Churros with improved texture and method for manufacturing the same

Abstract

This application relates to a method for making churros, comprising: a first step of obtaining a churro-making composition comprising wheat flour, wheat starch, and methylcellulose; a second step of preparing dough by kneading the churro-making composition with hot water; a third step of shaping the prepared dough; and a fourth step of heat-treating the shaped dough.

Description

Technical Field

[0001] This application relates to the formulation and manufacturing process of churros with improved texture.

Background Art

[0002] Generally, churros are a traditional Spanish cuisine where dough is fried in oil. They are popular food widely consumed in various countries around the world, such as in Europe, the United States, and Asia, outside of Spain. Generally, they are characterized by a crispy surface, a soft interior, and a strong texture. The original form is usually rod-shaped, but it has been extended to various forms such as circular, spiral, and horseshoe-shaped. In Spain, it is made by continuously mixing wheat flour into boiling water with salt over low heat until the heat penetrates well. Additionally, it can also be made by adding butter, salt, sugar, eggs, etc. This is put into a squeezing bag with a star or flower nozzle, fried in high-temperature oil, and then sprinkled with sugar or cinnamon before eating. Such churros are children's snacks and desserts sold in amusement parks and specialty stores in Korea. They are a popular food where various raw materials are mixed into wheat flour dough, shaped into rods, etc., and then fried. In recent years, there has been a dessert boom, and the sales and number of stores of those specialty stores have been continuously increasing. Among them, churros have been in the spotlight not only in Korea but also overseas and are a popular product. The secret to the popularity of churros lies in the fact that various things can be sprinkled on them, there are many toppings and sauces, and various flavors can be enjoyed from one churro. For example, it is eaten together with cinnamon powder, sugar, chocolate, yogurt, ice cream, cheese, various sauces, etc., so it is also called the churro boom.

[0003] Riding on such a trend, processed products have recently launched churro products. However, since they are manufactured according to processing suitability, they do not have the crispy and strong-textured churros of specialty stores but have a hard and somewhat moist texture, and opinions have been confirmed that this is regrettable.

Prior Art Documents

Patent Documents

[0004] [Patent Document 1] Korean Published Patent Publication No. 10-2017-0063538 [Overview of the project] [Problems that the invention aims to solve]

[0005] The present application aims to provide a method for producing churros, comprising: a first step of obtaining a churros production composition comprising wheat flour, wheat starch, and methylcellulose; a second step of preparing dough by kneading the churros production composition with hot water; a third step of shaping the prepared dough; and a fourth step of heat-treating the shaped dough.

[0006] Furthermore, this application aims to provide a composition for the manufacture of churros, comprising wheat flour, wheat starch, and methylcellulose.

[0007] Furthermore, this application aims to provide churros with improved texture, manufactured by the churros manufacturing method described above. [Means for solving the problem]

[0008] One aspect of this application for achieving the above objective provides a method for making churros, comprising: a first step of obtaining a churro-making composition comprising wheat flour, wheat starch, and methylcellulose; a second step of preparing dough by kneading the churro-making composition with hot water; a third step of shaping the prepared dough; and a fourth step of heat-treating the shaped dough.

[0009] Another aspect of this application provides a composition for making churros, comprising wheat flour, wheat starch, and methylcellulose.

[0010] Another aspect of this application provides churros with improved texture, manufactured by the churros manufacturing method described above. [Effects of the Invention]

[0011] The churros manufacturing method provided in this application, by blending wheat flour, wheat starch, methylcellulose, etc., can provide the low gelatinization temperature, swelling power, and high amylose content characteristics of wheat starch, as well as the characteristics of methylcellulose, and a hot water mixing temperature that can bring out the characteristics of these raw materials.

[0012] Therefore, churros manufactured by the manufacturing method of this application can be processed to have a crispy exterior, a dense interior, and a firm texture, compared to conventional commercially available frozen churro products that are not crispy. [Brief explanation of the drawing]

[0013] [Figure 1] This flowchart shows the work steps according to one embodiment of this application. [Figure 2] This diagram shows the measured hardness of dough for each type of starch. [Figure 3] This figure shows the measured adhesiveness and springiness of dough for each type of starch. [Figure 4] This figure shows the measured viscoelasticity of the hot water-kneaded dough for each type of starch. [Figure 5] This figure shows the measured hardness and energy content of the outer surface of churros for each type of starch. [Figure 6] This figure shows the measured hardness and energy content of the inside of churros for each type of starch. [Figure 7] This figure shows the measured gum-like texture and chewiness of the inside of churros for each type of starch. [Figure 8] This figure shows the measured hardness of the fabric in each hydrocolloid. [Figure 9] This figure shows the measured adhesion and springiness of fabrics with each hydrocolloid. [Figure 10]It is a figure showing the viscoelasticity of the dough for steamed bread in each hydrocolloid. [Figure 11] It is a figure showing the hardness and energy amount on the outside of the churos in each hydrocolloid. [Figure 12] It is a figure showing the hardness and energy amount on the inside of the churos in each hydrocolloid. [Figure 13] It is a figure showing the appearance of the dough kneaded at each product temperature of the dough for steamed bread. [Figure 14] It is a figure showing the hardness on the outside of the churos at each product temperature of the dough for steamed bread. [Figure 15] It is a figure showing the hardness on the inside of the churos at each product temperature of the dough for steamed bread. [Figure 16] It is a figure showing the hardness on the inside and outside of the churos at each storage temperature of the dough for steamed bread. [Figure 17] It is a figure showing the elasticity of the churos at each storage temperature of the dough for steamed bread. [Figure 18] It is a figure showing the hardness on the outside of the churos at each size of the inner diameter of the molding die. [Figure 19] It is a figure showing the hardness on the inside of the churos at each size of the inner diameter of the molding die.

Embodiments for Carrying Out the Invention

[0014] Hereinafter, these will be specifically described. Note that each explanation and embodiment disclosed in this application is also applicable to other explanations and embodiments. That is, all combinations of various elements disclosed in this application are included in this application. Also, this application is not limited to the following specific description.

[0015] One aspect of this application provides a method for producing churos, including a first step of obtaining a composition for producing churos containing wheat flour, wheat starch, and methylcellulose, a second step of kneading the composition for producing churos to produce dough, a third step of molding the produced dough, and a fourth step of heat-treating the molded dough.

[0016] The churros manufacturing method of this application may further include a temperature stabilization step between the second and third steps for stabilizing the temperature of the kneaded dough.

[0017] In this application, "external texture" refers to the external texture of the manufactured churros, and is also called the surface texture.

[0018] In this application, "internal texture" refers to the internal texture of the manufactured churros.

[0019] The churro manufacturing method described in this application has a technical feature that, compared to conventional churros, it can produce churros with a crispy exterior, a dense interior, and a firm, chewy texture.

[0020] Figure 1 is a flowchart showing the work steps according to one embodiment of this application. Each step of this application will be described in detail below.

[0021] The first step S100 is a step to obtain a composition for manufacturing churros, in which the wheat flour, wheat starch, methylcellulose, etc. may be added sequentially, in reverse order, or simultaneously, and then mixed. The weight of the churro manufacturing composition described later is the weight without hot water.

[0022] In the first step, any type of wheat flour used in the ordinary production of churros may be used. The wheat flour may include, but is not limited to, strong flour, medium flour, or weak flour, and may be used individually or in mixtures. The amount of wheat flour may be 40 to 99 parts by weight, more specifically 60 to 95 parts by weight, or more specifically 80 to 90 parts by weight, per 100 parts by weight of the total churro production composition.

[0023] For example, the wheat flour may contain 1 to 20 parts by weight, specifically 5 to 15 parts by weight, or more specifically 8 to 12 parts by weight, of cake flour per 100 parts by weight of the entire composition.

[0024] Furthermore, for example, the wheat flour may contain 40 to 99 parts by weight, specifically 60 to 85 parts by weight, or more specifically 70 to 79 parts by weight, of medium-strength flour per 100 parts by weight of the entire composition.

[0025] Furthermore, for example, the wheat flour may contain 1 to 15 parts by weight, specifically 3 to 10 parts by weight, or more specifically 5 to 7 parts by weight, of strong flour per 100 parts by weight of the entire composition.

[0026] Furthermore, in the first step described above, wheat starch may be included in amounts of 1 to 8 parts by weight, specifically 1 to 5 parts by weight, 2 to 7 parts by weight, 3 to 6 parts by weight, 3 to 5 parts by weight, or 4 to 5 parts by weight, per 100 parts by weight of the total churro production composition. In this application, "wheat starch" means starch obtained by refining wheat flour and is composed of amylose and amylopectin. The texture of starch differs depending on the amylose and amylopectin content; a higher amylose content imparts a springy texture, while a higher amylopectin content imparts a chewy texture. Starch is a substance that is fixed in the chloroplasts of various higher plants when solar energy is converted into chemical energy, and together with cellulose, it is an important biomass resource. Starch has various forms, structures and properties depending on the plant species, and also has various properties depending on the pre-treatment manufacturing method, storage conditions, etc. Typically, starch is used in processed foods to impart physical and textural properties through its characteristics such as swelling, gelatinization, retrogradation, and gelation. While the gluten properties of wheat flour strongly contribute to texture, it is known that the properties of starch also significantly influence quality. Wheat starch has a smaller average diameter and lower viscosity compared to other starches, so the moisture loss during the deep-frying process creates many small pores, resulting in a crisp texture.

[0027] Specifically, the wheat starch may be cross-linked wheat starch. When proteins are denatured by heating, their structure with bound water breaks down, but when the added starch gelatinizes, it hydrates and swells, imparting texture characteristics to the food. Gelatinization of starch begins depending on the water content and temperature, and if the temperature rise period is prolonged, the starch structure breaks down, leading to water separation and a decrease in texture. Wheat starch with a high amylose content increases the amount of energy required for gelatinization, allowing the dough to absorb water. Denatured starch, or starch with a relatively high amylose content, helps stabilize the structure of the product and suppresses oil absorption, which is advantageous for producing a crisp texture. Therefore, when churros are produced using the churro production composition containing the denatured wheat starch, the structure is stabilized, oil absorption is suppressed, and a crisp texture can be imparted.

[0028] Furthermore, in the first step described above, the churro production composition may further contain starches other than wheat starch. Specifically, in addition to wheat starch, it may further contain at least one selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, glutinous corn starch, rice starch, glutinous rice starch, mung bean starch, and pea starch.

[0029] The starch other than the wheat starch mentioned above is included in amounts of 1 to 20 parts by weight, specifically 3 to 15 parts by weight, and more specifically 5 to 10 parts by weight, per 100 parts by weight of the total churro manufacturing composition, but is not limited to these amounts.

[0030] Furthermore, the starch may consist solely of wheat starch.

[0031] Furthermore, in the first step, methylcellulose may be included in an amount of 0.001 to 10 parts by weight, specifically 0.01 to 5 parts by weight, more specifically 0.1 to 1 part by weight, and even more specifically 0.2 to 0.6 parts by weight, per 100 parts by weight of the total churro manufacturing composition. In this application, "methylcellulose" means cellulosic hydrocolloid. Cellulosic hydrocolloids have gaseous properties and maintain good bonding with water in the dough state, improving the elasticity and softness of the dough. They also reduce the size of pores, thus relatively suppressing the phenomenon of colloid particle aggregation. Furthermore, they are substances that have viscosity even at room temperature, and have the characteristic that their viscosity decreases, or precipitates or gels form when heated. Therefore, the physical properties of the dough can be adjusted depending on the type of hydrocolloid. Specifically, the degree of gelation, adhesion, and elasticity of the hot water-kneaded dough can be adjusted depending on the cellulose type, thereby adjusting not only the processing suitability but also the texture of the outside and inside of the churros produced. When churros are produced using the churros-making composition containing the aforementioned methylcellulose, both the outer and inner textures of the churros are excellent, thus providing churros with improved texture.

[0032] Furthermore, in the first step, hydrocolloids other than methylcellulose may be included in amounts of 0.001 to 10 parts by weight, specifically 0.01 to 5 parts by weight, or more specifically 0.1 to 1 part by weight, per 100 parts by weight of the total churro production composition. Alternatively, only methylcellulose may be included as the hydrocolloid. Specifically, as the hydrocolloid other than methylcellulose, one of the hydrocolloid compositions such as crystalline cellulose, pectin, gelatin, carboxymethylcellulose, agar, alginate, and rubbers may be used, or two or more of these may be used in mixture form.

[0033] Furthermore, in the first step, the churro manufacturing composition may further contain ingredients commonly used in the manufacture of churros, such as sugar, refined salt, baking powder, glutinous rice flour, and oils and fats, but is not limited to these, and may contain any raw materials commonly used in the manufacture of churros.

[0034] The aforementioned sugar is hydrophilic, and when added in appropriate amounts, it softens the gluten and increases the volume during churro production due to the gas produced from the leavening agent. If only a small amount is added, it becomes hard, and if too much is added, normal gluten is not formed, causing cracks on the surface.

[0035] The aforementioned fats and oils form a thin film on the surface of the gluten in the dough, inhibiting contact between protein and water, and softening the dough through their softening effect.

[0036] Next, the second step S200 is a step of preparing dough by kneading the churro production composition obtained in the first step S100 with hot water. In this application, "kneading with hot water" means kneading dough by adding hot water to grain flour. Any kneading method used in the art may be used for the kneading with hot water, and more specifically, it may be done by adding hot water. More specifically, it may be done by adding hot water at 85°C or higher, more specifically 90°C or higher, even more specifically 95°C or higher, and even more specifically 99°C or higher. In the kneading with hot water, water is added in a quantity suitable for forming the dough, but is not particularly limited thereto. When hot water is added and the dough is kneaded, some of the starch gelatinizes immediately without swelling, so the hardness of the dough can be adjusted by the temperature and the amount of water added.

[0037] Specifically, in the second step, the hot water kneading may be performed so that the temperature of the dough is maintained at 65°C or higher. Depending on the temperature of the hot water kneading, the degree of starch gelatinization and the degree of protein denaturation will differ, resulting in different texture characteristics. Starch gelatinization refers to the phenomenon in which starch swells and its viscosity increases when heated in water, becoming a translucent colloidal substance. When starch with a gelatinization onset temperature of 50°C to 80°C is used and gelatinized at a hot water kneading temperature of approximately 70°C, partial or total gelatinization occurs, resulting in high viscosity and the formation of a transparent gelatinized liquid. At temperatures above 85°C, the structure of the starch is destroyed. The texture of the outside of churros is such that when a lot of gelatinization occurs, it becomes a dense structure, and when moisture is removed during the deep-frying process, the number of small pores increases, making it harder and increasing the crispness of the texture.

[0038] More specifically, the process may include a temperature stabilization step between the second step S200 and the third step S300 to stabilize the temperature of the kneaded dough. More specifically, the temperature stabilization step may be performed at a storage temperature of 60°C or higher. The temperature stabilization step may also be performed for 1 minute to 180 minutes, specifically 10 minutes to 120 minutes, and more specifically 30 minutes to 60 minutes. If the storage temperature is 15°C or lower, the aging process will progress, increasing adhesion, making the dough unsuitable for molding, resulting in excessive water separation, and the churros produced will have a dry, crumbly texture and become hard.

[0039] Next, the third step S300 is a step in which the dough prepared in the second step S200 is shaped.

[0040] Churros are a group of products that are shaped using a nozzle and deep-fried, and their texture varies depending on the specifications of the molding die. The outer diameter of the churros, along with its thickness, length, and number, creates different outer textures, such as crispy, sticky, or hard. The inner diameter correlates with the rate of internal expansion and the amount of moisture that evaporates during deep-frying, differentiating the overall sensory texture of the bread's interior and the crispness of the exterior.

[0041] The third step may be carried out using a molding die with an inner diameter of 7 mm to 9 mm. In this application, "inner diameter" means the inner diameter of the molding die for churros production, excluding the blade portion.

[0042] Therefore, overall, if the inner diameter of the molding die is 7mm to 9mm, it is possible to give the outside a crispy texture that is not hard, while the inside is dense and has a firm texture.

[0043] Furthermore, the churros manufacturing method may omit the dough maturation step after the second step S200. Omitting the dough maturation step can suppress starch retrogradation, reduce moisture release, simplify the process, and prevent a dry and hard texture.

[0044] Next, the fourth step S400 is a step of heat-treating the dough formed in the third step S300. Specifically, the heat treatment is deep-frying, but any conventional method for heat-treating formed dough in the art, such as oven and steam heat treatment, may be used, and either wet heat treatment or dry heat treatment may be used. Furthermore, for example, the deep-frying may be carried out at a temperature of 140°C to 200°C, specifically 160°C to 190°C, and more specifically 175°C to 185°C. Moreover, the deep-frying may be carried out for 30 seconds to 4 minutes, specifically 1 minute to 3 minutes, and more specifically 1 minute 30 seconds to 2 minutes 30 seconds.

[0045] By performing the above series of steps, the churros of this application are finally obtained. The churros manufacturing method of this application includes wheat starch and methylcellulose, and by kneading the dough in hot water at a temperature suitable for the gelatinization temperature of the wheat starch and adjusting the inner diameter of the molding die, the texture of the churros is improved and the stickiness of the dough is adjusted, thus simplifying the process.

[0046] Another aspect of this application provides a composition for making churros, comprising wheat flour, wheat starch, and methylcellulose.

[0047] The wheat starch may be present in an amount of 1 to 5 parts by weight per 100 parts by weight of the total churro manufacturing composition. Compared to other starches, the wheat starch has a smaller average diameter and lower viscosity in the starch solution, so many small pores are created by moisture loss during the deep-frying process, resulting in a crispy texture.

[0048] The wheat starch may have an amylopectin content of 95% or less. Wheat starch is composed of amylose and amylopectin, and the texture differs depending on the ratio of their content. A higher amylose content imparts a springy texture, while a higher amylopectin content imparts a chewy texture. The churro manufacturing composition of this application uses wheat starch with a high amylose content, thereby increasing the amount of energy required for starch gelatinization and allowing the dough to absorb moisture, thus improving the texture of the churros produced.

[0049] The methylcellulose may be present in an amount of 0.1 to 1 part by weight per 100 parts by weight of the total churro manufacturing composition. The methylcellulose has a gaseous property and maintains good bonding with water in the dough state, thereby improving the elasticity and softness of the dough. It also reduces the size of the pores and relatively suppresses the phenomenon of colloidal particle aggregation. Furthermore, it is a substance that has viscosity even at room temperature, and when heated, it has the property of decreasing viscosity, or forming precipitates or gels. Therefore, when churros are manufactured using the churro manufacturing composition containing the methylcellulose, both the outer and inner textures of the churros are excellent, thus providing churros with improved texture.

[0050] Furthermore, the churro manufacturing composition may further contain, but is not limited to, any raw materials commonly used in the manufacture of churros, such as sugar, refined salt, baking powder, glutinous rice flour, and oils and fats.

[0051] Another aspect of this application provides churros with improved texture, manufactured by the churros manufacturing method described above.

[0052] The churros manufacturing method is as described above.

[0053] Specifically, the term "churros" refers to churros made using a churro manufacturing composition that contains 60 to 95 parts by weight of wheat flour, 1 to 5 parts by weight of wheat starch, and 0.1 to 1 part by weight of methylcellulose per 100 parts by weight of the total churro manufacturing composition.

[0054] In this application, "moisture retention capacity" refers to the ratio of moisture content between the dough state and the final manufactured churros. Specifically, the moisture retention capacity of the dough state is 50% or more, and the moisture retention capacity of the final manufactured churros is 40% or less.

[0055] In this application, "adhesiveness" refers to the property of substances adhering to one another. Specifically, the adhesiveness of the churros is -1400 mJ or higher.

[0056] In one embodiment of this application, it was confirmed that the texture of the outer and inner parts of churros produced by the manufacturing method of this application was improved. [Examples]

[0057] The present application will be described in more detail below with reference to examples. These examples are provided to illustrate the present application more specifically, and the present application is not limited to these examples.

[0058] Experimental Example 1. Evaluation of the properties of hot water-mixed dough using different types of starch. Experimental Example 1-1. Preparation of Example 1 and Comparative Examples 1-2 In the process of manufacturing churros, in order to compare the characteristics of the hot water-kneaded dough with each type of starch, Example 1 was prepared by kneading the dough with wheat starch, and Comparative Examples 1 and 2 were prepared by kneading the dough with tapioca starch or potato starch. The content ratios of Example 1 and Comparative Examples 1 and 2 are shown in Table 1.

[0059] [Table 1]

[0060] For this experiment, wheat starch (supplier: Lotte Wellfood), tapioca starch (CJ CheilJedang), and potato starch (Matsudani, Korea) were used as samples. Mixing was performed using a hook-type mixer. The raw material content during mixing is shown in the table. Hot water was then mixed in at concentrations ranging from 100% to 120% of the raw material content.

[0061] Experimental Example 1-2. Evaluation of Water Retention Capacity As described above, in order to evaluate the moisture retention capacity of Example 1 and Comparative Examples 1-2, the moisture content of the dough and the churros after the deep-frying process was measured. The results are shown in Table 2.

[0062] [Table 2]

[0063] As shown in Table 2, there was no significant difference in the moisture content of the dough among the different starches, and after the deep-frying process, the moisture retention was in the order of Comparative Example 2 > Example 1 > Comparative Example 1. However, during the deep-frying heat treatment process, the moisture in the dough evaporates, resulting in a crisp texture, while the evaporation of moisture and replacement with oil increases the amount of heat absorbed, resulting in a soggy texture. Wheat starch has a relatively low amount of heat absorbed due to its high amylose content, so it does not result in a soggy texture and instead provides a crisp texture.

[0064] Experimental Examples 1-3. Evaluation of Hardness and Adhesion To confirm the degree of physical properties of the fabric and its characteristics based on the degree of gelatinization, the hardness and adhesiveness of Example 1 and Comparative Examples 1-2 were measured.

[0065] Figure 2 shows the measured hardness of the dough for each type of starch, and Figure 3 shows the measured adhesiveness of the dough for each type of starch.

[0066] As shown in Figures 2 and 3, the measured hardness of the kneaded dough was in the order of Comparative Example 2 (potato) > Example 1 (wheat) > Comparative Example 1 (tapioca), and the adhesiveness was in the order of Comparative Example 2 (potato) > Comparative Example 1 (tapioca) > Example 1 (wheat). High adhesiveness reduces work efficiency due to sticking during processing, so Comparative Example 2 had high adhesiveness. Considering the overall processing suitability, it was confirmed that wheat starch in Example 1 was the most suitable.

[0067] Experimental Example 1-4. Evaluation of Viscoelasticity Starch has the property of gelatinizing and acquiring physical properties depending on its water content and thermal energy, so its viscoelastic properties at various temperatures were measured using a rheometer. The measurements were performed using a rheometer (MCR-102, Anton Paar), and a temperature test was conducted using a plate-plate system (50 mm diameter, 1000 μm spacing). For the temperature test, LVER was confirmed, and the storage modulus (G'), loss modulus (G''), complex viscosity (η*), and tan δ were measured under conditions of 0.3% strain, frequency (ω) 6.28 rad / s, and a temperature of 5 °C / min from 25 °C to 90 °C.

[0068] Figure 4 shows the measured viscoelasticity of the hot water-kneaded dough for each starch. As shown in Figure 4, at the temperature before gelatinization, Comparative Example 2 (potato) showed the highest storage modulus, but at the actual heat treatment temperature of 75°C to 85°C, it was confirmed that Example 1 (wheat) had the best viscoelastic properties.

[0069] Experimental Examples 1-5. Sensory Evaluation To evaluate the sensory properties of each type of starch, the crispness of the outer and inner textures, their appeal, and their taste were evaluated for Example 1 and Comparative Examples 1-2.

[0070] The evaluation method involved selecting 20 researchers from CJ CheilJedang Food Research Institute, providing them with education to understand the purpose of the experiment, and then conducting sensory evaluations. The sensory evaluations focused on specific items: overall preference, the intensity and preference of the crispness of the outer texture, and the degree of hardness and preference of the inner texture. For preference and intensity, higher scores were assigned to samples that were preferred or had high intensity (1 point: very bad or weak intensity / 5 points: very good or strong intensity). A 5-point scale was used, where participants recorded their perceived score from 1 to 5 for each item, and then calculated the average value. The results are shown in Table 3.

[0071] [Table 3]

[0072] As shown in Table 3, the intensity and preference for the crispness of the churros' outer and inner textures were in the order of Example 1 > Comparative Example 2 > Comparative Example 1, and this result is similar when matched with the results of the instrumental analysis described later. Furthermore, a significantly higher preference was confirmed in the taste evaluation.

[0073] Experimental Example 1-6. Evaluation of the texture of the outer and inner parts of churros. To compare the external and internal textures of churros prepared with each starch, the external hardness and texture, as well as the internal hardness and texture, of churros prepared according to Example 1 and Comparative Examples 1-2 were measured. For texture, a Texture Analyzer (TA. XT plus, Stable micro systems) was used. For measuring the crisp texture of the churro's exterior, the peak force and required energy were measured using the height and area values ​​of the highest point on the first force curve. The external hardness of the churro was measured using a Warner Bratzler blade. For measuring the internal texture, the TPA (Texture Profile Analysis) measurement conditions were set to a deformation rate (target strain) of 70%, a trigger load of 5g, and a measurement speed (pre, test, and post speed) of 2.0 mm / s. A P100 probe was used with the TPA blade, and the measured values ​​for each sample were averaged after repeating the experiment at least five times.

[0074] Figure 5 shows the measured hardness and energy content of the outer surface of churros for each starch. As shown in Figure 5, the texture is in the order of Example 1 (wheat) > Comparative Example 2 (potato) > Comparative Example 1 (tapioca). This is thought to be because wheat starch has a smaller average diameter compared to other starches, a lower viscosity of the starch solution, and generates many pores due to water loss when heat-treated, which contributes to the crisp texture.

[0075] Figure 6 shows the measured hardness and energy content of the inside of churros for each starch, and Figure 7 shows the measured guminess and chewiness of the inside of churros for each starch. Measuring guminess and chewiness allows for the indirect evaluation of the properties of a dense and firm texture inside.

[0076] As shown in Figures 6 and 7, the hardness, gum properties, and chewiness are in the order of Example 1 (wheat) > Comparative Example 2 (potato) > Comparative Example 1 (tapioca). Therefore, the results of the instrumental characteristics and the sensory evaluation are consistent. As a result, it was confirmed that the churro manufacturing composition containing wheat starch from Example 1 was the best in terms of the firmness of the inner texture.

[0077] Experimental Example 2. Evaluation of the properties of hot water-mixed dough using each hydrocolloid. Experimental Example 2-1. Preparation of Example 2 and Comparative Examples 3-4 In the process of manufacturing churros, in order to compare the properties of the hot water-mixed dough with each hydrocolloid, Example 1 containing methylcellulose (MC), Comparative Example 3 containing carboxymethylcellulose (CMC), and Comparative Example 4 containing hydroxypropylmethylcellulose (HPMC) were prepared. The content ratios of Example 2 and Comparative Examples 3-4 are shown in Table 4.

[0078] [Table 4]

[0079] Cellulose-based hydrocolloids were used in this experiment, and CMC (supplier: Korea CMC), MC (Dyne Materials Co., Ltd.), and HPMC (Cheminex Co., Ltd.) were used as samples. Mixing was performed using a hook-type mixer in a dough mixer. During the hot water mixing process, hot water was mixed in at a ratio of 100-120% of the raw material content.

[0080] Experimental Example 2-2. Evaluation of Water Retention Capacity As described above, in order to evaluate the moisture retention capacity of Example 2 and Comparative Examples 3-4, the moisture content of the dough and the churros after the deep-frying process was measured. The results are shown in Table 5.

[0081] [Table 5]

[0082] As shown in Table 5, the moisture content of the dough was similar for Example 2 and Comparative Example 4, but Comparative Example 3 had a relatively higher moisture content. Furthermore, Comparative Example 3 had the highest moisture retention capacity even after heat treatment. There was no significant difference among the starches, and after the deep-frying process, the moisture retention capacity was in the order of Comparative Example 3 > Comparative Example 4 > Example 2. This is thought to be because in Example 2, a phase transition occurred due to the temperature change during deep-frying, resulting in strong gel formation and partial moisture loss. The lost moisture affects the crisp texture of the outside through pore formation. During heat treatment processing, methylcellulose or hydroxypropylmethylcellulose forms a gel, affecting the texture and causing differences in texture due to their predetermined level of moisture binding effect and oil absorption reduction characteristics during deep-frying. We attempted to confirm this as an auxiliary indicator when evaluating physical properties and texture.

[0083] Experimental Example 2-3. Evaluation of Hardness, Adhesion, and Elasticity To confirm the physical properties and characteristics of the fabric in each hydrocolloid, the hardness, adhesion, and springiness of Example 2 and Comparative Examples 3-4 were measured.

[0084] Figure 8 shows the measured hardness of the fabric with each hydrocolloid, and Figure 9 shows the measured adhesion and elasticity of the fabric with each hydrocolloid.

[0085] As shown in Figure 8, the measured hardness of the fabrics was in the order of Example 2 > Comparative Example 4 > Comparative Example 3. This indirectly confirms the degree of gelation, and it shows that methylcellulose has the greatest influence on the physical properties due to gelation. Also, as shown in Figure 9, the adhesion was in the order of Comparative Example 4 > Comparative Example 3 > Example 2. High adhesion reduces processability due to adhesion during processing. In short, considering the hardness and adhesion of the fabrics, it was confirmed that the methylcellulose of Example 2 was the most suitable.

[0086] Experimental Example 2-4. Evaluation of Viscoelasticity To compare the bonding strength of each hydrocolloid fabric, the viscoelastic properties of each strain were measured using a rheometer. Measurements were performed using a rheometer (MCR-102, Anton Paar), and strain tests were conducted using a plate-plate system (50 mm diameter, 1000 μm spacing). For the strain tests, storage modulus (G'), loss modulus (G''), complex viscosity (η*), and tan δ were measured in the range of 0.01 to 15% strain, with a heat treatment temperature of 70°C as the baseline, a frequency (ω) of 6.28 rad / s.

[0087] Figure 10 shows the viscoelasticity of the hot water-mixed dough measured for each hydrocolloid.

[0088] As shown in Figure 10, Example 2 had the highest storage modulus, and its structure remained intact up to approximately 2% strain, confirming relatively strong bonding. Therefore, to derive a correlation between these results and the hardness of the inner texture, a sensory evaluation, described later, was performed.

[0089] Experimental Example 2-5. Sensory Evaluation To evaluate the sensory properties of each hydrocolloid, the crispness of the outer and inner textures, their appeal, and their taste were evaluated for Example 2 and Comparative Examples 3-4.

[0090] The evaluation method was as described above. The results are shown in Table 6.

[0091] [Table 6]

[0092] As shown in Table 6, the overall palatability and the intensity of the crisp texture on the outside were similar for Example 2 and Comparative Example 4, while Comparative Example 3 showed relatively low scores across the board. Furthermore, Example 2 had the best inner texture intensity, and the results matched those measured in Figure 10, confirming the correlation between instrumental analysis and sensory evaluation. In addition, Example 2 was confirmed to have the best taste palatability.

[0093] Experimental Example 2-6. Evaluation of the texture of the outside and inside of churros. To compare the external and internal textures of churros made using hydrocolloids, the external hardness and texture, as well as the internal hardness and texture, of churros made according to Example 2 and Comparative Examples 3-4 were measured. The measurement method was as described above.

[0094] Figure 11 shows the measured hardness and energy content of the outer surface of churros in each hydrocolloid. As shown in Figure 11, the hardness of the outer surface is in the order of Example 2 (MC) > Comparative Example 4 (HPMC) > Comparative Example 3 (CMC). Although the sensory evaluation was similar for Example 2 and Comparative Example 4, the measurement results showed that Example 2 had higher hardness and energy content in all aspects, which is predicted to be due to the gel-forming hardness of methylcellulose.

[0095] Figure 12 shows the measured hardness and energy content of the inside of churros for each hydrocolloid. As shown in Figure 12, the hardness of the inside is in the order of Comparative Example 4 > Example 2 > Comparative Example 3. However, the total energy required to reach the target condition (Area) was higher for Example 2 than for Comparative Example 4. This is thought to be because, as is well known, methylcellulose forms a hard gel when heat-treated, while hydroxypropyl methylcellulose forms a weak gel and exhibits low viscosity-imparting properties. Although Example 2 was evaluated as denser in the sensory evaluation based on its detailed texture characteristics, the results of the instrumental analysis, which showed that Example 2 had the highest required energy content, are thought to correlate with the dense sensory texture.

[0096] Experimental Example 3. Evaluation of the properties of hot water kneaded dough at various temperatures. Experimental Example 3-1. Preparation of Example 3 and Comparative Examples 5-6 In the process of manufacturing churros, Example 3 and Comparative Examples 5-6 were prepared with varying temperatures of the hot water used to prepare the dough, in order to confirm the effect of the temperature of the hot water used in the dough preparation on the dough characteristics and the texture quality of the finished product. The content ratios, dough temperatures, and the temperatures of the added hot water for Example 3 and Comparative Examples 5-6 are shown in Table 7.

[0097] [Table 7]

[0098] The raw materials used in this experiment were as described above, and mixing was performed using a hook-type mixer. In addition, hot water was mixed in during the hot water kneading process at a ratio of 100-120% of the raw material content.

[0099] Experimental Example 3-2. Visual Evaluation of Fabric Properties Figure 13 shows the appearance of the kneaded dough at various temperatures. As shown in Figure 13, Comparative Example 6 is at a temperature where starch does not gelatinize, and the dough does not form, remaining in a fluid state. Comparative Example 5 maintained the physical properties and form of the dough, but it was confirmed to exhibit soft physical properties. In contrast, Example 3 showed the form of dough and exhibited relatively slightly harder characteristics.

[0100] Experimental Example 3-3. Sensory Evaluation To evaluate the sensory properties of the hot water-kneaded dough at various temperatures, the crispness and texture intensity and palatability of the outer and inner surfaces, as well as the taste, were evaluated for Example 3 and Comparative Example 5. Comparative Example 6 was not evaluated because no dough was formed.

[0101] The evaluation method was as described above. The results are shown in Table 8.

[0102] [Table 8]

[0103] As shown in Table 8, Example 3 was confirmed to be superior in overall palatability, the intensity and palatability of the crispy texture on the outside, and taste evaluation. The intensity of the texture on the inside was slightly higher in Comparative Example 5, but the difference was not significant, and the palatability was the same. This is thought to be because when a lot of starch gelatinization occurs, a dense structure is formed, and when moisture escapes during the deep-frying process, many small pores are generated, resulting in an overall crispy texture. However, it is thought that bubbles are formed due to the evaporation of moisture, damaging the gelatinized starch structure. In contrast, in Comparative Example 5, which was partially gelatinized, bubbles escape from between the pores in the non-gelatinized parts, resulting in less crispness, but less damage to the starch. Therefore, it is thought that the overall texture intensity of Example 3 and Comparative Example 5 were confirmed to be at the same level.

[0104] Experimental Example 3-4. Evaluation of the texture of the outside and inside of churros. To compare the external and internal textures of churros made by varying the temperature of the hot water dough, the external hardness and texture, as well as the internal hardness and texture, of the churros made in Example 3 and Comparative Example 5 were measured. Measurement was omitted for Comparative Example 6 because no dough was formed. The measurement method was as described above.

[0105] Figure 14 shows the hardness of the outer texture of churros at various temperatures of the hot water-kneaded dough. As shown in Figure 14, the outer hardness and required energy were higher for Example 3 than for Comparative Example 5. This was confirmed to be a result of the characteristics of the product group in which relatively more gelatinization occurred, causing it to harden when moisture was removed during the deep-frying process, but the increased number of small pores resulted in a crispier texture. This shows a similar trend to the results of the sensory evaluation mentioned above.

[0106] Figure 15 shows the internal texture hardness of the churros at various temperatures of the hot water-kneaded dough. As shown in Figure 15, the results for the internal texture were at a similar level, similar to the sensory evaluation, but it was confirmed that Comparative Example 5 was slightly higher. As mentioned above, the more gelatinized the dough, the denser it becomes, and the less space is lost when water evaporates. Therefore, compared to the treatment group with relatively less gelatinization, the degree of structural damage is greater, and it is thought that the gelatinized attributes and characteristics cancel each other out, resulting in the measured internal texture being at a similar level.

[0107] Experimental Example 4. Evaluation of the outer and inner texture of churros at various storage temperatures for hot water-mixed dough. To compare the physical properties of the hot water-kneaded dough under different storage temperatures, Comparative Example 7, stored at 15°C or below, and Example 4, stored at a temperature of 60°C or above, were prepared. The hardness and texture of the outer and inner surfaces of the churros were then measured. The measurement method was as described above.

[0108] Figure 16 shows the internal and external hardness of churros at various storage temperatures, and Figure 17 shows the elasticity of churros at various storage temperatures.

[0109] As shown in Figures 16 and 17, the hardness of the outer and inner parts of the churros was higher in Comparative Example 7, which was stored at 15°C or below, and the amount of energy required to cut the outer part was higher in Example 4. Products stored at low temperatures undergo further aging, resulting in increased adhesion and water separation. This is reflected in the sensory evaluation of the finished product, resulting in a dry, crumbly texture and an evaluation that it is simply hard. In contrast, among the TPA results, the elasticity index was higher for all samples that maintained the hot water kneading temperature compared to the samples stored at low temperatures. This is thought to be because the water binding force influenced the elasticity and increased. Ultimately, Comparative Example 7, which was stored at low temperatures, lacked juiciness, was dry and hard, and had low sensory quality, while Example 4, which maintained the temperature of the hot water kneaded dough, had superior overall texture and taste quality.

[0110] Therefore, it was confirmed that the churro manufacturing method according to one embodiment of the present invention provides churros with improved texture by performing the temperature stabilization step at a storage temperature of 60°C or higher.

[0111] Experimental Example 5. Evaluation of the texture of the outer and inner surfaces of churros at each inner diameter of the molding die. To compare the external and internal textures of churros produced by changing the inner diameter of the molding die, Comparative Examples 8 (T5), 5 (T8), and 9 (T10) were prepared using molding dies with inner diameters of 5 mm, 8 mm, and 10 mm, respectively. The external and internal hardness of each experimental group was measured. For the external diameter, products with excellent crispness and no external damage after freezing were selected from the most popular specialty shops. Based on this, the appearance, external thickness (2-3 mm), length (0.8-1.0 cm), and maximum number of pieces (12) were determined. However, since the internal diameter specification has a greater impact on the overall texture than the external diameter specification, such as the internal texture of the bread as it gelatinizes, the size of the pores created during moisture loss, and the internal texture being significantly larger, which can cancel out the crispness, the texture based on the internal specification was also verified. The measurement method is as described above.

[0112] Figure 18 shows the hardness of the outside of the churros for each size of the inner diameter of the molding die. Figure 19 shows the hardness of the inside of the churros for each size of the inner diameter of the molding die.

[0113] As shown in Figure 18, the hardness of the outside of the churros increases as the inner diameter of the molding die decreases. This is because the pressure of the injection during molding increases, the level of starch expansion is lower, and there is less pore formation due to moisture loss during the deep-frying process, resulting in a relatively harder texture rather than a crispy one. Furthermore, the lower internal moisture content likely contributes to the lower moisture transfer during frozen storage, resulting in a higher value.

[0114] As shown in Figure 19, unlike the texture of the outside, the texture of the inside is harder as the inner diameter increases. This is thought to be because the volume of dough per unit weight is relatively large and the moisture retention capacity is high, so the internal network such as resilience is more stable, and the strength and required energy amount are higher.

[0115] In summary, regarding the texture of the outer layer, the hardness difference between Comparative Example 9 (T10) and Example 5 (T8) was approximately 15%, while the difference between Example 5 (T8) and Comparative Example 8 (T5) was relatively larger at approximately 53%. Similarly, the energy content difference was 19%, which is greater for Example 5 (T8) and Comparative Example 8 (T5) than for Comparative Example 9 (T10) and Example 5 (T8), which were at a 9% level. Regarding the energy content of the inner texture, the difference between Comparative Example 9 (T10) and Example 5 (T8) was approximately 14%, while the difference between Example 5 (T8) and Comparative Example 8 (T5) was approximately 49%. Therefore, it was confirmed that an inner diameter of 7-9 mm is appropriate overall to provide a texture that is not hard on the outside, is crisp, and has a dense, firm texture.

[0116] Therefore, it was confirmed that the churro manufacturing method according to one embodiment of the present invention provides churros with excellent texture when molded using a molding die with an inner diameter of 7 mm to 9 mm.

[0117] Experimental Example 6. Evaluation of the Final Product Group Based on the above, Example 6, which applied the finalized wheat starch, methylcellulose, kneading temperature, and molding die, was subjected to a final sensory evaluation of a group of commercially available competitor products popular with consumers. This experiment was conducted by the Gallup Research Institute of Korea, an external sensory evaluation organization, and involved 63 participants. As a comparison group, the sensory evaluation was conducted against "Hora Food Cinnamon Churros," the number one selling product on the market, which had similar length and weight among a group of relatively popular online-sold products. The sensory evaluation items included overall preference, preference selection, intensity and preference of crisp texture, intensity and preference of soft texture, churro thickness, and preference of thickness. The results are shown in Table 9.

[0118] [Table 9]

[0119] As shown in Table 9, Example 6 achieved an overall preference score of 4.42, which is superior to the competitor's product score of 2.10. Furthermore, in terms of detailed attributes such as the intensity and preference of crispy texture and the intensity and preference of the inner texture, it also received higher scores than Company H, and the preference score for churro thickness was also 4.0 or higher (4.11), securing a high score. Therefore, it was confirmed that Example 6 was superior in final quality in all aspects compared to the competitor's product, which is one of the most widely consumed products by the general public today.

[0120] From the results of the aforementioned experimental examples 1 to 6, it was confirmed that manufacturing churros using the manufacturing method of this invention simplifies the process and allows for the production of churros with improved texture.

[0121] From the above explanation, a person skilled in the art to which this application pertains will understand that this application can be implemented in other specific forms without altering its technical idea or essential features. It should be understood that the above embodiments are merely illustrative and not limiting. This application should be interpreted as including all modified or altered forms derived from the meaning and scope of the claims and their equivalent concepts, rather than the specification.

Claims

1. A first step to obtain a churro manufacturing composition comprising wheat flour, wheat starch, and methylcellulose, The second step involves preparing dough by kneading the aforementioned churro manufacturing composition with hot water, The third step is to shape the dough prepared as described above, The process includes a fourth step of heat-treating the molded dough, How to make churros.

2. In the first step described above, wheat starch is included in an amount of 1 to 5 parts by weight per 100 parts by weight of the total churros manufacturing composition. The method for producing churros according to claim 1.

3. In the first step described above, methylcellulose is contained in an amount of 0.1 to 1 part by weight per 100 parts by weight of the entire churros manufacturing composition. The method for producing churros according to claim 1.

4. In the second step described above, the hot water mixing is performed by adding hot water at 85°C or higher. The method for producing churros according to claim 1.

5. In the second step described above, the kneading is performed in such a way that the temperature of the dough is maintained at 65°C or higher. The method for producing churros according to claim 1.

6. Between the second and third steps, the process further includes a temperature stabilization step for stabilizing the temperature of the kneaded dough. The method for producing churros according to claim 1.

7. The aforementioned temperature stabilization step is performed at a storage temperature of 60°C or higher. The method for producing churros according to claim 6.

8. The third step described above is performed using a molding die with an inner diameter of 7 mm to 9 mm. The method for producing churros according to claim 1.

9. The process does not include a step of maturing the dough after the second step described above. The method for producing churros according to claim 1.

10. Contains wheat flour, wheat starch, and methylcellulose. Composition for churros production.

11. The wheat starch is present in an amount of 1 to 5 parts by weight per 100 parts by weight of the entire churro manufacturing composition. The churro manufacturing composition according to claim 10.

12. The wheat starch has an amylopectin content of 95% or less. The churro manufacturing composition according to claim 10.

13. The methylcellulose is contained in an amount of 0.1 to 1 part by weight per 100 parts by weight of the entire churros manufacturing composition. The churro manufacturing composition according to claim 10.

14. Churros with improved texture, manufactured by the churros manufacturing method described in any one of claims 1 to 9.

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