JPS62134038A - Production of fried cake - 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 - Industrial Application Field The present invention relates to an improved method for producing fried cakes.

・Prior art and its problems Cake donuts are generally known as conventional fried cakes, but the manufacturing method is to mix various raw materials to prepare the dough, then immediately fry it and form it into donuts. is common. Furthermore, in terms of formulation, eggs and sugars are contained in small amounts, and the specific gravity of the dough is generally 1.0 or more. As a result, the cake itself lacks flavor, has a heavy texture, and absorbs a large amount of frying oil, giving it the distinctive aroma of donuts, but it also has drawbacks such as being greasy.

Japanese Patent Publication No. 56-50934 is known as a method for producing yeast donants as an instant product.
This manufacturing method involves shaping the bread dough, carrying out the final fermentation, and then
When the baking state of normal bread is 100%, it is 60 to 9
By baking to a state of 8%, the activity of living organisms such as yeast is stopped, the shape is solidified, and at the same time a thin skin is created to prevent the oil from absorbing more oil than necessary during frying. Also, the epidermis (
Koromo) becomes swollen and flexible, and when fried, it absorbs a lot of oil.

In addition, as a method for making donuts, JP-A-60-19613
8 is publicly known, and this manufacturing method involves putting donut dough, which is mainly made from wheat flour, into a mold and heating it to bake it first, and then frying it to absorb oil and shorten the frying time. However, the donants obtained using this manufacturing method still contain a lot of oil, have a heavy texture, and lack a moist texture, and when stored for a long period of time, they age quickly and become dry. It has the disadvantage of being

- Purpose of the present invention The purpose of the present invention is to propose a method for producing a fried cake that has a completely different texture from conventional donuts and is not particularly oily.

・Configuration of the present invention The configuration of the present invention is as follows.

50 to 200 parts by weight of eggs per 100 parts by weight of wheat flour,
Aerated cake dough with a specific gravity of 0.9 or less by blending 50 to 150 parts by weight of sugars and, if necessary, oils and fats, dairy products, leavening agents, foaming agents, stabilizers, fragrances, colors, alcoholic beverages, etc. Adjust the mixture, put it in a mold, bake it, and spray or coat 100 parts by weight of the baked cake with 3 to 30 parts by weight of water or sugar solution. A method for producing a fried cake characterized by frying within seconds or less.

As mentioned above, once molded and baked, sprayed or coated with water or sugar syrup,
0'C! When fried for 60 seconds or less using the oil temperature, the fried cake created by the oil conditioning effect of water or sugar syrup had a wonderful texture with just the right amount of oil and aroma.

The types of wheat flour used in the present invention include one type or a combination of two or more types selected from strong flour, semi-strong flour, medium-strength flour, and soft flour. The types of eggs include raw whole eggs, raw egg yolks, raw egg whites, frozen whole eggs, frozen egg yolks, frozen egg whites,
Use one type or a combination of two or more of powdered whole eggs, powdered egg yolks, and powdered egg whites.

Types of sugars include monosaccharides, trisaccharides, trisaccharides, tetrasaccharides,
One kind or a combination of two or more kinds of sugar alcohols etc. are used. If the egg and sugar content is less than 50 parts by weight, the donuts are no different from conventional cake donuts, and if the egg content is more than 200 parts by weight or the sugar content is more than 150 parts by weight, the taste and flavor will be inappropriate and the cake will have no value. Furthermore, dairy products, leavening agents, foaming agents, stabilizers, fragrances, pigments, alcoholic beverages, water, etc. can be added as appropriate, and oils and fats can also be added as needed.

As for the type of fats and oils, one type or a combination of two or more of liquid, solid, or semi-solid fats and oils are used.

The above raw materials are blended and mixed to incorporate air to prepare a cake batter with a specific gravity of 0.9 or less.

If the specific gravity of the dough exceeds 0.9, the texture of the cake after baking and frying on a baking sheet will become heavy.

If the specific gravity of the dough is less than 0.3, it will be difficult to make the dough, and even if it is possible, the texture of the cake will not be changed.

The adjusted cake batter is divided into appropriate portions and baked using a baking tray or the like.

The baking method is the same as normal cake baking, usually 150 to 22
The temperature is 0℃, and the temperature and time will vary depending on the size and shape of the cake.

Also, the top plate of the mold used for baking should have good moldability. If the mold releasability is poor, there will be a lot of loss, and the surface will not be clean and the oil absorption rate will increase.

After baking and before frying, add 3 to 30 parts per 100 parts by weight of cake.
Spraying or applying a weight part of water or sugar syrup can significantly reduce oil absorption during frying and give the cake a moist texture.

The sugars in the sugar syrup used for this application can be one or a combination of two or more of monosaccharides, trisaccharides, trisaccharides, tetrasaccharides, sugar alcohols, etc. Western liquors, flavorings, etc. can also be used depending on the purpose. You can also put it in.

Water or sugar syrup to be sprayed or applied is cake 10
If the amount is less than 3 parts by weight compared to 0 parts by weight, the oil absorption rate will increase during frying, resulting in an oily texture and no moist feeling. The sugar concentration of the sugar syrup should be 50 parts by weight or less. If it exceeds 50 parts by weight, the deterioration rate of the frying oil will be accelerated, and the sugar will be caramelized during frying, resulting in a product with an unpleasant texture when eaten. Also, if the amount of water or sugar syrup sprayed or applied exceeds 30 parts by weight per 100 parts by weight of the cake, the texture after frying will become watery and sticky, and the frying time will become longer, resulting in higher oil absorption. The texture becomes inferior. In addition, the storage property becomes worse.

Fry at a frying temperature of 150-240°C for a frying time of 60 seconds or less.

As the frying oil, one or a combination of two of liquid oil, solid oil, or semi-solid oil may be used. If the temperature of the frying oil during frying is less than 150℃, the flavor generated from the Maillard reaction, etc. peculiar to frying, will be produced.
If the temperature exceeds ℃, the flavor will be impaired.

Regarding the frying time, if the frying time exceeds 60 seconds, the oil absorption rate of the cake will increase and the texture and flavor will become oily and bad. Preferably, the time is 10 seconds or less.

・Example (Unit: parts by weight) ■ ■ ■ ■ ■ Light flour 100100100100100
Sugar (white) EfO110+00 Ei
o 140 raw whole eggs 70 6015018
0180 baking powder 2.52.52.52.
52.5 Shortening 15 15 1.5
+5 15 Foaming agent 34100 Fragrance 0.10.10.10.10.1
The above formulations ■～■ were adjusted to a dough specific gravity of 0.6 using a general manufacturing method, all-in mix method, and the dough was made into 8cm long, 8cm wide,
50g was squeezed and baked on a cube shaped baking sheet with a height of 8cm.

Spraying 6g of 30% sugar syrup on the surface of this baked cake (40g) and frying it in frying oil at 180℃ for 5 seconds will result in a soft and moist fried cake with a non-greasy texture. Moreover, a new fried cake that can be stored for a long time at room temperature was produced.

・Comparative Example The formulations of the Examples were adjusted to a cake specific gravity of 0.6 using a general all-in mix method, and this dough was squeezed into 50g of frying oil using a ring-shaped devota jitter and fried. It floated inside and partially dispersed, and even when fried, it had no soft feel at all and did not float. Also, the fabric adjusted in the same way is 8cm long and 8cm wide.
Co+, 50g was squeezed and baked on a cube mold top plate with a height of 8cm.

When I fried this baked cake in 180'0 frying oil for 5 seconds, I got a fried cake that was oily but not moist.

Claims (1)

[Claims] 50 to 200 parts by weight of eggs, 50 to 150 parts by weight of sugars, and, if necessary, fats and oils, dairy products, leavening agents, foaming agents, stabilizers, fragrances, pigments, alcoholic beverages, etc. are blended with 100 parts by weight of wheat flour. Adjust the aerated cake batter with a specific gravity of 0.9 or less,
This is put in a mold and baked, and 3 to 30 parts by weight of water or sugar syrup is sprayed or applied to 100 parts by weight of the cake after baking, and heated in oil at a temperature of 150 to 240°C for 60 seconds or less. A method for producing fried cakes, which is characterized by frying.