KR20110080488A - A red bean chinese stuffed pancake filling manufacture method - Google Patents
A red bean chinese stuffed pancake filling manufacture method Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- 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
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- 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
Description
본 발명은 호떡소에 관한 것으로서, 더욱 상세하게는 비타민 및 탄수화물 성분이 풍부하여 이뇨작용 및 붓기나 만성신장염의 치료에 효과를 갖고 있는 팥을 주재료로 하여 남녀노소 누구에게나 건강식으로 선호받을 수 있도록 하는 팥 호떡소 제조방법에 관한 것이다.The present invention relates to hotteokso, more specifically, it is rich in vitamins and carbohydrates, and red beans having an effect on the treatment of diuretic effect and swelling or chronic nephritis as a main ingredient to be favored as a healthy food for anyone of all ages. It relates to a method of producing red bean hotteokso.
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 호떡 취식에서의 문제점을 개선하기 위해 제안된 것으로서, 녹말 등의 탄수화물 및 단백질이 다량 함유되어진 팥을 주재료로 하되 제조 과정에서 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 in order to improve the problems in the conventional hotteok eating, a red bean containing a large amount of carbohydrates and proteins such as starch, but the main ingredient is maintained without altering and destroying the components in the manufacturing process The purpose is to make the hotteokso can be made to be used as a nutritional food for all ages.
상기 목적을 이루기 위한 본 발명의 팥을 주재료 하는 호떡소 제조방법은, 팥을 세척수로 세척하는 팥 세척단계; 상기 세척되어진 팥을 냄비에 담고 충분히 잠길정도로 물을 부은 후 냄비를 가열하여 팥을 삶아주는 팥 삶기단계; 상기 삶아진 고온 상태의 팥을 걸름망에 담아서 주걱으로 으깨어 주어 껍질은 걸름망에 걸러져서 분리되고 앙금이 얻어지도록 하는 껍질 제거단계; 상기 걸름망을 통과하여 얻어진 팥앙금 50~80중량%에 설탕 10~30중량%, 물엿 5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%를 각각 혼합하는 재료 혼합단계; 상기 혼합이 이루어진 재료들간 혼합이 잘되게 하기 위하여 100-110℃까지 온도를 상승시켜 끓인 다음 65℃까지 온도를 낮추고 팥앙금의 성분 파괴 및 변질을 방지하기 위하여 당도가 70brix이상이 될때 까지 진공농축으로 20~30분간 농축하는 진공농축단계;를 포함하는 것을 특징으로 한다.Hotteokso manufacturing method of the main ingredient of the present invention to achieve the above object, red bean washing step of washing the red beans with washing water; The red beans boiled step of pouring the washed red beans in a pot and pour enough water to immerse the pot and then heat the pot to boil the red beans; Removing the peeled red beans of the boiled high-temperature state in a strainer and mashing with a spatula to separate the strain and obtain sediments; 50-80% by weight of the red bean paste obtained by passing through the strainer, 10-30% by weight of sugar, 5-20% by weight syrup, 0.1-1% by weight of refined salt, 0.1-0.5% by weight of cinnamon powder, respectively; In order to make the mixing between the materials well mixed, increase the temperature to 100-110 ℃ to boil and then lower the temperature to 65 ℃ and in order to prevent the component destruction and deterioration of the components of red bean paste 20 ~ 20 ~ vacuum concentration until the sugar concentration is 70 brix or more It is characterized in that it comprises a; vacuum concentration step of concentrating for 30 minutes.
이러한 본 발명에 의해 제조된 팥 호떡소는, 인체에 유익한 비타민 및 탄수화물이 다량 함유되어 있는 팥 성분이 주재료로 함유되어짐으로 인해 이뇨작용 및 부기나 만성신장염의 치료에 효과를 나타내며, 또한 취식시 포만감을 주어 건강증진 및 다이어트 효과를 나타낼 수 있게 된다.The red bean hotteok prepared by the present invention is effective in the treatment of diuresis and swelling or chronic nephritis due to the red bean component containing a large amount of vitamins and carbohydrates beneficial to the human body as a main ingredient, and also satiety during eating Given the health promotion and diet can be shown.
특히, 제조과정에서 진공농축을 실시함으로서 호떡소의 당도를 극대화 함과 동시에 기능성 재료의 혼합 내지 첨가가 이루어지게 됨으로 탄수화물 성분의 파괴 및 변질이 최소화 되어질 수 있게 되어 호떡의 취식감을 향상시킬 수 있게 된다.In particular, by performing the vacuum concentration during the manufacturing process to maximize the sweetness of hotteokso and the mixing or addition of the functional material is made so that the destruction and alteration of carbohydrate components can be minimized to improve the eating of the 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 발명 팥 호떡소의 제조과정 순서도1 is a flow chart of the manufacturing process of the present invention red bean hotteokso
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 팥 호떡소 제조과정을 도 1의 순서도를 통해 살펴보면 다음과 같다.Looking at the manufacturing process of red bean hotteokso according to an embodiment of the present invention through the flow chart of FIG.
<1단계 : 팥 세척><Step 1: Wash Red Beans>
먼저, 주재료가 될 팥을 세척수로 깨끗이 세척하여 표면에 이물질을 제거함으로서 재료를 준비하게 된다.First, the material is prepared by removing the foreign matter on the surface by washing the red beans to be the main material with clean water.
이때, 세척이 이루어진 팥을 5% 농도의 식초에 5~10분 동안 담가두게 되면, 이후의 껍질제거과정에서 껍질 제거가 보다 용이하게 이루어질 수 있게 된다.At this time, if the soaked red beans are soaked for 5 to 10 minutes in the vinegar of 5% concentration, it is possible to more easily remove the peel in the subsequent peeling process.
<2단계 : 팥 삶기><Step 2: Boil Red Beans>
이와 같이 세척이 이루어진 팥을 냄비에 담고 충분히 잠길정도로 물을 부은 후 냄비를 100~120℃의 온도에서 10~30분동안 가열하여 팥을 삶아주게 된다.Put the washed red beans in the pot and pour enough water to immerse enough to boil the red beans by heating the pot for 10-30 minutes at a temperature of 100 ~ 120 ℃.
이때, 물이 끓어 오르면 바로 물만 따라 버리고 다시 물을 부어 팥이 푹 무를때 까지 삶아주도록 함이 바람직하다.At this time, when the water boils, it is preferable to immediately pour the water and pour water again until the red beans are softly boiled.
<3단계 : 껍질 분리>Step 3: Peel Off
이후, 삶아진 고온 상태의 팥을 걸름망에 담아서 주걱으로 으깨어 주어 껍질은 걸름망에 걸러져서 분리되고 앙금이 얻어지도록 하는 껍질 분리단계를 실시하게 된다.After that, the boiled red beans are put in a strainer, crushed with a spatula, and the shell is filtered through the strainer to separate and obtain a sediment.
특히, 삶은 팥이 식기 전에 주걱으로 반 정도 으깨고 나머지는 물을 조금씩 부으면서 고운체로 걸러 껍질은 버리고 고운 앙금만이 얻어지도록 하게 된다.In particular, the boiled red beans are crushed in half with a spatula before they cool down, and the rest is poured with a little water and filtered through a fine sieve so that only the fine sediment is obtained.
<4단계 : 재료혼합><Step 4: Mixing Materials>
그리고, 얻어진 팥 앙금에 물엿, 정제염, 계피가루 등의 혼합물을 혼합시키게 된다.Then, a mixture of starch syrup, refined salt and cinnamon powder is mixed with the obtained red bean sediment.
즉, 이때에는 팥앙금 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, at this time, the mixture is made in the range of 50 to 80% by weight of red bean paste, 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 첨가시킴으로서, 호떡의 취식 시 호떡소가 쉽게 흘러내리는 현상을 방지토록 함이 바람직하다.In addition, Xanthan Gum and gluten powder are further added in an amount of 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 100-120℃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 100-120 ℃ and boil it, then lower the temperature to 65 ℃ and concentrate for 20-30 minutes by vacuum concentration to prevent the browning and destruction of 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 팥 호떡소는 호떡반죽에 넣어지기 전에 자외선 조사를 통해 상기 재료혼합 및 진공농축과정에서 유입될 수 있는 이물질에 대한 멸균작업이 이루어지게 된다.In addition, the finished red bean paste is made sterilized for the foreign substances that can be introduced during the mixing and vacuum concentration process through the ultraviolet irradiation before being put into the hot dough 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 팥 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 genus Lactococcus (Lactococcus) Lactobacillus of Lactobacillus by adding 1 to 2% by weight alone or mixed to 100 wt% To enhance functionality.
특히, 락토바실러스 속의 유산균은 내산성성과 대담즙성이 강하기 때문에 팥 성분의 변질을 방지하는 기능을 수행할 수 있게 된다.
In particular, lactic acid bacteria of the genus Lactobacillus is strong because of the acid resistance and bile can be able to perform the function of preventing the deterioration of the red bean component.
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 팥 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 the red bean scent of hotteokso contained in the hotteok. At this time, high viscosity is maintained due to the content of xanthan gum and gluten powder. Falling phenomenon can be prevented.
특히, 이러한 본 발명의 호떡소는 주재료인 팥 성분으로 인해 인체에 유익한 풍부한 탄수화물 및 비타민이 다량 함유되어져 있음으로, 남녀노소 누구나 영양식 및 건강식으로 대용되어질 수 있게됨을 알 수 있다.
In particular, the hotteokso of the present invention contains abundant carbohydrates and vitamins that are beneficial to the human body due to the red bean 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 팥 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 is obvious that the process for preparing red bean hotteokso of the present invention may be variously modified and implemented by those skilled in the art.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시예들은 본 발명의 첨부된 특허청구범위안에 포함된다 할 것이다.However, 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 세척되어진 팥을 냄비에 담고 충분히 잠길정도로 물을 부은 후 냄비를 가열하여 팥을 삶아주는 팥 삶기단계;(ST 2)
상기 삶아진 고온 상태의 팥을 걸름망에 담아서 주걱으로 으깨어 주어 껍질은 걸름망에 걸러져서 분리되고 앙금이 얻어지도록 하는 껍질 제거단계;(ST 3)
상기 걸름망을 통과하여 얻어진 팥앙금 50~80중량%에 설탕 10~30중량%, 물엿 5~20중량%, 정제염 0.1~1중량%, 계피가루 0.1~0.5중량%를 각각 혼합하는 재료 혼합단계;(ST 4)
상기 혼합이 이루어진 재료들간 혼합이 잘되게 하기 위하여 100-120℃까지 온도를 상승시켜 끓인 다음 65℃까지 온도를 낮추고 팥앙금의 성분 파괴 및 변질을 방지하기 위하여 당도가 70brix이상이 될때 까지 진공농축으로 20~30분간 농축하는 진공농축단계;(ST 5)
를 포함하는 것을 특징으로 하는 팥 호떡소 제조방법.Red beans washing step to wash the red beans with washing water; (ST 1)
Put the washed adzuki beans into a pot, pour enough water to immerse the water, and then heat the pot to boil adzuki beans; (ST 2)
Put the boiled red bean in the strainer and crush it with a spatula to remove the shell so that the shell is separated by the strainer and sediment is obtained; (ST 3)
50-80% by weight of red bean paste obtained by passing through the strainer, 10-30% by weight of sugar, 5-20% by weight syrup, 0.1-1% by weight of refined salt, 0.1-0.5% by weight of cinnamon powder, respectively; ST 4)
In order to make the mixing between the materials well mixed, increase the temperature to 100-120 ℃ to boil and then lower the temperature to 65 ℃ and vacuum concentration until the sugar content is 70 brix or more in order to prevent the component destruction and deterioration of red bean sediment 20 ~ 20 ~ Concentrating vacuum for 30 minutes; (ST 5)
Red bean hotteok production method comprising a.
상기 팥 세척단계(ST 1)에서는, 세척이 이루어진 팥을 5% 농도의 식초에 5~10분 동안 담가 놓는 것을 특징으로 하는 팥 호떡소 제조방법.The method according to claim 1,
In the red bean washing step (ST 1), red bean hotteokso manufacturing method characterized in that the soaked red bean is soaked for 5 to 10 minutes in a vinegar of 5% concentration.
상기 재료 혼합단계(ST 4)에서는, 호떡소의 기능성 증대를 위한 실리움허스크(Psyllium Husk)가 첨가되어짐을 특징으로 하는 팥 호떡소 제조방법.The method according to claim 1,
In the step of mixing the material (ST 4), a method of producing red bean hotteok, characterized in that the addition of psyllium husk (Psyllium Husk) for increasing the functionality of the hotteok.
상기 재료 혼합단계(ST 4)에서는, 호떡소의 점도 증가를 위해 쟁탄검(Xanthan Gum) 및 글루텐 분말이 더 첨가되어짐을 특징으로 하는 팥 호떡소 제조방법.The method according to claim 1 or 3,
In the material mixing step (ST 4), xanthan gum and gluten powder are further added to increase the viscosity of hotteokso.
상기 진공농축단계(ST 5) 후에는 조리된 팥 호떡소의 멸균력 증대를 위해 자외선을 쬐어주는 자외선 방사단계(ST 6)가 추가로 실시되어짐을 특징으로 하는 팥 호떡소 제조방법.The method according to claim 1,
After the vacuum concentration step (ST 5), the red bean hotteok production method characterized in that the ultraviolet radiation step (ST 6) for exposing ultraviolet rays to increase the sterilization power of the cooked red bean hotteokso is further performed.
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 팥 호떡소 제조방법.The method according to claim 5,
After the ultraviolet radiation step (ST 6), a lactobacillus adding step (ST 7) is added to the Lactobacillus genus Lactobacillus, Lactobacillus genus alone or mixed to the hotteokok material is added.
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