KR20180024211A - Method for producing korean traditional doughnut - Google Patents

Abstract

The present invention relates to a method for producing a Korean traditional doughnut, comprising: a coating step for making a grain syrup coating layer by coating grain syrup on a doughnut; and a topping step for putting grain flakes as a topping on the coating layer. The present invention applies jujube, white bean jam, and nuts to a global snack doughnut with grain syrup and grain flakes as a topping such that customers are able to taste traditional Korean crackers flavor from the doughnut of the present invention. The Korean traditional doughnut has crispiness such that everyone is able to enjoy the doughnut. In addition, the Korean traditional doughnut includes healthy grains and nuts, thereby providing healthy and diet effect. The diameter of the grain flake is preferably between 1 to 5mm to provide crispiness.

Description

METHOD FOR PRODUCING KOREAN TRADITIONAL DOUGHNUT [0002]

The present invention relates to a method of manufacturing a donut and a donut, more particularly, a donut which is topped with a sweet potato and a grain flake in a sweet potato, but it can feel the sweetness and flavor, and it reminds old people of old memories, And more particularly to a method of making a donut and a donut that make it more familiar to cookies.

Donuts are widely used throughout the world and are widely used for snacks. In general, baking powder, sugar, and eggs are mixed with wheat flour to form kneaded products. ≪ / RTI > and dried.

However, as described above, donuts made from wheat are considered to be one of the foods avoided by modern people who are looking for well-being foods because they do not have a chewy taste, are too soft and sticky, and have very little fiber.

In addition, donuts having flour as a main ingredient have a disadvantage that their internal density is so high that they are cured and deteriorated as time goes by.

On the other hand, the development of diverse foods such as donuts and other traditional foods is required, and a variety of foods such as grains and nuts are spreading their coverage. In addition, nuts are rich in nutrients such as carbohydrates, proteins, fats, vitamins and minerals, and are rich in unsaturated fatty acids, which helps to lower cholesterol, prevent aging and prevent heart disease.

Therefore, while loving children and young people, children need a new concept donut that allows easy access to Korean traditional food and enjoyment by adults.

It is an object of the present invention to provide a method of manufacturing a donut and a donut that can be enjoyed by both young and old people who are topped with tonic and cereal flakes.

In order to achieve the above object,

Aspects of the present invention include a coating step of applying a toning agent to a donut to form a toning coating layer; And

A topping step of topping the grain flakes on the coating layer; And a method of manufacturing a donut.

Another aspect of the present invention relates to a donut; A coarse coating layer coated on the outer surface of the donut; And a grain flake layer topped on said coating layer; To a donut and a donut.

According to the present invention, a donut according to the present invention can be enjoyed by all men and women of all ages, and it can enjoy a crispy texture with a flavor of traditional Han, Healthy and dieting effects are obtained by eating good whole grains and nuts.

Figure 1 shows a donut and a donut according to the invention.

Hereinafter, the present invention will be described more specifically.

A coating step of applying a toning agent to a donut according to the present invention to form a toning coat layer; And a topping step of topping the grain flakes on the coating layer; And a method of manufacturing a donut.

In one aspect of the present invention and a method for manufacturing a donut, a tonicity coating may be formed by applying tonicity to the donut.

This is a traditional food, which is a traditional food which is saccharified by saccharification of malt into maltose, and it is long-lived and diluted, and the amylase in malt is a viscous liquid which decomposes starch into glucose, maltose, dextrin and so on to produce sweet taste.

The above-mentioned sweet potatoes can be produced with only cereals and malt, that is, malt.

Also, it can be manufactured including fruits, vegetables or other functional additives for taste and health, and can be manufactured with various kinds of additives such as non-starch, bellflower starch, brown rice starch, It can be a strawberry orchard.

It is preferable to use an amount of the starch so that it is sufficiently permeable to the donut. At this time, Jochong serves as a good topping for sweet taste and grain flakes, and at the same time it can provide a chewy texture.

In the method of manufacturing a donut according to the present invention, the content of the starch can be manufactured from a composition consisting of 70 to 95% by weight of cereal and 5 to 30% by weight of malt. When the content of the cereal is out of the above range, This may be unfavorable to use as a jocheon. If the content of the malt is less than 5% by weight, the sweetness tends to be slower and the sweet taste may be lowered to refuse to be consumed by the consumer, and there may be a problem that the degree of preference is lowered. If the content exceeds 30% by weight, It can be inadequate because the color of Jochong is not good.

In the method of the present invention and the method of manufacturing a donut, the grain flakes can be topped on the coating layer, thereby allowing the user to feel the flavor of the bread with good texture.

The grain flakes are preferably at least one selected from brown rice, rice, barley, wheat, rye, oats, barley, sorghum, buckwheat, yulmu and millet, and brown rice flakes are more preferable.

The grain flakes can be topped with a barrel flake or a chopped powder flake to enhance the texture of the bite.

The tub flakes preferably have a diameter of 1 to 5 mm. If it is too small, it will not feel a crispy texture, and if it is too large, it will reduce the original taste of the donut.

In the method of manufacturing a donut according to the present invention, the donut and the donut can be freely selected from a wide variety of contents depending on the taste of a person, and preferably include at least one selected from jujube, As the contents, jujube, cauliflower and nuts can be prepared by mixing at a ratio of 1: 1: 1.3.

In addition, the nuts may be at least one selected from sesame, sunflower seed, pumpkin seed and almond, but are not limited thereto.

One of the donuts of the present invention and the donut may preferably have a breadth, length and height of 1 to 4: 5 to 15: 1 to 4 cm, but the present invention is not limited thereto.

The present invention can provide a donut and a donut which are manufactured by the method of manufacturing donut and donut.

The donut and donut may be donuts; A coarse coating layer coated on the outer surface of the donut; And a flake layer topped on the coating layer.

In the present invention, the content of the starch may be 70 to 95% by weight of the cereal and 5 to 30% by weight of the malt. If the content of the cereal is out of the above range, the texture may be inadequate, If the content of the malt is out of the above range, the consumer's preference is lowered, and the color of the seasoning is not good enough to be used as the seasoning.

The grain flakes are preferably at least one selected from brown rice, rice, barley, wheat, rye, oats, barley, sorghum, buckwheat, yulmu and millet, and brown rice flakes are more preferable.

The grain flakes can be topped with a barrel flake or a chopped powder flake to enhance the texture of the bite.

In the present invention, the donuts and the donuts may contain at least one selected from the group consisting of jujube, cauliflower and nuts, and the jujube, cauliflower and nuts may be mixed at a ratio of 1: 1: 1.3.

The nuts may be at least one selected from sesame, sunflower seed, pumpkin seed and almond, but are not limited thereto.

One of the donuts of the present invention and the donut may preferably have a breadth, length and height of 1 to 4: 5 to 15: 1 to 4 cm, but the present invention is not limited thereto.

The shape of the donut and the donut may be any donut shape that can be used in the related art depending on the purpose, such as a bevel, a circle, a square, or a stick.

Manufacturing method of dough

The present invention relates to a glutinous rice meal comprising 20 to 30 parts by weight of sugar, 10 to 20 parts by weight of sugar, 0.5 to 1 part by weight of salt, 0.1 to 1.5 parts by weight of baking powder, 0.5 to 1 part by weight of baking soda, 0.5 part by weight, 0.1 to 0.3 part by weight of a metering agent and 20 to 30 parts by weight of water were mixed to prepare a glutinous rice dough.

In an embodiment of the present invention, the glutinous rice flour is good for digestion and is effective for prevention of adult disease and obesity, and if it is kneaded with glutinous rice flour, it can give a chewy texture.

The baking powder can feel a proper air feel of the donut, and makes the crunchy texture, and the baking soda can soften the dough and deepen the color feeling of the dough.

The prepared glutinous rice dough is divided, and the glutinous rice dough is divided, and the mixture of the flounder and the nuts is mixed at a mixing ratio of 1: 1: 1.3 to form a donut shape.

In one embodiment of the present invention, the content of the content may be in the range of 50 to 90 parts by weight of jujube, 50 to 90 parts by weight of caustic soda, and 70 to 120 parts by weight of the nut mix, based on 100 parts by weight of the content, Sesame seeds, sunflower seeds, pumpkin seeds and almonds.

The donut-shaped dough is placed in a tray and rapidly frozen at a temperature of minus 30 to 40 ° C. This rapid freezing can prevent the dough from excessively swelling up.

The quick-frozen glutinous rice dough can be packed in plastic and stored frozen at minus 15 ~ 20 ℃.

Han and Donuts  Manufacturing method

In one embodiment of the present invention, the dormant dough produced by the dough manufacturing method is defrosted at a temperature of 1 to 10 DEG C for 60 to 120 minutes.

In one embodiment, the defrosted dough is formed into a width: length: height of 1 to 4: 5 to 15: 1 to 4 cm.

The molded glutinous rice dough is frying in oil. The temperature of the oil is 170 ~ 200 ℃. Put the glutinous rice dough and flip it over until the glutinous rice dough grows and frying for 5 ~ 10 minutes. The frying donuts are held on the sieve and cooled at room temperature. Remove the grease, apply the sweetener to the donuts, and then coat the grain flakes.

In one embodiment, the starch is comprised of 70-95% by weight of cereal and 5-30% by weight of malt, preferably an amount sufficient to penetrate the donut. At this time, Jochong serves as a topping for sweet flavor and grain flakes, and at the same time, it provides a chewy texture.

In one embodiment, the topped grain flakes may be at least one selected from brown rice, rice, barley, wheat, rye, oats, barley, sorghum, buckwheat, yulmu and millet, preferably 1 to 5 mm Brown rice flake. The grain flakes can be topped with a barrel flake or a chopped powder flake to enhance the texture of the bite.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, it should be understood that the present invention is not intended to be limited by the scope of the present invention.

Example  One

Glutinous rice dough is prepared by mixing 200g of sugar, 200g of high-strength powder, 10g of salt, 10g of baking powder (Fumi), 5g of baking soda (wind power), 50g of butter (Seoul milk), 30g of modifier and 200g of water in 1000g of glutinous rice powder Respectively.

45 g of the glutinous rice dough produced by the above-mentioned production method is divided.

Put the contents into the glutinous rice dough, and add 25 g of the white dough and nuts into the prepared glutinous rice dough. Here, the jujube, cauliflower, and nuts mixes include a mixing ratio of 1: 1: 1.3, and the nuts mixes include sesame seeds, sunflower seeds, pumpkin seeds and almonds.

The donut dough is placed in a tray, rapidly frozen at a temperature of minus 35 ° C, packed in plastic, and stored frozen at -18 ° C.

Example  2

The donut dough prepared in Example 1 is defrosted at a temperature of 6 DEG C for 90 minutes.

The defrosted dough is shaped into a width of 2: 13: 3cm, a height of 2: 13: 3cm, and then put in oil at 190 ℃ and frying for 8 minutes until the donut is raised.

The frying donut is held on the sieve and cooled at room temperature. After removing the grease, 10 g of crumbs prepared with 80% by weight of cereal and 20% by weight of malt is applied and coated, and then 10 g of brown rice flakes are topped.

Hanwoo and Donut manufactured by the above method can enjoy both the chewiness of the glutinous rice dough and the health food contents needed by modern people, and enjoy the taste of Hanwoo because the sweetness of Chochung and the crispness of grain flakes are well matched .

Claims (16)

A coating step of applying a tonic to the donut to form a tonicity coating layer; And
A topping step of topping the grain flakes on the coating layer; Wherein the donut is made of a metal.
The method according to claim 1,
Wherein the starch is comprised of 70 to 95% by weight of grain and 5 to 30% by weight of malt.
The method according to claim 1,
Wherein the grain flakes are at least one selected from brown rice, rice, barley, wheat, rye, oats, barley, sorghum, buckwheat, yulmu and millet.
The method according to claim 1,
Wherein the grain flakes are tubular flakes or powder flakes. The method according to claim 1,
Wherein said donut and said donut comprise at least one content selected from jujube, cauliflower and nuts.
6. The method of claim 5,
Wherein the jujube, cauliflower, and nuts are mixed at a ratio of 1: 1: 1.3.
6. The method of claim 5,
Wherein the nuts are at least one selected from sesame, sunflower seed, pumpkin seed and almond.
The method according to claim 1,
Wherein the donut has a width, a length, and a height of 1 to 4: 5 to 15: 1 to 4 cm.
donut;
A coarse coating layer coated on the outer surface of the donut; And
A grain flake layer topped on said coating layer; And a donut
10. The method of claim 9,
Wherein the starch is comprised of 70 to 95% by weight of grain and 5 to 30% by weight of malt.
10. The method of claim 9,
Wherein the grain flakes are at least one selected from brown rice, rice, barley, wheat, rye, oats, mackerel, sorghum, buckwheat, yulmu and millet.
10. The method of claim 9,
Characterized in that the grain flakes are barrel flakes or powder flakes. 10. The method of claim 9,
The donut and donut as described above, wherein the donut comprises at least one content selected from jujube, cauliflower, and nuts.
14. The method of claim 13,
Wherein the jujube, cauliflower and nuts are mixed in a ratio of 1: 1: 1.3.
14. The method of claim 13,
Wherein the nuts are at least one selected from sesame, sunflower seed, pumpkin seed and almond.
10. The method of claim 9,
Wherein the donut and donut have a width, a length, and a height of 1: 4: 5 to 15: 1 to 4 cm.

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