STORAGE RESISTANCE IMPROVEMENT COMPOSITION OF FRIED FOOD, TEXTURE IMPROVEMENT COMPOSITION OF FRIED FOOD AND MANUFACTURING METHOD OF FRIED FOOD

To provide a technology for suppressing quality deterioration generated when preserving a fried food made of ingredients and clothes.SOLUTION: A composition for improving the storage resistance of fried food comprising ingredients and clothes, contains as an active ingredient one or more sugar alcoh...

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Bibliographische Detailangaben
Hauptverfasser:	KASHIWAKURA YUICHI, MIYAKE KANAKO, TOMIYAMA KAORI, KICHIJO MIYU
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	To provide a technology for suppressing quality deterioration generated when preserving a fried food made of ingredients and clothes.SOLUTION: A composition for improving the storage resistance of fried food comprising ingredients and clothes, contains as an active ingredient one or more sugar alcohols selected from sorbitol and reduced starch syrup, and the composition is characterized to be used in usage of one or more selected from the following (A) to (C); (A) Application for suppressing drying of the clothing, (B) Application for suppressing dryness of the clothing, and (C) Application for suppressing the resilience of the clothing. According to this invention, the storage tolerance of fried foods can be improved.SELECTED DRAWING: Figure 1 【課題】具材および衣からなる揚げ物の保存時に生じる品質低下を抑制する技術を提供する。【解決手段】具材および衣からなる揚げ物の保存耐性向上用組成物であって、ソルビトールおよび還元水飴から選択される１以上の糖アルコールを有効成分とし、下記（Ａ）～（Ｃ）から選択される１以上の用途で用いられることを特徴とする前記組成物；（Ａ）前記衣の乾燥を抑制する用途、（Ｂ）前記衣のもさつきを抑制する用途、（Ｃ）前記衣のひきを抑制する用途。本発明によれば、食味に悪影響を与えることなく、揚げ物の保存耐性を向上することができる。【選択図】図１