24results about "Deep-fried products" patented technology

The present application relates to the improvement of the product characteristics and eating qualities of baked batter strand based products, such as Arabic Sweets, made from flour as a base of the batter. The present application provides methods for preparing a thin baked batter strand and baked batter strand based products, wherein a combination of monoglycerides, a protease and a lipase, in particular a combination of saturated monoglycerides, a thermophilic serine protease and a phospholipase is added to the batter. The present invention further provides improver compositions, batters and baked batter strand based products comprising these monoglycerides and enzymes.

The invention discloses a crispness increasing method for crispy flour products, and belongs to the field of crispy products. According to the invention, the casein solution and the wheat protein solution are firstly prepared and are used as dispersion phases to prepare the gel-like emulsion with the oil phase of 60-80%, so that the freezing resistance of the gel-like emulsion is improved, and then the gel-like emulsion is used as a pore-forming agent to be added into the paste, so that a new way for preparing the crispy flour product is developed. The gel-like emulsion is applied to the crispy flour product to replace a traditional leavening agent, so that the greenness of the manufacturing method of the crispy flour product can be realized, the oil content and the oil oxidation degree of the crispy flour product are reduced, the moisture and network integrity of dough is better maintained, the operation efficiency and convenience are improved, and the production cost is reduced. The color and luster of the crispy flour product can be effectively regulated and controlled, and technical innovation and quality improvement in the field of the crispy flour product are expected to be promoted.

The present invention provides a glaze premix composition and a glaze composition that, even when frozen bakery products are reheated before consumption, solidify on the surface of the bakery product after reheating, reduce stickiness of the bakery product after reheating, and also exhibit excellent shape retention. [Solution] The glaze premix composition of the present invention contains (A) carbohydrates and (B) one or more selected from hydroxypropyl methylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC). In this case, the ratio of component (B) to 100 parts by mass (solids) of component (A) is 0.1 parts by mass or more and 15 parts by mass or less (solids).

The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.

The application discloses a method for regulating and improving the color and quality of fried spring roll wrappers, which comprises adding lysine in the process of making the spring roll wrappers, and the adding amount of the lysine is 0.2-1.0% of the flour. The added lysine in the application is a natural food additive, which is commercialized, cheap and easy to obtain. The fried spring roll wrappers prepared by the method have the advantages of fast coloring, uniform color, improved crispness, increased flavor and better eating quality.

To suppress deterioration of powdered sugar or sugar coating in bakery products coated with powdered sugar or sugar coating by devising dough. [Solution] The swelling-controlled starch, which has a swelling degree of 10 or less as an active ingredient, is incorporated into the dough of a bakery product covered with powdered sugar or sugar coating. It is an inhibitor of deterioration of the powdered sugar or sugar coating applied to the bakery product. It is also a method for producing a bakery product covered with powdered sugar or sugar coating, comprising the steps of: mixing the swelling-controlled starch, which has a swelling degree of 10 or less, with other ingredients including water to obtain a dough; shaping the dough; heating the shaped dough to obtain a bakery product body; and shaping the bakery product body with powdered sugar or sugar coating.

The present application relates to a method for preparing Spanish fried bread sticks, comprising: a first step of obtaining a composition for preparing Spanish fried bread sticks, the composition comprising flour, wheat starch and methylcellulose; a second step of preparing a dough by kneading the composition for preparing Spanish fried bread sticks with hot water; step 3, shaping the prepared dough; and a fourth step of performing heat treatment on the molded dough.

To provide doughnut that has a crunchy feeling and food texture with excellent melt in mouth, and has food texture that hardly deteriorates even after a long period of time after frying.SOLUTION: The above problem is solved by using doughnut rice flour having a volume-based median diameter (D50) of 65-600 μm and a value (M / D50) obtained by dividing a volume-based mode diameter (M) by the volume-based median diameter (D50) of 1.5 or less.SELECTED DRAWING: None

The invention belongs to the technical field of frying oil and food preparation, and particularly relates to frying oil special for fried bread sticks and a frying method. The special frying oil for fried bread sticks comprises first base material grease and second additive grease, the first base material grease consists of cottonseed oil, palm oil and rice oil; the second added grease is extremely hydrogenated rapeseed oil; the addition amount of the second additive grease in the first base grease is 50-100g / kg. According to the special frying oil for deep-fried dough sticks provided by the invention, the extremely hydrogenated rapeseed oil is added into the specific base material grease, so that on one hand, the oxidation stability of the grease can be improved, and on the other hand, the texture and eating quality of the deep-fried dough sticks can be improved. Therefore, by compounding the base material grease and the extremely hydrogenated rapeseed oil, the frying stability of the frying oil is remarkably improved, the quality index of the fried bread sticks is comprehensively improved, and the frying oil has wide application prospects in the fields of high-quality frying oil, fried bread stick processing and the like.

The present invention provides a skin formation module comprising: a drum that is rotatably installed; a heating unit for supplying heat to the drum; and a batter spray unit for spraying batter onto the outer circumferential surface of the drum. The present invention also provides a spring roll manufacturing apparatus including the skin formation module, a cutting module, a powder module, a stuffing module, a folding module, a rolling module, and a conveyor belt that passes through each module.

To provide a technique for improving degradation feeling when confectioneries are eaten.SOLUTION: There is provided a starch decomposition product for confectionery in which the content of glucose polymerization degrees (DP) 8-19 is 32% or more, the content of glucose polymerization degrees (DP) 20 or more is 30% or more, and an iodine coloring value is 0.15 or more. The starch decomposition product for confectionery according to the technique is suitably usable in a composition for confectionery, a dough for confectionery, and confectionery. In the technique, there is provided a method for producing a dough for confectionery or confectionery which includes an addition step of adding a starch decomposition product for confectionery in which the content of glucose polymerization degrees (DP) 8-19 is 32% or more, the content of glucose polymerization degrees (DP) 20 or more is 30% or more, and an iodine coloring value is 0.15 or more.SELECTED DRAWING: None

To provide an oil-and-fat composition for frying capable of suppressing adherence of fried food to a wrapping material and contamination of the wrapping material, and obtaining a fried food having excellent flavor or richness.SOLUTION: An oil-and-fat composition for frying contains lard, transesterified oil-and-fat (A) and transesterified oil-and-fat (B). It is to be noted that the transesterified oil-and-fat (A) is transesterified oil-and-fat of oil-and-fat compound obtained by mixing 70 to 99 mass% of palm-based oil and 1 to 30 mass% of extremely hardened rapeseed oil (hydrogenated rapeseed oil) so as to become 100 mass% in total, and the transesterified oil-and-fat (B) is transesterified oil-and-fat palm fractionated soft part oil having an iodine value of 52 to 70.SELECTED DRAWING: None

The present disclosure provides a method for making jianbing, comprising: mixing, in parts by weight, 150 parts mung bean flour, 50 parts millet flour, 3 parts salt, 0.6 parts aroma-enhancing powder, 1.5 parts five-spice powder, and 300 parts water. First, combine the dry ingredients in a vessel and mix thoroughly. Add 180 parts of water, stirring to form a uniform batter. Gradually add the remaining 120 parts of water, stirring to obtain a smooth second batter. Seal the vessel and let the batter rest. Heat a jianbing pan to a predetermined temperature. Pour a measured amount of batter onto the pan, spreading it evenly. Sprinkle pre-made materials on the batter while cooking. Flip the jianbing to cook the other side and apply sauce to the top surface. Finally, roll the jianbing with crispy pre-made baocui into a reel or fold into a cake shape.

To provide pregelatinized starches which have excellent resistance to starch retrogradation and can be used to produce starch-containing foods having good texture. [Solution] The method for producing gelatinized cereal flour of the present invention comprises a heating step of heating a mixture containing 100 parts by mass of raw cereal flour, 1 part by mass or more of sugar, and 30 parts by mass or more of water, and a drying step of drying the mixture that has undergone the heating step to obtain a solid product. In the heating step, either Method A or B below is carried out. (Method A) When the raw material cereal flour is starch, the mixture is heated under conditions such that the product temperature is 90°C or higher and 160°C or lower. (Method B) When the raw material cereal flour is cereal flour, the mixture is heated under conditions such that the product temperature is higher than 120°C and not higher than 160°C.

To provide bakery wheat flour capable of producing a bakery food product that is not too hard and has a crispy feeling and excellent melt in the mouth.SOLUTION: Bakery wheat flour contains properties in which the content of crude protein is 7.0 to 9.0 mass%, the average particle size is 80-105 μm, the maltose value is 60-85 mg / 10 g, and the ash content is 0.25-0.55 mass%.SELECTED DRAWING: None

The invention discloses a making method of convenient crisp deep-fried dough sticks, and belongs to the field of deep-fried products. According to the method, the soybean protein isolate solution and the egg white protein solution are prepared and compounded to serve as dispersion phases to prepare the gel-like emulsion with the oil phase being 60%-80%, the freezing resistance of the gel-like emulsion is improved, and the compounded gel-like emulsion serves as a leavening agent to be added into dough. The making method of the fried bread sticks is green, the oil content and the oil oxidation degree of the fried bread sticks are reduced, the operation efficiency and convenience are improved, the color and luster of the fried bread sticks can be effectively regulated and controlled, and technical innovation and quality improvement in the field of fried foods are expected to be promoted.

A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour / second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W / T) is controlled to 2.7-5.5.

To provide a composition for bakery products that suppresses stickiness of dough during the manufacturing process and inhibits deterioration over time during refrigerated or frozen storage. [Solution] A composition for bakery products comprising (A) wheat flour having an amylose content of 8 to 18% by mass, and (B) an emulsifier.

The invention discloses a wire-drawing and slurry-exploding fried bread stick and a making method, the wire-drawing and slurry-exploding fried bread stick comprises a fried bread stick dough and slurry-exploding and wire-drawing stuffing, and the fried bread stick dough is prepared from the following components in parts by weight: 50-80 parts of flour, 20-40 parts of drinking water, 0.3-1 part of table salt, 1-3 parts of white granulated sugar, 2-5 parts of soybean oil, 3-8 parts of eggs, 3-6 parts of shortening and 0.5-2 parts of a compound leavening agent; the invention relates to the technical field of food processing. According to the wire-drawing and slurry-exploding fried bread stick and the making method, through the optimal proportion of the fried bread stick dough, the outer skin of the fried bread stick is crisp and fluffy, the slurry-exploding and wire-drawing stuffing is gradually melted but not lost in the frying process after being frozen and pretreated, the inside wire-drawing and slurry-exploding taste is formed, the double experience of crispy outside and glutinous inside and wire-drawing and slurry-exploding is achieved, the taste is rich and unique, and the fried bread stick is suitable for being eaten by people. The problem that traditional deep-fried dough sticks are single in taste is solved, the prepared wire-drawing and slurry-exploding deep-fried dough sticks are balanced and comprehensive in nutrition, nutritional ingredients such as protein, calcium and vitamins are enriched, and the nutritional structure of the deep-fried dough sticks is more balanced.

To provide fried confectionery in which large holes are regularly opened, which easily dissolves in the mouth and is obtained from non-fluid pregelatinized dough.SOLUTION: The above problem is solved by starch material for non-fluid pregelatinized dough, consisting of grain flour and starch and being for producing fried confectionery, which contains 15-50 mass% of waxy starch relative to the total mass of the grain flour and the starch.SELECTED DRAWING: Figure 1

The present disclosure teaches a method and system for the industrialized continuous production of pita chips. In state-of-the-art technologies, the front and back sides of the pita bread are separated before the pita bread is diced and fried. In the presently disclosed technology, freshly made, warm pita bread is diced by a dicing machine without its front and back sides being separated. Instead, the front and back sides of diced pita bread are later separated by a vibrating conveyor transporting the diced pita bread to a continuous fryer, which fries the diced pita bread to make pita chips. Pita chips made using the presently disclosed method have curled-up edges, which is a desirable feature for reasons including ease of dipping, a crunchier texture, optimized bite sizes, and a more attractive mouth feel.

To provide a glaze premix composition and a glaze composition which solidify on the surface of a bakery product after reheating even when the frozen bakery product is reheated before eating, make the bakery product less sticky after reheating, and have excellent shape retention. [Solution] The glaze premix composition of the present invention contains (A) a carbohydrate and (B) one or more selected from hydroxypropylmethylcellulose (HPMC), methylcellulose (MC), and carboxymethylcellulose (CMC), in which the ratio of component (B) to 100 parts by mass (solid content) of component (A) is 0.1 to 15 parts by mass (solid content).