JPS5917935A - Production of fried bread-like food - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides: - By heat-treating using an oven, grill, etc., without the need for deep-frying in a fryer,
For example, donuts - fried bread (Biloshki, 7-
This invention relates to a method for producing fried bread-like foods such as bread, sausage bread, etc.

Conventionally, fried breads such as donuts and fried breads are made by mixing the dough, fermenting, dividing, benching, molding, and baking (
It is manufactured by deep-frying in a fryer after undergoing processes such as roasting. At that time, if necessary - stuffing the filling into the dough 9, coating the dough with egg wash, covering it with breadcrumbs and frying it in oil 0 However, in the process of frying in the production of fried bread, The trouble of managing fats and oils for frying (temperature control - rotation rate - filtration process),
Problems with oxidation of fats and oils - It is complicated to clean the fryer, it becomes dirty due to splashing of fats and oils, and it is accompanied by fires caused by ignition of the oil.

As a result of repeated research in order to resolve the complexity and dangers of the deep-frying process, the inventors have discovered that it is possible to obtain a food similar to deep-fried bread without frying the dough. The present invention has now been completed.

That is, one aspect of the present invention is to provide a coating composition consisting of a mixture of fat, bread flour, flour, and high protein substance, or a mixture of bread flour, flour, and high protein substance, or a mixture of bread flour, flour, and high protein substance (made under fermentation conditions) to dough for breading. , in front of the roasting oven or in the roasting oven (
0 or less, which is a method for producing kun-like foods, characterized by heating them uniformly in an oven, etc., with or without applying ivy liquid. The invention will be explained in detail.

In the present invention, coating compositions having different percentages as described above are used.

The fats and oils used in this coating composition give the appearance and texture of fried bread and raise the surface temperature of bread dough when heated in an oven or the like.

It has the effect of forming a more solid coating. Examples of such oils include liver fat, beef tallow, soybean oil, rapeseed oil/cottonseed oil, olive oil, butter/margarine, shortening, coconut oil, palm oil, and various hydrogenated oils. Any oil used for fried Yanagawa can be used.The appropriate amount of fat and oil to be used is 120 to 20 parts by weight, but preferably 2 to 20 parts by weight.

Next, bread crumbs are an important component that forms the appearance and texture of the finished fried bread-like food. Bread crumbs can be of any type; usually, bread crumbs consisting essentially of wheat flour, yeast, and salt are used; barley.

Bread flour containing grain flour such as soybean flour can also be used. The appropriate amount of bread crumbs to be used is 10 to 3 o by weight, preferably 2 l! ~ 2 o Weight staff.

Also, the bread crumbs should have a finer particle size than the S mesh (
If the particle size is coarser than S mesh, the appearance of the finished fried bread-like food may be poor (and the crispy texture may not be obtained). It is preferable to use bread crumbs with a particle size of 6 to 1 ounces in size for frying breads.

Next - the flour, together with the bread crumbs, serves as an auxiliary in providing the appearance and texture of the finished fried bread-like food product. As the grain flour, seven or more kinds can be used, such as wheat flour, corn flour or ζ rye flour, barley flour, and rice flour. As for the usage amount,! ~-1O weight ratio-preferably g~/
There are two people in charge of weight.

Next, the high-protein substance gels and coagulates when heated to firmly maintain a film of bread crumbs, grain flour, and protein on the surface of the bread dough, and has the effect of binding the coating composition to the bread dough.
High protein substances such as egg white powder, casein-Na,
One or more of soybean protein-vital gluten, gelatin, etc. can be used. The appropriate amount to use is 3~/S weight, preferably 1! -I am in charge of IO weight.

The coating composition used in the present invention includes oil, fat, bread crumbs, and grain flour.
In addition to high-protein substances, seasonings, spices, coloring agents, etc. may be appropriately added to improve the texture, flavor, appearance, etc. of the finished fried bread-like food.

In other words - seasonings - spices are fried when finished] (0 seasonings that are involved in improving the flavor of n-like foods include - chemical seasonings such as sodium glutamate and sodium inosinate, powdered miso, and brewed seasonings such as powdered soy sauce) - Seven or more types of other known seasonings such as salt and sugar are used as appropriate depending on each person's preference.The amount used is generally l~
7 weight division is preferred. As for the spices, for example, one or more of nutmeg, mace, cinnamon, bay laurel, vanilla, and allspice may be used as appropriate depending on the type of fried bread. The amount used is generally O.
A weight ratio of S- to 3 is preferable.

Coloring agents are used to impart a golden brown appearance to the finished fried bread-like food. As the coloring agent, one type or more than one type of natural or synthetic food coloring is used as appropriate, and the amount used is generally preferably from 0.2 to 100% by weight. The coating composition used in the present invention is preferably fats and oils.

Mix bread flour with two grain flours and high protein substances, or mix bread crumbs with fats and oils adsorbed, grain flour and high protein substances;
Or add seasonings as needed when mixing these.
Obtained by appropriately discharging spices, coloring agents, etc.

The means for adsorbing fats and oils to bread crumbs is as follows: In the case of powdered oils and fats at room temperature, the fats and oils are sprayed or gradually added while stirring the bread crumbs to uniformly adsorb the fats and oils. For those that are semi-solid at room temperature, heat and dissolve the fat and oil and then perform the same operation as above to uniformly adsorb it to the bread crumbs.

Further, in the present invention, it is preferable to use a fried bread-like food product whose surface coating becomes an appetizing golden brown simply by heat treatment using an open grill or the like.

In order to obtain such particularly golden brown fried bread-like foods, the coating composition applied to the bread dough should be made golden brown after heat treatment. As a means of this, it is possible to add to one coating composition seven or more natural or synthetic food colors that give a golden brown color (-1). When making bread for production - Colored bread crumbs made by adding seven or more of the above pigments to the preparation water or shortening, etc.) may be used as bread crumbs (- 1). Colored fats and oils prepared by adding seven or more of the above pigments may also be used.

Next, as the bread dough used in the present invention, any bread dough that is fried can be used.
Specific examples thereof include doughs such as 1. - Nuts - Fried breads (Biloshki bread - Sausage buns, etc.). These doughs can be made using the usual combination of raw materials and fermentation conditions for bread dough to be fried.

In the present invention, the above-mentioned coating composition is uniformly coated on these fried bread doughs before or after homogenization, with or without applying a batter liquid. Although any batter can be used in this case, it is preferable to use a high-protein batter. This high-protein batter liquid is preferred because it has a high viscosity and has the effect of increasing the adhesion of the coating composition and further solidifying it by heating, thereby making the coating composition more firmly bound. Examples of high-protein batter liquids include whole egg liquid, whole egg dilution, milk, skim milk powder, soy protein, casein, etc.
A melting force such as Na is used.

Next, as described above, the dough for frying bread is coated with the coating composition and then heated in an open oven (electric oven, gas oven, etc.), grill, etc. In the case of this heat treatment -
The size of the dough for frying bread used varies depending on the opening used, etc., but in general, the oven is 10 θ ~
2JO'l: Heat treatment is carried out for about 10 to -20 minutes, and in a grill or the like, heat treatment is carried out for about 70 to -0 minutes over low heat.

(According to the present invention, it is possible to obtain a fried bread-like food product that is very easily similar in flavor, texture, color, etc. to that of fried bread, and eliminates the complexity and danger associated with deep-frying operations.) These problems can be solved all at once.

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

Example 1 32 pieces of golden brown colored breadcrumbs - while stirring - were mixed with shortening, heated and dissolved in Otsu OC, and then sprayed and added - at this time - 72 pieces of wheat flour - Egg white powder IO was added and stirred to prepare a composition for frying bread.

By the usual method (Ivy yeast donut dough 0 no 1 3
After baking for about J minutes, the whole egg solution was applied, and the coating composition for frying bread was sprinkled on it, placed on a baking sheet, placed in a 2 JoC electric oven, and heated for 1 g. A delicious yeast donut-like product was obtained, similar to fried.

Example 2 G Metsu's breadcrumbs - 〇While stirring the weight section.

At the same time, spray 1 part of salad oil (by weight) and add cornflour/j (by weight): 4-casein-Na (by weight), sugar (lambda),! Weight range, salt 0.7 weight - spice mix 0.9 weight, red pigment 0.3 weight, yellow pigment o,
A coating composition for fried bread was prepared by adding g weight factor, brown pigment Q, and l1 weight factor.

Wrap the filling 3jy- in the tsuta biroshiki dough 11j9- by the usual method and coat with milk before baking.

Further, this was sprinkled with the above-mentioned coating composition for frying bread, placed on a baking sheet, and placed in a baking tray. After baking for about a0 minutes, put it in the OC gas oven.

When heated for 75 minutes, a delicious shiihiroshiki-like food similar to that obtained when fried in oil was obtained.

Example 3 Six mesh bread crumbs were pre-roasted to a golden brown color. A coating composition for fried bread was prepared by adding this roasted bread crumb λλ weight ratio.

Wrap the JOPK filling in the curry bread dough and the ono in the usual manner. Place 2 pieces on the board.

Put it in the electric oven at C. When heated for a minute, a delicious curry bread-like food similar to that of deep-frying was obtained.

Claims (2)

[Claims] (1) A mixture of fats and oils, breadcrumbs-flour, and high-protein substances. Alternatively, a coating composition consisting of a mixture of bread crumbs, grain flour, and high-protein substances that have adsorbed fats and oils, or a coating composition in which seasonings, spices, coloring agents, etc. are added as necessary, is mixed with the usual raw materials and fermented. A method for producing a fried bread-like food, which is characterized in that bread dough prepared according to the conditions is uniformly heated in an oven or the like for one time, with or without applying a batter liquid, either before or after the dough is heated. (2) Bread crumbs! A method for producing a fried bread-like food according to claim 1, which comprises particles finer than mesh. (3) Claim 1 in which the coated composition is golden brown
A method for producing the fried bread-like food described in Section 1. (4) The coating composition is fats and oils - 0 to 20% by weight, bread crumbs 70%
~3θ weight staff, flour! ~20 weight [i high protein substance 3~)!
Weight range - Seasoning/~2 Weight - Spice O, Or3 Weight - Coloring. , - ~ - Claim 1 consisting of weight section
A method for producing a fried bread-like food according to any one of Items 1 to 3.