JPH10304815A - Production of confectionery doughnut - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain ball-shaped confectionery doughnuts in a steady manner at a higher yield without requiring too strict a process management. SOLUTION: The starting material for confectionery doughnuts containing at least wheat flour and baking powder is blended with a crosslinking starch in an amount of 3 to 20 wt. parts based on 100 wt. parts of the wheat flour to prepare the dough. The dough is shaped into rings and dropped into oil for deep frying to obtain balls of confectionery doughnut. Addition of the crosslinking starch enables steady production of ball-shaped confectionery doughnuts at a higher yield without being influenced by such parameters as the floor time.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of producing a ball-shaped cake donut by forming a cake donut dough into a ring and frying it.

[0002]

2. Description of the Related Art A donut is made by adding yeast to a dough, fermenting the dough, shaping the dough containing baking powder into a predetermined shape, and frying the cake donut. It has been known. These have unique textures and flavors, and are recognized as products of different genres even for the same donut.

[0003] The composition of cake donut is similar to cake and generally contains flour, sugar, salt, milk powder, eggs, baking powder and the like. The cake donut is obtained by shaping the dough having the above-mentioned composition into a predetermined shape and frying the dough with baking powder to produce a product.

[0004] Cake donuts are widely preferred by consumers,
Various forms and textures are commercially available. For example, as a form, there are a wide variety of forms such as a ring shape, a bean jam, a stick shape, a twist shape, and the like. Under such circumstances, a ball-shaped material is also sold in a part as a very differentiating form.

[0005] The ball-shaped cake donut is prepared by cutting the cake donut dough having the above-mentioned composition into a ball shape using a special cutter and frying it, or cutting it into a ring shape and dropping it in oil. In general, a method of expanding a ball during a fly to form a ball has been adopted.

[0006]

However, in the method of cutting the cake donut dough into a ball and frying the dough, the dough is not stable in oil. There was a problem that the fly operation became complicated.

In the method of cutting and frying in a ring shape, a ball shape may be formed depending on the compounding, floor time (time from when the dough is made to frying), oil temperature and the like. In some cases, very strict process control is required to maintain the yield.

Accordingly, an object of the present invention is to provide a method for producing a ball-shaped cake donut by forming a cake donut dough into a ring shape and frying the dough dough, even if the process control is not so strict. An object of the present invention is to enable stable production of donut with good yield.

[0009]

In order to achieve the above object, the present invention provides a cake donut dough containing at least flour and baking powder, which is formed into a ring shape, dropped into oil and fried. A method for producing a ball-shaped cake donut, wherein said flour 1
It is intended to provide a method for producing a cake donut, wherein 3 to 20 parts by weight of a crosslinked starch is added to 00 parts by weight.

According to the present invention, although the reason is not well understood, it is possible to stably produce a ball-shaped cake donut with a high yield even if there is a variation in floor time, as will be described in an embodiment described later. In addition, it is possible to obtain a moist product with good melting in the mouth.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, in addition to the flour, baking powder and crosslinked starch which are essential in the present invention, dough materials commonly used for cake donut, such as other starches, sugars, etc. Salt, dairy products, egg raw materials, defatted soy flour, oils and fats, emulsifiers and the like can be appropriately selected and used.

[0012] The flour is not particularly limited, but is preferably mainly flour, such as 100 flour.
It is preferable to use those blended at a ratio of about 70 parts by weight to 0 to 30 parts by weight of strong powder.

The baking powder may be any one commonly used in foods, for example, a bicarbonate having a pH of 7 or more, such as sodium bicarbonate or ammonium bicarbonate, and an acid or acid such as alum, potassium tartrate, and fumaric acid. A mixture with a salt exhibiting a reaction is used.

Various types of crosslinked starch can be used, and for example, tapioca phosphate crosslinked starch is preferably used. The compounding amount of the crosslinked starch is 3 to 20 parts by weight based on 100 parts by weight of the flour. If the blending ratio of the cross-linked starch is lower than the above, the effect of the present invention that the ball-shaped cake donut can be stably manufactured with good yield cannot be sufficiently obtained, and the blending ratio of the cross-linked starch is higher than the above. And, depending on the type of starch to be added, it may become dry or conversely unpleasant texture,
Oil absorption increases. In addition, other starches such as ordinary starch and pregelatinized starch can be added as the dough material in addition to the crosslinked starch.

The saccharide may be any of monosaccharides and polysaccharides such as glucose, fructose, sugar, lactose, starch syrup, isomerized saccharide and the like. As dairy products, milk, whole milk powder, skim milk powder, condensed milk and the like are used. Egg raw material may be any of whole egg, egg white and egg yolk, and may be liquid egg or powdered egg.

As the fats and oils, those usually used such as butter, margarine, shortening, salad oil and the like can be used. As the emulsifier, those commonly used in foods such as lecithin, glycerin fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester can be used.

These ingredients are mixed according to a conventional method to prepare a cake donut dough. In this case, it is preferable that raw materials other than water and liquid eggs are mixed beforehand until they become uniform, and then water and liquid eggs are added and mixed at a low speed.

The cake donut dough thus prepared is
It is extruded annularly from a depositor placed above the fryer, cut into donut shapes by a cutter, dropped into oil and fried. Although the temperature of the oil is not particularly limited, it is usually preferably 175 to 185 ° C, and the frying time is
Although it depends on the weight of the ring-shaped dough, it is preferable to perform the treatment for 1 minute to 1 minute 30 seconds on each of the front and back sides for a total of 2 to 3 minutes.

During the frying, the donut dough is swollen by the baking powder, and finally becomes spherical through the process shown in FIG. That is, FIG.
Shows the state just dropped into the oil 12, and is still floating in the oil in a ring shape. (B) shows a state in which the baking powder is slightly swollen, and particularly a portion immersed in oil expands greatly. (C) shows a state in which the part immersed in the oil is further expanded inside and joined to each other. (D) shows a state where the cloth is turned over from the above state. (E) shows a state in which the part immersed in the oil by turning over is greatly expanded and becomes a ball shape as a whole. In fact, it is shaped like an apple with a slightly dented top right out of the oil.

In the method of the present invention, the cross-linked starch is added during the compounding of the raw materials, whereby the shape change in the fry shown in FIG. 1 is realized without variation, and a ball-shaped donut is produced stably with a high yield. be able to.

[0021]

【Example】

Test Example 1 After mixing raw materials other than whole eggs and water until the ingredients became uniform beforehand, using the ingredients shown in Table 1 below, all eggs and water were added and mixed at low speed for 3 minutes to prepare a cake donut dough. .

[0022]

[Table 1]

After preparing the cake donut dough, a floor time of 15 minutes was set, and 35 g was formed using a sanita donut cutter into a ring shape.
The mixture was dropped into oil at 185 ° C., and fried for 1 minute on both sides for a total of 2 minutes.

For each donut thus obtained, 2
The appearance, taste and texture were evaluated by 0 panelists. The evaluation results are described by the average opinion of each panelist. Table 2 shows the results.

[0025]

[Table 2]

As shown in Table 2, in Comparative Example 1 in which no starch was added, and in Comparative Example 2 in which 10 parts by weight of pregelatinized starch was added, a product which could not form a ball-shaped donut and had poor mouth dissolution was obtained. turn into.

In Comparative Example 3 in which 10 parts by weight of pregelatinized starch and 2 parts by weight of cross-linked starch were added, a ball-shaped donut could not be formed because the proportion of cross-linked starch was small, and 30 parts by weight of cross-linked starch was added. In Comparative Example 4, where the proportion of the crosslinked starch was too large, the shape of a ball-shaped product was not uniform.

On the other hand, in the example in which 10 parts by weight of the crosslinked starch was added, a uniform ball-shaped product could be produced stably, and the mouthfeel was good and the mouth dissolution was good.

Test Example 2 Fabrics were prepared by blending Comparative Examples 1 and 2 of Test Example 1 and the examples, and while changing the floor time from 5 to 40 minutes every 5 minutes, the fabric at each floor time was prepared. Were fried by 20 pieces each, and the yield in the form of a ball was measured. The result is shown in FIG.

From the results shown in FIG. 2, in the example in which 10 parts by weight of the crosslinked starch was blended, a ball-shaped cake donut was produced stably with a good yield during a floor time of 10 to 40 minutes. However, Comparative Example 1 containing no starch was used.
It can be seen that the yield is improved only when the floor time is 20 minutes, but the yield is significantly reduced before and after that time. Furthermore, in Comparative Example 2 in which 10 parts by weight of the pregelatinized starch was blended, it was found that a sufficient yield could not be obtained at any floor time.

[0031]

As described above, according to the present invention,
By adding the cross-linked starch to the cake donut dough at a predetermined mixing ratio, a ball-shaped cake donut can be manufactured stably with a high yield without being affected by floor time and the like. Moist and melts well in the mouth.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing a shape change when a ring-shaped cake donut dough is fried.

FIG. 2 is a chart showing the relationship between floor time and yield when manufacturing a ball-shaped cake donut.

[Explanation of symbols]

 11 Cake donut dough 12 Oil

Claims (1)

[Claims] 1. A method for producing a ball-shaped cake donut by forming a cake donut dough containing at least flour and baking powder into a ring shape and frying the dough in a ring shape.
A method for producing a cake donut, comprising mixing 3 to 20 parts by weight of a crosslinked starch with respect to 00 parts by weight.