JP2007244306A - Fried bakery, method for producing the same and dough for producing fried bakery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a fried bakery having a crispy feeling and a natural fry feeling in good balance only by freezing followed by thawing with an microwave oven, etc.; and to obtain a fried bakery obtained by the method and dough for the fried bakery. <P>SOLUTION: The method for producing a fried bakery comprises roasting or cooking dough, coating the roasted or cooked dough with separating powder containing oil and fat powder, then coating the dough with oil and fat-free batter, attaching breadcrumb to the dough and frying the dough in oil. The fried bakery is obtained by the method. The dough for producing the fried bakery is obtained by roasting or cooking dough and then freezing the dough. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a fried bakery, and more particularly, to a method for producing a fried bakery having freezing resistance in which excellent flavor and texture are maintained even after freezing and thawing, and a fried bakery obtained by the production method.

Fried bakery typified by curry bread is generally prepared by wrapping cooked curry and other fillings (bakery) in bakery dough, adding batter containing eggs, water, etc., adding bread crumbs, and proofing. And cooked.
These fried bakery confines the flavor of bread and filling in the outer garment by frying the outer garment and brings out the deliciousness.

By the way, the bread crumbs on the surface of these fried bakery have a crunchy texture only when they are fried or baked. Those thawed in will lose the crispness. In order to prevent this, it was necessary to leave the oil at room temperature or thaw it in a microwave oven and then re-oil it. However, when re-oiling, frying oil must be prepared, it cannot be done easily, there is a risk of fire, skill is necessary to do without scorching or rupturing the dough, twice There is a problem that the flavor becomes oily because it is fried.
In addition, fried bakery with a crispy texture is known by frozen and sold before frozen and sold in a state where it is stopped in the middle, and the consumer oils it. Patent Document 1). However, such fried bakery is generally quite large and has considerable skill in brewing oil, so it is often difficult for ordinary consumers to do this.
For this reason, there has been a demand for a fried bakery that has a crisp feeling just by thawing and the like in a microwave oven without re-oiling.

In order to solve such a problem, the present inventors first paid attention to moisture transferred from the cloth to the clothes during frozen storage or microwave heating. In order to prevent the moisture transfer from affecting the crunchiness, it has been found that the amount of bread crumbs must be approximately 2 g or more with respect to a total of 100 g of dough and filling. Next, although it is a batter liquid, it is necessary to attach the above-mentioned amount of bread crumbs to the dough and prevent moisture from being transferred to the bread crumbs. For this purpose, for example, starch is 3% by mass or more, particularly 10% by mass. The present inventors have found that it is necessary to use a batter solution having a viscosity of 2000 mPa · s or more, preferably about 2500 to 4000 mPa · s at 10 to 20 ° C. However, even when the amount of bread crumbs attached and the batter liquid are defined in this way, when the frozen fried bakery is thawed with a microwave oven, an excellent crunchy texture cannot be obtained. Therefore, as a result of further examination, it was found that by using a batter containing fats and oils, moisture transfer can be suppressed, and even when thawed with a microwave oven or the like, an excellent crunchy texture can be obtained (for example, Patent Document 1).
“Happy Studio Mother Yamaki” homepage (http://www.rakuten.co.jp/s-koubou/861038/574665/) Japanese Patent No. 3467008

  However, when a batter solution containing fats and oils is used, the crunchy feeling of bread crumbs can be obtained, but the batter layer formed on the surface of the dough after oil will have a weak crisp texture. In other words, it was found that the bread crumbs and batter layers become reasonably hard, and the crunchy texture from the time when they are covered until the teeth reach the contents of the dough, the so-called natural fried feeling is lost. This corresponds to the case where the fats and oils are emulsified in the batter and the case where they are simply dispersed.

  Therefore, an object of the present invention is to provide a method for producing a fried bakery having a good balance between a crunchy feeling and a natural fried feeling just by thawing in a microwave oven after freezing, and a fried bakery obtained by the method. To do.

  As a result of diligent research to achieve the above object, the present inventors have baked or steamed the dough, and then coated it with powdered oil and fat, and then applied a process of coating a batter that does not contain oil and fat. In addition, the present inventors have found that a fried bakery can be obtained in which the balance between a crunchy feeling and a natural freshly fried feeling is maintained even after thawing with a microwave oven or the like.

That is, the present invention is characterized in that after the dough is baked or steamed, it is coated with powdered fat and fat, then coated with batter not containing fat and oil, and then breadcrumbs are attached and oiled. A method for producing a fried bakery is provided.
Moreover, this invention provides the fried bakery obtained by this manufacturing method.
The present invention also provides a dough for producing the above-mentioned fried bakery, which is obtained by baking or steaming the dough and then freezing it.

  If the manufacturing method of this invention is used, the fried bakery in which the balance of a crunchy feeling and a natural freshly fried feeling is maintained moderately will be obtained. In particular, it is effective for a fried bakery that has been frozen and then thawed in a microwave oven or the like without re-oiling.

  As raw materials for the dough for fried bakery used in the present invention, flours such as wheat flour and rye flour; natural starches such as tapioca starch and corn starch; modified starches such as acid-modified starch, oxidized starch, enzyme-modified starch and crosslinked starch; Yeasts such as compressed yeast, active dry yeast, and sugar-resistant yeast; salt; fats and oils such as shortening, margarine, butter, compound margarine; sucrose, glucose, starch syrup, invert sugar, isomerized sugar, honey, craft oligosaccharide, etc. Dairy products such as skim milk powder, whey powder, powdered cheese, condensed milk and whole milk; yeast foods; enzymes; emulsifiers; eggs such as whole eggs, egg yolks, egg whites, and dried products thereof. The fried bakery obtained by the method of the present invention preferably contains a filling. Examples of such fillings include curry, ham, sausage, gratin, fried noodles, whipped cream, custard cream, jam, salad, chocolate, red bean paste, etc., which are cooked according to conventional methods.

When wheat flour is used as the main raw material for a fried bakery dough, it is preferable to use a strong flour in order to give the dough sufficient extensibility when the dough is baked as described below. In addition, when steaming the dough, it is possible to use only strong powder if the steaming conditions and cooling conditions are strictly defined, but it is preferable to use a mixture of strong powder and weak flour or medium strength flour.
The dough for fried bakery used in the present invention can be obtained by kneading by a straight method, a medium seed method or the like, then encapsulating the above filling as necessary, and proofing.

  The obtained dough is baked or steamed. The baking is preferably performed by heating in an oven. The oven may be either a continuous type or a batch type. For example, it is preferable to heat the upper flame at 160 to 200 ° C. and the lower flame at 140 to 200 ° C. for 5 to 10 minutes. Steaming may be either a continuous type or a batch type, and may be pressurized as necessary. In general, steaming at 95-100 ° C for 7-12 minutes is preferred. After baking or steaming, it is preferable to use a step of cooling to room temperature to coat the dusting powder (hereinafter sometimes referred to as “dusting step”). Alternatively, it may be frozen and then thawed and used for the dusting process.

As fats and oils used for powdered fats and oils that are the main component of dusting powder, those having a melting point of 50 to 90 ° C. are preferable. For example, lard, soybean oil, cottonseed oil, beef tallow, fish fat, palm oil, rapeseed oil, corn oil, MCT, etc. In the present invention, one or more of these can be used. Such powdered fats and oils are, for example, those obtained by mixing and emulsifying base oils and fats and other emulsifiers such as glycerin fatty acid esters and polyglycerin fatty acid esters, and then cooling and solidifying them, followed by freeze pulverization, extrusion granulation, or emulsification Can be prepared by spray cooling granulation or the like. The emulsifier preferably has an HLB of 5 or more. The content of the emulsifier in the powdered fat is preferably 1 to 20% by mass. By coating the dough with such powdered fats and oils, a fried bakery excellent in balance between crunchiness and natural freshness can be obtained.
Powdered fats and oils can also be prepared by spray drying using excipients such as saccharides such as dextrin, lactose and gum arabic, but these saccharides often have high water absorption. When coating powder containing ingredients with high water absorption after the steaming process, the moisture of the dough is easily absorbed, and the clothes may peel off in the process after sticking the batter. Not necessarily preferred.

  Moreover, since powdered fats and oils are fundamentally oils, they tend to repel batters that do not contain fats and oils. However, when the baked wheat flour is mixed with powdered fats and oils, familiarity with batters that do not contain fats and oils is improved, and batters that do not contain fats and oils can be uniformly applied to the flour. The mixing ratio between the powdered fats and oils in the flour and the baked wheat flour is preferably 2: 1 to 6: 1, particularly preferably 3: 1 to 5: 1, and most preferably about 4: 1. When the powdered fat content is less than 2/3, the familiarity with batters not containing fat is improved, but the storage property after the production of fried bakery tends to be lowered.

  The amount of coating on the dough is not particularly limited as long as the dusting powder covers the entire surface of the dough, but for example, 0.1 to 1 g with respect to 56 g of dough containing 18 g of filling, Particularly preferred is 0.3 to 0.8 g. There are no particular restrictions on the method for coating the dough, and the dough may be immersed in the dough, or the dough may be dusted.

A batter that does not contain fats and oils is substantially free of oil and is obtained by dissolving and dispersing components that dissolve or disperse in water, and coats the dusted dough. Examples of ingredients to be dissolved / dispersed in water include flours such as wheat flour; starches such as natural starch and modified starch; eggs such as egg white or dried products thereof; dietary fiber; proteins such as casein and soybean protein; And the like. The batter liquid needs to adhere a predetermined amount of bread crumbs to the dough and prevent moisture from being transferred to the bread crumbs. Here, starch is very effective in adhering bread crumbs to the dough and preventing moisture from being transferred to bread crumbs. For example, it is preferable to contain 3% by mass or more, particularly 10% by mass or more of starch, and make it 2000 mPa · s or more (measured with a C-type viscometer, hereinafter the same) at any temperature of 10 to 20 ° C. The upper limit of the viscosity is not particularly limited as long as the viscosity does not cause gelation. Especially, it is preferable to set it as the batter liquid which has a viscosity of about 2500-4000 mPa * s especially. Thereby, the adhesion amount of bread crumbs with respect to dough or the total of dough and filling can be increased, and the amount of moisture transferred to bread crumbs can be reduced.
When starch is blended, the viscosity can be easily adjusted and the effect of improving batter peeling is improved. Furthermore, the obtained fried bakery has an excellent balance between crunchiness and natural freshness. Among starches, it is more preferable to mix modified starch, and it is particularly preferable to mix phosphate-crosslinked starch. In order to set the viscosity to 2500 to 4000 mPa · s, the blending amount in the starchy batter is preferably 3% by mass or more, particularly preferably 10% by mass or more.
Here, if the starch content is 10% by mass or more, the adhesion amount of bread crumbs is increased, and the effect of preventing the transfer of moisture to bread crumbs is enhanced, but the batter layer after oil is poorly crisp, So-called pulling occurs. When a phosphoric acid cross-linked starch is blended, such grinding can be improved.

  Moreover, when pregelatinized starch is used, the adjustment of the viscosity is easy and the effect of improving batter peeling is improved. For example, if a thickener such as xanthan gum is used to adjust the viscosity, the batter becomes a gel and the familiarity with the dough tends to deteriorate. On the other hand, pregelatinized starch can be dissolved in cold water to increase the viscosity. Therefore, for example, if a part of the modified starch is replaced with pregelatinized starch, the batter that does not contain fats and oils is adjusted to an appropriate viscosity without using a thickener or with the minimum use of a thickener such as xanthan gum. It is possible to reduce batter peeling and to obtain a fried bakery excellent in storability and texture after cooking.

  The amount of batter that does not contain fat is not particularly limited as long as the batter is in a state of covering the entire surface of the dough, but for example, it is approximately 2 to 10 g with respect to 56 g of dough containing 18 g of filling. In particular, 4 to 8 g is preferable. There are no particular restrictions on the method for coating batter dough that does not contain fats and oils, and any method such as dipping, spraying, or applying by brushing may be used.

  The bread crumbs used in the present invention may be either dry bread crumbs or raw bread crumbs, and there are no particular restrictions on the water content, particle size, and the like. The amount of the bread crumb attached to the dough is not particularly limited as long as the bread crumb covers the entire surface of the dough, but it is preferably 2% by mass or more, particularly 2.5% by mass or more based on the dough. There is no restriction | limiting in particular in the adhesion method to bread dough, Dough may be immersed in bread crumbs and bread crumbs may be sprinkled on dough.

  After the crumbs are attached to the dough, oil is applied. There is no particular restriction on the method of oiling. For example, in the case of 56 g of dough with 18 g of filling, put dough covered with crumbs in oil heated to about 170 to 210 ° C., and about 0.5 to 3 minutes on one side Oil it, turn it over and re-oil it for the same amount of time. Although there is no restriction | limiting in particular also in the oil to be used, For example, soybean white squeezed oil etc. can be used. In addition, in order to accelerate | stimulate fermentation, you may perform a proofing process before oiling.

After oiling, the oil is drained and cooled to room temperature by allowing it to cool, etc., and can be used for eating. Further, it may be frozen for long-term storage. Since the fried bakery produced by the production method of the present invention has freezing resistance, if it is thawed by a suitable means such as a microwave oven after freezing, a fried bakery with a balance between crunchy feeling and natural fried feeling can be obtained. . The production method of the present invention is particularly suitable for a method for producing a fried bakery that is thawed in a microwave after freezing.
The production method of the present invention may include a step of freezing and thawing the baked or steamed dough after baking or steaming the dough and before coating the dusting powder. By providing such a process, it is possible to divide the manufacturing process of the fried bakery, which is particularly effective when the manufacturing of the fried bakery has to be suspended for some reason. A microwave oven can be used for thawing after freezing.
The dough of the present invention is an intermediate product for producing the fried bakery of the present invention, and since it is frozen, it can be stored for a long time, and is thawed according to demand to the next step for producing a fried bakery. Can be provided.

  Using the production method of the present invention, when producing bread dough as dough, curry bread using curry as filling, the texture of the surface other than bread crumbs of bakery products created using batters containing fats and oils was softened A curry bread with a texture different from the soft texture is obtained.

  EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.

  Bread dough was prepared by the straight method with the formulation shown in Table 1. Using a NAM50C mixer (manufactured by Aikosha Seisakusho Co., Ltd.), kneading was conducted at a low speed mixing of 2 minutes, oil and fat charging, low speed mixing for 5 minutes, medium speed mixing for 3 minutes, and a lifting target of 23.0 ° C. There was no floor time. Next, the dough was divided by 38 g by hand, and 18 g of curry filling (P curry twice-cooked (oriental yeast) was wrapped by hand. Next, temperature 38 ° C., humidity 60% setting (Du conditioner OBS- D4 manufactured by Oshikiri Co., Ltd.) for 45 minutes.

  The obtained bread dough was cooked at 100 ° C./10 minutes in a continuous cooking mode using a convection oven (combination oven CM6 RATIONAL). After completion of heating, the mixture was allowed to cool for 10 minutes and snap frozen in a freezer set at −35 ° C. for 60 minutes. It thawed at a later date and used for the dusting process.

  A flour was prepared with the formulation shown in Table 2, and the bread dough obtained above was coated. The amount of dust applied was 0.5 g / piece. Subsequently, after mixing each raw material with the mixing | blending shown in Table 3, it prepared so that the viscosity of 10 degreeC might be set to 3000 mPa * s with a xanthan gum, and it was set as the batter which does not contain fats and oils. The bread dough with dusting powder was immersed in this. The amount of batter that does not contain fats and oils was 6.0 g / piece. Next, bread crumbs (manufactured by Fuji Bread Crumb Co., Ltd.) were attached to this. The adhesion amount of bread crumbs was 5.0 g / piece.

  Next, soybean white squeezed oil was heated to 190 ° C., and bread dough with bread crumbs was poured into this, and after 1.5 minutes of oiling, it was turned over and further oiled for 1.5 minutes to prepare curry bread. This was left on the net for 10 minutes to drain the oil, and then rapidly frozen in a -35 ° C freezer for 60 minutes. The curry bread stored at -18 ° C for 1 month was placed on a microwave dish while frozen, and heated at 500 W for 60 seconds / piece without wrapping, and thawed. The flavor and texture of the thawed curry bread immediately after the oiling were slightly increased, but there was a crunchy texture, and the entire garment remained moderately hard, maintaining a natural fresh fried feeling. Moreover, there was neither oiliness nor a strange odor, and it had an excellent flavor. Thereby, it was confirmed that the fried bakery manufactured by the method of this invention has freezing tolerance.

  Bread dough was prepared by the medium seed method with the formulation shown in Table 4. Using a NAM50C mixer (manufactured by Aikosha Seisakusho Co., Ltd.), low speed mixing was performed for 3 minutes → medium speed mixing for 2 minutes, and the kneading was performed at a target of 26.0 ° C. Next, a proofing was performed for 2 hours and 15 minutes at a temperature of 28 ° C. and a humidity of 75% (Du conditioner OBS-D4 manufactured by Oshikiri Co., Ltd.) Next, using a NAM50C mixer, main mixing was performed in a low speed mixing for 3 minutes, a medium speed mixing for 2 minutes, a high speed mixing for 3 minutes, an oil and fat charging, a low speed mixing for 3 minutes, a medium speed mixing for 2 minutes, and a high speed mixing for 4 minutes. A floor time of 1 hour was provided at room temperature (23 ° C.). Next, the dough was divided by 30 g by hand, and 18 g of curry filling (P-curry cooked twice (oriental yeast) was wrapped by hand. After stirring for 30 minutes, 30 g of dough is wrapped and molded, and the above curry filling 18 g is wrapped with a wrapper (CN-500 (manufactured by Leon Automatic Co., Ltd.) or AR-8 (manufactured by Covert Co., Ltd.)). Next, the fabric was turned upside down, and then heated for 40 minutes at a temperature of 38 ° C. and a humidity of 60% (Du Conditioner OBS-D4 manufactured by Oshikiri Co., Ltd.).

  The obtained bread dough was baked for 7 minutes using an electric oven (New Component Oven TMC-GG-21, manufactured by Sanko Machinery Co., Ltd.) at 200 ° C. on the top, 190 ° C. on the bottom, and 1 on the heating power. After firing, the mixture was allowed to cool on the rack for about 30 minutes, and then quickly frozen in a freezer set at −35 ° C. for 60 minutes. It thawed at a later date and used for the dusting process.

  A flour was prepared with the formulation shown in Table 2, and the bread dough obtained above was coated. The amount of dust applied was 0.5 g / piece. Subsequently, after mixing each raw material with the mixing | blending shown in Table 5, it prepared so that the viscosity of 10 degreeC might be set to 3000 mPa * s with a xanthan gum, and it was set as the batter which does not contain fats and oils. The bread dough with dusting powder was immersed in this. The amount of batter that does not contain fats and oils was 6.0 g / piece. Next, dry bread crumbs mainly having a size of 5 to 7 mm in a range of a major axis of 2 to 12 mm were attached thereto. The adhesion amount of bread crumbs was 5.0 g / piece.

  Next, soybean white squeezed oil was heated to 190 ° C., and bread dough with bread crumbs was poured into this, and after 1.5 minutes of oiling, it was turned over and further oiled for 1.5 minutes to prepare curry bread. This was left on the net for 10 minutes to drain the oil, and then rapidly frozen in a -35 ° C freezer for 60 minutes. The curry pan stored at -18 ° C for 1 month was frozen and placed on a microwave oven dish, heated at 500 W for 40 seconds / piece without wrapping, and thawed. The flavor and texture of the thawed curry bread immediately after the oil was almost the same as that immediately after the oil, and the natural freshly fried feeling was maintained. Moreover, there was neither oiliness nor a strange odor, and it had an excellent flavor. Thereby, it was confirmed that the fried bakery manufactured by the method of this invention has freezing tolerance.

(Comparative Example 1)
Each raw material was mixed and emulsified with the formulation shown in Table 6, and then prepared with xanthan gum so that the viscosity at 10 ° C. was 3000 mPa · s to obtain an emulsified batter. In Example 1, a curry pan was prepared in the same manner as in Example 1 except that the batter containing no fat was replaced with the emulsified batter shown in Table 6 and the dusting was omitted. In Table 6, Ematec N-100V is an oil used as an emulsifier.

(Comparative Example 2)
In Example 1, curry bread was prepared in the same manner as in Example 1 except that the batter containing no fat was replaced with the emulsified batter.

(Comparative Example 3)
In Example 1, curry bread was prepared in the same manner as in Example 1 except that the dusting was omitted.

(Comparative Example 4)
In Example 1, curry bread was prepared in the same manner as in Example 1 except that soft flour was used instead of powdered fat as the flour.

(Comparative Example 5)
After mixing each raw material with the composition shown in Table 7, it was prepared with xanthan gum so that the viscosity at 10 ° C. was 3000 mPa · s, and a batter containing fats and oils was obtained. In Example 1, instead of attaching a batter that does not contain fats and oils after the step of attaching the dusting powder, it is the same as Example 1 except that batters containing such fats and oils are added and 6.0 g is attached to the bread dough. Curry bread was prepared as follows.

(Comparative Example 6)
In Example 2, curry bread was prepared in the same manner as in Example 2 except that the dusting was omitted.

(Test Example 1)
For the curry breads obtained in Examples 1 and 2 and Comparative Examples 1 to 6, sensory evaluation was performed by two persons in charge on the crunchy feeling of clothes and the natural freshly-fried feeling and grinding. The results are shown in Table 8.
◎ 1 evaluation criteria: very bad. 2 points: Somewhat bad. 3 points: The lowest limit with commercial value. 4 points: Good. 5 points: Very good.

(result)
The curry breads of Examples 1 and 2 were excellent in both crunchiness and natural freshness. Moreover, it was favorable also about the ground. On the other hand, the curry breads of Comparative Examples 1 to 6 were insufficient in either a crunchy feeling or a natural freshly fried feeling. In particular, the curry pan of Comparative Example 6 was not sufficiently ground.

  The present invention can be used in the field of the fried bakery industry.

Claims (12)

  A method for producing a fried bakery comprising baking or steaming a dough, coating a powder containing fats and oils on the dough, coating a batter that does not contain fats and oils, and then adhering bread crumbs to the oil. .   The manufacturing method of the fried bakery of Claim 1 which uses the dust which can apply | coat the batter which does not contain fats and oils uniformly.   The method for producing a fried bakery according to claim 1 or 2, wherein the dusting powder contains baked wheat flour.   The fat or oil constituting the powdered fat is at least one selected from the group consisting of lard, soybean oil, cottonseed oil, beef tallow, fish fat, palm oil, rapeseed oil, corn oil, MCT, and hardened oils and fractionated fats and oils Item 4. The method for producing a fried bakery according to any one of Items 1 to 3.   The method for producing a fried bakery according to any one of claims 1 to 4, wherein the batter containing no fat or oil contains pregelatinized starch.   The method for producing a fried bakery according to any one of claims 1 to 5, wherein the amount of bread crumbs is 2% by mass or more based on the total amount of dough or dough and filling.   The manufacturing method of the fried bakery of any one of Claims 1-6 whose viscosity of the batter which does not contain fats and oils is 2000 mPa * s or more (C-type viscometer) in any temperature of 10-20 degreeC.   The method for producing a fried bakery according to any one of claims 1 to 7, which is frozen after oil is added.   The method for producing a fried bakery according to any one of claims 1 to 8, wherein the dough is frozen or thawed after the dough is baked or steamed and before the dusting is coated.   The method for producing a fried bakery according to claim 8 or 9, which is a method for producing a fried bakery in which thawing after freezing is performed in a microwave oven.   The fried bakery manufactured by the method of any one of Claims 1-10.   The dough for producing a fried bakery according to claim 11, which is obtained by baking or steaming the dough and then freezing it.