Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/10—Hydrocarbons

Definitions

• the present invention relates to donut dough, donuts, donut manufacturing methods, donut dough manufacturing methods, and mixed flour.
• a donut is a type of deep-fried confectionery that is made by preparing a dough using cereal flour such as wheat flour, starch, and if necessary, eggs, fats and oils, sugars, etc., and then frying the prepared dough.
• cereal flour such as wheat flour, starch, and if necessary, eggs, fats and oils, sugars, etc.
• Patent Document 1 describes that the soft texture and shape stability of the dough can be adjusted by adjusting the viscosity of the dough in the submerged frying method.
• the present inventors have diligently studied a configuration that achieves both a voluminous feel after frying and shape stability after frying in a dough for donuts that is puffed by the gelatinization power of starch. As a result, it was found that the viscoelasticity of the dough is greatly related to the volume feeling after frying and the shape stability after frying. As a result of further examination, in rheometer measurement, when the strain rate when the value of the mechanical loss tangent becomes 1 is within a specific range, it is possible to achieve both a sense of volume after frying and shape stability after frying. Found it.
• the present invention is based on the above findings, and dynamic viscoelasticity measured under the conditions of 25° C. and a frequency of 1 Hz, To provide donut dough having a strain rate of 0.29 or more and 0.59 or less when the value of the mechanical loss tangent becomes 1.
• the present invention also provides a donut that is a heated product of the donut dough, preferably an oil preparation.
• the present invention also provides a donut manufacturing method in which the donut dough is oiled.
• the present invention provides the above-described donut dough production, which includes a step of stirring a starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of pregelatinized starch at a rotation speed of 250 rpm or more and 450 rpm or less for 60 seconds or more and 300 seconds or less. provide a way.
• the present invention provides a mixed flour having cereal flour containing pregelatinized starch, which is added with an aqueous liquid and stirred and mixed, and dynamic viscoelasticity measured under conditions of 25 ° C. and a frequency of 1 Hz.
• a mix flour used for producing donut dough having a strain rate of 0.29 or more and 0.59 or less when the loss tangent value is 1.
• the donut dough of the present invention has a strain rate of 0.29 or more and 0.59 or less when the value of the mechanical loss tangent is 1 in dynamic viscoelasticity measured at 25 ° C. and a frequency of 1 Hz. . Within this range, the donut obtained from the donut dough can achieve both a voluminous feel after frying and shape stability after frying.
• the strain rate can be measured by a strain sweep test using a dynamic viscoelasticity measurement/analysis device.
• a dynamic viscoelasticity measuring/analyzing device is "MC302" manufactured by Anton Paar.
• it can be measured as follows. Dynamic viscoelasticity measurement with the fabric sandwiched between parallel plates (lower disc diameter 57 mm, upper disc diameter 25 mm) so that the gap between the upper and lower discs is 1 mm. ⁇ Set it in the analyzer.
• an excess amount of the dough is put on the stage, sandwiched with a jig as described above, and the excessive amount protruding out is removed with a spatula and analyzed.
• the stress value is continuously measured when the shear force (strain) is increased from 0.01% to 1000% at a constant rate (10 times in 2.4 minutes). to obtain a stress-time curve, specifically a loss modulus (G′′)-time curve and a loss modulus (G′′))-time curve (strain sweep test).
• the strain rate at a mechanical loss tangent (tan ⁇ ) of 1 is found in the dynamic loss tangent (tan ⁇ )-strain rate curve obtained from the obtained stress-time curve.
• the strain rate when the value of the mechanical loss tangent is 1 is 0.29 or more, so that the obtained donut can suppress the shape collapse over time, and the shape stability is improved. will be excellent.
• the strain rate when the value of the mechanical loss tangent is 1 is 0.59 or less, the donut obtained has an improved voluminous feel.
• the donut dough having a strain rate of 0.29 or more and 0.59 or less has an excellent chewy texture after being oiled. According to the strain rate when the value of the mechanical loss tangent used in the present invention is 1, even if the dough is difficult to quantify with a B-type viscometer due to its low fluidity, it is highly reproducible and accurate. viscosity measurements can be made.
• the strain rate of donut dough is preferably measured within 20 minutes before frying, more preferably within 10 minutes before frying.
• the donut dough of the present invention contains gelatinized starch and has viscoelasticity due to the fact that it is a type of dough that expands due to the gelatinization power of starch.
• the amount of pregelatinized starch used in the donut dough is preferably a specific amount in order to successfully obtain the above distortion rate.
• the amount of pregelatinized starch in 100 parts by mass of donut dough is preferably 2.2 parts by mass or more and 4.4 parts by mass or less.
• the strain rate can be easily made 0.59 or less, thereby easily improving the volume of the donut dough after frying.
• the amount of gelatinized starch in 100 parts by mass of donut dough is 4.4 parts by mass or less, the dough after stirring is less likely to loosen, so the strain rate can be easily made 0.29 or more. It is easy to improve the shape stability after frying. From these points of view, the amount of pregelatinized starch in 100 parts by mass of donut dough is more preferably 2.6 parts by mass or more and 4.0 parts by mass or less.
• the pregelatinized starch in the mixture is in the above ratio, the donut dough has high viscoelasticity and many relatively large voids immediately after frying. Under such conditions, it is possible to effectively achieve both volume and shape stability after frying by adjusting the degree of loosening of the dough obtained by stirring with the above-mentioned strain rate.
• the pregelatinized starch includes pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized cornstarch, pregelatinized waxy cornstarch, and pregelatinized starch other than pregelatinized starch. and processed starch.
• processing methods other than gelatinization for processed starch that has been subjected to gelatinization and processing other than gelatinization one or more selected from acetylation, hydroxypropylation, etherification, cross-linking, oxidation, etc. mentioned. In that case, the order of the alpha conversion and the processing other than the alpha conversion may be either.
• any one or a mixture of two or more of the various starches listed above can be used.
• the pregelatinized starch one or two or more selected from pregelatinized tapioca starch, pregelatinized waxy corn starch, pregelatinized wheat starch, and starch processed other than pregelatinized in these are used. is preferable in terms of achieving both a sufficient voluminous feel and shape stability. Even if the donut dough of the present invention contains pregelatinized flour, it is not included in the amount of pregelatinized starch.
• the amount of pregelatinized flour contained in the donut dough is preferably 100 parts by mass or less, more preferably 80 parts by mass or less per 100 parts by mass of pregelatinized starch.
• the powders (excluding oils and fats) used for donut dough include, in addition to pregelatinized starch, starch other than pregelatinized starch (hereinafter also referred to as "non-pregelatinized starch"), flour , saccharides, swelling agents, emulsifiers, seasonings, and other powders can be used as appropriate.
• the amount of powder (excluding fats and oils) used for donut dough is 45 parts by weight or more in 100 parts by weight of donut dough. It is preferably no more than 50 parts by mass and more preferably 50 parts by mass or more and 65 parts by mass or less.
• the donut dough of the present invention usually contains grain flour and/or starch other than pregelatinized starch (hereinafter also referred to as "non-pregelatinized starch”) as a constituent component of the powder used. It is preferable in terms of feeling.
• cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour, and the like, and any one or a mixture of two or more thereof can be used.
• Wheat flour, rice flour or mixtures thereof are preferably used.
• Examples of wheat flour include soft flour, all-purpose flour, hard flour, and whole grain flour.
• non-gelatinized starch examples include beta starch such as potato starch, tapioca starch, wheat starch, rice starch, corn starch and waxy corn starch, and processed starch obtained by subjecting these to processing other than gelatinization.
• beta starch such as potato starch, tapioca starch, wheat starch, rice starch, corn starch and waxy corn starch
• processed starch obtained by subjecting these to processing other than gelatinization examples of non-gelatinized starch.
• These grain flours and/or non-gelatinized starches can be used singly or in combination of two or more.
• non-gelatinized starch from the viewpoint of obtaining a springy texture
• non-gelatinized starch derived from at least one selected from tapioca, potato, wheat, rice, cornstarch, and waxy corn is used.
• non-gelatinized processed starch derived from at least one selected from tapioca, wheat, and waxy corn when non-gelatinized starch is used, it is preferably 20 parts by mass or more and 40 parts by mass or less in 100 parts by mass of donut dough in terms of obtaining donuts with a stable shape, and 25 parts by mass or more and 35 parts by mass. Part or less is more preferable.
• the donut dough of the present invention uses grain flour, it is preferably 0.1 parts by mass or more and 10 parts by mass or less in 100 parts by mass of the donut dough because the above effects by using flour are easy to obtain, and 0.5 It is more preferable that the amount is not less than 8 parts by mass and not more than 8 parts by mass.
• the grain flour is preferably 0.1 parts by mass or more and 20 parts by mass or less with respect to 100 parts by mass of the total amount of starch, and more preferably 0.5 parts by mass or more and 15 parts by mass or less. preferable.
• donuts in which the dough is inflated by the fermentation power of baker's yeast (sometimes called “yeast donuts") and donuts in which the dough is inflated using a leavening agent.
• the donut dough of the invention does not adopt the yeast fermentation method and uses a leavening agent, so that it is possible to more effectively obtain a voluminous appearance and shape stability after frying in the case of having the above distortion rate. It is preferable in that it can be done.
• the swelling agent can be used without any particular limitation, and examples thereof include sodium hydrogen carbonate (sodium bicarbonate), baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, and the like. can be used in combination.
• the amount of swelling agent is preferably 0.1 parts by mass or more and 3 parts by mass or less, more preferably 0.5 parts by mass or more and 2.6 parts by mass or less in 100 parts by mass of donut dough. .
• the donut dough of the present invention can use powder ingredients other than starch, flour, and leavening agents.
• powder components include sugars such as sugar; solid eggs such as dried eggs; dairy products such as skim milk powder; salts such as salt; ingredients, dried fruit juices, vitamins, vegetable proteins, and the like.
• the total amount of powder components (excluding fats and oils) other than starch, grain flour, and swelling agent in 100 parts by mass of donut dough is preferably 3 parts by mass or more. It is 25 parts by mass or less, more preferably 6 parts by mass or more and 22 parts by mass or less.
• the donut dough of the present invention can contain oils and fats.
• Fats and oils include those that are solid or semi-solid at room temperature (25°C) and those that are liquid at room temperature (25°C).
• Fats that are solid or semi-solid at room temperature (25° C.) include shortening, butter, margarine, lard, hett, cacao butter, hardened palm oil, hydrogenated hardened fats and the like.
• Examples of fats and oils that are liquid at room temperature (25° C.) include soybean oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, safflower oil, and salad oil.
• solid refers to a state in which there is no fluidity at 25° C., but is deformable or pasty when pressed with a finger at room temperature.
• liquid refers to a fluid state.
• Fats and oils are preferably 7% by mass or more and 13% by mass or less in the donut dough of the present invention from the point that it is easy to obtain a chewy texture, improve the aging resistance of starch, and maintain the chewy texture, and 8% by mass or more. 12% by mass or less is more preferable.
• aqueous liquid for the donut dough, in addition to the above-described starch, grain flour, swelling agent, oil, and the like, water, eggs, milk, and other aqueous liquids can be used.
• the aqueous liquid referred to herein may be an aqueous solution or an aqueous dispersion.
• the water content is 21 parts by mass in 100 parts by mass of the donut dough in terms of easily obtaining a donut dough having the above distortion rate and shape stability. It is preferably 51 parts by mass or less, and more preferably 26 parts by mass or more and 46 parts by mass or less.
• the water content here is the total amount of the water used for the dough and the water content in the ingredients containing water.
• the amount of liquid eggs is preferably 2 parts by mass or more and 22 parts by mass or less, more preferably 7 parts by mass or more and 17 parts by mass or less.
• the dairy products include cow's milk, low-fat milk, processed milk, and other liquid dairy products.
• the donut dough of the present invention is a manufacturing method comprising a step of stirring a starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of pregelatinized starch at a rotation speed of 250 rpm or more and 450 rpm or less for 60 seconds or more and 300 seconds or less. It is preferably manufactured.
• the composition of the starch-containing dough can be the same as the composition of the donut dough, and all of the matters described above regarding the composition of the donut dough can be applied to the description of the starch-containing dough.
• the rotation speed is preferably 250 rpm or more and 450 rpm or less, more preferably 280 rpm or more and 420 rpm or less.
• the above number of revolutions preferably refers to the number of revolutions of the stirring rotor in the stirring mixer.
• the rotating body include a rotating shaft and a rotor.
• the amount of the dough is not particularly limited as long as it is an amount that allows the above number of rotations to be obtained. It is preferred to use within the range of 60%.
• the starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of pregelatinized starch is stirred at a rotation speed of 50 rpm or more and 150 rpm or less before stirring at a rotation speed of 250 rpm or more and 450 rpm or less. is more preferable in that the dough having the above strain rate can be obtained more successfully.
• the starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of the gelatinized starch is preferably obtained by stirring at a rotation speed of 50 rpm or more and 150 rpm or less for 60 seconds or more and 240 seconds or less, and preferably 90 seconds or more and 210 seconds or less.
• the rotation speed is more preferably 60 rpm or more and 140 rpm or less.
• stirring devices When the stirring at the rotation speed of 250 rpm or more and 450 rpm or less and the rotation speed of 50 rpm or more and 150 rpm or less are performed by stirring devices, they may be performed by the same device or by different stirring devices.
• a donut dough is obtained through the above steps.
• the obtained donut dough is appropriately oiled.
• the donut dough is fried while it floats on the oil surface, then the dough is flipped and fried to fry both sides of the dough, and the inversion frying method in which the donut dough is forcibly submerged and fried.
• the oil temperature for frying is usually about 170 to 190°C, and the frying time is usually about 2 to 10 minutes, depending on the size of the molded dough.
• the shape of the donut obtained by oiling the donut dough of the present invention is not particularly limited, and any shape such as a disk shape, an annular shape, or a spherical shape can be appropriately adopted.
• the donut preferably has a hollow portion in a cross section that divides it in half in the thickness direction. In the case of a cross-section divided in half in the thickness direction, for example, if the donut is toric, the cross-section is also toric.
• the donut immediately after frying has cavities, for example, preferably refers to containing 6 or more cavities having a maximum length of 3 mm or more per 10 cm 2 of the cross section, more preferably 8 or more. preferable.
• the maximum length here means the length of the longest line segment among the line segments crossing the cavity in the cross section. From the standpoint of ease of manufacture, it is preferable that the number of cavities having a maximum length of 3 mm or more per 10 cm 2 of the cross section is 20 or less.
• the mixed flour of the present invention is a mixed flour having cereal flour containing pregelatinized starch, and an aqueous liquid is added and mixed with stirring, and the dynamic viscoelasticity measured at 25 ° C. and a frequency of 1 Hz It is used to produce donut dough having a strain rate of 0.29 or more and 0.59 or less when the value of the mechanical loss tangent is 1.
• raw materials for the mixed flour the above-described starch, grain flour, swelling agent, and other powder components can be used.
• starch and/or flour are also referred to as "flours.”
• the aqueous liquid to be mixed with the mixed powder is the same as described above, and includes water, eggs, milk, and the like.
• Eggs as examples of the aqueous liquid include those listed above as liquid eggs.
• fats and oils may be added to the mixed powder and stirred and mixed.
• the various fats and oils mentioned above can be used.
• the donut dough can be obtained successfully using the mixed flour.
• it is preferably 45 parts by mass or more and 65 parts by mass or less in 100 parts by mass of the mixed flour.
• an expanding agent When using an expanding agent, it is preferably 0.5 parts by mass or more and 3.5 parts by mass or less in 100 parts by mass of the mixed powder.
• a powder component other than starch, grain flour, and swelling agent it is preferably 20 parts by mass or more and 40 parts by mass or less in 100 parts by mass of the mixed flour. It should be noted that the description of each numerical range described above as "per 100 parts by mass of mixed flour” is preferably the amount per 100 parts by mass of the total components of the mixed flour other than fats and oils when the mixed flour contains oils and fats.
• Example 1 3.9 parts by mass of wheat flour, 32.7 parts by mass of non-pregelatinized processed starch derived from tapioca, 2.2 parts by mass of pregelatinized tapioca starch, 8.8 parts by mass of sugar, 0.8 parts by mass of vegetable protein, 0 parts by mass of swelling agent 8 parts by mass, 4.1 parts by mass of fats and oils, 1.1 parts by mass of emulsifier and 0.8 parts by mass of salt were mixed to obtain a mix. 24.9 parts by mass of water, 11.6 parts by mass of eggs, and 8.3 parts by mass of margarine (oil content: 70% by mass) were added to the obtained mix.
• the mixture was stirred at 136 rpm for 120 seconds and at 310 rpm for 120 seconds to obtain donut dough.
• the amount of dough to be stirred was 42% of the maximum capacity of the mixer.
• the water content in the donut dough was 36% by mass.
• the amount of powder other than fats and oils used in the donut dough was 51% by mass.
• the strain rate of the obtained donut dough was measured by the method described above. Detailed conditions are as follows. The measurement of strain rate was performed 10 minutes after manufacturing the donut dough. Within 10 minutes after measuring the strain rate, the obtained donut dough was formed into a circular shape using a plunger (manufactured by Belshaw Co., Ltd.), oiled by a deep frying method at 180 ° C. for 4 minutes, and shaped into a circle. A circular donut was obtained. For the obtained donuts, the volume immediately after frying, the shape stability after 24 hours from frying, and the chewy texture after 24 hours from frying were evaluated by 10 panelists according to the following criteria, and the average score was obtained. rice field. Table 1 shows the results.
• Volume feeling immediately after frying 5 points: There is a sense of volume. 4 points: There is a sense of volume to some extent. 3 points: Slightly lacking in voluminousness. 2 points: The feeling of volume is lacking. 1 point: No sense of volume.
• Shape stability 5 points: No deformation or shrinkage immediately after frying. 4 points: Little deformation and shrinkage immediately after frying. 3 points: Slight deformation and shrinkage immediately after frying. 2 points: Deformation and shrinkage are observed immediately after frying. 1 point: Significant deformation and shrinkage immediately after frying.
• Chewy texture 5 points: A springy texture is felt. 4 points: A springy texture can be felt to some extent. 3 points: Slightly lacking in chewy texture. 2 points: Lacking springy texture. 1 point: No springy texture is felt.
• the value of the mechanical loss tangent becomes 1 by adjusting the stirring time at 310 rpm even if the pregelatinized starch is processed other than pregelatinized and the origin of the raw starch is different.
• a donut dough having a strain rate of 0.29 or more and 0.59 or less is obtained, and by applying oil to the dough, a donut having good shape stability and a sense of volume can be obtained.

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• 2022
  • 2022-05-25 CN CN202280015510.9A patent/CN116887682A/zh active Pending
  • 2022-05-25 WO PCT/JP2022/021469 patent/WO2022264766A1/ja not_active Ceased
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