JPS6142537B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a donut dough with which a novel hollow donut can be made which has a cavity and is crispy and has a lower sweetness than conventional donuts.

Conventional donuts, both cake donuts and yeast donuts, contain large amounts of fats and sugars, so excessive intake of sugars has become a problem, especially in recent years, and there is a demand for donuts with less fats and sugars. However, simply reducing the amount of oil, fat, and sugar in the conventional formulation results in a texture that is different from traditional donuts, such as hardening, poor melting in the mouth, and a powdery odor, which is far from being accepted. Become.

The present invention was completed as a result of research into producing a new donut that has a unique and preferable texture and cooks well even though it contains a small amount of fats, oils, and sugars.

The present invention also provides a donut having a new flavor and shape with an internal cavity, and a novel snack food in which the interior of the cavity is filled with a desired filling.

In summary, the present invention uses 1.5 to 2.5 parts by weight of salt per 100 parts by weight of wheat flour consisting of 80 to 40 parts by weight of weak wheat flour and 20 to 60 parts by weight of medium to strong wheat flour;
1 to 3 parts by weight of fats and oils, 0.8 to 1.5 parts by weight of sodium bicarbonate, 0.4 to 1.0 parts by weight of acidic agents, 3 to 8 parts by weight of sugars, 0.2 to 0.8 parts by weight of potassium carbonate and/or sodium carbonate or other alkaline agents, and appropriate amounts. A hollow donut dough made by adding an appropriate amount of water to 100 parts by weight of mixes containing additives, kneading and rolling it out under weak alkaline conditions, and frying the frozen or unfrozen dough in oil. The object of the present invention is to provide a method for producing a hollow donut, the novel hollow donut obtained, and a snack food in which the hollow interior is filled with a filling such as jam.

In contrast to conventional cake donuts, the hollow donut dough of the present invention has the following features.

(1) As flour, use a mixture of weak wheat flour and medium wheat flour or strong wheat flour.

Conventional cake donuts are made with soft wheat flour in terms of texture and puffiness, but the donuts of the present invention have a cavity in the center and the surrounding skin is edible, so they cannot be eaten with just soft flour. It has disadvantages such as lack of texture and stickiness due to manufacturing. Therefore, in the present invention, for 80 to 40 parts by weight of soft wheat flour,
20 to 60 parts by weight of medium to strong wheat flour is used. In particular, if you use 40 parts by weight of strong wheat flour to 60 parts by weight of weak wheat flour, you can obtain donuts with good texture.

(2) Reduce the amount of fats, oils, and sugars.

In the production method of the present invention, if the amount of fats and oils and sugars is increased, the product will become too soft and the texture will be unsatisfactory. In addition, since the present invention aims to provide donuts with a low amount of sugar and fat in view of the problem of excessive sugar intake, the amount of sugar is preferably 3 to 8 parts by weight per 100 parts by weight of wheat flour. weight part,
The amount of oil and fat is preferably 1 to 3 parts by weight, preferably 2 parts by weight.

(3) Sodium bicarbonate and acidic agents are used as leavening agents. Sodium bicarbonate is preferably 0.8 to 1.5 parts by weight per 100 parts by weight of flour, and the acidic agent is 0.4 to 1.5 parts by weight.
1.0 part by weight is preferred. If the amount of leavening agent exceeds the above range, it will burst in the oil, resulting in a strong alkaline odor and poor taste. Moreover, if the amount is smaller than the above, it tends to not swell sufficiently in oil. The acidic agent may be any edible acidic substance, but sodium acid pyrophosphate is most preferred from the viewpoint of texture. The amount of acidic agent relative to sodium bicarbonate varies depending on the amount of alkaline additive added to the food to maintain alkalinity, but it is preferably the same amount as the reaction equivalent or slightly smaller.

(4) Make the dough alkaline.

From the viewpoint of texture and workability, the dough is made slightly alkaline with a pH of 7 to 9, preferably 7.5 to 8.0, using an alkaline food additive such as potassium carbonate or sodium carbonate. Products with a pH within this range cook well and have a unique texture that is hard and brittle. This seems to be related to the properties of protein in flour. If the pH exceeds the above range and becomes alkaline, the alkaline odor and baking soda odor will become stronger, the taste will be poor, and the processability will deteriorate.

(5) The thickness of the dough is preferably about 2 to 5 mm. The thickness of the dough is preferably about 2 to 5 mm. If it is thicker than this, the texture will be poor and the swelling will also tend to be poor. Also, if it is thinner than this, it will burst in the oil,
The texture is too crispy and not good.

(6) Keep the shape simple.

Since the product of the present invention is swollen and has a cavity in the center, if it is made into a complicated shape, the surface will crack and the volume will be lost. Therefore, it is better to have a simple shape such as a triangle, a square, or a disk-like shape, and the size is preferably about 8 to 40 cm ² .

(7) A cavity forms in the center of the donut.

One of the major features of the present invention is that the donut has a cavity in the center. This is due to both the leavening agent and the evaporation of water during frying.
A component mainly composed of wheat protein (gluten) plays the role of retaining the gas generated by both.

(8) Dough can be shaped and frozen, and frozen products can be deep-fried.

The product of the present invention has a simple formulation and a thickness of 2
Since it is ~5 mm, heat conduction is good to the inside, and shaped and frozen items can be fried as they are.

(9) Desired taste by adding optional essences, etc.
An incense product is obtained. Also cream inside the cavity,
When filled with jam or other fillings, a very unique snack food is obtained.

The present invention will be explained below with reference to Examples.

Examples Mixed weak wheat flour 60 parts by weight Strong wheat flour 40 parts by weight Salt 2 parts by weight Oil Fat 2 parts by weight Sodium bicarbonate 1 part by weight Sodium acid pyrophosphate 0.5 parts by weight Sugars 4.5 parts by weight Milk 3 parts by weight Sodium carbonate 0.2 parts by weight Add 45 parts by weight of water to 100 parts by weight of the above mixture,
Knead with a mixer for 1 minute on low speed and 3 minutes on medium speed, then rest for 10 minutes, fold 3 times on a sheeter, and finally make 2.
Spread to a thickness of ~5 mm. Form this into a square with a side of 4 to 6 cm, a triangle with a side of 5 to 7 cm, or a square with a side of 4 to 6 cm.
Cut or cut into rectangular shapes of 3 cm x 4 to 10 cm. This dough can be frozen and stored. Fry the above dough in oil at 170° to 190°C for 30 seconds on each side. The obtained product was well expanded and had a cavity in the center, and had an extremely good texture and taste.

Claims (1)

[Claims] 1. 1.5 to 2.5 parts by weight of salt and 1 to 3 parts by weight of oil and fat per 100 parts by weight of wheat flour consisting of 80 to 40 parts by weight of weak wheat flour and 20 to 60 parts by weight of medium to strong wheat flour. ,
Sodium bicarbonate 0.8~1.5 parts by weight, acidic agent 0.4~
An appropriate amount of water is added to a mix consisting of 1.0 parts by weight, 3 to 8 parts by weight of saccharides, 0.2 to 0.8 parts by weight of potassium carbonate or sodium carbonate or both or other alkaline agents, and other appropriate amounts of additives. Hollow donut dough is kneaded, rolled out, shaped, and then frozen as needed. 2. The dough according to claim 1, wherein the pH of the dough is adjusted to 7.0 to 8.5 by adjusting the amounts of sodium bicarbonate, potassium carbonate, sodium carbonate, and other alkaline food additives. 3. The fabric according to claim 1, which is flat and has a rectangular, rectangular, or triangular shape.