JPH09154474A - Fried bread - Google Patents

Abstract

(57) [Abstract] [PROBLEMS] To provide fried breads having a texture and an appearance different from those of conventional ones and having improved texture and non-volume. SOLUTION: Fried breads are fried with an oil composition containing at least one of sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and succinic acid monoglyceride.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to fried breads fried in oil.

[0002]

2. Description of the Related Art Conventionally, yeast donuts, fried breads, cake donuts, etc. have been reduced in water and expanded in volume in a short time to obtain a light texture, through a frying process.
By changing the raw material species of wheat flour / starch in the dough, changing the composition ratio, and adding an emulsifier to the dough, it is possible to improve the physical properties of starch and gluten in the wheat flour, and improve the texture and storability. Has been done. In addition, methods such as adhering bread crumbs to the surroundings to improve the sharpness have been taken. In addition, attempts have been made to improve the exudation of the oil during storage and the deterioration of the texture by keeping the melting point of the oil, and to retain sakumi (JP-A-4-173053). Especially in the production of donuts that are expanded using oil,
A change in the dough composition and a change in the oil temperature during oil frying have caused changes in the texture, and changes in flavor and aroma due to the origin of the oil. However, it is difficult to obtain a structure in which the oil is not sufficiently drained, the surface layer is not crispy and the surface is insufficiently crispy, and the inner layer has a good swelling and melts well in the mouth.

[0003]

Means for Solving the Problems The present inventor has investigated a method of providing a texture and an appearance different from conventional ones by adding an emulsifier to the dough and frying it without adding the emulsifier to the dough. It was found that the texture and non-volume can be improved by adding a specific emulsifier to the fats and oils, and the present invention has been completed. That is, the present invention is a fried bread which is fried with an oil and fat composition containing at least one of sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and succinic acid monoglyceride.

[0004]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, foods that exert their effects include those containing wheat flour as a main component, and specifically cake donuts, yeast donuts, fried bread, and the like, kneaded with flour and egg protein, and fermented. It is a confectionery that is subjected to a frying process after forming an air chamber in the dough. The effect is to change the structure of the tissue and the specific volume,
To improve the appearance and flavor.

In the present invention, by incorporating at least one of sucrose fatty acid ester, succinic acid monoglyceride and diacetyltartaric acid monoglyceride as an emulsifier into the oil and fat composition, the surface structure and coloring are improved, and the volume upon expansion is increased. It was also found that the texture is lighter than before and the coloring is improved, and in particular, the crispy feeling of the surface layer desired for donuts can be improved, the oiliness is good, and the oil bleeding is small.

[0006] Also, during the frying process, it has been known that the oil foams and the oil runs out even more, but compared to the oil without the addition of an emulsifier, there is less foaming, the oil runs out more, and the amount of oil adhered is smaller. I also found that there are merits.

Further, although the detailed mechanism of the reason is unknown,
Further, it was found that in the frying process, it has the effects of promoting moisture evaporation from the surface of the dough, improving the texture of the surface, improving the crispy feeling, and increasing the specific volume of the entire dough.

The emulsifier used in the present invention is preferably an emulsifier that is soluble in oil and has a high HLB as much as possible. More specifically, the sucrose fatty acid ester is preferably a sucrose fatty acid diester or a sucrose fatty acid triester, and any sucrose fatty acid ester containing these sucrose fatty acid esters can be used. As the fatty acid composition, any of C _{2 to} C ₂₂ fatty acids can be used. If the long-chain saturated fatty acid content is 40% by weight or less and it is composed of unsaturated fatty acids and medium-chain or short-chain fatty acids, the temperature during use will be
At least 80 ° C or higher, and at most 10% by weight
Since it is below, there is no problem of solubility. Further, in order to prevent precipitation and precipitation of the emulsifier component during storage of the oil at room temperature, the unsaturated fatty acid content is preferably 30% by weight or more, more preferably 50% by weight or more. The amount of the sucrose fatty acid ester added to the oil must be 0.05% by weight or more, preferably 0.1% by weight or more, for the total amount of the sucrose fatty acid diester and / or triester to be effective. Further, the amount is preferably 10% by weight or less due to smoking during cooking and generation of off-flavor.

The amount of diacetyl tartaric acid monoglyceride added is preferably 0.05 to 3% by weight. In particular, it is preferable to add 2 to 3% by weight from the viewpoint of improving the coloring, but on the other hand, it is easy to generate an offensive odor during high temperature cooking. Is preferred.

In the case of succinic acid monoglyceride, the unsaturated fatty acid content is preferably 30% by weight or more, more preferably 50% by weight or more, in consideration of the storage stability at room temperature as a fatty acid. In addition, the sourness due to succinic acid may generate smoke or irritating odor during frying, so the acid value is 120 or less, more preferably 80 or less, while in order to exert the effect 40 or more acids Value is preferred. The amount of succinic acid monoglyceride added to oil should be 0.05% by weight or more, preferably 0.1% by weight or more in order to achieve the desired effect, and suppresses smoke generation and off-taste during cooking. Therefore, it is preferably 10% by weight or less.

In order to stably disperse or dissolve these emulsifiers in oil, glycerin fatty acid diester (diglyceride) may be added to the oil. In particular, as the amount of added diglyceride increases, the solubility of the emulsifier also increases,
Although it is easy to stably disperse, the amount required for exerting the effect of the emulsifier also increases, so 5 to 50% by weight, preferably
Good addition is 5 to 20% by weight.

Further, in order to suppress the deterioration of oil, tocopherol (vitamin E), fatty acid derivatives of ascorbic acid (eg palmitic acid ester, stearic acid ester) and natural antioxidant components (tea, rose as a plant extract component) Herbs such as marie, extracts from peach leaves and root nodules) may be added.

The oil may be of vegetable or animal fat origin and may be of any origin. Specifically, rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, palm oil, coconut oil,
Beef tallow and the like. In addition, those obtained by separating these fats and oils, and those whose melting points are adjusted by hydrogenation or transesterification can be used.

[0014]

The present invention will be described below with reference to examples.
The present invention is not limited to these. Further,% and parts in the examples are based on weight. First, a method for preparing an emulsifier will be described. [Preparation of sucrose fatty acid ester] Commercially available sucrose fatty acid ester (trade name: O-170, manufactured by Mitsubishi Kasei Foods Co., Ltd.) was fractionated by a silica gel column using chloroform-methanol as a developing solvent. An emulsifier of composition was obtained.

[0015]

[Table 1]

[Preparation of succinic acid monoglyceride] Glycerin fatty acid ester (trade name: O-95R, Kao Corporation)
1000 g) and 281 g of succinic anhydride (trade name: Ricacid, manufactured by Shin Nippon Rika Co., Ltd.) from 80 ° C to 120 ° C at 10 ° C.
/ Hour with stirring to obtain esterified product, then 150 ℃
Succinic acid monoglyceride c after deodorizing at / 5 mmHg for 4 hours
I got The acid value of the succinic monoglyceride c was 70.

[Preparation of diacetyltartaric acid monoglyceride] Diacetyl tartaric acid monoglyceride (trade name: Sunsoft No641D, manufactured by Taiyo Kagaku Co., Ltd.) was dispersed in 600 ml of hexane at 45 ° C., and then 350 ml of ethanol and 5 ml of water were added. After stirring, the mixture was allowed to stand, the hexane fraction was collected, the solvent was removed, and 14.5 g of diacetyltartaric acid monoglyceride d was obtained. The acid value was 63.

[Preparation of diglyceride] Immobilized lipase (trade name: Lypozyme 3A, Novo Industry AS Co., Ltd.)
Rapeseed fatty acid 860
g and 140 g of glycerin are stirred and reacted at 40 ° C under reduced pressure.
After a lapse of time, filtration, the immobilized enzyme was removed, and the reaction product was subjected to molecular distillation to obtain diglyceride e having the following composition.

[0019]

[Table 2]

Various fried breads were prepared and evaluated using the oil and fat composition containing the emulsifier composition obtained as described above. The evaluation of the texture was performed according to the following criteria. -Evaluation in "feeling of crispness" A: The oil is well drained and very crisp. B: The oil ran out a little and it was quite dry. C: The oil runs out a little, so it doesn't feel very dry. D: The oil runs out poorly and does not dry out. -Evaluation in "crispness" A: Very crisp and light texture. B: A slightly crispy and slightly light texture. C: Slightly crispy texture. D: Not very crispy but slightly heavy texture. Moreover, the volume measurement for the specific volume measurement was performed by SELNAC VM-150 manufactured by Astex Co., Ltd. When a flat surface was not obtained as the bottom surface at the time of measurement, the donut was cut at the center and the measurement was performed in two. Further, the hue and the oil shortage on the surface were evaluated by visual observation.

Examples 1 to 3 and Comparative Example 1 [Cake donut] To 200 g of butter, 150 g of sugar was added,
After kneading, add 300 g of egg and 3 g of vanilla oil, and add flour 1
00g, swelling agent 15g, and milk 150g were added and mixed well. After letting the dough rest in the refrigerator for 20 minutes, the dough was stretched to a thickness of 4 mm with a roll, and then a dough having a diameter of 5 cm and an inner diameter of 2 cm was prepared using a die. This was mixed with rapeseed oil (Example 1
~ 3) and rapeseed oil (Comparative Example 2) were fried, and then their specific volume, hue, surface oil shortage, and texture were compared. Table 3 shows the results
Shown in

[0022]

[Table 3]

As shown in Table 3, in Examples 1, 2, and 3, the sudachi (the size of the temperament inside the dough and how it is aligned) were well aligned. Further, the non-volume was improved, and the crispiness of the surface was improved especially by the addition of succinic acid monoglyceride or diacetyl tartaric acid monoglyceride.

Examples 4 to 5 and Comparative Example 2 [East Donut] Mix powder (trade name: Yeast Donut Mix # 202, manufactured by Nisshin DCA Co., Ltd.) 1000 parts, after adding 500 parts water and 40 parts yeast Mixing was performed according to the process chart (Table 4), and after fermentation, division, roasting with a proof, frying with the oil shown in Table 5 and evaluation.

[0025]

[Table 4]

[0026]

[Table 5]

As shown in Table 5, according to the present invention, it was possible to obtain a donut having a dry texture which was not oily but had a crispy texture.

Claims (3)

[Claims] 1. Fried breads characterized by being fried by an oil and fat composition containing at least one of sucrose fatty acid ester, diacetyl tartaric acid monoglyceride and succinic acid monoglyceride. 2. The fried breads according to claim 1, wherein the oil and fat composition contains 0.05 to 10% by weight of sucrose fatty acid diester and sucrose fatty acid triester. 3. The fried breads according to claim 1, wherein the oil and fat composition contains 0.1 to 10% by weight of succinic acid monoglyceride having an acid value of 120 or less.