White doughnut and producing method

Abstract

To provide a doughnut starch raw material composition used for producing wheat allergy free or wheat hypoallergenic doughnut having good workability of dough, being white, and having good appearance.SOLUTION: The above problem is solved by using, as starch-based raw materials, potato starch, etherified starch, α-starch, and optionally grain flour in a specific mixture ratio.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a white donut and a method for its manufacture, as well as a starchy doughnut ingredient for use in the manufacture of the donut. [Background technology]

[0002] Doughnuts are bakery foods with a fluffy, soft texture and good melting in the mouth, and are widely distributed in the market as one of the bakery foods with various decorations. Proteinaceous raw materials such as flour and eggs are the main raw materials used in the production of doughnuts, and play an important role in the workability of doughnut dough and the appearance of the product. However, such proteinaceous raw materials such as flour and eggs are widely known as substances that exhibit allergenicity, and allergy patients have no choice but to avoid eating them.

[0003] In response to these problems, Patent Document 1 discloses a rice flour composition for Western confectionery, which contains rice flour with a starch damage level of 10% or more, and Patent Document 2 discloses a heat-treated rice flour composition for producing confectionery or flour products, which contains heat-treated rice flour with a content of protein soluble in 0.05N acetic acid aqueous solution of 5 to 35 mg per gram of heat-treated rice flour, and describes that Western confectionery, including donuts with excellent appearance and texture, can be produced that can be safely eaten by people with wheat allergies. However, there are problems with donuts made using rice flour, such as lack of volume and poor appearance.

[0004] On the other hand, a frying process is essential for the production of donuts. In this frying process, the dough is exposed to high-temperature frying oil, and proteinaceous ingredients such as flour and eggs are easily browned and fried, resulting in a doughnut with a golden to dark brown appearance. Doughnuts made from rice flour are also easily fried. When fried, the coloring of food colorings tends to become dull. In order to obtain colorful doughnuts, it is common to use fat-based ingredients such as chocolate as a coating material or topping material. It is known that in order to obtain colorful doughnuts with good coloring by applying food coloring to the doughnut dough, it is necessary to take the time to fry the dough on a cooking sheet at a low oil temperature while adjusting the frying time.

[0005] Patent Document 3 discloses a method for producing taiyaki-type confectionery, which comprises adding water to and mixing an ingredient containing 50 to 99% by weight of processed starch and / or potato starch and 1 to 10% by weight of fats and oils to produce a liquid dough, which is then baked. It describes how, by simply baking the dough, it is possible to produce taiyaki-type confectionery that has a chewy texture and is white in color and does not brown easily, but does not mention anything about donuts. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2013-233143 A [Patent Document 2] JP 2014-18136 A [Patent Document 3] JP 2004-321182 A Summary of the Invention [Problem to be solved by the invention]

[0007] An object of the present invention is to provide a starchy raw material composition for donuts, which is used to produce wheat allergy-free or wheat low allergen donuts having good dough workability and which are white and have a good appearance. [Means for solving the problem]

[0008] The present inventors discovered that by using potato starch, etherified starch, gelatinized starch, and optionally cereal flour in specific blending ratios as starch raw materials, it is possible to produce dough that is easy to work with and has a white color and good appearance, and thus completed the present invention.

[0009] That is, the present invention includes the following aspects. [1] A main raw material consisting of potato starch (excluding etherified potato starch and pregelatinized potato starch), etherified starch, and optionally flour; Pregelatinized starch (excluding etherified pregelatinized starch) and and satisfying the following conditions 1 to 3. Condition 1: The amount of potato starch is 8 to 55% by mass based on the total mass of the main ingredients. Condition 2: The amount of flour is 0 to 17% by mass of the total mass of the main ingredients. Condition 3: The amount of pregelatinized starch is 2 to 27 parts by mass per 100 parts by mass of the main raw material. [2] The starch-based raw material composition for doughnuts according to [1], wherein the potato starch is selected from the group consisting of unmodified potato starch, acetylated potato starch, phosphate cross-linked potato starch, acid-treated potato starch, and combinations thereof. [3] The starch-based raw material composition for doughnuts according to [1] or [2], wherein the cereal flour comprises wheat flour. [4] A flour mix for doughnuts, comprising the starch-based raw material composition for doughnuts according to any one of [1] to [3], sugars, and fats and oils, and satisfying the following conditions 4 and 5. Condition 4: The amount of sugar is 5.5 to 47 parts by mass per 100 parts by mass of the starch-based raw material composition for doughnuts. Condition 5: The amount of fat or oil is 5.5 to 32 parts by mass per 100 parts by mass of the starch-based raw material composition for doughnuts. [5] The donut mix powder described in [4], wherein the sugar includes sucrose. [6] A doughnut dough comprising the doughnut mix powder according to [4] or [5] and an aqueous liquid ingredient. [7] A method for producing a donut, using the starch-based raw material composition for donuts according to any one of [1] to [3], or the donut mix flour according to [4] or [5]. [8] A method for producing a donut, comprising a step of heating the donut dough described in [6]. Effect of the Invention

[0010] According to the present invention, it is possible to produce doughnuts with good workability and good appearance, without using allergenic ingredients such as wheat flour, egg ingredients, etc. Furthermore, it is possible to obtain doughnuts that are less likely to color when fried, and which are white when no edible coloring is used, and colorful when edible coloring is used. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] The present invention relates to a starch-based raw material composition for doughnuts, which comprises a main raw material consisting of potato starch (excluding etherified potato starch and pregelatinized potato starch), etherified starch, and optionally cereal flour, and pregelatinized starch (excluding etherified pregelatinized starch), and which satisfies the following conditions 1 to 3: Condition 1: The amount of potato starch is 8 to 55% by mass based on the total mass of the main ingredients. Condition 2: The amount of flour is 0 to 17% by mass of the total mass of the main ingredients. Condition 3: The amount of pregelatinized starch is 2 to 27 parts by mass per 100 parts by mass of the main raw material.

[0012] (1) Starchy raw material composition for doughnuts (1-1) Main raw materials The starch-based doughnut ingredient composition of the present invention comprises potato starch, etherified starch, and optionally a main ingredient consisting of cereal flour.

[0013] (1-1-1) Potato starch The potato starch used in the present invention is a starch derived from potatoes, and any starch generally used in the manufacture of donuts can be suitably used. Such potato starch may be unmodified starch (raw starch), modified starch, or a mixture thereof, but is preferably unmodified starch.

[0014] The processed starch may be a chemically processed starch or a physically processed starch. In general, chemically processed starches include acetylated starch (starch acetate, etc.), cross-linked starch (phosphate cross-linked starch, adipic acid cross-linked starch, etc.), acid-treated starch, oxidized starch, etherified starch, etc., and physically processed starches include gelatinized starch, heat-treated (moist heat-treated) starch, etc. A combination of these processes may also be used (acetylated phosphate cross-linked starch, etc.). The potato starch of the present invention may use one type of these processed starches alone or two or more types in combination. However, in the present invention, etherified potato starch and gelatinized potato starch are classified as etherified starch and gelatinized starch, respectively.

[0015] The amount of potato starch to be blended is 8 to 55% by mass, preferably 15 to 40% by mass, and more preferably 20 to 30% by mass, based on the total mass of the main ingredients, from the viewpoints of preventing a decrease in workability of the dough due to stickiness and of maintaining the stability of the donut shape.

[0016] (1-1-2) Etherified starch In the present invention, etherified starch refers to starch to which a functional group is added via an ether bond. Examples of etherified starch include carboxymethyl starch, hydroxypropyl starch, hydroxyethyl starch, and carboxyethyl starch, and hydroxypropylated starch is preferred. Etherified starch can be suitably used regardless of the type of origin of the raw material, for example, tapioca starch, wheat starch, corn starch, waxy starch, potato starch, etc., and hydroxypropyl starch derived from tapioca and / or corn is most preferred. In the present invention, when other processing is performed in addition to etherification, it is treated as etherified starch, and for example, etherified pregelatinized starch that has been etherified and pregelatinized, and hydroxypropyl phosphate cross-linked starch that has been cross-linked and etherified, etc., correspond to etherified starch. In the present invention, by including etherified starch, a chewy texture is imparted and a voluminous appearance is obtained. The remainder of the main raw material excluding potato starch and pregelatinized starch is etherified starch. The ratio (by mass) of the potato starch to the etherified starch is preferably from 1:11 to 1:1, more preferably from 1:8 to 1:1.5, and even more preferably from 1:5 to 1:2.

[0017] (1-1-3) Flour For the purpose of providing an allergy-free donut, it is preferable not to include cereal flour such as wheat flour as the main ingredient of the starch-based ingredient composition for donuts of the present invention, but for the purpose of providing a donut with reduced allergens, a small amount of cereal flour can be used to replace part of the potato starch and etherified starch. From the viewpoint of the workability of the dough and the appearance and whiteness of the donut, the amount of cereal flour is preferably small, and is preferably 17% by mass or less, more preferably 10% by mass or less, even more preferably 5% by mass or less, and most preferably 0% by mass, based on the total mass of the main ingredients.

[0018] When using cereal flour, wheat flour is preferred. Examples of cereal flour other than wheat flour include cereal flour derived from cereals such as barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; tuber flour or tuberous root flour of staple crops similar to cereals such as potato, taro, cassava, sweet potato, and yam. Any two or more of these may be combined.

[0019] (1-2) Pregelatinized starch Potato starch and etherified starch contained in the main raw materials do not become sufficiently sticky even when hydrated, and cereal flour becomes sticky when hydrated but is not used or is used in small amounts, so in order to bind the starch raw materials to form a dough by adding water, the starch raw material composition for doughnuts of the present invention contains pregelatinized starch. Since pregelatinized starch is only required to increase the viscosity of doughnut dough and increase the binding property of the dough, pregelatinized starch derived from tapioca, wheat, waxy, corn, potato, etc. can be used without any problem, but pregelatinized starch derived from tapioca is preferred from the viewpoints of the workability of doughnut dough and the chewy texture and white color of doughnuts. However, as described above, in the present invention, etherified pregelatinized starch is classified as etherified starch.

[0020] The amount of gelatinized starch to be added is 2 to 27 parts by mass, preferably 5 to 20 parts by mass, and more preferably 10 to 18 parts by mass, per 100 parts by mass of the main ingredient, from the viewpoints of preventing a decrease in workability of the dough due to stickiness and of maintaining the stability of the donut shape.

[0021] (1-3) Starchy raw material composition for doughnuts The starch-based raw material composition for doughnuts of the present invention comprises main ingredients comprising potato starch, etherified starch, and optionally cereal flour, and pregelatinized starch. That is, the remainder of the starch-based raw material composition for doughnuts excluding the main ingredients is the pregelatinized starch.

[0022] (2) Mixed flour for donuts (2-1) Sugars Adding sugars to doughnut mix flour prevents the dough from bursting during frying, improves the dough's extensibility and water retention, and allows the dough to expand with steam during frying, improving the volume of the doughnut. Examples of sugars include monosaccharides such as glucose and fructose, and disaccharides such as sucrose and lactose. The above sugars may be used alone or in combination of two or more. Any sugar that has water retention and is used in food products may be used suitably, but sucrose is preferred from the viewpoints of workability during dough production, texture, and sweetness. The amount of sugar to be added is 5.5 to 47 parts by mass, preferably 7 to 40 parts by mass, more preferably 10 to 30 parts by mass, and even more preferably 15 to 25 parts by mass, based on 100 parts by mass of the starch-based doughnut raw material composition.

[0023] (2-2)Oils and fats Adding fats and oils to doughnut mix flour prevents the dough from bursting during frying, improves the extensibility of the dough, increases the volume of the doughnut, and softens the texture. Any edible fats and oils can be used, such as soybean oil, cottonseed oil, safflower oil, rice oil, corn oil, rapeseed oil, perilla oil, perilla oil, linseed oil, olive oil, sesame oil, wheat germ oil, rice bran oil, sunflower oil, peanut oil, avocado oil, egg yolk oil, fish oil, whale oil, chicken oil, lard, beef tallow, milk fat, cacao butter, shea butter, coconut oil, palm oil, palm kernel oil, and the like, as well as processed fats and oils obtained by subjecting these to one or more treatments such as hydrogenation, fractionation, and ester exchange. The fats and oils may be liquid, solid, or powder at room temperature, and are preferably solid or powder, and more preferably powdered fats and oils. When mixed into a powder, a mix of powdered oils and fats has better fluidity and workability than liquid oil or solid oil. Powdered oils and fats may contain mixtures of emulsifiers, dextrin, etc. One of these oils and fats may be used, or two or more may be used in appropriate ratios.

[0024] The amount of fat or oil blended is 5.5 to 32 parts by mass, preferably 7 to 30 parts by mass, more preferably 10 to 27.5 parts by mass, more preferably 13 to 25 parts by mass, and even more preferably 15 to 22.5 parts by mass, per 100 parts by mass of the starch-based raw material composition for doughnuts.

[0025] (2-3) Mixed flour for donuts The flour mix for doughnuts of the present invention contains the starch-based raw material composition for doughnuts, sucrose and fats and oils.

[0026] In addition to the starch-based raw material composition for doughnuts, which is composed of potato starch, etherified starch, gelatinized starch, and optionally cereal flour, and the essential components, which are sugar and fats and oils, various auxiliary materials that are usually used in the manufacture of doughnuts can be used within the range that does not impair the effects of the present invention. Examples of such auxiliary materials include leavening agents, emulsifiers, salt, egg powder, yeast, etc.

[0027] (3) Dough for donuts (3-1) Aqueous liquid raw material The aqueous liquid ingredient of the present invention refers to water and liquid ingredients that dissolve in water and are generally used in the production of donuts, such as milk, soy milk, almond milk, and egg liquid.

[0028] (3-2) Dough for donuts The doughnut dough of the present invention contains the starch-based doughnut ingredient composition or the doughnut mix flour and an aqueous liquid ingredient.

[0029] Generally, donuts are classified into cake donuts, which are made with a cake-like dough and have a cake-like texture, and yeast donuts, which are made with a yeast-fermented bread-like dough and have a bread-like texture, from the viewpoint of texture. In addition, cake-like dough includes a soft and fluid "batter dough" and a relatively hard and plastic "paste dough". The dough for the donut of the present invention may be a dough for a cake donut or a dough for a yeast donut.

[0030] The doughnut dough of the present invention can be obtained by mixing the starch-based doughnut raw material composition or the doughnut mix flour with an aqueous liquid raw material such as water or milk. When using the starch-based doughnut raw material composition, auxiliary raw materials that can be used in the doughnut mix flour can be mixed together. The amount of the aqueous liquid raw material varies depending on the desired dough characteristics and the texture of the doughnut, but is generally 50 to 90 parts by mass per 100 parts by mass of the doughnut mix flour or 100 parts by mass of the starch-based doughnut raw material composition and auxiliary raw materials combined.

[0031] (4) Method of manufacturing donuts The method for producing donuts of the present invention uses the starch-based raw material composition for donuts or the mixed flour for donuts.

[0032] The method for producing a doughnut of the present invention includes a step of kneading a starchy doughnut raw material composition and, optionally, an auxiliary raw material and an aqueous liquid raw material, or a doughnut mix powder and an aqueous liquid raw material to obtain a doughnut dough. The kneading means is not particularly limited, and a commonly used mixer can be used. Preferably, the obtained doughnut dough is divided into a desired shape, such as a ring shape, using, for example, a doughnut cutter.

[0033] The method for producing a donut of the present invention includes a step of heating the donut dough. Generally, gas generated by the reaction of a chemical leavening agent is used to heat and expand the donut, but yeast fermentation may be combined for the purpose of flavoring, etc. In order to minimize the release of gas generated by the reaction of the chemical leavening agent from the donut dough, it is preferable to heat the dough as soon as possible after the dough is produced. The heating method is not particularly limited, and a commonly used method such as deep frying can be used, and the heating temperature and time can also be adjusted appropriately. EXAMPLES

[0034] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0035] <Production Example 1: Production of Donuts> The doughnuts were produced according to the following steps 1 to 3. Step 1: According to the recipe below, a starch-based raw material composition for doughnuts, sucrose, fats and oils, and auxiliary raw materials (emulsifier, leavening agent, salt) were mixed in a chemical mixer to produce a doughnut mix powder. Step 2: According to the recipe, the aqueous liquid ingredients were added to the doughnut mix powder, and the mixture was kneaded in a mixer (KitchenAid KSM5) at low speed for 2 minutes and at high speed for 3 minutes to obtain doughnut dough. Step 3: The kneaded dough was divided into 50 g rings using a donut cutter (F cutter and plain plunger, manufactured by Belshaw Co., Ltd.) and fried in 190°C frying oil for 3 minutes and 30 seconds to obtain donuts.

[0036] [Table 1] Potato starch: Unmodified potato starch (Matsutani Chemical Co., Ltd.) Etherified starch: Hydroxypropyl tapioca starch (Ingredion) Pregelatinized starch: Pregelatinized tapioca starch (Ingredion) Oils and fats: Powdered oils and fats made primarily from palm (manufactured by Miyoshi Oil Co., Ltd.)

[0037] <Evaluation Example 1: Sensory Evaluation of Donuts> The workability of the doughnut dough obtained in step 2 and the appearance and whiteness of the doughnuts obtained in step 3 were evaluated by 10 experienced panelists according to the following evaluation table, and the average scores of the 10 panelists were calculated. For each evaluation item, a score of 3 or more was evaluated as being within the acceptable range.

[0038] [Table 2]

[0039] <Test Example 1: Examination of the Amounts of Potato Starch and Etherified Starch> Except for changing the amounts of potato starch and etherified starch to those shown in Table 3, donuts were produced according to Production Example 1 and evaluated according to Evaluation Example 1. The amount of water added was appropriately adjusted so that the dough hardness was the same as in Production Example 1 (Example 2).

[0040] In Examples 1 to 3, the use of an appropriate amount of potato starch improved the workability of the dough and the appearance and whiteness of the donuts, with Example 2, which used 25 parts by mass of potato starch per 100 parts by mass of the main ingredient (total of potato starch and etherified starch), being the most excellent. In Comparative Example 1, the amount of potato starch was small, so the dough was sticky and the ring shape cut out with a donut cutter was not stable, resulting in low evaluations of workability and appearance. In Comparative Example 2, the amount of potato starch was too large, so too much water was added to adjust the hardness of the dough, making the dough slightly sticky, and the workability was less than 3 points, which was unacceptable.

[0041] [Table 3] *: The percentage of potato starch in the total mass of the main ingredients (potato starch and etherified starch) (mass%)

[0042] <Test Example 2: Examination of the Amount of Gelatinized Starch> Donuts were produced according to Production Example 1 except that the content of gelatinized starch was changed to the amount shown in Table 4, and evaluated according to Evaluation Example 1. The amount of water added was appropriately adjusted so that the dough hardness was the same as in Production Example 1 (Example 2).

[0043] In Examples 2 and 4 to 6, the use of an appropriate amount of pregelatinized starch improved the workability of the dough and the appearance and whiteness of the doughnuts, with Example 2, in which 11.7 parts by mass of pregelatinized starch was used per 100 parts by mass of the main ingredient (total of potato starch and etherified starch), being the most excellent. In Comparative Example 3, the amount of pregelatinized starch was small, so the ring-shaped shape cut out with the doughnut cutter was somewhat unstable, and the workability and appearance were evaluated as less than 3 points, which was unacceptable. In Comparative Example 4, the amount of pregelatinized starch was too large, so the doughnut dough became sticky, and the shaping with the doughnut cutter became unstable due to the stickiness, and the workability and appearance were evaluated as less than 3 points, which was unacceptable.

[0044] [Table 4] *: Amount of pregelatinized starch (parts by mass) per 100 parts by mass of main ingredient (total of potato starch and etherified starch)

[0045] <Test Example 3: Examination of the Amount of Saccharides> Except for changing the amount of sucrose to the amount shown in Table 5, donuts were produced according to Production Example 1 and evaluated according to Evaluation Example 1. The amount of water added was appropriately adjusted so that the dough hardness was the same as in Production Example 1 (Example 2).

[0046] In Examples 2 and 7 to 10, the use of an appropriate amount of sucrose improved the workability of the dough and the appearance and whiteness of the doughnuts, and Example 2, which used 23.9 parts by mass of sucrose per 100 parts by mass of the starch-based raw material composition for doughnuts (total of potato starch, etherified starch, and pregelatinized starch), was the most excellent. In Comparative Example 5, the amount of sucrose was small, so the dough was slightly insufficient in terms of extensibility, and the dough did not rise enough during frying, resulting in a slightly unstable shape. In Comparative Example 6, the amount of sucrose was too high, so the dough was sticky, the molding was unstable, and the workability and appearance were less than 3 points, which was unacceptable, and the dough was slightly browned.

[0047] [Table 5] *: Amount of sucrose (parts by mass) per 100 parts by mass of the starch raw material composition for doughnuts (total of potato starch, etherified starch, and pregelatinized starch)

[0048] <Test Example 4: Examination of the Amount of Oil and Fat> Donuts were produced according to Production Example 1 except that the amount of oil was changed to the amount shown in Table 6, and evaluated according to Evaluation Example 1. The amount of water added was appropriately adjusted so that the dough hardness was the same as in Production Example 1 (Example 2).

[0049] In Examples 2 and 11 to 13, the use of an appropriate amount of fat or oil improved the workability of the dough and the appearance and whiteness of the doughnuts, with Example 2, in which 19.4 parts by mass of fat or oil was used per 100 parts by mass of the starch-based raw material composition for doughnuts (total of potato starch, etherified starch, and pregelatinized starch), being the most excellent. In Comparative Example 7, the amount of fat or oil was too small, so the ring-shaped shape cut out with the doughnut cutter was not very stable, and the workability and appearance were less than 3 points, which was unacceptable. In Comparative Example 8, the amount of fat or oil was too large, so oil floated on the surface of the doughnut dough, making the molding unstable, and the workability and appearance were less than 3 points, which was unacceptable.

[0050] [Table 6] *: Amount of fats and oils (parts by mass) per 100 parts by mass of the starch-based raw material composition for doughnuts (total of potato starch, etherified starch, and pregelatinized starch)

[0051] <Test Example 5: Examination of the Amount of Cereal Flour> Donuts were produced according to Production Example 1, except that part of the potato starch and etherified starch was replaced with wheat flour in the amounts shown in Table 7, and evaluated according to Evaluation Example 1. The amount of water added was appropriately adjusted so that the dough hardness was the same as in Production Example 1 (Example 2).

[0052] In Examples 14 and 15, good dough workability, donut appearance, and whiteness were achieved even when a small amount of wheat flour was used, but Example 2, which did not use wheat flour, was the best. In Comparative Example 9, the amount of wheat flour was too much, so the dough became sticky over time after production of the donut dough, and the workability was unacceptable at less than 3 points, which resulted in unstable molding, a slightly poor appearance, and some deep-fried coloring. The results in Table 7, in which the workability and appearance deteriorated as the wheat flour content increased, were thought to be due to the enzymes in the wheat flour breaking down starch and other ingredients in the dough, causing the dough to become sticky due to the effects of the decomposition products.

[0053] [Table 7] *: Amount of wheat flour relative to the total weight of main ingredients (potato starch, etherified starch, and wheat flour) (% by weight)

[0054] <Test Example 6: Examination of the Processing Method of Potato Starch> Donuts were produced according to Production Example 1, except that the unmodified potato starch (raw starch) was changed to acetylated potato starch (manufactured by Matsutani Chemical Co., Ltd.), phosphate cross-linked potato starch (manufactured by Rocket Japan Co., Ltd.), or acid-treated potato starch (manufactured by Matsutani Chemical Co., Ltd.) shown in Table 8, and evaluated according to Evaluation Example 1.

[0055] All of the processed potato starches had a good appearance, no problems with workability, and favorable whiteness, but the raw starch of Example 2 (unmodified potato starch) was the most favorable.

[0056] [Table 8]

[0057] <Test Example 7: Examination of the Source Raw Material of Etherified Starch> Donuts were produced according to Production Example 1, except that the type of raw material from which the etherified starch was derived was changed to that shown in Table 9 (hydroxypropylated starch, both manufactured by Matsutani Chemical Co., Ltd.), and then evaluated according to Evaluation Example 1.

[0058] The tapioca-derived starch of Example 2 was most preferable, followed by the corn-derived starch, but regardless of the raw material used, the etherified starch had no problems with workability, a good appearance, and favorable whiteness.

[0059] [Table 9]

Claims

1. A main raw material consisting of potato starch (excluding etherified potato starch and pregelatinized potato starch), etherified starch, and optionally cereal flour; Pregelatinized starch (excluding etherified pregelatinized starch) and satisfying the following conditions 1 to 3. Condition 1: The amount of potato starch is 8 to 55% by mass based on the total mass of the main ingredients. Condition 2: The amount of flour is 0 to 17% by mass based on the total mass of the main ingredients. Condition 3: The amount of pregelatinized starch is 2 to 27 parts by mass per 100 parts by mass of the main raw material.

2. 2. The donut starch ingredient composition according to claim 1, wherein the potato starch is selected from the group consisting of unmodified potato starch, acetylated potato starch, phosphate cross-linked potato starch, acid-treated potato starch, and combinations thereof.

3. 2. The doughnut starch-based ingredient composition of claim 1, wherein the flour comprises wheat flour.

4. A doughnut mix flour comprising the starch-based raw material composition for doughnuts according to claim 1, sugars, and fats and oils, and satisfying the following conditions 4 and 5. Condition 4: The amount of sugar is 5.5 to 47 parts by mass per 100 parts by mass of the starch-based raw material composition for doughnuts. Condition 5: The amount of fat or oil is 5.5 to 32 parts by mass per 100 parts by mass of the starch-based raw material composition for doughnuts.

5. 5. The doughnut mix of claim 4, wherein the sugar comprises sucrose.

6. A doughnut dough comprising the doughnut mix flour according to claim 4 or 5 and an aqueous liquid ingredient.

7. A method for producing donuts, comprising using the starch-based raw material composition for donuts according to any one of claims 1 to 3, or the donut mix flour according to claim 4 or 5.

8. A method for making donuts, comprising the step of heating the dough for donuts according to claim 6.

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