JP2007259793A - Premix - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a premix giving a doughnut having high quality by using in the production of yeast-fermented doughnut and doughnut free from yeast-fermentation step, a doughnut pastry to use the premix and a method for producing doughnut by using the pastry. <P>SOLUTION: The premix contains cereal flour, an expansion agent and a thickening agent. The content of the expansion agent is 5-10 wt.%, that of the thickening agent is 0.2-1 wt.% and the content of ammonium salt is <0.03 wt.%. The invention further provides the use of the premix in the production of doughnut pastry or a doughnut. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a premix, a donut dough, a donut and a method for producing a donut.

  There are various types of donuts, but the process of yeast fermentation with a donut (hereinafter also referred to as a type of donut with yeast fermentation) including a step of yeast fermentation using yeast (hereinafter referred to as yeast) during production It is roughly divided into donuts that do not contain (hereinafter, sometimes referred to as doughnuts without yeast fermentation). Yeast fermentation is performed to give a volume to the donut, but in a type of donut without yeast fermentation, a swelling agent or the like is used to give the volume instead of yeast fermentation.

Examples of types of donuts with yeast fermentation include yeast donuts and Danish donuts. Examples of types of donuts without yeast fermentation include cake donuts.
The production of these donuts is characterized by containing an amount of cereal flour, swelling agent, thickener, etc. that is optimal for the production of donuts, and if necessary, sugar, fats and oils, skimmed milk powder, etc. are blended. Often used is a donut mix, which is a premix.

Just as donuts are roughly classified according to the presence or absence of yeast fermentation at the time of manufacture, donut mixes are broadly divided into those for types with a yeast fermentation and those for a type without a yeast fermentation.
A donut mix for a type of donut with yeast fermentation contains at least flour, a leavening agent and a thickener, but usually ammonium chloride, magnesium chloride, ammonium carbonate, Potassium carbonate, calcium carbonate, ammonium sulfate, calcium sulfate, magnesium sulfate, tricalcium phosphate, diammonium hydrogen phosphate, ammonium dihydrogen phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcined calcium, potassium gluconate and A yeast food which is a composition containing a substance selected from sodium gluconate is also blended.

However, when a donut mix containing yeast food is used for the production of a type of donut without yeast fermentation, the appearance of the dough is poor due to the influence of the ingredients in the yeast food, and the dough has an unfavorable flavor.
Donut mixes for non-yeast fermented donuts usually do not contain thickeners and yeast food, but instead contain high concentrations of swelling agents, but this type of donut mix is used for dough types with yeast fermentation. When used in production, a good donut cannot be obtained due to the excessive amount of swelling agent.

In this way, donut mixes differ depending on the type of ingredients and the amount of dough they are blended with, the type of donuts with and without yeast fermentation. There was no so-called general-purpose type donut mix that could be manufactured well.
As an improvement of the donut mix, improvement of the texture of the donut manufactured using the donut mix (see Patent Documents 1 and 2), prevention of stickiness due to sugar of the donut manufactured using the donut mix (see Patent Document 3), etc. However, none of them provide the above-mentioned general-purpose type donut mix.
JP-A-6-38669 JP-A-8-228664 JP 2004-357604 A

  An object of the present invention is to provide a premix capable of obtaining a donut of good quality even when used for the production of any type of doughnut with or without yeast fermentation, donut dough using the premix, Another object is to provide a method for producing a donut using the dough.

The present invention relates to the following (1) to (7).
(1) A premix containing cereal flour, a swelling agent and a thickening agent, wherein the content of the swelling agent is 5 to 10% by weight, and the content of the thickening agent is 0.2 to 1% by weight; And a premix characterized in that the ammonium salt content is less than 0.03% by weight.
(2) The premix according to (1) above, which contains an enzyme selected from the group consisting of glucose oxidase, hemicellulase, amylase, and lipase.
(3) A donut dough obtained by adding the premix of (1) or (2) above.

(4) A method for producing donut dough, comprising the step of adding grain flour to the premix of (1) or (2).
(5) The manufacturing method of said (4) whose addition amount of grain flour is 1-4 weight part with respect to 1 weight part of premixes.
(6) A method for producing a donut, characterized by using the donut dough of (3) above or the donut dough obtained by the method of (4) or (5) above.
(7) A donut obtained by the method of (6) above.

  According to the present invention, a premix capable of obtaining a donut of good quality even when used for the production of a type of donut with or without yeast fermentation, a donut dough using the premix, or the A method for producing a donut using a dough can be provided.

  The premix of the present invention comprises at least cereal flour such as wheat flour, rice flour, rye flour, 5 to 10% by weight, preferably 5 to 8% by weight swelling agent and 0.2 to 1% by weight, preferably 0.2 to 0.7% by weight. It may be a composition containing a thickener and the ammonium salt content is less than 0.03% by weight, preferably less than 0.01% by weight, but as other raw materials glucose oxidase, hemicellulase, β-galactosidase, amylase, A composition containing an enzyme such as lipase is preferred, and a composition containing a sugar such as granulated sugar or glucose and a fat or oil such as shortening is preferred. Furthermore, vegetable proteins such as skim milk powder, soybean powder and wheat gluten, inorganic salts such as sodium chloride and potassium chloride, emulsifiers, coloring agents, vitamins such as ascorbic acid, and the like may be contained.

The content of the cereal flour may be appropriately set according to the contents of the expanding agent, thickener and other raw materials contained as necessary, but is 10 to 94.8% by weight, preferably 10 to 50% by weight. It is.
In addition, when using wheat flour as grain flour, any of strong flour, quasi-strong flour, medium flour, and weak flour may be used, but weak flour is preferably used.
In the premix of the present invention, the content of the ammonium salt may be less than 0.03% by weight, preferably less than 0.01% by weight, but it is more preferable that it is not contained.

Examples of the ammonium salt include ammonium chloride, ammonium carbonate, ammonium sulfate, diammonium hydrogen phosphate, and ammonium dihydrogen phosphate.
As the swelling agent, a swelling agent that expands the processed food with carbon dioxide generated from carbonates or bicarbonates such as sodium bicarbonate, sodium carbonate, potassium carbonate, and calcium carbonate is preferably used. For example, it contains carbonate or bicarbonate, preferably sodium bicarbonate, and if necessary, acid such as tartaric acid, citric acid, primary calcium phosphate, disodium dihydrogen pyrophosphate, calcium pyrophosphate, glucono delta lactone, alum, etc. And a composition containing a powdering agent such as an agent, starch and wheat flour.

Examples of the thickener include guar gum, xanthan gum, locust bean gum, carrageenan, tamarind seed gum, pectin and the like, and guar gum is preferably used.
Examples of the enzyme include glucose oxidase, hemicellulase, β-galactosidase, amylase, lipase and the like as described above, and glucose oxidase or hemicellulase is preferably used.

Any glucose oxidase may be used as long as β-D-glucose is used as a substrate and D-gluconic acid and hydrogen peroxide are generated.
When glucose oxidase is contained in the premix of the present invention, it is preferably contained in an amount of 20 to 100 units (U), more preferably 40 to 80 units (U) per 1 kg of the premix of the present invention.

Any hemicellulase may be used as long as it has an activity of decomposing hemicellulose.
When hemicellulase is contained in the premix of the present invention, it is preferable to contain 100 to 500 units (U), more preferably 200 to 300 units (U) per 1 kg of the premix of the present invention.

Any amylase may be used as long as it has an activity of hydrolyzing the α-1,4-glycoside bond of starch, and examples include α-amylase, β-amylase, glucoamylase, isoamylase, and the like. Amylase or glucoamylase is preferably used.
When amylase is contained in the premix of the present invention, it is preferably contained in an amount of 200 to 1000 units (U), more preferably 400 to 800 units (U) per 1 kg of the premix of the present invention.

Any lipase may be used as long as it has an activity to hydrolyze triacylglycerol into glycerol and a fatty acid.
When lipase is contained in the premix of the present invention, 10 to 50 units (U) are preferably contained per 1 kg of the premix of the present invention, and more preferably 20 to 40 units (U) are contained.

Enzymes may be used alone or in combination of two or more.
In addition, when containing sugars, fats and oils, skim milk powder, soybean powder, wheat gluten and other vegetable proteins, sodium chloride, inorganic salts such as potassium chloride, emulsifiers, coloring agents, vitamins such as ascorbic acid, etc. Although the amount is not particularly limited, for example, the content of saccharides is preferably 10 to 50% by weight, and the content of fats and oils is preferably 1 to 5% by weight.

The premix of the present invention can be produced by mixing cereal flour, a swelling agent and a thickener and, if necessary, other components so as to have the above content.
The premix of the present invention is suitably used as a premix for donuts.
1 to 4 parts by weight, preferably 2 to 4 parts by weight, more preferably 2 to 3 parts by weight of cereal flour, water, and other ingredients as required, with respect to 1 part by weight of the premix of the present invention. By doing so, a donut dough can be manufactured.

  Examples of cereal flour include wheat flour, rice flour, rye flour and the like, and wheat flour is preferably used. As wheat flour, any of strong flour, semi-strong flour, medium flour and thin flour can be used. For example, when preparing dough for yeast donut, semi-strong flour is preferably used to prepare dough for Danish donut. In this case, strong flour is preferably used, and when preparing dough for cake donuts, weak flour is preferably used.

Examples of other raw materials include fats and oils, eggs (whole eggs), yeast, sugars, dairy products, enzymes, emulsifiers, and emulsions. Yeast is used when preparing dough for a type of donut with yeast fermentation.
Examples of the yeast include yeasts such as Saccharomyces cereviche, which are usually used for bread production.

Moreover, you may use a swelling agent or a thickener further as needed.
Examples of the method for producing donut dough include, for example, a method in which the premix of the present invention is added to and mixed with cereal flour, water and other raw materials as necessary, and cereal flour, water and other raw materials as necessary are kneaded. A method of adding the premix of the present invention and kneading is mentioned. When yeast is contained in other raw materials, a medium seed is produced using a part of the raw material other than the premix of the present invention (including yeast), and after fermenting the medium seed, the premix of the present invention is prepared. You may use the method of combining the remaining raw materials to contain.

A donut can be manufactured by folding fats and oils into the resulting donut dough, if necessary, and then dividing, molding, squeezing if necessary, and frying.
Hereinafter, as an example of a method for producing donuts, a method for producing yeast donuts, Danish donuts and cake donuts will be described.
(1) Yeast donuts The premix of the present invention, cereal flour, yeast, water, and if necessary, whole eggs, fats and oils are put in a mixer and kneaded to prepare a donut dough. The donut dough is subjected to primary fermentation (25-30 ° C.), divided, formed, proofed (35-40 ° C.) and then fried (170-180 ° C.) to produce yeast donuts.

(2) Danish donut Put the premix of the present invention, cereal flour, water, yeast, and if necessary, whole eggs, fats and oils into a mixer and knead to prepare a donut dough. The donut dough is subjected to primary fermentation (25-30 ° C.), divided and cooled. Oil and fat are folded, molded, proofed (32-38 ° C) and fried (170-180 ° C) to produce a Danish donut.
(3) Cake donuts The premix of the present invention, cereal flour, water, and sugar, whole eggs, fats and fats as necessary are put into a mixer and kneaded to prepare a donut dough. After taking the floor time, it is divided, molded, and fried (170-180 ° C.) to produce a cake donut.

  Examples of the present invention are shown below.

The raw materials described in Table 1 were mixed so as to have the contents described in the table to produce a premix (containing no ammonium salt).
As the swelling agent, a one-part swelling agent containing sodium bicarbonate, disodium dihydrogen pyrophosphate, calcium dihydrogen phosphate and corn starch was used.

Container of 300 g of the premix obtained in Example 1, wheat flour (500 g of strong flour and 200 g of weak flour), 50 g of shortening, 50 g of whole egg, 30 g of yeast (Dia Yeast (manufactured by Kyowa Hakko Foods)) and 420 g of water The mixture was mixed using a pan mixer at a low speed for 3 minutes, at a medium low speed for 7 minutes, and at a medium high speed for 7 minutes so that the kneading temperature was 28 ° C.
The obtained dough was subjected to primary fermentation at 28 ° C. for 40 minutes, and 50 g of mass was taken and rounded into a spherical shape. The rolled dough was allowed to stand at 20 to 25 ° C. for 20 minutes, degassed, the dough was stretched into a rod shape, and molded into a ring shape.

The molded dough was subjected to secondary fermentation (proofing) at 38 ° C. and a relative humidity of 75% for 60 minutes. This dough was allowed to stand at 20 to 25 ° C. for 5 minutes and then fried at 180 ° C. for 2 minutes to obtain an yeast donut.
Also, 300 g of the premix obtained in Example 1, wheat flour (500 g of strong flour and 200 g of weak flour), 40 g of shortening, 100 g of whole egg, 40 g of yeast (Dia Yeast FRZ (manufactured by Kyowa Hakko Foods)) and 400 g of Water was put into a container and mixed at a low speed for 3 minutes, at a medium low speed for 7 minutes, and at a medium high speed for 4 minutes using a pan mixer so that the kneading temperature was 26 ° C.

  The obtained dough was subjected to primary fermentation at 28 ° C. for 20 minutes, and 1000 g of lump was taken and rounded. After cooling the rolled dough at -18 ° C for 60 minutes, fold it once and fold it once to make 12 layers of oil and fat (fermented sheet margarine (Meiji Dairies)) 200g folded. The obtained dough was stretched to a thickness of 8 mm and cut into strips by 70 g. The obtained dough pieces were knitted and formed into a figure 8 shape.

The molded dough was subjected to secondary fermentation (proof) at 33 ° C. and 75% relative humidity for 80 minutes. This dough was allowed to stand at 20 to 25 ° C. for 5 minutes and then fried at 175 ° C. for 3 minutes to obtain a Danish donut.
In addition, add 300g of premix obtained in Example 1, 700g of weak flour, 160g of sugar, 70g of shortening, 120g of whole egg and 210g of water into a container, and heat the pan mixer so that the kneading temperature is 20 ° C. And mixed for 4 minutes at low speed.

The obtained dough was allowed to stand at 20 to 25 ° C. for 15 minutes, and then the dough was stretched into a sheet and folded in three. The resulting fabric was stretched to a thickness of 1 cm, cut into 40 g strips, and molded.
The molded dough was fried at 180 ° C for 3 minutes to obtain a bench cut type cake donut.
In addition, the premix 300g, 700g soft flour, 160g sugar, 70g shortening, 120g whole egg and 450g water obtained in Example 1 are put in a container and the kneading temperature is 20 ° C. So, mixing for 2 minutes at low speed.

  After leaving the resulting dough at 20-25 ° C for 15 minutes, prepare a 40g ring-shaped dough using a hand depositor and fry at 180 ° C for 3 minutes to make a plunger-type cake donut. Obtained.

  In the production of the premix in Example 1, the content of the swelling agent is 2, 5, 10 and 15% by weight, and the content of wheat flour (soft flour) is 27.7, 24.7, 19.7 and 14.7% by weight, respectively. A premix was produced in the same manner. Using the obtained premix, yeast donuts, Danish donuts and cake donuts (bench cut type and plunger type) were produced by the method described in Example 2.

The texture and appearance of each obtained donut were evaluated by 7 panelists.
In addition, the evaluation of food texture is a comprehensive evaluation of crispness and mouth melting, and was evaluated according to the following criteria.
±: not preferable +: somewhat preferable ++: preferable +++: fairly preferable Further, the evaluation standard of appearance is a comprehensive evaluation of size and shape retention, and evaluation was performed according to the following criteria.

±: Poor +: Slightly good ++: Good +++: Pretty good Evaluation results are shown in Tables 2-4.

The cake donut has the same evaluation for both the bench cut type and the plunger type, and is shown in one table.
As shown in Tables 2-4, all of the donuts obtained using the premix containing 5 or 10% by weight swelling agent and 0.5% by weight thickener have a good texture and appearance. It was.

  In the production of the premix in Example 1, the thickener content is 0, 0.2, 1, or 2% by weight, and the flour (soft flour) content is 23.5, 23.3, 22.5, and 21.5% by weight, respectively. A premix was produced in the same manner except for the above. Using the premix and the premix prepared in Example 1 (a premix with a thickener content of 0.5% by weight), yeast donuts, Danish donuts and cake donuts (bench Cut type and plunger type) were manufactured.

The texture and appearance of each obtained donut were evaluated by the same method and criteria as in Example 3.
The results of evaluation are shown in Tables 5-7.

The cake donut has the same evaluation for both the bench cut type and the plunger type, and is shown in one table.
As shown in Tables 5-7, the donuts obtained using the premix containing 6.7% by weight swelling agent and 0.2, 0.5 or 1% thickener all had good texture and appearance. Had.
(Comparative Example 1)

  In the premix described in Example 1, 0.3% by weight of commercially available yeast food (containing 10.2% ammonium chloride, 7.5% calcium monohydrogen phosphate and 3.8% calcium carbonate) was added, and the flour was made 22.7% by weight. A premix (containing 0.03% by weight of ammonium chloride) was prepared with the same composition, and yeast donuts, Danish donuts and cake donuts (bench cut type and plunger type) were produced in the same manner as described in Example 2. did.

The texture and appearance of each obtained donut were evaluated in the same manner as described in Example 3.
As a result, the cake donut obtained using the premix containing 0.03% by weight of ammonium chloride had a slightly good appearance in both the bench-cut type and the plunger type, but it was evaluated that it was not preferable in texture. Met.

  According to the present invention, a premix capable of obtaining a donut of good quality even when used for the production of a donut of any type with or without yeast fermentation, and a donut dough obtained using the premix The method for producing the donut dough or the method for producing the donut using the dough can be provided.

Claims (7)

  A premix containing cereal flour, a swelling agent and a thickener, wherein the swelling agent content is 5-10% by weight, the thickener content is 0.2-1% by weight, and an ammonium salt A premix characterized by having a content of less than 0.03% by weight.   The premix according to claim 1, comprising an enzyme selected from the group consisting of glucose oxidase, hemicellulase, amylase and lipase.   A donut dough obtained by adding the premix according to claim 1 or 2.   The manufacturing method of donut dough including the process of adding grain flour to the premix of Claim 1 or 2.   The manufacturing method of Claim 4 whose addition amount of cereal flour is 1-4 weight part with respect to 1 weight part of premixes.   A method for producing a donut comprising using the donut dough according to claim 3 or the donut dough obtained by the method according to claim 4 or 5.   A donut obtained by the method according to claim 6.