JP6925246B2 - Mix for fried confectionery - Google Patents

Description

The present invention relates to a fried confectionery mix that can easily produce a fried confectionery having an enhanced favorable flavor peculiar to fried confectionery.

The dough is prepared from wheat flour, sugar, eggs, etc., and the dough is cooked with oil. Combined with the texture, it is a food that forms a genre of confectionery. In particular, donuts are very popular because they have a wide variety of donuts, with different doughs and various toppings. However, since fried confectionery is cooked in oil at a temperature higher than the boiling point of water, volatile components tend to volatilize during cooking, and the degree of heating varies depending on the skill of the cooking operation. It has been difficult to produce a fried confectionery having a preferable flavor due to problems such as excessive burning and burning. The frying oil adhering to the fried confectionery also contributes to the flavor, but the amount of the frying oil adhering and the amount of oil absorbed by the dough also vary, and as a result, it is difficult to produce a fried confectionery having a stable and constant flavor. ..

In recent years, due to growing health consciousness, there is a growing awareness of refraining from oils and fats used in foods, and attempts have been proposed to reduce the amount of oil absorbed in fried confectionery as much as possible while using oil. Patent Document 1 describes an oil absorption inhibitor containing an alginic acid ester. Patent Document 2 describes that a baking powder containing a swelling agent consisting of baking soda, a fast-acting acidic agent and a medium-quick-acting acidic agent, and pregelatinized starch reduces the absorption of oil in an oil syrup. There is. However, these additives are intended to reduce the amount of oil absorption, and the addition of the additive may rather reduce the flavor of the fried confectionery, or the flavor peculiar to the fried confectionery may be reduced as the amount of oil absorption is reduced. The result was impaired.

Furthermore, in recent years, in order to reduce the amount of oil and fat, even non-greasy fried confectionery-style confectionery has appeared, but such fried confectionery-style confectionery has a completely different flavor from the original fried confectionery. It had become.

Japanese Unexamined Patent Publication No. 2000-236821 Japanese Unexamined Patent Publication No. 2001-333691

Therefore, an object of the present invention is to provide a technique capable of easily producing a fried confectionery having an enhanced preferable flavor peculiar to a fried confectionery, regardless of the skill of cooking and the high or low oil absorption.

The present invention is a fried confectionery mix containing the following A aroma component, B aroma component and C aroma component in the volatile components collected at 80 ° C. for 30 minutes by the solid phase microextraction method (SPME method). be.
A Aroma component: δ-octalactone, γ-n-heptylbutyrolactone and δ-amylovalererolactone B Aroma component: Two or more selected from furfuryl alcohol, furfural and benzaldehyde C Aroma component: ethyl benzene and ethyl octanoate

Further, the present invention is a method for producing a fried confectionery, in which an aqueous liquid is added to the fried confectionery mix to prepare a dough, and the dough is molded and oiled.

In the fried confectionery mix of the present invention, a fried confectionery having an enhanced favorable flavor peculiar to fried confectionery can be produced only by a simple operation of preparing a dough by a conventional method, molding the dough, and then oiling the dough. The obtained fried confectionery has a well-balanced milky aroma, fragrant aroma, and fruity sweet aroma.

The fried confectionery mix of the present invention is characterized in that its volatile components have a specific composition. Specifically, it is characterized in that each of the following aroma components A to C is contained in the volatile components.
A Aroma component: δ-octalactone, γ-n-heptylbutyrolactone and δ-amilovalerolactone B Aroma component: Two or more selected from furfuryl alcohol, furfural and benzaldehyde C Aroma component: ethyl benzene and ethyl octanoate

In the present invention, the volatile component refers to a component collected from a fried confectionery mix by a solid-phase microextraction method (SPME method) at 80 ° C. for 30 minutes. The collection of volatile components by the SPME method in the present invention will be described below.

The volatile components in general, not limited to the volatile components referred to in the present invention, gradually volatilize even in a temperature environment below the boiling point, and in a closed space, the amount of volatilization and the amount of condensing conversely balance, and the said. Disperses at a constant concentration in the gas phase of a closed space. In the present invention, the fried confectionery mix is sealed in a closed container and heated to 80 ° C. to equilibrate the volatilization and condensation of the volatile components, and under this equilibrated state (that is, while maintaining 80 ° C.). ), The volatile components contained in the gas phase are collected over 30 minutes by the SPME method. More specifically, the collection of volatile components by the SPME method in the present invention can be carried out by the following <method of collecting volatile components by the SPME method>.

<Method of collecting volatile components by SPME method>
100 mg of the fried confectionery mix is placed in a 20 mL container (for example, a vial with a height of 75.5 mm and a diameter of 22.5 mm), sealed, and heated with a block heater at 80 ° C. for 30 minutes to volatile components from the fried confectionery mix. Equilibrate the volatilization and condensation of. Next, while maintaining the temperature of 80 ° C., the SPME fiber is inserted into the vial and allowed to stand for 30 minutes, and the volatile components in the gas phase in the container are adsorbed on the SPME fiber and collected.

The composition of the collected volatile components can be analyzed using a gas chromatograph mass spectrometer. More specifically, the A to C aroma components in the volatile components of the fried confectionery mix can be analyzed by the following <analysis method using a gas chromatograph mass spectrometer>.

<Analysis method using a gas chromatograph mass spectrometer>
Using SPME fiber manufactured by SUPELCO, volatile components are collected from the fried confectionery mix according to the above <Method for collecting volatile components by SPME method>, and then the collected SPME fiber is subjected to gas chromatography-mass spectrometry (gas chromatography mass spectrometer). It is attached to an injection port of ISQ (manufactured by Thermo Scientific), heated to 230 ° C. to introduce an adsorbed component into GC-MS, and each volatile component is separated under the following conditions to obtain a chromatogram.
-Column conditions Column: TR-1MS manufactured by Thermo Scientific (0.25 mm diameter x 60 mL)
Column temperature: Inlet 230 ° C
Column flow rate: 1 mL / min
-Volatile components to be detected A Aroma components: δ-octalactone, γ-n-heptylbutyrolactone and δ-amilovalerolactone B Aroma components: Furfuryl alcohol, furfural and benzaldehyde C Aroma components: Ethyl benzene and ethyl octanoate

The A to C aroma components in the volatile components of various raw materials used in the fried confectionery mix are also included in the above <Method for collecting volatile components by SPME method> and <Method for analysis by gas chromatograph mass spectrometer>. It can be quantified according to the above.

A aroma components δ-octalactone, γ-n-heptylbutyrolactone and δ-amilovalerolactone are compounds that mainly impart a milky scent. However, if two or less of these compounds are used, the scent will not be thick enough, so it is necessary to include three. ^{The content of the aroma component A is 1 × 10 5} to 1 × 10 ¹¹ TIC (Total Ion Chromatogram) in the fried confectionery mix of the present invention as a numerical value detected by the above-mentioned <analysis method by gas chromatograph mass spectrometer>. ) Is preferable. The content is the total amount of δ-octalactone, γ-n-heptylbutyrolactone and δ-amilovalerolactone.

Furfuryl alcohol, furfural and benzaldehyde, which are B aroma components, are compounds mainly for imparting a fragrant aroma. However, it is necessary to include two or more of these compounds because the scent is not thick enough with only one of these compounds. ^{The content of the B aroma component may be 1 × 10 5} to 1 × 10 ¹¹ TIC in the fried confectionery mix of the present invention as a numerical value detected by the above-mentioned <analysis method by gas chromatograph mass spectrometer>. preferable. The content is the total amount of furfuryl alcohol, furfural and benzaldehyde.

Ethyl benzeneate and ethyl octanoate, which are C aroma components, are compounds that mainly impart a fruity sweet scent. However, it is necessary to include two kinds of these compounds because the scent is not thick enough with only one kind. ^{The content of the C aroma component may be 1 × 10 5} to 1 × 10 ¹¹ TIC in the fried confectionery mix of the present invention as a numerical value detected by the above-mentioned <analysis method by gas chromatograph mass spectrometer>. preferable. The content is the total amount of ethyl benzeneate and ethyl octanoate.

Various raw materials used in the fried confectionery mix of the present invention will be described below.
Conventionally, a mix for fried confectionery usually contains flours as a main component for forming fried confectionery, and the mix for fried confectionery of the present invention usually contains flours as a main component as in the conventional one. Mix. Examples of the flours include flours such as wheat flour, barley flour and rice flour, and starches such as potato starch and cornstarch.

The blending amount of the flour is preferably 40 to 85% by mass, more preferably 45 to 80% by mass in the fried confectionery mix of the present invention.
The blending amount of the starch is preferably 0 to 80% by mass, more preferably 0 to 50% by mass in the fried confectionery mix of the present invention.

For example, wheat flour may contain furfural and benzaldehyde corresponding to the B aroma component and ethyl octanoate corresponding to the C aroma component as volatile components. However, flours and other flours are basically blended to form the fried confectionery itself, not intended to contain a specific aroma component, and in fact, It is not possible to include all of the A to C aroma components according to the present invention in the fried confectionery mix using only flours. Therefore, in the present invention, it is effective to use milk powder and flavors in addition to flours.
The term "contained as a volatile component" as used herein means that a certain raw material is subjected to the above-mentioned <method for collecting volatile components by the SPME method> and the collected volatile components are analyzed. It means that it can be confirmed that the compound is contained in the components, and it is irrelevant whether or not the compound itself is contained in the raw material under normal temperature and pressure. be.

Examples of the milk powder include whole milk powder, skim milk powder, whey powder, buttermilk powder, and the like. In the present invention, when whole milk powder or skim milk powder, especially Japanese whole milk powder or skim milk powder, is blended, it is fried. This is preferable because the flavor peculiar to confectionery is surely good. The term "Japanese whole milk powder or skim milk powder" as used herein refers to whole milk powder or skim milk powder from which the cow milk used as a raw material is made in Japan.

The volatile components contained in whole milk powder and skim milk powder change under the influence of the soil and climate in which the cows that provide the raw material milk are raised, and the whole milk powder and skim milk powder produced in Japan and the whole milk powder produced in foreign countries change. And skim milk powder tends to have a different composition of volatile components. For example, whole milk powder and skim milk powder tend to contain furfuryl alcohol, furfural and benzaldehyde, which correspond to the B aroma component, and ethyl octanoate, which corresponds to the C aroma component, as volatile components. In addition to these, milk and skim milk powder tend to contain δ-octalactone, which corresponds to the A aroma component, as a volatile component.
As is clear from the comparative examples described later, it may not be possible to include the A aroma component in the fried confectionery mix with foreign-produced whole milk powder or skim milk powder. In addition, "foreign whole milk powder or skim milk powder" refers to whole milk powder or skim milk powder in which the cow milk used as a raw material is produced in a country other than Japan.

The blending amount of the milk powder is preferably 1 to 10% by mass, more preferably 4 to 8% by mass in the fried confectionery mix of the present invention.

As described above, a flavor may be further added to the fried confectionery mix of the present invention. In the fried confectionery mix of the present invention, it is particularly preferable to add a milk-based flavoring agent because the flavor peculiar to the fried confectionery is more surely improved. It is effective to use together.

The dairy flavor is a flavor intended to impart a milk or dairy product-like flavor, and is disclosed in, for example, Japanese Patent Application Laid-Open No. 2005-15685, and can be prepared based on the publication. In the present invention, one or more selected from δ-amylovalererolactone, γ-n-heptylbutyrolactone (all corresponding to the A fragrance component) and ethyl benzeneate (corresponding to the C fragrance component) are contained as volatile components. It is preferable to use a fragrance, and in particular, it is preferable to use a fragrance containing both γ-n-heptyl butyrolactone and ethyl benzeneate as volatile components. It is also possible to use a commercially available product as the milk-based flavor, and the commercially available products include "milk powder" manufactured by Soda Fragrance Co., Ltd., "milk flavor" manufactured by Takasago Perfume Co., Ltd., and "condensed milk flavor" manufactured by Nariduka Corporation. , "Milk flavor" manufactured by T & M Co., Ltd. and the like.

The blending amount of the flavor is preferably 0.1 to 1% by mass, more preferably 0.3 to 0.7% by mass in the fried confectionery mix of the present invention.

Further, sugars such as sugar, fructose and lactose can be added to the fried confectionery mix of the present invention. For example, lactose may contain furfuryl alcohol, furfural and benzaldehyde corresponding to the B aroma component, and ethyl octanoate corresponding to the C aroma component as volatile components.
The blending amount of the saccharide depends on the type of the target fried confectionery, but is preferably 10 to 60% by mass, more preferably 20 to 50% by mass in the fried confectionery mix of the present invention.

The fried confectionery mix of the present invention further comprises, if necessary, other raw materials that can be normally incorporated into the fried confectionery mix, such as shortenings, fats and oils such as powdered fats and oils, egg flour, salt, thickeners, leavening agents. Agents and the like can be blended. The blending amount of these other raw materials is about 0 to 40% by mass in the fried confectionery mix of the present invention.

Examples of preferable compositions of the fried confectionery mix of the present invention are as follows.
<Composition example> 100% by mass in total
Flour (preferably wheat flour) 40-85% by mass (especially 45-80% by mass)
Starch (preferably potato starch) 0-80% by mass (especially 0-50% by mass)
Domestic whole milk powder or skim milk powder 1-10% by mass (especially 4-8% by mass)
Milky flavors (preferably flavors containing γ-n-heptyl butyrolactone and ethyl benzeneate as volatile components) 0.1 to 1% by mass (particularly 0.3 to 0.7% by mass)
Sugars 0-60% by mass (especially 10-60% by mass)
Other raw materials 0-40% by mass

Regarding raw materials such as whole milk powder or skim milk powder, due to the growing public awareness of food safety in recent years, it is easier to associate with the impression that a large amount of pesticides are used in various foods than foreign raw materials. There is a growing tendency to select Japanese ingredients. For example, using Japanese ingredients as whole milk powder or skim milk powder matches these needs for Japanese ingredients and promotes domestic dairy farming through consumption. It is also preferable from the viewpoint of helping.

The production of fried confectionery using the fried confectionery mix of the present invention may be carried out according to a conventional method. Specifically, for example, an aqueous liquid such as water, milk, or egg liquid is added to the fried confectionery mix of the present invention and mixed to prepare a dough, and the dough is molded into a desired fried confectionery shape and oil. It is possible to produce fried confectionery with an extremely simple operation of just squeezing. The milk includes animal milk derived from cows, goats and the like, and plant-derived milk such as soy milk, and the egg liquid includes whole egg liquid, egg yolk liquid, egg white liquid and the like. The amount of the aqueous liquid added is about 20 to 50 parts by mass with respect to 100 parts by mass of the fried confectionery mix of the present invention.

Examples of the fried confectionery to which the fried confectionery mix of the present invention can be applied include donuts, piroshki, sata andagi, and fried buns. The fried confectionery mix of the present invention of the above-mentioned preferred composition example is particularly suitable for donuts. Further, the fried confectionery mix of the present invention is usually a powder at room temperature.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these Examples.

[Examples 1 and 2 and Comparative Examples 1 to 6]
Each raw material in Table 1 was mixed and stirred in the blending amount specified in Table 1 to prepare a fried confectionery mix. With respect to the obtained mix for fried confectionery, each aroma component of A to C contained in the volatile component is analyzed according to the above-mentioned <method for collecting volatile components by SPME method> and <method for analysis by gas chromatograph mass spectrometer>. bottom. The analysis results are shown in Table 1. The details of the raw materials shown in Table 1 are as follows.
Flour: "Violet" manufactured by Nisshin Foods Inc.
Sugar: "White sugar" manufactured by Nihon Seito Corporation
Skim milk powder from Japan: "Yotsuba Hokkaido skim milk powder" manufactured by Yotsuba Dairy Co., Ltd.
Foreign skim milk powder: "NZMP skim milk powder" manufactured by Fonterra Co-operative Group Limited
Whole milk powder from Japan: "Yotsuba Hokkaido whole milk powder" manufactured by Yotsuba Dairy Co., Ltd.
Foreign whole milk powder: "Whole milk powder" manufactured by Fonterra Co-operative Group Limited
Milk flavor 1: "Milk flavor" manufactured by Takasago International Corporation
Milk-based fragrance 2: "Milk powder" manufactured by Soda Aromatic Co., Ltd.

[Test example]
Using each of the fried confectionery mixes of Examples 1 and 2 or Comparative Examples 1 to 6, donuts were produced by the straight method under the following conditions. We asked 10 trained panelists to eat each donut and evaluate its flavor according to the following evaluation criteria. The results are shown in Table 1 as the average value of 10 people.
<Dough mix>
Mix for fried confectionery 100 parts by mass Water 25 parts by mass Total egg liquid 10 parts by mass <Dough production conditions>
Mixer: Beater type, vertical mixer (manufactured by Kanto Mixer Industry)
Mixing at low speed for 1 minute Scraping off at low speed for 1 minute and 30 seconds Mixing dough temperature: 20 ° C
Floor time: 10 minutes <Oil butterfly manufacturing conditions>
Dough weight per donut: 50g
Oil temperature: 190 ° C
Invert after 50 seconds of oil butterflies, and then 70 seconds of oil <Evaluation criteria for donut flavor>
5 points: Milky scent, fragrant scent, and fruity sweet scent are well-balanced and fully felt, which is very good.
4 points: Milky scent, fragrant scent, and fruity sweet scent are well-balanced and good.
3 points: Milky scent, fragrant scent, and fruity sweet scent are slightly unbalanced and slightly poor.
2 points: Poor balance of milky scent, fragrant scent, and fruity sweet scent.
1 point: Very poor due to lack of balance of milky scent, fragrant scent and fruity sweet scent.

Claims (2)

A mix for fried confectionery containing the following A aroma component, B aroma component and C aroma component in the volatile components collected under the condition of 80 ° C. for 30 minutes by the solid phase microextraction method (SPME method).
A Flavor Components: .delta.-octalactone, gamma-n-heptyl butyrolactone and .delta. amyloglucosidase valerolactone B aroma: furfuryl alcohol, furfural, and benzaldehyde de C aroma: ethyl benzene acid and ethyl octanoate A method for producing a fried confectionery, which comprises adding an aqueous liquid to the fried confectionery mix according to claim 1 to prepare a dough, molding the dough, and oiling the dough.