JP2005080584A - Oil absorption retarder and food cooked with oil - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an inexpensive oil absorption retarder enabling obtaining food cooked with oil having slight oil absorption and crispy feeling only through adding to raw materials of the food without destroying flavor and taste of the food, and to provide the food cooked with oil produced by addition of the oil absorption retarder, especially doughnut, bread crumbs, fried bread and fried noodles. <P>SOLUTION: The food cooked with oil is added with 0.1-10 wt.% (0.001-1 wt.% as glutathione), preferably 0.5-5 wt.% (0.01-0.3 wt.% as glutathione) of dry yeast containing 1-15 wt.% of glutathione based on wheat flour as a raw material to be used for the food cooked with oil. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to an oil absorption inhibitor that can provide an oil-absorbed food with a low calorie content when oiled, and therefore, an oil-absorbed food that uses the oil absorption inhibitor.

  Oil-enriched foods are foods obtained by oil-enriching and are often eaten in daily life. It is widely sold in convenience stores, side dishes stores, fast food, confectionery stores, supermarkets, etc. The variety is extremely rich, including donuts, tempura, french fries, and deep-fried chicken. However, oil-boiled foods are high-calorie foods and tend to be avoided from the recent health-oriented viewpoint.

Therefore, various methods for suppressing oil absorption have been proposed. First, paying attention to fried oil, we devised the fat composition, added polyglycerin fatty acid ester to edible fat (Patent Document 1), added organic acid monoglyceride, glycerin, polyglycerin fatty acid ester, and transparent at 0 ° C Oil and fat for deep-fried foods (Patent Document 2), products containing extremely hardened oil of high erucic acid rapeseed oil (Patent Document 3), low-temperature hydrogenated oil of liquid oil having an iodine value of 100 or more Based on this, there is a method of blending extremely hardened oil of high erucic acid rapeseed oil (Patent Document 4), a composition ratio of constituent fatty acids of fats and oils and a fat for frying containing mixed acid group triglycerides (Patent Document 5).
On the other hand, paying attention to dough, clothing, batter, bread crumbs, etc. of oily food, corn dietary fiber, dietary fiber extracted from beans, soybean seed coat, alginate is added to dough, clothing, batter, bread dough, oil in water There are a method of kneading a mold emulsified oil and fat composition into a dough (Patent Document 6), a method of reducing the amount of water added (Patent Document 7), and a method of rolling a bread block when making bread crumbs (Patent Document 8).
However, these conventional methods have the disadvantages that the raw materials are expensive, the flavor and taste of foods are impaired, and the effect of suppressing oil absorption at the time of oiling is still insufficient.
JP-A-7-16051, JP-A-8-131070, JP-A-9-322708, JP-A-2001-149010 Japanese Patent Laid-Open No. 9-74999 Japanese Patent Laid-Open No. 4-173053 JP-A-4-197133 JP-A-4-197134 JP-A-5-61, JP-A-2-20258, JP-A-2001-204373, JP-A-2000-236821, JP-A-2002-209531, JP-A-7-213227 JP-A-5-53 JP-A-8-131108

  An object of the present invention is to provide an oil absorption inhibitor that has a small amount of oil absorption when oiled and has solved the disadvantages that have been considered as a problem in conventional methods, and an oil-contained food using the oil absorption inhibitor. And

As a result of diligent studies to solve such problems, the present inventors have obtained a dried oily food that has a crunchy texture with a small amount of oil absorption when oiled, by adding dry yeast with a high glutathione content. The present invention has been found.
That is, the present invention
(1) an oil absorption inhibitor comprising dry yeast with a high glutathione content as an active ingredient,
(2) An oil-boiled food produced by adding an oil absorption inhibitor containing dried yeast with a high glutathione content as an active ingredient,
(3) Bread crumbs produced by adding an oil absorption inhibitor containing dry yeast with a high glutathione content as an active ingredient,
(4) Deep-fried bread produced by adding an oil absorption inhibitor containing dry yeast with a high glutathione content as an active ingredient,
(5) Deep-fried noodles produced by adding an oil absorption inhibitor containing dry yeast with a high glutathione content,
(6) a donut produced by adding an oil absorption inhibitor comprising dry yeast with a high glutathione content,
Is to provide.

  The oil absorption inhibitor of the present invention is inexpensive and can be obtained by simply adding it to the raw material of the food, and a crispy oily food with a small amount of oil absorption can be obtained without impairing the flavor and taste of the food.

Hereinafter, the present invention will be described in detail.
Glutathione-rich dry yeast, which is an active ingredient of the oil absorption inhibitor of the present invention, is a dry yeast containing 1 to 15% by weight of glutathione. As yeast, baker's yeast, beer used as food or food additives Yeast, Torula yeast, etc. can be mentioned, and Torula yeast is particularly preferable.
Glutathione-rich dry yeast is obtained by culturing high-glutathione-containing yeast in a medium containing glucose as a main component, drying the cells separated from the medium components and washed.

  The oil absorption inhibitor of the present invention is 0.1 to 10% by weight (0.001 to 1% by weight as glutathione), preferably 0.5 to 5% by weight (0. 01-0.3% by weight). If the addition amount is less than this, the oil absorption suppressing effect cannot be obtained, while if the addition amount is too large, the flavor is adversely affected, which is not preferable.

  The oil absorption inhibitor of the present invention can be used for various oily foods, for example, donuts, tempura, instant noodles, fried foods, and other various oily foods, but especially donuts, bread crumbs, and fried breads. It is effective against fried noodles.

In the present invention, an oily food using an oil absorption inhibitor is further provided.
The oil-enriched food can be produced by a usual method after adding and mixing the glutathione-rich dry yeast, which is an oil absorption inhibitor, to the raw material used for the oil-enriched food.
The addition amount is 0.1 to 10% by weight (0.001 to 1% by weight as glutathione), preferably 0.5 to 5% by weight (0.01 to 0 as glutathione), based on the flour used in the oily food. .3% by weight).

EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated in detail, this invention is not limited to this Example.
Examples 1-3
Wheat flour (soft flour) 50 g, fine white sugar 14 g, salt-free butter 10 g, beaten egg 12.5 g, milk 12.5 ml, baking powder (commercial product composition: sodium bicarbonate 27%, d-potassium hydrogen tartrate 10%, fumaric acid 1 Sodium 10%, Baked Alum 23%, Sucrose Fatty Acid Ester 0.8%, Corn Starch 29.2%) 1% by weight, Corn Starch 7% by weight, Glutathione-rich dry yeast (Yeast Ablum Co., Ltd. Kojin, Glutathione) 0.25 to 1 g (amount of 3.5% by weight) (0.5 to 2% by weight based on wheat flour) was used as a raw material.
Add the white sucrose to the butter that has been returned to room temperature, mix well, add flour, baking powder, and dry yeast with high glutathione content while sieving with a sieve. Wrapped for about 20 minutes. Next, the dough was subdivided, rolled into a ball field, and fried in oil at 170 ° C. for 5 minutes.

Comparative Example 1
In Example 1, it carried out similarly to Example 1 except not adding a glutathione-rich dry yeast, and the donut was manufactured.

The oil absorption was measured by the amount of oil reduced from the pan.
That is, the tare (W1) of the pan and the tare (W2) of the bat or cooking paper are measured. Put a certain amount of oil in the pan (W3), fry the donut, and when the oil has cooled sufficiently, weigh the pan + oil (W4). When the donut has cooled sufficiently, put it in a separate container and weigh the oiled cooking paper and bat (W5). The amount of oil reduction was regarded as having been absorbed by the donut, and was calculated as the amount of oil absorption per donut by Equation 1.

  Further, sensory evaluation was performed on the “oiliness” by the 15 evaluation members according to the evaluation criteria shown in Table 1, and the results (average score, rounded off) are shown in Table 2. In addition, it was evaluation that there was no problem about flavor.

  From the results of Table 2, it can be seen that when dry yeast is added, a donut that has less oil absorption and does not feel much oily even in sensory evaluation is obtained compared to the non-added section.

Example 4
100 parts of wheat flour, 2.2 parts of yeast, 0.1 part of yeast food, 6 parts of sugar, 2 parts of salt, 2 parts of skim milk powder, 6 parts of fats and oils, 65 parts of water, dry yeast with high glutathione content Using 0.1 parts of human-made, glutathione content of 3.5% by weight as a raw material, bread was made in the process of Table 3 according to the middle seed method to obtain a bread block. The resulting bread was crushed with a bread crumb to obtain raw bread crumbs.
About 6 g of bread crumbs were put in a bowl and fried at 180 ° C. for 2 minutes, then the bowl was tilted, drained for 1 minute, taken out into a bat and allowed to cool for 10 minutes, and the weight of the fried bread crumbs was measured.
The oil absorption of bread crumbs was measured according to Example 1. The results are shown in Table 4.

Comparative Example 2
In Example 4, it carried out like Example 4 except not adding dry yeast with high glutathione content, and bread crumbs were manufactured.
The amount of oil absorption was measured in the same manner as in Example 4, and the results are shown in Table 4.

  From the results of Table 4, it can be seen that when the glutathione-rich yeast is added, bread crumbs with less oil absorption are obtained compared to the case where no yeast is added.

Examples 5-6
1Kg of strong flour, 1Kg of weak flour, 10g of salt, dry yeast with a high glutathione content (manufactured by Kojin, Yeast Ablum Co., Ltd., glutathione content 3.5% by weight) 2-10g (0.1-0.5% of wheat flour) The mixture was mixed, and raw Chinese noodles were obtained using a noodle making machine at a water concentration of 33% with a water concentration of 5%.
About 15 g of Chinese noodles were fried at 160 ° C. for 2 minutes to obtain fried Chinese noodles.
The oil absorption was measured according to Example 1. The results are shown in Table 5.

Comparative Example 3
In Example 5, fried Chinese noodles were produced in the same manner as Example 5 except that high glutathione-containing dry yeast was not added.
The oil absorption was measured in the same manner as in Example 5, and the results are shown in Table 5.

  From the results in Table 5, it can be seen that, when the glutathione-rich dry yeast is added, deep-fried noodles with a small oil absorption amount can be obtained as compared with the case where no addition is made.

  As described above, since the oil absorption inhibitor of the present invention can be obtained as an oil-boiled food with a small amount of oil absorption simply by adding to the raw material of the food, various oil-boiled foods, especially donuts, bread crumbs, fried bread, fried noodles It is used suitably for etc.

Claims (6)

  An oil absorption inhibitor comprising dry yeast with a high glutathione content as an active ingredient.   An oil-sealed food produced by adding an oil absorption inhibitor containing dry yeast with a high glutathione content as an active ingredient.   Bread crumb produced by adding an oil absorption inhibitor containing dried yeast with a high glutathione content as an active ingredient.   Deep-fried bread manufactured by adding an oil absorption inhibitor containing dried yeast with a high glutathione content as an active ingredient.   Deep-fried noodles produced by adding an oil absorption inhibitor containing dried yeast with a high glutathione content as an active ingredient.   A donut produced by adding an oil absorption inhibitor containing dry yeast with a high glutathione content as an active ingredient.