JP2004261100A - Method for producing deep-fried breads - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To regulate the temperature of included fillings of deep-fried breads after deep-frying so as to be really hot and sensually preferable, and to enable the breads to have a moderate crispy and light texture without excessive oily smell and flavor. <P>SOLUTION: The method for producing the deep-fried breads comprises a moisturizing, heating and thawing step (1) for heating and thawing the frozen and baked bread including the filling while moisturizing, a heating step (2) for steaming and heating the baked bread after the moisturizing, heating and thawing step (1) by remaining heat, and a deep-frying step (3) for deep-frying the thawed and baked bread after the steaming and heating step (2). <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing fried bread, and more particularly, to a method for producing fried bread by producing a fried bread by thawing a frozen baked bread containing a filling and frying it.
[0002]
[Prior art]
Heretofore, there have been the following methods for producing fried breads by producing frozen breads by thawing and frying frozen frozen bread.
First, there is a method in which a frozen baked bread is put in oil heated in a frozen state and fried. For example, it is described in Patent Document 1 (Japanese Patent Publication No. 56-50934), Patent Document 2 (Japanese Patent Publication No. 63-58538), and Patent Document 3 (Japanese Patent Publication No. 4-80663). In addition, what melt | dissolves and freezes a frozen steamed bread has the thing described in patent document 4 (Japanese Patent Publication No. 56-10010), for example.
[0003]
Second, there is a method in which a frozen baked bread is left at room temperature for a certain period of time to thaw, then put in heated oil and fried. For example, it is described in Patent Document 5 (JP-B-56-50934).
Third, there is a method in which a frozen baked bread is put in a refrigerator for a certain period of time to defrost it, then put in heated oil and fried. For example, it is described in Patent Document 6 (Japanese Patent Application Laid-Open No. 61-19446).
[0004]
According to these methods, the production of fried breads is simplified, the amount of oil absorbed by the fried breads is reduced, and the shape and shrinkage of frying and the final product are prevented, and the generation of wrinkles is prevented. It is said that it can be enlarged.
[0005]
[Patent Document 1]
JP-B-56-50934
[Patent Document 2]
JP-B-63-58538
[Patent Document 3]
Japanese Patent Publication No. 4-80663
[Patent Document 4]
Japanese Patent Publication No. 56-10010
[Patent Document 5]
JP-B-56-50934
[Patent Document 6]
JP-A-61-19446
[0006]
[Problems to be solved by the invention]
By the way, when the frozen baked bread has an internal filling, it is desirable that when the filling inside the fried bread after frying is eaten, the temperature is hot and sensuously preferable, but the first method is preferred. In this case, the temperature of the filling does not rise to a predetermined temperature, and the filling cannot be uniformly thawed and fried, so that the temperature of the product varies from part to part. If the oil is fried for a long time in an attempt to solve this problem, there is a problem that the skin becomes black and the texture becomes rough and hard, which affects the quality.
[0007]
Further, the second method has a drawback that short-time thawing does not raise the temperature to a predetermined temperature, so that it takes too much time as a method to be performed during business hours in a convenience store, fast food, freshly baked bread store, and the like. is there. Also, if left at room temperature for a long time, the epidermis dries and affects the quality of fried bread after frying. Further, although the fried bread has a crispy texture immediately after frying, there is a problem that the crispy feeling is easily lost immediately.
Furthermore, the above-mentioned third method requires not only a very long time for thawing, but also requires taking some kind of heating step after taking out from the refrigerator, otherwise, the filling of the internal filling of the fried bread after frying is fried. Temperature does not rise to the specified temperature.
[0008]
In thawing the frozen baked bread, a method of re-baking while humidifying (see Japanese Patent Publication No. 57-31870), a method of re-baking while supplying steam (see Japanese Patent Application Laid-Open No. 52-12939), and thawing A method of interposing a re-firing step while supplying steam as a part of the process (see Japanese Patent Publication No. 63-24654 and Japanese Patent Application Laid-Open No. 62-143632), and a step of steaming with steam as a part of the thawing step. (See Japanese Patent Publication No. 1-3449 and JP-A-7-79691), a method using a microwave oven, or a method in which a thawing step using a microwave oven is interposed as a part of the thawing step (Japanese Patent Publication No. 7-40856, Publication No. 1-3449).
[0009]
However, these methods are for making bread similar to that immediately after baking by simply thawing the frozen baked bread, and by thawing and frying the frozen baked bread as in the present invention, It is not for producing fried breads from baked bread and is not relevant to the present invention.
Also, the present invention does not use steam or a microwave oven, and in this respect, these methods are not relevant to the present invention.
[0010]
By the way, even if these conventional techniques relating to thawing are simply applied, the quality of the fried bread after frying is not stable in the method of simply re-baking while humidifying. In other words, the thawing speed is not constant between a plurality of products or even between parts of a single product, so that the thawing state is not uniform because the thawing state is not uniform. Breads also have non-uniform frying conditions and temperatures, affecting the texture and the like.
[0011]
Further, if the humidification and baking are carried out for a short time, the filling contained therein does not sufficiently rise in temperature, and the filling of the fried bread after frying becomes cold, which is not organoleptically desirable. On the other hand, when humidified and baked for a long time to raise the temperature of the internal filling sufficiently, the skin of the baked bread becomes black and hard before frying, and the deep-fried bread that has been further deep-fried has a rough meal. It becomes a feeling.
[0012]
In the method of steaming with steam, the fried bread after frying has a very greasy smell or flavor, and a crispy texture cannot be obtained.
Furthermore, the method using the microwave oven is difficult to uniformly thaw, and immediately after thawing, the surface of the baked bread becomes moist and fluffy, whereas when cooled with time, it hardens to a loose shape, Affects the texture of fried bread after frying.
In any case, these conventional techniques relating to thawing are not suitable as methods for thawing the frozen baked bread in producing fried bread from the frozen baked bread.
[0013]
The present invention has been made in view of the above-mentioned problems, and is modest without an excessively oily smell or flavor. It is another object of the present invention to provide a method for producing deep-fried breads, which has a light crispy texture and does not lose its crispy texture even after several hours have elapsed after frying.
The present invention also provides a method for producing fried breads in which the filling of the fried breads after frying is hot and can be performed at a functionally preferable temperature, specifically, for example, a temperature of 50 ° C. or more. The purpose is to:
Further, the present invention provides a method for producing such fried breads by frying in a short time from a frozen baking pan, or, on the contrary, preparing a baking pan after thawing until it can be fried at any time. It is an object of the present invention to provide a method for producing deep-fried breads which can be held for several hours and then fried as required.
[0014]
[Means for Solving the Problems]
To achieve the above object, the method for producing fried bread of the present invention is a method for producing fried bread in which fried bread is produced by thawing a frozen baked bread containing a filling and frying the oil.
A humidification heating and thawing step of heating and thawing the frozen baked bread while humidifying; a humidification heating step of simmering the baked bread after the humidification heating and thawing step with residual heat at room temperature to increase the temperature; And a frying step of frying the baked bread that has been thawed after the warming step.
[0015]
The baked bread of the present invention is obtained by kneading and dividing bread dough, shaping the dough into the shape of a final product, and baking after final fermentation. In this baking, it is necessary to bake to a state immediately before solidification (crust) is sufficiently formed and protein baking is completed, while at least the protein component in the dough is solidified and the shape is fixed. Otherwise, it would not be possible to achieve the object of the present invention to produce fried breads that are unobtrusive without excessive oily smells and flavors and have a crispy texture in the skin of the fried breads .
[0016]
After the baking is completed and the crust is formed, the baking may be in a state in which baking is completed to the extent of ordinary breads. As for the kind, the color of the epidermis is dark and the texture tends to be hard. Therefore, it is desirable that the baking be performed in a range of the baking color at a stage substantially intermediate to the baking color in a state where the baking color has begun to be formed or the baking color has been completely finished.
[0017]
The frozen baked bread in the present invention is obtained by completely freezing the baked bread. The freezing is desirably started after removing the rough heat, rather than immediately after baking, and more desirably started after leaving the burned bread at room temperature to remove the rough heat. The freezing may be quick freezing or slow freezing, but the latter is desirable. According to the former, shrinkage and wrinkles are generated in the baked bread during rapid freezing and frozen storage, and when a blast freezer is used, the breadcrumbs attached to the skin of the baked bread that is not packed are blown off. For the slow freezing, it is more desirable that the baking pan is kept under a temperature condition of -15 ° C to -25 ° C, preferably -18 ° C to -22 ° C for a long time to reach such a temperature as to the inside.
[0018]
The frozen baked bread contains a filling. The filling method may be included in the frozen baking pan by any method. For example, filling or injecting the filling into a baked bread, or wrapping the filling with bread dough by hand wrapping or mechanical wrapping such as a wrapping machine in the process of forming dough before baking, or any other method can be adopted It is. Any kind of filling can be used as long as it can withstand the heating of baking and frying. For example, bean jam, flower pastes, jam, curry, stew, gratin, piroshiki utensils, pizza utensils, meat utensils utensils, yakisoba, croquette utensils, prepared foods, and the like can be used.
[0019]
It is desirable that the frozen baked bread has breadcrumbs adhered to its skin. By making bread crumbs adhere to the skin of the frozen baked bread, the produced deep-fried bread has a more crispy and lighter texture and a desirable appearance that is appetizing.
Bread crumbs are attached by shaping frozen dough, shaping, baking or freezing the dough after baking, baking or freezing, dipping, applying, spraying, etc. to wet the epidermis and then spreading the crumbs. However, if the bread crumbs are adhered after molding, the adhesion is easy and good, and the appearance of the bread after baking and frying becomes good.
[0020]
According to the configuration of the present invention described above, the temperature of the baking pan and the internal filling is increased by being steamed by the residual heat by adopting the steaming and heating step after the humidifying heating and thawing step, and furthermore, the subsequent oil frying is carried out. After the process, the filling of the deep-fried breads is sufficiently heated, and becomes hot and functionally preferable. That is, the filling temperature rises to a temperature close to the inside of the dough, so that the thawing and frying can be performed uniformly, and the situation where the temperature of the product varies from part to part can be prevented. Therefore, it is not necessary to fry for a long time, and it is possible to prevent a situation that the skin becomes black due to excessive frying, and that the quality is not affected due to a rough and hard texture.
As a result, when the filling inside the fried bread after frying was eaten, the temperature was hot and sensuously preferred, specifically, for example, a temperature of 50 ° C. or higher, and the crispy immediately after frying. Texture can be given.
In addition, since the filling temperature can be raised even in a relatively short time, this method is extremely preferable as a method implemented during business hours in convenience stores, fast foods, freshly baked bread shops, and the like.
The temperature of the internal filling in the present invention is the temperature (core temperature) at the center.
[0021]
Here, if the steaming and the temperature raising step are not adopted after the humidifying heating and thawing step, the filling of the fried bread after the oil frying step does not raise the temperature and becomes cold and does not become organoleptically preferable. On the other hand, when heating for a long time to raise the temperature of the internal filling sufficiently, the skin of the baked bread becomes black and hard before frying, and the deep-fried bread that has been fried further has a rough texture. Will be. In addition, the quality of fried bread after frying is not stable. In other words, the thawing speed is not constant between a plurality of products or even between parts of a single product, so that the thawing state is not uniform because the thawing state is not uniform. Breads also have non-uniform frying conditions and temperatures, affecting the texture and the like.
Further, in the humidifying heat thawing step, it is necessary to heat the baking pan while humidifying. As a humidifying method, a method in which the humidified water is easily turned into steam by heating is desirable. Specifically, for example, water is sprayed in a mist state. Thereby, in the heating, by humidifying the humidified water, the humidified water is heated and turned into steam, which comes into contact with the baking pan. It can be applied to bread. For this reason, even in the heating and thawing step for a shorter time, the temperature of the enclosing filling of the subsequent baked bread can be easily set to −7 ° C. or more.
[0022]
Then, if necessary, the baking pan is re-baked and heated in the humidifying heating and thawing step. By re-baking while humidifying, the baking pan can be made to have a moderate baking color even if the baking pan is not completely thawed. If it is not humidified, it will be difficult to burn, and it will be necessary to bake for a long time or fry for a long time, but the baking color will be too black, the skin will be hard and oily .
[0023]
Further, if necessary, the temperature of the internal filling of the baked bread after the humidification heating and thawing step is set to -7 ° C or higher. The temperature is desirably -5 ° C or higher, and more desirably -3 ° C or higher. Thawing in the humidifying heat thawing step means not only complete thawing of the frozen baked bread but also part of thawing as described later.
Further, if necessary, the humidifying heat thawing step is performed at a temperature of 170 ° C. to 200 ° C. for 3 minutes to 7 minutes.
That is, in order to make the temperature of the internal filling of the baked bread after the humidifying heating and thawing step -7 ° C or more, the humidifying heat and thawing step is performed at a temperature of 170 ° C to 200 ° C, preferably 175 ° C to 185 ° C, and It is desirable to carry out under the condition of 3 minutes to 7 minutes, preferably 5 minutes 30 seconds to 6 minutes 30 seconds. Thereby, the frozen and baked bread is in a completely thawed state or a partially thawed state. The partially thawed state is, for example, a state in which the bread portion of the baked bread is in a frozen state immediately before complete thawing, or a case in which only the bread portion of the baked bread is completely thawed, but the internal filling is completely or partially frozen. Means
[0024]
By doing so, excessive heating can be prevented, and by taking the subsequent steaming temperature raising step, the filling of the fried bread after the oil frying step is sufficiently heated, and preferably the temperature is increased. It rises to a temperature of 50 ° C. or higher and becomes hot and organoleptically favorable when eaten.
By adopting the humidifying heating and thawing step, the fried bread after the frying can be made to have a more crisp and light texture, and the crispness can be maintained for several hours.
[0025]
Further, if necessary, the humidification in the humidification heating and thawing step is performed in an initial stage of the humidification heating and thawing step. As a humidification method, water can be sprayed into the heating device once or plural times immediately before the start of heating and / or immediately after the start of heating, or by other methods. A method of spraying water into the heating device is desirable. Specifically, for example, water is sprayed instantaneously 5 to 15 times within 30 seconds after the start of heating. In this case, the humidified mist of water is quickly heated and easily turned into steam, which comes into contact with the baking pan. Heat energy can be effectively applied to the baked bread. For this reason, even in the humidifying heating and thawing step for a shorter time, the temperature of the enclosing filling of the subsequent baking pan can be easily set to −7 ° C. or more.
[0026]
Furthermore, the humidification heating and thawing step is performed using a convection oven. The convection oven is based on a hot air convection method as a heating method. For example, compared with a heat radiation type fixed kiln, the convection oven effectively applies larger heat energy to the baked bread in combination with the humidification.
[0027]
And if necessary, the temperature of the filling of the baking pan after the above-mentioned steaming temperature raising step is set to 10 ° C. or more. The temperature is preferably set to 15 ° C. or higher, and more preferably 20 ° C. or higher.
In this way, when the steaming temperature in the steaming temperature raising step is not completely thawed after the heating and thawing, the remaining thawing is performed and completely thawed. The filling is heated.
[0028]
In addition, if necessary, in the humidifying heating and thawing step, while performing the baking pan on the top plate, in the steaming heating step, leave the baking pan on the top plate at room temperature, The temperature of the baking pan is increased by the residual heat of the baking pan and the top plate.
Specifically, for example, under a normal temperature condition of a cooking room in a convenience store, a fast food store, a freshly baked bread store, etc., it is to leave the baked bread placed on a heated top plate with the baked bread placed thereon. . By doing so, in the steaming temperature raising step, the residual heat of the top plate heated in the humidifying heating and thawing step is transmitted to the similarly heated baking pan, and the temperature of the baking pan and the internal filling is further promoted.
[0029]
Further, if necessary, the steaming temperature raising step is performed for 5 minutes or more under an ambient temperature condition of 18 ° C to 30 ° C. Preferably, the reaction is carried out at a temperature of 20 ° C. to 28 ° C. and a time of 5 minutes or more. There is not so much condition on the upper limit of the time for the steaming and heating step. If the time of the steaming and heating step is 6 hours or less, it is desirable that the skin of the baked bread does not excessively dry, and in this regard, it is more desirable that the time be 3 hours or less. However, this takes too much time, and the rise in the temperature of the baked bread reaches a peak within 30 minutes after the start of the steaming temperature raising step, and the temperature drops thereafter, and the temperature rises 60 minutes after the start of the steaming temperature raising step. After that, the temperature is almost returned to normal temperature and maintained at normal temperature, so that a longer steaming temperature raising step has little meaning other than holding standby until frying. Therefore, within 30 minutes is sufficient. The former steaming and heating process for several hours is effective when the baked bread prepared to a state only for frying is held and held until frying, and is immediately fried when necessary, whereas the latter 30 minutes is effective. The steaming temperature raising step is effective when it is necessary to quickly fry oil from a frozen baking pan. As described above, by adjusting the length of the steaming and heating process to a longer or shorter time, it becomes possible to match the timing of frying of the baking pan.
[0030]
In addition, as a method of frying, any method such as a method of inverting the baking pan in the middle and frying the upper and lower portions alternately or a method of frying and frying may be used, but a method of frying and frying is desirable. The method of frying and frying is superior in terms of workability, and the temperature of fried bread after frying is easily increased uniformly.
[0031]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, a method for producing fried bread according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
As shown in FIG. 1, the method for producing fried bread according to the embodiment is a method for producing fried bread by thawing a frozen baking pan containing a filling and frying the frozen baking pan. Heating and thawing step of heating and defrosting while heating the humidifier, a steaming and heating step (2) of heating the baked bread after the humidifying and heating and thawing step by heating at room temperature with residual heat, and a steaming and heating step An oil frying step (3) for frying the baked bread that has been thawed later. Hereinafter, each step will be described.
[0032]
(1) Humidification, heating and thawing process
In this step, as shown in FIG. 2, the convection oven 1 is used to re-bake while humidifying. The convection oven 1 has a firing chamber 3 in which a top plate 2 on which firing pans are placed is accommodated in multiple stages. Reference numeral 4 denotes a door that can be opened and closed so that the top plate 2 can be taken in and out when the door is opened. Many small holes (through holes) 5 are opened in the wall of the firing chamber 3. The firing chamber 3 is surrounded by a partition wall 6 at an interval. Reference numeral 13 denotes a heater, and the air heated by the heater 13 becomes hot air when the fan 12 rotates, forming a flow as shown by arrows in FIG. The inside of the firing chamber 3 is heated by convection. Reference numeral 10 denotes a sprayer, and water is supplied from the water supply device 9 to the sprayer 10 through the water supply pipe 11. The sprayer 10 sprays mist of water at a relatively low temperature into the space (hot air flow passage) between the firing chamber 3 and the partition wall 6. The water sprayed from the atomizer 10 turns into steam and passes through the small holes 5 along the flow of hot air indicated by arrows, enters the firing chamber 3 and humidifies and heats the inside of the firing chamber 3. Reference numeral 7 denotes an exhaust damper, and reference numeral 8 denotes a controller for controlling the temperature in the firing chamber 3, turning on / off the sprayer 10, and the like.
[0033]
Then, the baking pan is rebaked in the baking chamber 3. The baking is performed such that the temperature of the filling of the baking pan after the humidifying heating and thawing step is −7 ° C. or higher, preferably −5 ° C. or higher, more preferably −3 ° C. or higher. The firing is performed under a temperature condition of 170 ° C to 200 ° C for 3 minutes to 7 minutes. It is desirable to carry out the reaction at a temperature of preferably 175 ° C to 185 ° C and a time of 3 minutes to 7 minutes, preferably 5 minutes 30 seconds to 6 minutes 30 seconds. Thereby, the frozen and baked bread is in a completely thawed state or a partially thawed state.
[0034]
At this time, the sprayer 10 is operated to humidify the firing. Humidification in the humidification heating and thawing step is performed at an initial stage of the humidification heating and thawing step. The humidification is performed once or multiple times immediately before the start of re-firing and / or immediately after the start of re-firing, for example, 5 to 15 times instantaneously for 30 seconds after the start of firing, between the firing chamber 3 and the partition wall 6 ( Water is sprayed into a hot air flow path) in a mist state, and is introduced into the firing chamber 3 while being vaporized by hot air, so that the inside of the firing chamber 3 is humidified and heated. In this case, the humidified mist-like water is rapidly heated and easily turned into water vapor, which comes into contact with the baked bread, so that in re-baking, more heat energy is effectively applied to the baked bread. Will be able to
[0035]
(2) Steaming process
The door 4 is opened from the convection oven 1, the top plate 2 is taken out, the baking pan is left at room temperature with the baking pan placed on the top plate 2, and the baking pan is heated by the residual heat of the baking pan itself and the top plate 2. In this case, the baking is carried out for 5 minutes or more under an ambient temperature of 18 ° C. to 30 ° C. so that the temperature of the filling of the baking pan is 10 ° C. or more, preferably 15 ° C. or more, more preferably 20 ° C. or more. As a result, the temperature of the baking pan and the included filling is steamed and increased by the residual heat of the baking pan itself and the top plate 2, and is also made uniform. That is, the temperature of the filling rises to a temperature close to the inside of the dough, and the situation where the temperature of the product varies from part to part is prevented.
[0036]
(3) Oil fry process
After the steaming and heating step, the baked bread thawed is fried. As the method of frying, any method such as a method of inverting a baking pan in the middle and alternately frying the upper part and the lower part, and a method of frying and frying may be used, but a method of frying and frying is desirable. In this case, since the temperature of the baking pan and the internal filling is steamed and increased by the residual heat, and the temperature is uniform, the internal filling of the fried bread after the subsequent oil frying step is sufficiently heated and becomes hot. And is functionally preferred. For this reason, it is not necessary to fry for a long time, and it is possible to prevent a situation in which the skin becomes completely black due to excessive frying, and a stiff and hard texture is exerted on the quality.
As a result, when the filling inside the fried bread after frying was eaten, the temperature was hot and sensuously preferred, specifically, for example, a temperature of 50 ° C. or higher, and the crispy immediately after frying. Texture can be given.
[0037]
【Example】
Next, Example 1 will be described. The first embodiment is based on the following conditions.
First, the frozen baking bread shown in FIG. 3 was used.
[0038]
Then, the frozen baked bread is frozen and stored at -20 ° C. for about 2 weeks in a manufacturing plant, and then frozen and delivered to a convenience store for about 48 hours, taken out of the freezer, thawed and fried as follows. did.
[0039]
(1) Humidification, heating and thawing process
Using the convection oven 1 preheated to 180 ° C., re-bake while humidifying. Baking is performed at 180 ° C. for 6 minutes at an initial stage after the start of the baking, that is, while spraying water in ten times within 15 seconds. The temperature of the filling of the baking pan after heating and thawing is −3 to −4 ° C.
[0040]
(2) Steaming process
The top plate 2 on which the baking pan is placed is taken out of the convection oven 1, and the baking pan is left standing at room temperature while being placed on the top plate 2, that is, left at an ambient temperature of 24 ° C. for 5 minutes to steam. The temperature of the internal filling of the baked bread after steaming is 22 to 24 ° C.
[0041]
(3) Oil fry process
The baking pan is fried for 80 seconds while immersing in oil heated to 180 ° C. The temperature of the filling of the fried bread after frying is around 60 ° C. Then, the oil adhering to the surface of the fried bread is shaken off.
[0042]
The fried bread according to Example 1 produced in this manner is discreet because it does not have an excessively oily smell or flavor, and has a crispy texture along with the skin of the fried bread and the breadcrumbs attached to the skin. The crispy texture was maintained even after 4 hours from the frying. In addition, the inclusion filling was also hot and functionally preferred.
[0043]
[Experimental example]
(Experimental example 1)
In a humidification heating and thawing process, a comparative experiment was conducted to examine the effect on the filling temperature when humidification was performed and when humidification was not performed.
As the frozen baked bread, one manufactured in the same manner as in Example 1 was used.
[0044]
The frozen baked bread was placed on a top plate and baked in the above convection oven at 180 ° C. for 6 minutes. Thereafter, the baked bread was taken out of the oven together with the top plate and steamed at room temperature for 5 minutes.
In this case, the change in the ambient temperature around the baking pan and the change in the filling temperature were measured and compared for the case humidified by the convection oven (Example 1) and the case not humidified (Comparative Example 1). The ambient temperature was measured by fixing the sensor at a point 1 to 2 cm above the top plate.
[0045]
The results are shown in FIG. In Example 1, as a result of re-baking while humidifying in the humidifying heating and thawing step, the temperature of the filling rises to −3.8 ° C. at the end of the humidifying heat and thawing step, and the temperature of the filling further increases in the steaming and heating step. It increased to 24 ° C. at the end. And the temperature of the filling of the deep-fried bread after frying was about 60 ° C. On the other hand, in Comparative Example 1, there was almost no increase in the temperature of the filling in both the humidifying heating / thawing step and the steaming temperature raising step, and the temperature was lower than 0 ° C. even at the end of the steaming temperature rising step. Then, the temperature of the filling included in the fried bread after frying was about 42.3 ° C. As a result, it was found that by performing the humidification in the humidification heating and thawing step, the filling temperature in the steaming step was increased to a temperature close to the inside of the dough, which proved the effectiveness of the present invention.
[0046]
(Experimental example 2)
Next, while variously changing the conditions (temperature and time) of the humidifying heating and thawing process and the conditions (time) of the steaming and heating process, frying, and measuring the filling temperature (core temperature) of the fried bread, The product was evaluated.
[0047]
Also in this experimental example 2, a frozen baked bread manufactured in the same manner as in example 1 was used.
[0048]
The results are shown in FIG.
From these results, in Experimental Example 2, in each example of the present invention, the temperature of the internal filling after the steaming temperature raising step was increased to 20 to 25 ° C., but in Comparative Examples 1 to 3, this step was adopted. As a result, the temperature of the internal filling was lower than 0 ° C. In addition, the temperature of the encapsulating filling of the examples of the present invention is significantly higher than that of the comparative example, and almost exceeds 50 ° C. (that is, stably high). In addition, the frying color was also good brown, and the texture was good and crispy. In particular, the results of Examples 1 and 2 are good, and the temperature of the internal filling is stably higher than 55 ° C. And Example 1 maintained the good crispness even after 4 hours from the frying, and was the best. That is, it was found that the re-firing in the humidification heating and thawing step was good when performed at 180 ° C for 3 minutes to 6 minutes, and in the steaming and temperature raising step for 5 minutes to 10 minutes.
[0049]
【The invention's effect】
As described above, according to the method for producing fried breads of the present invention, the temperature of the baked bread and the internal filling can be steamed and increased by the residual heat by adopting the steaming and heating step after the humidifying heating and thawing step. , And can be made uniform. Therefore, it is possible to sufficiently raise the temperature of the internal filling of the fried bread after the subsequent oil frying step, and to make it hot and functionally preferable. That is, the temperature of the filling rises to a temperature close to the inside of the dough, so that the thawing and frying can be performed uniformly, and the situation where the temperature of the product varies from part to part can be prevented. For this reason, it is not necessary to fry for a long time, and it is possible to prevent a situation in which the skin becomes completely black due to excessive frying, and a stiff and hard texture is exerted on the quality.
As a result, when the filling inside the fried bread after frying is eaten, it can be heated to a functionally preferable temperature, specifically, for example, a temperature of 50 ° C. or more, and the crispy food immediately after frying. Can give a feeling.
In addition, since the filling temperature can be raised even in a relatively short time, this method is extremely preferable as a method implemented during business hours in convenience stores, fast foods, freshly baked bread shops, and the like.
Alternatively, on the contrary, if the steaming and heating step is performed for several hours, the baked bread after thawing can be prepared and ready to be fried at any time, and held for a few hours, and immediately fried when necessary. This can also raise the temperature of the filling of the fried breads. As described above, in any case, it is possible to produce fried bread in accordance with the timing of frying.
[Brief description of the drawings]
FIG. 1 is a process chart showing a method for producing fried bread according to an embodiment of the present invention.
FIGS. 2A and 2B are diagrams showing a convection oven used in a humidifying heating and thawing step in the method for producing fried bread according to the embodiment of the present invention, wherein FIG. 2A is a plan view, FIG. ) Is a side view.
FIG. 3 is a table showing manufacturing conditions of a frozen baked bread according to an example of the present invention.
FIG. 4 is a table showing numerical data of an atmosphere and a core temperature of an included filling at the time of thawing in Example 1 and Comparative Example 1 according to Experimental Example 1 of the present invention.
FIG. 5 is a table showing conditions and results according to Experimental Example 2 of the present invention.
[Explanation of symbols]
(1) Humidification, heating and thawing process
(2) Steaming process
(3) Oil fry process
1 convection oven
2 Top plate
3 firing room
4 door
5 small holes
6 partition wall
7 Exhaust damper
8 Controller
9 water supply
10 sprayer
11 Water pipe
12 fans
13 heater

Claims (10)

In the method for producing fried breads to produce fried breads by thawing and frying a frozen baking pan containing a filling,
A humidification heating and thawing step of heating and thawing the frozen baked bread while humidifying; a humidification heating step of simmering the baked bread after the humidification heating and thawing step with ordinary heat at ordinary temperature to raise the temperature; A frying step of frying the thawed baked bread after the warming step. 2. The method for producing fried breads according to claim 1, wherein the baked bread is rebaked and heated in the humidifying heating and thawing step. The method for producing fried breads according to claim 1 or 2, wherein the temperature of the filling in the baking pan after the humidifying heating and thawing step is -7 ° C or more. The method for producing fried bread according to claim 1, 2 or 3, wherein the humidifying heating and thawing step is performed at a temperature of 170C to 200C for 3 minutes to 7 minutes. 5. The method for producing fried bread according to claim 1, wherein the humidification in the humidification heating and thawing step is performed at an initial stage of the humidification heating and thawing step. 6. The method for producing fried bread according to claim 1, wherein the humidifying heat thawing step is performed using a convection oven. 7. The method for producing fried bread according to claim 1, wherein the temperature of the filling of the baking pan is 10 ° C. or more in the steaming temperature raising step. In the humidification heating and thawing step, the baking pan is placed on a top plate, and in the steaming temperature raising step, the baking pan is left at room temperature while being placed on the top plate, and the baking pan is subjected to the baking. The method according to claim 1, 2, 3, 4, 5, 6, or 7, wherein the temperature is raised by residual heat of the bread and the top plate. 9. The production of fried bread according to claim 1, wherein the steaming temperature raising step is performed for 5 minutes or more under an ambient temperature condition of 18 DEG C. to 30 DEG C. Method. The fried bread according to claim 1, 2, 3, 4, 5, 6, 7, 8 or 9, wherein the temperature of the filling of the fried bread after the frying step is a temperature of 50 ° C. or more. Manufacturing method.

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