KR101035972B1 - A apple chinese stuffed pancake filling manufacture method - Google Patents

Abstract

PURPOSE: A filling for Chinese stuffed pancake including apple components, and a producing method thereof are provide to improve the taste and the nutrition of the Chinese stuffed pancake. CONSTITUTION: A producing method of a filling for Chinese stuffed pancake including apple components comprises the following steps: washing apples with water(ST1); removing seeds and stalks from the washed apples(ST2); crushing the apple with a crusher(ST3); forming a dibutyl hydroxy toluene coating film for preventing the degeneration; heating the crushed apples for 5~10seconds at 80~110deg C(ST4); mixing the heated apple with sugar and salt(ST5); and radiating ultraviolet rays to the mixture for improving the sterilization effect.

Description

A method of making hotteokso containing apple ingredients {A APPLE CHINESE STUFFED PANCAKE FILLING MANUFACTURE METHOD}

The present invention relates to a hotteokso, and more particularly to a method for producing hotteokso to be contained as a natural fruit component so that anyone can be preferred as a healthy food for all ages.

Hotteok is one of the common people's foods that have long been used as snacks for both young and old, and is composed of various grain powders.

The hotteok in the above is kneaded with glutinous rice flour or lukewarm water in a little bit of flour, and the inside is made of peas and sugar, or the hotteokso is made from cinnamon, sugar and peanuts. It's common to grab the inside and bite, then bake in a greased pan.

Recently, in kneading flour and glutinous rice flour, Korean traditional herbal medicines, which are prepared by adding herbal medicines, schisandra chinensis, Baekmun-dong or plums with decocted water, and adding these herbal ingredients and fruits to the ingredients, have been published. During the manufacturing process, a technique for making vegetable hotteok is made by mixing a suitable amount of spinach, garland chrysanthemum, sesame leaf, leek, leek, onion, and garlic to make a hotteok.

Herbal hotteok mentioned above may be treated preferentially because of its strong and long-lasting aroma of herbal medicine and herbal medicine, but it did not promote consumption due to the rejection of herbal medicine, especially herbal medicine's unique aroma. Difficulties and high prices were not practical.

In addition, the latter vegetable hotteok also did not receive favorable reviews as hotteok because the vegetables that make up the loss of its own flavor.

In addition, in the case of general hotteok simply by mixing flour or flour and glutinous rice flour to make hotteok hardened quickly after cooling, there was a problem that loses the flavor of hotteok as a food with a lot of flour smell.

The present invention has been proposed in order to improve the problems in the conventional hotteok eating, the natural fruit component is contained in the hotteok component while maintaining the fiber component is not destroyed, due to the natural flavor of the fruit eating and nutritional value The purpose is to improve the

Hotteok production method of the present invention for achieving the above object, the apple washing step of washing the apple clean with washing water; A seed and faucet removing step of removing the seed and the faucet portion of the apple, which have been washed, by a punching method; An apple crushing step of crushing the seeds and the scoops of the apples into a pulverizer to evenly grind the apples; An instant heating step of heating the pulverized apple pulverized product at a temperature of 80 to 110 ° C. for 5 to 10 seconds; Characterized in that it comprises a; mixing step of mixing the apple ground pulverized with the heat treatment with sugar and refined salt.

In addition, after the mixing step is characterized in that the ultraviolet radiation step of exposing the ultraviolet ray to increase the sterilization power of the mixed apple hotteokok is characterized in that it is additionally carried out.

Hotteokso prepared by the manufacturing method of the present invention, it is possible to maximize the eating flavor due to the fibrous component of the apple because it contains the natural fruit component as a main raw material and can be utilized as a nutritional diet.

In particular, the breakdown and deterioration of the fibrous component can be minimized by the components mixed in the manufacturing process it is possible to improve the eating feeling of hotteok.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

Looking at the apple tteokbokki manufacturing process according to an embodiment of the present invention through the flow chart of Figure 1 as follows.

<Step 1: Apple Washing>

First, a high sugar and fiber-rich fresh apple to be used as the main raw material of the hotteokok of the present invention is carried out a washing process to wash by washing several times in running water or clean wash water.

Step 2: Remove Seeds and Taps

When the washing process is completed, quickly remove each apple seed and stem by a perforation method.

That is, at this time, by pressing the cylindrical cutting blade downwards from the top to perform a vertical drilling in the center of the apple, it is possible to be cut and removed at the same time the seed portion of the center and the seed.

<Step 3: Apple Crushing>

As such, the apples from which seeds and stalks have been removed are put into a grinder to pulverize, thereby making an apple pulverized powder having a uniform size of a certain size.

At this time, since the apple peel has a lot of nutrients, it is preferable not to peel off the peel but to grind the peel.

<Step 4: Instant heating>

The pulverized apple pulverized product is instantaneously heated at a temperature of 80 to 110 ° C. for 5 to 10 seconds to prevent fiber loss, while sterilizing the pulverized fine particles and maintaining the form of the fine particles in the subsequent mixing process. It will be able to maintain the crispy texture when chewing.

On the other hand, prior to the instant heating it is desirable to form a protective coating film of dibutyl hydroxy toluene (Butylated Hydroxy Toluene) component to prevent deterioration by protecting the apple powder from the high temperature in advance, in this case dibutyl hydride Loxytoluene is sprayed evenly over apple grounds.

At this time, dibutyl hydroxytoluene to be sprayed as a component used as an antioxidant in food, because it has a strong property to heat, it is possible to minimize the breakdown of fiber of apple crushed by heat during instant heating.

<Step 5: Mixing>

Thereafter, the work of mixing the heat-treated apple microparticles with sugar and refined salt.

At this time, it is preferable that the mixing is carried out at a ratio of 50 to 74% by weight of apple microparticles, 25 to 49% by weight of sugar, and 0.5 to 5% by weight of refined salt.

On the other hand, it is preferred that 0.1 to 2% by weight of pectin, a coagulant, and 0.1 to 1.5% by weight of Xanthan Gum and 0.1 to 1% by weight of gluten powder are added to the mixed ingredients.

In addition, it is preferable that the liquid apple paste and the dietary fiber are further added at 0.5% by weight to increase the fiber.

<Step 6: UV radiation>

In this way, the hotteokso material mixing is completed, the final sterilization is done through the ultraviolet radiation before being put into the dough.

The hotteokso of the present invention prepared through the above process is put in the hotteok dough and bake the hotteok in a frying pan surrounded by oil, and the hotteokso material forms a jam form while the sugar melts at a high temperature.

If you eat hotteok, you can feel the unique flavor while chewing the apple powder of hotteokso contained in the hotteok. Falling onto hands or clothes can be prevented.

In particular, the hotteokso of the present invention contains abundant fiber beneficial to the human body due to the apple ingredient as a main ingredient, it can be seen that anyone of both sexes can be substituted for nutrition and health food.

In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the process of preparing Hotokso of the present invention may be variously modified and implemented by those skilled in the art.

It should be understood, however, that such modified embodiments are not to be understood individually from the spirit and scope of the invention, and such modified embodiments are intended to be included within the scope of the appended claims.

1 is a flow chart of the apple hotteok manufacturing process of the present invention.

Claims (7)

Apple washing step to clean the apples with washing water; (ST 1) Seed and faucet removal step of removing the seed and the faucet portion of the apple made by the washing method; (ST 2) Apple crushing step of crushing evenly by putting the apple is removed from the seed and the spigot to the grinder; (ST 3) The instantaneous heating step of heating the pulverized apple pulverized product to a temperature of 80 ~ 110 ℃ for 5 ~ 10 seconds; (ST 4) Mixing step of mixing the heat-treated apple pulverized with sugar and refined salt; (ST 5) Hotokso production method containing an apple component characterized in that it comprises a. The method according to claim 1, The perforation method used in the seed and faucet removal step (ST 2) is a hot-dough cow containing apple ingredients, characterized in that to press the cylindrical cutting blade downward from the top to perform the up and down perforation in the center of the apple Way. The method according to claim 1, In the instantaneous heating step (ST 4), the hot cake cow production method comprising an apple component, characterized in that to form a coating film of the dibutyl hydroxy toluene component to prevent alteration in the apple ground before heating. The method according to claim 1, In the mixing step (ST 5), a method of producing hotteokok containing apple ingredients, characterized in that the pectin component is added to the coagulant. The method according to claim 1 or 4, In the mixing step (ST 5), xanthan gum (Xanthan Gum) and gluten powder is further added to increase the viscosity of the hotokso, the method of producing hotokso containing apple ingredients. The method according to claim 1 or 4, In the mixing step (ST 5), apple paste containing a liquid apple paste, dietary fiber is added to increase the fiber content, characterized in that the hot cake cow containing method. The method according to claim 1, After the mixing step (ST 5) is a method of producing apple tteok bokko containing apple components, characterized in that the ultraviolet radiation step (ST 6) to further expose the ultraviolet rays to increase the sterilization power of the mixed apple tteokbokki.

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