JP3143723B2 - New donuts and their mix - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel donut having a low oil absorption, a fine texture of an internal phase, a pale and very light texture, and a mixture thereof.

[0002]

2. Description of the Related Art Heretofore, there are two types of donut known as yeast donut and cake donut.

[0003] The above-mentioned yeast donut utilizes yeast fermentation, and is characterized by a light, soft texture and a rich fermented flavor with less oil absorption and reduced sweetness.

On the other hand, cake donut uses a leavening agent and absorbs more oil than yeast donut. Therefore, the product has the characteristics of being oily, having a strong sweet taste, and having a dense internal phase, and is also called a hard donut. It is easy to manufacture.

[0005] French donut, which is considered to be a kind of cake donut, can be prepared without using yeast or leavening agent.
The flour is heated with water to gelatinize it and a large amount of eggs. Therefore, the product is characterized by having a texture like a shoe skin or eclair.

[0006] The dough specific gravity of the conventional donut is 0.9 to
It is about 1.0.

[0007]

Among the conventionally known donut, yeast donut requires a high level of technology for dough temperature control and removal of a stove in order to utilize yeast fermentation during production, and the production process is difficult. There is a problem that becomes somewhat complicated.

On the other hand, cake donut is simple and the manufacturing process is simple, but there is a problem that the product is greasy due to a lot of oil absorption. Therefore, the product also has a disadvantage of lacking a soft feeling.

Also, the French donut has a problem that it lacks a soft feeling.

[0010]

SUMMARY OF THE INVENTION The present invention, however, comprises flour, sugar and egg as main materials, and a foaming agent added thereto.
The specific gravity of the dough when mixing by adding water is 0.4 to 0.1.
By adjusting the number to 7, the problem of the conventional donut was successfully solved.

[0011] Immediate Chikono invention, the Koku紛-sugar, eggs as a primary material, to which was added a predetermined amount of water, and the fabric weight is 0.
1 to 100 parts by weight of flour in an amount of 4 to 0.7
A novel donut characterized by adding a foaming agent consisting of foamable emulsified oil or foamable protein or foamable protein of 10 to 10 parts by weight , mixing by a conventional method, then dividing and frying. Ruidea is, the flour and sugar to the main material, the amount of grain to the specific gravity of the donut dough is 0.4 to 0.7 using the same
1 to 10 parts by weight of foamable emulsified fat or oil per 100 parts by weight of powder
Or the Ru novel mix der donut acids, characterized in that the addition of foaming agent comprising a foaming protein.

As the raw materials in the above, any of those used in cake donut can be used.

That is, flour is usually used as flour, sugar is usually used as sugar, and part of the sugar is glucose, lactose, fructose,
Sometimes replaced with starch syrup.

[0014] Further, as the auxiliary material, any material used for cake donut can be used. Secondary materials include, for example, milk, milk powder, skim milk powder, starches, leavening agents, gums and the like.

The foaming agents in the above are as follows.

[0016] Foaming emulsified oil / fat: a combination of an emulsifier having foaming properties and an oil / fat.

[0017] Foaming protein: Among edible proteins, a protein such as egg white, which is considered to have a good foaming property, or a protein whose foaming property has been improved by enzymatic treatment, chemical treatment, or the like, as a main component. Any foaming agent can be used.
The foaming agent in the above is preferably a foaming protein since oil absorption is slightly increased.

The amount of the foaming agent is preferably about 1 to 10 parts by weight per 100 parts by weight of flour.

When the amount of the foaming agent is less than 1 part by weight, it is difficult to adjust the specific gravity of the dough to 0.4 to 0.7. On the other hand, even if the addition amount of the foaming agent exceeds 10 parts by weight, the same effect as the addition of 10 parts by weight is obtained, so the upper limit is set to 10 parts by weight.

Since the mix of the present invention lacks eggs in the necessary ingredients, it is necessary to add a predetermined amount of eggs during the production of the donut dough.

The product shape of the present invention may be a ring shape or a ball shape as in the prior art, but it is a half ball shape obtained by dividing a ring-shaped donut horizontally into two equal parts or a ball-shaped donut into two equal parts. If finished in cross section and concave shape, it is possible to easily form a donut food of a new shape with a filling of cream, bean jam, jam, etc. in the inner space as a set of two. In order to obtain a donut food having the filling using a conventional donut, the product had to be cut in half and sandwiched, but even in such a case, the filling could not be included, so it protruded. .

Next, the standard donut manufacturing method of the present invention will be described.

A predetermined amount of flour, egg, sugar and water are put in a mixer, a necessary amount of a foaming agent is added, a whipper is attached and mixed, and the dough specific gravity is adjusted to 0.4 to 0.7. I do.

In this case, it is difficult to make the specific gravity of the dough less than 0.4, and if it exceeds 0.7, the material is diffused on the oil surface during frying and the shape cannot be maintained, so that the specific gravity is in the above-mentioned range.

The dough obtained as above is cut into a ring or a ball so as to have a predetermined amount (for example, 20 g) by a donut forming machine, dropped into heated oil and fried. Then, after being appropriately fried, it is turned over and re-fried to obtain a conventional ring-shaped or ball-shaped donut or a ring-shaped or semi-ball-shaped donut having a concave cross section.

The conventionally known French donut has a dough specific gravity of about 1.0 in order to avoid whipping dough, and it is necessary to heat flour with water at the time of dough preparation to gelatinize. On the other hand, in the present invention, the specific gravity of the dough is set to 0.4 to 0.7, and there is no need to pregelatinize the dough.

[0027]

Embodiment 1 An embodiment of the mix of the present invention will be described.

First, a donut mix was prepared according to the formulation shown in Table 1.

[0029]

[Table 1]

[0030]

Example 2 (Process) 200 g of eggs for 1000 g of the mix of Example 1
And 400 cc of water into a mixer. Mixing with whipper: low speed 2 minutes, medium speed 8 minutes. The dough specific gravity after mixing was 0.5. The dough was cut and molded by a donut molding machine so as to have a dough weight of 20 g, dropped into a 180 ° C. oil bath, and fried for 1 minute, and inverted for 1 minute.

(Test Evaluation Method) The specific gravity of the dough after mixing and the texture etc. were examined by 10 panelists, and the results shown in Table 4 were obtained.

[0032]

Example 3 A mix prepared by removing the foaming protein from the composition shown in Table 1 and a foaming emulsified oil (Note 2) having the same amount as the foaming protein were added to a mixer to make a total amount of 1000 g. Further, 200 g of eggs and 400 cc of water were added to perform mixing.

Note 2: Paformer (trade name, manufactured by Tsukishima Foods Co., Ltd .: vegetable oil, emulsifier, etc.) The subsequent steps were performed in the same manner as in Example 2.

The test was evaluated in the same manner as in Example 2, and the results shown in Table 4 were obtained.

[0035]

Comparative Example 1 For comparison, cake donut was prepared according to the composition shown in Table 2.

[0036]

[Table 2]

(Step) Egg and sugar are stirred. Add melted butter, milk and vanilla essence to. Add strong flour, soft flour and baking powder to sieve and mix with a spatula. The dough is stretched to a thickness of 5 to 6 mm, and is die-cut into a ring shape having an outer diameter of 7 cm and an inner diameter of 2.5 cm. Fry at 180 ° C for 1 minute and invert for 1 minute.

The test was evaluated in the same manner as in Example 2, and the results shown in Table 4 were obtained.

[0039]

Comparative Example 2 For comparison, French donut was produced according to the formulation shown in Table 3.

[0040]

[Table 3]

A part of the milk (190
g), heat the mixture of shortening and salt in a pan and, once the mixture has started to boil, add neutral flour into it and mix, quickly until the mixture leaves the side of the pan Stir and remove from the heat.

Next, while adding the whole egg little by little, the remaining milk is added and stirred. The dough thus produced is packed in a squeeze bag, squeezed out onto oiled cardboard using a star base, and fried at 180 ° C.

[0043]

Comparative Example 3 The same amount of eggs and water as in Example 2 were mixed with a donut mix having the composition of Example 1 (Table 1) in a mixer.
Mix with a whipper for 2 minutes at low speed and 3 minutes at medium speed,
The specific gravity of the dough was set to 0.8. The subsequent steps are described in Example 2.
Was performed in the same manner as described above.

The test was evaluated in the same manner as in Example 2, and the results shown in Table 4 were obtained.

Table 4 shows the results of Examples 2 and 3 and Comparative Examples 1, 2, and 3.

[0046]

[Table 4]

[0047]

The use of the mix of the present invention has an effect that the donut of the present invention can be produced very easily.

The donut of the present invention may contain a foaming agent.
To adjust the dough specific gravity to 0.4-0.7
There is little oil absorption, the inner layer is fine, the appearance is pale and very light, and there is an effect of having a novel taste.

The donut of the present invention has a characteristic that it has a good compatibility with fillings such as cream, bean jam, jam and the like, since it has a pale white and very light texture. Furthermore, if it flies in a ring shape or a semi-ball shape with a concave cross section, two
By stacking them in pairs, there is an effect that a new filling donut containing a filling such as cream, jam, bean jam, etc. can be obtained.

Continuation of the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A21D 13/08 A21D 10/02

Claims (2)

(57) [Claims] 1. A flour / sugar / egg as a main material, a predetermined amount of water is added thereto, and 1 part per 100 parts by weight of flour such that the dough weight ratio is 0.4 to 0.7. ~ 10 parts by weight
A novel donut characterized by adding a foaming agent comprising a foamable emulsified oil or a foamable protein , mixing by a conventional method, dividing, and frying. 2. The flour and sugars used as main materials and the foaming property of 1 to 10 parts by weight with respect to 100 parts by weight of flour in an amount such that the specific gravity of donut dough using the same is 0.4 to 0.7 . milk
A novel mix for donuts, characterized in that a foaming agent comprising a foaming oil or a foaming protein is added.