KR19990084191A - The method for preparing for the doughnut - Google Patents

The method for preparing for the doughnut Download PDF

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Publication number
KR19990084191A
KR19990084191A KR1019990041282A KR19990041282A KR19990084191A KR 19990084191 A KR19990084191 A KR 19990084191A KR 1019990041282 A KR1019990041282 A KR 1019990041282A KR 19990041282 A KR19990041282 A KR 19990041282A KR 19990084191 A KR19990084191 A KR 19990084191A
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South Korea
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donut
semi
frozen
product
shape
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KR1019990041282A
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Korean (ko)
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조규형
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조규형
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Priority to KR1019990041282A priority Critical patent/KR19990084191A/en
Publication of KR19990084191A publication Critical patent/KR19990084191A/en

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • A21D2/165—Triglycerides
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Abstract

본 발명은 도너츠류 반제품의 제조방법에 관한 것이다. 상세히 설명하면 도너츠류의 형상모양으로 된 반제품을 유통시켜 소비자가 구입한 뒤 단순히 튀겨서 도너츠를 시식할 수 있는 도너츠류 반제품의 제조방법에 관한 것이다.The present invention relates to a method for producing a donut semi-finished product. In detail, the present invention relates to a method for manufacturing a donut semi-finished product which can be tasted by simply fry after distributing semi-finished products in the shape of donuts.

소맥 65~70 중량%, 정백당 8~9 중량%, 우유 4~4.5 중량%, 계란 1~2 중량%, 마아가린 12~14 중량%, 포도당 0.8~1.1 중량%, 이스트 4~4.5 중량% 및 향 약간량을 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음, 20~30분간 방치하였다가 1단계성형으로 일정량을 반죽에서 분리한 다음 2단계성형으로 도너츠 형상 또는 꽈배기 형상 등으로 제조한 후에, 일차 냉동으로 -20℃이하의 온도로 냉동시켜 맛과 향을 보관한 다음에 그 상태로 유통하였다가, 소비자가 구입 후 또는 판매소에서 -10℃이하의 온도에서 냉동 보관하였다가 1~2시간 해동시켜 기름에 튀겨 시식할 수 있도록 제조됨을 특징으로 하는 도너츠류 반제품의 제조방법.Wheat 65-70 wt%, 8-9 wt% per white, 4-44.5 wt% milk, 1-2 wt% eggs, 12-14 wt% margarine, 0.8-1.1 wt% glucose, 4-4.5 wt% yeast and flavor After mixing a small amount and kneading with a sufficient kneader and mixer, and left for 20 to 30 minutes, and after separating a certain amount from the dough in one step molding, and then prepared in a donut shape or pretzel shape in two steps molding, the primary After freezing, the product is frozen at a temperature of -20 ℃ or lower and stored in a state after being stored.Then, the product is frozen at a temperature of -10 ℃ or lower at the time of purchase or at a store and thawed for 1 to 2 hours. A method for producing a semi-finished donut, characterized in that it is prepared to be fried in oil for tasting.

Description

도너츠류 반제품의 제조방법{THE METHOD FOR PREPARING FOR THE DOUGHNUT}Manufacturing method of semi-finished donuts {THE METHOD FOR PREPARING FOR THE DOUGHNUT}

본 발명은 도너츠류 반제품의 제조방법에 관한 것이다. 상세히 설명하면 도너츠류의 형상모양으로 된 반제품을 유통시켜 소비자가 구입한 뒤 단순히 튀겨서 도너츠를 시식할 수 있는 도너츠류 반제품의 제조방법에 관한 것이다.The present invention relates to a method for producing a donut semi-finished product. In detail, the present invention relates to a method for manufacturing a donut semi-finished product which can be tasted by simply fry after distributing semi-finished products in the shape of donuts.

맛있는 도너츠를 가정에서 먹기 위해 많은 노력이 있었다. 가정에서 빵을 만드는 일은, 반죽 물을 발효하는 시간, 온도 그리고 습도 등을 제어하는 것이 필요하기 때문에 상당히 어려우며 특별한 기술과 지식이 필요하였다. 복잡한 도너츠 제조공정을 회피하고 소비자가 제조된 맛있는 도너츠를 먹기 위해서, 반죽 물을 발효과정을 거친 후 냉동시켜 일정한 기간동안 보관한 후 이것을 소비자에게 팔아 소비자가 이것을 튀겨 먹거나 나중에 먹기 위해 이를 보관하는 방법 등이 제기 되었다.Much effort has been made to eat delicious donuts at home. Making bread at home was quite difficult because it required controlling the time, temperature, and humidity of the dough fermentation, and required special skills and knowledge. In order to avoid the complicated process of making donuts and to eat delicious donuts manufactured by consumers, the dough is fermented, frozen, stored for a certain period of time, then sold to the consumer, and then fried or eaten for later consumption. This was raised.

국내특허공보 공고번호 제93-5284호에는 찹쌀을 특수 가공하여 찹쌀가루원료에 소맥분, 포도당, 설탕, 전분, 식염 및 베이킹 파우더 등의 부 원료를 일정비율로 혼합하여 된 찹쌀을 이용한 도너츠용 프리믹스의 제조방법이 기재되어 있으며,Korean Patent Publication No. 93-5284 discloses a premix for donuts using glutinous rice prepared by specially processing glutinous rice and mixing raw materials such as wheat flour, glucose, sugar, starch, salt and baking powder in glutinous rice flour at a certain ratio. The manufacturing method is described,

국내특허공보 공고번호 제96-3635호에 유통기간을 길게 하는 케익 도우닛츠의 성분 중 물엿을 약 14%정도 사용함으로써 제조기간이 길더라도 도우닛츠가 굳거나 또는 변질되어 본래의 맛이 사라지거나 냄새가 발생하지 않는 케익 도우넛츠의 제조방법이 공개되어 있으며,In Korea Patent Publication No. 96-3635, about 14% of the syrup of cake donuts, which has a long shelf life, is used. Even if the manufacturing period is long, the donuts harden or deteriorate and the original taste disappears or smells. The production method of cake donuts that do not occur is disclosed,

국내특허공보 공고번호 제94-525호에 이스트발효 식품의 냉동반죽을 형성함에 있어서 소정의 원료 배합 중 필요한 양의 물 전 부 또는 일부를 유지로 유화시키고, 그 결과 얻어진 유화물을 임의의 적합한 공정으로 필요한 나머지 원료와 함께 혼합해서 반죽을 형성한 후 냉동하는 것을 특징으로 하는 이스트 발효식품의 냉동반죽제법에 관한 기술이 기재되어 있고,In forming the frozen dough of yeast fermented foods in Korean Patent Publication No. 94-525, emulsifying all or part of the required amount of water with oil or fat during the formulation of a predetermined raw material, and the resulting emulsion in any suitable process. It describes a technique for the frozen dough preparation method of yeast fermented foods, characterized in that the mixture is mixed with the remaining necessary raw materials to form a dough and then frozen.

일본특허공보 공고번호 제49-41556호에는 빵, 도너츠 등의 반죽 물을 바람직한 형태로 만들어 발효과정을 거친 후 신속하게 냉동시켜 반죽 물에 화학팽창제를 첨가하여 부족한 반죽물의 팽창문제를 해결시키는 냉동시키는 방법이 공개되어 있으며, 일본특허공보 공고번호 제61-205437호에는 반죽 물이 발효과정을 거친 후 반죽 물 표면에 물, 우유 또는 거품 낸 계란을 첨가하여 부족한 반죽 물 팽창의 문제점을 극복하여 반죽 물이 구워질 때 충분히 팽창되도록 하는 기술이 기재되어 있으나,In Japanese Patent Publication No. 49-41556, a dough, such as bread and donuts, is made into a desired form, and frozen quickly after the fermentation process, and a chemical expanding agent is added to the dough water to freeze the problem of expansion of insufficient dough. Japanese Patent Laid-Open Publication No. 61-205437 discloses a method of kneading water by overcoming the problem of insufficient water expansion by adding water, milk or foamed eggs to the surface of the dough after the dough is fermented. Technology to allow it to expand sufficiently when baked,

상기 종래의 기술들은 모두 반죽물의 팽창에 관한 문제점을 해결하기 위한 것이거나, 또는 장기보관 후 신선한 빵류를 얻기 위한 것에 관한 기술로서, 도너츠류를 손쉽게 먹을 수 있는 기술에 관하여는 전혀 기술되어 있지 않았다.The above conventional techniques are all for solving problems related to the expansion of the dough, or for obtaining fresh bread after long-term storage, and have not been described at all for a technique for easily eating donuts.

상기와 같은 문제점을 해결하기 위하여 본 출원의 발명은 도너츠류를 반제품으로 제조한 다음 냉동 유통시켜 소비자가 간단히 튀겨서 시식할 수 있는 도너츠류 반제품의 제조방법을 제공하는데 그 목적이 있는 것이다.In order to solve the above problems, the present invention is to provide a method of manufacturing a donuts semi-finished product that can be simply fried and tasted by manufacturing the donuts as a semi-finished product and then frozen.

상기와 같은 문제점을 해결하기 위하여, 본 발명은 밀가루, 정백당 우유, 계란, 포도당, 이스트, 마아가린 및 향 등을 혼합하여 반죽한 다음 일정기간 숙성한 후 1단계 및 2단계 도너츠 형상으로 성형한 다음 -20℃이하의 온도로 냉동시켜 유통하였다가, 소비자가 -10℃이하의 온도에서 냉동 보관하였다가 원할 때 꺼내어 기름에 튀겨 먹을 수 있는 도너츠류 반제품의 제조방법에 관한 것이다.In order to solve the above problems, the present invention is kneaded by mixing flour, white sugar milk, eggs, glucose, yeast, margarine and flavor and then aged for a certain period of time and then molded into the shape of the first and second stage donuts- The present invention relates to a method for manufacturing a semi-finished product of donuts which can be frozen and distributed at a temperature of 20 ° C. or lower, and then stored at a temperature of -10 ° C. or lower, and then taken out as desired.

도너츠 형상을 냉동하였다가 해빙되었을 때 상기 혼합물들이 반응을 하여 스스로 성숙이 되어 반죽물이 팽창해지며 식감이 좋아지는 것이다.When the donut shape is frozen and thawed, the mixture reacts and matures itself to expand the dough and improve the texture.

그리고 튀겼을 경우에 기름과 상기 혼합물이 반응을 하여 색감이 좋아야 미감을 자극하여 소비가 증가된다.In case of frying, oil and the mixture react with each other so that the color should be good to stimulate the aesthetics to increase consumption.

이하 실시 예를 통하여 상세히 설명하기로 한다It will be described in detail through the following examples.

실시 예Example

소맥 66.7 중량%Wheat 66.7 wt%

정백당 8.3 중량%8.3% by weight

우유 4.2 중량%Milk 4.2 wt%

계란 1.6 중량%Egg 1.6 wt%

마아가린 13 중량%Margarine 13% by weight

포도당 0.8 중량%0.8 wt% glucose

이스트 4.3 중량%East 4.3 wt%

기 타 향 약간량Some other fragrance

을 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음,Mix and knead with a sufficient kneader and mixer,

20~ 30분간 방치하였다가 1단계성형으로 일정량을 반죽에서 분리한 다음 2단계성형으로 도너츠 형상 또는 꽈배기 형상 등으로 제조한 후에,After leaving for 20 to 30 minutes, a certain amount was separated from the dough in one step molding, and then manufactured in a donut shape or pretzel shape in two steps molding.

일차 냉동으로 -20℃이하의 온도로 냉동시켜 맛과 향을 보관한 다음에 그 상태로 유통하였다가, 소비자가 구입 후 또는 판매소에서 -10℃이하의 온도에서 냉동 보관하였다가 1~2시간 해동시키면 원래의 식감이 유지되면서 이스트의 영향으로 도너츠 형상이 부풀어져 식감이 좋아지고 기름에 튀겼을 때 색깔이 노릿노릿해진다.It is frozen at a temperature below -20 ℃ by primary freezing to store taste and aroma, and then distributed in the state, and then frozen at a temperature below -10 ℃ after purchase or at a store by thawing for 1 to 2 hours. This will preserve the original texture and swell the donut shape under the influence of yeast, which will improve the texture and color when frying in oil.

소비자가 원할 때 꺼내어 기름에 튀겨 먹을 수 있는 도너츠류 반제품을 제조하는 것이다.It manufactures semi-finished donuts that consumers can take out and fry in oil when desired.

이때 일차 냉동시 -20℃이상이 되면 숙성이 되지 않을뿐더러 맛과 향이 사라진다.At this time, when the primary freezing is above -20 ℃ not only aged, but also taste and flavor disappear.

이차냉동시 해동시간은 1~2시간이 지나야 식감이 가장 좋으며, 기름에 튀겼을 때 색깔이 가장 좋다.In the second refrigeration, the thawing time is 1 ~ 2 hours for the best texture, and the color is best when fried.

상기와 같은 본 발명은 도너츠 또는 꽈배기 형상의 준비된 반죽을 소비자가 단순히 기름을 가열하여 튀겨 기호에 맞게 시식할 수 있는 간편할 뿐 아니라, 장시간 보관할 수 있는 간식거리로서 소비자의 건강을 증진시키는 효과가 있는 것이다.As described above, the present invention is not only easy for the consumer to taste the prepared dough of the donut or pretzel shape by simply heating the oil, but also has the effect of promoting consumer health as a snack that can be stored for a long time. will be.

Claims (2)

도너츠류 반제품의 제조방법에 있어서,In the manufacturing method of the donut semi-finished product, 밀가루 첨가물을 혼합하여 반죽기와 혼합기로 충분히 교반하여 반죽한 다음, 20~30분간 방치하였다가 1단계성형으로 일정량을 반죽에서 분리한 다음, 2단계성형으로 도너츠 형상 또는 꽈배기 형상 등으로 제조한 후에, 냉동으로 -20℃이하의 온도로 냉동시켜 맛과 향을 보관한 다음에 그 상태로 유통하였다가, 소비자가 구입 후 또는 판매소에서 -10℃이하의 온도에서 냉동 보관하였다가 1~2시간 해동시켜 기름에 튀겨 시식할 수 있도록 제조됨을 특징으로 하는 도너츠류 반제품의 제조방법.After mixing the flour additives and kneading with a sufficient kneader and mixer, and left for 20 to 30 minutes, after separating a certain amount from the dough in one step molding, and then prepared in a donut shape or pretzel shape in two steps molding, After freezing, the product is frozen at a temperature of -20 ℃ or lower, and stored in the state after being stored.Then, the product is frozen at a temperature of -10 ℃ or lower after purchase or thawed for 1 to 2 hours. A method of manufacturing a donut semi-finished product, characterized in that it is manufactured so that it can be fried and sampled in oil. 제1항에 있어서, 상기 밀가루와 첨가물은 소맥 65~70 중량%, 정백당 8~9 중량%, 우유 4~4.5 중량%, 계란 1~2 중량%, 마아가린 12~14 중량%, 포도당 0.8~1.1 중량%, 이스트 4~4.5 중량% 및 향 약간량 임을 특징으로 하는 도너츠류 반제품의 제조방법.According to claim 1, wherein the flour and the additives are wheat 65-70% by weight, 8-9% by weight per white, milk 4-4.5% by weight, eggs 1-2%, margarine 12-14% by weight, glucose 0.8-1.1 Method for producing a donut semi-finished product, characterized in that the weight percent, yeast 4 ~ 4.5 weight percent and a slight amount of fragrance.
KR1019990041282A 1999-09-27 1999-09-27 The method for preparing for the doughnut KR19990084191A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100404130B1 (en) * 2001-07-20 2003-11-03 주식회사 파리크라상 Fabrication method of pie choux
KR20030094987A (en) * 2002-06-11 2003-12-18 주식회사 파리크라상 Fabrication method of cake doughnut
KR20030094986A (en) * 2002-06-11 2003-12-18 주식회사 파리크라상 Fabrication method of yeast doughnut
KR100431493B1 (en) * 2002-03-09 2004-05-14 주식회사 파리크라상 Fabrication method of fermented bread
KR20240009820A (en) 2022-07-14 2024-01-23 박성현 A Semi-Cookie Product for a Pet

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100404130B1 (en) * 2001-07-20 2003-11-03 주식회사 파리크라상 Fabrication method of pie choux
KR100431493B1 (en) * 2002-03-09 2004-05-14 주식회사 파리크라상 Fabrication method of fermented bread
KR20030094987A (en) * 2002-06-11 2003-12-18 주식회사 파리크라상 Fabrication method of cake doughnut
KR20030094986A (en) * 2002-06-11 2003-12-18 주식회사 파리크라상 Fabrication method of yeast doughnut
KR20240009820A (en) 2022-07-14 2024-01-23 박성현 A Semi-Cookie Product for a Pet

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