JPS61293335A - 空洞ド−ナツおよびその製造方法 - Google Patents
空洞ド−ナツおよびその製造方法Info
- Publication number
- JPS61293335A JPS61293335A JP60136611A JP13661185A JPS61293335A JP S61293335 A JPS61293335 A JP S61293335A JP 60136611 A JP60136611 A JP 60136611A JP 13661185 A JP13661185 A JP 13661185A JP S61293335 A JPS61293335 A JP S61293335A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- donuts
- cavity
- donut
- hollow
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012489 doughnuts Nutrition 0.000 title claims description 49
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 235000013312 flour Nutrition 0.000 claims description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012986 modification Methods 0.000 claims description 3
- 230000004048 modification Effects 0.000 claims description 3
- 150000008163 sugars Chemical class 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 2
- 235000014593 oils and fats Nutrition 0.000 claims 1
- 238000004080 punching Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 14
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 12
- 235000008429 bread Nutrition 0.000 description 9
- 239000006071 cream Substances 0.000 description 9
- 235000015243 ice cream Nutrition 0.000 description 7
- 235000009508 confectionery Nutrition 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000014121 butter Nutrition 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000007872 degassing Methods 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000013035 low temperature curing Methods 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- -1 sugar) Chemical class 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000227645 Triplaris cumingiana Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- ORYOIBJWFDNIPD-UHFFFAOYSA-N diacetyl 2,3-dihydroxybutanedioate Chemical compound CC(=O)OC(=O)C(O)C(O)C(=O)OC(C)=O ORYOIBJWFDNIPD-UHFFFAOYSA-N 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000000624 ear auricle Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60136611A JPS61293335A (ja) | 1985-06-22 | 1985-06-22 | 空洞ド−ナツおよびその製造方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60136611A JPS61293335A (ja) | 1985-06-22 | 1985-06-22 | 空洞ド−ナツおよびその製造方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61293335A true JPS61293335A (ja) | 1986-12-24 |
| JPH0355087B2 JPH0355087B2 (enrdf_load_stackoverflow) | 1991-08-22 |
Family
ID=15179345
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60136611A Granted JPS61293335A (ja) | 1985-06-22 | 1985-06-22 | 空洞ド−ナツおよびその製造方法 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61293335A (enrdf_load_stackoverflow) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2147491A1 (es) * | 1997-06-10 | 2000-09-01 | Gonzalez Manuel Vicente | Nuevo producto de pasteleria. |
| JP2023032302A (ja) * | 2021-08-26 | 2023-03-09 | 日清製粉プレミックス株式会社 | 包餡ドーナツ用ミックス及び包餡ドーナツの製造方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5568232A (en) * | 1978-11-15 | 1980-05-22 | Nippon Flour Mills | Hollow doughnut and production |
-
1985
- 1985-06-22 JP JP60136611A patent/JPS61293335A/ja active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5568232A (en) * | 1978-11-15 | 1980-05-22 | Nippon Flour Mills | Hollow doughnut and production |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2147491A1 (es) * | 1997-06-10 | 2000-09-01 | Gonzalez Manuel Vicente | Nuevo producto de pasteleria. |
| JP2023032302A (ja) * | 2021-08-26 | 2023-03-09 | 日清製粉プレミックス株式会社 | 包餡ドーナツ用ミックス及び包餡ドーナツの製造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0355087B2 (enrdf_load_stackoverflow) | 1991-08-22 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| EXPY | Cancellation because of completion of term |