KR101388493B1 - Method of konjac croquette and konjac croquette - Google Patents
Method of konjac croquette and konjac croquette Download PDFInfo
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- KR101388493B1 KR101388493B1 KR1020130141889A KR20130141889A KR101388493B1 KR 101388493 B1 KR101388493 B1 KR 101388493B1 KR 1020130141889 A KR1020130141889 A KR 1020130141889A KR 20130141889 A KR20130141889 A KR 20130141889A KR 101388493 B1 KR101388493 B1 KR 101388493B1
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- 239000000252 konjac Substances 0.000 title claims abstract description 66
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/5108—Cellulose
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/54—Proteins
- A23V2250/548—Vegetable protein
- A23V2250/5486—Wheat protein, gluten
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- Chemical & Material Sciences (AREA)
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- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
본 발명은 곤약 크로켓의 제조방법 및 곤약 크로켓에 관한 것으로, 특히 저칼로리 다이어트에 좋은 곤약을 빵으로 만들어 맛있고 간편하게 즐길 수 있게 되는 곤약 크로켓의 제조방법에 관한 것이다.The present invention relates to a method for producing konjac croquettes and konjac croquettes, and more particularly, to a method for producing konjac croquettes, which is made of konjac that is good for a low calorie diet and can be enjoyed deliciously and conveniently.
일반적으로 곤약은 구약나물의 땅속 줄기를 가루로 만들어 섞고 끓여서 만든 고유의 식품으로, 성인병예방, 정장작용 등을 하는 저칼로리 다이어트 식품이며 다양한 방법으로 요리(조리)할 수 있는 음식재료로 널리 알려져 있다. 상기 곤약에 들어있는 글루코만난은 주성분이 수분과 식이섬유로 되어 있어 소화기관에서 소화되지 않지만 부드럽게 장을 자극해 배변활동을 도와 변비나 다이어트에 좋다.In general, konjac is a unique food made by mixing and boiling ground stems of Old Testament Herbs. It is a low-calorie diet food that prevents adult diseases and suits, and is widely known as a food ingredient that can be cooked in various ways. The glucomannan contained in the konjac is composed of moisture and dietary fiber, the main ingredient is not digested in the digestive system, but gently stimulates the bowel activity to help constipation or diet.
이러한 곤약은 곤약 분말과 물, 알칼리성 응고제를 첨가하고 가열하여 팽윤시킨 다음, 냉각시켜 탄력적인 겔(Gel) 형태로 제조된다. 그런데 곤약은 겔 상태에서는 윤기가 있고 탄력적인 반면에 냉동 및 해동하게 되면 딱딱하게 굳어지거나 식감이 나빠지고 식재료로 사용하기가 곤란한 문제점이 있었다. Such konjac is prepared in the form of a resilient gel (Gel) by adding konjac powder, water and an alkaline coagulant, swelling by heating, and then cooling. By the way, konjac gel is shiny and elastic in the gel state, while frozen and thawed hardens or worsens the texture and difficult to use as a food ingredient.
한편 상기의 곤약을 이용한 식품을 살펴보면, 국내공개특허 제10-1998-0032315(1998.07.25.)호의 '식이섬유 빵 및 그의 제조법' 또는 국내공개특허 제10-2003-0068999(2003.08.25.)호의 '글루코만난을 함유하는 즉석 냉동 잡채 및 그의 제조방법'이 공개된 바에 있다. 이는 공지된 바에 따라 구체적인 설명은 생략하기로 하며 이를 참조하면 이해가 용이하다.
On the other hand, when looking at the food using the konjac, Korean dietary fiber 10-1998-0032315 (1998.07.25.) 'Food fiber bread and its manufacturing method' or Korean Patent Publication No. 10-2003-0068999 (2003.08.25.) "Instant frozen miscellaneous vegetables containing glucomannan and its preparation method" have been published. As it will be known, a detailed description thereof will be omitted and it will be easy to understand with reference to this.
본 발명의 목적은 인체 건강에 좋은 곤약을 주원료로 한 곤약 반죽으로 빵(크로켓)을 만들어 냉동(냉장) 보관 및 유통 가능하게 되면서 일상에서 간편하게 섭취할 수 있는 건강 다이어트식품을 제공할 수 있는 곤약 크로켓의 제조방법 및 이에 의해 제조된 곤약 크로켓을 제공하는 데 있다.An object of the present invention is to make a konjac dough made from konjac dough, which is good for human health, as a main ingredient, making bakery croquettes to provide a healthy diet food that can be easily consumed in daily life while being able to be frozen (refrigerated) and distributed. To provide a method for producing and konjac croquette prepared thereby.
또한 본 발명은 곤약 반죽에 카레, 해산물, 야채, 버섯, 육류 등의 맛 첨가물을 투입하여 소비자의 다양한 입맛에 맞는 특유의 곤약 크로켓을 제공하는 데에 다른 목적이 있다.In another aspect, the present invention is to provide a konjac croquette unique to the various tastes of consumers by adding flavor additives such as curry, seafood, vegetables, mushrooms, meat to the konjac dough.
본 발명은 빵 반죽 100중량%를 기준으로 정제수 40~60중량%에 곤약 분말 5~30중량%, 수산화칼슘 0.1~1.0중량%를 투입하고 골고루 혼합하여 겔(Gel)화시킨 곤약 반죽을 만드는 제1단계(S1) 및 이 곤약 반죽에 글루텐 1.0~15중량%, 밀가루 1.0~12중량%, 타피오카전분 1.0~12중량%, 히드록시프로메틸셀룰로우스 1.0중량% 미만을 첨가하고 반죽하는 제2단계(S2); 상기의 빵 반죽에 파, 마늘, 양파를 각 1.0~10중량%로 더 첨가하는 단계; 상기의 빵 반죽에 맛 첨가물을 투입하는 제3단계(S3); 상기의 빵 반죽을 일정량씩 정량하는 제4단계(S4); 제조된 빵을 용기에 담아 포장하는 제6단계(S6);로 이루어지는 것을 특징으로 하는 곤약 크로켓의 제조방법 및 이에 의해 제조된 곤약 크로켓을 제안한다.The present invention is to add a konjac powder 5-30% by weight, calcium hydroxide 0.1-1.0% by weight to 40 to 60% by weight of purified water based on 100% by weight of bread dough, and evenly mixed to make a konjac dough gelled (Gel) Step S1 and the second step of adding and kneading 1.0-15% by weight of gluten, 1.0-12% by weight of wheat flour, 1.0-12% by weight of tapioca starch, and 1.0% by weight of hydroxypromethylcellulose to the konjac dough (S2); Adding more green onions, garlic and onions to the bread dough at 1.0 to 10% by weight; A third step (S3) of adding a flavor additive to the bread dough; A fourth step (S4) of quantifying the bread dough by a predetermined amount; The sixth step (S6) of packing the prepared bread in a container; proposes a method for producing a konjac croquette, and konjac croquette prepared by the same.
또한 본 발명에 따르면 상기 제4단계(S4)는 정량한 빵 반죽에 계란 및 튀김가루를 묻히고 기름에서 튀기는 제5단계(S5);를 포함하는 것을 특징으로 한다.In addition, the fourth step (S4) according to the invention is characterized in that it comprises a fifth step (S5) of burying eggs and fried flour in the quantitative bread dough and fried in oil.
삭제delete
또한 본 발명에 따르면 상기의 맛 첨가물은 카레, 해산물, 야채, 버섯, 두부, 육류 중에서 선택된 하나의 것을 투입하여 첨가물 특유의 맛을 내는 것을 특징으로 한다.In addition, according to the present invention, the above-mentioned flavor additive is characterized in that the flavor of the additive is unique by adding one selected from curry, seafood, vegetables, mushrooms, tofu, and meat.
본 발명의 곤약으로 반죽을 만들고 빵으로 만들어서 안전하게 냉동(냉장)유통 가능하며 또 별도의 조리과정이 필요없이 전자레인지에 데워서 남녀노소 누구나가 즉석에서 간편하게 즐길 수 있는 편의성을 제공한다. 특히 냉동된 곤약 빵을 해동시키더라도 물러지지 않고 곤약의 탄력을 그대로 유지하면서 특유의 부드러우면서 쫄깃쫄깃한 식감을 그대로 즐길 수 있는 효과가 있다. The dough is made of konjac of the present invention and made into bread to safely freeze (refrigerated) distribution, and without the need for a separate cooking process by heating in a microwave oven provides a convenience that can be enjoyed by anyone of all ages. In particular, even if thawed frozen konjac bread does not fall down, while maintaining the elasticity of the konjac as it has the effect of enjoying the unique soft and chewy texture.
또한 본 발명은 곤약 반죽에 맛 첨가물을 카레, 해산물, 야채, 버섯, 육류 등을 투입함으로써 소비자의 선호도에 따라 특유의 맛(카레맛, 해산물맛, 야채맛, 버섯맛, 고기맛)을 함께 즐길 수 있게 되며 또 곤약에 부족하기 쉬운 각종 영양소를 함께 보충할 수 있는 효과를 가진다. In addition, the present invention, by adding curry, seafood, vegetables, mushrooms, meat, etc. to the konjac batter, enjoy a unique flavor (curry flavor, seafood flavor, vegetable flavor, mushroom flavor, meat flavor) according to the consumer's preference It also has the effect of supplementing various nutrients that are easily lacking in konjac.
본 발명은 곤약 반죽을 둥글게 만들고 표면에 계란 및 빵가루를 묻혀서 기름에 튀겨낸 크로켓은 겉은 바싹하면서도 속은 촉촉하고 부드러운 식감으로 남녀노소 누구나 간편하게 즐길 수 있는 웰빙 건강식품이다.The present invention is a well-being health food that can be enjoyed by anyone of all ages and ages by rounding the konjac dough and frying eggs and breadcrumbs on the surface and frying it in oil.
더불어 본 발명은 곤약이 음식재료로 한정됨이 없이 언제 어디서나 손쉽게 섭취할 수 있도록 된 안전식품으로 보급률을 높이고 식생활의 편의성을 제공하며 곤약의 가공 및 생산성 향상은 물론 수출량을 늘리고 해외수출을 촉진할 수 있다.
In addition, the present invention can be easily ingested anytime and anywhere without the konjac is not limited to food ingredients to increase the dissemination rate, provide convenience of diet, increase the amount of exports and improve the processing and productivity of konjac, and can promote overseas export. .
도 1은 본 발명의 바람직한 실시 예에 따른 곤약 크로켓의 제조방법을 간략하게 나타낸 흐름도.1 is a flow chart briefly showing a method of manufacturing a konjac croquette according to a preferred embodiment of the present invention.
이하 본 발명의 실시 예를 첨부된 도면을 참조하여 상세히 설명하기로 한다. 본 발명은 빵 반죽 100중량%를 기준으로 정제수 40~60중량%에 곤약 분말 5~30중량%, 수산화칼슘 0.1~1.0중량%를 투입하고 골고루 혼합하여 겔(Gel)화시킨 곤약 반죽을 만드는 제1단계(S1) 및 이 곤약 반죽에 글루텐 1.0~15중량%, 밀가루 1.0~12중량%, 타피오카전분 1.0~12중량%, 히드록시프로메틸셀룰로우스 1.0중량% 미만을 첨가하고 반죽하는 제2단계(S2); 상기의 빵 반죽에 맛 첨가물을 투입하는 제3단계(S3); 상기의 빵 반죽을 일정량씩 정량하는 제4단계(S4); 제조된 빵을 용기에 담아 포장하는 제6단계(S6);로 이루어지는 것을 특징으로 한다.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. The present invention is to add a konjac powder 5-30% by weight, calcium hydroxide 0.1-1.0% by weight to 40 to 60% by weight of purified water based on 100% by weight of bread dough, and evenly mixed to make a konjac dough gelled (Gel) Step S1 and the second step of adding and kneading 1.0-15% by weight of gluten, 1.0-12% by weight of wheat flour, 1.0-12% by weight of tapioca starch, and 1.0% by weight of hydroxypromethylcellulose to the konjac dough (S2); A third step (S3) of adding a flavor additive to the bread dough; A fourth step (S4) of quantifying the bread dough by a predetermined amount; Characterized in that consisting of; sixth step (S6) for packing the prepared bread in a container.
위를 더욱 자세하게 설명하면 다음과 같다.The above is explained in more detail as follows.
본 발명의 곤약 크로켓의 제조방법은 정제수 40~60중량%에 곤약 분말 5~30중량%을 투입하고 골고루 혼합시켜 걸쭉하게 만든 후 수산화칼슘 0.1~1.0중량% 미만을 첨가하여 겔(Gel)화시킨 곤약 반죽을 만든다.(S1)In the method of preparing the konjac croquette of the present invention, konjac gelled by adding 40-30 wt% of konjac powder to purified water and evenly mixing the konjac powder and adding it to less than 0.1-1.0 wt% of calcium hydroxide Make the dough (S1)
상기 곤약 분말은 따뜻한 정제수를 가하여 혼합하게 되면 서서히 팽윤하면서 점성이 있는 곤약 콜로이드용액으로 되고, 이 곤약 콜로이드용액에 알칼리성 수산화칼슘을 첨가하여 산성도(ph)를 조절하면서 곤약 반죽이 된다. When the konjac powder is mixed with warm purified water, the konjac colloid solution is gradually swollen and viscous, and the konjac colloid solution is added to the konjac colloid solution by adding alkaline calcium hydroxide to adjust the acidity (ph).
여기서 상기의 곤약 콜로이드용액을 냉각시켜 굳히면 탄력성있는 곤약이 되는데, 이때 상기의 곤약 콜로이드용액에 글루텐, 밀가루, 타피오카전분, 히드록시프로메틸셀룰로우스를 첨가하여 빵 반죽을 만든다.(S2)When the konjac colloidal solution is cooled and hardened, it becomes an elastic konjac. At this time, gluten, wheat flour, tapioca starch, and hydroxypromethylcellulose are added to the konjac colloidal solution to make bread dough.
바람직하게는 상기의 곤약 반죽에 글루텐 1.0~15중량%, 밀가루 1.0~12중량%, 타피오카전분 1.0~12중량%를 참가하고 충분히 혼합하여 빵 반죽 100중량%를 만든다. 그리고 상기 빵 반죽에는 히드록시프로메틸셀룰로우스 1.0중량% 미만을 첨가하고 혼합시키면 반죽의 점성이 높아지면서 점점 걸쭉해진다. 이로써 곤약 반죽의 수분이 빠져나가지 않게 잡아줌으로써 빵을 냉동시 경화되는 것을 방지하고 또 해동한 후에도 수분이 달아나지 않고 빵의 질감이 부드럽고 촉촉함이 그대로 복원되면서 맛과 식감이 되살아난다.Preferably, the konjac dough is added with 1.0 to 15% by weight of gluten, 1.0 to 12% by weight of flour, 1.0 to 12% by weight of tapioca starch, and sufficiently mixed to make 100% by weight of bread dough. In addition, when the bread dough is added and mixed with less than 1.0% by weight of hydroxypromethyl cellulose, the viscosity of the dough becomes higher and thicker. This prevents the konjac dough from getting out of moisture and prevents the bread from being cured during freezing, and the moisture of the bread does not run away after thawing, and the texture of the bread is soft and moist.
또 상기의 빵 반죽에는 파, 마늘, 양파를 각 1.0~10중량%로 더 첨가되는 것을 특징으로 한다. 이는 상기 빵 반죽에 파, 마늘, 양파 등을 첨가하여 맛과 영양을 더욱 좋게 하며 빵을 튀긴 크로켓의 맛이 한층더 풍부해진다. 이에 상기의 파, 마늘, 양파를 각각 1.0~10중량%를 선택적으로 첨가하는 것이 바람직하며 파나 마늘, 양파를 먹기 싫어하는 아이들의 영양 간식으로도 좋다. 이때 파, 마늘, 양파는 충분히 건조시켜서 가루를 낸 분말 또는 잘게 자른 칩의 형태로 첨가하는 것이 바람직하다. 그리고 상기 빵 반죽에 소금, 설탕 등을 첨가하여 조미한다. In addition, the bread dough is characterized in that green onions, garlic, onions are further added at 1.0 to 10% by weight. It adds green onions, garlic, onions, and the like to the bread dough to improve the taste and nutrition and further enrich the taste of the fried croquettes. The leek, garlic, onions are preferably added to each of the 1.0 to 10% by weight selectively, as well as nutritional snacks of children do not like to eat green onions, garlic, onions. At this time, it is preferable to add leek, garlic, onion in the form of powder dried or chopped chips sufficiently dried. And seasoning is performed by adding salt, sugar and the like to the bread dough.
다음 상기의 빵 반죽에 맛 첨가물을 투입한다.(S3)Then add the flavor additives to the bread dough. (S3)
이때 본 발명에 따르면 상기의 맛 첨가물은 카레, 해산물, 야채, 버섯, 두부, 육류 중에서 선택된 하나의 것을 투입하여 첨가물 특유의 맛을 내는 것을 특징으로 한다. 즉 상기 빵에는 맛 첨가물을 투입하여 각종 맛을 추가하게 되며, 카레를 첨가한 카레맛 크로켓, 새우나 게, 조게, 어패류 등과 같은 해산물을 첨가하여 맛을 더한 해산물맛 크로켓이 있다. 또 당근, 오이, 감자, 고구마, 콩, 호박 및 단호박 등과 같은 각종 채소나 각종 과일 등을 함유한 야채맛 크로켓 그리고 버섯을 첨가한 버섯맛 크로켓이 있다. 또는 두부, 익힌 육고기(소고기, 돼지고기 등) 등을 넣은 영양식 크로켓 등으로 만들어진다. 이는 선택된 맛 첨가물에 따라 특유의 다양한 맛과 모자란 영양소를 함께 제공하여 건강에도 이롭다. 이때 상기의 맛 첨가물은 하나 또는 복수 개가 선택적으로 투입되며 선택된 것을 개별 또는 혼용해서 다양한 맛을 더할 수게 된다. 상기 맛 첨가물은 각각 1.0~20중량%로 투입하는 것이 바람직하며 이때 첨가물을 개별 또는 혼용시 총 30중량%를 넘지않도록 하는 것이 좋다. 또한 재료를 건조시켜서 가루를 낸 분말 또는 잘게 잘라서 칩의 형태로 첨가하는 것이 바람직하다.At this time, according to the present invention, the above-mentioned flavor additive is characterized in that the flavor of the additive is unique by adding one selected from curry, seafood, vegetables, mushrooms, tofu, and meat. That is, the bread adds a variety of flavors by adding flavor additives, and there are seafood flavored croquettes added with flavors by adding seafood such as curry-flavored croquettes, shrimps, crabs, crabs, seafood, and the like. There are also vegetable-flavored croquettes containing various vegetables such as carrots, cucumbers, potatoes, sweet potatoes, beans, pumpkins and squash, and various fruits, and mushroom-flavored croquettes with mushrooms. Or it is made of nutritious croquettes containing tofu and cooked meat (beef, pork, etc.). It is beneficial to your health by providing a variety of unique flavors and nutrients that are unique to your taste additive. At this time, one or more of the above-mentioned taste additives are selectively added, and the selected ones can be added individually or mixed to add various flavors. The flavor additives are preferably added at 1.0 to 20% by weight, respectively, and at this time, it is good not to exceed 30% by weight when the additives are individually or mixed. It is also preferable to dry the material and add powder in the form of chips or finely chopped chips.
한편 상기의 맛 첨가물은 대표적으로 카레, 새우, 야채, 버섯, 소고기를 선택적으로 투입하여 카레맛, 해물맛, 야채맛, 버섯맛, 고기맛 등을 제공하게 되며 각각의 맛 첨가물이 가지는 특유의 맛을 가지게 된다. Meanwhile, the above-mentioned flavor additives typically include curry, shrimp, vegetables, mushrooms, and beef, and provide curry, seafood, vegetable, mushroom, and meat flavors. Each flavor additive has a unique taste. Will have
다음 상기의 빵 반죽은 일정한 분량씩 정량하여 덩어리로 나누어 담게 되며 이때 빵 반죽을 10~100g정도씩 분리하고 원형이나 타원형 등으로 성형하여 먹기좋게 만든다.(S4)Next, the bread dough is divided into chunks by quantifying a predetermined amount and at this time, the bread dough is separated by about 10 ~ 100g and molded into a round or oval shape to make it easy to eat. (S4)
이렇게 정량한 빵 반죽은 그대로 포장하여 냉동유통이 가능하며 또는 상기의 빵 반죽을 다음 공정에서 고온으로 익힌다.The bread dough quantified in this way can be packaged as it is and can be frozen. Or, the bread dough is cooked at a high temperature in the next process.
여기서 본 발명에 따르면 상기 제4단계(S4)는 정량한 빵 반죽에 계란 및 튀김가루를 묻히고 기름에서 튀기는 제5단계(S5);를 포함하는 것을 특징으로 한다. 즉 상기의 빵 반죽은 계란 1.0~10중량%에 묻히고 빵가루, 밀가루와 같은 튀김가루 1.0~15중량%를 고르게 입혀서 180℃이상의 끓는 기름에 넣고 튀겨서 속까지 골고루 익힘에 따라 겉은 바싹하고 속은 촉촉하게 맛있는 크로켓이 만들어진다.(S5) According to the present invention, the fourth step (S4) is characterized in that it comprises a fifth step (S5) of burying eggs and fried flour in the quantitative bread dough and fried in oil. In other words, the bread dough is buried in 1.0 to 10% by weight of eggs, evenly coated 1.0 to 15% by weight of bread flour and flour, and then fried in boiling oil at 180 ° C or higher. Delicious croquettes are made. (S5)
이어 뜨거운 크로켓은 충분히 냉각시킨다.(S6) 이후 기름을 충분히 분리한 후 포장공정으로 보내지고 일정한 포장용기에 담겨서 포장 및 냉동(냉장) 유통하게 된다.(S7) 이렇게 만들어진 크로켓은 프라이팬이나 오븐 등에서 열을 가하여 다시 굽거나 또는 전자레인지 등에 넣고 데워서 간편하게 섭취할 수 있게 되는 것이다.
The hot croquettes are then cooled sufficiently (S6). After the oil is sufficiently separated, they are sent to a packaging process and packaged and frozen (refrigerated) in a regular packaging container. (S7) The croquettes are then heated in a frying pan or oven. Add it to bake it again or put it in a microwave and warm it to be easily ingested.
이처럼 본 발명의 곤약 크로켓의 제조방법에 의해 제조된 곤약 크로켓은 냉동(냉장) 보관하였다가 해동하게 되면 조직이 무너지지 않고 곤약 특유의 쫄깃쫄깃한 식감이 그대로 살아나 더욱 맛이 좋다. 또 냉동 및 냉장 보관한 상태에서 장기간 안전하게 보관 및 유통이 용이하며, 프라이팬, 오븐, 전자레인지 등에 데워서 간편하게 먹을 수 있게 된다.As such, the konjac croquette prepared by the method for preparing the konjac croquette of the present invention is frozen (refrigerated) and then thawed so that the tissue does not collapse and the chewy texture of the konjac survives as it is. In addition, it is easy to safely store and distribute for a long time in a frozen and refrigerated state, and can be eaten simply by warming it to a frying pan, oven, or microwave oven.
Claims (5)
빵 반죽 100중량%를 기준으로 정제수 40~60중량%에 곤약 분말 5~30중량%, 수산화칼슘 0.1~1.0중량%를 투입하고 골고루 혼합하여 겔(Gel)화시킨 곤약 반죽을 만드는 제1단계(S1) 및 이 곤약 반죽에 글루텐 1.0~15중량%, 밀가루 1.0~12중량%, 타피오카전분 1.0~12중량%, 히드록시프로메틸셀룰로우스 1.0중량% 미만을 첨가하고 반죽하는 제2단계(S2);
상기의 빵 반죽에 파, 마늘, 양파를 각 1.0~10중량%를 더 첨가하는 단계;
상기의 빵 반죽에 맛 첨가물을 투입하는 제3단계(S3);
상기의 빵 반죽을 일정량씩 정량하는 제4단계(S4);
제조된 빵을 용기에 담아 포장하는 제6단계(S6);로 이루어지는 것을 특징으로 하는 곤약 크로켓의 제조방법.
In the manufacturing method of konjac croquette,
The first step (S1) to prepare the konjac dough gelled by adding 5-30% by weight of konjac powder and 0.1-1.0% by weight of calcium hydroxide to 40-60% by weight of bread dough based on 100% by weight of bread dough and mixing them evenly. ) And a second step (S2) of kneading dough and adding 1.0-15% by weight of gluten, 1.0-12% by weight of flour, 1.0-12% by weight of tapioca starch, and 1.0% by weight of hydroxypromethylcellulose. ;
Adding green onions, garlic and onions to the bread dough in an amount of 1.0 to 10% by weight;
A third step (S3) of adding a flavor additive to the bread dough;
A fourth step (S4) of quantifying the bread dough by a predetermined amount;
The method of manufacturing a konjac croquette comprising the sixth step (S6) of packing the prepared bread in a container.
상기 제4단계(S4)는 정량한 빵 반죽에 계란 및 튀김가루를 묻히고 기름에서 튀기는 제5단계(S5);를 포함하는 것을 특징으로 하는 곤약 크로켓의 제조방법.
The method of claim 1,
The fourth step (S4) is a method of producing a konjac croquette comprising a; step (5) (S5) soaking fried eggs and fried powder in the quantitative bread dough and fried in oil.
상기의 맛 첨가물은 카레, 해산물, 야채, 버섯, 두부, 육류 중에서 선택된 하나의 것을 투입하여 첨가물 특유의 맛을 내는 것을 특징으로 하는 곤약 크로켓의 제조방법.
The method of claim 1,
The above-mentioned flavor additive is a konjac croquette manufacturing method, characterized in that the addition of one selected from curry, seafood, vegetables, mushrooms, tofu, meat to give a unique taste of the additive.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007810A (en) | 2014-07-01 | 2016-01-21 | 주식회사 대신물산 | Method of gonyak cutlet and gonyak cutlet |
| KR20160073033A (en) | 2014-12-16 | 2016-06-24 | 김경희 | Tofu croquette and its manufacturing method |
| KR101761267B1 (en) | 2016-09-21 | 2017-07-25 | 김덕식 | Process for the preparation of rice cake croquette with Korean rice |
| KR20200114269A (en) | 2019-03-28 | 2020-10-07 | 안철상 | Low carbohydrate Konjac premix powder composition and its manufacture method of the carbohydrate restrict Konjac bread |
| KR20200122950A (en) | 2019-04-19 | 2020-10-28 | 안철상 | The manufacture method of dried Konjac rice using natural ingredients and its retort Konjac rice and frozen Konjac rice |
| KR20220154522A (en) * | 2021-05-13 | 2022-11-22 | 김도현 | Method of frozen twisted break stick containing konjac and the twisted break stick method using the frozen twisted break stic |
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| KR20100124670A (en) * | 2009-05-19 | 2010-11-29 | 신에쓰 가가꾸 고교 가부시끼가이샤 | Dough composition for frying and method of producing fried dough composition |
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| KR20060035773A (en) * | 2006-01-19 | 2006-04-26 | 타이요 카가꾸 가부시키가이샤 | Conditioning agent for fry food |
| JP2008131878A (en) * | 2006-11-28 | 2008-06-12 | Sanei Gen Ffi Inc | Composition for deep-fried food batter, and deep-fried food |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160007810A (en) | 2014-07-01 | 2016-01-21 | 주식회사 대신물산 | Method of gonyak cutlet and gonyak cutlet |
| KR20160073033A (en) | 2014-12-16 | 2016-06-24 | 김경희 | Tofu croquette and its manufacturing method |
| KR101761267B1 (en) | 2016-09-21 | 2017-07-25 | 김덕식 | Process for the preparation of rice cake croquette with Korean rice |
| KR20200114269A (en) | 2019-03-28 | 2020-10-07 | 안철상 | Low carbohydrate Konjac premix powder composition and its manufacture method of the carbohydrate restrict Konjac bread |
| KR20200122950A (en) | 2019-04-19 | 2020-10-28 | 안철상 | The manufacture method of dried Konjac rice using natural ingredients and its retort Konjac rice and frozen Konjac rice |
| KR20220154522A (en) * | 2021-05-13 | 2022-11-22 | 김도현 | Method of frozen twisted break stick containing konjac and the twisted break stick method using the frozen twisted break stic |
| KR102634731B1 (en) * | 2021-05-13 | 2024-02-06 | 김도현 | Method of frozen twisted break stick containing konjac |
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