KR101365930B1 - Doughnuts Made of Bean-curd And Method for Producing The Same - Google Patents

Abstract

The present invention is so called soybean milk called soybean so that it is easy to crush soybeans so that the soy milk is not easily deteriorated, so that the donuts are kept intact at room temperature without being stored in a refrigerated or frozen state, and can be ingested. Step S10; Soybean grinding step (S20) to put the beans in the grinder to separate the soybeans and soy milk; Drying the soybeans and drying the soybeans for freeze storage (S30); A heat treatment step (S40) of soy milk for cooling and storing the soy milk after cooling; 15 to 20% by weight of bean curd, 15 to 20% by weight of soy milk, 18 to 24% by weight of gravity, 20 to 24% by weight of rice flour, 0.1 to 0.3% by weight of vanilla powder, 0.3 to 0.7% by weight of refined salt 5 wt%, unsalted butter 2-5 wt%, eggs 5-10 wt%, baking powder 0.5-1 wt%, oligosaccharide 1-3 wt%, nutmag 0.5-1 wt%, skim milk powder 1.5-3.5 wt%, A kneading step (S50) of stirring the food ingredients containing 1-3% by weight of corn starch and the remaining purified water; Sealing the dough and put into the refrigerator to put into aging (S60); Molding step (S70) for rubbing the dough by hand so as to soften it into a donut form into an automated mold; It relates to a method of producing a donut using soybeans comprising a frying step (S80) of frying donuts in canola oil maintained at a temperature of about 155 to 165 degrees.

Description

Donuts Made of Bean-curd And Method for Producing The Same}

The present invention relates to a donut using a soybean and a method for producing the same, and more particularly, to a donut using a soybean milk and soy milk added soybean milk as a main ingredient of the dough for producing a donut and a method for producing the same.

Recently, various kinds of foods have been developed and provided, such as donuts and foreign foods, and even fusion foods are being expanded.

On the other hand, soybeans are one of the five grains, and Koreans who use rice as a staple food are the most suitable food materials to supplement the protein and fat that are lacking in rice, and no one can deny it. It is a large source of protein.

Soybean is composed of protein, carbohydrates, lipids, various vitamins, calcium, phosphorus, iron, potassium, and fiber, and soybeans remain after separating soy milk from soybeans. However, until now, busy uses are limited as foods and are used or discarded for feed. It contains most of the nutrients of soybeans, so they retain almost all of the benefits of soybeans. 86% of the fat is composed of unsaturated fatty acids, and protein lowers blood cholesterol and vitamin E ( Tocopherol) has been shown to promote blood circulation and balance hormones, and saponins are effective in preventing dementia and anti-cancer effects.

Donuts are a widely spread food all over the world, and are widely wetted as snacks, and they are kneaded with sugar and eggs in flour to form a dough, which are then shaped into various shapes including rings and fried in oil to dry. It is prepared by.

However, the doughnut prepared as a main ingredient as described above is too soft and sticky without chewing taste in the texture, so sticking to the mouth, as well as extremely low fiber has an adverse effect on the diet.

In addition, donuts made from wheat flour have a high internal density, and are hardened with time, and thus have a poor texture.

The technology for the production of donuts based on soybeans is presented, and the method for preparing donuts using bis and the preparations thereof is disclosed in Korean Patent Publication No. 10-2010-0039970, filed Oct. 9, 2008 Donut 'is presented a method of making a donut using soy milk and bean curd.

However, a donut based on soybeans prepared in various ways, including the prior art, has a problem in that the donut is quickly damaged by the characteristics of the beans, which are easily deteriorated.

Therefore, an object of the present invention for solving the above problems is to provide a donut using soybean to grind soybeans and soybean milk and soybean meal and to heat and dry freeze-process them, respectively, to use as a donut material.

In addition, an object of the present invention is to stir while increasing the mixing speed in a low to high speed step so that the soybeans are mixed well in flour dough, etc. in the secondary mixing of soybeans and soy milk in the first state of mixing the flour and dough additives for the donuts, It is to provide a donut using a soybean to mix the soy milk between each step and a method for producing the same.

An object of the present invention is a soybean soybean called step water so that it is easy to grind beans; A soybean grinding step of putting the soybeans into a grinder and separating the soybeans with soy milk; Drying the soybeans and drying the soybeans; A heat treatment step of soymilk which is heated and cooled after cooling the soymilk; 15 to 20% by weight of bean curd, 15 to 20% by weight of soy milk, 18 to 24% by weight of gravity, 20 to 24% by weight of rice flour, 0.1 to 0.3% by weight of vanilla powder, 0.3 to 0.7% by weight of refined salt 5 wt%, unsalted butter 2-5 wt%, eggs 5-10 wt%, baking powder 0.5-1 wt%, oligosaccharide 1-3 wt%, nutmag 0.5-1 wt%, skim milk powder 1.5-3.5 wt%, A kneading step of stirring the food ingredients containing 1-3% by weight of corn starch and the remaining purified water; A resting step of sealing the dough, placing it in a refrigerator and aging; Molding the dough by hand so as to soften the dough and then molding the dough into an automatic mold to form a donut; It is achieved by a method of producing a donut using soybeans, comprising a frying step of frying the donuts in canola oil maintained at a temperature of about 155 ~ 165 degrees.

In addition, according to the present invention, the soybean soaking step, soaked in clean water for 8 hours, the color of the soaked soybeans is clear, the shell is not peeled off, and to check whether the soybeans are called to the inside by cutting in half. desirable.

In addition, according to the present invention, the drying step of the soybeans, the step of stirring the soybeans at about 60 to 70 degrees fire and fry for more than one hour to maintain 12-15% soybeans dry moisture content; Cooling the roasted bean curd; Filtering the cooled bean curd into a small sieve; It is preferable to include the step of freezing only the filtered bean bean.

In addition, according to the present invention, the kneading step, the primary material stirring step of mixing the salt-free butter, sugar, salt which is the primary material in a stirrer to stir at low speed until a white gel state; A cream generation step of dividing the oligosaccharide and the egg into the primary material three times and mixing the mixture to a stirring cream state; Stir-fried soybeans, soy milk, gravity powder, rice flour, vanilla stick, baking powder, nutmag, skim milk powder, and corn starch are mixed. It is preferred to include a second material stirring step of mixing for 5 minutes.

In addition, according to the present invention, the resting step is preferably aged for three hours refrigerated.

In addition, another object of the present invention, after mixing 0.3 to 0.7% by weight of the primary salt, 3 to 5% by weight sugar, 2 to 5% by weight salt-free butter, 1 to 3% by weight of oligosaccharide and 5 to 10% by weight of eggs % Is divided into three times and mixed, 15-20 weight% of soybeans, 15-20 weight% of soy milk, 18-24 weight% of gravity powder, 20-24 weight% of rice flour, 0.1-0.3 weight% of vanilla powder, baking Powder 0.5 ~ 1% by weight, nutmag 0.5 ~ 1% by weight, skimmed milk powder 1.5 ~ 3.5% by weight, corn starch by mixing 1 ~ 3% by weight of the primary material and then molded into a donut shape to fry in oil It is also achieved by a donut using soybeans.

Therefore, according to the donut using the soybean of the present invention and the manufacturing method thereof according to the above problem solving means can be deteriorated soybean and soy milk can be stored at room temperature without storing the donut in a refrigerated or frozen state, which is a donut It will be able to eat while maintaining the taste of.

In addition, by combining the effects of soybean curd with donuts can reduce the sticking phenomenon in the oral cavity and improve the texture, including chewing taste.

1 is an overall flowchart of a method of producing a donut using soybean of the present invention,
Figure 2 is a detailed flowchart of the drying step of the bean curd of Figure 1,
3 is a detailed flowchart of the mixing step of FIG.
Figure 4 is a graph comparing the storage period according to the production method of the donut using soybean of the present invention.

Hereinafter, an embodiment of a donut using a bean of the present invention and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

1 is an overall flowchart of a method of manufacturing a donut using soybeans of the present invention, FIG. 2 is a detailed flowchart of a drying process of bean bean of FIG. 1, and FIG. 3 is a detailed flowchart of a mixing step of FIG. 1.

As shown in Figure 1, the present invention performs the soybean pour step (S10) that is called so that it is easy to grind and select the beans that are the main ingredient of the donut.

In the bean sowing step, domestic soybean sorting operation is performed to produce a good quality donut, and the selected soybeans are placed in an automated soaking machine to check the correct time and soaked in clean water for 8 hours.

The soybeans called as described above are vividly colored, peeled off to see if they are peeled off, and in order to check the more accurate condition, the soybeans are cut in half and the inside is soaked.

This is because a large part of the texture of the donut using soybeans, dough mixing, and finished state and taste are dependent on soybean soaking.

When the soybeans are called as a whole as described above, the beans are put in a grindstone or grinder to grind soybeans and soy milk to perform a soybean grinding step (S20).

In this step, soybeans called grinders such as a millstone or a blender are put.

When the soybean grinds as described above, soybean fiber and green soybean oil are produced. The soybean fiber is called soybean soybean, and soybean soybean is a raw material of tofu and tofu.

In particular, when the soybean is ground using semi-automatic millstone, the fiber content of soybeans is controlled by the difference between the top and bottom gaps of the millstone, and the taste of bean bean is completely different according to the process of producing bean curd and green soybean oil. The narrower the gap between the bottom stone and the top stone, the more the fiber between the soymilk and soybeans can be separated as much as possible.

In addition, the soy milk from the soybean milk and soy milk separated by a crusher to filter the soybeans contained in the soy milk once again bar bark soybeans and soy milk to be separated as much as possible using a fine mesh.

In order to maintain the preservation state of soy milk and soybeans in the state in which the soymilk and soybeans are pulverized as described above, the soy milk is heat-treated and stored in a refrigerated state, and the soybeans are dried and heat-treated and stored as frozen.

First, as shown in Figure 2 in the drying processing step (S30) of soybeans to perform a roasting step (S31) to stir for about an hour so that the rotation speed is not fast in about 60 ~ 70 degrees fire in a semi-automatic roasting machine, and roasted Dry soybean curd keeps the moisture content of 12-15%, and the roasted bean curd is cooled (S32) so that only small particles remain in a fine sieve (S33) and frozen and stored (S34).

Frozen soybeans can prevent aging and preserve the savoryness of the roasted beans and the softness of the tissue.

Therefore, as shown in the graph of FIG. 4, when the tofu donut is prepared in a dry process and in a non-treated state, the number of bacteria is rapidly increased as the storage period is 0.5 to 1 days.

In addition, when the tofu donut is prepared in a frozen state only, as the storage period is 2 to 3 days, the number of bacteria rapidly increases, and the storage period is longer than that of the untreated tofu donut.

In addition, when the tofu donut is prepared in a frozen state after the drying step, the storage period is 3-4 days, and the number of bacteria increases.

 In addition, in the heat treatment step (S40) of soy milk is immediately heated to 100 degrees soybean milk is produced to boil and then cooled to store in low temperature refrigeration.

After the storage processing step of soy milk and soybeans as described above, as shown in Figure 3 is to perform a dough step (S50) for stirring the ingredients for dough dough.

In this step, the ingredients are 15-20% by weight of soybean, 15-20% by weight of soy milk, 18-24% by weight of gravity, 20-24% by weight of rice flour, 0.1-0.3% by weight of vanilla powder, 0.3-0.7% by weight of refined salt, sugar 3 ~ 5% by weight, unsalted butter 2-5%, eggs 5-10% by weight, baking powder 0.5-1% by weight, oligosaccharides 1-3%, nutmag 0.5-1% by weight, skim milk powder 1.5-3.5% by weight , Corn starch 1-3% by weight.

First, the primary material agitating step (S51) is performed in which the primary material, salt-free butter, sugar, and salt is put into the stirrer and mixed, and the salt-free butter, sugar, and salt, which is the primary material, is added to the mixer. Stir the mixture at low speed until the mixture becomes a white gel, and then stir while stirring the mixture of oligosaccharides and eggs three times after the mixture is completely mixed (S52). Perform

In the state of mixing the primary ingredients as described above, roasted soybeans, soy milk, gravity flour, rice flour, vanilla sticks, baking powder, nutmag, skim milk powder, corn starch, etc. measured and mixed in an accurate weighing step, 2 Stir for a minute and then put soy milk, stir for 1 minute at medium speed, and performs a secondary material stirring step (S53) of mixing at high speed for 5 minutes.

In the state of the dough as described above, after removing the dough contained in a bowl sealed and put into the refrigerator to perform a rest step (S60), after 3 hours to rub the dough to soften by hand to soften the automated framework Performing the molding step (S70) to put in the shape of a donut.

When the donut form is completed by the forming step, by completing the frying step (S80) to fry the donut in canola oil maintained at a temperature of about 155 ~ 165 degrees to end all the process of manufacturing a donut using the beans of the present invention do.

Claims (6)

delete delete Soybean called step (S10) called soybean so as to easily crush the beans;
Soybean grinding step (S20) to put the beans in the grinder to separate the soybeans and soy milk;
Drying the soybeans and drying the soybeans for freeze storage (S30);
A heat treatment step (S40) of soy milk for cooling and storing the soy milk after cooling;
15 ~ 20% by weight of bean curd, 15 ~ 20% by weight of soy milk, 18 ~ 24% by weight of gravity, 20 ~ 24% by weight of rice flour, 0.1 ~ 0.3% by weight of vanilla powder, 0.3 ~ 0.7% by weight of refined salt 5 wt%, unsalted butter 2-5 wt%, eggs 5-10 wt%, baking powder 0.5-1 wt%, oligosaccharide 1-3 wt%, nutmag 0.5-1 wt%, skim milk powder 1.5-3.5 wt%, A kneading step (S50) of stirring the food ingredients containing 1-3% by weight of corn starch and the remaining water by weight;
Sealing the dough and put into the refrigerator to put into aging (S60);
Molding step (S70) for rubbing the dough by hand so as to soften it into a donut form into an automated mold;
It includes a frying step (S80) of frying donuts in canola oil maintained at a temperature of about 155 ~ 165 degrees,
Drying step (S30) of the bean bean,
Stir-fry the bean curd at about 60 to 70 degrees and fry for more than one hour to maintain bean curd dry moisture content of 12 to 15% (S31);
Cooling step (S32) and cooling the roasted bean bean;
Filtering the cooled bean curds into a small sieve (S33);
Method of producing a donut using a soybean, characterized in that it comprises a freezing step (S34) for freezing only the filtered bean bean.
Soybean called step (S10) called soybean so as to easily crush the beans;
Soybean grinding step (S20) to put the beans in the grinder to separate the soybeans and soy milk;
Drying the soybeans and drying the soybeans for freeze storage (S30);
A heat treatment step (S40) of soy milk for cooling and storing the soy milk after cooling;
15 ~ 20% by weight of bean curd, 15 ~ 20% by weight of soy milk, 18 ~ 24% by weight of gravity, 20 ~ 24% by weight of rice flour, 0.1 ~ 0.3% by weight of vanilla powder, 0.3 ~ 0.7% by weight of refined salt 5 wt%, unsalted butter 2-5 wt%, eggs 5-10 wt%, baking powder 0.5-1 wt%, oligosaccharide 1-3 wt%, nutmag 0.5-1 wt%, skim milk powder 1.5-3.5 wt%, A kneading step (S50) of stirring the food ingredients containing 1-3% by weight of corn starch and the remaining water by weight;
Sealing the dough and put into the refrigerator to put into aging (S60);
Molding step (S70) for rubbing the dough by hand so as to soften it into a donut form into an automated mold;
It includes a frying step (S80) of frying donuts in canola oil maintained at a temperature of about 155 ~ 165 degrees,
The dough step (S50),
A primary material stirring step (S51) of mixing salt-free butter, sugar, and refined salt, which are primary materials, into a stirrer and stirring until it becomes a white gel state;
A cream generation step (S52) of dividing oligosaccharides and eggs into the primary material three times and mixing them to a stirring cream state;
Stir-fried soybeans, soy milk, gravity powder, rice flour, vanilla stick, baking powder, nutmag, skim milk powder, and corn starch are mixed. Method for producing a donut using a soybean, characterized in that it comprises a secondary material stirring step (S53) of mixing for 5 minutes.
The method according to claim 3 or 4,
The resting step (S60) is a method of producing a donut using a soybean, characterized in that the aged for 3 hours refrigerated.
After mixing 0.3-0.7% by weight of the primary salt, 3-5% by weight of sugar, and 2-5% by weight of unsalted butter, 1-3% by weight of oligosaccharide and 5-10% by weight of egg were mixed in three portions. 15-20% by weight of soybeans as secondary materials, 15-20% by weight of soy milk, 18-24% by weight of gravity, 20-24% by weight of rice flour, 0.1-0.3% by weight of vanilla powder, 0.5-1% by weight of baking powder, nuts A donut using soybean, characterized in that 0.5-1% by weight, 1.5-3.5% by weight of skimmed milk powder, 1-3% by weight of corn starch are mixed with a primary material, kneaded, and then shaped into a donut and fried in oil.

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