Environmentally Friendly Hot Dog Stick Dough Mix and Method of Preparation

Abstract

The present invention relates to a dough composition for hot dog sticks that allows for easy consumption and does not burden the environment, a hot dog stick manufactured using the same, and a method for manufacturing the same. More specifically, the dough for hot dog sticks according to the present invention is composed of a combination including low-gluten wheat flour, corn starch, sugar, butter, salt, and water, and presents a method for producing a new type of convenient and environmentally friendly hot dog stick by utilizing this dough.

Description

Technology Field

[0001] The present invention relates to a dough composition for hot dog sticks, a hot dog stick and a hot dog manufactured using the same, and a method for manufacturing the same. More specifically, the invention relates to a dough composition for hot dog sticks that allows the hot dog to be easily consumed and does not cause environmental pollution problems, a hot dog stick and a hot dog manufactured using the same, and a method for manufacturing the same. Background Technology

[0002] Generally, a hot dog refers to a dish consisting of a deep-fried sausage placed between a long bun; Frankfurt sausages or Vienna sausages are commonly used. In Korea, however, a dish where a sausage is skewered onto a wooden stick and deep-fried is also called a hot dog. Recently, with the development of various types of hot dogs, it has evolved into a very popular food item and is highly popular in traditional markets and tourist destinations.

[0003] However, wooden chopsticks used for hot dogs are hard, posing a risk of injuring the inside of the mouth while eating. Additionally, eating the hot dog sideways to avoid injury can result in sauce getting on the area around the mouth, causing various inconveniences. Furthermore, wooden chopsticks take about 20 years to decompose, which can lead to environmental pollution.

[0004] Accordingly, Korean Patent Publication No. 10-2014-0128283 discloses a hot dog that does not use a stick and is in the form of a tube with one side open; however, this hot dog has the problem that the cooking method is not only complex but also inconvenient to eat because there is no stick itself.

[0005] Accordingly, there is a demand for the development of hot dog sticks and the like that allow for easy consumption without causing environmental pollution. The problem to be solved

[0006] The present invention aims to solve the aforementioned problems, and the objective of the present invention is to provide a dough composition for hot dog sticks that allows for easy consumption and does not cause environmental pollution, a hot dog stick and hot dog manufactured using the same, and a method for manufacturing the same.

[0007] The above and other objects and advantages of the present invention will become apparent from the following description describing preferred embodiments. means of solving the problem

[0008] The above objective can be achieved by a dough composition for hot dog sticks comprising cake flour, corn starch, sugar, butter, salt, and water.

[0009] At this time, it is preferable to include 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, and 30 to 60 parts by weight of water for every 100 parts by weight of cake flour.

[0010] Additionally, the dough composition may further include cinnamon powder, and in this case, it is preferable that the dough composition comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of cinnamon powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour.

[0011] In addition, the dough composition may further include garlic powder, and in this case, it is preferable that the dough composition comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of garlic powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour.

[0012] In addition, the above objective can be achieved by a hot dog stick manufactured by baking the above-described dough composition into a predetermined shape.

[0013] In addition, the above objective can be achieved by a method for manufacturing a hot dog stick comprising: a first step of preparing a dough composition by mixing cake flour, corn starch, sugar, butter, salt, and water; a second step of kneading the prepared dough composition to improve the density of the dough composition; a third step of preparing the kneaded dough composition into a predetermined shape; and a fourth step of baking the dough composition prepared into a predetermined shape.

[0014] At this time, in the first step, the dough composition preferably comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour.

[0015] In addition, the dough composition in the first step may further include cinnamon powder, wherein the dough composition preferably comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of cinnamon powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour.

[0016] In addition, the dough composition in the first step may further include garlic powder, wherein the dough composition preferably comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of garlic powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour.

[0017] In addition, the second step is preferably to knead the dough composition for 20 to 30 minutes, and the third step is preferably to pour the kneaded dough composition into a triangular prism-shaped mold to produce a triangular prism shape.

[0018] In addition, the fourth step preferably includes a fourth-1 step of pre-baking at 210 to 230°C for 1 to 5 minutes; and a fourth-2 step of re-baking at 150 to 170°C for 10 to 20 minutes.

[0019] In addition, the above objective can be achieved by a hot dog comprising: a hot dog stick prepared by baking the dough composition for a hot dog stick described above into a predetermined shape; a sausage inserted into the hot dog stick; and a batter covering the sausage.

[0020] At this time, the batter can be formed by frying a flour paste containing flour, baking powder, sugar, milk, and salt, and the flour paste preferably contains 1 to 2 parts by weight of baking powder, 15 to 25 parts by weight of sugar, 30 to 40 parts by weight of milk, and 0.1 to 2 parts by weight of salt per 100 parts by weight of flour.

[0021] In addition, the above objective can be achieved by a hot dog manufacturing method comprising: step A, preparing a hot dog stick manufactured by the hot dog stick manufacturing method described above; step B, forming a longitudinal hole in the center of a sausage; step C, inserting a hot dog stick into the hole formed in step B; step D, coating the sausage with flour paste; and step E, frying the sausage coated with flour paste to form a batter.

[0022] At this time, the flour paste of step D may include flour, baking powder, sugar, milk, and salt, and preferably, for every 100 parts by weight of flour, it may include 1 to 2 parts by weight of baking powder, 15 to 25 parts by weight of sugar, 30 to 40 parts by weight of milk, and 0.1 to 2 parts by weight of salt.

[0023] In addition, for step E, it is preferable to fry at a temperature of 170 to 180°C. Effects of the invention

[0024] According to the present invention, the hot dog has the effect of being easy to eat.

[0025] Specifically, it is sturdy like conventional wooden chopsticks, allowing it to support the sausage, and also enables the consumption of the hot dog stick while eating the hot dog, thereby eliminating the risk of injuring the inside of the mouth during consumption.

[0026] In addition, unlike conventional wooden chopsticks, it does not generate waste, so it is effective in solving the problem of causing environmental pollution.

[0027] However, the effects of the present invention are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below. Brief explanation of the drawing

[0028] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a hot dog stick according to one embodiment of the present invention. Figure 2 is a schematic drawing showing a mold for a hot dog stick according to one example. Figure 3 is a side view of Figure 2. Specific details for implementing the invention

[0029] The present invention will be described in detail below with reference to the embodiments and drawings. These embodiments are presented merely as examples to explain the invention more specifically, and it will be obvious to those skilled in the art that the scope of the invention is not limited by these embodiments.

[0030] Furthermore, unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art to which the present invention pertains, and in the event of a conflict, the description in this specification, including the definitions, shall prevail.

[0031] To clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar parts throughout the specification have been given similar reference numerals. Furthermore, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components. Additionally, the term "part" as described in the specification refers to a single unit or block that performs a specific function.

[0032] In each step, identification codes (1st, 2nd, etc.) are used for convenience of explanation and do not describe the order of the steps; the steps may be performed differently from the specified order unless a specific order is clearly indicated in the context. That is, the steps may be performed in the same order as specified, substantially simultaneously, or in the reverse order.

[0033] A dough composition for hot dog sticks according to one embodiment of the present invention comprises cake flour, corn starch, sugar, butter, salt, and water. After kneading the dough composition, a hot dog stick can be manufactured by baking. The manufactured hot dog stick is not only sturdy enough to support a sausage but also possesses a savory, snack-like flavor, making it edible. Therefore, it has the effect of replacing conventional wooden chopsticks while preventing injuries that may occur from using wooden chopsticks during hot dog consumption, and furthermore, eliminating environmental pollution issues.

[0034] The ingredients of the dough composition, which includes cake flour, corn starch, sugar, butter, and salt, may be commercially available products, and appropriate strength is required for use as a hot dog stick. Therefore, it is important to control the content of each component, and it is preferable to include 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, and 30 to 60 parts by weight of water per 100 parts by weight of cake flour. Cake flour, corn starch, and water are the main components of the dough composition; if mixed outside the above weight range, the dough may become too runny or, conversely, too stiff when kneaded, which may limit the formation of a hot dog stick with appropriate strength. Additionally, sugar, butter, and salt are intended to enhance the flavor of the manufactured hot dog stick; if added excessively outside the above range, not only may the taste be compromised, but there is also a risk that it may affect the strength of the manufactured hot dog stick.

[0035] In one embodiment, cinnamon powder may be further included in the dough composition to add a unique flavor. Cinnamon, along with pepper and cloves, is one of the three major spices with a unique flavor, and commercially available cinnamon powder may be used. It is important that the dough composition containing cinnamon powder be mixed in appropriate amounts; it is preferable to include 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of cinnamon powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour. In particular, if the amount of cinnamon powder exceeds the above range, the taste and aroma of cinnamon may become too strong, leading to a decrease in preference, while if it falls short of the above range, the taste and aroma of cinnamon may not be perceived.

[0036] In one embodiment, garlic powder may be further included in the dough composition to add a unique flavor. Commercially available garlic powder may be used. It is important that the dough composition containing garlic powder be mixed in appropriate amounts; it is preferable to include 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, 10 to 15 parts by weight of garlic powder, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour. In particular, if the garlic powder is added in excess of the above range, the taste and aroma of the garlic may become too strong, leading to a decrease in preference, and if it falls short of the above range, the taste and aroma of the garlic may not be perceived.

[0037] Hot dog sticks can be manufactured by baking dough compositions of various compositions described above into a predetermined shape.

[0038] Next, the method for manufacturing hot dog sticks will be explained. In explaining this, parts that are redundant and have already been described in detail will be omitted.

[0039] FIG. 1 is a flowchart schematically illustrating a method for manufacturing a hot dog stick according to an embodiment of the present invention. Referring to FIG. 1, the method for manufacturing a hot dog stick according to an embodiment of the present invention comprises: a first step of preparing a dough composition by mixing cake flour, corn starch, sugar, butter, salt, and water; a second step of kneading the prepared dough composition to improve the density of the dough composition; a third step of preparing the kneaded dough composition into a predetermined shape; and a fourth step of baking the dough composition prepared into a predetermined shape. A hot dog stick is manufactured by naturally cooling the dough composition baked through steps 1 through 4 at room temperature. The hot dog stick manufactured in this way is not only sturdy enough to support a sausage but also has a savory, snack-like flavor, making it edible. Therefore, it has the effect of being able to replace conventional wooden chopsticks while preventing injuries that may occur from wooden chopsticks during hot dog consumption, and furthermore, eliminating environmental pollution issues.

[0040] The first step is to prepare a dough composition for manufacturing hot dog sticks. For appropriate strength and flavor, the dough composition preferably comprises 10 to 30 parts by weight of corn starch, 1 to 10 parts by weight of sugar, 1 to 5 parts by weight of butter, 1 to 3 parts by weight of salt, and 30 to 60 parts by weight of water, based on 100 parts by weight of cake flour. At this time, cinnamon powder or garlic powder may be further included for a unique flavor, and the content of cinnamon powder or garlic powder is preferably 10 to 15 parts by weight based on 100 parts by weight of cake flour.

[0041] The second step is to improve the density of the dough composition by kneading the prepared dough composition. To ensure the appropriate strength of the hot dog stick being produced, it is preferable to knead for about 20 minutes, and it is even more preferable to knead for 20 to 30 minutes.

[0042] The third step is to form the kneaded dough composition into a predetermined shape, which is not particularly limited and can be manufactured into various rod shapes. FIG. 2 is a schematic diagram showing a mold for a hot dog stick according to one example, and when the dough composition is poured into the mold of FIG. 2, it can be manufactured into an equilateral triangular prism shape. When manufactured into an equilateral triangular prism, it has the advantage of being able to withstand loads well in terms of structural mechanics.

[0043] Step 4 is a step of baking a dough composition prepared in a predetermined shape. The dough composition is poured into a mold and then placed in an oven to bake. While the baking step may proceed as a single step, it is preferable to proceed as Step 4-1, which involves initial baking at 210–230°C for 1–5 minutes; and Step 4-2, which involves re-baking at 150–170°C for 10–20 minutes. In particular, the initial baking step is important because heating at a relatively high temperature for a short time compared to the re-baking allows the moisture in the dough composition to evaporate rapidly, and other components fill the space left by the evaporated moisture, thereby enabling the hot dog stick to be manufactured firmly. After the initial baking is finished, the dough can be naturally cooled at room temperature for about 1–5 minutes before re-baking. Once the re-baking is finished, the hot dog stick is manufactured. After cooling at room temperature, a sausage or the like can be inserted to cook the hot dog.

[0044] Next, a hot dog using an edible hot dog stick and its manufacturing method will be described. In explaining this, the hot dog stick used is the one described above; therefore, any overlapping parts will be omitted.

[0045] A hot dog according to one embodiment of the present invention comprises: a hot dog stick prepared by baking the above-described dough composition for hot dog sticks into a predetermined shape; a sausage inserted into the hot dog stick; and a coating covering the sausage. Since the hot dog stick prepared using the above-described dough composition for hot dog sticks is edible, when a hot dog is prepared using it, not only can excellent flavor be obtained, but the problem of injury that may occur from wooden chopsticks during consumption can also be prevented, and the problem of waste disposal can be resolved, thereby eliminating environmental pollution problems.

[0046] At this time, any type of commercially available product can be used as the sausage inserted into the hot dog stick. Preferably, a sausage made containing chicken, pork, potato starch, soy protein, salt, and sugar can be used.

[0047] In addition, a batter can be formed by coating the sausage with various pastes and frying it, and it is also possible to form a batter by coating the paste with breadcrumbs and frying it.

[0048] In one embodiment, the paste forming the batter may be a flour paste, and the flour paste may include flour, baking powder, sugar, milk, and salt. To obtain a crispy and savory texture, it is preferable that the flour paste contains 1 to 2 parts by weight of baking powder, 15 to 25 parts by weight of sugar, 30 to 40 parts by weight of milk, and 0.1 to 2 parts by weight of salt per 100 parts by weight of flour.

[0049] A method for manufacturing a hot dog according to one embodiment of the present invention comprises: a step A of preparing a hot dog stick manufactured by the hot dog stick manufacturing method described above; a step B of forming a hole in the center of a sausage in the longitudinal direction; a step C of inserting a hot dog stick into the hole formed in step B; a step D of coating the sausage with flour paste; and a step E of frying the sausage coated with flour paste to form a batter. When a hot dog is manufactured using a hot dog stick manufactured by the hot dog stick manufacturing method described above (steps 1 to 4), not only can excellent flavor be obtained, but the problem of injury caused by wooden chopsticks during consumption can also be prevented, and the problem of waste disposal can be solved, thereby eliminating environmental pollution problems.

[0050] At this point, Step B involves forming a hole in the center of the sausage along the length (from one end of the sausage to the other).

[0051] In step D, various perforation devices can be used in addition to manual work. The reason for forming a hole in the center of the sausage is to prevent the hot dog stick from breaking, as the edible hot dog stick of the present invention is sturdy but not as hard as the wooden chopsticks used in the past. At this time, it is preferable to form the average diameter of the hole slightly smaller than the average diameter of the manufactured hot dog stick. This is because if it is larger than the average diameter of the hot dog stick, the sausage may detach from the hot dog stick during the cooking process. Additionally, step D is a step of applying flour paste to the outer surface of the sausage with the hot dog stick inserted, and the flour paste may include flour, baking powder, sugar, milk, and salt. To obtain a crispy and savory texture, it is preferable for the flour paste to include 1 to 2 parts by weight of baking powder, 15 to 25 parts by weight of sugar, 30 to 40 parts by weight of milk, and 0.1 to 2 parts by weight of salt per 100 parts by weight of flour.

[0052] Step E is the step of frying sausages coated with flour paste to form a batter; it is also possible to coat the flour paste with breadcrumbs before frying. At this stage, it is important to properly control the frying temperature, and it is preferable to fry at 170–180°C. If the temperature is below 170°C, the flour paste does not fry well, and if it exceeds 180°C, the flour paste burns, which may result in a poor texture.

[0053] Hereinafter, the structure of the present invention and the resulting effects are to be explained in more detail through specific embodiments and comparative examples. However, these embodiments are intended to explain the present invention more specifically, and the scope of the present invention is not limited to these embodiments.

[0054] [Example 1]

[0055] A dough composition was prepared by mixing 250g of cake flour, 50g of cornstarch, 15g of sugar, 8g of butter, 3g of salt, and 120g of water. Next, the dough was kneaded for 20 minutes using a dough mixer, and then poured into a triangular prism-shaped mold. Then, it was placed in an oven and baked at 160°C for 15 minutes, and cooled at room temperature to produce hot dog sticks.

[0056] [Example 2]

[0057] A hot dog stick was prepared using the same dough composition as in Example 1, but the dough composition was placed in an oven, pre-baked at 220°C for 3 minutes, and then re-baked at 160°C for 15 minutes to prepare the hot dog stick.

[0058] [Experimental Example]

[0059] 100 hot dog sticks each from Example 1 and Example 2 were prepared, and commercially available sausages were inserted into them with the same force. As a result of the experiment, 9 sticks from Example 1 broke, while only 2 sticks from Example 2 broke. Through this, it was found that a more sturdy stick can be manufactured when the sticks undergo a preliminary grilling process.

[0060] In this specification, only a few examples among the various embodiments performed by the inventors are described; however, the technical concept of the present invention is not limited or restricted thereto, and it is obvious that it can be modified and implemented in various ways by those skilled in the art.

Claims

Claim 1 A method for manufacturing a hot dog, characterized by comprising: a step A of preparing a hot dog stick manufactured according to claims 8 to 16; a step B of forming a longitudinal hole in the center of a sausage; a step C of inserting a hot dog stick into the hole formed in step B; a step D of coating the sausage with flour paste; and a step E of frying the sausage coated with flour paste to form a batter.

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