KR100420076B1 - Potato hotdog and manufacturing method of potato hotdog - Google Patents
Potato hotdog and manufacturing method of potato hotdog Download PDFInfo
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- KR100420076B1 KR100420076B1 KR10-2000-0015336A KR20000015336A KR100420076B1 KR 100420076 B1 KR100420076 B1 KR 100420076B1 KR 20000015336 A KR20000015336 A KR 20000015336A KR 100420076 B1 KR100420076 B1 KR 100420076B1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/10—Securing foodstuffs on a non-edible supporting member
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
본원 발명은 감자를 주원료로 하여 여기에 영양제, 결착제, 가미제, 보형제를 첨가하여 맛있고 먹기 편한 감자핫도그를 형성하는 것으로, 감자를 주원료로 하여 반죽감자 25∼65%에, 영양제 및 결착제로서 연육10∼27%를, 가미제로서 식염 1∼3%와 야채분말가루 1∼5%를, 결착제로서 소맥분5∼10%와 옥수수전분 5∼10%와 계란흰자 1∼3%를, 보형제로서 흰 생보리가루 3∼10%와 돈지 1∼5% 및 기타 잔량으로 수분을 첨가하여 20∼60분 반죽하는 혼련공정과 상기 혼련된 반죽 재료를 일정한 규격으로 감자핫도그살을 형성하는 성형 공정과, 상기 감자핫도그살에 스틱을 넣고 말아 감아 감자핫도그봉을 형성하는 봉 형성공정과, 상기 감자핫도그봉을 찌는 익힘 공정과, 상기 익힘 공정이 끝난 감자핫도그봉을 냉각시킨 다음 진공 포장하는 포장공정과, 상기 포장이 완료된 감자핫도그를 살균하는 살균공정에 의해 감자핫도그를 형성하는 방법 및 감자핫도그.The present invention forms a delicious and easy-to-eat potato hot dog by adding nutrients, binders, flavoring agents, and prosthetic agents to potatoes as a main ingredient, and to 25-65% of dough potatoes with potatoes as a main ingredient, nutrients and binders. 10 to 27% of meat, 1 to 3% of salt and 1 to 5% of vegetable powder as a flavoring agent, 5 to 10% of wheat flour, 5 to 10% of corn starch, and 1 to 3% of egg white as binders. As a prosthetic agent, a kneading process of kneading 20 to 60 minutes by adding moisture to 3 to 10% of white barley flour, 1 to 5% of larch and other remaining amounts, and forming hot potato flesh of potato kneading to the specified specifications. A process for forming a potato hot dog rod by putting a stick into the potato hot dog meat, and rolling it to form a potato hot dog rod, a cooking process for steaming the potato hot dog rod, and a package for cooling the potato hot dog rod after the cooking process and then vacuum-packing Process and the packing is complete The method of forming a potato hot dog by a sterilization process for sterilizing the hot dog potato and potato hot dog.
Description
본 발명은 감자를 주원료로 하여 만드는 감자핫도그 및 감자핫도그 제조방법에 관한 것이다.The present invention relates to a potato hot dog and a potato hot dog manufacturing method using potatoes as a main ingredient.
지금까지 명태살과 같은 생선살에 여러 가지 가미료를 넣어 만든 어육식품(어묵)을 많이 먹고 있다.Until now, fish meat, such as pollack, has been eaten a lot of fish food (fish paste) made with various flavors.
생활수준이 향상되면서 기호식품도 다양하여 졌으며 이에 따라 여러 가지의 기호식품이 개발되어 기호식품은 맛을 중요시하면서도 건강식품과 환경식품의 개발이 더욱 두드러지고 있다.As the standard of living has improved, there have been a variety of taste foods. As a result, various taste foods have been developed.
감자는 오래 전부터 우리 식생활에 주요 식품으로 많이 먹고 있는 것으로 그 영양가는 널리 알려지고 있다.Potatoes have long been eaten as a major food in our diet, and their nutritional value is widely known.
그러나 감자는 먹기 위하여는 고온 용기 안에서 상당 시간을 삶거나 굽거나 튀기거나 하는 요리 과정을 거처야 먹게되어 있는 불편이 있어 왔다.However, potato has been inconvenient to be eaten after being cooked, baked or fried for a considerable time in a hot container.
본원 발명은 감자를 주원료 하여 여러 가지 가공과정을 거쳐 핫도그와 같은 봉상의 제품으로 만듦으로서 별도의 요리 과정을 거치지 않고도 손쉽게 먹을 수 있도록 하고자하는 감자핫도그를 제조하는 방법과 이렇게 만들어진 감자핫도그를 제공하고자 하는 것이다.The present invention is to provide a method for producing a potato hot dog to be easily eaten without going through a separate cooking process by making a potato-like raw material through a variety of processing process, such as a hot dog to provide a potato hot dog and thus made will be.
이하 감자핫도그의 제조 방법을 설명하기로 한다.Hereinafter, a manufacturing method of the potato hot dog will be described.
감자의 껍질을 벗기고(탈피공정) 세척(세척공정)한 다음 가마에 넣고 푹 삶는 증숙과정(증숙공정)을 거친 다음 상기 증숙된 감자를 혼련기안에 넣고 반죽(반죽공정)을 한다.The potatoes are peeled (peeled), washed (washed), put in a kiln, steamed (steamed), and then steamed potatoes are placed in a kneader and kneaded.
감자는 그 특성상 찰지지 않고 결착력이 부족하기 때문에 감자가 주원료인 감자핫도그를 만들었을 때에 감자핫도그는 쉽게 부서지게 되며 또한 퍽퍽한 맛을 내기가 쉽다.Potatoes are not brittle and have poor binding properties, so potato hotdogs are easily broken when they make potato hotdogs.
따라서 상기 반죽 공정중에, 제품이 찰지고 쫄깃하도록 하기 위하여 접착력과 결착력을 보강하는 결착제를 첨가하고 또한 여러 가지의 영양제와 맛을 내는 가미제를 첨가하면서 반죽(혼련 공정)을 한다.Therefore, during the kneading process, kneading (kneading process) is performed while adding a binder for reinforcing adhesion and binding force in order to make the product crack and chewy, and also adding various nutrients and flavoring flavoring agents.
상기 혼련 공정 중에 첨가하는 영양제로서는 명태살 같은 생선살로 만든 어육식품의 연육살(뼈에서 바른 살)을 첨가하며, 이외에 영양보강제로서 닭, 돼지고기, 소고기 등으로 만드는 소시지와 생당근이 사용되며, 콩가루(대두단백)와 같은 영양보강제를 첨가한다.As the nutrients added during the kneading process, the meat flesh (bone-based flesh) of fish meat made of fish meat such as pollack meat is added, and sausage and raw carrots made of chicken, pork, beef, etc. are used as nutrition supplements. Add a nutritional supplement, such as Soy Protein.
상기 영양제 중에 어육은 결착제의 기능을 겸하게 되며 또한 생당근은 맛을 내는 가미제로서의 기능을 겸하게 된다.Among the nutritional agents, fish meat serves as a binder, and raw carrots also serve as a flavoring agent.
가미제로는 식염이 주성분으로 사용되며 이외에도 가미 보강제로서 분말마늘, 분말양파, 분말생강, 분말후추와 같은 야채분말가루와, 쇠고기 다시다, 글루타민산 나트륨, 사카린 나트륨과 같은 조미료를 추가적으로 사용한다.Salt is used as the main ingredient. In addition, seasonings such as vegetable powder such as powdered garlic, onion, powdered ginger and powdered pepper, and seasonings such as beef kelp, sodium glutamate and sodium saccharin are additionally used as flavoring agents.
접착력과 결착력을 그리고 탄력성(쫄깃쫄깃한 맛)을 유지하는 결착제는 어육, 소맥분, 옥수수전분, 계란흰자가 사용되며, 폴리인산나트륨이나 감자전분과 같은 결착보강제를 첨가한다.Binders that maintain adhesion, binding strength and elasticity (chewy taste) are used for fish meat, wheat flour, corn starch and egg white, and a binding enhancer such as sodium polyphosphate or potato starch is added.
상기 혼련 공정에 색상제를 첨가하여 색상에 의한 미감을 유발하도록 하는 것으로, 함수포도당을 첨가함으로서 제품이 노란색을 유지하도록 하며 또 키실로즈를 첨가하면 나중에 감자핫도그를 튀겼을 때 노란색 상을 띄도록 함으로서 시각에 의한 맛감을 유지하도록 한다.By adding a colorant to the kneading process to induce aesthetics by the color, by adding a hydroglucose to keep the product yellow, and by adding the xylose to a yellow phase when later fried potato hot dog Keep your taste in sight.
그리고 완성된 감자핫도그가 보관 또는 유통과정중에 수분이 발산하거나, 냉동과 가열중에 중량이나 부피가 변동되지 않도록 하기 위하여 보강제를 사용하게 되는 것으로 보형제로서는 생보리가루와 돈지가 사용되며 보형 보강제로서 솔빈산칼륨(나트륨)이 첨가된다.The finished potato hot dog uses a reinforcing agent to prevent moisture from releasing during storage or distribution, or changes in weight or volume during freezing and heating. Raw barley flour and lard are used as a prosthetic agent and solvine as a prosthetic reinforcing agent. Potassium acid (sodium) is added.
상기와 같이 영양보강제 결착제 그리고 색상제의 혼련공정중이나 또는 혼련공정이 완료된 반죽에는 보형제로서 생보리가루(예를들면 흰찹쌀 생보리가루 등)를 첨가하면서 혼련공정을 계속함으로서 이 생보리가루의 노화 방지 작용에 의해, 완성된 감자핫도그(제품)를 냉동 저장 또는 운반 중 제품이 갈라지는 것을 방지하며,또한 먹기 위하여 해동 후 가열 조리(굽거나 튀김)하였을 때 제품의 탄력을 유지하도록함과 동시에, 조리 후 판매전시를 위하여 75℃ 정도의 온장고에 제품을 넣었을 때 제품이 건조되어 그 크기(중량과 부피)가 줄어들지 아니하도록 하며, 퍽퍽하고 표면이 딱딱하여지는 것을 방지하도록 한다.The raw barley flour is continued by adding raw barley flour (for example, white glutinous rice barley flour, etc.) to the dough during the kneading process or the completion of the kneading process of the nutritional supplement binder and the color agent as described above. The anti-aging action of the product prevents cracking of the finished potato hot dog (product) during freezing storage or transportation, and also maintains the elasticity of the product when it is heated and cooked (baked or fried) after thawing for eating. When the product is placed in a warmer cabinet at 75 ℃ for sale after cooking, make sure that the product is not dried and its size (weight and volume) is not reduced, and that the surface is hard and hard.
그리고 상기 혼련공정중에 다시 돈지(돼지 생비개와 같은)와 같은 보형제를 첨가하여 제품의 맛을 구수하게 하며 또한 제품이 함유하고 있는 수분을 감싸 수분의 발산을 못하도록 하는 유화제의 역할을 하도록 함으로서 제품의 전시판매를 위하여 75℃ 의 온장고에 넣었을 때 표면건조를 방지하고 또한 제품을 부드럽고 윤기가 나도록 한다.In addition, during the kneading process, a prosthetic agent such as pig paper (such as raw pig) is added to save the taste of the product, and also to serve as an emulsifier that prevents the release of moisture by wrapping the moisture contained in the product. When it is put into 75 ℃ temperature store for exhibition sale, it prevents surface drying and makes the product soft and shiny.
상기 혼련공정은 30 ~ 60 분 정도의 시간에 걸쳐 행하여지며 이와 같은 혼련공정중에 고열이 발생하여 상기 여러가지 첨가제들이 삶아지거나 쪄지지 않도록 하기 위하여, 혼련기 안에 찬물(0℃ 정도)을 조금씩 첨가함으로서 혼련 온도가 대략 10℃ 내외를 유지하도록 한다.The kneading process is carried out over a time of about 30 to 60 minutes, and kneading by adding cold water (about 0 ° C.) little by little in the kneading machine in order to prevent high heat from occurring during the kneading process such that various additives are not boiled or steamed. Keep the temperature around 10 ° C.
이와 같이 혼련공정이 끝나면 이들 반죽재료를 성형기로 옮겨 성형기에서 일정한 규격의 크기(두께 ×직경, 또는 두께 ×가로 ×세로)로 감자핫도그살을 형성(성형공정)한다.When the kneading process is completed as described above, these dough materials are transferred to a molding machine to form potato hot dog meat (molding process) having a predetermined size (thickness × diameter, or thickness × width × length).
이렇게 성형된 감자핫도그살에는 스틱을 넣고 둥글게 말아 감아, 스틱과 함께 봉상의 감자핫도그 봉을 만든다(봉 형성공정).The molded potato hot dog meat is put in a stick and rolled up and rolled to form a rod-shaped potato hot dog rod together with the stick (stick forming process).
그리고 상기 봉 형성공정에서 입맛을 돋구기 위하여, 성형된 감자핫도그살에 스틱과 함께 소시지나, 피자, 밥 같은 입맛 보강제를 함께 넣어 감자핫도그살을 둥글게 말아, 감자핫도그를 만들면, 감자핫도그살의 맛 이외에도 소시지, 피자, 밥 맛을 함께 즐길 수 있을 것이다.And in order to enhance the taste in the rod forming process, by putting together a flavor enhancer such as sausage, pizza, or rice with a stick to the shaped potato hot dog meat, roll the potato hot dog meat round to make a potato hot dog, sausage in addition to the taste of potato hot dog meat You will be able to enjoy the taste of pizza, rice together.
이와 같이 봉 형성 공정이 끝난 감자핫도그 봉을 스팀 찜기 안에 넣고 80 ~ 95℃ 정도의 온도로 30 ~ 50 분쯤 쪄서 익힌다(익힘 공정). 익힘 공정이 끝난 감자핫도그 봉을 냉각시킨 다음, 냉각된 감자핫도그 봉을 한 개씩 또는 몇 개씩 넣어 진공 포장기에서 진공포장(포장공정)을 한다.In this way, the potato hot dog rods after the rod forming process is put in a steam steamer and steamed for 30 to 50 minutes at a temperature of about 80 to 95 ° C. (cooking process). After the cooking process is completed, the potato hot dog rods are cooled, and then one or several cooled potato hot dog rods are put in a vacuum packaging machine (packing process).
진공포장이 끝난 것은 포장 상태로 70 ~ 95℃ 정도의 물에 넣고 30 ~ 40 분 정도 넣어 멸균과 살균(살균공정)을 함으로서 감자핫도그를 완성시킨다.After the vacuum packaging is finished, put it in the water of 70 ~ 95 ℃ about 30 ~ 40 minutes to sterilize and sterilize (sterilization process) to complete the potato hot dog.
감자를 주원료로 하여 혼련공정중에 투입되는 양양제, 결착제, 보형제 등의 투입량을 중량비율로 타나내면 다음과 같다.If potatoes are used as the main ingredients and the dosages of fostering agents, binders, and prosthetic agents are added in the weight ratio, they are as follows.
반죽감자를 25~65%로 하여, 여기에 영양제로서 연육 10~27%를 투입하며 감자핫도그 제품의 여러 가지 종류(규격)에 따라 상기 양양제 이외에도 소시지 5~15%와 생당근 5~15%, 그리고 대두단백 1~5%를 영양보강제로서 선택적으로 첨가한다.25 ~ 65% of dough potatoes, 10 ~ 27% of meat as a nutrient, and 5 ~ 15% of sausage, 5 ~ 15% of raw carrot, Soy protein 1-5% is optionally added as a nutritional supplement.
가미제로서 식염 1~3%와 야채분말가루를 1~5%정도 첨가하여 제품의 간과 맛을 맞추며 제품의 종류에 따라 조미료 1~5%정도를 첨가한다.As a seasoning agent, add 1 ~ 3% of salt and 1 ~ 5% of vegetable powder to match the liver and taste of the product, and add 1 ~ 5% of seasoning according to the type of product.
결착제로서 소맥분5∼10%와 옥수수전분 5~10%와 계란흰자 1~5%를 첨가하며 이외에도 결착보강제로서 감자전분 5~7%와 폴리인산나트륨 0.1~0.5%정도가 선택적으로 첨가된다.As a binder, 5-10% of wheat starch, 5-10% of corn starch, and 1-5% of egg white are added. In addition, 5-7% of potato starch and 0.1-0.5% of sodium polyphosphate are selectively added as binding enhancers.
보형제로서 흰 찹쌀생보리가루 3~10%와 돼지 생비개(돈지) 1~5%가 첨가되며 보형보강제로서 솔빈산칼륨(나트륨) 0.1%~0.5정도가 필요에 따라 첨가된다.3 ~ 10% of white glutinous rice barley flour and 1 ~ 5% of pork raw pork (dough) are added as prosthetics, and 0.1% ~ 0.5 of potassium sorbate (sodium) as prosthetics.
그리고 제품의 맛깔스런 미감을 불러일으키도록 하기 위하여는 색상제로서 함수 포도당 0.1~0.5%, 키실로스 0.1~0.5%정도 첨가하여 제품이 노란색을 유지하도록 하고 있으며, 제품의 종류에 따라서는 노란색 외에 다른 색상을 유지하도록 하기 위하여 다른 색깔의 색상제가 소량(0.1~0.5)첨가 될 수 도 있다.And in order to evoke the delicious aesthetics of the product, as a colorant, 0.1 ~ 0.5% of hydrous glucose and 0.1 ~ 0.5% of xylose are added to keep the product yellow. Other colors may be added in small amounts (0.1 to 0.5) to maintain color.
다음에는 감자를 주원료하고 영양제, 결착제, 보형제등의 모든 재료를 전부 첨가하면서 감자핫도그 제품을 만드는 과정을 구체적인 예를 들어 설명하기로 한다.Next, the process of making a potato hot dog product with main ingredients of potatoes, all ingredients such as nutrients, binders, and supplements will be described.
본 실시 예에서는 감자핫도그 1개의 중량을 100으로 하여 중량비율(%)로 각 성분재의 양을 표시하기로 한다.In the present embodiment, the weight of each ingredient is expressed as a weight ratio (%) based on the weight of one potato hot dog.
생감자를 탈피하고 세척한 다음 중숙하여 반죽을 한다. 이렇게 반죽된 감자 30%를 기준으로 하고, 여기에 영양제로서 연육 25%를 첨가하고 영양보강제로서 닭이나 돼지고기 또는 소고기로 만들어진 소시지 15%를 넣고 함께 혼련하며, 여기에 다시 생당근 10%를 첨가하면서 혼련하고, 대두단백 1% 을 함께 넣고 혼련하면 이 혼련공정중에 넣는 어육은 영양제의 역할과 함께 결착제의 기능을 함께 하는 것이며, 생당근은 영양제와 함께 가미제로서의 기능을 더하고 있다.Peel and wash raw potatoes, then knead to make a dough. Based on 30% of the kneaded potatoes, add 25% of meat as a nutrient and 15% of sausage made of chicken, pork, or beef as a nutritional supplement, knead together, and add 10% of fresh carrots When kneading and 1% of soy protein are kneaded together, the fish meat put into the kneading process plays a role as a nutrient and a binder, and raw carrot is added as a flavoring agent together with a nutrient.
상기 혼련공정 중에는 다시 가미제로서 식염 1% 정도를 넣어 간을 맞추며, 야채분말가루(양파, 마늘, 생강, 후추 등) 1%를 첨가하고 이외에도 가미보강제로서 소고기 다시다, 글루타민산나트륨, 사카린나트륨과 같은 조미료를 1% 정도 넣는다.During the kneading process, put about 1% of salt as a seasoning agent, and add 1% of vegetable powder (onion, garlic, ginger, pepper, etc.), and in addition to beef flavor, beef glutamate, sodium saccharin, etc. Add about 1% seasoning.
감자는 그 특성상 결착력이 없어 잘 부스러지기 때문에 상기 혼련 공정중에 결착제로서 소맥분과 옥수수전분 7%와 계란흰자 1.6%를 넣으며, 결착보강제로 폴린인산나트륨 0.1% 를 넣는다.Potatoes are brittle because of their lack of binding properties, so 7% of wheat flour, corn starch and 1.6% of egg white are added as a binder during the kneading process, and 0.1% of sodium polyphosphate is added as a binder.
색상제로서 함수포도당과 키실로스 0.1%를 넣음으로서 감자핫도그의 색상을 연한 노란색을 띄우도록 하여 시각에 의한 미감을 유발하도록 한다.By adding 0.1% of hydroglucose and xylose as a colorant, the color of potato hot dog is displayed in light yellow to induce visual aesthetics.
이와 같이 여러 가지 영양제와 가미제와 결착제를 함께 넣고 혼련하고, 또한 보형제를 첨가함으로서 완성된 감자핫도그를 냉동 저장할 때 제품이 갈라지는 것을 방지하며 또한 감자핫도그를 먹기 위하여 제품을 가열 조리(굽거나 튀김)하면 제품에 탄력을 유지하도록 하며 온장고에 넣었을 때에도 제품이 건조되지 않게 하여 제품의 크기가 변하지 않고 처음과 똑같은 형상과 크기를 유지하도록 하기 위하여 보형제를 넣는다.In this way, various nutrients, flavoring agents and binders are mixed together and kneaded together, and the addition of a prosthetic agent prevents the product from cracking when the finished potato hot dog is stored in a frozen state, and the product is heated or cooked to eat potato hot dogs. Frying) to keep the product elastic and add the prosthetic agent to keep the product shape and size as it is without changing the size of the product.
보형제로서 흰찹쌀생보리가루(보리가루의 1 종류) 5%를 넣음으로서 냉동과 가열중에 형상과 크기의 변동을 억제하며, 생비개와 같은 돈지 2%를 넣어 돈지의 수분을 감싸는 기능에 의해 보형성을 유지하며 또한 돈지는 맛을 구수하게 하는 기능을 하게된다.By adding 5% of white glutinous rice barley flour (one type of barley flour) as a prosthetic agent, it suppresses the change of shape and size during freezing and heating, and puts 2% of lard, such as raw shellfish, to cover the moisture of pork. It maintains its formation and it also functions to save the taste.
그리고 보형보강제로서 솔빈산칼륨(나트륨)을 0.1% 첨가한다.And 0.1% of potassium sorbate (sodium) is added as a prosthetic enhancer.
위에서 감자를 주원료 하여 모든 영양제, 가미제, 결착제, 보형제와 모든 보강제를 모두 배합하는 배합비를 하나의 예로 들어 설명하였으나, 제품의 종류나 맛에 따라 상기 모든 성분제를 다 넣지 않고 필요에 따라 선택적으로 첨가할 수 있는 것이며 또한 배합비도 맛의 기호에 따라 여러 가지로 바꿀 수 있는 것이며 또한 상기 영양제, 가미제, 결착제, 보형제 이외에도 인체에 유익하고 입맛을 돋구도록 하는 구수한 냄새를 풍기는 약제(예를들면, 인삼, 야채즙, 향신료 등)를 첨가 할 수도 있을 것이다.In the above example, the mixing ratio of all the nutrients, flavoring agents, binders, prosthetic agents, and all reinforcing agents based on potatoes is described as an example. However, according to the type or taste of the product, all the above ingredients are not added. It can be added selectively, and the compounding ratio can be changed in various ways according to the taste. Also, in addition to the above nutrients, flavoring agents, binders, and prosthetics, it has a pleasant smell and gives a pleasant taste to the human body. For example, ginseng, vegetable juice, spices, etc. may be added.
이와 같이 영양분이 풍부한 감자를 주원료로 하여 이에 여러 가지 영양제와 가미제, 결착제, 보형제 등과 함께 감자핫도그를 형성함으로서 값이 싸면서도 맛이 있는 기호식품으로서 쉽게 먹을 수 있도록 하는 효과가 있다.Thus, as a main ingredient is a potato rich in nutrients to form a potato hot dog with a variety of nutrients, flavoring agents, binders, prostheses, etc., it is effective to eat easily as a cheap and tasty taste food.
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| KR930019125A (en) * | 1992-03-21 | 1993-10-18 | 김재신 | Cheddar Cheese Hot Dog |
| US5489444A (en) * | 1994-02-04 | 1996-02-06 | Farris; Weston D. | Process for preparing potato product with secured handling stick |
| JPH104924A (en) * | 1996-06-19 | 1998-01-13 | Snow Brand Food Co Ltd | Production of sausage food with particle of foods |
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| KR930019125A (en) * | 1992-03-21 | 1993-10-18 | 김재신 | Cheddar Cheese Hot Dog |
| US5489444A (en) * | 1994-02-04 | 1996-02-06 | Farris; Weston D. | Process for preparing potato product with secured handling stick |
| JPH104924A (en) * | 1996-06-19 | 1998-01-13 | Snow Brand Food Co Ltd | Production of sausage food with particle of foods |
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