JPH0728641B2 - Novel fried confectionery composition - Google Patents
Novel fried confectionery compositionInfo
- Publication number
- JPH0728641B2 JPH0728641B2 JP62004891A JP489187A JPH0728641B2 JP H0728641 B2 JPH0728641 B2 JP H0728641B2 JP 62004891 A JP62004891 A JP 62004891A JP 489187 A JP489187 A JP 489187A JP H0728641 B2 JPH0728641 B2 JP H0728641B2
- Authority
- JP
- Japan
- Prior art keywords
- parts
- weight
- fried confectionery
- starch
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 27
- 239000000203 mixture Substances 0.000 title claims description 24
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000003795 chemical substances by application Substances 0.000 claims description 14
- 230000008961 swelling Effects 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 11
- 235000021307 Triticum Nutrition 0.000 claims description 11
- 239000008107 starch Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 8
- 102000011632 Caseins Human genes 0.000 claims description 6
- 108010076119 Caseins Proteins 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000003925 fat Substances 0.000 claims description 6
- 229940080237 sodium caseinate Drugs 0.000 claims description 5
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 2
- 239000004368 Modified starch Substances 0.000 claims 1
- 235000019426 modified starch Nutrition 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 description 16
- 239000000843 powder Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- -1 etc. Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- 239000012071 phase Substances 0.000 description 7
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 235000012489 doughnuts Nutrition 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000019197 fats Nutrition 0.000 description 5
- 230000014759 maintenance of location Effects 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 235000008476 powdered milk Nutrition 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 229940100445 wheat starch Drugs 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- 241001137251 Corvidae Species 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000001506 calcium phosphate Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019820 disodium diphosphate Nutrition 0.000 description 1
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960002598 fumaric acid Drugs 0.000 description 1
- 235000011087 fumaric acid Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 229910000150 monocalcium phosphate Inorganic materials 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940081543 potassium bitartrate Drugs 0.000 description 1
- QQONPFPTGQHPMA-UHFFFAOYSA-N propylene Natural products CC=C QQONPFPTGQHPMA-UHFFFAOYSA-N 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 1
- 229940048086 sodium pyrophosphate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、油揚げ菓子用組成物、更に詳しくは蜂の巣状
の内相を有し、容積も大きく、軽い食感を有する新規油
揚げ菓子用組成物に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a composition for deep-fried confectionery, and more particularly to a novel composition for deep-fried confectionery having a honeycomb-shaped internal phase, having a large volume, and having a light texture. Regarding things.
従来、市場に供されているケーキドーナツは、小麦粉、
砂糖、油脂、食塩、粉乳、卵粉、膨張剤、乳化剤、色
素、フレーバー等より成る組成に、水、場合によつては
卵を加え混捏した後、成形、油揚することにより製造さ
れ、内相は比較的つまつたケーキ状を呈し、容積も小さ
く（比容積2.5〜3.0）、また食感もケーキ的なものであ
る。Traditionally, cake donuts on the market are flour,
A composition consisting of sugar, fats and oils, salt, milk powder, egg powder, swelling agents, emulsifiers, pigments, flavors, etc., water, and in some cases eggs, and then kneaded, and then molded and fried to produce an internal phase. Has a relatively cake-like shape, has a small volume (specific volume 2.5 to 3.0), and has a texture like cake.
また、イーストドーナツは、小麦粉、油脂、粉乳、卵
粉、大豆蛋白、膨張剤、乳化剤、食塩、フレーバー、色
素等より成る組成に、イースト、水場合によつては卵等
を加えて混捏、発酵後、成形して焙焼、更に油揚げする
ことにより製造され、内相は比較的開いてはいるが、パ
ン的内相で、容積も中程度（比容積４〜4.5）で、また
食感もパン的なものである。In addition, yeast donuts are kneaded and fermented by adding wheat, oil and fat, milk powder, egg powder, soy protein, leavening agent, emulsifier, salt, flavor, pigment, etc. to yeast, water, and eggs in some cases. After that, it is manufactured by molding, roasting, and deep-frying, and the internal phase is relatively open, but it has a bread-like internal phase, medium volume (specific volume 4-4.5), and texture. It's like bread.
この他、カリントー、フレンチクルーラー（比容積4.5
〜5.0）、フリツター、フライドパイ等の揚げ菓子が、
一般に供されているが、これらもそれぞれ、独自の内
相、容積、食感を有している。In addition, Carinto and French crullers (specific volume 4.5
~ 5.0), fritters, fried pies, etc.
Although generally provided, each of them also has its own internal phase, volume and texture.
然しながら、嗜好の多様化に伴ない、油揚げ菓子として
も上記のものに限らず、より斬新なものが望まれている
のが実状である。However, with the diversification of tastes, the fact is that more innovative fried confectionery is desired, not limited to the above.
斯かる実状において、本発明者は油揚げ菓子について種
々研究を重ねた結果、独特の蜂の巣状の内相を有すると
共に、容積も大きく、かつ軽い食感を有する全く新しい
タイプの油揚げ菓子の開発に成功し、本発明を完成した
ものである。In such an actual situation, the present inventor has conducted various studies on fried confectionery, and as a result, has succeeded in developing a completely new type of fried confectionery having a unique honeycomb-shaped internal phase, a large volume, and a light texture. Then, the present invention has been completed.
すなわち、本発明は小麦粉100重量部、澱粉20〜40重量
部、α化澱粉40〜60重量部、全卵20〜40重量部（乾物換
算）、糖類10〜50重量部、油脂10〜50重量部、乳化剤１
〜10重量部、膨張剤１〜10重量部及びカゼインナトリウ
ム１〜10重量部より成る新規油揚げ菓子用組成物であ
る。That is, the present invention is 100 parts by weight of wheat flour, 20 to 40 parts by weight of starch, 40 to 60 parts by weight of pregelatinized starch, 20 to 40 parts by weight of whole egg (dry matter equivalent), 10 to 50 parts by weight of sugar, 10 to 50 parts by weight of oil and fat. Part, emulsifier 1
It is a novel fried confectionery composition comprising -10 parts by weight, a swelling agent 1-10 parts by weight, and sodium caseinate 1-10 parts by weight.
本発明における小麦粉は薄力粉を主体として用いるが、
強力粉を一部加えても良い。薄力粉と強力粉の割合は、
揚げ菓子の食感の好みによつて適宜決定することがで
き、特に薄力粉：強力粉＝70:30が好ましい。Wheat flour in the present invention mainly uses soft flour,
You may add some strong flour. The ratio of soft flour and strong flour is
It can be appropriately determined according to the taste of the fried confectionery, and soft flour: strong flour = 70:30 is particularly preferable.
澱粉としてはコーンスターチ、小麦、澱粉、馬鈴薯澱
粉、タピオカ澱粉等が挙げられ、通常の油揚げ菓子に使
用できるものであれば特に制限はない。澱粉は保形性及
び食感の改善の目的で添加され、小麦粉100重量部に対
し20〜40重量部（以下単に「部」と称す）配合される。
20部未満では保形性が悪くなり、40部を超えると食感が
重くなり好ましくない。Examples of the starch include corn starch, wheat, starch, potato starch, tapioca starch and the like, and there is no particular limitation as long as they can be used for ordinary fried confectionery. Starch is added for the purpose of improving shape retention and texture, and is mixed in an amount of 20 to 40 parts by weight (hereinafter simply referred to as "part") with respect to 100 parts by weight of wheat flour.
If the amount is less than 20 parts, the shape retention property becomes poor, and if the amount exceeds 40 parts, the texture becomes heavy, which is not preferable.
α化澱粉は上記澱粉と同様に、通常の油揚げ菓子に使用
できるものであれば特に制限はなく、保形性の向上及び
膨化の目的で添加され、小麦粉100部に対し40〜60部配
合される。40部未満では膨化が少なく、60部を超えると
膨化し過ぎて形状が不均一になるため好ましくない。The pregelatinized starch is, like the above starch, not particularly limited as long as it can be used for ordinary fried confectionery, and is added for the purpose of improving shape retention and swelling, and 40 to 60 parts per 100 parts of wheat flour are blended. It If it is less than 40 parts, the swelling is small, and if it exceeds 60 parts, the swelling is excessive and the shape becomes uneven, which is not preferable.
全卵は膨化及び食味、食感の改善の目的で添加され、小
麦粉100部に対し乾物換算で20〜40部配合される。20部
未満では膨化が少なく、食感も重くなり、40部を超える
と膨化し過ぎて形状が不均一になるため外観上にも好ま
しくない。また、本発明において全卵としては、全卵
粉、生全卵の何れを用いても良いが、全卵粉を用いる場
合その配合量は、全卵粉：水＝25:75の割合で全卵粉と
水とを混合すると、生全卵と同様なものが出来ることを
勘案し、適宜計量添加すれば良い。Whole eggs are added for the purpose of puffing and improving the taste and texture, and are mixed in an amount of 20 to 40 parts by dry matter conversion with respect to 100 parts of flour. If the amount is less than 20 parts, the swelling is small and the texture becomes heavy. If the amount is more than 40 parts, the swelling is excessive and the shape is not uniform, which is not preferable in appearance. Further, in the present invention, as whole eggs, either whole egg powder or raw whole eggs may be used, but when whole egg powder is used, the blending amount is whole egg powder: water = 25: 75. Considering that a mixture similar to raw whole eggs can be obtained by mixing egg powder and water, it may be added in an appropriate amount.
糖類は砂糖を主体として用いるが、一部、ブドウ糖、乳
糖、水飴等の他の糖類に代替しても良い。糖類は保形性
の向上、食味、食感の改善及び色付けの調整の目的で添
加され、小麦粉100部に対し10〜50部配合される。10部
未満では色付きが淡く、保形性も悪く、更に食感も重く
なり、50部を超えると色付きが濃く、甘味も強くなり過
ぎるため、好ましくない。Sugar is mainly used as sugar, but it may be partially replaced with other sugar such as glucose, lactose, and starch syrup. Sugars are added for the purpose of improving shape retention, improving taste, texture and adjusting coloring, and are mixed in an amount of 10 to 50 parts per 100 parts of flour. If it is less than 10 parts, the coloring is light, the shape retention is poor, and the texture is heavy, and if it exceeds 50 parts, the coloring is too strong and the sweetness is too strong, which is not preferable.
油脂としては、動物油、植物油のどちらを用いても良
く、通常の揚げ菓子に使用されるものが用いられるが、
ペースト状ないし固形状のものが好ましく、就中シヨー
トニングが特に好ましい。油脂は食感が軽くてサクサク
したもの（シヨートなもの）にする目的で添加され、小
麦粉100部に対して10〜50部配合される。10部未満では
食感が重くなり、50部を超えると食感にベトつきが出る
ため食味的にも好ましくない。As the fat and oil, either animal oil or vegetable oil may be used, and those used for ordinary fried confectionery are used.
Paste-like or solid ones are preferable, and among these, shotonning is particularly preferable. Oils and fats are added for the purpose of making the food texture light and crispy (shallow), and are mixed in an amount of 10 to 50 parts with respect to 100 parts of flour. If it is less than 10 parts, the texture becomes heavy, and if it exceeds 50 parts, the texture becomes sticky, which is not preferable in terms of taste.
乳化剤としてはグリセリン脂肪酸エステル、ソルビタン
脂肪酸エステル、プロピレン脂肪酸エステル、シヨ糖脂
肪酸エステル、大豆リン脂質等が挙げられ、これらのう
ちいずれを用いても良い。乳化剤は食感を軽くし、かつ
油揚げ菓子の老化を防止する目的で添加され、小麦粉10
0部に対し１〜10部配合される。１部未満では食感が重
く、老化も早くなり、10部を超えると食味が劣り、また
吸油が多くなるために、食するに耐えないものとなり好
ましくない。Examples of the emulsifier include glycerin fatty acid ester, sorbitan fatty acid ester, propylene fatty acid ester, sucrose fatty acid ester, and soybean phospholipid, and any of these may be used. An emulsifier is added to lighten the texture and prevent aging of fried confectionery.
1 to 10 parts is mixed with 0 part. When it is less than 1 part, the texture is heavy and aging is accelerated, and when it exceeds 10 parts, the taste is inferior and oil absorption is increased, so that it becomes unbearable to eat, which is not preferable.
膨張剤はアルカリ剤と酸性剤とを組み合わせて、少量の
澱粉を加えたものを用いる。ここで、アルカリ剤として
は炭酸水素ナトリウム、炭酸アンモニウム、炭酸水素ア
ンモニウム等が挙げられ、また酸性剤としては酸性ピロ
リン酸ナトリウム、第１リン酸カルシウム、グルコノデ
ルタラクトン、重酒石酸カリウム、フマール酸、ミヨウ
バン、焼ミヨウバン、その他のリン酸塩等が挙げられ、
これらをそれぞれ１〜数種類ずつ選択して適宜組み合わ
せたものを用いる。膨張剤は生地を油揚げする際に炭酸
ガスを発生させて容積を大きくする目的で添加され、小
麦粉100部に対し１〜10部配合される。１部未満では容
積が小さくなり、10部を超えると膨化し過ぎて形状が悪
くなり、かつ食味に渋味、苦味が生じて、食するに耐え
ないものとなり好ましくない。The swelling agent is a combination of an alkaline agent and an acidic agent, to which a small amount of starch is added. Here, examples of the alkali agent include sodium hydrogen carbonate, ammonium carbonate, ammonium hydrogen carbonate, and the like, and examples of the acid agent include acidic sodium pyrophosphate, monocalcium phosphate, glucono delta lactone, potassium bitartrate, fumaric acid, myoban, Examples include baked myoban, other phosphates,
One to several types of each of these are selected and appropriately combined. The swelling agent is added for the purpose of increasing the volume by generating carbon dioxide gas when frying the dough, and is added in an amount of 1 to 10 parts with respect to 100 parts of flour. If it is less than 1 part, the volume becomes small, and if it exceeds 10 parts, the volume is too large and the shape is deteriorated, and the taste is astringent or bitter, which is unfavorable to eat.
また、カゼインナトリウムは生地の膨化の目的で添加さ
れ、小麦粉100部に対し１〜10部配合される。１部未満
では容積が小さくなり、10部を超えると膨化し過ぎて形
状が悪くなるため、好ましくない。In addition, casein sodium is added for the purpose of expanding the dough, and is mixed in an amount of 1 to 10 parts with respect to 100 parts of wheat flour. If it is less than 1 part, the volume becomes small, and if it exceeds 10 parts, it is not preferable because it is excessively expanded and the shape is deteriorated.
更に、本発明においては上記必須成分の他に、食味、香
りの向上の目的で、粉乳、大豆蛋白、食塩、フレーバー
等を適宜添加することも出来る。Further, in the present invention, in addition to the above-mentioned essential components, powdered milk, soybean protein, salt, flavor and the like can be appropriately added for the purpose of improving taste and aroma.
本発明の組成物を用いて油揚げ菓子を製造するには本発
明の組成物100部に対し、水80〜120部を加え混捏し、分
割、成形後180〜190℃の油で３〜５分間油揚げすればよ
い。In order to produce fried confectionery using the composition of the present invention, 80 to 120 parts of water is added to 100 parts of the composition of the present invention, and the mixture is kneaded, divided and molded, and then the oil is heated at 180 to 190 ° C. for 3 to 5 minutes. You can just deep-fry it.
本発明の組成物を用いて油揚げ菓子を製造すると、従来
のケーキドーナツ、イーストドーナツ、フレンチクルー
ラー等の油揚げ菓子に比して容積が大きく食感も軽く、
又内相も蜂の巣状となつているという独特の特徴を有す
る新規な油揚げ菓子を得ることができる。When fried confectionery is produced using the composition of the present invention, conventional cake donuts, yeast donuts, a large volume and light texture compared to fried confectionery such as French crullers,
In addition, a new fried confectionery having a unique feature that the inner phase also has a honeycomb shape can be obtained.
以下に実施例を挙げて、本発明を更に説明する。 The present invention will be further described with reference to examples.
実施例１ 小麦粉（薄力粉：強力粉＝70 :30） 100（部） 小麦澱粉 35 α化小麦澱粉 50 全卵粉 30 砂糖 30 油脂（融点33℃のシヨートニング） 40 グリセリン脂肪酸エステル ５ 膨張剤* ５ カゼインナトリウム ５ 食塩 2.5 計 302.5 ＊膨張剤組成： 炭酸水素ナトリウム 30（重量％） 酸性ピロリン酸ナトリウム 30 焼みようばん 10 第１リン酸カルシウム 10 コーンスターチ 20 計 100 上記の配合を均一に混合し、油揚げ菓子用組成物を得
た。Example 1 Wheat flour (soft flour: strong flour = 70:30) 100 (parts) Wheat starch 35 Pregelatinized wheat starch 50 Whole egg powder 30 Sugar 30 Oils and fats (shyotoning with a melting point of 33 ° C) 40 Glycerin fatty acid ester 5 Swelling agent * 5 Sodium caseinate 5 Salt 2.5 Total 302.5 * Swelling agent composition: Sodium hydrogencarbonate 30 (wt%) Sodium acid pyrophosphate 30 Burning abacus 10 Primary calcium phosphate 10 Corn starch 20 Total 100 Mix the above ingredients uniformly to make a fried confectionery composition. Obtained.
応用例１ 実施例１で得られた油揚げ菓子用組成物100部に対して
水100部を加え、ビーターにて低速で３分間、次いで高
速で５分間混捏する。このときの生地温度は25℃で、該
生地をプランジヤー式リングカツターで生地重量が30g
となるようにカツテイング成形した後、185℃に潜行式
で４分間フライすることにより、リング状の揚げ菓子を
得る。Application Example 1 100 parts of water is added to 100 parts of the composition for fried confectionery obtained in Example 1, and the mixture is kneaded in a beater for 3 minutes at low speed and then for 5 minutes at high speed. The dough temperature at this time was 25 ° C, and the dough weight was 30 g using a plunger type ring cutter.
After cutting and shaping so as to become, a ring-shaped fried confectionery is obtained by fried at 185 ° C for 4 minutes in a submerged manner.
実施例２ 小麦粉（薄力粉） 100（部） コーンスターチ 20 α化コーンスターチ 40 全卵粉 20 砂糖 10 油脂（融点37℃のシヨートニング） 20 シユガーエステル ２ 膨張剤* ２ カゼインナトリウム ２ 粉乳 ２ 食塩 2.5 フレーバー 1.0 計 221.5 ＊膨張剤組成：実施例１と同様 上記の配合を均一に混合し、油揚げ菓子用組成物を得
た。Example 2 Wheat flour (soft flour) 100 (parts) Corn starch 20 Pregelatinized corn starch 40 Whole egg powder 20 Sugar 10 Oils and fats (shyotoning with a melting point of 37 ° C.) 20 Shuger ester 2 Swelling agent * 2 Sodium caseinate 2 Powdered milk 2 Salt 2.5 Flavor 1.0 Total 221.5 * Expanding agent composition: Similar to Example 1, the above ingredients were uniformly mixed to obtain a fried confectionery composition.
応用例２ 実施例２で得られた油揚げ菓子用組成物100部に対して
水90部を加え、ビーターにて低速で３分間、次いで高速
で５分間混捏する。このときの生地温度は25℃で、該生
地を生地重量が30gとなるようにカツテイング成形した
後、185℃にて潜行式で４分間フライすることにより、
ボール状の揚げ菓子を得る。Application Example 2 90 parts of water is added to 100 parts of the composition for fried confectionery obtained in Example 2, and the mixture is kneaded in a beater for 3 minutes at low speed and then for 5 minutes at high speed. At this time, the dough temperature is 25 ° C., the dough is cut and molded so that the weight of the dough becomes 30 g, and the dough is fried at 185 ° C. for 4 minutes in a submerged manner.
Get a ball-shaped fried confectionery.
実施例３ 小麦粉（薄力粉：強力粉＝90:10） 100（部） 馬鈴薯澱粉 40 α化タピオカ澱粉 60 全卵粉 40 砂糖 40 油脂 50 プロピレングリコール脂肪酸エステル 10 膨張剤* 10 カゼインナトリウム 10 大豆蛋白 1.5 食塩 ３ 計 364.5 ＊膨張剤組成：実施例１と同様 上記の配合を均一に混合し、油揚げ菓子用組成物を得
た。Example 3 Wheat flour (soft flour: strong flour = 90: 10) 100 (parts) potato starch 40 pregelatinized tapioca starch 60 whole egg powder 40 sugar 40 oil / fat 50 propylene glycol fatty acid ester 10 leavening agent * 10 sodium caseinate 10 soybean protein 1.5 salt 3 364.5 in total * Expanding agent composition: Similar to Example 1, the above ingredients were uniformly mixed to obtain a fried confectionery composition.
応用例３ 実施例３で得られた油揚げ菓子用組成物100部に対して
水90部を加え、ビーターにて低速で３分間、次いで高速
で５分間混捏する。このときの生地温度は25℃で、該生
地を、生地重量が30gとなるようにカツテイング成形し
た後、185℃にて潜行式で４分間フライすることによ
り、ボール状の揚げ菓子を得る。Application Example 3 90 parts of water is added to 100 parts of the composition for fried confectionery obtained in Example 3, and the mixture is kneaded in a beater at a low speed for 3 minutes and then at a high speed for 5 minutes. At this time, the dough temperature is 25 ° C., the dough is cut and shaped so that the dough weight is 30 g, and then fried at 185 ° C. for 4 minutes in a submerged manner to obtain a ball-shaped fried confectionery.
試験例１ 応用例１〜３で得られた油揚げ菓子について容積、重量
及び比容積の測定、並びに内相と食感についての評価を
行なつた。その結果を第１表に示す。尚、比較として市
販のケーキドーナツ、イーストドーナツ及びフレンチク
ルーラーについて同様な測定と評価を行い、その結果を
第１表に併せて示す。Test Example 1 The fried confectioneries obtained in Application Examples 1 to 3 were subjected to measurement of volume, weight and specific volume, and evaluation of internal phase and texture. The results are shown in Table 1. For comparison, commercially available cake donuts, yeast donuts and French crullers were similarly measured and evaluated, and the results are also shown in Table 1.
Claims (1)
化澱粉40〜60重量部、全卵20〜40重量部（乾物換算）、
糖類10〜50重量部、油脂10〜50重量部、乳化剤１〜10重
量部、膨張剤１〜10重量部及びカゼインナトリウム１〜
10重量部より成る新規油揚げ菓子用組成物。1. Wheat flour 100 parts by weight, starch 20-40 parts by weight, α
Modified starch 40-60 parts by weight, whole egg 20-40 parts by weight (dry matter equivalent),
Sugars 10 to 50 parts by weight, fats and oils 10 to 50 parts by weight, emulsifiers 1 to 10 parts by weight, swelling agents 1 to 10 parts by weight, and sodium caseinate 1 to
A novel fried confectionery composition comprising 10 parts by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62004891A JPH0728641B2 (en) | 1987-01-14 | 1987-01-14 | Novel fried confectionery composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62004891A JPH0728641B2 (en) | 1987-01-14 | 1987-01-14 | Novel fried confectionery composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63173539A JPS63173539A (en) | 1988-07-18 |
| JPH0728641B2 true JPH0728641B2 (en) | 1995-04-05 |
Family
ID=11596298
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62004891A Expired - Lifetime JPH0728641B2 (en) | 1987-01-14 | 1987-01-14 | Novel fried confectionery composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728641B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404563A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Anti-hypertension lemon black soybean cake and manufacturing method thereof |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009122900A1 (en) * | 2008-04-02 | 2009-10-08 | 日清フーズ株式会社 | Mix for bakery food |
| JP5166207B2 (en) * | 2008-10-28 | 2013-03-21 | 花王株式会社 | Baked goods |
| JP4593673B2 (en) * | 2008-12-27 | 2010-12-08 | 久子 山本 | Method for producing green soybean donut |
| JP6814565B2 (en) * | 2016-08-03 | 2021-01-20 | 日清フーズ株式会社 | Donut mix and donut manufacturing method |
| US20200154750A1 (en) * | 2017-07-21 | 2020-05-21 | J-Oil Mills, Inc. | Oil- or fat-processed starch, coating material for fried food using the same, food and method for producing the same |
| JP6925246B2 (en) * | 2017-12-07 | 2021-08-25 | 日清フーズ株式会社 | Mix for fried confectionery |
| JP7187396B2 (en) * | 2019-07-17 | 2022-12-12 | 株式会社ニップン | Donut mix using soybean flour and pregelatinized high amylose starch and donut using the same |
| CN116887682A (en) * | 2021-06-16 | 2023-10-13 | 日清制粉预拌粉株式会社 | Donut dough, donuts, donut making method, donut dough making method and mix |
| JP7853974B2 (en) * | 2021-06-24 | 2026-04-30 | 日清製粉プレミックス株式会社 | Deep-fried cream puff food and method for manufacturing the same |
| WO2022270421A1 (en) * | 2021-06-24 | 2022-12-29 | 日清製粉プレミックス株式会社 | Doughnut mix and method for producing doughnut |
-
1987
- 1987-01-14 JP JP62004891A patent/JPH0728641B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404563A (en) * | 2013-06-29 | 2013-11-27 | 马鞍山市黄池食品（集团）有限公司 | Anti-hypertension lemon black soybean cake and manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63173539A (en) | 1988-07-18 |
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