TW201031338A - Fritter composition, method of manufacture - Google Patents

Abstract

The invention relates to a composition for fritters, to a method for making the composition and to a fritter stemming from this method. More specifically, the composition comprises flour, sugar, chemical leavening agent and shortening having a solid fat content ranging from 25 to 50 % at 10 DEG C, from 3 to 20 % at 20 DEG C and of 1 and 10 % at 30 DEG C.

Description

201031338 VI. Description of the Invention: [Technical Field to Which the Invention Is Ascribed] The present invention relates to a group of fried breads. The invention relates to a method for preparing fried dough and the fried cake, in particular to a composition comprising flour, sugar, chemical leavening agent and fat. The fried cake of the moon piece according to the present invention may be in the form of a ring (sweet donut) or a solid ball. [Prior Art]

A combination of yolk, skimmed milk powder, fat, humectants and emulsified world patent 1 990/01 1 016 for frying cakes, including flour, sucrose, salt, leavening agent, aromas , agent (emulsi fiers). The method disclosed in the above patent is as follows: when the fried noodle is prepared, it is cold/east and at the mouth of the mouth, and is immersed in the oil pin without any prior unwinding. Unfortunately, the dough obtained in this way has the disadvantage that it is liquid' and therefore cannot be subsequently processed in a standard industrial shaping shop. Further, since the dough does not contain any baker's yeast, when it is baked, it does not provide a mouthfeel which melts in the mouth, and the mouthfeel at the time of chewing is too dry. The use of flour having a southern protein content is also a well-known technique for making fried cake compositions. However, when the flour content of the flour in the frying pan is too much, f, the cooked fries are too elastic when sucking and roasting, and there is a lack of melting. 201031338 points 0, 鬌 because of the frying pan The cooking time is usually very short. In only a few minutes, the use of a large amount of high protein flour in the dough does result in uneven and insufficient cooking of the fried cake, which results in an overly elastic mouth when chewing. U.S. Patent Publication No. 2007/0020359 also discloses a composition for frying cakes comprising high-gluten flour, pre-hydrated monoglyceride, and fat having a solid content of 10% to 10% at 10 C. Such fats are relatively liquid oils that impart a melting property to the crumb, but have the disadvantage of breaking the gluterl network within the dough, thereby causing ©, ?, The boiled fry is too small to be accepted. Moreover, the process of adding such fat to the fried composition is not easy to handle. Therefore, there is a need in the industry for an easy-to-manufacture fryer composition that has an excellent mouthfeel due to the mouth-wrenching, chewy but inelastic dough, which is not unpleasant or difficult to handle. Disadvantages, and cooking in an oil bath when it is about to be sold, can be properly and uniformly cooked on the surface or deep of the fry. SUMMARY OF THE INVENTION It is an object of the present invention to provide a deep-fried group as defined in the scope of the patent application, which comprises flour, sugar, chemical leavening agent (baked powder), fat (preferably substantially anhydrous), And a fried dough comprising the above composition, water and baker's yeast. Preferably, the fat is selected from a non-hydrated, partially hydrated, fully hydrated refined vegetable oil, a derivative thereof or a mixture of edges. The bulkiness in the dough is characterized by a mixture of baker's yeast and a chemical leavening agent. 4 (3) 201031338 The vines used in the preparation of the dough are completely chemical leavening agents for better stability. Preferably, the fat is selected from a non-hydrated vegetable oil, a derivative thereof or a mixture of the foregoing. These oils have good properties for human health. The frying pan dough according to the present invention has the advantage that once it is cooked 'cold; east reconciliation; east, still male, & fire t α still maintains the proper volume, despite the urgency The frozen step will harden the product's but the scent of the scent in the mouth will still maintain its good sensory organolepticity, but without any elastic feeling. Another object of the present invention is to provide a first method for making a frying pan. The method comprises intense mixing (pinching) - a part of the flour, a portion of the mixture of baker's yeast and water, and Then, the mixture is allowed to stand for fermentation - first time 'adding the remaining flour, fat, chemical leavening agent, remaining baker's yeast, sugar, preferably further comprising at least one additive, salt to the first fermentation mixture to form a second mixture, kneading the second mixed material 'staying the fermentation for a second time, dividing into small portions, shaping, and static: fermentation - the third time 'first cooking in the oil pin, and And then cooled to the temperature. According to the second method for preparing the fried cake provided by the present invention, the method comprises mixing all the ingredients of the dough, standing, standing and fermenting - the first time is divided into small portions, It is shaped and allowed to stand for fermentation - the second time, the first cooking in the oil pan, and then the cooling at room temperature. In the above two methods, after cooling, it is preferably frozen and then ventilated. a second cooking in the oven The advantage of the above method is 'avoid the 201031338 cooking step in the oil pan at the time of sale' and to make the product available for sale in a more practical ventilated oven when selling. &&&& 1 Another advantage of this method is that the helmet can 'get a kind of fried dough dough'. Although the freezing step will produce a hard skin on the surface of the fried cake, it can maintain good sensory characteristics and proper... ... the volume of the field, and the dough core that melts into the mouth; it is worth noting that the excellent taste characteristics of the fried cake are obtained by cooking in a frying pan in advance. Finally, the last object of the present invention is to The frying cake obtained by one of the two methods. [Embodiment] In the scope of the present invention, all ratios represent mass ratios unless otherwise stated. The fat used in the present invention is a sacrificial oil type (at 1). (The rc is partially solid and partially liquid), for example, it may be selected from soybean oil, sunflower oil, cottonseed oil, olive oil, rapeseed oil, coconut oil, the aforementioned street organisms or a combination thereof. 化学 Chemical properties of fat pole Important to get a perfect melt in the mouth. Fat can contain a mixture of oils (such as olive oil), but not for milk-based carriers, because it makes the composition too elastic In addition, the margarine type of fat does not inhibit the excessively elastic taste when chewing 6 201031338, even though the preferred blending taste is better than the aforementioned mixture. Finally, the liquid oil makes the dough easy. Melting, but it also has the disadvantage of destroying the gluten network in the cake, thus causing the fried fritters to be too small to be accepted after cooking. The ghee type fat used in the scope of the present invention can be avoided. The disadvantages of the above various fats. However, not all ghee type fats are perfectly suitable for the chelates described in the present invention. When the solid content of the ghee is greater than about 80% of the total weight wi: The fried fry after the fork does not have a suitable melt mouthfeel. On the other hand, when the spider oil has a solid content of about 30 to 40% by weight of the total weight, the obtained fry has a good melted mouthfeel. Therefore, the ghee used in the present invention has a solid fat content at

It is between 25 and 50% at 10C, between 3 and 20% at 2G °C, and between 1 and 1G% at 30 °C. In a particular embodiment, the solid fat content of the oil is between 30 and 4% at 10 ° C, and preferably between 6 and 16 % at 2 ° t: preferably between 30 ° C. 3 to 7%. Compared with oils with more liquid fat, the use of such ghee can make the frying cake have a relatively good surface network structure, and the volume aig H of the fry can also have practicality. The other ingredients in the composition are thoroughly mixed. (4) The solid fat content (or SFI (solid fat content) value) is determined by the expansion coefficient of the oil sample. This data is measured by a dilatometer (a special container containing an ampoule and a precision gradient capillary). The sample was immersed in a water bath and controlled at 201031338 at 60 ° C, 40 ° C, 27 t: and 〇 ° C to crystallize the fat under various controlled conditions. Next, the sample is immersed in a different temperature-increasing water bath (eg, l〇t:, 20 (: and 30 ° C) and then measured at each different temperature with a dilat〇 meter Volume. Fat tends to increase in volume when melted. The solid fat content at each different temperature is measured as the volume changes with temperature. The fat used in the composition of the present invention is preferably in the form of a powder, which is dispersed in the crystal lattice. The liquid component in the liquid is about 4 to the total weight of the dough. The fat content is about 6 to 10% relative to the composition used to make the fried cake. The surface can be gluten wheat flour and low-gluten wheat. A mixture of flours. Preferably, 'high-gluten wheat flour accounts for about 4 to 45 wt% of the total weight of the dough, and low-gluten flour accounts for about 9 to 12 wt% of the total weight of the dough. In the composition of the present invention' Preferably, the flour comprises from about 60 to 90%, more preferably from 75 to 85%. Preferably, the flour mixture comprises up to 8% by weight of high gluten wheat flour, and at least 2% by weight, relative to the total weight of the composition. Low-gluten wheat flour. The composition and dough of the present invention may comprise soybean Flour, which usually accounts for about 5% to 1% by weight of the total dough. Large ugly flour can be active soy flour (that is, still contains enzymes). Ge is an inactive soy flour. Soy flour can promote cake and dough heart ( Crumb) whitens, activates 'fermentation and increases the strength of the flour, which increases the volume of the fried cake. With the addition of low-gluten flour, the chew of the fried cake can be improved and the dough can be more easily melted into the mouth. 201031338 The hardness of flour is measured by the dough spreader (alveograph), which measures the resistance to stretching and stretching of the dough stretched by air blowing. The extension resistance of the flour varies with the nature of the composition. There are different parameters. The al veograph measures the work required to form bubbles in the dough. This value is related to the strength provided by the dough in the structure. The harder the flour is, the more it needs to be. A lot of work. Baked bread yeast can be selected from active dry yeast, dry yeast to be hydrated, pressed yeast, iiquid yeast, in the humidity of the secondary school; Leaven (deep-frozen yeast with intermediate humidity) or a combination of the foregoing ° baker's yeast may account for 总. 8% to i. 5 wt%, the chemical leavening agent may account for 总. 7% to 0 of the total weight of the composition. The active dry yeast is preferably a spherical particle having a diameter of 〇 2 to 3 mm. The dry yeast to be rehydrated is preferably a columnar particle having a diameter of about 5 5 mm and a length of about several mm. The pineizer preferably comprises three components, such as a carbon dioxide production substrate, an acidulant, and an inert gas 'inert gas, which can be used to avoid immediate reaction of the chemical leavening agent with the acidulant on the substrate in a dry state. The carbon dioxide production substrate can be selected from the components which can be added to the mixture: sodium bicarbonate, ammonium carb〇nate, sodium bicarbonate, carbonic acid unloading, tetrasodium diphosphate. , s〇dium hydrogencarbonate or a combination of the foregoing. The acidifying agent can be selected from the following tartaric acid (tartaric 201031338 acid), critic acid, cream 〇 tartar, and mono calcium ph phphate s sodium acid pyrophosphate Or crystallized sodium aluminium phosphate. If the amount of chemical leavening agent is too large relative to baker's yeast, it will limit the function of the yeast. Therefore, the cooked fritters have a dry mouthfeel in the mouth. The compositions of the present invention preferably comprise a chemical leavening agent, but are free of the yeast. Baker's yeast is preferably added at the stage of making the dough. The composition of the present invention further comprises at least one other compound selected from the group consisting of sucrose, glucose, sodium carbonate, proteinase (p, r〇tease), and combinations of the foregoing. These compounds have a function of stable fermentation when making dough. When the amount of one of the above compounds is too small relative to the total amount of the composition, the dough is rendered brittle and too chewy, and the final product has several spots on its surface. On the other hand, when the amount of one of the above compounds is excessive relative to the total weight, the shaping of the dough becomes easy, but a long kneading time is required. The composition of the present invention preferably comprises at least one additive selected from the group consisting of defatted milk powder, milk proteins, colorants (c〇i〇ring agent), and flavors (f lav〇rs). ), fatty acid monoglycerides, fatty acid diglycerides, emulsifiers, egg derivatives, anti-201031338 oxidants, active soy flour (actives〇yabean f 1 our ) and mixtures of the foregoing. Egg derivatives can be selected from protein powder and egg yolk powder. The amount of the additive is from about 5% to about 3% by weight based on the total weight of the dough. Preferably, in the present invention, the di-fatty acid glyceride improves the melted mouthfeel of the dough of the doughnut in the mouth. 5至1。 The fatty acid glyceride is preferably from about 0.5 to 1. In the instant dough of the present invention, water preferably comprises from 30 to 36% by weight based on the total weight of the composition. When the water exceeds % (four), the dough is difficult to handle and is in a liquid state. When the water is lower than 3 G wt%, the cooked surface does not melt any mouthfeel. Table 1 lists the cases where the concentration of each component in the dough is large, which is relative to the dough.

Table 1 11 201031338 The values in the tables are expressed as a percentage relative to the total weight of the composition. The chemical leavening agent used in the above table preferably comprises a mixture of tetraS〇diUm diph〇sphate and s〇dium hydrogencarbonate. a 淮 淮 丄Α 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马 马: For every 30 45 of the iU0 injury composition, 30 to 45 parts of water and 1 to 2 parts of baker's yeast, the ratio of the better is as follows: 35 to 40 parts of water per 1 part of the composition and 1 2 To 7 7λα * u ^ main 1. 7 parts of baker's yeast. Bread yeast

The mother is preferably a dry yeast of Saf Instant R〇Uge type age road I g jade. The dough can be made by kneading for about 10 minutes. This is the method of direct production. Another method for making a dough (indirect method) is to prepare a pre-mixed mixture containing flour, water and baker's yeast, and then prepare the composition, water and mash of the composition of the present invention. Mix with baker's yeast to make the actual dough. The premix preferably comprises 9 〇 5 main 110 parts flour, 350 to 420 parts water, 16 to 19 parts bread yeast mother and 0 to 0.4 parts breadmaking enhancer. About 1 part of flour, about 385 parts of water, about 17.5 parts of whitening secret yeast, and about 0.2 parts of bread improver (for example, Ibis Bleu type). This premix can be kneaded for example for about 2 hours in a stirrer φ τ. After kneading, the premix was allowed to stand to estimate the fermentation ripening, and then used in the ripening period between 2 hours and 8 hours (in particular, after 8 hours, the premix was separated into two phases) . In order to form the dough from the premix, it is preferred to include 8 to 13% (more preferably 10 to 11%) of the premix to 30% of water, 〇. 5 to 12 201031338 0.9% of the baker's yeast and Composition J (for example, preferably Saf

Instant Rough type of dry yeast, ^, , 1 母 mother-mixture, knead the mixture (for example, 10 to 15 minutes). The money can be added to the dough by adding the composition, or the components can be added separately. After kneading the frying pan, the frying of the fried cake can be done according to the following steps: / which first fermentation or bulk, on the king, if using the above direct method ❹ 制作 to make the dough, about qn 仃, spoon, 30 minutes, in the case of using the above indirect method to make the dough, then about 15 minutes; shaping, for example, about 40-45g of cake into two donuts; second fermentation or final fermentation ( FFlnal fermentation or proof 'For example, in the case of making a dough using the straight-through method described above, about 2 〇 3 〇 is performed under 35 t: If the dough is made by the above indirect method, it is carried out under hunger (5) 45 -60 minutes; cook each side for about 2,000 seconds in a 180t oil pan; allow water to seep out, for example about 3 minutes; chill; east; cook in the oven for the second time, preferably at the time of lock; Deposition of icing or filling. In the case of icing, m water is then preferably subjected to a second boring, which may be carried out for about 5 to 3, about eight hours in about _3 generations. About 1G minutes. The second cooking can be made at about 22 (rc) The process is carried out until 5 minutes. "z" Example 13 201031338 The present invention will be described in detail by way of examples of various compositions and examples which are intended to be illustrative only. The percentages described below are all relative to the total weight of the composition. Percentage. Example 1. Instant boiled cake weight percentage 41.995 10.2 5. 1 3. 83 0. 98 0. 64 0. 79 0. 64 0. 64 0. 73 0. 865 33. 32 0. 28 Ingredients! §3 gluten wheat flour low-gluten wheat flour oily sugar from wheat monohydrate glucose active soy flour salt whey (whey) palm and rapeseed oil glyceride (rapeseed monoglyceride) chemical leavening agent (sodium pyrophosphate, carbonic acid Sodium Hydroxide) Active Dry Yeast Water Improver, Perfume, Pigment Example 2: Low Salt Instant Frying Cake Ingredient Weight Percent 42.42 9. 95 5. 1 Baguepi Fleuirane Low Gluten Wheat Flour (Arevalo VI2 )油油14 201031338 ' Sucrose 3.83. Glucose 0.98 Inactive Soy Flour 0.64 Salt 0· 6 Monoglyceride 0.64 Whey (whey) 0. 64 Chemical leavening agent (sodium pyrophosphate, sodium bicarbonate) 〇. 74 Activity Dry yeast 0.865 water 33.325 Improver, Perfume, Pigment 0. 27 Ο Example 3: Instantly fried fry ingredients High-gluten wheat flour (Baguepi low-gluten wheat flour (Arevalo sucrose glucose _ inactive soy flour salt monoglyceride whey ( Whey) sodium pyrophosphate sodium bicarbonate active dry yeast water improver, perfume, pigment weight percentage Fleuirane) 41. 98 V12) 10. 2 5. 1 3. 83 0. 98 0. 64 0. 79 0. 64 0. 64 0. 45 0. 29 0. 87 33. 32 0. 28 201031338 Example 4: Instant fried cake ingredients Weight percentage 13⁄4 Wheat flour (Baguepi Fleuirane) 41. 98 Low-gluten wheat flour (Arevalo V12) 10. 2 上油 5. 1 sucrose 3. 83 glucose 0. 98 inactive soy flour 0. 64 salt 0. 79 monoglyceride 0. 64 whey (whey) 0. 64 sodium pyrophosphate 0. 45 sodium bicarbonate 0 29 Active dry yeast 0. 87 Water 33. 32 Improver, perfume, pigment 0. 28 Example 5: Instant fried cake ingredients Weight percentage Baguepi Fleuirane 41.98 Low wheat flour (Arevalo VI2) 10. 2 sesame oil 5. 1 sucrose 3. 83 Glucose 0. 98 Inactive soy flour 0. 64 Salt 0. 79 Monoglyceride 0. 64 16 201031338 Whey (whey) 0. 64 Sodium pyrophosphate 0. 45 Sodium bicarbonate 0. 29 Active dry yeast 0. 87 Water 33. 32 Modifier, Perfume, Pigment 0. 28 Inventive Example 5 The cooked fry has a dough core that is easy to melt into the mouth and has an appropriate volume after cooking. Example 6: Instant boiled fried cake

Ingredients high-gluten wheat flour low-gluten wheat flour sugar oil glucose salt whey (whey) active soybean flour monoglyceride malt wheat flour (malt wheat sodium pyrophosphate sodium carbonate gum (guar flour) three sang gum (xanthum Gum) Weight percentage 41.45 9. 86 5. 35 4. 01 3. 7 0. 83 0. 67 0. 67 0. 67 flour) 0.53 0. 47 0. 3 0. 067 0. 033 17 201031338 Improver, fragrance Pigment 0. 32 Water 29.78 Active dry yeast 1.29 The fries obtained in Examples 1 to 6 were obtained by the method of the present invention. Example 7: Instant boiled frying cake ingredient weight percentage high gluten wheat flour 44. 39 low gluten wheat flour 11.1 sesame oil 5. 71 sugar 4. 3 glucose 1.1 salt 0. 89 whey (whey) 0. 71 activity Soy flour 0. 71 monoglyceride 0. 71 malt wheat flour 0. 57 sodium pyrophosphate 0. 5 sodium carbonate 0. 32 guar flour 0. 07 Sanxian gum ( Xanthum gum) 0. 04 Improver, perfume, pigment 0. 31 Water 27.14 Active dry yeast 1. 43 201031338 The composition of Example 7 is in accordance with the present invention, and the method of mixing is the same, that is, in the 揉Mix all ingredients first before pinching. The mouthfeel by the examples. The obtained fried cake has a good appearance and is melted in the mouth. Comparative example: boiled fried cake ❼ Ingredients high-gluten wheat flour (Baguepi low-gluten wheat flour (Arevalo ghee sugar glucose inactive soybean flour salt monoglyceride φ milk) Sodium pyrophosphate sodium bicarbonate active dry yeast water improver, perfume, pigment weight percentage

Fleuirane) 41.98 V12) 10.20 5. 1 3. 83 0. 98 0. 64 0. 79 0. 64 0. 64 0.45 0. 29 0. 87 33. 32 0. 28 This comparative example uses flake A solid shortening which does not substantially have any liquid component in its crystalline structure, however, the ghee used in other embodiments of the invention of 201031338 comprises a liquid portion in its crystalline structure. More precisely, Examples 1-3, 6 and 7 used OKER Veglarderplacer type oil sold by Graminex-Wouters. This oil contains 30% solid fat at 10 ° C '13% solid fat at 20 ° C, 5% solid fat at 30 ° C, 30% at 40 ° C Solid fat. Examples 4 and 5 used a GESS 3294 type ghee sold by Aigremont. This ghee contains 27 to 34% solid fat at 10 ° C, 11 to 15% solid fat at 2 (TC, 3 to 7% solid fat at 30 ° C. Used in the comparative example) Use the Graisse Speed Olma type oil sold by Aigremont. This oil contains 65 to 73% solid fat at 20 °C and 46 to 54% solid fat at 3 (TC). Yes, the cooked fried cake obtained by the comparative example has two disadvantages such as too loose crumb tissue, surface shrinkage, and frying shape deformation. (10) The first method of the H (four) cake is as follows The method is carried out. Kneading flour, all the first mixture of baker's yeast and water, and so on, so that the complete homogeneity of each component is about two small ^ ^ mixed H is left to mix this name ^ the above combination The remaining components of the object are hereby-- and kneaded at a slow speed for about 3 minutes, and the strip is quickly kneaded from the upper bell for about 8 minutes (twice the speed) to obtain the mixture. "The bell (, ·,, by slowly kneading the first _ gas 甩 n n 一 一 n n n n n n n n n n n n n n n n n n n n n n In the flour, ^ ^, gluten and starch absorb water, and in the fast 】 】 20 201031338 is the 増 long noodle _ quality network, > ii, shellfish grow dough structure and incorporate air. After kneading the second mixture ^After 'remaining the dough to ferment it for a second time (at about 29 minutes.): After the first fermentation, Dong + As· ΙΊ» 1 shape the dough, for example A slightly concave ring 'to form a frying pan. After shaping the dough, the face is fermented for a third time, which is the final fermentation (ΡΓΟ〇ί). In the wood invention cup _, +,

In the attached method, the final fermentation was carried out at about 35 ° C for about 25 minutes. From then on, the fried cake is cooked in the oil for about 8 generations for about a few minutes. Then, it was cooled at room temperature for about 30 minutes, which was exudat. After oozing, the frycake was frozen at about -3 Torr for about 10 minutes and then cooked directly in a 220 C ventilated oven for about 2 minutes without any thawing. It can be syruped (Syrup), covered with sugar and/or filled. The fried cake obtained according to the method of the present invention has a suitable yellow color, a table which is "sufficiently expanded, and which can be melted into the mouth when the dough is tasted. The present invention has been disclosed in the above several preferred embodiments, but it is not intended to limit the present invention, and any one of ordinary skill in the art of the present invention can be deviated from the spirit and scope of the present invention. Tian J makes any changes and refinements, so the protection of the invention is determined by the scope of the patent. [Simple description of the diagram None 21 201031338 [Explanation of main component symbols]

(S)

Claims (1)

201031338 : 7. Patent application scope: • 1. A frying cake composition, including: flour, sugar, chemical leavening agent and sh油rtening, wherein the short fat has a solid fat content of 1 〇t: When & to 50% '3 to 20% at 20C, at 3〇. The time is 1 to 丨〇%. 2. The frying cake composition according to claim 1, wherein the ghee has a solid content of 1 (3 〇 to 4 〇 % at TC and 6 to 16% at 2 〇〇 c, in 3 to 7% at 30 ° C. 3. The frying cake composition of claim i or 2, wherein the shortening is selected from soybean oil (s〇ya 〇u), sunflower oil (SUnfl 〇Wer 〇U), c〇U〇n seed oil, 〇 油 oil, rapeseed oil 〇u), coconut oil, the aforementioned derivatives and combinations thereof . 4. The frying cake composition according to any one of claims 1 to 3, wherein the shortening comprises 6 to 1% by weight of the total weight of the composition. 5. In the case of the patent claim 1 to 4, the fried cake, wherein the flour comprises 6 to 65% of the total weight of the composition, preferably 75 to 85%, and the flour contains 2 to 2 〇% low rib flour and 80% to 100% high gluten flour. $ ιυυ 6· 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 7 to 丨.5 7. As for the scope of claims 1 to 6 of the application of the patent, a compound further comprises a compound selected from the group consisting of sucrose: fried cake, glucosamine, gasification, 23 201031338 proteinase ( Protease ) and combinations of the foregoing. 8. The frying cake composition according to any one of claims 1 to 7, further comprising at least one additive selected from the group consisting of deflated milk powder, milk egg* (milkpr〇teins), Coloring agent, fragrance (flav〇rs), fatty acid m〇n〇glycerides, faUy acid diglycerides, emulsifiers, egg derivatives ), an antioxidant (anti〇xida1; i〇ns), active soya bean fl〇ur, and combinations of the foregoing. A frying pan dough comprising the frying cake composition according to any one of claims 1 to 8, water and baker's yeast. 10. The fritter dough of claim 9, wherein the baker's yeast is selected from the group consisting of active dry yeast, dry yeast t〇be hydrated, and block yeast (presse (j) Yeast), liquid yeast, deep_fr〇zen yeast wi1:h intermediate humidity, and combinations thereof. 11. Frying dough as described in claim 9 or claim The baker's yeast (baker, s yeast), which comprises from 35 to 40 parts of water and from 1.2 to 1.7 parts of baker's yeast. 12. The frying pan dough as described in claim 9 or 1 contains 8 to 13% premix, 22 to 30% water, 〇.5 to 0.9% baker's yeast Applying the remainder of the dough formed by the group of the materials of paragraphs 1 to 8 of the above-mentioned patents, wherein the premix comprises 9 to 11 injured facial lice, 350 to 420 parts of water, 16 to 19 parts of bread yeast and 0.4 parts of bread improver. The method of making fried bread contains a kneading dough And a step of fermenting the mixture and a step of cooking the mixture, wherein the dough comprises the composition according to any one of the above claims, and the dough is preferably in accordance with The dough of any one of claims 9 to 12 is claimed. 14. The method for preparing a frying cake according to claim 13 of the patent application, comprising a mixture according to the item No. 15_8 of the middle material range or a mixture according to the eighth county of the patent application scope. A premixing step of mixing the ingredients with water and baker's yeast. 15. The method for preparing a frying cake according to claim 13 of the patent application, comprising pre-mixing steps for preparing a premix comprising flour, water and baker's yeast, and then complying with the patent system No. 8 - The composition of the composition described in the item or the composition of the composition according to any one of the claims of the above-mentioned patent item, and the dough preparation step, the water and the surface of the mixture, the aAA octopus a yeast mixed preparation step, the pre-preparation The mixture preferably comprises 90 to 110 parts of flour, 35 to 42 parts of water, 16 to 19 parts of baker's yeast, and 5 parts of glutinous rice and U. to 〇. 4 parts of bread improver, and the dough is more It is preferred to include a 1G to 11% premix, 22 to (4) water '0.5 to 0.9% of the baker's yeast, and a remainder of the dough formed by the composition according to any one of the claims (1). 16. The method for preparing a fried cake according to any one of claims 13 to 18, in which SU(10)ssively comprises kneading the dough, first time 25 201031338 Fermentation, dough shaping, second fermentation, cooking in a frying pan, water seepage, freezing. The method of preparing the frying cake of any one of claims 1 to 16 includes a final second cooking step, preferably in an oven, and optionally icing and/or filling filling. 18. A frying cake obtainable by the method of any one of claims 13 to 17. Reference (S) 201031338 IV. Designation of representative drawings: (1) The representative representative of the case is: None (2) The symbol of the symbol of the representative figure is simple: No. 5. If there is a chemical formula in this case, please reveal the best indication of the characteristics of the invention. Chemical formula: