JP2013169165A - Method of manufacturing yeast doughnut - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a yeast doughnut, capable of stably manufacturing the yeast doughnut, the filling of which is wrapped by using a sweet bean paste wrapping machine, and which has good shape and texture, a suitable oil absorption quantity and excellent doughy texture.SOLUTION: In a method of manufacturing a yeast doughnut using sponge dough, as the sponge dough, sponge dough whose average value of the maximum values of extensograms measured according to the following extensogram measuring method is 400-800 B.U. is used. [Extensogram measuring method] The sponge dough is rolled out to a dough thickness of 20 mm immediately after kneading, and cut into parts 20×180 mm in length and breadth, and the cut dough is subjected to extensogram measurement by an extensograph in 10 minutes, 13 minutes and 16 minutes, respectively, and the average value of the maximum values of the respective extensograms measured in 10 minutes, 13 minutes and 16 minutes is obtained.

Description

  The present invention relates to a method for producing a yeast donut using a medium-sized dough, and according to the present invention, it is possible to obtain a textured yeast donut with a filling wrapped using a packaging machine. .

Yeast donut is a flour food obtained by fried dough fermented with yeast in oil, and is a flour food having a unique texture and taste fried in oil.
In recent years, East Donuts have a glutinous texture. In order to impart a glutinous feeling, starch, rice flour, glutinous rice flour, and the like are blended into the donut dough raw material (see, for example, Patent Document 1).

  However, donut dough blended with starch, rice flour, glutinous rice flour, etc. is weak in the connection of the dough, so when doughing the filling with a wrapping machine, The fabric damage is greater and the fabric is weaker than the fabric. Therefore, a yeast donut having a good shape cannot be obtained, the amount of oil absorption is increased, and the feeling of stickiness is weakened, making it difficult to stably produce a good yeast donut.

JP 2001-057844 A

  SUMMARY OF THE INVENTION An object of the present invention is to provide a yeast donut having a good shape and texture, an appropriate amount of oil absorption, and a stable feeling of yeast donut with a filling feeling using a wrapping machine. It is in providing the manufacturing method of.

  As a result of various studies to achieve the above object, the inventors of the present invention, in the method for producing a yeast donut using a medium-sized dough, used a medium-hardened dough as a medium-sized dough, which is conventionally used. It has been found that by using it, a yeast donut that achieves the above-mentioned purpose can be obtained.

The present invention was made on the basis of the above knowledge, and is a method for producing a yeast donut using a medium seed dough, wherein the medium dough is an extensogram measured by the following [Method for measuring extensogram]. The average value of the maximum values of 400 to 800B. U. The present invention provides a method for producing yeast donuts characterized by using medium-sized dough.
[Measurement method of extensogram]
The medium-sized dough is rolled to a fabric thickness of 20 mm immediately after raising, and cut into 20 × 180 mm in length and breadth. The average value of the maximum value of each extensogram measured after minutes, 13 minutes and 16 minutes is determined.

  The extensograph used in the above [Method for measuring extensogram] is “Extensograph ICC Standard No. 114” manufactured by Brabender.

  According to the method for producing a yeast donut of the present invention, a yeast donut having a good shape and texture, an appropriate amount of oil absorption, and an excellent feeling of moist feeling, in which filling is wrapped using a wrapping machine, is stably produced. can do. Moreover, even if starch, rice flour, glutinous rice flour, or the like is added to the donut dough, the dough molded by the wrapping machine does not become weak, and an yeast donut that maintains an appropriate texture and a stable shape can be obtained.

The medium seed dough used in the present invention has an average value of the maximum value of the extensogram measured by the above [Method for measuring extensogram] of 400 to 800 B.p. U. , Preferably 450-750B. U. , More preferably 550-650B. U. It is a medium-sized dough.
The usual average seed dough conventionally used in the production method of yeast donuts using medium seed dough has an average value of 270 to 300 B.P. U. Therefore, the medium seed dough used in the present invention is harder than an ordinary medium seed cloth conventionally used.
The average value is 400B. U. If it is less than 1, the oil absorption is increased, the feeling is weak, the shape becomes unstable, and the average value is 800B. U. If it is super, there is little oil absorption and the texture becomes tough.

  The adjustment of the average value of the maximum value of the medium seed dough, that is, the adjustment of the hardness of the medium seed dough is, for example, a method of adjusting the moisture content of the medium seed dough, an emulsifier, gluten in the medium seed dough , A method of blending an additive such as a thickening polysaccharide, a method of selecting an additive to be added to the medium seed dough raw material, a method of adjusting the amount added, a method of adjusting the mixing time of the medium seed dough, etc. .

The medium seed dough is mainly made of flour such as wheat flour. As the wheat flour, strong flour, semi-strong flour, medium strength flour, thin flour, etc. can be used, but strong flour is preferred.
The amount of flour such as flour used for the medium seed dough is 100 mass in total with the total amount of flour blended in the medium seed dough blend and the main mix and the total blend amount of flour and starch other than the flour. In the part, it is preferably 50 to 80 parts by mass, and more preferably 60 to 75 parts by mass.

  In the above-mentioned medium seed dough, grains, starch, bean powder other than wheat flour, additive ingredients conventionally used in the seed dough of yeast donuts, for example, eggs such as egg powder, dairy products such as skimmed milk powder, Sugar and other sugars, salt, seasonings, spices, vitamins, minerals, pigments, flavors, powdered fats and oils, shortening, salad oils, emulsifiers, thickeners, yeast, swelling agents, yeast food, etc. are added as appropriate can do.

The above medium seed dough includes emulsifiers such as glycerin fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin, sodium stearoyl lactate, calcium stearoyl lactate, sorbitan fatty acid ester, guar gum, xanthan gum, tamarind gum, pectin, locust bean gum It is preferable to add thickening polysaccharides such as carrageenan and gluten also for adjusting the hardness of the medium-sized dough.
When adding an emulsifier, the addition amount is preferably 0.4 to 0.8 mass%, more preferably 0.5 to 0.7 mass% in the medium seed dough.
When adding thickening polysaccharide, the addition amount is 0.05-0.4 mass% in medium seed | species dough, More preferably, it is 0.1-0.3 mass%.
When adding gluten, the addition amount is preferably 3 to 7% by mass, more preferably 4 to 6% by mass in the medium seed dough.

A preferable example of the above-mentioned medium seed dough blending is given below.
Flour 100 parts by weight Water 52-56 parts by weight Emulsifier 0.7-1.0 parts by weight Gluten 6-8 parts by weight Thickening polysaccharide 0.2-0.4 parts by weight Glucose 3-5 parts by weight East food 0.1 ~ 0.2 parts by weight Fresh yeast 2-3 parts by weight

The method for producing a yeast donut of the present invention is a method for producing a yeast donut using the above-mentioned medium seed dough, and, except for using the above medium seed dough as a medium seed dough, It can be implemented in the same way.
The production of the above-mentioned medium-sized dough is carried out in the same manner as conventional medium-sized dough, with water and the above-mentioned additives added to the medium-sized dough raw material as necessary. It is preferable to take a longer mixing time than in the past. For example, the mixing time is preferably 2 to 3 minutes at low speed and 4 to 6 minutes at medium speed.
In consideration of adjusting the hardness of the medium seed dough, the amount of water added is preferably such that the water content in the medium seed dough is 30 to 34% by mass, and is 31 to 33% by mass. It is more preferable to add water.

There are no particular restrictions on the combination of the main rice cake and the main rice cake process, and it can be carried out in the same manner as in the past. However, in addition to the flour, in addition to the flour, other than flour such as rice flour and glutinous rice flour, It is preferable to mix starch. As the starch, tapioca, corn, waxy corn, high amylose corn, potato, rice, glutinous rice, wheat and the like are used, and among these, processed starch such as tapioca, waxy corn and rice is preferable.
When mix | blending flour and starch other than these wheat flour, the compounding quantity is 10-30 mass% in a main body dough, More preferably, it is 15-25 mass%.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

Examples 1-5 and Comparative Examples 1-2
Medium seed doughs were prepared in which the average value of the maximum value of the extensogram was adjusted to the values shown in Table 1 by the medium seed dough composition and the medium seed process shown in Table 1.
Using these medium seed dough, yeast dough dough was prepared by the following [main koji mix] and [main koji process], fried using a koji machine, fried, and yeast donut Each was manufactured.
The medium seed dough used in Comparative Example 1 is a normal medium seed dough conventionally used in a method for producing yeast donuts using a medium seed dough.

[Contains main ingredients]
Wheat flour 10 parts by weight Processed starch 20 parts by weight Fats and oils 8% by weight
15% by mass of sugar
6% by mass of eggs
Nonfat dry milk 2% by mass
Salt 1.2% by mass
4% by weight of water
The blending amount of the above flour and processed starch is 100 parts by mass with the total blending amount of the flour blended in the medium dough blending and the total blending amount of the flour blended in the main koji blending and the processed starch. Is the amount.
Moreover, said compounding quantity of fats and oils, sugar, an egg, skim milk powder, salt, and water is the quantity when the main body mixing | blending shall be 30 mass% when the whole including a seed material dough mixing | blending is 100 mass%. .

[Main work process]
Mixing Low speed 3 minutes Medium high speed 6-7 minutes (Oil feed) Low speed 3 minutes Medium high speed 2-3 minutes Rolling temperature 25-26 ° C
Floor time 20 minutes Molding Uses the automatic packaging machine CN-511
Punching machine 30 seconds
Fixing ring ... 42mm Inner saw nozzle ... 30mm
Agitator ... height 2-3 outer packaging / inner packaging ... 60g / 40g
Proof (38 ℃ / 60%) Around 50 minutes Rack time 10 minutes Fly 180 ℃ 4 minutes 10-20 seconds

  About the yeast donuts obtained in Examples 1 to 5 and Comparative Examples 1 to 2, ten panelists were evaluated for the feeling of stickiness, the amount of oil absorption, the texture and the shape stability according to the following evaluation criteria. The results (average score of 10 people) are shown in Table 1.

Evaluation criteria for stickiness 5 points Moderate and soft.
4 points Moderate.
3 points Somewhat strong or slightly weak.
2 points Strong or weak.
1 point Too strong or too weak.

Evaluation criteria for oil absorption 5 points Appropriate amount.
4 points Almost appropriate amount.
3 Slightly more or less.
2 points More or less.
1 point Too many or too few.

Evaluation criteria for texture 5 points Soft and soft.
4 points Soft.
3 points Normal.
2 points Slightly hard.
1 point Hard.

Form stability evaluation criteria 5 points Extremely stable.
4 points Almost stable.
3 points stable.
2 points Slightly unstable.
1 point Unstable.

Claims (2)

A method for producing yeast donuts using medium seed dough, wherein the average value of the maximum value of the extensogram measured by the following [Method for measuring extensogram] as the medium seed dough is 400 to 800 B.p. U. The manufacturing method of the yeast donut characterized by using the medium-sized dough which is.
[Measurement method of extensogram]
The medium-sized dough is rolled to a fabric thickness of 20 mm immediately after raising, and cut into 20 × 180 mm in length and breadth. The average value of the maximum value of each extensogram measured after minutes, 13 minutes and 16 minutes is determined.   The method for producing yeast donuts according to claim 1, wherein the medium seed dough includes an emulsifier, gluten and a thickening polysaccharide.