JP2016146756A - Manufacturing method of fried confectionery-like food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for easily manufacturing fried confectionery-like food products having a good texture and a stable shape.SOLUTION: A manufacturing method of fried confectionery-like food products includes the steps of: boiling a liquid raw material containing water and first fats and oils; adding at least one of grain flour and starch and egg to the boiled liquid raw material in this order to be mixed for preparation of a dough; molding the dough; baking the molded dough to obtain baked confectionery, and making second fats and oils stick to the surface of the baked confectionery to obtain a fried confectionery-like food product.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a fried confectionery-like food.

  Fried confectionery such as churros and French crullers is manufactured using a dough mainly composed of flour, fats and oils, generally called shoe dough. As a method for producing shoe dough, a method of producing dough by mixing flour with boiled water and fat is a common method. Ordinary fried confectionery such as churros and french crullers are produced by shaping the dough and then oiling it. The finished product has a unique sticky texture and a juicy feeling brought about by oiliness.

  Various methods for producing fried confectionery have been proposed. For example, Patent Document 1 discloses a composition for obtaining a deep-fried confectionery having a honeycomb-like internal phase and having a large volume and a light texture. However, in the conventional method for producing fried confectionery including the fried confectionery described in Patent Document 1, since the water content in the dough is large, the dough may be ruptured when oiled and has a good appearance. There is a problem that it is difficult to obtain fried confectionery having a high yield.

  In order to suppress rupture of the dough in the oil pan, molding is performed so as to increase the surface area of the dough. For example, Patent Document 2 discloses a method for manufacturing a bar-like or tubular fried confectionery in which the shape of the nozzle for extruding dough is adjusted to set the cross-sectional outer peripheral length and cross-sectional area of the fried confectionery within a specific range.

  Further, in the production of conventional fried confectionery such as churros and french crullers, the dough before the oiling is difficult because the dough is sticky. In order to simplify the forming operation, a technique of directly squeezing the dough into oil and taking the oil is taken. Patent Document 3 discloses a method for producing fried confectionery having a higher degree of freedom in shape design through a two-stage molding process. In addition, a method in which the dough squeezed and formed is once frozen and then oiled is used.

JP-A 63-173539 JP 2012-90562 A JP 2007-075040 A

  However, the method of going through a plurality of molding steps and freezing steps is complicated.

  Moreover, all the said manufacturing methods obtain fried confectionery by oiling dough. In the manufacturing method involving oiling, the dough moves in the oil during the oiling and collides with the wall surface or bottom surface of the fryer so that the dough is deformed, the dough collides with each other and is easily joined. There is a problem of poor stability. Therefore, even if the dough can be formed into an arbitrary shape, the product value becomes extremely low if deformation occurs due to subsequent oiling.

  Therefore, a method that can stably form fried confectionery into an arbitrary shape and can be manufactured more easily is desired.

  An object of the present invention is to provide a method capable of stably and simply producing a fried confectionery-like food having a good texture and an arbitrary shape.

  The method for producing a fried confectionery-like food according to the present invention comprises a step of boiling a liquid raw material containing moisture and first fats and oils, and at least one of flour or starch and egg in this order in the liquid raw material after boiling. A step of preparing the dough, a step of forming the dough, a step of baking the formed dough to obtain a baked confectionery, and a fried confectionery-like food by attaching a second fat to the surface of the baked confectionery Obtaining the step.

  According to the above production method, it is possible to produce a fried confectionery-like food having a texture very similar to that of a fried confectionery food that is originally produced by frothing without going through an oil frying process. By the said manufacturing method, food texture is favorable and the fried confectionery-like foodstuff which has a stable arbitrary shape can be obtained.

  The fried confectionery-like food can be a churros-like food or a French cruller-like food.

  The second fats and oils are preferably room temperature solid fats. When the second fats and oils are room temperature solid fats, the texture of the resulting fried confectionery-like food can be made better.

  The amount of the second fats and oils in the fried confectionery-like food is preferably 3 to 30% by mass with respect to the total amount of the baked confectionery. By making the quantity of 2nd fats and oils in the said range, the food texture of fried confectionery-like food can be made more favorable, and workability | operativity at the time of manufacture can be improved.

  ADVANTAGE OF THE INVENTION By this invention, the food texture is favorable and can provide the method which can manufacture fried confectionery-like foodstuffs which have arbitrary shapes stably and simply.

  Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

  The method for producing a fried confectionery-like food according to this embodiment includes a step of boiling a liquid raw material containing moisture and first oil and fat, and at least one of flour or starch and eggs in this order in the liquid raw material after boiling. Mixing and preparing the dough; forming the dough; baking the formed dough to obtain a baked confectionery; and fried confectionery by attaching a second fat to the surface of the baked confectionery. Obtaining a food product.

  The fabrics in the above manufacturing method are generally classified into fabrics called shoe fabrics. The production method according to this embodiment is a fried confectionery food that has a texture very similar to a fried confectionery originally obtained by oiling shoe dough, specifically fried confectionery such as churros and French cruller, It can be manufactured without going through an oiling process.

  The raw material of the dough in this embodiment will be described. The dough in the present embodiment includes a liquid raw material containing moisture and first oils and fats, at least one of flour or starch, and eggs.

  The water source as the liquid raw material may be water, or a liquid material such as milk, soy milk, or cream. The blending amount of water as the liquid raw material is preferably 20 to 45% by mass, and more preferably 25 to 40% by mass with respect to the total amount of the dough. Moreover, it is preferable that the compounding quantity of the water | moisture content as a liquid raw material is 150-450 mass% with respect to 1st fats and oils whole quantity, and it is more preferable that it is 200-400 mass%. By making the blending amount of the water within the above range, workability becomes better, and a fabric with better swelling during baking can be easily obtained.

  The 1st fats and oils used in this embodiment should just be fats and oils used for baked confectionery, for example, butter, margarine, compound margarine, shortening, lard, etc. are mentioned. The fats and oils used as raw materials for these fats and oils (hereinafter also referred to as “raw oils and fats”) are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok It may be vegetable oils such as oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey fat, cocoa butter, coconut oil, palm kernel oil, and animal oils such as milk fat, beef tallow, lard, fish oil, and whale oil. Raw material fats and oils may be used individually by 1 type, and may use multiple types together. In addition, as the first fats and oils, processed fats and oils obtained by curing, fractionating, transesterifying, and the like of these raw material fats and oils may be used.

  The blending amount of the first fats and oils is preferably 5 to 20% by mass, more preferably 8 to 15% by mass with respect to the total amount of the dough. By making the compounding quantity of 1st fats and oils into the said range, the viscosity of cloth | dough can be suppressed moderately and cloth | dough whose workability | operativity is more favorable can be obtained.

  Examples of the flour used in the present embodiment include wheat flour such as thin flour, medium flour, and strong flour, rice flour, buckwheat flour, barley flour, corn flour, pigeon flour, rye flour, and crow wheat flour. Examples of the starch include corn starch, wheat starch, rice starch, potato starch, tapioca starch, and sweet potato starch, and may be processed starch using these as raw materials. These may be used individually by 1 type and may use multiple types together. A dextrin may be further added to the flour or starch. The total blending amount of cereal flour and starch is preferably 10 to 35% by mass, and preferably 15 to 30% by mass with respect to the total amount of dough.

  The egg used in the present embodiment may be, for example, a liquid whole egg or liquid egg yolk, and may be a sweetened egg or a frozen egg. These may be used individually by 1 type and may use multiple types together. It is desirable to use eggs adjusted to room temperature (20 to 30 ° C.) or lower. By using an egg adjusted to the above temperature, mixing into the raw material is facilitated, and uniform dough is easily obtained. The blending amount of the egg is preferably 15 to 50% by mass, and preferably 20 to 40% by mass with respect to the total amount of the dough. By making the blending amount of the eggs within the above range, the workability of the resulting dough can be enhanced, and the expansion and shape retention during baking are better.

  The dough in this embodiment may contain seasonings such as sugars and salt, emulsifiers, swelling agents, thickeners, fragrances, coloring agents, pH adjusters, and enzymes as other raw materials. The seasoning may be mixed in advance when the liquid raw material is boiled.

  The preparation method of the dough in this embodiment will be described. First, a liquid raw material containing moisture and first oils and fats is boiled. Specifically, for example, water and the first oil and fat, and other components as necessary are put into a pan and heated, and when boiling, the heating is stopped. Subsequently, at least one of cereal flour and starch is mixed into the liquid raw material after boiling. In order to sufficiently gelatinize the flour and / or starch to obtain a uniform dough, it is desirable that the mixing into the liquid raw material is performed immediately after boiling and heating is stopped, and kneaded sufficiently. When kneading, heating may be performed again.

  After mixing flour and / or starch, eggs are further added and kneaded. It is desirable that the eggs are not heated when mixing. Other ingredients may be added as needed before or after mixing the eggs. The dough for fried confectionery-like food is obtained by the above process.

  Next, the dough prepared by the above-described method is formed. In the manufacturing method according to the present embodiment, the dough can be formed into an arbitrary shape. In the production of a normal fried confectionery, an oil cane is accompanied. Therefore, it is necessary to increase the surface area of the dough in order to suppress the bursting of the dough during the oiling. On the other hand, in the manufacturing method according to the present embodiment, since it is not necessary to oil after molding, the shape can be designed more freely without being limited by the surface area. Moreover, since deformation at the time of oiling can be avoided, the shape once formed can be easily maintained even in the finished product. For example, the dough contained in a bag with a star-shaped mouthpiece is squeezed into a linear shape, a circular shape, or the like, thereby producing a linear or annular fried confectionery-like food having a star-shaped cross section. Thereby, the appearance and texture of fried confectionery-like food can be made closer to churros or French cruller.

  Subsequently, the formed dough is baked. In the manufacturing method according to this embodiment, the dough is heated not by oil but by baking. Baking can be performed using a baking apparatus such as an oven at a baking temperature and a baking time according to the size of the dough. Firing can be performed, for example, at 160 to 200 ° C. for 20 to 50 minutes. A baked confectionery can be obtained by baking the dough.

  Then, 2nd fats and oils are made to adhere to the surface of baked confectionery. As a result, a fried confectionery-like food having an oily texture can be obtained without going through an oil frying process. By attaching oils and fats after baking, not before baking the dough, while allowing the fats and oils to permeate properly into the baked confectionery, it is easier for the oils and fats to remain on the surface of the baked confectionery, making it more like a fried confectionery Can be. Moreover, according to the manufacturing method which concerns on this embodiment, the amount of 2nd fats and oils made to adhere to the surface of baked confectionery can be set arbitrarily unlike the case where it shakes with oil. Therefore, texture can be easily adjusted according to liking by increasing / decreasing the quantity of the 2nd fats and oils to adhere.

  The second fats and oils used in the present embodiment may be fats and oils used for confectionery, and are desirably oils and fats used for confectionery oils, for example. Examples of such fats and oils include those similar to those described above as the first fats and oils. As for 2nd fats and oils, it is more desirable that it is normal temperature solid fat. The room temperature solid fat is an oil that is solid at 20 ° C., for example, and preferably has a melting point of 25 to 50 ° C., for example. By using room temperature solid fat, the stickiness of the obtained fried confectionery-like food can be suppressed, and the texture can be improved. The second oil or fat can be attached, for example, by applying a liquid or semi-solid oil or fat with a brush or the like. When room temperature solid fat is used, it can be applied by heating and dissolving.

  The amount of the second fats and oils attached to the surface of the baked confectionery is preferably 3 to 30% by mass with respect to the total amount of the baked confectionery. By making the amount of the second fats and oils 3% by mass or more, the juicy feeling of the obtained fried confectionery-like food can be enhanced, and the texture can be made closer to fried confectionery. The juicy feeling refers to a preferable texture in which oils and fats exude moderately in the mouth by chewing. By making the amount of the second fats and oils 30% by mass or less, the texture of the fried confectionery-like food can be improved, and the attaching operation of the fats and oils can be simplified. As for the quantity of the 2nd fats and oils made to adhere to the surface of baked confectionery, it is more preferable that it is 3-23 mass% with respect to baked confectionery whole quantity, and it is still more preferable that it is 8-17 mass%.

  EXAMPLES Hereinafter, although an Example demonstrates embodiment of this invention concretely, this invention is not limited to a following example.

Example 1
(Manufacture of baked confectionery)
70 g of water, 40 g of commercially available compound margarine (trade name: MESSAGE 500, manufactured by Fuji Oil Co., Ltd.), 70 g of milk, 1.6 g of sodium chloride and 24 g of granulated sugar were mixed and heated to boil. Thereafter, the fire was stopped, 100 g of flour was added and mixed, and then 84 g of whole egg was added and mixed to obtain a dough. This dough is squeezed 40 g in a straight line of about 15 cm in length using a star cap on a top plate, and baked in an oven (opening at 185 ° C./down 175 ° C. damper for 30 minutes) to produce baked confectionery. Obtained.

  Commercially available frying fats and oils (trade name: Friere NT sweet milk, melting point 44 ° C., manufactured by Fuji Oil Co., Ltd.) are heated and dissolved, and 5% by mass of frying fats and fats are added to the surface of the baked confectionery. It was applied with a brush and allowed to adhere to obtain a fried confectionery-like food.

(Example 2)
A fried confectionery-like food was obtained in the same manner as in Example 1 except that the amount of oil for frying was 10% by mass.

(Example 3)
A fried confectionery-like food was obtained in the same manner as in Example 1 except that the amount of frying oil / fat was 15% by mass.

Example 4
The amount of the frying oil / fat was 20% by mass, and the amount that the predetermined amount could not be adhered by application alone was further adhered by immersing the baked confectionery in the frying oil / fat. In this way, a fried confectionery-like food was obtained.

(Example 5)
A fried confectionery-like food was obtained in the same manner as in Example 4 except that the amount of oil for frying was 25% by mass.

(Comparative Example 1)
The baked confectionery was evaluated as it was without attaching frying fats and oils.

(Comparative Example 2)
As a conventional churros production method, fried confectionery was produced in the following steps. That is, 200 g of water, 10 g of commercially available compound margarine (trade name: MESSAGE 500, manufactured by Fuji Oil Co., Ltd.), 2 g of sodium chloride and 30 g of granulated sugar were mixed and heated to boil. Then, the fire was stopped, and 125 g of weak flour was added and mixed to obtain a dough. The dough was squeezed 40 g in a straight line of about 15 cm in length using a star cap on a top board, frozen for 1 hour, and then used the same type of oil for frying that was attached in Example 1. It fried for 10 minutes at 180 degreeC, and fried confectionery (churros) was obtained.

(Evaluation)
Regarding the fried confectionery-like food and fried confectionery obtained in the examples and comparative examples, the workability of the dough, the workability of application of fats and oils, the shape of the final product, and the flavor texture as churros were evaluated. Specific criteria were as follows. Further, the oil absorption (% by mass) in the final product was calculated. The amount of oil absorption in the final product is the ratio of the amount of oil / fat adhering to the total amount of the final product for the examples, and the ratio of the amount of oil / fat permeating or adhering to the final product from the total amount of the final product for Comparative Example 2. It is. The results are shown in Table 1.

<Workability of fabric>
○: Soft and easy to handle ×: Hard and difficult to handle <Workability of oil application>
○: Easy penetration only by application △: Application and immersion work required <Final product shape>
○: Maintains a straight line ×: Some distortion occurs, unstable <flavor and texture as churros>
◎: Particularly good ○: Good △: Poor

  The fried confectionery-like foods obtained in the Examples all had a good texture with a churros-like texture and a juicy texture, maintaining the shape at the time of molding. Moreover, the workability of the dough at the time of manufacture was excellent. On the other hand, the confectionery obtained in Comparative Example 1 was baked confectionery-like and could not be said to be churros-like. The fabric of Comparative Example 2 was hard and poor in workability even before freezing. Moreover, in Comparative Example 2, some samples were deformed from the shape at the time of molding by an oil cake and had an unfavorable appearance, and the yield of fried confectionery having a desired shape was low.

  With the method for producing fried confectionery-like food of the present invention, it is possible to easily produce fried confectionery-like food, for example, even in manufacturers that do not have fryer equipment, restaurant vendors, and the like.

Claims (4)

Boiling a liquid raw material containing moisture and first oils and fats;
A step of preparing dough by mixing at least one of flour or starch and eggs in this order with the liquid raw material after boiling;
Forming the dough;
Baking the shaped dough to obtain a baked confectionery;
A method for producing a fried confectionery-like food, comprising a step of attaching a second oil or fat to the surface of the baked confectionery to obtain a fried confectionery-like food.   The manufacturing method according to claim 1, wherein the fried confectionery-like food is a churros-like food or a French cruller-like food.   The manufacturing method of Claim 1 or 2 whose said 2nd fats and oils are normal temperature solid fats.   The manufacturing method as described in any one of Claims 1-3 whose quantity of the said 2nd fats and oils in the said fried confectionery-like food is 3-30 mass% with respect to the said baked confectionery whole quantity.