JP4465314B2 - French cruller manufacturing method - Google Patents

Description

The present invention relates to a method for producing a French crew Ra, details, French crew French crew error to error of shape can be freely changed a method of manufacturing (hereinafter, sometimes referred fried confectionery).

  Conventionally, a method for baking bread dough expanded with yeast or a swelling agent in an oven or the like is already known, and various forms of bread, confectionery, snacks, etc. exist on the market, Accepted.

  In addition, there is a method in which bread dough expanded with yeast or a swelling agent is fried with frying oil, and these are generally called donuts. The donuts made by the conventional method are difficult to improve the appearance compared to the breads, confectionery, and snacks baked in the oven described above, and the flavor is also monotonous. Is difficult to characterize.

  The reason for this is that doughnuts became liquid at high temperatures compared to ordinary baked confectionery breads that were placed on a baking sheet or placed in a mold and then fermented and baked without moving in an oven. Because it is made by a unique heating method that heats the dough while swimming in frying oil, this difference in the state of heating widens the difference in the appearance of bread.

  Therefore, in order to improve the appearance of fried breads, for example, “(1) superimposing different doughs on the dough, (2) superimposing sheet-like foods, (3) applying paste-like foods” A method for producing fried bread characterized by frying after one or more of these steps has been proposed (see Patent Document 1).

  The method described in Patent Document 1 describes that “formation work is performed before frying” (see paragraphs [0011] and [0022] of Patent Document 1). There is a problem that the shape is deformed during the fly.

  In addition, fried confectionery using a sticky dough, such as a French cruller, is difficult to mold the dough before frying, so it is manufactured by squeezing the dough directly from the squeeze bag into the frying oil. It is difficult to obtain fried confectionery.

JP 2003-250432 A

  The present invention provides a method for producing fried confectionery that can solve the conventional problems and can freely change the shape of fried confectionery even when using a tenacious dough that is difficult to form. Is the subject.

The present invention is to provide a method for producing a fried confectionery below SL, it is obtained by solving the above problems.
In the French cruller manufacturing method, a first forming step for forming the dough into a predetermined shape, an oil holding step for oiling the formed dough at 150 to 250 ° C. for 1 to 20 minutes, and an oil can A cooling process in which the fried confectionery body is frozen or refrigerated and cooled, a heating process in which the cooled fried confectionery element is heated by microwave heating or wet heating , and the fried confectionery element softened by heating into a predetermined shape a second forming step of forming possess a said dough choux, holding the first molding step is carried out by squeezing the dough out of the bag with a die, and squeezed dough is a constant shape to, manufacture how of the French crew error, characterized in that.

  ADVANTAGE OF THE INVENTION According to this invention, even when using strong dough with a difficult shaping | molding operation | work, the manufacturing method of fried confectionery which can change the shape of fried confectionery freely can be provided.

Preferred embodiments of the invention are described below.
The present invention is preferably applied to a fried confectionery obtained by, for example, forming a dough that is mainly made of wheat flour or starch and having a strong stickiness and then squeezing it with oil. Examples of such deep-fried confectionery include French cruller, which is a fried piece of shoe dough made by gelatinizing powder. Examples of the French cruller include churros obtained by squeezing a dough such as flour from a squeeze bag provided with a star-shaped mouthpiece, and then oiling the dough.

  The manufacturing method of fried confectionery as the first embodiment of the present invention basically has a first molding step, an oiling step, a heating step, and a second molding step, as shown in FIG. To do.

  The first forming step is a step of forming the charged dough into a predetermined shape.

  Here, the dough is selected according to the type of fried confectionery as described above. In the case of producing a French cruller such as churros, for example, the dough is made by mixing wheat, starch, water and the like. In addition, butter, salt, whole egg, milk, corn flour, and the like can be used as raw materials for the dough. The raw materials for these doughs are preferably selected so that the dough formed in the first forming step can easily maintain a certain shape.

  Although there is no restriction | limiting in particular as a procedure which mixes various raw materials, The following procedures are mentioned as an example in the case of manufacturing churros. First, make a claim quit. First, sucrose and creme powder are added and mixed, and a portion of the milk to be mixed is kept cold and mixed (1). Next, the remaining milk is heated. When the milk is about to boil, it is lowered and added to the mixture of (1) above. This mixture is boiled with, for example, a whipper to obtain a creme quit (2).

  Next, make a parth shoe. First, water, butter, and salt are mixed, boiled, and the flour is put at once in a place where it is removed from the fire and stirred quickly. After that, throw the water again to knead and knead it, and remove it from the fire (3). In a state where the whole egg is not broken, the whole egg is added to the mixture of the above (3) to obtain a parth shoe (4).

  The cheese and the claim cuit of (2) above are combined with the parturse of (4) above. The dough thus obtained is put in a squeeze bag and squeezed out to a predetermined size and shape. In this way, a cloth having a predetermined shape is formed. The formed dough preferably has a certain shape.

  Next, the oiling step is a step of oiling the dough formed in the first forming step.

  As the oil used when squeezing the oil, as long as it is an oil that can be used to fry foods that are commonly used, there are no particular limitations on the type and ingredients of the oil, such as sesame oil, tung oil, Safflower oil, pod oil, walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, One or more selected from vegetable oils such as coconut oil, palm oil, palm kernel oil, cocoa butter, shea fat and borneo fat, and animal fats such as fish oil, whale oil, beef tallow, pork fat, milk fat and sheep fat It is also possible to use those obtained by transesterifying these oils and fats, hardened oil, fractionated oil, and mixed oil.

  Among these oils and fats, liquid oils such as rapeseed oil, safflower oil and cottonseed oil, palm oil, fish oil, hardened oil and fractionated oil thereof are preferable.

The temperature and time of the oil during the oiling can be appropriately selected depending on the blending or size of the dough, the type of oil, etc., but it is preferably performed under the condition that the center of the dough is heated.
The temperature of oil is 100-300 degreeC, for example, and 150-250 degreeC is preferable. Moreover, the time of oiling is 30 seconds-30 minutes, for example, and 1 minute-20 minutes are preferable.

When the temperature of the oil is lower than 100 ° C. or when the duration of oiling is shorter than 30 seconds, the heating to the dough becomes insufficient, so that there is a high possibility that the center will be burnt.
Further, when the temperature of the oil is higher than 300 ° C. or when the duration of oiling is longer than 30 minutes, there is a high risk of oil smoking and ignition, and the surface of the product may be burnt. As a result, problems such as a decrease in product value and a decrease in production efficiency may occur.

  A heating process is a process of heating the deep-fried confectionery body obtained by the oiling of the oiling process.

  Examples of the heating method include microwave heating, wet heating, and dry heating. These heating methods are appropriately selected depending on the combination with the raw material of the fried confectionery to be manufactured.

  The microwave heating may be heating by moisture in food that absorbs microwaves and generates heat, and examples thereof include heating by a microwave oven. According to this microwave heating, since the heating time can be shortened, the working efficiency can be improved.

The heating time in the case of this microwave heating is preferably 10 seconds to 2 minutes.
Moreover, the wattage in the case of this microwave heating becomes like this. Preferably it is 500W-2000W, More preferably, it is 500W-1600W.

  Examples of the wet heating include wet heating in which steam is used as a heat medium as in steaming and heating is performed using steam. Among these wet heating, it is preferable to employ wet heating in which steam is used for heating so that the moisture of the fried confectionery is not increased more than necessary.

The heating time in the case of wet heating using water vapor is preferably 30 seconds to 5 minutes.
Moreover, the heating temperature in the case of the wet heating which heats using this water vapor | steam becomes like this. Preferably it is 50-100 degreeC.
The humidity in the case of wet heating using water vapor is preferably 75% to 100%.

Examples of the dry heating include conduction heat of an oven, an iron plate or a pan, and dry heating using convection of heated air.
The heating time in the case of this dry heating is preferably 15 seconds to 5 minutes.
Moreover, the heating temperature in the case of this dry heating becomes like this. Preferably it is 50 to 300 degreeC.

  When the fried confectionery to be produced is French cruller or churros as a kind thereof, microwave heating is preferable among these heating methods. According to microwave heating, the moisture contained in the fried confectionery body can be heated by microwaves, and the fried confectionery body can be softened by the heated moisture, and the fried confectionery body can be softened in a short time. can do.

  A 2nd shaping | molding process is a process of shape | molding the fried confectionery body softened by the heating of the said heating process in a defined shape.

The method of shaping | molding is suitably selected according to the kind and state of fried confectionery, for example, the method of using a shaping machine, the method of changing a shape by hand, etc. can be mentioned.
Since the fried confectionery element is softened by heating, the shape of the fried confectionery element can be freely changed by these methods.

  Next, a second embodiment of the present invention will be described below. As shown in FIG. 2, the method for producing fried confectionery as the second embodiment of the present invention includes a first molding step, an oiling step, a cooling step, a heating step, and a second molding step. Based on that.

  Each process of the first molding process, the oiling process, the heating process, and the second molding process in the second embodiment is the same as each process in the first embodiment described above. The point which has a cooling process between a process and a heating process differs from 1st embodiment.

  The cooling process in the second embodiment is a process of cooling the fried confectionery body obtained by the oiling process in the oiling process.

  Examples of the cooling means include freezing or refrigeration. The freezing condition is preferably −18 ° C. or lower. For example, the fried confectionery body is frozen by lowering the temperature to around −20 ° C., or in some cases to −40 ° C. Examples of the freezing method include a blast freezing method, a contact freezing method, an immersion freezing method, and a liquid nitrogen freezing method. Among these refrigeration methods, the blast freezing method is preferable.

  Examples of the refrigeration method include storage at a temperature of the freezing point of the food + 20 ° C to a temperature of the freezing point of the food -2 ° C, preferably storage at an ice temperature where the temperature is lowered to a range of the temperature ± 2 ° C of the freezing point of the food. be able to.

  In addition to the effect that the shape of the fried confectionery body can be freely changed, the second embodiment has a cooling step between the oil frying step and the heating step, thereby preserving the fried confectionery body. There is an effect that the sex can be enhanced. By improving the storage stability of the fried confectionery body, the process after the heating process and the process before the cooling process can be performed in different places.

  In any of the above-described embodiments, a cooling process such as freezing or refrigeration may be performed in order to store the obtained fried confectionery. For the cooling process such as freezing or refrigeration, a method similar to the method described in the cooling step can be employed.

  Next, in order to describe the present invention more specifically, examples will be described. However, the present invention is not limited to the following examples.

Example 1
The churros was manufactured by the procedure as shown in FIG. First, a dough was prepared by the following (parta shoe composition) and (claim cuit composition).

(Parth shoe mix)
Water 150 parts by weight Butter 120 parts by weight Salt 3 parts by weight Soft flour 160 parts by weight Whole eggs About 5

(Combination of claims and cuits)
Milk 200 parts by weight Creme powder 18 parts by weight Upper white sugar 50 parts by weight

  First, I made a complaint quit. First, super white sugar and creme powder were added and mixed, and a part of the milk mixed with the whole was mixed in the cold state (1). Next, the remaining milk was heated, and when the milk was about to boil, it was lowered and added to the mixture of (1) above. This mixture was boiled with, for example, a whipper to obtain a creme quit (2).

  Next, I made a parth shoe. First, water, butter, and salt were mixed, boiled, and the flour was put in a place where it was removed from the fire, and stirred quickly. After that, again, the water was blown out and kneaded, and then removed from the fire (3). In a state where the whole egg was not broken, a parta shoe was obtained (4) in addition to the mixture of (3) above.

  The dough was obtained by combining 50 parts by mass of Parmesan cheese and the claim cuit of (2) above with the above part (4). The obtained dough was put in a squeezed bag with a 12 mm star-shaped base and squeezed out to a length of about 9 cm to be molded.

  Next, the formed dough was oiled. The fried oil used is as follows.

(Fried oil)
Palm oil (cured oil) 1000 parts by mass

  Moreover, the temperature of oil was 175-185 degreeC. Further, the time for oiling was 2 minutes 30 seconds.

  Next, the deep-fried confectionery body obtained from the oil cake was frozen. The fried confectionery body was frozen by reducing the temperature to around −20 ° C. by the blow freezing method.

  Subsequently, the fried confectionery body after freezing was heated. Microwave heating was employed as the heating method. The heating time of this microwave heating was 15 seconds. Moreover, the wattage of this microwave heating was 1500W.

  After microwave heating, the fried confectionery body is softened by heating, and the fried confectionery body can be easily tied and bent by hand to obtain a fried confectionery of the desired shape It was.

It is a flow sheet which shows the manufacturing method of fried confectionery of a first embodiment of the present invention. It is a flow sheet which shows the manufacturing method of the fried confectionery of 2nd embodiment of this invention.

Claims (2)

In the French cruller manufacturing method, a first forming step for forming the dough into a predetermined shape, an oil holding step for oiling the formed dough at 150 to 250 ° C. for 1 to 20 minutes, and an oil can A cooling process in which the fried confectionery body is frozen or refrigerated and cooled, a heating process in which the cooled fried confectionery element is heated by microwave heating or wet heating , and the fried confectionery element softened by heating into a predetermined shape a second forming step of forming possess a said dough choux, holding the first molding step is carried out by squeezing the dough out of the bag with a die, and squeezed dough is a constant shape A method for producing a French cruller , characterized in that: The method for producing a French cruller according to claim 1, wherein the French cruller is churros .

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