KR20180007837A - Manufacturing method for ball type squid cake - Google Patents

Manufacturing method for ball type squid cake Download PDF

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KR20180007837A
KR20180007837A KR1020160089246A KR20160089246A KR20180007837A KR 20180007837 A KR20180007837 A KR 20180007837A KR 1020160089246 A KR1020160089246 A KR 1020160089246A KR 20160089246 A KR20160089246 A KR 20160089246A KR 20180007837 A KR20180007837 A KR 20180007837A
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squid
weight
parts
ball
sugar
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KR101902204B1 (en
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김병기
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김병기
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    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • 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
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding

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

Abstract

The present invention relates to a method for preparing squid balls. More specifically, the squid ball preparing method includes the processes of: preparing the outer skin dough by mixing flour used as a main ingredient and various secondary ingredients; grinding and mixing steamed squids and sweet pumpkins to shape the mixture in the shape of a ball; coating the surface of the prepared balls with a sugary liquid made of sugar and syrup and then with nut powder to prepare squid fillings; and preparing the squid balls by heating the outer skin dough and squid filling input to a frame with hemispherical grooves formed thereon in a predetermined amount. The squid balls can maintain the shape of a mouth-sized round ball similar to that of conventional walnut confectionery while providing new flavors and nutrients completely different from the conventional walnut confectionery while significantly enhancing the productivity and safety of the food product.

Description

오징어볼의 제조방법{Manufacturing method for ball type squid cake}[0001] The present invention relates to a manufacturing method of a squid ball,

본 발명은 오징어볼의 제조방법에 관한 것으로, 보다 상세하게는 주재료인 밀가루에 각종 부재료를 혼합하여 외피용 반죽을 만들고, 찐 오징어와 찐 단호박을 분쇄 및 혼합하여 볼형상으로 성형한 후 그 표면에 설탕과 물엿으로 이루어진 당의액을 코팅하고 견과류 분태를 도포하여 오징어소를 만든 다음, 반구형 홈이 형성된 형틀에 외피용 반죽과 오징어소를 일정양 투입한 후 일정시간 가열하여 구형상으로 된 오징어볼을 제조함으로써, 기존의 호두과자가 갖고 있는 핑거푸드로서의 장점인 한 입 크기의 둥근 볼형상은 그대로 유지하면서 기존의 호두과자와는 전혀 다른 새로운 맛과 영양을 제공할 수 있도록 할 뿐만 아니라 식품의 생산성 및 안전성도 대폭 향상시킬 수 있도록 하는 오징어볼의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a squid ball, and more particularly, to a method for manufacturing a squid ball, which comprises mixing flour as a main ingredient to make a dough for outer skin, crushing and mixing steamed squid and steamed squash, Coated with a liquid of sugar made from sugar and syrup and coated with nuts to form squid. Then, a dough for squash and squid were put into a mold having hemispherical grooves, and then heated for a predetermined time to prepare a squid ball It is possible to provide a novel flavor and nutrition that is completely different from the existing walnut confection while maintaining the shape of a mouth-sized round ball, which is an advantage of the finger food possessed by the existing walnut confectionery, To a method of manufacturing a squid ball that can greatly improve safety.

일반적으로 호두과자는 팥앙금을 내용물로 하는 빵류에 속하는 것으로, 주로 고속도로 휴게소나 열차 등에서 여행객의 간식용이나 선물용으로 널리 판매되고 있는데, 종래의 호두과자는 대부분 밀가루, 설탕, 계란, 베이킹 파우더 및 물을 소정의 비율로 혼합하여 외피를 형성하는 반죽을 만들고, 팥 앙금에 적당한 양의 설탕과 물을 혼합하여 팥소를 만든 다음, 호두 형상을 갖는 금형에 일정량의 외피용 반죽과 팥소를 투입하여 구워내게 된다.In general, walnut confectionery belongs to breads made from bean jam, and is widely sold mainly for snacking or as a gift for travelers in a highway rest area or on a train. Conventional walnut confectionery mostly contains wheat flour, sugar, eggs, baking powder and water The dough is formed by mixing at a predetermined ratio to form an outer skin, and an appropriate amount of sugar and water are mixed with an appropriate amount of red bean paste to make an orange bean paste. Then, a certain amount of outer skin batter and bean paste are put into a mold having a walnut shape to be baked .

이와 같이 제조되는 호두과자에는 보통 팥앙금과 호두분태를 넣거나 좀더 호두의 고소한 맛과 식감을 높이기 위해 팥앙금과 호두 1/4태를 넣기도 하는데, 이러한 호두과자는 전통적으로 제조해온 호두과자 본연의 맛과 크게 차이가 없어 젊은 소비자에게는 점차 외면을 당하게 되면서 그 판매량도 점차 감소하고 있는 실정이었다.The walnut confectionery produced in this way is usually put in bean jam and walnut crumbs. In order to increase the taste and texture of the walnut more, the bean jam and the 1/4 walnut are added. These walnut confectionary is the taste of the original walnut confection As there is no difference, the younger consumers are getting out of sight gradually, and the sales volume is gradually decreasing.

아울러, 종래의 호두과자에는 주로 팥앙금을 이용한 팥소가 사용되고 있는데, 이러한 팥소는 만드는 데 많은 시간과 노력이 소요됨으로 인해 생산성이 현저히 저하될 뿐만 아니라, 상온에서 3일 이상 지나면 쉽게 부패가 되고, 장기간 보관할 경우 맛이 변질될 우려가 있어 식품으로서의 안전성도 현저히 저하되는 문제점이 있었다.In addition, bean jam using bean jam is mainly used in the conventional walnut confectionery. Since such bean jam takes much time and effort to make, the productivity is remarkably deteriorated. In addition, if the bean jam is left at room temperature for more than 3 days, There is a concern that the taste may be altered and the safety as a food is remarkably deteriorated.

따라서, 기존의 호두과자가 갖고 있는 핑거푸드로서의 장점인 한 입 크기의 둥근 볼형상은 그대로 유지하면서 기존의 호두과자와는 전혀 다른 새로운 맛과 영양을 제공할 뿐만 아니라, 식품의 생산성 및 안전성도 대폭 향상시킬 수 있는 새로운 식품의 개발이 절실히 요구되고 있다.Therefore, while retaining the shape of a mouth-sized round ball, which is an advantage of the finger food of the existing walnut confection, it not only provides a new taste and nutrition that is completely different from the existing walnut confectionery, There is an urgent need to develop new foods that can be improved.

대한민국 등록특허공보 제10-0666078호Korean Patent Publication No. 10-0666078

본 발명은 상기의 문제점을 해결하기 위하여 안출된 것으로서, 주재료인 밀가루에 각종 부재료를 혼합하여 외피용 반죽을 만들고, 찐 오징어와 찐 단호박을 분쇄 및 혼합하여 볼형상으로 성형한 후 그 표면에 설탕과 물엿으로 이루어진 당의액을 코팅하고 견과류 분태를 도포하여 오징어소를 만든 다음, 반구형 홈이 형성된 형틀에 외피용 반죽과 오징어소를 일정양 투입한 후 일정시간 가열하여 구형상으로 된 오징어볼을 제조함으로써, 기존의 호두과자가 갖고 있는 핑거푸드로서의 장점인 한 입 크기의 둥근 볼형상은 그대로 유지하면서 기존의 호두과자와는 전혀 다른 새로운 맛과 영양을 제공할 수 있도록 할 뿐만 아니라 식품의 생산성 및 안전성도 대폭 향상시킬 수 있도록 하는 것을 기술적 과제로 한다.Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in order to solve the above problems, and it is an object of the present invention to provide a dough for making outer skin dough by mixing various kinds of ingredients into wheat flour as a main material, crushing and mixing steamed squid and steamed squash, The squid balls were made by coating the liquid of sugar made of starch syrup and applying a nuts sorting method. Then, a dough for squib and a cuttlefish were put into a mold having a hemispherical groove and heated for a predetermined time to prepare a squid ball having a spherical shape , While preserving the shape of a mouth-sized round ball, which is an advantage of the finger food of the existing walnut confectionery, it can not only provide a new taste and nutrition that is completely different from the existing walnut confectionery, The present invention has been made in view of the above problems.

상기의 기술적 과제를 달성하기 위한 본 발명은 밀가루 100중량부를 기준으로, 설탕 15 ~ 20중량부, 계란 20 ~ 25중량부, 우유 85 ~ 90중량부, 소금 1 ~ 1.2중량부, 베이킹 파우더 1 ~ 1.5중량부를 혼합하여 외피용 반죽물을 제조하는 외피용 반죽 제조단계와, 오징어, 단호박, 견과류 분태, 설탕, 물엿을 포함하는 오징어소를 제조하는 오징어소 제조단계와, 반구형 홈이 형성된 형틀에 상기 외피용 반죽 제조단계에서 제조된 외피용 반죽물과 오징어소 제조단계에서 제조된 오징어소를 일정양 투입한 후 일정시간 가열하여 구형상으로 된 오징어볼을 제조하는 오징어볼 베이킹단계를 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a flour composition comprising 15 to 20 parts by weight of sugar, 20 to 25 parts by weight of egg, 85 to 90 parts by weight of milk, 1 to 1.2 parts by weight of salt, 1 to 1.2 parts by weight of baking powder, Preparing a kneaded batter for making a kneaded product for the outer skin, mixing the kneaded product with 1.5 parts by weight of the kneaded product to prepare a kneaded batter for kneading the kneaded product, preparing a squid for producing squid including squid, squash, nuts, sugar, And a squid ball baking step of preparing a squid ball by heating a predetermined amount of squid rice prepared in the step of preparing squid meat and a kneaded batter produced in the step of preparing the outer dough for a certain period of time .

또한, 본 발명은 상기 오징어소 제조단계는 오징어와 단호박을 따로 찐 후 분쇄하여 반죽하는 반죽단계와, 상기 반죽단계를 거쳐 생성된 반죽물을 볼형태로 성형하는 성형단계와, 상기 성형단계를 거쳐 볼형태로 성형된 성형물의 표면에 설탕과 물엿을 녹여 만든 당의액을 코팅하는 코팅단계와, 상기 코팅단계를 거쳐 당의액이 코팅된 성형물의 표면에 견과류 분태를 도포하는 도포단계를 포함하는 것을 특징으로 한다.According to another aspect of the present invention, there is provided a method of manufacturing a squid according to the first aspect of the present invention, wherein the step of preparing the squid includes a kneading step of separately kneading the squid and the squash followed by pulverizing and kneading the kneaded product, a molding step of molding the kneaded product produced in the kneading step into a ball shape, A coating step of coating a surface of a ball-shaped molded product with a solution of sugar prepared by dissolving sugar and syrup on a surface thereof, and a coating step of coating the surface of a molded product coated with the sugar solution through the coating step .

또한, 본 발명은 상기 오징어소 제조단계에서 제조되는 오징어소는 오징어소 100중량부에 대하여 오징어 35 ~ 45중량부, 단호박 45 ~ 55중량부, 견과류 분태 4 ~ 6중량부, 설탕 1.5 ~ 2중량부, 물엿 1.5 ~ 2중량부를 포함하는 것을 특징으로 한다.In addition, in the present invention, the squid prepared in the step of preparing the squid is prepared by mixing 35 to 45 parts by weight of squid, 45 to 55 parts by weight of squash, 4 to 6 parts by weight of nuts, 1.5 to 2 parts by weight of sugar, And 1.5 to 2 parts by weight of starch syrup.

또한, 본 발명은 상기 견과류 분태는 땅콩, 아몬드, 밤, 호두, 호박씨, 해바라기씨, 잣, 검은깨 중에서 3가지 이상 선택해서 사용하는 것을 특징으로 한다.In addition, the present invention is characterized in that at least three of the above-mentioned nuts are selected from among peanuts, almonds, chestnuts, walnuts, pumpkin seeds, sunflower seeds, pine nuts and black sesame seeds.

상기한 바와 같이 구성되는 본 발명의 오징어볼의 제조방법에 의하면, 기존의 호두과자가 갖고 있는 핑거푸드로서의 장점인 한 입 크기의 둥근 볼형상은 그대로 유지하면서 기존의 호두과자와는 전혀 다른 새로운 맛과 영양을 제공할 수 있게 될 뿐만 아니라 식품의 생산성 및 안전성도 대폭 향상시킬 수 있게 되는 효과가 있다.According to the method of manufacturing a squid ball of the present invention as described above, it is possible to maintain the shape of a round ball of a mouth size, which is an advantage of a finger food possessed by a conventional walnut confection, It is possible to provide not only nutrition but also productivity and safety of food.

도 1은 본 발명에 의한 오징어볼의 제조과정을 단계별로 도시한 블록도.
도 2는 본 발명의 오징어소 제조단계에서 제조되는 오징어소의 제조과정을 단계별로 도시한 블록도.
도 3은 본 발명에 의해 제조된 오징어볼의 외피 일부를 절개하여 도시한 사시도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a step of manufacturing a squid ball according to the present invention.
FIG. 2 is a block diagram showing a stepwise process of manufacturing a squid according to the present invention. FIG.
FIG. 3 is a perspective view showing an incision of a part of a skin of a squid ball manufactured by the present invention. FIG.

이하, 상기의 목적을 달성하기 위한 본 발명을 도 1 내지 도 3을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to FIGS. 1 to 3. FIG.

본 발명에 의한 오징어볼의 제조과정은 도 1에 도시되어 있는 바와 같이 외피용 반죽 제조단계(1), 오징어소 제조단계(2), 오징어볼 베이킹단계(3)를 포함하도록 구성된다.The manufacturing process of the squid ball according to the present invention is configured to include a step (1) for making a dough for the outer skin, a step (2) for making a squid, and a step (3) for squid balls as shown in FIG.

상기 외피용 반죽 제조단계(1)는 도 3에 도시되어 있는 바와 같이 오징어볼(10)의 외피용 반죽물(11)을 제조하는 단계로서, 주재료인 밀가루에 각종 부재료를 혼합하여 외피용 반죽물(11)을 제조하게 된다.As shown in FIG. 3, the outer skin dough manufacturing step 1 is a step of manufacturing a kneaded product 11 for a skin of a squid ball 10, and various kinds of outer materials are mixed with wheat flour as a main material, (11).

상기 외피용 반죽물(11)은 밀가루 100중량부를 기준으로, 설탕 15 ~ 20중량부, 계란 20 ~ 25중량부, 우유 85 ~ 90중량부, 소금 1 ~ 1.2중량부, 베이킹 파우더 1 ~ 1.5중량부를 혼합하여 제조하는 것이 바람직한데, 이와 같은 재료 비율로 혼합하게 되면 겉은 바삭하고 속은 촉촉한 식감의 외피용 반죽물(11)을 제조할 수 있게 된다.15 to 20 parts by weight of sugar, 20 to 25 parts by weight of eggs, 85 to 90 parts by weight of milk, 1 to 1.2 parts by weight of salt, 1 to 1.5 parts by weight of baking powder It is preferable that the mixture is mixed by the mixing ratio of the above ingredients. When the ingredients are mixed at such a ratio, it becomes possible to produce a kneaded product 11 for the outer skin of a crispy, moist and moist texture.

그리고, 상기 외피용 반죽물(11)의 점도는 형틀에 용이하게 주입할 수 있도록 반죽의 상태에 따라 적당량의 생수를 첨가하여 조절하는 것이 바람직하다.The viscosity of the external-use kneaded product 11 is preferably adjusted by adding an appropriate amount of fresh water depending on the condition of the dough so that the inner product can be easily injected into the mold.

상기 오징어소 제조단계(2)는 도 3에 도시되어 있는 바와 같이 오징어볼(10)의 속재료인 오징어소(12)를 제조하는 단계로서, 오징어, 단호박, 견과류 분태, 설탕, 물엿을 포함하는 오징어소(12)를 제조하게 된다.As shown in FIG. 3, the step (2) of manufacturing the squid is a step of producing the squid 12, which is a component material of the squid ball 10, and includes squid, squash, nuts, Thereby producing the bull 12.

상기 오징어소(12)는 오징어소 100중량부에 대하여 오징어 35 ~ 45중량부, 단호박 45 ~ 55중량부, 견과류 분태 4 ~ 6중량부, 설탕 1.5 ~ 2중량부, 물엿 1.5 ~ 2중량부를 포함하는 것이 바람직한데, 이와 같은 재료 비율에 의하면 오징어의 쫄깃함과 단호박의 부드러움과 견과류의 고소함이 어우러진 독특한 식감과 함께 풍부한 영양을 갖춘 오징어소(12)를 제조할 수 있게 된다.The squid 12 includes 35 to 45 parts by weight of squid, 45 to 55 parts by weight of squash, 4 to 6 parts by weight of nuts, 1.5 to 2 parts by weight of sugar, and 1.5 to 2 parts by weight of starch syrup based on 100 parts by weight of squid. According to such a material ratio, it is possible to produce squid rice (12) having a rich nutrition together with a unique texture that combines the cuttlefish 's chewiness, the softness of the squash, and the nuts of the nuts.

상기 오징어소 제조단계(2)에서 제조되는 오징어소(12)는 상기 재료들을 한꺼번에 섞어 제조하는 것도 가능하지만, 도 2에 도시되어 있는 바와 같이 반죽단계(4), 성형단계(5), 코팅단계(6), 도포단계(7)를 거쳐 제조하는 것이 바람직하다. The squid meat 12 produced in the squid meat producing step 2 can be prepared by mixing the above materials together. However, as shown in Fig. 2, the kneading step 4, the shaping step 5, (6) and a coating step (7).

상기 반죽단계(4)에서는 손질한 생오징어와 단호박을 따로 쪄서 준비한 후, 찐 오징어를 먼저 분쇄기에 넣어 분쇄한 다음, 찐 단호박을 투입하여 반죽하게 된다.In the kneading step (4), the prepared squid and the squash are separately steamed, and the steamed squid is first crushed into a crusher and then steamed squash is kneaded.

이 때, 상기 오징어는 한번 찐 후 다시 직화(直火)로 구워주는 것이 바람직한데, 이렇게 하면 남아 있는 수분이 제거되는 동시에 은은한 불향이 스며들게 되므로 식감과 풍미를 더욱더 향상시킬 수 있게 된다.At this time, it is preferable that the squid is steamed once and then cooked again by direct fire. In this way, the remaining water is removed and the gentle incense is imbibed, so that the texture and flavor can be further improved.

그리고, 상기 오징어는 쫄깃쫄깃하게 씹히는 식감을 위해 2 ~ 4mm 정도 크기로 분쇄하는 것이 바람직하다.The cuttlefish is preferably pulverized to a size of about 2 to 4 mm for a texture that is chewy and chewy.

아울러, 상기 오징어소(12)의 주재료로서 오징어와 함께 단호박을 사용한 이유는, 단호박은 영양이 풍부할 뿐만 아니라 오징어와 함께 먹으면 좋은 식재료로 알려져 있어 많은 요리에도 함께 사용되고 있고, 또 응집력이 우수하여 분쇄된 오징어를 쉽게 뭉칠 수 있게 하므로 둥근 볼형태로의 성형이 용이하기 때문이다.The reason why the squash is used together with the squid as the main ingredient of the squid 12 is that it is not only rich in nutrition but also known as a good food to be eaten with squid, and is used in many dishes, This makes it easier to form squares in a round ball shape.

상기 성형단계(5)에서는 상기 반죽단계(4)를 거쳐 생성된 반죽물을 지름 20mm 정도의 볼형태로 성형하게 된다.In the molding step (5), the kneaded product produced through the kneading step (4) is shaped into a ball having a diameter of about 20 mm.

상기 코팅단계(6)에서는 상기 성형단계(5)를 거쳐 볼형태로 성형된 성형물의 표면에 설탕과 물엿을 녹여 만든 당의액(13)을 코팅하게 된다.In the coating step (6), the sugar solution (13) formed by melting sugar and syrup is coated on the surface of the molded product in a ball shape through the molding step (5).

상기 성형물의 표면에 당의액(13)을 코팅하는 이유는, 이후 도포단계(5)에서 성형물의 표면을 도포되는 견과류 분태(14)가 더 잘 붙게 할 뿐만 아니라, 수분함량이 높은 오징어와 단호박이 외부 공기와 접촉하게 되는 것을 차단하여 오징어와 단호박이 쉽게 변질되는 것을 막기 위함이다.The reason why the sugar solution 13 is coated on the surface of the molded product is that not only the nuts 14 to which the surface of the molded product is applied in the application step 5 are more adhered to but also the squid and the pumpkin This prevents the squid and the pumpkin from being easily deteriorated by blocking the contact with the outside air.

상기 도포단계(7)에서는 상기 코팅단계(6)를 거쳐 당의액(13)이 코팅된 성형물의 표면에 견과류 분태(14)를 도포하게 된다. In the applying step (7), the nuts (14) are applied to the surface of the molded product coated with the sugar solution (13) through the coating step (6).

상기 견과류 분태(14)는 땅콩, 아몬드, 밤, 호두, 호박씨, 해바라기씨, 잣, 검은깨 중에서 3가지 이상 선택해서 1 ~ 3mm의 크기로 분쇄한 것으로, 이와 같이 다양한 견과류를 혼합하여 분쇄하게 되면 더욱더 고소한 식감과 함께 각종 견과류가 가진 풍부한 영양을 골고루 제공할 수 있게 된다.The nuts (14) are prepared by grinding at least 3 kinds of peanuts, almonds, chestnuts, walnuts, pumpkin seeds, sunflower seeds, pine nuts and black sesame seeds to a size of 1 to 3 mm. It is possible to provide a rich and nutritious variety of nuts with a more sophisticated texture.

상기 오징어볼 베이킹단계(3)는 도 3에 도시되어 있는 바와 같이 오징어소(12)의 외측에 외피용 반죽물(11)이 감싸진 오징어볼(10)을 제조하는 단계로서, 반구형 홈이 형성된 형틀에 상기 외피용 반죽 제조단계(1)에서 제조된 외피용 반죽물(11)과 오징어소 제조단계(2)에서 제조된 오징어소(12)를 일정양 투입한 후 180 ~ 230℃에서 2 ~ 3분동안 가열하여 구형상으로 된 오징어볼(10)을 제조하게 된다.As shown in FIG. 3, the squid ball baking step 3 is a step of manufacturing a squid ball 10 in which a kneaded product 11 is wrapped around an outer side of a squid 12, A predetermined amount of the kneaded product 11 of the outer skin prepared in the outer skin dough manufacturing step 1 and the squid meat 12 prepared in the squid meat manufacturing step 2 are put into a mold, And heated for 3 minutes to prepare a squid ball 10 having a spherical shape.

상기한 바와 같이 구성되는 본 발명의 오징어볼의 제조방법에 의하면, 기존의 호두과자가 갖고 있는 핑거푸드로서의 장점인 둥근 볼형상은 그대로 유지하면서 오징어, 단호박, 견과류 분태, 설탕, 물엿을 포함하는 오징어소(12)에 의해 기존의 호두과자와는 전혀 다른 새로운 맛과 영양을 제공할 수 있게 된다.According to the squid ball manufacturing method of the present invention configured as described above, the squid, the squash, the nuts, the sugar, the squid including the syrup, By means of (12), it is possible to provide a completely different taste and nutrition from the existing walnut cookies.

또한, 본 발명의 오징어볼의 제조방법에 의하면, 오징어소(12)의 제조시 오징어와 단호박을 따로 찐 후 바로 반죽해서 제조할 수 있게 되므로, 만드는 데 많은 시간과 노력이 소요되는 팥소를 사용하는 기존의 호두과자에 비해 생산성을 대폭 향상시킬 수 있게 된다.According to the manufacturing method of the squid ball of the present invention, squid and squash can be separately prepared by kneading the squid and the squash at the time of manufacturing the squid 12, so that the bean jam using the bean jam takes much time and effort The productivity can be greatly improved as compared with the conventional walnut confectionery.

아울러, 본 발명의 오징어볼의 제조방법에 의하면, 수분함량이 높은 오징어와 단호박으로 성형된 오징어소(12)의 표면에 설탕과 물엿으로 이루어진 당의액(13)이 코팅되어 오징어소(12)가 쉽게 변질되는 것을 방지하게 되므로, 팥소를 사용하는 기존의 호두과자에 비해 식품의 안전성을 대폭 향상시킬 수 있게 된다.In addition, according to the method of manufacturing a squid ball of the present invention, a sugar solution 13 composed of sugar and syrup is coated on the surface of a squid 12 molded with squid and a pumpkin having a high moisture content, It is possible to significantly improve the safety of the food compared with the existing walnut confectionery using bean jam.

1 : 외피용 반죽 제조단계
2 : 오징어소 제조단계
3 : 오징어볼 베이킹단계
4 : 반죽단계
5 : 성형단계
6 ; 코팅단계
7 : 도포단계
10 : 오징어볼
11 : 외피용 반죽물
12 : 오징어소
13 : 당의액
14 : 견과류 분태1: Step for making dough for outer skin
2: Squid production step
3: Squid ball baking step
4: Dough stage
5: Forming step
6; Coating step
7: Application step
10: Squid ball
11: kneading material for outer skin
12: Squid cattle
13: The amount of sugar
14: Nuts and crumbs

Claims (4)

밀가루 100중량부를 기준으로, 설탕 15 ~ 20중량부, 계란 20 ~ 25중량부, 우유 85 ~ 90중량부, 소금 1 ~ 1.2중량부, 베이킹 파우더 1 ~ 1.5중량부를 혼합하여 외피용 반죽물을 제조하는 외피용 반죽 제조단계와,
오징어, 단호박, 견과류 분태, 설탕, 물엿을 포함하는 오징어소를 제조하는 오징어소 제조단계와,
반구형 홈이 형성된 형틀에 상기 외피용 반죽 제조단계에서 제조된 외피용 반죽물과 오징어소 제조단계에서 제조된 오징어소를 일정양 투입한 후 일정시간 가열하여 구형상으로 된 오징어볼을 제조하는 오징어볼 베이킹단계를 포함하는 것을 특징으로 하는 오징어볼의 제조방법.15 to 20 parts by weight of sugar, 20 to 25 parts by weight of milk, 85 to 90 parts by weight of milk, 1 to 1.2 parts by weight of salt and 1 to 1.5 parts by weight of baking powder are mixed with 100 parts by weight of wheat flour to prepare a batter- A kneading step for kneading the outer skin,
A squid production step of manufacturing a squid containing squid, squash, squash, nuts, sugar, syrup,
A squid ball manufactured in the step of preparing the outer skin dough and a cuttlefish prepared in the step of manufacturing the squid meat are put into a mold having a hemispherical groove formed therein and heated for a predetermined time to prepare a squid ball And a baking step. 제 1항에 있어서,
상기 오징어소 제조단계는,
오징어와 단호박을 따로 찐 후 분쇄하여 반죽하는 반죽단계와,
상기 반죽단계를 거쳐 생성된 반죽물을 볼형태로 성형하는 성형단계와,
상기 성형단계를 거쳐 볼형태로 성형된 성형물의 표면에 설탕과 물엿을 녹여 만든 당의액을 코팅하는 코팅단계와,
상기 코팅단계를 거쳐 당의액이 코팅된 성형물의 표면에 견과류 분태를 도포하는 도포단계를 포함하는 것을 특징으로 하는 오징어볼의 제조방법.The method according to claim 1,
Wherein the step of preparing the squid meat comprises:
A kneading step in which the squid and the pumpkin are separately steamed, pulverized and kneaded,
A molding step of molding the kneaded product produced through the kneading step into a ball shape,
A coating step of coating the surface of a ball-shaped molded product through the molding step with a solution of sugar prepared by melting sugar and syrup,
And a coating step of coating the nuts on the surface of the molded article coated with the sugar solution through the coating step. 제 1항에 있어서,
상기 오징어소 제조단계에서 제조되는 오징어소는,
오징어소 100중량부에 대하여 오징어 35 ~ 45중량부, 단호박 45 ~ 55중량부, 견과류 분태 4 ~ 6중량부, 설탕 1.5 ~ 2중량부, 물엿 1.5 ~ 2중량부를 포함하는 것을 특징으로 하는 오징어볼의 제조방법.The method according to claim 1,
The cuttlefish produced in the step of preparing the squid meat,
The squid ball according to any one of claims 1 to 3, wherein the squid ball comprises 35 to 45 parts by weight of squid, 45 to 55 parts by weight of squash, 4 to 6 parts by weight of nuts, 1.5 to 2 parts by weight of sugar, ≪ / RTI > 제 1항에 있어서,
상기 견과류 분태는 땅콩, 아몬드, 밤, 호두, 호박씨, 해바라기씨, 잣, 검은깨 중에서 3가지 이상 선택해서 사용하는 것을 특징으로 하는 오징어볼의 제조방법.The method according to claim 1,
Wherein the nuts are selected from at least three types of peanuts, almonds, chestnuts, walnuts, pumpkin seeds, sunflower seeds, pine nuts, and black sesame seeds.
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* Cited by examiner, † Cited by third party
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