WO2022270421A1 - Préparation pour beignets et procédé de production de beignets - Google Patents

Préparation pour beignets et procédé de production de beignets 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
Authority
WO
WIPO (PCT)
Prior art keywords
dough
wheat flour
mix
flour
oil
Prior art date
Application number
PCT/JP2022/024264
Other languages
English (en)
Japanese (ja)
Inventor
大悟 中畑
Original Assignee
日清製粉プレミックス株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清製粉プレミックス株式会社 filed Critical 日清製粉プレミックス株式会社
Priority to JP2023530422A priority Critical patent/JPWO2022270421A1/ja
Priority to CN202280030197.6A priority patent/CN117320555A/zh
Publication of WO2022270421A1 publication Critical patent/WO2022270421A1/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
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Une préparation pour beignets selon la présente invention contient une première farine de blé qui a un taux d'absorption d'eau de 52 à 60 %, tel que mesuré avec un farinographe, et une seconde farine de blé qui a un taux d'absorption d'eau de 60 à 68 %, tel que mesuré de la même manière, et dont le taux d'absorption d'eau est supérieur au taux d'absorption d'eau de la première farine de blé. Le rapport en masse de la teneur de la première farine de blé à la teneur de la seconde farine de blé (première farine de blé/seconde farine de blé) est de 1,22 à 19,0. Un procédé de production d'un beignet selon la présente invention comprend une étape consistant à mettre une pâte, laquelle est préparée à l'aide du mélange susmentionné, dans une huile chauffée et à frire la pâte dans l'huile, le rapport entre le poids W (g) de la pâte à mettre dans l'huile et la durée T (secondes) nécessaire depuis le point d'introduction de la pâte dans l'huile jusqu'à ce que la pâte remonte à la surface de l'huile (W/T) étant régulé entre 2,7 et 5,5.
PCT/JP2022/024264 2021-06-24 2022-06-17 Préparation pour beignets et procédé de production de beignets WO2022270421A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
JP2023530422A JPWO2022270421A1 (fr) 2021-06-24 2022-06-17
CN202280030197.6A CN117320555A (zh) 2021-06-24 2022-06-17 甜甜圈用混合料及甜甜圈的制造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021105051 2021-06-24
JP2021-105051 2021-06-24

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WO2022270421A1 true WO2022270421A1 (fr) 2022-12-29

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JP (1) JPWO2022270421A1 (fr)
CN (1) CN117320555A (fr)
WO (1) WO2022270421A1 (fr)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50132159A (fr) * 1974-04-08 1975-10-20
JP2005102581A (ja) * 2003-09-30 2005-04-21 Nippon Flour Mills Co Ltd ケーキドーナツ及びケーキドーナツの製造方法
JP2018023317A (ja) * 2016-08-10 2018-02-15 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS50132159A (fr) * 1974-04-08 1975-10-20
JP2005102581A (ja) * 2003-09-30 2005-04-21 Nippon Flour Mills Co Ltd ケーキドーナツ及びケーキドーナツの製造方法
JP2018023317A (ja) * 2016-08-10 2018-02-15 昭和産業株式会社 ドーナツの製造方法、及びそれに用いるドーナツ用ミックス

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Publication number Publication date
JPWO2022270421A1 (fr) 2022-12-29
CN117320555A (zh) 2023-12-29

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