JPH0480663B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing fried bread containing filling material;
More specifically, the present invention relates to a method for producing fried bread containing a filling material that absorbs less oil, does not shrink or wrinkle after frying, and does not lose its shape even when stored. [Prior Art and Problems] Fried bread is produced by deep-frying a kneaded dough whose main ingredients are wheat flour, yeast, and water, or a dough in which a filling material is encapsulated. Conventionally, when producing fried bread, the first problem is oil absorption. That is, if more oil than necessary is absorbed into the product, it is not only economically disadvantageous, but also has an adverse effect on the taste and texture, as well as reducing the shelf life due to rancidity of the oil. Secondly, frying causes the product to shrink, causing dents and wrinkles on the surface. and,
This shrinkage and wrinkles are noticeable when filling materials, especially filling materials with a high moisture content, are packaged, making it impossible to obtain a product with a fluffy appearance and soft texture, and furthermore, when it is stored, It had the disadvantage of losing its shape. In order to reduce this amount of oil absorption, various efforts have been made in the past. For example, a method has been reported in which fermented dough is heated at a temperature of 100 to 180 degrees Celsius for 1 to 5 minutes and then fried. Special Public Service 1976-
No. 26374). However, although this method is somewhat effective in reducing oil absorption, there is little improvement in the shrinkage and wrinkles of the product. [Means for Solving the Problems] Under these circumstances, the present inventor conducted intensive research and found that the dough containing the filling material was preheated and then quickly frozen, and then fried and heated with microwaves. It was discovered that all of the above-mentioned drawbacks could be solved by performing thawing and cooking at the same time, and the present invention was completed. Therefore, in the present invention, the usual formulation is 50 to 90% when the filling material is encapsulated in the bread dough made by the manufacturing method and the usual heat treatment time is 100%.
A method for producing fried bread containing a filling material, which comprises preheating the bread for a time corresponding to This is what we provide. In the present invention, bread dough can be prepared by conventional mixing and manufacturing methods. The dough is then filled with a filling material in a conventional manner. Although any filling material may be used, the effect of the present invention is particularly remarkable when the filling material has a high moisture content, such as curry, cream, and bean paste. The dough containing the filling material is then preheated, but the heat treatment involves roasting the dough,
The heating process is carried out for a time corresponding to 50 to 90% of the normal heat treatment time for making products by deep-frying or the like. If the amount is less than this, wrinkles will appear on the surface of the product and raw spots will appear in the center, and if it exceeds this amount, the product will have a deep fried color, lose its luster, and have a thick skin and a heavy texture, which is undesirable.
This preheating treatment is performed by roasting in an oven or the like, deep-frying, or a combination of deep-frying and microwave heating, but roasting in an oven or the like is particularly preferred. The heating temperature is generally 130 to 180℃, and the heating time is 1
~12 minutes is preferred. Next, the preheated filling material packaging dough is quickly frozen. Freezing is preferably carried out at -20 to -70°C for 30 to 60 minutes using a known quick freezer, and the dough is completely frozen in this way. Frozen bread is stored in a factory or home freezer. This freezing must be rapid freezing; slow freezing will not achieve the object of the present invention. The frozen bread is removed from the freezer as needed and fried in oil while being heated in the microwave. The microwave at this time has an output of 500 to 1500W,
The temperature of the oil is preferably 160 to 190°C, and the frying time is usually preferably 2 to 4 minutes. [Effects of the Invention] According to the method of the present invention as described above, fried bread containing a filling material can be obtained in a short time by simple operations as required, and the fried bread thus obtained has a high oil absorption amount. It has various advantages in that it has a good appearance and texture because it does not cause dents or wrinkles due to shrinkage, and it does not lose its shape even when stored. [Example] Next, an example will be given and explained. Example 1 (Curry bread) Bread dough composition: Strong flour 85% Soft flour 15% 100% Skim milk powder 3% Sugar 5% Toning 6% Whole egg 15% Salt 2% Fresh yeast 4% Water 47% Pepper (strain) Small amount Curry filling: Ground meat (minced beef and pork) 3kg Tomatoes (red and ripe) 10 medium Green peppers 20 Onions (medium) 10 Curry powder 50-70g Butter Approximately 350g Salt Appropriate amount Strain Appropriate amount Spices / Mix Appropriate amount <Spices・Mitsu mix> Coriander 10g Cardamom 10g Chili 10g Cinnamon 5g Grove 5g Cumin seeds 5g Remove the skin and seeds from the tomatoes and chop the pulp, remove the seeds from the peppers and chop them finely, and cut the onion into small pieces. Heat the butter in a large pot and fry the onions and peppers.
Stir-fry the ground meat, add curry powder and stir-fry some more.
Add the tomatoes and once they're cooked, season with salt, pepper, and spices. Once cooled, I used it for the filling. Manufacturing method: Bread dough mixture with the above composition was heated on low speed for 3 minutes, then on medium speed for 8 minutes.
The mixture was kneaded at 27°C for 1.5 minutes at high speed, and fermented for 60 minutes at a temperature of 27°C and humidity of 75%. Divide each piece into 30g, roll into balls, leave for 15 minutes (bench time), wrap each piece with 35g of curry filling, and heat to 40g.
The curry-containing dough was made by fermentation in a baking tray at ℃ and 65% humidity for 30 minutes. Place this in the oven at 150℃ for 8 minutes.
Preheated for minutes (70% of total heat treatment) -20℃
It was quickly frozen for 1 hour. Cook the frozen curry dough in a microwave at 1Kw and oil at a temperature of 180℃ for 2 minutes 40 minutes.
Curry bread was obtained by frying for a second. Even if the obtained curry bread is left at room temperature for a day,
It did not lose its shape, had little oil absorption, and had good appearance and taste. Example 2 (Donut) Bread dough composition: Strong flour 70% Soft flour 30% 100% Sugar 15% Salt 1.5% Toning 12% Whole eggs 15% Milk powder 4% Fresh yeast 4.5% Vanilla 0.3% Water 45% Filling: I used commercially available strained bean paste. Manufacturing method: Red bean paste donuts were manufactured in the same manner as in Example 1 under the following conditions. Mixing 3 minutes on low speed, 7 minutes on medium speed, 1 minute on high speed, 26.5℃ Fermentation Temperature 27℃, humidity 75%, time 60 minutes divided 30g (per piece) Bench time 15 minutes Filling 35g (per piece) Invention fermentation Temperature 40℃, humidity 65%, time 30 minutes preheating Microwave output 1Kw, oil temperature 180℃1
minutes 40 seconds (80% of total heat treatment) Freezing -40℃, storage for 1 hour Cooking and heating at -10℃ for 3 days Microwave output 1Kw, oil temperature 180℃,
2 minutes and 40 seconds The obtained red bean paste donuts did not lose their shape even after being left at room temperature for a day, had little oil absorption, and had good appearance and taste. Example 3 (Piroshki) Bread dough composition: Strong flour 80% Soft flour 20% 100% Skimmed milk powder 3% Sugar 6% Toning 8% Whole eggs 20% Salt 2% Fresh yeast 4% Water 41% Spice mix ^* 0.8% * Spices Cinnamon 20g Aniseed 15g Globe 4g Coriander 7g Ginger 2g Pimento 12g Vanilla 1g Piroshki Filling: Minced meat 3Kg Boiled eggs 30 Dale leaves (parsley substitute) 120g Onion 15-20 Butter about 350g Salt, pepper as needed Spices A small amount of milk Melt the butter in a large pot, fry the chopped onion, add the ground beef and fry it again, add roughly chopped boiled eggs and chopped dale leaves or parsley. Salt, Black Petzpah, and spices to taste were added to adjust the aroma and taste. Production method: Piroshki was produced in the same manner as in Example 1 under the following conditions. Mixing 3 minutes on low speed, 8 minutes on medium speed, 1 minute on high speed, 26.5℃ Fermentation Temperature 27℃, humidity 75%, time divided into 60 minutes 50g (per piece) Bench time 15 minutes Piroshiki filling 35g (per piece) ) Incubation fermentation Temperature 40℃, humidity 65%, time 30 minutes preheating Oil, 180℃, 1 minute 40 seconds (70% of total heating treatment) Freezing -40℃, cooking heating for 1 hour Microwave output 1Kw, oil temperature 180℃,
3 minutes The obtained piroshki did not lose its shape even after being left at room temperature for one day, had little oil absorption, and had good appearance and taste. Example 4 The quality of Inventive Product 1 produced in Example 1, Comparative Product 1 produced by omitting the freezing process in Example 1, and Comparative Product 2 produced by slow freezing were compared. The results are shown in Table 1. The quality evaluation was performed based on the following criteria. <Appearance and volume> 1 The color is too dark or too light, the gloss is very poor, and the volume is very small. 2 The color is a little dark or light, the gloss is poor,
The volume is also somewhat lacking. 3 Regular product 4 Good coloring, good gloss, and good volume. 5 The coloring is very good, the gloss is very good, and the volume is sufficiently large. <Internal phase> 1 It is uneven, has a very poor texture, and is either hard or soft. 2 Slightly uneven, with poor sudashi, hard or soft. 3 Regular product 4 Uniform and soft texture. 5. Uniform, finely textured and very soft. <Texture> 1 Hard, heavy, chewy or chewy,
It's oily. 2 Slightly hard and heavy, slightly sticky or chewy, and slightly oily. 3 Regular product 4 Soft, light, and crispy with no oiliness. 5 Very soft, light, not oily and very crispy. <Changes over time> 1 After a while, wrinkles will appear and a large dent will appear in the center. 2. After about 30 minutes, wrinkles will appear and a large dent will appear in the center. 3 After about an hour, wrinkles appear and a dent appears in the center. 4 Even after one day, there are almost no wrinkles or dents, and there is almost no loss of shape. 5 Even after a day, there are no wrinkles or dents, and there is no loss of shape.

[Table] As is clear from Table 1, the products obtained without the freezing process or by slow freezing are
The quality was poor compared to the product of the present invention. Example 5 Table 2 shows the results obtained by varying the degree of preheating and cooking heating method in Example 1. The quality evaluation was conducted in the same manner as in Example 4.

【table】

Claims (1)

[Claims] 1. Filling material is wrapped in bread dough made using the usual combination and manufacturing method, preheated for a time equivalent to 50 to 90% of the normal heat treatment time, and then quickly frozen. Then, this was done by frying and microwave heating at the same time.
A method for producing fried bread containing a filling material, which is characterized by thawing and cooking.