Texture improver for fried food coating

Abstract

To provide a deep-fried food providing a crispy feel and having an excellently crunchy texture.SOLUTION: A texture improver for a deep-fried food batter containing a pentacyclic triterpene is used for the deep-fried food batter.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a texture improver for deep-fried food coating materials. [Background technology]

[0002] For deep-fried foods such as fried chicken, tempura, and breaded fries, a batter with a crispy and crunchy texture is preferred. Also, a freshly fried, crispy texture is desired. Various studies have been conducted to obtain such fried foods. Patent Document 1 discloses a tempura batter improver containing a leavening agent and a diglycerol fatty acid ester as main ingredients, and an oil and fat composition for tempura batter containing the same. Patent Document 2 discloses a tempura flour composition containing a plant sterol and lecithin. Both are excellent technologies for improving the texture of tempura batter. In recent years, with the rise of health consciousness, there has been a tendency to avoid adding additives such as synthetic emulsifiers to food. In addition, fried foods made by deep-frying in an oil bath tend to have a high oil content, and when shrimp or meat is used as the deep-frying ingredient, the amount of cholesterol consumed can increase, so many consumers are now trying to limit their intake. On the other hand, maslinic acid, a pentacyclic triterpene, is known to have various physiological functions, such as anti-obesity effects (Non-Patent Document 1) and lipid metabolism-improving effects (Non-Patent Document 2). Attempts have been made to use maslinic acid, which has such physiological functions, in foods. Patent Document 3 discloses a food ingredient containing carbohydrates and at least one triterpene selected from the group consisting of corosolic acid, maslinic acid, and tormentic acid, and a food containing such a food ingredient, and describes that the glycemic index can be reduced. Patent Document 4 discloses a food or drink for skin whitening or an oral whitening agent containing, as an active ingredient, a compound selected from the group consisting of pentacyclic triterpenes, their physiologically acceptable salts, or their derivatives, and describes that melanin production is suppressed. Both inventions are expected to exert the physiological functions of maslinic acid in the body. Until now, there has been no knowledge that pentacyclic triterpenes affect the texture or physical properties of foods, and it has not been known that they can improve the texture of the coating of fried foods. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 9-275921 [Patent Document 2] Japanese Patent Application Laid-Open No. 2000-175643 [Patent Document 3] Japanese Patent Application Laid-Open No. 2006-121949 [Patent Document 4] Re-table No. 2002-043736 [Non-patent literature]

[0004] [Non-Patent Document 1] Liou CJ et al., FASEB J. 2019.Nov;33(11):11791-11803 [Non-patent document 2] Perez-Jimenez A et al., Phytomedicine. 2016. Nov 15;23(12):1301-1311 Summary of the Invention [Problem to be solved by the invention]

[0005] The present invention aims to provide fried foods that have a crispy and chewy texture. [Means for solving the problem]

[0006] As a result of extensive research into solving the above problems, the present inventors discovered that by using a texture improver for deep-fried food coating materials containing a pentacyclic triterpene in deep-fried food coating materials, deep-fried foods can be produced with a coating that is crispy and easy to bite through, and have thus completed the present invention.

[0007] That is, the present invention includes the following aspects. [1] A texture improver for fried food coating materials containing a pentacyclic triterpene. [2] The texture improver for fried food coating materials according to [1], wherein the pentacyclic triterpene is any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes. [3] A starchy raw material composition for deep-fried food coating materials, comprising a starchy raw material and the texture improver for deep-fried food coating materials described in [1] or [2]. [4] A batter mix powder for fried foods, containing the texture improver for fried food coating materials described in [1] or [2] or the starch raw material composition for fried food coating materials described in [3]. [5] A breading mix powder for fried foods, containing the texture improver for fried food coating materials described in [1] or [2] or the starch raw material composition for fried food coating materials described in [3]. [6] A batter for deep-fried foods, comprising the texture improver for deep-fried food coating materials described in [1] or [2], the starch raw material composition for deep-fried food coating materials described in [3], or the batter mix flour for deep-fried foods described in [4]. [7] An unfried fried food in which at least a portion of the fried food ingredients is covered with the breader mix powder for fried food described in [5] or the batter for fried food described in [6]. [8] A method for producing fried foods, comprising the steps of: covering at least a portion of a fried food ingredient with the breader mix powder for fried foods described in [5] or the batter for fried foods described in [6] to obtain an unfried fried food; and cooking the unfried fried food. [Effects of the Invention]

[0008] According to the present invention, by using a texture improver for a coating material for deep-fried foods containing a pentacyclic triterpene, it is possible to provide deep-fried foods having a coating that is crispy and easy to bite through. Furthermore, the present invention is expected to provide health benefits such as anti-obesity and improved lipid metabolism while allowing the consumption of fried foods. [Brief explanation of the drawings]

[0009] [Figure 1] This is an HPLC analysis chart of texture improver 1 for deep-fried food coatings (olive-derived oleanane-type triterpene powder). Peak A is maslinic acid, and peak B is oleanolic acid. Peaks were identified by comparison of retention times with a standard product and by LC / MS analysis. Quantitative values ​​were calculated based on the peak area of ​​the standard product. DETAILED DESCRIPTION OF THE INVENTION

[0010] In the present invention, "fried food" refers to a food obtained by coating meat, seafood, vegetables, or other deep-fried ingredients with a batter and then deep-frying them in a heated oil bath (dry heating). Examples of such foods include tempura, fried chicken, cutlets, fries, and fritters.

[0011] In the present invention, "batter material for deep-fried foods" refers to a coating material used for deep-fried foods, and includes those prepared by adding water to a starchy raw material composition mainly composed of grain flour such as wheat flour or starch such as corn starch, or a batter mix powder for deep-fried foods containing the starchy raw material composition and auxiliary ingredients, homogenizing the mixture, and then applying it to the fried food mixture; and those prepared by using the starchy raw material composition or a breader mix powder for deep-fried foods containing the starchy raw material composition and auxiliary ingredients as a breader and applying it to the fried food mixture.

[0012] <Pentacyclic triterpene> The texture improver for deep-fried food coating materials of the present invention contains a pentacyclic triterpene. Triterpenes are compounds with a basic skeleton of 30 carbon atoms, with pentacyclic triterpenes being a prime example. Pentacyclic triterpenes are pentacyclic compounds consisting of six isoprene units. While the basic carbon number is 30, some have a larger or smaller number of carbon atoms due to rearrangement, oxidation, elimination, or alkylation during biosynthesis. Pentacyclic triterpenes are generally classified by their skeleton. Examples include oleanane triterpenes, ursane triterpenes, lupane triterpenes, hopane triterpenes, selatan triterpenes, friedelane triterpenes, taraxerane triterpenes, taraxastane triterpenes, multiflorane triterpenes, and germanican triterpenes.

[0013] Oleanane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 1 as their basic skeleton, and maslinic acid (formula 2), oleanolic acid (formula 3), glycyrrhetinic acid (formula 4), etc. are classified into this group. [ka] (Formula 1) Oleanane triterpenes [ka] (Formula 2) Maslinic acid [ka] (Formula 3) Oleanolic acid [ka] (Formula 4) Glycyrrhetinic acid

[0014] Ursane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 5 as a basic skeleton, and corosolic acid (formula 6), ursolic acid (formula 7), etc. are classified into this group. [ka] (Formula 5) Ursane triterpenes [ka] (Formula 6) Corosolic acid [ka] (Formula 7) Ursolic acid

[0015] Lupane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 8 as a basic skeleton, and betulinic acid (formula 9), alphitolic acid (formula 10), etc. are classified into this group. [ka] (Formula 8) Lupane triterpenes [ka] (Formula 9) Betulinic acid [ka] (Formula 10) Alphitolic acid

[0016] Hopane-type triterpenes are pentacyclic triterpenes having the structure represented by the following formula 11 as a basic skeleton, and leucotic acid (formula 12) and the like are classified into this group. [ka] (Formula 11) Hopane triterpenes [ka] (Formula 12) Leucotylic acid

[0017] In the texture improver for deep-fried food coating materials of the present invention, the pentacyclic triterpene is preferably any one or more selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes, more preferably any one or more selected from the group consisting of oleanane-type triterpenes and ursane-type triterpenes, and even more preferably one or more selected from the group consisting of maslinic acid, oleanolic acid, and ursolic acid. When a carboxyl group is present in the molecule, it is generally referred to as a pentacyclic triterpene acid, but in this specification, pentacyclic triterpene acids are included in pentacyclic triterpenes.

[0018] Pentacyclic triterpenes are biosynthesized by various plants and are ubiquitously or locally present in the fruits, petals, cotyledons, stems, roots, etc. of the plants. For example, maslinic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, jujube, almonds, banaba leaves, sage, apples, cranberries, quince, etc. Oleanolic acid, which is classified as a group of oleanane-type triterpenes, is found in olive fruits and leaves, grapes, beets, jujube, almonds, banaba leaves, sage, hawthorn, raspberries, quince, rosemary leaves, guava, perilla leaves, blueberries, prunes, loquats, pomegranates, lemon balm, basil, rosehips, persimmons, Swertia japonica, etc. Ursolic acid, which is classified as a group of ursane-type triterpenes, is found in apples, basil, bilberries, cranberries, elderflowers, peppermint, rosemary, lavender, oregano, thyme, hawthorn, prunes, etc.

[0019] Pentacyclic triterpenes contain functional groups such as hydroxyl, carboxyl, aldehyde, and ketone groups, and these functional groups exist in plants as modified or intramolecularly crosslinked compounds. For example, glycyrrhizin, found in licorice and used as a sweetener, is a glycoside formed by ether-linking two glucuronic acids via the 3β-hydroxyl group of glycyrrhetinic acid, a type of oleanane triterpene. Compounds modifying these functional groups are generally eliminated during extraction, fractionation, and purification, and the pentacyclic triterpenes obtained through these processes are generally in the free form.

[0020] Pentacyclic triterpenes can be obtained by extraction, fractionation, and purification from plants containing them using known methods, or by chemical synthesis. Commercially available products can also be suitably used. They can also be used in the form of pharmacologically acceptable salts and / or derivatives. Pentacyclic triterpenes can be a single component or a mixture (combination) of two or more components.

[0021] Pentacyclic triterpenes may be used in the form of plant extracts containing them.Oleanane triterpenes have a relatively high content, have been eaten for a long time, and can be reused after oil extraction, so they are preferably used in the form of olive fruit extracts or almond kernel extracts.Ursane triterpenes can be reused after juice extraction or food processing, so they are preferably used in the form of apple peel extracts.

[0022] The olive fruit extract contains maslinic acid and oleanolic acid as the major triterpenes. For example, maslinic acid can be extracted and purified from dried, semi-dried, or undried olives containing moisture, or olive oil pomace generated during the oil extraction process. Furthermore, defatted dried olives, obtained by removing the oil content with a fat-soluble organic solvent such as n-hexane, can also be used as the starting material. There are no particular limitations on the olive variety used, and olives can be used regardless of their origin (domestic or foreign), cultivation, or extraction. Specifically, oleanane-type triterpenes are extracted from these raw materials using lower alcohols (e.g., ethanol, methanol, n-propanol, isopropanol, n-butanol, etc.) capable of extracting maslinic acid or hydrous lower alcohols. If necessary, saponification and neutralization can be performed, followed by fractionation and purification using adsorbents such as octadecyl silica (ODS), silica gel, or synthetic adsorbents to obtain a triterpene mixture containing maslinic acid and / or oleanolic acid as the main components. The triterpenes extracted from olive fruit in this way generally contain maslinic acid and oleanolic acid in a ratio of 4:1, but depending on the growing conditions and region of the olive fruit, or the oil extraction conditions, the ratio can be 1:1 to 7:1.

[0023] In the case of the almond kernel extract, the starting material can be almonds themselves, almond oil press cake, by-products discharged during the production of processed foods such as snacks, or by-products such as the shells and husks discharged during almond threshing, and the pentacyclic triterpenes can be extracted with a lower alcohol or a hydrous lower alcohol, followed by saponification and neutralization if necessary, and fractionation and purification using an adsorbent such as octadecyl silica (ODS), silica gel, or a synthetic adsorbent to obtain a triterpene mixture containing maslinic acid and / or oleanolic acid as the main components. Note that almond shells are generally used as fuel material, and the husks as compost, etc.

[0024] In the case of the apple peel extract, a mixture of pentacyclic triterpenes containing ursolic acid as the main component can be obtained by extracting pentacyclic triterpenes using lower alcohols or hydrous lower alcohols as starting materials, such as apple juice pomace or by-products such as apple peels peeled at food factories, optionally subjecting the extract to saponification or neutralization, and fractionating and purifying the extract using octadecyl silica (ODS), silica gel, synthetic adsorbents, or the like as an adsorbent.

[0025] When plants other than olive fruit, almond, and apple peel are used as starting materials, pentacyclic triterpenes can be obtained by a method suitable for the plant used as the starting material. Furthermore, the types and composition ratios of the components of the obtained pentacyclic triterpenes depend on the plant used as the starting material.

[0026] The purified fractions of oleanane-type triterpenes such as maslinic acid and oleanolic acid are concentrated and dried to a solid, and are in the form of a white to brownish-red powder, the brown color of which increases depending on the content of impurities. All of these are soluble in aqueous alcohol.

[0027] Physiologically acceptable salts of pentacyclic triterpenes include, for example, salts with inorganic acids such as hydrochloric acid, sulfuric acid, phosphoric acid, hydrobromic acid, hydroiodic acid, nitric acid, pyrosulfuric acid, and metaphosphoric acid; salts with organic acids such as citric acid, benzoic acid, acetic acid, propionic acid, fumaric acid, maleic acid, and sulfonic acid; and alkali metal salts such as sodium salts and potassium salts.

[0028] <Texture improver for fried food coatings> The texture modifier for deep-fried food coating materials of the present invention contains the above-mentioned pentacyclic triterpene. The texture modifier for deep-fried food coating materials may consist of a pentacyclic triterpene or may contain other components. The texture modifier for deep-fried food coating materials of the present invention is preferably a mixture with an inclusion compound, a carrier, an oil or fat, an emulsifier, an excipient, etc., in order to improve workability when preparing starchy raw material compositions for deep-fried food coating materials, batter mix powders for deep-fried foods, breader mix powders for deep-fried foods, batter liquids for deep-fried foods, etc. For example, it can be used as an inclusion composition in which the triterpene is included in an inclusion compound such as cyclodextrin or highly branched cyclic dextrin; a support composition in which the triterpene is supported on an edible carrier such as grain flour or starch; an oil / fat solution composition dissolved or dispersed in edible fats and oils; a W / O or O / W emulsion composition of fats and oils, water, and an emulsifier; or an excipient composition with purified water, alcohol, glycerin, dextrin, lactose, mannitol, starch, starch syrup, honey, etc. The content of the pentacyclic triterpene in the texture modifier for deep-fried food coatings is not particularly limited and can be adjusted as appropriate so as to obtain the effects of the present invention when the deep-fried food is produced. For example, it may be 1% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, even more preferably 20% by mass or more, and even more preferably 50% by mass or more, of the total amount of the texture modifier for deep-fried food coatings.

[0029] <Starchy raw material composition for deep-fried food coating materials> The starchy raw material composition for deep-fried food coating materials of the present invention comprises the above-mentioned texture modifier for deep-fried food coating materials and a starchy raw material. Here, the starchy raw material comprises cereal flours and / or starches. "Cereal flours" refer to flours derived from cereals such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; tuber flours or tuberous root flours derived from staple crops such as potato, taro, cassava, sweet potato, and yam, and are preferably composed primarily of wheat flour, optionally containing cereal flours other than wheat flour, tuber flours, or tuberous root flours. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, tree trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their waxy and high-amylose starches), as well as modified starches obtained by subjecting the above starches to gelatinization, etherification, esterification, acetylation, cross-linking, oxidation treatment, heat treatment, enzyme treatment, etc., or combinations thereof. The starch raw material may consist of cereal flours, starches, or a mixture of cereal flours and starches, and can be appropriately selected and the blending ratio can be adjusted according to the type of fried food to be produced or the desired function such as texture improvement or durability over time. For example, if wheat flour alone is used as the starch raw material, the resulting batter will have the crispy texture of a freshly fried food, but it is common to blend starches such as cornstarch to impart a dry and crisp texture to the batter, to blend cereal flours other than wheat flour such as rice flour to impart a relatively hard and crunchy texture, or to blend a processed starch such as phosphate cross-linked starch to impart a very crunchy and hard texture. The content of the pentacyclic triterpene in the starch raw material composition for deep-fried food coating materials of the present invention is not particularly limited. It is preferably 0.01% by mass or more, more preferably 0.03 to 10% by mass, even more preferably 0.05 to 7% by mass, still more preferably 0.1 to 5% by mass, and most preferably 0.3 to 5% by mass, based on the total mass of the starch raw material and the texture modifier for deep-fried food coating materials. If the starch raw material composition for deep-fried food coating materials contains a pentacyclic triterpene, deep-fried foods with a crispy and excellent texture can be obtained.

[0030] <Batter mix for deep frying> The batter mix flour for deep-fried foods of the present invention contains the starchy raw material composition for deep-fried food coating materials. Generally, the mix flour refers to a mixture of the starchy raw material composition for deep-fried food coating materials with powdered raw materials such as chemical leavening agents, seasonings, flavorings, colorings, and optionally oils and fats, depending on the intended use. The batter mix powder for deep-fried foods of the present invention can contain, in addition to the starch raw material composition for deep-fried food coating materials, auxiliary ingredients typically used in the production of deep-fried food coating materials, such as sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg, and powdered versions of these, as well as other egg-derived components; dairy components such as milk powder, skim milk powder, and soy milk powder; oils and fats such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponin; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium. The content of pentacyclic triterpenes in the fried food batter mix powder of the present invention is not particularly limited. It is preferably 0.01% by mass or more, more preferably 0.03 to 10% by mass, even more preferably 0.05 to 7% by mass, still more preferably 0.1 to 5% by mass, and most preferably 0.3 to 5% by mass, based on the total mass of the starchy raw material and the texture modifier for fried food coating materials contained in the fried food batter mix powder. If the fried food batter mix powder contains pentacyclic triterpenes, fried foods with a crispy and crispy texture can be obtained.

[0031] <Breader mix for deep frying> The breading mix flour for deep-fried foods of the present invention contains the texture improver for deep-fried food coating materials. Generally, a mixed flour refers to a mixture of a starchy raw material composition for deep-fried food coating materials with powdered raw materials such as chemical leavening agents, seasonings, fragrances, colorants, and optionally oils and fats, depending on the intended use. The breading mix powder for deep-fried foods of the present invention can contain, in addition to the texture improver for deep-fried food coating materials, auxiliary ingredients typically used in the production of deep-fried food coating materials, such as sugars such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg, and powdered versions of these and other egg-derived components; dairy components such as milk powder, skim milk powder, and soy milk powder; oils and fats such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and linseed oil; emulsifiers such as sucrose fatty acid esters, glycerin fatty acid esters, lecithin, and saponin; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as table salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium. The content of the pentacyclic triterpene in the fried food breading mix powder of the present invention is not particularly limited. It is preferably 0.01% by mass or more, more preferably 0.03 to 10% by mass, even more preferably 0.05 to 7% by mass, still more preferably 0.1 to 5% by mass, and most preferably 0.3 to 5% by mass, based on the total mass of the starchy raw material and texture modifier for fried food coating materials contained in the fried food breading mix powder. If the starchy raw material composition for fried food coating materials contains a pentacyclic triterpene, fried foods with a crispy and excellent texture can be obtained.

[0032] <Batter for deep frying> The batter liquid for deep-fried foods of the present invention contains the starchy raw material composition for deep-fried food coating materials or the batter mix powder for deep-fried foods. When the starchy raw material composition for deep-fried food coating materials is used in a batter liquid for deep-fried foods, in addition to the starchy raw material composition for deep-fried food coating materials, the batter liquid may optionally contain sugars such as glucose, fructose, lactose, sugar, isomaltose, etc.; egg components such as egg yolk, egg white, whole egg, and powdered versions thereof, and other egg-derived components; dairy components such as milk powder, skim milk powder, and soy milk powder; oils and fats such as shortening, lard, margarine, butter, palm oil, soybean oil, corn oil, rapeseed oil, olive oil, and flaxseed oil; and sucrose fats. It is possible to add auxiliary ingredients that are normally used in the production of coating materials for deep-fried foods, such as emulsifiers such as acid esters, glycerin fatty acid esters, lecithin, saponin, etc.; leavening agents such as baking powder and baking soda; thickening polysaccharides such as xanthan gum, locust bean gum, gellan gum, pectin, carrageenan, guar gum, tamarind gum, and gum arabic; cellulose derivatives such as methylcellulose; inorganic salts such as table salt; preservatives; flavorings; spices; vitamins; and fortifiers such as calcium.

[0033] The batter liquid for deep-fried foods of the present invention can be obtained by adding water to the starchy raw material composition for deep-fried food coating materials or the batter mix powder for deep-fried foods and mixing them. The amount of water is not particularly limited and can be adjusted appropriately depending on the fried food to be produced and the components of the batter mix powder for deep-fried foods. For example, it can be obtained by adding 130 to 200 parts by mass of water to 100 parts by mass of the starchy raw material contained in the starchy raw material composition for deep-fried food coating materials or the batter mix powder for deep-fried foods and mixing until homogeneous. To achieve a good bloom and crispy texture in tempura, the deep-fried food composition or the batter mix powder for deep-fried foods may be mixed with water so that lumps are intentionally formed. The water used is not particularly limited, and examples include drinking water, poultry milk such as cow's milk, fruit juice, fruit and vegetable juice, broth, electrolyzed water, and sweetened water. Drinking water or a water composition mainly consisting of drinking water is preferred.

[0034] <Unfried fried food> The uncooked fried food of the present invention can be obtained by coating all or part of the ingredients with the breader mix powder for deep-frying or the batter liquid for deep-frying. The coating method is not particularly limited, and any known method can be applied. For example, in the case of a granular breader mix powder for deep-frying, a method of coating or sprinkling the ingredients on all or part of the ingredients can be employed. In the case of a batter liquid for deep-frying, a method of immersing the ingredients or suspending them to partially adhere them, or a method of applying or spraying the batter liquid on all or part of the ingredients can be employed. Alternatively, the deep-fried ingredients may be optionally seasoned with a powdered seasoning or a seasoning liquid containing a powdered seasoning and / or a liquid seasoning, optionally coated with a dusting powder mainly composed of grain flour such as wheat flour or starch such as cornstarch, and then coated with a deep-fried batter or breading mix powder for deep-fried foods.Furthermore, the deep-fried ingredients may be coated with a deep-fried batter and then coated with breadcrumbs to produce breaded, unfried deep-fried foods. The fried food ingredients are not particularly limited, and any fried food ingredients generally used for producing fried foods can be suitably used. Examples of such fried food ingredients include meats such as beef, pork, and chicken; seafood such as fish, squid, and scallops; fruit vegetables such as bell peppers, shishito peppers, and pumpkin; leafy vegetables such as perilla leaves and shiso leaves; tubers or tuberous roots such as taro, sweet potato, yam, and potato; and aromatic vegetables such as ginger, garlic, and myoga. The unfried fried food of the present invention may be stored in a chilled or frozen state before heating.

[0035] <How to make fried food> In the present invention, the method for producing fried foods is not particularly limited, and any known method can be used. Unfried fried foods can be obtained as described above using the breading mix powder for fried foods, the starchy raw material composition for fried food coating materials, or the batter mix powder for fried foods, and then optionally stored in a chilled or frozen state. After this, the unfried fried foods can be placed in a preheated oil bath and fried. Alternatively, fried foods can be obtained by continuously spraying heated frying oil onto the unfried fried foods. Examples of fried foods obtained in this manner include tempura, deep-fried chicken, cutlets, fries, kakiage, fritters, etc. Furthermore, the obtained fried foods can be stored at room temperature, chilled, or frozen by a known method, and then reheated by deep-frying or microwave heating. [Example]

[0036] EXAMPLES The present invention will be described in detail below with reference to examples, but the present invention is not limited to the following examples.

[0037] <Production Example 1: Production of texture improver 1 for fried food coating materials> (1) Olive oil was extracted from olives by cold pressing, and olive oil pomace was obtained. (2) 250 parts by mass of 90% aqueous ethanol (v / v) was added to 100 parts by mass of olive fruit oil press cake, and the mixture was heated at 70°C for 2 hours with stirring. The liquid portion obtained by solid-liquid separation was distilled under reduced pressure using an evaporator to obtain a concentrated liquid. (3) The concentrated solution was dispersed in water and subjected to column chromatography using the synthetic adsorption resin Amberlite XAD4 (Organo Corporation) as the carrier. Triterpene-rich fractions were isolated by stepwise elution in 10% increments from 50% aqueous ethanol to 100% ethanol. (4) The triterpene-rich fraction was distilled under reduced pressure to prepare an oily olive fruit-derived solution containing oleanane-type triterpenes. (5) 100 parts by mass of this oleanane-type triterpene-containing liquid was added with 100 parts by mass of 20% aqueous ethanol, mixed thoroughly to dissolve, and left to stand overnight at 4°C to precipitate. The precipitate was collected and washed by filtration, dried under reduced pressure, and then powdered using a pin mill to obtain texture improver 1 for fried food coatings. (6) 1 g of texture modifier 1 for deep-fried food coating materials was dissolved in methanol and subjected to HPLC analysis. Figure 1 shows the HPLC chart, with peak A being maslinic acid and peak B being oleanolic acid. Peaks were identified by comparison of retention times with those of a standard product and by LC / MS analysis, and quantitative values ​​were calculated based on the peak area of ​​the standard product. The results showed that texture modifier 1 for deep-fried food coating materials (olive fruit-derived oleanane-type triterpene powder) contained 50% by mass of maslinic acid and 30% by mass of oleanolic acid.

[0038] <Production Example 2: Production of texture improver 2 for fried food coating materials> (1) An oil-like liquid containing olive fruit-derived oleanane-type triterpene was prepared in the same manner as in Production Example 1, except that gradient elution from 50% aqueous ethanol to 100% ethanol was performed instead of the stepwise elution described above. The liquid was then powdered to obtain texture improver 2 for fried food coating materials. (2) The obtained texture improver 2 for fried food coating materials was subjected to HPLC analysis (HPLC chart omitted), and the content of oleanane-type triterpenes was 90% by mass, the content of maslinic acid was 90% by mass, and the content of oleanolic acid was 0% by mass.

[0039] <Production Example 3: Production of texture improver 3 for fried food coating materials> (1) 100 parts by weight of the liquid oil-like olive fruit-derived oleanane-type triterpene-containing liquid used in step 5 of Production Example 1 and 400 parts by weight of highly branched cyclic dextrin (cluster dextrin, Glico Nutrition Foods Co., Ltd.) were added to a mixer and mixed until homogeneous, to obtain 500 parts by weight of powdered texture improver 3 for deep-fried food coating materials. (2) The obtained texture improver 3 for fried food coating materials was subjected to HPLC analysis (chart omitted), and the content of oleanane-type triterpenes was found to be 16% by mass, the content of maslinic acid to be 10% by mass, and the content of oleanolic acid to be 6% by mass.

[0040] <Production Example 4: Production of shrimp tempura> (1) 99 parts by weight of wheat flour (Nippon Corporation, Heart) and 1 part by weight of texture improver 1 for deep-fried food coatings (0.5 parts by weight of maslinic acid, 0.3 parts by weight of oleanolic acid) were added to a mixer and mixed until homogeneous to obtain a wheat flour composition for deep-fried food coatings (starch raw material composition for deep-fried food coatings). (2) 1 part by mass of leavening agent and 1 part by mass of salt were added to the entire amount of the obtained wheat flour composition for coating of fried foods, and mixed in a mixer until homogeneous to obtain a batter mix powder for fried foods. (3) Batter mix for deep frying: 160 parts by mass of water was added to 100 parts by mass of flour, and the mixture was mixed in a mixer until homogeneous to obtain a batter liquid for deep frying. (4) 15g of shrimp (average of 10 shrimp) was coated with flour (soft wheat flour) and dipped in deep-frying batter to obtain unfried shrimp tempura. The weight of the shrimp was measured before and after the application of the flour, and 1g of flour was found to be attached to 15g of shrimp. Furthermore, the weight of the batter was measured before and after dipping in the batter, and 8g of batter was found to be attached to 15g of shrimp. (5) The obtained uncooked shrimp tempura was placed in an oil bath preheated to 170°C, fried for 2 minutes, and then arranged in a draining tray so as not to overlap, to drain the oil and obtain shrimp tempura.

[0041] Evaluation example 1: Sensory evaluation of shrimp tempura The obtained shrimp tempura was evaluated by 10 experienced panelists according to the following criteria: The shrimp tempura (Reference Example 1) produced using only wheat flour composition for deep-frying without using any texture improver for deep-fry coating materials was given a score of 3.

[0042] Texture TIFF0007774388000013.tif31140

[0043] crisp TIFF0007774388000014.tif31140

[0044] Test Example 1: Effect of oleanane-type triterpenes on the texture of shrimp tempura batter Batter mix powders were prepared according to Production Example 4, except that the parts by mass of the texture improver for deep-fried food coating materials shown in Table 1 were used, and shrimp tempura was produced and evaluated according to Evaluation Example 1. In all batter mix powders, the total amount of the texture improver for deep-fried food coating materials and wheat flour was 100 parts by mass. As a result, in Examples 1 to 5, which used texture modifier 1, the shrimp tempura had a better texture and crispness as the content of oleanane-type triterpene increased. Example 6, which used texture modifier 2, contained 1.6 parts by mass of maslinic acid alone as the oleanane-type triterpene, and its evaluation of texture and crispness was equivalent to that of Example 4, which contained 1.6 parts by mass of the total of maslinic acid and oleanolic acid as oleanane-type triterpenes. This demonstrates that the inclusion of oleanane-type triterpenes in the batter improves the crispness and crispness of the shrimp tempura batter. Example 7, which contained 4.5 parts by mass of oleanane-type triterpene, had an excellent batter texture and crispness, but this was only slightly improved compared to Example 5, which contained 3.2 parts by mass of oleanane-type triterpene.

[0045] Table 1 TIFF0007774388000015.tif62142 OTT is an abbreviation for oleanane triterpene and represents the sum of maslinic acid and oleanolic acid.

[0046] Test Example 2: Effect of oleanane-type triterpene composition on the texture of shrimp tempura batter Shrimp tempura was produced according to Production Example 4, except that texture modifier 3 for deep-fried food coating materials or highly branched cyclic dextrin shown in Table 2 was used, and evaluated according to Evaluation Example 1. As a result, in Comparative Examples 1 and 2, which used highly branched cyclic dextrin, both the crispness and chewiness of the coating were improved. In Examples 8 and 9, which used texture modifier 3, the crispness and chewiness were further improved compared to Comparative Examples 1 and 2. The reason why the evaluations of Examples 8 and 9 were not additive to those of Examples 3 and 4 and Comparative Examples 1 and 2 is thought to be because the oleanane triterpenes were inclusively included in the highly branched cyclic dextrin. It is thought that the inherent coating-improving effect of the oleanane triterpenes can be exerted by using excipients such as dextrin or lactose, or carriers such as flour or starch, instead of inclusion compounds.

[0047] Table 2 TIFF0007774388000016.tif62142 Dextrin is an abbreviation for highly branched cyclic dextrin.

[0048] <Production Example 5: Production of fried chicken using a breader> (1) 99 parts by weight of wheat flour (Nippon Co., Ltd., Heart), 1 part by weight of texture improver 1 for fried food coating materials, 5 parts by weight of salt, 2 parts by weight of monosodium glutamate, and 0.5 parts by weight of black pepper powder were added to a mixer and mixed until homogeneous to obtain a breading mix powder for fried foods. (2) A 300g chunk of chicken thigh meat was cut into 10 pieces of chicken thigh meat, each approximately 30g in size. (3) A marinade was prepared by mixing 4 parts by mass of soy sauce, 2 parts by mass of mirin, 0.5 parts by mass of ginger juice, and 4 parts by mass of water, and pieces of chicken thigh meat were immersed in the marinade and tumbled for 30 minutes to season the mixture. (4) Ten pieces of seasoned chicken thigh meat and 36 g of fried food breading mix powder were placed in a plastic bag and mixed so that the fried food breading mix powder was evenly applied to the chicken thigh meat pieces. (5) The obtained uncooked fried chicken pieces were placed in an oil bath preheated to 170°C, fried for 4 minutes, and then arranged in a metal oil drainer tray so as not to overlap, and the oil was drained to obtain fried chicken pieces.

[0049] Test Example 3: Effect of oleanane-type triterpenes on the texture of fried chicken batter Fried chicken was produced according to Production Example 5, except that the texture modifier for deep-fried food coating materials shown in Table 3 was used, and evaluated in accordance with Evaluation Example 1. In all breader mix powders, the total amount of texture modifier and wheat flour was 100 parts by mass. Furthermore, Reference Example 2, which did not use a texture modifier for deep-fried food coating materials, was rated 3 points for texture and crispness. As a result, the crispy texture and crispness improved depending on the content of oleanane triterpenes. The evaluations of Examples 12 and 13, which used the same amount of oleanane triterpenes, were almost the same. From the above, it was found that even in breader mix powder for fried foods, if any of the oleanane triterpenes is contained, the texture of the batter can be improved depending on the total amount.

[0050] Table 3 TIFF0007774388000017.tif62142 OTT stands for oleanane-type triterpene.

[0051] <Production Example 6: Production of texture improver 3 for fried food coating materials> (1) The apple skin was peeled from the apple fruit and placed in a tabletop mixer to obtain pulverized apple skin. (2) Texture improver 3 for deep-fried food coating materials was obtained in accordance with Production Example 2, except that pulverized apple peel was used as the starting material. (3) When the obtained texture improver 3 for deep-fried food coating materials was subjected to HPLC analysis (HPLC chart omitted), the content of ursane-type triterpenes was 90% by mass, and the content of ursolic acid was 90% by mass.

[0052] Test Example 4: Effect of ursane-type triterpenes on the texture of shrimp tempura batter Batter mix powders were prepared according to Production Example 4, except that the parts by mass of the texture modifier for deep-fried food coating materials shown in Table 4 were used, and shrimp tempura was produced and evaluated according to Evaluation Example 1. In all batter mix powders, the total amount of the texture modifier for deep-fried food coating materials and wheat flour was 100 parts by mass. The results are shown in Table 4. Examples 1 and 3 are repeated. As a result, in Examples 14 and 15, which used ursolic acid, an ursane-type triterpene, the texture and crispness of the batter improved depending on the amount used. The effect of improving the texture of the batter was almost the same as in Examples 1 and 3, which used a combination of oleanane-type triterpenes.

[0053] Table 4 TIFF0007774388000018.tif67142

[0054] Although it will take time to clarify the mechanism by which pentacyclic triterpenes exert their texture-improving effect, it is believed that the amphipathic properties of the lipophilic pentacyclic triterpene skeleton and the hydrophilic functional groups, such as hydroxyl and carboxyl groups, attached to the skeleton, combined with the properties of the pentacyclic triterpene skeleton itself, contribute to improving the texture of deep-fried food coatings. Generally, pentacyclic triterpenes have hydrophilic functional groups, such as hydroxyl and carboxyl groups, in their skeletons, and it is therefore assumed that all of them have the effect of improving the texture of deep-fried food coatings.

Claims

1. A texture improver for deep-fried food coating materials, comprising a plant extract containing a pentacyclic triterpene, wherein the plant extract is a lower alcohol or a water-containing lower alcohol extract, and the texture improver for deep-fried food coating materials contains 10% by mass or more of the pentacyclic triterpene relative to the total amount of the texture improver for deep-fried food coating materials.

2. 2. The texture improver for a coating material for fried foods according to claim 1, wherein the plant extract containing a pentacyclic triterpene is selected from the group consisting of olive fruit extract, almond pit extract, and apple peel extract.

3. 3. The texture improver for fried food coating materials according to claim 1 or 2, wherein the pentacyclic triterpene is at least one selected from the group consisting of oleanane-type triterpenes, ursane-type triterpenes, lupane-type triterpenes, and hopane-type triterpenes.

4. A starchy raw material composition for deep-fried food coating materials, comprising a starchy raw material and the texture improver for deep-fried food coating materials according to any one of claims 1 to 3.

5. 5. The starch raw material composition for deep-fried food coating materials according to claim 4, comprising 0.01 to 10% by mass of the texture modifier for deep-fried food coating materials, based on the total mass of the starch raw material and the texture modifier for deep-fried food coating materials.

6. A batter mix powder for deep-fried foods, comprising the texture improver for deep-fried food coating materials according to any one of claims 1 to 3 or the starchy raw material composition for deep-fried food coating materials according to claim 4 or 5.

7. A breading mix powder for deep-fried foods, comprising the texture improver for deep-fried food coating materials according to any one of claims 1 to 3 or the starchy raw material composition for deep-fried food coating materials according to claim 4 or 5.

8. A batter for deep-fried foods, comprising the texture improver for deep-fried food coating materials according to any one of claims 1 to 3, the starchy raw material composition for deep-fried food coating materials according to claim 4 or 5, or the batter mix flour for deep-fried foods according to claim 6.

9. An unfried fried food, at least a part of which is coated with the breader mix powder for deep-frying according to claim 7 or the batter for deep-frying according to claim 8.

10. A method for producing fried foods, comprising: a step of covering at least a portion of a fried food ingredient with the breader mix powder for fried foods according to claim 6 or the batter for fried foods according to claim 8 to obtain a fried food that has not been fried in oil; and a step of cooking the fried food that has not been fried in oil.

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