JP2873885B2 - Frozen dough and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dough in which the remaining dough is sandwiched between new doughs and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in order to manufacture yeast donut, there is a manual operation method in which dough produced by kneading materials is divided into predetermined amounts, and each is manually formed into a ring shape. Also, after kneading the materials, spreading is performed to make the first dough, which is die-cut, and the product is frozen. On the other hand, the remaining dough is spread again
The dough is die-cut and the product is frozen. In this case, there are a method in which the remaining dough is mixed with a new material and kneading, and a method in which a product having a different shape is formed by various moldings in which the remaining dough does not appear.

[0003]

The manual method described above is excellent in that there is no remaining fabric, but has various problems such as heavy labor of the operator, difficulty in improving efficiency, and unsuitability for mass production. .

[0004] Further, in the die-cutting method, there is a problem that the quality of a product of the second fabric or less tends to deteriorate, and the quality is inevitable even when kneading and using a new fabric.

[0005] According to the conventional die-cutting method, since the second or third fabric is used, the product is apt to be overripened, the product tends to have pear skin, blisters, etc., and the internal phase is poor. Or, problems such as excessive oil absorption occur.

[0006] The above problem has been difficult to improve even when the remaining dough and the new dough are kneaded.

[0007]

According to the present invention, the remaining dough is sandwiched between new doughs in a sandwich form.
This solves the conventional problem.

That is, the present invention is a method for producing a frozen dough, which comprises sandwiching the remaining dough in a new dough in a sandwich shape, forming the dough into a predetermined shape, and then freezing it. The ratio of the remaining dough to the new dough is 10 to 130 parts.
Parts are 100 parts.

Next, another invention is a method of manufacturing frozen dough, characterized in that the remaining dough collected at the end of the continuous dough production line is transferred to the beginning of the production line and sandwiched between new doughs. Is the way. Furthermore, after collecting the remaining dough,
Aged within 48 hours under refrigeration. The dough has a floor time of 60 minutes or less at 15 ° C to 25 ° C.

In the above, molding into a predetermined shape refers to a case of cutting into a predetermined shape or molding after cutting.

Although the food dough to which the present invention is applied is particularly effective for yeast donut dough, it is of course applicable to other doughs (for example, bread dough).

[0012]

Embodiment 1 An embodiment of the present invention will be described with reference to FIGS.

The materials and amounts of the yeast donut dough are shown in Table 1.

[0014]

[Table 1]

The above-mentioned materials are kneaded, and the obtained dough is taken out of dough 1 and spread to a thickness of 10 mm by primary spreading 2. Then
The remaining dough 4 is sandwiched between the new doughs 3 obtained by the spreading to form a sandwich-like dough 5, then secondly spread, die-cut 7, and the molded product 8 is frozen 9 to obtain a product 10. The dough left by the die cutting 7 is collected 11 as the remaining dough, and
After the next spreading 2, the remaining dough is supplied 12, and one cycle is completed.

According to the above-described embodiment, since the remaining dough 4 is sandwiched by the new dough 3, most of the surface is covered with the new dough 3. Therefore, upon frying and other heat treatments, the whole appearance is the same as that of the new dough, the internal phase is not disturbed, and the product is of good quality. In the figure, 13 is a kneading machine, and 14 is a dough taken out from the kneading machine.

The manufacturing conditions of the above embodiment are as follows.

Dough delivery amount: 25 kg / min Secondary spread dough thickness: about 1.3 cm Secondary spread dough width: about 120 cm Freezing: -40 ° C. (tunnel freezer) 25 minutes

Each machine in the manufacturing process used a commonly used mechanical device.

In the above examples, the quality was compared by changing the ratio of the remaining dough to be sandwiched, and the results shown in Table 2 were obtained.

[0021]

[Table 2]

As is clear from Table 2, when the amount of the remaining dough with respect to the new dough was 10% to 130%, all the quality items were recognized as good. At 140%, the quality was reduced except for the skin, flavor and oil absorption.
It is determined that １３０130% is good.

As described above, the ratio of the new dough to the remaining dough is in the practical range of about 100 to 10 to 130. Therefore, the ratio is appropriately determined depending on the degree of die-cutting. When a donut material is die-cut from a normally used spread material, the ratio of the donut material to the remaining material is almost equal (50%).
%), Add 50 parts of the remaining dough to 50 parts of the new dough to obtain 100 parts of the sandwich dough. In this case, there are 50 parts of the die-cut product and 50 parts of the remaining dough, so that continuous work can be easily performed without excess or shortage.

The donut was evaluated by packing the molded frozen dough in a polyethylene bag and placing it in a freezer at -20 ° C.
Stored for months. After thawing this preserved dough for 1 hour at room temperature, it is fermented for 1 hour at 38 ° C. and 60% RH,
Deep-fried at 180 ° C. for 50 seconds on each side. The doughness and the uniformity of the die-cut dough in the above were relatively evaluated in the production process. For other qualities, 10
Sensory evaluation by a panel of names.

Next, a comparison experiment with the conventional method was performed on 100 parts of the remaining dough (50% of the remaining dough and 50% of the new dough), and the results shown in Table 3 were obtained.

[0026]

[Table 3]

In Table 3 above, No. 3 and No. Regarding the difference of No. 8, a large difference was recognized in the quality of the final product, despite the fact that only the dispersion state of the remaining dough (No. 3 was localized uneven distribution of the remaining dough, No. 8 was uniformly dispersed).

The difference between the above effects is considered as follows.

The remaining dough and the dough mixed with the remaining dough are susceptible to mechanical damage during spreading. On the other hand, the fabric of the present invention is a new fabric having a flexible surface,
Less susceptible to damage.

The remaining dough and the dough mixed with the remaining dough are easily affected by external deterioration factors (temperature, humidity, etc.). It was recognized as difficult to receive.

[0031]

Embodiment 2 Another embodiment of the present invention will be described with reference to FIGS.

The materials and amounts of the hot biscuit dough are shown in Table 4.

[0033]

[Table 4]

The above-mentioned materials are kneaded, and the obtained dough is taken out of dough 1 and spread to a thickness of 10 mm by primary spreading 2. Then, the remaining dough 4 is sandwiched between the newly obtained dough 3 obtained by spreading,
After the sandwich-like dough 5 is formed, it is secondarily spread to about 1.5 cm, die-cut 7 is formed into a molded product 8, which is frozen 9 to obtain a product 10. The dough left by the die-cutting 7 is collected as a remaining dough 11, followed by the first spreading 2 and a remaining dough supply 12.
Then, one cycle is completed.

The manufacturing conditions of the above embodiment are as follows.

Dough delivery amount: 20 kg / min Secondary spread dough thickness: about 1.5 cm Secondary spread dough width: about 80 cm Die shape: circular (diameter 7 cm) Dough quantity (1 piece): 60 g Die cut dough : Remaining dough ratio: 70:30 Remaining dough for new dough 100: 40

The frozen dough obtained as described above is heated at 170 ° C.
Was baked in an oven for 25 minutes to obtain a hot biscuit. This hot biscuit had good appearance, volume, and internal phase, and also had good fabric properties and uniformity of weight when punched out.

That is, there were no disadvantages caused by the mixed use of the remaining dough.

[0039]

According to the present invention, the remaining dough is sandwiched between new doughs in a sandwich shape, which is spread and die-cut, so that the product using this dough is not only resistant to pear skin and blistering. It has a large volume, a good internal phase, suppresses excessive oil absorption, and has a good flavor. Further, according to the manufacturing method of the present invention, since the remaining dough is collected and sandwiched into a new dough, the production process is smooth and there is an effect that continuous production can be performed.

[Brief description of the drawings]

FIG. 1 is a block diagram showing an embodiment of the method of the present invention.

FIG. 2 is a flowchart showing the movement and processing of the dough in the same method.

[Explanation of symbols]

 REFERENCE SIGNS LIST 1 dough out 2 primary spreading 3 new dough 4 remaining dough 5 sandwich dough 6 2nd spreading 7 die cutting 8 molding 9 freezing 10 product 11 remaining dough collection 12 remaining dough supply

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-63-14651 (JP, A) JP-A-61-146141 (JP, A) JP-A-60-164426 (JP, A) (58) Field (Int.Cl. ⁶ , DB name) A21D 2/00-17/00

Claims (7)

(57) [Claims] 1. A method for producing a frozen dough, comprising sandwiching the remaining dough in a new dough in a sandwich form, forming the dough into a predetermined shape, and then freezing the dough. 2. The ratio of the remaining dough to the new dough is 10 parts or more.
The method for producing frozen dough according to claim 1, wherein the ratio is 130 parts to 100 parts. 3. A method for producing a frozen dough, comprising transferring the remaining dough collected at the end of a continuous production line of frozen dough to a start end of the production line and sandwiching it between new doughs. 4. The method for producing a frozen dough according to claim 1, wherein the remaining dough is collected and aged for a predetermined time. 5. The dough according to claim 1, wherein the dough has a floor time of 60 minutes or less at 15 ° C. to 25 ° C.
Method for producing frozen dough 6. A frozen dough wherein the remaining dough is sandwiched with a new dough. 7. The ratio of the remaining dough to the new dough is 10 parts or more.
7. The frozen dough according to claim 6, wherein the ratio is 130 parts to 100 parts.