JPH0355087B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] This invention relates to a method for manufacturing hollow donuts.

[Conventional technology]

Donuts are a type of fried confectionery and are sometimes called fried bread. Donuts are generally made by making cream with butter and sugar, mixing in chicken eggs, then mixing in a small amount of salt, flavoring, milk or water, and then baking powder or baker's yeast. It is manufactured through the process of adding flour mixed with , kneading it well, rolling out the resulting dough, cutting it out, and frying it in oil at 170-180℃. the type of raw materials used;
From characteristics such as blending ratio, manufacturing method, and shape,
These donuts may be distinguished by different names such as cake donuts, yeast donuts, American donuts, French donuts, English donuts, soft donuts, mickle donuts, and even Bismarck donuts, longillon donuts, ring donuts, etc. It can be eaten as is, or if desired, it can be topped with chocolate, sugar icing, sprinkled with granulated sugar, or even wrapped in jam, cream, etc.

Recently, in the food field in general, the tastes of both producers and consumers have diversified, and as a result, a wide variety of products have become popular in the market, and even when looking only at donuts, the quality described above is increasing. There are many products that have been devised in terms of taste (flavor, texture, etc.) and appearance (appearance, etc.). However, donuts that are filled with frozen desserts such as cream, jam, or ice cream in a cavity surrounded by a thin outer shell, such as cream puffs and some baked goods, are not suitable in the field of donuts. Almost never seen. This is because it is extremely difficult to produce a thin shell with a stable cavity in donuts or fried breads, and the desired shell does not exist.

[Problem that the invention seeks to solve]

As mentioned above, with the conventional technology, it is not possible to obtain a donut with a stable cavity in the center.
There was a problem in that fried sweets filled with a certain amount of cream, jam, ice cream, etc. were not commercialized.

[Means to solve the problem]

In order to solve the above problems, in this invention, the wall thickness is 1 to 5 mm, and then the second strong wheat flour, which is the main raw material for such a structure, is added with flavoring substances such as sugars, fats and oils, and eggs. Or, mix raw materials for modification, baker's yeast, other enzymes, etc., knead this to make a hard dough, let this dough stand for a while, and then cool it to a low temperature of -10℃ or less. Then, the dough whose tissue has become tight due to this cooling is stretched into a sheet shape to release the gas in the dough, and then the sheet is adjusted to a thickness of 2.5±0.5mm and punched out with a mold, etc. After fermenting the shaped dough
Fry while submerged in cooking oil heated to 180 to 200℃, until the thickness of the outer skin surrounding the cavity is 1 to 1.
A method of forming a hollow donut with a thin skin of 5 mm was adopted.

The details of this invention will be explained below with reference to the drawings.

First, the thin outer skin 1 of the hollow donut obtained by the method of the present invention is fried in contact with high temperature oil to form a relatively hard skin layer, and an inner layer that is relatively soft and close to the texture of bread. The structure is the same as a conventional donut, but a donut with a cavity 2 in the center and a thin outer skin 1 surrounding the cavity 2 is not seen in a conventional donut. The reason why the preferred thickness of the thin outer skin 1 is 1 to 5 mm in this invention is that if the thickness exceeds the upper limit of 5 mm, cream, etc. (hereinafter abbreviated as filler) to be filled into the cavity 2 may be used.
This is because the amount of donuts decreases, approaching that of conventional donuts, and if the thickness is less than the lower limit of 1 mm, not only will the characteristics of the donut be weakened, but the strength will decrease, making it easier to tear, which is undesirable. Here, the shape and size of the driven donut obtained by the method of the present invention are not particularly limited, but if ease of eating is taken into consideration, conventionally commercially available cream puffs, cream patues, or puff ice creams can be used. For example, it is practically preferable to use a ball with an outer diameter of 2 to 7 cm, a broken ball (a part of the spherical surface is flat), or a similar shape and size. In the hollow donut obtained by the method of the invention, the volume of the cavity 2 accounts for 50% or more of the apparent volume of the entire donut.

Next, in the method for producing such a hollow donut, the main raw material, wheat flour, is preferably strong flour with a high content of gluten in order to stably produce the cavities 2 of a constant size. Sugars (e.g., sugar), fats and oils (e.g., butter, milk), eggs, etc. are added to the main ingredient, wheat flour, as flavor ingredients, just like in conventional donuts, but the amount of sugar added is determined by factors such as sweetness, prevention of browning or aging, etc. The amount of sugar used in traditional American donuts (rich) etc. in terms of
(approximately 25 to 30 parts by weight per 100 parts of wheat flour) is much smaller than approximately 5 to 7 parts by weight per 100 parts of wheat flour (unless otherwise specified, the proportions below are 100 parts by weight of wheat flour)
(expressed in parts by weight). Further, the amount of oil and fat is preferably about 5 to 8 parts from the viewpoint of extensibility when forming the dough into a sheet shape. Eggs are typically used in 40 to 60 parts or more in conventional donuts, whereas in this invention 6 to 10 parts are used.
part is preferable. As described above, the reason why the amounts of sugars, oils, eggs, etc. added to produce the hollow donut of the present invention are extremely small is that as the amount increases, not only does it become difficult to form the desired hollow donut 1 stably, but also the skin of the product becomes more difficult to form. This is because unevenness similar to scalding occurs on the surface, lowering the product value. Furthermore, it goes without saying that baker's yeast (yeast) is used when blending raw materials, but the amount added is preferably 3 to 4 parts. because,
If the amount is 2 parts or less, the expansion of the dough due to fermentation will be insufficient and the volume for the product to swell will be insufficient.On the other hand, if the amount is 5 parts or more, holes will form in the outer skin 2 during frying. This is because it is undesirable because it becomes easily torn, resulting in an extremely low commercial value and production yield. In addition, along with baker's yeast, a small amount of yeast that has the ability to hydrolyze starch, glycogen, etc. such as α-amylase, and a food additive surfactant (emulsifier) such as diacetyl tartrate monoglyceride may be added to either one or both. When added in combination, they are extremely effective in improving the crispness and texture of the product.

The conventional method is to mix the above-mentioned flour, various raw materials for taste or modification, yeast, etc., add an appropriate amount of water (or milk), and raise the mixture to a consistency similar to that of an earlobe. The dough should be harder than donut dough, and the temperature should be 26-28℃, the same as bread dough.
Leave it for 30 to 60 minutes under a moderate atmosphere (also called letting it rest). If the standing time (floor time) is too short, the product will not have enough volume to swell, and if it is too long, the skin of the product will become uneven, which is undesirable.

After the dough has been allowed to stand still, it is transferred to a low-temperature curing process, but in this process, the temperature is -10°C or lower, preferably -
By keeping the dough at a low temperature of 15 to -20°C for 30 to 60 minutes, the structure of the dough is tightened, further increasing the stiffness of the dough and improving workability.

Next, since the fabric that has undergone the low-temperature curing process often contains air or carbon dioxide gas bubbles, these bubbles are destroyed and degassing is performed to make the gas distribution uniform. A specific method for degassing this gas is to flatten the dough (which has been shaped like a lump, stick, or kamaboko) to increase the surface area, and then fold it into three or four to make it easier to handle. Let it stand for about 10 minutes.

After degassing in this way, the sheet-like dough is adjusted to a thickness of 25 ± 0.5 mm. At this time 2.5±
The reason why it is regulated at 0.5mm is that if it is thinner than 2.0mm, it will easily tear, and if it is thicker than 3.0mm, local variations in swelling will occur in the outer skin 1 of the product, so it is difficult to make products with uniform thickness. This is because it becomes difficult to obtain.
When adjusting the thickness, it goes without saying that it is extremely important to stretch the fabric so that it is as smooth as possible in order to prevent the appearance of bulge-like unevenness on the skin of the product. It is.

After adjusting the thickness, the dough is cut into a suitable size. Although the size is not particularly limited,
Considering the edibility of the final product filled with the filling and the limitations of the thin outer skin 1 that can completely cover the cavity 2 formed by expansion during the frying process without bursting, the mold to be used for cutting is as follows: For example, a circular one with a diameter of 6 cm or a smaller one is preferable.

The molded and shaped dough is then transferred to a fermentation process similar to the proofing process during normal bread making. For example, even if this is done under the same conditions as when making bread, at around 35°C and relative humidity of 80%, the holding time is 15 to 20 minutes, which is a narrower tolerance range than when making bread. is preferred. Here, the reason why the relative humidity is set at 80% is 80%
This is because if the humidity is lower than 80%, the fabric will dry out and tear, and if the humidity is higher than 80%, the skin of the fabric will become uneven, like a blister. The shorter the dough, the less fermented it will be, and the dough will not swell or form a cavity even when fried, and on the other hand, it will be 20
This is because the longer it lasts for longer than 10 minutes, the more unevenness that looks like bulges will form and the shape of the product will become unstable.

The dough, which has undergone adequate fermentation in this manner, is transferred to the frying process. The frying process at this time is also carried out using heated edible oil in the same way as in normal frying, but in this invention, high-quality (180
~190℃) in oil for a relatively short time (~35℃).
45 seconds) It is desirable to submerge the fermented dough. This is because both sides of the shaped fermented dough are evenly heated to rapidly expand the moisture in the dough and carbon dioxide gas, a fermentation byproduct, in a short period of time, so that the dough does not lose its ductility. A cavity 2 with a predetermined volume and a thin outer skin 1 are formed around it, and then the outer skin 1 is formed.
This is because the entire surface of the dough must be heated evenly throughout.
Most conventional donuts are fried using an inversion method, in which the dough is initially submerged in oil, but as the heat penetrates inside, it rises to the surface of the oil, allowing it to be fried evenly over the entire surface. You will have to turn it over from time to time to get a perfect finish. It is clear that this method of frying is not suitable for this invention, and it is easy to use a submerged frying method if the dough is pressed down with a wire mesh or perforated plate below the oil level to prevent the dough from floating. A method of frying can be carried out. Therefore, when performing submerged frying, cavity 2
The gas inside expands against the tension of the outer skin 1 and the pressure of the oil, and equilibrium is maintained at a certain point. However, as the volume of the cavity 2 increases, the buoyancy increases, and the gas inside the cavity 2 expands against the tension of the outer skin 1 and the pressure of oil. Since the hardening of the outer skin 1 is completed while it is pressed against the lower surface, the part of the outer skin 1 that has expanded into a spherical shape and pressed against the lower surface of the wire mesh or perforated plate is flat (often the shape of the mesh of the wire mesh or perforated plate). The doughnuts are pressed into a hollow donut with a truncated shape as shown in the figure. Therefore, as the diameter becomes smaller, the buoyancy becomes smaller, and the thickness of the outer skin 1 becomes larger relative to the volume of the cavity 2, and the strength of the outer skin 1 also increases. It decreases and gradually approaches a true sphere.

After completing the frying process in this way and draining the oil, the hollow donut of the present invention can be obtained. Therefore, the final product can be obtained by injecting a frozen dessert such as cream, jam or ice cream into the cavity 2 in a conventional manner.

〔Example〕

(Parts by weight) Strong wheat flour...100 Yeast...4 Yeast food...0.1 α-amylase...0.02 Top white...6 Oil...8 Egg...4 Salt...1 Water...45 or more The raw materials were mixed in the same order as in bread making, and the mixture was heated to hardness under the mixing conditions of 27±1°C L ₄ H ₂ ↓L ₂ H ₃ . The obtained dough was left to rest in a room at 27°C for 40 minutes (dough temperature was 28.0 to 28.5°C), and then placed in a freezer adjusted to -150°C and cooled for about 45 minutes. The cooled and hardened dough was rolled out, folded once in three, rested for 10 minutes, and rolled out smoothly until the actual thickness was 2.5 mm (theta scale 1.5). The dough was cut out into disk-shaped dough each weighing 6 g. This disk-shaped dough was processed (tested) for 20 minutes in an atmosphere of 30°C and 80% relative humidity, and then submerged in seed oil heated to 185-190°C for about 40 seconds with a wire mesh to expand. After frying, the oil was drained to obtain a hollow donut as shown in the figure, which had a diameter of 60 mm, a height of 35 mm, a weight of 7 g, and a wall thickness of 2 mm. When this hollow donut was filled with ice cream to make an ice cream-filled donut, a fried confectionery with excellent flavor, texture, and crispness never seen before was obtained.

〔effect〕

The hollow donut obtained by the method of this invention has a stable cavity in the center and is surrounded by a thin skin with a substantially constant thickness, so that the inside of the cavity can be filled. By adding the unique flavor, crispness, and texture of donuts to frozen desserts such as cream, jam, or ice cream, it is possible to provide an unprecedented new type of fried confectionery. It has become possible to manufacture hollow donuts with a constant shape. Note that it is completely impossible to use a leavening agent to produce a hollow donut with stable shell thickness, cavity size, and position relative to the cavity as obtained by the method of this invention because the dough does not become sticky. It is.

[Brief explanation of drawings]

The figure is a partially cutaway perspective view for illustrating the structure of the hollow donut of the present invention. 1... Outer skin, 2... Hollow.

Claims (1)

[Claims] 1. Mix the main raw material, strong wheat flour, with ingredients for taste or modification such as sugars, fats and oils, and eggs, as well as baker's yeast and other enzymes, and knead the mixture to make a hard dough. After letting this dough stand for a while, it was cooled to a low temperature of -10°C or less, and the tissue became tight due to this cooling, and the dough was rolled out into a sheet to release the gas in the dough. The sheet is adjusted to a thickness of 2.5±0.5mm, punched out using a mold, etc., and the shaped dough is fermented at 180-200℃.
Fried by submerging in cooking oil heated to
A method for producing a hollow donut, characterized in that the outer skin surrounding the cavity is thin with a thickness of 1 to 5 mm.