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KR-20260064907-A - METHOD OF MAKING SUNDAE CROQUETTE WITH RAISIN NATURAL SOURDOUGH ADDITIVES

KR20260064907AKR 20260064907 AKR20260064907 AKR 20260064907AKR-20260064907-A

Abstract

The present invention aims to provide a method for manufacturing a sundae croquette with added natural sourdough starter, comprising: a first step of preparing a raisin liquid starter by mixing water, raisins, and honey; a second step of preparing a raisin sourdough starter by mixing strong flour, raisin liquid starter, and water; a third step of preparing a sundae filling by mixing blood, glass noodles, onion, cabbage, chopped green onion, chopped garlic, chopped ginger, and salt, and then cooking it with steam; and a fourth step of preparing a main dough by mixing strong flour, salt, sugar, raisin sourdough starter, water, dry yeast, milk, eggs, and butter, and then fermenting the main dough.

Inventors

  • 권영회
  • 김태호
  • 강현명

Assignees

  • 백석문화대학교 산학협력단

Dates

Publication Date
20260508
Application Date
20241030

Claims (10)

  1. Step 1: preparing a raisin starter by mixing water, raisins, and honey; A second step of preparing a raisin sourdough starter by mixing strong flour, the above-mentioned raisin liquid starter, and water; A third step of preparing the sundae filling by mixing blood, glass noodles, onions, cabbage, chopped green onions, chopped garlic, chopped ginger, and salt, and then cooking it with steam; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, comprising a fourth step of mixing strong flour, salt, sugar, the above-mentioned raisin sourdough starter, water, dry yeast, milk, eggs, and butter to prepare the main dough, and first fermenting the main dough.
  2. In paragraph 1, Step 5: Dividing the above primary fermented dough into portions of a certain weight and performing intermediate fermentation; Step 6, adding the sundae filling to the divided main dough and performing a second fermentation; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, further comprising a seventh step of frying the above dough that has undergone secondary fermentation.
  3. In paragraph 2, The above first step is, A method for manufacturing a sundae croquette with added natural sourdough starter containing raisins, characterized by mixing 1,100 to 1,300 parts by weight of water at 20 to 26°C with 750 to 850 parts by weight of raisins and 90 to 110 parts by weight of honey, placing the mixture in a sterilized glass bottle, storing the mixture at a temperature of 24 to 26°C for a certain period, and then filtering the mixture through a sieve to separate only the liquid to produce the raisin liquid starter.
  4. In paragraph 1, The above second step is, A first sourdough starter fermentation step in which a first mixture of 240 to 260 parts by weight of strong flour and 340 to 360 parts by weight of the raisin liquid starter is sealed and then fermented at 27 to 29°C for 24 hours; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by including a second sourdough starter fermentation step in which a second mixture is prepared by mixing 490 to 510 parts by weight of strong flour and 190 to 210 parts by weight of water with the first mixture that has undergone the first sourdough starter fermentation step, and then fermenting the mixture at 24 to 26°C for 24 hours.
  5. In paragraph 4, The above second step is, A sourdough starter tertiary fermentation step in which a third mixture, comprising 1,340 to 1,360 parts by weight of strong flour and 690 to 710 parts by weight of water, is mixed with the second mixture that has undergone the sourdough starter 2nd fermentation step and fermented at 15 to 17°C for 18 hours; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by further including a sourdough starter 4th fermentation step in which a 4th mixture, comprising 2950 to 3050 parts by weight of strong flour and 1650 to 1750 parts by weight of water, is fermented at 4 to 6°C for 24 hours to produce a raisin sourdough starter.
  6. In paragraph 1, The above third step is, A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by mixing 180 to 220 parts by weight of blood, 40 to 60 parts by weight of glass noodles, 140 to 160 parts by weight of onion, 30 to 35 parts by weight of cabbage, 30 to 50 parts by weight of chopped green onion, 10 to 20 parts by weight of chopped garlic, 5 to 10 parts by weight of chopped ginger, and 5 to 10 parts by weight of salt to prepare the sundae filling.
  7. In paragraph 1, The above fourth step is, A main dough step of forming the main dough by mixing 290 to 310 parts by weight of strong flour, 4 to 8 parts by weight of salt, 22 to 26 parts by weight of sugar, 40 to 50 parts by weight of raisin sourdough starter, 90 to 110 parts by weight of water, 5 to 7 parts by weight of dry yeast, 40 to 60 parts by weight of milk, 50 to 60 parts by weight of eggs, and 20 to 40 parts by weight of butter; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by including a first fermentation step of the dough, wherein the dough is punched after being fermented at room temperature for 1 hour, and then fermented at 4 to 6°C for 24 hours.
  8. In paragraph 2, The above fifth step is, A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by the step of intermediate dough fermentation in which the first-fermented main dough is placed at room temperature for 1 hour, then divided into 55 to 65 parts by weight each, and each divided main dough is intermediate fermented for 10 minutes.
  9. In paragraph 2, The above 6th step is, A battering step in which 55 to 65 parts by weight of the sundae filling are placed in each divided main dough and a batter is applied to the outer surface; and A method for manufacturing a sundae croquette with added raisin natural sourdough starter, characterized by including a secondary fermentation step of the main dough coated with batter, fermenting the main dough at a temperature of 25 to 35℃ and a humidity of 60 to 70% for 90 minutes.
  10. In paragraph 2, The above 7th step is, A method for manufacturing sundae croquettes with added raisin natural sourdough starter, characterized by placing each secondary fermented main dough into edible oil at a temperature of 170 to 190℃ and frying for 3 to 5 minutes.

Description

Method of making sundae croquette with raisin natural sourdough additives The present invention relates to a method for manufacturing sundae croquettes with added raisin natural sourdough starter, and more specifically, to a method for manufacturing sundae croquettes containing a large amount of lactic acid bacteria by making a natural sourdough starter using raisins and adding it to the dough. Generally, fermented bread is made by adding a single type of yeast to flour and fermenting the dough. Since this single type of yeast allows for the rapid and easy fermentation of large quantities of dough with just a small amount, it is primarily used for mass production or for making bread easily at home. Meanwhile, as living standards improve and the number of people pursuing healthy eating habits increases, the demand for bread made using natural sourdough starters instead of artificially cultured single yeast is rising. Natural sourdough starter is a method of fermenting bread dough using natural yeast that grows naturally on fruits, grains, or vegetables, characterized by adding it to the dough multiple times and fermenting it repeatedly. Bread made using natural sourdough starter has the advantage of being easier to digest because less gluten is formed. However, since most recipes for making natural sourdough starters originate from abroad, and consequently, many of them utilize fruits and ingredients that are difficult to obtain and expensive in Korea, there are difficulties in easily producing natural sourdough starters domestically. Consequently, there is a growing demand for recipes for natural sourdough starters that can be produced simply and inexpensively using readily available agricultural products in Korea, as well as recipes for bread made using these starters. FIG. 1 is a schematic diagram showing a method for manufacturing a sundae croquette with added raisin natural sourdough starter according to one embodiment of the present invention. FIG. 2 is a flowchart of the first step of preparing a raisin liquid starter according to one embodiment of the present invention. FIG. 3 is a flowchart of the second step of preparing a raisin sourdough starter according to one embodiment of the present invention. FIG. 4 is a flowchart of the third step of manufacturing sundae paste according to one embodiment of the present invention. FIG. 5 is a flowchart of the fourth step of preparing the dough and performing a first fermentation according to one embodiment of the present invention. FIG. 6 is a flowchart of the fifth step of dividing the dough and intermediate fermenting according to one embodiment of the present invention. FIG. 7 is a flowchart of the sixth step of adding sundae filling to each divided main dough and performing a second fermentation according to one embodiment of the present invention. The embodiments described in this specification and the configurations illustrated in the drawings are merely preferred examples of the disclosed invention, and various modifications that may replace the embodiments and drawings of this specification may exist at the time of filing this application. Identical reference numbers or symbols presented in each drawing of this specification represent parts or components that perform substantially the same function. The shapes and sizes of the elements in the drawings may be exaggerated to provide a clear description. The terms used herein are for describing embodiments and are not intended to limit or/or restrict the disclosed invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this specification, terms such as “comprising” or “having” are intended to indicate the presence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and do not preclude the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Terms including ordinal numbers, such as "first," "second," etc., as used in this specification may be used to describe various components, but said components are not limited by said terms, and said terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. Hereinafter, a method for manufacturing a sundae croquette (S10) with added raisin natural sourdough starter according to one embodiment of the present invention will be described in detail with reference. FIG. 1 is a schematic diagram showing a method for manufacturing a sundae croquette with added raisin natural sourdough starter according to an embodiment of the present invention. FIG. 2 is a flowchart of the first step of preparing a raisin liquid starter according to an embodiment of the present invention