KR100488470B1 - Pie pasty and Mixture - Google Patents
Pie pasty and Mixture Download PDFInfo
- Publication number
- KR100488470B1 KR100488470B1 KR10-2002-0045787A KR20020045787A KR100488470B1 KR 100488470 B1 KR100488470 B1 KR 100488470B1 KR 20020045787 A KR20020045787 A KR 20020045787A KR 100488470 B1 KR100488470 B1 KR 100488470B1
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- KR
- South Korea
- Prior art keywords
- weight
- powder
- hotteok
- mulberry leaf
- sugar
- Prior art date
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- 239000000203 mixture Substances 0.000 title claims abstract description 25
- 235000011837 pasties Nutrition 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 61
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- 235000021329 brown rice Nutrition 0.000 claims abstract description 24
- 240000000249 Morus alba Species 0.000 claims abstract description 23
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 10
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 10
- 241000018646 Pinus brutia Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000014571 nuts Nutrition 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 239000008103 glucose Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 5
- 239000008162 cooking oil Substances 0.000 claims abstract description 5
- 235000013310 margarine Nutrition 0.000 claims abstract description 5
- 239000003264 margarine Substances 0.000 claims abstract description 5
- 235000013336 milk Nutrition 0.000 claims abstract description 5
- 239000008267 milk Substances 0.000 claims abstract description 5
- 210000004080 milk Anatomy 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000008371 vanilla flavor Substances 0.000 claims abstract description 3
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000037213 diet Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000017060 Arachis glabrata Nutrition 0.000 abstract description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 abstract description 2
- 235000018262 Arachis monticola Nutrition 0.000 abstract description 2
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 2
- 230000006806 disease prevention Effects 0.000 abstract description 2
- 239000011593 sulfur Substances 0.000 abstract description 2
- 229910052717 sulfur Inorganic materials 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 12
- 235000013305 food Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 240000002114 Satureja hortensis Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 229960003495 thiamine Drugs 0.000 description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000010374 vitamin B1 Nutrition 0.000 description 2
- 239000011691 vitamin B1 Substances 0.000 description 2
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/364—Nuts, e.g. cocoa
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/328—Foods, ingredients or supplements having a functional effect on health having effect on glycaemic control and diabetes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/332—Promoters of weight control and weight loss
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물에 관한 것으로, 보다 상세하게는 기존의 호떡 반죽물에 뽕잎분말과 현미분말을 혼합하여 성인병 예방 및 건강을 유지할 수 있도록 도모하고, 호떡에 내재되는 기존의 혼합물에 현미분말, 호도, 잣을 혼합하여 고소한 맛을 느낄 수 있도록 한 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물에 관한 것으로, 뽕잎분말: 0.05중량%, 현미찹쌀분말: 0.73중량%, 찹쌀분말: 2.2중량%, 밀가루: 73중량%, 찰전분: 0.55중량%, 설탕: 0.73중량%, 우유전분: 0.18중량%, 포도당: 0.18중량%, 바닐라향: 0.02중량%, 신화당: 0.009중량%, 파우더: 0.05중량%, 소금: 0.05중량%, 소다: 0.02중량%, 계란: 0.18중량%, 식용유: 0.55중량%, 이스트: 0.02중량%, 마가린: 0.36중량%, 물: 잔량으로 배합된 반죽물과, 현미분말: 5.08중량%, 흑설탕: 25.4중량%, 황설탕: 25.4중량%, 백설탕: 25.4중량%, 땅콩: 5.08중량%, 참깨: 8.47중량%, 호도: 1.69중량%, 잣:1.69중량%, 계피: 1.69중량%로 배합된 혼합물로 이루어진 것으로, 상기 반죽물과 혼합물로 만들어진 호떡의 반죽물에는 뽕잎분말과 현미분말이 첨가되어 상기 뽕잎분말과 현미분말이 갖는 성분 및 효능, 영양분이 들어 있어 당뇨병 환자와 비만인 사람, 다이어트 중인 여성들도 부담감 없이 호떡을 시식할 수 있으며, 성인병 예방을 도모할 수 있는 이점이 있다. The present invention relates to a hotteok dough containing mulberry leaf powder and a mixture inherent thereto, and more specifically, to mix the mulberry leaf powder and brown rice powder to the existing hotteok dough to promote adult disease prevention and maintain health, hotteok It relates to a hotteok dough containing a mulberry leaf powder to mix the brown rice powder, hodo, pine nuts to the existing mixture inherent to the flavor and a mixture contained therein, Mulberry leaf powder: 0.05% by weight, brown rice glutinous rice powder : 0.73% by weight, glutinous rice powder: 2.2% by weight, wheat flour: 73% by weight, starch: 0.55% by weight, sugar: 0.73% by weight, milk starch: 0.18% by weight, glucose: 0.18% by weight, vanilla flavor: 0.02% by weight , Myth sugar: 0.009%, powder: 0.05%, salt: 0.05%, soda: 0.02%, egg: 0.18%, cooking oil: 0.55%, yeast: 0.02%, margarine: 0.36%, water : Dough mixed with remaining amount, brown rice powder: 5.08% by weight, Sugar: 25.4%, Sulfur: 25.4%, White Sugar: 25.4%, Peanut: 5.08%, Sesame: 8.47%, Hodo: 1.69%, Pine: 1.69%, Cinnamon: 1.69% It consists of a mixture, the dough and the dough of the hotteok made of a mixture of mulberry leaf powder and brown rice powder is added to the ingredients and benefits, nutrition and nutrients of the mulberry leaf powder and brown rice powder, diabetics and obese people, diet Women can also try Hotteok without burden, and there is an advantage to prevent the disease.
Description
본 발명은 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물에 관한 것으로, 보다 상세하게는 기존의 호떡 반죽물에 뽕잎분말과 현미분말을 혼합하여 성인병 예방 및 건강을 유지할 수 있도록 도모하고, 호떡에 내재되는 기존의 혼합물에 현미분말, 호도, 잣을 혼합하여 고소한 맛을 느낄 수 있도록 한 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물에 관한 것이다. The present invention relates to a hotteok dough containing mulberry leaf powder and a mixture inherent thereto, and more specifically, to mix the mulberry leaf powder and brown rice powder to the existing hotteok dough to promote adult disease prevention and maintain health, hotteok It relates to a hotteok dough containing a mulberry leaf powder to mix the brown rice powder, hodo, pine nuts to the existing mixture inherent to feel the savory taste and the mixture inherent therein.
일반적으로, 호떡은 예전부터 남녀노소 구분 없이 간식거리로 많이 찾아 즐겨먹는 기호식품중의 하나였다.In general, hotteok has been one of the favorite foods that people find and enjoy a lot of snacks regardless of age or sex.
상기 호떡의 일반적인 제조과정은 밀가루, 찹쌀분말, 포도당, 계란, 소금, 이스트, 파우더 등을 일정 비율로 배합하고, 상기 배합물과 미지근한 물로 찰지게 반죽을 해서 반죽물을 만들고, 상기 반죽물을 일정 크기로 떼어서 그 속에 설탕과 땅콩, 참깨, 계피 중에서 일부를 선택하여 넣은 상태에서 열판에서 굽는 과정을 통해 호떡이 만들어진다.In the general manufacturing process of the hotteok, flour, glutinous rice powder, glucose, eggs, salt, yeast, powder, etc. are blended in a certain ratio, kneading dough with the compound and lukewarm water to make a dough, and the dough is a certain size The hotteok is made by baking on a hot plate with some of sugar, peanuts, sesame seeds, and cinnamon in it.
그러나, 상기한 바와 같은 호떡은 밀가루 또는 찹쌀분말이 첨가된 반죽물 내부에 설탕 등을 첨가하여 조리한 것으로써, 이는 밀가루 또는 찹쌀분말에 포함된 탄수화물을 제외한 다른 영양분이 없어서 건강에 관심이 증가된 현대인들을 만족시켜줄 수 없는 한계가 있었다.However, the hotteok as described above is cooked by adding sugar or the like inside the dough to which flour or glutinous rice powder is added, which is free of carbohydrates contained in the flour or glutinous rice powder, thereby increasing interest in health. There was a limit that cannot satisfy modern people.
또한, 상기 호떡에 내재되는 설탕은 당뇨병 환자 또는 비만인 사람, 다이어트를 하는 여성들에게 호떡이 선호의 식품이 아닌 기피하게 되는 식품으로 전환되는 문제점이 발생되었다.In addition, the sugar intrinsic to the hotteok is a problem that is converted to a food that is avoided by the hotteok is not a preferred food for diabetics or obese people, women on a diet.
본 발명은 상기한 바와 같은 문제점을 해결하기 위하여, 기존의 호떡 반죽물에 뽕잎과 현미를 첨가하여 영양분을 향상시키고, 호떡에 내재되는 설탕 외에 현미, 호도, 잣을 첨가하여 고소한 맛을 나타내도록 하여 당뇨병 환자 또는 비만인 사람, 다이어트를 하는 여성들도 부담 없이 즐겨 찾아 먹을 수 있는 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물을 제공한다.The present invention to solve the problems as described above, by adding mulberry leaves and brown rice to the existing hotteok dough to improve nutrients, by adding brown rice, hodo, pine nuts in addition to the sugar inherent in hotteok to exhibit a savory taste A diabetic or obese person, and women on a diet also provide hotteok dough containing mulberry leaf powder that can be easily found and eaten and a mixture inherent therein.
본 발명은 상기한 목적을 달성하기 위하여, 뽕잎분말: 0.05중량%, 현미찹쌀분말: 0.73중량%, 찹쌀분말: 2.2중량%, 밀가루: 73중량%, 찰전분: 0.55중량%, 설탕: 0.73중량%, 우유전분: 0.18중량%, 포도당: 0.18중량%, 바닐라향: 0.02중량%, 신화당: 0.009중량%, 파우더: 0.05중량%, 소금: 0.05중량%, 소다: 0.02중량%, 계란: 0.18중량%, 식용유: 0.55중량%, 이스트: 0.02중량%, 마가린: 0.36중량%, 물: 잔량으로 배합된 반죽물과, 현미분말: 5.08중량%, 흑설탕: 25.4중량%, 황설탕: 25.4중량%, 백설탕: 25.4중량%, 땅콩: 5.08중량%, 참깨: 8.47중량%, 호도: 1.69중량%, 잣:1.69중량%, 계피: 1.69중량%로 배합된 혼합물로 이루어진 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물을 제공한다.The present invention, in order to achieve the above object, mulberry leaf powder: 0.05% by weight, brown rice glutinous rice powder: 0.73% by weight, glutinous rice powder: 2.2% by weight, flour: 73% by weight, starch powder: 0.55% by weight, sugar: 0.73% by weight %, Milk Starch: 0.18%, Glucose: 0.18%, Vanilla: 0.02%, Myth Sugar: 0.009%, Powder: 0.05%, Salt: 0.05%, Soda: 0.02%, Egg: 0.18% %, Cooking oil: 0.55% by weight, yeast: 0.02% by weight, margarine: 0.36% by weight, water: the remaining mixture, brown rice powder: 5.08%, brown sugar: 25.4%, brown sugar: 25.4%, White rice cake: 25.4% by weight, peanuts: 5.08% by weight, sesame seeds: 8.47% by weight, haw: 1.69% by weight, pine nuts: 1.69% by weight, cinnamon: 1.69% by weight It provides a mixture inherent therein.
(실시예)(Example)
본 발명에 따른 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물에 사용되는 다수의 재료를 주원료로 하여 반죽물과 혼합물을 제조하는 과정을 아래에 설명한다.The process of preparing the dough and the mixture using a number of materials used in the hotteok dough and mulberry leaf powder containing the mulberry leaf powder according to the present invention as a main raw material will be described below.
- 반죽물 --Kneading-
본 발명의 호떡 반죽물에 사용되는 재료는, 뽕잎분말, 현미찹쌀분말, 찹쌀분말, 밀가루, 찰전분, 설탕, 우유전분, 포도당, 바닐라향, 신화당, 파우더, 소금, 소다, 계란, 식용유, 이스트, 마가린, 물이다.Materials used in the hotteok dough of the present invention, mulberry leaf powder, brown rice glutinous rice powder, glutinous rice powder, flour, waxy starch, sugar, milk starch, glucose, vanilla flavor, myth sugar, powder, salt, soda, egg, cooking oil, yeast , Margarine, water.
상기한 바와 같이 준비된 재료를 각각 뽕잎분말: 0.05중량%, 현미찹쌀분말: 0.73중량%, 찹쌀분말: 2.2중량%, 밀가루: 73중량%, 찰전분: 0.55중량%, 설탕: 0.73중량%, 우유전분: 0.18중량%, 포도당: 0.18중량%, 바닐라향: 0.02중량%, 신화당: 0.009중량%, 파우더: 0.05중량%, 소금: 0.05중량%, 소다: 0.02중량%, 계란: 0.18중량%, 식용유: 0.55중량%, 이스트: 0.02중량%, 마가린: 0.36중량%의 배합비로 혼합하여 배합물을 만든다.Mulberry leaf powder: 0.05% by weight, brown rice glutinous rice powder: 0.73% by weight, glutinous rice powder: 2.2% by weight, flour: 73% by weight, waxy powder: 0.55% by weight, sugar: 0.73% by weight, milk as described above Starch: 0.18%, glucose: 0.18%, vanilla: 0.02%, myth sugar: 0.009%, powder: 0.05%, salt: 0.05%, soda: 0.02%, egg: 0.18%, cooking oil : 0.55% by weight, yeast: 0.02% by weight, margarine: 0.36% by weight of the mixture to mix to form a blend.
상기 원료 중의 뽕잎분말은, 칼슘, 철분 등 각종 미네랄 성분과 식이섬유 등이 풍부한 자연식품으로, 천연 엽록소와 식이섬유가 다량 함유되어 혈당, 콜레스트롤, 혈중 중성지방을 낮추고, 혈관을 강하게 만드는 가바, DNJ, 루틴 등 생체 활성화 성분이 많아 비만 및 당뇨병 환자들도 기피하지 않고 시식할 수 있는 식품으로 본 발명의 호떡 반죽물 원료로 사용된다. Mulberry leaf powder in the raw material is a natural food rich in various minerals, such as calcium and iron, and dietary fiber, containing a large amount of natural chlorophyll and dietary fiber to lower blood sugar, cholesterol, blood triglycerides, and strengthen blood vessels, DNJ It is used as a raw material of the hotteok dough of the present invention as a food that can be eaten without avoiding obesity and diabetes patients because there are a lot of biologically active ingredients such as rutin.
그리고, 상기 현미분말은, 비타민 B1, B2, 당질, 단백질, 지방질, 미네랄, 식물성 섬유 등 거의 모든 영양소가 들어 있으며, 쌀과 비교하면 식물성 섬유와 비타민 B1은 4배, 비타민 B2는 2배, 지방질과 인, 철분은 2배가 들어 있고, 쌀겨층과 씨눈에는 식물성 기름이 많고 리놀레산과 비타민이 풍부하여 영양분을 골고루 섭취할 수 있는 식품으로 본 발명의 호떡 반죽물로 사용된다.In addition, the brown rice powder, vitamin B1, B2, sugar, protein, fat, minerals, contains almost all the nutrients, such as vegetable fiber, vegetable fiber and vitamin B1 is four times compared to rice, vitamin B2 is twice, fat Phosphorus, iron is contained twice, rice bran and seed is rich in vegetable oil, rich in linoleic acid and vitamins can be consumed nutrient evenly is used as the hotteok dough of the present invention.
한편, 상기 배합물과 잔량의 물을 별도 준비된 반죽기에 넣고 일정시간 반죽을 하여 반죽물을 만든다.On the other hand, the mixture and the remaining amount of water in a separately prepared kneader to knead for a predetermined time to make a dough.
- 혼합물 --Mixtures-
본 발명의 호떡 반죽물에 내재되는 혼합물에 사용되는 재료는, 현미분말, 흑설탕, 황설탕, 백설탕, 땅콩, 참깨, 호도, 잣, 계피이다.Materials used for the mixture inherent in the hotteok dough of the present invention are brown rice powder, brown sugar, brown sugar, white sugar, peanuts, sesame seeds, hoedo, pine nuts and cinnamon.
상기한 바와 같이 준비된 재료를 각각 현미분말: 5.08중량%, 흑설탕: 25.4중량%,. 황설탕: 25.4중량%, 백설탕: 25.4중량%, 땅콩: 5.08중량%, 참깨: 8.47중량%, 호도: 1.69중량%, 잣:1.69중량%, 계피: 1.69중량%의 배합비로 별도 준비된 혼합기에 넣고 균일하게 혼합하여 혼합물을 만든다.The raw materials prepared as described above were brown rice powder: 5.08% by weight, brown sugar: 25.4% by weight, respectively. Sulfur: 25.4%, White Sugar: 25.4%, Peanut: 5.08%, Sesame: 8.47%, Hodo: 1.69%, Pine: 1.69%, Cinnamon: 1.69% by weight Mix uniformly to make a mixture.
한편, 상기와 같이 제조된 반죽물을 일정 크기로 떼어서 그 내부에 상기 혼합물을 적량으로 넣어서 열판에 굽는 과정을 통해 호떡을 만든다.On the other hand, the dough prepared as described above is removed to a certain size and put the mixture in a proper amount therein to make hotteok by baking on a hot plate.
상기와 같이 만들어진 호떡의 반죽물에 첨가된 뽕잎분말과 현미분말에는 각각의 성분 및 효능, 영양분이 들어 있어 기존의 호떡과는 달리 당뇨병 환자와 비만인 사람, 다이어트 중인 여성들도 부담감 없이 호떡을 시식할 수 있으며, 성인병 예방을 도모할 수 있는 이점이 있다.Mulberry leaf powder and brown rice powder added to the dough of Hotteok made as described above, each ingredient, efficacy, and nutrients, unlike the traditional Hotteok, diabetics, obese people, women on a diet can taste hotteok without burden And, there is an advantage that can promote the prevention of adult diseases.
또한, 상기 호떡에 내재된 혼합물은 기존의 설탕과 땅콩, 참깨, 계피 이외에도 현미분말과 호도, 잣이 더 첨가됨으로서 고소한 맛이 향상되고, 소비자가 씹는 맛을 느낄 수 있어 상품가치를 높일 수 있는 장점이 있다.In addition, the mixture intrinsic to the hotteok is added to the brown sugar powder, hoedo, pine nuts in addition to the existing sugar and peanuts, sesame, cinnamon, the taste is improved, and consumers can feel the taste of chewing can increase the value of the product There is this.
상기한 바와 같이 이루어진 뽕잎분말을 함유하는 호떡 반죽물 및 그에 내재되는 혼합물은, 상기 반죽물과 혼합물로 만들어진 호떡의 반죽물에는 뽕잎분말과 현미분말이 첨가되어 상기 뽕잎분말과 현미분말이 갖는 성분 및 효능, 영양분이 들어 있어 당뇨병 환자와 비만인 사람, 다이어트 중인 여성들도 부담감 없이 호떡을 시식할 수 있으며, 성인병 예방을 도모할 수 있는 이점이 있다.Hotteok dough containing the mulberry leaf powder made as described above and the mixture inherent therein, the mulberry leaf powder and brown rice powder is added to the dough of the hotteok made of the mixture and the ingredients and the mulberry leaf powder and brown rice powder and Efficacy, nutrients, diabetes and obese people, women on a diet can also try Hotteok without burden, there is an advantage that can prevent the adult disease.
또한, 호떡에 내재된 혼합물에 현미분말과 호도, 잣이 더 첨가됨으로서 고소한 맛이 향상되고, 소비자가 씹는 맛을 느낄 수 있어 상품가치를 높일 수 있는 효과가 있다. In addition, by adding the brown rice powder and hodo, pine nuts to the mixture inherent in hotteok, the taste is improved, and consumers can feel the chewing taste, thereby increasing the value of the product.
이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 본 발명의 요지를 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의하여 다양한 변경과 수정이 이루어질 수 있는 것이다.In the above, the present invention has been described with reference to specific preferred embodiments, but the present invention is not limited to the above-described embodiments, and the present invention is not limited to the scope of the present invention. Various changes and modifications can be made by the user.
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| KR101305583B1 (en) * | 2011-04-26 | 2013-09-09 | 씨제이제일제당 (주) | Stuffed pancake jam composition for stuffed pancake and manufacturing method of the solidified stuffed pancake jam thereof |
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| KR101221561B1 (en) * | 2009-09-23 | 2013-01-14 | 주식회사 삼양사 | Non-fermented Chinese Stuffed Pancake |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101305701B1 (en) * | 2011-04-21 | 2013-09-09 | 씨제이제일제당 (주) | Jam-mix composition for stuffed pancake and manufacturing method of the solidified stuffed pancake jam thereof |
| KR101305583B1 (en) * | 2011-04-26 | 2013-09-09 | 씨제이제일제당 (주) | Stuffed pancake jam composition for stuffed pancake and manufacturing method of the solidified stuffed pancake jam thereof |
| KR101404406B1 (en) * | 2013-05-09 | 2014-06-10 | 김진호 | Composition for stuffed pancake having improved flavor and texture and method for making the same |
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| KR20040012281A (en) | 2004-02-11 |
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