71results about "Deep-fried products" patented technology

A method for manufacturing bakery food dough containing a powder ingredient, water, an oil / fat composition, and a component (A) that satisfies the following conditions (1) to (4), the method including: a step for mixing the component (A), the water, and the oil / fat composition to obtain a mixture; and a step for adding the mixture to the powder ingredient to obtain a bakery food dough. (1) The starch content is 75 mass% or above. (2) Low-molecular-weight starch of starch having an amylose content of 5 mass% or above is contained at an amount of 3-45 mass% (inclusive), the peak molecular weight of the low-molecular-weight starch being 3×103 to 5×104 (inclusive). (3) The swelling degree in cold water at 25°C is 5-20 (inclusive). (4) The component (A) content that is not captured in a sieve having a mesh of 0.5 mm but is captured in a sieve having a mesh of 0.038 mm is 30–100 mass% (inclusive).

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.

Provided is a mix for deep-fried desserts, which contains 20-50% by mass of a crosslinked starch and 60-90% by mass of a starch containing the crosslinked starch with respect to the total mass, and in which the content of a cereal flour is 10% by mass or less.

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 present invention provides a method for preparing scalded dough, and the method comprises: (1) kneading dough: taking flour, adding water and scalding the dough, and then kneading the dough; (2) standing: baking the kneaded dough, and then standing the dough to obtain the scalded dough; kneading the dough by a dough mixer, and the kneading time is 2min-4min30s; the baking temperature is 65-75℃, and the baking time is 2min-4min. The method for preparing scalded dough provided by the present invention improves the water holding capacity of the dough, and the sugar cake made by using the scalded dough does not crack, does not leak stuffing, has a good expansion degree, has a uniform internal structure, has a loose and soft taste, and has a high acceptance.

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.

The present invention provides a flour improver or a noodle product improver, which contains cellobiose and a Cyclocarya paliurus extract, or is composed of cellobiose and a Cyclocarya paliurus extract. The present invention prepares a flour for noodle products by adding a certain amount of cellobiose and a Cyclocarya paliurus extract to flour, which can reduce the hardness of fried noodle products, increase the crispness of fried noodle products, and improve the taste of fried noodle products.

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

To provide choux doughnut which is crispy and has excellent melt in the mouth, and a method of producing choux doughnut.SOLUTION: The aforementioned problem is solved by using choux doughnut mix flour mainly composed of starches, in which the choux doughnut mix flour contains 13-42 mass% of chemically modified waxy potato starch relative to the total amount of starches.SELECTED DRAWING: None

To provide an oil and fat composition for frying bakery food, capable of improving the texture of bakery food.SOLUTION: Provided is an oil and fat composition for frying bakery foods, comprising Euglena oil, which is an oil and fat composition derived from Euglena.SELECTED DRAWING: Figure 1

The present invention relates to a human food comprising a basic food product and an ingredient, wherein the ingredient comprising one or more health-enhancing microorganism and a combination of at least one fermented seaweed material and at least one fermented plant material.

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.

To provide a doughnut starch raw material composition used for producing wheat allergy free or wheat hypoallergenic doughnut having good workability of dough, being white, and having good appearance.SOLUTION: The above problem is solved by using, as starch-based raw materials, potato starch, etherified starch, α-starch, and optionally grain flour in a specific mixture ratio.SELECTED DRAWING: None

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 a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for cake doughnuts, a cake doughnut and a frozen cake doughnut each including the composition.SOLUTION: A composition for cake doughnut contains starchy raw material and also contains 2-12 mass% of cornflour and 2-18 mass% of durum semolina relative to the total amount of the starchy raw material.SELECTED DRAWING: None

This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour, and has an average particle diameter of 150 [mu] m or less. The heat-treated durum wheat flour according to the present invention is characterized in that when the gluten activity of the untreated durum wheat flour is 100, the gluten activity of the heat-treated durum wheat flour is 50 or less, and when the amylase sensitivity of the untreated durum wheat flour is 100, the amylase sensitivity of the heat-treated durum wheat flour is 70 or less. This method for producing heat-treated durum wheat flour comprises a step in which untreated durum wheat flour having an average particle diameter of 150 [mu] m or less is heat-treated under conditions in which the product temperature of the untreated durum wheat flour is maintained at 50-250 DEG C for 10-120 minutes.

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.

The invention discloses a production method for reducing harms of coarse cereal caramel treats, and belongs to the technical field of food processing. The production method for reducing the harmful substances of the coarse cereal caramel treats comprises the following steps: stirring and mixing coarse cereal powder, eggs and yeast to form dough; placing the dough in a fermentation cabinet for fermentation; cutting the fermented dough into small blocks, rolling the small blocks to be flat, and cutting the small blocks into strips or small blocks; cooking the dough by using a frying process at the temperature of 100-120 DEG C for 1-2 minutes and a microwave or infrared or high-temperature frying coupling cooking process; and putting the cured caramel treats into a mold, and carrying out extrusion molding. According to the method, generation of grease oxidation products and hazardous substances such as malonaldehyde, acrylamide and 5-HMF in the coarse cereal caramel treats can be reduced to the maximum extent, curing of the caramel treats can be effectively achieved, and the coarse cereal caramel treats with the special flavor can be formed.

A process (1) for providing a frozen food (100) based on leavened and fried doughs, comprising the following steps: - a step (2) of mixing ingredients (4) chosen from water, flour, yeast, oil, enzymes, plant fibers, protein concentrates, hydrocolloids, soft cheeses, and natural colorings until a homogeneous dough (5) is provided; - a step (6) of depositing the dough (5) in a temperature- and humidity-controlled environment for a time comprised between 5 minutes and 500 minutes, preferably between 10 minutes and 120 minutes, even more preferably between 30 minutes and 60 minutes, for its rising; - a step (7) of rolling the leavened dough (5) until it is given a thickness comprised between 1 mm and 30 mm; - a step (10) of cutting a sheet (9) of dough (5) according to predefined shapes, obtaining semifinished products (11) made of a sheet (9) of dough (5); - a step (12) of industrial frying of the semifinished products (11) according to a method chosen from immersion frying in a continuous cycle oil bath, tunnel air frying in a continuous cycle, static immersion frying, static air frying, and the like; - a step (15) of freezing the food products (13).

A process for making bulk food products. The process involves providing mixed bags of ingredients. The mixed bags of ingredients provide the components needed to create malasadas. The resulting malasadas are consistent and efficiently prepared. Additionally, ingredients can be shipped and stored easily.

To provide a bean-jam filled doughnut mix that makes it possible to obtain a bean-jam filled doughnut having good appearance and food texture and being less likely to burst when deep-frying.SOLUTION: A bean-jam filled doughnut mix of the present invention contains at least grain flour. The grain flour contains 60-100 mass% of starch and 0-40 mass% of grain flour. The starch contains α-starch and non α-tapioca starch, and 10-60 mass% of the starch is phosphate-crosslinked starch. In the grain flour, the content of α-starch is more than 25 to 40 mass%, and the content of non α-tapioca starch is 30-70 mass%.SELECTED DRAWING: None

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.