KR20110032487A - Non-fermented chinese stuffed pancake - Google Patents

Abstract

PURPOSE: Non-fermented Chinese stuffed pancake using tapioca modified starch is provided to offer the chewy and tender texture to the Chinese stuffed pancake by adding the tapioca modified starch instead of yeast. CONSTITUTION: A producing method of non-fermented Chinese stuffed pancake using tapioca modified starch comprises the following steps: mixing pre-mix containing flour, the tapioca modified starch, glutinous rice flour, powder fat, modified starch, and soybean oil, with water to obtain dough; and cooking the dough.

Description

Non-fermented Chinese Rice Cakes {Non-fermented Chinese Stuffed Pancake}

Provided are a premix comprising flour, tapioca modified starch, glutinous rice flour, powdered oil, modified starch, and soybean oil, a dough comprising the premix and water, a hotteok manufacturing method using the premix, and a hotteok prepared from the premix.

In general, Hotteok is a product that is cooked as a food in winter and sold on the street, and has a disadvantage in that it is difficult to purchase, hygiene, and storage of the product due to its uniqueness.

Existing hotteok premixes were made to solve the above problems, and could solve the shortcomings of purchasing, hygiene and storage in that they can make hotteok at home of consumers.

However, the main problem of these hotteok premix is that the cooking process has to go through the fermentation process of premixed dough for 30 minutes to 2 hours. There is a problem of difficulty in molding.

Accordingly, the present inventors have found that by adding tapioca modified starch and other modified starches in a specific ratio to yeast premix for yeast, it is possible to obtain a dough with a chewy, soft texture and suitable for molding.

Therefore, premix including 100 parts by weight of flour, 10 to 100 parts by weight of tapioca modified starch, 10 to 60 parts by weight of glutinous rice flour, 2 to 30 parts by weight of powder oil, 2 to 30 parts by weight of modified starch, and 2 to 30 parts by weight of soybean oil. Is provided.

In another example, a dough comprising 40 to 70% by weight of water relative to the premix and the premix weight is provided.

In another example, a method of making a non-fermented hotteok using the premix is provided.

In another example, a non-fermented hotteok prepared from the premix is provided.

The present invention is to provide a premix of non-fermented hotteok, it is possible to produce a hot and soft texture of the hotteok without going through the fermentation process in the conventional manner, and without the fermentation process, the characteristics of the dough is suitable for forming the hotteok It is characterized in that it can be cooked more easily. There is a premix that mixes the necessary ingredients in advance to make it easy to make and eat the traditional hot cakes at home, so that you can make Hotteok without preparing other ingredients.

The present invention is to omit the fermentation process of the traditional hotteok through the non-fermentation process in order to supplement the workability and moldability of the fermentation process and the fermented dough was considered as the most uncomfortable in the existing domestic hotteok premix In addition, it improves the workability of the prepared dough and makes it easier for consumers to make and eat hotteok at home by improving workability and time when manufacturing hotteok.

In the present invention, using the tapioca modified starch, glutinous rice, modified starch as a predetermined blending ratio to implement the chewy texture of the existing hotteok without fermentation process, through the maintenance of powder and soybean oil and the amount of water to achieve a smooth texture. Particularly, it is easily dispersed in water-soluble water using powdered oil, and it has the advantages of enhancing the workability of dough and excellent heat resistance, so it is excellent in soft texture and delayed aging effect of hotteok dough. It is effective for improvement.

First, an example of the present invention is 100 parts by weight of flour, 10 to 100 parts by weight of tapioca modified starch, 10 to 60 parts by weight of glutinous rice flour, 2 to 30 parts by weight of powder oil, 2 to 30 parts by weight of modified starch, and 2 to 30 soybean oil. It provides a premix including parts by weight.

Flour is preferably selected to have a gluten content suitable for imparting proper elasticity to the dough, and can be used for all of the strong, gravity and force components, and preferably, the gravity component may be used, but the present invention is not limited thereto. It can be selected and used appropriately.

Tapioca modified starch is used to control the chewy and softness of the dough, and may be selected from acetylated starch, etherified starch, and esterified starch of tapioca, preferably etherified modified starch of tapioca (eg, sun Mix), for example tapioca hydroxypropyl starch or tapioca hydroxypropylphosphate may be starch. The content range of the tapioca modified starch is preferably contained in an amount of 10 to 100 parts by weight, preferably 15 to 90 parts by weight, more preferably 40 to 70 parts by weight, based on 100 parts by weight of wheat flour. The content of the tapioca modified starch is preferably 100 parts by weight or less with respect to 100 parts by weight of wheat flour (see Test Examples 3 to 5) in order to realize a smooth taste. In order to improve the amount, the amount is preferably 20 parts by weight or more based on 100 parts by weight of flour.

Glutinous rice flour is to enhance the chewy taste of the dough, the content range is 10 to 60 parts by weight, preferably 20 to 40 parts by weight based on 100 parts by weight of flour.

Powdered fat is easily dispersed in water-soluble water, and has the advantage of improving the workability of the dough and excellent heat resistance, which is advantageous for realizing a soft texture, and furthermore, to obtain additional effects such as delay in aging, At least one selected from vegetable oil powder and animal oil powder can be used. The vegetable oil may be at least one selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil and hardened oil or transesterified oils and fats of the oil and fat (for example, milk powder, milk powder, ground oil, etc.) In addition, the animal fat or oil may be one or more selected from the group consisting of lard, beef tallow, fish oil, etc., but is not limited thereto, and may use any vegetable or animal fat powder form that is water dispersible. In order to fully and appropriately exhibit the desired effect, the powder fat is preferably contained in an amount of 2 to 30 parts by weight, preferably 15 to 25 parts by weight, based on 100 parts by weight of flour.

The modified starch is a modified starch except for tapioca modified starch, and chemically modified starch derived from various grains and rhizomes in a conventional manner. For example, it may be selected from acetylated starch, etherified starch, esterified starch, preferably esterified starch. The starch which can be used as a raw material of these modified starches is not particularly limited to all grain starches including potatoes and sweet potatoes, except for tapioca. For example, any kind of grain starch such as potato starch, wheat starch, waxy corn starch, corn starch, rice starch, glutinous rice starch can be used. Preferred raw starch may be waxy starch. In particular, the esterified modified starch of the grain starch has similar properties irrespective of the type of grain, so that the esterified starch of the grain starch (for example, alpha-modified starch, adipic acetate starch, or alpha acetate adipic acid starch, Etc.) can be used. In a preferred embodiment, modified starches of waxy corn (eg, sun cream (starch corn modified starch)) can be used, in which case waxy corn modified starch, waxy corn acetate adipic acid starch or waxy corn alpha acetate adipic acid starch, etc. It may be used, more preferably waxy corn alpha modified starch may be used, but is not limited thereto.

The modified starch as described above serves to reduce the texture and chewy texture in the mouth by breaking the chewing, for this effect, 2 to 30 parts by weight, preferably 5 to about 100 parts by weight of flour It is preferably contained in an amount of 25% by weight, more preferably 10 to 20 parts by weight.

Soybean oil is for soft texture and to improve the workability by making the dough difficult to stick to the hand, it is preferably contained in an amount of 2 to 30 parts by weight, preferably 15 to 25 parts by weight with respect to 100 parts by weight of flour.

The preparation of the promix may be carried out, for example, in the following manner: flour, tapioca modified starch, glutinous rice flour, powdered oil, and modified starch in the content range of 1 minute to 20 minutes, preferably 5 minutes to 15 minutes. Mixing for a minute to provide a powder raw material, soybean oil is mixed with the mixed powder raw material and mixed for 5 minutes to 45 minutes, preferably 10 minutes to 30 minutes, these mixed raw materials about 5 to 15 mesh, Preferably, the mixture may be mixed once again by passing through about 10 meshes to keep the mixing degree of fats and oils constant.

The premix may include various additional ingredients according to the preference, for example, may further include one or more selected from the group consisting of black sesame, salt (for example, purified salt), but is not limited thereto. The addition amount of these additional components can be suitably adjusted according to preference.

Another example of the present invention provides a dough containing the above-described promix and water of 40 to 70% by weight, preferably 45 to 65% by weight, more preferably 50 to 60% by weight, based on the weight of the promix. do.

The moisture content of the dough is very important in order to maintain a soft and chewy taste and to improve moldability and workability in cooking. As can be seen in Experimental Example 2 below, when the content of water in the dough exceeds 70% by weight, very dense dough is formed, resulting in low workability and formability, and when the content is lower than 50% by weight, the dough is too hard. Since it becomes difficult to obtain the desired texture, the content of water in the dough is preferably adjusted to the above range.

The water is not particularly limited, and may be, for example, purified water, and there is no particular limitation in water temperature, for example, water at room temperature.

The premix and the dough containing the same can be used for the production of various foods, preferably for the production of hotteok. When preparing hotteok with the premix or kneading material, a separate fermentation process is not necessary, thereby reducing time and effort, obtaining a smooth and chewy excellent texture, and maintaining proper strength and moisture content when forming hotteok. There is an advantage that can improve the formability and workability.

Another example of the present invention provides a method for producing a non-fermented hotteok using the premix. The method

Preparing a premix;

Preparing a dough by mixing 40 to 70% by weight of water with respect to the premix and the premix weight; And

Cooking the dough

It may include.

The method is described in more detail as follows. To the premix is added water at room temperature of 40 to 70% by weight relative to the weight of the premix and knead until the powder mass disappears. Dip the dough into pieces about 30 to 60g, spread out and wrap the hotteok 쨈 mix about 10 to 15g. At this time, hotteok 쨈 mix means a hotteokso commonly used, for example, may be a mixture of brown sugar, brown sugar, strong powder, glucose, peanut powder, roasted coconut, cinnamon powder, but is not limited thereto, Therefore, a desired material can be mixed and used.

Divide into a frying pan and bake the dough containing chop mix for 2 to 3 minutes per side using a common tool such as pressing or flipping, and bake it until it becomes brown. Cooking temperature is preferably about 130 to 180 ℃.

By using the premix and hotteok 쨈 mix as described above, you can easily make a chewy and soft hotteok at home while eliminating the inconvenience of going through the fermentation process of the existing hotteok.

Another example of the present invention provides a non-fermented hotteok prepared from the premix or dough.

As described above, the present invention can be easily made at home in a short time by supplementing the disadvantages of the existing Gapanhoteok and home premix through a non-fermentation process, and stored at room temperature in the premix state for up to one year when necessary It can be used every time to provide various convenience to consumers.

Non-fermented hotteok premix presented in the present invention powdered raw materials such as tapioca modified starch, glutinous rice, modified starch, respectively, so that no yeast is used compared to the existing hotteok, there is no fermentation process. It can be easily made by ordinary consumers in the molding, and the texture is also chewy and soft, so it has a better texture than the existing fermented hotteok so that it can be easily made and eaten at home. It is an advantageous invention that solves the problems and at the same time overcomes the difficulties in molding the dough and fermentation time of the existing Hotteok premix.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are intended to illustrate the present invention, but the scope of the present invention is not limited by them in any way.

Example  1-5

To determine the optimum chewy texture and smooth texture of tapioca modified starch and wheat flour, premix formulations were prepared at the following mixing ratios.

[Table 1] Premix Formulation Table (Unit: wt%)

division Example 1 Example 2 Example 3 Example 4 Example 5 Gravity component (Q1) 55 50 45 40 35 Sun Mix (Samyang Genex) 10 15 20 25 30 Sun Cream (Samyang Genex) 7 7 7 7 7 Glutinous Rice Flour 10 10 10 10 10 Powder Maintenance P (Samyang Well Food) 8 8 8 8 8 Soybean oil (Samyang Wellfood) 10 10 10 10 10 system 100 100 100 100 100

Test Example  One

After preparing the dough by adding 60% by weight of water to the blend of Example 1-5, the elasticity of the dough according to the tapioca modified starch and flour content was measured using a texture analyzer (TA-XT2i, Stable micro system) It was. The hardness of the dough was measured based on the force applied during pressing through the analysis of Hardness. In addition, the hardness of the dough was measured through the analysis of Chewiness, indicating the influence of the softness of the dough. Is the weight (g) applied per unit area.

If the value of Hardness is high through the texture analyzer, it means that the dough has a high physical property. The value of Chewiness is an auxiliary factor of Hardness. If this value is high, the property of dough is tough.

[Table 2] Hardness and chewiness values according to the premix formulation table (unit: g)

division Number of times Example 1 Example 2 Example 3 Example 4 Example 5 Hardness One 518.34 602.36 505.84 536.23 643.15 2 621.36 560.19 514.14 570.67 664.23 3 642.67 614.64 574.88 562.23 635.14 Average 594.12 592.39 531.62 556.37 647.50 Chewiness One 501.22 546.74 471.89 502.35 589.45 2 548.06 521.45 498.70 367.48 596.34 3 505.28 570.11 505.37 469.88 556.32 Average 518.19 546.10 491.98 446.57 580.70

Through the above results, the premix of the present invention showed relatively soft physical properties, and in particular, the blend of Example 3 and Example 4 was found to be softer. Of these, the formulation of Example 3, which is least affected by Hardness while using the smallest amount of modified starch, was used in the following test examples.

Test Example  2

Based on the formulation of Example 3, by determining the hardness and chewiness value according to the amount of added hydrolysis relative to the mass of the formulation to determine the most suitable range of hydrolysis.

[Table 3] Differences in Hardness and Chewiness According to Changes in Hydrogen Amount (wt%) to Formulation Mass (Unit: g)

division Number of times 40 wt% 50 wt% 60 wt% 70 wt% Hardness One 1449.31 866.30 505.84 258.32 2 1555.03 820.65 514.14 243.34 3 1776.65 898.02 574.88 265.45 Average 1593.63 861.65 531.62 255.70 Chewiness One 1105.00 836.82 471.89 193.13 2 1384.98 711.37 498.70 188.56 3 1610.27 768.28 505.37 199.36 Average 1336.75 772.15 491.98 193.68

As can be seen in Table 3, in the selection of the appropriate Hardness and chewiness according to the change in the amount of hydrolysis, the degree of dough was suitable up to 70% by weight relative to the weight of the formulation. In addition, it was confirmed that the amount of hydrolyzate of 60% by weight has the most suitable hardness and chewiness.

Test Example  3

The blend of Example 3 and the blend of Comparative Example (see Table 4) were used to compare the Hardness and Chewiness according to the modified starch content.

Formulation ratio of the formulation of Example 3 and Comparative Example was as shown in Table 4 below, after kneading by adding 60% by weight of water relative to the weight of the formulation, compared to Hardness and Chewiness and the results are shown in Table 5.

[Table 4] Compounding ratio of Comparative Example and Example 3 (unit: weight%)

division Comparative example Example 3 Gravity component (Q1) 20 45 Sun Mix (Samyang Genex) 40 20 Sun Cream (Samyang Genex) 12 7 Glutinous Rice Flour 10 10 Powder Maintenance P (Samyang Well Food) 8 8 Soybean oil (Samyang Wellfood) 10 10 system 100 100

[Table 5] Hardness and chewiness values according to compounding ratio (unit: g)

division Number of times Comparative example Example 3 Hardness One 4334.37 505.84 2 4280.00 514.14 3 4436.60 574.88 Average 4350.32 531.62 Chewiness One 2964.56 471.89 2 2889.57 498.70 3 2932.91 505.37 Average 2929.01 491.98

As shown in Table 5, when the modified starch was used in about two times the amount of flour as in Comparative Example, compared with the case of Example 3, Hardness was about 10 times higher, and Chewiness was also on average about 6 times It can be seen that it appears high. These results indicate that when the content of modified starch is used in excess of the scope of the present invention, the shape of the dough becomes hard to achieve a smooth texture, and it is advantageous to make the content of modified starch within the scope of the present invention. To show.

Test Example  4

When cooking the dough prepared by adding 60% by weight of water to the formulation of Example 3 and Comparative Example in a frying pan (cooking temperature: 130 to 180 ℃, cooking time about 2-3 minutes each) Hardness and chewiness of each dough The values of were compared .

[Table 6] Hardness and chewiness values during cooking (unit: g)

division Number of times Comparative example Example 3 Hardness One 19529.35 6684.35 2 19825.59 6193.25 3 24523.03 5892.33 Average 21292.66 5656.64 Chewiness One 21037.26 2461.56 2 21028.55 2586.02 3 30267.26 2325.32 Average 24111.02 2457.63

Comparing the values of Hardness and chewiness of the cooked final products of the above two doughs, the comparative example has physical properties about 3.7 times harder than Example 3, and the chewiness also shows a tough texture of about 9.7 times or more. Can be.

Test Example  5

Sensory evaluation of the non-fermented hotteok cooked as in Experiment 4 was carried out.

The sensory evaluation was conducted on 50 sensory evaluation personnel based on the five-point measurement method.

[Table 7] Sensory Evaluation of Nonfermented Hotteok

Evaluation item Comparative example Example 3 Chewy symbol 3 4.4 Smooth symbol 1.3 4.2 Symbol of overall taste 2.4 4.2

In the case of the comparative example, even when using a large amount of modified starch, both the chewy and the soft taste were found to fall significantly compared to the example, and the overall taste was also very low. On the other hand, in the case of Example 3, the starch used in the comparative example was reduced by about 50%, and the chewy texture, the soft texture, and the overall taste were found to have high scores.

Claims (10)

100 parts by weight of flour, 10 to 100 parts by weight of tapioca modified starch, 10 to 60 parts by weight of glutinous rice flour, 2 to 30 parts by weight of powdered oil, 2 to 30 parts by weight of modified starch excluding tapioca modified starch, and 2 to 30 parts by weight of soybean oil. Premix included. The method of claim 1, The content of the tapioca modified starch is 40 to 70 parts by weight based on 100 parts by weight of flour. The method of claim 1, The modified starch except for the tapioca modified starch is one or more modified starches selected from the group consisting of potato starch, wheat starch, waxy corn starch, corn starch, rice starch and glutinous rice starch. The method of claim 1, The modified starch except for the tapioca modified starch and the tapioca modified starch is each independently selected from the group consisting of acetylated starch, etherified starch, and esterified starch. The method of claim 4, wherein The tapioca modified starch is an etherified starch of tapioca, and the modified starch except for the tapioca modified starch is one or more esters selected from the group consisting of potato starch, wheat starch, waxy corn starch, corn starch, rice starch, and glutinous rice starch. The prestar, which is the starch. The premix according to any one of claims 1 to 5, wherein the premix is for producing non-fermented hotteok. The dough comprising a premix of any one of claims 1 to 5, and 40 to 70% by weight of water relative to the weight of the premix. The method of claim 7, wherein The dough is a dough for producing non-fermented hotteok. Preparing a premix of any one of claims 1 to 5; Preparing a dough by mixing 40 to 70% by weight of water with respect to the premix and the premix weight; And Cooking the dough Non-fermented hotteok manufacturing method comprising a. A non-fermented hotteok prepared from the premix of any one of claims 1 to 5.