KR101738276B1

KR101738276B1 - Manufacturing Method Of Ginseng Croquette

Info

Publication number: KR101738276B1
Application number: KR1020150179693A
Authority: KR
Inventors: 강현우; 이규원; 한현식
Original assignee: 영산대학교산학협력단
Priority date: 2015-12-16
Filing date: 2015-12-16
Publication date: 2017-05-19

Abstract

The present invention relates to a method for preparing ginseng croquettes. The ginseng croquettes are fried at a low temperature to keep various flavors and soft texture of the filling and remove fishy odor therefrom while preventing frying oil from entering the filling. The method includes: a ginseng preparing step of preparing ginseng inclusion compounds; a filling cooking step including a pork processing process of seasoning, under-vacuuming, and chopping pork, another ingredient processing process of cutting other ingredients including bean sprouts, garlic, onions, and carrots in a cube shape; a sauce preparing process of making caramel by melting sugar in a pan and adding teriyaki sauce and Katsuobushi broth thereto to prepare caramelized sauce by boiling down, and stir-frying the pork, other ingredients in cube shapes, and chopped ginseng in the pan after the pork processing process and adding the caramelized sauce thereto to boil down the mixture and prepare the filling for croquettes; a dough cloth preparing step of mixing flour, agar powder, butter, and the ginseng inclusion compound, stirring the mixture after adding milk thereto, aging the stirred mixture, and obtaining dough cloth; a ginseng crisp preparing step of mixing and stirring the ginseng inclusion compound, bread flour, salt, and pepper powder to prepare ginseng crisps; and a cooking step of shaping the dough cloth into the shape of dumpling skin, adding the croquette filling therein to shape croquettes, coating the shaped croquettes with flour, stirred eggs, and the ginseng crisps, and frying the croquettes in oil heated to 145C to 155C.

Description

Manufacturing Method of Ginseng Croquette {Manufacturing Method of Ginseng Croquette}

More particularly, the present invention relates to a method for producing ginseng croquette, which removes the bitterness of ginseng and fries at a low temperature so as to enable a variety of flavors of soft texture and ingredients to be alive. However, And removing the frying oil from the ingredients.

Croquettes (croquette, croquettes) are mixed with mashed potatoes, roasted onions, minced meat, and stuffed with ingredients made of flour, eggs and bread crumbs. These are deep-fried breads. It is a type of bread with a high degree of preference due to its texture.

Ginseng is a food or pharmacological material widely used as a tonic or in a herbal medicine. Saponin glycosides, which are known to be the main ingredients of ginseng pharmacology, are antitumor (anti-fatigue) , Gonad (gonadoo) gyeonggak (gyeonggyeong) action, blood sugar level lowering effect is known.

However, due to its unique bitter taste, ginseng tends to be reluctant to ingest as well as infants, children and adults, and attempts to remove the bitter taste of ginseng are often found in the fields of tonic, red ginseng, beverage, and pharmaceutical compositions (See "Prior Art Literature" below), there was only an attempt to neutralize the bitter taste of croquettes by simply adding ginseng as a ingredient and adding other ingredients, and there was no attempt to use ginseng with bitter taste.

On the other hand, the normal frying temperature of the croquette is 160 ° C. If the frying temperature is more than 160 ° C or fried for a long period of time, the crispiness of the surface becomes excessive, which is uncomfortable to eat and the flavor of the ingredients may be deteriorated.

On the contrary, when the croquettes are fried at a low temperature of 160 ° C or less to increase the flavor of the ingredients, the flavor of the croquettes may be lowered in part of the ingredients, and the lower the frying temperature, There is a problem that croquette becomes easily felt by the increase.

KR 10-2015-49090 A (May 5, 2015) KR 10-2011-96189 (Aug 30, 2011) KR 10-2013-92897 A (Aug. 21, 2013) KR 10-2011-86903 A (Aug 2, 2011) KR 10-1300386 B1 (Aug 20, 2013) KR 1997-0009899 B1 (June 19, 1997)

The problem to be solved by the present invention is to include ginseng in which the bitter taste is largely removed by forming an inclusion compound (inclusion compound) with cyclodextrin as a component representing the bitter taste of ginseng as a starting material for croquette, The present invention relates to a method for producing ginseng croquette in which frying of low-temperature fry to maintain the flavor is prevented, and frying oil is prevented from flowing into the ingredients.

In order to solve the above problems, the present invention provides a process for preparing ginseng croquette, comprising: ginseng processing step of mixing ginseng fine powder and cyclodextrin to produce ginseng inclusion compound; After the pork is cut, the beef is processed, and then the pork processing, the other ingredients such as the host, garlic, onion and carrot are cut into dice. The sugar is melted in a pan and caramelized. And pouring the pork meat, the dice-shaped other ingredients and the ginseng inclusion compound into the pan, frying the caramelized sauce into the pan, Cooking is a process of preparing ingredients for making croquettes through the process of cooking ingredients; Mixing the flour, agar powder, butter and the ginseng inclusion compound, adding milk thereto, agitating the mixture, and aging to obtain a dough cloth for croquette; Preparing a ginseng creamy which is prepared by mixing breadwheat, ginseng inclusion compound, salt and pepper powder with ginseng creamy; And the kneading clothes are formed into a dumpling shape, the croquettes are put into the kneading clothes, the croquettes are formed, and then the molded croquettes are coated with flour, egg water and the ginseng cream, And a cooking step of frying in the oil heated by the heating means.

The method of manufacturing ginseng croquettes according to the present invention is characterized in that the ginseng in which the ginseng inclusion compound in the ginseng processing step is washed is dried at 70 ° C for 6 hours and finely pulverized and mixed with the cyclodextrin in a weight ratio of 1: . &Lt; / RTI >

The method of manufacturing ginseng croquettes according to the present invention is characterized in that the pork meat bead process of the pork processing is carried out by placing the pork meat in a closed plastic bag and heating the pork meat to hot water at a temperature of 55 to 65 ° C for 1 hour and 30 minutes Followed by immersion for 2 hours.

Further, in the method of manufacturing ginseng croquettes according to the present invention, the mixing ratio of the materials in the step of preparing the kneaded dough is such that wheat flour, agar powder, butter, ginseng inclusion compound and milk are mixed at a weight ratio of 5: 0.15: 1: .

According to the manufacturing method of the ginseng croquet of the present invention, the soft texture and the various flavors of the ingredients are maintained by being fried at a low temperature, and the ginseng croquette is produced by the process of preparing the ingredients, preparing the dough clothes, The fleshiness of the remaining material is removed due to the low-temperature frying, so that the commerciality of the croquette is greatly improved.

In addition, the dough clothes made in the dough clothes manufacturing step and the frying clothes in the cooking step are double wrapped in the cow's cow so that the frying oil is prevented from flowing into the cow's cow due to the low temperature frying, Taste remains intact.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method of manufacturing a ginseng croquet according to the present invention. FIG.
FIG. 2 is a block diagram illustrating a detailed procedure of a raw material preparation step in a method for manufacturing ginseng croquet according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a method for manufacturing ginseng croquet according to the present invention, and FIG. 2 is a block diagram showing a detailed procedure of a raw material preparation step in a method for manufacturing ginseng croquet according to the present invention.

1 and 2, a method of manufacturing a ginseng croquet according to the present invention includes steps of processing ginseng (S10), preparing a raw material (S20), preparing a dough (S30), preparing a ginseng cream (S40) And a cooking step (S50). The croquette manufactured through the above steps is fried at a low temperature, and has various characteristics of soft texture and ingredients, but the croquette is not felt due to low-temperature frying and the raw materials are not fishy.

Hereinafter, the manufacturing process of the ginseng croquette will be described below. First, the ginseng processing step (S10) uses the ginseng as the ingredient in the croquettes, and the smell of the flour used in the dough clothes and the frying powder and the smell of the pork Is a step of preparing a ginseng inclusion compound having a component that removes the bitter taste of ginseng and neutralizes the fishy flesh.

The ginseng inclusion compound is obtained by mixing ginseng with finely pulverized cyclodextrin to form a clathrate compound with cyclodextrin to remove most of the bitter taste. Here, Refers to a compound in which a relatively larger molecule spreads in a tubular, layered, or net-like fashion, with smaller molecules intervening in the gap when the molecules are paired.

The ginseng is processed into powder for even mixing with wheat flour. The ginseng that has been washed is dried in a food drier and then ground into a blender to obtain a powder. Here, it is preferable to set the setting temperature of the food drier at 70 캜 for 6 hours from the viewpoint of preventing loss of ginseng flavor.

The ingredient material preparing step S20 is a step of preparing a ingredient material to be used as a croquette, and includes a pork processing step S21, another material preparation step S22, a source manufacturing step S23, and a material ingredient preparation step S24.

The pork processing step (S21) is preferably a process in which pork is ground, followed by bead treatment, followed by sowing of meat, and the pork is preferably used as a pork meat.

Rosemary, olive oil, salt and pepper are used as the indispensable materials. The weight of the pork is 12 to 13 parts by weight for rosemary, 6 to 6.5 parts by weight for olive oil, 2 to 3 parts by weight for salt, , And pepper is added in an amount of 3.5 to 4 parts by weight.

In the meantime, the sous-vide is a method of slowly immersing food in hot lukewarm water for a predetermined period of time without losing its flavor. In the present invention, the pork is placed in a sealed plastic bag, And then immersed in hot water at 60 ° C for 1 hour and 30 minutes to perform water beads.

The other material preparation process (S22) is a process of preparing other materials to be used as a pork meat together with pork, in which a host, garlic, onion and carrot are used. 12 to 13 parts by weight of garlic, 37 to 38 parts by weight of onion and carrot, respectively, and cut into a predetermined dice size.

Here, the host is a material used to add crispy texture, which is pretreated with boiling water for 30 seconds and then rinsed with cold water.

The source preparation process (S23) is a process of making a caramel sauce to be added to the ingredients, and the sugar is melted into a pan and caramelized. Then, the sauce is completed by boiling the potato beans and Katsuobushi broth. 24 to 26 parts by weight of teriyaki sauce, and 12 to 13 parts by weight of teriyaki sauce and Katsuobushi broth, respectively.

Here, in the Katsuobushi broth, water and Katsuobushi are mixed in a weight ratio of 30 to 1, and boiled water for 5 minutes is used.

In addition, the above teriyaki sauce is prepared by mixing the above-mentioned Katsuobushi broth with soy sauce, adding sugar and butter thereto, and then adding apple, onion, pineapple and chili pepper finely blended with the blender, Mixing is carried out in a weight ratio of 4: 16: 10: 1: 1: 2: 2: 2, respectively, of broth, soy sauce, sugar, butter, chrysanthemum, apple, onion and pineapple.

The raw material cooking process S24 is a process of completing the croquet product process. The pork meat processed in the pork processing step S21 and the other ingredients and the ginseng processing step S10, The ginseng inclusion compound obtained in the above is fried in a pan, and caramelized sauce is added to it to complete the solitary cow. During the roasting process, salt, pepper or sesame oil may be added selectively. Fry them in high heat to prevent water from being produced.

The dough clothes manufacturing step (S30) is a step of making dough clothes for wrapping the completed croquette crockery. The conventional croquettes are fried after being wrapped in the inner material, Since the infusion of the frying oil is inhibited together with the later-described frying clothes, a light-weight croquet can be produced which is not easily squeezed.

However, since the flour components of the kneaded dough are fried at a low temperature in the cooking step (S50) to be described later, the fishy flesh of the flour can be remained so that the ginseng inclusion compound neutralizes the fishy flesh.

In addition, agar powder is added to the kneading clothes so that the crisping of the croquet is prevented from being lowered due to low-temperature frying. That is, the agar has a hysteresis characteristic that water is eluted from the inside to the surface over time after the gelatinization, and the dough clothes with the agar powder are allowed to stand for a predetermined time to allow moisture to be generated on the surface of the dough, In the frying process, the frying oil and the water react to vigorous frying reaction to compensate for the drop in crispiness caused by the low-temperature frying.

However, in the case of ordinary agar, it is dissolved at a high temperature of 80 ° C or higher and solidified at a temperature of 35 ° C or lower to be jelly. For the convenience of kneading operation, the cooled agar agar introduced in Korean Patent Publication No. 1997-0009899 B1 Even at room temperature, it is easy to dissolve through the milk added to the kneaded clothes.

Specifically, in the dough clothes manufacturing step (S30), white flour is prepared by mixing flour, agar powder, butter, and ginseng inclusion compound obtained in the step of processing ginseng (S10). Milk is added thereto and rapidly stirred for 2 minutes to prepare gluten And aging the mixture for a predetermined period of time. During the aging process, the elution of water from the agar is performed together. The blending ratio of each material is such that wheat flour, agar powder, butter, ginseng inclusion compound and milk are mixed at a weight ratio of 5: 0.15: 1: 6: 9.

The step of preparing ginseng creamy (S40) is a step of making ginseng cream added to the frying clothes, and is made by mixing and stirring ginseng inclusion compound, salt and pepper powder obtained in the step of processing bread (step S10). The blending ratio of each material is such that the ginseng inclusion compound, the salt and the pepper powder are mixed at a weight ratio of 40: 2: 2, respectively, to the bread powder weight 100, and the ginseng inclusion compound is used in the frying step of the cooking step (S50) And remove the smell of flour and egg water.

The cooking step (S50) is a step of completing the ginseng croquet according to the present invention. First, a flour made of wheat flour, egg water and the ginseng cream is prepared, and dough clothes aged in the dough making step (S30) , And the croquettes made in the ingredient material preparation step (S20) are put into a round shape to form the croquettes.

The molded croquettes are successively immersed in prepared flour, egg water, and ginseng cream, and then fried in oil heated at 145 to 155 ° C for 5 minutes to complete a soft and various flavorful ginseng croquette.

In the following, the qualitative data according to the specific embodiment of the present invention is described, but the present invention is not limited thereto.

Examples. The ginseng croquet produced according to the production method of the present invention.

Comparative Example 1. Ginseng croquette was prepared by the same procedure as in the above example except that the frying temperature was 160 ° C.

COMPARATIVE EXAMPLE 2 Ginseng croquette was prepared in the same manner as in the above example except that the addition of ginseng inclusion compound to dough clothes and frying clothes was excluded.

COMPARATIVE EXAMPLE 3 Ginseng croquettes were prepared in the same manner as in the above example except that agar powder was excluded in the dough clothes manufacturing step (S30).

Assessment Methods

Sensory evaluation of croquettes croquettes and crispness and sensation of ginseng croquettes at the time of chewing were evaluated as good (⊚), good (◯), and good (◯) , Poor (△), and extremely poor (X). The evaluation results are as follows.

<Sensitivity test result of ginseng croquet> Example Comparative Example 1 Comparative Example 2 Comparative Example 3 Cow flavor ◎ △ △ ◎ Degree of crispness ◎ ◎ ◎ ○ The degree of feeling ◎ ○ ○ ◎

(Very good (?), Normal (?), Poor (?), Extremely poor (X)

As can be seen from the above Table 1, it can be seen from the comparative analysis of the example and the comparative example 1 that when the frying temperature is high, the bovine flavor disappears.

The comparative analysis of Examples and Comparative Example 2 shows that the addition of ginseng inclusion compound to the frying and kneading clothes greatly increases the flavor of the cattle. Through comparison analysis of Examples and Comparative Example 3, It can be seen that the crisp is improved when added.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims

Ginseng processing step (S10) of mixing ginseng fine powder and cyclodextrin to produce ginseng inclusion compound;
(Step S21), followed by preparation of other materials (step S22), cutting the dough into other materials consisting of host, garlic, onion and carrot (S22), dissolving the sugar in a pan Caramelized and then safflower sauce and Katsuobushi broth are added to produce saucer-caramelized sauce (S23), and pork processed by the pork processing (S21), other ingredients in the form of dice, and ginseng inclusion compound (S20) for making a croquet pot by feeding the caramelized sauce into the pan and cooking the caramelized sauce through the ingredient material cooking process (S24);
A step (S30) of preparing a kneaded garment for mixing the flour, agar powder, butter and the gangrene inclusion compound, adding the milk thereto, agitating the mixture, and aging to obtain a dough cloth for croquette;
Preparing a ginseng creamy which is prepared by mixing breadwheat, the above-mentioned ginseng inclusion compound, salt and pepper powder with stirring to prepare ginseng creamy (S40); And
The dough is molded into a dough shape, the croquettes are inserted into the croquet, the croquet is formed, and then the formed croquet is coated with flour, egg water, and the frying cloth made of the ginseng cream, A cooking step (S50) of frying with heated oil;
Wherein the ginseng croquette is produced by a method comprising the steps of:

The method according to claim 1,
The ginseng inclusion compound in the ginseng processing step (S10) is obtained by drying the washed ginseng at 70 DEG C for 6 hours, finely grinding it, and mixing it with cyclodextrin in a weight ratio of 1: 1 Method of manufacturing croquettes.

The method according to claim 1,
The pork meat bead process in the pork meat processing step (S21) is a process in which the pork meat is placed in a sealed plastic bag, and the pork meat is immersed in warm water having a temperature of 55 to 65 DEG C for 1 hour and 30 minutes to 2 hours Wherein the ginseng croquette is produced by a method comprising the steps of:

The method according to claim 1,
Wherein the material mixing ratio of the dough cloth manufacturing step (S30) is such that wheat flour, agar powder, butter, ginseng inclusion compound and milk are mixed in a weight ratio of 5: 0.15: 1: 6: 9, respectively Way.