JP2024093082A - How to make donuts - Google Patents

Abstract

The present invention aims to provide a method for producing yeast donuts that are less likely to blister even when using yudane and have the chewy texture unique to the yudane method.
[Solution] The above problem is solved by covering the dough obtained using Tangzhong with a batter having a specific viscosity, and then attaching a breadmaker having a specific particle size.
[Selection diagram] None

Description

The present invention relates to a method for making yeast donuts using tangdane.

Yeast doughnuts are generally made by adding 55 to 70 parts by weight of water per 100 parts by weight of flour, which mainly consists of wheat flour, yeast, salt, and various auxiliary ingredients, to the raw material flour, kneading it, optionally adding fats such as shortening, and kneading it further to obtain dough, which is then fried after going through steps such as primary fermentation, punching, dividing, shaping, rest time, and proofing. Yeast doughnuts are typically ring-shaped, but a wide variety of shapes are known.

In the production of yeast donuts, the use of Yudane can give the yeast donuts a strong, chewy texture. On the other hand, yeast donut dough made with Yudane has the disadvantage that it has poor extensibility and is prone to blisters when fried. Such blisters not only ruin the aesthetic appearance of the yeast donut, but also have a negative effect on secondary processability, such as interfering with the injection of the filling, thereby reducing product value and causing production losses. Blisters can be improved by adjusting the composition of the yeast donut ingredients to give the dough extensibility, but the chewy texture that is characteristic of Yudane will be weakened. Currently, there have been no attempts to solve these problems when using Yudane in yeast donuts.

Studies have been conducted on covering yeast doughnut dough with other doughs. Patent Document 1 discloses a method for producing fried breads, which is characterized by frying the dough after undergoing one or more of the following steps: (1) overlapping different doughs; (2) overlapping sheet-like foods; (3) applying a paste-like food; and states that this method can produce doughnuts with a wide range of beautiful appearances and distinctive flavors. Patent Document 2 discloses a method for producing doughnuts, which is characterized by heating a molded doughnut dough with wet steam, covering it with batter, and frying it; and states that this method can produce doughnuts that maintain a moist and soft texture for a long time even when stored in a high-temperature heating fixture. Patent Document 3 discloses a method for producing yeast donuts, which includes the steps of dividing and shaping the doughnut dough, proving it, baking or steaming it, injecting it, battering it and breading it, and frying it, and states that the method produces donuts that have a light and crispy texture even after heating them in a microwave oven.

Attempts to prevent yeast doughnuts from swelling during heat have been studied. For example, Patent Document 4 discloses a method for producing yeast doughnuts, which is characterized by forming the dough into a roll, twisting it, and tying both ends together to form a ring shape. It is described that this method can prevent the degree of swelling during the frying process, produce yeast doughnuts with a uniform shape, and prevent shrinkage after frying, and produce yeast doughnuts with a fluffy appearance.

However, neither of these inventions mentions or suggests anything about the blisters that occur when yeast doughnuts are made using tangdane.

Patent Publication 2003-250432 Patent Publication No. 2020-43821 Patent Publication 2003-325098 Patent Publication 2011-004644

The object of the present invention is to provide a method for producing yeast doughnuts that are less likely to blister even when using yudane and have the chewy texture that is unique to the yudane method.

The inventor discovered that by covering the dough obtained using Yudane with a batter having a specific viscosity and then attaching a breader having a specific particle size, it is possible to produce yeast donuts that are less likely to blister even when Yudane is used and have the chewy texture that is unique to the Yudane method, and thus completed the present invention.

That is, the present invention includes the following aspects.
[1] A method for producing a yeast donut, comprising the following steps (1) to (6) and satisfying the following conditions (i) and (ii):
Step (1): A step of obtaining a tangzhong using a part of the starch raw material used for producing the dough. Step (2): A step of kneading the tangzhong with the remaining raw materials for the dough to obtain the dough. Step (3): A step of shaping the dough. Step (4): A step of covering the shaped dough with a batter. Step (5): A step of attaching a breader to the dough dough covered with the batter. Step (6): A step of frying the dough dough with the breader attached. Condition (i): The viscosity of the batter in step (4) is 0.3 to 30 Pa·s when measured at 15°C. Condition (ii): The particle size of the breader in step (5) is 0.5 to 8.0 mm. [2] The method according to [1], wherein the starch raw material includes wheat flour.
[3] The method according to [1] or [2], wherein the amount of the starch raw material used in step (1) is 5 to 30% by mass of the total amount of the starch raw material used in the production of the dough.
[4] The method according to any one of [1] to [3], wherein the breader is a dry or non-dried bakery food pulverizer.

According to the present invention, even though it uses yudane, it is possible to obtain yeast doughnuts that are less prone to blistering, have a good appearance, are crisp, and have a chewy texture.

1 shows a yeast donut of Example 3 (left side) made using a batter with a viscosity of 5.8 Pa·s and a yeast donut of Comparative Example 1 (right side) made using a batter with a viscosity of 58 Pa·s.

The present invention relates to a method for producing a yeast donut, comprising the following steps (1) to (6) and satisfying the following conditions (i) and (ii):
Step (1): A step of obtaining a tangzhong using a part of the starch raw material used for producing the dough. Step (2): A step of obtaining a dough by kneading the tangzhong with the remaining raw materials for the dough. Step (3): A step of shaping the dough. Step (4): A step of covering the shaped dough with a batter. Step (5): A step of attaching a breader to the dough covered with the batter. Step (6): A step of frying the dough with the breader attached. Condition (i): The viscosity of the batter in step (4) is 0.3 to 30 Pa·s when measured at 15° C. Condition (ii): The particle size of the breader in step (5) is 0.5 to 8.0 mm.

(1) Step of Obtaining Tangdong The method for producing yeast donuts of the present invention includes a step of obtaining Tangdong using a portion of the starchy raw material used in producing the dough.

Tangdane is obtained by adding hot water to part of the starchy raw materials used in making dough and kneading the mixture, or by adding water to part of the starchy raw materials and kneading the mixture while heating. During this process, the starch contained in the starchy raw materials is gelatinized by the hot water or heat.

The amount of starchy raw material used in the preparation of the tangdane is not particularly limited and may be in accordance with the tangdane preparation method used in general bread making, for example, 5 to 30% by mass, preferably 7 to 25% by mass, and more preferably 9 to 20% by mass of the total amount of starchy raw material used in the preparation of the dough. The amount of hot water or water used in the preparation of the tangdane can be appropriately adjusted taking into consideration the desired texture of the yeast donut, for example, approximately 1.0 to 2.5 times the total amount of starchy raw material used in the tangdane (10 to 25 parts by mass of hot water or water if the amount of starchy raw material set aside is 10 parts by mass), and the temperature of the hot water or kneading temperature may be 80 to 100°C. The amount of hot water or water used in the preparation of the tangdane is included as part of the water used in the preparation of the yeast donut.

The starch raw material is made of cereal flours and/or starches. "Cereal flours" refers to flours derived from cereals such as ordinary wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth; and tuber or root flours derived from staple crops such as potato, taro, cassava, sweet potato, and yam, which are similar to cereals. "Starches" refers to starches separated and refined from grains, tubers, tuberous roots, trunks, and the like, and their waxy or high amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, and the like, and their waxy and high amylose starches), and modified starches obtained by etherifying, esterifying, acetylating, crosslinking, oxidizing, heat treating, enzymatically treating, and the like, or by combining these. The starchy raw material is preferably wheat flour, but grain flours and/or starches other than wheat flour can be used in consideration of the desired taste and texture or workability in production. In such cases, the wheat flour content in the starchy raw material is preferably 50% by mass or more, more preferably 70% by mass or more, and even more preferably 90% by mass or more.

Sub-ingredients that may be used in the Yudane along with the starchy ingredients, depending on the type of yeast doughnut desired, include bran such as wheat bran and rice bran; yeast food; water-insoluble dietary fiber such as cellulose and resistant starch; water-soluble dietary fiber such as polydextrose, barley β-glucan and resistant dextrin; starch hydrolysates and their derivatives such as dextrin and cyclodextrin; pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, thickening polysaccharides such as inulin; cellulose derivatives such as methylcelluloses; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolks, egg whites, whole eggs and their powdered forms and other egg-derived components; milk components such as milk powder, skim milk powder, and soy milk powder; proteins such as wheat protein, soy protein, mung bean protein, pea protein, whey protein, and gluten; palm oil, rapeseed oil, cottonseed oil, safflower oil, soybean oil, sunflower oil, sesame oil, corn oil, rice oil, Solid or liquid fats and oils such as perilla oil, olive oil, linseed oil, perilla oil, beef tallow, lard, chicken fat, fish oil, and lard; processed fats and oils obtained by subjecting these fats and oils to hydrogenation, fractionation, powdering, etc.; processed fats and oils such as shortening, margarine, and butter; emulsifiers such as glycerin fatty acid esters, sucrose fatty acid esters, lecithin, saponin, and sodium caseinate; sugars such as granulated sugar, sugar, maltose, glucose, and fructose; sugar alcohols obtained by reducing sugars or starch hydrolysates. Any of the auxiliary ingredients normally used in the manufacture of yeast donuts can be used, including peptides such as aspartame; inorganic salts such as salt and calcium preparations; leavening agents such as baking powder, ispada, and yeast; powdered or liquid seasonings such as sodium glutamate, bonito powder, sauce, extract, soy sauce, mirin, ketchup, vinegar, dashi stock, and honey; vitamins such as vitamin C; organic acids such as acetic acid; preservatives; flavorings; colorings; spices, etc.

When preparing the tangdong, a portion of the starchy raw materials used in producing the dough is used. When multiple types of starchy raw materials are used in producing the dough, a portion of each starchy raw material may be used in the preparation of the tangdong in the same ratio as contained in the entire dough, the ratio of each starchy raw material in the entire dough and in the tangdong may be different, or only a portion of one type of starchy raw material (e.g., wheat flour) out of the multiple starchy raw materials may be used in the preparation of the tangdong.

(2) Step of Obtaining Dough The method of producing yeast donuts of the present invention includes a step of kneading the Tangzhong obtained in the above step with the remaining ingredients for the dough to obtain dough. In step (2), auxiliary ingredients that are usually used in the production of yeast donuts as described above may be kneaded together with the Tangzhong and the remaining ingredients. Yeast may be included in the auxiliary ingredients for the Tangzhong, but since the fermentation power of yeast is reduced or inactivated by heat during step (1) of obtaining the Tangzhong, it is preferable to include yeast in the remaining ingredients regardless of whether it is included as an auxiliary ingredient for the Tangzhong.

The means for kneading the yudane and the remaining ingredients is not particularly limited, and they can be kneaded using a mixer that is generally used to make dough. To knead the yudane and the remaining ingredients so that they are evenly distributed, the yudane may be divided into pieces of an appropriate size in advance.

(3) Step of Shaping the Dough The method for producing yeast donuts of the present invention includes a step of shaping the dough.

The method for forming the dough is not particularly limited, and examples include cutting the dough that has been stretched into a sheet, cutting the dough while extruding it with an extruder, gluing both ends of the dough that has been stretched into a rod shape in the longitudinal direction, and wrapping the dough around a cylindrical device.

(4) Step of covering dough with batter The method for producing yeast donuts of the present invention includes a step of covering the shaped dough with batter.

Batter dough is a fluid dough obtained by mixing starchy ingredients with water, and may contain various auxiliary ingredients and additives that are normally used in bread making ingredients. The starchy ingredients used to make batter dough consist of cereal flours and/or starches, similar to the starchy ingredients used to make dough dough, and may be the same or different types as the starchy ingredients used to make dough dough. The auxiliary ingredients that can be used are also the same as those for dough dough. The amount of water used may be adjusted appropriately so that the viscosity of the resulting batter dough falls within the following range, and may be, for example, approximately 1.0 to 2.5 times the total amount of starchy ingredients used in the batter dough.

The viscosity of the batter is measured using a B-type viscometer equipped with a No. 1 or No. 3 rotor at a batter temperature of 15°C, with the peak value measured 2 seconds after the rotor started rotating. The viscosity is 0.3 Pa·s or more, preferably 0.4 Pa·s or more, more preferably 0.5 Pa·s or more, even more preferably 1.0 Pa·s or more, even more preferably 2.0 Pa·s or more, even more preferably 3.0 Pa·s or more, and 30 Pa·s or less, preferably 25 Pa·s or less, more preferably 20 Pa·s or less, even more preferably 13 Pa·s or less, even more preferably 10 Pa·s or less, and even more preferably 8 Pa·s or less. If the viscosity is within this range, the blistering of yeast donuts made by the Yudane method during frying can be effectively suppressed.

(5) Step of Attaching a Breader The method for producing yeast donuts of the present invention includes a step of attaching a breader to the dough covered with the batter.

Breaders are edible granular materials such as dry bread crumbs made by drying and grinding baked bread, corn flakes made by heating and pressing cornmeal kneaded with water into a mold and then drying with hot air, and popped rice made by heating rice in an airtight container and then rapidly releasing the pressure to puff it. Examples of such breaders include dried or undried ground bakery food products such as dry bread crumbs, raw bread crumbs, cracker crumbs, cookie crumbs, and croutons; flour dough or pressed seed products such as corn flakes, brown rice flakes, oat flakes, barley flakes, and rye flakes; and puffed seeds such as puffed rice, puffed barley, puffed soybeans, and puffed amaranth. Such flour dough or pressed seed products, puffed seeds, etc. can be crushed as appropriate before use. Considering the harmony with the texture of yeast donuts, dried or undried ground bakery food products are preferable, and dried bread crumbs, raw bread crumbs, and cracker crumbs are more preferable.

In the present invention, the grain size of the breader is 0.5 to 8.0 mm, preferably 0.55 to 5.0 mm, and more preferably 0.6 to 3.0 mm. The grain size of the breader can be measured by the size of the sieve openings when passing the bread through a sieve. If the grain size is within this range, it is possible to effectively prevent the yeast doughnuts made by the Yudane method from blisters when deep-fried.

(6) Frying Step The method for producing yeast donuts of the present invention includes a step of frying the dough that has been breaded.

The frying method may be any method used for frying yeast donuts. For example, an oil bath filled with frying oil is preheated to 150-220°C, the dough with the breader attached is added, and the dough is fried for 0.5-3 minutes on one side, then turned over for 0.5-3 minutes. Alternatively, submerged frying for 0.5-5 minutes may be used.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

Reference Example 1: Standard yeast doughnut (without yudane)
The raw materials other than the oil and fat listed in Table 1 were put into a mixer (SK Mixer SK-20 type mixer) and mixed at low speed for 2 minutes and high speed for 5 minutes under the conditions listed in Table 2, and then the oil and fat were added and mixed at low speed for another 2 minutes and high speed for 8 minutes to obtain dough. The obtained dough was rolled to a thickness of 10 mm using a reverse sheeter, and divided into 15 g pieces using a circular cutter with a diameter of 38 mm to obtain yeast donut dough. The dough was put into a shock freezer with an internal temperature of -30°C, flash frozen for 25 minutes, and stored in a freezer with an internal temperature of -20°C for 1 week. The frozen yeast donut dough was put into a dough conditioner to thaw, and the dough was proofed (fermented) for 40 minutes under conditions of 38°C and 60% humidity, put into a fryer preheated to an oil temperature of 190°C, deep-fried for 1 minute, and then drained to obtain yeast donuts.

Production Example 1: Method for producing yeast doughnuts of the present invention 80 parts by weight of strong flour, 20 parts by weight of corn starch, and 200 parts by weight of water were mixed in a mixer (SK-20 mixer manufactured by SK Mixer Co., Ltd.) to obtain a batter dough (for coating). The obtained batter dough was kept at 15°C and measured using a B-type viscometer (Viscometer VT-06 manufactured by Rion Co., Ltd.) equipped with a No. 1 rotor 2 seconds after the rotor started rotating, and the peak viscosity was 5.8 Pa·s.

According to the recipe in Table 3, strong flour and hot water were put into a mixer (SK Mixer SK-20) and kneaded at low speed for 2 minutes and high speed for 3 minutes to obtain the hot water mixture. The obtained hot water mixture was used with the ingredients for this kneading other than fats and oils, and kneaded at low speed for 2 minutes and high speed for 3 minutes under the conditions shown in Table 4. The fats and oils were then added and kneaded at low speed for another 2 minutes and high speed for 5 minutes, salt and additional water were added and kneaded at low speed for 0.5 minutes and high speed for 2 minutes to obtain the dough dough. The total amount of water used was adjusted to obtain the same extensibility as the doughnut dough in Reference Example 1. The obtained dough dough was rolled to a thickness of 10 mm using a reverse sheeter, and divided into 15 g pieces using a circular die with a diameter of 38 mm to form the dough dough.

A deep-bottomed metal tray was filled with batter, and the formed dough pieces were successively dipped into the batter, then arranged on a draining tray so that they did not overlap, and excess batter was removed by dripping under its own weight.

A shallow metal tray was filled with dry bread crumbs with a grain size of 0.7 mm (KK Dry Bread Crumbs Roasted No. 3, Asahi Trust Foods Co., Ltd.), and the dough coated with batter was poured in to ensure that the dry bread crumbs were evenly applied.

The dough with the dried bread crumbs attached was placed in a shock freezer with an internal temperature of -30°C, flash frozen for 25 minutes, and stored in a freezer with an internal temperature of -20°C for one week. It was then placed in a dough conditioner to thaw, proofed for 40 minutes at a temperature of 38°C and humidity of 60%, placed in a fryer with oil preheated to 190°C, deep-fried for one minute, and then drained to obtain the yeast doughnuts of the present invention.

Evaluation Example 1: Evaluation of Appearance and Texture Ten experienced panelists evaluated the appearance (presence and degree of blistering) and texture (chewiness of the crumb (inner layer) and crispness of the crust (outer layer)) of ten yeast donuts obtained according to the criteria described in Table 5.

Test Example 1: Study of viscosity of batter The yeast donuts of Examples 1 to 5 and Comparative Example 1 were produced according to Production Example 1, except that the amount of water added was adjusted so that the viscosity of the batter was as shown in Table 6. The yeast donuts of Reference Example 2 were produced by frying the dough obtained in Production Example 1 without covering it with batter or adhering dry bread crumbs. These yeast donuts were evaluated according to Evaluation Example 1 together with the yeast donut of Reference Example 1. The results are shown in Table 6.

In Examples 1 and 5, small blisters were observed and the crust was slightly lifted, but the appearance was not so damaged that it peeled off from the crumb, and the crumb had a chewy texture and the crust was crisp, so the appearance and texture were acceptable. In Example 2, the number of blisters was smaller than in Example 1, the crumb was slightly chewy, the crust was slightly crisp, and the texture was good. In Example 3, as shown on the left side of Figure 1, although small blisters were observed slightly, the crust did not lift off the crumb, the appearance was good, the crumb was chewy, the crust was crisp, and the texture was very good. In Example 4, the degree of blisters was slightly inferior to that of Example 3, the crumb was slightly chewy, the crust was slightly crisp, and the texture was good. In Comparative Example 1, as shown on the right side of Figure 1, there was a somewhat large blister, the crust peeled off slightly, the crumb was slightly less chewy, and the crust was slightly less crisp.

In Reference Example 2, large blisters were found here and there, and in most of the blisters the crust had peeled off from the crumb, resulting in a very poor appearance. In addition, the crumb had a chewy texture, but the texture was not as good as in Example 1. In Reference Example 2, which was produced using the conventional method using Yudane, the texture was improved compared to Reference Example 1, which did not use Yudane, but more blisters were produced and the appearance was very poor. In Examples 1 to 5, the occurrence of blisters was suppressed and the texture was improved compared to Reference Example 2.

Test Example 2: Examination of the grain size of the breader The yeast donuts of Examples 3, 6, and 7 and Comparative Example 2 were produced according to Production Example 1, except that the breader shown in Table 7 was used. The dough obtained in Production Example 1 was covered with batter and fried without adhering dry bread crumbs to produce the yeast donuts of Reference Example 3. These yeast donuts were evaluated according to Evaluation Example 1. The results are shown in Table 7.

Example 6 was a good yeast doughnut with no significant difference in appearance or texture from Example 3. Example 7 had some small blisters, but the crust was barely raised and had a completely acceptable appearance, and the chewiness of the crumb was good, but it was harder and less crisp than Example 6, possibly because the breading particle size was too large, but the texture was also acceptable.

In Comparative Example 2, the texture was within the acceptable range, but the breading particle size was small, which resulted in somewhat large blisters, and the crust peeling was also observed in some places, resulting in an unsatisfactory appearance.

In Reference Example 3, the texture was acceptable, albeit slightly oily, but there were large blisters and the crust was peeling off in places, resulting in an unsatisfactory appearance.

※本試験に用いたブレッダーは以下の通りである。
実施例３：ｋｋドライパン粉焙焼No.3（旭トラストフーズ株式会社）
実施例６：トラスト粗挽き焙焼ドライパン粉（旭トラストフーズ株式会社）
実施例７：クルトンNo.8（旭トラストフーズ株式会社）
比較例２：ｋｋドライパン粉細目（旭トラストフーズ株式会社）

*The breaders used in this test are as follows:
Example 3: KK Dry Bread Crumbs Roasted No. 3 (Asahi Trust Foods Co., Ltd.)
Example 6: Trust Coarsely Ground Roasted Dry Bread Crumbs (Asahi Trust Foods Co., Ltd.)
Example 7: Croutons No. 8 (Asahi Trust Foods Co., Ltd.)
Comparative Example 2: KK Dry Bread Crumbs Fine (Asahi Trust Foods Co., Ltd.)

Claims (4)

A method for producing a yeast donut, comprising the following steps (1) to (6) and satisfying the following conditions (i) and (ii):
Step (1): A step of obtaining a tangdong using a part of the starch raw material used for producing the dough. Step (2): A step of obtaining a dough by kneading the tangdong with the remaining raw materials for the dough. Step (3): A step of shaping the dough. Step (4): A step of covering the shaped dough with a batter. Step (5): A step of attaching a breader to the dough covered with the batter. Step (6): A step of frying the dough with the breader attached. Condition (i): The viscosity of the batter in step (4) is 0.3 to 30 Pa·s when measured at 15° C. Condition (ii): The particle size of the breader in step (5) is 0.5 to 8.0 mm. The method of claim 1, wherein the starchy raw material comprises wheat flour. The method according to claim 1 or 2, wherein the amount of starch raw material used in step (1) is 5 to 30% by mass of the total amount of starch raw material used to produce the dough. The method of claim 1, wherein the breader is a dry or non-dried bakery food grinder.