JPH0358748A - Production of doughnut sugar - Google Patents

Abstract

PURPOSE:To obtain the subject sugar for sprinkling on the surface of oil-fried confectionery, such as doughnut, or breads by cooling in a short time without requiring a pulverizing step by mixing powdery sugars with liquefied fats and oils and then cooling the resultant mixture in a pneumatic type cooler. CONSTITUTION:Powdery sugars (having 200-10 mesh grain size) in an amount of 100 pts.wt. is mixed with 1-15 pts.wt., preferably 1-5 pts.wt. fats and oils (preferably a solid at 25-35 deg.C) and the resultant mixture is then cooled in a pneumatic type cooler at 20-40 deg.C air temperature to afford the objective sugar.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a novel method for producing donut sugar that is sprinkled on the surface of fried sweets such as donuts and breads.

[Conventional technology]

Donut sugar is usually made from powdered sugar and is used to improve the appearance and flavor of donuts and breads. However, when these conventional donut sugars are adhered to the surface of donuts, a phenomenon called "weeping" occurs, which significantly reduces the product value.

This "weeping" phenomenon occurs when the donut sugar on the surface of the donut dissolves in water and oil over time and under conditions such as high temperature and humidity, turns yellow and is absorbed into the donut. Countermeasures have been taken.

Conventional methods for solving the "crying" phenomenon include adding starches such as cornstarch or powdered fats and oils to powdered sugars.

However, starches and coating agents containing starches themselves do not have sufficient moisture absorption resistance, and even when powdered oils and fats are added, powdered sugars and powdered oils exist separately, so the powdered sugars themselves do not have sufficient moisture absorption resistance. There was no improvement in sexuality.

Therefore, although these techniques extend the time it takes for donut sugar to weep, they are still not sufficiently effective. It is necessary to add a large amount of iodine, which causes the problem of insufficient sweetness and unpleasant taste.

Also, Tokuko Showa 4! >No. 19869 discloses that cranie sugar, monosaccharide for topping of confectionery, etc., is prepared by stirring preheated cranu sugar, pre-melted solid oil and fat, and surfactant until it reaches a temperature close to room temperature. A method of manufacturing is disclosed.

However, the cranu sugar used in this invention is
It has the problems of being easy to runny, being too sweet, and having a large particle size and a rough texture.

Further, JP-A-60-176542 discloses a method for producing a powder composition by cooling and pulverizing a powder mixture obtained by adding high-melting-point oils and fats to powdered sugar. However, in this method, the condensed mixture must be crushed after cooling, so the cotink is not stable and the process is complicated.

[Problem to be solved by the invention]

Therefore, the present invention solves the above-mentioned problems, and provides a donut that uses powdered sugar as a raw material, has a simple manufacturing process, has a small and uniform particle size, and has a uniform and stable coating on the resulting product. The purpose of the present invention is to provide a method for producing sosu sugar.

[Means to solve the problem]

The present invention uses 1-15 liquefied sugars with 100 parts by weight of powdered sugar.
This method of producing donut sugar is characterized by mixing parts by weight of oil and fat, and then cooling with an airflow cooler at an air temperature of 20 to 40°C.

The method of the present invention will be explained in detail below.

In the present invention, Donut Don Yuga refers to a topping agent sprinkled on the surface of fried sweets such as isto donaso, cake donuts, French cruller, french fries, and oil sweets, breads, and snacks.

What is the powdered sugar that is the base of donut sugar?
A blend of one or more powdered sweeteners such as granulated sugar, glucose, lactose, fructose, powdered starch syrup, maltose, xylose, powdered sorbitol, and coupling sugar.

There is no particular restriction on the particle size of the powdered sugar, but it is preferably in the range of 200 to 10 mesosh.

In addition, it is preferable to adjust the particle size distribution as narrowly as possible in order to obtain uniform donut sugar.

Furthermore, in addition to powdered sugar, small amounts of pigments, fragrances, seasonings, spices, starches, dextrins, emulsifiers,
Fruit juice powder etc. can also be added.

The fats and oils used in the present invention may be either vegetable or animal fats, including soybean oil, rapeseed oil, corn oil,
25 of fats and oils such as wheat germ oil, rice bran oil, safflower oil, cottonseed oil, palm oil, palm kernel oil, coconut oil, pork oil, beef tallow, etc.
It is possible to use those that are solid in the temperature range of ~35°C, hydrogenated fats and oils obtained by hydrogenating these fats and oils to adjust the melting point to a range of 25 to 70°C, and fractionated fats and oils obtained by fractionating these fats and oils.

The mixture of fats and oils is made by chopping 100 parts by weight of powdered sugar and adding 1 to 1
5 parts by weight are used, preferably 1 to 5 parts by weight. If it is less than 1 part by weight, the weeping phenomenon will not be solved. If the amount is more than 15 parts by weight, the sweetness will be insufficient, the food will feel oily and grainy when eaten, and furthermore, during production, some of the food will be granulated during mixing to form nodules, requiring subsequent pulverization.

The mixer used to mix fats and oils and powdered sugar is
Any device that can apply strong shear, impact, and fluidity to the powdered sugar raw material may be used, such as a Henschel type mixer or a chemical mixer, etc.
A mixer with high speed rotating shear blades at 1500 teeth pm is preferably used.

Powdered sugar is first put into such a mixer, and liquefied fats and oils are added little by little while rotating at high speed. It is preferable that this powdered saccharide is kept warm on 50'CJa in advance. Further, it is necessary to heat and melt the oil and fat in advance.

A convenient method for adding oil and fat is to spray liquefied oil and fat into the mixer using a nozzle connected to a gear pump, but dripping may also be used.

In the mixer, mixing is preferably performed for 1 to several minutes while maintaining the product temperature at 50° C. or higher.

The resulting mixture is then conveyed directly to a pneumatic cooler while stirring. The transport air temperature of this cooler is 20~4
The temperature is adjusted to 0°C. If this temperature is higher than 40° C., the cooling effect will be small, and the powder will adhere to the walls of the device, reducing work efficiency.

If the temperature is lower than 20°C, the powder will condense due to rapid cooling and granulation will occur, resulting in a product with a rough texture.

After being cooled by the airflow cooler, there is no need to go through a pulverization process, and the product is packed after normal processing, such as sieving to prevent contamination.

〔Effect of the invention〕

According to the method of the present invention, there is no need for a crushing step, so the working steps can be simplified. In addition, cooling takes only a short time, and since it can be cooled in a powder state, there is less product loss, and stable products with less "weeping" can be efficiently produced.

〔Example〕

The present invention will be explained in more detail below with reference to Examples.

Example 1 3 parts by weight of cornstarch was added to 100 parts by weight of powdered glucose, and the mixture was placed in a Henschel type mixer and heated to 50° C. while stirring.

Next, extremely hardened oil (melting point 45
℃) was sprayed into the mixture in the mixer through a nozzle. Next, the mixture was stirred and mixed at 1500 rpm for 10 minutes.

After the stirring was completed, the mixture was discharged from the mixer and transported to a sieve while being cooled using an air current maintained at 20°C.

This was subjected to a sieving process to obtain donut sugar.

Example 2 Example 1 except that the air temperature of the airflow cooler was 30°C
Same as above and got donut sugar.

Example 3 Donut sugar was obtained in the same manner as in Example 1 except that the air temperature of the airflow cooler was 40°C.

Comparative Examples 1, 2, and 3 Comparative Examples 1 and 2 were the same as Example 1 except that the air temperature of the airflow cooler was 5°C, 10t, and 50°C, respectively.
and 3.

The average particle size of each Do-Naso sugar was measured and the texture was evaluated. The results are shown in Table 1 below.

10 Test Examples Donut sugar obtained by the method of Example 1 and the method described in Example 3 of JP-A-60-176542 [
15 parts by weight of wheat protein and 2 parts by weight of xanthan gum were added to 85 parts by weight of powdered sugar, mixed using a kneader mixer, and the temperature was raised and maintained at 55°C. 15 parts by weight of hardened palm oil (melting point 50°C) and 4 parts of refined soybean oil, which were melt-mixed in advance.
Add a mixture of 5 parts by weight and 5 parts by weight of rice wax, and add 20 parts by weight.
Stir for minutes until homogeneous. Next, vaporized gas of dry ice was sent to cool the mixture to 0° C., and the mixture was then crushed in a free crusher in the presence of crushed dry ice to obtain a powder composition of 100 mesh or larger. ] Samples of donasoshi and gar obtained by [1] were each wrapped in donuts with a certain amount of lid I7, and stored at 38° C. and 70% to observe the state of weeping.

The results are shown in Table 2 below.

1 1 1 2

Claims (1)

[Claims] A method for producing donut sugar, which comprises mixing 100 parts by weight of powdered sugar and 1 to 15 parts by weight of liquefied oil and fat, and then cooling the mixture using an airflow cooler at an air temperature of 20 to 40°C.