JP2011167161A - Method for producing fried bun and the resultant fried bun - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a steamed bun with crisp coating by directly freezing a steamed bun followed by thawing the thus frozen steamed bun under frying. <P>SOLUTION: This problem is solved by a method for producing a fried bun characterized by the following process: bun materials are mixed together under stirring to make bun dough, which is then put at rest for a given period of time; thereafter, the resultant bun dough is subjected to a red-bean-jam-wrapping machine to include red bean jam into the bun dough to make red-bean-jam-included bun dough, which is then steamed into a bun; subsequently, the resultant steamed bun is left to stand and cooled and then stored in a rapid-freezing condition at -20 to -30°C; thereafter, the thus frozen bun is unloaded and then put to frying thawing. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for manufacturing a fried bun for fried buns, which is wrapped in a bun dough, frozen and then fried.

  Traditionally, buns are manufactured by wrapping in bun dough and boiled, fried, baked or steamed. The above-mentioned “frying” and “steaming” processes are employed as means for foaming the dough.

  In addition, the bun dough wrapped around the rice cake is stored frozen and steamed or fried before being used for food or sold.

JP 2007-267621 A JP 2001-169728 A Japanese Patent Application Laid-Open No. 11-289988

  Conventionally, buns are wrapped in bun dough and steamed or fried to make a product. In this case, the taste and texture are good during a fresh period (for example, 1 to 2 days after production), but it is known that the taste and texture rapidly decrease after 3 to 5 days after production. Even within the expiration date (for example, 3 days), there is a great difference between the one immediately after steaming and the one after 3 days, but it is an unavoidable natural change.

  In addition, if wrapped in dough and stored frozen (Patent Document 1), it is possible to prevent a decrease in taste by steaming immediately before sale, but the daily sales volume is indeterminate, and excessive product consumption It is extremely difficult to eliminate the shortage, and it will always be steamed with the expectation, and whether the shortage or too much is a problem that will always be a problem for the parties. In addition, it is practically difficult to steam immediately before sale (for example, it takes at least 10 minutes to steam, and the number is several dozen), and it is practically difficult to steam as many times as necessary. I had to be.

  Furthermore, when the steamed days were different, not only the appearance and taste were different, but also the deterioration and difference in taste was inevitable over time.

  Next, although the manufacturing method of a deep-fried bun is also known (patent document 2), it is the point of the conventional bun and fried this, and is the point of the usual fried food.

  In addition, there is a proposal to wrap with other food in order to change the outside of the normal wharf (Cited document 3), but when the normal wharf is fried like this invention, Is different in technical idea.

  In the present invention, a bun is wrapped with dough, and this is steamed to make a bun. Next, it is allowed to cool naturally and then quickly frozen. The above-mentioned conventional problems were successfully improved by lifting the frozen wharf to the required quantity and using it as a fried wharf.

  The production of the bun in the above is a conventionally known technique, but the umami of the steamed bun can be retained as it is by freezing it and then quickly freezing it. For quick freezing, a conventionally known technique is used, for example, it is rapidly frozen to −20 ° C. to −30 ° C. using liquid nitrogen. If the core temperature of the steamed bun is naturally allowed to cool to 50 ° C. or less before quick freezing in the above, the quick and freezing reduces the temperature difference between the inside and outside of the bun, and the entire temperature rapidly increases from −20 ° C. to − It can be 30 ° C. (for example within 20 minutes). Therefore, there is no room for change in the bun dough and rice cake, and it is stored in a steamed quality, so if it is thawed by frying at the time of sale, the quality will remain as it is when steamed.

  Since the thawing means is fried at 180 ° C. for about 1 minute, the alteration due to oil stops at the epidermis of the bun. Such alteration prevents oil from entering the inside, so that only moisture on the surface of the outer skin is blown off and the crunchy epidermis is wrapped in a fluffy wharf (FIG. 2 (b)). .

  In the above, it takes the same effort as the conventional steamed bun until it is steamed to the pier, but it can be made into a product at the same cost as the conventional mass production method.

  Next, refrigeration is the same technology as conventional fresh food, and only temperature control is performed, so there is no possibility of making a mistake in the manufacturing method for obtaining the product. In addition, frozen buns are delivered together with conventional frozen foods and can be fried in retail stores as many as necessary (possible from one piece), so they can be fried on the spot according to customer orders, resulting in excess or deficiency. It is not.

  Moreover, since it can be sold enough in 1 minute for the fried time and 1 minute for the packaging, a fresh (warm) fried bun can be provided to the customer.

  In this invention, wheat (brown sugar and / or weak flour) or sugar (brown sugar or white sugar or both), baking soda and water are mixed and stirred to obtain dough.

  As other methods, soft flour, sugar, bulking agent, emulsifier, thickener, vegetable oil, egg, and water are appropriately blended.

  Furthermore, as another example, dough is prepared by mixing water with flour, brown molasses (brown sugar and syrup), baking soda, isbata (fresh butter) and water.

  The above is an example, and an appropriate material can be used.

  In addition, koji is also appropriate. In the case of bean koji, a proper amount of sugar is mixed in the koji koji koji, and an appropriate amount of water is added and kneaded. In the above, when brown sugar is used as a sweetener, potassium (1100 mg in 100 g), calcium (240 mg in 100 g) is particularly large, and components such as magnesium (31 mg in 100 g) and zinc (400 mg in 100 g) are not found in white sugar. Is also included.

  The bun dough produced as described above is steamed at 100 ° C. for about 20 minutes to expand, then allowed to cool naturally (core temperature 40 ° C. to 50 ° C.), and then placed in a freezer at −20 ° C. to −30 ° C. Quick freeze to ℃.

  Next, if the required number of frozen buns are taken out and thawed by frying, the buns of the present invention can be made. In the above, the deep-fried fried food is, for example, thawed in 1 to 1.5 minutes at an oil temperature of 180 ° C., and the content is just after steaming (the crust is crispy). The wharf is for sale.

  In the above, storage at −20 ° C. to −30 ° C. is preferable since there is a possibility that the taste is changed during long-term storage when the freezing temperature is −20 ° C. or lower. However, in the case of storage for a short period (for example, 10 to 15 days), there is no significant decrease in taste even at -10 ° C to -20 ° C.

  The saccharide in the above does not necessarily need to be brown sugar, and other sugars can be employed as appropriate. Accordingly, the effects and advantages of the present invention can be obtained by adopting the materials and manufacturing methods in the conventional wharf manufacturing as they are, and performing the freezing treatment according to the present invention after the wharf has been formed.

  In other words, the invention of the method is to make a bun dough by stirring and mixing the ingredients of the buns, and then kneading them for a certain period of time. The steamed bun is allowed to cool and then stored in a quick frozen state at −20 ° C. to −30 ° C., and the frozen bun is taken out and fried and thawed. , Make a bun dough by stirring and mixing strong flour or a mixture of weak flour and strong flour, black molasses, baking soda, butter, and water. After stirring this for a certain period of time, wrap it in a bunker. Make a bun dough and steam it into a bun. Next, the steamed bun is allowed to cool and then quickly frozen to -20 ° C to -30 ° C, stored as it is, and the frozen bun is taken out at the time of sale, and then fried and thawed. Is the method.

  In addition, a baked dough is made by stirring and mixing thin flour, strong flour or a mixture of weak flour and strong flour, brown molasses, baking soda, butter, and water, and kneading this for 30-60 minutes, Wrap the koji, make a koji bun dough, steam it to make a bun, then cool the bun to a core temperature of 50 ° C to 60 ° C, put it in a freezer to -20 ° C to -30 ° C It is a method for producing a deep-fried bun, which is stored while being quickly frozen, and the frozen bun is taken out from a freezer, put into oil at 180 ° C., fried for 1 minute, and thawed.

  According to the present invention, there is an effect that it is possible to provide a freshly-fried bun with no excess or deficiency. Therefore, there is an effect that it can be sold comfortably and confidently without worrying about the expiration date, as well as having no unsold.

  In addition, even if the material of the dough and the koji is changed, they can be sold without excess and deficiency, and the taste is also a fried bun and the inside is a normal steamed bun. There is an effect that can.

  Furthermore, there are two food textures, and there is an effect that a different food texture can be tasted with one product.

  Next, frozen storage has the effect of constantly expressing the same taste without any change in taste and taste after steaming.

  Moreover, the enhancement of umami taste by freezing pregelatinized starch can be expected.

Sectional drawing which abbreviate | omitted a part of the bun bun dough wrapped in the bun dough of this invention. (A) Sectional drawing which abbreviate | omitted a part of the steamed bun manufactured by this invention, (b) Sectional drawing which abbreviate | omitted a part of the fried bun.

  This invention is the manufacturing method of a fried bun, and the fried bun manufactured by this manufacturing method. Next, the manufacturing method will be described.

  This invention is made by adding a proper amount of flour and fresh butter to a black molasses obtained by mixing starch syrup with brown sugar and adding sodium bicarbonate dissolved in water and stirring sufficiently to make a dough. . The dough is made to an appropriate thickness and allowed to stand for 30 to 60 minutes at room temperature (for example, 15 ° C. to 20 ° C.).

  Next, the dough is put into a wrapping machine and wrapped in a basket 3 (for example, red bean cake) that is stored in advance to form a bun. If the said bun is put into a steaming container and it heats up moderately, the bun product 1 wrapped with the foaming cloth 4 will be obtained.

  The steamed bun as described above is allowed to cool naturally for 30 to 60 minutes to a core temperature of 50 ° C. to 60 ° C. or less, and then rapidly frozen to −20 ° C. to −30 ° C. in a freezer. When the frozen bun is taken out and fried for 1 minute with an oil fryer (for example, 180 ° C.), a deep-fried bun 5 whose skin portion is “crisp” is completed (FIG. 2B).

  Since the fried bun 5 is a normal steamed bun except for the skin part, it is a new product possessing the taste of both a steamed bun and a fried bun (the skin becomes all crispy).

  In the above, the manufacturing of the wharf is a prior art, and it is a unique wharf that makes use of the characteristics of each manufacturer, but it becomes a new product by freezing and frying. For example, there is a significant difference from a fried bun with a near expiration date.

  As mentioned above, until the bun is steamed, the material and quality are different, and it is a unique product, but when it is frozen, then fried and thawed, the inside is a steamed bun and the outer skin is `` It will be a new product called “Crisari” Fried Wharf, which will provide a new taste.

  An embodiment of the present invention will be described with reference to the drawings.

The materials of the wharf of this invention are as shown in Table 1.

  In some cases, all or part of the strong powder is used instead of the above-described weak powder. Also, white sugar may be used instead of brown molasses. In addition, yeast may be used instead of baking soda. However, the fried buns were recognized as having the taste of brown sugar.

  In order to make the bun dough of this invention, the black molasses is put in a mixer ball, and then sodium bicarbonate dissolved in water is put into it. Next, a predetermined amount of weak flour is put into the solution through a sieve, and fresh butter is added and further stirred and mixed to obtain a dough.

  The dough is allowed to stand for 30 to 60 minutes at room temperature, and then placed in a wrapping machine to wrap the pre-contained cocoon to obtain a bun with dough.

  The bun dough is steamed to form a bun 1a. The wharf 1a is naturally cooled at room temperature, and when the core temperature reaches 50 ° C to 60 ° C, it is placed in a freezer and rapidly frozen at -20 ° C to -30 ° C for storage.

  In order to steam the frozen bun into the bun, if the frozen bun is placed in oil at 180 ° C. for 1 minute and then fried and thawed, only the epidermis 2 has a “crisp” fried bun. In the figure, 3 is a ridge.

  The fried bun 5 is a new product that has a crunchy epidermis 2 and a “fluffy” inside, and the fried epidermis and the steamed portion inside are mixed together to give a new taste. In particular, it has the characteristic of maintaining a freshly-steamed taste.

1 Wharf product 2 Skin 3 Wrinkle 4 Foam 5 Fried wharf

Claims (4)

  The ingredients of the bun are stirred and mixed to make a bun dough, and this is sprinkled for a certain period of time. Then, the buns are wrapped in a bunker to make the bun with dough. A method for producing a deep-fried bun, which is cooled to −20 ° C. to −30 ° C. after being allowed to cool and stored as it is, and the frozen bun is taken out, fried and thawed.   We made a bun dough by stirring and mixing thin flour, strong flour or a mixture of weak flour and strong flour, black molasses, baking soda, butter and water, and after stirring this for a certain period of time, we wrap it with a wrapping machine, Make a bun with dough and steam it to make a bun. Then, let the steamed bun cool down, and then quickly freeze it to -20 ° C to -30 ° C and store it as it is. A method for manufacturing a fried bun characterized by taking out, fried and thawed.   Make a bun dough by stirring and mixing thin flour, strong flour or a mixture of weak flour and strong flour, black molasses, baking soda, butter, and water. , Make steamed bun dough, steam it into a bun, then let the bun cool to a core temperature of 50 ° C to 60 ° C, then put it in a freezer and quickly -20 ° C to -30 ° C A method for producing a fried bun, which is frozen and stored as it is, and the stored frozen bun is taken out of a freezer, put into oil at 180 ° C., fried for 1 minute, and thawed.   A fried bun manufactured by the method according to any one of claims 1, 2, and 3.

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