KR20200106295A - Method for making of croissant donut using shiitake mushroom fermentation - Google Patents

Abstract

The present invention relates to a method for manufacturing croissant donuts using a shiitake mushroom fermentation species, wherein the method comprises: a dough molding process of mixing 53 to 58 wt% of strong flour, 1 to 2 wt% of powdered milk, 1 to 2 wt% of salt, 4 to 7 wt% of sugar, 2 to 4 wt% of eggs, 11 to 17 wt% of shiitake mushroom liquid, 8 to 13 wt% of shiitake mushroom liquid starter, and 1 to 3 wt% of yeast, followed by kneading the same at a dough temperature of 13°C; a dough manufacturing process of fermenting the kneaded dough in a 18°C freezer for 5 hours, followed by refrigerated fermenting of the same in a 5°C refrigerator for 5 hours; a molding process, in which the dough made by kneading and fermenting in the dough manufacturing process wraps a fermented butter, which is a filling, and then is folded once in 3 sections to have frozen pause for 20 minutes, followed by being folded once in 4 sections to have frozen pause for 20 minutes, and rolling out and flattening the dough to have a thickness of 3 mm to divide the same into 12 cm in width and 24 cm in length, followed by molding the divided dough into a croissant shape and fermenting the same at 28°C for 40 minutes; and a sintering process, in which the fermented croissant is biscuit fired at 180°C for 7 minutes in a convention oven, and then quickly frozen at -20°C or lower for storage, and then the quick-frozen biscuit-fired croissant is cooled only as needed, followed by frying the same at 195°C for 2 minutes to manufacture a croissant. Therefore, since the croissant sintered through biscuit-firing is kept frozen and fried in oil after cooling to fill contents according to the preferences, it is possible to provide various types of croissant donuts by having crunchy texture desired by customers and add filling according to the preference of users.

Description

Manufacturing method of croissant donuts using fermented shiitake seeds {METHOD FOR MAKING OF CROISSANT DONUT USING SHIITAKE MUSHROOM FERMENTATION}

The present invention relates to a method of manufacturing a croissant donut using fermented shiitake seeds, and more specifically, a croissant baked by unglazed mushrooms is frozen and stored, cooled to the required amount, and then fried in oil to allow filling of the contents according to preference, thereby providing a crispy texture. The present invention relates to a method of manufacturing a croissant donut using a fermented shiitake species that can provide a variety of croissants according to the user's preference by providing a croissant of.

In addition, the present invention is based on a pastry dough made of flour and butter by kneading with natural fermented species of shiitake mushrooms, and frying it into crescent-shaped donuts to break down protein and milk fat in the flour, and then unglazed and cooled. It relates to a method for producing croissant donuts using fermented shiitake seeds that can be easily manufactured in mass production and narrow spaces.

In modern times, due to the busy social life, the number of people who skip breakfast or not eat in time has increased, and many people are harming their health.In order to solve a single meal, instant meals such as hamburgers, sandwiches, bread or corn Foods are increasing.

However, hamburgers and sandwiches have advantages such as not limiting time and space, but these fast foods have problems that are not suitable as meals for children who grow up due to high calorie content and high trans fatness, 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 foods is gradually increasing rather than consumption of instant foods.

On the other hand, bread generally refers to food baked by fermenting the dough after making dough by adding yeast, salt, water, etc. to flour or other grains. The bread can be classified in various ways according to the nature, recipe, and shape of the dough. For example, bread, baguette, etc., which are staples and staple food substitutes, are mainly used for children's corrosion by putting a lot of sugar and fat, pastry bread, sediment bread, cream bread, Typical examples include croissants, bagels, croquettes, sandwiches, pizzas, hamburgers, etc., which are characterized by the method of steaming or frying. Among them, baguettes, which are white, soft and long cylindrical bread, are French. Bread, first developed in Vienna in the mid-19th century, is characterized by a hard, smooth, shiny crust and many holes in the bread that contain steam.

Recently, breads with various flavors and aromas have been released, and products as a meal substitute or breads that can be eaten after a meal are being developed so that these breads can replace the existing meals, and as the dietary life becomes westernized. Bread consumption rates are constantly increasing.

In general, a croissant is a small crescent-shaped bread, usually eaten as a breakfast substitute. Croissant is one of the breads that react sensitively to temperature, and it is only possible to manufacture a croissant with a good texture only by maintaining an appropriate temperature condition.

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

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

Therefore, the applicant of the present invention proposes a croissant donut that can maximize the crunchy texture of a favorite croissant in order to respond to the preference of fried donuts, and a snack that can be consumed by all men and women by easily filling the filling according to the preference through the unglazed croissant. As a result of researching to develop a food for use, the present invention has been completed.

[Related technical literature]

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

The present invention has been conceived to solve the above problems, and its object is to freeze and store the baked croissant through unglazed roasting, cool the required amount, and then fry it in oil to fill the contents according to preference, thereby providing a crispy texture and It is to provide a method for producing croissant donuts using fermented shiitake mushrooms that can provide various types of croissants by adding fillings according to preference.

In addition, the present invention easily sprinkles cinnamon sugar and coconut powder on the surface of the unglazed croissant regardless of space, or fills the inside of the croissant with fillings such as puff cream, fresh cream, and cream cheese jam in a short time. The aim is to provide a croissant donut manufacturing method using fermented shiitake mushrooms that facilitate product turnover by providing the finished croissant product desired by customers.

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

In order to achieve the above object, a method for producing a croissant donut using a fermented shiitake seed according to an embodiment of the present invention includes 53 to 58% by weight of strong flour, 1 to 2% by weight of powdered milk, 1 to 2% by weight of salt, 4 to sugar 7% by weight, 2 to 4% by weight of eggs, 11 to 17% by weight of shiitake mushrooms, 8 to 13% by weight of shiitake mushrooms, and 1 to 3% by weight of yeast are mixed and kneaded at a dough temperature of 13°C; Dough manufacturing process of fermenting the kneaded dough in a -18°C freezer for 5 hours and then refrigerating fermentation in a 5°C refrigerator for 5 hours; After wrapping the fermented butter, which is a filling, of the dough that has been kneaded and fermented in the dough making process, fold 3 sections 1 time, freeze pause for 20 minutes, fold 4 sections 1 time, freeze pause for 20 minutes, push it to a thickness of 3 mm, and flatten it. A molding process of dividing into a length of 12 cm and 24 cm, forming the divided dough into a croissant shape, and fermenting it at 28° C. for 40 minutes; And the fermented croissant is unglazed at 180°C for 7 minutes in a convention oven, and then rapidly frozen and stored at -20°C or lower, and then the quick-frozen unglazed croissant is cooled only as needed and fried at 195°C for 2 minutes. It characterized in that it comprises a; firing process for manufacturing.

At this time, the method for producing a croissant donut using a fermented shiitake seed according to the present invention is to be buried as a filler of cinnamon sugar or coconut powder on the surface of the croissant fried after unglazed in the firing process, or the croissant fried after unglazed in the firing process. It characterized in that it is configured to further include a filling process of partially cutting the surface and filling the puff cream, fresh cream, cream cheese, jam, vegetables or meat therein.

In addition, the dough in the molding process of the method for producing croissant donuts using fermented shiitake seeds according to the present invention is 59.52% by weight of strong flour, 1.19% by weight of milk powder, 1.19% by weight of salt, 5.95% by weight of sugar based on 100% by weight of the total dough. , 2.98% by weight of eggs, 14.88% by weight of shiitake mushroom water, 11.91% by weight of shiitake liquid species, and 2.38% by weight of yeast.

In addition, the liquid species of shiitake mushrooms in the dough forming process of the method for producing croissant donuts using the fermented shiitake seeds according to the present invention include lukewarm water 68.57% by weight, shiitake mushrooms 28.57% by weight, and honey 2.86% by weight in a glass bottle and rotting at room temperature 25 It is characterized in that it is formed by storing only the shiitake liquid species in a refrigerator at 5°C for 6 days by filtering the fermented contents after storage at ℃ temperature for 6 days.

In the method for producing croissant donuts using fermented shiitake seeds according to the present invention, the roasted croissant is frozen and stored through unglazed and then cooled to the required amount, then fried in oil, and the contents can be filled according to preference, according to the crispy texture and user's preference. Various types of croissant donuts can be provided by adding filling.

In addition, the method for producing a croissant donut using a fermented shiitake species according to the present invention is based on a pastry dough in which layers of flour and butter are made by kneading with a natural fermented species of shiitake mushrooms, and fried in a crescent-shaped donut. It can be easily manufactured in mass production and narrow spaces by decomposing protein and milk fat in and cooling after unglazed.

In addition, the method for producing croissant donuts using fermented shiitake seeds according to the present invention easily sprinkles cinnamon sugar or coconut powder on the surface according to the user's preference regardless of space, or puffs, fresh cream, cream cheese jam By filling the croissant with a filling material such as the inside of the croissant, the finished product of the croissant desired by the customer can be provided within a short period of time, so that the turnover rate of the product is easy and economical advantages can be provided.

In addition, the method for producing croissant donuts using fermented shiitake seeds according to the present invention solves the problem of oil permeating the dough when the conventional croissant produced only by roasting is unglazed after fermentation, cooled and fried. After removing moisture, it is fried to provide a crispy croissant.

1 is a flow chart showing a manufacturing process of croissant donuts using fermented shiitake mushrooms according to the present invention.
Figure 2 is a flow chart showing a dough manufacturing process for the production of croissant donuts using the fermented shiitake seed according to Figure 1
Figure 3 is a flow chart showing a molding process for producing a croissant donut using the fermented shiitake seeds according to Figure 1
Figure 4a is a photograph of the unglazed state during the molding process of croissant donuts using fermented shiitake seeds according to the present invention
Figure 4b is a photograph of a fried state during the molding process of croissant donuts using fermented shiitake seeds according to the present invention
Figure 4c is a photograph of a state in which a filling material is provided during the forming process of a croissant donut using fermented shiitake seeds according to the present invention

Hereinafter, preferred embodiments of the present invention will be described in detail on the basis of the accompanying drawings.

The croissant donuts using the fermented shiitake species of the present invention are based on a pastry dough made of flour and butter in a dough made of natural fermented species of shiitake mushrooms, and fried in crescent-shaped donuts to break down protein and milk fat in flour. After unglazed, frozen, and cooled to the required amount, fried in oil to fill the contents according to preference, it is possible to provide a croissant with a crispy texture, and various types of croissant donuts can be provided according to the user's preference.

The method of manufacturing a croissant donut using the fermented shiitake species of the present invention largely provides a croissant donut having a crispy texture through the production of a croissant doughnut dough, a fermented shiitake seed production, a molding process and a filling process.

Hereinafter, as shown in the accompanying Figure 1, a method of manufacturing a croissant donut using a fermented shiitake seed according to the present name is configured through a croissant dough manufacturing process, a shiitake mushroom liquid species manufacturing process, and a molding process.

1. Croissant dough manufacturing process

First, as shown in Fig. 2 attached to the composition of the base composition for the production of croissant donuts using the fermented shiitake seeds according to the present invention comprises a material preparation step, a material mixing step, and a quick freezing step.

(1) material preparation stage

Strong flour 53 to 58% by weight, powdered milk 1 to 2% by weight, salt 1 to 2% by weight, sugar 4 to 7% by weight, eggs 2 to 4% by weight, shiitake mushroom water 11 to 17% by weight, shiitake mushroom species 8 to 13 Prepare a weight% and 1 to 3 weight% of yeast.

On the other hand, the shiitake mushroom water is used after washing and drying shiitake mushrooms in running water, grinding, mixing 83.33% by weight of water and 16.67% by weight of shiitake mushrooms, boiling, and refrigerating.

(2) material mixing step

Strong flour 53 to 58% by weight, powdered milk 1 to 2% by weight, salt 1 to 2% by weight, sugar 4 to 7% by weight, eggs 2 to 4% by weight, shiitake mushroom water 11 to 17% by weight, shiitake mushroom species 8 to 13 The dough is completed by mixing weight% and 1 to 3% by weight of yeast.

At this time, the kneading procedure is made at a kneading temperature of 13℃.

On the other hand, as an embodiment of the present invention, the composition of the dough contains 59.52% by weight of strong flour, 1.19% by weight of milk powder, 1.19% by weight of salt, 5.95% by weight of sugar, 2.98% by weight of eggs, and 14.88 of shiitake water based on 100% by weight of the total dough. It is preferably composed of weight%, 11.91% by weight of fermented shiitake seeds and 2.38% by weight of yeast.

(3) quenching and fermentation steps,

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

2. Shiitake Mushroom Liquid Species Manufacturing Process

The shiitake mushroom liquid species manufacturing process is to prepare a fermented liquid species used in the base composition for producing croissant donuts using the shiitake fermented species in the present invention. It consists of 68.57% by weight of lukewarm water, 28.57% by weight of shiitake mushrooms, and 2.86% by weight of honey are rotted in a glass bottle and stored at room temperature for 6 days at 25℃, and then the fermented contents are filtered through a 5℃ refrigerator. Store for 6 days before use.

3. Molding process

The molding process is to mix and form a material including a croissant dough prepared by the above procedure and a filling material for the production of croissant donuts using the fermented shiitake seeds according to the present invention, and the material preparation step as shown in FIG. , It is configured to include a molding step and a firing step, looking at the procedure with reference to Figure 4 as follows.

(1) material preparation stage

70 to 77% by weight of the croissant dough and 23 to 30% by weight of the filling are prepared.

(2) molding step

In the croissant dough process, the croissant dough, which is the dough that has been kneaded and fermented, is wrapped in fermented butter, which is a filling, and then folded once in 3 sections, frozen for 20 minutes, and frozen for 20 minutes after folding once in 4 sections, and then frozen to a thickness of 3mm. Push it up.

Thereafter, it is divided to be 12cm in width and 24cm in length, and the divided molded product is rolled into a crescent shape to form a croissant, and 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 the croissant dough and 26.32% by weight of the filling based on the total 100% by weight.

(3) firing step

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

If the croissant fermented in the molding step is immediately fried, oil will soak into the fermented dough, but if it is fried after unglazed, moisture is removed, so that the oil does not penetrate inside, thus providing a crisp texture.

In addition, it is possible to mass-produce croissant donuts in a small space and produce them in a narrow space by using the dough fermented in the molding step after unglazing and then cooling and frying only as needed.

4. Filling process

In the firing step, it may be prepared by burying cinnamon sugar, coconut powder, etc. as a filler on the surface of the croissant fried after unglazed.

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

Meanwhile, the filling material can be variously modified according to the user's preference. That is, it can be formed by putting puff cream, fresh cream, cream cheese jam, etc. inside the croissant.

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

Example

The production blending ratio of the cast product was configured as shown in Table 1 to prepare a croissant donut under the same conditions. (Unit weight%)

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Strong 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 Fermented 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, eggs, shiitake mushroom water, shiitake mushroom liquid, and fermented butter, which is a filling in the croissant dough of yeast, and then fold 3 sections once and freeze for 20 minutes, After folding 4 sections once, freeze pause for 20 minutes, push it out to a thickness of 3mm, divide it into 12cm in width and 24cm in length, roll up the divided molded product into a crescent shape to form a croissant, and ferment it at 28℃ for 40 minutes. The fermented and fermented croissants were unglazed at 180°C for 7 minutes in a convention oven, and the unglazed croissants were fried to prepare croissant donuts. Donuts were prepared.

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

division Example 1 Example 2 Example 3 Example 4 Comparative Example 1 Comparative Example 2 Fermentation +++ ++++ +++++ ++++ +++++ +++ Shell surface +++ ++++ ++++ ++++ +++ ++ color ++ +++ ++++ +++ +++ ++

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

Table 2 is a comparison and evaluation of the appearance of each croissant donut prepared in the blending ratio of Table 1, and the'fermentation state' in the division column indicates the degree to which the croissant is swelled evenly, and the'shell surface' indicates the degree of swelling of the croissant. It shows the degree of swelling evenly without and, and'color' is the color of the outer surface of the croissant and shows the degree to which caramelization proceeds.

When preparing the croissant donut according to the above example according to the present invention, the composition of the dough of Example 3 shown in Table 1 when comparative evaluation of the outer surface and the cross-section according to the composition ratio was 43.86 strong content based on 100% by weight of the total dough. Composition of weight%, powdered milk 0.88% by weight, salt 0.88% by weight, sugar 4.39% by weight, eggs 2.19% by weight, shiitake water 10.97% by weight, shiitake mushroom liquid species 8.76% by weight, yeast 1.75% by weight, and fermented butter 26.32% by weight After unglazed, fried 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 test personnel (20s, 30s) with sensory test experience of at least 3 years in the food-related field 10 men and women) surveyed and measured the appearance, taste, texture, and overall acceptability of bread using a 5-point scale, 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 flavor 4.1 4.4 4.6 4.5 3.9 3.5 Texture 3.9 4.6 4.7 4.6 3.8 3.4 Preference 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 obtained by adding up all the scores of the sensory test staff, dividing it by the number of sensory test staff, and rounding it to the second decimal place, and the higher the value, the better the sensory performance.

As shown in the results of Table 3, with respect to 100% by weight of the total dough of the present invention, strong powder 43.86% by weight, powdered milk 0.88% by weight, salt 0.88% by weight, sugar 4.39% by weight, eggs 2.19% by weight, shiitake water 10.97% by weight , Shiitake mushroom liquid species 8.76% by weight, yeast 1.75% by weight, and fermented butter 26.32% by weight of the grouse-like donuts of Example 3 prepared through the composition was evaluated to be excellent in terms of sensory.

In addition, as a whole, the fermented croissant of Examples 1 to 4 was unglazed and then fried, and the resulting croissant donuts were directly fried in the fermented state, and the overall good evaluation in appearance, taste, texture, preference, etc. was confirmed compared to Comparative Examples 1 to 2 .

The present invention is not limited by the above-described embodiments, and various modifications and changes may be brought about by ordinary technicians, which are included in the spirit and scope of the present invention defined in the appended claims.

Claims (4)

Strong flour 53 to 58% by weight, powdered milk 1 to 2% by weight, salt 1 to 2% by weight, sugar 4 to 7% by weight, eggs 2 to 4% by weight, shiitake mushroom water 11 to 17% by weight, shiitake mushroom species 8 to 13 A dough molding process of mixing 1 to 3% by weight and 1 to 3% by weight of yeast and kneading at a dough temperature of 13°C;
Dough manufacturing process of fermenting the kneaded dough in a -18°C freezer for 5 hours and then refrigerating fermentation in a 5°C refrigerator for 5 hours;
After wrapping the fermented butter, which is a filling, of the dough that has been kneaded and fermented in the dough making process, fold 3 sections 1 time, freeze pause for 20 minutes, fold 4 sections 1 time, freeze for 20 minutes, and push it to a thickness of 3 mm. A molding process of dividing into a length of 12 cm and 24 cm, forming the divided dough into a croissant shape, and fermenting it at 28° C. for 40 minutes; And
The fermented croissant is unglazed at 180°C for 7 minutes in a convention oven, then rapidly frozen at -20°C or lower and stored, then the quick-frozen unglazed croissant is cooled only as needed and fried at 195°C for 2 minutes to prepare the croissant. A method for producing a croissant donut using a shiitake fermented species comprising: a firing process to manufacture.
The method of claim 1,
In the firing process, the surface of the croissant that is fried after unglazed is buried as a filler of cinnamon sugar or coconut powder, or
Using the shiitake fermented species, characterized in that it further comprises a filling process of filling puff cream, fresh cream, cream cheese, jam, vegetables or meat therein by partially cutting the surface of the croissant fried after unglazed in the firing process How to make croissant donuts.
The method of claim 1,
The dough of the above molding process 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, 14.88% by weight of shiitake water, and species of shiitake mushroom based on 100% by weight of the total dough. A method for producing croissant donuts using fermented shiitake seeds, characterized in that consisting of 11.91% by weight and 2.38% by weight of yeast.
The method of claim 1,
Shiitake mushroom liquid species in the dough molding process
68.57% by weight of lukewarm water, 28.57% by weight of shiitake mushrooms, and 2.86% by weight of honey are rotted in a glass bottle and stored at room temperature at 25℃ for 6 days, then the fermented contents are sieved and only the shiitake mushrooms are placed in a refrigerator at 5℃ for 6 days. A method for producing croissant donuts using fermented shiitake mushrooms, characterized in that formed by storing.

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