JP6249658B2 - Donut with topping, manufacturing method thereof, and topping for donut - Google Patents

Description

  The present invention relates to a donut with a topping, a manufacturing method thereof, and a topping for a donut.

  Conventionally, donuts are provided with various toppings sprinkled on the surface in order to meet the diverse needs of consumers.

  Typical donut toppings include donut sugar including granulated sugar.

JP 2003-47440 A

  On the other hand, toppings such as donut sugar have room for improvement in terms of texture and aesthetics, such as stickiness due to dissolution and changes in appearance over time. On the other hand, donut sugar is excellent in binding properties to donuts because it is partially dissolved by moisture in the air, but it is difficult to impart various colors, tastes, or fragrances while maintaining binding properties. It was difficult to meet the diverse needs of donuts.

  Moreover, although the conventional food topping (for example, patent document 1) can respond | correspond to the needs with respect to a color, a taste, or a fragrance to some extent, when thinking about application to a donut, a topping is a donut. There is a case that the binding property is not enough, such as dropping from.

  Therefore, an object of the present invention is to provide a donut with a topping that can cope with various combinations of color, taste, or fragrance and has a topping with sufficient binding properties, and a method for producing the donut. . Another object of the present invention is to provide a donut topping that can cope with various combinations of color, taste or fragrance and has sufficient binding properties.

  The present invention relates to a donut with a topping in which granular reduced isomaltulose imparted with at least one of color, taste or aroma is attached to the surface.

  According to such a topped donut, it is possible to provide a topped donut having a topping that can cope with various combinations of color, taste, and fragrance and has sufficient binding properties.

  The granular reduced isomaltulose may be obtained by adsorbing one or more additives selected from the group consisting of a colorant, a high-intensity sweetener, a fragrance, and a functional substance in the form of a solution.

  The present invention also includes a step of adsorbing a granular reduced isomaltulose with a solution of an additive that imparts at least one of color, taste, or fragrance, and a granular reduced isolator adsorbed with the additive solution. And a step of attaching maltulose to the surface of the donut, and a method for producing a donut with topping.

  According to this manufacturing method, it is possible to manufacture a donut with a topping having a topping that can cope with various combinations of color, taste, and fragrance and has sufficient binding properties.

  The present invention also relates to a donut topping comprising granular reduced isomaltulose imparted with at least one of color, taste or aroma.

  Such a donut topping can correspond to various combinations of color, taste and fragrance, and has excellent binding properties when used as a topping.

  The granular reduced isomaltulose may be obtained by adsorbing one or more additives selected from the group consisting of a colorant, a high-intensity sweetener, a fragrance, and a functional substance in the form of a solution.

  ADVANTAGE OF THE INVENTION According to this invention, the donut with a topping which can respond to various combinations of a color, a taste, or a fragrance and has a topping with sufficient binding property, and its manufacturing method can be provided. Moreover, according to this invention, it can respond to the various combinations of a color, a taste, or a fragrance, and can provide the topping for donuts which has sufficient binding property. In the donut with topping of the present invention, dropping of the topping is sufficiently suppressed, and when the consumer eats the donut with topping, the surroundings can be reduced.

  Hereinafter, preferred embodiments of the present invention will be described. However, the present invention is not limited to the following embodiments.

  The donut with topping according to the present embodiment includes a donut and granular reduced isomaltulose as a donut topping. The granular reduced isomaltulose is imparted with at least one of color, taste, and aroma.

  As reduced isomaltulose, it is possible to use isomaltulose (also referred to as palatinose; “palatinose / PALATINOSE” is a registered trademark of Mitsui Sugar Co., Ltd.) which is reduced by hydrogenation or the like. . Reduced isomaltulose is also referred to as reduced palatinose (registered trademark of Mitsui Sugar Co., Ltd.). Reduced palatinose is a mixture of α-D-glucopyranosyl-1,6-mannitol (hereinafter also referred to as GPM) and α-D-glucopyranosyl-1,6-sorbitol (hereinafter also referred to as GPS). The mixing ratio is not particularly limited, and may be a mixture in which GPM and GPS are approximately equimolar amounts (95% or more by dry solids weight ratio), and is a mixture rich in either GPM or GPS. It may be.

  There is a difference in solubility in water between GPM and GPS. The mixing ratio can be adjusted by utilizing the difference in solubility between the two components (for example, see JP-A-10-310595). That is, since the dissolution equilibrium is temperature dependent, the concentration ratio of the two components can be adjusted by controlling the temperature of the reduced palatinose aqueous solution. After adjusting to dissolution equilibrium, the rate of temperature change can be determined to control the concentration of GPM and GPS in the reduced palatinose.

  In this specification, an approximately equimolar mixture of GPM and GPS is referred to as a PN type. Moreover, what mixed GPM and GPS by the molar ratio of 1: 9-3: 7 is called GS type. The GS type can be prepared by using the difference in solubility between GPM and GPS and removing GPM that is easily crystallized. In addition, as a GS type, what mixed GPM and GPS by the molar ratio of 2 to 8 is preferable from a viewpoint of production amount adjustment of a PN type and a GS type.

  Further, the reduced palatinose can be granulated as follows. First, the reduced palatinose solution is heated under reduced pressure to obtain a concentrated solution. Next, this concentrated solution is sprayed on the inner wall of a drum that rotates slowly under reduced pressure, scraped with reduced amount of palatinose adhering to the inner wall surface, and the scraped reduced palatinose is granulated into granules by rotation of the drum. By doing so, it can be made granular. In this embodiment, the granular reduced palatinose produced by such a procedure can be used, but the granular reduced isomalt marketed under the name Palatinite (registered trademark) or isomalt (registered trademark). Loin can also be used.

  In the case of the PN type, the particle diameter obtained by the granulation can be 0.5 to 3.5 mm, preferably 2.0 to 2.8 mm. In the case of the GS type, the particle diameter can be 4.0 mm or less, preferably 1.4 mm or less. In addition, it is preferable that 90% or more of the whole granular reduced palatinose is particles having the above-mentioned particle diameter.

  The granular reduced palatinose as a donut topping is imparted with at least one of color, taste and aroma. Color, taste, and fragrance can be imparted to granular reduced palatinose by, for example, preparing and adsorbing solutions of additives such as colorants, high-intensity sweeteners, fragrances, and functional substances. . That is, granular reduced palatinose as a topping for donuts is obtained by adsorbing the additive in the form of a solution. The granular reduced palatinose on which the additive solution has been adsorbed can maintain its shape as long as it is in the air or in the food, so that it can maintain the topping shape for a long time. When a donut with a topping is made, it can be provided to consumers while maintaining the shape at the time of manufacture.

Granular reduced palatinose can easily absorb a large amount of the additive solution. Granular reduced palatinose may be dried after absorbing the solution. However, the granular reduced palatinose can maintain a smooth feeling equivalent to that before the solution is absorbed even after the solution is absorbed without being dried.
Further, the hardness of the granules after the solution absorption treatment can be variously adjusted depending on the amount of the solution absorbed in the granular reduced palatinose. Therefore, in addition to imparting color, taste, and fragrance, the texture of granular reduced palatinose can be adjusted by solution absorption treatment. By adjusting the texture, a topping having various dissolution behaviors in the oral cavity and various resistances to chewing can be obtained.

  The additive is not limited as long as it can be generally used for food, but it is selected from the group consisting of coloring agents, high-intensity sweeteners, flavors and functional substances. The above is preferable.

  As the colorant, any natural colorant and synthetic colorant can be used as long as they are used for coloring foods. For example, chlorophyll, caramel, red No. 40, gardenia pigment, turmeric pigment, safflower pigment, tomato pigment, saffron pigment, cochineal pigment, monascus pigment, paprika pigment, astaxanthin, fiphia pigment, β-carotene pigment, sturgeon pigment, Benikouji pigment, Pepper pigment, Anato pigment, rack pigment, beet red pigment, red cabbage pigment, purple potato pigment, red radish pigment, grape skin pigment, perilla pigment, eldaberry pigment, purple corn pigment, anthocyanin pigment, polyphenol brown pigment, chlorophyllin, cacao Dye, Oyster dye, Kouriyan dye, Chlorophyll, Riboflavone dye, Plant charcoal dye, Gold, Silver, Fish scale foil, Yellow No. 4, Yellow No. 5, Blue No. 1, Blue No. 2, Patent Blue V, Red No. 2, Red No. 3, Red No. 102, Red 1 No. 4, No. 105, red, green No. 3, and the like.

  Examples of the high-intensity sweetener include stevia sweetener, licorice (glycyrrhizin), aspartame, acesulfame K, sucralose, alitame, neotame and the like.

  As the fragrance, any substance that is generally used for flavoring foods may be used.For example, menthol, lemon flavor, mint flavor, vanilla flavor, butter flavor, strawberry flavor, grape flavor, matcha flavor, coffee flavor, Examples include flavors such as tea flavor, cocoa flavor, chocolate flavor, apple flavor, peach flavor, mango flavor, and orange flavor.

  As the functional substance, any substance can be used as long as it exhibits a favorable effect when humans ingest it. For example, vitamins, amino acids, minerals, herbal extracts, tea extracts, oligosaccharides or dietary fiber as nutrient-enhancing substances, mutastine as a caries-preventing substance, chlorophyll, copper chlorophyll, copper chlorophyllin sodium or green tea flavonoids as a substance having a bad breath removing effect Further, caffeine, guarana extract, menthol and the like can be mentioned as sleepiness prevention substances.

  As other additives, for example, antioxidants, shelf life improvers, and the like may be used.

  The above-mentioned additives may be used alone or in combination of two or more.

  As the solvent used when preparing the additive solution, for example, water, ethanol or the like can be used. The concentration of the additive solution can be appropriately adjusted and used.

  The amount of the coloring agent, the high-intensity sweetener, the fragrance, or the functional substance solution to be absorbed in the granular reduced palatinose is not particularly limited, but is 0.01 to 50% by mass with respect to the dry mass of the granular reduced palatinose. The content is preferably 0.5 to 30% by mass, more preferably 1.0 to 10% by mass. By making it 0.01% by mass or more, the effect of addition can be sufficiently obtained. Moreover, by setting it as 50 mass% or less, it can suppress that the time which absorption of a solution requires becomes long, and can improve the manufacturing efficiency of the granular reduced palatinose which absorbed the additive.

  The granular reduced palatinose can be further improved in retention by imparting color, taste, fragrance, etc., and then sugar coating the surface with sugar or sugar alcohol.

  As the sugar coating, substances generally used for sugar coating can be used, but it is preferable to use sugars or sugar alcohols such as sucrose, glucose, palatinose, reduced palatinose, reduced lactose, erythritol, xylitol, maltitol, mannitol and the like. . In addition, sugar or sugar alcohol that has been colored or flavored in advance with a coloring agent, a flavoring agent, or the like can also be used for the sugar coating.

  The topped donut according to the present embodiment may further include glazing, nuts, chocolate, coconut, dried fruit, marzipan, biscuits, vegetable chips, tea leaves, etc. in addition to granular reduced palatinose.

Since granular reduced palatinose, which is a topping for donuts, has excellent binding properties, it is possible to suppress the fall rate when it is attached to the donuts. The drop rate of the donut topping can be 15% or less, 14% or less, or 13% or less. The drop rate is calculated by the following equation.
Drop rate = 100 × topped weight dropped (g) / topped weight deposited (g)

  In the method for manufacturing a donut with topping according to the present embodiment, a step of adsorbing an additive solution for imparting at least one of color, taste or aroma to granular reduced palatinose, and the additive solution are adsorbed Attaching granular reduced palatinose to the surface of the donut.

  The step of adsorbing the granular reduced palatinose with the additive solution for imparting at least one of color, taste or aroma is performed by supplying the above-mentioned additive solution to the granular reduced palatinose. The method for supplying the solution to the granular reduced palatinose is not particularly limited, and can be supplied by a method such as simple mixing, wet coating, or spray coating. Examples of the equipment used include a universal mixing stirrer, V blender (V type mixer), sugar coater, fluidized bed dryer, Laedige mixer, stand mixer and the like.

  A drying step may be provided after adsorbing the granular reduced palatinose solution. The drying method is not particularly limited, but it is preferably performed at room temperature for 1 to 5 minutes.

  The step of adhering the granular reduced palatinose to the surface of the donut may be performed by providing a layer of a binding aid such as glazing on the surface of the preheated donut and sprinkling a predetermined amount of the granular reduced palatinose. Good. Further, this step may be carried out by directly sprinkling granular reduced palatinose on a donut without providing a binding aid layer.

  As the binding aid, various sugars, starch syrups, thickeners, chocolates, fats and the like can be used. From the viewpoint of easy availability, it is preferable to use a glazing solution prepared by dissolving a commercially available glazing mix in water.

  The step of attaching the granular reduced palatinose to the surface of the donut can be appropriately selected according to the type of donut, binding aid, etc., but the binding aid and donut are kept at 40-60 ° C. It is preferable to carry out heating.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, this invention is not limited to a following example.

(Examples 1 and 2)
Preparation of Palatinite Topping An additive solution was prepared with the formulation shown in Table 1, sprinkled on 50 g of granular reduced palatinose (trade name: Palatinite, manufactured by Mitsui Sugar Co., Ltd.), and mixed so as to be uniformly dispersed. Then, the paratinite topping was obtained by making it dry.

＊１：粒径２．０〜２．８ｍｍ、ＧＰＭ：ＧＰＳ＝５：５（モル比）
＊２：粒径１．４ｍｍ以下、ＧＰＭ：ＧＰＳ＝２：８：（モル比）

* 1: Particle size 2.0 to 2.8 mm, GPM: GPS = 5: 5 (molar ratio)
* 2: Particle size of 1.4 mm or less, GPM: GPS = 2: 8: (molar ratio)

For each component shown in Table 1, the following were used.
(Coloring agent)
Gardenia pigment: Mitsui Sugar Co., Ltd., trade name Gardenia 72 (1500S)
(Fragrance)
Vanilla fragrance: Takasago Fragrance Industry Co., Ltd., trade name: Vanilla flavor E-81324
Butter Fragrance: Takasago Fragrance Industry Co., Ltd., trade name Butter Flavor W-7139-B

(Example 3)
Manufacture of a donut with a topping attached to the surface A glazing solution made uniform by adding 19 g of water to 100 g of a commercially available glazing mix was kept at 50 ° C. Separately, a donut kept warm in an oven at 60 ° C. was immersed in a glazing solution to form a glazing layer. As a donut topping, 10 g of the paratinite topping (PN type) of Example 1 was sprinkled to produce a donut with a topping attached to the surface.

Example 4
A donut with a topping adhered to its surface was produced in the same manner as in Example 3 except that the paratinite topping (GS type) of Example 2 was used as the topping for the donut.

(Comparative Examples 1-3)
The same as Example 3 except that white crucible sugar, white crunch, and butter crunch, each having a particle size of 2.0 to 2.8 mm, were used as donut toppings instead of paratinite topping (PN type). A donut was manufactured.
In addition, Mitsui Sugar Co., Ltd. was used as the white sugar sugar, and White Crunch N manufactured by Morinaga Corporation was used as the white crunch. As the butter crunch, one prepared in the following manner was used. Butter crunch is 10 parts by weight of melted butter, 10 parts by weight of egg white, 30 parts by weight of wheat flour, and 150 parts by weight of granulated sugar GN. The resulting mixture is spread thinly on a baking sheet and baked at 140 ° C for 10 minutes. After cooling, it was finely crushed and prepared through a sieve of 2.0 to 2.8 mm.

(Comparative Examples 4 and 5)
A donut was manufactured in the same manner as in Example 4 except that instead of the palatinite topping (GS type), white hulled sugar and white crunch each having a particle size of 1.4 mm or less were used.

(Evaluation of binding properties)
By measuring the drop rate of the topping, the binding property between the topping and the donut was evaluated. After attaching the topping to the donut, it was left at room temperature for 30 minutes. The obtained donut was put into a tappa with a lid (12 × 12 × 4.5 cm), and shaken 30 times left and right with the topping surface down. The topping weights before and after the test were measured, and the drop rate was calculated according to the following formula. The results are shown in Tables 2 and 3.
Drop rate = 100 × topped weight dropped (g) / topped weight deposited (g)

(Sensory test)
A sensory test was conducted on the obtained donuts by 8 skilled panelists selected at random. The sensory evaluation was performed 3 hours after the topping was bound. Evaluation was performed from the viewpoints of aesthetics (appearance), texture, aroma, and taste.

For each evaluation item, a five-point score was assigned according to the following evaluation criteria, and the scores of the obtained skilled panels were averaged, and this average score was used as the final evaluation.
[Beauty (deliciousness of appearance)]
5 points: Very delicious 4 points: Delicious 3 points: Normal 2 points: Not very delicious 1 point: Not delicious at all [texture]
5 points: 4 points to be lit: 3 points to be slightly lit: 2 points to be normal: 1 point not to be slightly lit: 1 point not lit [fragrance]
5 points: Strong scent 4 points: Slightly strong scent 3 points: Normal 2 points: Slightly weak scent 1 point: Scent is weak [taste]
5 points: Strong taste (sweet)
4 points: Slightly strong (sweet)
3 points: Normal 2 points: Slightly weak (sweet)
1 point: The taste is weak (sweet)

  As shown in Table 2, the PN topping exhibited a drop rate equivalent to that of white coarse sugar having excellent binding properties. Part of white sugar sugar is considered to be excellent in binding properties because it is partially dissolved by moisture in the air or food, but the same level of granular reduced palatinose that does not dissolve or change shape with the same level of moisture It is surprising to show the binding property. When the GS topping was reached, the drop rate was 0%, which showed a binding property far superior to that of white rough having the same particle size.

  As shown in Table 4, the topped donuts of Example 1 using PN toppings were higher in evaluation than the topped donuts of the comparative examples. Compared to Comparative Examples 2 and 3 using white crunch or butter crunch with color, taste or fragrance, the donut with topping using PN topping has a better evaluation in terms of aesthetics, taste and fragrance. Indicated.

(Examples 5-7)
Instead of the colorants and fragrances of the paratinite topping of Example 1, various additives shown in Table 5 were blended according to the blending amounts in the same table to produce donut toppings.

For each component shown in Table 5, the following were used.
(Coloring agent)
Cochineal dye: Mitsui Sugar Co., Ltd., trade name Cochineal formulation KR50A
Gardenian Red N: Mitsui Sugar Co., Ltd., trade name Gardenian Red N
Gardenian Green S: Mitsui Sugar Co., Ltd., Book Name Gardenian Green S
(Fragrance)
Strawberry oil: Made by Takada Inc., trade name Strawberry oil 4477
Grape essence: Hasegawa Koryo Co., Ltd., trade name Grape essence J-110
Matcha fragrance: Takada Incense Co., Ltd., trade name Matcha K-288

(Examples 8 to 10)
A donut topping was produced in the same manner as in Examples 5-7, except that GS type was used instead of reduced palatinose (PN type) in Examples 5-7.

  In Examples 5 to 10 in which the paratinite toppings were produced, the donuts having excellent binding properties and good results in sensory evaluation (aesthetics, texture, fragrance and taste) performed on the donuts with the toppings as well. Topping was obtained.

Claims (4)

  A topped donut with granular reduced isomaltulose with at least one of color, taste or fragrance attached to the surface. Adsorbing a granular reduced isomaltulose with a solution of an additive that imparts at least one of color, taste or aroma;
And a step of adhering granular reduced isomaltulose adsorbed with the additive solution to the surface of the donut. The manufacturing method according to claim 2, wherein the additive is one or more selected from the group consisting of a colorant, a high-intensity sweetener, a fragrance, and a functional substance.   A donut topping comprising granular reduced isomaltulose imparted with at least one of color, taste or aroma.