JP2003102389A - Fried cake and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce fried cake of high quality that has good taste with extremely increased oxidation stability. SOLUTION: When fried cake is produced, cake is deep-fried and followed by coating the surface with an oil composition for coating to provide the fried cake having rapidly improved appearance, taste, food feeling and oxidation stability.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to fried confectioneries such as rice crackers and snacks prepared by frying dough, and in particular, fried confections having dramatically improved appearance, flavor, texture and oxidation stability. Class and its manufacturing method.

[0002]

2. Description of the Related Art Conventionally, in the production of fried confectionery such as rice crackers and snacks, when frying the dough, liquid oil such as rice oil, soybean oil, rapeseed oil, corn oil, cottonseed oil, etc. is used as frying oil. Edible oils have been used. However, while liquid oil has excellent flavor, it has a high degree of unsaturation and thus has poor oxidative stability, which causes a problem that a fried confection produces a deterioration odor of fats and oils. Therefore, recently, fry oil has been blended with palm-based fats and oils, which are highly oxidatively stable fats, but since palm-based fats and oils have a light flavor, fried confectionery is poorly flavored, and fry oil There is naturally a limit to the blending ratio to. As described above, the current method for producing fried confectionery has merits and demerits, and the fact is that a method for producing fried confectionery that can simultaneously satisfy appearance, flavor, texture, and oxidative stability has not yet been established. . On the other hand, also in fried confectionery,
Reflecting the recent distribution situation of food products such as mass production and mass sales, it is often stored for a long time from production to consumers, and the demand for improvement of oxidation stability of products is increasing day by day. ing. Furthermore, as consumers' tastes become more sophisticated, the appearance and texture of fried confectionery such as the terry and luster, the feeling of expectation for flavor, and the like cannot be neglected.

[0003]

SUMMARY OF THE INVENTION In view of the above-mentioned circumstances in the production of fried confectionery prepared by frying dough, the present invention can dramatically improve the appearance, flavor, texture and oxidation stability. It is intended to provide fried confectionery and its manufacturing method.

[0004]

[Means for Solving the Problems] As a result of intensive studies for solving the above problems, the present inventors have found that doughs fried with palm oil and fat are used in the production of fried confectionery such as rice cakes and snacks. On the other hand, by further coating the coating oil and fat composition, the appearance of the fried confectionery becomes glossy and better than that without the oil and fat composition applied, and the flavor and texture are unique to edible oils. The present inventors have completed the present invention by finding that the oxidative stability of palm-based fats and oils that are frying oils can be fully exerted in terms of utilizing the flavor and in the storage stability. That is, the present invention provides a fried confectionery and a method for producing the fried confectionery, which is characterized in that the dough for fried confectionery is fried with palm oil and fat, and then the coating fat composition is applied to the surface. Further, in the present invention, the coating fat composition is a liquid fat having a solid fat index of 5 or less at 10 ° C., or an extremely hardened oil of 0.1 to 2 per 100 parts by weight of the liquid oil.
It is characterized by containing 0 part by weight. Further, the present invention provides a coating oil composition containing 0.01 to 10 parts by weight of lecithin or an emulsifier other than lecithin per 100 parts by weight of a liquid oil having a solid fat index of 5 or less at 10 ° C., and further an antioxidant. Is blended in an amount of 0.01 to 10 parts by weight.

The term "fried confectionery" as used in the present invention means a dough made from grains such as rice, potato, corn and wheat as a raw material, and specifically, rice crackers such as fried rice crackers and karinto. Etc., potato-based snacks such as potato chips, fabricate potatoes, potato shoestrings,
Examples include bread snacks such as wheat snacks, corn snacks, rice snacks, sweet potato snacks, donuts, curry bread, and fried bread.

[0006] In the fried confectionery of the present invention, when the dough is fried with palm oil and fat having excellent oxidation stability, the storability of the fried confectionery itself is significantly improved, and
By applying the oil-and-fat composition for coating, the flavor of edible oil such as soybean oil and rapeseed oil, which is the base, can be utilized. In particular, when a coating fat composition containing a predetermined amount of extremely hardened oil is used, the fat composition applied to the oil-dough dough is quickly dried, and it is excellent without white blurring or color tone sinking. Fried confectionery having an appearance is obtained. It is presumed that this is because the extremely hardened oil has an extremely high melting point different from that of the usual hydrogenated oil (hardened oil), so that the drying acceleration action is exhibited.
On the other hand, when an emulsifier is added to the oil or fat composition for coating, the emulsifier affects the crystallinity of the oil or fat, prevents stickiness of the oil or fat composition, and accelerates drying.

The antioxidant in the present invention has the functions of improving the oxidative stability of the coating oil and fat and mutually enhancing the effects of the oil and emulsifier.
As described above, in the present invention, the palm-based fats and oils keep the oxidative stability inside the fried confectionery, while the oil film of the coating fat and oil is formed on the surface of the fried confectionery, thereby significantly improving the flavor and texture. To do. Furthermore, when an emulsifier including lecithin and an antioxidant are blended, each of these exerts its own function and coexists with all the constituent substances.
Together, they work synergistically to exert their effects synergistically.

There is no particular limitation on the palm-based fats and oils used in the present invention for stuffing the dough of confectionery as long as the raw material is palm. For example, fats and oils such as palm oil, palm olein, and palm double olein can be used. . Further, other liquid oil may be blended and used to the extent that the characteristics of palm oil are not impaired.

The edible oil / fat used in the coating oil / fat composition of the present invention is not particularly limited as long as it is a liquid oil / fat having a solid fat index of 5 or less at 10 ° C., for example, rapeseed oil, soybean oil, Liquid oils and fats such as sunflower oil, cottonseed oil, corn oil, safflower oil, rice oil, peanut oil, walnut oil, sesame oil and olive oil can be used. These are liquid fats and oils without modification such as transesterification. Of these, rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, rice oil, sesame oil and the like are particularly preferable. These may be used alone or in combination of two or more. Further, so-called flavor oil containing a flavor component may be used as these edible oils and fats. In the present invention, the extremely hardened oil to be added to the coating fat composition is soybean oil, rapeseed oil, corn oil, palm oil or the like as a raw material and hydrogenated until the iodine value is 10 or less and the melting point is 50 ° C. or more. I say what I did. Among them, extremely hardened oil of high erucic acid rapeseed oil is particularly preferable. High erucic acid rapeseed oil is rapeseed oil containing 20 to 60% erucic acid in the constituent fatty acids. The compounding amount of the extremely hardened oil is 0.1 to 20 parts by weight, preferably 0.3 to 5.0 parts by weight, relative to 100 parts by weight of a liquid oil having a solid fat index of 5 or less at 10 ° C. If the amount is less than 0.1 parts by weight, the drying acceleration effect of the coating oil and fat composition is small, and if it is more than 20 parts by weight, the workability of the oil and fat composition itself is deteriorated and
The appearance and flavor of fried confectionery coated with the oil composition are unfavorably deteriorated.

As the emulsifier in the oil and fat composition for coating of the present invention, lecithin, sucrose fatty acid ester,
There are glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and the like, and these may be used alone or in combination of two or more. Mixing amount of emulsifier is 10 ℃
The solid fat index is 0.01 to 10 parts by weight, preferably 0.1 to 5 parts by weight, relative to 100 parts by weight of the liquid oil.
If it is less than 0.01 parts by weight, the surface tension of the liquid oil is not sufficiently lowered, and if it is more than 10 parts by weight, the flavor of the coated food is deteriorated. Antioxidants used in the coating oil composition of the present invention, tocopherol, γ-
Oryzanols, sesame lignans including sezamol, tea extracts containing polyphenols, extracts from spices such as rosemary, and commonly known antioxidants such as ascorbyl palmitate. These are one type alone or 2 types. You may use together more than one kind. There is no particular limitation on the amount of the antioxidant blended, but considering performance and cost,
It is preferable to add 0.01 to 10 parts by weight to 100 parts by weight of a liquid oil having a solid fat index of 5 or less at 10 ° C. If it is less than 0.01 part by weight, the antioxidant effect is poor, and if it exceeds 10 parts by weight, it is not economical and the flavor of the coated food is impaired.

The method of preparing the oil and fat composition for coating used in the present invention is not particularly limited, such as the order of addition. That is, a liquid oil having a solid fat index of 5 or less at 10 ° C. may be blended with a predetermined amount of an extremely hardened oil, an emulsifier, and an antioxidant so that a final uniform state is obtained. In general, a method is used in which the respective constituent components are mixed, heated and stirred if necessary, and then passed through a heat exchanger such as an onrator or a voter.

In the method for producing fried confectionery of the present invention, the above-mentioned fat composition for coating is applied after the dough of the above food is fried. The method of application includes spraying, dipping, pickling, dough hanging, and application. In that case, 1) a method of applying only the oil / fat composition to the fried confectionery dough, 2) a method of applying the seasoning after applying the oil / fat composition, 3) premixing the oil / fat composition with the seasoning There is a method of applying the above, 4) a method of applying the seasoning and then the oil composition, and any method may be used. As seasonings, there are soy sauce, sugar, salt, amino acids, mirin, and the like, and these can be used alone or in combination of two or more, if necessary. The coating amount is in the range of 1 to 35% by weight as an oil content relative to the dough. When using a liquid seasoning, put it in a drying device after application and heat it to about 70
Dry the product to a moisture content of 0.5 to 5% at ~ 80 ° C to obtain a product.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below with reference to examples, but the present invention is not limited to these examples. Preparation of coating oil and fat composition: An oil and fat composition having the composition shown in Table 1 was uniformly prepared. (Test examples A to J)

[0014]

【table 1】

The appearance and flavor of the fried confectionery prepared by the present invention,
The texture was evaluated and examined. 7 dough for rice crackers
What was adjusted with a proofer at 0 ° C for 4 hours was fried with a frying oil having the composition shown in Table 2 at 240 ° C for 1 minute 30 seconds. A fried rice cracker was prepared by spraying a fried rice cracker dough with a coating oil composition kept at 60 ° C. in advance so as to be 4% by weight of the fried rice cracker. (Examples 1-10). Similarly, fried the dough with frying oil having the composition shown in Table 2,
The coating fat was sprayed. (Comparative Examples 1 to 6) However, Comparative Example 1 is one in which the dough is fried only with palm olein, and Comparative Example 6 is one in which the dough is fried with a mixed oil of palm olein and rice oil. The coating fat and oil is not sprayed. Immediately fill the transparent bag with the prepared fried rice crackers and store for 3 days.
Sensory tests were conducted by 0 panelists. The results are shown in Table 2. The evaluation criteria are: ●: Very favorable
⊚: somewhat preferable ◯: preferable Δ: normal ×: not preferable

[0016]

[Table 2]

The oxidative stability of the fried confectionery prepared by the present invention was examined. The dough for rice confectionery prepared with a proofer at 70 ° C. for 4 hours was fried with frying oil having the composition shown in Table 3 at 240 ° C. for 1 minute 30 seconds. A fried rice cracker was prepared by spraying a fried rice cracker dough with a coating oil composition kept at 60 ° C. in advance so as to be 4% by weight of the fried rice cracker (Examples 11, 12, 13). Similarly, a comparative example was prepared by frying the dough with the frying oil having the composition shown in Table 3 at 240 ° C. for 1 minute and 30 seconds. That is, none of the coating fats and oils was sprayed.
(Comparative Examples 7 and 8) The prepared fried rice crackers were immediately filled into a transparent bag, and the state was confirmed. After that, the fried rice crackers were stored for 18 days in a dark place set at 60 ° C, during which 3
On days 9 and 9, the oil content of the stored fried rice crackers was extracted and the peroxide value was measured. The measurement was in accordance with the standard oil and fat analysis test method (Japan Oil Chemists' Society). The results are shown in Table 3.

[0018]

[Table 3]

[0019]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce fried confectionery which dramatically improves appearance, flavor, texture and oxidative stability.

Continued front page    (72) Inventor Hiroaki Hagiri             1-2-3 Otemachi, Chiyoda-ku, Tokyo Stocks             Company Honen Corporation (72) Inventor Toru Nishino             1-2-3 Otemachi, Chiyoda-ku, Tokyo Stocks             Company Honen Corporation F-term (reference) 4B014 GG14 GK07 GK11 GP18

Claims (8)

[Claims] 1. A method for producing fried confectionery, which comprises applying the coating fat composition to the surface of the fried dough when the dough is fried with palm oil and fat to produce fried confectionery. . 2. The method for producing fried confectionery according to claim 1, wherein the coating fat composition is a liquid fat having a solid fat index of 5 or less at 10 ° C. 3. An oil and fat composition for coating, wherein 0.1 to 20 parts by weight of an extremely hardened oil is mixed with 100 parts by weight of a liquid oil and fat having a solid fat index of 5 or less at 10 ° C.
Alternatively, the method for producing fried confectionery according to Item 2. 4. The method for producing fried confectionery according to claim 3, wherein the extremely hardened oil is a highly erucic acid rapeseed oil. 5. The fried confectionery product according to claim 2, wherein 0.01 to 10 parts by weight of an emulsifier is mixed with 100 parts by weight of a liquid oil having a solid fat index of 5 or less at 10 ° C. Manufacturing method. 6. The method for producing fried confectionery according to claim 5, wherein the emulsifier is lecithin. 7. The method according to claim 1, wherein an antioxidant is added.
The method for producing fried confectionery according to any one of 1. 8. A fried confectionery product produced by using the production method according to any one of claims 1 to 7.