JP6979932B2 - How to make yeast donuts - Google Patents

Description

The present invention relates to a method for producing yeast donuts, and more particularly to a method for producing yeast donuts having a freezing step after dough molding.

A method for producing yeast donuts is known, in which a donut mix is mixed with water and raw yeast, and the dough is frozen after molding, and the frozen donut is thawed, fermented, dehumidified (dried), and then oiled. (See Patent Document 1). According to this production method, yeast donuts having a low oil absorption can be provided by drying the surface of the donut dough after thawing and fermentation and then frying (oiling).

In addition, unfermented frozen donut dough is thawed and heated in a specific temperature and humidity environment for the purpose of suppressing the aging of the dough in the thawing process and providing good quality yeast donut products. There is known a method for thawing and fermenting a frozen yeast donut dough, which comprises raising the temperature to a fermentation temperature under a constant temperature raising condition and then fermenting the donut dough (see Patent Document 2).

For the purpose of giving a crisp texture even after reheating in a microwave oven, the donut dough was divided and molded, served in a proof, baked or steamed, and then batter was attached. A method for producing yeast donuts that are later breaded and fried is known, and it is said that a step of freezing after baking or steaming can be included (see Patent Document 3).

In the method for producing fried breads by thawing and frying a frozen baked bread with filling, the frozen baked bread is heated and thawed while being humidified, then steamed with residual heat at room temperature to raise the temperature, and then fried. A manufacturing method of the same kind is known (see Patent Document 4). In this method, by thawing while heating and then steaming, not only the filling inside the fried bread after frying rises sufficiently, but also the bread dough part is given a crispy texture. Can be done.

A method for producing fried breads, in which the frozen baked bread with filling is thawed by microwave heating and then oiled to produce fried breads, which is thawed so that the temperature inside the bread dough becomes 15 ° C or higher in the thawing step. Is known (see Patent Document 5).

Further, for the purpose of preventing the topping material from falling off during oiling of the frozen molded dough, the topping material is attached to the molded dough having a batter on the surface and then steamed and heat-treated. A method for producing bread and fried confectionery is known (see Patent Document 6).

Japanese Unexamined Patent Publication No. 2-156846 Japanese Unexamined Patent Publication No. 5-168396 Japanese Unexamined Patent Publication No. 2003-325096 Japanese Unexamined Patent Publication No. 2004-261100 Japanese Unexamined Patent Publication No. 2016-06735 Japanese Unexamined Patent Publication No. 2004-129503

However, the methods of Patent Documents 1 and 2 have a problem that temperature control in the thawing step is complicated and takes time. In addition, none of the technologies in the patented documents is sufficient for the problem of deterioration of the quality of yeast donuts such as texture, appearance, and oil absorption due to the thawing process, and the yeast having excellent quality using frozen molded dough. There was a need for a method of making donuts.
Therefore, an object of the present invention is to provide a method for efficiently producing yeast donuts having a large volume, excellent appearance, low oil absorption, and good texture, while being a production method having a freezing step after dough molding. There is something in it.

As a result of studies for solving the above-mentioned problems, the present inventors have found that the above-mentioned problems can be solved by steaming and heat-treating the frozen molded dough under specific conditions, and then further baking and oiling. The invention was completed.

That is, the present invention is the following methods (1) to (7) for producing yeast donuts.
(1) A process of adding and kneading yeast and other raw materials to a flour raw material mainly composed of flour to produce dough, a process of primary fermenting the obtained dough and then dividing and molding, and oiling the molded dough. In the method of manufacturing yeast donuts including the process
(I) The process of freezing the molded dough to -20 ° C or lower,
(Ii) A step of steaming the frozen molded dough for 0.5 to 10 minutes in an atmosphere of saturated steam at 50 to 80 ° C.
(Iii) Yeast donuts comprising a step of baking a steamed molded dough at 150 to 230 ° C. for 0.5 to 5 minutes, and (iv) a step of oiling the baked molded dough at 160 to 200 ° C. for 1 to 8 minutes. Manufacturing method.
(2) The method according to (1) above, wherein the frozen molded dough is thawed and then subjected to step (ii), and step (ii) is carried out for 1 to 5 minutes.
(3) The method according to (1) above, wherein the frozen molded dough is subjected to the step (ii) without thawing, and the step (ii) is carried out for 2 to 10 minutes.
(4) The method according to any one of (1) to (3) above, wherein the amount of the molded dough is in the range of 20 to 80 g.
(5) The method according to any one of (1) to (4) above, wherein the molded dough contains a filling.
(6) The method according to any one of (1) to (5) above, which does not provide a secondary fermentation step.
(7) The method according to any one of (1) to (6) above, wherein the molded dough is dressed.

By using the production method of the present invention, it is possible to efficiently produce yeast donuts having a large volume, excellent appearance, low oil absorption, and a good texture, even though the dough has a freezing step after molding. ..

In the present invention, the yeast donut means a bakery food prepared by adding yeast (bread yeast) to a grain raw material mainly composed of wheat flour and oiling the bakery donut, and as a specific example thereof. , Curry bread, andnuts, cream donuts, piroshiki, various side dish breads, carzones and the like. Further, for example, it may be battered such as bread crumbs and cracker flour. For battering, water, batter, etc. may be attached to the molded dough in advance according to a conventional method, and then the batter may be applied.

The flour raw materials that are the main raw materials for the bakery dough include wheat flour such as soft flour, medium-strength flour, strong flour, durum wheat flour, and whole grain flour of these, as well as rye flour, barley flour, buckwheat flour, rice flour, soybean flour, and corn flour. Such as flours can be mentioned. Further, as the form of yeast, either raw yeast or dry yeast can be used.

As other raw materials, those usually used for producing bakery foods can be used without particular limitation, for example, potato starch, corn starch, waxy starch, wheat starch, and pregelatinization, etherification, esterification, and oxidation thereof. Starch such as processed starch that has been treated; baking powder; sugar such as sugar, liquid sugar, water candy, dextrin; egg such as whole egg, egg white, egg yolk; dairy product such as milk, defatted milk powder; shortening , Margarine, butter, vegetable oil, various powdered fats and oils; salts such as salt; emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, fruit juices, fruits, vitamins, etc. More than seeds can be used.

The method for producing yeast donuts of the present invention is basically in line with the conventional method for producing yeast donuts. The dough is prepared by adding water to the above-mentioned dough raw material and kneading the dough, and the dough is first fermented (floor). It consists of thyme), division / molding, bench time, molding, final fermentation (hoiro), and oiling. The method for producing yeast donuts of the present invention further comprises these steps.
(i) The process of freezing the molded dough to -20 ° C or lower,
(ii) A step of steaming the frozen molded dough for 0.5 to 10 minutes in an atmosphere of saturated steam at 50 to 80 ° C.
(iii) A step of baking the steamed molded dough at 150 to 230 ° C. for 0.5 to 5 minutes, and
(iv) The step of oiling the baked molded dough at 160 to 200 ° C. for 1 to 8 minutes is included.

In step (i), the molded yeast donut dough is frozen at −20 ° C. or lower, preferably at −30 ° C. or lower, and more preferably rapidly frozen to these freezing temperatures. .. If the freezing temperature is higher than -20 ° C, the dough will not freeze completely and free water will be present, or the dough will be damaged by the formation of relatively large ice crystals, which will affect the appearance and taste of the final product. It can be inferior.

In step (ii), the frozen molded dough is usually steamed for 0.5 to 10 minutes in an atmosphere of saturated steam in the range of 50 to 80 ° C., but for 1 to 8 minutes in the range of 50 to 70 ° C. It is preferable to perform steam heat treatment in the range. By steaming heat treatment under these conditions, yeast donuts having a large volume, excellent appearance, low oil absorption, and a good texture can be obtained. When the temperature of the steaming heat treatment is less than 50 ° C. and / or the treatment time is less than 0.5 minutes, the volume is small and the appearance is inferior, the amount of oil absorption is large, the texture is oily, and the melting in the mouth is inferior. If the temperature exceeds 80 ° C. and / or the treatment time exceeds 10 minutes, the surface is gelatinized and hardened by excessive steam heat treatment, the volume is small, and the product surface may be cracked. Further, although the amount of oil absorbed is small, the taste may be inferior. The step (ii) can be carried out using a conventional steamer, but a heating device capable of steaming heat treatment, for example, a steamer, a steamer, a steam convection oven, or the like may be used.

Prior to the step (ii), the frozen molded dough may be subjected to the step (ii) without thawing, but the frozen molded dough may be subjected to the thawing step. When thawing in advance, from the viewpoint of preventing damage to the dough during thawing and from the viewpoint of workability, thaw in an atmosphere of 0 to 10 ° C for 8 to 24 hours or in an atmosphere of 15 to 25 ° C for 60 to 240 minutes. Is preferable. Further, in this case, the steam heat treatment of step (ii) is preferably carried out in the atmosphere of saturated steam in the range of 50 to 80 ° C. for 1 to 5 minutes, and more preferably in the range of 50 to 70 ° C. for 1 to 5 minutes. preferable.

On the other hand, when the frozen molded dough is subjected to the step (ii) without thawing, it is preferable to carry out the steaming heat treatment of the step (ii) in an atmosphere of saturated steam in the range of 50 to 80 ° C. for 2 to 8 minutes. It is more preferable to carry out in the range of about 70 ° C. for 3 to 6 minutes.

In the step (iii), the molded dough steamed and heat-treated in the step (ii) is baked at 150 to 230 ° C. for 0.5 to 5 minutes, but it is preferably baked at 160 to 220 ° C. for 1 to 4 minutes. By baking under these conditions, the appearance of the obtained yeast donut is improved, oil absorption is reduced, and the texture is also good. In particular, when the yeast donut is battered with bread crumbs or the like, the amount of oil absorbed during oiling tends to increase, but the amount of oil absorbed can be reduced by performing the above baking step. If the temperature is less than 150 ° C or the firing time is less than 0.5 minutes, the above-mentioned effects will not be fully achieved, and if the temperature exceeds 230 ° C or the firing time exceeds 5 minutes, the appearance will be changed. The volume and texture may be inferior. The step can be carried out using a conventional bakery oven, but the steam convection oven described above may also be used. The steam convection oven also has the advantage that the previous step (ii) and this step can be continuously performed.

In the step (iv), the molded dough baked in the step (iii) is oiled according to a conventional method, specifically at 160 to 200 ° C. for 1 to 8 minutes. At this time, if the temperature of the oil is less than 160 ° C, the oil will not be sufficiently oiled, and not only the texture of the yeast donut will be inferior, but also the amount of oil absorbed will increase and the texture will be oily. The crust part of the donut may become hard and the texture may deteriorate. In step (iv), edible oil usually used for frying food can be used, for example, soybean oil, rapeseed oil (salad oil), palm oil, palm kernel oil, palm oil, cottonseed oil. , Corn oil, sunflower oil, rice oil, sesame oil, safflower oil, olive oil and other vegetable oils, lard, beef fat and other animal oils.

In the method of the present invention, the amount of the molded dough is preferably adjusted to the range of 20 to 80 g, more preferably the range of 30 to 70 g. If the amount of the molded dough is less than 20 g, it is difficult to control the combined heat treatment and the quality tends to be unstable. It is easy, and this may result in a poor texture of the yeast donuts. The steaming heat treatment condition of the above-mentioned step (ii) and the baking condition of the step (iii) are conditions when the amount of the molded dough is adjusted to the range of 20 to 80 g.

Further, the yeast donut in the present invention may contain a filling. The filling may be any as long as it can be included in the molded dough of yeast donuts. , Boiled eggs, potato salad, side dishes such as macaroni salad, noodles such as yakisoba and spaghetti. In this case, the amount of the molded dough is preferably 20 to 80 g, while the amount of filling is preferably in the range of 20 to 50 g.

In the method for producing yeast donuts of the present invention, the donut dough may be molded according to a conventional method, subjected to secondary fermentation, and then frozen, but the donuts may be molded without undergoing a secondary fermentation (hoiro) step. It may be frozen immediately afterwards. Further, after thawing the frozen molded dough, the frozen molded dough may be subjected to a secondary fermentation step after the step (ii) or the step (iii), but the steps (ii) and (iii) may be performed without performing the secondary fermentation step. By carrying out under the above-mentioned conditions, it is possible to produce yeast donuts having a large volume, excellent appearance, and good texture.

Hereinafter, the present invention will be described in detail with reference to examples, but the scope of the present invention is not limited to the examples.

(Reference Example 1) Manufacture of molded dough for frozen yeast donuts A bread mixer (manufactured by Can Tho Mixer, trade name "HPI-20M") contains 100 parts by mass of strong flour as a raw material, and a bread improver (Eurobake LS, Oriental Yeast Industry). (Manufactured by Co., Ltd.) 1 part by mass, 6 parts by mass of raw yeast, 1.5 parts by mass of salt, 12 parts by mass of white sugar, 2 parts by mass of defatted milk powder, 10 parts by mass of fat (shortening), 10 parts by mass of whole egg and 51 parts of water A mass portion was added and kneaded at low speed for 4 minutes, at medium and low speed for 4 minutes, and further at medium and high speed for 3 minutes (baking temperature 27 ° C.) to prepare a dough for yeast donuts. After subjecting this dough to primary fermentation (floor time: temperature 27 ° C., humidity 75%, 40 minutes), the dough was divided into dough masses of 50 g and a bench time of 20 minutes was taken. Next, the divided dough was wrapped and molded (45 g of bean paste), dipped in a batter, and then bread crumbs were adhered to the entire surface of the molded dough. The molded dough was snap frozen at −40 ° C. for 30 minutes and stored in a freezer at −20 ° C. for 12 weeks.

[Manufacturing of donuts]
The frozen yeast donut dough prepared in Reference Example 1 was thawed at a temperature of 4 ° C. for 12 hours and then steamed for 2 minutes under the conditions of a temperature of 50 ° C. and a humidity of 100%. Then, after baking in an oven at 200 ° C. for 2 minutes, oil was squeezed with salad oil at 180 ° C. for 1 minute on each side for a total of 2 minutes to produce an an-doughnut (yeast donut).

An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 60 ° C.

[Comparative Example 1]
An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 45 ° C.

[Comparative Example 2]
An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 90 ° C.

An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 70 ° C. for 2 minutes.

An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 60 ° C. for 5 minutes.

[Comparative Example 3]
An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 60 ° C. for 20 seconds.
[Comparative Example 4]
An an-doughnut was produced in the same manner as in Example 1 except that the donut was steamed at 60 ° C. for 15 minutes.

〔Evaluation test〕
The appearance, texture and oil absorption of the donuts obtained in Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated by 10 panelists according to the following evaluation criteria. The highest evaluation score among the 10 evaluations was used as the score. The results are shown in Table 1 below.

Evaluation criteria:
<Appearance>
5 points: There is a uniform volume feeling on the whole, and it is very good without deformation / cracking. 4 points: There is a feeling of volume on the whole, and there is little deformation / cracking. 3 points: There is a feeling of volume on the whole, but it is slightly deformed. There are cracks 2 points: The volume feeling is a little unsatisfactory, there is deformation / cracking, and there is a little defect 1 point: There is a lack of volume feeling, there are many deformations / cracks, and it is extremely poor <texture>
5 points: Rich in both the crispness of the foreign phase and the moist feeling of the internal phase, extremely good 4 points: The crispness of the foreign phase and the moist feeling of the internal phase are good 3 points: The crispness of the foreign phase or the moist feeling of the internal phase Insufficient shavings 2 points: There is no crispness in the outer phase or the inner phase has a slightly fluffy texture, and the texture is slightly poor. <Feeling of oil absorption>
5 points: No oiliness, good 4 points: Less oiliness, slightly good 3 points: Slightly oily 2 points: Oily, slightly poor 1 point: Oily Poorness is noticeable and defective

The frozen yeast donut dough prepared in Reference Example 1 was thawed at a temperature of 24 ° C. for 30 minutes and then steamed for 2 minutes under the conditions of a temperature of 60 ° C. and a humidity of 100%. Then, after baking in an oven at 150 ° C. for 2 minutes, the donuts were produced by oiling with salad oil at an oil temperature of 180 ° C. for 1 minute on each side for a total of 2 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2.

An an-doughnut was produced in the same manner as in Example 5 except that it was baked at 200 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 2.

An an-doughnut was produced in the same manner as in Example 5 except that it was baked at 230 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 2.

[Comparative Example 5]
An an-doughnut was produced in the same manner as in Example 5 except that it was baked at 130 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 2.
[Comparative Example 6]
An an-doughnut was produced in the same manner as in Example 5 except that it was baked at 250 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 2.

The frozen yeast donut dough prepared in Reference Example 1 was thawed for 30 minutes under the condition of a temperature of 24 ° C., and then steam-heat-treated for 2 minutes under the condition of a temperature of 60 ° C. and a humidity of 100%. Then, after baking in an oven at 200 ° C. for 1 minute, the donuts were fried in salad oil at an oil temperature of 180 ° C. for 1 minute on each side for a total of 2 minutes to produce an an-doughnut. The obtained an-doughnut was evaluated in the same manner as in Example 1. The results are shown in Table 3.

An an-doughnut was produced in the same manner as in Example 8 except that it was baked at 200 ° C. for 2 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 3.

An an-doughnut was produced in the same manner as in Example 8 except that it was baked at 200 ° C. for 5 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 3.

[Comparative Example 7]
An an-doughnut was produced in the same manner as in Example 8 except that it was not fired. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 3.
[Comparative Example 8]
An an-doughnut was produced in the same manner as in Example 8 except that it was baked at 200 ° C. for 10 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 3.

The frozen yeast donut dough prepared in Reference Example 1 was steamed for 4 minutes under the conditions of a temperature of 50 ° C. and a humidity of 100% without thawing. Then, after baking in an oven at 200 ° C. for 2 minutes, the donuts were produced by oiling with salad oil at 180 ° C. for 1 minute on each side for a total of 2 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1. The results are shown in Table 4.

An an-doughnut was produced in the same manner as in Example 11 except that the donut was steamed at 70 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.

[Comparative Example 9]
An an-doughnut was produced in the same manner as in Example 11 except that the donut was steamed at 45 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.
[Comparative Example 10]
An an-doughnut was produced in the same manner as in Example 11 except that the donut was steamed at 90 ° C. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.

An an-doughnut was produced in the same manner as in Example 11 except that it was steamed at 60 ° C. for 2 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.

An an-doughnut was produced in the same manner as in Example 11 except that it was steamed at 60 ° C. for 5 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.

[Comparative Example 11]
An an-doughnut was produced in the same manner as in Example 11 except that the donut was steamed at 60 ° C. for 20 seconds. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.
[Comparative Example 12]
An an-doughnut was produced in the same manner as in Example 11 except that the donut was steamed at 60 ° C. for 15 minutes. The obtained an-doughnut was evaluated in the same manner as in Example 1, and the results are shown in Table 4.

Claims (7)

The process of adding and kneading yeast and other raw materials to flour-based flour raw materials to produce dough, the process of primary fermenting the obtained dough, then dividing and molding, and the process of oiling the molded dough. In the method of manufacturing yeast donuts including
(I) The process of freezing the molded dough to -20 ° C or lower,
(Ii) A step of steaming the frozen molded dough for 0.5 to 10 minutes in an atmosphere of saturated steam at 50 to 80 ° C.
(Iii) Yeast donuts comprising a step of baking a steamed molded dough at 150 to 230 ° C. for 0.5 to 5 minutes, and (iv) a step of oiling the baked molded dough at 160 to 200 ° C. for 1 to 8 minutes. Manufacturing method. The method according to claim 1, wherein the frozen molded dough is thawed and then subjected to step (ii), and step (ii) is carried out for 1 to 5 minutes. The method according to claim 1, wherein the frozen molded dough is subjected to the step (ii) without thawing, and the step (ii) is carried out for 2 to 10 minutes. The method according to any one of claims 1 to 3, wherein the amount of the molded dough is in the range of 20 to 80 g. The method according to any one of claims 1 to 4, wherein the molded dough contains a filling. The method according to any one of claims 1 to 5, wherein no secondary fermentation step is provided. The method according to any one of claims 1 to 6, wherein the molded dough is dressed.