JP3052163B2 - Frozen dough such as shoe dough and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen dough such as shoe dough or donut dough and a method for producing the same.

[0002]

2. Description of the Related Art The puff skin used in cream puffs and eclairs is prepared by heating and gelatinizing water, fats and oils, flour, etc., and gradually adding eggs to the dough, which is then oven-baked or fried. Manufacturing. In addition, donut is manufactured by mixing water, edible oils and fats, flour, milk powder, sugar, leavening agent (or yeast), and frying the dough divided into rings.

[0003]

In the fresh bakery and the in-store bakery, there is a demand for a frozen supply of shoe dough and donut dough in order to reduce labor and reduce costs and simplify the operation. However, if shoe dough or donut dough is baked or fried in a frozen state, the resulting product will have phenomena such as insufficient volume and sticky texture, making it impossible to obtain a product of satisfactory quality. There was a point.

On the other hand, when a frozen shoe dough or a frozen donut dough is thawed and then baked in an oven or fried, the workability such as sticking to the hand is extremely poor because the shoe dough or the dough dough after defrosting is soft. was there.

[0005] It is an object of the present invention to provide a frozen shoe dough, a frozen donut dough, and a method for producing the same, which have significantly improved workability after thawing and good quality after baking or frying.

[0006]

DISCLOSURE OF THE INVENTION The present invention examines the above-mentioned conventional problems, and in order to solve these problems, a melting point of 5 ° C. to 55 ° C.
The above problem was solved by a frozen shoe dough, a frozen donut dough, or the like, characterized by coating edible oil or fat at a temperature of ° C. on a frozen shoe dough, donut dough, or the like.

That is, according to the present invention, the shoe dough prepared by a conventional method is squeezed on a top plate and rapidly frozen at -5 ° C to -50 ° C, preferably -20 ° C to -40 ° C. Liquid edible oil or fat heated to a temperature higher than the melting point (melting point 5
C. to 55.degree. C.), pull it up within one minute and allow to cool.
In this way, 0.1 to 30 parts by weight of dough
Frozen shoe dough is produced by coating parts by weight of edible fat.

[0008] Alternatively, the donut dough prepared by a conventional method is shaped into a ring, then rapidly frozen at -5 ° C to -50 ° C, preferably at -20 ° C to -40 ° C, and then the donut dough is heated to a temperature higher than the melting point. And immersed in a heated edible oil (melting point: 5 ° C. to 55 ° C.), pulled up within 1 minute and allowed to cool. Thus, 0.1 to 100 parts by weight of the dough
By coating 30 parts by weight of edible fat,
Manufacture frozen donut dough. Edible oils and fats used for the coating include hardened fish oil, hardened vegetable oil, butter,
Lard and the like. When the melting point is 5 ° C. or less, workability such as stickiness at the time of thawing is inferior, and when the melting point is 55 ° C. or more, the oil absorption of shoes or donut increases, and good quality cannot be obtained (puffing). The melting point was 5 ° C to 55 ° C.

As the coating method, a method of immersing a frozen shoe dough, a frozen donut dough, or the like in edible fat or oil, or spraying the dissolved edible fat or oil on a frozen shoe dough, a frozen donut dough, or the like is sprayed. Method,
There is a method in which a frozen shoe dough, a frozen donut dough, or the like is passed through a shower in which dissolved edible oil or fat flows continuously.

[0010] If cracks occur on the surface of the frozen shoe dough or frozen donut dough during frozen storage, an emulsifier such as lecithin or sucrose fatty acid ester can be added to the edible oil or fat.

[0011]

Example 1 A shoe dough prepared by a conventional method was squeezed on a top plate and rapidly frozen to a product temperature of -20 ° C. Shortening of this shoe cloth heated to 60 ° C. (melting point 30
° C), and immediately thereafter, pulled up and allowed to cool, thereby coating 16 parts by weight of shortening with respect to 100 parts by weight of the shoe dough around the shoe dough. Then, the dough was frozen and stored at -20 ° C for 2 months, then naturally thawed at room temperature, and fried by a predetermined method.
Was obtained.

In Comparative Example 1, the frozen shoe dough was thawed at room temperature without coating, and in Control Example 2, the frozen shoe dough was fried without coating.

[0013]

[Table 1]

[0014]

Example 2 A shoe dough prepared by a conventional method was squeezed on a top plate and rapidly frozen to a product temperature of -20 ° C. Shortening of this shoe cloth heated to 70 ° C. (melting point 40
C.), immediately thereafter pulled up and allowed to cool, thereby coating 10 parts by weight of shortening with respect to 100 parts by weight of the shoe dough around the frozen shoe dough. After the dough was frozen and stored at -20 ° C for 2 months, it was naturally thawed at room temperature, baked in an oven by a predetermined method, and the shoe skin was adjusted. The results shown in Table 2 were obtained.

Comparative Example 1 was obtained by thawing at room temperature without coating the frozen shoe dough, and Comparative Example 2 was baked while being frozen without coating the frozen shoe dough.

[0016]

[Table 2]

[0017]

Example 3 A donut dough prepared by a conventional method was shaped into a ring and rapidly frozen to a temperature of -20 ° C. This donut dough is immersed in a shortening (melting point 18 ° C.) heated to 35 ° C., then immediately pulled up and allowed to cool, so that 20 parts by weight of shortening is coated around the donut dough for 100 parts by weight of the donut dough. did. After freezing and storing at -20 ° C for 2 months, the mixture was thawed at 5 ° C in a refrigerator and fried by a predetermined method. The results shown in Table 3 were obtained.

Comparative Example 1 was obtained by thawing at room temperature without coating with a frozen donut dough, and Comparative Example 2 was obtained by firing without coating a frozen donut dough.

[0019]

[Table 3]

[0020]

According to the present invention, the edible oil having a melting point of 5 ° C. to 55 ° C. is coated on the outside of the frozen shoe dough or the like, so that the dough can be prevented from drying due to the frozen storage and can be stored for a long period of time. Since the fabrics do not stick to each other, there is no need for individual packaging, and workability is good. Therefore, there is an effect that a large number of pieces can be packaged separately.

Also, there is no danger of sticking to the hands even when thawed at room temperature, and the workability is good. Even when thawed, the dough does not sag, and the same shape as before freezing is maintained. Further, when the frozen shoe dough or the frozen donut dough is fried, the edible oil or fat coated at the time of frying dissolves into the frying oil, so that there is an effect that the product has no adverse effect.

According to the production method of the present invention, after the shoe dough and the like are rapidly frozen, they are coated with edible oil and fat, so that not only the shape retention of the dough is good but also the workability is good, and the handling by an automatic machine or the like is easy. There is an effect that a homogeneous product can be automatically mass-produced. In addition, since the frozen dough is processed, there is an effect that the edible oil and fat can be uniformly and uniformly coated.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-3-39029 (JP, A) JP-A-62-155041 (JP, A) JP-A-62-111045 (JP, A) JP-A-63-1 222643 (JP, A) JP-A-55-37123 (JP, A) JP-A-50-128378 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A21D 8/02 A21D 6 / 00

Claims (2)

(57) [Claims] 1. A frozen dough, such as a shoe dough, wherein an edible oil / fat layer having a melting point of 5 ° C. to 55 ° C. is provided on the outer periphery of a soft dough, such as a shoe dough, which has been rapidly frozen. 2. A shoe dough or the like is manufactured by an ordinary method, and a soft dough, which is fractionated in a predetermined amount, is rapidly frozen, and an edible oil / fat layer having a melting point of 5 ° C. to 55 ° C. is provided outside the frozen dough. A method for producing frozen dough, such as shoe dough, comprising solidifying an oil or fat layer.