Donut manufacturing method

Abstract

To provide a method for producing donuts that have a fluffy and moist interior, and a firm exterior, resulting in a contrasting and pleasant texture inside and out, and that retains the texture of freshly fried donuts even after storage. [Solution] A method for manufacturing donuts, characterized by comprising the steps of: preparing donut dough; deep-frying the prepared donut dough to obtain primary deep-fried donuts; applying batter to the primary deep-fried donuts; and deep-frying the primary deep-fried donuts with the batter applied again.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing donuts.

Background Art

[0002] Donuts include types such as cake donuts, yeast donuts, and French crullers. These common donuts are manufactured by deep-frying dough containing raw materials such as flour and starches.

[0003] By the way, in recent years, unique donuts with characteristics in raw materials used for dough and manufacturing methods, such as baked donuts and raw donuts, have also appeared on the market. For example, a donut with a unique texture called "Taiwanese donut" has gained popularity.

[0004] Taiwanese donuts are donuts manufactured by deep-frying dough with a coating. The inside of the donut has a fluffy and moist texture, while the outside has a crispy texture. This unique texture is the reason for its popularity.

[0005] However, donuts have a problem that the texture of the baked donuts is lost because the moisture inside the donut migrates to the outside or the donut dries over time. Especially in the case of Taiwanese donuts, over time, the fluffy and moist texture inside is lost and becomes a crispy texture, or the crispy texture outside is lost and becomes a moist texture. Therefore, there is a greater difference in texture between the inside and outside of the donut, and there has been a demand for a method to obtain a donut that retains the fluffy and moist texture inside and the crispy texture outside immediately after deep-frying even after storage after manufacturing.

[0006] Therefore, as a method for solving the above problems, the following methods have been studied more conventionally. For example, Reference 1 discloses a method for manufacturing baked goods, characterized by applying an oil with a rising melting point of 40°C or higher to the surface of the dough, followed by baking or frying, with donuts being given as an example of such baked goods. Reference 2 discloses a fried food that has been coated with a starch-based powder and then re-fried, and a donut is given as an example of such a fried food. Reference 3 discloses a method for producing donuts, characterized by heating the shaped donut dough with moist steam, then covering it with batter and frying it. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Japanese Patent Publication No. 2005-006651 [Patent Document 2] Japanese Patent Publication No. 2004-290023 [Patent Document 3] Japanese Patent Publication No. 2020-043821 [Overview of the project] [Problems that the invention aims to solve]

[0008] The methods described in the above references 1-3, which have been considered previously, had the following problems. According to the method in Reference 1, it is possible to obtain a donut that maintains a crisp texture for a long time, but it is not possible to obtain a donut that has both a crisp, crunchy texture and a fluffy, moist texture inside. While the method described in Reference 2 can produce donuts that retain their crisp texture for a long time, it was not possible to obtain donuts that had both a crisp texture and a fluffy, moist interior. According to the method in Reference 3, it is possible to obtain a donut that maintains a moist and soft texture for a long time, but it is not possible to obtain a donut that has a soft texture along with a chewy texture on the outside.

[0009] Therefore, the object of the present invention is to provide a method for producing donuts that have a fluffy and moist interior and a chewy exterior, resulting in contrasting and excellent textures inside and out, and that retain the texture of freshly fried donuts even after storage. [Means for solving the problem]

[0010] As a result of diligent research, the inventors of the present invention discovered that the above problem can be solved by using a manufacturing method that includes a specific step of applying batter to deep-fried donut dough and then deep-frying it again, and thus completed the present invention.

[0011] In other words, the present invention has the following configuration. (1) The process of preparing the donut dough, The process involves deep-frying the prepared donut dough to obtain pre-fried donuts, The process involves applying batter to the pre-fried donuts, A method for producing donuts, characterized by including the step of frying a first fried donut coated with batter again. (2) The method for producing a donut according to (1), wherein the donut dough contains a milk raw material in which the phospholipid content in the milk solids is 2% by mass or more. (3) The method for producing a donut according to (1) or (2), wherein the batter liquid contains wheat flour and starches other than wheat flour. [Effects of the Invention]

[0012] According to the manufacturing method of the present invention, it is possible to obtain a donut that has a fluffy and moist interior and a chewy exterior, resulting in a contrasting and excellent texture inside and out, and that retains the texture of a donut immediately after frying even after storage. [Modes for carrying out the invention]

[0013] Preferred embodiments of the present invention will be described below. The present invention is not limited by the following detailed description, and each component can be modified as appropriate without departing from the spirit of the invention.

[0014] The method for manufacturing donuts of the present invention (hereinafter simply referred to as "the manufacturing method of the present invention") is characterized by comprising the steps of: preparing donut dough; deep-frying the prepared donut dough to obtain primary deep-fried donuts; applying batter to the primary deep-fried donuts; and deep-frying the primary deep-fried donuts to which the batter has been applied again.

[0015] The following describes in more detail each step of the manufacturing method of the present invention. <Donut dough preparation process> In the manufacturing method of the present invention, first, a step of preparing donut dough is performed (hereinafter simply referred to as the "donut dough preparation step").

[0016] The donut dough used in the present invention is not particularly limited as long as it is a conventionally known donut dough, for example, yeast donut dough, cake donut dough, French cruller dough, etc. In the present invention, it is preferable that the donut dough used in the donut dough preparation step of the present invention be yeast donut dough, from the viewpoint of obtaining a donut that has a fluffier and moister texture inside, a donut with a good contrast in texture between the inside and outside, and a donut that retains the texture of a donut immediately after frying even after storage.

[0017] For the donut dough in the present invention, raw materials generally used for donut dough can be appropriately selected and used.

[0018] Examples of the raw materials that can be used for the above donut dough include, for example, starches, oils and fats, water, sugars, sugar alcohols, sweeteners, yeast, thickening stabilizers, enzymes, coloring agents, antioxidants, dextrin, casein, whey, cream, skim milk powder, fermented milk, milk, whole milk powder, yogurt, condensed milk, sweetened condensed milk, whole milk condensed milk, skim milk condensed milk, concentrated milk, pure fresh cream, compound cream, vegetable whipping cream, cheese, and other milks and dairy products, eggs such as whole eggs, egg yolks, and egg whites, liquors such as distilled liquors, brewed liquors, and liqueurs, emulsifiers, swelling agents, baking powder, yeast food, inorganic salts, salt seasonings such as salt, acidulants, bitter agents, preservatives, pH adjusters, freshness improvers, cocoa and cocoa products, coffee and coffee products, herbs, animal proteins and plant proteins, plant milk, fruits, fruit juices, fruit pulps, jams, fruit sauces, seasonings, spices, flavorings, vegetables, meats, seafood, and processed products thereof, and food materials and food additives such as plant and animal extracts such as consommé and bouillon. One or more selected from these can be used.

[0019]

[0020] The above-mentioned oils and fats are not particularly limited as long as they are used for food purposes. Examples include vegetable oils such as palm oil, palm kernel oil, coconut oil, corn oil, cottonseed oil, soybean oil, rapeseed oil, high erucine rapeseed oil, canola oil, rice oil, sunflower oil, high oleic sunflower oil, safflower oil, high oleic safflower oil, sesame oil, olive oil, peanut oil, evening primrose oil, cocoa butter, and monkey fat; animal oils such as beef tallow, pork tallow, chicken tallow, milk fat, fish oil, and whale oil; algal oils; oils and fats derived from microorganisms; and processed oils and fats obtained by subjecting these to one or more processes selected from hydrogenation, fractionation, and transesterification. One or more of these can be used.

[0021] Furthermore, fat compositions such as shortening, margarine, and butter can also be used as the above-mentioned fats and oils.

[0022] <<Milk raw materials containing phospholipids of 2% by mass or more in milk solids>> In the donut dough of the present invention, it is preferable to include a milk raw material having a phospholipid content of 2% by mass or more in the milk solids, particularly from the viewpoint of making it easier to obtain donuts with a fluffier and moister texture inside, resulting in donuts with a more contrasting and desirable texture between the inside and outside, and from the viewpoint of making it easier to obtain donuts that retain the texture of those immediately after frying even after storage.

[0023] Specific examples of the above-mentioned dairy raw materials include aqueous phase components produced when manufacturing butter oil from cream or butter, and are preferably made from milk such as cow's milk, goat's milk, sheep's milk, or human milk, and are especially preferably made from cow's milk.

[0024] The phospholipid content in the milk solids of the above-mentioned milk raw material is preferably 3 to 40% by mass, and more preferably 5 to 15% by mass.

[0025] The quantification of phospholipids in the milk solids of the above-mentioned milk raw materials can be carried out by conventionally known methods, such as the following. However, the appropriate extraction method varies depending on the form of the milk raw material, and therefore the quantification method is not limited to the methods described below.

[0026] First, lipids from the milk raw material are extracted using the Folch method. Next, the extracted lipid solution is decomposed by a wet decomposition method (according to the wet decomposition method described in "Hygienic Testing Methods and Annotations 2000, 2.1 Food Composition Testing Methods," edited by the Pharmaceutical Society of Japan), and then the amount of phosphorus is determined by the molybdenum blue absorbance method (according to the quantitative determination of phosphorus by molybdic acid described in "Hygienic Testing Methods and Annotations 2000, 2.1 Food Composition Testing Methods," edited by the Pharmaceutical Society of Japan). From the determined amount of phosphorus, the amount of phospholipids (g) per 100g of milk solids in the milk raw material is calculated using the following formula. Phospholipid (g / 100g) = [Phosphorus content (μg) / (Milk raw material - Moisture content of milk raw material (g)) × 25.4 × (0.1 / 1000)]

[0027] The method for producing the aqueous phase component generated when manufacturing butter oil from the above cream is not particularly limited, but examples include the following:

[0028] First, cream, preferably with a fat concentration of 30-40% by mass, obtained by centrifuging milk, is heated on a plate, and the fat concentration of the cream is increased to 70-95% by mass using a centrifuge. Next, the emulsion is broken down using an emulsifier, and the cream is processed again using a centrifuge to obtain butter oil. The aqueous phase component mentioned above is generated as a byproduct of the butter oil in the final centrifugal separation step.

[0029] The method for producing the aqueous phase component generated when manufacturing butter oil from the butter described above is not particularly limited, but examples include the following methods.

[0030] First, the butter is melted in a melting machine and heated in a heat exchanger. Butter oil is obtained by separating this mixture in a centrifuge. The aqueous phase component is a by-product of the butter oil during the final centrifugation step. Regular butter is used in the production of this butter oil.

[0031] In the present invention, the above-mentioned dairy raw materials may also be used in the form of further concentrated, dried, or frozen products. However, it is preferable not to use products that have been concentrated using solvents from the viewpoint of flavor.

[0032] Furthermore, the above-mentioned dairy raw material may be subjected to acid treatment. The acid treatment method may be to add acid to the above-mentioned dairy raw material, or it may be to perform fermentation treatment such as lactic acid fermentation on the above-mentioned dairy raw material.

[0033] Examples of acids that can be added to the above-mentioned dairy ingredients include inorganic acids and organic acids such as acetic acid, lactic acid, citric acid, gluconic acid, phytic acid, sorbic acid, adipic acid, succinic acid, tartaric acid, fumaric acid, malic acid, and ascorbic acid. Acid-containing foods and beverages such as fruit juice, fermented milk, and yogurt can also be used.

[0034] Furthermore, in the present invention, a lysogenic product in which some or all of the phospholipids in the above-mentioned milk raw material have been lysogenic may be used. These lysogenic products shall also be included in the phospholipid content in the present invention.

[0035] In the donut dough of the present invention, the amount of milk raw material having a phospholipid content of 2% by mass or more in the milk solids varies depending on the phospholipid content of the milk raw material, but it is preferably 0.1 to 10 parts by mass, more preferably 0.2 to 8 parts by mass, and even more preferably 0.5 to 5 parts by mass as solids per 100 parts by mass of starches in the donut dough.

[0036] Furthermore, when using phospholipids in milk raw materials as a standard, the amount of milk raw materials in which the phospholipid content in the milk solids is 2% by mass or more is preferably such that the amount of phospholipids is 0.005 to 1.0 parts by mass, more preferably 0.01 to 0.5 parts by mass, and even more preferably 0.02 to 0.4 parts by mass, per 100 parts by mass of cereal flour in the donut dough.

[0037] In addition, in the present invention, the donut dough may be made to contain the above-mentioned dairy ingredients by incorporating a dairy ingredient that contains 2% by mass or more of phospholipids in the milk solids.

[0038] <<How to prepare donut dough>> In the donut dough preparation step of the present invention, conventionally known methods for producing donut dough can be used.

[0039] For example, donut dough can be obtained by mixing the raw materials for donut dough, which include starches. In the donut dough preparation process of the present invention, floor time (primary fermentation), dividing, bench time, shaping, proofing (secondary fermentation), rack time, etc. may be performed as needed. The obtained donut dough may also be frozen or refrigerated, or frozen or refrigerated donut dough may be used.

[0040] <Primary frying process> Next, the donut dough prepared above is deep-fried to obtain primary deep-fried donuts (hereinafter simply referred to as the "primary deep-frying process").

[0041] The frying temperature in the primary frying step of the present invention is not particularly limited, but is preferably 120 to 220°C, and more preferably 140 to 200°C. The frying time can also be the same as for general donuts, for example, preferably 30 seconds to 10 minutes, and more preferably 45 seconds to 5 minutes.

[0042] The oil used in the first deep-frying step of the present invention is not particularly limited. For example, the same oils and fats that can be used in the donut dough in the present invention as described above can be used. One of these can be used alone, or a mixture of two or more can be used.

[0043] In the oil used for deep-frying in the primary deep-frying process of the present invention described above, the solid fat content of the oil at 25°C (hereinafter simply referred to as "SFC-25°C") is preferably 10-40%, more preferably 10-35%, even more preferably 10-30%, and particularly preferably 12-25%, from the viewpoint of making it easier to obtain donuts with a chewier texture on the outside and a more contrasting good texture inside and outside the donut, and from the viewpoint of making it easier to obtain donuts that retain the texture they had immediately after deep-frying even after storage.

[0044] Furthermore, from the perspective of obtaining donuts with a chewier texture, particularly on the outside of the donut, and thus more easily obtaining donuts with a good contrast in texture between the inside and outside, and from the perspective of obtaining donuts that retain the texture they had immediately after frying even after storage, it is preferable that the solid fat content of the oil at 35°C (hereinafter simply referred to as "SFC-35°C") be 4-12%, more preferably 4-10%, and even more preferably 5-10%.

[0045] For the measurement methods for SFC-25℃ and SFC-35℃ described above, conventionally known methods for measuring solid fat content may be used. For example, methods that utilize the change in specific volume due to the thermal expansion of oils and fats, methods that utilize nuclear magnetic resonance (NMR), and methods that use the solid fat content measuring device "SFC-2000R" manufactured by Astec Corporation and measure according to the method described in Section 2.2.9 (2013) of the Standard Oil and Fat Analysis Test Methods established by the Japan Oil Chemists' Society are possible.

[0046] The same applies to the measurement methods for SFC-25℃ and SFC-35℃ in the present invention described below.

[0047] The primary fried donuts obtained through the primary fried step of the present invention may be refrigerated or frozen.

[0048] Furthermore, in the manufacturing method of the present invention, heat treatment such as baking, steaming, boiling, simmering, or heating in a microwave oven may be performed before carrying out the primary deep-frying step of the present invention.

[0049] <Batter liquid application process> Next, a step is performed to apply batter to the primary fried donuts obtained in the primary fried donut step described above (hereinafter simply referred to as the "batter application step").

[0050] The batter used in the batter application process of the present invention consists of starches and water as essential components, and optionally contains other raw materials such as oils and fats, and is fluid at room temperature (20°C).

[0051] The starches contained in the batter used in the batter application process of the present invention are the same as those that can be used in the donut dough in the present invention as described above, and one or more of these can be selected and used.

[0052] In the batter application process of the present invention, it is preferable that the batter contains at least wheat flour as a starch, and more preferably that it contains wheat flour and starches other than wheat flour.

[0053] The starch content in the batter used in the batter application process of the present invention is preferably 20 to 70% by mass, and more preferably 30 to 60% by mass.

[0054] Furthermore, if the batter used in the batter application process of the present invention contains wheat flour and starches other than wheat flour, it is preferable that the content of starches other than wheat flour is 0.4 to 4.0 parts by mass, and more preferably 0.6 to 2.0 parts by mass, per 1 part by mass of wheat flour in the batter.

[0055] The water content in the batter used in the batter application process of the present invention is preferably 30 to 80% by mass, and more preferably 40 to 70% by mass.

[0056] The water content in the batter mentioned above includes the water content in the starches contained in the batter, as well as the water content in the other raw materials of the batter described later.

[0057] The batter used in the batter application process of the present invention may contain other raw materials besides starches and water. The other raw materials of the batter are not particularly limited as long as the batter can be fluid at room temperature, and food materials and food additives can be used.

[0058] If the batter used in the batter application process of the present invention contains other raw materials, their content is preferably 10% by mass or less, and more preferably 5% by mass or less, of the batter. The lower limit of the content of other raw materials in the batter is 0% by mass.

[0059] In the batter application process of the present invention, the method of applying the batter to the primary fried donut is not particularly limited. For example, the primary fried donut may be immersed in the batter to apply it, the batter may be poured over the primary fried donut to apply it, or the batter may be applied to the primary fried donut to apply it.

[0060] Furthermore, in the batter application step of the present invention, the batter may be applied to only a part of the primary fried donut or to the entire donut. However, it is preferable to apply the batter to the entire primary fried donut, particularly from the viewpoint of making the outside of the donut have a firmer texture, thus making it easier to obtain a good contrast in texture between the inside and outside of the donut, and from the viewpoint of making it easier to obtain a donut that retains the texture it had immediately after frying even after storage.

[0061] Additionally, if necessary, after coating the donuts with batter, you may sprinkle them with flour, breadcrumbs, cornflakes, crushed potato chips or biscuits, etc.

[0062] <Re-greasing process> Next, the first fried donuts coated with batter are fried again (hereinafter simply referred to as the "re-frying process").

[0063] The frying temperature in the re-frying process of the present invention is not particularly limited, but is preferably 120 to 220°C, and more preferably 140 to 200°C. The frying time can also be the same as for general donuts, for example, preferably 10 seconds to 10 minutes, and more preferably 15 seconds to 2 minutes.

[0064] The oil used in the re-frying process of the present invention is not particularly limited. Examples include oils and fats similar to those that can be used in the donut dough in the present invention as described above. One of these can be used alone, or a mixture of two or more can be used.

[0065] The oil used in the re-oiling process of the present invention may be the same as the oil used in the primary oiling process described above, or a different oil may be used.

[0066] In the oil used for deep-frying in the re-deep-frying process of the present invention described above, it is preferable that the oil has an SFC-25℃ of 10-40%, more preferably 10-35%, even more preferably 10-30%, and particularly preferably 12-25%, from the viewpoint of making it easier to obtain donuts with a chewier texture on the outside and a more contrasting good texture inside and outside the donut, and from the viewpoint of making it easier to obtain donuts that retain the texture they had immediately after deep-frying even after storage.

[0067] Furthermore, from the perspective of obtaining donuts with a chewier texture, particularly on the outside of the donut, and thus more easily obtaining donuts with a good contrast in texture between the inside and outside, and from the perspective of obtaining donuts that retain the texture they had immediately after frying even after storage, it is preferable that the SFC-35℃ of the oil be 4-12%, more preferably 4-10%, and even more preferably 5-10%.

[0068] Furthermore, the re-oiling process of the present invention may be performed only once or two or more times. If the re-oiling process is performed two or more times, the batter may be applied again after the first re-oiling process before the second and subsequent re-oiling processes, or the batter may be applied again before the second and subsequent re-oiling processes. In addition, a heat treatment other than oiling may be performed between the first and second re-oiling processes, or between the second and subsequent re-oiling processes.

[0069] The present invention provides a manufacturing method that includes all of the above-described steps of donut dough preparation, primary deep-frying, batter application, and re-deep-frying, resulting in a donut that is fluffy and moist inside, and chewy outside, exhibiting contrasting and excellent textures inside and out, and further retaining the texture immediately after deep-frying even after storage. In other words, even after storage, the donut retains its fluffy and moist texture inside and its chewy texture outside.

[0070] The shape of the donut obtained by the manufacturing method of the present invention is not particularly limited and may be, for example, ring-shaped, disc-shaped, spherical, hollow, rod-shaped, twisted, etc.

[0071] The donuts obtained by the manufacturing method of the present invention may be stored frozen or refrigerated. They may also be reheated after being frozen or refrigerated.

[0072] Furthermore, donuts obtained by the manufacturing method of the present invention may be coated, drizzled, injected, topped, or sandwiched with food ingredients such as sugar, chocolate, icing, glaze, cream, jam, or fruit. [Examples]

[0073] The present invention will be described in further detail below with reference to examples, but the present invention is not limited in any way by these examples.

[0074] <Donut manufacturing> The donuts were manufactured according to the formulations listed in Table 1, using the following method. Note that the units for the raw material content listed in Table 1 are parts by mass. First, all ingredients except the margarine from the donut recipe in Table 1 were placed in a mixer bowl and mixed using the hook at low speed for 2 minutes and then at medium speed for 3 minutes. The margarine was then added and mixed again at low speed for 3 minutes and then at medium speed for 3 minutes to prepare the yeast donut dough. The final kneading temperature of the resulting yeast donut dough was 28°C. After a 30-minute floor time, the dough was retarded for 90 minutes at 2°C. Then, it was rolled out to a thickness of approximately 8mm and cut out using a 10cm diameter donut cutter. The cut-out yeast donut dough was proofed for 40 minutes at 33°C and 65% relative humidity, followed by a 5-minute rack time.

[0075] Next, for Examples 1 and 2 and Comparative Example 1, the above-mentioned yeast donut dough was placed in a fryer set to 180°C, and EZ Fry Oil (manufactured by ADEKA Corporation; SFC-25°C was 15.7% and SFC-35°C was 9.0%) was used as the oil for frying. Each side was fried for 100 seconds to obtain primary fried donuts.

[0076] For Comparative Example 2, the above yeast donut dough was placed in a fryer set to 180°C, and EZ Fry Oil was used as the oil for frying. Each side was fried for 120 seconds to obtain the donut of Comparative Example 2.

[0077] Next, the batter was prepared by mixing the ingredients listed in Table 1, and the batter was then applied to the entire surface of the cooled, pre-fried donuts from Examples 1 and 2.

[0078] Subsequently, the primary fried donuts of Examples 1 and 2, coated with batter, were placed in a fryer set to 180°C. EZ Fry Oil was used as the oil for frying, and each side was fried for 60 seconds to obtain the donuts of Examples 1 and 2.

[0079] For Comparative Example 1, the pre-fried donuts from Comparative Example 1 were placed directly into a fryer set to 180°C, and EZ Fry Oil was used as the frying oil. Each side was fried for 60 seconds to obtain the donuts of Comparative Example 1.

[0080] [Table 1]

[0081] <Donut Review> The donuts obtained from Examples 1-2 and Comparative Examples 1-2 were allowed to cool, stored at room temperature for one day, and then consumed. The texture of the inside and outside of the donuts was evaluated according to the following evaluation criteria. Donuts that received a rating of ○ or higher for both the inside and outside textures were considered acceptable.

[0082] - Criteria for evaluating the texture inside a donut - ◎: It wasn't dry at all, and maintained a moist and pleasant texture. ○: It felt slightly dry, but not to a problematic degree, and it maintained a moist and pleasant texture. △: The texture was slightly dry and somewhat poor, and it did not retain its moist texture. ×: It had an extremely dry and poor texture, and completely lacked any moistness.

[0083] -Evaluation criteria for the texture of the outside of a donut- ◎: It was very chewy and maintained a good texture. ○: There was a slight moistness, but it was not a problem, and the good, firm texture was maintained. △: It was slightly moist and lacked the firm texture it had before. ×: It was extremely moist and completely lacked any chewy texture.

[0084] <Result> The results are shown in Table 2. The donuts of Examples 1 and 2 obtained by the manufacturing method of the present invention were fluffy and moist inside, and chewy outside, exhibiting contrasting textures inside and outside the donut, and retaining the texture immediately after frying even after storage. In particular, the donut of Example 2, which contained a milk raw material with a phospholipid content of 2% by mass or more in the milk solids of the donut dough, had a fluffier and moister inside, exhibiting a more contrasting texture inside and outside the donut, resulting in a good texture.

[0085] On the other hand, the donuts in Comparative Example 1, which were deep-fried again without applying batter to the first deep-fried donuts, had a chewy texture on the outside, but the inside was a little dry, resulting in a poorly made donut that did not retain the texture it had immediately after deep-frying.

[0086] Furthermore, the donuts in Comparative Example 2, which did not undergo the batter coating process and the re-frying process, had a slightly moist texture inside, but the outside was also moist and lacked chewiness, resulting in poorly made donuts that did not retain the texture immediately after frying.

[0087] [Table 2]

Claims

1. The process of preparing the donut dough, The process involves deep-frying the prepared donut dough to obtain pre-fried donuts, The process involves applying batter to the pre-fried donuts, A method for producing donuts, characterized by including the step of frying a first fried donut coated with batter again.

2. The method for producing a donut according to claim 1, wherein the donut dough contains a milk raw material having a phospholipid content of 2% by mass or more in the milk solids.

3. The method for producing a donut according to claim 1 or claim 2, wherein the batter liquid comprises wheat flour and starches other than wheat flour.

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