JPS6258960A - Additive for frying food raw material - Google Patents

Abstract

PURPOSE:To provide an additive for a frying food raw material, composed of a lipoprotein whichis a bonded product of egg or soya lecithin and egg or soya protein, useful as a substitute for egg or yolk and easily giving TEMPURA or fry having excellent palatability and free from cholesterol. CONSTITUTION:TEMPURA or a fry is fried by using a lipoprotein produced by bonding egg or soya lecithin with egg or soya protein as a substitute for egg or yolk.

Description

[Detailed Description of the Invention] (a) Industrial Application Field This invention relates to an egg and egg yolk substitute that can produce tempura and fried foods with good texture without requiring any skill when frying tempura and fried foods. .

(B) Conventional technology Conventionally, when frying tempura, using only flour and water would result in a sticky and sticky frying process, so eggs or egg yolks were made into water and flour was added to this to make a coating liquid. . Since eggs are used in units of one, there is a lot of wasted coating liquid, and it is not possible to fry eggs anywhere other than where the eggs are stored. Father, cholesterol in egg yolks contributes to excess cholesterol nutritionally.

(c) Problems to be Solved by the Invention This invention provides a tempura coating liquid for frying tempura that can be easily fried without using eggs or egg yolks and has a good texture, as well as a tempura coating liquid for frying tempura that can be easily fried without using eggs or egg yolks. The aim is to obtain a substitute that does not require extensive egg processing.

2) Means for solving the problem This invention fractionates egg components into structural components, including loose bonds, and uses these fractions for processing for tempura and frying to find the most effective structural component. We discovered that it is a complex of egg yolk lecithin and egg yolk protein (lipoprotein), and we also developed a lipoprotein with soybean lecithin, soybean protein, and egg albumin that is industrially easy to obtain and has storage stability as a substitute for egg yolk lecithin and egg yolk protein. I discovered that it has the same effect.

(b) Action When lipoprotein is dissolved in water and flour is added, its loose gelling ability brings the water-dispersed flour together and the temperature rises to 160-180°C.
When treated in oil, its lipophilic and hydrophilic properties produce good fluffiness and film thickness of the flour, giving it a favorable texture.

(f) Example 1: Egg lecithin/soybean protein lipoprotein 3 grams of egg lecithin and 10 grams of soybean protein are mixed well in a mortar. This was transferred to a plastic tube containing 200ml of water and subjected to ultrasonication. The treatment solution is dried in a spray dryer and turned into a powder, which is then transferred to an airtight container and stored.

When frying tempura, add 6 grams of each item to 100% water, add the same amount of flour as the water, and stir to make a batter. The tempura is then fried using a conventional method to obtain tempura with excellent texture. or.

Add 60 grams of this product to 60 grams of water and 60 grams of flour, then soak the pork for tonka in the liquid, pull it out, coat it with breadcrumbs, and fry it to make tonka.

2. Mix 2.5 grams of egg lecithin, egg albumen, lipoprotein, and 10 grams of miso in a mortar. Add 200 ml of water to this, perform rough dispersion using a mixer, and then perform ultrasonication to obtain a lipoprotein solution. The powder obtained by freeze-drying Hondo can be transferred to an airtight container and stored in the refrigerator for a long period of time.

Add 6 grams of this product to 100 ml of water, and add the same amount of flour as the water to obtain a tempura batter.

3. Large amount of soy lecithin and soy protein lipoprotein! EL
V'/f7315''Large011Quality10'': Place in a mortar and mix well. Mix this with warm water (40-60℃)
Transfer to a container containing 200-ml and uniformly disperse using a homomixer. It is then dried in a spray dryer and stored in a sealed container as a powder.

Add 6 grams of this product to 100ml of water and make an equal volume of water.
Add the flour from □ and stir to obtain the tempura coating liquid.

Stir 8g of this product, 80ml of water, and 60ml of flour.

Soak raw horse mackerel in this, then add breadcrumbs and fry using the usual method to obtain fried fish with excellent taste.

(g) Effects of the Invention This invention eliminates the need to use VcfJF1 when frying the tempura and fries described above, and uses lipoprotein with good storage properties, thereby reducing f1. I9J! To.

In addition, it is possible to obtain tempura and fried foods that do not contain cholesterol and have a good texture.

Claims (1)

[Claims] A novel additive for fried foods, characterized in that lipoprotein, which is a combination of egg or soybean lecithin and egg or soybean protein, is used as a substitute for eggs or egg yolks when frying tempura and fries.