JP2005102581A - Cake doughnut and method for producing cake doughnut - Google Patents
Cake doughnut and method for producing cake doughnut Download PDFInfo
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Abstract
Description
本発明は、ケーキドーナツ及びその製造方法に関する。本発明はより詳しくは、特定の糖水分散液でケーキドーナツを表面処理することにより、好ましい食感及び外観を有するケーキドーナツ製品を提供するケーキドーナツの製造方法に関する The present invention relates to a cake donut and a manufacturing method thereof. More specifically, the present invention relates to a method for producing a cake donut that provides a cake donut product having a preferable texture and appearance by surface-treating the cake donut with a specific aqueous sugar dispersion.
ドーナツはその製法から、イースト発酵法によって作られるイーストドーナツと、それ以外の方法によって、例えば一般にベーキングパウダーなどの化学膨張剤によって作られるケーキドーナツに大別することができる。このケーキドーナツには、ベーキングパウダーなどの化学膨張剤を使用しないシュードーナツも通常包含される。
ケーキドーナツは化学膨脹剤（ベーキングパウダー）を用いて生地を膨化させるもので、自動式の製造装置が種々考案されるなど量産に適しているが、反面、食味や食感が単調に陥りやすい欠点がある。またケーキドーナツは、製造後喫食するまでの間に澱粉等の成分が老化しやすく、本来の食感を長時間維持することが困難である。近年、食生活の多様化と高度化に伴い、ケーキドーナツにも新規な味覚や食感、並びに出来立て感が求められるようになった。従来、この要請に応えるべく、種々の試みがなされている。例えば、特定条件で熱処理したデュラム小麦粉を用いることにより、ソフトで良好な口溶けとするケーキドーナツの製造方法が提案され（特許文献１参照。）、脱脂した卵黄粉末を含有させることにより、適度な柔らかさと口溶け、しっとり感を持つケーキドーナツの製造方法が提案されている（特許文献２参照。）。
上記の従来技術は、特殊な食品素材や食品添加物を用いることにより、ケーキドーナツの食感の改変と老化の遅延を図ったものである。これらの技術は部分的な効果にとどまり、使用する食品素材によっては意図しない味や匂いを伴うものもあり、満足すべき結果は得られない。しかも原料に特殊な処理を必要とする例が多く、入手難や製造原価の上昇を伴う欠点がある。更に最近の市場では、食品添加物に極力依存しない方法や製品が求められる傾向が強い。
Donuts can be roughly classified into yeast donuts produced by yeast fermentation and cake donuts produced by other methods, for example, generally by chemical expansion agents such as baking powder. This cake donut usually includes a shoe donut that does not use a chemical swelling agent such as baking powder.
Cake donuts use a chemical expansion agent (baking powder) to expand the dough, and are suitable for mass production, such as the creation of various automatic manufacturing equipment, but on the other hand, the taste and texture tend to be monotonous There is. In addition, cake donuts tend to age such as starch before being eaten after production, and it is difficult to maintain the original texture for a long time. In recent years, with the diversification and sophistication of eating habits, cake donuts are also required to have a new taste, texture and freshness. Conventionally, various attempts have been made to meet this demand. For example, a method for producing a cake donut that is soft and has a good mouth melt by using durum flour that has been heat-treated under specific conditions is proposed (see Patent Document 1). A method for producing a cake donut that melts into the mouth and has a moist feeling has been proposed (see Patent Document 2).
The above-mentioned conventional technology aims to modify the texture of cake donuts and delay aging by using special food materials and food additives. These technologies have only partial effects, and some food materials used have an unintended taste and smell, and satisfactory results cannot be obtained. In addition, there are many examples that require special treatment of the raw material, and there are drawbacks associated with difficulty in obtaining and an increase in manufacturing costs. Furthermore, in the recent market, there is a strong tendency to demand methods and products that are as independent as possible from food additives.
特殊な素材や添加物を使わずに菓子類の食感を改変し、老化を遅延する手段として、焼成後の菓子を液体に浸浸し、或いは刷毛等で液体を塗ることによって、菓子の内相に液体を沁み込ませる技法が知られている。この方法を利用した菓子の代表的なものにサバランがあり、用いる液体としては糖のシロップや洋酒類、或いはこれらの組合せが一般的である。またケーキにこれらの液体を沁み込ませ食感をしっとりとさせる技法は、アンビベと呼ばれ、フランス菓子の分野で一般的である。菓子類に対するシロップなどの付与が種々提案されていて、アンビベ用シロップ（例えば、非特許文献１参照。）、パイの衣がけ蜜（例えば、特許文献３参照。）などが知られている。 As a means to modify the texture of confectionery without using special materials and additives and delay aging, the confectionery's internal phase can be obtained by immersing the baked confectionery in a liquid or painting it with a brush or the like. A technique for swallowing a liquid into a container is known. A typical confectionery using this method is sabaran, and the liquid used is generally sugar syrup, liquor, or a combination thereof. The technique of making these cakes soaked with these liquids is called Ambibe and is common in the field of French confectionery. Various provisions of syrup and the like for confectionery have been proposed, and syrup for ambibe (for example, see Non-Patent Document 1), pie garments (for example, see Patent Document 3), and the like are known.
従来、液体を沁み込ませる技法は専ら焼き菓子に限定され、ケーキドーナツ等の揚げ菓子に用いられた例は殆どない。この理由として次の事情が考えられる。即ち、焼き菓子はオーブン等の高温雰囲気中で比較的長時間かけて調理され、その間に澱粉、蛋白質等の成分が十分に固化し強固な組織を形成する。一方、ケーキドーナツは高温の揚げ油による直接加熱により、極く短時間で調理される。一般にケーキドーナツの加熱調理時間は、焼き菓子の数分の一、乃至十数分の一に過ぎず、結果的にケーキドーナツの組織構造は焼き菓子に比べて遥かに脆弱である。
このような焼き菓子とケーキドーナツの差は、製品内部に液体が浸透した際に歴然と表われ、ドーナツにあっては急激に組織がふやけて著しく食感が低下し、喫食に耐えない状態に至る。
従って、この方法をケーキドーナツに応用するには、液体の浸透時間を厳密に規定して作業を行うことが必須となるが、この最適範囲は極めて狭い上に、ドーナツの揚げ状態等により容易に変動するため、実用化は困難である。例えば、シロップを比較的高濃度で調製しドーナツに利用した例（非特許文献２参照。）も提案されるが、液体が内部までに十分浸透せず食感への効果は期待できない。また、ドーナツの表面がシロップでべたつき、取扱いや包装作業の重大な障害となるだけでなく、包装材の汚れの原因となり、外観上も商品価値を著しく損なう可能性がある。
Conventionally, the technique of squeezing liquid is limited to baked confectionery, and there are almost no examples used for fried confectionery such as cake donuts. The following can be considered as this reason. That is, baked confectionery is cooked for a relatively long time in a high-temperature atmosphere such as an oven, and during that time, components such as starch and protein are sufficiently solidified to form a firm structure. On the other hand, cake donuts are cooked in a very short time by direct heating with hot frying oil. In general, the cooking time of a cake donut is only a fraction to a tenth of that of a baked confectionery, and as a result, the structure of the cake donut is much more fragile than that of a baked confectionery.
The difference between such baked goods and cake donuts is apparent when the liquid penetrates the inside of the product, and in the donuts, the structure suddenly becomes hot and the texture is drastically lowered, leading to a state that can not withstand eating. .
Therefore, in order to apply this method to cake donuts, it is indispensable to carry out the work by strictly defining the liquid infiltration time, but this optimum range is very narrow, and it can be easily adjusted depending on the donut fried state etc. Because it fluctuates, practical application is difficult. For example, an example in which a syrup is prepared at a relatively high concentration and used in a donut (see Non-Patent Document 2) is also proposed, but the liquid does not sufficiently penetrate into the interior, and an effect on the texture cannot be expected. Further, the surface of the donut becomes sticky with syrup, which not only becomes a serious obstacle to handling and packaging work, but also causes the packaging material to become dirty, which may significantly impair the commercial value of the appearance.
ケーキドーナツの表面を糖の濃厚溶液等で被覆し仕上げる方法は公知である。この方法には、ドーナツに光沢を与えて外観上の商品価値を上げる他、味付け等の効果もある。この作業及び使用する素材は「アイシング」と総称され、ドーナツに多用されるグレーズ（グラス）を始めとして、多くの種類があることが知られている（例えば、非特許文献３参照。）。これらはいずれも糖類を主要な原料とし、一見、上述のシロップと類似する。しかし、シロップが製品の内部に浸透して本来の効果を発揮するのに対し、アイシングは実質的に製品表面に留まり続けて初めて目的を達するものであり、両者の間には本質的な相違がある。また従来のアイシングではドーナツの食感を根本的に改変することは困難であり、アイシングに関する改良は、従来のアイシングの利用適性を向上させたに過ぎず、本質的に従来のアイシングの域を出るものではない。
こうして、食味や食感が短調に陥り易いケーキドーナツにおいて、新規な食感が求められており、また保管中の老化をできるだけ抑制し、本来の食感が維持できるケーキドーナツの改良が求められている。さらに食感のみならず、取り扱いや包装作業にも不都合のないケーキドーナツの改良が求められている。
A method of coating and finishing the surface of a cake donut with a concentrated sugar solution or the like is known. This method has effects such as seasoning as well as giving the donuts gloss to increase the commercial value of the appearance. This work and the materials used are collectively referred to as “icing”, and it is known that there are many types such as glaze (glass) frequently used in donuts (for example, see Non-Patent Document 3). All of these use sugars as the main raw material, and at first glance are similar to the syrup described above. However, while syrup penetrates the inside of the product and exerts its original effect, icing reaches its purpose only when it remains substantially on the surface of the product, and there is an essential difference between the two. is there. In addition, it is difficult to fundamentally change the texture of donuts with conventional icing, and the improvement related to icing has only improved the suitability of conventional icing, and essentially goes beyond the conventional icing. It is not a thing.
In this way, there is a need for a new texture in cake donuts that tend to suffer from poor taste and texture, and there is a need for improvements in cake donuts that can suppress aging during storage as much as possible and maintain the original texture. Yes. Furthermore, there is a demand for improvement of cake donuts that are not inconvenient not only for texture but also for handling and packaging.
本発明の目的は、ケーキドーナツの食感や耐老化性の観点から、優れた食感及び保管中の老化をできるかぎり抑制し、よりよい食感が維持できる、新規な商品価値を付与したケーキドーナツを提供することである。本発明の目的はさらに、そのような新規な商品価値を付与したケーキドーナツを製造する方法を提供することである。 The object of the present invention is to provide a cake with a novel commercial value that can suppress the texture and aging during storage as much as possible from the viewpoint of the texture and aging resistance of the cake donut, and maintain a better texture. Is to provide donuts. The object of the present invention is further to provide a method for producing a cake donut with such a novel commercial value.
本発明者らは上記課題を達成するために、鋭意研究を重ねた結果、ケーキドーナツに、所定の糖分散液により特定の条件下で表面処理を行うことにより、ドーナツ内部に糖分散液を浸透させることができ、好ましい食感を持たせ且つ保管中の老化が抑制されて良好な食感が維持できることを見出し、本発明を完成させるに至った。
従って本発明は、水／糖の質量比が０．３０〜０．７０である糖の水分散液が付与されていることを特徴とするケーキドーナツである。本発明はまた、糖液が内相に浸透していることを特徴とするケーキドーナツである。本発明はさらに、このようなケーキドーナツが冷凍された冷凍ケーキドーナツに向けられている。
本発明はさらに、ドーナツ生地をフライした後得られたケーキドーナツの表面に、温度１０〜３０℃の水／糖の質量比が０．３０〜０．７０である糖の水分散液を塗布することを特徴とする、ケーキドーナツの製造方法である。
As a result of intensive research to achieve the above-mentioned problems, the present inventors permeate the sugar dispersion into the donut by subjecting the cake donut to surface treatment with a predetermined sugar dispersion under specific conditions. The present inventors have found that a favorable texture can be imparted and a good texture can be maintained by suppressing aging during storage, and the present invention has been completed.
Accordingly, the present invention is a cake donut characterized by being provided with an aqueous dispersion of sugar having a water / sugar mass ratio of 0.30 to 0.70. The present invention is also a cake donut characterized in that the sugar solution penetrates into the internal phase. The present invention is further directed to a frozen cake donut in which such a cake donut is frozen.
The present invention further applies an aqueous dispersion of sugar having a water / sugar mass ratio of 0.30 to 0.70 at a temperature of 10 to 30 ° C. on the surface of a cake donut obtained after frying the donut dough. It is the manufacturing method of the cake donut characterized by the above-mentioned.
参考まで従来のアイシング並びにシロップの特徴をまとめると、ほぼ以下のようになる。[アイシング]： 水／糖の組成比（質量比）が概ね０．２０以下の比較的高濃度であり、糖の飽和溶液中に糖の微結晶が分散して存在する。この分散液は概ね３８〜５５℃程度に加温または加熱してドーナツの仕上げ作業に供し、製品表面を被覆する機能を有する。作業は通常、ドーナツをフライ直後、品温が概ね７０℃以上の状態で行われる。
[シロップ]： 水／糖の組成比（質量比）が概ね１．０以上の比較的低濃度であり、糖はほぼ完全に溶解し て澄明な溶液状をなし、実質的に糖の結晶は残存しない。この溶液は、焼き菓子等を浸漬したとき、その内相に浸透して食感を変改する等の機能を有する。浸透作業は焼き菓子等を焼成直後、冷却後いずれの状態でも行われる。
For reference, the characteristics of the conventional icing and syrup are summarized as follows. [Icing]: The composition ratio (mass ratio) of water / sugar is a relatively high concentration of approximately 0.20 or less, and sugar microcrystals are dispersed in a saturated sugar solution. This dispersion is heated or heated to about 38 to 55 ° C. to be used for finishing the donut, and has a function of covering the product surface. The work is usually performed immediately after the donuts are fried in a state where the product temperature is approximately 70 ° C. or higher.
[Syrup]: The water / sugar composition ratio (mass ratio) is a relatively low concentration of approximately 1.0 or more, and the sugar dissolves almost completely to form a clear solution, and the sugar crystals are substantially It does not remain. When the baked confectionery or the like is immersed, this solution has a function of penetrating into the inner phase and changing the texture. The permeation operation is performed either immediately after baking the baked confectionery or the like and after cooling.
これらに対し本発明は、糖の水分散液の水／糖の組成比（質量比）を所定の範囲内として、該糖水分散液を付与するときの液温を所定の範囲内として、ケーキドーナツに適用するものである。
本発明の好ましい実施態様として、該糖の水分散液を塗布するときのケーキドーナツの品温が７０℃以上であることが挙げられる。
本発明で使用する糖の水分散液は、具体的には、常温にて糖を水中に均一に分散させて得られた、糖結晶の水分散液であり、液の性状としては白濁しているものである。
本発明の具体的な実施態様では、糖の水分散液の塗布は浸漬による塗布、流下による塗布又は刷毛による塗布などで実施され得る。本発明の具体的な実施態様では、糖の水分散液が塗布された後、ケーキドーナツは放冷される。本発明ではさらに、上記のケーキドーナツを冷凍し、冷凍ケーキドーナツを製造することができる。
In contrast, the present invention provides a cake donut with a water / sugar composition ratio (mass ratio) of an aqueous sugar dispersion within a predetermined range and a liquid temperature when the aqueous sugar dispersion is applied within a predetermined range. Applies to
As a preferred embodiment of the present invention, the product temperature of the cake donut when applying the aqueous dispersion of sugar is 70 ° C. or higher.
The aqueous dispersion of sugar used in the present invention is specifically an aqueous dispersion of sugar crystals obtained by uniformly dispersing sugar in water at room temperature, and the liquid properties are cloudy. It is what.
In a specific embodiment of the present invention, the aqueous sugar dispersion may be applied by dipping, flowing down, or brushing. In a specific embodiment of the invention, the cake donut is allowed to cool after the aqueous sugar dispersion is applied. Furthermore, in the present invention, the above cake donut can be frozen to produce a frozen cake donut.
本発明のケーキドーナツ及びケーキドーナツの製造方法によれば、食感が軽く口溶けが良好であり、また、老化が抑制されて保管後においても良好な食感が維持された、ケーキドーナツを提供することができる。また、本発明により得られたケーキドーナツは、その取り扱いや包装作業にも不都合がなく、包装材への汚れがなく、本発明によれば食感及び外観ともに商品価値の高いケーキドーナツが提供できる。 According to the cake donut and the method for producing the cake donut of the present invention, it is possible to provide a cake donut that has a light texture and is well melted in the mouth, and also has a good texture that is maintained even after storage because aging is suppressed. be able to. In addition, the cake donut obtained by the present invention has no inconvenience in handling and packaging work, there is no contamination on the packaging material, and according to the present invention, a cake donut having a high commercial value can be provided in both texture and appearance. .
本発明でいうケーキドーナツは、イースト発酵法以外の方法によって作られるドーナツを指し、シュードーナツも包含する。
本発明のケーキドーナツの製造方法において、糖の水分散液を付与するケーキドーナツは常法によりドーナツ生地をフライして得られたものでよい。
ケーキドーナツの生地には通常の組成を採用することができ、小麦粉として一般に薄力粉８０〜５０質量％、強力粉２０〜５０質量％ほどの比率で混合したものを用いる。ケーキドーナツ生地は、直接油の中に落としてフライする。ケーキドーナツは薄く生地をのばし、リング型か好みの型で抜いて油の中に落として揚げるか、又は手抜きの生地よりもやわらかい生地を絞り袋と口金を使って絞り出して揚げるなどの態様がある。手抜きの生地を作るか、絞りだし用の生地か、あるいはローラーで延ばして油に落とす（いわゆる機械製造にたえうる）生地にするかは、生地中の水分保有量によって調節できる。一般には牛乳や卵などで固さを調節する。生地にはその他に、小麦粉以外の穀粉、砂糖（例えばグラニュー糖、上白糖、三温糖、黒糖、ブドウ糖、乳糖、麦芽糖、果糖など）、化学膨張剤（ベーキングパウダーなど）、油脂（ショートニング、マーガリンなど）、乳化剤、粉乳、食塩、香料などを添加することができ、さらに必要あれば加水してもよい。
これらの材料を合わせて常法に従ってミキシングを行い、その後若干のねかせ時間をとってもよい。
こうして得られた生地を好みの形に抜いたり絞ったりして油に落とし、常法に従ってフライする。揚げ温度は一般に１７０〜１９０℃である。
The cake donut as used in the field of this invention refers to the donut made by methods other than the yeast fermentation method, and also includes a shoe donut.
In the method for producing a cake donut according to the present invention, the cake donut to which the aqueous dispersion of sugar is applied may be obtained by frying donut dough by a conventional method.
A normal composition can be adopted for the dough of the cake donut, and the flour is generally mixed at a ratio of about 80 to 50% by weight of flour and 20 to 50% by weight of strong flour. Cake donut dough is dropped directly into oil and fried. Cake donuts can be rolled out thinly, extracted with a ring or favorite mold and dropped in oil, or squeezed using a squeezed bag and base to soften the dough, and then fried . Whether the dough to be cut out, the dough for squeezing, or the dough that is stretched with a roller and dropped into oil (so-called machine manufacturing) can be adjusted by the moisture content in the dough. Generally, the hardness is adjusted with milk or eggs. In addition to flour, flour other than wheat flour, sugar (eg granulated sugar, super white sugar, tri-warm sugar, brown sugar, glucose, lactose, maltose, fructose, etc.), chemical swelling agents (baking powder, etc.), fats and oils (shortening, margarine) Etc.), emulsifiers, milk powder, salt, fragrance and the like can be added, and if necessary, they may be added with water.
These materials may be combined and mixed according to a conventional method, and then a slight sneaking time may be taken.
The dough thus obtained is drawn or squeezed into a desired shape, dropped into oil, and fried according to a conventional method. The frying temperature is generally 170-190 ° C.
本発明は、上述のように常法に従ってフライして得られたケーキドーナツに糖の水分散液を付与する。
本発明で使用する糖の水分散液の調製に用いる糖は、蔗糖、ぶどう糖、果糖、麦芽糖、乳糖などであり、これらの糖の結晶を粉砕した粉末、いわゆる粉糖が好ましい。これらの糖類の中でも味覚上、蔗糖が特に好ましく用いられる。上記糖以外にもソルビトール、マルチトール、エリスリトールなどの糖アルコール類も、粉末状態であれば適宜使用し得る。使用する粉糖の粒度としては、特に限定されるものではないが、分散液中における結晶の沈降速度が実用上問題ない範囲が適当であり、沈降速度が速過ぎず、糖の分散状態が比較的長時間保持されるような粒度である。粒度はまた、粉糖がケーキドーナツに付着した際に、熱で溶解することができる範囲であればよい。使用する粉糖の粒度は具体的に、粒径７５μｍ以下が９０％以上であるいことが好ましい。
In the present invention, an aqueous dispersion of sugar is applied to a cake donut obtained by frying according to a conventional method as described above.
The sugar used for preparing the aqueous dispersion of sugar used in the present invention is sucrose, glucose, fructose, maltose, lactose and the like, and powder obtained by pulverizing crystals of these sugars, so-called powdered sugar is preferable. Among these sugars, sucrose is particularly preferably used for taste. In addition to the above sugars, sugar alcohols such as sorbitol, maltitol, and erythritol can be used as appropriate in a powder state. The particle size of the powdered sugar to be used is not particularly limited, but a range in which the sedimentation rate of the crystals in the dispersion is practically acceptable is appropriate, the sedimentation rate is not too fast, and the sugar dispersion state is compared. The particle size is such that it can be maintained for a long time. The particle size may be in a range that can be dissolved by heat when the sugar powder adheres to the cake donut. Specifically, the particle size of the powdered sugar used is preferably 90% or more when the particle size is 75 μm or less.
糖の水分散液の調製にあたって、該分散液のドーナツへの浸透を充分にして且つドーナツの表面にべたつきがないように作業上、視覚上好ましくする観点から、水及び糖を、水／糖の質量比を０．３０〜０．７０の範囲で使用し、好ましくは０．４０〜０．６０の範囲で使用する。糖の水分散液は所定量の糖及び水を攪拌し、糖の結晶を均一に分散させることによって調製することができる。糖の水分散液には、上記成分の他に蜂蜜、水飴、香料などを添加してもよく、その量は糖１００質量部あたり１０質量部程度までが適当である。攪拌にはミキサーなどを用いてもよい。調製時の水温は、調製後に糖の結晶が実質的に残存するような温度であればよく、常温でよく、具体的には１０〜５０℃の範囲でよく、こうして調製された糖の水分散液は白濁していて、糖の結晶が存在していることが判る。
なお、この分散液を加熱して糖を溶解させた場合には、本発明の効果は失われる。
糖の水分散液は静置しておくと、糖の結晶が沈降するので、使用する前に軽く攪拌することが望ましい。
In the preparation of an aqueous dispersion of sugar, water and sugar are added to the water / sugar from the viewpoint that the penetration of the dispersion into the donut and the surface of the donut is not visually sticky from the viewpoint of work. The mass ratio is used in the range of 0.30 to 0.70, preferably in the range of 0.40 to 0.60. An aqueous dispersion of sugar can be prepared by stirring a predetermined amount of sugar and water to uniformly disperse the sugar crystals. In addition to the above components, honey, starch syrup, fragrance and the like may be added to the sugar aqueous dispersion, and the amount is suitably up to about 10 parts by mass per 100 parts by mass of sugar. A mixer or the like may be used for stirring. The water temperature at the time of preparation may be a temperature at which sugar crystals substantially remain after preparation, and may be room temperature, specifically in the range of 10 to 50 ° C. The aqueous dispersion of the sugar thus prepared The liquid is cloudy and it can be seen that sugar crystals are present.
In addition, when this dispersion liquid is heated and sugar is dissolved, the effect of the present invention is lost.
If the aqueous dispersion of sugar is allowed to stand, the sugar crystals will settle, so it is desirable to agitate lightly before use.
このようにして調製された糖の水分散液を液温１０〜３０℃の状態で、フライした後得られたケーキドーナツの表面に塗布する。
糖の水分散液を塗布するときのケーキドーナツの品温は７０℃以上であることが好ましく、通常１００℃以下の品温であることが好ましい。従ってケーキドーナツをフライした後、油きりをしながら品温が７０〜１００℃程度に下がるまで放置し、その後、糖の水分散液を塗布することができる。あるいはケーキドーナツをフライした後、品温が常温まで下がったときには、適当な加温操作（例えば電子レンジによる加温、再フライによる加熱、オーブンによる加熱など）で品温を７０〜１００℃程度にまで上昇させて、糖の水分散液を塗布することができる。ケーキドーナツの品温は熱電対センサプローブ型電子温度計などを使って測定することができる。
ケーキドーナツの表面へ糖の水分散液を塗布する手段は特に限定されるものではないが、例えば糖の水分散液への浸漬による塗布、ドーナツ上に糖の水分散液を流下させることによる塗布、ケーキドーナツに刷毛などを用いて糖の水分散液を塗布することなどが挙げられる。浸漬時間は５〜６０秒程度である。
使用する設備や工程などに合わせていずれかの塗布方法を選択することができる。
The aqueous dispersion of sugar thus prepared is applied to the surface of a cake donut obtained after frying at a liquid temperature of 10 to 30 ° C.
The product temperature of the cake donut when applying the aqueous sugar dispersion is preferably 70 ° C. or higher, and preferably 100 ° C. or lower. Therefore, after frying the cake donut, it is allowed to stand until the product temperature drops to about 70 to 100 ° C. while draining oil, and then an aqueous dispersion of sugar can be applied. Alternatively, after the cake donut is fried, when the product temperature falls to room temperature, the product temperature is set to about 70 to 100 ° C. by appropriate heating operation (for example, heating by a microwave oven, heating by re-frying, heating by an oven, etc.) And an aqueous dispersion of sugar can be applied. The temperature of the cake donut can be measured using a thermocouple sensor probe type electronic thermometer.
The means for applying the aqueous dispersion of sugar to the surface of the cake donut is not particularly limited. For example, application by immersion in an aqueous dispersion of sugar, application by flowing down the aqueous dispersion of sugar onto the donut Application of an aqueous sugar dispersion using a brush or the like to a cake donut. Immersion time is about 5 to 60 seconds.
Any coating method can be selected in accordance with the equipment or process to be used.
ケーキドーナツへ適用する糖の水分散液の量は一般的に、ケーキドーナツ５０ｇ当たり糖の水分散液１５〜４０ｇが適当であり、好ましくは２０〜３０ｇである。
上記の方法でケーキドーナツに液を付着させた後、常法通り、常温で、例えば１０〜３０℃で放冷すれば、この間にドーナツの持つ熱で糖の結晶が溶解してシロップ状に変化し、徐々にドーナツの内相に浸透し本発明のケーキドーナツが完成する。
本発明の方法ではケーキドーナツの内相全体へ糖液が均一に浸透するのが最も好ましい。糖液の浸透に要する時間は、糖の水分散液の組成やドーナツの種類等によっても異なるが、本発明によれば時間的許容範囲が極めて広く、比較的均質なケーキドーナツを容易に製造できる。
The amount of the aqueous sugar dispersion applied to the cake donut is generally 15 to 40 g of an aqueous sugar dispersion per 50 g of the cake donut, preferably 20 to 30 g.
After adhering the liquid to the cake donut by the above method, if it is allowed to cool at room temperature, for example, 10-30 ° C., the sugar crystals are dissolved by the heat of the donut during this time and change into a syrup shape. Then, it gradually penetrates into the inner phase of the donut and the cake donut of the present invention is completed.
In the method of the present invention, it is most preferable that the sugar solution uniformly penetrates the entire inner phase of the cake donut. The time required for the penetration of the sugar solution varies depending on the composition of the aqueous dispersion of sugar, the type of donut, etc., but according to the present invention, the time tolerance is extremely wide and a relatively homogeneous cake donut can be easily produced. .
このようにして製造されたケーキドーナツはそのまま、喫食することができ、または適宜包装して流通させることができる。
また、上記のように製造されたケーキドーナツを冷凍し、冷凍ケーキドーナツとすることもできる。冷凍操作は一般に、−１５〜−３０℃の冷凍庫内に１〜６時間程度おき、中心部まで冷凍することができ、−１８〜−２５℃の冷凍庫で保管することが適当である。このような冷凍ケーキドーナツは常温で解凍した後、食することができる。
The cake donuts thus produced can be eaten as they are, or can be appropriately packaged and distributed.
Moreover, the cake donut manufactured as mentioned above can be frozen, and it can also be set as a frozen cake donut. In general, the freezing operation can be carried out in a freezer at -15 to -30 ° C for about 1 to 6 hours and frozen to the center, and stored in a freezer at -18 to -25 ° C. Such frozen cake donuts can be eaten after thawing at room temperature.
以下に本発明を実施例及び比較例により詳しく説明する。
［試験１］
(1)ケーキドーナツの調製
以下の原料を、パン用竪型ミキサー中で低速１分、中高速１分攪拌して均一な生地とした。この生地を１cm厚に伸ばし、リング型の抜き型で１個４５ｇに抜いた。型抜きした生地を１８０℃の揚げ油中に投入し、片面１分づつ、計２分間フライし、ケーキドーナツを調製した。
配合（単位：質量部）
強力小麦粉 ２０
薄力小麦粉 ８０
グラニュー糖 ４０
脱脂粉乳 １０
ベーキングパウダー ５
食塩 １
ショートニング ８
香料 適量
全卵 ２０
水 ４０
Hereinafter, the present invention will be described in detail with reference to Examples and Comparative Examples.
[Test 1]
(1) Preparation of cake donuts The following ingredients were stirred in a bowl-type mixer for bread at low speed for 1 minute and medium high speed for 1 minute to make uniform dough. This dough was stretched to a thickness of 1 cm and cut into 45 g pieces with a ring-shaped punch. The die-cut dough was put into frying oil at 180 ° C., and fried for 2 minutes in total, 1 minute on each side, to prepare a cake donut.
Formulation (unit: parts by mass)
Powerful flour 20
Light flour 80
Granulated sugar 40
Nonfat dry milk 10
Baking powder 5
Salt 1
Shortening 8
Perfume appropriate amount Whole egg 20
Water 40
(2)糖液等の調製
(a)アイシング（グレーズ）（単位：質量部）
粉糖（ＵＳ#200抜９０％以上） １００
蜂蜜 ５
熱湯 ２０
上記材料を滑らかになるまで混合して二分し、一方は湯煎して４５℃に、他方は２０℃に保持した。
(b)シロップ（単位：質量部）
砂糖 １００
水 ２００
上記材料を沸騰させ、砂糖が溶解後冷却して二分し、一方は湯煎して４５℃に、他方は２０℃に保持した。
(c)糖の水分散液（単位：質量部）
粉糖（ＵＳ#200抜９０％以上） １００
水 ５０
上記材料を滑らかになるまで常温で混合して二分し、一方は湯煎して４５℃に、他方は２０℃に保持した。
(2) Preparation of sugar solution etc.
(a) Icing (glaze) (unit: parts by mass)
Powdered sugar (90% or more without US # 200) 100
Honey 5
Hot water 20
The above materials were mixed and bisected until smooth, one was bathed and held at 45 ° C and the other at 20 ° C.
(b) Syrup (unit: parts by mass)
Sugar 100
Water 200
The above materials were boiled and the sugar was dissolved and then cooled and divided into two, one was bathed in water and kept at 45 ° C and the other at 20 ° C.
(c) Aqueous dispersion of sugar (unit: parts by mass)
Powdered sugar (90% or more without US # 200) 100
Water 50
The above materials were mixed at room temperature until smooth and bisected, one was bathed in water and held at 45 ° C, the other at 20 ° C.
(3)ケーキドーナツの処理及び評価
上記(1)で調製したケーキドーナツを、フライ後３分以内に品温８０〜９０℃のときに上記(2)(a)〜(c)で調製したアイシングなどに３０秒間浸漬し、網の上にとって常温で１時間放冷し、１０人のパネラーにより評価、比較した。尚、処理時のアイシングなどの温度を２０℃、及び４５℃の二通りで行った。また、更にこのドーナツをＰＰ（ポリプロピレン）製袋に封入して常温で３日間保存し、同様に評価した。結果を下記表１に示す。
(3) Treatment and evaluation of cake donuts The icing prepared in (2) (a) to (c) above when the cake donut prepared in (1) above is at a product temperature of 80 to 90 ° C. within 3 minutes after frying. It was soaked for 30 seconds, allowed to cool on a net for 1 hour at room temperature, and evaluated and compared by 10 panelists. In addition, the temperature of icing etc. at the time of processing was performed in two ways of 20 ° C. and 45 ° C. Further, this donut was enclosed in a PP (polypropylene) bag, stored at room temperature for 3 days, and evaluated in the same manner. The results are shown in Table 1 below.
［試験２］
(1)ケーキドーナツの調製
上記試験１と同様にケーキドーナツを調製した。
(2)糖の水分散液の調製
以下の表２のように水と粉糖の質量比を変えて、水と粉糖をパン用竪型ミキサーに投入し、低速５分攪拌して常温にて均一な分散液を作った。粉糖としてはグラニュー糖（蔗糖）を微粉砕した市販品を用い、その粒度はＵＳ＃２００抜が９０％以上であった。
(3)得られた糖の水分散液を２０℃で保管し、該糖の水分散液を用いて試験１と同様にケーキドーナツの処理と評価を行った。結果を表２に示す。
[Test 2]
(1) Preparation of cake donut A cake donut was prepared in the same manner as in Test 1 above.
(2) Preparation of aqueous dispersion of sugar As shown in Table 2 below, change the mass ratio of water and powdered sugar, add water and powdered sugar to the vertical mixer for bread, and stir at low speed for 5 minutes to normal temperature. A uniform dispersion. As the powdered sugar, a commercial product obtained by finely pulverizing granulated sugar (sucrose) was used, and the particle size was 90% or more without US # 200.
(3) The obtained aqueous dispersion of sugar was stored at 20 ° C., and the treatment and evaluation of cake donuts were performed in the same manner as in Test 1 using the aqueous dispersion of sugar. The results are shown in Table 2.
［試験３］
(1)ケーキドーナツの調製
上記試験１と同様にケーキドーナツを調製した。
(2)糖の水分散液の調製
上記試験１で調製した(2)(c)と同様に、調製した。但し、比較例８では、水と糖を合わせて沸騰させ糖を完全に溶解してから常温まで冷却して使用した。
(3)ケーキドーナツの処理と評価
上記試験１と同様にしたが、但し、実施例７及び８で用いたドーナツはフライ後、品温をそれぞれ６０℃、３０℃まで冷却したものに糖の水分散液を付与した。
結果を表３に示す。
[Test 3]
(1) Preparation of cake donut A cake donut was prepared in the same manner as in Test 1 above.
(2) Preparation of Aqueous Sugar Dispersion Prepared in the same manner as (2) (c) prepared in Test 1 above. However, in Comparative Example 8, water and sugar were combined and boiled to completely dissolve the sugar, and then cooled to room temperature before use.
(3) Treatment and evaluation of cake donuts The same as test 1 above, except that the donuts used in Examples 7 and 8 were fried and cooled to 60 ° C and 30 ° C, respectively. A dispersion was applied.
The results are shown in Table 3.
［実施例９］
(1)ケーキドーナツの調製
以下の原料をパン用竪型ミキサー中で低速２分間攪拌して均一な生地とした。この生地を１cm厚に伸ばした後、２×８cmの矩形に裁断して１７０℃の揚げ油中に投入し、片面２分づつ、計４分間フライし、ケーキドーナツを調製した。
配合（質量部）
強力小麦粉 ３０
薄力小麦粉 ７０
グラニュー糖 ５０
ベーキングパウダー ６
食塩 ０．８
マーガリン １０
香料 適量
全卵 １０
牛乳 ２０
水 １５
[Example 9]
(1) Preparation of cake donut The following raw materials were stirred at a low speed for 2 minutes in a bread-type mixer for bread to obtain a uniform dough. This dough was stretched to a thickness of 1 cm, then cut into a 2 × 8 cm rectangle, poured into 170 ° C. frying oil, and fried for 2 minutes on each side for a total of 4 minutes to prepare a cake donut.
Formulation (parts by mass)
Powerful flour 30
Light wheat flour 70
Granulated sugar 50
Baking powder 6
Salt 0.8
Margarine 10
Perfume appropriate amount Whole egg 10
Milk 20
Water 15
(2)糖の水分散液の調製（質量部）
配合
粉糖（ＵＳ＃200抜９０％以上） １００
水 ５０
蜂蜜 １０
香料 適量
上記材料を滑らかになるまで混合して２０℃に保持した。
(3)ケーキドーナツの処理
上記(1)で調製したケーキドーナツを、フライ後３分以内に品温８０℃にて上記(2)の糖の分散液中に３０秒間浸漬し、網の上にとって２０℃で１時間放冷し、本発明のケーキドーナツを得た。
得られたケーキドーナツは、従来の製法によるものより格段に食感が軽く、口溶けが良好であり、密封状態で３日後の老化も極めて少なく、高い商品価値を有していた。
(2) Preparation of aqueous sugar dispersion (parts by mass)
Formulated powdered sugar (90% or more without US # 200) 100
Water 50
Honey 10
Fragrance Appropriate amount The above materials were mixed and kept at 20 ° C. until smooth.
(3) Treatment of cake donut The cake donut prepared in (1) above is immersed in the sugar dispersion of (2) above for 30 seconds at 80 ° C. within 3 minutes after frying. It stood to cool at 20 degreeC for 1 hour, and the cake donut of this invention was obtained.
The obtained cake donut was much lighter in texture than those produced by the conventional method, melted well in the mouth, very little aged after 3 days in a sealed state, and had a high commercial value.
［実施例１０］
(1)シュードーナツの調製
金属製のボールに水、ショートニング、食塩、香料を入れ、ボールを火にかけて加熱した。水が沸騰しショートニングが完全に溶けたら、ベーキングパウダーと一緒に篩った小麦粉を加え、火力を弱め木杓子で約３分攪拌して均一な生地とした。火から降ろし、攪拌しながら全卵を数回に分けて加えて滑らかな生地とした。この生地を星型の口金付き絞り袋に入れ、薄く油を塗った紙の上に約４０ｇのリング形に絞り、１８５℃の揚げ油に投入して、時々反転させながら計５分フライしシュードーナツとした。
配合（質量部）
強力小麦粉 ５０
薄力小麦粉 ５０
ベーキングパウダー ２
食塩 １．５
ショートニング ７０
香料 適量
全卵 １８０
水 ２００
[Example 10]
(1) Preparation of a shoe donut Water, shortening, salt, and a fragrance | flavor were put into the metal ball | bowl, and the ball was heated on the fire. When the water boiled and the shortening was completely dissolved, the sieved flour was added together with the baking powder, the heat was weakened, and the mixture was stirred for about 3 minutes with a wooden eggplant to make a uniform dough. Remove from fire and add whole eggs in several portions with stirring to give a smooth dough. Put this dough in a star-shaped squeeze bag, squeeze it into a ring shape of about 40 g on a thin oiled paper, put it into 185 ° C frying oil, fry it for a total of 5 minutes with occasional inversion, and make a doughnut It was.
Formulation (parts by mass)
Powerful flour 50
Light flour 50
Baking powder 2
Salt 1.5
Shortening 70
Perfume appropriate amount Whole egg 180
Water 200
(2)糖の水分散液の調製
配合（質量部）
粉糖（ＵＳ＃200抜９０％以上） ５０
粉末マルトース ５０
水 ６０
水飴 ５
香料 適量
上記材料を滑らかになるまで混合して１５℃に保持した。
(3)シュードーナツの処理
上記(1)で調製したシュードーナツを、フライ後３分以内に品温７０℃にて上記(2)の糖の水分散液に２０秒間浸漬し、網の上にとって常温で１時間放冷し、本発明のシュードーナツを得た。
得られたシュードーナツは、従来の製法によるものより食感、口溶けともに極めて良好であり、老化も遅い点とも相俟って、高い商品価値を有していた。
(2) Preparation and formulation of aqueous sugar dispersion (parts by mass)
Powdered sugar (90% or more without US # 200) 50
Powdered maltose 50
Water 60
Minamata 5
Fragrance Appropriate amount The above materials were mixed and kept at 15 ° C. until smooth.
(3) Treatment of shoe donuts The shoe donuts prepared in (1) above are immersed in an aqueous dispersion of sugar (2) above for 20 seconds at 70 ° C. within 3 minutes after frying. The pouched donut of the present invention was obtained by cooling at room temperature for 1 hour.
The obtained doughnuts were extremely good in texture and melting in the mouth, and had high commercial value due to their slow aging.
［実施例１１］
以下の材料を、パン用竪形ミキサー中で低速１分、中速１分攪拌して均一な生地とした。この生地をツジ機械社製の加圧式自動ドーナツ製造機を用いて、生地量４０ｇのリング形で、１８０℃で両面１分づつ、計２分フライした。
配合（質量部）
強力小麦粉 ２０
薄力小麦粉 ８０
グラニュー糖 ４０
全脂粉乳 ７
大豆粉 ２
ベーキングパウダー ５
食塩 １
ショートニング ５
乳化剤 ０．５
香料 適量
卵黄 １０
水 ５０
[Example 11]
The following ingredients were stirred in a bread-shaped mixer for bread at low speed for 1 minute and medium speed for 1 minute to obtain a uniform dough. This dough was fried in a ring shape with a dough amount of 40 g using a pressure type automatic donut making machine manufactured by Tsuji Machine Co., Ltd. at 180 ° C. for 1 minute on both sides for a total of 2 minutes.
Formulation (parts by mass)
Powerful flour 20
Light flour 80
Granulated sugar 40
Whole milk powder 7
Soy flour 2
Baking powder 5
Salt 1
Shortening 5
Emulsifier 0.5
Perfume appropriate amount egg yolk 10
Water 50
(2)糖の水分散液の調製
配合（質量部）
粉糖（ＵＳ＃200抜９０％以上） ８０
粉末エリスリトール ２０
水 ４５
香料 適量
上記材料を滑らかになるまで混合して２５℃に保持した。
(3)ドーナツの処理
上記(1)で調製したケーキドーナツを、フライ後３分以内に品温９０℃にて上記(2)の糖の水分散液に５０秒間浸漬し、網の上にとって常温で１時間放冷し、更に−３０℃の凍結庫中に１時間おき、中心部まで凍結させ、本発明のケーキドーナツを得た。得られたケーキドーナツはポリエチレン製の袋に封入し、−２０℃の冷凍庫で保管した。３週間後に冷凍庫から取り出し、常温で２時間解凍したところ、食感が軽く口溶けが良好で老化も極めて少なく、高い商品価値を有していた。
(2) Preparation and formulation of aqueous sugar dispersion (parts by mass)
Powdered sugar (90% over US # 200) 80
Powdered erythritol 20
Water 45
Fragrance Appropriate amount The above materials were mixed and kept at 25 ° C. until smooth.
(3) Donut treatment The cake donut prepared in (1) above is immersed in an aqueous dispersion of the sugar in (2) above for 50 seconds at 90 ° C within 3 minutes after frying. The mixture was allowed to cool for 1 hour and further frozen in the freezer at −30 ° C. for 1 hour to freeze to the center to obtain a cake donut of the present invention. The obtained cake donut was enclosed in a polyethylene bag and stored in a -20 ° C freezer. After 3 weeks, it was taken out of the freezer and thawed at room temperature for 2 hours. As a result, it had a light texture, good melting in the mouth, very little aging, and high commercial value.
Claims (9)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018174844A (en) * | 2017-04-18 | 2018-11-15 | 日本製粉株式会社 | Method for producing frozen doughnut |
| JP2019097531A (en) * | 2017-12-07 | 2019-06-24 | 日清フーズ株式会社 | Mix for fried confectionery |
| WO2022270421A1 (en) * | 2021-06-24 | 2022-12-29 | 日清製粉プレミックス株式会社 | Doughnut mix and method for producing doughnut |
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2003
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018174844A (en) * | 2017-04-18 | 2018-11-15 | 日本製粉株式会社 | Method for producing frozen doughnut |
| JP2019097531A (en) * | 2017-12-07 | 2019-06-24 | 日清フーズ株式会社 | Mix for fried confectionery |
| WO2022270421A1 (en) * | 2021-06-24 | 2022-12-29 | 日清製粉プレミックス株式会社 | Doughnut mix and method for producing doughnut |
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