Mix for filled doughnuts and method for producing filled doughnuts

Abstract

To provide a technique of making it possible to stably produce wrapping bean-jam doughnut excellent in appearance and food feeling without a step of yeast fermentation.SOLUTION: Wrapping bean-jam doughnut mix of the present invention contains cereal flour, a swelling agent of 5-10 mass% relative to the cereal flour, and organic acid monoglyceride of 0.2-1 mass% relative to the cereal flour. The cereal flour contains first wheat flour having a water absorption rate by farinograph of 52-60% and second wheat flour having the water absorption rate of 65-70%, in a mass ratio of (first wheat flour) / (second wheat flour)=0 to 0.43.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a mix useful as a raw material for the dough of filled doughnuts containing fillings and a method for producing filled doughnuts using the same.

Background Art

[0002] Doughnuts are a type of fried confectionery produced by preparing dough using raw materials such as wheat flour and sugar and frying the prepared dough. Among doughnuts, there are filled doughnuts containing fillings such as flower paste and the dough wrapping the fillings. Generally, as filled doughnuts, those having a voluminous appearance and a soft texture with a good mouthfeel are preferred.

[0003] Patent Document 1 describes a doughnut mix capable of producing doughnuts with a good mouthfeel, which contains domestic wheat flour and heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour. Patent Document 2 describes a method for producing doughnuts with a soft texture similar to that obtained when using yeast, which has a process of frying the dough prepared using a raw material containing wheat-derived protein and an expanding agent after allowing it to stand at 20 to 50°C for 20 to 180 minutes, although it does not require a yeast fermentation process that requires skill.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Generally, the texture and appearance of a doughnut are greatly influenced by the properties of the main ingredient, wheat flour. Conventionally, the wheat flour used in the production of doughnuts has been selected from among classifications of wheat flour based on differences in protein content, such as cake flour, all-purpose flour, and bread flour, according to the quality required for the doughnuts. However, even when selecting wheat flour for doughnut production based on such classifications by differences in protein content, it may not be possible to stably produce doughnuts with excellent texture and appearance. For example, the properties of wheat flours classified as cake flour can vary greatly, and as a result, there may be a quality difference among doughnuts produced using cake flour. There is still no technology that can stably produce filled doughnuts with excellent appearance and texture without going through a time-consuming and labor-intensive yeast fermentation process that requires skill.

[0006] An object of the present invention is to provide a technology capable of stably producing filled doughnuts with excellent appearance and texture without going through a yeast fermentation process.

Means for Solving the Problems

[0007] As a result of various studies on technologies that can solve the above problems, the present inventors classified wheat flour by the water absorption rate measured using a farinograph, and found that a mixture containing cereal flours obtained by mixing a plurality of types of wheat flours with different water absorption rates at a specific ratio, and a specific amount of an expanding agent and organic acid monoglyceride with respect to the cereal flours, is useful as a raw material for the dough of filled doughnuts.

[0008] The present invention is based on the above findings, and is a mix for filled doughnuts used as a raw material for the dough in a filled doughnut containing a filling and the dough wrapping the filling, the mix containing cereal flours, an expanding agent in an amount of 5 to 10% by mass with respect to the cereal flours, and an organic acid monoglyceride in an amount of 0.2 to 1% by mass with respect to the cereal flours, wherein the cereal flours contain a first wheat flour having a water absorption rate measured using a farinograph of 52 to 60% and a second wheat flour having a water absorption rate of 65 to 70% at a mass ratio of first wheat flour / second wheat flour = 0 to 0.43.

[0009] The present invention is also based on the above findings, and has a step of preparing dough using the above mixture of the present invention without using yeast, and a step of frying the dough, wherein the fermentation time of the dough from after the preparation of the dough to before frying is 0 to 20 minutes, and it is a method for producing a filled doughnut. The present invention is also based on the above findings, and is a doughnut dough or a filled doughnut produced using the above mixture of the present invention.

Advantages of the Invention

[0010] According to the present invention, there are provided a mixture for filled doughnuts and a method for producing filled doughnuts, which can stably produce filled doughnuts excellent in appearance and texture without going through the process of yeast fermentation.

Embodiments for Carrying Out the Invention

[0011] The mixture for filled doughnuts of the present invention (hereinafter, also simply referred to as "mixture") contains at least flours, an expanding agent, and an organic acid monoglyceride. In the present invention, "flours" include flours and starches. The first and second wheat flours described later are a kind of flour. Also, the "starch" referred to here means "pure starch" isolated from plants such as wheat, and is distinguished from the starch contained in the flour.

[0012] The flours used in the present invention contain a plurality of types of wheat flours having different water absorption rates by a farinograph (hereinafter, also referred to as "farin water absorption rate"). In the present invention, the "farinograph" is a device that stirs wheat flour (dough) added with water with a mixer, and records it over time by measuring the resistance of the dough applied to the blades of the mixer as torque with a load cell. The farin water absorption rate is expressed as the ratio of the amount of water required to prepare dough of a predetermined hardness to the mass of the wheat flour used for the preparation of the dough, and is measured by the following method.

[0013] <Method for Measuring Water Absorption Rate by Farinograph> Put 300 g of the wheat flour to be measured (converted to a moisture content of 13.5% by mass) into the mixer equipped with a farinograph (for example, "Farinograph-TS" manufactured by Brabender). Adjust the temperature of the wheat flour to 30°C and stir it with the mixer. While stirring, add water at 30°C to the wheat flour, and record the resistance of the dough, which is a mixture of the wheat flour and water, at 30°C over time to obtain a farinogram. The amount of water added to the wheat flour is adjusted so that the maximum viscosity of the dough at 30°C (the peak of the curve in the farinogram) is 500 B.U. (Brabender unit). According to a conventional method, calculate the ratio (%) of the mass of water required to prepare the dough with a maximum viscosity of 500 B.U. to the mass of the wheat flour (300 g), and use it as the water absorption rate (%) of the wheat flour determined by the farinograph.

[0014] The mix of the present invention contains a first wheat flour having a farin water absorption rate of 52 to 60% and a second wheat flour having a farin water absorption rate of 65 to 70%. The farin water absorption rate of the first wheat flour is preferably 52 to 58%, more preferably 53 to 57%. The farin water absorption rate of the second wheat flour is preferably 65 to 68%, more preferably 66 to 68%.

[0015] The first wheat flour and the second wheat flour can be selected from various wheat flours (such as cake flour, all-purpose flour, semi-strong flour, strong flour, etc.) that can be used for the production of donuts. In the present invention, one or more can be selected from each of the first wheat flour and the second wheat flour. Typically, neither the first wheat flour nor the second wheat flour has been subjected to processing such as heat treatment, but they may be subjected to heat treatment.

[0016] In the mixture of the present invention, the content mass ratio of the first wheat flour and the second wheat flour is 0 to 0.43 as the first wheat flour / the second wheat flour, preferably 0.12 to 0.43, more preferably 0.12 to 0.25. In the mixture of the present invention, the first wheat flour is an optional component and may not be contained. If the content mass ratio of both wheat flours is outside the specific range, there is a possibility that the predetermined effect of the present invention may not be achieved as in the comparative example described later.

[0017] The mixture of the present invention may contain other flours other than the first wheat flour and the second wheat flour. As other flours, flours and starches that can be used in the production of foods can be used without particular limitation. For example, flours such as soybean flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, millet flour, sorghum flour, and oat flour; starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and processed starches obtained by subjecting starches to treatments such as gelatinization, etherification, esterification, acetylation, cross-linking treatment, and oxidation treatment. These can be used alone or in combination of two or more.

[0018] The content of the flours (including the first wheat flour and the second wheat flour) in the mixture of the present invention is preferably 65 to 90% by mass, more preferably 75 to 90% by mass, based on the total mass of the mixture.

[0019] From the viewpoint of more surely achieving the action effects of the first wheat flour and the second wheat flour, the total content of the first wheat flour and the second wheat flour in all the flours in the mixture of the present invention is preferably 65% by mass or more, more preferably 80% by mass or more, still more preferably 90% by mass or more, based on the total mass of the flours.

[0020] The content of the first wheat flour in the mixture of the present invention is preferably 0 to 24% by mass, more preferably 8 to 16% by mass, based on the total mass of the mixture. The content of the second wheat flour in the mixture of the present invention is preferably 55 to 78% by mass, more preferably 63 to 70% by mass, based on the total mass of the mixture.

[0021] In the mix of the present invention, the leavening agent mainly plays a role in enhancing the expansibility of the dough and improving the volume of the filled doughnut. As the leavening agent, those that can be used in the production of food can be used without particular limitation. For example, alkaline agents such as sodium hydrogen carbonate, ammonium carbonate, ammonium chloride, ammonium hydrogen carbonate; so-called baking powder containing the alkaline agent (gas generating base) and an acidic agent can be mentioned. Examples of the acidic agent include potassium hydrogen tartrate (especially L-form), calcium dihydrogen phosphate, alum, fumaric acid, tartaric acid, sodium phosphate, glucono-delta-lactone, and one of these can be used alone or in combination of two or more. From the viewpoint of more surely achieving the predetermined effect of the present invention, baking powder is preferable as the leavening agent, and baking powder using glucono-delta-lactone as the acidic agent is particularly preferable. The content of the leavening agent in the mix of the present invention is 5 to 10% by mass, preferably 6 to 8% by mass, based on the flour in the mix. If the content of the leavening agent is less than 5% by mass based on the flour in the mix, the significance of using the leavening agent is poor, and if it exceeds 10% by mass, the bitterness caused by the leavening agent may become prominent and the taste of the doughnut may deteriorate.

[0022] In the mixture of the present invention, the organic acid monoglyceride mainly plays a role in improving the stretchability of the dough and the volume of the donut. The organic acid monoglyceride is an esterification of an organic acid and a monoglyceride. In the present invention, as the organic acid monoglyceride, those that can be used in the production of foods can be used without particular limitation, and one kind can be used alone or two or more kinds can be used in combination. Examples of the organic acid constituting the organic acid monoglyceride include lactic acid, citric acid, succinic acid, acetic acid, tartaric acid, and diacetyl tartaric acid. Examples of the monoglyceride constituting the organic acid monoglyceride include monoglyceryl stearate, monoglyceryl palmitate, monoglyceryl hydrogenated soybean oil fatty acid, monoglyceryl hydrogenated palm oil fatty acid, and monoglyceryl hydrogenated rapeseed oil fatty acid. From the viewpoint of more surely achieving the predetermined effects of the present invention, succinic acid monoglyceride is particularly preferable as the organic acid monoglyceride. The content of the organic acid monoglyceride in the mixture of the present invention is 0.2 to 1% by mass, preferably 0.2 to 0.8% by mass, more preferably 0.3 to 0.6% by mass, based on the cereals in the mixture. If the content of the organic acid monoglyceride is less than 0.2% by mass based on the cereals in the mixture, the significance of using the organic acid monoglyceride is poor, and if it exceeds 1% by mass, the texture of the donut may deteriorate.

[0023] In the mixture of the present invention, from the viewpoints of imparting sweetness, flavor, or further improving the mouthfeel, in addition to the cereals, saccharides can be further contained. As the saccharides, saccharides widely used for food can be used without particular limitation, and examples thereof include sucrose, glucose, oligosaccharides, maltose, trehalose, and fructose, and one kind of these can be used alone or two or more kinds can be used in combination. The content of the saccharides in the mixture of the present invention is preferably 5 to 15% by mass, more preferably 8 to 12% by mass, based on the cereals in the mixture.

[0024] The mix of the present invention may contain components other than the above-mentioned flours, leavening agents, organic acid monoglycerides, and saccharides. Examples of other components include fats and oils such as animal fats and vegetable oils; fermented products such as salt, powdered soy sauce, and fermented products derived from fruits, powdered miso, amino acids, and other seasonings; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, sodium stearoyl lactate, and calcium stearoyl lactate; protein materials such as gluten, gliadin, glutenin (the above are wheat proteins), whole eggs, egg whites, egg yolks (the above are egg proteins), non-fat dry milk, whey protein (the above are milk proteins), soy protein, and gelatin; dried eggs such as egg powder, thickening polysaccharides, milk raw materials, flavors, enzymes, pigments, etc. These can be used alone or in combination of two or more in appropriate amounts.

[0025] The mix of the present invention may contain yeast, but typically does not contain yeast. Since the mix of the present invention has the above-described characteristic composition, even without containing yeast, it is possible to efficiently produce filled doughnuts having an appearance and texture comparable to those obtained when using yeast, without the time-consuming and laborious yeast fermentation process.

[0026] The mix of the present invention is obtained by mixing various components including a first flour and a second flour, a leavening agent, and an organic acid monoglyceride. The form of the mix of the present invention under normal temperature and pressure is typically a powder such as a powdery or granular form.

[0027] The mix of the present invention can be used for the production of filled doughnuts including a filling and a dough wrapping the filling, and specifically, it is used as a raw material for the dough. In the present invention, "doughnut" refers to a food produced by deep-frying a dough containing flour, and includes not only foods called doughnuts but also churros, etc. The filling contained in the filled doughnut is not particularly limited, and examples include flower paste, jam, chocolate cream, custard cream, curry paste, and bean paste.

[0028] Next, a method for manufacturing the filled doughnut of the present invention will be described. The method for manufacturing the filled doughnut of the present invention includes a step of preparing dough using the above-described mix of the present invention without using yeast (dough preparation step), and a step of deep-frying the dough (deep-frying step). The mix of the present invention used in the dough preparation step does not contain yeast. The dough prepared in the dough preparation step is an embodiment of the doughnut dough of the present invention.

[0029] Typically, the dough preparation step is carried out by adding a liquid to the mix to obtain a mixture and stirring (mixing) the mixture with a mixer. The dough to be prepared may be a clay-like dough (so-called dough) with a relatively low liquid content or a paste-like dough (so-called batter) with a relatively high liquid content, and can be appropriately selected according to the type of filled doughnut to be manufactured. Examples of the liquid to be added to the mix include aqueous liquids containing water, oil, seasonings, egg liquid (whole eggs, egg whites, egg yolks), milk, etc. The amount of the liquid added to the mix is not particularly limited, but generally, it is preferably 15 to 60 parts by mass, more preferably 20 to 55 parts by mass, per 100 parts by mass of the mix. When calculating the amount of the liquid added to the dough, the water content of the whole eggs used as the liquid is 76% by mass, and the water content of the milk used as the liquid is 88% by mass.

[0030] Before being subjected to the deep-frying step, the dough prepared in the dough preparation step is formed into a predetermined shape (forming step). In the present invention, a filling operation of wrapping the filling with the dough may be performed in the forming step, or an operation of filling the deep-fried dough with the filling may be performed after the deep-frying step.

[0031] In the deep-frying step, the oil temperature when deep-frying the dough may be appropriately set according to the type of filled doughnut to be manufactured and is not particularly limited, but is preferably 150 to 220°C, more preferably 165 to 200°C.

[0032] The method for producing a filled doughnut of the present invention is characterized in that the fermentation time (rising time of the dough) of the dough is 0 to 20 minutes from after the preparation of the dough (immediately after the dough preparation step) to just before the frying (immediately before the frying step). Such a feature is brought about by using the mix of the present invention described above. According to the method for producing a filled doughnut of the present invention having such a feature, the fermentation step of the dough, which has required skill and has conventionally taken a great deal of time and labor, can be omitted or significantly shortened, and a filled doughnut excellent in appearance and texture can be efficiently produced.

[0033] In the method for producing a filled doughnut of the present invention, when the fermentation time of the dough is not set to 0 minutes, that is, when the fermentation step is carried out after the dough preparation step and before the frying step, the conditions of the fermentation step may be appropriately adjusted according to the type and content of the leavening agent contained in the mix, the ambient temperature of the environment in which the fermentation step is carried out, etc., and are not particularly limited. For example, the fermentation time can be 20 minutes or less in an environment with an ambient temperature of 23 to 30°C.

Examples

[0034] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0035] 〔Examples 1 to 9 and Comparative Examples 1 to 10〕 Raw materials were mixed according to the formulations described in the column of "Mix Composition" in Table 1 below to produce a mix for filled doughnuts. The details of the raw materials used are as follows. · Flour A1, A2, A3: Cake flour · Flour B1, B3: Medium-strength flour · Flour B2: Strong flour · Leavening agent: Baking powder, manufactured by Oriental Yeast Co., Ltd., trade name "Baking Powder Deltone" · Organic acid monoglyceride: Succinic acid monoglyceride, manufactured by Riken Vitamin Co., Ltd., trade name "Panmac (registered trademark) 200V" · Emulsifier: Glyceryl fatty acid ester, manufactured by Riken Vitamin Co., Ltd., trade name "Emulgee (registered trademark) MM-100" · Saccharides: Granulated sugar, manufactured by Mitsui Sugar Co., Ltd., trade name "Spoon Mark Granulated Sugar" · Fats and oils: Shortening, manufactured by Miyoshi Oil & Fat Co., Ltd., trade name "Krone Shortening"

[0036] 〔Production Example: Production of Curry Doughnuts〕 Using the mixes of each example and comparative example, curry doughnuts, which are a type of filled doughnut, were produced. Specifically, 1500 g of the mix, water, and whole eggs (in the amounts shown in Table 1) were put into a commercially available mixer and stirred at low speed for 2 minutes. Then, after scraping off the dough adhering to the stirring blades of the mixer, it was stirred at medium-high speed for 12 minutes to prepare the dough (dough preparation process). The said dough (at a product temperature of 27°C) was promptly divided into 45 g per doughnut without taking a proofing time and rounded. 35 g of curry filling was injected into the rounded dough to obtain a shaped dough (shaping process). The whole of the shaped dough was submerged in oil at an oil temperature of 180°C for 6 minutes (deep-frying process), and curry doughnuts composed of the curry filling and the dough wrapping it were produced. The curry filling used was "Kokumi European Style Beef Curry" manufactured by Oriental Yeast Co., Ltd.

[0037] 〔Evaluation Test〕 Regarding the produced curry doughnuts, after taking rough heat after deep-frying, their appearance and texture were evaluated according to the following evaluation criteria (on a 5-point scale). Also, the working stability during the production of curry doughnuts was evaluated according to the following evaluation criteria (on a 5-point scale). The evaluation was carried out by 10 professional panelists. The arithmetic mean value of the evaluation scores of the 10 professional panelists is shown in Table 1.

[0038] <Evaluation Criteria for Appearance> 5 points: The volume is well developed, extremely good. 4 points: The volume is developed, good. 3 points: The volume is slightly developed. 2 points: The volume is hardly developed, and it looks about to burst, defective. 1 point: The volume is not developed at all, and it has burst, extremely defective. <Evaluation Criteria for Texture> 5 points: Soft and melts in the mouth, with an extremely good texture. 4 points: Soft and melts in the mouth, with a good texture. 3 points: Somewhat soft and melts in the mouth, with a fair texture. 2 points: Not soft and has poor melt-in-the-mouth quality, with a bad texture. 1 point: Not soft and has poor melt-in-the-mouth quality, with an extremely bad texture. <Evaluation Criteria for Work Stability> 5 points: Excellent extensibility of the dough, easy to wrap the filling, and extremely good. 4 points: The dough has extensibility, easy to wrap the filling, and good. 3 points: Somewhat good extensibility of the dough, somewhat good for wrapping the filling. 2 points: Considerable lack of extensibility in the dough, difficult to wrap the filling, and bad. 1 point: No extensibility in the dough, difficult to wrap the filling, and extremely bad.

[0039]

Table 1

[0040] As shown in Table 1, the mixes of each example contained 1) a first wheat flour with a farinograph water absorption rate of 52 - 60% and a second wheat flour with a farinograph water absorption rate of 65 - 70% in a mass ratio of first wheat flour / second wheat flour = 0 - 0.43, 2) 5 - 10% by mass of an expanding agent with respect to the cereal flours, and 3) 0.2 - 1% by mass of an organic acid monoglyceride with respect to the cereal flours. Therefore, compared with the mixes of each comparative example that did not satisfy the above 1) - 3), the filled doughnuts (curry doughnuts) were superior in terms of appearance, texture, and work stability. Comparative Examples 1 and 2 did not satisfy the above 1) because they used wheat flours with farinograph water absorption rates outside the specific range. Comparative Examples 3, 4, and 9 did not satisfy the above 2), Comparative Examples 5 - 8 did not satisfy the above 3), and Comparative Example 10 did not satisfy the above 1) because the ratio of first wheat flour / second wheat flour was outside the specific range. As a result, each of them was inferior to the examples. In addition, organic acid monoglycerides are used as emulsifiers in various foods. Comparative Example 7, which used glycerin fatty acid esters that were conventionally used as emulsifiers instead of organic acid monoglycerides, was given a lower evaluation than Example 7. Therefore, in the filling doughnut mix, it is not simply sufficient to use a component having an emulsifying action, and the usefulness of organic acid monoglycerides is clear.

Claims

1. A mix for filled doughnuts used as a raw material for the dough in filled doughnuts containing a filling and a dough wrapping the filling, containing cereals, an expanding agent of 5 to 10% by mass based on the cereals, and an organic acid monoglyceride of 0.2 to 1% by mass based on the cereals, wherein the cereals contain a first wheat flour having a water absorption rate of 52 to 60% by a farinograph and a second wheat flour having a water absorption rate of 65 to 70% at a mass ratio of first wheat flour / second wheat flour = 0 to 0.43, and do not contain other cereals other than both wheat flours, a mix for filled doughnuts.

2. A method for manufacturing a filled doughnut, comprising a step of preparing a dough using the mix according to Claim 1 without using yeast, and a step of deep-frying the dough, wherein the dough ripening time from after the preparation of the dough to deep-frying is 0 to 20 minutes.

3. A doughnut dough manufactured using the mix according to Claim 1.

4. A filled doughnut manufactured using the mix according to Claim 1.

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