JP2008125371A - East donuts with multiple unique cavities - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new inner phase that has not been provided so far, and a yeast donut with a new texture, in which many variations are required for donuts.
SOLUTION: An ellipse having a major axis of 5 mm or more in one section when horizontally divided into two, produced by a method of squeezing oil using a dough swelled by adjusting the rate of fermentation expansion by yeast fermentation to 27-70%. East donuts characterized by having a shape of a hollow cross section of 20 pieces / 100 cm ² or more. Yeast donuts characterized in that the dough fermentation expansion rate is adjusted to 30 to 47%, and one of the cross sections when divided horizontally is 30/100 cm ² or more of approximately elliptical hollow sections having a major axis of 7 mm or more .
[Selection] Figure 5

Description

  The present invention relates to yeast donuts having a plurality of unique cavities that have not existed before and a method for producing the same.

  Donuts can be broadly divided into yeast donuts that are dough-inflated by yeast fermentation, as in the case of bread making with a lot of strong and medium flour, and baking powder, egg whites, and foaming agents using mainly weak flour. The cake is divided into cake donuts that are inflated. East donuts have a texture similar to bread and a flavor from fermentation. The manufacturing method of mix | blending 0.4-2 weight part of baking powder is also known for the manufacturing method of yeast donuts. East donuts are the most commonly produced ring-shaped American donuts, and other shapes include spherical, oval, shell, twist, and spiral. There is also an eastern type of dough, such as Andon and curry bread.

In general, yeast donuts are prepared by mixing raw materials and water with an oil dough through steps of primary fermentation, division, molding, bench time, and proofing. The amount of yeast blended is about 3.5 to 5 parts by weight in the case of the straight rice method, and about 3 parts by weight in the case of the medium seed method. The primary fermentation time is also called floor time, but is generally between 45 minutes and 90 minutes. Although it is also called the proof time, it is generally 30 to 45 minutes. Therefore, when combined with division, molding, and bench time, the work time after chaos takes 90 minutes or more. Therefore, as a method for shortening the time, there is also a method called a no-time method in which splitting and shaping are performed without taking primary fermentation after kneading, and bench time, proofing, and oil frying are performed. In this case, the fermentation time is The proofing time is 30 to 45 minutes.
Patent Document 1 discloses a method for producing a yeast donut, in which the dough is degassed after fermentation, and then the degassed dough is divided and molded by a pressure cutter, and immediately oiled without going through a proofing process. The manufacturing method of the yeast donut characterized by these. In this invention, 5 to 6 parts by weight of yeast is used and the primary fermentation time is taken from 60 to 110 minutes.

As a method for producing hollow yeast donuts, breads with cavities formed inside are baked in a conventional manner by encapsulating oil in a capsule form or fat in a microsphere form in bread dough ( Patent Document 2), a method for producing hollow bread characterized by encasing and baking the foamed cream inside the bread dough (Patent Document 3), the inside of the bread being scattered, and the inner surface of each cavity And breads (patent document 4) characterized by the fat-and-oil infiltration part being formed in the circumference | surroundings are known.
In either case, a solid material that becomes liquid after oiling is kneaded into bread dough, and the solid material becomes liquid when oiled and dissolves in the internal phase, so that a cavity is formed at the place where the solid material was present. Thus, gelatin capsules that are deformed and hardened after heating, oils and fats that have been once dissolved and re-solidified remain around the cavity. Patent Documents 1 to 3 make large cavities for filling straws, and Patent Document 4 manufactures bread in a state of being applied with butter.

JP-A-1-206944 JP 60-24143 A JP 2004-329105 A JP-A-6-233649

  As a method for producing bread having a plurality of cavities by suppressing fermentation, the present inventors have filed a patent application separately for French breads having a plurality of cavities and a method for producing the bread (specialty). Application No. 2005-289032). This is a method that baked in a state where dough ripening is sufficiently performed but fermentation of dough by yeast is suppressed and dough expansion is not substantially caused by fermentation of yeast. To do.

  For the inner phase of yeast donuts, it should have a thin and glossy bubble membrane that stretches vigorously and a moderately fine and uniform elliptical bubble that is not clogged and partially free of large holes, Those with cavities and large holes have been considered bad. Therefore, no attempt has been made to make yeast donuts with large holes. The inner-phase holes are also referred to as bubbles, gas bubbles, and the like. In the present invention, these holes are controlled, and a specific one (defined below) is called a cavity. Therefore, although the cavity of this invention uses the expression of the same cavity, it differs from the cavity of patent documents 3 thru / or 5.

While many variations of donuts are required, there has been a demand for a new inner phase that has not been provided so far, a yeast donut with a new texture. Therefore, an object of the present invention is to provide novel yeast donuts. That is, an object of the present invention is to provide yeast donuts having a generally elliptical hollow cross section having a major axis of 5 mm or more and 20/100 cm ² or more, and having a good flavor and texture. Another object of the present invention is to provide yeast donuts having 30/100 cm ² or more of an approximately elliptical hollow section having a major axis of 7 mm or more, and having a good flavor and texture.

The present invention is an approximate ellipse having a major axis of 5 mm or more in one section when horizontally divided into two, which is produced by a method of oiling using a dough swelled by adjusting the fermentation expansion rate by yeast fermentation to 27-70%. The gist of yeast donuts is characterized by having a hollow cross section of 20/100 cm ² or more.

Moreover, this invention is manufactured by the method of oiling using the dough which swelled by adjusting the fermentation expansion rate by yeast fermentation to 30 to 47%. The gist of yeast donuts is characterized by having approximately elliptical hollow cross-sections of 30 pieces / 100 cm ² or more.

According to the present invention, it is possible to provide yeast donuts having a plurality of cavities unique to the inner phase and having a good flavor and texture. In addition, the yeast donuts of the present invention have little oil absorption, are difficult to wrinkle and crush, and have a tight texture.
In the yeast donuts of the present invention, there are 20/100 cm ² or more of approximately elliptical hollow cross sections with a major axis of 5 mm or more, a texture that is not so much, oil dozing on the donut surface is small, and wrinkles and crushing are difficult to occur. It became possible to provide the kind. In addition, the yeast donuts of the present invention have 30/100 cm ² or more of roughly elliptical hollow cross sections with a major axis of 5 mm or more, have a tight texture, less oil bleeding on the donut surface, and less likely to be wrinkled or crushed. East donuts can now be provided.

The yeast donuts of the present invention have an approximately elliptical cavity cross section with a major axis of 5 mm or more in one section when horizontally divided into 20/100 cm ² or more, preferably a roughly elliptical cavity section with a major axis of 7 mm or more. It is characterized by containing not less than 100 pieces / 100 cm ² . It can be produced by a method of oiling using a dough that has been swelled by adjusting the rate of fermentation expansion by yeast fermentation to 27 to 70%, preferably 30 to 47%.

<Characteristics of yeast donut cavities>
In general, yeast donuts swell immediately on the surface of the oil when oiled. With the characteristics at this time, the shape of yeast donuts can be classified into three.
One is a shape in which there are two oilable surfaces represented by the most typical torus (steric ring) -like shape of yeast donuts (hereinafter referred to as “east donuts”). The surface that comes into contact with oil first when dipping oil is called the lower surface of the yeast donut, and the surface that comes into contact with air is called the upper surface. After oiling for a certain time, it is turned over and fried for a certain time to complete. In that case, there is often a portion that does not sink into the oil and does not have a fried color. That part is sometimes called the white line. In the present invention, the white line in the yeast donut is the interface between the oil and the gas phase when the upper or lower surface of the donut is floated on the oil level regardless of whether the color is white or not. Is defined as a 5 mm wide region centered on the middle line of two lines in contact with the fabric.
The second one has a shape in which there is only one oiling surface (hereinafter, referred to as “eccentric gravity donut”) because a specific side face with a biased center of gravity always faces downward. For example, a rod-shaped donut bends gently either way when oiled, and cannot be turned over. Such a donut needs to be submerged or oiled while being sunk in order to let fire through. Also in the eccentric gravity center donut, assuming a contact surface with the oil surface virtually, 10 mm from the surface toward the upper surface is defined as a white line following the yeast donut.
The third is a spherical shape or a spherical shape in which an oiled surface is not specified (hereinafter referred to as “omnidirectional donut”). Since there is no specific surface, there is no top and bottom. Oil while rolling, or lightly oil and then submerge with a net.
The yeast donuts of the present invention are thus classified into three shapes, but are not particularly limited as long as they are fermented by yeast fermentation.

The east donut or eccentric centroid donut cavity of the present invention, when divided into two along the white line, has a number of distorted ellipses (cornered corners) as seen on the left of FIG. (Hereinafter referred to as “substantially oval”). When measuring the distance between two points on an arbitrary circumference, the longest part is called the major axis.
On the other hand, when the yeast donut of the present invention is cut vertically, as shown in the middle of FIG. 1 and in FIG. 2 (30 minutes by proof), many of the distorted ellipses extend vertically in the horizontal bisection plane. Observed. Such a space that is clearly distinguished from bubbles found in the internal phase of a normal yeast donut will be referred to as a cavity hereinafter. East donuts with cavities that have a distorted elliptical cross-section and a vertically extending cavity are distinctly different from those that happen to be pierced by unsuccessful donuts. Think of it not.

  By adjusting the dough expansion rate lower than usual, the mechanism that creates large cavities when dipping is not enough to produce carbon dioxide or alcohol, so normal fine bubbles are less likely to form during dipping, while from the bottom. It is considered that the dough is heated and water becomes steam inside and expands toward the upper surface to form a plurality of large cavities. I think it is important that the dough is in a balanced state to the extent that the cell membrane is not fragile, for example, the dough is non-uniform but moderately fermented, and the gluten is moderately strong.

  In the omnidirectional donut of the present invention, when it is oiled while rotating, it expands toward the center. When arbitrarily divided on a plane passing through the approximate center of gravity (hereinafter simply referred to as simple division), approximately elliptical cavities are arranged at equal intervals in a concentric direction. It becomes a cavity extending from the lower surface to the upper surface by oiling so as not to rotate such as sandwiching between nets.

<Method of counting cavities per unit area of yeast donuts>
Dividing the cavity of the yeast doughnut or the eccentric gravity center donut according to the present invention into two along the white line is defined as horizontal bisection. This is because yeast donuts cannot be accurately divided at the center line of the white line when cutting with a kitchen knife, so if you divide so that the white line with a width of about 1 cm does not protrude, there is a problem in counting the number of cavities. Means no. The number of cases where the major axis of the approximate elliptical shape of one of the hollow cross sections generated when the yeast donuts are horizontally divided into two or simply divided according to the shape is larger than a specific size is counted. The number of cavities per unit area is determined by dividing by the cross-sectional area of the cut surface. As a specific method, the major axis of the cavity cross section may be directly counted with a ruler, or may be counted using a tracing graph paper or a ruler on paper that has been captured by a scanner and printed. If a computer is available, it can also be counted by image processing.
The cross-sectional area of the cut surface may be measured using a trace graph paper or a ruler on paper after being captured by a scanner. If a computer is available, it can also be measured by image processing.

The yeast donuts of the present invention can be produced by adjusting the fermentation so that the dough expansion rate is 27 to 70%, preferably 30 to 47%.
When the dough expansion rate is less than 27%, a cavity is formed, but the yeast donut itself has a small swelling and a soft texture cannot be obtained. When the dough expansion rate exceeds 70%, the texture of the inner phase becomes finer and the texture is completely lost, resulting in a texture of normal yeast donuts.
The fabric expansion rate is measured by performing a fabric expansion rate test. The fermentation conditions can be determined by trial and error by making several trials of yeast donuts, but it seems desirable to set the conditions easily by conducting a dough expansion rate test. If the fermentation conditions are determined only once at the beginning, it is not necessary to change the production conditions thereafter.

[Dough expansion test]
Measurement of dough expansion rate immediately before oiling The dough volume at the start of measurement is measured with a volume measuring machine. An example of such an apparatus is SELNAC VM-150 (Astex Corp.). The volume at this time is V ₀ . Take specific conditions (temperature, time) fermentation. Immediately after t minutes from the start of measurement, the volume is measured with a volume measuring machine, and the volume at this time is defined as Vt. The dough expansion rate is calculated by the following formula. Here, it is also possible to measure V ₀ and Vt by fermentation in a graduated cylinder instead of the volume measuring device.
[Formula 1]
Material expansion rate (%) = (Vt−V ₀ ) / V0 × 100
Where V ₀ : the volume of the dough at the start of measurement
Vt: the volume of the dough after t minutes

The present invention is characterized in that it is produced in a low-fermentation state, which is unthinkable with ordinary yeast donuts. In order to produce the donut of the present invention stably, it is necessary to specifically adjust the fermentation. The conditions for fermentation control can be determined by specifying the yeast amount, fermentation temperature, and fermentation time so that the expansion rate of the dough by fermentation shown below falls within a specific range. Although the effect of blending is not so great, it may be affected by special blending conditions such as adding a substance having an inhibitory action on fermentation or adding a high concentration of saccharides to increase the osmotic pressure. Whatever the formulation, it can be set as appropriate according to the type of yeast to be selected, the fermentation apparatus used in the process, and the working environment. There is a method of performing the fermentation only once, such as a no-time method, in which case the result of Equation 1 can be determined as the fermentation expansion rate. In general, take primary fermentation, proof. In that case, the dough expansion rate is obtained under each condition, and the fermentation expansion rate of the dough of the present invention can be obtained from the following equation. In addition, in order to adjust fermentation, the influence of bench time etc. is small.
[Formula 2]
Fermentation expansion rate (%)
= (100 + dough expansion rate of primary fermentation) x (100 + dough expansion rate of proof)-100
In general production, since the fermentation temperature is constant, for example, a predetermined amount of one-half to one-third of the normal addition amount is added, and the mixing and koji temperature is fixed, If the fermentation expansion rate is determined and the fermentation time is determined, the fermentation conditions can be easily set.

The specific example of the manufacturing method of the yeast donuts of this invention is described.
The raw material of the yeast donuts of this invention will not be specifically limited if it is normally used. That is, wheat flour is the main raw material, and examples thereof include eggs, sugars, fats and oils, skimmed milk powder, salt, and yeast.

  The flour as the main raw material may be any as long as it is normally used. An appropriate amount of strong flour, medium flour, weak flour or other flour can be mixed and used.

  The egg is preferably a normal whole egg, but a frozen egg, a dried egg, a liquid egg, or the like may be used. Any salt can be used as long as it is generally used in yeast donuts.

  In addition to sucrose such as white sucrose and granulated sugar, one or more saccharides such as glucose, fructose, lactose, maltose, sugar alcohol, and starch hydrolyzate can be used as the saccharide in the present invention.

  The fats and oils used in the present invention may be animal or vegetable, such as butter, margarine, shortening, lard, refined lard, refined head, soybean oil, rapeseed oil, corn oil, cottonseed oil, palm oil and hydrogenation thereof. Oils and fats, transesterified oils and the like can also be used.

  As for skim milk powder, milk products such as milk and condensed milk may be used.

  The yeast is not particularly limited, such as fresh yeast, dry yeast, and instant dry yeast. It is recommended to select a well-controlled one whose dough expansion rate changes depending on the type of yeast and the storage condition.

  Moreover, starches, such as pregelatinized starch, corn starch, potato starch, nuts, a fragrance | flavor, a spice, an emulsifier, etc. can be mix | blended as needed.

  Mixing and soaking temperature are not particularly limited as long as they are generally performed, but the soaking temperature affects the subsequent fermentation. It is desirable to fix at 1.0 ° C, preferably about ± 0.5 ° C.

  The yeast donuts of the present invention are produced by mixing a raw material and yeast donut dough prepared by mixing water with primary fermentation, splitting, molding and wrapping, bench time, and proof (secondary fermentation). Can be produced by adjusting the fermentation.

  The regulation of the fermentation is such that the dough expansion rate from the start of the primary fermentation to after the proofing is 27% to 70%, preferably 30 to 47%. Fermentation can be controlled by reducing the amount of yeast, using yeast that is difficult to ferment, reducing the amount of sugar, using sugar that is difficult to ferment, shortening the fermentation time, and adjusting the fermentation temperature. For example, those that suppress fermentation, such as skim milk powder, may be added, but these can be performed alone or in combination.

At the fermentation temperature of 27 to 29 ° C., when the standard amount of raw yeast added is 1 to 2% by weight, the primary fermentation time is 10 to 40 minutes and the proof time is 20 to 40 minutes.
The size of the division is not particularly limited, but typically the dough is divided into 20 g to 100 g, preferably 60 g to 80 g per piece.

  The molding method is not particularly limited. However, if there are twists, twists, crossings, etc., as in the case of twisting, the dough may be compressed by expansion during oiling, and the cavities may not be formed well. Therefore, a shape without twisting, twisting, crossing, or the like, such as a spherical shape, an ellipsoid, a ring shape, or a rod shape, is preferable.

  The oil dough may be obtained by a conventional method. For example, the yeast donuts of the present invention can be obtained by oiling at a temperature of 160 to 200 ° C. for 1 minute to 5 minutes, more preferably at 170 to 190 ° C. for 3 to 5 minutes. . In order to suppress the variation in quality, it is desirable to carry out at a specific temperature. As an oiling method, a submergence method in which the donut is completely submerged may be used.

  Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these examples.

(Production conditions)
The formulation followed the formulation table in Table 1. As shown in the process chart of Table 2, the ingredients other than fresh butter are blended, mixed for 1 minute at low speed and for 4 minutes at medium speed, and then added with fresh butter for 1 minute at low speed and mixed for 4 to 5 minutes at high speed. did. The soaking temperature was 27 ° C. After setting the floor time at 28 ° C. for a predetermined time, the floor time was divided and the bench time was 10 minutes at room temperature. After ring forming, proofing was performed at 28 ° C. for a predetermined time, then fried at 180 ° C. for 1 minute and 40 seconds, inverted and further fried for 1 minute and 40 seconds to produce an yeast donut.

(test)
In order to investigate the relationship between the dough expansion rate and the formation of cavities in yeast donuts, the amount of yeast (0.5 parts by weight, 1 part by weight, 1.5 parts by weight, 2 parts by weight, 3 parts by weight, 4 parts by weight), primary fermentation (5, 10, 20, 30, 40, 60 minutes) and secondary fermentation (5, 10, 20, 30, 40, 50 minutes) were used for the test.

(Evaluation)
After producing the yeast donut, it was allowed to stand for 2 to 3 hours, and then the volume “the volume of the yeast donut after oiling” was measured according to the criteria shown in Table 3, and the sensory test was conducted according to the criteria shown in Table 4. The evaluation of the east donut cavities was performed by dividing the donut horizontally into two parts and counting the cavities for each length of the major axis. The number of cavities per 100 cm ² area was counted for each of five yeast donuts and divided by the cross-sectional area to obtain an average value.
The primary fermentation and the dough expansion rate in the proof are the volume of the dough immediately before the primary fermentation or just before the start of the proof, V ₀ , and the volume of the dough after a predetermined time Vt (SELNAC VM-150 Co., Ltd.). Astyx Co., Ltd.), the primary fermentation expansion rate and the proof expansion rate were determined according to the above-described formula 1, and the fermentation expansion rate was determined according to the formula 2.
The results are shown in Table 5. The standard deviation of the number of cavities per average 100 cm ² area is shown in Table 6.
Actual photographs of tests 5, 7, and 9 in Table 5 are shown in FIGS. In FIG. 2, the upper stage is a vertical section. The lower part is a horizontal two-section.

  From these results in Tables 5 and 6 and FIGS. 2 and 3, it is understood that yeast donuts having 20 or more cavities having a major axis of 5 mm or more can be obtained by adjusting the fermentation expansion rate to 16 to 70%. In addition, by adjusting the fermentation expansion rate to 27 to 70%, 20 or more cavities with a major axis of 5 mm or more with sufficient volume after oiling, 17 or more cavities with a major axis of 6 mm or more, and cavities with a major axis of 7 mm or more It can be seen that yeast donuts having 13 or more and 10 or more cavities having a major axis of 8 mm or more can be obtained. Furthermore, by adjusting the fermentation expansion rate to 30-47%, 56 or more cavities having a major axis of 5 mm or more, a cavity having a major axis of 6 mm or more, and 48 or more cavities having a major axis of 7 mm or more are sufficient. It can be seen that yeast donuts having 47 or more and 31 or more cavities having a major axis of 8 mm or more can be obtained. It can be seen that yeast donuts having a plurality of cavities can be obtained by adjusting fermentation in this manner.

  In addition, surprisingly, the dough after the fermentation of yeast donuts adjusted to 27-70% with the rate of expansion of the fermentation is fully expanded after oiling despite the small volume. In the dough of the yeast donut adjusted to 30 to 47% by fermentation expansion rate, the volume after cooling to room temperature becomes a size comparable with the normal yeast donut as shown in the reference example.

Yeast donuts were produced with a primary fermentation expansion rate of 11.3%, a proof expansion rate of 30.6%, and a fermentation expansion rate of 45.4%. Specific blending and production conditions are as shown in Tables 7 and 8. Others were manufactured and evaluated in the same manner as in Example 1.
As a result, a yeast donut with a small texture was obtained. Table 9 shows the number of cavities per 100 cm ² area.

  FIG. 4 shows a horizontally divided cross section of Tests 17, 18, and 19. Compared to the standard size of 60 g of dough cavities of 20 and 100 g of dough, the cavity is smaller in the direction of the longer diameter when it is as small as 20 g, and the direction of the longer diameter as it is as large as 100 g. There is a tendency to shift to.

An omnidirectional donut was produced with a primary fermentation expansion rate of 10.9%, a proof expansion rate of 29.4%, and a fermentation expansion rate of 43.5%. Specific blending and production conditions are as shown in Tables 10 and 11. As a result, a textured yeast donut was obtained, and the number of cavities per average 100 cm ² area of 5 mm or more or 7 mm or more was 126 and 73.5, respectively. Real photographs of horizontal division into two and vertical division from the center are shown in FIGS.

It is the photograph replaced with drawing which shows the optimal Example of this invention in contrast with control (reference example). FIG. 6 is a photograph replacing a drawing showing actual products of tests 5, 7, and 9 in Table 5. FIG. The upper stage is a vertical cross section, and the lower stage is a horizontal bisection cross section. FIG. 3 is a photograph replacing the drawing showing the outer shape of the actual product in FIG. 2. 6 is a photograph replacing a drawing showing a horizontal two-sectioned section of Example 2. FIG. FIG. 10 is a photograph replacing a drawing showing a horizontal two-part cross section of Example 3. FIG. 10 is a photograph replacing a drawing showing a longitudinal section of Example 3.

Claims (2)

A roughly elliptical hollow cross section with a major axis of 5 mm or more in one cross section when horizontally divided into two, produced by a method of oiling using a dough expanded by adjusting the fermentation expansion rate by yeast fermentation to 27-70% Yeast donuts characterized by having 20 pieces / 100 cm ² or more. The fermentation expansion rate of the dough is adjusted to 30 to 47%, and one of the cross sections when horizontally divided into two has 30 or 100 cm ² of approximately elliptical hollow sections with a major axis of 7 mm or more. East donuts.