WO2014181826A1 - Pâte à beignet, pâte à beignet surgelée, beignet, et procédé de fabrication de beignets - Google Patents

Pâte à beignet, pâte à beignet surgelée, beignet, et procédé de fabrication de beignets Download PDF

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Publication number
WO2014181826A1
WO2014181826A1 PCT/JP2014/062356 JP2014062356W WO2014181826A1 WO 2014181826 A1 WO2014181826 A1 WO 2014181826A1 JP 2014062356 W JP2014062356 W JP 2014062356W WO 2014181826 A1 WO2014181826 A1 WO 2014181826A1
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Prior art keywords
dough
donut
frozen
present
doughnut
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PCT/JP2014/062356
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English (en)
Japanese (ja)
Inventor
貢二 黒田
いづみ 宮沢
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昭和産業株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2013099247A external-priority patent/JP6126451B2/ja
Priority claimed from JP2013099249A external-priority patent/JP6126452B2/ja
Application filed by 昭和産業株式会社 filed Critical 昭和産業株式会社
Priority to CN201480022924.XA priority Critical patent/CN105163594B/zh
Publication of WO2014181826A1 publication Critical patent/WO2014181826A1/fr
Priority to HK16104484.7A priority patent/HK1216590A1/zh

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts

Definitions

  • the present invention relates to donut dough. More specifically, the present invention relates to a donut dough, a frozen donut dough and a donut that can produce a dough with a particularly soft texture and a volume, and a method for producing a donut.
  • Donuts are generally classified into yeast donuts that use yeast, and cake donuts that are inflated with a swelling agent without using yeast.
  • Yeast donuts are donuts that have a light texture and breadth of bread and are produced by fermenting and mixing oily kneaded dough, as in the usual bread manufacturing method.
  • the process of kneading dough, floor time, division / rounding, bench time, molding, proofing, and oiling are necessary.
  • Patent Document 1 discloses a method for producing a yeast donut in which a yeast donut dough is frozen after proofing and taken out and fried when desired.
  • the production of the dough before freezing still takes time, and when the dough after freezing is frozen, there is a so-called freezing failure in which the quality of the donut after oil drastically decreases due to the death of the yeast or damage of the expanded dough. It happens.
  • Cake donuts can be divided as follows, for example, depending on the state of the dough and the manufacturing method. It can be divided into donuts using soft dough with fluidity, and donuts using relatively hard dough with shape retention by conserving moisture and sugar.
  • Cake donuts using a soft dough with fluidity are manufactured by pouring the dough directly into oil using a special tool such as a donut cutter.
  • This type of cake donut is characterized by a soft texture and volume, and the dough is soft and lacks shape retention, so it is basically impossible to freeze it before oiling after molding .
  • a cake donut using a dough having shape retention by conserving moisture and saccharides is manufactured by performing die cutting and cutting of the rolled dough and oiling it.
  • This type of cake donut is characterized by a brittle and hard texture and the dough has some shape retention so that it may be able to be frozen after molding.
  • Patent Document 2 discloses a method for producing a cake donut using a mix containing wet heat-treated flour. This document describes that a cake donut having a good texture and shape can be obtained even after freezing and thawing after oil frying, while preventing cracking during freezing and thawing after oil frying.
  • a sugar alcohol and / or dextrin a protein component derived from soybean and / or a protein component derived from egg are used.
  • a method for manufacturing a donut is disclosed. It is described that by using this method, a cake donut having excellent texture and the like can be easily produced using a donut molding machine such as a donut cutter, without containing monosaccharides and / or disaccharides. Yes.
  • Patent Document 4 it is possible to obtain a frozen dough by freezing the formed dough by reducing the amount of water in the dough and making it into a specific shape. A technique that can be realized is disclosed.
  • the main object of the present invention is to provide a technology capable of easily and stably producing a high-quality donut.
  • the inventors of the present application have conducted intensive research on a technology that enables simplification and stabilization of quality in the production of donuts. As a result, it has been found that it is effective to use two different types of dough together. It came to complete.
  • first, dough-like dough, Paste-like dough Provides a donut dough having a layered structure.
  • the weight ratio between the dough-like dough and the paste-like dough can be set to 15:85 to 85:15.
  • the amount of water added when the paste-like dough is produced can be set to 30 to 60 parts by weight with respect to 100 parts by weight of the material flour.
  • the donut dough according to the present invention can be refrigerated to make a refrigerated donut dough, or can be frozen to a frozen donut dough.
  • the donut dough according to the present invention can be produced by oiling as it is. Further, the frozen donut dough according to the present invention can be prepared by oiling without thawing as it is, or by squeezing oil after thawing or after half-thawing, or after being cryopreserved after thawing. That is, the present invention provides a donut obtained by oiling the aforementioned donut dough or frozen donut dough.
  • a layer derived from dough-like dough A layer derived from pasty dough, Provides a donut with a layered structure.
  • a dough-like fabric, Paste-like dough Provides a method for producing a donut in which a donut dough having a layer structure is oiled.
  • the weight ratio of the dough-like dough and the paste-like dough can be set to 15:85 to 85:15.
  • the amount of water added at the time of producing the pasty dough can be set to 30 to 60 parts by weight with respect to 100 parts by weight of the material flour.
  • dough dough refers to a dough having elasticity and elasticity, which is obtained by adding water to a dough material and kneading it up.
  • the “paste-like dough” is a homogeneous and viscous mixture of a dough material and water, and is a concept encompassing a fluid dough and a non-flowable dough. For example, it includes a fabric having a hardness of about mayonnaise to a fabric having a hardness of about margarine or butter.
  • a high-quality donut can be manufactured easily and stably.
  • FIG. 1 It is a drawing substitute photograph which shows an example of the donut concerning this invention.
  • 2 is a drawing-substituting photograph of a donut according to Example 1 and Comparative Examples 1 and 2 in Experimental Example 1.
  • FIG. 1 is a drawing substitute photograph which shows an example of the donut concerning this invention.
  • the donut dough and frozen donut dough according to the present invention are characterized in that (1) a dough-like dough and (2) a paste-like dough exhibit a layer structure.
  • the donut dough and frozen donut dough according to the present invention are dough doughs classified as cake donuts (hereinafter also referred to as “soft donuts”) having a particularly soft texture and volume.
  • the conventional dough for cake donuts is very soft and sticky, so it cannot be handled by hand during molding. It was necessary to throw in. Therefore, it was necessary to continuously carry out the manufacturing process from the preparation of the dough to the oiling.
  • the donut dough and the frozen donut dough according to the present invention have a layered structure of (1) dough-like dough and (2) paste-like dough, so that the dough is shaped by a dedicated instrument such as a donut cutter. Compared to conventional “soft donut” fabrics, it is possible to form the mold more easily and with a higher degree of freedom. Therefore, if the donut dough and the frozen donut dough according to the present invention are used, it is possible to provide a donut with a soft texture even in a small-scale store that does not have a dedicated device such as a donut cutter.
  • the donut dough according to the present invention can be stored by performing refrigeration or freezing between the processes before and after molding. It is also possible to do this after a while. Therefore, only a necessary amount of dough can be oiled, and the production can be simplified and efficient. In addition, it is possible to always provide freshly prepared products by irrigating the required amount of dough in consideration of the sales situation in stores and the like.
  • the frozen donut dough according to the present invention can be directly oiled without being subjected to a step of thawing the frozen dough and a step of fermenting the dough after thawing. Therefore, if the frozen donut dough according to the present invention is used, it is possible to prevent differences in quality in the thawing process and fermentation process depending on the manufacturing technology and manufacturing equipment, and to stably provide a donut having a constant quality. It becomes possible.
  • the donuts manufactured using the donut dough and the frozen donut dough according to the present invention have a soft feeling and a sense of volume as compared to a donut manufactured using a conventional dough for frozen cake donuts having a shape retaining property. Expensive.
  • the ratio of (1) dough-like dough and (2) paste-like dough can be freely set as long as the effects of the present invention are not impaired. Particularly in the present invention, it is preferable to adjust the weight ratio of (1) dough-like dough and (2) paste-like dough to 15:85 to 85:15, and to 40:60 to 60:40. More preferred.
  • the operability of the dough can be improved by making the dough-like dough 15% by mass or more and (2) the pasty dough 85% by mass or less.
  • the soft feeling and volume feeling of the donut manufactured can be improved more by making (1) dough-like dough 85 mass% or less and (2) paste-form dough 15 mass% or more.
  • the dough-shaped dough and the frozen donut-shaped dough according to the present invention are kneaded by adding water to the dough material exemplified below, and are dough having extensibility and elasticity.
  • yeast donut dough and bread dough can be mentioned.
  • the dough material used for the dough dough according to the present invention and the dough-shaped dough of the frozen donut dough the materials normally used for bread can be used, and flour, sugar, saccharides, fats and oils, yeast, eggs (including processed eggs) And so on.
  • the specific content is not particularly limited as long as the effect of the present invention is not impaired, and the physical properties of the target donut, the dough used together It can be set freely according to the type and content of the material.
  • the yeast content in the dough-like dough is preferably 0 to 8 parts by weight, more preferably more than 0 parts by weight and 8 parts by weight or less with respect to 100 parts by weight of the material flour. More preferably, it is 4 to 6 parts by weight.
  • the dough-like dough of the donut dough and the frozen donut dough according to the present invention is a dough in a state close to a conventional yeast donut dough, but yeast is not essential. However, by using yeast, it is possible to improve the flavor of the finished donut and further increase the volume.
  • the pasty dough and the frozen donut dough according to the present invention are a dough having a uniform fluidity or a dough having plasticity in which a dough material exemplified below and water are mixed. Examples thereof include cake dough, cake donut dough, and plastic dough.
  • materials usually used for cakes can be used, such as flour, sugar, sugars, oils and fats, eggs (including processed eggs), And so on.
  • the specific content of water contained in the pasty dough and the pasty dough of the frozen donut dough according to the present invention can produce a pasty dough, that is, a fluid dough or a plastic dough, and
  • the present invention is not particularly limited as long as the effects of the present invention are not impaired, and can be freely set according to the type and composition of other materials and the properties of the target donut.
  • the amount of water added at the time of preparing the pasty dough is set to 30 to 60 parts by weight with respect to 100 parts by weight of the material flour. By making the amount of water 30 parts by weight or more, it is possible to further improve the soft feeling and volume feeling of the donut to be manufactured.
  • dough can be improved by setting it as 60 weight part or less. Further, if the amount of water added is less than 20 parts by weight, the pasty dough is hard and the workability may be reduced when the pasty dough is wrapped with a dough-like dough using a machine such as a wrapping device.
  • (A) Flour The kind of flour that can be used for the dough and pasty dough of the donut dough and frozen donut dough according to the present invention is not particularly limited as long as the effect of the present invention is not impaired, and a known flour, One type or two or more types can be freely selected and used.
  • a known flour One type or two or more types can be freely selected and used.
  • (B) Saccharides The types of saccharides that can be used for the dough dough and the dough-like dough and the pasty dough of the frozen donut dough according to the present invention are not particularly limited as long as the effects of the present invention are not impaired. One type or two or more types can be freely selected and used.
  • monosaccharides such as glucose, fructose, sorbitol
  • disaccharides such as sucrose (sugar), maltose (maltose), isomaltose, trehalose, maltitol
  • trisaccharides such as isomaltotriose, panose, raffinose, oligosaccharides
  • starch hydrolysates such as maltodextrin, starch syrup, and powdered mash; and powdered saccharides obtained by pulverizing these.
  • oils and fats are not particularly limited as long as the effects of the present invention are not impaired.
  • One type or two or more types can be freely selected and used.
  • vegetable oils such as soybean oil, corn oil, rice oil, rapeseed oil, sunflower oil, palm oil, cocoa butter; animal fats such as fish oil, pork fat, beef tallow; hydrogenation and fractionation of these fats and mixtures thereof, Edible processed fats and oils with processing such as transesterification (for example, margarine, fat spread, shortening, palm olein, palm stearin, etc.); one or two from milk butter such as fermented butter, unsalted butter, and salted butter More than one species can be freely selected and used. It is also possible to use powdered fats and oils obtained by pulverizing these.
  • the dough-like dough and the frozen donut-like dough and the pasty dough according to the present invention may include one or two arbitrary materials in addition to the above-described materials as long as the effects of the present invention are not impaired. More than one species can be freely selected and used. For example, various materials made mainly from milk such as salt, skim milk powder, whey powder, butter powder, etc., swelling agents, fragrances, emulsifiers, bread improvers, various seasonings, thickeners, stabilizers, bacteriostatic agents It can be freely contained depending on the physical properties of the target donut.
  • the donut dough according to the present invention can be manufactured by making the (1) dough-like dough and (2) the paste-like dough described above into a layer structure. Furthermore, the frozen donut dough according to the present invention can be manufactured by freezing the donut dough.
  • the layer structure can be produced by (1) wrapping the dough-like dough with (1) dough-like dough, stretching it thinly, and overlapping it several times. At that time, the dough can be stretched by using a special instrument such as a reverse sheeter as necessary.
  • the thickness of each layer, the number of folded layers, etc. can be freely set as long as the effects of the present invention are not impaired.
  • the number of folded layers is particularly preferably set to 16 to 64 layers. By setting the number of folded layers to 16 or more, it is possible to further improve the soft feeling and volume feeling of the manufactured donut. Further, by making the number of folded layers 64 or less, it is possible to simplify the manufacturing process and shorten the manufacturing time.
  • the freezing temperature and the freezing method are not particularly limited, and a temperature and a method used in a process for producing a general frozen food can be freely selected and used.
  • the donut according to the present invention is a donut obtained by oiling the donut dough or frozen donut dough according to the present invention described above.
  • An example of a donut according to the present invention is shown in the drawing substitute photograph of FIG.
  • Oil dough can be performed on the donut dough according to the present invention as it is at room temperature or in a refrigerated state.
  • the frozen donut dough according to the present invention may be oiled in a frozen state after thawing or semi-thawing, after thawing and after low-temperature storage.
  • the type of oil used in the oil cup when producing the donut according to the present invention is not particularly limited, and one or more known oils can be freely selected and used. Examples include soybean oil, corn oil, rice oil, rapeseed oil, sunflower oil, safflower oil, sesame oil, peanut oil, olive oil, palm oil, shortening, and the like.
  • the temperature of the oil dough when producing the donut according to the present invention is not particularly limited, and can be freely set according to the temperature of the donut dough at the time of oiling, the physical properties of the target donut, etc. 160 ° C to 200 ° C is preferable.
  • the donut according to the present invention thus produced is characterized in that a layer derived from a dough-like dough and a layer derived from a paste-like dough exhibit a layer structure.
  • the donut according to the present invention has a remarkably high soft feeling and volume feeling as compared with a donut manufactured with a conventional frozen dough for cake donuts.
  • the specific volume of the donut according to the present invention is 2.4 to 3.6 cm 3 / g.
  • the method for producing a donut according to the present invention is characterized by using a donut dough in which (1) a dough-like dough and (2) a paste-like dough exhibit a layered structure. Oiling this donut dough makes it possible to produce a donut with a particularly voluminous and soft texture.
  • Donut dough and frozen donut dough> (1) Dough is manufactured by making dough-like dough and (2) pasty dough into a layer structure and oiling dough formed into a desired form Can do. The details of the method for producing the layer structure are described in ⁇ 1. This is the same as the description of the donut dough and the frozen donut dough>.
  • the type of oil used for the oil in the production method according to the present invention is not particularly limited, and one or more known oils can be freely selected and used.
  • Specific examples of the oil used for the oil in the production method according to the present invention are the above ⁇ 2. This is the same as the description of “Doughnut>.
  • the temperature of the oil in the production method according to the present invention is not particularly limited, and can be freely set according to the temperature of the donut dough at the time of oiling, the physical properties of the target donut, etc. 200 ° C. is preferred.
  • Oil dough can be carried out as it is at a normal temperature or in a refrigerated state using a donut dough having a layer structure manufactured by the method described above.
  • the donut dough when the donut dough is stored frozen, the dough may be stored in a frozen state, after thawing or semi-thawing the frozen dough, or after being cryopreserved after thawing.
  • yeast when yeast is contained in the dough-shaped dough, it can be performed after fermentation.
  • the donut manufacturing method according to the present invention is characterized by using the above-described layered dough, and all methods for manufacturing donuts by oiling the dough are included in the present invention. That is, (1) preparation of dough-like dough and (2) pasty-form dough, laminating process and molding process of these doughs are separately performed, and the method of simply oiling the finished donut dough is also included in the present invention. It is included in the range.
  • Example demonstrated below shows an example of the typical Example of this invention, and, thereby, the range of this invention is not interpreted narrowly.
  • Example 1 The dough-shaped material shown in Table 1 was rolled up to prepare a dough-shaped material. Moreover, the pasty dough materials shown in Table 1 below were mixed to prepare a pasty dough. The prepared dough-like dough and paste-like dough were laminated in 16 layers at a weight ratio of 60:40 to prepare a donut dough. This donut dough was punched out and then oiled (submerged in oil: submerged oil) at 180 ° C. for 3 minutes to produce a donut.
  • Example 2 A donut dough prepared by the same method as in Example 1 was punched and then frozen at -18 ° C. or lower to prepare a frozen donut dough. The prepared frozen donut dough was stored at ⁇ 18 ° C. for 4 weeks, and then thawed at 180 ° C. for 4 minutes without oil thawing (submerged in oil: submerged oil) to produce a donut.
  • the donuts manufactured using the donut dough and the frozen donut dough according to the present invention are equivalent to the evaluation of the conventional “soft donut” (Comparative Example 1) in appearance and texture. It was. The specific volume exceeded the conventional “soft donut” (Comparative Example 1).
  • Example 3 since there were few pasty doughs, it was somewhat difficult to form a layer structure in a lamination process.
  • the finished donut has a volume but a slightly non-uniform shape. There was no problem with the texture, but it had some characteristics like a yeast donut.
  • Example 4 it was somewhat difficult to form a layer structure in the laminating process, but the finished donut has good volume, shape and texture, and has a conventional soft texture and volume. A quality donut similar to a cake donut was obtained.
  • workability in fabric production was very good, and a laminated structure could be easily formed, and the fabric was easily molded.
  • the finished donut was also very good in volume, shape and texture, and a donut with the same quality as the conventional “soft donut” was obtained.
  • the workability in fabric preparation was good and a sufficient laminated structure could be formed.
  • the finished donut had a slightly crunchy texture, but the volume and shape were good, and a donut with a quality close to that of the conventional “soft donut” was obtained.
  • Example 8 since there were many pasty doughs, there was some stickiness, and the operation
  • the finished donut was good in shape, but had little volume and a crispy texture.
  • the weight ratio between the dough-like dough and the paste-like dough is preferably adjusted to 15:85 to 85:15, and more preferably adjusted to 40:60 to 60:40. .
  • the amount of water added during the preparation of the pasty dough is preferably 30 to 60 parts by weight with respect to 100 parts by weight of the material flour.
  • the amount of water added was 20 parts by weight (Example 9)
  • the pasty dough was somewhat hard and difficult to spread, and when it was 70 parts by weight (Example 13), the pasty dough was slightly soft and easy to flow. I was able to form.
  • Example 4 In Experimental Example 4, the preferred content of yeast contained in the dough-like dough was examined. In this experimental example, fresh yeast was used as an example of yeast.
  • Example 14 the workability in making the dough was very good, and the finished donut was good in both shape and texture, but had little volume. Moreover, it was a little powdery smell.
  • Example 15 and 16 the workability in dough preparation was very good, and the volume, shape, and texture of the finished donut were also very good.
  • Example 17 workability in fabric preparation was good, and the finished donut was good in volume, shape, and texture, but the yeast odor was slightly strong.
  • Example 18 the dough-like dough was somewhat sticky, and the work in making the dough was somewhat difficult. As for the finished donut, there was no problem in volume and texture, but the shape was slightly uneven and the yeasty odor was slightly strong.
  • the dough-like dough preferably contains 0 to 8 parts by weight of yeast with respect to 100 parts by weight of the material flour, more preferably more than 0 parts by weight and 8 parts by weight or less. It has been found that the content is more preferably 4 to 6 parts by weight.
  • the number of folded layers is considered not to affect each evaluation so much, but considering the shape of the finished donut, the simplification of the manufacturing process, and the shortening of the manufacturing time, the folding layers It has been found preferable to set the number between 16 and 64 layers.
  • Example 24 A frozen donut dough was prepared in the same manner as in Example 2 using the dough-like and paste-like dough materials shown in Table 1.
  • the prepared frozen donut dough was frozen (Example 24), thawed for 30 minutes under the conditions of 20 ° C. and 75% humidity, dried for 10 minutes at room temperature (Example 25), and then 20 ° C. and humidity. Thawed for 30 minutes under 75% condition, fermented for 50 minutes under conditions of 38 ° C and 85% humidity, dried for 10 minutes at room temperature (Example 26), and then oiled to produce donuts. did.
  • Example 24 and 25 were very good in volume, shape and texture.
  • the donut produced in Example 26 was also very good in volume, shape, and texture, although the shape was slightly non-uniform due to swelling due to fermentation.
  • the timing of the oil shake is frozen, thawed, thawed, and fermented, without affecting the quality of the finished donut.
  • the timing of oiling be performed after thawing or after half-thawing or after thawing, and considering the provision of a stable high quality donut, It was found that it is more preferable to carry out as it is.
  • Example 27 A donut dough was prepared in the same manner as in Example 1 using the dough-like and pasty dough materials shown in Table 1.
  • the prepared donut dough was left in the form of a sheet at 0 ° C. for 30 minutes to remove the mold (Example 27), and the prepared donut dough in the form of a sheet was taken at 0 ° C. for 6 hours.
  • die cutting Example 28
  • the produced donut dough was subjected to a retarding process at 0 ° C. for 30 minutes after die cutting (Example 29), and then the produced donut dough was die cut at 0 ° C. for 6 hours.
  • After taking the retarding process (Example 30) dough was produced by oiling each.
  • the presence or absence of the retarding process is considered to have no effect on the quality of the finished donut, and the dough dough having a layered structure manufactured together was formed into a sheet or die-cut molded. It was found that it can be stored in a low temperature state later, and properly provided with oil according to the sales situation at the store.
  • Example 8 In Experimental Example 8, the time required for the production was compared between the case of producing a donut using the frozen donut dough according to the present invention and the case of producing a donut using a general frozen donut dough.
  • Example 31 Production of donut [Example 31] Using a frozen donut dough manufactured by the same method as in Example 2, a donut was manufactured by squeezing oil (submerged oil) at 180 ° C. without thawing. The cooking time required for oiling was 4 minutes.
  • Example 31 using the frozen donut dough according to the present invention since it is not necessary to perform thawing and fermentation, the production time is significantly longer than in Comparative Example 3 using a general frozen donut dough. Was able to be shortened.
  • the frozen donut dough according to the present invention can be directly oiled while frozen. Therefore, it is possible to stably provide a donut having a certain quality regardless of whether the manufacturing technology or manufacturing equipment is good or bad.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

La présente invention concerne une technique permettant de fabriquer, avec facilité et régularité, des beignets de grande qualité. La pâte à beignet a une structure à plusieurs couches comprenant des couches de pâte onctueuse et des couches de pâte épaisse. La pâte à beignet permet de fabriquer des beignets moelleux en bouche et volumineux. La pâte à beignet peut être surgelée, et la pâte surgelée peut être directement frite. L'invention permet ainsi de fabriquer, avec facilité et régularité, des beignets de grande qualité.
PCT/JP2014/062356 2013-05-09 2014-05-08 Pâte à beignet, pâte à beignet surgelée, beignet, et procédé de fabrication de beignets WO2014181826A1 (fr)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201480022924.XA CN105163594B (zh) 2013-05-09 2014-05-08 炸面圈生坯、冷冻炸面圈生坯和炸面圈、以及炸面圈的制造方法
HK16104484.7A HK1216590A1 (zh) 2013-05-09 2016-04-19 炸面圈生坯、冷凍炸面圈生坯和炸面圈、以及炸面圈的製造方法

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Application Number Priority Date Filing Date Title
JP2013-099249 2013-05-09
JP2013099247A JP6126451B2 (ja) 2013-05-09 2013-05-09 ソフトドーナツの製造方法およびソフトドーナツ
JP2013-099247 2013-05-09
JP2013099249A JP6126452B2 (ja) 2013-05-09 2013-05-09 冷凍ドーナツ生地および該冷凍ドーナツ生地を用いたドーナツ

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WO2014181826A1 true WO2014181826A1 (fr) 2014-11-13

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HK (1) HK1216590A1 (fr)
TW (1) TWI611765B (fr)
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EP3172967A1 (fr) 2015-11-30 2017-05-31 CSM Bakery Solutions Europe Holding B.V. Beignet multicolore

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