WO2022270421A1 - Doughnut mix and method for producing doughnut - Google Patents

Doughnut mix and method for producing doughnut Download PDF

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Publication number
WO2022270421A1
WO2022270421A1 PCT/JP2022/024264 JP2022024264W WO2022270421A1 WO 2022270421 A1 WO2022270421 A1 WO 2022270421A1 JP 2022024264 W JP2022024264 W JP 2022024264W WO 2022270421 A1 WO2022270421 A1 WO 2022270421A1
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Prior art keywords
dough
wheat flour
mix
flour
oil
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PCT/JP2022/024264
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French (fr)
Japanese (ja)
Inventor
大悟 中畑
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日清製粉プレミックス株式会社
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Priority to CN202280030197.6A priority Critical patent/CN117320555A/en
Priority to JP2023530422A priority patent/JPWO2022270421A1/ja
Publication of WO2022270421A1 publication Critical patent/WO2022270421A1/en

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    • 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
    • A21D10/02—Ready-for-oven doughs
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating

Definitions

  • the present invention relates to a donut mix and a donut manufacturing method using the same.
  • Donuts are a type of fried confectionery made by preparing a dough using ingredients such as wheat flour and sugar, and then frying the prepared dough. People prefer donuts that are crispy, crisp, and melt in the mouth. In addition, not only the texture but also the appearance of donuts is important. In addition to that, it is also required to have such a unique appearance (for example, Patent Document 1).
  • Patent Document 2 describes a donut mix containing domestic wheat flour and heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour. Donuts manufactured using this mix are crumpled. It has a smooth, crunchy and melt-in-your-mouth texture, and is said to be suitable for manufacturing old-fashioned donuts.
  • the texture and appearance of donuts are greatly affected by the properties of the flour that is the main ingredient.
  • the wheat flour used for the manufacture of donuts is selected according to the quality required for donuts from among flour classifications according to the difference in protein content, such as soft flour, medium flour, and strong flour.
  • wheat flour classified as soft flour has significantly different properties, and as a result, donuts manufactured using soft flour may differ in quality.
  • a technology capable of stably producing donuts with excellent texture and appearance has not yet been provided.
  • An object of the present invention is to provide a technique for stably producing donuts with excellent texture and appearance.
  • the present inventors as a result of various studies on the technology that can solve the previous problem, classify wheat flour according to the water absorption rate by Farinograph, and mix for donuts in which a plurality of types of wheat flour with different water absorption rates are mixed at a specific ratio is useful. I got the knowledge that there is.
  • the donut mix when frying the dough prepared from the mix, the weight W of the dough to be put into the oil and the time of putting the dough into the oil It was found that by adjusting the ratio W/T to the time T required until the oil surface rises to a specific range, donuts with excellent texture and appearance can be stably produced.
  • the present invention has been made based on the above findings, and has a step of frying the dough prepared using the donut mix of the present invention in heated oil.
  • the ratio of the weight W (unit: g) of the dough to the time T (unit: seconds) required for the dough to rise to the surface of the oil from the time the dough is put into the oil is W /
  • the present invention is also made based on the above findings, and is a donut produced using the donut mix of the present invention.
  • the donut mix of the present invention contains a plurality of types of wheat flour with different water absorption rates by Farinograph (hereinafter also referred to as “Farino water absorption rates”).
  • Farinograph means that water-added flour (dough) is stirred with a mixer, and the resistance of the dough applied to the blades of the mixer during the stirring is measured as torque with a load cell. It is a device that records to Farino water absorption is the amount of water required to prepare a dough with a given hardness, expressed as a ratio to the mass of flour used in preparing the dough, and is measured by the following method.
  • the mix of the present invention comprises a first wheat flour having a Farino water absorption of 52 to 60% and a second wheat flour having a Farino water absorption of 60 to 68% and having a higher Farino water absorption than the first wheat flour.
  • the Farino water absorption of the first flour is preferably 52-59.5%, more preferably 52-59%, on the premise that it is lower than the Farino water absorption of the second flour.
  • the Farino water absorption of the second flour is preferably 60.5 to 67%, more preferably 61 to 67%, on the premise that it is higher than the Farino water absorption of the first flour.
  • the first wheat flour and the second wheat flour can be selected from various wheat flours (soft flour, medium flour, semi-strong flour, strong flour, etc.) that can be used for manufacturing donuts. In the present invention, one or more types can be selected from each of the first wheat flour and the second wheat flour.
  • the first wheat flour and the second wheat flour are typically not subjected to processing treatment such as heat treatment, but may be subjected to heat treatment.
  • the content mass ratio of the first wheat flour and the second wheat flour is 1.22 to 19.0, preferably 1.3 to 15.0 as the first wheat flour/second wheat flour. 0, more preferably 1.5 to 9.0. If the content mass ratio of both wheat flours deviates from the specific range, there is a possibility that the desired effects of the present invention may not be achieved, as in the comparative example described later.
  • the mix of the present invention may contain flours other than the first flour and the second flour.
  • "flour” is a concept including both flour and starch.
  • the first flour and the second flour are types of flour.
  • the "starch” referred to here means "pure starch” isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.
  • cereal flours and starches that can be used for food production can be used without particular limitation.
  • Grain flour such as flour and almond flour
  • Starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch
  • processed starch and these can be used alone or in combination of two or more.
  • the content of cereal flour (including the first wheat flour and the second flour) in the mix of the present invention is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, based on the total mass of the mix. is.
  • the total content of the first wheat flour and the second wheat flour in all the flours in the mix of the present invention is It is preferably 40% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more relative to the total mass of the cereal flour.
  • the content of the first wheat flour in all cereal flours in the mix of the present invention is preferably 40-97% by mass, more preferably 55-95% by mass, relative to the total mass of the mix.
  • the content of the second wheat flour in all cereal flours in the mix of the present invention is preferably 2.5-50% by mass, more preferably 5-45% by mass, relative to the total mass of the mix.
  • the mix of the present invention may further contain saccharides in addition to cereal flour from the viewpoint of sweetening and flavoring, or further improving meltability in the mouth.
  • sugars sugars that are widely used for food can be used without particular limitation, and examples thereof include sugar, glucose, oligosaccharide, maltose, trehalose, and fructose, and these may be used alone or in combination of two or more.
  • the content of saccharides in the mix of the present invention is preferably 20 to 80 parts by mass, more preferably 25 to 75 parts by mass with respect to 100 parts by mass of cereal flour in the mix.
  • the mix of the present invention may contain ingredients other than the flours and sugars described above.
  • Other ingredients include, for example, oils and fats such as animal fats and vegetable oils; salt, powdered soy sauce, fermented products such as fruit-derived fermented products, powdered miso, amino acids and other seasonings; sodium bicarbonate (sodium bicarbonate), baking Powder, swelling agent such as ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride or yeast; glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate, etc.
  • Emulsifier Emulsifier; gluten, gliadin, glutenin (wheat protein), whole egg, egg white, egg yolk (egg protein), skim milk powder, whey protein (milk protein), soybean protein, protein materials such as gelatin; eggs Dried eggs such as powders, thickening polysaccharides, milk raw materials, flavors, enzymes, pigments, etc., may be mentioned, and these may be used alone or in combination of two or more in an appropriate amount.
  • the mix of the present invention is obtained by mixing the above ingredients including the first wheat flour and the second wheat flour.
  • the form of the mix of the present invention under normal temperature and normal pressure is typically a powder such as powder or granules.
  • the mix of the present invention can be used for manufacturing donuts.
  • the term "doughnut” refers to a food product produced by frying dough containing wheat flour, and includes foods called donuts as well as churros and the like.
  • the mix of the present invention can be used for the production of yeast donuts in which the dough is expanded by the fermenting power of yeast, and can also be used in the production of cake donuts in which the dough is expanded by using a leavening agent.
  • the donut manufacturing method of the present invention has a step of putting the dough prepared using the mix of the present invention into heated oil and frying.
  • the donut manufacturing method of the present invention typically includes a step of preparing dough using the mix of the present invention (dough preparation step), and a step of forming the dough into a predetermined shape to obtain a formed dough (forming step ) and a step of putting the formed dough into heated oil and frying to obtain donuts (frying step).
  • the donuts to be manufactured are yeast donuts
  • Each of the above steps can basically be carried out according to a conventional method.
  • the dough preparation step is typically carried out by adding a liquid to the mix to obtain a mixture, and stirring (mixing) the mixture with a mixer.
  • the dough to be prepared may be a clay-like dough with a relatively low liquid content (so-called dough) or a paste-like dough with a relatively high liquid content (so-called batter). It can be selected as appropriate.
  • liquids to be added to the mix include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, and the like.
  • the amount of the liquid added to the mix is not particularly limited, but is generally preferably 15 to 60 parts by mass, more preferably 20 to 55 parts by mass, per 100 parts by mass of the mix.
  • the moisture content of whole eggs used as the liquid is 76% by mass
  • the moisture content of milk used as the liquid is 88% by mass.
  • the shape of the molded dough is not particularly limited, that is, the shape of the donut to be manufactured is not particularly limited, and any shape such as ring shape can be selected.
  • the weight of the dough per donut that is, the weight of the molded dough put into the oil in the frying step, is not particularly limited, but is generally preferably 20 to 80 g, more preferably 20 to 70 g. be.
  • the oil temperature when frying the dough (formed dough) may be appropriately set according to the type of donut to be produced, etc., and is not particularly limited, but is preferably 150 to 220 ° C., more preferably 150 to 220 ° C. is 165-200°C.
  • the method for producing donuts of the present invention includes the weight of the dough (formed dough) to be put into oil (hereinafter also referred to as "dough weight”) W (unit: g), and from the time of putting the dough into oil
  • the ratio W / T is, for example, the content of ingredients in the mix (e.g., sugars, fats, swelling agents, etc.), the amount of liquids (e.g., water, egg liquid, etc.) added to the mix in the dough preparation process, the mix and It can be adjusted by appropriately adjusting the mixing time of the mixture with the liquid.
  • the ratio W/T can also be adjusted by the type of acid agent used in combination with the baking soda used as a swelling agent in the mix.
  • the acidic agent include acids other than aluminum salts and phosphates that are solid at room temperature and salts thereof that can be blended in foods. Examples include succinic acid, fumaric acid, tartaric acid, and citric acid. , malic acid, adipic acid, gluconic acid, lactic acid and the like, or salts thereof, and the mix of the present invention can use one of these alone or in combination of two or more.
  • a donut mix was produced by mixing the raw materials according to the formulation described in the "mix composition" column of Table 1 or Table 2 below. Details of the raw materials used are as follows. ⁇ Wheat flour A1, A2: soft flour ⁇ Wheat flour B1, B2: semi-strong flour ⁇ Wheat flour B3: strong flour ⁇ Sugars: granulated sugar, manufactured by Mitsui Sugar Co., Ltd., trade name “Spoon-marked granulated sugar” ⁇ Fats and oils: Shortening, manufactured by Miyoshi Oil Co., Ltd., trade name “Krone Shortening” ⁇ Baking powder: Baking powder, manufactured by Oriental Yeast Co., Ltd., trade name "Baking powder M # 1"
  • Old-fashioned donuts which are a type of cake donut, were produced using the mixes of each example and comparative example. Specifically, 1500 g of the mix, water and whole eggs (the amounts shown in Table 1 or Table 2), and an emulsifier (2 parts by weight per 100 parts by weight of the mix) are added to a commercially available mixer, and the mixture is mixed at a low speed. After stirring for 120 seconds at , the dough adhering to the stirring blades of the mixer was scraped off, and then stirred at high speed for 150 seconds to prepare a dough (dough preparing step). After the dough was allowed to stand at a product temperature of 25° C.
  • molded dough is put into oil with an oil temperature of 180 ° C. and fried for 1 minute and 5 seconds. manufactured. It is desirable that old-fashioned donuts have cracks called cracks formed only on the front surface (upper surface) and no cracks formed on the back surface (lower surface).
  • each example contains a first flour with a farino water absorption of 52-60% and a farino water absorption of 60-68% compared to the first flour.
  • a mix containing a second wheat flour with a high content and a content mass ratio of the first flour and the second flour in the range of first flour / second flour 1.22 to 19.0
  • the texture and appearance of the donuts were excellent compared to each comparative example using a mix that did not satisfy this due to the use of .
  • the ratio W / T between the dough weight W and the floating time T in the frying process is in the range of 2.7 to 5.5. Comparative examples that do not satisfy this In comparison, the texture and appearance of the donuts were excellent.
  • a donut mix and a donut manufacturing method that can stably produce donuts with excellent texture and appearance are provided.

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

Abstract

A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour/second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W/T) is controlled to 2.7-5.5.

Description

ドーナツ用ミックス及びドーナツの製造方法Donut mix and donut manufacturing method
　本発明は、ドーナツ用ミックス及びそれを用いたドーナツの製造方法に関する。 The present invention relates to a donut mix and a donut manufacturing method using the same.
　ドーナツは、小麦粉、砂糖などを原料にして生地を調製し、調製した生地を油ちょうすることにより製造される揚げ菓子の一種であり、一般的には、過度の粘り（くちゃつき）がなくてサクサクとして歯切れがよく、口どけのよい食感のドーナツが好まれる。また、ドーナツは食感のみならず外観も重要であり、例えば、オールドファッション、チュロスなどは、表面に割れ目（クラック）が形成された独特の外観を持つことで特徴付けられ、食感が良好であることに加えてさらにそのような独特の外観を持つことが要求される（例えば特許文献１）。特許文献２には、国内産麦小麦粉と、国内産麦小麦粉を熱処理してなる熱処理国内産麦小麦粉とを含有するドーナツ用ミックスが記載され、このミックスを用いて製造されたドーナツは、くちゃつきがなくてサクミのある口どけのよい食感を有し、オールドファッションドーナツの製造に適しているとされている。 Donuts are a type of fried confectionery made by preparing a dough using ingredients such as wheat flour and sugar, and then frying the prepared dough. People prefer donuts that are crispy, crisp, and melt in the mouth. In addition, not only the texture but also the appearance of donuts is important. In addition to that, it is also required to have such a unique appearance (for example, Patent Document 1). Patent Document 2 describes a donut mix containing domestic wheat flour and heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour. Donuts manufactured using this mix are crumpled. It has a smooth, crunchy and melt-in-your-mouth texture, and is said to be suitable for manufacturing old-fashioned donuts.
特開２００８－１６７６８０号公報JP 2008-167680 A 特開２０１８－１１７６１６号公報JP 2018-117616 A
　一般に、ドーナツの食感及び外観は、主原料である小麦粉の性質に大きな影響を受ける。従来、ドーナツの製造に使用される小麦粉は、薄力粉、中力粉、強力粉のような、蛋白質含有量の違いによる小麦粉の分類の中から、ドーナツに要求される品質に応じて選択されている。しかしながら、このような蛋白質含有量の違いによる分類に基づいてドーナツ製造用小麦粉を選択しても、食感及び外観に優れるドーナツを安定的に製造することができない場合がある。例えば、薄力粉に分類される小麦粉どうしで小麦粉の性質が大きく異なり、結果として、薄力粉を用いて製造したドーナツどうしで品質に差が生じる場合がある。食感及び外観に優れるドーナツを安定的に製造し得る技術は未だ提供されてない。 In general, the texture and appearance of donuts are greatly affected by the properties of the flour that is the main ingredient. Conventionally, the wheat flour used for the manufacture of donuts is selected according to the quality required for donuts from among flour classifications according to the difference in protein content, such as soft flour, medium flour, and strong flour. However, even if wheat flour for making donuts is selected based on such classification based on the difference in protein content, it may not be possible to stably produce donuts with excellent texture and appearance. For example, wheat flour classified as soft flour has significantly different properties, and as a result, donuts manufactured using soft flour may differ in quality. A technology capable of stably producing donuts with excellent texture and appearance has not yet been provided.
　本発明の課題は、食感及び外観に優れるドーナツを安定的に製造し得る技術を提供することである。 An object of the present invention is to provide a technique for stably producing donuts with excellent texture and appearance.
　本発明者らは、前回課題を解決し得る技術について種々検討した結果、小麦粉をファリノグラフによる吸水率で分類し、該吸水率が異なる複数種類の小麦粉を特定割合で混合したドーナツ用ミックスが有用であるとの知見を得た。また、前記ドーナツ用ミックスについて更に検討した結果、該ミックスから調製された成形生地を油ちょうする際の、油中に投入する成形生地の重量Ｗと成形生地の油中への投入時点から成形生地が油面に浮上してくるまでに要する時間Ｔとの比率Ｗ／Ｔを特定範囲に調整することで、食感及び外観に優れるドーナツを安定的に製造できることを知見した。 The present inventors, as a result of various studies on the technology that can solve the previous problem, classify wheat flour according to the water absorption rate by Farinograph, and mix for donuts in which a plurality of types of wheat flour with different water absorption rates are mixed at a specific ratio is useful. I got the knowledge that there is. In addition, as a result of further examination of the donut mix, when frying the dough prepared from the mix, the weight W of the dough to be put into the oil and the time of putting the dough into the oil It was found that by adjusting the ratio W/T to the time T required until the oil surface rises to a specific range, donuts with excellent texture and appearance can be stably produced.
　本発明は、前記知見に基づきなされたもので、ファリノグラフによる吸水率が５２～６０％である第１の小麦粉と、該吸水率が６０～６８％であって且つ該第１の小麦粉に比べて該吸水率が高い第２の小麦粉とを含有し、前記第１の小麦粉と前記第２の小麦粉との含有質量比が、第１の小麦粉／第２の小麦粉＝１．２２～１９．０である、ドーナツ用ミックスである。 The present invention has been made based on the above findings, and includes a first wheat flour having a water absorption rate of 52 to 60% by Farinograph and a water absorption rate of 60 to 68% compared to the first wheat flour. It contains a second wheat flour with a high water absorption rate, and the content mass ratio of the first wheat flour and the second wheat flour is the first wheat flour / the second wheat flour = 1.22 to 19.0. It's a donut mix.
　また本発明は、前記知見に基づきなされたもので、前記の本発明のドーナツ用ミックスを用いて調製した生地を、加熱した油中に投入して油ちょうする工程を有し、油中に投入する前記生地の重量Ｗ（単位：ｇ）と、該生地の油中への投入時点から該生地が油面に浮上してくるまでに要する時間Ｔ（単位：秒）との比率が、Ｗ／Ｔ＝２．７～５．５となるようにする、ドーナツの製造方法である。
　また本発明は、前記知見に基づきなされたもので、前記の本発明のドーナツ用ミックスを用いて製造された、ドーナツである。 In addition, the present invention has been made based on the above findings, and has a step of frying the dough prepared using the donut mix of the present invention in heated oil. The ratio of the weight W (unit: g) of the dough to the time T (unit: seconds) required for the dough to rise to the surface of the oil from the time the dough is put into the oil is W / This is a donut manufacturing method in which T=2.7 to 5.5.
The present invention is also made based on the above findings, and is a donut produced using the donut mix of the present invention.
　本発明のドーナツ用ミックス（以下、単に「ミックス」とも言う。）は、ファリノグラフによる吸水率（以下、「ファリノ吸水率」とも言う。）が異なる複数種類の小麦粉を含有する。本発明において「ファリノグラフ」とは、水を加えた小麦粉（生地）をミキサーで攪拌し、その攪拌中にミキサーの羽（ブレード）にかかる生地の抵抗をトルクとしてロードセルで計測するなどして経時的に記録する装置である。ファリノ吸水率は、所定の硬さの生地を調製するのに必要な加水量を、該生地の調製に用いた小麦粉の質量に対する比率で表したものであり、下記方法により測定される。 The donut mix of the present invention (hereinafter also simply referred to as "mix") contains a plurality of types of wheat flour with different water absorption rates by Farinograph (hereinafter also referred to as "Farino water absorption rates"). In the present invention, the term "Farinograph" means that water-added flour (dough) is stirred with a mixer, and the resistance of the dough applied to the blades of the mixer during the stirring is measured as torque with a load cell. It is a device that records to Farino water absorption is the amount of water required to prepare a dough with a given hardness, expressed as a ratio to the mass of flour used in preparing the dough, and is measured by the following method.
＜ファリノグラフによる吸水率の測定方法＞
　ファリノグラフ（例えば、Ｂｒａｂｅｎｄｅｒ社製、「Ｆａｒｉｎｏｇｒａｐｈ－ＴＳ」）が備えるミキサーに、測定対象の小麦粉３００ｇ（含水率１３．５質量％換算）を投入し、小麦粉の品温を３０℃に調整してミキサーで攪拌しつつ、小麦粉に３０℃の水を加え、小麦粉と水との混合物である生地の品温３０℃における抵抗を経時的に記録してファリノグラムを得る。小麦粉に対する加水量は、品温３０℃の生地の最高粘度（ファリノグラムにおけるカーブのピーク）が５００Ｂ．Ｕ．（ブラベンダーユニット）となるように調整する。常法に従って、小麦粉の質量（３００ｇ）に対する、最高粘度５００Ｂ．Ｕ．の生地を調製するのに必要な水の質量の割合（％）を算出し、当該小麦粉のファリノグラフによる吸水率（％）とする。 <Method for measuring water absorption by Farinograph>
300 g of wheat flour to be measured (converted to a moisture content of 13.5% by mass) is added to a mixer equipped with a Farinograph (for example, "Farinograph-TS" manufactured by Brabender), and the temperature of the wheat flour is adjusted to 30° C. before mixing. Water at 30°C is added to the flour while stirring at , and the resistance of the dough, which is a mixture of flour and water, at a product temperature of 30°C is recorded over time to obtain a farinogram. The amount of water added to the wheat flour was such that the maximum viscosity of the dough at a product temperature of 30°C (the peak of the curve in the farinogram) was 500B. U.S.A. (Brabender unit). According to a conventional method, the maximum viscosity of 500 B.V. U.S.A. Calculate the mass ratio (%) of water required to prepare the dough, and use it as the water absorption rate (%) of the flour by Farinograph.
　本発明のミックスは、ファリノ吸水率が５２～６０％である第１の小麦粉と、ファリノ吸水率が６０～６８％であって且つ第１の小麦粉に比べてファリノ吸水率が高い第２の小麦粉とを含有する。
　第１の小麦粉のファリノ吸水率は、第２の小麦粉のファリノ吸水率に比べて低いことを前提として、好ましくは５２～５９.５％、より好ましくは５２～５９％である。
　第２の小麦粉のファリノ吸水率は、第１の小麦粉のファリノ吸水率に比べて高いことを前提として、好ましくは６０．５～６７％、より好ましくは６１～６７％である。 The mix of the present invention comprises a first wheat flour having a Farino water absorption of 52 to 60% and a second wheat flour having a Farino water absorption of 60 to 68% and having a higher Farino water absorption than the first wheat flour. and
The Farino water absorption of the first flour is preferably 52-59.5%, more preferably 52-59%, on the premise that it is lower than the Farino water absorption of the second flour.
The Farino water absorption of the second flour is preferably 60.5 to 67%, more preferably 61 to 67%, on the premise that it is higher than the Farino water absorption of the first flour.
　第１の小麦粉及び第２の小麦粉としては、ドーナツの製造に使用可能な各種の小麦粉（薄力粉、中力粉、準強力粉、強力粉等）の中から選択することができる。本発明では、第１の小麦粉及び第２の小麦粉それぞれから１種以上を選択することができる。
　第１の小麦粉及び第２の小麦粉は、それぞれ、典型的には、熱処理等の加工処理が施されていないものであるが、熱処理が施されていてもよい。 The first wheat flour and the second wheat flour can be selected from various wheat flours (soft flour, medium flour, semi-strong flour, strong flour, etc.) that can be used for manufacturing donuts. In the present invention, one or more types can be selected from each of the first wheat flour and the second wheat flour.
The first wheat flour and the second wheat flour are typically not subjected to processing treatment such as heat treatment, but may be subjected to heat treatment.
　本発明のミックスにおいて、第１の小麦粉と第２の小麦粉との含有質量比は、第１の小麦粉／第２の小麦粉として１．２２～１９．０であり、好ましくは１．３～１５．０、より好ましくは１．５～９．０である。両小麦粉の含有質量比が前記特定範囲から外れると、後述する比較例のように、本発明の所定の効果が奏されないおそれがある。 In the mix of the present invention, the content mass ratio of the first wheat flour and the second wheat flour is 1.22 to 19.0, preferably 1.3 to 15.0 as the first wheat flour/second wheat flour. 0, more preferably 1.5 to 9.0. If the content mass ratio of both wheat flours deviates from the specific range, there is a possibility that the desired effects of the present invention may not be achieved, as in the comparative example described later.
　本発明のミックスは、第１の小麦粉及び第２の小麦粉以外の他の穀粉類を含有してもよい。本発明において「穀粉類」とは、穀粉及び澱粉の両方を含む概念である。第１の小麦粉及び第２の小麦粉は穀粉の一種である。ここで言う「澱粉」は、小麦等の植物から単離された「純粋な澱粉」を意味し、穀粉中に含有されている澱粉とは区別される。
　前記他の穀粉類としては、食品の製造に使用可能な穀粉、澱粉を特に制限なく用いることができ、例えば、大豆粉、そば粉、米粉、コーンフラワー、大麦粉、ライ麦粉、はとむぎ粉、ひえ粉、あわ粉等の穀粉；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉等の澱粉；澱粉にα化、エーテル化、エステル化、アセチル化、架橋処理、酸化処理等の処理を施した加工澱粉が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The mix of the present invention may contain flours other than the first flour and the second flour. In the present invention, "flour" is a concept including both flour and starch. The first flour and the second flour are types of flour. The "starch" referred to here means "pure starch" isolated from plants such as wheat, and is distinguished from starch contained in cereal flour.
As the other cereal flours, cereal flours and starches that can be used for food production can be used without particular limitation. Grain flour such as flour and almond flour; Starch such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starch, and these can be used alone or in combination of two or more.
　本発明のミックスにおける穀粉類（第１の小麦粉及び第２の小麦粉を含む）の含有量は、該ミックスの全質量に対して、好ましくは４５～９５質量％、より好ましくは５０～９０質量％である。 The content of cereal flour (including the first wheat flour and the second flour) in the mix of the present invention is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, based on the total mass of the mix. is.
　第１の小麦粉及び第２の小麦粉による作用効果を一層確実に奏させるようにする観点から、本発明のミックス中の全ての穀粉類における第１の小麦粉及び第２の小麦粉の総含有量は、該穀粉類の全質量に対して、好ましくは４０質量％以上、より好ましくは７０質量％以上、更に好ましくは８０質量％以上である。 From the viewpoint of making the effects of the first wheat flour and the second wheat flour more reliable, the total content of the first wheat flour and the second wheat flour in all the flours in the mix of the present invention is It is preferably 40% by mass or more, more preferably 70% by mass or more, and still more preferably 80% by mass or more relative to the total mass of the cereal flour.
　本発明のミックス中の全ての穀粉類における第１の小麦粉の含有量は、該ミックスの全質量に対して、好ましくは４０～９７質量％、より好ましくは５５～９５質量％である。
　本発明のミックス中の全ての穀粉類における第２の小麦粉の含有量は、該ミックスの全質量に対して、好ましくは２．５～５０質量％、より好ましくは５～４５質量％である。 The content of the first wheat flour in all cereal flours in the mix of the present invention is preferably 40-97% by mass, more preferably 55-95% by mass, relative to the total mass of the mix.
The content of the second wheat flour in all cereal flours in the mix of the present invention is preferably 2.5-50% by mass, more preferably 5-45% by mass, relative to the total mass of the mix.
　本発明のミックスには、甘味や風味付け、あるいは口どけのさらなる向上等の観点から、穀粉類に加えてさらに、糖類を含有させることができる。糖類としては、広く食用に用いられる糖類を特に制限なく用いることができ、例えば、砂糖、ぶどう糖、オリゴ糖、麦芽糖、トレハロース、果糖が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
　本発明のミックスにおける糖類の含有量は、該ミックス中の穀粉類１００質量部に対して、好ましくは２０～８０質量部、より好ましくは２５～７５質量部である。 The mix of the present invention may further contain saccharides in addition to cereal flour from the viewpoint of sweetening and flavoring, or further improving meltability in the mouth. As sugars, sugars that are widely used for food can be used without particular limitation, and examples thereof include sugar, glucose, oligosaccharide, maltose, trehalose, and fructose, and these may be used alone or in combination of two or more. can be used
The content of saccharides in the mix of the present invention is preferably 20 to 80 parts by mass, more preferably 25 to 75 parts by mass with respect to 100 parts by mass of cereal flour in the mix.
　本発明のミックスは、前述の穀粉類及び糖類以外の他の成分を含有してもよい。他の成分としては、例えば、動物油脂、植物油脂等の油脂類；食塩、粉末醤油、果実由来の発酵物等の発酵物、粉末味噌、アミノ酸その他の調味料；炭酸水素ナトリウム（重曹）、ベーキングパウダー、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等の膨張剤又はイースト；グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、有機酸モノグリセリド、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等の乳化剤；グルテン、グリアジン、グルテニン（以上、小麦蛋白質）、全卵、卵白、卵黄（以上、卵蛋白質）、脱脂粉乳、ホエー蛋白（以上、乳蛋白質）、大豆蛋白質、ゼラチン等の蛋白素材；卵粉等の乾燥卵、増粘多糖類等、乳原料、香料、酵素、色素等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて適宜の量で用いることができる。 The mix of the present invention may contain ingredients other than the flours and sugars described above. Other ingredients include, for example, oils and fats such as animal fats and vegetable oils; salt, powdered soy sauce, fermented products such as fruit-derived fermented products, powdered miso, amino acids and other seasonings; sodium bicarbonate (sodium bicarbonate), baking Powder, swelling agent such as ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride or yeast; glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactylate, calcium stearoyl lactylate, etc. Emulsifier; gluten, gliadin, glutenin (wheat protein), whole egg, egg white, egg yolk (egg protein), skim milk powder, whey protein (milk protein), soybean protein, protein materials such as gelatin; eggs Dried eggs such as powders, thickening polysaccharides, milk raw materials, flavors, enzymes, pigments, etc., may be mentioned, and these may be used alone or in combination of two or more in an appropriate amount.
　本発明のミックスは、第１の小麦粉及び第２の小麦粉をはじめとする前述の成分を混合することによって得られる。本発明のミックスの常温常圧下での形態は、典型的には、粉末状、顆粒状などの粉体である。 The mix of the present invention is obtained by mixing the above ingredients including the first wheat flour and the second wheat flour. The form of the mix of the present invention under normal temperature and normal pressure is typically a powder such as powder or granules.
　本発明のミックスはドーナツの製造に使用することができる。本発明において「ドーナツ」とは、小麦粉を含む生地を油ちょうすることにより製造される食品を指し、ドーナツと呼ばれる食品の他、チュロス等も含まれる。本発明のミックスは、イーストの発酵力によって生地を膨らませるイーストドーナツの製造にも使用できるし、膨張剤を用いて生地を膨らませるケーキドーナツの製造にも使用できる。 The mix of the present invention can be used for manufacturing donuts. In the present invention, the term "doughnut" refers to a food product produced by frying dough containing wheat flour, and includes foods called donuts as well as churros and the like. The mix of the present invention can be used for the production of yeast donuts in which the dough is expanded by the fermenting power of yeast, and can also be used in the production of cake donuts in which the dough is expanded by using a leavening agent.
　次に、本発明のドーナツの製造方法について説明する。
　本発明のドーナツの製造方法は、前述の本発明のミックスを用いて調製した生地を、加熱した油中に投入して油ちょうする工程を有する。
　本発明のドーナツの製造方法は、典型的には、本発明のミックスを用いて生地を調製する工程（生地調製工程）と、該生地を所定形状に成形して成形生地を得る工程（成形工程）と、該成形生地を加熱した油中に投入して油ちょうしてドーナツを得る工程（油ちょう工程）とを有する。また、製造するドーナツがイーストドーナツの場合は、前記生地調製工程の後で前記成形工程の前に、生地を発酵させる工程を有する場合がある。前記の各工程は、基本的に常法に従って実施することができる。 Next, the manufacturing method of the donut of this invention is demonstrated.
The donut manufacturing method of the present invention has a step of putting the dough prepared using the mix of the present invention into heated oil and frying.
The donut manufacturing method of the present invention typically includes a step of preparing dough using the mix of the present invention (dough preparation step), and a step of forming the dough into a predetermined shape to obtain a formed dough (forming step ) and a step of putting the formed dough into heated oil and frying to obtain donuts (frying step). Moreover, when the donuts to be manufactured are yeast donuts, there may be a step of fermenting the dough after the dough preparing step and before the forming step. Each of the above steps can basically be carried out according to a conventional method.
　前記生地調製工程は、典型的には、ミックスに液体を添加して混合物を得、該混合物をミキサーによって攪拌（ミキシング）することで実施される。調製する生地は、液体の含有量が比較的少ない粘土状の生地（いわゆるドウ）でもよく、液体の含有量が比較的多いペースト状の生地（いわゆるバッター）でもよく、製造するドーナツの種類等に応じて適宜選択できる。ミックスに添加する液体としては、水、油、調味料、卵液（全卵、卵白、卵黄）、牛乳等を含んだ水性液体を例示できる。また、ミックスに対する液体の添加量は特に制限されないが、一般的にはミックス１００質量部に対して、好ましくは１５～６０質量部、より好ましくは２０～５５質量部である。なお、生地に対する液体の添加量を計算する場合、該液体として使用する全卵の含水率は７６質量％、該液体として使用する牛乳の含水率は８８質量％とする。 The dough preparation step is typically carried out by adding a liquid to the mix to obtain a mixture, and stirring (mixing) the mixture with a mixer. The dough to be prepared may be a clay-like dough with a relatively low liquid content (so-called dough) or a paste-like dough with a relatively high liquid content (so-called batter). It can be selected as appropriate. Examples of liquids to be added to the mix include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, and the like. The amount of the liquid added to the mix is not particularly limited, but is generally preferably 15 to 60 parts by mass, more preferably 20 to 55 parts by mass, per 100 parts by mass of the mix. When calculating the amount of liquid to be added to the dough, the moisture content of whole eggs used as the liquid is 76% by mass, and the moisture content of milk used as the liquid is 88% by mass.
　前記成形生地の形状は特に制限されず、すなわち製造するドーナツの形状は特に制限されず、リング状など、任意の形状を選択し得る。また、ドーナツ１個当たりの生地の重量、すなわち前記油ちょう工程で油中に投入する成形生地の重量は特に制限されないが、一般的には、好ましくは２０～８０ｇ、より好ましくは２０～７０ｇである。 The shape of the molded dough is not particularly limited, that is, the shape of the donut to be manufactured is not particularly limited, and any shape such as ring shape can be selected. In addition, the weight of the dough per donut, that is, the weight of the molded dough put into the oil in the frying step, is not particularly limited, but is generally preferably 20 to 80 g, more preferably 20 to 70 g. be.
　前記油ちょう工程において、生地（成形生地）を油ちょうする際の油温は、製造するドーナツの種類等に応じて適宜設定すればよく、特に制限されないが、好ましくは１５０～２２０℃、より好ましくは１６５～２００℃である。 In the frying step, the oil temperature when frying the dough (formed dough) may be appropriately set according to the type of donut to be produced, etc., and is not particularly limited, but is preferably 150 to 220 ° C., more preferably 150 to 220 ° C. is 165-200°C.
　本発明のドーナツの製造方法は、油中に投入する生地（成形生地）の重量（以下、「生地重量」とも言う。）Ｗ（単位：ｇ）と、該生地の油中への投入時点から該生地が油面に浮上してくるまでに要する時間（以下、「浮上時間」とも言う。）Ｔ（単位：秒）との比率が、Ｗ／Ｔ＝２．７～５．５、好ましくは２．７～５．０、より好ましくは３．０～５．０となるようにする点で特徴づけられる。前述の本発明のミックスを用いて生地を調製し、且つ生地重量Ｗと浮上時間Ｔとの比率Ｗ／Ｔを前記特定範囲に調整することで、食感及び外観に優れるドーナツを安定的に製造することが可能となる。
　比率Ｗ／Ｔは、例えば、ミックスにおける成分（例えば、糖類、油脂、膨張剤等）の含有量、前記生地調製工程でミックスに添加する液体（例えば、水、卵液等）の量、ミックスと液体との混合物のミキシング時間等を適宜調整することで調整し得る。比率Ｗ／Ｔは、ミックス中において膨張剤として使用される重曹と併用される酸性剤の種類によっても調整できる。前記酸性剤としては、アルミニウム塩及びリン酸塩以外のものであって、食品に配合し得る常温で固体の酸又はその塩を用いることができ、例えば、コハク酸、フマル酸、酒石酸、クエン酸、リンゴ酸、アジピン酸、グルコン酸、乳酸などの有機酸又はそれらの塩が挙げられ、本発明のミックスではこれらの１種を単独で又は２種以上を組み合わせて用いることができる。 The method for producing donuts of the present invention includes the weight of the dough (formed dough) to be put into oil (hereinafter also referred to as "dough weight") W (unit: g), and from the time of putting the dough into oil The ratio of the time required for the dough to surface to the oil surface (hereinafter also referred to as "floating time") T (unit: seconds) is W / T = 2.7 to 5.5, preferably 2.7 to 5.0, more preferably 3.0 to 5.0. By preparing the dough using the mix of the present invention described above and adjusting the ratio W / T between the dough weight W and the floating time T to the specific range, donuts with excellent texture and appearance can be stably produced. It becomes possible to
The ratio W / T is, for example, the content of ingredients in the mix (e.g., sugars, fats, swelling agents, etc.), the amount of liquids (e.g., water, egg liquid, etc.) added to the mix in the dough preparation process, the mix and It can be adjusted by appropriately adjusting the mixing time of the mixture with the liquid. The ratio W/T can also be adjusted by the type of acid agent used in combination with the baking soda used as a swelling agent in the mix. Examples of the acidic agent include acids other than aluminum salts and phosphates that are solid at room temperature and salts thereof that can be blended in foods. Examples include succinic acid, fumaric acid, tartaric acid, and citric acid. , malic acid, adipic acid, gluconic acid, lactic acid and the like, or salts thereof, and the mix of the present invention can use one of these alone or in combination of two or more.
　以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。 The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～１４及び比較例１～１６〕
　下記表１又は表２の「ミックス組成」の欄に記載の配合で原材料を混合して、ドーナツ用ミックスを製造した。使用した原材料の詳細は下記のとおりである。
・小麦粉Ａ１、Ａ２：薄力粉
・小麦粉Ｂ１、Ｂ２：準強力粉
・小麦粉Ｂ３：強力粉
・糖類：グラニュ糖、三井製糖株式会社製、商品名「スプーン印　グラニュ糖」
・油脂：ショートニング、ミヨシ油脂株式会社製、商品名「クローネショートニング」
・膨張剤：ベーキングパウダー、オリエンタル酵母工業株式会社製、商品名「ベーキングパウダーＭ＃１」 [Examples 1 to 14 and Comparative Examples 1 to 16]
A donut mix was produced by mixing the raw materials according to the formulation described in the "mix composition" column of Table 1 or Table 2 below. Details of the raw materials used are as follows.
・Wheat flour A1, A2: soft flour ・Wheat flour B1, B2: semi-strong flour ・Wheat flour B3: strong flour ・Sugars: granulated sugar, manufactured by Mitsui Sugar Co., Ltd., trade name “Spoon-marked granulated sugar”
・ Fats and oils: Shortening, manufactured by Miyoshi Oil Co., Ltd., trade name “Krone Shortening”
・ Baking powder: Baking powder, manufactured by Oriental Yeast Co., Ltd., trade name "Baking powder M # 1"
〔製造例：オールドファッションドーナツの製造〕
　各実施例及び比較例のミックスを用いて、ケーキドーナツの一種であるオールドファッションドーナツを製造した。具体的には、市販のミキサーに、ミックス１５００ｇと、水及び全卵（表１又は表２に示す量）と、乳化剤（該ミックス１００質量部に対して２質量部）とを投入し、低速で１２０秒攪拌した後、ミキサーの攪拌翼に付着した生地をかき落としてから高速で１５０秒攪拌して生地を調製した（生地調製工程）。前記生地を品温２５℃で１０分間静置した後、ドーナツ１個当たり３３ｇに分割し、その分割生地をリング状に成形して成形生地を得た（成形工程）。前記成形生地を油温１８０℃の油中に投入し、に入れて１分５秒油ちょうした後、該成形生地を上下反転させて反対側の面を１分５秒油ちょうし、オールドファッションドーナツを製造した。オールドファッションドーナツは、表面（上面）側のみにクラックと呼ばれる割れ目が形成され、裏面（下面）側にはクラックが形成されないことが望ましいとされている。 [Manufacturing example: Manufacturing of old-fashioned donuts]
Old-fashioned donuts, which are a type of cake donut, were produced using the mixes of each example and comparative example. Specifically, 1500 g of the mix, water and whole eggs (the amounts shown in Table 1 or Table 2), and an emulsifier (2 parts by weight per 100 parts by weight of the mix) are added to a commercially available mixer, and the mixture is mixed at a low speed. After stirring for 120 seconds at , the dough adhering to the stirring blades of the mixer was scraped off, and then stirred at high speed for 150 seconds to prepare a dough (dough preparing step). After the dough was allowed to stand at a product temperature of 25° C. for 10 minutes, it was divided into 33 g per donut, and the divided dough was molded into a ring shape to obtain a molded dough (molding step). The molded dough is put into oil with an oil temperature of 180 ° C. and fried for 1 minute and 5 seconds. manufactured. It is desirable that old-fashioned donuts have cracks called cracks formed only on the front surface (upper surface) and no cracks formed on the back surface (lower surface).
〔評価試験〕
　製造したオールドファッションドーナツについて、油ちょう後に粗熱をとった後、その食感（サクミ、くちゃつきのなさ、口どけの良さ）及び外観（クラック）を下記評価基準（５点満点）に従って評価した。評価は１０名の専門パネラーが実施した。１０名の専門パネラーの評価点の算術平均値を表１又は表２に示す。 〔Evaluation test〕
After the produced old-fashioned donuts were cooled after frying, the texture (crispy, no crunchiness, good meltability in the mouth) and appearance (cracks) were evaluated according to the following evaluation criteria (out of 5 points). . The evaluation was carried out by 10 expert panelists. Table 1 or Table 2 shows the arithmetic mean of the scores of 10 expert panelists.
＜サクミの評価基準＞
５点：非常にサクサクしていて、歯もろく、極めて良好。
４点：サクサクしており、良好。
３点：サクミが不足している。
２点：サクミがほとんどなく、しなり気味であり、不良。
１点：サクミが全くなく、しなっており、極めて不良。
＜くちゃつきのなさの評価基準＞
５点：くちゃつきが全くなく、極めて良好。
４点：くちゃつきがほとんどなく、良好。
３点：わずかにくちゃつきがある。
２点：くちゃつきがあり、不良。
１点：非常にクチャクチャし、極めて不良。
＜口どけの評価基準＞
５点：極めて良好。
４点：良好。
３点：やや劣る。
２点：劣る。
１点：口の中でだんごになり、非常に劣る。
＜外観の評価基準＞
５点：表面側のクラックが非常に大きく、色付きのコントラストが極めて明瞭である。
４点：表面側のクラックが大きく、色付きのコントラストが明瞭である。
３点：表面側のクラックがやや小さい。
２点：表面側のクラックが小さく、表面側の一部にクラックが非形成の部分が存在する。あるいは表面側のクラックが大きく、ドーナツの形状が安定しない。
１点：表面側にクラックがない。あるいはクラックが表面側及び裏面側の双方に形成され、ドーナツの形状が崩壊しやすい。 <Evaluation Criteria for Sakumi>
5 points: Very good, very crispy and fragile.
4 points: Good and crispy.
3 points: Sakumi is insufficient.
2 points: There is almost no squeezing, there is a slight bending, and it is unsatisfactory.
1 point: No squeezing, bending, and extremely poor.
<Evaluation criteria for smoothness>
5 points: Absolutely no crinkling, extremely good.
4 points: Almost no squeaking, good.
3 points: Slightly crumbly.
2 points: There is creasing and is defective.
1 point: Very crumbly and extremely poor.
<Evaluation Criteria for Melt in the Mouth>
5 points: Very good.
4 points: Good.
3 points: Slightly inferior.
2 points: Inferior.
1 point: It becomes a dumpling in the mouth and is very inferior.
<Appearance Evaluation Criteria>
5 points: The cracks on the surface side are very large, and the color contrast is extremely clear.
4 points: Large cracks on the surface side, clear color contrast.
3 points: Slightly small cracks on the surface side.
2 points: The cracks on the surface side are small, and there are portions where no cracks are formed on the surface side. Alternatively, the cracks on the surface side are large and the shape of the donut is not stable.
1 point: No cracks on the surface side. Alternatively, cracks are formed on both the front side and the back side, and the donut shape tends to collapse.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すとおり、各実施例は、ファリノ吸水率が５２～６０％である第１の小麦粉と、ファリノ吸水率が６０～６８％であって且つ該第１の小麦粉に比べてファリノ吸水率が高い第２の小麦粉とを含有し、且つ第１の小麦粉と第２の小麦粉との含有質量比が、第１の小麦粉／第２の小麦粉＝１．２２～１９．０の範囲にあるミックスを用いたことに起因した、これを満たさないミックスを用いた各比較例に比べて、ドーナツの食感及び外観に優れていた。 As shown in Table 1, each example contains a first flour with a farino water absorption of 52-60% and a farino water absorption of 60-68% compared to the first flour. A mix containing a second wheat flour with a high content and a content mass ratio of the first flour and the second flour in the range of first flour / second flour = 1.22 to 19.0 The texture and appearance of the donuts were excellent compared to each comparative example using a mix that did not satisfy this due to the use of .
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　表２に示すとおり、各実施例は、油ちょう工程において生地重量Ｗと浮上時間Ｔとの比率Ｗ／Ｔが２．７～５．５の範囲にあるため、これを満たさない各比較例に比べて、ドーナツの食感及び外観に優れていた。 As shown in Table 2, in each example, the ratio W / T between the dough weight W and the floating time T in the frying process is in the range of 2.7 to 5.5. Comparative examples that do not satisfy this In comparison, the texture and appearance of the donuts were excellent.
　本発明によれば、食感及び外観に優れるドーナツを安定的に製造し得るドーナツ用ミックス及びドーナツの製造方法が提供される。 According to the present invention, a donut mix and a donut manufacturing method that can stably produce donuts with excellent texture and appearance are provided.

Claims (4)

  1. 　ファリノグラフによる吸水率が５２～６０％である第１の小麦粉と、該吸水率が６０～６８％であって且つ該第１の小麦粉に比べて該吸水率が高い第２の小麦粉とを含有し、
    　前記第１の小麦粉と前記第２の小麦粉との含有質量比が、第１の小麦粉／第２の小麦粉＝１．２２～１９．０である、ドーナツ用ミックス。     A first wheat flour having a farinograph water absorption of 52 to 60%, and a second wheat flour having a water absorption of 60 to 68% and having a higher water absorption than the first wheat flour. ,
    A donut mix, wherein the content mass ratio of the first wheat flour and the second wheat flour is first wheat flour/second flour = 1.22 to 19.0.
  2. 　前記ミックス中の全ての穀粉類における前記第１の小麦粉及び前記第２の小麦粉の総含有量が４０質量％以上である、請求項１に記載のドーナツ用ミックス。 The donut mix according to claim 1, wherein the total content of the first wheat flour and the second wheat flour in all grain flours in the mix is 40% by mass or more.
  3. 　請求項１又は２に記載のドーナツ用ミックスを用いて調製した生地を、加熱した油中に投入して油ちょうする工程を有し、
    　油中に投入する前記生地の重量Ｗ（単位：ｇ）と、該生地の油中への投入時点から該生地が油面に浮上してくるまでに要する時間Ｔ（単位：秒）との比率が、Ｗ／Ｔ＝２．７～５．５となるようにする、ドーナツの製造方法。     A step of putting the dough prepared using the donut mix according to claim 1 or 2 into heated oil and frying,
    The ratio of the weight W (unit: g) of the dough to be put into the oil and the time T (unit: seconds) required for the dough to rise to the surface of the oil after the dough is put into the oil. is a donut manufacturing method in which W / T = 2.7 to 5.5.
  4. 　請求項１又は２に記載のドーナツ用ミックスを用いて製造された、ドーナツ。 A donut manufactured using the donut mix according to claim 1 or 2.
PCT/JP2022/024264 2021-06-24 2022-06-17 Doughnut mix and method for producing doughnut WO2022270421A1 (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50132159A (en) * 1974-04-08 1975-10-20
JP2005102581A (en) * 2003-09-30 2005-04-21 Nippon Flour Mills Co Ltd Cake doughnut and method for producing cake doughnut
JP2018023317A (en) * 2016-08-10 2018-02-15 昭和産業株式会社 Manufacturing method of doughnut, mix for doughnut used therefor

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50132159A (en) * 1974-04-08 1975-10-20
JP2005102581A (en) * 2003-09-30 2005-04-21 Nippon Flour Mills Co Ltd Cake doughnut and method for producing cake doughnut
JP2018023317A (en) * 2016-08-10 2018-02-15 昭和産業株式会社 Manufacturing method of doughnut, mix for doughnut used therefor

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