JP5084809B2 - Donut sugar and manufacturing method thereof - Google Patents

Description

  The present invention relates to a donut sugar and a manufacturing method thereof.

Donut sugar is used to improve the appearance and flavor of the donuts by sprinkling on the surface of donuts, breads or confectionery.
Since donut sugar is mainly made of powdered saccharides, it has a problem that it has a high hygroscopic property and causes a phenomenon called “crying” that becomes syrupy as time passes, thereby impairing commercial value.
In order to improve this “crying”, various proposals have been made as follows.
(1) Donut sugar (for example, patent) in which 1 to 15 parts by mass of the mixture is present with respect to 100 parts by mass of the powdered saccharide, the main component being a powdered saccharide having a layer of a heterogeneous mixture of two or more types of fats and oils having different melting points Reference 1).
(2) A coated powdered saccharide comprising a saccharide powder as a core substance and a lipid powder having a melting point of 40 ° C. or higher, wherein the lipid powder as a coating agent on the saccharide powder as a core substance A powdered saccharide with improved hygroscopicity, which is obtained by adhering and coating a lipid powder on the surface of the saccharide powder by contacting and colliding the saccharide (see, for example, Patent Document 2).
(3) A method for producing a donut sugar, comprising mixing 100 parts by mass of powdered saccharide and 1 to 15 parts by mass of liquefied oil and fat, and then cooling with an airflow cooler having an air temperature of 20 to 40 ° C. For example, see Patent Document 3).
(4) A powdered saccharide in which a lipid layer made of fat and oil having a melting point higher than room temperature is formed on the surface of a saccharide powder as a core substance, and an outer layer of lipid is formed on the surface of the lipid layer (for example, Patent Documents) 4).
(5) Coating sugar composition comprising glucose, dextrin, and a uniform mixture of two types of fats and oils whose melting points are in the different ranges of 45 to 55 ° C. and 55 to 65 ° C., respectively, and the difference between the melting points is 5 ° C. or more. Product (see, for example, Patent Document 5).
(6) A coating characterized in that a coating layer made of fats and oils having a melting point of 50 ° C. or higher is provided on the surface of the powdered saccharide particles, and oils and fats that are liquid at 25 ° C. are attached to the outer layer of the coating layer Powdered sugar (see, for example, Patent Document 6).

JP-A-63-98354 Japanese Unexamined Patent Publication No. Sho 63-313599 JP-A-3-58748 JP-A-3-277237 JP-A-9-201166 Japanese Patent Laid-Open No. 11-56290

  An object of the present invention is to provide a donut sugar with improved “crying” and adhesion feeling, a method for producing the donut sugar, and a food using the donut sugar.

As a result of intensive studies to achieve the above-mentioned object, the present inventor paid attention to the particle size of the powdered saccharide, not the melting point or coating method of the fats and oils used together with the conventionally proposed powdered saccharide, but the powdered saccharide. It has been found that a donut sugar with improved “crying” and adhesion feeling can be produced by adjusting the particle size, and the present invention has been completed.
Therefore, this invention is a donut sugar which coat | covered the powdered saccharides which have a particle size structure whose ratio of the fraction of 300 micrometers or less over 150 micrometers and the fraction of 150 micrometers or less is 3: 7-5: 5 with fats and oils.
Moreover, it is a food product using the donut sugar.
The method for producing donut sugar according to claim 1, wherein powdered saccharides having different particle sizes are mixed, fats and oils are mixed into the mixture, and auxiliary materials such as starch are further mixed as necessary. .

  The donut sugar of the present invention is excellent in “crying” prevention and adhesion.

Hereinafter, the present invention will be described in detail.
The type of the powdered saccharide used in the present invention is not particularly limited as long as the ratio of the fraction having a particle size of 300 μm or less to 150 μm and the fraction of 150 μm or less is 3: 7 to 5: 5.
For example, glucose, mannose, galactose, fructose, xylose, trehalose, sucrose, maltose, cellobiose, gentiobiose, lactose, raffinose, maltotriose, manninotriose, dextrin obtained by degrading polysaccharides, glycogen, inulin, cellulose And polysaccharides such as pectin and plant gum.
In the present invention, the fraction exceeding 300 μm or less and 150 μm means a fraction that passes through a sieve having an opening of 300 μm and remains on the sieve having an opening of 150 μm, and the fraction having a size of 150 μm or less passes through a sieve having an opening of 150 μm. The fraction to be
The ratio of the fractions of 3: 7 to 5: 5 is that the fraction (hereinafter also referred to as a crude fraction) of 300 μm or less and 150 μm or more is 30 parts by mass and the fraction (hereinafter also referred to as a fine fraction) is 150 μm or less. It refers to a range in which the ratio of the coarse fraction is increased from the particle size constitution of 70 parts by mass, the coarse fraction is 50 parts by mass, and the fine fraction is 50 parts by mass.
Therefore, the powdered saccharide of the present invention has a particle size distribution peak in each of the coarse fraction and the fine fraction.
When the ratio of the coarse fraction is less than 30 parts by mass, the adhesion is good, but the persistence is inferior. When the ratio of the coarse fraction exceeds 50 parts by mass, the persistence is improved but the adhesion is inferior.
In conventional donut sugar, powdered saccharides have been preferred to have a narrow particle size distribution.
For example, Patent Document 1 and Patent Document 3 disclose that “the particle size of the powdered saccharide is not particularly limited, but is preferably in the range of 200 to 10 mesh. It is preferable for obtaining sugar ”.
In addition, Patent Document 4 describes that “the particle size of the saccharide powder is preferably in the range of 200 to 10 mesh, and that the particle size distribution is preferably as narrow as possible and uniform”. .
The inventors of the present application have found that the use of powdered saccharides having two peaks in the particle size distribution can prevent “crying” and improve the feeling of adhesion without being bound by such technical common sense.

The fats and oils used in the present invention can be used without particular limitation as long as they are used in conventional donut sugar, and preferably two kinds of fats and oils having different melting points are used.
As the high melting point fat, it is more preferable to use a fat having a melting point of 55 ° C. or higher and 65 ° C. or lower, and as the low melting point fat, a fat having a melting point of 30 ° C. or higher and 40 ° C. or lower.
By using two types of fats and oils having different melting points, it is possible to prevent “crying” and improve adhesion and melting in the mouth.
The amount of fats and oils used is preferably 6 parts by mass or more and 12 parts by mass or less with respect to 100 parts by mass of powdered saccharides because the powdered saccharides can be sufficiently covered.
In addition, the ratio of the high melting point fat and the low melting point fat is preferably 50 parts by mass or more and 200 parts by mass or less with respect to 100 parts by mass of the high melting point fat in terms of preventing “crying” and improving adhesion.

The method for producing donut sugar of the present invention can be used without particular limitation as long as it is a conventional method for producing donut sugar coated with fats and oils.
The following method can be mentioned as an example.
(1) Two kinds of saccharides having different particle sizes are charged into a mixer and mixed.
At this time, the mixer is heated to warm the sugar to about 60 ° C.
(2) The oils and fats having different melting points are heated and dissolved in the mixer and mixed.
When using a fat having a melting point of 55 ° C. or more and 65 ° C. or less, the melting point of the high melting point fat is about 70 ° C. and dissolved by heating.
(3) Add starch and other materials as needed and mix.
(4) Remove from the mixer.
(5) The extracted sugar is cooled by an airflow type cooler to obtain a product. Alternatively, the product naturally cooled by standing for 8 hours or more is passed through a sieve of about 20 mesh to obtain a product.

In the donut sugar of the present invention, auxiliary materials used in conventional donut sugar can be used as necessary.
For example, starch, coffee powder, powder seasoning, cocoa powder, kinako powder, fruit juice powder, fragrance, cinnamon, powder spice and the like can be mentioned.
The use method of the donut sugar of the present invention is not particularly limited, and can be used in the same manner as a conventional donut sugar.
Examples of foods that can be used with the donut sugar of the present invention include confectionery such as donuts, breads, cookies, and sponge cakes, and rice confectionery.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 3, Comparative Examples 1 and 2] Particle Size Composition of Powdered Sugar (1) Two kinds of sugars having different particle sizes shown in Table 1 are put into a chemical mixer and mixed for 5 minutes at a rotation speed of about 800 rpm. The mixture was warmed to about ℃.
In addition, an electric heater was installed in the chemical mixer, the mixer was warmed, and it was used in a warmed state during mixing.
(2) A hardened oil having a melting point of 60 ° C. and a shortening having a melting point of 34 ° C. shown in Table 1 are dissolved in advance by heating to 70 ° C., put in the chemical mixer and heated, and at a rotational speed of about 800 rpm. After mixing for a minute, the powdered sugar was coated with fats and oils.
In the table, the high melting point fat is a hardened oil having a melting point of 60 ° C, and the low melting point fat is a shortening having a melting point of 34 ° C.
(3) Heating to the chemical mixer was stopped, and the amount of white corn starch shown in Table 1 was added and mixed for 5 minutes at a rotation speed of about 800 rpm.
(4) The powdered sugar covered with fats and oils was taken out from a chemical mixer into a bag, allowed to cool, and sealed after removing the rough heat.
(5) After standing for 16 hours, a donut sugar was obtained through a 20-mesh sieve.

[Adhesion amount test]
The amount of adhesion was measured by the following method.
(1) 100 g of donut sugar was put in a polyethylene bag.
(2) Yeast donut (about 45 g of ring donut) having a core temperature of about 35 ° C. was obtained after frying.
(3) The bag was closed and shaken 10 times, and the donut sugar was sprinkled on the yeast donut.
(4) The mass of the donut sugar remaining in the bag was measured.
(5) The adhering mass was calculated from the mass of the donut sugar remaining in the bag.
(6) This was performed for five yeast donuts, and the average value of the donut sugar adhesion amount per yeast donut was calculated.
The results are shown in Table 2.

[Evaluation test of adhesion feeling]
Evaluation of adhesion feeling of donut sugar was performed by the following method.
The adhesion feeling of the donut sugar of the yeast donut to which the donut sugar was adhered by the test of the adhesion amount was evaluated by 10 panelists according to the following criteria.
5 points The surface of the donut is so white that it looks white and has a lot of sugar on it. Very good 4 points The surface of the donut is slightly visible, but it looks white and has a lot of sugar on it.
3 points The surface of the donut looks moderately, it looks whitish and usually 2 points
One point where the surface of the donut is conspicuous and the whitish is less visible
The results are shown in Table 2 as the average score of the evaluation of 10 people, in which the donut is hardly covered with sugar and the white color is sparse and very poor.

[Cryptographic evaluation test]
Evaluation of “crying” of donut sugar was performed by the following method.
The yeast donut to which the donut sugar was adhered by the test of the adhesion amount was put in a polyethylene bag and sealed. What was stored in a fermentation chamber at 35 ° C. and 70% relative humidity for 16 hours in a yeast donut placed in a bag was visually judged by 10 panelists for the sugar residue (“crying difficulty”) according to the following criteria. .
5 points Sugar has low deliquescence and white appearance remains very good 4 points Sugar has little deliquescence and appearance whiteness is good
3 points There is sugar deliquescence, there is a slight white appearance, and 2 points sugar is deliquescent and watery, and the donut surface is sticky and inferior 1 point Yes, there is no sugar white and the results are very inferior.

When the ratio of the coarse fraction to the fine fraction is from 3: 7 to 5: 5 according to the above test, it is excellent as a donut sugar when the sugar adhesion, persistence and difficulty in crying are comprehensively evaluated. It was confirmed that

Claims (3)

  The donut sugar which coat | covered the powder saccharides which have the particle size structure whose ratio of the fraction which is 300 micrometers or less and exceeds 150 micrometers and the fraction of 150 micrometers or less is 3: 7-5: 5 with fats and oils.   A food using the donut sugar according to claim 1. The method for producing donut sugar according to claim 1, wherein powdered sugars having different particle sizes are mixed, fats and oils are mixed into the mixture, and auxiliary materials such as starch are further mixed as necessary, followed by cooling. .