JP6995532B2 - Donut composition and donut dough - Google Patents

Description

The present invention relates to a donut composition and a donut dough.

Of the qualities required for donuts, the voluminous appearance and the soft, melt-in-the-mouth texture are the most important qualities. To achieve a soft texture, it is necessary to increase the amount of water added as much as possible, but if the amount of water added is excessive, not only will the volume be reduced, but also stickiness will occur during the molding process, and the product will be fried or baked. There are problems such as deformation and deterioration of shape retention.
For donuts, a handmade scratch manufacturing method (an integrated manufacturing method in which the donut is made from the composition for donuts on the spot and baked) is common, but in recent years, work can be simplified, labor costs can be reduced, and product quality can be expected to be stable. The use of frozen dough is widespread. Frozen donut dough produced by the scratch method with a large amount of water and a large amount of water causes problems such as a decrease in yeast activity, a decrease in baking powder reactivity, and damage to the gluten network due to ice crystals when stored for a long period of time. In order to solve this problem, frozen dough is generally prepared with a smaller amount of water than the dough manufactured by the scratch method (hereinafter referred to as scratch dough), but on the other hand, it has a voluminous feel. And a new problem of inferior soft texture will occur.
As a method for obtaining a highly water-absorbent dough, for example, Patent Document 1 discloses a method of using a water-absorbed rice paste for bread making, but special work is required and the quality of the product after freezing is improved. Not shown.
Patent Document 2 discloses a method of using an emulsifier in a frozen dough to improve the appearance and texture, but it is a method of using an additive, and from the recent health consciousness, an additive such as an emulsifier should be used as much as possible. A method that does not use is desired. Patent Document 3 discloses a method of using a thickener such as an alginic acid ester as a method of improving the shape retention and texture of breads and donuts, but this method is also a method of using an additive. No indication has been given to improving the quality of frozen dough. Patent Document 4 discloses a method for improving the quality of breads by using a soybean protein material.
In the present invention, a method using a new natural material that improves the water absorption of the dough and leads to the improvement of the quality such as the softness of the donut and the melting in the mouth is investigated.

JP-A-2010-187663 JP-A-2010-178723 JP-A-2004-208703 JP 2016-002059

It is an object of the present invention to provide a donut that can significantly improve the water absorption amount as compared with a normal frozen dough and has a voluminous feeling and a soft texture comparable to those of a scratch manufacturing method even when manufactured from a frozen dough. Further, it is an object of the present invention that the amount of water added to a scratch dough can be increased as compared with a normal scratch dough, and a donut having an excellent appearance and texture can be obtained without affecting the dough properties at the time of dough molding.

The present inventors have prepared a donut composition containing 0.3 to 5.5 parts by mass of gelatin in an outer ratio with respect to 100 parts by mass of a donut flour raw material, and a donut dough or a donut dough obtained from the composition. By using frozen donut dough obtained by freezing, the amount of water absorption can be significantly improved compared to ordinary frozen donuts, and even if it is manufactured from frozen donuts, donuts that have the same volume and soft texture as the scratch manufacturing method can be obtained. It is possible to obtain donuts that can be obtained, and that the amount of water added to the scratch dough can be increased as compared with the normal scratch dough, and the donuts having excellent appearance and texture can be obtained without affecting the dough properties at the time of dough molding. We found what we could do and came to complete the present invention.

That is, the present invention is as follows.
(1) A composition for donuts containing 0.3 to 5.5 parts by mass of gelatin in an outer ratio with respect to 100 parts by mass of a powder raw material.
(2) A method for producing a donut dough, which comprises producing a donut dough from the donut composition according to (1) above.
(3) A method for producing a frozen donut dough, which comprises producing a donut dough from the donut composition according to (1) above.
(4) A method for producing a donut, which comprises producing a donut using the donut dough according to (2) above or the frozen donut dough according to (3).
(5) A donut dough containing the donut composition according to (1) above.
(6) A donut dough for frozen donuts containing the donut composition according to (1) above.

According to the present invention, the use of gelatin can significantly improve the water absorption of a normal frozen dough, and even if it is manufactured from a frozen dough, a donut having a volume and a soft texture equivalent to that of a scratch manufacturing method can be obtained. .. There is no problem in the dough property of the frozen dough of the present invention at the time of dough molding, and a frozen dough with excellent quality can be developed. Further, even in the scratch dough, the amount of water added can be increased as compared with the normal scratch dough without affecting the dough property at the time of dough molding, and a donut having an excellent appearance and texture can be obtained.

In the present invention, donuts include both so-called yeast donuts and cake donuts. Yeast donuts are donuts made from baker's dough fermented with yeast, and are mainly composed of strong flour. Cake donuts are cake donuts made by inflating cake dough with baking powder, and are mainly composed of soft flour.
In addition to wheat flour such as soft flour and strong flour and yeast or baking powder, such donut dough includes cereal flours other than wheat, sweet sugars such as granulated sugar, milk such as defatted milk powder, shortening and liquid edible. Any known raw material for donuts such as fats and oils such as oil, eggs such as eggs or egg yolks, salt, fragrances, coloring agents, thickening polysaccharides, and modified starch can be used. Of the donut raw materials, the powdery material is called the powder raw material, and the liquid raw material containing water is called the liquid raw material. Powder raw materials include, for example, flour and flours other than wheat flour, powdered sugars such as granulated sugar, powdered seasonings such as defatted milk powder and salt, fragrances, coloring agents, thickening polysaccharides, and powdered starches such as modified starch. Contains additives and the like. In the present invention, solid fats and oils such as shortening and yeast used in yeast donuts are not included in the flour raw material.

In the present invention, the composition for donuts contains 0.3 to 5.5 parts by mass of gelatin in an outer ratio with respect to 100 parts by mass of the powder raw material. The upper limit of the content of gelatin is preferably 5.5 parts by mass, more preferably 5.0 parts by mass, and most preferably 3.0 parts by mass with respect to 100 parts by mass of the flour raw material of the donut dough. The lower limit of the content of gelatin is preferably 0.5 parts by mass, more preferably 1.0 part by mass, and most preferably 2.0 parts by mass with respect to 100 parts by mass of the flour raw material of the donut dough. If the gelatin content is less than 0.3 by mass with respect to 100 parts by mass of the flour raw material of the donut dough, a sufficient effect of increasing the amount of water added cannot be obtained, and if it exceeds 5.5 parts by mass, the volume of the donut. Tends to be smaller and harder in the mouth.

Gelatin used in the present invention is extracted by applying heat to collagen, which is the main component of connective tissues such as animal skin, bones, and tendons. In the present invention, gelatin can be used without particular limitation regarding the organism of origin (pig, cow, fish, etc.) and the manufacturing method (acid treatment, alkali treatment, etc.).
The donut dough is generally kept at a kneading temperature of about 25 ° C. or lower, and it is preferable to use powdery or granular water-soluble gelatin from the viewpoint of dissolving even at the kneading temperature. Here, the water-soluble gelatin means gelatin that dissolves even when directly added to water at room temperature. Water-soluble gelatin is a method of powdering while maintaining heat-modified gelatin molecules by spray-drying in a state of being dissolved by heating, a method of granulating using a water-soluble substance as a binder, and a small molecule having no gelling ability. It can be produced by various methods such as a method of granulating using gelatin as a binder. Examples of water-soluble gelatin that can be preferably used include MAX-IH manufactured by Nippi Co., Ltd., New Silver manufactured by Nitta Gelatin Co., Ltd., Gelatin AU manufactured by Zerice Co., Ltd., and Roussellot 250PS manufactured by Rusulo Co., Ltd. It is not limited to these.

The method for producing a donut dough of the present invention can be carried out by a conventional method except that the above-mentioned donut composition of the present invention is used. For example, it can be obtained by adding liquid raw materials such as water, liquid eggs and cooking oil to the donut composition of the present invention and mixing them.
The method for producing a donut dough for frozen donuts of the present invention can be carried out by a conventional method except for using the above-mentioned composition for donuts of the present invention. For example, it can be obtained by freezing the donut dough of the present invention obtained by the above method by a conventional method.

Here, when the donut dough is a scratch dough, the amount of water added is preferably 32 to 42 parts by mass, more preferably 34 to 40 parts by mass, and further preferably 36 to 38 parts by mass with respect to 100 parts by mass of the donut composition. It is a department.

When the donut dough is a frozen donut dough, the amount of water added is preferably 19 to 55 parts by mass, more preferably 27 to 37 parts by mass, and further preferably 29 to 35 parts by mass with respect to 100 parts by mass of the donut composition. Parts, more preferably 31 to 33 parts by mass.

When a donut dough is produced using the donut composition of the present invention, it is preferable to add 1 part by mass of gelatin to the donut composition with respect to the amount of water added to the powder raw material of the standard donut dough. The amount of water added can be increased by 1.5 to 6.5 parts by mass, more preferably 3.0 to 4.5 parts by mass.

The method for producing a donut of the present invention can be carried out by a conventional method except that the above-mentioned donut dough or frozen donut dough of the present invention is used. For example, when the donut dough is a scratch dough, the donut can be produced by molding the dough and oiling it as it is or after fermenting it.
When the donut dough is a frozen donut dough, the donut can be produced as it is without thawing, or by thawing and fermenting and then oiling.
The oiling method can be carried out by heating, for example, in oil having a temperature of 160 to 200 ° C. for 10 to 120 seconds on each side.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of Frozen Dough for Cake Donuts Cake donuts were produced according to the formulation shown in Table 1. After putting the powder raw material for donuts into a stand mixer of KitchenAid Co., Ltd. and mixing them, the liquid raw material for donuts was added, and mixing was performed at low speed for 2 minutes and medium speed for 1 minute. The mixed dough was stretched to a thickness of 10 mm and bench-cut with a donut cutter having a diameter of 70 mm. The cut dough was frozen in a quick freezer at −40 ° C. The frozen dough was stored in a freezer at -18 ° C.

Table 1

Evaluation example 1
Frozen donut dough for cake donuts stored in a freezer at -18 ° C for 1 month is put into a fryer adjusted to 180 ° C as it is without thawing, and fries for a total of 3 minutes (reversed 90 seconds after the start of frying). , Got a cake donut. The fried cake donuts were allowed to cool for 30 minutes and then evaluated by 10 panelists according to the following evaluation criteria.
In addition, the dough property, appearance and texture of the control group 1 (containing 18 parts by mass of water and not containing gelatin) produced according to Production Example 1 were given as 3 points.
The dough properties, appearance and texture of the cake donut dough produced by the standard scratch method that is not frozen were given 5 points. The amount of water added to the scratch dough is 30 parts by mass.

Test Example 1 Examination of the amount of water added to the frozen dough for cake donuts containing no gelatin A frozen dough for cake donuts was produced according to Production Example 1 except that the amount of water shown in Table 2 was used. Control Example 1 produced according to Production Example 1 is a standard frozen dough for cake donuts.
Table 2 shows the results of evaluation according to Evaluation Example 1. In Control Example 1, which is a standard frozen donut dough for cake donuts, the dough was hard but could be molded without difficulty. In Control Example 2, which is a dough for cake donuts frozen by a standard scratch manufacturing method, the dough quality was good, but the appearance and texture were inferior. In Control Example 3, which is a frozen dough for cake donuts having a large amount of hydrogen peroxide, the dough was conspicuously sticky and difficult to mold, and both the appearance and texture were inferior. It is considered that this is because the reactivity of the baking powder decreased during the frozen storage of the dough and the gluten network was damaged.

Table 2

Production Example 2 Frozen Dough for Gelatin-Containing Cake Donuts For gelatin-containing cake donuts according to Production Example 1, except that 2.5 parts by mass of gelatin (MAX-IH manufactured by Nippi Co., Ltd.) is blended with the powder raw material. Manufactured frozen dough.

Test Example 2 Examination of the amount of water added to the frozen donut for cake donut containing gelatin A frozen dough for cake donut containing gelatin was produced according to Production Example 2 except that the amount of water shown in Table 3 was used. Table 3 shows the results of evaluation according to Evaluation Example 1.
In Example 1, the dough was a little hard, and in Example 3, it was a little sticky, but it could be molded without difficulty. In Examples 1 to 3, the appearance and texture of the fried donuts were good. In Comparative Example 1, the dough was too hard, and in Comparative Example 2, the dough was sticky and difficult to mold, and the appearance and texture of the fried donuts were inferior.
From this result, it was found that the increase of 1.5 to 6.5 parts by mass of water was possible per 1 part by mass of gelatin, and the increase of 4 parts by mass of water was optimal.

Table 3

Test Example 3 Examination of the amount of gelatin added and the amount of water added to the frozen donut dough for cakes Production examples except that the amounts of gelatin and water shown in Table 4 were increased so that the amount of gelatin was increased by 4 parts by mass with respect to 1 part by mass of gelatin. Frozen dough for gelatin-containing cake donuts was produced according to 2. Table 4 shows the results of evaluation according to Evaluation Example 1.
In Examples 4 to 5, all the evaluations were good. In Comparative Example 3, the dough was slightly harder than that of Control Example 1, and the appearance and texture were slightly inferior, and no effect was obtained. In Comparative Example 4, the dough tended to be sticky because the amount of water added to the powder raw material was too large, the volume was lacking, and the mouthfeel was slightly hard.

Table 4

Test Example 4 Examination of Gelatin Type in Frozen Dough for Gelatin-Containing Cake Donuts Frozen donuts for gelatin-containing cake donuts were produced according to Production Example 2 except that the gelatin shown in Table 5 was used. Table 5 shows the results of evaluation according to Evaluation Example 1.
Using any of the gelatins, good frozen doughs for cake donuts containing gelatin could be produced, and the appearance and texture of the fried donuts were good.

Ａ：株式会社ニッピ社製のＭＡＸ－ＩＨ
Ｂ：新田ゼラチン株式会社製のニューシルバー
Ｃ：ゼライス株式会社製のゼラチンＡ－Ｕ
Ｄ：ルスロ社製のＲｏｕｓｓｅｌｏｔ２５０ＰＳ Table 5

A: MAX-IH manufactured by Nippi Co., Ltd.
B: New Silver manufactured by Nitta Gelatin Co., Ltd. C: Gelatin AU manufactured by Zerice Co., Ltd.
D: Rousselot 250PS manufactured by Rusulo

Production Example 3 Frozen dough for yeast donuts The composition of yeast donuts is shown in Table 6. After softening the shortening with a kitchen aid stand mixer, the donut flour raw material was added and mixed, and then water containing yeast and egg yolk were added, and mixing was performed at low speed for 2 minutes and medium speed for 8 minutes. .. After mixing, a floor time of 20 minutes was taken, the dough was stretched to a thickness of 10 mm with a reverse sheeter, and bench-cut with a donut cutter having a diameter of 70 mm. The cut dough was immediately frozen in a quick freezer at −40 ° C. The dough was stored in a freezer at -18 ° C.

Evaluation example 2
The frozen donut dough for yeast donuts stored in a freezer at -18 ° C for 1 month was thawed at room temperature (25 ° C) for 60 minutes and fermented in a proofer at 38 ° C and 50% for 30 minutes. After fermentation, the rack time was set to 10 minutes, and the donuts were obtained by frying in a fryer adjusted to 180 ° C. for 45 seconds on one side and then for 45 seconds (90 seconds in total).
The fried yeast donuts were allowed to cool for 30 minutes, and then the appearance and texture were evaluated by 10 panelists according to the evaluation criteria of Evaluation Example 1. The evaluation score of Control Example 4 (containing 34 parts by mass of water and not containing gelatin) was set to 3.0 points, and the evaluation point of the dough property of Control Example 5 was set to 50 parts by mass of the amount of water added to the scratch dough. It was set to 0 points.

Table 6

Test Example 5 Examination of the amount of gelatin added and the amount of water added to the frozen donut dough for yeast Donuts The gelatin shown in Table 7 (MAX-IH manufactured by Nippi Co., Ltd.) was removed so that the amount of gelatin was 4 parts by mass with respect to 1 part by mass of gelatin. A gelatin-containing frozen donut dough for yeast donuts was produced according to Production Example 3 except that it was added to the donut powder raw material by mass and the amount of water shown in Table 7 was adjusted. Table 7 shows the results of evaluation according to Evaluation Example 2.
Similar to cake donuts, in Examples 9 to 11, the amount of water added could be increased by blending gelatin, and yeast donuts having excellent appearance and texture were obtained.

Table 7

Production example 4 Production and evaluation of dough for cake donuts (dough not frozen)
Cake donuts were produced according to the formulations shown in Table 8. After putting the flour composition for donuts into a stand mixer of KitchenAid Co., Ltd. and mixing them, a liquid raw material was added, and mixing was performed at low speed for 2 minutes and medium speed for 1 minute. The mixed dough was stretched to a thickness of 10 mm and bench-cut with a donut cutter having a diameter of 70 mm to obtain a cake donut dough.
The dough for cake donuts was adjusted to 180 ° C. for a total of 1 minute and 30 seconds (reversed 45 seconds after the start of frying) to obtain cake donuts. The fried donuts were allowed to cool for 30 minutes, and then the appearance and texture were evaluated by 10 panelists according to the evaluation criteria of Evaluation Example 1. The evaluation points of the control group (containing 30 parts by mass of water and not containing gelatin) were set to 3 points.

Table 8

Test Example 6 Examination of the amount of water added to the dough for cake donuts containing gelatin Add gelatin (MAX-IH manufactured by Nippi Co., Ltd.) shown in Table 9 to the flour composition for cake donuts by an outer mass portion, and water shown in Table 7. A gelatin-containing cake donut dough was produced according to Production Example 4 except that the blending amount was set to. The results of evaluation according to the above are shown in Table 9.
Even in the case of a cake donut dough that was not frozen, the amount of water added could be increased by adding gelatin, and a cake donut having an excellent appearance and texture was obtained. There was no significant difference in fabric properties between Control Example 6 and Example 12.

Table 9

Claims (4)

A frozen dough for cake donuts containing flour raw materials, gelatin and water.
It contains 0.3 to 5.5 parts by mass of gelatin by external division with respect to 100 parts by mass of the powder raw material.
The frozen dough for cake donuts further containing 1.5 to 6.5 parts by mass of water per 1 part by mass of the gelatin in addition to 18 parts by mass of water with respect to 100 parts by mass of the flour raw material . A frozen dough for yeast donuts containing flour raw materials, gelatin and water.
It contains 0.3 to 5.5 parts by mass of gelatin by external division with respect to 100 parts by mass of the powder raw material.
A frozen donut dough for yeast donuts that further contains 1.5 to 6.5 parts by mass of water per 1 part by mass of the gelatin in addition to 34 parts by mass of water with respect to 100 parts by mass of the powder raw material. A scratch dough for cake donuts containing flour raw materials, gelatin and water.
It contains 0.3 to 5.5 parts by mass of gelatin by external division with respect to 100 parts by mass of the powder raw material.
The scratch dough for cake donuts further containing 1.5 to 6.5 parts by mass of water per 1 part by mass of the gelatin in addition to 30 parts by mass of water with respect to 100 parts by mass of the flour raw material. A method for producing a donut using the frozen donut for cake donut according to claim 1, the frozen donut for yeast donut according to claim 2, or the scratch donut for cake donut according to claim 3 .