KR20170077667A - Organic mulberry leaves pastry hot dog and method for manufacturing this same - Google Patents

Abstract

The present invention relates to an organic mulberry leaf pastry hot dog and a manufacturing method thereof, and it can be widely used as a snack food for growing children through use of only chicken pork ingredients, and also provides a mulberry leaf flavor and active ingredient, And to minimize the loss of mulberry leaves, but also to contain a large amount of mulberry leaves to elucidate the efficacy of mulberry leaves.
The organic mulberry leaf pastry hot dog according to the present invention comprises: a sausage; Wherein the beter layer comprises 4 to 10 parts by weight of an organic mulberry leaf powder, 20 to 30 parts by weight of an organic meringue powder, 3 to 8 parts by weight of a baking powder, 1 to 4 parts by weight of salt, 15 to 25 parts by weight of organic sugar, 10 to 15 parts by weight of organic butter, 2 to 5 parts by weight of organic milk, 15 to 25 parts by weight of organic fertilizer, 8 to 15 parts by weight of organic palm oil, 20 to 30 parts by weight of a mixture and a dough.
The method of manufacturing organic mulberry leaf pastry hot dog according to the present invention comprises mixing and kneading organic high-strength powder, organic mulberry leaf powder, organic powder, baking powder, salt, organic sugar, organic butter, organic milk, organic milk powder, organic palm oil, A first step; A second step of putting the organic sausage on the stick and covering the sausage with the bether layer prepared through the first step; And a third step of preparing a hot dog by frying the beter layer prepared in the second step, wherein the first step comprises mixing 8 to 12 parts by weight of organic mulberry leaf powder, 100 parts by weight of organic mulberry leaf powder, 16 to 25 parts by weight of baking powder, 4 to 6 parts by weight of baking powder, 0.2 to 0.6 parts by weight of salt, 15 to 25 parts by weight of organic sugar, 9 to 12 parts by weight of organic butter, 3 to 6 parts by weight of organic milk, 24 to 50 parts by weight of organic palm oil, 90 to 100 parts by weight of organic palm oil, a step 1 to 2 of preparing a better dough by kneading the better mixed in the first step, To a predetermined thickness.

Description

TECHNICAL FIELD [0001] The present invention relates to an organic mulberry leaf paste hot dog,

The present invention relates to a soboro hot dog, and more particularly, to a hot dog which can be widely used as a snack for a growing child through the use of only organic ingredients, and also provides a flavor and an effective ingredient of a mulberry leaf to provide hot dogs different from existing hot dogs, The present invention relates to an organic mulberry leaf paste hot dog which is differentiated from a conventional product containing a large amount of mulberry leaves and a method for producing the same.

Consumption of frozen foods, which can easily solve dietary habits, is also on the rise due to the increase and fixation of Hyundai dual-earner and single-person households.

In recent years, there has been a growing demand for safe food due to the awareness of health and environment, which favor reliable distribution channels and brands, and the consumption tendency to purchase verified foods such as frozen foods is increasing.

Beyond technology development of taste and nutrition of food, development of eco-friendly food that is in line with current environmental situation and consumption trend is developing. The use of eco-friendly ingredients and eco-friendly processes are based on the development of functionality that can enhance the health of consumers by adding functionality to them.

In addition, in response to excessive sodium intake, high value-added food technologies such as sodium reduction technology, which reduces salt consumption by 20% while maintaining the salty taste of food, is being developed.

According to the "Food Consumer Attitudes Survey for 2011" by the Ministry of Food, Agriculture, Forestry, and Fisheries, consumption of simple foods has been steadily increasing. According to the 3-year global financial crisis of the Korea Chamber of Commerce and Industry, The 'simple meal' market has been significantly increased, and especially frozen and chilled foods have been found to show about 20% increase in the small family structure.

Currently, sales of environmentally friendly organic foods are on the rise, but there is no development of environmentally friendly organic foods in the frozen products market.

Especially, recently, obesity due to lack of exercise and eating habits of children in growing age is becoming serious, and as the time to contact with smartphone, computer, and television increases, rapid deterioration of vision becomes a problem.

Hot dogs are one of the popular snacks now. They are made by putting sausage into sticks (usually chopsticks), putting batter (batter) into the oil and mixing with oil, Has been a favorite of many.

Conventional hot dogs have a problem that since they have a smooth surface, they give a tame and give excessive fat to cause adult diseases and obesity.

Patent Document 1 (Registered Patent No. 10-1317025) is a hot dog in which a frying cloth is put on the outer surface of a sausage, wherein the frying panty is made of chrysanthemum as a main component, and wheat flour 55 About 8 to about 24 parts by weight of corn starch, about 2 to about 7 parts by weight of corn starch, about 0.3 to about 3 parts by weight of baking powder, about 0.3 to about 3 parts by weight of sodium carbonate, about 0.5 to about 1.3 parts by weight of sodium chloride, Wherein the sausage comprises 25 to 35 parts by weight of fresh or frozen animal meat from at least one animal selected from pigs, cows and chickens, based on 100 parts by weight of the structured protein product, 0.5 to 3.2 parts by weight of at least one powder selected from the group consisting of onion, garlic, ginger and citrus peels as fruits and vegetables having an adult disease prevention component, 1 to 3 parts by weight of salt, 8 to 15 parts by weight of corn starch, 3 Weight , And non-water-based 0.2 ~ 3.2 parts by weight of flavoring agents, sodium chloride, and a hot dog having a 0.2 ~ 1.2 parts by weight of the batter material with chalbori pH adjusting agent consisting of 0.01 to 0.3 parts by weight, there is only adult disease protective effect by chalbori.

Patent Document 2 (Laid-open Patent No. 10-2007-0045171) discloses that corn starch (3.6%), egg (24%) and wheat flour (21.4%) are used as a binder in charcoal (14.9% Salt (0.5%) and whitening sugar (12.2%) were used. Butter (4.0%) was used additionally as an antiseptic additive and Esfie (1.2%) as an emulsifying foaming agent was added to the mixer, kneaded and kneaded. It is only a hot hot dog which is made by frying battered fried hotdog flesh in a fryer, cooling it in cold air on a drying stand, freezing it quickly, and packaging it. Hot dogs such as patent literature use a characteristic material besides flour, but do not use mulberry leaf as a material.

Registration No. 10-1317025 Published Japanese Patent Application No. 10-2007-0045171

The object of the present invention is to solve the above-mentioned problems, and it is an object of the present invention to provide a mugwort food which can naturally eat various nutrients not only for growing children but also all hot dog consumers through selection of organic materials, The present invention provides an organic mulberry leaf hot dog having a large number of mulberry leaves while minimizing the loss of mulberry leaves and a manufacturing method thereof.

The organic mulberry leaf pastry hot dog according to the present invention comprises: organic sausage; Wherein the bather layer comprises 4 to 10 parts by weight of organic mulberry leaf powder, 20 to 30 parts by weight of organic pectin powder, 3 to 8 parts by weight of organic baking powder, 1 to 4 parts by weight of salt, 15 to 25 parts by weight of organic sugar, 10 to 15 parts by weight of organic butter, 2 to 5 parts by weight of organic milk, 15 to 25 parts by weight of organic fertilizer, 8 to 15 parts by weight of organic palm oil, 20 to 30 parts by weight of purified water, and dough.

The method of manufacturing organic mulberry leaf pastry hot dog according to the present invention comprises mixing and kneading organic high-strength powder, organic mulberry leaf powder, organic powder, baking powder, salt, organic sugar, organic butter, organic milk, organic milk powder, organic palm oil, A first step; A second step of inserting a sausage into a stick and covering the sausage with the beta layer prepared through the first step; And a third step of preparing a hot dog by frying the beter layer produced through the second step, wherein the first step comprises 4 to 10 parts by weight of organic mulberry leaf powder, 100 parts by weight of organic mulberry leaf powder, 20 to 30 parts by weight of baking powder, 3 to 8 parts by weight of baking powder, 1 to 4 parts by weight of salt, 15 to 25 parts by weight of organic sugar, 10 to 15 parts by weight of organic butter, 2 to 5 parts by weight of organic milk, 25 to 25 parts by weight of an organic palm oil, 8 to 15 parts by weight of an organic palm oil, and 20 to 30 parts by weight of purified water, a first step of kneading the better mixed in the first step to prepare a betaper kneaded product, And a 1-3 step of applying the betaper dough prepared in step 2 to the sausage to a predetermined thickness.

According to the organic mulberry leaf pastry hot dog of the present invention and the method for producing the same, it is possible to make the taste of sausage and various texture of better (softness, crispness, crispness), and make mulberry leaf powder visually improve texture, It is possible to satisfy consumers' taste by making mulberry leaf taste feel good, and hot dog can be upgraded because it helps health promotion through the efficacy of mulberry leaf.

In addition, if sovereign topping is applied, it gives crispness of sobero toppings and gives a variety of different flavors to existing hot dogs, thus satisfying the diverse taste of consumers. Also, with the sobero toppings, the variety of hotdogs You can expand the market of hot dogs.

The organic mulberry leaf paste hot dog according to the present invention is made of sausage and beter, and in particular, the beter and the sausage are made of organic material.

The sausage is widely used in hot dogs, and it is adjusted to 40 to 55 parts by weight with respect to 100 parts by weight of the whole hot dog, and is used by sticking to a stick.

Beta is made of high strength, mulberry leaf powder, flour, sugar, butter, milk, milk jelly, palm oil. These ingredients are organic. Baking powder and salt are used for general products.

4 to 10 parts by weight of organic mulberry leaf powder, 20 to 30 parts by weight of organic excipient, 3 to 8 parts by weight of baking powder, 1 to 4 parts by weight of salt, 15 to 25 parts by weight of organic sugar, 10 to 15 parts by weight of butter, 2 to 5 parts by weight of organic milk, 15 to 25 parts by weight of organic fertilizer, 8 to 15 parts by weight of organic palm oil and 20 to 30 parts by weight of purified water.

We will briefly explain each of the ingredients, which are widely used in the production of hot dogs, such as organic high-strength, flour, baking powder, salt, sugar, butter, milk, milk jelly and palm oil.

Strong powder contains a lot of gluten, giving it a firmness and also prevents the loss of sovereign topping.

Powder is used to give a soft texture, and when it is out of 20 to 30 parts by weight, soft texture is weak and excessive softness does not give a crispy texture.

The baking powder is preferably tartaric acid baking powder. When the amount is less than 3 parts by weight, the volume feeling is weak. When the amount is more than 8 parts by weight, the texture is deteriorated.

Salt and sugar (organic brown sugar) is used for flavor tasting, and if it is outside of each range, you can not taste it or give it a sense of rejection due to excessive taste.

Turmeric is a mixture of whites and yolks, which softens the bether layer. Less than 15 parts by weight of it can give it hardness, and more than 25 parts by weight of it can lower the texture.

The present invention is characterized by using mulberry leaves, and mulberry leaves are effective ingredients such as proteins and minerals, vitamins A, B, C, D, and fiber, so that the weak constitution and the cooling improve the sweat. It is also widely known to prevent and treat diabetes, hypertension, hyperlipidemia, paralysis, and neuralgia.

Mulberry leaves are used as powders and are characterized in that they are processed through freeze drying, keeping the active ingredient in its original form and minimizing the loss.

The production of mulberry leaf powder is carried out by a selection-washing-freeze-drying-pulverization process.

For example, only the leaves of the edible parts are selected and washed with running water three to four times. Frozen mulberry leaves are frozen at minus 40 ℃ ~ minus 35 ℃ for 20 ~ 24 hours. The lyophilized mulberry leaves are pulverized with 70 ~ 100 mesh to prepare mulberry leaf powder.

Thus, the mulberry leaf powder is compressed through freeze-drying to provide a large amount of mulberry leaf powder, and is characterized in that it is prevented from being broken while being handled.

The mulberry leaf powder contains 4 to 10 parts by weight on the basis of the freeze-dried state. If the mulberry leaf powder is out of the above range, the taste and flavor of the mulberry leaf and the active ingredient can not be expected.

The production method of the organic mulberry leaf paste hot dog according to the present invention is as follows.

1. Better manufacturing.

Organic milk powder, organic mulberry leaf powder, organic pulp powder, baking powder, salt, organic sugar, organic butter, organic milk, organic milk oil, organic palm oil and purified water are mixed at the mixing ratios mentioned above and kneaded.

The dough of Better is as follows.

After mixing the ingredients, the batter is left at room temperature for 5 to 6 minutes and then refrigerated for 30 minutes (25 to 35 minutes) in a refrigerator (5 ° C).

 Place the kneaded product on a table, push it in a square shape using a rod, fill it with a filling oil, and seal it.

Fold the dough into 3 layers and refrigerate for 20 minutes (18-22 minutes) in the refrigerator.

Push the kneaded product to a thickness of 0.3 ~ 0.5cm, and shape it into a long stick shape.

2. Sausages.

Purchase and use organic certified sausages from hot dogs.

3. Better layer formation.

Organic sausages are wrapped 3 to 5 times with a long stick-shaped square batter to form a beter layer.

4. Fry.

The hot dogs are baked at 165-180 ° C for 2-4 minutes to complete the hot dog. The completed hot dogs are preferably stored frozen.

In the frying process, the freeze-dried mulberry leaf powder is liberated in its dry state and contained a large amount.

<Examples>

1. Beta material.

Organic mulberry leaf powder 8g, organic powder 25g, baking powder 5g, salt 3g, organic sugar 20g, organic butter 12g, organic milk 3g, organic milk oil 20g, organic palm oil 10g and purified water 25g were prepared. The mulberry leaf powder was lyophilized at a temperature of minus 35 ° C for 22 hours and pulverized into 80 mesh.

2. Better dough.

The ingredients were mixed and kneaded, and the kneaded product was kept in the refrigerator for 20 minutes in a refrigerator for aging.

3. Better formation.

The aged paste is pushed in a square shape using a rod, then sealed with a medium filling oil ( 12g of organic butter and 10g of organic palm oil ), and then spread it using a rod to spread the organic material widely.

The push-out is folded in three folds and then left in the refrigerator for 20 minutes.

Prepare to cut into long sticks.

 The sausage (prepared with a weight ratio of 1: 1 with the betamaterial, 50 g of betta, 50 g of sausage) sticked to the stick was rolled outside the sausage and overlaid with a betater layer. The thickness of the BETTER layer is 0.5 cm and it is topped with sovolo topping.

3. Fry.

The hot dog was baked for 2 to 4 minutes at a temperature of 165 ° C to 180 ° C.

4. Comparative Example.

For comparison with these embodiments, a hot dog sold on the market is taken as a comparative example. The hot dog of the comparative example is a general hot dog having a sausage on a stick and not using a mulberry leaf as a material.

5. Sensory testing.

Sensory evaluation was performed on the taste, flavor, and texture of each of the samples of the present invention and the comparative samples as a sensory test. The values obtained by the 5-point scaling method were averaged and the results are shown in Table 1 below.

division flavor incense Texture Overall likelihood Remarks Example 4.6 4.5 4.8 4.8 Comparative Example 3.9 4.1 3.8 3.9

As can be seen from the results of the sensory test, the hot dog of the comparative example senses the taste of the sausage and the taste of the better, that is, the monotonous taste, whereas the embodiment can feel the crispness and crispness and feel the color and taste of the mulberry leaf. It was confirmed that it received a completely different feeling, and it was confirmed that it felt more luxurious and stimulated appetite than the comparative example.

In the meantime, the present invention is also applicable to the production of soblo hot dogs, and the soblo topping and preparation method are as follows.

The sobo topping is composed of 25 to 35 parts by weight of egg, 45 to 55 parts by weight of white bean powder, 0.8 to 1 part by weight of baking powder and 4 to 10 parts by weight of yulmu relative to 100 parts by weight of strong flour, .

The strong powder is passed through the frying process of the sobelo layer to make the crispy texture feel after cryopreservation and prevent the other ingredients from being dispersed and lost.

Eggs are a mixture of whites and yolks and soften the sobero layer. Less than 25 parts by weight of the egg can give a hardness, and more than 35 parts by weight of the egg can result in reduced texture.

Glucose is excellent in its ability to absorb moisture, and crispy texture and starch like flour keeps it soft. It gives a unique flavor in the browning reaction when the sugar is in contact with the fat and gives a crispy texture and taste. , And 45 to 55 parts by weight, the texture is deteriorated and the sweetness is strong due to the excessive amount.

The baking powder inflates the soblo topping layer to increase the volume feeling. When the content is less than 0.8 parts by weight, the volume feeling is weak. When the content is more than 1.2 parts by weight, the texture is deteriorated.

Yulmu helps to excrete the wastes caused by weak digestion function (sweat caused by moisture), rich in minerals such as potassium, magnesium and phosphorus, rich in protein (15.4%), It is known to have good diet effects, high moisture content, prevents dry skin aging, is rich in protein and high in vitamin A content, and is known to be good for eye irritation and ocular dryness. If it is used less than 4 parts by weight, If the amount is more than 1 part by weight, unbalance with other materials may give a feeling of rejection.

The yulmu is washed, steamed and dried (steamed at 140 ~ 160 ℃ for 35 ~ 45 minutes, steamed and dried at 95 ~ 100 ℃ for 18 ~ 22 minutes), and the grain size is 180 ~ 220 mesh It is pulverized to particle size.

Finely crushing the yulmu after heat treatment is to emphasize the flavor that is overpowering and to make the digestion absorbable.

When sobo topping is applied, the sausage is wrapped around the sausage in the above-described manufacturing process, and then the sobo topping is applied, and the frying process is the same.

There are various ways to apply sobero toppings, such as applying sobero toppings, spinning the vetor layer, and sprinkling sobero toppings by hand.

The thickness of the sobo topping layer is 0.4 to 0.6 cm, preferably 0.5 cm.

The soblo topping was prepared at a ratio of 100 g of strong starch, 25 g of egg white, 45 g of whitening white powder, 1.0 g of baking powder and 8 g of yulmu, and then the soybean topping layer was formed to a thickness of 0.5 cm in the above- It was the same as the sensory test.

According to the soblo hotdogs, the crispness of the soblo toppings will satisfy a variety of tastes different from the existing hotdogs, thereby satisfying the consumers' various tastes. Also, by satisfying the desire to purchase, It is effective to activate the hot dog market.

Claims (6)

Organic sausage;
A bather layer which is heated on the organic sausage and made through a fryer,
The bETTER layer may contain 4 to 10 parts by weight of organic mulberry leaf powder, 20 to 30 parts by weight of organic excipient, 3 to 8 parts by weight of baking powder, 1 to 4 parts by weight of salt, 15 to 25 parts by weight of organic sugar, , 10 to 15 parts by weight of organic butter, 2 to 5 parts by weight of organic milk, 15 to 25 parts by weight of organic fertilizer, 8 to 15 parts by weight of organic palm oil and 20 to 30 parts by weight of purified water Organic Mulberry Leaf Hot Dog. The organic mulberry leaf hotdog according to claim 1, wherein the organic mulberry leaf powder is lyophilized at minus 40 ° C to minus 35 ° C for 20 hours to 25 hours and then pulverized to 70-100 mesh. The beater according to claim 1 or 2, further comprising a sobo layer formed on the surface of the beter layer, wherein the sobo layer comprises 25 to 35 parts by weight of egg, 45 to 55 parts by weight of egg white, 1 to 2 parts by weight, and 4 to 10 parts by weight of yulmu.
A first step of mixing and kneading organic ingredients, organic mulberry leaf powder, organic powder, baking powder, salt, organic sugar, organic butter, organic milk, organic milk oil, organic palm oil, and kneading;
A second step of putting the organic sausage on the stick and covering the sausage with the bether layer prepared through the first step;
And a third step of frying the beter layer prepared through the second step to produce a hot dog,
In the first step, 4 to 10 parts by weight of organic mulberry leaf powder, 20 to 30 parts by weight of organic powder, 3 to 8 parts by weight of baking powder, 1 to 4 parts by weight of salt, 100 parts by weight of organic sugar 15 to 25 parts by weight of organic butter, 10 to 15 parts by weight of organic butter, 2 to 5 parts by weight of organic milk, 15 to 25 parts by weight of organic fertilizer, 8 to 15 parts by weight of organic palm oil, and 20 to 30 parts by weight of purified water, A first step of kneading the better mixed in the first step to prepare a better kneaded product, and a step 1-3 of coating the betester kneader prepared in the step 1-2 with a predetermined thickness on the sausage Wherein the organic mulberry leaf paste is prepared by dissolving the organic mulberry leaf paste in an organic solvent. [4] The method of claim 4, wherein the third step comprises frying the hot dog prepared in the second step at a temperature of 165 to 180 DEG C for 2 to 4 minutes. The method according to claim 4 or 5, wherein, in the second step, after forming the better layer, 25 to 35 parts by weight of egg, 45 to 55 parts by weight of egg white, 0.8 to 1 part by weight of baking powder, 2 parts by weight and 4 to 10 parts by weight of rosemary soot topping layer.