JP6540066B2 - Method of producing fried sweets-like food - Google Patents

Description

  The present invention relates to a method for producing a fried confectionery-like food.

  Fried confectionery such as churros and french crawler is manufactured using a dough mainly composed of grain flour, fat and oil and moisture, which is generally referred to as a shoe dough. As a method of producing a shoe dough, a method of producing a dough by mixing flour with boiled water and fats and oils is commonly used. Normal deep-fried confectionery such as churros and french cruller is produced by oiling after the dough is formed. The finished product has a unique glutinous texture and a juicy feeling provided by oil.

  Various methods have been proposed for producing fried confectionery. For example, Patent Document 1 discloses a composition for obtaining a fried confectionery having a honeycomb-like internal phase and having a large volume and a light texture. However, in the conventional method for producing a deep-fried confectionery including the deep-fried confectionery described in Patent Document 1, the dough may rupture when being oiled because the amount of water in the dough is large, and the appearance is good. There is a problem that it is difficult to obtain a fried confectionery having a high yield.

  In order to suppress the bursting of the dough in oil, it is performed to increase the surface area of the dough. For example, Patent Document 2 discloses a method of manufacturing a stick-shaped or a tubular fried confectionery, in which the cross-sectional outer peripheral length and the cross-sectional area of the fried confection are set in a specific range by adjusting the shape of a nozzle for extruding the dough.

  In addition, in the production of conventional confectionery products such as churros and french crullers, the forming operation before oiling is accompanied by difficulties due to the high viscosity of the dough. In order to simplify the molding operation, a method is adopted in which the dough is directly squeezed into oil and oiled. Moreover, the manufacturing method of the fried confectionery which raised the design freedom degree of shape is disclosed by patent document 3 by passing through a two-step shaping | molding process. In addition, a method is also practiced in which the squeezed and formed dough is once frozen and then oiled.

JP-A-63-173539 JP 2012-90562 A Japanese Patent Application Laid-Open No. 2007-075040

  However, the method of going through a plurality of forming steps and freezing steps is complicated.

  Moreover, all the said manufacturing methods obtain fried confectionery by oiling a dough. In the method involving production of oil, the dough moves in the oil during the oiling, and the dough collides against the wall or bottom of the fryer to deform the dough or the dough collides and bonds with each other. There is a problem that the stability is poor. Therefore, even if the dough can be formed into an arbitrary shape, if the subsequent oil deformation causes deformation, the commercial value becomes extremely low.

  Therefore, a method capable of stably forming fried confectionery into an arbitrary shape and manufacturing it more simply is desired.

  An object of the present invention is to provide a method which can stably and conveniently produce a fried confectionery-like food having a good texture and an arbitrary shape.

  The method for producing a fried confectionery-like food product according to the present invention comprises the steps of boiling a liquid raw material containing water and a first fat and oil, mixing at least one of cereal flour or starch with the liquid raw material after boiling, and eggs in this order. A step of preparing a dough, a step of shaping the dough, a step of firing the shaped dough to obtain a baked confectionery, and adhering a second oil to the surface of the baked confectionery to make a fried confectionery-like food And obtaining.

  According to the above-mentioned production method, it is possible to produce a fried confectionery-like food having a texture similar to that of a fried confectionery food which is originally produced by oiling without passing through the oiling step. According to the above-mentioned production method, it is possible to obtain a fried confectionery-like food which has a good texture and has a stable arbitrary shape.

  The fried confectionery-like food may be a churros-like food or a French cruller-like food.

  It is preferable that the said 2nd fats and oils are normal temperature solid fat. When the second fat and oil is a normal temperature solid fat, the texture of the obtained fried confectionery-like food can be made better.

  The amount of the second fat and oil in the fried confectionery-like food is preferably 3 to 30% by mass with respect to the total amount of the baked confectionery. By setting the amount of the second fat and oil within the above range, the texture of the fried confectionery-like food can be made better, and the workability at the time of production can be improved.

  According to the present invention, it is possible to provide a method capable of stably and conveniently producing a fried confectionery-like food having an excellent texture and having an arbitrary shape.

  Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

  The method for producing a fried confectionery-like food according to the present embodiment comprises the steps of boiling a liquid raw material containing water and first fats and oils, at least one of cereal flour or starch, the liquid raw material after boiling, and eggs in this order A step of mixing and preparing a dough, a step of shaping the dough, a step of firing the shaped dough to obtain a baked confectionery, and adhering a second fat and oil to the surface of the baked confectionery to make a fried confectionery And obtaining a food-like food.

  The dough in the above-mentioned manufacturing method is generally classified into dough called shoe dough. According to the manufacturing method of the present embodiment, a deep-fried confectionery-like food having a texture similar to that of a deep-fried confectionery obtained by oiling a shoe dough, specifically, for example It can be manufactured without passing through the oiling step.

  The raw material of the dough in the present embodiment will be described. The dough in the present embodiment includes a liquid raw material containing water and the first fat and oil, at least one of flour and starch, and eggs.

  The water source as the liquid material may be water, or may be a liquid material such as milk, soy milk, or cream. It is preferable that it is 20-45 mass% with respect to dough whole quantity, and, as for the compounding quantity of the water | moisture content as a liquid raw material, it is more preferable that it is 25-40 mass%. Moreover, it is preferable that it is 150-450 mass% with respect to 1st fats and oils whole quantity, and, as for the compounding quantity of the water | moisture content as a liquid raw material, it is more preferable that it is 200-400 mass%. By setting the blending amount of water in the above range, the workability becomes better, and a dough having a better swelling at the time of baking can be easily obtained.

  The first fats and oils used in the present embodiment may be any fats and oils used for baked goods, and examples thereof include butter, margarine, compound margarine, shortening, lard and the like. The fats and oils (hereinafter, also referred to as "raw fats and oils") serving as the raw materials of these fats and oils are, for example, rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok It may be vegetable fats and oils such as oil, sesame oil, evening primrose oil, palm oil, shea oil, monkey fat, cocoa butter, coconut oil and palm kernel oil, and animal fats and oils such as milk fat, beef tallow, lard, fish oil and soy sauce. Raw material fats and oils may be used individually by 1 type, and may use multiple types together. Moreover, you may use the processed fats and oils which hardened | cured these raw material fats and oils, fractionated, transesterification etc. as 1st fats and oils.

  It is preferable that it is 5-20 mass% with respect to dough whole quantity, and, as for the compounding quantity of 1st fats and oils, it is more preferable that it is 8-15 mass%. By setting the amount of the first fat and oil to be in the above range, the viscosity of the dough can be appropriately suppressed, and a dough with better workability can be obtained.

  Examples of flour used in the present embodiment include wheat flour such as flour, rice flour, flour and the like, rice flour, buckwheat flour, barley flour, corn flour, corn flour, rye flour, oat flour and the like. As starch, for example, corn starch, wheat starch, rice starch, potato starch, tapioca starch, sweet potato starch may be mentioned, and modified starch made from these may be used. One of these may be used alone, or two or more of these may be used in combination. Dextrin may be further added to the flour or starch. It is preferable that it is 10-35 mass% with respect to dough whole quantity, and, as for the sum total of the compounding quantity of a flour and a starch, it is preferable that it is 15-30 mass%.

  The egg used in the present embodiment may be, for example, a liquid whole egg, a liquid egg yolk, a sugar-loaded egg or a frozen egg. One of these may be used alone, or two or more of these may be used in combination. It is desirable to use eggs which have been adjusted to a normal temperature (20 to 30 ° C.) or lower. By using the eggs adjusted to the above temperature, mixing into the raw materials becomes easy, and uniform dough can be easily obtained. The content of eggs is preferably 15 to 50% by mass, and more preferably 20 to 40% by mass, with respect to the total amount of dough. By setting the blending amount of eggs in the above range, the workability of the obtained dough can be enhanced, and the expansion and shape retention during baking become better.

  The dough in the present embodiment may contain, as other raw materials, saccharides, seasonings such as sodium chloride, emulsifiers, swelling agents, thickeners, flavors, coloring agents, pH adjusters, enzymes. The seasoning may be previously mixed at the time of boiling of the liquid raw material.

  The preparation method of the dough in the present embodiment will be described. First, the liquid raw material containing water and the first fat and oil is boiled. Specifically, for example, water and the first fat and oil, and other components as necessary, are put into a pan and heated, and the heating is stopped when it is boiled. Subsequently, at least one of flour and starch is mixed with the liquid material after boiling. In order to fully gelatinize the flour and / or starch and to obtain a uniform dough, it is desirable that mixing into the liquid material be carried out immediately after boiling and heating be stopped, and thoroughly kneaded. When kneading, heating may be performed again.

  After the flour and / or starch are mixed, eggs are further added and kneaded. It is desirable not to heat when mixing eggs. When mixing eggs, or before or after that, other raw materials may be added as needed. By the above steps, a dough for a fried confectionery-like food can be obtained.

  Next, the dough prepared by the above method is molded. In the manufacturing method according to the present embodiment, the dough can be formed into any shape. Since the production of normal fried confectionery is accompanied by oiling, it is necessary to increase the surface area of the dough in order to suppress the bursting of the dough at the time of oiling. On the other hand, in the manufacturing method according to the present embodiment, since it is not necessary to oil after molding, the shape can be designed more freely without being limited by the surface area. In addition, since deformation during oiling can be avoided, the shape once molded can be easily maintained even in a finished product. For forming, for example, a linear or annular fried confectionery-like food having a star-shaped cross section can be produced by squeezing the dough in a bag with a star-shaped cap into a linear, annular or the like. Thereby, the appearance and texture of the fried confectionery-like food can be made closer to those of churros or French cruller.

  Subsequently, the formed dough is fired. In the manufacturing method according to the present embodiment, the heating of the dough is performed not by oil but by baking. The baking can be performed using a baking apparatus such as an oven at a baking temperature and a baking time according to the size of the material and the like. The firing can be performed, for example, at 160 to 200 ° C. for 20 to 50 minutes. A baked confectionery is obtained by baking the dough.

  Then, 2nd fats and oils are made to adhere on the surface of baked confectionery. As a result, it is possible to obtain a fried confectionery-like food having an oil-like texture without having to go through the frying process. By adhering fats and oils after baking rather than before baking the dough, it is easy to keep the fats and oils on the surface of the baked confectionery while making the oils and fats penetrate properly into the baked confectionery, so the texture is closer to the fried confectionery It can be Moreover, according to the manufacturing method which concerns on this embodiment, unlike the case where it is oiled, the quantity of 2nd fats and oils to be attached to the surface of baked confectionery can be set arbitrarily. Therefore, the texture can be easily adjusted according to preference by increasing or decreasing the amount of the second fat to be attached.

  The second fat and oil used in the present embodiment may be any fat and oil used for confectionery, and it is desirable that the second fat and oil be used for confectionery oil, for example. As such fats and oils, the thing similar to what was mentioned above as 1st fats and oils is mentioned, for example. The second fats and oils are more preferably normal temperature solid fats. The normal temperature solid fat is, for example, a fat which is solid at 20 ° C., and for example, the melting point is preferably 25 to 50 ° C. By using the normal temperature solid fat, the stickiness of the obtained fried confectionery-like food can be suppressed, and the texture can be made better. The adhesion of the second fat or oil can be carried out, for example, by applying a liquid or semi-solid fat or oil with a brush or the like. In the case of using a normal temperature solid fat, it is possible to apply a heated and dissolved one.

  It is preferable that the quantity of 2nd fats and oils made to adhere to the surface of baked confectionery is 3-30 mass% with respect to baked confectionery whole quantity. By setting the amount of the second fat and oil to 3% by mass or more, the juicy feeling of the obtained fried confectionery-like food can be enhanced, and the texture can be made closer to that of fried confectionery. Juicy refers to a preferable texture, in which fats and oils soak in the mouth moderately by chewing. By setting the amount of the second fat or oil to 30% by mass or less, the texture of the fried confectionery-like food can be made better, and the adhesion work of the fat or oil can be simplified. The amount of the second fats and oils to be attached to the surface of the baked confection is more preferably 3 to 23% by mass, still more preferably 8 to 17% by mass, with respect to the total amount of the baked confectionery.

  EXAMPLES Hereinafter, the embodiments of the present invention will be specifically described by way of examples, but the present invention is not limited to the following examples.

Example 1
(Manufacture of baked confectionery)
70 g of water, 40 g of a commercially available compound margarine (trade name: Message 500, manufactured by Fuji Oil Co., Ltd.), 70 g of milk, 1.6 g of common salt and 24 g of granulated sugar were mixed and heated and boiled. Thereafter, the heat was turned off, 100 g of soft flour was added and mixed, and then 84 g of whole eggs were added and mixed to obtain a dough. This dough is squeezed out by 40 g each in a length of about 15 cm using a star base on a baking sheet, and baked in an oven (30 minutes heat up at 185 ° C./low heat at 175 ° C. damper opened) to make baked confectionery Obtained.

  Commercially available frying fats and oils (trade name: FLIERE NT sweet milk, melting point 44 ° C., made by Fuji Oil Co., Ltd.) are heated and dissolved, and 5% by mass of frying fats and fats relative to the total weight of the baked confectionery is on the surface of the baked confectionery The product was coated with a brush and adhered to obtain a fried confectionery-like food.

(Example 2)
A fried confectionery-like food was obtained in the same manner as in Example 1 except that the adhesion amount of the frying fat was changed to 10% by mass.

(Example 3)
A fried confectionery-like food was obtained in the same manner as in Example 1 except that the adhesion amount of the frying fat was changed to 15% by mass.

(Example 4)
The same as in Example 1 except that the adhesion amount of the frying fat was 20% by mass, and a portion which could not be attached by a predetermined amount only by coating was further attached by immersing the baked confectionery in the frying fat. In a way, fried sweets like food was obtained.

(Example 5)
A fried confectionery-like food was obtained in the same manner as in Example 4 except that the adhesion amount of the frying fat was changed to 25% by mass.

(Comparative example 1)
It evaluated as it was, without making the fats and oils for frying stick to baked confectionery.

(Comparative example 2)
As a conventional method for producing churros, fried confectionery was produced in the following steps. That is, 200 g of water, 10 g of a commercially available compound margarine (trade name: Message 500, manufactured by Fuji Oil Co., Ltd.), 2 g of sodium chloride and 30 g of granulated sugar were mixed, heated and boiled. Thereafter, the heat was turned off, and 125 g of weak flour was added and mixed to obtain a dough. This dough was squeezed out by 40 g each at a length of about 15 cm in a straight line using a star cap on a top plate, and then frozen for 1 hour, using the same kind of fat as the oil for frying deposited in Example 1 It fryed at 180 ° C. for 10 minutes to obtain deep-fried confectionery (churos).

(Evaluation)
With respect to the fried confectionery-like food and the fried confectionery obtained in Examples and Comparative Examples, the workability of the dough, the workability of oil application, the shape of the final product and the flavor texture as churros were evaluated. The specific judgment criteria were as follows. Moreover, the oil absorption amount (mass%) in the final product was calculated. The oil absorption amount in the final product is the ratio of the amount of adhered oil to the total amount of the final product for the examples, and in Comparative Example 2, the ratio of the amount of oil permeated or adhered by the oil to the total amount of the final product It is. The results are shown in Table 1.

<Workability of fabric>
○: Soft and easy to handle ×: Hard and hard to handle <Workability of oil application>
○: Easy to spread by application only △: Application and immersion work required <shape of final product>
○: Maintained linear ×: Partial distortion occurs, instability <Flavour and texture as churros>
:: particularly good ○: good △: bad

  The fried confectionery-like food products obtained in the examples all had a shape at the time of molding, and had a good texture having a churros-like glutinous texture and a juicy texture. Moreover, it was excellent in the workability of the dough at the time of manufacture. On the other hand, the confectionery obtained in Comparative Example 1 was a baked confectionery-like and was not a churros-like one. The dough of Comparative Example 2 was firm and poor in workability even before freezing. Moreover, in the comparative example 2, a part of samples are deformed from the shape at the time of shaping | molding by oiling, it has become an thing with an undesirable appearance, and the yield of the fried confectionery which has a desired shape was low.

  According to the method for producing a fried confectionery-like food of the present invention, it is possible to easily produce a fried confectionery-like food also by, for example, a maker that does not have a fryer facility, a food service vendor, and the like.

Claims (6)

Boiling a liquid material containing water and the first fat and oil;
Mixing at least one of cereal flour or starch with said liquid material after boiling and eggs in this order to prepare a dough;
Forming the dough;
Baking the molded dough to obtain a baked confectionery,
And obtaining a confectionery-like food fried by adhering second fats and oils on the surface of the sintered confectionery seen including,
The method for producing a fried confectionery-like food according to claim 1, wherein the second oil is at least one selected from the group consisting of butter, margarine, compound margarine, shortening and lard .   The production method according to claim 1, wherein the fried confectionery-like food is a churros-like food or a french cruller-like food.   The method according to claim 1, wherein the second fat is a normal temperature solid fat.   The manufacturing method as described in any one of Claims 1-3 whose quantity of said 2nd fats and oils in the said fried confectionery food is 3-30 mass% with respect to the said baked confectionery whole quantity. The manufacturing method as described in any one of Claims 1-4 whose compounding quantity of said 1st fats and oils is 8-15 mass% with respect to the said whole dough. The manufacturing method as described in any one of Claims 1-5 which does not include the process to which fats and oils are made to adhere to the surface of the said dough after baking after shape | molding the said dough.