JP4460963B2 - Method for producing donuts - Google Patents

Description

  The present invention relates to a method for producing soft donuts with a rich texture without using yeast.

  Yeast donuts use strong flour as wheat flour, and the dough is expanded by yeast fermentation, and the dough is deeply fried in oil. The texture is plump and soft, and fried in oil. Since the amount of oil absorption is small, there is a taste feature that it is not oily. The reason why strong flour is used as wheat flour is that it is fried in oil while maintaining the swollen state by yeast fermentation, and therefore a strong gluten film structure is required for the dough.

In order to produce yeast donuts, the yeast fermentation process must be performed, so the yeast stored in a dormant state must be returned to an active state, and fermentation conditions such as temperature and pH that are difficult to manage must be adjusted. Such as primary fermentation, division, rounding, bench time, molding, proofing, etc., the production method is complicated, requiring a lot of time and labor, and skill is required for its stable production management. Since yeast doughnuts are manufactured through these complicated processes, we also see how to save the dough in advance after freezing and storing it, then taking it out when necessary and frying the frozen dough in oil. Although it has been issued (see Patent Document 1), there is no change in going through the above complicated steps.
Therefore, the production of yeast donuts involves a difficult process of yeast fermentation, so that yeast donuts that are unfamiliar with yeast fermentation, such as domestic operations and production in foreign countries, are stable. There is a problem that it is difficult to obtain.
Japanese Patent Laid-Open No. 10-304814

  The purpose of the present invention is to provide a soft donut with a texture that is characteristic of yeast donuts, without a need for skilled yeast fermentation, in a simple manner, and stably. The object is to provide a method for producing donuts.

  As a result of various investigations, the present inventors have used a dough raw material containing a specific amount of wheat-derived protein and a swelling agent, and after forming the dough, through a skein process, a strong gluten film and a swelling agent. A dough with a bulge is obtained by the action, and when this dough is fried in oil, it is found that it becomes a soft donut with a fluffy texture similar to that of conventional yeast donuts, leading to the completion of the present invention. It was.

That is, in the present invention, dough is prepared using dough raw material containing 10% by mass or more of wheat-derived protein and a swelling agent without using yeast, and then the dough is heated to a temperature of 20 %. The present invention provides a method for producing donuts characterized by being fried in oil after aging for 20 to 180 minutes at -50 ° C.

  According to the present invention, a soft donut having a texture that is peculiar to yeast donuts is produced in a simple manner and stably without passing through a yeast fermentation process that requires skilled skills. Can do.

Hereafter, the manufacturing method of the donut of this invention is demonstrated in detail.
The protein derived from wheat includes not only wheat protein such as gluten but also protein contained in flour mixed in dough.
The protein derived from wheat is blended so as to be 10% by mass or more based on the dough material. At this time, if the amount of wheat-derived protein in the dough raw material is 10% by mass or more by using wheat flour having a high wheat protein content, the wheat-derived protein is not added separately. Also good. When wheat flour containing 14% by mass or more of wheat protein is used as the flour, and the amount of wheat-derived protein in the dough material is 10% by mass or more, no wheat-derived protein is added. Is preferred. Moreover, when using wheat flour with a low wheat protein content, it is preferable to add wheat-derived protein.
The upper limit of the content of the protein derived from wheat is not particularly limited, but since the protein content of the strong flour containing a particularly large amount of wheat protein is about 15% by mass, wheat is at least up to about 15% by mass with respect to the dough raw material. The derived protein can be preferably blended.

  Further, the swelling agent is not particularly limited as long as it is a baking powder that can be used in foods, but a fast-acting swelling agent or a slow-acting swelling agent can be used alone or in combination. The blending amount of the swelling agent is preferably 0.5 to 5.0% by mass, more preferably 2.0 to 4.6% by mass with respect to the dough raw material. If the blending amount of the swelling agent is less than 0.5% by mass, swelling in the subsequent sneaking process is insufficient, and it is difficult to obtain the desired effect. On the other hand, if it exceeds 5.0% by mass, the bitterness of the swelling agent Can be felt.

The dough material used in the present invention is the same as the dough material used in the production of conventional donuts, except that yeast is not blended and a predetermined amount of wheat-derived protein and a swelling agent are blended. Other raw materials that are usually blended can be blended and used.
Such other raw materials include wheat flour, cereal flour such as rice flour, oat flour, maize flour, millet flour, millet flour and millet flour; starches such as pregelatinized starch, corn starch and potato starch of these cereals; Eggs; salt; sugars such as sugar, liquid sugar and starch sugar; oils and fats such as vegetable oil, butter, margarine, shortening and lard; dairy products such as cow's milk, skimmed milk powder and condensed milk; flavorings; coloring agents and the like.

In the present invention, the dough prepared using the dough raw material needs to be squeezed after molding or before molding. The conditions for the sneaking step are affected by the type of expansion agent and the temperature, but are 20 to 180 minutes at 20 to 50 ° C., preferably 30 to 45 minutes at 30 to 40 ° C. If the swelling agent is fast-acting, it can reduce the time required for rebounding.
This sneaking process does not require strict control of the conditions as in the yeast fermentation process, and after the specified bulge is obtained, the bulging does not proceed any further. There is no need to proceed immediately.
After obtaining the specified bulge in this squeeze process, fried in oil, combined with the action of the swelling agent, it has a strong gluten film, and sufficient bulge and floatability are obtained, like yeast donuts Soft donuts with a rich texture can be obtained.

The method for preparing the dough is not particularly limited, and can be performed in the same manner as the conventional method for preparing donut dough. For example, all dough ingredients other than edible oil and water are added and mixed at a low speed for 3 minutes with a vertical mixer (using hooks) for baking and confectionery. Here, edible oil can be added and further mixed for 3 minutes at medium to high speed to obtain a dough.
Moreover, the process of frying with oil is the same as the process of frying the conventional donut dough with oil, and preferable conditions are 3-5 minutes at 160-200 degreeC, More preferably, it is 3-5 minutes at 170-190 degreeC. .

  In the present invention, the dough may be temporarily refrigerated or frozen, and the dough according to the present invention can be obtained by frying the refrigerated dough or the frozen thawed dough. it can.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further, this invention is not limited to the following Examples and comparative examples at all.

Examples 1-6 and Comparative Examples 1-2
In accordance with the formulation shown in Table 1, all dough ingredients and water other than salad oil were first put into a vertical mixer (using hooks) for bakery confectionery and mixed at low speed for 3 minutes. Salad oil was added here, and further mixed for 3 minutes at medium to high speed to obtain a dough. The obtained dough was divided into 40 g pieces, rounded, then punched with a punching die, and formed into a ring shape having a thickness of 2 cm, an outer diameter of 10 cm, and an inner hole diameter of 6 cm. This was allowed to stand for 30 minutes at a temperature of 40 ° C., then inverted for 2 minutes on one side at 170 ° C. shortening, and then oiled for another 2 minutes to obtain donuts. The texture of each donut obtained was sensory evaluated. In the evaluation method, according to the evaluation criteria shown in Table 2, a panel of 10 people was scored, and the average value was calculated and used as the evaluation score of each donut. The results are shown in Table 1.

As is apparent from the results shown in Table 1, all of the donuts according to the present invention of Examples 1 to 6 have a plump and soft texture. On the other hand, the donuts of Comparative Examples 1 and 2 using a dough having a protein content of wheat less than 10% by mass do not swell and have a hard texture.

Claims (2)

A dough is prepared using a dough raw material containing not less than 10% by weight of wheat-derived protein and a swelling agent without using yeast, and then the dough is heated at a temperature of 20 to 50 ° C. A method for producing donuts, characterized in that after being allowed to stand for 20 to 180 minutes , it is fried in oil. Amount of swelling agent is 0.5 to 5.0 wt% with respect to dough material, donut production method of claim 1, wherein.