JP6858626B2 - How to make frozen donuts - Google Patents

Description

The present invention relates to a method for producing a frozen donut.

In recent years, the consumption of packaged bakery products that can be purchased at stores and easily eaten has increased. Along with this, frozen bakery products that can be provided to consumers simply by storing the baked bakery products in a frozen state and thawing them in a store are being provided. Conventionally, frozen bread has been required to have good storage stability and a good texture when thawed, and various methods for producing frozen bread have been proposed for that purpose.
In the bakery product immediately after baking, the moisture contained in the dough remains as steam in the internal porous structure. When the steam condenses, the crumbs and crust have a sticky texture due to the condensed water, so the baked bakery product is allowed to cool to room temperature under open conditions, and the steam is sufficiently released to the outside of the bakery product. It is later packaged and then stored frozen. However, the frozen bakery product produced in this way has a problem that it lacks a good flavor after baking.
Regarding the method for producing and preserving a bakery product having a good flavor after baking, Patent Document 1 describes semi-baking in which the kneaded bread dough is semi-baked and then filled and sealed with an oxygen scavenger in a packaging container having an oxygen blocking property. A method of storing bread is disclosed. Bread with a good appearance and flavor can be obtained by re-baking after refrigerating, but it is not easy because re-baking at stores is essential.
Regarding the storage of baked bakery products, in Patent Document 2, in the packaging of baked bread, a small hole is made in a part of the packaging bag to incompletely wrap the product, and the air in the packaging bag and the air bubbles in the bread is removed through the small hole. At the same time, a long-lasting packaging method for bread that is sterilized by irradiation with ultraviolet rays after being replaced with an inactivating gas is disclosed. It is an excellent method to maintain the freshness of baked bread and prevent sterilization and spoilage, but when the air in the packaging bag is replaced with an inert gas, the freshly baked flavor of the bread may be discharged together with the air. is there.
Further, in Patent Document 3, the donut dough is extruded from a die hole in which one protrusion protrudes into the hole to form a string-like dough having one cut in the longitudinal direction of one side, and the string-like dough is used. A method for producing an old-fashioned donut, which comprises binding both ends to form a ring-shaped molded dough and then frying the ring-shaped molded dough, is disclosed. It is described that this donut can be packaged and stored for a long time to maintain a good texture. However, there is no mention of the relationship between the cooling process and packaging of fried old-fashioned donuts, nor is there any mention of flavor.

JP-A-2002-17242 JP-A-2004-57133 Japanese Patent Application Laid-Open No. 2008-167680

An object of the present invention is to provide a method for producing a fried frozen donut, which has a good flavor after frying.

The present inventors have a good flavor after frying by allowing the donut obtained by oiling the donut dough to cool until the center temperature reaches 30 to 50 ° C., sealing and packaging the donut, and then quick freezing it. We have found that we can obtain fried frozen donuts, and have completed the present invention.

That is, the present invention is as follows.
(1) A method for producing a frozen donut, which comprises allowing the donut obtained by oiling the donut dough to a core temperature of 30 to 50 ° C., sealing and packaging the donut, and then quickly freezing the donut.
(2) Frozen donuts produced by the production method of (1) above.

According to the present invention, it is possible to provide frozen donuts having a good flavor after frying even when thawed, as compared with the conventional technique in which donuts are sealed and packaged and quick frozen after being allowed to cool according to a conventional method. ..

The method for producing a frozen donut of the present invention is characterized in that a donut obtained by oiling a donut dough is allowed to cool at room temperature until the center temperature reaches 30 to 50 ° C., sealed and packaged, and then quickly frozen.
In the method for producing a frozen donut of the present invention, the raw material for the donut dough, the method for preparing the donut dough, the oiling method, and the freezing method are not particularly limited, and any known raw material or method can be preferably used. ..

In the present invention, donuts include both so-called yeast donuts and cake donuts. Yeast donuts are donuts made from baker's dough fermented with yeast, and are mainly composed of strong flour. Cake donuts are cake donuts made by inflating cake dough with baking powder, and are made mainly of soft flour.
Such donut donut dough includes wheat flour such as soft flour and strong flour and yeast or baking powder, as well as cereal flours other than wheat, eggs such as eggs or egg yolks, sweet sugars such as granulated sugar, and non-fat dry milk. Any known raw material for donuts such as milk, oils and fats such as shortening and liquid cooking oil, salt, fragrance, coloring agent, thickening polysaccharide, and modified starch can be used.

In the present invention, the method for preparing the donut dough is not particularly limited, and for example, it can be carried out by adding water to and mixing the donut dough raw material as described above.

In the present invention, the oiling method can be carried out by heating, for example, in oil at a temperature of 160 to 200 ° C. for 10 to 120 seconds on each side.

In the present invention, a donut dough is prepared by a conventional method, and the donut obtained by oiling is allowed to cool until the center temperature reaches 30 to 50 ° C. The center temperature of the donut is preferably 35 to 45 ° C. When quick freezing is performed at a core temperature of less than 30 ° C., the flavor is lost too much and the texture is impaired after thawing. When quick freezing is performed in a state where the core temperature exceeds 50 ° C., after thawing, the flavor is maintained, but the texture becomes sticky.

In the present invention, the sealed packaging is not particularly limited as long as the donut can be packaged and sealed. It can be wrapped and sealed with a packaging film used for packaging foods such as polyethylene film. Further, it is preferable to use a film having a higher gas barrier property than an aluminum vapor deposition film or the like.

In the present invention, the freezing method is not particularly limited as long as it can realize quick freezing. Here, the temperature range of -1 ° C to -5 ° C where water turns into ice when things freeze is called the maximum ice crystal formation zone, and quick freezing is a freezing method that allows this formation zone to pass within 30 minutes. .. For example, it can be frozen in a quick freezer set at −40 ° C.

Hereinafter, examples will be shown for the purpose of specifically explaining the present invention, but the present invention is not limited to the following examples.

Production Example 1 Production of frozen yeast donuts 100 parts by mass of yeast donut mix (Y01 manufactured by Nippon Flour Mills), 3 parts by mass of raw yeast (yeast manufactured by Kaneka) and 55 parts by mass of water are put into a mixer, and the speed is 2 minutes at low speed. It was mixed at a speed of 10 minutes. The kneading temperature was 28 ° C. The obtained dough was first fermented at 27 ° C. and 75% relative humidity for 30 minutes, and was divided and molded into a ring shape with a donut cutter so as to weigh 45 g. A bench time of 15 minutes was taken at room temperature (20 ° C.), and secondary fermentation was carried out at 38 ° C. and 60% relative humidity for 30 minutes. After a rack time of 10 minutes at room temperature, the donuts were placed in a fryer at an oil temperature of 180 ° C. and fried for 45 seconds on each side for a total of 90 seconds to obtain yeast donuts.
The obtained fried yeast donuts were arranged in a netted metal bat, oiled and allowed to cool until the center temperature of the yeast donuts reached 40 ° C. Immediately, it was sealed and packaged with a polyethylene packaging film (Lamizip manufactured by Japan Co., Ltd.) and quickly frozen at −40 ° C. to obtain frozen yeast donuts. Frozen yeast donuts were stored at −20 ° C. for 2 weeks before being subjected to sensory testing.

Sensory evaluation test After thawing frozen yeast donuts at room temperature for 30 minutes, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria shown in Table 1. Control examples 1 and 2 were yeast donuts that had not been frozen and were allowed to cool until the center temperature of the yeast donuts after frying reached 20 or 40 ° C., and the sensory evaluation points were 3 points each. It was given 5 points.

Table 1

Test Example 1 Examination of core temperature Frozen donuts were produced according to Production Example 1 except that the yeast donuts after frying were allowed to cool to the core temperatures shown in Table 1, and evaluated according to a sensory evaluation test. Control Examples 1 and 2 were yeast donuts that had not been frozen and were allowed to cool until the center temperature of the yeast donuts after frying reached 20 or 40 ° C.
In Example 1, although there was no crispness, there was a fluffy feeling, and the flavor after frying was also slightly felt, which was within the permissible range. In Examples 2 to 4, both the flavor and texture were good and satisfactory. In Example 5, the inner layer had a slightly moist feeling, but both the flavor and texture were acceptable. In Comparative Examples 1 and 2, the flavor was not so much felt, and the texture was dry. In Comparative Example 3, although the flavor was within the permissible range, the inner layer had a stickiness and was not acceptable as a whole.

Table 2

Test Example 2 Examination of packaging film The frozen yeast donut of Example 6 was produced according to Example 3 except that a polyethylene film (Lamizip manufactured by Japan Co., Ltd.) vapor-deposited with aluminum was used for the packaging film. In Comparative Example 4, yeast donuts were produced according to Example 3 except that they were not wrapped.
Although the polyethylene film has a low water vapor permeability to some extent, it has a high oxygen permeability and a poor gas barrier property. On the other hand, the polyethylene film vapor-deposited with aluminum has low water vapor permeability and oxygen permeability, and is excellent in gas barrier property. Example 6 having excellent gas barrier properties was a packaging film more suitable for maintaining the flavor. In Comparative Example 4 without packaging, the texture was dry and had no flavor.
According to the present invention, regardless of the gas barrier property, a frozen yeast donut having excellent flavor and texture can be produced by allowing it to cool to a predetermined center temperature, immediately sealing and packaging it, and freezing it.

＊ＰＥ、アルミは各々ポリエチレンフィルム、アルミ蒸着ポリエチレンフィルムの略である。 Table 3

* PE and aluminum are abbreviations for polyethylene film and aluminum-deposited polyethylene film, respectively.

Claims (1)

A method for producing frozen donuts, which comprises allowing donuts obtained by oiling donut dough to cool at room temperature until the center temperature reaches 30 to 50 ° C., sealing and packaging the donuts, and then quick freezing.