JPH06141787A - Low oil absorbing oil-fried food - Google Patents

Low oil absorbing oil-fried food

Info

Publication number
JPH06141787A
JPH06141787A JP29554892A JP29554892A JPH06141787A JP H06141787 A JPH06141787 A JP H06141787A JP 29554892 A JP29554892 A JP 29554892A JP 29554892 A JP29554892 A JP 29554892A JP H06141787 A JPH06141787 A JP H06141787A
Authority
JP
Grant status
Application
Patent type
Prior art keywords
oil
fried
food
fried food
soy protein
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
Application number
JP29554892A
Other languages
Japanese (ja)
Inventor
Ryutaro Fukazawa
Hisao Miyagawa
Yuji Nakada
Kazuhisa Yokomizo
勇二 中田
久雄 宮川
和久 横溝
立太郎 深沢
Original Assignee
Ajinomoto Co Inc
Seiwa Kasei Kk
味の素株式会社
成和化成株式会社
Priority date (The priority date 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 date listed.)
Filing date
Publication date

Links

Abstract

PURPOSE: To obtain an oil-fried food with hardly any absorption of an oil and not only reduced in oil bleeding but also improved in texture, flavor, taste, etc.
CONSTITUTION: This oil-fried food is obtained by coating a formed dough with a soybean protein or mixing the soybean protein in the formed dough or a coating.
COPYRIGHT: (C)1994,JPO&Japio

Description

【発明の詳細な説明】 DETAILED DESCRIPTION OF THE INVENTION

【0001】 [0001]

【産業上の利用分野】本発明は、大豆蛋白質を成型生地にコーティング、または成型生地や衣に混合することによりフライしても吸油が少ない、油ちょう食品に関するものであり、ファーストフード業界、弁当惣菜業界、冷凍食品業界をはじめとする食品分野に広く利用される技術である。 BACKGROUND OF THE INVENTION This invention is less oil even if the fly by mixing the soy protein coating to the molding fabric or molded fabrics and clothing, relates to a fried food, fast food industry, box lunch prepared foods industry, which is widely used by technology in the food sector, including the frozen food industry.

【0002】 [0002]

【従来の技術】ドーナツ、フライドポテト、フライドチキン等のファーストフード、フライ、天ぷら等の弁当、 BACKGROUND OF THE INVENTION donuts, french fries, fast food such as fried chicken, fried, tempura, such as lunch,
惣菜及び冷凍食品、その他にも菓子、パン、スナックと油ちょうを必要とする食品は非常に多い。 Prepared foods and frozen foods, and other confectionery also, bread, food that requires a snack and frying is very large. これらのうちでドーナツ等の成型生地を用いる油ちょう食品は、小麦粉及び他の副材料を加えて生地を調製し、形を作り、油で揚げた物である。 Fried foods using shaped dough donut like among these are the dough prepared by adding flour and other side materials, making the shape, those fried. 又、冷凍食品等のフライ食品も生の素材や成型したものに、必要とあらばバッター液を付け、パン粉を付け、油で揚げた物である。 Also, to those fried foods such as frozen food also was raw materials and molding, with the batter if necessary, breaded, but fried in oil. しかし、上述のドーナツのフライ油の吸油率は最終製品の20〜30%と高く、揚げ方の技術が未熟な場合は、油の吸収が多くなり、油っぽくかつカロリーの高いドーナツになる。 However, oil absorption rate of donut frying oil described above is as high as 20-30% of the final product, if fried how technology is immature, increases the absorption of the oil becomes high oily and calorie donuts. 又、 or,
オーブントースター解凍タイプの冷凍食品においてもオーブントースターで解凍を行うと油じみが多く、又、弁当にいれる油ちょう食品においても冷めたときの油じみが多く、食感等に悪影響を及ぼす。 And extracting the contents of the archive in the oven toaster also in the frozen food in the oven toaster thawing type oil bleeding a lot, also, oil bleeding a lot, adversely affect the texture or the like at the time of cold even in fried foods are in the lunch box.

【0003】これらの油ちょう食品の吸油及びそれによる高カロリー化や油じみはヘルシー指向並びに食感の面で油ちょう食品製造上の課題となっている。 [0003] These oil absorption of fried foods and high-calorie and oil bleeding caused by it has become an issue on the Healthy-oriented and manufacturing fried food in terms of texture.

【0004】この油ちょう食品の吸油量を少なくする方法として、成型生地をマンナン、プルラン等の多糖類あるいは卵液等の熱不溶性ゲルでコーティングする方法が知られている(特開平3−143346号公報)。 [0004] As a method of reducing the oil absorption of fried foods, mannan molded dough, polysaccharide or a method of coating by the heat-insoluble gel of egg liquid such as pullulan is known (JP-A-3-143346 Publication).

【0005】また、動物筋肉中のアクトミオシン蛋白質を塩を用いて溶解したゲルを、油脂処理しようとする食品の表面に付着させるか、又は衣中に混合して付着させて食品の吸油率を減少させることを特徴とする油脂処理食品の吸油率減少方法も知られている(特開平3−2590 Further, the gel was dissolved actomyosin protein of animal muscle with salt, or adhered to the surface of the food to be fatting, or oil absorbency of the deposited with food mixed in garments oil absorbency method of reducing oil processing food and decreases are also known (JP-a-3-2590
46号公報)。 46 JP).

【0006】一方、大豆蛋白を用いて膜状食品をつくることにより、水分保持、柔軟性、保存性を付加する方法も知られている(特開平2−171156号公報)。 On the other hand, by making the film-like food using soybean protein, water retention, flexibility, a method of adding the storage stability it is also known (JP-A-2-171156).

【0007】 [0007]

【発明が解決しようとする課題】上記の方法により吸油量を減少させることができたが、吸油量の減少に加えて、食感、風味、味等を変えずあるいはさらに向上させる手段の開発が望まれている。 It was able to reduce the oil absorption by the method described above [0006] However, in addition to the decrease in oil absorption, texture, flavor, development of means to further or without changing the taste or the like improve It is desired.

【0008】そこで、本発明では、油の吸収が少なく、 [0008] Therefore, in the present invention, there is little absorption of oil,
油じみが少ないばかりでなく食感、風味、味等を改善した油ちょう食品を得ることを目的とする。 Texture not only oil bleeding is small, flavor, to get the fried food to improve the taste, such as for the purpose.

【0009】 [0009]

【課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、成型生地を揚げる前に粉末状やペースト状等の蛋白質、もしくは、蛋白質水溶液でコーティングすること、又は成型生地、衣中に蛋白質を混合することによりフライ時における油の吸収が減少すること各種蛋白質のなかで外観の形状、食感、 The present inventors SUMMARY OF THE INVENTION As a result of research to solve the problems as described above, protein powder or paste or the like prior to frying molding fabric, or coated with aqueous protein solution it, or molding fabric, appearance of the shape among the various proteins that absorption of the oil in the frying time is reduced by mixing the protein in clothing, texture,
風味、味の面で大豆蛋白が特に優れていることを見いだし本発明を完成させるに至った。 Flavor, which resulted in the completion of the present invention found that soy protein in terms of taste is particularly excellent.

【0010】即ち、本発明は油ちょう前に成型生地を大豆蛋白質を用いて処理することを特徴とする油ちょう食品に関するものである。 [0010] That is, the present invention relates to fried food, characterized in that the molded dough before frying treatment with soy protein.

【0011】本発明の対象とする油ちょう食品は、小麦粉等の粉体を主体とし、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。 [0011] fried foods to which the present invention is a powder of wheat flour as a main component, which includes all as long as using a dough comprising adding a sub-material needed. 又、 or,
冷凍食品等のフライ食品、つまり生の素材や成型したものに必要とあらば、バッター液を付け、パン粉を付けた油ちょう食品も含まれる。 Fried foods, such as frozen food, if necessary to those materials and molding of clogging students, with a batter, fried food with the bread crumbs are also included. 具体的には、ドーナツ、揚げパン、スナック、煎餅等や天ぷら、コロッケ、魚フライ、豚カツ、成型ポテト、フライドポテト等が挙げられる。 Specifically, donut, fried bread, snacks, rice crackers, etc. and tempura, croquettes, fried fish, pork cutlet, molded potatoes, French fries, and the like.

【0012】大豆蛋白質は水溶性で耐熱性ゲルを形成するものが使用される。 [0012] Soy protein to form a heat-resistant gel water soluble are used. この大豆蛋白質は脱脂大豆の粉末系、分離系、濃縮系、抽出系のいずれでもよいが、ゲル強度の大きくなるものがよく、ゲル強度が800〜1200kg The soy protein powder based defatted soybean, separation system, concentration system may be either extraction system, often made large gel strength, gel strength 800~1200kg
/cm 2になるものが特に好ましい。 / Cm 2 to become what is particularly preferred.

【0013】大豆蛋白質をコーティングする場合の溶液濃度は、コーティング可能な上限濃度が好ましい。 [0013] concentration of the solution when coating the soy protein, coatable upper concentration is preferred. この濃度は大豆蛋白質の種類及び成型生地によって異なるが、例えば粉末系の大豆蛋白質の場合には2〜10%程度が望ましい。 The concentration varies depending on the type and molding dough soy protein, for example, in the case of soy protein powder system it is desirably about 2-10%. 大豆蛋白を衣に添加する場合は、衣の5〜 If the addition of soy protein to clothing, 5 of clothing
20%程度が適当であり、成型生地に添加する場合には1 About 20% are suitable, when added to the molding fabric 1
〜20%程度が適当である。 About 20% is appropriate.

【0014】本発明の油ちょう食品の製法は常法に従えば良い。 [0014] The preparation of fried food of the present invention may in accordance with the conventional method. 具体例として、ドーナツの製造法は小麦粉またはドーナツミックス粉、ベーキングパウダー等を混合したものに、他の副材料を合わせ混合攪拌する。 As a specific example, donut preparation flour or donut flour mix, to a mixture of baking powder, etc., mixed with stirring combined with other secondary materials. 成型後ハケや噴霧またはどぶ付けによりゲルをコーティングさせ、油でフライする。 The gel was coated by molding after brush or spray or fluted, frying in oil. 本発明の油ちょう食品は、油ちょう済製品の他、半油ちょう品及び未油ちょう品の形態で、常温の他、冷凍、冷蔵でも流通可能である。 Fried food of the present invention, other frying already products, in the form of Han'abura butterfly products and Miabura butterfly products, normal temperature other, frozen, it is also possible circulated in refrigeration. また、 Also,
ドーナツミックス等、粉末の形態での流通ももちろん可能である。 Donut Mix like, distribution in powder form is also possible.

【0015】 [0015]

【実施例】 【Example】

〔低吸油化コロッケの製造法〕市販の未油ちょうの冷食コロッケを購入し、種々の蛋白処理を行った。 [Low oil absorption of croquettes production method] bought frozen foods croquettes commercial non fried, made various protein processing. 大豆蛋白質水溶液は、抽出系大豆蛋白の7%水溶液を用い、カゼイン卵白及び魚肉蛋白質の水溶液は全て7%のものをを用いた。 Soy protein aqueous solution, using a 7% aqueous solution of the extraction system soybean protein, an aqueous solution of casein albumen and fish protein using everything 7%. 大豆蛋白、カゼインの水溶液又は卵白に軽くくぐらせた後、水気を切って油ちょうした。 Soy protein, after preferably under lightly in an aqueous solution or egg white of casein, was frying off the moisture. 油ちょうに用いた油は大豆絞油で、予め180℃に加熱したフライヤーにて5分間の油ちょうを行った。 Oils used for frying in soybean refined oil, was fried for 5 minutes at fryer preheated to 180 ° C.. 油を切った後、凍結乾燥により、水分を定量し、ソックスレー法にて油分を定量した。 After turning off the oil, by freeze-drying, to quantify the moisture, to quantify the oil content in the Soxhlet method. 吸油量は油ちょうによる油分増加量とし、現行油ちょうでの吸油量を100としたときの相対値で表した。 Oil absorption and oil increased amount of frying was expressed by a relative value when the oil absorption of the current oil butterfly and 100. なお、結果は下記の表1に示す。 Incidentally, the results shown in Table 1 below. 又、上記に示した種々の蛋白処理を行ったコロッケの味覚評価の結果を下記の表2に示す。 Further, the results of a taste evaluation of croquettes conducted various protein processing shown above in Table 2 below.

【0016】 [0016]

【表1】 [Table 1]

【0017】 [0017]

【表2】 [Table 2]

【0018】 [0018]

【発明の効果】以上の方法に従って製造されたドーナツ、冷凍食品等の油ちょう品は通常のものに比べ吸油量として約30〜80%の油分減少がみられ、低吸油は近年の健康志向に応えるとともに、弁当用冷凍食品については冷めた際の油じみを抑える効果がある。 Produced according to the above method according to the present invention a donut, fried products such as frozen foods about 30% to 80% of the oil decreases as the oil absorption compared to the normal ones seen, the low oil absorption recent health-oriented along with the answer, there is an effect of suppressing the greasy at the time of cold for lunch for frozen food.

───────────────────────────────────────────────────── フロントページの続き (72)発明者 宮川 久雄 東京都中央区京橋一丁目15番1号 味の素 株式会社内 (72)発明者 深沢 立太郎 東京都板橋区小豆沢4−19−10 成和化成 株式会社内 ────────────────────────────────────────────────── ─── of the front page continued (72) inventor Hisao Miyagawa, Chuo-ku, Tokyo Kyobashi chome 15th No. 1 Ajinomoto within Co., Ltd. (72) inventor Ritsutaro Fukasawa Itabashi-ku, Tokyo Azusawa 4-19-10 Seiwa Kasei the Corporation

Claims (3)

    【特許請求の範囲】 [The claims]
  1. 【請求項1】 成型生地を大豆蛋白質でコーティングすることを特徴とする油ちょう食品 [Claim 1] fried foods made from molded dough, characterized in that it is coated with a soy protein
  2. 【請求項2】 大豆蛋白質を成型生地または衣に混合することを特徴とする油ちょう食品 2. A fried food, which comprises mixing a soy protein molding dough or batter
  3. 【請求項3】 大豆蛋白質のゲル強度が800〜1200kg/c 3. A gel strength of the soy protein 800~1200kg / c
    m 2である請求項1又は2記載の油ちょう食品 frying food according to claim 1 or 2 wherein the m 2
JP29554892A 1992-11-05 1992-11-05 Low oil absorbing oil-fried food Pending JPH06141787A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP29554892A JPH06141787A (en) 1992-11-05 1992-11-05 Low oil absorbing oil-fried food

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP29554892A JPH06141787A (en) 1992-11-05 1992-11-05 Low oil absorbing oil-fried food

Publications (1)

Publication Number Publication Date
JPH06141787A true true JPH06141787A (en) 1994-05-24

Family

ID=17822076

Family Applications (1)

Application Number Title Priority Date Filing Date
JP29554892A Pending JPH06141787A (en) 1992-11-05 1992-11-05 Low oil absorbing oil-fried food

Country Status (1)

Country Link
JP (1) JPH06141787A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002165552A (en) * 2000-11-30 2002-06-11 Miyoshi Oil & Fat Co Ltd Fried food modifier and fried food
US9222188B2 (en) 2002-03-05 2015-12-29 Enthone Inc. Defect reduction in electrodeposited copper for semiconductor applications
US9493884B2 (en) 2002-03-05 2016-11-15 Enthone Inc. Copper electrodeposition in microelectronics

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2002165552A (en) * 2000-11-30 2002-06-11 Miyoshi Oil & Fat Co Ltd Fried food modifier and fried food
JP4610074B2 (en) * 2000-11-30 2011-01-12 ミヨシ油脂株式会社 Non-expansion fried foods modifiers and non-expansion fried foods
US9222188B2 (en) 2002-03-05 2015-12-29 Enthone Inc. Defect reduction in electrodeposited copper for semiconductor applications
US9493884B2 (en) 2002-03-05 2016-11-15 Enthone Inc. Copper electrodeposition in microelectronics

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