Churros having improved texture and preparation method therefor

Abstract

The present application relates to a churros preparation method comprising: a first step of obtaining a composition for preparing churros, containing flour, wheat starch and methylcellulose; a second step of preparing dough by kneading, with hot water, the composition for preparing churros; a third step of shaping the prepared dough; and a fourth step of heat-treating the shaped dough.

Description

Churros with improved texture and method for manufacturing the same

[0001] The present application relates to a mixing and manufacturing process for churros with improved texture.

[0002]

[0003] Churros, commonly known as a traditional Spanish dish made with deep-fried dough, have become a popular food enjoyed not only in Spain but also in Europe, the United States, Asia, and other countries around the world. They are typically characterized by a crispy exterior and a soft or chewy interior. While the original churros are typically stick-shaped, they have evolved into various shapes, including circles, spirals, and horseshoes. In Spain, they are made by boiling salted water with flour, stirring constantly over low heat until thoroughly cooked. Other variations include butter, salt, sugar, and eggs. Churros are placed in a piping bag fitted with a star or topknot tip, fried in boiling oil, and then seasoned with sugar and cinnamon. In Korea, churros are popular as children's snacks and desserts at amusement parks and specialty stores. They are made by mixing flour dough with various ingredients, forming them into long sticks, and deep-frying them. With the recent dessert craze, sales and the number of such specialty stores have steadily increased, and churros are a particularly popular product both domestically and internationally. The secret to churros' popularity lies in the wide variety of toppings and sauces they can be paired with, allowing for a variety of flavors to be enjoyed with a single churro. Examples include cinnamon powder, sugar, chocolate, yogurt, ice cream, cheese, and a variety of sauces, giving rise to the term "churro craze."

[0004] In line with this trend, processed products have recently been released as churros, but as they have been tailored to the processing characteristics, they have a chewy and somewhat soggy texture rather than the crispy and chewy texture you get at specialty stores, and there are confirmed opinions that this is disappointing.

[0005]

[0006] [Prior Art Literature]

[0007] [Patent Document]

[0008] (Patent Document 1) No. 10-2017-0063538

[0009]

[0010] One object of the present application is to provide a method for producing churros, comprising: a first step of obtaining a composition for producing churros comprising wheat flour, wheat starch, and methylcellulose; a second step of kneading the composition for producing churros to produce dough; a third step of molding the manufactured dough; and a fourth step of heat-treating the molded dough.

[0011] Another object of the present application is to provide a composition for producing churros, comprising wheat flour, wheat starch and methylcellulose.

[0012] Another object of the present application is to provide a churro with improved texture, manufactured by the above churro manufacturing method.

[0013]

[0014] As one embodiment for achieving the above object, the present application provides a method for producing churros, comprising: a first step of obtaining a composition for producing churros including wheat flour, wheat starch, and methylcellulose; a second step of kneading the composition for producing churros to produce dough; a third step of molding the manufactured dough; and a fourth step of heat-treating the molded dough.

[0015] In another aspect, the present application provides a composition for producing churros, comprising wheat flour, wheat starch and methylcellulose.

[0016] In another aspect, the present application provides a churro with improved texture, manufactured by the above churro manufacturing method.

[0017]

[0018] The churros manufacturing method provided in the present application can provide the low gelatinization temperature, swelling power and high amylose content characteristics of wheat starch and the characteristics of methylcellulose by mixing wheat flour, wheat starch, methylcellulose, etc. together, and the dough temperature that can express the characteristics of these raw materials.

[0019] Therefore, churros manufactured using the manufacturing method of the present application can be processed into a product having a crispy texture and a dense and chewy interior, compared to the texture of existing non-crisp frozen processed churros products sold on the market.

[0020]

[0021] Figure 1 is a flowchart showing the work steps according to one embodiment of the present application.

[0022] Figure 2 is a diagram showing the hardness of dough measured according to the type of starch.

[0023] Figure 3 is a diagram showing the results of measuring the adhesiveness and springiness of dough according to the type of starch.

[0024] Figure 4 is a graph showing the viscoelasticity of dough measured according to starch.

[0025] Figure 5 is a graph showing the measured hardness and energy content of churros according to starch.

[0026] Figure 6 is a graph showing the measured hardness and energy content of churros according to starch.

[0027] Figure 7 is a graph showing the results of measuring the gumminess and chewiness of churros according to starch.

[0028] Figure 8 is a diagram showing the hardness of dough measured according to hydrocolloid.

[0029] Figure 9 is a diagram showing the results of measuring the adhesiveness and springiness of dough according to hydrocolloid.

[0030] Figure 10 is a graph showing the viscoelasticity of dough measured according to hydrocolloid.

[0031] Figure 11 is a diagram showing the measurement of the hardness and energy content of churros according to hydrocolloid.

[0032] Figure 12 is a graph showing the hardness and energy content of churros measured according to hydrocolloid.

[0033] Figure 13 is a diagram showing the appearance after kneading according to the temperature of the dough.

[0034] Figure 14 is a diagram showing the hardness of churros according to the temperature of the dough.

[0035] Figure 15 is a diagram showing the hardness of the inside of churros according to the temperature of the dough.

[0036] Figure 16 is a diagram showing the inner hardness and grain hardness of churros according to the storage temperature of the dough.

[0037] Figure 17 is a diagram showing the elasticity of churros according to the storage temperature of the dough.

[0038] Figure 18 is a diagram showing the hardness of churros according to the inner diameter size of the mold.

[0039] Figure 19 is a diagram showing the inner hardness of churros according to the inner diameter size of the mold.

[0040]

[0041] This is explained in detail as follows. Meanwhile, each description and embodiment disclosed in this application can also be applied to each other description and embodiment. In other words, all combinations of the various elements disclosed in this application fall within the scope of this application. Furthermore, the scope of this application is not limited by the specific descriptions described below.

[0042]

[0043] One aspect of the present application provides a method for producing churros, comprising: a first step of obtaining a composition for producing churros comprising wheat flour, wheat starch, and methylcellulose; a second step of kneading the composition for producing churros to produce dough; a third step of molding the produced dough; and a fourth step of heat-treating the molded dough.

[0044] The churros manufacturing method of the present application may additionally include a temperature stabilization step for stabilizing the temperature of the kneaded dough between the second and third steps.

[0045]

[0046] In this application, the term "texture" means the outer texture of the manufactured churros, and may also be expressed as the outer texture.

[0047] In this application, the term “inner texture” means the inner texture of the manufactured churros.

[0048] The churros manufacturing method of the present application has a technical feature in that it can provide churros that have a crispy texture on the outside and a dense and chewy texture on the inside, compared to conventional churros.

[0049]

[0050] Figure 1 is a flowchart illustrating the work steps according to one embodiment of the present application. Each step of the present application is described in detail below.

[0051]

[0052] The above first step (S100) is a step for obtaining a composition for manufacturing churros, and the wheat flour, wheat starch, and methylcellulose can be sequentially, reversely, or simultaneously mixed and then mixed. In addition, the weight of the composition for manufacturing churros described below refers to the weight in a state in which no hot water is included.

[0053] In the first step, any flour commonly used in the manufacture of churros may be used. The flour may include, but is not limited to, strong flour, all-purpose flour, or cake flour, and these may be used alone or in combination. In addition, the flour content may be included in an amount of 40 to 99 parts by weight, specifically 60 to 95 parts by weight, and more specifically 80 to 90 parts by weight, based on 100 parts by weight of the total composition for manufacturing churros.

[0054] Specifically, the flour may contain 1 to 20 parts by weight of pastry flour, specifically 5 to 15 parts by weight, and more specifically 8 to 12 parts by weight, based on 100 parts by weight of the entire composition.

[0055] Also, specifically, the flour may contain gravity flour in an amount of 40 to 99 parts by weight, specifically 60 to 85 parts by weight, and more specifically 70 to 79 parts by weight, based on 100 parts by weight of the entire composition.

[0056] In addition, specifically, the flour may contain strong flour in an amount of 1 to 15 parts by weight, specifically 3 to 10 parts by weight, and more specifically 5 to 7 parts by weight, based on 100 parts by weight of the entire composition.

[0057]

[0058] In addition, in the first step, the wheat starch may be included in an amount of 1 to 8 parts by weight, specifically 1 to 5 parts by weight, 2 to 7 parts by weight, 3 to 6 parts by weight, 3 to 5 parts by weight, or 4 to 5 parts by weight, based on 100 parts by weight of the total composition for manufacturing churros. In the present application, “wheat starch” refers to a starch obtained by refining wheat flour and composed of amylose and amylopectin. The texture of starch varies depending on the content of amylose and amylopectin, and a higher content of amylose provides a springy texture, and a higher content of amylopectin provides a chewy texture. Starch is an important biomass resource along with cellulose, as it is a substance in which solar energy is converted into chemical energy and fixed among the chloroplasts of various higher plants. Starch has a shape, structure, and properties depending on various plant species, but its properties vary depending on the pretreatment manufacturing method, storage conditions, etc. In processed foods, starch is often used to impart physical and textural properties, utilizing its properties such as swelling power, gelatinization, retrogradation, and gelation. While the gluten properties of wheat flour strongly contribute to texture, it is known that starch properties also have a significant impact on quality. Wheat starch has a smaller average diameter and lower viscosity than other starches, resulting in the formation of numerous fine pores due to moisture loss during the frying process, imparting a crispy texture.

[0059] Also, specifically, the wheat starch may be cross-linked wheat starch. When the protein is denatured by heating, the structure of the bound moisture is broken, and the added starch hydrates and swells during gelatinization, which provides texture characteristics to the food. Starch begins to gelatinize depending on the moisture content and temperature, and if the temperature rise period is prolonged, the starch structure may collapse, resulting in moisture separation and deterioration of texture. Wheat starch with a high amylose content increases the energy required for gelatinization, and the dough absorbs moisture. Modified starch or starch with a relatively high amylose content helps stabilize the structure of the product and also suppresses oil absorption, which is advantageous for providing a crispy texture. Therefore, when churros are manufactured using a composition for manufacturing churros including the modified wheat starch, the structure is stabilized and oil absorption is suppressed, thereby providing a crispy texture.

[0060]

[0061] In addition, in the first step, the composition for producing churros may additionally include starch other than wheat starch. Specifically, in addition to wheat starch, the starch may additionally include at least one selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch, waxy corn starch, rice starch, glutinous rice starch, mung bean starch, and pea starch.

[0062] The starch other than the above wheat starch may be included in an amount of 1 to 20 parts by weight, specifically 3 to 15 parts by weight, and more specifically 5 to 10 parts by weight, based on 100 parts by weight of the total composition for making churros, but is not limited thereto.

[0063] Additionally, only wheat starch may be included as a type of starch.

[0064] In addition, in the first step, methylcellulose may be included in an amount of 0.001 to 10 parts by weight, specifically 0.01 to 5 parts by weight, more specifically 0.1 to 1 part by weight, and most specifically 0.2 to 0.6 parts by weight, based on 100 parts by weight of the total composition for producing churros. In the present application, "methylcellulose" refers to a cellulose-based hydrocolloid. A cellulose-based hydrocolloid retains gas and maintains a good bond with water in a dough state, thereby improving the elasticity and softness of the dough. In addition, it reduces the pore size and relatively suppresses the clumping phenomenon between colloid particles. In addition, it is a substance that has viscosity even at room temperature, and has the characteristic of decreasing viscosity or forming a precipitate or gel when heated. Accordingly, the physical properties of the dough can be controlled depending on the type of hydrocolloid. Specifically, depending on the cellulose type, the degree of gelation, adhesiveness, and elasticity of the dough can be controlled, thereby controlling not only the processing suitability but also the texture of the texture and the texture of the inside of the manufactured churros. When churros are manufactured using the composition for manufacturing churros containing the above methylcellulose, both the texture and the texture of the texture of the churros are excellent, thereby providing churros with improved texture.

[0065] In addition, in the first step, a hydrocolloid other than methylcellulose may be further included in an amount of 0.001 to 10 parts by weight, specifically 0.01 to 5 parts by weight, and more specifically 0.1 to 1 part by weight, based on 100 parts by weight of the total composition for producing churros. Alternatively, only methylcellulose may be included as the hydrocolloid. Specifically, as the hydrocolloid other than methylcellulose, one or two or more may be mixed and used among hydrocolloid-based compositions such as crystalline cellulose, pectin, gelatin, carboxymethyl cellulose, agar, alginate, and gum.

[0066]

[0067] In addition, in the first step, the composition for manufacturing churros may additionally include ingredients commonly used in manufacturing churros, such as sugar, refined salt, baking powder, glutinous rice flour, and oil, but is not limited thereto, and may include any raw material commonly used in manufacturing churros.

[0068] The above sugar is hydrophilic and when added in an appropriate amount, the gluten is softened, causing the volume to increase during churros production due to the gas generated from the leavening agent. When added in a small amount, the churros may become tough, and when added in a large amount, normal gluten may not be formed, causing cracks on the surface.

[0069] The above maintenance plays a role in forming a thin film on the surface of gluten in the dough, inhibiting contact between proteins and water and softening the dough through a softening action.

[0070]

[0071] Next, the second step (S200) is a step of kneading the composition for producing churros obtained in the first step (S100) to produce dough. In the present application, "kneading" means kneading grain powder with hot water. The kneading can be performed using any kneading method used in the art, but specifically, it can be performed by mixing hot water. Specifically, it can be performed by mixing hot water of 85°C or higher, more specifically 90°C or higher, even more specifically 95°C or higher, and most specifically 99°C or higher. The content of water during the kneading is added in an amount appropriate for forming dough, and is not particularly limited thereto. When kneading by mixing hot water, some of the starch does not swell but is immediately gelatinized, so the firmness of the dough can be controlled through the temperature and water content.

[0072]

[0073] In addition, specifically, in the second step, the dough may be kneaded so that the dough temperature is maintained at 65℃ or higher. Depending on the temperature of the dough, the degree of starch gelatinization and the degree of protein denaturation vary, and accordingly, the characteristics of the texture vary. Starch gelatinization refers to a phenomenon in which starch swells and increases in viscosity as it is heated in water, becoming a translucent colloidal substance. When starch with a gelatinization initiation temperature of 50℃ or higher and 80℃ or lower is used and the dough temperature is gelatinized at around 70℃, partial or overall gelatinization occurs, resulting in strong viscosity and the formation of a transparent gelatin solution. In addition, the starch structure may be destroyed at 85℃ or higher. When gelatinization occurs a lot, the texture of the churros becomes dense and compact, and as moisture is removed during the frying process, small pores increase, so it becomes hard and crispy.

[0074]

[0075] In addition, specifically, a temperature stabilization step for stabilizing the temperature of the kneaded dough may be additionally included between the second step (S200) and the third step (S300). More specifically, the temperature stabilization step may be performed at a storage temperature of 60°C or higher. In addition, the temperature stabilization step may be performed for 1 minute to 180 minutes, specifically 10 minutes to 120 minutes, and more specifically 30 minutes to 60 minutes. When the storage temperature is performed at 15°C or lower, the adhesiveness may increase as the aging process progresses, which may make the molding suitability unsuitable, and a large amount of water separation may occur, which may make the texture of the manufactured churros soft and hard.

[0076]

[0077] Next, the third step (S300) is a step of shaping the dough manufactured in the second step (S200).

[0078] Churros are a type of pastry manufactured using a molded casing and fried in oil. Their texture varies depending on the mold size. The outer diameter of a churro, depending on its thickness, length, and number, determines its texture, which can be perceived as crispy, moist, or hard, for example. The inner diameter is correlated with the internal expansion rate and the amount of moisture evaporated during frying, allowing for a differential sensory experience, including the internal texture and crispiness of the bread.

[0079] The third step can be specifically performed in a mold having an inner diameter of 7 mm to 9 mm. In the present application, "inner diameter" means the inner diameter of a mold for producing churros, excluding the wing shape.

[0080] Accordingly, when the inner diameter of the mold is 7 mm to 9 mm, it is possible to provide a crispy texture that is not hard, while having a dense and chewy texture on the inside.

[0081]

[0082] Additionally, the above churro manufacturing method may not include a dough maturation step after the second step (S200). If a dough maturation step is not included, starch aging is suppressed, reducing moisture release, facilitating the process and preventing a crumbly and hard texture.

[0083]

[0084] Next, the fourth step (S400) is a step of heat-treating the dough formed in the third step (S300). The heat-treating may be specifically a frying treatment, but any conventional method for heat-treating the dough formed in the art, such as an oven or steam heat treatment, may be used, and includes both a wet heat treatment and a dry heat treatment. In addition, the frying treatment may be performed under conditions where the temperature is 140°C to 200°C, specifically 160°C to 190°C, and more specifically 175°C to 185°C. In addition, the frying treatment may be performed for 30 seconds to 4 minutes, specifically 1 minute to 3 minutes, and more specifically 1 minute 30 seconds to 2 minutes 30 seconds.

[0085]

[0086] By performing a series of steps as described above, the churros of the present application are finally obtained. The churros manufacturing method of the present application comprises wheat starch and methylcellulose, kneading the dough at a temperature suitable for the gelatinization temperature of the wheat starch, and adjusting the inner diameter of the mold to improve the texture of the churros, and to facilitate the process by controlling the adhesiveness of the dough.

[0087]

[0088] Another aspect of the present application provides a composition for producing churros comprising wheat flour, wheat starch and methylcellulose.

[0089] The above wheat starch may be included in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total composition for producing churros. The above wheat starch has a smaller average diameter and lower viscosity than other starches, and thus, many residual pores are created due to moisture loss during the frying process, providing a crispy texture.

[0090] The above wheat starch may have an amylopectin content of 95% or less. Wheat starch is composed of amylose and amylopectin, and the texture may vary depending on the content ratio thereof. A higher amylose content provides a springy texture, and a higher amylopectin content provides a chewy texture. The composition for producing churros of the present application can improve the texture of the produced churros by using wheat starch with a high amylose content, thereby increasing the amount of energy required for starch gelatinization and allowing the dough to absorb moisture.

[0091] The above methylcellulose may be included in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the total composition for producing churros. The methylcellulose retains gas and maintains a good bond with water in the dough state, thereby improving the elasticity and softness of the dough. In addition, it reduces the pore size and relatively suppresses the agglomeration phenomenon between colloid particles. In addition, it is a substance that has viscosity even at room temperature, and has the characteristic of decreasing viscosity or forming a precipitate or gel when heated. Therefore, when producing churros using the composition for producing churros containing the above methylcellulose, both the texture of the texture and the texture of the filling of the churros are excellent, so that churros with improved texture can be provided.

[0092] In addition, the composition for producing churros may additionally include ingredients commonly used in the production of churros, such as sugar, refined salt, baking powder, glutinous rice flour, and oil, but is not limited thereto, and may include any raw material commonly used in the production of churros.

[0093]

[0094] Another aspect of the present application provides a churro with improved texture, manufactured using the above churro manufacturing method.

[0095] At this time, the method for making churros is as described above.

[0096] Specifically, the churros are meant to be manufactured using a composition for manufacturing churros that includes 60 to 95 parts by weight of wheat flour, 1 to 5 parts by weight of wheat starch, and 0.1 to 1 part by weight of methylcellulose based on 100 parts by weight of the entire composition for manufacturing churros.

[0097] In this application, "moisture retention capacity" refers to the moisture content ratio of the dough and the final churros. Specifically, the moisture retention capacity of the dough may be 50% or greater, and the moisture retention capacity of the final churros may be 40% or less.

[0098] In this application, "adhesiveness" refers to the property of materials to adhere to each other. Specifically, the adhesiveness of the churros may be -1400 mJ or higher.

[0099] In one embodiment of the present application, it was confirmed that the texture of the grain and the texture of the filling of the churros manufactured by the manufacturing method of the present application were improved.

[0100]

[0101] Hereinafter, the present application will be described in more detail through examples. These examples are intended to more specifically explain the present application, and the scope of the present application is not limited by these examples.

[0102]

[0103] Experimental Example 1. Evaluation of dough characteristics according to starch type

[0104]

[0105] Experimental Example 1-1. Preparation of Example 1 and Comparative Examples 1 and 2

[0106]

[0107] In order to compare the characteristics of dough according to starch type in the process of manufacturing churros, Example 1 including wheat starch and Comparative Examples 1 and 2 including tapioca starch or potato starch were manufactured. The content ratios of Example 1 and Comparative Examples 1 and 2 are as shown in Table 1 below.

[0108] Example 1 Comparative Example 1 Comparative Example 2 Wheat flour 878787 Sugar 555 Refined salt 1.5 1.5 1.5 Baking powder 0.10 10.1 Glutinous rice flour 0.10 10.1 Wheat starch 4 Tapioca starch 4 Potato starch 4 Hydrocolloid 0.3 0.3 0.3 Oil 222 Total 100 100 100

[0109]

[0110] The samples used in this experiment were wheat starch (supplier: Lotte Welfood), tapioca starch (CJ CheilJedang), and potato starch (Korea Matsudani). Mixing was performed using a hook-type dough mixer. The raw material contents during mixing are as shown in the table below, and hot water was mixed at a ratio of 100% to 120% of the raw material contents.

[0111]

[0112] Experimental Example 1-2. Moisture Retention Capacity Evaluation

[0113]

[0114] In order to evaluate the moisture retention capacity of the above-mentioned manufactured Example 1 and Comparative Examples 1 and 2, the moisture content of each churro was measured after the kneading and frying processes, and the results are as shown in Table 2 below.

[0115] Dough Churros Example 157.633.3 Comparative Example 158.229.9 Comparative Example 258.134.4

[0116]

[0117] Referring to Table 2, there was no significant difference in the moisture content of the dough depending on the starch, but after the frying process, the moisture retention capacity was in the order of Comparative Example 2 > Example 1 > Comparative Example 1. However, during the frying heat treatment process, the moisture of the dough evaporates, providing a crispy texture, and when the moisture evaporates and is replaced by oil, the oil absorption increases, which may provide a soggy texture. Wheat starch has a relatively low oil absorption due to its high amylose content, so it can provide a crispy texture without being soggy.

[0118]

[0119] Experimental Example 1-3. Hardness and Adhesion Evaluation

[0120]

[0121] In order to confirm the degree of expression of dough properties and the nature of dough according to the degree of luxury, the hardness and adhesiveness of Example 1 and Comparative Examples 1 and 2 were measured.

[0122]

[0123] Figure 2 is a diagram showing the hardness of dough measured according to the type of starch, and Figure 3 is a diagram showing the adhesiveness of dough measured according to the type of starch.

[0124] Referring to FIGS. 2 and 3, the hardness of the dough was measured in the order of Comparative Example 2 (Potato) > Example 1 (Wheat) > Comparative Example 1 (Tapioca), and the adhesiveness was measured in the order of Comparative Example 2 (Potato) > Comparative Example 1 (Tapioca) > Example 1 (Wheat). If the adhesiveness is high, the work efficiency may decrease due to the phenomenon of sticking during processing, so Comparative Example 2 had high adhesiveness, and it was confirmed that the wheat starch of Example 1 was the most suitable when considering the overall processing suitability.

[0125]

[0126] Experimental Example 1-4. Viscoelasticity Evaluation

[0127]

[0128] Since starch has the property of being gelatinized and imparted physical properties by moisture content and heat energy, the viscoelasticity was measured according to temperature using a rheometer. The measurement was performed using a rheometer (MCR-102, Anton Paar), and the temperature test was conducted using a plate-plate system (diameter 50 mm, gap 1000 μm). The temperature test was confirmed by LVER, and the storage modulus (G'), loss modulus (G"), complex viscosity (η*), and tan δ were measured from 25℃ to 90℃ at 5℃ / min conditions with a frequency (ω) of 6.28 rad / s at 0.3% strain.

[0129]

[0130] Figure 4 is a graph showing the viscoelasticity of dough according to starch. Referring to Figure 4, Comparative Example 2 (Potato) showed the highest storage modulus at the temperature before gelatinization, but at a temperature of 75°C to 85°C, which is the actual temperature after heat treatment, Example 1 (Wheat) was confirmed to have the best viscoelasticity.

[0131]

[0132] Experimental Example 1-5. Sensory Evaluation

[0133]

[0134] In order to evaluate the sensory properties according to starch type, the intensity and preference of the crispiness and texture of the inside of Example 1 and Comparative Examples 1 and 2, as well as the taste, were evaluated.

[0135] The evaluation method was as follows: 20 researchers from CJ CheilJedang Food Research Institute were selected and provided with training to understand the purpose of the experiment before conducting a sensory test. The specific items of the sensory test were overall preference, intensity and preference of crispiness of the texture, and firmness and preference of the texture inside. Preference and intensity were conducted by assigning a higher number to the sample that was preferred or strongly preferred (1 point, very dislike or weak intensity / 5 points, very like or strong intensity). A 5-point scale was used, in which the feelings for each item were recorded from 1 to 5 and the average value was calculated. The results are as follows in Table 3.

[0136] Example 1 Comparative Example 1 Comparative Example 2 Overall preference 4.46 3.85 3.85 Crispness intensity 4.38 4.00 4.08 Preference 4.46 4.08 4.23 Texture intensity 3.77 3.31 3.50 Preference 4.23 3.54 3.58 Taste 4.5 4 3.77 3.50

[0137]

[0138] Referring to Table 3, the crispiness intensity and preference of the texture and filling of the churros were in the order of Example 1 > Comparative Example 2 > Comparative Example 1, and this result was similar when matched with the results of the instrumental analysis described below. In addition, a significantly high preference was confirmed in the taste evaluation.

[0139]

[0140] Experimental Example 1-6. Evaluation of Churro Texture and Filling

[0141]

[0142] In order to compare the texture and filling texture of churros manufactured according to starch, the texture hardness and texture, and the texture and filling hardness of the churros manufactured according to Example 1 and Comparative Examples 1 and 2 were measured. The texture was measured using a Texture Analyzer (TA. XT plus, Stable micro systems), and the peak force and required energy for measuring the crispiness of the churros texture were measured as the peak height and area values ​​in the first cutting (first force) curve. The texture hardness of the churros was measured using a Warner Bratzler blade. The TPA (Texture Profile Analysis) measurement conditions for measuring the texture inside were as follows: target strain was 70%, trigger load was 5 g, and measurement speed (pre, test, and post speed) was 2.0 mm / s. The P100 probe was used as the TPA blade, and the measurement values ​​of each sample were expressed as the average value after repeating the experiment more than 5 times.

[0143]

[0144] Figure 5 is a graph showing the results of measuring the texture hardness and energy content of churros according to starch. Referring to Figure 5, it can be seen that the texture is in the order of Example 1 (Wheat) > Comparative Example 2 (Potato) > Comparative Example 1 (Tapioca). This is because wheat starch has a smaller average diameter and lower viscosity than other starches, which creates many pores due to moisture loss during heat treatment, which helps to provide a crispy texture.

[0145]

[0146] Figure 6 is a diagram showing the hardness and energy content of the filling of churros according to starch, and Figure 7 is a diagram showing the gumminess and chewiness of the filling of churros according to starch. By measuring gumminess and chewiness, the density and chewy properties of the filling texture can be indirectly evaluated.

[0147] Referring to Figures 6 and 7, it can be seen that the hardness, gumminess, and chewiness were in the order of Example 1 (Wheat) > Comparative Example 2 (Potato) > Comparative Example 1 (Tapioca). Accordingly, it can be seen that the results of the mechanical characteristics and the above sensory evaluation are consistent, and as a result, it was confirmed that when the composition for manufacturing churros containing the wheat starch of Example 1 was used, the texture of the inside was the most chewy and excellent.

[0148]

[0149] Experimental Example 2. Evaluation of dough properties according to hydrocolloid

[0150]

[0151] Experimental Example 2-1. Preparation of Example 2 and Comparative Examples 3 to 4

[0152]

[0153] In order to compare the characteristics of dough according to hydrocolloids in the process of manufacturing churros, Example 1 including methylcellulose (MC), Comparative Example 3 including carboxymethylcellulose (CMC), and Comparative Example 4 including hydroxypropylmethylcellulose (HPMC) were manufactured. The content ratios of Example 2 and Comparative Examples 3 to 4 are as shown in Table 4 below.

[0154] Example 2 Comparative Example 3 Comparative Example 4 Wheat flour 878787 Sugar 555 Refined salt 1.5 1.5 1.5 Baking powder 0.10 10.1 Glutinous rice flour 0.10 10.1 Starch 444 MC 0.3--CMC--0.3-HPMC--0.3 Oil 222 Total 100 100 100

[0155]

[0156] The hydrocolloids used in this experiment were cellulose-based, and the samples used were CMC (supplier: Korea CMC), MC (Dain Materials Co., Ltd.), and HPMC (Chemnex Co., Ltd.). Mixing was performed using a hook-type dough mixer. In addition, hot water was mixed in an amount of 100 to 120% of the raw material content during the dough preparation.

[0157]

[0158] Experimental Example 2-2. Moisture Retention Capacity Evaluation

[0159]

[0160] In order to evaluate the moisture retention capacity of the above-mentioned manufactured Example 2 and Comparative Examples 3 to 4, the moisture content of each churro was measured after the kneading and frying processes, and the results are shown in Table 5 below.

[0161] Dough Churros Example 257.835.2 Comparative Example 360.040.0 Comparative Example 457.236.4

[0162]

[0163] Referring to Table 5, it can be seen that the moisture content of the dough is similar in Example 2 and Comparative Example 4, but the moisture content of Comparative Example 3 is relatively high. In addition, it can be seen that the moisture retention capacity of Comparative Example 3 is the highest even after heat treatment. There was no significant difference according to starch, but after the frying process, the moisture retention capacity was in the order of Comparative Example 3 > Comparative Example 4 > Example 2. This seems to be because Example 2 experienced a phase transition due to temperature change during frying, forming a strong gel and partially losing moisture. The lost moisture can affect the crispiness by forming pores. When heat-treated, methylcellulose or hydroxypropyl methylcellulose forms a gel, affecting the texture, and can show a difference in texture due to a certain level of moisture binding effect and oil absorption reduction characteristics during frying. Therefore, it was intended to confirm it as an auxiliary index when evaluating the physical properties and texture.

[0164]

[0165] Experimental Example 2-3. Hardness, Adhesion, and Elasticity Evaluation

[0166]

[0167] In order to confirm the physical properties and characteristics of the dough according to the hydrocolloid, the hardness, adhesiveness, and springiness of Example 2 and Comparative Examples 3 to 4 were measured.

[0168]

[0169] Fig. 8 is a diagram showing the hardness of dough measured according to hydrocolloid, and Fig. 9 is a diagram showing the adhesiveness and elasticity of dough measured according to hydrocolloid.

[0170] Referring to Fig. 8, it can be seen that the hardness of the dough was measured in the order of Example 2 > Comparative Example 4 > Comparative Example 3. This indirectly confirms the level of gelation, and it can be seen that methyl cellulose had the greatest effect on the physical properties through gelation. In addition, referring to Fig. 9, it can be seen that the adhesiveness was measured in the order of Comparative Example 4 > Comparative Example 3 > Example 2. If the adhesiveness is high, the processability is poor due to the phenomenon of sticking during processing. In summary, considering the hardness and adhesiveness of the dough, it was confirmed that the methyl cellulose of Example 2 was the most suitable.

[0171]

[0172] Experimental Example 2-4. Viscoelasticity Evaluation

[0173]

[0174] In order to compare the binding capacity of dough according to hydrocolloids, viscoelasticity according to strain was measured using a rheometer. Measurements were performed using a rheometer (MCR-102, Anton Paar), and strain tests were conducted using a plate-plate system (diameter 50 mm, gap 1000 μm). In the strain test, storage modulus (G'), loss modulus (G"), complex viscosity (η*), and tan δ were measured at 70℃, the standard heat treatment temperature, with a frequency (ω) of 6.28 rad / s and a strain range of 0.01 to 15%.

[0175]

[0176] Figure 10 is a graph showing the viscoelasticity of dough measured according to hydrocolloid.

[0177] Referring to Figure 10, it can be confirmed that Example 2 has the highest storage modulus and that the structure is relatively strongly bonded without breaking up to about 2% strain. Accordingly, these results were compared with the hardness of the inner texture to derive a correlation, and the sensory evaluation described below was conducted.

[0178]

[0179] Experimental Example 2-5. Sensory Evaluation

[0180]

[0181] In order to evaluate the sensory properties according to the hydrocolloid, the intensity and preference of the crispiness and texture of the inner part of Example 2 and Comparative Examples 3 to 4 and the taste were evaluated.

[0182] The evaluation method is as described above, and the results are as shown in Table 6 below.

[0183] Example 2 Comparative Example 3 Comparative Example 4 Overall preference 4.4 3.8 4.4 Crispness intensity 4.5 3.6 4.5 Texture intensity 3.9 3.5 3.5 Taste 4.5 3.5 4.2

[0184]

[0185] Referring to Table 6, the overall acceptability and crispness intensity were the same for Example 2 and Comparative Example 4, and Comparative Example 3 had relatively low values ​​for all indices. In addition, Example 2 had the best texture intensity, confirming the correlation between instrumental analysis and sensory evaluation through the same results as the values ​​measured in Figure 10. In addition, it was confirmed that Example 2 had the best taste preference.

[0186]

[0187] Experimental Example 2-6. Evaluation of Churro Texture and Filling

[0188]

[0189] In order to compare the texture and filling of churros manufactured according to hydrocolloids, the texture and filling hardness and texture of churros manufactured according to Example 2 and Comparative Examples 3 to 4 were measured. The measurement method is as described above.

[0190]

[0191] Fig. 11 is a graph showing the measured hardness and energy content of churros according to hydrocolloids. Referring to Fig. 11, it can be seen that the hardness is in the order of Example 2 (MC) > Comparative Example 4 (HPMC) > Comparative Example 3 (CMC). Although the sensory evaluations were the same for Example 2 and Comparative Example 4, the measurement results showed that Example 2 had higher hardness and energy content, which is expected to be a result of the gel formation hardness of methyl cellulose.

[0192]

[0193] Fig. 12 is a graph showing the inner hardness and energy content of churros according to hydrocolloids. Referring to Fig. 12, it can be seen that the inner hardness is in the order of Comparative Example 4 > Example 2 > Comparative Example 3. However, the total energy amount (Area) required to reach the target condition was higher in Example 2 than in Comparative Example 4. This is because, as is known, methylcellulose forms a hard gel during heat treatment, whereas hydroxypropyl methylcellulose forms a weak gel and exhibits low viscosity-providing characteristics. In the sensory evaluation, Example 2 was evaluated to have a high density in terms of detailed texture characteristics, and the result of Example 2, which had the highest required energy among the results of the instrumental analysis, seems to be correlated with a dense sensory texture.

[0194]

[0195] Experimental Example 3. Evaluation of the characteristics of dough according to dough temperature.

[0196]

[0197] Experimental Example 3-1. Preparation of Example 3 and Comparative Examples 5 and 6

[0198]

[0199] In order to determine the influence of dough temperature, i.e., the degree of starch gelatinization and protein denaturation, on dough characteristics and the texture quality of finished products during the process of manufacturing churros, Example 3 and Comparative Examples 5 and 6 were manufactured according to dough temperature. The content ratios, dough temperature, and added hot water temperature of Example 3 and Comparative Examples 5 and 6 are as shown in Table 7 below.

[0200] Example 3 Comparative Example 5 Comparative Example 6 Wheat flour 878787 Sugar 555 Refined salt 1.5 1.5 1.5 Baking powder 0.10 10.1 Glutinous rice flour 0.10 10.1 Starch 444 MC 0.3 0.3 0.3 Oil 222 Total 100 100 100 Hot water temperature (℃) 998 570 Product temperature (℃) 70 60 50

[0201]

[0202] The raw materials used in this experiment were as described above, and mixing was performed using a hook-type dough mixer. Furthermore, hot water was mixed in at a ratio of 100 to 120% of the raw material content during the kneading process.

[0203]

[0204] Experimental Example 3-2. Visual Evaluation of Dough Properties

[0205]

[0206] Figure 13 is a diagram showing the appearance of the dough after kneading according to the temperature of the dough. Referring to Figure 13, it can be seen that Comparative Example 6 did not form a dough but existed in a fluid form due to the temperature at which the starch did not gelatinize. Comparative Example 5 maintained the shape of the dough properties but showed quality properties. In contrast, Example 3 showed a dough shape and relatively thick characteristics.

[0207]

[0208] Experimental Example 3-3. Sensory Evaluation

[0209]

[0210] In order to evaluate the sensory properties according to the temperature of the dough, the intensity and preference of the crispiness and texture of the dough and the taste of Example 3 and Comparative Example 5 were evaluated. Comparative Example 6 was omitted because the dough was not formed.

[0211] The evaluation method is as described above, and the results are as shown in Table 8 below.

[0212] Example 3 Comparative Example 5 Overall preference 4.1 3.9 Crispness intensity 4.6 4.3 Preference 4.4 4.1 Texture intensity 3.5 3.6 Preference 3.9 3.9 Taste 4.3 3.9

[0213]

[0214] Referring to Table 8, it can be confirmed that the overall acceptability, texture crispness intensity, preference, and taste evaluation of Example 3 were excellent. The texture intensity of the inside was slightly higher in Comparative Example 5, but there was no significant difference, and the preference was the same. This is because when starch gelatinization occurs a lot, a dense and compact structure is formed, and when moisture escapes during the frying process, many small pores are created, so the overall texture may be crispy, but it is thought that the gelatinized starch structure was damaged when air bubbles were formed due to evaporation of moisture. On the other hand, in the partially gelatinized Comparative Example 5, air bubbles escape between the pores of the non-gelatinized portion, and although the crispiness is reduced, the damage to the starch is less, so it seems that the texture intensity of Example 3 and Comparative Example 5 was confirmed to be at a similar level overall.

[0215]

[0216] Experimental Example 3-4. Evaluation of Churro Texture and Filling

[0217]

[0218] In order to compare the texture and filling of churros manufactured according to the temperature of the dough, the texture hardness and texture and the filling hardness and texture of churros manufactured according to Example 3 and Comparative Example 5 were measured. Comparative Example 6 was excluded from measurement because the dough was not formed, and the measurement method is as described above.

[0219]

[0220] Figure 14 is a graph showing the texture hardness of churros according to the temperature of the dough. Referring to Figure 14, the texture hardness and required energy amount were higher in Example 3 than in Comparative Example 5. This is a characteristic of the product group that has relatively more gelatinization, which becomes hard when moisture is removed during the frying process, but is confirmed to be the result of increased crispness due to the large number of small pores. This also showed a similar tendency with the results of the sensory evaluation above.

[0221]

[0222] Figure 15 is a graph showing the texture hardness of the inside of churros according to the temperature of the dough. Referring to Figure 15, the texture results of the inside were at a similar level with the same tendency as the sensory evaluation, but it was confirmed that Comparative Example 5 was slightly higher. As mentioned above, the more gelatinized it is, the denser it is and the less space there is for moisture to escape when evaporated, so it is thought that the texture of the inside was measured at a similar level as the degree of structural damage was greater compared to the relatively less gelatinized treatment group, and the characteristics of the gelatinized property were offset.

[0223]

[0224] Experimental Example 4. Evaluation of churro texture and filling according to storage temperature of dough

[0225]

[0226] In order to compare the physical properties according to the difference in storage temperature of the dough, Comparative Example 7, which was stored at 15℃ or lower, and Example 4, which was stored so that the dough temperature was maintained at 60℃ or higher, were manufactured, and the grain hardness and texture, and the inner hardness and texture of the manufactured churros were measured. The measurement method is as described above.

[0227]

[0228] Figure 16 is a diagram showing the inner hardness and texture hardness of churros according to the storage temperature of the dough, and Figure 17 is a diagram showing the elasticity of churros according to the storage temperature of the dough.

[0229] Referring to Figures 16 and 17, the churros texture and inner texture hardness were higher in Comparative Example 7 stored at 15℃ or lower, and the energy required to cut the texture was higher in Example 4. The product stored at a low temperature showed increased adhesiveness and a lot of moisture separation as the aging process progressed, which also showed a decline in quality in the sensory evaluation of the finished product, and as a result, it was confirmed that the texture was evaluated as being soft and hard. On the other hand, among the TPA results, the elasticity indices of the samples maintained at the cooked dough temperature all showed higher values ​​than the samples stored at a low temperature, and it is thought that this is because the moisture binding capacity affects the elasticity. Finally, Comparative Example 7 stored at a low temperature was not juicy and was soft and hard, resulting in a decline in sensory quality, while Example 4, which maintained the temperature range of the cooked dough state, showed superior overall texture and taste quality.

[0230] Accordingly, it was confirmed that the method for manufacturing churros according to one embodiment of the present invention provides churros with improved texture by performing the temperature stabilization step at a storage temperature of 60°C or higher.

[0231]

[0232] Experimental Example 5. Evaluation of churro texture and filling according to the inner diameter of the mold.

[0233]

[0234] In order to compare the texture and filling texture of churros manufactured according to the inner diameter of the mold, churros injection-molded in molds with inner diameters of 5 mm, 8 mm, and 10 mm, Comparative Example 8 (T5), Example 5 (T8), and Comparative Example 9 (T10), were manufactured, and the texture hardness and filling hardness of each experimental group were measured. For the outer diameter, a product with an excellent crispy texture and no texture damage after freezing was selected from the most popular specialty stores, and based on this, the appearance, texture thickness (2 ~ 3 mm), length (0.8 ~ 1.0 cm), and maximum number (12) were applied. However, since the texture of the inner bread felt to be luxurious by the inner diameter specification is greater than that of the outer diameter specification, the texture verification was performed according to the inner specification, as it offsets the crispiness felt when the pore size created by moisture loss and the inner texture is excessively large. The measurement method is as described above.

[0235]

[0236] Figure 18 is a diagram showing the grain hardness of churros according to the inner diameter size of the mold. Figure 19 is a diagram showing the inner hardness of churros according to the inner diameter size of the mold.

[0237] Referring to Figure 18, it can be seen that the churros' grain hardness increases as the inner diameter of the mold decreases. This is because the pressure generated during injection during molding increases, resulting in a low degree of starch expansion, and the moisture loss during the frying process reduces the formation of pores, resulting in a relatively firmer texture rather than a crispy texture. Furthermore, the low internal moisture content appears to contribute to the high value, as moisture movement during frozen storage is minimal.

[0238] Referring to Figure 19, unlike the texture of the dough, the inner texture exhibits higher hardness as the inner diameter increases. This is likely due to the relatively large volume of dough per unit weight, high moisture retention capacity, and thus a more stable internal network, resulting in higher values ​​for strength and energy requirements, including resilience.

[0239] In general, the difference in hardness between Comparative Example 9 (T10) and Example 5 (T8) in texture was about 15%, but the difference between Example 5 (T8) and Comparative Example 8 (T5) was relatively large at about 53%, and the energy content also had a difference of 19%, which was greater than the difference between Comparative Example 9 (T10) and Example 5 (T8) at about 9%. The energy content of the internal texture also had a difference of about 14% between Comparative Example 9 (T10) and Example 5 (T8), but a difference of about 49% between Example 5 (T8) and Comparative Example 8 (T5). Therefore, it was confirmed that the inner diameter of the mold was appropriate for providing a crispy texture that is not hard, but dense and chewy.

[0240] Accordingly, it was confirmed that the method for manufacturing churros according to one embodiment of the present invention provides churros with excellent texture by being formed in a mold having an inner diameter of 7 mm to 9 mm.

[0241]

[0242] Experimental Example 6. Final Product Family Evaluation

[0243]

[0244] Based on the above, a final sensory evaluation was conducted for Example 6, which applied the final decided wheat starch, methyl cellulose, dough temperature, and mold, and for products of other companies that are popular in the market. The experiment was conducted by the Korea Gallup Research Institute, an external sensory evaluation organization, and the sensory test was conducted on 63 people. As a comparison group, a comparative sensory test was conducted with the 'Horafood Cinnamon Churros' product, which is the number one seller on Market Kurly and has similar length and weight among relatively popular online product groups. The sensory test items included overall preference, preference selection, crispiness intensity and preference, softness intensity and preference, churros thickness, and thickness preference. The results are shown in Table 9 below.

[0245] n=63Example 6Third party p-valueOverall preference 4.422.100Preference (selective)98.4%1.6%-Crispy intensity 4.322.520Crispy preference 4.742.020Softness intensity 3.682.000Softness preference 4.271.920Thickness of churros 2.823.080(1 very thin↔5 very thick)Churros thickness preference 4.113.560

[0246]

[0247] Referring to Table 9, it can be seen that Example 6's overall preference score of 4.42 is superior to that of other companies' product lines at 2.10. In addition, it obtained higher scores than Company H in the detailed attributes of crispness intensity and preference, inner texture intensity and preference, and churro thickness preference at 4.0 or higher (4.11). This confirms that the final quality is superior in all items compared to other companies' products, which are currently one of the most popular products among the public.

[0248] From the results of Experimental Examples 1 to 6 above, it can be confirmed that when churros are manufactured using the manufacturing method of the present application, it is possible to manufacture churros with an easy process and improved texture.

[0249]

[0250] From the above description, those skilled in the art will understand that the present application can be implemented in other specific forms without altering its technical concept or essential features. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of this application should be interpreted as encompassing all changes or modifications derived from the meaning and scope of the following claims and their equivalents, rather than the detailed description above.

Claims

1. A first step of obtaining a composition for manufacturing churros comprising wheat flour, wheat starch and methylcellulose; A second step of preparing dough by kneading the above churros manufacturing composition; A third step of molding the dough manufactured above; and A method for manufacturing churros, comprising a fourth step of heat-treating the molded dough.

2. In paragraph 1, A method for producing churros, wherein in the first step, wheat starch is included in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total composition for producing churros.

3. In paragraph 1, A method for producing churros, wherein in the first step, methylcellulose is included in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the total composition for producing churros.

4. In paragraph 1, A method for manufacturing churros, wherein in the second step, the dough is mixed with hot water of 85°C or higher.

5. In paragraph 1, A churro manufacturing method wherein in the second step, the dough is kneaded so that the dough temperature is maintained at 65°C or higher.

6. In paragraph 1, A method for manufacturing churros, further comprising a temperature stabilization step for stabilizing the temperature of the kneaded dough between the second step and the third step.

7. In paragraph 6, A method for manufacturing churros, wherein the temperature stabilization step is performed at a storage temperature of 60°C or higher.

8. In paragraph 1, A method for manufacturing churros, wherein the third step is performed in a mold having an inner diameter of 7 mm to 9 mm.

9. In paragraph 1, A method for manufacturing churros, which does not include a step of maturing the dough after the second step.

10. A composition for producing churros, comprising wheat flour, wheat starch and methylcellulose.

11. In paragraph 10, A composition for producing churros, wherein the above wheat starch is included in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total composition for producing churros.

12. In paragraph 10, A composition for producing churros, wherein the above wheat starch has an amylopectin content of 95% or less.

13. In paragraph 10, A composition for producing churros, wherein the methylcellulose is included in an amount of 0.1 to 1 part by weight based on 100 parts by weight of the total composition for producing churros.

14. A churro with improved texture, manufactured by the churro manufacturing method of any one of claims 1 to 9.

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