Doughnut body, frozen doughnut body and donut, and method for producing donut

A manufacturing method and donut technology, applied to donut green dough and doughnut manufacturing field, capable of solving complex manufacturing process, deviation of green dough state, inability to stably provide donuts, etc. problem, to achieve the effect of simple and stable manufacturing

Active Publication Date: 2019-11-26
SHOWA SANGYO CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] The technique of freezing and fermenting donut dough has been used for a long time, but it often requires a process of thawing the frozen dough and fermenting the thawed dough, and there is a problem that the manufacturing process becomes complicated.
In addition, depending on the manufacturing technology and manufacturing equipment of the thawing process and fermentation process, there may be deviations in the raw state before frying, and it may not be possible to provide constant quality donuts stably.

Method used

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  • Doughnut body, frozen doughnut body and donut, and method for producing donut
  • Doughnut body, frozen doughnut body and donut, and method for producing donut
  • Doughnut body, frozen doughnut body and donut, and method for producing donut

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0083] In Experimental Example 1, it was investigated which kind of donuts manufactured by the technique of the present invention was classified into various donuts manufactured by a conventional manufacturing method.

[0084] (1) Production of donuts

Embodiment 1

[0086] The materials of the dough-like dough shown in Table 1 below were kneaded to produce the dough-like dough. Moreover, the materials of the paste-form green body shown in following Table 1 were mixed, and the paste-form green body was produced. The prepared dough-like dough and paste-like dough were stacked in 16 layers at a weight ratio of 60:40 to produce donut dough. After demolding this green donut body, it was deep-fried at 180° C. for 3 minutes (dipping in oil: submerged frying) to manufacture donuts.

Embodiment 2

[0088] After demolding the raw dough dough produced by the method similar to Example 1, it was frozen at -18 degreeC or less, and the frozen doughnut dough was produced. The produced frozen donut raw material was preserved at -18 degreeC for 4 weeks, and then it was deep-fried at 180 degreeC for 4 minutes without thawing (dipping in oil: deep-frying), and the donut was manufactured.

[0089] [Table 1]

[0090] (g)

[0091]

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PUM

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Abstract

The purpose of the present invention is to provide a technique by which high-quality doughnuts can be easily and stably produced. This doughnut dough has a multilayer structure comprising layers of doughy dough and layers of pasty dough. Use of the doughnut dough makes it possible to produce a doughnut which feels especially soft in the mouth and is voluminous. The doughnut dough can be frozen, and the frozen dough can be directly deep-fried. Thus, it becomes possible to easily and stably produce high-quality doughnuts.

Description

technical field [0001] The present invention relates to doughnut bodies. In more detail, it is related with the manufacturing method of the donut material|dough, frozen doughnut material, a doughnut, and a donut which can manufacture the especially soft and fluffy donut. Background technique [0002] Donuts are generally divided into fermented donuts that use yeast and cake donuts that are expanded with an expanding agent in a proportion close to that of a cake without using yeast. Fermented donuts are produced by molding kneaded dough, fermenting, and frying according to the usual method of making bread, and are characterized by a bread-like soft texture and firmness. In order to manufacture normal fermented donuts, steps of kneading raw materials, first floor time, dividing and dough forming, second bench time, forming, oven fermentation, and frying are required. In addition, when fermented donuts are generally produced using frozen raw materials, it is necessary to free...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/60A21D13/40A21D13/14A21D10/02A21D10/04A21D6/00
CPCA21D6/001A21D13/11A21D13/60
Inventor 黑田贡二宫泽泉
Owner SHOWA SANGYO CO LTD
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