JP2024089209A - Fried bakery products and their manufacturing method - Google Patents

Abstract

To provide a producing method for making food texture of a fried bakery product soft and moist, the fried bakery product being fried with oil and fat in which SFC (solid fat content) at 20°C is 2.0 or more, and a fried bakery product obtained thereby.SOLUTION: A fried bakery product produced by a producing method comprising a step for adhering liquid oil which is liquid at 20°C on the surface of a bakery product such as doughnut and fried bread fried by using, as frying oil, oil and fat in which SFC (solid fat content) at 20°C is 2.0 or more becomes a fried bakery product having oiliness, soft, and moist food texture.SELECTED DRAWING: None

Description

The present invention relates to a fried bakery product fried in a fat having an SFC (solid fat content) of 2.0 or more at 20°C, and a method for producing the same.

Fried bakery products such as yeast doughnuts, deep-fried bread, and cake doughnuts are generally deep-fried using oils and fats with a high SFC (solid fat content) at 20°C (room temperature range) to reduce the oiliness of the fried bakery products as a whole. However, while using oils and fats with a high SFC (solid fat content) at 20°C (room temperature range) can reduce the oiliness of the fried bakery products as a whole, it has the problem that the surface tends to dry out and become hard and skin-like in texture.

On the other hand, in the manufacture of fried snacks, it has been proposed to improve the oxidation stability and flavor and texture by applying a liquid oil-and-fat coating oil composition to the surface of dough fried with palm-based oil (Patent Document 1). The fried snacks in question are rice crackers and other rice crackers and other snack foods, and Patent Document 1 describes how the formation of an oil film of coating oil on the surface of the fried snacks significantly improves the flavor and texture, and how a synergistic effect is achieved when an emulsifier is added to the oil. In addition, in the case of fried rice crackers, potato chips, snack foods, etc., it is widely practiced to apply an oil containing an emulsifier as a finishing coat to improve oxidation stability, impart a crispy texture, and prevent deterioration of the crispy texture (Patent Documents 2 and 3).

In this way, it has been common to coat the surface of fried snacks with fats and oils to improve oxidation stability and impart a crispy texture, but this has not resulted in the desired moist and soft texture or soft surface.
For this reason, in the case of donuts, syrup is soaked into the donuts to improve the moistness and softness, but this leads to a problem of the taste becoming too sweet. It has also been proposed to impart a moist texture to dough for fried bakery products by adding a cellulose derivative in an emulsion state (Patent Document 4), but this only makes the whole product moist, and does not impart a soft feel to the surface. Also, since cellulose derivatives are food additives, their use has been avoided in some cases.

JP 2003-102389 A Japanese Patent Application Laid-Open No. 56-29967 JP 2000-253818 A JP 2020-96572 A

The present invention aims to provide a method for producing fried bakery products, such as donuts and deep-fried bread, fried in oils and fats having an SFC of 2.0 or more at 20°C, that have a soft and moist texture without relying on food additives such as emulsifiers and thickeners, and to provide fried bakery products obtained by this method.

In recent years, there has been a demand for methods to improve the texture of food without relying on food additives such as emulsifiers and thickeners.
The present inventors have conducted intensive research into a method for making the texture of fried bakery products fried with fats and oils having an SFC of 2.0 or more at 20°C moist and soft without relying on food additives such as emulsifiers and thickeners. As a result, they have found that the problem can be solved by applying a liquid oil that is liquid at 20°C to the surface of bakery products fried with fats and oils having an SFC of 2.0 or more at 20°C, and have completed the present invention.

The present invention relates to a method for producing fried bakery products as set forth below in (1) to (6).
(1) A method for producing fried bakery products by frying using a fat having an SFC (solid fat content) of 2.0 or more at 20°C as the frying oil, the method comprising the step of adhering a liquid oil that is liquid at 20°C to the surface of the bakery products fried using a fat having an SFC of 2.0 or more at 20°C as the frying oil.
(2) The method for producing a product described in (1) above, wherein the liquid oil has a temperature of 100°C or lower.
(3) The method according to (1) or (2) above, wherein the liquid oil comprises at least one selected from high oleic canola oil, corn oil, rice oil, sesame oil, olive oil, avocado oil, high oleic sunflower oil, and linseed oil.
(4) The method for producing a product according to (1) above, wherein the dough and/or liquid oil of the bakery product do not contain an emulsifier.
(5) The method according to (1) above, wherein the frying oil does not contain palm oil.
(6) The manufacturing method described in (1) above, further comprising a step of applying a topping material or coating material to the surface to which the liquid oil is applied.

The present invention also relates to the following fried bakery products (7) and (8) and a method for improving texture (9).
(7) A fried bakery product fried in an oil or fat having an SFC (solid fat content) of 2.0 or more at 20°C and having a liquid oil that is liquid at 20°C attached to its surface.
(8) The fried bakery product according to (7) above, further comprising a topping or coating material attached to a part or all of the surface to which the liquid oil is attached.
(9) A method for improving the texture of fried bakery products, comprising applying a liquid oil that is liquid at 20°C to the surface of the bakery products fried using a fat or oil having an SFC (solid fat content) of 2.0 or more at 20°C as the frying oil.

Fried bakery products that are fried in solid oils and fats to reduce oiliness can address the problem of the surface drying out and becoming hard and skinny without relying on food additives such as emulsifiers or thickeners, and can produce fried bakery products with a moist and soft texture. Furthermore, fried bakery products such as wholesale donuts (bagged donuts) that are fried in factories and then distributed to the market do not reach consumers until the next day, and are expected to be eaten for another 1 to 3 days, and this moist and soft texture not only persists until the time of eating, but is rather noticeable during that time.

In addition, in the case of frozen bakery dough, it is known that water is added sparingly to prevent the dough from deteriorating during freezing, but this further increases the dryness of the surface of the fried bakery product. In this case, the present invention exerts a more remarkable effect.
In addition, by selecting a liquid oil with a good flavor, it is possible to impart the flavor of the liquid oil, which has the effect of providing fried bakery products with a new flavor.

The present invention relates to a fried bakery product in which liquid oil is applied to the surface of the fried bakery product fried using a fat having an SFC (solid fat content) of 2.0 or more at 20° C. as frying oil, and a method for producing the same.
The fried bakery products of the present invention are foods made by frying bakery dough, and fried bakery products that are required to have a soft texture include donuts such as yeast donuts and cake donuts, and fried breads, each of which includes those with fillings.

Yeast doughnuts are made by shaping and then frying leavened bakery dough, while cake doughnuts are made by leaving dough chemically or by steam leavening and then frying. The filling may be wrapped in dough and then fried, or it may be filled or sandwiched after frying. Deep-fried bread is made by shaping and baking leavened bakery dough and then frying. The filling may be wrapped in dough and then baked and fried, or it may be filled or sandwiched after baking and frying.

The bakery products of the present invention are obtained by heating a bakery dough made by adding water and other ingredients to wheat flour and other grain flours as the main ingredient, yeast, sugars, salt, dairy products, eggs, and fats and oils, and kneading the ingredients. Baking powder may be used instead of yeast. Yeast food, emulsifiers, milk proteins, bread-making enzymes, and other ingredients used in normal bakery production can be added as appropriate, but since food additives tend to be avoided, a texture improvement method that does not rely on food additives such as emulsifiers and thickeners is preferred. The bakery dough can be produced using any of the known methods, such as the sponge dough method, straight method, tangzhong method, long-term fermentation method, sugar batter method, flour batter method, and all-in-mix method.

If it is a donut, the produced bakery dough is fried in oil with an SFC (solid fat content) of 2.0 or more at 20°C. If it is a fried bread, it is baked and then fried in oil with an SFC (solid fat content) of 2.0 or more at 20°C.

The oil and fat used as the frying oil for frying can be any oil and fat having an SFC (solid fat content) of 2.0 or more at 20°C. By using an oil and fat having an SFC (solid fat content) of 2.0 or more at 20°C as the frying oil, the oiliness of the fried bakery product can be reduced. From the viewpoint of reducing the oiliness of the fried bakery product, the oil and fat having an SFC (solid fat content) of 2.3 or more is preferable, the oil and fat having an SFC of 5.0 or more is more preferable, and the oil and fat having an SFC of 7.0 or more, 10.0 or more, 12.0 or more, or 15.0 or more is even more preferable. In addition, from the viewpoint of not making the skin of the fried bakery product too strong and improving the melt-in-the-mouth feel, the SFC (solid fat content) is preferably 30.0 or less, and more preferably 25.0 or less.
The SFC (solid fat content) is a value measured according to the Standard Method for Analysis of Fats, Oils and Related Materials "2.2.9-2013 Solid Fat Content (NMR Method)" (edited by the Japan Oil Chemists' Association).

Examples of fats and oils having an SFC (solid fat content) of 2.0 or more at 20° C. include animal and vegetable fats such as cacao butter, coconut oil, palm oil, milk fat, beef tallow, and lard, and processed fats and oils that have been subjected to hydrogenation, fractionation, interesterification, etc. Fat and oils having an SFC (solid fat content) of 2.0 or more at 20° C. are heated to about 110 to 210° C. to fry bakery products, and after frying, the fat and oil are drained and cooled by standing to cool, etc.
Palm oil not only contains a large amount of saturated fatty acids, but also contains 3-monochloropropane-1,2-diol (3-MCPD) fatty acid esters and glycidol fatty acid esters. Although no health hazards have been reported in humans for saturated fatty acids, 3-MCPD fatty acid esters and glycidol fatty acid esters, unlike trans fatty acids, it has been pointed out that there are nutritional problems when consumed in large quantities. In line with the recent trend toward health, the use of oils and fats that can be consumed with greater peace of mind is required. In addition, there has been a recent trend to refrain from using palm oil, as environmental problems such as deforestation and greenhouse gas emissions are caused by the development of oil palm plantations, which is the raw material for palm oil, and therefore it is preferable to use as little palm oil as possible as a component of frying oils and fats.

In the present invention, the bakery product is fried in a fat or oil having an SFC (solid fat content) of 2.0 or more at 20°C, and then liquid oil is applied to the surface of the fried bakery product. Any method can be used for application, such as immersion, spraying, brush application, etc. The amount of liquid oil applied may be in the range of 0.3 to 20% by weight of the fried bakery product, preferably 0.5 to 15% by weight, more preferably 1.0 to 10% by weight, and even more preferably 2 to 6% by weight. The temperature of the liquid oil when applied is not limited, but if it is 100°C or higher, it is hot and dangerous, making workability difficult. From the viewpoint of a good balance between workability and the softness of the fried bakery product, the temperature of the liquid oil is preferably 5 to 80°C, more preferably 10 to 60°C, and even more preferably 15 to 55°C.
In addition, the liquid oil does not need to be applied to the entire surface of the fried bakery product, but should be applied to at least a surface area sufficient to give the fried bakery product a moist and soft texture, for example, to half of the surface of the fried bakery product.

The liquid oil used in the present invention is not particularly limited as long as it is liquid at room temperature. For example, high oleic canola oil, corn oil, rice oil, sesame oil, olive oil, avocado oil, high oleic sunflower oil, linseed oil, rapeseed oil (including canola oil), soybean oil, cottonseed oil, safflower oil, peanut oil, walnut oil, etc. can be mentioned, and they can be used alone or in combination of two or more. They may also be extracted from plants that have been bred using recombinant technology, and for example, rapeseed oil, sunflower oil, safflower oil, soybean oil, etc., they may be oils obtained from high oleic type varieties with increased oleic acid content. Among these, high oleic canola oil, corn oil, rice oil, sesame oil, olive oil, avocado oil, high oleic sunflower oil, or linseed oil are preferably used because of their good flavor, and flavor oils can also be used.
Furthermore, since food additives tend to be avoided, it is preferable not to mix an emulsifier into the liquid oil.

In the case of fried bakery products in which a topping or coating material is applied to the surface, the topping or coating material is applied to the surface after the liquid oil is applied. The topping or coating material may be in any form such as powder, granules, or fluid, and may be applied to a part of the product or to cover the entire product. Examples of the topping or coating material include glaze, icing, sugar, donut sugar, fondant, and chocolate.
After production, the fried bakery products are usually individually packaged and distributed to the market, and may also be distributed refrigerated or frozen.
Although it is expected that the fried bakery product of the present invention will be delivered to the consumer the next day or later and consumed for another 1 to 3 days, the moist and soft texture of the fried bakery product of the present invention is maintained for 1 to 4 days or more at room temperature, and the texture exhibits a remarkable effect even during the time of consumption.

Furthermore, even when the fried bakery product of the present invention is distributed refrigerated or frozen and eaten as is or after thawing or reheating, the improved moist and soft texture remains significant.
Furthermore, by applying liquid oil to the surface of fried bakery products, not only can the texture be improved to be moist and soft, but also by selecting a liquid oil with a good flavor, the flavor of the liquid oil can be imparted, and flavor oils can also be used, making it possible to produce fried bakery products with new flavors.

The following describes the embodiments of the present invention in more detail with reference to examples, but the present invention is not limited to these examples.

[Yeast doughnut production]
A frozen yeast doughnut dough was prepared according to the composition shown in Table 1 below and manufactured according to the process shown in Table 2 below.
<Composition>
Buruchiare, Le Gateau (Showa Sangyo Co., Ltd.)
Joker Kimo (Pyratos Japan Co., Ltd.)

<Process>

[Making yeast doughnuts with emulsifiers in the dough]
A frozen yeast doughnut dough containing an emulsifier was prepared according to the composition shown in Table 3 below and manufactured according to the process shown in Table 2 above.
<Composition>
Buruchiare, Le Gateau (Showa Sangyo Co., Ltd.)
Joker Kimo (Pyratos Japan Co., Ltd.)
Emulgy MM-100 (Riken Vitamin Co., Ltd.)

[Cake donut manufacturing]
A cake donut dough was prepared according to the composition in Table 4 below and manufactured according to the steps in Table 5 below.
<Composition>
Golden Dough Cake Donut Mix XL-10 (Showa Sangyo Co., Ltd.)

<Process>

[Fried bread manufacturing]
Fried bread dough was prepared according to the composition shown in Table 6 below and manufactured according to the steps shown in Table 7 below.
<Composition>
Burchiale (Showa Sangyo Co., Ltd.)

<Process>

[Evaluation criteria]
A sensory evaluation was conducted by a panel of five experts in the evaluation of bakery products according to the evaluation criteria in Table 8 below.

[Test 1: Test on frying oil]
Yeast donuts were produced according to the formulations in Tables 1 and 3 and the process in Table 2, and subjected to a test regarding the frying oil.
Commercially available shortening (SFC at 20° C.: 2.4 to 25.2) or butter (SFC at 20° C.: 16.1) was used as the oil for frying, and canola oil was applied as liquid oil by brushing to produce the yeast donuts of Examples 1 to 7. Comparative Example 1 was produced in which no liquid oil was applied, Comparative Example 2 in which the frying oil was liquid oil, and Reference Example in which an emulsifier was added to the donut dough in which no liquid oil was applied.
Table 9 shows the manufacturing methods of each of the Examples, Comparative Examples, and Reference Examples, and the results of their sensory evaluations.
In the sensory evaluation in Table 9, "moistness,""softness of surface," and "oiliness" in the third line from the bottom to the last line in Table 9 are sensory evaluations when the product was frozen for one week after production, thawed in the chilled state for 10 hours, reheated at room temperature for three hours, and then eaten. Meanwhile, "moistness,""softness of surface,""oiliness," and "flavor" in the seventh line from the bottom to the fourth line in Table 9 are sensory evaluations when the product was eaten 24 hours after production.

The yeast donuts of Examples 1 to 7 were well-balanced with high ratings in all categories of "moistness,""softness of the surface,""oiliness," and "flavor," whereas Comparative Example 1 received significantly low ratings in the category of "moistness" and "softness of the surface," and Comparative Example 2 received significantly low ratings in the category of "oiliness." Additionally, the Reference Example in which an emulsifier was added to the donut dough received high ratings overall, but the dough as a whole was soft, giving it a different texture from that of the Examples.
Furthermore, even when the product was thawed and eaten after being frozen for one week, the sensory evaluation showed almost the same results as when it was eaten 24 hours after production (the third row at the bottom of Table 9). This confirms that the fried bakery product of the present invention maintains a significant improvement in texture even when distributed frozen.
Example 7, in which the yeast donut surface was subjected to the liquid oil application treatment while still at a high temperature (90°C) without being cooled for 30 minutes at room temperature, also received a good evaluation, similar to Example 3, in which cooling was performed. It was confirmed that the fried bakery product of the present invention has an improved texture regardless of the surface temperature when the liquid oil is applied.

[Test 2: Liquid oil test]
Yeast doughnuts were produced according to the formulations in Tables 1 and 3 and the process in Table 2, and subjected to a test for liquid oil.
The type of liquid oil applied to the surface was varied, and each liquid oil at 25°C was applied with a brush to produce yeast donuts of Examples 3 and 8 to 17. As Comparative Example 3, an oil having an SFC of 17.9 at 20°C that had been melted at 40°C was applied instead of the liquid oil.
Table 10 shows the manufacturing methods of the examples and comparative examples and the results of the sensory evaluation thereof.
In addition, the "moist feeling,""softness of the surface,""oiliness," and "flavor" in Tables 10 to 13 are sensory evaluations when eaten 24 hours after production.

In Examples 3 and 8 to 17, in which liquid oil was applied, the "moist feeling" was 4.5 points or more, and the "surface softness" was 5 points, showing a clear difference from Comparative Example 3. In addition, the flavor of each liquid oil was imparted; for example, olive oil gave a fruity taste, sesame oil a savory taste, rice oil a sweet taste, and high oleic sunflower oil gave a refreshing taste that brought out the flavor of the ingredients, resulting in yeast donuts with new flavors.

The yeast donuts of Comparative Examples 1 and 3 and Examples 3 and 8 to 17 were topped with donut sugar, packaged, and observed and tasted 24 hours later. The yeast donuts of Comparative Examples 1 and 3 had poor donut sugar adhesion, many exposed areas on the surface, and had a somewhat dry texture, whereas the yeast donuts of Examples 3 and 8 to 17 had donut sugar adhered to them and had a soft texture.
The yeast donuts of Comparative Examples 1 and 3 and Examples 3 and 8 to 17 were coated with chocolate and packaged, and after 24 hours, they were subjected to a taste test evaluation. The yeast donuts of Comparative Examples 1 and 3 had a dry and brittle texture, whereas the yeast donuts of Examples 3 and 8 to 17 had a soft and gentle texture.
It was confirmed that the fried bakery products of the present invention have an improved texture even when toppings or coating materials are applied to them.

[Test 3: Test on the temperature of the liquid oil to be applied]
Yeast doughnuts were produced according to the formulations in Tables 1 and 3 and the process in Table 2, and subjected to a test regarding the temperature of the liquid oil to be applied.
High oleic sunflower oil was used as the liquid oil to be attached to the surface, and was applied to the surface with a brush at various temperatures in the range of 5 to 100° C. to produce the yeast doughnuts of Examples 18 to 22.
The manufacturing methods of the examples and the results of the sensory evaluation are shown in Table 11.

The texture of yeast doughnuts with high oleic sunflower oil applied to the surface at a temperature of 5 to 100°C was moist and soft, while those at 5°C and 100°C were slightly oily. Thus, the temperature of the liquid oil may be in the range of 3 to 100°C. Liquid oil above 100°C is hot, dangerous, and difficult to work with, so 5 to 80°C is preferable, 10 to 60°C is more preferable, and 15 to 55°C is even more preferable.

[Test 4: Test on the amount of liquid oil applied]
Yeast doughnuts were produced according to the formulations in Tables 1 and 3 and the process in Table 2, and were subjected to a test regarding the amount of liquid oil applied.
Canola oil was used as the liquid oil to be adhered to the surface, and was applied to the surface with a brush in an amount ranging from 0.5 to 10 g per 100 g of yeast donut to produce the fried bakery products of Examples 23 to 26.
The manufacturing methods of each Example and the results of the sensory evaluation are shown in Table 12.

It has been shown that the effects of the present invention can be obtained with yeast doughnuts to which liquid oil is applied in an amount ranging from 0.5 to 10 g per 100 g of yeast doughnut (0.5 to 10% by weight of the yeast doughnut). Thus, the amount of liquid oil applied may range from 0.3 to 20% by weight of the fried bakery product, with 0.5 to 15% by weight being preferred, 1.0 to 10% by weight being more preferred, and 2 to 6% by weight being even more preferred.

[Test 5: Test on cake donuts and fried bread]
Cake donuts were produced according to the recipe in Table 4 and the process in Table 5, and fried bread was produced according to the recipe in Table 6 and the process in Table 7, and subjected to testing.
Rice bran oil and corn oil were used as the liquid oil to be applied to the surface, and the liquid oil was applied to the surface by spraying for the cake donut of Example 27 and by dipping for the fried bread of Example 28. As Comparative Examples 4 and 5, cake donuts and fried breads without liquid oil applied to the surface were produced.
Table 13 shows the manufacturing methods of the examples and comparative examples and the results of the sensory evaluation thereof.

The manufacturing method of the present invention was also shown to be effective for cake donuts and fried breads other than yeast donuts. It was found that the manufacturing method of the present invention can be applied to fried bakery products in general, and that any method can be used to apply liquid oil.

Claims (9)

A method for producing fried bakery products by frying using fats and oils having an SFC (solid fat content) of 2.0 or more at 20°C as the frying oil, the method comprising the step of applying a liquid oil that is liquid at 20°C to the surface of the bakery products fried using fats and oils having an SFC of 2.0 or more at 20°C as the frying oil. The manufacturing method according to claim 1, wherein the liquid oil is at or below 100°C. The method according to claim 1 or 2, wherein the liquid oil comprises at least one selected from high oleic canola oil, corn oil, rice oil, sesame oil, olive oil, avocado oil, high oleic sunflower oil, and linseed oil. The method of claim 1, wherein the dough of the fried bakery product and/or the liquid oil do not contain an emulsifier. The method of claim 1, wherein the frying oil does not contain palm oil. The manufacturing method according to claim 1 further includes a step of applying a topping material or a coating material to the surface to which the liquid oil is applied. A fried bakery product fried in oil or fat with an SFC (solid fat content) of 2.0 or more at 20°C, with liquid oil that is liquid at 20°C attached to the surface. The fried bakery product according to claim 7, further comprising a topping material or a coating material attached to a part or all of the surface to which the liquid oil is attached. A method for improving the texture of fried bakery products, which is characterized by adhering a liquid oil that is liquid at 20°C to the surface of the bakery products fried using a fat or oil having an SFC (solid fat content) of 2.0 or more at 20°C as the frying oil.