JPH05192066A - Frozen dough and its production - Google Patents

Abstract

PURPOSE:To obtain frozen dough providing a product having excellent inner phase, flavor, etc., without causing pear skin, swelling by heating, etc., by holding residual dough between new dough in a sandwiched state, forming into a given shape and freezing. CONSTITUTION:Remaining dough occurring in a process of producing yeast doughnut is recovered and sandwiched in new dough. The dough is extended, formed into a given shape by punching, etc., and frozen to give frozen dough. The ratio of the residual dough to new dough is properly 10-130 pts.wt. to 100 pts.wt. The residual dough recovered at the end part of a continuous production line of frozen dough is transported to the starting part of the production line and sandwiched between new dough so that a production process is smoothed and dough can be continuously produced. The residual dough is recovered and can be aged within 48 hours by cold storage.

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 with a new dough and a method for producing the same.

[0002]

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

[0003]

The above-mentioned manual work method is excellent in that the remaining cloth is not present, but it has various problems such as heavy labor of the worker, it is difficult to improve the efficiency, and it is not suitable for mass production. ..

Further, the die-cutting method has a problem that the products of No. 2 fabric or less easily deteriorate in quality, and the quality is inevitable even when kneading with new fabric.

According to the conventional die-cutting method, since the No. 2 cloth or No. 3 cloth is used, it is likely to be over-aged, the product tends to have pearskin, blisters, etc., and the internal phase is defective. Or problems such as excessive oil absorption occur.

It is difficult to improve the above problems even when the remaining dough and the new dough are kneaded.

[0007]

However, according to the present invention, by sandwiching the remaining dough with a new dough in a sandwich form,
The above-mentioned conventional problems have been solved.

That is, the present invention is a method for producing a frozen dough, which comprises sandwiching the remaining dough into a new dough, sandwiching the dough into a predetermined shape, and then freezing. Also, the ratio of the remaining cloth and the new cloth is 10 to 130
It is set to 100 copies.

Another aspect of the invention is the production of frozen dough, characterized in that the remaining dough collected at the end of the continuous production line for frozen dough is transferred to the beginning of the production line and sandwiched between new doughs. Is the way. Furthermore, after collecting the remaining fabric,
It is aged within 48 hours under refrigeration. In addition, the dough has a floor time of 60 minutes or less at 15 ° C to 25 ° C.

The above-mentioned "molding into a predetermined shape" refers to the case of cutting into a predetermined shape or molding after cutting.

The food dough to which the present invention is applied is particularly effective for yeast donut dough, but it goes without saying that it can be applied to other dough (for example, bread dough).

[0012]

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

For the yeast donut dough, the ingredients and amounts are as shown in Table 1.

[0014]

[Table 1]

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

According to the above-mentioned 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 overall appearance is similar to 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.

Amount of dough discharged: 25 kg / min Secondary spread fabric thickness: Approx. 1.3 cm Secondary spread fabric width: Approx. 120 cm Freezing: -40 ° C (tunnel freezer) 25 minutes

For each machine in the manufacturing process, a commonly used mechanical device was used.

In the above examples, when the ratio of the remaining dough to be sandwiched was changed and the quality was compared, 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 is 10% to 130%, each quality item was recognized as good. At 140%, quality deterioration was observed except for the skin, flavor and oil absorption, so it was practically 10%.
~ 130% is judged to be good.

As described above, since the ratio of the new material to the remaining material is in the practical range of 100: 10 to 130, the ratio is appropriately determined depending on the die cutting condition. When the dough dough is cut out from the normally used spread dough, the donut dough and the remaining dough are almost equal (50%).
%), 50 parts of the remaining dough is added to 50 parts of the new dough to obtain 100 parts of sandwich dough. In this case, 50 parts of the die-cut product and 50 parts of the remaining cloth are left, and continuous work can be easily performed without excess or deficiency.

As a method for evaluating the donut, the molded frozen dough is packed in a polyethylene bag and stored in a freezer at -20 ° C for 1 hour.
Stored for a month. After thawing this stored dough for 1 hour at room temperature, ferment (proof) at 38 ° C, 60% RH for 1 hour,
It was fried at 180 ° C. for 50 seconds on each side. With respect to the fabric properties and the uniformity of the weight of the die-cut fabric in the above, the situation in the manufacturing process was relatively evaluated. For other quality, 10
It was sensuously evaluated by a well-known panel.

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

[0026]

[Table 3]

In Table 3 above, No. 3 and No. Although the difference of 8 is only in the dispersed state of the remaining dough (No. 3 is locally unevenly distributed in the remaining dough, No. 8 is uniformly dispersed), a large difference in the quality of the final product was recognized.

The difference in the above effects can be considered as follows.

The residual material and the material in which the residual material is mixed 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,
Not easily damaged.

The residual cloth and the cloth mixed with the residual cloth are easily affected by external deterioration factors (temperature, humidity, etc.), but the surface of the cloth of the present invention is a novel cloth, so that the resistance is large and the influence is large. It was recognized as difficult to receive.

[0031]

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

The ingredients 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 put out 1 and spread by primary spreading 2 to a thickness of 10 mm. Then, insert the remaining dough 4 into the new dough 3 obtained by spreading,
After forming the sandwich-shaped dough 5, it is secondarily spread to about 1.5 cm, die-cut 7 to form a molded product 8, which is frozen 9 to obtain a product 10. The dough remaining by the die cutting 7 is collected as a residual dough 11 and is supplied to the next to the first spreading 2 and the residual dough 12
Then, one cycle is completed.

The manufacturing conditions of the above embodiment are as follows.

Drawout amount: 20 kg / min Secondary spreading fabric thickness: Approximately 1.5 cm Secondary spreading fabric width: Approximately 80 cm Die cutting shape: Circular (diameter 7 cm) Dough amount (1 piece): 60 g Die cutting fabric : Remaining cloth ratio: 70:30 Remaining cloth for 100 new cloths: 40

The frozen dough obtained as described above was heated to 170 ° C.
In an oven for 25 minutes to obtain hot biscuits. This hot biscuit had good appearance, volume, and internal phase, and also had good dough properties, weight uniformity during die cutting, and the like.

That is, various defects due to the mixed use of the remaining fabrics were not recognized.

[0039]

EFFECTS OF THE INVENTION According to the present invention, the remaining dough is sandwiched between new doughs, and the doughs are spread and die-cut. Therefore, a product using this dough is not only difficult to produce pears and blisters. The volume is large, the internal phase is good, excessive oil absorption is suppressed, and the flavor is also good. Further, according to the manufacturing method of the present invention, since the remaining dough is collected and sandwiched in a new dough, there is an effect that the production process is smooth and continuous production is possible.

[Brief description of drawings]

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

FIG. 2 is a flow chart showing the movement and processing of the dough according to the method.

[Explanation of symbols]

 1 Dough out 2 Primary spreading 3 New dough 4 Remaining dough 5 Sandwich dough 6 Secondary spreading 7 Die cutting 8 Molded product 9 Freezing 10 Product 11 Remaining dough recovery 12 Remaining dough supply

Claims (7)

[Claims] 1. A method for producing a frozen dough, which comprises sandwiching the remaining dough into a new dough, sandwiching the dough into a predetermined shape, and then freezing the dough. 2. The ratio of the remaining cloth to the new cloth is 10 parts or more.
The method for producing frozen dough according to claim 1, wherein the amount is 130 parts to 100 parts. 3. A method for producing frozen dough, characterized in that the residual dough recovered at the end of the continuous production line for frozen dough is transferred to the beginning of the production line and sandwiched between new doughs. 4. The method for producing frozen dough according to claim 1, wherein the remaining dough is recovered and aged for a predetermined time. 5. The fabric according to any one of claims 1 to 4, which has a floor time of 60 minutes or less at 15 ° C to 25 ° C.
Method for producing frozen dough according to item 3 6. A frozen dough characterized by sandwiching the remaining dough with a new dough. 7. The ratio of the remaining cloth and the new cloth is 10 parts or more.
Frozen dough according to claim 6 with 130 parts to 100 parts