JP4863968B2 - Method for producing frozen fried rice cake - Google Patents
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- JP4863968B2 JP4863968B2 JP2007290292A JP2007290292A JP4863968B2 JP 4863968 B2 JP4863968 B2 JP 4863968B2 JP 2007290292 A JP2007290292 A JP 2007290292A JP 2007290292 A JP2007290292 A JP 2007290292A JP 4863968 B2 JP4863968 B2 JP 4863968B2
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- 235000007164 Oryza sativa Nutrition 0.000 title claims description 15
- 235000009566 rice Nutrition 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 240000007594 Oryza sativa Species 0.000 title claims 2
- 235000009508 confectionery Nutrition 0.000 claims description 32
- 239000000843 powder Substances 0.000 claims description 25
- 235000000346 sugar Nutrition 0.000 claims description 19
- 239000004382 Amylase Substances 0.000 claims description 14
- 102000013142 Amylases Human genes 0.000 claims description 14
- 108010065511 Amylases Proteins 0.000 claims description 14
- 235000019418 amylase Nutrition 0.000 claims description 14
- 229920001592 potato starch Polymers 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 description 16
- 241000209094 Oryza Species 0.000 description 13
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 235000005135 Micromeria juliana Nutrition 0.000 description 4
- 241000246354 Satureja Species 0.000 description 4
- 235000007315 Satureja hortensis Nutrition 0.000 description 4
- 235000013601 eggs Nutrition 0.000 description 4
- MOMKYJPSVWEWPM-UHFFFAOYSA-N 4-(chloromethyl)-2-(4-methylphenyl)-1,3-thiazole Chemical compound C1=CC(C)=CC=C1C1=NC(CCl)=CS1 MOMKYJPSVWEWPM-UHFFFAOYSA-N 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 3
- 240000006891 Artemisia vulgaris Species 0.000 description 3
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- -1 glycerin fatty acid ester Chemical class 0.000 description 3
- 235000011187 glycerol Nutrition 0.000 description 3
- 229940080237 sodium caseinate Drugs 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 235000019983 sodium metaphosphate Nutrition 0.000 description 3
- 241000233855 Orchidaceae Species 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000257465 Echinoidea Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012470 frozen dough Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Description
本発明は、冷凍した餅の揚げ菓子製造方法に関するものである。 The present invention relates to a method for producing a frozen candy fried confectionery.
従来、冷凍した餅に、十分冷水を含浸させて膨潤させた後、水切りし、これを小麦粉と、蒸しパンミックスを主体に砂糖と少量の塩で味つけした皮を厚めにまぶして、油揚げして凍み餅入り揚げパンを製造する方法（特許文献１）がある。 Traditionally, frozen buds were sufficiently impregnated with cold water and swelled, then drained, and this was sprinkled thickly with wheat flour, steamed bread mix and seasoned with sugar and a small amount of salt, then fried. There is a method (Patent Document 1) for manufacturing fried bread containing frozen rice cake.
しかしながら、この方法で製造した揚げパンは、餅が膨らまず、揚げた直後は柔らかいが、直に餅が硬くなってしまう欠点があった。
本発明は上記問題を改善し、長期間保存が可能で、揚げた時に餅が膨らみ、揚げた後、数日間は餅を柔らかく保持して、表面がカリカリして香ばしい食感の優れた冷凍した餅の揚げ菓子製造方法を提供するものである。 The present invention improves the above problems, can be stored for a long period of time, swells when fried, and after fried, keeps the sardine soft for a few days, the surface is crunchy and frozen with an excellent savory texture The present invention provides a method for producing deep-fried sweet candy.
本発明の請求項１記載の冷凍した餅の揚げ菓子製造方法は、上新粉１００重量部に対して、餅粉（餅米粉）５〜３０重量部に水を加えて混練してから、これを蒸し上げた後、砂糖１５〜４５重量部を混合してから、馬鈴薯の澱粉５〜３０重量部と、アミラーゼを添加してから、この生地を所望の形状に成形し、これを冷凍して保存し、凍ったままの状態で、油で揚げることを特徴とするものである。 In the method for producing frozen fried rice cake of claim 1 according to the present invention, water is added to 5 to 30 parts by weight of rice bran powder (boiled rice flour) with respect to 100 parts by weight of the upper fresh powder, After steaming 15 to 45 parts by weight of sugar, add 5 to 30 parts by weight of potato starch and amylase, and then shape this dough into the desired shape and freeze it. It is characterized by being stored and fried in oil while still frozen.
更に詳細に説明すると、本発明において、餅粉を上新粉１００重量部に対して、５〜３０重量部混合することにより、餅菓子としての柔らかな食感を得ることができる。上新粉１００重量部に対して、餅粉が５重量部未満では、団子状の食感になり、また３０重量部を超えて混合すると、餅が硬くなり歯ごたえが悪い。 More specifically, in the present invention, a soft texture as a confectionery can be obtained by mixing 5-30 parts by weight of rice bran powder with 100 parts by weight of the upper fresh powder. If the amount of koji powder is less than 5 parts by weight with respect to 100 parts by weight of the top fresh powder, the texture becomes dumpling-like, and if it exceeds 30 parts by weight, the koji becomes hard and the texture is not good.
上新粉に餅粉と水を加えて混練したものを、蒸し上げてから、砂糖と馬鈴薯の澱粉、酵素を添加する。この場合、先ず砂糖を混合する。このように蒸し上げてから砂糖を混合すると腰が得られる。 Steam the kneaded flour with koji powder and water and add sugar, potato starch and enzyme. In this case, sugar is first mixed. After steaming in this way and mixing the sugar, a waist is obtained.
上新粉１００重量部に対して、砂糖１５〜４５重量部混合することにより、餅に適度な甘味を与えることができる。砂糖の添加量は上記範囲で調整するが、１５重量部未満では菓子としての甘味が少なく、また４５重量部を超えて添加するとベタベタして餅の形状を保持しにくくなる。 By mixing 15 to 45 parts by weight of sugar with 100 parts by weight of the upper fresh powder, moderate sweetness can be given to the koji. The amount of sugar added is adjusted within the above range, but if it is less than 15 parts by weight, the sweetness as a confectionery is low, and if it is added in excess of 45 parts by weight, it becomes sticky and it becomes difficult to maintain the shape of the koji.
この後、温度が低下してきて発酵酵素となるアミラーゼが死滅しない約７０℃以下になってから、馬鈴薯の澱粉とアミラーゼを水で溶いて添加する。この場合、馬鈴薯の澱粉は不純物の入っていないものを使用し、この馬鈴薯の澱粉は油で揚げた時に餅が膨らむ作用をなすものである。 After that, when the temperature drops to about 70 ° C. or less at which the amylase as a fermentation enzyme does not die, potato starch and amylase are dissolved in water and added. In this case, potato starch is used which does not contain impurities, and this potato starch has a function of expanding the straw when fried with oil.
この馬鈴薯の澱粉は上新粉１００重量部に対して、５〜３０重量部の範囲で混合するが、５重量部未満では油で揚げた時に餅が膨らみにくく、また３０重量部を超えて添加すると弾力があり過ぎてカマボコのようになって食感が低下するからである。 This potato starch is mixed in the range of 5 to 30 parts by weight with respect to 100 parts by weight of the upper fresh powder, but if it is less than 5 parts by weight, it is difficult for the straw to swell when fried with oil, and more than 30 parts by weight are added. This is because there is too much elasticity and it looks like a sea urchin and the texture decreases.
また、油で揚げた餅を数日間、軟かく保持する作用を有するアミラーゼとグリセリン脂肪酸エステル、クエン酸ナトリウム、メタリン酸ナトリウム、カゼインナトリウムなどを主成分とするものを用いる。 Also, several days rice cake fried luer amylase glycerin fatty acid ester having a function of holding soft, sodium citrate, sodium metaphosphate, used as a main component, such as sodium caseinate.
またアミラーゼの添加量は上新粉１００重量部に対して、０．５〜１．５重量部が好ましい。この場合、０．５重量部未満では、軟かく保持する効果が少なく、また１．５重量部を超えて添加すると発酵し過ぎて糊状に粘ってしまう。 The amount of amylase added is preferably 0.5 to 1.5 parts by weight with respect to 100 parts by weight of the upper fresh powder. In this case, if the amount is less than 0.5 parts by weight, the effect of being softly held is small, and if the amount exceeds 1.5 parts by weight, it is too fermented and becomes sticky.
このように上新粉に餅粉を混練したものを、蒸し上げた後、ここに砂糖と馬鈴薯の澱粉、アミラーゼを添加して混練した生地を製造した後、この生地を丸めて所望の形状に成形する。 After the kneaded flour is kneaded with the upper fresh powder in this way, the dough is kneaded by adding sugar and potato starch and amylase, and then the dough is rolled up into a desired shape. Mold.
この後、成形したものを冷凍庫に入れて、例えば−２５〜−１０℃で冷凍して保存する。この場合、上記冷凍温度で保存することにより、１カ月以上保存することが可能である。 Thereafter, the molded product is put in a freezer and frozen at, for example, −25 to −10 ° C. and stored. In this case, it is possible to store for one month or more by storing at the freezing temperature.
販売する場合には、冷凍保存していたものを冷凍庫から取り出して、凍ったままの状態で、油で揚げる。この場合の油の温度は１６０℃〜１９０℃の範囲が好ましい。この場合、３０ｇ程度の小さなものを揚げる場合には、１８０℃〜１９０℃が好ましく、これより大きい場合には１６０℃〜１７０℃の低い温度でじっくり揚げるのが良い。 When selling, take out the frozen storage from the freezer and fry it in oil while still frozen. The oil temperature in this case is preferably in the range of 160 ° C to 190 ° C. In this case, when a small thing of about 30 g is fried, it is preferably 180 ° C to 190 ° C.
このように、内部まで凍った状態のままで、油で揚げると、表面は高温に加熱されるが内部の温度は低く、アミラーゼが死なない状態で揚げることができる。このように、生地に馬鈴薯の澱粉が混合されているので、油で揚げた時に、餅が膨らみ柔らかになると共に、酵素の作用によって、数日間、柔らかな状態が保持され、しかも表面は高温に加熱されるので、香ばしい食感の優れた餅の揚げ菓子を製造することができる。 In this way, when fried in oil with the inside frozen, the surface is heated to a high temperature, but the internal temperature is low, and the amylase can be fried without dying. Thus, since it is mixed potato starch in the dough, when fried, rice cake with becomes Rise Rami softness, by the action of an enzyme, a few days, soft state is maintained, yet the surface Since it is heated to a high temperature, it is possible to produce a deep-fried confectionery with a savory texture.
本発明の請求項２記載の冷凍した餅の揚げ菓子製造方法は、上新粉１００重量部に対して、餅粉５〜３０重量部に水を加えて混練してから、これを蒸し上げた後、砂糖１５〜４５重量部を混合してから、馬鈴薯の澱粉５〜３０重量部と、アミラーゼを添加した後、この生地を所望の形状に成形し、次いでこの表面を小麦粉と、砂糖、卵を主成分とする皮で包んで、これを冷凍して保存し、凍ったままの状態で、油で揚げることを特徴とするものである。 In the method for producing frozen fried rice cake of claim 2 according to the present invention, water is added to 5 to 30 parts by weight of koji powder with respect to 100 parts by weight of the upper fresh powder, and then steamed. Thereafter, 15 to 45 parts by weight of sugar is mixed, 5 to 30 parts by weight of potato starch and amylase are added, and then the dough is formed into a desired shape. It is characterized in that it is wrapped in a skin containing the main ingredient, frozen and stored, and fried in oil in a frozen state.
つまり請求項２の発明は、請求項１の生地を所望の形状に成形する工程に加えて、この表面に小麦粉と、砂糖、卵を主成分とする皮で包んでから、冷凍して保存し、凍ったままの状態で、油で揚げるものである。 That is, in the invention of claim 2, in addition to the step of forming the dough of claim 1 into a desired shape, the surface is wrapped with a skin containing wheat flour, sugar and eggs as main components, and then frozen and stored. It is fried in oil while frozen.
所望の形状に成形した生地の表面を包む皮は、小麦粉と、砂糖、卵を主成分とするもので、例えば小麦粉１００重量部に対して、砂糖４０〜５０重量部、卵１０〜２０重量部の他に膨張剤、油脂、食塩、大豆蛋白、乳化剤、澱粉、糊料、脱脂粉乳などを適量添加する。 The skin that wraps the surface of the dough formed into a desired shape is mainly composed of flour, sugar, and eggs. For example, 40 to 50 parts by weight of sugar and 10 to 20 parts by weight of egg per 100 parts by weight of flour. In addition, an appropriate amount of a swelling agent, fats and oils, salt, soybean protein, emulsifier, starch, paste, skim milk powder, and the like are added.
このように皮で包んで、油で揚げると、表面の皮がカリカリして香ばしい食感の優れた餅の揚げ菓子を製造することができる。なお生地を所定の形状に成形する時に、中に餡を入れて生地で包んで成形しても良い。また油で揚げた後、ゴマなどをまぶしても良い。 When wrapped in a skin and fried in oil in this way, a deep-fried confectionery with a crispy surface and a crispy texture can be produced. When forming the dough into a predetermined shape, it may be formed by wrapping the dough with the dough. After fried in oil, you may sprinkle with sesame seeds.
請求項１の冷凍した餅の揚げ菓子製造方法によれば、冷凍保存したものを、内部まで凍った状態のままで、油で揚げると、表面は高温に加熱されるが内部の温度は低く、アミラーゼが死なない状態で揚げることができる。このように、生地に馬鈴薯の澱粉が混合されているので、油で揚げた時に、餅が膨らみ柔らかになると共に、酵素の作用によって、数日間、柔らかな状態が保持され、しかも表面は高温に加熱されるので、香ばしい食感の優れた餅の揚げ菓子を製造することができる。 According to the method for producing frozen fried confectionery of claim 1, when the frozen product is frozen in the state of being frozen inside, the surface is heated to a high temperature, but the internal temperature is low, Can be fried without amylase dying. Thus, since it is mixed potato starch in the dough, when fried, rice cake with becomes Rise Rami softness, by the action of an enzyme, a few days, soft state is maintained, yet the surface Since it is heated to a high temperature, it is possible to produce a deep-fried confectionery with a savory texture.
請求項２の冷凍した餅の揚げ菓子製造方法によれば、請求項１の効果に加えて、生地を皮で包んで冷凍保存したものを、油で揚げると、表面の皮がカリカリして香ばしい食感の優れた餅の揚げ菓子を製造することができる。 According to the method for producing frozen fried rice cake of claim 2, in addition to the effect of claim 1, when the frozen dough is wrapped in dough and fried in oil, the skin on the surface is crispy and fragrant. It is possible to produce fried confectionery with a superior texture.
（実施例１） 以下本発明の実施例について説明する。上新粉１００ｇに対して、餅粉２０ｇを混合して水を加えて混練してから、蒸し上げた後、砂糖３０ｇを混合した後、ヨモギの葉を混合し、更に温度が７０℃になってから、馬鈴薯の澱粉１０ｇと、発酵酵素であるアミラーゼとグリセリン脂肪酸エステル、クエン酸ナトリウム、メタリン酸ナトリウム、カゼインナトリウムなどを主成分とするもの１ｇを水で溶いて添加した。次にこの生地３０ｇを丸めて、これを冷凍庫に入れて−２０℃で３０日間冷凍して保存した。この後、凍ったままの状態で約１８０℃の油で揚げて、図１に示すような餅の揚げ菓子１を製造した。この揚げ菓子１は、餅２が膨らんで柔らかく、３日経過しても柔らかな状態が保持され、甘く餅の食感が保持された美味しい菓子が得られた。 Example 1 An example of the present invention will be described below. After mixing 20g of rice cake powder with water and adding knead to 100g of top fresh powder, steaming, 30g of sugar are mixed, mugwort leaves are mixed, and the temperature reaches 70 ° C. After that, 10 g of potato starch and 1 g of amylase and glycerin fatty acid ester, sodium citrate, sodium metaphosphate, sodium caseinate and the like as the main components were dissolved in water and added. Next, 30 g of this dough was rolled up, placed in a freezer, frozen at -20 ° C. for 30 days, and stored. Then, it fried with oil of about 180 ° C. in a frozen state to produce a fried candy 1 as shown in FIG. The fried confectionery 1 has 2 soft and Rise orchid, it held three days elapsed soft state even, sweet rice cake delicious confection texture is retained obtained.
（実施例２） 上新粉１００ｇに対して、餅粉１５ｇを混合して水を加えて混練してから、蒸し上げた後、砂糖２５ｇを混合し後、ヨモギの葉を混合し、更に温度が７０℃になってから、馬鈴薯の澱粉１５ｇと実施例１の発酵酵素であるアミラーゼとグリセリン脂肪酸エステル、クエン酸ナトリウム、メタリン酸ナトリウム、カゼインナトリウムなどを主成分とするもの１ｇを水で溶いて添加した。この生地３０ｇを丸めてから、この表面に小麦粉１００ｇに対して、砂糖４０ｇ、卵１５ｇ、膨張剤２ｇ、油脂１０ｇ、大豆蛋白３ｇ、乳化剤１０ｇ、澱粉５ｇ、脱脂粉乳８ｇを混練した生地で包んで皮を形成した。 (Example 2) To 100 g of upper fresh powder, 15 g of koji powder was mixed, water was added and kneaded, steamed, mixed with 25 g of sugar, mixed with mugwort leaves, and further heated. After the temperature reaches 70 ° C., 15 g of potato starch and 1 g of amylase and glycerin fatty acid ester, sodium citrate, sodium metaphosphate, sodium caseinate and the like as main components are dissolved in water. Added. After rolling 30 g of this dough, the surface is wrapped with dough kneaded with 40 g of sugar, 15 g of egg, 2 g of swelling agent, 10 g of fat and oil, 3 g of soy protein, 10 g of emulsifier, 5 g of starch, and 8 g of skim milk powder. A skin was formed.
これを冷凍庫に入れて−２０℃で３０日間冷凍して保存した。この後、凍ったままの状態で約１８０℃の油で揚げて、図２に示すような餅の揚げ菓子を製造した。この揚げ菓子１は、餅２が膨らんで柔らかく、３日経過しても柔らかな状態が保持され、また表面の皮３はカリカリして香ばしく食感の優れた美味しい菓子が得られた。 This was put in a freezer and stored frozen at -20 ° C for 30 days. Thereafter, it was fried in an oil of about 180 ° C. in a frozen state to produce a fried sweet candy as shown in FIG. The fried confectionery 1 has 2 soft and Rise orchid, even after a lapse of 3 days is retained soft state and skins 3 of the surface were obtained excellent delicious confection crunchy to savory texture.
（実施例３） 上記実施例２において、同様に上新粉と餅粉に水を加えて混練して、蒸し上げた後、砂糖とヨモギの葉、馬鈴薯とアミラーゼを添加して形成した生地を製造してから、餡を包んで成形し、これを実施例２と同様に冷凍保存してから、油で揚げて、図３に示すような餅の揚げ菓子を製造した。この揚げ菓子１は、内側の餡４が柔らかく、餅２も膨らんで柔らかく、３日経過しても柔らかな状態が保持され、表面の皮３はカリカリして香ばしく食感の優れた美味しい菓子が得られた。 (Example 3) In Example 2, the dough formed by adding water to kojishin powder and rice bran powder, kneading and steaming, and then adding sugar and mugwort leaves, potato and amylase. After production, the candy was wrapped and molded, and this was frozen and stored in the same manner as in Example 2 and then fried in oil to produce a candy fried confectionery as shown in FIG. This deep-fried confectionery 1 has a soft candy 4 on the inside, a soft candy 2 swelled, and remains soft even after 3 days, and the surface skin 3 is crispy and fragrant and has a delicious texture. Obtained.
１ 揚げ菓子
２ 餅
３ 皮
４ 餡
1 Fried confectionery
2 餅
3 leather
4 餡
Claims (2)
After adding water to 5-30 parts by weight of koji powder and kneading with respect to 100 parts by weight of the top fresh powder, steaming this, mixing 15-45 parts by weight of sugar, and then potato starch 5 After adding -30 parts by weight and amylase , this dough is formed into a desired shape, and then the surface is wrapped with flour, sugar, and egg-based skins, frozen and stored, A method for producing fried confectionery of frozen rice cake, which is fried in oil in a frozen state.
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