KR20120060551A - Manufacturing method of Donut made by low absorbed oil - Google Patents

Abstract

PURPOSE: A producing method of doughnuts with reduced oil absorption rate is provided to bake the doughnuts in an oven before frying in oil for improving the texture of the doughnuts. CONSTITUTION: A producing method of doughnuts with reduced oil absorption rate comprises the following steps: mixing raw materials, and molding the obtained dough into the predetermined size; rapidly freezing the molded dough; thawing the dough, and fermenting the thawed dough at 30-35 deg C in the humidity of 70-80%; baking the fermented dough in an oven at 175-195 deg C for 7-10 minutes; and frying the baked dough using 175-185 deg C frying oil for 30 seconds-2 minutes. The raw materials include strong flour, white sugar, refined salt, skimmed milk powder, processed butter, yeast, weak flour, nutmeg powder, vanilla powder, baking powder, oligosaccharide, and other ingredients.

Description

Manufacturing Method of Donut-Reducing Donuts {Manufacturing method of Donut made by low absorbed oil}

The present invention relates to a donut excellent in taste and a manufacturing method thereof by using a baking process before frying croquettes and a palatability. More specifically, a fermented donut (vegetable croquette, red bean donut, etc.) is baked in an oven at 90% and maintained for frying. To a method of making a donut frying in a short time. By using such a manufacturing process, the texture is improved, and the oil absorption rate is reduced.

Fermented donuts, such as vegetable croquettes and red bean donuts, have been widely used as snacks or snacks. Conventional manufacturing method of fermented donuts is to knead commercially available donut mix powder, or thaw the frozen dough products commercially available the whole day, ferment for about 40 to 50 minutes, and then form and fry. This manufacturing method showed a large difference in the oil absorption rate of the fermented donuts according to the first fermentation time and frying temperature during the process. If some conditions are not met in the manufacturing process, the probability of high oil absorption is high, and the increase in oil absorption may result in a decrease in taste and texture and oily smell when the product is ingested.

In addition, as health concerns increased, consumers tended to avoid ingesting fried fermented donuts, which resulted in the launch of non-fried, fermented donuts, but with significantly lower taste and flavor than fried donuts. there is a problem.

Republic of Korea Patent No. 10-0347459 is a frozen glutinous rice donuts supplemented with crispy texture by adding starch corn starch without hardened in frozen state by adding syrup, soybean oil to maintain the unique texture of glutinous rice donuts and its manufacturing method Korean Patent Laid-Open Publication No. 10-2003-0094986 relates to a dough process of forming a doughnut dough by mixing donut premix, yeast, vanilla flavor and water supply; Resting process of leaving the doughnut dough at room temperature; A division / molding process of dividing the doughnut dough into a predetermined size and then molding the dough dough into a predetermined shape; A fermentation process of fermenting the molded dough in a fermentation chamber; A drying process of drying the fermented dough at room temperature; A frying process of frying the dried dough in oil; A cooling step of cooling the fried donut at room temperature; A quick freezing process of freezing the cooled donuts at -40 ° C for 40 minutes; Prize

A frozen storage process for storing the doughnut at a low temperature; It relates to a yeast doughnut manufacturing method including a thawing process for thawing the doughnut at room temperature, but these are all prepared by frying dough dough, and has not been reported for a donut having reduced oil absorption.

The present invention has been made in view of the above problems, it is prepared by baking the donut in the oven and fried in oil for a short time to improve the oil absorption and provide a good texture of the doughnut and to provide a donut prepared by this method For the purpose of

The above object of the present invention is a compounding step of mixing the raw materials weighed in advance in the production of the donut; Forming process of molding the dough after the compounding process into a predetermined amount size; A rapid freezing process of rapidly freezing the molded dough at a temperature of -35 to -40 ° C; Thawing of frozen dough; Fermentation process to ferment at a temperature of 30 ~ 35 ℃, humidity 70 ~ 80%; After baking the fermented dough for 7-10 minutes in the oven at 175 ~ 195 ℃, fry the dough in preheated frying oil (175 ~ 185 ℃) for 30 seconds ~ 2 minutes to prepare the donut, and then examine the crude fat of the donut This was achieved by measuring the oil absorption reduction effect and evaluating the palatability through sensory evaluation.

The donut manufacturing method of the present invention and the donut prepared by this method are useful inventions that provide a donut having improved taste and texture, excellent palatability, and reduced oil absorption as frying for a short time after baking the donut.

1 is a process chart showing a method of manufacturing a donut of the present invention.

The present invention relates to a method for preparing a donut which is fried in a frying fat after 90% firing the fermented donut in an oven.

Fermented donuts of the present invention include vegetable croquettes, potato croquettes, pizza croquettes, red bean donuts, glutinous rice donuts and the like, and includes all of the croquettes and donuts in the general commercially available form.

A preferred example of the donut manufacturing method of the present invention is as shown in Figure 1, the manufacturing method is largely composed of a compounding process, molding process, rapid freezing process, thawing process, fermentation process, baking process, and frying process.

(1) Mixing process ( Frozen Dough Law )

It is a mixing process that mixes strong powder, white sugar, refined salt, skim milk powder, weighing agent, yeast food, processing butter, powerful powder, nut malt powder, vanilla powder, baking powder, oligosaccharide, mixed milk powder and refined water. In general, the final dough temperature is controlled to 21 ℃ ± 2 ℃.

(2) forming process

In the process of forming the dough completed in the compounding process to a certain amount size (depositing), by using a molding machine (Leon), the contents such as sweet red bean sediment, vegetable cooking contents, etc. are placed in the dough.

(3) Rapid freezing process

The molded dough is frozen at a low temperature of −35 to −40 ° C. for a short time of 30 to 40 minutes to reduce freezing failure to a minimum.

(4) thawing process

Freeze Dough Freeze (-18 ℃, Relative Humidity 75%) 6 hours, 1st Refrigerated (5 ℃, Relative Humidity 75%) 6 hours, 2nd Refrigerated (18 ℃, Relative Humidity 75%) 2 hours 30 minutes Thaw through. Defrosting is done in the same way as above. Refrigerate thaw (18 ℃, relative humidity 75%) When thawing in 2 hours and 30 minutes, the dough structure may be damaged.

(5) Fermentation process

The thawed molded product is a step of fermenting in a fermentation chamber having a temperature of 30 to 35 ° C. and a humidity of 70 to 80%. If the humidity and temperature are not kept constant, the dough may contain a lot of moisture, so that the dough may spread and may finally act as an element to increase oil absorption. Therefore, keep the temperature and humidity accurately.

(6) baking and frying process

After the fermentation, after drying the moisture of the upper part of the molding, set the upper fire 195 ℃, lower fire 175 ℃ in the oven to control the heating temperature of the upper and lower fire and bake for 7-10 minutes. After baking, fry immediately in a fryer preheated to 175 ~ 185 ℃. If you put it in the fryer, the top side is fried first. If you don't put it right after baking, it's desirable to fry the red bean donut because it's in the center.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention in more detail, and the scope of the present invention is not limited by these examples in accordance with the gist of the present invention, those skilled in the art. Will be self-evident.

Example 1 . Making of donuts

687 g of purified water at room temperature, 1500 g of strong powder, 280 g of white sugar, 30 g of refined salt, 3 g of skim milk powder, 37 g of metered milk powder, 1.8 g of yeast food, 281 g of processed butter, 375 g of powerful powder, 1.8 g of nutmeg powder, 1.8 g of vanilla powder, 18 g of baking powder, oligosaccharide 9g, mixed milk powder 71g, yeast 132g was added and blended. After mixing, the dough was divided by 40g.

After dividing the rounded dough by 40g and giving a floor time of about 20 minutes, degassing into two groups by degassing, one group 35g red bean sediment, the other group 35g of cooked contents. The grazing product is rapidly frozen in a quick freezer (-35 ° C.) for 40 minutes. Pan frozen products onto oven plates to thaw the whole day. The conditions of thawing on the previous day were frozen dough (18 ℃, 75% relative humidity) for 6 hours, 1st refrigerated (5 ℃, 75% relative humidity), 2nd refrigerated (18 ℃, 75% relative humidity) 2 hours 30 minutes. The temperature of the dough was maintained between 18 and 19 ° C. when thawing was completed the day before. After thawing was completed for 40 minutes in a fermentation chamber with a temperature of 33 ° C and a humidity of 70-80%, the oven was set at 195 ° C and 175 ° C in the oven, and baked for 8-9 minutes and then preheated to 180 ° C. Add the top of the product to the fryer and fry it for 30 seconds at the bottom for 30 seconds.

Experimental Example  1. of donuts Crude fat  Content evaluation

Oil absorption was evaluated by examining crude fat of donuts and croquettes produced according to the manufacturing process of Example 1. Crude fat was analyzed using Soxhlet extraction. First, donut and croquette samples are crushed, and 15-20 g of sample is measured on a cylindrical filter paper, and then mounted on a fat extraction device. The fat is extracted for 1 hour and 40 minutes using petroleum ether, and then the fat is extracted using a decompression device. Finally, blow off the gas that may remain for 30 minutes in the 105 ℃ oven, check the amount of fat, and remove the weight.

Crude fat test results are shown in Table 1 below. The oil absorption index was 10.65% for the red bean donut of the present invention, and 18.17% for the conventional fried red bean donut. The donut manufactured by the conventional manufacturing method is the same as the donut manufacturing method of the present invention, the mixing process, the molding process, the rapid freezing process, the thawing process and the fermentation process, but without baking process for 3 minutes (1 minute and 30 seconds each back and forth) Deep-fried) The donut prepared by the donut manufacturing method of the present invention was confirmed that the oil absorption rate was reduced by about 9% compared to the donut manufactured using only the conventional frying process.

Product oil absorption rate Red bean donuts Vegetable croquette Conventional manufacturing method 18.17% 20.85% Manufacturing method of the present invention 10.65% 12.34% Oil absorption reduction rate 41.39% 40.82

Experimental Example  2. Sensory evaluation

The donuts were selected using a product manufactured through the existing method (existing) and the method of manufacturing and baking the fried method (change) of the present invention, and 20 sensory test agents were selected and subjected to the sensory test. The sensory test used a five-point scale test (1. very bad, 2. bad, 3. normal, 4. good, 5. very good). The results are shown in Table 2 below.

Red bean donuts Vegetable croquette existing change existing change Texture 3.5 4.5 3.3 4.3 flavor 3.7 4.8 3.6 4.1 zest 3.4 4.7 3.4 4.5 Overall preference 3.4 4.8 3.6 4.4

As shown in Table 2, red bean donuts and vegetable croquettes prepared by roasting in a short time after roasting according to the method of the present invention have a texture, taste, flavor as well as overall preference compared to products prepared by conventional fried methods. You can see that you got a better score.

Claims (5)

A compounding process for formulating strong powder, white sugar, refined salt, skim milk powder, metering agent, yeast food, processed butter, flour powder, nutmeg powder, vanilla powder, baking powder, oligosaccharide, mixed milk powder, and purified water;
Forming process of molding the dough after the compounding process to a certain amount size;
A rapid freezing process of rapidly freezing the molded dough at a temperature of -35 to -40 ° C;
Thawing of frozen dough;
Fermentation process to ferment at a temperature of 30 ~ 35 ℃, humidity 70 ~ 80%;
Frying process that the fermented dough is baked in the oven at 175 to 195 ℃ for 7 to 10 minutes and then fried in fried milk at 175 to 185 ℃ for 30 seconds to 2 minutes
Oil absorption rate reduction donut manufacturing method comprising a. The method of claim 1, wherein in the compounding step
1300 to 1700 parts by weight of strong powder, 250 to 300 parts by weight of white sugar, 10 to 60 parts by weight of refined salt, 1 to 5 parts by weight of skim milk powder, 25 to 45 parts by weight of weighing agent, 1 to 4 parts by weight of yeast hood, 250 to 120 processed butter 310 parts by weight, 340 to 400 parts by weight, 1 to 4 parts by weight of nutmeg powder, 1 to 4 parts by weight of vanilla powder, 12 to 25 parts by weight of baking powder, 5 to 15 parts by weight of oligosaccharide, 50 to 100 parts by weight of mixed milk powder, 100 to 150 parts by weight of yeast and 500 to 800 parts by weight of purified water. The method for producing an oil absorption-reducing donut according to claim 1, comprising the step of wrapping the contents in the dough in the molding step. The method of claim 1, wherein the thawing process is 6 hours in the freezing step of -18 ℃, 75% relative humidity, 5 hours, 6 hours in the first refrigeration stage of 75% relative humidity, 2 hours of 18 ℃, relative humidity 75% A method for producing a reduced oil absorption donut, characterized in that the thawing step by step for 2 hours 30 minutes in the refrigeration step. Oil absorption-reducing donut manufactured by the manufacturing method of any one of Claims 1-4.

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