| 摘要 |
PROBLEM TO BE SOLVED: To obtain an oil absorption inhibitor having an inhibitory effect on absorption of oil in frying, capable of improving palatability of food and providing a low-calorie food at a low cost, useful for a doughnut, a deep batter fried food, or the like, by making the inhibitor include an alginic acid ester. SOLUTION: This inhibitor contains an alginic acid ester having >=20%, preferably >=50%, more preferably 50-90% degree of esterification and >=2 cp, preferably >=20 cp, more preferably 20-600 cp viscosity in 1% aqueous solution at 20 deg.C (preferably <=125 μm particle diameter). The alginic acid ester is obtained by washing a marine alga such as blown algae with a diluted mineral acid, extracting the marine alga with an alkali solution, precipitating the extracted solution with a calcium solution, removing calcium from the precipitate with a mineral acid to give alginic acid and further esterifying alginic acid. The oil absorption inhibitor is preferably prepared by formulating 100 pts.wt. of wheat flour with 0.01-3 wt.% of the alginic acid ester. |
