JPH0126657B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention enables the cooking of fried breads (piroshki, curry bread, sausage bread, etc.) by heat-treating them using an oven, grill, etc., without the need for deep-frying in a fryer. This invention relates to a method for producing fried bread-like foods such as (such as).

BACKGROUND ART Conventionally, fried breads such as fried breads are generally manufactured by frying in a fryer after performing processes such as dough mixing, fermentation, dividing, benching, molding, and roasting. At that time, if necessary, the dough is stuffed with filling, or the dough is coated with egg wash, sprinkled with bread crumbs, and fried. However, the work of frying in oil in the production of fried bread involves the difficulty of managing the frying oil (temperature control, rotation rate, filtration process), the problem of oxidation of the oil, the hassle of cleaning the fryer, and the risk of oil flying. Contamination caused by splashes and fires caused by ignition of the oil are accompanied by this.

In order to resolve the complexity and danger of the deep-frying process, the inventors of the present invention have conducted various studies and have developed a method that simply heats the bread dough in an oven, etc., without frying. The present invention has been completed, which allows a fried bread-like food product that is completely similar in appearance and texture to those fried in oil to be obtained by simple operations.

That is, the present invention provides a coating composition consisting of a mixture of fats and oils, bread crumbs, grain flour, and high protein powder, or a mixture of bread crumbs, grain flour, and high protein powder to which fats and oils have been adsorbed, or seasonings, spices, and the like as necessary. A coating composition containing coloring agents, etc. is applied to bread dough made using normal raw material combinations and fermentation conditions.
This is a method for producing a fried bread-like food, which is characterized in that before or after roasting (roasting), it is uniformly coated with butter liquid or without being coated, and then heated in an oven or the like.

The present invention will be explained in detail below.

The present invention uses a special coating composition as described above.

The fats and oils used in this coating composition have the effect of giving fried bread the appearance and texture of the finished product as if it were fried in oil, as well as raising the surface temperature of the bread dough when heated in an oven, etc., and creating a firmer coating. It has the effect of creating. Examples of such oils include lard, beef tallow, soybean oil, rapeseed oil, cottonseed oil, olive oil, butter,
Any oil commonly used for frying such as margarine, cornstarch, coconut oil, palm oil, and various hydrogenated oils can be used. The appropriate amount of fats and oils to be used is 25 to 70% by weight, preferably 25 to 55% by weight.

Next, bread crumbs are an important component that forms the appearance and texture of the finished fried bread-like food. Any bread crumb can be used, and usually bread crumbs made by fermenting, baking, and crushing dough that is essentially a mixture of wheat flour, yeast, salt, and water are used; ,
Bread flour containing coloring agents and other flours (eg, flours of rice, barley, soybean, etc.) can also be used. The appropriate amount of bread crumbs to use is 10 to 30% by weight.
Preferably it is 15 to 25% by weight.

In addition, breadcrumbs with a particle size of 20 meshes are better than 5 meshes, and breadcrumbs with a particle size coarser than 5 meshes result in poor appearance of the finished fried bread-like food.
The batter becomes too rough and has a bad taste, and
If the particle size of breadcrumbs is smaller than 20 mesh, the batter will be too dense, the skin will be hard, the appearance will not resemble fried bread, and it may be difficult to obtain the crispy texture characteristic of breadcrumbs.

Next, the flour, along with the bread crumbs, plays an auxiliary role in obtaining the appearance and texture of the finished fried bread-like food. As the grain flour, for example, one or more of wheat flour, corn flour, rye flour, barley flour, and rice flour may be used. The amount used is
5-20% by weight, preferably 8-12% by weight.

Next, the high protein powder is gelled by heating.
It has the effect of coagulating and firmly holding a film of bread crumbs, grain flour, and protein on the surface of bread dough and binding the coating composition to bread dough. As the high protein substance, for example, one or more of egg white powder, casein-Na, soybean protein, vital gluten, gelatin, etc. can be used. The amount used is suitably 3 to 10% by weight, preferably 5 to 10% by weight.

In addition to fats and oils, bread crumbs, grain flour, and high-protein powder, the coating composition used in the present invention contains seasonings, spices, and coloring to improve the texture, flavor, appearance, etc. of the finished fried bread-like food. ingredients etc. can be added appropriately.

That is, seasonings and spices are involved in improving the flavor of the finished fried bread-like food. As seasonings, for example, one or more of chemical seasonings such as sodium glutamate and sodium inosinate, brewed seasonings such as powdered miso and powdered soy sauce, and other known seasonings such as salt and sugar can be used according to each person's preference. It is used as appropriate depending on the situation. The amount used is generally preferably 1 to 7% by weight. Further, as the spice, for example, one or more of nutmeg, mace, cinnamon, laurel, vanilla, allspice, etc. can be used as appropriate depending on the type of fried bread. The amount used is generally preferably 0.5 to 3% by weight.

Coloring agents are used to impart a golden brown appearance to the finished fried bread-like food. As the coloring agent, one or more types of natural or synthetic food colors are used as appropriate, and the amount used is generally 0.2
~2% by weight is preferred.

The coating composition used in the present invention includes the above-mentioned oils and fats 25
~70% by weight, particle size 5-20 mesh bread crumbs 10-30
Weight%, flour 5-20% by weight, high protein powder 3-10
% by weight, or 10-30% by weight of bread crumbs with particle size of 5-20 mesh adsorbed with 25-70% by weight of fats and oils, 5-20% by weight of grain flour, and 3-10% by weight of high protein powder. Alternatively, when mixing these, seasonings, spices, coloring agents, etc. can be appropriately added as necessary.

As a means for adsorbing fats and oils to breadcrumbs, if the fats and oils are liquid at room temperature, the fats and oils are sprayed or gradually added to the breadcrumbs while stirring to uniformly adsorb the fats and oils. In addition, for those that are semi-solid or solid at room temperature, after heating and dissolving the fat,
By performing the same operation as above, it is evenly adsorbed to the bread crumbs.

Further, in the present invention, it is preferable to obtain a fried bread-like food whose surface coating becomes an appetizing golden brown simply by heat treatment in an oven, grill, or the like. In order to obtain such particularly golden brown fried bread-like foods, the coating composition adhering to the bread dough should turn golden brown after heat treatment. As a means for this, one or more natural or synthetic food colors that give a golden brown color may be added to the coating composition, and roasted golden brown bread crumbs or colored bread crumbs (bread crumb manufacturing When making bread for commercial use, colored bread crumbs made by adding one or more of the above pigments to the preparation water or toning, etc. may be used as the bread crumbs, or the above-mentioned pigments may be added to the fats and oils to be adsorbed to the bread crumbs in advance. Colored fats and oils prepared by adding one or more types of pigments may also be used.

Next, as the bread dough used in the present invention, any dough for bread that is fried can be used, and specific examples thereof include fried bread (piroshki, curry bread, sausage bread, etc.). Fabrics include: These doughs can be made using the usual raw material combination and fermentation conditions for bread dough to be fried.

In the present invention, the above-mentioned coating composition is uniformly sprinkled on the dough for frying bread before or after the dough is proofed, with or without applying a butter liquid. Although any butter liquid can be used in this case, it is desirable to use a high-protein butter liquid. This high protein butter liquid is preferred because it has a high viscosity and thus has the effect of increasing the adhesion of the coating composition and further solidifying upon heating to further solidify the binding of the coating composition. As the high protein butter solution, for example, a whole egg solution, a whole egg diluted solution, a solution of milk, skim milk powder, soy protein, casein-Na, etc. are used.

Next, as described above, the dough for fried bread coated with the coating composition is heat-treated in an oven (electric oven, gas oven, etc.), grill, or the like.
In the case of this heat treatment, it varies depending on the size of the frying dough used and the oven used, but in general, it is heated at 200 to 250℃ for 10 to 20 minutes.
Heat treatment is performed for about 10 minutes, and on a grill or the like, heat treatment is performed for 10 to 20 minutes over low heat.

Thus, according to the present invention, flavor and
It is possible to obtain a fried bread-like food whose texture, color, etc. are exactly the same as that of fried bread, and problems such as complexity and danger accompanying the deep-frying operation can be solved at once.

Examples of the present invention are shown below, but the present invention is not limited thereto.

Example 1 While stirring 20% by weight of 8 mesh breadcrumbs,
To this, 54% by weight of salad oil is sprayed and at the same time 15% by weight of corn flour, 6% by weight of casein-Na, 2.5% by weight of sugar, 0.1% by weight of salt, 0.9% by weight of spice mixture, 0.3% by weight of red pigment, and yellow pigment.
A coating composition for fried bread was prepared by adding 0.8% by weight and 0.4% by weight of brown pigment.

35 g of the filling was wrapped in 45 g of piroshki dough made by a conventional method, coated with milk before being proofed, and coated with the above-mentioned coating composition for fried bread, placed on a baking sheet, and placed in the proofing pan. After roasting for about 40 minutes, they were placed in a gas oven at 240°C and heated for 15 minutes, resulting in a delicious piroshki-like food similar to that of frying.

Example 2 Six mesh breadcrumbs were pre-roasted to a golden brown color. A coating composition for fried bread was prepared by adding 45% by weight of beaded shortening, 18% by weight of barley flour, 10% by weight of soybean protein, and 3% by weight of spice mix to 22% by weight of the roasted bread crumbs.

Wrap 35 g of the filling in 50 g of curry bread dough made by a conventional method, and after baking for about 40 minutes, coat with diluted whole egg solution, sprinkle with the above-mentioned coating composition for fried bread, place on a baking sheet, and place on a baking sheet for 220 minutes. When placed in an electric oven at ℃ and heated for 20 minutes, a delicious curry bread-like food similar to that obtained when fried in oil was obtained.

Claims (1)

[Scope of Claims] 1. A mixture of 25-70% by weight of oil or fat, 10-30% by weight of bread crumbs with a particle size of 5-20 mesh, 5-20% by weight of grain flour, and 3-10% by weight of high protein powder, or a mixture of 3-10% by weight of high protein powder, or a particle size of 5-20 mesh.
A coating composition consisting of a mixture of 10 to 30% by weight of Methushi bread crumbs with 25 to 70% by weight of fats and oils adsorbed, 5 to 20% by weight of grain flour, and 3 to 10% by weight of high protein powder, or as required. seasonings, spices,
A coating composition containing a coloring agent, etc. is evenly sprinkled on bread dough made using normal raw materials and fermentation conditions, without applying butter before or after proofing, and then heated in an oven, etc. A method for producing a fried bread-like food. 2. The method for producing a fried bread-like food according to claim 1, wherein the coating composition is golden brown. 3. In the coating composition, the seasoning is 1 to 7% by weight, the spice is 0.5 to 3% by weight, and the colorant is 0.2 to 2% by weight.
A method for producing the fried bread-like food described in Section 1.