JP4179730B2 - Oil powder baking powder and oil powder using the same - Google Patents

Description

尚、ドーナツの水分量は、ドーナツ丸ごとを１０５℃下のオーブンで3時間加熱処理した時の重量差をもって計算した。
【００２６】
実施例１〜３の評価結果は比較例に比べ、油の吸収率が１２〜２０％低減されていて、また高い比容積を示した。更にドーナツの組織も良好となり、軟らかさも向上していた。試食した結果も、油切れが良く、ベトつかず、油っぽくなく、ソフトな食感を呈した。風味も良好であった。実施例１〜３及び比較例の評価結果は表１の通り。
【００２７】
表１：結果

【００２８】
【発明の効果】
ドーナツ等の油ちょう品の製造に際し、重曹と、速効性の酸性剤である酒石酸又は／及び酒石酸水素カリウムと、中間性の酸性剤である酸性ピロリン酸ナトリウムを組み合わせた膨脹剤に、α化澱粉を加えたベーキングパウダーは、ドーナツ等の油ちょう品の油の吸収量をより低減すると共に、比容積の増大や食感の改善された、ふっくらとした柔らかなドーナツ等の油ちょう品が得られる効果がある。また、従来のベーキングパウダーによるドーナツ等の油ちょう品に比べ、膨張作用等に影響がなく、従来の食感を損なうことなく、油切れも良好で、しかもベトつかない、且つ油っぽさを感じない、ソフトな食感を呈するドーナツ等の油ちょう品が得られた。油ちょう品の油の吸収量が低減されたので、従来品よりも低カロリーで健康に良く、食感的にも優れたドーナツ等の油ちょう品が得られる効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a baking powder intended to reduce the amount of oil absorbed in oil dough products such as donuts (dipped in a large amount of oil and fried in oil). More specifically, baking powder in which pregelatinized starch is added to baking powder to reduce the amount of oil absorbed in the oil dough, such as donut, and a method for producing the oil dough, such as donut, using the baking powder and the production The present invention relates to an oily product such as a donut manufactured by the method.
[0002]
[Prior art]
Currently, dough and other oil products are one of the foods that are preferred all over the world, regardless of age or sex, and there are various donuts manufactured and sold in Japan. For example, there are cake donuts, French donuts, yeast donuts, dough with strawberries, fried buns, baby donuts, fry cooking pans (filling materials such as curry and sausage). For these materials, an expansion agent is kneaded into a raw material dough such as wheat flour, this is molded, and then oiled (fried in oil). During this cooking process, the raw material dough is expanded, but when using baking powder as an expanding agent, or when using yeast, yeast and baking powder may be used in combination.
[0003]
Usually, baking powder for doughs such as donuts is mainly baking soda and baking powders mainly composed of fast-acting acid agents fumaric acid and tartaric acid, but the function is to expand the donuts simply. It was used as an agent. This baking powder is kneaded into dough, and when the dough is put into high-temperature oil, baking soda and acid agent, which are the main components, are neutralized in the raw material dough via the oil to generate carbon dioxide gas. Innumerable small bubbles are formed in the dough, and the dough is expanded to change the tissue into a sponge. For this reason, these oily products result in the sponge-like tissue absorbing and containing a large amount of fried oil.
[0004]
[Problems to be solved by the invention]
In recent years, due to the spread of health-consciousness and nutritional knowledge, there has been a concern that excessive consumption of oil will promote the accumulation of cholesterol in the body and consequently harm health. However, oil-boiled products such as donuts are foods containing a large amount of oil because they are fried in oil. For this reason, it is desired that oil-rich products such as donuts are products with the oil content reduced as much as possible. In view of this, a method for reducing the oil content of frying products has been proposed. For example, it has been reported that dietary fiber extracted and adjusted from beans and cereals is added to bread crumbs to reduce the oil absorption rate of the oil cake (Japanese Patent Laid-Open Nos. 2-20258 and 5-5). 61). In addition to dietary fiber, a low oil-absorbing bread crumb that reduces soybean oil absorption by adding soy protein has also been proposed (Japanese Patent Laid-Open No. 7-246072). All of these suppress the oil absorption of bread crumbs, which are the clothing of oil products, and do not suppress the absorption of oil in the oil products themselves, and are not a fundamental solution. There is a problem.
[0005]
There are the above-mentioned proposals for measures to reduce the amount of oil absorbed by the oil product, but these proposals reduce the amount of oil absorbed by the garment of the frying product, but the amount of oil absorbed by the oil preparation itself In addition, there has been a problem that no attempt has been made to reduce the amount of oil absorbed in the doughnut itself. Accordingly, an object of the present invention is to reduce the amount of oil absorbed in an oil-like product such as a donut, and to improve the texture, appearance, and taste without satisfying the expansion action force of the expansion agent and satisfy the above conditions. An object of the present invention is to provide baking powder for oily products such as donuts that form tissues.
[0006]
[Means for Solving the Problems]
The present invention has solved the above-mentioned problems, and an object of the present invention is to provide a composition that suppresses the amount of oil absorbed in the oil cake itself by improving the baking powder used for expansion of the raw material of the oil cake. It is what. As a result of intensive research on baking powder for oil doughs and the like, which has the effect of reducing the amount of oil absorbed, the inventors have reached the present invention. It was. We found that the amount of oil absorbed can be reduced without affecting the expansion function of dough by adding pregelatinized starch to an expansion agent composed of baking soda, a fast-acting acid agent and an intermediate acid agent. . And more specifically, adding pregelatinized starch to baking powder that combines sodium bicarbonate and / or tartaric acid or potassium hydrogen tartrate, which is a fast-acting acid agent, and sodium acid pyrophosphate, which is an intermediate acid agent, The present invention was completed by obtaining new knowledge for further reducing the amount of oil absorbed in the oil product from the conventional product.
[0007]
That is, a dough or other oil baking product containing baking soda, a fast-acting acid agent and a swelling agent composed of an intermediate acid agent, and pregelatinized starch. The above-mentioned donuts, etc., characterized in that it is a baking powder that reduces the amount of oil absorbed in the product, the fast-acting acidic agent is tartaric acid or sodium hydrogen tartrate, and the intermediate acidic agent is sodium acid pyrophosphate It is a baking powder that reduces the amount of oil absorbed in the oil product. Moreover, other invention is sodium bicarbonate 0, 3-1, 0 mass%, tartaric acid or sodium hydrogen tartrate 0.05-1 mass%, and sodium acid pyrophosphate 0.2-1 mass% with respect to raw material flour. It is a baking powder that reduces the amount of oil absorbed in the oil dough as described above, characterized by containing 1 to 3% by weight of pregelatinized starch.
[0008]
The above-mentioned baking powder is added to the raw flour of the dough preparation such as donuts, seasoned, hydrated, kneaded, molded, and then oiled by a conventional method. This is a method for producing an oily product such as a donut that reduces the amount of oil absorbed in the product. Still another invention is an oil-free product such as a donut with reduced oil absorption of the oil-free product such as a donut, which is manufactured by the manufacturing method described above.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Oil dough products such as donuts according to the present invention are obtained by using wheat flour as a main ingredient, adding salt, baking powder and water to this, and blending other known auxiliary ingredients as necessary, and mixing them. After the dough is divided and molded by a conventional method, the dough is sufficiently fermented with a proofer as necessary, or the raw dough is expanded and fried (oiled). That is, the above-mentioned donuts such as those using baking powder and yeast together, those using baking powder alone and not using yeast, those using filling materials (adding side dishes such as rice cakes and curry to the contents of donuts), or those not using It is applicable to oil doughs such as all donuts that use baking powder.
[0010]
This invention is baking powder of the structure which added pregelatinized starch to the expansion agent which consists of baking soda, a quick-acting acidic agent, and an intermediate acidic agent. The pregelatinized starch to be added is a starch excellent in water retention, and the amount of pregelatinized starch added is 1 to 3% by mass, preferably 1.5 to 2.5% by mass with respect to the wheat flour. Further, if the addition amount is 1% by mass or less, the effect cannot be obtained, and if it exceeds 3% by mass, the flavor becomes bad and the structure becomes hard and adversely affects the product. The amount of sodium bicarbonate used in combination with the pregelatinized starch is 0, 3 to 1, 0% by mass, preferably 0, 4 to 0, 8% by mass with respect to the wheat flour. In addition, when the addition amount is 0, 3 or less, the effect cannot be obtained, and when it exceeds 1% by mass, the flavor is deteriorated and the structure becomes hard and adversely affects the product. In the acid preparation that reacts with baking soda, the addition amount of the acid agent tartaric acid and / or potassium hydrogen tartrate is 0.05 to 1% by mass, preferably 0.2 to 0.8% by mass, with respect to the flour. Further, if the addition amount is 0.05% by mass or less, the effect cannot be obtained, and if it exceeds 1% by mass, the flavor is deteriorated and the structure becomes hard and adversely affects the product.
[0011]
The intermediate acid agents used in the present invention, tartaric acid and potassium hydrogen tartrate, can be used in any of the d-type and L-type optical isomers. The amount of acidic pyrophosphoric acid, which is a medium fast acting acidic agent used in combination with tartaric acid and potassium hydrogen tartrate, is 0.2 to 1% by mass, preferably 0.5% to 1% by mass with respect to the flour. Further, if the addition amount is 0.2% by mass or less, the effect cannot be obtained, and if it exceeds 1% by mass, the flavor becomes bad and the structure becomes hard and adversely affects the product. Further, tartaric acid, potassium hydrogen tartrate, acidic pyrophosphoric acid and pregelatinized starch used in the present invention are commercially available and are not specially prepared.
[0012]
In this way, the pregelatinized starch added to the expansion agent affects the formation of a sponge-like tissue consisting of innumerable bubbles when the dough of the oil cake expands to form bubbles in the dough. In this case, it is a baking powder having a new function that can obtain an oil-contained product with a small amount of oil absorption and good oil drainage.
[0013]
(Comparative example)
As a comparative example, as a standard baking powder that is usually used, the following expansion agent is added, and the doughnut is added by the straight method (a method of mixing all the materials at once) according to the formulation and process of Example 1 by a conventional method. Was produced as a control for Examples 1-3. % Represents mass% relative to the raw material flour.
[0014]
Sodium bicarbonate 1.2% by mass,
L-tartaric acid 0.8% by mass,
Baked alum 1.2% by mass
[0015]
[Example 1]
According to the following donut raw material composition table and process chart, donuts were produced by a straight method (a method of mixing all materials at once) by a conventional method.
[0016]
1. Ingredients table wheat flour (500g strong flour
Wheat flour (soft flour) 500g
East 30g
120g sugar
Shortening 100g
15g of salt
Non-fat dry milk 30g
100g whole egg
500 g of water
[0017]
2. Process schedule mixing L2M6H2
Upside temperature 27 ± 1 ℃
Floor time 30 minutes divided fabric weight 60g
Bench time 15 minutes filling (curry weight) 40g
Proof time 30 minutes Proof temperature 40 ° C
Proof humidity Dry probing time 4 minutes fried temperature 180 ℃
Oil drain 15 minutes [0018]
3. Baking powder with the following blending ratio was kneaded into the dough. % Represents mass% relative to the raw material flour.
[0019]
Sodium bicarbonate 1.2% by mass
L-tartaric acid 0.8% by mass
Pregelatinized starch 3.0% by mass
[0020]
[Example 2]
In the raw material composition of Example 1, baking powder having the following composition ratio was kneaded into the dough. According to the process chart of Example 1, donuts were manufactured by a straight method (a method of mixing all materials at once) by a conventional method. % Represents mass% relative to the raw material flour.
[0021]
Baking soda 0.6% by mass,
dL-potassium hydrogen tartrate 0.4% by mass
Sodium acid pyrophosphate 0.7% by mass
Baked alum 1.2% by mass
Pregelatinized starch 1.0% by mass
[0022]
[Example 3]
In the raw material composition of Example 1, baking powder having the following composition ratio was kneaded into the dough. According to the process chart of Example 1, donuts were manufactured by a straight method (a method of mixing all materials at once) by a conventional method. % Represents mass% relative to the raw material flour.
[0023]
Baking soda 0.6% by mass,
L-tartaric acid 0.2% by mass
Sodium acid pyrophosphate 0.5% by mass
Pregelatinized starch 2.0% by mass
[0024]
(Evaluation and results)
Donuts were manufactured according to the formulations and processes of Examples 1-3. The comparative example used the baking powder for commercially available donuts which does not add pregelatinized starch and sodium acid pyrophosphate (oriental yeast BP M). The oil absorption rate was measured according to the following calculation method.
[0025]

The water content of the donut was calculated from the weight difference when the whole donut was heat-treated in an oven at 105 ° C. for 3 hours.
[0026]
The evaluation results of Examples 1 to 3 showed that the oil absorptance was reduced by 12 to 20% and a high specific volume compared to the comparative example. Furthermore, the donut structure was also improved and the softness was improved. As a result of the tasting, the oil was well-dried, not sticky, not oily, and had a soft texture. The flavor was also good. Table 1 shows the evaluation results of Examples 1 to 3 and the comparative example.
[0027]
Table 1: Results

[0028]
【The invention's effect】
In the production of dough and other oil products, gelatinized starch is added to an expansion agent combining sodium bicarbonate, tartaric acid or / and potassium hydrogen tartrate, which is a fast-acting acid agent, and sodium acid pyrophosphate, which is an intermediate acid agent. Baking powder with added dough reduces the amount of oil absorbed in doughnuts and other oily products, while increasing the specific volume and improving the texture provides a soft and soft donuty oily product effective. Compared with conventional dough and other oily products such as donuts, there is no effect on expansion, etc. An oil-like product such as a donut with a soft texture that is not felt was obtained. Since the amount of oil absorbed in the oil product is reduced, there is an effect that an oil product such as donut having a lower calorie than the conventional product, good for health and excellent in texture is obtained.

Claims (2)

After preparing a dough for oil-like products such as donuts containing at least raw flour,
Baking powder containing baking soda, tartaric acid or potassium hydrogen tartrate, sodium acid pyrophosphate and pregelatinized starch in the following mass% with respect to the raw wheat flour is added to the dough of the oily product, seasoned, hydrated, kneaded, A method for producing an oily product such as a donut, which is molded and then oiled by a conventional method.
(1) Baking soda: 0.3 to 1.0 mass%
(2) Tartaric acid or potassium hydrogen tartrate: 0.05-1% by mass
(3) Sodium acid pyrophosphate: 0.2-1% by mass
(4) pregelatinized starch: 1-3% by mass An oily product such as a donut manufactured by the manufacturing method according to claim 1 .