Composition for cake donuts

Abstract

To provide a composition for cake doughnuts that enables a frozen cake doughnut to have a good crispy surface after thawed, by a simple manner, and also enables the fried cake doughnut to have good morphological stability, and dough for cake doughnuts, a cake doughnut and a frozen cake doughnut each including the composition.SOLUTION: A composition for cake doughnut contains starchy raw material and also contains 2-12 mass% of cornflour and 2-18 mass% of durum semolina relative to the total amount of the starchy raw material.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a composition for cake donuts, a dough for cake donuts, a cake donut, and a frozen cake donut using the same.

Background Art

[0002] Donuts are roughly classified into yeast donuts obtained by adding baker's yeast to dough and fermenting it, and cake donuts obtained by using an expanding agent such as baking powder instead of baker's yeast, according to their manufacturing methods. Among these, cake donuts are mainly made of wheat flour (mainly weak flour), and the dough is prepared using sugar, an expanding agent, eggs, milk or water, and then fried. The surface has a crispy texture, and the inside has a moist texture that can be enjoyed. In recent years, due to the convenience of distribution and operation, frozen cake donuts are distributed and thawed in stores such as fast food restaurants and convenience stores. However, when frozen cake donuts are thawed, the moisture inside the cake donuts may migrate to the surface, resulting in the loss of the crispy texture on the surface.

[0003] As a document disclosing means for suppressing the deterioration of texture during thawing, for example, Patent Document 1 discloses a frozen bakery product manufactured using a flour in which the blending ratio of durum wheat flour is 30 to 100% by mass. According to the invention described in Patent Document 1, it is said that the crispness, mouthfeel, and melt-in-the-mouth of the frozen bakery product can be improved when thawed and eaten.

[0004] Also, as a document disclosing donuts with excellent texture, for example, Patent Document 2 describes that donuts with excellent crispness and melt-in-the-mouth can be obtained by using durum wheat flour heat-treated to have a predetermined gluten vitality and gluten swelling degree.

Prior Art Documents

Patent Documents

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 6-153769 [Patent Document 2] Japanese Patent Application Laid-Open No. 9-220049 [Summary of the Invention] [Problems to be Solved by the Invention]

[0006] However, even when the methods described in Patent Documents 1 and 2 are used in the production of cake donuts, the crispness on the surface of the cake donuts after thawing is not sufficient, and the shape stability of the cake donuts after frying, such as cracking, may not be sufficient. Furthermore, in the method described in Patent Document 2, there is a laborious process of heat-treating wheat flour.

[0007] An object of the present invention is to provide a cake donut composition capable of improving the crispness on the surface of a cake donut obtained by thawing a frozen cake donut and the shape stability of the cake donut after frying by a simple method, as well as a cake donut dough, a cake donut, and a frozen cake donut using the composition. [Means for Solving the Problems]

[0008] The present inventors have found that the above problems can be solved by using a cake donut composition containing a specific amount of corn flour and durum semolina, and have completed the present invention.

[0009] That is, the present invention includes the following aspects. [1] A cake donut composition containing a starchy raw material, The cake donut composition contains 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina based on the total amount of the starchy raw material. [2] A cake donut dough containing the cake donut composition according to [1]. [3] A cake donut obtained by deep-frying the cake donut dough according to [2]. A frozen cake donut obtained by freezing the cake donut described in [4][3].

Advantages of the Invention

[0010] According to the present invention, it is possible to provide a composition for a cake donut that can improve the crispiness of the surface of the cake donut obtained by thawing the frozen cake donut and the shape stability of the cake donut after frying by a simple method. Further, according to the present invention, it is possible to provide a dough for a cake donut, a cake donut, and a frozen cake donut using the above composition for a cake donut.

Embodiments for Carrying Out the Invention

[0011] Hereinafter, embodiments for carrying out the present invention will be described.

[0012] 〔Composition for Cake Donut〕 The composition for a cake donut of the present invention contains a starchy raw material and is characterized by containing 2 to 12% by mass of corn flour and 2 to 18% by mass of durum semolina based on the total amount of the starchy raw material. The above corn flour can be used without particular limitation, and the ash content, protein content, and particle size are not particularly limited. The above corn flour can also be a commercially available product, and examples of commercially available products include "corn flour" manufactured by Nippon Corporation. The content of the above corn flour is 2 to 12% by mass based on the total amount of the starchy raw material. If the content of corn flour is less than the above lower limit, the crispiness of the cake donut after thawing is insufficient, and if it exceeds the above upper limit, the cake donut is likely to crack after frying, and the shape stability of the cake donut deteriorates. The content of the above corn flour is preferably 3 to 10% by mass, more preferably 7 to 10% by mass based on the total amount of the starchy raw material.

[0013] In the present invention, durum semolina is a ground product of the endosperm in a relatively coarse particle size obtained by milling durum wheat of the durum variety, and generally means those that do not pass through a sieve with an opening of about 300 μm. The above durum semolina can be used without particular limitation, and the ash content, protein content, and particle size are not particularly limited either. As the above durum semolina, commercially available products can also be used, and examples of commercially available products include "Joker M" manufactured by Nippon Co., Ltd. The content of the above durum semolina is 2 to 18% by mass based on the total amount of the starchy raw material. When the content of durum semolina is less than the above lower limit, the crispness of the cake donut after thawing is insufficient, and when it exceeds the above upper limit, the connectivity of the cake donut dough is poor, and the cake donut is likely to crack after frying, and the shape stability of the cake donut after frying deteriorates. The content of the above durum semolina is preferably 3 to 15% by mass, and more preferably 10 to 15% by mass, based on the total amount of the starchy raw material.

[0014] In addition to the above corn flour and durum semolina, the above starchy raw material may include known edible cereal flours such as wheat flour, rice flour, barley flour, rye flour, buckwheat flour, soybean flour, pea flour, and mung bean flour, edible starches such as tapioca starch, rice starch, potato starch, corn starch, and mung bean starch, modified starches obtained by chemically, physically, or enzymatically modifying the edible starch, and mixtures containing one or more of the above edible cereal flours, the above edible starches, and the above modified starches. The above starchy raw material preferably contains wheat flour. The content of wheat flour is preferably 90% by mass or more based on the mass of the starchy raw material other than the above corn flour and durum semolina. Wheat flour can be used without particular limitation, and weak flour, medium flour, semi-strong flour, strong flour, whole grain flour, etc. can be used. The content of the starchy raw material other than corn flour, durum semolina, and wheat flour is preferably less than 10% by mass based on the mass of the starchy raw material other than the above corn flour and durum semolina. When the above-mentioned starchy raw material contains wheat flour, the content of wheat flour is preferably 70 to 96% by mass, more preferably 75 to 94% by mass, and still more preferably 75 to 83% by mass based on the total amount of the starchy raw material.

[0015] In addition to the above-mentioned starchy raw material, the cake donut composition of the present invention may contain, if necessary, auxiliary raw materials commonly used in the production of cake donuts. Examples of the above-mentioned auxiliary raw materials include egg components such as eggs, whole egg powder, egg white powder, and egg yolk powder, milk components such as milk and skim milk powder, saccharides such as sugar, glucose, and fructose, oils and fats, leavening agents, skim milk powder, salt, emulsifiers, flavors, spices, pigments, preservatives, and the like. These auxiliary raw materials may be used alone or in combination of two or more.

[0016] 〔Cake Donuts and Frozen Cake Donuts〕 In the present invention, a cake donut basically refers to a donut made using a leavening agent without relying on the fermenting power of baker's yeast. However, those using baker's yeast to such an extent that the texture does not change (where the amount of baker's yeast used is less than about 0.1% by mass in dry weight based on the total amount of the flour raw material for the dough) may be included. The cake donut of the present invention can be obtained by deep-frying a cake donut dough containing the above-mentioned cake donut composition. The deep-frying method is not particularly limited, and examples include a method of heating for 10 to 120 seconds on one side in oil at a temperature of 160 to 200°C. Since the cake donut of the present invention uses the above-mentioned cake donut composition, the crispness on the surface of the donut after thawing is good, and the cracking of the donut after frying can be suppressed. Note that since yeast donuts have a fluffy texture like bread, unlike cake donuts, surface crispness of donuts is generally not required. The frozen cake donut of the present invention can be obtained by freezing the above-mentioned cake donut. The freezing method is not particularly limited, and it may be slow freezing (about -18°C) or rapid freezing (at -30°C or lower).

Examples

[0017] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

[0018] 〔Production Example: Production of Cake Doughnuts〕 To 100 parts by mass of the starchy raw material, 9 parts by mass of whole eggs, 37 parts by mass of water, 60 parts by mass of sugar, 15 parts by mass of salad oil, 2 parts by mass of an expanding agent, and 1 part by mass of salt were placed in a bowl and mixed using a beater to prepare a dough. The obtained dough was allowed to stand at room temperature for 10 minutes, divided into 50 g portions in a ring shape using a doughnut cutter (F cutter manufactured by Belscho), deep-fried in frying oil at 180 °C for 1 minute on one side, and then turned over to deep-fry the other side for an additional 1 minute to obtain cake doughnuts. The obtained cake doughnuts were rapidly frozen at -40 °C for 30 minutes and further stored at -18 °C for 24 hours to obtain frozen cake doughnuts. Thereafter, the frozen cake doughnuts were thawed at room temperature for 4 hours to obtain thawed cake doughnuts, which were then subjected to the following evaluation tests.

[0019] 〔Test Example: Texture of Thawed Cake Doughnuts and Shape of Cake Doughnuts after Frying〕 Cake doughnuts were produced according to the above production example with the starch raw material formulations shown in Tables 1 and 2 below. Regarding the texture (crispness) of the surface of the obtained thawed cake doughnuts, 10 trained panelists evaluated them according to the following evaluation criteria table, and an average score of 3 or more was considered a pass. In addition, the evaluation of the thawed cake doughnuts (control example) produced without using corn flour and durum semolina was set at 2 points. For the evaluation of the shape, 10 cake doughnuts were produced, and those with no cracks after frying were marked as ○, while those with any cracks were marked as ×.

[0020] Evaluation Criteria Table TIFF0007691830000001.tif31138

[0021]

Table 1

[0022]

Table 2

[0023] From Tables 1 and 2, Examples 1 to 4 containing 2 to 12% by mass of cornflower and 2 to 18% by mass of durum semolina with respect to the total amount of starchy raw materials had good crispiness on the surface of the cake donuts, and no cracks occurred in the cake donuts after frying. On the other hand, in Comparative Examples 1 and 2 where the content of cornflower or durum semolina was low, the crispiness on the surface of the cake donuts was insufficient and unsuitable. In Comparative Examples 3, 4, 6, and 8 where the content of cornflower or durum semolina was high, although there was crispiness on the surface of the cake donuts, cracks occurred in the cake donuts during frying. In Comparative Examples 5 and 7, the content of cornflower or durum semolina was less than that in Examples 2 and 3 respectively, and the crispiness decreased slightly. Also, although the reason is not clear, cracks occurred on the surface of the donuts.

Claims

1. A composition for cake donuts that contains a starchy raw material, is fried, and then eaten after being frozen and thawed, The composition for cake donuts contains 75 to 83% by mass of wheat flour, 2 to 12% by mass of corn flour, and 10 to 15% by mass of durum semolina with respect to the total amount of the starchy raw material.

2. The composition for cake donuts according to Claim 1, wherein the content of corn flour is 7 to 12% by mass with respect to the total amount of the starchy raw material.

3. A cake donut dough for eating after being fried, frozen, and thawed, which contains the composition for cake donuts according to Claim 1 or 2.

4. A cake donut for eating after being fried, frozen, and thawed, which is obtained by frying the cake donut dough according to Claim 3.

5. A frozen cake donut obtained by freezing the cake donut according to Claim 4.

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