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
Fat and oil containing multilayered fried cake and method for producing the same, and coating agent for fat and oil containing multilayered fried cake Download PDFInfo
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Landscapes
- Confectionery (AREA)
Abstract
Description
本発明は、油脂を含む多層揚げ菓子及びその製造方法、並びに、油脂を含む多層揚げ菓子用の被覆剤に関する。より詳細には、本発明は、食感及び外観を改良した油脂を含む多層揚げ菓子及びその製造方法、並びに、それに用いる被覆剤に関する。 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.
揚げパイに代表される多層揚げ菓子は、多層構造を作るために、生地に油脂を含ませることで作製されている。例えば、揚げパイ用の生地としては、折りパイや練りパイがある。折りパイは、一般に、生地と生地との間に油脂を挟み込んで折り重ねた後、揚げることによって、生地間に挟み込まれていた油脂を溶解し、気化させて層状とすることで作製されている。練りパイは、一般に、生地に低温で固形化された油脂のブロック又はチップを混合させ、油脂の粒を生地中に意図的に残すことにより、揚げた際に油脂が溶解し、気化することで複数の層を形成して膨らみ、形成した層間に隙間をつくることで作製されている。 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.
このような多層揚げ菓子においては、一般に、湿ったような食感よりもクリスピーな食感(クリスピー感)が好まれる傾向がある。このため、多層揚げ菓子の製造において、従来、クリスピー感を向上させる技術やそのような食感を良好な製造効率で付与する技術の研究・開発が盛んに行われている。 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.
このような技術として、例えば、特許文献1には、酵母又はベーキングパウダーを用いることなく、かつ、油脂を含む多層焼菓子又は揚げ菓子の製造に際し、(A)小麦粉40〜95重量部に対して、デンプン又は加工デンプンを次亜塩素酸ナトリウム処理、酸浸漬或いは酸焙焼により可溶化処理して調製し、10重量%の糊液の粘度が、30℃で測定したとき、3000mPa・s以下であり、冷水では糊化しない可溶性デンプン、及び/又は、沈降積が、8〜60mLである架橋デンプンを60〜5重量部の割合で配合するか、又は(B)小麦粉で作った生地に、デンプン又は加工デンプンを次亜塩素酸ナトリウム処理、酸浸漬或いは酸焙焼により可溶化処理して調製し、10重量%の糊液の粘度が、30℃で測定したとき、3000mPa・s以下であり、冷水では糊化しない可溶性デンプン及び/又は沈降積が、8〜60mLである架橋デンプンの粉、或いは該可溶性デンプン及び/又は架橋デンプンの懸濁液、を塗布することにより、多層焼菓子又は揚げ菓子にクリスピー感を付与することを特徴とする油脂を含む多層焼菓子又は揚げ菓子の製造法が開示されている。そして、これによれば、クリスピー感を付与した油脂を含む多層焼菓子又は揚げ菓子を製造するための、簡便で、パイ類全体に適用できる、有効な方法、及び、該方法によって製造されたクリスピー感を付与した油脂を含む多層焼菓子又は揚げ菓子を提供することができると記載されている。 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.
しかしながら、従来の技術で製造された多層揚げ菓子は、特にクリスピーな食感の向上に関してさらなる改良の余地がある。また、多層揚げ菓子が店頭で販売される際には、表面のツヤ感が強いほどその菓子が美味しそうに見えるため、多層揚げ菓子にとっては良好なツヤ感を有していることも重要な点であるが、このツヤ感についても従来技術についてはさらなる改良の余地がある。 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.
そこで、本発明は、良好なクリスピー感及び外観を有する油脂を含む多層揚げ菓子及びその製造方法、並びに、油脂を含む多層揚げ菓子用の被覆剤を提供することを課題とする。 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.
本発明者らは上記課題を解決するために鋭意検討したところ、穀粉及び油脂を用いて作られた生地の表面に、特定の成分配合で構成された被覆剤を塗布した後に、その生地を揚げることで、クリスピー感及び外観が顕著に向上することを見出した。 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.
以上の知見を基礎として完成した本発明は一側面において、穀粉及び油脂を用いて作られた生地を準備する工程と、前記生地の表面に、酢酸エステル化でん粉、糖類、及び、増粘多糖類を含む被覆剤を塗布する工程と、前記被覆剤を塗布した生地を揚げる工程とを備えたことを特徴とする油脂を含む多層揚げ菓子の製造方法である。 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.
本発明に係る油脂を含む多層揚げ菓子の製造方法は、一実施形態において、前記被覆剤には、酢酸エステル化でん粉100重量部に対して、糖類5〜100重量部、及び、増粘多糖類0.1〜3重量部が含まれている。 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.
本発明に係る油脂を含む多層揚げ菓子の製造方法は、別の一実施形態において、前記生地を準備する工程と、前記生地を揚げる工程との間に、さらに生地を冷凍する工程を備え、前記被覆剤を塗布する工程は、前記生地を冷凍する工程の前段、及び/又は、後段に行う。 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.
本発明に係る油脂を含む多層揚げ菓子の製造方法は、さらに別の一実施形態において、前記酢酸エステル化でん粉の原料が、タピオカ、馬鈴薯、小麦、ワキシーコーン、コーン、ハイアミロースコーン、米、ソラマメ、緑豆、小豆、及び、甘藷からなる群から選択された1種以上である。 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.
本発明に係る油脂を含む多層揚げ菓子の製造方法は、さらに別の一実施形態において、前記油脂を含む多層揚げ菓子が、折りパイ類又は練りパイ類である。 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.
本発明は別の一側面において、本発明の製造方法によって製造された油脂を含む多層揚げ菓子である。 In another aspect, the present invention is a multilayer fried confectionery containing fats and oils produced by the production method of the present invention.
本発明は更に別の一側面において、酢酸エステル化でん粉、糖類、及び、増粘多糖類を含むことを特徴とする油脂を含む多層揚げ菓子用の被覆剤である。 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.
本発明に係る油脂を含む多層揚げ菓子用の被覆剤は、一実施形態において、前記被覆剤には、酢酸エステル化でん粉100重量部に対して、糖類5〜100重量部、及び、増粘多糖類0.1〜3重量部が含まれている。 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.
本発明に係る油脂を含む多層揚げ菓子用の被覆剤は、別の一実施形態において、前記酢酸エステル化でん粉の原料が、タピオカ、馬鈴薯、小麦、ワキシーコーン、コーン、ハイアミロースコーン、米、ソラマメ、緑豆、小豆、及び、甘藷からなる群から選択された1種以上である。 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.
本発明によれば、少なくとも以下の効果が得られる。
(1)良好なクリスピー感を有する多層揚げ菓子が得られ、さらにそのクリスピー感が長時間維持される。
(2)被覆剤を生地に塗布することで、生地を冷凍しても劣化を抑制することができ、さらに冷凍した生地を事前解凍することなく揚げても良好なクリスピー感を有する多層揚げ菓子が得られる。
(3)生地を揚げる際の色付きが早く、揚げ時間を短縮することができ、製造効率が良好となる。
(4)ツヤ感が強く、且つ、そのツヤ感を生地の表面に均一に有する多層揚げ菓子が得られる。
(5)従来の製造工程の大きな変更が必要でなく、既存の製造装置を利用することができるため、簡便で作業性が良好となる。
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.
本発明の油脂を含む多層揚げ菓子の製造方法は、穀粉及び油脂を用いて作られた生地を準備する工程と、生地の表面に、酢酸エステル化でん粉、糖類、及び、増粘多糖類を含む被覆剤を塗布する工程と、被覆剤を塗布した生地を揚げる工程とを備えている。
本発明の多層揚げ菓子は、折りパイ類又は練りパイ類等の揚げパイ等に代表される多層構造に形成された揚げ菓子を意味する。
本発明で用いる穀粉は、小麦、米、大麦、そば、大豆、とうもろこし、又は、ライ麦等、一般的に食用に供されるものを原料とする粉体全般を意味する。本発明の穀粉としては、例えば、小麦粉、米粉、大麦粉、そば粉、大豆粉、とうもろこし粉、ライ麦粉、又は、これら2種以上の混合粉等を用いることができる。
本発明で用いる油脂は、生地と生地との間に挟み込んで生地を折り重ねた後に揚げてもよい。この場合、油脂が生地間で溶解し、気化して生地を層状に重ねる働きをする。また、本発明で用いる油脂をブロック又はチップ状に成形した後、生地に低温で混合し、続いて、このブロック又はチップ状の油脂を混合した生地を揚げてもよい。この場合も同様に、ブロック又はチップ状の油脂が生地内で溶解し、気化して生地を層状に形成する働きをする。本発明の油脂としては、例えば、バター、ショートニング、パイ用チップマーガリン、加工油脂等を用いることができる。
本発明で用いる酢酸エステル化でん粉は、タピオカ、馬鈴薯、小麦、ワキシーコーン、コーン、ハイアミロースコーン、米、ソラマメ、緑豆、小豆、及び、甘藷からなる群から選択された1種以上をでん粉の原料とする。本発明の酢酸エステル化でん粉としては、例えば、酢酸エステル化タピオカでん粉、酢酸エステル化馬鈴薯でん粉、酢酸エステル化小麦でん粉、酢酸エステル化ワキシーコーンでん粉等を用いることができる。
本発明で用いる糖類は、通常食品用として用いられる糖類全般を意味する。本発明の糖類としては、例えば、上白糖、特グラニュー糖、グルコース、果糖、異性化糖、乳糖、糖アルコール、トレハロース、オリゴ糖、麦芽糖等を用いることができる。
本発明で用いる増粘多糖類は、通常食品用として用いられる増粘多糖類全般を意味する。本発明の増粘多糖類としては、例えば、グアーガム、キサンタンガム、タマリンドガム、ペクチン、カラギーナン、アルギン酸、カルボキシルメチルセルロース、ローカストビーンガム、アラビアガム、サイリウムシードガム、水溶性大豆多糖類、発酵セルロース等を用いることができる。
本発明の製造方法において被覆剤を塗布しているが、この「塗布」は、通常の製菓・製パン作業において実施されている方法、例えば、刷毛塗り、どぶ付け、スプレー塗布、粉まぶし等が含まれる。
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.
本発明の油脂を含む多層揚げ菓子の製造方法は、上述のように、生地を準備する工程、被覆剤を生地の表面に塗布する工程、被覆剤を塗布した生地を揚げる工程を含んでいるが、そのより詳細な一実施形態を以下に説明する。
当該製造方法は、一実施形態として、例えば以下のような工程で構成されていてもよい。
(1)原材料計量
生地を構成する各材料(小麦粉等の穀粉、マーガリン等の油脂、砂糖、水等)を計量する。
(2)ミキシング(混合)
上記材料を容器内で混ぜ合わせる。
(3)リタード(冷蔵)
低温で静置して熟成させる。
(4)生地の折込み
生地を適宜折りたたみ、層構造を作製する。
(5)リタード(冷蔵)
上記(3)〜(5)の工程を必要に応じて適宜繰り返す。
(6)生地の展延
折りたたんだ生地を引き伸ばす。
(7)生地の成形(カット、フィリング絞り)
引き伸ばした生地を適当な形状及び大きさにカットし、必要であれば内部に充填物(ジャム等)を注入する。
(7)の工程後は、冷凍保存する場合と、冷凍保存しない場合とに分かれる。
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.
(冷凍保存する場合)
冷凍保存する場合は、(7)の工程に続いて、以下の工程を行う。
(8)生地表面への被覆剤の塗布(任意)
(9)冷凍
通常の冷凍庫による冷凍であってもよく、急速凍結させてもよい。
(10)生地表面への被覆剤の塗布(任意)
(11)保存
(12)被覆剤を塗布した生地のフライ
生地にもよるが、例えば180℃程度で行う。
なお、(8)の工程と(10)の工程とは、いずれか一方だけ行ってもよく、両方行ってもよい。
(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.
(冷凍保存しない場合)
冷凍保存しない場合は、(7)の工程に続いて、以下の工程を行う。
(8’)生地表面への被覆剤の塗布
(9’)被覆剤を塗布した生地のフライ
(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
従来の多層揚げ菓子は、生地に含まれる油脂が多いため、フライ後の時間の経過とともに湿った食感となり、良好なクリスピー感が得られなかった。これに対し、本発明の油脂を含む多層揚げ菓子の製造方法は、上述のように、生地の表面に酢酸エステル化でん粉、糖類、及び、増粘多糖類を含む被覆剤を塗布してから生地を揚げている。このため、被覆剤で覆われた生地の表面に良好なクリスピー感を有する多層揚げ菓子が得られ、さらにそのクリスピー感が長時間維持される。
また、従来の多層揚げ菓子の製造方法では、生地を冷凍すると、生地にひびが入る等の劣化が発生するおそれがある。さらに、冷凍した生地を解凍することなくフライすると、揚げムラが発生したり、生地がフライ用の油の中で破裂するおそれがある。これに対し、本発明の製造方法では、被覆剤を生地に塗布することで、生地を冷凍しても劣化を抑制することができ、さらに冷凍した生地を事前解凍することなく揚げても揚げムラや破裂が生じず、良好なクリスピー感を有する多層揚げ菓子が得られる。
また、従来の多層揚げ菓子の製造方法では、生地を揚げる際の色付きに時間がかかり、製造効率に悪影響を与えている。これに対し、本発明の製造方法では、生地を揚げる際の色付きが早く、揚げ時間を短縮することができ、製造効率が良好となる。
また、従来の多層揚げ菓子の製造方法では、揚げた後の生地の表面がくすんでツヤが強く出ておらず、さらに揚げムラが多くの範囲で発生することもある。これに対し、本発明の製造方法によれば、ツヤ感が強く、且つ、そのツヤ感を生地の表面に均一に有する多層揚げ菓子が得られる。
さらに、本発明の製造方法では、上述のような従来に対して顕著な効果を有しながらも、従来の製造工程の大きな変更が必要でなく、既存の製造装置を利用することができるため、簡便で作業性が良好となる。
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.
本発明で用いる多層揚げ菓子用の被覆剤には、酢酸エステル化でん粉100重量部に対して、糖類5〜100重量部、及び、増粘多糖類0.1〜3重量部が含まれているのが好ましい。酢酸エステル化でん粉100重量部に対して、糖類が5重量部未満であると、生地を揚げる際の色付きが不良となるおそれがあり、糖類が100重量部超であると、生地を揚げる際に焦げが生じるおそれがあるためである。また、酢酸エステル化でん粉100重量部に対して、増粘多糖類が0.1重量部未満であると、生地への付着力が弱く、揚げる際に生地から剥がれやすくなるという問題が生じるおそれがあり、増粘多糖類が3重量部超であると、生地への付着が多すぎて揚げる際の火の通りが悪く、食感不良が生じるおそれがあるためである。 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.
本発明で用いる多層揚げ菓子用の被覆剤は、水を含んでいてもよい。このとき用いる水は、一般的に食用として使われているものであり、被覆剤100重量部に対して50〜300重量部使用することが好ましいが、水の添加量は、酢酸エステル化でん粉の加工方法、上記以外の材料を配合する場合の配合バランス、及び、製造装置等に応じて任意に調整することができる。また、本発明の被覆剤が水を含んでいる形態のものは、沈殿が生じ難く、粘度も適度で生地の表面への塗布性が良好である。 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.
本発明で用いる多層揚げ菓子用の被覆剤は、さらに小麦粉、加工でんぷん、膨張剤、卵、乳製品、乳化剤、香料、着色料等を加えて構成してもよい。この場合はプレミックス粉としても用いることができる。 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.
以下に本発明の実施例を示すが、これらの実施例は本発明及びその利点をより良く理解するために提供するものであり、発明が限定されることを意図するものではない。 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.
(実施例1〜12、比較例1〜5:生地の冷凍工程あり)
表1に記載された量の穀粉、油脂及び水をそれぞれ計量し、水以外の材料をミキサーボールに入れて縦型ミキサー(関東混合機工業株式会社製、ドウフック使用)で低速(80rpm)にて7分間混合した。その後、水を加えて更に低速(80rpm)にて2分間混合して一まとめの生地とし、冷凍用の板に載せてビニールで覆い、冷蔵庫(リタード:−5℃)にて1時間冷却した。
続いて、生地を均一に延ばした後、3つ折りする作業を2回繰り返し、冷蔵庫(リタード:−5℃)にて30分間冷却した。生地を最終の厚みが1.2mmになるまで均一に延ばし、13.0cm×7.0cm(生地重量20g)の長方形にカットした。この生地の上にフィリング40gを絞って水を霧吹きし、同じようにカットした生地を重ねて4辺をしっかりと閉じた後、表1に記載された配合の被覆剤を刷毛で塗り、冷凍保存した。翌日、解凍せずに180℃の油にて黄金色に色付くまで揚げた。
なお、比較例1については、生地に被覆剤を塗布しない以外は上記と同様に作製した。
図1に、被覆剤を塗った直後の実施例4(右側)及び被覆剤を塗布していないフライ前の比較例1(左側)の各外観写真を示す。
(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.
(実施例13:生地の冷凍工程なし)
表1に記載された量の穀粉、油脂及び水をそれぞれ計量し、水以外の材料をミキサーボールに入れて縦型ミキサー(関東混合機工業株式会社製、ドウフック使用)で低速(80rpm)にて7分間混合した。その後、水を加えて更に低速(80rpm)にて2分間混合して一まとめの生地とした。
続いて、生地を均一に延ばした後、3つ折りする作業を2回繰り返し、続いて生地を最終の厚みが1.2mmになるまで均一に延ばし、13.0cm×7.0cm(生地重量20g)の長方形にカットした。この生地の上にフィリング40gを絞って水を霧吹きし、同じようにカットした生地を重ねて4辺をしっかりと閉じた後、表1に記載された配合の被覆剤を刷毛で塗り、180℃の油にて黄金色に色付くまで揚げた。
(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.
(評価)
1.被覆剤の作業性
表1に記載された配合の被覆剤の構成材料を市販のステンレスボールに計量して混合し、水を入れた後に粉の固まりが無い状態(約1分間)まで市販ホイッパーにて混合した後、10分間静置した。その際の縣濁液状態及び塗布のし易さを下記の4段階で評価した。
◎:沈殿がなく粘度も良好で塗布し易い、○:ほぼ沈殿がなく塗布し易い、
△:やや沈殿があり塗布し難い、×:沈殿があり粘度も不良で塗布し難い
(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.冷凍後製品外観
被覆剤を塗布した生地を2週間冷凍した後の表皮状況を下記の4段階で評価した。
◎:乾燥していない、○:ほぼ乾燥なし、
△:やや乾燥している、×:乾燥してひび割れている
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.フライ時間
表面にきれいな黄金色の揚げ色がつくまでフライした時間をストップウォッチで計測した。
3. Flying time The time spent flying until a beautiful golden fried color on the surface was measured with a stopwatch.
4.製品外観
フライ後の表皮状態を下記の4段階で評価した。
◎:強いツヤ感があり、適度に小さな火脹れ状の泡があり良好、○:ツヤ感があり、やや小さな火脹れ状の泡がある、
△:ツヤ感があまり無く、火脹れはあるが均一でない、×:ツヤ感がほとんど無く、大きな火脹れがある又は扁平で均一でない
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.製品食感(フライ直後)
フライ直後(5分以内)の製品の食感を10人のパネラーにて試食評価し、下記の4段階で評価した。
◎:クリスピー感があって非常に良い、○:ややクリスピー感があって良い、
△:クリスピー感がなくやや湿った食感、×:クリスピー感がなく湿った食感
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.製品食感(フライ〜1時間経過後)
フライした後、1時間常温(20℃)に放置した製品の食感を10人のパネラーにて試食評価し、下記の4段階で評価した。
◎:クリスピー感があって非常に良い、○:ややクリスピー感があって良い、
△:クリスピー感がなくやや湿った食感、×:クリスピー感がなく湿った食感
上記1〜6の評価結果を表2に示す。
また、図2に、フライ直後の実施例4(右側)及び比較例1(左側)の各外観写真を示す。
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)
前記生地の表面に、酢酸エステル化でん粉、糖類、及び、増粘多糖類を含む被覆剤を塗布する工程と、
前記被覆剤を塗布した生地を揚げる工程と、
を備えたことを特徴とする油脂を含む多層揚げ菓子の製造方法。 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.
前記被覆剤を塗布する工程は、前記生地を冷凍する工程の前段、及び/又は、後段に行うことを特徴とする請求項1又は2に記載の油脂を含む多層揚げ菓子の製造方法。 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.
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