51results 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

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

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 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.

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).

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.

The invention discloses a method for reducing malondialdehyde in fried flour products through methyl cellulose wrapping paste. The method comprises the following steps: adding glycerol into hot water at the temperature of 70-80 DEG C, adding methyl cellulose while stirring, then adding ice water, and completely dissolving to obtain methyl cellulose coating paste liquid; weighing flour, table salt and a leavening agent, putting the weighed flour, table salt and leavening agent into a dough mixer, uniformly mixing, adding hot water, kneading until the dough is smooth and non-sticky, and after the dough is fermented, pressing the dough to prepare a flour product blank; and coating the surface of the flour product blank with the prepared methyl cellulose coating paste liquid, airing at room temperature, and frying in a frying pan. The fried flour product blank is coated with the methylcellulose, so that the content of malondialdehyde in the fried flour product can be remarkably reduced.

Cake donuts that are a fried product of donut dough obtained by mixing ingredients including digestion-resistant starch, a flour, and a leavening agent, the cake donuts being such that the donut dough contains 0.6-1.5 mass% inclusive of the leavening agent, and being obtained by setting T / W to 0.22-0.35 sec / g inclusive, where W (unit: grams) is the weight of the donut dough, and T (unit: seconds) is the time required from when the dough is introduced into oil until the dough floats to the surface of the oil. The proportion of the digestion-resistant starch is preferably 25-60 parts by mass inclusive per 100 total parts by mass of the digestion-resistant starch and the flour.

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 an American ginseng pastry. The making method comprises the steps of making a wrapper material, making American ginseng stuffing, making filling stuffing, making a pastry blank body, cooking the pastry and the like. The American ginseng stuffing contains American ginseng ingredients, and the filling stuffing contains Chinese wolfberry fruit and red date ingredients. Wrapping the American ginseng stuffing with the wrapper material, injecting the filling stuffing into the American ginseng stuffing to obtain a pastry blank, and cooking the pastry blank to obtain the American ginseng pastry. The American ginseng pastries made by the making method of the American ginseng pastries are rich in taste and flavor, the pastries are not bitter, the medicine properties are mild, and the American ginseng pastries are beneficial to being popularized and eaten.

To provide a fat composition for a bakery food product having functions to enhance a flavor and richness of taste of a bakery food product, and further to provide a production method of a fat composition for a bakery food product, bakery dough, and a bakery food product.SOLUTION: A fat composition for a bakery food product of the invention contains retort fat obtained by subjecting raw material fat to retort treatment.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.

To improve texture and appearance of a food product obtainable from a food product dough by improving the dough thereby to improve workability.SOLUTION: The present invention has been achieved by finding out the fact that Glycyrrhizae Radix root extract has improvement effect of a food product dough.SELECTED DRAWING: Figure 1

The method comprises the following steps: extracting prolamin from vital gluten by using a 65% ethanol solution according to a solid-liquid ratio of 1: 30 (g: mL), wherein the stirring temperature is 30 DEG C and the stirring time is 3 hours; and carrying out rotary evaporation on the supernate to remove ethanol, refrigerating, precipitating and drying to obtain the alcohol-soluble protein. The method comprises the following steps: mixing amylose with a 20% NaCl solution according to a ratio of 1: 5 (g: mL), carrying out eutectic crystallization at 4 DEG C for 36 h, washing with water for 3-5 times, and drying the obtained precipitate at 50-60 DEG C to obtain the eutectic amylose. 8% and 2-10% of the flour are respectively added into the flour to prepare mixed powder, the addition amount of the yeast is 1-5% of the amount of the mixed powder, the addition amount of the table salt is 0.5-3% of the amount of the flour, the yeast and the table salt are sequentially added into the mixed powder, the mixed powder is dipped in warm water and stirred uniformly, and the mixed powder is prepared. And kneading dough, fermenting at normal temperature, kneading to form strips, and frying to obtain the fried dough twist with high crispness.

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.

The invention discloses a preparation method of a water-drop-shaped bubble crisp food formed by casting in hot oil by using a mold, and relates to the field of bubble crisp production, and the preparation method comprises the following steps: step 1, mixing cornstarch, flour and water, adding egg white, stirring until no particles exist, adding vegetable oil, and beating into a flowing and thick state in batches; step 2, putting a water-drop-shaped model into a frying pan, controlling the oil temperature at 150-180 DEG C, adding the paste obtained in the step 1 into the model, wrapping the paste to grains in a spring roll wrapper rolling manner, pressing the grains on the paste, and frying while pouring; according to the preparation method of the water-drop-shaped bubble crispy food molded by casting in the hot oil by using the mold, the taste of the bubble crispy food is improved through a special formula process, and uniform heating is ensured by accurately controlling the oil temperature and continuously rotating in the frying process, so that the crispy degree of the food is consistent, and the quality is better.