JP2017018040A - Donut sugar and manufacturing method thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a donut sugar having high resistance to crying and having a good mouth-feel, and a method for producing the same. SOLUTION: The product contains crystalline glucose coated with an oil and fat having a viscosity of 0.1 Pa·s at 20 to 45° C. when cooled from a product temperature of 70° C., and the water content of the crystalline glucose is 5.0. The method for producing a donut sugar comprises the steps of coating dough sugar and crystalline glucose by stirring and mixing the melted fat and oil, and coating the crystalline glucose. [Selection diagram] None

Description

  The present invention relates to a donut sugar that adheres to the surface of a confectionery such as a donut or a bread, and more particularly to a donut sugar that has excellent cry resistance and good mouthfeel.

  Donut sugar is a powder product that is used to improve the appearance and flavor of fried confectionery such as donuts, Western confectionery such as cakes, and bread such as fried bread. It is prepared by coating powder sugars such as full sucrose, sucrose, maltose, lactose, dextrin, and mash with oils and fats. When dough sugar is attached to a donut or the like, and a phenomenon of deliquescence (hereinafter referred to as “crying”) occurs over time, the commercial value is impaired, and thus high resistance to crying is required. On the other hand, when powdered sugar is coated with high melting point oils to improve cry resistance, deterioration of mouthfeel of donut sugar during eating, moist feeling, deterioration of adhesion to donuts, etc. occur There's a problem.

  For this reason, various developments have been made in order to obtain a donut sugar having high crying resistance and good mouthfeel and adhesion. For example, in Patent Document 1, for the purpose of coating sugar (dough sugar in the present specification) that does not cry even after 3 days or more, has a good mouthfeel, and feels moderate sweetness, Disclosed is a coating sugar composition comprising glucose, dextrin, and a homogeneous mixture of two types of fats and oils whose melting points are in the different ranges of 45 to 55 ° C and 55 to 65 ° C, and the difference between the melting points of both is 5 ° C or more. Yes. Moreover, in patent document 2, melting | fusing point is 50 degreeC or more on the particle | grain surface of a powdered sugar for the purpose of the covering powdery sugar (dough sugar in this specification) whose hygroscopic property is very low and the adhesiveness to donuts etc. is favorable. There is disclosed a coated powdered saccharide characterized in that a coating layer made of fats and oils is applied and oils and fats that are liquid at 25 ° C. are attached to the outer layer portion of the coating layers. Furthermore, in Patent Document 3, a particle size composition in which a ratio of a fraction of 300 μm or less to 150 μm and a fraction of 150 μm or less is 3: 7 to 5: 5 for the purpose of improving the “crying” and the feeling of adhesion. The donut sugar which coat | covered the powder saccharides which have this with fats and oils is disclosed.

JP-A-9-201166 Japanese Patent Laid-Open No. 11-56290 JP 2011-87491 A

  However, even if the techniques disclosed in Patent Documents 1 to 3 are used, in a donut sugar, it is not sufficient to achieve both high crying resistance and good mouthfeel, and further development is required.

  Accordingly, an object of the present invention is to provide a donut sugar having a high resistance to crying and a good mouthfeel, and a method for producing the donut sugar.

  In order to achieve the above object, the present inventors have conducted various studies on the types of oils and fats that have been studied and requirements other than the selection of secondary materials to be added. I found it to have a big impact.

  That is, the above object is achieved by a donut sugar containing crystalline glucose coated with fats and oils, characterized in that the moisture of the crystalline glucose is 5.0 to 10.0% by mass. By coating the crystalline glucose having moisture in the above range with fats and oils, it is possible to obtain a donut sugar having resistance to crying due to the coating of fats and oils and having a good mouthfeel. The water content of the crystalline glucose is preferably 7.0 to 9.5% by mass.

In the donut sugar according to the present invention, the oil / fat preferably has a temperature (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C. to 20 to 45 ° C. By using the fats and oils with the above parameters (T _{0.1 Pa · s} ) in the above range, a donut sugar having high crying resistance, good mouthfeel and good moist feeling can be obtained. . The parameter (T _{0.1 Pa · s} ) is more preferably 20 to 41 ° C.

  The above object is also a method for producing donut sugar comprising the steps of stirring and mixing melted fats and oils with crystalline glucose and coating the crystalline glucose with the fats and oils, wherein the water content of the crystalline glucose is 5.0 to It is achieved by a production method characterized by 10.0 mass%. This makes it possible to produce a donut sugar having resistance to crying due to the coating of fats and oils and having a good mouthfeel.

In the production method of the present invention, the oil or fat preferably has a temperature (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C. to 20 to 45 ° C. As a result, a donut sugar having high crying resistance, good mouthfeel, good moist feeling, and good adhesion can be produced.

  Moreover, in the manufacturing method of this invention, it is preferable to perform the said stirring and mixing at 50 degrees C or less. Thereby, the water | moisture content of a crystalline glucose can be maintained and the donut sugar which has a better lipstick can be manufactured.

  According to the present invention, in a donut sugar, since the crystalline glucose coated with fats and oils has a predetermined moisture, the donut sugar has resistance to crying due to the coating of fats and oils and has a good mouthfeel. Can do.

[Donut sugar]
The donut sugar of the present invention is a donut sugar characterized in that it contains crystalline glucose coated with fats and oils, and the water content of the crystalline glucose is 5.0 to 10.0% by mass. Conventionally, studies on oils and fats to be coated have been made mainly as techniques for achieving both crying resistance and mouthfeel, such as controlling the melting point of the oils and fats to be coated and making the coating have a multilayer structure. On the other hand, regarding the powdered sugar to be coated, many investigations such as constituent components have not been made, and there is no report of a preferable range etc. especially regarding the moisture of the powdered sugar. In the present invention, by using crystalline glucose having a moisture content of 5.0 to 10.0% by mass as the powdered sugar to be coated with fats and oils, a good mouth can be obtained without affecting the improvement effect of crying resistance by the coating of fats and oils. It can be a donut sugar with dough. In general, considering the “crying” of donut sugar, it seems that it is better to have less water in powdered sugar, but if it is in the above range, it will not affect the “crying” of donut sugar, It is thought that the mouthfeel is improved by the moisture. Furthermore, in order to make a donut sugar having a good mouthfeel without affecting the improvement effect of crying resistance by the coating of fats and oils, the water content of the crystalline glucose is preferably 7.0 to 9.5% by mass. .

  In the donut sugar of the present invention, the crystalline glucose includes a powder containing water-containing crystalline glucose (such as water-containing crystalline glucose (Japanese Agricultural Standard product) and whole sugar glucose (Japanese Agricultural Standard product)) and / or anhydrous crystalline glucose. Powders (such as anhydrous crystalline glucose (Japanese Agricultural Standard product)) can be used. The glucose content of these powders is usually 95.0% by mass or more in terms of anhydride, preferably 97.0% by mass or more, and more preferably 99.0% by mass or more. The water content of the crystalline glucose may be adjusted in any way. For example, the crystalline glucose may be flowed by stirring or the like, if necessary, in a dry or high humidity environment. The above-mentioned water-soluble crystalline glucose may be used as it is. Further, the powder containing the above-mentioned water-containing crystalline glucose and the powder containing the anhydrous crystalline glucose may be mixed and adjusted to a predetermined moisture within the above range. In order to obtain a donut sugar having a better mouthfeel, it is preferable to use, as crystalline glucose, hydrous crystalline glucose and / or anhydrous crystalline glucose having a glucose content of 99.0% by mass or more in terms of anhydride. More preferably, water-containing crystalline glucose is used. Commercially available water-soluble crystal glucose, anhydrous crystal glucose, and total sugar glucose can be used as appropriate. In addition, the water | moisture content of crystalline glucose can be measured by a conventional method. For example, 5 g of a sample can be accurately weighed, dried for 1 hour with a thermostat adjusted to 105 ° C., allowed to cool for 1 hour, then dried mass is weighed, and the reduced mass can be calculated as moisture.

In the donut sugar of the present invention, fats and oils can be used without particular limitation as long as they are generally used in donut sugar. In the present invention, the oil and fat to be used preferably has a temperature (T _{0.1 Pa · s} ) at which the viscosity of the oil and fat becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C. to 20 to 45 ° C.

Generally, selection of fats and oils of donut sugar is performed using the melting point (melting point (increased melting point) measured based on the standard fat analysis method 2.2.4.2-1996) as an index. The parameter (T _{0.1 Pa · s} ) is a temperature that rises to a predetermined viscosity (0.1 Pa · s) when the temperature is lowered after melting the fat at 70 ° C. It is an index of the properties of fats and oils at temperature. In addition, when manufacturing donut sugar, a sufficiently melted fat is used after cooling to a predetermined temperature, so the above parameter (T _{0.1 Pa · s} ) is the use of the fat at a predetermined temperature during manufacture. It is also an index of ease of operation. Therefore, as will be described later, in the donut sugar of the present invention in which the temperature condition during production is important, it can be a more useful index than the melting point. If the above parameter (T _{0.1 Pa · s} ) is in the above range, the above-mentioned water crystalline glucose is coated well, has high crying resistance, good mouthfeel, and good moist feeling. It has a donut sugar having good adhesion. In order to obtain a donut sugar having higher crying resistance, better mouthfeel, better moist feeling, and good adhesion, the above parameter (T _{0.1 Pa · s} ) is More preferably, it is 20-41 degreeC, and it is especially preferable that it is 20-38 degreeC.

  In the donut sugar of the present invention, the content of fats and oils is not particularly limited, but if it is too much, the mouthfeel may deteriorate, and if it is too little, the resistance to crying may be lowered. On the other hand, 1-15 mass parts of fats and oils are preferable, 3-10 mass parts is more preferable, and 5-8 mass parts is especially preferable.

The fats and oils in the present invention are, for example, soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, sunflower oil, sesame oil, peanut oil, olive oil, rice oil, palm oil, palm kernel oil, coconut oil, fish oil, beef tallow And animal and vegetable fats and oils such as pork fat, and fractionated fats and oils obtained by collecting high melting point parts such as hydrogenated hydrogenated oil, palm oil and palm oil, or a mixture of two or more of these. As the fats and oils, commercially available fats and oils having predetermined parameters (T _{0.1 Pa · s} ) can be appropriately used.

  In the donut sugar of the present invention, if necessary, auxiliary materials generally used for donut sugar can be used. Examples thereof include starch such as corn starch, coffee powder, cocoa powder, cinnamon powder, yellow powder, powder seasoning, and powder flavor.

  The usage method of the donut sugar of this invention does not have a restriction | limiting in particular, It can use similarly to the conventional donut sugar. For example, it can be used by being sprinkled or pressed on a fried confectionery such as a donut, a Western confectionery such as a cake, a cookie or a shoe, or a bread such as a fried bread, croissant or Danish.

[Manufacturing method of donut sugar]
The method for producing donut sugar of the present invention includes a step of stirring and mixing melted fats and oils with crystalline glucose and coating the crystalline glucose with the fats and oils, and the water content of the crystalline glucose is 5.0 to 10.0 mass. It is a manufacturing method characterized by being%. As described above, the use of crystalline glucose having a moisture content of 5.0 to 10.0% by mass makes it possible to produce a donut sugar having resistance to crying due to the coating of fats and oils and having a good mouthfeel. The preferable water content of the crystalline glucose is as described above.

In the production method of the present invention, the oil or fat preferably has a temperature (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C. to 20 to 45 ° C. As described above, if the above parameter (T _{0.1 Pa · s} ) is within the above range, it has high crying resistance, good mouthfeel, good moist feeling, and good adhesion. Donut sugar can be produced. More preferable parameters (T _{0.1 Pa · s} ) of the oil and fat are as described above.

  A concrete method for producing a donut sugar according to the present invention is basically the same as the conventional method for producing a donut sugar. For example, first, crystalline glucose prepared to have a desired moisture content is put into a mixer and stirred while warming as necessary. Next, the melted fats and oils are put into the mixer, mixed with stirring, and the crystalline glucose is coated with the fats and oils. Thereafter, if necessary, the above-mentioned auxiliary materials such as corn starch are added and further stirred and mixed to obtain a donut sugar.

In the production method of the present invention, the temperature at which fats and oils are melted and the temperature at which fats and oils melted in crystalline glucose are stirred and mixed are not particularly limited, and can be appropriately adjusted according to the type of fats and oils. In the production method of the present invention, as described above, the crystalline glucose to be coated contains a predetermined amount of water, so that the water is sufficiently maintained and a donut sugar having a better mouthfeel is produced. It is preferable to carry out stirring and mixing of glucose and fats and oils at 50 ° C. or less. Also for this condition, the parameter (T _{0.1 Pa · s} ) is preferably in the above range.

Hereinafter, the present invention will be described in detail with reference to examples.
1. Preparation of crystalline glucose with different water content Commercially available anhydrous crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) and hydrous crystalline glucose (manufactured by Showa Sangyo Co., Ltd.) as they are, and hydrous crystalline glucose in dry or high humidity conditions The water-soluble crystalline glucose shown in Table 1 was prepared. For the measurement of moisture, 5 g of a sample was accurately weighed with an electronic balance, dried for 1 hour in an incubator adjusted to 105 ° C., allowed to cool for 1 hour, then accurately weighed in the same manner, and the following formula:
Moisture (mass%) = 100 × {(mass before drying−mass after drying) / (mass before drying)}
Thus, the moisture (mass%) was calculated.

2. Selection of Oils and Fats As shown in Table 2, oils and fats having different temperatures (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C were selected. For reference, the rising melting point (melting point according to the standard oil and fat analysis test method 2.2.4.2-1996) was also measured. The parameter (T _{0.1 Pa · s} ) and the rising melting point were measured as follows.
(1) Parameter (T _{0.1Pa · s} )
When using a rheometer (Advanced rheometer AR2000 manufactured by TA Instruments Japan (use plate: 40 mm steel plate)) and setting a 5 g sample and cooling from 70 ° C. to 10 ° C. over 10 minutes, the viscosity is 0.1 Pa · The temperature at which s was obtained was recorded.
(2) Rising viscosity According to the standard fat and oil analysis test method 2.2.4.2-1996, the viscosity was measured with an automatic rising melting point measuring device manufactured by Elex Scientific using a glass capillary (manufactured by Drummond (length: 75 mm)). The average value measured twice was used as the measurement value.

3. Preparation of donut sugar Donut sugar of each Example and Comparative Example was prepared with the formulation shown in Tables 3-5. Specifically, first, each crystalline glucose was put into a mixer and heated and stirred, and each of the fats and oils melted therein was added and stirred and mixed. Stirring and mixing were performed at 50 ° C. or lower. Thereafter, starch was added and further mixed by stirring to obtain a donut sugar.

4). Evaluation of donut sugar After the donut sugar of each of the examples and comparative examples obtained was attached to a yeast donut prepared by a conventional method, it was sealed in a polyethylene bag and sealed at 25 ° C for 3 days. Stored. About the donut sugar adhering to each yeast donut, sensory evaluation was performed by the following evaluation criteria. Each evaluation result was obtained by calculating an average value of evaluation points by 10 panelists and rounding off the decimals.
[Evaluation criteria]
(1) Stickiness The stickiness was evaluated based on the following criteria based on visual and hand touch.
5: No stickiness at all.
4: Almost no stickiness.
3: Slightly sticky but acceptable.
2: There is stickiness.
1: Very sticky.
(2) Mouth throat Mouth throat was evaluated for breakage over time after putting it in the mouth according to the following criteria.
5: Very good mouthfeel.
4: Good mouth.
3: The mouth is slightly better.
2: The mouth is slightly bad.
1: Bad mouth.
(3) Moist feeling The moist feeling was evaluated based on the following criteria for the touch immediately after putting in the mouth.
5: Very moist.
4: Moist.
3: Slightly moist.
2: Slightly smooth.
1: Very free-flowing.
The moist feeling of the donut sugar is evaluated as a further effect of the present invention.

5. Evaluation results Table 3 shows the evaluation results of donut sugars prepared using crystalline glucose (see Table 1) having different water contents. As shown in Table 3, the donut sugar of Examples 1 to 4 having a moisture content of crystalline glucose of 5.0 to 10.0% by mass has a good evaluation of stickiness, that is, high resistance to crying and mouthfeel. Evaluation was good. On the other hand, the donut sugars of Comparative Examples 1 to 3 in which the water content of the crystalline glucose was less than 5.0% by mass were good in stickiness and high in crying resistance, but poor in mouthfeel. Further, Comparative Example 4 in which the water content of the crystalline glucose was more than 10.0% by mass had a good mouthfeel evaluation, but the evaluation of stickiness was poor and the crying resistance was low. In Examples 1 to 4, it was recognized that the moist feeling was good.

  Table 4 shows the evaluation of the donut sugar in which the water of crystalline glucose was prepared by mixing commercially available anhydrous crystalline glucose (crystalline glucose A) and hydrous crystalline glucose (crystalline glucose F). As shown in Table 4, Example 5 in which the water content of the crystalline glucose was 5.0% by mass had good evaluation of stickiness, that is, high crying resistance and good evaluation of mouthfeel. On the other hand, the donut sugar of Comparative Example 5 in which the water content of crystalline glucose was less than 5.0% by mass was good in stickiness and high in crying resistance, but poor in mouthfeel. Therefore, it is recognized that the moisture control of crystalline glucose is the same regardless of whether it is controlled by mixing anhydrous crystalline glucose and hydrous crystalline glucose, or by adjusting the moisture of anhydrous crystalline glucose and / or hydrous crystalline glucose. It was. In Example 5, it was recognized that the moist feeling was also good.

Further, Table 5 shows evaluation results of donut sugars prepared using fats and oils having different temperatures (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C. As shown in Table 5, in Examples 6 to 12 in which the fats and oils having a parameter (T _{0.1 Pa · s} ) of 20.2 to 45.0 ° C. were used alone or in combination, the evaluation of stickiness was good. The crying resistance was high, and the evaluation of mouth opening was good. In addition, these examples had good evaluation of moist feeling. Therefore, it was suggested that the parameters (T _{0.1 Pa · s} ) of the fats and oils used for the donut sugar are preferably 20 to 45 ° C.

As described above, the donut sugar containing the crystalline glucose coated with the oil according to the present invention, wherein the moisture of the crystalline glucose is 5.0 to 10.0% by mass, has high crying resistance, and It was suggested that the mouth is a good donut sugar. Furthermore, donut sugar using oils and fats having a viscosity of 0.1 Pa · s when cooled from a product temperature of 70 ° C. (T _{0.1 Pa · s} ) is 20 to 45 ° C. has high crying resistance. It was suggested that it is a donut sugar having a good mouthfeel and a good moist feeling.

  In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.

According to the present invention, it is possible to provide a donut sugar having high crying resistance and good mouthfeel.

Claims (5)

A donut sugar containing crystalline glucose coated with fats and oils,
The donut sugar characterized in that the moisture of the crystalline glucose is 5.0 to 10.0% by mass. The dough sugar according to claim 1, wherein the oil or fat has a temperature (T _{0.1 Pa · s} ) at which the viscosity becomes 0.1 Pa · s when cooled from a product temperature of 70 ° C to 20 to 45 ° C. A method for producing donut sugar comprising the steps of stirring and mixing melted fat and oil with crystalline glucose and coating the crystalline glucose with the fat and oil,
The manufacturing method characterized by the water | moisture content of the said crystalline glucose being 5.0-10.0 mass%. The said fats and oils are the manufacturing methods of Claim 3 whose temperature (T0.1Pa * _s ) from which viscosity becomes 0.1 Pa * s when cooled from the product temperature of 70 degreeC is 20-45 degreeC. The manufacturing method of Claim 3 or 4 which performs the said stirring and mixing at 50 degrees C or less.