JPH05328914A - Fried food having low oil-absorption and composition therefor - Google Patents

Abstract

PURPOSE:To provide the subject composition containing a specific emulsifier and protease, etc., having low oil-absorption and excellent palatability, taste and flavor and useful for doughnut, etc. CONSTITUTION:The objective composition contains an emulsifier such as glycerol fatty acid ester at least partly having a liquid-crystal state or alpha-crystal gel state and one or more components selected from a protease (in an amount of preferably 5-2,500 unit in terms of protease activity based on 1kg of the wheat flour or starch in the frying dough), an amylase such as alpha-amylase (in an amount of preferably 5-2,500 unit in terms of amylase activity based on 1kg of wheat flour or starch) and a water-retaining agent such as corn starch.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a fried food product having a low oil absorption amount and a composition for the fried food product. More specifically, starch and wheat flour having a low oil absorption amount, no oiliness and a good texture are used. The present invention relates to a fried food containing a dough and a broth, and a composition used for producing the fried food.

[0002]

2. Description of the Related Art In fried foods such as fried foods and tempura, the reduction of oil absorption has been a serious problem because of the saving of fried oil and the reduction of oiliness of fried food. However, because the oil absorption mechanism is very complicated and the behavior greatly differs depending on the type of fried food,
A method for reducing oil absorption after frying by using bread crumbs that have been pressed up to now (JP-A-62-12016)
0), a method of reducing the oil absorption rate by frying the donuts after primary baking (Japanese Patent Laid-Open No. 60-196138) and the like have only been studied, and it is sufficient from both the frying surface and the frying itself. Has not been examined,
Therefore, although some improvements have been made, the current situation is that they have not been fully resolved.

[0003]

SUMMARY OF THE INVENTION The present invention solves the above problems and provides a fried food having a small oil absorption, no oiliness, and a good texture, and a composition used therefor.

[0004]

SUMMARY OF THE INVENTION In view of such circumstances, the inventors of the present invention have conducted diligent research to overcome these problems, and as a result, dough or fries for frying are also in the batter (for bread crumbs in the case of frying). The problem of reduction of oil absorption of fried foods is solved by adding an appropriate amount of an emulsifier in the liquid crystal state or α crystalline state that easily acts on gluten and starch to the bread dough). It was found that these problems can be dramatically solved by using a water-retaining agent and a water-retaining agent, and the present invention has been completed.

The liquid crystal state of the emulsifier is a neat or gel-like emulsifier having a hexagonal structure, a cubic structure, a lamella structure or an inverse hexagonal structure dispersed in an aqueous solution. The α-crystal gel state is a form of a gelled emulsifier in the α-crystal state by draining water.

That is, the first aspect of the present invention is a fried food product having a small oil absorption amount, which is obtained by adding an emulsifier at least a part of which is in a liquid crystal state or an α crystal gel state,

A second aspect of the present invention is a fried food which is obtained by adding at least a part of an emulsifier in a liquid crystal state or an α crystal gel state and one or more kinds selected from proteases, amylases and water retention agents. ,

A third aspect of the present invention is that at least a part of the emulsifier and the proteases in the liquid crystal state or the α crystal gel state,
The composition of the present invention is a fried food composition containing one or more selected from amylase and a water retention agent.

The present invention will be described in detail below. In the present invention, fried foods include doughnuts, various fried breads such as curry bread, fried shrimps, various fried foods such as croquette, vegetables, meat, various tempuras such as fish, and the like, starches, dough using flour. All fried foods using bread crumbs, etc. are included.

Examples of the emulsifier in the present invention include glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, stearyl organic acid ester and salts thereof. As the fatty acid in the emulsifier, one or two or more kinds of saturated or unsaturated fatty acids having 8 to 24 carbon atoms are mixed and used.

As the glycerin fatty acid ester,
Examples thereof include glycerin fatty acid monoester (commonly known as monoglyceride) and glycerin organic acid fatty acid monoester. As the organic acid residue in the glycerin organic acid fatty acid monoester, for example, acetic acid, propionic acid, a fatty acid monocarboxylic acid composed of a lower fatty acid such as butyric acid, oxalic acid, an aliphatic saturated dicarboxylic acid such as succinic acid, Examples thereof include aliphatic unsaturated dicarboxylic acids such as maleic acid and fumaric acid, lactic acid, malic acid, tartaric acid, diacetyl tartaric acid, citric acid and like oxy acids, and glycine, aspartic acid and like amino acids.

The sorbitan fatty acid ester is an ester of sorbitan and a fatty acid, and is usually an ester in which one molecule of sorbitan is bound with 1 to 3 fatty acids.

Examples of the above-mentioned polyglycerin fatty acid ester include polyglycerin fatty acid monoester to polyglycerin fatty acid pentaester having 1 to 5 fatty acids, or polyglycerin condensed ricinoleic acid ester.

The polyglycerin condensed ricinoleic acid ester is an ester of polyglycerin and condensed ricinoleic acid, and is usually a monoglyceride of polyglycerin having a degree of polymerization of glycerin 2 to 3 and condensed ricinoleic acid having a degree of condensation of 3 to 5 of ricinoleic acid. Alternatively, a mixture of diesters is used.

The above-mentioned sucrose fatty acid ester is a sucrose ester formed by reacting a hydroxyl group in sucrose with a carboxyl group of fatty acid, and the number of fatty acids which react with sucrose is 1 to 8 from the number of hydroxyl groups of sucrose.

The above-mentioned propylene glycol fatty acid ester is an ester of propylene glycol and a fatty acid, and is usually an ester of one hydroxyl group of propylene glycol.

Examples of stearyl organic acid esters and salts thereof include stearyl lactic acid, sodium stearyl lactate, calcium stearyl lactate, and sodium stearyl fumarate.

The emulsifiers may be used alone or in admixture of two or more, and among these emulsifiers, those particularly effective in reducing the oil absorption of fried foods are glycerin fatty acid monoester, glycerin organic acid fatty acid monoester, They are sorbitan fatty acid ester, stearyl organic acid ester, and salts thereof.

The emulsifier may be added in the form of liquid, powder, etc. as it is, but starch in the dough,
In order to sufficiently act on the protein, it is effective that the water-soluble emulsifier is mixed in the form of an aqueous solution in a sufficiently dissolved state. For the HLB of 7 or less, the emulsifier which is difficult to dissolve in water is Dispersed in water, liquid crystal or α
It is important to add the one that forms a crystalline gel in this form. For example, glycerin fatty acid monoester that easily forms liquid crystals, glycerin organic acid fatty acid ester,
Sorbitan fatty acid ester, polyglycerin fatty acid ester, stearyl organic acid ester and their salts can be added in this form to obtain a sufficient effect with little change in the flavor and texture of fried foods by adding a small amount. . The amount of the emulsifier forming the liquid crystal is preferably 0.1 to 10%, more preferably 0.2 to 2% with respect to the flour, and if it is out of this range, the effect will be insufficient, or the fried food Problems such as poor flavor occur. The ratio of liquid crystal in the above emulsifier is 10
% Or more, preferably 30% or more,
If it is less than this, a sufficient effect cannot be obtained.

The reason why the emulsifier in the liquid crystal or α-crystal gel state is particularly effective in lowering the oil absorption of fried foods is unknown, but the emulsifiers in the above forms have good dispersibility in the dough and therefore dough. It is presumed that this is due to the fact that the starch contained therein sufficiently acts from the stage of the dough to suppress the swelling and gelatinization of the starch. The liquid crystal and α-crystal gel are stabilized by an organic acid for neutralizing free fatty acids contained in polyalcohols such as sorbitol, glycerin, propylene glycol, saccharides and emulsifiers which are generally called. Salt etc. is effective.

The proteases in the present invention include
For example, any of various commercially available protease agents can be used. For example, Amano Pharmaceutical's Protease A “Amano”, Protease M “Amano”, Protease P “Amano”, Protease N “Amano”, Papain W-40. , Sumiteam AP, Sumiteam MP, and Sumiteam LP manufactured by Shin Nippon Chemical Co., Ltd., and these may be used alone or in combination of two or more. The name of the enzyme is
Both are trade names. The amount of protease added is preferably in the range of 5 to 2,500 units per 1 kg of starch or wheat flour, which has a protease activity of pH 5.5 measured by a commonly used protease activity measuring method described later.

Similarly, for the amylase of the present invention, any commercially available amylase agent can be used. Examples of α-amylase include Amylase AD “Amano”, Amylase AK “Amano” manufactured by Amano Pharmaceutical Co., Ltd., Denaseteam SA-7, Nagase Seikagaku Corporation,
Sumiteam S from Shin Nippon Chemical Industry Co., Ltd., Daviase Co., Ltd. from Daikin Industries, Ltd., β-amylase, Biozyme A from Amano Pharmaceutical Co., Ltd., β-amylase "Amano", Sumiteam L from Shin Nippon Chemical Co., Ltd., isoamylase Examples of the glucoamylase include Amano Pharmaceutical Co., Ltd.'s isoamylase “Amano” and pullulanase “Amano”.
Examples include Gluczyme AF, Sumiteam AN, Sumiteam AL, and Sumiteam SG from Shin Nippon Chemical Industry Co., Ltd. These may be used alone or in combination of two or more. The names of the above enzymes are trade names. The amylase is preferably used in such a range that the amylase activity at pH 5.5 measured by the activity measuring method described below is 5 to 2,500 units per 1 kg of starch or wheat flour. Both the protease and the amylase are insufficient in the effect in a smaller amount than the above, and when the amount exceeds the above range, on the contrary, the dough becomes sticky, which adversely affects the dough preparation. Below, the protease activity measuring method and the amylase activity measuring method are shown.

"Protease activity measuring method (folin method)" (1) Reaction reagent A solution: 0.4M TCA solution B solution: 0.4M Na ₂ CO ₃ solution C solution: Folin reagent (2) Enzyme activity measuring method Enzyme solution 1.0 ml (30 ℃, 10 min pre-incubation) ↓ Substrate 1.0 ml (30 ℃, 10 min pre-incubation) 30 ℃, 10 min Reaction ↓ Add TCA solution 2.0 ml (end of reaction) 30 ℃, 25 min Leave ↓ Filtered with filter paper (No. 6) 1.0 ml Preparative Na ₂ CO ₃ solution 5.0 ml ↓ Folin reagent 1.0 ml 30 ℃, 20 min Leave ↓ OD 660 nm measurement Note 1) Modified hemoglobin as substrate used. Note 2) Buffer solution N / 10 acetate buffer (used for substrate and enzyme dissolution) Note 3) Enzyme titer was calculated by the following formula using free tyrosine amount calculated from tyrosine standard curve. Enzyme titer (μ / g) = tyrosine amount in 1 ml (μg) × 4 × enzyme dilution ratio × 1 / reaction enzyme liquid amount (ml) × reaction time (min
)

[Method for measuring amylase activity] (1) Substrate and reagent Substrate: 2 wt% soluble starch solution or 2 wt% amylopectin solution Buffer solution: N / 10 acetate buffer solution A: 0.24 M CuSO ₄ .5H ₂ O B Liquid: Mixture of 1.22 M Rochelle salt and 2.575 M NaOH C liquid: 30 wt% KI aqueous solution D liquid: 25 wt% H ₂ SO ₄ aqueous solution Titrant: N / 20 sodium thiosulfate liquid

[0025]

(3) Calculation of amylase titer (BL-AV) × 1.6 × F = produced glucose (mg) produced glucose (mg) × dilution ratio × 1/10 = titer (μ /
g) Note 1) BL: Blinded N / 20 sodium thiosulfate titrated value (after addition of solution B, enzyme solution added) AV: Specimen N / 20 sodium thiosulfate titrated value F: N / 20 thiosulfate Sodium factor Note 2) α-amylase, β-amylase, and glucoamylase were measured using soluble starch solution as a substrate by the amylase activity measurement method. Isoamylase is measured using amylopectin solution as a substrate.

The water retention agent in the present invention may be any one having a property of easily retaining water, for example, natural starch such as corn starch, cane starch, potato starch, tapioca starch, rice starch; acid-modified starch. , Modified starch such as enzyme-modified starch, oxidized starch, dialdehyde starch, cross-linked starch and esterified starch; maltodextrin, cyclodextrin, reduced maltose, cyclodextrin, various dextrins such as starch syrup, oligosaccharides; wisteria, agar, sodium alginate , Seaweed-related substances such as carrageenan; gum arabic, tracant gum, trolloaloi, konjac, locust bean gum, guar gum, xanthan gum, various pectins, tamarind gum, karaya gum, almond gum, gati gum, mosquito Viscous substances such as doran; Cellulose-related substances such as viscose, methyl cellulose, ethyl cellulose, carboxymethyl cellulose, hydroxyethyl cellulose; glue, casein, gelatin, egg white, proteins such as plasma protein, gluten, soy protein, polyvinyl alcohol, polyethylene glycol, polypropylene Glycol, polyacrylamide,
Polyacrylic acid, polyvinylpyrrolidone, water-soluble alkyd, polyvinyl ether, polymaleic acid copolymer,
Examples thereof include synthetic polymers such as polyethyleneimine, and other lignin, chitin, polyurode, galactomannan, glucomannan, inulin and the like, and these may be used alone or in combination of two or more kinds. Among the above substances, those particularly effective in reducing the oil absorption of fried foods are crosslinked starch, reduced maltose, guar gum, xanthan gum, curdlan and the like.

The fats and oils in the present invention are appropriately selected according to the purpose from edible animal and vegetable fats and oils, hydrogenated oils thereof, transesterified oils, fractionated oils and the like, and one kind or a combination of two or more kinds is used. To be

The additives described above are well mixed after addition. It may be added at any time as long as it is before frying, and when the middle seed method is used, it may be either middle seed addition or main kneading addition.

The composition of the present invention may be in any form as long as it contains at least a part of an emulsifier in a liquid crystal state or an α crystal gel state and one or more kinds selected from proteases, amylases and water retention agents. Well, there is no particular limitation.

As a method for preparing the composition, for example, water, a water retention agent, a polyhydric alcohol, and a saccharide are added, and a water-soluble emulsifier is added while stirring at 60 ° C. or higher. Next, glycerin fatty acid monoester, glycerin organic acid fatty acid ester, sorbitan fatty acid ester, stearyl lactic acid and its salt, propylene glycol fatty acid ester, polyglycerin fatty acid ester of HLB 7 or less, etc., which are emulsifiers for forming liquid crystals, are added and sufficiently stabilized. Forming a liquid crystal (hereinafter, abbreviated as an emulsifier aqueous phase). As for the water-soluble emulsifier, those that dissolve at room temperature may be added after cooling the emulsifier aqueous phase in which liquid crystal is formed. Next, a liquid crystal and a lipophilic emulsifier that does not form an α-crystal gel are added and dissolved, and fats and oils kept at 60 ° C. or higher are gradually added to prepare a mixed emulsion. Generally, the amount of fat or oil added is preferably 3 to 100 parts with respect to the emulsifier aqueous phase.

The water-retaining agent may be added to either the water phase or the oil and fat, but it may be added to the water-retaining agent which is more easily dispersed or dissolved depending on the type of the water-retaining agent. Further, the enzyme is added to the cooled aqueous phase of the emulsifier as a powder, added to the cooled oil and fat after dispersion, added to the composition after being dissolved in powder or liquid sugar, sorbitol, etc. And the like, and there is no particular limitation. However, when a water retaining agent that is decomposed by an enzyme is used, it is better to add the water retaining agent and the enzyme to separate phases (aqueous phase, oil and fat). It is preferable to add the enzyme so that the protease activity and the amylase activity in the composition are 100 to 50,000 units, respectively.

Emulsifier The mixing ratio of the emulsifier, the water retention agent, the polyhydric alcohol, the sugar and the water to be added to the aqueous phase is not particularly limited, but preferable examples include glycerin organic acid fatty acid ester and polyglycerin. Fatty acid ester,
Sucrose fatty acid ester, stearyl lactic acid and their salts,
1 of glycerin fatty acid monoester, sorbitan fatty acid ester, propylene glycol fatty acid ester
10 to 70 parts of one or more kinds, 0.1 to 50 parts of one or more kinds of water retention agents such as proteins and polysaccharides, polyhydric alcohols such as sorbitol, glycerin and propylene glycol, liquid sugar, glucose Among these, one or two or more kinds of sugars such as 0 to 60 parts and water to 0 to 40 parts are mixed.

[0034]

EXAMPLES The present invention will be described below based on Examples and Comparative Examples, but the present invention is not limited thereto. In addition, all of the formulations in Examples and Comparative Examples are parts by weight.

Examples 1 to 8 and Comparative Examples 1 to 5 In the case where the emulsifier in the liquid crystal state is used alone, the emulsifier in the liquid crystal state is combined with one or more kinds of proteases, amylases and water retention agents, and in the powder state. In order to compare the case of adding the emulsifier and other additives alone and the case of no addition, donuts were prepared by the middle seed method with the donut formulation shown in Tables 1 and 2, and the oil absorption, oiliness , Texture, etc. were evaluated. The results are shown in Tables 1 and 2. In addition, in the following table, evaluation was performed by five panelists.

[Doughnut Manufacturing Process] Medium-type mixing: low speed 2.5 minutes, high speed 1 minute (forging temperature 2
7 ℃) Fermentation: 30 ℃, 1.5 hours Main kneading mixing: Put all raw materials except fats and oils into a mixer,
Low speed for 1 minute, medium speed for 2 minutes, high speed for 3 minutes, and further mixing with oil and fat for 1 minute for low speed, 2 minutes for medium speed, and 2 minutes for high speed.
7.5 ° C). Floor time: 30 ° C, 10 minutes Division: 40g, rounded eyes Bench time: 30 ° C, 15 minutes Molding: Sheeting the dough to 0.7 cm and removing the central part with a 2.5 cm circular mold into a donut shape Molding proof: temperature 32 ° C, humidity 80%, 40 minutes Fry: fried oil at 185 ° C, surface 3 minutes, back 2 minutes. The frying oil is "Vignette 2" manufactured by Kanegafuchi Chemical Industry Co., Ltd.
0 (trade name) "is used.

Note) 1) Emulsifier is glycerin monostearate ["Sunsoft No. 8000 (trade name)" manufactured by Taiyo Kagaku]
The liquid crystal of the emulsifier was prepared by gradually adding the emulsifier powder to the same amount of water at about 65 ° C. as the emulsifier. 2) Protease A "Amano (trade name)" manufactured by Amano Pharmaceutical was used as the protease. 3) As the amylase, "α-amylase Denazyme SA-7 (trade name)" manufactured by Nagase Seikagaku Corporation was used. 4) As a water retention agent, "Paindex # 100 (trade name)" manufactured by Matsutani Chemical was used. 5) Oil absorption is the oil content per 100 g of fried food, and the oil content was measured by Soxhlet extraction with petroleum ether for 8 hours.

[0038]

[Table 1]

[0039]

[Table 2]

From the results shown in Tables 1 and 2, the oil absorption of the donuts in Examples 1 to 8 was considerably smaller than those in Comparative Examples 1 to 5,
It can be seen that it is less greasy and has a good texture. In particular, in Example 8 in which the emulsifier in the liquid crystal state, the protease, the amylase, and the water retention agent were all added, the oil absorption amount, oiliness, and texture were all good.

Examples 9 to 16 and Comparative Examples 6 to 10 Bread crumbs were prepared by the straight method with the bread crumb composition shown in Tables 3 and 4, and raw bread crumbs were prepared therefrom.
Using it, shrimp fry was produced, and the oil absorption of the roller portion, the oiliness of the shrimp fry itself, and the texture were evaluated. The results are shown in Tables 3 and 4.

[Bread crumbs manufacturing process] Mixing: All raw materials other than fats and oils are put into a mixer, and mixed for 2 minutes at low speed and 4 minutes at high speed, and further added oil and fat for 2 minutes at low speed and 4 minutes at high speed (kneading temperature 28 ° C.). Fermentation: 30 ° C, 1 hour division, round: 400g each by hand, rounded bench time: 30 ° C, 15 minutes Molding: Molding with mold Proofer: temperature 38 ° C, humidity 80%, 55 minutes Firing: 180 ° C, 35 minutes After cooling for one day after baking, bread was crushed with a household mixer to produce raw bread crumbs, and then dried to adjust the water content to 33%. [Shrimp frying process] 100 g of wheat flour and 100 whole eggs
g and 50 g of water were added and mixed well to prepare a frying batter. To this, peeled shrimps (Kuruma prawns) were attached, leaving a tail, and then the above-mentioned raw bread crumbs were also attached. Then, it was fried for 3 minutes in 180 ° C frying oil.
As the frying oil, commercially available salad oil of Nisshin Oil was used.
In addition, the evaluation of the fried shrimp was performed with the fried shrimp without changing the oiliness and texture, and the oil absorption was evaluated in the same manner as in the case of the donut, after removing only the part after frying.

[0043]

[Table 3]

[0044]

[Table 4]

From the results of Tables 3 and 4, the same results as in the case of donuts were obtained as a whole. In Examples 9 to 16, the oil absorption amount of the shrimp fry roller was small compared to Comparative Examples 6 to 10, It can be seen that the fried shrimp itself has little oiliness and the texture is crisp and good. Particularly, in Example 16 in which the emulsifier in the liquid crystal state, the protease, the amylase, and the water retention agent were all added, all points were good.

Examples 17 to 24 and Comparative Examples 11 to 15 Sweet potato tempura was produced by mixing the tempura rollers shown in Tables 5 and 6, and the oiliness of the sweet potato tempura itself,
Regarding the texture, the evaluation of the oil absorption amount of the portion was performed in the same manner as in the case of fried shrimp. The results are shown in Tables 5 and 6.

[Production process of sweet potato tempura] Wheat flour, whole eggs, water, and additives are well mixed in a bowl to prepare a roller. The sweet potatoes that were sliced into pieces were put in this, the surface was sufficiently covered with a roller, and the fried sweet potato tempura was produced for 4 minutes in the frying oil (salad oil) heated to 170 ° C.

[0048]

[Table 5]

[0049]

[Table 6]

From the results shown in Tables 5 and 6, since the tempura was used, the texture of the fried shrimp was generally less than that of the fried shrimp. It was not greasy and had a refreshing texture. Among the examples, the example 24 in which the emulsifier in the liquid crystal state, the protease, the amylase, and the water retention agent were all added was the best.

Examples 25 to 36 Compositions having the formulations shown in Table 7 were prepared. That is, xanthan gum, guar gum, water, liquid sugar and sorbitol in the same table were added and mixed well. Next, in the case of a composition in which sucrose monostearate and decaglycerin monostearate were added, these were added and stirred while maintaining the temperature at around 65 ° C. to disperse and dissolve. Next, a liquid crystal-forming emulsifier, succinic acid monoglyceride (stearate), glycerin monostearate, and propylene glycol monostearate were gradually added to form a liquid crystal (in the case of adding oils and fats, it was sufficiently dissolved in oils and fats). Later added). afterwards,
It was cooled to around 30 ° C. Next, a sorbitol solution in which the enzyme was dispersed was added and mixed to prepare a composition.

[0052]

[Table 7]

Use Examples 1 to 12 Using the above compositions, donuts having the formulations shown in Table 8 were produced and evaluated in the same manner. From the results shown in Table 8, even if the additives were added all at once as a composition, the effect of the present invention was sufficiently exhibited, the oil absorption amount was small, and a donut having good oiliness and texture was formed. Further, the results when the compositions of Examples 29 and 30 were added were particularly good, the oil absorption was very small, and the oiliness and texture were also good.

[0054]

[Table 8]

[0055]

As described above, according to the present invention, a donut,
For fried foods such as fried shrimp and sweet potato tempura, fried foods with a low oil absorption (in the case of fried foods and tempura, the roller part) can be provided, and this fried food has little oiliness, has a refreshing texture, and is a conventional fried food. Very good compared to. Further, a composition containing the additive of the present invention also exhibits the same effect, and reduction of oil absorption, improvement of flavor and texture can be achieved only by adding this composition. in this way,
The technique of the present invention contributes not only to saving frying oil, improving the flavor and texture of fried foods, but also to the rationalization of industrial production of fried foods.

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[Procedure amendment]

[Submission date] July 29, 1992

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] 0025

[Correction method] Change

[Correction content]

[0025]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0036

[Correction method] Change

[Correction content]

[Doughnut Manufacturing Process] Medium-type mixing: low speed 2.5 minutes, high speed 1 minute (forging temperature 2
7 ℃) Fermentation: 30 ℃, 1.5 hours Main kneading mixing: Put all raw materials except fats and oils into a mixer,
Low speed for 1 minute, medium speed for 2 minutes, high speed for 2 minutes, and further mixing with oil and fat, low speed for 1 minute, medium speed for 2 minutes, high speed for 2 minutes.
7.5 ° C). Floor time: 30 ° C, 10 minutes Divided into 40 g, round eyes Bench time: 30 ° C, 15 minutes Molding: Sheeting the fabric to 0.7 cm and removing the central part with a 2.5 cm circular mold into a donut shape. Molding proof: temperature 32 ° C, humidity 80%, 40 minutes Fry: fried oil at 185 ° C, surface 3 minutes, back 2 minutes. The frying oil is "Vignette 2" manufactured by Kanegafuchi Chemical Industry Co., Ltd.
0 (trade name) "is used.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kiyotaka Kobayashi 6491 Mizuko, Fujimi-shi, Saitama Parkside 101

Claims (5)

[Claims] 1. A fried food product having a small oil absorption amount, which is obtained by adding an emulsifier at least a part of which is in a liquid crystal state or an α crystal gel state. 2. The fried food according to claim 1, further comprising one or more selected from proteases, amylases and water retention agents. 3. The amount of protease added is 1 kg of flour or starch in the fried dough or the fried dough.
The fried food according to claim 2, which has a protease activity of 5 to 2500 units. 4. Amylases are α-amylase and β-amylase
It is composed of one or more selected from amylase, isoamylase, and glucoamylase, and its content is 5 to 2500 units of amylase activity for 1 kg of flour or starch in the fried dough or the fried dough. The fried food according to claim 2, which is in the range. 5. An emulsifier and a protease, an amylase, at least a part of which is in a liquid crystal state or an α crystal gel state,
A composition for fried foods containing one or more selected from water retention agents.