KR20140094222A - Pancake and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a pancake and a manufacturing method thereof whereby particularly people can enjoy taste unique to the pancake after the pancake becomes cold and oil contained in the pancake is minimized so that blend taste of the pan cake can be maintained. The manufacturing method of the pancake comprises the steps of: making pancake dough; making a stuffing material of the pancake; molding the pancake by pressing the dough in which the stuffing material is filled with a pressing means; forming an oil pancake by heating the pancake; and forming an oven pancake by heating the oil pancake to remove oil from the oil pancake and to enhance taste.

Description

Pancake and the manufacturing method < RTI ID = 0.0 >

The present invention relates to a method for producing hokok and hokok which enables the user to enjoy the original taste of hokoki even after cooling, and to minimize the oil contained in the hokoki to maintain a light taste.

Hokok is a type of snack street that everyone enjoys for a long time, regardless of sex. Generally, the inside of a sugar bowl is round and covered with white rice cakes. It is made of brown sugar, which is usually flavored with cinnamon, or green tea powder, pizza sauce, and cheese.

Specifically, as the food is diversified, the portion of the hokoku which was usually white was green tea powder with green tea powder, the pizza hokok made by putting the pizza sauce and cheese to fit the children's biscuits, and the woman who is interested in the diet Diet hokok which reduces calories is being sold.

In general, hokok is made of glutinous rice flour and lukewarm water. It is used to make dough, peas and sugar, cinnamon, sugar, peanuts, peeled dough, It is prepared by burying it in a pan covered with oil.

Korean Patent Laid-Open Publication No. 2002-0088480 discloses a method of kneading wheat flour and glutinous rice in the production of hokok with kneaded with herbal medicines, omija, myeonmodong or plum as a material of a pair sashimi, adding such herb medicine and fruit to the ingredients, It is disclosed that the one-packed hokok manufactured is produced. Korean Patent Laid-Open Publication No. 2002-0023687 discloses a vegetable hoko made of dough made by mixing an appropriate amount of spinach, chinese cabbage, sesame leaf, leek, green onion, onion and garlic when making hokoki.

However, there is a problem that the conventional hokok contains too much oil and inhibits the texture, and after the cooling, it hardens quickly and there is a lot of grease, which hinders the taste of the original hokok.

The present invention has been made in order to solve the above-described problems of the prior art, and an object of the present invention is to provide a method for manufacturing hokoku and hokoku which allows the user to enjoy the original taste of hokoku even after cooling.

It is still another object of the present invention to provide a method for producing hokoku and hokok which can minimize the oily phase contained in hokoki to maintain a light taste.

Another object of the present invention is to provide a healthy well-being hoki by improving the quality of hokoki, which is a synonym of street food, and minimizing oil.

In order to achieve the above object, the present invention may include the following means.

According to the present invention, there is provided a method for manufacturing hokok, comprising the steps of forming a hokka dough to form a kneading product used in hokok, a step of kneading the kneaded product to form a kneader into the kneader, A step of forming a shape of a hoko cake by pressing it in a fan and gradually pressing it with a pressurizing means, a step of forming an oil hokoki by making the hokoki through a step of forming the hokoki to form an oil hokok, And then heating for 2 to 5 minutes to remove grease from the oil hops and add a light taste to form an oil hops.

The method for producing hoki comprises the steps of forming an adhesive force to coat a coating material on the outer surface of the hokok hokok so that the adhesive force can be increased, and a step of forming an algae to adhere the grains to the coating material.

The dough cake forming step may further include a fermentation step of wrapping the kneaded product at 20 to 30 DEG C by wrapping, and a degassing step of depressurizing the kneaded product through the fermentation step to remove air.

The batter water is formed to include a hokka mix, glutinous rice, water, butter, and eggs, and the batter is added with milk for curry powder, nutritional supplement, and flavorful flavor, .

The mushroom is formed to include nuts, wheat, and yellow sugar, and further comprises a flour in order to prevent the yellow sugar from flowing down.

Characterized in that the coating is fused oil.

The nuts include peanuts, sunflower seeds and pumpkin seeds, and the nodules include brown rice, black rice, glutinous rice, and yulmu.

The mushroom is characterized in that it comprises pork, vermicelli, cabbage, onion, safflower, carrot, soy sauce and sesame seeds.

The mushroom is characterized by comprising squid, vermicelli, cabbage, onion, kimchi, carrot, soy sauce and sesame seeds.

The hokok according to another embodiment of the present invention is manufactured by the above method.

The present invention enables the enjoyment of the original hokok taste even after cooling, minimizes the oil contained in the hokok to maintain a light taste, enhances the quality of hokok, which is a synonym of street food, and minimizes oil It is to provide healthy well-being hokok.

Fig. 1 is a photograph showing the baking of oil hokok
FIG. 2 is a photograph of a rice cracker.
Fig. 3 is a photograph of a rice cake

Hereinafter, the present invention will be described in detail.

The method for manufacturing hokok according to the present invention includes a step of forming a hokka dough, a step of forming a dough, a step of forming a dough, a step of forming an dough, and a step of forming an dough dough.

In the step of forming the dough cake, the dough is formed into a batter to be used in the dough, the dough being fermented by wrapping the dough at 20 to 30 DEG C, and a step of depressurizing the dough to pressurize the dough Thereby making it possible to easily manufacture hokoki.

The batter is preferably formed to include a hokka mix, glutinous rice, water, butter, and eggs. The above-mentioned hokki mix may be a variety of commercially available products, and the present invention uses a glutinous rice hokki mix sold by Sutami confectionery. On the other hand, the kneaded product may further contain curry powder to remove the fishy smell of the eggs contained in the flour and kneaded water contained in the hoko mix, and to provide a refreshing feeling of coolness of the kneaded product, Milk can also be included.

The step of forming the rice cake may include forming a rice cake into the rice cake, wherein the rice cake may include various kinds of rice cake, but it may be formed of nuts, wheat, and yellow sugar. When the rice cake is formed, It is preferable to further include a flour to prevent the flour from flowing out of the kneaded product.

The nuts and the noodles may include various nuts and noodles, but may include taste and health functions, peanuts, sunflower seeds, pumpkin seeds, sesame seeds, etc. The grain may be brown rice, black rice, glutinous rice, The nuts and the algae can be formed in various shapes such as round, crumb, and powder.

On the other hand, according to another embodiment of the present invention, the mokjok can be formed by including a pork meat, a bean curd, a cabbage, an onion, a safflower, a carrot, a soy sauce and a sesame seed.

In addition, according to still another embodiment of the present invention, the mokjok can be formed by including a squid, a bean curd, a cabbage, an onion, a kimchi, a carrot, a soy sauce and a sesame seed,

The kneading step is carried out by peeling a predetermined amount of the kneaded product, digging in the middle, and kneading the prepared kneader into the kneader. The kneaded product is placed in a heated pan filled with oil, And compressing the kneaded mixture to form a shape of a hake cake, wherein the hake cake can be contained in an amount of 15 to 40% by weight of the kneaded product.

In the step of forming the oil hoe cake, the hoe cake which has undergone the hoe cake forming step is baked in an oiled pan to form an oil cake. The oil cake referred to in the present invention refers to a hake cake baked with oil. These oil hops have a problem of containing too much oil and inhibiting the texture, and after the cooling, they are hardened quickly and have a lot of grease, which hinders the taste of the original hops.

In the step of forming the roasted rice cake, the roasted rice cake is heated in an oven or an oven at a temperature of 200 to 300 ° C for 2 to 5 minutes to remove the grease of the roasted rice cake to form a crispy flavor, Refers to a hokok where oil hokok is heated in an oven or oven to remove oil. It is possible to prevent the flavor of the original hoko from being hindered because the hot hoki is quickly hardened and greasy after the hokoku hokoku forming step.

According to another embodiment of the present invention, the method for producing hoki may further include an adhesive force forming step and an ear forming step.

In the adhesive force forming step, the coating material is coated on the outer surface of the Hwadok Hokok to increase the adhesive force. The coating material may be honey, sugar, or the like capable of adhering the hulls described below, It is preferable to use the refined oil to prevent the outer surface of the oil cake from becoming hard even after cooling.

The grain forming step is a step of adhering the grain to the coating material, and the grain can be adhered to the coating formed on the outer surface of the layered rice cake with the brown rice, black rice, glutinous rice, .

The hokok made by the above-mentioned method oxidizes the oil by burning the oil hokok to the oven etc. and keeps the light taste by this, and after the cooling, it can enjoy the original taste of the hokki and tops the oak on the outer surface of the oil hokok The sweetness is small, the surface is crisp, the inside is smooth, and the sweetness and crispness of the wheat are combined.

Hereinafter, the present invention will be described in detail with reference to specific examples. It should be noted that the following embodiments are only one embodiment of the technical idea of the present invention, and the scope of the present invention is not limited to this embodiment.

[Example]

1 kg of a glutinous rice hawk mix purchased from Stern Confectionery, 100 g of glutinous rice, 550 g of water, 200 g of milk, 80 g of butter, 100 g of egg, and 30 g of curry powder are mixed and stirred for 2 minutes to form a kneaded product. The kneaded product is covered with a lap and kept at a temperature of 25 ° C for about 2 hours. When the fermentation is over, prepare the dough with the air removed. After the oil was poured over the iron plate, the temperature of the oil was raised to 150 to 160 degrees, and then the mung bean containing the sulfur sugar, peanut crumbs, glutinous rice flour, pumpkin seed, sunflower seed, brown rice, black rice, glutinous rice, After putting in a certain amount of kneaded water removed from the kneaded water and suturing, it is placed on the preheated oil, and the kneaded product is baked using a kneader to form an oil hote.

Fig. 1 is a photograph of baking oil cake in an oven, Fig. 2 is a photograph of an oven cake, and Fig. 3 is a photograph of an oven-topped cake.

The oiled hops are placed in an oven preheated to about 200 degrees or more as shown in Fig. 1 and baked for 3 minutes. Then, as shown in Fig. After the rice oil was applied to the above-described Hwadong hog cake with a brush, the hull was adhered to complete the hohoki as shown in Fig.

[Comparative Example]

1 kg of a glutinous rice hawk mix purchased from Stern Confectionery, 100 g of glutinous rice, 550 g of water, 200 g of milk, 80 g of butter, 100 g of egg, and 30 g of curry powder are mixed and stirred for 2 minutes to form a kneaded product. The kneaded product is covered with a lap and kept at a temperature of 25 ° C for about 2 hours. When the fermentation is over, prepare the dough with the air removed. After the oil was poured over the iron plate, the temperature of the oil was raised to 150 to 160 degrees, and then the mung bean containing the sulfur sugar, peanut crumbs, glutinous rice flour, pumpkin seed, sunflower seed, brown rice, black rice, glutinous rice, After putting in a certain amount of kneaded water removed from the kneaded water and suturing, the kneaded product was placed in the preheated oil, and the kneaded product was baked while forming using an oil cake kneader to form an oil cake.

[Experimental Example]

The hops of the Examples and Comparative Examples were subjected to sensory evaluation after 1 minute and 24 hours after completion. The age, gender, and age of the subjects were analyzed by the 5 - point scale.

division Time lapse flavor incense Likelihood Example
After 1 minute 4.8 4.5 4.8 After 24 hours 4.6 4.4 4.5 Comparative Example
After 1 minute 3.8 3.6 3.7 After 24 hours 1.8 1.6 2.2

As shown in Table 1, the examples according to the present invention are superior to the comparative examples in flavor and aroma preference, and in particular, even when it is 24 hours old, the examples according to the present invention show no significant difference in sensory evaluation, It was confirmed that the light taste can last for a long time without removing the oil.

Claims (10)

A dough-cake forming step of forming dough water used in the dough,
A step of forming a rice cake into the dough,
A hoe cake molding step of putting the kneaded product into a heated pan filled with oil and gradually pressing the kneaded product with a pressurizing device to form a shape of the hake cake;
An oil-cake forming step of forming an oil cake by making the hake cake through a molding step;
And heating the oiled hoe dough at 200 to 300 ° C for 2 to 5 minutes to remove grease from the oil hake cake to add a light taste to the oil dough cake to form an oil cake dough. The method according to claim 1,
A cohesive force forming step of coating a coating material on the outer surface of the Hwadong loaf cake so as to increase the adhesive force;
Further comprising the step of forming an algae to adhere the algae to the coating material. [2] The method according to claim 1,
A fermentation step of wrapping the kneaded product at 20 to 30 DEG C for fermentation,
Further comprising a degassing step of removing the air by pressing the kneaded product through the fermentation step. The method of claim 1, wherein the batter
Rice cakes, rice cake, rice cake, glutinous rice, water, butter and eggs,
The kneaded product,
For the freshness of the dough water to remove fishy smell, curry powder,
And further comprising milk for nutritional supplementation and high flavor. The method according to claim 1,
Nuts, wheat, and yellow sugar,
Wherein the flour is further added with flour to prevent the yellow sugar from flowing down. 4. The method of claim 3,
Wherein the soy sauce is a condensed milk. 6. The method of claim 5,
The nuts,
Peanuts, sunflower seeds, pumpkin seeds,
Preferably,
Brown rice, black rice, glutinous rice, and yulmu. The method according to claim 1,
Pork, vermicelli, cabbage, onion, safflower, carrot, soy sauce and sesame seeds. The method according to claim 1,
Squid, persimmon, cabbage, onion, kimchi, carrot, soy sauce and sesame seeds. 9. A hake-cake made by the method of any one of claims 1 to 9.

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