WO2005074689A1

WO2005074689A1 - Process for producing baked wheat flour product

Info

Publication number: WO2005074689A1
Application number: PCT/JP2005/001745
Authority: WO
Inventors: Yoko Imamura; Hideki Komai; Misako Yamamoto
Original assignee: Fuji Oil Company, Limited
Priority date: 2004-02-06
Filing date: 2005-02-07
Publication date: 2005-08-18
Also published as: JPWO2005074689A1; CN1905798A; JP4682849B2; CN100527963C

Abstract

[PROBLEMS] To provide a process for producing a baked wheat flour product having a texture similar to the existing fried products with the use of a convenient procedure which comprises providing an opening in the dough surface and baking the product while exposing the filling and by which the product can be designed in a desired shape and a newly invented fat composition on the dough surface is allowed to absorb oil, thereby overcoming such a problem occurring in the conventional frying method that the shape of the product to be fried is restricted due to the breakage of the fried product in oil and the leakage of the filling into the oil thus caused. [MEANS FOR SOLVING PROBLEMS] It is found out that a baked wheat flour product, which is similar in texture and taste to fried foods, can be obtained by coating the dough surface with a fat composition and then baking in, for example, an oven without resort to the step of frying in oil. By making a cut in the dough surface before baking and thus forming an opening during baking, moreover, the contained filling becomes viewable so that a product that cannot be obtained by the conventional frying method can be produced.

Description

Specification

Manufacturing method of baked flour products

Technical field

[0001] The present invention relates to a method for producing a baked flour product.

Background art

[0002] Conventionally, donut, fried bread, curry bread, and the like are obtained by preparing a source made from flour and other auxiliary materials, and fried. However, oil cane treatment has environmental problems such as deterioration of working environment and waste oil treatment. In addition, some bakery products obtained by processing oil ginger may be greasy and have high calories depending on the method of frying. Also, depending on the state of oil absorption, oiliness and stickiness may occur, which may adversely affect the texture. In addition, when oil-filling a material such as curry bread or velvet which contains a filling, it may leak into the frying oil due to the rupture of the dough. In such a case, the leakage of the filling increases the absorption of oil into the dough, increasing the oiliness and distorting the appearance of the product, lowering its commercial value. Therefore, the shape of deep-fried ginger products is naturally restricted!

[0003] As a method for producing fried bread containing fillings, the fillings are wrapped in bread dough before oil fried treatment, and a hoist is opened immediately after molding to make oil. A manufacturing method of performing a treatment is general.

[0004] As described above, in a fried bakery having a filling therein, a wrapping molding method for enclosing the filling has been devised only (Patent Document 1). A method for producing fried potatoes with heat treatment with the filling visible has not yet been proposed.

[0005] Under these circumstances, when making a product having a shape in which the filling can be seen,

1. Cuts and hollows are made in the breads that have been treated with oil fried oil first, and fillings are filled later in the cuts.

2. Mold into a shape that is supposed to fill the filling, and then remove oil.

3. After wrapping the filling and oiling, cut the finished product. t is a possible means.

Patent Document 1: Japanese Patent No. 2984987

Disclosure of the invention

Problems to be solved by the invention

[0006] However, in the case of the above-mentioned means 1, when the cuts or the hollow portions are provided, the breads are wasteful or lose their shape. Also, in the case of means 2, it is difficult to obtain a constant shape as expected due to expansion at the time of oil filing, and it is difficult to obtain a constant shape. In the case of means 3, the cutting force fills out, and the filling is not evenly filled in the hollow portion, which is preferable in terms of the product form.

[0007] Accordingly, the present invention provides a method of opening a dough surface and baking it while showing the filling, thereby allowing the filling to leak into the oil accompanying the rupture of the deep-fried seed in a conventional oil fried product. By solving the problem that the shape of the product was limited, the shape of the product can be designed according to the taste, and the simple method of coating the oil or fat composition according to the present invention on the surface of the dough, which can be used as an oil fried food, has been achieved. It is an object of the present invention to provide a method for producing a baked flour product having a texture similar to that of an oil fried product.

Means for solving the problem

[0008] The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that a composition that is liquid at room temperature is at room temperature, and a composition that is semi-solid or solid at room temperature. Is added with a certain agent so that the contact angle measured at the temperature of the rising melting point + 10 ° C is 0.7 times or less compared to fats and oils with the same melting point as the composition. By doing so, an oil / fat composition having good familiarity with the wet fabric was prepared. By coating this fat or oil composition on the dough surface and baking it in an oven or the like, it has been found that a baked flour product having a texture and taste similar to the oil fried food can be obtained without going through the oil fried process. . Furthermore, we found that by making a cut on the surface of the dough before baking and opening it during baking, we could see the filling inside and make it possible to manufacture products with shapes that could not be realized with conventional oily foods. The present invention has been completed.

That is, the present invention provides

1. The process of opening the surface of the flour dough and coating the oil composition at any stage A method for producing a baked flour product, comprising:

2. Manufacturing method of baked flour products with filling.

3. The method according to claim 1, wherein the coating of the fat composition is performed before and after firing.

4. A method for producing a baked flour product having an opening by making a cut before baking.

5. The production method according to claim 1, wherein the fat or oil composition has an HLB4-12 emulsifier added thereto.

It is.

The invention's effect

[0010] As described above, the use of the oil / fat composition eliminates the need for an oil filing operation, opens the surface of the ground, and fires the product in a state in which the filling is shown, thereby providing a conventional oil fried product. A baked flour product having a texture similar to that of the above can be produced. In addition, it is possible to improve the working environment such as odors and oil stains, which are problems in the oiling process, to use up fresh oil and fat without waste and to eliminate waste oil.

BEST MODE FOR CARRYING OUT THE INVENTION

[0011] The baked flour product as referred to in the present invention is a baked food product using dough made from flour or the like, and specifically, fried bakery products such as donut, fried bread, curry bread and the like. Sweets such as biscuits are included.

[0012] The fats and oils used in the fat and oil composition of the present invention include, for example, palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, coconut oil, palm kernel oil, and the like. These include hardened oils, transesterified oils, fractionated oils, and the like, and are not particularly limited.

[0013] The oil and fat composition of the present invention has an ascending melting point + 10 ° C particularly at room temperature for a liquid composition at room temperature, and for a semi-solid or solid yarn at room temperature. Compared to fats and oils whose contact angle measured at temperature is about the same as the composition, an emulsifier that reduces the contact angle to 0.7 times or less is added to fats and oils to improve the familiarity with wet fabrics. When used, the oil absorbency of the dough becomes good, and the taste is also preferable.

[0014] The contact angle can be reduced by adding an emulsifier, which is HLB4-12, to the fat or oil. If HLB is less than 4, room temperature or melting point (increase (Melting point) + It is difficult to make the contact angle of the oil / fat composition in a liquid state at 10 ° C 0.7 or less with the contact angle of the oil / fat (untreated product) of the same melting point, and the HLB is larger than 12. If so, the solubility in fats and oils is low and the effect of the present invention is hardly obtained. The HLB of the emulsifier is more preferably 5-10. The emulsifier is not particularly limited as long as it has a power HLB of 412, preferably 5-10, such as polyglycerin fatty acid ester and organic acid monoglyceride. In addition to emulsifiers, the addition of MCT (medium chain fatty acid triglyceride), alcohol, and water can be expected to reduce the contact angle and improve the workability, especially the viscosity, and further improve the flavor and shelf life of bakery products There is also a possibility to make it.

[0015] The addition amount of the emulsifier is suitably 0.4 to 10% by weight based on the fat or oil. If it is less than 0.4% by weight, the contact angle measured at room temperature for a liquid composition at room temperature and at the temperature of the rising melting point + 10 ° C for a semi-solid or solid composition at room temperature. On the other hand, it is difficult to make the contact angle of the fat or oil 0.7 times or less as compared with the fat or oil having the same melting point as the composition. If it exceeds 10% by weight, there is a problem that the flavor of the emulsifier affects the fats and oils.

[0016] The method of measuring the contact angle is as follows. After the oil / fat composition is completely melted at 60 ° C or higher, the oil / fat in a liquid state at normal temperature (about 20 ° C ± 5 ° C) depends on the type of oil / fat used in the oil / fat composition. If it is semi-solid or solid at normal temperature, leave it at room temperature of + 10 ° C for 2 hours or more to raise the temperature of the oil and fat composition to normal temperature or + 10 ° C. adjust. Using a contact angle measuring device “FACE CONTACT—ANGLEMETER CA-D type” (manufactured by Kyowa Interface Chemical Co., Ltd.), the product temperature is the melting point (increased melting point) of oil and fat + 10 ° C for exclusive use Using a drop conditioner, drip it onto dough based on soft flour (commercial dumpling skin: about 31% moisture) and measure the angle of contact. When rapeseed oil is used as the fat or oil in the fat or oil composition, it is appropriate that the ambient temperature at the time of measurement is 20 to 21 ° C and the environmental humidity is 20 to 40%. When the oil / fat composition is dropped using a dedicated droplet adjuster, it is preferable to use a fluorine resin coating needle for the needle of the droplet adjuster.

[0017] The baked flour product in the present invention is an unoiled chili product. By producing a baked flour product using the production method of the present invention, it is possible to improve the working environment such as odors and oil stains, which is a problem in the oil filing process without requiring the oil filing process, and to improve the fresh oil and fat. And the effect of eliminating waste oil can be obtained. The baked wheat flour product produced according to the present invention has a coating of the fat composition on the dough, so that the amount of fat and oil attached to the product is easier than that of the oiled product. The final product can be controlled in flavor (oiliness), and it is not oiled (the oil is not exposed to high temperatures). There are advantages if you can.

[0018] In the present invention, the work of opening the surface can be most simply performed by making a cut in the surface of the dough before firing, and the opening is made during firing, and at the same time, the cut section is fired.

[0019] When the filling is included, those which require heating, such as curry and gratin, and which have a good flavor by heating, are included in the dough before baking, and conversely salad filling, jam, whipped cream, etc. In the case where it is better not to heat as in the above, it can be made to be present inside the opening after firing.

[0020] Either the operation of opening the surface of the flour dough or the operation of coating the fat or oil composition may be performed first. Moreover, after baking, the fat or oil composition can be further coated.

[0021] Coating the fat or oil composition in the present invention means making the surface of the dough absorb oil or fat, and any method such as brush painting, spraying, and dipping may be used.

Hereinafter, the present invention will be described specifically with reference to Examples, but Examples of the present invention are not limited thereto.

Example 1

[Prototype Curry Bread]

Bread dough was prepared according to the standard method using the formulation shown in Table 1, then curry filling 30g was wrapped in 50g of dough, and dried bread crumbs were adhered with water to perform fermented hoi mouth fermentation. The surface of the obtained curry bread dough was coated with a coating oil or fat composition containing 1% by weight of diglycerin monooleate (HLB5.5) as an emulsifier, and then the surface was crossed with scissors, Alternatively, two linear cuts were made and baked in an oven at 210 ° C for 15 minutes. Fig. 1 shows the pan after firing.

[Table 1] Mixing of dough (part)

* Margarine: Trade name "Fuji Culture 500 (made by Fuji Oil Co., Ltd.)"

[0025] The curry bread obtained is different from the one just baked, in which the oil is uniformly absorbed throughout the dough, and is similar to a crispy oil fried product without oiliness or stickiness. It had a good flavor and texture.

Also, when separating products at the stage of eating products, etc., especially bread is often difficult to divide evenly, but if it is manufactured by the manufacturing method of the present invention, the cut cross section is baked, so that There is also an advantage that it can be divided easily and beautifully. In addition, there is no worry if the dough punctures during firing.

[0026] Comparative example

Using the same curry bread dough as in Example 1, after the fermentation of the hoi mouth, the oil and fat composition was baked in an oven at 210 ° C for 15 minutes without coating. As a result, it was dry without glossiness as when the oil / fat composition was coated, and had a poor texture and throat.

[0027] However, if the oil or fat composition of the present invention is coated after baking, it can have a flavor and texture similar to that of an oil fried product, similar to that coated before baking.

[0028] A test was performed to determine the quality of the emulsifier.

1% by weight of polyglycerin fatty acid ester of each HLB and organic acid monoglyceride were dissolved in refined rapeseed oil (manufactured by Fuji Oil Co., Ltd.) to synthesize an oil / fat composition. Table 1 shows each HLB and contact angle (compared to refined rapeseed oil). [0029] The dough for fried bread was prepared according to a conventional method. After molding into 50g each and fermenting with a hoist, the oil and fat composition of Example 1-16 consisting of the emulsifier and refined rapeseed oil shown in the table below was immersed and adhered to the bread dough surface at a temperature of 210 ° C. It was baked in an oven for 15 minutes, and the stickiness was evaluated by sensory evaluation and tentacles. Table 2 shows the results.

[Table 2]

* Note) Contrast = (contact angle of oil / fat composition / contact angle of oil / fat with similar melting point)

[0031] Bread coated with the oil or fat composition of the present invention and baked has a texture similar to that of an oil fried product, but has no odor peculiar to oily rapeseed oil, and the bag is opened the next day. The outer skin surface of the bread when taken out was less sticky. In addition, it is found that the blending with bread dough is better than those with and without emulsifiers.

Brief Description of Drawings

FIG. 1 is a photograph substituted for a drawing showing a state of a curry bread baked by applying a fat and oil composition and opening the center in a cross shape with scissors on the surface.

FIG. 2 is a photograph substituted for a drawing showing a state of a curry bread that has been cut and baked with scissors on the surface after applying the oil / fat composition, and baked.

Claims

The scope of the claims

[1] A method for producing a baked flour product, comprising a step of opening the surface of a flour dough and coating the oil or fat composition at any stage.

[2] The method according to claim 1, wherein a filling is included.

[3] The production method according to claim 1, wherein the coating of the fat or oil composition is performed before and after baking.

[4] The method according to claim 1, wherein the opening is provided by making a cut before firing.

[5] The production method according to claim 1, wherein the oil / fat composition has an emulsifier of HLB4-12 added thereto.