JPS625569B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field The present invention relates to a method for easily and efficiently manufacturing donuts of a desired shape.

PRIOR ART Donuts can be made into a desired shape by frying donut dough mainly made of wheat flour and water in oil, but they are generally shaped into a ring called a donut shape.

The following methods are conventionally known for producing donuts.

(a) This is a method in which flour, yeast, sugar, seasonings, etc. are kneaded with water to an appropriate viscosity, then extruded from a tube and dropped into hot oil.
When the outlet of the tube opens, pressure is applied from the top to extrude the dough, and when the appropriate amount has been extruded, the outlet closes.

(b) Make a relatively hard dough, roll it with a rolling pin to form a plate, cut it out with a cutting die,
After that, they are placed in oil and fried.

However, such conventional methods have the following drawbacks. That is, since the donut dough was placed directly in oil and fried, the dough absorbed a large amount of oil, resulting in a large amount of oil consumption and a long time for frying. With method (a) above, it is difficult to obtain donuts of various shapes, and with method (b), although various molds can be made, the portion left after the mold is removed is kneaded and rolled again. There was a drawback that it required effort to use.

OBJECTS OF THE INVENTION The object of the present invention is to improve the above-mentioned drawbacks of the prior art, and to provide an economical and efficient method for producing donuts that has low oil absorption, can be fried in a short time, and is efficient.

Structure of the Invention The structure of the present invention is to inject donut dough mainly made of wheat flour and water into a concave portion of a metal or heat-resistant material plate formed into a concave shape with a desired shape, perform a baking process, and bake the donut dough. The gist thereof is a method for producing donuts in which a solid dough is removed from a concave portion and then placed in hot oil for frying.

Note that Japanese Patent Publication No. 34-3486 has previously proposed a method of heat-treating the dough while it is in a mold before frying, as in the present invention.
In this method, the annular donut maker is filled with the raw material in the annular groove and immersed in hot oil up to the opening edge of the groove to perform primary heating, causing the raw material to expand and bulge toward the space. A method of manufacturing donuts by immersing the donuts completely in hot oil. The bottom part of the dough that is in contact with the manufacturing machine cannot be completely immersed in hot oil, so it cannot be heated sufficiently.

After frying, the dough does not naturally separate from the maker, so it must be removed mechanically or manually after cooling, which is a cumbersome process.

Since the maker is constantly immersed in hot oil, a large amount of hot oil dripping from the maker must be disposed of before removing the fried donuts.

Residue that adheres to the manufacturing equipment must be disposed of.

Unable to handle mass production.

The problem lies in the fact that it has the following defects.

Hereinafter, the configuration of the present invention will be explained in more detail.
In the present invention, the dough for donuts is first baked on a hot plate with concave portions, and the plate used at this time is made of metals such as iron, copper, steel, and aluminum, and the surfaces of these metals are coated with fluorine. It is not particularly limited as long as it is coated with a resin, or is made of heat-resistant synthetic resin, ceramics, or the like. The shape of the concave portion formed on the surface of such a heat-resistant plate determines the shape of the donut, and can be appropriately selected from a ring shape, a disk shape, a square, a triangle, a star shape, etc. as necessary. can. The size and depth of the recess are related to the baking time, and considering that the donut is eaten by holding it in the hand, it is preferable that the diameter is about 3 to 20 cm and the depth of the recess is 0.5 to 2 cm. The number of concave portions may be one, but in consideration of commercial productivity, it is preferable to provide 2 to 100 concave portions on the same board. The plates of metal or heat-resistant material do not have to form a single flat plate, for example, the whole forms a heating oven,
It is also possible to have a structure that also serves as the top plate.

Conventional dough for donuts can be used, and is usually made by kneading flour, yeast, sugar, seasonings, and in some cases eggs, coloring, etc. with milk or water to an appropriate viscosity. use. Such fluid dough is injected into the concave portion of the metal or heat-resistant material plate, and the injecting method may be manual or mechanical.
In the case of manual operation, the dough is placed in a combustible container with a small hole in the bottom, and the dough is squeezed with the hands to inject the appropriate amount into the recess; in the case of a machine, the dough is poured from a tube with an opening/closing mechanism. It is possible to precisely inject a certain amount of dough by applying pressure.

Further, after injecting into one recessed part, there are two methods for moving the injection to the next adjacent recessed part: a method of moving an injection machine or a method of moving a plate, both of which are applicable. The injected dough is primarily fired by heating the entire plate having concave portions. The firing temperature and firing time vary depending on the size and shape of the concave part, and are determined empirically, but are usually 180
~250 degrees for 5-10 minutes. This primary baking fixes the dough's shape, reduces moisture content, and at the same time makes the surface denser. Also, the heat penetrates into the dough, resulting in a so-called burnt state. The solid dough thus obtained is placed in hot oil and fried. The temperature of the oil is the same as conventionally used, but the time required for frying is short because it has already been baked once. For example, in the case of a ring-shaped donut with a diameter of 10 cm, it takes about 2 to 3 minutes to fry the dough as is, but in the case of the present invention, it takes about 2 to 3 minutes.
It is possible to fry completely in 30 seconds to 1 minute.

Example Flour, yeast, sugar, eggs, and seasonings were kneaded with water to make a dough of an appropriate viscosity, and the dough was placed in an automatic injection machine. On the other hand, a concave top plate is created by connecting nine semicircular gutter molds measuring 5.3 cm in length, 3 cm in width, and 1.8 cm in depth, and the dough is automatically poured into the concave top plate. After injecting a certain amount in a machine, the oven was heated to solidify. The injected dough was baked and solidified in about 8 minutes. This solid dough was placed in cooking oil heated to approximately 190 degrees and fried. The doughnuts were completely fried in about 45 seconds and a good stick-shaped donut was obtained.
This operation was repeated, but there was little oil staining and little oil consumption.

Effects of the Invention The present invention primarily bakes donut dough in a mold,
Since it is then fried in oil, it has the following excellent effects.

(a) Since heat is completely absorbed into the dough during the primary baking, the time required for frying can be significantly shortened.

(b) The surface of the dough becomes denser due to the primary baking, reducing the oil absorption rate, which is economically advantageous.

(c) By preparing various concave molds, donuts of all shapes can be produced.

(d) Since the in-oil treatment process is simplified, mass production is possible with minimal capital investment.

(E) Since the primary baking and frying processes are performed separately, it is easy to cut out the dough after the primary baking, and it is also possible to check whether the dough is cooked through, ensuring consistent quality. can.

(F) Since the oil absorption rate of the dough is low, it is possible to prevent a reduction in the shelf life of the product due to oil oxidation.

(g) By going through the two steps of baking and frying, the residual moisture can be easily adjusted and accidents can be reduced.

(h) Since it is completely solidified when it is put into oil, it is possible to reduce oil stains.

(li) Since the oil absorption rate is low, the cost will not be higher than conventional products even if higher-grade oils and fats are used than normally used oils and fats.

Claims (1)

[Claims] 1. Donut dough mainly made of flour and water is injected into the concave part of a metal or heat-resistant material plate that has been formed into a concave shape of the desired shape, and a baking process is performed.
A method for producing donuts, which comprises removing the obtained solid dough from a concave portion and then placing it in hot oil for frying.