JP3416882B2 - Frozen dough for donut and method for producing donut using the same - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen dough for an old fashion donut which is a ring-shaped cake donut whose upper surface is fried in a circumferential shape, and a donut using the same. Manufacturing method.

[0002]

2. Description of the Related Art Conventional donuts are roughly classified into cake donuts that are inflated with an expanding agent and yeast donuts that are inflated by utilizing the gas generation of yeast. Since cake donuts have a soft texture, they are mass-produced by automatic machines. In many cases, the shape is likely to be monotonous, and therefore differentiation in appearance is required.

Generally, for cake donuts, a fluid dough is dropped from a Devojita directly into high-temperature oil and deep-fried, and a hard dough having a relatively low water content is formed into a predetermined shape (for example, 7 in FIG. 5). After that, there is a method in which the dough is conveyed to a frying device and fried, or the dough is frozen and stored and then fried.

[0004]

Recently, various types of frozen dough have been put on the market for the purpose of simplifying end work and achieving planned production. Cake donuts are also included in this, and ordinary ring donuts, stick donuts, bean jam dough, etc. have been put to practical use.

Since these doughs are achieved by adjusting the amount of water added, particularly by reducing the amount, the doughs are hard. These hard fabrics are molded by various methods and then frozen to obtain a product, but when a fabric for an old fashion donut is made of such a hard fabric, it is a characteristic of the old fashion donut because the fabric is hard. No cracks appearing on the top surface of the product after frying can be seen.

[0006] Also, when using a soft cloth as usual, sagging or deformation occurs before the cloth is frozen,
Not only does the shape become poor, but the cracks after frying are not sufficient, and there is a problem that the dough does not become frozen dough for old-fashioned donuts.

[0007]

According to the present invention, a frozen dough for an old-fashioned donut is obtained by specifying the amount of water added and the shape of the dough during the production of the dough. In addition, by devising a technique for frying, we succeeded in reliably developing the characteristic surface cracks.

That is, according to the invention of the dough, the amount of water added to the conventional non-freezing cake donut is 45 to 100 parts by weight of flour.
What was 70 parts by weight to 100 parts by weight of flour,
The amount of water added is specified to be 15 to 40 parts by weight. The hardness of the dough at this time is 100 to 350 penetration values. The molded shape of the ring-shaped dough is donut for frozen dough which is characterized in that greater than fabric the thickness of the peripheral edge of the central side thickness, trapezoidal or semi-circular dough front shape in dough formed into a ring shape It is a frozen dough for donuts that is formed into a ring-shaped dough.
The dough is a frozen dough characterized by a trapezoidal front shape and a circular planar outer shape with a height-to-bottom diameter ratio of 0.3 to 1.0.

[0009] Next the invention process is the hard eyes fabric reduced than the conventional amount of water, phosphoric larger than the central side thickness
It is a method for producing a donut, which is characterized by first frying a dough- shaped dough dough with the bottom surface (the surface on which the dough spreads) facing up.

In the present invention, the dough is blended with flour, sugar, expanding agent, water, milk powder, salt, egg, flavor, colorant,
Although gums and other commonly used raw materials can be blended, the amount of water added to the frozen dough is made smaller than in the past to make the dough firm and easy to mold.

Here, when liquid eggs are used, the total amount of water and eggs is the amount of water.

Next, since it is difficult for cracks to be formed after frying by simply reducing the amount of water added, if this dough is used and the dough thickness on the center side is made larger than the dough thickness on the peripheral side, the frying will occur. It is possible to produce a good old-fashioned donut frozen dough that will be sufficiently cracked later.

That is, it is essential that the ratio of the height and the bottom diameter (height / bottom diameter) of the dough formed by this molding is 0.3 to 1.0, and preferably 0.4 to 0.6. Is good. If this ratio is less than or greater than 0.3, old-fashioned donuts with sufficient and good cracks cannot be obtained after frying.

Further, the molding may be carried out by hand or by mechanical molding as long as it is within the range of the above-mentioned height / bottom diameter ratio.

As long as the frying after molding freezing or after molding is carried out with the bottom face first, there is no problem even if the donut is inverted halfway after a certain period of time, and the donut surface has good cracks (cracks). ) Can be expressed.

As described above, a frozen dough for an old fashion donut can be obtained by specifying the amount of water and the shape. Also, when using this dough, if you put it into the oil with the bottom side (the wide area side of the plane) facing up, in combination with the above shape and the amount of water added, a reliable and uniform crack will be formed. Old fashioned donuts with

[0017]

【Example】

Blended weak wheat flour 100 Sugar 50 Skim milk powder 10 Baking powder 3 Shortening 10 Egg yolk powder 5 Salt 2 Water 25 Steps Put the blended flour material in a tight mixer, mix at low speed for 10 minutes, then add shortening for another 10 minutes. Mix to make a uniform mix. Water was added to this mix and mixed at low speed for 5 minutes to obtain a dough dough. The final dough temperature was adjusted to 20 ° C.

The dough was placed in a cylindrical container having a diameter of 15 cm and a depth of 10 cm, and the upper surface thereof was flattened. A standard metal cone (J
(ISK2809 standard product) was used, and the depth of penetration of this cone into the fabric in 5 seconds was expressed in units of 1/10 mm.

The dough is 15 mm thick with a reverse sheeter
After being stretched out and pulled out with a ring-shaped punching die, it was pushed with a bowl-shaped pushing die to obtain 40 g of a molding material. -30 this molding material
It was placed in a freezer at 60 ° C for 60 minutes to be frozen, packaged in a plastic bag and stored at -18 ° C.

Remove the dough from the freezer one month later,
Place it on the wire mesh with the large diameter surface (bottom surface) facing up
The donut of the present invention was obtained by putting it in oil at 0 ° C. and frying it for 1 minute and 30 seconds, then inverting it and frying it for another 1 minute and 30 seconds.

[0021]

[Comparative Example 1] Combination Light flour 100 50 sugar Skim milk powder 10 Baking powder 3 Shortening 10 Egg yolk powder 5 Salt 2 Water 10 Process As in the above-mentioned embodiment, the power saving was performed.

[0022]

[Comparative Example 2] Combination Light flour 100 50 sugar Skim milk powder 10 Baking powder 3 Shortening 10 Egg yolk powder 5 Salt 2 Water 45 Process As in the above-mentioned embodiment, the power saving was performed.

Table 1 shows the evaluations of the examples and comparative examples 1 and 2 (the amount of water is different from the examples).

[0024]

[Table 1]

[0025]

[Test Example] When the composition and the process were the same as those of the example, and the shape was a plane ring shape (however, the outer diameter to the inner diameter ratio was 1/3) and the side surface was semicircular, the height was changed and tested. The results shown in Table 2 were obtained.

[0026]

[Table 2]

[0027]

According to the present invention, the amount of water added is reduced to form a hard dough and the dough is formed into a ring shape, so that there is an effect of obtaining an old fashion donut frozen dough as it is at the time of molding. In addition, by making the central part of the dough thicker than the peripheral side (constant ratio) and making the bottom of the dough face up during frying, the product has the effect of accurately embodying the unique appearance of an old-fashioned donut.

[Brief description of drawings]

FIG. 1 is a front view of an embodiment cloth of the present invention.

FIG. 2 is a front view of another embodiment of the present invention.

FIG. 3 is a front view showing the manner in which the dough of the embodiment of FIG. 2 is first put in oil.

FIG. 4 is a sectional view of the same product.

FIG. 5 is a front view of a conventionally known fabric.

[Explanation of symbols]

1 trapezoid 2 half circle 4 oil 5 Central part 6 old fashion donuts

Claims (4)

(57) [Claims] 1. The amount of water added is 1 part with respect to 100 parts by weight of wheat flour.
Frozen dough for donuts, characterized in that the dough formed into a ring shape has a thickness of 5 to 40 parts by weight, and the thickness of the dough is greater than that of the peripheral side. 2. A method according to claim 1, wherein in that the front shape of the dough formed in a ring shape trapezoidal or semi-circular dough
Donut for frozen dough. 3. A donut for a donut according to claim 2, wherein the ratio of the height to the bottom diameter of the raw material having a trapezoidal or semi-circular front shape is 0.3 to 1.0. Frozen dough. 4. A donut dough formed in a ring shape with a relatively small amount of water added and a thickness on the center side larger than that on the peripheral side is fried first with the bottom face up. Donut manufacturing method.