KR101979993B1 - A Method of producing Crispy donut - Google Patents

Abstract

The present invention relates to a method of manufacturing a donut, and more particularly, to a method of manufacturing a donut, which is manufactured by frying, but which has no feeling and provides a crispy texture.
The present invention, rice flour topping liquid coating step of applying a rice flour topping liquid to the dough for dough production; A glutinous rice flour topping liquid applying step of applying the glutinous rice flour topping liquid to the dough topping the rice flour topping liquid; A fermentation step of fermenting the dough to which the glutinous rice flour topping liquid is applied; A frying step of frying the fermented dough in oil to produce a fried donut; And a deco powder topping step of cooling the fried donuts and then topping the rice deco powder.

Description

A method of producing crispy donut

The present invention relates to a method of manufacturing a donut, and more particularly, to a method of manufacturing a donut, which is manufactured by frying, but which has no feeling and provides a crispy texture.

In general, as the industrial society develops, adults who live socially are living a busy day, and the number of people who replace breakfast for the beginning of the day with bread is increasing rapidly. The case is also increasing.

Donuts are foods that are typically fried with a lot of oil, and are called yeast donuts made by adding yeast to dough to ferment the dough, forming it into a desired shape, and frying the formed dough, and containing baking powder. There is a so-called cake donut made by molding the dough into a desired shape and frying the molded dough.

In addition, some may not contain yeast and / or baking powder, such as CHURROS. That is, various types of donuts are known depending on the shape, and commonly known donuts include glutinous rice donuts, red bean donuts, and pretzel.

Donuts are mainly made by mixing various ingredients, such as glutinous rice, red beans, or flour, as a main ingredient, then kneading, forming and frying in oil. This donut is one of the foods with high preference for snacks or easy meals.

However, the donuts produced as described above are foods that are not enjoyed by those who do not like the taste because they give a sense of taste by frying in the manufacturing process.

In addition, due to the excessive sugar topping the outside of the donut, people who should avoid sugars, such as diabetics, or people who do not like sweet food was not able to enjoy the donut.

SUMMARY OF THE INVENTION An object of the present invention is to provide a process for producing a crispy donut, while being prepared by a frying process, while providing a crispy texture and, on the other hand, the feeling of fried donuts.

Still another object of the present invention is to provide a method of preparing a crispy donut, which can simultaneously feel the sweet taste of sweet red bean sediment and the soft taste of cream cheese.

In order to provide the object of the present invention, the present invention, rice flour topping liquid coating step of applying a rice flour topping liquid to the dough for donut production; A glutinous rice flour topping liquid applying step of applying the glutinous rice flour topping liquid to the dough topping the rice flour topping liquid; A fermentation step of fermenting the dough to which the glutinous rice flour topping liquid is applied; A frying step of frying the fermented dough in oil to produce a fried donut; And a deco powder topping step of cooling the fried donuts and then topping the rice deco powder.

For another object of the present invention, the present invention, the dough step of mixing and kneading a composition comprising flour, salt, yeast, milk, sugar, butter and water; A dividing step of dividing the dough; Molding step of putting the red bean cream cheese contents into the divided dough; A rice flour topping liquid applying step of applying a rice flour topping liquid to the molded dough making dough; A glutinous rice flour topping liquid applying step of applying the glutinous rice flour topping liquid to the dough topping the rice flour topping liquid; A fermentation step of fermenting the dough to which the glutinous rice flour topping liquid is applied; A frying step of frying the fermented dough in oil to produce a fried donut; And a deco powder topping step of cooling the fried donuts and then topping the rice deco powder.

According to the manufacturing method of the crispy donut according to the present invention, even though it is manufactured by the post-line process, the crispy texture is combined due to the glutinous rice topping, and the feeling of the fried donut can be further removed due to the rice flour deco powder.

In addition, by including the content of the red bean cream cheese content, compared to the doughnut containing only the content of the existing red bean content, there is an effect of providing a donut that can feel the sweetness of the sweet red bean sediment and the softness of the cream cheese at the same time.

Hereinafter, the present invention will be described in more detail.

According to an embodiment of the present invention, the method of manufacturing a crispy donut of the present invention comprises the steps of applying a rice flour topping liquid to the rice flour topping solution to the dough for donut production; A glutinous rice flour topping step of topping glutinous rice flour to the dough to which the rice flour topping liquid is applied; A fermentation step of fermenting the coated dough with the glutinous rice powder topping; A frying step of frying the fermented dough in oil to produce a fried donut; And a deco powder topping step of topping the rice flour deco powder after cooling the fried donuts.

According to another embodiment of the present invention, the dough for dough making dough kneading step of mixing by mixing a composition comprising flour, salt, yeast, milk, sugar, butter and water; A dividing step of dividing the dough; It includes; forming step of putting the contents of the red bean cream cheese into the divided dough.

According to another embodiment of the present invention, a rapid freezing step of rapid freezing at minus 30 ~ 40 ℃ after the molding step; Freezing storage step of storing the frozen dough frozen at minus 15 ~ 20 ℃; And thawing the frozen-stored dough at room temperature (20-25 ° C.) for 60 to 120 minutes.

<Dough stage>

According to one embodiment of the present invention, the dough for dough production is based on 1000 parts by weight of flour, 50 to 70 parts by weight, 100 to 20 parts by weight of salt, 3 to 7 parts by weight of malt extract, 25 to 35 parts by weight of milk, 25 to 35 parts by weight of water, 15 to 21 parts by weight of yeast, 80 to 120 parts by weight of butter, and 25 to 35 parts by weight of a bakery metering agent (also called a bakery improver).

The bakery metering agent includes wheat flour, glucose, calcium carbonate, food additives, and grains, and may be any commercially available.

According to one embodiment, the dough mixture may be obtained by performing a mixture such as flour for 10 to 20 minutes at rpm 60 ~ 260.

<Division step>

According to one embodiment of the present invention, the dividing step is a process of dividing the dough for preparing donuts into one donut. The division may be divided into different sizes according to the shape of the donut, the contents included in the donut, and the type of the donut.

According to one embodiment of the invention, it may be divided into 30 ~ 60g.

<Molding stage>

According to an embodiment of the present invention, the dough for preparing donuts may be molded by further including various sediment contents therein.

For example, the sediment contents may include sediments such as sweet red beans, sweet potato sediments, chestnut sediments, and / or cream cheese, mozzarella cheese, and the like.

According to one embodiment of the present invention, the red bean cream cheese content including both red bean sediment and cream cheese at the same time is further included, so that the sweetness of the red bean and the softness of the cream cheese can be tasted at the same time.

According to one embodiment of the invention, the red bean cream cheese contents may be appropriately included according to the size of the divided dough, for example, when the divided dough is 30 to 60g, it may be included as 20 to 45g.

The red bean cream cheese contents may include red bean sediment and cream cheese in a weight ratio of 2 to 4: 1 to 1.5.

If the amount of cream cheese is relatively high, it can be felt, and if it is small, the cheese flavor cannot be felt.

It is preferable that the cream cheese use a thing with strong heat resistance. For example, in addition to natural cheeses, such as cream cheese, gouda cheese, mozzarella cheese, and cheddar cheese, processed cheese, cheese food, etc. can be made into a raw material cheese, and can be manufactured and used by strengthening heat resistance.

The sweet bean sediment may be commercially available or may be prepared directly.

According to one embodiment of the present invention, after washing with red beans, the water is soaked for 10 to 15 hours, and then purified water is added to about 5 times the weight of the red beans and boiled for about 20 minutes. Discard the water, add the same amount of purified water, and boil for about 2 hours on low heat. After adding white sugar, starch syrup, and refined salt, boil for about 1 hour and prepare. The final sweetness of the red bean sediment prepared according to the above process is 35 ~ 45 brix, which is to increase the sweetness of the red bean sediment so that the soft physical properties even in the frozen state.

<Frozen / Refrigerate / Thaw Phase>

The dough for preparing dough, split, and / or shaped donuts can be rapidly frozen and then refrigerated and thawed immediately before use to produce a donut.

Although it may be used immediately after kneading, it may be used after it is refrigerated and aged after kneading, or after freezing for long-distance distribution and thawing before use when preparing a donut directly.

That is, according to an embodiment of the present invention, a rapid freezing step of rapid freezing at minus 30 to 40 ℃ after the molding step; Freezing storage step of storing the frozen dough frozen at minus 15 ~ 20 ℃; And thawing the frozen-stored dough at room temperature (20-25 ° C.) for 60 to 120 minutes.

< Topping liquid  Application Step>

According to an embodiment of the present invention, by applying to rice flour topping liquid topping with glutinous rice flour, it can give a crispy texture. In addition, by topping with the final rice flour deco powder, compared to the existing sugar powder deco, it can reduce the sweetness and catch the feeling of fried donuts.

According to one embodiment of the present invention, the rice flour topping liquid, 1 ~ 5g with respect to the dough 30 ~ 60g, the glutinous rice powder for topping 5 ~ 20g, the rice flour deco powder may be used in 0.1 ~ 2g. As the size of the dough becomes larger or smaller, the topping liquid, glutinous rice powder for topping and topping powder may be appropriately changed according to the size.

The rice flour deco powder is preferably made of a powder having a smaller particle size than the glutinous rice flour for topping. Preferably it is rice flour passed through 100 ~ 300 mesh

If the rice flour topping liquid is used too little, the glutinous rice topping and donut dough may not be well bonded, and if too much, the crispyness may be reduced.

When the glutinous rice flour topping is used too little, the crispness may be reduced, and when used too much, the donut-specific texture may be reduced.

When the rice flour deco powder is used too little, it may not have a feeling grabbing effect, when used too much, may affect the flavor of the donut due to the peculiar smell of rice.

According to one embodiment of the invention, the rice flour topping liquid may include 120 to 160 parts by weight of water with respect to 100 parts by weight of the mixture for rice flour topping. This is enough to maintain a viscosity that can be applied well to the outer surface of the donut dough.

The mixture for rice flour topping is a mixture of white sugar, flour, activated dry yeast, soybean oil, and refined salt in raw fine powder, which is seasoned, washed, dried, and pulverized with white rice. Part, 20-30 parts by weight of flour, 1-5 parts by weight of active dry yeast, 3-8 parts by weight of soybean oil, 1-5 parts by weight of refined salt.

According to an embodiment of the present invention, the glutinous rice flour topping liquid is based on 100 parts by weight of glutinous rice flour, 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of salt, 1 to 14 parts by weight of baking powder and 50 to 70 parts by weight of water. It may include wealth.

<Shape forming stage>

The topping liquid coated dough may further include forming a shape into various shapes, ring shapes, oval shapes, circular shapes, triangle shapes, square shapes or chopsticks shapes.

It can also be used as a thawed dough, but it can be produced in various shapes to enhance the texture.

<Fermentation stage>

According to one embodiment of the invention, the rice flour topping solution and the glutinous rice flour topping is applied to the fermentation at 25 ~ 40 ℃ 60 to 150 minutes.

Through this fermentation process, it is possible to produce a softer donut.

< Frying  Step>

Put the fermented dough dough in oil at 150-220 ℃ and fry for 2-10 minutes. If the temperature of the oil is too high or deep fried, the dough may burn, and the cheese contained in the contents may melt and spill. Also, if left at too low a temperature, the oil may be adsorbed, losing the crispness and feeling.

<Rice flour Deco  Powder Topping Step>

The fried donuts are cooled to room temperature (18-20 ° C) and then topped with rice flour deco powder. The rice flour deco powder is raw rice flour passed through 100 ~ 300 mesh, or corn starch, dextrin, soy sauce, shortening, treha, chicken extract powder-J, fried rice flour, emulsifier, refined salt, onion powder, hot The base may further include sucralose. In the case of including such additives, it is preferable to use a mixed powder after mixing 100 to 300 mesh. If the size of the particles is too small, you can not feel the crispy and chewy texture, if too large it is not desirable to feel the taste of the rice separately.

Hereinafter, the present invention will be described in detail with reference to Examples. However, the following examples are only examples of the present invention for demonstrating the constitution and effects of the present invention, and the present invention is not limited to the following examples.

Example  One

< Sweet red beans  Preparation of Cream Cheese Contents>

The red bean cream sediment 25g, cream cheese 10g was mixed to prepare a sweet red bean cream cheese contents.

< Topping liquid  Manufacturing and Application>

A rice flour topping liquid was prepared by mixing 120 g of water with 100 g of the mixture for rice flour topping.

The rice flour topping mixture is a mixture of raw fine powder, white sugar, wheat flour, active dry yeast, soybean oil, and refined salt in a weight ratio of 100: 5: 25: 3: 5: 3.

In addition, 100g glutinous rice powder, white sugar per 20g, salt 2g, baking powder 1.2g, water 60g was mixed to prepare a glutinous rice flour topping powder.

<Production of donuts>

1000g flour, 60g per white, salt 20g, malt extract 5g, milk 30g, water 30g, yeast 18g, butter 79% 100g, weighing 29g was mixed and kneaded for 15 minutes at a speed of 160 ~ 200 rpm.

The dough was divided to 45 g.

30g of the red bean cream cheese contents were put into the divided dough and molded.

The molded dough was rapidly frozen at minus 30 to 40 ° C., and then vinyl-packed. Packaged dough was stored at minus 15 ~ 20 ℃.

Before the donut preparation, the frozen dough was thawed at room temperature (20-22 ° C.) for 100-120 minutes, so that the internal temperature of the dough was 15-25 ° C.

After applying 3g of rice flour topping liquid to the surface of the thawed dough, 10-15g of glutinous rice powder topping powder was topping.

The dough coated with the topping liquid and the topping powder was molded into a ring shape having a diameter of 7 to 15 cm.

The ring-shaped donut dough was fermented at 30-35 ° C. for 100-120 minutes.

The fermented dough was fried in olive oil at 180-200 ° C. for 5-8 minutes.

Then, after cooling to 18 ~ 20 ° C topping rice flour deco powder 0.1 ~ 2g.

Example  2

A donut was prepared in the same manner as in Example 1, except that the contents were composed only of red bean sediment.

Comparative example  One

A donut was prepared in the same manner as in Example 1. However, the step of topping with rice flour topping liquid and glutinous rice powder topping powder, and the step of topping with rice flour deco powder was omitted.

Comparative example  2

A donut was prepared in the same manner as in Example 1. However, the step of applying the rice flour topping liquid and glutinous rice powder topping powder was omitted.

Comparative example  3

A donut was prepared in the same manner as in Example 1. However, the step of topping with rice flour deco powder was omitted.

Experimental Example

Twenty adult men and women were subjected to the donuts prepared in Example 1 and Comparative Examples 1 to 3, and then sensory tests were conducted for color, taste, flavor, texture, and overall preference.

Twenty men and women between the 20s and 70s with experience in sensory evaluation were selected by panel, and the sensory test was performed. High). The results are shown in Table 1 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Crunchy 9.5 9.4 8.5 8.6 8.0 zest 9.7 9.2 9.0 9.1 9.2 No feeling 9.6 9.7 7.0 8.0 8.8 Overall preference 9.5 9.0 8.0 8.2 8.6

As described above, the method of manufacturing a donut according to the present invention may provide a donut capable of catching a crispy and tasteful taste. In addition, the donut of Example 1 containing the contents consisting of red bean paste and cream cheese had a higher flavor and overall acceptability than the donut of Example 2 containing only red bean paste.

Claims (15)

Rice flour topping liquid coating step of applying a rice flour topping liquid to the dough for making donuts;
Glutinous rice flour topping step of topping the glutinous rice flour topping powder to the dough topping the rice flour topping liquid;
Fermentation step of fermenting the dough topping the glutinous rice powder topping powder;
A frying step of preparing a frying donut by frying the fermented dough; And
And a deco powder topping step of topping the rice deco powder after cooling the fried donuts.
The glutinous rice powder topping powder comprises 15 to 25 parts by weight of sugar, 1 to 3 parts by weight of salt, 1 to 14 parts by weight of baking powder and 50 to 70 parts by weight of water, based on 100 parts by weight of glutinous rice powder,
The rice flour topping liquid includes 120 to 160 parts by weight of water, based on 100 parts by weight of the mixture for rice flour topping,
The mixture for rice flour topping is 1 to 10 parts by weight per white, 20 to 30 parts by weight of flour, 1 to 5 parts by weight of active dry yeast, 3 to 8 parts by weight of soybean oil, 1 to 5 parts by weight of refined salt Method for producing a crispy donut, characterized in that the mixture. The method of claim 1,
The dough for preparing donuts
A kneading step of kneading a composition comprising flour, salt, yeast, milk, sugar, butter and water;
A dividing step of dividing the dough; And
And a molding step of molding the contents of the red bean cream cheese into the divided dough. The method of claim 2,
Rapid freezing step of rapid freezing at minus 30 ~ 40 ℃ after the molding step;
Freezing storage step of storing the frozen dough frozen at minus 15 ~ 20 ℃; And
The thawing step of thawing the frozen dough at room temperature (20 ~ 25 ℃) for 60 to 120 minutes; The production method of crispy donuts further comprising. The method of claim 2,
The dough for dough production is 900 to 1100 parts by weight of strong powder, 50 to 70 parts by weight per white, 15 to 25 parts by weight of salt, 3 to 7 parts by weight of malt extract, 25 to 35 parts by weight of milk, 25 to 35 parts by weight of water, yeast 15 21 parts by weight, 80 to 120 parts by weight of butter, 25 to 35 parts by weight of a modifier comprising the production method of the crispy donuts. The method of claim 2,
The kneading step is a method of producing a crispy donut, characterized in that made for 10 to 20 minutes at 60 rpm to 260 rpm. The method of claim 2,
The dough divided in the dividing step is a method of producing a crispy donut, characterized in that 30 ~ 60g. The method of claim 6,
In the forming step, the red bean cream cheese content is 20 to 45g of a method of producing a crispy donut, characterized in that it is molded. The method of claim 2,
The red bean cream cheese contents are crispy donuts, characterized in that the red bean sediment and cream cheese in a 2 to 4: 1 to 1.5 weight ratio. The method of claim 2,
The cream cheese is a method of producing a crispy donut, characterized in that the heat resistance is strong. The method of claim 6,
The rice flour topping liquid is 1 ~ 5g, the glutinous rice flour topping powder is 5 ~ 20g, the rice flour deco powder is 0.1 ~ 2g method of producing a crispy donut. delete delete delete The method of claim 1,
Before the fermentation step, the method of producing a crispy donut, characterized in that it comprises the step of forming a ring shape, oval shape, circular shape, triangle shape or square shape. The method of claim 1,
The fermentation step is a method of producing a crispy donut, characterized in that carried out for 60 to 150 minutes at 25 ~ 40 ℃.