JP7157666B2 - Cake donut dough and cake donut manufacturing method - Google Patents

Description

The present invention relates to cake donuts produced by a method other than the yeast fermentation method.

Donuts are a type of fried confectionery made by preparing a dough using ingredients such as wheat flour, sugar, and eggs, and frying the prepared dough with oil. There are two types of donuts: yeast donuts and cake donuts that use a leavening agent to expand the dough. Cake donuts are further divided into donuts manufactured using a soft dough with a high content of sugar and eggs, and donuts manufactured using a relatively hard dough that has shape retention by reducing moisture and sugars. can be separated.

In general, cake donuts tend to be oilier, lack softness, and have a heavier texture than yeast donuts. It is In response to this situation, a method for reducing oil absorption in donut production has been reported. For example, Patent Document 1 discloses a method of blending and mixing a foaming agent to obtain a predetermined dough specific gravity, Patent Document 2 discloses a method of reducing oil absorption using an aqueous solution of water-soluble cellulose ether, and Patent Document 3 discloses a method of reducing oil absorption. proposed oil absorption inhibitors for cake donuts comprising xanthan gum, guar gum and vitamin C, respectively. The cake donuts described as examples in Patent Documents 1 to 3 contain a relatively small amount of egg, so they have a relatively hard texture and do not have a fluffy and light texture like sponge cake. guessed.

JP-A-6-38669 JP 2010-268693 A JP 2016-214230 A

In recent years, there is a demand for various types of donuts. For example, there is a need for cake donuts with a soft and light texture like sponge cake. Such sponge cake-like cake donuts are produced by frying a soft dough such as a sponge cake dough containing a high amount of sugar and eggs.

However, when donuts are produced using such a soft dough, when the dough swells during frying, the tissue becomes spongy, so it absorbs a large amount of oil and has a greasy texture. In addition, when a soft dough is fried, the donut may be deformed into a shape different from its original shape during frying, or the shape may shrink after frying, resulting in poor appearance. To solve the problem of cake donuts containing a large amount of sugar and eggs, it is possible to reduce oil absorption, stabilize the shape, and obtain a soft and light texture like sponge cake. No technique for producing such cake donuts has been reported so far.

To provide a cake donut which has a soft and light palate feeling, is not oily, has a voluminous feel, and is excellent in appearance and taste and palate feeling.

The present inventors have found that when producing a cake donut with a sponge cake-like formulation that contains a higher proportion of sugar and eggs than a general cake donut, a water-soluble cellulose ether and a foaming emulsified oil can be combined. , the water-soluble cellulose ether suppresses excessive oil absorption while stabilizing the shape, and the foaming emulsified fat makes it possible to obtain a light texture.

The present invention has been made based on the above findings, and is a dough for cake donuts containing flour and sugars, further containing 0.3 to 8.3% by mass of water-soluble cellulose ether, foaming A cake donut dough containing 1 to 10% by mass of emulsified oil.

In addition, the present invention contains cereal flour, sugars and water-soluble cellulose ether, and the content of the water-soluble cellulose ether is 0.5 to 15.0% by mass. 1.8 to 18.8 parts by mass of a soluble emulsified oil and eggs are blended to prepare a dough, and the dough is fried.

ADVANTAGE OF THE INVENTION According to this invention, the cake donut which has a soft and light texture, is not oily, has a voluminous feeling, and is excellent in appearance, taste, and texture is provided. The cake donut provided by the present invention has little oil absorption during frying at the time of its production, and deformation during frying and shape shrinkage after frying are suppressed. It is easy to eat because it has a good taste without bitterness.

TECHNICAL FIELD The present invention relates to a cake donut, and more specifically, to a cake donut dough used for manufacturing a cake donut and a method for manufacturing a cake donut. The term "cake donut" as used in the present invention means fried confectionery produced by a method other than the yeast fermentation method. The cake donuts referred to in the present invention are typically produced through a step of puffing the dough with a leavening agent such as baking powder in a composition similar to that of a cake without using yeast. However, the cake donuts referred to in the present invention also include choux donuts that do not use a swelling agent. As a specific example of the cake donut in the present invention, a soft donut characterized by a fluffy and soft texture, a so-called old fashioned texture characterized by a crispy surface and a moist texture on the inside, and a crack on the top surface, a dough with a lot of moisture can be exemplified by the French cruller, which is characterized by a light texture like choux.

The dough for cake donuts of the present invention contains flour and sugars. Cereal flour constitutes the main component of the dough for cake donuts of the present invention, and typically accounts for 50% by mass or more of the powdery raw material (so-called donut mix) used for producing the dough. As grain flours, grain flours and starches conventionally used for producing this type of donut can be used without particular limitation, and one of them can be used alone or two or more of them can be used in combination. Examples of grain flour include flour such as weak flour, all-purpose flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour. Examples of starch include starches derived from the above grain flour and modified starches thereof. Examples of modified starches include etherification, esterification, acetylation, pregelatinization, cross-linking treatment, oxidation treatment, oil processing, etc. of unprocessed starch. and one or more of the treatments. The "starch" referred to here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in flour.

Flours preferably used in the present invention include wheat flour and processed starch. Soft flour can be exemplified as preferable wheat flour. Examples of preferable processed starch include pregelatinized starch and phosphate-crosslinked starch. The content of modified starch in the cake donut dough of the present invention is preferably 1 to 10% by mass, more preferably 2 to 5% by mass, based on the total mass of the dough.

As sugars, those that can be used in the food field can be used without particular limitation. monosaccharides, disaccharides or polysaccharides; sugar alcohols such as sorbitol and maltitol; liquid sugars such as honey, starch syrup and maple syrup; and other sweeteners. can be used.

In the cake donut dough of the present invention, the content of sugars is not particularly limited, but from the viewpoint of obtaining a soft and light texture like sponge cake, it is preferable that the sugar content is higher than that of general cake donut dough. From this point of view, the content of saccharides in the cake donut dough of the present invention is preferably 15% by mass or more, more preferably 20% by mass or more, relative to the total mass of the dough. The upper limit of the content of sugars in the cake donut dough is not particularly limited, but from the viewpoint of the balance of taste and texture, it is preferably 30% by mass or less, more preferably 25% by mass or less, based on the total mass of the dough. is.

The dough for cake donuts of the present invention preferably contains eggs. By containing eggs in addition to saccharides, it is possible to obtain a cake donut with a fluffy and light texture like a sponge cake. As eggs, those that can be used in the food field can be used without particular limitation, and examples thereof include chicken eggs, quail eggs, duck eggs, and ostrich eggs, and these can be used alone or in combination of two or more. can be used The dough for cake donuts of the present invention typically uses whole eggs containing egg yolks and egg whites as the eggs, but it is also possible to use only one of the egg yolks and egg whites.

In the cake donut dough of the present invention, the content of eggs is not particularly limited, but from the viewpoint of obtaining a soft and light texture like a sponge cake, it is preferably larger than that of a general cake donut dough. From this point of view, the content of eggs in the cake donut dough of the present invention is preferably 30% by mass or more, more preferably 35% by mass or more, relative to the total mass of the dough. The upper limit of the content of eggs in the cake donut dough is not particularly limited, but from the viewpoint of the balance of taste and texture, it is preferably 50% by mass or less, more preferably 40% by mass, based on the total mass of the dough. It is below.

The dough for cake donuts of the present invention contains flour and sugars, and preferably further contains eggs. characterized by containing As described above, in order to obtain a cake donut with a soft and light texture like a sponge cake, it is effective to use sugars in addition to flour as raw materials, and preferably to mix sugars and eggs in high amounts. At one point, when such a soft dough containing a large amount of sugars and eggs is fried, the oil absorption increases and the taste becomes oily compared to the case where ordinary cake donut dough is fried. In addition, there is a concern that the shape retention of the donut during or after frying is lowered, the shape is not stable, and the appearance is deteriorated. In contrast, in the present invention, such concerns are dispelled by adding specific amounts of two components, water-soluble cellulose ether and foaming emulsified oil, to the dough for cake donuts. It made it possible to reduce the volume and achieve a sense of volume.

In the present invention, the water-soluble cellulose ether mainly exhibits the function of stabilizing the shape while suppressing excessive oil absorption during frying in the production of cake donuts. Such a function is presumed to be due to the property of reversible thermal gelation possessed by the water-soluble cellulose ether. That is, water-soluble cellulose ether has the property of reversible thermal gelation, such that when it is dissolved in water, it becomes a cloudy gel when heated, and returns to the original transparent aqueous solution state when cooled. When the soluble cellulose ether is added to the dough and fried with oil, the water-soluble cellulose ether gels together with the moisture in the dough, thereby suppressing the evaporation of the moisture and replacing it with oil, thereby suppressing the oil absorption. be. In addition, the water-soluble cellulose ether contained in the dough is gelled by frying the dough, thereby improving the shape retention of the dough during frying. On the other hand, since the gel structure of the water-soluble cellulose ether disappears in the temperature range when eating the cake donut manufactured through such a frying process, the texture when eating is like a sponge cake. It has a soft and light texture.

As the water-soluble cellulose ether used in the present invention, cellulose ether made water-soluble by etherifying cellulose and usable in the food field can be used without particular limitation. More than one species can be used in combination. Preferred specific examples of water-soluble cellulose ethers include hydroxypropylmethylcellulose (HPMC) and methylcellulose (MC), with HPMC being particularly preferred.

The content of the water-soluble cellulose ether in the cake donut dough of the present invention is 0.3 to 8.3% by mass, preferably 0.3 to 6.7% by mass, based on the total mass of the dough. More preferably, it is 0.6 to 3.9% by mass. If the content of water-soluble cellulose ether in cake donut dough is less than 0.3% by mass, the effect of suppressing oil absorption may not be sufficiently obtained, and the content of water-soluble cellulose ether exceeds 8.3% by mass. If this is the case, the effect will plateau and the aftertaste will be bad, and there is a risk that problems such as the dough becoming sticky will occur.

On the other hand, the foamable emulsified oil mainly exerts the function of imparting a light texture to the cake donut in the present invention, and more specifically, foams the dough during the production of the cake donut and removes the air bubbles. In addition to stabilizing it, it also reduces the specific gravity of the dough and exhibits the function of imparting a soft and light texture to the cake donut. A foaming emulsified fat is obtained by dispersing a fat and an emulsifier in a mixture of sugars, water, etc., and contains at least fats, an emulsifier, sugars and water. The foamable emulsified fat can be produced, for example, by mixing water phase components such as sugars, water and hydrophilic emulsifiers with oil phase components such as fats and lipophilic emulsifiers and then emulsifying the mixture.

Examples of fats and oils that make up foaming emulsified fats and oils include palm oil, coconut oil, soybean oil, rapeseed oil, sunflower oil, safflower oil, and the like, and these fats and oils are processed by hydrogenation, transesterification, fractionation, etc. and processed oils and fats obtained by the above processes, and these can be used alone or in combination of two or more. The content of the fat in the foamable emulsified fat is preferably 5 to 50% by mass with respect to the total mass of the foamable emulsified fat.

Examples of emulsifiers constituting foamable emulsified oils and fats include glycerin fatty acid esters, polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, sucrose fatty acid esters, and lecithin. Alternatively, two or more kinds can be used in combination. The content of the emulsifier in the foamable emulsified fat is preferably 3 to 30% by mass with respect to the total mass of the foamable emulsified fat.

Sugars constituting the foamable emulsified fat include, for example, starch syrup, reduced starch syrup, high-fructose liquid sugar, and the like, and these can be used alone or in combination of two or more. The content of saccharides in the foamable emulsified fat is preferably 30 to 60% by mass with respect to the total mass of the foamable emulsified fat.

In the present invention, commercial products can be used as the foamable emulsified fat. Commercially available foamable emulsified oils and fats are preferably those conventionally used for the production of fine and moist sponge cakes, such as Pati Grass 500 (manufactured by Riken Vitamin) and Marish Gold (manufactured by Kao). , Performer (manufactured by Tsukishima Foods Industry), Parfumdol (manufactured by Miyoshi Oils and Fats), and Himel (manufactured by Kaneka).

The content of the foamable emulsified fat in the cake donut dough of the present invention is 1 to 10% by mass, preferably 1.7 to 10% by mass, more preferably 2 to 10% by mass, based on the total mass of the dough. It is 9% by mass. If the content of the foamable emulsified fat in the dough for cake donuts is less than 1% by mass, the foaming effect may not be sufficiently obtained. The effect may hit a plateau.

The dough for cake donuts of the present invention may contain ingredients other than the above-described ingredients (flours, sugars, eggs, water-soluble cellulose ethers, foaming emulsified oils and fats). Other components include, for example, fats other than foaming emulsified fats and oils (non-foaming fats and oils), milk components, swelling agents, thickeners, emulsifiers, perfumes, and the like. or in combination of two or more.

If the cake donut dough contains both foaming emulsified fat and non-foaming fat, the non-foaming fat is present in the internal phase of the cake donut produced using the dough, so the cake The texture of the donut becomes moist and melts in the mouth, and further improvement of the texture can be expected. Non-foaming fats and oils may be either emulsified fats or non-emulsified fats, and examples thereof include liquid shortening, powdered fats and oils, salad oil, corn oil, cottonseed oil, palm oil, and sesame oil. The above can be used in combination. Among these non-foaming oils and fats, liquid shortening is particularly preferred. Commercially available non-foaming fats and oils may be used. Examples of liquid shortening include Palming L (manufactured by Fuji Oil) and Frenzy L (manufactured by Riken Vitamin). The content of the non-foaming fat in the cake donut dough of the present invention is preferably 1 to 10% by mass, more preferably 2 to 7% by mass, based on the total mass of the dough.

The cake donut dough of the present invention typically contains a liquid in addition to the above ingredients. Liquids contained in the dough for cake donuts of the present invention include, for example, water, eggs such as whole eggs, milk and the like, and these liquids can be used alone or in combination of two or more. The dough for cake donuts of the present invention may be a clay-like dough with a relatively low liquid content (so-called dough) or a paste-like dough with a relatively high liquid content (so-called batter). The liquid content in the dough for cake donuts of the present invention is preferably 15 to 70% by weight, more preferably 25 to 40% by weight, based on the total weight of the dough. When calculating the liquid content in the cake donut dough, the moisture content of the whole egg used as the liquid is 76% by mass, and the moisture content of the milk used as the liquid is 88% by mass. The dough for cake donuts of the present invention can be produced according to a conventional method, typically by adding a liquid to powder raw materials to obtain a mixture, and stirring (mixing) the mixture with a mixer. be. The cake donut dough of the present invention can be used in the same manner as this kind of donut dough, typically by forming the dough into a predetermined shape and size and then heating the formed dough with heated oil. You can get a cake donut by putting it inside and frying it.

Next, the manufacturing method of the cake donut of this invention is demonstrated.
The method for producing cake donuts of the present invention includes steps of preparing a powdery raw material (so-called donut mix) containing grain flour (grain flour, starch), sugars and water-soluble cellulose ether; It has a step of mixing foamy emulsified oil and eggs to prepare a dough, and a step of frying the dough. Each step can be performed basically according to a conventional method.

The content of cereal flour (preferably wheat flour, more preferably soft flour) in the powdery raw material is preferably 30% by mass or more, more preferably 40% by mass or more, relative to the total mass of the powdery raw material. Although the upper limit of the content of flour in the powder raw material is not particularly limited, it is preferably 70% by mass or less, more preferably 60% by mass or less, from the viewpoint of the balance of taste and texture. The content of starch (preferably modified starch) in the raw powder material is preferably 2 to 15% by mass, more preferably 5 to 10% by mass, based on the total mass of the raw powder material.

The content of the water-soluble cellulose ether in the powdery raw material is 0.5 to 15% by mass, preferably 0.5 to 10% by mass, based on the total mass of the powdery raw material. If the content of the water-soluble cellulose ether in the powder raw material is less than 0.5% by mass, the effect of suppressing oil absorption may not be sufficiently obtained. However, it may cause problems such as the dough becoming sticky and the aftertaste worsening.

The content of saccharides in the powder raw material is preferably higher than that of a general cake donut from the viewpoint of giving the cake donut a soft and light texture like a sponge cake. Specifically, the powder raw material It is preferably 50 to 100 parts by mass, more preferably 70 to 90 parts by mass with respect to 100 parts by mass of cereal flour contained in.

In the method for producing cake donuts of the present invention, the amount of the foamable emulsified oil blended with respect to the powder raw material is 1.8 to 18.8 parts by mass, preferably 5 to 15 parts by mass, with respect to 100 parts by mass of the powder raw material. Department. If the blending amount of the foaming emulsified oil and fat is less than 1.8 parts by mass with respect to 100 parts by mass of the powder raw material, the foaming effect may not be sufficiently obtained. You may get a headache. From the same point of view, the amount of the foamable emulsified oil blended with respect to the powder raw material is preferably 3 to 37.6 parts by mass, more preferably 5 parts by mass, based on 100 parts by mass of the cereal flour contained in the powder raw material. ~30 parts by mass.

In addition, in the method for producing cake donuts of the present invention, the amount of eggs (for example, whole eggs) blended with respect to the powder raw material is the powder raw material from the viewpoint of imparting a sponge cake-like soft and light texture to the cake donut. It is preferably 50 to 90 parts by mass, more preferably 60 to 70 parts by mass with respect to 100 parts by mass. From the same point of view, the amount of eggs blended with respect to the powder raw material is preferably 50 to 200 parts by weight, more preferably 120 to 150 parts by weight, with respect to 100 parts by weight of the cereal flour contained in the powder raw material. be.

In the cake donut manufacturing method of the present invention, the specific gravity of the dough at a product temperature of 25° C. is preferably 0.4 to 0.8 g/mL, more preferably 0.5 to 0.7 g/mL. It is preferable that the specific gravity of the dough for cake donuts of the present invention at a product temperature of 25°C is also within such a range. Dough with a specific gravity within this range is sufficiently foamed and soft, and by frying such a dough, it is possible to produce a cake donut with a soft and light texture like a sponge cake. Become. The specific gravity of the dough can be adjusted by adjusting the blending amount of the foaming emulsified oil, the mixing time, and the like.

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 21, Comparative Examples 1 to 8]
A powder raw material (doughnut mix) is produced by mixing the raw materials shown in Tables 1 to 3 below, and a predetermined amount of whole eggs and foaming emulsified fat or non-foaming fat are added to the powder raw material in a mixer. Put it in a bowl, use a beater with a vertical mixer (KANTO mixer, manufactured by Kanto mixer), draw it off at low speed (1st speed) for 2 minutes, and then mix at high speed (3rd speed) for 6 to 8 minutes (as appropriate). A dough for cake donuts was prepared. The specific gravity of the prepared dough was measured at a product temperature of 25°C. The specific gravity was calculated by putting a dough having a product temperature of 25° C. into a measuring cup (100 mL), measuring the weight (g), and dividing the measured value by the volume (mL) of the dough. Mold the dough with a weight of 22 g each with a 1 5/8 plunger (plain plunger, made by Belshaw), put it in a frying oil (made by Miyoshi Oil) heated to 180 ° C, and leave it for 2 minutes ( 1 minute inversion 1 minute) to produce the desired cake donut. The details of the raw materials used are as follows.
・Water-soluble cellulose ether A: HPMC
・Water-soluble cellulose ether B: MC
・Foamable emulsified oil A: Pati Grass 500 (manufactured by Riken Vitamin)
・ Foaming emulsified oil B: Marish Gold (manufactured by Kao)
・ Foaming emulsified oil C: Performer (manufactured by Tsukishima Food Industry)
・ Foaming emulsified oil D: Parfandol (manufactured by Miyoshi Oil)
・ Foaming emulsified oil E: Himel (manufactured by Kaneka)
・Non-foaming oil: Palming L (manufactured by Fuji Oil)

〔evaluation〕
The appearance (specifically, shape), taste (specifically, oil absorption), and texture of the cake donuts of Examples and Comparative Examples were evaluated by 10 expert panelists according to the following evaluation criteria. The results are shown in Tables 1 to 3 below as average values of evaluation points of 10 persons.

(Evaluation criteria for shape)
5 points: voluminous and no deformation or shrinkage 4 points: some voluminous feel, little deformation or shrinkage 3 points: slightly lacking in voluminous feel, slight deformation or shrinkage 2 points: lacking in voluminous feel , Deformation and shrinkage 1 point: No sense of volume, significant deformation and shrinkage (evaluation criteria for oil absorption)
5 points: Very little oil absorption and no oiliness at all 4 points: Little oil absorption and almost no oiliness 3 points: Somewhat little oil absorption and a little oiliness 2 points: Much oil absorption Feeling oily 1 point: Absorbs a lot of oil and feels unpleasant oiliness (evaluation criteria for texture)
5 points: fluffy and very light 4 points: fluffy and light 3 points: fluffy and slightly light 2 points: not very soft and slightly heavy 1 point: not soft and heavy

As shown in Table 1, in the cake donut manufacturing method of each example, the content of water-soluble cellulose ether (HPMC) in the powder raw material used for dough preparation is in the range of 0.5 to 15.0% by mass. Therefore, compared to the cake donut manufacturing method of each comparative example that does not satisfy this, the result was that the cake donut was excellent in shape, oil absorption, and texture.
Further, as shown in Table 1, the cake donut dough of each example has an HPMC content in the range of 0.3 to 8.3% by mass, so the cake donut dough of each comparative example that does not satisfy this Compared to , the result was excellent in cake donut shape, oil absorption, and texture.

As shown in Table 2, in the cake donut manufacturing method of each example, 1.8 to 18.8 parts by mass of the foaming emulsified oil is blended with 100 parts by mass of the powder raw material. , the result was excellent in shape, oil absorption, and texture compared to the cake donut manufacturing method of each comparative example that did not satisfy this.
Further, as shown in Table 2, the cake donut dough of each example has a foaming emulsified oil content in the range of 1 to 10% by mass, so the cake donut dough of each comparative example that does not satisfy this Compared to , the result was excellent in cake donut shape, oil absorption, and texture.

In Table 3, the cake donut dough of Comparative Example 5 does not contain both the water-soluble cellulose ether and the foamable emulsified oil, so the cake donut dough of Comparative Examples 6 and 7 contain either one of them. Therefore, the cake donut dough of Comparative Example 8 contained non-foaming oil instead of foaming emulsified oil, so it was evaluated lower than the cake donut dough of each example. .

Claims (6)

A cake donut dough containing flour , sugars and eggs, wherein the sugar content is 15% by mass or more and the egg content is 30% by mass or more ,
Further, a cake donut dough containing 0.3 to 8.3% by mass of water-soluble cellulose ether and 1 to 10% by mass of foaming emulsified fat. 2. The cake donut dough according to claim 1, wherein said water-soluble cellulose ether is one or more selected from the group consisting of hydroxypropylmethylcellulose and methylcellulose. The dough for cake donuts according to claim 1, wherein the water-soluble cellulose ether is hydroxypropylmethylcellulose. 1 foaming emulsified oil is added to 100 parts by mass of powder raw material containing cereal flour, sugars and water-soluble cellulose ether, and the content of the water-soluble cellulose ether is 0.5 to 15.0 mass% .8 to 18.8 parts by mass and eggs are blended to prepare a dough, and the dough is fried ,
The powder raw material contains 50 to 100 parts by mass of the sugar relative to 100 parts by mass of the cereal flour,
The blending amount of the eggs is 50 to 90 parts by mass with respect to 100 parts by mass of the powder raw material,
A method for producing a cake donut, wherein the dough has a specific gravity of 0.4 to 0.8 g/mL at a product temperature of 25°C . 5. The method for producing a cake donut according to claim 4 , wherein the water-soluble cellulose ether is one or more selected from the group consisting of hydroxypropylmethylcellulose and methylcellulose. 5. The method for producing cake donuts according to claim 4 , wherein the water-soluble cellulose ether is hydroxypropylmethylcellulose.