Pseudodonuts and method for producing the same

Abstract

To provide choux doughnut which is crispy and has excellent melt in the mouth, and a method of producing choux doughnut.SOLUTION: The aforementioned problem is solved by using choux doughnut mix flour mainly composed of starches, in which the choux doughnut mix flour contains 13-42 mass% of chemically modified waxy potato starch relative to the total amount of starches.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a pseudo-doughnut and a method for manufacturing the same.

Background Art

[0002] As a doughnut with a soft texture, a doughnut manufactured using a dough mainly composed of flour, oil and fat, and moisture, called French cruller, is known. Homemade shoe leather is made by boiling water and oil, adding flour to gelatinize it, gradually adding eggs to adjust to an appropriate hardness, and heating the resulting shoe dough in an oven or the like. In the shoe dough, the moisture in the dough becomes steam during the heating process and increases in volume, so that the dough swells to form a plump body. Therefore, since a large amount of water is added to the dough and the starch in the dough is gelatinized for production, the inner phase has a moist and watery texture with poor melt-in-the-mouth. Also, since the blending amount of eggs is large, the shoe leather after heating is likely to have a rubbery texture due to the heat denaturation of egg proteins and is likely to have a poor chewiness. This was the same when making a pseudo-doughnut by frying the shoe dough. Conventional pseudo-doughnuts are made mainly of flour for the dough, but a mix powder for shoe dough mainly composed of starch has been developed from the viewpoint of improving texture and volume. In recent years, as a method for manufacturing shoe leather, a method has been found in which a voluminous shoe leather can be obtained without requiring the skill of the conventional method using a mix powder mainly composed of starch (α-starch, unα-starch, whole egg powder, casein) (Patent Document 1). Also, it has been found that a shoe leather with a good shape can be obtained by setting a predetermined amount of tapioca starch, wheat starch and / or potato starch in a mix powder for shoe dough mainly composed of starch (Patent Document 2). Even in the shoe leather manufactured using a mix powder for shoe dough mainly composed of starches, there were problems with chewiness and melt-in-the-mouth similar to those of conventional pseudo-doughnuts. As a method for improving shoe dough, for example, Patent Document 3 discloses that by using an improver for shoes containing an acid-treated product of a milk raw material having a phospholipid content of 2% by mass or more in the milk-derived solid content, a soft shoe dough with good melt-in-the-mouth property and large volume and good shape retention can be stably obtained. However, this method was insufficient from the viewpoint of improving chewiness. Also, Patent Document 4 discloses that by using a quality improver for shoe skin made of eggshell powder, a crispy texture with good chewiness can be obtained. Patent Document 5 discloses that chewiness is improved by using an improver containing a free amino acid as an active ingredient. However, although these methods have a crispy chewiness improvement effect, the improvement effect on melt-in-the-mouth property is not compatible. Also, as a method for improving the texture of food using waxy potato starch, for example, Patent Document 6 discloses that by manufacturing a bakery food using a material containing 0.2 to 10 parts by mass of gelatinized processed waxy potato starch with respect to 100 parts by mass of raw material flour mainly composed of wheat flour, without adversely affecting the taste and shape, quality deterioration over time is suppressed, excellent storage stability is achieved, and a bakery food having an improved texture (texture) such as a soft texture and a moist texture can be obtained. Patent Document 7 discloses that a baked confectionery having a transparent appearance without browning can be manufactured using a baked confectionery mix obtained by baking using a heated mold, which contains 40% by mass or more of one or more starches selected from the group consisting of glutinous potato starch, processed glutinous potato starch, acetylated potato starch, acetylated acid-crosslinked potato starch, hydroxypropylated potato starch, and hydroxypropylated acid-crosslinked potato starch and substantially does not contain flour. However, improvement in the texture such as chewiness and melt-in-the-mouth property of shoe skin and shoe doughnuts is not mentioned.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004] An object of the present invention is to provide a pseudo-donut having good chewability and good melt-in-the-mouth property and a method for producing the pseudo-donut. [Means for Solving the Problems]

[0005] The inventors of the present invention have conducted intensive studies to solve the above problems. As a result, it has been found that a pseudo-donut mix powder mainly composed of starches and containing a predetermined amount of chemically modified waxy potato starch with respect to the total amount of starches can be used to obtain a pseudo-donut having good chewability and good melt-in-the-mouth property, and the present invention has been completed. That is, the present invention is as follows. [1] A pseudo-donut mix powder mainly composed of starches, the pseudo-donut mix powder containing 13 to 42% by mass of chemically modified waxy potato starch with respect to the total amount of starches. [2] The pseudo-donut mix powder according to [1], wherein the chemically modified waxy potato starch is gelatinized. [3] A pseudo-donut dough containing the pseudo-donut mix powder according to [1] or [2].[[]END]] [4] A method for producing a pseudo-donut, including a step of obtaining a dough using the pseudo-donut mix powder according to [1] or [2].[[]END]] A method for manufacturing a pseudo-doughnut, comprising the step of frying the dough for the pseudo-doughnut described in [5][3].

Effects of the Invention

[0006] According to the present invention, it is possible to provide a pseudo-doughnut with good chewiness and good melt-in-the-mouth texture.

Modes for Carrying Out the Invention

[0007] The mix powder for pseudo-doughnuts of the present invention is mainly composed of starches and contains 13 to 42% by mass of chemically modified waxy potato starch based on the total amount of starches.

[0008] The mix powder for pseudo-doughnuts of the present invention is mainly composed of starches. "Mainly composed of starches" means that the total amount of starches is 50% by mass or more based on the total amount of the mix powder for pseudo-doughnuts. In the mix powder for pseudo-doughnuts of the present invention, the content of starches is preferably 60 to 90% by mass, more preferably 65 to 80% by mass, based on the total amount of the mix powder for pseudo-doughnuts. "Starches" refers to starches separated and purified from grains, underground stems, tree trunks, etc. (such as wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, waxy corn starch, waxy potato starch, etc.), and modified starches obtained by subjecting the above starches to gelatinization, etherification, acetylation, cross-linking treatment, etc. Chemically modified waxy potato starch in the present invention is included in starches.

[0009] In the present invention, the "chemically modified waxy potato starch" refers to waxy potato starch that has been chemically modified by a known method. Here, waxy potato starch is starch derived from waxy potatoes that contains almost no amylose and is almost 100% amylopectin. Chemical modifications for obtaining chemically modified waxy potato starch include esterification with carboxyl groups such as acetic acid and octenyl succinic acid, or phosphate groups; etherification with hydroxypropyl groups; crosslinking such as phosphate crosslinking and adipic acid crosslinking; and combinations thereof. The "chemically modified waxy potato starch" of the present invention includes those obtained by further gelatinizing the chemically modified waxy potato starch. Preferably, it is etherified waxy potato starch, more preferably waxy potato starch modified by a combination of etherification and phosphate crosslinking, and even more preferably gelatinized etherified phosphate crosslinked waxy potato starch. Examples of such chemically modified waxy potato starch include hydroxypropylated phosphate crosslinked waxy potato starch, gelatinized hydroxypropylated phosphate crosslinked waxy potato starch, hydroxypropylated waxy potato starch (etherified waxy potato starch), gelatinized hydroxypropylated waxy potato starch, etc. Commercially available chemically modified waxy potato starch can be used, for example, hydroxypropylated phosphate crosslinked waxy potato starch (Arian VE540 manufactured by Matsutani Chemical Industry Co., Ltd.), gelatinized hydroxypropylated phosphate crosslinked waxy potato starch (Arian VC120 manufactured by Matsutani Chemical Industry Co., Ltd.), etc.

[0010] In the donut-like mix powder of the present invention, the content of the chemically modified waxy potato starch is 13 to 42% by mass, preferably 16 to 41% by mass, and more preferably 25 to 35% by mass, based on the total amount of starches contained in the donut-like mix powder. When the content of the chemically modified waxy potato starch is 13 to 42% by mass based on the total amount of starches, a donut-like product with good chewiness and good melt-in-the-mouth properties can be provided. If it is less than 13% by mass, the effect cannot be obtained sufficiently, and if it exceeds 42% by mass, it becomes difficult to form a volume, the moisture removal is poor, and the chewiness and melt-in-the-mouth properties tend to be impaired.

[0011] When the donut mix powder of the present invention is a mix powder capable of producing dough without undergoing a heating process, pregelatinized starch in an amount of 50% by mass or more based on the total amount of starches can be used. In that case, it is preferable that the pregelatinized starch is 70% by mass or less based on the total amount of starches contained in the donut mix powder. If it exceeds 70% by mass, the loss of moisture deteriorates, and the crispness and melt-in-the-mouth property tend to be impaired. Also, the chemically modified waxy potato starch blended in the mix powder is preferably fully pregelatinized. When the starches contained in the donut mix powder of the present invention include pregelatinized starch, it preferably contains 27 to 83% by mass, more preferably 35 to 82% by mass, and still more preferably 40 to 70% by mass of pregelatinized chemically modified waxy potato starch based on the total amount of the pregelatinized starch. The type of pregelatinized starch other than pregelatinized chemically modified waxy potato starch is not particularly limited, but it is preferably pregelatinized corn starch, pregelatinized wheat starch, or a combination thereof, and more preferably pregelatinized corn starch. The raw materials of starches other than pregelatinized starch are not particularly limited, but wheat starch, tapioca starch, or a combination thereof is preferable. Also, the starches other than pregelatinized starch are preferably acetate starch. When it is a combination of wheat starch and tapioca starch, the mass ratio of wheat starch to tapioca starch is preferably 20:80 to 80:20, and more preferably 50:50 to 70:30.

[0012] The mix powder for pseudo-donuts of the present invention, in addition to a predetermined amount of starches and a predetermined amount of chemically modified waxy potato starch, includes cereal flours (such as wheat flour, barley flour, rye flour, rice flour, corn flour, etc.), vegetable proteins (such as wheat protein, soy protein, etc.), animal proteins (such as milk proteins like egg white powder, whole egg powder, egg protein, casein), milk powder (such as whole milk powder, skim milk powder), vegetable oils (such as salad oil, palm oil, rapeseed oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, perilla oil, olive oil, linseed oil, egoma oil, etc.), animal fats (such as beef tallow, lard, chicken fat, fish oil, etc.), processed oils and fats (such as hydrogenated oil, margarine, shortening, powdered oil and fat, etc.), thickeners (such as xanthan gum, guar gum, carrageenan, methyl cellulose, pectin, etc.), emulsifiers (such as glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, saponin, etc.); sugars such as granulated sugar, sugar, maltose, glucose, fructose, sweeteners, seasonings (for example, powdered seasonings such as salt, sodium glutamate, bonito powder), dietary fiber, dextrin, expanding agents such as baking powder, vitamins, minerals, spices, flavors, pigments, and other auxiliary raw materials usually used in the production of mix powder for pseudo-donuts can be appropriately blended. Preferably, as an auxiliary raw material, adding 0.5 to 1.5% by mass of casein based on the total amount of the mix powder for pseudo-donuts can assist in maintaining the shape. Preferably, as an auxiliary raw material, adding 1.0 to 2.0% by mass of glycerin fatty acid ester based on the total amount of the mix powder for pseudo-donuts can suppress aging (hardening).

[0013] The dough for pseudo-donuts of the present invention contains the above-mentioned mix powder for pseudo-donuts. Moreover, the pseudo-donuts of the present invention are formed by deep-frying the dough for pseudo-donuts of the present invention. The pseudo-doughnut of the present invention can be produced according to a conventional method except that the mix powder for the pseudo-doughnut mainly composed of starches and containing a predetermined amount of chemically modified waxy potato starch is used. For example, in the case of a mix powder for a pseudo-doughnut that requires heating, the mix powder is added to boiling water over fire and mixed, and then eggs are added while removing from the fire and kneading to obtain dough. The dough can be produced by dividing the dough and frying it in oil. In the case of a mix powder for a pseudo-doughnut that does not require heating, dough can be obtained by adding hot water at 45 to 50 °C and eggs to the mix powder and kneading with a mixer or the like, and the dough can be produced by dividing the dough and frying it in oil.

Example

[0014] Examples are shown below to specifically explain the present invention, but the present invention is not limited to only the following examples.

[0015] Production Example 1: Production of Pseudodonuts Using Starches (1) 265 parts by mass of whole eggs and 240 parts by mass of hot water at about 50 °C were added to 285 parts by mass of the blend of the mix powder for pseudo-doughnuts shown in Table 1 and kneaded at low speed for 2 minutes and at high speed for 3 minutes using a mixer (manufactured by KitchenAid: product name "KSM5") to obtain doughnut dough. The kneading temperature was 30 °C. (2) The obtained doughnut dough was divided into 37 g using a doughnut cutter (manufactured by Belscho: using "F cutter and French plunger"), and fried in frying oil at 190 °C for 4 minutes and 30 seconds to obtain doughnuts (Comparative Example 1). Table 1 Blend of mix powder for pseudo-doughnuts (parts by mass) TIFF0007716882000001.tif67132 Chemically modified waxy potato starch: Pine Aqua (gelatinized hydroxypropyl-phosphated crosslinked waxy potato starch, manufactured by Matsutani Chemical Industry Co., Ltd.) Gelatinized corn starch: Corn Alpha Y (manufactured by Sanwa Starch Industry Co., Ltd.) Wheat starch (acetic acid): M80A (manufactured by Manildra) Tapioca starch (acetic acid): Matsutani Sakura (manufactured by Matsutani Chemical Industry Co., Ltd.)

[0016] Evaluation Example 1: Sensory Evaluation The obtained doughnuts were sensory-evaluated by 10 trained panelists according to the following evaluation criteria table. Taking the crispness and melt-in-the-mouth of Comparative Example 1 that does not contain chemically modified waxy potato starch as 2 points, a state where both the crispness and melt-in-the-mouth are 3 points or more was regarded as a preferable state.

[0017] Table 2 Evaluation Criteria Table TIFF0007716882000002.tif62150

[0018] Reference Example: Production of Conventional Pseudodonuts As a reference example, using the materials in Table 3, conventional pseudo-doughnuts that do not use starches were produced by the method shown below. (1) Water, shortening, salt, vanilla, and granulated sugar were combined and boiled over high heat until boiling. (2) When the shortening was completely melted and began to boil, immediately add the sifted flour and leavening agent, reduce the heat, and quickly mix. (3) Remove from the heat, put it into a mixer (manufactured by KitchenAid: product name "KSM5"), and add whole eggs little by little while kneading at low speed to obtain doughnut dough. (4) The obtained doughnut dough was divided into 37 g using a doughnut cutter (manufactured by Belscho: using "F cutter and French plunger"), and fried in frying oil at 190 °C for 4 minutes and 30 seconds to obtain doughnuts.

[0019] The obtained doughnuts were evaluated according to Evaluation Example 1. The results are shown in Table 3. In the reference example, although the evaluation of crispness was higher than that of Comparative Example 1 that uses starches and does not contain chemically modified waxy potato starch, the internal phase had a slightly rubbery texture and a poor melt-in-the-mouth texture.

[0020] Table 3 TIFF0007716882000003.tif88142

[0021] Test Example 1: Examination of the Blending Amount of Chemically Modified Waxy Potato Starch in Pseudodonuts Using Starches A pseudo-donut was produced according to Production Example 1 except that the blending amount of the chemically modified waxy potato starch (gelatinized hydroxypropyl-phosphorus crosslinked waxy potato starch) was as described in Table 4, and evaluated according to Evaluation Example 1. When increasing or decreasing the ratio of the chemically modified waxy potato starch, it was replaced with gelatinized corn starch. Further, the amount of hot water was adjusted in the range of 240 to 335 parts by mass in order to adjust the hardness of the dough and prevent a decrease in workability due to the difference in the hardness of the dough. The results are shown in Table 4.

[0022] Table 4 TIFF0007716882000004.tif83152

[0023] In Examples 1 to 3 where the ratio of the chemically modified waxy potato starch to the total amount of starches was within the predetermined range of the present application, both the chewiness and the melt-in-the-mouth property were satisfactory results. Comparative Example 1 that did not use the chemically modified waxy potato starch had poor chewiness and melt-in-the-mouth property and was not a satisfactory result. In Comparative Example 2 where the ratio of the chemically modified waxy potato starch to the total amount of starches was less than 13% by mass, the chewiness was relatively good, but the improvement in melt-in-the-mouth property was not sufficient and it was not a satisfactory result. In Comparative Examples 3 and 4 where the ratio of the chemically modified waxy potato starch to the total amount of starches exceeded 42% by mass, both the chewiness and the melt-in-the-mouth property were poor and it was not a satisfactory result. In Comparative Example 4 where the ratio of the chemically modified waxy potato starch was 50% by mass, the evaluation of melt-in-the-mouth property was particularly poor.

[0024] Test Example 2: Examination of the Types of Starches in Pseudodonuts Using Starches A pseudo-donut was produced according to Production Example 1 except that the blending amount of the starches was as described in Table 5, and evaluated according to Evaluation Example 1. Further, the amount of hot water was adjusted in the range of 235 to 290 parts by mass in order to adjust the hardness of the dough and prevent a decrease in workability due to the difference in the hardness of the dough. The results are shown in Table 5.

[0025] Table 5 TIFF0007716882000005.tif88137 * Gelatinized wheat starch: NP Alpha RM (manufactured by Nagata Sangyo Co., Ltd.)

[0026] Example 6, in which the gelatinized corn starch of Example 2 was changed to gelatinized wheat starch; Example 5, in which the tapioca starch (acetic acid) of Example 2 was replaced with wheat starch (acetic acid); and Example 4, in which the gelatinized corn starch of Example 2 was used as gelatinized wheat starch and the tapioca starch (acetic acid) was replaced with wheat starch (acetic acid), all had good chewiness and melt-in-the-mouth properties, with little difference from Example 2. It was confirmed that the effect of adding the chemically modified waxy potato starch was not affected by the types of other starches used.

[0027] Test Example 3: Examination of the Types of α-Hydroxypropyl Phosphate Crosslinked Starches in Pseudodonuts Using Starches Pseudo donuts were produced according to Production Example 1 except that the blending amounts of the starches were as described in Table 6, and evaluated according to Evaluation Example 1. Also, the hardness of the dough was adjusted, and the amount of hot water was adjusted in the range of 220 to 290 parts by mass to prevent a decrease in workability due to the difference in the hardness of the dough. The results are shown in Table 6.

[0028] Table 6 TIFF0007716882000006.tif88136 A: Gelatinized hydroxypropylated phosphate cross-linked waxy potato starch (chemically modified waxy potato starch), Pine Aqua (manufactured by Matsutani Chemical Industry Co., Ltd.) B: Gelatinized hydroxypropylated phosphate cross-linked tapioca starch, Vinasol 15 (manufactured by Tate & Lyle) C: Gelatinized hydroxypropylated phosphate cross-linked potato starch, Pine Soft S (manufactured by Matsutani Chemical Industry Co., Ltd.)

[0029] In Example 2 where the gelatinized hydroxypropylated phosphate cross-linked starch was derived from waxy potato starch, good results were obtained for both chewiness and melt-in-the-mouth. However, in Comparative Example 5 where the starch was derived from tapioca starch, although the chewiness was slightly good, there was a draw in the internal phase and the melt-in-the-mouth was slightly poor, resulting in a less satisfactory result. Also, in Comparative Example 6 where the starch was derived from potato starch, there was an overall moist feeling, and both the chewiness and melt-in-the-mouth were slightly poor, resulting in a less satisfactory result.

Claims

1. A mix powder for pseudo donuts mainly composed of starches, containing 13 to 42% by mass of chemically modified waxy potato starch based on the total amount of starches and not containing glutinous cassava starch, said mix powder for pseudo donuts.

2. The mix powder for pseudo donuts according to Claim 1, wherein the chemically modified waxy potato starch is gelatinized.

3. A dough for pseudo donuts containing the mix powder for pseudo donuts according to Claim 1 or Claim 2.

4. A method for manufacturing pseudo donuts, comprising the step of obtaining a dough using the mix powder for pseudo donuts according to Claim 1 or Claim 2.

5. A method for manufacturing pseudo donuts, comprising the step of deep-frying the dough for pseudo donuts according to Claim 3.

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