JP3416883B2 - Deformed donut and its manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a deformed donut for producing a large crack on one surface of the donut to form a deformed donut and a method for producing the same.

[0002]

2. Description of the Related Art Conventional donuts are roughly classified into cake donuts that are inflated with an expanding agent and yeast donuts that are inflated by utilizing the gas generation of yeast. Since cake donuts have a soft texture, they are mass-produced by automatic machines. In many cases, the shape tends to be monotonous, and therefore differentiation in appearance is required.

Generally, cake donuts are prepared by dropping a fluid dough directly from a depositor into hot oil and frying it, or by forming a hard dough having a relatively small amount of water into a predetermined shape and then frying it. There is a method of deep-frying this dough after freezing.

At this time, the dough dough is turned over once or fried while being submerged in oil to obtain a product.

Therefore, in order to give a characteristic to the appearance, except for a part of the ring-shaped donuts, Japanese Patent Laid-Open No. Sho 62-2 has been proposed.
No. 82533 invention, a dough injector with a specific shape is used, or a dough with a specific shape is used to give the dough a shape before frying. At present, it is difficult to obtain sufficient results because the product expands.

[0006]

As described above, even if intentionally complicated molding is performed for the purpose of imparting a characteristic to the appearance, the effect as expected for the final product is not obtained by frying, There was a problem that the product had a mediocre shape.

Further, the cake donut dough has physical properties that are difficult to handle, and it takes too much time and effort to form the dough into an irregular shape, which is not preferable. Other attempts have been made to knead or color various donut dough to obtain a new appearance, but these have the problem that the color of the dough is hidden because the donut surface is charred during the frying process. .

[0008]

However, according to the present invention, by reversing twice or three times during frying, a new shape is automatically obtained, and the above-mentioned conventional problems are solved.

That is, the invention of the manufacturing method is that the dough dough is used twice.
In the method of frying by inverting or inverting three times , 2
The time ratio before and after the three-time inversion is 10-50, 20-60, and 10-50, and the time ratio before and after the three-time inversion is 10-5.
Ru different form donut preparation der was characterized by less than 0,20～60,10～50,20. In the above,
30 to 60 parts by weight of sugar, 1 to 5 parts by weight of swelling agent, and 45 to 70 parts by weight of water are added to 100 parts by weight of wheat flour and mixed. In addition to the above, compounding materials include powdered milk, salt, eggs, flavors,
Colorants, gums and the like can be mentioned. When using liquid eggs, the total amount of water and eggs is the amount of water. The obtained dough is divided into appropriate amounts and dropped directly into oil.

[0010] Next, the invention of the method, the anti-twice the donut dough
Rolling and, or three times when inverting and frying, the time ratio of the front and rear inverted twice and 10～50,20～60, and 10-50, the time ratio of the front and rear three inverted 10～50,20 ~ 6
And less than 0,10～50,20 a variant donut being characterized in that cause large cracks on one side.

In a general donut, one side is first fried, then it is turned over and the other side is fried. The frying time at this time depends on the size of the dough, the oil temperature, etc., but the frying time before and after the inversion is about 1: 1.

In the present invention, the inversion is performed twice or three times, and the time ratios thereof are 10 to 50, 20 to 60 and 10 to 10, respectively.
50 or 10 to 50, 20 to 60, 10 to 50, less than 20. That is, dough mixed with water etc.
In order to surely obtain a donut with a novel shape and a flower-shaped deformed shape only by the frying process that is inverted twice or three times at the above-mentioned time ratio when it is usually dropped in oil and deep-fried. Successful.

In the time distribution, the initial time does not count the time from the time when the dough is put into the oil until the time when the dough is floated.

It was found that even if the dough dough is deep-fried at a value that does not correspond to this time ratio, not only donuts of the expected shape are not obtained, but also the texture is inferior.

Further, the dough surface area of the donut is increased by the procedure of the present invention, so that there is a feeling of volume, and the heat transfer efficiency during frying is improved, and the carat rises to give the donut a very crispy texture and at the same time melting in the mouth It also improves the shelf life of the product because it promotes the evaporation of water from the donut.

[0016]

【Example】

Combination Soft flour 100 50 sugar Skim milk powder 10 Baking powder 3 Shortening 10 Egg yolk powder 5 Salt 2 Water 50 230 total

The above powder raw material is put into a vertical mixer and low speed 1
After stirring for 0 minutes, shortening is added, and further stirred for 10 minutes to mix well. Water was added to the mixture and the mixture was stirred at a low speed for 5 minutes to obtain a donut dough of the present invention. 40 this dough
The donuts of the present invention can be made by sorting g and inverting and twice fried at 180 ° C.

The time for the frying is 30 seconds, 60
Second, 30 seconds (total 2 minutes).

As described above, as shown in FIG. 1, the ring-shaped member 3 has a bulging central portion 1 and a gentle lower portion.
Became donut 2.

[0020]

[Comparative Example] When the dough was made in the same formulation and the same process as the above example and the frying method was changed with the same amount of dough, the tests were conducted.
Got the result.

[0021]

[Table 1]

[0022]

[Table 2]

[0023]

According to the present invention, the dough is almost the same as the conventional product, but by changing the frying operation, there is an effect that a deformed donut which has not been heretofore known can be formed. This donut causes a large crack (4 in the figure) to increase the surface area and improve the heat transfer efficiency.
It has the advantages that the texture of the product is significantly crispy, the melting in the mouth is good, the evaporation of water is promoted, and the shelf life is improved.

[Brief description of drawings]

FIG. 1 is a front view in which a part of a donut manufactured according to the present invention is cut.

[Explanation of symbols]

1 central part 2 donuts 3 ring shape

Claims (2)

(57) [Claims] 1. A method of inverting dough dough twice or three times, and then frying the dough, and the time ratio before and after the two times inversion is 10 to 50, 20 to 60, and 10 to 50.
The time ratio before and after the reversal is 10-50, 20-60, 10
Preparation of different forms donuts were characterized by less than ～50,20. 2. When the dough dough is inverted twice or fried by inverting it three times , the time ratio before and after the inverting twice is 10 to 10.
50, 20-60, and 10-50, and the time ratio before and after three inversions is 10-50, 20-60, 10-50, 2
And less than 0, profiled donuts, characterized in that caused a large crack on one side.