KR20030094986A - Fabrication method of yeast doughnut - Google Patents

Abstract

PURPOSE: A method for producing yeast doughnut is provided, thereby delaying aging of the yeast doughnut and consequently preserving the taste and flavor of it for a long time. CONSTITUTION: A method for producing yeast doughnut comprises the steps of: mixing doughnut premix, yeast and vanilla aroma in water to prepare dough for yeast doughnut; maintaining the dough at room temperature; dividing the dough in a certain size and shaping it to a predetermined shape; fermenting the shaped dough; drying the fermented dough at room temperature; frying the dried dough in oil; cooling the doughnut at room temperature; rapidly freezing the doughnut at -40 deg. C for 40 minutes; storing the frozen doughnut at cold temperature; and dissolving the frozen doughnut at room temperature, wherein the fermentation procedure is carried out at 38 deg. C., under relative humidity of 85% for 30 minutes; and frying procedure is carried out at 180 deg. C for 2 minutes.

Description

How to prepare yeast doughnuts {FABRICATION METHOD OF YEAST DOUGHNUT}

FIELD OF THE INVENTION The present invention relates to donuts and, more particularly, to a process for making yeast donuts.

In general, doughnut is a kind of confectionery fried in flour by mixing various ingredients in flour, yeast dough (bread donut) using yeast according to the expansion method, and cake donut using chemical swelling agents such as baking powder. Divided.

In particular, the yeast donut is mixed with a strong powder, yeast, salt, sugar, powdered milk, margarine, a modifier and a water supply to form a doughnut dough, and then the rest, thawing, rapid freezing, freezing, thawing, fermentation and frying process. Was manufactured.

However, since the conventional yeast dough is subjected to a rapid freezing process, it passes through a temperature range of 0 to 10 ° C., which is the temperature at which aging is most frequently progressed. As well as the texture and flavor was inferior.

In order to solve the above problems, an object of the present invention is to provide a yeast doughnut manufacturing method capable of obtaining a yeast doughnut excellent in texture and flavor while delaying the aging rate.

In order to achieve the above object, the present invention provides a method for producing yeast doughnut, kneading process to form a doughnut dough by mixing the doughnut premix, yeast, vanilla flavor and water; 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; Freezing and storing the donut at low temperature; It provides a method for producing yeast doughnut, characterized in that it comprises a thawing process for thawing the doughnut at room temperature.

1 is a flow chart showing a manufacturing method of yeast doughnut in accordance with a preferred embodiment of the present invention.

<Explanation of symbols for the main parts of the drawings>

S110: Kneading Process S120: Resting Process

S130: Split / molding process S140: Fermentation process

S150: drying process S160: frying process

S170: Cooling Process S180: Quick Freezing Process

S190: freezing storage process S200: thawing process

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that the detailed description of the related known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted.

1 is a flowchart illustrating a method of manufacturing yeast doughnut according to a preferred embodiment of the present invention.

As shown in FIG. 1, a method of preparing yeast doughnut according to a preferred embodiment of the present invention is a kneading process (S110), a resting process (S120), a split / molding process (S130), a fermentation process (S140), and a drying process ( S150), a frying process (S160), a cooling process (S170), a quick freezing process (S180), a freezing storage process (S190) and a thawing process (S200).

The dough process (S110) is a process of forming a doughnut dough by mixing the doughnut premix, yeast, vanilla flavor and water. Preferred mixed weight ratios are yeast 1.6, vanilla flavor 0.2 and feed water 44, based on donut premix 100. In addition, the components of the donut premix and the preferred component ratios are as shown in Table 1 below. When the doughnut dough is formed using the doughnut premix as described above, the doughnut of uniform quality may be repeatedly produced.

ingredient % Of ingredient Wheat flour 81.00 Vegetable shortening 8.00 Dexrose 5.00 Salt 1.50 Leavening 1.35 Soy flour 1.00 Dry whey 0.75 Mono & Diglyceride 0.75 Sodium stearoyl lactylate 0.50 Flavor (vanillin) 0.10 Ascorbic acid 0.03 Beta carotene 0.02 system 100.00

The resting process (S120) is a process of leaving the dough dough at room temperature. The rest process (S120) is to inflate the dough by the generation of carbon dioxide, and to spread the moisture evenly. The rest process (S120) is preferably carried out for 30 minutes at about 25 ℃.

The division / molding process S130 is a process of dividing the doughnut dough into a predetermined size and then molding the dough dough into a predetermined shape. An annular mold can be used to mold into a shape with a hole in the center.

The fermentation process (S140) is a process of fermenting the molded dough in the fermentation chamber. The fermentation process (S140) allows the dough to expand and enables the production of aromatic substances to create a flavor unique to yeast doughnut. The fermentation process (S140) is preferably carried out for 30 minutes in a fermentation chamber of 38 ℃, relative humidity 85% atmosphere.

The drying process (S150) is a process of drying the fermented dough at room temperature. The drying process (S150) is a process of removing moisture on the surface of the dough prior to performing the frying process (S160). The drying process (S150) is preferably performed for 15 minutes at 25 ℃.

The frying process (S160) is a process of frying the dried dough in oil. The frying process (S160) is preferably fried for 2 minutes in 180 ℃ oil.

The cooling process (S170) is a process of cooling the fried donut at room temperature. The cooling process (S170) is preferably performed until the temperature of the donut reaches 30 to 35 ℃. After the cooling process (S170), a process of injecting a syrup into the donut may be further performed.

The rapid freezing process (S180) is a process of freezing the cooled doughnut for 40 minutes at -40 ℃. Unlike the conventional fast freezing process (S180) is frozen at -40 ℃ immediately without passing through the section 0 ~ 10 ℃, which is the most aging temperature, unlike the prior art, aging of the doughnut does not proceed.

The freezing storage process (S190) is a process of storing the doughnut undergoing a rapid freezing process (S180) at a low temperature.

The thawing process (S200) is a process of thawing the frozen donut stored at room temperature to obtain a finished product. After the thawing process (S200), a process of applying a coating sugar powder on the surface of the donut may be further performed.

<Example>

A doughnut dough was formed by mixing at a weight ratio of donut premix 100, yeast 1.6, vanilla flavor 0.2 and feed water 44. The doughnut dough was allowed to rest for 30 minutes at 25 ° C., and then divided / molded into a doughnut shape by dipping into an annular mold.

Subsequently, the dough was fermented in a fermentation chamber at 38 ° C. and 85% relative humidity for 30 minutes, and then dried at 25 ° C. for 15 minutes. Subsequently, the dough was placed in a fryer and fried for 2 minutes in oil at 180 ° C., and then syrup was injected into the dough when the temperature of the doughnut reached 32 ° C.

Subsequently, the cooled donuts were frozen at −40 ° C. for 40 minutes and then frozen and stored at a store, thawed at room temperature, and then coated with a sugar powder on the donut surface.

As described above, the manufacturing method of the yeast donut according to the embodiment of the present invention is manufactured without passing the temperature section in which aging is most progressed, so that the aging speed of the finished product is delayed and the yeast can feel the texture and flavor of the initial manufacturing for a long time. It has the effect of providing donuts.

In addition, the production method of the yeast donut according to the embodiment of the present invention is sold by performing only the thawing process in the final shop to finish the dough donut, there is an effect that can provide a yeast doughnut with the best texture and flavor .

Claims (5)

In the manufacturing method of yeast doughnut, A dough process of forming donut dough by mixing donut premix, yeast, vanilla flavor and watering; 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; Freezing and storing the donut at low temperature; Method for producing a yeast doughnut, characterized in that it comprises a thawing process for thawing the doughnut at room temperature. The method of claim 1, The fermentation process is a manufacturing method of yeast doughnut, characterized in that carried out for 30 minutes in a fermentation chamber of 38 ℃, 85% relative humidity atmosphere. The method of claim 1, The frying process is a method of producing a donut dough, characterized in that to fry the dough dough in 180 ℃ oil for 2 minutes. The method of claim 1, The cooling process is a method of producing a donut, characterized in that until the temperature of the donut reaches 30 to 35 ℃. The method of claim 1, The drying process is a process for producing yeast doughnut, characterized in that carried out for 15 minutes at 25 ℃.