JPS63173539A - Novel composition for fried confectionary - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

Detailed Description of the Invention [Field of Industrial Application] The present invention provides a composition for fried confectionery, more specifically a novel composition for fried confectionery that has a honeycomb-like internal phase, a large volume, and a light texture. relating to things.

[Conventional technology and its problems]

Conventionally, cake donuts offered on the market are made from flour,
It is manufactured by adding water and in some cases eggs to a composition consisting of sugar, oil, fat, salt, milk powder, egg powder, swelling agents, emulsifiers, pigments, flavors, etc., kneading, shaping, and frying. It has a dense cake-like shape, has a small volume (specific volume 25-3.0), and has a cake-like texture.

Yeast donuts are made by kneading and fermenting a mixture of flour, oil, milk powder, egg powder, soybean protein, leavening agents, emulsifiers, salt, flavors, pigments, etc., and then adding yeast, water, and sometimes eggs. It is manufactured by shaping, roasting, and then deep-frying, and although the internal phase is relatively small, it is similar to No. 9.
It has a medium-sized volume (specific volume of 4 to 4.5), and a texture similar to that of a non-nine.

In addition, Karinto, French cruller (specific volume 4.
5-5. (1) Fried sweets such as fritters, fries, and Qi are commonly served, but these also have
It has its own internal structure, volume, and texture.

However, with the diversification of tastes, the reality is that not only the above-mentioned fried sweets but also more innovative ones are desired.

[Failure to solve the problem]

Under these circumstances, the present inventor has conducted various studies on fried confectionery, and as a result has succeeded in developing a completely new type of fried confectionery that has a unique honeycomb-like internal structure, is large in volume, and has a light texture. However, the present invention has been completed.

That is, the present invention uses 100 parts by weight of wheat flour and 20 to 4 parts by weight of starch.
0 parts by weight, 40-60 parts by weight of pregelatinized starch, 20-40 parts by weight of whole eggs
Parts by weight (dry matter equivalent), 10 to 50 parts by weight of sugars, 10 parts by weight of fats and oils
~50 parts by weight, emulsifier 1-10 parts by weight, swelling agent 1-10
This is a novel composition for fried confectionery comprising 1 to 10 parts by weight of sodium caseinate.

The flour used in the present invention is mainly soft flour, but
You can also add some strong flour. The ratio of soft flour and strong flour is
It can be determined as appropriate depending on the texture of the fried confectionery, and a ratio of soft flour to strong flour of 70:30 is particularly preferred.

Examples of the starch include corn starch, wheat starch, potato starch, tapioca starch, etc., and there is no particular restriction as long as it can be used in ordinary fried sweets. Starch is added for the purpose of improving shape retention and texture, and is added in an amount of 20 to 40 parts by weight (hereinafter simply referred to as "parts") per 100 parts by weight of wheat flour. If it is less than 20 parts, the shape retention will be poor, and if it exceeds 40 parts, the texture will be heavy, which is not preferable.

Pregelatinized starch, like the above-mentioned starch, is not particularly limited as long as it can be used in ordinary fried confectionery, and is added for the purpose of improving shape retention and swelling.
0 parts are mixed. If it is less than 40 parts, the swelling will be small, and if it exceeds 60 parts, the swelling will be too much and the shape will become non-uniform, which is not preferable.

Whole eggs are added for the purpose of puffing and improving taste and texture, and are added in an amount of 20 to 40 parts on a dry matter basis per 100 parts of wheat flour. If it is less than 20 parts, there will be less puffing and the texture will be heavy.
If it exceeds 100 mm, it will swell too much and the shape will become non-uniform, which is unfavorable in terms of appearance. In addition, in the present invention, as whole eggs, whole egg powder or crushed raw whole eggs may be used, but when using whole egg powder, the blending amount is whole egg powder: water = 25 near 5. Considering that mixing egg powder and water produces something similar to raw whole eggs, it is sufficient to measure and add the mixture as appropriate.

Sugar is mainly used, but a portion of it may be replaced with other sugars such as glucose, lactose, starch syrup, etc. Sugars are added for the purpose of improving shape retention, improving taste and texture, and adjusting coloring, and are blended in an amount of 10 to 50 parts per 100 parts of wheat flour. If it is less than 10 parts, the color will be light, the shape retention will be poor, and the texture will be heavy, and if it exceeds 50 parts, the color will be dark and the sweetness will be too strong, which is not preferable.

As the oil or fat, either animal oil or vegetable oil may be used, and those used in ordinary fried confectionery can be used, but paste-like or solid oils are preferred, and shortening is particularly preferred. Fats and oils are added for the purpose of making the texture light and crispy (short), and are blended in an amount of 10 to 50 parts per 100 parts of wheat flour. If it is less than 10 parts, the texture will be heavy, and if it exceeds 50 parts, the texture will be sticky, which is not preferable in terms of taste.

Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, zologylene Ilj acid ester, sucrose fatty acid ester, soybean phospholipid, and any of these may be used. Emulsifiers are added for the purpose of making the texture lighter and preventing staleness of fried sweets, and are blended in an amount of 1 to 10 parts per 100 parts of wheat flour.

If it is less than 1 part, the texture will be heavy and it will deteriorate quickly, and if it exceeds 10 parts, the taste will be poor and oil absorption will increase, making it unsuitable to eat.

The swelling agent used is a combination of an alkaline agent and an acidic agent, with a small amount of starch added. Here, examples of alkaline agents include sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, etc., and examples of acidic agents include acidic sodium rophosphate, monobasic calcium phosphate, glucono delta lactone, potassium bitartrate, fumaric acid, and alum. , burnt alum, other phosphates, etc.
One to several types of each of these are selected and an appropriate combination is used. The expanding agent is added for the purpose of generating carbon dioxide gas and increasing the volume when frying the dough, and is added in an amount of 1 to 10 parts per 100 parts of wheat flour. If it is less than 1 part, the volume will be small, and if it exceeds 10 parts, it will expand too much and the shape will deteriorate, and the taste will be astringent and bitter, making it unsuitable to eat.

Sodium caseinate is added for the purpose of puffing the dough, and is blended in an amount of 1 to 10 parts per 100 parts of wheat flour. If it is less than 1 part, the volume will be small, and if it exceeds 10 parts, it will swell too much and the shape will deteriorate, which is not preferable.

Furthermore, in the present invention, in addition to the above-mentioned essential ingredients, milk powder, soybean protein, salt, flavor, etc. can be added as appropriate for the purpose of improving taste and aroma.

To produce fried sweets using the composition of the present invention, 80 to 120 parts of water are added to 100 parts of the composition of the present invention, kneaded, divided, and then molded for 3 to 5 minutes in oil at 180 to 190°C. You can fry it in oil.

〔Effect of the invention〕

When fried confectionery is produced using the composition of the present invention, it has a larger volume and lighter texture than conventional fried confectionery such as cake donuts, yeast donuts, and French crullers, and the inner layer has a honeycomb shape. It is possible to obtain a novel fried confectionery having the unique characteristics of

〔Example〕

The present invention will be further explained with reference to Examples below.

Example 1 Wheat flour (light flour, double strength flour = 70:30) 100 (parts) Wheat starch 35 Pregelatinized wheat starch 50 Whole egg powder
30 Sugar 30 Oil Fat (shortening with a melting point of 33°C) 40 Glycerin fatty acid ester 5 Expanding agent*
5 Sodium caseinate
5 salt 2-5 total 302.
5 * Expansion agent composition: hydrogen carbonate) Lium 30 (wt%) acidic -
Sodium lophosphate 30 Baked alum 10 Monobasic calcium phosphate 10 Corn starch 20 Total 100 The above formulations were mixed uniformly to obtain a composition for fried confectionery.

Application Example 1 100 parts of water was added to 100 parts of the composition for fried confectionery obtained in Example 1, and the mixture was kneaded with a Peter at low speed for 3 minutes and then at high speed for 5 minutes. The dough temperature at this time is 25℃
Then, the dough was cut and formed using a plunger set ring cutter so that the dough weight was 302 mm, and then the weight was 185 mm.
A ring-shaped fried confectionery is obtained by submerged frying at ℃ for 4 minutes.

Example 2 Wheat flour (soft flour) Zoo (parts)
Corn starch 20 pregelatinized corn starch 40 whole egg powder
20 Sugar 10 Oil Fat (shortening with a melting point of 37°C) 20 Sugar ester 2 Expanding agent*
2 Sodium caseinate
2 Milk powder 2 Salt 2-5 Flavor 1.0 total
221.5 * Expansion agent composition: Similar to Example 1, the above formulation was mixed uniformly to obtain a composition for fried confectionery.

Application Example 2 90 parts of water was added to 100 parts of the composition for fried confectionery obtained in Example 2, and the mixture was mixed with a beater at low speed for 3 minutes and then at high speed for 5 minutes. The dough temperature at this time was 25°C, and after cutting and forming the dough so that the dough weight was 301' (!=), it was fried in a submerged manner at 185°C for 4 minutes to make goal-shaped fried sweets. obtain.

Example 3 Wheat flour (weak flour: strong flour = 90:10) 100 (parts) potato @ starch 40 pregelatinized tapioca starch 60 whole egg powder
40 Sugar 40 Fats and oils 50 Propylene glycol fatty acid ester 10 Expanding agent*10 Sodium caseinate 10 Soybean protein 1.5 Salt
3 total 364.5
*Swelling agent composition: As in Example 1, the above formulation was mixed uniformly to obtain a composition for fried confectionery.

Application Example 3 90 parts of water was added to 100 parts of the composition for fried confectionery obtained in Example 3, and mixed with a beater at low speed for 3 minutes and then at high speed for 5 minutes. The dough temperature at this time is 25℃
Then, the dough was cut and formed so that the weight of the dough was 309 kg, and then fried in a submerged manner at 185° C. for 4 minutes to obtain a beer-like fried confectionery.

Test Example 1 The fried sweets obtained in Application Examples 1 to 3 were measured for volume, weight, and specific volume, and evaluated for internal phase and texture. The results are shown in Table 1. For comparison, similar measurements and evaluations were performed on commercially available cake donuts, yeast donuts, and French crullers, and the results are also shown in Table 1.

Margin below

Claims (1)

[Claims] 100 parts by weight of wheat flour, 20 to 40 parts by weight of starch, 40 to 60 parts by weight of pregelatinized starch, 20 to 40 parts by weight of whole eggs (in terms of dry matter), 10 to 50 parts by weight of sugars, 10 to 50 parts by weight of fats and oils
A novel composition for fried confectionery comprising 1 to 10 parts by weight of an emulsifier, 1 to 10 parts by weight of an expanding agent, and 1 to 10 parts by weight of sodium caseinate.