JP3642519B2 - Manufacturing method of fried bread with filling - Google Patents

Description

【００１６】
【表２】

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【表３】

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【表４】

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実施例６
下記表５に示す原材料を用いて表６に示す製造工程でアンドーナツを調製した。
得られたアンドーナツの製品の破裂状態、外観、内相及び食感はいずれも優れていた。
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【表５】

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【表６】

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実施例７
下記表７に示す原材料を用いて表８に示す製造工程でカレーパンを調製した。
得られたカレーパンを表３の評価基準により評価したところ製品の破裂状態５、外観５、内相５及び食感４の結果を得た。
【００２３】
【表７】

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【表８】

【００２５】
実施例８
下記表９に示す原材料を用いて表１０に示す製造工程でソーセージドーナツを調製した。
得られたソーセージドーナツの製品の破裂状態、外観、内相及び食感はいずれも優れていた。
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【表９】

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【表１０】

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【発明の効果】
本発明方法によれば、イースト発酵によるフィリング入り揚げパン類を短時間で製パンでき、かつ破裂品の発生を防止することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing fried bread with filling.
[0002]
[Prior art]
Conventionally, fried breads with fillings have been manufactured using a swelling agent or yeast. The bread-making method using an expanding agent has the advantage that it can be fried immediately after molding, but has the disadvantage that the taste and texture of the resulting product are poor. On the other hand, in the bread-making method using yeast, when fried without taking the final fermentation (foiro) after molding, the product volume was low and the taste was poor.
Therefore, the production of fried breads with filling using yeast was carried out by the bread-making method in which the final fermentation (foiro) after molding was performed and then fried. However, it took a long time to make bread and bursted during frying. There is a drawback that the phenomenon occurs.
[0003]
[Problems to be solved by the invention]
The present inventor has completed the present invention as a result of various researches on bread making methods in which fried breads with a filling by yeast fermentation can be obtained in a short time, and the filling does not rupture and the filling does not pop out when fried. It was.
[0004]
[Means for Solving the Problems]
That is, this invention is a manufacturing method of the fried bread containing filling in which the surface is processed with 35-60 degreeC warm water after shaping | molding in manufacture of the fried bread containing a filling by yeast fermentation.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
As a manufacturing method of fried bread with filling, add water to raw materials such as flour, yeast, yeast food, sugar, salt, skimmed milk powder, eggs, mix, then ferment the dough, take floor time, After dividing the dough, take bench time and wrap the filling with dough. Next, the surface of the dough of the molded fried bread with filling was wet with water, and then the proof was taken off and fried. Further, as a bread making method other than the straight method, a medium seed method, a liquid seed method and the like are also employed.
[0006]
This invention replaces the process which wets the surface of dough with water after the shaping | molding in the conventional bread-making method, and fries without taking a proof after treating with 35-60 degreeC warm water.
[0007]
Specific means for treating with warm water of 35 to 60 ° C. in the method of the present invention include a method of immersing in the warm water for 3 to 40 seconds, a method of spraying warm water with a spray, a method of spraying water vapor, and the like.
[0008]
When the temperature of the hot water is lower than 35 ° C., the dough ruptures when fried and the filling pops out, and the appearance, internal phase and texture of the product worsen. On the other hand, when the temperature exceeds 60 ° C., the filling also pops out due to the rupture of the dough, Product appearance, internal phase and texture are poor.
[0009]
Further, according to the method of the present invention, depending on the type of fried bread containing the filling, after the hot water treatment, if necessary, a breader such as bread crumbs or cracker crumbs may be attached to the surface and then fried. Examples of the fried bread with filling according to the present invention include curry bread, andon nuts, sausage donuts, salad donuts, meat donuts, ham donuts, cream donuts, piroshki, calzone, and the like.
[0010]
Further, in the present invention, it is preferable to apply pressure to the formed dough after forming the dough, or when attaching or applying the bleeder. The degree of the pressing is preferably such that the area of the dough increases about 1.5 to 3.0 times.
[0011]
In the present invention, it is preferable to take a rack time to stand at room temperature after the hot water treatment or after the addition of the bleeder. The rack time is usually 15 to 20 minutes.
[0012]
In addition, the method of the present invention can also be obtained by frying bread filled with filling by frying after dough forming, frozen and stored, and then taking out and thawing after use, followed by treatment with warm water. At this time, the method of the present invention can be particularly preferably carried out by performing the above-described pressing treatment after thawing.
[0013]
【Example】
Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
[0014]
Examples 1-5, Comparative Examples 1-4
Curry bread was prepared in the manufacturing process shown in Table 2 using the raw materials shown in Table 1 below.
The obtained curry bread was evaluated according to the evaluation criteria shown in Table 3. The test results are shown in Table 4.
[0015]
[Table 1]

[0016]
[Table 2]

[0017]
[Table 3]

[0018]
[Table 4]

[0019]
Example 6
Andon nuts were prepared in the manufacturing process shown in Table 6 using the raw materials shown in Table 5 below.
All of the resulting Andonnut products were excellent in the rupture state, appearance, internal phase and texture.
[0020]
[Table 5]

[0021]
[Table 6]

[0022]
Example 7
Curry bread was prepared in the manufacturing process shown in Table 8 using the raw materials shown in Table 7 below.
The obtained curry bread was evaluated according to the evaluation criteria shown in Table 3. As a result, the results of the rupture state 5, appearance 5, inner phase 5 and texture 4 of the product were obtained.
[0023]
[Table 7]

[0024]
[Table 8]

[0025]
Example 8
Sausage donuts were prepared in the manufacturing process shown in Table 10 using the raw materials shown in Table 9 below.
The sausage donut product thus obtained was excellent in the rupture state, appearance, internal phase and texture.
[0026]
[Table 9]

[0027]
[Table 10]

[0028]
【The invention's effect】
According to the method of the present invention, fried breads with filling by yeast fermentation can be baked in a short time, and the occurrence of ruptured products can be prevented.

Claims (1)

In the manufacture of fried breads with filling by yeast fermentation, after the molding, the surface is treated with hot water of 35-60 ° C. and then fried.