KR100710414B1 - doughnuts made of bean-curd and method for producing the same - Google Patents
doughnuts made of bean-curd and method for producing the same Download PDFInfo
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
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- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 두부도넛 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 두부 30∼40중량％, 박력분 18∼24중량％, 도너츠가루 20∼24중량％, 계피분말 0.1∼0.3중량％, 정제염 0.3∼0.7중량％, 설탕 2∼4중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합하는 단계; 상기 배합된 재료를 믹서에 넣고 8∼15분 동안 혼합하는 단계; 상기 혼합된 반죽물을 성형기에 넣고 소정 모양과 규격으로 성형하는 단계; 상기 성형된 반제품을 165∼175℃ 온도로 70∼80초 동안 튀기는 열처리단계; 상기 열처리된 도넛을 자연냉각시킨 후 -40∼-35℃로 급속동결하는 단계;와 포장하여 출고하는 단계;를 포함하여 이루어져서,The present invention relates to a tofu donut and a manufacturing method thereof, more specifically, tofu 30 to 40% by weight, 18 to 24% by weight of powder, donut powder 20 to 24% by weight, cinnamon powder 0.1 to 0.3% by weight, tablet salt 0.3 to Blending the remaining amount of purified water to 0.7 weight%, 2 to 4 weight% of sugar and 100 weight% of the total; Putting the blended material into a mixer and mixing for 8 to 15 minutes; Inserting the mixed dough into a molding machine and molding the dough into a predetermined shape and size; A heat treatment step of frying the molded semi-finished product at a temperature of 165 to 175 ° C. for 70 to 80 seconds; After the step of freezing the heat-treated donuts to -40 ~ -35 ℃ natural fastening; and the step of packing and shipping;
밀가루를 주원료로 하는 가공식품인 도넛에서 부족되기 쉬운 단백질, 필수아미노산, 필수지방산, 무기질을 공급해 줄 수 있어 영양학적으로도 우수하고, 소화흡수율도 매우 높으며 부드럽고 고소한 맛과 식감을 갖기 때문에 남녀노소 모두의 기호를 만족시킬 수 있을 것으로 기대된다.Donut, a processed food based on flour, can provide protein, essential amino acids, essential fatty acids, and minerals that are easily lacking.It is also nutritionally superior, has a high digestive absorption rate, and has a soft and savory taste and texture. It is expected to be able to satisfy the sign of.
두부, 도넛.Tofu, donuts.
Description
도 1은 본 발명에 따른 두부도넛의 제조방법을 보여주는 일실시예의 공정도이다.1 is a process diagram of an embodiment showing a method of manufacturing tofu donut according to the present invention.
본 발명은 두부도넛 및 그의 제조방법에 관한 것으로서, 보다 상세하게는 인체에 유익한 식물성 단백질 공급식품이며 우수한 영양가와 소화율 및 다양한 생리활성을 보유하고 있는 두부를 주원료로 하여, 두부의 영양성분이 혼합되어 영양학적으로도 이상적이며 부드럽고 고소한 맛과 식감을 갖는 두부도넛 및 그의 제조방법에 관한 것이다.The present invention relates to a tofu donut and a method of manufacturing the same, more specifically, a vegetable protein supply food, which is beneficial to the human body, and has a nutritious ingredient of tofu mixed with the tofu which has excellent nutritional value, digestibility and various physiological activities as a main ingredient. The present invention relates to a tofu donut and a method of preparing the same, which are nutritionally ideal and have a soft and savory taste and texture.
도넛은 밀가루에 여러 가지 부재료를 섞어 반죽하고 기름에 튀긴 과자로, 일반적으로 흔히 알려져 있는 도넛으로는 찹쌀도넛, 팥도넛, 꽈배기 등이 있다. 이러한 도넛은 주로 찹쌀, 팥 또는 밀가루와 같은 곡물을 주원료로 하여 여러가지 재료와 혼합되고, 상기 혼합된 재료를 반죽하고 성형한 다음 기름에 튀기는 과정을 통하여 만들어진다. 이렇게 만들어지는 도넛은 간식거리 또는 간편한 식사 대용으로 많은 선호도를 가지는 식품 중의 하나이다. Donuts are kneaded by mixing various subsidiary ingredients in flour and fried in oil. Commonly known donuts include glutinous rice donuts, red bean donuts, and pretzel. These donuts are mainly mixed with various materials using grains such as glutinous rice, red beans, or flour, and are made through a process of kneading, molding, and frying the mixed materials. This donut is one of the foods that have many preferences for snacks or easy meals.
그러나, 상기와 같이 만들어지는 도넛은 밀가루와 설탕을 주로 하는 가공식품으로서 원료의 제한성으로 인해 다양한 영양소의 균형된 공급을 할 수 없었으며, 밀가루의 맛과 냄새로 인해 식감을 떨어뜨리고, 도너츠 외부면에 도포된 설탕가루로 인하여 비만증, 당뇨병 환자들은 도너츠를 회피하게 되는 문제점이 있었다.However, the donuts made as described above are processed foods mainly made of flour and sugar, and due to the limitation of the raw materials, it is impossible to provide a balanced supply of various nutrients. Due to the sugar powder applied to obesity, diabetics had a problem of avoiding donuts.
두부(bean-curd)는 콩 단백질이 2가 금속염과 결합 또는 등전점(pH 4.2 ~ 4.6)에서 응고 침전되는 성질을 이용하여 만든 대표적인 콩 가공식품으로, 필수아미노산을 많이 함유한 양질의 식물성 단백질이 풍부하여 콩제품 가운데 가장 대중적으로 이용되고 있는 가공품이며 동물성 단백질의 훌륭한 대체 공급원으로 인식되고 있다. Tofu (bean-curd) is a representative soybean processed food made using soy protein combined with divalent metal salt or coagulated and precipitated at isoelectric point (pH 4.2 ~ 4.6). It is rich in high quality vegetable protein containing a lot of essential amino acids. It is one of the most popular processed products of soy products and is considered to be an excellent alternative source of animal protein.
일반적으로 동물성 단백질은 소화 흡수율이 낮고 필수 아미노산이 부족한 반면에 두부는 필수 아미노산이 풍부할 뿐만 아니라 콩의 섬유질과 수용성 탄수화물이 제거되어 소화 흡수율도 매우 높다. 또한 동물성 식품은 대부분 비만, 고혈압, 동맥경화 등 순환기계 질환의 원인이 되는 포화 지방산과 콜레스테롤의 함량이 높지만 두부의 지방은 인체에 유익한 불포화 지방산이 약 80%를 차지하고 있고 이 중에 필수 지방산인 리놀레산이 많이 함유되어 있어 콜레스테롤과 지방산이 장내와 혈액 중에 축적되는 것을 방지해 줄뿐만 아니라 각종 생리활성을 발휘한다. In general, animal protein has a low digestive absorption rate and lacks essential amino acids, while tofu is not only rich in essential amino acids, but also has high digestive absorption rate due to the removal of soy fiber and water-soluble carbohydrates. In addition, most animal foods contain high amounts of saturated fatty acids and cholesterol that cause circulatory diseases such as obesity, hypertension, and arteriosclerosis, but tofu fat contains about 80% of unsaturated fatty acids, which are beneficial to the human body. Because it contains a lot of cholesterol and fatty acids to prevent accumulation in the intestine and blood, as well as various biological activities.
다음 표 1은 두부와 밀가루의 가식부위 각 100g 당 식품성분을 나타낸 것이다. Table 1 shows the food components per 100g of tofu and flour.
〔표 1〕Table 1
상기 표 1에서 볼 수 있는 바와 같이, 식용식물인 콩으로 만든 두부에는 동물성 식품에서는 부족되기 쉬운 각종 생리활성 물질, 무기질 등 건강유지에 필수적인 성분이 다양하고 풍부하게 함유되어 있으며, 밀가루에 비해 영양 면에서 우수함을 알 수 있다.As can be seen in Table 1, tofu made from soybean, which is an edible plant, contains various and abundant ingredients necessary for maintaining healthy health, such as various bioactive substances and minerals, which are easily lacked in animal foods. It can be seen that excellent.
이에 따라, 최근에는 우수한 영양 성분을 갖는 두부를 원료로 한 각종 가공식품의 개발 및 소비가 활발하게 이루어지고 있으나, 이러한 가공식품은 간식용 또는 영양식재에 한정되어 있는 실정이고 두부를 주원료로 이루어진 도넛은 없었다.Accordingly, in recent years, the development and consumption of various processed foods based on tofu with excellent nutritional ingredients has been actively made, but these processed foods are limited to snack foods or nutritional ingredients, and touts made of tofu are the main ingredients. Was not.
특히, 전통적 주원료인 밀가루에 두부를 첨가하여 도넛을 성형할 경우 성형이 잘 되지 않는 문제점이 있기 때문에 그 이용이 활발하지 못하고 이러한 두부도넛의 제조방법 및 상품화 사례는 전무한 실정이다.In particular, when tofu is formed by adding tofu to flour, which is a traditional main ingredient, there is a problem in that molding is not well performed, and thus, there is no case of manufacturing and commercializing such tofu donuts.
따라서 본원인은 도넛을 보다 영양적으로 균형잡힌 유익한 식품으로 개량하고자 연구한 결과 식물성 단백질의 공급원인 두부를 적용한 새로운 형태의 도넛을 개발하여 본 발명을 완성하게 되었다.Therefore, the present inventors have completed the present invention by developing a new type of donut applying tofu, which is a source of vegetable protein, as a result of researching to improve the donut into a more nutritionally balanced beneficial food.
본 발명의 목적은 도넛 제조시 주원료로 사용되는 밀가루 대신 영양가, 소화 율 및 생리활성 등이 우수한 두부를 주원료로 사용하되 적절한 형태로 공급하고 일정량의 두부를 사용함으로써 종래 도넛에 비해 식물성 단백질을 충분히 공급해 줄 수 있고 성형성도 좋은 새로운 타입의 두부도넛을 제공하는 것이다. The object of the present invention is to provide a sufficient amount of vegetable protein as compared to conventional donuts by using tofu as a main ingredient, but using a tofu with excellent nutritional value, digestibility and physiological activity as a main ingredient instead of flour used as a main ingredient in the production of donuts It is to provide a new type of tofu donut that can give and moldability.
또한 본 발명은 두부의 영양성분이 혼합되어 영양학적으로도 이상적이며 부드럽고 고소한 맛과 식감을 갖는 두부도넛의 제조방법을 제공함에 본 발명의 목적이 있다.It is another object of the present invention to provide a method for preparing tofu donuts having a nutritious and ideally nutritious taste and texture.
상기한 목적을 달성하기 위한 수단으로서 본 발명의 두부도넛은, 두부 30∼40중량％, 박력분 18∼24중량％, 도너츠가루 20∼24중량％, 계피분말 0.1∼0.3중량％, 정제염 0.3∼0.7중량％, 설탕 2∼4중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합하여 믹서에 넣고 8∼15분 동안 혼합하여 반죽하고 상기 반죽물을 성형기에 넣어 소정 모양과 규격의 도넛으로 성형한 다음 165∼175℃ 온도로 70∼80초 동안 튀긴 후 -40∼-35℃로 급속동결하고 포장하여 이루어진다.Tofu donuts of the present invention as a means for achieving the above object, 30 to 40% by weight, 18 to 24% by weight, donut powder 20 to 24% by weight, 0.1 to 0.3% by weight cinnamon powder, 0.3 to 0.7 tablet salt Mix the remaining amount of purified water to 2% by weight, 2% to 4% by weight of sugar and 100% by weight in total, and mix in a mixer for 8 to 15 minutes, and knead the dough into a molding machine to form a donut of a predetermined shape and specification. It is then fried for 70 to 80 seconds at 165 to 175 ° C, and then rapidly frozen and packaged at -40 to -35 ° C.
본 발명에 따른 두부도넛의 제조방법은 두부 30∼40중량％, 박력분 18∼24중량％, 도너츠가루 20∼24중량％, 계피분말 0.1∼0.3중량％, 정제염 0.3∼0.7중량％, 설탕 2∼4중량％와 전체 100중량％가 되도록 나머지량의 정제수를 배합하는 단계; 상기 배합된 재료를 믹서에 넣고 8∼15분 동안 혼합하는 단계; 상기 혼합된 반죽물을 성형기에 넣고 소정 모양과 규격으로 성형하는 단계; 상기 성형된 반제품을 165∼175℃ 온도로 70∼80초 동안 튀기는 열처리단계; 상기 열처리된 도넛을 -40∼-35℃로 급속동결하는 단계;와 포장하여 출고하는 단계;를 포함하여 이루어지고, 상기 배합단계에서 사용되는 두부는 수분함량이 70∼80％이고 품온(品溫)이 0∼5℃이며, 상기 혼합단계에서 믹싱 완료 후 반죽물의 온도가 25℃로 유지되는 것을 특징으로 한다.Tofu donut production method according to the present invention is tofu 30 to 40% by weight, 18 to 24% by weight, donut powder 20 to 24% by weight, 0.1 to 0.3% by weight cinnamon powder, 0.3 to 0.7% by weight of refined salt, 2 to sugar Blending the remaining amount of purified water to 4% by weight and 100% by weight in total; Putting the blended material into a mixer and mixing for 8 to 15 minutes; Inserting the mixed dough into a molding machine and molding the dough into a predetermined shape and size; A heat treatment step of frying the molded semi-finished product at a temperature of 165 to 175 ° C. for 70 to 80 seconds; The step of freezing the heat-treated donut at -40 ~ -35 ℃; and packing and shipping step; Tofu used in the blending step is 70 to 80% moisture content and product temperature (品 溫) Is 0 to 5 ° C, and the temperature of the dough is maintained at 25 ° C after completion of mixing in the mixing step.
이하, 본 발명에 따른 두부도넛의 제조공정을 일실시예를 통하여 상세히 설명한다.Hereinafter, the manufacturing process of tofu donut according to the present invention will be described in detail through one embodiment.
첨부된 도면, 도 1은, 본 발명에 따른 두부도넛의 제조방법을 보여주는 일실시예의 공정도이다.1 is a process diagram of one embodiment showing a method of manufacturing tofu donut according to the present invention.
제1공정1st process
본 발명의 두부도넛을 제조하기 위해 사용되는 원료는 두부, 박력분, 도너츠가루, 계피분말, 정제염, 설탕 등이다.Raw materials used to prepare the tofu donut of the present invention are tofu, strong powder, donut powder, cinnamon powder, refined salt, sugar and the like.
먼저, 준비된 원료를 두부 30∼40중량％, 박력분 18∼24중량％, 도너츠가루 20∼24중량％, 계피분말 0.1∼0.3중량％, 정제염 0.3∼0.7중량％, 설탕 2∼4중량％의 배합비로 혼합한다.First, the prepared raw materials were mixed with 30 to 40% by weight, 18 to 24% by weight, 20 to 24% by weight of donut powder, 0.1 to 0.3% by weight of cinnamon powder, 0.3 to 0.7% by weight of refined salt, and 2 to 4% by weight of sugar. Mix with.
상기 원료 중 두부는 40중량％ 이상 배합하면 성형성이 좋지 않아 소정 모양으로 성형이 안되고, 30중량％ 이하를 배합하면 두부의 고소한 맛과 부드러운 식감이 나지 않고 상대적으로 밀가루 맛이 강해진다. If the tofu is blended in at least 40% by weight of the raw material, the moldability is not good, and it is not molded into a predetermined shape. If it is blended at 30% by weight or less, the tofu taste and the soft texture are not produced, and the flour taste is relatively strong.
박력분은 24중량％ 이상 배합하면 밀가루 냄새가 나고, 18중량％ 이하를 배합하면 성형이 잘 되지 않는다. When the blend is 24% by weight or more, the smell of flour is obtained, and when 18% by weight or less is blended, molding is difficult.
또한, 맛을 내는 주요 원료인 도너츠가루는 이스트가 들어 있어 식감을 좋게 하는데, 24중량％ 이상 배합하거나 20중량％ 이하를 배합하면 성형이 안되는 문제 가 생긴다.In addition, donut powder, which is the main raw material for flavoring, contains yeast and improves texture, but if it is blended with 24% by weight or more or 20% by weight or less, there is a problem in that it cannot be molded.
상기 도넛의 재료 중 하나로 사용되는 두부는 체내의 신진대사와 성장발육에 꼭 필요한 아미노산, 칼슘, 철분 등 무기질이 다량으로 함유되어 있는 단백질 식품으로서 인체에 유익한 식물성 단백질 공급식품이며 맛뿐만 아니라 영양면에서 더할 수 없이 훌륭한 식품이다. 콩 단백질인 글리시닌과 알부민 등을 응고시켜 만든 두부의 소화율은 콩의 소화율 65％보다 높은 95％에 달한다. 그래서 단백질 섭취가 중요하지만 고기 섭취로 인한 콜레스테롤 증가로 합병증이 우려되는 당뇨병 환자들에게 적극 권할 만하며 두부의 원료가 되는 콩 속의 성분 덕분에 항암, 골다공증 예방, 고혈압 예방, 콜레스테롤 감소 등의 효능을 기대할 수 있다. 또한 뛰어난 소화흡수율에도 불구하고 열량이 낮아 다이어트 식품으로도 좋은 효과를 발휘한다. Tofu, which is used as one of the ingredients of the donut, is a protein food containing a large amount of minerals such as amino acids, calcium, and iron, which are essential for metabolism and growth and development of the body. It is a wonderful food. The digestibility of tofu made by coagulating soy protein glycinine and albumin reaches 95%, which is higher than the soybean digestibility of 65%. Therefore, protein intake is important, but it is highly recommended for diabetics who are concerned about the complications due to increased cholesterol due to meat intake. Can be. In addition, despite the excellent digestion and absorption rate is low calorie is a good effect as a diet food.
이러한 우수한 영양성분 및 효과로 인하여 비만이나 당뇨병환자를 위한 간식거리 또는 대용식품으로도 시식할 수 있도록 사용되는 상기 두부는, 다른 원료들과 잘 혼합되고 성형성도 좋게 하기 위하여 수분함량이 70∼80％이고 품온이 5℃이하, 보다 바람직하게는 0∼5℃인 두부를 준비한다.Due to its excellent nutritional properties and effects, the tofu, which can be used as a snack or substitute for obese or diabetic patients, has a water content of 70 to 80% to mix well with other ingredients and to improve moldability. And tofu is 5 degrees C or less, More preferably, it is 0-5 degreeC.
상기 원료들은 믹서에 넣고 이물질이 혼입되지 않도록 주의하면서 정제수를 첨가한다. 이때 전체 배합물의 총 중량이 100중량％가 되도록 나머지량의 정제수를 배합한다. The raw materials are placed in a mixer and purified water is added while being careful not to mix foreign substances. At this time, the remaining amount of purified water is blended so that the total weight of the entire compound is 100% by weight.
제2공정2nd process
상기 믹서에 넣어진 원료들을 혼합하고 반죽한다.The raw materials put into the mixer are mixed and kneaded.
상기 원료들의 혼합은 반죽물이 가장 잘 혼합되고 글루텐이 적당하게 형성되 어 반죽물이 찰지게 되도록 분당 50∼80회 회전하는 믹서에서 8∼15분 동안 반죽하는 것이 바람직하다.The mixing of the raw materials is preferably kneaded for 8 to 15 minutes in a mixer which is rotated 50 to 80 times per minute so that the dough is best mixed and gluten is formed properly to make the dough cold.
상기 혼합단계에서 믹싱 완료 후 반죽물의 온도는 25℃가 유지되도록 믹서의 회전 속도와 시간을 조절한다.After the mixing is completed in the mixing step, the temperature of the dough is adjusted to the rotational speed and time of the mixer to maintain 25 ℃.
제3공정3rd process
상기 혼합된 반죽물을 성형기에 넣고 원하는 모양으로 성형한다. The mixed dough is put into a molding machine and molded into a desired shape.
즉, 상기 반죽물을 일정크기로 적당량 취한 다음 고리모양, 중심부에 구멍이 없는 둥근모양 등 도넛 형상이 다수 형성된 성형틀에 넣어 소정 모양과 규격의 반제품으로 성형한다.That is, the dough is taken in an appropriate amount to a certain size, and then put into a mold formed with a plurality of donut shapes such as a ring shape, a round shape without a hole in the center, and molded into a semi-finished product having a predetermined shape and specification.
제4공정4th process
상기 성형된 두부도넛을 기름에 튀겨서 열처리를 한다.The molded tofu donut is fried in oil for heat treatment.
이때 사용되는 기름은 식물성 기름이 바람직하며 산가는 3이하, 과산화물가는 50이하로 유지하여 신선도를 확인하며 초과시 전체 튀김유를 교환한다.At this time, the oil used is preferably vegetable oil. The acid value is 3 or less and the peroxide value is 50 or less.
한편, 기름의 온도가 165℃이하에서는 도넛의 내부가 고루 익혀지지 않고 도넛 자체에 기름이 많이 베이게 되며, 175℃이상에서는 도넛의 내부가 익기도 전에 표면이 너무 빨리 타버리게 된다. 따라서, 두부도넛의 내부가 골고루 잘 익혀지고 적당히 튀겨질 수 있도록 165∼175℃의 고온에서 70∼80초의 단시간 동안 튀기는 것이 바람직하다. On the other hand, when the temperature of the oil is less than 165 ℃ the inside of the donut is not evenly cooked, the donut itself is a lot of oil, and above 175 ℃ the surface burns too fast before the inside of the donut is ripe. Therefore, it is preferable to fry for a short time of 70 to 80 seconds at a high temperature of 165 ~ 175 ℃ so that the inside of the tofu donut is well cooked and fried properly.
상기 열처리 후 두부도넛의 중심온도는 70∼80℃인 것을 확인한다.After the heat treatment, the center temperature of the tofu donut is confirmed to be 70 ~ 80 ℃.
제5공정5th process
상기 열처리된 두부도넛은 충분히 탈유시키고 두부도넛의 표면온도가 약20∼25℃가 될 때까지 자연냉각시킨 다음 급속동결시킨다.The heat treated tofu donut is sufficiently deoiled and naturally cooled until the surface temperature of the tofu donut is about 20 to 25 ° C., followed by rapid freezing.
상기 급속동결시 온도는 -35℃이하, 보다 바람직하게는 -40∼-35℃로 급속히 동결시키는 것이 중요하다.The temperature at the time of rapid freezing is important to freeze rapidly below -35 ℃, more preferably -40 ~ -35 ℃.
제6공정6th process
상기 급속동결시킨 두부도넛은 표면 건조 및 흡습 등에 따른 식감이 저하되지 않도록 투습도가 낮은 방습필름으로 포장하여 출고시킨다.The quick-frozen tofu donut is packaged with a moisture-proof moisture-proof film so as not to degrade the texture due to surface drying and moisture absorption.
상기와 같이 제조되어 출고된 두부도넛은 이미 열처리공정을 거친 것이므로, 소비자가 취식하기 직전 원하는 온도로 살짝 데워서 먹으면 된다.The tofu donut manufactured and shipped as described above is already subjected to a heat treatment process, so that the customer can warm it to a desired temperature just before eating.
이하, 전술된 바와 같이 본 발명의 두부도넛의 제조방법에 의한 본 발명의 실시예를 상세히 설명하면 다음과 같다.Hereinafter, the embodiment of the present invention according to the manufacturing method of the tofu donut of the present invention as described above in detail.
〈실시예 1〉<Example 1>
수분함량이 75％이고 품온이 5℃인 두부를 준비하였다.Tofu with a water content of 75% and a product temperature of 5 ° C was prepared.
상기 두부 40중량％, 박력분 20중량％, 도너츠가루 22중량％, 계피분말 0.1중량％, 정제염 0.4중량％, 설탕 2중량％와 정제수 15.5중량％를 혼합하고, 1분당 80회 회전하는 믹서에 넣어 10분 동안 반죽하였다.The tofu 40% by weight, 20% by weight, donut powder 22% by weight, 0.1% by weight of cinnamon powder, 0.4% by weight of refined salt, 2% by weight of sugar and 15.5% by weight of purified water were mixed and placed in a mixer rotating 80 times per minute. Kneaded for 10 minutes.
상기 믹서 내에서 원료들이 고르게 잘 혼합되었고 글루텐이 적당히 형성되어 찰진 반죽물이 되었다. 믹싱이 완료된 반죽물의 온도는 25℃로 확인되었다.In the mixer, the ingredients were mixed well and the gluten was properly formed, resulting in a sticky dough. The temperature of the dough of which mixing was completed was confirmed at 25 degreeC.
상기 반죽물을 중심부에 구멍있는 둥근모양이 형성된 성형틀에 40g씩 넣어 두부도넛 반제품을 성형하였다. The dough was placed in a mold formed in a round shape with a hole in the center to form a tofu donut semi-finished product.
상기 성형된 두부도넛 반제품을 내부가 골고루 잘 익혀지도록 170℃의 고온에서 80초 동안 튀기는 열처리를 하였다. 상기 열처리 후 두부도넛의 중심온도는 70℃로 확인되었다.The molded tofu donut semi-finished product was heat-treated for 80 seconds at a high temperature of 170 ℃ so that the inside is cooked evenly. After the heat treatment, the central temperature of the tofu donut was found to be 70 ° C.
상기 열처리된 두부도넛을 충분히 탈유시키고 두부도넛 표면의 온도가 22℃ 될 때까지 자연냉각 시킨 다음 -35℃로 급속동결시켰다.The heat treated tofu donut was sufficiently deoiled and naturally cooled until the temperature of the tofu donut surface became 22 ° C., and then rapidly frozen to −35 ° C.
〈실시예 2〉<Example 2>
두부 30중량％를 사용한 것과 공지된 물인 정제수 25.5중량％으로 한 것을 제외하고는 실시예1과 동일하게 실시하였다.It carried out similarly to Example 1 except having used tofu 30 weight% and setting it to 25.5 weight% of purified water which is well-known water.
〈비교예 1〉<Comparative Example 1>
두부 45중량％를 사용한 것과 공지 내용의 물을 즉, 정제수 10.5중량％으로 한 것을 제외하고는 실시예1과 동일하게 실시하였으나, 두부의 함량이 많아서 반죽물을 소정모양의 두부도넛으로 성형하기가 용이하지 않았다.Except for using 45% by weight of tofu and water of known contents, that is, 10.5% by weight of purified water, the same procedure as in Example 1 was carried out. However, since the tofu content was high, it was difficult to mold the dough into a predetermined shape of tofu donuts. It was not easy.
〈비교예 2〉<Comparative Example 2>
두부 25중량％를 사용한 것과 공지내용의 물인 정제수 30.5중량％로 한 것을 제외하고는 실시예1과 동일하게 실시하였으나, 두부의 함량이 작아서 두부의 맛이 나지 않고 상대적으로 밀가루 특유의 냄새와 맛이 강했다.Except for using 25% by weight of tofu and 30.5% by weight of purified water, which is a well-known water, the same process as in Example 1 was carried out. It was strong.
〈시험예〉<Test Example>
상기와 같이하여 제조된 두부도넛을 전문 패널 요원 30명에 의해 5점을 만점으로 하는 척도법으로 관능검사를 실시하였고 그 결과를 다음 표 2에 나타내었다.The tofu donut prepared as described above was subjected to sensory evaluation by a scale of 5 out of 30 by professional panelists, and the results are shown in Table 2 below.
〔표 2〕Table 2
상기 표 2에서 나타난 바와 같이, 본 발명에 따라 제조된 두부도넛은 소비자의 구미에 맞아 기호성이 우수한 것으로 나타났다.As shown in Table 2, the tofu donut prepared according to the present invention was found to be excellent in palatability according to the taste of consumers.
상술한 바와 같이 본 발명에 따른 두부도넛은 밀가루를 주원료로 하는 가공식품인 도넛에서 부족되기 쉬운 단백질, 필수아미노산, 필수지방산, 무기질을 공급해 줄 수 있어 영양학적으로도 우수하고, 소화흡수율도 매우 높으며 부드럽고 고소한 맛과 식감을 갖기 때문에 남녀노소 모두의 기호를 만족시킬 수 있을 것으로 기대된다.
As described above, the tofu donut according to the present invention can supply protein, essential amino acid, essential fatty acid, and minerals, which are easily lacked in the donut, which is a processed food based on flour, which is nutritionally excellent, and has a high digestive absorption rate. It is expected to satisfy the tastes of both young and old because of its soft and savory taste and texture.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356167A (en) * | 1991-05-13 | 1992-12-09 | Misao Nakajima | Powdery food raw material produced from bean curd refuse |
| JPH07213227A (en) * | 1994-02-04 | 1995-08-15 | Kanegafuchi Chem Ind Co Ltd | Oil in water type emulsified oil and fat composition |
| JP2000333593A (en) | 1999-05-28 | 2000-12-05 | Fuji Oil Co Ltd | Production of doughnut |
| KR20050088892A (en) * | 2004-03-03 | 2005-09-07 | 석 봉 최 | Method of manufacture bread using soybean oil cake |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04356167A (en) * | 1991-05-13 | 1992-12-09 | Misao Nakajima | Powdery food raw material produced from bean curd refuse |
| JPH07213227A (en) * | 1994-02-04 | 1995-08-15 | Kanegafuchi Chem Ind Co Ltd | Oil in water type emulsified oil and fat composition |
| JP2000333593A (en) | 1999-05-28 | 2000-12-05 | Fuji Oil Co Ltd | Production of doughnut |
| KR20050088892A (en) * | 2004-03-03 | 2005-09-07 | 석 봉 최 | Method of manufacture bread using soybean oil cake |
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