WO1996018304A2

WO1996018304A2 - Reduced-fat, deep-fried doughnuts and their method of preparation

Info

Publication number: WO1996018304A2
Application number: PCT/US1995/016941
Authority: WO
Inventors: Lanny Babbitt; John Kacher; Russel Burke; John Brodie
Original assignee: The Quaker Oats Company
Priority date: 1994-12-16
Filing date: 1995-12-14
Publication date: 1996-06-20
Also published as: WO1996018304A3; AU4609796A

Abstract

The present invention relates to a process for preparing a reduced-fat, fat-cooked food item, said process comprising: (a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber composition to at least partially prevent the absorption of fat by the doughnut during a deep frying process, and further comprising other edible ingredients, wherein said water soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an α-amylase under conditions which will hydrolyse the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber; (b) forming said raw doughnut material into a doughnut shape; (c) deep frying said doughnut-shaped raw doughnut material by contacting the raw doughnut material with a bath of heated, edible cooking fat for a period of time and under conditions sufficient to cook said raw doughnut material, thereby producing a cooked doughnut; and (d) removing said cooked doughnut from contact with said heated, edible cooking fat. The present invention also relates to a reduced-fat, deep fried doughnut prepared by the process of the present invention.

Description

REDUCED-FAT_. DEEP-FRIED DOUGHNUTS AND THEIR METHOD OF PREPARATION

FIELD OF INVENTION

The present invention relates to reduced-fat, deep-fried doughnuts and their method of preparation. The reduced-fat food products contain a water-soluble dietary fiber composition ingredient which is used as a fat replacement. In addition to its fat- replacement value, the water-soluble dietary fiber composition also prevents the absorption of the fat cooking medium used to prepare the deep-fried doughnuts.

BACKGROUND OF INVENTION

Doughnuts are typically prepared by a deep frying process wherein the raw doughnut is immersed in a heated bath of liquid, edible cooking fat. There are many advantages to cooking doughnuts in this manner. For example, foods that are deep fried have a taste and appearance that is desirable to many. Additionally, in deep frying the foods are rapidly cooked, typically in a matter of minutes. However, there are also disadvantages to deep frying doughnuts in fat. The most significant disadvantage is the relatively high fat content of the final cooked doughnuts. Since the cooking medium is heated fat, the doughnut tends to absorb the fat during cooking. As is well documented, excessive fat in a diet has been linked to health problems such as heart disease and obesity. Therefore, it would be desirable to develop a method wherein doughnuts can be deep fried in fat, and yet not absorb as much fat as is typically absorbed during the deep frying process.

In addition to fat absorbed during the deep frying process, doughnuts are also typically formulated with fat. Given the concerns about excessive dietary fat, it would also be desirable to remove or reduce this source of fat. However, simply removing fat from the doughnut formula typically produces products having poor and undesirable organoleptic properties. Therefore, it would be desirable to replace the formula fat in such doughnuts with a fat replacement. It would be even more desirable if the fat replacement prevents the absorption of the cooking fat medium during the deep frying operation. Prior to our invention, however, fat replacements were not known to prevent such fat absoφtion in a doughnut deep frying process.

It would therefore be desirable to develop a method of preparing deep fried doughnuts wherein the absoφtion of the fat cooking medium during the deep frying process is reduced or eliminated. It would be further desirable to prepare deep fried doughnuts having a reduced-fat level due to replacement of the formula fat of the food with a fat replacement. It would be still further desirable if such fat replacement prevented the fat absoφtion during the deep frying process. The present invention provides for such benefits and properties.

BACKGROUND ART The art teaches deep fried doughnuts having reduced-fat levels. For example, reduced-fat doughnuts and their method of preparation are disclosed in U.S. Patent 4,937,086, issued June 26, 1990, to Prosise. This patent claims a method for preparing doughnuts having reduced-fat and a substantially uniform texture. The claimed process comprises providing a doughnut mix containing about 0.2-10% by weight of polyvinylpyrrolidone; blending the doughnut mix with water to form a batter; making doughnut shaped forms from the batter; and cooking the doughnut shaped forms by submersion in heated edible fat. The polyvinylpyrrolidone appears to act to inhibit the absoφtion of fat by the doughnut during the cooking process.

The art also teaches the use of fat replacements generally for foods. European Patent Application 0 468 552, published January 29, 1992, teaches dry blend fat substitutes comprising xanthan gum and one or more additional ingredients including other gums, proteins, salts, acidulants, alkaline agents, and emulsifiers. This reference also teaches that there are generally three different types of fat replacement: synthetic compounds (derivatives of sucrose polyester); carbohydrate based fat substitutes (maltodextrin, tapioca dextrin, etc.); and protein based fat substitutes (Nutrisweet's^® Simplesse and Kraft's milk protein/xanthan gum complex). The art also teaches the water-soluble dietary fiber composition of the present invention. U.S. Patent 4,996,063, issued February 26, 1991, to Inglett, claims a method for preparing a water soluble dietary fiber composition from oats. The claimed method comprises treating an aqueous dispersion of a gelatinized, oat substrate with an α-amylase under conditions that will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction. The soluble fraction is then separated from the insoluble fraction, and the water soluble dietary fiber composition is recovered from the soluble fraction. U.S. Patent 5,082,673, issued January 21, 1992, to Inglett , claims a method for preparing a water soluble dietary fiber composition from a cereal substrate in a process that is essentially the same as that of the '063 patent.

The art further teaches that water-soluble dietary fiber compositions of the type taught by Inglett may be used as a fat replacement. U.S. Patent 5,275,830, issued January 4, 1994, claims a reduced-fat, ready-to-eat food item comprising a cereal component, a water-soluble dietary fiber composition component of the type taught by Inglett, and a binding agent. U.S. Patent 5,275,831, issued January 4, 1994, claims a reduced-fat, ready-to-eat cereal comprising a base component and a coating component thereon. The base component comprises cereal flakes and milk solids. The coating component comprises sugar, a water soluble dietary fiber composition of the type taught by Inglett, a sugar solution, and water.

However, nothing in the art teaches that a water-soluble dietary fiber composition of the type taught by Inglett could be used as a replacement for fat in doughnuts that are deep fried. Furthermore, nothing in the art teaches that such water- soluble dietary fiber composition acts to at least partially prevent the absoφtion of fat during the deep frying process.

It is therefore an object of the present invention to provide reduced-fat, deep- fried doughnuts containing a water-soluble dietary fiber composition. It is another object of the present invention to provide a process for preparing such reduced-fat, deep-fried doughnuts wherein the water-soluble dietary fiber composition ingredient of the doughnut at least partially prevents the absoφtion of fat during the deep frying process.

These objects are accomplished by the invention described herein. SUMMARY OF THE INVENTION

The present invention relates to a process for preparing a reduced-fat, deep fried doughnut, said process comprising:

(a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber composition to at least partially prevent the absoφtion of fat by the doughnut during a deep frying process, and further comprising other edible ingredients, wherein said water soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an α-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water- insoluble fiber;

(b) forming said raw doughnut material into a doughnut shape;

(c) deep frying said doughnut-shaped raw doughnut material by contacting the raw doughnut material with a bath of heated, edible cooking fat for a period of time and under conditions sufficient to cook said raw doughnut material, thereby producing a cooked doughnut; and

(d) removing said cooked doughnut from contact with said heated, edible cooking fat.

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a process for preparing a reduced-fat, deep fried doughnut. The process comprises initially preparing raw doughnut material comprising a water-soluble dietary fiber composition and other edible ingredients. The raw doughnut material may be in the form of a batter or a dough. As used in the present invention, the term doughnut refers to any deep fried product prepared from a dough or batter. Examples of such doughnuts include, but are not limited to, many of the deep fried items found in bakeries such as cake and dough doughnuts; doughnut holes, i.e., doughnut centers; twisted dough items such as twists; long Johns; bismarks; and many custard, cream and jelly-filled pastries.

The raw doughnut material comprises a sufficient amount of the water-soluble dietary fiber composition to at least partially prevent the absoφtion of fat by the doughnut during the deep frying process. Regardless of whether the raw doughnut material is in the form of a batter or a dough, it will typically comprise from about 0.2% to about 5.0%, preferably from about 0.5% to about 1.6%, more preferably from about 0.7% to about 1.4% by weight water-soluble dietary fiber composition, wherein said weight percentages are expressed as a percent of the raw doughnut material, on a wet basis.

The water-soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an α-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber. This process is the same as the processes disclosed in U.S. Patents 4,996,063, and 5,082,673, the disclosures of which are incoφorated herein, except the O63 process is limited to an oat substrate, whereas the process of the present invention is not so limited

Suitable cereal substrates useful in the present invention include cereal flours, milled cereal brans, cereal starches, tuber starches, and blends thereof. Of particular interest are the whole flours of barley, oats, wheat, corn, rice, rye, triticale, and milo, as well as the flours prepared from bran or other fractions of the milled grain. Preferred cereal substrates are oats, oat bran, oat flour, barley, barley bran, barley flour, rye, rye bran, rye flour, and mixtures thereof, with oats, oat bran, oat flour, barley, barley bran, and barley flour being more preferred, and oat flour being most preferred.

When the water-soluble dietary fiber composition is prepared, it typically is in the form of a liquid suspension. However, this suspension can be dried to a powder form, and then later rehydrated, for example when preparing the doughnut batter of the present invention.

While not intending to be bound by theory, it is believed that the water-soluble dietary fiber composition comprises a mixture of maltodextrin, β-glucan, amylose, and amylopectin, although the exact percentages and ingredients of the water-soluble dietary fiber composition are not known. This mixture is the product of the process described herein. The amylose and amylopectin are remnants of the unreacted oat starch contained in the oat flour. As will be appreciated by one skilled in the art, the physical composition of the water-soluble dietary fiber composition of the present invention provides the desired properties described herein, e.g., fat replacement properties and fat absoφtion prevention properties when the raw doughnut material is cooked in the heated, edible cooking fat during the deep frying process. Therefore, the present invention includes the water-soluble dietary fiber composition described herein, regardless of its particular method of preparation.

The balance of the raw doughnut material comprises edible ingredients other than the water-soluble dietary fiber composition. The particular type and amounts of such other edible ingredients will depend upon whether the raw doughnut material is in the form of a batter or a dough. Furthermore, individual texture and flavor preferences for a particular type of doughnut may cause variations in the type and amounts of other edible ingredients. However, one skilled in the art will appreciate the necessary types and amounts of other edible ingredients that are included for the particular form of raw doughnut material.

The batter for preparing doughnuts typically comprises from about 35% to about 50%, preferably from about 38% to about 47%, more preferably from about 40% to about 45% by weight of flour, preferably bread flour, cake flour, and mixtures thereof, more preferably a mixture of bread and cake flour. The batter more preferably comprises from about 5% to about 20%, more preferably from about 8% to about 16%, still more preferably from about 10% to about 14% by weight bread flour and from about 18% to about 37%, more preferably from about 22% to about 33%, still more preferably from about 25% to about 30% by weight cake flour. The batter also typically comprises from about 0.2% to about 5.0%, preferably from about 1.0% to about 4.5%, more preferably from about 1.5% to about 4.0% by weight of an emulsifying agent, from about 10% to about 20%, preferably from about 12% to about 18%, more preferably from about 14% to about 16% by weight of a sweetening agent, from about 1.0% to about 4.0%, preferably from about 1.5% to about 3.5%, more preferably from about 2.0% to about 3.0% by weight non-fat dry milk, from about 0.5% to about 2.5%, preferably from about 1.0% to about 2.0%, more preferably from about 1.4% to about 1.5% by weight of a non-yeast leavening agent, and a balance of water, typically from about 20% to about 40%, preferably from about 25% to about 33%, more preferably from about 27% to about 31% by weight water. Although not required, the batter also preferably further comprises from 0% to about 4.0%, more preferably from 0% to about 3.0%, still more preferably from 0% to about 2.5% by weight of a separately added fat source, from 0% to about 3.0%, more preferably from 0% to about 2.0%, still more preferably from 0% to about 1.5% by weight dextrose, from 0% to about 3.0%, more preferably from 0% to about 2.0%, still more preferably from 0% to about 1.2% by weight soy flour, from about 0.15% to about 1.2%, more preferably from about 0.35% to about 1.0%, still more preferably from about 0.5% to about 0.9% by weight salt, from about 0.05% to about 2.0% flavorings, and from 0% to about 2.0%, more preferably from about 0.1% to about 1.0%, still more preferably from about 0.2% to about 0.5% by weight lecithin. All weight percentages are expressed as a percent of the total weight of the batter, on a wet basis.

The dough for preparing doughnuts typically comprises from about 40% to about 65%, preferably from about 45% to about 60%, more preferably from about 50% to about 55% by weight flour, preferably bread flour, cake flour, pastry flour, potato flour, and mixtures thereof, more preferably a mixture of bread and cake flour. The dough more preferably comprises from about 25% to about 50%, more preferably from about 30% to about 45%, still more preferably from about 35% to about 40% by weight bread flour and from about 8% to about 18%, more preferably from about 10% to about 16%, still more preferably from about 12% to about 14% by weight cake flour. The dough also typically comprises from about 0.2% to about 1.0%, more preferably from about 0.7% to about 0.85%, still more preferably from about 0.75% to about 0.8% by weight of an emulsifying agent, from about 5.0% to about 7.5%, more preferably from about 5.5% to about 7.0%, still more preferably from about 6.0% to about 6.5% by weight of a sweetening agent, from about 1.0% to about 3.5%, more preferably from about 1.5% to about 3.0%, still more preferably from about 2.0% to about 2.5% by weight non-fat dry milk, from about 0.5% to about 5.0%, more preferably from about 1.0% to about 4.0%, still more preferably from about 1.5% to about 3.5% by weight of a leavening agent, and a balance of water, typically from about 20% to about 40%, preferably from about 25% to about 35%, more preferably from about 28% to about 32% by weight water. The leavening agent preferably comprises from about 0.4% to about 4.0% by weight yeast and from 0% to about 1.5% by weight of a non-yeast leavening agent, more preferably from about 0.8% to about 3.5% by weight yeast and from about 0.2% to about 1.5% by weight of a non- yeast leavening agent, still more preferably from about 1.0% to about 3.0% by weight yeast and from about 0.2% to about 1.0% by weight of a non-yeast leavening agent. Although not required, the dough also preferably further comprises from about 2.0% to about 4.5%, more preferably from about 2.5% to about 4.0%, still more preferably from about 3.0% to about 3.5% by weight of a separately added fat source, from about 0.15% to about 1.35%, preferably from about 0.35% to about 1.15%, more preferably from about 0.5% to about 1.0% by weight salt, from about 0.05% to about 0.3% by weight flavorings, and from 0% to about 2.0%, more preferably from about 0.1% to about 1.0%, still more preferably from about 0.2% to about 0.5% by weight lecithin. All weight percentages are expressed as a percent of the total weight of the dough, on a wet basis.

Non-fat dry milk is typically an ingredient of both the batter and dough. The non-fat dry milk acts as a binder and a structure builder in both applications. It also provides for crust browning, provides buffering, and contributes to formation of a protein seal, which helps prevent fat absoφtion. As will be understood by one skilled in the art, liquid milk, both fat-containing and non-fat, and fat-containing dry milk can also be used in the present invention to perform substantially the same function in substantially the same way to achieve substantially the same result. However, it is preferred that non-fat dry milk be used in the present invention. Of course, fat- containing liquid and dry milk products are not preferred for their fat content. In addition, liquid milk is not preferred because it typically costs more. If such alternatives to non-fat dry milk are used, one skilled in the art will appreciate the amount necessary to achieve performance equivalent to that of non-fat dry milk.

The emulsifying agent used in the present invention can be any emulsifying agent known to those skilled in the art. Examples of emulsifying agents useful in the present invention include, but are not limited to, egg yolk solids, distilled monoglycerides, sodium stearoyl-2-lactylate, and mixtures thereof, with egg yolk solids being preferred. When used as an emulsifying agent in the present invention, the egg yolk solids are in a dry form. In addition to its emulsifying properties, the egg yolk solids provides lecithin and fat. Since the emulsifying agent typically is or contains fat, it is preferred that the reduced-fat deep fried doughnut of the present invention contain a minimum of such emulsifying agent. However, some emulsifying agent must be included in the raw doughnut material for the richness, tenderness, increased volume, and increased shelf life it provides.

Any fat source known to those skilled in the art may be used as the separately added fat source for both the batter and the dough. Examples of separately added fat sources useful in the present invention include, but are not limited to, liquid shortening, solid shortening selected from powder and/or plastic shortening, vegetable oil, beef tallow, and mixtures thereof, with liquid shortening, solid shortening selected from powder and plastic shortening, and mixtures thereof being preferred. The raw doughnut material may be prepared without fat. However, a small amount of a separately added fat source is preferably included for the tenderness it provides.

The sweetening agent used for both the batter and the dough of the present invention can be any type of natural and/or heat-stable artificial sweetening agent known to those skilled in the art, with natural sweetening agents being preferred. Examples of natural sweetening agents useful in the present invention include, but are not limited to, cane sugar, granulated sugar, powered sugar, brown sugar, corn syrup solids, and mixtures thereof, with granulated sugar, being preferred. Examples of heat-stable artificial sweetening agents useful in the present invention include, but are not limited to, cyclamates, saccharin, acesulfame K, and mixtures thereof.

The leavening agent used for both the batter and the dough of the present invention may be any leavening agent known to those skilled in the art. Examples of leavening agents useful in the present invention include, but are not limited to, yeast and non-yeast leavening agents. As will be appreciated by one skilled in the art, in a chemical leavening system there is a base component and a complimentary acid component. By the term non-yeast leavening agent, as used in the present invention, it is meant the base component of such a chemical, i.e., acid-base, leavening system. Examples of non-yeast leavening agents include, but are not limited to, sodium bicarbonate, sodium aluminum pyrophosphate, monocalcium phosphate, and mixtures thereof. For the batter, non-yeast leavening agents such as sodium bicarbonate, sodium aluminum pyrophosphate, and mixtures thereof are preferred, and sodium bicarbonate is more preferred. For the dough, yeast is the preferred leavening agent. The acid component can be a relatively fast acting acidulant, a non-limiting example of which is sodium acid pyrophosphate, or a relatively slow acting acidulant, examples of which include, but are not limited to, glucono delta lactone, sodium aluminum phosphate, and monocalcium phosphate. The type and amount of such acid component used in the present invention will be a function of the type and amount of leavening agent, and will be understood by those skilled in the art.

The water used in the batter and dough of the present invention may be any type of water known to those skilled in the art as being useful in preparing doughs and batters on a commercial scale. Examples of water sources useful in the present invention include, without limitation, deionized water, tap water, distilled water, and mixtures thereof, with tap water being the preferred source of water.

Furthermore, other optional, additional ingredients may be added to either the batter or the dough to provide for a final doughnut product having texture and flavor properties desirable to individual tastes. For example, chocolate may be added to both the batter and the dough if a chocolate flavored doughnut is desired. The types and amounts of such optional, additional ingredients will depend upon the desired texture and flavor of the final doughnut product, and can be determined by one skilled in the art.

The method used to prepare the raw doughnut material will depend upon the form the raw doughnut material is in. When the raw doughnut material is in the form of a batter, the batter may be prepared by any batter preparation method known to those skilled in the art. There are no special processing requirements for combining the water-soluble dietary fiber composition with the other ingredients in preparing the batter. However, the water-soluble dietary fiber composition may be added in either a dry form or in a wet form.

One non-limiting example of a method for preparing the batter comprises separately combining all dry ingredients until a dry mixture is obtained. The dry mixture is preferably blended until a substantially homogeneous dry mixture is obtained. The dry mixture may be blended by any method and with any equipment known to those skilled in the art for blending dry ingredients. Examples of such dry ingredient blending equipment and/or methods include, but are not limited to, a paddle mixer and a ribbon blender, with a paddle mixer being preferred. Regardless of whether it's blended, the dry mixture is then combined with water and blended until a substantially homogeneous batter is obtained. Alternatively, the individual batter ingredients may be combined separately with water, in any order, to prepare the batter. The batter may be blended by any method known and with any equipment known to those skilled in the art as being useful for blending batters. Examples of such batter blending equipment and/or methods include, but are not limited to, paddle mixers, ribbon blenders, vortex mixers and batter mixers, with a batter mixer being preferred.

When the raw doughnut material is in the form of a dough, the dough may be prepared by any dough preparation method known to those skilled in the art. There are no special processing requirements for combining the water-soluble dietary fiber composition with the other ingredients in preparing the dough. However, already stated herein, the water-soluble dietary fiber composition may be added in either a dry form or in a wet form.

One non-limiting example of a method for preparing the dough comprises separately combining all dry ingredients until a dry mixture is obtained. The dry mixture is preferably blended until a substantially homogeneous dry mixture is obtained. The dry mixture may be blended by any method and with any equipment known to those skilled in the art for blending dry ingredients. Examples of such dry ingredient blending equipment and/or methods include, but are not limited to, a paddle mixer and a ribbon blender, with a paddle mixer being preferred.

Regardless of whether it's blended, the dry mixture is then combined with the water and blended until a substantially homogeneous dough is obtained. Alternatively, the individual dough ingredients may be combined separately with water, in any order, to prepare the dough. The dough may be blended by any method and equipment known to those skilled in the art. Examples of such dough blending equipment and/or methods include, but are not limited to, a paddle mixer and a dough mixer, with a dough mixer being preferred. After the raw doughnut material is prepared, it is formed into the shape of a doughnut. Any method known to one skilled in the art may be used to form the doughnut shape, although the particular method used will depend upon whether the raw doughnut material is a batter or a dough. A preferred method useful for shaping the batter into a doughnut shape is to charge the doughnut batter into a doughnut batter depositor/cutter, and then deposit the doughnut batter in a doughnut shape into the cooking medium. Examples of methods useful for shaping the dough into a doughnut shape include, without limitation, cutting the dough with either a table cutter or a machine cutter.

Once the raw doughnut material is formed into a doughnut shape, it is cooked in a deep frying process by being brought into contact with a heated, edible cooking fat for a period of time and at a temperature sufficient to cook the raw doughnut material. In the deep frying process the raw doughnut material is cooked by being immersed in a bath of liquid, heated edible cooking fat. By "immersing" it is meant that the raw doughnut material is at least partially submerged in the edible fat. However, the raw doughnut material will often float on the fat surface during cooking, with only part of it being in contact with the edible cooking oil. When this occurs, the raw doughnut material should be inverted after a period of time during the deep frying process to ensure that the final product is evenly cooked and has a uniform final texture and appearance. For example, when doughnuts are deep fried usually only the bottom half of the raw doughnut material is initially in contact with the edible cooking oil. The raw doughnut material should be kept in this position until its bottom half is cooked. After the bottom half is cooked, the raw doughnut material is flipped over so the half that was not previously in contact with the cooking oil is in contact. The raw doughnut material is kept in this position until the entire doughnut is cooked.

During the deep frying process the edible fat is heated to a sufficient temperature, and the raw doughnut material kept in contact with the heated edible fat for a sufficient period of time, to allow the raw doughnut material to be fully cooked. The phrase "fully cooked," as used herein, means that the starch contained in the final doughnut product is substantially completely gelatinized and has any desired textural, flavor and appearance properties (e.g., a crisp, golden brown crust). The temperature necessary to fully cook the raw doughnut material will depend upon whether the raw doughnut material is in the form of a batter or a dough. When the raw doughnut material is a batter, the edible oil is maintained at a temperature in the range of from about 180°C to about 210°C, preferably from about 182°C to about 207°C, more preferably from about 185°C to about 193°C. When the raw doughnut material is a dough, the edible oil is maintained at a temperature in the range of from about 185°C to about 220°C, preferably from about 190°C to about 215°C, more preferably from about 204°C to about 213°C.

The amount of time the raw doughnut material is in contact with the heated, edible cooking fat will also depend upon whether the raw doughnut material is in the form of a batter or a dough. When the raw doughnut material is a batter, the batter is deep fried for a total period of time in the range of from about 70 to about 150, preferably from about 90 to about 130, more preferably from about 100 to about 120 seconds. When the raw doughnut material is a dough, the dough is deep fried for a total period of time in the range of from about 70 to about 150, preferably from about 90 to about 130. more preferably from about 100 to about 120 seconds. By "total period of time" it is meant that the raw doughnut material is cooked for this time, including both sides of the raw doughnut material if the raw doughnut material has to be inverted during the deep frying cooking process.

Any type of edible cooking fat known to those skilled in the art may be used in the process of the present invention, so long it is in a liquid form at the desired cooking temperature. Examples of edible cooking fats useful in the present invention include, but are not limited to, shortening; beef tallow; vegetable oil consisting of cannola oil, safflower oil, corn oil and soy oil; and mixtures thereof; with a mixture of vegetable oils being preferred, and soy oil being more preferred. After the raw doughnut material is cooked by deep frying, the final cooked doughnut is removed from contact with the heated, edible cooking fat and preferably allowed to cool.

The present invention also relates to the reduced-fat, deep fried doughnuts prepared by the process of the present invention.

While not intending to be bound by theory, it is suφrising and unexpected that the water-soluble dietary fiber composition of the present invention, when used in the preparation of a reduced-fat, deep fried doughnut, prevents the absoφtion of fat during the deep frying process. This in turn produces a deep fried doughnut having a reduced-fat content. The deep-fried doughnut products of the present invention typically comprise from about 10% to about 25%, more typically from about 12% to about 22%, still more typically from about 15% to about 20% by weight less fat than doughnuts not prepared with the water-soluble dietary fiber composition of the present invention, wherein said weight percentages are expressed as a percentage of the doughnut weight.

The present invention is further illustrated, but not limited by, the following examples.

EXAMPLES Example 1 A cake doughnut is prepared from a batter having the following formula:

Wt.% ______

Water 23.93 881.70

Cake Flour 27.31 819.30

Bread Flour 16.30 489.00

Sugar 16.00 480.00

Shortening 2.00 60.00

Non-Fat Dried Milk 1.80 54.00

Dextrose 1.50 45.00

Water Soluble Dietary Fiber 1.00 30.00

Egg Yolk Solids 1.00 30.00

Soy Flour 1.00 30.00

Flavoring 0.90 27.00 Sodium Acid Pyrophosphate 0.80 24.00

Salt 0.50 15.00

Sodium Bicarbonate 0,50 15,00

TOTAL 100.00 3000.00

The batter is prepared by combining all the ingredients, except the water, in a mixing vessel to form an initial mixture. The initial mixture is blended for 3 minutes on low speed using a Hobart^® 5 quart mixer with a paddle blade. Water is then added to the blended initial mixture to form a secondary mixture. The secondary mixture is then blended using the Hobart^® mixer for 1 minute at low speed, followed by 1.5 minutes at medium speed, thereby forming a batter. The batter is then rested for 10 minutes. After resting, the batter is transferred to a Belshaw^® doughnut depositor/cutter. Doughnuts are next deposited from the Belshaw^® depositor/cutter into a deep frying container filled with heated, edible fat. The edible fat is heated at a temperature of 190°C. The bottom half of the doughnut is cooked by being contacted with the heated, edible fat for 55 seconds. The doughnut is then turned over and the second side is fried for a period of 50 seconds. The doughnut is then fully cooked and is removed from the deep frying fat and allowed to cool to ambient temperature.

Example 2 A yeast-raised doughnut is prepared from a dough having the following formula:

Ingredient Wt.% Grams

Bread Flour 40.50 1215.00

Water 29.40 882.00

Cake Flour 13.30 399.00

Sugar 6.00 180.00

Active Dry Yeast 5.00 150.00

Shortening 2.50 75.00

Water Soluble Dietary Fiber 2.00 60.00

Egg Yolk Solids 0.80 24.00

Salt 0.50 15.00

TOTAL 100.00 3000.00 The dough is prepared by combining all the ingredients, except the water, in a mixing vessel to form an initial mixture. The initial mixture is blended for 3 minutes on low speed using a Hobart^® 5 quart mixer with a paddle blade. Water is then added to the blended initial mixture to form a secondary mixture. The secondary mixture is then blended using the Hobart^® mixer with the paddle blade for 1 minute on low speed. The paddle mixing blade is then replaced with a dough hook. The secondary mixture is then kneaded for 10 minutes on medium speed, thereby forming a dough. The dough is then fermented for 1 hour at 27°C. After fermenting, the dough mass is sheeted and then is cut with a 3-inch diameter doughnut cutter into as many 2.5 ounce doughnut shaped dough products as the 3,000 gram mass will yield. Each doughnut shaped dough product is then proofed for 30 minutes in a proof box having a temperature of 32°C and a relative humidity of 80%. The individual shaped doughnuts are next deposited into a deep frying container filled with heated, edible fat. The edible fat is heated at a temperature of 204°C. The bottom half of the doughnut is fried by being contacted with the heated, edible fat for 60 seconds. The doughnut is then turned over and the second side is fried for a period of 60 seconds. The doughnut is then fully cooked and is removed from the deep frying fat and allowed to cool to ambient temperature.

Claims

1. A process for preparing a reduced-fat, deep fried doughnut, said process characterized by the steps of:

(a) preparing raw doughnut material comprising at least a sufficient amount of a water soluble dietary fiber composition to at least partially prevent the absoφtion of fat by the doughnut during a deep frying process, and further comprising other edible ingredients, wherein said water soluble dietary fiber composition is prepared by the method comprising treating an aqueous dispersion of a gelatinized, milled cereal substrate with an α-amylase under conditions which will hydrolyze the substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber composition substantially free of water-insoluble fiber;

(b) forming said raw doughnut material into a doughnut shape;

2. A process according to claim 1 wherein said raw doughnut material is a batter and wherein said batter comprises from 5% to 20% by weight bread flour; from 18% to 37% by weight cake flour; from 0.2% to 5.0% by weight water soluble dietary fiber composition; from 0.2% to 5.0% by weight emulsifying agent; from 10% to 20% by weight of a sweetening agent; from 1.0% to 4.0% by weight non-fat dry milk; from 0.5% to 2.5% by weight of a non-yeast leavening agent; and a balance of water; and wherein all weight percentages are expressed as a percent of the batter.

3. A process according to claim 2 wherein said batter comprises from 10% to 14% by weight bread flour; from 25% to 35% by weight cake flour; from 0.7% to 1.4% by weight water soluble dietary fiber composition; from 1.5% to 4.0% by weight emulsifying agent; from 14% to 16% by weight of a sweetening agent; from 2.0% to 3.0% by weight non-fat dry milk; from 1.4% to 1.5% by weight of a non- yeast leavening agent; and a balance of water; and wherein said emulsifying agent is egg yolk solids and said gelatinized, milled cereal substrate is oat flour.

4. A process according to any one of claims 2 to 3 wherein said batter further comprises from 0% to 4.0% by weight of a separately added fat source; from 0% to 3.0% by weight dextrose; from 0% to 3.0% by weight soy flour; from 0.15% to 1.2% by weight salt; from 0% to 2.0% by weight lecithin; and from 0.05% to 2.0% by weight flavorings.

5. A process according to any one of claims 2 to 4 wherein said batter further comprises from 0% to 2.5% by weight of a separately added fat source; from 0% to 1.5% by weight dextrose; from 0% to 1.2% by weight soy flour; from 0.5% to 0.9% by weight salt; and from 0.2% to 0.5% by weight lecithin, and wherein said sweetening agent is granulated sugar, said non-yeast leavening agent is sodium bicarbonate, and said separately added fat source is selected from the group consisting of liquid shortening, solid powder shortening, solid plastic shortening, and mixtures thereof.

6. A process according to any one of claims 2 to 5 wherein said batter is deep fried in said heated, edible cooking fat for a total period of time in the range of from 70 to 150 seconds, and wherein said heated, edible cooking fat bath is maintained at a temperature in the range of from 180°C to 210°C.

7. A process according to any one of claims 2 to 6 wherein said batter is deep fried in said heated, edible cooking fat for a total period of time in the range of from 100 to 120 seconds, and wherein said heated, edible cooking fat bath is maintained at a temperature in the range of from 185°C to 193°C.

8. A process according to claim 1 wherein said raw doughnut material is a dough and wherein said dough comprises from 25% to 50% by weight bread flour; from 8% to 18%, by weight cake flour; from 0.2% to 5.0% by weight water soluble dietary fiber composition; from 0.2% to 1.0% by weight emulsifying agent; from 1.0% to 3.5% by weight non-fat dry milk; from 0.4% to 4.0% by weight yeast; from 5.0% to 7.5% by weight of a sweetening agent; from 0% to 1.5% by weight of a non-yeast leavening agent; and a balance of water, wherein all weight percentages are expressed as a percent of the total weight of the dough, on a wet basis.

9. A process according to claim 8 wherein said dough comprises from 35% to 40% by weight bread flour; from 12% to 14%, by weight cake flour; from 0.7% to 1.4% by weight water soluble dietary fiber composition; from 0.75% to 0.8% by weight emulsifying agent; from 2.0% to 2.5% by weight non-fat dry milk; from 1.0% to 3.0% by weight yeast; from 6.0% to 6.5% by weight of a sweetening agent; and from 0.2% to 1.0% by weigh of a non-yeast leavening agent, wherein said emulsifying agent is egg yolk solids.

10. A process according to any one of claims 8 to 9 wherein said dough further comprises from 2.0% to 4.5% by weight of a separately added fat source; from 0% to 2.0% by weight lecithin; from 0.15% to 1.35% by weight salt; and from 0.05% to 0.3% by weight flavorings.

1 1. A process according to any one of claims 8 to 1 wherein said dough further comprises from 3.0% to 3.5% by weight of a separately added fat source; from 0.2% to 0.5% by weight lecithin; and from 0.5% to 1.0% by weight salt, and wherein said sweetening agent is granulated sugar, said non-yeast leavening agent is sodium bicarbonate, and said separately added fat source is selected from the group consisting of liquid shortening, solid powder shortening, solid plastic shortening, and mixtures thereof.

12. A process according to any one of claims 8 to 1 1 wherein said dough is deep fried in said heated, edible cooking fat bath for a total period of time in the range of from 70 to 150 seconds, and wherein said heated, edible cooking fat bath is maintained at a temperature in the range of from 185°C to 220°C.

13. A process according to any one of claims 8 to 12 wherein said dough is deep fried in said heated, edible cooking fat bath for a total period of time in the range of from 100 to 120 seconds, and wherein said heated, edible cooking fat bath is maintained at a temperature in the range of from 204°C to 213°C.