JP2013039055A - Fat and oil containing multilayered fried cake and method for producing the same, and coating agent for fat and oil containing multilayered fried cake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a fat and oil containing multilayered fried cake having excellent crispy feeling and appearance, and a method for producing the same, and to provide a coating agent for fat and oil containing multilayered fried cake.SOLUTION: The method for producing the fat and oil containing multilayered fried cake includes steps of: preparing a dough made of cereal flour and fat and oil; coating a surface of the dough with a coating agent containing an acetate esterified starch, saccharides, polysaccharide thickeners; and frying the dough coated with the coating agent.

Description

  The present invention relates to a multilayer fried confectionery containing fats and oils, a method for producing the same, and a coating for a multilayer fried confectionery containing fats and oils. In more detail, this invention relates to the multilayer fried confectionery containing the fats and oils which improved texture and external appearance, its manufacturing method, and the coating agent used therein.

  Multi-layer fried confectionery represented by fried pie is made by adding fats and oils to the dough to make a multi-layer structure. For example, the dough for fried pie includes folded pie and kneaded pie. Folding pie is generally made by sandwiching oil and fat between the dough and folding it, and then frying to dissolve and vaporize the oil and fat sandwiched between the dough. . In general, kneaded pie is a mixture of fat and oil blocks or chips solidified at low temperature in the dough, and by leaving the fat particles intentionally in the dough, the fat and oil dissolves and evaporates when fried. It is produced by forming a plurality of layers to swell and creating a gap between the formed layers.

  In such a multi-layer fried confectionery, there is a general tendency that a crispy texture (crispy texture) is preferred over a moist texture. For this reason, in the production of multi-layer fried confectionery, research and development of techniques for improving the crispy feeling and techniques for imparting such a texture with good production efficiency have been actively conducted.

  As such a technique, for example, in Patent Document 1, in the production of multilayer baked confectionery or fried confectionery containing fats and oils without using yeast or baking powder, (A) for 40 to 95 parts by weight of flour The starch or modified starch is prepared by solubilization treatment by sodium hypochlorite treatment, acid dipping or acid roasting, and the viscosity of 10% by weight of the paste is measured at 30 ° C. and below 3000 mPa · s. Soluble starch that does not gelatinize in cold water and / or a cross-linked starch having a sedimentation product of 8 to 60 mL in a proportion of 60 to 5 parts by weight, or (B) a dough made of wheat flour with starch Alternatively, the modified starch is prepared by solubilizing by treatment with sodium hypochlorite, acid dipping or acid roasting, and the viscosity of 10% by weight of the paste is 3000 m. by applying cross-linked starch powder, or a soluble starch and / or cross-linked starch suspension, which is not more than a · s and does not gelatinize in cold water and has a sedimentation product of 8 to 60 mL. A method for producing a multilayer baked confectionery or fried confectionery containing oils and fats characterized by imparting a crispy feeling to the multilayer baked confectionery or fried confectionery is disclosed. And according to this, it is a simple and effective method for producing a multi-layer baked confectionery or fried confectionery containing fats and oils imparted with a crispy feeling, and an effective method applicable to the entire pie, and the crispy produced by the method It is described that a multilayer baked confectionery or a fried confectionery containing an oil and fat imparted with a feeling can be provided.

Japanese Patent No. 4615483

  However, the multi-layer fried confectionery manufactured by the prior art has room for further improvement, particularly with respect to improving the crispy texture. In addition, when multi-layer fried confectionery is sold in stores, the more glossy the surface, the more delicious the confectionery looks. However, there is room for further improvement with respect to this gloss feeling in the prior art.

  Then, this invention makes it a subject to provide the coating agent for multilayer fried confectionery which contains the fats and oils which have a favorable crispy feeling and an external appearance, its manufacturing method, and fats and oils.

  The present inventors diligently studied to solve the above problems, and after applying a coating composition composed of specific ingredients on the surface of a dough made using flour and fat, the dough is fried. Thus, it was found that the crispy feeling and the appearance are remarkably improved.

  The present invention completed on the basis of the above knowledge is, in one aspect, a step of preparing a dough made using flour and fats and oils, an esterified starch, a saccharide, and a thickening polysaccharide on the surface of the dough A method for producing a multi-layer fried confectionery containing fats and oils, comprising: a step of applying a coating material comprising: and a step of frying the dough coated with the coating material.

  The manufacturing method of the multi-layer fried confectionery containing the fats and oils concerning this invention is one embodiment. WHEREIN: The said coating agent is 5-100 weight part of saccharides with respect to 100 weight part of acetate esterified starch, and thickening polysaccharide. 0.1 to 3 parts by weight are included.

  In another embodiment, the method for producing a multi-layer fried confectionery containing fat according to the present invention further comprises a step of freezing the dough between the step of preparing the dough and the step of frying the dough, The step of applying the coating agent is performed before and / or after the step of freezing the dough.

  In another embodiment of the method for producing a multi-layer fried confectionery containing fats and oils according to the present invention, the raw material for the acetate esterified starch is tapioca, potato, wheat, waxy corn, corn, high amylose corn, rice, broad bean. , One or more selected from the group consisting of mung beans, red beans, and sweet potatoes.

  The manufacturing method of the multilayer fried confectionery containing the fats and oils according to the present invention, in yet another embodiment, the multilayer fried confectionery containing the fats and oils is a folded pie or a paste pie.

  In another aspect, the present invention is a multilayer fried confectionery containing fats and oils produced by the production method of the present invention.

  In still another aspect, the present invention provides a coating agent for multi-layer fried confectionery containing fats and oils, characterized in that it contains acetate esterified starch, saccharides, and thickening polysaccharides.

  In one embodiment, the coating agent for multi-layer fried confectionery containing fats and oils according to the present invention includes 5 to 100 parts by weight of saccharides and 100% by weight of saccharides per 100 parts by weight of esterified starch. 0.1-3 parts by weight of saccharides are included.

  In another embodiment of the coating agent for multi-layer fried confectionery containing fats and oils according to the present invention, the raw material for the acetate esterified starch is tapioca, potato, wheat, waxy corn, corn, high amylose corn, rice, broad bean. , One or more selected from the group consisting of mung beans, red beans, and sweet potatoes.

According to the present invention, at least the following effects can be obtained.
(1) A multilayer fried confectionery having a good crispy feeling is obtained, and the crispy feeling is maintained for a long time.
(2) By applying the coating agent to the dough, the multi-layer fried confectionery can suppress deterioration even if the dough is frozen, and has a good crispy feeling even if the frozen dough is fried without prior thawing can get.
(3) The coloration when frying the dough is fast, the frying time can be shortened, and the production efficiency is good.
(4) A multilayer fried confectionery having a strong luster and having the luster uniformly on the surface of the dough is obtained.
(5) Since the conventional manufacturing process does not need to be changed greatly and an existing manufacturing apparatus can be used, it is simple and has good workability.

It is each external appearance photograph of Example 4 (right side) immediately after apply | coating a coating material, and the comparative example 1 (left side) before frying which has not apply | coated the coating material. It is each external appearance photograph of Example 4 (right side) and comparative example 1 (left side) immediately after frying.

The manufacturing method of the multi-layer fried confectionery containing fats and oils of the present invention includes a step of preparing a dough made using flour and fats, and an acetic esterified starch, a saccharide, and a thickening polysaccharide on the surface of the dough A step of applying a coating agent, and a step of frying the dough coated with the coating agent.
The multi-layer fried confectionery of the present invention means a fried confectionery formed in a multi-layered structure represented by fried pie such as folded pie or kneaded pie.
The flour used in the present invention means all powders that are generally used for food, such as wheat, rice, barley, buckwheat, soybean, corn, or rye. As the flour of the present invention, for example, wheat flour, rice flour, barley flour, buckwheat flour, soy flour, corn flour, rye flour, or a mixture of two or more of these can be used.
The fats and oils used in the present invention may be fried after sandwiching between the dough and folding the dough. In this case, the fats and oils dissolve between the doughs, vaporize, and serve to stack the doughs in layers. Moreover, after shaping | molding the fats and oils used by this invention in a block or a chip | tip form, you may mix the dough at low temperature and then fry the dough which mixed this block or a chip | tip oil and fat. In this case as well, block or chip-like fats and oils dissolve in the dough and vaporize to form the dough in layers. As the fats and oils of the present invention, for example, butter, shortening, pie chip margarine, processed fats and oils, and the like can be used.
The acetate esterified starch used in the present invention is a starch raw material containing at least one selected from the group consisting of tapioca, potato, wheat, waxy corn, corn, high amylose corn, rice, broad bean, mung bean, red bean, and sweet potato. And As the acetate esterified starch of the present invention, for example, acetate esterized tapioca starch, acetate esterified potato starch, acetate esterified wheat starch, acetate esterified waxy corn starch and the like can be used.
The saccharide used in the present invention means all saccharides usually used for food. As the saccharide of the present invention, for example, super white sugar, special granulated sugar, glucose, fructose, isomerized sugar, lactose, sugar alcohol, trehalose, oligosaccharide, maltose and the like can be used.
The thickening polysaccharide used in the present invention means all thickening polysaccharides generally used for foods. As the thickening polysaccharide of the present invention, for example, guar gum, xanthan gum, tamarind gum, pectin, carrageenan, alginic acid, carboxymethyl cellulose, locust bean gum, gum arabic, psyllium seed gum, water-soluble soybean polysaccharide, fermented cellulose and the like are used. be able to.
The coating agent is applied in the production method of the present invention, and this “application” is a method carried out in a normal confectionery / baking operation, for example, brush coating, dotting, spray coating, dusting, etc. included.

Although the manufacturing method of the multi-layer fried confectionery containing the fats and oils of this invention includes the process of preparing dough, the process of apply | coating a coating agent on the surface of a dough, and the process of frying the dough which apply | coated the coating agent as mentioned above. A more detailed embodiment thereof will be described below.
For example, the manufacturing method may include the following steps.
(1) Raw material measurement Each material (flour such as wheat flour, fats and oils such as margarine, sugar, water, etc.) constituting the dough is measured.
(2) Mixing (mixing)
Mix the above ingredients in a container.
(3) Retard (refrigerated)
Let stand at low temperature and mature.
(4) Folding the dough Fold the dough appropriately to make a layered structure.
(5) Retard (refrigerated)
The steps (3) to (5) are repeated as necessary.
(6) Spreading the dough Stretch the folded dough.
(7) Fabrication (cutting, filling diaphragm)
Cut the stretched dough into an appropriate shape and size, and if necessary, inject a filling (jam, etc.).
After the process of (7), it is divided into a case where it is stored frozen and a case where it is not stored frozen.

(When storing frozen)
In the case of storing in a frozen state, the following step is performed following the step (7).
(8) Application of coating agent on the surface of fabric (optional)
(9) Freezing Freezing in a normal freezer may be used, or quick freezing may be performed.
(10) Application of coating agent on the surface of the fabric (optional)
(11) Preservation (12) Flying dough coated with a coating agent Depending on the dough, for example, it is performed at about 180 ° C.
In addition, only one or both of the step (8) and the step (10) may be performed.

(When not stored frozen)
When not storing frozen, the following processes are performed following the process of (7).
(8 ') Application of coating agent on the surface of the fabric (9') Flying fabric with the coating agent applied

Since conventional multi-layer fried confectionery contains a large amount of fats and oils in the dough, it has a moist texture with the passage of time after frying, and a good crispy feeling cannot be obtained. On the other hand, in the method for producing a multi-layer fried confectionery containing fats and oils of the present invention, as described above, the dough is applied after a coating agent containing acetate esterified starch, saccharides, and thickening polysaccharides is applied to the surface of the dough. Is fried. For this reason, the multi-layer fried confectionery which has a favorable crispy feeling on the surface of the dough covered with the coating agent is obtained, and the crispy feeling is maintained for a long time.
In addition, in the conventional method for producing a multi-layer fried confectionery, when the dough is frozen, there is a risk of deterioration such as cracking of the dough. Further, when the frozen dough is fried without thawing, fried unevenness may occur or the dough may burst in the frying oil. On the other hand, in the production method of the present invention, by applying a coating agent to the dough, deterioration can be suppressed even if the dough is frozen, and even if the frozen dough is fried without prior thawing, And rupture does not occur, and a multilayer fried confectionery having a good crispy feeling is obtained.
Further, in the conventional method for producing a multi-layer fried confectionery, it takes time to color the dough when it is fried, which adversely affects production efficiency. On the other hand, in the manufacturing method of the present invention, coloring is quick when frying the dough, the frying time can be shortened, and the production efficiency is good.
In addition, in the conventional method for producing a multi-layer fried confectionery, the surface of the dough after fried is dull and not glossy, and frying unevenness may occur in a wide range. On the other hand, according to the production method of the present invention, a multi-layer fried confectionery having a strong glossiness and having the glossiness uniformly on the surface of the dough can be obtained.
Furthermore, in the manufacturing method of the present invention, while having a remarkable effect as compared with the above-described conventional, it is not necessary to make a major change in the conventional manufacturing process, and the existing manufacturing apparatus can be used, Simple and good workability.

  The coating agent for multilayer fried confectionery used in the present invention contains 5 to 100 parts by weight of saccharide and 0.1 to 3 parts by weight of thickening polysaccharide with respect to 100 parts by weight of acetic esterified starch. Is preferred. When the sugar is less than 5 parts by weight with respect to 100 parts by weight of the acetate esterified starch, there is a risk of coloring when frying the dough, and when the sugar is more than 100 parts by weight, the dough is frying. This is because there is a risk of burning. Further, when the thickening polysaccharide is less than 0.1 parts by weight with respect to 100 parts by weight of the acetate esterified starch, the adhesion to the dough is weak, and there is a possibility that the problem of being easily peeled off from the dough when fried. If the thickening polysaccharide is more than 3 parts by weight, there is too much adhesion to the dough, and the streets of fire when fried are bad, which may cause poor texture.

  The coating agent for multilayer fried confectionery used in the present invention may contain water. The water used at this time is generally used for food and is preferably used in an amount of 50 to 300 parts by weight with respect to 100 parts by weight of the coating agent. It can be arbitrarily adjusted according to the processing method, the blending balance in the case of blending materials other than those described above, and the production apparatus. In the case where the coating agent of the present invention contains water, precipitation hardly occurs, the viscosity is moderate, and the coating property on the surface of the dough is good.

  The coating agent for multi-layer fried confectionery used in the present invention may be constituted by adding wheat flour, processed starch, a swelling agent, eggs, dairy products, emulsifiers, fragrances, coloring agents and the like. In this case, it can also be used as a premix powder.

  Examples of the present invention are shown below, but these examples are provided for better understanding of the present invention and its advantages, and are not intended to limit the invention.

(Examples 1 to 12, Comparative Examples 1 to 5: dough freezing step)
The amount of flour, fats and oils listed in Table 1 are weighed, and materials other than water are placed in a mixer bowl, and at a low speed (80 rpm) with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd., using a dough hook). Mix for 7 minutes. Then, water was added and further mixed for 2 minutes at a low speed (80 rpm) to form a batch of dough, placed on a freezing plate, covered with vinyl, and cooled in a refrigerator (retard: −5 ° C.) for 1 hour.
Then, after extending | stretching material | dough uniformly, the operation | work which folds in three is repeated twice and it cooled for 30 minutes in the refrigerator (retard: -5 degreeC). The dough was uniformly extended until the final thickness was 1.2 mm, and cut into a rectangle of 13.0 cm × 7.0 cm (fabric weight 20 g). After squeezing 40g of the filling on this dough and spraying water, the dough was cut in the same way, and the four sides were closed tightly, and then the coating composition shown in Table 1 was applied with a brush and stored frozen. did. The next day, it was deep-fried with 180 ° C. oil until it became golden without thawing.
In addition, about the comparative example 1, it produced similarly to the above except not apply | coating a coating material to material | dough.
FIG. 1 shows external appearance photographs of Example 4 (right side) immediately after the coating agent is applied and Comparative Example 1 (left side) before frying without applying the coating agent.

(Example 13: No dough freezing step)
The amount of flour, fats and oils listed in Table 1 are weighed, and materials other than water are placed in a mixer bowl, and at a low speed (80 rpm) with a vertical mixer (manufactured by Kanto Blender Kogyo Co., Ltd., using a dough hook). Mix for 7 minutes. Then, water was added and further mixed for 2 minutes at low speed (80 rpm) to form a batch of dough.
Subsequently, after the dough is uniformly stretched, the process of folding it in three is repeated twice, and then the dough is uniformly stretched until the final thickness becomes 1.2 mm, and 13.0 cm × 7.0 cm (the weight of the dough is 20 g). Cut into rectangles. 40 g of the filling was squeezed onto the dough and water was sprayed. The dough was cut in the same manner, and the four sides were closed tightly. Then, the coating composition described in Table 1 was applied with a brush, and 180 ° C. Until deeply colored with oil.

(Evaluation)
1. Workability of the coating material The composition materials of the coating material described in Table 1 were weighed and mixed in a commercially available stainless steel ball, and after adding water, put into a commercial whipper until there was no lump of powder (about 1 minute). And mixed for 10 minutes. At that time, the state of the suspension and the ease of application were evaluated in the following four stages.
A: No precipitation and good viscosity and easy to apply, ○: Almost no precipitation and easy to apply,
Δ: Slightly precipitated and difficult to apply, ×: Precipitated and poor viscosity, difficult to apply

2. Product appearance after freezing The skin condition after freezing the dough coated with the coating for 2 weeks was evaluated according to the following four levels.
◎: not dried, ○: almost not dried,
Δ: Slightly dry, ×: Dry and cracked

3. Flying time The time spent flying until a beautiful golden fried color on the surface was measured with a stopwatch.

4). Product appearance The skin state after frying was evaluated according to the following four levels.
◎: Strong glossy feeling, moderately small flaming bubbles are good, ○: Glossy feeling, slightly flaming bubbles,
Δ: There is not much glossiness and there is blistering but is not uniform. ×: There is almost no glossiness and there is large blistering or flat and unevenness.

5. Product texture (immediately after frying)
The texture of the product immediately after frying (within 5 minutes) was evaluated by 10 panelists and evaluated according to the following 4 levels.
◎: Very good with a crispy feeling, ○: A little crispy feeling,
Δ: A slightly damp texture without a crispy feeling, ×: A damp texture without a crispy feeling

6). Product texture (after 1 hour of frying)
After fried, the texture of the product left at room temperature (20 ° C.) for 1 hour was evaluated by 10 panelists and evaluated according to the following 4 levels.
◎: Very good with a crispy feeling, ○: A little crispy feeling,
Δ: A slightly damp texture without a crispy feeling, X: A damp texture without a crispy feeling Table 2 shows the evaluation results of 1 to 6 above.
Moreover, each external appearance photograph of Example 4 (right side) and comparative example 1 (left side) immediately after a fly is shown in FIG.

Claims (9)

Preparing a dough made using flour and oil; and
Applying a coating agent containing acetate esterified starch, saccharides, and thickening polysaccharides to the surface of the dough;
Frying the dough coated with the coating agent;
A method for producing a multi-layer fried confectionery containing fats and oils.   2. The coating agent contains 5 to 100 parts by weight of saccharide and 0.1 to 3 parts by weight of thickening polysaccharide with respect to 100 parts by weight of acetate esterified starch. The manufacturing method of the multi-layer fried confectionery containing the fats and oils of description. A step of freezing the dough between the step of preparing the dough and the step of frying the dough,
The method for producing a multi-layer fried confectionery product according to claim 1 or 2, wherein the step of applying the coating agent is performed before and / or after the step of freezing the dough.   The acetic acid esterified starch material is at least one selected from the group consisting of tapioca, potato, wheat, waxy corn, corn, high amylose corn, rice, broad bean, mung bean, red beans, and sweet potato. The manufacturing method of the multilayer fried confectionery containing the fats and oils in any one of Claims 1-3.   The method for producing a multilayer fried confectionery containing fats and oils according to any one of claims 1 to 4, wherein the multilayer fried confectionery containing fats and oils is a folded pie or a paste pie.   The multilayer fried confectionery containing the fats and oils manufactured by the manufacturing method in any one of Claims 1-5.   The coating agent for multilayer fried confectionery containing fats and oils characterized by including acetate esterified starch, saccharides, and polysaccharide thickener.   The said coating agent contains 5 to 100 parts by weight of saccharide and 0.1 to 3 parts by weight of thickening polysaccharide with respect to 100 parts by weight of acetate esterified starch. The coating agent for multilayer fried confectionery containing the fats and oils of description.   The acetic acid esterified starch material is at least one selected from the group consisting of tapioca, potato, wheat, waxy corn, corn, high amylose corn, rice, broad bean, mung bean, red beans, and sweet potato. The coating agent for multilayer fried confectionery containing the fats and oils of Claim 7 or 8.