KR101190064B1 - A sweet potato chinese stuffed pancake filling manufacture method - Google Patents
A sweet potato chinese stuffed pancake filling manufacture method Download PDFInfo
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- KR101190064B1 KR101190064B1 KR1020100000105A KR20100000105A KR101190064B1 KR 101190064 B1 KR101190064 B1 KR 101190064B1 KR 1020100000105 A KR1020100000105 A KR 1020100000105A KR 20100000105 A KR20100000105 A KR 20100000105A KR 101190064 B1 KR101190064 B1 KR 101190064B1
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Images
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
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
Abstract
본 발명은 고구마 호떡소 제조방법에 관한 것으로서, 비타민C 및 식이섬유가 풍부한 고구마를 주재료로 하는 호떡소를 제조함으로서 이러한 호떡소가 함유된 호떡이 남녀노소 누구에게나 영양식으로 선호되어질 수 있도록 하기 위한 것이다.
이를 실현하기 위한 본 발명의 제조방법은, 고구마를 깨끗하게 세척하여 준비하는 재료준비 단계;(ST 1) 상기 준비된 고구마 재료를 100~120℃의 온도에서 10~30분동안 증숙 가열하여 익혀주는 증숙 단계;(ST 2) 상기 증숙이 이루어진 고구마를 으깨어 고르게 분쇄시키는 분쇄단계;(ST 3) 상기 분쇄가 이루어진 고구마 50~80중량%에 설탕10~30중량%, 물엿5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%를 각각 혼합하는 재료 혼합단계;(ST 4) 상기 혼합이 이루어진 재료를 혼합이 잘되게 하기 위하여 100-110℃까지 온도를 상승시켜 끓인 다음 65℃까지 온도를 낮추고 갈변 및 성분의 파괴를 방지하기 위하여 진공농축으로 20~30분간 농축하는 진공농축단계;(ST 5)를 포함하는 것을 특징으로 한다.The present invention relates to a method for producing sweet potato hotteokso, to prepare a hotteok mainly containing sweet potato rich in vitamin C and dietary fiber, so that the hotteok containing such hotteokso can be favored as a nutritional diet for everyone. .
The manufacturing method of the present invention for realizing this, the step of preparing a material to clean and prepare sweet potatoes; (ST 1) steaming step of cooking by heating the prepared sweet potato material for 10 to 30 minutes at a temperature of 100 ~ 120 ℃ ; (ST 2) crushing step of crushing and evenly crushing the steamed sweet potato; (ST 3) 50 to 80% by weight of the pulverized sweet potato 10-30% by weight, starch syrup 5-20% by weight, refined salt 0.1 ~ 1 wt%, cinnamon powder 0.1-0.5% by weight of each mixing material mixing step; (ST 4) in order to mix the material is mixed well to raise the temperature to 100-110 ℃ and boil the temperature up to 65 ℃ In order to lower and prevent browning and destruction of components, the vacuum concentration step of concentrating with vacuum concentration for 20-30 minutes; (ST 5) characterized in that it comprises a.
Description
본 발명은 호떡소에 관한 것으로서, 더욱 상세하게는 비타민C 및 식이섬유가 풍부하여 포만감을 느끼게 해 줌으로서 다이어트 식품으로 널리 알려진 고구마를 주재료로 하여 남녀노소 누구에게나 건강식으로 선호받을 수 있도록 하는 호떡소 제조방법에 관한 것이다.
The present invention relates to hotteokso, more specifically, it is rich in vitamin C and dietary fiber to make you feel full, so that the main ingredient of sweet potato known as a diet food as a main ingredient so that anyone can be preferred as a healthy diet It relates to a manufacturing method.
호떡은 남녀노소를 가리지 않고 오래전부터 간식으로 애용되어 온 서민음식중 하나이면서 각종 곡물 가루들로 구성되어 건강식으로 각광받고 있다.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.
상기에서의 호떡은 찹쌀가루나 밀가루에 미지근한 물을 조금씩 넣어가면서 반죽을 하고, 완두콩과 설탕으로 속을 만들거나 계피, 설탕, 땅콩으로 호떡소를 만들고, 반죽을 일정량씩 떼어 가운데를 우묵하게 파고 만들어 놓은 속을 넣고 아물린다음, 기름을 두른 팬에서 노릇하게 굽는 방식이 일반적이다.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.
최근에는 밀가루와 찹쌀가루를 반죽함에 있어서, 쌍화탕의 재료가 되는 한약재, 오미자, 백문동 또는 매실을 달인 물로 반죽하고 속재료에도 이러한 생약재료 및 과실을 첨가하여 제조하는 한방호떡이 공개되어 있고, 또한 호떡 제조시 시금치, 쑥갓, 깻잎, 부추, 대파, 양파, 마늘을 적당량 섞어서 반죽을 만들어 이것으로 호떡을 만드는 야채호떡에 관한 기술이 공개되어 있기도 하다.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.
상기한 한방 호떡은 한약재 및 생약에서 발산되는 특유의 향이 너무 진하고 오래 가기 때문에 건강식으로는 우대 받을수 있을지 모르나 한약재, 특히 생약고유의 향에 대한 거부반응을 일으켜 소비를 촉진 시키지 못하였고, 재료수급에 대한 어려움과 가격이 비싸 실용화 되지 못하였다.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.
또한 후자인 야채 호떡 또한 이를 구성하고 있는 야채들이 호떡 고유의 풍미를 잃게 함으로서 호떡으로서의 호평을 받지는 못하는 형편이었다.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.
또한 일반적인 호떡의 경우에는 단순히 밀가루 혹은 밀가루와 찹쌀가루를 섞어 반죽하여 호떡을 만들기 때문에 식은후에는 빨리 굳고, 밀가루 냄새가 많이 나 음식으로서 호떡 고유의 풍미를 잃게 되는 문제점이 있었다.
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.
본 발명은 상기한 종래 호떡소에서의 문제점을 개선하기 위해 제안된 것으로서, 식이섬유가 다량 함유된 고구마를 주재료로 하되 제조 과정에서 식이섬유 성분의 변질 및 파괴가 이루어지지 않고 최대한 유지되어지는 가운데 호떡소의 제조가 이루어질 수 있도록 하여 남녀노소 누구에게나 영양식으로 이용될 수 있도록 하는데 목적이 있다.The present invention has been proposed to improve the problems of the conventional hotteokso, as a main ingredient is a sweet potato containing a large amount of dietary fiber, but during the manufacturing process is maintained as possible without deterioration and destruction of the dietary fiber components hotteok The purpose of the cow is to make it possible to be used as a nutritional diet for everyone.
상기 목적을 이루기 위한 본 발명은, 고구마를 깨끗하게 세척하여 준비하는 재료준비 단계; 상기 준비된 고구마 재료를 100~120℃의 온도에서 10~30분동안 증숙 가열하여 익혀주는 증숙 단계; 상기 증숙이 이루어진 고구마를 으깨어 고르게 분쇄시키는 분쇄단계; 상기 분쇄가 이루어진 고구마 50~80중량%에 설탕10~30중량%, 물엿5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%를 각각 혼합하는 재료 혼합단계; 상기 혼합이 이루어진 재료를 혼합이 잘되게 하기 위하여 100-110℃까지 온도를 상승시켜 끓인 다음 65℃까지 온도를 낮추고 갈변 및 성분의 파괴를 방지하기 위하여 진공농축으로 20~30분간 농축하는 진공농축단계;를 포함하는 것을 특징으로 한다.
The present invention for achieving the above object, the step of preparing a material to clean and prepare sweet potatoes; A steaming step of steaming and heating the prepared sweet potato material at a temperature of 100 to 120 ° C. for 10 to 30 minutes; A crushing step of crushing and crushing the sweet potatoes made with steam; 50-80% by weight of the pulverized sweet potato material mixing step of mixing 10-30% by weight of sugar, 5-20% by weight of starch syrup, 0.1-1% by weight of refined salt, 0.1-0.5% by weight of cinnamon powder; A vacuum concentration step of raising the temperature to 100-110 ° C. to boil the mixed material so as to mix well and then lowering the temperature to 65 ° C. and concentrating by vacuum concentration for 20 to 30 minutes to prevent browning and destruction of components; Characterized in that it comprises a.
이러한 본 발명에 의해 제조된 호떡소는, 인체에 유익한 비타민C 및 식이섬유가 다량 함유되어 있는 고구마 성분이 주재료로 함유되어짐으로 인해 취식시 포만감을 주어 건강증진 및 다이어트 효과를 나타낼 수 있게 된다.Hotokso prepared by the present invention, because the main ingredient is a sweet potato component containing a large amount of vitamin C and dietary fiber beneficial to the human body to give a feeling of satiety when eating can exhibit health and diet effect.
특히, 제조과정에서 진공농축을 실시함으로서 당도를 극대화 함과 동시에 기능성 재료의 혼합 내지 첨가가 이루어지게 됨으로 섬유질 성분의 파괴 및 변질이 최소화 되어질 수 있게 되어 호떡의 취식감을 향상시킬 수 있게 된다.In particular, by performing the vacuum concentration in the manufacturing process to maximize the sugar content and at the same time the mixing or addition of the functional material is made to be able to minimize the destruction and deterioration of the fibrous components can be improved the eating feeling of hotteok.
또한, 자외선 방사에 의한 멸균공정이 이루어짐과 함께 유산균이 첨가되어짐으로 호떡의 기능성을 극대화 할 수 있게 된다.In addition, since the sterilization process is made by ultraviolet radiation is added lactic acid bacteria can maximize the functionality of Hotteok.
도 1은 본 발명의 일 실시예에 따른 호떡소 제조과정 순서도.1 is a flow chart of Hotokso manufacturing process according to an embodiment of the present invention.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명의 일 실시 예에 따른 고구마 호떡소 제조과정을 도 1의 순서도를 통해 살펴보면 다음과 같다.Looking at the manufacturing process of sweet potato hotteokso according to an embodiment of the present invention through the flow chart of FIG.
<1단계 : 재료준비><Step 1: Material Preparation>
먼저, 주재료가 될 고구마를 브러쉬 등을 이용하여 흙을 털어낸 후, 세척수로 깨끗이 세척하여 표면에 이물질을 제거함으로서 재료를 준비하는 재료준비 단계(ST 1)를 실시한다.First, after removing the soil using a brush or the like to be a main material, the material is prepared by step (ST 1) to prepare the material by removing the foreign matter on the surface by washing clean with water.
이때, 세척이 이루어진 고구마의 껍질을 벗겨서 제거한 후 세균침입 및 변색방지를 위해 5%농도의 설탕물에 1시간 정도 담가두어주는 침지과정을 별도로 실시함이 바람직하다.At this time, it is preferable to separately carry out an immersion process soaked in a 5% concentration of sugar water for 1 hour in order to prevent bacterial invasion and discoloration after peeling and removing the peeled sweet potato.
<2단계 : 증숙단계><Step 2: Steaming Step>
이와 같이 준비된 고구마 재료를 100~120℃의 온도에서 10~30분동안 증숙 가열하여 익혀주게 되는데, 찜기에서 수증기를 이용하여 쩌서 익혀줌으로서 쉽게 으깨어질 수 있는 상태를 만들어주게 된다.The sweet potato material prepared in this way is cooked by steam heating for 10 to 30 minutes at a temperature of 100 to 120 ° C., which makes it easily crushed by steaming it by steam in a steamer.
<3단계 : 분쇄단계><Step 3: Crushing Step>
이후, 분쇄단계에서는 고구마를 으깨어 고르게 분쇄시켜주게 되는데, 이때에는 숟가락이나 주걱을 이용하여 눌러주어서 으깨어 분쇄시켜 주거나, 또는 분쇄기에 넣어서 분쇄시켜주도록 하게 된다.Then, in the crushing step is to crush the sweet potato to crush evenly, in this case by pressing with a spoon or a spatula to crush to crush, or to put in a crusher to crush.
<4단계 : 재료혼합><Step 4: Mixing Materials>
그리고, 분쇄가 이루어진 고구마에 물엿, 정제염, 계피가루 등의 혼합물을 혼합시키게 된다.Then, a mixture of starch syrup, refined salt, cinnamon powder, etc. is mixed with the crushed sweet potato.
즉, 이때에는 고구마 50~80중량%에 설탕10~30중량%, 물엿5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%의 범위로 혼합이 이루어지게 되며, 여기에 기능성 증대를 위해 실리움허스크(Psyllium Husk;차전자피)분말을 1~5중량%로 더 첨가시킴이 바람직하다.That is, in this case, the mixture is made in the range of 50 to 80% by weight of sugar, 10 to 30% by weight of sugar, 5 to 20% by weight of starch syrup, 0.1 to 1% by weight of refined salt, and 0.1 to 0.5% by weight of cinnamon powder. In order to increase the functionality, it is preferable to add 1 to 5 wt% of Psyllium Husk powder.
특히, 실리움허스크는 물속에 들어가면 물을 빨아들여 부풀어 오르는 성질을 갖고 있는 식이섬유로서, 물에 넣으면 점층액을 형성하며 젤과같은 모양을 하고 있어 마치 스폰지가 물을 흡수한것과 같은 다량의 수분을 흡수하기 때문에 재료 첨가시 호떡소의 식이섬유 함유량을 극대화할 수 있게 된다.Particularly, silium husk is a dietary fiber that has a property of sucking water and swelling when it enters the water. When it is put into water, it forms a mucus solution and has a gel-like shape. Because it absorbs, it is possible to maximize the dietary fiber content of hotteokso when added.
또한, 호떡소의 점도 증가를 위해 쟁탄검(Xanthan Gum) 및 글루텐 분말이 각각 0.5~3중량%로 더 첨가시킴이 바람직하다.In addition, it is preferable to add Xanthan Gum and gluten powder to 0.5 to 3% by weight, respectively, in order to increase the viscosity of Hotteokso.
<5단계 : 진공농축><Step 5: Vacuum Concentration>
상기 혼합이 이루어진 재료들간 혼합이 잘되게 하기 위하여 100-110℃까지 온도를 상승시켜 가열하여 끓인 다음, 65℃까지 온도를 낮추고 갈변 및 성분의 파괴를 방지하기 위하여 진공농축으로 20~30분간 농축시켜주게 된다.In order to make the mixing between the mixed materials well, increase the temperature to 100-110 ℃ to boil by heating, then lower the temperature to 65 ℃ and concentrated in a vacuum concentration for 20 to 30 minutes to prevent the browning and destruction of the components do.
즉, 이때에는 호떡소 혼합물을 농축기에서 45℃~50℃를 유지하면서 20~30분동안 진공농축을 실시하며, 당도가 70brix 이상, 바람직하기로는 72brix 정도가 되면 농축을 중단하여 고농도 점액상태의 호떡소가 이루어지도록 한다.In other words, the hotteokso mixture is concentrated in vacuum for 20 to 30 minutes while maintaining 45 ℃ to 50 ℃ in the concentrator, and when the sugar content is 70 brix or more, preferably 72 brix or so, the concentration is stopped and hot tteok of high concentration Allow cattle to be done.
<6단계 : 자외선 방사><Step 6: UV radiation>
그리고, 이와 같이 완성된 호떡소는 호떡반죽에 넣어지기 전에 자외선 조사를 통해 상기 재료혼합 및 진공농축과정에서 유입될 수 있는 이물질에 대한 최종 멸균작업이 이루어지게 된다.In addition, the finished hot cake is finished sterilization for foreign substances that can be introduced in the material mixing and vacuum concentration process through ultraviolet irradiation before being put into the hot cake dough.
즉, 이때에는 진공챔버 내에서 호떡소 재료를 10~30분간 자외선 조사를 실시하여 멸균력을 증대시킴으로서, 제품의 장기간 보존이 가능하게 된다.That is, at this time, by performing ultraviolet irradiation for 10 to 30 minutes in the vacuum chamber material in the vacuum chamber to increase sterilization, it is possible to store the product for a long time.
<7단계 : 유산균 첨가><Step 7: adding lactic acid bacteria>
한편, 마지막으로 상기의 호떡소 재료에 락토바실러스(Lactobacillus plantarum) 속, 락토코커스(Lactococcus) 속의 유산균을 호떡소 전체 함량 100중량% 기준으로 1~2중량%로 단독 또는 혼합 첨가함으로서 호떡소의 유산균 기능성을 강화할 수 있도록 하게 된다.On the other hand, lactic acid bacteria of Lactobacillus (Lactobacillus plantarum), Lactococcus (Lactococcus) Lactobacillus (Lactococcus) Lactobacillus functional by adding 1 to 2% by weight alone or mixed based on 100% by weight total Will be able to strengthen.
특히, 락토바실러스 속의 유산균은 내산성성과 대담즙성이 강하기 때문에 고구마 성분의 변질을 방지하는 기능을 수행할 수 있게 된다.
In particular, lactic acid bacteria of the genus Lactobacillus is able to perform the function of preventing the deterioration of sweet potato components because of the strong acid resistance and bile.
상기 과정을 통해 제조된 본 발명의 호떡소는 호떡반죽 속에 넣고 기름이 둘러진 후라이팬에서 호떡을 구워주게 되면 설탕이 고온에서 녹으면서 호떡소 재료가 잼형태를 이루게 된다.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.
그리고, 호떡을 취식하게 되면 호떡의 내부에 함유된 호떡소의 고구마 향이 나면서 독특한 풍미감을 느낄 수 있게 되는데, 이때 쟁탄검 및 글루텐 분말이 함유됨으로 인해 높은 점도가 유지되어 취식시 호떡소가 흘러서 손이나 옷에 떨어지는 현상이 방지되어질 수 있게 된다.And, when you eat hotteok, you can feel the unique flavor with sweet potato scent of hotteokso contained in hotteok. At this time, high viscosity is maintained due to the content of xanthan gum and gluten powder so that hotteokso flows when eating Falling phenomenon can be prevented.
특히, 이러한 본 발명의 호떡소는 주재료인 고구마성분으로 인해 인체에 유익한 풍부한 섬유질 및 비타민C가 다량 함유되어져 있음으로, 남녀노소 누구나 영양식 및 건강식으로 대용되어질 수 있게됨을 알 수 있다.
In particular, the hotteokso of the present invention contains a large amount of rich fiber and vitamin C beneficial to the human body due to the sweet potato component as a main ingredient, it can be seen that anyone of both sexes can be substituted for nutrition and health food.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 호떡소 제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it will be apparent that the process of preparing Hotokso of the present invention may be variously modified and implemented by those skilled in the art.
예를 들면, 상기 실시예에서는 재료준비 단계에서 고구마 껍질을 제거하는 과정이 설명되었으나, 고구마 껍질을 제거하지 않고 그대로 조리를 실시할 수도 있게 된다.For example, in the above embodiment, the process of removing the sweet potato shell in the material preparation step has been described, but the cooking may be performed as it is without removing the sweet potato shell.
따라서, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시예들은 본 발명의 첨부된 특허청구범위안에 포함된다 할 것이다.
Therefore, such modified embodiments should not be understood individually from the spirit or scope of the present invention, such modified embodiments will be included in the appended claims of the present invention.
Claims (6)
상기 준비된 고구마 재료를 100~120℃의 온도에서 10~30분동안 증숙 가열하여 익혀주는 증숙 단계;(ST 2)
상기 증숙이 이루어진 고구마를 으깨어 고르게 분쇄시키는 분쇄단계;(ST 3)
상기 분쇄가 이루어진 고구마 50~80중량%에 설탕 10~30중량%, 물엿 5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%, 실리움허스크(Psyllium Husk) 1~5중량%를 각각 혼합하는 재료 혼합단계;(ST 4)
상기 혼합이 이루어진 재료를 혼합이 잘되게 하기 위하여 100-110℃까지 온도를 상승시켜 끓인 다음 65℃까지 온도를 낮추고 갈변 및 성분의 파괴를 방지하기 위하여 당도가 70brix이상이 될때 까지 진공농축으로 20~30분간 농축하는 진공농축단계;(ST 5)
를 포함하는 것을 특징으로 하는 고구마 호떡소 제조방법.
Material preparation step of washing and preparing sweet potatoes; (ST 1)
Steaming step of cooking by heating the prepared sweet potato material for 10 to 30 minutes at a temperature of 100 ~ 120 ℃; (ST 2)
Grinding step to crush the evenly made sweet potato crushed; (ST 3)
50 to 80% by weight of the pulverized sweet potato, 10 to 30% by weight sugar, 5 to 20% by weight starch syrup, 0.1 to 1% by weight refined salt, 0.1 to 0.5% by weight cinnamon powder, 1 ~ 1% of Psyllium Husk Material mixing step of mixing 5% by weight each; (ST 4)
In order to mix the mixed material well, it is boiled by raising the temperature to 100-110 ° C. and lowering the temperature to 65 ° C. until the sugar content is 70 brix or more in order to prevent browning and destruction of ingredients. Vacuum concentration step to concentrate for a minute; (ST 5)
Sweet potato hotteok production method characterized in that it comprises a.
상기 재료준비단계(ST 1)에서는 고구마의 껍질을 벗긴 후 세균침입 및 변색방지를 위해 5%농도의 설탕물에 침지시키는 것을 특징으로 하는 고구마 호떡소 제조방법.
The method according to claim 1,
In the material preparation step (ST 1), peeling sweet potatoes, sweet potato hotteok production method characterized in that the immersion in sugar water of 5% concentration to prevent bacterial invasion and discoloration.
상기 재료 혼합단계(ST 4)에서는, 호떡소의 점도 증가를 위해 쟁탄검(Xanthan Gum) 및 글루텐 분말이 더 첨가되어짐을 특징으로 하는 고구마 호떡소 제조방법.
The method according to claim 1,
In the material mixing step (ST 4), xanthan gum and gluten powder are further added to increase the viscosity of the hotteok.
상기 진공농축단계(ST 5) 후에는 조리된 고구마 호떡소의 멸균력 증대를 위해 자외선을 쬐어주는 자외선 방사단계(ST 6)가 추가로 실시되어짐을 특징으로 하는 고구마 호떡소 제조방법.
The method according to claim 1,
After the vacuum concentration step (ST 5), the method for producing sweet potato hotteok, characterized in that the ultraviolet radiation step (ST 6) for exposing ultraviolet rays to increase the sterilization power of the cooked sweet potato hotteokso.
상기 자외선 방사 단계(ST 6) 후에는 호떡소 재료에 락토바실러스 속, 락토코커스 속의 유산균을 단독 또는 혼합 첨가하는 유산균 첨가단계(ST 7)가 추가되어짐을 특징으로 하는 고구마 호떡소 제조방법.
The method according to claim 5,
After the ultraviolet radiation step (ST 6), a lactobacillus addition step (ST 7) is added to the Lactobacillus genus Lactobacillus genus Lactobacillus, Lactobacillus alone or mixed in the hotteokok material is added.
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