KR20120037542A - Manufacturing method of the chinese stuffed pancake - Google Patents
Manufacturing method of the chinese stuffed pancake Download PDFInfo
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- KR20120037542A KR20120037542A KR1020100099056A KR20100099056A KR20120037542A KR 20120037542 A KR20120037542 A KR 20120037542A KR 1020100099056 A KR1020100099056 A KR 1020100099056A KR 20100099056 A KR20100099056 A KR 20100099056A KR 20120037542 A KR20120037542 A KR 20120037542A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000012771 pancakes Nutrition 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims description 16
- 238000004898 kneading Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- YEFOAORQXAOVJQ-RZFZLAGVSA-N schisandrol a Chemical compound C1[C@H](C)[C@@](C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-RZFZLAGVSA-N 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 5
- 235000009566 rice Nutrition 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000010257 thawing Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- YEFOAORQXAOVJQ-UHFFFAOYSA-N wuweizischun A Natural products C1C(C)C(C)(O)CC2=CC(OC)=C(OC)C(OC)=C2C2=C1C=C(OC)C(OC)=C2OC YEFOAORQXAOVJQ-UHFFFAOYSA-N 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000013441 quality evaluation Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 230000002269 spontaneous effect Effects 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Confectionery (AREA)
Abstract
본 발명은 호떡의 제조방법에 관한 것으로, 더욱 상세하게는 기름에 굽거나 튀기지 않고 조리되는 것으로서 조리된 호떡을 실온에서 보관하여도 변질되지 않고 냉동보관하다가 해동하여 사용하여도 쫄깃쫄깃한 맛을 내는 호떡 본래의 형상과 느낌을 그대로 유지할 수 있는 호떡의 제조방법에 관한 것으로, 본 발명의 목적은 제조된 호떡이 실온에서 4~5일에서도 변질되지 않고, 냉동보관하다가 사용시 해동하여도 호떡 본질의 쫄깃쫄깃한 맛을 그대로 유지하고, 더구나 기름에 굽거나 튀기지 않고 구워서 제조되는 호떡으로 첨가제를 사용하지 않고 찹쌀떡과 같은 쫄깃쫄깃하고 단백한 맛을 그대로 유지할 수 있는 호떡을 제조하는 방법을 제공하는 데 있다.The present invention relates to a method of manufacturing hotteok, and more particularly, hotteok, which is cooked without baking or frying in oil, has a chewy taste even when stored and stored at room temperature without deterioration. The present invention relates to a method for preparing hotteok, which can maintain its original shape and feel. The object of the present invention is that the prepared hotteok does not deteriorate even at room temperature for 4 to 5 days, and is frozen even after thawing during use. It is to provide a method of manufacturing hotteok that can maintain the taste as is, and furthermore, it is a hotteok prepared by baking without baking or frying in oil, without the use of additives to maintain the chewy and proteiny taste, such as glutinous rice cake.
Description
본 발명은 호떡의 제조방법에 관한 것으로, 더욱 상세하게는 기름에 굽거나 튀기지 않고 조리되는 것으로서 조리된 호떡을 실온에서 보관하여도 변질되지 않고 냉동보관하다가 해동하여 사용하여도 쫄깃쫄깃한 맛을 내는 호떡 본래의 형상과 느낌을 그대로 유지할 수 있는 호떡 및 그 제조방법에 관한 것이다.The present invention relates to a method of manufacturing hotteok, and more particularly, hotteok, which is cooked without baking or frying in oil, has a chewy taste even when stored and stored at room temperature without deterioration. It relates to a hotteok and a method for manufacturing the same, which can maintain their original shape and feel.
일반적으로 호떡은 예전부터 남녀노소 구분없이 누구나 즐기는 간식거리의 일종으로 즐겨먹던 기호의 식품의 일종이다.In general, hotteok is a kind of snack food that everyone enjoys as a snack that everyone enjoys regardless of age or gender.
상기 호떡의 일반적인 제조과정은 주원료인 밀가루에 찹쌀분말, 포도당, 소금, 계란, 파우더 등을 일정 비율로 배합하고, 상기 배합물과 미지근한 물로 찰지게 반죽을 해서 만들고, 상기 반죽물을 일정크기로 떼어서 그 속에 설탕과, 땅콩 알갱이, 참깨 등으로 이루어진 고명(이하, '소'라 칭함)을 넣은 후 이를 열판에서 굽는 과정을 통해 호떡이 만들어진다.The general manufacturing process of the hotteok is made by mixing glutinous rice powder, glucose, salt, eggs, powder, etc. in the flour as the main raw material at a predetermined ratio, kneading the mixture with lukewarm water, and making the dough into a certain size to remove the dough. The hot cake is made by putting a garnish made of sugar, peanut grains, and sesame seeds (hereinafter referred to as 'cow') and baking it on a hotplate.
근래에는 웰빙시대라 하여 현대인들이 건강에 대한 관심이 증대됨에 따라 단순한 허기를 때우는 정도의 간식거리가 아닌 건강적인 측면에서도 이를 만족할 수 있는 호떡을 만들려고 노력하고 있고, 이를 위해 다양한 종류의 호떡이 제공되고 있다.In recent years, as the age of well-being increases the interest of health, modern people are trying to make hotteok that can satisfy not only snacks but also health aspects. It is becoming.
그러나 종래에 제공되는 호떡은 밀가루나 밀가루와 찹쌀가루를 섞어 반죽하여 호떡을 만들기 때문에 열기가 빠진 상태인 식은 후에는 딱딱하고 밀가루 냄새가 많이 나며, 식은 후 다시 데워서 전혀 먹을 수 없으며, 설령 먹더라도 그 맛이 많이 떨어지는 문제점이 있었다.However, the hotteok provided in the past kneaded with flour or flour and glutinous rice flour to make hotteok so that the heat is missing after cooling down, it smells hard and floury, it is warmed up after cooling and can not be eaten at all. There was a problem that the taste falls a lot.
아울러, 종래의 호떡 소는 주원료가 설탕으로 이루어진 당분을 많이 함유하고 있기 때문에 당뇨병 환자 또는 비만자, 다이어트 여성들과 같이 특정인은 호떡의 섭취에 제약되는 제품 경쟁력을 약화시키는 문제점이 있었다.In addition, since the conventional hotteok cow contains a lot of sugar composed of sugar as a main ingredient, such as diabetics or obese people, diet women have a problem in weakening the product competitiveness restricted to the intake of hotteok.
또한, 상기 호떡은 설탕 등에 의한 당분을 많이 함유함에 따라 상기 호떡을 섭취 후에는 양치를 해야 충치예방이되나 상기 호떡은 간식거리의 일종으로 이는 외부에서 주로 섭취함에 따라 양치가 힘들어, 충치발생에 대한 위험성을 안고 섭취하는 문제점이 있었다.In addition, since the hotteok contains a lot of sugar due to sugar, etc. after ingesting the hotteok should be brushed to prevent tooth decay, but the hotteok is a kind of snack street, which is difficult to brush the teeth by ingesting mainly from outside, There was a problem intake with risk.
본 발명은 상기의 문제점을 해결하기 위해 제안하는 것으로서, 본 발명의 목적은 제조된 호떡이 실온에서 4~5일에서도 변질되지 않고, 냉동보관하다가 사용시 해동하여도 호떡 본질의 쫄깃쫄깃한 맛을 그대로 유지하고, 더구나 기름에 굽거나 튀기지 않고 구워서 제조되는 호떡으로 첨가제를 사용하지 않고 찹쌀떡과 같은 쫄깃쫄깃하고 단백한 맛을 그대로 유지할 수 있는 호떡을 제조하는 방법을 제공하는 데 있다.The present invention proposes to solve the above problems, an object of the present invention is to maintain the chewy taste of hotteok essence even if the hotteok prepared is not deteriorated even at room temperature 4-5 days, even if thawed during use. In addition, it is to provide a method of producing hotteok that can be maintained without the use of additives as a hotteok prepared by baking without frying or frying in oil without the use of additives, such as glutinous rice cakes.
본 발명의 구성에 있어 밀가루 100중량부에 대하여 100℃의 물 10~30중량부를 혼합하여 1차 반죽물을 반죽하는 단계;와, 상기 1차 반죽물을 반죽한 후 10℃이하에서 상기 반죽물에 열을 식혀 반죽물 100중량부에 대하여 막걸리, 물 및 밀가루를 1.5 : 1 : 2 비율로 혼합하여 20~25℃에서 3일간 숙성한 발효된 효소를 2~5중량부를 혼합하여 반죽기에서 3~4분 2차 반죽물을 반죽작업하는 단계;와, 상기 2차 반죽물을 25℃에서 2~3시간 자연발효하는 단계를 포함하는 것을 특징으로 하는 호떡의 제조방법을 제공한다.In the constitution of the present invention, the step of kneading the first dough by mixing 10 to 30 parts by weight of water at 100 ℃ with respect to 100 parts by weight of flour; And, after kneading the first dough and the dough below 10 ℃ Cool the heat to 100 parts by weight of kneaded rice wine, water and flour in a 1.5: 1: 2 ratio by mixing 2 ~ 5 parts by weight of fermented enzymes aged for 3 days at 20 ~ 25 ℃ 3 ~ 3 ~ Step of kneading the second dough kneading 4 minutes; and provides a method of producing hotteok comprising the step of spontaneous fermentation of the secondary dough at 25 ℃ for 2 to 3 hours.
이상과 같이 본 발명의 호떡제조방법에 따르면 본 발명의 호떡제조방법은 기름에 굽거나 튀기지 않고 철판에 구워 요리하여 기름의 트랜스 지방성분이 전혀 없으며, 이스트 등과 같은 첨가제를 사용하지 않아 건강식품으로 제공할 수 있는 효과를 가지며, 간이식사대용식인 호떡관련 식품의 효율적 대량생산을 용이하게 하며, 이의 방법으로 제조된 호떡은 우리나라 고유의 음식인 떡을 이용한 가공품으로서, 기존의 가공식품들이 가지는 단점을 보완해 주며, 다수의 소비자들이 언제 어디서나 용이하게 즐길 수 있는 식품가공품으로서의 역할을 한다.According to the method of manufacturing hotteok of the present invention as described above, the method of manufacturing hotteok of the present invention is cooked by baking on an iron plate without baking or frying in oil, so that there is no trans fat component of oil, and it is provided as a health food without using additives such as yeast. It has the effect that can be made, and facilitates the efficient mass production of hotteok-related foods, which is a simple dietary supplement, and the hotteok manufactured by this method is a processed product using rice cake, which is Korean's own food, and complements the disadvantages of conventional processed foods. It serves as a processed food product that can be easily enjoyed by many consumers anytime, anywhere.
상기한 목적을 달성하기 위해 하기와 같은 상세한 설명 및 도면을 통해 상세히 설명한다.
In order to achieve the above object will be described in detail through the following detailed description and drawings.
본 발명의 구성은 밀가루 100중량부에 대하여 100℃의 물 10~30중량부를 혼합하여 1차 반죽물을 반죽하는 단계;와, 상기 1차 반죽물을 반죽한 후 10℃이하에서 상기 반죽물에 열을 식혀 반죽물 100중량부에 대하여 막걸리, 물 및 밀가루를 1.5 : 1 : 2 비율로 혼합하여 20~25℃에서 3일간 숙성한 발효된 효소를 2~5중량부를 혼합하여 반죽기에서 3~4분 2차 반죽물을 반죽작업하는 단계;와, 상기 2차 반죽물을 25℃에서 2~3시간 자연발효하는 단계를 포함하는 것을 특징으로 하는 호떡의 제조방법을 제공한다.
The constitution of the present invention comprises mixing 10-30 parts by weight of water at 100 ° C. with respect to 100 parts by weight of wheat flour; and kneading the primary dough; and after kneading the primary dough, the dough at 10 ° C. or less. Cool the heat and mix the rice wine, water and flour at a ratio of 1.5: 1 to 2 with respect to 100 parts by weight of the dough, mix 2 to 5 parts by weight of fermented enzymes aged at 20 to 25 ° C. for 3 days. The second step of kneading the dough; and Provides a method of producing hotteok, comprising the step of spontaneous fermentation of the secondary dough at 25 ℃ for 2 to 3 hours.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
(1차 반죽물)(Primary dough)
1차 반죽물은 주원료인 밀가루에 일정량의 효소를 첨가하여, 반죽물의 원활한 발효 및 호떡을 가열시켜 일정 시간 경과됨에 따라 식혀지더라도 부드러운 상태를 유지하도록 한다.The primary dough is to add a certain amount of enzyme to the flour, the main raw material, to smooth the fermentation of the dough and heated hotteok to maintain a soft state even after cooling for a certain time.
먼저, 밀가루 100중량부에 대하여 100℃의 물 10~30중량부를 혼합하여 1차 반죽물을 반죽하는 단계를 거치며, 100℃의 뜨거운 물을 투입시 조금씩 조금씩 투입하면서 밀가루 반죽의 적당함을 조절하면서 투입하게 된다.First, the step of kneading the first dough by mixing 10 ~ 30 parts by weight of water at 100 ℃ with respect to 100 parts by weight of wheat flour, while adjusting the appropriateness of the dough while adding a little by little when adding hot water of 100 ℃ Will be committed.
이렇게 100℃의 물을 투입한 밀가루에 반죽을 하여 1차 반죽물을 만들고, 열기가 있는 반죽물을 식히기 위해 10℃ 이하의 냉장보관장소에서 반죽물의 온도가 25~30℃로 떨어지도록 소정의 시간동안 보관하게 된다.In this way, the dough is kneaded in the flour into which the water of 100 ° C. has been added to make the first dough, and the temperature of the dough drops to 25 to 30 ° C. in a refrigerated storage area of 10 ° C. or lower to cool the dough with heat. Will be stored for a while.
이에, 상기 1차 반죽물 100중량부에 대하여 막걸리, 물 및 밀가루를 1.5 : 1 : 2 비율로 혼합하여 20~25℃에서 3일간 숙성한 발효된 효소를 2~5중량부를 혼합하여 반죽기에서 3~4분 2차 반죽물을 반죽작업하는 단계를 거치게 되며, 상기 발효된 효소 대신에 밀가루 100중량부에 막걸리 2~5중량부를 혼합하여 3일간 실온에서 숙성시킨 밑반죽물을 1차 반죽물에 투입하여 2차 반죽물을 제조하여 상기 2차 반죽물을 25℃에서 2~3시간 자연발효하는 단계를 거쳐 최종 반죽물을 제조하게 된다. 이때, 상기 밑반죽물을 1차 반죽물 100중량부에 대하여 2~5중량부를 투입하는 것이 바람직하다.
Thus, with respect to 100 parts by weight of the first kneading mixture Makgeolli, water and flour at a ratio of 1.5: 1: 2 and mixed with 2 to 5 parts by weight of fermented enzymes aged for 3 days at 20 ~ 25 ℃ 3 in a dough machine After kneading the second dough kneading ~ 4 minutes, instead of the fermented enzyme mixed with 2 to 5 parts by weight of rice wine to 100 parts by weight of flour, the dough dough aged at room temperature for 3 days to the first dough By preparing a secondary dough to prepare the final dough through the step of natural fermentation of the secondary dough at 25 ℃ for 2 to 3 hours. At this time, it is preferable to add 2 to 5 parts by weight of the base dough with respect to 100 parts by weight of the primary dough.
또한, 상기 발효된 효소 대신에 오미자와 백설탕을 1:1로 혼합하여 3일간 냉장보관하여 발효된 오미자추출물을 제조한 다음, 1차 반죽물 100중량부에 대하여 오미자추출물 5~10중량부를 혼합하여 사용하게 된다.In addition, instead of the fermented enzyme, Omizawa white sugar mixed 1: 1 to prepare the fermented Schizandra extract by refrigeration for 3 days, and then mixed 5 to 10 parts by weight of Schizandra extract against 100 parts by weight of the primary dough Will be used.
이때, 상기 오미자추출물을 5중량부 이하로 투입하게 되면 1차 반죽물의 숙성이 저하되어 쫄깃쫄깃한 성질이 사라지며, 10중량부 이상을 투입하면 오미자의 신맛이 증가하여 숙성후 요리된 호떡의 맛이 저하된다.
At this time, when the amount of Schizandra chinensis extract is added at 5 parts by weight or less, the maturation of the primary dough is reduced, and the chewy property disappears. When more than 10 parts by weight is added, the sour taste of Schizandra chinensis is increased. Degrades.
이렇게 발효된 최종 반죽물을 60~65g씩 나누어 적당량의 흑설탕을 넣어 호떡모양으로 성형한 다음, 16m/m의 철판으로 제작된 가스화덕에 230~240℃로 가열하여 5분간 뒤집기를 반복하여 기름에 굽거나 튀기지 않은 맛있는 호떡을 제조하게 된다.The fermented final dough was divided into 60 ~ 65g each and put an appropriate amount of brown sugar into hotteok shape.Then, heated to 230 ~ 240 ℃ in a gas stove made of 16m / m iron plate, and inverted for 5 minutes. You will make delicious hotteok that is not baked or fried.
최종 결과물인 발효된 효소를 첨가한 불에 구운 호떡(실시예), 비교예의 기름에 구운 호떡(비교예1) 및 튀긴 호떡(비교예2)에 대한 종합적 품질평가를 위해 관능검사를 실시하였으며, 관능검사를 위하여 실온은 25℃이며, 관계습도 60%로 공기 조절한 검사실에서 평가의 재현성을 높이기 위하여 숙련된 분석전문가 20?50세의 성인 6명을 선정하여 입맛의 관능검사를 실시하였으며, 배점기준을 상, 중 및 하로 나눠 각각 3, 2 및 1로 수치화하였으며, 관능검사 결과는 하기 표 1에 나타낸 바와 같다.Sensory tests were conducted for comprehensive quality evaluation of the fired hotteok (Example), the roasted hotteok (Comparative Example 1) and the fried hotteok (Comparative Example 2), which were added with the fermented enzyme as a final result. For sensory evaluation, room temperature was 25 ℃, and six adult adults aged 20 to 50 years were selected for the taste test in order to improve the reproducibility of the evaluation in an air-conditioned laboratory with a relative humidity of 60%. The standards were divided into 3, 2 and 1, respectively, divided into upper, middle and lower, and the sensory test results are shown in Table 1 below.
상기 표 1에 나타낸 바와 같이, 품질 평가 결과 실시예가 비교예보다 신맛, 떫은맛, 쓴맛이 약하여 가볍고, 단맛이 약간 느껴지는 부드러운 맛과 발효된 반죽물의 고유향이 더 나면서 자극취는 상대적으로 낮아 부드러운 것으로 나타난 것과 마찬가지로 관능검사에서도 실시예가 비교예보다 발효된 밀가루의 고유향이 더 나면서 맛 면에서도 부드러워 섭취하기에 적합한 것으로 나타났다.As shown in Table 1, as a result of the quality evaluation, the examples were lighter, weaker, and bitter than the comparative example, lighter, slightly sweeter, with a milder taste and inherent aroma of the fermented dough. In the sensory test, the examples were found to have better inherent aroma than the comparative example and were also suitable for intake in terms of taste.
상기에서 살펴본 바와 같이, 본 발명에 따른 막걸리만을 첨가하여 발효된 반죽물에 당화효소제인 막걸리를 첨가하고 발효시켜, 순수하게 밀가루와 막걸리만을 이용하여 발효비율이 증가하여 밀가루 발효의 고유향이 많이 생성되고, 자극취는 적어 훨씬 부드러운 것을 확인할 수 있었다.As described above, by adding only makgeolli according to the present invention, the fermented dough is added with fermented makgeolli, a saccharifying enzyme, and fermented, and the fermentation ratio is increased by using only flour and makgeolli. There was less irritation and much softer.
이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서, 이러한 구체적 기술은 단지 바람직한 실시양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 첨부된 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다.The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. It is therefore intended that the scope of the invention be defined by the claims appended hereto and their equivalents.
Claims (2)
상기 1차 반죽물을 반죽한 후 10℃이하에서 상기 반죽물에 열을 식혀 반죽물 100중량부에 대하여 막걸리, 물 및 밀가루를 1.5 : 1 : 2 비율로 혼합하여 20~25℃에서 3일간 숙성한 발효된 효소를 2~5중량부를 혼합하여 반죽기에서 3~4분 2차 반죽물을 반죽작업하는 단계;와,
상기 2차 반죽물을 25℃에서 2~3시간 자연발효하는 단계를 포함하는 것을 특징으로 하는 호떡의 제조방법.Mixing 10-30 parts by weight of water at 100 ° C. with respect to 100 parts by weight of flour, kneading the first dough; and,
After kneading the primary dough, the heat is cooled in the dough at 10 ° C. or less, and the rice wine, water, and flour are mixed at a ratio of 1.5: 1: 1 to 1.5 parts by weight of the dough, and aged at 20-25 ° C. for 3 days. Mixing 2-5 parts by weight of the fermented enzyme and kneading the second dough in a kneading machine for 3-4 minutes; and,
Method of producing hotteok comprising the step of naturally fermenting the secondary dough at 25 ℃ for 2 to 3 hours.
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