OIL AND FAT FOR LOW-TEMPERATURE COOKING AND PRODUCTION OF FRIED FOOD

Japanese Patent JP3563511

B2

PROBLEM TO BE SOLVED: To produce an oil and a fat capable of providing a fried food excellent in flavor and texture at a lower temperature than a usual frying temperature without prolonging the cooking time due to the ability thereof to quickly volatilize moisture from a coating.
SOLUTION: The oil and fat have ≥75% amount of volatilized moisture after 15sec in a test on moisture volatilization from a coating specified as follows: The test on the moisture volatilization is carried out by heating 1kg oil and fat at 180°C, pouring 5ml wheat flour batter (at 150:100:50 weight ratio of water : wheat flour : egg) from a position at 10cm height from the oil surface thereinto within 1sec and measuring the moisture content of the batter coating volatilized within 15sec from the time just after starting the pouring. The initial moisture content value of the batter is regarded as 100% and the moisture content of the batter coating after 15sec is measured to calculate the amount of the moisture volatilized from the batter coating on the basis of the difference from the initial value. The procedures are repeated ≥10 times to afford the average value as the amount of the volatilized moisture. For example, a blend of an oil and a fat with an emulsifying agent is cited as the objective fat and oil. A sucrose ester of a fatty acid, etc., are preferred as the emulsifying agent.

Yuji Okauchi
Makoto Koike
Hideki Yokomichi

JP28358595A

September 08, 2004

October 31, 1995

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Kao Corporation

A23D9/00; A23L5/10; (IPC1-7): A23D9/00; A23L1/01

JP7000109A
JP7016051A
JP7016052A

Kaoru Furuya
Takahiko Mizobe
Satoshi Furuya
Shinji Mochida

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