JPS61152245A - Production of cake fried with oil - Google Patents

Abstract

PURPOSE:To obtain the titled cake which has a small amount of oil absorbed, improved taste and flavor free from shrinkage resulting from drying even in seasoning the cake after frying with an oil, by drying a molded material obtained from a starchy ingredient by a conventional procedure until it has a specific content and frying the dried molded material with an oil. CONSTITUTION:Firstly, a starchy ingredient is blended with water in such a way that the water content of the ingredient reaches 25-50wt%. Then, this ingredient is boiled or steamed by a conventional procedure, rolled and molded. The molded material is successively dried until its water content reaches 6-9wt%, and fried with an oil at 180-240 deg.C for 5-60sec, to give the aimed cake.

Description

[Detailed Description of the Invention] The present invention provides I! Regarding the manufacturing method, more specifically, the amount of oil added after frying is relatively low, and the texture and flavor are equal to or better than regular rice crackers. This invention relates to a method for producing fried confectionery that hardly shrinks even when dried and has a relatively light texture.

Conventionally, many techniques related to the production of fried confectionery have been developed. Most of these techniques focused on actively utilizing the benefits of deep-frying, which gives foods a light, crispy texture.

Fried sweets obtained by this traditional deep-frying method are
Because of its relatively high oil absorption, it has a greasy flavor, and because it has a very thin film and large air bubbles, it is often dried after being dipped in a seasoning liquid when seasoning fried sweets. There was a problem in that the fried confectionery would shrink.

On the other hand, in the case of expansion i due to hot air expansion or high-frequency lightning induction heating,
Although the above-mentioned flavoring does not cause problems, there is a problem in that the texture of the fried confectionery cannot be light because the fried confectionery is not puffed up.

The inventors of this invention focused on the advantages and disadvantages of the puffing caused by deep-frying and the puffing caused by hot air blowing and high-frequency dielectric heating, and created a deep-fried sweet that effectively combines the advantages of both, in other words, it has a greasy flavor. We conducted research to develop a fried tofu confectionery that has a relatively light texture and has little shrinkage due to drying, even though it is seasoned to restore the flavor of fried tofu and then dried, with almost no shrinkage due to drying. It has been found that the object of the present invention can be achieved by binding and drying a molded product obtained by a conventional method from starch raw material to a specific moisture content and then soaking it in oil.

The gist of the present invention, which was completed based on these findings, is to add water to a starch raw material, steam it or steam it in a conventional manner, and then lightly roll and shape the resulting molded product, which has a water content of 6 to 9 times the water content. % range, then 180~240℃,
This is the tJ manufacturing method for fried sweets, which is characterized by frying for 5 to 60 seconds.

The contents of the present invention will be described in detail below.

Starch raw materials that can be used in the present invention include those obtained by pulverizing terminal grains, milled rice, wheat, corn, potatoes, etc. by an appropriate means, or starch collected from these by an appropriate means.

In the present invention, water is added to these starch raw materials; however, at that time, appropriate raw materials such as salt, sugar, and seasoning R1 may also be added. The amount of water is preferably such that the water content is 25 to 50% by weight. After adding water to the starch raw material, the starch raw material is substantially reduced to α by steaming or steaming.
Transform. The steaming and steaming methods may be carried out according to conventional methods. The conditions for the treatment are not particularly limited as long as they can gelatinize the starch raw material, but the conditions are 80 to 140°C for about 5 to 120 minutes.

The gelatinized starch raw material is rolled by means such as rolls, and further shaped by appropriate means such as cutting and cutting.

The molded product obtained in this way has a moisture content of 6 to 6.
Dry to a range of 9% by weight.

In the present invention, it is extremely important that the moisture content of the molded product after drying be within the above range.

If this condition is not met, the following problems will occur. That is, when the water content becomes less than 6% by weight, the expansion during the next step of frying becomes insufficient, resulting in a product similar to that obtained by hot air expansion or expansion by high-frequency dielectric heating, which is the objective of the present invention. You won't be able to get things.

On the other hand, if the water content exceeds 9% by weight, swelling will occur in the next step, resulting in a lot of blisters in the fried confectionery, and the seasoning will shrink due to subsequent drying. I'll come.

The means for drying the molded product include hot air drying, ventilation drying,
Although a normal drying method such as solar drying may be used, it is not preferable to select a drying method or drying conditions that cause a sudden swelling phenomenon at this point.

After the drying process is completed, the dried molded product is fried. This fried tofu is carried out at a temperature of 180 to 240°C and a time of 5 to 60 seconds. In this case, it is preferable to fry the dried molded product at a higher temperature as the water content is lower, in order to achieve the object of the present invention.

The fried confectionery obtained in this way is characterized by its swelling caused by heat.
It is similar to products expanded by UL expansion or high-frequency dielectric heating, but its texture is slightly inferior to that of fried confections obtained by conventional methods, and has a chewy and relatively light texture. .

Furthermore, since the fried confectionery has a relatively low oil absorption, the flavor is less greasy. Even if these fried confections are soaked in a seasoning solution and then dried, they shrink due to drying and deteriorate in texture, unlike fried confections obtained by conventional methods. Never.

Example 1 After adding and mixing 22 parts by weight of water to 100 parts by weight of polished rice, the mixture was water-absorbed and tempered at room temperature for about 40 minutes. after that,
Add 53 parts by weight of syrup and liquid consisting of 38% by weight of granulated sugar, 15% by weight of salt, and 47% by weight of water, mix,
The mixture was steamed at 15° C. for 60 minutes, and then rolled into a sheet having a sheet thickness of 1.0 mm using a post-rolling roll. After cutting and forming the sheet obtained, the temperature was 80°C, the dew point was 53°C, and the wind speed was 1 m/min.
After drying with hot air for 45 minutes under the conditions of 2 seconds to bring the moisture content to 9% by weight, the mixture was tempered in a sealed bag for 12 hours to equalize the moisture content. After that, add oil to the par at 201℃ for 2 minutes.
Fried sweets were fried for 0 seconds to obtain fried sweets.

Example 2 The hot air drying time was 60 minutes, and then the temperature was 80°C.
, dried for 15 minutes at a dew point temperature of 40°C to reduce its moisture content to 6.
A fried confectionery of the present invention was obtained in the same manner as in Example 1 except for changing the weight percent.

(Comparative Example 1) The hot air drying time was 15 minutes, and the moisture content was 15 minutes.
The fried tofu confectionery was prepared in the same manner as in Example 1, except for 5 steps.

(Comparative Example 2) The hot air drying time was 30 minutes, and the moisture content was 1
A fried confectionery was obtained in the same manner as in Example 1 except that the content was 0% by weight.

(Comparative Example 3) The hot air drying time was set to 60 minutes, and then the mold was heated to 80°C.
, dried for 30 minutes at a dew point temperature of 40°C to reduce its moisture content to 5.
, 5% by weight, the same method as in Example 1 was repeated to obtain fried sweets.

The seasonings obtained by each of the above methods were compared for oil absorption, appearance, texture, and flavor for fried sweets. In addition, the fried sweets obtained by each of the above methods were mixed with 40 parts by weight of soy sauce, 20 parts of sugar, and 2 parts of 70% sorbitol solution.
After soaking in a seasoning liquid consisting of 0 weight parts, 10 parts by weight of mirin, 1.5 parts by weight of chemical seasoning, and 30 parts by weight of water, the seasoning material of the present invention is dried at 99°C for 40 minutes to make fried tofu.・Confectionery We confirmed that the seasonings were affected by subsequent drying. The results are shown in Table 1.

In addition, the moisture content in Table 1 is the moisture content before frying, expressed in %, and the fat content is the fat content after frying, expressed in +ω%. The moisture content was measured by drying at 105° C. for 16 hours, and the fat content was measured by the Soxhlet method, and the oil absorption of the fried confectionery was determined based on the fat content.

Also, in the appearance section, ■ is the appearance after frying, and ■ is the appearance after the seasonings have been exposed to dryness.

(Hereinafter, blank space) Figure 1 shows the change in fat content of fried confectionery when processed in the same manner as in Example 1 except for changing the moisture content h1 of the dried molded product before deep-frying. In the figure, the horizontal axis is the moisture content of the dried molded product, and the vertical axis is the fat content of the fried tofu.

As is clear from FIG. 1, the fat content after frying follows a curve with the peak at the moisture content of the dried molded product of about 12% by weight. Judging from the sensory perception of flavor, when the fat content exceeds about 351%, the oiliness becomes noticeable. Therefore, it is preferable to suppress the fat content of fried confectionery to 35% by weight or less.

Next, as is clear from Table 1, according to the present invention, it is possible to obtain products that are superior in appearance, texture, and flavor compared to Comparative Examples 1 to 3.

For example, when the moisture content before the deep-frying process is relatively high as in Comparative Example 1, the fat content after deep-frying is low, but there is a lot of blistering caused by deep-frying, and the seasoning material shrinks significantly after drying. appears. Next, as in Comparative Example 2, if the moisture content before the deep-frying process is even slightly higher than 9% by weight, the fat content after deep-frying will be considerably high, which will give the flavor a greasy feel. .

Furthermore, the seasoning material is no longer able to prevent shrinkage due to drying. On the other hand, as in Comparative Example 3, when the moisture content before the deep-frying process is lower than 6%, the seasoning does not shrink due to subsequent drying, but the texture becomes hard and edible. You won't get any more. However, according to the method of the present invention as in Example 1.2, the fat content after frying is relatively small, and the seasoning can effectively prevent shrinkage due to subsequent drying, and the texture and flavor are both improved. You can get something great.

Example 3 40 parts by weight of 90°C warm water was added to 100 parts by weight of wheat flour (soft flour), mixed, and steamed in a steamer at 102°C for 15 minutes. After that, the sheet was kneaded using a screw, rolled into a sheet with a sheet thickness of 1.1 mm using a rolling roll, and then cut.
Molded. After that, 80℃, dew point temperature 40℃, wind speed 1m
/second with hot air to reduce the moisture content to 8.7% by weight.
Tempering treatment was carried out for about 2 hours. After that, 182
Fried for 30 seconds in barm oil at ℃.

The fried sweets thus obtained were immersed in the same seasoning solution as in Example 1, and then dried at 99° C. for 710 minutes to obtain fried sweets with seasonings.

[Brief explanation of the drawing]

Figure 1 shows the relationship between the moisture content of the dried molded product and the fat content of the dried molded product after frying. The horizontal axis shows the moisture content of the dried molded product, and the vertical axis shows the fat content of the fried tofu.

Claims (1)

[Claims] Water is added to the starch raw material, steamed or steamed by a conventional method, then rolled and molded, and the resulting molded product has a moisture content of 6 to 6.
Dry to a range of 9% by weight, then 180-24%
A method for producing fried confectionery characterized by frying at 0°C for 5 to 60 seconds.