TW201507621A - Method of making donuts, donuts dough and the structure of donuts - Google Patents

Abstract

Disclosed is a technique that could easily make donuts having quality equal to that of the donuts classified as the type of donuts having soft textures and good volume. The present invention provides a method of making donuts, which is to cook the donuts dough with deep-fry, in which the donuts dough has a layered structure of the agglomerate dough and the pasty dough. According to the instant disclosure, it would be easy to make donuts having quality equal to that of the donuts classified as the type of donuts having soft textures and good volume. Moreover, by using the method of making donuts provided by the instant disclosure, it is able to cook only the needed amount of dough with deep-fry while necessary, so as to realize simplification and efficiency while making donuts.

Description

How to make doughnuts, dough dough and donut structure

The present invention relates to a method of producing a doughnut. In particular, the present invention relates to a technique for simply producing soft textures and good volume donuts, doughnut dough manufactured using the manufacturing technique, and frozen dough dough And donut structure.

In general, donuts are classified into yeast donuts using yeast, and cake donuts that do not use yeast but are close to the cake recipe and are inflated by a swelling agent. . The yeast doughnut is produced by forming a kneaded dough, fermenting it, and performing oil-deep-fry, as in the method of producing a general bread, and having a bready soft taste and elasticity. ring. Generally, in the manufacture of yeast doughnuts, it is necessary to knead the dough, the floor time, the split/rounding, the bench time, the forming, the baking furnace, and the oil conditioning step to manufacture the dough. The series of steps to oil conditioning takes 2 to 3 hours.

In order to simply manufacture a yeast doughnut, the conventional method is to freeze-preserve the formed dough, take it out when necessary, and then pass through the baking furnace. Perform oil conditioning. However, the thawing and baking furnaces take about one hour, respectively, and equipment for the baking furnace needs to be prepared.

Further, Patent Document 1 discloses a method for producing a yeast doughnut, which is obtained by baking a yeast dough dough and then taking out fry if necessary. However, if the dough after the baking is frozen, the quality of the oil-conditioned doughnut is very poor due to the death of the yeast or the damage of the expanded dough, that is, so-called freezing damage occurs.

The cake doughnut can be classified into the following types depending on, for example, the state of the dough or the manufacturing method: a doughnut using a soft dough having fluidity, and a relative shape retaining property by suppressing moisture and sugar. Donuts with hard dough.

A cake doughnut of the type which uses a fluid soft dough is manufactured by using a special instrument such as a donut cutter to put the dough directly into the oil for oil conditioning. This type of cake doughnut is characterized by a soft mouthfeel and a serving size. However, since the dough is soft and not shape-retaining, a special instrument such as a donut cutter is required at the time of forming, and it is basically impossible to refrigerate and freeze-preserve after forming until oil conditioning.

On the other hand, a doughnut of a type having a shape retaining property by suppressing moisture and sugars is used to press the rolled dough. Molding/cutting, etc., and then oil conditioning for manufacturing. This type of cake doughnut is characterized by a crisp and hard mouthfeel. However, since the dough has a certain degree of shape retention, it can be handled by hand during forming, and can be refrigerated and stored frozen after forming.

In the method of producing a dough cake doughnut having high fluidity, for example, Patent Document 2 discloses a method for producing a non-sugar cake donut using a sugar alcohol ( Sugar alcohol) and/or dextrin, and protein components derived from soybeans and/or protein components derived from eggs. Patent Document 2 discloses that by using such a method, it is possible to easily produce a taste using a donut molding machine such as a doughnut cutter without using a monosaccharide and/or a disaccharide. A great cake doughnut.

Further, Patent Document 3 discloses a method of producing a cake doughnut using a mixture containing wet heat-treated wheat flour. Patent Document 3 describes that a cake doughnut which is excellent in texture and shape after freezing/thawing after oil conditioning can be prevented from being cracked during freezing/thawing of oil after conditioning.

(previous technical literature)

Patent Document 1: Japanese Laid-Open Patent Publication No. Hei 10-304814.

Patent Document 2: Japanese Laid-Open Patent Publication No. 2001-157545.

Patent Document 3: Japanese Laid-Open Patent Publication No. 2009-17802.

As described above, in the case of producing a yeast doughnut, kneading and fermentation of the dough is very time consuming and requires special equipment. In addition, even in the case of making a cake doughnut with a soft mouthfeel and a serving of doughnuts (hereinafter also referred to as "soft donut"), since the dough is soft and fluid, the dough is The processing is complicated and it is difficult to form a free shape. Therefore, when performing oil conditioning, it is necessary to directly feed the dough into the oil using a special instrument such as a donut cutter. In addition, since the dough cannot be preserved after formation until oil conditioning, it is necessary to continuously carry out the series of manufacturing steps from the preparation of the dough to the oil conditioning.

In addition, although the dough can be shape-retained by suppressing the moisture and sugar of the dough blended to the cake doughnut, the hand can be processed at the time of forming and the formed dough can be preserved, but only the oil can be obtained after conditioning. A hard doughnut.

Accordingly, it is a primary object of the present invention to provide a technique for simply producing a soft dough and having the same quality as a donut classified as a doughnut of the type.

The inventors of the present invention have been working on a manufacturing technique that can simplify the soft taste and the type of donuts, and found that two different types are combined. The dough is the most effective way to complete the present invention.

The present invention provides a method of producing a doughnut by subjecting a donut dough having a dough structure and a paste dough to a layer structure to be oil-conditioned.

In the method for producing a doughnut of the present invention, the weight ratio of the kneaded dough to the paste dough may be set to 15:85 to 85:15.

Further, in the method for producing a doughnut according to the present invention, the amount of water added during the production of the paste-like dough may be set to be 30 to 60 parts by weight with respect to 100 parts by weight of the material tantalum powder.

Further, the present invention provides a doughnut dough which exhibits a layer structure from a knead dough and a paste dough.

In the dough dough of the present invention, the weight ratio of the aforementioned knead dough to the aforementioned paste dough may be set to 15:85 to 85:15.

Further, in the dough dough of the present invention, the amount of water added during the preparation of the paste-like dough can be set to 30 parts by weight to 60 parts by weight with respect to 100 parts by weight of the material cereal powder.

The dough dough of the present invention can be preserved and frozen after being formed until the oil is conditioned, and the frozen dough can be directly subjected to oil conditioning without thawing, or can be stored at a low temperature after thawing, after half thawing or after thawing. Oil conditioning is then carried out to make doughnuts.

Further, the present invention provides a donut structure obtained by the method for producing the aforementioned doughnut, and an oil conditioning method for the donut dough Donut structure.

Further, the present invention provides a donut structure in which a layer composed of a knead dough and a layer composed of a paste dough exhibit a layer structure.

Here, the technical terms used in the present invention are defined.

In the present invention, the "dough dough" refers to a dough having stretchability and elasticity formed by adding water to a dough material and kneading it.

In the present invention, the term "paste dough" means a dough which is homogeneous and viscous after mixing the dough material with water, and a dough from a fluid dough to a non-flowing plasticity is included in the concept. For example, a dough ranging from a dough of a hardness of mayonnaise to a hardness of a margarine or a butter is included in the concept.

According to the present invention, a doughnut having a soft mouthfeel and having the same quality as a doughnut of a type can be produced simply and efficiently.

Fig. 1 is a photograph of a substitute for an example of a doughnut produced by using the method for producing a doughnut of the present invention.

Fig. 2 is a photograph of a substitute for the doughnuts of Example 1 and Comparative Example 1 and Comparative Example 2 in Experimental Example 1.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments for carrying out the invention will be described with reference to the drawings. The embodiments described below are intended to illustrate an example of a representative embodiment of the invention, and are not intended to limit the scope of the invention.

<1. Method of manufacturing donuts>

The method for producing a doughnut of the present invention is characterized by using (1) a dough having a dough and (2) a dough dough having a layer structure of a donut dough. The doughnut dough is oil-conditioned to produce a soft mouthfeel with a serving of donuts.

Since the conventional cake doughnuts, especially the dough used in the manufacturing method of "soft donuts", are very soft and strong in stickiness, the handling of the dough is very troublesome and it is difficult to form a free shape. In addition, the dough cannot be handled by hand during molding, and it is necessary to directly feed the dough into the oil using a device such as a doughnut cutter. However, the dough used in the production method of the present invention exhibits a layer structure from (1) a dough having a dough and (2) a paste dough, so that it is possible to form a dough without relying on a special instrument such as a donut cutter. The dough used in the manufacture of the conventional "soft donut" can be formed simply and with high degree of freedom. Therefore, according to the manufacturing method of the present invention, even a small-scale shop that does not have a special appliance such as a donut cutter can provide a soft taste and a doughnut.

Moreover, due to the manufacture of conventional cake doughnuts, especially the manufacture of "soft donuts" cannot preserve the dough after shaping until oil conditioning, so The series of manufacturing processes, from dough making to oil conditioning, must be carried out continuously. However, the dough dough used in the production method of the present invention can be stored in a refrigerating and freezing manner in any step before or after molding, so that the dough can be produced and formed at different times. Oil conditioning and other steps. Therefore, it is possible to appropriately set the step of retarding (remaining the refrigeration for a certain period of time), and it is also possible to adjust the necessary amount of dough to the oil at a desired time, and to simplify and improve the production. In addition, it is also possible to consider the sales situation of the store, etc., only to adjust the necessary amount of dough to the oil, so that the newly completed doughnut can be provided frequently.

Further, the doughnut produced by the production method of the present invention can have a very high softness and weight as compared with the conventionally used doughnut produced by the dough for cake doughnuts having shape retention. sense.

In the production method of the present invention, the ratio of (1) the kneaded dough to the (2) paste-like dough can be freely set as long as the effect of the present invention is not impaired. In the present invention, it is preferred to adjust the weight ratio of the (1) knead dough to the (2) paste dough to be 15:85 to 85:15, more preferably 40:60 to 60:40. By setting the (1) knead dough to 15% by mass or more and the (2) paste-like dough to 85% by mass or less, the workability of the dough can be improved. In addition, by setting the (1) knead dough to 85% by mass or less and the (2) paste-like dough to 15% by mass or more, the feeling of softness and the sense of weight of the produced doughnut can be further improved.

Hereinafter, the formulation of each dough and the like will be described in detail.

(1) Braided dough

The kneading dough used in the production method of the present invention is a dough having stretchability and elasticity formed by adding water to the dough material exemplified below and kneading. For example, yeast dough dough and bread dough can be exemplified. As the dough material used for the kneading dough, a material used for general bread can be used, and examples thereof include cereal flour, sugar, sugar, fat, yeast, egg (including processed egg), and the like.

In the case where the knead dough contains yeast, the specific content of the yeast is not particularly limited as long as the effect of the present invention is not impaired, and the physical properties of the donut which can be used for the purpose, the type of the dough material to be used together, and The content is freely set. In the present invention, it is preferable that the content of the yeast in the knead dough is set to be 0 to 8 parts by weight with respect to 100 parts by weight of the material, and more preferably set to be more than 100 parts by weight of the grain of the material. From 0 to 8 parts by weight, it is preferably set to 4 parts by weight to 6 parts by weight with respect to 100 parts by weight of the material cereal. By setting the content of the yeast to 8 parts by weight or less, it is possible to prevent the frozen dough from excessively expanding from the time of thawing to the oil conditioning. Further, by setting the content of the yeast to more than 0 parts by weight, a light and bulky texture can be obtained.

Further, although the kneading dough used in the production method of the present invention is a dough close to the state of the conventional yeast dough dough, it is not necessary to use yeast. However, the flavor of the finished doughnut can be achieved by using yeast. Good and more weighty.

(2) Pasty dough

The paste-like dough used in the production method of the present invention is a dough having a homogeneous fluidity or a dough having a plasticity, which is obtained by mixing the dough material exemplified below with water. For example, a cake dough, a cake dough dough, a plastic dough, or the like can be exemplified. For the dough material of the paste-like dough to be used in the production method of the present invention, materials used for general cakes can be used, and examples thereof include cereal flour, sugar, sugar, fats and oils, eggs (including processed eggs), and the like.

In the present invention, as long as a paste-like dough can be produced, that is, as long as a dough having a fluidity or a dough having plasticity can be produced and removed without damaging the effects of the present invention, the specific content of the water contained in the paste-like dough The amount is not particularly limited, and can be freely set depending on the type and formulation of other materials, the nature of the intended doughnut, and the like. In the present invention, it is preferred to set the amount of water added during the preparation of the paste-shaped dough to 30 parts by weight to 60 parts by weight with respect to 100 parts by weight of the material cereal powder. By setting the amount of water to be 30 parts by weight or more, the feeling of softness and the sense of weight of the manufactured doughnut can be further improved. Further, by setting the amount of water to be 60 parts by weight or less, the workability of the dough can be improved. In addition, when the amount of water added is less than 20 parts by weight, since the paste-like dough is hard, there is a case where the workability is lowered when the paste-like dough is wrapped in the knead dough using a machine such as a stuffing device.

Hereinafter, the materials which can be used for the knead dough and the paste dough are used. Description.

(a) grain flour

The type of the grain flour used for the kneading dough and the paste dough is not particularly limited as long as the effect of the present invention is not impaired, and one or two or more kinds of well-known cereal powders can be freely selected. For example, from wheat flour, rice flour, rye flour, barley flour, oat flour, buckwheat flour, barnyard grass powder, millet flour, corn flour, from various cereals. The obtained starch and the processed starch prepared by various processes such as physical or chemical treatment, which are used alone or in combination, can be used singly or in combination of two or more types.

(b) sugar

The type of the saccharide used for the kneading dough and the paste dough is not particularly limited as long as the effect of the present invention is not impaired, and one or two or more kinds of well-known saccharides can be freely selected. For example, a monosaccharide, a disaccharide, a trisaccharide, a starch hydrolyzate, and a powdery saccharide obtained by pulverizing these materials, and the like, and the monosaccharide can be exemplified by glucose, fructose, and sorbus. Such as sorbitol, etc.; the disaccharide can be exemplified by sucrose, maltose, isomaltose, trehalose, maltitol, etc.; Isomaltotriose, panose, raffinose, etc.; starch hydrolyzate can be oligosaccharide, maltodextrin, starch syrup, Starch sugar powder, etc.

(c) grease

The type of the fat or oil to be used for the kneading dough and the paste dough is not particularly limited as long as the effect of the present invention is not impaired, and one or two or more kinds of well-known fats and oils can be freely selected. For example, one or two can be freely selected from vegetable oils and fats, animal fats and oils, edible processed fats and oils such as hydrogenation, fractionation, and ester exchange, and dairy cheese. More than one kind to use. The vegetable oil and fat can be exemplified by, for example, soybean oil, corn oil, rice oil, canola oil, sunflower seed oil, palm oil, coca butter, and the like; The fats and oils can be exemplified by fish oil, lard, butter, etc.; for processing processed fats and oils, for example, margarine, fat spread, shortening, palm olein, hard palm oil (palm) Stearin), etc.; dairy cheese can be exemplified by cultured butter, sweet butter, salt butter, and the like. Further, a powdered fat which pulverizes these fats and oils can also be used.

(d) other

The crepe dough and the paste dough used in the production method of the present invention can be freely selected from one or two or more kinds of materials in addition to the above materials, without departing from the effects of the present invention. For example, it is possible to freely add, for example, salt, skimmed milk powder, whey powder, butter powder, etc., depending on the physical properties of the doughnut for the purpose. Various materials such as milk, a bulking agent, a fragrance, an emulsifier, a bread improver, various seasonings, a tackifier, a stabilizer, a bacteriostatic agent, and the like.

The above-described (1) kneaded dough and (2) paste-like dough can be layered, and the dough formed into a desired shape can be oil-conditioned to produce a doughnut. The layer structure can be produced by wrapping (2) a dough with a dough (1), and then thinning and stacking a plurality of layers. At the time of production, the dough can be stretched by using a special instrument such as a reverse sheeter as needed. The thickness of each layer, the number of folded layers, and the like can be freely set as long as the effect of the present invention is not impaired. In the present invention, it is preferred to set the number of folded layers to 16 to 64 layers. By setting the number of folded layers to 16 or more, the feeling of softness and the sense of weight of the manufactured doughnut can be further improved. Further, by setting the number of folded layers to 64 or less, it is possible to simplify the manufacturing steps and shorten the manufacturing time.

Further, the type of the oil used for the oil conditioning in the production method of the present invention is not particularly limited, and one or two or more kinds of well-known oils can be freely selected and used. For example, soybean oil, corn oil, rice oil, rapeseed oil, sunflower oil, safflower oil, sesame oil, peanut oil, olive oil, palm oil, ghee, and the like can be exemplified.

Further, the oil conditioning temperature in the production method of the present invention is also not particularly limited, and can be used in response to the temperature or purpose of the donut dough during oil conditioning. The physical properties and the like are freely set, but are preferably about 160 ° C to 200 ° C. The dough dough having the presentation layer structure produced by the above method can be directly subjected to oil conditioning under normal temperature or in a refrigerated state. Further, in the case where the dough dough is frozen and stored, oil conditioning may be carried out in a frozen state, or after thawing or semi-thawing the dough in a frozen state, or after cryopreservation after thawing. Further, in the case where the knead dough contains yeast, oil conditioning may be carried out after fermentation.

Further, the method for producing a doughnut of the present invention is characterized in that the dough having the above-mentioned layer structure is used, and the method of producing the doughnut by oil conditioning the dough is covered by the present invention. That is, the methods of (1) kneading dough and (2) paste-like dough, laminating steps of these doughs, forming steps, and the like, and oil-only conditioning of the prepared dough dough are included in the present invention. Within the scope of the invention.

<2. Donut Dough>

The dough dough of the present invention is characterized in that (1) a dough-like dough and (2) a paste-like dough exhibit a layer structure. Further, the dough dough of the present invention is a dough for a doughnut having a soft mouthfeel and having the same quality as a doughnut classified as a doughnut of a type.

Conventional dough for cake doughnuts, especially for "sweet doughnuts", cannot be preserved after shaping until oil conditioning. In order to be able to preserve, it is necessary to have a shape by reducing the amount of water added to the dough or the treatment of sugars and the like. Retention, however, this practice causes the doughnut after manufacture to be very hard and brittle, and becomes a hard and crisp mouthfeel. Therefore, even the donuts of the category of "soft donuts" classified in the cake doughnuts which are characterized by the soft taste of the soft dough are not preserved after the dough is formed until the oil is conditioned. However, since the dough dough of the present invention is formed into a layer structure of (1) a dough and a paste dough, it can be preserved after the dough is formed until the oil is conditioning.

Further, since the dough dough of the present invention can be refrigerated and stored frozen, the dough can be produced and oil-conditioned at different times. Therefore, it is possible to adjust the amount of the dough to the oil, and to simplify the simplification and the efficiency of the production, and to measure the sales of the shop and the like, and only to adjust the necessary amount of the dough, thereby providing the newly completed one. Donuts.

Further, in the case where the dough dough of the present invention is frozen, the step of thawing the frozen dough and the step of fermenting the defrosted dough are not required, and the oil can be directly conditioned in a frozen state. Therefore, the use of the dough dough of the present invention can prevent the quality of the thawing step and the fermentation step from being different due to manufacturing techniques or manufacturing equipment, so that a certain quality of the doughnut can be stably provided.

Furthermore, the doughnuts produced using the doughnut dough of the present invention can be extremely high compared to the doughnuts produced using the conventional cake doughnuts which have shape retainability and can be preserved. The sense of softness and weight.

In addition, the detailed description of the formulation and the like of each dough is the same as the above-mentioned <1. Method for producing a doughnut>, and the description thereof is omitted here.

<3. Donuts>

The doughnut of the present invention is characterized in that the layer composed of the knead dough and the layer composed of the paste dough exhibit a layer structure. An example of the doughnut of the present invention is shown in the photograph of the alternative of Fig. 1.

The doughnut of the present invention can be obtained by the aforementioned production method of the present invention. Further, the doughnut of the present invention can also be obtained by subjecting the aforementioned doughnut dough of the present invention to oil conditioning. The dough dough of the present invention may be directly subjected to oil conditioning under normal temperature or in a refrigerated state, or the frozen dough dough may be oil-conditioned after being frozen, thawed or semi-thawed, or may be After thawing, the oil is conditioned after being stored at a low temperature.

The doughnut of the present invention has an extremely high softness and a sense of weight compared to a doughnut produced by using a conventional cake doughnut having a shape retention property. Specifically, the specific volume of the doughnut of the present invention is 2.4 to 3.6 cm ³ /g.

<Example>

Hereinafter, the present invention will be described in further detail based on examples. Moreover, the embodiments described below are merely one showing a representative embodiment of the present invention. For example, it is not intended to be a narrow interpretation of the scope of the invention.

<Experimental Example 1>

In Experimental Example 1, it was investigated which type of doughnuts produced by the production method of the present invention are classified into various types of doughnuts produced by a conventional production method.

(1) Manufacturing of doughnuts

[Example 1]

The material of the knead dough shown in the following Table 1 was kneaded to prepare a knead dough. Further, the materials of the paste-like dough shown in Table 1 below were mixed to prepare a paste-like dough. The prepared knead dough and the paste dough were laminated in 16 layers at a weight ratio of 60:40 to prepare a donut dough. After the dough dough was compression molded, it was subjected to oil conditioning at 180 ° C for three minutes (immersion in oil for oil conditioning, that is, immersion in oil conditioning) to produce a doughnut.

[Embodiment 2]

The donut dough prepared in the same manner as in Example 1 was compression-molded, and then frozen at a temperature of -18 ° C or lower to prepare a frozen dough dough. After the prepared frozen dough dough was stored at a temperature of -18 ° C for four weeks, it was directly subjected to oil conditioning at 180 ° C for four minutes without thawing (immersion in oil for oil conditioning, that is, immersion in oil conditioning). Make doughnuts.

[Comparative Example 1]

The dough of the doughnut dough shown in the following Table 2 was mixed to prepare a dough for a soft type of cake doughnut having fluidity. Put the doughnut dough into the oil using a donut cutter and enter at 180 °C Two minutes and forty seconds of oil conditioning (after a minute and thirty seconds, then turning over the oil for conditioning, that is, turning the oil to adjust), to create a soft and tasteful type of cake doughnuts (known "Soft Donuts").

[Comparative Example 2]

The dough for the doughnut dough shown in the following Table 2 was mixed to prepare a dough for a cake doughnut of a shape retaining property, and after rolling, compression molding was carried out to prepare a donut dough. The doughnut dough is subjected to oil conditioning at 180 ° C for two minutes and forty seconds (after one minute and thirty seconds, then turning over the oil for conditioning, that is, turning the oil to adjust), to produce a type that is brittle and hard. Cake donuts.

(2) Evaluation

Donuts manufactured in the foregoing Examples 1, 2 and Comparative Examples 1, 2 The appearance is compared (see Figure 2). Further, the mouthfeel (softness) of the doughnuts produced in Examples 1 and 2 and Comparative Examples 1 and 2 was evaluated with a total of five points. Further, the specific volumes of the doughnuts produced in Examples 1 and 2 and Comparative Examples 1 and 2 were calculated. The results are shown in Table 3.

As shown in Fig. 2 and Table 3, the appearance and texture of the doughnut produced by the production method of the present invention were the same as those of the conventional "soft doughnut" (Comparative Example 1). The specific volume is superior to the conventional "soft donut" (Comparative Example 1).

<Experimental Example 2>

In Experimental Example 2, the preferred weight ratio of the kneaded dough to the paste dough was reviewed for the dough of the layer structure used in the production method of the present invention.

(1) Manufacturing of doughnuts

[Examples 3 to 8]

The donut was produced in the same manner as in the above Example 1 by using the material of the knead dough and the paste dough shown in Table 1 above. When making doughnut dough, adjust the weight ratio of the dough and the dough to Table 4 below.

(2) Evaluation

The workability at the time of preparation of the dough prepared as described above, the amount, shape, texture, and total evaluation of each dough prepared as described above were evaluated in four grades (1 minute to 4 minutes).

The evaluation criteria for each item are as follows.

[Workability]

1. A laminated structure cannot be formed.

2. The work in the lamination step is somewhat difficult, but a laminated structure can be formed.

3. Can form a complete laminated structure.

4. The laminated structure can be easily formed, and the formation of the dough can be easily performed.

[ serving size]

1. No weight and poor appearance.

2. Slightly no weight.

3. Get the amount of "soft donuts" that are close to the conventional ones.

4. You can get the same or more than the traditional "soft donut".

[shape]

1. The shape of the dough is uneven and cracked.

2. The shape of the dough is slightly uneven.

3. The dough expands approximately evenly.

4. The dough expands evenly and well.

[Taste]

1. Hard and crunchy hard taste or close to the yeast doughnut with a tensile taste.

2. Soft but slightly crispy mouthfeel.

3. The soft and soft taste.

4. A dense and very soft mouthfeel.

[comprehensive]

1. A completely different quality than the conventional "soft donut".

2. A little different but similar quality to the conventional "soft donuts".

3. Close to the quality of the traditional "soft donuts".

4. Same or better than the traditional "soft donut" quality of the "soft donut".

The results are shown in Table 4.

In Example 3, since the paste-like dough was small, it was slightly difficult to form a layer structure in the laminating step. Although the prepared doughnut has a portion, the shape is slightly uneven. Although the palate is not problematic, it has a slightly like yeast donut-like nature.

In Example 4, although it is slightly difficult to form a layer structure in the laminating step, the completed doughnut has a good portion, shape, and texture, and a doughnut which is close to the quality of a conventional "soft donut" can be obtained. .

In Example 5 and Example 6, the workability in the production of the dough was very good and the layer structure was easily formed, and the formation of the dough was also easy. The prepared doughnut has a very good weight, shape, and mouthfeel, and can obtain a doughnut of the same quality as a conventional "soft donut".

In Example 7, the workability in the dough production was good, and the layer structure was completely formed. Although the doughnuts produced have a slightly crispy taste, they are good in size and shape, and can be obtained in close proximity to conventional "soft donuts". Quality donuts.

In Example 8, since there were many paste-form doughs, it was slightly sticky, and workability in the lamination step was slightly difficult. The doughnuts produced were good in shape but slightly unweighted and had a crispy mouthfeel.

From the above results, it is understood that the weight of the knead dough and the paste dough is preferably adjusted to 15:85 to 85:15, more preferably to 40:60 to 60:40.

<Experimental Example 3>

In Experimental Example 3, the preferred amount of water added to the paste dough of the donut dough used in the production method of the present invention was reviewed.

(1) Manufacturing of doughnuts

[Examples 9 to 13]

The material other than water in the paste-like dough was prepared using the formulation shown in the above Table 1, and the water in the paste-form dough was produced using the same amount of water as shown in the following Table 5, and was produced in the same manner as in the above-mentioned Example 1. Donut dough.

(2) Evaluation

The workability at the time of preparation of the dough for each of the above-mentioned doughs was evaluated in four grades (1 minute to 4 minutes). The evaluation criteria were the same as the evaluation of the workability of Experimental Example 2. The results are shown in Table 5.

As is apparent from Table 5, the amount of water added during the preparation of the paste-shaped dough is preferably from 30 parts by weight to 60 parts by weight with respect to 100 parts by weight of the material cereal.

In the case where the amount of water added is 20 parts by weight (Example 9), since the paste-like dough is slightly hard, it is difficult to stretch; and in the case where the amount of water added is 70 parts by weight (Example 13), since the paste-like dough is slightly softer Therefore, it is easy to flow, but it can form a laminated structure.

<Experimental Example 4>

In Experimental Example 4, the yeast content of the dough of the donut dough used in the manufacturing method of the present invention was evaluated. Further, in the present experimental example, raw yeast was used as an example of yeast.

(1) Manufacturing of doughnuts

[Examples 14 to 18]

The material other than the yeast in the knead dough was the formulation shown in the above Table 1, and the yeast in the knead dough was prepared using the formulation shown in the following Table 6 and using the same method as in the above Example 1. Donuts.

(2) Evaluation

The workability at the time of preparation of the dough for each of the above-mentioned doughs, and the amount, shape, texture, and overall evaluation of each of the doughnuts produced as described above were evaluated in four grades (1 minute to 4 minutes). The evaluation was performed using the same criteria as in Experimental Example 2. The results are shown in Table 6.

In Example 14, the workability at the time of dough preparation was very good, and the shape and texture of the doughnut produced were also good, but the amount was slightly insufficient. In addition, some of the powder.

In Example 15 and Example 16, the workability at the time of dough preparation was also not good, and the amount, shape, and texture of the prepared doughnut were also excellent.

In Example 17, the workability at the time of dough preparation was also good, and the amount, shape, and texture of the prepared doughnut were also good, but the taste of yeast was slightly stronger.

In Example 18, the kneaded dough was slightly sticky, and the work at the time of dough preparation was slightly difficult. Although the amount and taste of the doughnuts produced are not asked Problem, but the shape is slightly uneven, and the yeast tastes slightly stronger.

From the above results, it is understood that the dough of the dough used in the production method of the present invention preferably contains 0 to 8 parts by weight of the yeast relative to 100 parts by weight of the material, and more preferably 100 parts by weight of the material. The yeast having more than 0 parts by weight and not more than 8 parts by weight is preferably a yeast containing 4 parts by weight to 6 parts by weight with respect to 100 parts by weight of the material cereal.

<Experimental Example 5>

In Experimental Example 5, the preferred number of folded layers of the dough of the layer structure used in the production method of the present invention was examined.

(1) Manufacturing of doughnuts

[Examples 19 to 23]

A doughnut was produced in the same manner as in the above Example 1 using the materials of the kneaded dough and the paste dough shown in Table 1 above. When making doughnut dough, the weight ratio of the dough to the dough was adjusted to 60:40, and the number of folded layers was adjusted as shown in Table 7 below.

(2) Evaluation

The workability at the time of preparation of the dough for each of the above-mentioned doughs, and the amount, shape, texture, and overall evaluation of each of the doughnuts produced as described above were evaluated in four grades (1 minute to 4 minutes). The evaluation was carried out using the same criteria as in Experimental Example 2. The results are shown in Table 7.

As is clear from Table 7, the number of folded layers of the dough used in the production method of the present invention does not particularly affect the evaluation of each of the doughs, but the shape of the produced doughnut and the simplification of the production steps are considered. As well as shortening the manufacturing time, it is preferred to set the number of folded layers to 16 to 64 layers.

<Experimental Example 6>

In Experimental Example 6, the influence of the delay step in the production method of the present invention was reviewed.

(1) Manufacturing of doughnuts

[Examples 24 to 27]

The donut dough was produced in the same manner as in the above Example 1 using the materials of the kneaded dough and the paste dough shown in Table 1 above. The prepared donut dough was directly subjected to a sheet shape at 0 ° C. After a minute delay step and compression molding (Example 24), oil conditioning was carried out to produce a doughnut; the prepared dough dough dough was directly subjected to a sheet state at a temperature of 0 ° C for six hours. After compression molding (Example 25), oil conditioning was carried out to produce a doughnut; after the prepared dough dough was compression-molded, a delay of 30 minutes was carried out at 0 ° C (Example) 26), a doughnut was prepared by oil conditioning, and the prepared doughnut dough was compression-molded, and then subjected to a six-hour delay step at 0 ° C (Example 27) to carry out oil conditioning to produce sweetness. Donuts.

(2) Evaluation

The doughnuts produced in Examples 24 to 27 were very good in the amount, shape, and mouthfeel, and were able to obtain a doughnut of the same quality as the doughnut of Example 1 which was produced by directly conditioning the oil without delaying the steps. .

From the above results, it is understood that the step of delaying in the present invention does not affect the quality of the doughnut to be produced, but the doughnut dough having a large number of layers having a layer structure can be directly produced in a sheet state or After being molded and stored at a low temperature, it is possible to provide a doughnut in accordance with the condition of the store.

(industrial availability)

According to the present invention, only a necessary amount of dough can be oil-conditioned at a desired time point, and a dough having a soft mouthfeel and having the same quality as a doughnut classified as a doughnut of a type can be produced. Therefore, the system can be shortened considerably Create time, avoid material waste, and provide freshly prepared doughnuts.

Further, since the dough dough of the present invention can be refrigerated and stored in a frozen state, dough preparation and oil conditioning can be carried out at different times. Therefore, it is possible to simplify and improve the manufacturing by merely conditioning the necessary amount of the dough.

Claims (8)

A method of manufacturing a doughnut by subjecting a donut dough having a layer structure of a dough-like dough and a paste dough to oil conditioning. The method for producing a doughnut according to claim 1, wherein the weight ratio of the kneading dough to the paste dough is from 15:85 to 85:15. The method for producing a doughnut according to claim 1 or 2, wherein the amount of water added during the preparation of the paste-like dough is 30 parts by weight to 60 parts by weight with respect to 100 parts by weight of the material grain. A doughnut dough having a layered structure of a dough and a paste dough. The donut dough according to claim 4, wherein the weight ratio of the aforementioned knead dough to the aforementioned paste dough is from 15:85 to 85:15. The donut dough according to claim 4, wherein the amount of water added in the preparation of the paste-like dough is from 30 to 60 parts by weight with respect to 100 parts by weight of the material cereal. A doughnut structure obtained by subjecting the dough dough described in any one of claims 4 to 6 to oil conditioning. A donut structure in which a layer composed of a knead dough and a layer composed of a paste dough exhibit a layer structure.