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
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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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