WO2005074689A1 - Procede de fabrication d’un produit a base de farine de froment cuite - Google Patents

Procede de fabrication d’un produit a base de farine de froment cuite Download PDF

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Publication number
WO2005074689A1
WO2005074689A1 PCT/JP2005/001745 JP2005001745W WO2005074689A1 WO 2005074689 A1 WO2005074689 A1 WO 2005074689A1 JP 2005001745 W JP2005001745 W JP 2005001745W WO 2005074689 A1 WO2005074689 A1 WO 2005074689A1
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WO
WIPO (PCT)
Prior art keywords
oil
product
fried
fat
filling
Prior art date
Application number
PCT/JP2005/001745
Other languages
English (en)
Japanese (ja)
Inventor
Yoko Imamura
Hideki Komai
Misako Yamamoto
Original Assignee
Fuji Oil Company, Limited
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Company, Limited filed Critical Fuji Oil Company, Limited
Priority to JP2005517761A priority Critical patent/JP4682849B2/ja
Publication of WO2005074689A1 publication Critical patent/WO2005074689A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking

Definitions

  • the present invention relates to a method for producing a baked flour product.
  • donut, fried bread, curry bread, and the like are obtained by preparing a source made from flour and other auxiliary materials, and fried.
  • oil cane treatment has environmental problems such as deterioration of working environment and waste oil treatment.
  • some bakery products obtained by processing oil ginger may be greasy and have high calories depending on the method of frying.
  • oiliness and stickiness may occur, which may adversely affect the texture.
  • 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!
  • Patent Document 1 A method for producing fried potatoes with heat treatment with the filling visible has not yet been proposed.
  • 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.
  • Patent Document 1 Japanese Patent No. 2984987
  • 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.
  • 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.
  • 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.
  • the present invention provides
  • a method for producing a baked flour product having an opening by making a cut before baking 4.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the oil absorbency of the dough becomes good, and the taste is also preferable.
  • the contact angle can be reduced by adding an emulsifier, which is HLB4-12, to the fat or oil.
  • 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.
  • HLB power of 412
  • polyglycerin fatty acid ester and organic acid monoglyceride such as polyglycerin fatty acid ester and organic acid monoglyceride.
  • MCT medium chain fatty acid triglyceride
  • alcohol alcohol
  • water water
  • 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.
  • 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.
  • the product temperature is the melting point (increased melting point) of oil and fat + 10 ° C for exclusive use
  • a drop conditioner drip it onto dough based on soft flour (commercial dumpling skin: about 31% moisture) and measure the angle of contact.
  • rapeseed oil is used as the fat or oil in the fat or oil composition
  • the ambient temperature at the time of measurement is 20 to 21 ° C and the environmental humidity is 20 to 40%.
  • 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.
  • the baked flour product in the present invention is an unoiled chili product.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Example 2 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.
  • the oil or fat composition of the present invention can have a flavor and texture similar to that of an oil fried product, similar to that coated before baking.
  • Contrast (contact angle of oil / fat composition / contact angle of oil / fat with similar melting point)
  • 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.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

[PROBLEMES] Proposer un procédé de fabrication d’un produit à base de farine de froment cuite ayant une texture similaire à celle des produits frits existants en utilisant une procédure convenable consistant à pratiquer une ouverture dans la surface de la pâte et à cuire le produit tout en exposant la garniture et permettant de conférer au produit la forme désirée et une composition de graisse d’une invention nouvelle à la surface de la pâte peut absorber l’huile, en surmontant ainsi un tel problème survenant dans le procédé de friture traditionnel selon lequel la forme du produit à frire est limitée en raison de la fracture du produit frit dans l’huile et du débordement de la garniture dans l’huile qui en résulte. [MOYENS POUR RESOUDRE LES PROBLEMES] Il est apparu qu’un produit à base de farine de froment cuite, de texture et de goût similaires à ceux des aliments frits, pouvait être obtenu en recouvrant la surface de la pâte avec une composition de graisse avant cuisson, par exemple, dans un four sans recourir à la phase de friture dans l’huile. Pratiquer une découpe dans la surface de la pâte avant cuisson et former ainsi une ouverture pendant la cuisson, permet d’exposer la garniture contenue dans celle-ci et donc d’obtenir un produit impossible à fabriquer selon le procédé de friture conventionnel.
PCT/JP2005/001745 2004-02-06 2005-02-07 Procede de fabrication d’un produit a base de farine de froment cuite WO2005074689A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2005517761A JP4682849B2 (ja) 2004-02-06 2005-02-07 焼成小麦粉製品の製造法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2004-030986 2004-02-06
JP2004030986 2004-02-06

Publications (1)

Publication Number Publication Date
WO2005074689A1 true WO2005074689A1 (fr) 2005-08-18

Family

ID=34836024

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Application Number Title Priority Date Filing Date
PCT/JP2005/001745 WO2005074689A1 (fr) 2004-02-06 2005-02-07 Procede de fabrication d’un produit a base de farine de froment cuite

Country Status (3)

Country Link
JP (1) JP4682849B2 (fr)
CN (1) CN100527963C (fr)
WO (1) WO2005074689A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007236389A (ja) * 2006-03-10 2007-09-20 Csm Nederland Bv 調理済み食品の作製の方法
JP2017127257A (ja) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 焼きベーカリー製品用粉末油脂組成物

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59196042A (ja) * 1983-04-25 1984-11-07 Taiyo Yushi Kk 焼き菓子用艶出剤
JPH03127941A (ja) * 1989-10-13 1991-05-31 Kimio Hayashi 油脂風味を有する食品の製造方法
JPH04262731A (ja) * 1990-10-19 1992-09-18 Soc Prod Nestle Sa ドウ表面の褐色形成用組成物
JPH10257851A (ja) * 1997-03-18 1998-09-29 Asahi Denka Kogyo Kk 乳化油脂組成物及びこれを用いた食品
JP2001507938A (ja) * 1997-01-10 2001-06-19 ザ ピルスベリー コムパニー ドウ製品用エマルジョングレーズ
US20010031300A1 (en) * 2000-03-07 2001-10-18 Jeffrey Hutchinson Method and apparatus for producing a doughnut

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3671877B2 (ja) * 2000-08-21 2005-07-13 不二製油株式会社 水中油型クリーム状組成物
JP4600955B2 (ja) * 2000-12-19 2010-12-22 ミヨシ油脂株式会社 静電塗油装置で塗布するパン類用つや出し剤

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59196042A (ja) * 1983-04-25 1984-11-07 Taiyo Yushi Kk 焼き菓子用艶出剤
JPH03127941A (ja) * 1989-10-13 1991-05-31 Kimio Hayashi 油脂風味を有する食品の製造方法
JPH04262731A (ja) * 1990-10-19 1992-09-18 Soc Prod Nestle Sa ドウ表面の褐色形成用組成物
JP2001507938A (ja) * 1997-01-10 2001-06-19 ザ ピルスベリー コムパニー ドウ製品用エマルジョングレーズ
JPH10257851A (ja) * 1997-03-18 1998-09-29 Asahi Denka Kogyo Kk 乳化油脂組成物及びこれを用いた食品
US20010031300A1 (en) * 2000-03-07 2001-10-18 Jeffrey Hutchinson Method and apparatus for producing a doughnut

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007236389A (ja) * 2006-03-10 2007-09-20 Csm Nederland Bv 調理済み食品の作製の方法
JP2017127257A (ja) * 2016-01-21 2017-07-27 日清オイリオグループ株式会社 焼きベーカリー製品用粉末油脂組成物

Also Published As

Publication number Publication date
CN1905798A (zh) 2007-01-31
CN100527963C (zh) 2009-08-19
JP4682849B2 (ja) 2011-05-11
JPWO2005074689A1 (ja) 2007-09-13

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