JP7099996B2 - How to make donuts - Google Patents
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- JP7099996B2 JP7099996B2 JP2019111669A JP2019111669A JP7099996B2 JP 7099996 B2 JP7099996 B2 JP 7099996B2 JP 2019111669 A JP2019111669 A JP 2019111669A JP 2019111669 A JP2019111669 A JP 2019111669A JP 7099996 B2 JP7099996 B2 JP 7099996B2
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Description
本発明は、α化ハイアミロース澱粉を原料に使用したドーナツの製造方法に関する。 The present invention relates to a method for producing a donut using pregelatinized high amylose starch as a raw material.
ドーナツに求められる食感は好みにより様々であるが、ソフトで歯切れが良い食感はその一つである。
ソフトで歯切れが良い食感を得るには、例えば、小麦粉を主原料とする原料穀粉に、糊化開始温度が７８℃以下の低温糊化特性を有する甘藷でん粉、または、その加工でん粉を配合した材料を用いる方法が知られている（例えば特許文献１参照）。
The texture required for donuts varies depending on taste, and one of them is a soft and crispy texture.
In order to obtain a soft and crisp texture, for example, sweet potato starch having a low-temperature gelatinization property with a gelatinization start temperature of 78 ° C. or less, or processed starch thereof is blended with raw flour using wheat flour as a main raw material. A method using a material is known (see, for example, Patent Document 1).
前記のとおり、ソフトで、歯切れが良い食感のドーナツが求められている。
従って、本発明の目的は、ソフトで、歯切れが良い食感のドーナツの製造方法を提供することである。
As mentioned above, there is a demand for donuts that are soft and have a crisp texture.
Therefore, an object of the present invention is to provide a method for producing a donut that is soft and has a crisp texture.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、原料にα化ハイアミロース澱粉を使用し、かつ、生地の調製に穀粉及び／又は澱粉に応じた特定量の全卵を使用することにより、ソフトで歯切れが良い食感のドーナツを得ることが出来ることを見出し、本発明を完成するに至った。
従って、本発明は、原料に穀粉及び／又は澱粉を使用するドーナツの製造方法であって、以下の（Ａ）、（Ｂ）、（Ｃ）の条件をすべて満たす原料を使用し、生地の調製に、全卵を穀粉及び／又は澱粉１００質量部に対して５０質量部以上２００質量部以下となるように使用することを特徴とするドーナツの製造方法である。
（Ａ）α化ハイアミロース澱粉は、使用する穀粉及び／又は澱粉１００質量部中３０質量部以上
（Ｂ）α化ハイアミロース澱粉以外のα化澱粉及び／又はα化穀粉は、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下
（Ｃ）α化ハイアミロース澱粉を含むα化澱粉及び／又はα化穀粉以外の穀粉及び／又は澱粉は、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下
As a result of diligent research to achieve the above object, the present inventor uses pregelatinized high amylose starch as a raw material, and prepares a dough using a specific amount of whole egg according to flour and / or starch. By using it, it was found that a donut with a soft and crisp texture can be obtained, and the present invention has been completed.
Therefore, the present invention is a method for producing a donut using flour and / or starch as a raw material, and the dough is prepared by using a raw material that satisfies all of the following conditions (A), (B), and (C). In addition, it is a method for producing a donut, which comprises using whole eggs so as to be 50 parts by mass or more and 200 parts by mass or less with respect to 100 parts by mass of flour and / or starch.
(A) Pregelatinized high-amylose starch is 30 parts by mass or more in 100 parts by mass of starch and / or starch used. (B) Pregelatinized starch and / or pregelatinized starch other than pregelatinized high-amylose starch is used. / Or 50 parts by mass or less in 100 parts by mass of starch (C) Pregelatinized starch containing pregelatinized high amylose starch and / or starch other than pregelatinized starch and / or starch is used in 100 parts by mass of starch and / or starch. 50 parts by mass or less
本発明のドーナツの製造方法によりソフトで、歯切れが良い食感のドーナツを得ることができる。 According to the method for producing a donut of the present invention, a soft and crispy donut can be obtained.
以下、本発明を詳細に説明する。
本発明で使用するα化ハイアミロース澱粉とは、アミロース含有量が３０質量％以上のハイアミロース澱粉やこれを化学的、物理的、酵素的に変性させた加工澱粉をアルファ化（α化）して粉状にした澱粉をいう。
α化ハイアミロース澱粉の原料となる澱粉には特に限定はないが、ハイアミロースコーンスターチ、ハイアミロース米粉澱粉等を挙げることができる。
ハイアミロースコーンスターチはソフトで歯切れ良い食感になる点でより好ましい。
本発明で使用するα化ハイアミロース澱粉は市販品も使用できる。
本発明で使用するα化ハイアミロース澱粉の使用量は、前記条件（Ａ）に記載のとおり、使用する穀粉及び／又は澱粉１００質量部中３０質量部以上である。
α化ハイアミロース澱粉の使用量が使用する穀粉及び／又は澱粉１００質量部中３０質量部未満の場合、ソフトさと歯切れが劣り不適である。
Hereinafter, the present invention will be described in detail.
The pregelatinized high-amylose starch used in the present invention is a high-amylose starch having an amylose content of 30% by mass or more, or a modified starch obtained by chemically, physically, or enzymatically modifying the starch, which is pregelatinized (pregelatinized). Starch powdered into powder.
The starch used as a raw material for pregelatinized high amylose starch is not particularly limited, and examples thereof include high amylose corn starch and high amylose rice flour starch.
High amylose cornstarch is more preferred because it has a soft and crispy texture.
Commercially available products can also be used as the pregelatinized high amylose starch used in the present invention.
As described in the above condition (A), the amount of pregelatinized high amylose starch used in the present invention is 30 parts by mass or more out of 100 parts by mass of the flour and / or starch used.
When the amount of pregelatinized high amylose starch used is less than 30 parts by mass in 100 parts by mass of the flour and / or starch used, the softness and crispness are inferior and unsuitable.
本発明で使用するα化ハイアミロース澱粉以外のα化澱粉及び／又はα化穀粉とは、ハイアミロース澱粉以外の澱粉やこれを化学的、物理的、酵素的に変性させた加工澱粉をアルファ化（α化）して粉状にした澱粉をいう。
前記条件（Ｂ）に記載のとおり、α化ハイアミロース澱粉以外のα化澱粉及び／又はα化穀粉の使用量は、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下である。
α化ハイアミロース澱粉以外のα化澱粉及び／又はα化穀粉の使用量が使用する穀粉及び／又は澱粉１００質量部中５０質量部を超えると歯切れが劣り不適である。
The pregelatinized starch and / or pregelatinized grain flour other than the pregelatinized high amylose starch used in the present invention is pregelatinized starch other than high amylose starch and processed starch obtained by chemically, physically and enzymatically modifying the starch. Starch that has been (pregelatinized) into powder.
As described in the above condition (B), the amount of pregelatinized starch and / or pregelatinized starch other than pregelatinized hyamylose starch is 50 parts by mass or less in 100 parts by mass of the flour and / or starch used.
If the amount of pregelatinized starch and / or pregelatinized starch other than pregelatinized high amylose starch exceeds 50 parts by mass in 100 parts by mass of the flour and / or starch used, the crispness is inferior and unsuitable.
本発明で使用するα化ハイアミロース澱粉を含むα化澱粉及び／又はα化穀粉以外の穀粉及び／又は澱粉は、従来からドーナツに使用されている穀粉及び／又は澱粉が特に限定なく使用できる。
例えば、小麦粉、そば粉、ライ麦粉、大麦粉、米粉、トウモロコシ粉、オーツ粉末、小麦澱粉、トウモロコシ澱粉、モチ種トウモロコシ澱粉、馬鈴薯澱粉、さつまいも澱粉、タピオカ澱粉、米澱粉、さご澱粉、くず澱粉等を挙げることができる。
使用量は、前記条件（Ｃ）に記載のとおり、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下である。
α化ハイアミロース澱粉を含むα化澱粉及び／又はα化穀粉以外の穀粉及び／又は澱粉の使用量が使用する穀粉及び／又は澱粉１００質量部中５０質量部を超えるとソフトさと歯切れが劣り不適である。
As the pregelatinized starch and / or the flour other than the pregelatinized starch and / or the starch used in the present invention, the flour and / or the starch conventionally used for donuts can be used without particular limitation.
For example, wheat flour, buckwheat flour, rye flour, barley flour, rice flour, corn flour, oats powder, wheat starch, corn starch, mochi seed corn starch, horse bell starch, sweet potato starch, tapioca starch, rice starch, sago starch, waste starch. And so on.
As described in the above condition (C), the amount used is 50 parts by mass or less in 100 parts by mass of the flour and / or starch used.
If the amount of pregelatinized starch containing pregelatinized high amylose starch and / or flour other than pregelatinized starch and / or starch exceeds 50 parts by mass of 100 parts by mass of the flour and / or starch used, the softness and crispness are inferior and unsuitable. Is.
本発明において、前記（Ａ）、（Ｂ）、（Ｃ）の条件をすべて満たす原料を使用することは必須の条件であるが、これ以外の原料は、公知のドーナツ原料が使用でき、その使用量も公知のドーナツ原料と同じでよく、特に限定はない。
例えば、油脂、塩、乳、乳化剤、膨張剤、甘味料、香料、調味料、増粘剤などを挙げることができる。
In the present invention, it is an essential condition to use a raw material that satisfies all of the above conditions (A), (B), and (C), but as a raw material other than this, a known donut raw material can be used, and the use thereof. The amount may be the same as that of a known donut raw material, and is not particularly limited.
For example, fats and oils, salts, milk, emulsifiers, leavening agents, sweeteners, flavors, seasonings, thickeners and the like can be mentioned.
さらに、本発明では、ドーナツの生地の調製において全卵を穀粉及び／又は澱粉１００質量部に対して５０質量部以上２００質量部以下となるように使用することが必要である。
全卵の使用量が５０質量部未満では、ソフトさと歯切れが劣るため不適で、２００質量部を超えると食感が硬くなるため不適である。
本発明のドーナツの生地の調製は、前記のとおり全卵を特定量使用する以外は、公知のドーナツの生地の調製方法でよい。
例えば、粉体原料をミキサーに収容し、全卵及び水を加えてミキシングすることで生地を得ることができる。
ただし、α化ハイアミロース澱粉を含むα化された澱粉やα化穀粉は吸水性が高く加水量が同じ場合、生地の硬さが異なってくるので生地の硬さを適宜調製するため、加水量を変更する必要はある。
なお、加水量を変更するのは、生地の硬さの違いにより作業性が低下するのを防ぐためであり、食感の改善効果はほとんどない。
Further, in the present invention, it is necessary to use whole eggs in the preparation of donut dough so as to be 50 parts by mass or more and 200 parts by mass or less with respect to 100 parts by mass of flour and / or starch.
If the amount of whole egg used is less than 50 parts by mass, it is unsuitable because it is inferior in softness and crispness, and if it exceeds 200 parts by mass, it is unsuitable because the texture becomes hard.
The donut dough of the present invention may be prepared by a known method for preparing a donut dough, except that a specific amount of whole eggs is used as described above.
For example, a dough can be obtained by storing a powder raw material in a mixer, adding whole eggs and water, and mixing.
However, if the pregelatinized starch and pregelatinized cereal flour containing pregelatinized high amylose starch have high water absorption and the same amount of water is added, the hardness of the dough will be different. Need to be changed.
The reason for changing the amount of water added is to prevent the workability from being lowered due to the difference in the hardness of the dough, and there is almost no effect of improving the texture.
生地からドーナツを調製する方法も公知のドーナツの製造方法と同様でよく、特に限定はない。
例えば、ドーナツカッターを使用して生地を分割しフライ油でフライすることでドーナツを得ることができる。
得られた、ドーナツの保存、喫食方法も従来のドーナツと同様でよい。
The method for preparing donuts from the dough may be the same as the known method for producing donuts, and is not particularly limited.
For example, donuts can be obtained by splitting the dough using a donut cutter and frying it in frying oil.
The method of storing and eating the obtained donut may be the same as that of the conventional donut.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例１～９、比較例１～６］
表１～２に示す原料をミキサー（ＫｉｔｃｈｅｎＡｉｄ社製：製品名「ＫＳＭ５」）に投入し低速で１分間、高速で２分間混捏しドーナツ生地を得た。
捏上温度は２０℃であった。
得られたドーナツ生地をドーナツカッター（ベルショー社製：「Ｆカッター及びプレーンプランジャー」使用）で５０ｇに分割し、１９０℃のフライ油で潜行３分３０秒間フライしてドーナツを得た。
得られたドーナツを以下の評価基準で１０名のパネラーにより評価を行った。
・食感（ソフトさ）
５点 非常にソフトで非常に良い
４点 ソフトで良い
３点 普通
２点 やや硬くて悪い
１点 硬くて非常に悪い
・食感（歯切れ）
５点 非常に良い歯切れで非常に良い
４点 良い歯切れで良い
３点 普通
２点 やや悪い歯切れで悪い
１点 非常に悪い歯切れで非常に悪い
Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Examples 1 to 9, Comparative Examples 1 to 6]
The raw materials shown in Tables 1 and 2 were put into a mixer (manufactured by KitchenAid: product name "KSM5") and kneaded at a low speed for 1 minute and at a high speed for 2 minutes to obtain a donut dough.
The kneading temperature was 20 ° C.
The obtained donut dough was divided into 50 g with a donut cutter (manufactured by Belshaw Co., Ltd .: "F cutter and plain plunger" was used), and the donuts were obtained by diving in frying oil at 190 ° C. for 3 minutes and 30 seconds.
The obtained donuts were evaluated by 10 panelists according to the following evaluation criteria.
・ Texture (softness)
5 points Very soft and very good 4 points Soft and good 3 points Normal 2 points Slightly hard and bad 1 point Hard and very bad ・ Texture (crisp)
5 points Very good crisp and very good 4 points Good crisp and good 3 points Normal 2 points Slightly bad and bad 1 point Very bad and very bad
得られた評価結果を表１～２に示す。
表中、評価は点数を付けた人数と平均点を示している。
食感（ソフトさ）及び食感（歯切れ）の平均点が、両方とも３．５点以上であるものを合格とした。
The obtained evaluation results are shown in Tables 1 and 2.
In the table, the evaluation shows the number of people with points and the average score.
Those with an average texture (softness) and texture (crispness) of 3.5 points or more were considered as acceptable.
実施例１～９は、いずれも満足できる結果であった。
比較例１は、条件（Ａ）を満たさない場合で、ソフトではあったが、歯切れが劣っていて満足できる結果ではなかった。
比較例２は、条件（Ｃ）を満たさない場合で、ソフトさも歯切れも劣っていて満足できる結果ではなかった。
比較例３は、条件（Ｂ）を満たさない場合で、ソフトさは優れていたが歯切れが劣っていて満足できる結果ではなかった。
比較例４は、条件（Ａ）を満たさない場合で、ソフトさも歯切れも劣っていて満足できる結果ではなかった。
比較例５は、全卵の使用量が少なかった場合で、ソフトさも歯切れも劣っていて満足できる結果ではなかった。
比較例６は、全卵の使用量が多すぎた場合で、ソフトさが劣っていて満足できる結果ではなかった。
All of Examples 1 to 9 had satisfactory results.
Comparative Example 1 was a case where the condition (A) was not satisfied, and although it was soft, the crispness was inferior and the result was not satisfactory.
In Comparative Example 2, when the condition (C) was not satisfied, the softness and crispness were inferior, and the result was not satisfactory.
In Comparative Example 3, when the condition (B) was not satisfied, the softness was excellent, but the crispness was inferior, and the result was not satisfactory.
In Comparative Example 4, when the condition (A) was not satisfied, the softness and crispness were inferior, and the result was not satisfactory.
In Comparative Example 5, when the amount of whole egg used was small, the softness and crispness were inferior, and the result was not satisfactory.
In Comparative Example 6, when the amount of whole egg used was too large, the softness was inferior and the result was not satisfactory.
Claims (1)
（Ａ）α化ハイアミロース澱粉は、使用する穀粉及び／又は澱粉１００質量部中３０質量部以上
（Ｂ）α化ハイアミロース澱粉以外のα化澱粉及び／又はα化穀粉は、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下
（Ｃ）α化ハイアミロース澱粉を含むα化澱粉及び／又はα化穀粉以外の穀粉及び／又は澱粉は、使用する穀粉及び／又は澱粉１００質量部中５０質量部以下 A method for producing donuts using flour and / or starch as raw materials, using raw materials that satisfy all of the following conditions (A), (B), and (C), and using whole eggs for dough preparation. And / or a method for producing a donut, which is used so as to be 50 parts by mass or more and 200 parts by mass or less with respect to 100 parts by mass of starch.
(A) Pregelatinized high-amylose starch is 30 parts by mass or more in 100 parts by mass of starch and / or starch used. (B) Pregelatinized starch and / or pregelatinized starch other than pregelatinized high-amylose starch is used. / Or 50 parts by mass or less in 100 parts by mass of starch (C) Pregelatinized starch containing pregelatinized high amylose starch and / or starch other than pregelatinized starch and / or starch is used in 100 parts by mass of starch and / or starch. 50 parts by mass or less
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Non-Patent Citations (2)
| Title |
|---|
| 前田智子, 安藤ひとみ, 森田尚文，ドーナツの特性におよぼす各種糖質および澱粉の影響，兵庫教育大学 研究紀要，2013年，第43巻，p111-120 |
| 山來けい子，長畑雄也（Ｊ－オイルミルズ商品開発研究所），特集１ ヘルシードーナツの提案，月刊 フードケミカル A Technical Journal on Food Chemistry & Chemicals. ，第31巻，株式会社食品化学新聞社 川添 辰幸 |
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