JPWO2016046866A1 - Donuts and method for producing the same - Google Patents

Abstract

In the production of donuts, while reducing the amount of oil absorption at the time of oiling, the original taste and flavor of the donuts are maintained, and a soft, chewy texture is imparted. In order to solve the problem by providing donuts excellent in palatability, in the donuts containing flour and starch, the gelatinization start temperature is 30 in 100 parts by weight of flour and starch in total. By including 5 to 90 parts by weight of starch and / or processed starch having a temperature of not lower than 63 ° C. and not higher than 63 ° C., donuts with reduced oil absorption and mochi texture are produced.

Description

  The present invention relates to a donut having a reduced oil absorption during the production of donuts and having a soft, moist feeling, and a method for producing the donut.

  Donuts are one of the foods that are preferred all over the world regardless of age or sex, and various donuts are also sold in Japan. For example, there are cake donuts, French donuts, and East donuts. These are all made into a final product by kneading a raw material dough such as wheat flour, molding it and frying it with oil (oil frying). In the production of the donuts, usually, when the dough is fried in oil, the structure is changed to a porous state due to the expansion of the raw material, the oil is easily absorbed, and the final product contains a large amount of oil.

  In recent years, it has been clarified that the accumulation of cholesterol in the body is promoted by excessive intake of oil from food in the growing health consciousness. The adverse effects are emphasized, and there is a growing momentum to suppress the intake of fats and oils in daily eating habits. For this reason, with regard to oily foods such as donuts, products that reduce the oil content as much as possible have been aimed at.

  With the increasing preference for products with a reduced oil content, various methods have been proposed for obtaining products with a reduced oil content as much as possible in the production of oily foods such as donuts. For example, as a method for reducing the oil absorption content in an oil cake by adding various additive components in the production of oil-cured food, JP-A-60-130353 discloses calcium agents such as calcium carbonate and calcium acetate. JP-A-3-143344 discloses a method for adding okara to the dough, JP-A 2000-210026 discloses a method for adding lactalbumin into the dough, 2002-125579 discloses a method of adding pectin and vital gluten into donut dough.

  Japanese Patent Laid-Open No. 2003-210118 discloses a method of adding polysaccharides pulverized by a jet mill or the like to raw flour, and Japanese Patent Laid-Open No. 2005-58082 discloses pectin and glucose oxidase in donut dough. JP 2005-80583 A, JP 2005-80584 A discloses a method of adding dry yeast or a glutathione-rich yeast as an oil absorption inhibitor. Japanese Patent Application Laid-Open No. 2010-268893 discloses a method using animal protein such as chicken, pork and beef as a dough modifying composition, which contains an aqueous solution of water-soluble cellulose ether and flour. A method of using is disclosed. These disclosed methods are disclosed as methods for reducing the oil absorption content in oil cans in the production of oily foods such as donuts. The effect on the taste, texture and flavor of food is unavoidable, and the oil absorption of oil-boiled foods can be improved, but the taste and texture of oil-boiled foods such as donuts are excellent in palatability. It is not satisfactory in terms of providing products.

  A method using starch is also disclosed as a method for reducing the oil absorption in an oil cane and producing a product with a reduced oil content when producing an oily food such as donuts. For example, JP-A-2001-333691 discloses a baking powder used for the production of oily products such as donuts, a swelling agent composed of a fast-acting acid agent and a medium-acting acid agent, and a swelling agent composed of sodium bicarbonate. In addition, JP-A-2004-33139 discloses a method of containing pregelatinized starch and reducing the amount of oil absorbed in the oil product. There has been disclosed a method for producing a crispy oily food with reduced oil absorption using the contained deep-fried food powder.

  Japanese Patent Application Laid-Open No. 2004-73140 discloses donuts with reduced oil absorption by blending a starch slurry prepared by heating a starch slurry with the coexistence of fats and oils into a main raw material. Japanese Patent Publication No. 2009-537136 discloses a method for producing, in which a cook-up starch or instant starch in a food material is partially substituted with a hydrophobic starch such as an alkyl succinic acid starch or an alkenyl succinic acid starch, A method for reducing the amount of oil absorbed in a chow food is disclosed. These disclosures are also intended to reduce the amount of oil absorbed in the production of oily foods such as donuts. However, these oily foods containing pregelatinized starch are used in oily foods such as donuts. It is difficult to obtain a desired taste and texture, for example, a crisp texture at the time of eating, and it does not directly improve the taste and texture of oily foods. In addition, if a large amount of pregelatinized starch is used to reduce oil absorption during oiling, the donut shape is not stable and it is difficult to obtain a uniform donut.

  In the case of oily foods such as donuts, there are many consumers who prefer not only crispy but also moist texture (hereinafter referred to as mochi texture) due to diversification of palatability. . Based on these palatability properties, a method for producing a fried food in which a food-like texture is imparted to the fried food is also disclosed. For example, Japanese Patent Laid-Open No. 10-313787 discloses tapioca starch or processed tapioca starch (etherified, esterified, oxidized, cross-linked) as a main material, and raw material mixed with cheese is used for preparing frozen dough, in particular. In addition, a fried food having a rice cake-like texture with an oil absorption rate of 1.5 to 5% (weight) is disclosed. This disclosure is particularly directed to the production of fried foods using frozen dough, and tapioca starch and processed tapioca starch are used as starches to be blended in the dough raw material. Even if this method is applied to the production of oily foods such as donuts, it is not possible to obtain an oily food with a soft texture that retains the original taste and flavor of the oily food.

JP 60-130353 A Japanese Patent Laid-Open No. 3-143344 JP-A-10-313787 JP 2000-210026 JP JP 2001-333691 A JP 2002-125579 A JP 2003-210118 A JP 2004-33139 A JP 2004-73140 A JP 2005-58082 A JP 2005-80583 A JP 2005-80584 A JP 2005-192506 A JP 2010-268893 A JP 2009-537136 A

  The object of the present invention is to reduce the amount of oil absorbed during oil dough production in the production of donuts, while in the production of oily foods such as donuts, health-oriented products aiming at reducing the oil content as much as possible. Reduced oil absorption content with reduced texture, flavor and flavor of donuts, and soft and moist texture, and donuts with excellent palatability in taste and texture, and method for producing the same Is to provide.

  In order to solve the above-mentioned problems, the present inventors diligently tried to reduce the oil absorption content in the production of donuts, maintain the original taste and flavor of the donuts, and obtain a food texture intended for the donuts. During the study, reduce the amount of oil absorption at the time of oiling and give a soft texture by adding a specific amount of specific starch and / or processed starch to the donut raw material containing wheat flour and starch. In addition, the present inventors have found that it is possible to produce donuts having excellent palatability in reducing the oil absorption content while maintaining the original taste and flavor of donuts, and in taste and texture. It came to complete.

  That is, according to the present invention, in donuts containing wheat flour and starch, among the total 100 parts by weight of wheat flour and starch, the gelatinization start temperature is 30 ° C. or higher and 63 ° C. or lower and starch and / or processed starch is 5 parts by weight or higher. It comprises a method for producing donuts having a reduced oil absorption and a mochi texture characterized by containing 90 parts by weight or less.

  In the method for producing donuts of the present invention, as starch and / or processed starch blended in donut raw materials including wheat flour and starch, those having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less are particularly preferable. Can use a thing of 49 degreeC or more and 63 degrees C or less. Further, in the method for producing donuts of the present invention, the starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower mixed with the donut raw material containing wheat flour and starch is 100 weights in total of wheat flour and starch. Among these parts, the starch and / or processed starch can be blended at a ratio of 5 parts by weight or more and 90 parts by weight or less, and particularly preferably, the content of the starch and / or processed starch is 15 parts by weight. It can mix | blend so that it may become 70 parts weight or less above.

  In the method for producing donuts of the present invention, the starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less blended in a donut raw material containing wheat flour and starch is used for a gelatinization start temperature of 30 ° C. or more. Mention may be made of one or more starches selected from Waxita Pioca starch, hydroxypropyl starch and / or acetyl starch of 63 ° C. or lower. Examples of the hydroxypropyl starch include hydroxypropyl tapioca starch having a substitution degree of 0.06 or more and 0.12 or less.

  In the production of donuts containing wheat flour and starch, the present invention provides a starch and / or processed starch content of 15 to 63 ° C. in a total of 100 parts by weight of wheat flour and starch. The invention of the method of providing the reduction of the oil absorption amount of the manufactured donuts and a mochi texture by adjusting to 70 weight part or less by weight is included.

  Further, the present invention provides a method for producing donuts according to the present invention or a method for reducing the oil absorption of a donut and a method for imparting a mochi texture. Includes invention. Furthermore, the present invention provides starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less, out of a total of 100 parts by weight of wheat flour and starch, in a premix for producing donuts containing wheat flour and starch. The invention includes a premix for producing donuts having a reduced oil absorption amount and a mochi texture that is included in an amount of 5 parts by weight or more and 90 parts by weight or less.

That is, the present invention specifically includes
(1) In donuts containing wheat flour and starch, out of a total of 100 parts by weight of wheat flour and starch, starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower is 5 to 90 parts by weight. A method for producing donuts with reduced oil absorption and a mochi texture characterized by including:
(2) In donuts containing wheat flour and starch, among the total 100 parts by weight of wheat flour and starch, the content of starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less is 15 parts by weight or more The method for producing donuts with reduced oil absorption and mochi texture as described in (1) above, which is 70 parts by weight or less,
(3) The above-mentioned (1), wherein the starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less is one or more starches selected from Waxita Pioca starch, hydroxypropyl starch and / or acetyl starch. ) Or (2), a method for producing donuts with reduced oil absorption and a mochi texture,
(4) The donuts having reduced oil absorption and mochi texture as described in (3) above, wherein the hydroxypropyl starch is hydroxypropyl tapioca starch having a substitution degree of 0.06 or more and 0.12 or less Manufacturing method.

The present invention also provides:
(5) In the manufacture of donuts containing wheat flour and starch, among the total 100 parts by weight of wheat flour and starch, the content of starch and / or processed starch with a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower is 5 wt. By adjusting the amount to 90 parts by weight or less by weight, a method for imparting reduced oil absorption and mochi texture of the produced donuts,
(6) Oil absorption produced by the method for producing donuts according to any one of (1) to (4) or the method for reducing the oil absorption of donuts according to claim 5 and providing a mochi texture. Donuts with reduced amount and mochi texture,
(7) In a premix for producing donuts containing flour and starch, 5 parts by weight of starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less out of a total of 100 parts by weight of flour and starch It consists of a premix for producing donuts with a reduced oil absorption and a mochi texture characterized by being blended so as to contain 90 parts by weight or less.

  The present invention satisfies the demands from health-consciousness and palatability when producing oily foods such as donuts, reduces the amount of oil absorption during oiling, and retains the original taste and flavor of donuts, In addition, the present invention provides a donut having excellent palatability in terms of reduction in oil absorption content, taste and texture, to which a soft, sticky texture is imparted, and a method for producing the donut. Moreover, the manufacturing method of the donuts of this invention provides the method by which the donuts of uniform shape can be manufactured stably by using the premix for donuts manufacture containing the flour and starch of this invention.

  In the donuts containing wheat flour and starch, the present invention includes 5 to 90 parts by weight of starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower, out of a total of 100 parts by weight of wheat flour and starch. Containing less than or equal to the amount of oil, the amount of oil absorption at the time of squeezing oil is reduced, and the donut has an excellent texture and has a method of producing the donut.

  In the present invention, donuts are cake donuts fried in cake dough inflated with baking powder, yeast donuts fried in yeast fermented bread dough, soft dough by adding a large amount of eggs, This is a French donut that is packed in a squeeze bag and rounded into a ring shape.

  In the present invention, starch that has not been processed is called starch or raw starch, whereas starch that has been subjected to chemical treatment and / or physical treatment is called processed starch. Typical processed starches include hydroxypropylated, acetylated, crosslinked, oxidized and acid soaked starches. Here, hydroxypropylation refers to a treatment in which propylene oxide is reacted with starch, and acetylation refers to a treatment in which acetic anhydride or vinyl acetate monomer is reacted with starch, and can be carried out according to a conventional method. Cross-linking refers to a treatment such as adding a cross-linking agent such as metaphosphate or phosphorus oxychloride to starch and reacting it, and can be carried out according to a conventional method. Oxidation refers to a treatment in which sodium hypochlorite is allowed to act on starch, and acid soaking refers to a treatment in which sulfuric acid is caused to act on starch, both of which can be carried out in accordance with conventional methods. Moreover, starch which is heated in the presence of water using a drum dryer, an extruder, a spray dryer or the like, once gelatinized the starch, and then dried to form powdered starch is called pregelatinized starch. The gelatinization start temperature of pregelatinized starch is generally less than 30 ° C.

Starch gelatinization refers to a phenomenon in which starch particles absorb water rapidly in water and become a highly viscous liquid. The temperature at which gelatinization begins is called gelatinization start temperature. The gelatinization start temperature can be measured by, for example, a Brabender viscograph (manufactured by Brabender).

  In the present invention, examples of the processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less include starch prepared by chemical treatment so that the gelatinization start temperature is 30 ° C. or more and 63 ° C. or less. As the starch at the gelatinization start temperature of the starch, starch having a particularly preferable gelatinization start temperature may be 49 ° C or more and 63 ° C or less. Preferred processed starches include hydroxypropylated starch and / or acetylated starch. The raw materials for these processed starches include corn starch, waxy corn starch, potato starch, waxy potato starch, wheat starch, glutinous wheat starch, tapioca starch, waxyta pioca starch, sago starch, mung bean starch, pea starch, rice Starches such as starch, glutinous rice starch and sweet potato starch can be mentioned.

  In the present invention, in hydroxypropylated starch and / or acetylated starch used as a processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower, the hydroxypropyl group substitution ratio of hydroxypropylated starch, acetyl of acetylated starch An index indicating the ratio of groups is the degree of substitution (expressed in moles of substituents per anhydroglucose residue of starch). In the present invention, a preferred substitution degree is 0.02 or more and 0.20 or less, and a more preferred substitution degree is 0.06 or more and 0.15 or less. If the gelatinization start temperature is 30 ° C. or more and 63 ° C. or less in this range, the oil absorption amount when dipping can be reduced, and a texture that is sticky becomes preferable. The method for measuring the degree of substitution can be measured according to the method described in the starch / related carbohydrate experiment method (Nakamura, Kainuma, edited by the Society Press).

  In the present invention, as the raw starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower, Waxita Pioca starch can be used.

  According to the present invention, starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower is added to donuts containing wheat flour and starch, and 5 to 90 parts by weight of the total 100 parts by weight of flour and starch. By containing 15 parts by weight or less, and more preferably 15 parts by weight or more and 70 parts by weight or less, the amount of oil absorption at the time of oiling can be reduced, and a dough having a crisp texture can be obtained. When starch and / or processed starch with a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower exceeds 90 parts by weight, although the oil absorption can be reduced, the resulting donuts become hard, which is not preferable. When the starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower is less than 5 parts by weight, the oil absorption reducing effect and the moist texture are insufficient.

  In the method for producing donuts according to the present invention, in the raw material for producing donuts including flour and starch, wheat flour and starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less are produced according to the blending ratio of the present invention. The doughnuts production raw material can be prepared as a premix according to the blending ratio of the present invention, and the donuts production method of the present invention can be mixed in advance. The prepared premix powder can be used as a raw material for producing donuts.

  In the method for producing donuts of the present invention, in addition to the above-mentioned wheat flour and starch raw materials, fermenting agents such as yeast and / or baking powder and / or swelling agents, sugar, water, and, if necessary, auxiliary agents. Raw materials and the like can be used.

  Examples of auxiliary materials that can be used in the method for producing donuts of the present invention include butter, margarine, lard, shortening, corn oil, olive oil, salad oil, palm oil, powdered oil and fats such as animal and vegetable oils, milk, raw Dairy products such as cream, concentrated milk, sweetened condensed milk, powdered milk, skim milk powder, yogurt, cheese, liquid cheese, livestock products such as ham, sausage, bacon, minced meat, raw eggs, dried eggs, dried egg whites, dried egg yolks, etc. Egg products, strawberries, tomatoes, carrots, onions, spinach, apples, tangerines, peaches, pineapples, raisins and other vegetables and fruits, and their purees and dried products, walnuts, cashews, peanuts, almonds, brandy, Western liquors such as liqueur and rum, shrimp, tara , Seafood such as krill, seaweed, sesame seeds, sunflower seeds, seeds such as pine nuts, peppers, cinnamon, garlic, curry powder and other spices, salt, chocolate, cocoa, consomme, soy sauce, custard cream, strawberries , Various fragrances, and the like, but not limited thereto, any component useful for seasoning can be used according to taste. These seasoning ingredients can be incorporated into the donuts of the present invention by kneading into dough, wrapping them as ingredients like Chinese buns or dumplings, topping them on the surface, or using them together.

  In addition to the characteristics of wheat flour and starch used as raw materials, a general method for producing donuts can be applied to the method for producing donuts of the present invention. For example, yeast donuts are generally produced through flour, starch, flour, starch, sugar, other secondary materials, and water, followed by fermentation, molding, proofing, and frying. The Cake donuts are produced by adding baking powder, sugar, other auxiliary materials and water to flours mainly composed of wheat flour and starch and kneading them, followed by molding and frying.

  The present invention will be specifically described below with reference to test examples and examples, but the present invention is not limited thereto.

(Manufacturing and evaluation of processed starch)
Commercially available wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch, and waxy potato starch starch were prepared. Various processed starches were produced by known methods, and the degree of substitution and / or cross-linking of the processed starch was measured by a conventional method as necessary.

(Measurement of gelatinization start temperature)
The gelatinization start temperature of each starch was measured with a Brabender viscograph (manufactured by Brabender).
Into a beaker containing 450 ml of distilled water, 30 to 40 g of starch (starch degree 6 to 8%) was charged and stirred, and then the starch solution was transferred to a metal cylindrical container attached to the apparatus. The starch solution was heated while rotating the stirring rod attached to the apparatus at 75 rpm, and stabilized at 30 ° C. Thereafter, the viscosity of the starch solution was measured while increasing the temperature by 1.5 ° C. per minute. The temperature at which the viscosity of the starch solution starts to increase was defined as the gelatinization start temperature. In the case of starch that has already been gelatinized at this point, the gelatinization start temperature was set to less than 30 ° C.

(Manufacture of donuts)
A donut was manufactured by the process shown in Table 1. In addition, the raw material mixture followed each compounding ratio mentioned later.

  The manufactured donut was evaluated as follows.

(Measurement of oil absorption rate of donuts)
The weight of the frying oil immediately before oiling was W1, the weight of the frying oil immediately after oiling was W2, and the oil absorption of the donut was calculated from the change in the weight of the frying oil before and after the oiling. The oil absorption rate of the donut was calculated by the oil absorption amount of the donut / the weight of the donut dough × 100. In the oil absorption evaluation, the difference between the oil absorption rate and the reference was determined as follows.
X: Oil absorption increased.
(Triangle | delta): The reduction | decrease in oil absorption rate is 0% or more-less than 1%.
○: Decrease in oil absorption is 1% or more and less than 3%.
A: Reduction in oil absorption is 3% or more.

(Doughnut texture evaluation)
The texture of donuts obtained by five well-trained panelists was evaluated.
The evaluation items are shown below. The evaluation result shows the average score of five people.

<Feeling texture (when compared with standard)>
5 points: Very friendly.
4 points: Mochimochi.
3 points: Same as standard.
2 points: The feeling of stickiness is weak.
1 point: The sticky feeling is very weak.

<Soft texture (compared to standard)>
5 points: Very soft.
4 points: Soft.
3 points: Same as standard.
2 points: slightly hard.
1 point: Hard.

<Oilness felt during actual eating (compared to the standard)>
5 points: I do not feel oily.
4 points: A little oily.
3 points: Same as standard.
2 points: Feels a little oily.
1 point: Feels oily.

<Food texture evaluation was determined with respect to the score as follows. >
X: Less than 2 points.
Δ: 2 or more and less than 3 points.
○: 3 points or more and less than 4 points.
A: 4 or more points.

[Test 1: Evaluation of donuts using raw starch: Example 1, Comparative Examples 1-5]

(Production of donuts)
A donut containing 20% by mass of starch among doughnuts (standard) and flours produced with only dough as a flour with the donut raw material composition shown in Table 2 was prepared. Table 3 shows the types of starch.

(Donut evaluation of Test 1)
Table 4 shows the evaluation results of the donuts produced in Test 1. As shown in Table 4, in the case of unprocessed starch, the oil absorption rate was remarkably suppressed as compared with the standard only when the waxy pioca starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower was used. I also liked the mochi texture.

[Test 2: Evaluation of donuts using processed tapioca starch: Examples 2-7, Comparative Examples 6-8]

(Production of donuts)
A donut containing 20% by mass of starch among the donuts (standard) prepared from wheat flour alone as the flour and the flours with the raw material composition of donuts shown in Table 5 was prepared. The used flour and water content are the same as in Test 1. Table 6 shows the types of processed tapioca starch.

(Donut evaluation of Test 2)
Table 7 shows the evaluation results of the donuts produced in Test 2. As shown in Comparative Example 5 of Test 1, the unprocessed tapioca starch had an increased oil absorption compared to the standard, but the processed tapioca starch whose gelatinization start temperature was 30 ° C. or higher and 63 ° C. or lower after specific processing was performed. The oil absorption decreased compared to the standard. In particular, with respect to hydroxypropyl starch, when the degree of substitution was 0.06 or more and 0.12 or less, the oil absorption decreased and the mochi texture became more preferable. In the processed tapioca starch whose gelatinization start temperature exceeds 63 ° C., the oil absorption increased compared to the standard. In particular, the processed tapioca starch with a crosslinking treatment alone felt strongly oily during eating. In addition, when pregelatinized tapioca starch (gelatinization start temperature = less than 30 ° C.) was used, the shape could not be produced uniformly, and the mochi texture was not sufficient.

[Test 3: Evaluation of donuts with varying starch content in raw flour: Examples 8-13, Comparative Example 9]

(Production of donuts)
A donut containing X mass% of hydroxyproplutapioca starch among doughnuts (standard) and flours produced using only dough with the donut raw material composition shown in Table 8 was produced. The used flour and water content are the same as in Test 1. Table 9 shows the compounding amount of starch.

(Donut evaluation of Test 3)
Table 10 shows the evaluation results of the donuts produced in Test 3. When hydroxypropyl tapioca starch was blended in an amount of 5% by mass or more of the flour, the oil absorption rate was reduced by 1% or more compared to the standard.
Moreover, when the content of hydroxypropyl tapioca starch exceeded 90% by mass, the oil absorption of the obtained donut was reduced, but the donut shape was liable to collapse in the oil bottle. The content of hydroxypropyl tapioca starch is preferably 5% to 90% because the oil absorption can be suppressed within a range where a uniform shape can be obtained. From the viewpoint that the oil absorption rate of the donut can be further suppressed and the mochi texture is also preferable, it was found that 15% by mass to 70% by mass of the hydroxypropyl tapioca starch in the raw material flour is more preferable.

[Test 4: Evaluation of donuts using processed starch other than tapioca starch: Examples 14 to 19 and Comparative Example 10]

(Production of donuts)
A donut containing 20% by mass of starch among doughs (standard) and flours produced using only wheat flour as the flours with the raw material composition of donuts shown in Table 11 was prepared. The used flour and water content are the same as in Test 1. Table 12 shows the types of starch used for the processed starch and the types of processing.

(Donut evaluation of Test 4)
Table 13 shows the evaluation results of the donuts made in Test 4. In potato starch, waxita pioca starch, and corn starch, the processed starch whose gelatinization start temperature was 30 ° C. or higher and 63 ° C. or lower after specific processing was reduced in oil absorption compared to the standard. Hydroxypropyl potato starch and hydroxypropyl waxita pioca starch were particularly effective in reducing oil absorption.

  The present invention satisfies the demands from health-consciousness and palatability when producing oily foods such as donuts, reduces the amount of oil absorption during oiling, and retains the original taste and flavor of donuts, In addition, the present invention provides a donut having excellent palatability in terms of reduction in oil absorption content, taste and texture, to which a soft, sticky texture is imparted, and a method for producing the donut.

Claims (7)

  In donuts containing wheat flour and starch, starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less out of a total of 100 parts by weight of wheat flour and starch is contained 5 parts by weight or more and 90 parts by weight or less. A method for producing donuts with reduced oil absorption and a mochi texture.   In donuts containing flour and starch, among 100 parts by weight of flour and starch, the content of starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less is 15 parts by weight or more and 70 parts by weight The method for producing donuts with reduced oil absorption and mochi texture according to claim 1, wherein:   The starch having a gelatinization start temperature of 30 ° C or higher and 63 ° C or lower is one or two or more starches selected from Waxita Pioca starch, hydroxypropyl starch and / or acetyl starch. A method for producing donuts having a reduced oil absorption and a mochi texture.   The method for producing donuts with reduced oil absorption and mochi texture according to claim 3, wherein the hydroxypropyl starch is hydroxypropyl tapioca starch having a substitution degree of 0.06 or more and 0.12 or less.   In the production of donuts containing wheat flour and starch, among the total 100 parts by weight of wheat flour and starch, the content of starch and / or processed starch having a gelatinization start temperature of 30 ° C. or higher and 63 ° C. or lower is 5 parts by weight or more and 90% by weight. The method of providing the reduction of the oil absorption amount of the manufactured donuts, and a mochi texture by adjusting to the weight part or less.   The method for producing donuts according to any one of claims 1 to 4 or the method for imparting both a reduced oil absorption amount and a mochi texture of the donuts according to claim 5 and a mochi diet Donuts that give a feeling.   In a premix for producing donuts containing wheat flour and starch, starch and / or processed starch having a gelatinization start temperature of 30 ° C. or more and 63 ° C. or less out of a total of 100 parts by weight of wheat flour and starch is 90 parts by weight or more. A premix for producing donuts having a reduced oil absorption and a mochi texture, characterized in that it is blended so as to be contained in a portion or less.