JP2017121209A - Production method of doughnut having feature in appearance - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a doughnut which is entirely novel in appearance and texture by using a material used normally in a bakery or in a doughnut specialty store.SOLUTION: In a production method, a macaroon-like doughnut can be obtained, not generating thin stripe-shaped creases running longitudinally and laterally on a dough surface even after elapse of time after frying the doughnut, which has been treated as a difficult problem hitherto, by combining a topping dough having egg white blended therein with a yeast dough, and editable while keeping smoothness, and having jointly an appearance and a texture which have been never experienced hitherto.SELECTED DRAWING: Figure 1

Description

The present invention relates to a method for producing a novel yeast donut.

    In recent years, sales of donuts have started nationwide at convenience stores, and consumer interest in donuts has increased, as well as newness. In addition, bakery cafes have become more prominent, and the bakery cafe market is expanding against the backdrop of westernization and diversification of food. Under such circumstances, a new genre called “Baker's Suites” is being established. "Baker's sweets" is defined as sweets unique to a bakery that incorporates pastry elements. "Baker's sweets" can be provided at a bakery called oven-fresh bakery, which is manufactured and sold in the store, or a donut specialty store. Oven Fresh Bakery has been differentiated from major bread makers in terms of the added value of freshly baked, but the difference in quality has been reduced due to the improvement in production technology of manufacturers, and the creation of new categories is required.

    In general, donut is a kind of fried confectionery. It is thought that the dough is named donut in the sense that the dough kneaded with flour is dough and the flavor made from it is similar to the nut of a nut. The types of donuts are mainly classified into yeast donuts and cake donuts. The former is mainly composed of strong flour and expands the dough by fermentation of baker's yeast (yeast). It is characterized by having a fluffy texture close to bread by fermenting over time using baker's yeast. The latter is mainly composed of soft flour, and the dough is expanded by using an expanding material such as baking powder or baking soda. Since the main component is a low-power flour having a lower protein content than the strong flour, the dough has good crispness and a loose texture.

    In general, the production method of yeast donuts is made by adding yeast, salt, saccharides, other auxiliary materials and water to flour, mainly wheat flour, and kneading, followed by primary fermentation, division, bench time, molding, and final fermentation. It is manufactured by frying with oil. East donuts are mostly ring-shaped. There are other spheres, ellipses, shells, and twists, and wraps around eggplants and curry fillings. Also, the surface is covered with granulated sugar or nuts, the one with fondant or chocolate, the one with candy, jam or custard cream inside, or the one with nuts in the dough is there. Donuts are rich in fat and rich in protein.

    Yeast donuts bulge immediately after frying, and the surface of the dough is rounded smoothly.However, since the dough shrinks when it cools over time and the rough heat disappears, the surface is crumpled with thin lines running vertically and horizontally. Things and large and small irregularities are created.

    Accordingly, an object of the present invention is to enable the production of donuts with completely new appearance and texture using materials usually used in bakery and donut specialty stores.

    Furthermore, in the manufacturing method of the yeast donut, it aimed at solving the problem that the fine streak and the large and small unevenness which run vertically and horizontally occur on the surface of the dough after the donut fries.

    As a result of intensive studies to solve the above problems, the present inventor runs vertically and horizontally on the surface of the dough even after the time has elapsed since the donut fry, which has been difficult until now, by combining the top dough and the yeast dough. A method for producing a yeast donut having an unprecedented appearance and texture that can be eaten while maintaining smoothness without producing fine streaks has been found, and the present invention has been completed.

That is, the present invention
(1) A method for producing a donut characterized by wrapping the outside of a yeast dough with a top dough,
(2) A method for producing a donut according to (1), in which the top dough and the yeast dough are each molded and then die-cut, the yeast dough is in the middle, the top and bottom are wrapped with the top dough, and then fried.
(3) The doughnut according to (1) or (2), wherein the ratio of the top dough is 10 to 100 parts by weight of upper white sugar, 10 to 100 parts by weight of compound margarine, and 10 to 150 parts by weight of egg white with respect to 100 parts by weight of the flour. Manufacturing method,
(4) The final fermentation of the yeast dough is not performed (1) to (3) The method for producing a donut according to any one of the above,
(5) A method for producing a donut, wherein the donut according to any one of (1) to (4) is horizontally cut in half, and a chocolate coating is used on the dough surface,
(6) A method for producing a donut that sands a filling into the donut according to any one of (1) to (5),
It is about.

    According to the present invention, the combination of the top dough and the yeast dough flies, maintaining the smoothness without generating fine streak-like wrinkles that run vertically and horizontally on the surface of the dough. You can get a donut. In addition, doughnuts with smoothness on the surface of the dough of the present invention can be provided with macaroon-style donuts that are completely new by cutting horizontally to 1/2, coating with chocolates, and sanding fillings It becomes.

    Hereinafter, the present invention will be specifically described.

    In the present invention, the top dough refers to a dough composed of soft flour, super white sugar, margarine, and egg white. Next, the yeast dough refers to a dough composed of strong flour, weak flour, yeasts, super white sugar, salt, skim milk powder, eggs, baking powder, water, and creams.

    The top dough blending ratio of the present invention is preferably 10 to 100 parts by weight, more preferably 10 to 50 parts by weight, with respect to 100 parts by weight of the flour. By using an appropriate amount of white sucrose, it is possible to obtain a donut that has a good flavor and is less likely to be scorched during frying.

    The top dough blending ratio of the present invention is preferably 10 to 100 parts by weight, more preferably 10 to 50 parts by weight, based on 100 parts by weight of the flour. By using an appropriate amount of margarine, it is possible to obtain a donut that is well melted and that melts well.

    The egg white blending ratio of the present invention is preferably 10 to 150 parts by weight of egg white and more preferably 20 to 80 parts by weight with respect to 100 parts by weight of the flour. An appropriate amount of egg white blending ratio can provide a donut that has good workability during preparation and is less likely to crack during frying.

    In the present invention, wrapping the yeast dough with the top dough means covering the yeast dough with the top dough around the yeast dough.

    The shape of the dough for die cutting of the present invention is selected from a round shape, a square shape, a triangle shape, a rectangle shape, a rhombus shape, a star shape, an oval shape, a semicircular shape, a regular pentagon shape, a regular hexagon shape, a parallelogram shape, a shell shape, and the like.

    Examples of the frying oil of the present invention include normal temperature liquid oils such as soybean oil, corn oil, rapeseed oil, sesame oil, safflower oil, cottonseed oil, sunflower oil and olive oil, palm low melting point, and palm middle melting point. Or mixed oil of palm low melting point, palm middle melting point and room temperature liquid oil, soybean oil, rapeseed oil, palm oil, palm oil, cottonseed oil, palm kernel oil, or animal and vegetable fats such as fish oil, beef tallow, lard And hydrogenated hardened oil using a catalyst.

    As the chocolates used in the coating of the present invention, any of Western chocolate, glaze chocolate, not tempered chocolate, and tempering type chocolate can be used.

    The fillings used in the present invention can be used from whipped cream, fresh cream, custard cream, peanut cream, chocolate cream, cheese cream, butter cream, flower paste, fondant, jam, marmalade and the like. In addition, a variety of flavors can be obtained using colorants, flavors, and the like.

    In the present invention, since a macaroon-style donut can be provided, macaroons will be described. Macaroon is a type of French-style baked confectionery, and in English it is called macaroon. It is made from egg white, almond powder, sugar, and baked in a small round shape. The general method is to mix almond powder and sugar, add egg white, and stir well. This is squeezed into a round shape on a paper top and baked in an oven. Some of them are sandwiched with jam or cream. In Japan, peanuts are often used instead of almonds.

    As a feature of macaroons, a portion called a pie is formed on the side surface. Pied means that when a sufficiently dry dough is heated in an oven, the air in the meringue that is moderately contained in the dough begins to expand into the air, but the surface is already dry, so it expands further. I can't. Therefore, the dough that expands tends to lift the dry portion and go out. The protruding part is called a pie.

    This pie portion is difficult to form because the dough shrinks in the yeast dough, but can be formed by using the top dough. This is because the swelling of the dough is reduced by using egg white.

    Next, the macaroon-style donut in the present invention can be prepared by the following procedure. Specifically, after fried donuts using yeast dough and top dough, cut horizontally into 1/2, coat the dough surface with chocolate, and sand whipped cream to obtain macaroon-style donuts . The following examples further illustrate the present invention.

    Examples of the present invention will be shown below and described in more detail. The technical idea in the present invention is not limited to the following examples. In addition,% and a part in a text mean a weight part unless there is a notice.

Example 1
(Preparation of yeast dough)
According to the formulation shown in Table 1, yeast dough was prepared according to the following procedure.
(1) Preparation of strong powder, soft flour, yeast, yeast food (potassium bromate), super white sugar, salt, skim milk powder, egg yolk and cream and sugar in a container such as a mixer bowl (trade name: Pro Dash 800, Fuji Oil ( Co., Ltd.), whole egg, baking powder, water added, stirred for 3 minutes at low speed and 4 minutes at medium speed, and then shortened (trade name: Pampas LB, manufactured by Fuji Oil Co., Ltd.) at low speed Stir for 3 minutes at medium speed for 3 minutes. The kneading temperature was 26 ° C.
(2) A primary fermentation at a dough temperature of 27 ° C., a humidity of 75% and a holding time of 30 minutes, and a final fermentation of 50 minutes.
(3) The division of the dough is 200 g.
(4) After the dough sheeting, remove the dough with a round die. The size was 2 mm in thickness, 30 mm in diameter, and 2 g in weight.

(Table 1)

    Bakers% is a percentage of the total weight of the powder being blended, with the total weight of the powder being blended being 100%.

(Preparation of top dough)
According to the formulation shown in Table 2, a top dough was prepared by the all-in-mix method according to the following procedure.
(1) Add a soft flour, super white sugar, margarine (trade name: MESSAGE 500, manufactured by Fuji Oil Co., Ltd.) and egg white to the mixer bowl of Kenwood mixer (KMM-760, manufactured by Aikosha Seisakusho). , Stir 5 minutes in memory 5.
(2) The division of the dough is 200 g.
(3) After sheeting, remove the dough with a round die. The size was 3 mm in thickness, 45 mm in diameter, and 6 g in weight.

(Table 2)

    After three rounds of each dough extracted with a round die-cutting die, top dough, yeast dough, top dough are stacked in the middle, the yeast dough is in the middle, and the top and bottom are wrapped with top dough, and after 10 minutes of rack time has elapsed I fried in oil. The frying conditions were a frying temperature of 180 ° C., a frying time of 5 minutes, and a fat and oil “Frière K” manufactured by Fuji Oil Co., Ltd. was used as the fat and oil used.

(Comparative Example 1)
According to the formulation shown in Table 1, yeast dough was obtained by the same method as in Example 1, and no top dough was used. The fly in oil is the same as in Example 1.

(Comparative Example 2)
According to the formulation shown in Table 1, a yeast dough was obtained by the same method as in Example 1, and the top dough blending ratio was 20 parts by weight of white sucrose, 30 parts by weight of margarine, 53 parts by weight of water with respect to 100 parts by weight of the flour. The top dough preparation method and the frying in oil are the same as in Example 1.

(Comparative Example 3)
According to the formulation shown in Table 1, a yeast dough was obtained in the same manner as in Example 1, and the top dough blending ratio was 20 parts by weight trehalose, 30 parts by weight margarine, and 53 parts by weight egg white with respect to 100 parts by weight of the flour. The top dough preparation method and the frying in oil are the same as in Example 1.

(result)
In the top dough blending in Example 1, the surface became smooth and showed a generally good appearance. In Comparative Example 1, only the yeast dough produced thin streaks running vertically and horizontally on the surface over time, and the appearance was not preferable. In Comparative Example 2, the top fabric was sticky and the workability was inferior. Also in Comparative Example 3, the top dough became sticky and the workability was inferior, and the sweetness decreased and the taste was lacking. The results are shown in Table 3.

(Table 3)

    Although good quality with a smooth surface was obtained in Example 1, the problem of overall swelling was left, and therefore, the study of expansion suppression was performed next.

(Example 2)
According to the composition shown in Table 1 and Table 2, a yeast dough and a top dough were obtained by the same mixing method as in Example 1, and after the final fermentation step was omitted, a round die was pulled out by the same method as in Example 1. Each dough was obtained. Next, three sheets were stacked in the order of the top cloth, the yeast cloth, and the top cloth, and the upper and lower top cloths were formed to wrap the yeast cloth inside. After molding, it was fried in oil after 10 minutes of rack time. The fly in oil is the same as in Example 1. After the frying, after the rough heat was removed, the chocolate was melted at 60 ° C., the chocolate product temperature was about 45 ° C., the chocolate coating was applied to the outside of the donut cut in half horizontally, and solidified at room temperature. Three types of chocolate were used: caramel chocolate, sweet chocolate, and matcha chocolate. Next, put the whipped cream (trade name: Raku-Raku Whipped, manufactured by Torak Co., Ltd.) into the squeeze bag, squeeze it into the cross-section of the coated donut, and superimpose the doughnut on one side on it to make the macaroon-style donut of the present invention It was. The photograph is shown in FIG.

(Example 3)
In the method of Example 2, each of the yeast dough and the top dough was obtained, and the size of the round die was changed. The size of the yeast dough was 2 mm thick, 40 mm in diameter, and 6 g in weight. The size of the top fabric was 3 mm thick, 70 mm in diameter, and 14 g in weight. The molding method is the same as in Example 2. After molding, it was fried in oil after 10 minutes of rack time. The frying in oil was performed at a frying temperature of 180 ° C. and a frying time of 6 minutes. Macaroon-style donuts are manufactured according to the second embodiment. The chocolate used was strawberry chocolate. The photograph is shown in FIG.

(Comparative Example 4)
According to the formulation shown in Table 2, a top dough was obtained in the same manner as in Example 2, and no yeast dough was used. The molding method is the same as in Example 2, and the fly in oil is in accordance with Example 1.

(Comparative Example 5)
In the method of Example 2, a yeast dough and a top dough were obtained, respectively, and the size of the round die cut was changed only for the yeast dough. The size of the yeast dough was 3 mm thick, 45 mm in diameter, and 8 g in weight. The molding method is to prepare two sets of round fabrics with the top fabric placed on the yeast fabric, turn one over and put the top fabric, the yeast fabric, the yeast fabric, and the top fabric in order. Overlapping. After molding, it was fried in oil after 10 minutes of rack time. The fly in oil is the same as in Example 1.

(Comparative Example 6)
In the method of Example 2, each of the yeast dough and the top dough was obtained, and the size of the round die was changed. The size of the yeast dough was 2 mm thick, 45 mm in diameter, and 5 g in weight. The top fabric was 2 mm thick, 45 mm in diameter, and 4 g in weight. The molding method is in accordance with Comparative Example 5, and the fly in oil is in accordance with Example 1.

(Comparative Example 7)
In the method of Example 2, each of the yeast dough and the top dough was obtained, and only the yeast dough was changed in the size of the round die. The size of the yeast dough was 2 mm in thickness, 40 mm in diameter, and 4 g in weight. The molding method is in accordance with Comparative Example 5, and the fly in oil is in accordance with Example 1.

(result)
In Example 2, the flame was good and the appearance was flat with the center bulge being suppressed to a desired shape. In the method of the second embodiment, a larger size is the third embodiment. In Example 3 as well, both the flame and appearance are good quality. If it is the method of Example 2, it can respond to the change of size. In Comparative Example 4 in which the yeast dough was not used, the surface was uneven, and the center was cracked and the appearance was impaired. In Comparative Examples 5 to 7, the yeast dough expanded even though the final fermentation process was omitted. This is because the proportion of yeast dough was too high. When the proportion of yeast dough swells too much, it takes time to heat the dough center, and bubbles inside the dough are concentrated in the center, resulting in a round shape and not suitable for macaroons. The results are shown in Table 4.

(Table 4)

    The present invention relates to a method for manufacturing a donut, and has an effect that it can provide a method for manufacturing a donut that can be positioned as a new macaroon-style donut that has a new shape that has never existed before and that can be filled with fillings.

6 is a drawing-substituting photograph showing the appearance of a macaroon-style donut manufactured in Example 2 and Example 3. FIG.

It is a drawing substitute photograph which shows the external appearance of the donut manufactured in Example 3 with a top cloth.

It is a drawing substitute photograph which shows the external appearance of the donut manufactured in the comparative example 4 without a top cloth.

Claims (6)

    A method for producing a donut, characterized by wrapping the outer side of the yeast dough with a top dough.     2. The method for producing a donut according to claim 1, wherein the top dough and the yeast dough are each molded and then die-cut, the yeast dough is in the middle, the top and bottom are wrapped with the top dough, and then the dough is fried.     The method for producing a donut according to claim 1 or 2, wherein the mixing ratio of the top dough is 10 to 100 parts by weight of upper white sugar, 10 to 100 parts by weight of margarine, and 10 to 150 parts by weight of egg white with respect to 100 parts by weight of the flour.     The method for producing a donut according to any one of claims 1 to 3, wherein the yeast dough is not subjected to final fermentation.     The manufacturing method of the donut which horizontally cuts the donut obtained by the manufacturing method of any one of Claims 1-4, and coats the dough surface with chocolates.     The manufacturing method of the donut which sands fillings in the donut of any one of Claims 1-5.