| 摘要 |
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 40-60wt% and the oil containing the antioxidant is added to the dough of an oil-fried food at a ratio of 0.8-5wt% based on the dough. |
