JPS5851836A - Production of fried food using wheat flour - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides a kneaded dough (hereinafter referred to as "kneaded dough") whose main components are wheat flour, fats and oils, baking powder, and water.
This invention relates to a method for producing fried foods such as fried buns and fried buns, which prevents deformation and peeling of the skin caused by deep-frying by shaping and then frying.

Conventionally, the manufacturing method for fried tofu foods involves heating yeast-fermented dough before frying to reduce oil absorption (
(Refer to Japanese Patent Publication No. 56-26574), which requires heating under specific conditions to temporarily activate enzyme activity and expand the dough volume. Heating was considered unnecessary.

In the process of researching the production of fried foods, the present inventor tried heating a kneaded dough that did not use yeast before frying, and found that it was surprisingly possible to prevent deformation and peeling of the skin.
In particular, we found that there is a remarkable effect when using a so-called extrusion-type molding machine that extrudes the kneaded dough into a cylindrical shape, and when the amount of oil and fat used exceeds 30% by weight based on the flour.
This has led to the completion of the present invention.

That is, in the present invention, after forming a mixed dough mainly composed of wheat flour, baking powder, odor, oil and fat, and water,
This is a method for producing a fried tofu food that consists of heat treatment at a temperature of ~150°C for 2 to 8 minutes and then deep-frying.

Examples of the flour used in the present invention include strong flour, medium flour, soft flour, and mixtures of two or more of these; examples of the oil and fat include puter, margarine, and other animal and vegetable oils; and examples of the baking powder include Slow-acting, intermediate-acting and fast-acting agents, particularly slow-acting or intermediate-acting agents, are preferably used.

The above ingredients should be mixed with 10 to 2000 to 2000 to 2000 of oil and fat to wheat flour.
00% by weight preferably 0-100% by weight, baking powder 0.5-5% by weight preferably 2-3% by weight and water 5% by weight.
It is used in a proportion of ~100% by weight, preferably 10-60% by weight, and if necessary, seasonings and other additives are added to prepare a kneaded dough.

The kneaded dough is molded in a conventional manner using a molding machine, such as a filling machine or a pie molding machine, or by hand. In addition, if necessary, an inner packaging material such as bean paste, ground meat, etc. may be wrapped.

In the heat treatment of the kneaded dough, the preferred heating conditions are 10
It is 3 to 5 minutes at 0 to 120°C. The object of the present invention can be achieved when the heating condition is 80 ° C. for less than 2 minutes, 15
If the temperature exceeds 8 minutes at 0°C, the quality will deteriorate such as excessive browning, which is not preferable. The heating means may be either wet heat or dry heat, but wet heat, particularly steam heat, is preferred.

The subsequent deep-frying treatment is carried out in a conventional manner.

In addition, after heat-treating the kneaded dough and before frying, it may be optionally frozen, subjected to glaze treatment, and further frozen and stored.

If the production method of the present invention is used, the shaped kneaded dough will not lose its shape even if it is fried, and the product will not peel off or lose its shape after being fried. The effects of the present invention are particularly remarkable when an extrusion-type wrapping machine, for example, a Leo/S27 type wrapping machine (manufactured by Leon Co., Ltd.) is used, and when the amount of fat and oil exceeds 60% by weight based on the wheat flour.

Next, the present invention will be explained in further detail by presenting Examples along with Comparative Examples. In the examples, parts are given by weight.

Example 1 100 parts of wheat flour, 50 parts of margarine, 6 parts of glucose, 2 parts of baking powder, 1.5 parts of salt, 1 part of skim milk powder and 45 parts of water were placed in a kneading machine [Model C8-22E, Kanto Migisar ■ product]. The mixture was kneaded for 6 minutes at medium-low speed and then for 3 minutes at high speed. The kneading temperature was 20°C. Bench time 1
After 0 minutes, wrapping machine [Leon 827 model, Leon ■ product]
It was molded using salty minced meat cooked in oil.

Next, the mixture was heated in a steam pot with steam at about 100°C for 3 minutes, and then placed in a freezer and frozen at -40°C for 30 minutes. Immediately after freezing, this product was treated with a glaze solution for about 5 seconds, then stored frozen for 24 hours, and then heated at 185°C for 5 seconds.
Deep fried for ~6 minutes and got a fried pie.

Example 2 100 parts of wheat flour, 60 parts of margarine, 2 parts of glucose, 2 parts of baking powder, 1.5 parts of salt, 1 part of skim milk powder and 60 parts of water were mixed and kneaded for 3 minutes at medium-low speed and 2 minutes at high speed. A kneaded dough was formed in the same manner as in Example 1. Next, after heat treatment at 120° C. for 5 minutes in an open environment, fried 7ξI was obtained in the same manner as in Example 1, except that frozen storage was not performed.

Example 6 100 parts of wheat flour, 100 parts of margarine, 5 parts of glucose,
Same as Example 1 except that 3 parts of baking powder, 2 parts of salt, 1.5 parts of skim milk powder and 10 parts of water were mixed for 3 minutes at medium-low speed 6- and then for 5 minutes at high speed, and no frozen storage was performed. Then I got a fly dubai.

Comparative Example A fried dough was obtained in the same manner as in Example 1, except that the step of heating the formed kneaded dough with steam at about 100° C. for 3 minutes was omitted.

The table below lists the effects of the present invention obtained in Examples 1 to 5 and compares them with comparative examples.

7- 2I7-

Claims (1)

[Claims] /] - Manufacture of a fried tofu food characterized by forming a kneaded dough mainly consisting of wheat flour, fats and oils, baking powder, and water, then heating it at a temperature of 80 to 150°C for 2 to 8 minutes, and then frying it in tofu. Law.