KR20230071810A - Manufacturing method of croquette comprising tomato - Google Patents

Abstract

The present invention relates to a method for producing tomato croquettes containing tomatoes, and the tomato croquettes of the present invention have functional properties by including tomatoes, and synergistic sensory properties by including cranberries to overcome the low sensory preference of tomatoes. It can be usefully used as a well-being health food that is excellent in terms of food and nutrition.

Description

Method for manufacturing croquettes containing tomatoes {MANUFACTURING METHOD OF CROQUETTE COMPRISING TOMATO}

The present invention relates to a method for producing tomato croquettes containing tomatoes.

A croquette or croquette is a food made by adding ingredients such as vegetables, meat, or seafood to wheat flour batter as a base, forming a round shape, coating it with flour, eggs, or bread crumbs, and frying it in oil. It tastes good and is easy to eat. It is widely sold as a meal replacement or snack. In recent years, confectionery and baking technology has developed and more and more consumers are looking for croquettes, making it very easy to find croquettes, and various types of croquettes are provided to suit each consumer's taste. The most common types of croquettes are potato croquettes fried with minced beef and onions in mashed potatoes, mief croquettes with a higher content of minced beef than potato croquettes, yasai croquettes made with vegetables such as peas, carrots and corn, and croquettes There are fried curry croquettes with turmeric powder between the outer shell and the filling. For example, Korean Patent Registration No. 10-1485557 provides "a method for manufacturing croquette dough, a croquette dough, a croquette manufacturing method, and croquettes manufactured using the same", and Korean Patent Registration No. 10-1793339 "Method for manufacturing anglerfish croquettes" is provided, and Korean Patent Publication No. 10-2014-0191587 provides "method for manufacturing croquettes using bread".

On the other hand, tomato is an annual semi-vine plant belonging to the family Solanaceae, and has the characteristics of both fruit and vegetable, and is a very good food as a source of vitamins and minerals. Tomatoes contain ingredients such as citric acid, malic acid, succinic acid, amino acid, rutin, protein, sugar, ash, calcium, iron, phosphorus, vitamin A, vitamin B1, vitamin B2, vitamin C, and dietary fiber to prevent osteoporosis or senile dementia. , anti-aging, prevention of melasma, prevention of high blood pressure, and lowering blood sugar. In addition, tomatoes are low in calories and sugar and rich in moisture and fiber, so they are effective for dieting, and also have the effect of helping digestion and promoting metabolism. In particular, tomatoes contain a large amount of antioxidants such as lycopene and beta-carotene, and lycopene gives them a red color. Lycopene is a powerful antioxidant that prevents the formation of blood clots to prevent stroke and myocardial infarction, as well as helping to maintain the youth of cells by releasing active oxygen that causes aging. In addition, it can prevent men's prostate cancer, women's breast cancer, and cancer of the digestive system, and is effective in discharging toxic substances generated when alcohol is broken down in the body. In addition, when lycopene-containing tomatoes are cooked, the lycopene content of the tomatoes increases, and when cooked tomatoes are consumed, the absorption rate in the body can be improved by 3 times or more compared to eating raw tomatoes. Using tomatoes having such efficacy, tomatoes are sliced into slices as shown in Patent No. 10-1468653, then raw buckwheat flowers are attached to the tomato slices and dried to produce dry snack functional confectionery mainly made of tomato dried fruit, or As in Patent Publication No. 10-2016-0041068, scrambled eggs and tomatoes are fried together, and then noodles are added to prepare fried noodles using roasted tomatoes, which are used in various dishes. However, since tomatoes have a weaker sweetness than other fruits, there is a problem in that general consumers do not prefer them.

An object of the present invention is to provide a method for preparing tomato croquettes.

In addition, an object of the present invention is to provide tomato croquettes.

In order to solve the above problems, the present invention comprises the steps of preparing a croquette bread dough containing raw tomatoes and cranberries; preparing a filling for croquettes comprising semi-dried tomatoes; Putting the croquette filling in the croquette bread dough and molding it; And it provides a method for producing tomato croquettes comprising the step of frying the molding in oil.

In addition, the present invention provides tomato croquettes prepared by the above method.

The croquettes containing tomatoes, which is a feature of the present invention, have their functional properties by including tomatoes, and the sensory properties are synergistically increased by including cranberries to overcome the low sensory preference of tomatoes, so food and nutritionally excellent well-being It can be usefully used as a health food.

1 is a schematic diagram showing a tomato croquette manufacturing process of the present invention.

Hereinafter, the present invention will be described in detail as an embodiment of the present invention with reference to the accompanying drawings. However, the following embodiments are presented as examples of the present invention, and if it is determined that detailed descriptions of well-known techniques or configurations may unnecessarily obscure the gist of the present invention, the detailed descriptions may be omitted. , the present invention is not limited thereby. Various modifications and applications of the present invention are possible within the scope of the claims described below and equivalents interpreted therefrom.

In addition, the terms used in this specification (terminology) are terms used to appropriately express preferred embodiments of the present invention, which may vary according to the intention of a user or operator or customs in the field to which the present invention belongs. Therefore, definitions of these terms will have to be made based on the content throughout this specification. Throughout the specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

All technical terms used in the present invention, unless defined otherwise, are used with the same meaning as commonly understood by one of ordinary skill in the art related to the present invention. In addition, although preferred methods or samples are described in this specification, those similar or equivalent thereto are also included in the scope of the present invention. The contents of all publications incorporated herein by reference are incorporated herein by reference.

In one aspect, the present invention comprises the steps of (a) preparing a croquette bread dough containing fresh tomatoes and cranberries; (b) preparing a filling for croquettes comprising semi-dried tomatoes; (c) molding the croquette filling into the croquette bread dough; (d) fermenting the molding; And (e) it relates to a method for producing tomato croquettes comprising frying in oil.

In one embodiment, the croquette bread dough is prepared by: i) preparing fermented dough; ii) 900 to 1200 parts by weight of strong flour, 150 to 250 parts by weight of fermented dough, 20 to 40 parts by weight of sugar, 5 to 15 parts by weight of baking improver, 30 to 50 parts by weight of butter, 25 to 35 parts by weight of raw yeast, 20 to 20 parts by weight of powdered milk Mixing 40 parts by weight of eggs, 80 to 120 parts by weight of eggs and 10 to 30 parts by weight of salt, 500 to 900 parts by weight of fresh tomatoes and 100 to 300 parts by weight of cranberries; iii) forming gluten; iv) fermenting; And v) can be prepared through a process comprising the step of dividing and resting, fermentation is carried out at 26 to 28 ℃ and humidity of 70 to 80% for 50 to 70 minutes, and resting is carried out at room temperature for 10 to 20 minutes It can be.

In one embodiment, the fermented dough of croquette bread dough is a) mixing 110 parts by weight of strong flour, 2 parts by weight of salt, 2 parts by weight of dry yeast and 130 parts by weight of water; b) primary aging at 20 to 25 ° C. or room temperature for 50 to 60 minutes; c) sealing and secondary aging at 3 to 6 ° C for 24 hours; and d) kneading and tertiary aging at room temperature for 5 to 15 minutes.

In one embodiment, the step of forming gluten may be forming 100% of gluten, which may be performed through a process comprising the following steps:

a) kneading (mixing) the ingredients of step ii) at low speed to hydrate them (here, oil and fat are added later to promote hydration); b) kneading at medium or high speed (here, the dough is kneaded until it comes together and salt is not added at first, but added when the dough is sufficiently dry); c) kneading at medium or high speed until the dough is sufficiently dry, smooth and elastic; and d) stretching the dough and kneading at medium or high speed until a clear gluten film is formed.

In one embodiment, the croquette filling is: i) 500 to 900 parts by weight of semi-dried tomatoes, 300 to 500 parts by weight of onions, 80 to 160 parts by weight of carrots, 20 to 60 parts by weight of green peppers and 20 to 60 parts by weight of red bell peppers step; And ii) 30 to 90 parts by weight of roasted ingredients in step i), 50 to 100 parts by weight of ham, 80 to 120 parts by weight of potato powder, 200 to 300 parts by weight of eggs, 1 to 4 parts by weight of pepper, 25 curry powder to 40 parts by weight, 20 to 40 parts by weight of water, 200 to 400 parts by weight of mayonnaise, and 50 to 100 parts by weight of bread flour.

In one embodiment, 40 to 50 parts by weight of the croquette filling may be added to 40 to 60 parts by weight of the croquette bread dough and molded.

In one embodiment, the fermentation of step (d) may be performed for 15 to 25 minutes at 32 to 38 ° C. and humidity of 80 to 90%.

In one embodiment, the step (e) may further include applying bread crumbs after applying water to the molding.

In one embodiment, in step (e), it may be fried in oil at 160 to 200 ° C. for 1 minute to 1 minute 30 seconds.

In one aspect, the present invention relates to tomato croquettes prepared by the method of the present invention.

Hereinafter, the present invention will be described in detail by Examples, Comparative Examples and Experimental Examples.

However, the following Examples, Comparative Examples and Experimental Examples are merely illustrative of the present invention, and the content of the present invention is not limited by the following Examples, Comparative Examples and Experimental Examples.

Example 1. Preparation of croquettes containing fresh tomatoes and cranberries

1-1. Preparation of Croquette Dough

110 parts by weight of strong flour, 2 parts by weight of salt, 2 parts by weight of dry yeast (gold) and 130 parts by weight of water are mixed, first aged at 20 to 25 ℃ or room temperature for 50 to 60 minutes, then wrapped in plastic and 3 to 6 Secondary aging at low temperature for 24 hours at ° C., kneading, and third aging for about 10 minutes at room temperature to prepare fermented dough. 200g of fermented dough, 1000g of strong flour, 30g of sugar, 10g of bread improver (s-500), 40g of butter, 30g of fresh yeast, 30g of powdered milk, 2 eggs (about 80 to 120g), 750g of raw tomato, 150g of cranberry and salt Hydrate 20g of ingredients by mixing and kneading at low speed, add oil later to promote hydration, and knead until the dough is united into one lump, without adding salt at first. Knead at medium or high speed while adding when the dough is sufficiently dry, then knead at medium or high speed until the dough is dry enough and the surface is smooth and elastic, stretch the dough until a clear gluten film is formed. Knead at medium or high speed to form 100% gluten. After fermenting for 60 minutes at a temperature of 27 ° C. and a humidity of 75%, the dough was divided into 50 g each and rolled to collect gas, followed by bench time at room temperature for 10 to 15 minutes.

1-2. Preparation of croquette filling (stuffing material)

700g of semi-dried tomato, 400g of onion, 133g of carrot, 40g of green and 40g of red bell pepper, 60g of meat, 80g of ham, 107g of potato powder, 5 eggs (about 200 to 300g), 2g of pepper, 33g of curry powder, water A croquette filling was prepared by mixing 33 g of mayonnaise, 333 g of mayonnaise, and 80 g of breadcrumbs.

1-3. Preparation of tomato croquettes

및 습도 85%에서 20분 동안 발효하였다. 발효한 크로켓에 물을 바른 뒤 빵가루를 묻히고 포크로 구멍을 내고, 180 ℃의 기름에서 1분 내지 1분 30초간 튀겨 크로켓을 제조하였다.45 g of the cooled filling prepared in 1-2 was added to the croquette dough prepared in Example 1-1 and molded,

and fermented for 20 minutes at 85% humidity. Water was applied to the fermented croquettes, bread crumbs were applied, holes were made with a fork, and croquettes were prepared by frying in oil at 180 ° C for 1 minute to 1 minute 30 seconds.

Comparative Example 1. Preparation of croquettes using croquette dough without fresh tomatoes and cranberries

Croquettes were prepared in the same process conditions as in Example 1 except for fresh tomatoes and cranberries among the croquette dough ingredients.

Comparative Example 2. Preparation of croquettes using cranberry-free croquette dough

2-1. 500 g raw tomatoes and 0 g cranberries

Croquettes were prepared in the same process conditions as in Example 1 using 500 g of fresh tomatoes except for cranberries among the croquette dough ingredients.

2-2. 750 g fresh tomatoes and 0 g cranberries

Croquettes were prepared using 750 g of fresh tomatoes in the same process conditions as in Example 1 except for cranberries among the croquette dough ingredients.

Comparative Example 3. Preparation of croquettes using croquette dough containing fresh tomatoes and cranberries of various weights

3-1. 500 g fresh tomatoes and 100 g cranberries

Croquettes were prepared in the same process conditions as in Example 1, but croquettes were prepared using 500 g of fresh tomatoes and 100 g of cranberries as the croquette dough ingredients.

3-2. 750 g fresh tomatoes and 50 g cranberries

Croquettes were prepared in the same process conditions as in Example 1, but croquettes were prepared using 750 g of fresh tomatoes and 50 g of cranberries as the croquette dough ingredients.

3-3. 750 g fresh tomatoes and 250 g cranberries

Croquettes were prepared in the same process conditions as in Example 1, but croquettes were prepared using 750 g of raw tomatoes and 250 g of cranberries as the croquette dough ingredients.

3-4. 1000 g fresh tomatoes and 100 g cranberries

Croquettes were prepared in the same process conditions as described in Example 1, but croquettes were prepared using 1000 g of fresh tomatoes and 100 g of cranberries as croquette dough ingredients.

Comparative Example 4. Using croquette filling without tomato croquette manufacturers

Croquettes were prepared in the same process conditions as described in Example 1, but croquettes were prepared by excluding semi-dried tomatoes from the croquette filling material.

experimental example. Crockett's sensory evaluation

A total of 70 panels (10 people in their teens, 10 people in their 20s, 10 people in their 30s, 10 people in their 40s, 10 people in their 50s, 10 people in their 60s) prepared each croquette prepared through the above examples and comparative examples. and 10 people in their 70s) to consume, and the results were divided into sourness, savory taste, aroma, texture, dough ripeness, and overall preference on a 10-point scale (I like it very much (strong): 10 points, neither like it nor hate it: 5 points, dislike very much (weak): 1 point), and a sensory test was performed (Table 1).

sourness complaint incense texture degree of dough Comprehensive Symbol Example 1 5.6 8.5 8.9 9.4 9.8 9.6 Comparative Example 1 2.5 8.9 8.6 9.3 9.9 8.1 Comparative Example 2-1 6.3 8.5 8.9 9.2 9.9 7.9 Comparative Example 2-2 7.7 8.5 9.0 9.3 9.8 7.4 Comparative Example 3-1 5.1 8.6 8.8 9.4 9.9 8.9 Comparative Example 3-2 6.8 8.4 8.9 9.4 9.8 7.9 Comparative Example 3-3 4.4 8.3 9.0 9.2 9.7 8.5 Comparative Example 3-4 6.1 8.4 7.8 7.6 8.3 6.2 Comparative Example 4 4.0 8.0 6.9 7.9 9.8 8.1

Comparing and analyzing the results of Comparative Example 2 and Comparative Example 3, the sourness increased as the content of raw tomatoes in the croquette dough increased, and when cranberries were not contained, the unique taste of croquettes was enhanced due to the sourness of raw tomatoes. It was found to be disturbing, and through this, it was confirmed that cranberries play a role in counteracting the unpleasant sourness caused by the increased weight of raw tomatoes. In addition, the content of fresh tomatoes included in the dough of croquettes did not show a significant difference in savoryness, but the sheung savoryness of Comparative Example 4, in which semi-dried tomatoes included in the filling of croquettes were omitted, was found to be reduced. In addition, as the content of fresh tomatoes in the dough increased, the preference for the flavor tended to increase, and it was confirmed that the preference for the flavor increased by semi-dried tomatoes in the filling. However, in Comparative Examples 3-4, in which the raw tomato content was doubled in the dough, the flavor rating was rather low, and it was confirmed that this was a problem caused by undercooking of the dough due to moisture generated from raw tomatoes. In addition, there was no significant difference in texture according to the content of raw tomatoes or cranberries in the dough, but in Comparative Examples 3-4, the dough was found to be inferior in texture due to the undercooking of the dough due to the moisture of the tomatoes, and the filling of the croquettes was semi-dry. It was found that the texture was poor in Comparative Example 4 except for tomatoes. In addition, the overall acceptability was higher than when raw tomatoes and cranberries were not included in the croquette dough, and higher than when semi-dried tomatoes were not included in the filling.

Through the sensory evaluation results, the croquette bread dough contains 1000 parts by weight of strong flour, 200 parts by weight of fermented dough, 30 parts by weight of sugar, 10 parts by weight of baking improver, 40 parts by weight of butter, 30 parts by weight of fresh yeast, 30 parts by weight of powdered milk, 80 to 120 parts by weight of eggs and 20 parts by weight of salt include 500 to 900 parts by weight of fresh tomatoes and 100 to 300 parts by weight of cranberries, and including semi-dried tomatoes in the filling of croquettes can maximize palatability, especially, It was confirmed that tomato croquettes with the highest palatability could be prepared by including fresh tomatoes and cranberries in a ratio of 5: 1 (w/w) within the weight part.

The tomato croquettes of the present invention have the functional characteristics of tomatoes and have excellent sensory effects including cranberries, so they can be usefully used as a well-being health food excellent in terms of food and nutrition.

Claims (9)

(a) preparing a croquette bread dough containing fresh tomatoes and cranberries;
(b) preparing a croquette filling comprising semi-dried tomatoes;
(c) molding the croquette filling into the croquette bread dough;
(d) fermenting the molding; and
(e) a method for producing tomato croquettes comprising frying in oil. The method of claim 1, wherein the croquette bread dough:
i) preparing fermented dough;
ii) 900 to 1200 parts by weight of strong flour, 150 to 250 parts by weight of fermented dough, 20 to 40 parts by weight of sugar, 5 to 15 parts by weight of baking improver, 30 to 50 parts by weight of butter, 25 to 35 parts by weight of raw yeast, 20 to 20 parts by weight of powdered milk Mixing 40 parts by weight of eggs, 80 to 120 parts by weight of eggs and 10 to 30 parts by weight of salt, 500 to 900 parts by weight of fresh tomatoes and 100 to 300 parts by weight of cranberries;
iii) forming gluten;
iv) fermenting; and
v) A method for producing tomato croquettes, which is produced through a process comprising the steps of dividing and resting. The method of claim 2, wherein the fermentation is performed at 26 to 28 ° C. and 70 to 80% humidity for 50 to 70 minutes. The method of claim 2, wherein resting is performed at room temperature for 10 to 20 minutes. 2. The method of claim 1, wherein the croquette filling is:
i) roasting 500 to 900 parts by weight of semi-dried tomatoes, 300 to 500 parts by weight of onions, 80 to 160 parts by weight of carrots, 20 to 60 parts by weight of green bell peppers, and 20 to 60 parts by weight of red bell peppers; and
ii) 30 to 90 parts by weight of roasted ingredients in step i), 50 to 100 parts by weight of ham, 80 to 120 parts by weight of potato powder, 200 to 300 parts by weight of eggs, 1 to 4 parts by weight of pepper, 25 to 100 parts by weight of curry powder 40 parts by weight, 20 to 40 parts by weight of water, 200 to 400 parts by weight of mayonnaise, and 50 to 100 parts by weight of breadcrumbs. The method for preparing tomato croquettes according to claim 1, wherein 40 to 50 parts by weight of the croquette filling is added to 40 to 60 parts by weight of the croquette bread dough. The method of claim 1, further comprising the step of applying bread crumbs after applying water to the mold in step (e). The method for preparing tomato croquettes according to claim 1, wherein in step (e), frying in oil at 160 to 200 ° C. for 1 minute to 1 minute 30 seconds. Tomato croquettes prepared by the method of claim 1.

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