JPS6049738A - Hotdog mix for frying - 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 relates to an improved deep-fried hot dog mix.

In general, hot dogs sold commercially include sausages and vegetables sandwiched between long thin breads and eaten warm, but the fried hot dogs referred to in Inventor are also known as American dogs. The main ingredients are flour, sugar, and leavening agent, and if necessary,
After preparing the dough by adding other ingredients, adding water and kneading, the dough is attached to a skewered sausage, cheese or other food to a thickness of about 3 to 5 mm, and then fried in oil. It means something to eat, and is enjoyed as a snack food, different from breads and cakes.

The key to enjoying these fried tofu hot dogs while still hot is to enjoy them while they are hot after being fried, so they were generally sold in small quantities at night stalls at festivals and other small stores at beaches. Rarely.

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 supermarkets and grocery stores in the form of frozen products.

Moreover, very recently, the puttering 4-bond system that automatically attaches the dough to skewered sausages, etc. (hereinafter simply referred to as buttering) and frying has appeared, and mass production has become possible through automation. became.

However, the conventional dough for deep-fried honto tongs has various drawbacks that are not suitable for mass production using such automatic machines, and there is a strong desire to improve these problems.

Incidentally, there are various drawbacks of conventional dough for deep-fried honto tongs, such as during the buttering process, that is, the process of inserting a skewered sausage into the dough and pulling the sausage out of the dough after adhering to the dough. Because of the difficulty in cutting the so-called butter, the hot dog had the disadvantage of having a poor appearance after soaking in the oil. Such shortcomings are especially true when operating with four bonds when puttering.
This is a more serious problem. Further examples include the occurrence of so-called goo-like slime that remains undercooked at the contact area between the sausage and the batter, poor adhesion (adhesion between the sausage and the batter), and the appearance of sticky substances in the product after the oil epidemic. Disadvantages have been pointed out such as poor adhesion, poor texture of the batter (sticky and sticky texture), and hard skin when re-oiled after frozen distribution.

The inventors of the present invention have conducted various studies to overcome these drawbacks, and discovered that extremely excellent effects can be obtained by adding at least one compound selected from monoglycerides and their derivatives as dough ingredients. Heading, the invention was completed.

That is, the present invention is a hot dong minx for deep-frying that contains at least one compound (hereinafter simply referred to as improving agent) selected from monoglycerides and derivatives thereof.

There are various types of monoglycerides used in the invention, depending on the type of their constituent fatty acids. Monoglycerides whose constituent fatty acids are stearic acid, oleic acid, or a mixture thereof are preferred.

There are six types of monoglyceride derivatives, including 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 acid monoglyceride is preferred.

It is essential that the improving agents used in the invention are added and blended individually or in combination as appropriate.

The amount of the improver used in the present invention is 1 to 5% by weight, preferably 2 to 4% by weight, based on the flour that is the base material of the minx component.
Using weight gives good results. Addition amount is 1% by weight
If it is less than that, it will be undercooked, adhesion, sudashi, texture, skin,
No improvement effect on butter cutting etc. can be obtained, and if the weight exceeds 5 -, the batter becomes brittle and the product tends to break.

Incidentally, although we have investigated various additives other than the improver used in the invention, in the case of lecithin, propylene glycol fatty acid ester, and sorbitan fatty acid ester, the various improvement effects aimed at in the invention cannot be obtained. In addition, in the case of sucrose fatty acid ester, although a favorable effect on percentage was observed, a sufficient improvement effect could not yet be obtained.

Dough minx ingredients other than the improver in the present invention include the above-mentioned base flours, sugars, vegetable proteins, leavening agents, salt, powdered milk, seasonings, natural gum, etc., which are generally used as hot dog ingredients for deep-frying. Those used are appropriately selected and used.

The flour used in the present invention is mainly thin-blade 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. Plant proteins include soybean flour, soybean protein,
Examples include gluten powder, which is 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 weight percent based on the flour.

Therefore, the invention is a hot dong minx for deep-fried tofu consisting of the above-mentioned ingredients including monoglycerides, etc., and by adding 70 to 90 parts by weight of water to 100 parts by weight of the mix and kneading with a mixer, deep-fried tofu can be made. You can get real tong dough for use. When a skewered food such as a skewered sausage is inserted into the obtained dough and the dough is pulled out, the dough is attached to the skewered food to a thickness of about 3 to 5 mm. The butter cuts well at this time, and the tips of the buttered skewered foods have a rounded shape and are good. Then, the buttered skewered food is immediately heated to 170~
Dip in 180°C frying oil and boil for 3 to 4 minutes to obtain fried tofu hot dogs. These deep-fried tofu tongs have no undercooked parts, so there is no sticky substance, and the adhesion and shape are good, and the texture of the batter is good, and the texture of the batter is short (crispy and melts in the mouth). ). Moreover, according to the invention, even when re-oiled after frozen storage, the epidermis remains soft and the quality is extremely high.
A product with excellent texture can be obtained.

The present invention will be further explained below with reference to Examples.

Examples 1 to 5 Thin-blade wheat flour 80 parts by weight Cornstarch 10 Corn flour 10 Sugar 15 Glucose 3 Soybean flour 2 Expansion agent 1.8 Skimmed milk powder 1.0 Salt 1.5 Improver Materials with or above the standard listed in Table-1 Mix them evenly to obtain real dongu minx for deep-frying.

Comparative Examples 1 to 5 Hontodong Minx for deep-frying was 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.

100 hot dog mixes for each of the test examples and comparative examples
70 parts by weight of water was added to the parts by weight, and kneaded at low speed for 30 seconds and medium speed for 60 seconds at 2 mixer to obtain hot dog dough. A skewered sausage that had been skewered in advance was inserted into the dough, buttered, and then heated in an oil bath at 175° C. for 4 minutes to obtain true tongs.

In addition, several Honto tongs obtained as described above were frozen and stored in a freezer at -18°C to -20°C for one week, thawed, and re-extracted for 3 minutes in an oil bath at 175°C. Got a hot dog.

The results of evaluating the butter cut of the dough for customer hot dogs obtained above, 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 are shown in Table- It happened on the second pass.

Below margin

Claims (1)

[Claims] A hot dog mix for deep-frying, comprising at least one compound selected from monoglycerides and derivatives thereof.