KR200356655Y1 - Soboru Hotteok - Google Patents
Soboru Hotteok Download PDFInfo
- Publication number
- KR200356655Y1 KR200356655Y1 KR20-2004-0005545U KR20040005545U KR200356655Y1 KR 200356655 Y1 KR200356655 Y1 KR 200356655Y1 KR 20040005545 U KR20040005545 U KR 20040005545U KR 200356655 Y1 KR200356655 Y1 KR 200356655Y1
- Authority
- KR
- South Korea
- Prior art keywords
- hotteok
- soboru
- dough
- present
- custard cream
- Prior art date
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Classifications
-
- 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
-
- 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
- A21D8/06—Baking processes
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 고안은 호떡에 관한것 으로서 기존의 호떡보다 맛과 질을 한단계 발전시킬 수 있는 방법에 관한 것이다.The present invention relates to hotteok, which relates to a method that can develop taste and quality to the next level.
본 고안에 따르면 기존의 호떡 반죽물에 속 카스타드크림을 넣고 감싼뒤 반죽물 표면에는 미리 준비해둔 소보루가루를 입히고 달구어진 불판에 전후면을 먹기좋게 구워내면 되는 것이다.According to the present invention, the inner hotteok dough with the inner custard cream is wrapped and then coated on the surface of the dough soboru powder prepared in advance and the grilled grill to eat the front and rear to eat.
Description
본 고안은 호떡 반죽물에 카스타드크림을 넣고 감싼후 소보루가루를 적당히 묻혀서 달구어진 철판에 둥글게 전후면을 구워 제조하는 것이다.The present invention is prepared by putting the custard cream in hotteok dough and wrapping it so that the front and back sides are rounded on a heated iron plate, soaked with soborugar.
호떡은 전래되어오던 우리나라 고유음식의 하나로서 밀가루를 물에 반죽하여 반죽물을 조성하고 동 반죽물의 정량을 떼어낸다음 그속에 흑설탕등을 넣고 둥글게 만든다음 기름을 돌린 철판에서 둥글게 전후면을 구워 제조하는 것이다.Hotteok is one of the traditional foods of Korea. It is made by kneading flour in water to form a dough and then removing the quantity of the dough. It is.
이와 같은 호떡은 근래에 들어서 호떡 반죽물과 속이 다양하게 개발되어 사용되고 있다.Such hotteok has recently been developed and used in various types of hotteok dough and genus.
본 고안은 기존의 호떡보다 한 단계 발전시켜서 소비자들의 건강과 입맛을 충족시키고자 구성되어 졌으며 이를위해 적정량의 버터, 우유, 계란등을 사용하여 소보루와, 카스타드크림을 첨가하게 되었다.The present invention was developed to meet the health and taste of consumers by one step further than the existing hotteok, and for this purpose, a proper amount of butter, milk, eggs, etc. was added to add soboru and custard cream.
도1은 소보루 호떡을 도시한 사시도.1 is a perspective view showing a soboru hotteok.
도2는 소보루 호떡을 반으로 절개한 상태의 단면도.Figure 2 is a cross-sectional view of the soboru hotteok cut in half.
<도면의 주요부분에 대한 부호의 설명><Description of the code | symbol about the principal part of drawing>
1. 소보루가루 2. 호떡 외피1. Soboru powder 2. Hotteok skin
3. 카스타드크림 4. 호떡 내피3. Custard Cream 4. Hotteok Naepi
상기한 바와같이 본 고안의 특징은 소비자의 입맛을 돋구고 한편으로는 건강에 기여할 수 있게 하기위하여 영향이 풍부한 버터, 우유, 계란등을 첨가하게 되었다.As described above, the feature of the present invention is to add butter, milk, eggs, etc., which are rich in influence to enhance the taste of consumers and contribute to health on the other hand.
본 고안의 구성을 첨부한 도면에 따라 상세히 설명하면 다음과 같다.Referring to the configuration of the subject innovation in detail as follows.
도 1은 본 고안에 따른것 으로서 호떡(2)에 소보루가루(1)이 호떡에 골고루 묻혀져 있는 모양과 동시에 소보루호떡이 완성됨을 보이기위한 사시도이고 도 2는 소보루가루(1)과 호떡(2)의 외피(4)의 내피안에 카스타드크림(3)이 고르게 펼쳐진 모양을 보이기위한 단면도의 일부이다.1 is a perspective view for showing the completion of the Soboru hotteok at the same time as the Soboru powder (1) is evenly buried in the hotteok (2) Hotokteok according to the present invention and Figure 2 is soboru powder (1) and Hotteok (2) A part of the cross section for showing the custard cream (3) evenly spread in the inner skin of the outer shell (4).
소보루 호떡을 만드는 재료로는 다음과 같다.Ingredients for making Soboru Hotteok are as follows.
소보루 - 설탕, 버터, 땅콩버터, 계란, 밀가루, 옥수수분말, 분유Soboru-Sugar, Butter, Peanut Butter, Egg, Flour, Corn Powder, Powdered Milk
카스타드크림 - 우유, 설탕, 밀가루, 전지분유, 계란, 바닐린파우더, 버터, 럼주Custard Cream-Milk, Sugar, Flour, Whole Milk, Egg, Vanillin Powder, Butter, Rum
소보루호떡은 카스타드크림이 혀끗에 닿을때 느껴지는 부드러움과 감미로움 그리고 소보루를 깨물을때의 바삭바삭함과 고소함 더불어 영양간식으로도 손색이 없으리라 믿는다.Soboru Hotteok believes that the soft and sweet taste when custard cream touches the skin, and the crispy and savory bite when biting soboru, will be a good snack.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20-2004-0005545U KR200356655Y1 (en) | 2004-03-02 | 2004-03-02 | Soboru Hotteok |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR20-2004-0005545U KR200356655Y1 (en) | 2004-03-02 | 2004-03-02 | Soboru Hotteok |
Related Child Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR1020040020541A Division KR20040036694A (en) | 2004-03-25 | 2004-03-25 | Flat pancake having concavo-convex surface using custard cream |
Publications (1)
Publication Number | Publication Date |
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KR200356655Y1 true KR200356655Y1 (en) | 2004-07-21 |
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Family Applications (1)
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KR20-2004-0005545U KR200356655Y1 (en) | 2004-03-02 | 2004-03-02 | Soboru Hotteok |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101446547B1 (en) | 2014-03-26 | 2014-10-06 | 민재홍 | Manufacturing method of fried streusel walnut cake |
-
2004
- 2004-03-02 KR KR20-2004-0005545U patent/KR200356655Y1/en not_active IP Right Cessation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101446547B1 (en) | 2014-03-26 | 2014-10-06 | 민재홍 | Manufacturing method of fried streusel walnut cake |
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