KR102301497B1 - Cucumber pikle hot dog and method for preparing the same - Google Patents

Abstract

The present invention relates to a pickled cucumber corn dog and a method for preparing the same. More specifically, the present invention relates to a pickled cucumber corn dog having improved taste, texture, and palatability. A primary batter of the corn dog contains finely chopped pickled cucumber.

Description

Pickle pickle hot dog and manufacturing method thereof

The present invention relates to a pickled cucumber hot dog and a method for manufacturing the same, and more particularly, to a pickled cucumber hot dog with improved taste, texture, and preference.

In Korea, in general, hot dog sausages are coated with a dough made by mixing flour and auxiliary materials and fried in oil, which is used as a popular snack. There is also a type of hot dog that is eaten with a sausage sandwiched between long pieces of bread and sprinkled with vegetables or sauce. In Korea, both are called hot dogs without distinction, but in English, sausages coated in dough and fried in oil are called corn dogs, and those sandwiched between long breads are called hot dogs. Hereinafter, in the present specification, "hot dog" means corn dog in English.

The hot dog currently sold in the market is a type of food in which the outside of the sausage is covered with a hot dog skin and bread made of flour. It is manufactured in a form that is thickly wrapped with dough and fried in oil.

On the other hand, with the popularity of hot dogs, many technologies have been introduced, such as changing the main ingredient of hot dog blood to rice or various substances, or adding various substances to improve the taste of hot dog blood. In addition, in order to change the texture, a lot of techniques such as frying by additionally coating the hot dog skin with breadcrumbs, potato slices, etc. are being introduced. In addition, in order to change the taste, a myriad of hot dogs using various substances such as rice cake, cheese, sweet potato, etc. instead of the internal sausage have been developed.

In other words, the improved hot dogs are only developing technology to replace hot dog blood or sausage, and there is almost no other hot dog idea.

Korean Patent Publication No. 10-2020-0065783 Korean Patent Laid-Open Patent 10-2016-0005951

The present invention relates to a hot dog of a novel idea, and an object of the present invention is to provide a hot dog that can taste both a typical hot dog and a corn dog at the same time.

In addition, an object of the present invention is to provide a hot dog with improved texture, taste and preference by mixing and using the contents, cucumber pickle, and bread in an optimal ratio.

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

In order to achieve the above object, according to an embodiment of the present invention, a first layer of bread that wraps the contents of at least one of meat and sausage packaged in collagen edible vinyl, and includes chopped cucumber; There is provided a pickled cucumber hot dog comprising a second bread layer surrounding the first bread layer.

In this case, the amount of chopped cucumber pickles may be 10 to 50 parts by weight based on 100 parts by weight of the first bread layer.

In addition, a thickness ratio of the first bread layer and the second bread layer may be 1:1 to 1:3.

On the other hand, according to another embodiment of the present invention, the step of coating the surface of the contents of at least one of meat and sausage packaged in a collagen edible vinyl with a primary dough containing chopped cucumber pickles and flour, and the primary dough There is provided a method for producing a pickled cucumber hot dog comprising the step of frying after coating the surface of the with a secondary dough containing flour.

later. After applying the first dough, the first frying step may be further included.

In addition, based on 100 parts by weight of the first dough, the chopped cucumber pickle may be 10 to 50 parts by weight.

In addition, the thickness ratio of the first dough and the second dough may be 1:1 to 1:3.

The present invention has the advantage of being able to graft American-style hot dogs and corn dogs into one form by using pickles that wrap the contents.

On the other hand, the present invention has an advantage in that it is possible to provide a hot dog with improved texture, taste, and preference by mixing and using the contents, cucumber pickle, and bread in an optimal ratio.

1 is a perspective view of a cucumber pickle hot dog according to an embodiment of the present invention.
2 is a cross-sectional view of a cucumber pickle hot dog according to an embodiment of the present invention.
3 is a cross-sectional view of a pickled cucumber hot dog according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims are not to be construed as being limited to conventional meanings, and the inventor must properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Accordingly, the configurations described in the embodiments described in this specification are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and variations.

1 is a perspective view of a pickled cucumber hot dog according to an embodiment of the present invention. Referring to FIG. 1 , a pickled cucumber hot dog 100 according to an embodiment of the present invention wraps the contents 10 of at least one of meat and sausage packaged in a collagen edible vinyl, and a primary containing chopped cucumber pickles. It may include a bread layer 20 and a secondary bread layer 30 surrounding the first bread layer 20 .

The contents 10 applicable to the present invention may be used individually or in a mixture of meat or sausage, wherein the meat is minced beef, minced pork, minced chicken, minced duck meat, etc. Meat used as food is limited It can be used without, mixed or used alone.

On the other hand, in addition to meat and sausage, various materials such as fish cake, cheese, rice cake, sweet potato, etc. may be included in the contents in various forms, and the materials and forms may be variously modified and used according to the taste of the ingestor.

In addition, according to another embodiment of the present invention, the contents may be packaged and used in a collagen edible vinyl, wherein the collagen edible vinyl is a safe ingredient for the human body, and products applied in the art may be used without limitation. By using the collagen edible vinyl, there is an advantage in that it is possible to work more efficiently and hygienically when manually filling the cucumber pickles.

On the other hand, cucumber pickles applicable to the present invention are not limited to terms such as pickled cucumbers, cucumbers, and pickles, and those made by adding salt, vinegar, spices, etc. to cucumbers in the art can be used without limitation, and the operation is not limited. It is preferable to use it by mincing it for easy use.

In addition, it may be used to further include red pepper to improve synergy with cucumber pickle, and the amount and type of red pepper can be adjusted according to the taste of the ingestor, so it can be used as a marketing means.

In addition, according to an embodiment of the present invention, the amount of chopped cucumber pickles may be 20 to 50 parts by weight, preferably 20 to 30 parts by weight, based on 100 parts by weight of the first bread layer. If the amount of chopped cucumber pickles exceeds 50 parts by weight, the proportion of salty and sour taste increases and the overall taste is disturbed.

Meanwhile, according to another embodiment of the present invention, the thickness ratio of the first bread layer and the second bread layer may be 1:1 to 1:3, more preferably 1:2. When the above range is satisfied, there is an advantage in that the overall taste balance is harmonized, and texture, taste, and preference can be increased.

In addition, according to another embodiment of the present invention, applying the surface of the contents of at least one of meat and sausage packaged in collagen edible vinyl with a primary dough containing chopped cucumber pickles and flour (S10) and the above 1 There is provided a method for producing a pickled cucumber hot dog, comprising a step (S20) of frying after coating the surface of the tea dough with a secondary dough containing wheat flour.

In the step of applying the primary dough (S10), a dough prepared by adding chopped cucumber pickles to a mixture of strong flour, starch, whole white sugar, salt, etc. may be used, and the chopped cucumber pickles are added to 100 parts by weight of the total primary dough 20 to 50 parts by weight, or preferably 20 to 30 parts by weight, may be added. At this time, when less than 20 parts by weight of chopped cucumber pickle is added, there is a problem in that the taste of the pickled cucumber does not affect the taste, texture, and preference. On the other hand, when it exceeds 50 parts by weight, the specific gravity of salty and sour taste increases, so there is a problem that the overall taste is not balanced, and the dough does not stick to the contents, so that a hot dog form cannot be manufactured.

Meanwhile, according to an embodiment of the present invention, the secondary dough may be prepared by mixing strong flour, starch, whole white sugar, salt, etc. In this case, the thickness ratio of the primary dough and the secondary dough is 1:1 to 1: 3, or preferably 1:2. When the above range is satisfied, there is an advantage in that the overall taste balance is harmonized, and texture, taste, and preference can be increased.

In addition, according to another embodiment of the present invention, after applying the first dough, before applying the second dough, it may further include the step of first frying only the first dough, if the first dough is fried first, after, After applying the secondary dough, even if it is fried at a high temperature for a short time, if the whole hot dog is cooked evenly, there is an advantage that it can provide the crispy texture of the hot dog at the same time.

On the other hand, the present inventors have discovered through countless experiments that, when chopped cucumber pickles are added only to the primary dough, it is possible to reproduce the taste of an American hot dog while maintaining the characteristic crispy texture of corn dogs.

Hereinafter, the present invention will be described in more detail by way of Examples, but it is clear that the present invention is not limited by the Examples.

Preparation Example 1: Preparation of Pickles

Two days after adding vinegar water, vinegar and sugar in a 2:1:1 ratio, pickling spice 10g, salt 5g, and 3 bay leaves. Pickled cucumbers were prepared by aging.

Preparation Example 2: Preparation of the primary dough

After preparing by sieving 300g of bread flour, 2g of salt, and 50g of sugar, add 1 egg and 5g of yeast to the sifted powder, add 150ml of lukewarm water, mix the dough and knead continuously to make a lump. Thereafter, the dough was fermented until the volume doubled to prepare a bread dough, and 80 g of pickles prepared in Preparation Example 1 were chopped and added thereto to prepare 400 g of a primary dough.

Preparation Example 3: Preparation of primary dough

400 g of a primary dough was prepared in the same manner as in Preparation Example 2, except that 100 g of cucumber pickle was used.

Preparation Example 4: Preparation of primary dough

400 g of primary dough was prepared in the same manner as in Preparation Example 2, except that 150 g of cucumber pickle was used.

Preparation Example 5: Preparation of primary dough

400 g of a primary dough was prepared in the same manner as in Preparation Example 2, except that 200 g of cucumber pickle was used.

Preparation Example 6: Preparation of primary dough

400 g of a primary dough was prepared in the same manner as in Preparation Example 2, except that 50 g of cucumber pickles were used.

Preparation Example 7: Preparation of primary dough

400 g of a primary dough was prepared in the same manner as in Preparation Example 2, except that 250 g of cucumber pickle was used.

Preparation Example 8: Preparation of secondary dough

After preparing by sieving 300g of bread flour, 2g of salt, and 50g of sugar, add 1 egg and 5g of yeast to the sifted powder, add 150ml of lukewarm water, mix the dough and knead continuously to make a lump. Thereafter, it was fermented until the volume doubled to prepare a bread dough.

Example 1: Preparation of cucumber pickle hot dog

After wrapping the sausage so that the thickness of the primary dough of Preparation Example 2 became 1 cm, it was fried for 5 minutes in cooking oil heated to 180 ° C. and cooled for 10 minutes. Thereafter, the secondary dough of Preparation Example 8 was wrapped to have a thickness of 2 cm, and then fried in cooking oil heated to 180° C. for 7 minutes, cooled for 1 minute, and further fried for 1 minute to prepare a cucumber pickle hot dog.

Example 2: Preparation of cucumber pickle hot dog

A cucumber pickle hot dog was prepared in the same manner as in Example 1, except that the primary dough of Preparation Example 3 was used.

Example 3: Preparation of cucumber pickle hot dog

A cucumber pickle hot dog was prepared in the same manner as in Example 1, except that the primary dough of Preparation Example 4 was used.

Example 4: Preparation of cucumber pickle hot dog

A cucumber pickle hot dog was prepared in the same manner as in Example 1, except that the primary dough of Preparation Example 5 was used.

Comparative Example 1: Preparation of cucumber pickle hot dog

After wrapping the sausage so that the thickness of the first dough of Preparation Example 6 became 1 cm, it was fried for 5 minutes in cooking oil heated to 180 ° C. and cooled for 10 minutes. Thereafter, the secondary dough of Preparation Example 8 was wrapped to have a thickness of 2 cm, and then fried in cooking oil heated to 180° C. for 7 minutes, cooled for 1 minute, and further fried for 1 minute to prepare a cucumber pickle hot dog.

Comparative Example 2: Preparation of cucumber pickle hot dog

A cucumber pickle hot dog was prepared in the same manner as in Comparative Example 1, except that the primary dough of Preparation Example 7 was used.

Comparative Example 3: Preparation of hot dogs

After wrapping the sausage having a thickness of 3 cm, the secondary dough of Preparation Example 8 was fried for 15 minutes in cooking oil heated to 180° C., cooled for 1 minute, and further fried for 1 minute to prepare a hot dog.

Comparative Example 4: Preparation of cucumber pickle hot dog

After wrapping the sausage having a thickness of 3 cm, the first dough of Preparation Example 1 was fried for 15 minutes in cooking oil heated to 180° C., cooled for 1 minute, and further fried for 1 minute to prepare a hot dog.

Experimental example: sensory evaluation of hot dogs

For the hot dogs prepared according to Examples 1 to 4 and Comparative Examples 1 to 4, texture, taste, and preference were analyzed for 20 Korean adults, 10 elementary school students between 8 and 12 years old, and 10 foreigners. The test was performed.

At this time, all tests were performed as a blind test. The results were evaluated according to the evaluation criteria shown in Tables 1 to 3 to show the test results. The average of the results scored by the subject is shown in Tables 4 to 6 below.

Referring to Table 4 below, for the pickled cucumber hot dog prepared according to the embodiment of the present invention, it was evaluated that the surface felt very crispy. On the other hand, in the case of Comparative Example 4 using only the primary dough, it was evaluated that the surface was slightly crispy.

In addition, referring to Tables 5 and 6 below, for the pickled cucumber hot dog prepared according to the embodiment of the present invention, the taste is good, the flavor and the umami can be sufficiently felt, Thus, excellent taste and palatability were exhibited.

However, in the case of Comparative Examples 1 and 3, they answered that they felt the taste, but were somewhat bland, and had little flavor and umami.

In addition, in the case of Comparative Examples 1 to 4, if it is an unavoidable situation, eat a little or eat it about once a week, indicating a poor result in terms of preference.

Therefore, it was confirmed that the pickled cucumber hot dog prepared according to the embodiment of the present invention can be enjoyed and preferred by Korean adults as well as elementary school students and foreigners between the ages of 8 and 12.

Degree of evaluation of the taste of hot dogs 0 points soggy 1 point crisp at night 2 points crispy 3 points very crispy

degree of taste 0 points no taste is felt 1 point The taste is felt, but it is slightly bland, and the flavor and umami taste are low. 2 points It is salty, and the taste is not harmonious. 3 points I felt the flavor to some extent, but I didn't feel the umami taste. 4 points The taste was good, and the flavor and umami were sufficiently felt.

Degree of preference evaluation 0 points I don't think I'll ever eat it again. 1 point If there is an unavoidable situation, I think I will eat a little. 2 points You can eat it about once a week. 3 points You can eat it about 3 times a week. 4 points You can eat it about 5 times a week.

division taste evaluation Example 1 3 Example 2 3 Example 3 3 Example 4 3 Comparative Example 1 3 Comparative Example 2 3 Comparative Example 3 3 Comparative Example 4 One

division taste evaluation Example 1 3 Example 2 4 Example 3 4 Example 4 4 Comparative Example 1 One Comparative Example 2 2 Comparative Example 3 One Comparative Example 4 2

division Preference evaluation Example 1 3 Example 2 4 Example 3 4 Example 4 3 Comparative Example 1 2 Comparative Example 2 One Comparative Example 3 2 Comparative Example 4 One

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it will be clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

10: Sausage
20: 1st bread layer
30: Second Bread Layer
40: Collagen edible vinyl
100, 200: cucumber pickle hot dog

Claims (7)

delete delete delete Applying the surface of the contents of at least one of meat and sausage packaged in collagen edible vinyl with a primary dough containing strong flour, salt, sugar, red pepper and chopped cucumber;
After applying the first dough, first frying; and
After coating the surface of the primary dough with the secondary dough containing flour, frying;
The first dough is formed by sieving the strong flour, salt and sugar to form a powder;
adding eggs and yeast to the powder and mixing the dough;
fermenting until the volume of the dough is doubled; and
With respect to 100 parts by weight of the first dough, adding 20 to 50 parts by weight of the chopped cucumber pickle;
The thickness ratio of the first dough and the second dough is 1:1 to 1:3, the method for producing a pickled cucumber hot dog. delete delete delete

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