WO2023084688A1

WO2023084688A1 - Fried food production method

Info

Publication number: WO2023084688A1
Application number: PCT/JP2021/041538
Authority: WO
Inventors: かおる海老名; 湧太踏分; 大悟中畑; 衣美徳冨
Original assignee: 株式会社日清製粉ウェルナ; 日清製粉プレミックス株式会社
Priority date: 2021-11-11
Filing date: 2021-11-11
Publication date: 2023-05-19
Also published as: AU2021441276B2; JPWO2023084688A1; AU2021441276A1; CN116568153A

Abstract

A fried food production method according to the present invention comprises a dough preparation step, a dough adhesion step, and a frying step. In the dough preparation step, a dough having viscosity is prepared by adding a liquid to dough ingredients including at least a cereal flour and yeast. In the dough adhesion step, a food ingredient with dough adhered thereto is prepared by wrapping the dough around the surface of a solid food ingredient. In the frying step, the food ingredient with the dough adhered thereto is fried. A fried food production method according to the present invention makes it possible to efficiently produce a fried food which includes a food ingredient and a coating enveloping the food ingredient, wherein the coating has a favorable springy texture.

Description

How to make fried food

The present invention relates to a method for producing fried food containing ingredients and batter that wraps the ingredients.

An example of the fried food is a corn dog. A corn dog is generally obtained by covering a solid ingredient such as sausage on a skewer with a dough containing wheat flour and frying the dough, and the dough is fried to form a coating. Patent Document 1 describes a mix that can improve the volume of a corn dog containing a specific phosphate compound and yeast powder. In the example described in Patent Document 1, the batter dough prepared by mixing the mix and water is placed in a cylindrical container, and the skewered sausages are soaked in the batter dough in the container and then pulled up to obtain the batter dough. The corn dog is produced by attaching the batter dough to the sausage and then frying the sausage.

Another example of the fried food is fried bakery food containing filling, such as curry bread. The fried bakery foods are generally produced by coating a dough with a filling such as flour paste and frying, or by injecting the filling into the dough before or after frying. Patent Document 2 describes a method for relatively easily producing bread containing fillings, which includes a step of wrapping frozen fillings in dough, molding the dough, and subjecting the dough to heat treatment after final proofing.

JP 2012-5349 A JP-A-10-215756

In recent years, consumer tastes have diversified, and there is a tendency to demand innovative foods that are not bound by existing concepts. In particular, there is an increasing demand for a chewy texture, especially in breads and confectionery.

In addition, particularly for fried bakery foods containing fillings, the work of incorporating fillings that have fluidity at normal temperature and pressure (non-solid in the edible state of the food) into the dough is complicated. It is one of the factors of deterioration of the performance, and its improvement is demanded.

An object of the present invention is to provide a method for producing fried food, which can efficiently produce fried food that includes an ingredient and a batter that wraps the ingredient, and that the batter has a chewy and good texture. It is to be.

The present invention is a method for producing a fried food containing an ingredient and a batter for wrapping the ingredient, wherein a viscous dough is prepared by adding a liquid to a dough raw material containing at least flour and yeast. A method for producing a fried food, comprising a preparation step, a dough-applying step of preparing an ingredient with dough by winding the dough around the surface of the solid ingredient, and a step of frying the ingredient with dough. is.

FIG. 1 is a photograph showing the state of implementation of the dough adhering step in one embodiment of the method for producing fried food of the present invention.

Detailed description of the invention

The fried food, which is the object of production of the production method of the present invention, contains ingredients and a batter that wraps the ingredients, and the batter is made by frying dough containing cereal flour.

The ingredients that make up the fried food are not particularly limited on the premise that they are solid (can be solid) in the dough attachment step described later. Solid ingredients (for example, ingredients having fluidity at normal temperature and normal pressure) may be used. In the present invention, one ingredient can be used alone or two or more ingredients can be used in combination.
Among the above-mentioned ingredients, specific examples of ingredients that are edible for fried food or solid at normal temperature and normal pressure include livestock meat such as chicken, pork, beef, sheep, and goat; processed meat products such as sausage, ham, and bacon. seafood such as squid, shrimp and horse mackerel; processed seafood such as minced fish meat; and vegetables.
Among the above-mentioned ingredients, specific examples of ingredients (so-called fillings) that are non-solid at room temperature and normal pressure or in an edible state for fried foods include sauces such as curry sauce and meat sauce; red bean paste, flour paste, jam, chocolate cream, Custard cream is mentioned.
Specific examples of fried foods include corn dogs and fried bakery foods containing fillings. Examples of the latter fried bakery food include curry bread.

The production method of the present invention comprises at least a step of preparing dough (dough preparation step), a step of adhering dough to the surface of ingredients to prepare ingredients with dough (dough adhesion step), and the ingredients with dough and a step of frying (frying step).

In the dough preparation process, a viscous dough is prepared by adding a liquid to the dough raw material. The dough raw material contains at least cereal flour and yeast, and is powder at normal temperature and normal pressure.

In the present invention, "flour" includes flour and starch. The "starch" referred to here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour. In the present invention, the type of cereal flour is not particularly limited, and those that can be used for food production can be used without particular limitation, and one type can be used alone or two or more types can be used in combination.
Examples of grain flour include wheat flour (soft flour, all-purpose flour, semi-strong flour, strong flour, etc.), soybean flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barley flour, and foxtail millet flour.
Starches include, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch (unprocessed starch); , modified starch subjected to one or more processing treatments such as oxidation treatment.
The content of flour in the dough raw material may be appropriately adjusted according to the type of fried food to be produced, etc., and is not particularly limited. It is preferably 70 to 95% by mass, more preferably 80 to 95% by mass, relative to the total mass of the dough raw material.

As the yeast used for the dough raw material, those that can be used for food production can be used without particular limitation, and examples include dry yeast and fresh yeast, and one type alone or two or more types in combination. can be used The yeast powder (component (B)) described in Patent Document 1 can also be used as the yeast used for the dough material.
The content of yeast in the dough raw material may be appropriately adjusted according to the type of fried food to be produced, etc., and is not particularly limited. It is preferably 0.5 to 8 parts by mass, more preferably 1 to 4 parts by mass in terms of fresh yeast, based on 100 parts by mass of cereal flour contained in the raw material. Here, the "content in terms of fresh yeast" means the content of yeast in the dough material, assuming that the yeast is fresh yeast, and if the yeast in the dough material is fresh yeast , The content in terms of fresh yeast is the content of the fresh yeast as it is, and if the yeast in the dough material is dry yeast, the content in terms of fresh yeast divided by 3 is the dry yeast content. be. This is intended to exclude the moisture contained in the fresh yeast, considering the moisture content of the fresh yeast (approximately 70% by mass).

The dough raw material may contain ingredients other than the above-mentioned cereal flour and yeast. Other ingredients include, for example, sugar, glucose, oligosaccharide, maltose, trehalose, fructose saccharides; animal fats and oils, vegetable fats and oils; salt, powdered soy sauce, fermented products such as fruit-derived fermented products, powdered miso , amino acids and other seasonings; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, sodium stearoyl lactylate, calcium stearoyl lactylate; Protein materials such as whole eggs, egg whites, egg yolks (egg proteins), skimmed milk powder, whey proteins (milk proteins), soybean proteins, gelatin; Flavoring agents, enzymes, pigments, baking powders and other leavening agents can be mentioned, and one of these can be used alone or two or more of them can be used in an appropriate amount.

Examples of the liquid added to the dough raw material in the dough preparation step include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk and the like. Such a liquid can be appropriately selected according to the type of fried food to be produced.
The amount of liquid added to the dough raw material in the dough preparation step is basically not particularly limited, and may be appropriately adjusted according to the type of fried food to be produced. It is preferable to adjust so that the "wrapping of the dough onto" can be reliably performed, in other words, the prepared dough has a viscosity that allows it to be wrapped around such ingredients. This point will be explained later.

A method for preparing the dough in the dough preparing step is not particularly limited. Typically, the dough is prepared by adding a liquid to the dough ingredients to obtain a mixture and stirring (mixing) the mixture with a mixer.
If necessary, the dough prepared in the dough preparation step may be fermented (primary fermentation) by allowing it to stand in an environment with a predetermined atmospheric temperature and humidity for a predetermined time before the dough adhesion step.

In the dough-applying step, ingredients with dough are prepared by adhering the dough to the surface of the ingredients. . That is, the manufacturing method of the present invention is characterized in that, in the dough-applying step, the ingredients with dough are prepared by wrapping the dough around the surface of the solid ingredients.

FIG. 1 shows a photograph of the process of applying the dough in one embodiment of the manufacturing method of the present invention, more specifically, the process of wrapping the dough around the ingredients. there is In the operation shown in FIG. 1, the object to which the dough is wrapped is a skewered ingredient (for example, skewered sausage) in which a non-food skewer is stuck in a food ingredient. In the operation shown in FIG. 1, the rod-shaped skewering ingredient is brought into contact with sticky dough contained in a shallow-bottomed container such as a vat, and the skewering ingredient is rotated so that the surface of the skewering ingredient is exposed. At this time, the portion of the skewer that constitutes the skewered ingredient is gripped with fingers, and the skewer is rotated about its axial direction. In addition, when the object of wrapping the dough is not a skewered ingredient but an ingredient consisting only of food (for example, a frozen filling), the ingredient is gripped with a gripping tool such as fingers or tongs, and the material shown in FIG. The ingredients may be rotated on the dough as shown.
Thus, in the dough attaching step, by rotating the ingredients in a state in which the ingredients are in contact with the sticky dough, the dough can be wrapped around the surface of the ingredients. It is possible to attach the dough to the ingredients without touching the dough with fingers.

In addition, in the present invention, the method of wrapping the dough around the surface of the ingredients is not limited to the method shown in Fig. 1, and any appropriate method can be adopted without departing from the gist of the present invention. For example, while the ingredients are in contact with the sticky dough, the ingredients may be moved without being rotated. In addition, in the present invention, the shape of the material for wrapping the dough is not limited to the rod shape shown in FIG. 1, and any shape can be selected.

For example, in the manufacturing process of a fried bakery food containing fillings (ingredients), which is a kind of fried food, as an operation to include a fluid non-solid filling in the dough, a hollow part is Alternatively, a method of providing a portion to be filled such as an incision and filling the portion with filling using a filling tool such as a syringe, or a method of wrapping the filling with dough is often adopted. However, such a conventional stuffing operation is relatively complicated, and is one of the factors that reduce the productivity of fried foods. On the other hand, in the manufacturing method of the present invention, as shown in FIG. is adopted, it is possible to efficiently produce fried foods in a relatively short time compared to conventional production methods including ingredients inclusion work. In addition, in order to allow such dough to be wrapped, the dough needs to have a moderate adhesiveness. Also has a favorable effect, and in particular, the texture of the batter of the fried food can be a good texture with a chewy texture. Therefore, according to the production method of the present invention, it is possible to efficiently produce a fried food having a chewy coating and a good texture.

In order to wrap the dough around the ingredients in the dough adhering step, it is important that the dough to be wrapped around the surface of the ingredients has an appropriate viscosity. It is affected not a little by the amount of liquid added to the raw material.
From the viewpoint of imparting an appropriate viscosity to the dough to ensure that the dough is wrapped around the ingredients and ensuring that the fried food has a chewy texture, the amount of the liquid added. is preferably more than 80 parts by mass and 150 parts by mass or less, more preferably 90 parts by mass or more and 100 parts by mass or less with respect to 100 parts by mass of cereal flour in the dough raw material. When calculating the amount of the liquid to be added, the moisture content of the whole egg used as the liquid is 76% by mass, and the moisture content of the milk used as the liquid is 88% by mass.

From the viewpoint of ensuring that the dough is wrapped around the ingredients in the dough adhesion step and reliably imparting a crisp texture to the fried food, the dough (more specifically, the ingredients The fabric immediately before winding on) has a dynamic viscoelasticity measured under the conditions of a product temperature of 25 ° C. and a frequency of 1 Hz. is 17.0 or more and 26.5 or less, more preferably 17.5 or more and 25.0 or less.
The mechanical loss tangent (tan δ) can be an index showing the viscoelasticity of the fabric, and is defined as the ratio of the storage elastic modulus (G′) and the loss elastic modulus (G″), and is expressed as “G″/G '=tan δ'. The dynamic viscoelasticity of fabric is measured by the following method.
The strain rate can be adjusted by appropriately adjusting the composition of the dough raw material, the amount of liquid added to the dough raw material, and the like. By adjusting the amount of the liquid added to the dough raw material in the dough preparation step to the preferred range, the strain rate can be within the preferred range.

<Method for measuring dynamic viscoelasticity>
Using a dynamic viscoelasticity measurement/analysis device MC302 (Anton Paar Japan Co., Ltd.), the dynamic viscoelasticity of the sample (fabric), specifically, the storage elastic modulus (G'), the loss elastic modulus (G" ) and the mechanical loss tangent (tan δ) are measured respectively.
First, the constant strain to be set is determined by the following strain dependence test at a constant frequency, and then the frequency dependence test (0.00628 to 25.12 rad/s) is performed using the determined constant strain. and read the dynamic viscoelasticity at a frequency of 6.28 rad/s. In the dynamic viscoelasticity measurement/analysis device, the sample was placed on a lower disc (φ57 mm) controlled at 25°C, and an upper plate (φ25 mm) was placed thereon so that the gap between the lower disc and the lower disc was 1 mm. The sample is sandwiched between both disks, G' and G'' are measured under a constant frequency (6.28 rad/s) condition, and tan δ (=G''/G') is calculated.
・Sample temperature during measurement: 25°C
・ Strain dependence test: strain range 0.1 to 1000%, frequency 6.28 rad / s (1 Hz)
・Frequency dependence test: constant strain equivalent to 80% of the limit strain, frequency range 0.00628 to 25.12 rad/s

In order to wrap the dough around the ingredients in the dough-applying step, the ingredients need to be solid. The dough attachment step is typically performed in an environment of normal temperature and normal pressure (e.g., ambient temperature of 25 ° C., 1 atm), which is a normal environment where fried food is eaten. When the ingredients are solid at normal temperature and normal pressure, such as sausage (that is, when the ingredients are solid in an edible state), the solid ingredients can be directly wrapped with the dough. However, if it is non-solid (has fluidity) at normal temperature and pressure, the non-solid material cannot be used as it is for wrapping the dough. Further, for example, even an ingredient that is solid at room temperature and normal pressure may not be strong enough to be used as a target (core material) to be wrapped with the dough in the dough adhering step, and may be difficult to wind. Cheese is an example of such an ingredient that is solid at normal temperature and normal pressure but is difficult to use as a core material (hereinafter also referred to as a "special solid ingredient"). There are various types of cheese, and they are typically solid at normal temperature and normal pressure, but some cheeses can be the above-mentioned special solid ingredients.
The above-mentioned non-solid ingredients and special solid ingredients at normal temperature and pressure are refrigerated or frozen (hereinafter collectively referred to as "cooling treatment"), so that the dough is wrapped in the dough adhesion step. It can be a core material having physical properties that allow That is, in the dough-applying step, a non-solid ingredient at normal temperature and normal pressure or a cooled ingredient obtained by freezing a special solid ingredient can be used as an object to be wrapped with the dough.

Examples of ingredients that can be used as the cooling ingredients (preferably cooling treatment before use as core ingredients) include sauces, cheese, and red bean paste. That is, the cooling ingredient may be a cooling-treated ingredient containing one or more selected from sauces, cheese and red bean paste.
The cooling temperature (material temperature of ingredients) for ingredients such as sauces, cheese, and red bean paste for obtaining the cooling ingredients is not particularly limited, but is typically preferably 10 ° C. or less, more preferably 2 °C or less. Although the lower limit of the cooling temperature is not particularly limited, it is preferably -40°C or higher, more preferably -20°C or higher, considering the general cooling capacity of a cooling device such as a freezer.

In the frying step, the ingredients with dough (solid ingredients with dough adhered to the surface) obtained in the dough adhering step are fried in oil. Thereby, the desired fried food is produced.
In the frying step, the oil temperature for frying the ingredients with dough may be appropriately set according to the type of fried food to be produced, and is not particularly limited. Said oil temperature is typically preferably 150-200°C, more preferably 170-190°C.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 8, Comparative Examples 1 to 4]
In a commercially available mixer, the dough raw materials and liquids shown in Table 1 or Table 2 below were added in the amounts shown in the same table, and after 2 minutes at low speed and 1 minute at medium and high speed, the dough was prepared (dough preparation process). Wheat flour (strong flour, manufactured by Nisshin Flour Milling Co., Ltd., trade name “Camellia”) was used as the grain flour. Water was used as the liquid to be added to the dough ingredients. The prepared dough was allowed to stand in an environment with an ambient temperature of 27° C. and a relative humidity of 85% for 1 hour to ferment to obtain a viscous fermented dough (dough fermentation step). An ingredient with a dough was prepared by adhering the fermented dough to the entire surface of a separately prepared ingredient (dough adhesion step). Then, the ingredients with dough were immersed in oil at an oil temperature of 180° C. for 4 minutes to produce a fried food containing the ingredients and a coating for wrapping the ingredients (drying step).
In the dough application step, the method of applying the dough was changed depending on the state of the ingredients immediately before the dough was applied. That is, when the state of such ingredients is solid and can be used as a core material for wrapping the dough, the state of the ingredients is non-solid, and the dough is wrapped as it is by "wrapping" When it was difficult to use it as a core material, the dough was adhered to the surface of the ingredient by "scooping". In some embodiments, the ingredients that are non-solid at normal temperature and normal pressure (non-solid in the edible state of the ingredients) or the special solid ingredients are cooled (specifically frozen) and used as cooling ingredients. The dough was adhered to the surface of the cooling ingredient by "wrapping" from.
The "wrapping" is performed by rotating the ingredients (including cooling ingredients; the same shall apply hereinafter unless otherwise specified) in contact with the dough, thereby winding the dough on the surface of the ingredients. It is a method, and was carried out by the work shown in FIG. 1 or work according to this.
In the above-mentioned "scooping", a non-solid ingredient that is fluid at normal temperature and pressure is placed on the dough, and a tool such as a spoon is used to cover the surface of the ingredient with the dough (with the tool It is a method of adhering the dough to the surface of the ingredient by scooping the dough.
The strain rate when the value of the mechanical loss tangent (tan δ) of the fabric just before the fabric attachment step was 1 was measured by the above method. The measurement results are shown in Tables 1 and 2 below.

〔Evaluation test〕
The fried foods produced in Examples and Comparative Examples were cooled immediately after production, and then evaluated for texture according to the following evaluation criteria. In addition, the production workability of the fried foods was evaluated according to the following evaluation criteria. The evaluation was carried out by 10 expert panelists. Tables 1 and 2 below show the arithmetic mean values of the scores of 10 expert panelists.

<Evaluation Criteria for Workability in Manufacturing>
5 points: In the step of preparing ingredients with dough by adhering dough to the entire surface of ingredients, two or more ingredients with dough can be prepared in 1 minute, which is extremely good.
4 points: In the above process, one or more dough-covered ingredients can be prepared in 1 minute, which is good.
3 points: In the above process, one ingredient with dough can be prepared in 2 minutes, which is somewhat good.
2 points: In the above process, the dough could only be adhered to a part of the surface of the ingredient, so the ingredients with dough could not be prepared, and were unsatisfactory.
1 point: Extremely unsatisfactory as the dough could not be adhered to the surface of the ingredients in the above process.
<Evaluation criteria for texture>
5 points: The clothes are very sticky and extremely good.
4 points: The clothes are moist and good.
3 points: The clothes are somewhat sticky and somewhat good.
2 points: The batter was slightly hard, or the batter had a slightly high oil absorption, and the batter had a slightly soggy texture.
1 point: The batter was hard or had a large amount of oil absorption, so that the batter had a sticky texture and was extremely poor in texture.

As shown in Tables 1 and 2, in each example, the dough was attached to the ingredients by "winding" in which the sticky dough was wrapped around the surface of the solid ingredients. Compared to the comparative example in which the dough was adhered, the fried food was excellent in workability and texture during production.

According to the method for producing fried food of the present invention, it is possible to efficiently produce fried food that includes ingredients and a coating that wraps the ingredients, and that the coating has a chewy and good texture.

Claims

A method for producing a fried food containing an ingredient and a batter wrapping the ingredient,
A dough preparation step of adding a liquid to a dough raw material containing at least flour and yeast to prepare a viscous dough;
A dough attaching step of winding the dough around the surface of the solid ingredient to prepare an ingredient with dough;
A method for producing a fried food, comprising a step of frying the ingredients with dough.
The method for producing fried food according to claim 1, wherein the amount of the liquid added in the dough preparation step is more than 80 parts by mass and not more than 150 parts by mass with respect to 100 parts by mass of the flour.
The fabric has a strain rate of 17.0 or more and 26.5 or less when the value of the mechanical loss tangent is 1 in dynamic viscoelasticity measured under conditions of a product temperature of 25 ° C. and a frequency of 1 Hz. Item 3. A method for producing the fried food according to Item 1 or 2.
4. The method according to any one of claims 1 to 3, wherein in the dough applying step, the dough is wrapped around the surface of the ingredients by rotating the ingredients while the ingredients are in contact with the dough. fried food manufacturing method.
The method for producing the fried food according to any one of claims 1 to 4, wherein in the dough-applying step, a cooled ingredient obtained by refrigerating or freezing the ingredient is used as the object to which the dough is wrapped.
The method for producing fried food according to claim 5, wherein the cooling ingredients are refrigerated or frozen ingredients containing one or more selected from sauces, cheese and red bean paste.
The ingredient is a skewered ingredient in which a non-food skewer is stuck in a food ingredient,
The method for producing a fried food according to any one of claims 1 to 6, wherein in the dough attaching step, the skewered ingredients are used as objects to be wrapped with the dough.
A fried food produced by the production method according to any one of claims 1 to 7.