KR20220051941A - Whole cucumber hot dog - Google Patents

Abstract

Provided is a whole cucumber corn dog which includes cucumber pickles filled with at least one content of meat and sausage therein, and bread wrapping the cucumber pickles. According to the present invention, corn dog with improved texture, taste, and preference can be provided.

Description

Whole Cucumber Hot Dog {WHOLE CUCUMBER HOT DOG}

The present invention relates to a whole cucumber hot dog, and more particularly, to a whole cucumber hot dog with improved taste, texture, and preference.

In Korea, in general, hot dog sausage is coated with a dough made by mixing flour and auxiliary materials and fried in oil, which is used as a popular snack. There is also a type of hot dog that is eaten with a sausage sandwiched between long breads and sprinkled with vegetables or sauce. In Korea, both are called hot dogs without distinction, but in English, sausages coated in dough and fried in oil are called corn dogs, and those sandwiched between long breads are called hot dogs. Hereinafter, in the present specification, "hot dog" means corn dog in English.

The hot dog currently sold in the market is a type of food in which the outside of the sausage is covered with a hot dog skin, and bread made of flour. It is manufactured in the form of being thickly wrapped with dough and fried in oil.

On the other hand, with the popularity of hot dogs, many technologies have been introduced, such as changing the main ingredient of hot dog blood to rice or various substances, or adding various substances to improve the taste of hot dog blood. In addition, in order to change the texture, a lot of techniques such as frying by additionally coating the hot dog skin with bread crumbs, potato slices, etc. are being introduced. In addition, in order to change the taste, a myriad of hot dogs using various substances such as rice cakes, cheese, sweet potatoes, etc. have been developed instead of internal sausages.

In other words, currently improved hot dogs are merely technological development that replaces hot dog blood or sausage, and there are almost no other hot dogs.

Korean Patent Publication No. 10-2020-0065783 Korean Patent Publication 10-2016-0005951

The present invention relates to a hot dog of a novel idea, and an object of the present invention is to provide a hot dog that can taste both a typical hot dog and a corn dog at the same time.

Another object of the present invention is to provide a hot dog with improved texture, taste, and preference by mixing and using the contents, cucumber pickle, and bread in an optimal ratio.

On the other hand, the problems to be solved by the present invention are not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, according to an embodiment of the present invention, there is provided a whole cucumber hot dog including a cucumber pickle filled with at least one of meat and sausage inside and a bread wrapped around the cucumber pickle.

According to another embodiment of the present invention, the contents may be packaged in colaken edible vinyl and filled inside the cucumber pickle.

In addition, according to an embodiment of the present invention, the bread may include red pepper.

Also, according to an embodiment of the present invention, the pickle may have a thickness of 0.5 to 1.0 mm.

Also, according to an embodiment of the present invention, the average diameter of the contents may be 2 to 5 times the thickness of the cucumber pickle.

Also, according to an embodiment of the present invention, the thickness of the bread may be 1 to 2 times the diameter of the contents and the cucumber pickle.

The present invention has the advantage of being able to graft American-style hot dogs and corn dogs into one form by using pickles that wrap the contents.

On the other hand, the present invention has an advantage in that it is possible to provide a hot dog with improved texture, taste and preference by mixing and using the contents, cucumber pickle, and bread in an optimal ratio.

1 is a perspective view of a whole cucumber hot dog according to an embodiment of the present invention.
2 is a cross-sectional view of a whole cucumber hot dog according to an embodiment of the present invention.
3 is a cross-sectional view of a whole cucumber hot dog according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail. Prior to this, the terms or words used in the present specification and claims are not to be construed as being limited to conventional meanings, and the inventor must properly understand the concept of the term in order to best describe his invention. Based on the principle that it can be defined, it should be interpreted as meaning and concept consistent with the technical idea of the present invention. Accordingly, the configurations described in the embodiments described in this specification are only the most preferred embodiment of the present invention, and do not represent all the technical spirit of the present invention, so various equivalents that can be substituted for them at the time of the present application It should be understood that there may be variations and variations.

1 is a perspective view of a whole cucumber hot dog according to an embodiment of the present invention. Referring to FIG. 1 , a whole cucumber hot dog 100 according to an embodiment of the present invention includes a pickle 20 and a pickle 20 filled with at least one content 10 of meat and sausage therein. It may include the wrapping bread 30 .

The contents 10 applicable to the present invention may be used individually or in a mixture of meat or sausage, wherein the meat is minced beef, minced pork, minced chicken, minced duck meat, etc. Meat used as food is limited It can be used without, mixed or used alone.

On the other hand, in addition to meat and sausage, various materials such as fish cake, cheese, rice cake, sweet potato, etc. may be included in the contents in various forms, and the materials and shapes may be variously modified and used according to the taste of the ingestor.

In addition, according to another embodiment of the present invention, the contents may be packaged and used in the collagen edible vinyl 40, in which case the collagen edible vinyl is a safe ingredient for the human body, and products applied in the art can be used without limitation. there is. By using the collagen edible vinyl, there is an advantage that it can work more efficiently and hygienically when manually filling the cucumber pickle with the contents.

In addition, according to an embodiment of the present invention, the average diameter of the contents filling the inside of the cucumber pickle may be 2 to 5 times the thickness of the cucumber pickle, and preferably 4 times. If the average diameter of the contents is less than 2 times the thickness of the cucumber pickle, the pickle becomes too thick and the proportion of salty and sour tastes increases, so the overall taste is out of balance. It is difficult, and there is a problem that it is difficult to maintain the shape even if it is filled.

The cucumber pickle applied to the present invention uses a cucumber pickle prepared in a barrel without cutting the cucumber, unlike cucumber pickle that is generally eaten as a side dish, and is not limited to terms such as pickled cucumber, cucumber, cucumber, and the like. Cucumbers made with salt, vinegar, spices, etc. can be used without limitation.

In addition, the cucumber pickle of the present invention is used by digging the inside, and at this time, the thickness of the cucumber pickle may be 0.5 mm to 1.0 mm, and when it is less than 0.5 mm, there is a problem of manufacturing difficulty and subsequent shape maintenance, In this case, there is a problem that the overall taste balance is broken.

The bread 30 applied to the present invention means that the entire surface of the cucumber pickle 20 filled with the contents 10 is covered with a dough mixed with strong flour, starch, whole white sugar, salt, etc. and cooked.

At this time, the dough may be used without limitation any hot dog dough applied in the art, and may further include red pepper to improve synergy with cucumber pickle, and the amount and type of red pepper may be adjusted according to the taste of the ingestor. It can be used as a marketing tool.

On the other hand, according to a preferred embodiment of the present invention, the thickness of the bread may be one to two times the diameter of the sum of the contents and the cucumber pickle, and if it is out of the above range, the balance of taste is broken and the optimal taste that the present invention seeks There is a problem that cannot be achieved.

Hereinafter, the present invention will be described in more detail by way of Examples, but it is clear that the present invention is not limited by the Examples.

Preparation Example 1: Preparation of Pickles

Two days after adding vinegar water, vinegar, and sugar mixed in a ratio of 2:1:1, pickling spice 10g, salt 5g, and 3 bay leaves, remove the stem, and rub with salt in water to cool. Pickled cucumbers were prepared by aging.

Preparation Example 2: Preparation of bread dough

After preparing by sieving 300g of bread flour, 2g of salt, and 50g of sugar, add 1 egg and 5g of yeast to the sifted powder, add 150ml of lukewarm water, mix the dough, and knead continuously to make a lump. Then, it was fermented until the volume doubled to prepare a bread dough.

Example 1

The inside of the cucumber pickle of Preparation Example 1 was dug up to have a thickness of 0.5 cm, and then sausages having a diameter of 2 cm were filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to have a thickness of 3 cm, and then fried in cooking oil heated to 180° C. for 10 minutes, cooled for 1 minute, and further fried for 1 minute to prepare a whole cucumber hot dog.

Example 2

The inside of the cucumber pickle of Preparation Example 1 was dug up to have a thickness of 0.7 cm, and then sausages having a diameter of 3 cm were filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to have a thickness of 4 cm, and then fried in cooking oil heated to 180° C. for 13 minutes, cooled for 1 minute and 20 seconds, and further fried for 1 minute to prepare a whole cucumber hot dog.

Example 3

The inside of the cucumber pickle of Preparation Example 1 was dug up to have a thickness of 1.0 cm, and then sausages having a diameter of 4 cm were filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to have a thickness of 5 cm, and then fried in cooking oil heated to 180° C. for 15 minutes, cooled for 1 minute and 30 seconds, and further fried for 1 minute to prepare a whole cucumber hot dog.

Comparative Example 1

The inside of the cucumber pickle of Preparation Example 1 was dug up to have a thickness of 0.2 cm, and then sausages having a diameter of 1 cm were filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to a thickness of 1 cm, and then fried in cooking oil heated to 180° C. for 5 minutes, cooled for 1 minute, and further fried for 1 minute to prepare a whole cucumber hot dog.

Comparative Example 2

After digging up the inside of the pickle of Preparation Example 1 to have a thickness of 0.4 cm, a sausage having a diameter of 2 cm was filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to a thickness of 2 cm, and then fried in cooking oil heated to 180° C. for 10 minutes, cooled for 1 minute, and further fried for 1 minute to prepare a whole cucumber hot dog.

Comparative Example 3

The inside of the cucumber pickle of Preparation Example 1 was dug up to have a thickness of 1.2 cm, and then sausages having a diameter of 3 cm were filled. Thereafter, the bread dough of Preparation Example 2 was wrapped to have a thickness of 5 cm, and then fried in cooking oil heated to 180° C. for 15 minutes, cooled for 1 minute and 30 seconds, and further fried for 1 minute to prepare a whole cucumber hot dog.

Pickle thickness (cm) Sausage Average Diameter (cm) Dough thickness (cm) Example 1 0.5 2 3 Example 2 0.7 3 4 Example 3 1.0 4 5 Comparative Example 1 0.2 One 2 Comparative Example 2 0.4 2 3 Comparative Example 3 1.2 3 5

Experimental example: sensory evaluation of hot dogs

With respect to the whole cucumber hot dogs prepared according to Examples 1 to 3 and Comparative Examples 1 to 3, the texture of cucumber and the hot dog were selected for 20 Korean adults, 10 elementary school students between 8 and 12 years old, and 10 foreigners. A panel test was performed for taste and preference.

At this time, all tests were performed as a blind test. The results were evaluated according to the evaluation criteria shown in Tables 2 to 4 to show the test results. The average of the results scored by the subject is shown in Tables 5 to 7 below.

Referring to Table 5 below, the whole cucumber hot dog prepared according to the embodiment of the present invention was evaluated as having a crisp texture because the cucumber was properly cooked or did not bite.

In addition, referring to Tables 6 and 7 below, the whole cucumber hot dog prepared according to the embodiment of the present invention is very good and the flavor and umami can be sufficiently felt. Symbol degree is shown.

However, in the case of the whole cucumber hot dog prepared according to Comparative Example 3, the answer was that the cucumber was undercooked.

In addition, in the case of Comparative Examples 1 to 3, they answered that they did not feel the flavor and umami, and in the case of Comparative Examples, they generally did not eat at all, eat a little if it is unavoidable, or eat it about once a week even if it is eaten, which is not good in terms of preference. The results are shown.

Therefore, it was confirmed that the whole cucumber hot dog prepared according to the embodiment of the present invention can be enjoyed and preferred by Korean adults as well as elementary school students and foreigners between the ages of 8 and 12.

Cucumber taste evaluation degree 0 points Cucumbers are undercooked. 1 point Cucumbers are cooked properly and have a crunchy texture. 2 points Cucumbers are fully cooked, but not roasted. 3 points Cucumbers are fully cooked and slightly swollen. 4 points Cucumbers are blown up and mushy.

degree of taste 0 points It had no taste. 1 point There was no sense of flavor or umami at all. 2 points There was no sense of flavor or umami. 3 points I felt the flavor to some extent, but I didn't feel the umami taste. 4 points The taste was good, and the flavor and umami were sufficiently felt.

Degree of preference evaluation 0 points I don't think I'll ever eat it at all. 1 point If there is an unavoidable situation, I think I will eat a little. 2 points You can eat it about once a week. 3 points You can eat it about 3 times a week. 4 points You can eat it about 5 times a week.

division sense of cucumber Example 1 2 Example 2 One Example 3 One Comparative Example 1 4 Comparative Example 2 3 Comparative Example 3 0

division taste evaluation Example 1 4 Example 2 4 Example 3 4 Comparative Example 1 One Comparative Example 2 2 Comparative Example 3 0

division Preference evaluation Example 1 3 Example 2 4 Example 3 3 Comparative Example 1 0 Comparative Example 2 One Comparative Example 3 0

As the specific parts of the present invention have been described in detail above, for those of ordinary skill in the art, it will be clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. will be. Accordingly, it is intended that the substantial scope of the present invention be defined by the appended claims and their equivalents.

10: Sausage
20: Pickle Cucumber
30: bread
40: Collagen edible vinyl
100, 200: whole cucumber hot dog

Claims (5)

A whole cucumber hot dog comprising a cucumber pickle stuffed with at least one of meat and sausage inside and a bread covering the cucumber pickle.
According to claim 1,
The whole cucumber hot dog is that the contents are packed in colaken edible plastic and filled inside the cucumber pickle.
According to claim 1,
A whole cucumber hot dog having a thickness of 0.5 to 1.0 cm of the cucumber pickle.
According to claim 1,
The whole cucumber hot dog of which the average diameter of the contents is 2 to 5 times the thickness of the cucumber pickle. According to claim 1,
The thickness of the bread is a whole cucumber hot dog that is 1 to 2 times the diameter of the contents and the cucumber pickle.

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