TWI611765B - Method of making donuts, donuts dough and the structure of donuts - Google Patents

Abstract

Provided is a technique for easily producing a doughnut having a soft texture and the same quality as a doughnut classified as a type of doughnut of a large amount.

The invention provides a method for manufacturing a doughnut, which is prepared by oil-conditioning a doughnut dough in which a dough and a paste have a layer structure. According to the present invention, a doughnut with a soft texture, a softness of the same quality as a doughnut of a doughnut classified as a type of doughnut, and a portionage can be simply manufactured. In addition, by using the method for manufacturing a doughnut of the present invention, it is possible to condition only a necessary amount of dough with oil at a desired point in time, thereby simplifying production and improving efficiency.

Description

Method for manufacturing donut, doughnut dough and donut structure

The present invention relates to a method for manufacturing a donut. In detail, the present invention relates to a technology that can easily produce soft textures and good volume doughnuts, doughnut dough made using the manufacturing technology, and frozen doughnut dough And donut structure.

Generally speaking, donuts are classified as yeast donuts that use yeast, and cake donuts that do not use yeast but are close to the recipe of a cake and expanded by a bulking agent. . Yeast doughnuts are made by kneading the dough, fermenting and deep-fry, just like the general method of making bread, and have the sweetness and elasticity of bread. ring. Generally, when manufacturing yeast doughnuts, the steps of kneading, floor time, division / rounding, bench time, forming, baking, and oil conditioning are required for dough materials. The series of steps to oil conditioning takes 2 to 3 hours.

In order to make yeast doughnuts simply, the conventionally used method is to freeze the formed dough, take it out and thaw it when necessary, and then perform oil conditioning after baking. However, thawing and baking each take about one hour, and equipment for the baking is required.

In addition, Patent Document 1 discloses a method for producing a yeast doughnut by baking a yeast doughnut dough and freezing it, and taking it out for frying when necessary. However, if the dough after baking is frozen, the quality of the doughnuts after oil conditioning is very poor due to the death of the yeast or damage to the dough after expansion, which is called freezing damage.

Cake donuts can be classified into the following types depending on, for example, the state of the dough or the manufacturing method: donuts that use a soft dough with fluidity, and those that have shape retention by suppressing moisture and sugar Donuts on hard dough.

A cake doughnut of this type using a soft dough having fluidity is manufactured by directly putting the dough into oil and conditioning the oil using a dedicated device such as a donut cutter. This type of cake donut is characterized by a soft mouthfeel and weight. However, since the dough is soft and does not have shape retention, a special device such as a donut cutter is required during molding. Basically, it cannot be refrigerated and frozen after molding to oil conditioning.

On the other hand, cake doughnuts, which are doughs having shape retention properties by suppressing moisture and sugars, are manufactured by molding, cutting, etc. the rolled dough and then conditioning it with oil. This type of cake donut is characterized by a crispy and hard texture. However, because the dough has a certain degree of shape retention, it can be handled by hand during forming, and can be refrigerated and frozen after forming.

For a method for manufacturing a cake doughnut using a highly fluid dough, for example, Patent Document 2 discloses a method for manufacturing a non-sugar cake donut, which uses a sugar alcohol ( sugar alcohol) and / or dextrin, and a protein component derived from soybean and / or a protein component derived from egg. Patent Document 2 describes that by using such a method, the texture can be easily produced using a donut forming machine such as a donut cutter without containing monosaccharides and / or disaccharides. Wait for the excellent cake donuts.

In addition, Patent Document 3 discloses a method for producing a cake doughnut, which uses a moisture-containing wheat flour mixture. Patent Document 3 describes that cracks during freezing / thawing after oil conditioning can be prevented during manufacture, and a cake doughnut having a good texture and shape can be obtained even after freezing / thawing after oil conditioning.

(Prior technical literature)

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

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

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

As mentioned above, in the case of making yeast doughnuts, kneading and fermentation of the dough is very time-consuming and requires special equipment. In addition, even in the case of a doughnut having a soft texture and a large portion in making a cake doughnut (hereinafter also referred to as a "soft donut"), since the dough is soft and fluid, The processing is complicated and difficult to form into a free shape. Therefore, when performing oil conditioning, it is necessary to use a dedicated device such as a donut cutter to directly put the dough into the oil. In addition, since the dough cannot be stored after the formation and before the oil conditioning, a series of manufacturing steps from dough preparation to oil conditioning needs to be continuously performed.

In addition, although it is possible to keep the shape of the dough by suppressing the moisture and sugar of the dough prepared for the cake doughnut, so that the dough can be processed by hand during the forming and the shaped dough can be preserved, it can only be obtained after oil conditioning Donuts with a firm texture.

Therefore, the main object of the present invention is to provide a technology that can easily produce a doughnut with a soft texture and the same quality as a doughnut classified as a type of doughnut with a portion weight.

The inventors of the present case devoted themselves to researching the manufacturing technology of the type of doughnuts which can simplify the soft taste and the weight, and found that the combination of two different kinds of dough is the most effective way, and completed the present invention.

The invention provides a method for manufacturing a donut, which is prepared by oil-conditioning a doughnut dough having a layer structure composed of dough and paste.

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

In the method for manufacturing a doughnut of the present invention, the amount of water added during the preparation of the paste may be set to 30 to 60 parts by weight based on 100 parts by weight of the material flour.

In addition, the present invention provides a doughnut dough, which has a layered structure consisting of a loquat and a paste.

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

In the doughnut dough of the present invention, the amount of water added during the preparation of the paste can be set to 30 to 60 parts by weight based on 100 parts by weight of the material flour.

The doughnut dough of the present invention can be stored and frozen after forming and before oil conditioning, and the frozen dough can be directly oil-conditioned without thawing, and can also be stored at low temperature after thawing, semi-thawing or after thawing. Then oil conditioning to make donuts.

The present invention also provides a method for manufacturing a doughnut using the aforementioned doughnut. The doughnut structure obtained and the doughnut structure obtained by oil-conditioning the doughnut dough.

In addition, the present invention provides a donut structure in which a layer composed of osmium and a layer composed of a paste exhibit a layer structure.

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

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

In the present invention, the "paste" refers to a homogeneous and sticky dough after mixing the dough material and water, and the concept includes a dough that is fluid and a dough that is not fluid and has plasticity. For example, doughs ranging from mayonnaise hardness to margarine or butter hardness are included in the concept.

According to the present invention, it is possible to easily and efficiently manufacture a doughnut having a soft texture and the same quality as a type of doughnut with a large amount.

FIG. 1 is a schematic diagram of an example of a donut produced by using the method for producing a donut of the present invention.

FIG. 2 is a schematic diagram of a donut for Example 1 and Comparative Examples 1 and 2 in Experimental Example 1. FIG.

Hereinafter, preferred embodiments for carrying out the present invention will be described with reference to the drawings. The embodiments described below are examples of representative embodiments of the present invention, and are not intended to narrowly explain the scope of the present invention.

<1. Manufacturing method of donut>

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

Since the dough used in the conventional method of making cake doughnuts, especially "soft doughnuts", is very soft and sticky, there is a problem that the dough processing is very troublesome and it is difficult to form a free shape. In addition, the dough cannot be handled by hand during forming, and a doughnut cutter or the like is required to directly put the dough into the oil. However, the dough used in the manufacturing method of the present invention has a layered structure consisting of (1) 坨 and (2) paste. Therefore, the dough can be formed without relying on a special device such as a donut cutter. The dough used in the production of the known "soft doughnut" can be easily and highly shaped. Therefore, if the manufacturing method of the present invention is used, even a small-scale shop not equipped with a dedicated device such as a donut cutter can provide a doughnut with a soft texture and a large amount.

In addition, because of the familiar manufacturing of cake donuts, especially "soft sweet The "circle" manufacturing system cannot save the dough after forming and before the oil conditioning. Therefore, the series of manufacturing processes from dough making to oil conditioning must be continuously performed. However, since the doughnut dough used in the manufacturing method of the present invention can be stored under refrigeration and freezing in any step before or after shaping, the dough can be made, shaped, and processed at different times. Various steps such as oil conditioning. Therefore, it is possible to appropriately set a retard (referring to refrigerating for a certain period of time) step, and to oil-condition only a necessary amount of dough at a desired point in time, thereby simplifying production and improving efficiency. In addition, considering the sales situation of shops, etc., only the necessary amount of dough is prepared by oil, so that the doughnuts just finished can be provided frequently.

Moreover, compared with the doughnuts which are conventionally used for the dough for cake doughnuts which have shape retention, the doughnuts manufactured using the manufacturing method of this invention can have a very high softness and quantity. sense.

In the manufacturing method of the present invention, as long as the effects of the present invention are not impaired, the ratio of (1) 坨 to (2) paste can be freely set. In the present invention, the weight ratio of (1) (and (2) paste is preferably adjusted to 15:85 to 85:15, and more preferably 40:60 to 60:40. By setting (1) 坨 to 15% by mass or more and (2) to 85% by mass or less, the operability of the dough can be improved. In addition, by setting (1) 坨 to 85% by mass or less and (2) to 15% by mass or more, the softness and weight of the doughnuts produced can be further improved.

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

(1) 坨

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

In the case where yeast is contained, as long as it does not impair the effect of the present invention, the specific content of yeast is not particularly limited. The doughnut can be used in accordance with the physical properties of the purpose, the type and content of the dough material used together. Wait for free setting. In the present invention, it is preferable to set the content of yeast in the mash to 0 to 8 parts by weight based on 100 parts by weight of the material flour, and more preferably set to more than 0 parts by weight based on 100 parts by weight of the material flour. It is preferably set to 4 parts by weight to 6 parts by weight based on 100 parts by weight of the material flour. By setting the yeast content to 8 parts by weight or less, it is possible to prevent the frozen dough from over-swelling from thawing to oil conditioning. In addition, by setting the yeast content to more than 0 parts by weight, a light and bulky texture can be obtained.

In addition, although the mash used in the manufacturing method of the present invention is a dough in a state close to a conventional yeast doughnut dough, it is not necessary to use yeast. However, the doughnuts that can be completed by using yeast are more flavorful and more Heaviness.

(2) Paste

The paste used in the manufacturing method of the present invention is a dough having uniform fluidity or a dough having plasticity after mixing the dough materials exemplified below with water. For example, cake dough, cake doughnut dough, and plastic dough can be exemplified. The dough material used for the manufacturing method of this invention can use the material used for general cakes, for example, cereal flour, sugar, sugar, fat, eggs (including processed eggs), etc. can be mentioned.

In the present invention, as long as a paste can be produced, that is, as long as a dough having fluidity or a dough having plasticity can be produced, and the present invention is not impaired, the specific content of water contained in the paste is not particularly The limitation can be set freely according to the type and recipe of other materials, the nature of the intended donut, and the like. In the present invention, the amount of water added during the preparation of the paste is preferably set to 30 to 60 parts by weight based on 100 parts by weight of the material flour. By setting the amount of water to be 30 parts by weight or more, the softness and weight of the doughnuts can be further improved. In addition, by setting the amount of water to be 60 parts by weight or less, the operability of the dough can be improved. In addition, if the amount of water to be added is less than 20 parts by weight, the paste is hard, and thus the workability may be reduced when the paste is packed in a pan using a machine such as a stuffing device.

In the following, materials that can be used for both tincture and paste are described.

(a) Flour

As long as the effects of the present invention are not impaired, the types of cereal flours that can be used for tincture and paste are not particularly limited, and one or two or more known cereal flours can be freely selected. For example, wheat flour, rice flour, rye flour, barley flour, oat flour, buckwheat flour, barnyard grass flour, millet flour, corn flour, The obtained starch, and processed starch obtained by subjecting various starches to various processes, such as physical and chemical properties, alone or in combination, are freely selected from one or two or more.

(b) Carbohydrates

As long as the effects of the present invention are not impaired, the types of sugars that can be used for tinctures and pastes are not particularly limited, and one or two or more known sugars can be freely selected. For example, monosaccharides, disaccharides, trisaccharides, starch hydrolysates, and powdered saccharides obtained by pulverizing these materials can be exemplified. Among them, monosaccharides include glucose, fructose, and sorbus. Sorbitol, etc .; disaccharides can be sucrose, maltose, isomaltose, trehalose, maltitol, etc .; trisaccharides can be isomalt Isomaltotriose, panose, raffinose, etc .; starch hydrolysates can be oligosaccharide, maltodextrin, starch syrup, starch syrup, Starch sugar powder and so on.

(c) Grease

As long as the effects of the present invention are not impaired, the types of fats and oils that can be used for tinctures and pastes are not particularly limited, and one or two or more known fats and oils can be freely selected. For example, one or two can be freely selected from vegetable fats and oils, animal fats and oils, processed foods such as hydrogenation, fractionation, and ester exchange, and dairy cheese. Use more than one. Among them, vegetable oils can be exemplified by soybean oil, corn oil, rice oil, canola oil, sunflower seed oil, palm oil, coca butter, and the like; animals Examples of oils and fats include fish oil, lard, and tallow; edible processed oils and fats include, for example, margarine, fat spread, shorting, palm olein, and palm oil stearin) and the like; dairy cheese can be exemplified by cultured butter, sweet butter, salt butter, and the like. In addition, powdered fats and oils obtained by pulverizing these fats and oils may also be used.

(d) Other

As long as the effects of the present invention are not impaired, in addition to the above-mentioned materials, the tinctures and pastes used in the manufacturing method of the present invention can freely select one or two or more arbitrary materials. For example, various materials such as table salt, skimmed milk powder, whey powder, butter such as butter powder, etc. can be freely added in accordance with the physical properties of the intended donut, bulking agents, Spices, emulsifiers, bread improvers, various seasonings, tackifiers, stabilizers, bacteriostatic agents, etc.

The doughs (1) and (2) described above can be formed into a layer structure, 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) paste with (1) 坨 and thinning it and overlapping multiple layers. At the time of production, it is possible to stretch the dough by using a dedicated device 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 effects of the present invention are not impaired. In the present invention, the number of folded layers is preferably set to 16 to 64 layers. By setting the number of folded layers to 16 or more, the softness and weight of the doughnuts can be further improved. In addition, by setting the number of folded layers to 64 or less, it is possible to simplify the manufacturing steps and shorten the manufacturing time.

The type of oil used for oil conditioning in the production method of the present invention is not particularly limited, and one or two or more 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, butter, and the like can be exemplified.

In addition, the oil conditioning temperature in the production method of the present invention is not particularly limited, and can be freely set according to the temperature of the doughnut dough during oil conditioning or the physical properties of the intended doughnut, but it is preferably about 160 ° C. To 200 ° C. The doughnut dough with the layer structure produced by the aforementioned method can be directly oil-conditioned in a state of normal temperature or in a refrigerated state. In addition, when the doughnut dough is frozen, it can be stored in a frozen state, Or, after the frozen dough is thawed or semi-thawed, or after being thawed and stored at low temperature, oil conditioning is performed. In addition, in the case where mash contains yeast, oil conditioning may be performed after fermentation.

In addition, the method for manufacturing a doughnut of the present invention is characterized in that doughs of the aforementioned layer structure are used, and methods of manufacturing dough by oil conditioning the dough are all encompassed by the present invention. That is, it is included in the scope of the present invention to separately perform (1) 面团 and (2) pasting, the step of laminating these doughs, and the forming step, and the method of oil-conditioning only the prepared doughnut dough. .

<2. Doughnut dough>

The doughnut dough of the present invention is characterized in that (1) 坨 and (2) the paste system have a layer structure. In addition, the doughnut dough of the present invention is a dough for doughnuts which has a soft texture and has the same quality as a doughnut classified as a type of doughnut with a portion.

The dough for conventional cake doughnuts, especially the dough for "soft doughnuts", cannot be preserved after forming and before oil conditioning. In order to be preserved, it is necessary to reduce the amount of water added to the dough or treat it with sugar to maintain its shape. However, this method will cause the doughnuts after the manufacture to be very hard and crispy and become hard and crisp ) Taste. Therefore, even the doughnuts classified as "soft doughnuts" in the cake doughnuts that are classified as "soft doughnuts" that have a soft mouthfeel, are softened to the dough after the dough is formed. It cannot be saved before processing. However, since the doughnut dough of the present invention is formed into a layer structure of (1) 坨 and (2) paste, it can be stored after the dough is formed and before the oil conditioning.

In addition, since the doughnut dough of the present invention can be stored under refrigerated storage and frozen storage, dough preparation and oil conditioning can be performed at different times. Therefore, only the necessary amount of dough can be oil-conditioned, and simplification and efficiency of production can be achieved. Moreover, considering the sales situation of shops and the like, only the necessary amount of dough can be oil-conditioned. This can often provide freshly finished dough. Donut.

In addition, when the doughnut dough of the present invention is frozen, it is not necessary to go through the step of thawing the frozen dough and the step of fermenting the thawed dough, and it can be directly oil-conditioned in the frozen state. Therefore, using the doughnut dough of the present invention can prevent the quality difference between the thawing step and the fermentation step due to the manufacturing technology or the manufacturing equipment, so that the doughnut of a certain quality can be stably provided.

Furthermore, the doughnuts produced using the doughnut dough of the present invention can be extremely high in comparison with doughnuts produced using conventionally-preservable and preservable dough for cake doughnuts. The feeling of softness and weight.

In addition, the detailed description of the recipe and the like of each dough is the same as the above-mentioned "1. Method for producing a donut", and the description is omitted here.

<3. Donuts>

The doughnut of the present invention is characterized in that a layer composed of osmium and a layer system composed of a paste exhibit a layer structure. An example of the donut of the present invention is shown in the schematic drawing of FIG. 1.

The doughnut of this invention can be obtained by the manufacturing method of the said invention. Moreover, the doughnut of this invention can also be obtained by oil-conditioning the doughnut dough of this invention mentioned above. The doughnut dough of the present invention can be oil-conditioned directly at a normal temperature or in a refrigerated state. The frozen doughnut dough can also be oil-conditioned in a frozen state, thawed or semi-thawed, or After thawing, store the oil under low temperature and other conditions.

The doughnut of the present invention has an extremely high feeling of softness and weight as compared with a doughnut manufactured using a conventional dough for cake doughnut having shape retention. Specifically, the doughnut of the present invention has a specific volume of 2.4 to 3.6 cm ³ / g.

<Example>

Hereinafter, the present invention will be described in more detail based on examples. In addition, the embodiment described below is only an example showing a representative embodiment of the present invention, and is not intended to narrowly explain the scope of the present invention.

<Experimental Example 1>

In Experimental Example 1, production using the production method of the present invention was investigated. The donuts are classified into various types of donuts produced by a conventional manufacturing method.

(1) Manufacturing of donuts

[Example 1]

The materials of the urn shown in Table 1 below were kneaded to produce a urn. In addition, the paste materials shown in Table 1 below were mixed to prepare a paste. The prepared ravioli and paste were stacked in 16 layers at a weight ratio of 60:40 to make a doughnut dough. After the doughnut dough was compression-molded, oil conditioning was performed at 180 ° C for three minutes (immersed in oil for oil conditioning, that is, immersed in oil conditioning) to produce a doughnut.

[Example 2]

The doughnut 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 produce a frozen doughnut dough. After the prepared frozen doughnut dough was stored at a temperature of -18 ° C for four weeks, oil conditioning was performed at 180 ° C for four minutes without thawing (immersed in oil for oil conditioning, that is, immersed in oil conditioning), Make donuts.

[Table 1]

[Comparative Example 1]

The doughnut dough materials shown in Table 2 below were mixed to make a dough for cake doughnuts, which is a soft type that has fluidity. Put the doughnut dough into the oil using a doughnut cutter, and perform oil conditioning at 180 ° C for two minutes and forty seconds (after one minute and thirty seconds, turn the dough for oil conditioning, that is, turning the dough for oil conditioning) ) To make cake doughnuts (soft "donuts") that are soft and heavy.

[Comparative Example 2]

The doughnut dough materials shown in Table 2 below were mixed to prepare a doughnut type dough for cake doughnuts. After rolling, compression molding was performed to produce doughnut dough. The doughnut dough was oil-conditioned at 180 ° C for two minutes and forty seconds (after one minute and thirty seconds, it was turned over for oil conditioning, that is, topping oil conditioning) to produce a type that was crisp and hard. Cake donut.

(2) Evaluation

The appearances of the doughnuts produced in Examples 1 and 2 and Comparative Examples 1 and 2 were compared (see FIG. 2). In addition, the texture (softness) of the donuts produced in Examples 1 and 2 and Comparative Examples 1 and 2 was evaluated with five points as a perfect score. In addition, the calculation results of Examples 1 and 2 and Comparative Examples 1 and 2 were calculated. The specific volume of the donuts made. The results are shown in Table 3.

As shown in FIG. 2 and Table 3, the appearance and texture of the doughnut produced using the manufacturing method of the present invention are the same as the evaluation of the conventional “soft doughnut” (Comparative Example 1). The specific volume is better than the conventional "soft donut" (Comparative Example 1).

<Experimental Example 2>

In Experimental Example 2, a dough with a layer structure used in the manufacturing method of the present invention was examined for a preferable weight ratio of mash and paste.

(1) Manufacturing of donuts

[Examples 3 to 8]

The doughnuts and paste materials shown in Table 1 were used, and doughnuts were produced in the same manner as in Example 1 above. When making a doughnut dough, the weight ratio of a scallion to a paste is adjusted as shown in Table 4 below.

(2) Evaluation

Regarding the workability at the time of making the dough of each of the doughs prepared above, The amount, shape, texture, and total evaluation of each of the doughs produced as described above were evaluated on four levels (1 to 4 points).

The evaluation criteria for each item are shown below.

[Workability]

1. Cannot form a laminated structure.

2. The operation in the lamination step is a little difficult, but it can form a lamination structure.

3. Can form a complete layered structure.

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

[Serving]

1. No portion and poor appearance.

2. Slightly weightless.

3. You can get a portion of the "soft donut" that is familiar to you.

4. You can get the same or more servings as the conventional "soft donuts".

[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 swells evenly and well.

[Taste]

1. Hard, crunchy, hard taste or close to yeast doughnuts and pull mouth sense.

2. Soft but slightly crispy texture.

3. Dense and soft taste.

4. Dense and very soft taste.

[Comprehensive]

1. The quality is completely different from the familiar "soft donut".

2.Slightly different but similar quality to the familiar "soft donut".

3. Close to the quality of the familiar "soft donut".

4. The quality is the same as or better than the known "soft donut".

The results are shown in Table 4.

In Example 3, since there is less paste, it is slightly difficult to form a layer structure in the lamination step. Although the doughnuts produced have portions, they are slightly uneven in shape. The taste is not a problem, but it has a slightly yeast-like texture.

In Example 4, although it is slightly difficult to form a layer structure in the laminating step, the finished donut has a good amount, shape, and texture, and can obtain a doughnut of a quality close to that of a conventional "soft donut" .

In Examples 5 and 6, the workability in making the dough was very good, the layer structure was easily formed, and the dough was easily formed. The produced donuts have very good weight, shape and taste, and can obtain donuts of the same quality as the conventional "soft donuts".

In Example 7, the workability in making the dough was good, and the layer structure could be completely formed. Although the doughnut produced has a slightly crispy texture, the portion and shape are good. Quality donuts.

In Example 8, since there was a lot of paste, it was slightly sticky, and the workability in the lamination step was slightly difficult. The shape of the produced donut is good, but it is slightly weightless and has a crispy texture.

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

<Experimental Example 3>

In Experimental Example 3, a preferable amount of water to be added to the paste of the doughnut dough used in the manufacturing method of the present invention was reviewed.

(1) Manufacturing of donuts

[Examples 9 to 13]

For the materials other than water in the paste, the recipe shown in Table 1 was used, and for the water system in the paste, the amount of water shown in Table 5 below was used, and the same method as in Example 1 was used to make the dough. .

(2) Evaluation

The workability at the time of preparation of each of the doughs produced above was evaluated on four levels (1 to 4 points). The evaluation criterion is the same criterion as the evaluation of workability in Experimental Example 2. The results are shown in Table 5.

[table 5]

As can be seen from Table 5, the amount of water added during the preparation of the paste is preferably 30 to 60 parts by weight based on 100 parts by weight of the material cereal flour.

In the case where the water content is 20 parts by weight (Example 9), the paste is slightly hard, so it is difficult to extend; while in the case where the water content is 70 parts by weight (Example 13), the paste is slightly soft and easy to flow. , But can form a laminated structure.

<Experimental Example 4>

In Experimental Example 4, the preferable yeast content of the dough of the doughnut used for the manufacturing method of this invention was examined. In this experimental example, raw yeast is used as an example of yeast.

(1) Manufacturing of donuts

[Examples 14 to 18]

Ingredients other than yeast in the formula (i) are prepared using the recipe shown in Table 1 above, and yeasts in the formula (i) are prepared using the recipe shown in Table 6 below and the same method as in Example 1 was used to make doughnuts.

(2) Evaluation

The workability at the time of dough preparation of each dough prepared above, and the amount, shape, texture, and comprehensive evaluation of each doughnut produced above were evaluated on four levels (1 to 4 points). For the evaluation, the same criteria as in Experimental Example 2 were used. 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 doughnuts produced were also good, but the portion amount was slightly insufficient. Also, some fine powder.

In Examples 15 and 16, the workability at the time of dough preparation was not good, and the amount, shape, and texture of the doughnuts produced were also very good.

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

In Example 18, the dough-like dough was slightly sticky, and the work at the time of dough preparation was slightly difficult. Although the size and texture of the donuts are not affected Problem, but the shape is slightly uneven, and the yeast tastes slightly stronger.

From the above results, it is understood that the dough-like dough of the dough used in the production method of the present invention preferably contains 0 to 8 parts by weight of the yeast based on 100 parts by weight of the material, and more preferably contains 100 parts by weight based on 100 parts by weight of the material Yeasts exceeding 0 parts by weight and 8 parts by weight or less are preferably yeasts containing 4 parts by weight to 6 parts by weight based on 100 parts by weight of the material flour.

<Experimental example 5>

In Experimental Example 5, a preferable number of folded layers of the dough of the layer structure used in the manufacturing method of the present invention was reviewed.

(1) Manufacturing of donuts

[Examples 19 to 23]

The doughnuts and pasty doughs shown in Table 1 were used to produce doughnuts in the same manner as in Example 1. When making the doughnut dough, the weight ratio of the dough-like dough to the pasty 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 dough preparation of each dough prepared above, and the amount, shape, texture, and comprehensive evaluation of each doughnut produced above were evaluated on four levels (1 to 4 points). The evaluation was performed using the same criteria as in Experimental Example 2. The results are shown in Table 7.

As can be seen from Table 7, although the number of folded layers of the dough used in the production method of the present invention did not have any particular influence on the evaluation of each person, the shape of the doughnut to be produced and the simplification of the production process were taken into consideration. As well as shortening the manufacturing time, it is preferable 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 manufacturing method of the present invention was examined.

(1) Manufacturing of donuts

[Examples 24 to 27]

The doughnut dough and pasty dough materials shown in Table 1 were used to produce a doughnut dough in the same manner as in Example 1. The prepared doughnut dough was directly processed in a sheet state at 0 ° C for 30 minutes. After a minute delay step and compression molding (Example 24), oil conditioning was performed to produce a doughnut; the doughnut dough was directly placed in a sheet state at 0 ° C for a six hour delay step. After being subjected to compression molding (Example 25), oil conditioning was performed to produce a doughnut. After the prepared doughnut dough was compression molded, a 30 minute delay step was performed at 0 ° C (Example 26), oil conditioning was performed to produce a doughnut; the prepared doughnut dough was compression-molded, and a six-hour delay step was performed at 0 ° C (Example 27), and oil conditioning was performed to produce a sweet Donut.

(2) Evaluation

The amount, shape and texture of the donuts produced in Examples 24 to 27 are very good, and the doughnuts of the same quality as the donuts of Example 1 produced by directly conditioning the oil without delaying steps can be obtained. .

From the above results, it can be known that the presence or absence of a delaying step in the present invention does not affect the quality of the doughnuts produced, but can mass-produce doughnut dough with a layered structure directly in a sheet-like state or It can be stored under low temperature after compression molding, so it can be properly oil-conditioned to provide donuts in accordance with the sales situation in the store.

(Industrial availability)

According to the present invention, it is possible to condition only a necessary amount of dough with oil at a desired point in time, and to produce a doughnut with a soft texture and the same quality as a doughnut classified as a type of doughnut of a portion. As a result, the system can be significantly shortened. Making time, avoiding waste of materials, and providing hot doughnuts just made.

In addition, since the doughnut dough of the present invention can be stored under refrigerated storage and frozen storage, dough preparation and oil conditioning can be performed at different times. Therefore, only a necessary amount of dough can be oil-conditioned, and simplification and efficiency of production can be achieved.

Claims (8)

A method for manufacturing a doughnut is performed by the following steps: a dough making step of covering a paste obtained by mixing a dough material and water as a layer with a mash made by kneading a dough material and adding water, and The dough layer is repeatedly folded several times to make doughnut dough; the forming step is to shape the doughnut dough made in the dough making step; and the oil conditioning step is to use the dough forming step The formed doughnut dough is oil-conditioned. The method for producing a donut according to claim 1, wherein a weight ratio of the yam to the paste is 15:85 to 85:15. The method for manufacturing a doughnut according to claim 1 or 2, wherein the amount of water added during the preparation of the paste is 30 to 60 parts by weight based on 100 parts by weight of the material flour. A kind of doughnut dough is a layer in which a paste made by mixing dough material and water is coated with a kneaded dough made by adding water to the dough material; the aforementioned layer system has a layer structure formed by repeatedly folding several times. The doughnut dough according to claim 4, wherein the doughnut dough is frozen. The doughnut dough according to claim 4 or 5, wherein a weight ratio of the aforementioned yam to the aforementioned paste is 15:85 to 85:15. The doughnut dough according to claim 4 or 5, wherein the amount of water added during the preparation of the paste is 30 to 60 parts by weight based on 100 parts by weight of the material flour. A donut structure obtained by oil-conditioning the doughnut dough according to claim 4 or 5.