JP2022135350A - Composition for cake doughnut - Google Patents
Composition for cake doughnut Download PDFInfo
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- JP2022135350A JP2022135350A JP2021035097A JP2021035097A JP2022135350A JP 2022135350 A JP2022135350 A JP 2022135350A JP 2021035097 A JP2021035097 A JP 2021035097A JP 2021035097 A JP2021035097 A JP 2021035097A JP 2022135350 A JP2022135350 A JP 2022135350A
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- 239000000203 mixture Substances 0.000 title claims abstract description 24
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- 240000008042 Zea mays Species 0.000 claims description 20
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 20
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 20
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- 229920002472 Starch Polymers 0.000 claims description 18
- 235000019698 starch Nutrition 0.000 claims description 18
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- 244000098345 Triticum durum Species 0.000 description 3
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- 102000002322 Egg Proteins Human genes 0.000 description 2
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- 239000003795 chemical substances by application Substances 0.000 description 2
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- 239000002245 particle Substances 0.000 description 2
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- 150000003839 salts Chemical class 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
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- 238000003801 milling Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
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- 150000008163 sugars Chemical class 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ケーキドーナツ用組成物並びにこれを用いてなるケーキドーナツ用生地、ケーキドーナツ及び冷凍ケーキドーナツに関する。 The present invention relates to a cake donut composition, a cake donut dough, a cake donut and a frozen cake donut using the same.
ドーナツには、その製法から、生地にパン酵母を加えて発酵させて得られるイーストドーナツと、パン酵母の代わりにベーキングパウダー等の膨張剤を用いて得られるケーキドーナツとに大別される。この中でもケーキドーナツは、小麦粉（主に薄力粉）を主体とし、砂糖、膨張剤、卵、牛乳又は水を用いて生地を調製し、その後フライすることで得られ、表面はサクサクとしたサクみがあり、中身はしっとりとした食感を楽しむことができる。
近年、流通やオペレーションの簡便性から冷凍されたケーキドーナツの状態で流通され、ファストフードやコンビニエンスストア等の店内で解凍することが行われている。しかしながら冷凍ケーキドーナツを解凍すると、ケーキドーナツ内部の水分が表面に移行し、表面のサクみが失われることがある。
According to the manufacturing method, donuts are roughly divided into yeast donuts obtained by adding baker's yeast to the dough and fermenting them, and cake donuts obtained by using a leavening agent such as baking powder instead of baker's yeast. Among these, cake donuts are mainly made of wheat flour (mainly soft flour), sugar, leavening agent, eggs, milk or water are used to prepare the dough, and then it is obtained by frying, and the surface is crispy. You can enjoy the moist texture inside.
In recent years, for convenience of distribution and operation, frozen cake donuts are distributed and thawed in stores such as fast food and convenience stores. However, when the frozen cake donut is thawed, the moisture inside the cake donut may migrate to the surface and the surface may lose its crispness.
解凍時の食感の劣化を抑制する手段を開示する文献として、例えば特許文献１には、デュラム小麦粉の配合割合が３０～１００質量％である穀粉を使用して製造された冷凍ベーカリー製品が開示されている。特許文献１に記載の発明によれば、冷凍ベーカリー製品を解凍して喫食したときの歯切れ、口当たり、及び口溶けを改善することができるとされている。 As a document disclosing means for suppressing the deterioration of texture during thawing, for example, Patent Document 1 discloses a frozen bakery product manufactured using flour containing 30 to 100% by mass of durum wheat flour. It is According to the invention described in Patent Document 1, it is possible to improve crispiness, mouthfeel, and melting in the mouth when a frozen bakery product is thawed and eaten.
また食感に優れたドーナツ類を開示する文献として、例えば特許文献２には、所定のグルテンバイタリティ及びグルテン膨潤度となるように熱処理したデュラム小麦粉を使用することで、歯切れや口溶けに優れたドーナツ類が得られることが記載されている。 In addition, as a document disclosing donuts with excellent texture, for example, Patent Document 2 discloses donuts with excellent crispness and meltability in the mouth by using durum wheat flour heat-treated so as to have a predetermined gluten vitality and gluten swelling degree. It is stated that a genus is obtained.
しかしながら、ケーキドーナツの製造に際して特許文献１及び２に記載の手法を用いても、解凍後のケーキドーナツ表面のサクみが十分でなく、また、フライ後にケーキドーナツが割れる等の形状安定性が十分でないことがある。更に、特許文献２に記載の手法では小麦粉を熱処理する手間が生じる。 However, even if the methods described in Patent Documents 1 and 2 are used for the production of cake donuts, the crispness of the surface of the cake donut after thawing is not sufficient, and the shape stability such as cracking of the cake donut after frying is sufficient. sometimes not. Furthermore, the method described in Patent Document 2 requires heat treatment of wheat flour.
本発明の目的は、簡便な手法により、冷凍ケーキドーナツを解凍して得られるケーキドーナツ表面のサクみを良好にし、かつフライ後のケーキドーナツの形状安定性を良好にすることができるケーキドーナツ用組成物並びに該組成物を用いたケーキドーナツ用生地、ケーキドーナツ及び冷凍ケーキドーナツを提供することである。 An object of the present invention is to improve the crispiness of the surface of a cake donut obtained by thawing a frozen cake donut and to improve the shape stability of the cake donut after frying by a simple method. An object of the present invention is to provide a composition, dough for cake donuts, cake donuts and frozen cake donuts using the composition.
本発明者らは、特定量のコーンフラワー及びデュラムセモリナを含むケーキドーナツ用組成物を使用することにより、上記課題を解決できることを見出し、本発明を完成するに至った。 The present inventors have found that the above problems can be solved by using a cake donut composition containing specific amounts of corn flour and durum semolina, and have completed the present invention.
すなわち、本発明は、以下の態様を包含する。
［１］澱粉質原料を含むケーキドーナツ用組成物であって、
澱粉質原料全量に対して２～１２質量％のコーンフラワー及び２～１８質量％のデュラムセモリナを含む、ケーキドーナツ用組成物。
［２］［１］に記載のケーキドーナツ用組成物を含む、ケーキドーナツ用生地。
［３］［２］に記載のケーキドーナツ用生地を油ちょうしてなる、ケーキドーナツ。
［４］［３］に記載のケーキドーナツを冷凍してなる、冷凍ケーキドーナツ。
That is, the present invention includes the following aspects.
[1] A cake donut composition containing a starchy raw material,
A cake donut composition comprising 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina based on the total amount of starch material.
[2] A dough for cake donuts, comprising the composition for cake donuts according to [1].
[3] A cake donut obtained by frying the cake donut dough according to [2].
[4] A frozen cake donut obtained by freezing the cake donut described in [3].
本発明によれば、簡便な手法により、冷凍ケーキドーナツを解凍して得られるケーキドーナツ表面のサクみを良好にし、かつフライ後のケーキドーナツの形状安定性を良好にすることができるケーキドーナツ用組成物を提供することができる。また本発明によれば、上記ケーキドーナツ用組成物を用いたケーキドーナツ用生地、ケーキドーナツ及び冷凍ケーキドーナツを提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, it is possible to improve the crispiness of the surface of a cake donut obtained by thawing a frozen cake donut and improve the shape stability of the cake donut after frying by a simple method. A composition can be provided. Moreover, according to this invention, the dough for cake donuts using the said composition for cake donuts, a cake donut, and a frozen cake donut can be provided.
以下、本発明を実施するための形態を説明する。 DETAILED DESCRIPTION OF THE INVENTION Embodiments for carrying out the present invention will be described below.
〔ケーキドーナツ用組成物〕
本発明のケーキドーナツ用組成物は、澱粉質原料を含み、澱粉質原料全量に対して２～１２質量％のコーンフラワー及び２～１８質量％のデュラムセモリナを含むことを特徴とする。
上記コーンフラワーとしては、特に制限なく使用することができ、灰分含有量、蛋白質含有量、粒度も特に限定されない。上記コーンフラワーは市販品を使用することもでき、市販品としては例えば株式会社ニップン製「コーンフラワー」等が挙げられる。
上記コーンフラワーの含有量は、澱粉質原料全量に対して２～１２質量％である。コーンフラワーの含有量が上記下限未満であると、解凍後のケーキドーナツのサクみが十分でなく、上記上限を超えると、フライ後にケーキドーナツの割れが生じやすくなり、ケーキドーナツの形状安定性が悪くなる。上記コーンフラワーの含有量は、澱粉質原料全量に対して３～１０質量％であることが好ましく、７～１０質量％であることがより好ましい。
[Composition for cake donut]
The composition for cake donuts of the present invention comprises a starchy raw material, and is characterized by containing 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina based on the total amount of the starchy raw material.
The above corn flour can be used without any particular limitation, and the ash content, protein content and particle size are not particularly limited. A commercial product can also be used as the corn flour, and examples of the commercial product include "Corn Flour" manufactured by Nippn Co., Ltd., and the like.
The content of the corn flour is 2 to 12% by mass with respect to the total amount of starch material. If the content of corn flour is less than the above lower limit, the cake donut after thawing will not be crispy enough, and if it exceeds the above upper limit, the cake donut will crack easily after frying, and the shape stability of the cake donut will increase. become worse. The corn flour content is preferably 3 to 10% by mass, more preferably 7 to 10% by mass, based on the total amount of starch material.
本発明においてデュラムセモリナとは、デュラム品種の硬質小麦を製粉して得られる、比較的粒度の粗い状態の胚乳の粉砕物であり、一般に目開き約３００μｍの篩を通過しない程度のものを意味する。上記デュラムセモリナとしては、特に制限なく使用することができ、灰分含有量、蛋白質含有量、粒度も特に限定されない。上記デュラムセモリナは市販品を使用することもでき、市販品としては例えば株式会社ニップン製「ジョーカーＭ」等が挙げられる。
上記デュラムセモリナの含有量は、澱粉質原料全量に対して２～１８質量％である。デュラムセモリナの含有量が上記下限未満であると、解凍後のケーキドーナツのサクみが十分でなく、上記上限を超えると、ケーキドーナツの生地のつながりが悪く、フライ後にケーキドーナツの割れが生じやすくなり、フライ後のケーキドーナツの形状安定性が悪くなる。上記デュラムセモリナの含有量は、澱粉質原料全量に対して３～１５質量％であることが好ましく、１０～１５質量％であることがより好ましい。
In the present invention, durum semolina is a pulverized endosperm of relatively coarse grain size obtained by milling hard wheat of durum cultivar, and generally means one that does not pass through a sieve with an opening of about 300 μm. . The above durum semolina can be used without any particular limitation, and the ash content, protein content and particle size are not particularly limited. A commercially available product may be used as the durum semolina, and examples of the commercially available product include "Joker M" manufactured by Nippon Co., Ltd., and the like.
The content of the durum semolina is 2 to 18% by mass based on the total amount of starch material. If the content of durum semolina is less than the above lower limit, the cake donut after thawing will not be sufficiently crispy, and if it exceeds the above upper limit, the dough of the cake donut will be poorly connected, and the cake donut will easily crack after frying. and the shape stability of the cake donut after frying deteriorates. The content of the durum semolina is preferably 3 to 15% by mass, more preferably 10 to 15% by mass, based on the total amount of starch material.
上記澱粉質原料は、上記コーンフラワー及びデュラムセモリナの他に、小麦粉、米粉、大麦粉、ライ麦粉、蕎麦粉、大豆粉、エンドウ豆粉、緑豆粉等の公知の食用穀粉、タピオカ澱粉、米澱粉、馬鈴薯澱粉、コーンスターチ、緑豆澱粉等の食用澱粉、食用澱粉を化学的、物理的、酵素的に変性させた変性澱粉、上記食用穀粉、上記食用澱粉、及び上記変性澱粉のうち１種以上を含む混合物等を含んでもよい。上記澱粉質原料は、小麦粉を含むことが好ましい。小麦粉の含有量は、上記コーンフラワー及びデュラムセモリナ以外の澱粉質原料の質量に対し、９０質量％以上であることが好ましい。小麦粉としては特に制限なく使用することができ、薄力粉、中力粉、準強力粉、強力粉、全粒粉等を使用することができる。コーンフラワー、デュラムセモリナ及び小麦粉以外の澱粉質原料の含有量は、上記コーンフラワー及びデュラムセモリナ以外の澱粉質原料の質量に対し、１０質量％未満であることが好ましい。
上記澱粉質原料が小麦粉を含む場合、小麦粉の含有量は、澱粉質原料全量に対して７０～９６質量％であることが好ましく、７５～９４質量％であることがより好ましく、７５～８３質量％であることが更に好ましい。
In addition to the above-mentioned corn flour and durum semolina, the starch raw materials include known edible grain flours such as wheat flour, rice flour, barley flour, rye flour, buckwheat flour, soybean flour, pea flour, and mung bean flour, tapioca starch, and rice starch. , potato starch, corn starch, mung bean starch, modified starch obtained by chemically, physically or enzymatically modifying the edible starch, the edible grain flour, the edible starch, and the modified starch. It may also include mixtures and the like. The starchy raw material preferably contains wheat flour. The content of wheat flour is preferably 90% by mass or more relative to the mass of the starch material other than corn flour and durum semolina. Wheat flour can be used without any particular limitation, and soft flour, medium flour, semi-strong flour, strong flour, whole grain flour and the like can be used. The content of the starch material other than corn flour, durum semolina and wheat flour is preferably less than 10% by mass relative to the mass of the starch material other than the corn flour and durum semolina.
When the starch material contains wheat flour, the content of wheat flour is preferably 70 to 96% by mass, more preferably 75 to 94% by mass, more preferably 75 to 83% by mass, based on the total amount of the starch material. % is more preferred.
本発明のケーキドーナツ用組成物は、上記澱粉質原料に加えて、必要に応じてケーキドーナツの製造に通常用いられる副原料を含んでいてもよい。上記副原料としては、卵、全卵粉、卵白粉、卵黄粉等の卵成分、牛乳、粉乳等の乳成分、砂糖、ブドウ糖、果糖等の糖類、油脂、膨張剤、脱脂粉乳、食塩、乳化剤、香料、香辛料、色素、保存料等が挙げられる。これらの副原料は１種を用いてもよく、２種以上を併用してもよい。 The composition for cake donuts of the present invention may contain, if necessary, auxiliary materials commonly used in the production of cake donuts, in addition to the above-described starchy raw materials. Examples of the above-mentioned auxiliary raw materials include egg components such as eggs, whole egg powder, egg white powder and egg yolk powder, milk components such as milk and milk powder, sugars such as sugar, glucose and fructose, oils and fats, swelling agents, skimmed milk powder, salt, and emulsifiers. , fragrances, spices, pigments, preservatives, and the like. One of these auxiliary raw materials may be used, or two or more thereof may be used in combination.
〔ケーキドーナツ及び冷凍ケーキドーナツ〕
本発明において、ケーキドーナツとは、基本的にパン酵母の発酵力に頼らず、膨張剤を使用して作製したドーナツをいう。但し、食感が変わらない程度にパン酵母を用いたもの（パン酵母の量が生地用粉原料の全量に対し乾燥質量で約０．１質量％未満使用されたもの）は含まれていてもよい。
本発明のケーキドーナツは、上記ケーキドーナツ用組成物を含むケーキドーナツ用生地を油ちょうすることで得ることができる。油ちょう方法は特に限定されず、例えば１６０～２００℃の温度の油の中で片面１０～１２０秒ずつ加熱する方法等が挙げられる。本発明のケーキドーナツは、上述のケーキドーナツ用組成物を使用しているため、解凍後のドーナツ表面のサクみが良好であり、またフライ後のドーナツの割れを抑制することができる。なお、イーストドーナツはパンのようなふんわりとした食感を有するものであるため、ケーキドーナツとは異なり、一般的にドーナツ表面のサクみが求められることはない。
本発明の冷凍ケーキドーナツは、上記ケーキドーナツを冷凍することで得られる。冷凍方法は特に限定されず、緩慢冷凍（約－１８℃）でも急速冷凍（－３０℃以下）でもよい。
[Cake donuts and frozen cake donuts]
In the present invention, a cake donut basically refers to a donut produced using a leavening agent without relying on the fermenting power of baker's yeast. However, even if baker's yeast is used to the extent that the texture does not change (the amount of baker's yeast used is less than about 0.1% by mass in terms of dry mass relative to the total amount of flour ingredients for dough) good.
The cake donut of the present invention can be obtained by frying the cake donut dough containing the cake donut composition. The frying method is not particularly limited, and examples thereof include a method of heating each side in oil at a temperature of 160 to 200° C. for 10 to 120 seconds each. Since the cake donut of the present invention uses the cake donut composition described above, the surface of the donut after thawing is excellent in crispness, and cracking of the donut after frying can be suppressed. Since yeast donuts have a bread-like soft texture, unlike cake donuts, the donut surface is generally not required to be crunchy.
The frozen cake donut of the present invention is obtained by freezing the above cake donut. The freezing method is not particularly limited, and may be slow freezing (approximately -18°C) or rapid freezing (-30°C or below).
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらに限定されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these.
〔製造例：ケーキドーナツの製造〕
澱粉質原料１００質量部に対し、全卵９質量部、水３７質量部、砂糖６０質量部、サラダ油１５質量部、膨張剤２質量部、食塩１質量部をボウルに入れ、ビーターを用いて混合して生地を調製した。得られた生地を常温で１０分間静置し、ドーナツカッター（ベルショー社製、Ｆカッター）でリング状に５０ｇずつ分割し、１８０℃のフライ油中で片面１分間油ちょうし、その後反転させてもう片面を更に１分間油ちょうすることで、ケーキドーナツを得た。
得られたケーキドーナツを－４０℃で３０分間急速冷凍し、更に－１８℃で２４時間保管して、冷凍ケーキドーナツを得た。その後、冷凍ケーキドーナツを室温で４時間解凍して解凍ケーキドーナツを得て、以下の評価試験に供した。
[Production example: production of cake donuts]
Put 9 parts by mass of whole eggs, 37 parts by mass of water, 60 parts by mass of sugar, 15 parts by mass of salad oil, 2 parts by mass of swelling agent, and 1 part by mass of salt into 100 parts by mass of raw starch material and mix using a beater. to prepare the dough. The resulting dough was allowed to stand at room temperature for 10 minutes, divided into rings of 50 g each using a donut cutter (Belshaw F Cutter), fried in frying oil at 180°C for 1 minute on one side, and then turned over. A cake donut was obtained by further frying one side for 1 minute.
The resulting donut cake was rapidly frozen at -40°C for 30 minutes and further stored at -18°C for 24 hours to obtain a frozen cake donut. Thereafter, the frozen cake donut was thawed at room temperature for 4 hours to obtain a thawed cake donut, which was subjected to the following evaluation tests.
〔試験例：解凍ケーキドーナツの食感及びフライ後のケーキドーナツの形状〕
下記表１及び表２に記載の澱粉質原料の配合で、上記製造例に従ってケーキドーナツを製造した。得られた解凍ケーキドーナツ表面の食感（サクみ）について、下記評価基準表に従って熟練パネラー１０名により評価し、平均点３点以上を合格とした。なお、コーンフラワー及びデュラムセモリナを使用せずに製造した解凍ケーキドーナツ（対照例）の評価を２点とした。形状の評価については、ケーキドーナツを１０個製造し、フライ後に一つも割れが生じなかったものを○とし、一つでも割れが生じたものを×とした。
[Test example: texture of thawed cake donut and shape of cake donut after frying]
Cake donuts were produced according to the production example described above, with the mixtures of the starchy raw materials shown in Tables 1 and 2 below. The texture (crispyness) of the obtained thawed cake donut surface was evaluated by 10 skilled panelists according to the following evaluation criteria table, and an average score of 3 points or more was considered acceptable. A thawed cake donut (control example) produced without using corn flour and durum semolina was rated 2 points. Regarding the evaluation of the shape, 10 cake donuts were produced, and the case where no cracks occurred after frying was rated as ◯, and the case where even one crack occurred was rated as x.
評価基準表
＊１ 株式会社ニップン製「ハート」
＊２ 株式会社ニップン製「コーンフラワー」
＊３ 株式会社ニップン製「ジョーカーＭ」
*1 “Heart” manufactured by Nippon Co., Ltd.
*2 “Corn flour” manufactured by Nippon Co., Ltd.
*3 “Joker M” manufactured by Nippon Co., Ltd.
表１及び表２より、澱粉質原料全量に対して２～１２質量％のコーンフラワー及び２～１８質量％のデュラムセモリナを含む実施例１～４は、ケーキドーナツ表面のサクみが良好であり、フライ後のケーキドーナツの割れも生じなかった。
一方、コーンフラワー又はデュラムセモリナの含有量が少ない比較例１及び２では、ケーキドーナツ表面のサクみが十分でなく不適であった。コーンフラワー又はデュラムセモリナの含有量が多い比較例３、４、６及び８は、ケーキドーナツ表面のサクみはあるもののフライ時にケーキドーナツに割れが生じた。比較例５及び７は、コーンフラワー又はデュラムセモリナの含有量が、それぞれ実施例２及び３よりも少なく、サクみがやや減少した。また理由は定かでないが、ドーナツ表面に割れが生じた。
From Tables 1 and 2, Examples 1 to 4 containing 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina with respect to the total amount of starch raw materials have good crispness on the cake donut surface. , There was no cracking of the cake donut after frying.
On the other hand, Comparative Examples 1 and 2, in which the content of corn flour or durum semolina was small, were not suitable because the surface of the cake donut was not crispy enough. In Comparative Examples 3, 4, 6 and 8, which contained a large amount of corn flour or durum semolina, the cake donut cracked during frying, although the cake donut surface was crispy. Comparative Examples 5 and 7 contained less corn flour or durum semolina than Examples 2 and 3, respectively, resulting in slightly reduced crispiness. Moreover, although the reason is not clear, cracks occurred on the surface of the donut.
Claims (4)
澱粉質原料全量に対して２～１２質量％のコーンフラワー及び２～１８質量％のデュラムセモリナを含む、ケーキドーナツ用組成物。 A cake donut composition comprising a starchy raw material,
A cake donut composition comprising 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina based on the total amount of starch material.
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