KR20010027407A - Premix for hotdog - Google Patents

Premix for hotdog Download PDF

Info

Publication number
KR20010027407A
KR20010027407A KR1019990039114A KR19990039114A KR20010027407A KR 20010027407 A KR20010027407 A KR 20010027407A KR 1019990039114 A KR1019990039114 A KR 1019990039114A KR 19990039114 A KR19990039114 A KR 19990039114A KR 20010027407 A KR20010027407 A KR 20010027407A
Authority
KR
South Korea
Prior art keywords
pts
parts
premix
hot dog
weight
Prior art date
Application number
KR1019990039114A
Other languages
Korean (ko)
Inventor
이계수
Original Assignee
이계수
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이계수 filed Critical 이계수
Priority to KR1019990039114A priority Critical patent/KR20010027407A/en
Publication of KR20010027407A publication Critical patent/KR20010027407A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/34—Animal material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Chemical & Material Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Zoology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Fodder In General (AREA)

Abstract

PURPOSE: Provided is hot dog premix which softens hot dog dough by the function of full-fat dry milk and enhances nutritive value and texture of a hot dog. CONSTITUTION: The hot dog premix is composed of 60-80wt.pts. of wheat flour, 5-15wt.pts. of white sugar, 2-4wt.pts. of grape sugar, 5-15wt.pts. of full-fat dry milk, 0.5-1.5wt.pts. of corn starch, 1-3wt.pts. of baking powder, 0.2-2wt.pts. of sodium carbonate, and 0.5-1.5wt.pts. of salt.

Description

핫도그 프리믹스{Premix for hotdog}Hotdog Premix {Premix for hotdog}

본 발명은 핫도그 프리믹스에 관한 것으로 .보다 상세하게는 물 이외의 다른 첨가물이 필요 없는 핫도그 프리믹스에 관한 것이다.The present invention relates to hot dog premixes and, more particularly, to hot dog premixes that do not require additives other than water.

일반가정에서 핫도그 등의 요리를 하는경우에는 혼합되어야할 재료의 가짓 수가 매우많고 그준비 절차가 복잡하다.이러한 점을 고려하여 도넛용 프리믹스나 팬케익용 프리믹스는 출시되어 있고.찹쌀을 이용한 도넛츠용 프리믹스 또한 또한 한국 특허 공보 93-5284호에 공지되어있으나.이들 제품은 단순히 물만으로 반죽할＼수 있는 제품이 아니고 우유나 계란 등의 부재료가 다시 첨부되어야 하는 불편함이 있었다.In the case of cooking a hot dog in a general home, the number of ingredients to be mixed is very large and the preparation procedure is complicated.In consideration of this, a donut premix or a pancake premix has been released. In addition, it is also known in Korea Patent Publication No. 93-5284. These products are not simply a product that can be kneaded with water alone, but the inconvenience of having to reattach milk or eggs and other ingredients.

또한 한국 특허 공보 제93-19125 호에는 야채 핫도그의 제조 방법이 게시되어 있고 한국 특허 공보 제92-14434 호에는 어묵 핫도그의 제조방법 등이 게시되어 있으나 핫도그용 프리믹스제품은 현제까지 공지된 바가 없었다.In addition, Korean Patent Publication No. 93-19125 discloses a manufacturing method of a vegetable hot dog, and Korean Patent Publication No. 92-14434 discloses a manufacturing method of a fish cake hot dog and the like, but a premix product for a hot dog is not known until now.

따라서 ,본 발명의 목적은 다른 부재료의 추가 없이 물만 부어 반죽 할수 있는 핫도그용 프리믹스를 제공하는 것이다Accordingly, it is an object of the present invention to provide a premix for a hot dog that can be kneaded with water only without the addition of other subsidiary materials.

상기의 본 발명의 목적은 소맥분 60-80중량부. 정백당5.-15중량부. 포도당2-4중량부. 전지가공분유5-15중량부.옥수수전분0.5-1.5중량부. 베이킹파우다 1-3중량부. 탄산나트륨 0.2-1.2중량부.소금0.5-1.5중량부로 구성되는 것을 특징으로 하는 핫도그프리믹스에 의해 달성된다.The purpose of the present invention above 60-80 parts by weight of wheat flour. 5.-15 parts by weight per white. 2-4 parts by weight of glucose. 5-15 parts by weight of whole milk powder; 0.5-1.5 parts by weight of corn starch. Baking powder 1-3 parts by weight. 0.2-1.2 parts by weight sodium carbonate, achieved by hot dog premix, characterized in that it consists of 0.5-1.5 parts by weight of salt.

상기 각각의 원료를 계량하여 완전히 균일한 혼합물이 될 때까지 혼합한다. 혼합이 된제품은 계량한 후 봉지에 넣는다. 봉지를 밀봉하여 제품 제작을 완료한다.Each raw material is weighed and mixed until a completely homogeneous mixture. The mixed product is weighed and placed in a bag. Seal the bag to complete the production of the product.

이하 실시예 에 의해 본 발명을 보다 상세하게 설명한다.The present invention will be described in more detail with reference to the following Examples.

실시예 1 프리믹스제조Example 1 Premix Preparation

소맥분700g 정백당 75g 포도당 25g 베이킹파우다20g 가공전지분유70g 옥수수 전분10g 탄산나트륨5g 소금5g을 각각 계량하여 혼합기에(회전믹스기)에 넣고 20분간 혼합기를 작동시켜 완전히 균일하게 혼합한후 충진기로 옮겨 500g 씩 계량하여 봉지에 충진시켰다. 봉지에 넣은 제품은 밴더실러로 접착 날인 하여 핫도그용 프리믹스를 제조하였다.Wheat flour 700 g White sugar 75 g Glucose 25 g Baking powder 20 g Processed whole milk powder 70 g Corn starch 10 g Sodium carbonate 5 g Salt 5 g Weighed and filled into bags. The product in the bag was adhesive stamped with a vender sealer to prepare a premix for a hot dog.

실시예 2 핫도그제작Example 2 Hot Dog Preparation

제품을 개봉하여 상기제품 500g 에 물400g을 혼합하여 반죽을 한후 바로사용을 할 수가 있다. 나무 젓가락에 햄을 끼운다음 반죽에 넣어 골고루 반죽을 바른후 170-180 ℃의 기름에 튀긴후 20명을 대상으로 시식을 하게 한 후 식감을 조사하였다. 19명의 응답자가 양호한 식감이 있다고 응답하였다.The product can be used immediately after opening the product by mixing 400 g of water with 500 g of the product. Ham was put in wooden chopsticks, put into dough, spread the dough evenly and fried in oil at 170-180 ℃, and 20 people were allowed to sample and examined the texture. 19 respondents said that they had a good taste.

본 발명은 프리믹스와 적당량(80%) 의 물을 붓고 1분정도 잘저어 주면 은 즉석에서 핫도그용 생지를 만들어 쓸수가 있고 작업시간이 절약되므로 매우 간편하다.The present invention is very easy to pour the premix and an appropriate amount (80%) of water and stir well for about 1 minute to make the dough for hot dogs on the fly and save working time.

또한 전지분유 등이 혼합되어 있어 반죽이 부드러워지고 영양 면에서 우수할 뿐만 아니라 식감이 향상되는 장점이 있다.In addition, the whole milk powder is mixed, so that the dough is soft and excellent in nutrition as well as has the advantage of improving the texture.

Claims (1)

소맥분60-80중량부, 정백당5-15중량부, 포도당2-4중량부, 전지가공분유5-15중량부, 옥수수전분0.5-1.5중량부, 베이킹파우다1-3중량부, 탄산나트륨0.2-2중량부,소금0.5-1.5중량부로 구성되는 것을 특징으로 하는 핫도그 프리믹스,Wheat flour 60-80 parts, white sugar 5-15 parts, glucose 2-4 parts, whole milk powder 5-15 parts, corn starch 0.5-1.5 parts, baking powder 1-3 parts, sodium carbonate 0.2-2 parts Parts by weight, salt 0.5-1.5 parts by weight of hot dog premix,
KR1019990039114A 1999-09-11 1999-09-11 Premix for hotdog KR20010027407A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019990039114A KR20010027407A (en) 1999-09-11 1999-09-11 Premix for hotdog

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019990039114A KR20010027407A (en) 1999-09-11 1999-09-11 Premix for hotdog

Publications (1)

Publication Number Publication Date
KR20010027407A true KR20010027407A (en) 2001-04-06

Family

ID=19611323

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019990039114A KR20010027407A (en) 1999-09-11 1999-09-11 Premix for hotdog

Country Status (1)

Country Link
KR (1) KR20010027407A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101317025B1 (en) * 2013-03-22 2013-10-11 주식회사 에스알씨 Hot dog with fried barley clothing
KR20150139661A (en) * 2014-06-03 2015-12-14 주식회사 삼양제넥스 A premix composition for corn dog using rice as main ingredient, a corn dog prepared by using the same maintaining good texture without recooking, and a method for preparing the corn dog

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101317025B1 (en) * 2013-03-22 2013-10-11 주식회사 에스알씨 Hot dog with fried barley clothing
KR20150139661A (en) * 2014-06-03 2015-12-14 주식회사 삼양제넥스 A premix composition for corn dog using rice as main ingredient, a corn dog prepared by using the same maintaining good texture without recooking, and a method for preparing the corn dog

Similar Documents

Publication Publication Date Title
US3574634A (en) Low calorie foodstuffs
CN102232404B (en) Freeze-drying deep-fried dough sticks and production process thereof
CN104137967A (en) Oat premix powder
GB1511200A (en) Sourdough compositions
CN105248512A (en) Potato wheat mixed powder and preparation method and purpose thereof
US4028469A (en) Bread containing alfalfa
CN104770653A (en) Potato steamed dumpling and manufacture method thereof
KR20010027407A (en) Premix for hotdog
CN105580866A (en) Seafood and potato nutritional bread and preparation method thereof
CN104757056A (en) Brain-strengthening eyesight-improving corncob spiced cake and making method thereof
CN1096833C (en) Fried and baked food series of highland barley
CN108094973A (en) A kind of anti-aging Rhizoma Dioscoreae esculentae mud and its preparation method and application
CN103598281A (en) Flour improver based on shell powder and preparing method thereof
CN113424935A (en) Beef bone soup sweet potato powder dumplings and preparation method thereof
CN104757083A (en) Pineapple pudding corn core cake with garlic fragrance and making method thereof
KR100323222B1 (en) Premix for chinese stuffed pancake
JPS6122938B2 (en)
KR20120097565A (en) The mixed composition and barley bread with it and its product method
CN1269156A (en) Production of cooked wheaten food
JP3455381B2 (en) Molded food containing yeast and method for producing the same
KR850000369B1 (en) Method for manufacturing modified flower using on the decoration cake
CN115568559A (en) Pork spiced roll manufacturing process
JPS6336738B2 (en)
CN112868703A (en) Purple sweet potato and coix seed sugar-free cookies and preparation method thereof
CN104663832A (en) Fermented Chinese sauerkraut salty biscuit and preparation method thereof

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination