KR20240085377A - A method for zipper bag rapping potato jeon with topping - Google Patents
A method for zipper bag rapping potato jeon with topping Download PDFInfo
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- KR20240085377A KR20240085377A KR1020220170174A KR20220170174A KR20240085377A KR 20240085377 A KR20240085377 A KR 20240085377A KR 1020220170174 A KR1020220170174 A KR 1020220170174A KR 20220170174 A KR20220170174 A KR 20220170174A KR 20240085377 A KR20240085377 A KR 20240085377A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/13—Mashed potato products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
본 발명은 감자전과 미리 조리된 토핑을 결합시켜 맛과 저장성이 강화된 토핑 감자전의 비닐팩 냉동 포장방법을 제공한다.
또한 본 발명은 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 비닐 지퍼백 소포장 한 후 냉동저장하여 콜드체으로 유통할 수 있도록 제품화한 맛과 저장성이 강화되어 가정에서 해동 복원 및 조리해먹는 DIY형 돼지불고기 감자전 비닐팩 냉동 포장방법을 제공한다. The present invention provides a plastic bag frozen packaging method for topping potato pancakes with enhanced taste and storage by combining potato pancakes with pre-cooked toppings.
In addition, the present invention combines potato pancakes, which are healthy foods, with pork bulgogi, which is excellent in taste and preference, and is packaged in small plastic zipper bags and stored frozen for distribution in cold form. The taste and storage properties are enhanced, and DIY products can be thawed, restored, and cooked at home. We provide frozen packaging for pork bulgogi and potato pancakes in plastic bags.
Description
본 발명은 토핑 감자전의 지퍼백 냉동 포장가공 방법에 관한 것으로, 보다 상세하게는 돼지불고기 등 미리 조리된 토핑을 이용하여 감자전을 만든 후 낱개 비닐 지퍼백에 소포장으로 냉동저장하여 장기간에 걸쳐 유통시킬 DIY 토핑 감자전의 냉동포장가공 방법을 제공한다.The present invention relates to a zipper bag frozen packaging processing method for topping potato pancakes. More specifically, it relates to a DIY topping potato pancake that can be distributed over a long period of time by making potato pancakes using pre-cooked toppings such as pork bulgogi and then freezing and storing them in small packages in individual plastic zipper bags. Provides a frozen packaging processing method.
우리나라 전통음식으로 전(煎)은 생선이나 고기, 채소 따위를 얇게 썰거나 다져 양념을 한 뒤, 밀가루를 묻혀 기름에 지진 음식을 통틀어 이르는 말로 "부침개" 라 부르기도 한다.Jeon (煎), a traditional Korean food, refers to foods such as fish, meat, or vegetables that are thinly sliced or chopped, seasoned, then coated in flour and soaked in oil, and is also called "pancake."
특히, 감자전(Potato jeon)은 감자를 얇게 썰어서 기름에 부치거나 감자를 갈아 물기를 뺀 것에 녹말과 야채 등을 넣고 기름에 부친 음식으로 노릇노릇하고 쫄깃쫄깃한 씹히는 바삭한 질감과 감자 특유의 감칠 맛으로 민간에서 애용되는 음식이다.In particular, Potato jeon is a food made by slicing potatoes thinly and frying them in oil, or grinding and draining potatoes, adding starch and vegetables, and frying them in oil. It is popular among people for its golden brown, chewy, crunchy texture and unique savory taste of potatoes. It is a favorite food in .
최근에는 감자전이 밀가루 전의 대용으로 글루텐 푸리 식품으로 인기가 있는데, 감자전에 채소나 육류 또는 해산물을 넣어 다양한 건강식 형태로 조리법이 발전하는 추세이다. 그러나, 감자전은 공기 중에 노출되면 산소와 결합하여 갈변현상으로 색상이 쉽게 변색될 뿐만 아니라, 전분이 빠르게 경화되어 식품가치가 떨어지므로 일반 조리식품 개발 및 유통에 어려움이 있다.Recently, potato pancakes have become popular as a gluten-free food as a substitute for flour pancakes, and recipes for potato pancakes are evolving into a variety of healthy foods by adding vegetables, meat, or seafood. However, when exposed to air, potato pancakes not only easily change color due to browning due to combination with oxygen, but also the starch hardens quickly, reducing food value, making it difficult to develop and distribute general cooked foods.
이러한 감자전관련 선행 특허기술로 대한민국 등록특허 10-1579252 "부침용 감자반죽의 제조방법 및 이를 이용한 감자부침 또는 감자전병의 제조방법"에는 감자페이스트 및 양파페이스트를 혼합하고 타피오카 전분을 첨가하여 감자반죽을 제조하여 감자부침 또는 감자전병을 제조방법이 제안되어 있으나, 감자 전분의 경화나 지방의 산패로 인한 식품의 열화 현상을 막을 수 없다는 문제점이 있다.As a prior patent technology related to potato pancakes, the Republic of Korea Patent No. 10-1579252 "Method for manufacturing potato dough for pancakes and method for manufacturing potato pancakes or potato pancakes using the same" refers to mixing potato paste and onion paste and adding tapioca starch to prepare potato dough. Therefore, a method for manufacturing potato pancakes or potato pancakes has been proposed, but there is a problem in that it cannot prevent food deterioration due to hardening of potato starch or rancidity of fat.
본 발명자는 다년간 감자전의 상품화 및 유통화 연구를 진행하던 중 감자전에 맛이 뛰어난 돼지불고기 또는 미리조리된 토핑를 결합하여 로스팅 상태에서 상품화하면 기호성이 획기적으로 향상시킬 수 있다는 사실을 발견하였다. While conducting research on the commercialization and distribution of potato pancakes for many years, the present inventor discovered that palatability can be dramatically improved by commercializing potato pancakes in a roasted state by combining them with excellent-tasting pork bulgogi or pre-cooked toppings.
특히, 돼지고기는 비타민 B1이 풍부하게 함유되어있고 영양이 뛰어나면서도 감칠맛과 저렴한 가격으로 인해 서민들의 영양식으로 사랑받아 왔지만, 돼지고기는 고영양 고지방의 특성상 변질되기 쉽고 산패 등으로 돼지고기 특유의 냄새가 나 식욕을 감퇴킬 우려가 있어 양념에 묻혀 구워서 먹는 불고기 형태로 많이 소비되고 있다.In particular, pork is rich in vitamin B1 and has been loved as a nutritious food by the common people due to its nutritious taste and low price. However, pork is prone to deterioration due to its high nutrition and high fat content, and has a unique pork smell due to rancidity. Due to the risk of reducing appetite, it is widely consumed in the form of bulgogi, which is seasoned and grilled.
한류 음식의 세계화로 한국에서 돼지불고기 요리를 맛본 외국인들이 귀국하여 조리하여 먹고자 하는 수요가 늘어나고 있지만, 실제로는 된장, 간장, 고추장 등 한식 특유의 소스에 특화되어 있는 양념 돼지고기 불고기를 현지에서 조리하여 먹는 것이 어렵다는 문제점이 있어 미리 조리된 상태로 마지막에 소비자들의 해동 및 로스팅과정을 거쳐 손쉽게 복원하여 조리하여 먹는 DIY형 식품의 개발의 필요성이 있어 왔다.Due to the globalization of Korean food, the demand for foreigners who have tasted pork bulgogi in Korea to cook and eat it upon returning home is increasing, but in reality, seasoned pork bulgogi, which is specialized in Korean sauces such as soybean paste, soy sauce, and red pepper paste, is cooked locally. Due to the problem of difficulty in eating, there has been a need to develop DIY-type food that is pre-cooked and can be easily restored and cooked through consumers' thawing and roasting processes at the end.
이 경우 돼지불고기를 감자전과 결합하여 로스팅 상태로 하면 산패 등으로 돼지고기 특유의 냄새를 없앨 수 있기는 하지만, 감자전과 돼지불고기를 결합시키가 어렵다는 문제와 장시간 유통 중에도 산패나 기호성을 떨어트리는 문제는 여전히 존재한다.In this case, if you combine pork bulgogi with potato pancake and roast it, you can remove the unique smell of pork due to rancidity, but the problem of it being difficult to combine potato pancake with pork bulgogi and the problem of rancidity or loss of palatability even during long-term distribution is a problem. It still exists.
본 발명자는 이러한 문제점들을 해결하기 위해 감자전과 미리 양념하여 조리된 돼지불고기등 각종 토핑류를 결합시켜 로스팅한 후에 낱개로 비닐 지퍼백에 소포장하여 냉동하면 맛과 저장성이 현저히 강화된 토핑 감자전을 대량 제조하여 국내외에 유통할 수 있고 가정에서 필요에따라 DIY 방식으로 쉽게 복원하고 조리하여 먹을 수 있다는 사실을 확인하여 본 발명을 완성할 수 있었다.In order to solve these problems, the present inventor combines potato pancakes with various toppings such as pre-seasoned and cooked pork bulgogi, roasts them, individually packs them in plastic zipper bags, and freezes them to mass-produce topping potato pancakes with significantly enhanced taste and storage properties. The present invention was completed by confirming that it can be distributed domestically and internationally and that it can be easily restored, cooked, and eaten at home using a DIY method as needed.
본 발명은 상기의 문제점을 해결하기 위한 것으로, 감자전과 미리 조리된 토핑을 결합시켜 맛과 저장성이 강화된 토핑 감자전의 지퍼백 냉동 포장방법을 제공하는 데 목적이 있다.The purpose of the present invention is to solve the above problems, and to provide a zipper bag frozen packaging method for topping potato pancakes with enhanced taste and storage by combining potato pancakes with pre-cooked toppings.
본 발명의 또 다른 목적은 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 비닐 지퍼백 소포장 한 후 냉동저장하여 콜드체으로 유통할 수 있도록 제품화하여 맛과 저장성이 강화된 가정에서 해동 복원 및 조리해먹는 DIY형 돼지불고기 감자전의 지퍼백 냉동 포장방법을 제공하는 데 있다..Another object of the present invention is to combine healthy potato pancakes with pork bulgogi with excellent taste and palatability, package them in small plastic zipper bags, store them frozen, and distribute them in cold form, so that they can be thawed, restored, and cooked at home with enhanced taste and storage properties. The goal is to provide a zipper bag frozen packaging method for DIY type pork bulgogi and potato pancakes.
그러나 본 발명의 목적들은 상기에 언급된 목적으로 제한되지 않으며, 언급되지 않은 또 다른 목적들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.
상기의 목적을 달성하기 위해 본 발명의 실시예에 따른 토핑 감자전의 포장 지퍼백 냉동포장 가공방법은 부침용 감자전분을 준비하는 제 1단계(100); 달궈진 철판에서 감자전을 부치는 제 2단계(200); 미리 조리된 토핑을 감자전 위에 뿌려주어 감자전을 제조하는 제 3단계(300); 상기 토핑 감자전을 지퍼백에 소포장하는 제 4단계(400); 냉동실에서 냉동하여 보관하는 제 5단계(500);를 거쳐 이루어 질 수 있다.In order to achieve the above object, the zipper bag frozen packaging processing method for topping potato pancakes according to an embodiment of the present invention includes a first step (100) of preparing potato starch for pancakes; The second step of frying potato pancakes on a heated iron plate (200); A third step (300) of manufacturing potato pancakes by sprinkling pre-cooked toppings on the potato pancakes; A fourth step (400) of packaging the topping potato pancakes in a zipper bag; This can be done through the fifth step (500) of freezing and storing in the freezer.
본 발명의 실시예에 따른 토핑 감자전의 포장 냉동포장 가공방법에 있어서 토핑이 미리 볶아진 돼지불고기임을 특징으로 할 수 있다.In the frozen packaging processing method of topping potato pancakes according to an embodiment of the present invention, the topping may be characterized as pre-roasted pork bulgogi.
또한, 토핑이 미리 조리된 소불고기, 닭불고기, 오징어, 김치볶음, 장아찌임을 특징으로 할 수 있다.Additionally, the toppings may be pre-cooked beef bulgogi, chicken bulgogi, squid, stir-fried kimchi, and pickled vegetables.
또한, 본 발명의 다른 실시예에 따르면 부침용 감자전분은 생감자를 탈피하여 분쇄기로 마쇄한 것임을 특징으로 할 수 있다.In addition, according to another embodiment of the present invention, potato starch for pancakes may be characterized by peeling raw potatoes and grinding them with a grinder.
또한, 상기 볶아진 돼지불고기는 다른 철판에서 미리 양념에 버무려 미리 볶아진 것을 사용한다.In addition, the stir-fried pork bulgogi is used by mixing it with seasoning and frying it in advance on another iron plate.
또한, 볶아진 돼지불고기를 감자전 위에 뿌려준 후 뒤집어 고기가 감자 전 속으로 들어가도록 재차 로스팅한 것을 특징으로할 수 있다.In addition, it can be characterized by sprinkling roasted pork bulgogi on top of potato pancakes, then turning it over and roasting it again so that the meat goes into the potato pancakes.
또한, 상기 로스팅된 토핑 감자전을 20~50 ℃로 식혀 비닐 지퍼백에 소포장하여 냉동시키는 것을 특징으로 한다.In addition, the roasted topping potato pancake is cooled to 20-50 ° C, packaged in a plastic zipper bag, and frozen.
또한, 상기 로스팅된 토핑 감자전을 식혀 기름종이에 소포장하여 냉동시키는 것을 특징으로 할 수 있다.In addition, the roasted topping potato pancake may be cooled, packaged in waxed paper, and frozen.
본 발명은 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 로스팅 상태에서 숙성시켜 낱개로 비닐 소포장으로 냉동 저장하여 콜드체인 유통 제품화한 맛과 보존성이 우수한 돼지불고기 토핑 감자전을 제공한다.The present invention provides pork bulgogi topping potato pancakes with excellent taste and preservation properties, which are made by combining healthy potato pancakes with pork bulgogi, which are excellent in taste and preference, aged in a roasting state, individually frozen and stored in plastic packaging, and commercialized for cold chain distribution.
또한 본 발명은 돼지불고기 감자전을 대량생산하여 지속적으로 제공할 수 있을 뿐만 아니라, 보존 기간이 연장되어 택배가 가능해져 국내외 유통에도 획기적인 개선을 이룰 수 있다.In addition, the present invention not only makes it possible to mass-produce and continuously provide pork bulgogi potato pancakes, but also makes it possible to deliver by courier by extending the preservation period, which can lead to significant improvements in domestic and international distribution.
또한, 본 발명 돼지불고기 감자전은 글루텐이 함유된 밀가루 전을 대용 시식될 수 있을 뿐만아니라 다양한 채소나 육류 또는 해산물을 넣어 조리된 건강식으로 국내 시장 유통은 물론, 해외 시장 개척이 가능하게 하는 효과가 있다. In addition, the pork bulgogi potato pancake of the present invention can not only be tasted as a substitute for flour pancakes containing gluten, but is also a healthy food cooked with various vegetables, meat, or seafood, which has the effect of enabling distribution in the domestic market as well as pioneering overseas markets. .
도 1은 본 발명의 제조공정도이다.
도 2는 본 발명의 한 실시예에 의해 제조된 비닐팩에 포장된 돼지불고기 토핑 감자전 사진이다.
도 3은 본 발명의 한 실시예에 의해 제조된 비닐팩에 포장된 돼지불고기 토핑 감자전을 해동하여 DIY식으로 조리하여 제공된 사진이다.1 is a manufacturing process diagram of the present invention.
Figure 2 is a photograph of pork bulgogi topping potato pancakes packed in a plastic pack manufactured according to an embodiment of the present invention.
Figure 3 is a photograph provided by thawing pork bulgogi topping potato pancakes packed in a plastic pack manufactured according to an embodiment of the present invention and cooking them in a DIY manner.
이하, 본 발명의 바람직한 실시예의 상세한 설명은 첨부된 도면들을 참조하여 설명할 것이다. 하기에서 본 발명을 설명함에 있어서, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 것이다.Hereinafter, a detailed description of preferred embodiments of the present invention will be described with reference to the attached drawings. In the following description of the present invention, if a detailed description of a related known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
본 발명은 상기의 문제점을 해결하기 위한 것으로, 감자전과 미리 조리된 토핑을 결합시켜 맛과 저장성이 강화된 토핑 감자전의 냉동 포장방법을 제공한다.The present invention is intended to solve the above problems, and provides a method for freezing and packaging topping potato pancakes with enhanced taste and storage by combining potato pancakes with pre-cooked toppings.
본 발명은 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 비닐 지퍼백 소포장 한 후 냉동저장하여 콜드체인으로 유통할 수 있도록 제품화한 맛과 저장성이 강화되고 가정에서 해동 복원하여 손쉽게 조리해 먹을 수 있는 DIY형 돼지불고기 감자전의 냉동 포장방법을 제공한다.The present invention combines potato pancakes, which are healthy foods, with pork bulgogi, which has excellent taste and palatability, and is packaged in small plastic zipper bags and stored frozen for distribution through the cold chain. The taste and storage properties are enhanced and can be easily cooked and eaten by thawing and restoring at home. We provide a frozen packaging method for DIY type pork bulgogi and potato pancakes.
도 1은 본 발명의 실시예에 따른 본 발명의 제조공정도이고, 도 2는 본 발명의 한 실시예에 의해 제조된 비닐팩에 포장된 돼지불고기 토핑 감자전 사진이다.도 3은 본 발명의 한 실시예에 의해 제조된 비닐팩에 포장된 돼지불고기 토핑 감자전을 해동하여 DIY식으로 조리하여 제공된 사진이다.Figure 1 is a manufacturing process diagram of the present invention according to an embodiment of the present invention, and Figure 2 is a photograph of pork bulgogi topping potato pancakes packed in a plastic pack manufactured according to an embodiment of the present invention. Figure 3 is an embodiment of the present invention. This is a photo of thawed pork bulgogi topping potato pancakes packed in a plastic bag manufactured by and cooked DIY style.
먼저, 도 1을 참조하면, 본 발명 토핑 감자전의 포장 냉동포장 가공방법은 부침용 감자전분을 준비하는 제 1단계(100); 달궈진 철판에서 감자전을 부치는 제 2단계(200); 미리 조리된 토핑을 감자전 위에 뿌려주어 감자전을 제조하는 제 3단계(300); 상기 토핑 감자전을 지퍼백에 소포장하는 제 4단계(400); 냉동실에서 냉동하여 보관하는 제 5단계(500);를 거쳐 이루어 질 수 있다.First, referring to Figure 1, the frozen packaging processing method for topping potato pancakes of the present invention includes a first step (100) of preparing potato starch for pancakes; The second step of frying potato pancakes on a heated iron plate (200); A third step (300) of manufacturing potato pancakes by sprinkling pre-cooked toppings on the potato pancakes; A fourth step (400) of packaging the topping potato pancakes in a zipper bag; This can be done through the fifth step (500) of freezing and storing in the freezer.
먼저 부침용 감자전분을 준비하는 제 1단계(100)는 생감자를 탈피하여 마쇄한 것임을 특징으로 할 수 있다. 이때 감자 껍질 제거 후 강판에 갈아 면 보에 담아 빨간 물이 제거 될 정도만 살짝 흐르는 물에 헹군 후 면보 제거 후 감자만 소량의 물에 담구어 놓는다. 이어서 가아 앉은 감자의 물을 최대한 버려주되, 바람직하기로는 소금, 전분, 찹쌀가루를 섞어 반죽해준다. 면보에서 수분을 제거한 감자전분 100중량부에 소금 3~5 중량부, 전분 20~30 중량부, 찹쌀분말 10 ~20 중량부의 비율로 섞어 100~200 중량부의 물에 반죽해준다. First, the first step (100) of preparing potato starch for pancakes can be characterized as peeling and grinding raw potatoes. At this time, remove the potato skin, grate it on a grater, put it in a cotton cloth, rinse it under running water just enough to remove the red water, remove the cotton cloth, and soak the potatoes in a small amount of water. Next, discard as much water as possible from the soaked potatoes, but preferably mix salt, starch, and glutinous rice powder and knead the dough. Mix 3 to 5 parts by weight of salt, 20 to 30 parts by weight of starch, and 10 to 20 parts by weight of glutinous rice powder with 100 parts by weight of potato starch from which moisture has been removed from a cotton cloth and knead in 100 to 200 parts by weight of water.
본 발명의 실시예에 따른 토핑 감자전의 포장 냉동포장 가공방법에 있어서 감자전과 결합되는 토핑이 돼지불고기임을 특징으로 할 수 있고, 볶아진 돼지불고기는 다른 철판에서 미리 양념에 버무려 볶아진 것을 사용한다. In the frozen packaging processing method of topping potato pancakes according to an embodiment of the present invention, the topping combined with the potato pancakes can be characterized as pork bulgogi, and the stir-fried pork bulgogi is stir-fried in advance with seasoning on another iron plate.
(샘표501)brewing
(Sempio 501)
(백설)brown sugar
(Baekseol)
이때 사용된 돼지고기는 핏물을 제거한 후 양념장을 재운 후 냉장고에서 24시간 숙성시킨 돼지고기를 양념장에 재워 냉장고에 보관 후 돼지불고기를 제조하되 약 불에 달라붙지 않도록 익힌 후 센 불에 볶아 양념장이 촉촉이 남을 정도로 익힌다. The pork used at this time was marinated in the marinade after removing the blood and aged in the refrigerator for 24 hours. The pork was marinated in the marinade and stored in the refrigerator to make pork bulgogi. Cooked over low heat to prevent sticking, then roasted over high heat to keep the marinade moist. Cook until there are leftovers.
또한, 볶아진 돼지불고기를 감자전 결합시키기 위해 감자전 위에 골고루 뿌려준후 뒤집어 고기가 감자 전 속으로 들어가도록 재차 로스팅한다.Additionally, to combine the stir-fried pork bulgogi with the potato pancake, sprinkle it evenly over the potato pancake, then turn it over and roast again so that the meat goes into the potato pancake.
또한, 감자전과 결합되는 토핑은 소불고기, 닭불고기, 오징어, 김치볶음, 장아찌임을 특징으로 할 수 있다.Additionally, toppings combined with potato pancakes may include beef bulgogi, chicken bulgogi, squid, stir-fried kimchi, and pickled vegetables.
상기 돼지불고기 감자전을 비닐 지퍼백에 소포장하는 제 4단계(400)와 냉동실에서 냉동 보관하는 제 5단계(500)는 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 로스팅 상태에서 낱개로 비닐 소포장으로 냉동 저장하여 콜드체인 상태에서 유통할 수 있도록 한다. 이 때 지퍼팩 대신 기름종이로 쌓아 포장할 수도 있다.The fourth step (400) of packaging the pork bulgogi potato pancake in a plastic zipper bag and the fifth step (500) of freezing and storing it in the freezer combine the healthy potato pancake and pork bulgogi with excellent taste and palatability and pack them individually in plastic packaging in a roasted state. It is stored frozen so that it can be distributed in a cold chain state. At this time, you can also pack it with waxed paper instead of a zipper bag.
도 2를 참조하면 상기 제 5단계에서 로스팅된 토핑 감자전을 20~50 ℃로 식혀 비닐 지퍼백 소포장하여 냉동시킴으로써, 비닐팩킹으로 산소와 차단하여 산패를 완벽히 차단하고 냉동으로 저장기간을 현저히 연장하여 장시간 유통 판매가 가능하게할 뿐만아니라 소비자가 DIY 식으로 소포장된 제품을 꺼내 필요에 따라 해동 및 재 로스팅하여 맛과 기호성이 복원된 돼지불고기 감자전(도 3참조)을 시식할 수 있도록 한다.Referring to Figure 2, the topping potato pancake roasted in the fifth step is cooled to 20-50°C, packaged in small plastic zipper bags, and frozen. By blocking it from oxygen with plastic packaging, rancidity is completely blocked, and the storage period is significantly extended by freezing, allowing for long-term distribution. Not only does it enable sales, but it also allows consumers to sample pork bulgogi potato pancakes (see Figure 3) with their taste and palatability restored by taking out the small packaged product in a DIY manner, thawing and re-roasting it as needed.
토핑에 따라 전처리가 요구되는 재료가 있지만.불고기의 경우 색상에 의해 콘, 새싹, 파프리카 등을 살짝 얹어 식욕의 색을 살려 줄 수 있으며, 기호에 따라 뜨거울 때 치즈 또는 베이컨, 햄, 파프리카 등의 토핑을 올리고, 소스·양념장을 함께 곁들여 낸다.Depending on the topping, there are some ingredients that require pre-processing. In the case of bulgogi, depending on the color, corn, sprouts, paprika, etc. can be lightly added to enhance the color of the appetite, and depending on preference, toppings such as cheese, bacon, ham, paprika, etc. when hot. Top and serve with sauce and seasoning.
최근에 돼지불고기 감자전은 감자전이 글루텐이 많이 함유된 밀가루 전 대용으로 다양한 채소나 육류 또는 해산물을 넣어 건강식으로 발전하는 추세인바, 돼지고기 대신에 소고기 등 다른 육류, 오징어 등의 해물류, 김치 등의 숙성 야채류, 생야채류, 장아찌 등 조리 방법은 재료에 따라 다양한 선택이 가능하고 취향에 따른 치즈, 햄 등의 토핑 선택과 소스(양념장) 사용이 다양하여 모든 연령대의 개개인 취향에 맞추어 선택이 가능하여 국내는 물론 해외 시장 개척이 가능하다. Recently, pork bulgogi and potato pancakes are developing into a healthy food by adding various vegetables, meat or seafood as a substitute for flour pancakes containing a lot of gluten. Instead of pork, other meats such as beef, seafood such as squid, and fermented kimchi are used. There are a variety of ways to cook vegetables, raw vegetables, pickled vegetables, etc., depending on the ingredients, and there are a variety of toppings such as cheese and ham to choose from, and a variety of sauces (seasonings) to choose from, so it is possible to choose according to the individual tastes of all ages. Of course, it is possible to pioneer overseas markets.
본 발명은 건강식인 감자전과 맛과 기호성이 뛰어난 돼지불고기를 결합하여 로스팅하여 낱개로 비닐팩 또는 비닐 소포장으로 냉동 저장하여 콜드체인 유통 제품화하면 맛과 기호성이 현저히 강화된 돼지불고기 감자전을 대량생산하여 지속적으로 제공할 수 있을 뿐만 아니라, 보존 기간이 연장되고 택배도 가능해져 국내외 유통에도 획기적인 개선을 이룰 수 있다.The present invention combines potato pancakes, which are healthy foods, with pork bulgogi with excellent taste and palatability, roasts them, stores them individually frozen in plastic bags or small plastic packets, and commercializes them for cold chain distribution. By mass producing pork bulgogi potato pancakes with significantly enhanced taste and palatability, the product is continuously produced. Not only can it be provided, but the preservation period is extended and delivery is possible, which can lead to significant improvements in domestic and international distribution.
<< 실시예Example 1> 1>
감자 껍질 제거 후 강판에 갈아 면 보에 담아 빨간 물이 제거 될 정도만 살짝 흐르는 물에 헹군 후 면보에서 수분을 제거한 감자전분 1kg에 소금 30g, 전분 200g, 찹쌀분말 100g 로 섞어 1.5 L의 물에 반죽해주었다. 준비된 돼지 불고기를 양념장에 재워 약불에 달라붙지 않도록 익힌 후 센 불에 볶아 양념장이 촉촉이 남을 정도로 익힌다. After removing the skin of the potatoes, grind them on a grater, put them in a cotton cloth, rinse them under running water just enough to remove the red water, then mix 1 kg of potato starch with the moisture removed from the cotton cloth, 30 g of salt, 200 g of starch, and 100 g of glutinous rice powder and knead it in 1.5 L of water. gave. Marinate the prepared pork bulgogi in the marinade and cook over low heat to prevent sticking, then stir-fry over high heat until the marinade remains moist.
21cm 후라이팬이 달구어지면 식용유를 두르고 중 불에서 반죽 200g을 돌려 담은 후 센불에 구워가며 익혀 둔 고기 20g을 골고루 뿌린 후 뒤집어 고기가 감자 전 속으로 들어가도록 한다. 다시 뒤집어 식용유를 계속적으로 둘러주며 밑바닥의 상태가 노르스름해지도록 익힌 후 고기 쪽은 색이 나지 않도록 살짝만 눌러 주었다 다시 뒤집어 밑바닥이 바삭해 지도록 익혀준다. When a 21cm frying pan is heated, add cooking oil, heat 200g of dough over medium heat, and fry over high heat. Sprinkle 20g of the cooked meat evenly over it and turn it over so that the meat goes into the potato pancake. Turn it over again and continue to pour cooking oil over it and cook until the bottom turns golden brown. Press the meat side slightly to prevent it from turning brown. Turn it over again and cook until the bottom becomes crispy.
상기 제조된 돼지고기 감자전을 1개씩 또는 2개씩을 비닐 지퍼백에 담은 후 밀봉하여 냉동하였다.The pork potato pancakes prepared above were placed one or two at a time in plastic zipper bags, sealed, and frozen.
<실시예 2> <Example 2>
실시예 1에서 토핑을 돼지불고기신 소불고기를 사용하였다.In Example 1, pork bulgogi and beef bulgogi were used as toppings.
<실시예 3> <Example 3>
실시예 1에서 토핑을 돼지불고기신 오징어볶음을 사용하였다.In Example 1, pork bulgogi and stir-fried squid were used as toppings.
<< 비교예Comparative example 1> 1>
실시예 1에서 토핑없이 같은 방법으로 감자전을 제조하였다.Potato pancakes were prepared in the same manner as in Example 1 without topping.
<< 비교예Comparative example 2> 2>
실시예 1에서 돼지고기 토핑 감자전을 비닐 지퍼백에 담지 않고 냉동하여 보관하였다.In Example 1, pork topping potato pancakes were frozen and stored without putting them in a plastic zipper bag.
<실험예 1> 관능 테스트<Experimental Example 1> Sensory test
상기 실시예와 비교예 시료들을 스티로폴박스에 담아 3개월간 냉동 보관하였으며, 실험에 응한 소비자 패널들(성인 20명으로서 남녀 각 10명씩)을 대상으로 시식하게 하고 다른 한편으로 비교 예로서 동일한 소비자 패널들을 대상으로 시식하게 하여 상대적인 맛과 전반적인 기호도에 대하여 설문조사하였으며, 7점법에 따라 응답하도록 하였고, 『아주 좋다 : 7점, 좋다 : 6점, 약간 좋다 : 5점, 보통 : 4점, 약간 나쁘다 : 3점, 나쁘다 : 2점, 아주 나쁘다 : 1점』를 의미하는 것으로 하였으며, 그 설문조사 결과를 [표 1]에 나타내었다.The samples of the above examples and comparative examples were placed in a Styrofoam box and stored frozen for 3 months, and were sampled by consumer panels (20 adults, 10 men and women) who responded to the experiment. On the other hand, the same consumer panels were used as comparative examples. The subjects were asked to taste it and surveyed about their relative taste and overall preference, and they were asked to respond according to a 7-point scale, 『Very good: 7 points, Good: 6 points, Slightly good: 5 points, Average: 4 points, Slightly bad: 3 points, bad: 2 points, very bad: 1 point”, and the survey results are shown in [Table 1].
상기 시험예 결과에 따르면, 본 발명에 따른 돼지고기 감자전은 관능테스트 결과 실시예 1, 2, 3에 대하여 일반적인 감자전인 비교예 1과 비교하여 현격하게 높은 점수 차이가 있었으며, 비교예 2는 특히 냄새와 맛에서 나쁜 점수가 나온 것으로 보아 예상대로 공기 유입에 따른 산패와 보존성에 문제가 생긴 것으로 것으로 나타났다.According to the results of the test example, the pork potato pancake according to the present invention had a significantly higher score in the sensory test results of Examples 1, 2, and 3 compared to Comparative Example 1, a general potato pancake, and Comparative Example 2 had a particularly strong odor. As expected, it was found that there were problems with rancidity and preservation due to air inflow, as it received poor scores in taste.
본 발명 실시예 제품을 지퍼백 비닐포장에 소포장하여 밀봉 한후 3개월 보관한 토핑으로 돼지불고기, 소불고기, 오징어불고기 감자전도 그 품질 특성이 모두 우수한 것으로 나타 나 장시간 냉동보관하며 국내외 시장에 유통시키는데 큰 도움이 되는 것으로 나타났다. The product of the example of the present invention was small-packaged in a plastic zipper bag, sealed, and stored for 3 months. As a topping, pork bulgogi, beef bulgogi, squid bulgogi, and potato pancakes were all found to have excellent quality characteristics, which is a great help in distributing them to domestic and overseas markets by freezing them for a long time. This was found to be the case.
이상과 같이, 본 명세서와 도면에는 본 발명의 바람직한 실시예에 대하여 개시하였으며, 비록 특정 용어들이 사용되었으나, 이는 단지 본 발명의 기술 내용을 쉽게 설명하고 발명의 이해를 돕기 위한 일반적인 의미에서 사용된 것이지, 본 발명의 범위를 한정하고자 하는 것은 아니다. 여기에 개시된 실시예 외에도 본 발명의 기술적 사상에 바탕을 둔 다른 변형 예들이 실시 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 자명한 것이다.As described above, the specification and drawings disclose preferred embodiments of the present invention, and although specific terms are used, they are used only in a general sense to easily explain the technical content of the present invention and aid understanding of the invention. , it is not intended to limit the scope of the present invention. It is obvious to those skilled in the art that in addition to the embodiments disclosed herein, other modifications based on the technical idea of the present invention can be implemented.
Claims (7)
부침용 감자전분을 준비하는 제 1단계(100);
달궈진 철판에서 감자전을 부치는 제 2단계(200);
미리 조리된 토핑을 감자전 결합시켜 감자전 제조하는 제 3단계(300);
상기 토핑 감자전을 지퍼백에 소포장하는 제 4단계(400);
냉동실에서 냉동하여 보관하는 제 5단계(500);
A zipper bag frozen packaging processing method for topping potato pancakes including the following steps.
The first step of preparing potato starch for pancakes (100);
The second step of frying potato pancakes on a heated iron plate (200);
A third step (300) of manufacturing potato pancakes by combining pre-cooked toppings with potato pancakes;
A fourth step (400) of packaging the topping potato pancakes in a zipper bag;
Fifth step (500) of freezing and storing in the freezer;
토핑이 돼지불고기임을 특징으로 하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 1,
Zipper bag frozen packaging processing method for topping potato pancakes characterized by pork bulgogi.
제 1단계의 부침용 감자전분은 생감자를 탈피하여 분쇄기로 마쇄한 것임을 특징으로하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 1,
A zipper bag frozen packaging processing method for topping potato pancakes, characterized in that the potato starch for pancakes in the first step is peeled from raw potatoes and ground with a grinder.
제 3단계의 볶아진 돼지불고기는 다른 철판에서 미리 양념에 버무려 볶아진 것임을 특징으로하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 2,
A zipper bag frozen packaging processing method for topping potato pancakes, characterized in that the stir-fried pork bulgogi in the third step is mixed with seasoning in advance and stir-fried on another iron plate.
제 3단계는 볶아진 돼지불고기를 감자전 위에 뿌려준 후 뒤집어 고기가 감자 전 속으로 들어가도록 재차 로스팅한 것을 특징으로 하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 1,
The third step is a zipper bag frozen packaging processing method for topping potato pancakes, which involves sprinkling stir-fried pork bulgogi on top of potato pancakes, then flipping them over and roasting them again so that the meat goes into the potato pancakes.
토핑이 소불고기, 닭불고기, 오징어, 김치볶음, 장아찌임을 특징으로하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 1,
A zipper bag frozen packaging processing method for topping potato pancakes, characterized by the toppings being beef bulgogi, chicken bulgogi, squid, stir-fried kimchi, and pickled vegetables.
로스팅된 토핑 감자전을 20~50 ℃로 식혀 지퍼백에 넣어 소포장하는 것임을 특징으로하는 토핑 감자전의 지퍼백 냉동포장 가공방법.
According to clause 1,
A zipper bag frozen packaging processing method for topping potato pancakes, characterized in that the roasted topping potato pancakes are cooled to 20-50°C and placed in a zipper bag for small packaging.
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20240085377A true KR20240085377A (en) | 2024-06-17 |
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