KR102199737B1 - Twist hot dog to prevent deviation of taste source - Google Patents
Twist hot dog to prevent deviation of taste source Download PDFInfo
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- KR102199737B1 KR102199737B1 KR1020200064057A KR20200064057A KR102199737B1 KR 102199737 B1 KR102199737 B1 KR 102199737B1 KR 1020200064057 A KR1020200064057 A KR 1020200064057A KR 20200064057 A KR20200064057 A KR 20200064057A KR 102199737 B1 KR102199737 B1 KR 102199737B1
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- seasoning
- seasoning sauce
- hot dog
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Images
Classifications
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- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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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
- 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
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
Description
본 발명은 트위스트 핫도그에 관한 것으로, 더욱 상세하게는 최적의 조미소스를 사용함으로써 트위스트 핫도그 제조과정 및 유탕과정에서 조미소스의 이탈 현상, 충진 불량 현상에 의한 불량품 생산을 감소시킬 수 있는 트위스트 핫도그에 관한 것이다.The present invention relates to a twisted hot dog, and more particularly, to a twisted hot dog capable of reducing the production of defective products due to poor filling and detachment of seasoning sauce during the manufacturing process and frying process of the twist hot dog by using an optimal seasoning sauce. will be.
냉동핫도그는 가정간편식(HMR) 시장의 주요한 제품군으로 최근 4년 연평균 성장률은 약 20%로 성장하고 있다. 냉동 핫도그 시장은 2016년 453억 원, 2017년 618억 원, 2018년 724억 원, 작년 948억 원으로 지속적인 성장세를 나타내고 있어 냉동핫도그의 시장 규모는 더 커질 것으로 예상된다. Frozen hot dogs are a major product line in the HMR market, with an annual average growth rate of about 20% over the past four years. The frozen hot dog market continues to grow at 44.5 billion won in 2016, 61.8 billion won in 2017, 72.4 billion won in 2018, and 94.8 billion won last year, and the size of the frozen hot dog market is expected to grow further.
이러한 냉동핫도그 시장규모의 성장은 제품에 대한 R&D 연구를 비롯해 다양한 원료의 사용과 토핑과 빵 콘셉트를 달리해 소비자의 선택폭을 넓혀주고 있다. 1인 가구 증가에 따라 가정간편식(HMR) 시장은 더욱 성장할 것으로 판단되며, HMR 시장 성장에 따라 냉동 핫도그 시장 규모는 더욱 성장할 것으로 보인다. The growth of the frozen hot dog market is expanding consumers' choices through R&D research on products, the use of various raw materials, and different toppings and bread concepts. As the number of single-person households increases, the HMR market is expected to grow further, and the size of the frozen hot dog market is expected to grow further as the HMR market grows.
트위스트 핫도그는 소시지에 밀가루 반죽옷을 입힌 뒤 튀기는 형태인 기존 핫도그와는 달리 소시지에 일정 폭을 갖는 밀가루반죽을 감아서 튀겨낸 핫도그로서, 기존핫도그에 비해 외관이 이쁘고 쫄깃쫄깃한 식감을 가진다.Twisted hot dogs are hot dogs that are fried by wrapping sausages with flour dough of a certain width, unlike conventional hot dogs in which sausages are covered with flour dough and then fried. Compared to existing hot dogs, twisted hot dogs have a prettier appearance and chewy texture.
본 출원인은 트위스트 핫도그 자동화 제조장치 및 관련 특허를 확보한 상태이나 (특허등록번호 10-1780796), 조미소스 내 수분함량, 고형분 함량 등에 따라 조미소스의 이탈, 충진 불량 등 문제가 발생하고 있어, 이를 개선할 수 있는 조미소스 제조 기술의 개발이 필요한 실정이다. The applicant of the present invention has secured a twist hot dog automated manufacturing device and related patents (Patent Registration No. 10-1780796), but there are problems such as separation of seasoning sauce and poor filling depending on the moisture content and solid content of the seasoning sauce. There is a need to develop an improved seasoning sauce manufacturing technology.
밀가루 반죽에 함유되는 조미소스의 최적 형태를 개발하기 위해 반응표면분석방법을 이용하여 수분, 고형분 등의 비율에 따른 최적 조미소스 베이스를 개발하고자 하며, 천연 추출물을 혼합하여 품질안전성을 향상시키고자 한다. In order to develop the optimal form of seasoning sauce contained in wheat flour dough, we intend to develop an optimal seasoning sauce base according to the ratio of moisture and solid content by using a response surface analysis method, and improve quality and safety by mixing natural extracts. .
본 발명은 소시지 둘레를 원통 형상의 길다란 밀가루 반죽으로 말아 형성되는 트위스트 핫도그에 있어서, 상기 원통 형상의 길다란 밀가루 반죽은, 원통의 중심부에 조미소스가 내재되어 있고, 그 외부를 밀가루 반죽이 둘러싸 형성되고, 상기 조미소스는, 감자플레이크, 물 및 변성전분으로 구성된 조미소스 베이스와 조미성분이 혼합되어 제조된 것을 특징으로 하는 트위스트 핫도그를 제공한다. In the present invention, in the twisted hot dog formed by rolling a sausage circumference into a cylindrical long dough, the cylindrical long dough has a seasoning sauce embedded in the center of the cylinder, and the outside is formed by surrounding the dough. , The seasoning sauce provides a twist hot dog, characterized in that it is prepared by mixing a seasoning sauce base consisting of potato flakes, water and modified starch and seasoning ingredients.
본 발명의 트위스트 핫도그에 있어서, 상기 조미소스 베이스는, 바람직하게 감자플레이크 20~25 중량%, 물 70~75 중량%, 변성전분 2~5 중량%로 조성되는 것이 좋다. In the twisted hot dog of the present invention, the seasoning sauce base is preferably composed of 20 to 25% by weight of potato flakes, 70 to 75% by weight of water, and 2 to 5% by weight of modified starch.
본 발명의 트위스트 핫도그에 있어서, 상기 밀가루 반죽과 조미소스는 바람직하게 서로 섞이지 않는 것이 좋다. In the twisted hot dog of the present invention, the dough and seasoning sauce are preferably not mixed with each other.
본 발명의 트위스트 핫도그에 있어서, 상기 조미성분은, 바람직하게 꾸지뽕가지 추출물, 꾸지뽕열매 추출물 및 탱자열매 추출물을 포함하는 것이 좋다. In the twisted hot dog of the present invention, the seasoning component, preferably, it is good to include a Cudrania branch extract, a Cudrania fruit extract, and a Tangja fruit extract.
본 발명의 트위스트 핫도그에 있어서, 상기 조미성분은, 일 예로 치즈, 앙금 및 향기성분 중 선택되는 어느 하나인 것일 수 있다. 이때 상기 향기성분은, 일 예로 와사비향, 치즈향, 김치향 및 카레향 중 선택되는 어느 하나인 것일 수 있다. In the twisted hot dog of the present invention, the seasoning component may be any one selected from cheese, sediment and flavor components, for example. At this time, the fragrance component may be any one selected from wasabi flavor, cheese flavor, kimchi flavor, and curry flavor, for example.
본 발명에서는 조미소스의 베이스 성분들에 대한 최적 배합 비율을 산출하였는데, 이렇게 산출된 조미소스 베이스를 사용하면 트위스트 핫도그 제조과정 및 유탕과정에서 조미소스 이탈 현상, 충진 불량 현상에 의한 불량품 생산을 감소시킬 수 있다.In the present invention, the optimal blending ratio for the base components of the seasoning sauce was calculated, and the use of the seasoning sauce base thus calculated can reduce the production of defective products due to the release of seasoning sauce and poor filling during the manufacturing process and frying process of the twist hot dog. I can.
또한, 본 발명에서는 항균효능을 가지는 천연 추출물 혼합을 통해 냉동-냉장 유통과정에서 발생되는 미생물 성장 및 번식에 의한 품질저하를 방지할 수 있다. In addition, in the present invention, it is possible to prevent degradation of the quality due to the growth and propagation of microorganisms generated in the freeze-refrigerated distribution process through the mixing of natural extracts having antibacterial activity.
도 1은 본 발명 조미소스 베이스의 최적 조성 산출을 위한 반응표면분석 결과이다. 1 is a response surface analysis result for calculating the optimal composition of the present invention seasoning sauce base.
기존의 트위스트 핫도그는 제조과정 및 유탕과정에서 조미소스의 이탈 현상, 충진 불량 현상의 발생으로 불량품이 발생되며, 이러한 문제점을 해결하고자 본 발명에서는 조미소스 베이스의 수분함량, 고형분함량 등의 기준점 설정하여 최적 배합 조미소스 베이스를 개발하였다. In the conventional twisted hot dog, defects are generated due to the occurrence of seasoning sauce separation and filling defects during the manufacturing and frying process.To solve this problem, in the present invention, reference points such as moisture content and solid content of the seasoning sauce base are set. The optimal blended seasoning sauce base was developed.
반응표면분석방법을 이용하여 수분함량, 고형분함량 등을 변수로 하여 조미소스 베이스의 수분함량, 이수율, 점도를 분석하고, 실험결과를 바탕으로 조미소스 베이스의 최적 배합비를 산출하였다. 조미소스 베이스는 일반성분분석, 물성, 색도, 경도, 이수율 등을 분석해 최적 배합 비율을 표준화하였으며, 항균효능을 가지는 천연 추출물의 혼합을 통해 품질안전성을 가지고 있음을 확인하였다.Using the reaction surface analysis method, the moisture content, syneresis rate, and viscosity of the seasoned sauce base were analyzed using the moisture content and solid content as variables, and the optimum mixing ratio of the seasoned sauce base was calculated based on the experimental results. The seasoning sauce base was analyzed for general component analysis, physical properties, chromaticity, hardness, syneresis, etc. to standardize the optimal blending ratio, and it was confirmed that it has quality safety through mixing of natural extracts with antibacterial effect.
이와 같은 결과를 바탕으로 본 발명은 소시지 둘레를 원통 형상의 길다란 밀가루 반죽으로 말아 형성되는 트위스트 핫도그에 있어서, 상기 원통 형상의 길다란 밀가루 반죽은, 원통의 중심부에 조미소스가 내재되어 있고, 그 외부를 밀가루 반죽이 둘러싸 형성되고, 상기 조미소스는, 감자플레이크, 물 및 변성전분으로 구성된 조미소스 베이스와 조미성분이 혼합되어 제조된 것을 특징으로 하는 트위스트 핫도그를 제공한다. Based on the above results, the present invention relates to a twist hot dog formed by rolling a sausage circumference into a cylindrical long dough, wherein the cylindrical long dough has a seasoning sauce embedded in the center of the cylinder, and It provides a twisted hot dog, characterized in that the flour dough is enclosed and the seasoning sauce is prepared by mixing a seasoning sauce base composed of potato flakes, water, and modified starch and a seasoning component.
트위스트 핫도그는 소지지의 둘레를 원통 형상의 길다란 말가루 반죽으로 코일 형태로 말아 형성된다. 소위 '밀가루 코일'의 간격은 상호 밀착되게 할 수도 있고, 약간 이격되게 하여 내부의 소시지가 시각적으로 외부에서 인식 가능하게 할 수도 있다. Twisted hot dogs are formed by rolling the circumference of a small support into a long cylindrical dough in a coil shape. The spacing of the so-called'flour coils' can be made to be in close contact with each other, or slightly spaced so that the sausage inside can be visually recognized from the outside.
본 발명에서는 밀가루 반죽에 다양한 맛을 첨가하고자 조미소스를 첨가하여 사용하는데, 이 조미소스는 밀가루 반죽에 혼합되게 첨가하여 사용하는 것이 아닌, 상호 혼합되지 않게 조성하여 사용한다. 즉, 원통 형상의 길다란 밀가루 반죽의 중심부에 조미소스를 내재시키고, 그 외부를 밀가루 반죽이 둘러싸 형성시키는 방법으로 하여 사용하는 것이다. 내부에 금속재의 도전체가 위치하고 그 주변을 절연재가 감싸 형성되는 전선과 같은 구조로 조미소스를 밀가루 반죽 내부에 위치시키는 것이다. 조미소스를 밀가루 반죽과 혼합하지 않음으로써, 밀가루 반죽으로 말미암아 조미성분의 관능적 특성이 차폐되는 것을 막아, 조미성분의 관능적 특성을 극대화시킬 수 있다. In the present invention, a seasoning sauce is added to add various flavors to the flour dough, and this seasoning sauce is not mixed with the flour dough, but is not mixed with each other. That is, the seasoning sauce is embedded in the center of the long cylindrical dough, and the outside is surrounded by the dough and used as a method. A metal conductor is placed inside, and the seasoning sauce is placed inside the dough in a structure like an electric wire formed by wrapping an insulating material around it. By not mixing the seasoning sauce with the flour dough, it is possible to maximize the sensory characteristics of the seasoning ingredient by preventing the sensory properties of the seasoning ingredient from being masked by the flour dough.
다만, 통상의 방법으로 조미소스를 제조하여 사용하면, 트위스트 핫도그 제조과정 및 유탕과정에서 조미소스의 이탈 현상, 충진 불량 현상이 발생할 수 있는데, 본 발명에서는 감자플레이크, 물 및 변성전분으로 구성된 조미소스 베이스를 개발함으로써 이와 같은 문제를 해결할 수 있었다. 특히나, 반응표면분석을 통해 상기 조미소스 베이스의 최적 함량을 산출하였는데, 감자플레이크 20~25 중량%, 물 70~75 중량%, 변성전분 2~5 중량%로 조성되는 것이 좋은 것으로 확인되었다. However, if the seasoning sauce is prepared and used by a conventional method, the seasoning sauce may be detached and poor filling may occur during the twist hot dog manufacturing process and the frying process.In the present invention, the seasoning sauce composed of potato flakes, water and modified starch This problem was solved by developing the base. In particular, the optimum content of the seasoning sauce base was calculated through reaction surface analysis, and it was confirmed that the composition of potato flakes 20-25 wt%, water 70-75 wt%, and modified starch 2-5 wt% was good.
또한, 본 발명에서는 냉동-냉장 유통과정에서 발생되는 미생물 성장 및 번식에 의한 품질저하를 방지하기 위해, 항균효능을 가지는 천연 추출물을 개발하고자 하였다. 꾸지뽕가지 추출물, 꾸지뽕열매 추출물 및 탱자열매 추출물을 혼합하여 사용하는 경우, 관능적 특성을 크게 훼손하지 않으면서도 미생물의 성장 및 번식을 막을 수 있음을 확인할 수 있었다. 이 3가지 천연추출물은 상기 조미성분에 첨가하여 사용할 수 있는데, 필요에 의해서 밀가루 반죽에 첨가해서 사용할 수도 있다. 천연 추출물은 꾸지뽕가지 추출물 3 중량부, 꾸지뽕열매 추출물 2 중량부, 탱자열매 추출물 1 중량부의 배합비를 가진 배합소재를 사용하여 0.3 중량%의 중량비로 조미성분에 혼합하는 것이 바람직하다.In addition, in the present invention, in order to prevent the quality deterioration due to the growth and reproduction of microorganisms generated in the freeze-refrigerated distribution process, it was intended to develop a natural extract having an antibacterial effect. It was confirmed that when a mixture of Cudrania branch extract, Cudrania fruit extract, and Tangja fruit extract is used, the growth and reproduction of microorganisms can be prevented without significantly impairing the sensory properties. These three natural extracts can be added to the seasoning component and used, but can also be added to the flour dough if necessary. The natural extract is preferably mixed with the seasoning component in a weight ratio of 0.3% by weight using a blending material having a blending ratio of 3 parts by weight of Cudrania branch extract, 2 parts by weight of Cudrania fruit extract, and 1 part by weight of Tangja fruit extract.
한편, 본 발명의 조미소스는 조미소스 베이스와 조미성분의 혼합으로 구성되는데, 조미성분은 특정의 것으로 반드시 한정하는 것은 아니고, 일 예로 치즈, 앙금 및 향기성분 중 선택되는 어느 하나를 사용할 수 있다. 이때, 상기 향기성분은 특정으로 것으로 반드시 한정하는 것은 아니고, 일 예로 와사비향, 치즈향, 김치향 및 카레향 중 선택되는 어느 하나를 사용할 수 있다. 이들 조미성분은 조미소스에 6~10 중량% 첨가되는 것이 바람직하다. Meanwhile, the seasoning sauce of the present invention is composed of a mixture of a seasoning sauce base and a seasoning component, and the seasoning component is not necessarily limited to a specific one, and as an example, any one selected from cheese, sediment, and flavor components may be used. At this time, the fragrance component is not necessarily limited to a specific one, for example, any one selected from wasabi flavor, cheese flavor, kimchi flavor, and curry flavor may be used. These seasoning ingredients are preferably added in 6 to 10% by weight to the seasoning sauce.
이하, 본 발명의 내용에 대해 하기 실시예 및 실험예에서 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예 및 실험예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.Hereinafter, the contents of the present invention will be described in more detail in the following Examples and Experimental Examples. However, the scope of the present invention is not limited to the following examples and experimental examples, and includes modifications of equivalent technical ideas.
[실시예 1: 트위스트 핫도그용 최적 조미소스 베이스 배합 산출] [Example 1: Calculation of optimal seasoning sauce base formulation for twisted hot dogs]
트위스트 핫도그 반죽에 조미소스 (조미소스 베이스 및 조미성분으로 구성됨) 투입 시 최적의 품질을 유지할 수 있는 조미소스 베이스의 물성을 설정하기 위하여 실험계획법의 혼합물 설계법(Mixture Designs)을 이용하여 조미소스 베이스를 구성하는 원료의 최적함량을 구하였다. 조미소스 베이스를 제조할 때 각 원료의 기능은 다음과 같았다.In order to set the properties of the seasoning sauce base that can maintain optimal quality when adding seasoning sauce (consisting of seasoning sauce base and seasoning ingredients) to the twisted hot dog dough, use the Mixture Designs method of the experimental design method to create the seasoning sauce base. The optimum content of the constituent raw materials was calculated. When preparing the seasoning sauce base, the functions of each raw material were as follows.
감자플레이크는 베이스의 주원료로 기본적인 베이스를 구성하며 전체적인 조미소스의 물성을 좌우하는 원료이다. 변성전분은 베이스의 물성을 조절하는데 도움을 주는 원료이다. 물은 분말원료를 반죽하는 목적의 원료로서, 수분의 함량으로 전체적인 조미소스 베이스의 물성을 조절한다. Potato flakes are the main raw material of the base and constitute the basic base and are the raw material that influences the properties of the overall seasoning sauce. Modified starch is a raw material that helps control the physical properties of the base. Water is a raw material for the purpose of kneading powdered raw materials, and the content of water controls the properties of the overall seasoning sauce base.
조미소스 베이스 혼합물 설계의 제약 조건으로 감자플레이크(20~30%), 변성전분(5~10%), 물(60~80%)의 함량을 설정하였으며 실험설계를 하였다The contents of potato flakes (20~30%), modified starch (5~10%), and water (60~80%) were set as constraints of the seasoning sauce base mixture design, and the experimental design was conducted.
도 1은 본 발명 조미소스 베이스의 최적 조성 산출을 위한 반응표면분석 결과이고, 최적 배합 비율은 조미소스 베이스 100 g 기준으로 감자플레이크 22.7273 (약 22.73) g, 물 73.7677 (약 73.77) g, 변성전분 3.5051 (약 3.50) g으로 확인되었다.1 is a reaction surface analysis result for calculating the optimal composition of the seasoning sauce base of the present invention, and the optimal blending ratio is 22.7273 (about 22.73) g of potato flakes, 73.7677 g of water (about 73.77) g of water, and modified starch based on 100 g of seasoned sauce base. It was identified as 3.5051 (about 3.50) g.
[실험예 1: 트위스트 핫도그 소스의 성분 분석] [Experimental Example 1: Analysis of Components of Twisted Hot Dog Sauce]
일반성분 분석은 AOAC 방법에 따라 측정. 즉, 수분은 105℃ 상압건조가열법으로, 조단백질은 micro Kjeldahl 질소정량법으로, 조지방은 Soxhlet 추출법으로, 조회분은 550℃ 직접건식회화법으로, 조섬유는 Henneberg-Stohmann 개량법으로 측정하였다.General component analysis is measured according to the AOAC method. That is, moisture was measured at 105°C by atmospheric dry heating method, crude protein by micro Kjeldahl nitrogen determination method, crude fat by Soxhlet extraction method, crude powder by 550°C direct dry painting method, and crude fiber by Henneberg-Stohmann improvement method.
한편, 물성분석은 texture meter(CT3, BROOKFIELD, USA)를 사용하여, 경도(hardness), 응집성(cohesiveness), 탄력성(springiness), 검성(gumminess), 씹힘성(chewiness)를 측정하였다. On the other hand, physical property analysis was performed using a texture meter (CT3, BROOKFIELD, USA) to measure hardness, cohesiveness, springiness, gumminess, and chewiness.
한편, 점도분석은 시료컵에 조림이 끝난 직후 뜨거운 상태에서 100g을 넣고 Brookfield viscometer를 사용하여 측정하였다. Meanwhile, for viscosity analysis, 100 g was put in a hot state immediately after simmering in a sample cup and measured using a Brookfield viscometer.
한편, pH 측정은 시료 10g을 취하여 증류수 90 mL와 함께 homogenizer(T18 Basic, IKA, Staufen, Germany)로 10,000 rpm에서 1분간 균질하여 시료로 사용하고, pH meter(SevenEasy pH 8603, METTLER TOLEDO, Swltzerland)를 사용하여 측정하였다. 산도는 시료 10g을 물 75 mL에 용해시킨 후 0.1 N NaOH로 pH 8.3에 도달할 때까지의 소비량(mL)을 아세트산(acetic acid)으로 환산하였다.Meanwhile, for pH measurement, take 10 g of a sample and use it as a sample by homogenizing with 90 mL of distilled water at 10,000 rpm for 1 minute with a homogenizer (T18 Basic, IKA, Staufen, Germany), and a pH meter (SevenEasy pH 8603, METTLER TOLEDO, Swltzerland) It was measured using. For acidity, after dissolving 10 g of a sample in 75 mL of water, the consumption (mL) until reaching pH 8.3 with 0.1 N NaOH was converted into acetic acid.
한편, 이수율 측정은 시료 1g을 Ultrafree-MC Microcentrifugr Filter(0.45㎛)에 담아 원심분리기(Hanil, 버전확인, 한국)을 이용하여 10,000 rpm에서 60분간 원심분리한 후 이수된 양을 측정하였다. On the other hand, for the measurement of the syneresis rate, 1 g of a sample was put in an Ultrafree-MC Microcentrifugr Filter (0.45 μm) and centrifuged at 10,000 rpm for 60 minutes using a centrifuge (Hanil, version confirmation, Korea), and the amount obtained was measured.
한편, 보습성 측정은 데이케이터에 상대습도가 33%가 되도록 MgCl2 H2O로 포화시키고, 시료 5g을 알루미늄호일에 얇게 깔아 8시간 간격으로 48시간 동안 중량의 변화를 측정하였다.On the other hand, for the measurement of moisture retention, the data was saturated with MgCl 2 H 2 O so that the relative humidity was 33%, and the change in weight was measured for 48 hours at 8 hour intervals by thinly spreading 5 g of a sample on aluminum foil.
[실시예 2: 트위스트 핫도그 조미 소스에 첨가하는 항균 물질 탐구] [Example 2: Exploration of Antimicrobial Substances Added to Twisted Hot Dog Seasoning Sauce]
천연 추출물의 항균활성 확인을 위해 꾸지뽕가지, 꾸지뽕열매, 탱자열매 복합물을 이용해 황색포도상구균, 살모넬라균, 대장균군을 대상으로 disc diffusion assay로 측정하였다. 항균시험용 평판배지는 계대 배양된 각 균주를 멸균면봉을 이용하여 100 μL씩 도말하여 준비하였고, 시료를 disc당 1.0 mg이 되도록 paper disc(8 mm)에 천천히 흡수 시킨 뒤 건조과정을 거쳐 용매를 휘발 시킨 후 평판배지위에 밀착 시킨 상태로 30~37℃에서 24시간 배양한 후 disc 주변에 생성된 저해환(clearzone, mm)을 측정하여 항균활성을 확인하였다. 실험결과, 배합비 3 (꾸지뽕가지 3 : 꾸지뽕열매 2 : 탱자열매 1)이 가장 좋은 항균활성을 나타내었음.In order to confirm the antibacterial activity of natural extracts, a combination of Cudrania root, Cudrania fruit, and Tangja fruit was used to measure Staphylococcus aureus, Salmonella, and Escherichia coli by disc diffusion assay. Plate medium for antibacterial test was prepared by spreading 100 μL of each subcultured strain using a sterile cotton swab, and the sample was slowly absorbed into a paper disc (8 mm) so that 1.0 mg per disc, and the solvent was volatilized through a drying process. After culturing at 30~37℃ for 24 hours in a state of being in close contact with the plate medium, the inhibitory ring (clearzone, mm) generated around the disc was measured to confirm the antibacterial activity. As a result of the experiment, the mixing ratio 3 (cujipon eggplant 3: cudrania fruit 2: tangja fruit 1) showed the best antibacterial activity.
이상의 실험에서 나온 배합비 3을 본 발명의 조미소스에 첨가하는 것이 좋을 것으로 판단되었다. It was determined that it would be better to add the blending ratio 3 from the above experiment to the seasoning sauce of the present invention.
[실시예 3: 본 발명의 트위스트 핫도그 제조] [Example 3: Preparation of twisted hot dog of the present invention]
상기 실시예 및 실험예를 바탕으로 하여 본 발명에서 도출된 조미소스 베이스 및 천연추출물을 사용하여 조미소스를 제조하고 이를 바탕으로 트위스트 핫도그를 제조하였다. 트위스트 핫도그 제조를 위한 구체적 방법은 대한민국 특허등록번호 제10-1780796(등록일자 2017.09.15)에 기재되어 있는 방법을 사용하였으며, 조미소스 제조를 위해 사용된 각 성분들의 배합비는 하기 표와 같았다. Based on the above examples and experimental examples, a seasoning sauce was prepared using the seasoning sauce base and natural extract derived from the present invention, and a twist hot dog was prepared based on this. A specific method for manufacturing a twist hot dog was used as described in Korean Patent Registration No. 10-1780796 (registration date 2017.09.15), and the blending ratio of each ingredient used for manufacturing the seasoning sauce was as shown in the following table.
Claims (6)
상기 원통 형상의 길다란 밀가루 반죽은, 원통의 중심부에 조미소스가 내재되어 있고, 그 외부를 밀가루 반죽이 둘러싸 형성되고,
상기 조미소스는, 감자플레이크, 물 및 변성전분으로 구성된 조미소스 베이스와 조미성분이 혼합되어 제조된 것이고,
상기 조미소스 베이스는,
감자플레이크 20~25 중량%, 물 70~75 중량%, 변성전분 2~5 중량%로 조성되어 조미소스의 이탈 및 충진 불량을 방지하고,
상기 조미성분은,
꾸지뽕가지 추출물, 꾸지뽕열매 추출물 및 탱자열매 추출물이 3 : 2 : 1의 중량비로 배합된 배합소재를 포함하여 미생물 성장 및 번식을 방지하는 것을 특징으로 하는 트위스트 핫도그.
In the twisted hot dog formed by rolling the circumference of a sausage into a long cylindrical dough,
The cylindrical long dough is formed with a seasoning sauce embedded in the center of the cylinder, and the dough is surrounded by the dough.
The seasoning sauce is prepared by mixing a seasoning sauce base composed of potato flakes, water and modified starch and seasoning ingredients,
The seasoning sauce base,
It is composed of 20 to 25% by weight of potato flakes, 70 to 75% by weight of water, and 2 to 5% by weight of modified starch to prevent separation of seasoning sauce and poor filling,
The seasoning ingredient,
A twisted hot dog, characterized in that it prevents the growth and propagation of microorganisms, including a blended material in which Cudrania branch extract, Cudrania fruit extract, and Tangja fruit extract are blended in a weight ratio of 3: 2: 1.
상기 밀가루 반죽과 조미소스는 서로 섞이지 않는 것을 특징으로 하는 트위스트 핫도그.
The method of claim 1,
The twisted hot dog, characterized in that the dough and seasoning sauce are not mixed with each other.
상기 조미성분은,
치즈, 앙금 및 향기성분 중 선택되는 어느 하나인 것을 특징으로 하는 트위스트 핫도그.
The method of claim 1,
The seasoning ingredient,
Twisted hot dog, characterized in that any one selected from cheese, sediment and flavor ingredients.
상기 향기성분은,
와사비향, 치즈향, 김치향 및 카레향 중 선택되는 어느 하나인 것을 특징으로 하는 트위스트 핫도그.
The method of claim 5,
The fragrance component,
Twisted hot dog, characterized in that any one selected from wasabi flavor, cheese flavor, kimchi flavor and curry flavor.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102382954B1 (en) | 2021-08-31 | 2022-04-11 | 이강욱 | Mandoo containing cheese and manufacturing method of the same |
| KR102403656B1 (en) | 2021-10-22 | 2022-05-31 | 주식회사 하나임푸드 | Corn hot dog and manufacturing method of the same |
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| KR101780796B1 (en) | 2016-10-28 | 2017-09-22 | (주)옥두식품 | Twist hot-dog making apparatus and twist hot-dog making method comprising seasmoning souce using the same |
| KR20190093181A (en) * | 2019-07-16 | 2019-08-08 | 김명수 | Cudrania tricuspidata corn dog and method of making thereof |
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| JP2009254372A (en) * | 2000-07-24 | 2009-11-05 | Procter & Gamble Co | Potato dough |
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| KR102382954B1 (en) | 2021-08-31 | 2022-04-11 | 이강욱 | Mandoo containing cheese and manufacturing method of the same |
| KR102403656B1 (en) | 2021-10-22 | 2022-05-31 | 주식회사 하나임푸드 | Corn hot dog and manufacturing method of the same |
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