JPS6029455B2 - Food oil confectionery dough material - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the main material of oil confectionery dough, and aims to industrially advantageously obtain oil confectionery with excellent quality and characteristics during manufacturing operations.

In this invention, oil confectionery refers to karinto, donuts, fried rice cakes, fried beans, fried potatoes, and other similar foods.

The dough for Aburanako is a homogeneous dough made from wheat flour, rice flour, starch, and other ingredients, as well as water.The characteristics it should have are: ■ Good extensibility; ■ It can be used without using wheat flour. It depends on the quality of what can be done, 1) that the oil rapeseed obtained from this is well-swelled, and 2) that it has a good texture.

Fabrics that are comprehensively superior in these respects can be said to be superior. The invention satisfies these differences in characteristics.

This invention will be explained below. The main ingredients used to make the dough are wheat flour, starch, rice flour, and other ingredients, which are the same as conventional ingredients. Next, xanthan gum, a polysaccharide sticky substance produced by Xanthomonas bacteria, or its powder is employed.

The amount used may be about 2% (by weight, the same hereinafter) or less of the total amount of the main material of the fabric. Within this range, particularly amounts of 1.5 to 0.05% are useful in many cases. Of course, this quantity of about 2% or less has no primary meaning because it depends on the type and properties of the main material and other factors. Also, add xanthan gum,
Also, use gums from specific pond species.

Specific pond species gums include locust bean gum, guar gum, tara gum, karaya gum and red algae extract (
(agar, carrageenan, huacelelan, etc.). These can be used singly or in combination of two or more. The amount of other types of gum used is compared to xanthan gum.
less than half the amount. Of course, this quantity of less than half depends on the type and properties of the main material and other factors, so it may not have any primary meaning. In order to produce the oil confectionery dough material which is the object of the present invention, xanthan gum and the above-mentioned specific other gum substances may be added in predetermined amounts to the dough base and the system homogenized according to a conventional method.

The obtained product is the object of this invention. This invention is
It satisfies all of the requirements that this type of oil confectionery dough should have as described above.

Next, we will prove this to be true through experiments. [Experimental Example] Effect Table ■ Experimental Conditions Mixture Strength Flour 90 parts (weight, same below) 4. Wheat flour starch 10 parts White sugar
50 side Sodium bicarbonate 15 parts Ammonium hydrogen carbonate 25 parts Warm water 60 side Glue Add the following procedure to the mixer, mix at medium speed for 5 minutes, and let rest for about 2 hours.

Stretch it evenly to the thickness of 5 skins and cut it into 60 ribs x 5 willow pieces.

The product is immersed in tin oil at 180°C for about IQ minutes.

■ Evaluation method Fabric extensibility: A score of 10 indicates moderate elongation and good, and as the score decreases, the extensibility decreases, indicating that the fabric is likely to tear.

Mechanical resistance of the fabric: A score of 10 indicates no adhesion to the loom during cutting, and as the score decreases, the adhesion becomes worse.

Texture when eating fried products: A score of 10 indicates the crispiest, and as the score decreases, the texture feels more like a dumpling-like paste.

Embodiments of this invention will be illustrated below.

Example 1 Strong flour 100 foundations, Kamishiranu 30 anchors, yeast 1 anchors,
1 part yeast food, 15 parts ammonium bicarbonate, 60 parts water, 3.5 parts xanthan gum, and 3 parts guar gum.
5 parts were mixed using a mixer to obtain a homogeneous dough.

Let this be soaked in acid for about 1 hour, then spread it evenly to a thickness of 5 pieces, and
It was cut into a size of 0 willow x 5 willow. The product was immersed in 180 pm Yang oil for about 10 minutes.

The obtained Karinto dough had good extensibility and good mechanical resistance and did not stick when cut.

The texture of the fried product was crispy and melt-in-your-mouth.
However, fabrics made under the same conditions without the addition of xanthan gum and guar gum had poor extensibility and good mechanical resistance.

The texture of the fried product was not crispy and had a pasty texture. Example 2 10 parts soft flour, 45 parts sugar, 8 parts butter, 0.5 parts salt
part, egg 2.0 parts, skim milk powder 4 parts, xanthan gum 0.3 parts
5 parts of Karaya gum, 0.35 parts of Karaya gum, and 4 parts of water were mixed in a mixer and allowed to rest for 20 minutes.

It was stretched, cut out, and fried at 18,000 ℃. The resulting cake donut had better dough extensibility than those without xanthan gum or karaya gum, and did not adhere to the core during cutting.

The texture was soft and melted in the mouth. Cake donuts made under the same conditions without using xanthan gum or karaya gum had severe cracking of the skin and severe blistering, but none of these were observed in the donuts using them.

Example 3 100 parts of rice starch, 3.5 parts of xanthan gum, 1.75 parts of guar gum, 1.75 parts of Karaya gum, and 700 parts of water were mixed in a mixer.

The obtained dough was stretched using a stretching machine and cut out. This is 9000
It was steamed with ~100 qo of steam and dried. The dried mochi was fried at 18,000 to obtain mochi-age. The obtained product was crispy and had good texture, and the dough had good extensibility and could be easily cut out.

Claims (1)

[Claims] 1. A dough material for oil confectionery characterized by adding xanthan gum and one or more of locust bean gum, guar gum, tara gum, karaya gum, and red algae extract to the main ingredient of oil confectionery.