JPH0372249B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to an improved hot dog food for deep-frying. Generally, hot dogs sold on the market include sausages, vegetables, etc. sandwiched between long thin breads and eaten warm, but the hot dog for deep-frying referred to in the present invention is also called American dog. The main ingredients are flour, sugar, and a leavening agent, and other ingredients are added as needed, and water is added and kneaded to prepare the dough.The dough is then used to make skewered sausages, cheese, or other ingredients. It is eaten by attaching it to food to a thickness of about 3 to 5 mm and then frying it in oil, and is enjoyed as a snack food different from breads and cakes. The key to enjoying this type of fried tofu while it is still hot is to enjoy it while it is still warm, so it was traditionally sold in small quantities at night stalls at festivals and other small shops on beaches. Ta. However, as the consumption of fried hot dogs has increased in recent years, they have been mass-produced on a factory scale and sold in the form of frozen products in supermarkets and grocery stores. Moreover, very recently, devices for attaching dough to skewered sausages and the like (hereinafter simply referred to as buttering) and buttering robots that automatically fry tofu have appeared, and mass production has become possible through automation. However, the conventional dough for deep-fried hot dogs is not suitable for mass production using such automatic machines and has various drawbacks, and there is a strong desire to improve these problems. Incidentally, there are various drawbacks of conventional dough for fried hot dogs, such as during the buttering process, that is, the process of inserting a skewered sausage into the dough and pulling out the sausage from the dough after adhering to the dough. Because of the so-called poor cutting of butter, the appearance of the hot dog after being oiled was undesirable. Such drawbacks are especially true when operating with buttering robots.
This is a more serious drawback. Further examples include the occurrence of so-called sticky substance that remains undercooked at the contact area between the sausage and the batter, poor adhesion (adhesion between the sausage and the batter), and the sticking of the batter in the product after oiling. Disadvantages have been pointed out, such as poor quality, poor texture of the batter (sticky and sticky texture), and hardening of the skin when re-oiled after frozen distribution. The inventor of the present invention has repeatedly conducted various studies to eliminate such drawbacks, and has found that extremely excellent effects can be obtained by adding and blending at least one compound selected from monoglycerides and their derivatives as a dough component. Heading, the invention was completed. That is, the present invention is a hot dogmicus for deep-frying, which contains at least one compound (hereinafter simply referred to as a modifier) selected from monoglycerides and derivatives thereof. There are various types of monoglycerides used in the present invention depending on their constituent fatty acids, and examples include fatty acids such as stearic acid, oleic acid, palmitic acid, linoleic acid, and lauric acid, among which stearic acid A monoglyceride whose constituent fatty acid is an acid, oleic acid, or a mixture thereof is suitable. Furthermore, there are various types of monoglyceride derivatives, such as diacetyl tartrate monoglyceride, acetic acid monoglyceride, succinic acid monoglyceride, tartrate monoglyceride, lactic acid monoglyceride, malic acid monoglyceride, among others, diacetyl tartrate monoglyceride, acetic acid monoglyceride, Succinic monoglyceride is preferred. It is essential that the improving agents used in the present invention be added and blended individually or in combination as appropriate. The amount of the improver used in the present invention to be added is 1 to 5% by weight, preferably 2 to 4% by weight, based on the flour that is the base material of the mix component, to give good results. If the amount added is less than 1% by weight, no improvement effect on undercookedness, advisability, sudachi, texture, skin, butter breakage, etc. will be obtained, and if it exceeds 5% by weight, the batter will become brittle and the product will break easily. . Incidentally, although various studies have been conducted regarding additives other than the improving materials used in the present invention, in the case of lecithin, propylene glycol fatty acid ester, and sorbitan fatty acid ester, various improvement effects aimed at by the present invention cannot be obtained. In addition, in the case of sucrose fatty acid ester, although some favorable effects were observed, sufficient improvement effects could not yet be obtained. In the present invention, the dough mix ingredients other than the improver include the above-mentioned base flours, sugars, vegetable proteins, leavening agents, salt, powdered milk, seasonings, natural gum, etc., which are commonly used as hot dough mixes for deep-frying. Those that can be used are selected and used as appropriate. The flour used in the present invention is mainly soft wheat flour, but starch, rice flour, corn flour, etc. can be added as appropriate. Examples of sugars include sugar, glucose, and maltose, and it is preferable to use them in an amount of 10 to 20% by weight based on the flour. Examples of vegetable proteins include soybean flour, soybean protein, gluten powder, etc., and these are preferably used in an amount of 1 to 10% by weight based on the flour in order to increase volume and adjust oil absorption. Further, the amount of the expanding agent added is preferably about 1 to 3% by weight based on the flour. Accordingly, the present invention is a hot dog mix for deep-fried tofu consisting of the above-mentioned ingredients including monoglycerides, etc., in which 70 to 90 parts by weight of water is added to 100 parts by weight of the mix.
By adding parts by weight and kneading with a mixer, hot dog dough for deep-frying can be obtained. A skewered food such as a skewered sausage is inserted into the resulting dough, and when pulled out from the dough, 3 pieces of dough are added to the skewered food.
The film becomes attached to a thickness of about 5 mm. The butter cuts well at this time, and the tips of the buttered skewered foods have a rounded shape and are good. Next, the buttered skewered food is immediately immersed in deep-frying oil at 170 to 180° C. and fried for 3 to 4 minutes to obtain fried hot dogs. This deep-fried hot dogfish has no overcooked parts, so there is no sticky substance, and the adhesion and shape are good. It is. Moreover, according to the present invention, even when re-oiled after frozen storage, the skin is soft and the quality and texture are extremely excellent. The present invention will be further explained below with reference to Examples. Examples 1 to 5 Weak wheat flour 80 parts by weight Cornstarch 10 Corn flour 10 Sugar 15 Glucose 3 Soybean flour 2 Expanding agent 1.8 Skimmed milk powder 1.0 Salt 1.5 Improver As shown in Table 1, the above ingredients were mixed uniformly, Obtained hot dogfish for deep-frying. Comparative Examples 1 to 5 Hot dogfish for deep-frying were obtained in the same manner as in the example except that the additives listed in Table 1 were used in place of the improving agent in the composition of the example. Test example: Hot dog thrush in each example and comparative example.
Add 70 parts by weight of water to 100 parts by weight and mix at low speed with a mixer.
The mixture was kneaded for 30 seconds and at medium speed for 60 seconds to obtain a hot dog dough. Insert the skewered sausage that has been skewered in advance into the dough and butter it.175
A hot dog was obtained by oiling for 4 minutes in an oil bath at ℃. In addition, several hot dogs obtained in the above manner were frozen, stored in a freezer at -18°C to -20°C for one week, thawed, reoiled in a 175°C oil bath for 3 minutes, and heated to 300°C. Obtained. Table 2 shows the results of evaluating the butter cut of each hot dog dough obtained above, as well as the presence or absence of sticky substance, adhesion, consistency of the batter, texture of the batter, external shape, and hardness of the skin of each hot dog. It was hot on the street.

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Claims (1)

[Claims] 1. A hot dogfish for deep-frying, which contains at least one compound selected from monglyceride and derivatives thereof.