Note: Descriptions are shown in the official language in which they were submitted.
~ 2 1 9 2 7 4 9
AN OILS OF FATS COMPOSITION FOR FRIED FOOD
This invention relates to an oils or fats composition for
fried food such as fry and tempura (Japanese deep-fat fried
food~. In detail, this invention relates to a~ improved frying
oils or fats composition which requires no special skill in
cooking fry ana tempura, is desirable for economical cooking of
fried food excellent in appearance, flavor and texture, and can
- 2 1 9 2 7 4 9
maintain the appearance, flavor and texture of the food for a`
while after cooking.
For cooking of fried food such as fry and tempura, various
oils have been used in industrial use and domestic use,
including rapeseed oil, sesame oil, soybean oil, corn oil,
safflower oil, olive oil, rice bran oil, cottonseed oil,
sunflower oil, etc. With the exception of sesame oil and olive
oil which are used especially for enhancement of flavor, oils
widely used in the modern dietary life are in highly re~ined
forms by almost perfect removal of ingredients other than
triglycerides. Oils in highly refined forms have little of
their characteristic flavor derived from the raw material, but
are characterized in that they can be used for almost all styles
of oil cooking because of their plain flavor. Fry and tempura
are characterized in that the foodstuff is coated with batter
composed of flour, starch, etc. in water etc. and the coated
foodstuff is fried in oil. Fried food should be excellent in
appearance, flavor and texture As for ~appearance~, it is
desirable that fried food appeals crisp and non-oily taste by
the glancej and especially-for tempura the batter has been . ---
cooked to be spread and scattered in good balance over the
foodstuff ("flowery" as they say) As for flavor", it is
required that the flavor unique to the foodstuff is maintained
2 1 9 2 7 4 9
by coating with batter, the fragrant smell produced by heating
the batter in oil enhances the flavor of the fried food, and the
flavor of the fried food is not oily but light when the fried
food is tasted. As for ~texture~, it is required that under
the crisp coating the juiciness of the foodstuff is maintained,
and the cooked batter is neither too hard nor too sticky but
crisp and crumbly What we call ~delicious" fried food is the
one which meet all of these requirements These requirements
should be met not only just after frying but also with the
passage of time Stores specializing in fried food, such as
tempura stores and restaurants have their own sets of
conditions, including how to prepare the batter, kinds and
mixing ratios of oils, temperature, time, procedure of frying,
etc., selected to provide ~delicious~ fried food, and such a set
of conditions is the basis for the traditional taste unique to
each store or restaurant There is a certain knack in
preparing delicious fried food: for example, the batter-is
prepared with cold water without excessive stirring so that
formation of gluten may be prevented; a small amount of the
foodstuff is fried in an sufficient amount of oil so that the
temperature of the oil may be not lowered but kept at an
appropri~te level (usually around 1~0~). Great skill is
necessary to put the knack in practice with a high
reproducibility In addition, even an apparently simple knack
such as use of an excessive amount of oil cannot be practiced
2 1 9 2 7 4 9
easily in food processing companies and restaurants where fried
food is mass-produced at a low cost, and not to mention in home,
because the cost is high including the cost for disposal of
waste oil
For business use in food processing companies and restaurants
and for domestic use, a technique has been desired that does not
require any special skill or any peculiar knack required for
specialty store~s but is helpful to everyone in preparing
~delicious~ food readily and successfully. Particularly for
business use, oil is required not only to be able to produce
~delicious~ fried food but also to contribute to efficient work
and economy etc. For example few crumbs are produced by
coming-off of a portion of the coating, fried food is mass-
produced in a shorter time at a relatively lower temperature to
prolongate the life of the oil and fresh condition of the food
immediately after cooking is kept even after a certain time
To achieve these objects, various techniques have been
developed and provided from the viewpoint of the two major
components of fried food, i e ~coating and "oil As for
coating~, various products of pre-mix flour are now on the
market
In the course cf de-velopment of oil exclusively used ~o, fry,
an oils or fats composition has been proposed in the Japanese
Patent Public Disclosure No JP-A-94-113742; the composition is
produced by mixing an extract of spices and condiments includinq
- 2 1 9 2 7 4 9
rosemary extract, monoglyceride, diglyceride, and organic acid
ester of monoglyceride in a specified ratio, and, when used for
fry, can keep the flavor unique to the foodstuff in the fried
food, and can be used over a lonq time with little
deterioration.
In Japanese Patent Public Disclosure No. JP-A-95-16052, an
oil composition has been proposed which is produced by addition
and dissolution of an emulsifier to an oil to the concentration
of 4.0 weight ~ or less of the oil, and which is characterized
in that the emulsifier is chosen so that said composition may
develop interfacial tension of 7 mN/m or less between said
composition and water at 80~ at a time 3 seconds after
formation of the interface. The said invention intended to
provide an improved oil composition which does not require any
special skill for use and can prepare fried food excellent in
appearance, flavor, and texture.
The above-mentioned inventions intended to provide oils
capable of preparing fried food excellent in appearance, flavor
and texture, but did not pay any attention to whether the flavor
and texture of fried food itself could be kept unchanged even
after a certain time.
T~e oil composit.on proposed in the Japanes~ Patenc Public
Disclosure No JP-A-95-16052 may produce a large amount of
crumbs derived from the coating, particularly in tempura
cooking, because of the improved property to produce flowery
2 ~ 9 2 7 4 g
-
appearance (scattering) of the coating more effectively. This
phenomenon is not effectively suppressed by keeping the
temperature of oil slightly below 180~, the temperature
appropriate for tempura. In addition, when the oil composition
is used with the emulsifier containing pre-mix flour for tempura
which is to be used in combination with a common salad oil, the
batter is scattered more to produce more crumbs, coating becomes
too thin to give poor appearance, and the fried food is crisp
but becomes very oily with the passage of time because the water
in the batter is readily evaporated which allows the oil absorb
into the coating.
This invention intends to provide oils or fats composition
for fry with which everyone can prepare ~delicious~ fried food
such as fry and tempura well-balanced in appearance, flavor and
texture, easily and successfully without any special skill or
professional knack. This invention particularly intends to
provide oils or fats composition for tempura with which they are
possible to keep tempura delicious over a certain time, and to
prepare non-oily tempura well-balanced between evaporation of
water and absorption of oils or fats , and which are resistant
to deterioration of oils or fats because crumbs are hardly
formed In addition this invention intends to provide oils or
fats for fry with which excessive scattering of the coating
- 2192749
.~
scarcely occurs and oily fried food is hardly prepared even when
the commercially available pre-mix flour (emulsifier contained
or not contained ) for tempura or Karaage(Chinese frying) is
used for preparation of the batter
As the result of the inventors' researches, they found that,
when tempura or fry is prepared with edible oils or fats
produced so that the interfacial tension may be in a certain
range, or with common edible oils or fats to which a suitable
amount of at least one emulsifier has been added so that the
above-mentioned interfacial tension may be obtained, not only
'delicious" fried food well-balanced in appearance, flavor, and
texture can be prepared easily and successfully, but also it is
possible to keep fried food delicious" over a certain time and
to prepare non-oily fried food well-balanced between evaporation
of water and absorption of oils or fats, and few crumbs.are
formed. In addition, the inventors found that when the oils or
fats composition is used with the commercially available pre-mix
flour (emulsifier contained) for tempura or Karaage(Chinese
frying), neither excessive scattering of the coating nor
intensive absorption of oils or fats occurs and everyone can
prepare fried food easily and-successfully.
~ his invention is an oils or fats composition for fried food,
comprising prepared edible oils or fats, or common edible oils
2 19274 9
or fats added with at least one edible emulsifier, said
composition developing interfacial tension of 10 to 30 mN/m
between said composition and water at 80~ at a time 5 seconds
after formation of the interface.
When an oils or fats composition prepared by addition of a
suitable amount of an emulsifier such as citric acid ester of
monoglyceride to common edible oils or fats so that the
interfacial tension may be in a certain range was used in
cooking of tempura, the balance between evaporation of water and
absorption of oils or fats was more desirable and the good
texture was kept relatively unchanged over a certain time, as
compared when oils or fats without any emulsifier was usea.
When edible oils or fats with a high interfacial tension was
used for cookinq under the same conditions, the fried food
became pliant with the passage of time because of more moisture
remaining in the coating. When an oils or fats composition
with an excessively low interfacial tension due to an excess of
an emulsifier was used, tempura was crisp enough and delicious
just after cooking but the cooked batter became harder.
During cooking, starch in the aqueous batter is gelatinized
and protein is denatured to some extent. Tempura with a
suitab'e content of wa~er ar,d a suitable content of oils or fats
will be delicious with its puffy and crisp coating When
cooked with oils or fats with an excessively low interfacial
tension, the coating ~f fried food will be not puffy but
~ 2 1 9 2 7 4 ~
-
spinous, and the fried food with the oils or fats will be
delicious and crisp because of little water remained, but will
become very hard with the passage of time.
An oils or fats composition with a mar~edly low interfacial
tension has a markedly high affinity for water. When cooked
with an oils or fats composition with an excessively low
interfacial tension, for example an oils or fats composition
with an interfacial tension of 3 to 4 mN/m, the coating of
tempura becomes very hard with the passage of time because of
little water remained in the coating Thus if the interfacial
tension of oils or fats composition is out of a certain range,
the fried food cooked with the oils or fats composition will
taste bad with the passage of time
During cooking tempura in an oils or fats composition
prepared by addition of at least one emulsifier so that the
interfacial tension may be low, the batter will form small drops
to make the area of the surface in contact with the oils or fats
as large as possible This results in acceleration of heat
transfer from the oils or fats which cause rapid evaporation of
water Thus a portion of the batter will separate from tempura
to form crumbs, and the batter remaining as the coating will
form spinous and thin coating. Formation of a larqe amount of
crumbs is uneconomical not only because removal of crumbs costs
much labor but also because the products yield become low
Water is efficiently evaporated but oils or fats are absorbed
2 ~ 92 74 9
-
instead. The fried food with such an oils or fats tastes
delicious and not oily immediately after cooking but oily when
got cold with the passage of time. Such oils or fats
composition is consumed rapidly which are uneconomical In
addition, when the oils or fats composition is used together
with pre-mix flour for tempura which is efficient in evaporate
of water as a result of addition of an emulsifier, the coating
becomes so flowery that adhesion of the coating to the foodstuff
is insufficient and the fried food has an undesirable
appearance, as the result of the synergistic effect of said
composition and the flour
"Agedama~, i.e. fried batter in small balls served as an
lngredient of Tanuki-Udon and Soba dishes, is desirably puffy
and globular. Oils or fats, prepared by addition of a suitable
amount of an emulsifier such as citric acid ester of
monoglyceride so that the interfacial tension may be in a
certain range, can evaporate water more rapidly than oils or
fats without any emulsifier, so that agedama with desirable
shape and taste is obtained in a shorter time or at a lower
cooking temperature This contributes to economical production
because oils or fats deterioration and amount of waste oils or
fats per-unit produc~ion capacity are reduced An oils or fats
composition with an excessively low interfacial tension causes
formation of much crumbs and produces small and spinous agedama
balls, so that the product is of low commercial value
-10-
- 2192749
-
The oils or fats composition of this invention is capable of
producing fried food with relatively good texture, also when
used for cooking of fried food other than tempura and agedama.
As for frozen tempura, it is common in the food processing
industry that the food is to be fried twice, i e. before
freezing and after frozen storage, to prepare ~delicious~ food
readily. The first frying before freezing is done to make the
batter set In this process the foodstuff inside the coating
need not to be cooked enough and what is required is that the
coating outside the foodstuff gets into shape to some extent; it
will be quite enough that the foodstuff is thawed and cooked
sufficiently to give the final product in the second frying
process. Therefore, if the oils or fats composition of this
invention comprising common edible oils or fats added with at
least one edible emulsifier so that the interfacial tension may
be in a certain range is used in the first frying for production
of frozen tempura, the process will be performed economically
because the product has good appearance and water is evaporated
rapidly as in the case of production of agedama
For the same reason, use of the oils or fats composition of
this invention makes it possible to prepare economically kaki-
age (spoon-dropped tempura), seasone~ cuttlefish fry, fried bean
curd, etc
This invention relates to an oils or fats composition for
preparation of fried food which is produced by controlled
2 19274 9
_
processes including refining of edible oils or fats, or by
addition and dissolution of at least one emulsifier to common
edible oils or fats, characterized in that the composition is
prepared or at least one emulsifier is added to edible oils or
fats so that said composition may develop interfacial tension of
10 to 30 mN/m between said composition and water at 80~ at a
time 5 seconds after formation of the interface
Edible oils or fats are prepared by extraction and refining
from each crops and seeds such as soybean, rapeseed, corn,
olive, sesame, safflower, cotton seed, sunflower, coconut, palm,
etc. The crude oils or fats contain triglycerides and many
contaminants, and are refined to give edible oils or fats by
various treatments suitably combined according to the purpose of
use, degumming (removal of gum substances such as lecithin and
water-soluble ingredients), neutralization (removal of free
fatty acids), bleaching (removal of pigment ingredients),
deodorization (removal of volatile odorant ingredients); etc
These treatments are performed to process the crude oils or fats
not suitable for food from the viewpoint of flavor into an oils
or fats suitable for food Edible oils or fats widely used are
highly refined products after removal of almost all ingredients
~ner than triglycerides.
Highly refined edible oils or fats, usually available as
salad oil, have an interfacial tension of about 35 mN/m as
measured by the method used in this invention An
- 2 ~ 9 2 7 4 9
insufficiently refined oils or fats containing much contaminants
in addition to triglycerides have a lower interfacial tensiOn
An insufficiently-refined oils or fats which are intentionally
used for cooking to make use of the flavor of the foodstuff,
such as sesame oil, may have an interfacial tension in the range
specified in this invention, and thus such oils or fats are used
as they are to give the desired effect Also addition of a
suitable amount of at least one emulsi~ier to edible oils or
fats with a high interfacial tension, such as salad oil, to
decrease the interfacial tension to the range specified in this
invention may give the desired effect Therefore the desired
effect is obtained either by ad~ustment of the level of refining
of edible oils or fats with maintaining favorable taste, or by
addition of an emulsifier to highly refined edible oils or fats
with a high interfacial tension
Adjustment of the interfacial tension of and oils or fats
composition to the range of 10 to 30 mN/m as spe~ified in this
invention will bring about the following advantages (see Table
1) -
(1) When the oils or fats composition is used for te~pura
cooki,ly, l~ pro~ri2es a better balance between evaporate of
water and absorption of oils or fats, as compared with
when an oils or fats composition with a higher or lower
inter.~acial tension is used, so that the appearance,
-13-
- 2192749
-
flavor, and texture of tempura are better and kept good
condition over a certain time With an oils or fats
composition with a higher interfacial tension, tempura
does not become harder with the passage of time but the
coating becomes pliant because of insufficient evaporate
of water. With an oils or fats composition with a lower
interfacial tension, tempura tastes good just after
cooking but the coating becomes harder with the passage of
time.
t2) Because the affinity of the oils or fats composition for
water is suitable, water is evaporated more rapidly than
when an oils or fats composition with a higher interfacial
tension is used, so that the coating is puffy and crisp,
and fewer crumbs are produced than when an oils or fats
composition with an excessively lower interfacial tension
is used
(3) When the oils or fats composition is used for production
of agedama, the product is globular and puffy like when an
oils or fats composition with a higher interfacial tension
is used, and the product is not needle-like or the batter
is not scattered unlike when an oils or fats composition
with an excessively low interfaci~l tension is used Ir.
addition, the cooking time is shorter than when an oils or
fats composition with a higher interfacial tension is used
at the same temperature, so that the work efficiency is
- 219274 g
hiqher; when the cooking time is the same, an equivalent
product is obtained by frying at a lower temperature, so
that the oils or fats are deteriorated less and the amount
of waste oils or fats are less per unit production. The
oils or fats composition is widely usable also in food
processing industry for mass-production of frozen tempura,
seasoned cuttlefish fry, fried bean curd, etc
(4) As compared with an oils or fats composition which has
excessively low interfacial tension because of addition of
a large amount of at least one emulsifier, the coloring of
the used oils or fats composition is far less intensive,
being almost negligible.
(5) As compared with an oils or fats composition with a
higher interfacial tension, the amount of oils or fats
sputtered during frying are markedly less.
It is desirable that said composition develops interfacial
tension of 10 to 30 mN/m between said composition and water at
80~ at a time 5 seconds after formation of the interface
The standard temperature for measurement of the interfacial
tension specified was 80~ because the temperature around the
interface between the batter and the oils or fa~s is-a'out 80~
after the foodstuff has been put into the hot oils or fats for
preparation of fried food such as tempura.
- 2 ~ 9 2 7 4 9
Table 1
emulsi- interfacial texture of crumbs agedama color
fier tension coating of
mN/m just after effi qual oils
fried 4 cie lity or
hours ncy fats
none 35 ~ X O X O O
this 10-30 O - ~ O O O ~ O
invention
excessive below 7 ~ X X ~ X X
Texture of the coatinq: ~ : very good, O : good,
: slightly poor,
X : poor (soft or hard)
crumbs: amount produced after repeated use; O : reasonable,
X : much
agedama:
efficiency; cooking time required;
~ : short, O : reasonable, X : long
quality; ~ : globular and puffy and crisp
O : globular and puffy but less crisp
X : crisp but needle-like and not globular
color of oils or fats: after repeated use;
O : little colored, X : colored
The emulsif ers usable in this invention are not limited, but
desirably exemplified by glycerol fatty acid esters (
monoglyceride, diglyceride, polyglyceride esters of fatty acid,
-16-
2 19274 9
organic acid esters of monoglyceride), sorbitan fatty acid
esters, sucrose fatty acid esters, propylene glycol fatty acid
esters. More desirably organic acid esters of monoglyceride,
and further more desirably citric acid esters of monoqlyceride
are used based on their solubility in oils or fats and stability
at a high temperature.
Eor the choice of an emulsifier, the HLB value (an index of
the hydrophile-lipophile balance) of 2 to 12 is a standard. An
agent of a higher HLB value is less soluble in the oils or fats,
causing turbidity, dregs, and precipitation. In contrast, an
agent of a lower HLB value should be added much for the oils or
fats to reach the desired interfacial tension, and therefore the
taste of the emulsifier may exert an adverse effect on the
flavor of the resultant oils or fats product.
The interfacial tension specified in this invention means the
dynamic interfacial tension defined in Japanese Patent Public
Disclosure No. JP-A-95-16052 The dynamic interfacial-tension
can be measured with a drop-counter (manufactured by Kaburagi
Scientific Instrument Mfg., Co. Ltd.) in accordance with the JIS
K3304-1956 Soap Test Method described in "Shin Jikken Kagaku
Koza 18: Interface and Colloid, pp.87-91, 1983, 3rd Ed ,
published by Maruzen Kabushiki Kaisha The dyna~mic
interfacial tension specified in this invention can also be
measured with a commercially available device for measurement of
interfacial tension (Drop Volume Tensiometer TVT1: manufactured
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-- 2 ~ 9274 9
by Louda Dr. R. Wobser Gmbh and Co. Kg, Germany, based on the
measurement of drop weight). The procedure of measurement is
described below.
The oils or fats composition for preparation of fried food of
this invention is obtained either by control of the edible oils
or fats refining process or by addition of at least one
emulsifier to common edible oils or fats so that the composition
may have the specified interfacial tension. The oils or fats
may be chosen amonq the common oils or fats usable for
preparation of fried food such as tempura. Such oils or fats
are exemplified by soybean oil, rapeseed oil, corn oil,
sufflower oil, sunflower oil, cottonseed oil, olive oil, sesame
oil, fractionated palm olein, animal fats, and the like. These
oils or fats shall be used separately or in combination at a
suitable ratio, and shall also be used after structural
modification such as interesterification or hydrogenation.
The details of this invention is explained by Examples. The
invention is not limited at all by these Examples.
The interfacial tension described in the Examples was
measured Dy the following method.-
Method for Determination of Interfacial Tension
A specified U-tube containing the sample oils or fats are
kept vertical in a water bath at 80~, into which a drop-counter
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~ - 2 19274 9
filled with distilled water at 80~ is inserted until the tip of
the counter reaches about 3 cm from the oils or fats surface,
and fixed to be kept vertical. The rate of dropping from the
drop-counter is adjusted to be 12 ~ 2 drops per minute, and the
number of drops is counted when 5 cc of distilled water in the
drop-counter (water present between the upper mark and the lower
mark of the drop-counter) has been dropped. The temperature of
the water bath is controlled at 80 ~ 2~.
The value of the interfacial tension (~) can be calculated
from the following equation with the radius of the drop-counter
tube (r), the volume of a drop of distilled water dropped (V),
the difference in density between the sample oils or fats and
distilled water (p), the correction coefficient (~: see 7
Interfacial Phenomena in ~Kagaku Binran, Basics, 2'd Version"
edited by the Japan Chemical Society ~, and the gravity constant
(g):
~ = (Vpg)/~2lr~(r/VI~ 3 ) }
The interfacial tension in this invention is specified to be
measured "5 seconds after formation of the interface" because
the rate of dropping from the drop-counter is to be controlled
to 12 drops per minute, i.e 1 drop per 5 seconds in accordance
with the JIS K3~04-195~ Soap Tes~ Method"
Example 1
A test frying to prepare sweet potato tempura was performed
_19_
~ - 219274 ~
as follows:
(1~ Cooking of tempura
Tempura batter: 100 of soft flour ~ 50 of eggs ~ 100 of cold
water by weight
Frying conditions: Sweet potato was cut in pieces of 4 cm
square and 0.4 cm thick each. Each of 6 such pieces was coated
with the above-mentioned tempura batter, and fried in 500 g of a
frying oil at 180~ for 1.5 minutes.
(2~ Evaluation of tempura
A panel of 10 specialists tasted and scored the tempura with
respect to the items described below, and the result was
expressed in the averaqe score. The top score of evaluation
in 5 gradings was given to the taste immediately after
cooking under ideal conditions where a sufficient amount of
oil was used for the foodstuff to be fried lest the
temperature should be lowered markedly by addition of the
foodstuff (500 9 of oil was used for a piece of sweet potato
to be fried), and relative evaluation was made with the top
score as the standard.
The result is shown in Table 2
.
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-2~92749
-
Table 2
amount interfacial texture ofhardness water and
added tension coatingof coating oil
(%) (mN/mt (score, (kgf) content of
evaluation) coating
soon 4hrs soon 4hrs wateroil
(%) (%)
0 35 0 3.4 ~ 2.1 X 1 1 1.8 49 8 18.2
0 03 30 3 4.0 O 3.0 ~ 1.6 2.1 48.1 18.7
0.05 27.4 4.1 O 3.7 O 1 8 2 4 47.019 0
0.1 15.3 4.4 ~ 4.1 O 2.2 3 5 45.819.8
0.15 10.4 4.5 ~ 4.0 O 2 6 4 0 43 921 1
0.2 7.1 4.5 1~ 3.4 ~ 3.0 4.8 42.323.4
0.3 2.0 4 7 ~ 2.7 X 3.7 6.2 39.725.7
0.5 1.1 4.6 ~ 2.0 X 4.2 7.4 37.129.4
Emulsifier used: citric acid ester of monoglyceride
(manufactured by Taiyo Kagaku Co. I,td, Sunsoft 623M)
Standard (soon after cooking of a piece of sweet potato of
the specified size): hardness of 3 2 kgf, water content
46 9%, oil content 19.2%
Measurement of hardness of coating: with Tensipressor
(manufactured by Taketomo Electric Inc )
Score: in 5 gradings
5: crisp and very delicious 4: crisp and delicious
3: considerably crisp 2: hard or moist and sticky
1: very hard or moist and very sticky
Evaluation:~; very good O; good ~; slightly poor
X; ~--)or (soft or hard)
Measurement of water and oil content in coating
Water content: weight loss at 105'C for 4 hours
Oil content: weight of the ethér-extract in a
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-
Soxhlet extractor from the dehydrated sample
As shown in the Table 2, tempura cooked in oil with a low
interfacial tension had a texture as good as the standard but
became very hard and oily 4 hours after cooking, as compared
with the ~delicious" tempura soon after cooking in plenty of
oil. When oil with a high interfacial tension was used for
cooking under the same conditions, the tempura remained more
moisture in the coating and became pliant 4 hours later. In
contrast, when oil with an interfacial tension of 10 to 30mN/m
was used for cooking under the same conditions, the tempura kept
texture and hardness soon after cooking almost unchanged even
after 4 hours.
Example 2
A test frying to prepare agedama was performed as follows:
(1) Preparation of agedama
Batter for tempura ~Showa Tempura Flour (the commercially
available pre-mix flour for tempura, emulsifier not contained )
~ water to 160%~ was prepared, and a portion thereof (about 20
ml) was added dropwise into heated oil (500 g) through a
perforated S~O~I ~0 be fried at a fixed ~emperature for a fixed
time
(2) Evaluation of agedama
Agedama in puffy globules of an appropriate size with a
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- 2 ~9~7~ 9
suitable texture is desirable . Agedama that keeps its shape
and suitable texture even when put into hot water is also
desirable, as it is often used as an ingredien~ of Tanuki-Udon
or Soba (noodle dishes with agedama)
Shape: Shape was observed.
Texture: Sensory test by a panel of 10 specialists (in 5
gradings; A higher score indicates a better texture ).
Measurement of (a) time at a fixed frying temperature (rate of
evaporation~, and (b) temperature at a fixed frying time until
the water content reaches a fixed value.
Agedama was prepared at different temperatures for various
lengths of time, and graphs of water content versus time or
temperature were drawn.
The results are shown in Table 3.
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- 2 19274 9
Table 3
emulsi ~mount inter- evaluation of agedama till 2%
fier added facial (fried at 170~ for 1 min.) water
(%) tension shape textureshape in over- time temp
(mN/m) (score) hot all at at
water evalu- 170~ lmin.
ation (min.) (~)
citric 0 35.0 globu 3.5 retainec ~ 1.0 170
M G la{
citric 0.03 30.0 globu 3.7 retained O 0.9 165
M G lar
citric 0.05 27.4 globu 4.2 retained O 0.9 165
M G lar
citric 0.1 15.3 almost 4.6 retained O 0.7 155
M G globu
lar
citric 0.15 10.4 almost 4.5 almost O 0.7 155
M G globu retained
lar
citric 0.2 7.1 oval 4.4 almost ~ 0.7 150
M G retainec -155
citric 0.3 2.0 fine 4.0 scattere X 0.6 150
M G needle
like
citric 0.5 1.1 fine 4.2 scattere X 0.4 140
M G needle
like
PGPR 1.015.0 almost 4.4 retained O 0 7 155
globu
lar
poly- 0.57 5 fine 4 3 almost ~ 0 8 160
glyE needle ratained
like
poly- 1 03 2 fine 4 2 scattere x 0 6 150
glyE needle
Like
citric M G : citric acid ester of monoqlyceride
polyglyE: polyglycerol ester of fatty acid (manufactured by
Taiyo Kagaku Co , ~td , Sunsoft 175S)
PGPR: polyglycerol ester of polyricinoleic acid (manufactured
by Riken Vitamin Co , ~td , Poem PR-300)
Overall evaluation: O , good, ~ ; slightly fair, x ; poor
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_ -25- 21 92749
An oil with a low interfacial tension was effective in
reduction of frying time and in lowering of frying temperature,
but had a markedly bad score in evalu.~tion of agedama, and thus
not suitable for practical use An oil with an interfacial
tension in the range of 10 to 30 mN/m had a higher score in
texture than oil with a higher interfacial tension, producing
good-shaped agedama in a shorter time or at a lower temperature
Example 3
Frying test of sweet potato tempura was performed as
follows: Under the same conditions as for the frying test of
sweet potato tempura in Example 1, 6 pieces of sweet potato were
fried at a time and a total of 708 pieces were fried
successively-
The cooked pieces were evaluated with respect to thefollowing items.
The results are shown in Table ~
Intensity of color of oil after frying: Measured in 1 inch-
cell with the Lovibond method
Amount of crumbs produced: Crumbs were taken up from the oil
and the weight was measured
Loss of oil: The weight of oil was measured before-and after
frying and the reduction from the weight before frying was
calculated
- -2~ 21 9274~
_
Table 4
emulsi- amount interfacial color of amount loss of
fier addedtensionfrying oil of oil
(%3 (mNJm) crumb
(Y+~) (g) (%3
0 35.0 7+0 6 15 12 4
citric M G 0-03 30-3 7~-0-7 17 12 8
citric M G 0 1 1S 3 8+0 8 21 13 3
citric M G 0 15 10 4 8+0 8 23 13.8
citric M G 0 2 7 1 8~-0 8 2~ 14 0
citric M G 0 5 1 1 9+0 9 88 20 5
sugar 0 5 2 5 18+1 7 g6 16 7
ester
polygly~ 0 5 5 9 10+1 0 28 lS 1
citric M G : citric acid ester of monoglyceride
sugar ester sucrose fatty acid ester
(Mitsubishi Kagaku Fooas co - ~ Ltd , 0-190)
PolyglyE: polyglycerol ester of fatty acid
(manufactured by Taiyo Kagaku Co , Ltd , Sunsoft 175S)
color: Y+R (Lovibond colorimeter): A higher Y value indicates
20 a more yellowish color, and a higher R value indicates a more
reddish color
This invention makes it possible to provide oils or fats
25 composition for preparation of fried food which requires no
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- 21 92749
specialized skill or special knack for domestic use and
industrial use. For preparation of agedama and frozen tempura
in the food processing industry, this invention provides oils or
fats composition which can produce a high-quality product more
efficiently and more economically than oils or fats composition
with a higher interfacial tension or oils or fats composition
with an excessively low interfacial tension This iovention
provides oils or fats composition for frying with which it is
possible to prepare tempura which is in a good balance between
evaporation and absorption of oils or fats, and has a good
texture not only soon after coo~ing but also with the passage of
time This invention provides oils or fats composition with
which everyone can prepare tempura easily and successfully even
when the oils or fats composition are used in combination with
the commercially available tempura pre-mix flour(emulsifier
contained)
