JP2003235440A - Method for producing fried fermented food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fried fermented food which has a soft mouth feel. <P>SOLUTION: This method for producing the fried fermented food comprises subjecting fermented and molded dough to moist heat treatment and then frying the dough. <P>COPYRIGHT: (C)2003,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fermented fried food. [0002] Conventionally, as a method of producing fermented oil-fried food, confectionery bread dough is divided into pieces, placed on a baking sheet as rolled dough balls, and baked dough is fried with oil. Fried cream bread is known to cut the middle or flank of the bread with a knife after it cools down, apply cream, and then apply fondant on the upper surface to finish it.
27 pages, Food Times Co., Ltd., July 31, 1963
Date). As another method, fermented kneaded dough mainly composed of flour, yeast and water is fermented and then fried.
After heating at 0 ° C to 180 ° C for 1 minute to 5 minutes,
A production method of frying is known (Japanese Patent Publication No. 56-26).
374). However, none of the fermented oil-fried foods prepared by these production methods had a satisfactory soft texture. [0003] Therefore, the present inventors have
The present inventors have completed various studies on a method for producing a fermented oil-fried food having an excellent soft texture as a result of the present invention. [0004] That is, the present invention comprises moist heat treatment of a fermented molded dough followed by frying.
This is a method for producing fermented oil fried food. [0005] Fermented oil fried foods are mainly made of flour, and sugar, salt, oil and fat, chicken eggs,
Dairy products and the like are appropriately selected and used, and yeast and yeast food are added thereto, water is further added, and the mixture is kneaded and fermented to prepare a fermented dough, which is molded into a desired fermented oil fried food. [0006] As the fermented oil fried food prepared by these methods, yeast donut, curry bread, piroshiki, berulina and the like can be mentioned. [0007] The fermented dough used for the fermented oil-fried food of the present invention can be prepared by a known method, and is not particularly limited. As the flour used as the main raw material of the fermented fried food of the present invention, a flour obtained by mixing a strong flour as a main raw material, a semi-strong flour, a medium flour and the like at an appropriate ratio is used. Examples of the saccharide used as an auxiliary material include sucrose, beet sugar, molasses, starch syrup, glucose, honey, maltose, fructose and the like. The fats and oils include butter, margarine, shortening, lard and the like. [0011] As chicken eggs, frozen eggs, liquid eggs, dried eggs,
And concentrated eggs. The dairy products include whole milk, powdered milk, condensed milk, cheese, fresh cream, yogurt and the like. The fermented dough fermented as described above is formed into a desired product to obtain a fermented molded dough and then subjected to a wet heat treatment. As the moist heat treatment means, various methods such as a method of steaming with a stove or the like and a method of heating with steam can be adopted. The wet heat treatment time varies depending on the size and type of the product, but is generally preferably 10 to 25 minutes, particularly preferably 15 to 20 minutes. The fermented molded dough heat-moistened as described above can be fried by a known method to obtain a fermented fried food. EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. Example 1 70 parts by weight of flour, 30 parts by weight of flour, 5 parts by weight of yeast, 12 parts by weight of sugar, 1.5 parts by weight of salt, 10 parts by weight of eggs, 2 parts by weight of skim milk powder, 1 part by weight of baking powder, After mixing 48 parts by weight of water at a low speed for 4 minutes and then at a medium speed for 5 minutes, 10 parts by weight of fats and oils were added and further mixed at a medium speed for 5 minutes (kneading temperature: 28 ° C.). The obtained dough was fermented for 30 minutes at a temperature of 27 ° C. and a humidity of 75%. Next, the mixture was divided into 45 g and molded, and after taking a bench time for 15 minutes, the mixture was cooled at a temperature of 35 ° C. and a humidity of 65%.
The fermented molded dough was obtained by taking the proofer for 0 minutes. The obtained fermented dough was steamed for 17 minutes in a sailo and then fried in oil at 185 ° C. to obtain an yeast donut. For comparison, an yeast donut was obtained in the same manner as above except that the mixture was baked in an oven at 190 ° C. for 7 minutes instead of steaming with a stove. The obtained two types of yeast donut were evaluated by ten panelists according to the evaluation criteria shown in Table 1. Table 2 shows the evaluation results. [Table 1] [Table 2] Example 2 80 parts by weight of flour, 20 parts by weight of flour, 3 parts by weight of skim milk powder, 6 parts by weight of sugar, 8 parts by weight of shortening, 20 parts of whole egg
Parts by weight, 2 parts by weight of salt and 4.5 parts by weight of raw yeast were sequentially mixed at a low speed of 3 minutes, a medium speed of 4 minutes and a high speed of 1 minute (kneading temperature of 26.5 ° C.). The obtained dough was subjected to a floor time of 30 minutes at a temperature of 27 ° C. and a humidity of 70%, then divided into 50 g, bench time of 15 minutes was taken, and the dough was spread thinly and oval. Fold the dough with 35g of filling in the center and close tightly. After slightly pressing down from the top with the eyes closed, a proofer was taken for 30 minutes at a temperature of 34 ° C. and a humidity of 65% to obtain a fermented molded dough. The obtained fermented dough was steamed for 17 minutes in a siro and then fried in oil at 182 ° C to obtain piroshiki. A panel test was performed on this pirosheki in the same manner as in Example 1 and the result was 4.1. According to the method of the present invention, it is possible to obtain a fermented oil-fried food having an extremely soft texture.

   ────────────────────────────────────────────────── ─── Continuation of front page    (72) Inventor Eiji Yokomizo             19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin             Milling Co., Ltd. (72) Inventor Takeshi Iwakura             19-12 Nihonbashi Koamicho, Chuo-ku, Tokyo Nisshin             Milling Co., Ltd. F term (reference) 4B032 DB24 DP80                 4B035 LE17 LG47 LP03 LP07

Claims (1)

Claims: 1. A method for producing a fermented oil-fried food, comprising subjecting a fermented molded dough to moist heat treatment and then frying it.