Bean-jam filled doughnut mix

Abstract

To provide a bean-jam filled doughnut mix that makes it possible to obtain a bean-jam filled doughnut having good appearance and food texture and being less likely to burst when deep-frying.SOLUTION: A bean-jam filled doughnut mix of the present invention contains at least grain flour. The grain flour contains 60-100 mass% of starch and 0-40 mass% of grain flour. The starch contains α-starch and non α-tapioca starch, and 10-60 mass% of the starch is phosphate-crosslinked starch. In the grain flour, the content of α-starch is more than 25 to 40 mass%, and the content of non α-tapioca starch is 30-70 mass%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mix useful as a raw material for dough for filled donuts containing bean paste. [Background technology]

[0002] A donut is a type of fried confectionery made by preparing dough from ingredients such as flour and sugar, and frying the dough in oil. Various techniques for improving donuts have been proposed. Patent Document 1 describes a mix that can produce fried bakery foods having a soft and chewy texture, which contains a specific region of pregelatinized starch for 100 parts by mass of rice flour and wheat flour combined. Patent Document 2 describes a mix that can produce doughnuts with a fluffy and moist texture, which contains specific amounts of soy flour and pregelatinized high amylose starch. Patent Document 3 describes a method for producing donuts with a soft, crisp texture, which uses ingredients containing specific amounts of pregelatinized high amylose starch, pregelatinized starch and / or pregelatinized grain flour other than pregelatinized high amylose starch, and grain flour and / or starch other than pregelatinized grain flour including pregelatinized high amylose starch. Patent Document 4 describes a method for producing donuts that significantly suppresses quality deterioration over time, has excellent storage stability, and has an improved texture, in which a specific amount of pregelatinized etherified waxy potato starch is used per 100 parts by mass of raw grain flour, the main ingredient of which is wheat flour. Patent Document 5 describes a sesame dumpling-style donut that has a chewy texture like sesame dumplings and whose texture remains stable over time, and which contains specific amounts of β-starch, α-starch, wheat flour, and carbohydrates. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2021-073905 [Patent Document 2] JP 2021-016313 A [Patent Document 3] JP 2020-202773 A [Patent Document 4] JP 2007-325526 A [Patent Document 5] JP 2004-254520 A Summary of the Invention [Problem to be solved by the invention]

[0004] There are filled doughnuts that contain a filling such as flower paste and dough that encases the filling. Filled doughnuts are more susceptible to the phenomenon of the dough bursting when fried compared to normal doughnuts that do not contain filling, due to the dough encasing the filling, and it is desirable to prevent this phenomenon. There is no technology yet available that can produce filled doughnuts that have a good appearance and texture and are less likely to burst when fried.

[0005] An object of the present invention is to provide a mix for filling donuts which can produce filled donuts having a good appearance and texture and which are less likely to burst when fried. [Means for solving the problem]

[0006] The present invention relates to a dough mix for an enrobed doughnut, which contains cereal flour and is used as a raw material for the dough of an enrobed doughnut, the raw material including the enrobed doughnut and the dough enrobing the enrobed doughnut. The cereal flour contains 60 to 100% by mass of starch and 0 to 40% by mass of cereal flour, the starch contains pregelatinized starch and non-pregelatinized tapioca starch, and 10 to 60% by mass of the starch is phosphate cross-linked starch; In the grain flour, the content of the gelatinized starch is more than 25 to 40% by mass, and the content of the non-gelatinized tapioca starch is 30 to 70% by mass. The present invention also relates to a filled donut produced using the above-mentioned filled donut mix of the present invention. Effect of the Invention

[0007] According to the present invention, there is provided a mix for filling donuts which can produce filled donuts having a good appearance and texture and which are less likely to burst when fried. The filled donuts produced using the filleted donut mix of the present invention have a voluminous appearance with no wrinkles on the surface and a chewy and soft texture, and thus have a good appearance and texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The filler doughnut mix of the present invention (hereinafter also simply referred to as "mix") contains at least cereal flours. In the present invention, "cereal flours" conceptually includes cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in cereal flour or whole grain flour. In addition, the cereals from which "cereal flours" are derived include not only cereals (seeds of plants of the Gramineae family), but also pseudocereals (seeds of plants of the Dicotyledonous family), pulses (seeds of plants of the Fabaceae family), and potatoes (edible tuberous roots or tubers), etc., as long as they contain starch as an ingredient.

[0009] The cereal flour used in the present invention contains at least starch. The starch content in the cereal flour is 60 to 100% by mass, preferably 70 to 100% by mass, and more preferably 75 to 95% by mass, based on the total mass of the cereal flour. If the starch content in the cereal flour in the mix is ​​less than 60% by mass, the desired effect of the present invention (encrusted donuts with good appearance and texture and less likely to burst when fried) may not be achieved.

[0010] The starch used in the present invention includes pregelatinized starch and non-pregelatinized tapioca starch. In the present invention, "gelatinized starch" refers to starch that has been subjected to gelatinization treatment. In this specification, "gelatinization treatment" refers to a treatment in which raw starch is heated in the presence of moisture. Typically, gelatinized starch is obtained by mixing starch with water, heating the mixture, and then drying and powdering the mixture. As the gelatinized starch, any gelatinized starch that can be used in food production can be used without any particular limitation, and examples of the gelatinized starch include gelatinized tapioca starch, gelatinized corn starch, gelatinized waxy corn starch, gelatinized wheat starch, gelatinized potato starch, and gelatinized rice flour starch can be mentioned, and one of these can be used alone or two or more can be used in combination. In the present invention, "non-gelatinized tapioca starch" refers to tapioca starch that has not been subjected to gelatinization treatment.

[0011] The starch (gelatinized starch, non-gelatinized tapioca starch) used in the present invention may be subjected to one or more types of processing other than gelatinization. Examples of processing other than gelatinization include esterification, etherification, oxidation, or a combination of two or more of these processing methods for glucose chains, which are components of starch. The starch (gelatinized starch, non-gelatinized tapioca starch) used in the present invention may be, for example, starch acetate, phosphorylated starch, hydroxypropyl starch, phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, phosphate monoesterified phosphate cross-linked starch, hydroxypropylated phosphate cross-linked starch, sodium octenyl succinate starch, oxidized starch, or acetylated oxidized starch.

[0012] A preferred example of the pregelatinized starch used in the present invention is one containing pregelatinized tapioca starch and one or more types selected from pregelatinized waxy corn starch and pregelatinized wheat starch. The content of pregelatinized tapioca starch in the cereal flour is preferably from more than 0 to 30% by mass, more preferably from 10 to 30% by mass, and even more preferably from 15 to 30% by mass. The content of pregelatinized waxy corn starch in the cereal flour is preferably 0 to 20% by mass, more preferably 5 to 20% by mass, and even more preferably 10 to 20% by mass. The content of pregelatinized wheat starch in the cereal flour is preferably 0 to 15 mass %, more preferably 5 to 15 mass %, and even more preferably 5 to 10 mass %.

[0013] The content of pregelatinized starch in the cereal flour is from more than 25 to 40% by mass, preferably from 25 to 35% by mass, and more preferably from 25 to 30% by mass, based on the total mass of the cereal flour. The content of non-gelatinized tapioca starch in the cereal flour is 30 to 70 mass % relative to the total mass of the cereal flour, preferably 40 to 70 mass %, and more preferably 50 to 70 mass %. If the contents of pregelatinized starch and non-pregelatinized tapioca starch in the cereal flour in the mix are outside the above-mentioned specific ranges, the intended effects of the present invention may not be achieved.

[0014] The starch in the mix of the present invention must be phosphate-crosslinked starch in an amount of 10-60% by mass, preferably 20-50% by mass, more preferably 20-40% by mass of the total mass of the starch. Phosphate-crosslinked starch is generally obtained by esterifying starch with a chemical agent containing sodium trimetaphosphate. If the mass ratio of phosphate-crosslinked starch to the total mass of starch in the mix (hereinafter also referred to as "phosphate-crosslinked starch occupancy rate") is less than 10% by mass, the dough using the mix may burst when fried, and if the phosphate-crosslinked starch occupancy rate exceeds 60% by mass, the taste of the donut may be deteriorated. In the mix of the present invention, either one or both of the gelatinized starch and non-gelatinized tapioca starch may be phosphate-crosslinked starch.

[0015] The cereal flour used in the present invention may further contain cereal flour in addition to starch. The content of cereal flour in the mix of the present invention is 0 to 40% by mass, preferably 0 to 30% by mass, more preferably 10 to 20% by mass, based on the total mass of the mix.

[0016] The flour used in the present invention can be any flour that can be used in food production, without any particular limitation. For example, flours mainly composed of endosperm, such as wheat flour, soy flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, pearl barley flour, millet flour, etc., can be mentioned. Wheat flour includes strong flour, medium flour, weak flour, durum semolina, durum wheat flour, etc. Other specific examples of flour include flours containing at least the outer skin and / or germ, such as "bran" mainly composed of the outer skin, and "whole wheat flour" containing the three main components of the endosperm, outer skin, and germ. The flour used in the present invention is typically not subjected to processing such as heat treatment, but may be subjected to heat treatment. In the present invention, one type of flour can be used alone or two or more types can be used in combination.

[0017] The mix of the present invention may further contain sugars in addition to the cereal flours. By adding sugars to the mix, it is possible to impart sweetness and flavor to the dough of the stuffed donut. As the sugars, any sugar that can be used in food can be used without any particular limitation, and examples thereof include sugar, glucose, oligosaccharides, maltose, trehalose, and fructose, and these can be used alone or in combination of two or more. The content of the sugar in the mix of the present invention is preferably 10 to 40 parts by mass, more preferably 10 to 30 parts by mass, per 100 parts by mass of the cereal flour in the mix.

[0018] The mix of the present invention may contain other ingredients other than the above-mentioned grain flours and sugars. Examples of other ingredients include leavening agents such as baking powder; fats and oils such as animal fats and oils, vegetable fats and oils; salt, powdered soy sauce, fermented products such as fermented products derived from fruits, powdered miso, amino acids and other seasonings; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, sodium stearoyl lactate, calcium stearoyl lactate; protein materials such as gluten, gliadin, glutenin (all wheat proteins), whole eggs, egg whites, egg yolks (all egg proteins), skimmed milk powder, whey protein (all milk proteins), soy protein, gelatin; dried eggs such as egg powder, thickening polysaccharides, milk raw materials, flavorings, enzymes, colorants, etc., and these can be used alone or in combination of two or more in an appropriate amount.

[0019] The mix of the present invention is obtained by mixing various ingredients including cereal flours. The mix of the present invention is typically in the form of a powder or granules under normal temperature and pressure.

[0020] The mix of the present invention can be used to produce an encrusted donut containing a filling and a dough enclosing the filling, and is specifically used as a raw material for the dough. In the present invention, "donut" refers to a food product produced by deep frying a dough containing wheat flour, and includes foods called donuts as well as churros. The filling contained in the encrusted donut is not particularly limited, and examples thereof include flower paste, jam, chocolate cream, custard cream, curry paste, and red bean paste.

[0021] A method for producing filled donuts using the mix of the present invention typically includes a step of preparing dough using the above-mentioned mix of the present invention (dough preparation step) and a step of frying the dough (frying step).

[0022] The dough preparation step is typically carried out by adding a liquid to the mix to obtain a mixture, and stirring (mixing) the mixture with a mixer. The dough to be prepared may be a clay-like dough (so-called dough) with a relatively small liquid content, or a paste-like dough (so-called batter) with a relatively large liquid content, and can be appropriately selected depending on the type of stuffed donut to be produced. Examples of the liquid to be added to the mix include aqueous liquids containing water, oil, seasoning, egg liquid (whole egg, egg white, egg yolk), milk, etc. The amount of liquid to be added to the mix is ​​not particularly limited, but is generally preferably 15 to 60 parts by mass, more preferably 20 to 55 parts by mass, relative to 100 parts by mass of the mix. When calculating the amount of liquid to be added to the dough, the water content of the whole egg used as the liquid is 76% by mass, and the water content of the milk used as the liquid is 88% by mass.

[0023] The dough prepared in the dough preparation step is formed into a predetermined shape (forming step) before being subjected to the deep-frying step. In the present invention, a filling operation may be performed in the forming step, in which the dough is filled with bean paste, or a filling operation may be performed after the deep-frying step, in which the deep-frying step is performed.

[0024] In the frying step, the oil temperature when frying the dough may be appropriately set depending on the type of filled donut to be produced, and is not particularly limited, but is preferably 150 to 220°C, more preferably 165 to 200°C. EXAMPLES

[0025] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0026] [Examples 1 to 12 and Comparative Examples 1 to 5] A mix for filled donuts was produced by mixing the raw materials in the proportions shown in the "Mix composition" column of Tables 1 and 2 below. Details of the raw materials used are as follows. Among the mixes (other than Comparative Example 4) in which the phosphate cross-linked starch occupancy rate was greater than zero, i.e., which contained phosphate cross-linked starch, 1 / 3 of the phosphate cross-linked starch in the mixes (other than Comparative Example 2) which contained both pregelatinized starch and non-pregelatinized starch was pregelatinized starch and the remaining 2 / 3 was non-pregelatinized starch. Furthermore, all of the phosphate cross-linked starch in the mix of Comparative Example 2 was non-pregelatinized starch (non-pregelatinized tapioca starch). Sugar: Sugar, manufactured by Mitsui Sugar Co., Ltd., product name "Spoon Brand Granulated Sugar" Leavening agent: Baking powder, manufactured by Oriental Yeast Co., Ltd., product name "Baking Powder Delton" Emulsifier: Glycerin fatty acid ester, manufactured by Riken Vitamin Co., Ltd., product name "Emulgy (registered trademark) MM-100" - Fats and oils: shortening, manufactured by Miyoshi Oils and Oils Co., Ltd., product name "Krone Shortening"

[0027] [Production example: Production of curry donuts] Using the mixes of each Example and Comparative Example, curry donuts, which are a type of filled donuts, were produced. Specifically, 4000g of the mix, water, whole eggs, and salad oil were added to a commercially available mixer in the amounts shown in the "Dough Preparation Step" column of Tables 1 and 2, and the mixture was stirred at low speed for 2 minutes, after which the dough adhering to the mixing blades of the mixer was scraped off, and the dough was then stirred at medium to high speed for 3 minutes to prepare the dough (dough preparation step). The dough (product temperature 27°C) was quickly filled with 40g of curry paste for 60g of dough per donut using a commercially available filling machine (Leon Automatic Machinery Co., Ltd.'s "Mars Man CN511") without any resting time to obtain a molded dough (molding step). Then, the entire molded dough was submerged in oil at an oil temperature of 180°C for 6 minutes (deep-frying step) to produce a curry donut consisting of curry paste and dough that encases it. The curry paste used was Oriental Yeast Co., Ltd.'s "Rich and Delicious European-Style Beef Curry."

[0028] [Evaluation test] The curry donuts produced were cooled after frying and then evaluated for appearance and texture according to the following evaluation criteria (maximum 5 points). In addition, the work stability during production of the curry donuts (dough extensibility, resistance to bursting when frying) was evaluated according to the following evaluation criteria (maximum 5 points). The evaluation was carried out by 10 expert panelists. The arithmetic mean scores of the 10 expert panelists are shown in Tables 1 and 2.

[0029] <Appearance evaluation criteria> 5 points: Good volume and no wrinkles on the surface, extremely good. 4 points: Good volume and no wrinkles on the surface. 3 points: There is some volume or the surface is slightly wrinkled, but not at a problem level. 2 points: There is almost no volume or there are noticeable wrinkles on the surface, so it is defective. 1 point: No volume at all and noticeable wrinkles on the surface, extremely poor quality. <Texture evaluation criteria> 5 points: Quite chewy and soft, extremely good. 4 points: Soft and chewy, good quality. 3 points: Slightly soft and chewy, but not problematic. 2 points: Almost no chewy softness, poor quality. 1 point: Not chewy or soft at all, extremely poor quality. <Evaluation criteria for work stability> 5 points: The dough has excellent extensibility and does not crack when deep-frying, which is extremely good. 4 points: The dough is extensible and barely cracks when deep-frying, so it is good. 3 points: The dough has fairly good elasticity and cracks slightly when deep-frying. 2 points: The dough lacks elasticity and parts of it burst when deep-frying, making it defective. Score 1: The dough significantly lacked extensibility, and most of the dough burst when deep-frying, making it extremely poor quality.

[0030] [Table 1]

[0031] [Table 2]

[0032] In the mixes of the examples shown in Table 1, the flours contain 60 to 100% by mass of starch and 0 to 40% by mass of grain flour, the starch contains pregelatinized starch and non-gelatinized tapioca starch, and 10 to 60% by mass of the starch is phosphate cross-linked starch, the pregelatinized starch content is more than 25 to 40% by mass relative to the total mass of the grain flours, and the non-gelatinized tapioca starch content is 30 to 70% by mass relative to the total mass of the grain flours. Therefore, compared to the mixes of the comparative examples in Table 2 which do not satisfy these requirements, the mixes had better appearance and texture, were less prone to dough bursting when fried, and had excellent work stability. It is presumed that Comparative Example 1 was rated lower than the Examples because the starch content in the flour was less than 60% by mass (the flour content in the flour exceeded 40% by mass) and the non-gelatinized tapioca starch content in the flour was less than 30% by mass. It is presumed that Comparative Example 2 was rated lower than the Examples because it did not contain gelatinized starch and the non-gelatinized tapioca starch content in the flour exceeded 70% by mass. It is presumed that Comparative Example 3 was rated lower than the Examples because the gelatinized starch content in the flour exceeded 40% by mass and the non-gelatinized tapioca starch content in the flour exceeded 30% by mass. It is presumed that Comparative Example 4 was rated lower than the Examples because the phosphate cross-linked starch occupancy rate was 0% by mass. It is presumed that Comparative Example 5 was rated lower than the Examples because the phosphate cross-linked starch occupancy rate exceeded 60% by mass.

Claims

1. A dough mix for an enrobed doughnut, which contains bean paste and a dough enrobing the bean paste, and contains cereal flour and is used as a raw material for the dough in an enrobed doughnut, The cereal flour contains 60 to 100% by mass of starch and 0 to 40% by mass of cereal flour, The starch contains pregelatinized starch and non-pregelatinized tapioca starch, and 10 to 60% by mass of the starch is phosphate cross-linked starch; The grain flour has a content of the gelatinized starch of more than 25 to 40% by mass and a content of the non-gelatinized tapioca starch of 30 to 70% by mass.

2. The pregelatinized starch contains one or more selected from pregelatinized tapioca starch, pregelatinized waxy corn starch, and pregelatinized wheat starch, 2. The mix for enrobed donuts according to claim 1, wherein, in the cereal flours, the content of the pregelatinized tapioca starch is more than 0 to 30% by mass, the content of the pregelatinized waxy corn starch is 0 to 20% by mass, and the content of the pregelatinized wheat starch is 0 to 15% by mass.

3. The mix for an enrobed donut according to claim 1 or 2, containing 10 to 40 parts by mass of sugar per 100 parts by mass of the cereal flour.

4. A stuffed doughnut produced using the mix for stuffed doughnuts according to claim 1 or 2.

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