JP2884417B2 - Fried food and method for producing the same - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to a fried food that has been wrapped with fermented dough, battered and blettered, and then oiled, and a method for producing the same.

(Prior Art) Conventionally, a fried food containing a side dish in which a side dish is wrapped in a noodle band is known (Japanese Patent Laid-Open No. Hei 1-265845). Also, foods in which ingredients are wrapped in edible skin and oil is known (Japanese Patent Publication No. 62-10
No. 140). There is also known a croquette-like visa in which cheese is wrapped in an intermediate layer mainly composed of mashed potatoes and the surface layer is covered with bread crumbs and fried (Japanese Utility Model Application Laid-Open No. 61-139190).

(Problems to be solved by the invention) The fried food such as the bread containing the prepared food has no soft feeling because it is not battered or blettered.
There are problems such as lack of crispy feeling, the possibility of fabric burst, and easy peeling of fabric.

Next, the fried food in which the ingredients are wrapped in an edible outer skin and oiled does not use a fermented dough, and thus lacks a soft feeling and lacks a crispy feeling. In addition, the croquette-like pizza has a problem that it lacks a soft feeling and a crispy feeling.

(Means for solving the problem) However, the present invention wraps ingredients using fermented dough, and after subjecting the ingredients to battering and battering treatments,
Because of the oil, all the above-mentioned conventional problems were improved, and a fried food product having a soft feeling and being crispy was obtained.

That is, the present invention is a fried food, wherein the fermented dough wrapped with ingredients and has three or more layers is subjected to a battering and a battering treatment and is oiled. Another invention is a fermented dough with pizza sauce wrapped in ingredients,
It is a fried food characterized by battering and battering treatment and oiling the same.

Next, the ingredients are jam, cream, chocolate,
Pizza sauce, curry paste, cheese, bacon, salami, bell pepper, potato, animal meat or fish meat alone or as a composite.

In addition, the invention of the method is characterized in that the ingredients are wrapped with fermented dough or pizza sauce-containing fermented dough having three or more layers, battered on the outside thereof, battered with a powder having low oil absorbency, and then oiled. It is what it was. Also, the viscosity of the batter used for battering is set to 20.
It is 2 to 10 poise at ° C.

The viscosity of the batter at 2O <0> C is 2 to 10 poise, preferably 4 to 6 poise. When the viscosity was 2 poises or less, bread crumbs were difficult to stick, and when the viscosity was 10 poises or more, it was recognized that batter was too sticky and burning was poor.

In the present invention, since the fermented dough is subjected to the buttering treatment, there is a characteristic that the soft texture is maintained and the dough mating edge does not peel off and the dough does not burst.

It is preferable to use cracker powder for the above-mentioned bletter treatment because it absorbs less oil, but the present invention is not limited to this.

(Action) In the present invention, since the fermented dough is subjected to a battering and a battering treatment, a soft and crispy texture is obtained. Further, since the batter infiltrates the dough by battering, the dough does not burst or the dough does not peel off during frying. In addition, a fried pizza is obtained by using pizza ingredients as ingredients.

 Next, an embodiment of the present invention will be described.

(Example 1) Dough mix (when flour is taken as 100) Flour (protein 10) 100 Food salt 1.5 Sugar 2-3 Oils and fats 3 Yeast 1.5 Water 50 The above ingredients are put into a mixer, kneaded and pizza dough is kneaded. 1
Get. Then at a temperature of 28 ° C (25 ° C to 30 ° C) for 30 minutes (20
Minutes to 90 minutes) Primary fermentation. Next, the dough 100 (weight)
On the other hand, trifolding is repeated several times using 5 to 30 fold fats and oils to form a layered dough. The fabric is 3.0 mm thick,
It is formed into a size of 35 mm × 70 mm in length and width, and wraps the equivalent material 2 of bacon and green pepper in this, and pressure-bonds the periphery. The dough containing the ingredients is put into a batter having a viscosity of 6 poise and subjected to battering treatment (providing a batter layer 3). The thing which finished the above-mentioned buttering and breading
If the oil is oiled at 170 ° C. for 4 minutes, the fried food of the present invention is obtained.

For the invention product, a fried food was manufactured by the same treatment using the dough from which yeast was removed from the formulation, and Table-
1 was obtained.

Next, when a comparative test was performed on the battering, the results shown in Table 2 were obtained.

(Example 2) Mixing dough (assuming flour as 100) Flour (protein 10) 100 Food salt 1.5 Sugar 3 Oil 3 Fat 5 Yeast 1.5 Pizza sauce 10 Skim milk powder 2 Water 35 Put the above ingredients in a mixer and knead well to knead pizza I got the dough. Then, after fermenting at 30 ° C. for 30 minutes, cheese, bacon, salami, and pepper pieces are wrapped in this. Then after passing the grasshopper liquid, sprinkle with cracker powder,
When fried in edible oil at 175 ° C for 4 minutes, the fried food of the present invention is completed. This is rapidly frozen at -40 ° C and stored.

 As the pizza sauce, a commercially available product can be used.

 The pizza sauce is made as follows.

Formulation example Tomato paste 70% Grated onion 25% (oil) Grated garlic 1% Hot pepper 1% Salt 1% Boil the above ingredients well to make a paste.

Next, the battering is used at a temperature of about 10 ° C. with a viscosity of 6 poise. It is also good to keep in mind that the soda cracker type is used for the cracker powder to make it crispy.
It must be at least not wet.

The dough is thinly stretched, for example, to a thickness of 1.0 mm to 3.0 mm, and
A square with sides of 5 cm to 7 cm or a rectangle with other sides of 3.5 cm. Next, the ingredients are wrapped in a kashiwa-mochi shape with the dough, and the seams are pressed and adhered. In this case, the seam is adhered firmly because of the buttering, and there is no danger of the seam being peeled off or the cloth bursting when using oil.

Buttering puts the wrapped thing into grasshopper liquid,
Then take out. Buttering sprinkles with cracker powder. 16 for fly, just like regular fly
Although frying is performed at 0 ° C to 190 ° C for 2 to 5 minutes, the frying time varies depending on the oil temperature, shape, and the like.

After the oil, freeze rapidly at -30 ° C or lower, and store it like normal frozen food.

When the fried food according to the present invention is served for food, it is thawed and heated in a microwave oven, an oven or oil.

(Example 3) Dough mix (assuming flour as 100) Flour (protein 10) 100 Food salt 1.5 Sugar 5 Oil 5 Fat 10 Yeast 5 Minced bacon 10 Pizza sauce 10 Water 35 Put the above ingredients into a mixer and knead Pizza dough 1
Get. Then ferment at 28 ° C for 30 minutes. Next, the fermented dough is rolled to a thickness of 3 mm, and formed into a size of 50 mm x 80 mm.

Ingredient 2 (cheese stick,
(10mm × 10mm × 60mm) and press-bond the periphery.
Thereafter, similarly to Example 1, the battering and the battering were completed. After fermenting this at 38 ° C for 15 minutes,
And fried for 4 minutes, the fried food of the present invention is obtained. This fried food is stored frozen and sold as frozen food or sold as it is, but when used for edible use, it is heated in a microwave oven, oil, oven or toaster for 2 to 3 minutes.

(Effect of the Invention) That is, the fried food according to the present invention wraps ingredients in fermented dough or pizza sauce-containing fermented dough having three or more layers,
Oil after battering and battering,
In addition to obtaining a soft and crispy food with a very good texture, there is an effect that the crisp texture can be particularly improved by the vegetable fiber contained in a large amount in the pizza sauce. In addition, according to the method of the present invention, the use of a powder having a low oil absorbing property (for example, cracker powder) at the time of battering has an effect of further improving the texture. In addition, a new food can be made by combining the ingredients and the dough, and it has excellent preservability as well as instantaneousness, and there is no decrease in taste due to the instantaneousness conventionally seen in this type of food. There is.

[Brief description of the drawings]

 FIG. 1 is a perspective view of a part of an embodiment of the present invention. 1 ... dough, 2 ... ingredients 3 ... batter layer, 4 ... cracker layer

Claims (5)

(57) [Claims] 1. A fried food obtained by battering and battering a fermented dough in which ingredients are wrapped into three or more layers and oiling the same. 2. A fried food obtained by subjecting a fermented dough containing a pizza sauce in which ingredients are wrapped to a battering and battering treatment and oiling the same. 3. Ingredients include jam, cream, chocolate, pizza sauce, curry paste, cheese, bacon,
3. The fried food product according to claim 1, wherein the fried food product is a salami, pepper, potato, animal meat or fish meat alone or in combination. 4. An ingredient is wrapped with fermented dough or pizza sauce-containing fermented dough having three or more layers, battered on the outside of the ingredient, and subjected to a battering treatment with a powder having a low oil absorbing property, followed by oiling. Manufacturing method of fried food. 5. The batter used for battering has a viscosity of 20.
The method for producing a fried food according to claim 4, wherein the temperature is 2 to 10 poise at a temperature of ° C.