KR102504480B1 - Frozen churros and manufacturing method thereof - Google Patents

Abstract

The present invention relates to frozen churros and a manufacturing method thereof and frozen churros which is easy to store and distribute while maintaining the crunchy and savory taste of churros and contains excellent nutrients such as dietary fiber, vitamins, and calcium to be used as a nutritious snack for children, and a manufacturing method thereof. To this end, the method comprises the steps of: mixing wheat flour, processed grain products, starch, sugar, and salt to form a premix; aging the premix for 6 to 18 hours; adding edible oil and water to the aged premix and kneading the mixture to form a dough; forming the dough into a predetermined shape; frying the molded dough in a temperature range of 160 to 210℃ to form churros; inspecting the fried churros to remove defective products; and rapidly cooling the churros from which the defective products have been removed to acquire frozen churros.

Description

Frozen churros and its manufacturing method {FROZEN CHURROS AND MANUFACTURING METHOD THEREOF}

The present invention relates to a frozen churros and a method for manufacturing the same, and more particularly, while maintaining the crispy and savory taste of the churros, it is easy to store and distribute, and contains excellent nutrients such as dietary fiber, vitamins and calcium. It relates to frozen churros that can be used as a nutritious snack for children and a manufacturing method thereof.

In general, outdoor or amusement parks sell various snacks or snacks, among which Churros, a traditional Spanish donut made by making dough into sticks and frying in oil, is the most popular.

After kneading the churros through a kneading machine, the dough is put into an extruder to form a bar shape with a concave-convex shape around the surface, and then the churros cut to a certain size are put in a milking machine, fried, and then sprinkled with sugar and cinnamon powder to eat. .

These churros are shaped like a rod with continuous ribs along the longitudinal direction around the surface, and their taste is a complex combination of bread, rice cake, and fried food, and is popular as a snack for children because it is crispy on the outside and soft and chewy on the inside.

Although churros are fried in oil, they have a crispy taste and are favored by consumers. In order to impart a crispy taste, they must have uniform pores in the tissue and need to be small in weight and bulky.

In the method of manufacturing such a crispy, low-weight and bulky churros, first, the dough is put into a molding machine, the dough is drawn out in a circular bar shape with continuous valleys around the surface, and the dough is cut into appropriate lengths through a cutter. Conveyor It is continuously put into a milking machine installed and transported, fried in oil, and then subjected to an oiling process.

Therefore, in order to manufacture and sell churros, since the dough used must be prepared whenever necessary, the manufacturing time is very long and the storage of the dough is not easy.

Republic of Korea Patent Publication No. 10-2016-00016150

The present invention is to solve the above problems, and to provide a frozen churros and a manufacturing method thereof that are easy to store and distribute while maintaining the crispy and savory taste of the churros.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to form a premix by combining wheat flour, processed grain products, starch, sugars, and salt; aging the premix for 6 to 18 hours; Forming a dough by adding edible oil and water to the aged premix and kneading; Forming the dough into a predetermined shape; Forming churros by milking the molded dough at a temperature range of 160 ° C to 210 ° C; Inspecting the fried churros and removing defective products; It can be achieved by a frozen churros manufacturing method including; and rapidly cooling the churros from which the defective products are removed to obtain frozen churros.

Specifically, the wheat flour may be characterized in that it includes at least one selected from the group consisting of strong flour, medium flour, soft flour, whole wheat flour, and combinations thereof.

Specifically, the aging of the premix may be performed at a temperature range of 20 ° C to 60 ° C.

Specifically, the saccharide may include at least one selected from the group consisting of sugar, powdered sugar, starch syrup, honey, fructose, glucose, sorbitol, maltitol, and combinations thereof.

Specifically, the edible oil may include at least one selected from the group consisting of vegetable oil, animal fat, margarine, butter, shortening, and combinations thereof.

According to the present invention, compared to churros prepared by just kneading, the crispy and savory taste of churros is preserved as it is, and the palatability is high, and excellent antioxidant and anti-inflammatory effects are included You can make frozen churros that you can keep.

In addition, the frozen churros prepared according to the present invention is easy to distribute as a frozen product, and can be stored for a long period of time due to its excellent stability, so it can be used in various ways as a nutritious snack at home and in restaurants.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

1 is a flowchart showing a method for manufacturing frozen churros according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

In addition, unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of skill in the art to which this invention belongs, and in case of conflict, this specification including definitions of will take precedence.

In order to clearly explain the proposed invention in the drawings, parts irrelevant to the description are omitted, and similar reference numerals are attached to similar parts throughout the specification. And, when a certain component is said to "include", this means that it may further include other components without excluding other components unless otherwise stated. Also, a “unit” described in the specification means one unit or block that performs a specific function.

In each step, the identification code (first, second, etc.) is used for convenience of description, and the identification code does not describe the order of each step, and each step does not clearly describe a specific order in context. It may be performed differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the reverse order.

Hereinafter, embodiments and embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. However, it may not be limited to these implementations and examples and drawings herein.

One aspect of the present application, forming a premix by combining wheat flour, processed grain products, starch, sugars, and salt; aging the premix for 6 to 18 hours; Forming a dough by adding edible oil and water to the aged premix and kneading; Forming the dough into a predetermined shape; Forming churros by milking the molded dough at a temperature range of 160 ° C to 210 ° C; Inspecting the fried churros and removing defective products; And rapidly cooling the churros from which the defective products are removed to obtain frozen churros.

According to the present invention, compared to churros prepared by just kneading, the crispy and savory taste of churros is preserved as it is, and the palatability is high, and excellent antioxidant and anti-inflammatory effects are included You can make frozen churros that you can keep. In addition, the frozen churros prepared according to the present invention is easy to distribute as a frozen product, and has the advantage that it can be used in various ways as a nutritious snack at home and restaurants because the formulation is excellent in stability and can be stored for a long period of time.

Hereinafter, a method for manufacturing frozen churros according to the present invention will be described in detail with reference to FIG. 1 .

First, a premix is formed by combining wheat flour, processed grain products, starch, sugars, and salt.

In one embodiment, the wheat flour, processed grain products, starch, saccharides, and salt may be prepared after loosening the agglomerated parts through a sieve.

In one embodiment, the wheat flour may be characterized in that it includes one or more selected from the group consisting of strong flour, medium flour, soft flour, whole wheat flour, and combinations thereof.

In one embodiment, the wheat flour may be included in about 20 to about 50% by weight. If the wheat flour is included in less than about 20% by weight, the shape of churros may not be easily formed, and if it exceeds about 50% by weight, palatability may decrease.

As a component of the premix, processed grain products are added to improve the palatability of churros produced with a savory taste, and are manufactured and processed using grains such as rice, wheat, corn, etc. as the main ingredient according to the Ministry of Food and Drug Safety, or food Or it may mean processing by adding food additives. For example, the processed grain product may include at least one selected from the group consisting of rice flour, barley flour, corn flour, malt, mung bean flour, and combinations thereof, but is not limited thereto.

In one embodiment, the processed grain product may be included in about 20 to about 50% by weight. If the grain product is included in less than about 20% by weight, the effect of improving the preference obtained by including the processed grain product may be insignificant, and if it exceeds about 50% by weight, molding may be difficult.

As a component of the premix, starch is added to adjust the texture and texture of the churros, for example, corn starch, sorghum starch, sweet potato starch, potato starch, tapioca starch, and combinations thereof. It may contain one or more selected from the group. Specifically, the starch may include corn starch.

In one embodiment, the starch may be included in about 5 to about 25% by weight. If the starch is included in less than about 5% by weight, the dough becomes too hard and a problem may occur in texture, and if it exceeds about 25% by weight, it may be difficult to implement a unique crispy texture.

As a component of the premix, sugars are added to give the frozen churros a sweet taste and soft texture, for example, sugar, powdered sugar, starch syrup, honey, fructose, glucose, sorbitol, maltitol, and It may be characterized by including one or more selected from the group consisting of combinations thereof. Specifically, the saccharide may include sugar.

In one embodiment, the saccharide may be included in about 1 to about 15% by weight. If the saccharide is less than about 1% by weight, the degree of preference of the frozen churros produced may decrease, and if it exceeds about 15% by weight, the saccharide may not be easily mixed, resulting in a crunchy texture.

In one embodiment, the salt may be included in about 0.01 to 1% by weight. If the salt is included in less than about 0.01% by weight or exceeds about 1% by weight, the degree of acceptability may decrease.

In one embodiment, the blending step may be blended in the order of sifted grain products, flour, starch, salt, and sugars. For example, sifted grain products are first put into a blender and mixed for about 1 minute to about 5 minutes, then wheat flour is added and blended for about 1 minute to about 5 minutes, and starch, salt, and sugars are added. and mixing for about 1 minute to about 10 minutes to form a premix.

In one embodiment, the premix may further include about 1 to 5% by weight of Gondalbi leaf extract. Gondalbi leaf extract is extracted from the leaves of Gondalbi, a perennial plant resembling bear stink, and serves to impart umami to prepared churros and enhance its shelf life through high antioxidant and antibacterial activity. If the Kondalbi leaf extract is included in an amount of less than about 1% by weight, the effect of improving the umami taste and shelf life resulting from the inclusion of the Kondalbi leaf extract may not be sufficiently exhibited, and if it exceeds about 5% by weight, a bitter taste may appear .

In one embodiment, the premix may further include about 1 to 5% by weight of lentil bean powder. The lentil powder may mean powdered lentils, which are legumes in the shape of a convex lens. The lentil beans are rich in high-quality protein and dietary fiber, and exhibit an effect of lowering cholesterol and controlling blood sugar, so that they can be added during the manufacture of churros to exhibit high pharmacological effects. In addition, the lentil bean powder can enhance the palatability of churros by exhibiting a savory flavor.

In one embodiment, the lentil bean powder may be further included in about 1 to 5% by weight. If the lentil bean powder is included in less than about 1% by weight, the pharmacological effect and palatability improvement effect resulting from the inclusion of the lentil bean powder may not be sufficiently exhibited, and if it exceeds about 5% by weight, molding is easy It may not be.

In one embodiment, the premix may further include about 1 to 5% by weight of pear extract. The pear extract may mean that it is extracted from the pear, which is a by-product remaining after juice of a pear, which is a fruit of a pear tree (Pyrus serotina). The pears were discarded or used as compost, but as they became known to be rich in dietary fiber, etc., they were utilized in various fields. The pear extract is not only economically advantageous because it is obtained from pears that have been discarded in the past, but also is rich in dietary fiber to help digestion, has excellent antioxidant efficacy, and is excellent in inhibiting weight gain and adipogenesis of adipocytes, so it is used in food When added, it can exhibit a therapeutic and/or preventive effect on obesity. If the pear extract is included in less than about 1% by weight, the antioxidant effect and the like that appear according to the inclusion of the pear extract may not be sufficiently exhibited, and if it exceeds about 5 parts by weight, the manufacturing cost may increase excessively.

In one embodiment, a step of subdividing the premix formed by the blending into units of about 1.5 kg may be further included. If the premix is subdivided into less than about 1.5 kg and kneaded and molded, the process may take a lot of time, and if the premix is subdivided in excess of about 1.5 kg, each component may not be easily mixed in a subsequent kneading step.

Next, the premix is aged. By aging the premix in a specific temperature range, it is possible to improve palatability by reducing the smell of raw flour of the premix.

In one embodiment, the step of aging the premix may be performed for about 6 hours to 18 hours at a temperature range of about 25 ℃ to 60 ℃.

If the step of aging the premix is performed at less than about 25°C for less than about 6 hours, the smell of raw flour due to the wheat flour contained in the premix may not easily disappear, and in a temperature range exceeding about 60°C If carried out for about 18 hours, the dough may be overripe and develop bad off-flavors. Preferably, the premix may be performed for about 12 hours to 18 hours at a temperature range of about 30 ° C to 40 ° C through an aging period.

Next, a dough is formed by adding edible oil and water to the aged premix and kneading it through a kneader.

In one embodiment, the edible fat or oil is added to give crispiness and savory taste to the prepared frozen churros, for example, vegetable oil, animal fat, margarine, butter, shortening, and combinations thereof It may include one or more selected from the group consisting of.

In one embodiment, the vegetable oil is selected from the group consisting of soybean oil, canola oil, palm oil, coconut oil, olive oil, corn oil, safflower oil, almond oil, peanut oil, grapeseed oil, and combinations thereof. It may be characterized by including one or more that are. Specifically, the vegetable oil may include soybean oil.

In one embodiment, the edible oil may be added in an amount of about 10 to about 100 ml based on 1.5 kg of the premix. If the edible fat and oil is added in an amount less than about 10 ml, the dough may break too often, resulting in a decrease in fairness, and if the amount exceeds about 100 ml, separation may occur during later storage.

In one embodiment, the water may include hot water having a temperature of about 90° C. or higher. By adding and kneading hot water of about 90 ° C. or higher during the kneading, it is possible to impart a chewy texture to the churros by kneading.

In one embodiment, the water may be added in about 500 to about 2,000 ml based on 1.5 kg of the premix. If the water is included in less than about 500 ml, the dough may break too often, resulting in a decrease in fairness, and if it exceeds about 2,000 ml, the dough may be too tough and not formed into a desired shape. Preferably, the water may be added in about 1,500 to about 2,000 ml based on 1.5 kg of the premix.

Next, the dough is molded into a predetermined shape. At this time, the shape to be molded may be the same as a conventionally sold churros, a rod shape in which ribs are continuously formed around the surface along the longitudinal direction.

Next, the molded dough is heated in a temperature range of about 160 ° C to about 210 ° C to form churros. If the milking treatment is performed at less than about 160 ° C, the golden color and crispy texture may not appear sufficiently, and when performed at a temperature range exceeding about 210 ° C, burning may occur easily.

In one embodiment, the milking treatment may be repeated twice. By repeating the frying process twice, the churros can be made more crispy and the palatability can be improved.

In one embodiment, when the milking treatment is repeatedly performed twice, the milking treatment may be performed for about 1 minute to about 3 minutes each. The milking treatment time was derived to show the crispy outer texture, savory taste, and chewy inner texture of the churros, and this result may not be derived if it is out of the above time range. Preferably, the first milking treatment may be performed for about 1 minute to 1 minute 30 seconds, and the second milking treatment may be performed again for 1 minute to 1 minute 30 seconds in the same temperature range.

Next, after inspecting the milked churros to remove defective products, the churros of good products from which the defective products are removed are quenched to obtain frozen churros.

In one embodiment, the rapid cooling may be performed for about 10 minutes to 120 minutes at a temperature range of about -60 ℃ to -20 ℃. If the rapid cooling is performed in a temperature range of about -20 ° C for less than about 10 minutes, the crispy texture of the churros may disappear, and if performed in a temperature range of about -60 ° C for more than about 120 minutes Economic feasibility may decrease due to unnecessary processes.

In one embodiment, the frozen churros prepared by the method described above may be supplied through packaging and inspection, and a step of inspecting metal foreign substances by passing through a metal detector during the supply may be additionally included, but is limited thereto It doesn't work.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

[Examples 1 to 3]

The components of the premix in Table 1 below were prepared by sifting through a sieve. Next, the processed grain products were first put into a blender and mixed for 5 minutes, then wheat flour was added and mixed for another 5 minutes, and then starch, salt, sugars, and other components were added in order and mixed for 10 minutes to prepare a premix. The prepared premix was subdivided into 1.5 kg units and then placed in a warming machine and aged while maintaining the temperature at 40 ° C. for 15 hours. After aging, 50 ml of cooking oil based on 1.5 kg and 1,800 cc of boiling water were added and kneaded to form a dough. The dough was put into the molding machine, molded, and then put into the milking machine through the conveyor belt. After milking, the good and bad churros were inspected to remove the defective ones, and then the good churros were quenched at -40 ° C for 1 hour to prepare frozen churros. Depending on the components of the premix, the prepared frozen churros were named Examples 1 to 3, respectively.

Premix constituents (% by weight) Example 1 Example 2 Example 3 Wheat flour (soft flour) 36.29 33.79 33.79 Processed grain products (rice flour) 36.29 33.29 31.79 corn starch 18.14 18.14 18.14 sugar 9.09 9.09 9.09 salt 0.19 0.19 0.19 Kondalbi Leaf Extract - 1.00 1.00 lentil powder - 4.50 4.50 pear extract - - 1.50 Sum 100.00 100.00 100.00

[Comparative example]

65% by weight of wheat flour, 25% by weight of corn starch, 0.1% by weight of salt, 9% by weight of sugar, and 0.9% by weight of baking powder were mixed in a mixer to prepare a premix, and then, based on 1.5 kg of the premix, 1,500 cc of water was added. added and kneaded. After the dough was put into a molding machine and molded, it was milked at 180 ° C for 8 minutes, and then rapidly cooled at -25 ° C for 6 hours to prepare frozen churros of the comparative example.

[Experimental Example 1: Component Analysis]

For each of the frozen churros prepared in Examples 1 to 3 and Comparative Example, the crude protein content was analyzed by the Kjeldahl method and the crude fat content by the Soxhlet method according to the AOAC method (1990), and the calories were analyzed by the Bomb-calorimeter (adiabatic calorimetet , Paff) was used to measure the amount of heat generated when the sample was burned, and the results are shown in Table 2 below.

division protein content fat content calorie Example 1 2.76±0.78 4.69±0.07 324.70±6.54 Example 2 3.83±0.61 3.98±0.70 318.24±1.89 Example 3 5.80±0.15 3.17±0.89 300.86±4.70 comparative example 2.01 ±0.45 6.87±0.15 368.75±3.00

As shown in Table 2, it was confirmed that the frozen churros of Examples 1 to 3 showed higher protein content, lower fat content and calories compared to Comparative Examples.

[Experimental Example 2: Measurement of antioxidant effect]

The total antioxidant activity of each of the frozen churros prepared in Examples 1 to 3 and Comparative Example was measured by modifying the method of Singleton and Rossi (1965) using an F-C reagent. The measurement method is shown in Table 3 by obtaining a standard curve prepared using tannic acid in the case of total polyphenol content. In Table 3 below, TAE denotes tannic acid equivalents, and QE denotes quercetin acid equivalents.

classification Total polyphenol content (mg TAE/g) Example 1 6.78 Example 2 8.09 Example 3 11.50 comparative example 4.45

As shown in Table 3, the frozen churros of Examples 1 to 3 showed improved total polyphenol content when compared to Comparative Examples.

[Experimental Example 3: Sensory Test Evaluation]

For each of the frozen churros of Examples 1 to 3 and Comparative Example, sensory tests were conducted by providing them free of charge to 30 random customers (regardless of gender and age) on the street (1 point: very poor, 2 points: poor , 3 points: fair, 4 points: good, 5 points: very good). The sensory test was evaluated by a 5-point scale method for taste, aroma, and preference on the basis of 3-point average, and the results are shown in Table 4 below.

division taste incense preference Example 1 3.2 3.5 3.4 Example 2 3.6 3.5 3.8 Example 3 3.6 3.6 4.1 Example 4 4.3 4.2 4.5 comparative example 2.5 3.2 2.9

As shown in Table 4, in the case of the frozen churros prepared under the conditions of the present invention, the taste, aroma, and taste were highly evaluated in all areas, and in particular, the frozen churros of Example 3 showed the highest score. .

[Experimental Example 4: Formulation stability evaluation]

The stability of the frozen churros prepared in Examples 1 to 3 and Comparative Example was evaluated. In the stability evaluation, it was visually determined whether the separation of components or mold, odor, etc. appeared when the prepared frozen churros were left at low temperature (-8 ° C) and room temperature (20 ° C) for 6 months and 1 week, respectively. The criterion for determination was 'unstable' when component separation or mold or odor occurred, and 'stable' when not. The stability evaluation results are shown in Table 5 below.

temperature Example 1 Example 2 Example 3 comparative example -8℃ stability stability stability stability 20℃ stability stability stability Instability

As shown in Table 5, in the case of the frozen churros of Examples and Comparative Examples, no abnormalities occurred at low temperatures. However, in the case of room temperature, oil separation and odor occurred in Comparative Example, and it was confirmed that the frozen churros of Examples 1 to 3 according to the present invention were stable without any abnormality.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical spirit of the present invention is not limited or limited thereto, and can be modified and implemented in various ways by those skilled in the art, of course.

Claims (5)

Wheat flour 20 to 50% by weight, grain products 20 to 50% by weight, starch 5 to 25% by weight, sugars 1 to 15% by weight, salt 0.01 to 1% by weight, gondola leaf extract 1 to 5% by weight, and lentil bean powder 1 to 5% by weight to form a premix;
aging the premix at a temperature range of 30° C. to 40° C. for 12 hours to 18 hours;
Forming a dough by adding soybean oil and water of 90 ° C. or higher to the aged premix and kneading;
Forming the dough into a predetermined shape;
Forming churros by primary milking the molded dough at a temperature range of 160 ° C to 210 ° C for 1 minute to 1 minute 30 seconds;
Secondary milking the churros at a temperature range of 160 ° C to 210 ° C for 1 minute to 1 minute 30 seconds;
Inspecting the secondly roasted churros and removing defective products; and
Obtaining a frozen churros by rapidly cooling the churros from which the defective products are removed;
A method for producing frozen churros comprising a.
The method of claim 1, wherein the wheat flour,
A method for producing frozen churros, characterized in that it comprises at least one selected from the group consisting of strong flour, medium flour, soft flour, whole wheat flour, and combinations thereof.
delete The method of claim 1, wherein the saccharide,
A method for producing frozen churros, characterized in that it comprises at least one selected from the group consisting of sugar, powdered sugar, starch syrup, honey, fructose, glucose, sorbitol, maltitol, and combinations thereof.
delete

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