Cake doughnut mix

Abstract

To provide a cake doughnut having crispy feeling and no stickiness, and excellent in melting feeling in the mouth.SOLUTION: A cake doughnut mix contains grain flour including heat-treated wheat flour, and an enzyme agent having α-amylase activity. In the enzyme agent, α-amylase activity at 60°C is higher than α-amylase activity at 27°C. The enzyme agent can be at least one kind selected from α-amylase, maltose-generating α-amylase, and maltooligosaccharide-generating α-amylase.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a mix used to prepare a dough in the manufacture of cake donuts. [Background technology]

[0002] Doughnuts are a type of fried confectionery made by preparing dough from ingredients such as flour, sugar, and eggs, and then frying the dough. There are two types of doughnuts: yeast doughnuts, which are made by using the fermentation power of baker's yeast (yeast) to leaven the dough, and cake doughnuts, which are made by using a leavening agent to leaven the dough.

[0003] Furthermore, enzymes have been used in the past to improve the texture of foods made by heating dough containing wheat flour (heated dough foods) (Patent Documents 1 to 4). As the heated dough foods, Patent Documents 1 to 4 describe fried foods, corn dogs, takoyaki, okonomiyaki, etc., but do not describe donuts.

[0004] Patent Document 1 describes a batter mix for deep-fried foods such as tempura, which contains medium-strength flour derived from a Japanese wheat variety, protease, and α-amylase. Specific examples of α-amylases described in Patent Document 1 include Biozyme A, Biozyme LC, Clystase E5CC, and Clystase SD8 manufactured by Amano Enzyme Inc. The mix described in Patent Document 1 is said to be able to alleviate problems such as deterioration of batter liquid over time and a decrease in the texture of deep-fried foods.

[0005] Patent Document 2 describes a mix for corn dogs containing wheat flour, a leavening agent, a thickener, and β-amylase. The mix described in Patent Document 2 is said to produce corn dogs with excellent workability and texture immediately after production, and further, the coating does not become too hard even when stored in a hot showcase after production, resulting in a corn dog with a good texture. Patent Document 2 also describes, as a comparative example, a mix in which α-amylase is used instead of β-amylase, and describes that the performance is inferior to that of the example in which β-amylase was used (paragraphs

[0041] to

[0049] of Patent Document 2).

[0006] Patent Document 3 describes a batter mix for fried foods such as pork cutlets, which contains oil-processed starch and amylase such as α-amylase. Specific examples of α-amylases described in Patent Document 3 include GRINDAMYLMAX-LIFE E5 manufactured by Danisco, Spitase CP-3 manufactured by Nagase ChemteX, Biozyme A manufactured by Amano Enzyme, and Liquefied Enzyme T manufactured by HIBI. The mix described in Patent Document 3 is said to have good binding properties with ingredients, and to produce a batter liquid that can give a crisp and soft texture when used in fried foods.

[0007] Patent Document 4 describes a mix for Japanese-style wheat flour baked foods such as takoyaki and okonomiyaki, which contains wheat flour, pregelatinized starch, and one or more enzymes selected from maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. Patent Document 4 also describes the Novamyl series (e.g., Novamyl 3D BG, Novamyl 10000BG, etc.) manufactured by Novozyme as a specific example of maltose-producing α-amylase. It is claimed that the mix described in Patent Document 4 maintains stable batter properties over time after preparation, does not adversely affect formability, and allows for the production of Japanese-style wheat flour baked foods with a good texture. [Prior art documents] [Patent documents]

[0008] [Patent Document 1] International Publication No. 2018 / 070506 [Patent Document 2] Japanese Patent Application Publication No. 2020-99210 [Patent Document 3] Japanese Patent Publication No. 2022-38133 [Patent Document 4] Japanese Patent Publication No. 2022-51308 Summary of the Invention [Problem to be solved by the invention]

[0009] An object of the present invention is to provide a cake donut with a good texture. [Means for solving the problem]

[0010] The present invention provides a mix for cake donuts, which contains cereal flour including heat-treated wheat flour and an enzyme agent having α-amylase activity, wherein the enzyme agent has higher α-amylase activity at 60°C than at 27°C.

[0011] The present invention also relates to a cake donut dough containing the cake donut mix of the present invention. The present invention also relates to a cake donut obtained by frying the cake donut dough of the present invention. [Effects of the Invention]

[0012] The cake donut mix of the present invention can produce cake donuts with a good texture, more specifically cake donuts that are crisp, not chewy, and melt in the mouth. DETAILED DESCRIPTION OF THE INVENTION

[0013] The cake donut mix of the present invention (hereinafter also referred to simply as "the mix of the present invention") contains cereal flour. The cereal flour is the main component of the cake donut. In the present invention, "flours" refer to grain-derived powdery substances at room temperature and pressure, including cereal flour and starch. "Starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently contained in cereal flour or whole grain flour.

[0014] The cereal flours and starches conventionally used in the production of this type of donut can be used without particular limitation, and one of them can be used alone or two or more can be used in combination. Examples of cereal flours include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour. Examples of starches include starches derived from the above-mentioned cereal flours and modified starches thereof, and the modified starches include those obtained by subjecting unmodified starches to one or more of the following treatments: etherification, esterification, acetylation, gelatinization, cross-linking, oxidation, and oil / fat processing.

[0015] The content of cereal flour in the mix of the present invention is preferably 5 to 95% by mass, more preferably 30 to 80% by mass, based on the total mass of the mix. If the content of cereal flour is too low, the quality normally required for cake donuts may not be obtained, and if the content of cereal flour is too high, there may be no room for using effective amounts of other ingredients such as enzymes described below.

[0016] The flour contained in the mix of the present invention includes at least heat-treated wheat flour, which, together with the specific enzyme agent described below, contributes to improving the texture of the cake donut. Heat-treated wheat flour is wheat flour that has been heat-treated. The wheat flour to be treated can be any of those described above. The heat treatments applied to the heat-treated wheat flour include dry heat treatment and moist heat treatment, and the wheat flour may be subjected to either one or both of these treatments. Dry heat treatment is a process in which the target (wheat flour) is heated without adding water, and the water in the target is actively evaporated. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high-temperature, low-humidity environment. Moisture-heat treatment is a treatment in which the object to be treated (wheat flour) is heated while maintaining its moisture content or while adding moisture to it. In the moisture-heat treatment, water or steam can be used as the moisture added to the object to be treated, and saturated steam is preferably used as the steam. The heating method in the moisture-heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is directly brought into contact with the object to be treated, and a method in which the object to be treated is indirectly heated in a high-humidity atmosphere. The apparatus used for the moisture-heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, a single-screw or twin-screw extruder, etc.

[0017] In the present invention, the heat-treated wheat flour that is particularly preferred is dry-heat-treated wheat flour (dry-heat-treated wheat flour). Dry-heat-treated wheat flour is excellent in improving the texture of cake donuts, particularly in improving their crispness. The reason for this is unclear, but is presumed to be as follows: Dry-heat-treated wheat flour undergoes protein denaturation, which contributes to imparting a crisp texture to cake donuts. In addition, it is presumed that the enzymes (contaminating enzymes) originally contained in the wheat flour before the dry-heat treatment are inactivated by the dry-heat treatment, and the inherent starch is gelatinized. This state of dry-heat-treated wheat flour is susceptible to the action of the enzyme agent described below that is used in combination with the dry-heat-treated wheat flour in the mix of the present invention, and is in a state in which the effect of the enzyme agent can be easily exerted. Therefore, according to the mix of the present invention, the crispness of cake donuts can be further improved by using dry-heat-treated wheat flour in combination with the enzyme agent described below.

[0018] In the mix of the present invention, the mass ratio of the heat-treated wheat flour to 100% by mass of the cereal flour in the mix is ​​preferably 1 to 80% by mass or more, more preferably 5 to 40% by mass. If the mass ratio is too low, there is little point in using the heat-treated wheat flour, while if the mass ratio is too high, problems may occur, such as a batter prepared using the mix being weak and unable to be fried, or a deterioration in the texture of the cake donut.

[0019] The mix of the present invention is characterized by containing an enzyme agent having α-amylase activity, which has higher α-amylase activity at 60°C than at 27°C (hereinafter also referred to as "specific enzyme agent"). The specific enzyme agent plays a central role in realizing one of the main effects achieved by the mix of the present invention, that is, improving the texture of cake donuts. The specified enzyme preparation may be one that satisfies the relationship of "α-amylase activity at 60°C > α-amylase activity at 27°C," regardless of the α-amylase activity at temperatures other than 27°C and 60°C. For example, a specified enzyme preparation may have higher α-amylase activity at temperatures greater than 27°C and less than 60°C than at 27°C and 60°C, specifically, for example, one that satisfies the relationship of "α-amylase activity at 50°C > α-amylase activity at 60°C > α-amylase activity at 27°C." Specified enzyme preparations typically satisfy the relationship of "α-amylase activity at 60°C > α-amylase activity at temperatures greater than 27°C and less than 60°C > α-amylase activity at 27°C." A specific enzyme preparation may contain an enzyme having α-amylase activity, provided that the relationship of "α-amylase activity at 60°C > α-amylase activity at 27°C" is satisfied, and may also contain components other than the enzyme.

[0020] Alpha-amylase activity can be measured using an alpha-amylase kit (Ceraipha, Megazyme Co., Ltd., Wicklow, Ireland) according to the method described in Journal of the Japanese Society of Food Technology, 41, 927-932 (1994). Specifically, 10 mL of 0.4 M sodium acetate buffer is added to 0.1 g of the enzyme to be measured (corresponding to the "sample volume" in the formula below). After vortexing for 40 seconds and centrifuging at 4255 G for 10 minutes, the supernatant is used as the enzyme sample solution, which is diluted appropriately. 200 μL of Amylase HR reagent is placed in a test tube and preincubated at the specified analytical temperature (27°C or 60°C) for 5 minutes. Then, 200 μL of the same preincubated enzyme sample solution (corresponding to the "enzyme sample volume" in the formula below) is added to the contents of the test tube and allowed to react at the specified analytical temperature (27°C or 60°C) for 20 minutes (corresponding to the "reaction time" in the formula below). Then, 3 mL of Stopping Reagent is added to the contents of the test tube to stop the reaction, and the absorbance of the contents at 400 nm is measured. α-Amylase activity (Unit / g) is defined as the amount of enzyme required to produce 1 μM p-nitrophenol from the synthetic substrate BPNGP7 per minute, and is calculated using the following formula: ε in the formula is the molar extinction coefficient of p-nitrophenol. The enzyme activity (Unit / g) when the analysis temperature is 27°C is compared with the enzyme activity (Unit / g) when the analysis temperature is 60°C, and if the latter enzyme activity (Unit / g) value is greater, the enzyme preparation is a specified enzyme preparation.

[0021] TIFF2025151233000001.tif46170

[0022] Specific examples of the specific enzyme preparation include those containing one or more selected from α-amylase, maltose-producing α-amylase, and maltooligosaccharide-producing α-amylase. α-Amylase is an enzyme that randomly cleaves the α-1,4 glycosidic bonds of α-glucan such as starch as a substrate. Maltose-producing α-amylase is an α-amylase that produces maltose. Maltooligosaccharide-producing α-amylase is an α-amylase that produces maltooligosaccharides (e.g., maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose, and maltoheptaose). Examples of commercially available specific enzyme preparations suitable for use in the present invention include "Novamyl 10000BG" (maltose-producing α-amylase) and "Novamyl 3DBG" (maltose-producing α-amylase) manufactured by Novozym Japan Co., Ltd.

[0023] The origin (source) of the specific enzyme preparation is not particularly limited, and examples thereof include bacteria, fungi, actinomycetes, seeds of grasses and legumes, and the digestive glands of animals such as humans and pigs. Examples of bacteria that can serve as sources of amylases such as α-amylase include Bacillus subtilis Marburg, Bacillus subtilis natto, Bacillus amyloliquefaciens, Bacillus licheniformis, Bacillus cereus, Bacillus macerans, Pseudomonas stutzeri, and Klebusiella aerogenes. Actinomycetes that serve as a source of amylases such as α-amylase include Streptomyces griseus. Examples of fungi that can serve as sources of amylases such as α-amylase include Aspergillus oryzae and Aspergillus niger.

[0024] The specific enzyme preparation used in the present invention can be obtained by inoculating the above-mentioned organisms or their mutants, or host cells transformed with a recombinant vector having a DNA sequence encoding these enzymes or their mutants, into a medium containing an assimilable carbon source, a nitrogen source, and other essential nutrients, culturing the cells in accordance with conventional methods, and then subjecting the cells to general enzyme collection and purification methods. The enzyme solution thus obtained can be used as is, or it can be further purified, crystallized, powdered, or granulated by known methods. The form of amylase in the specific enzyme preparation used in the present invention is not particularly limited, and may be a dried product of the enzyme protein, particles containing the enzyme protein, a liquid containing the enzyme protein, or the like.

[0025] The content of the specific enzyme preparation in the mix of the present invention varies depending on the activity of the specific enzyme preparation used, but is preferably 0.0001 to 0.1% by mass, more preferably 0.001 to 0.01% by mass, relative to the total mass of the cereal flour in the mix. If the content of the specific enzyme preparation is too low, there is little point in using it, and if the content of the specific enzyme preparation is too high, there is a risk of problems such as a dough prepared using the mix becoming weak and unable to be fried, or a deterioration in the texture of the cake donut.

[0026] The mix of the present invention typically contains a leavening agent in addition to the cereal flour and the specific enzyme preparation. The leavening agent can be any leavening agent that can be used for cake donuts, and examples thereof include sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, and ammonium chloride. These can be used alone or in combination of two or more. The content of the leavening agent in the mix of the present invention is preferably 0.01 to 5 mass %, more preferably 1 to 3 mass %, based on the total mass of the cereal flour in the mix.

[0027] The mix of the present invention may contain ingredients other than the cereal flour, the specific enzyme agent, and the leavening agent. The other ingredients may be any ingredients that can be used in cake donuts, without any particular limitation, and examples thereof include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, and fructose; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; thickeners, emulsifiers, and flavorings. These ingredients may be used alone or in combination of two or more.

[0028] When the mix of the present invention contains sugars, the content thereof is preferably 5 to 35% by mass, more preferably 10 to 30% by mass, based on the total mass of the flours in the mix. When fats and oils are contained in the mix of the present invention, the content thereof is preferably 3 to 25 mass %, more preferably 5 to 15 mass %, based on the total mass of the cereal flours in the mix.

[0029] The mix of the present invention is typically obtained by mixing various ingredients including cereal flour and a specific enzyme preparation. The mix of the present invention is typically in the form of a powder, granules, or the like at room temperature and normal pressure. As used herein, "room temperature and atmospheric pressure" refers to the ambient temperature and atmospheric pressure in an environment in which the mix of the present invention or the dough or cake donuts using the mix are typically produced and used (eaten), typically an environment with an ambient temperature of 25°C and an atmospheric pressure of 1 atmosphere.

[0030] The mix of the present invention is for cake donuts. In the present invention, "cake donuts" refers to donuts made without yeast. Cake donuts also include those called choux donuts. Cake donuts are typically made without yeast, by using a cake-like formulation and a leavening agent such as baking powder to leaven the dough. Specific examples of cake donuts include soft donuts, which are characterized by a fluffy and soft texture; old-fashioned donuts, which have a crispy surface and a moist interior with cracks on the top; and French crullers, which are made with a moist dough and have a light texture like a choux pastry.

[0031] Next, the dough for cake donuts of the present invention (hereinafter also simply referred to as "dough of the present invention") will be described. Regarding the dough of the present invention, differences from the mix of the present invention (hereinafter also simply referred to as "mix") described above will be explained. For points not specifically explained about the dough of the present invention, the explanation of the mix of the present invention described above will be applied as appropriate.

[0032] The dough of the present invention is typically a mixture containing a mix and water. The moisture content of the dough of the present invention is not particularly limited and may be adjusted appropriately depending on the type of cake donut to be produced using the dough, but is preferably 10 to 60% by mass, and more preferably 20 to 40% by mass. The "moisture content of the dough" referred to here refers to the moisture content measured according to the bone dry method, and specifically, is calculated by heating the dough to be measured under conditions such that the product temperature reaches 130°C, and then calculating the ratio of the mass at which the dough reaches a constant weight to the mass before heating.

[0033] The dough of the present invention can be produced by adding a liquid to a mix and stirring and mixing using a mixer. The liquid is an aqueous liquid that serves as a source of moisture contained in the dough of the present invention. Examples of the liquid include water, eggs such as whole eggs, and milk, and these can be used alone or in combination of two or more. When calculating the moisture content of the dough, the moisture content of the whole eggs used as the liquid is 76% by mass, and the moisture content of the milk used as the liquid is 88% by mass.

[0034] A cake donut can be obtained by frying the dough of the present invention in a conventional manner. The present invention also encompasses cake donuts obtained by frying the dough of the present invention. The cake donut of the present invention is a product obtained by frying the dough of the present invention. The cake donut of the present invention is produced using the mix of the present invention described above, and contains heat-treated wheat flour and a specific enzyme agent, so that the cake donut of the present invention is crisp, not chewy, melts easily in the mouth, and has an excellent texture. [Example]

[0035] 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.

[0036] [Examples 1 to 5, Comparative Examples 1 to 5] The raw materials listed in the "Mix composition" column in Table 1 below were mixed together to produce a powder mix at room temperature and normal pressure. Details of the raw materials used are as follows:

[0037] Untreated wheat flour: A blend of 70% by weight of weak flour ("Flour" manufactured by Nisshin Flour Milling Co., Ltd.) and 30% by weight of strong flour ("Million" manufactured by Nisshin Flour Milling Co., Ltd.). Dry-heat-treated flour: Nisshin Flour Milling Co., Ltd. "Roasted Flour RD" Enzyme A (specified enzyme): α-amylase, Novozym Japan Co., Ltd. "Novamyl 10000BG", α-amylase activity at 27°C: 110 Units / g, α-amylase activity at 60°C: 600 Units / g Enzyme B (non-specific enzyme): α-amylase, Novozym Japan Co., Ltd. "Fungamyl 4000SG", α-amylase activity at 27°C: 35,000 Units / g, α-amylase activity at 60°C: 700 Units / g Sugars: Sugar, DM Mitsui Sugar Refining Co., Ltd. "Granulated Sugar GS" Leavening agent: Baking powder, "Meister All" manufactured by Oriental Yeast Co., Ltd. Skim milk powder: "Yotsuba Skim Milk Powder" manufactured by Yotsuba Dairy Co., Ltd. Oil: Nissin Salad Oil, manufactured by Nissin Oillio Group Co., Ltd.

[0038] [Evaluation test] Cake donuts were produced using one of the mixes from the Examples and Comparative Examples according to the following method. After production, the cake donuts were left at room temperature for 30 minutes, and a panel of 10 experts tasted them and evaluated their texture (crispyness, lack of chewiness, melt-in-the-mouth feel) according to the following evaluation criteria. The average score of the 10 experts was used as the evaluation result for the cake donuts evaluated for that evaluation item. The results are shown in Table 1 below.

[0039] (Cake donut manufacturing method) A mixture was obtained by adding 450 g of water and 150 g of eggs to 1500 g of mix, and the mixture was heated with a heater and stirred using a vertical mixer (Kanto Mixing Machinery Co., Ltd., "KTM-10") at low speed (100 rpm) for 120 seconds and at high speed (200 rpm) for 60 seconds to prepare a dough with a product temperature of 25° C. 40 g of doughnuts per piece were cut out of the dough using a doughnut cutter, and the dough was dropped into a fryer heated to 180° C. to fry one side of the dough, and after 50 seconds the dough was flipped over and fry the other side for 50 seconds to obtain the desired cake doughnuts.

[0040] <Sakumi's evaluation criteria> 5 points: Very crispy, crumbly, extremely good. 4 points: Crispy and good. 3 points: Not crisp enough. 2 points: Almost no crispness, a little soft, poor quality. 1 point: No crispness at all, limp, extremely poor quality. <Evaluation criteria for lack of crunchy texture> 5 points: No mushy feeling at all, very good. 4 points: Almost no crunching, good. 3 points: Slightly chewy. 2 points: Crunchy and defective. 1 point: Very mushy, extremely poor quality. <Evaluation criteria for melt-in-the-mouth> 5 points: Very good. 4 points: Good. 3 points: slightly inferior. 2 points: Inferior. 1 point: Muttle in the mouth, very poor.

[0041] [Table 1]

[0042] As shown in Table 1, the mix of the example contains cereal flours including heat-treated wheat flour and enzyme agent A, which is a specific enzyme agent, and therefore has a superior texture compared to the mix of the comparative example, which does not meet these requirements.

Claims

1. The present invention comprises a cereal flour containing heat-treated wheat flour and an enzyme agent having α-amylase activity, The enzyme preparation has a higher α-amylase activity at 60°C than at 27°C.

2. 2. The cake donut mix according to claim 1, wherein the enzyme agent comprises one or more enzymes selected from the group consisting of α-amylase, maltose-producing α-amylase, and maltooligosaccharide-producing α-amylase.

3. A cake donut dough containing the cake donut mix according to claim 1 or 2.

4. A cake donut obtained by deep frying the cake donut dough according to claim 3.

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