Mixture for deep-fried dessert and method for producing deep-fried dessert

Abstract

Provided is a mix for deep-fried desserts, which contains 20-50% by mass of a crosslinked starch and 60-90% by mass of a starch containing the crosslinked starch with respect to the total mass, and in which the content of a cereal flour is 10% by mass or less.

Description

Technical Field

[0001] The present invention relates to a mixed material for fried snacks and a method for producing the fried snacks. Background Art

[0002] Fried snacks such as doughnuts are popular foods because of their crispy texture and the aromatic flavor of the dough (dough) absorbed by the oil.

[0003] Patent Document 1 describes a method for producing doughnuts using whole eggs and raw materials containing a specific amount of alpha-high amylose starch, other alpha-starch and / or alpha-starch flour and non-alpha-starch and / or flour. Patent Document 2 describes a composition for fried snacks containing wheat flour, starch, alpha-starch, whole eggs, sugars, etc. Patent Document 3 describes the production of doughnuts from a raw material flour containing about 15% by mass of wheat flour, 8% by mass of alpha-starch, and 50% by mass of hydroxypropylated phosphate cross-linked starch. Patent Document 4 describes a water-soluble dietary fiber enhancer composed of a processed starch A rich in water-soluble low-molecular dietary fiber, wherein the processed starch A includes hydroxypropylated phosphate cross-linked starch, and the hydroxypropylated phosphate cross-linked starch is replaced with 30% by mass of wheat flour to produce doughnuts. Patent document 5 describes that baked snacks or fried snacks can be produced from a snack mixture containing 20 to 60% by mass of rice flour including brown rice flour and 10 to 50% by mass of one or more processed starches selected from cross-linked starch, etherified cross-linked starch and acetylated starch, and that baked cakes can be produced from a mixture containing 20% ​​by mass of rice flour including brown rice flour, 30% by mass of hydroxypropylated phosphate cross-linked tapioca starch and 30% by mass of corn starch.

[0004] Prior art literature

[0005] Patent Literature

[0006] Patent Document 1: Japanese Patent Application Publication No. 2020-202773,

[0007] Patent Document 2: Japanese Patent Application Publication No. 63-173539,

[0008] Patent Document 3: Japanese Patent Application Publication No. 2018-23317,

[0009] Patent Document 4: Japanese Patent Application Publication No. 2009-95316,

[0010] Patent document 5: International Publication No. 2022 / 009650. Summary of the invention

[0011] Problems to be solved by the invention

[0012] In the production of fried snacks, there is a problem that the raw material heated at high temperature during frying expands rapidly and breaks. The breakage of the raw material damages the commercial value of the fried snacks and reduces the manufacturing yield, which is not preferred. In addition, the fried snacks after frying, especially if stored at high temperature using a heater, have a problem that the crispness is reduced and the taste becomes sticky. The present invention relates to preventing the rupture of fried snacks during frying or preventing the reduction of the taste of fried snacks caused by high-temperature storage.

[0013] Means of solving problems

[0014] The present inventors have found that by using a fried snack mix containing a predetermined amount of starches including cross-linked starch, it is possible to prevent cracking of fried snacks during frying and deterioration in the texture of the fried snacks caused by storage at high temperatures.

[0015] The present invention provides the following as representative embodiments.

[0016] [1] A fried snack mix comprising, in the total mass, 20 to 50% by mass of a cross-linked starch and 60 to 90% by mass of starches including the cross-linked starch, wherein the content of cereal flour is 10% by mass or less.

[0017] [2] The mixed material according to [1], further comprising 0.5 to 5% by mass of milk protein based on the total mass.

[0018] [3] A deep-fried snack dough comprising 100 parts by mass of the deep-fried snack mix according to [1] or [2] and 10 to 200 parts by mass of a liquid raw material.

[0019] [4] A method for producing a fried snack, comprising frying the fried snack dough according to [3].

[0020] [5] Use of a composition containing 20 to 50% by mass of a cross-linked starch in the total mass, 60 to 90% by mass of starches including the cross-linked starch, and a cereal flour content of 10% by mass or less as a mix for fried snacks.

[0021] [6] The use according to [5], wherein the composition further contains 0.5 to 5% by mass of milk protein based on the total mass.

[0022] Effects of the Invention

[0023] According to the present invention, the cracking of the fried snack during frying can be prevented, and the quality of the fried snack caused by the cracking can be prevented from being reduced. In addition, the fried snack provided by the present invention can maintain a good taste even when stored at high temperature after production. DETAILED DESCRIPTION

[0024] The fried snack mix of the present invention (hereinafter, sometimes referred to as "the mix of the present invention") contains starches including cross-linked starch as a main component. Specifically, the mix of the present invention contains cross-linked starch and starch other than the cross-linked starch.

[0025] Since the mixture of the present invention uses the above-mentioned starches as the main component, the content of grain flour is relatively small. The starches contained in the mixture of the present invention are starch separated or purified from plant materials such as cereals and potatoes, or powder of processed starch prepared therefrom, which is different from the starch component present in grain flour. In addition to starch, grain flour also contains protein and lipids, which are compounded to form grain flour. Although grain flour improves the shape retention and hardness of the dough, on the other hand, the dough with grain flour as the main component tends to break during frying, or after cooking, it combines with oil over time and tends to become sticky. The mixture of the present invention can suppress the above-mentioned undesirable conditions such as breaking and stickiness caused by grain flour by suppressing the content of grain flour.

[0026] In addition, in the mixture of the present invention, the thermal conductivity of the dough is further improved by using a cross-linked starch and a starch other than the cross-linked starch, so that the dough can be quickly heated during frying. As a result, the fried snack obtained from the mixture of the present invention is less likely to break during frying and has an improved crispiness.

[0027] The cross-linked starch contained in the mixture of the present invention can be prepared by treating the raw starch with a known cross-linking agent. Alternatively, commercially available cross-linked starch can also be used in the mixture of the present invention. Preferred examples of the cross-linked starch used in the mixture of the present invention include phosphate cross-linked starch, adipic acid cross-linked starch, and their etherified or esterified starches, such as hydroxypropyl phosphate cross-linked starch, acetylated phosphate cross-linked starch, etc. There are no particular restrictions on the raw starch of the cross-linked starch, for example, wheat starch, corn starch, waxy corn starch, rice starch and other above-ground starch and potato starch, cassava starch, sweet potato starch and other underground starch. Among them, the above-ground starch is preferred, and wheat starch is more preferred.

[0028] The content of the cross-linked starch in the mixture of the present invention is preferably 20 to 50% by mass, more preferably 25 to 45% by mass, and further preferably 30 to 40% by mass of the total amount of the mixture. If the content of the cross-linked starch in the mixture is too high or too low, the crack prevention effect during frying and the texture maintenance effect during high-temperature storage in the obtained fried snack will be reduced.

[0029] The starch other than the cross-linked starch contained in the mixture of the present invention is not particularly limited, and examples thereof include above-ground starches such as wheat starch, corn starch, waxy corn starch, and rice starch, and underground starches such as potato starch, cassava starch, and sweet potato starch, as well as processed starches thereof. Examples of such processed starches include processed starches obtained by subjecting the above-mentioned unprocessed starches to one or more processing treatments selected from oxidation, esterification, etherification, alpha-treatment, and heat treatment. Among them, unprocessed or processed above-ground starch is preferred, unprocessed or alpha-treated above-ground starch is more preferred, and unprocessed wheat starch or alpha-treated wheat starch is further preferred.

[0030] The total amount of starches composed of the cross-linked starch and starches other than the cross-linked starch contained in the mixture of the present invention is preferably 60 to 90% by mass, more preferably 63 to 85% by mass, and further preferably 66 to 80% by mass of the total amount of the mixture. Whether the total amount of starches in the mixture is too much or too little, the crack prevention effect during frying and the texture maintenance effect during high-temperature storage in the obtained fried snack will be reduced.

[0031] The mixture of the present invention may also contain cereal flours. There are no particular restrictions on cereal flours, and examples thereof include wheat flours such as low-gluten flour, medium-gluten flour, quasi-high-gluten flour, high-gluten flour, durum wheat flour, rice flour, corn flour, potato flour, cassava flour, sweet potato flour, buckwheat flour, rye flour, etc., and processed cereal flours obtained by subjecting these cereal flours to heat treatments and other processing. However, from the viewpoint of preventing the cracking of fried snacks and suppressing stickiness, the content of cereal flours in the mixture of the present invention is preferably less. Preferably, in the total mass of the mixture, the content of cereal flours in the mixture of the present invention is less than 10% by mass, that is, preferably 0 to 10% by mass, more preferably 0 to 7% by mass, and further preferably 0 to 4% by mass.

[0032] The mixture of the present invention may further contain milk protein. The content of the milk protein in the mixture of the present invention is preferably 0.5 to 8% by mass, more preferably 0.5 to 5% by mass, and further preferably 1 to 3% by mass in the total mass of the mixture. Examples of the milk protein include one or more selected from casein, whey, and their decomposition products or heat-treated products. The inclusion of milk protein in the mixture of the present invention can improve the crispness of fried snacks or prevent the reduction of taste caused by high-temperature storage.

[0033] In addition to the above-mentioned starches, cereal flours and milk proteins, the mixture of the present invention may contain other materials that are generally used as snack materials as needed. Examples of such other materials include sugars such as glucose, sucrose, oligosaccharides, maltose, fructose, egg powders such as whole egg powder, egg yolk powder, and egg white powder, oils such as coconut oil, corn oil, and olive oil, leavening agents such as baking powder, dairy products such as fresh cream, concentrated milk, cow's milk, fermented milk, and milk powder (excluding the above-mentioned milk proteins), proteins such as soy protein and wheat protein, emulsifiers, sugar alcohols, dextrins, seasonings, spices, enzymes, fragrances, thickeners, dietary fibers, etc., and one or more of them may be used in combination. The content of such other materials in the mixture of the present invention is preferably 10 to 40% by mass, more preferably 12 to 40% by mass, in the total mass of the mixture.

[0034] The mixture of the present invention can be produced by mixing the above-mentioned starches and, if necessary, cereal flours, milk protein and other materials. Typically, the mixture of the present invention is in the form of powders such as powders and granules at room temperature and pressure.

[0035] The mixture of the present invention is used as a raw material flour in the production of fried snacks. Fried snacks produced from the mixture of the present invention include fried snacks based on dough containing cereal flour and starch, such as doughnuts, satay, tulo, American fried hot dogs (corn dogs), etc. The fried snacks produced from the mixture of the present invention do not include: coated fried foods based on ingredients thinly coated with fried dough such as tempura, croquettes, and fried chicken, and foods made by frying fermented dough such as fried bread.

[0036] The method for manufacturing fried snacks using the mixture of the present invention can be carried out according to the general method for manufacturing fried snacks. Basically, the method for manufacturing fried snacks according to the present invention includes preparing a dough for fried snacks using the mixture of the present invention, dividing or shaping it as needed, and frying the dough. Preferably, in the method for manufacturing fried snacks according to the present invention, 10 to 200 parts by mass, preferably 20 to 160 parts by mass of a liquid raw material are mixed with 100 parts by mass of the mixture of the present invention to prepare the dough for fried snacks. As the liquid raw material, one or more selected from water such as distilled water and purified water, egg liquid such as whole egg, egg yolk liquid, and egg white liquid, liquid oil, etc. can be used. Next, the prepared dough is divided into appropriate sizes, for example, about 10 to 80 g / piece, and after shaping it as needed, it is fried with oil heated to about 160 to 180°C.

[0037] Example

[0038] 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.

[0039] (Material)

[0040] Cross-linked starch A: Phosphate-cross-linked starch derived from wheat starch

[0041] Cross-linked starch B: Phosphate-cross-linked starch derived from cassava starch

[0042] Esterified starch: acetylated starch derived from cassava starch

[0043] Etherified starch: Hydroxypropyl starch derived from cassava starch

[0044] Wheat starch (unprocessed starch)

[0045] ·Alpha-starch wheat starch (alpha-starch derived from unprocessed wheat starch)

[0046] Corn starch (unprocessed starch)

[0047] Potato starch (unprocessed starch)

[0048] (Test Example 1)

[0049] The materials were mixed with the composition shown in Table 1 to prepare a mixture for fried snacks. Doughnuts were manufactured using the prepared mixtures. Specifically, 100 parts by mass of the mixture and 160 parts by mass of water were put into a commercially available mixer and stirred in the order of low speed for 3 minutes, medium-low speed for 3 minutes, and medium-high speed for 2 minutes to prepare dough. The obtained dough was divided into 60 g / piece and formed into a disc shape. The dough was put into an oil tank filled with rapeseed oil at 175°C and fried for 2 minutes and 30 seconds, turning it over every 30 seconds, thereby manufacturing doughnuts.

[0050] Ten trained panelists each took out five doughnuts made from the same mixture and evaluated their appearance according to the following criteria. The average of the ten panelists' evaluations was calculated. The results are shown in Table 1.

[0051] <Evaluation criteria for appearance>

[0052] 5 points: None of the 5 are swollen or ruptured, which is very good.

[0053] 4 points: 1 out of 5 is swollen but not ruptured, good.

[0054] 3 points: 2 to 5 out of 5 are swollen but not ruptured, which is slightly better.

[0055] 2 points: 1 out of 5 is broken, poor.

[0056] 1 point: 2 to 5 out of 5 ruptures, very poor.

[0057] The produced doughnuts were stored in a heat warmer at an ambient temperature of 50°C or at room temperature (20°C) for 4 hours. The texture of the doughnuts stored in the warmer was compared with that of the doughnuts stored at room temperature and evaluated. The above 10 panelists evaluated according to the following criteria, and the average of the 10 panelists' scores was calculated. The results are shown in Table 1.

[0058] <Evaluation criteria for taste>

[0059] 5 points: The crispness is equal to or better than when stored at room temperature, which is very good.

[0060] 4 points: Slightly worse than when stored at room temperature, but still has a good crispy texture.

[0061] 3 points: Worse than when stored at room temperature, but still has a crispy texture, slightly better.

[0062] 2 points: The crispness is not as good as when stored at room temperature, and it is also sticky, which is poor.

[0063] 1 point: The crispness was significantly reduced compared to when stored at room temperature, and the food was sticky, which was very bad.

[0064] [Table 1]

[0065]

[0066]

[0067] (Test Example 2)

[0068] Donuts were produced and evaluated in the same manner as in Test Example 1 except that the composition of the fried snack mix was changed as shown in Tables 2 to 4. The results are shown in Tables 2 to 4. In addition, the results of Production Example 1 are listed again in Tables 3 and 4.

[0069] [Table 2]

[0070]

[0071] [Table 3]

[0072]

[0073] [Table 4]

[0074]

[0075] (Test Example 3)

[0076] Doughnuts were produced and evaluated in the same manner as in Test Example 1 except that the composition of the fried snack mix was changed as shown in Table 5. The results are shown in Table 5. In addition, the results of Production Example 1 are shown again in Table 5.

[0077] [Table 5]

[0078]

Claims

1. A mixture for fried snacks, wherein: The total mass contains 20 to 50% by mass of cross-linked starch and 60 to 90% by mass of starches including the cross-linked starch, and the content of cereal flour is 10% by mass or less.

2. The mixture according to claim 1, wherein The total mass also contains 0.5 to 5% by mass of milk protein.

3. A dough for deep-fried snacks, wherein: The method comprises 100 parts by mass of the fried snack mix according to claim 1 or 2 and 10 to 200 parts by mass of a liquid raw material.

4. A method for producing fried snacks, wherein: The method comprises frying the fried snack dough according to claim 3.

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