| 摘要 |
Fried foods are produced by adding an antioxidant to a frying oil and then frying a desired food stuff therein at 100 DEG -250 DEG C. The antioxidant is obtained by subjecting a starting material, selected from the group consisting of herb family spices, residues obtained after the recovery of essential oils from herb family spices, oleoresins obtained from the extraction of herb family spices with a polar solvent, and oleoresins and extracted residues obtained from the extraction of herb family spices with a non-polar solvent, to an extraction treatment with a polar solvent to obtain an extract, decoloring the extract with an adsorbent, concentrating the extract after separation of the adsorbent, forming an aqueous dispersion from the concentrate, steam distilling the aqueous dispersion to produce a steam distilled residue and recovering an insoluble part from the steam distilled residue. At least one additive selected from the group consisting of a mixture of dihydroxyacetone and amino acid, quercetin, citric acid, miso peptide, casein peptied, and phytic acid is added to the frying oil and/or the food stuff. |
