KR101827686B1

KR101827686B1 - Doughnuts and method for producing same

Info

Publication number: KR101827686B1
Application number: KR1020177005115A
Authority: KR
Inventors: 마사히로 아라이; 쇼조 스가노; 스리바라키아트 스메이트; 클라이하드 에카몰
Original assignee: 마쓰다니가가꾸고오교가부시끼가이샤; 사이암 모디파이드 스타치 컴퍼니 리미티드; 사이암 퀄리티 스타치 컴퍼니 리미티드
Priority date: 2014-09-26
Filing date: 2014-09-26
Publication date: 2018-02-08
Also published as: JP6162343B2; KR20170063538A; JPWO2016046866A1; WO2016046866A1; CN106714561B; SG11201702341VA; CN106714561A

Abstract

In the production of donuts, the amount of oil absorption when oil is splashed is reduced. In addition, the original taste and flavor of the donuts are maintained, and a soft rice cake texture is imparted. The present invention provides a donut containing wheat flour and starch, wherein, in a total of 100 parts by weight of the wheat flour and the starch, By weight or less and 90 parts by weight or less of starch and / or processed starch, to thereby produce a donut having reduced oil absorption and imparted a texture to the rice cake.

Description

TECHNICAL FIELD [0001] The present invention relates to a donut,

The present invention relates to a donut having reduced oil absorption in the production of donuts and imparted with a soft, chewy texture, and a method for producing the same.

Donuts are one of the foods that are popular all over the world regardless of sex, and various donuts are also sold in Japan. Examples include cake donuts, French donuts, and East donuts. All of them are kneaded with raw dough such as wheat flour, fried with oil and molded into a final product. In the production of the donuts, when the dough is usually fried with oil, the texture changes into a porous structure due to the expansion of the raw material, so that it is easy to absorb oil and the final product contains a large amount of oil.

In recent years, it has been found that the accumulation of cholesterol in the body is promoted by excessive intake of oil from food in the height of health-orientedness. The harmful effect is emphasized, and the aura of suppressing the intake of the maintenance in daily eating habits is increasing. For this reason, even for fried foods such as donuts, it is intended to reduce the content of oil as much as possible.

BACKGROUND ART [0002] In recent years, there has been proposed various methods for obtaining a product having reduced oil content as much as possible in the production of deep-fried food such as donuts, while increasing the orientation of products with reduced oil content. For example, Japanese Patent Application Laid-Open No. 1985-130353 discloses a method for reducing the oil-absorbing content in deep-fat frying by adding various kinds of additive components in the production of frying foods, such as calcium carbonate A method of adding dough to the dough is disclosed in Japanese Patent Application Laid-Open No. Heisei 0-1143344, and a method of adding lactalbumin in dough is disclosed in Japanese Patent Application Laid-Open No. 2000-210026, 2002-125579 discloses a method of adding pectin and vital gluten to donut donuts.

Japanese Patent Application Laid-Open No. 2003-210118 discloses a method of adding polysaccharides pulverized by a jet mill or the like to a raw wheat flour or the like, and JP 2005-58082 A discloses a method of adding pectin and glucose oxidase Japanese Unexamined Patent Publication No. 2005-80583 and Japanese Unexamined Patent Publication No. 2005-80584 disclose a method of using dry yeast or glutathione-containing yeast as a milk absorption inhibitor in Japanese Patent Application Laid-Open No. 2005-192506 Japanese Patent Application Laid-Open No. 2010-268693 discloses a method using an animal protein such as chicken, pork, and beef as a dough modifying composition, a method using an aqueous solution of a water-soluble cellulose ether and a dough composition for deep- . These starting methods are disclosed as methods for reducing the oil-absorbing content in deep-frying oil in the production of deep-frying foods such as donuts. However, in the method of the present invention, And the effect on the flavor can not be avoided and the oil absorption amount of the oil fry food can be improved. However, it is not satisfactory in terms of providing a product having excellent palatability in the taste and texture of the oil fry food such as donuts can not do it.

Also disclosed is a method of using a pre-sorting method as a method of obtaining a product in which the content of oil is reduced by reducing the amount of oil absorption in deep-fat frying in the production of frying foods such as donuts. For example, Japanese Patent Application Laid-Open No. 2001-333691 discloses a baking powder for use in the production of deep-fried products such as donuts, which comprises a rapid-acting acidic agent, a swelling agent comprising a middle-quick-acting acidic agent, Japanese Unexamined Patent Application Publication No. 2004-33139 discloses a method of reducing the amount of oil absorption of frying products by incorporating pregelatinized starch in a raw material brown rice, A method for producing an oil-fried food having a fat-like texture with a reduced amount of oil absorption using a dragon powder is disclosed.

Japanese Patent Application Laid-Open No. 2004-73140 discloses a method for producing a donut in which the amount of oil absorption is reduced by adding a starch slurry to the main raw material by heating the starch slurry in the coexistence of the oil, Publication No. 2009-537136 discloses a method of partially reducing substitution of cook-up starch or instant starch in food ingredients by hydrophobic starches such as alkyl succinic acid starch or alkenyl succinic acid starch to reduce the oil absorption amount of fried food . These initiatives also aim to reduce the amount of oil absorbed in the production of fried foods such as donuts. However, in the fried foods containing the pregelatinized starches, the flavor, texture and texture desired for fried foods such as donuts, For example, it is difficult to obtain a chewy texture at the time of eating, and the taste and texture of the deep-fried food can not be directly improved. In addition, when a large amount of pregelatinized starch is used in order to reduce oil absorption at the time of splashing with oil, the donut shape is not stable and it is difficult to obtain a uniform donut.

In frying foods such as donuts, there is also a variety of palatability, and consumers are increasingly liking not only the texture of the donuts but also the chewy texture. Also disclosed is a method for producing deep-fried foods in which a deep-fried food is imparted to a deep-fried food on the basis of these palatability. For example, Japanese Patent Laid-Open Publication No. 1998-313787 discloses a process for producing a starch, which comprises adding tapioca starch or processed tapioca starch (etherified, esterified, oxidized, crosslinked) as a main ingredient, , Which has a moisture absorption rate of 1.5 to 5% (weight). Especially in this disclosure, tapioca starch or processed tapioca starch is used as a pre-classified starch compounded with the dough raw material, and the starting method is used for the production of deep-fried food such as donuts Even if applied, we can not obtain fried food of soft rice cake texture that kept original flavor and flavor of fried food.

Japanese Patent Application Laid-Open No. 1985-130353 Japanese Patent Application Laid-Open No. 1991-143344 Japanese Patent Application Laid-Open No. 1998-313787 Japanese Patent Application Laid-Open No. 2000-210026 Japanese Patent Application Laid-Open No. 2001-333691 Japanese Patent Application Laid-Open No. 2002-125579 Japanese Patent Application Laid-Open No. 2003-210118 Japanese Patent Application Laid-Open No. 2004-33139 Japanese Patent Application Laid-Open No. 2004-73140 Japanese Patent Application Laid-Open No. 2005-58082 Japanese Patent Application Laid-Open No. 2005-80583 Japanese Patent Application Laid-Open No. 2005-80584 Japanese Patent Application Laid-Open No. 2005-192506 Japanese Patent Application Laid-Open No. 2010-268693 Japanese Patent Publication No. 2009-537136

Disclosure of the Invention Problems to be Solved by the Invention It is an object of the present invention to provide a method for producing a fried product such as a donut which is capable of reducing the content of oil as much as possible from a health- To provide a donut having the original taste and flavor of a donut and having a soft rice cake texture and having excellent palatability in terms of taste and texture, and a method for producing the same. have.

DISCLOSURE OF THE INVENTION In order to solve the above problems, the inventors of the present invention have made intensive studies on a method of reducing the amount of oil-absorbed oil in the production of donuts, maintaining the original taste and flavor of the donuts, and obtaining a mouth- By containing a specific amount of a specific starch and / or a processed starch in a donut material containing wheat flour and starch, it is possible to reduce the oil absorption amount when oil is splashed and to give a soft rice cake texture, It has been found that it is possible to produce a donut having a reduced taste and taste and excellent palatability in terms of taste and texture, and completed the present invention.

That is, the present invention relates to a donut containing wheat flour and starch, wherein 5 parts by weight of a starch and / or a processed starch having a gelatinization starting temperature of 30 ° C. or higher and 63 ° C. or lower among 100 parts by weight of the total of wheat flour and starch, By weight or more and 90 parts by weight or less based on the total weight of the donut.

In the method for producing a donut of the present invention, the starch and / or the processed starch to be incorporated in the donut raw material containing wheat flour and starch may have a starch initiation temperature of 30 캜 or more and 63 캜 or less, particularly preferably 49 캜 or more 63 deg. C or less can be used. In the method for producing a donut according to the present invention, the starch and / or the processed starch, which is blended with the donut raw material containing wheat flour and starch at a gelatinization starting temperature of 30 ° C or more and 63 ° C or less, , The starch and / or the processed starch may be blended in a proportion of 5 parts by weight or more and 90 parts by weight or less. In particular, preferably, the content of the starch and / or the processed starch is 15 parts by weight or more and 70 parts by weight or less It can be compounded.

In the method for producing a donut according to the present invention, as the starch and / or the processed starch, which is blended with a donut raw material containing wheat flour and starch at a starch initiation temperature of 30 占 폚 or more and 63 占 폚 or less, One or more starches selected from tapioca starch, hydroxypropyl starch and / or acetyl starch. As the hydroxypropyl starch, a hydroxypropyl tapioca starch having a degree of substitution of 0.06 or more and 0.12 or less may be mentioned.

The present invention relates to a method for producing a donut containing wheat flour and starch wherein the content of starch and / or starch having a starch initiation temperature of 30 ° C or more and 63 ° C or less in a total of 100 parts by weight of wheat flour and starch is 15 parts or more By weight or less, and reducing the oil absorption of the donuts and imparting texture to the rice cake.

The present invention also includes the invention of the donut itself by the method of manufacturing the donut according to the present invention or by the reduction of the oil absorption of the donut and the reduction of the oil absorption produced by the method of imparting the rice cake texture and the rice cake texture. The present invention also relates to a premix for preparing donuts containing wheat flour and starch, wherein starch and / or starch having a starch initiation temperature of 30 ° C. to 63 ° C. and / By weight or less and 90 parts by weight or less, and a premix for manufacturing donuts to which a rice cake texture is imparted.

In other words, the present invention is,

(1) In a donut containing wheat flour and starch, 5 to 90 parts by weight of starch and / or modified starch having a gelatinization initiation temperature of 30 ° C. to 63 ° C. are contained in 100 parts by weight of the total of wheat flour and starch A method of manufacturing a donut to which an oil absorption amount is reduced and a rice cake texture is imparted,

(2) A donut comprising wheat flour and starch, wherein the content of starch and / or starch having a starch initiation temperature of 30 ° C or higher and 63 ° C or lower in a total of 100 parts by weight of wheat flour and starch is not less than 15 parts by weight and not more than 70 parts by weight Or less, and a method of manufacturing a donut to which a reduction in the amount of oil absorption and a texture of the rice cake are imparted,

(3) The starch according to (1) or (2) above, wherein the starch having a starch initiation temperature of 30 ° C or higher and 63 ° C or lower is one or more starches selected from waxy tapioca starch, hydroxypropyl starch and / A method of manufacturing a donut to which the described oil absorption amount is reduced and a rice cake texture is imparted,

(4) The method for manufacturing a donut according to (3), wherein the hydroxypropyl starch is a hydroxypropyl tapioca starch having a degree of substitution of 0.06 or more and 0.12 or less.

Further, according to the present invention,

(5) In the production of donuts containing wheat flour and starch, the content of starch and / or starch having a starch initiation temperature of 30 ° C. or more and 63 ° C. or less among 100 parts by weight of the total of wheat flour and starch is 5 to 90 parts by weight By weight or less, a method of reducing oil absorption of a donut produced and imparting a texture to the rice cake,

(6) A method for producing a donut according to any one of (1) to (4) above, or a method for reducing the amount of oil absorption produced by the method of reducing oil absorption of a donut and imparting a texture to the rice cake, Donuts,

(7) A premix for preparing a donut containing wheat flour and starch, wherein the starch and / or the processed starch having a starvation initiation temperature of 30 ° C or more and 63 ° C or less in a total of 100 parts by weight of wheat flour and starch is / By weight or less, and a pre-mix for producing a donut imparted with a rice cake texture.

Disclosure of Invention Technical Problem [8] The present invention relates to a method for producing an oil-fried food such as a donut, which is capable of reducing the oil-absorbing amount at the time of oil-frying, satisfying demands from health and palatability, The present invention also provides a donut having a soft rice cake texture and excellent in palatability in taste, texture and a method of producing the same. The method for producing a donut according to the present invention provides a method for stably producing a donut having a uniform shape by using a premix for producing a donut containing wheat flour and starch of the present invention.

A donut containing wheat flour and starch comprises 5 to 90 parts by weight of starch and / or starch having a starch initiation temperature of 30 ° C. to 63 ° C. in 100 parts by weight of the total of wheat flour and starch Thereby making it possible to reduce the amount of oil absorption at the time of splashing with oil and to provide a donut having an excellent texture and a method of producing the donut.

In the present invention, the term donut refers to a cake donut fried with baking powder, a cake donut fried with oil, an east donut fried in a yeast fermented bread dough, a donut fried in oil, a soft dough made by adding a large amount of eggs, Type) and fried French donuts.

In the present invention, starch which has undergone chemical treatment and / or physical treatment is called processed starch, while starch without processing is called starch or live starch. Commonly processed starches include hydroxypropylated, acetylated, crosslinked, oxidized and acid-immersed starches. Here, the term "hydroxypropylation" refers to a treatment of reacting propylene oxide with starch, and refers to a treatment of reacting acetylated starch with anhydrous acetic acid or vinyl acetate monomer, and can be carried out according to a conventional method. The crosslinking refers to a treatment such as adding a crosslinking agent such as metaphosphate, phosphorus oxychloride or the like to the starch, and the crosslinking can be carried out according to a conventional method. Oxidation refers to a treatment in which sodium hypochlorite acts on starch, and acid soaking refers to a treatment in which sulfuric acid acts on starch, all of which can be conducted according to a conventional method. The starch may be heated in the presence of water using a drum dryer, an extruder, a spray dryer or the like to gelatinize the starch, Starch is referred to as alpha -starch. The starch initiation temperature of the pregelatinized starch is generally less than 30 占 폚.

The luxury of starch refers to the phenomenon that pre-segregation sucks water rapidly in water and becomes viscous liquid. The temperature at which the gelatinization starts is called the gelatinization initiation temperature. The initiation temperature can be measured by, for example, a Brabender Biscograph (manufactured by Brabender).

In the present invention, processed starches having a gelatinization starting temperature of 30 占 폚 or more and 63 占 폚 or less include starches prepared so that the gelatinization starting temperature is 30 占 폚 or more and 63 占 폚 or less by chemical treatment. Particularly preferred examples of the pregroove of the initiation temperature of the pregifference in the pregravival initiation temperature of the above-mentioned pref- erence are 49 ° C or more and 63 ° C or less. Preferred processed starches include hydroxypropylated starches and / or acetylated starches. Examples of raw materials for such processed starches include corn starch, waxy corn starch, potato starch, waxy potato starch, wheat starch, puffed wheat starch, tapioca starch, waxy tapioca starch, mash starch, mung bean starch, rice starch, Starch, and the like.

In the present invention, in the hydroxypropylated starch and / or the acetylated starch used as the processed starch having a gelatinization starting temperature of 30 ° C or more and 63 ° C or less, the substitution ratio of the hydroxypropyl group of the hydroxypropylated starch, There is a degree of substitution (represented by the number of moles of substituent groups per anhydroglucose residue of the starch) in the index indicating the ratio of the acetyl group of the starch. In the present invention, the degree of substitution is preferably from 0.02 to 0.20, and more preferably from 0.06 to 0.15. Within this range, if the staring temperature is 30 ° C or more and 63 ° C or less, the amount of oil absorption at the time of splashing with oil can be reduced, and a chewy texture is preferable. The degree of substitution can be measured in accordance with the method described in the starch / related saccharide test method (Nakamura, Kaimuma, Institute for Academic Press).

In the present invention, waxy tapioca starch can be used as a live powder having a gelatinization starting temperature of 30 DEG C or more and 63 DEG C or less.

According to the present invention, starch and / or starch having a starvation initiation temperature of 30 ° C or higher and 63 ° C or lower are added to a donut containing wheat flour and starch in an amount of 5 to 90 parts by weight per 100 parts by weight of the total of wheat flour and starch By weight, more preferably not less than 15 parts by weight and not more than 70 parts by weight, oil absorption during oil splashing can be reduced, and a donut having a chewy texture can be obtained. When the starch and / or the starch starch having a starvation initiation temperature of 30 ° C or more and 63 ° C or less is contained in an amount exceeding 90 parts by weight, it is possible to reduce the amount of oil absorption, but the resulting donuts are hardly solidified. If the starch having a starch initiation temperature of 30 DEG C or more and 63 DEG C or less and / starch starch is less than 5 parts by weight, the oil absorption reducing effect and the chewy texture are insufficient.

In the method for producing a donut according to the present invention, starch having a wheat flour and a starvation initiation temperature of 30 占 폚 or more and 63 占 폚 or less in a raw material for producing a donut containing wheat flour and starch, The raw materials for producing the donut can be prepared as premixes according to the mixing ratio of the present invention. In the method for producing donuts according to the present invention, As a raw material for the production of the catalyst.

In the method for producing a donut according to the present invention, in addition to the above-mentioned wheat flour starch raw materials, an yeast and / or an expanding agent such as yeast and / or baking powder, sugar, water and, if necessary, additives can be used.

Examples of the additive that can be used in the method for producing a donut of the present invention include butter, margarine, radish, shortening, konyu, olive oil, salad oil, palm oil, Such as dairy products such as milk, milk, milk powder, milk powder, skimmed milk powder, yogurt, cheese and liquid cheese, fodder products such as ham, sausage, bacon and minced meat, egg products such as dried egg yolk, Vegetables such as tomatoes, carrots, onions, spinach, apples, tangerines, peaches, pineapples and raisins, and their purees and dried fruits, nuts such as walnuts, cashews, peanuts and almonds, brandy, liqueurs and rum Chocolate, cocoa, consomme, soy sauce, custard cream, safflower oil, etc., in addition to spices such as seafood such as seaweed, shrimp, codfish, krill, seaweed, sesame seeds, sunflower seeds, seeds such as pine seed, pepper, cinnamon, garlic,There may be mentioned cow, various spices, etc., is not limited to these, in naeneunde taste useful component can be used both to taste. These seasoning ingredients can be contained in the donuts of the present invention by kneading them in a dough, enclosing the ingredients in the form of ingredients such as Chinese dumplings or gyoza, topping them on the surface, or using them together.

In the method for producing a donut according to the present invention, in addition to the characteristics of wheat flour and starch used as raw materials, a general donut manufacturing method can be applied. For example, yeast donuts are generally kneaded by adding salt, sugar, other auxiliary materials and water to yeast, and then kneading them with yeast, which is mainly composed of wheat flour and starch, followed by fermentation, molding, frying, &Lt; / RTI > Cake donuts are prepared by adding baking powder, sugar, other auxiliary materials and water to kneading, which is mainly composed of wheat flour and starch, kneading, molding, and frying.

Hereinafter, the present invention will be described in detail with reference to Test Examples and Examples, but the present invention is not limited thereto.

Example

(Preparation and evaluation of processed starch)

Commercially available wheat starch, potato starch, corn starch, waxy corn starch, tapioca starch and waxy tapioca starch were prepared. Various processed starches were prepared by known methods, and degree of substitution and / or degree of crosslinking of the processed starches was measured by a usual method, if necessary.

(Measurement of the gel initiation temperature)

The starching initiation temperature of each starch was measured by a Brabender Biscograph (manufactured by Brabender).

30 to 40 g of starch (6 to 8% of starch) was added and stirred in a beaker containing 450 ml of distilled water, and the starch solution was transferred to a metal cylindrical container equipped with the device. The starch solution was heated while rotating the stirring rod of the attached device at 75 rpm, and stabilized at 30 캜. Thereafter, the viscosity of the starch solution was measured while raising the temperature by 1.5 DEG C per minute. The temperature at which the viscosity of the starch solution begins to increase is defined as the staring initiation temperature. At this point, in the case of the starch which has already been gelatinized, the initiation temperature of the starch is lower than 30 ° C.

(Manufacture of donuts)

A donut was prepared by the process shown in Table 1. The raw material blend was in accordance with each blending ratio described later.

The prepared donuts were evaluated as follows.

(Measurement of absorption rate of donuts)

The weight of the frying oil just before frying in oil was taken as W1 and the weight of the frying oil immediately after frying in oil was taken as W2 and the amount of oil absorption of the donut was calculated from the weight change of the frying oil before and after frying. The absorption rate of the donut was calculated as the oil absorption amount of the donut / the donut don weight × 100. The oil absorption evaluation was made as follows for the difference in the oil absorption ratio with the reference.

X: Increase in absorption rate.

Δ: Decrease in the absorption rate is 0% or more and less than 1%.

○: Decrease in absorption rate is 1% or more to less than 3%.

◎: Reduction of absorption rate is 3% or more.

(Texture evaluation of donuts)

We evaluated the texture of the donuts from five well-trained panelists.

Evaluation items are shown below. Also, the evaluation result shows the average of five persons.

5 points: Very chic.

4 points: It is chewy.

3 points: It is about the same as the standard.

2 points: The texture of chewy is weak.

1 point: The texture of chewy is very weak.

5 points: Very soft.

4 points: Soft.

3 points: It is about the same as the standard.

2 points: It is a little hard.

1 point: Hard.

5 points: do not feel greasy.

4 points: It is a little greasy.

3 points: It is about the same as the standard.

2 points: It feels a little greasy.

One point: It feels greasy.

&Lt; Food texture evaluation was made as follows for the score >

X: Less than 2 points.

△: 2 points or more and less than 3 points.

○: 3 points or more and less than 4 points.

◎: 4 points or more.

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

(Manufacture of donuts)

A donut (reference) prepared by using only the ground powder as a tributary and a donut containing 20 mass% of starch in the tributary were prepared from the raw material mixture shown in Table 2. Table 3 shows the types of starch.

(Donut evaluation of test 1)

Table 4 shows the evaluation results of donuts prepared in Test 1. As shown in Table 4, in the case of raw starch, the waxy tapioca starch having a starch initiation temperature of 30 ° C or more and 63 ° C or less was used, and the absorption rate was remarkably suppressed as compared with the standard. Also, a rice cake texture was preferable.

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

(Manufacture of donuts)

A donut (reference) prepared by using only wheat flour as a tune class and a donut containing 20% by mass of starch in the tune group were prepared by mixing the raw materials of donuts shown in Table 5. The flour and the amount of whey used were the same as those of Test 1. Table 6 shows the types of processed tapioca starch.

(Donut evaluation of test 2)

Table 7 shows the evaluation results of donuts prepared in Test 2. As shown in Comparative Example 5 of Test 1, the untreated tapioca starch had an increased absorption ratio compared to the standard. However, the processed tapioca starch, which had been subjected to a specific processing and had a starch initiation temperature of 30 ° C or more and 63 ° C or less, Respectively. Particularly, in the hydroxypropyl starch, when the degree of substitution is 0.06 or more and 0.12 or less, the absorption ratio is decreased and the rice cake texture is more preferable. In the processed tapioca starch having the starch initiation temperature exceeding 63 캜, the absorption rate increased compared to the standard. Particularly, in tapioca starch treated with only crosslinking treatment, greasy feeling was felt strongly at the time of eating. In addition, in the case of using the alpha -tabeled tapioca starch (lowering initiation temperature = 30 DEG C), the shape could not be uniformly produced and the texture of the rice cake was not sufficient.

[Test 3: Evaluation of donuts in which the content of starch in raw wheat flour was varied: Examples 8 to 13 and Comparative Example 9]

(Manufacture of donuts)

A donut (reference) prepared by using a powder mixture alone as a tune class and a donut containing X mass% of a hydroxypropyl tapioca starch as a tune class were prepared from the raw material mixture shown in Table 8. The flour and the amount of whey used were the same as in Test 1. Table 9 shows the blending amount of starch.

(Donut evaluation in test 3)

The evaluation results of donuts prepared in Test 3 are shown in Table 10. When 5% by mass or more of the hydroxypropyl tapioca starch was incorporated in the tributary, the absorption ratio was reduced by 1% or more as compared with the standard.

On the other hand, when the content of the hydroxypropyl tapioca starch exceeds 90% by mass, the absorption rate of the obtained donut is reduced, but the donut shape tends to be broken during frying. The content of the hydroxypropyl tapioca starch is preferably 5% to 90% because the absorption rate can be suppressed within a range in which a uniform shape can be obtained. It was found that the mixing ratio of the hydroxypropyl tapioca starch in the raw material flour was more preferably from 15 mass% to 70 mass% from the viewpoint that the absorption rate of the donut can be further suppressed and the texture of the rice cake is also preferable.

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

(Manufacture of donuts)

A donut (reference) prepared with only wheat flour as a tune class and a donut containing 20% by mass of starch in the tune class were prepared by mixing the donut ingredients shown in Table 11. The amount of wheat flour and water used was the same as in Test 1. Table 12 shows the kinds of starch and the kinds of processing used in the processed starches.

(Donut evaluation in Test 4)

The evaluation results of donuts prepared in Test 4 are shown in Table 13. In the case of potato starch, waxy tapioca starch, and cone starch, the processed starch having a specific starting temperature of 30 ° C. or more and 63 ° C. or less in the specific starch reduced the absorption rate compared to the standard. In particular, the hydroxypropyl potato starch and the hydroxypropyl waxy tapioca starch had a great effect on reducing the oil absorption.

Industrial availability

Disclosure of Invention Technical Problem [8] The present invention relates to a method for producing an oil-fried food such as a donut, which is capable of reducing the oil-absorbing amount at the time of oil-frying, satisfying demands from health and palatability, The present invention also provides a donut having a soft rice cake texture and excellent in palatability in taste, texture and a method of producing the same.

Claims

A method for producing starch or starch comprising the step of mixing wheat flour, a starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C or a starch starch having a starch initiation temperature of 49.4 DEG C or more and 62.6 DEG C or less, A starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C or a starch starch having a starch initiation temperature of 49.4 DEG C or more and 62.6 DEG C or less among 100 parts by weight of the total of wheat flour and starch, A method for manufacturing a donut, the method comprising the step of adding 5 to 90 parts by weight of a combination of starch and modified starch.

The method according to claim 1,
Wherein the starch raw material is selected from the group consisting of wheat flour, starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C, or starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C, A starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C or a starch starch having a starch initiation temperature of 49.4 DEG C or more and 62.6 DEG C or less among 100 parts by weight of the total of wheat flour and starch, Wherein the content of the processed starch is 15 parts by weight or more and 70 parts by weight or less.

The method according to claim 1,
Starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C or a starch having a starch initiation temperature of 49.4 DEG C or more and 62.6 DEG C or less, or a combination of the starch and the processed starch selected from waxy tapioca starch, hydroxypropyl starch and acetyl starch Wherein the starch is one or two or more starches.

The method of claim 3,
Wherein the hydroxypropyl starch is a hydroxypropyl tapioca starch having a degree of substitution of 0.06 or more and 0.12 or less.

A method for producing a donut containing wheat flour and starch as a starch raw material, comprising the steps of: preparing wheat flour, a starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C or a starch starch having a starch initiation temperature of 49.4 DEG C to 62.6 DEG C Starch having a starch starting temperature of 49.4 DEG C or higher and 62.6 DEG C or lower or a starch starch having a starch initiation temperature of 49.4 DEG C or higher and 62.6 DEG C or lower among the total of 100 weight parts of wheat flour and starch, And adjusting the content of the compounded starch to 5 parts by weight or more and 90 parts by weight or less, thereby reducing oil absorption of the donuts and imparting a texture to the rice cake.

A method for manufacturing a donut according to any one of claims 1 to 4 or a donut having a reduced amount of oil absorption produced by a method for reducing the oil absorption amount of a donut and imparting a texture to the rice cake, Ryu.

A premix for preparing a donut containing starch and wheat flour as a starch raw material, wherein the starch raw material comprises wheat flour, starch having a starch initiation temperature of 49.4 DEG C or higher and 62.6 DEG C or lower or starch starch having a starch initiation temperature of 49.4 DEG C or higher and 62.6 DEG C or lower, Starch having a starch starting temperature of 49.4 DEG C or higher and 62.6 DEG C or lower or a starch starch having a starch initiation temperature of 49.4 DEG C or higher and 62.6 DEG C or lower among the total of 100 weight parts of wheat flour and starch, And a starch-containing blend containing 5 parts by weight or more and 90 parts by weight or less. The pre-mix for manufacturing a donut is provided with a reduced oil absorption and a rice cake texture.