JP5843556B2 - Mixed flour for rice flour donuts - Google Patents

Description

  The present invention relates to a mixed powder for rice flour donuts.

Usually, donuts are manufactured by frying dough containing flour, eggs, sugar, swelling agents, etc., but donuts using rice flour that substitutes part or all of the flour with rice flour will be manufactured. It is coming.
For example, as an example of substituting part of wheat flour with rice flour, 20 g flour, 10 g butter, 10 g sugar, 7 g whole egg, 0.5 g baking powder, a little fried oil, 30 g rice paste (rice fines: water = 1: 1, rice A donut using 15 g of fine particles and 15 g of water as a raw material is known (for example, see Patent Document 1).
In addition, doughnuts that use only rice flour as flour and do not use wheat flour at all as a measure against wheat allergies are marketed as rice flour donuts.
On the other hand, rice flour has long been used as a raw material for Japanese confectionery such as rice cakes and dumplings. However, in Japanese confectionery using rice flour, hardening after production due to transpiration of water and aging of starch becomes a problem.
For the purpose of preventing aging of the starch, a mixed powder containing 1 to 5 parts by weight of wheat flour and an organic acid per 100 parts by weight of rice flour has been proposed (for example, see Patent Document 2).
Donuts using rice flour tend to have a hard texture, so emulsifiers were used as countermeasures.
However, even though the hardness of the product could be improved, using emulsifiers did not provide sufficient countermeasures such as stickiness and pungent taste.

JP 2010-187663 A JP 2001-29001 A

  The objective of this invention is providing the rice flour donut using the mixed powder for donuts which improves the external appearance and food texture of the donut using rice flour, and this mixed flour for rice flour donuts.

As a result of intensive studies to achieve the above object, the present inventor has found that a rice flour donut having an excellent appearance and texture can be obtained by adding a small amount of wheat flour to rice flour, and the present invention is completed. It came to.
Accordingly, the present invention is a mixed flour for rice flour donuts characterized in that 1.0 to 3.0 parts by mass of wheat flour and an expanding agent are blended with 100 parts by mass of rice flour.
Moreover, it is the rice flour donut which uses the said mixed powder for rice flour donuts.

  By using the mixed powder for rice flour donuts of the present invention, a rice flour donut having excellent appearance and texture can be obtained.

Hereinafter, the present invention will be described in detail.
In the present invention, rice flour donuts refer to bakery foods that are produced by using 80% by mass or more of rice flour as a raw material for flour and frying the dough by using an expanding agent such as baking powder, and using yeast fermentation. Yeast donuts produced by expansion are not included in the rice flour donuts of the present invention.
The rice flour to be used can be used without particular limitation as long as glutinous rice or glutinous rice is used as a raw material and pulverized into powder.
The pulverization method is not particularly limited, and methods such as an airflow pulverization method, an impact pulverization method, and a roll pulverization method can be used.
Specific types of rice flour include glutinous flour, upper fresh flour, upper flour, fertilizer flour, and the like, and these can be used alone or in combination of two or more.

In the mixed flour for rice flour donut of the present invention, 0.1 to 5.0 parts by mass of wheat flour is blended with respect to 100 parts by mass of rice flour.
The flour to be used may be any flour obtained by pulverizing and sieving wheat grains without heat treatment, and is limited to types such as thin flour, medium flour, strong flour, and first grade flour, second grade flour, etc. It can be used without being.
When the blending amount of the flour is less than 0.1 parts by mass, the effect is not sufficient, and when it exceeds 5.0 parts by mass, the color tone of the donut becomes dark and the shape becomes irregular, which is inappropriate.
The compounding quantity of preferable wheat flour is 1.0 mass part or more and 3.0 mass parts or less with respect to 100 mass parts of rice flour.

In addition to rice flour and wheat flour, the mixed flour for rice flour donuts according to the present invention contains an expanding agent for swelling.
As a swelling agent, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, sodium hydrogen carbonate, etc. can be used alone or in combination. As a gas generating accelerator, tartaric acid, potassium hydrogen tartrate, fumaric acid, monocalcium phosphate, glucono delta lactone , Acidic sodium pyrophosphate can be used in appropriate combination.
Commercially available baking powder can also be used.
As for the usage-amount of a swelling agent, 0.5 mass part or more and 5.0 mass parts or less are preferable with respect to 100 mass parts of total of flour and / or starch.
If the amount is less than 0.5 parts by mass, the texture becomes hard, and if it exceeds 5.0 parts by mass, the shape becomes poor.

The mixed flour for rice flour donuts of the present invention may contain auxiliary materials used in conventional cake donuts as needed in addition to rice flour, wheat flour, and expansion agent, and should be obtained by mixing them uniformly. Can do.
The mixing method is not particularly limited as long as it can be uniformly mixed, and a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, a Henschel mixer, or the like can be used.
Examples of flour other than rice flour and wheat flour that can be used as auxiliary materials include buckwheat flour, rye flour, corn flour, and oat flour.
Examples of auxiliary materials other than flour include sugars, fats and oils, dairy products, powdered eggs, salts, fragrances, pigments, and dough improving agents.

The method for producing rice flour donuts using the mixed flour for rice flour donuts of the present invention may be the same as that of conventional donuts using rice flour, and no special process is required.
As an example of the manufacturing method, for example, a dough is prepared by adding an appropriate amount of water or egg to a mixed powder for rice flour donuts, mixing the dough, and forming the dough into a ring shape or the like and then frying to obtain a rice flour donut be able to.
The obtained rice flour donut can be topped with chocolate or the like, like a conventional cake donut.
Moreover, it can also be made into a rice flour donut with a filling by wrapping and forming a filling such as rice cake and frying.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
60 parts by weight of glutinous rice, 40 parts by weight of glutinous flour, 25 parts by weight of granulated sugar, 15 parts by weight of shortening, 3 parts by weight of baking powder, 1.5 parts by weight of salt and the amount of weak wheat flour of the amount shown in Table 1 Mixing was performed to obtain a mixed powder for rice flour donuts.
50 parts by mass of water and 17 parts by mass of whole eggs were added to 100 parts by mass of the mixed powder for rice flour donuts, and mixed for 5 minutes using a beater with a vertical mixer to obtain a donut dough.
This donut dough was divided into 50 g rings using a donut machine and submerged at 190 ° C. for 2 minutes and 30 seconds to obtain rice flour donuts.
This rice flour donut was allowed to stand at room temperature for 5 hours after frying and then evaluated by the following panelists using 10 panelists.
The obtained results are shown in Table 1.
[Food texture]
5 points Soft and very good 4 points Slightly soft 3 points Normal 2 points Slightly inferior 1 point Hard and very inferior [color tone]
5 points, bright fox color, very good 4 points, fox color, 3 points, normal 2 points, slightly inferior in slightly dark fried color 1 point, inferior in dark fried color [shape]
5 points The ring shape is kept intact and very good.
4 points The ring shape is slightly deformed but can be maintained 3 points Normal 2 points The ring shape is slightly deformed and inferior.
1 point The ring shape is broken and very inferior.

In Examples 4 to 6, the texture was soft, the color tone was satisfactory, and there were few shape defects, and the products were particularly excellent as products.
Although Examples 2, 3, and 7 were not as good as Examples 4 to 6, they had a soft texture, had no problems in color tone, had few shape defects, and were excellent as products.
In Example 1, there were some evaluations that were slightly inferior to the comparative example in terms of texture and color tone, but the shape was excellent and the overall evaluation was superior to the comparative example.
In Example 8, although there were some evaluations that were slightly inferior to the comparative example in terms of color tone and shape, the texture was superior and the overall evaluation was superior to the comparative example.
The comparative example 1 was inferior as a product without a soft texture.
Comparative Example 2 was inferior as a product due to poor color tone and shape due to deep fried color and loose dough viscosity.

Claims (2)

A mixed flour for rice flour donuts, wherein 1.0 to 3.0 parts by weight of wheat flour and an expanding agent are blended with 100 parts by weight of rice flour.   A rice flour donut using the mixed powder for rice flour donut according to claim 1.