Fried confectionary, production method thereof and evaluation method regarding texture of fried confectionary

Abstract

To provide fried confectionery with good texture, and an evaluation method capable of providing reproducible and reliable evaluation results regarding the texture of fried confectionery.SOLUTION: The fried confectionery of the present invention has an oil oozing ratio calculated by a predetermined method of 0.05 to 0.30. In a production method for the fried confectionery of the present invention, the composition of a mix and / or an additional amount of aqueous liquid in a dough preparation step is adjusted so that the oil and fat oozing ratio of the fried confectionery to be produced is 0.05 to 0.30. An evaluation method regarding the texture of the fried confectionery of the present invention comprises a first step of calculating the oil and fat oozing ratio of the fried confectionery to be evaluated, and a second step of comparing the calculated oil and fat oozing ratio with a predetermined reference value and determining whether the texture of the fried confectionery is good or bad.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to fried confectionery such as doughnuts.

Background Art

[0002] Fried confectionery is a food manufactured by deep-frying a dough mainly composed of cereal flours such as wheat flour, and is characterized by a unique texture and a fragrant flavor of the oil-absorbed dough, and is popular. The texture required for fried confectionery varies depending on the type of fried confectionery, etc. For example, fried confectionery classified as bakery foods such as doughnuts and churros often require a crispy texture with good chewiness. In recent years, against the backdrop of the increasing health consciousness of consumers, fried confectionery with less oil absorption during deep-frying and reduced greasiness during eating has been favored.

[0003] Patent Document 1 describes a method for preventing oil bleeding (a phenomenon in which oil absorbed by food during deep-frying oozes out of the food over time after production) that has been a conventional problem in deep-fried foods, and for imparting a crispy texture without stickiness to deep-fried foods, deep-frying is performed using a fat and oil composition containing a specific volume amount of gas and having a solid fat content within a specific range at a predetermined temperature.

[0004] Patent Documents 2 and 3 describe methods for producing doughnuts with reduced oil absorption. The method described in Patent Document 2 is to add a fat and oil composition containing specific amounts of L-cysteine, glucose oxidase, and α-amylase to cereal flours to prepare a dough, and deep-fry the dough. The method described in Patent Document 3 is to use wheat flour and starch having a gelatinization start temperature within a specific range as doughnut raw materials.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

[0006] An object (the first object) of the present invention is to provide a fried confectionery having a good texture, specifically, a fried confectionery having good tooth feel and crispiness when eaten and reduced greasiness.

[0007] Another object (the second object) of the present invention is to provide an evaluation method that can provide reproducible and highly reliable evaluation results regarding the texture of fried confectionery, particularly the greasiness when eating fried confectionery. Conventionally, the evaluation of the texture of fried confectionery has been performed exclusively by sensory evaluation. Typically, as described in Patent Document 3, a plurality of people (panels) are asked to eat the fried confectionery and evaluate its texture (e.g., tooth feel, greasiness, etc.) numerically or verbally, and the results are statistically analyzed. However, there are individual differences in texture, and texture is easily affected by external and internal conditions. For example, even when the same person eats the same fried confectionery, the texture may vary depending on the eating environment, etc. Therefore, there is room for improvement in terms of the reproducibility and reliability of the evaluation results of sensory evaluation. A technique that can provide reproducible and highly reliable evaluation results regarding the texture of fried confectionery (the greasiness when eating fried confectionery) is closely related to the above-mentioned problem (providing a fried confectionery with good texture) to be solved by the present invention, but such a technique has not been provided yet. [Means for Solving the Problems]

[0008] The present invention is a fried confectionery having a bleeding oil and fat ratio calculated by the following method of 0.05 to 0.30. <Method for Calculating Bleeding Oil and Fat Ratio> Using a creep meter equipped with a disc-shaped, cylindrical, or wedge-shaped plunger, press and break the fried confectionery to be evaluated with the plunger, and from the mass M1 of the oil and fat oozing out from the fried confectionery at the time of breakage and the mass M0 of the oil and fat contained in the fried confectionery before breakage, calculate the oozing oil ratio by the following formula. Oozing oil ratio = M1 / M0 Place the fried confectionery to be evaluated on an oil-absorbing sheet and adjust the product temperature of the fried confectionery to 40 to 60°C. Break the fried confectionery on the oil-absorbing sheet, and calculate the mass M1 by subtracting the mass of the oil-absorbing sheet before breaking the fried confectionery from the mass of the oil-absorbing sheet after breaking the fried confectionery.

[0009] The present invention is also a method for manufacturing a fried confectionery, which includes a dough preparation step of adding an aqueous liquid to a mix containing cereals to prepare a dough, and a step of deep-frying the dough. The composition of the mix and / or the addition amount of the aqueous liquid in the dough preparation step are adjusted so that the oozing oil ratio calculated by the above method for the fried confectionery to be manufactured is 0.05 to 0.30.

[0010] The present invention also includes a first step of calculating the oozing oil ratio of the fried confectionery to be evaluated by the above method, and a second step of comparing the oozing oil ratio calculated in the first step with a predetermined reference value to determine the quality of the texture of the fried confectionery, which is a method for evaluating the texture of a fried confectionery.

Effects of the Invention

[0011] According to the present invention, there is provided a fried confectionery with a good texture, specifically, a fried confectionery that has a good bite, a crispy texture when eaten, and a reduced greasiness. Further, according to the present invention, there is provided a method for evaluating the texture of a fried confectionery that can provide a highly reproducible and reliable evaluation result regarding the texture of the fried confectionery, particularly the greasiness when eating the fried confectionery.

Brief Description of the Drawings

[0012]

Figure 1

Mode for Carrying Out the Invention

[0013] First, the fried confectionery of the present invention will be described. In the present invention, "fried confectionery" refers to confectionery obtained by deep-frying dough containing cereal flours. The confectionery is a kind of bakery food. Bakery food is typically manufactured by heating fermented or non-fermented dough prepared through a process of stirring a dough raw material containing cereal flours in the presence of moisture. The fried confectionery of the present invention includes those containing other ingredients (such as fillings) in addition to the deep-fried product of the dough. Specific examples of the fried confectionery of the present invention include doughnuts, churros, piroshki, sartaindergi, and fried buns.

[0014] The fried confectionery of the present invention is characterized in that the bleeding oil ratio calculated by the following method is 0.05 to 0.30, preferably 0.07 to 0.25, more preferably 0.10 to 0.20. If the bleeding oil ratio of the fried confectionery is less than 0.05, the crispiness of the fried confectionery may be insufficient. If the bleeding oil ratio of the fried confectionery exceeds 0.30, the greasiness during eating of the fried confectionery will be excessive, and in any case, a fried confectionery with good texture cannot be obtained.

[0015] <Method for Calculating Bleeding Oil Ratio> Using a creep meter equipped with a disc-shaped, cylindrical, or wedge-shaped plunger (pressing tool), the fried confectionery to be evaluated is pressed and broken with the plunger (breaking test). From the mass M1 (unit: g) of the oil bleeding from the fried confectionery at the time of breaking in the breaking test and the mass M0 (unit: g) of the oil contained in the fried confectionery before breaking, the bleeding oil ratio is calculated by the following formula. Bleeding oil ratio = M1 / M0 The fried confectionery to be evaluated is placed on an oil-absorbing sheet, and the product temperature of the fried confectionery is adjusted to 40 to 60 °C. The breaking of the fried confectionery is carried out on the oil-absorbing sheet, and the mass M1 is calculated by subtracting the mass of the oil-absorbing sheet before the breaking of the fried confectionery from the mass of the oil-absorbing sheet after the breaking of the fried confectionery.

[0016] Supplementary to the above breaking test, the creep meter is not particularly limited as long as it can be used for physical property evaluation related to the texture of food. As an example of a preferable creep meter, "RE2-33005C" manufactured by Yamaden Co., Ltd. can be mentioned. The shape and size of the fried confectionery to be subjected to the breaking test can be appropriately adjusted within the range that can be placed on the test bench provided in the creep meter. As the oil-absorbing sheet, any sheet that can absorb and hold the edible oil contained in the fried confectionery may be used. For example, paper can be used. Since it is necessary for the oil-absorbing sheet to absorb and hold the entire amount of oil that can ooze out from the fried confectionery by breaking the fried confectionery, it is preferable to adjust the physical properties such as the basis weight of the oil-absorbing sheet so that this is possible. The breaking test is carried out in an environment with an ambient temperature of 20 to 25 °C and a relative humidity of 40 to 60% RH. In the breaking test, a strain rate - load curve of the fried confectionery in the pressing process of the fried confectionery by the plunger is obtained. The pressing speed of the fried confectionery (the moving speed of the plunger) is selected from the range of 1 to 10 mm / second and is set at a constant speed. The strain rate - load curve can be obtained according to a conventional method using a creep meter. In the strain rate - load curve, usually, as the load acting on the fried confectionery increases, the strain rate of the fried confectionery increases, and when the load exceeds a certain range (the breaking load of the fried confectionery), the strain rate reverses from the positive direction to the negative direction. The point at which this reversal of the strain rate first occurs is the point at which the first peak appears in the strain rate - load curve. The point at which the first peak appears in this strain rate - load curve is the "breaking point of the fried confectionery". Prepare 5 fried confectioneries to be measured, perform the above breaking test on each fried confectionery to calculate the oozing oil ratio, and take the average value of these multiple calculated values as the oozing oil ratio of the fried confectionery to be measured.

[0017] The plunger used in the breaking test is disk-shaped, cylindrical, or wedge-shaped. For plungers other than these three types, there are problems such as variations in the measurement results of the breaking test. The fried confectionery of the present invention only needs to have an exuded oil and fat ratio within the specific range based on the breaking test using one of these three types of plungers. Figure 1 shows specific examples of the plungers of the creep meter used in the breaking test. Figure 1(a) is an example of a disk-shaped plunger, Figure 1(b) is an example of a cylindrical plunger, and Figure 1(c) is an example of a wedge-shaped plunger. In Figure 1, the arrow indicated by reference sign D1 points to the pressing direction when the fried confectionery is pressed with the plunger in the breaking test, and the arrow indicated by reference sign D2 points to the direction perpendicular to the pressing direction D1. Both the disk shape and the cylindrical shape are common in that the planar view shape (the shape when the plunger is observed from the pressing direction D1) is circular, but they differ in that the disk shape has a shorter thickness (the length in the pressing direction D1) than the cylindrical shape. Typically, the thickness of the disk shape is 10 mm or less, while the thickness of the cylindrical shape is 20 mm or more. The disk shape and the cylindrical shape typically have the area of the contact portion (the tip surface of the plunger) with the object to be pressed (the fried confectionery placed on the test bench of the creep meter) occupying 10 to 30% of the area of the object to be pressed in a planar view. In the present invention, "wedge-shaped" refers to a shape in which the length along at least one direction D2 perpendicular to the pressing direction decreases from one end (upper end) to the other end (lower end) in the pressing direction D1. In other words, the wedge shape refers to a shape that forms a convex V-shaped or triangular shape toward the lower end side when observed from one direction D2 perpendicular to the pressing direction. It is preferable that the length of the contact portion (the tip of the plunger) of the wedge-shaped plunger with the object to be pressed (the fried confectionery placed on the test bench of the creep meter) is a length that can cross the object to be pressed in a planar view. That is, when the wedge-shaped plunger is used in the breaking test, it is preferable that the projection image (virtual straight line) when the tip of the plunger is projected onto the object to be pressed side (downward) crosses the object to be pressed.

[0018] The mass M0 of the oil and fat contained in the fried confectionery before breakage can be measured by the following method. First, prepare 20 g or more of the fried confectionery to be measured. The prepared fried confectionery is finely shredded into small pieces with a maximum spanning length of about 5 mm (for example, small pieces in the shape of a quadrangular prism with a side length of about 5 mm), and then a plurality of these small pieces are placed in an environment with an ambient temperature of 85°C for 16 hours to evaporate the moisture inherent in the small pieces. Next, after keeping the plurality of small pieces warm by leaving them in an environment with an ambient temperature of 60°C for 30 minutes, place them on a draining net and centrifuge them at a rotational speed of 4500 rpm for 10 minutes to precipitate the oil and fat inherent in the small pieces. The mass of this precipitated oil and fat is taken as M0.

[0019] The adjustment of the bleeding oil and fat ratio of the fried confectionery can be achieved, for example, by appropriately adjusting the raw materials of the dough constituting the fried confectionery, the oiling conditions of the dough, etc.

[0020] As an example of a fried confectionery that satisfies a bleeding oil and fat ratio of 0.05 to 0.30, there is an oiled product of a mixture of gelatinized cereals (hereinafter, also referred to as "specific mix A") and an aqueous liquid (hereinafter, also referred to as "specific fried confectionery A"). The specific fried confectionery A can be produced by adding water to the specific mix A to prepare a dough (a mixture of the specific mix A and the aqueous liquid) and then oiling the dough. Hereinafter, the specific fried confectionery A will be described.

[0021] The specific mix A contains gelatinized cereals. In the present invention, "gelatinized cereals" refers to cereals that have been subjected to gelatinization treatment. In this specification, "gelatinization treatment" refers to a treatment of heating the raw material cereals in the presence of moisture. Gelatinized cereals are typically obtained by mixing cereals and water, heating the mixture, and then drying the mixture to powderize it. The gelatinized cereals used in the present invention may be subjected to one or more processing treatments other than the gelatinization treatment. Examples of processing treatments other than the gelatinization treatment include etherification, esterification, acetylation, crosslinking treatment, and oxidation treatment.

[0022] In this specification, "cereal flours" refer to powdery substances derived from grains at normal temperature and pressure, and is a concept that includes cereal flours and starches. The "starch" mentioned here refers to "pure starch" isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flours or whole grain flours. Further, the grains from which the "cereal flours" are derived may be not only cereals (seeds of Gramineae plants), but also pseudo-cereals (seeds of dicotyledonous plants), legumes (seeds of Fabaceae plants), tubers (edible roots or tubers), etc., as long as they contain starch as a component therein. Specific examples of cereal flours include wheat flour (specifically, for example, strong flour, medium flour, weak flour, durum wheat flour, durum semolina), rice flour, buckwheat flour, rye flour, soybean flour, barley flour, and corn flour. The specific examples of the above-mentioned cereal flours are cereal flours mainly composed of the endosperm part, but in the present invention, whole grain flours (for example, whole wheat flour) containing the three main components of the endosperm part, the outer skin part, and the embryo part can also be used as cereal flours. Specific examples of starches include potato starch, wheat starch, corn starch, waxy corn starch, rice starch, and tapioca starch.

[0023] As the gelatinized cereal flours contained in the specific mix A, one or more selected from the group including gelatinized cereal flours (gelatinized cereal flours) and gelatinized starches (gelatinized starches) can be used. Specific examples of the gelatinized cereal flours include those obtained by subjecting the above-mentioned specific examples of cereal flours to gelatinization treatment. Specific examples of the gelatinized starches include those obtained by subjecting the above-mentioned specific examples of starches to gelatinization treatment.

[0024] The content of gelatinized cereals in the specific mix A is preferably 10 to 60% by mass, more preferably 20 to 50% by mass, based on the total mass of the specific mix A, from the viewpoint of surely adjusting the bleeding oil ratio of the specific deep-fried confectionery A to the specific range. Deep-fried confectionery is manufactured through a process of deep-frying the dough, and the texture of the deep-fried confectionery (such as crispness and greasiness) is significantly affected by the oil absorption amount of the dough during this deep-frying process. Since gelatinized cereals have higher water absorption compared to non-gelatinized cereals, by including a certain amount of gelatinized cereals in the mix, it becomes possible to adjust the oil absorption amount to an appropriate range, and by extension, it becomes possible to adjust the bleeding oil ratio of the specific deep-fried confectionery A to the specific range.

[0025] The specific mix A may contain cereals that have not been subjected to gelatinization treatment (non-gelatinized cereals). Specific examples of non-gelatinized cereals include the specific examples of the above-mentioned cereals and starches, as well as processed cereals and processed starches obtained by subjecting these specific examples to one or more processing treatments other than gelatinization, and one or more of these can be used. The content of non-gelatinized cereals in the specific mix A is preferably 10 to 90% by mass, more preferably 20 to 50% by mass, based on the total mass of the specific mix A.

[0026] Examples of components other than the cereals (gelatinized cereals, non-gelatinized cereals) that can be contained in the specific mix A include protein materials and thickeners. By including protein materials and thickeners in the specific mix A, it becomes possible to appropriately suppress the oil absorption amount during the deep-frying of the dough in the production of deep-fried confectionery, so that the adjustment of the bleeding oil ratio of the deep-fried confectionery can be made more easily. Examples of the protein materials contained in the specific mix A include, for example, egg white powder, milk protein, soy protein, pea, wheat protein, and rice protein, and one or more of these can be used. Examples of the thickeners contained in the specific mix A include, for example, guar gum, xanthan gum, locust bean gum, glucomannan, alginic acid, alginic acid ester, and pectin, and one or more of these can be used. The content of the protein material in the specific mix A is preferably 0.1 to 10 parts by mass, more preferably 0.5 to 5 parts by mass, based on 100 parts by mass of the gelatinized cereals in the specific mix A. The content of the thickener in the specific mix A is preferably 0.02 to 1 part by mass, more preferably 0.05 to 0.5 part by mass, based on 100 parts by mass of the gelatinized cereals in the specific mix A.

[0027] The specific mix A may contain other components other than the above components (gelatinized cereals, non-gelatinized cereals, protein materials, thickeners). Examples of other components include, for example, saccharides, leavening agents such as baking powder; fats and oils such as animal fats and vegetable oils; salts, amino acids and other seasonings; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, sodium stearoyl lactate, calcium stearoyl lactate; flavors, enzymes, pigments, etc. One of these can be used in an appropriate amount.

[0028] The specific mix A is obtained by mixing the above components. The form of the specific mix A under normal temperature and pressure is typically a powder such as a powdery or granular form.

[0029] As the aqueous liquid mixed with the specific mix A in the production of the specific fried confectionery A, usually drinking water (specifically, for example, fresh water, purified water, tap water) is used, but within the scope not departing from the gist of the present invention, those containing additives in water can also be used. The aqueous liquid can be an aqueous solution, suspension, oil liquid, liquid containing water and fats and oils, emulsion, etc. Examples of the additives include seasonings such as salts, dashi soup, boiled juice, pH adjusters (acidic agents, alkaline agents), thickeners, emulsifiers, fats and oils, pigments, etc. One of these can be used alone or in combination of two or more.

[0030] The specific deep-fried confectionery A can be manufactured by a method according to the manufacturing method of conventional deep-fried confectioneries such as doughnuts. The manufacturing method of the specific deep-fried confectionery A typically has a dough preparation step of adding an aqueous liquid to a specific mix A (a mix containing gelatinized cereals) to prepare a dough, and a deep-frying step of deep-frying the dough. In the dough preparation step, typically, a dough is prepared using a mixer according to a conventional method. Both of the above steps can be performed according to a conventional method, respectively.

[0031] In order to achieve the oozing oil ratio of 0.05 to 0.30, which is a characteristic of the specific deep-fried confectionery A, it is important to pay attention to the content of gelatinized cereals in the specific mix A and the addition amount of the aqueous liquid to the specific mix A in the dough preparation step. In other words, it is important to pay attention to the mass ratio of the aqueous liquid contained in the mixture (dough) of the specific mix A and the aqueous liquid. The content of the gelatinized cereals in the specific mix A is as described above. The addition amount of the aqueous liquid to the specific mix A is preferably 50 to 150 parts by mass, more preferably 75 to 140 parts by mass, based on 100 parts by mass of the specific mix A. If the addition amount of the aqueous liquid is too small, there is a risk that the crispiness of the deep-fried confectionery will be insufficient. If the addition amount of the aqueous liquid is too large, the greasiness when eating the deep-fried confectionery will be excessive, and in any case, it may not be possible to obtain a deep-fried confectionery with a good texture.

[0032] Next, the manufacturing method of the deep-fried confectionery of the present invention (hereinafter, also referred to as "the manufacturing method of the present invention") will be described. Regarding the manufacturing method of the present invention, the points different from the deep-fried confectionery of the present invention described above will be described. For the points not particularly described in the manufacturing method of the present invention, the description of the deep-fried confectionery of the present invention (specific deep-fried confectionery A) described above is appropriately applied.

[0033] The manufacturing method of the present invention has a dough preparation step of adding an aqueous liquid to a mix containing cereals to prepare a dough, and a deep-frying step of deep-frying the dough. Both of these steps can be performed according to a conventional method, respectively. The manufacturing method of the present invention may have a freezing step of freezing the fried confectionery obtained in the frying step after the frying step. The manufacturing method of the present invention is characterized in that the composition of the mixture and / or the addition amount of the aqueous liquid in the dough preparation step are adjusted so that the bleeding oil ratio of the fried confectionery for the manufacturing purpose is 0.05 to 0.30, preferably 0.07 to 0.25, more preferably 0.10 to 0.20. Conventionally, when setting the manufacturing conditions of fried confectionery (composition of the mixture, addition amount of aqueous liquid, etc.) based on the texture evaluation results of fried confectionery by the sensory evaluation of a panel, due to the problems of low reproducibility and reliability inherent in the sensory evaluation, it has sometimes been difficult to stably manufacture fried confectionery having desired quality. However, according to the manufacturing method of the present invention, as an index of the quality of the target fried confectionery (good texture and crispiness when eaten and reduced greasiness), an objective index with high reproducibility and reliability, the bleeding oil ratio, is adopted, so that it is possible to stably manufacture fried confectionery having such high quality.

[0034] The manufacturing method of the present invention can be implemented, for example, as follows. That is, first, a plurality of types of fried confectionery having different manufacturing conditions (composition of the mixture, addition amount of aqueous liquid, etc.) in the dough preparation step are manufactured, the bleeding oil ratio of each of the plurality of types of fried confectionery is calculated by the above method, and the manufacturing conditions that result in a bleeding oil ratio of 0.05 to 0.30 are narrowed down. When the freezing step is carried out, the plurality of types of frozen fried confectionery are thawed, the product temperature of the fried confectionery is adjusted to room temperature, and then the bleeding oil ratio is calculated by the above method. Then, the manufacturing method of the present invention can be implemented by carrying out the dough preparation step under the narrowed-down manufacturing conditions.

[0035] As an example of preferable production conditions for making the bleeding oil ratio of the deep-fried confectionery to be 0.05 to 0.30, that is, as an example of the production conditions obtained as a result of the narrowing-down operation of the above production conditions, "as a mix, a mix containing 10 to 60% by mass, preferably 20 to 50% by mass of gelatinized cereals is used, and the addition amount of the aqueous liquid in the dough preparation step is 50 to 150 parts by mass, preferably 75 to 140 parts by mass with respect to 100 parts by mass of the mix" can be mentioned.

[0036] Next, a method for evaluating the texture of the deep-fried confectionery of the present invention (hereinafter, also referred to as "the texture evaluation method of the present invention") will be described. Regarding the texture evaluation method of the present invention, differences from the above-described deep-fried confectionery and production method of the present invention will be described. Points not particularly described in the texture evaluation method of the present invention are appropriately applied to the descriptions of the above-described deep-fried confectionery (specific deep-fried confectionery A) and production method of the present invention.

[0037] The texture evaluation method of the present invention includes a first step of calculating the bleeding oil ratio of the deep-fried confectionery to be evaluated, and a second step of comparing the bleeding oil ratio calculated in the first step with a predetermined reference value to determine whether the texture of the deep-fried confectionery is good or bad. The first step (method for calculating the bleeding oil ratio of the deep-fried confectionery) is as described above.

[0038] Regarding the second step, the reference value needs to be determined in advance prior to the implementation of the texture evaluation method of the present invention. The reference value can be determined, for example, by the following method. First, produce a plurality of types of deep-fried confectioneries with different compositions of the mix and / or manufacturing conditions (the amount of aqueous liquid added to the cereal flours, oiling conditions, etc.). Next, for each of the plurality of types of deep-fried confectioneries, calculate the exuded oil and fat ratio by the above method, and evaluate the texture (the presence or absence of a crispy texture, greasiness, etc.) by sensory evaluation by a panel. The sensory evaluation can be carried out by a conventionally known method. Then, select those with good evaluation results from the plurality of types of deep-fried confectioneries, and set the range including the exuded oil and fat ratio of the selected one or more types of deep-fried confectioneries as the reference value. The exuded oil and fat ratio of 0.05 to 0.30 of the deep-fried confectionery of the present invention is effective as the reference value. That is, as one embodiment of the texture evaluation method of the present invention, when the exuded oil and fat ratio of the deep-fried confectionery to be evaluated is within the range of the reference value of 0.05 to 0.30, it is determined that the texture of the deep-fried confectionery to be evaluated is good, and when the exuded oil and fat ratio of the deep-fried confectionery to be evaluated is outside the range of the reference value of 0.05 to 0.30, it is determined that the texture of the deep-fried confectionery to be evaluated is poor.

[0039] Thus, in the texture evaluation method of the present invention, once the reference value of the exuded oil and fat ratio is determined, as long as the reference value is used, it is possible to evaluate the texture (the presence or absence of a crispy texture, greasiness, etc.) of the deep-fried confectionery without performing sensory evaluation. Moreover, the evaluation result has higher reproducibility and reliability than that by the conventional sensory evaluation.

Examples

[0040] 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.

[0041] 〔Examples A1 to A4 and B1 to B8, Comparative Examples A1 to A2 and B1 to B4, Control Example〕 The raw materials described in the column of "Composition of the Mix (mass%)" in Tables 1 to 3 below were mixed to prepare a mix. Using the prepared mix, donuts, which are a type of fried confectionery, were manufactured. Specifically, the mix and water as an aqueous liquid 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 (dough preparation step). The amount of water added was as described in the column of "Amount of Aqueous Liquid Added" in Tables 1 to 3. Next, the obtained dough was divided into 60 g per donut, and the divided dough was formed into a disk shape to obtain formed dough. Next, the formed dough was put into an oil tank filled with rapeseed oil at an oil temperature of 175°C, and deep-fried for a total of 2 minutes and 30 seconds while inverting the formed dough up and down every 30 seconds to manufacture donuts, which are a type of fried confectionery.

[0042] 〔Test Example〕 The donuts of each example and comparative example were left in an environment where the ambient temperature was room temperature after production, and those with the product temperature of the donuts lowered to about the same as the room temperature were used as samples. For the above samples, a rupture test was performed by the above method to calculate the exuded oil and fat ratio. In the rupture test, "RE2-33005C" manufactured by Yamaden Co., Ltd. was used as a creep meter, and any one of No. 1 (disk shape), No. 3 (cylindrical shape), and wedge shape (No. 49) was used as a plunger attached thereto. Also, in the rupture test, a commercially available filter paper ("Qualitative Filter Paper No. 2 150 mm × 150 mm" manufactured by Advantec Toyo Co., Ltd.) was laid under the sample so as to be in contact with the sample as an oil-absorbing sheet. In addition, the above samples were eaten by 10 professional panels, and the texture (crispness, greasiness) at that time was sensory evaluated according to the following evaluation criteria. The average value of the evaluation scores of 10 people was used as the evaluation score of the texture of the donut. The results are shown in Tables 1 to 3 together with the conditions of the rupture test and the exuded oil and fat ratio.

[0043] <Evaluation Criteria for Crispness> 5 points: The texture is extremely crispy compared to the control example. 4 points: The texture is considerably crispy compared to the control example. 3 points: The texture is slightly firmer compared to the control example. 2 points: The texture is as firm as that of the control example. 1 point: The stringiness is much stronger compared to the control example, and there is no firm texture. <Evaluation criteria for greasiness> 5 points: The greasiness is reduced compared to the control example. 4 points: The greasiness felt is the same as that of the control example. 3 points: The greasiness is felt slightly stronger compared to the control example. 2 points: The greasiness is felt much stronger compared to the control example. 1 point: The greasiness is felt very strongly compared to the control example.

[0044]

Table 1

[0045] As shown in Table 1, the fried confectionery (doughnut) of each example had a bleeding fat ratio of 0.05 to 0.30, and thus was superior in texture compared to the comparative examples that did not meet this requirement. In addition, since the bleeding fat ratios of each example and comparative example in Table 1 had a standard error of 0.04 or less and the variation was relatively small, it can be seen that the data is highly reliable.

[0046]

Table 2

[0047]

Table 3

[0048] Tables 2 and 3 show the results of appropriately changing the conditions of the fracture test of the fried confectionery for calculating the bleeding fat ratio. In Table 2, the product temperature of the test object (fried confectionery) was appropriately changed, and in Table 3, the shape of the plunger was appropriately changed. Here, the correlation between the texture evaluation using the bleeding oil ratio as an index and the texture evaluation by sensory evaluation will be examined. From the results of each example in Table 1, if the bleeding oil ratio of the fried confectionery is in the range of 0.05 to 0.30, the evaluation scores by the sensory evaluation of the crispiness and greasiness of the fried confectionery are each 3 points or more, and it can be seen that a fried confectionery with good texture can be obtained. Therefore, the bleeding oil ratio of 0.05 to 0.30 can be a reference value for determining the quality of the texture of the fried confectionery. Thus, regarding each example and comparative example in Tables 2 and 3, when examining the relationship between the bleeding oil ratio and the reference value, Comparative Examples B1 and B2 in Table 2 have a bleeding oil ratio within the range of the reference value, that is, although the result of the texture evaluation using the bleeding oil ratio as an index is "good", the evaluation score by the sensory evaluation of greasiness is less than 3 points at the NG level, and there is no consistency between the texture evaluation using the bleeding oil ratio as an index and the texture evaluation by sensory evaluation. Incidentally, the bleeding oil ratios of Comparative Examples B1 and B2 themselves have a small standard error and high reliability, and are appropriate as data for evaluating the correlation. On the other hand, in Examples B1 and B2, where the product temperature of the test object in the breaking test is 40°C, which is higher than that of Comparative Examples B1 and B2, since there is consistency between the texture evaluation using the bleeding oil ratio as an index and the texture evaluation by sensory evaluation, it can be seen that it is important to set the product temperature to 40°C or higher, which is adopted in Examples B1 and B2, in order to improve the reproducibility and reliability of the texture evaluation using the bleeding oil ratio as an index. Also, although Comparative Examples B3 and B4 in Table 2 are consistent between the texture evaluation using the bleeding oil ratio as an index and the texture evaluation by sensory evaluation, since the standard error of the bleeding oil ratio exceeds 0.05 and the variation is relatively large, the reliability of the bleeding oil ratio itself is low. From the above, it can be seen that in the texture evaluation of fried confectionery using the bleeding oil ratio as an index, it is important to set the product temperature of the test object in the breaking test to 40 to 60°C in order to provide a reproducible and highly reliable evaluation result.

Explanation of Symbols

[0049] D1 Pressing direction D2 Direction perpendicular to pressing

Claims

1. A fried confectionery having an oil seepage ratio calculated by the following method of 0.05 to 0.

30. <Method for calculating oil seepage ratio> Using a creep meter equipped with a plunger in the shape of a disk, cylinder, or wedge, press and break the fried confectionery to be evaluated with the plunger, and from the mass M1 of the oil that has seeped out of the fried confectionery at the time of breakage and the mass M0 of the oil contained in the fried confectionery before breakage, calculate the oil seepage ratio by the following formula. Oil seepage ratio = M1 / M0 The fried confectionery to be evaluated is placed on an oil-absorbing sheet, and the product temperature of the fried confectionery is adjusted to 40 to 60°C. The breakage of the fried confectionery is carried out on the oil-absorbing sheet, and the mass M1 is calculated by subtracting the mass of the oil-absorbing sheet before the breakage of the fried confectionery from the mass of the oil-absorbing sheet after the breakage of the fried confectionery.

2. The fried confectionery is an oil paste of a mixture of gelatinized cereal-containing mix and an aqueous liquid, the content of the gelatinized cereals in the mix is 10 to 60% by mass, and the mixture contains 100 parts by mass of the mix and 50 to 150 parts by mass of the aqueous liquid. The fried confectionery according to Claim 1.

3. The mix contains 0.1 to 10 parts by mass of a protein material and 0.02 to 1 part by mass of a thickener with respect to 100 parts by mass of the gelatinized cereals. The fried confectionery according to Claim 2.

4. The protein material contains one or more selected from egg white powder, milk protein, soy protein, pea, wheat protein, and rice protein. The fried confectionery according to Claim 3.

5. The thickener contains one or more selected from guar gum, xanthan gum, locust bean gum, glucomannan, alginic acid, alginic acid ester, and pectin. The fried confectionery according to Claim 3 or 4.

6. A method for manufacturing a fried confectionery, comprising a dough preparation step of adding an aqueous liquid to a mix containing cereals to prepare a dough, and a step of deep-frying the dough, wherein the composition of the mix and / or the addition amount of the aqueous liquid in the dough preparation step is adjusted so that the oil seepage ratio calculated by the following method of the fried confectionery to be manufactured is 0.05 to 0.

30. A method for manufacturing a fried confectionery. <Method for calculating oil seepage ratio> Using a creep meter equipped with a disc-shaped, cylindrical or wedge-shaped plunger, press and break the deep-fried confectionery to be evaluated with the plunger, and from the mass M1 of the oil and fat oozing out from the deep-fried confectionery at the time of breakage and the mass M0 of the oil and fat contained in the deep-fried confectionery before breakage, calculate the oozing oil and fat ratio by the following formula. Oozing oil and fat ratio = M1 / M0 The deep-fried confectionery to be evaluated is placed on an oil-absorbing sheet, and the product temperature of the deep-fried confectionery is adjusted to 40 to 60°C. The deep-fried confectionery is broken on the oil-absorbing sheet, and the mass M1 is calculated by subtracting the mass of the oil-absorbing sheet before the deep-fried confectionery is broken from the mass of the oil-absorbing sheet after the deep-fried confectionery is broken.

7. As the mixture, a mixture containing 10 to 60% by mass of gelatinized cereals is used. The method for producing a deep-fried confectionery according to claim 6, wherein the addition amount of the aqueous liquid in the dough preparation step is adjusted to 50 to 150 parts by mass with respect to 100 parts by mass of the mixture.

8. A first step of calculating the oozing oil and fat ratio of the deep-fried confectionery to be evaluated by the following method, A method for evaluating the texture of a deep-fried confectionery, comprising a second step of comparing the oozing oil and fat ratio calculated in the first step with a predetermined reference value to determine the quality of the texture of the deep-fried confectionery. <Method for calculating the oozing oil and fat ratio> Using a creep meter equipped with a disc-shaped, cylindrical or wedge-shaped plunger, press and break the deep-fried confectionery to be evaluated with the plunger, and from the mass M1 of the oil and fat oozing out from the deep-fried confectionery at the time of breakage and the mass M0 of the oil and fat contained in the deep-fried confectionery before breakage, calculate the oozing oil and fat ratio by the following formula. Oozing oil and fat ratio = M1 / M0 The deep-fried confectionery to be evaluated is placed on an oil-absorbing sheet, and the product temperature of the deep-fried confectionery is adjusted to 40 to 60°C. The deep-fried confectionery is broken on the oil-absorbing sheet, and the mass M1 is calculated by subtracting the mass of the oil-absorbing sheet before the deep-fried confectionery is broken from the mass of the oil-absorbing sheet after the deep-fried confectionery is broken.

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