Manufacturing method of twisted donut using yam

The present invention relates to a producing method of a twisted donut. More specifically, by being produced by adding yam and makgeolli (unrefined rice wine), the present invention relates to the producing method of the twisted donut that enables softness and moistness to be maintained for a long t...

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Bibliographische Detailangaben
1. Verfasser:	KWON, YONG WOO
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HANDLING BAKED ARTICLES MADE FROM DOUGH HUMAN NECESSITIES MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	The present invention relates to a producing method of a twisted donut. More specifically, by being produced by adding yam and makgeolli (unrefined rice wine), the present invention relates to the producing method of the twisted donut that enables softness and moistness to be maintained for a long time as the bread does not harden easily, and can provide excellent flavor while being digested well when consumed. The producing method of the twisted donut comprises: a dough producing step; a dough fermentation step; a molding step; and a frying step. 본 발명은 꽈배기의 제조방법에 관한 것으로서, 보다 상세하게는, 참마와 막걸리를 첨가하여 제조함으로써, 빵이 쉽게 굳지 않아 부드러움과 촉촉함이 오래 유지되고, 섭취 시 소화가 잘되면서도 우수한 풍미를 제공할 수 있는, 꽈배기의 제조방법에 관한 것이다.