KR101825051B1 - Tot-hoduck and manufacturing method thereof - Google Patents
Tot-hoduck and manufacturing method thereof Download PDFInfo
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- KR101825051B1 KR101825051B1 KR1020170028627A KR20170028627A KR101825051B1 KR 101825051 B1 KR101825051 B1 KR 101825051B1 KR 1020170028627 A KR1020170028627 A KR 1020170028627A KR 20170028627 A KR20170028627 A KR 20170028627A KR 101825051 B1 KR101825051 B1 KR 101825051B1
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- 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
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- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
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- 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
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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
Abstract
Description
본 발명은 톳호떡 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는, 호떡 반죽에 톳가루를 혼합하여 호떡이 부족하기 쉬운 식이 섬유, 비타민 및 미네랄 성분을 보충하고, 향과 식감이 우수하며, 재가열시에도 제조시의 식감을 유지시킬 수 있는 톳을 함유하는 호떡 및 그 제조 방법에 관한 것이다.More particularly, the present invention relates to a sweet potato cake and a method for preparing the same, and more particularly, to a sweet potato cake which is prepared by mixing hot potato powder with sweet potato dough and supplementing dietary fiber, vitamins and minerals, And a method for producing the same.
호떡은 예로부터 전해오는 전통 먹거리의 일종으로서, 소비자의 입맛을 돋구며, 시장기를 해소하는 등의 기호 식품(간식)으로 널리 이용되어 왔다.Hokoku is a type of traditional food that has been passed down from ancient times, and has been widely used as a symbolic food (snack food) for enhancing the taste of consumers and eliminating the market period.
통상적인 호떡은 먼저, 밀가루에 감미료 및 소정량의 물을 첨가하여 밀가루 반죽을 만들고, 이를 일정시간 숙성시켜 구 형상의 외피를 성형하고, 그 내부에 설탕을 충진시킨 다음, 상기 내부 속재료가 충진된 밀가루 반죽을 기름을 두른 팬에 놓은 후 일정 두께로 압착시킴으로써 제조된다.Conventional hoki is made by first adding a sweetener and a predetermined amount of water to wheat flour to make a dough, aging it for a certain period of time to form a spherical shell, filling the inside with sugar, The dough is placed in an oiled pan and pressed into a certain thickness.
최근 전통식품에 대한 관심이 증가함에 따라 다양한 레시피를 적용한 호떡이 개발되고 있지만, 맛과 식감이 개선된 호떡의 개발이 여전히 요구된다.Recently, as interest in traditional foods has increased, a variety of recipes have been developed. However, there is still a need to develop hoki with improved taste and texture.
한편, 톳은 학명 Hizikia fusiforme (HARVEY) OKAMURA로서, 『자산어보(玆山魚譜)』에는 토의채(土衣菜)로 기록되어 있다.On the other hand, Hokkaido is a scientific name Hizikia fusiforme (HARVEY) OKAMURA. It is recorded as "Hokenji" in the "Antarctic Fish".
어린 것은 다육질의 주걱 모양이고 가장자리에 톱니가 있는 잎을 가지나 조락성(凋落性)이며, 성체는 원주상의 가지를 많이 가진다. 가지는 양끝이 뾰족하게 되거나 또는 곤봉상이며, 어떤 것은 끝이 팽대하여 기포로 된다. 생식세포가 만들어지는 생식기탁(生殖器托: 생식기집이 형성될 때 분화하는 小葉枝)은 가지 겨드랑이에 몇 개 곤봉상으로 생긴다.The young child is a fleshy spatula with a sawtoothed leaf on the edge, but is dull, and the adult body has many branches on the circumference. The ends of the branches are pointed or clubbing, and some of them end up into bubbles. Reproductive deposits in which reproductive cells are made (reproductive organs: small leaflets that divide when reproductive organs form) form in several clubs on the sides.
생육지대는 바깥바다에 면한 평탄하거나 완만하게 경사진 암반에, 평균수면을 상한으로 하여 아래쪽 약 60㎝까지의 범위이다. 톳이 잘 번식하는 곳은 파도가 조용히 상하로 움직이는 오목한 곳이며, 착생밀도가 높고 잘 발육하는 곳은 암초 둘레의 상층부이다.The growth zone is in a flat or gently sloping rock surface facing the outer sea, with an average water surface as the upper limit and a range up to about 60 cm below. The place where the tortoise breeds well is the concave place where the wave moves quietly up and down, and the place where the coexistence density is high and the good development is the upper part of the circumference of the reef.
생육시기는 늦여름~초가을에 발아한 유체가 가을 중순에는 눈에 보일 정도이고, 3~4월에 급히 자라 체장이 60㎝ 내외 또는 1m 이상으로 자란다. 4~5월 이후에 생식을 하고, 그 뒤 조락기(凋落期)에 들어간다. 또한, 뿌리에서 가을에 새싹이 돋아나서 그것으로도 번식을 매년 거듭하는 다년생 해조이다.It grows in late April to early April. It grows rapidly in the middle of autumn. It grows up to 60㎝ in length or 1m or more. It reproduces after April to May, and then enters the decline phase. It is also a perennial seaweed, which sprouts from roots to fall and repeats it every year.
톳은 남한의 연안에 분포하고 있으나 생산지의 중심은 제주도와 남해안이다. 따라서 톳을 쪄서 말리는 가공공장은 제주도와 전라남도에 분포하며, 가공된 톳은 전량 일본으로 수출되고 있다.Tott is distributed in the coast of South Korea, but the center of production is Jeju and South coast. Therefore, the processing plant that steamed and dried the pot is distributed in Jeju Island and Jeollanamdo, and all the processed pots are exported to Japan.
톳은 예로부터 데쳐서 나물로 먹었으나 요즘은 채소가 풍부하여 별로 먹지 않으므로 생산된 톳의 대부분은 일본인들이 소비하고 있으며, 된장국에 넣거나 조미하여 먹는다. 옛날에는 구황용으로 곡식을 조금 섞어서 톳밥을 지어 먹었다. 1989년에는 30,330t이 생산되었다.Tott has been eaten as a herb for years, but nowadays it is abundant with vegetables, so most of the produced tortoises are consumed by the Japanese, and they are eaten in miso soup or seasoned. In the old days, it was mixed with a little grain for the sake of the sword, and ate it at the top. In 1989, 30,330 tons were produced.
본 발명에서 해결하고자 하는 과제는 종래 호떡에 식이섬유, 비타민 및 무기질 성분이 다량으로 함유되어 있는 톳을 첨가함으로써 영양학적으로 가치가 있으며, 관능성, 특히, 재가열시에 제조시와 같은 식감을 나타낼 수 있는 톳호떡 및 그 제조 방법을 제공하고자 하는 것이다.The problem to be solved by the present invention is that nutrients are valuable by adding a starch containing a large amount of dietary fiber, vitamin and mineral components in the hakeok, and the starch has a sensory texture, And a method for producing the same.
상기와 같은 과제를 해결하기 위하여, 본 발명은 다음의 단계들을 포함하는 톳호떡의 제조 방법을 제공한다:In order to solve the above-mentioned problems, the present invention provides a method for producing a roasted rice cake comprising the steps of:
(1) 강력분 100중량부에 대하여, 박력분 40~50중량부, 찹쌀가루 40~50중량부, 톳가루 30~40중량부, 이스트 1~2중량부, 소금 1~3중량부, 설탕 3~5중량부, 올리브유 6~10중량부, 계란 25~30중량부, 탈지분유 5~8중량부, 바닐라향분말 0.1~1중량부 및 물 50~70중량부를 혼합하여 호떡 반죽을 제조하는 단계;(1) 40 to 50 parts by weight of glutinous rice powder, 40 to 50 parts by weight of glutinous rice powder, 30 to 40 parts by weight of starch powder, 1 to 2 parts by weight of yeast, 1 to 3 parts by weight of salt, 5 to 8 parts by weight of skim milk powder, 0.1 to 1 part by weight of vanilla flavor powder, and 50 to 70 parts by weight of water to prepare a hawkie dough;
(2) 실온에서 숙성시키는 단계;(2) aging at room temperature;
(3) 흑설탕 100중량부에 대하여, 땅콩가루 1~5중량부, 바닐라향분말 1~1.5중량부 및 밀가루 15~25중량부를 혼합하여 호떡소를 제조하는 단계;(3) mixing 1 to 5 parts by weight of peanut powder, 1 to 1.5 parts by weight of vanilla flavor powder and 15 to 25 parts by weight of wheat flour with respect to 100 parts by weight of brown sugar,
(4) 숙성된 호떡 반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계; 및(4) a step of molding a hokok cake into the middle of the aged hokkei dough; And
(5) 성형된 호떡 반죽을 기름을 두른 팬에서 익히는 단계. (5) a step of kneading the molded hawk dough in an oiled pan.
상기 숙성은 25℃에서 3시간 동안 수행되는 것이 바람직하다.The aging is preferably carried out at 25 DEG C for 3 hours.
상기 호떡 반죽에는 함초가루 5~10중량부가 더 포함되는 것이 바람직하다.It is preferable that the hawk dough further comprises 5 to 10 parts by weight of green tea powder.
또한, 본 발명은 상기 본 발명의 방법으로 제조되는 톳호떡을 제공한다.In addition, the present invention provides a sweet potato cake prepared by the method of the present invention.
본 발명의 제조 방법으로 제조되는 톳을 함유한 호떡은 톳이 다량으로 함유하는 식이섬유, 비타민 및 각종 무기질 성분을 효과적으로 이용할 수 있어 영양학적 가치가 높으며, 향과 식감이 우수하고, 특히, 재가열시에도 제조시와 동일한 식감을 나타낼 수 있으므로 외식 산업상 매우 유용한 발명이다.The hoki prepared by the method of the present invention can be effectively used dietary fibers, vitamins and various inorganic ingredients, which are contained in a large amount, and has high nutritional value, is excellent in flavor and texture, And can exhibit the same texture as in the case of manufacturing, which is a very useful invention in the food service industry.
도 1은 본 발명의 톳호떡의 제조 공정을 순서도로 나타낸 것이다.Fig. 1 is a flow chart showing a process for producing a roasted rice cake of the present invention.
이하, 본 발명을 상세하게 설명한다.Hereinafter, the present invention will be described in detail.
본 발명의 발명자는 기존 탄수화물과 당분 위주의 호떡에 부족한 식이섬유, 비타민 및 각종 무기질 성분을 도입하여 영양학적으로 우수하며, 식감 등 관능성도 우수한 호떡을 개발하고자 연구를 거듭한 결과, 호떡 반죽에 톳가루를 첨가함으로써 이와 같은 목적을 효과적으로 달성할 수 있음을 확인하고 본 발명을 완성하기에 이르렀다.The inventors of the present invention have conducted studies to develop hokok, which is superior in nutrition and has excellent texture and sensory characteristics by introducing dietary fiber, vitamins and various inorganic ingredients insufficient in the existing carbohydrate and sugar-dominated hokok. As a result, It has been found that the above object can be effectively achieved by adding a powder, and the present invention has been accomplished.
따라서, 본 발명은 다음의 단계들을 포함하는 톳호떡의 제조 방법을 제공한다:Accordingly, the present invention provides a process for making a roasted rice cake comprising the steps of:
(1) 강력분 100중량부에 대하여, 박력분 40~50중량부, 찹쌀가루 40~50중량부, 톳가루 30~40중량부, 이스트 1~2중량부, 소금 1~3중량부, 설탕 3~5중량부, 올리브유 6~10중량부, 계란 25~30중량부, 탈지분유 5~8중량부, 바닐라향분말 0.1~1중량부 및 물 50~70중량부를 혼합하여 호떡 반죽을 제조하는 단계;(1) 40 to 50 parts by weight of glutinous rice powder, 40 to 50 parts by weight of glutinous rice powder, 30 to 40 parts by weight of starch powder, 1 to 2 parts by weight of yeast, 1 to 3 parts by weight of salt, 5 to 8 parts by weight of skim milk powder, 0.1 to 1 part by weight of vanilla flavor powder, and 50 to 70 parts by weight of water to prepare a hawkie dough;
(2) 실온에서 숙성시키는 단계;(2) aging at room temperature;
(3) 흑설탕 100중량부에 대하여, 땅콩가루 1~5중량부, 바닐라향분말 1~1.5중량부 및 밀가루 15~25중량부를 혼합하여 호떡소를 제조하는 단계;(3) mixing 1 to 5 parts by weight of peanut powder, 1 to 1.5 parts by weight of vanilla flavor powder and 15 to 25 parts by weight of wheat flour with respect to 100 parts by weight of brown sugar,
(4) 숙성된 호떡 반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계; 및(4) a step of molding a hokok cake into the middle of the aged hokkei dough; And
(5) 성형된 호떡 반죽을 기름을 두른 팬에서 익히는 단계. (5) a step of kneading the molded hawk dough in an oiled pan.
상기 단계 (1)은 본 발명의 톳호떡을 제조하기 위한 호떡 반죽을 제조하는 공정이다.The step (1) is a process for producing a hawk dough for producing the roasted rice cake of the present invention.
호떡 반죽에 포함되는 재료는 강력분, 박력분, 찹쌀가루, 톳가루, 이스트, 소금, 설탕, 올리브유, 계란, 탈지분유, 바닐라향분말이다. 본 발명의 호떡 반죽의 상기 열거된 재료 중 톳가루는 식이섬유, 각종 비타민 및 96종의 미네랄을 함유하고 있는데, 혈관에 탄력성을 부여하고, 어혈을 배출하며, 보혈 효과가 있는 것으로 알려져 있다.The ingredients included in the hokka dough are strong, powdery, glutinous rice flour, toppings, yeast, salt, sugar, olive oil, eggs, skim milk and vanilla. Among the above-mentioned materials of the dough cake of the present invention, the top powder contains dietary fiber, various vitamins and 96 kinds of minerals. It is known that it imparts elasticity to blood vessels, discharges eosinophils, and has a blood-collecting effect.
톳가루는 건조한 톳을 분말화시킨 것으로서, 본 발명에서는 강력분 100중량부에 대하여 톳가루 30~40중량부의 함량으로 사용된다. 톳가루이 첨가로 인하여 향긋한 향과 식감이 보다 쫄깃해지며, 호떡을 가열하여 제조한 후 재가열하더라도 처음 그대로의 자연 식감을 나타내는 효과가 있다. 톳가루의 함량이 30중량부 미만인 경우에는 톳의 첨가 효과를 거의 볼 수 없으며, 40중량부를 초과하는 경우에는 식감이 뻑뻑해지고 호떡 고유의 맛이 감퇴되는 문제점이 있다.The top powder is a powder obtained by pulverizing dried top powder. In the present invention, the top powder is used in an amount of 30 to 40 parts by weight based on 100 parts by weight of the strong powder. The flavor and texture are more firmer due to the addition of topgardi, and even after reheating after making the hoko by heating, it has the effect of showing the natural texture as it is for the first time. When the content of the flour is less than 30 parts by weight, the effect of adding the flour is hardly observed. When the flour content is more than 40 parts by weight, the texture becomes stiff and the taste of the flour is deteriorated.
본 발명의 호떡 반죽의 재료에는 상기 설명된 성분들 이외에도 추가적으로 함초가루 5~10중량부가 더 포함되는 것이 바람직하다. 함초가루는 건조된 함초 줄기를 분말화시켜 사용하며, 함초가루를 반죽에 포함시킴으로써 호떡의 관능성 개선 및 보존성 향상 효과를 얻을 수 있다. In addition to the above-described ingredients, the hawk dough material of the present invention preferably further contains 5 to 10 parts by weight of green tea powder. The green tea powder is used by pulverizing the dried green tea plant stem. By adding the green tea powder to the dough, the functional improvement and the preservability of the hakeok can be improved.
반죽은 상기 각종 재료를 혼합하고 여기에 10℃의 물을 조금씩 첨가하면서 기포가 생기지 않을 때까지 약 20분 동안 수행하는 것이 바람직하다. It is preferable that the dough is mixed for a period of about 20 minutes until the bubbles are not formed while mixing the various materials and gradually adding water at 10 DEG C thereto.
상기 단계 (2)는 호떡 반죽을 숙성시키는 공정이다.The step (2) is a step of aging the dough cake.
숙성은 통상 25℃에서 3시간 동안 수행되는 것이 바람직하다. 숙성은 빛을 차단하여 진행하고, 숙성 후 용기에 가스를 제거한다.The aging is preferably carried out at 25 DEG C for 3 hours. Aging proceeds by blocking light, and after aging, removes gas from the container.
상기 단계 (3)은 호떡 내부에 들어가는 호떡소를 제조하는 공정이다.The step (3) is a step of producing a rice cake into the inside of the rice cake.
호떡소의 재료는 흑설탕, 땅콩가루, 바닐라향분말 및 밀가루를 포함하며, 상기 성분들을 혼합하여 다음 단계의 호떡 성형에 사용된다.The ingredients of mokko include brown sugar, peanut powder, vanilla flavor powder and wheat flour.
상기 단계 (4)는 호떡을 성형하는 공정이다.The step (4) is a step of molding hokoki.
성형은 일정량의 호떡 반죽, 예를 들어, 호떡 반죽 75g을 둥글게 만들고 여기에 호떡소 10~15g을 반죽 내부에 넣고 호떡소가 노출되지 않게 하면서 성형한다.Molding is done by making a certain amount of hawk dough, for example, 75g of hawk dough rounded, and putting 10 ~ 15g of small hawk dough inside the dough while molding it so that it is not exposed.
상기 단계 (5)는 성형된 호떡을 가열하여 익히는 공정이다.The step (5) is a step of heating and cooking the molded hoki.
상기 제조된 성형된 호떡을 기름을 두른 팬에 올려두고 호떡소가 노출되지 않을 정도의 압력을 가하여 눌러주면서 약한 불에서 익힌다.The molded hokok prepared above is placed on an oiled pan, and a pressure is applied to such a degree that the hokoko is not exposed, so that it is pressed in a weak fire while being pressed.
위와 같은 제조 방법으로 제조된 호떡은 바로 섭취할 수도 있고, 일정시간 동안 상온 또는 냉장 보관한 후 재가열하여 섭취할 수도 있다. The hoki prepared by the above-described method can be taken directly or it can be reheated after being stored at room temperature or in a refrigerator for a certain period of time.
따라서, 본 발명은 상기 본 발명의 방법으로 제조되는 톳호떡을 제공한다.Accordingly, the present invention provides a roasted rice cake produced by the method of the present invention.
본 발명의 톳호떡은 탄수화물과 당류 위주의 일반 호떡에 비하여 식이섬유, 비타민 및 미네랄 성분이 다량으로 함유되어 있어 영양학적 가치가 높으며, 향과 식감이 우수할 뿐만 아니라 보관 후 재가열한 경우에도 처음과 동일한 식감을 유지할 수 있다.The present invention relates to a method for producing a roasted rice cake, comprising the steps of: preparing a roasted rice cake, The same texture can be maintained.
이하에서는, 구체적인 실시예를 통하여 본 발명을 더욱 상세하게 설명한다. 하기 실시예는 본 발명의 바람직한 일 구체예를 기재한 것이며, 하기 실시예에 기재된 사항에 의하여 본 발명의 권리범위가 한정되어 해석되는 것은 아님이 명백하다.Hereinafter, the present invention will be described in more detail with reference to specific examples. The following examples illustrate one preferred embodiment of the present invention and are not to be construed as limiting the scope of the present invention by the matters described in the following examples.
[[ 실시예Example ]]
실시예Example 1 One
강력분 300g, 박력분 140g, 찹쌀가루 140g, 톳가루 100g, 드라이 이스트 5g, 소금 6g, 설탕 12g, 올리브유 20g, 계란 80g, 탈지분유 20g, 바닐라향분말 1g를 혼합하고, 10℃의 물 180ml을 조금씩 투입하면서 20분 동안 반죽하였다. 반죽물을 빛이 차단된 용기에 담아 두고 25℃에서 3시간 동안 숙성시켰다. 숙성 후 반죽의 부피가 약 2배 정도 증가되었다. 호떡소를 제조하기 위하여, 흑설탕 100g, 땅콩가루 5g, 바닐라향분말 1g 및 밀가루 15g을 혼합하였다. 숙성된 호떡 반죽 75g을 둥글게 성형하고 속에 호떡소 12g을 첨가하고, 기름을 두른 팬에 올려두고 호떡소가 빠져나오지 않을 정도로 눌러서 약한 불에서 익혀 톳호떡을 제조하였다.Mix 180g of strong strength, 140g of glutinous rice powder, 140g of glutinous rice powder, 100g of starch powder, 5g of dry yeast, 6g of salt, 12g of sugar, 20g of olive oil, 80g of egg, 20g of skim milk powder and 1g of vanilla flavor powder. While kneading for 20 minutes. The kneaded product was placed in a light-shielded container and aged at 25 DEG C for 3 hours. After aging, the volume of dough increased by about 2 times. In order to prepare omega-3, 100 g of brown sugar, 5 g of peanut flour, 1 g of vanilla flavor powder and 15 g of wheat flour were mixed. 75g of the aged hawk dough was rounded, 12g of mokjok was added to the inside of the dough, and the mixture was placed on a pan filled with oil and pressed so that the mokka could not escape.
실시예Example 2 2
함초가루 15g을 더 첨가하여 호떡 반죽을 제조한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 톳호떡을 제조하였다.Except that 15 g of green tea powder was further added to prepare a hawk dough.
비교예Comparative Example
톳가루를 첨가하지 않은 것을 제외하고는 상기 실시예 1과 동일한 방법으로 호떡을 제조하였다.Except that no toppings were added, was prepared in the same manner as in Example 1.
실험예Experimental Example 1 One
상기 실시예 1, 실시예 2 및 비교예로부터 제조된 호떡을 남녀 20인으로 구성되는 관능성 평가단에게 제조 즉시 또는 1일 보관 후 재가열하여 시식하게 한 후, 각각의 평가 항목에 대하여 5점 척도법(1점: 아주 나쁨, 2점: 나쁨, 3점: 보통, 4점: 우수, 5점: 매우 우수)에 따라 평가하게 하여 그 평균을 다음 표 1에 나타내었다.The hobok prepared from Examples 1, 2 and Comparative Example was subjected to a sensory evaluation consisting of 20 male and female individuals immediately after preparation or after one day of storage and reheated, 1 point: very bad, 2 points: poor, 3 points: normal, 4 points: excellent, 5 points: very excellent).
제조시
During manufacture
재가열시
At reheating
상기 표 1에 나타난 바와 같이, 본 발명의 톳호떡은 일반 호떡에 비하여 외관, 향 및 식감이 우수하였으며, 특히, 재가열시에도 외관, 향 및 식감이 여전히 유지됨을 알 수 있다.As shown in Table 1, the top hoki of the present invention is superior in appearance, flavor, and texture compared to general hokok. In particular, the appearance, flavor, and texture are maintained even when reheating.
실험예Experimental Example 2 2
상기 실시예 1, 실시예 2 및 비교예로부터 제조된 호떡을 상온에 두어 시간 경과별로 보존성을 평가하여 표 2에 나타내었다.The hokok prepared in Examples 1, 2 and Comparative Example was placed at room temperature to evaluate the shelf-life over time, and the results are shown in Table 2.
상기 표 2에 나타난 바와 같이, 본 발명의 실시예 2의 톳호떡은 함초가루를 첨가함으로써 보존성 향상의 효과를 얻을 수 있음을 확인하였다.As shown in Table 2, it was confirmed that the effect of improving the preservability was obtained by adding the green tea powder to the roasted rice cake of Example 2 of the present invention.
Claims (4)
(2) 실온에서 숙성시키는 단계;
(3) 흑설탕 100중량부에 대하여, 땅콩가루 1~5중량부, 바닐라향분말 1~1.5중량부 및 밀가루 15~25중량부를 혼합하여 호떡소를 제조하는 단계;
(4) 숙성된 호떡 반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계; 및
(5) 성형된 호떡 반죽을 기름을 두른 팬에서 익히는 단계를 포함하고,
상기 톳가루는 건조한 톳을 분말화한 것이고,
상기 호떡 반죽에는 함초가루 5~10중량부가 더 포함되는 것을 특징으로 하는 톳호떡의 제조 방법.
(1) 40 to 50 parts by weight of glutinous rice powder, 40 to 50 parts by weight of glutinous rice powder, 30 to 40 parts by weight of starch powder, 1 to 2 parts by weight of yeast, 1 to 3 parts by weight of salt, 5 to 8 parts by weight of skim milk powder, 0.1 to 1 part by weight of vanilla flavor powder and 50 to 70 parts by weight of water to prepare a hawkie dough;
(2) aging at room temperature;
(3) mixing 1 to 5 parts by weight of peanut powder, 1-1.5 parts by weight of vanilla flavor powder and 15 to 25 parts by weight of flour with respect to 100 parts by weight of brown sugar,
(4) a step of molding a hokok cake into the middle of the aged hokkei dough; And
(5) kneading the molded hawk dough in an oiled pan,
The above-mentioned ground powder is a dried ground powder,
Wherein the hawk dough further comprises 5 to 10 parts by weight of green tea powder.
상기 숙성은 25℃에서 3시간 동안 수행되는 것을 특징으로 하는 제조 방법.
The method according to claim 1,
Wherein the aging is carried out at 25 DEG C for 3 hours.
A roasted rice cake produced by the method according to claim 1 or 2.
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| KR20220081046A (en) | 2020-12-08 | 2022-06-15 | 김두원 | Hotteok manufacturing method including barley powder |
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| KR20200086042A (en) | 2019-01-08 | 2020-07-16 | 옥당골시설채소영농조합법인 | Hotteok comprising tomato and boehmeria nivea leaf and method for preparing the same |
| KR20220081046A (en) | 2020-12-08 | 2022-06-15 | 김두원 | Hotteok manufacturing method including barley powder |
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