JPH10225259A - Fried bakery product and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain the subject product capable of maintaining its just fried crispy touch for a long time and further capable of maintaining the crispy touch also when stored in a frozen state and subsequently heated with a microwave oven, by applying a battering treatment. SOLUTION: A bakery dough (a general dough obtained by mixing wheat flour as a main raw material with water, etc., and, if necessary, further with raw materials such as oils, fats, a sugar, a milk product, egg, an emulsified product, yeast food and various kinds of emulsifying agents, and subjecting the mixture to a kneading process) is coated with a batter liquid (usually a liquid obtained by adding water to one or more of wheat flour, starch and soybean protein and subsequently processing the mixture into a slurry-like product and desirably further containing oils and fats, e.g. vegetable fatty oils such as rapeseed oil or soybean oil or animal fats such as milk fats and beef tallow) and subsequently fried to obtain the objective product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a novel fried bakery product and a method for producing the same.

[0002]

2. Description of the Related Art A conventional method of producing a fried bakery, typically a curry bread, involves wrapping a filling such as a cooked curry or sausage in a bakery dough, attaching eggs, etc. when referred to as a wetting material after a proofing process, and attaching bread crumbs. And fried in frying oil.

[0003] In these fried bakery products, the flavor of the bread and the contents of the filling are confined in a crunchy texture by frying the outer garment,
It is delicious and has become a popular food for consumers. However, currently marketed fried bakery is often left for a certain period of time in distribution or display after fried bakery production, and after being left for a certain period of time, the crispness on the outside gradually disappears, Except for the lucky case where fried bakery can be purchased at a bakery shop, consumers often eat freshly baked fried bakery with less crispy sensation. In particular, the filling fried bakery has a remarkable deterioration of the crispness due to the migration of the filling moisture. Several proposals have been made on these issues. One example is 5-28
In 577, the filling is inserted into the sliced bread and pressed around to prevent the filling from leaking. This is made into a semi-finished product. By selling the product, it is possible to supply consumers with fried bakery with a crisp filling. However, this method is suitable for a store that has fry equipment, but does not solve the problem for a store that does not have fry equipment. In particular, in the case of a large bread maker, most of the fried bakery is supplied to consumers after distribution through the final process up to frying, which is not suitable for this method. Furthermore, recently, for the purpose of prolonging the distribution preservation period, systems for frozen distribution preservation have been actively performed. Even in ordinary households, after frozen storage of food, after cooking in a microwave oven according to the scene of eating, eating form to eat is widespread, but in the conventional technology, fried bakery in this form, After cryopreservation, the crispness is completely lost, making it unsuitable. Therefore, if the texture of freshly fried food can be maintained for a long time, and if it can be supplied after refrigerated and preserved even if it is cooked by range-up heating, consumers can use a fried bakery with a crisp texture in various situations. You will be able to eat.

[0004]

SUMMARY OF THE INVENTION In view of the above problems, the problem to be solved by the present invention is to maintain the crispy feeling of freshly fried food for a long time, and furthermore, even if it is cooked in a range-up condition after being frozen and stored, the crispy food will not be crispy. An object of the present invention is to provide a fried bakery that can maintain a feeling.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, a commercially available fried bakery was coated with a batter solution used for croquettes and the like. The present inventors have found that the above-mentioned problems can be solved by frying, and further found that the effect can be further improved by dispersing edible fats and oils in a batter solution to be coated, and have reached the present invention.

That is, the present invention is a fried bakery product characterized by having been subjected to buttering. Further, the present invention is a method for producing a fried bakery product, wherein the ingredients are wrapped in bakery dough, coated with a separately prepared batter solution, and then fried. Includes filling in fried bakery products and the like. It is preferable that the battering material contains fats and oils.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The bakery dough according to the present invention is composed of wheat flour as a main raw material to which water and the like are added, and oils and fats, sugars, dairy products, eggs, emulsions, yeast foods, various enzymes, various emulsifiers and the like. Raw materials are added as needed, regardless of the presence or absence of baker's yeast, refers to the general dough obtained through the kneading process, bun dough, donut dough, pie dough,
Pizza dough, hot cake dough, sponge cake dough, crepe dough, dumpling dough, spring roll dough and the like are also included. Furthermore, in addition to the above-mentioned raw materials, those containing grains other than flour, such as rye, are included. Further, a so-called water retention agent that improves the texture of the range-up bread by suppressing the evaporation of water from the bread at the time of range-up can also be added. For example, natural starch such as corn starch, sugar cane starch, potato starch, tapioca starch, rice starch; modified starch such as acid-modified starch, enzyme-modified starch, oxidized starch, dialdehyde starch, cross-linked starch, esterified starch; maltodextrin,
Various dextrins and oligosaccharides such as cyclodextrin, reduced maltose, cyclodextrin, and starch syrup; seaweed-related substances such as seaweed, agar, sodium alginate, and carrageenan; Viscose, viscose, methylcellulose, ethylcellulose, carboxylmethylcellulose, hydroxyethylcellulose and other cellulose-related substances; glue, casein, gelatin, egg white, plasma protein, gluten, Proteins such as soy protein, polyvinyl alcohol, polyethylene glycol, polypropylene glycol, polyacrylamide, poly Acrylic acid, polyvinyl pyrrolidone, water-soluble alkyd, polyvinyl ether, polymaleic acid copolymer, synthetic polymers such as polyethylene imine,
Other lignin, chitin, polylaud, galactomannan, glucomannan, inulin and the like can be mentioned, and these can be used alone or in combination of two or more.

[0008] The batter solution in the present invention is not particularly limited, but usually refers to a solution obtained by adding water to one or more of flour, starch and soybean protein to form a slurry. If so, other seasonings such as salt and casein may be added.

The filling used in the present invention is not particularly limited, and examples thereof include curry, ham, sausage, gratin, yakisoba, whipped cream, jams, and salads.

The batter used in the present invention preferably contains fats and oils. Examples of edible oils and fats include, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil,
Vegetable oils and fats such as kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, illipe fat, borneo tallow fat, cocoa butter, coconut oil, palm kernel oil (linseed oil, wheat germ oil), milk fat, and tallow And animal fats and oils such as lard, fish oil and whale oil. Examples of the fats and oils include single or mixed oils or processed fats and oils obtained by hardening, fractionating and transesterifying them. (In addition, for example, processed fats and oils such as butter, cream, margarine, and shortening, etc. are included.) The amount of the edible fat and oil is not particularly limited. It is also possible to add a soybean protein and a thickening polysaccharide to enhance physical properties such as batter viscosity and freeze resistance. The method of dispersing edible oils and fats into batters is a physical method using a stirrer, a method using an emulsifier, powdered oils and fats coated with edible oils and fats with carbohydrates, etc. Although illustrated, it is not particularly limited.

In the production process of the present invention, it is necessary to wrap the filling with bakery dough, coat it with a separately prepared batter solution, and fry it.

[0012] If baker's yeast is added to the bakery dough, it is of course necessary to carry out a proofing process. This may be performed at any point before kneading the bakery dough and before frying, but the proofing process is performed. This makes it difficult to wrap the filling and mold the dough. Therefore, it is preferable to perform the proofing process immediately before frying. Examples of the method of coating the batter liquid include immersion, spraying, application with a brush, and the like, but are not limited thereto. If necessary, breadcrumbs may be adhered.

[0013]

EXAMPLES Examples and comparative examples will be described below to further clarify the effects of the present invention. In the example,
% Indicates a reference weight. Examples 1 and 2 and Comparative Example 1 Curry filling bakery dough was prepared by mixing the bakery doughs shown in Table 1 in the order of mixing, fermentation, splitting, bench time, and curry filling.

[0014]

[Table 1] Bakery dough formulation (unit: g) -------------------------- Ordinary strong flour 1000 Ordinary semi-strong flour 1000 Sugar 100 Salt 30 Shortening 100 Yeast 60 Food 2 Baking soda 6 Water 118 -------------------------- Also, with the composition shown in Table 2, batter is used in an all-in-one mix method. Two kinds of liquids were prepared.

[0015]

[Table 2] Batter liquid formulation ------------------------------------------- --------- Batter solution 1 Batter solution 2 ----------------------------------- ----------------- Commercial batter mix 100 parts by weight 70 parts by weight Powdered fats and oils * --- 30 parts by weight Water 370 parts by weight 270 parts by weight -------- -------------------------------------------- * Powder oil: 70 oil %, The balance of dextrin and casein powdered fat The curry filling bakery dough prepared above is immersed in the batter liquid 1 and the excessively adhered batter liquid is removed appropriately, and then bread crumbs are adhered. Edible palm olein was subjected to frying at 175 ° C. for 3 minutes to prepare a fried bakery with a filling of the present invention. (Example 1) Furthermore, the thing coated with the batter liquid 2 was also subjected to the same frying treatment after the proofing treatment, thereby producing a fried bakery with a filling of the present invention. (Example 2) Also, as Comparative Example 1, the curry bakery dough formulation shown in Table 1 was coated with egg and then breaded, and then subjected to a frying treatment, followed by frying as in Examples 1 and 2.

The flavor of the fried bakery prepared as described above was evaluated by a panel of 10 panelists for a crisp feeling.
Arithmetic averaging was performed on a perfect score, and the average value was used as an evaluation point.

[0017]

[Table 3] Curry fried bakery evaluation ------------------------------------------ --------- Example 1 Example 2 Comparative Example 1 -------------------------------- ------------------- Immediately after frying 10 10 10 Frying, 5 hours later * 1 9 9 4 Range up after freezing * 2 6 8 3 ------- -------------------------------------------- Note: * 1 fly 5 After hours: Leave the fried bakery in a room at 25 ° C for 5 hours without sealing.

* 2 Range up after freezing: Fried bakery is allowed to cool at room temperature after frying, subjected to shock freezing at -60 ° C for 60 minutes, stored at -30 ° C for 1 week, and then thawed in a microwave. did.

From the above results, it was found that the fried bakery of the present invention did not lose its crispy feeling and had a good texture even after being fried. Further, by using a batter solution in which fats and oils were dispersed, the texture was not lost even if the range was increased after frozen storage, and the product could be stored frozen. Examples 3 to 4 and Comparative Example 2 In the formulations shown in Table 4, pie dough was prepared by an all-in-one mix method to form square dough pieces, and a commercially available wiener was wrapped to prepare a fried pie dough.

[0020]

[Table 4] Pie dough mix (g) --------------------------------- Flour 1200 Shortening 700 Salt 75 Cold water 480 glucose 75 --------------------------------- Dip this dough in batter solution 1 Coated, breadcrumbs attached, soybean white balm 190 ℃ 6
The fried bakery of the present invention was prepared by frying under the conditions of Example 1 (Example 3).

Further, using this pie crust, batter solution 2
And those subjected to frying (Comparative Example 2) without using the batter solution were also produced.

The fried pie produced above was subjected to a taste evaluation test for a crisp feeling by ten panelists in the same manner as in Examples 1 and 2. Table 5 shows the results.

[0023]

[Table 5] Fried pie evaluation Note: * 1 fry 5 hours later: 25 without fried pie
Leave for 5 hours at room temperature.

* 2 Range up after freezing: Fried pie is allowed to cool at room temperature after frying, shock-frozen at -60 ° C for 60 minutes, stored at -30 ° C for 1 week, and then thawed in a microwave. did.

From the above results, the fried pie produced according to the present invention has a significant crispness in frozen storage at room temperature after storage, and
It was very delicious. Examples 5 to 6 and Comparative Example 3 Pork mince was fried with salt and pepper in a commercially available dumpling dough, wrapped in an appropriate amount, immersed in the batter solution 1 used in Examples 1 and 2, and squeezed with soybean white. The oil was fried at 175 ° C for 3 minutes to prepare a fried gyoza of the present invention. (Example 5) In addition, a product coated with batter liquid 2 was fried to produce the same. (Example 6). As Comparative Example 3, a product which was fried without using a batter solution was also produced.

The prepared fried bakery was subjected to a panel test in the same manner as in Examples 1 and 2.

[0027]

[Table 6] Fried pie evaluation ------------------------------------------- --------- Example 5 Example 6 Comparative Example 3. ------------------------------- --------------------- Immediately after frying 10 10 10 Frying, 5 hours later * 1 9 9 3 Range up after freezing * 2 6 7 2 ----- ----------------------------------------------- note:* 1 fry 5 hours later: 25 without fried pie
Leave for 5 hours at room temperature.

* 2 Range up after freezing: Fried pie is allowed to cool at room temperature after frying, shock-frozen at -60 ° C for 60 minutes, stored at -30 ° C for 1 week, and then thawed in a microwave. did.

From the above results, it can be seen that the fried gyoza according to the present invention maintains the crispness even after frying, and maintains the crispness even when the range is increased after frozen storage.

[0030]

As described above, the filling fried food prepared by dispersing edible oil and fat in the batter liquid to be coated is basically based on coating with the batter liquid used for the croquettes and the like in the present invention and frying. The bakery maintains its fresh crispy feeling even after frying, and its texture is unlikely to be impaired even if the range is increased after frozen storage, and can provide consumers with a more delicious fried bakery with a filling.

Claims (4)

[Claims] 1. A fried bakery product characterized by being subjected to buttering. 2. The fried bakery product according to claim 1, further comprising a filling. 3. The fried bakery product according to claim 1, wherein the buttering material contains fats and oils. 4. A method for producing a fried bakery product, comprising wrapping ingredients in bakery dough, coating with a separately prepared batter solution, and frying.