KR102281638B1 - Method for making of croissant donut using shiitake mushroom fermentation - Google Patents

Abstract

The present invention relates to a method for producing croissant donuts using fermented shiitake mushroom, the method comprising: strong flour 59.52% by weight, milk powder 1.19% by weight, salt 1.19% by weight, sugar 5.95% by weight, eggs 2.98% by weight, and shiitake mushroom water 14.88% by weight %, 11.91% by weight of shiitake mushroom liquid, and 2.38% by weight of yeast, and kneading at a dough temperature of 13°C; Dough manufacturing process of storing the kneaded dough in a -18 ℃ freezer for 5 hours and then refrigerated fermentation for 5 hours in a 5 ℃ refrigerator; After wrapping the dough kneaded and fermented in the dough making process with fermented butter, which is the filling, fold 3 sections once, freeze for 20 minutes, and after folding section 4 once, freeze and rest for 20 minutes, then push to a thickness of 3 mm and flatten horizontally A forming process of dividing the dough so as to be 12 cm and 24 cm long, forming the divided dough into a croissant form, and fermenting it at 28° C. for 40 minutes; And the fermented croissant is unglazed at 180°C in a convention oven for 7 minutes, and then rapidly frozen at -20°C or lower and stored, then the quick-frozen unglazed croissant is thawed only as needed and fried at 195°C for 2 minutes to make the croissant. It is configured to include; a firing process to manufacture a. Accordingly, the croissant baked through unglazed croissant is stored frozen, cooled to the required amount, and then fried in oil to fill the contents according to the taste. Various kinds of croissant donuts are prepared by adding fillings according to the customer's preference and the user's preference. can provide

Description

Method for manufacturing croissant donuts using fermented shiitake mushroom {METHOD FOR MAKING OF CROISSANT DONUT USING SHIITAKE MUSHROOM FERMENTATION}

The present invention relates to a method for manufacturing croissant donuts using fermented shiitake mushroom species, and more particularly, to a croissant baked through unglazed, frozen and stored, cooled to a required amount, and then fried in oil to fill the contents according to preference. It relates to a method for manufacturing croissant donuts using fermented shiitake mushroom that can provide various types of croissants according to user's preference by providing a croissant of

In addition, the present invention is based on a pastry dough made by kneading with a natural fermented species of shiitake mushrooms, kneading flour and butter into the dough, and then frying it into a crescent-shaped donut based on the dough, decomposing the protein and milk fat of the flour, and cooling it after unglazing. It relates to a method for manufacturing croissant donuts using fermented shiitake mushrooms, which can be easily produced even in mass production and in a narrow space.

In modern times, the number of people skipping breakfast or not eating on time due to busy social life is increasing, and more people are harming their health. In order to solve one meal, instant meals such as hamburgers, sandwiches, bread or cornstarch are used. Food is increasing.

However, hamburgers and sandwiches have advantages such as not constraining time and space, but these fast foods have a problem that they are not suitable for children who are growing up due to high calorie and high trans fat, or for modern people who are overweight and obese. . In addition, as the desire for well-being gradually increases due to various diseases of children such as atopic diseases and various adult diseases caused by environmental factors, consumption of well-being food is gradually increasing rather than consumption of instant food.

On the other hand, in general, bread refers to a food baked by adding yeast, salt, water, etc. to wheat flour and other grains, and then fermenting the dough. The bread can be classified in various ways according to the properties, manufacturing method, and shape of the dough, for example, bread, baguette, etc., which are stocks and stock substitutes, and a lot of sugar and fat, which are mainly used for children's side dishes, such as confectionery bread, bean paste bread, cream bread, Typical examples include croissants, bagels, croquettes, sandwiches, pizzas, and hamburgers that are characterized by steaming or frying methods. As a bread, it was first developed in Vienna, Austria in the mid-19th century. It has a hard, smooth, and shiny crust, and is characterized by a lot of holes in which steam is trapped.

Recently, breads with various tastes and scents have been released, and breads that can be eaten as a dessert after a meal are being developed so that these breads can replace the existing meal. The consumption rate of bread is continuously increasing.

In general, a croissant is a small bread made in the shape of a crescent moon, and is usually eaten as a breakfast substitute. A croissant is one of breads sensitive to temperature, and a croissant with a good texture can be prepared only by maintaining an appropriate temperature condition.

The reality is that the existing croissant is manufactured only by aging and baking the dough, so there is a limit to the characteristics of the croissant.

That is, when the method of rapidly freezing the frozen dough for the croissant and then fermenting it in a fermentation room is applied to the croissant, it is proposed to express a texture that is crispy on the outside and moist on the inside.

Accordingly, the present applicant proposes a croissant donut that can maximize the crispy texture of a favorite croissant to satisfy the preference for fried donuts, and a snack that can be easily consumed by men and women of all ages by filling it according to their preference through unglazed croissants. As a result of research to develop food for use, the present invention was completed.

[Related technical literature]

Croissant of manufacturing method (Patent Registration No. 10-1825136)

The present invention has been devised to solve the above problems, and its purpose is to freeze and store the croissant fired through unglazing, cool it to the required amount and then fry it in oil so that the contents can be filled according to your preference. An object of the present invention is to provide a method for manufacturing croissant donuts using fermented shiitake mushroom that can provide various types of croissants by adding a filling material according to preference.

In addition, the present invention easily sprinkles cinnamon sugar and coconut powder on the surface of the unglazed croissant regardless of the space according to the user's preference, or fills the croissant with fillings such as puff pastry, whipped cream, cream cheese jam, etc. inside the croissant within a short time. The purpose of the present invention is to provide a method for manufacturing croissant donuts using fermented shiitake mushroom, which facilitates product turnover by providing the finished product of croissant desired by customers.

However, the objects of the present invention are not limited to the above-mentioned objects, and other objects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the method for producing croissant donuts using fermented shiitake mushroom according to an embodiment of the present invention is 59.52% by weight of strong flour, 1.19% by weight of powdered milk, 1.19% by weight of salt, 5.95% by weight of sugar, 2.98% by weight of eggs. , a kneading process of mixing 14.88% by weight of shiitake water, 11.91% by weight of shiitake mushroom liquid, and 2.38% by weight of yeast and kneading at a kneading temperature of 13°C; Dough manufacturing process of storing the kneaded dough in a -18 ℃ freezer for 5 hours and then refrigerated fermentation for 5 hours in a 5 ℃ refrigerator; After wrapping 26.32% by weight of fermented butter, which is a filling, with 73.68% by weight of dough kneaded and fermented in the dough manufacturing process, and then freezing and resting for 20 minutes after folding once in Section 3, and then freezing and resting for 20 minutes after folding in Section 4. A forming process in which the sliced dough becomes thick and then divided to be 12 cm wide and 24 cm long, the divided dough is molded into a croissant and fermented at 28° C. for 40 minutes; And the fermented croissant is unglazed at 180° C. in a convection oven for 7 minutes to remove moisture and prevent oil from permeating the inside of the croissant, and then rapidly frozen at -20° C. or less and then stored, then rapidly frozen unglazed croissant Thaw only as much as necessary, cut the surface of the croissant, fill the inside with cream puff, whipped cream, cream cheese, jam, vegetables or meat, sprinkle cinnamon sugar or coconut powder on the surface, and fry at 195°C for 2 minutes to produce a croissant; In the kneading process, the shiitake mushroom water is prepared by mixing 83.33% by weight of water and 16.67% by weight of shiitake mushrooms and boiling it and then refrigerated storage, and the shiitake mushroom liquid is tepid water 68.57% by weight, shiitake 28.57% by weight of mushrooms and 2.86% by weight of honey are mixed in a glass bottle and stored at room temperature 25°C for 6 days, then the fermented contents are filtered through a sieve and stored in a refrigerator at 5°C for 6 days.

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The method for producing croissant donuts using fermented shiitake mushrooms according to the present invention is to freeze and store the croissant fired through unglazing, cool it to the required amount, and then fry it in oil so that the contents can be filled according to the taste according to the user's preference and crispy texture. Various kinds of croissant donuts can be served by adding fillings.

In addition, the method for producing croissant donuts using fermented shiitake mushrooms according to the present invention is based on a pastry dough layered by kneading with a natural fermented species of shiitake mushrooms and kneading flour and butter into the dough. It can be easily manufactured in mass production and in a narrow space by decomposing the protein and milk fat of the raw material and cooling it after unglazing.

In addition, the method for producing croissant donuts using fermented shiitake mushrooms according to the present invention can easily sprinkle cinnamon sugar and coconut powder on the surface according to the user's preference regardless of the space of the unglazed croissant, or sprinkle cream cheese, fresh cream, cream cheese jam By filling the inside of the croissant, such as filling, it is possible to provide the finished product of the croissant desired by the customer within a short time, thereby providing an economical advantage due to the easy turnover of the product.

In addition, the method for producing croissant donuts using fermented shiitake mushrooms according to the present invention solves the problem of oil seeping into the dough when the croissant produced only by conventional baking is fermented, then unglazed, cooled and fried immediately after fermentation, and After removing the moisture, it is fried to provide a croissant with a crispy texture.

1 is a flowchart illustrating a croissant donut manufacturing process using fermented shiitake mushroom species according to the present invention.
FIG. 2 is a flowchart illustrating a dough manufacturing process for manufacturing croissant donuts using fermented shiitake mushrooms according to FIG. 1; FIG.
3 is a flowchart illustrating a molding process for manufacturing croissant donuts using fermented shiitake mushrooms according to FIG.
Figure 4a is a photograph of the unglazed state during the molding process of croissant donuts using fermented shiitake mushroom species according to the present invention;
Figure 4b is a photograph of a fried state during the forming process of croissant donuts using fermented shiitake mushroom species according to the present invention;
Figure 4c is a photograph of a state in which the filling is provided during the molding process of croissant donuts using fermented shiitake mushrooms according to the present invention;

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

Croissant donuts using fermented shiitake mushrooms of the present invention are based on a pastry dough made by kneading flour and butter with a natural fermented species of shiitake mushroom into dough and deep-fried into a crescent-shaped donut to decompose the protein and milk fat of the flour. After unglazing, it is stored frozen, cooled to the required amount, and then fried in oil, so that the contents can be filled according to preference, so that it is possible to provide a croissant with a crispy texture, and various kinds of croissant donuts can be provided according to the user's preference.

The method for producing croissant donuts using fermented shiitake mushroom of the present invention provides croissant donuts with a crisp texture through the production of croissant donut dough, production of fermented shiitake mushroom, molding process and filling process.

Hereinafter, as shown in FIG. 1, the method for manufacturing croissant donuts using fermented shiitake mushroom according to the present invention is configured through a croissant dough manufacturing process, a shiitake mushroom liquid type manufacturing process, and a molding process.

1. Croissant dough manufacturing process

First, as shown in FIG. 2, to prepare a base composition for producing croissant donuts using fermented shiitake mushrooms according to the present invention, it is configured including a material preparation step, a material mixing step, and a quick freezing step.

(1) Material preparation stage

Bread flour 59.52% by weight, milk powder 1.19% by weight, salt 1.19% by weight, sugar 5.95% by weight, eggs 2.98% by weight, shiitake mushroom water 14.88% by weight, 11.91% by weight of fermented shiitake mushrooms and 2.38% by weight of yeast are prepared.

On the other hand, the shiitake mushroom water is washed thoroughly in running water and dried, then grinded, mixed with 83.33% by weight of water and 16.67% by weight of shiitake, boiled and stored in a refrigerator for use.

(2) material mixing step

59.52% by weight of bread flour, 1.19% by weight of powdered milk, 1.19% by weight of salt, 5.95% by weight of sugar, 2.98% by weight of eggs, 14.88% by weight of shiitake water, 11.91% by weight of fermented shiitake mushroom, and 2.38% by weight of yeast. complete

At this time, the kneading procedure is performed at a kneading temperature of 13°C.

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(3) quenching and fermentation step;

The kneaded dough is stored in a -18°C freezer for 5 hours, and then refrigerated and fermented in a 5°C refrigerator for 5 hours.

2. Shiitake mushroom seed production process

The shiitake mushroom production process is to prepare a fermented liquid species used in the base composition for producing croissant donuts using fermented shiitake mushrooms in the present invention. The composition consists of mixing 68.57% by weight of lukewarm water, 28.57% by weight of shiitake mushrooms, and 2.86% by weight of honey in a glass bottle and storing it at room temperature 25℃ for 6 days. Store for 6 days before use.

3. Molding process

The molding process is to mix and mold the croissant dough prepared by the above procedure and the material including the filling for the production of croissant donuts using fermented shiitake mushrooms according to the present invention, as shown in the accompanying FIG. 3, the material preparation step , a forming step and a firing step are included, and the procedure is as follows with reference to FIG. 4 .

(1) Material preparation stage

Prepare 70 to 77% by weight of croissant dough and 23 to 30% by weight of filling.

(2) Forming step

After wrapping the fermented butter, which is the filling, with the croissant dough, the dough kneaded and fermented in the croissant dough process, and then frozen and rested for 20 minutes after folding once in Section 3 and resting for 20 minutes after folding once in Section 4 to have a thickness of 3mm. push out

After that, it is divided so that it is 12cm in width and 24cm in length, and the divided molding is rolled in a crescent shape to form a croissant, and then fermented at 28℃ for 40 minutes.

On the other hand, as an embodiment of the present invention, the molding process is preferably composed of 73.68% by weight of croissant dough and 26.32% by weight of filling with respect to 100% by weight of the total.

(3) Firing step

The fermented croissant is unglazed at 180°C in a convection oven for 7 minutes, then rapidly frozen at -20°C or lower and stored, then the quick-frozen unglazed croissant is thawed only as needed and fried at 195°C for 2 minutes to make the croissant. manufacture

If the fermented croissant is immediately fried in the forming step, oil will permeate into the fermented dough, and if fried after unglazing, moisture is removed and oil does not penetrate inside, thereby providing a crispy texture.

In addition, mass production of croissant donuts is possible by using the dough fermented in the forming step, thawing after unglazing and frying only as much as necessary.

4. Filling process

It can be prepared by applying cinnamon sugar and coconut powder to the surface of the fried croissant after unglazing in the firing step.

The jab to be filled on the croissant by the above procedure is formed as shown in FIG. 4 attached.

On the other hand, the filling material can be variously modified according to the user's preference. That is, it can be formed by putting cream cheese, cream cheese, and the like inside the croissant.

In addition, using vegetables, meat, etc., you can make a sandwich by putting the contents of the croissant.

Example

Croissant donuts were prepared under the same conditions by composing the production mixing ratio of the cast composition as shown in Table 1. (Unit weight %)

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 strong flour 48.21 46.56 43.86 41.27 43.86 46.56 Powdered milk 0.88 0.88 0.88 0.88 0.88 0.88 salt 0.88 0.88 0.88 0.88 0.88 0.88 sugar 2.97 3.72 4.39 5.12 4.39 3.72 egg 2.19 2.29 2.19 2.19 2.19 2.29 Shiitake Mushroom Water 10.97 10.97 10.97 10.97 10.97 10.97 fermentation broth 5.83 6.63 8.76 10.62 8.76 6.63 East 1.75 1.75 1.75 1.75 1.75 1.75 fermented butter 26.32 26.32 26.32 26.32 26.32 26.32

The compositions of Examples 1 to 4 include strong flour, powdered milk, salt, sugar, egg, shiitake mushroom water, shiitake mushroom liquid, and fermented butter, which is a filling, wrapped in croissant dough of yeast, then folded once in 3 sections and then frozen for 20 minutes, Section 4 After folding once, freeze and rest for 20 minutes, then push it out to a thickness of 3mm, divide it so that it is 12cm in width and 24cm in length, roll the divided molding into a crescent shape to form a croissant, and then ferment at 28℃ for 40 minutes. and unglazed the fermented croissant at 180° C. in a convection oven for 7 minutes, frying the unglazed croissant to prepare croissant donuts, Comparative Examples 1 to 2, the fermented croissant is fried without unglazing the croissant Donuts were prepared.

The outer surface and cross section of the croissant donuts prepared at the mixing ratio of Table 1 were compared and evaluated.

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 fermentation state +++ ++++ +++++ ++++ +++++ +++ shell surface +++ ++++ ++++ ++++ +++ ++ color ++ +++ ++++ +++ +++ ++

Co., Ltd.: +++++ Very good ++++ Good +++ Average ++ Bad + Very bad

Table 2 compares and evaluates the appearance of each croissant donut prepared in the mixing ratio of Table 1, and the 'fermentation state' in the division column indicates the degree of uniformly swelling of the croissant, and the 'shell surface' indicates that the skin is not crushed. It indicates the degree of uniformly inflated, and 'color' indicates the degree of caramelization as the color of the outer surface of the croissant.

In the comparative evaluation of the outer surface and cross-section according to the composition ratio in the preparation of the croissant donuts according to the present invention according to the above example, the composition of the dough of Example 3 shown in Table 1 was 43.86 strong flour based on 100% by weight of the total dough. The composition of weight %, milk powder 0.88 weight %, salt 0.88 weight %, sugar 4.39 weight %, egg 2.19 weight %, shiitake mushroom water 10.97 weight %, shiitake mushroom liquid type 8.76 weight %, yeast 1.75 weight %, and fermented butter 26.32 weight % After unglazed, deep-fried state was evaluated as the best.

3. Sensory test

In order to compare the quality of each croissant donut made in Examples 1 to 4 and Comparative Examples 1 to 2, 20 sensory inspectors (20s, 30s) who have more than 3 years of sensory inspection experience in the food-related field 10 males and females each) were investigated and measured for the appearance, taste, texture, and overall preference of bread using a 5-point scale method, and the results are shown in Table 3 below.

Item Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Exterior 4.3 4.3 4.7 4.5 3.9 3.9 taste 4.1 4.4 4.6 4.5 3.9 3.5 sense of organization 3.9 4.6 4.7 4.6 3.8 3.4 symbol 4.1 4.4 4.9 4.4 3.2 3.3

The sensory test result for each item in Table 3 is a value rounded to the second decimal place after adding up all the scores of the sensory testers, dividing by the number of sensory testers, and the higher the number, the better the sensory.

As shown in the results of Table 3 above, with respect to 100% by weight of the total dough of the present invention, 43.86% by weight of strong flour, 0.88% by weight of powdered milk, 0.88% by weight of salt, 4.39% by weight of sugar, 2.19% by weight of eggs, 10.97% by weight of shiitake water , 8.76% by weight of shiitake mushroom liquid, 1.75% by weight of yeast, and 26.32% by weight of fermented butter The groat donuts of Example 3 were evaluated to be excellent in sensory.

In addition, overall, the croissant donuts prepared by unglazing the fermented croissants of Examples 1 to 4 and deep-frying were generally better evaluated in appearance, taste, texture, and preference than Comparative Examples 1 to 2, in which the croissant donuts were directly fried in the fermented state. .

The present invention is not limited by the above-described embodiments, and various modifications and changes can be made by those skilled in the art, which are included in the spirit and scope of the present invention as defined in the appended claims.

Claims (4)

Bread flour 59.52% by weight, milk powder 1.19% by weight, salt 1.19% by weight, sugar 5.95% by weight, eggs 2.98% by weight, shiitake water 14.88% by weight, shiitake mushroom 11.91% by weight, and yeast 2.38% by weight were mixed at a dough temperature of 13℃ kneading in the kneading process;
Dough manufacturing process of storing the kneaded dough in a -18 ℃ freezer for 5 hours and then refrigerated fermentation for 5 hours in a 5 ℃ refrigerator;
After wrapping 26.32% by weight of fermented butter, which is a filling, with 73.68% by weight of dough kneaded and fermented in the dough manufacturing process, and then freezing and resting for 20 minutes after folding once in Section 3, and then freezing and resting for 20 minutes after folding in Section 4. A forming process in which the sliced dough becomes thick and then divided to be 12 cm wide and 24 cm long, the divided dough is molded into a croissant and fermented at 28° C. for 40 minutes; and
The fermented croissant is unglazed at 180° C. in a convection oven for 7 minutes to remove moisture and prevent oil from permeating the inside of the croissant, and then rapidly frozen at -20° C. or lower and then stored, and then rapidly frozen unglazed croissant Firing process of thawing only as much as necessary, cutting the surface of the croissant, filling the inside with cream puff, fresh cream, cream cheese, jam, vegetables or meat, coating the surface with cinnamon sugar or coconut powder, and frying it at 195°C for 2 minutes to make the croissant; consists of,
In the kneading process, the shiitake mushroom water is prepared by boiling 83.33% by weight of water and 16.67% by weight of shiitake mushrooms and then refrigerated storage, and the shiitake mushroom liquid is 68.57% by weight of lukewarm water, 28.57% by weight of shiitake mushrooms and honey. Croissant donuts using fermented shiitake mushrooms, characterized in that 2.86% by weight is put in a glass bottle, mixed, stored at room temperature 25 ℃ for 6 days, fermented contents are filtered through a sieve, and stored in a refrigerator at 5 ℃ for 6 days manufacturing method. delete delete delete

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