Donut mix and donut manufacturing method

Abstract

A doughnut mix according to the present invention comprises a first wheat flour which has a water absorption rate of 52-60% as measured with a farinograph and a second wheat flour which has a water absorption rate of 60-68%, as measured in the same manner, and the water absorption rate of which is higher than the water absorption rate of the first wheat flour. The ratio by mass of the content of the first wheat flour to the content of the second wheat flour (first wheat flour / second wheat flour) is 1.22-19.0. A method for producing a doughnut according to the present invention includes a step for putting a dough, which is prepared by using the aforesaid mix, into a heated oil and frying the dough in the oil, wherein the ratio of the weight W (g) of the dough to be put into the oil to the time T (second) required from the point of putting the dough into the oil until the dough rises to the oil surface (W / T) is controlled to 2.7-5.5.

Description

Technical Field

[0001] The present invention relates to a doughnut mix and a method for manufacturing doughnuts using the same.

Background Art

[0002] Doughnuts are a type of fried confectionery produced by preparing dough using raw materials such as flour and sugar, and frying the prepared dough. Generally, doughnuts with a crispy texture and good bite, without excessive stickiness, are preferred. Also, not only the texture but also the appearance of doughnuts is important. For example, old-fashioned, churros, etc. are characterized by having a unique appearance with cracks formed on the surface, and in addition to having a good texture, they are required to have such a unique appearance (for example, Patent Document 1). Patent Document 2 describes a doughnut mix containing domestic wheat flour and heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour. Doughnuts produced using this mix are said to have a crispy and good-biting texture without stickiness and are suitable for the production of old-fashioned doughnuts.

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Summary of the Invention

[0004] Generally, the texture and appearance of donuts are greatly influenced by the properties of the main ingredient, wheat flour. Traditionally, the wheat flour used in donut production has been selected from classifications of flour based on protein content, such as cake flour, all-purpose flour, and bread flour, according to the quality required for the donut. However, even when selecting wheat flour for donut production based on such classifications of protein content, it is not always possible to consistently produce donuts with superior texture and appearance. For example, even within the category of cake flour, the properties of the flours can differ significantly, resulting in differences in quality among donuts made using cake flour. A technology that can consistently produce donuts with superior texture and appearance has not yet been provided.

[0005] The object of this invention is to provide a technology that can stably produce donuts with excellent texture and appearance.

[0006] The inventors of the present invention have investigated various technologies that could solve the previous problem and have found that a donut mix is ​​useful, which is made by classifying wheat flour by its water absorption rate using a farinograph and mixing several types of wheat flour with different water absorption rates in specific proportions. Furthermore, as a result of further investigation of the donut mix, they have found that by adjusting the ratio W / T of the weight W of the molded dough to be placed in the oil and the time T required from the time the molded dough is placed in the oil until it floats to the surface of the oil to a specific range when frying the molded dough prepared from the mix, it is possible to stably produce donuts with excellent texture and appearance.

[0007] The present invention is based on the above findings and is a donut mix containing a first wheat flour having a water absorption rate of 52-60% as measured by a farinograph, and a second wheat flour having a water absorption rate of 60-68% and a higher water absorption rate than the first wheat flour, wherein the mass ratio of the first wheat flour to the second wheat flour is first wheat flour / second wheat flour = 1.22-19.0.

[0008] Furthermore, the present invention is based on the above findings and comprises a step of frying dough prepared using the donut mix of the present invention by placing it into heated oil, wherein the ratio of the weight W (in g) of the dough placed into the oil to the time T (in seconds) required from the time the dough is placed into the oil until it floats to the surface of the oil is W / T = 2.7 to 5.5. Furthermore, the present invention is based on the above findings and is a donut manufactured using the donut mix of the present invention. [Modes for carrying out the invention]

[0009] The donut mix of the present invention (hereinafter also simply referred to as "mix") contains multiple types of wheat flour with different water absorption rates measured by a Farinograph (hereinafter also referred to as "Farinograph water absorption rate"). In the present invention, a "Farinograph" is a device that mixes wheat flour (dough) to which water has been added in a mixer, and records the resistance of the dough applied to the mixer blades as torque using a load cell during the mixing process. The Farinograph 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 wheat flour used to prepare the dough, and is measured by the following method.

[0010] <Method for measuring water absorption rate using a farinograph> 300g of the flour to be measured (calculated as 13.5% by mass moisture content) is placed in the mixer of a Farinograph (for example, Brabender's "Farinograph-TS"). The temperature of the flour is adjusted to 30°C, and while stirring with the mixer, 30°C water is added to the flour. The resistance of the flour-water mixture at 30°C is recorded over time to obtain a Farinogram. The amount of water added to the 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 units). Following a standard method, the ratio (%) of the mass of water required to prepare a dough with a maximum viscosity of 500 B.U. to the mass of flour (300g) is calculated and is taken as the Farinograph water absorption rate (%) of the flour.

[0011] The mix of the present invention contains a first wheat flour having a Farino water absorption rate of 52-60%, and a second wheat flour having a Farino water absorption rate of 60-68% and a higher Farino water absorption rate compared to the first wheat flour. Assuming that the Farino water absorption rate of the first wheat flour is lower than that of the second wheat flour, it is preferably 52-59.5%, more preferably 52-59%. Assuming that the Farino water absorption rate of the second wheat flour is higher than that of the first wheat flour, it is preferably 60.5-67%, more preferably 61-67%.

[0012] The first and second flours can be selected from various types of flour that can be used in the manufacture of donuts (such as cake flour, all-purpose flour, semi-bread flour, bread flour, etc.). In this invention, one or more types can be selected from each of the first and second flours. The first and second wheat flours are typically untreated, such as by heat treatment, but they may be heat-treated.

[0013] In the mix of the present invention, the mass ratio of the first wheat flour to the second wheat flour is 1.22 to 19.0 as the ratio of the first wheat flour to the second wheat flour, preferably 1.3 to 15.0, and more preferably 1.5 to 9.0. If the mass ratio of the two wheat flours falls outside the above-mentioned range, the predetermined effects of the present invention may not be achieved, as shown in the comparative example described later.

[0014] The mix of the present invention may contain other flours besides the first and second wheat flours. In the present invention, "flours" is a concept that includes both flours and starches. The first and second wheat flours are types of flours. The term "starch" as used herein means "pure starch" isolated from plants such as wheat, and is distinct from the starch contained in flours. Other grain flours mentioned above can be any grain flour or starch that can be used in the manufacture of food products, without any particular restrictions. Examples include grain flours such as soybean flour, buckwheat flour, rice flour, corn flour, barley flour, rye flour, adlay flour, barnyard millet flour, and foxtail millet flour; starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; and modified starches obtained by treating starch with processes such as gelatinization, etherification, esterification, acetylation, crosslinking, and oxidation. One of these can be used alone or in combination of two or more.

[0015] The content of cereal flours (including the first wheat flour and the second wheat flour) in the mix of the present invention is preferably 45 to 95% by mass, more preferably 50 to 90% by mass, based on the total mass of the mix.

[0016] From the viewpoint of ensuring that the effects of the first wheat flour and the second wheat flour are achieved more reliably, the total content of the first wheat flour and the second wheat flour in all the flours in the mix of the present invention is preferably 40% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, based on the total mass of the flours.

[0017] The content of the first wheat flour in all the flours in the mix of the present invention is cereal The mass of the total mass is preferably 40 to 97% by mass, and more preferably 55 to 95% by mass. The content of the second wheat flour in all the flours in the mix of the present invention is cereal The amount is preferably 2.5 to 50% by mass, and more preferably 5 to 45% by mass, relative to the total mass.

[0018] The mix of the present invention may further contain sugars in addition to cereal flours, from the viewpoint of further improving sweetness, flavor, or melt-in-the-mouth texture. Any sugar widely used in food can be used without particular limitations, such as sucrose, glucose, oligosaccharides, maltose, trehalose, and fructose. These can be used individually or in combination of two or more. In the mixture of the present invention, the content of saccharides is preferably 20 to 80 parts by mass, more preferably 25 to 75 parts by mass, based on 100 parts by mass of the cereal flours in the mixture.

[0019] The mixture of the present invention may contain other components in addition to the aforementioned cereal flours and saccharides. Examples of other components include: oils and fats such as animal fats and plant oils; fermented products such as salt, powdered soy sauce, and fermented products derived from fruits, powdered miso, amino acids, and other seasonings; leavening agents or yeast such as sodium hydrogen carbonate (baking soda), baking powder, ammonium carbonate, ammonium hydrogen carbonate, and ammonium chloride; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, lecithin, organic acid monoglycerides, sodium stearoyl lactate, and calcium stearoyl lactate; protein materials such as gluten, gliadin, glutenin (above are wheat proteins), whole eggs, egg whites, egg yolks (above are egg proteins), non-fat dry milk, whey protein (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.

[0020] The mixture of the present invention is obtained by mixing the aforementioned components including the first wheat flour and the second wheat flour. The form of the mixture of the present invention under normal temperature and pressure is typically a powder such as a powdery or granular form.

[0021] The mixture of the present invention can be used in the production of donuts. In the present invention, "donut" refers to a food produced by deep-frying a dough containing wheat flour. In addition to the food called donut, it also includes churros, etc. The mixture of the present invention can be used in the production of yeast donuts that expand the dough by the fermenting power of yeast, and can also be used in the production of cake donuts that expand the dough using a leavening agent.

[0022] Next, the method for producing a donut of the present invention will be described. The method for manufacturing a donut according to the present invention includes a step of frying a dough prepared using the above-described mix of the present invention by putting it into heated oil. The method for manufacturing a donut according to the present invention typically includes a step of preparing a dough using the mix of the present invention (dough preparation step), a step of shaping the dough into a predetermined shape to obtain a shaped dough (shaping step), and a step of frying the shaped dough by putting it into heated oil to obtain a donut (frying step). Further, when the donut to be manufactured is an east donut, there may be a step of fermenting the dough after the dough preparation step and before the shaping step. Each of the above steps can be basically carried out according to a conventional method.

[0023] The dough preparation step is typically 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 donut 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.

[0024] The shape of the shaped dough is not particularly limited, that is, the shape of the donut to be manufactured is not particularly limited, and any shape such as a ring shape can be selected. Also, the weight of the dough per donut, that is, the weight of the shaped dough put into the oil in the frying step is not particularly limited, but generally, it is preferably 20 to 80 g, more preferably 20 to 70 g.

[0025] In the deep-frying process, the oil temperature when deep-frying the dough (formed dough) can be set appropriately according to the type of donut being manufactured, and is not particularly limited, but is preferably 150 to 220°C, and more preferably 165 to 200°C.

[0026] The donut manufacturing method of the present invention is characterized in that the ratio of the weight of the dough (shaped dough) to be placed in the oil (hereinafter also referred to as "dough weight") W (unit: g) to the time required from the time the dough is placed in the oil until it floats to the surface of the oil (hereinafter also referred to as "floating time") T (unit: seconds) is set to W / T = 2.7 to 5.5, preferably 2.7 to 5.0, and more preferably 3.0 to 5.0. By preparing the dough using the aforementioned mix of the present invention and adjusting the ratio of dough weight W to floating time T W / T to the above-mentioned specific range, it becomes possible to stably manufacture donuts with excellent texture and appearance. The W / T ratio can be adjusted, for example, by appropriately adjusting the content of ingredients in the mix (e.g., sugars, fats and oils, leavening agents, etc.), the amount of liquid added to the mix in the dough preparation step (e.g., water, egg wash, etc.), and the mixing time of the mixture of the mix and the liquid. The W / T ratio can also be adjusted by the type of acidic agent used in combination with the baking soda used as a leavening agent in the mix. The acidic agent can be an acid or salt thereof that is solid at room temperature and can be incorporated into food products, other than aluminum salts and phosphates. Examples include organic acids such as succinic acid, fumaric acid, tartaric acid, citric acid, malic acid, adipic acid, gluconic acid, and lactic acid, or salts thereof. In the mix of the present invention, one of these can be used alone or in combination of two or more. [Examples]

[0027] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0028] [Examples 1-14 and Comparative Examples 1-16] The donut mix was prepared by mixing the raw materials according to the proportions listed in the "Mix Composition" column of Table 1 or Table 2 below. Details of the raw materials used are as follows. ·Wheat flour A1, A2: Light flour ·Wheat flour B1, B2: Semi-strong flour • Wheat flour B3: Strong flour • Sugars: Granulated sugar, manufactured by Mitsui Sugar Co., Ltd., product name "Spoon Brand Granulated Sugar" • Fats and oils: Shortening, manufactured by Miyoshi Oils Co., Ltd., product name "Krone Shortening" • Leavening agent: Baking powder, manufactured by Oriental Yeast Co., Ltd., product name "Baking Powder M#1"

[0029] [Example of production: Production of old-fashioned donuts] Old-fashioned donuts, a type of cake donut, were produced using the mixes of each example and comparative example. Specifically, 1500g of the mix, water and whole eggs (in the amounts shown in Table 1 or Table 2), and an emulsifier (2 parts by mass per 100 parts by mass of the mix) were placed in a commercially available mixer, and the mixture was stirred at low speed for 120 seconds. After scraping off the dough adhering to the mixing blades of the mixer, the mixture was stirred at high speed for 150 seconds to prepare the dough (dough preparation step). The dough was left to stand at a temperature of 25°C for 10 minutes, then divided into 33g portions per donut, and the divided dough was shaped into rings to obtain shaped dough (shaping step). The shaped dough was placed in oil at an oil temperature of 180°C and fried for 1 minute and 5 seconds, then the shaped dough was flipped upside down and the other side was fried for 1 minute and 5 seconds to produce old-fashioned donuts. Ideally, old-fashioned donuts should have cracks (called fissures) only on the top surface, and no cracks on the bottom surface.

[0030] [Evaluation Test] The old-fashioned donuts that were manufactured were evaluated according to the following criteria (out of 5 points) after being fried and allowed to cool slightly, focusing on their texture (crispness, lack of grittiness, melt-in-the-mouth quality) and appearance (cracks). The evaluation was conducted by 10 expert panelists. The arithmetic mean of the evaluation scores from the 10 expert panelists is shown in Table 1 or Table 2.

[0031] <Sakumi's Evaluation Criteria> 5 points: Very crispy, crumbly, and excellent. 4 points: Crispy and good. 3 points: There is a lack of sakumi. Points 2: It has almost no crispness, is a bit flimsy, and is of poor quality. 1 point: It has absolutely no crispness, is bent, and is extremely poor quality. <Evaluation criteria for non-stickiness> 5 points: Absolutely no stickiness, excellent condition. 4 points: Very little stickiness, good condition. 3 points: Slightly chewy. 2 points: It's crumpled and defective. 1 point: Very crumpled and extremely poor quality. <Evaluation criteria for melt-in-the-mouth texture> 5 points: Excellent. 4 points: Good. 3 points: Slightly inferior. 2 points: Inferior. 1 point: It clumps together in the mouth and is very inferior. <Criteria for evaluating appearance> 5 points: The cracks on the surface are very large, and the color contrast is extremely clear. 4 points: The cracks on the surface are large, and the color contrast is clear. 3 points: The cracks on the surface are relatively small. Two points: The cracks on the surface are small, and there are areas on the surface where no cracks have formed. Alternatively, the cracks on the surface are large, and the donut shape is unstable. 1. No cracks on the surface. Or, cracks are formed on both the surface and the back, making the donut prone to collapsing.

[0032] [Table 1]

[0033] As shown in Table 1, each example used a mix containing a first flour with a Farino water absorption rate of 52-60% and a second flour with a Farino water absorption rate of 60-68% and a higher Farino water absorption rate than the first flour, and the mass ratio of the first flour to the second flour was in the range of first flour / second flour = 1.22-19.0. This resulted in superior texture and appearance of the donuts compared to each comparative example using a mix that did not meet these criteria.

[0034] [Table 2]

[0035] As shown in Table 2, in each example, the ratio of dough weight W to floating time T (W / T) during the deep frying process was in the range of 2.7 to 5.5. Therefore, compared to the comparative examples that did not meet this range, the donuts had superior texture and appearance. [Industrial applicability]

[0036] The present invention provides a donut mix and a method for producing donuts that can stably produce donuts with excellent texture and appearance.

Claims

1. The process comprises the step of frying dough prepared using a donut mix by placing it into heated oil, The ratio of the weight W (in grams) of the dough to be placed in the oil to the time T (in seconds) required from the moment the dough is placed in the oil until it floats to the surface is set to W / T = 2.7 to 5.

5. The donut mix contains a first wheat flour having a water absorption rate of 52-60% as measured by a Farinograph, and a second wheat flour having a water absorption rate of 60-68% and a higher water absorption rate than the first wheat flour. A method for producing donuts, wherein the mass ratio of the first flour to the second flour is first flour / second flour = 1.22 to 19.

0.

2. The method for producing a donut according to Claim 1, wherein the total content of the first wheat flour and the second wheat flour in all the flours in the mix is ​​40% by mass or more.

3. A donut manufactured by the donut manufacturing method described in Claim 1 or 2.

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