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
  • A21D10/00—Batters, dough or mixtures before baking
• • 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
  • A21D2/36—Vegetable material

Definitions

• the present invention relates to a mix for fried snacks used in producing fried snacks such as donuts.
• Patent Document 1 describes a method for producing donuts with a soft, crisp texture, which is characterized by using ingredients containing specific amounts of (A) pregelatinized high amylose starch (pregelatinized high amylose corn starch in the example), (B) starch other than pregelatinized high amylose starch (wheat starch in the example), and (C) pregelatinized starch containing pregelatinized high amylose starch and/or grain flour and/or starch other than pregelatinized grains (pregelatinized wheat starch in the example), and by using a specific amount of whole eggs in the preparation of the dough.
• pregelatinized grain flour is not used as an ingredient.
• Patent Document 2 describes a mix for baked goods that prevents the filling from spilling out of the dough during baking when the dough contains pregelatinized starch or pregelatinized grain flour in filled baked goods such as taiyaki, which are made from a liquid or paste-like dough.
• This mix for baked goods is characterized by containing specific amounts of non-gelatinized grain flour and/or non-gelatinized starch, pregelatinized starch and/or pregelatinized grain flour, and a temperature-rising gelling thermoreversible gelling agent.
• Patent Document 2 does not describe any technical matters related to fried goods.
• the content of pregelatinized starch (when the cereal flour contains multiple types of pregelatinized starch, the total content of these) is preferably 20 to 50 mass%, more preferably 25 to 45 mass%, based on the total mass of the cereal flour.
• the content of gelatinized flour (the total content of gelatinized flours when multiple types of gelatinized flours are contained in the cereal flours) is preferably 15 to 35 mass%, more preferably 20 to 30 mass%, relative to the total mass of the cereal flours.
• the ratio of the content of pregelatinized starch to the content of pregelatinized flour in the cereal flours contained in the mix of the present invention, as the former/the latter, is preferably 0.57 to 3.30, and more preferably 0.83 to 2.25.
• B-1) Crush the sample (gelatinized flour) with a homogenizer to a size of 100 mesh or less. Place 0.08 to 0.10 g of the crushed sample flour in a glass homogenizer. B-2) 8.0 mL of demineralized water is added to the contents of the glass homogenizer, and the glass homogenizer is moved up and down 10 to 20 times to disperse the contents, thereby obtaining a dispersion. B-3) Place 2 mL of the dispersion liquid prepared in B-2) into each of two 25 mL graduated test tubes, and dilute one of the tubes to the volume with 0.8 M acetic acid-Na acetate buffer to use as the test section.
• the cereal flours contained in the mix of the present invention may further contain non-gelatinized cereal flours in addition to pregelatinized cereal flours (gelatinized starch, gelatinized cereal flour).
• non-gelatinized cereal flours refers to cereal flours containing starch that has not been gelatinized (gelatinized). Specific examples of non-gelatinized cereal flours include non-gelatinized starch and non-gelatinized cereal flour.
• non-gelatinized starch for example, the above-mentioned unprocessed starch or processed starch obtained by subjecting unprocessed cereal flour to a processing treatment other than gelatinization can be used.
• non-gelatinized cereal flour for example, the above-mentioned unprocessed cereal flour or processed flour obtained by subjecting unprocessed cereal flour to a processing treatment other than gelatinization can be used.
• each of the non-gelatinized starch and non-gelatinized cereal flour one type may be used alone, or multiple types may be used in combination.
• fats and oils examples include vegetable fats and oils such as salad oil, hardened palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, mango kernel oil, monkey fat, and illipe fat; animal fats and oils such as beef tallow, milk fat, lard, fish oil, and whale oil; and processed fats and oils obtained by subjecting various animal and vegetable fats and oils to treatments such as hydrogenation, fractionation, and ester exchange. These can be used alone or in combination of two or more.
• vegetable fats and oils such as salad oil, hardened palm oil, palm kernel oil, coconut oil, corn oil, olive oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, cocoa butter, shea butter, mango kernel oil, monkey fat, and illipe fat
• animal fats and oils such as beef tallow, milk fat, l
• the fat or oil used in the present invention may be a liquid fat or oil having fluidity at room temperature and normal pressure, a solid fat or oil that is solid or semi-solid at room temperature and normal pressure, or a powdered fat or oil that is powdery at room temperature and normal pressure.
• the fat or oil is particularly preferably a solid fat or oil, and specific examples thereof include butter, margarine, fat spread, and shortening.
• the content of fats and oils in the mix of the present invention is preferably 10 to 30 parts by mass per 100 parts by mass of the cereal flour in the mix.
• fried snacks refers to foods obtained by frying dough containing cereal flour, and examples of fried snacks that contain other ingredients (e.g., fillings) in addition to the fried dough include donuts, churros, piroshki, sata andagi, and fried buns.
• the amount of the aqueous liquid used in the dough preparation step can be appropriately adjusted depending on the type of fried confectionery to be produced, and is not particularly limited, but is typically preferably 100 to 600 parts by mass per 100 parts by mass of cereal flour in the mix of the present invention.
• the deep-frying step can be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the deep-frying step.
• the molded dough was put into an oil tank filled with rapeseed oil at an oil temperature of 175°C, and the molded dough was fried for a total of 2 minutes and 30 seconds while being turned upside down every 30 seconds, to produce the donuts.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Confectionery (AREA)
• Grain Derivatives (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

Priority Applications (2)

Applications Claiming Priority (2)

Publications (1)

Family

ID=91717474

Family Applications (1)

Country Status (4)

Citations (7)

• 2023
  • 2023-12-19 CN CN202380029927.5A patent/CN118922082A/zh active Pending
  • 2023-12-19 JP JP2024521802A patent/JP7531754B1/ja active Active
  • 2023-12-19 WO PCT/JP2023/045392 patent/WO2024143059A1/ja not_active Ceased
  • 2023-12-19 TW TW112149480A patent/TWI877960B/zh active

Patent Citations (7)

Non-Patent Citations (1)

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