Fried confectionery and its manufacturing method

Abstract

To provide fried confectionery in which large holes are regularly opened, which easily dissolves in the mouth and is obtained from non-fluid pregelatinized dough.SOLUTION: The above problem is solved by starch material for non-fluid pregelatinized dough, consisting of grain flour and starch and being for producing fried confectionery, which contains 15-50 mass% of waxy starch relative to the total mass of the grain flour and the starch.SELECTED DRAWING: Figure 1

Description

【Technical Field】 【0001】 The present invention relates to a fried confectionery produced from a non-fluid gelatinized dough such as churro and a method for producing the same. 【Background Art】 【0002】 Fried confectioneries such as churro and French cruller are produced by frying a shoe dough mainly composed of a starchy raw material such as flour, an oil raw material, and a liquid raw material. A shoe dough is a dough obtained by mixing a liquid raw material such as drinking water or milk, an oil raw material such as butter or salad oil, and a powder raw material other than a starchy raw material such as salt or sugar, bringing it to a boil, and then adding a starchy raw material and kneading them together. Since a part of the starch contained in the starchy raw material is gelatinized, the shoe dough is sometimes called a gelatinized dough. Gelatinized dough is roughly classified into a fluid type and a non-fluid type. The non-fluid gelatinized dough has a plastic property like soft clay, and is generally used as an extruded dough mainly exemplified by churro. The cross-section of a conventional fried churro after frying has a dense inner phase without cavities opening (see Figure 2). Therefore, it has a chewy feeling inside and a crispy feeling on the outer skin, resulting in a unique texture. On the other hand, the fluid gelatinized dough is a dough with fluidity like a hot cake dough. Pseudodoughnuts such as French cruller are obtained by frying a fluid gelatinized dough. Large cavities are formed in the inner phase, and therefore it shows a fluffy texture. Patent Document 1 discloses a novel composition for fried confectionery comprising 100 parts by weight of wheat flour, 20 to 40 parts by weight of starch, 40 to 60 parts by weight of gelatinized starch, 20 to 40 parts by weight (in terms of dry matter) of whole eggs, 10 to 50 parts by weight of saccharides, 10 to 50 parts by weight of oils and fats, 1 to 10 parts by weight of an emulsifier, 1 to 10 parts by weight of an expanding agent, and 1 to 10 parts by weight of sodium caseinate, and describes that a novel fried confectionery having a honeycomb-like inner phase, a large volume, and a light texture can be obtained. Although it is an excellent technique, it is different from the present invention in that it fries a dough similar to a cake dough rather than a gelatinized dough (shoe dough). [Prior art documents] [Patent Documents] 【0003】 [Patent Document 1] Japanese Patent Publication No. 173539 / 1983 [Overview of the Initiative] [Problems that the invention aims to solve] 【0004】 The objective is to provide fried confectionery made from a non-flowing, gelatinized dough that has a different melt-in-the-mouth texture than conventional products. In particular, the aim is to provide fried confectionery that retains the unique texture of non-flowing gelatinized dough when fried, while having large pores in the internal structure that create a pleasant melt-in-the-mouth texture. [Means for solving the problem] 【0005】 The inventors diligently conducted research to solve the above problems. As a result, they discovered that by using a non-flowing, pregelatinized starch raw material for dough containing 15 to 50% by mass of waxy starch relative to the total mass of flours and starches, large pores open almost regularly in the porous structure, making it possible to provide fried confectionery that melts in the mouth, thus completing the present invention. In other words, the present invention is as follows. [1] A starchy raw material for non-flowing pregelatinized dough for making fried confectionery, comprising cereal flours and starches, wherein the starchy raw material for non-flowing pregelatinized dough contains 15 to 50% by mass of waxy starch relative to the total mass of cereal flours and starches. [2] A premixed flour containing the non-flowing starch raw material for pregelatinized dough described in [1] above. [3] A non-flowing pregelatinized dough comprising the non-flowing starch raw material for pregelatinized dough described in [1] or the premix powder described in [2]. [4] A method for producing fried confectionery, comprising the step of obtaining a non-flowing gelatinized dough from the non-flowing gelatinized dough starch raw material for non-flowing gelatinized dough described in [1] or the premix powder described in [2]. [5] A fried confection made by deep-frying the non-flowing gelatinized dough described in [3] above. [Effects of the Invention] 【0006】 According to the present invention, it is possible to provide a fried confectionery made from a non-flowing gelatinized dough in which large voids are opened substantially regularly in the interior of the porous structure, resulting in a melt-in-the-mouth texture. [Brief explanation of the drawing] 【0007】 [Figure 1] This is a cross-sectional photograph of the fried confectionery after deep-frying, as in Example 4. [Figure 2] This is a cross-sectional photograph of the fried confectionery after deep-frying, as shown in Comparative Example 1. [Figure 3] This is a photograph of the completely deflated state of Comparative Example 2. [Modes for carrying out the invention] 【0008】 <Starchy raw material for non-fluid gelatinized dough> The present invention relates to a starchy raw material for a non-flowing pregelatinized dough for making fried confectionery, wherein the starchy raw material for a non-flowing pregelatinized dough contains 15 to 50% by mass of waxy starch relative to the total mass of flours and starches. In this specification, "starchy raw material" refers to a raw material consisting of flours and starches. 【0009】 The starchy raw material for the non-flowing pregelatinized dough used to produce the fried confectionery of the present invention consists of grain flours and / or starches. "Grain flours" refers to grain flours derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybeans, barnyard millet, foxtail millet, and amaranth; or tuber flours or root flours of staple crops similar to grains, such as potatoes, taro, cassava, sweet potatoes, and yams. "Starches" refers to starches isolated and purified from grains, tubers, roots, tree trunks, etc., and their high-amylose or waxy varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc., and their high-amylose starches), as well as modified starches obtained by etherification, esterification, acetylation, crosslinking, oxidation, heat treatment, enzymatic treatment, etc., or combinations thereof. 【0010】 The starchy raw materials other than the waxy starch described later may consist of grain flours, starches, or a mixture of grain flours and starches. They can be appropriately selected and the blending ratio adjusted according to the type of fried confectionery to be manufactured or the functions to be imparted, such as improved texture or durability over time. For example, if only wheat flour is used as the starchy raw material, the coating will have the crisp texture of freshly fried food. However, if you want to give the coating a dry and crisp texture, you can add starches such as cornstarch. If you want to give it a relatively hard and crunchy texture, you can add grain flours other than wheat flour, such as rice flour. If you want to give it a very crunchy and hard texture, you can add modified starches such as phosphate-crosslinked starch. Preferably, these are wheat, rice, and corn starch, with corn starch being particularly preferred. 【0011】 The amount of starches (including waxy starch, as described later) may be 100% by mass, 15-95% by mass, or approximately 20-90% by mass, relative to the total mass of starchy raw materials for non-flowing pregelatinized dough. Furthermore, to give a crisp and easy-to-bite texture, it is preferable to include a small amount of cereal flour, more preferably wheat flour, and even more preferably strong flour. If strong flour is included, it is preferable that it is included in an amount of 30% by mass or less of the total mass of the non-flowing pregelatinized starch raw materials, and even more preferably in an amount of about 5 to 20% by mass. 【0012】 The non-flowing, pregelatinized starch raw material for dough of the present invention contains waxy starch. Here, waxy starch refers to starch obtained by separating and purifying waxy grains such as glutinous rice and waxy corn, and which is composed solely of amylopectin. The waxy starch is not particularly limited, and any commonly known waxy starch can be suitably used, such as waxy corn starch, glutinous rice starch, waxy tapioca starch, and waxy potato starch. Processed waxy starch (chemically modified waxy starch) obtained by subjecting these waxy starches to treatments such as etherification, esterification, acetylation, and crosslinking may also be used. Preferably, it is one or more selected from the group consisting of waxy corn starch, waxy tapioca starch, and waxy potato starch, more preferably one or more selected from the group consisting of waxy corn starch and waxy potato starch, and most preferably untreated waxy corn starch. For example, commercially available products such as Nisshoku Waxy Alpha D-6 (manufactured by Nippon Shokuhin Kako Co., Ltd.) can be used as the waxy starch. 【0013】 The waxy starch content in the starchy raw material for fried confectionery of the present invention is 15% by mass or more, preferably 20% by mass or more, more preferably 23% by mass or more, even more preferably 30% by mass or more, still more preferably 40% by mass or more, and also 50% by mass or less, preferably 48% by mass or less, and more preferably 46% by mass or less, based on the total amount of the starchy raw material. If the waxy starch content is within the above range, a porous structure with large pores opened substantially regularly can be obtained, resulting in fried confectionery that melts in the mouth. 【0014】 <Premix Powder> Another aspect of the present invention is a premix powder containing a starchy raw material for non-fluid gelatinized dough. Generally, a premix contains a starchy raw material and any components used in the production of fried confectioneries, such as saccharides, oils and fats, proteins, etc. In the present invention, as such optional components, bran such as wheat bran and rice bran; yeast food; water-insoluble dietary fibers such as cellulose and resistant starch; water-soluble dietary fibers such as polydextrose, barley β-glucan, and resistant dextrin; starch degradation products and their derivatives such as dextrin and cyclodextrin; thickening polysaccharides such as pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, and inulin; cellulose derivatives such as methylcellulose; saccharides such as glucose, fructose, lactose, sugar, and isomaltose; egg components such as egg yolk, egg white, whole egg, their powdered forms, and other components derived from eggs; milk components such as powdered milk, skim milk powder, and soy milk powder; proteins such as gluten, soy protein, wheat protein, and pea protein; solid or liquid oils and fats such as shortening, lard, margarine, butter, olive oil, and soybean oil; emulsifiers such as glycerin fatty acid ester, sucrose fatty acid ester, lecithin, saponin, and sodium caseinate; inorganic salts such as table salt; preservatives; fragrances; pigments; spices; vitamins; fortifiers such as calcium, etc., can all be used as long as they are auxiliary raw materials usually used in the production of non-fluid gelatinized dough. 【0015】 Preferably, as an auxiliary raw material, the retention of the shape can be assisted by adding 0.5 to 1.5% by mass of casein to the total amount of the mix powder for non-fluid gelatinized dough for fried confectioneries. Preferably, as an auxiliary raw material, the aging (hardening) can be suppressed by adding 1.0 to 2.0% by mass of glycerin fatty acid ester to the total amount of the mix powder for churros. 【0016】 <Non-fluid gelatinized dough> The non-fluid gelatinized dough for fried confectioneries of the present invention contains the above-described starchy raw material or premix for fried confectioneries. In the present invention, the non-fluid gelatinized dough for producing fried confectionery includes, in addition to a starchy raw material, a liquid raw material such as drinking water or milk, a fat raw material such as butter or salad oil, and optionally a powder raw material other than the starchy raw material such as salt or sugar. Usually, it is obtained by heating and kneading the mixed raw materials. "Heating" in the production of the gelatinized dough means at least 65°C or higher at the stage of adding and mixing the starchy raw material, and more preferably heating in the temperature range of 70 to 100°C. Since part or all of the starch contained in the starchy raw material is gelatinized, it is called gelatinized dough and is sometimes called tempura dough. For example, the mixing ratio of the starchy raw material, fat, and moisture is 90 parts by mass of the starchy raw material, 25 parts by mass of the fat, and 135 parts by mass of the moisture. What is used in the present invention is a non-fluid gelatinized dough. "Non-fluid" means a state where it does not flow down the slope when placed on an inclined surface. 【0017】 The non-fluid gelatinized dough of the present invention can be obtained by a known method and is not particularly limited. In addition to the starchy raw material, appropriate amounts of suitable auxiliary raw materials are used from various auxiliary raw materials according to the desired fried confectionery. If using premix powder, other raw materials can be optionally added, but it can also be used as it is. As a method for producing non-fluid gelatinized dough, for example, a method of producing dough mainly composed of cereal flour, fat, and moisture and mixing the cereal flour with boiling water and fat is a conventional method. More specifically, for example, a liquid raw material such as drinking water or milk, a fat raw material such as butter or salad oil, and optionally a powder raw material other than the starchy raw material such as salt or sugar are mixed and brought to a boil, and the starchy raw material is added here and kneaded at 70 to 75°C to obtain it. After kneading, optionally, when the gelatinized dough has cooled to a temperature at which the egg protein does not coagulate, whole egg liquid can be mixed to obtain egg-containing gelatinized dough. 【0018】 <Fried Confectionery> In this invention, "fried confectionery" refers to a product obtained by shaping a non-flowing gelatinized dough by squeezing or extruding it, and then deep-frying it. Such fried confectionery has a characteristic texture, being chewy inside due to the use of gelatinized dough, and crispy on the outside due to frying. Examples of such fried confectionery include churros. 【0019】 The present invention relates to a method for producing fried confectionery, which includes a step of deep-frying a non-flowing gelatinized dough. When the fried confectionery is churros, the dough is extruded using a piping bag or extruder fitted with a nozzle that is pleated or shaped like an anime character, cut to an appropriate length, and then placed in a fryer and deep-fried at 160-220°C for several minutes to obtain the fried confectionery. 【0020】 <Manufacturing Example 1: Churro Production> Churros were manufactured according to the following formula. The oil and liquid ingredients were mixed and heated until boiling. Immediately after boiling, the heat was turned off, and the starchy and powdered ingredients were added and mixed thoroughly to obtain choux pastry. The kneading temperature was 70°C. The choux pastry was filled into an extruder fitted with a star-shaped nozzle and extruded in a straight line to form pieces of 40g each. The pieces were placed in an oil bath preheated to 180°C and fried submerged for 4 minutes. The churros were drained on a tray with a wire rack and allowed to cool to the extent to obtain the churros. 【0021】 TIFF0007873106000001.tif5397 【0022】 <Example of evaluation 1: Sensory evaluation of churros> The churros obtained were subjected to sensory evaluation by 10 experienced panelists according to the evaluation criteria table 1 below. TIFF0007873106000002.tif65126 【0023】 <Test Example 1: Examination of the amount of waxy corn starch used> Churros were manufactured according to Manufacturing Example 1, except for the starch raw materials listed in Table 1, and evaluated according to Evaluation Example 1. Reference Example 1, which did not use waxy corn starch, was scored as follows: internal structure 1 point, and texture 3 points. SD stands for standard deviation. As a result, Comparative Example 1, which used 10 parts by mass of waxy cornstarch, had almost no voids (Figure 2) and was equivalent to Reference Example 1. In Example 1, which used 20 parts by mass of waxy cornstarch, a small but large number of voids were produced, and the melt-in-the-mouth texture was also improved. In Examples 2 to 4, large voids were produced in a regular pattern depending on the amount of waxy cornstarch used (Example 4: Figure 1), and the melt-in-the-mouth texture was even better. In Comparative Example 2, which used 55 parts by mass of waxy cornstarch, it puffed up well immediately after frying, but it deflated completely while cooling, so it was not evaluated (Figure 3). In Example 4, which used 45 parts by mass of waxy cornstarch, no such tendency to deflate was observed, suggesting that the state of the dough changed rapidly depending on the amount of waxy cornstarch. 【0024】 TIFF0007873106000003.tif59170 Waxy Corn Starch: J Oil Mills' Waxy Corn Starch Y 【0025】 <Test Example 2: Examination of Waxy Starch Classification> Churros were prepared according to Production Example 1, except for the use of the waxy starch listed in Table 2, and evaluated according to Evaluation Example 1. For Reference Example 1, which did not use waxy cornstarch, the internal structure was scored 1 point and the texture 3 points. SD stands for standard deviation. As a result, regardless of which waxy starch was used, large pores were formed in a regular pattern, and churros with a good melt-in-the-mouth texture were obtained. 【0026】 TIFF0007873106000004.tif82130 Starch 1: Waxy Corn Starch (J Oil Mills' Waxy Corn Starch Y) Starch 2: Etherified waxy corn starch (J-Oil Mills' Gelcol A-15) Starch 3: Waxy potato starch (Matsutani Chemical's Stabilose AB1000) Starch 4: Etherified waxy potato starch (Matsutani Chemical's Elian VE540) Starch 5: Etherified waxy tapioca starch (RareTap ST from Matsutani Chemical Co., Ltd.)

Claims

[Claim 1] A starchy raw material for a non-flowing pregelatinized dough for making fried confectionery, comprising strong flour and starches, wherein the starchy raw material for a non-flowing pregelatinized dough contains 5 to 20% by mass of strong flour and 30 to 50% by mass of waxy starch, based on the total mass of strong flour and starches. [Claim 2] The non-flowing pregelatinized starch raw material for dough according to Claim 1, comprising 35 to 45% by mass of waxy starch based on the total mass of strong flour and starches. [Claim 3] A premixed flour containing a starchy raw material for non-flowing pregelatinized dough as described in claim 1. [Claim 4] A non-flowing pregelatinized dough comprising the starchy raw material for non-flowing pregelatinized dough according to claim 1 or the premix powder according to claim 3. [Claim 5] A method for producing fried confectionery, comprising the step of obtaining a non-flowing gelatinized dough from the non-flowing gelatinized dough starch raw material of claim 1 or the premix powder of claim 3. [Claim 6] A fried confection made by deep-frying the non-flowing gelatinized dough described in claim 4.

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