KR20170049166A

KR20170049166A - Method for preparing croquette

Info

Publication number: KR20170049166A
Application number: KR1020150150197A
Authority: KR
Inventors: 서현주
Original assignee: 서현주
Priority date: 2015-10-28
Filing date: 2015-10-28
Publication date: 2017-05-10

Abstract

The present invention relates to a method for preparing croquette, comprising a step for adding ice during a dough process with an appropriate combination ratio of dough ingredients, and a step for storing firstly fermented dough in a freezer, and also provides croquette with a thin outer layer with dough having increased elasticity manufactured by the method. Further, the preparation method of the present invention comprises a step, in which the croquette is rapidly frozen and stored and re-heated in an oven before being eaten, thereby removing all remaining oil. Therefore, the present invention solved existing problems, such as oil absorption and a thick outer layer to be able to provide croquette preferred by people of all ages and both sexes.

Description

Method for preparing croquette [0002]

The present invention relates to a process for producing croquettes having a thin casing.

The croquettes, or croquettes, originated from the French verb 'croquer', which means 'bite the mouth', and it began to be fried with bread or spices in a boiled stew with meat or vegetables. Crochet, which is similar to Bingdaekok in Korea, can be made using all kinds of materials such as meat, fish, vegetables, and bulbs. There are various ways to make croquettes because the recipes are free.

Among the many croquets, the most basic croquette is potato croquettes. Potato croquettes are prepared by first mincing meat and vegetables, adding spices, roasting them, boiling potatoes or steaming, mashed, and mixed with roasted meat and vegetables. Then add the eggs and bread crumbs in oil and fry them.

On the other hand, the conventional croquettes have a problem in that the bread absorbs a lot of oil because of thickening of the bread, and the content of the croquette is reduced.

To solve this problem, a lot of studies have been made on a method of producing croquettes having a thin casing, but it is difficult to put them into practical use because the batter expands and tears or bursts when it is heated.

Therefore, there is a demand for development of a production method of croquettes having a thin outer shell with favorable taste.

1. Korean Patent No. 10-1514456.

Accordingly, it is an object of the present invention to provide a method for producing croquettes having a thin casing for improving the degree of preference.

In order to achieve the above object, the present invention provides a method of manufacturing croquettes with increased preference.

More particularly, the present invention relates to a method for preparing a coconut content, A mixture of 40 to 60 parts by weight of wheat flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of corn flour, 0.5 to 1.5 parts by weight of salt, 2 to 5 parts by weight of butter, 5 to 10 parts by weight of butter, 2 to 5 parts by weight of water and 1 to 2 parts by weight of raw yeast are mixed and then 5 to 15 parts by weight of ice are further added to prepare a dough; A primary fermentation step in which the dough is fermented at 35 ° C to 45 ° C for 20 to 40 minutes and then stored at -2 ° C to -8 ° C for 1 hour to 3 hours; A dough molding step in which the primary fermented dough is subdivided and then rolled and air in the dough is removed and placed on a pan; A second fermentation step of fermenting the molded dough at 20 ° C to 30 ° C for 10 minutes to 30 minutes; A bread molding step in which the cocoa butter content prepared in the second fermented dough is put into a croquette and the bread crumb is coated; A step of frying the formed bread in an oil at 150 ° C to 200 ° C for 8 to 12 minutes; And rapidly freezing the fried bread immediately at a temperature of -15 ° C to -20 ° C.

In the preparation of the contents for celery, the content of celery root is bulgogi, and 10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of ginger and 0.5 to 2 parts by weight of pepper Pouring the pork for 2 to 6 hours on a spice containing part; Frying half of fortune pork in the sauce; Adding 10 to 20 parts by weight of carrot, 5 to 10 parts by weight of carrot, and 1 to 1.5 parts by weight of onion to the total weight of pork, and frying the roasted pork; Removing the moisture of the roasted pork, onion, carrot and bean paste on a sieve and storing in a refrigerator; Baking half of the fortune pork on the charcoal fire in the sauce; And mixing the flour pork with the pork stored in the refrigerator.

The present invention relates to a method for producing croquettes, which comprises a proper mixing ratio of the dough ingredients, a process of adding ice during kneading, and a process of storing the primary fermented dough in a freezer, It is possible to provide a croquette having a thin skin with dough with increased elasticity. In addition, the manufacturing method of the present invention includes a process of rapidly freezing the croquettes and reheating the croquettes in the oven before the tasting. Since the remaining oil can be removed through the ovens, the problem of the conventional croquette and the oil absorption and thick skin are solved. You can provide croquet that everyone prefers.

FIG. 1 is a flow chart showing a process for producing a cork material content in a cork cork manufacturing method according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a manufacturing process of a corkscrew according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that, in order to produce croquettes having excellent taste, the inventors of the present invention have found that a proper mixing ratio of the dough ingredients, a process of adding ice in the kneading process, a process of storing the first fermented dough in the freezer, And the present invention was completed through the production of a croquette having a thin casing with little oil absorption and rich in the content of the croaker.

Accordingly, the present invention provides a method of preparing a coconut oil for coconut milk, A mixture of 40 to 60 parts by weight of wheat flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of corn flour, 0.5 to 1.5 parts by weight of salt, 2 to 5 parts by weight of butter, 5 to 10 parts by weight of butter, 2 to 5 parts by weight of water and 1 to 2 parts by weight of raw yeast are mixed and then 5 to 15 parts by weight of ice are further added to prepare a dough; A primary fermentation step in which the dough is fermented at 35 ° C to 45 ° C for 20 to 40 minutes and then stored at -2 ° C to -8 ° C for 1 hour to 3 hours; A dough molding step in which the primary fermented dough is subdivided and then rolled and air in the dough is removed and placed on a pan; A second fermentation step of fermenting the molded dough at 20 ° C to 30 ° C for 10 minutes to 30 minutes; A bread molding step in which the cocoa butter content prepared in the second fermented dough is put into a croquette and the bread crumb is coated; A step of frying the formed bread in an oil at 150 ° C to 200 ° C for 8 to 12 minutes; And rapidly freezing the fried bread immediately at a temperature of -15 ° C to -20 ° C.

In addition, the present invention may further include a step of reheating in the oven at 150 ° C to 200 ° C for 5 minutes to 10 minutes after the rapid freezing storage step.

The reheating step is performed immediately before the tasting, thereby removing all the remaining oil, thereby providing a more mellow croquette.

In the dough preparation step, the flour, sugar, corn flour, salt, butter, egg, water and fresh yeast weighed in the above range are added to the kneader and the ingredients are mixed for 5 minutes at the speed of one step of the kneader, , Mixing for 5 minutes at a speed of 2, and mixing for 10 minutes at a speed of 3 to prepare a dough.

As a result, the dough made from the dough can be torn or not broken even by the treatment with hot water.

In the preparation of the contents for celery, the content of celery root is bulgogi, and 10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of ginger and 0.5 to 2 parts by weight of pepper Pouring the pork for 2 to 6 hours on a spice containing part; Frying half of fortune pork in the sauce; Adding 10 to 20 parts by weight of carrot, 5 to 10 parts by weight of carrot, and 1 to 1.5 parts by weight of onion to the total weight of pork, and roasting the roasted pork; Removing the moisture of the roasted pork, onion, carrot and bean paste on a sieve and storing in a refrigerator; Baking half of the fortune pork on the charcoal fire in the sauce; And mixing the pork cooked with the flour and the pork stored in the refrigerator.

And adding 5 to 10 parts by weight of leek or 5 to 10 parts by weight of pepper to 100 parts by weight of the pork after mixing the above-described baked pork with the pork stored in the refrigerator have.

As described above, by removing moisture from the contents of the cork, the shape is prevented from being crushed when the cork is fried, and it is possible to prevent the cork from being damaged as much as possible.

In addition, roasted pork and charcoal fire pork with a mixture of croquette to produce the contents of the croquette can be provided more flavor.

The ratio of the content of the dough to the content of croquettes in the bread forming step is 50 to 60: 60 to 80 by weight, more preferably 55 to 70 by weight.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the present invention is not limited by these examples.

< Example 1> For croquette Generation of contents

As shown in Fig. 1, first, the content of coconut oil was prepared. For this purpose, 7g of soy sauce, 1.5g of garlic, 1.5g of ginger and 1g of pepper were added to 50g of minced pork for 4 hours. Then, half of the above pork was roasted, and 60 g of onion, 8 g of carrot and 5 g of baked flour were added thereto and fried until the onion became transparent. The roasted ingredients were removed from the sieve and stored in the refrigerator. Then half of the remaining pork was cooked on charcoal fire and mixed with pork, onion, carrots and beans preserved in the refrigerator. According to the preference, 10 g of leek or 10 g of red pepper was added or not, and the contents of the croquette were completed.

< Example 2> Croquette Produce

As shown in Fig. 2, croquettes were prepared. First, as in Example 1, cocoa butter was prepared, and 1500 g of flour, 230 g of sugar, 350 g of corn flour, 30 g of salt, 100 g of butter, 4 eggs of egg, 100 g of water and 45 g of fresh yeast were placed in a kneader, For 5 minutes. 300 g of ice was added thereto, and the mixture was mixed at a speed of 2 at a speed of 5 minutes and then mixed at a speed of 3 for 10 minutes to prepare a dough. The prepared dough was firstly fermented at 40 DEG C for 30 minutes. The first fermented dough was stored in a freezer at -5 ° C for 2 hours. Then, the dough was weighed and weighed at 55g, and the air inside the dough was removed while the dough surface was smooth and round. This was subjected to secondary fermentation at 25 DEG C for 20 minutes. After the fermentation, 70 g of the contents for croquette prepared in Example 1 were put into the dough, molded into a croquet and baked. The molded bread was then fried in oil at 180 ° C for 10 minutes and immediately stored at -18 ° C with rapid freezing.

The croques were boiled for 10 minutes in an oven at 200 ° C to remove all the remaining oil, and then served with roasted croquettes, roasted croquettes with pepper or pepper.

< Example 3 > Croquette Sensory evaluation

For the barbecue croquette prepared in Example 2 and the croquette prepared in accordance with the general croquet production process (Comparative Example 1), the preference degree was evaluated (5-point scale method) Are shown in Table 1 below. At this time, 5 of the evaluation scores were very good, 4 were good, 3 were good, 2 were bad, 1 was very poor, and the results of all the inspectors' sensory tests were averaged Table 1 shows the results.

The sensory evaluation was carried out using Bulgogi croquettes prepared by a method generally known as Comparative Example 1 used as a control.

Evaluation items Example One Comparative Example One flavor 4.8 3.7 Flavor 4.4 3.1 Chewing texture 4.7 3.3 About oil 4.6 2.9 Overall likelihood 4.8 3.5

As a result, it was confirmed that the croquette according to the present invention has improved flavor, flavor, chewing texture and overall acceptability compared to croquette according to the general croquet production process.

In particular, the croquettes according to the present invention were evaluated to be significantly less in the items evaluated for the degree of croquette oil, and the croquette was evaluated to be more crispy and softer than the conventional croquette even in a small amount of oil.

Claims

Preparing the contents for the croquette;
A mixture of 40 to 60 parts by weight of wheat flour, 5 to 10 parts by weight of sugar, 10 to 15 parts by weight of corn flour, 0.5 to 1.5 parts by weight of salt, 2 to 5 parts by weight of butter, 5 to 10 parts by weight of butter, 2 to 5 parts by weight of water and 1 to 2 parts by weight of raw yeast are mixed and then 5 to 15 parts by weight of ice are further added to prepare a dough;
A primary fermentation step in which the dough is fermented at 35 ° C to 45 ° C for 20 to 40 minutes and then stored at -2 ° C to -8 ° C for 1 hour to 3 hours;
A dough molding step in which the first fermented dough is subdivided and then rolled and air in the dough is removed;
A second fermentation step of fermenting the molded dough at 20 ° C to 30 ° C for 10 minutes to 30 minutes;
A bread molding step in which the cocoa butter content prepared in the second fermented dough is put into a croquette and the bread crumb is coated;
A step of frying the formed bread in an oil at 150 ° C to 200 ° C for 8 to 12 minutes; And
And rapidly freezing the fried bread immediately at a temperature of -15 ° C to -20 ° C.

The method according to claim 1,
Further comprising the step of reheating in the oven at 150 ° C to 200 ° C for 5 minutes to 10 minutes after the quick freezing step.

The method according to claim 1,
In the preparation step for the contents, the content of croquette for the croquet is bulgogi,
10 to 20 parts by weight of soy sauce, 1 to 5 parts by weight of garlic, 1 to 5 parts by weight of ginger, and 0.5 to 2 parts by weight of pepper, for 2 to 6 hours;
Frying half of fortune pork in the sauce;
Adding 10 to 20 parts by weight of carrot, 5 to 10 parts by weight of carrot, and 1 to 1.5 parts by weight of onion to the total weight of pork, and roasting the roasted pork;
Removing the moisture of the roasted pork, onion, carrot and bean paste on a sieve and storing in a refrigerator;
Baking half of the fortune pork on the charcoal fire in the sauce; And
And mixing the pork cooked with the flour and the pork stored in the refrigerator.

3. The method of claim 2,
And adding 5 to 10 parts by weight of leek or 5 to 10 parts by weight of pepper to 100 parts by weight of the pork after the step of mixing the pork with roasted pork and the pork stored in the refrigerator By weight.

The method according to claim 1,
Wherein the ratio of the content of the dough to the content of the croquettes in the bread forming step is 40 to 60: 60 to 80 by weight.