KR20150022567A - Hot dog comprising tapioca starch and method for producing the same - Google Patents

Hot dog comprising tapioca starch and method for producing the same Download PDF

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KR20150022567A
KR20150022567A KR20130100644A KR20130100644A KR20150022567A KR 20150022567 A KR20150022567 A KR 20150022567A KR 20130100644 A KR20130100644 A KR 20130100644A KR 20130100644 A KR20130100644 A KR 20130100644A KR 20150022567 A KR20150022567 A KR 20150022567A
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hot dog
sausage
tapioca starch
present
batter
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KR20130100644A
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KR101785464B1 (en
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정연택
정태일
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(주) 벨리도너츠
정연택
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/62—Coating with a layer, stuffing or laminating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/11—Cassava, manioc, tapioca, or fermented products thereof, e.g. gari
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a hot dog comprising a batter including tapioca starch, and a sausage, and to a manufacturing method thereof. According to the present invention, the weight ratio of the batter and tapioca starch is 1 : 0.05 to 0.3, and the weight ratio of the sausage and the batter is 1 : 0.5 to 0.9. The method for manufacturing the hot dog of the present invention comprises the steps of: measuring a raw material including tapioca starch; kneading the same; injecting dough and dividing the same; putting an injection material to the sausage, and molding the same; and cooling the same rapidly. The hot dog including tapioca starch manufactured by the manufacturing method of the present invention has a thin outer cover, includes less oil, and provides a light taste and glutinous texture. Also, the surface area of the outer cover is reduced and the size of the sausage can be emphasized by exposing an upper end and a lower end of the sausage. Accordingly, appetite and purchasing desire of a consumer can be stimulated.

Description

타피오카 전분을 포함하는 핫도그 및 이의 제조방법{Hot dog comprising tapioca starch and method for producing the same}[0001] Hot dog comprising tapioca starch and method for producing same [0002]

본 발명은 핫도그 및 그 제조방법에 관한 것으로서, 보다 상세하게는, 소시지의 측면에만 튀김옷을 두르고 상단부 및 하단부는 노출되어 있으며, 튀김옷 대비 소시지의 함량이 크며, 맛이 뛰어난 핫도그 및 이러한 핫도그를 손쉽게 제조하는 제조방법에 관한 것이다.The present invention relates to a hot dog and a method of manufacturing the hot dog. More particularly, the present invention relates to a hot dog and a method of manufacturing the hot dog. More particularly, the present invention relates to a hot dog and a hot dog having a high- The present invention relates to a method of manufacturing a semiconductor device.

일반적으로 핫도그란 길쭉한 빵을 세로로 갈라 뜨거운 소시지를 끼우고 버터와 머스타드 소스를 바른 음식을 말하는데, 특히 우리나라에서는 길쭉한 모양을 갖는 소시지에 꼬지를 꽂고 밀가루를 둘러서 기름에 튀긴 음식을 말한다.Generally, a hot dog is a piece of bread sliced vertically, with hot sausage, butter and mustard sauce. Especially in Korea, it has a long sausage and a sausage.

예를 들어, 특허공개번호 10-1999-0078721호(공개일자 1999년 11월05일)는 핫도그 및 그 제조방법에 있어서, 일단에서부터 타단까지 손잡이단부, 제1영역, 제2영역 및 삽입단부로 각각의 영역이 한정된 꼬지; 상기 꼬지의 제1영역에 관통되어 끼워져 있는 제1소시지; 상기 꼬지의 삽입단부에 삽입되어 끼워져 있는 제2소시지; 상기 제1소시지, 제2소시지 및 상기 꼬지의 제2영역을 완전히 감싸며, 상기 꼬지의 제2영역 주위에서는 잘록한 형태로 피착된 이단 타원 봉형의 제1튀김옷; 및 상기 꼬지의 손잡이부를 노출시키면서, 상기 제1튀김옷의 외형에 따라 소정 두께를 가지며 2단 타원 봉형으로 피착된 이단 타원 봉형의 제2튀김옷;을 구비하는 것을 특징으로 하는 핫도그를 개시하고 있다.For example, Patent Publication No. 10-1999-0078721 (published on Nov. 05, 1999) discloses a hot dog and a method of manufacturing the hot dog. The hot dog includes a handle end, a first region, a second region, A barb defined in each region; A first sausage inserted through the first region of the barb; A second sausage inserted into the insertion end of the barb; A first frying pan of a double-sided elliptical rod shape which completely surrounds the first sausage, the second sausage and the second region of the barb, and is deposited in a constricted form around the second region of the barb; And a second fryer having a double-sided elliptical bar shape having a predetermined thickness according to the outer shape of the first frying sheath and being attached in a two-step elliptical bar shape while exposing the handle of the barb.

그러나, 상기와 같은 종래의 핫도그는 두꺼운 외피가 소시지 전체를 덮고 있어 식용유를 과다하게 섭취할 수 밖에 없어 맛이 저해되는 문제점이 있었다. 따라서, 외피가 얇아 기름을 적게 포함하고, 큰 소시지를 포함할 수 있어 섭취시 수요자에게 우수한 맛과 식감을 줄 수 있는 핫도그의 개발이 요구되었다.However, the conventional hot dog as described above has a problem that the thick sash covers the entire sausage, and thus the cooking oil can not be consumed in an excessive amount, resulting in deterioration of taste. Therefore, it is required to develop a hot dog which has a thin outer skin, contains less oil, and can contain a large sausage, so that it can give a good taste and texture to a consumer when consumed.

따라서 본 발명이 해결하고자 하는 과제는 핫도그 외피가 두껍지 않아 기름을 적게 포함하고, 외피에 쫄깃한 식감이 있는 핫도그를 제공하는 것이다.Therefore, a problem to be solved by the present invention is to provide a hot dog having a small amount of oil because the outer surface of the hot dog is not thick and having a chewy texture on the outer surface.

또한, 본 발명이 해결하고자 하는 과제는 종래의 핫도그와 달리 소시지의 측면에만 튀김옷을 입힘으로써, 외피의 부피를 최소화하고 소시지의 크기를 부각할 수 있는 핫도그의 제조방법을 제공하는 것이다.It is another object of the present invention to provide a method of manufacturing a hot dog, which is capable of minimizing the volume of the outer skin and emphasizing the size of the sausage by wrapping the outer side of the sausage only with the frying cloth, unlike the conventional hot dog.

본 발명은 핫도그 외피를 얇게 하고 쫄깃한 식감을 부여하기 위해, 타피오카 전분을 포함하는 튀김옷 및 소시지를 포함하는 핫도그를 제공한다.The present invention provides a hot dog comprising a sausage and a frying pan containing tapioca starch for thinning the hot dog skin and imparting a chewy texture.

본 발명의 핫도그의 상기 튀김옷 및 타피오카 전분의 중량비는 1 : 0.05 내지 0.3이고, 바람직하게는, 1 : 0.1 내지 0.2인 것을 특징으로 한다. 튀김옷 대비 타피오카 전분의 중량비가 1 : 0.05 미만일 경우 쫄깃한 식감이 거의 나타나지 않고, 1 : 0.3을 초과할 경우 고형성이 약해진다.The weight ratio of the batter to the tapioca starch of the hot dog of the present invention is 1: 0.05 to 0.3, preferably 1: 0.1 to 0.2. When the weight ratio of the tapioca starch to the tempura is less than 1: 0.05, the texture of the chewy gum hardly appears, and when it exceeds 1: 0.3, the solidification becomes weak.

본 발명의 핫도그의 상기 소시지 및 튀김옷의 중량비는 1 : 0.5 내지 0.9이고, 바람직하게는, 1 : 0.6 내지 0.8인 것을 특징으로 한다. 소시지 대비 튀김옷의 중량비가 1 : 0.5에 미만일 경우 소시지의 표면에 입힐 튀김옷의 양이 부족하고, 1 : 0.9를 초과할 경우 소시지의 표면에 입힐 튀김옷의 적정량을 초과하게 된다.The weight ratio of the sausage and the frying cloth of the hot dog of the present invention is 1: 0.5 to 0.9, preferably 1: 0.6 to 0.8. If the weight ratio of the sausage to the frying clothes is less than 1: 0.5, the amount of the frying clothes to be put on the surface of the sausage is insufficient. If the weight ratio is more than 1: 0.9, the frying clothes to be put on the surface of the sausage exceeds the proper amount.

본 발명의 핫도그는 상기 타피오카 전분을 포함하는 튀김옷에 추가적으로 감자 전분, 고구마 전분 및 옥수수 전분 등으로 이루어지는 군으로부터 선택된 어느 하나 이상이 더 포함될 수 있으나, 이에 한정되는 것은 아니다.The hot dog of the present invention may further include at least one selected from the group consisting of potato starch, sweet potato starch and corn starch, but is not limited thereto, in addition to the fryer containing the tapioca starch.

본 발명의 핫도그의 상기 튀김옷에는 일반적으로 핫도그의 튀김옷에 사용되는 강력 1등분, 설탕, 마가린, 전란액, 소금, 숯불바베큐소스 등이 추가적으로 포함될 수 있으나, 이에 한정되는 것은 아니다.The above-mentioned frying clothes of the hot dog of the present invention may additionally include, but are not limited to, strong one-part, sugar, margarine, pan liquid, salt, charcoal barbecue sauce and the like which are generally used in hot dog frying clothes.

본 발명은 핫도그의 제조방법에 있어서,The present invention relates to a method of manufacturing a hot dog,

(S1) 타피오카 전분을 포함하는 튀김옷의 원료를 계량하는 단계;(S1) measuring the raw material of the frying cloth containing tapioca starch;

(S2) 상기 계량된 원료를 반죽하는 단계;(S2) kneading the metered raw material;

(S3) 상기 반죽을 사출하고 일정한 중량으로 분할하는 단계;(S3) injecting the dough and dividing the dough into a predetermined weight;

(S4) 상기 분할된 사출물을 소시지에 입혀 성형하는 단계; 및(S4) molding the divided article into a sausage; And

(S5) 성형된 제품을 -30℃ 이하에서 급속 냉각하는 단계;를 포함하는 것을 특징으로 하는 핫도그 제조방법을 제공한다.(S5) rapidly cooling the molded product at a temperature lower than -30 占 폚.

본 발명의 핫도그 제조방법은 상기 (S1)단계는 타피오카 전분을 튀김옷에 포함함으로써, 발효시에 반죽이 부풀어 오르는 스프링 현상을 억제하여 핫도그 외피의 두께를 얇게 해준다. 또한, 타피오카 전분을 튀김옷에 포함함으로써 핫도그 외피에 쫄깃한 식감을 제공한다.In the hot dog manufacturing method of the present invention, the step (S1) includes the tapioca starch in the batter, thereby suppressing the spring phenomenon in which the batter is swollen at the time of fermentation, thereby reducing the thickness of the hot dog shell. In addition, tapioca starch is included in the fryer to provide a chewy texture on the hot dog skin.

본 발명의 핫도그 제조방법은 상기 (S2)단계는 2회에 걸쳐 3분씩 반죽하는 것을 특징으로 한다. 이를 통해, 원료들의 반죽을 원활하게 하고, 반죽물의 사출을 용이하게 한다.In the method of manufacturing a hot dog of the present invention, the step (S2) is performed by kneading twice for three minutes. This smoothes the dough of the raw materials and facilitates the injection of the dough.

본 발명의 핫도그 제조방법은 상기 (S4)단계는 분할된 사출물을 소시지의 측면에 감아 튀김옷을 입히는 것을 특징으로 한다. 이를 통해, 핫도그의 상단부 및 하단부의 소시지가 노출되어, 튀김옷의 표면적 및 두께를 최소화하고, 핫도그에 사용된 소시지의 크기를 강조할 수 있다.In the method of manufacturing a hot dog according to the present invention, the step (S4) is characterized in that the divided article is wound on the side of the sausage to coat the frying clothes. This exposes the sausages at the top and bottom of the hot dogs, minimizing the surface area and thickness of the frying pants, and emphasizing the size of the sausages used in the hot dogs.

본 발명의 핫도그 제조방법은 급속 냉동 단계 이후에, 금속검출 단계 및 포장 단계 등을 더 포함할 수 있으나, 이에 한정되는 것은 아니다.The hot dog manufacturing method of the present invention may further include, but is not limited to, a metal detecting step, a packaging step, and the like after the rapid freezing step.

본 발명은 상기 제조방법으로 제조되어 핫도그의 상단부 및 하단부의 소시지가 노출된 것을 특징으로 하는 핫도그를 제공한다.The present invention provides a hot dog manufactured by the above-described manufacturing method, wherein the sausages of the upper and lower ends of the hot dog are exposed.

본 발명의 타피오카 전분을 포함하는 핫도그는 발효시 반죽이 부풀어 오르는 스프링 현상이 없어 외피가 얇고 기름을 적게 포함하여 담백한 맛과 쫄깃한 식감을 제공한다. 또한, 핫도그 소시지의 상단부 및 하단부를 노출시킴으로써 외피의 면적을 줄이고 소시지의 크기를 강조할 수 있으며, 이를 통해 수요자의 식욕 및 구매의욕을 자극할 수 있다.The hot dog including the tapioca starch of the present invention does not have a spring phenomenon in which the dough is swollen at the time of fermentation, so that the skin is thin and contains less oil to provide a light taste and a chewy texture. In addition, by exposing the upper and lower ends of the hot dog sausage, it is possible to reduce the area of the outer shell and to emphasize the size of the sausage, thereby stimulating consumers' appetite and purchasing desire.

도 1은 본 발명의 냉동된 핫도그를 해동한 후 기름에 튀긴 것을 촬영한 사진이다.Fig. 1 is a photograph of a frozen hot dog of the present invention, which is fried in oil after thawing.

이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

<< 실시예Example 및  And 비교예Comparative Example 1~3> 1 to 3>

핫도그의 튀김옷에 사용되는 전분의 종류를 달리하여 실시예 및 비교예 1 내지 3의 반죽을 제조하였다. 하기 표 1에 구체적인 원료의 종류 및 함량을 나타내었다.
The doughs of Examples and Comparative Examples 1 to 3 were prepared by varying the type of starch used in the hot dogs. Table 1 below shows the types and contents of specific raw materials.

함량(중량%)Content (% by weight) 실시예Example 비교예Comparative Example 1 One 비교예Comparative Example 2 2 비교예Comparative Example 3 3 반죽dough 강력 1등분Strong first division 2121 2121 2121 2121 타피오카 전분Tapioca starch 77 10.510.5 감자 전분Potato starch 77 10.510.5 옥수수 전분Corn starch 3.53.5 3.53.5 설탕Sugar 55 55 55 55 마가린margarine 1.51.5 1.51.5 1.51.5 1.51.5 전란액Total volume 1.51.5 1.51.5 1.51.5 1.51.5 소금Salt 0.50.5 0.50.5 0.50.5 0.50.5 토핑물Topping water 소시지sausage 5757 5757 5757 5757 빵가루Bread crumbs 33 33 33 33

<< 실험예Experimental Example 1> 1>

핫도그 외피의 두께 평가Evaluation of thickness of hot-dog shell

상기 실시예 및 비교예 1 내지 3의 반죽을 압출하여 소시지에 튀김옷으로 입힌 후 냉동 상태의 핫도그를 제조하였다. 이를 160℃의 식용유에서 4분 동안 튀긴 후, 수직으로 절단하여 튀김옷의 두께를 평가하였다.
The dough of the above-mentioned Examples and Comparative Examples 1 to 3 was extruded and then smeared with a frying cloth to prepare a frozen hot dog. This was fried in cooking oil at 160 DEG C for 4 minutes and then cut vertically to evaluate the thickness of the frying clothes.

실시예Example 비교예Comparative Example 1 One 비교예Comparative Example 2 2 비교예Comparative Example 3 3 외피 두께(mm)Shell thickness (mm) 3.53.5 33 5.55.5 66

상기 표 2에 나타난 바와 같이, 타피오카 전분을 튀김옷에 포함하는 실시예 및 비교예 1의 경우, 비교예 2 및 비교예 3에 비해 외피의 두께가 현저하게 얇은 것을 확인하였다.
As shown in Table 2, it was confirmed that the thickness of the outer skin was significantly thinner in Comparative Example 1 and Comparative Example 2, in which tapioca starch was included in the frying clothes and Comparative Example 1.

<< 실험예Experimental Example 2> 2>

핫도그의 맛 및 외관 평가Evaluation of taste and appearance of hot dog

상기 실시예 1 및 비교예 1 내지 3에서 제조한 핫도그를 피시험자 20명을 대상으로 하여 핫도그의 맛 및 외관을 평가하였다. 평가 항목은 핫도그의 기름기, 쫄깃함, 고형성을 평가하였다. 항목별 5점을 기준으로 하여 매우 우수(5점), 우수(4점), 보통(3점), 나쁨(2점), 매우 나쁨(1점)으로 각 항목을 평가하였다.
The hot dogs prepared in Example 1 and Comparative Examples 1 to 3 were evaluated for taste and appearance by hot-kneading 20 persons. The evaluation items evaluated the oiliness, cornification and solidification of hot dogs. Each item was rated as excellent (5 points), excellent (4 points), average (3 points), poor (2 points), and very poor (1 point).

항목Item 실시예Example 비교예Comparative Example 1 One 비교예Comparative Example 2 2 비교예Comparative Example 3 3 기름기Greasy 4.54.5 4.74.7 2.52.5 2.12.1 쫄깃함Kosi 4.64.6 4.74.7 2.42.4 2.32.3 고형성Solidification 4.34.3 3.33.3 4.44.4 4.44.4

상기 표 3에 나타난 바와 같이, 타피오카 전분을 튀김옷에 포함하는 실시예 및 비교예 1의 경우, 비교예 2 및 비교예 3에 비해 핫도그 외피의 기름기가 현저히 적으며 쫄깃한 식감을 제공하는 것을 확인하였다.As shown in Table 3, it was confirmed that tapioca starch was included in the frying clothes and Comparative Example 1, compared with Comparative Example 2 and Comparative Example 3, the oiliness of the hot dog skin was remarkably small and a chewy texture was provided.

실시예의 경우 타피오카 전분만을 사용한 비교예 1에 비해 고형성이 우수하여, 타피오카 전분과 함께 옥수수 전분 등을 더 포함하는 핫도그가 외관이 더 우수한 것을 확인하였다.It was confirmed that the hot dog having the tapioca starch together with the corn starch and the like had a better appearance as compared with Comparative Example 1 using only the tapioca starch in the case of the example.

Claims (8)

타피오카 전분을 포함하는 튀김옷 및 소시지를 포함하는 것을 특징으로 하는 핫도그.Wherein the hot dog comprises a batter and a sausage containing tapioca starch. 제1항에 있어서, 상기 튀김옷 및 타피오카 전분의 중량비(튀김옷 총 중량 : 타피오카 전분의 중량)는 1 : 0.05 내지 0.3인 것을 특징으로 하는 핫도그.[3] The hot dog according to claim 1, wherein the weight ratio of the batter and the tapioca starch (total weight of the batter to the weight of the tapioca starch) is 1: 0.05 to 0.3. 제1항에 있어서, 상기 소시지 및 튀김옷의 중량비(소시지 : 튀김옷)는 1 : 0.6 내지 0.8인 것을 특징으로 하는 핫도그.[2] The hot dog according to claim 1, wherein the weight ratio of the sausage and the batter is 1: 0.6 to 0.8. 제1항에 있어서, 상기 튀김옷은 추가적으로 감자 전분, 고구마 전분 및 옥수수 전분으로 이루어지는 군으로부터 선택된 어느 하나 이상을 더 포함하는 것을 특징으로 하는 핫도그.The hot dog according to claim 1, wherein the frying pan further comprises at least one selected from the group consisting of potato starch, sweet potato starch, and corn starch. 제1항의 상기 핫도그의 제조방법에 있어서,
(S1) 타피오카 전분을 포함하는 튀김옷의 원료를 계량하는 단계;
(S2) 상기 계량된 원료를 반죽하는 단계;
(S3) 상기 반죽을 사출하고 일정한 중량으로 분할하는 단계;
(S4) 상기 분할된 사출물을 소시지에 입혀 성형하는 단계; 및
(S5) 성형된 제품을 -30℃ 이하에서 급속 냉각하는 단계를 포함하는 것을 특징으로 하는 핫도그의 제조방법.The method of manufacturing a hot dog according to claim 1,
(S1) measuring the raw material of the frying cloth containing tapioca starch;
(S2) kneading the metered raw material;
(S3) injecting the dough and dividing the dough into a predetermined weight;
(S4) molding the divided article into a sausage; And
(S5) rapidly cooling the molded product at a temperature lower than -30 占 폚. 제5항에 있어서, 상기 (S2)단계는 2회에 걸쳐 3분씩 반죽하는 것을 특징으로 하는 핫도그의 제조방법.[6] The method of manufacturing a hot dog according to claim 5, wherein the step (S2) is performed by kneading twice for three minutes. 제5항에 있어서, 상기 (S4)단계는 분할된 사출물을 소시지의 측면에 감아 튀김옷을 입히는 것을 특징으로 하는 핫도그의 제조방법.[6] The method of claim 5, wherein the step (S4) is performed by wrapping the divided extrudate on the side of the sausage and covering the sausage. 제7항의 제조방법으로 제조되어 핫도그의 상단부 및 하단부의 소시지가 노출된 것을 특징으로 하는 핫도그.A hot dog manufactured by the method of claim 7, wherein the sausages of the upper and lower ends of the hot dog are exposed.
KR1020130100644A 2013-08-23 2013-08-23 Hot dog comprising tapioca starch and method for producing the same KR101785464B1 (en)

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KR101713139B1 (en) * 2016-10-20 2017-03-22 황영훈 Hot dog manufacturing method with both crispy and sticky taste
KR102382954B1 (en) * 2021-08-31 2022-04-11 이강욱 Mandoo containing cheese and manufacturing method of the same

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KR20200082647A (en) 2018-12-31 2020-07-08 한국식품연구원 Gluten free dough composition for fritter and method for preparing the same
KR102266142B1 (en) 2020-05-21 2021-06-22 주식회사 바람에프앤비 Method of manufacturing grilled hot dog and grilled hot dog produced thereby

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JP3762889B2 (en) * 2001-10-23 2006-04-05 日本製粉株式会社 Deep-fried rice cake and method for producing deep-fried rice cake

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101713139B1 (en) * 2016-10-20 2017-03-22 황영훈 Hot dog manufacturing method with both crispy and sticky taste
KR102382954B1 (en) * 2021-08-31 2022-04-11 이강욱 Mandoo containing cheese and manufacturing method of the same

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