KR102284533B1 - Manufacturing method for cheese koroke and cheese koroke manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing a cheese croquette and to a cheese croquette prepared thereby.
The method for producing a cheese croquette according to the present invention prepares ingredients including stevia extract, strong flour for dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter, and measures the prepared ingredients at a constant weight ratio. and mixing to prepare a middle-class dough, agitating the middle-class dough, aging the stirred middle-class dough, and adding strong flour, nurungji powder, salt, raw yeast, sugar and Butter is mixed at a constant weight ratio to prepare a kneaded material, the kneaded material is stirred, the stirred kneaded material is fermented, and the fermented kneaded material is cut into a constant weight unit, and then the cutting Aging the aged main seed dough, removing the gas contained in the aged main seed kneading material, fermenting the degassed main seed kneading material, and putting ingredients into the fermented main seed kneading material to form a croquette molded body , releasing an egg, uniformly coating the surface of the croquette molded body, coating the breadcrumbs, baking the breadcrumb-coated croquette molded body in an oven, and frying the oven-baked croquette molded body in oil.
According to the above configuration, the present invention is rich in nutrients, so it can be consumed as a snack or meal substitute, and a cheese croquette that can satisfy consumer preferences with a chewy texture can be prepared.

Description

Manufacturing method of cheese croquette and cheese croquette manufactured thereby

The present invention relates to a method for producing a cheese croquette and to a cheese croquette prepared thereby, and more particularly, it can be consumed as a snack or meal substitute because it is rich in nutrients, and can satisfy consumer preferences with a chewy texture. It relates to a method for producing a cheese croquette and to a cheese croquette prepared thereby.

In general, croquettes are Japanese food in which mashed potatoes are put in flour dough, ingredients such as vegetables, meat, and seafood are put into a round shape, and then coated with flour, eggs, breadcrumbs, etc., and then deep-fried in oil.

Recently, with the development of confectionery and baking technology, more and more consumers are looking for it, making it possible to enjoy croquettes very easily.

Among them, potato croquettes commonly made with mashed potatoes and fried with minced beef and onions; mif croquettes with a higher content of minced beef than potato croquettes; Yasai croquettes made with vegetables such as peas, carrots and corn; skins and fillings of croquettes Curry croquettes are deep-fried with turmeric powder in between.

Domestic Patent Publication No. 10-2016-0145389 (published on December 20, 2016) Domestic Registered Patent No. 10-1905514 (Registered on October 01, 2018) Domestic Patent Publication No. 10-2018-0129101 (published on December 05, 2018)

An object of the present invention is to provide a method for producing a cheese croquette, which can be consumed as a snack or meal substitute because it is rich in nutritional components, and which can satisfy consumer preferences with a chewy texture, and a cheese croquette prepared thereby.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing a cheese croquette according to the present invention prepares ingredients including stevia extract, strong flour for dough, salt, powdered milk, yogurt powder, raw yeast, water, egg yolk and butter, and measures the prepared ingredients at a constant weight ratio. and mixing to prepare a middle-class dough, agitating the middle-class dough, aging the stirred middle-class dough, and adding strong flour, nurungji powder, salt, raw yeast, sugar and Butter is mixed at a constant weight ratio to prepare a kneaded material, the kneaded material is stirred, the stirred kneaded material is fermented, and the fermented kneaded material is cut into a constant weight unit, and then the cutting Aging the aged main seed dough, removing the gas contained in the aged main seed kneading material, fermenting the degassed main seed kneading material, and putting ingredients into the fermented main seed kneading material to form a croquette molded body , releasing an egg, uniformly coating the surface of the croquette molded body, coating the breadcrumbs, baking the breadcrumb-coated croquette molded body in an oven, and frying the oven-baked croquette molded body in oil.

In the step of preparing the middle-class dough by weighing and mixing the prepared ingredients at a constant weight ratio, the middle-class dough is 20 to 40 parts by weight of stevia extract, 1000 to 2000 parts by weight of strong flour for middle-class dough, 5 to 25 parts by weight of salt, It is prepared by mixing 30 to 100 parts by weight of powdered milk, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast, 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk and 300 to 500 parts by weight of butter. , In the step of stirring the Jungjong kneading material, the stirring of the Jungjong kneading material is performed by stirring at a temperature of 20 to 30 °C for 5 to 15 minutes at a speed of 50 to 80 rotations / min, and the stirred Jungjong kneading material is aged. The aging of the stirred middle-class dough in the step of making it is carried out for 2 to 10 hours at a temperature of 3 to 8 ° C and a relative humidity of 80 to 90%, and strong flour for the main dough, nurungji powder, salt, In the step of preparing the original dough by mixing raw yeast, sugar and butter at a constant weight ratio, 30 to 40 parts by weight of strong flour for the original dough, 5 to 10 parts by weight of nurungji powder, 1 to 3 parts by weight of salt, 3 parts by weight of raw yeast to 8 parts by weight, 1-3 parts by weight of sugar, 5 to 10 parts by weight of butter, and 10 to 30 parts by weight of water are mixed in a weight ratio, and in the step of fermenting the stirred native mixture, the fermentation of the native breed is the stirring This is carried out by storing the finished seed dough at a temperature of 25 to 35° C. for 1 to 10 hours, and after cutting the fermented main seed dough into a predetermined weight unit, the cutting is performed in the step of aging the cut main seed dough. The maturation of the original type dough is carried out by storing the cut original type dough at a temperature of 5 to 15 ° C. for 1 to 15 hours, and in the step of fermenting the original type dough material from which the gas has been removed, the fermentation of the original type dough material is described above. This type of dough, from which the gas has been removed, is stored at a temperature of 25 to 30°C and a relative humidity of 75. It proceeds by storing at 85% for 30 to 200 minutes, putting the ingredients inside the fermented main seed dough to form a croquette molded body, releasing an egg and uniformly applying it on the surface of the croquette molded body, and then coating the breadcrumbs. The ingredients included in the croquette molded body include cheese and yogurt cream, wherein in the ingredients, the cheese and yogurt cream are included in a weight ratio of 60 to 80 parts by weight of cheese and 40 to 60 parts by weight of yogurt cream, and the breadcrumbs are coated In the step of baking the croquette molded body in the oven, the breadcrumb-coated croquette molded body is put into the oven and baked for 5 to 10 minutes. In the step of frying the baked croquette molded body in oil, the baked croquette molded body is This can be done by frying for 5 to 20 seconds.

The cheese is prepared by preparing a frozen mozzarella curd, thawing the frozen mozzarella curd, and then cutting and first subdividing, but thawing of the frozen mozzarella curd is carried out by storing at a temperature of 2 to 5 ° C., the first subdivided After heating the mozzarella curd with steam, the second subdivision, wherein the steam heating is performed by applying steam at a temperature of 130 to 140° C. to the first subdivided mozzarella curd, passing it through a steam terminal, heating it, and then subdividing, In 100 parts by weight of the dough prepared by kneading the second subdivided mozzarella curd in a tumbler, mixing the additives with the dough formed, and kneading the dough to prepare a mixed dough, and kneading the second subdivided mozzarella curd in a tumbler After preparing a mixed dough by mixing in a weight ratio of 5 to 10 parts by weight of lotus root powder, the mixture ^{is pressed at a temperature of 3 to 7 ° C. per 10 kg at a pressure of 4 to 6 kgf / cm 2} for 20 to 40 minutes. It proceeds by kneading, pressurizing and injection molding the mixture to prepare a cheese mold, and by smoking the injection molded cheese mold using hickory wood, the cheese in which the hickory tree flavor is absorbed can be manufactured.

In addition, the present invention includes a cheese croquette prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The cheese croquette according to the present invention is rich in nutrients and can be consumed as a snack or meal replacement, and it can satisfy consumer preferences with a chewy texture.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

Advantages and features of the present invention, and a method of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, a method for producing a cheese croquette according to the present invention will be described in detail with reference to a preferred embodiment.

In order to prepare the cheese croquette according to the present invention, first, ingredients including stevia extract, strong flour for dough, salt, milk powder, yogurt powder, fresh yeast, water, egg yolk and butter may be prepared.

The stevia extract may be a stevia extract prepared by the following preparation method.

That is, the method for producing a stevia extract according to the present invention includes (1) stevia leaf and stem preparation and washing step, (2) stevia leaf and stem drying step, (3) stevia leaf and stem cutting and separation step, (4) fermentation Yeast inoculation step, (5) honey mixing step, (6) fermentation step, (7) fermentation extract preparation step, (8) stevia stem bath heating step, (9) heating extract preparation step and (10) extract mixture step do.

(1) Stevia leaf and stem preparation and washing steps

The stevia leaf and stem preparation and washing step is a step of preparing stevia leaves and stevia stems used to prepare a stevia extract, and then washing and removing foreign substances attached to the stevia leaves and stevia stems.

In the present invention, the stevia extract can be prepared by using stevia leaves and stevia stems, and the stevia (Stevia rebaudiana Bertoni) is a dicotyledonous plant, Camphoraceae, sterile, perennial, perennial grass, Paraguay, Argentina, Brazil, etc. in South America. It lives near rivers and wetlands in the mountainous regions of the country and is used for herbal teas, beverages, herbal medicines, natural sweeteners, diabetes, diet, and health supplements.

The stevia leaf has stevioside and rebaudioside single components, which are about 200 to 300 times higher in sugar than sugar, have no bitter taste, and have low calories as low as 1/90 of sugar. It is widely used as a natural sweetener for , soy sauce, and red pepper paste. Recently, stevia, a natural sugar substance, is attracting attention as it is a cause of carcinogenesis due to the consumption of artificial sweeteners and is a cause of various adult diseases due to excessive calorie intake.

(2) Stevia leaf and stem drying step

The stevia leaf and stem drying step is a step of removing moisture by drying the stevia leaf and stevia stem.

Drying of the Stevia leaf and Stevia stem may be performed using various known drying methods such as sun drying or hot air drying, and the drying of the Stevia leaf and Stevia stem is performed at a temperature of 25 to 35° C. , the stevia leaf and the stevia stem may be dried so that the moisture content is 20 to 30% by weight.

In the present invention, when the moisture content of the stevia leaf and the stevia stem is less than 20% by weight, the useful components contained in the stevia leaf and the stevia stem may not be easily extracted, and when it exceeds 30% by weight, the subsequent fermentation process A time delay problem may occur.

(3) Stevia leaf and stem cutting and separation step

The stevia leaf and stem cutting and separation step is a step of separately separating the stevia leaf and the stevia stem after cutting the dried stevia leaf and stevia stem.

In the stevia leaf and stem cutting and separation step, the dried stevia leaf and stevia stem can be cut to have a length of 1 to 3 cm. Since the contact area with the honey to be performed is widened, useful ingredients contained in the stevia leaf can be easily extracted in the fermentation process with honey and the fermentation process time can be shortened, and the stevia stem can be heated in the subsequent process. The useful ingredients contained in the Stevia stem can be easily extracted and the heating process time can be shortened.

(4) fermentation yeast inoculation step

The fermented yeast inoculation step is a step of inoculating the cultured yeast into the separated stevia leaves.

The yeast may be used, such as Saccharomyces sp., Shizosaccharomyces sp., specifically Saccharomyces cerevisiae (Saccharomyces cerevisiae), Shizosaccharomyces sp. Pombe ( Schizosaccharomyces pombe ), Klureromyces lactis ( Klureromyces lactis ) and Saccharomyces boulardii ( Saccharomyces boulardii ) It is preferable to use any one or more selected from the group consisting of.

In the present invention, by inoculating yeast into stevia leaves and fermenting them as described above, in the process of fermenting the yeast, the useful components contained in the stevia leaves are extracted together due to the decomposition of the yeast, so the fermentation extract can be easily obtained. there is.

(5) Honey mixing step

The honey mixing step is a step of mixing honey with the stevia leaves inoculated with the yeast.

In the honey mixing step, 15 to 30 parts by weight of honey may be used based on 100 parts by weight of the entire stevia leaf inoculated with the yeast.

In general, honey is divided into honey, which is natural honey, and molasses, which is artificial honey. Honey is defined as honey bees collect nectar from wheat wires of flowers, store and ripen them in honeycombs. A collection of fragrant, viscous sweet substances that are converted into their food by bees, etc. and stored in the beehive, which exhibit an acidic reaction and are composed of two monosaccharides, sometimes containing more complex carbohydrates, minerals, vegetable pigments, enzymes and pollen. is defined as

This honey has been used for nourishing tonic, soothing, detoxification, fatigue recovery, gastrointestinal disorders, cough, dry skin, eczema, constipation, nervous breakdown, hangover, etc. It is widely used as a flavoring agent in oriental medicine by alleviating the bitter taste of herbal medicines.

In particular, honey does not change at high temperatures (30-40 ℃) because of its strong sterilizing power. In the present invention, because of the sterilizing power of honey as described above, it is fermented using the characteristic that does not change easily even at a high aging temperature of stevia leaves fermented with honey. An extract can be prepared.

(6) Fermentation step

The fermentation step is a step of fermenting the stevia leaves mixed with the honey.

In the fermentation step, honey and yeast are mixed with the stevia leaf, so that the useful components of the stevia leaf can be micronized into small particles due to the decomposition of the yeast while the stevia leaf does not deteriorate.

In the present invention, the fermentation step may be performed at a temperature of 30 to 40° C. for 5 to 25 days. When the fermentation step is performed below the lower limit range, the stevia leaf is not sufficiently fermented, so that the active ingredient of the stevia leaf A problem of insufficient extraction may occur, and when it is performed in excess of the above-described upper limit range, there may be a problem of increasing the process cost without any further significant effect increase over time.

(7) Fermentation extract preparation step

The step of preparing the fermented extract is a step of preparing the fermented stevia leaf by extracting the fermented stevia leaf.

In the step of preparing the fermentation extract, any one or more solvents selected from the group consisting of water, lower alcohols having C1 or C2 carbon atoms, acetone, ethyl acetate, butyl acetate and 1,3 butylene glycol may be used as the extraction solvent, the extraction solvent may use 200 to 500 parts by weight of a solvent based on 100 parts by weight of the entire fermented stevia leaf.

In addition, as the extraction method in the fermentation extract preparation step, heat extraction, cold extraction, reflux cooling extraction, ultrasonic extraction, etc. may be used, and extraction may be repeated once or multiple times, and the extraction method is in the art. Since it is a known technique to those of ordinary skill in the art, a detailed description thereof will be omitted.

(8) Stevia stem bath heating step

The stevia stem bath heating step is a step of preparing the separated stevia stem and then heating the stevia stem to prepare a leachate.

In the step of heating the stevia stem bath, water is added to the bath so that the container in which the stevia stem is accommodated does not come into direct contact with the fire, and then the water is heated. After mixing in a weight ratio of parts, it may be carried out by heating at a temperature of 150 to 160° C. for 5 to 30 hours.

When the heating is performed below the lower limit of the stevia stem in the step of heating the stevia stem, the useful components contained in the stevia stem may not be sufficiently leached, and when it is performed in excess of the upper limit, time elapses Accordingly, there may be a problem of increasing the process cost without any further significant increase in effect.

(9) heating extract preparation step

The step of preparing the heated extract is a step of removing the stevia stem, which is a solid material, from the leachate heated in the bath, and then heating the leachate to prepare a heated extract of the stevia stem.

In the heating extract preparation step, 1/5 to 2 of the initial leachate is added to the extractor, heated in a bath, and then heated at a temperature of 125 to 135° C. and ^{a pressure of 2 to 4 kgf/cm 2 for 2 to 10 hours.} It can be heated until /5 to prepare a stevia stem heating extract.

If the heating in the heating extract preparation step is performed below the lower limit, the viscosity of the extract may be too low because moisture contained in the leachate may not be sufficiently removed. The viscosity of the extract is too high, and the physical properties of the extract may be altered by excessive heating.

(10) extract solution mixing step

The extract mixing step is a step of preparing a stevia extract by mixing the stevia leaf fermentation extract and stevia stem heating extract.

In the extract mixing step, a stevia extract may be prepared by mixing the stevia leaf fermentation extract and the stevia stem heated extract, and the stevia extract contains 10 to 30 parts by weight of the stevia leaf fermented extract and 5 to 15 parts by weight of the heated stevia stem extract. can be mixed in proportions.

Next, by weighing and mixing the prepared materials at a constant weight ratio, it is possible to prepare a middle-class dough.

The stevia extract is 20 to 40 parts by weight of the stevia extract, 1000 to 2000 parts by weight of strong flour for jungjong dough, 5 to 25 parts by weight of salt, 30 to 100 parts by weight of powdered milk, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast It may be prepared by mixing in a weight ratio of 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk, and 300 to 500 parts by weight of butter.

The strong flour for middle-class dough may use organic strong flour for middle-class dough, and 1000 to 2000 parts by weight may be used. It may occur, and when it is included in excess of 2000 parts by weight, the kneading material becomes too much and a problem of poor workability may occur.

The salt provides the salty taste of the dough, and at the same time allows the taste and flavor of other ingredients to be exhibited, strengthens the gluten of the strong flour for middle-class dough, and can control the fermentation rate.

The powdered milk is powdered by spray-drying condensed milk, which can increase the volume of the bread prepared according to the present invention and improve the pores and texture of the bread.

The yogurt powder allows smooth yeast activity to proceed when fermentation or aging is performed using the middle-grade dough.

The raw yeast can be given flavor by adjusting and aging the dough. In addition, the raw yeast decomposes the sugar in the middle-class dough to produce carbon dioxide and ethyl alcohol. At this time, the produced carbon dioxide gas is blocked by the gluten film formed in the dough and cannot leak to the outside, so it can inflate the dough, According to the present invention, soft and elastic bread can be manufactured by the action of raw yeast as described above, and the shape of the bread can be optimally maintained by helping the bread expand and developing the flavor.

The yolk is the yolk of an egg, and the yolk improves the texture of the bread and changes the color to be appetizing, and the fat component contained in the yolk can soften the texture of the fermented bread and give it a flavor.

The butter is made by stirring cream separated from milk, and is an emulsified animal fat that maintains a solid state at a refrigeration temperature, and contains abundant essential vitamins and minerals.

Next, it can be stirred so that the materials constituting the jungjong kneading material are uniformly mixed.

The agitation of the middle-class dough may be performed by stirring for 5 to 15 minutes at a speed of 50 to 80 revolutions/minute at a temperature of 20 to 30 ° C. When the stirring of the middle-class dough proceeds below the lower limit, There may be a problem that it is difficult for the materials contained in the middle-class dough to be uniformly stirred, and if it proceeds in excess of the above-described upper limit range, there may be a problem that the middle-class dough is aged.

Then, the stirred jungjong kneading can be aged.

The aging can recombine the gluten and ingredients of the strong flour for the middle-class dough by refrigerated storage of the stirred heavy-duty dough, and allow the middle-class dough to have elasticity by such recombination. Aging may be performed for 2 to 10 hours at a temperature of 3 to 8 ℃ and a relative humidity of 80 to 90%.

In the present invention, when the aging of the stirred middle-class dough is performed below the lower limit range, it may be difficult to obtain the desired elasticity of the dough material due to recombination of the particles of the middle-class dough material, and it is performed in excess of the above-described upper limit range. In this case, there may be a problem in that the surface of the middle-class dough is aged and the elasticity is lowered.

Next, by mixing strong flour, nurungji powder, salt, fresh yeast, sugar, and butter in a certain weight ratio to the aged middle-class dough, the main-type dough can be prepared.

The main kind dough can be prepared by mixing strong flour, nurungji powder, salt, raw yeast, sugar, butter and water for the aged middle-class dough with the aged middle-class dough, and based on 100 parts by weight of the entire middle-class dough 30-40 parts by weight of bread flour for dough, 5-10 parts by weight of nurungji powder, 1-3 parts by weight of salt, 3-8 parts by weight of raw yeast, 1-3 parts by weight of sugar, 5-10 parts by weight of butter, and 10-30 parts by weight of water It may be mixed in a weight ratio of parts by weight.

The strong flour for final dough may use organic strong flour for final dough, and 30 to 40 parts by weight may be used. may occur, and if it is included in excess of 40 parts by weight, the kneaded material becomes too much and a problem in workability may occur.

The nurungji powder prepared by the following manufacturing method may be used.

First, after removing foreign substances by washing brown rice from which the rice hulls have been removed, it is immersed in water at a certain ratio, and germinated brown rice can be prepared by germinating the brown rice.

The germinated brown rice sprouts about 1 to 3 mm by supplying appropriate moisture, temperature, and oxygen to brown rice from which the rice hulls have been peeled. These nutrients increase the body's natural healing power, prevent adult diseases, and detoxify the body by flushing out toxins.

In addition, germinated brown rice compensates for the shortcomings of brown rice and white rice. Although brown rice is rich in nutrients, it is not digested well and has a rough texture. In germinated brown rice, phytic acid, which interferes with the digestion of brown rice, is changed to phosphorus and inositol as it sprouts, so it is digested well and the nutrition of the seeds is preserved as it is not milled.

The germinated brown rice is obtained by mixing brown rice and water in a weight ratio of 1:1 to 1:2, immersing the brown rice in water, and then immersing the brown rice immersed in the water at a temperature of 25 to 35° C. for 1 to 4 days. It can be prepared by germination.

to the next. Godubap can be prepared by mixing water with the germinated brown rice and heating it.

In the present invention, the godubap is mixed with germinated brown rice and water in a weight ratio of 1:1.5 to 1:2, and then heated at a temperature of 110 to 130° C. for 30 to 60 minutes to prepare godubap suitable for culturing fermented bacteria. .

Next, after a part of the godubap is separated and stored, the fermented bacteria can be mixed with the separated and stored godubap.

The fermented bacteria may be mixed in a weight ratio of 1 to 3 parts by weight based on 100 parts by weight of the separated godubap, wherein the fermented bacteria are peptone, yeast extract, sodium citrate, glucose and distilled water, respectively, 5 to 10 parts by weight of peptone , 3 to 7 parts by weight of yeast extract, 0.1 to 0.5 parts by weight of sodium citrate, 2 to 5 parts by weight of glucose, and 50 to 80 parts by weight of distilled water to prepare a medium composition mixed in a weight ratio, and the medium composition to 75 to 80 ℃ After sterilization for 20 to 40 minutes at a temperature of 35 to 40 ℃, after cooling to a temperature of 35 to 40 ℃, based on 100 parts by weight of the medium composition Lactobacillales , Streptococcus thermophiles ( Streptococcus thermophiles ), Leukonostok mecenteroides ( Leuconostoc mesenteroides ) and Bifidobacterium longum ( Bifidobacterium longum ) After inoculation by mixing in a weight ratio of 5 to 10 parts by weight of any one known lactic acid bacteria selected from the group consisting of can be prepared by culturing for 20 to 60 hours.

In the medium composition, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms.

In addition, the sodium citrate in the medium composition can supply nutrients as minerals that maintain an optimized state for the growth of microorganisms by adjusting the pH of the medium, and the glucose is an important component for lactic acid bacteria to metabolize sugar to produce organic acids can function as

Subsequently, the godubap mixed with the fermented bacteria may be aged and fermented.

The aging fermentation of the godubap may be performed by aging and fermenting the godubap mixed with the fermented bacteria at a temperature of 35 to 40° C. for 20 to 30 hours.

Next, a fermented godubap can be prepared by mixing the fermented godubap with the remaining godubap with the fermented bacteria.

The fermented godubap may be mixed in a weight ratio of 3 to 8 parts by weight of godubap aged and fermented with fermented bacteria with respect to 100 parts by weight of godubap, and then fermented at a temperature of 40 to 42° C. for 20 to 40 hours.

Next, the godubap fermented product, wild wild plant extract, and water may be mixed.

In the present invention, the wild wild plant extract and water are mixed with the godubap fermented product, thereby increasing the fluidity of the godubap rice grains and at the same time preventing the godubap from being carbonized when preparing nurungji later, 100 weight of the godubap fermented product It may be mixed in a weight ratio of 5 to 10 parts by weight of wild wild plant extract and 3 to 7 parts by weight of water with respect to parts.

The wild wild plant extract is prepared and crushed after preparing wild wild plant in a weight ratio of 1:1:1:1:1 of cheonma, eugeunpi, white dandelion, black dandelion, and cucurbitong, and the After mixing in a weight ratio of 1000 to 2000 parts by weight of water based on 100 parts by weight of wild wild plant, it is immersed for 5 to 15 hours at a temperature of 45 to 55 ° C. After mixing 20 to 40 parts by weight of wild wild herbs in a weight ratio of 1:1:1, respectively, the pressure inside the extraction vessel at a temperature of 100 to 110° C. is in the range of 2.0 to 2.5 kgf/cm ² , and 5 to 10 By heating for a period of time, wild wild plant extract can be prepared.

Next, the fermented godubap in which the wild wild plant extract and water are mixed is compressed, heated, and dried to prepare nurungji.

In the present invention, the godubap fermented product in which the wild wild plant extract and water are mixed is filled in a lower mold having a certain shape and thickness, and the filled godubap fermented product in which the wild wild plant extract and water are mixed is pressurized and heated with a mold installed with a heating device. Thus, it can be compressed to have a certain shape.

That is, in the present invention, the heating using the heating device is performed at a temperature of 200 to 240° C. for 5 to 10 minutes, ^{and after pressing at a pressure of 3 to 7} kgf/cm 2 with the molding die, it is heated to a temperature of 50 to 55° C. It can be prepared by spraying the used air for 10 to 20 minutes.

Then, the nurungji can be pulverized to prepare nurungji powder.

The nurungji powder may be prepared by pulverizing the nurungji using a known grinder.

Next, it can be stirred so that the kneaded material of this kind is uniformly mixed.

The agitation of the original dough may be performed by stirring the original dough at a temperature of 30 to 40° C. at a stirring speed of 60 to 100 revolutions/minute for 10 to 30 minutes. If it proceeds less than, it may be difficult to uniformly stir the materials contained in this type of dough, and if it proceeds beyond the above-mentioned upper limit range, the problem of aging of the original type of dough may occur.

Thereafter, the agitated seed paste may be fermented.

Fermentation of the this type of dough may be performed to improve the flexibility and stability of the dough at the same time as the texture of the original type of dough becomes dense. It can be carried out by storing for 1 to 10 hours at

In the present invention, when the fermentation of the original type of dough is performed below the above lower limit, there may be a problem that the flexibility and stability of the dough may not be secured because sufficient fermentation and aging do not proceed, and it proceeds beyond the above upper limit. In this case, there may be a problem in that the stirred this type of dough is aged and the physical properties are lowered.

Next, after cutting the fermented Khonjong kneading material into a predetermined weight unit, the cut Khonjong kneading material may be aged.

The cutting of the fermented original dough may be variously cut according to the weight unit of the cheese croquette to be commercialized or manufactured, and the aging of the cut original dough may be performed to improve flexibility and stability.

In the present invention, the aging of the cut this type of dough may be performed by storing the cut original type of dough at a temperature of 5 to 15° C. for 1 to 15 hours, so that the cut original type of dough may be aged.

Next, it is possible to remove the gas contained in the aged this kind of dough.

The gas contained in the aged kneaded material may be removed by pressing the kneaded material of this type using a roller or the like known in the art.

Then, the original kneaded material from which the gas has been removed may be fermented.

Fermentation of the original type dough may be performed to increase the activity of raw yeast. In the present invention, the fermentation of the original type dough material from which the gas has been removed is 30 to 30°C at a temperature of 25 to 30°C and a relative humidity of 75 to 85%. This can be done by keeping it for 200 minutes.

If the fermentation of the original type dough is performed below the lower limit, the yeast activity may not be sufficient because the original type dough is not sufficiently fermented and aged. Excessive fermentation and aging of the dough may result in deterioration of physical properties.

Next, a croquette molded body is formed by putting the ingredients inside the fermented main kind dough, and an egg is released and uniformly applied to the surface of the croquette molded body, and then breadcrumbs can be coated.

The ingredients included in the croquette molded body may include cheese and yogurt cream. In the ingredients, the cheese and yogurt cream may be included in a weight ratio of 60 to 80 parts by weight of cheese and 40 to 60 parts by weight of yogurt cream.

The cheese may be a cheese prepared by the following manufacturing method.

First, you can prepare frozen mozzarella curd.

In general, mozzarella cheese is a cheese originating in Italy, and is classified as fresh cheese because it is not aged. Mozzarella cheese is made by stretching the curd made from raw sources, and has excellent elasticity and elongation properties.

Mozzarella curd made from the source is an intermediate product formed during the manufacturing process of cheese. When a curd enzyme is added to crude oil fermented with lactic acid bacteria, the crude milk is coagulated to form a network structure by calcium paracaseinate (Ca-paracaseinate). go through a reaction

The material coagulated through the coagulation reaction as described above is called curd, and the liquid separated from the curd is called whey, and mozzarella curd can be used in the present invention.

Next, the frozen mozzarella curd may be thawed and then cut to be first subdivided. In the above step, the frozen mozzarella curd may be thawed by storing the frozen mozzarella curd at a temperature of 2 to 5°C.

Next, after heating the firstly subdivided mozzarella curd with steam, it may be secondarily subdivided. In the above step, the first subdivided mozzarella curd is heated with steam and then subdivided again, so that the physical properties of the mozzarella curd can be softened so that the dough can be easily manufactured. It can be carried out by subdividing after heating the subdivided mozzarella curd by applying steam at a temperature of 130 to 140° C. and allowing it to pass through a steam terminal.

Then, the secondly subdivided mozzarella curd may be kneaded in a tumbler, and an additive may be mixed with the kneaded material and then kneaded to prepare a kneaded mixture.

In the above step, by kneading the second subdivided mozzarella curd in a tumbler and mixing the additives with the dough, and then kneading to prepare a mixed dough, to prepare a mixture in which the dough and the additives are uniformly mixed. It is possible to improve the elasticity and cohesiveness of the mixed dough, and strengthen the texture of the cheese to be prepared. After preparing a mixed dough by mixing in a weight ratio of 5 to 10 parts by weight of the powder, and then pressing for 20 to 40 minutes at a pressure of ^{4 to 6 kgf/cm 2 at a temperature of 3 to 7° C. per 10 kg of the mixed dough.} can proceed.

The lotus root (Nelumbo nucifera Gaertn) is a part used for food because the tip of the rhizome thickens in autumn. It is not too hot, so cooking with porridge is said to relieve blood stasis, and it is good for neuralgia, rheumatism, fatigue, and recovery after illness. has been widely used.

Lotus roots and leaves contain various physiologically active ingredients such as methylcorypalline, dimethylcocaeurine, β-sistosterol, kaempferol, quercetine and tannic acid. Effects, colon cancer effects, antioxidant effects and diet effects have been reported.

As the lotus root powder, a lotus root powder prepared by the following manufacturing method may be used.

First, after preparing a lotus root having excellent quality, it can be washed cleanly in water, and then the peel of the washed lotus root can be removed.

Next, the peeled lotus root may be immersed in grape juice and a browning inhibitor.

In the immersion of the lotus root from which the skin has been removed, the lotus root can be immersed in a mixed solution in which grape juice and a browning inhibitor are mixed in a weight ratio of 1:1, and the browning inhibitor is vitamin C and a salt solution in a weight ratio of 1:1. It can be prepared by mixing.

The grape juice is good for preventing blood clots and preventing adult diseases such as hypertension, arteriosclerosis and heart disease, and can help improve memory, and the salt solution used as the browning inhibitor may be a salt solution having a concentration of 0.5 to 2% by weight, After immersing in a weight ratio of 100 to 150 parts by weight of a mixture of grape juice and a browning inhibitor with respect to 100 parts by weight of the lotus root from which the skin has been removed, it may be maintained for 10 to 30 minutes.

Then, the lotus root immersed in the mixed solution of the grape juice and the browning inhibitor may be taken out to allow the components of the grape juice and the browning inhibitor to penetrate into the lotus root.

In the above step, it is possible to prevent the color of the lotus root from changing even after a long period of time by allowing the active ingredient of the grape juice and the browning inhibitor to penetrate the surface of the lotus root. can be carried out by storing for 20 to 40 minutes at a temperature of 20 to 25 °C.

Next, it is possible to steam the lotus root infiltrated with the components of the grape juice and browning inhibitor.

The steaming of the lotus root may be performed by steaming the lotus root impregnated with the components of the grape juice and the browning inhibitor for 20 to 50 minutes with steam. There is a problem that it is not made, and when it is performed in excess of the above-described upper limit range, the difference in the effect according to the increase of the steaming time may be insignificant.

Next, the steamed lotus root may be dried.

Drying of the steamed lotus root may be performed for 3 to 5 days at a temperature of 30 to 40° C. for the steamed lotus root. In order to keep the drying temperature of the lotus root constant, mechanical drying using a dryer may be used. there is.

Subsequently, the dried lotus root may be washed with any one or more acids of acetic acid or citric acid.

In the washing of the dried lotus root, the surface of the dried lotus root is washed with any one or more acids of acetic acid or citric acid, thereby improving the flavor, color, cracking and white resistance of the lotus root to be manufactured through a later fermentation process.

Next, the washed lotus root may be sprayed with a fermented solution consisting of a culture solution and lactic acid bacteria.

As the lactic acid bacteria, any one known lactic acid bacteria selected from the group consisting of Lactobacillales , Streptococcus thermophiles and Bifidobacterium longum may be used, and the culture medium is peptone. , malt extract, noni juice, sodium citrate, potassium phosphate dibasic, glucose and distilled water, and the culture medium is 15 to 25 parts by weight of peptone, malt 5 to 15 parts by weight of the extract, 0.5 to 1.5 parts by weight of sodium citrate, 0.1 to 0.3 parts by weight of potassium dibasic, 1 to 3 parts by weight of glucose, and 100 to 200 parts by weight of distilled water may be mixed in a weight ratio.

In the culture medium, the peptone is a nitrogen source that supplies proteins and supplies proteins necessary for the growth of microorganisms, and the malt extract contains various minerals, vitamin B group, and amino acids to help the growth of microorganisms. Silver is a mineral that maintains an optimized state for the growth of microorganisms by controlling the pH of the culture medium, and can supply nutrients, and the glucose can function as an important component for lactic acid bacteria to metabolize sugar to produce organic acids.

Next, the lotus root sprayed with the fermentation broth may be fermented.

Fermentation of the lotus root may be fermented by storing the lotus root sprayed with the fermentation broth for 1 to 3 days in a storage container that maintains a temperature of 50 to 55° C. and a humidity of 60 to 65%.

Then, the fermented lotus root may be dried in cold air.

Cold air drying of the lotus root may be carried out by drying the fermented lotus root with cold air at a temperature of 3 to 6° C. for 5 to 10 hours, and maintaining the fermented lotus root at a temperature of 50 to 55° C. for 3 to 7 days.

Next, the cold air dried lotus root may be crushed to prepare a lotus root powder.

Grinding of the cold-air dried lotus root may be performed using a known grinder.

Next, the cheese mixture may be manufactured by pressing and injection molding the mixture. In the above step, the cheese molded body having excellent texture can be manufactured by injection molding the mixed dough through a molding nozzle.

Next, the cheese in which the hickory wood flavor is absorbed may be prepared by smoking the injection-molded cheese molded body using hickory wood. In the above step, sawdust of hickory wood may be used to evenly absorb the scent of hickory wood in the injection-molded mixed cheese, and the smoking may be performed using a smoking chamber.

For example, by putting hickory wood sawdust and injection-molded mixed cheese in a preheated smoker, incompletely burning the hickory wood sawdust, and leaving it for 5 to 15 minutes, a cheese in which the hickory wood flavor is absorbed can be prepared there is.

The yogurt cream may be a yogurt cream prepared by the following manufacturing method.

First, the white matter may be prepared, and foreign substances or impurities adhering to the white matter may be removed.

The white powder removes scratches or wounds, selects the white powder without flaws, and then sprays air on the surface of the white powder to remove fine particles, thereby removing foreign substances or impurities, In terms of nutrition, the white maca contains a lot of ingredients such as lecithin, saponin, isoflavone, and trypsin inhibitor. These ingredients include anticancer action, lowering blood cholesterol, inhibiting fat synthesis, preventing obesity, activating intestinal motility through bowel action, and preventing constipation by facilitating defecation. It is said that the risk of contracting adult diseases is greatly reduced by ingesting it.

Next, the baektae from which the impurities are removed may be immersed in purified water.

By immersing the white ashes immersed in the purified water at a temperature of 15 to 20° C. for 11 to 13 hours, it is possible to prepare a soft white powder by absorbing moisture into the white chickpeas. In the present invention, when the immersion of the white powder is carried out below the lower limit range, a problem may occur that the white powder does not sufficiently absorb moisture and thus the white powder does not expand in an ecology that is easy to extract, and exceeding the above upper limit range If it is performed, there may be a problem in that the manufacturing process time or cost is delayed.

Next, the white powder immersed in the purified water can be heated in a bath.

According to the present invention, by heating the baektae immersed in purified water in a hot water bath as described above, the anti-nutritional factor contained in the baektae disappears, so that the digestibility and absorption rate of the baektae can be increased. By inactivating this enzyme, it is possible to remove the fishy taste and off-flavor peculiar to baektae from the prepared yogurt cream.

Heating of the white rice bath can be carried out using a bean cooker, which is a processing machine, and the bath heating is heated by mixing white rice and purified water in a weight ratio of 1:9 to 2:8, and the heating temperature is 90 to It may proceed for 20 to 40 minutes at a temperature of 100 ℃.

Subsequently, a mixture stock solution may be prepared by grinding the mixture of purified water and white fermented water heated in the bath.

Grinding of the mixture may be performed by adding a mixture of purified water heated in a hot water and white powder to a grinder so that the particle size of the white powder is 50 to 500 μm. In the present invention, when the particle size of the white powder exceeds 500 μm, when the particle size of the white powder is too large, there may be a problem that the active nutrients contained in the white powder are not sufficiently extracted, and when the white powder is pulverized to less than 50 μm, There may be a problem that the mixed stock solution contains a large amount of white powdery particles.

Next, after transferring the mixed undiluted solution from which the white powder is pulverized to an extraction tank, useful components can be extracted from the pulverized white powder.

In the present invention, the extraction of the mixed solution from which the white powder is pulverized can be performed for 20 to 40 minutes at a temperature of 85 to 95 °C. It may not be, and when it is carried out in excess of the upper limit range, the physical properties of the extracted white powder may be changed due to the high temperature.

Next, from the mixed stock solution, white fermented okara and useful components may be separated from the extracted stock solution.

The separation can separate the okara and the stock solution by using a decanter, the decanter is a centrifugal separator used for the purpose of separating a solid-liquid system with a lot of solids, and the decant A stock solution from which okara is separated can be obtained by using a fermenter.

Then, the stock solution may be sterilized using a sterilization deodorizer and then deodorized.

In the present invention, the sterilization and deodorization is performed using a sterilization deodorizer under a pressure of 400 to 500 bar and at a temperature of 80 to 90 ° C. for 10 to 20 minutes and then sterilizing and deodorizing at a temperature of 45 to 50 ° C. can proceed.

Next, the sterilized and deodorized stock solution is transferred to a fermentation tank, the additive is added, and the mixture is stirred, and the complex lactic acid bacteria are added to the added stock solution and then fermented to prepare a fermentation stock solution.

In the present invention, the sterilized and deodorized stock solution is transferred to a fermentation tank, and 0.1 to 0.2 parts by weight of sea salt and 2 to 4 parts by weight of blueberry puree are added to 100 parts by weight of the sterilized and deodorized stock solution in the fermentation tank, and then 80 to 90 parts by weight After stirring at ℃, sterilization for 10 to 15 minutes, and then lowering the temperature to 50 to 55 ℃ using a cooling device, 5 to 8 parts by weight of the flacto-oligosaccharide may be added based on 100 parts by weight of the sterilized and deodorized stock solution. Thereafter, 0.01 to 0.05 parts by weight of the complex lactic acid bacteria is added based on 100 parts by weight of the stock solution to which the sea salt, blueberry puree and flacto oligosaccharide are added at 40 to 42 ℃, and after stopping stirring at 30 to 40 ℃ for 200 to 300 minutes Fermentation can proceed.

The lactic acid strains used as the complex lactic acid bacteria include Streptococcus thermophilus , Lactobacillus acidophilus , Bifidobacterium lactis , Lactobacillus delbrucky sub. Bulgaricus ( Lactobacillus delbrueckii subsp , bulgaricus ), Lactobacillus paracasei ( Lactobacillus paracasei ) and Lactobacillus rhamnosus ( Lactobacillus rhamnosus ) Any one or more strains selected from the group consisting of may be used.

Next, a yogurt cream can be prepared by cooling the fermentation stock solution to 5 to 7° C. while stirring, and adding 5 to 7 parts by weight and 5 to 10 parts by weight of strawberry puree per 100 parts by weight of the cooled fermentation stock solution. there is.

Next, the croquette molded body coated with the bread crumbs may be baked in an oven.

For example, in the above step, the croquette molded body coated with the bread crumbs may be put into an oven and then baked for 5 to 10 minutes.

Subsequently, a cheese croquette can be prepared by frying the croquette molded body baked in the oven in oil.

For example, in the above step, the croquette molded body baked in the oven may be fried for 5 to 20 seconds.

Hereinafter, a preferred embodiment of a method for producing a cheese croquette according to the technical spirit of the present invention will be described in more detail.

<Example>

First, 30 parts by weight of stevia extract, 1500 parts by weight of strong flour for dough dough, 15 parts by weight of salt, 60 parts by weight of powdered milk, 80 parts by weight of yogurt powder, 20 parts by weight of raw yeast, 750 parts by weight of water, 250 parts by weight of egg yolk and 400 parts by weight of butter After mixing in a weight ratio of parts by weight, the mixture was stirred to prepare a middle-class dough.

Next, the stirred jungjong dough was aged for 6 hours at a temperature of 5 to 6 ℃ and a relative humidity of 85 to 86%.

Next, based on 100 parts by weight of the entire aged dough, 35 parts by weight of strong flour, 7 parts by weight of nurungji powder, 2 parts by weight of salt, 5 parts by weight of raw yeast, 2 parts by weight of sugar, 7 parts by weight of butter Part and 20 parts by weight of water were mixed and stirred to prepare a kneaded material of the present species, and the kneaded material of the present species was fermented by storing it at a temperature of 30 to 31°C for 7 hours.

Then, the fermented Khonjong kneaded material was cut into a constant weight unit, and then stored at a temperature of 10 to 12° C. for 10 hours, thereby aging the cut Khonjong kneading material.

Next, after removing the gas contained in the aged kneaded material, the degassed kneaded material was fermented by storing the degassed kneaded material at 27 to 28° C. and 78 to 80% relative humidity for 120 minutes.

Next, put the ingredients included in the fermented dough in a weight ratio of 70 parts by weight of cheese and 50 parts by weight of yogurt cream to form a croquette molded body, release an egg and apply it evenly on the surface of the croquette molded body, and then use breadcrumbs coated.

Then, the breadcrumb-coated croquette molded body was baked in an oven for 7 minutes, and then the baked croquette molded body was fried to prepare a cheese croquette.

< Comparative Example 1 >

A cheese croquette was prepared in the same manner as in Example, but in Comparative Example 1, a cheese croquette was prepared without stevia extract.

< Comparative Example 2 >

A cheese croquette was prepared in the same manner as in Example, but in Comparative Example 2, a cheese croquette was prepared without cheese as an ingredient.

< Comparative Example 3 >

A cheese croquette was prepared in the same manner as in Example, but in Comparative Example 3, a cheese croquette was prepared without including lotus root powder and yogurt cream.

< Sensory evaluation >

As described above, sensory evaluation was performed on the taste, flavor, texture, and preference of the cheese croquettes prepared in Examples and Comparative Examples 1, 2 and 3, and the results are shown in [Table 2] below. The sensory test was conducted on 50 food-related experts and general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste sense of organization zest texture Overall Preference Example 8.5 8.6 8.4 8.4 8.5 Comparative Example 1 7.9 7.9 8.0 8.1 8.0 Comparative Example 2 7.4 7.4 7.1 7.3 7.3 Comparative Example 3 7.1 7.0 7.1 7.2 7.1

As shown in the above [Table 2], as a result of comparing the taste, texture, flavor, texture, and overall preference of the examples prepared in Examples and the cheese croquettes prepared in Comparative Examples 1, 2 and 3, It was found that the cheese croquettes prepared according to Examples were superior in overall taste, texture, flavor, texture and overall preference compared to the cheese croquettes prepared according to Comparative Examples.

This is because the cheese croquettes prepared according to the Examples harmoniously contain stevia extract, cheese and yogurt cream, etc. .

In the above, a preferred embodiment of the present invention has been described, but those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Prepare ingredients including stevia extract, strong flour for dough, salt, milk powder, yogurt powder, raw yeast, water, egg yolk and butter,
The prepared ingredients are weighed and mixed in a certain weight ratio to prepare a middle-class dough, wherein the middle-class dough is 20 to 40 parts by weight of stevia extract, 1000 to 2000 parts by weight of strong flour for middle-class dough, 5 to 25 parts by weight of salt, and powdered milk. 30 to 100 parts by weight, 50 to 100 parts by weight of yogurt powder, 15 to 25 parts by weight of raw yeast, 500 to 1000 parts by weight of water, 100 to 400 parts by weight of egg yolk, and 300 to 500 parts by weight of butter.
The middle-class dough is stirred for 5 to 15 minutes at a rate of 50 to 80 revolutions/minute at a temperature of 20 to 30° C.,
The stirred jungjong dough is aged for 2 to 10 hours at a temperature of 3 to 8 ° C and a relative humidity of 80 to 90%,
30 to 40 parts by weight of strong flour for basic dough, 5 to 10 parts by weight of nurungji powder, 1 to 3 parts by weight of salt, 3 to 8 parts by weight of raw yeast, 1 to 3 parts by weight of sugar, 5 to 5 parts by weight of butter 10 parts by weight and 10 to 30 parts by weight of water are mixed to prepare a kneaded product of this kind,
Agitating the main kind of dough,
Fermented by storing the agitated seed dough at a temperature of 25 to 35° C. for 1 to 10 hours,
After cutting the fermented main seed dough into a certain weight unit, the cut main seed dough is aged, and the aging of the cut main seed dough is 1 to 15 at a temperature of 5 to 15 ° C. It is stored for a period of time and aged,
To remove the gas contained in the aged kneaded material,
The degassed dough is stored for 30 to 200 minutes at a temperature of 25 to 30 ° C and a relative humidity of 75 to 85% and fermented,
A croquette molded body is formed by putting a filling material containing 60 to 80 parts by weight of cheese and 40 to 60 parts by weight of yogurt cream inside the fermented raw dough, and after releasing an egg, uniformly apply it on the surface of the croquette mold, and then bread crumbs coated,
After putting the breadcrumb-coated croquette molded body into an oven, bake for 5 to 10 minutes,
Including the process of frying the baked croquette molded body in oil for 5 to 20 seconds in the oven,
The cheese is prepared by preparing a frozen mozzarella curd, thawing the frozen mozzarella curd, and then cutting and first subdividing, but thawing of the frozen mozzarella curd is carried out by storing at a temperature of 2 to 5 ° C., the first subdivided After heating the mozzarella curd with steam, the second subdivision is performed, but the steam heating is performed by applying steam at a temperature of 130 to 140° C. to the first subdivided mozzarella curd, passing it through a steam terminal, heating it, and then subdividing, In 100 parts by weight of the dough prepared by kneading the second subdivided mozzarella curd in a tumbler, mixing the additives with the dough formed, and kneading the dough to prepare a mixed dough, and kneading the second subdivided mozzarella curd in a tumbler After preparing a mixed dough by mixing in a weight ratio of 5 to 10 parts by weight of lotus root powder, the mixed dough ^{is pressed at a temperature of 3 to 7 ° C. at a pressure of 4 to 6 kgf / cm 2} for 20 to 40 minutes. It proceeds by kneading, pressurizing the mixed dough and injection molding to produce a cheese molded body, and smoking the injection molded cheese molded body using hickory wood to produce a cheese in which the hickory tree flavor is absorbed How to make cheese croquettes.
delete delete A cheese croquette prepared by the method of claim 1.