Abstract
Action of kiwifruit protease on vegetable protein and its application to cooking were investigated. (1) Kiwifruit protease hydroyzed actively tofu and wheat flour protein but slowly kinako (roasted and ground soybeans) protein, while papain hydrolyzed actively wheat flour protein but not so actively tofu and slowly kinako protein, and pancreatin acted intensely on tofu and soy-milk protein but weakly On fu (baked gluten). (2) Kiwifruit juice could be used to reduce the quantities of butter and egg for baking palatable and short cookie and to save baking time for browning. It was observed that cookie containing kiwifruit juice was significantly shorter than cookie of the control by a hardness meter measurement, though the former was difficult to maintain the original shape of the dough during the baking. (3) It was not necessary to use baking powder for fried cake containing kiwifruit juice, because it was significantly more delicious and shorter than fried cake of the control which contain baking powder and on kiwifruit juice. (4) Protease in kiwifruit juice was more active that in ginger juice for gluten.
