JP6773510B2 - Mix for donuts and method of manufacturing frozen donuts using it - Google Patents

Description

The present invention relates to a donut that can be eaten as it is, not only at room temperature but also in a frozen state.

Donuts are a type of fried confectionery that is made by preparing dough from flour, sugar, eggs, etc. and oiling the prepared dough. Cake donuts whose dough is inflated with a leavening agent and yeast are combined. There are two types of yeast donuts that are used to inflate the dough by fermentation. The dough used to make donuts may be frozen. Frozen dough is convenient because it can be stored for a long time, but in stores such as fast food, it is necessary to cook immediately according to the customer's order, and the frozen dough must be cooked for a short time without thawing. It is desirable to be able to oil with. In Patent Document 1, as a frozen donut dough that can meet such demands, wheat flour having a protein value of 8.5 to 14% by weight is the main component, and sugars such as sugar, fructose, and maltose are added to 5 to 30% by weight. Those containing are disclosed.

Further, Patent Document 2 discloses an improved technique for frozen dough for bagels. Generally, bagels are produced by boiling or steaming a dough mass and then baking it. The surface of the bread dough mass is gelatinized by boiling or steaming the dough mass, which is different from ordinary donuts and is unique to bagels. Brings the texture of. The frozen dough for bagels described in Patent Document 2 is produced by preparing a donut-shaped bread dough mass, treating the surface of the bread dough mass with an acid solution such as warmed edible vinegar, and freezing it.

Further, the bread obtained by baking the frozen dough tends to have a deterioration in quality such as texture as compared with the bread obtained by baking the unfrozen dough. In view of such problems, in Patent Document 3, as an improvement technique for frozen bread dough, an aqueous solution containing egg white, sugar, etc. is coated on the surface of the molded dough after molding the yeast-containing bread dough and before the final fermentation. It has been proposed to freeze.

Japanese Unexamined Patent Publication No. 2003-274843 Special Publication No. 2000-506390 Japanese Unexamined Patent Publication No. 2-286033

Conventional donuts are manufactured on the assumption that they will be eaten at room temperature. The donut, which is an intermediate product in the production of donuts, may be frozen, but it is not common to freeze the donuts obtained by oiling the donuts, and it is not possible to eat the frozen donuts as they are without thawing. , It is not established as a donut eating habit. Frozen donuts can be expected to have a new texture that normal temperature donuts do not have, but simply freezing conventional donuts may result in a lower texture and taste than normal temperature donuts, which may make them unpleasant. .. Regarding frozen dough, various improved techniques such as those in Patent Documents 1 to 3 have been proposed, but a technique capable of providing delicious donuts even when eaten in a frozen state has not yet been provided.

The object of the present invention is to maintain an edible state without becoming too hard even when frozen, and to enjoy a crispy texture even when eating the frozen state, and the same as at room temperature. The present invention relates to a donut mix suitable for producing a donut that can be enjoyed with a pleasant texture even when eaten at a moderate temperature, a method for producing a donut using the same, and providing a frozen donut.

The present invention is a donut mix suitable for producing frozen donuts that can be eaten in a frozen state, and comprises 25 to one or more first components selected from the group consisting of sugar, sugar alcohol, dextrin and soluble starch. It is a donut mix containing 70% by mass and 0.1 to 10% by mass of one or more second components selected from the group consisting of non-wheat-derived protein material, thickener and dietary fiber.

Further, the present invention is a method for producing a frozen donut that can be eaten in a frozen state. Water is added to the donut mix of the present invention to prepare a donut, and the donut is oiled to obtain a donut, and the donut is obtained. Is a method for producing frozen donuts, which comprises a step of freezing.

The present invention is a donut that can be eaten in a frozen state, and is composed of wheat flour, one or more first components selected from the group consisting of sugar, sugar alcohol, dextrin and soluble starch, and a non-wheat-derived protein material. It contains one or more second components selected from the group consisting of thickeners and dietary fiber, the content of the first component is 25 to 70% by mass, and the content of the second component is 0.1. It is a donut that is 10% by mass.

According to the present invention, it is possible to maintain an edible state without becoming too hard even when frozen, and to enjoy a crispy texture even when eating the frozen state, and the same as at room temperature. Provided are a donut mix suitable for producing a donut that can be enjoyed with a pleasant texture even when eaten at a moderate temperature, a method for producing a donut using the same, and a frozen donut.

The donut mix of the present invention contains one or more first components (sugars) selected from the group consisting of sugars, sugar alcohols, dextrins and soluble starches. By including the first component in the donut mix, the donuts produced using the mix do not become too hard even when frozen, and the eatability of the donuts in the frozen state is improved. In particular, sugar and sugar alcohol are preferable because they have an excellent texture in the frozen state of the donut.

As the sugar, those that can be used in general foods can be used without particular limitation. For example, glucose (dextrose), sucrose (sucrose), maltose (maltose), fructose (fruit sugar), lactose (lactose), cyclodextrin , Enzyme saccharified candy, acid saccharified sucrose, reduced polysucrose, reduced lactose, sorbitol, xylitol, multitoll, erythritol, mannitol, palatinit, lactitol, linear oligosaccharide alcohol, branched oligosaccharide alcohol, oligosaccharide, xylose, trehalose Sugar, soybean oligosaccharide, galactooligosaccharide, xylooligosaccharide, arabinose, palatinose oligosaccharide, agarooligosaccharide, chitin oligosaccharide, milk fruit oligosaccharide, hemicellulose, moraces, isomaltooligosaccharide, maltooligosaccharide, coupling sugar, raffinose, lactulose, theandeoligo Examples thereof include sucrose and genti-oligosaccharide, and one of these can be used alone or in combination of two or more.

The sugar alcohol is obtained by reducing monosaccharides, oligosaccharides in which 2 to 10 molecules of monosaccharides are bound, dextrin, starch syrup, starch, etc. by fermentation or hydrogenation. As the sugar alcohol, those that can be used in general foods can be used without particular limitation. For example, reduced polydextrose, reduced lactose, glycerol, sorbitol, xylitol, maltitol, erythritol, mannitol, palatinit, lactitol, and linear oligo. Examples thereof include sugar alcohols, branched oligosaccharide alcohols, highly saccharified reduced starch syrup, reduced maltitol starch syrup, and reduced starch syrup, and one of these can be used alone or in combination of two or more.

As the dextrin and the soluble starch, those that can be used for foods in general can be used without particular limitation.
Soluble starch is obtained by subjecting starch to some kind of treatment and hydrolyzing it, and it is hardly soluble in cold water but soluble in hot water. Examples of the treatment applied to the starch include heat treatment and acid treatment. Examples of the heat treatment of starch include high-pressure steaming or roasting of starch. Examples of the acid treatment of the starch include a treatment in which an oxidizing agent such as sodium hypochlorite, sodium chlorite, hydrogen peroxide and peracetic acid or an acid such as sulfuric acid and hydrochloric acid is allowed to act on a starch slurry composed of starch and water. After such acid treatment, neutralization, washing with water, dehydration, and drying are performed. The starch used as a raw material for soluble starch is not particularly limited, and examples thereof include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch.

In the donut mix of the present invention, at least one of monosaccharide and disaccharide is used as the first component (sugar) from the viewpoint of further improving the eatability of the donut produced by using the same in a frozen state. It is preferably contained, and it is particularly preferable to contain both monosaccharides and disaccharides. As a combination of monosaccharide and disaccharide preferably used in the present invention, a combination of glucose (monosaccharide) and sucrose (disaccharide) can be exemplified. As another preferable combination, a combination of glucose (monosaccharide), sucrose (disaccharide) and maltose (disaccharide) can be exemplified.

In the donut mix of the present invention, the content of the first component is 25 to 70% by mass, preferably 30 to 50% by mass, based on the total mass of the mix. If the content of the first component is less than 25% by mass, there is little significance in using it, and if the content of the first component exceeds 70% by mass, the increase in oil absorption cannot be suppressed and the oil is oily. May result in a donut with a savory flavor.

Further, when both monosaccharides and disaccharides are used as the first component as described above, the content of monosaccharides in the donut mix of the present invention is preferably 20 to 20 to the total mass of the mix. It is 30% by mass, more preferably 20 to 25% by mass, and the disaccharide content is preferably 10 to 20% by mass, still more preferably 10 to 15% by mass, based on the total mass of the mix. For example, when both glucose (monosaccharide) and sucrose (disaccharide) are used as the first component in a donut mix, the content of these is adjusted within the specific range, and the mixture is produced using the mix. The possibility of eating frozen donuts in a frozen state can be further improved.

In addition to the first component, the donut mix of the present invention further contains one or more second components selected from the group consisting of non-wheat-derived protein materials, thickeners and dietary fiber. As described above, the donut mix of the present invention contains 25 to 70% by mass of the first component, which is a saccharide, and the saccharide content in a normal donut mix is about 10 to 20% by mass. It can be said that the donut mix of the present invention contains a large amount of sugar as compared with a normal product. The use of such a relatively large amount of sugar can be expected to improve the eatability, texture, taste, etc. of the donut in the frozen state, but on the other hand, due to the action of the high content sugar, the oil syrup during the production of the donut There is a concern that the amount of oil absorbed will increase, the texture of the donut will decrease, and the donut will become oily. Therefore, in the donut mix of the present invention, a second component (oil absorption inhibitory component) that can contain a relatively large amount of saccharides (the first component) and suppress an increase in oil absorption due to the high content of the saccharides. ), A non-wheat-derived protein material, a thickener or dietary fiber is contained. By including the second component in the donut mix, the oiliness of the donut produced using the mix is reduced, and the texture of the donut in the frozen state is improved, so that the donut can be mixed. When eaten in a frozen state, it is possible to enjoy a crispy new texture that cannot be obtained with a donut with a product temperature similar to room temperature, and the donut is eaten at a product temperature similar to room temperature. If you do, you will be able to enjoy a pleasant texture.

Examples of non-wheat-derived protein materials include soybean flour, egg white flour, egg yolk flour, whole egg flour, skim milk powder, whole milk powder, whey protein, casein protein, etc., and one of these may be used alone or in combination of two or more. Can be used in combination. The donut mix of the present invention usually contains wheat flour, and the flour contains protein. However, in the present invention, a non-wheat-derived protein material is used as a protein source in addition to the protein contained in the wheat flour. use. Among these non-wheat-derived protein materials, soybean flour and egg white flour are preferably used in the present invention because they have an excellent effect of improving the texture of donuts in a frozen state. It is particularly preferable to use both soybean flour and egg white flour in combination. The soybean powder is a powder of soybean, and specific examples thereof include full-fat soybean powder, defatted soybean powder, soymilk powder, okara powder, soybean flour, and isolated soybean protein.

Dietary fiber is a component contained in food that is indigestible to animal digestive enzymes, and in the present invention, dietary fiber is a fiber extracted from various food materials through some processing steps such as purification. Alternatively, a fibrous composition containing the fibrous material and other components can be used. In general, dietary fiber is roughly classified into water-soluble fiber and insoluble fiber. In the present invention, only one of both fibers may be used, or both may be used. Examples of the water-soluble fiber include polydextrose, indigestible dextrin and the like, and examples of the insoluble fiber include cellulose, hemicellulose, lignin and the like.

As the thickener, those that can be used for all foods can be used without particular limitation. Specifically, for example, alginic acid, sodium alginate, potassium alginate, propylene glycol alginate, arabic gum, tragant gum, carrageenan, gutty gum, Examples thereof include arabinogalactan, locust bean gum, guar gum, tamarind gum, agar, carrageenan, xanthan gum, curdran, gelatin, casein, carboxymethyl cellulose, methyl cellulose, pectin, agarose, glucomannan, chitin and chitosan.

In the donut mix of the present invention, the content of the second component is 0.1 to 10% by mass, preferably 3 to 5% by mass, based on the total mass of the mix. If the content of the second component is less than 0.1% by mass, there is little point in using it, and if the content of the second component exceeds 10% by mass, the donut produced using the mix is used. However, there is a risk that it will not melt in the mouth in both frozen and normal temperature conditions. When dietary fiber is used as the second component, the content of dietary fiber in the donut mix is a value (crude fiber amount) measured according to the Proski method (enzyme-weight method) described in the nutrition labeling standard. ).

The donut mix of the present invention usually contains flour in addition to the above ingredients. As the wheat flour, those usually used for producing donuts can be used without particular limitation, and examples thereof include strong wheat flour, semi-strong wheat flour, medium-strength wheat flour, weak wheat flour, durum wheat flour, and one of these. It can be used alone or in combination of two or more. Among these flours, weak wheat flour is particularly preferable.

In the donut mix of the present invention, the content of wheat flour is preferably 35 to 60% by mass, more preferably 40 to 50% by mass, based on the total mass of the mix.

In addition to the above-mentioned first component (sugar), second component (oil absorption inhibitory component) and wheat flour, the donut mix of the present invention contains, if necessary, other raw materials that can be usually used in the production of a donut mix. It may be contained. Other raw materials include flour other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, and corn flour; starches such as tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat starch, and rice starch, and Processed starch that has been subjected to treatments such as pregelatinization, acetylation, etherification, esterification, oxidation treatment, and cross-linking treatment; expansion of sodium hydrogen carbonate (baking soda), baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, etc. Agents or yeast; oils and fats such as salad oil; salts such as salt; emulsifiers, acidulants, fragrances, spices, colorants, fruit juices, additives such as vitamins, etc., one of which may be used alone or in two. The above can be used in combination.

The production of donuts using the donut mix of the present invention follows a conventional method. Specifically, for example, water is added to the donut mix of the present invention, eggs and the like are further added as necessary, and the mixture thereof is stirred to prepare a dough, the dough is formed into a predetermined shape, and the dough is formed. Donuts can be obtained by oiling the dough. The donut mix of the present invention can be applied to both cake donuts using a leavening agent and yeast donuts using yeast. The donut mix of the present invention is usually a powder at room temperature.

The donuts obtained by using the donut mix of the present invention can be eaten at the same product temperature as normal temperature (usually about 15 to 25 ° C.) like ordinary donuts, but as described above. In addition, since the first component (sugar) and the second component (oil absorption inhibitory component) are contained in specific amounts in the mix, they can be eaten even in a frozen state.

The present invention includes a method for producing a frozen donut, which comprises a step of freezing the donut produced according to a conventional method using the donut mix of the present invention, and a frozen donut that can be produced by the production method. In the method for producing a frozen donut of the present invention, the method for freezing a donut is not particularly limited, and either quick freezing or slow freezing can be adopted. The freezing temperature of the donut is not particularly limited, but from the viewpoint of good texture, it is preferably 45 to -10 ° C, more preferably -20 to -15 ° C. The frozen donut of the present invention is not too hard even though it is in a frozen state, and can be eaten as it is. It has a cool texture and a crispy texture, which is not found in donuts having a product temperature similar to room temperature. In addition to the action and effect of the second component, the oiliness peculiar to donuts is reduced due to the frozen state, and in some cases, it feels more delicious than donuts at room temperature. It is a thing. Further, the frozen donut of the present invention can be thawed until the product temperature reaches the same level as room temperature and then eaten. In that case, a pleasant texture can be enjoyed.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 5 and Comparative Examples 1 to 4]
A vertical mixer having a beater type stirring blade (manufactured by Kanto Mixer Industry Co., Ltd.) is prepared by adding 21 parts by mass of water and 20 parts by mass of whole eggs to 100 parts by mass of the mix having the composition shown in Table 1 below. After mixing at a low speed for 2 minutes using the trade name “HPI-20M”), the lumps of the mix adhering to the inner wall of the mixer and the stirring blade were scraped off, and the mixture was further mixed at a high speed for 1 minute to prepare a dough. After taking a floor time of 10 minutes at a product temperature of 25 ° C., the donut was formed into a ring shape of 50 g per donut and oiled in an oil tank having an oil temperature of 185 ° C. The oiling was carried out by oiling the ring-shaped dough with one side facing up for 60 seconds, then inversion and oiling for 50 seconds. The donuts obtained by oiling were stored in a freezer having an internal temperature of -18 ° C. for 2 hours to obtain frozen donuts.

[Test example]
We asked 10 panelists to eat the frozen donuts of each example and comparative example as they were without thawing, and evaluated the texture at that time according to the following evaluation criteria. The results are shown in Table 1 below as the average value of 10 people.

<Evaluation criteria for texture of frozen donuts>
5 points: It has a crispy texture and an extremely good texture.
4 points: It has a slightly crispy texture and a good texture.
3 points: Normal 2 points: Slightly unpleasant and poor texture.
1 point: Poor texture with poor mouthfeel.

As shown in Table 1, each example was superior in texture of frozen donuts as compared with each comparative example. Regarding the content of the first component in the mix, Comparative Example 1 was 20% by mass and Comparative Example 2 was 75% by mass. Therefore, in order to improve the texture of the frozen donut, the content of the first component was set to 25. It can be seen that it is effective to set it to ~ 70% by mass. Further, regarding the content of the second component in the mix, Comparative Example 3 was 0% by mass and Comparative Example 4 was 11% by mass. Therefore, in order to improve the texture of the frozen donut, 10% by mass of the second component was added. It can be seen that it is effective to contain it in the range of% or less. Further, from the comparison between Examples 1 to 3 and Example 4, it can be seen that it is particularly preferable to use both soybean flour and egg white flour as the second component. Further, from the comparison between Examples 1 to 3 and Example 5, it can be seen that the content of the second component is particularly preferably not more than 6% by mass.

Claims (2)

A powdered donut mix suitable for the production of frozen donuts that can be eaten in a frozen state.
Containing 20-35% by mass of glucose,
It contains sucrose and / or maltose, and the total amount of sucrose and maltose is 9 to 20% by mass.
A donut mix containing soybean flour and / or egg white flour, wherein the total amount of soybean flour and egg white flour is 0.5 to 6% by mass . It is a method of manufacturing frozen donuts that can be eaten in a frozen state.
A method for producing a frozen donut, which comprises a step of adding water to the mix according to claim 1 to prepare a dough, oiling the dough to obtain a donut, and freezing the donut.