JPH03143346A - Oil fried food having low oil absorption and low calorie - Google Patents
Oil fried food having low oil absorption and low calorieInfo
- Publication number
- JPH03143346A JPH03143346A JP1278483A JP27848389A JPH03143346A JP H03143346 A JPH03143346 A JP H03143346A JP 1278483 A JP1278483 A JP 1278483A JP 27848389 A JP27848389 A JP 27848389A JP H03143346 A JPH03143346 A JP H03143346A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- low
- food
- dough
- insoluble gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000010521 absorption reaction Methods 0.000 title abstract description 10
- 235000012489 doughnuts Nutrition 0.000 claims abstract description 14
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- 229920000057 Mannan Polymers 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract 2
- 108090000623 proteins and genes Proteins 0.000 claims abstract 2
- 239000004071 soot Substances 0.000 claims description 6
- 150000004676 glycans Chemical class 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- -1 mannan Chemical class 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 2
- 229920001285 xanthan gum Polymers 0.000 claims description 2
- 229940082509 xanthan gum Drugs 0.000 claims 1
- 235000010493 xanthan gum Nutrition 0.000 claims 1
- 239000000230 xanthan gum Substances 0.000 claims 1
- 229920001218 Pullulan Polymers 0.000 abstract 1
- 239000004373 Pullulan Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 235000019423 pullulan Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 27
- 239000000499 gel Substances 0.000 description 9
- 235000013312 flour Nutrition 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 229940025902 konjac mannan Drugs 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 244000309464 bull Species 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Confectionery (AREA)
Abstract
Description
【発明の詳細な説明】
〈産業上の利用分野〉
本発明は熱不溶性ゲルで成型生地をコーティングするこ
とによりフライをしても吸油が少なくカロリーが低い油
煤食品に関するものである。DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a soot-and-oil food that absorbs little oil and has low calories even when fried by coating a molded dough with a heat-insoluble gel.
〈従来の技術〉
一般に生地を用いる油煤食品は、小麦粉及び他の副材料
を加えて生地を調整し、形を作り、油で揚げたものであ
る。<Prior Art> In general, soot-based foods using dough are prepared by adding flour and other auxiliary ingredients to prepare the dough, shaping it, and frying it in oil.
また、熱不溶性ゲル、特に多糖類は、ゲル化、増粘、乳
化、起泡安定化、離水防止笠の機能を持ち、食品のテク
スチャー 物性に大きく関わっている。Furthermore, heat-insoluble gels, especially polysaccharides, have the functions of gelling, thickening, emulsifying, foaming stabilization, and preventing syneresis, and are greatly involved in the texture and physical properties of foods.
〈発明が解決しようとする課題〉
上記の油煤食品例えば通常のドーナツはフライ油の吸収
率が最終製品の１０〜４０％位あり、カロリーの３０〜
７０％位は油由来のものである。また、揚げ方の技術等
が未熟な場合更に油の吸収が多くなり、油っこくかつカ
ロリーの高いドーナツになる。<Problems to be Solved by the Invention> The above-mentioned oil and soot food, for example, regular donuts, has a frying oil absorption rate of about 10 to 40% of the final product, and has a caloric content of 30 to 40%.
About 70% is derived from oil. Additionally, if the frying technique is not good enough, more oil will be absorbed, resulting in a greasy and high-calorie donut.
これらの１・′−ナツをはじめとする油煤食品と油の吸
収及びそれによる高カロリー化はヘルシー指向の昨今で
は油煤食品製造上の課題となっ−Ｃいる。Absorption of oil and soot foods such as 1.'-nuts and the resulting high calorie content has become a problem in the production of oil and sooty foods in these days of health-consciousness.
そこで、本発明では、油の吸収が少なくかつ刃口り−の
低い油煤食品を得ることを目的とした。Therefore, the object of the present invention is to obtain an oil and soot food that absorbs less oil and has a lower edge sharpness.
＜ｒ１ｒＪ題を解決するための手段〉
本発明者は以上のような課題を解決すべく研究を行った
結果、コンニュヤクマンナンをはじめとする熱不溶性ゲ
ルを生地にコーティングしてフライすることにより、油
の吸収が減少することを見いだし、本発明を完成するに
至った。ｆ！ｌＩち、本発明は、成型生地を熱不溶性ゲ
ルでコーティングすることを特徴とする油煙食品である
。<Means for solving the r1rJ problem> As a result of research to solve the above-mentioned problems, the present inventor found that by coating the dough with a heat-insoluble gel such as konnyaku mannan and frying it. They discovered that oil absorption was reduced and completed the present invention. f! First, the present invention is an oil smoke food product characterized by coating a molded dough with a heat-insoluble gel.
本発明の対象とする油牒食−品は、小麦粉その他の穀粉
を主体とし、これに必要に応じ副材料を加えてなる生地
を用いるものであればすべて含まれるが、具体的には、
ドーナツ（ケーキドーナツ、イーストドーナツ）、揚げ
パン、かりんどう、揚げパイ、成型ポテトチップ、春巻
等が挙げられる。The oil-based food products that are the subject of the present invention include all products that use dough made from wheat flour or other grain flour, with auxiliary materials added as necessary, but specifically,
Examples include donuts (cake donuts, yeast donuts), fried bread, karindo, fried pies, molded potato chips, spring rolls, etc.
具体的には例えば、ドーナツの生地は、小麦粉を主体と
し、バター マーガリン、ショートニング等の油脂類、
１７＠類、卯、牛乳等とベーキングパウダー イースト
等の膨化剤を加えて混練したものまたは、市販のドーナ
ツミックス粉等を使用して混練したものである。Specifically, for example, donut dough is mainly made of wheat flour, butter, margarine, shortening, and other fats and oils.
17@ type, rabbit, milk, etc. and a leavening agent such as baking powder and yeast are added and kneaded, or a commercially available donut mix powder is kneaded.
熱不溶性ゲルとしては、マンナン、ブルラン、キサンタ
ンアガム、ジヱランガム等の水溶性多糖類、卵液等の水
溶性でかつ耐熱性のゲルを形成する物質を使用する。As the heat-insoluble gel, water-soluble polysaccharides such as mannan, bullulan, xanthan agam, and dilan gum, and substances that form water-soluble and heat-resistant gels such as egg fluid are used.
熱不溶性ゲルについて各々の溶液濃度はその種類及びコ
ーティング素材により違ってくるが、コーティング可能
な上限の濃度が目安となる、例えは、コンニャクマンナ
ンでは０．０５〜２％が望ましい。The concentration of each solution for a heat-insoluble gel varies depending on its type and coating material, but the upper limit of the concentration that can be coated is used as a guideline.For example, for konjac mannan, 0.05 to 2% is desirable.
コンニャクマンナン０．０５％以下ではフライ油の吸油
量の減少効果が弱く、コンニャクマンナン２％以上では
コーティングしにくく、ムラになり易いため効果が薄く
なる。この場合のコンニャクマンナンとは、いわゆるコ
ンニャク粉あるいは精製グルコマンナンのいずれでも良
く、発明の効果を達し得る程度の増粘効果を示すもので
あればその製法、粒径、形状及び精製度等は問わない。If the amount of konjac mannan is less than 0.05%, the effect of reducing the oil absorption of frying oil will be weak, and if the amount of konjac mannan is more than 2%, it will be difficult to coat and the coating will become uneven, so the effect will be weak. The konjac mannan in this case may be either so-called konjac powder or purified glucomannan, and the manufacturing method, particle size, shape, degree of purification, etc. may be used as long as it exhibits a thickening effect sufficient to achieve the effects of the invention. do not have.
同様のことが、他の多糖類にも適応する。即ち、その製
法、粒径、形状、及び精製度は問わず、コーディング可
能な上限濃度を目安に用いることが望ましい。The same applies to other polysaccharides. That is, regardless of its manufacturing method, particle size, shape, and degree of purification, it is desirable to use the upper limit concentration that allows for coding as a guideline.
本発明の油煙食品の製法は常法に従えばよい。The oil-smoked food of the present invention may be produced by conventional methods.
具体例としてドーナツの製造法は小麦粉またはドーサツ
ミックス扮、ベーキングパウダー等を混合したものに、
他の副材料を合わぜ混合撹はんする。For example, donuts are made by mixing flour, dosatsu mix, baking powder, etc.
Combine other auxiliary ingredients and stir.
更に、吸油量を減少さゼーるためｔこは生地中におから
を配合することが好ましい。Furthermore, in order to reduce oil absorption, it is preferable to incorporate okara into the dough.
成型後へヶまたは噴’ＩＩ等によりゲルをコーディング
し、油でフライする。After molding, the gel is coated using a hega or a blower, and then fried in oil.
本発明の油煙食品は、油り１済製品の他、半油煙品及び
未油煤品の形態で、常温の他、冷凍、冷蔵でも流通可能
である。The oil-smoked food of the present invention can be distributed in the form of oil-smoked products, semi-smoked products, and non-oil-smoked products, not only at room temperature but also frozen and refrigerated.
実施例 ｌ
コーチ−７ング用
コンニャクマンナン１．０％溶液
ブルラン２０％溶液
ケーキドーナツ （８）ケ
ーキドーナツミ・ンクス粉 １１０水または牛乳
３５粉原料を合わせ、水または牛
乳を加えて合わせた。Example 1 Konjac mannan 1.0% solution Bull run 20% solution cake donut for coaching 7 (8) Cake donut minx powder 110 water or milk 35 powder raw materials were combined and water or milk was added and combined.
生地を調整し、型で抜き、ゲル溶液を塗り、１７０〜１
８０度の油で揚げ包。Adjust the dough, cut it out, apply gel solution, 170~1
Fried bao in 80 degree oil.
対照として、マンナン、ブルラン溶液でのコーティング
を行なわずに油で揚げたドーナツを調整した。As a control, donuts fried in oil were prepared without coating with mannan and bull run solution.
得られた２種類のドーナツの吸油量を比較したところ、
本発明品は対照と比べて平均５０％の吸油率の減少がみ
られた。When comparing the oil absorption of the two types of donuts obtained,
The product of the present invention showed an average decrease in oil absorption of 50% compared to the control.
実施例 ２
かりん糖 （ｇ）小麦粉
２００
ベーキングパウダー ３
卯 ５０水
６０黒砂糖
２１１０
水 ６０粉原料を合
わせ、卵液、水を加えてこね、５−６■厚さにのばし、
長さ４ｃｍ幅５−６畦に切って実施例１のコーテイング
液を全体にスプレーした後、油で拷げた。Example 2 Karin sugar (g) Flour
200 baking powder 3 rabbit 50 water
60 brown sugar
2110 Water 60 Combine the flour ingredients, add egg wash and water, knead, and roll out to a thickness of 5-6cm.
It was cut into 4 cm long and 5-6 ridges wide, and the coating solution of Example 1 was sprayed all over, and then it was heated with oil.
次いで、煮溶かし煮つめた黒砂糖からめ製品とした。Next, it was boiled and melted to make a brown sugar-coated product.
実施例３
揚げあんパン （ｇ）強力粉
２８０
砂糖 ２７
食塩 ５
スキムミルク １２
バター ５０
卵 ２０水
３１０ドライイースト
４
イースＩ・以外の材料を自動パン焼き器にいれた。Example 3 Fried Anpan (g) Strong flour
280 Sugar 27 Salt 5 Skim milk 12 Butter 50 Egg 20 Water
310 dry yeast
4.Put the ingredients other than Ys I into the automatic bread maker.
途中イーストをいれ発酵終了まで行なった。生地をボー
ルに取り３０分体ませたた後生地を５０８ずつに分けあ
ん２５８を包み、実施例１の：、２−テ７ング液をへケ
で全体に塗布した後１８０度の油で揚げた。I added yeast midway through the fermentation process until the end of fermentation. Take the dough in a ball and let it stand for 30 minutes. Divide the dough into 508 pieces. Wrap each dough in 258 pieces. Apply the 7-inch solution from Example 1 with a spatula and fry in oil at 180 degrees. Ta.
〈発明の効果〉
以上の方法に従って製造された油煙食品は通常のものに
比へ吸油率として約１０〜９０％の減少がみられ、カロ
リーとしては５〜５０％の低下がみられた。<Effects of the Invention> The oil-smoked foods produced according to the above method showed a decrease in oil absorption of about 10 to 90% and a decrease in calories of 5 to 50% compared to ordinary foods.
このような低吸油、低カロリーの油煙食品は近年の健康
指向に応えるものといえる。It can be said that such low oil-absorbing, low-calorie oil smoke foods meet the recent health trends.
Claims (4)
を特徴とする油煤食品。(1) An oil and soot food characterized by coating a molded dough with a heat-insoluble gel.
ガム等の水溶性多糖類である請求項１記載の食品。(2) The food according to claim 1, wherein the heat-insoluble gel is a water-soluble polysaccharide such as mannan, bullulan, or xanthan gum.
載の食品。(3) The food according to claim 1, wherein the heat-insoluble gel is a protein such as egg fluid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1278483A JPH03143346A (en) | 1989-10-27 | 1989-10-27 | Oil fried food having low oil absorption and low calorie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1278483A JPH03143346A (en) | 1989-10-27 | 1989-10-27 | Oil fried food having low oil absorption and low calorie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03143346A true JPH03143346A (en) | 1991-06-18 |
Family
ID=17597960
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1278483A Pending JPH03143346A (en) | 1989-10-27 | 1989-10-27 | Oil fried food having low oil absorption and low calorie |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03143346A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007185164A (en) * | 2006-01-16 | 2007-07-26 | Nichirei Foods:Kk | Method for producing deep-fried food |
| JP2009291105A (en) * | 2008-06-04 | 2009-12-17 | Ehime Prefecture | Oil absorption-reduced bread crumb, and method for producing the same |
| JPWO2013042792A1 (en) * | 2011-09-23 | 2015-03-26 | 株式会社渡邉洋行 | Food modifier and oil-cooked food modified thereby |
-
1989
- 1989-10-27 JP JP1278483A patent/JPH03143346A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007185164A (en) * | 2006-01-16 | 2007-07-26 | Nichirei Foods:Kk | Method for producing deep-fried food |
| JP4691451B2 (en) * | 2006-01-16 | 2011-06-01 | 株式会社ニチレイフーズ | Fried chicken manufacturing method |
| JP2009291105A (en) * | 2008-06-04 | 2009-12-17 | Ehime Prefecture | Oil absorption-reduced bread crumb, and method for producing the same |
| JPWO2013042792A1 (en) * | 2011-09-23 | 2015-03-26 | 株式会社渡邉洋行 | Food modifier and oil-cooked food modified thereby |
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