JP3065183B2 - Manufacturing method of fried food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing processed french fried food, and more particularly to transglutaminase (hereinafter referred to as T
Abbreviated as G. ) To make it flexible and detailed,
In addition, low calorie with reduced oil absorption after frying
And a method for producing processed foods such as donuts.

[0002]

2. Description of the Related Art Donuts are generally required to have a soft, supple and fine texture and properties. Further, since oil is fried using oil, a low calorie oil having a reduced oil absorption rate, a non-sticky texture, and a soft texture are required. Therefore, conventionally, the selection of raw wheat flour, the blending of flour, the type and blending amount of auxiliary ingredients,
The aging method, time, type and composition of oil have been devised, but there are very few reports on methods for reducing the oil absorption. A report on a method of producing a donut with a low oil absorption rate by injecting a donut dough into a concave portion formed on a metal plate or a heat-resistant material plate and frying after primary baking ( Although this method is disclosed in Japanese Patent Application Laid-Open No. 60-196138), this method is complicated in terms of facilities and steps, is low in economic efficiency, and is not sufficient as an industrial method in terms of cost. In addition, the texture was not sufficient with a greasy texture.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a low-calorie oil having a reduced oil absorption rate, a low texture, a non-greasy texture and a soft texture. It is an object of the present invention to provide a method for producing processed oil fried food.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have been able to solve the above-mentioned problems by using TG, thereby completing the present invention. That is, the present invention provides a method for producing a processed oil fried food, which comprises mixing and kneading 0.01 to 50 units of TG per 1 g of protein with kneaded powder as a main raw material, and ripening it after aging.

TG is an enzyme that catalyzes an acyl transfer reaction between a γ-carboxamide group of a glutamine residue in a protein or a peptide chain and a primary amine. When the primary amine is a lysine residue of a protein, ε- (γ-Gl
u) has the effect of forming a -Lys cross-linking bond. That is, due to the synergistic effect of network formation by wheat gluten and the like, and cross-linking of proteins by TG, the oil absorption rate due to the frying was reduced, and both the physical properties and texture were soft and supple. Thus, the company succeeded in producing a low-calorie processed food for frying. The present invention will be described in detail below.

The flour used in the present invention is not particularly limited. For example, flour, flour (strong,
Any of medium flour and light flour can be used), rye, barley flour, corn flour, soy flour and the like. One type of flour selected from these raw materials or two or more types of flour may be used as the main raw material. In particular, it is preferable to use flour as a main raw material in these flours. Also sugar,
Eggs, egg whites, creams, butter, margarine, milk, milk protein, milk whey protein, plasma protein, baking soda, seasonings, salt, spices, etc. may be added as needed.
Further, baker's yeast and the like may be added as necessary.

The TG used in the present invention is not particularly limited as long as it has TG activity. For example, TG derived from a microorganism belonging to the genus Streptoverticillium (see Japanese Patent Application Laid-Open No. 1-27471), In addition, those derived from guinea pig liver (see Japanese Patent Publication No. 1-50382), those derived from fish (for example, Nobuo Seki et al., “Abstracts of Abstracts of the Meeting of the Fisheries Society of Japan 1988”, p. Conference Abstracts ", p. 219), and those prepared by genetic engineering (Japanese Patent Laid-Open No. 1-3).
0088).

Next, a method for measuring the activity of TG will be described. The TG activity unit referred to in the present invention is measured and defined as follows. That is, a reaction is performed using benzyloxycarbonyl-L-glutaminylglycine and hydroxylamine as substrates, and the resulting hydroxamic acid is allowed to form an iron complex in the presence of trichloroacetic acid.
The activity is calculated by measuring the absorbance at m and determining the amount of hydroxamic acid by a calibration curve (see JP-A-1-27471).

The amount of TG added is 1 g of protein serving as a substrate.
Per unit, usually 0.01-50 units, preferably 0.1
-5 units may be added and kneaded. After addition and kneading, the mixture may be fried as it is, or may be fried after aging. The aging conditions are not particularly defined, but usually 10-55 ° C.
For 1 minute to 8 hours, preferably at 20 to 45 ° C. for 5 minutes to 12 hours.
The treatment may be carried out for 0 minute, more preferably at 25-40 ° C. for 10-80 minutes. Aging may be performed in one stage or may be performed in two stages. The ripening process is also a significant step for promoting the reaction of TG and, when yeast is used as a raw material, for promoting fermentation by yeast. By the way, the fry is performed next, and the condition of the fry is not particularly limited. However, it may be fried at 150-180 ° C for 1-20 minutes, preferably at 160-170 ° C for 2-5 minutes.

[0010] The processed fried food produced in the present invention means a fried food using oil in a broad sense. Among them, the donut is preferable for the production of donuts, especially the donuts using the yeast.

[0011]

The present invention will be further described with reference to the following examples. Note that the present invention is not limited to the embodiments.

(Example 1) Method for producing yeasted nuts In a mixture of 750 g of strong wheat flour and 500 g of light flour, 75 g of sugar and 25 g of salt were further kneaded. Next, 250 g of eggs, 75 g of raw yeast kneaded in advance, and 50 g of sugar were placed in slightly warm water and mixed well, and further mixed with 450 g of milk and mixed. At this time, the added amount of TG was 1.5 units / g protein. In addition, 7
5 g was added and kneaded well. The kneaded dough was aged at 28 ° C. for 50 minutes. Yeast activity takes place during this time. The aged dough was stretched to a thickness of 1 cm with a roller, and 35 pieces were extracted with a donut shape. The dough was aged again at 36 ° C. for 10 to 15 minutes on a stove. After the ripening, the mixture was fried in solid fat at 165 ° C for 2.5 minutes. The water content and oil content of the donut after oiling (lipid content by food analysis method) were measured, and sensory evaluation was performed by a specialized panel. In addition, as a control, an eastern donut was produced in the same manner without adding TG.

The results of the sensory evaluation of the obtained yeast donut are shown in Table 1 below. Regarding the oil absorption, the addition of TG reduced the oil absorption. Specifically, the TG was 1 in comparison with the TG-free group.
In the unit / g protein added group, the oil content (lipid amount) was 24%
It became possible to reduce. The amount of lipid in the table is
The water content indicates the total amount of lipid in the nut, and the water content indicates the total water content of the donut.

[0014]

[Table 1]

(Example 2) Method for producing cinnamon-nuts While softening 100 g of butter, 300 g of sugar and egg 2
50 g was gradually added and kneaded. Next, add 5 pieces of lemon juice
0 g, 400 g of milk, 10 g of vanilla oil, and 75 g of rum were added and kneaded in this order, and TG was added with protein. Next, 1250 g of strong wheat flour was added and kneaded, and the mixture was immediately spread with a roller to a thickness of 1 cm and cut into a donut shape. The amount of TG added was 1.0 unit /
g protein was prepared. After shaping, the mixture was fried with solid fat at 170 ° C. for 3 minutes. Sensory evaluation, oil content, and water content of the cinnamon-nuts after frying were measured. The results of evaluation and analysis are shown in Table 2 below.

[0016]

[Table 2]

As can be seen from the results in Table 2, by adding TG in the same manner as in the fast-dried nut of Example 1,
The oil content could be reduced. Specifically, the oil content (lipid amount) could be reduced by 15% by adding TG to 1.0 unit / g protein as compared with the TG-free group. Note that the sensory evaluation scores and evaluation points are the same as those shown in Example 1.

[0018]

According to the present invention, it is possible to produce a low-calorie oil-frying processed food which has a low oil absorption rate due to the frying and has both softness and flexibility in physical properties and texture. .

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-2-286031 (JP, A) JP-A-60-196138 (JP, A) JP-A-60-130353 (JP, A) JP-A-49-49 26448 (JP, A) JP-A-4-360641 (JP, A) JP-A-5-328914 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 8/04 JICST file (JOIS) WPI (DIALOG)

Claims (2)

(57) [Claims] 1. A processed oil fried food, wherein flour is used as a main raw material, and transglutaminase is added and kneaded in an amount of 0.01 to 50 units per 1 g of protein, and then fried as it is or after aging. Manufacturing method. 2. The method according to claim 1, wherein the flour is wheat flour.