KR20130071902A - Method for making crepe - Google Patents

Method for making crepe Download PDF

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Publication number
KR20130071902A
KR20130071902A KR1020110139380A KR20110139380A KR20130071902A KR 20130071902 A KR20130071902 A KR 20130071902A KR 1020110139380 A KR1020110139380 A KR 1020110139380A KR 20110139380 A KR20110139380 A KR 20110139380A KR 20130071902 A KR20130071902 A KR 20130071902A
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KR
South Korea
Prior art keywords
crepe
pumpkin
seconds
brown rice
mixture
Prior art date
Application number
KR1020110139380A
Other languages
Korean (ko)
Inventor
이현우
Original Assignee
이현우
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이현우 filed Critical 이현우
Priority to KR1020110139380A priority Critical patent/KR20130071902A/en
Publication of KR20130071902A publication Critical patent/KR20130071902A/en

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    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • 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
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • 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
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

Abstract

PURPOSE: A manufacturing method of crepe is provided to use glutinous rice and brown rice as a main ingredient and pumpkin, purple sweet potatoes wormwood as a sub ingredient. CONSTITUTION: 10 g of steamed pumpkin is mixed with 40g of brown rice flour, 8g of corn starch and 8g of glutinous rice flour. The mixture is beaten. The mixture is mixed with 4g of fructose, 0.5g of salt and 40ml of warm water which is 22-25°C and the mixture is whipped to be made into dough. A frying pan is pre-heated at a temperature of 70-80°C for 10-12 seconds and the dough is put into the pan after oil is put into the pan. Instead of 10g of pumpkin, 10g of purple sweet potato is mixed. Instead of 10g of pumpkin, 10g of wormwood powder is mixed.

Description

Method for making Crepe

The present invention relates to a method of preparing crepe that can be very rich in nutrition and have anti-aging effects as well as anti-cancer effects.

As you may know, crepes are a kind of thinly baked pancake that is made by kneading most of the flour and baking them thinly on a hot frying pan or on a round plate to make a crepe sheet. It has been widely spread as a snack food with its contents rolled round.

In addition, the above crepe sheet is stacked several times, and the crepe sheet is sandwiched between the contents of cheese, ham, eggs, mushrooms or meat, or a variety of fruit syrups such as fresh cream, banana strawberry, etc. I also made the contents to taste.

However, in the above-mentioned conventional crepe manufacturing method, since the main raw material was made of wheat flour, the taste of the subsidiary material was delivered strongly, the chewy taste from the taste was not expected, the digestibility was not good, the nutrition was not evenly supplied to the human body, and the fragrance was not good. In addition, he could not easily feel full, causing overeating and having a poor taste.

The present invention is to solve the shortcomings of the conventional crepe manufacturing method, the main ingredients of crepe as glutinous rice and brown rice, and the health-friendly well-being food crepe selectively added sweet healthy pumpkin, purple sweet potato, mugwort It is to provide.

The present invention is to provide a sweet pumpkin crepe, purple sweet potato crepe, mugwort crepe for the realization of the above object, in particular, the main ingredients of brown rice flour, brown rice glutinous rice flour and corn starch, but the need for sweet pumpkin, purple sweet potato, mugwort Therefore, it is used as an optional material.

Crepe manufacturing method of the present invention can provide a very chewy taste by the components of brown rice glutinous rice and brown rice, the digestion is enhanced, the nutrition is evenly supplied to the human body, and the texture is good and healthy sweet pumpkin, purple sweet potato, mugwort Because it is added as a healthy food is not only very useful as a substitute food well-being can be widely contributed to the national health promotion.

1 is a photograph of a crepe prepared by the present invention.
Figure 2 is a photograph of a state such as a fruit placed on the crepe.
Figure 3 is a photograph of a well-being food according to the present invention.

The present invention will produce sweet pumpkin crepes, purple sweet potato crepes, mugwort crepes.

First, a method for preparing sweet pumpkin crepes will be described.

Prepare brown rice flour, brown rice glutinous rice flour, lukewarm water, fructose, salt, corn starch and sweet pumpkin.

10g boiled sweet pumpkin, 40g brown rice flour, 8g corn starch, 8g brown rice glutinous rice together, put them in a separate container and mix them by mashing with a tool.

In a second step, 4 g of fructose, 0.5 g of salt, and 40 ml of warm water at 22-25 ° C. are added to the mixture obtained in the above step, mixed well, and whip to form a thin dough.

After preheating the frying pan to the temperature of 70-80 ℃ for about 10-12 seconds in the third step process, put cooking oil in the inside, and pour the thin dough obtained in the second step in a circle and bake for about 30 seconds. Reverse it when you're golden.

Then, after about 25-30 seconds, when the crepe baked in brown is turned off, the gas fire is turned off and the plate is placed in a dish, thereby completing the present invention crepe 10 as shown in FIG.

As described above, a variety of fruits and vegetables are placed on the finished crepe as shown in Fig. 2 and sprinkled with chocolate syrup, and then rolled in a fan shape. You will eat with (20).

At this time, the sweetness of pumpkin and the refreshing taste of various fruits and vegetables are combined, so it is very good as a nutritious snack for adults as well as young children.

Next, a method for producing purple sweet potato crepe will be described.

Prepare brown rice flour, brown rice glutinous rice flour, lukewarm water, fructose, salt, corn starch and purple sweet potato.

10g boiled purple sweet potato, 40g brown rice flour, 8g corn starch, 8g brown rice glutinous rice together and put them in a separate container and mix them by mashing with a tool.

In a second step, 4 g of fructose, 0.5 g of salt, and 40 ml of warm water at 22-25 ° C. are added to the mixture obtained in the above step, mixed well, and whip to form a thin dough.

After preheating the frying pan to the temperature of 70-80 ℃ for about 10-12 seconds in the third step process, put cooking oil in the inside, and pour the thin dough obtained in the second step in a circle and bake for about 30 seconds. Reverse it when you're golden.

After about 25-30 seconds, when the crepe baked in brown is turned brown, the gas is turned off and the plate is put in a dish to complete the present invention.

The purple sweet potato crepe thus prepared is placed on a variety of fruits and vegetables according to the taste of snacks and sprinkled with chocolate syrup according to the taste of the snack as usual, and then rolled in a fan shape to eat as a well-being food of purple sweet potato crepe (30).

At this time, the taste of purple sweet potatoes and the refreshing taste of various fruits and vegetables are very good as a nutritious snack for children as well as adults.

Next, a method of manufacturing mugwort crepes will be described.

Prepare brown rice flour, brown rice glutinous rice flour, lukewarm water, fructose, salt, corn starch and wormwood powder.

In the first step, 10g of mugwort powder, 40g of brown rice flour, 8g of corn starch, 8g of brown rice glutinous rice, put them together in a separate container and mix them by mashing with a tool.

In a second step, 4 g of fructose, 0.5 g of salt, and 40 ml of warm water at 22-25 ° C. are added to the mixture obtained in the above step, mixed well, and whip to form a thin dough.

After preheating the frying pan to the temperature of 70-80 ℃ for about 10-12 seconds in the third step process, put cooking oil in the inside, and pour the thin dough obtained in the second step in a circle and bake for about 30 seconds. Reverse it when you're golden.

After about 25-30 seconds, the baked crepe turns brown and the gas is turned off and put on a plate.

Thus, the finished mugwort crepe is placed on a variety of fruits and vegetables according to the taste of snacks as usual, sprinkled with chocolate syrup, and rolled it round in a fan shape to eat the wellness food 40 of mugwort crepe.

At this time, the unique taste of mugwort and the refreshing taste of various fruits and vegetables come together, which is very good as a nutritious snack for adults.

10: crepe
20: sweet pumpkin crepe wellness food
30: purple sweet potato crepe wellness food
40: Mugwort Crepe Wellness Food

Claims (3)

In making crepes,
10g boiled sweet pumpkin, 40g brown rice flour, 8g corn starch, 8g brown rice glutinous rice flour together, put them in a separate container and mix them by mashing with a tool.
In the second step, add 4 g of fructose, 0.5 g of salt, and 40 ml of warm water at 22-25 ° C. to the mixture obtained in the above step, mix well, whip, and make a thin dough.
After preheating the frying pan to the temperature of 70-80 ℃ for about 10-12 seconds in the third step process, put cooking oil inside, and pour the thin dough obtained in the second step in a circle and bake for about 30 seconds. The method of producing a crepe, characterized in that when baked upside down once reversed to bake for about 25-30 seconds.

The method of claim 1,
Crepe production method characterized in that the mixture of purple sweet potato 10g instead of sweet pumpkin 10g in the first step.

The method of claim 1,
Crepe manufacturing method, characterized in that the mixture of wormwood powder 10g instead of 10g of sweet pumpkin in the first step.














KR1020110139380A 2011-12-21 2011-12-21 Method for making crepe KR20130071902A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110139380A KR20130071902A (en) 2011-12-21 2011-12-21 Method for making crepe

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110139380A KR20130071902A (en) 2011-12-21 2011-12-21 Method for making crepe

Publications (1)

Publication Number Publication Date
KR20130071902A true KR20130071902A (en) 2013-07-01

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Application Number Title Priority Date Filing Date
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102109521B1 (en) 2018-12-22 2020-05-18 우송대학교산학협력단 Crepe made with dough including kongbiji and preparation method thereof
KR20200078261A (en) 2018-12-22 2020-07-01 우송대학교 산학협력단 Crepe sauce using Raspberry and citron and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102109521B1 (en) 2018-12-22 2020-05-18 우송대학교산학협력단 Crepe made with dough including kongbiji and preparation method thereof
KR20200078261A (en) 2018-12-22 2020-07-01 우송대학교 산학협력단 Crepe sauce using Raspberry and citron and preparation method thereof

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