CN116887682A

CN116887682A - Doughnut dough, doughnut, method for producing doughnut dough, and mixed powder

Info

Publication number: CN116887682A
Application number: CN202280015510.9A
Authority: CN
Inventors: 田川祐真
Original assignee: Nisshin Seifun Premix Inc
Current assignee: Nisshin Seifun Premix Inc
Priority date: 2021-06-16
Filing date: 2022-05-25
Publication date: 2023-10-13
Also published as: WO2022264766A1; JPWO2022264766A1

Abstract

The invention provides a doughnut dough, which has a deformation rate of 0.29-0.59 when the mechanical loss tangent value is 1 in dynamic viscoelasticity measured at 25 ℃ and frequency of 1 Hz. The doughnut dough preferably contains 2.2 to 4.4 parts by mass of an gelatinized starch in 100 parts by mass. The doughnut dough also preferably contains an expanding agent. In addition, the invention also provides a doughnut formed by frying the doughnut dough and a manufacturing method thereof. In addition, the present invention provides a method of making doughnut dough having the steps of: the starch-containing dough containing 2.2 to 4.4 mass% of alpha-starch is stirred at a rotation speed of 250 to 450rpm for 60 to 300 seconds.

Description

Doughnut dough, doughnut, method for producing doughnut dough, and mixed powder

Technical Field

The present invention relates to doughnut dough, doughnuts, a method for producing doughnut dough, and mixed powder.

Background

The donuts are one kind of fried snack manufactured by preparing dough from cereal flour such as wheat flour or starch, and optionally eggs, fat, sugar, etc., and frying the prepared dough.

Patent document 1 describes that a doughnut dough is adjusted in viscosity, thereby adjusting a soft texture and shape stability of the dough in a deep-frying method.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 09-84512

Disclosure of Invention

In recent years, there are doughnut doughs containing an gelatinized starch which expand upon frying due to the gelatinization force of the starch, and such doughnut doughs are required to have a large volume sensation immediately after frying, and the volume sensation thereof is also required to be sustained after a lapse of time after frying, that is, to have shape stability after frying, which is becoming more and more strong.

However, in the conventional technique, including the invention described in patent document 1, the donuts are insufficient in terms of both the volume sensation after frying and the shape stability.

The present inventors have conducted intensive studies on a composition that combines the volume sensation after frying and the shape stability after frying in a doughy for a doughy of a puffed type using the alpha-forming power of starch. As a result, it was found that the viscoelasticity of the dough was greatly related to the volume sensation after frying and the shape stability after frying. Further, it was found that, in the rheometer measurement, when the deformation ratio was in a specific range at a mechanical loss tangent of 1, both the volume sensation after frying and the shape stability after frying could be achieved.

The present invention has been made based on the above-described findings, and provides a doughnut dough having a deformation ratio of 0.29 to 0.59 when the mechanical loss tangent value is 1 in dynamic viscoelasticity measured at 25 ℃ and a frequency of 1 Hz.

In addition, the invention also provides a heated product, preferably a fried product, of the doughnut dough.

In addition, the invention also provides a method for manufacturing the doughnut, which is to fry the doughnut dough.

In addition, the present invention provides the above doughnut dough manufacturing method, which has the steps of: the starch-containing dough containing 2.2 to 4.4 mass% of alpha-starch is stirred at a rotation speed of 250 to 450rpm for 60 to 300 seconds.

The present invention also provides a mixed powder comprising cereal flour containing an alpha-starch, wherein the mixed powder is added with an aqueous liquid and mixed with stirring to produce the following doughnut dough: the deformation ratio of the dynamic viscoelasticity measured at 25 ℃ and a frequency of 1Hz is 0.29-0.59 when the mechanical loss tangent value is 1.

Detailed Description

The present invention will be described below based on preferred embodiments of the present invention.

The doughnut dough of the present invention has a deformation ratio of 0.29 to 0.59 when the mechanical loss tangent value is 1 in dynamic viscoelasticity measured at 25 ℃ and a frequency of 1 Hz. By setting the range, the donuts obtained from the donut dough can achieve both the volume sensation after frying and the shape stability after frying. Here, the mechanical loss tangent (tan δ) is an index indicating the viscoelasticity of the doughnut dough, and is defined by the ratio G "/g=tan δ of the storage elastic modulus (G) to the loss elastic modulus (G").

The deformation ratio can be measured by a strain sweep test using a dynamic viscoelasticity measurement and analysis device. Examples of the dynamic viscoelasticity measurement and analysis device include "MC302" manufactured by Anton Paar Co. For example, the measurement can be as follows.

The dough was placed in a dynamic viscoelasticity measurement analyzer with a gap between the upper disk and the lower disk of 1mm, with the dough sandwiched between parallel plates (diameter 57mm for the lower disk, diameter 25mm for the upper disk). Here, after an excessive amount of dough was placed on the stage, the dough was held by a jig as described above, and the excessive portion of the overflow was removed by a doctor blade for analysis.

The stress value at which the shear force (strain) was increased from 0.01% to 1000% at a constant rate (10 times 2.4 minutes) was continuously measured while the temperature was adjusted to 25℃by a temperature-adjusting machine, to thereby obtain a stress-time curve, specifically, a loss elastic modulus (G ") -time curve and a storage elastic modulus (G') -time curve (strain sweep test).

The deformation ratio at which the mechanical loss tangent (tan. Delta.) was 1 was found from the mechanical loss tangent (tan. Delta.) to deformation ratio curve obtained from the obtained stress-time curve.

In the doughnut dough of the present invention, the deformation ratio at a mechanical loss tangent of 1 is 0.29 or more, whereby the shape failure with time of the obtained doughnut can be suppressed, and the shape stability becomes excellent. In addition, by setting the deformation ratio at 1 or less to 0.59, the volume sensation of the resulting doughnut can be improved. In addition, doughnut dough with a deformation ratio of 0.29 to 0.59 is excellent in sticky and waxy mouthfeel after frying. According to the deformation ratio at the mechanical loss tangent value of 1 used in the present invention, accurate viscosity measurement can be performed with good reproducibility even in a dough which is difficult to be digitized by a B-type viscometer because of low fluidity. In addition, in the present invention, the deformation rate of the doughnut dough is preferably measured within 20 minutes before frying, more preferably within 10 minutes before frying.

In one embodiment of the invention, the doughnut dough of the present invention contains and has its viscoelasticity imparted by the alpha-starch, since it is a type of dough that is puffed due to the alpha-force of the starch. In order to smoothly obtain the above-mentioned deformation ratio, the donut dough of the present invention is preferably set to a specific amount of the alpha-starch used in the donut dough. Specifically, the amount of the gelatinized starch in 100 parts by mass of the doughnut dough is preferably 2.2 parts by mass to 4.4 parts by mass. By setting the amount of the gelatinized starch to 2.2 parts by mass or more in 100 parts by mass of the doughnut dough, the above-mentioned deformation ratio is easily set to 0.59 or less, and the volume of the doughnut dough after frying is easily increased. Further, by setting the amount of the gelatinized starch in 100 parts by mass or less of the doughnut dough to 4.4 parts by mass, the dough after stirring is less likely to relax, and thus the above-mentioned deformation ratio is likely to be 0.29 or more, whereby the shape stability of the doughnut dough after frying is likely to be improved. From these viewpoints, the amount of the alpha-starch in 100 parts by mass of the doughnut dough is more preferably 2.6 parts by mass to 4.0 parts by mass. The doughnut dough has high viscoelasticity in the case that the proportion of the alpha starch in the mixture ratio is the above proportion, and a lot of relatively large gaps are formed immediately after frying. Under the above conditions, the loosening degree of the dough obtained by stirring is adjusted by the deformation ratio, and thus, the volume and shape stability after frying can be effectively achieved.

Examples of the gelatinized starch include an gelatinized tapioca starch, an gelatinized potato starch, an gelatinized wheat starch, an gelatinized rice starch, an gelatinized corn starch, an gelatinized waxy corn starch, and a processed starch obtained by subjecting the above-mentioned starches to a processing treatment other than the gelatinization. Examples of the processing methods other than the gelatinization in the processed starch subjected to the gelatinization and the processing other than the gelatinization include 1 or 2 or more kinds selected from the group consisting of acetylation, hydroxypropylation, etherification, crosslinking, oxidation, and the like. In this case, the process other than the process may be performed first. As the gelatinized starch, any one or two or more of the above-listed starches may be used in combination. In the present invention, as the gelatinized starch, 1 or 2 or more kinds selected from the group consisting of an gelatinized tapioca starch, an gelatinized waxy maize starch, an gelatinized wheat starch, and a starch subjected to a processing other than the gelatinization are preferably used from the viewpoint of satisfying both of sufficient volume feeling and shape stability. In addition, in the doughnut dough of the present invention, even if the gelatinized cereal flour is contained, it is not contained in the amount of the gelatinized starch. The amount of the gelatinized cereal flour contained in the doughnut dough is preferably 100 parts by mass or less, more preferably 80 parts by mass or less, relative to 100 parts by mass of the amount of the gelatinized starch.

In the present invention, as the powder (excluding fat) used in the doughnut dough, starches other than the gelatinized starch (hereinafter also referred to as "non-gelatinized starch"), cereal flour, sugar, swelling agent, emulsifier, seasoning, and other powder may be appropriately used as needed. The amount of the powder (excluding the fat) used in the doughnut dough is preferably 45 to 70 parts by mass, more preferably 50 to 65 parts by mass, based on 100 parts by mass of the doughnut dough, from the viewpoint of easier obtainment of the above-mentioned deformation ratio and obtainment of a stable-shape doughnut.

The doughnut dough of the present invention generally contains, as a constituent component of the powder used, a cereal flour and/or a starch other than an alpha-starch (hereinafter also referred to as "non-alpha-starch"), which is preferable in terms of sticky mouthfeel. Examples of the cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, and corn flour, and any one or two or more of these may be used in combination. Preferably wheat flour, rice flour or mixtures thereof are used. Examples of the wheat flour include flour, flour of medium strength, flour of high strength, flour of whole grain, and the like. Examples of the non-gelatinized starch include potato starch, tapioca starch, wheat starch, rice starch, corn starch, and beta starch such as waxy corn starch, and processed starch obtained by subjecting them to a processing treatment other than gelatinization. These cereal flour and/or non-alpha starch may be used in any of 1 or in a mixture of 2 or more.

In the present invention, from the viewpoint of obtaining a sticky and waxy taste, it is preferable to use non-gelatinized starch, more preferably non-gelatinized starch derived from at least one selected from the group consisting of tapioca, potato, wheat, rice, corn starch, and waxy corn, and particularly preferably non-gelatinized processed starch derived from at least one selected from the group consisting of tapioca, wheat, and waxy corn. In the present invention, when non-alpha starch is used, from the viewpoint of obtaining a doughnut with a stable shape, the amount of starch in the doughnut dough is preferably 20 to 40 parts by mass, more preferably 25 to 35 parts by mass, based on 100 parts by mass of the doughnut dough.

Further, from the viewpoint of obtaining a stable donut, the donut dough of the present invention preferably uses cereal flour such as wheat flour, and particularly preferably uses wheat flour. In the present invention, the use of non-alpha-forming cereal flour as cereal flour is preferred in order to obtain a form stable doughnut. In the case where the cereal flour is used in the doughnut dough of the present invention, the amount of the cereal flour to be used is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 8 parts by mass, based on 100 parts by mass of the doughnut dough, from the viewpoint of easily obtaining the above-mentioned effects. From the same viewpoint as above, the amount of the cereal flour is preferably 0.1 to 20 parts by mass, more preferably 0.5 to 15 parts by mass, based on 100 parts by mass of the total starch.

There are two types of doughs, one is a doughnut in which dough is expanded by the fermentation force of baker's yeast (yeast) (sometimes referred to as "yeast doughnut"), and the other is a doughnut of the type in which dough is expanded by using an expanding agent, and the doughnut dough of the present invention is preferably obtained in that the above-mentioned distortion ratio can be obtained more effectively by using an expanding agent without using a yeast fermentation method. The swelling agent may be used without particular limitation, and examples thereof include sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, and ammonium chloride, and 1 or 2 or more of them may be used singly or in combination.

The amount of the expanding agent is preferably 0.1 to 3 parts by mass, more preferably 0.5 to 2.6 parts by mass, based on 100 parts by mass of the doughnut dough.

In addition, the doughnut dough of the present invention may use powder ingredients other than starch, cereal flour, and bulking agent. Examples of the powder component include saccharides such as granulated sugar; solid eggs such as dried eggs; milk products such as skimmed milk powder; salts such as salt; emulsifying agent, thickener, sour material, perfume, spice, colorant, dried fruit juice, vitamins, vegetable proteins, etc. From the viewpoint of improving the desired flavor, taste, and other properties, the total amount of the powder components (excluding the fat) other than the starch, the cereal flour, and the bulking agent is preferably 3 to 25 parts by mass, and more preferably 6 to 22 parts by mass per 100 parts by mass of the doughnut dough.

Furthermore, the doughnut dough of the present invention may contain fat. Examples of the fat include a solid or semi-solid fat at room temperature (25 ℃) and a liquid fat at room temperature (25 ℃). Examples of oils and fats that are solid or semi-solid at room temperature (25 ℃) include shortening, butter, margarine, lard, tallow, cocoa butter, palm setting oil, and hydrogenated setting oils and fats. Examples of oils and fats that are liquid at room temperature (25 ℃) include soybean oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, palm oil, sunflower seed oil, safflower oil, and salad oil. The semi-solid state refers to a state in which the liquid does not flow at 25 ℃, but is deformed or pasty when pressed with a finger at normal temperature. On the other hand, the liquid state means a state having fluidity.

From the viewpoint of easily obtaining a sticky taste, improving the aging resistance of starch, and maintaining the sticky taste, the fat is preferably 7 to 13 mass%, more preferably 8 to 12 mass% in the doughnut dough of the present invention.

In addition to the above starches, flours, bulking agents, fats and oils, water or aqueous liquids such as eggs and milk may be used for doughnuts. The aqueous liquid may be an aqueous solution or an aqueous dispersion.

For example, in the case of using an aqueous liquid such as water, eggs, and milk, the water content is preferably 21 to 51 parts by mass, more preferably 26 to 46 parts by mass, in 100 parts by mass of the doughnut dough, from the viewpoint of easily obtaining the doughnut dough having the above-mentioned deformation ratio and from the viewpoint of shape stability. The term "moisture content" as used herein means the total amount of water used in the dough and the moisture in the aqueous raw material.

In the case of using liquid eggs such as whole eggs, egg white, egg yolk (eggs are sometimes simply referred to as "eggs"), the amount of the liquid eggs is preferably 2 to 22 parts by mass, more preferably 7 to 17 parts by mass, based on 100 parts by mass of the doughnut dough, from the viewpoint of easily obtaining the doughnut dough having the above-mentioned deformation ratio and from the viewpoint of shape stability. The milk may be milk, low-fat milk, processed milk, or other liquid dairy products.

Next, a preferred method of producing the doughnut dough of the present invention will be described. The doughnut dough of the present invention is preferably produced using a production method having the steps of: the starch-containing dough containing 2.2 to 4.4 mass% of alpha-starch is stirred at a rotation speed of 250 to 450rpm for 60 to 300 seconds. The composition of the farinaceous dough may be set to be the same as the composition of the doughnut dough, and the above-described matters regarding the composition of the doughnut dough may be in accordance with the above-described explanation of the farinaceous dough. The method for producing a doughnut dough of the present invention comprises a step of stirring a starch-containing dough containing 2.2 to 4.4 mass% of an gelatinized starch at a rotation speed of 250 to 450rpm for 60 to 300 seconds, whereby a doughnut dough having the above-mentioned deformation ratio can be easily and smoothly obtained, and thus stirring for 90 to 270 seconds is preferable. The rotation speed is preferably 250rpm to 450rpm, more preferably 280rpm to 420rpm.

The rotation speed is preferably the rotation speed of the stirring rotor in the stirring mixer. The rotating body includes a rotating shaft and a rotor. The amount of dough is not particularly limited as long as the above rotational speed can be obtained, and is determined within the range of conventional technical knowledge, but is usually preferably used within the range of 30 to 60% of the maximum capacity (generally 10 to 1500L) of the mixer for stirring.

In the present invention, it is preferable that the starch-containing dough containing 2.2 to 4.4% by mass of the gelatinized starch is stirred at a rotation speed of 50 to 150rpm before stirring at a rotation speed of 250 to 450rpm, so that a dough having the above-mentioned deformation ratio can be obtained more smoothly. The starch-containing dough containing 2.2 to 4.4 mass% of the gelatinized starch is preferably obtained by stirring at a rotation speed of 50 to 150rpm for 60 to 240 seconds, more preferably 90 to 210 seconds. In the case of stirring the starch-containing dough at a rotation speed of 50rpm to 150rpm for 60 seconds to 240 seconds, the rotation speed is more preferably 60rpm to 140rpm.

In the case where the stirring at a rotation speed of 250rpm to 450rpm and the stirring at a rotation speed of 50rpm to 150rpm are performed by a stirring device, the stirring may be performed by the same device or by a different stirring device.

Through the above steps, doughnut dough can be obtained. The resulting doughnut dough will be suitably fried. Regarding frying, there are the following methods: frying the doughnut dough while floating on the oil surface, and then frying the doughnut dough after the doughnut dough is turned over to fry the doughnut dough with the doughnut dough turned over; and a submersible frying method in which the doughnut dough is fried in a state of being forcedly submerged, but a stable-shape doughnut can be obtained by using the submersible frying method, which is preferable in this regard. The oil temperature at the time of frying is usually about 170 to 190 ℃, and the frying time is usually about 2 to 10 minutes, although it depends on the size of the molded dough.

The shape of the doughs obtained by frying the doughs of the present invention is not particularly limited, and disk-shaped, annular, spherical, etc. may be suitably used. The doughnut preferably has a hollow portion in a cross section which is divided into halves in the thickness direction. In the case of a cross section divided into half in the thickness direction, for example, if the doughnut is annular, the cross section is also annular. The donuts immediately after frying having voids means, for example, that the cross-section is every 10cm ² Preferably, the number of voids having a maximum length of 3mm or more is 6 or more, more preferably 8 or more. The maximum length as referred to herein means the length of the longest line segment among line segments intersecting the hollow in cross section. In addition, from the viewpoint of ease of manufacture, the cross section is 10cm per ² The number of voids having a maximum length of 3mm or more is preferably 20 or less.

The mixed powder of the present invention will be described. The mixed powder of the present invention is a mixed powder comprising cereal flour containing an alpha-starch, wherein the mixed powder is added with an aqueous liquid and stirred and mixed to produce the following doughnut dough: the deformation ratio of the dynamic viscoelasticity measured at 25 ℃ and a frequency of 1Hz is 0.29-0.59 when the mechanical loss tangent value is 1. As the raw material of the mixed powder, the above starch, cereal flour, and swelling agent, or powder components other than them may be used. In this specification, starch and/or farinaceous powder is also referred to as "farinaceous". The aqueous liquid to be mixed with the mixed powder includes water, eggs, milk, and the like, as described above. Examples of the egg as the aqueous liquid include the above-mentioned liquid egg. In addition, oils and fats may be added to the mixed powder in addition to the aqueous liquid and stirred and mixed, and as oils and fats, various oils and fats listed above may be used. From the viewpoint of being able to obtain the doughnut dough smoothly using the mixed powder, it is preferable that the mixed powder contains 4 to 9 parts by mass of the gelatinized starch in 100 parts by mass. In the case of using non-alpha starch, 45 to 65 parts by mass of the non-alpha starch is preferable in terms of ease of producing the doughnut dough of the preferred form. When the expanding agent is used, it is preferably 0.5 to 3.5 parts by mass per 100 parts by mass of the mixed powder. When powder components other than starch, cereal flour and a swelling agent are used, the amount of the powder component is preferably 20 to 40 parts by mass per 100 parts by mass of the mixed powder. In the description of the above numerical ranges of "per 100 parts by mass of the mixed powder", when the mixed powder contains the fat or oil, it is preferable to set the total of the components other than the fat or oil of the mixed powder to the amount per 100 parts by mass.

Examples

Hereinafter, the present invention will be described with reference to examples, but the present invention is not limited to the examples.

[ example 1 ]

3.9 parts by mass of wheat flour, 32.7 parts by mass of non-alpha processed starch derived from cassava, 2.2 parts by mass of alpha tapioca starch, 8.8 parts by mass of granulated sugar, 0.8 part by mass of vegetable protein, 0.8 part by mass of swelling agent, 4.1 parts by mass of grease, 1.1 parts by mass of emulsifying agent and 0.8 part by mass of salt are mixed to obtain a mixture.

To the obtained mixture, 24.9 parts by mass of water, 11.6 parts by mass of eggs, and 8.3 parts by mass of margarine (oil component 70% by mass) were added. The doughnut dough was obtained by stirring with a stirrer (HPI-20M, manufactured by Kanto Mixer Co., ltd.) at 136rpm for 120 seconds and at 310rpm for 120 seconds. The amount of dough to be stirred was set to 42% of the maximum capacity of the stirrer. The moisture content in the doughnut dough was 36 mass%. The amount of powder other than the oil used in the doughnut dough was 51% by mass.

[ comparative examples 1 and 2, examples 2 to 4 ]

The stirring time at 310rpm was changed and the amount of the gelatinized starch was changed as described in table 1 used. The increased amount of the gelatinized tapioca starch in examples 2 to 4 and comparative example 2 was adjusted to 100 parts by mass of the dough by reducing the non-gelatinized processed starch derived from tapioca (the total amount of the gelatinized starch and the non-gelatinized processed starch derived from tapioca was adjusted to 34.9% by mass of the dough). A doughnut dough was obtained in the same manner as in example 1.

The resulting doughnut dough was subjected to the above-described method to determine the deformation rate. The detailed conditions are as follows. The determination of the deformation rate is carried out 10 minutes after the manufacture of the doughnut dough. The doughnut dough thus obtained was formed into a doughnut shape by using a plunger (manufactured by Belshaw corporation) within 10 minutes after measuring the deformation rate, and was fried by a submerged frying method at 180℃for 4 minutes, to obtain a doughnut shape.

For the obtained doughs, the volume sensation immediately after frying, the shape stability after 24 hours after frying, and the sticky taste after 24 hours after frying were evaluated by 10 panelists according to the following criteria, and the average score was determined. The results are shown in Table 1.

(dynamic viscoelasticity measurement)

The doughnut dough prepared by the above method was measured for storage modulus of elasticity, loss modulus of elasticity and mechanical loss tangent by using a dynamic viscoelasticity measurement analyzer MC302 (Anton Paar Japan, ltd.). In a dynamic viscoelasticity measurement and analysis apparatus, a sample was placed on a lower disk (phi 57 mm) controlled at 25 ℃, and an upper plate (phi 25 mm) was sandwiched therebetween so that the gap between the upper plate and the lower disk was 1mm, and storage elastic modulus (G '), loss elastic modulus (G') and mechanical loss tangent (tan delta=G '/G') were measured under a constant frequency (6.28 rad/s,1 Hz).

Temperature: 25 DEG C

Strain dependency test: strain range 0.1-1000%, frequency 6.28rad/s (1 Hz)

Volume sensation immediately after frying:

5, the method comprises the following steps: has a sense of volume.

4, the following steps: has a certain degree of volume feeling.

3, the method comprises the following steps: slightly lacking in the sense of bulk.

2, the method comprises the following steps: lack of bulk feel.

1, the method comprises the following steps: no sense of volume.

Shape stability:

5, the method comprises the following steps: compared with the fried food, the fried food has no deformation and shrinkage.

4, the following steps: less deformation and shrinkage than just after frying.

3, the method comprises the following steps: can be slightly deformed and contracted compared with the deep-fried food.

2, the method comprises the following steps: can be deformed and contracted compared with the deep-fried food.

1, the method comprises the following steps: compared with the shape and shrinkage of the fried rice after frying.

Sticky and glutinous taste:

5, the method comprises the following steps: can feel sticky and glutinous taste.

4, the following steps: can feel sticky and glutinous taste to a certain degree.

3, the method comprises the following steps: slightly lacking in sticky and waxy mouthfeel.

2, the method comprises the following steps: the taste of sticky glutinous rice is lacking.

1, the method comprises the following steps: no sticky and glutinous mouthfeel is felt.

TABLE 1

As shown in table 1, a doughnut dough having a deformation ratio of 0.29 to 0.59 when tan δ=1 can give a doughnut having good shape stability, volume feeling, and sticky and glutinous mouthfeel. In each example and each comparative example, the donuts immediately after frying were cut into half thickness, and voids in the cross section were examined every 10cm ² The number of voids having a maximum length of 3mm or more in cross section is in the range of 6 to 20 (the same applies to comparative examples 3 to 6 and examples 5 to 16 below)

[ comparative examples 3 and 4, examples 5 to 8 ]

In comparative examples 1, 2 and examples 1 to 4, the amounts shown in table 2 were set using the gelatinized wheat starch instead of the gelatinized tapioca starch, respectively. The stirring time at 310rpm was changed to the time shown in Table 2. Doughnuts were produced and evaluated in the same manner as in comparative examples 1 and 2 and examples 1 to 4. The results are shown in Table 2.

TABLE 2

[ comparative examples 5 and 6, examples 9 to 12 ]

In comparative examples 1, 2 and examples 1 to 4, the amounts shown in table 3 were set using the crosslinked tapioca starch of alpha phosphoric acid instead of the tapioca starch of alpha phosphoric acid. The stirring time at a rotation speed of 310rpm was changed to the time shown in Table 3. Doughnuts were produced and evaluated in the same manner as in comparative examples 1 and 2 and examples 1 to 4. The results are shown in Table 3.

TABLE 3 Table 3

[ comparative examples 7 and 8, examples 13 to 16 ]

In comparative examples 1, 2 and examples 1 to 4, the amounts shown in table 4 were set using the crosslinked tapioca starch of the alphaized etherified phosphoric acid instead of the alphaized tapioca starch, respectively. The stirring time at a rotation speed of 310rpm was changed to the time shown in Table 4. Doughnuts were produced and evaluated in the same manner as in comparative examples 1 and 2 and examples 1 to 4. The results are shown in Table 4.

TABLE 4 Table 4

As shown in tables 2 to 4, even if the presence or absence of processing other than gelatinization in the gelatinized starch or the source of the raw starch is different, a doughnut dough having a deformation ratio of 0.29 to 0.59 at a mechanical loss tangent value of 1 can be obtained by adjusting the stirring time at a rotation speed of 310rpm, and a doughnut having excellent shape stability and volume feeling can be obtained by frying the doughnut dough.

Industrial applicability

According to the present invention, it is possible to achieve both the volume sensation after frying and the shape stability after frying for a type of doughnut that is puffed by utilizing the alpha-forming power of starch.

Claims

1. A doughnut dough having a deformation ratio of 0.29 to 0.59 when the mechanical loss tangent is 1 in dynamic viscoelasticity measured at 25 ℃ and a frequency of 1 Hz.

2. The doughnut dough of claim 1, wherein the doughnut dough contains 2.2 to 4.4 parts by mass of the gelatinized starch per 100 parts by mass of the doughnut dough.

3. Doughnut dough according to claim 1 or 2, which contains an expanding agent.

4. A doughnut formed by frying the doughnut dough of any of claims 1 to 3.

5. A method of making a donut, wherein the donut dough of any one of claims 1 to 3 is fried.

6. A method of making the doughnut dough of claim 1 having the steps of: the starch-containing dough containing 2.2 to 4.4 mass% of alpha-starch is stirred at a rotation speed of 250 to 450rpm for 60 to 300 seconds.

7. The method of making doughnut dough according to claim 6, wherein the starch-containing dough is stirred at a speed of 50rpm to 150rpm for 60 seconds to 240 seconds prior to stirring the starch-containing dough at a speed of 250rpm to 450 rpm.

8. A mixed flour comprising cereal flour containing alpha-starch, wherein the mixed flour is added with an aqueous liquid and mixed with stirring to produce a doughnut dough comprising: the deformation ratio of the dynamic viscoelasticity measured at 25 ℃ and a frequency of 1Hz is 0.29-0.59 when the mechanical loss tangent value is 1.