WO1996018304A2 - Beignets a teneur reduite en graisse frits en grande friture et leur methode de fabrication - Google Patents

Beignets a teneur reduite en graisse frits en grande friture et leur methode de fabrication Download PDF

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Publication number
WO1996018304A2
WO1996018304A2 PCT/US1995/016941 US9516941W WO9618304A2 WO 1996018304 A2 WO1996018304 A2 WO 1996018304A2 US 9516941 W US9516941 W US 9516941W WO 9618304 A2 WO9618304 A2 WO 9618304A2
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WIPO (PCT)
Prior art keywords
weight
fat
doughnut
water
batter
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Application number
PCT/US1995/016941
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English (en)
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WO1996018304A3 (fr
Inventor
Lanny Babbitt
John Kacher
Russel Burke
John Brodie
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The Quaker Oats Company
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Publication date
Application filed by The Quaker Oats Company filed Critical The Quaker Oats Company
Priority to AU46097/96A priority Critical patent/AU4609796A/en
Publication of WO1996018304A2 publication Critical patent/WO1996018304A2/fr
Publication of WO1996018304A3 publication Critical patent/WO1996018304A3/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention relates to reduced-fat, deep-fried doughnuts and their method of preparation.
  • the reduced-fat food products contain a water-soluble dietary fiber composition ingredient which is used as a fat replacement.
  • the water-soluble dietary fiber composition also prevents the absorption of the fat cooking medium used to prepare the deep-fried doughnuts.
  • Doughnuts are typically prepared by a deep frying process wherein the raw doughnut is immersed in a heated bath of liquid, edible cooking fat.
  • cooking doughnuts have many advantages to cooking doughnuts in this manner. For example, foods that are deep fried have a taste and appearance that is desirable to many. Additionally, in deep frying the foods are rapidly cooked, typically in a matter of minutes.
  • disadvantages to deep frying doughnuts in fat The most significant disadvantage is the relatively high fat content of the final cooked doughnuts. Since the cooking medium is heated fat, the doughnut tends to absorb the fat during cooking. As is well documented, excessive fat in a diet has been linked to health problems such as heart disease and obesity. Therefore, it would be desirable to develop a method wherein doughnuts can be deep fried in fat, and yet not absorb as much fat as is typically absorbed during the deep frying process.
  • doughnuts are also typically formulated with fat. Given the concerns about excessive dietary fat, it would also be desirable to remove or reduce this source of fat. However, simply removing fat from the doughnut formula typically produces products having poor and undesirable organoleptic properties. Therefore, it would be desirable to replace the formula fat in such doughnuts with a fat replacement. It would be even more desirable if the fat replacement prevents the absorption of the cooking fat medium during the deep frying operation. Prior to our invention, however, fat replacements were not known to prevent such fat abso ⁇ tion in a doughnut deep frying process.
  • Patent 4,996,063, issued February 26, 1991, to Inglett claims a method for preparing a water soluble dietary fiber composition from oats.
  • the claimed method comprises treating an aqueous dispersion of a gelatinized, oat substrate with an ⁇ -amylase under conditions that will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction.
  • the soluble fraction is then separated from the insoluble fraction, and the water soluble dietary fiber composition is recovered from the soluble fraction.
  • U.S. Patent 5,082,673, issued January 21, 1992, to Inglett claims a method for preparing a water soluble dietary fiber composition from a cereal substrate in a process that is essentially the same as that of the '063 patent.
  • U.S. Patent 5,275,830 claims a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component of the type taught by Inglett, and a binding agent.
  • U.S. Patent 5,275,831, issued January 4, 1994 claims a reduced-fat, ready-to-eat cereal comprising a base component and a coating component thereon.
  • the base component comprises cereal flakes and milk solids.
  • the coating component comprises sugar, a water soluble dietary fiber composition of the type taught by Inglett, a sugar solution, and water.
  • the present invention relates to a process for preparing a reduced-fat, deep fried doughnut, said process comprising:
  • the present invention relates to a process for preparing a reduced-fat, deep fried doughnut.
  • the process comprises initially preparing raw doughnut material comprising a water-soluble dietary fiber composition and other edible ingredients.
  • the raw doughnut material may be in the form of a batter or a dough.
  • the term doughnut refers to any deep fried product prepared from a dough or batter. Examples of such doughnuts include, but are not limited to, many of the deep fried items found in bakeries such as cake and dough doughnuts; doughnut holes, i.e., doughnut centers; twisted dough items such as twists; long Johns; bismarks; and many custard, cream and jelly-filled pastries.
  • the raw doughnut material comprises a sufficient amount of the water-soluble dietary fiber composition to at least partially prevent the abso ⁇ tion of fat by the doughnut during the deep frying process. Regardless of whether the raw doughnut material is in the form of a batter or a dough, it will typically comprise from about 0.2% to about 5.0%, preferably from about 0.5% to about 1.6%, more preferably from about 0.7% to about 1.4% by weight water-soluble dietary fiber composition, wherein said weight percentages are expressed as a percent of the raw doughnut material, on a wet basis.
  • the water-soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an ⁇ -amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber.
  • This process is the same as the processes disclosed in U.S. Patents 4,996,063, and 5,082,673, the disclosures of which are inco ⁇ orated herein, except the O63 process is limited to an oat substrate, whereas the process of the present invention is not so limited
  • Suitable cereal substrates useful in the present invention include cereal flours, milled cereal brans, cereal starches, tuber starches, and blends thereof. Of particular interest are the whole flours of barley, oats, wheat, corn, rice, rye, triticale, and milo, as well as the flours prepared from bran or other fractions of the milled grain.
  • Preferred cereal substrates are oats, oat bran, oat flour, barley, barley bran, barley flour, rye, rye bran, rye flour, and mixtures thereof, with oats, oat bran, oat flour, barley, barley bran, and barley flour being more preferred, and oat flour being most preferred.
  • the water-soluble dietary fiber composition When the water-soluble dietary fiber composition is prepared, it typically is in the form of a liquid suspension. However, this suspension can be dried to a powder form, and then later rehydrated, for example when preparing the doughnut batter of the present invention.
  • the water-soluble dietary fiber composition comprises a mixture of maltodextrin, ⁇ -glucan, amylose, and amylopectin, although the exact percentages and ingredients of the water-soluble dietary fiber composition are not known. This mixture is the product of the process described herein. The amylose and amylopectin are remnants of the unreacted oat starch contained in the oat flour.
  • the physical composition of the water-soluble dietary fiber composition of the present invention provides the desired properties described herein, e.g., fat replacement properties and fat abso ⁇ tion prevention properties when the raw doughnut material is cooked in the heated, edible cooking fat during the deep frying process. Therefore, the present invention includes the water-soluble dietary fiber composition described herein, regardless of its particular method of preparation.
  • the balance of the raw doughnut material comprises edible ingredients other than the water-soluble dietary fiber composition.
  • edible ingredients other than the water-soluble dietary fiber composition will depend upon whether the raw doughnut material is in the form of a batter or a dough.
  • individual texture and flavor preferences for a particular type of doughnut may cause variations in the type and amounts of other edible ingredients.
  • one skilled in the art will appreciate the necessary types and amounts of other edible ingredients that are included for the particular form of raw doughnut material.
  • the batter for preparing doughnuts typically comprises from about 35% to about 50%, preferably from about 38% to about 47%, more preferably from about 40% to about 45% by weight of flour, preferably bread flour, cake flour, and mixtures thereof, more preferably a mixture of bread and cake flour.
  • the batter more preferably comprises from about 5% to about 20%, more preferably from about 8% to about 16%, still more preferably from about 10% to about 14% by weight bread flour and from about 18% to about 37%, more preferably from about 22% to about 33%, still more preferably from about 25% to about 30% by weight cake flour.
  • the batter also typically comprises from about 0.2% to about 5.0%, preferably from about 1.0% to about 4.5%, more preferably from about 1.5% to about 4.0% by weight of an emulsifying agent, from about 10% to about 20%, preferably from about 12% to about 18%, more preferably from about 14% to about 16% by weight of a sweetening agent, from about 1.0% to about 4.0%, preferably from about 1.5% to about 3.5%, more preferably from about 2.0% to about 3.0% by weight non-fat dry milk, from about 0.5% to about 2.5%, preferably from about 1.0% to about 2.0%, more preferably from about 1.4% to about 1.5% by weight of a non-yeast leavening agent, and a balance of water, typically from about 20% to about 40%, preferably from about 25% to about 33%, more preferably from about 27% to about 31% by weight water.
  • an emulsifying agent from about 10% to about 20%, preferably from about 12% to about 18%, more preferably from about 14% to about 16% by weight of a sweet
  • the batter also preferably further comprises from 0% to about 4.0%, more preferably from 0% to about 3.0%, still more preferably from 0% to about 2.5% by weight of a separately added fat source, from 0% to about 3.0%, more preferably from 0% to about 2.0%, still more preferably from 0% to about 1.5% by weight dextrose, from 0% to about 3.0%, more preferably from 0% to about 2.0%, still more preferably from 0% to about 1.2% by weight soy flour, from about 0.15% to about 1.2%, more preferably from about 0.35% to about 1.0%, still more preferably from about 0.5% to about 0.9% by weight salt, from about 0.05% to about 2.0% flavorings, and from 0% to about 2.0%, more preferably from about 0.1% to about 1.0%, still more preferably from about 0.2% to about 0.5% by weight lecithin. All weight percentages are expressed as a percent of the total weight of the batter, on a wet basis.
  • the dough for preparing doughnuts typically comprises from about 40% to about 65%, preferably from about 45% to about 60%, more preferably from about 50% to about 55% by weight flour, preferably bread flour, cake flour, pastry flour, potato flour, and mixtures thereof, more preferably a mixture of bread and cake flour.
  • the dough more preferably comprises from about 25% to about 50%, more preferably from about 30% to about 45%, still more preferably from about 35% to about 40% by weight bread flour and from about 8% to about 18%, more preferably from about 10% to about 16%, still more preferably from about 12% to about 14% by weight cake flour.
  • the dough also typically comprises from about 0.2% to about 1.0%, more preferably from about 0.7% to about 0.85%, still more preferably from about 0.75% to about 0.8% by weight of an emulsifying agent, from about 5.0% to about 7.5%, more preferably from about 5.5% to about 7.0%, still more preferably from about 6.0% to about 6.5% by weight of a sweetening agent, from about 1.0% to about 3.5%, more preferably from about 1.5% to about 3.0%, still more preferably from about 2.0% to about 2.5% by weight non-fat dry milk, from about 0.5% to about 5.0%, more preferably from about 1.0% to about 4.0%, still more preferably from about 1.5% to about 3.5% by weight of a leavening agent, and a balance of water, typically from about 20% to about 40%, preferably from about 25% to about 35%, more preferably from about 28% to about 32% by weight water.
  • an emulsifying agent from about 5.0% to about 7.5%, more preferably from about 5.5% to about 7.0%, still more preferably from about 6.
  • the leavening agent preferably comprises from about 0.4% to about 4.0% by weight yeast and from 0% to about 1.5% by weight of a non-yeast leavening agent, more preferably from about 0.8% to about 3.5% by weight yeast and from about 0.2% to about 1.5% by weight of a non- yeast leavening agent, still more preferably from about 1.0% to about 3.0% by weight yeast and from about 0.2% to about 1.0% by weight of a non-yeast leavening agent.
  • the dough also preferably further comprises from about 2.0% to about 4.5%, more preferably from about 2.5% to about 4.0%, still more preferably from about 3.0% to about 3.5% by weight of a separately added fat source, from about 0.15% to about 1.35%, preferably from about 0.35% to about 1.15%, more preferably from about 0.5% to about 1.0% by weight salt, from about 0.05% to about 0.3% by weight flavorings, and from 0% to about 2.0%, more preferably from about 0.1% to about 1.0%, still more preferably from about 0.2% to about 0.5% by weight lecithin. All weight percentages are expressed as a percent of the total weight of the dough, on a wet basis.
  • Non-fat dry milk is typically an ingredient of both the batter and dough.
  • the non-fat dry milk acts as a binder and a structure builder in both applications. It also provides for crust browning, provides buffering, and contributes to formation of a protein seal, which helps prevent fat abso ⁇ tion.
  • liquid milk, both fat-containing and non-fat, and fat-containing dry milk can also be used in the present invention to perform substantially the same function in substantially the same way to achieve substantially the same result.
  • non-fat dry milk be used in the present invention.
  • fat- containing liquid and dry milk products are not preferred for their fat content.
  • liquid milk is not preferred because it typically costs more. If such alternatives to non-fat dry milk are used, one skilled in the art will appreciate the amount necessary to achieve performance equivalent to that of non-fat dry milk.
  • the emulsifying agent used in the present invention can be any emulsifying agent known to those skilled in the art.
  • emulsifying agents useful in the present invention include, but are not limited to, egg yolk solids, distilled monoglycerides, sodium stearoyl-2-lactylate, and mixtures thereof, with egg yolk solids being preferred.
  • the egg yolk solids are in a dry form.
  • the egg yolk solids provides lecithin and fat. Since the emulsifying agent typically is or contains fat, it is preferred that the reduced-fat deep fried doughnut of the present invention contain a minimum of such emulsifying agent. However, some emulsifying agent must be included in the raw doughnut material for the richness, tenderness, increased volume, and increased shelf life it provides.
  • any fat source known to those skilled in the art may be used as the separately added fat source for both the batter and the dough.
  • separately added fat sources useful in the present invention include, but are not limited to, liquid shortening, solid shortening selected from powder and/or plastic shortening, vegetable oil, beef tallow, and mixtures thereof, with liquid shortening, solid shortening selected from powder and plastic shortening, and mixtures thereof being preferred.
  • the raw doughnut material may be prepared without fat. However, a small amount of a separately added fat source is preferably included for the tenderness it provides.
  • the sweetening agent used for both the batter and the dough of the present invention can be any type of natural and/or heat-stable artificial sweetening agent known to those skilled in the art, with natural sweetening agents being preferred.
  • natural sweetening agents useful in the present invention include, but are not limited to, cane sugar, granulated sugar, powered sugar, brown sugar, corn syrup solids, and mixtures thereof, with granulated sugar, being preferred.
  • heat-stable artificial sweetening agents useful in the present invention include, but are not limited to, cyclamates, saccharin, acesulfame K, and mixtures thereof.
  • the leavening agent used for both the batter and the dough of the present invention may be any leavening agent known to those skilled in the art.
  • leavening agents useful in the present invention include, but are not limited to, yeast and non-yeast leavening agents.
  • yeast and non-yeast leavening agents As will be appreciated by one skilled in the art, in a chemical leavening system there is a base component and a complimentary acid component.
  • non-yeast leavening agent as used in the present invention, it is meant the base component of such a chemical, i.e., acid-base, leavening system.
  • non-yeast leavening agents include, but are not limited to, sodium bicarbonate, sodium aluminum pyrophosphate, monocalcium phosphate, and mixtures thereof.
  • non-yeast leavening agents such as sodium bicarbonate, sodium aluminum pyrophosphate, and mixtures thereof are preferred, and sodium bicarbonate is more preferred.
  • yeast is the preferred leavening agent.
  • the acid component can be a relatively fast acting acidulant, a non-limiting example of which is sodium acid pyrophosphate, or a relatively slow acting acidulant, examples of which include, but are not limited to, glucono delta lactone, sodium aluminum phosphate, and monocalcium phosphate.
  • the type and amount of such acid component used in the present invention will be a function of the type and amount of leavening agent, and will be understood by those skilled in the art.
  • the water used in the batter and dough of the present invention may be any type of water known to those skilled in the art as being useful in preparing doughs and batters on a commercial scale.
  • water sources useful in the present invention include, without limitation, deionized water, tap water, distilled water, and mixtures thereof, with tap water being the preferred source of water.
  • additional ingredients may be added to either the batter or the dough to provide for a final doughnut product having texture and flavor properties desirable to individual tastes.
  • chocolate may be added to both the batter and the dough if a chocolate flavored doughnut is desired.
  • the types and amounts of such optional, additional ingredients will depend upon the desired texture and flavor of the final doughnut product, and can be determined by one skilled in the art.
  • the method used to prepare the raw doughnut material will depend upon the form the raw doughnut material is in.
  • the batter may be prepared by any batter preparation method known to those skilled in the art. There are no special processing requirements for combining the water-soluble dietary fiber composition with the other ingredients in preparing the batter. However, the water-soluble dietary fiber composition may be added in either a dry form or in a wet form.
  • One non-limiting example of a method for preparing the batter comprises separately combining all dry ingredients until a dry mixture is obtained.
  • the dry mixture is preferably blended until a substantially homogeneous dry mixture is obtained.
  • the dry mixture may be blended by any method and with any equipment known to those skilled in the art for blending dry ingredients. Examples of such dry ingredient blending equipment and/or methods include, but are not limited to, a paddle mixer and a ribbon blender, with a paddle mixer being preferred. Regardless of whether it's blended, the dry mixture is then combined with water and blended until a substantially homogeneous batter is obtained. Alternatively, the individual batter ingredients may be combined separately with water, in any order, to prepare the batter.
  • the batter may be blended by any method known and with any equipment known to those skilled in the art as being useful for blending batters.
  • batter blending equipment and/or methods include, but are not limited to, paddle mixers, ribbon blenders, vortex mixers and batter mixers, with a batter mixer being preferred.
  • the dough When the raw doughnut material is in the form of a dough, the dough may be prepared by any dough preparation method known to those skilled in the art. There are no special processing requirements for combining the water-soluble dietary fiber composition with the other ingredients in preparing the dough. However, already stated herein, the water-soluble dietary fiber composition may be added in either a dry form or in a wet form.
  • One non-limiting example of a method for preparing the dough comprises separately combining all dry ingredients until a dry mixture is obtained.
  • the dry mixture is preferably blended until a substantially homogeneous dry mixture is obtained.
  • the dry mixture may be blended by any method and with any equipment known to those skilled in the art for blending dry ingredients. Examples of such dry ingredient blending equipment and/or methods include, but are not limited to, a paddle mixer and a ribbon blender, with a paddle mixer being preferred.
  • the dry mixture is then combined with the water and blended until a substantially homogeneous dough is obtained.
  • the individual dough ingredients may be combined separately with water, in any order, to prepare the dough.
  • the dough may be blended by any method and equipment known to those skilled in the art. Examples of such dough blending equipment and/or methods include, but are not limited to, a paddle mixer and a dough mixer, with a dough mixer being preferred.
  • a dough mixer being preferred.
  • the raw doughnut material is prepared, it is formed into the shape of a doughnut. Any method known to one skilled in the art may be used to form the doughnut shape, although the particular method used will depend upon whether the raw doughnut material is a batter or a dough.
  • a preferred method useful for shaping the batter into a doughnut shape is to charge the doughnut batter into a doughnut batter depositor/cutter, and then deposit the doughnut batter in a doughnut shape into the cooking medium.
  • methods useful for shaping the dough into a doughnut shape include, without limitation, cutting the dough with either a table cutter or a machine cutter.
  • the raw doughnut material is formed into a doughnut shape, it is cooked in a deep frying process by being brought into contact with a heated, edible cooking fat for a period of time and at a temperature sufficient to cook the raw doughnut material.
  • the raw doughnut material is cooked by being immersed in a bath of liquid, heated edible cooking fat.
  • immersing it is meant that the raw doughnut material is at least partially submerged in the edible fat.
  • the raw doughnut material will often float on the fat surface during cooking, with only part of it being in contact with the edible cooking oil. When this occurs, the raw doughnut material should be inverted after a period of time during the deep frying process to ensure that the final product is evenly cooked and has a uniform final texture and appearance.
  • the raw doughnut material when doughnuts are deep fried usually only the bottom half of the raw doughnut material is initially in contact with the edible cooking oil. The raw doughnut material should be kept in this position until its bottom half is cooked. After the bottom half is cooked, the raw doughnut material is flipped over so the half that was not previously in contact with the cooking oil is in contact. The raw doughnut material is kept in this position until the entire doughnut is cooked.
  • the edible fat is heated to a sufficient temperature, and the raw doughnut material kept in contact with the heated edible fat for a sufficient period of time, to allow the raw doughnut material to be fully cooked.
  • the phrase "fully cooked,” as used herein, means that the starch contained in the final doughnut product is substantially completely gelatinized and has any desired textural, flavor and appearance properties (e.g., a crisp, golden brown crust).
  • the temperature necessary to fully cook the raw doughnut material will depend upon whether the raw doughnut material is in the form of a batter or a dough.
  • the edible oil is maintained at a temperature in the range of from about 180°C to about 210°C, preferably from about 182°C to about 207°C, more preferably from about 185°C to about 193°C.
  • the edible oil is maintained at a temperature in the range of from about 185°C to about 220°C, preferably from about 190°C to about 215°C, more preferably from about 204°C to about 213°C.
  • the amount of time the raw doughnut material is in contact with the heated, edible cooking fat will also depend upon whether the raw doughnut material is in the form of a batter or a dough.
  • the batter is deep fried for a total period of time in the range of from about 70 to about 150, preferably from about 90 to about 130, more preferably from about 100 to about 120 seconds.
  • the dough is deep fried for a total period of time in the range of from about 70 to about 150, preferably from about 90 to about 130. more preferably from about 100 to about 120 seconds.
  • total period of time it is meant that the raw doughnut material is cooked for this time, including both sides of the raw doughnut material if the raw doughnut material has to be inverted during the deep frying cooking process.
  • edible cooking fat Any type of edible cooking fat known to those skilled in the art may be used in the process of the present invention, so long it is in a liquid form at the desired cooking temperature.
  • edible cooking fats useful in the present invention include, but are not limited to, shortening; beef tallow; vegetable oil consisting of cannola oil, safflower oil, corn oil and soy oil; and mixtures thereof; with a mixture of vegetable oils being preferred, and soy oil being more preferred.
  • the present invention also relates to the reduced-fat, deep fried doughnuts prepared by the process of the present invention.
  • the water-soluble dietary fiber composition of the present invention when used in the preparation of a reduced-fat, deep fried doughnut, prevents the abso ⁇ tion of fat during the deep frying process. This in turn produces a deep fried doughnut having a reduced-fat content.
  • the deep-fried doughnut products of the present invention typically comprise from about 10% to about 25%, more typically from about 12% to about 22%, still more typically from about 15% to about 20% by weight less fat than doughnuts not prepared with the water-soluble dietary fiber composition of the present invention, wherein said weight percentages are expressed as a percentage of the doughnut weight.
  • Example 1 A cake doughnut is prepared from a batter having the following formula:
  • the batter is prepared by combining all the ingredients, except the water, in a mixing vessel to form an initial mixture.
  • the initial mixture is blended for 3 minutes on low speed using a Hobart ® 5 quart mixer with a paddle blade. Water is then added to the blended initial mixture to form a secondary mixture.
  • the secondary mixture is then blended using the Hobart ® mixer for 1 minute at low speed, followed by 1.5 minutes at medium speed, thereby forming a batter.
  • the batter is then rested for 10 minutes. After resting, the batter is transferred to a Belshaw ® doughnut depositor/cutter. Doughnuts are next deposited from the Belshaw ® depositor/cutter into a deep frying container filled with heated, edible fat. The edible fat is heated at a temperature of 190°C.
  • the bottom half of the doughnut is cooked by being contacted with the heated, edible fat for 55 seconds.
  • the doughnut is then turned over and the second side is fried for a period of 50 seconds.
  • the doughnut is then fully cooked and is removed from the deep frying fat and allowed to cool to ambient temperature.
  • Example 2 A yeast-raised doughnut is prepared from a dough having the following formula:
  • the dough is prepared by combining all the ingredients, except the water, in a mixing vessel to form an initial mixture.
  • the initial mixture is blended for 3 minutes on low speed using a Hobart ® 5 quart mixer with a paddle blade. Water is then added to the blended initial mixture to form a secondary mixture.
  • the secondary mixture is then blended using the Hobart ® mixer with the paddle blade for 1 minute on low speed.
  • the paddle mixing blade is then replaced with a dough hook.
  • the secondary mixture is then kneaded for 10 minutes on medium speed, thereby forming a dough.
  • the dough is then fermented for 1 hour at 27°C.
  • the dough mass is sheeted and then is cut with a 3-inch diameter doughnut cutter into as many 2.5 ounce doughnut shaped dough products as the 3,000 gram mass will yield.
  • Each doughnut shaped dough product is then proofed for 30 minutes in a proof box having a temperature of 32°C and a relative humidity of 80%.
  • the individual shaped doughnuts are next deposited into a deep frying container filled with heated, edible fat.
  • the edible fat is heated at a temperature of 204°C.
  • the bottom half of the doughnut is fried by being contacted with the heated, edible fat for 60 seconds.
  • the doughnut is then turned over and the second side is fried for a period of 60 seconds.
  • the doughnut is then fully cooked and is removed from the deep frying fat and allowed to cool to ambient temperature.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé de fabrication pour l'élaboration d'un produit alimentaire frit à teneur réduite en graisse, dont les principes sont les suivants: (a) préparation de la matière première du beignet comprenant au moins une quantité suffisante de composition de fibres alimentaires soluble dans l'eau, afin d'éviter au moins partiellement l'absorption de graisse par le beignet pendant le processus de friture en grande friture, et comprenant par ailleurs d'autres ingrédients comestibles; la composition de fibres alimentaires hydrosoluble est obtenue par une méthode qui consiste à traiter une dispersion aqueuse d'un substrat gélatinisé de grains usinés avec une α-amylase, dans des conditions qui permettent d'hydrolyser le substrat et d'obtenir à la fois une fraction soluble et une fraction insoluble, pour ensuite séparer les deux fractions l'une de l'autre et récupérer dans la fraction soluble la composition de fibres alimentaires hydrosoluble sensiblement libérée des fibres insolubles dans l'eau; (b) préparation de la matière première du beignet pour lui donner la forme d'un beignet; (c) friture en grande friture de cette matière première à forme de beignet en mettant ladite matière première au contact d'un bain de graisse à frire comestible chauffé pendant une durée et dans des conditions suffisantes pour la friture de ladite matière première, ce qui permet d'obtenir un beignet frit; et (d) récupération du beignet frit pour l'extraire de la graisse à frire comestible chauffée. On décrit également un beignet à teneur réduite en graisse frit en grande friture élaboré d'après le procédé décrit dans la présente invention.
PCT/US1995/016941 1994-12-16 1995-12-14 Beignets a teneur reduite en graisse frits en grande friture et leur methode de fabrication WO1996018304A2 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU46097/96A AU4609796A (en) 1994-12-16 1995-12-14 Reduced-fat, deep-fried doughnuts and their method of preparation

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US35783394A 1994-12-16 1994-12-16
US08/357,833 1994-12-16

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WO1996018304A2 true WO1996018304A2 (fr) 1996-06-20
WO1996018304A3 WO1996018304A3 (fr) 1996-08-22

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WO (1) WO1996018304A2 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207152A (zh) * 2014-08-11 2014-12-17 武汉轻工大学 添加雷竹笋膳食纤维的外裹糊、应用及所制备的鱼丸
CN107549266A (zh) * 2016-06-30 2018-01-09 卡吉尔公司 油炸面团产品

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3481745A (en) * 1966-07-20 1969-12-02 Intern Milling Co Inc Cake doughnut mixes
EP0231729A1 (fr) * 1985-12-06 1987-08-12 Herwood N.V. Procédé pour la dégradation enzymatique de farine entière d'hydrates de carbone pour la production d'un produit alimentaire, le produit alimentaire ainsi obtenu et utilisation du produit
WO1991000027A1 (fr) * 1989-06-30 1991-01-10 Inglett George E Compositions de fibres dietetiques solubles d'avoine
WO1992019109A1 (fr) * 1991-05-08 1992-11-12 Anthony James Locke Preparations alimentaires
WO1995027407A1 (fr) * 1994-04-11 1995-10-19 Dalgety Plc Procede de preparation d'un produit de remplacement des graisses par degradation enzymatique d'une cereale moulue a l'aide d'une enzyme alpha-amylase

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3481745A (en) * 1966-07-20 1969-12-02 Intern Milling Co Inc Cake doughnut mixes
EP0231729A1 (fr) * 1985-12-06 1987-08-12 Herwood N.V. Procédé pour la dégradation enzymatique de farine entière d'hydrates de carbone pour la production d'un produit alimentaire, le produit alimentaire ainsi obtenu et utilisation du produit
WO1991000027A1 (fr) * 1989-06-30 1991-01-10 Inglett George E Compositions de fibres dietetiques solubles d'avoine
WO1992019109A1 (fr) * 1991-05-08 1992-11-12 Anthony James Locke Preparations alimentaires
WO1995027407A1 (fr) * 1994-04-11 1995-10-19 Dalgety Plc Procede de preparation d'un produit de remplacement des graisses par degradation enzymatique d'une cereale moulue a l'aide d'une enzyme alpha-amylase

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104207152A (zh) * 2014-08-11 2014-12-17 武汉轻工大学 添加雷竹笋膳食纤维的外裹糊、应用及所制备的鱼丸
CN107549266A (zh) * 2016-06-30 2018-01-09 卡吉尔公司 油炸面团产品

Also Published As

Publication number Publication date
WO1996018304A3 (fr) 1996-08-22
AU4609796A (en) 1996-07-03

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