JP2003250432A - Method for producing fried breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain doughnuts widely having excellent appearance, characteristic flavor, etc. <P>SOLUTION: The method for producing breads comprises passing dough through at least one or more processes of (1) piling different dough on the dough, (2) piling a sheetlike food on the dough and (3) coating the dough with a pasty food and then frying the dough. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing breads for frying. Specifically, the dough has different flavors, textures, superposition of bread dough and sheet-like foods having different appearances, application of paste-like foods, and after one or more steps, the flavor is obtained by molding and frying, The present invention relates to a method for producing breads, which can make breads having a novel texture and appearance.

[0002]

2. Description of the Related Art Today, a method of baking bread dough expanded with yeast or an expanding agent in an oven or the like is already known, and various types of breads, confectionery, snacks and the like exist in the market, Accepted by consumers.

Another method is to fried bread dough expanded with yeast or a swelling agent with frying oil, which is generally called a donut. The donuts made by these conventional manufacturing methods have a more difficult appearance improvement than the breads, confectionery, and snacks that are baked in the oven as described above, and the taste is monotonous. Is difficult to characterize. The reason for this is that, compared to the usual baking of baked confectionery bread etc. on a baking sheet or putting it in a mold, it is fermented and baked in a state where it does not move in an oven etc. It is made by a unique heating method, in which the dough is heated while swimming in the frying oil, and this difference in the state of heating widens the difference in the improvement in the appearance of the bread.
Therefore, the formulation is limited in terms of heat resistance of the material, oil solubility, adhesion to bread dough, etc., temperature control during heating is difficult, and variety of flavor is lacking. For example, even if the surface is sprinkled with granular food or the like, in the case of a donut, the donut may fall in the liquid frying oil while swimming or may dissolve in the frying oil. On the other hand, even if sprinkled with a food that can withstand high temperatures, it is hard to say that the texture is delicious as a food.

The donuts will be described in detail. The dough is kneaded by adding water, sugar, fats and oils, an expanding agent and the like to wheat flour to make dough, which is then fried with a fryer or the like. Depending on the dough composition and manufacturing method, yeast donuts are used to ferment and expand the dough using yeast, cake donuts to which the dough is expanded using baking powder, and a type of cake donut. There are French crullers, which are fried choux dough, Danish donuts in which fats and oils are folded and fermented and expanded with yeast, and fried pies, which are fried dough and roll-in pie dough.

Of these, Danish donuts and fried pies have fats and oils rolled in, but they are only formed by folding the fats and oils into one type of dough, and the flavor and appearance of conventional donut products are not whatsoever. does not change.

In order to make up for these drawbacks, products in which bean jam, jam, etc. are wrapped or sandwiched, and donut products after fried are sprinkled with sugar, nut crunch, chocolate fondant, etc. are known as products. There are some (Food General Dictionary, Maruzen Co., Ltd., etc.), but the appearance, characteristic flavor, and texture are still insufficient.

Further, in Japanese Patent Laid-Open No. 06-46737, bread and cake are integrated by filling cake dough with gelatinized and swollen starch and fats and oils added in an O / W emulsified state, that is, wrapping and baking. It discloses that bread of a new genre can be provided. However, this is for breads only baked, not for breads to be fried. Also, this method is similar to this manufacturing method in that two flavors of bread and cake can be tasted, but in JP-A-06-46737, the appearance of the product is not mentioned at all, and in that respect, the present invention is completely absent. different. Although various studies have been made on the flavor and appearance of baked bread products in this way, the problem of the variety of flavors and appearance of donut products has not been solved yet.

As described above, in the donut product,
The variety of foods that is indispensable to increase the purchaser's willingness to purchase, that is, the novelty of the appearance, the distinctive flavor, the texture, etc. are not combined, so its popularity is compared to other non-fried sweet breads, side dish breads, etc. It is very low.

[0009]

SUMMARY OF THE INVENTION An object of the present invention is to make a donut have essential elements such as a beautiful appearance, a characteristic flavor, and a texture, in order to increase purchaser's willingness to purchase.
It is to increase the product value of donuts.

[0010]

Means for Solving the Problems As a result of earnestly studying the present invention, as a result of kneading and kneading dough, (1) superposing different dough, (2) superposing sheet foods, (3) Applying a pasty food product, or appropriately forming and frying after at least one of the steps, so that the appearance of the surface is beautiful, and more than one kind of flavor, texture, etc. can be tasted at once. The present invention has been completed by finding that it is possible to produce donuts that can be produced.

That is, the first aspect of the present invention is that (1) different doughs are superposed on the dough, (2) sheet foods are superposed, and (3) paste foods are applied.
The present invention relates to a method for producing fried breads, which comprises frying after at least one of the steps. As a preferred embodiment, the present invention relates to the method for producing breads described above, which comprises performing a forming operation before frying.

The second aspect of the present invention relates to breads produced by the above production method.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION According to the method for producing breads of the present invention, (1) different doughs are superposed on each other, (2) sheet foods are superposed, and (3) paste foods are applied. It is characterized by the fact that the frying is performed after at least one of the steps. It is preferably characterized in that it is molded before frying. In addition, it is more preferable that the dough is subjected to a step of superposing different doughs, because it is easier to mold and the appearance is less likely to collapse during heating and cooking.

The sheet-shaped food as referred to in the present invention means a food processed into a sheet having a shape-retaining property, preferably one which is not peeled off from one of the doughs during frying, and melted and poured into frying oil. It means something that is not. Examples include, but are not limited to, flower sheets, flower sheets with various flavors such as cheese and jam, jellies, chocolate products, and the like.

The pasty food as referred to in the present invention is a pasty food having no fluidity, preferably one that is difficult to separate from one of the doughs during frying, and one that does not melt and do not flow into frying oil. Say. Specific examples thereof include jam, cheese products, bean jam, and chocolate sauce, but the present invention is not limited thereto.

The dough referred to in the present invention means wheat flour as a main raw material, water and the like are added thereto, and if necessary, fats and oils, sugars,
Raw materials such as dairy products, eggs, emulsions, expanding agents, yeast foods, various dough improving agents, various enzymes, various emulsifiers, etc. are added and obtained through a kneading process with or without the addition of baker's yeast. It refers to common dough, including bun dough, pie dough, pizza dough, hot cake dough, sponge cake dough, crepe dough and dumpling dough. In addition to the above raw materials, grains or solids other than wheat flour, such as rye and raisins, may be kneaded. Furthermore, in addition to the above-mentioned raw materials, a mixture of paste such as chocolate sauce, fruit sauce, etc. for flavoring the dough may be used. Breads are cooked dough.

There is no particular limitation on the blending and kneading method of the dough in the present invention. Examples of blending include bread dough blending, French bread dough blending, British bread dough blending, rye bread dough blending, butter roll dough blending, brioche dough blending, Danish pastry dough blending, pie dough blending, sweet roll dough blending,
Yeast donut dough mix, Danish donut dough mix, Coffee cake dough mix, Pannetone dough mix, Cake donut dough mix, French cruller mix, Quickbread dough mix, English muffin dough mix, Natural yeast bread dough mix, Sour seed dough mix, Chinese bun dough The present invention is not limited to these, though it may be compounded. Examples of the kneading method include the straight method, the 50% middle seed method for the middle seed method, the 70% middle seed method, and
Examples include a 00% middle seed method, a no-time method, a liquid seed method, a sour seed method, a water seed method, a re-kneading method, a frozen dough method, a refrigerated dough method, and a hot water seed method, but the present invention is not limited thereto. is not.

The fried breads of the present invention can be manufactured, for example, as follows. Taking breads as an example of the dough manufacturing method, today there are a direct kneading method, a middle seed method, a sweetened middle seed method,
There are a re-kneading method, a frozen dough method, a refrigerated dough method, and the like, and in addition to these manufacturing methods, there are an old noodle method, a liquid seed method, a no-time method, a natural yeast use method, and the like. However, the present invention is not limited to these manufacturing methods, and any manufacturing method may be used.

The conditions and method for kneading the dough vary depending on the type and size of the mixer used, but are not particularly limited. To give one working example, in the case of the straight method, first, materials other than fats and oils are put in a mixer bowl and mixed. Then, the oils and fats are put into a mixer and further mixed. Mix the dough to the extent that gluten forms and collect, then cover the dough with a moisture-proof material such as wrap or polyethylene sheet or cloth. If the dough requires fermentation, the temperature is -5 ° C or higher and 50 1 minute or more and 300 minutes or less at a temperature of ℃ or below, preferably at a temperature of 20 ℃
Primary fermentation, that is, floor time, is performed at a temperature of 40 ° C. or lower for 1 minute or longer and 100 minutes or shorter. Fermentation may be insufficient at a floor time of less than -5 ° C or less than 1 minute, and if the floor time exceeds 50 ° C or exceeds 300 minutes, fermentation may be excessive and the flavor of the product may be impaired. is there. However, these conditions are not limited to these conditions because the fermentation rate of the dough varies depending on the season, the composition, and the like.

When the dough to be used for frying is expanded, the method may be fermentation using yeast, various expanders, or a combination of both. The degree of expansion is not particularly limited, and it is sufficient that the dough can be appropriately expanded according to the softness and volume of the intended bread. The dough may be expanded before frying, or may be heated during frying to expand. The dough dividing step is preferably performed after the dough is expanded, and after the dough is not expanded or when the dough is expanded during frying, after the dough kneading. When the fermentation process is further performed, it is preferable to move to the next work after taking the fermentation process.

Next, one or more steps of (1) overlaying different fabrics, (2) overlaying the sheet-shaped food product, and (3) applying the pasty food product are carried out. , It may be before or after fermenting the dough. In the present invention, it is not essential to ferment the dough, and therefore when the dough is not fermented, it is preferable to stack the two doughs immediately after kneading, but there is no limitation thereto.

The methods of (1) overlaying different dough, (2) overlaying sheet-like food products, and (3) applying pasty food products are not particularly limited.
It is preferable to perform operations such as folding, rolling and cutting in a roll shape, or twist forming of the stacked doughs before frying so that the product is visually more beautiful and the variety of products is widened.

Next, the molded product is transferred to a frying process, and those requiring fermentation at this point are subjected to the fermentation process and then to the frying process.

In the frying process, the type of frying oil that is generally used is not particularly limited as long as it is capable of frying foods, and the type and components of the oil are not particularly limited. , Linseed oil, tung oil, safflower oil, kaya oil, walnut oil, mustard oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, sycamore oil, peanut oil, olive oil, Camellia oil, tea oil,
Castor oil, coconut oil, palm oil, palm kernel oil, cocoa butter,
It is possible to use one or more selected from vegetable oils and fats such as shea fat and borneo fat, and animal oils and fats such as fish oil, whale oil, beef fat, pork fat, milk fat, and sheep fat. Ester from these oils and fats can be used. It is possible to use exchanged oil, hydrogenated oil, fractionated oil, or mixed oil. Among these fats and oils, liquid fats such as rapeseed oil, safflower oil and cottonseed oil, palm oil, fish oil, hydrogenated oils thereof and fractionated oils are preferable.

The frying oil temperature and time, which are frying conditions, are not particularly limited, and can be appropriately selected depending on the composition and size of the dough, the type of fryer, the type of frying oil, and the like. It is preferable to perform the heating under the condition that the heating is performed up to the central portion. Further, the frying oil temperature is preferably 100 to 300 ° C., and the frying time is 30 seconds to
Fry in 30 minutes, more preferably frying oil temperature is 1
Fry at 50 to 250 ° C for 1 to 20 minutes. If the frying temperature is lower than 100 ° C. or the frying time is shorter than 30 seconds, heating of the dough becomes insufficient, and thus there is a high possibility that the center portion will be undercooked. Further, if the frying temperature is higher than 300 ° C. or longer than 30 minutes, there is a high risk of smoke and ignition of frying oil, and the surface of the donut product may be burnt. As a result, problems such as a decrease in commercial value and a decrease in production efficiency may occur.

[0026]

EXAMPLES In order to further clarify the effects of the present invention, examples and comparative examples will be described below. However, these are examples for explaining the present invention, and the present invention is not limited to these examples.

Example 1 According to the dough composition shown in Table 1, about 1000 g of dough was obtained in the process of Table 2. Separately, according to the cocoa flavor cake dough formulation shown in Table 1, about 400 g of cocoa flavor cake dough was obtained in the process of Table 3. The dough obtained above was about 20 mm for bread dough and about 10 mm for cocoa flavor cake dough using a reverse sheeter.
After each was rolled, the cocoa-flavored cake dough was overlaid on the bread dough. This was further rolled to a thickness of about 5 mm and a dough size of about 30 cm x about 40 cm. After forming this into a roll, the dough was cut into pieces each having a thickness of about 4 cm (the weight of the dough was about 140 g / piece). After passing through a proofing machine at a temperature of 36 ° C. and a humidity of 60% for 50 minutes, these were fried at a frying oil temperature of 200 ° C. for 6 minutes to obtain a donut having a spiral pattern.

[0028]

[Table 1]

[0029]

[Table 2]

[0030]

[Table 3] (Example 2) The bread dough and the cocoa-flavored cake dough obtained in the same manner as in Example 1 were each rolled into a bread dough with a cocoa-flavored cake after rolling to a bread dough of about 20 mm and a cocoa-flavored cake dough with a reverse sheeter. Layered dough. This is about 5mm thick and 10c wide
It rolled so that it might become m. Add about 3 cm x 10
Cut into cm-shaped strips (about 35g per piece)
Two pieces are formed into a twist shape and the temperature is 36 ° C and the humidity is 60%.
After proofing for 50 minutes, the frying oil was fried at a temperature of 200 ° C. for about 5 minutes to obtain a twisted donut.

Example 3 The bread dough of Example 1 is shown in Table 1.
A doughnut having a spiral pattern was obtained in the same manner as in Example 1 except that the pastry dough produced in the process of Table 4 was replaced according to the pastry dough formulation described in.

[0032]

[Table 4] (Example 4) According to the dough composition shown in Table 1, Table 2
About 1400 g of bread dough was obtained in the step. The dough obtained above was rolled to a thickness of about 20 mm using a reverse sheeter, and then further about 5 mm in thickness and a dough size of about 30 cm x about 4
It was rolled to 0 cm. About 70 g of strawberry jam (trade name: strawberry jam, manufactured by Aohata) was uniformly applied to this. This was formed into a roll and formed into a rod shape, and then cut into pieces each having a material thickness of about 4 cm (material weight of about 14 cm).
0 g / piece). These are 50 at a temperature of 36 ° C and a humidity of 60%.
After passing through the proofing for 1 minute, the frying oil was fried at a temperature of 200 ° C. for 6 minutes to obtain a donut with a spiral pattern.

Example 5 Instead of applying strawberry jam, a commercially available coffee-flavored flower sheet (trade name:
A swirl donut was obtained in the same manner as in Example 4 except that about 400 g of a coffee sheet, manufactured by Tanaka Shokuhin Kogyo Co., Ltd. was placed on the dough.

(Comparative Example 1) According to the dough composition shown in Table 1, about 1400 g of dough was obtained in the process of Table 2. After rolling this to a thickness of about 20 mm using a reverse sheeter, the thickness is further about 5 mm, and the fabric size is about 30 cm x about 4
It was rolled to 0 cm. Roll this,
After forming into a rod shape, the dough was cut into pieces each having a thickness of about 4 cm (the weight of the dough is about 140 g / piece). These are the temperature 36 ℃,
After passing through a proofing machine at a humidity of 60% for 50 minutes, it was fried at a frying oil temperature of 200 ° C. for 6 minutes to obtain a donut.

Comparative Example 2 According to the dough composition shown in Table 1, about 70 g of dough was obtained in the process of Table 5. Separately, according to the cocoa flavor cake dough formulation shown in Table 1,
Approximately 30g of cocoa-flavored cake dough in the process of Table 6
Obtained. The bread dough obtained above was hand-rolled to a thickness of about 15 mm and then wrapped with the cocoa-flavored cake dough. After passing through a proofing machine at a temperature of 35 ° C. and a humidity of 60% for 60 minutes, this was fried at a frying oil temperature of 200 ° C. for 15 minutes to obtain a donut containing cocoa-flavored cake dough.

[0036]

[Table 5]

[0037]

[Table 6] (Comparative Example 3) According to the pastry dough composition shown in Table 1, about 70 g of a pastry dough having a size of about 10 cm was obtained in the process of Table 7, and the cocoa flavor was obtained in the same manner as in Comparative Example 2 except that the pastry dough was used instead of the bread dough. A donut containing the cake dough was obtained.

[0038]

[Table 7] (Comparative Example 4) The donut obtained in Comparative Example 1 was fried and then topped with about 10 g / piece of strawberry jam (trade name: strawberry jam, manufactured by Aohata) to obtain a donut with strawberry jam.

The evaluation results are shown in Tables 8 and 9. The points of the evaluation contents were evaluated for each of the three aspects of the product appearance, flavor and process, and finally a comprehensive evaluation was performed. The evaluation method is 5 grades, 5 is the worst and 1 is the worst.
And

[0040]

[Table 8]

[0041]

[Table 9] From the results of Table 8, Examples 1, 2, 3, and 5 of the present application have appearances,
It was the highest in the overall evaluation of 3 points of flavor and process. From this, it was found that the present invention is not limited to the kind of cloth at all, and any cloth can obtain the same effect. It was also found that the same effect can be obtained by stacking the dough and the food sheet such as a flower sheet. It was found that when the pasty food was applied to the dough, the same effect could be obtained although there were some problems in the process (Example 4). From these results, it was found that the present invention can produce a wide variety of products having various appearances and flavors. Regarding Example 4, the combination of bread dough and jam is that the jam spreads instead of the sheet shape,
The evaluation was slightly lower because it took a little more work than the process of only putting the sheet-shaped one, but there was no problem with the product, the surface is rich and the flavor changes now. I was able to obtain a new product.

On the other hand, from the results shown in Table 9, even when a donut (comparative example 1) made of only one kind of dough or two kinds of dough were used, the other was wrapped without overlapping them (comparison In Examples 2 and 3), sufficient effects were not obtained in terms of appearance and flavor, and the dough was fried and then pasted with a pasty food such as strawberry jam (Comparative Example 4).
However, since it is a well-known technique and lacks in novelty in appearance, the evaluation of the examples was inferior.

From the above results, by using the production method of the present invention, it is possible to make a donut which has a novel appearance and which can taste two or more kinds of flavors and textures at one time. I understood it.

[0044]

As described above, any one of (1) overlaying different dough, (2) overlaying sheet-like foods, and (3) applying pasty foods on the dough as described above. By frying after the above steps, it was possible to provide breads with a beautiful variety of appearances that could not be obtained by the conventional manufacturing method and which can enhance the purchaser's willingness to purchase. In addition, we were able to manufacture a donut product with a rich flavor that could not be experienced until now, where two or more types of flavors and textures can be tasted at once. According to the present invention, fried breads, so-called donut products, can be made into products having a quality not inferior to other baked breads.

Claims (3)

[Claims] 1. A dough, (1) stacking different dough, (2) stacking a sheet-shaped food product,
(3) A method for producing fried breads, which comprises applying a pasty food product, and then fried after performing one or more steps. 2. The method for producing breads according to claim 1, wherein the breads are molded before frying. 3. Breads produced by the production method according to claim 1.