KR20180128772A - Composition for hot dog and method for preparing hot dog using the same - Google Patents

Abstract

The present invention relates to a composition for corn dog dough which contains 450 to 500 parts by weight of wheat flour, 130 to 160 parts by weight of rice flour, 90 to 110 parts by weight of tapioca starch, 50 to 70 parts by weight of soybean flour, and 80 to 100 parts by weight of brown rice flour for the total weight of the composition; a corn dog including the composition; and to a method for preparing the corn dog. According to the present invention, corn dogs which does not contain a chemical adhesive, shows nutritional balance to be beneficial to the human body, and has excellent flavor and formability.

Description

TECHNICAL FIELD The present invention relates to a composition for hot dogs,

The present invention relates to a composition for hot dogs and a method for preparing hot dogs containing the same, and more particularly to a composition for a low temperature aged fermented hot dog which does not contain a chemical additive, And a method of manufacturing the hot dog.

Hot dogs are one of the currently popular snacks, usually sticking sticks on long sausages and fried foods around the flour mixture.

Hot dogs are easy to ingest and give a feeling of fullness, and they are widely used for instant cooking and frozen foods. There has been a perception that conventional hot dogs have not changed much in their materials and form, are treated as inexpensive snacks, and are not beneficial to health.

Recently, however, various changes have been attempted not only in the sausage which is the ingredient of hot dog but also in the flour dough composition. For example, there has been an attempt to add cheese as a raw material for a hot dog or to add a rice flour or a chrysolite to a composition for a hot dog dough.

There has been a continuing demand for hot dogs made from healthy materials, balanced nutrition, good flavor and new flavors.

Korean Patent No. 10-1317025 discloses a hot dog in which a frying cloth is put on the outer surface of a sausage. The frying pads are made of chrysanthemum as a main ingredient, and on the basis of the dried state, Corn starch, 2-7 parts by weight of corn starch, 0.3-2.3 parts by weight of baking powder, 0.3-3 parts by weight of sodium carbonate, 0.5-1.3 parts by weight of sodium chloride, And 0.1 to 0.5 part by weight of a vegetable oil and a vegetable oil. As a non-polluting grain which does not use pesticides at all, it is possible to use 50 g of the beta-glucan ingredient, which is a type of dietary fiber, 7 times as many wheat to prevent fat accumulation to prevent obesity and lower cholesterol levels can contribute to the prevention of diabetes, hypertension and other diseases such as arteriosclerosis, Promote the consumption of barley is described that the effects can be beneficial to farmers.

It is an object of the present invention to provide a composition for a hot dog which does not contain a chemical additive and is nutritionally balanced, which is healthful and has an excellent flavor, and a hot dog containing the same.

Another object of the present invention is to provide a method for manufacturing a hot dog which does not contain a chemical additive and can produce a hot dog which is nutritionally balanced and is good for health and has excellent flavor.

The object of the present invention is not limited to the above-mentioned objects, and other objects not mentioned can be clearly understood from the description of the detailed description.

According to one aspect of the present invention, the composition for hot dog dough of the present invention comprises 450 to 500 parts by weight of wheat flour, 130 to 160 parts by weight of rice flour, 90 to 110 parts by weight of tapioca starch, 50 to 70 parts by weight of soybean flour , And 80 to 100 parts by weight of brown rice flour.

According to one embodiment of the present invention, it may further comprise 25 to 28 parts by weight of sugar, 15 to 20 parts by weight of baking powder, 5 to 8 parts by weight of salt, and 2 to 4 parts by weight of yeast, based on the total weight of the composition .

According to one embodiment of the present invention, 5 to 20 parts by weight of bitumen may be further added relative to the total weight of the composition.

According to one embodiment of the present invention, it may further comprise 5 to 20 parts by weight of spinach powder based on the total weight of the composition.

According to another aspect of the present invention, a hot dog of the present invention comprises: an outer material formed of the hot dog dough composition of the present invention; And a material to be filled in the outer material.

According to one embodiment of the present invention, the ingredient may be formed of at least one selected from sausage, cheese, and rice cake.

According to one embodiment of the present invention, the hot dog may be fried with at least one selected from bread crumbs, nuts, sesame, and dried fruit.

According to another aspect of the present invention, there is provided a hot dog manufacturing method comprising: forming an outer material with a composition for hot dog dough; Molding the hot dog by wrapping the outer surface of the ingredient material with the outer material; And heating the hot dog.

According to an embodiment of the present invention, the hot dog dough composition may further include low temperature fermentation at 3 to 5 DEG C for 90 to 120 minutes.

According to an embodiment of the present invention, the step of molding the hot dog may further include inserting at least one selected from sausage, cheese, and rice cake into the skewer.

According to an embodiment of the present invention, the molded hot dog may further include an applying step of applying the molded hot dog with at least one selected from bread crumbs, nuts, sesame, and dried fruit.

According to one embodiment of the present invention, the step of heating the hot dog may be selected in the frying, roasting and steam process.

According to one embodiment of the present invention, the step of heating the hot dog can be fried in oil of 168 to 170 DEG C for 3 minutes 30 seconds to 3 minutes and 40 seconds.

According to one embodiment of the present invention, a composition for a hot dog which does not contain a chemical additive and is nutritionally balanced, which is beneficial for health and has an excellent flavor, and a hot dog containing the same can be provided.

According to an embodiment of the present invention, it is possible to provide a method of manufacturing a hot dog which does not include a chemical additive, and which can produce hot dogs that are nutritionally balanced and have good health and excellent flavor.

1 is a photograph of a hot dog formed with a composition for hot-dog dough according to embodiments of the present invention.
2 is a flow chart schematically showing a method of manufacturing a hot dog according to an embodiment of the present invention.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.

In this application, the terms "comprises", "having", and the like are intended to specify the presence of stated features, integers, steps, operations, components, parts, or combinations thereof, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

In the present application, when a component is referred to as "comprising ", it means that it can include other components as well, without excluding other components unless specifically stated otherwise. Also, throughout the specification, the term "on" means to be located above or below the object portion, and does not necessarily mean that the object is located on the upper side with respect to the gravitational direction.

BRIEF DESCRIPTION OF THE DRAWINGS The present invention is capable of various modifications and various embodiments, and particular embodiments are illustrated in the drawings and will be described in detail in the detailed description. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention. In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail.

The terms first, second, etc. are used to distinguish the various components in the present invention, and the components are not limited by the terms numerically.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of a hot dog composition, a hot dog including the same, and a method of manufacturing the same will be described in detail with reference to the accompanying drawings.

The hot dog kneading composition of the present invention is characterized in that it contains 450-500 parts by weight of flour, 130-160 parts by weight of rice flour, 90-110 parts by weight of tapioca starch, 50-70 parts by weight of soy flour, and 80-100 parts by weight of brown rice Powder.

The above-mentioned Tamiya starch is an edible starch extracted from the roots of cassava. It contains carbohydrate, a large amount of vitamin C, potassium and calcium, and has a low calorie. In addition, the digestion and absorption is good, so it is used in the Western countries as a breakfast or a patient. It can also be used as a sweetener, starch syrup, glucose, or alcohol. As described above, tapioca starch contains a large amount of vitamin C, potassium, and calcium, thus contributing to nutritional balance.

When the content of the tapioca starch is less than 90 parts by weight, the nutritional balance and the flavor improving effect may be insufficient. When the amount of the tapioca starch is more than 110 parts by weight, the production cost is increased. have.

The soy flour differs from wheat flour in that it has a high protein content and differs from skim milk powder in that it contains fibrin. In the present invention, protein and fiber, which are generally insufficient in the hot dog composition, including soybean flour, can be supplemented to balance the nutritional balance and add flavor to the dish.

Soybean flour is fried in fire for 10 to 20 minutes, cooled, and then pulverized again by removing the peel, which is good in fragrance and digestibility. The raw material is yellow soybeans, which are generally yellowish brown. Green soybeans can also be used.

If the content of the soybean flour is less than 50 parts by weight, the effect of improving nutrition balance and flavor may be insignificant. If the soybean flour content is more than 70 parts by weight, the soybean flour may be spoiled, .

In addition, soybean flour is a sensitive raw material whose inherent characteristics are modified according to the surrounding environment (temperature, humidity, etc.). Especially, soybean flour is an important factor that can greatly affect the dough composition characteristics depending on its content. When the content of the soybean flour is less than 50 parts by weight, the kneaded state, the fermented state, or the shape of the final hot dog is favorable, but the overall preference may be low as a result of not having the most important aroma or texture, and when the soybean flour content is more than 70 parts by weight The flavor, texture and fermentation state were at normal levels, but the dough condition and hot dog shape may not be good.

The brown rice refers to rice husk removed from rice, and has an effect of delaying the progress of cancer because it is rich in dietary fiber, has a relatively low blood sugar index, gives a feeling of fullness and contains a large amount of protease inhibitor. In the present invention, the nutritional balance can be adjusted by supplementing dietary fiber, which is generally insufficient in the hot dog composition, including brown rice flour, and the flavor can be added more.

However, if the content of brown rice is less than 80 parts by weight, the nutritive balance and flavor improving effect may be insignificant. If it exceeds 100 parts by weight, the production cost may be increased and the effect of addition of the content may not be improved.

According to one embodiment of the present invention, 25 to 28 parts by weight of sugar, 15 to 20 parts by weight of baking powder, 5 to 8 parts by weight of salt and 2 to 4 parts by weight of yeast may be further added based on the total weight of the composition.

According to one embodiment of the present invention, 5 to 10 parts by weight of bitumen may be further added relative to the total weight of the composition.

The beet is a plant belonging to the genus Sweetenbaum, and its origin is known as northern Africa and Europe. The red pigment of the bit is a substance called betacyan which is extracted and used as an edible pigment called bit red. Beta cyanide is effective in eliminating free radicals, so it has 8 times the effect of tomatoes. In addition, the iron contained in the bit is effective for red blood cell generation and blood control because of its high efficacy, which is good for preventing anemia. Beta contains an alkaloid component of betaine and anthocyanin, and it has anticancer effect, and it contains a lot of other nutrients and minerals, so it improves immunity and helps prevent colds. Therefore, inclusion of a bit can serve as a natural coloring to improve palatability and also to nutritional balance (see right side of Fig. 1).

If the content of the bitumen is less than 5 parts by weight, the nutritional balance, the coloring matter and the flavor improving effect may be insignificant. If the amount is more than 20 parts by weight, the production cost may be increased, have.

According to one embodiment of the present invention, 5 to 10 parts by weight of spinach powder may be further added to the total weight of the composition.

The spinach contains a large amount of folic acid and vitamin A · C, which helps to prevent gastrointestinal irrigation, anemia and dementia. In addition, the preference of the food can be improved with a unique green color (see left side of Fig. 1).

If the content of the spinach powder is less than 5 parts by weight, the nutritional balance, the coloring matter and the flavor improving effect may be insignificant. If the content of the spinach powder is more than 20 parts by weight, the production cost may be increased. .

The hot dog of the present invention comprises a cowl material formed from the hot dog dough composition of the present invention; And a material to be filled in the outer material.

According to one embodiment of the present invention, the ingredient may be formed of at least one selected from sausage, cheese, and rice cake. But it is not limited thereto and any ingredient materials capable of improving nutritional balance and flavor can be used.

According to one embodiment of the present invention, the hot dog may be fried with at least one selected from bread crumbs, nuts, sesame, and dried fruit. But it is not limited thereto, and any material capable of improving nutritional balance and flavor can be used.

2 is a flow chart schematically showing a method of manufacturing a hot dog according to an embodiment of the present invention.

Referring to FIG. 2, the hot dog manufacturing method of the present invention includes the steps of forming an outer material with a composition for hot dough kneading (S100); Molding the hot dog by wrapping the outer surface of the inner material with the outer material (S200); And heating the hot dog (S300).

The step S100 of forming the outer material may include a step S110 of mixing and kneading the hot dog dough composition according to the present invention and a step S120 of fermenting the dough at low temperature.

It is important to maintain the kneader at a low temperature so that fermentation does not occur during kneading in the kneading step (S110) of mixing the hot dog kneading composition according to the present invention. The specific kneading step is described in the examples.

In the low-temperature aging fermentation step (S120), the hot dog dough composition is subjected to low temperature fermentation at 3 to 5 DEG C for 90 to 120 minutes. However, the fermentation state, incense, degree of frying, and state of the final hot dog are the best under the above conditions, and if the aging time is shortened to 30 minutes or less, the hot dog may burst in the frying step without fermentation.

In the step S200 of forming the hot dog by wrapping the outer surface of the ingredient material with the outer material, the ingredient material may further include a step of inserting at least one selected from sausage, cheese, and rice cake into the skewer. The ingredients may be prepared before preparation of the outer material. Alternatively, the inner skewer may be divided into upper and lower portions of the skewer, and the different materials may be concentrically centered on the skewer.

(S200) after wrapping the outer surface of the inner material with the outer material to form a hot dog, and then applying the molded hot dog to at least one selected from bread crumb, nuts, sesame, and dried fruit .

Step S300 of heating the hot dog may be selected in the frying, baking and steam process.

According to one embodiment of the present invention, the step of heating the hot dog can be fried in oil of 168 to 170 DEG C for 3 minutes 30 seconds to 3 minutes and 40 seconds. Although not limited thereto, the degree of brownness of the hot dog is suitable under the above conditions, and palatability such as texture, flavor, and taste is excellent.

Hereinafter, the present invention will be described in more detail with reference to Examples.

Example

I. Preparation of hot dog dough compositions and hot dogs containing them

I-1. Hot dog dough ( Outer material ) And Ingredients  Ready( Example  And Comparative Example )

Example  One

The composition for the hot dog dough was prepared by mixing 500 g of high-strength powder, 160 g of rice flour, 110 g of tapioca starch, 60 g of soy flour, 100 g of brown rice flour, 20 g of bitumen, 28 g of whitening, 20 g of baking powder, And 4 g of yeast were mixed and prepared.

The ingredients were prepared by adding crumb sausage, which did not contain sodium nitrite, to the skewer in an amount of 30 to 60 g per 100 g of dough.

The mixed powder was poured into a kneader and poured about 400 to 440 ml of purified water (about 18 to 23 ° C). In the first stage of the kneader, it was well mixed well for 1-2 minutes. After about 10 minutes of kneading in the second stage of the kneader, the kneading was completed by kneading the kneader in about 3 minutes for about 5 minutes. At this time, the periphery of the kneader was cooled with a towel or the like so that fermentation did not proceed at the time of kneading.

The composition for hot dog dough was fermented at a low temperature for about 120 minutes in a refrigerator at 3 to 5 ° C.

Example  2

The composition for the hot dog dough was prepared by mixing 500 g of high-strength powder, 160 g of rice flour, 110 g of tapioca starch, 60 g of soybean flour, 100 g of brown rice flour, 20 g of spinach powder, 28 g of whitening, 20 g of baking powder, And 4 g of yeast were mixed and prepared.

The ingredients were prepared by adding crumb sausage, which did not contain sodium nitrite, to the skewer in an amount of 30 to 60 g per 100 g of dough.

Comparative Example  One

The composition for the hot dog dough (outer material) was prepared by mixing 500 g of high-strength powder, 375 g of rice flour, 28 g of whitish white, 20 g of baking powder, 8 g of tablets, and 4 g of yeast. Unlike Example 1, brown rice flour, soybean flour and bitumen were not added, and the preparation was carried out in the same manner as in Example 1, except that the crude sausage added with sodium nitrite as a starting material was used.

Comparative Example  2

The composition for the hot dog dough (outer material) was prepared by mixing 500 g of high-strength powder, 375 g of rice flour, 28 g of whitish white, 20 g of baking powder, 8 g of tablets, and 4 g of yeast. Unlike Example 2, brown rice flour, soybean flour and spinach flour were not added, and the same procedure as in Example 2 was carried out except for using Frank Sausage with sodium nitrite as a starting material.

I-2. Manufacture of hot dogs

The hot dog was molded by kneading the dough with a thickness of about 0.5 cm on the sausage which was stuck to the bamboo skewer. If the outer material is too thick or too thin, the texture and taste will deteriorate.

An appropriate amount of bread crumb was applied to the surface of the molded hot dog.

The molded hot dog was fried at a frying temperature of 168 to 170 DEG C for about 3 minutes 30 seconds to 3 minutes and 40 seconds.

I-3. Sensory evaluation

The thus prepared hot dog was subjected to sensory evaluation.

The sensory evaluation was performed on sensory evaluation items such as taste, flavor, texture, shape, and overall acceptability of each of 20 men and women from 10 to 50 years old, and the values were averaged by 5 point scale method. .

As a result of the sensory test, it was confirmed that the hot dogs according to Examples 1 and 2 were both crispy and gritty at the same time, and the chewiness tasted better as they chewed. It was confirmed that not only the texture and aroma but also bitterness or spinach powder And it was confirmed to receive the stimulation of food education. On the contrary, the hot dogs according to Comparative Examples 1 and 2 were evaluated as having a sausage taste very good and a flour in the dough,

Examples 1 and 2 show that the dough composition contains rice flour, brown rice flour and soy flour, and the crude sausage, which does not contain sodium nitrite, is rich in flavor and the optimum fermentation conditions are obtained through low-temperature aging This is the result of making.

In Comparative Examples 1 and 2, dough consisted of rice flour only in flour, and it seemed that wheat flour and flavor felt strongly, and sausage contained a coloring agent (sodium nitrite), indicating that salty taste was strong due to high salinity.

II. Content of soybean flour in the composition for hot dog dough

Table 2 shows the results of kneading conditions, fermentation state and sensory evaluation of soybean flour contents of the composition for hot dog dough of Example 1, which differed as follows.

Soybean flour is a sensitive raw material whose inherent characteristics are modified according to the surrounding environment (temperature, humidity, etc.). Particularly, dough composition according to content of soy flour was an important factor. As in Comparative Example 3, when the soy flour was added in an amount of less than 50 parts by weight, the dough, the fermented state, and the shape of the final hot dog were at normal levels, but the most favorable flavor and texture were not good, In Comparative Example 4, when the soy flour content was over 70, the flavor, texture and fermentation state were at normal levels, but it was confirmed that the dough condition and the hot dog shape were not good. On the contrary, when the content of about 60 was added in Example 3, it was confirmed that the dough state, fermentation state, sensory evaluation and overall acceptability were the best, and the final content ratio was determined.

III. Low temperature aging fermentation condition of composition for hot dog dough

Effects of aging time at low temperature aging fermentation of the composition for hot dog dough according to Example 1 were examined. The results are shown in Table 3.

As a result of the low-temperature aging fermentation test, when the aging time is too short, the fermentation does not occur, and the hot dog starts to pop out in the frying process, and the fermentation progresses gradually from 60 minutes to 90 minutes to 120 minutes, , The degree of frying, and the state of the final hot dog were the best.

The effect of low-temperature aging fermentation improves the elasticity of the dough, the conditions for optimum hot-dog molding are made, the stability that the dough does not break out in the frying process is secured, and the texture is maximized.

IV. Hot dog frying process conditions

Table 4 shows the results of sensory evaluation of the hot dog according to the frying temperature and time according to Example 1.

When the frying temperature was 168 ~ 170 ℃, the external surface of the hot dog appeared brownish color, and the texture, flavor, and taste were the best. Time was 3 minutes 30 seconds ~ 3 minutes 40 seconds Respectively. Also, when the frying process was carried out at 164 ~ 166 ℃ for 3 minutes 20 seconds ~ 3 minutes 40 seconds, the overall preference was better.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. You can implement the examples. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (13)

Wherein the composition comprises 450-500 parts by weight of wheat flour, 130-160 parts by weight of rice flour, 90-110 parts by weight of tapioca starch, 50-70 parts by weight of soy flour, and 80-100 parts by weight of brown rice flour, Composition. The method according to claim 1,
Further comprising 25 to 28 parts by weight of sugar, 15 to 20 parts by weight of baking powder, 5 to 8 parts by weight of salt and 2 to 4 parts by weight of yeast based on the total weight of the composition. The method according to claim 1,
A composition for hot dog dough, further comprising 5 to 20 parts by weight of bitumen, based on the total weight of the composition. The method according to claim 1,
A composition for hot dog dough, further comprising 5 to 20 parts by weight of spinach powder based on the total weight of the composition. An outer material formed from the hot dog kneading composition according to any one of claims 1 to 4; And
And a material to be filled in the outer material. The hot dog according to claim 5, wherein the ingredient material is formed of at least one selected from sausage, cheese, and rice cake. The hot dog according to claim 5, wherein the hot dog is fried with at least one selected from bread crumbs, nuts, sesame, and dried fruit. A method for kneading a hot dog comprising: forming an outer material with a composition for hot-dough kneading according to any one of claims 1 to 4;
Molding the hot dog by wrapping the outer surface of the ingredient material with the outer material; And
Heating the hot dog;
≪ / RTI > 9. The method of claim 8,
Wherein the composition for hot dog dough further comprises low temperature aging fermentation at 3 to 5 DEG C for 90 to 120 minutes. 9. The method of claim 8,
Wherein the step of molding the hot dog further comprises the step of inserting at least one selected from sausage, cheese, and rice cake into a skewer. 9. The method of claim 8,
And applying the molded hot dog to at least one selected from bread crumbs, nuts, sesame, and dried fruit. 9. The method of claim 8,
Wherein the step of heating the hot dog is selected in a frying, bake and steam process. 9. The method of claim 8,
Wherein the step of heating the hot dog fry for 3 minutes 30 seconds to 3 minutes and 40 seconds at 168-170 占 폚 oil.

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