KR20220165385A - Method for preparing sundae-gangjeong - Google Patents

Abstract

One aspect of the present invention provides a method for manufacturing fried sundae rice cake with increased palatability, such as elimination of miscellaneous odors and an improved texture, and a fried sundae rice cake manufactured thereby. The present invention includes the steps of: coating sundae with powder; frying the sundae coated with the powder; and mixing the fried sundae and sauce and frying the mixture to manufacture a fried sundae rice cake.

Description

Sundae gangjeong manufacturing method {METHOD FOR PREPARING SUNDAE-GANGJEONG}

The present invention relates to a method for manufacturing sundae gangjeong with increased palatability, such as removal of miscellaneous odors and improved texture, and sundae gangjeong produced thereby.

Sundae is a unique Korean food that is eaten by filling clean cow or pig intestines with a mixture of meat, bean sprouts, glass noodles, dried rice, and various seasonings, and then cooking them in hot water or steam.

Recently, as a way to familiarize people of various ages, various attempts to apply mushrooms, fish, medicinal herbs, etc.

However, the junk food present in the sundae itself is becoming a factor hindering the access of some consumers. Therefore, the need for developing recipes that can remove or hide the unpleasant smell of sundae is increasing day by day.

Korean Patent Publication No. 20-2019-0003465

One technical problem to be achieved by the present invention is to provide a method for producing sundae gangjeong with increased palatability, such as removal of odors and improved texture.

The technical problem to be achieved by the present invention is not limited to the above-mentioned technical problem, and other technical problems not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

One aspect of the present invention is the step of applying a fried batter containing rice flour, wheat flour, bread crumbs or a mixture thereof to sundae; Frying the sundae coated with the batter; It provides a method for preparing sundae gangjeong, wherein the fried sundae and sauce are mixed and roasted to prepare sundae gangjeong, wherein the sauce includes chili sauce, garlic, red pepper, and balsamic sauce.

According to one embodiment of the present invention, the step of sprinkling cut or pulverized nuts on the sundae gangjeong may be further included.

According to one embodiment of the present invention, in the step of applying the batter, any one of rice flour, wheat flour and bread crumbs may be selected and applied sequentially.

According to one embodiment of the present invention, in the step of applying the batter, 50 parts by weight to 150 parts by weight of rice flour, 50 parts by weight to 150 parts by weight of wheat flour, and 50 parts by weight to 150 parts by weight of bread crumbs may be used. .

According to one embodiment of the present invention, the step of frying the sundae may be performed at 120 ° C to 400 ° C for 3 minutes to 10 minutes.

According to one embodiment of the present invention, the sauce includes 50 parts by weight to 150 parts by weight of chili sauce, 50 parts by weight to 150 parts by weight of garlic, 50 parts by weight to 150 parts by weight of red pepper, and 50 parts by weight to 150 parts by weight of balsamic sauce. can do.

According to one embodiment of the present invention, the sauce may further include vinegar.

According to one embodiment of the present invention, the sauce may further include one or more from the group consisting of Tabasco sauce, soybean paste, red pepper oil, green onion oil, onions, ginger, carrots, shrimp powder, and paprika powder.

One aspect of the present invention provides sundae gangjeong prepared by the above manufacturing method.

According to one embodiment of the present invention, by using a sauce containing mixed fried batter and balsamic sauce, sundae gangjeong is provided that can satisfy the taste of consumers by removing the unpleasant smell of the sundae itself and forming a crispy and savory texture. can

1 shows a flowchart of a method for manufacturing sundae gangjeong according to an embodiment of the present invention.

Hereinafter, the present invention will be described with reference to the accompanying drawings. However, the present invention may be embodied in many different forms and, therefore, is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted.

Terms used in this specification are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "having" are intended to designate that a feature, number, step, operation, component, or combination thereof described in the specification exists, but one or more other features or numbers However, it should be understood that it does not preclude the presence or addition of steps, operations, components, or combinations thereof.

Referring to FIG. 1, a method for manufacturing sundae gangjeong according to an embodiment of the present invention includes applying a fried batter containing rice flour, wheat flour, bread crumbs, or a mixture thereof to sundae (S100); Frying the sundae coated with the batter (S200); It includes a step (S300) of mixing and frying the fried sundae and sauce to prepare sundae gangjeong.

First, the method for manufacturing sundae gangjeong according to an embodiment of the present invention includes the step of applying batter to the sundae (S100).

The sundae may be glutinous rice sundae, meat sundae, Abai sundae, blood sundae, vegetable sundae or makchang sundae, but is not limited thereto. As one embodiment, the sundae may be a meat sundae, for example, a meat sundae including pork and/or chicken. Only one type of sundae may be used, or two or more types of sundae may be mixed and used. The sundae may be used in an uncut form or cut into bite-size pieces.

The batter may be powdered or liquid, but according to one embodiment, the batter may be powdered. The powdery batter may include rice flour, wheat flour, bread crumbs, or a mixture thereof.

According to one embodiment, the step of applying the batter may be to select any one of rice flour, wheat flour, and bread crumbs and apply each sequentially. For example, in the step of applying the batter, rice flour may be applied to the surface of the sundae, followed by flour. For example, in the step of applying the batter, wheat flour may be applied to the surface of the sundae, followed by rice flour. For example, in the step of applying the batter, flour may be applied to the surface of the sundae, then rice flour may be applied thereon, and bread crumbs may be subsequently applied thereon. The step of applying the batter is 50 parts by weight to 150 parts by weight of rice flour, 50 parts by weight to 150 parts by weight of wheat flour, and 50 parts by weight to 150 parts by weight of bread crumbs, for example, rice flour, flour and bread crumbs. It can be used in a weight ratio of 1:1 to 1:2:1, for example 1:1:1.

The flour may include gravity flour, soft flour, strong flour, frying flour, pancake flour, or a mixture thereof, and may be, for example, frying flour.

Next, the method for manufacturing sundae gangjeong according to an embodiment of the present invention includes frying the sundae coated with the batter (S200).

The step of frying the sundae may be performed using cooking oil. The step of frying the sundae may be performed by heating the cooking oil to 120 ° C to 400 ° C, eg, 160 ° C to 300 ° C, eg, 250 ° C, at the temperature.

Frying the sundae may be performed for 3 to 10 minutes, for example, 5 minutes.

A step of completely cooling the fried sundae before proceeding to the next step may be additionally included, and through this, the crispness of the batter may be improved.

Finally, the method for manufacturing sundae gangjeong according to an embodiment of the present invention includes the step of mixing and frying the fried sundae and sauce to prepare sundae gangjeong (S300).

The sauce may include chili sauce, garlic, red pepper, and balsamic sauce. For example, the sauce may include 50 parts by weight to 150 parts by weight of chili sauce, 50 parts by weight to 150 parts by weight of garlic, 50 parts by weight to 150 parts by weight of red pepper, and 50 parts by weight to 150 parts by weight of balsamic sauce. For example, the sauce may include chili sauce, garlic, red pepper, and balsamic sauce in a weight ratio of 1:1:1:0.5 to 1:1:1:2, for example, 1:1:1:1. there is.

As a further embodiment, the sauce may further include vinegar. The vinegar may serve to reduce the feeling of the sundae gangjeong. The sauce may include 2 to 5% by weight, for example, 2.4 to 4.8% by weight of vinegar based on the total weight of the sauce.

In another embodiment, the sauce may further include one or more from the group consisting of tabasco sauce, bean paste, chili oil, and green onion oil. The sauce may further include one or more from the group consisting of onion, ginger and carrot, for example, minced onion, minced ginger and minced carrot. In addition, the sauce may further include shrimp powder and / or paprika powder. The addition of these seasonings can serve to make the taste and aroma of the sauce deeper and richer.

In another embodiment, the sauce may include 1 to 3% by weight, for example, 1.5% by weight of each of tabasco sauce, green onion oil, chopped onion and chopped carrot based on the total weight of the sauce. The sauce may include tofu and red pepper oil in an amount of 2 to 5% by weight, for example, 2.25% by weight, based on the total weight of the sauce. The sauce may include ginger in an amount of 0.1 to 1% by weight, for example, 0.5% by weight based on the total weight of the sauce. The sauce may include shrimp powder and paprika powder in an amount of 0.1 to 0.5% by weight, for example, 0.3% by weight, based on the total weight of the sauce.

At this time, commercially available products may be used as the chili sauce, balsamic sauce, vinegar, Tabasco sauce, soybean paste, red pepper oil, green onion oil, shrimp powder, and/or paprika powder. In addition, the garlic may include whole garlic, sliced garlic, or minced garlic, but may be, for example, minced garlic. The red pepper may include Cheongyang pepper, red pepper, or green pepper, but may be, for example, Cheongyang pepper. The balsamic sauce may include balsamic vinegar, balsamic glaze, or a dressing in which olive oil is mixed therein, which may serve to remove the unpleasant smell of sundae or neutralize the sourness of the sauce.

The sauce may be provided in a ratio of 90 to 150%, for example, 95 to 120% by weight of sundae.

In addition, the method for manufacturing sundae gangjeong according to some embodiments of the present invention may further include the step of sprinkling cut or pulverized nuts on the sundae gangjeong (S400).

The nuts include peanuts, walnuts, almonds, pine nuts, macadamia nuts, cashew nuts, pecans, and the like, but are not limited thereto. For example, the nuts may be peanut powder.

One aspect of the present invention provides sundae gangjeong prepared by the above manufacturing method.

Hereinafter, with reference to Examples and Comparative Examples, sundae gangjeong and a manufacturing method thereof according to an embodiment of the present invention will be described in detail.

Example

<Example 1>

1.1. Preparation of Fried Sundae

After cutting 170 g of meat sundae into about 10 pieces, 100 g of rice flour was applied to the surface of the cut sundae, and then 100 g of frying powder (or wheat flour) was applied.

After putting 1L of cooking oil in a fryer and preheating it to 250 ° C, a fried sundae coated with rice flour and frying powder was put in and fried for 5 minutes to prepare a fried sundae.

1.2. preparation of sauce

47.5 g of chili sauce, 47.5 g of minced garlic, 47.5 g of Cheongyang pepper, and 47.5 g of balsamic sauce were mixed in one place to prepare a sauce for sundae gangjeong.

1.3. Apply sauce to fried sundae

The fried sundae obtained in Example 1.1 and the sauce obtained in Example 1.2 were put together in a preheated frying pan, and fried at a high temperature (eg, 120 ° C to 200 ° C) for about 5 minutes. Peanut powder was sprinkled on the roasted sundae gangjeong.

<Example 2>

Sundae gangjeong was prepared in the same manner as in Example 1, except that 100 g of frying powder (or wheat flour) was applied to the surface of the cut sundae and then 100 g of rice flour was applied to the surface of the cut sundae. .

<Example 3>

Sundae gangjeong was prepared in the same manner as in Example 1, except that 100 g of rice flour, 100 g of frying powder, and 100 g of bread crumbs were sequentially applied to the surface of the cut sundae among the contents described in Example 1.1.

<Example 4>

Sundae Gangjeong was prepared in the same manner as in Example 1, except that 20 g of balsamic sauce was used among the contents described in Example 1.2.

<Example 5>

Of the contents described in Example 1.2, 42.75 g of chili sauce, 42.75 g of minced garlic, 42.75 g of cheongyang pepper, and 63 g of balsamic sauce were used to prepare the sauce for sundae gangjeong, except that the sundae was prepared in the same manner as in Example 1. Gangjeong was prepared.

<Example 6>

Sundae gangjeong was prepared in the same manner as in Example 1, except that 9.5 g of vinegar was added to the contents described in Example 1.2.

<Example 7>

Sundae gangjeong was prepared in the same manner as in Example 1, except that 4.75 g of vinegar was added to the contents described in Example 1.2.

<Example 8>

Among the contents described in Example 1.2, 45g of chili sauce, 45g of minced garlic, 45g of Cheongyang pepper, 45g of balsamic sauce, 1.5g of Tabasco sauce, 2.25g of Dubanjang, 2.25g of red pepper oil, and 1.5g of green onion oil were used to prepare a sauce for Gangjeong. Sundae Gangjeong was prepared in the same manner as in Example 1, except that it was prepared.

<Example 9>

Sundae Gangjeong was prepared in the same manner as in Example 8, except that 1.5 g of minced onion, 1.5 g of minced carrot, and 0.5 g of minced ginger were added to the Sauce for Gangjeong Sundae.

<Example 10>

Sundae Gangjeong was prepared in the same manner as in Example 9, except that 0.3 g of shrimp powder and 0.3 g of paprika powder were added to the Sauce for Gangjeong Sundae.

<Example 11>

Among the contents described in Example 7, 1.5 g of Tabasco sauce, 2.25 g of tofu, 2.25 g of red pepper oil, and 1.5 g of green onion oil in the sauce for sundae gangjeong. Sundae Gangjeong was prepared in the same manner as in Example 7, except that 1.5 g of minced onion, 1.5 g of minced carrot, and 0.5 g of minced ginger were added.

<Example 12>

Sundae Gangjeong was prepared in the same manner as in Example 11, except that 0.3 g of shrimp powder and 0.3 g of paprika powder were added to the Sauce for Gangjeong Sundae.

<Comparative Example 1>

Sundae gangjeong was prepared in the same manner as in Example 1, except that only 200 g of fried powder was applied to the surface of the cut sundae among the contents described in Example 1.1.

<Comparative Example 2>

Sundae gangjeong was prepared in the same manner as in Example 1, except that the sauce for sundae gangjeong was prepared by mixing only 60 g of chili sauce, 60 g of minced garlic, and 60 g of cheongyang pepper in one place.

Experimental example

Sundae Gangjeong obtained in Examples 1 to 5 and Comparative Examples 1 and 2 was provided to 65 general consumers, and sensory tests including miscellaneous taste and crispiness and repurchase intention were investigated. The sensory test was divided into scores of 1 to 5 points, and the details are as follows: 1 point (very bad), 2 points (bad), 3 points (average), 4 points (good), 5 points (very good).

The averages of the sensory test and repurchase intention survey results are shown in Table 1 below:

Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 catch up 4.6 4.6 4.7 4.0 4.5 4.9 4.8 crispy 4.2 4.3 4.5 4.1 4.2 4.2 4.2 Repurchase intention 4.6 4.6 4.7 1.2 4.1 4.5 4.6 Example 8 Example 9 Example 10 Example 11 Example 12 Comparative Example 1 Comparative Example 2 catch up 4.7 4.7 4.8 4.8 4.9 4.4 3.0 crispy 4.2 4.3 4.3 4.2 4.3 3.4 4.1 Repurchase intention 4.7 4.9 4.9 4.8 4.8 3.4 2.9

As a result of the experiment, the sundae gangjeong of Examples 1 to 10 in which rice flour, wheat flour, and bread crumbs were appropriately mixed were evaluated to have excellent texture (crispy), but the sundae gangjeong of Comparative Example 1 coated only with frying powder had the lowest evaluation in terms of texture. received

In addition, while the sundae gangjeong of Examples 1 to 3 containing an appropriate amount of balsamic sauce received good evaluations because they were excellently removed, in Comparative Example 2, which did not contain balsamic sauce, low scores were obtained because they were not removed. .

In addition, in the case of Example 4 containing relatively little balsamic sauce, it was evaluated that the removal rate of miscellaneous substances was lower than that of Examples 1 to 3, and in the case of Example 5 containing an excessive amount of balsamic sauce, the degree of removal of impurities was It was satisfactory, but the balsamic scent was too strong, so it received a relatively low rating from repurchase intentions.

In the case of Examples 6 and 7, which additionally included vinegar in the sauce, more improved results were shown in the removal of weeds compared to examples not containing vinegar.

When seasonings (Example 8), vegetables (Examples 9 and 11), and seasoning powders (Examples 10 and 12) were additionally included in the sauce, there was no significant difference in terms of texture compared to other cases, but improvement in miscellaneous And in terms of repurchase rate, it showed better preference.

In summary, the method of manufacturing sundae gangjeong according to some embodiments of the present invention removes the unpleasant smell of the sundae itself by using a sauce containing mixed fried batter and balsamic sauce, and forms a crispy and savory texture to satisfy consumers' preferences. Satisfying sundae gangjeong can be provided.

The above description of the present invention is for illustrative purposes, and those skilled in the art can understand that it can be easily modified into other specific forms without changing the technical spirit or essential features of the present invention. will be. Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be interpreted as being included in the scope of the present invention.

Claims (10)

Applying a fried batter containing rice flour, wheat flour, bread crumbs or a mixture thereof to sundae;
Frying the sundae coated with the fried batter; and
Mixing and frying the fried sundae and sauce to prepare sundae gangjeong
including,
The sauce is a method for producing sundae gangjeong comprising chili sauce, garlic, red pepper, and balsamic sauce.
According to claim 1,
The method for producing sundae gangjeong, characterized in that it further comprises the step of sprinkling cut or pulverized nuts on the sundae gangjeong.
According to claim 1,
In the step of applying the batter, one of rice flour, wheat flour and bread crumbs is selected and applied sequentially.
According to claim 1,
The step of applying the batter is a method for producing sundae gangjeong, characterized in that using a batter powder mixed with 50 parts by weight to 150 parts by weight of rice flour, 50 parts by weight to 150 parts by weight of wheat flour and 50 parts by weight to 150 parts by weight of bread crumbs.
According to claim 1,
The method for producing sundae gangjeong, characterized in that the frying the sundae is performed at 120 ℃ to 400 ℃ for 3 minutes to 10 minutes.
According to claim 1,
The sauce comprises 50 parts by weight to 150 parts by weight of chili sauce, 50 parts by weight to 150 parts by weight of garlic, 50 parts by weight to 150 parts by weight of red pepper, and 50 parts by weight to 150 parts by weight of balsamic sauce. method.
According to claim 1,
The method for producing sundae gangjeong, characterized in that the sauce further comprises vinegar.
According to claim 1,
The method for producing sundae gangjeong, characterized in that the sauce further comprises at least one from the group consisting of Tabasco sauce, tofu sauce, red pepper oil, green onion oil, onion, ginger, carrot, shrimp powder and paprika powder.
Sundae Gangjeong prepared by the manufacturing method according to any one of claims 1 to 8.
Sundae gangjeong sauce containing chili sauce, garlic, red pepper and balsamic sauce.

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