JP3414322B2 - Donut manufacturing method - Google Patents
Donut manufacturing methodInfo
- Publication number
- JP3414322B2 JP3414322B2 JP14900499A JP14900499A JP3414322B2 JP 3414322 B2 JP3414322 B2 JP 3414322B2 JP 14900499 A JP14900499 A JP 14900499A JP 14900499 A JP14900499 A JP 14900499A JP 3414322 B2 JP3414322 B2 JP 3414322B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- okara
- donut
- weight
- parts
- 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 - Fee Related
Links
Landscapes
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【0001】[0001]
【発明の属する技術分野】本発明は、ドーナツの製造法
に関する。より詳しくは、もちもちした適度な弾力且つ
ふわふわと口どけが良く(口の中に残らない)、風味が
良いドーナツを提供するものである。TECHNICAL FIELD The present invention relates to a method for producing donuts. More specifically, the present invention provides a donut that has a moderate elasticity and a soft and fluffy mouthfeel (does not remain in the mouth) and has a good taste.
【0002】[0002]
【従来の技術】一般にドーナツは、小麦粉を主体とした
粉原料に油脂、砂糖、卵、水、乳製品、膨化剤、乳化剤
等を加えて生地を調製し、所望の形に成形してフライし
たものである。ドーナツ等の澱粉質のフライ食品は、フ
ライ時に適度に油を吸収し、フライ直後はさくさくとし
た食感に優れているが、生地の調製やフライ技術が未熟
だと、フライ時に油を吸い過ぎて油っぽいドーナツとな
り、経時でべたつき、油っぽさも顕著になる。食感もフ
ライ直後はソフトで口どけが良いものの、経時で老化に
より硬くなり、パサついた食感となる。これらの問題を
解決するために、最近では豆乳や大豆多糖類(おか
ら)、脱脂大豆粉、大豆蛋白等、大豆加工品を生地に添
加する方法が行われている。特開昭53-62845公報では大
豆多糖類を添加することにより小麦粉加工食品の保形性
及び食感の改良が開示されている。特開昭58-121767公
報では70%以上脱皮した丸大豆の水不溶性物質を添加
することで油脂の分離、食感、色調等の改善が開示され
ている。特開平01-278482ではドーナツ生地におから又
は乾燥おからを添加することで吸油量の減少、低カロリ
ー化が開示されている。特開平06-141787公報では成形
生地を大豆蛋白でコーティング或いは生地に混合するこ
とにより吸油量が減少することが開示されている。特開
平07-213227では脱脂おから、カゼイン類、油脂、乳清
蛋白の乳化物を生地に練り込むことで吸油量の減少と食
感の改良が開示されている。2. Description of the Related Art Generally, donuts are prepared by adding fats and oils, sugar, eggs, water, dairy products, puffing agents, emulsifiers, etc. to a flour raw material, forming dough into desired shapes, and then fried. It is a thing. Starch-like fried foods such as donuts absorb oil moderately during frying and have a crisp texture immediately after frying, but if the dough preparation and frying technology is immature, it absorbs too much oil during frying. Becomes a greasy donut, which becomes sticky over time and becomes noticeably oily. The texture is soft and mellow immediately after frying, but it becomes hard due to aging over time and becomes a dry texture. In order to solve these problems, a method of adding processed soybean products such as soymilk, soybean polysaccharide (okara), defatted soybean powder, soybean protein and the like to the dough has been recently used. Japanese Patent Application Laid-Open No. 53-62845 discloses improvement in shape retention and texture of processed wheat flour foods by adding soybean polysaccharide. JP-A-58-121767 discloses the addition of a water-insoluble substance of whole soybean dehulled by 70% or more to improve the separation of oils and fats, the texture and the color tone. Japanese Patent Application Laid-Open No. 01-278482 discloses reduction of oil absorption and reduction of calories by adding okara or dried okara to dough dough. Japanese Unexamined Patent Publication No. 06-141787 discloses that the oil absorption is reduced by coating or mixing the molded dough with soybean protein. Japanese Patent Application Laid-Open No. 07-213227 discloses reduction of oil absorption and improvement of texture by kneading defatted okara, casein, oil and whey protein emulsion into the dough.
【0003】しかし、上記のものは、乾燥おからを使用
したものが殆どであり、乾燥物は保存性は高いものの乾
燥に要するコストがかかり、高温処理によりおからの風
味も劣化し、良好でない。又、乾燥することでおからの
保水性、分散性等の機能性も未乾燥時に比べ失われる。
大豆蛋白を使用すると吸油量の減少などの改善はあるも
のの、添加量が増えると食感が重たく、飲み込みづらい
ものとなり好ましくない。However, most of the above-mentioned products use dried okara, and although the dried products have high storability, the cost required for drying is high and the taste of okara deteriorates due to the high temperature treatment, which is not good. . Further, by drying, the functional properties such as water retention and dispersibility of okara are lost as compared with when they are not dried.
When soybean protein is used, there is an improvement such as a decrease in oil absorption, but when the amount added is increased, the texture becomes heavy and it becomes difficult to swallow, which is not preferable.
【0004】[0004]
【発明が解決しようとする課題】本発明のドーナツはも
ちもちした適度な弾力且つふわふわとした口どけ(口の
中に残らない)を目的とした。しかし、従来のおからや
豆乳では硬く締まり過ぎて目的を達成することは出来な
かった。又、従来の豆乳やおからは風味的に大豆特有の
嫌味を有し、得られたドーナツの風味も好ましくないと
いう問題があった。DISCLOSURE OF THE INVENTION The donut of the present invention is intended to have a proper elasticity and a soft fluffy mouthfeel (not to remain in the mouth). However, the conventional okara and soy milk were too tight to achieve the purpose. In addition, there is a problem that conventional soy milk and okara have a savory taste peculiar to soybean, and the obtained donut has an unfavorable flavor.
【0005】[0005]
【課題を解決するための手段】本発明者らは、上記の問
題点を解決するために鋭意研究した結果、脱皮、脱胚軸
処理した大豆を水乃至湯に浸漬するなどして膨潤させて
水溶性成分(主に大豆少糖類)を除去したた膨潤大豆か
ら得られた水溶性成分(主に大豆少糖類)の少ない膨潤
大豆を原料として得られた豆乳やおから、好ましくはこ
の大豆を、5ミクロン程度まで超微細化したスラリー或
いはこのスラリーから分離したおからや豆乳を用いるこ
とによりかかる課題を解決出来る知見を得て本発明を完
成するに到った。即ち、本発明は、ドーナツ生地に対し
て平均粒子径5〜40ミクロンのおから及び/又は大豆
の組織を壊さずに水に浸漬し水溶性成分を除去した膨潤
大豆を原料として得た豆乳を用いることを特徴とするド
ーナツの製造法である。おからが、膨潤大豆を回転刃型
剪断力を作用させて平均粒子径100ミクロン以下に微
細化した後摩擦剪断力を作用させて微細化して豆乳を分
離して得たおからが好ましく、このとき分離した豆乳が
が好ましい。又、かかるおから及び豆乳の混合物が好ま
しく、これは前記豆乳とおからを分離する前のスラリー
を利用することが出来る。ドーナツ生地の粉原料100
重量部に対して未乾燥おからを5〜100重量部利用す
ることが好ましい。又、ドーナツ生地の粉原料100重
量部に対して豆乳は20〜80重量部利用することが好
ましい。又、ドーナツ生地の粉原料100重量部に対し
ておから及び豆乳の混合物は20〜100重量部利用す
ることが好ましい。Means for Solving the Problems As a result of intensive studies for solving the above-mentioned problems, the present inventors swelled soybeans that have been dehulled and hypocotyl-treated by immersing them in water or hot water. Soymilk and okara obtained from swollen soybeans having a small amount of water-soluble components (mainly soybean oligosaccharides) obtained by removing the water-soluble components (mainly soybean oligosaccharides), preferably this soybean The present invention has been completed by obtaining the knowledge that such problems can be solved by using a slurry that is ultra-finely sized to about 5 microns or using okara or soy milk separated from this slurry. That is, the present invention is a soybean milk obtained from swollen soybeans obtained by immersing soybean soybeans having an average particle size of 5 to 40 microns against dough dough and / or soybean tissues without breaking the tissue of soybeans to remove water-soluble components. It is a method for producing a donut characterized by being used. Okara is preferably obtained by separating swollen soybeans by applying a rotary blade type shearing force to an average particle size of 100 microns or less and then applying a frictional shearing force to reduce the size of soybean milk. Soy milk separated at this time is preferable. Also, a mixture of such okara and soybean milk is preferable, and this can utilize a slurry before separating the soybean milk and okara. Dough dough powder raw material 100
It is preferable to use 5 to 100 parts by weight of undried okara with respect to parts by weight. Further, it is preferable to use 20 to 80 parts by weight of soymilk with respect to 100 parts by weight of the dough dough. Further, it is preferable to use 20 to 100 parts by weight of the mixture of okara and soymilk with respect to 100 parts by weight of the dough dough material.
【0006】[0006]
【発明の実施の形態】本発明のドーナツ製造工程は公知
の工程を利用することができる。本発明に用いるドーナ
ツ生地原料は小麦粉(強力、中力、薄力粉いずれでも使
用できる)、ライ麦、大麦粉、トウモロコシ粉等の穀粉
を主原料とし、砂糖や卵、クリーム、バター、マーガリ
ン等の油脂、重曹、ベーキングパウダー等の膨張剤、食
品用乳化剤、食塩、調味料、香辛料等を適宜配合するこ
とが出来る。簡易的には市販のドーナツミックス粉を利
用することが出来る。本発明に用いる平均粒子径5〜4
0ミクロンのおからは、公知の微細化手段を用いて得る
ことも出来るが、好ましくは膨潤大豆を回転刃型剪断力
を作用させて平均粒子径100ミクロン以下に微細化し
た後摩擦剪断力を作用させて微細化して豆乳を分離して
得たおからが適当である。より好ましくは、脱皮脱胚軸
処理した大豆を50〜100℃の温水乃至熱水に浸漬
し、温水乃至熱水に溶出する可溶性成分を除き、回転刃
型剪断力を作用させて平均粒子径100ミクロン以下に
微細化した後摩擦剪断力を作用させて平均粒子径5〜4
0ミクロンに微細化したおからが適当である。このよう
な回転刃型剪断力と磨砕剪断力の組み合せによる微細化
の優れた理由は、従来の磨砕方法により微細化したもの
は大豆の組織が引きちぎられたように破壊され、蛋白質
変性の度合いが大きくなったり、酵素反応などが生じや
すくなり嫌味が発生する原因となるからである。更に温
水乃至熱水への浸漬により大豆中の嫌味成分や余分な糖
質が溶出されるので、かかるおからをドーナツに用いた
ときに、目的とするもちもちした適度な弾力且つふわふ
わとした口どけ(口の中に残らない)を有し、優れた風
味だけでなく褐変し難く、焦げにくいものに仕上げるこ
とができる。従来のおからは大豆の嫌味や余分な糖質が
完全に除去されず、ドーナツの膨化や割れ、褐変、吸油
量の上昇等の原因となる。また、平均粒子径が5〜40
ミクロンと超微細化処理を行っているので、得られたド
ーナツはもちもちした適度な弾力且つふわふわとした口
どけ(口の中に残らない)を有することが出来る。従来
のおからは平均粒子径が200〜300ミクロンと大き
いため、ドーナツ生地が硬く締まり過ぎて固い食感とな
り、本発明のようなもちもちした適度な弾力且つふわふ
わとした口どけは得られ難い。また、本発明のおからを
用いたドーナツは従来のおからを用いたドーナツが大豆
臭を有するのに比べ風味的にもそのような臭いがなく、
さっぱりした風味を有する。更に脱皮脱胚軸処理により
大豆の黒い臍部分が完全に除かれているので、見た目に
きれいなドーナツとすることが出来る。又、本発明のお
からの水分は特に限定するものではないが、製造コスト
の観点から安価に製造出来る未乾燥おからが好ましい。
未乾燥おからは、前述のように特に水分を限定するわけ
ではないが、ドーナツ生地への利用容易性から水分75
〜90%、好ましくは85〜90%とすることが適当で
ある。水分を過度に低くするには製造コストがかかり、
水分が過度に多いと生地への添加が制限されたり運送費
がかかる。本発明のおからはドーナツ生地の粉原料10
0重量部に対して5〜100重量部、好ましくは20〜
70重量部利用することが適当である。おからの添加量
が少ないと、もちもちした適度な弾力且つふわふわとし
た口どけを有するドーナツが得難い。又、おからの添加
量が多いとドーナツの食感がべたついたものとなり、も
ちもちした適度な弾力且つふわふわとした口どけが得難
い。BEST MODE FOR CARRYING OUT THE INVENTION The donut manufacturing process of the present invention can utilize known processes. The dough dough raw material used in the present invention is wheat flour (strong, medium-strength, or soft flour can be used), rye, barley flour, corn flour as a main raw material, sugar and eggs, cream, butter, fats and oils such as margarine, Swelling agents such as baking soda and baking powder, food-grade emulsifiers, salt, seasonings, spices and the like can be appropriately added. For convenience, commercially available donut mix powder can be used. Average particle size 5-4 used in the present invention
Okara of 0 micron can be obtained using a known refining means, but preferably swollen soybeans are subjected to a rotary blade type shearing force to reduce the average particle size to 100 microns or less and then the frictional shearing force is reduced. Okara which is obtained by separating the soybean milk by acting it to make it fine is suitable. More preferably, the soybeans that have been dehulled and dehypocotyled are soaked in hot water or hot water at 50 to 100 ° C. to remove soluble components eluted in the hot water or hot water, and subjected to rotary blade type shearing force to give an average particle size of 100. After making the particles finer than micron, apply frictional shearing force to make the average particle size 5-4.
Okara finely divided to 0 micron is suitable. The excellent reason for miniaturization by the combination of such rotary blade type shearing force and grinding shearing force is that soybean tissue that has been miniaturized by the conventional grinding method is destroyed as if the tissue of soybeans was torn off, and protein degeneration This is because the degree becomes large and an enzymatic reaction or the like is likely to occur, which may cause a bad taste. Furthermore, since soaking in hot water or hot water elutes unpleasant ingredients and excess sugars in soybeans, when using such okara for donuts, it has the desired elasticity and a fluffy mouthfeel. (It does not remain in the mouth), it not only has an excellent flavor, but it is hard to brown and can be made to be non-burning. Conventional soybeans do not completely remove the soy taste and excess sugar, and cause swelling and cracking of donuts, browning, and increase in oil absorption. The average particle size is 5 to 40
Since it has been subjected to micronization and ultra-fine processing, the obtained donut can have a proper elasticity and a fluffy mouthfeel (it does not remain in the mouth). Since the conventional tokara has a large average particle diameter of 200 to 300 μm, the dough dough is too hard and too tight to give a hard texture, and it is difficult to obtain the appropriate elasticity and fluffy mouthfeel as in the present invention. Further, the donut using the tofu of the present invention has no such odor in flavor as compared to the donut using the conventional tofu having a soybean odor,
Has a refreshing flavor. Furthermore, since the black navel of soybeans is completely removed by the dehulling and hypocotyl treatment, a donut that looks good can be obtained. The water content of the okara of the present invention is not particularly limited, but undried okara, which can be produced at low cost, is preferable from the viewpoint of production cost.
As mentioned above, the moisture content of the undried okara is not particularly limited, but the moisture content of 75% is sufficient because it is easy to use for donut dough.
It is suitable to be 90%, preferably 85 to 90%. It takes manufacturing cost to reduce the water content too much,
If the water content is too high, the addition to the dough will be restricted or the transportation cost will be increased. Okara of the present invention is a dough dough powder raw material 10
5 to 100 parts by weight, preferably 20 to 0 parts by weight
It is appropriate to utilize 70 parts by weight. If the amount of okara added is small, it is difficult to obtain a donut that has a proper elasticity and a fluffy mouthfeel. In addition, if the amount of okara added is large, the texture of the donut becomes sticky, and it is difficult to obtain a sticky, moderate elasticity and fluffy mouthfeel.
【0007】本発明に用いる大豆の組織を壊さずに水に
浸漬し水溶性成分を除去した膨潤大豆を原料として得た
豆乳は、大豆(好ましくは脱皮、脱胚軸処理した大豆)
を水、温水乃至熱水(好ましくは50〜100℃)に浸
漬し、温水乃至熱水に溶出する可溶性成分を除いた膨潤
大豆を原料として用いて公知の方法(好ましくは下記方
法)により製造した豆乳が適当である。即ち、膨潤大豆
を回転刃型剪断力を作用させて平均粒子径100ミクロ
ン以下に微細化した後摩擦剪断力を作用させて微細化
し、水系下に水不溶性成分(主におから)を除去して得
た豆乳が好ましい。より好ましくは、脱皮脱胚軸処理し
た大豆を50〜100℃の温水乃至熱水に浸漬し、温水
乃至熱水に溶出する可溶性成分を除いた後微細化し、水
系下に水不溶性成分(主におから)を除去して得た豆乳
が好ましい。温水乃至熱水への浸漬により大豆中の嫌味
成分や余分な糖質が溶出されるので、かかる豆乳をドー
ナツに用いたときに褐変し難く、焦げにくいものに仕上
げることができ、風味も良く、得られたドーナツはもち
もちした適度な弾力且つふわふわとした口どけを有する
ことができる。従来の方法で得られた豆乳では大豆の嫌
味や余分な糖質が完全に除去されず、ドーナツの膨化や
割れ、褐変、吸油量の上昇等の原因となり、食感も硬く
なり本発明のようなもちもちした適度な弾力且つふわふ
わとした口どけは得られ難い。豆乳による吸油量の減少
効果は微細化される工程で超微細化おから成分(例えば
水溶性ヘミセルロース等)が溶解する為か、微細化工程
で大豆蛋白がなんらかの変化を受けてかかる効果をもた
らすのかは不明であるが、吸油量の減少効果はある。
又、本発明の豆乳を用いたドーナツは従来の豆乳を用い
たドーナツが大豆臭がしたのに比べ風味的にもそのよう
な臭いがなく、さっぱりした風味を有する。又、本発明
の豆乳の固形分は豆乳の製造工程等により変化するので
特に限定するものではないが、通常、固形分6〜11
%、好ましくは8〜10%とすることが適当である。固
形分を上げようとすると濃縮工程にコストがかかるだけ
でなく粘度の上昇やゲル化が生じ、作業性が悪くなるこ
ともある。又、固形分が少ないとドーナツ生地への添加
が制限されるだけでなく、運送費がかかる等する。本発
明の豆乳はドーナツ生地の粉原料100重量部に対して
20〜80重量部、好ましくは30〜75重量部利用す
ることが適当である。豆乳の添加量が少ないともちもち
した適度な弾力且つふわふわとした口どけを有するドー
ナツとすることが困難となる。又、ドーナツ生地の吸油
量の低下効果も有する。一方、豆乳の添加量が多いとド
ーナツの食感がべたついたものとなり、目的とするもち
もちした適度な弾力且つふわふわとした口どけを得るこ
とが困難になる。又、ドーナツ生地の成形も困難となる
ことがある。The soy milk obtained from swollen soybeans, which are used in the present invention, by soaking them in water without destroying the tissue of soybeans to remove water-soluble components, is soybeans (preferably soybeans that have been dehulled and hypocotyled).
Was soaked in water, hot water or hot water (preferably 50 to 100 ° C.), and swollen soybeans from which soluble components eluted in hot water or hot water were removed were used as a raw material by a known method (preferably the following method). Soy milk is suitable. That is, swollen soybeans are subjected to rotary blade type shearing force to be finely divided into particles having an average particle diameter of 100 microns or less, and then frictional shearing force is made to be finely divided to remove water-insoluble components (mainly okara) in an aqueous system. Soy milk obtained by the above method is preferable. More preferably, the soybeans that have been dehulled and dehypocotyled are soaked in hot water or hot water at 50 to 100 ° C. to remove soluble components that are eluted in the hot water or hot water, and then finely divided. Soymilk obtained by removing the okara is preferred. By dipping in hot water or hot water, the disagreeable components and excess sugar in soybeans are eluted, so when soy milk is used for donuts, it is difficult for it to brown, and it is possible to finish it without burning, and it has a good flavor, The resulting donut can have a firm, moderate elasticity and a fluffy mouthfeel. The soymilk obtained by the conventional method does not completely remove the soybean taste and excess sugars, causes swelling or cracking of donuts, browning, increase in oil absorption, etc. It is difficult to obtain a chewy, moderate elasticity and fluffy mouthfeel. Is the soybean milk's oil absorption reduction effect due to the dissolution of ultrafine okara components (eg, water-soluble hemicellulose) in the micronization process, and whether the soybean protein undergoes some changes in the micronization process to bring about this effect? Is unknown, but it has the effect of reducing oil absorption.
Further, the donut using the soymilk of the present invention does not have such a odor as compared with the conventional donut using the soymilk, but it has a refreshing taste. The solid content of the soymilk of the present invention is not particularly limited as it varies depending on the soymilk production process and the like, but the solid content is usually 6-11.
%, Preferably 8 to 10%. If it is attempted to increase the solid content, not only the concentration step will be costly, but also the viscosity will increase and gelation will occur, which may deteriorate the workability. Also, if the solid content is low, the addition to the dough dough is limited and the transportation cost is high. The soy milk of the present invention is appropriately used in an amount of 20 to 80 parts by weight, preferably 30 to 75 parts by weight, based on 100 parts by weight of the dough dough dough. It is difficult to obtain a donut with a small amount of soy milk added, which has a proper elasticity and a fluffy mouthfeel. It also has the effect of reducing the oil absorption of dough dough. On the other hand, if the amount of soy milk added is large, the texture of the donut becomes sticky, and it becomes difficult to obtain the desired sticky, moderate elasticity and fluffy mouthfeel. Also, forming dough dough can be difficult.
【0008】本発明に用いるおからと豆乳の混合物は、
前記おからと豆乳を任意の割合で混合することが出来
る。この混合割合は特に限定するものではないが、好ま
しくは豆乳の割合が25重量%以上を占めることが適当
である。実用的には、工業的なおから又は豆乳の製造工
程において、おからと豆乳を分離する前のスラリーとし
て得ることが出来る。このスラリーに前記豆乳あるいは
おからを加えて豆乳とおからの組成割合を調製すること
も出来る。好ましい態様としては、膨潤大豆を回転刃型
剪断力を作用させて平均粒子径100ミクロン以下に微
細化した後摩擦剪断力を作用させて微細化して得ること
が出来る。好ましくは、脱皮脱胚軸処理した大豆を50
〜100℃の温水乃至熱水に浸漬し、温水乃至熱水に溶
出する可溶性成分を除いた後微細化して得たスラリーが
好ましい。このようなスラリーを用いて得られたドーナ
ツはもちもちした適度な弾力且つふわふわとした口どけ
を有することができる。又、温水乃至熱水への浸漬によ
り大豆中の嫌味成分や余分な糖質が溶出されるので、か
かるスラリーをドーナツに用いたときに褐変し難く、焦
げにくいものに仕上げることもできる。従来の方法で得
たスラリーでは大豆の嫌味や余分な糖質が完全に除去さ
れず、ドーナツの膨化や割れ、褐変、吸油量の上昇等の
原因となり食感も硬くなり、本発明のようなもちもちし
た適度な弾力且つふわふわとした口どけは得られない。
又、かかるスラリーを用いたドーナツは従来のスラリー
を用いたドーナツが大豆臭を有していたのに比べ風味的
にもそのような臭いがなく、さっぱりした風味を有す
る。かかるスラリーはドーナツ生地の粉原料100重量
部に対して20〜100重量部、好ましくは30〜80
重量部利用することが好ましい。スラリーがこれらの範
囲より少ないと食感の改良や吸油量の低下などの効果が
認められず、逆に範囲より多いと生地の成形が困難とな
り、食感もべたついたものとなる。以上より本発明のお
から、豆乳、スラリーを用いると、他には無いもちもち
した適度な弾力且つふわふわと口どけが良く(口の中に
残らない)、油の吸収が少なくさっぱりとした風味のド
ーナツを得ることが出来る。又ドーナツ製造工程におい
て、ドーナツ生地への分散性も良好である。本発明の微
細化おからは乾燥して用いてもよいが、乾燥するのに多
大なコストがかかり、安価で販売されているドーナツの
原料に用いるには実用的ではなく、又、乾燥により保水
性、分散性等の機能性も未乾燥時に比べ減少するので好
ましくない。本発明のドーナツは、フライ後そのまま販
売することも出来るが、冷凍状態で流通、販売すること
が出来る。又、本発明のドーナツは冷凍品として流通販
売し、消費者が電子レンジなどで解凍して利用すること
も出来る。解凍後ももちもちした適度な弾力且つふわふ
わと口どけの良さは失われない。The mixture of okara and soybean milk used in the present invention is
The above-mentioned okara and soy milk can be mixed at any ratio. The mixing ratio is not particularly limited, but it is preferable that the ratio of soy milk is 25% by weight or more. Practically, it can be obtained as a slurry before the separation of okara and soymilk in the industrial production process of okara or soymilk. The composition ratio of soy milk and okara can be adjusted by adding the soy milk or okara to the slurry. In a preferred embodiment, swollen soybeans can be obtained by applying a rotary blade type shearing force to make them finer to an average particle diameter of 100 microns or less and then making a frictional shearing force to make them finer. Preferably, the soybeans that have been dehulled and hypocotyl-treated
A slurry obtained by immersing in hot water or hot water at -100 ° C. to remove soluble components eluted in the hot water or hot water, and then refining it is preferable. Donuts obtained using such slurries can have a firm, moderate elasticity and a fluffy mouthfeel. In addition, since the disagreeable components and excess sugars in soybeans are eluted by soaking in hot water or hot water, it is possible to finish such a slurry that does not brown easily when used in donuts and that does not easily burn. The slurry obtained by the conventional method does not completely remove the soy taste and excess sugars, causes swelling and cracking of donuts, browning, increases in oil absorption, and the like, and the texture becomes harder. It doesn't have the proper elasticity and fluffy mouthfeel.
Further, the donut using such a slurry has no sour odor as compared with the donut using the conventional slurry having a soybean odor, and has a refreshing taste. The slurry is 20 to 100 parts by weight, preferably 30 to 80 parts by weight, based on 100 parts by weight of the dough dough material.
It is preferable to use parts by weight. When the amount of the slurry is less than these ranges, the effects of improving the texture and lowering the oil absorption are not recognized, and when the amount of the slurry is more than the range, it is difficult to mold the dough and the texture becomes sticky. As described above, the use of soymilk and slurry of the present invention has a unique elasticity, a good elasticity and fluffy mouthfeel (does not remain in the mouth), and a light flavor with a light absorption of oil. You can get donuts. Also, in the donut manufacturing process, the dispersibility in dough dough is good. The micronized okara of the present invention may be dried and used, but it is very costly to dry, and is not practical for use as a raw material for donuts that are sold at a low price, and also retains water by drying. The properties such as properties and dispersibility are also reduced as compared with when they are not dried, which is not preferable. The donut of the present invention can be sold as it is after fried, but it can also be distributed and sold in a frozen state. Further, the donut of the present invention can be distributed and sold as a frozen product, and can be thawed and used by a consumer in a microwave oven or the like. Even after thawing, it retains its moderate elasticity and fluffy mouthfeel.
【0009】[0009]
【実施例】以下に実施例及び比較例を挙げこの発明の効
果をより一層明確にするが、これらは例示であってこの
発明技術思想がこれらの例示によって限定されるもので
はない。EXAMPLES The effects of the present invention will be further clarified by the following examples and comparative examples, but these are examples and the technical idea of the present invention is not limited by these examples.
【0010】製造例1
豆乳と微細化おからを以下のようにして製造した。脱皮
脱胚軸大豆1重量部(以下、部)に水10部を加え、3
0〜50℃で60分間以上浸漬して十分に吸水した脱皮
脱胚軸大豆(水分含量40〜50%)1部に対し、熱水
(90℃)3部を加えたものを回転刃型剪断力により細
断するコミットロール(URSCHEL社製)を用いて2回処
理して平均粒子径45ミクロンの粉砕スラリーを得た。
得られたスラリーを次に高圧ホモゲナイザー(APV社
製)で200Kg/平方cmで2回処理して均質化し、平均
粒子径25ミクロンの微細大豆スラリーを得た。この均
質化した微細大豆スラリーを遠心分離機によって300
0Gで5分間分離して豆乳とおからを得た。この原料豆
乳は固形分9.0重量%で蛋白質5.0重量%、微細化
おからの固形分14.0重量%、平均粒子径は25ミク
ロンであった。尚、粒子径の測定はコールターカウンタ
ー法で行った。Production Example 1 Soymilk and micronized okara were produced as follows. 10 parts of water was added to 1 part by weight (hereinafter referred to as "parts") of molted hypocotyl soybeans,
Rotating blade type shearing was performed by adding 3 parts of hot water (90 ° C) to 1 part of molt exfoliated hypocotyledonous soybean (moisture content 40 to 50%) that had been fully immersed in water at 0 to 50 ° C for 60 minutes or more. It was treated twice using a commit roll (manufactured by URSCHEL) that is shredded by force to obtain a ground slurry having an average particle diameter of 45 microns.
The obtained slurry was then treated twice with a high pressure homogenizer (manufactured by APV Co.) at 200 kg / square cm to homogenize, to obtain a fine soybean slurry having an average particle diameter of 25 microns. This homogenized fine soybean slurry was centrifuged 300 times.
Soy milk and okara were obtained by separating at 0 G for 5 minutes. The raw soybean milk had a solid content of 9.0% by weight, a protein content of 5.0% by weight, a solid content of finely divided okara 14.0% by weight, and an average particle diameter of 25 microns. The particle size was measured by the Coulter counter method.
【0011】実施例1及び比較例1
表1に示す配合で、ドーナツの製造を行った。ここでは
本発明の微細化おからの他に市販おから(固形分22
%、平均粒子径200ミクロン)、乾燥おから(固形分
92%、平均粒子径125ミクロン)を使用し、粉原料
100重量部に対しておから固形換算で7重量%となる
ような配合を組んだ。比較例として粉末セルロースも使
用した。製造方法は以下の通りである。ケーキドーナツ
ミックス粉は鳥越製粉(株)製:TD−105を使用し、
乾燥おからは不二製油(株)製:プロプラス500S、
粉末セルロースは旭化成(株)製:アビセルRC-N81を
使用した。すべての原料をケンウッドミキサーで低速1
分、中低速30秒で攪拌混合し、10分間のフロアタイ
ム後、ドーナツカッターでリング状に分割成形し(生地
重量40g)180℃の油(不二製油(株)製:フリエ
ールA)で5分間フライした。上記のようにして製造し
たドーナツを、フライ後1時間室温にて放置して荒熱を
取り、ポリエチレン製の袋に密封して20℃で保存し、
24時間後にそれぞれのドーナツについて外観、内相、
風味、食感、吸油率について評価を行った。吸油率の計
算は次のようにして行った。フライ後1時間室温にて放
置して荒熱を取ったドーナツの、直径約2cmの部分を
2mm程度にカットし、約5gを秤量し、105±1℃
のドライオーブンで4時間乾燥後、デシケーター中で3
0分間放置後、秤量を行い、水分蒸発量よりドーナツの
固形%を求めた。同様にフライ前の生地の固形%も求め
た。測定値は5点の平均値を取り、下式より吸油率を求
めた。
・吸油率(%)=(ドーナツ固形重量−フライ前生地固形重量)/ドーナツ重量
結果を表2に示した。<表1:ドーナツの配合>
----------------------------------------------------------------------
C−1 T−1 C−2 C−3 C−4
----------------------------------------------------------------------
ケーキドーナツミックス粉 100 100 100 100 100
全 卵 3 3 3 3 3
微細化おから - 50 - - -
市販おから - - 32 - -
乾燥おから - - - 7.6 -
粉末セルロース - - - - 2.6
水 53 42 60 84.4 55
----------------------------------------------------------------------<表2:評価>
----------------------------------------------------------------------
C−1 T−1 C−2 C−3 C−4
----------------------------------------------------------------------
外観 なめらか なめらか ざらつき多 T-1と同様 ひび割れなし
ひび割れ ひび割れ い ややざらつく
あり なし 膨らみ悪い
適度な膨ら 色濃い
み
----------------------------------------------------------------------
内相 やや粗い 密で均一 密で黒い 多数の空洞 やや粗
臍が目立つ
----------------------------------------------------------------------
風味 ソフトだが 適度な弾力 硬く渋味あ 酸化臭 軽いが
食感 油っぽい 口どけ良い り 油っぽい ねたつく
さっぱり やや油っぽ
ふわふわし い
て口の中に
残らない
----------------------------------------------------------------------
吸油率(%)17.46 14.39 16.55 18.28 15.40
----------------------------------------------------------------------Example 1 and Comparative Example 1 Donuts were produced according to the formulations shown in Table 1. Here, in addition to the refined okara of the present invention, commercially available okara (solid content 22
%, Average particle size 200 micron), dry okara (solid content 92%, average particle size 125 micron), and blended to 100 parts by weight of powder raw material to be 7% by weight in terms of solid okara. I assembled it. Powdered cellulose was also used as a comparative example. The manufacturing method is as follows. As the cake donut mix flour, TD-105 manufactured by Torikoshi Milling Co., Ltd. is used,
Dry Okara from Fuji Oil Co., Ltd .: Proplus 500S,
As the powdered cellulose, Avicel RC-N81 manufactured by Asahi Kasei Co., Ltd. was used. Low speed 1 for all ingredients with Kenwood mixer
After mixing for 30 minutes at low and medium speeds for 30 seconds and after flooring for 10 minutes, split into a ring shape with a donut cutter (fabric weight: 40 g) and use oil at 180 ° C (Furiere A manufactured by Fuji Oil Co., Ltd.) for 5 minutes. I flew for a minute. The donut produced as above is left at room temperature for 1 hour after frying to remove the heat, sealed in a polyethylene bag and stored at 20 ° C.
After 24 hours, the appearance, internal phase,
The flavor, texture and oil absorption were evaluated. The oil absorption rate was calculated as follows. After the frying is left at room temperature for 1 hour to remove the rough heat, a donut with a diameter of about 2 cm is cut into about 2 mm, and about 5 g is weighed, and 105 ± 1 ° C.
3 hours in a desiccator after drying for 4 hours in a dry oven
After left for 0 minutes, the dough was weighed and the solid% of the donut was determined from the amount of water evaporation. Similarly, the solid% of the dough before frying was also determined. The measured value was an average value of 5 points, and the oil absorption rate was calculated by the following formula. Oil absorption rate (%) = (solid weight of donut-solid weight of dough before frying) / weight of donut The results are shown in Table 2. <Table 1: Donut mix> ------------------------------- ---------------------------- C-1 T-1 C-2 C-3 C-4 ------- -------------------------------------------------- ------------- Cake donut mix flour 100 100 100 100 100 Whole egg 3 3 3 3 3 Micronized okara-50---Commercial okara--32--Dried okara- --7.6-Powdered cellulose----2.6 Water 53 42 60 84.4 55 --------------------------------- ------------------------------------- <Table 2: Evaluation> ------- -------------------------------------------------- ------------- C-1 T-1 C-2 C-3 C-4 ---------------------- ------------------------------------------------ Appearance Smooth Smooth Roughness Same as T-1 No cracks Cracks Cracks Somewhat rough Yes No Swelling Moderate swelling Darkness ------------------------ ---------------------------------------------- Rough, dense and uniform Dense, black Many cavities Somewhat rough umbilical cord stands out ------------------------------------ ----------------------------------- Flavor Soft but moderate elasticity Hard and astringent Oxidizing odor Light but food Sensitive oily mouthfeel Good oily squeaky refreshing Somewhat oily fluffy and does not remain in the mouth --------------------- ------------------------------------------------- Oil absorption Rate (%) 17.46 14.39 16.55 18.28 15.40 ----------------------------------------- -----------------------------
【0012】実施例2及び比較例2
表3に示す配合でドーナツを製造した。製造方法、評価
方法は比較例1と同様に行った。ここでは比較例とし
て、分離大豆蛋白(不二製油(株)製:プロリーナ25
0R)も使用した。結果を表4に示す。<表3>
---------------------------------------------------------------
C−4 T−2 C−5 C−6
---------------------------------------------------------------
ケーキドーナツミックス粉 100 100 100 100
全卵 3 3 3 3
本発明豆乳 - 65 - -
市販豆乳 - - 65 -
分離大豆蛋白 - - - 3.5
水 53 - - 55
---------------------------------------------------------------
(市販豆乳:名古屋製酪(株)製 無調整豆乳)<表4>
----------------------------------------------------------------------
C−4 T−2 C−5 C−6
----------------------------------------------------------------------
外観 なめらか なめらか 割れ多い リングの内側に
ひび割れあり ひび割れなし 膨らみ過ぎ 割れ生じる
適度な膨らみ 若干色濃い
----------------------------------------------------------------------
内相 やや粗い 密で均一 密で均一 密で均一
----------------------------------------------------------------------
風味 ソフトだが 適度な弾力 弾力弱い 重たく
食感 油っぽい 口どけ良い やや油っぽい 飲み込みづらい
さっぱり
ふわふわして
口に残らない
----------------------------------------------------------------------
吸油率(%) 17.46 14.20 16.01 15.45
----------------------------------------------------------------------Example 2 and Comparative Example 2 Donuts were produced in the formulations shown in Table 3. The manufacturing method and the evaluation method were the same as in Comparative Example 1. Here, as a comparative example, soybean protein isolate (Proliner 25 manufactured by Fuji Oil Co., Ltd.)
0R) was also used. The results are shown in Table 4. <Table 3> ---------------------------------------------- ----------------- C-4 T-2 C-5 C-6 --------------------- ------------------------------------------ Cake donut mix flour 100 100 100 100 Whole egg 3 3 3 3 Soy milk of the present invention-65--Commercial soy milk--65-Soy protein isolate---3.5 Water 53--55 ------------------- -------------------------------------------- (Commercial soy milk: made in Nagoya Unadjusted soy milk manufactured by Dairy Co., Ltd. <Table 4> ------------------------------------- --------------------------------- C-4 T-2 C-5 C-6 ----- -------------------------------------------------- --------------- Appearance Smooth and smooth Many cracks Inside the ring There are cracks There is no cracks There is too much swelling There is moderate swelling slightly cracked ------------ -------------------------------------------------- -------- Inner phase Slightly coarse Dense and uniform Dense and uniform Dense and uniform ----------------------------- ------ ----------------------------------- Flavor Soft but moderate elasticity Weak elasticity Heavy texture Oily mouth Very good, slightly oily, difficult to swallow, refreshing and fluffy and does not leave in the mouth ---------------------------------- ------------------------------------ Oil absorption rate (%) 17.46 14.20 16.01 15.45 ----- -------------------------------------------------- ---------------
【0013】実施例3
表5に示す配合でドーナツを製造した。製造方法、評価
方法は比較例1と同様に行った。結果を表6に示す。<表5>
-------------------------------------------------------
T−3 T−4
-------------------------------------------------------
ケーキドーナツミックス粉 100 100
全卵 3 3
豆乳おから混合物 75 -
本発明豆乳 - 60
本発明おから - 15
-------------------------------------------------------
Example 3 A donut was prepared according to the formulation shown in Table 5. The manufacturing method and the evaluation method were the same as in Comparative Example 1. The results are shown in Table 6. <Table 5> ---------------------------------------------- --------- T-3 T-4 ----------------------------------- -------------------- Cake Donut Mix Flour 100 100 Whole Egg 3 3 Soy Milk Okara Mixture 75-Soy Milk of the Invention-60 Okara of the Invention-15 --- -------------------------------------------------- -
【0014】[0014]
【発明の効果】以上説明したように、本発明によりもち
もちした適度な弾力且つふわふわと口どけの良さ(口の
中に残らない)を有し、風味の優れたドーナツが製造出
来るようになったものである。又本発明のドーナツは、
油の吸収が少なくさっぱりとした風味とすることが出来
た。これは従来よりもっと吸油量を減少出きるものであ
った。又、褐変し難い効果も有していた。As described above, according to the present invention, it is possible to produce a donut having an appropriate elasticity and a soft and fluffy mouthfeel (not left in the mouth) and an excellent flavor. It is a thing. The donut of the present invention is
It was possible to obtain a refreshing flavor with little oil absorption. This resulted in a much smaller oil absorption than before. In addition, it also had the effect of being less prone to browning.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平5−316983(JP,A) 特開 平11−42057(JP,A) (58)調査した分野(Int.Cl.7,DB名) A21D 2/08 - 2/36 A23G 3/00 A23L 1/20 ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-5-316983 (JP, A) JP-A-11-42057 (JP, A) (58) Fields investigated (Int.Cl. 7 , DB name) A21D 2/08-2/36 A23G 3/00 A23L 1/20
Claims (6)
ナツの製造法において、該おからが、膨潤大豆を回転刃
型剪断力を作用させて平均粒子径100ミクロン以下に
微細化した後摩擦剪断力を作用させて微細化して豆乳を
分離して得た平均粒子径5〜40ミクロンの未乾燥おか
らであることを特徴とするドーナツの製造法。1. A dough using okara for dough dough.
In the method for producing nuts, the soybean milk is obtained by separating swollen soybeans into a soybean milk by applying a rotary blade type shearing force to reduce the average particle size to 100 microns or less and then applying a frictional shearing force to reduce the size. A method for producing a donut, characterized by comprising undried okara having an average particle size of 5 to 40 microns .
て未乾燥おからを5〜100重量部利用する請求項1の
製造法。2. A process according to claim 1 utilizing 5 to 100 parts by weight of undried okara against powdery raw material 100 parts by weight of the donut dough.
ツの製造法において、該豆乳が、大豆の組織を壊さずに
水に浸漬し水溶性成分を除去した膨潤大豆を回転刃型剪
断力を作用させて平均粒子径100ミクロン以下に微細
化した後摩擦剪断力を作用させて微細化し、おからを分
離して得た豆乳であることを特徴とするドーナツの製造
法。3. A donut using soymilk for dough dough.
In tool manufacturing method, the soybean milk, without breaking the soybean tissue
Swollen soybeans that have been soaked in water to remove water-soluble components are subjected to rotary blade-type shearing force to reduce the average particle size to 100 microns or less, and then friction shearing force to reduce the size to obtain okara. A method for producing a donut, which is soy milk.
て豆乳を20〜80重量部利用する請求項3の製造法。4. The method according to claim 3 , wherein soy milk is used in an amount of 20 to 80 parts by weight based on 100 parts by weight of the dough dough dough.
いるドーナツの製造法において、該おから及び豆乳が、
膨潤大豆を回転刃型剪断力を作用させて平均粒子径10
0ミクロン以下に微細化した後摩擦剪断力を作用させて
微細化したおからと豆乳の混合物であることを特徴とす
るドーナツの製造法。5. Okara and soy milk are used for dough dough.
In the method of producing a donut, the okara and soy milk are
The swollen soybeans are subjected to a rotary blade type shearing force to give an average particle size of 10
A method for producing a donut, which is a mixture of okara and soybean milk that has been refined to a size of 0 micron or less and then subjected to frictional shearing force.
て未乾燥おから及び豆乳(スラリー)を20〜100重
量部利用する請求項5の製造法。6. The method according to claim 5 , wherein 20 to 100 parts by weight of undried okara and soy milk (slurry) are used with respect to 100 parts by weight of the dough dough dough.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14900499A JP3414322B2 (en) | 1999-05-28 | 1999-05-28 | Donut manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP14900499A JP3414322B2 (en) | 1999-05-28 | 1999-05-28 | Donut manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2000333593A JP2000333593A (en) | 2000-12-05 |
JP3414322B2 true JP3414322B2 (en) | 2003-06-09 |
Family
ID=15465568
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP14900499A Expired - Fee Related JP3414322B2 (en) | 1999-05-28 | 1999-05-28 | Donut manufacturing method |
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Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP4269681B2 (en) * | 2000-12-26 | 2009-05-27 | 不二製油株式会社 | Manufacturing method of food containing water and fat |
KR100710414B1 (en) | 2005-01-31 | 2007-04-24 | (주)송정원 | doughnuts made of bean-curd and method for producing the same |
JP2007236229A (en) * | 2006-03-06 | 2007-09-20 | Nonaka Kamaboko Kk | Doughnut containing fish meat paste |
JP4593673B2 (en) * | 2008-12-27 | 2010-12-08 | 久子 山本 | Method for producing green soybean donut |
JP6396517B2 (en) * | 2017-01-16 | 2018-09-26 | 和光食品株式会社 | Okara-containing composition and method for producing the same |
CN109567007A (en) * | 2018-12-17 | 2019-04-05 | 安徽师范大学 | A kind of new type of health rice cake and its production technology |
-
1999
- 1999-05-28 JP JP14900499A patent/JP3414322B2/en not_active Expired - Fee Related
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JP2000333593A (en) | 2000-12-05 |
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