Rice-based health functional hot dogs and their manufacturing technology

Abstract

The present invention relates to a health-oriented hot dog utilizing rice and a method for manufacturing the same, wherein a sausage is coated with a dough comprising 20-35% wheat flour, 5-20% non-glutinous rice flour, 15-20% egg, 10-20% sugar, 5-10% water, 3-10% edible oil, 0.1-1.0% baking powder, 0.1-0.5% salt, and 0.01-1.0% acacia honey powder, and then fried in high-temperature oil. This invention provides a new type of hot dog with added functionality through unique dough ingredients and a frying process, and presents a solution for consumers who desire health-conscious food.

Description

Technology Field

[0001] The present invention relates to a functional health hot dog using rice and a method for manufacturing the same. More specifically, it relates to a functional health hot dog using rice and a method for manufacturing the same that promotes the consumption of rice to contribute to increasing the income of farmers, significantly improves the flavor compared to existing hot dogs, maintains a chewy texture without the coating becoming dry even after a long time, contributes to health promotion, and can be comfortably enjoyed by anyone of any age at any time. Background Technology

[0002] A hot dog refers to a Western food consisting of a long bun split lengthwise, a hot sausage inserted, and butter and mustard sauce spread on it. However, hot dogs are also offered to consumers in various forms, and generally, a food consisting of a long sausage with a stick inserted, coated in flour, and fried is commonly referred to as a hot dog.

[0003] However, as explained above, these conventional hot dogs are produced through a simple manufacturing process of skewering a sausage on a stick, coating it with flour, and frying it, and then provided to consumers. The taste of the hot dog provided to consumers varies only depending on the type of sausage, and ordinary hot dogs have almost no difference in the batter (frying coating) covering the sausage, so there was a problem in that it was difficult to provide consumers with a variety of hot dog flavors.

[0004] In particular, hot dogs, which are made of sausage and flour, have the problem of making it difficult to provide consumers with a variety of nutrients, making it hard for them to obtain diverse nutrients even when consumed.

[0005] To solve this, Korean Patent Publication No. 2011-0061276 has provided various flavors and nutrients by varying the colors and tastes of multiple layers of exclusive materials.

[0006] However, it is difficult to find examples of rice being applied to sausages, and furthermore, as time passes, the batter of the hot dog becomes dry and the chewy texture cannot be maintained for long. In most cases, the ingredients added to the dough are far from functional, so it is perceived as merely a food item for convenience, which has limited the ability to significantly increase consumption. The problem to be solved

[0007] The present invention is proposed to solve the problems of the prior art as described above, and its purpose is to provide a functional health hot dog using rice and a method for manufacturing the same, which contributes to increasing the income of farmers by promoting the consumption of rice, significantly improves the flavor compared to existing hot dogs, maintains a chewy texture without the coating becoming dry even after a long time, contributes to health promotion, and can be comfortably enjoyed by anyone of any age at any time. means of solving the problem

[0008] The technical problem of the present invention as described above is achieved by the following means.

[0009] (1) A functional health hot dog using rice, characterized by coating a sausage with a dough comprising 20~35 wt% wheat flour, 5~20 wt% glutinous rice flour, 15~20 wt% egg, 10~20 wt% sugar, 5~10 wt% water, 3~10 wt% edible oil, 0.1~1.0 wt% baking powder, 0.1~0.5 wt% salt and 0.01~1.0 wt% acacia honey powder, and then deep-frying it.

[0010] (2) A functional health hot dog using rice, characterized in that, in (1) above, the dough comprises 0.1 to 1.0 weight% of samchae extract, 0.1 to 1.0 weight% of red ginseng extract, and 0.1 to 1.0 weight% of green tea extract.

[0011] (3) A functional health hot dog using rice, characterized in that, in the above (1), it further comprises 0.1 to 1.0 weight% of mugwort extract, 0.1 to 1.0 weight% of shepherd's purse extract, and 0.1 to 1.0 weight% of psyllium husk extract.

[0012] (4) 1) A dough comprising wheat flour, glutinous rice flour, eggs, sugar, water, cooking oil, baking powder, salt and acacia honey powder

[0013] Step of forming;

[0014] 2) A step of coating the sausage with the dough obtained in step 1) above;

[0015] 3) A step of deep-frying the sausage coated with batter in step 2) using a preheated deep-fryer; and

[0016] 4) A method for manufacturing a functional health hot dog using rice, comprising the step of cooling the deep-fried product and packaging it by packaging unit.

[0017] (5) A method for manufacturing a functional health hot dog using rice, wherein the dough comprises 20-35% by weight of wheat flour, 5-20% by weight of non-glutinous rice flour, 15-20% by weight of eggs, 10-20% by weight of sugar, 5-10% by weight of water, 3-10% by weight of edible oil, 0.1-1.0% by weight of baking powder, 0.1-0.5% by weight of salt, and 0.01-1.0% by weight of acacia honey powder.

[0018] (6) A method for manufacturing a functional health hot dog using rice, characterized in that, in the above (5), the dough comprises 0.1 to 1.0 weight% of samchae extract, 0.1 to 1.0 weight% of red ginseng extract, and 0.1 to 1.0 weight% of green tea extract.

[0019] (7) A method for manufacturing a functional health hot dog using rice, characterized in that, in the above (6), it further comprises 0.1 to 1.0 weight% of mugwort extract, 0.1 to 1.0 weight% of shepherd's purse extract, and 0.1 to 1.0 weight% of psyllium husk extract.

[0020] (8) A method for manufacturing a functional health hot dog using rice, characterized in that, in step (4) above, the sausage coated with dough in step (3) is deep-fried at a temperature of 170 to 180 ℃ for 4 to 5 minutes. Effects of the invention

[0021] According to the present invention, a functional health hot dog made of rice can be provided that promotes the consumption of rice and contributes to increasing the income of farmers, has a significantly improved flavor compared to existing hot dogs, maintains a chewy texture without the coating becoming dry even after a long time, contributes to health promotion, and can be comfortably enjoyed by anyone of any age at any time. Brief explanation of the drawing

[0022] Figure 1 is a manufacturing process diagram of a functional health hot dog using rice according to the present invention. Specific details for implementing the invention

[0023] The functional health hot dog using rice according to the present invention is characterized by coating a sausage with a dough comprising 20-35% by weight of wheat flour, 5-20% by weight of non-glutinous rice flour, 15-20% by weight of egg, 10-20% by weight of sugar, 5-10% by weight of water, 3-10% by weight of edible oil, 0.1-1.0% by weight of baking powder, 0.1-0.5% by weight of salt, and 0.01-1.0% by weight of acacia honey powder, and then deep-frying it.

[0024] The contents of the present invention will be explained in more detail below.

[0025] It is obvious that the sausage used in the hot dog in this invention can be any type of product commercially available on a hot dog skewer. Preferably, it is made by including chicken, pork, potato starch, soy protein, salt, and sugar.

[0026] In addition, the dough used in the present invention comprises 20-35% by weight of wheat flour, 5-20% by weight of glutinous rice flour, 15-20% by weight of eggs, 10-20% by weight of sugar, 5-10% by weight of water, 3-10% by weight of edible oil (e.g., soybean oil), 0.1-1.0% by weight of baking powder, 0.1-0.5% by weight of salt, and 0.01-1.0% by weight of acacia honey powder.

[0027] In the present invention, by adding 5 to 20 weight percent of non-glutinous rice flour to 20 to 35 weight percent of wheat flour, additional nutritional characteristics of rice can be provided without degrading the dough characteristics of existing wheat flour products, thereby promoting the consumption of rice and providing the effect of enabling consumers to overcome the nutritional limitations obtained from conventional wheat flour alone.

[0028] If the glutinous rice flour exceeds 20% by weight, not only are sensory characteristics reduced, but there are also problems with dough formation, and if it is added in an amount of less than 5% by weight, it is difficult to expect the additional nutritional characteristics of rice.

[0029] Furthermore, in the present invention, by adding 0.01 to 1.0 weight% of acacia honey powder, a sweet taste is provided to the batter, and the nutritional components of acacia honey can be supplied. In addition, the acacia honey powder is mixed with 5 to 10 weight% of water and supplied to the batter, thereby improving the texture of the batter and allowing it to maintain a chewy texture without feeling dry even when used after long-term storage following deep-frying. If the content of acacia honey powder exceeds 1.0 weight%, the sweetness acts too strongly when combined with 10 to 20 weight% of sugar, which may cause aversion; if it is added at less than 0.01 weight%, it cannot provide the effect of improving the texture of the batter or helping to maintain a chewy texture.

[0030] The above acacia honey powder may be a product composed of 40% by weight of acacia honey and 60% by weight of hydrated crystalline glucose (100% corn starch).

[0031] In the present invention, the composition of the dough further includes 0.1 to 1.0 weight% of Samchae extract, 0.1 to 1.0 weight% of red ginseng extract, and 0.1 to 1.0 weight% of green tea extract, thereby additionally supplying various inorganic components, vitamins, or physiologically active substances, making it possible to prevent various diseases caused by a deficiency of trace elements, nutrients, or immune-boosting substances in advance.

[0032] Furthermore, the present invention may further include mugwort extract, shepherd's purse extract, and psyllium husk extract in the composition of the dough.

[0033] At this time, to prepare the above mugwort, shepherd's purse, and psyllium husk extracts, the raw materials are added to water in a weight ratio of 20 to 25 times, boiled over high heat at 100°C for 10 to 20 minutes, then the heat is reduced to medium and boiled until the amount of water containing mugwort, shepherd's purse, and psyllium husk remains at 70 to 80% by weight of the initial amount of water. The resulting extract is then filtered using filter paper, and the separated liquid is added.

[0034] These mugwort extracts, shepherd's purse extracts, and psyllium husk extracts not only provide additional physiological activity inherent to themselves, but also provide the effect of alleviating side effects caused by gluten from the consumption of wheat flour products.

[0035] The dough obtained as described above is coated onto the surface of a sausage skewered on a stick, and then deep-fried using a preheated deep-fryer at 170 to 180°C for 4 to 5 minutes. After deep-frying, the product is cooled and individually or bulk-packaged into packaging units, e.g., 30g, 40g, 50g, 200g, 500g, 600g, and then frozen and stored at -18°C or below.

[0036] The contents of the present invention will be explained below with reference to examples. However, these examples are presented only to aid in understanding the present invention and should not be interpreted as limiting the scope of the rights of the present invention.

[0037] [Example 1] Preparation of a hot dog

[0038] After preparing 28.25% by weight of sausage, 22.23% by weight of wheat flour, 6.95% by weight of glutinous rice flour, 16.21% by weight of egg, 11.58% by weight of sugar, 9.25% by weight of water, 4.63% by weight of edible oil (e.g., soybean oil), 0.53% by weight of baking powder, 0.32% by weight of salt, and 0.05% by weight of acacia honey powder, the sausage was skewered, and then the dough was prepared by weighing and mixing each ingredient according to the ratio of the above ingredients.

[0039] After coating the surface of the sausage with the prepared batter, it was deep-fried in a preheated deep fryer at 170°C for 5 minutes and then cooled. The cooled product was packaged and stored frozen at -18°C.

[0040] [Example 2] Preparation of a hot dog

[0041] A hot dog was prepared using the same composition and method as in Example 1, except that 27.95% by weight of sausage was used, and 0.1% by weight of Samchae extract, 0.1% by weight of red ginseng extract, and 0.1% by weight of green tea extract were additionally included in the ingredients of the dough.

[0042] [Example 3] Preparation of hot dogs

[0043] A hot dog was prepared using the same composition and method as in Example 2, except that 27.65% by weight of sausage was used, and the dough ingredients further included 0.1% by weight of mugwort extract, 0.1% by weight of shepherd's purse extract, and 0.1% by weight of psyllium husk extract.

[0044] [Experimental Example 1] Sensory evaluation of hot dogs

[0045] The hot dogs obtained according to Examples 1 to 3 were subjected to a sensory evaluation using a 5-point scale on 30 panelists in their 20s and 30s, and the results are shown in Table 1 below. As a comparative example, a hot dog was prepared using a conventional dough that did not contain glutinous rice flour, acacia honey powder, Samchae extract, red ginseng extract, green tea extract, mugwort extract, shepherd's purse extract, and psyllium husk extract.

[0046]

[0047] 1. Very bad. 2. Bad. 3. Average. 4. Good. 5. Very good.

[0048] The experimental results above showed that, overall, the hot dog according to the present invention has a significantly superior texture and excellent sensory characteristics, including taste and aroma, and was found to be superior to existing hot dogs in terms of overall preference.

[0049] As described above, although the present invention has been explained with reference to preferred embodiments, those skilled in the art will understand that various modifications and changes can be made to the present invention without departing from the spirit and scope of the invention as described in the following claims.

Claims

Claim 1 A functional health hot dog using rice, characterized by coating a sausage with a dough comprising 20-35% by weight of wheat flour, 5-20% by weight of non-glutinous rice flour, 15-20% by weight of eggs, 10-20% by weight of sugar, 5-10% by weight of water, 3-10% by weight of cooking oil, 0.1-1.0% by weight of baking powder, 0.1-0.5% by weight of salt, and 0.01-1.0% by weight of acacia honey powder, and then deep-frying it.

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