CN117320555A

CN117320555A - Mixture for doughs and method for producing doughs

Info

Publication number: CN117320555A
Application number: CN202280030197.6A
Authority: CN
Inventors: 中畑大悟
Original assignee: Nisshin Seifun Premix Inc
Current assignee: Nisshin Seifun Premix Inc
Priority date: 2021-06-24
Filing date: 2022-06-17
Publication date: 2023-12-29
Also published as: WO2022270421A1; JPWO2022270421A1

Abstract

The mixture for doughs of the present invention comprises: a1 st wheat flour having a water absorption of 52 to 60% as measured by a flour texture meter, and a2 nd wheat flour having a water absorption of 60 to 68% and a water absorption higher than that of the 1 st wheat flour. The mass ratio of the 1 st wheat flour to the 2 nd wheat flour is 1.22-19.0. The method for producing a doughnut according to the present invention further includes a step of frying a dough prepared using the above-described mixture in heated oil such that the ratio of the weight W (unit: g) of the dough to be added to the oil to the time T (unit: seconds) required from the time of adding the dough to the oil until the dough floats up to the oil surface is W/T=2.7 to 5.5.

Description

Mixture for doughs and method for producing doughs

Technical Field

The present invention relates to a mixture for a doughnut and a method for producing a doughnut using the same.

Background

The doughs are fried snack products produced by preparing a dough from wheat flour, granulated sugar, or the like, and frying the prepared dough, and generally have a taste which is free from excessive stickiness (a sticky feel), crisp and has good teeth brittleness, and good mouth solubility. In addition, not only the taste but also the appearance of the doughnut are important, and for example, the old doughnut, spanish deep-fried dough sticks, and the like are characterized by having a unique appearance in which cracks (cracks) are formed on the surface thereof, and in addition to the good taste, such unique appearance is required (for example, patent document 1). Patent document 2 describes a mixture for a doughnut comprising domestic wheat flour and heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour, and a doughnut produced by using the mixture has a crispy and good mouth-soluble taste without a sticky feeling and is suitable for the production of aged doughnuts.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 2008-167680

Patent document 2: japanese patent application laid-open No. 2018-117616

Disclosure of Invention

In general, the mouthfeel and appearance of a doughnut are greatly affected by the properties of wheat flour as a main raw material. Conventionally, wheat flour used for producing a doughnut is selected from among wheat flours having different protein contents, such as flour having a thin texture, flour having a medium texture, flour having a strong texture, and the like, depending on the quality required for the doughnut. However, even if the wheat flour for producing doughs is selected according to such classification based on the difference in protein content, a doughnut having excellent taste and appearance may not be stably produced. For example, the properties of wheat flour are greatly different from one wheat flour to another classified as thin flour, and as a result, there are cases where quality differences occur between doughs manufactured using thin flour. There is no technology provided that can stably produce a doughnut excellent in taste and appearance.

The present invention addresses the problem of providing a technique for stably producing a doughnut excellent in taste and appearance.

The present inventors have made various studies on a technique capable of solving the previous problem, and as a result, have obtained the following findings: the wheat flour is classified by the water absorption measured by a flour mill, and a mixture for a doughnut obtained by mixing a plurality of kinds of wheat flour having different water absorption at a specific ratio is useful. Further, the following findings were obtained as a result of further investigation of the doughnut mix: by adjusting the ratio W/T of the weight W of the shaped dough to be put into the oil when frying the shaped dough prepared from the mixture to the time T required for the shaped dough to float up to the oil surface from the time of putting the shaped dough into the oil within a specific range, a doughnut excellent in taste and appearance can be stably produced.

The present invention has been completed based on the above-mentioned findings, and is a doughnut-used compound comprising: a1 st wheat flour having a water absorption of 52 to 60% as measured by a farinaceous instrument, and a2 nd wheat flour having a water absorption of 60 to 68% and a water absorption higher than that of the 1 st wheat flour, wherein the mass ratio of the 1 st wheat flour to the 2 nd wheat flour is 1 st wheat flour/2 nd wheat flour=1.22 to 19.0.

The present invention has been made based on the above-described findings, and it is a method for producing a doughnut, comprising a step of frying a dough prepared using the above-described doughnut mixture of the present invention in heated oil such that the ratio of the weight W (unit: g) of the dough to be added to the oil to the time T (unit: seconds) required from the time of adding the dough to the oil until the dough floats up to the oil surface is W/t=2.7 to 5.5.

The present invention has been completed based on the above-described findings, and is a doughnut produced using the above-described doughnut-use compound of the present invention.

Detailed Description

The mix for a doughnut (hereinafter, also simply referred to as "mix") of the present invention contains a plurality of kinds of wheat flour having different water absorption rates (hereinafter, also referred to as "powdery water absorption rate") measured by a powdery texture meter. In the present invention, "powder quality instrument" means the following device: and a device for measuring and recording the resistance of the dough applied to the blades (blades) of the mixer during the stirring process as torque by a load cell. The water absorption of the flour is expressed as the ratio of the amount of water added required to prepare a dough of a prescribed hardness to the mass of the wheat flour used for the preparation of the dough, as determined by the method described below.

Method for measuring water absorption by means of a powder instrument

300g of wheat flour (converted to a water content of 13.5% by mass) to be measured was put into a mixer provided in a farinacograph (for example, "Farinograph-TS" manufactured by Brabender Co.) and stirred by the mixer while the product temperature of the wheat flour was adjusted to 30℃and water was added to the wheat flour, and a resistance at 30℃was recorded over time in the product temperature of the dough as a mixture of the wheat flour and water, to obtain a farinacograph. The amount of water added to the wheat flour was adjusted so that the highest viscosity of the dough (peak of curve in the powder plot) at a product temperature of 30 ℃ became 500b.u. (Brabender Unit). The water absorption (%) of the wheat flour measured by a farinaceous instrument was obtained by calculating the ratio (%) of the mass of water required for preparing a dough having the highest viscosity 500b.u. to the mass of the wheat flour (300 g) by a conventional method.

The mixture of the invention comprises: a1 st wheat flour having a flour water absorption of 52 to 60% and a2 nd wheat flour having a flour water absorption of 60 to 68% and a flour water absorption higher than that of the 1 st wheat flour.

The flour water absorption of the 1 st wheat flour is preferably 52 to 59.5%, more preferably 52 to 59%, on the premise that the flour water absorption of the 2 nd wheat flour is lower.

The water absorption of the flour 2 is preferably 60.5 to 67%, more preferably 61 to 67%, on the premise that the water absorption of the flour 1 is higher.

The 1 st wheat flour and the 2 nd wheat flour can be selected from various kinds of wheat flour (thin flour, medium flour, quasi-strong flour, etc.) which can be used for producing doughs. In the present invention, 1 or more kinds of wheat flour can be selected from the 1 st wheat flour and the 2 nd wheat flour, respectively.

Typically, the 1 st wheat flour and the 2 nd wheat flour are wheat flours which have not been subjected to a treatment such as heat treatment, and may be subjected to a heat treatment.

In the mixture of the present invention, the mass ratio of the 1 st wheat flour to the 2 nd wheat flour is 1.22 to 19.0, preferably 1.3 to 15.0, more preferably 1.5 to 9.0, based on the 1 st wheat flour/2 nd wheat flour. If the mass ratio of the two wheat flour products is out of the specific range, the predetermined effect of the present invention may not be achieved as in the comparative examples discussed later.

The mix of the present invention may contain other cereal flours other than the 1 st wheat flour and the 2 nd wheat flour. In the present invention, "cereal flour" is a concept containing both cereal flour and starch. Wheat flour 1 and wheat flour 2 are one type of cereal flour. The term "starch" as used herein means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.

As the other cereal flour, cereal flour and starch which can be used for food production can be used without particular limitation, and examples thereof include: cereal flour such as soybean flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, coix seed flour, barnyard grass flour, millet flour, etc.; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, etc.; the processed starch obtained by subjecting starch to treatments such as gelatinization, etherification, esterification, acetylation, crosslinking, oxidation treatment and the like may be used alone or in combination of two or more of them.

The content of the cereal flour (including the 1 st wheat flour and the 2 nd wheat flour) in the mixture of the present invention is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, based on the total mass of the mixture.

From the viewpoint of more reliably exhibiting the effect of the 1 st wheat flour and the 2 nd wheat flour, the total content of the 1 st wheat flour and the 2 nd wheat flour in the whole of the cereal flour in the mixture of the present invention is preferably 40 mass% or more, more preferably 70 mass% or more, and still more preferably 80 mass% or more, relative to the total mass of the cereal flour.

The content of the 1 st wheat flour in the whole cereal flour in the mixture of the present invention is preferably 40 to 97% by mass, more preferably 55 to 95% by mass, based on the total mass of the cereal flour.

The content of the 2 nd wheat flour in the whole cereal flour in the mixture of the present invention is preferably 2.5 to 50 mass%, more preferably 5 to 45 mass%, based on the total mass of the cereal flour.

The mixture of the present invention may contain saccharides in addition to cereal flour from the viewpoint of further improvement of sweetness, flavor, or oral solubility. As the saccharide, saccharides widely used for eating can be used without particular limitation, and examples thereof include granulated sugar, glucose, oligosaccharide, maltose, trehalose, and fructose, and 1 or two or more of them can be used singly or in combination.

The content of the saccharide in the mixture of the present invention is preferably 20 to 80 parts by mass, more preferably 25 to 75 parts by mass, relative to 100 parts by mass of the cereal flour in the mixture.

The mixture of the present invention may contain other components than the aforementioned cereal flour and saccharide. Examples of the other components include: oils and fats such as animal oils and fats and vegetable oils; salt, powdered soy sauce, fermented product such as fermented product derived from fruit, powdered miso, and other seasonings of amino acids; expanding agents or yeasts such as sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, etc.; emulsifying agents such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitol fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearyl lactate, and calcium stearyl lactate; protein materials such as gluten, prolamine, glutenin (above wheat protein), whole egg, egg white, egg yolk (above egg protein), skimmed milk powder, whey protein (above milk protein), soybean protein, and gelatin; the dry egg such as egg powder, thickening polysaccharide, milk material, spice, enzyme, pigment, etc., may be used singly or in combination of two or more thereof in an appropriate amount.

The mixture of the present invention is obtained by mixing the aforementioned ingredients represented by the 1 st wheat flour and the 2 nd wheat flour. The form of the mixture of the present invention at normal temperature and pressure is typically powder such as powder and granule.

The mix of the invention can be used in the manufacture of doughs. In the present invention, "doughnuts" refer to foods produced by frying a dough containing wheat flour, and include deep-fried twisted dough sticks and the like in addition to foods called doughnuts. The mixture of the present invention can be used for producing a yeast doughnut in which a dough is expanded by the fermentation force of yeast, and can also be used for producing a cake doughnut in which a dough is expanded by using an expanding agent.

Next, a method for producing the doughnut of the present invention will be described.

The method for producing a doughnut according to the present invention includes a step of frying a dough prepared using the above-described mixture according to the present invention in heated oil.

Typically, the method of manufacturing a donut of the present invention has the following steps: a step of preparing a dough using the mixture of the present invention (dough preparation step); forming the dough into a predetermined shape to obtain a formed dough (forming step); and a step of frying the dough to obtain a doughnut by adding the dough to heated oil (frying step). In addition, in the case where the doughs to be produced are yeast doughs, there may be a step of fermenting the dough after the dough preparation step and before the shaping step. The steps described above can be basically carried out according to a conventional method.

The dough preparation process is typically performed by adding a liquid to a mix to obtain a mixture, and stirring (mixing) the mixture using a mixer. The dough to be produced may be a clay-like dough (so-called doughy) having a relatively small liquid content, or a paste-like dough (so-called batter) having a relatively large liquid content, and may be appropriately selected according to the type of doughs to be produced, and the like. Examples of the liquid to be added to the mixture include water, oil, seasonings, egg liquids (whole egg, egg white, egg yolk), and aqueous liquids containing milk and the like. The amount of the liquid to be added to the mixture is not particularly limited, but is preferably 15 to 60 parts by mass, more preferably 20 to 55 parts by mass, per 100 parts by mass of the mixture. In addition, in the case of calculating the addition amount of the liquid to the dough, the water content of the whole egg used as the liquid was set to 76 mass%, and the water content of the milk used as the liquid was set to 88 mass%.

The shape of the shaped dough is not particularly limited, that is, the shape of the doughnut to be produced is not particularly limited, and any shape such as a ring shape can be selected. The weight of the dough per 1 doughnut, that is, the weight of the dough to be molded which is put into the oil in the frying step is not particularly limited, and is generally preferably 20 to 80g, more preferably 20 to 70g.

In the frying step, the oil temperature at the time of frying the dough (forming the dough) is not particularly limited, and is preferably 150 to 220 ℃, more preferably 165 to 200 ℃, as long as the oil temperature is appropriately set according to the type of doughs to be produced.

The method of making the donuts of the invention is characterized in that: the ratio of the weight (hereinafter, also referred to as "dough weight") W (unit: g) of the dough (formed dough) to be put into the oil to the time (hereinafter, also referred to as "floating time") T (unit: seconds) required from the time of putting the dough into the oil until the dough floats up to the oil surface is set to W/t=2.7 to 5.5, preferably 2.7 to 5.0, more preferably 3.0 to 5.0. The dough is prepared using the aforementioned mixture of the present invention, and by adjusting the ratio W/T of the dough weight W to the floating time T within the specific range, a doughnut excellent in taste and appearance can be stably manufactured.

The ratio W/T can be adjusted by appropriately adjusting the content of components (for example, sugar, fat, swelling agent, etc.) in the mixture, the amount of liquid (for example, water, egg liquid, etc.) added to the mixture in the dough preparation step, the mixing time of the mixture and the liquid, etc. The ratio W/T can also be adjusted according to the kind of acidic agent used together with sodium bicarbonate used as the swelling agent in the mix. As the acidic agent, in addition to aluminum salts and phosphate salts, acids or salts thereof which are solid at ordinary temperatures and which can be blended in foods can be used, and examples thereof include organic acids such as succinic acid, fumaric acid, tartaric acid, citric acid, malic acid, adipic acid, gluconic acid, and lactic acid, or salts thereof, and 1 or two or more of them can be used alone or in combination in the mixture of the present invention.

Examples

The present invention will be described in further detail with reference to the following examples, but the present invention is not limited to the following examples.

[ examples 1 to 14 and comparative examples 1 to 16 ]

Raw materials were mixed in a formulation described in the column of "mix composition" in table 1 or table 2 below to produce a mix for doughs. Details of the raw materials used are as follows.

Wheat flour A1, A2: thin powder

Wheat flour B1, B2: quasi-strong powder

Wheat flour B3: strong powder

Saccharide: trade name "Spoon brand granulated sugar" manufactured by Sanjing sugar Co., ltd "

Grease: shortening, miyoshi oil Co., ltd., trade name "Crone Shortening"

Expansion agent: fermented flour, oriental Yeast Co., ltd. Trade name "Baking powder M#1"

[ manufacturing example ]: manufacture of old donuts

An old donut, which is one of cake donuts, was made using the blends of the examples and comparative examples. Specifically, 1500g of a mixture, water, whole egg (the amount shown in table 1 or table 2) and an emulsifier (2 parts by mass per 100 parts by mass of the mixture) were put into a commercially available mixer, and after stirring at a low speed for 120 seconds, the dough adhering to the stirring blade of the mixer was scraped off, and then stirred at a high speed for 150 seconds to prepare a dough (dough preparation step). After the dough was left standing at the product temperature of 25 ℃ for 10 minutes, each doughnut was divided into 33g, and the divided dough was formed into a ring shape to obtain a formed dough (forming step). The shaped dough was put into oil at an oil temperature of 180 ℃ and after frying for 1 minute and 5 seconds, the shaped dough was turned upside down and the opposite side was fried for 1 minute and 5 seconds, to produce an old doughnut. Preferably, the older donuts have cracks called cracks formed only on the front (upper) side and no cracks formed on the back (lower) side.

[ evaluation test ]

The produced old donuts were subjected to residual heat removal after frying, and then evaluated for their taste (crispy feeling, no sticky feeling, good mouth solubility) and appearance (cracks) according to the following evaluation criteria (5 minutes full). 10 panelists performed the evaluation. The arithmetic average of the evaluation scores of 10 panelists is shown in table 1 or table 2.

Evaluation criterion of crisp feeling

5, the method comprises the following steps: very crisp and crisp teeth feel, and very good.

4, the following steps: crisp and good.

3, the method comprises the following steps: the crisp feeling is insufficient.

2, the method comprises the following steps: almost no crisp feeling, a little soft and soft, and poor.

1, the method comprises the following steps: has no crisp feeling, soft and soft, and is extremely bad.

Evaluation criterion for no sticky feeling

5, the method comprises the following steps: has no sticky feel and is very good.

4, the following steps: almost no sticky feel and good effect.

3, the method comprises the following steps: slightly sticky.

2, the method comprises the following steps: has a sticky feel and is bad.

1, the method comprises the following steps: very sticky and very bad.

Evaluation criterion of oral solubility

5, the method comprises the following steps: is extremely good.

4, the following steps: good.

3, the method comprises the following steps: slightly worse.

2, the method comprises the following steps: and (3) difference.

1, the method comprises the following steps: agglomeration in the mouth is very poor.

Evaluation criterion of appearance

5, the method comprises the following steps: the cracks on the surface side are very large and the contrast of the color is very clear.

4, the following steps: the cracks on the surface side are large, and the contrast of the color is clear.

3, the method comprises the following steps: the cracks on the surface side are slightly smaller.

2, the method comprises the following steps: the cracks on the surface side are small, and a part of the surface side has a part where the cracks are not formed. Or the cracks on the surface side are large and the shape of the doughnut is unstable.

1, the method comprises the following steps: there were no cracks on the surface side. Or cracks are formed on both the surface side and the back side, the shape of the doughnut is easily broken.

As shown in table 1, the following mixtures were used in each example, and the mixtures contained: the 1 st wheat flour having a flour water absorption of 52 to 60% and the 2 nd wheat flour having a flour water absorption of 60 to 68% and a flour water absorption higher than that of the 1 st wheat flour, and the content mass ratio of the 1 st wheat flour to the 2 nd wheat flour is in the range of 1 st wheat flour/2 nd wheat flour=1.22 to 19.0, and therefore the doughs of the examples are excellent in taste and appearance as compared with the comparative examples using the mixture which does not satisfy the above conditions.

As shown in table 2, since the ratio W/T of the dough weight W to the floating time T in the frying step was in the range of 2.7 to 5.5 in each example, the doughs were excellent in taste and appearance as compared with each comparative example not satisfying the range.

Industrial applicability

According to the present invention, there are provided a mixture for a doughnut and a method for producing a doughnut, which can stably produce a doughnut having excellent taste and appearance.

Claims

1. A mix for a doughnut comprising: a1 st wheat flour having a water absorption of 52 to 60% as measured by a farinaceous instrument, and a2 nd wheat flour having a water absorption of 60 to 68% and a water absorption higher than that of the 1 st wheat flour,

the mass ratio of the 1 st wheat flour to the 2 nd wheat flour is 1.22-19.0.

2. The mix for a doughnut according to claim 1, wherein the total content of the 1 st wheat flour and the 2 nd wheat flour in all the cereal flour in the mix is 40% by mass or more.

3. A method for producing a doughnut comprising the step of frying a dough prepared using the doughnut-used compound according to claim 1 or 2 in a heated oil,

the ratio of the weight W of the dough to be added to the oil to the time T required from the time of adding the dough to the oil until the dough floats up to the oil surface is set to W/T=2.7-5.5, wherein the unit of the weight W is g and the unit of the time T is seconds.

4. A doughnut produced using the mixture for a doughnut according to claim 1 or 2.