JP5714373B2 - Yeast donut mix and method for producing yeast donut - Google Patents
Yeast donut mix and method for producing yeast donut Download PDFInfo
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- JP5714373B2 JP5714373B2 JP2011067105A JP2011067105A JP5714373B2 JP 5714373 B2 JP5714373 B2 JP 5714373B2 JP 2011067105 A JP2011067105 A JP 2011067105A JP 2011067105 A JP2011067105 A JP 2011067105A JP 5714373 B2 JP5714373 B2 JP 5714373B2
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Description
本発明は、イーストドーナツ用ミックスおよび該ミックスを用いたイーストドーナツの製造方法に関する。 The present invention relates to a mix for yeast donuts and a method for producing yeast donuts using the mix.
イーストドーナツは、イーストで発酵させた生地を油で揚げて得られる小麦粉食品であり、油で揚げた独特の食感および食味を有する小麦粉食品である。
イーストドーナツは、外側がサックリとしかつ内側がもっちりとした食感のものが近年好まれている。また、イーストドーナツは、油で揚げることによって独特の食感および食味が付与される食品であるが、油で揚げた際に生地が吸油するため、生地を焼成するベーカリー製品に比べて油っこさのある食品である。近年の健康志向や嗜好の変化により、イーストドーナツにおいても、吸油量の少ない、あまり油っこくないものが好まれるようになっている。
Yeast donut is a flour food obtained by fried dough fermented with yeast in oil, and is a flour food having a unique texture and taste fried in oil.
In recent years, yeast donuts with a crisp texture on the outside and a tight texture on the inside have been preferred. In addition, yeast donuts are foods that give a unique texture and taste when fried in oil, but the dough absorbs oil when fried in oil, so it is more greasy than bakery products that bake the dough. It is a food with Due to changes in health orientation and preferences in recent years, yeast donuts that are less oily and less oily are preferred.
ドーナツ食品の吸油量を抑制し、ドーナツ食品のカロリーを低減化するために、種々の方法が提案されている。例えば、特許文献１には、「ペクチンとバイタルグルテンとを、ペクチン１重量部あたりに対し、バイタルグルテン０．２〜１．５重量部の割合で含むことを特徴とするドーナツ食品改質剤」が提案され、この改質剤を添加した生地を用いて製造されたドーナツ食品は、油っこさがなく、食感も良好なものであることが記載されている。しかし、このような従来の方法では、その効果が十分とは言い難く、さらなる改善が求められている。 Various methods have been proposed to suppress the oil absorption of donut foods and reduce the calories of donut foods. For example, Patent Document 1 discloses that a donut food modifier containing pectin and vital gluten at a ratio of 0.2 to 1.5 parts by weight of vital gluten per part by weight of pectin. The donut food manufactured using the dough to which this modifier is added has no oiliness and has a good texture. However, such a conventional method is not sufficiently effective, and further improvement is required.
本発明の目的は、油っこくなく、外側がサックリとしかつ内側がもっちりとした食感を有するイーストドーナツが得られるイーストドーナツ用ミックスおよび該ミックスを用いたイーストドーナツの製造方法を提供することにある。 An object of the present invention is to provide a yeast donut mix that can provide a yeast donut that is not greasy, has a crispy outer side, and has a tight texture on the inner side, and a method for producing a yeast donut using the mix. .
本発明者らは、上記目的を達成すべく種々検討した結果、原料穀粉類に特定の添加物を配合することにより、上記目的を達成するイーストドーナツ用ミックスが得られることを知見した。 As a result of various studies to achieve the above object, the present inventors have found that a mix for yeast donuts that achieve the above object can be obtained by blending specific additives into raw flours.
本発明は、上記知見に基づいてなされたもので、穀粉類１００質量部に対して、豆粉０．５〜４質量部、グルテン粉末０．５〜５質量部およびローストフラワー０．５〜５質量部を添加混合してなる、イーストドーナツ用ミックスを提供するものである。
また、本発明は、上記の本発明のイーストドーナツ用ミックスを用いたイーストドーナツの好ましい製造方法として、上記の本発明のイーストドーナツ用ミックスを用いて常法により生地を製造し、該生地を一次発酵する際に、発酵膨張率が８０〜２００％になるように発酵を行い、その後、ホイロ発酵を行わないでイーストドーナツを製造する、イーストドーナツの製造方法を提供するものである。
This invention was made | formed based on the said knowledge, 0.5-100 mass parts of bean flour, 0.5-5 mass parts of gluten powder, and 0.5-5 mass of roast flour with respect to 100 mass parts of flours. The present invention provides a yeast donut mix obtained by adding and mixing parts by mass.
In addition, as a preferred method for producing a yeast donut using the above-described yeast donut mix of the present invention, the present invention produces a dough by a conventional method using the above-described yeast donut mix of the present invention. The present invention provides a method for producing yeast donuts, in which fermentation is performed so that the rate of expansion of fermentation becomes 80 to 200%, and then yeast donuts are produced without performing proof fermentation.
本発明のイーストドーナツ用ミックスによれば、油っこくなく、外側がサックリとしかつ内側がもっちりとした食感を有するイーストドーナツが得られる。
また、本発明のイーストドーナツの製造方法によれば、上記効果を奏するイーストドーナツを容易に製造することができる。
According to the mix for yeast donuts of the present invention, it is possible to obtain an yeast donut that is not greasy, has a crispy texture on the outside, and a tight texture on the inside.
Moreover, according to the manufacturing method of the yeast donut of this invention, the yeast donut which show | plays the said effect can be manufactured easily.
まず、本発明のイーストドーナツ用ミックスについて説明する。
本発明で用いられる豆粉は、豆類を乾燥し粉砕して豆粉としたものであり、豆類の種類は特に制限されるものではなく、例えば、脱脂大豆粉、緑豆粉、小豆粉、大豆粉、隠元豆粉、豌豆粉、蚕豆粉、ひよこ豆粉、蝗豆粉、落花生粉、鉈豆粉が挙げられる。これらの豆粉の中でも、特に、脱脂大豆粉、緑豆粉、小豆粉が好ましい。これらの豆粉としては、例えば、日清オイリオ社製の脱脂大豆粉である商品名「ソーヤフラワーＦＴ−Ｎ」、韓国物産社製の緑豆粉、有限会社篠崎米穀製の小豆粉、グジャラート・アンブジャ・エクスポート製の脱脂大豆粉などの市販品を用いることができる。
豆粉の配合量は、穀粉類１００質量部に対して、０．５〜４質量部、好ましくは１〜２質量部である。豆粉の配合量が少なすぎると、さくさく感に欠け、もっちり感がなく、硬く、油っこくなり、また豆粉の配合量が多すぎると、さくさく感に欠け、もっちり感がなく、硬く、吸油感が足りなくなる。
First, the yeast donut mix of the present invention will be described.
The bean powder used in the present invention is obtained by drying and pulverizing beans to obtain a bean powder, and the kind of the bean is not particularly limited. For example, defatted soybean powder, mung bean powder, red bean powder, soybean powder , Cocoon bean powder, coffee beans powder, coffee beans powder, chickpea powder, coffee beans powder, peanut powder, coffee beans powder. Among these bean powders, defatted soybean powder, mung bean powder, and red bean powder are particularly preferable. These soy flours include, for example, the product name “Soya Flower FT-N”, a defatted soy flour made by Nisshin Oilio Co., Ltd., mung bean flour made by Korea Bussan Co., Ltd. -Commercial products, such as export defatted soybean flour, can be used.
The blending amount of the soy flour is 0.5 to 4 parts by mass, preferably 1 to 2 parts by mass with respect to 100 parts by mass of the flour. If the amount of soy flour is too small, the feeling of crunchiness will be lacking and will not feel sticky, hard and oily.If the amount of soy flour is too much, it will lack crunchiness, will not feel sticky, will be hard, There is not enough oil absorption.
本発明で用いられるグルテン粉末は、小麦、大麦、ライ麦、コーンなどの穀物由来の生グルテンを加熱乾燥、粉砕などの加工処理をして粉末化したものであり、小麦グルテン粉末が好ましい。この例としては、長田産業社製の商品名「フメリットＡ」、グリコ栄養食品社製の商品名「Ａ−グルＫ」「Ａ−グルＳＳ」、日本コロイド社製の商品名「スーパーグル７５Ｈ」などの市販品を用いることができる。
グルテン粉末の配合量は、穀粉類１００質量部に対して、０．５〜５質量部、好ましくは１．５〜２質量部である。グルテン粉末の配合量が少なすぎると、さくさく感に欠け、もっちり感に欠け、硬く、油っこい食感になり、またグルテンの配合量が多すぎると、さくさく感に欠け、硬く、吸油感が足りなくなる。
The gluten powder used in the present invention is obtained by pulverizing raw gluten derived from grains such as wheat, barley, rye, corn and the like by processing such as heat drying and pulverization, and wheat gluten powder is preferred. Examples of this include the product name “Fmerit A” manufactured by Nagata Sangyo Co., Ltd., the product names “A-Guru K” and “A-Guru SS” manufactured by Glico Nutrition Foods Co., Ltd. Commercial products such as can be used.
The compounding quantity of gluten powder is 0.5-5 mass parts with respect to 100 mass parts of flour, Preferably it is 1.5-2 mass parts. If the blending amount of gluten powder is too small, the feeling of being crusty is lacking, the feeling of being sticky is lacking, and it becomes hard and oily. Disappear.
本発明で用いられるローストフラワーは、小麦粉を主体とした穀粉類を焙焼したもの、または焙焼した小麦等の穀物を挽砕したものであり、例えば、日清製粉社製のローストフラワーである商品名「ローストフラワーＲＧ」、「ローストフラワーＲＭ」などの市販品を用いることができる。
ローストフラワーの配合量は、穀粉類１００質量部に対して、０．５〜５質量部、好ましくは１〜２質量部である。ローストフラワーの配合量が少なすぎると、さくさく感に欠け、もっちり感が欠け、硬く、油っこくなり、またローストフラワーの配合量が多すぎると、さくさく感に欠け、もっちり感が欠け、硬く、吸油感が足りなくなる。
The roasted flour used in the present invention is obtained by roasting flour mainly composed of wheat flour, or by pulverizing grains such as roasted wheat flour, for example, roasted flour manufactured by Nisshin Flour Milling Co., Ltd. Commercial products such as trade names “Roast Flower RG” and “Roast Flower RM” can be used.
The compounding quantity of a roast flour is 0.5-5 mass parts with respect to 100 mass parts of flours, Preferably it is 1-2 mass parts. If the amount of the roasted flower is too small, the feeling of crispness is lacking, the feeling of stickiness is lacking, hard and oily. There is not enough oil absorption.
本発明で用いられる穀粉類としては、イーストドーナツの製造に従来より用いられている穀粉類を用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉などの小麦粉、大麦粉、ライ麦粉、米粉、トウモロコシ粉、各種澱粉類などが挙げられるが、小麦粉を主体とすることが好ましい。 As flours used in the present invention, flours conventionally used in the production of yeast donuts can be used. For example, wheat flour, barley flour, rye flour such as strong flour, semi-strong flour, medium flour, thin flour, etc. , Rice flour, corn flour, various starches, and the like, preferably wheat flour.
本発明のイーストドーナツ用ミックスには、上記の穀粉類、豆粉、グルテン粉末およびローストフラワーの他に、イーストドーナツの製造に従来より用いられている添加物、例えば、卵粉末などの卵類、脱脂粉乳などの乳製品、砂糖などの糖類、食塩、調味料、香辛料、ビタミン類、ミネラル類、色素、香料、粉末油脂などの油脂類、乳化剤、ガム類等の増粘剤、イースト、膨張剤、酵素剤などを適宜添加することができる。また、これらの添加物は、イーストドーナツ用ミックスを用いて生地を製造する際に、該ミックスに添加混合してもよい。 In the mix for yeast donuts of the present invention, in addition to the above-mentioned grains, bean flour, gluten powder and roast flour, additives conventionally used in the production of yeast donuts, for example, eggs such as egg powder, Milk products such as skimmed milk powder, sugars such as sugar, salt, seasonings, spices, vitamins, minerals, pigments, fragrances, fats and oils such as powdered oils, thickeners such as emulsifiers and gums, yeast, swelling agents An enzyme agent or the like can be added as appropriate. In addition, these additives may be added to and mixed with the mix when the dough is produced using the yeast donut mix.
次に、本発明のイーストドーナツの製造方法について説明する。
本発明のイーストドーナツの製造方法は、原料として、上記の本発明のイーストドーナツ用ミックスを用いるものである。
イーストドーナツ生地の製造は、上記の本発明のイーストドーナツ用ミックスに、水および必要に応じて上記の添加物を加え、常法により行われる。
加水量は、本発明のイーストドーナツ用ミックス１００質量部に対し、好ましくは５７〜６６質量部、より好ましくは６０〜６５質量部である。
Next, the manufacturing method of the yeast donut of this invention is demonstrated.
The manufacturing method of the yeast donut of this invention uses the said mix for yeast donuts of this invention as a raw material.
The production of the yeast donut dough is carried out in a conventional manner by adding water and, if necessary, the above-mentioned additives to the above-described mix for yeast donuts of the present invention.
The amount of water added is preferably 57 to 66 parts by mass, more preferably 60 to 65 parts by mass, with respect to 100 parts by mass of the yeast donut mix of the present invention.
得られた生地は、常法により成型後、一次発酵させる。この一次発酵は、発酵膨張率が８０〜２００％に、好ましくは、１２０〜１５０％になるように発酵時間を調整する必要がある。発酵膨張率は、下記の計算式により算出した値である。
発酵膨張率（％）＝〔（Ｂ−Ａ）／Ａ〕×１００
Ａ＝一次発酵前の生地の体積
Ｂ＝一次発酵後の生地の体積
発酵膨張率が上記範囲より小さすぎると、さくさく感に欠け、もっちり感に欠け、硬く、吸油感が足りず、また発酵膨張率が上記範囲より大きすぎると、さくさく感に欠け、もっちり感に欠け、硬く、油っこくなる。
この一次発酵の条件は、温度および相対湿度については従来のイーストドーナツの製造方法における一次発酵の場合と同様でよく、通常、温度２５〜３０℃および相対湿度７５〜８０％である。発酵時間については、上記の発酵膨張率になるように調整すればよく、約４０〜１２０分間の範囲で調整すればよい。
The obtained dough is subjected to primary fermentation after molding by a conventional method. In this primary fermentation, it is necessary to adjust the fermentation time so that the expansion rate of fermentation is 80 to 200%, preferably 120 to 150%. The fermentation expansion rate is a value calculated by the following formula.
Fermentation expansion rate (%) = [(BA) / A] × 100
A = Volume of dough before primary fermentation B = Volume of dough after primary fermentation If the expansion rate of fermentation is too smaller than the above range, the feeling of crunchiness, lack of stickiness, hardness, lack of oil absorption, and fermentation If the expansion coefficient is too larger than the above range, it will lack a crisp feeling, lack a tight feeling, become hard and oily.
The conditions for this primary fermentation may be the same as in the case of primary fermentation in the conventional method for producing yeast donuts with respect to temperature and relative humidity, and are usually 25 to 30 ° C. and 75 to 80% relative humidity. About fermentation time, what is necessary is just to adjust so that it may become said fermentation expansion rate, and what is necessary is just to adjust in the range of about 40-120 minutes.
従来のイーストドーナツの製造方法では、通常、ホイロ発酵（二次発酵）を行うが、本発明のイーストドーナツの製造方法では、ホイロ発酵を行わないことが特徴である。
発酵膨張率が上記範囲内になるように一次発酵させた生地を、ホイロ発酵を行わずに、そのままフライすることにより、本発明のイーストドーナツが得られる。
フライの方法およびフライ油の温度条件などは、従来と同様である。
In the conventional method for producing yeast donuts, proof fermentation (secondary fermentation) is usually performed, but in the method for producing yeast donuts of the present invention, proofing is not performed.
The dough subjected to primary fermentation so that the fermentation expansion rate is within the above range is fried as it is without performing proof fermentation, whereby the yeast donut of the present invention is obtained.
The method of frying, the temperature conditions of frying oil, etc. are the same as before.
本発明を具体的に説明するために実施例および比較例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
実施例１〜３および比較例１〜２
強力小麦粉１００質量部に、表１に示す量の豆粉（脱脂大豆粉）、小麦グルテン粉末およびローストフラワーを添加混合し、イーストドーナツ用ミックスをそれぞれ調製した。これらのミックスにそれぞれ、強力小麦粉１００質量部あたり、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト２．５質量部および表１に示す量の水を加え、下記の工程によりイーストドーナツをそれぞれ製造した。なお、一次発酵後の発酵膨張率は表１に示した。なお、下記工程においてラックタイムは生地表面を乾かす工程である。
〔工程〕
ミキシング 低速２分 高速１分
捏ね上げ温度 ２５℃
シーティング後ベンチカット（リング状に）
生地重量 ５０ｇ
一次発酵（温度２７℃、相対湿度７５％、時間約４０〜６０分間の範囲で調整）
ホイロ発酵（二次発酵） 無し（行わない）
ラックタイム ２０分（室温）
フライ温度 １８０℃
フライ時間 ３０秒反転１分３０秒反転１分
Examples 1-3 and Comparative Examples 1-2
To 100 parts by weight of strong wheat flour, beans flour (defatted soybean flour), wheat gluten powder and roast flour in the amounts shown in Table 1 were added and mixed to prepare respective mixes for yeast donuts. To each of these mixes, per 100 parts by weight of strong flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of swelling agent, 2.5 parts by weight of yeast, and water in the amount shown in Table 1 are added, Each of the yeast donuts was manufactured by the following steps. The fermentation expansion rate after the primary fermentation is shown in Table 1. In the following process, rack time is a process of drying the surface of the dough.
[Process]
Mixing Low speed 2 minutes High speed 1 minute Kneading temperature 25 ℃
Bench cut after sheeting (in a ring shape)
Dough weight 50g
Primary fermentation (temperature 27 ° C, relative humidity 75%, time adjusted in the range of about 40-60 minutes)
Proof fermentation (secondary fermentation) None (Not performed)
Rack time 20 minutes (room temperature)
Fly temperature 180 ° C
Fly time 30 seconds inversion 1 minute 30 seconds inversion 1 minute
実施例１〜３および比較例１〜２で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を下記の評価基準に基づいてパネラー１０名により評価した。その結果（１０名の平均点）を表１に示す。 For the yeast donuts obtained in Examples 1 to 3 and Comparative Examples 1 and 2, the oiliness, stickiness, and crispness were evaluated by 10 panelists based on the following evaluation criteria. The results (average score of 10 people) are shown in Table 1.
油っこさの評価基準
５点 対照品に比べて油っこくない。
４点 対照品に比べて若干油っこくない。
３点 対照品と同じ。
２点 対照品に比べて若干油っこい。
１点 対照品に比べてかなり油っこいまたは吸油感がかなり足りず、喫食に耐えられない。
Evaluation criteria for oiliness 5 points Not oily compared to the control.
4 points Slightly less oily than the control.
3 points Same as control product.
2 points Slightly oily compared to the control.
1 point Compared to the control product, it is not very oily or oily enough to withstand eating.
もっちり感の評価基準
５点 対照品に比べて非常にもっちりしている。
４点 対照品に比べてもっちりしている。
３点 対照品と同じ。
２点 対照品に比べて若干もっちり感に欠け、やや硬い。
１点 対照品に比べてもっちり感に欠け、硬い。
Evaluation criteria for a feeling of stickiness 5 points Compared to the control product, it is very sticky.
4 points Compared to the control product.
3 points Same as control product.
2 points Slightly lacking and slightly harder than the control product.
1 point It lacks a tight feeling compared to the control product and is hard.
さくさく感の評価基準
５点 対照品に比べて非常にさくさくしている。
４点 対照品に比べてさくさくしている。
３点 対照品と同じ。
２点 対照品に比べて若干さくさく感に欠ける。
１点 対照品に比べてさくさく感に欠ける。
Evaluation criteria for crunchy feeling 5 points Compared to the control product, it is very cramped.
4 points Compared to the control product, it is quicker.
3 points Same as control product.
Two points Lack of a little feeling compared to the control product.
1 point Lack of a feeling of rush compared to the control product.
なお、上記評価基準における対照品（対照例）とは、下記の配合および工程により製造した一般的なイーストドーナツである。
〔配合〕
強力小麦粉１００質量部、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト６質量部および水６０質量部
〔工程〕
ミキシング 低速２分 高速１分
捏ね上げ温度 ２５℃
シーティング後ベンチカット（リング状に）
生地重量 ５０ｇ
一次発酵（温度２７℃、相対湿度７５％、時間４０分）
ホイロ発酵（二次発酵）（温度３８℃、相対湿度６０％、時間３０分）
ラックタイム ２０分（室温）
フライ温度 １８０℃
フライ時間 ３０秒反転１分３０秒反転１分
The reference product (control example) in the above evaluation criteria is a general yeast donut manufactured by the following composition and process.
[Combination]
100 parts by weight of strong wheat flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of swelling agent, 6 parts by weight of yeast and 60 parts by weight of water [Process]
Mixing Low speed 2 minutes High speed 1 minute Kneading temperature 25 ℃
Bench cut after sheeting (in a ring shape)
Dough weight 50g
Primary fermentation (temperature 27 ° C, relative humidity 75%, time 40 minutes)
Proof fermentation (secondary fermentation) (temperature 38 ° C, relative humidity 60%, time 30 minutes)
Rack time 20 minutes (room temperature)
Fly temperature 180 ° C
Fly time 30 seconds inversion 1 minute 30 seconds inversion 1 minute
実施例４〜６および比較例３〜４
強力小麦粉１００質量部に、表２に示す量の豆粉（脱脂大豆粉）、小麦グルテン粉末およびローストフラワーを添加混合し、イーストドーナツ用ミックスをそれぞれ調製した。これらのミックスにそれぞれ、強力小麦粉１００質量部あたり、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト２．５質量部および表２に示す量の水を加え、実施例１と同じ工程によりイーストドーナツをそれぞれ製造した。一次発酵の条件は、温度と相対湿度については実施例１と同様の条件で行ない、時間については約４０〜６０分間の範囲で調整した。一次発酵後の発酵膨張率は表２に示した。
Examples 4-6 and Comparative Examples 3-4
To 100 parts by weight of strong wheat flour, beans flour (defatted soybean flour), wheat gluten powder and roast flour in the amounts shown in Table 2 were added and mixed to prepare yeast donut mixes. To each of these mixes, per 100 parts by weight of strong flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of a swelling agent, 2.5 parts by weight of yeast, and water in the amounts shown in Table 2 were added, Yeast donuts were produced by the same process as in Example 1. The primary fermentation was performed under the same conditions as in Example 1 for temperature and relative humidity, and the time was adjusted within a range of about 40 to 60 minutes. The rate of fermentation expansion after primary fermentation is shown in Table 2.
実施例４〜６および比較例３〜４で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を、実施例１と同様に評価した。その結果を表２に示す。 About the yeast donuts obtained in Examples 4 to 6 and Comparative Examples 3 to 4, the greasiness, the feeling of being sticky and the feeling of being crunchy were evaluated in the same manner as in Example 1. The results are shown in Table 2.
実施例７〜９および比較例５〜６
強力小麦粉１００質量部に、表３に示す量の豆粉（脱脂大豆粉）、小麦グルテン粉末およびローストフラワーを添加し、イーストドーナツ用ミックスをそれぞれ調製した。これらのミックスにそれぞれ、強力小麦粉１００質量部あたり、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト２．５質量部および表３に示す量の水を加え、実施例１と同じ工程によりイーストドーナツをそれぞれ製造した。一次発酵の条件は、温度と相対湿度については実施例１と同様の条件で行ない、時間については約４０〜８０分間の範囲で調整した。一次発酵後の発酵膨張率は表３に示した。
Examples 7-9 and Comparative Examples 5-6
To 100 parts by weight of strong wheat flour, soybean flour (defatted soybean flour), wheat gluten powder and roast flour in the amounts shown in Table 3 were added to prepare yeast dough mixes, respectively. To each of these mixes, per 100 parts by weight of strong flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of a swelling agent, 2.5 parts by weight of yeast and the amount of water shown in Table 3 were added, Yeast donuts were produced by the same process as in Example 1. The primary fermentation was performed under the same conditions as in Example 1 for temperature and relative humidity, and the time was adjusted in the range of about 40 to 80 minutes. Table 3 shows the rate of fermentation expansion after primary fermentation.
実施例７〜９および比較例５〜６で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を、実施例１と同様に評価した。その結果を表３に示す。 For the yeast donuts obtained in Examples 7 to 9 and Comparative Examples 5 to 6, the oiliness, stickiness, and crispness were evaluated in the same manner as in Example 1. The results are shown in Table 3.
実施例１０〜１１
強力小麦粉１００質量部に、表４に示す量の豆粉（実施例１０は小豆粉、実施例１１は緑豆粉）、小麦グルテン粉末およびローストフラワーを添加混合し、イーストドーナツ用ミックスをそれぞれ調製した。これらのミックスにそれぞれ、強力小麦粉１００質量部あたり、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト２．５質量部および表４に示す量の水を加え、実施例１と同じ工程によりイーストドーナツをそれぞれ製造した。一次発酵の条件は、温度と相対湿度については実施例１と同様の条件で行ない、時間については約６０分間で行なった。一次発酵後の発酵膨張率は表４に示した。
Examples 10-11
To 100 parts by weight of strong wheat flour, soybean flour in the amount shown in Table 4 (Example 10 is red bean flour, Example 11 is green bean flour), wheat gluten powder and roast flour were added and mixed to prepare a mix for yeast donuts. . To each of these mixes, per 100 parts by weight of strong flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of swelling agent, 2.5 parts by weight of yeast, and water in the amounts shown in Table 4 were added, Yeast donuts were produced by the same process as in Example 1. The primary fermentation was performed under the same conditions as in Example 1 with respect to temperature and relative humidity, and the time was about 60 minutes. Table 4 shows the rate of fermentation expansion after primary fermentation.
実施例１０〜１１で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を、実施例１と同様に評価した。その結果を表４に示す。 For the yeast donuts obtained in Examples 10 to 11, the oiliness, stickiness and crispness were evaluated in the same manner as in Example 1. The results are shown in Table 4.
実施例１２〜１４および比較例７〜８
強力小麦粉１００質量部に、表５に示す量の豆粉（脱脂大豆粉）、小麦グルテン粉末およびローストフラワーを添加混合し、イーストドーナツ用ミックスをそれぞれ調製した。これらのミックスにそれぞれ、強力小麦粉１００質量部あたり、砂糖５．５質量部、食塩２質量部、膨張剤０．５質量部、イースト２．５質量部および表５に示す量の水を加え、実施例１と同じ工程によりイーストドーナツをそれぞれ製造した。一次発酵の条件は、温度と相対湿度については実施例１と同様の条件で行ない、時間については約２０〜１５０分間の範囲で調整した。一次発酵後の発酵膨張率は表５に示した。
Examples 12-14 and Comparative Examples 7-8
To 100 parts by weight of strong wheat flour, soybean flour (defatted soybean flour), wheat gluten powder and roast flour in the amounts shown in Table 5 were added and mixed to prepare yeast donut mixes. To each of these mixes, per 100 parts by weight of strong flour, 5.5 parts by weight of sugar, 2 parts by weight of salt, 0.5 parts by weight of swelling agent, 2.5 parts by weight of yeast, and water in the amounts shown in Table 5 were added, Yeast donuts were produced by the same process as in Example 1. The primary fermentation was performed under the same conditions as in Example 1 for temperature and relative humidity, and the time was adjusted in the range of about 20 to 150 minutes. Table 5 shows the rate of fermentation expansion after primary fermentation.
実施例１２〜１４および比較例７〜８で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を、実施例１と同様に評価した。その結果を表５に示す。 About the yeast donuts obtained in Examples 12 to 14 and Comparative Examples 7 to 8, oiliness, stickiness, and crispness were evaluated in the same manner as in Example 1. The results are shown in Table 5.
比較例９〜１１
比較例９では小麦グルテン粉末を、比較例１０では豆粉（脱脂大豆粉）を、比較例１１ではローストフラワーをそれぞれ添加しない以外は、実施例１と同じ配合および工程によりイーストドーナツをそれぞれ製造した。一次発酵の条件は、温度と相対湿度については実施例１と同様の条件で行ない、時間については約６０分間で行なった。一次発酵後の発酵膨張率は表６に示した。
Comparative Examples 9-11
In Comparative Example 9, wheat gluten powder was produced, in Comparative Example 10, bean flour (defatted soybean flour), and in Comparative Example 11, yeast donuts were produced by the same composition and steps as in Example 1, except that roast flour was not added. . The primary fermentation was performed under the same conditions as in Example 1 with respect to temperature and relative humidity, and the time was about 60 minutes. Table 6 shows the rate of fermentation expansion after primary fermentation.
比較例９〜１１で得られたイーストドーナツについて、油っこさ、もっちり感およびさくさく感を、実施例１と同様に評価した。その結果を表６に示す。 For the yeast donuts obtained in Comparative Examples 9 to 11, the oiliness, stickiness and crispness were evaluated in the same manner as in Example 1. The results are shown in Table 6.
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