KR20200113191A - Food manufacturing method - Google Patents

Abstract

The manufacturing method of the food of the present invention is a process of preparing a bakery food, component (A): a process of preparing a dough by adding one or two selected from the group consisting of unprocessed starch or chemically starch, and the outside of the bakery food. A method for producing food comprising a step of attaching the dough to the side, and a step of forming an outer layer by frying the bakery food with the dough attached thereto, wherein the outer layer of the food is the outermost layer.

Description

Food manufacturing method

The present invention relates to a method of manufacturing food.

There are those described in Patent Documents 1 and 2 as techniques for using starch in the manufacture of food.

In Patent Document 1 (Japanese Patent Publication No. 2007-236389), applying a fat-based coating to the surface of an uncooked or incompletely cooked food, and applying a fat-coated food to superheated steam having a specific temperature A method of producing a cooked food including each step of obtaining a cooked food by contacting for a specific time is described, and a donut is described as a specific example of the food.

In addition, Patent Document 2 (Japanese Patent Laid-Open No. 2004-290023) describes a method for preparing fried foods that are covered with starch-based powder and then fried again. When used, even if stored in an airtight container for 48 hours or more, fried foods capable of maintaining a crispy texture, especially donuts, can be provided.

Japanese Patent Publication No. 2007-236389 Japanese Patent Publication No. 2004-290023

However, in the above-described patent document, neither disclosure nor suggestion is made on foods in which dough is attached to the outside of bakery dough or bakery foods and fried in oil to form an outer layer. Accordingly, the present invention provides foods having excellent crispy feeling and ease of biting immediately after preparation of the outer layer and after storage.

According to the present invention,

The process of preparing bakery foods,

The step of preparing a batter by adding ingredient (A),

A step of attaching the dough to the outside of the bakery food, and

Process of forming an outer layer derived from the dough by frying the bakery food with the dough attached in oil

As a method of manufacturing food comprising a, the outer layer is the outermost layer, there is provided a method of manufacturing a food.

Ingredient (A): 1 type or 2 types selected from the group consisting of unmodified starch and modified starch

Further, according to the present invention,

The process of preparing bakery dough,

The step of preparing dough by adding ingredient (A),

A step of attaching the dough to the outside of the bakery dough, and

A process of forming an outer layer derived from the dough by frying the bakery dough to which the dough is attached in oil

As a method of manufacturing food comprising a, the outer layer is the outermost layer, there is provided a method of manufacturing a food.

Ingredient (A): 1 type or 2 types selected from the group consisting of micronized starch and processed starch

According to the present invention, there is provided a method for imparting a crispy (crunchy) feeling to an outer layer of a food, including obtaining the food by the method for producing a food according to the present invention described above.

Further, according to the present invention, there is provided a method for maintaining the crispy feeling of the outer layer of the food, including obtaining the food by the method for producing the food according to the present invention described above.

According to the present invention, as a mixture for dough used in the method for producing food according to the present invention described above,

A mix for dough is provided, comprising the component (A) and flour.

In addition, any combination of these respective configurations and the exchange of the expression of the present invention between methods and apparatuses are also effective as an aspect of the present invention.

For example, according to the present invention, a food product obtained by the method for producing a food product according to the present invention described above is provided.

As described above, according to the present invention, it is possible to obtain a food having excellent crispy feeling and ease of biting immediately after preparation of the outer layer and after storage.

EMBODIMENT OF THE INVENTION Below, the embodiment of this invention is demonstrated by giving specific example of each component. In addition, each component can be used individually or in combination of 2 or more types.

In the present embodiment, the first food production method includes the following steps.

(Process 11) Process of preparing bakery food

(Step 12) Step of preparing dough by adding component (A)

(Step 13) Step of attaching dough containing ingredient (A) to the outside of the bakery food

(Step 14) Process of forming an outer layer derived from dough by frying a bakery food with dough attached in oil

Each process is described below.

(Step 11)

In step 11, bakery foods are prepared. Step 11 includes a step of preparing a bakery dough, for example. Further, step 11 includes, for example, one or two or more cooking steps selected from the group consisting of baking dough, frying in oil, steam heating, and microwave heating. Moreover, it is also possible to use a commercial item as a bakery food.

As a specific example of the bakery food, one kind selected from the group consisting of donuts, bread, baked confectionery, and steamed confectionery may be mentioned. Examples of donuts include baked donuts, fried donuts, and steamed donuts. Examples of bread include fried bread and steamed bread, in addition to ordinary bread baked in an oven, etc., and baked goods include sponge cake, castella, and pinancier. , Madeleine, waffle, baumkuchen, and chiffon cake. Steamed sweets include steamed cakes and steamed manju. The dough-derived outer layer obtained by the manufacturing method of the present embodiment has excellent crispy feel and ease of biting, and also has excellent texture differences between the softness of the bakery food serving as the core and the hardness of the outer layer derived from the dough. Bakery foods that have a soft texture are suitable. From that point of view, the bakery foods are preferably donuts, bread, steamed cakes, sponge cakes, castella, pinancier, madeleine, waffles, baumkuchen, chiffon cakes, more preferably donuts, and even more preferably fried donuts. to be.

(Step 12)

Step 12 is a step of adding component (A) to prepare dough.

The content of the component (A) in the dough is preferably 10% by mass or more with respect to the total solid content in the dough, more preferably 20% by mass, from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of the food. % Or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more.

In addition, from the same point of view, the content of component (A) in the dough is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass with respect to the total solids in the dough. % Or less, still more preferably 45% by mass or less.

Below, the component (A) blended in the dough will be described.

In the present embodiment, the gelatinization start temperature of the raw starch of the chemicalized starch of the component (A) and the unprocessed starch is from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of the food, It is preferably 50°C or higher, more preferably 55°C or higher, and preferably 83°C or lower, and more preferably 70°C or lower. Here, the gelatinization initiation temperature is a temperature at which the gelatinization of starch begins, and can be known by measuring the viscosity expressed by gelatinization, and for example, it can be measured by a Brabender Biscograph E or an equivalent measuring device. Examples of raw starches having a gelatinization starting temperature of 50° C. or more and 83° C. or less include tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch.

In the present embodiment, the raw starch and micronized starch of the chemicalized starch of the component (A) are preferably one or two or more selected from tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch, and more preferably It is 1 type or 2 types selected from tapioca starch and cornstarch, More preferably, it is tapioca starch.

In addition, the component (A) may contain any of micronized starch and chemically modified starch, but from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of food, it is preferable to contain chemically modified starch, It is more preferable to contain the powdered starch with respect to the whole component (A) of 10% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 80% by mass or more and 100% by mass or less. It is even more preferable. From the same viewpoint, the chemically modified starch is preferably one or two or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphate crosslinked starch, and more preferably oxidized starch, acetylated starch, They are one or two or more selected from the group consisting of acetylated starch, and more preferably one or two selected from oxidized starch and acetylated starch. In addition, it is preferable that component (A) contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch subjected to an acetylation treatment and an oxidation treatment, regardless of the order of treatment.

In addition, when the outer layer contains oxidized starch and acetylated oxidized starch, in component (A) in the dough, the content of acetylated oxidized starch per 1 part by mass of oxidized starch is a crispy feeling immediately after the food is prepared and after storage, and From the viewpoint of improving the ease of biting, it is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, and still more preferably 0.3 parts by mass or more.

In addition, from the same viewpoint, in the component (A) in the dough, the content of the acetylated starch is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, further preferably, based on 1 part by mass of the oxidized starch. Is 2 parts by mass or less.

In addition, when component (A) contains oxidized starch and acetylated starch, the content of the total amount of oxidized starch and acetylated starch in component (A) is more preferably 10% by mass or more and 100% by mass or less. , It is more preferable to contain 50 mass% or more and 100 mass% or less, and even more preferably 80 mass% or more and 100 mass% or less.

Moreover, the dough may contain solid content other than component (A). As specific examples of solid content other than starch, sweeteners such as flour and sugar, seasonings, and the like may be mentioned. Preferably, the dough contains flour, more preferably, soft flour.

When the dough contains flour, the content of flour in the dough is preferably 20% by mass or more with respect to the total solid content in the dough from the viewpoint of stably forming an outer layer derived from the dough on the outside of the food, more preferably 30 It is mass% or more, more preferably 40 mass% or more, still more preferably 50 mass% or more, and even more preferably 55 mass% or more.

In addition, from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of food, the content of flour in the dough is preferably 90% by mass or less, more preferably 80% by mass with respect to the total solid content in the dough. It is less than or equal to, more preferably not more than 70% by mass, still more preferably not more than 65% by mass.

In addition, when the dough contains flour, the mass ratio of component (A) per flour is preferably 0.1 or more, more preferably, from the viewpoint of improving the crispy feel and ease of biting immediately after preparation and storage of the food. It is 0.2 or more, more preferably 0.4 or more. In addition, from the viewpoint of stably forming the dough-derived outer layer on the outside of the food, the mass ratio of the component (A) per flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4.0 or less, even more preferably Preferably, it is 2.0 or less, still more preferably 1.5 or less, and still more preferably 1.0 or less.

In addition, the dough specifically contains water in addition to the solid content. The content of water in the dough is, for example, 40% by mass or more and 80% by mass or less. Here, the water content is a mass ratio to the total composition of the dough.

(Step 13)

Step 13 is a step of attaching the dough containing the component (A) to the outside of the bakery food.

(Step 14)

There are no restrictions on the conditions for frying in oil in Step 14, and can be set according to the type of bakery food, for example, 140°C or more and 200°C or less, and 60 seconds or more and 480 seconds or less.

In the present embodiment, the second food production method includes the following steps.

(Step 21) Process of preparing bakery dough

(Step 22) Step of preparing dough by adding component (A)

(Step 23) Step of attaching dough containing ingredient (A) to the outside of the bakery dough

(Step 24) Process of frying the dough-attached bakery dough in oil to form an outer layer derived from the dough

Each process is described below.

(Step 21)

In step 21, bakery dough is prepared. Step 21 includes, for example, a step of preparing a bakery dough. It is also possible to use a commercial item as a bakery dough.

As a specific example of the bakery dough, one kind selected from the group consisting of doughnut dough, bread dough, and baked confectionery dough may be mentioned. Examples of the doughnut dough include cake doughnut dough and yeast doughnut dough, and examples of the bread dough include salty bread dough containing ingredients (filling) and the like in addition to ordinary bread dough. Since the dough-derived outer layer obtained by the manufacturing method of the present embodiment is excellent in crispy feeling and ease of biting, and the texture difference between the softness of the bakery dough after cooking, which becomes a core, and the hardness of the outer layer derived from the dough, is excellent, cooking It is appropriate that the later bakery dough has a soft texture.

In addition, from the viewpoint of improving the workability of attaching the dough, it is preferable that the bakery dough has a shape retention and rigidity that is possible to attach the dough by lifting it by hand. In addition, it is preferable to attach the dough after fermentation for those containing yeast. The bakery dough is preferably cake doughnut dough, yeast doughnut dough, bread dough, salty bread dough and pastry dough dough, more preferably cake doughnut dough and yeast doughnut dough, and more preferably cake doughnut dough. Further, since the bakery dough has an appropriate shape retention, it may be refrigerated or frozen, and it is preferable that it is frozen.

(Step 22)

Step 22 is a step of adding component (A) to prepare dough.

The content of the component (A) in the dough is preferably 10% by mass or more with respect to the total solid content in the dough, more preferably 20% by mass, from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of the food. % Or more, more preferably 30% by mass or more, and even more preferably 35% by mass or more.

In addition, from the same point of view, the content of component (A) in the dough is 100% by mass or less, preferably 80% by mass or less, more preferably 60% by mass or less, even more preferably 50% by mass with respect to the total solids in the dough. % Or less, still more preferably 45% by mass or less.

The component (A) blended in the dough will be described below.

In this embodiment, the gelatinization start temperature of the raw starch of the component (A) and the raw starch of the modified starch is preferably 50 from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of the food. It is more than a degreeC, More preferably, it is 55 degreeC or more, More preferably, it is 83 degreeC or less, More preferably, it is 70 degreeC or less. Here, the gelatinization initiation temperature is a temperature at which the gelatinization of starch begins, and can be known by measuring the viscosity expressed by gelatinization, and for example, it can be measured by a Brabender Biscograph E or an equivalent measuring device. Examples of raw starches having a gelatinization starting temperature of 50° C. or more and 83° C. or less include tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch.

In the present embodiment, the raw starch and micronized starch of the chemicalized starch of the component (A) are preferably one or two or more selected from tapioca starch, corn starch, waxy corn starch, potato starch and sweet potato starch, and more preferably It is 1 type or 2 types selected from tapioca starch and cornstarch, More preferably, it is tapioca starch.

In addition, the component (A) may contain any of micronized starch and chemically modified starch, but from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of food, it is preferable to contain chemically modified starch, It is more preferable to contain the powdered starch with respect to the whole component (A) of 10% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and 80% by mass or more and 100% by mass or less. It is even more preferable. From the same viewpoint, the chemically modified starch is preferably one or two or more selected from the group consisting of oxidized starch, acetylated starch, acetylated oxidized starch, and phosphate crosslinked starch, and more preferably oxidized starch, acetylated starch, One or two or more selected from the group consisting of acetylated oxidized starch, more preferably one or two selected from oxidized starch and acetylated oxidized starch, and more preferably oxidized starch and acetylated oxidized starch It is starch. In addition, it is preferable that component (A) contains oxidized starch and acetylated oxidized starch. Here, the acetylated oxidized starch is a starch subjected to an acetylation treatment and an oxidation treatment, regardless of the order of treatment.

In addition, when the outer layer contains oxidized starch and acetylated oxidized starch, in component (A) in the dough, the content of acetylated oxidized starch per 1 part by mass of oxidized starch is a crispy feeling immediately after the food is prepared and after storage, and From the viewpoint of improving the ease of biting, it is preferably 0.1 parts by mass or more, more preferably 0.2 parts by mass or more, and still more preferably 0.3 parts by mass or more.

In addition, from the same viewpoint, in the component (A) in the dough, the content of the acetylated starch is preferably 5 parts by mass or less, more preferably 3 parts by mass or less, further preferably, based on 1 part by mass of the oxidized starch. Is 2 parts by mass or less.

In addition, when component (A) contains oxidized starch and acetylated starch, the content of the total amount of oxidized starch and acetylated starch in component (A) is more preferably 10% by mass or more and 100% by mass or less. , It is more preferable to contain 50 mass% or more and 100 mass% or less, and even more preferably 80 mass% or more and 100 mass% or less.

Moreover, the dough may contain solid content other than component (A). As specific examples of solid content other than starch, sweeteners such as flour and sugar, seasonings, and the like may be mentioned. Preferably, the dough contains flour, more preferably, soft flour.

When the dough contains flour, the content of flour in the dough is preferably 20% by mass or more with respect to the total solid content in the dough from the viewpoint of stably forming an outer layer derived from the dough on the outside of the food, more preferably 30 It is mass% or more, more preferably 40 mass% or more, still more preferably 50 mass% or more, and even more preferably 55 mass% or more.

In addition, from the viewpoint of improving the crispy feeling and ease of biting immediately after preparation and storage of food, the content of flour in the dough is preferably 90% by mass or less, more preferably 80% by mass with respect to the total solid content in the dough. It is less than or equal to, more preferably not more than 70% by mass, still more preferably not more than 65% by mass.

In addition, when the dough contains flour, the mass ratio of the component (A) per flour is preferably 0.1 or more, more preferably from the viewpoint of improving the crispy feel and ease of biting immediately after preparation and storage of the food. Is 0.2 or more, more preferably 0.4 or more. In addition, from the viewpoint of stably forming the dough-derived outer layer on the outside of the food, the mass ratio of component (A) per flour is, for example, 6.0 or less, preferably 5.0 or less, more preferably 4.0 or less, even more preferably Is 2.0 or less, more preferably 1.5 or less, and still more preferably 1.0 or less.

In addition, the dough specifically contains water in addition to the solid content. The content of water in the dough is, for example, 40% by mass or more and 80% by mass or less. Here, the water content is a mass ratio to the total composition of the dough.

(Step 23)

Step 23 is a step of attaching the dough containing the component (A) to the outside of the bakery dough.

(Step 24)

The conditions for frying in oil in step 24 are not limited, and can be set according to the type of bakery dough, for example, 140°C or more and 200°C or less, and 60 seconds or more and 900 seconds or less.

Food is obtained by the steps of the first or second food production method described above.

Since the food obtained in this embodiment has an outer layer formed by attaching a dough containing the component (A) to the outer side of the bakery food or bakery dough and frying it in oil, a crispy feeling immediately after the outer layer is prepared and after storage, and The ease of cutting is excellent. More specifically, according to the present embodiment, a food having excellent crispy feeling and ease of biting after storage at room temperature can be obtained. Further, according to the present embodiment, it is possible to obtain a bakery food serving as a core and a food having excellent texture difference in the softness of the bakery dough after cooking and the hardness of the outer layer derived from the dough.

The storage temperature at room temperature can be, for example, more than 10°C and not more than 40°C.

In addition, in this embodiment, the method of imparting a crispy feeling to the outer layer of the food includes obtaining a food by the above-described food manufacturing method.

In addition, in this embodiment, the method of maintaining the crispy feeling of the outer layer of the food includes obtaining food by the above-described food manufacturing method.

The food obtained by the manufacturing method in the present embodiment is specifically fried in oil, and includes an outer layer derived from dough provided on the outermost layer of the food.

The bakery food product is a part that becomes the core of the food product obtained in the present embodiment. Bakery foods preferably constitute 80% or more of the total volume of the food, more preferably 90% or more of the total volume of the food.

In addition, the bakery food is preferably one or two or more heat-cooked selected from the group consisting of baking dough, frying in oil, steam heating, and microwave heating.

The bakery dough is a part that becomes the core of the food obtained in this embodiment. After fried in oil, the bakery dough preferably constitutes 80% or more of the total volume of the food, more preferably 90% or more of the total volume of the food.

The outer layer derived from the dough in this embodiment is provided on the outside of the bakery food or bakery dough. When a plurality of outer layers are provided, they are provided so that the outer layer derived from the dough becomes the outermost layer, that is, the outermost layer. The outer layer may be provided in contact with the bakery food or bakery dough, or an intervening layer may be provided between the outer layer and the bakery food or bakery dough. From the viewpoint of simplifying the manufacturing process of food, the outer layer is preferably provided in contact with the bakery food or bakery dough.

Further, the outer layer may be provided over the entire outside of the bakery food or bakery dough, or may be provided on a part of the outside of the bakery food or bakery dough. From the viewpoint of improving the texture difference between the softness of the bakery food or bakery dough, which is the core of the food obtained by the present embodiment, and the hardness of the outer layer derived from the dough, the outer layer is preferably over the entire outside of the bakery food or bakery dough. Installed.

In addition, the average thickness of the dough-derived outer layer is preferably more than 0 mm, more preferably 0.1 mm or more, from the viewpoint of stably improving the crispy feeling and ease of biting immediately after preparation and storage of food. It is preferably 0.5 mm or more. In addition, from the same viewpoint, the average thickness of the outer layer derived from the dough is preferably 15 mm or less, and more preferably 10 mm or less.

Here, the thickness of the outer layer derived from the dough may be different on the outside of the bakery food or bakery dough.

The kneading mix of this embodiment is used in the above-described first or second food production method of the present embodiment. Specifically, it contains the above-described component (A) and wheat flour. It is preferable that the total mass of the component (A) and the flour is 80% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more. In addition, the total mass of the component (A) and flour in the dough mix is 100% by mass or less.

In addition, the content of component (A) is preferably 10 parts by mass or more, more preferably 20 parts by mass or more, still more preferably 40 parts by mass or more, and even more preferably 50 parts by mass per 100 parts by mass of wheat flour. Or more, and, for example, 600 parts by mass or less, preferably 500 parts by mass or less, more preferably 200 parts by mass or less, still more preferably 150 parts by mass or less, even more preferably 100 parts by mass or less , More preferably 80 parts by mass or less.

Example

Examples of the present invention are shown below, but the spirit of the present invention is not limited thereto.

(Raw materials)

The following were mainly used as raw materials.

(Donuts and doughnut dough)

Frozen donut dough: "Egg donut", manufactured by Orlando Foods

Fried donuts: "Pondering", manufactured by Mister Donut Thailand

(Ingredient (A))

Tapioca starch: manufactured by J-Oil Mills Co., Ltd. (Luxury start temperature: 64℃)

Corn starch: manufactured by J-Oil Mills Co., Ltd. (Luxury start temperature: 79℃)

Acetylated Oxidized Tapioca Starch: "Gelcol SP-2", manufactured by J-Oil Mills Co., Ltd.

Oxidized tapioca starch: oxidized starch obtained by the method described in Preparation Example 1 (starting temperature for gelatinization of raw starch: 64°C)

Acetylated tapioca starch: "Actobody A700", manufactured by J-Oil Mills Co., Ltd. (Gatification start temperature of raw starch: 64℃)

(Etc)

Flour 1: Soft wheat flour, "Flower", manufactured by Nishin Mill Co., Ltd.

Flour 2: Thin flour, “All purpose flour” (Kite Brand), manufactured by United Flour Mill Public

Sugar 1: "Sangbaek Sugar", manufactured by Dai Nippon Meiji Sugar Company

Sugar 2: "Pure Refined Sugar", manufactured by Mitr-Phol

Tempura Oil 1: "FryUP 201", manufactured by J-Oil Mills, Inc.

Fried Oil 2: Soybean oil, manufactured by Thai Vegetable Oil Public Company Limited

Here, the gelatinization start temperature of tapioca starch and cornstarch was measured by the following method.

(Measurement method of the starting temperature of the gelatinization)

The gelatinization start temperature of each starch was measured by Brabender Viscograph E (manufactured by Brabender). After adding and stirring the starch in a beaker containing 450 mL of distilled water so that it became 6% in terms of dry matter, the starch slurry was transferred to a metal cylindrical container attached to the apparatus. The starch solution was heated while rotating the stirring rod (blade type) attached to the apparatus at 75 rotations/minute, and the viscosity of the starch solution was measured while increasing the temperature by 1.5°C per minute. The temperature when the viscosity of the starch solution reached 10 BU was taken as the gelatinization start temperature.

(Production Example 1)

In this example, oxidized tapioca starch was prepared.

To a separate flask, 150 g of tapioca starch and 190 g of distilled water were added and dispersed to prepare a slurry having a dry matter equivalent mass concentration of 38.2 mass%.

After the temperature of the resulting slurry was set at 37°C, 18.2 mL of an aqueous sodium hypochlorite solution (14.3% effective chlorine concentration) was added at a time, and the effective chlorine concentration with respect to the converted mass of starch was 2% by mass/g.

After the sodium hypochlorite aqueous solution was added, a 3% by mass aqueous sodium hydroxide solution was added dropwise to set the pH to 9.9.

Thereafter, an aqueous sodium hydroxide solution was added dropwise at an appropriate time, and the pH was maintained within 9.9±0.03 until the reaction was completed to obtain oxidized starch.

When the reaction was completed, a part of the slurry was sampled at an appropriate time, and it was added dropwise to a saturated potassium iodide solution to stop displaying purple color.

After confirming the completion of the reaction, 3% by mass hydrochloric acid was added to the slurry to neutralize to pH 6, and then the oxidized starch in the slurry was washed and dehydrated.

After that, it was dried overnight at 40°C, pulverized, and sieved through a 60 mesh sieve (hole 250 μm) to be used as oxidized tapioca starch.

(Examples 1 to 7, Comparative Example 1)

The frozen doughnut dough was fried for 2 minutes with frying oil 1 heated to 180° C. as it was frozen, and then flipped upside down and fried for an additional 1 minute to obtain a bakery food as an ingredient (中具, core) of this example.

After frying in oil, after removing heat from the bakery food at room temperature, the dough of the formulations of each of the examples shown in Table 1 or Table 2 was applied and fried for 75 seconds on one side at 180°C.

The texture of the dough-derived outer layer immediately after fried in oil of the obtained food and after 4 hours at room temperature (21°C) was evaluated as the average value of the ratings of four professional panelists in the following evaluation criteria, and a score of 2.1 or more was set as a pass.

(Crispy feeling)

5 points: very crispy

4 points: Very crispy

3 points: Crispy

2 points: A little crispy

1 point: Not crispy at all

(Easy to bite the bear)

5 points: very easy to cut

4 points: Very easy to cut

3 points: easy to bite

2 points: slightly easy to cut

1 point: Not very easy to cut

(Difference in texture between the inner and outer layers)

5 points: There is a large difference in texture between the softness of the ingredients and the hardness of the outer layer.

4 points: There is a difference in texture between the softness of the ingredients and the hardness of the outer layer.

3 points: There is a slight difference in texture between the softness of the ingredients and the hardness of the outer layer.

2 points: There is not much difference in texture between the softness of the ingredients and the hardness of the outer layer.

1 point: There is no difference in texture between the softness of the ingredients and the hardness of the outer layer.

The outer layer of the food of each example shown in Table 1, either immediately after frying or after storage at room temperature, preferably had a crispy feel and ease of biting, and the difference in texture between the inner material and the outer layer was excellent.

In comparison by component (A), among the texture of the outer layer derived from the dough immediately after being fried in oil, it was particularly excellent in the crispy feel, in the order of oxidized tapioca starch, acetylated tapioca starch, acetylated tapioca starch, and cornstarch. Regarding the ease of biting, oxidized tapioca starch, acetylated tapioca starch, and tapioca starch were superior in order. In addition, among the texture of the outer layer derived from the dough after storage at room temperature, tapioca oxide and acetylated tapioca starch are equal in the crispy feel, followed by acetylated tapioca starch and corn starch in order, and are easy to cut. As for the oxidized tapioca starch, the acetylated oxidized tapioca starch, and cornstarch were in the order of excellence.

In addition, in Table 1, in almost all evaluation items, Example 4 containing oxidized tapioca starch was the most excellent.

On the other hand, the food obtained in Comparative Example 1 had a difference in texture between the inner material and the outer layer, but the outer layer was not crispy and it was not easy to bite.

The outer layer of the food of each example shown in Table 2, either immediately after frying or after storage at room temperature, preferably had a crispy feel and ease of biting, and the difference in texture between the inner material and the outer layer was excellent.

Among them, the texture of the outer layer derived from the dough immediately after fried in oil is excellent in the case of mixing tapioca starch oxide alone (Example 4) for the crispy feel, and the case of tapioca starch oxide alone for the ease of cutting. (Example 4) And the case where tapioca starch oxide and acetylated tapioca starch were mixed in a ratio of 1:2.33 (Example 6) was excellent.

In addition, the texture of the outer layer derived from the dough after storage at room temperature was most excellent in both the crispy feel and the ease of biting, when the tapioca oxide and acetylated tapioca starch were mixed in a ratio of 1:1 (Example 7). Better resistance to deterioration over time was confirmed.

(Example 8)

The frozen doughnut dough as it was in a frozen state was used as an ingredient, and the dough of the formulation of each example shown in Table 3 was directly applied thereto, and the mixture was fried with frying oil 1 at 180°C for 2 minutes, and flipped and fried for an additional minute.

The texture of the dough-derived outer layer immediately after fried in oil of the obtained food and after 4 hours at room temperature (21°C) was evaluated as the average value of the ratings of four professional panelists based on the following evaluation criteria, and a score of 2.1 or more was set as a pass.

The outer layer of the food of Example 8 shown in Table 3, either immediately after frying or after preserving at room temperature, preferably had a crispy feel and ease of biting, and the difference in texture between the inner material and the outer layer was excellent.

(Examples 9 to 11)

The fried donut was used as an ingredient, and the dough of the formulations shown in Table 4 was applied thereto, and the food of this example was fryed at 170 to 180° C. for 140 seconds in frying oil 2 to obtain.

After 70 seconds of frying, flip the top and bottom once, and fry both sides for 70 seconds.

The texture of the dough-derived outer layer immediately after fried in oil of the obtained food and after 4 hours at 27°C was evaluated by two expert panelists according to the above-described evaluation criteria, and the average value of each rating was calculated, and a score of 2.1 or more was considered a pass. .

The outer layer of the food of each example shown in Table 4, either immediately after frying or after storage at room temperature, preferably had a crispy feel and ease of biting, and the difference in texture between the inner material and the outer layer was excellent. Among them, the food to which the dough obtained by mixing the tapioca starch oxide and the acetylated tapioca starch of Example 11 in a ratio of 1:1 was excellent in both the crispy feel of the dough-derived outer layer after storage at room temperature and the ease of cutting. , Better resistance to aging over time was confirmed.

(Examples 12 to 16)

A commercially available bakery food was used as an ingredient, and the dough of the formulation of each example shown in Table 5 was applied thereto, and the food of this example was fryed at 180°C for 150 seconds with frying oil 2 to obtain.

The following was used as a bakery food.

(Bakery food)

Waffle: Maneken Belgian Waffle (Sold by Rosen Corporation)

Baumkuchen: Moist and soft Baumkuchen (sold by Aeon Co., Ltd.)

Castella: Castella (sold by Aeon Corporation)

Steamed Cake: Hokkaido Cheese Steamed Cake (manufactured by Yamazaki Bakery Co., Ltd.)

Bread: Daily dining table butter roll (sold by Aeon Corporation)

The texture of the dough-derived outer layer immediately after fried in oil of the obtained food and after 4 hours at 25°C was evaluated by three expert panelists according to the above-described evaluation criteria, and the average value of each rating was calculated, and a score of 2.1 or more was considered a pass. .

The outer layer of the food of each example shown in Table 5, either immediately after frying or after storage at room temperature, preferably had a crispy feel and ease of biting, and the difference in texture between the inner material and the outer layer was also excellent. In addition, even when baked confectionery such as waffles, baumkuchen, and castella was used for the food of the inner layer, the difference in texture between the inner layer and the outer layer was excellent. In addition, even if steamed cake or bread is used as an ingredient, the difference in texture between the inner layer and the outer layer was desirable.

(Examples 17-19)

A commercially available bakery food was used as an ingredient, and the dough of the formulation of each example shown in Table 6 was applied thereto, and the food of this example was fryed at 180° C. for 150 seconds with frying oil 2 to obtain.

The following was used as a bakery food. In addition, the following were used as component (A) other than the above.

(Bakery food)

Sponge Cake: (Yamazaki Bakery Co., Ltd., "Strawberry Special" cream is removed and cut into 3cm×3cm×3.5cm)

Ingredient (A)

Phosphoric acid crosslinked tapioca starch: "Actobody TP-1", manufactured by J-Oil Mills, Inc.

(Initiation temperature of starch gelatinization: 64℃)

The texture of the dough-derived outer layer immediately after fried in oil of the obtained food and after 4 hours at 25°C was evaluated by three expert panelists according to the above-described evaluation criteria, and the average value of each rating was calculated, and a score of 2.1 or more was considered a pass. .

As shown in Table 6, the outer layer of the food of each example with the sponge cake as the inner layer, either immediately after frying or after storage at room temperature, preferably has a crispy feel and ease of biting, and the texture difference between the inner material and the outer layer is also It was excellent.

Even if a phosphate crosslinked starch was used as the component (A), a preferable food was obtained. In addition, as in Example 18, even when the mass ratio of the component (A) per wheat flour was 2.1, either immediately after frying or after storage at room temperature, a food product having a preferable texture of the outer layer was obtained. In addition, even when the component (A) was included and wheat flour was not included, a preferable food product was obtained.

(Production Example 1 of Mix for Dough)

200 g of tapioca starch and 800 g of flour 1 were mixed to prepare a dough mix.

(Production Example 2 of Mix for Dough)

A mixture for dough was prepared by mixing 240 g of acetylated tapioca starch, 160 g of oxidized tapioca starch, and 600 g of flour 1.

(Production Example 3 of Mix for Dough)

A mixture for dough was prepared by mixing 110 g of acetylated tapioca starch, 1.2 g of sugar 1 and 88.8 g of flour 1.

This application claims priority based on Japanese Patent Application No. 2018-015566 for which it applied on January 31, 2018, and the entire disclosure thereof is incorporated herein.

Claims (22)

The process of preparing bakery foods,
The process of preparing dough by adding the following ingredient (A),
A step of attaching the dough to the outside of the bakery food, and
Process of forming an outer layer derived from the dough by frying the bakery food with the dough attached in oil
As a method for producing food comprising a, wherein the outer layer is the outermost layer, the method for producing food.
Ingredient (A): 1 type or 2 types selected from the group consisting of micronized starch and processed starch The method of claim 1,
A method for producing a food, wherein the starting temperature of gelatinization of the raw starch of the chemically modified starch and the uncoated starch is 50°C or more and 83°C or less. The method according to claim 1 or 2,
The method of manufacturing a food, wherein the chemically modified starch is one or more selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch. The method according to any one of claims 1 to 3,
The raw material starch and the micronized starch of the chemical starch is tapioca starch, a method for producing food. The method according to any one of claims 1 to 4,
The method for producing food, wherein the component (A) contains oxidized starch and acetylated oxidized starch. The method of claim 5,
In the component (A), the content of the acetylated oxidized starch per 1 part by mass of the oxidized starch is 0.1 parts by mass or more and 5 parts by mass or less. The method according to any one of claims 1 to 6,
The process of preparing a bakery food,
A method for producing food comprising one or two or more cooking processes selected from the group consisting of baking dough, frying in oil, steam heating, and microwave heating. The method according to any one of claims 1 to 7,
The bakery food is one kind selected from the group consisting of donuts, bread, baked confectionery, and steamed confectionery. The method according to any one of claims 1 to 8,
The method for producing food, wherein the dough further comprises flour. The method of claim 9,
In the dough, the mass ratio of the component (A) per flour is 0.1 or more and 6.0 or less. The process of preparing bakery dough,
The process of preparing dough by adding the following ingredient (A),
A step of attaching the dough to the outside of the bakery dough, and
A process of forming an outer layer derived from the dough by frying the bakery dough to which the dough is attached in oil
As a method for producing food comprising a, wherein the outer layer is the outermost layer, the method for producing food.
Ingredient (A): 1 type or 2 types selected from the group consisting of micronized starch and processed starch The method of claim 11,
A method for producing a food, wherein the starting temperature of gelatinization of the raw starch of the chemically modified starch and the uncoated starch is 50°C or more and 83°C or less. The method of claim 11 or 12,
The method of manufacturing a food, wherein the chemically modified starch is one or more selected from the group consisting of oxidized starch, acetylated starch, and acetylated oxidized starch. The method according to any one of claims 11 to 13,
The raw material starch and the micronized starch of the chemical starch is tapioca starch, a method for producing food. The method according to any one of claims 11 to 14,
The method for producing food, wherein the component (A) contains oxidized starch and acetylated oxidized starch. The method of claim 15,
In the component (A), the content of the acetylated oxidized starch per 1 part by mass of the oxidized starch is 0.1 parts by mass or more and 5 parts by mass or less. The method according to any one of claims 11 to 16,
The bakery dough is one kind selected from the group consisting of doughnut dough, bread dough, and baked confectionery dough. A method of imparting a crispy feeling to an outer layer of a food, comprising obtaining the food product by the method for producing a food according to any one of claims 1 to 17. A method for maintaining the crispy feeling of the outer layer of food, comprising obtaining the food product by the method for producing a food according to any one of claims 1 to 17. A mix for dough used in the manufacturing method of food according to any one of claims 1 to 17,
Mixture for dough containing the component (A) and flour. The method of claim 20,
The dough mix, wherein the total mass of the component (A) and the flour is 80% by mass or more with respect to the entire dough mix. The method of claim 20 or 21,
The dough mix, wherein the content of the component (A) is 10 parts by mass or more and 500 parts by mass or less with respect to 100 parts by mass of the flour.