Title:
PREPARATION OF OIL-FRIED FOOD
Document Type and Number:
Japanese Patent JPS63157942
Kind Code:
A
Abstract:
PURPOSE: To enable the addition of a necessary amount of an antioxidant accurately to a dough without wasting the agent in contrast with conventional method comprising the addition of the agent to an oil, and to effectively prevent the oxidization of an oil-fried food, by directly adding an antioxidant to the dough of an oil-fried food.
CONSTITUTION: An antioxidant (preferably phospholipid such as soybean lecithin, yolk lecithin, etc.) is directly added to the dough of an oil-fried food to obtain the objective food. Preferably, the antioxidant is dissolved in a food oil at a concentration of 40W60wt% and the oil containing the antioxidant is added to the dough of an oil-fried food at a ratio of 0.8W5wt% based on the dough.
Inventors:
ISHINODA MASAHIRO
OGAMI TADASHI
KAMIYAMA YOSHIKAZU
OGAMI TADASHI
KAMIYAMA YOSHIKAZU
Application Number:
JP30534086A
Publication Date:
June 30, 1988
Filing Date:
December 23, 1986
Export Citation:
Assignee:
KNORR FOODS
International Classes:
A23L3/34; A23L3/3553; A23L5/10; (IPC1-7): A23L1/01; A23L3/34
Domestic Patent References:
| JPS5550886A | 1980-04-14 | |||
| JP44018906A |
Attorney, Agent or Firm:
Toro Kubota