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American Hot Dog Mixture

An American-style hot dog and mixture technology, which is applied in the direction of baking mixture, application, dough processing, etc., can solve the problem of unused sodium stearoyl lactylate and calcium stearoyl lactylate, and achieve crunchy mouth-meltness and less quality reduction , good taste effect

Active Publication Date: 2016-05-04
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sodium stearoyl lactylate and calcium stearoyl lactylate are not used in noodle liquid for fried food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～2 and comparative example 1～3

[0034] Take the raw materials shown in Table 1 into a Hobart mixer bowl (Hobart mixer bowl), and stir with a mixer to make an American hot dog noodle mix.

[0035] [Table 1]

[0036]

[0037] *1) Produced by Nissin Flour Co., Ltd., brand name "Miriam", crude protein 12.2% by mass

[0038] *2) Sodium stearoyl lactylate

[0039] *3) One-agent foaming agent for American hot dogs, manufactured by Orion Yeast Industry Co., Ltd.

[0040] *4) Nissin Flour Mills Co., Ltd., brand name "Flamaichi", crude protein 7.7% by mass

Embodiment 3～9

[0048] Take the raw materials shown in Table 4 into a Hobart blender bowl, and stir with a blender to make an American hot dog noodle mix. In addition, in this example, the amount of emulsifier was changed. In addition, the details of the raw materials used are the same as those in Table 1.

[0049] [Table 4]

[0050]

Embodiment 10～12 and comparative example 4

[0059] Take the raw materials shown in Table 6 into a Hobart blender bowl, and stir with a blender to make an American hot dog noodle mix. In addition, in the present examples and comparative examples, the ratio of strong wheat flour relative to the total mixture was changed. In addition, the details of the raw materials used are the same as those in Table 1.

[0060] [Table 6]

[0061]

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PUM

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Abstract

The invention provides a batter mixture for an American hot dog, a batter liquid for an American hot dog and an American hot dog. The batter mixture is formed by comprising 30-80 mass parts of strong wheat flour in 100 mass parts of the mixture, and further emulsifier. The content of the emulsifier is preferably 0.2-2 mass parts relative to 100 mass parts of strong wheat flour. In addition, as the emulsifier, preferably sodium stearyl lactate and / or calcium stearyl lactylate are / is used.

Description

Technical field [0001] The present invention relates to a noodle mixture for American hot dogs. More specifically, it relates to when cooking American hot dogs, even if strong wheat flour with a lot of gluten is used, it can form a crunchy and good mouth-melt mouthfeel, and with the passage of time An American hot dog dough mopping mix for buns with less quality degradation. Background technique [0002] American hot dogs are foods formed by wrapping sausages with bamboo skewers or frankfurters and then deep-frying them. They are mainly used as snacks. In stalls or shops, cooked products are sold in a warm state. The face coat uses a thin powder as the main ingredient and is mixed with foaming agent, egg, sugar, milk, water, etc. However, the actual situation is that the mouthfeel of the face coat decreases with the passage of time compared with just after frying. However, as described above, American hot dogs are not sold in a freshly fried state, and diners mostly buy products...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D10/00A21D2/16A23L7/157A23L13/60
Inventor 安田忠之
Owner NISSIN YORK
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