JPH05168396A - Method for thawing and fermenting frozen yeast donut dough - Google Patents

Abstract

(57) [Summary] (Modified) [Objective] The present invention is intended to provide a necessary amount of good quality yeast donut dough. [Composition] Unfermented frozen yeast donut dough is thawed and heated until the temperature of the center of the dough rises to 14 ° C or higher under a predetermined temperature and humidity environment, and then the temperature of the center of the dough is set under a predetermined temperature environment. A method for thawing and fermenting a frozen yeast donut dough that is heated to a predetermined temperature at a constant heating rate and then fermented under temperature control. Unfermented yeast donut dough is stored in a low-temperature freezing environment, and at a preset time, it is thawed and heated until the center temperature of the dough reaches 14 ° C or higher under a predetermined temperature and humidity environment, and then the predetermined A method for thawing and fermenting a frozen yeast donut dough which is obtained by raising the central temperature of the dough to a predetermined temperature at a constant heating rate in a temperature environment, and then fermenting the dough under temperature control.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for thawing and fermenting frozen yeast donut dough for obtaining good quality yeast donuts.

[0002]

2. Description of the Related Art A general method for producing yeast donuts is as follows.

First, water is added to flour, sugar, yeast and other raw materials and mixed to form dough dough. The dough is then first fermented, divided and rounded. Take the bench time of the rolled dough, shape it, take the proof and fry it to get the yeast donut product.

In addition to the above, the dough obtained by mixing the raw materials is molded, then rapidly frozen to distribute the frozen product, and if necessary, the required amount of frozen dough is thawed, fermented and fried, The method of using yeast donuts is becoming popular.

As a method for thawing and fermenting the frozen yeast donut dough, thawing at room temperature or thawing and fermentation using a fermentation chamber is generally used.

[0006]

According to the above-mentioned general production method, since yeast donuts are produced from raw material blending, not only does it take a considerably long time from the start of work to a product, but also a necessary amount. However, there is a problem in that the reduction in efficiency that occurs due to only manufacturing is unavoidable, and further, the manufacturing conditions and the like are always made uniform, and it is not possible to mass-produce homogeneous products.

When thawing at room temperature is adopted in the method of freezing and storing the dough, the thawing condition and the fermentation condition are not always constant, so that the fermentation condition is improved and the fermentation condition is kept constant. It is difficult to keep. This is a big obstacle because the quality of the product is not stable when it is fried every day at a donut shop.

Further, when the thawing method utilizing the fermentation chamber is adopted, since the temperature difference between the product temperature of the frozen dough and the thawing environment temperature of the fermentation chamber is large, the temperature difference between the central portion and the surface portion of the dough is large. However, there is a problem in that the quality of the product deteriorates due to insufficient fermentation in the central part of the dough and excessive fermentation in the vicinity of the surface, which causes pear skin on the product surface.

[0009]

[Means for Solving the Problems] In order to improve the above-mentioned problems of the prior art, the present invention provides stable and good quality by thawing and fermenting frozen yeast donut dough under a specific environment. I succeeded in obtaining an East Donut.

That is, in the present invention, unfermented frozen yeast donut dough is heated at a temperature of 15 to 22 ° C. and a humidity of 40 to 60.
% Thaw and heat until the center temperature of the dough reaches 14 ° C or higher, and then the temperature of the environment at a heating rate of 1 ° C / min or higher in an environment of 50 to 70% humidity. Is 35
Raise the temperature up to ~ 40 ° C, and change the environment to a humidity of 5
It is a method for thawing and fermenting frozen yeast donut dough, which is characterized by performing fermentation at 0 to 70% at a temperature of 35 to 40 ° C. Another invention is to store unfermented frozen yeast dough dough in an environment of −30 to −10 ° C. and set the ambient temperature to 0 at an environment of a humidity of 40 to 60% at a predetermined time. 15-2 at a heating rate of 5 ° C / min or more
The temperature is raised to 2 ° C., then the temperature of the center of the dough is 40 to 60% and the temperature is 15 to 2 until the temperature of the central part becomes 14 ° C. or higher.
The environment temperature of 2 ° C is maintained, and then the environment temperature is set to 3 ° C at a heating rate of 1 ° C or more per minute in an environment of humidity 50 to 70%.
It is a method of thawing and fermenting frozen yeast donut dough, which is characterized in that the temperature is raised to 5 to 40 ° C and the environment is further fermented at a humidity of 50 to 70% and a temperature of 35 to 40 ° C.

To explain the present invention in more detail, unfermented yeast donut dough stored in a freezer has a humidity of 40 to 60% and a temperature of 15 to 22.degree. Thaw and raise the temperature until the temperature rises above ℃ (this temperature increase is referred to as the previous temperature increase). Then, the environment temperature is raised at a speed of 1 ° C. or more per minute under the environment of the humidity of 50 to 70%. This temperature rise is due to an environmental temperature of 35-35.
Continue until the temperature reaches 40 ° C. (hereinafter, this temperature increase is referred to as the latter stage temperature increase). When the environmental temperature reaches 35 to 40 ° C., the dough temperature, especially the temperature at the center of the dough, is several degrees lower. At the stage where the latter stage temperature rise is completed,
The environmental condition as it is, that is, the humidity of 50 to 70% and the temperature of 35 to 40 ° C. are maintained. While maintaining this environmental condition, the dough temperature becomes almost the same as the environmental temperature, and the fermentation proceeds during this period. Fermentation under the above environmental conditions is 5
~ 30 minutes but ends when the donut dough is in the proper fermentation state. The time to reach the appropriate fermentation state varies depending on the size, shape, temperature rise history, etc. of the dough.Therefore, determine the optimal time in advance for each donut variety to be produced, and in the case of the same variety production, After that, the time may be adopted.

During the above process, the frozen yeast donut dough is thawed, and the substantial fermentation starts gradually when the dough temperature exceeds 20 ° C, and the full-scale fermentation proceeds from around 30 ° C. At the end of the process, the yeast dough has reached a proper fermentation state. After that, you can get yeast donuts by taking rack time as usual and frying.

Next, another method of the present invention will be described.
First, unfermented frozen yeast donut dough-3
Store in an environment of 0 to -10 ° C. At a predetermined time, the environmental temperature is raised in an environment of 40 to 60% humidity to 15 to 22 ° C. at a heating rate of 0.5 ° C./minute or more.
The predetermined time is defined as the time obtained by advancing the time required for all the steps of the present invention from the time when the donut should be fried.

Next, the environment is kept as it is until the temperature of the central portion of the dough reaches 14 ° C. or higher. That is, humidity 40 to 60
%, The temperature of 15 to 22 ° C. is maintained (hereinafter, the temperature increase up to this point is referred to as the previous stage temperature increase). After that, the humidity is 50-70%
Under the environment, the temperature of the environment is raised at a rate of 1 ° C. or more per minute until the temperature of the environment reaches 35 to 40 ° C., and the environment is kept as it is, that is, the temperature is 35 to 40 ° C. and the humidity is 50.
The dough is fermented at ˜70% (hereinafter, this temperature increase is referred to as the latter temperature increase). Continuation of fermentation in this environment is exactly the same as in the case of the above invention. That is, the optimum value is obtained in advance for each kind of yeast donut to be produced, and thereafter, the time is adopted. In the above two methods, it is desirable to use a dough conditioner in which the predetermined environmental conditions of the present invention are set in a program.

In the above-mentioned method, if the environmental temperature is 15 ° C. or lower in the previous stage of temperature rise, the fried product has a small volume and the surface has a smooth skin, so that it is not a good product. Similarly, if the ambient temperature is 22 ° C. or higher in the previous stage of temperature rise, the temperature difference between the surface portion and the central portion of the dough becomes large, resulting in uneven thawing and fermentation.
This causes large blisters on the surface of the fried product.

If the humidity is 40% or less when the temperature of the first stage is increased, the moisture on the surface of the dough sublimes or evaporates, and the skin of the fried product becomes too hard. On the other hand, when the humidity is 60% or more, the dough is thawed, dew condensation occurs on the surface of the dough during the temperature rise, and the surface portion of the dough has excessive water content. For this reason, the dough tends to bite into the wire mesh during frying, and a mesh pattern called a screen mark appears too strongly. Also, the amount of oil absorbed during frying increases, and the product has a poor texture,
Oil consumption also increases. The temperature rising rate of the latter stage temperature rise is 1.
If the temperature is slower than 0 ° C / minute, the fried product has a small volume, and it takes too much time, so that the water content may be blown off, resulting in a defective internal phase. The texture of the product becomes hard and it ages quickly, which is not preferable.

When the increase rate of the environmental temperature at the time of the preceding stage temperature increase of the method of the other invention is slower than 0.5 ° C./min, the fried product has a small volume and the surface becomes a smooth skin, resulting in a good product. I won't.

Further, if the humidity at the time of raising the temperature of the former stage is out of the limited range, the same phenomenon as that outside the range of limitation of the humidity at the time of raising the former stage temperature of the first method occurs, which is not preferable.

[0019]

Example 1 A yeast donut dough was prepared by the usual method with the following composition.

Strong wheat flour 100 parts by weight Sugar 10 〃 shortening 10 〃 whole egg 8 〃 skimmed milk powder 4 〃 monoglyceride 0.6 〃 yeast 6 〃 yeast food 0.2 〃 water 42 〃

The obtained dough was divided and molded into a ring shape of 45 g each, frozen in a contact freezer at -35 ° C, and stored in a freezer at -20 ° C for 30 days.

The frozen donut dough at -20 ° C was left for 60 minutes in an environment of 20 ° C and a humidity of 50%. The center temperature of the dough after 60 minutes was 18 ° C.

Then, the humidity was set to 60% and the environmental temperature was raised to 38 ° C. over 15 minutes (the temperature rising rate was 1.2 ° C.).
/ Min). Furthermore, it was left for 35 minutes under the environmental conditions of 38 ° C. and a humidity of 60%. Then, the dough was taken out from this environment, a rack time was taken for 10 minutes at room temperature, and each side was fried with a frying oil of 180 ° C. for 50 seconds to obtain a yeast donut product.

[0024]

Example 2 Frozen donut dough prepared in Example 1 (-
(Stored at 20 ° C.) was transferred to a dough conditioner set at −20 ° C., and after 8 hours, the internal environment of the dough conditioner was raised to 20 ° C. over 35 minutes while maintaining a humidity of 50% ( Temperature rising rate is 1.14 ° C /
Minutes).

Furthermore, the environment as it is (20 ° C., humidity 50)
%) Was maintained for 25 minutes to bring the center temperature of the dough to 18 ° C. Then, while maintaining the environment of the dough conditioner at 60%, the temperature was raised to 38 ° C. in 15 minutes, and the environment as it was was maintained for 35 minutes. Then, remove the dough from the dough conditioner, take a rack time of 10 minutes, 1
Frying was performed for 50 seconds on each side with 80 ° C. frying oil to obtain a yeast donut product.

[0026]

Comparative Example 1 (Thawing at Room Temperature) The frozen yeast doughnut dough prepared in Example 1 was thawed by leaving it in a room at 25 ° C. and 80% humidity for 60 minutes. The dough temperature reached 24 ° C. Then ferment for 40 minutes in a proofer at 38 ° C and 60% humidity,
A rack time of 10 minutes was taken, and fried oil at 180 ° C. was fried for 50 seconds on each side to obtain a yeast donut product.

[0027]

Comparative Example 2 (Thawing in Fermentation Chamber) The frozen dough of yeast donut produced in Example 1 was placed in a fermentation chamber at 28 ° C. and 80% humidity,
It was left for thirty minutes to thaw. Then, 38 ℃, humidity 60
A proofer was taken for 35 minutes, fermented for 35 minutes, fried for 10 minutes, and fried in 180 ° C. frying oil for 50 seconds on each side to obtain a yeast donut product.

[0028]

Comparative Example 3 The yeast dough frozen dough produced in Example 1 was left to stand in an environment of 10 ° C. and a humidity of 50% for 50 minutes for thawing and heating. Then, set the humidity to 60% and 1.4 ℃
The ambient temperature is raised to 38 ° C. at a temperature rising rate of
Fermentation was carried out by keeping the environment at 60 ° C and humidity of 60% for 40 minutes. Fermented dough takes 10 minutes of rack time, 18
Frying was performed for 50 seconds on each side with frying oil at 0 ° C. to obtain a yeast donut product.

[0029]

Comparative Example 4 The frozen dough of yeast donut produced in Example 1 was left to thaw for 60 minutes in an environment of 25 ° C. and a humidity of 50%. Next, the humidity was set to 60%, the environmental temperature was raised to 38 ° C. at a temperature rising rate of 1.3 ° C./min, and fermentation was carried out while maintaining the environment of 38 ° C. and 60% humidity for 20 minutes. The fermented dough was taken for a rack time of 10 minutes and fried with frying oil at 180 ° C. for 50 seconds on each side to obtain a yeast donut product.

[0030]

Comparative Example 5 The frozen dough of yeast donut produced in Example 1 was left to thaw for 50 minutes in an environment of 20 ° C. and a humidity of 30%. Then, the humidity is set to 60%, the environmental temperature is raised to 38 ° C. at a temperature rising rate of 1.11 ° C./minute,
Fermentation was carried out by maintaining the environment at a humidity of 60% for 30 minutes. Fermented dough takes a rack time of 10 minutes, 180 ℃
It was fried for 50 seconds on each side to obtain a yeast donut product.

[0031]

COMPARATIVE EXAMPLE 6 The yeast dough frozen dough produced in Example 1 was left to thaw for 60 minutes in an environment of 20 ° C. and a humidity of 70%. Then, the humidity is set to 60%, the environmental temperature is raised to 38 ° C. at a temperature rising rate of 1.11 ° C./minute,
Fermentation was carried out by maintaining the environment at a humidity of 60% for 30 minutes. Fermented dough takes a rack time of 10 minutes, 180 ℃
It was fried for 50 seconds on each side to obtain a yeast donut product.

[0032]

COMPARATIVE EXAMPLE 7 The yeast dough frozen dough produced in Example 1 was left to thaw for 60 minutes in an environment of 20 ° C. and a humidity of 50%. Then, the humidity is set to 60%, the environmental temperature is raised to 38 ° C. at a temperature rising rate of 0.45 ° C./minute,
Fermentation was carried out by maintaining the environment at a humidity of 60% for 20 minutes. Fermented dough takes a rack time of 10 minutes, 180 ℃
It was fried for 50 seconds on each side to obtain a yeast donut product.

[0033]

Comparative Example 8 Frozen donut dough prepared in Example 1 (-
(Stored at 20 ° C) is transferred to a dough conditioner set at -20 ° C, and after 8 hours, the internal environment of the dough conditioner is kept at 18% while maintaining a humidity of 50%.
The temperature was raised to 20 ° C. over 0 minutes (the temperature rising rate was 0.2
2 ° C / min). Furthermore, the environment as it is (20 ° C, humidity 5
(0%) was maintained for 25 minutes to set the center temperature of the dough to 18 ° C. Then, while maintaining the environment of the dough conditioner at 60%, the temperature was raised to 38 ° C. in 15 minutes, and the environment as it was was maintained for 35 minutes. Then, remove the dough from the dough conditioner, take a rack time of 10 minutes, 1
Frying was performed for 50 seconds on each side with 80 ° C. frying oil to obtain a yeast donut product.

In the above, when Examples 1 and 2 and Comparative Examples 1, 2, 3, 4, 5, 6, 7, and 8 were compared under each condition, the results shown in Tables 1 and 2 were obtained.

[0035]

[Table 1]

[0036]

[Table 2]

[0037]

[Effects of the Invention] A frozen dough for yeast donuts is held in a donut shop, and either of the two methods of the present invention is carried out as necessary, so that yeast donut products of stable and good quality can be obtained. The effect is that it can be provided to customers without aging.

In any of the methods of the present invention described above, the use of the dough conditioner in which the environmental conditions of the present invention are programmed has the effect of significantly reducing the work in the donut shop.

In particular, in the latter method of the present invention, the dough shop for the next day can be prepared before the donut shop is closed, and on the next day, the worker can go to work and immediately fried the fermented dough.

Claims (2)

[Claims] 1. The unfermented frozen yeast donut dough is thawed and heated until the center temperature of the dough becomes 14 ° C. or higher in an environment of a temperature of 15 to 22 ° C. and a humidity of 40 to 60%, and then, In an environment with a humidity of 50 to 70%, the environmental temperature is raised at a temperature increase rate of 1 ° C. or more per minute until the temperature of the environment reaches 35 to 40 ° C.
A method for thawing and fermenting a frozen yeast donut dough, which comprises fermenting at a temperature of 35 to 40 ° C. 2. An unfermented frozen yeast donut dough is stored in an environment of −30 to −10 ° C., and an ambient temperature of 0.
The temperature is raised to 15 to 22 ° C. at a heating rate of 5 ° C./minute or more, and then the environment of humidity 40 to 60% and temperature 15 to 22 ° C. is set until the temperature of the central portion of the dough reaches 14 ° C. or more. Then, the temperature of the environment is raised at a temperature rising rate of 1 ° C. or more per minute in an environment of 50 to 70% humidity until the temperature of the environment becomes 35 to 40 ° C., and the environment is further adjusted to 50 to 70% humidity. The method for thawing and fermenting frozen yeast donut dough, which comprises fermenting at a temperature of 35 to 40 ° C.