KR102489847B1 - marron pancake and its manufacturing method - Google Patents

Abstract

The present invention provides a marron pancake and a preparing method thereof, wherein ingredients of herbal medicine which are beneficial to health are added to dough and marron cream which is beneficial to the health is added so as to be beneficial to the health in case of ingestion. According to an embodiment of the present invention, a marron pancake and a preparing method thereof are provided. The method comprises: a first step of preparing dough by putting dough ingredients into a stirrer and stirring the dough ingredients for 20 to 30 minutes; a second step of primary maturing the dough for 15 to 20 hours under temperature conditions of 5 to 10 degrees; a third step of preparing marron pancake garnishes by dividing the dough aged in the second step into 50g to 55g and heating the dough for 20 seconds under temperature conditions of 190 to 200 degrees; a fourth step of preparing marron cream by heating and stirring marrons, purified water, and sugar; a fifth step of applying the marron cream prepared in the fourth step to the pancake garnishes prepared in the third step; and a sixth step of preparing marron pancakes by secondary maturing the marron pancakes coated with the marron cream prepared in the fifth step for 20 to 24 hours under temperature conditions of -18 degrees or lower.

Description

Chestnut pancake and its manufacturing method {marron pancake and its manufacturing method}

The present invention relates to a night pancake and a method for manufacturing the same, and more particularly, to a night pancake that is beneficial to health when ingested by adding ingredients of herbal medicine beneficial to health to the dough and adding a night cream beneficial to health. and a method for producing the same.

In general, pancakes are a type of French cuisine, where most of the flour is kneaded and the dough is thinly baked on a hot frying pan or round plate to make a pancake sheet, and after placing contents such as various fruits or vegetables cut into pieces on the baked pancake sheet, It has been widely spread as a snack food prepared in a rolled state.

These pancakes are currently gaining great popularity in Japan, centering on the streets of Harajuku, Japan, and are recently increasing in popularity in Korea.

As a culture of enjoying desserts has emerged among young women in their 20s and 30s in Korea, the dessert market is rapidly emerging as not only bakery companies but also department stores and hotels join in. As such desserts, various product groups such as puddings, cupcakes, macarons, small cakes, and shortcakes are being released, and pancakes are also included. As various pancake products are released, studies are being actively conducted on enhancing nutritional components that can be obtained when ingested as well as providing excellent aesthetics, texture, and flavor to increase product competitiveness.

On the other hand, chestnuts are recorded in Donguibogam as "chestnuts help qi, strengthen intestines and stomach, replenish energy and keep hunger away" As a well-balanced, complete nutritional food, its main nutrients include carbohydrates, fiber, calcium, potassium, phosphorus, vitamin A, vitamin B1 (thiamine), B2 (riboflavin), vitamin C, and niacin. Chestnuts contain 4 times more vitamin B1 than rice, and are rich in vitamin C, which boosts immunity, and vitamin D, which is involved in growth, and is easy to digest without burdening the stomach. In addition, it is helpful as a nutritional supplement for the elderly and postpartum care or recovery patients. As for chestnuts, it is introduced in Donguibogam that chewing roasted chestnuts slowly when stomach upset or diarrhea is severe is effective, and eating chestnuts can be helpful even if digestion is difficult and frequent loose stools. Chestnut is called the fruit of the kidneys, so it protects the kidneys and improves the diuretic effect. If you can't urinate well and feel bloated or bloated in the lower abdomen, eating it can help.

On the other hand, Donggule is one of the relief foods that has been used to save people from famine in times of famine or natural disasters since ancient times, greatly relieving hunger and replenishing energy weakened by loss of appetite due to heat. It contains various nutrients such as vitamin C, iron, potassium, beta-carotene, etc. Among them, vitamin A is the most abundant, and in addition, it contains ingredients such as saponin, tryptophan, quercitol, and convalamarin, which are helpful for health. . Doonggule replenishes energy and is effective for anti-aging and tonic, so it is helpful for people with chronic fatigue and weak bodies. In addition, it is good for antioxidant effect, anti-aging, skin beauty, helps metabolism, is good for blood circulation, and is effective for headache, dizziness, menstrual irregularity, cough, and fever. In addition, it helps to reduce fever, blood pressure, blood sugar, and heart rate, and prevents obesity, neuralgia, arthritis, and insomnia.

On the other hand, Schisandra chinensis is a fruit that gives a red color to the Schizandra chinensis tree. It is used not only as a medicine but also for food manufacturing such as drinks and snacks. It is well received by tourists as a healthy food by making and eating flower vegetables or starch pieces, making tea with chestnuts, jujubes, and ginseng, or making and selling saengmaeksan (生脈散).

In particular, the components of schizandester A and schizandrin B contained in Schisandra chinensis protect liver damage induced by carbon tetrachloride in animal administration experiments, and ALT (an enzyme mainly present in liver cells that damages liver cells) , the concentration increases) showed the research results that clearly inhibited the rise of the concentration. On the other hand, as γ-cyzandrin is known to lower the pathologically elevated enzyme unit, show liver protection, and show an effect on hepatitis, the number of companies making and selling food and special products is increasing.

On the other hand, goji berry has excellent medicinal effect enough to be used as a medicine since 2,000 years ago, and it is so effective that it is nicknamed the red diamond in the United States in the 21st century. Goji berry contains 13.26g of protein, 45.6g of sugar, and 13g of fiber in 100g, which is half of the recommended fiber intake per day. It has powerful antioxidant properties that boost immunity and reduce inflammation. In addition, it regulates sugar entering the bloodstream to prevent spikes and dips due to imbalance, which is helpful for diabetic patients who need to increase insulin sensitivity. Therefore, research is being conducted to use it as a functional raw material.

On the other hand, Luo Han Guo is a fruit grown in highland agriculture in Guilin, Guangxi Province, China. Among the ingredients of Luo Han Guo, Mogroside is 300 times sweeter than sugar cane, so it is mainly used as a medicine in China, but recently it is also used as a substitute for sugar in Korea. is being popularized as The main effect is to remove inflammation in the bronchi and lungs, lower body heat, and as the mogroside becomes a nutrient for bifidus, a beneficial lactic acid bacterium in the human body, it helps with constipation and skin beauty. Therefore, research is being conducted to use it as a functional raw material.

The problem to be solved by the present invention is to provide a chestnut pancake that helps digestion and absorption of nutrients when ingested by containing components that are beneficial to the health of chestnuts and helps with diabetes by helping with diuresis and a manufacturing method thereof. is to do

Another problem to be solved by the present invention is a balm that helps with antioxidant, anti-aging, skin care, blood circulation, and improves satiety to help diet when ingested by including ingredients that are beneficial to the health of roundworm. It is to provide a pancake and a manufacturing method thereof.

Another problem to be solved by the present invention is to provide a night pancake and a manufacturing method thereof, in which the flavor of Schisandra chinensis is enhanced when ingested, and sugar control and immunity are improved by including ingredients beneficial to the health of Schisandra chinensis. .

Another problem to be solved by the present invention is to provide a night pancake and a method for manufacturing the same, in which antioxidant and diabetic control effects are improved when ingested by containing components beneficial to the health of goji berries.

Another problem to be solved by the present invention is to provide a chestnut pancake and a method for manufacturing the same, which are beneficial to health by increasing the sweetness compared to the addition of sugar when ingested due to the addition of ingredients beneficial to the health of Luo Han-gwa. .

The objects of the present invention are not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, a chestnut pancake and a manufacturing method thereof according to an embodiment of the present invention include a first step of preparing dough by putting dough ingredients into a stirrer and stirring them for 20 to 30 minutes; A second step of first maturing the dough for 15 to 20 hours under a temperature condition of 5 to 10 degrees; A third step of dividing the dough aged in the second step into 50g to 55g and heating it for 20 seconds under a temperature condition of 190 to 200 degrees to prepare chestnut pancake crust; A fourth step of preparing a night cream by heating and stirring chestnuts, purified water, and sugar; A fifth step of applying the night cream prepared in the fourth step to the pancake layer prepared in the third step; A sixth step of preparing chestnut pancakes by secondarily maturing the chestnut pancakes coated with the night cream prepared in step 5 for 20 to 24 hours under a temperature condition of -18 degrees or less.

In addition, in the first step, the dough ingredients include flour, whole egg solution, milk, cooking oil, starch syrup, butter, sugar, food additive mixture, and salt, and the mixing ratio of the dough ingredients is 180 parts of whole egg solution with respect to 100 parts by weight of flour ~190 parts by weight, milk 90-100 parts by weight, cooking oil 70-90 parts by weight, starch syrup 50-60 parts by weight, butter 25-35 parts by weight, sugar 6-10 parts by weight, food additive mixture 2-3 parts by weight, Salt may be 0.3 to 0.5 parts by weight.

In addition, as a method of putting dough ingredients into a stirrer, butter is heated and liquefied, and then mixed with milk to produce milk fat materials, and the remaining ingredients except milk and butter in the dough materials are mixed with milk fat materials and added to the stirrer. there is.

In addition, in the first step, the dough ingredients further include roundworm, Schisandra chinensis, Goji jasmine, and Arhat, and the mixing ratio of the dough ingredients is 3 to 7 parts by weight of roundworm, 3 to 7 parts by weight of Schisandra chinensis, Gojija, based on 100 parts by weight of flour 3 to 7 parts by weight, and 3 to 7 parts by weight of Arhat may be further included.

In addition, the night cream material prepared in the fourth step is prepared by mixing 100 to 120 parts by weight of purified water and 120 to 140 parts by weight of sugar with respect to 100 parts by weight of chestnut and heating at a temperature range of 95 to 100 degrees for 90 minutes to 120 minutes. can

In addition, the night cream prepared in the fourth step may be prepared by putting the night cream material into a stirrer and stirring it for 40 to 60 minutes.

In addition, the ratio of the night cream applied to the pancake layer in the fifth step may be 190 to 200 parts by weight of the night cream based on 100 parts by weight of the pancake layer.

In order to achieve the above object, the chestnut pancake according to an embodiment of the present invention may be manufactured by any one of the above manufacturing methods.

Other embodiment specifics are included in the detailed description and drawings.

The chestnut pancake and its manufacturing method according to an embodiment of the present invention have one or more of the following effects.

First, it contains components of chestnut, which helps digestion and absorption of nutrients when ingested, and has a diuretic effect, which is helpful for diabetes.

Second, it contains ingredients of roundworm, which is helpful for antioxidant, anti-aging, skin care, and blood circulation when ingested, and has an effect of helping diet by improving satiety.

Third, since the ingredients of Schisandra chinensis are contained, the flavor of Schisandra chinensis is enhanced when ingested, and there is an effect of controlling sugar and improving immunity.

Fourth, since the ingredients of goji berries are contained, the flavor of goji berries is enhanced when ingested, and there is an antioxidant effect and diabetes control effect.

Fifth, since it contains the ingredients of Arhat, the sweetness is increased compared to the addition of sugar at the time of intake, which has a beneficial effect on health.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a flow chart showing a method for manufacturing chestnut pancakes according to an embodiment of the present invention.

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims. Like reference numbers designate like elements throughout the specification.

Hereinafter, a chestnut pancake and a manufacturing method thereof according to an embodiment of the present invention will be described with reference to the drawings.

1 is a flow chart showing a method for manufacturing chestnut pancakes according to an embodiment of the present invention.

Referring to FIG. 1, the method for producing chestnut pancakes according to the present invention includes a dough stirring step, a first ripening step, a split baking step, a cream stirring step, a coating step, and a second aging step.

The chestnut pancake according to the present invention is prepared by preparing and aging the dough, dividing and baking the aged dough to prepare a pancake layer, preparing a night cream, applying it to the pancake layer to a certain thickness, and then aging it.

The method for preparing chestnut pancakes according to the present invention includes the steps described below.

1. First step: Kneading step

The dough ingredients of the present invention include flour, whole egg liquid, milk, cooking oil, starch syrup, butter, sugar, food additive mixture, and salt.

Doonggule, Schizandra, Goji, Arhat and each or all of them may be added in powder form to the dough material.

Among the dough ingredients, butter is liquefied by heating, and then mixed with milk to produce a milk fat material that maintains a liquefied state.

Among the dough ingredients, the remaining dough ingredients except butter and milk and milk fat ingredients are put into a stirrer together and stirred for 20 to 30 minutes to prepare a dough.

If the stirring time is less than 20 minutes, the hydrophilic dough material and the hydrophobic dough material are not uniformly mixed, and if the stirring time is more than 30 minutes, the liquefied butter is solidified, preventing uniform mixing of the dough.

The mixing ratio of dough ingredients is 180-190 parts by weight of whole egg solution, 90-100 parts by weight of milk, 70-90 parts by weight of cooking oil, 50-60 parts by weight of starch syrup, 25-35 parts by weight of butter, and 6 parts by weight of sugar based on 100 parts by weight of flour. It is a mixture of 10 parts by weight, 2 to 3 parts by weight of a food additive mixture, and 0.3 to 0.5 parts by weight of salt.

In the mixing ratio of the dough ingredients, 3 to 7 parts by weight of Doonggule, 3 to 7 parts by weight of Schisandra chinensis, 3 to 7 parts by weight of Goji berry, and 3 to 7 parts by weight of Arhat may be additionally mixed in powder form.

2. The 2nd step: 1st aging step

The dough prepared in the first step is aged in a refrigerator for 15 to 20 hours under a temperature condition of 5 to 10 degrees.

If the first aging time is less than 15 hours, the aging process of the dough is not completed, and if the first aging time is more than 20 hours, the dough deteriorates.

3. 3rd step: division firing step

The dough matured in the second step is divided into 50g to 55g, and heated for 20 seconds under a temperature condition of 190 to 200 degrees to prepare a pancake crust.

When the divided amount of the dough is less than 50 g, the size of the pancake layer is excessively small, and when the amount of the divided dough is greater than 55 g, the size of the pancake layer is excessively large.

When the heating temperature is lower than 190 degrees, the dough flows down and the shape of the crust is not uniformly formed, and when the heating temperature is higher than 200 degrees, the dough is easily carbonized.

4. Fourth Step: Cream Stirring Step

Based on 100 parts by weight of chestnuts, 100 to 120 parts by weight of purified water and 120 to 140 parts by weight of sugar are mixed and heated at a temperature range of 95 to 100 degrees for 90 to 120 minutes to prepare a night cream material, and the prepared night cream material is mixed with a stirrer It is added to and stirred for 40 to 60 minutes to prepare a night cream.

If the heating time is less than 90 minutes, the chestnuts are not sufficiently boiled, so that the chestnuts are not crushed well in the step of stirring the night cream material, and if the heating time exceeds 120 minutes, the night cream material is excessively heated. can be carbonized.

If the stirring time is less than 40 minutes, the process may be completed while the night cream is less cooled, and the cream may become non-uniform, and if the stirring time exceeds 60 minutes, energy is wasted.

5. Fifth Step: Applying Step

A chestnut pancake is prepared by applying the night cream prepared in the fourth step to the pancake layer prepared in the third step.

190 to 200 parts by weight of night cream is applied to 100 parts by weight of pancake fat to prepare chestnut pancakes.

6. The 6th step: 2nd ripening step

In the fifth step, the cream-coated chestnut pancakes are aged in a freezer for 20 to 24 hours under a temperature condition of -18 degrees or less.

If the temperature of the secondary maturation is higher than -18 degrees, the night cream filled in the night pancake is not sufficiently solidified, and the night cream may separate from the night pancake.

If the secondary aging time is less than 20 hours, the solidification of the night cream is not completed, and if the secondary aging time is more than 24 hours, the quality of the chestnut pancakes will occur.

The chestnut pancakes after the secondary maturation are cut to a certain size and packaged, and can be manufactured as products for sale by passing through the checkweighing and metal detection processes.

(Example 1)

Chestnut pancakes are prepared by the manufacturing method of the present invention described above.

(Examples 2 to 5)

Processed in the same way as in Example 1, but in the first step, 3 to 7 parts by weight of dough ingredients, 3 to 7 parts by weight of Schisandra chinensis, 3 to 7 parts by weight of Gojija, and 3 to 7 parts by weight of Luohan fruit in powder form, respectively It is prepared by being further included as

(Example 6)

Processed in the same way as in Example 1, but in the first step, 3 to 7 parts by weight of kneading material, 3 to 7 parts by weight of Schisandra chinensis, 3 to 7 parts by weight of Gojija, and 3 to 7 parts by weight of Luohan fruit are all in powder form It is prepared by being further included as

(Test Example 1)

For the chestnut pancakes prepared as in the above examples, 10 men and women between the ages of 21 and 25 and 20 adult men and women over the age of 30 were evaluated on five items such as aroma, taste, softness, moistness, and overall preference It was evaluated using a 5-point scoring test, and the rating was divided into 5 points for the best, 3 points for average, and 1 point for very bad, and the higher the degree of preference, the higher the score. In addition, the results are shown in Table 1 below. At this time, each sample is provided at the same time in the course of the experiment, and in order to prevent the characteristics of the previous sample from affecting the next sample, rinse the mouth before evaluating each sample, take a break for 10 minutes, and then conduct a sensory test on the sample. did

division scent (smell) taste (sweet) complaint Moisture comprehensive
preference Example 1 3.7 3.6 3.7 3.8 3.7 Example 2 3.8 3.8 4.3 3.8 3.925 Example 3 4.2 4.1 3.8 3.7 3.95 Example 4 4.2 4.0 3.7 3.8 3.925 Example 5 4.0 4.4 3.9 3.9 4.05 Example 6 4.2 4.5 4.2 3.7 4.15

As can be seen in Table 1 above, Example 2 in which roundness was added received higher evaluation results in the portion of sweetness than Example 1 of the chestnut pancake using the example of the present invention, and It was confirmed that Examples 3 and 4 received a higher evaluation in the fragrance part, and Example 5 with the addition of Monk Fruit received a higher evaluation in the sweetness part. Example 6 using the included chestnut pancakes received better evaluations in all items compared to Example 1, but it could be confirmed that a large amount of beneficial health effects were contained.

Those skilled in the art to which the present invention pertains will understand that the present invention can be embodied in other specific forms without changing its technical spirit or essential features. Therefore, it should be understood that the embodiments described above are illustrative and not restrictive in all respects. The scope of the present invention is indicated by the claims to be described later rather than the detailed description above, and the meaning and scope of the claims And all changes or modified forms derived from the equivalent concept should be construed as being included in the scope of the present invention.

Claims (8)

A first step of preparing dough by putting dough ingredients into a stirrer and stirring for 20 to 30 minutes;
A second step of first aging the dough for 15 to 20 hours under a temperature condition of 5 to 10 degrees;
A third step of dividing the dough aged in the second step into 50g to 55g and heating it for 20 seconds under a temperature condition of 190 to 200 degrees to prepare chestnut pancake crust;
A fourth step of preparing a night cream by heating and stirring chestnuts, purified water, and sugar;
A fifth step of applying the night cream prepared in the fourth step to the pancake layer prepared in the third step;
A sixth step of preparing chestnut pancakes by secondarily maturing the chestnut pancakes coated with the night cream prepared in the fifth step for 20 to 24 hours under a temperature condition of -18 degrees or less;
In the first step, the dough ingredients include wheat flour, whole egg solution, milk, cooking oil, starch syrup, butter, sugar, food additive mixture, salt, roundworm, Schisandra chinensis, goji berry, and Luo Han-gwa,
The mixing ratio of the dough ingredients is 180 to 190 parts by weight of the whole egg solution, 90 to 100 parts by weight of the milk, 70 to 90 parts by weight of the cooking oil, 50 to 60 parts by weight of the starch syrup, and the butter based on 100 parts by weight of the flour. 25 to 35 parts by weight, the sugar 6 to 10 parts by weight, the food additive mixture 2 to 3 parts by weight, the salt 0.3 to 0.5 parts by weight, the round ball 3 to 7 parts by weight, the Schisandra chinensis 3 to 7 parts by weight, the Method for producing chestnut pancakes of 3 to 7 parts by weight of goji berry and 3 to 7 parts by weight of the Arhat fruit. delete The method of claim 1,
As a method of putting the dough material into the stirrer,
The butter is heated to liquefy and then mixed with milk to prepare a milk fat material,
A method for producing a night pancake in which the remaining ingredients except for the milk and the butter in the dough material are mixed with the milk fat material and put into the stirrer. delete The method of claim 1,
The night cream material prepared in the fourth step is prepared by mixing 100 to 120 parts by weight of purified water and 120 to 140 parts by weight of sugar with respect to 100 parts by weight of chestnuts and heating at a temperature range of 95 to 100 degrees for 90 to 120 minutes. A method of making pancakes. The method of claim 1,
The night cream prepared in the fourth step is a method for producing a night pancake prepared by adding the night cream material to a stirrer and stirring for 40 to 60 minutes. in claim 1
The ratio of the night cream applied to the pancake layer in the fifth step is 190 to 200 parts by weight of the night cream based on 100 parts by weight of the night pancake layer. A chestnut pancake prepared by the method of any one of claims 1, 3, and 5 to 7.

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