Donut dough, donuts, donut manufacturing method, donut dough manufacturing method and mixed flour

Abstract

The present invention provides a doughnut dough having a distortion factor of 0.29-0.59, where 1 is the value of the mechanical loss tangent, in dynamic viscoelasticity measured at a frequency of 1 Hz. It is preferable to include 2.2-4.4 parts by mass of pregelatinized starch per 100 parts by mass of the doughnut dough. It is also preferable that the doughnut dough contains a swelling agent. The present invention additionally provides doughnuts obtained by frying the doughnut dough in oil, and a method for producing the doughnuts. The present invention moreover provides a method for producing doughnut dough, the method having a step for stirring a starch-containing dough, which includes 2.2-4.4 mass% of pregelatinized starch, at a rotation speed of 250-450 rpm for 60-300 seconds.

Description

[Technical Field]

[0001] The present invention relates to a doughnut dough, a doughnut, a method for manufacturing a doughnut, a method for manufacturing a doughnut dough, and a mixed flour.

[0002] Doughnuts are a type of fried confectionery made by preparing dough from grain flour such as wheat flour, starch, and optionally eggs, oils and fats, sugars, and the like, and frying the prepared dough.

[0003] Regarding donut dough, Patent Document 1 describes that the viscosity of the dough can be adjusted to achieve a soft texture and shape stability in the submerged frying method. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 09-84512 Summary of the Invention

[0005] In recent years, there has been a rise in doughnut dough that contains pregelatinized starch and expands during frying due to the gelatinization power of the starch. However, such doughnut dough is required to have a large volume immediately after frying and to maintain this volume even after a certain period of time has passed since frying, i.e., to have shape stability after frying, and this demand is becoming stronger. However, conventional techniques, including the invention described in Patent Document 1, have not been sufficient in terms of achieving both volume and shape stability in donuts after frying.

[0006] The present inventors have conducted extensive research into a dough for doughnuts that expands using the gelatinization power of starch, to find a structure that achieves both post-fry volume and post-fry shape stability. As a result, they have found that the viscoelasticity of the dough is significantly related to the post-fry volume and post-fry shape stability. Further research has revealed that post-fry volume and post-fry shape stability can be achieved when the strain rate at which the mechanical loss tangent value becomes 1 in rheometer measurements is within a specific range.

[0007] The present invention is based on the above findings, and is characterized in that, in dynamic viscoelasticity measured under conditions of 25°C and a frequency of 1 Hz, Provided is a doughnut dough having a strain rate of 0.29 or more and 0.59 or less when the mechanical loss tangent value is 1.

[0008] The present invention also provides a donut which is a heated product, preferably an oil-prepared product, of the above donut dough.

[0009] The present invention also provides a method for producing donuts, which comprises oiling the donut dough.

[0010] The present invention also provides a method for producing the above-mentioned donut dough, which comprises a step of stirring a starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of pregelatinized starch at a rotation speed of 250 rpm or more and 450 rpm or less for 60 seconds or more and 300 seconds or less.

[0011] The present invention also provides a mixed flour containing grain flours including pregelatinized starch, which is used to produce donut dough by adding an aqueous liquid, stirring and mixing, and measuring the dynamic viscoelasticity at 25°C and a frequency of 1 Hz, the strain rate at which the mechanical loss tangent becomes 1 is 0.29 or more and 0.59 or less. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described below based on preferred embodiments thereof. The donut dough of the present invention has a strain rate of 0.29 or more and 0.59 or less when the mechanical loss tangent value is 1 in dynamic viscoelasticity measured under conditions of 25°C and a frequency of 1 Hz. When the strain rate is in this range, donuts obtained from the donut dough can achieve both a voluminous feel and shape stability after frying. Here, the mechanical loss tangent (tanδ) is an index that indicates the viscoelasticity of the donut dough and is defined as the ratio of the storage modulus (G') to the loss modulus (G"), G" / G' = tanδ. The strain rate can be measured by a strain sweep test using a dynamic viscoelasticity measurement / analysis device. An example of a dynamic viscoelasticity measurement / analysis device is the "MC302" manufactured by Anton Paar. For example, the measurement can be performed as follows. The dough is sandwiched between parallel plates (lower disk diameter 57 mm, upper disk diameter 25 mm) with a gap of 1 mm between the upper and lower disks, and set in the dynamic viscoelasticity measurement and analysis device. After placing an excess amount of dough on the stage, it is sandwiched in the jig as described above, and the excess is removed with a spatula before analysis. While controlling the temperature at 25°C with a temperature controller, the stress value was continuously measured when the shear force (strain) was increased from 0.01% to 1000% at a constant rate (10 times in 2.4 minutes). This allowed for the measurement of stress-time curves, specifically loss modulus (G")-time curves, and Storage modulus (G´) - Obtain a time curve (strain sweep test). In the mechanical loss tangent (tanδ)-strain rate curve obtained from the obtained stress-time curve, determine the strain rate at which the mechanical loss tangent (tanδ) is 1. In the doughnut dough of the present invention, when the distortion rate when the mechanical loss tangent is 1 is 0.29 or more, the resulting doughnuts can be prevented from losing their shape over time, resulting in excellent shape stability. Furthermore, when the distortion rate when the mechanical loss tangent is 1 is 0.59 or less, the volume of the resulting doughnuts is improved. Furthermore, doughnut dough with a distortion rate of 0.29 or more and 0.59 or less also has an excellent chewy texture after being adjusted with oil. The distortion rate when the mechanical loss tangent is 1 used in the present invention allows for accurate and reproducible viscosity measurements even for dough that is difficult to quantify using a B-type viscometer due to its low fluidity. In the present invention, the distortion rate of the doughnut dough is preferably measured within 20 minutes, and more preferably within 10 minutes, before frying.

[0013] In one embodiment of the present invention, the doughnut dough of the present invention is a type that expands due to the gelatinization power of starch, and therefore contains pregelatinized starch, thereby providing viscoelasticity. To successfully achieve the above-mentioned distortion ratio, the doughnut dough of the present invention preferably contains a specific amount of pregelatinized starch. Specifically, the amount of pregelatinized starch per 100 parts by mass of doughnut dough is preferably 2.2 parts by mass or more and 4.4 parts by mass or less. Having an amount of pregelatinized starch of 2.2 parts by mass or more per 100 parts by mass of doughnut dough facilitates achieving the above-mentioned distortion ratio of 0.59 or less, thereby improving the volume of the doughnut dough after frying. Furthermore, having an amount of pregelatinized starch of 4.4 parts by mass or less per 100 parts by mass of doughnut dough prevents the dough from loosening after mixing, thereby facilitating achieving the above-mentioned distortion ratio of 0.29 or more, thereby improving the shape stability of the doughnut dough after frying. From these viewpoints, the amount of pregelatinized starch per 100 parts by mass of doughnut dough is more preferably 2.6 parts by mass or more and 4.0 parts by mass or less. When the pregelatinized starch content is in the above-mentioned ratio, the doughnut dough has high viscoelasticity and contains many relatively large voids immediately after frying. Under these conditions, by adjusting the degree of looseness of the dough obtained by stirring using the above-mentioned strain rate, it is possible to effectively achieve both volume and shape stability after frying.

[0014] Examples of pregelatinized starch include pregelatinized tapioca starch, pregelatinized potato starch, pregelatinized wheat starch, pregelatinized rice starch, pregelatinized cornstarch, pregelatinized waxy cornstarch, and processed starches obtained by subjecting these to processing other than gelatinization. For processed starches that have been subjected to processing other than gelatinization, the processing other than gelatinization may be performed by one or more methods selected from acetylation, hydroxypropylation, etherification, crosslinking, oxidation, and the like. In such cases, the order of the pregelatinization and the processing other than gelatinization may be arbitrary. The pregelatinized starch may be a mixture of one or more of the various starches listed above. In the present invention, it is preferable to use, as the pregelatinized starch, one or more types selected from pregelatinized tapioca starch, pregelatinized waxy cornstarch, pregelatinized wheat starch, and starches obtained by subjecting these to processing other than gelatinization, in order to achieve both sufficient volume and shape stability. In the doughnut dough of the present invention, even if gelatinized flour is contained, it is not included in the amount of gelatinized starch. The amount of gelatinized flour contained in the doughnut dough is preferably 100 parts by mass or less, and more preferably 80 parts by mass or less, per 100 parts by mass of gelatinized starch.

[0015] In the present invention, the powder used in the doughnut dough (excluding fats and oils) can be, in addition to pregelatinized starch, any of a non-pregelatinized starch (hereinafter also referred to as "non-pregelatinized starch"), grain flour, sugars, leavening agents, emulsifiers, seasonings, and other powders, as needed. In order to more easily obtain the above distortion ratio and to obtain doughnuts with a stable shape, the amount of powder used in the doughnut dough (excluding fats and oils) is preferably 45 to 70 parts by mass, and more preferably 50 to 65 parts by mass, per 100 parts by mass of the doughnut dough.

[0016] The donut dough of the present invention preferably contains, as a constituent component of the powder used, cereal flour and / or starch other than pregelatinized starch (hereinafter also referred to as "non-gelatinized starch"), in terms of achieving a chewy texture. Examples of cereal flour include wheat flour, barley flour, rye flour, rice flour, buckwheat flour, corn flour, etc., and any one or more of these can be used in combination. Preferably, wheat flour, rice flour, or a mixture thereof is used. Examples of wheat flour include soft flour, all-purpose flour, bread flour, whole wheat flour, etc. Furthermore, examples of non-gelatinized starches include β-starches such as potato starch, tapioca starch, wheat starch, rice starch, corn starch, and waxy corn starch, as well as processed starches obtained by subjecting these to processing other than gelatinization. Any one or more of these cereal flours and / or non-gelatinized starches can be used in combination.

[0017] In order to obtain a chewy texture, the present invention preferably uses non-gelatinized starch, more preferably uses non-gelatinized starch derived from at least one selected from tapioca, potato, wheat, rice, cornstarch, and waxy corn, and particularly preferably uses non-gelatinized modified starch derived from at least one selected from tapioca, wheat, and waxy corn. When non-gelatinized starch is used in the present invention, the amount of non-gelatinized starch is preferably 20 parts by mass or more and 40 parts by mass or less per 100 parts by mass of the donut dough, in order to obtain donuts with a stable shape, and more preferably 25 parts by mass or more and 35 parts by mass or less.

[0018] Furthermore, in order to obtain donuts with a stable shape, it is preferable that the donut dough of the present invention use cereal flour such as wheat flour, and wheat flour is particularly preferable. In the present invention, it is preferable to use non-gelatinized cereal flour as the cereal flour, in order to obtain donuts with a stable shape. When cereal flour is used in the donut dough of the present invention, it is preferable that the amount of cereal flour is 0.1 to 10 parts by mass per 100 parts by mass of the donut dough, as this makes it easier to achieve the above-mentioned effects of using cereal flour, and more preferably 0.5 to 8 parts by mass. Furthermore, from the same viewpoint as above, the amount of cereal flour is preferably 0.1 to 20 parts by mass, and more preferably 0.5 to 15 parts by mass, per 100 parts by mass of the total amount of starch.

[0019] There are two types of donuts: those that are leavened by the fermentation of baker's yeast (sometimes called "yeast donuts"), and those that are leavened using a leavening agent. However, the donut dough of the present invention does not use the yeast fermentation method, but instead uses a leavening agent, which is preferable because it can more effectively achieve a voluminous appearance and shape stability after frying when the above-mentioned distortion rate is maintained. Leavening agents can be used without any particular limitation, and examples include sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride, etc., and these can be used alone or in combination of two or more.

[0020] The amount of the leavening agent is preferably 0.1 parts by mass or more and 3 parts by mass or less, more preferably 0.5 parts by mass or more and 2.6 parts by mass or less, per 100 parts by mass of the doughnut dough.

[0021] The doughnut dough of the present invention may contain other powder ingredients besides starch, grain flour, and leavening agents. Examples of such powder ingredients include sugars such as sugar; solid eggs such as dried eggs; dairy products such as skim milk powder; salts such as salt; emulsifiers, thickeners, acidulants, flavorings, spices, coloring agents, dried fruit juice, vitamins, and vegetable proteins. To enhance the desired flavor, texture, and other properties, the total amount of powder ingredients other than starch, grain flour, and leavening agents (excluding fats and oils) per 100 parts by mass of doughnut dough is preferably 3 to 25 parts by mass, more preferably 6 to 22 parts by mass.

[0022] Furthermore, the doughnut dough of the present invention may contain fats and oils. Examples of fats and oils include those that are solid or semi-solid at room temperature (25°C) and those that are liquid at room temperature (25°C). Examples of fats and oils that are solid or semi-solid at room temperature (25°C) include shortening, butter, margarine, lard, fat, cocoa butter, hardened palm oil, and hydrogenated hardened oils and oils. Examples of fats and oils that are liquid at room temperature (25°C) include soybean oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, sunflower oil, safflower oil, and salad oil. Note that "semi-solid" refers to a state that is not fluid at 25°C but deforms when pressed with a finger at room temperature, or a paste-like state. On the other hand, "liquid" refers to a state that has fluidity.

[0023] The amount of fat or oil in the donut dough of the present invention is preferably 7% by mass or more and 13% by mass or less, more preferably 8% by mass or more and 12% by mass or less, because it makes it easier to obtain a chewy texture, improves the retrogradation resistance of starch, and maintains the chewy texture.

[0024] The doughnut dough may contain water, eggs, milk, or other aqueous liquids in addition to the starch, grain flour, leavening agent, oil, etc. The aqueous liquid may be an aqueous solution or an aqueous dispersion. For example, when using an aqueous liquid such as water, eggs, or milk, in terms of easily obtaining a doughnut dough having the above distortion rate and of shape stability, the water content is preferably 21 to 51 parts by weight, and more preferably 26 to 46 parts by weight, per 100 parts by weight of doughnut dough. The water content here refers to the total amount of water used in the dough and the water in the ingredients that contain water.

[0025] Furthermore, when liquid eggs such as whole eggs, egg whites, egg yolks, etc. (eggs are sometimes simply called "eggs") are used, in terms of easily obtaining donut dough having the above distortion rate and shape stability, the amount of liquid eggs used is preferably 2 to 22 parts by mass, more preferably 7 to 17 parts by mass, per 100 parts by mass of donut dough. Examples of the above-mentioned dairy products include cow's milk, low-fat milk, processed milk, and other liquid dairy products.

[0026] Next, a preferred method for producing the doughnut dough of the present invention will be described. The doughnut dough of the present invention is preferably produced by a production method including a step of stirring a starch-containing dough containing 2.2% to 4.4% by mass of pregelatinized starch at a rotation speed of 250 to 450 rpm for 60 to 300 seconds. The composition of the starch-containing dough can be the same as that of the doughnut dough, and all of the above-mentioned descriptions regarding the composition of the doughnut dough can also be applied to the above-mentioned starch-containing dough. In the doughnut dough production method of the present invention, a step of stirring a starch-containing dough containing 2.2% to 4.4% by mass of pregelatinized starch at a rotation speed of 250 to 450 rpm for 60 to 300 seconds is preferred because it makes it easier to successfully obtain doughnut dough with the above-mentioned distortion rate, and stirring for 90 to 270 seconds is more preferred. The rotation speed is preferably 250 to 450 rpm, more preferably 280 to 420 rpm.

[0027] The rotation speed mentioned above preferably refers to the rotation speed of the stirring rotor in the stirring mixer. Examples of the rotor include a rotating shaft and a rotor. The amount of dough is not particularly limited as long as it can achieve the rotation speed mentioned above, and is determined within the scope of common technical knowledge. However, it is usually preferable to use the dough in the range of 30 to 60% of the maximum capacity of the stirring mixer (generally 10 to 1500 L).

[0028] Furthermore, in the present invention, it is more preferable to mix a starch-containing dough containing 2.2 to 4.4% by mass of pregelatinized starch at a rotation speed of 50 to 150 rpm before mixing at a rotation speed of 250 to 450 rpm, in order to more successfully obtain a dough having the above-mentioned distortion rate. The starch-containing dough containing 2.2 to 4.4% by mass of pregelatinized starch is preferably obtained by mixing at a rotation speed of 50 to 150 rpm for 60 to 240 seconds, more preferably by mixing at a rotation speed of 50 to 150 rpm for 90 to 210 seconds. When the starch-containing dough is mixed at a rotation speed of 50 to 150 rpm for 60 to 240 seconds, it is even more preferable that the rotation speed be 60 to 140 rpm.

[0029] When the above stirring at a rotation speed of 250 rpm or more and 450 rpm or less and the stirring at a rotation speed of 50 rpm or more and 150 rpm or less are performed by a stirring device, they may be performed by the same device or by different stirring devices.

[0030] The doughnut dough is obtained through the above process. The obtained doughnut dough is then adjusted with oil as appropriate. There are two types of frying methods: an inverted frying method, in which the doughnut dough is fried while floating on the oil surface and then inverted and fried so that both sides of the dough are fried, and a submerged frying method, in which the doughnut dough is forcibly submerged and fried. The submerged frying method is preferred because it produces doughnuts with a stable shape. The oil temperature during frying is usually around 170 to 190°C, and the frying time is usually around 2 to 10 minutes, depending on the size of the dough to be formed.

[0031] The shape of the donut obtained by frying the donut dough of the present invention is not particularly limited, and a disk-like, annular, spherical, or other shape may be appropriately adopted. The donut preferably has a hollow portion in the cross section obtained by dividing the donut in half in the thickness direction. In the case of a cross section obtained by dividing the donut in half in the thickness direction, for example, if the donut has a circular shape, the cross section is also a circular shape. A donut having a hollow immediately after frying means, for example, that the hollow portion is formed within 10 cm of the cross section. 2 It is preferable that the cross section has six or more cavities, and more preferably eight or more cavities, each having a maximum length of 3 mm or more per 10 cm of the cross section. The maximum length here refers to the length of the longest line segment that crosses the cavities in the cross section. 2 From the viewpoint of ease of manufacture, it is preferable that the number of cavities each having a maximum length of 3 mm or more is 20 or less.

[0032] Next, the flour mix of the present invention will be described. The flour mix of the present invention is a flour mix containing grain flours including pregelatinized starch, and is used to produce donut dough by adding an aqueous liquid and stirring and mixing it, and having a strain rate of 0.29 to 0.59 when the mechanical loss tangent value becomes 1 in dynamic viscoelasticity measured under conditions of 25°C and a frequency of 1 Hz. The raw materials for the flour mix can include the starch, grain flour, and leavening agent described above, as well as other powder components. In this specification, starch and / or grain flour are also referred to as "grain flours." The aqueous liquid to be mixed with the flour mix is ​​the same as above, and includes water, eggs, milk, etc. Examples of eggs as an aqueous liquid include those listed above as liquid eggs. In addition to the aqueous liquid, fats and oils may be added to the flour mix and stirred, and the fats and oils listed above can be used. In terms of successfully obtaining the donut dough using the mixed flour, it is preferable that the mixed flour contains 4 to 9 parts by mass of pregelatinized starch. In terms of easily producing the donut dough of the preferred form described above, when non-pregelatinized starch is used, it is preferable that the amount is 45 to 65 parts by mass per 100 parts by mass of the mixed flour. When a leavening agent is used, it is preferable that the amount is 0.5 to 3.5 parts by mass per 100 parts by mass of the mixed flour. When a powder component other than starch, grain flour, or leavening agent is used, it is preferable that the amount is 20 to 40 parts by mass per 100 parts by mass of the mixed flour. Note that when the mixed flour contains fats or oils, the above numerical ranges "per 100 parts by mass" preferably refer to the amount per 100 parts by mass of the total components of the mixed flour other than fats or oils. [Example]

[0033] The present invention will be described below based on examples, but the present invention is not limited to the following examples.

[0034] Example 1 A mix was obtained by mixing 3.9 parts by mass of wheat flour, 32.7 parts by mass of tapioca-derived non-gelatinized processed starch, 2.2 parts by mass of gelatinized tapioca starch, 8.8 parts by mass of sugar, 0.8 parts by mass of vegetable protein, 0.8 parts by mass of leavening agent, 4.1 parts by mass of fats and oils, 1.1 parts by mass of emulsifier, and 0.8 parts by mass of salt. To the resulting mix, 24.9 parts by mass of water, 11.6 parts by mass of eggs, and 8.3 parts by mass of margarine (70% by mass of fat and oil content) were added. Using a mixer (HPI-20M manufactured by Kanto Mixing Machinery Co., Ltd.), the mixture was stirred at 136 rpm for 120 seconds and at 310 rpm for 120 seconds to obtain donut dough. The amount of dough stirred was 42% of the maximum capacity of the mixer. The moisture content of the donut dough was 36% by mass. The powder other than fat and oil used in the donut dough was 51% by mass.

[0035] [Comparative Examples 1 and 2, Examples 2 to 4] The stirring time at 310 rpm and the amount of pregelatinized starch used were changed as shown in Table 1. The increase in pregelatinized tapioca starch in Examples 2 to 4 and Comparative Example 2 was adjusted to a total of 100 parts by mass of the dough by reducing the amount of tapioca-derived non-pregelatinized processed starch (the total amount of pregelatinized starch and tapioca-derived non-pregelatinized processed starch was adjusted to 34.9% by mass of the dough). Except for this, donut dough was obtained in the same manner as in Example 1.

[0036] The distortion rate of the obtained doughnut dough was measured using the above method. The detailed conditions were as follows. The distortion rate measurement was carried out 10 minutes after the doughnut dough was produced. Within 10 minutes after the distortion rate measurement, the obtained doughnut dough was formed into a ring shape using a plunger (manufactured by Belshaw Co., Ltd.) and deep-fried at 180°C for 4 minutes to obtain a ring-shaped doughnut. The resulting donuts were evaluated by 10 panelists for volume immediately after frying, shape stability 24 hours after frying, and chewy texture 24 hours after frying, using the following criteria, and average scores were calculated. The results are shown in Table 1.

[0037] (Dynamic viscoelasticity measurement) The storage modulus, loss modulus, and mechanical loss tangent of the doughnut dough prepared by the above method were measured using a dynamic viscoelasticity analyzer MC302 (Anton Paar Japan Co., Ltd.). In the dynamic viscoelasticity analyzer, the sample was placed on a lower disk (φ57 mm) maintained at 25°C, and an upper disk (φ25 mm) was placed on top of the lower disk with a gap of 1 mm. The storage modulus (G'), loss modulus (G"), and mechanical loss tangent (tanδ = G" / G') were measured at a constant frequency (6.28 rad / s, 1 Hz). ·Temperature: 25℃ Strain dependency test: Strain range 0.1 to 1000%, frequency 6.28 rad / s (1 Hz)

[0038] Volume immediately after frying: 5 points: It has a sense of volume. 4 points: Has a certain amount of volume. 3 points: Slightly lacking in volume. 2 points: Lack of volume. 1 point: No volume.

[0039] Shape stability: 5 points: No deformation or shrinkage immediately after frying. 4 points: Little deformation or shrinkage immediately after frying. 3 points: Slight deformation and shrinkage is observed immediately after frying. 2 points: Deformation and shrinkage are observed immediately after frying. 1 point: Significant deformation and shrinkage immediately after frying.

[0040] Chewy texture: 5 points: Has a chewy texture. 4 points: A chewy texture can be felt to some extent. 3 points: Slightly lacking in chewy texture. 2 points: Lacks chewy texture. 1 point: No chewy texture.

[0041] [Table 1]

[0042] As shown in Table 1, doughnuts with good shape stability, volume, and chewy texture were obtained using doughnut dough with a distortion rate of 0.29 to 0.59 at tan δ = 1. In each example and comparative example, the doughnuts were sliced ​​in half immediately after frying and the cross-sections were examined for cavities. 2 The number of cavities with a maximum length of 3 mm or more was in the range of 6 to 20 per sample (the same applies to the following Comparative Examples 3 to 6 and Examples 5 to 16).

[0043] [Comparative Examples 3 and 4, Examples 5 to 8] In Comparative Examples 1 and 2 and Examples 1 to 4, pregelatinized wheat starch was used in place of pregelatinized tapioca starch in the amounts shown in Table 2. The stirring time at 310 rpm was also changed to the time shown in Table 2. Other than this, donut dough was produced and evaluated in the same manner as in Comparative Examples 1 and 2 and Examples 1 to 4. The results are shown in Table 2.

[0044] [Table 2]

[0045] [Comparative Examples 5 and 6, Examples 9 to 12] In Comparative Examples 1 and 2 and Examples 1 to 4, pregelatinized tapioca starch was replaced with pregelatinized phosphate cross-linked tapioca starch in the amounts shown in Table 3. The stirring time at 310 rpm was also changed to the time shown in Table 3. Other than this, donut dough was produced and evaluated in the same manner as in Comparative Examples 1 and 2 and Examples 1 to 4. The results are shown in Table 3.

[0046] [Table 3]

[0047] [Comparative Examples 7 and 8, Examples 13 to 16] In Comparative Examples 1 and 2 and Examples 1 to 4, pregelatinized tapioca starch was replaced with pregelatinized etherified phosphate cross-linked tapioca starch in the amounts shown in Table 4. The stirring time at 310 rpm was also changed to the time shown in Table 4. Other than this, donut dough was produced and evaluated in the same manner as in Comparative Examples 1 and 2 and Examples 1 to 4. The results are shown in Table 4.

[0048] [Table 4]

[0049] As shown in Tables 2 to 4, even if the pregelatinized starch has undergone processing other than pregelatinization or the origin of the raw starch is different, by adjusting the stirring time at 310 rpm, donut dough can be obtained in which the distortion rate at which the mechanical loss tangent value is 1 is 0.29 or more and 0.59 or less, and by adjusting the dough with oil, donuts with good shape stability and volume can be obtained. [Industrial Applicability]

[0050] According to the present invention, it is possible to achieve both volume after frying and shape stability after frying in a donut of the type that expands due to the gelatinization power of starch.

Claims

1. A food product containing pregelatinized starch, In dynamic viscoelasticity measured under conditions of 25°C and a frequency of 1 Hz, The donut dough has a strain rate of 0.29 or more and 0.59 or less when the mechanical loss tangent value is 1.

2. 2. The doughnut dough according to claim 1, wherein the doughnut dough contains 2.2 parts by mass or more and 4.4 parts by mass or less of pregelatinized starch per 100 parts by mass of the doughnut dough.

3. The doughnut dough of claim 1, further comprising a leavening agent.

4. A doughnut obtained by oiling the doughnut dough according to any one of claims 1 to 3.

5. A method for producing donuts, comprising oiling the donut dough according to any one of claims 1 to 3.

6. 2. The method for producing donut dough according to claim 1, comprising a step of stirring a starch-containing dough containing 2.2% by mass or more and 4.4% by mass or less of pregelatinized starch at a rotation speed of 250 rpm or more and 450 rpm or less for 60 seconds or more and 300 seconds or less.

7. 7. The method for producing donut dough according to claim 6, wherein the starch-containing dough is stirred at a rotation speed of 50 rpm to 150 rpm for 60 seconds to 240 seconds before being stirred at a rotation speed of 250 rpm to 450 rpm.

8. A mixed flour having grain flours containing pregelatinized starch and non-pregelatinized starch, the content of the pregelatinized starch is 4 parts by mass or more and 9 parts by mass or less per 100 parts by mass of the mixed flour, and the content of the non-pregelatinized starch is 45 parts by mass or more and 65 parts by mass or less per 100 parts by mass of the mixed flour, The aqueous liquid is added and stirred and mixed, A mixed flour used to produce donut dough, in which the strain rate when the mechanical loss tangent value becomes 1 in dynamic viscoelasticity measured under conditions of 25°C and a frequency of 1 Hz is 0.29 or more and 0.59 or less.

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