JP4685839B2 - Cake donut manufacturing method - Google Patents

Description

  The present invention provides a cake donut that does not break or deteriorates in appearance during production and freezing / thawing, and that provides a cake donut having a good texture and shape even after freezing / thawing. Regarding the method.

Cake donuts are manufactured by expanding dough using an expanding agent such as baking powder, and are distinguished from yeast donuts manufactured by adding yeast to the dough and fermenting it.
Cake donuts can be made into a variety of products, for example, in combination with fillings wrapped in dough, and various food textures and shapes are commercially available. For example, the texture is soft and crisp, the shoe skin type is light, the mouth melts well, and the mouth feel is smooth. , Spherical, stick-shaped, twist-shaped, and packaged items.

Cake donuts generally have a composition similar to a cake, for example, a dough is prepared using a swelling agent such as flour, sugar, salt, milk powder, egg, butter, baking powder, and the dough is molded and oiled as it is, or The dough is made by expanding the dough with an expanding agent by wrapping the filling in the dough and oiling it.
In this way, cake donuts use an expanding agent such as baking powder, but the expanding agent may adversely affect the texture and taste of cake donuts, such as giving a bite to the product. It is preferable not to use too much.
However, if the amount of the expanding agent such as baking powder is reduced, the appearance of the cake donut may be deteriorated. In addition, cake donuts may break when they are produced or when thawed and cooked after freezing.

In Patent Document 1, as a method for producing a cake donut having a preferable texture and appearance, an aqueous sugar dispersion having a water / sugar mass ratio of 0.30 to 0.70 is applied to the surface of the cake donut. A process for producing a cake donut characterized by the above has been proposed. However, this method cannot solve the problem of cracking when manufacturing a cake donut, and is complicated because it involves the application of an aqueous sugar dispersion.
Patent Document 2 describes a method for producing a cake donut that does not crack even when fried in a frozen state. This method uses a special swelling agent (the surface of the swelling agent as a fat or oil as a swelling agent). Or a slow-acting swelling agent coated with an emulsifier to delay the reaction with water. In addition, the method of Patent Document 2 uses a slow-acting swelling agent, so that it is difficult to obtain a cake donut having a good shape.

JP 2005-102581 A JP 2002-335849 A

  The present invention provides a cake donut that does not break or deteriorates in appearance during production and freezing / thawing, and that provides a cake donut having a good texture and shape even after freezing / thawing. The problem is to provide a method.

As a result of various studies, the present inventors have found that the above-mentioned problems can be solved by using a specific wet heat-treated wheat flour as the flour used for the production of cake donuts.
The present invention has been made on the basis of the above findings. The degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is 1 Pa · s or more and 10 Pa · s. A method for producing a cake donut, characterized in that a dough is prepared using a mix containing 5 to 30% by mass of wet heat-treated wheat flour that is less than or equal to s, the filling is wrapped with the dough, and this is oiled. It is.
Moreover, this invention provides the manufacturing method of the frozen cake donut characterized by freezing the cake donut manufactured by said manufacturing method of the cake donut.

  According to the present invention, it is possible to obtain a cake donut having a good texture and shape even after freezing and thawing without cracking or deterioration in appearance during production and freezing and thawing. .

Hereinafter, the manufacturing method of the cake donut of this invention is demonstrated in detail about the preferable embodiment.
First, the wet heat-treated wheat flour used in the present invention will be described. The wet heat-treated wheat flour is obtained by performing wet heat treatment in which water or water vapor is added to the wheat flour, followed by drying and pulverization. This wet heat-treated wheat flour has a degree of gelatinization of 12.5% or more and 30% or less, preferably a degree of alpha conversion of 15.0% or more and 25.0% or less, and when added to 300% by mass of flour. The viscosity is 1 Pa · s or more and 10 Pa · s or less, preferably the viscosity is 2.0 Pa · s or more and 5.0 Pa · s or less.

Wet heat-treated wheat flour with a degree of alpha of less than 12.5% and a viscosity of less than 1 Pa · s when added to 300% by weight of flour is low in water absorption and swellability, and is usually used for volume and texture. Compared to cake donuts made with wheat flour, there is less quality advantage.
On the other hand, wet heat-treated wheat flour having a degree of gelatinization of more than 30% and a viscosity of 10 Pa · s when added to 300% by weight of the flour is not preferable because it gives a feeling of volume but causes stickiness.

Moreover, it is preferable that the wet heat-treated wheat flour used in the present invention has a particle size of 1.0 mm or less and a ratio of wheat flour having a particle size of 0.40 mm or less is 90% by mass or more.
By using wet heat-treated wheat flour of such a particle size, the dough is quickly dissolved in water at the time of dough preparation, so that the dough viscosity is stable, there is no roughness, a smooth and well-melted cake donut with a good texture is obtained. It is done.

  As flour used as the raw material of the wet heat-treated wheat flour used in the present invention, there may be mentioned thin flour, medium flour, strong flour and the like, which can be appropriately selected and used. Although the specific manufacturing method of this wet heat processing wheat flour is not limited, For example, the following methods are employ | adopted.

Regarding the wet heat treatment of wheat flour, any method may be used as long as it is a method of gelatinizing starch contained in wheat flour by wet heat treatment in which water or water vapor is added to the wheat flour, for example, after filling the wheat flour in a sealed container A method of heat-treating under pressure using saturated steam, a method of adding and heating and kneading wheat flour using a uniaxial or biaxial extruder can be employed.
For example, by appropriately adjusting the water content of the flour, sealed in an aluminum pouch, and heat-treated in a pressurized (1 atm) state using saturated steam (for example, at 110 to 130 ° C. for 10 to 20 minutes). The wet heat-treated wheat flour used in the present invention can be obtained.

  In addition, examples of the drying treatment method after the wet heat treatment include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method. For the grinding treatment after the drying treatment, various grinding means such as roll grinding and pin mill grinding can be employed.

In the wet heat-treated wheat flour used in the present invention, the above-mentioned degree of pregelatinization and viscosity are values measured by the following methods.
<Measurement method of degree of alpha>
In measuring the degree of alpha (also referred to as the degree of gelatinization), the conventional beta-amylase pullulanase method is used. The contents will be described below.

(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Research Institute, No. 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer. 100 ml.
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measurement procedure Wet heat-treated wheat flour is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times to perform dispersion.
3. Add two 25 ml graduated test tubes to 2. 2 ml of each of the above dispersions is taken up, and one volume is fixed with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes for complete gelatinization. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of the inactivated enzyme solution instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.

<Measurement method of viscosity>
In measuring the viscosity, a batter hydrated to 300% by mass of the powder is prepared, and the viscosity of the batter after mixing with a mixer is measured with a BM viscometer. The procedure will be described below.

(A) Preparation of batter 900 ml of cold water is poured into a bowl (manufactured by Hobart), and 300 g of wet heat-treated wheat flour is put thereon. Stir appropriately with a wire whip (manufactured by Hobart), blend in the powder and water, and then stir with a mixer (manufactured by Hobart) for 1st = 30 seconds and 2nd = 240 seconds.
(B) Measurement procedure Using a BM type viscometer, the viscosity after 10 minutes from stirring with the mixer is measured.

  The mix used for making dough in the present invention contains the wet heat-treated flour. The content of the wet heat-treated flour is preferably 5 to 30% by mass, more preferably 5 to 15% by mass. If the content of the wet heat-treated wheat flour is too small, the mouth melt at the time of eating in the cake donut is poor, and if the content of the wet heat-treated wheat flour is too large, the texture at the time of eating in the cake donut may be deteriorated.

  In addition to the wet-heat treated wheat flour, normal wheat flour (soft flour, medium flour, strong flour, etc.) and the like can be blended in the mix as a flour raw material. For example, a combination of thin flour and strong flour is preferred.

In addition, the above-mentioned mix includes additives conventionally used in the manufacture of cake donuts, for example, protein materials such as egg powder and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; A sticking agent, an emulsifier, salt, a saccharide, a sweetener, a spice, a seasoning, a vitamin, a mineral, a pigment, a flavor, and the like can be appropriately blended as necessary.
In this invention, the usage-amount of a swelling agent can be reduced rather than the conventional general usage-amount. For example, in the case of baking powder, generally about 3% by mass is generally used in the mix, but in the present invention, the effect is sufficiently exerted with an amount of about 1-2% by mass.

  Creation of the dough using the above-mentioned mix can be performed in the same manner as in the conventional method for creating dough for cake donuts, except that the above-mentioned mix is used. That is, according to a conventional method, eggs, butter and the like may be appropriately added to the above-mentioned mix, if necessary, in addition to water and kneaded. The amount of water added to the mix is preferably less than that of the conventional mix. Specifically, the water is preferably 35 to 60 parts by mass and the water is 40 to 50 parts by mass with respect to 100 parts by mass of the mix. More preferred.

  The filling for wrapping in the dough is not particularly limited, and examples thereof include cream, curry, sausage, cheese, stew, jam, meat species, and bean paste. Further, the method of wrapping the filling and the amount of wrapping of the filling are not particularly limited, and can be performed in the same manner as in the past.

  Oiling of the dough enclosing the filling can be carried out in the same manner as in the past. For example, although it depends on the type of filling, it is usually good to oil at 170 to 190 ° C. for about 2 to 5 minutes.

The cake donuts according to the present invention produced as described above can be stored in an oil-dried state and stored in a frozen state after oil is added. This freezing can be performed by a conventional method and may be quick freezing or slow freezing, but is preferably quick freezing.
The method for thawing and cooking the frozen cake donut according to the present invention is not particularly limited, and examples thereof include a microwave oven, an oil cane, a method using natural thawing, and any method may be used.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by the following Examples.

Production Example 1 (Production of wet heat-treated flour)
Hydration is performed at a moisture content of 90%, sealed in an aluminum pouch, and heat-treated (at 130 ° C. for 15 minutes) in a pressurized (1 atm) state using saturated water vapor to perform wet heat treatment. went. After the wet heat treatment, the wet heat treated wheat flour is dried by shelf drying, and then pulverized by a pulverizer. The proportion of the flour having a particle size of 1.0 mm or less is 100% and the flour having a particle size of 0.40 mm or less. Wet heat-treated wheat flour with a ratio of 90% was obtained.
The resulting hydrothermally treated wheat flour had a degree of alpha of 21% and a viscosity of 3 Pa · s when added to 300% by weight of the flour. Note that the degree of gelatinization and the viscosity were measured by the procedure described above. The particle size was measured using a Microtrac FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

Examples 1 and 2
Using the wet heat-treated wheat flour produced in Production Example 1, mixes were prepared according to the formulation shown in Table 1. Using these mixes, a dough was prepared according to a conventional method by blending the following dough. Using these doughs and the following fillings, cake donuts were produced by the following production method.
[Fabric formulation]
Mix 100 parts by weight Water 40 parts by weight Shortening 5 parts by weight [Production method of cake donuts]
A dough was prepared with the above dough formulation. After that, curry produced in the usual way was wrapped in this dough as a filling. The dough wrapped with curry was oiled with salad oil at 180 ° C. for 3 minutes to obtain a cake donut.

Comparative Examples 1 and 2
Cake donuts were produced in the same manner as in Example 1 except that the mix prepared by the formulation shown in Table 1 was used without using wet heat-treated wheat flour.

Evaluation test example 1
About the panel donuts manufactured in Examples 1-2 and Comparative Examples 1-2, the texture and shape immediately after thawing and cooking in a microwave oven after storage for 7 days in an oiled state and frozen state are given to 10 panelists. Evaluation was made according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2.

(Evaluation criteria for texture)
5 points: Melting in the mouth is very good.
4 points: Melting in the mouth is good.
3 points: A feeling of melting in the mouth is felt.
2 points: There is a little stickiness.
1 point: There is stickiness.

(Evaluation criteria for shape)
5 points: round shape.
4 points: There are some cracks.
3 points: There are cracks.
2 points: There are cracks and the filling is slightly protruding.
1 point: There is a crack and the filling is protruding.

Claims (2)

Contains 5-30% by mass of wet-heat-treated wheat flour having a degree of alpha of 12.5% or more and 30% or less, and a viscosity of 1 Pa · s or more and 10 Pa · s or less when added to 300% by mass of flour. A method for producing a cake donut, characterized in that a dough is made using a mix, and a filling is wrapped with the dough and oiled. The method of manufacturing frozen cake donuts, which comprises freezing the claims 1 Symbol placement cake donuts produced by the method of.