JP2003333993A - Mixed flour for fried cake food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mixed flour for fried cakes represented by doughnut, effective for suppressing oil absorption and melting of sugar coat and improving the quality of the cake such as the texture of the inner phase, voluminousness and palatability. <P>SOLUTION: The mixed flour for fried cakes contains powder polyglycerol fatty acid esters having particle diameter of ≤500 μm, containing stearic acid and/or behenic acid as the main constituent fatty acid and having an esterification ratio of ≥50%. <P>COPYRIGHT: (C)2004,JPO

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a mixed powder used for oil confectionery foods represented by donuts, and more particularly, to oil absorption properties of oil confectionery foods. The present invention relates to a mixed powder for reducing the quality of the internal phase, such as texture and volume, texture and the like, by reducing sugar and crying. 2. Description of the Related Art A general oil confectionery food is mainly made of cereal flour such as wheat flour and starch, sugars and oils and fats, and a dough consisting of eggs, a leavening agent, a spice and water is fried with cooking oil. There is a donut as a typical one. Donut is a food that has a unique texture, flavor, and richness when fried in oil, but on the other hand, its high oil content leads to higher calorie intake, and it has become increasingly difficult to adapt to recent consumer health consciousness . In addition, the edible oil that has absorbed the product itself often leaks out onto the surface of the confectionery, thereby deteriorating the appearance of the confectionery itself. For this reason, in the dough to be blended, a method of using a strong flour having a high gluten content and a method of increasing the total egg content are known, but these give a remarkable change in the flavor and texture of the product donut. There was a disadvantage that it would. Further, a method of adding a small amount of a calcium agent to wheat flour to be used is disclosed in Japanese Patent Application Laid-Open No. Sho 60-130353, and a method of adding a pregelatinized starch to a mixed powder is disclosed in Japanese Patent Application Laid-Open No. Sho 63-1.
Although many technologies such as “73539” have been disclosed, in reality, sufficient effects have not been obtained. Further, a method of using purified palm oil, liquid vegetable oil, extremely hardened oil, and polyglycerin fatty acid ester in edible oil "JP-A-8-160476", and a method of containing glucose oxidase in edible oil "JP-A-10-310"
065 "and the like. However,
These techniques relate to the reduction of oil absorption by edible oil used for fried donut and the suppression of sugar weeping, and do not mention the mixed powder constituting the donut. SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to reduce oil absorption and sugar crying in oil confectionery foods represented by donut, and to further reduce the texture, volume,
An object of the present invention is to provide a mixed powder for oil confectionery foods capable of improving the texture and the like. As a result of intensive studies, the present inventors have found that the present invention is in the form of a powder having a particle diameter of 500 μm or less, the main constituent fatty acid is stearic acid and / or behenic acid, and the esterification is The present inventors have found that the above object can be achieved by adding a polyglycerin fatty acid ester having a ratio of 50% or more to the mixed powder for oil confectionery foods, and completed the present invention. According to the present invention, an oil confectionery food represented by a donut contains, as a main component, a cereal flour capable of reducing oil absorption and sugar weeping and improving the quality of the internal phase such as texture, volume and texture. A mixed powder for oil confectionery food is provided. [0008] Hereinafter, the mixed powder for oil confectionery food of the present invention will be described in detail. The mixed powder for oil confectionery foods of the present invention is used for oil confectionery foods represented by donut, and acts to reduce oil absorption after frying and to prevent sugar crying. The polyglycerin fatty acid ester used in the present invention is in a powder form and needs to be solid beforehand. Generally, polyglycerin fatty acid ester is obtained by esterifying polyglycerin and fatty acid, and takes a liquid or solid form depending on the type of fatty acid used. The polyglycerin fatty acid ester of the present invention comprises a stearic acid having 18 carbon atoms whose main constituent fatty acid is a saturated fatty acid;
Ester used alone or in combination of two behenic acids can be used. Further, as another saturated fatty acid, palmitic acid having 16 carbon atoms, arachiic acid having 20 carbon atoms, and a liquid unsaturated fatty acid such as oleic acid or carbon number such as myristic acid can be appropriately used if it can take a solid form. Up to 14 fatty acids may be used. The polyglycerol used has an average degree of polymerization calculated from the hydroxyl value of 2 to 10, preferably 4 to 10. The esterification rate of the polyglycerin fatty acid ester needs to be 50% or more, preferably 7%.
0% or more. If it is less than 50%, the effect of lowering the oil absorbency becomes difficult to obtain, and sugar weeping occurs, which is not preferable. The polyglycerin fatty acid ester used in the present invention is a powder having a particle diameter of 500 μm or less. More preferably, it is 250 μm or less. Particle size 500μm
If it is below, it can be uniformly dispersed in the mixed powder and the surface activity can be imparted uniformly. However, if it exceeds 500 μm, since the particle size is large, the surface activity may be biased, which is not preferable. Further, as the powdering method, there are various methods such as a method by pulverization such as freeze-pulverization, cooling pulverization, a method by recrystallization using a solvent, a method by spray drying,
Any method may be used as long as the powder has a particle diameter of 500 μm or less. The mixing ratio of the polyglycerin fatty acid ester used in the mixed powder for oil confectionery food of the present invention to the mixed powder is preferably 0.05% to 5%, particularly preferably 0.1% to 3%. If it is less than 0.05%, the desired effect is hardly obtained, and 5
% Is not preferable because it affects the original flavor of the oil confection. The mixed flour of the present invention includes cereal flour, sugar,
What is usually used as a donut material, such as an expanding agent, can be used. Grain flour may be mainly flour, flour, medium flour, or strong flour,
Grain flour other than flour can also be used. As the saccharide, sugar is usually used, but saccharides other than sugar, such as glucose, lactose, and fructose, can be partially used. In order to further reduce oil absorption and sugar crying, the mixed powder for oil confectionery food of the present invention contains powdered food emulsifier such as sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, lecithin, and casein. An edible protein such as gluten or gluten may be used in combination. [0016] Other commonly used auxiliary materials can be freely added to the mixed powder for oil confectionery food of the present invention. For example, starch, flavor, egg yolk, egg white, pigment, dietary fiber,
Powdered fats and oils are raised. The present invention will be described in more detail with reference to the following examples, which should not be construed as limiting the scope of the invention. Example 1: 73.5 parts of flour, 25 sugar
Part, baking powder 1 part and hexaglycerin pentastearate powder (esterification rate 62%, particle size 20
(0 μm or less) 0.5 part was mixed in a powder state to obtain 100 parts of the mixed powder for oil confectionery food of the present invention. Example 2: 73.5 parts of flour, 25 parts of sugar, 1 part of baking powder, and 0.5 powder of decaglycerin decabenate (esterification rate 83%, particle diameter 200 µm or less) 0.5
Were mixed in a powder state to obtain 100 parts of the mixed powder for oil confectionery food of the present invention. Comparative Example 1: 74 parts of flour, 25 parts of sugar and 1 part of baking powder were mixed in a powder state to obtain 100 parts of a mixed powder for oil confectionery foods. Comparative Example 2: A mixed powder for oil confectionery food was obtained by using hexaglycerin distearate powder (esterification rate: 25%, particle diameter: 200 µm or less) instead of hexaglycerin pentastearate powder in Example 1. Comparative Example 3: A mixed powder for oil confectionery food was obtained by using decaglycerin pentabehenate powder (esterification rate 42%, particle diameter 200 μm or less) instead of hexaglycerin pentastearate powder in Example 1. Test Example: 70 parts of the mixed powder for oil confectionery food obtained in Examples 1 and 2 and Comparative Examples 1 to 3, 15 parts of liquid egg,
10 parts of milk and 5 parts of butter were added and kneaded to prepare a donut dough. After the dough was molded, both sides were fried in 170 ° C. salad oil for 4 minutes, and granulated sugar was overlaid to prepare a donut. The donut obtained in Examples 1 and 2 and Comparative Examples 1 to 3 was subjected to a sensory evaluation by ten panelists. Table 1 shows the evaluation methods for oil absorption, sugar crying, and internal phase.
The score was evaluated by 10 panelists according to the criteria shown in Table 2, and the average value was shown in Table 2. [Table 1] [Table 2] As can be seen from Table 2, Examples 1 and 2 exhibited oil absorbency and reduced sugar crying as compared with Comparative Examples 1 to 3, and the inner layer was uniform. The texture and flavor of Examples 1 and 2 were as good as or better than Comparative Example 1. The use of the mixed powder for oil confectionery foods of the present invention reduces oil absorption leading to lower calories in oil confectionery foods represented by donut, and reduces sugar crying that impairs the appearance of the product. A significantly reduced product can be obtained.

Claims (1)

Claims: 1. A polyglycerol fatty acid ester having a particle size of not more than 500 μm and having a main constituent fatty acid of stearic acid and / or behenic acid and an esterification ratio of not less than 50%. Mixed powder for oil confectionery foods characterized by containing.