Abstract:
A method to prepare donuts, wherein the method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon of the second batch of donut dough, cuts donuts from the fermented dough/second batch of donut dough mixture, and fries the donuts.

Description:
CROSS REFERENCE TO RELATED APPLICATIONS 
     This Application claims priority from a U.S. Provisional Application having Ser. No. 61/121,441, which was filed on Dec. 10, 2008, and which is hereby incorporated herein by reference. 
    
    
     FIELD OF THE INVENTION 
     The invention relates to a composition and method to prepare an edible food product. In certain embodiments, the invention relates to a composition and method to prepare donuts. 
     BACKGROUND OF THE INVENTION 
     Prior art methods to prepare donuts prepare a donut composition, and immediately thereafter cut the donuts and then fry the donuts. 
     SUMMARY OF THE INVENTION 
     A method to prepare donuts is presented. The method prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon of the second batch of donut dough, cuts donuts from the fermented dough/second batch of donut dough mixture, and fries the donuts. 
     An edible food product is presented. The edible food product is formed using a process which prepares a first batch of donut dough, allows that first batch of donut dough to age for at least 24 hours to prepare fermented dough, prepares a second batch of donut dough, mixes 5 pounds of the fermented dough with a gallon of the second batch of donut dough, cuts donuts from the fermented dough/second batch of donut dough mixture, and fries the donuts. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
       The invention will be better understood from a reading of the following detailed description taken in conjunction with the drawings in which like reference designators are used to designate like elements, and in which: 
         FIG. 1  is a flow chart summarizing the steps of Applicants&#39; method to prepare fermented dough; and 
         FIG. 2  is a flow chart summarizing the steps of Applicants&#39; method to prepare donuts using the fermented dough of  FIG. 1 . 
     
    
    
     DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS 
     This invention is described in preferred embodiments in the following description with reference to the Figures, in which like numbers represent the same or similar elements. Reference throughout this specification to “one embodiment,” “an embodiment,” or similar language means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present invention. Thus, appearances of the phrases “in one embodiment,” “in an embodiment,” and similar language throughout this specification may, but do not necessarily, all refer to the same embodiment. 
     The described features, structures, or characteristics of the invention may be combined in any suitable manner in one or more embodiments. In the following description, numerous specific details are recited to provide a thorough understanding of embodiments of the invention. One skilled in the relevant art will recognize, however, that the invention may be practiced without one or more of the specific details, or with other methods, components, materials, and so forth. In other instances, well-known structures, materials, or operations are not shown or described in detail to avoid obscuring aspects of the invention. 
     Applicant&#39;s invention comprises a doughnut composition, and method using that composition, to prepare doughnuts. Table 1 summarizes the ingredients comprising Applicant&#39;s composition. Applicant&#39;s composition comprises no animal fat or animal fat-derived materials. Furthermore, in certain embodiments Applicant&#39;s composition comprises no butter, no milk products, and no eggs. Rather, Applicant&#39;s composition has long been referred to as a “vegetable” formulation. Applicant&#39;s composition includes vegetable shortening, potato flour, and is fried in vegetable oil. 
     Applicant&#39;s composition comprises high gluten bread flour and yeast. Applicant&#39;s method prepares a dough composition, and allows that dough composition to age overnight. Thereafter, Applicant adds the aged, i.e. fermented, dough to freshly-made dough. Applicant&#39;s doughnuts comprise about 30-40 weight percent fermented dough and about 60-70 weight percent freshly-made dough. As a result, Applicant&#39;s doughnuts comprise a lighter, fluffier, springier, matrix. 
     As those skilled in the art will appreciate, during fermentation yeast converts complex carbohydrates disposed in the high-gluten flour into simple sugars. That fermentation process releases carbon dioxide. The carbon dioxide gas released is trapped in the tiny air cells in the bread&#39;s strong and elastic gluten strands. 
     When Applicant&#39;s dough composition is mixed, gluten fibers cross-bond to form an elastic matrix. The trapped carbon dioxide creates a cellular structure. By using the mixing protocol portion of Applicant&#39;s method, and by using fermented dough, Applicant&#39;s doughnut comprises a lower bulk density than prior art doughnuts. As a result, Applicant&#39;s doughnuts comprise a “fluffier” texture, and further comprise a decreased calorie loading. 
     
       
         
               
               
               
             
               
               
               
               
             
           
               
                   
                 TABLE 1 
               
               
                   
                   
               
               
                   
                 INGREDIENT 
                 AMOUNT 
               
               
                   
                   
               
             
             
               
                   
               
             
          
           
               
                   
                 High Gluten Bread Flour 
                 10 
                 Pounds 
               
               
                   
                 Enriched Cake Flour - Bleached 
                 8 
                 Ounces 
               
               
                   
                 Pastry Flour 
                 1.5 
                 Pounds 
               
               
                   
                 Granulated Sugar 
                 2 
                 Pounds 
               
               
                   
                 Salt 
                 4 
                 Ounces 
               
               
                   
                 Baking Powder 
                 4 
                 Ounces 
               
               
                   
                 Potato Flour 
                 4 
                 Ounces 
               
               
                   
                 Dry Yeast 
                 8 
                 ounces 
               
               
                   
                 Vegetable Shortening 
                 2 
                 Pounds 
               
               
                   
                 Water 
                 1 
                 Gallon 
               
               
                   
                   
               
             
          
         
       
     
       FIG. 1  summarizes the steps of Applicant&#39;s method to prepare his fermented dough. Referring now to  FIG. 1 , in step  110  the method provides the ingredients in the proportionate amounts recited in Table 1. 
     In step  120 , the method combines the ingredients of step  110  in a mixing vessel. In step  130 , the method mixes the ingredients of step  110  for one minute using a first mixing speed. In step  140 , the method then mixes the dough composition for ten minutes at a second mixing speed. In step  150 , the method then mixes the dough composition at a third mixing speed. In step  160 , the method allows the dough to age for at least 18 hours to prepare properly fermented dough. 
     The following example is presented to further illustrate to persons skilled in the art how to make and use Applicant&#39;s fermented dough composition. These examples are not intended as a limitation, however, upon the scope of the invention. 
     EXAMPLE 
     The ingredients of step  110  are combined in step  120  in the proportionate amounts recited in Table 1 in a 30 quart stainless steel vessel. In step  130  the dough composition is mixed at about 100 rpm for one minute. In step  140 , the dough composition is mixed at about 300 rpm for ten minutes. In step  150 , the dough composition is mixed at about 200 rpm for two minutes. 
     The mixing speeds and times are crucial to preparing a proper fermented dough. Applicant has found that over-mixing results in a weakened gluten matrix leading to insufficient air cell formation, and a dense doughnut product. On the other hand, under-mixing results in an uneven distribution of air cells, and an inconsistent doughnut product. 
       FIG. 2  summarizes Applicant&#39;s method to prepare doughnuts using the composition of Table 1 in combination with Applicant&#39;s fermented dough of step  160 . Referring now to  FIG. 2 , in step  210  the method provides the ingredients in the proportionate amounts recited in Table 1. 
     In step  215 , the method provides the fermented dough of step  160  ( FIG. 1 ). In step  220 , the method combines the ingredients of step  210  in a mixing vessel. In step  225 , the method combines the fermented dough provided in step  220  with the mixed ingredients of step  220 . 
     In step  230 , the method mixes the ingredients of step  210  and fermented dough of step  215  for one minute using a first mixing speed. In certain embodiments, that first mixing speed is about 100 rpm. 
     In step  235 , the method then mixes the dough composition for ten minutes at a second mixing speed. In certain embodiments, that second mixing speed is about 300 rpm. In step  240 , the method then mixes the dough composition at a third mixing speed. In certain embodiments, that third mixing speed is about 200 rpm. 
     In step  245 , the method cuts the dough into portions, and allows those portions to rest for about two minutes. In step  250 , the method cuts doughnuts from the rested portions of step  245 . 
     In step  255 , the method places the doughnuts of step  250  into a steamer/vaporizer unit (proofer unit). In step  260 , the method submerges the doughnuts for about 25-35 seconds in a bath of vegetable oil heated to about 375° F. 
     While the preferred embodiments of the present invention have been illustrated in detail, it should be apparent that modifications and adaptations to those embodiments may occur to one skilled in the art without departing from the scope of the present invention.