CA1335550C - Method of manufacturing yeast-incorporated doughnut - Google Patents
Method of manufacturing yeast-incorporated doughnutInfo
- Publication number
- CA1335550C CA1335550C CA 589619 CA589619A CA1335550C CA 1335550 C CA1335550 C CA 1335550C CA 589619 CA589619 CA 589619 CA 589619 A CA589619 A CA 589619A CA 1335550 C CA1335550 C CA 1335550C
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- dough
- doughnuts
- temperature
- yeast
- fermentation
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Abstract
A method of manufacturing yeast-incorporated doughnuts which comprises blending raw material powder with a predetermined amount of water and live yeast, mixing them to prepare dough, conditioning the dough for a predetermined period of time, extruding the dough at a predetermined thickness and shape under pressure, punching the thus shaped dough in a predetermined shape, rapidly freezing the punched product by a freezer such that the temperature at the core portion is lowered to about -12°C, storing the refrigerated dough in a dough-conditioner, thereafter, arranging the frozen dough on a screen and applying thawing, fermentation and demoisturing in a thawing box, followed by quick frying.
Most of the procedures for making doughnuts except for the frying, can be automated and manpower is saved.
Most of the procedures for making doughnuts except for the frying, can be automated and manpower is saved.
Description
The present invention concerns a method of manufacturing yeast-incorporated doughnuts and, more particularly, a method of manufacturing yeast-incorporated doughnuts with low oil content suitable for serving just after frying them in a shop front.
Yeast-doughnuts have heretofore been manufactured in accordance with procedures, which are individually specified in respective stores, by blending raw materials, kneading them while controlling temperature, humidity, time etc., applying punching and fermentation, followed by frying.
The continuous performance of these operations requires skilled persons in each store who are tied exclusively to such operations. In addition, control of the timing of -frying is difficult since it is desirable to serve customers with doughnuts just after frying to enjoy the delicious taste.
The present invention provides a method of manufacturing yeast-incorporated doughnuts with low oil content by first preparing frozen doughnuts by blending, mixing, punching and freezing raw materials in a factory and, subsequently, storing them in dough-conditioners or refrigerators installed in each individual shop and then thawing and frying them quickly as required.
More particularly, the present invention provides a method of manufacturing yeast-incorporated doughnuts which comprises blending raw material powder with a predetermined amount of water and live yeast, mixing said powder, water and yeast to prepare dough, conditioning said dough for a S~
, ~ -- 1 -- ~
predetermined period of time, extruding said dough at a predetermined thickness and shape under pressure, punching extruded dough in a predetermined shape, rapidly freezing the punched dough by freezing so that the temperature at the core portion of said dough is lowered to about -12C, storing the frozen dough in a dough-conditioner, thereafter, arranging the frozen dough on a screen and applying thawing, fermentation and dehumidification in a thawing box, followed by quick frying.
The dough is prepared in the absence of fat or oil, and does not undergo fermentation prior to freezing.
Utilizing the method of the present invention, the blending, kneading and punching of the raw material in each shop is no longer necessary. The time for such operations can be eliminated and coupled with the automation of the thawing box procedures, workers are necessary for only the quick frying operation.
The present invention will become more apparent by reading the following description of the preferred embodiments in conjunction with the appended drawings, wherein:
Figure 1 is a flow chart for the steps conducted in a factory;
Figure 2 is a schematic plan view for a pressing extruding machine, as well as a punching machine;
Figure 3 is a schematic side elevational view thereof;
Figure 4 is a view illustrating the shapes of respective kinds of yeast-incorporated doughnuts;
Figure 5 is a view showing the arrangement of doughnuts on a screen; and Figure 6 is a perspective view illustrating the state of frying doughnuts.
The present invention will be described more specifically by way of a preferred embodiment with reference to the drawings.
Figure 1 shows the production step for frozen doughnuts in a factory. The starting material, yeast-incorporated doughnut powder mix, is weighed and charged into charger 1 in the ratio of 100 parts by weight of the powder mix with 46 parts by weight of water and 6 parts by weight live yeast.
The mixture is blended and kneaded in a mixer 2.
In this mixing step, the ingredients are mixed in a vertical type mixer at first at a low speed, for example, 25 rpm for about 3 minutes and then at a high speed, for example at 75 rpm for about 20 minutes. In this case, the kneading temperature is controlled to about 20C. After preparing dough by such mixing it is aged in a room at about 20C for about 30 minutes of floor time. The dough is transported on a conveyor 3 as a shaping line and extruded at a predetermined thickness. In this case, the extruded dough is provided with viscosity by adjusting the pressure and the speed to a predetermined level thereby preventing unevenness and then extruding and shaping so that there is no shrinkage in the dough (deformation of the dough). The pressing extruding device 4 comprises rollers (four in the drawing) disposed at a predetermined interval and, by passing the ~ , .
dough through the rollers, pressure is applied to the dough to provide viscosity and prevent shrinkage thereof.
Then, the thus extruded and shaped dough is sent into a punching machine 5 and punched into a predetermined shape.
The predetermined shape depends on the kind of the yeast-incorporated doughnut, which may be a well-known shape in the relevant field such as circular, elliptic, stick-like or annular (perforated disc), or small spherical shape, as shown in Figure 4. A punching die is spiked from above the shaped dough, by which the inside of the die is filled with the dough, which is lifted and moved forwardly. Then, air is blown into the die to release the punched dough onto a conveyor 6. Residual dough after the punching is returned to the mixer 2 for re-mixing as described later.
The punched dough is sent to a freezer, for example, a tunnel type freezer 7 and frozen. The temperature of the freezer 7 is controlled at -38 to -40C such that the dough can be frozen rapidly. For example, the temperature of the dough core portion is lowered to about -12C during passage for about 10 minutes to prepare a frozen dough. Excessively slow or rapid freezing is not desirable. The frozen dough is discharged from the freezer 7, transferred to another conveyor 8, and checked for weight by a weighing means 9 to eliminate those not having a predetermined weight. The products with the predetermined weight are packed into freezing and moisture resistant packaging bags and, after checking for foreign objects, such as metal, by an inspection device 10, packed into carton boxes, etc., depending on their shapes, and then stored in a refrigeration chamber 11, at a temperature of about -15C.
The residual dough after the punching is re-mixed as described above. In this case, fresh dough prepared by lending 100 parts by weight of the powder mix with 46 parts by weight of water and 6 parts by weight of live yeast is further mixed with the residual dough. In this case, from 60 to 70 % of the fresh dough is mixed with from 40 to 30 ~ of the residual dough. After mixing only the fresh dough in the vertical mixer at a low speed (25 rpm) for 3 minutes and then at a high speed 75 (rpm) for about 6 minutes, as described above, the above-mentioned residual dough is charged and mixed at a low speed for about 2 minutes and at a high speed for about 10 minutes to prepare a secondary dough and mixed at a kneading temperature of 20C. Then after the elapse of a floor time of 30 minutes, the mixture is transferred to the shaping line described above, extruded under pressure and punched. The residual dough formed in this step is also returned to the mixture to prepare a third dough and such procedures are repeated subsequently.
During mixing, aging for the floor time and punching of the first fresh dough, that is, during preparation of the secondary dough by mixing with the residual dough, the same procedures of mixing, aging for the floor time and punching the fresh dough with the identical blend as in the first step are conducted to reduce the step loss in order to save time and improve efficiency.
13~5550 The frozen dough thus produced in the factory is delivered on a refrigerated vehicle or the like to each store and then stored in a dough-conditioner provided in each store.
S During storage in the dough-conditioner, the inside temperature is kept at about -15C and the frozen doughnuts are stored in carton boxes while being classified depending on the types of products as described above. In this case, arrangement of the products in the dough-conditioner is properly determined depending on the shapes of the products.
If the storage temperature is higher than -5C, the frozen doughnuts are thawed and deformed, as well premature fermentation of the yeast begins and inactivates the fermentation after the complete thawing. On the other hand, if the storage temperature is lower than -20C, the yeast die and subsequent fermentation no longer takes place.
Prior to the description of the steps taken in each store, the temperature in the kitchen of each store is controlled at about 20 - 25C. If the temperature is lower than 20~C, elevation of the temperature during thawing is slow and thawing is insufficient during fermentation which results in the doughnut product having undesired hardness, poor taste, failed fermentation, etc. On the other hand, if the temperature is higher than 25C, thawing prematurely 2S proceeds in the screening step, as well as condensation on the doughnut surface, resulting in overweight, coarse texture, excessive oil absorption or imprinting of screen marks. Frozen doughnuts are removed from the carton box, - .
arranged on the screen 12 and placed in a dough-conditioner having a refrigerating function. In a case of arranging a plurality of various products simultaneously in the dough conditioner, it is preferable to arrange them in the upper and the lower stages depending upon their shapes. It is necessary to take into consideration the effect of humidity in the subsequent steps so that those shapes requiring less humidity are set at the upper stage and circulation of air in the conditioner is improved. For instance, it is desirable to arrange the doughnut products from the lower stage to the upper stage in the order of their shapes such as elliptic, circular, stick-like, annular and small spherical shape.
Since fermentation proceeds even at the time of removal from the box or arrangement on the screen, such procedures have to be conducted rapidly. The frozen doughnuts set in the dough conditioner are successively thawed and then fermented and dehumidified. Thawing is conducted at a temperature of 20C in the dough-conditioner for 60 minutes.
Subsequently, fermentation is conducted while gradually raising the temperature in the conditioner from 20 to 40C by means of a toaster and at a relative humidity of 70 % for about 30 minutes. Successively, dehumidification is conducted while drying the surface of the doughnuts by a blower at a temperature of the conditioner from 20 to 25C
and with a lapse time of about lO minutes.
For the dough-conditioner, time, temperature and humidity are set such that each of the steps for the storage under refrigeration, thawing, fermentation and . 7 dehumidification, are conducted successively and automatically. If the temperature inside the conditioner is excessively high during thawing, moisture condenses on the thawed doughnuts to cause excessive wetness. On the other hand, if the thawing is not complete, insufficient fermentation may result. Upon fermentation, by gradually raising the temperature by means of a toaster, yeast in the thawed doughnuts become activated to evolve gaseous carbon dioxide thereby causing the doughnuts to expand.
Predetermined temperature and humidity are necessary for the fermentation, in which temperature contributes to the vertical expansion of doughnuts, while humidity contributes to lateral e~p~n~ion thereof. Since condensation of moisture is not desired and, on the other hand, insufficient fermentation results without appropriate moisture, control of the temperature and the humidity is important. Expansion by fermentation is conducted to about 80 % of the finished state. Dehumidification is applied to the doughnuts after fermentation for stabilizing gases envolved inside and drying of the surface. Since excess moisture increases the amount of oil absorbed upon frying, it is necessary to completely remove moisture. The doughnuts, after sufficient fermentation and drying in the dough conditioner, are rapidly fried in the frier 13 while being placed side by side on the screen 12.
The temperature for the oil in the frier 13 is adjusted to about 185C. The screen 12 taken out from the dough conditioner is put between a holder 14 and horizontally immersed in the oil. Then when the doughnuts float upwardly, they are fried quickly (setting frying time).
Although the frying time varies depending on the types of the products, they are fried quickly, for instance, frying is applied in 40 seconds for the surface and, after turning, in 40 seconds for the rear face in the case of annular or circular doughnuts, in 30 seconds for both surface and rear faces each time immersed for 30 second in oil in the case of elliptic doughnuts, in one minute and 30 seconds, being immersed in oil in the case of stick-like doughnuts, in 45 seconds in oil in the case of small spherical doughnuts.
Doughnuts are removed from the frier after frying resulting in just fried yeast-incorporated doughnuts of low oil content.
The present invention is not restricted to the single embodiment as described above. For instance, the blending ratio between the powder mix and water and living yeast can be changed as from 45 to 50 parts by weight of water and from 5 to 7 parts by weight of living yeast based on 100 parts by weight of the powder. Further, mixing can be conducted in a horizontal mixer, large or small mixer. Mixing is not limited only to the two stage mixing. In addition, the kneading temperature and the aging time may also be varied so long as they do not adversely affect fermentation after the thawing. The preferable freezing temperature is such that the temperature for the core portion is about at -12C. If the temperature is lower or higher than noted above, the yeast die or the fermentation proceeds too fast. However, an g appropriate temperature range can be set within such an extent as to not cause such undesirable effects. However, too rapid or too gradual refrigeration is not preferred as has been described above.
Furthermore, it will be apparent that the values for temperature, time, moisture, arrangement, etc. in the dough conditioner, as well as the frying time in each store are not limited but can be controlled in various manners.
According to the method of the present invention, material powder is mixed with predetermined amounts of water and live yeast, and then mixed into dough, the dough is spread at a predetermined thickness under pressure and extruded, the shaped dough is punched out and then rapidly frozen such that the temperature for the core portion is about -12C to prepare frozen dough (frozen doughnuts).
These frozen doughnuts are stored in the dough-conditioner in each store, and then subjected to cold storage, thawing, fermentation and dehumidification while being arranged on the screens in the dough conditioner. Thereafter, they are quickly fried, so that the operation steps in each store can be conducted automatically in the dough conditioner resulting in the reduction procedures conducted by skilled persons, easing the difficulty for securing manpower and reducing the preparation time in each of the stores. In addition, the time for the procedures in each store is reduced and workers can engage in other procedures during the automatic processing in the dough conditioner. Further, by properly setting the time for starting the thawing in the dough conditioner, since the cold storage can be automatically conducted even during night and the thawing can be started at a predetermined time, over-time labour of workers is no longer necessary. Furthermore, since the frying time is S extremely shortened, doughnuts of low oil content can be quickly obtained so that the intended purpose of the invention is attained easily.
~, - 11 -
Yeast-doughnuts have heretofore been manufactured in accordance with procedures, which are individually specified in respective stores, by blending raw materials, kneading them while controlling temperature, humidity, time etc., applying punching and fermentation, followed by frying.
The continuous performance of these operations requires skilled persons in each store who are tied exclusively to such operations. In addition, control of the timing of -frying is difficult since it is desirable to serve customers with doughnuts just after frying to enjoy the delicious taste.
The present invention provides a method of manufacturing yeast-incorporated doughnuts with low oil content by first preparing frozen doughnuts by blending, mixing, punching and freezing raw materials in a factory and, subsequently, storing them in dough-conditioners or refrigerators installed in each individual shop and then thawing and frying them quickly as required.
More particularly, the present invention provides a method of manufacturing yeast-incorporated doughnuts which comprises blending raw material powder with a predetermined amount of water and live yeast, mixing said powder, water and yeast to prepare dough, conditioning said dough for a S~
, ~ -- 1 -- ~
predetermined period of time, extruding said dough at a predetermined thickness and shape under pressure, punching extruded dough in a predetermined shape, rapidly freezing the punched dough by freezing so that the temperature at the core portion of said dough is lowered to about -12C, storing the frozen dough in a dough-conditioner, thereafter, arranging the frozen dough on a screen and applying thawing, fermentation and dehumidification in a thawing box, followed by quick frying.
The dough is prepared in the absence of fat or oil, and does not undergo fermentation prior to freezing.
Utilizing the method of the present invention, the blending, kneading and punching of the raw material in each shop is no longer necessary. The time for such operations can be eliminated and coupled with the automation of the thawing box procedures, workers are necessary for only the quick frying operation.
The present invention will become more apparent by reading the following description of the preferred embodiments in conjunction with the appended drawings, wherein:
Figure 1 is a flow chart for the steps conducted in a factory;
Figure 2 is a schematic plan view for a pressing extruding machine, as well as a punching machine;
Figure 3 is a schematic side elevational view thereof;
Figure 4 is a view illustrating the shapes of respective kinds of yeast-incorporated doughnuts;
Figure 5 is a view showing the arrangement of doughnuts on a screen; and Figure 6 is a perspective view illustrating the state of frying doughnuts.
The present invention will be described more specifically by way of a preferred embodiment with reference to the drawings.
Figure 1 shows the production step for frozen doughnuts in a factory. The starting material, yeast-incorporated doughnut powder mix, is weighed and charged into charger 1 in the ratio of 100 parts by weight of the powder mix with 46 parts by weight of water and 6 parts by weight live yeast.
The mixture is blended and kneaded in a mixer 2.
In this mixing step, the ingredients are mixed in a vertical type mixer at first at a low speed, for example, 25 rpm for about 3 minutes and then at a high speed, for example at 75 rpm for about 20 minutes. In this case, the kneading temperature is controlled to about 20C. After preparing dough by such mixing it is aged in a room at about 20C for about 30 minutes of floor time. The dough is transported on a conveyor 3 as a shaping line and extruded at a predetermined thickness. In this case, the extruded dough is provided with viscosity by adjusting the pressure and the speed to a predetermined level thereby preventing unevenness and then extruding and shaping so that there is no shrinkage in the dough (deformation of the dough). The pressing extruding device 4 comprises rollers (four in the drawing) disposed at a predetermined interval and, by passing the ~ , .
dough through the rollers, pressure is applied to the dough to provide viscosity and prevent shrinkage thereof.
Then, the thus extruded and shaped dough is sent into a punching machine 5 and punched into a predetermined shape.
The predetermined shape depends on the kind of the yeast-incorporated doughnut, which may be a well-known shape in the relevant field such as circular, elliptic, stick-like or annular (perforated disc), or small spherical shape, as shown in Figure 4. A punching die is spiked from above the shaped dough, by which the inside of the die is filled with the dough, which is lifted and moved forwardly. Then, air is blown into the die to release the punched dough onto a conveyor 6. Residual dough after the punching is returned to the mixer 2 for re-mixing as described later.
The punched dough is sent to a freezer, for example, a tunnel type freezer 7 and frozen. The temperature of the freezer 7 is controlled at -38 to -40C such that the dough can be frozen rapidly. For example, the temperature of the dough core portion is lowered to about -12C during passage for about 10 minutes to prepare a frozen dough. Excessively slow or rapid freezing is not desirable. The frozen dough is discharged from the freezer 7, transferred to another conveyor 8, and checked for weight by a weighing means 9 to eliminate those not having a predetermined weight. The products with the predetermined weight are packed into freezing and moisture resistant packaging bags and, after checking for foreign objects, such as metal, by an inspection device 10, packed into carton boxes, etc., depending on their shapes, and then stored in a refrigeration chamber 11, at a temperature of about -15C.
The residual dough after the punching is re-mixed as described above. In this case, fresh dough prepared by lending 100 parts by weight of the powder mix with 46 parts by weight of water and 6 parts by weight of live yeast is further mixed with the residual dough. In this case, from 60 to 70 % of the fresh dough is mixed with from 40 to 30 ~ of the residual dough. After mixing only the fresh dough in the vertical mixer at a low speed (25 rpm) for 3 minutes and then at a high speed 75 (rpm) for about 6 minutes, as described above, the above-mentioned residual dough is charged and mixed at a low speed for about 2 minutes and at a high speed for about 10 minutes to prepare a secondary dough and mixed at a kneading temperature of 20C. Then after the elapse of a floor time of 30 minutes, the mixture is transferred to the shaping line described above, extruded under pressure and punched. The residual dough formed in this step is also returned to the mixture to prepare a third dough and such procedures are repeated subsequently.
During mixing, aging for the floor time and punching of the first fresh dough, that is, during preparation of the secondary dough by mixing with the residual dough, the same procedures of mixing, aging for the floor time and punching the fresh dough with the identical blend as in the first step are conducted to reduce the step loss in order to save time and improve efficiency.
13~5550 The frozen dough thus produced in the factory is delivered on a refrigerated vehicle or the like to each store and then stored in a dough-conditioner provided in each store.
S During storage in the dough-conditioner, the inside temperature is kept at about -15C and the frozen doughnuts are stored in carton boxes while being classified depending on the types of products as described above. In this case, arrangement of the products in the dough-conditioner is properly determined depending on the shapes of the products.
If the storage temperature is higher than -5C, the frozen doughnuts are thawed and deformed, as well premature fermentation of the yeast begins and inactivates the fermentation after the complete thawing. On the other hand, if the storage temperature is lower than -20C, the yeast die and subsequent fermentation no longer takes place.
Prior to the description of the steps taken in each store, the temperature in the kitchen of each store is controlled at about 20 - 25C. If the temperature is lower than 20~C, elevation of the temperature during thawing is slow and thawing is insufficient during fermentation which results in the doughnut product having undesired hardness, poor taste, failed fermentation, etc. On the other hand, if the temperature is higher than 25C, thawing prematurely 2S proceeds in the screening step, as well as condensation on the doughnut surface, resulting in overweight, coarse texture, excessive oil absorption or imprinting of screen marks. Frozen doughnuts are removed from the carton box, - .
arranged on the screen 12 and placed in a dough-conditioner having a refrigerating function. In a case of arranging a plurality of various products simultaneously in the dough conditioner, it is preferable to arrange them in the upper and the lower stages depending upon their shapes. It is necessary to take into consideration the effect of humidity in the subsequent steps so that those shapes requiring less humidity are set at the upper stage and circulation of air in the conditioner is improved. For instance, it is desirable to arrange the doughnut products from the lower stage to the upper stage in the order of their shapes such as elliptic, circular, stick-like, annular and small spherical shape.
Since fermentation proceeds even at the time of removal from the box or arrangement on the screen, such procedures have to be conducted rapidly. The frozen doughnuts set in the dough conditioner are successively thawed and then fermented and dehumidified. Thawing is conducted at a temperature of 20C in the dough-conditioner for 60 minutes.
Subsequently, fermentation is conducted while gradually raising the temperature in the conditioner from 20 to 40C by means of a toaster and at a relative humidity of 70 % for about 30 minutes. Successively, dehumidification is conducted while drying the surface of the doughnuts by a blower at a temperature of the conditioner from 20 to 25C
and with a lapse time of about lO minutes.
For the dough-conditioner, time, temperature and humidity are set such that each of the steps for the storage under refrigeration, thawing, fermentation and . 7 dehumidification, are conducted successively and automatically. If the temperature inside the conditioner is excessively high during thawing, moisture condenses on the thawed doughnuts to cause excessive wetness. On the other hand, if the thawing is not complete, insufficient fermentation may result. Upon fermentation, by gradually raising the temperature by means of a toaster, yeast in the thawed doughnuts become activated to evolve gaseous carbon dioxide thereby causing the doughnuts to expand.
Predetermined temperature and humidity are necessary for the fermentation, in which temperature contributes to the vertical expansion of doughnuts, while humidity contributes to lateral e~p~n~ion thereof. Since condensation of moisture is not desired and, on the other hand, insufficient fermentation results without appropriate moisture, control of the temperature and the humidity is important. Expansion by fermentation is conducted to about 80 % of the finished state. Dehumidification is applied to the doughnuts after fermentation for stabilizing gases envolved inside and drying of the surface. Since excess moisture increases the amount of oil absorbed upon frying, it is necessary to completely remove moisture. The doughnuts, after sufficient fermentation and drying in the dough conditioner, are rapidly fried in the frier 13 while being placed side by side on the screen 12.
The temperature for the oil in the frier 13 is adjusted to about 185C. The screen 12 taken out from the dough conditioner is put between a holder 14 and horizontally immersed in the oil. Then when the doughnuts float upwardly, they are fried quickly (setting frying time).
Although the frying time varies depending on the types of the products, they are fried quickly, for instance, frying is applied in 40 seconds for the surface and, after turning, in 40 seconds for the rear face in the case of annular or circular doughnuts, in 30 seconds for both surface and rear faces each time immersed for 30 second in oil in the case of elliptic doughnuts, in one minute and 30 seconds, being immersed in oil in the case of stick-like doughnuts, in 45 seconds in oil in the case of small spherical doughnuts.
Doughnuts are removed from the frier after frying resulting in just fried yeast-incorporated doughnuts of low oil content.
The present invention is not restricted to the single embodiment as described above. For instance, the blending ratio between the powder mix and water and living yeast can be changed as from 45 to 50 parts by weight of water and from 5 to 7 parts by weight of living yeast based on 100 parts by weight of the powder. Further, mixing can be conducted in a horizontal mixer, large or small mixer. Mixing is not limited only to the two stage mixing. In addition, the kneading temperature and the aging time may also be varied so long as they do not adversely affect fermentation after the thawing. The preferable freezing temperature is such that the temperature for the core portion is about at -12C. If the temperature is lower or higher than noted above, the yeast die or the fermentation proceeds too fast. However, an g appropriate temperature range can be set within such an extent as to not cause such undesirable effects. However, too rapid or too gradual refrigeration is not preferred as has been described above.
Furthermore, it will be apparent that the values for temperature, time, moisture, arrangement, etc. in the dough conditioner, as well as the frying time in each store are not limited but can be controlled in various manners.
According to the method of the present invention, material powder is mixed with predetermined amounts of water and live yeast, and then mixed into dough, the dough is spread at a predetermined thickness under pressure and extruded, the shaped dough is punched out and then rapidly frozen such that the temperature for the core portion is about -12C to prepare frozen dough (frozen doughnuts).
These frozen doughnuts are stored in the dough-conditioner in each store, and then subjected to cold storage, thawing, fermentation and dehumidification while being arranged on the screens in the dough conditioner. Thereafter, they are quickly fried, so that the operation steps in each store can be conducted automatically in the dough conditioner resulting in the reduction procedures conducted by skilled persons, easing the difficulty for securing manpower and reducing the preparation time in each of the stores. In addition, the time for the procedures in each store is reduced and workers can engage in other procedures during the automatic processing in the dough conditioner. Further, by properly setting the time for starting the thawing in the dough conditioner, since the cold storage can be automatically conducted even during night and the thawing can be started at a predetermined time, over-time labour of workers is no longer necessary. Furthermore, since the frying time is S extremely shortened, doughnuts of low oil content can be quickly obtained so that the intended purpose of the invention is attained easily.
~, - 11 -
Claims (4)
1. A method of manufacturing yeast-incorporated doughnuts of low oil content, consisting essentially of:
preparing dough by blending ingredients consisting essentially of raw material powder, a predetermined amount of water and live yeast, and mixing said powder, water and yeast; conditioning said dough for a predetermined amount of time; extruding said dough at a predetermined thickness and shape under pressure, and punching the extruded dough in a predetermined shape; rapidly freezing the punched and shaped dough to lower the temperature at the core portion of said dough to about -12°C; storing the frozen dough in a dough conditioner at a temperature of from -5° to -20°C, arranging the frozen doughnuts on a screen placed in a thawing box, thawing said doughnuts at a temperature of from 20° to 25°C
for about sixty minutes, fermenting said doughnuts, and removing substantially all surface moisture from said doughnuts by dehumidifying the fermented doughnuts prior to quick frying; wherein said dough is prepared in the absence of fat or oil, and does not undergo fermentation prior to freezing.
preparing dough by blending ingredients consisting essentially of raw material powder, a predetermined amount of water and live yeast, and mixing said powder, water and yeast; conditioning said dough for a predetermined amount of time; extruding said dough at a predetermined thickness and shape under pressure, and punching the extruded dough in a predetermined shape; rapidly freezing the punched and shaped dough to lower the temperature at the core portion of said dough to about -12°C; storing the frozen dough in a dough conditioner at a temperature of from -5° to -20°C, arranging the frozen doughnuts on a screen placed in a thawing box, thawing said doughnuts at a temperature of from 20° to 25°C
for about sixty minutes, fermenting said doughnuts, and removing substantially all surface moisture from said doughnuts by dehumidifying the fermented doughnuts prior to quick frying; wherein said dough is prepared in the absence of fat or oil, and does not undergo fermentation prior to freezing.
2. A method as defined in claim 1, wherein the expansion by fermentation is conducted to about 80% of the finished state.
3. A method as defined in claim 1, wherein dehumidification is conducted at a temperature of from 20 to 25°C.
4. A method as defined in claim 1, wherein fermentation is conducted while gradually raising the temperature in the conditioner from 20 to 40°C.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP31248488A JPH02156846A (en) | 1988-12-10 | 1988-12-10 | Preparation of yeast doughnut |
| JP63-312484 | 1988-12-10 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1335550C true CA1335550C (en) | 1995-05-16 |
Family
ID=18029768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA 589619 Expired - Fee Related CA1335550C (en) | 1988-12-10 | 1989-01-31 | Method of manufacturing yeast-incorporated doughnut |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JPH02156846A (en) |
| CA (1) | CA1335550C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010069832A (en) * | 2001-05-14 | 2001-07-25 | 김창호 | fermenting method of dough of the pizza |
| JP6858626B2 (en) * | 2017-04-18 | 2021-04-14 | 株式会社ニップン | How to make frozen donuts |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4309971A (en) * | 1980-04-21 | 1982-01-12 | General Motors Corporation | Adaptive air/fuel ratio controller for internal combustion engine |
-
1988
- 1988-12-10 JP JP31248488A patent/JPH02156846A/en active Pending
-
1989
- 1989-01-31 CA CA 589619 patent/CA1335550C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH02156846A (en) | 1990-06-15 |
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