KR20150049130A - Crepe peel manufacturing method using natural materials - Google Patents
Crepe peel manufacturing method using natural materials Download PDFInfo
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- KR20150049130A KR20150049130A KR1020130129283A KR20130129283A KR20150049130A KR 20150049130 A KR20150049130 A KR 20150049130A KR 1020130129283 A KR1020130129283 A KR 1020130129283A KR 20130129283 A KR20130129283 A KR 20130129283A KR 20150049130 A KR20150049130 A KR 20150049130A
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- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 239000000463 material Substances 0.000 title claims description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 6
- 239000002540 palm oil Substances 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 14
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 5
- 239000005445 natural material Substances 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 3
- 235000008476 powdered milk Nutrition 0.000 claims description 3
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 241000195649 Chlorella <Chlorellales> Species 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- KGBXLFKZBHKPEV-UHFFFAOYSA-N boric acid Chemical compound OB(O)O KGBXLFKZBHKPEV-UHFFFAOYSA-N 0.000 claims description 2
- 239000004327 boric acid Substances 0.000 claims description 2
- 235000009569 green tea Nutrition 0.000 claims description 2
- 244000111489 Gardenia augusta Species 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 241000209140 Triticum Species 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 3
- 239000008162 cooking oil Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 230000005070 ripening Effects 0.000 abstract 1
- 108010068370 Glutens Proteins 0.000 description 5
- 235000021312 gluten Nutrition 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000013350 formula milk Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000008939 whole milk Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000006103 coloring component Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000012771 pancakes Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
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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
- 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
- A21D2/36—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
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
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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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
본 발명은 크레페피 제조방법에 관한 것으로, 더욱 상세하게는 최적의 천연재료를 이용하여 자연스런 색감을 유발하고, 튀기거나 별다른 추가 가공 없이 취식할 수 있는 천연재료를 이용한 크레페피 제조방법에 관한 것이다.
More particularly, the present invention relates to a method of manufacturing a crêpe using a natural material that can produce a natural color using an optimal natural material, and can be fried without any additional processing.
일반적으로 크레페는 프랑스어로 얇은 팬케이크를 의미하는 것으로 여기에 잼, 과일, 케익, 크림 등을 넣어 디저트로 즐기는 메뉴이다.In general, crepe is a thin French pancake, which is a menu of dessert with jam, fruit, cake, cream and more.
이러한 크레페는 식당 또는 간이 식당에서 간편하게 즉시 요리하여 먹는 것으로, 즉석에서 재료를 가공하여 요리하게 되면 그 식감이 우수하다.These crepes are easily cooked in a restaurant or a casual dining room, and when cooked on the spot, the texture is excellent.
그러나, 대량으로 생산된 크레페의 외피 즉, 크레페 피(皮)는 냉동보관을 하여야 하고, 해동한 후 적당한 온도에서 식용유 등으로 튀기는 등의 조리를 수행하게 되므로 기존 유분이 혼입된 크레페피에 유분이 더 흡수가 되므로 그 식감이 변질되는 문제점이 있었다.
However, since the outer surface of the crêpe produced in large quantities, that is, the crêpes, must be kept frozen, and then thawed at a suitable temperature, such as cooking oil, and the like, There is a problem that the mouthfeel deteriorates due to absorption.
본 발명은 전술한 문제점을 해결하기 위하여 안출된 것으로, 본 발명의 목적은 냉동보관될 경우에도 노화로 인한 탄력성의 저하를 방지하고, 초기 제조된 상태를 그대로 유지할 수 있으며, 특히 섭취시 기름에 튀길 필요가 없는 크레페피 제조방법을 제공한다.DISCLOSURE OF THE INVENTION The present invention has been conceived to solve the above-mentioned problems, and it is an object of the present invention to prevent the degradation of elasticity due to aging even when stored in a frozen state, to maintain the initial state, The present invention provides a crepe peel manufacturing method which does not need to be used.
본 발명의 다른 목적 및 효과는 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.
Other objects and advantages of the present invention will become apparent from the detailed description given hereinafter and the detailed description and the examples that illustrate the preferred embodiments of the present invention are not intended to limit the scope of the present invention.
상술한 목적을 달성하기 위한 본 발명은,According to an aspect of the present invention,
(a) 5℃ ~ 45℃로 유지되는 물을 100중량부로 할 때 식용유 0.5 ~ 50 중량부 또는 야자유 0.5 ~ 50 중량부를 선택적으로 하나 이상으로 혼합하고, 믹싱하는 단계;(a) mixing 0.5 to 50 parts by weight of vegetable oil or 0.5 to 50 parts by weight of palm oil with at least one component selected from the group consisting of 100 parts by weight of water maintained at 5 DEG C to 45 DEG C, and mixing;
(b) 상기 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 소맥분 25 ~ 60 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부를 투입한 후 10 ~ 60분간 배합하는 단계;(b) adding 0.5 to 25 parts by weight of raw milk and 0.5 to 25 parts by weight of eggs, in addition to 25 to 60 parts by weight of wheat flour to 100 parts by weight of the liquefied mixture obtained by the step (a), for 10 to 60 minutes;
(c) 상기 배합된 반죽을 1℃ ~ 5℃의 저장탱크에서 30분 내지 2시간 동안 숙성하는 단계;(c) aging the kneaded dough in a storage tank at 1 DEG C to 5 DEG C for 30 minutes to 2 hours;
(d) 상기 (c) 단계에서 숙성된 반죽을 사각틀, 원형틀에 투입하여 면대온도를 110℃ ~ 165℃ 유지시키면서 성형 취출하는 단계; 를 포함하여 이루어지는 것을 특징으로 한다.(d) injecting the dough aged in step (c) into a rectangular box and a mold, and taking out the dough while maintaining the surface temperature at 110 ° C to 165 ° C; And a control unit.
또한, 본 발명에 있어서, 상기 (b) 단계에서는 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 한다.In the step (b) of the present invention, 0.3 to 15 parts by weight of tapioca starch, 0.3 to 15 parts by weight of wax corn, 0.5 to 20 parts by weight of sugar, and 0.3 to 1 part by weight of salt may be selectively added to one or more And the mixture is blended.
또한, 본 발명에 있어서, 상기 (b) 단계에서는 쌀가루 5 ~ 40 중량부를 더 포함하여 혼합, 믹싱하는 것을 특징으로 한다.In the step (b) of the present invention, 5 to 40 parts by weight of rice flour is further mixed and mixed.
또한, 본 발명에 있어서, 상기 (b) 단계는 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 쌀가루 5 ~ 40 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부, 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 한다.In the present invention, the step (b) may further comprise, in addition to 5 to 40 parts by weight of the rice flour, 0.5 to 25 parts by weight of raw milk, 0.5 to 25 parts by weight of egg, 0.3 to 15 parts by weight of the starch, 0.3 to 15 parts by weight of the whole corn, 0.5 to 20 parts by weight of the sugar and 0.3 to 1 part by weight of the salt are optionally added.
또한, 본 발명에 있어서, 상기 (b) 단계에서는 메밀가루 5 ~ 40 중량부를 더 포함하여 이루어지는 것을 특징으로 한다.Further, in the present invention, the step (b) further comprises 5 to 40 parts by weight of buckwheat flour.
또한, 본 발명에 있어서, 상기 (b) 단계에서는 감자전분 0.3 ~ 15 중량부, 고무마전분 0.3 ~ 15 중량부를 하나 이상 또는 전부를 더 포함하여 이루어지는 것을 특징으로 한다.In the step (b) of the present invention, 0.3 to 15 parts by weight of potato starch and 0.3 to 15 parts by weight of rubber starch are further included.
또한, 본 발명에 있어서, 상기 (b) 단계에서는 전지분유 0.5 ~ 25 중량부, 조제분유 0.5 ~ 25 중량부를 하나 이상 또는 전부를 더 포함하여 이루어지는 것을 특징으로 한다.
In the step (b) of the present invention, 0.5 to 25 parts by weight of whole milk powder and 0.5 to 25 parts by weight of formula milk are further included.
본 발명에 따른 천연재료를 이용한 크레페피 제조방법에 의하면, 보존성이 뛰어나고, 장기간 보존으로 인한 노화로 인해 크레페피의 탄력성 저하를 방지할 수 있으며, 특히 다양한 천연재료를 첨가하여 소비자의 미식에 대한 요망에 부응할 수 있어 제품 신뢰성이 월등하게 향상되는 작용효과가 있다.
According to the crepe peel manufacturing method using the natural material according to the present invention, it is possible to prevent the degradation of crepe peel elasticity due to aging due to long-term preservation, and in particular to add a variety of natural materials And the product reliability can be greatly improved.
먼저, 본 발명에 따른 크레페피 제조방법에 대하여 상세히 설명한다.First, the crepe peel manufacturing method according to the present invention will be described in detail.
본 발명에 따른 크레페피 제조방법은 (a) 5℃ ~ 45℃로 유지되는 물을 100중량부로 할 때 식용유 0.5 ~ 50 중량부 또는 야자유 0.5 ~ 50 중량부를 선택적으로 하나 이상으로 혼합하고, 믹싱하는 단계; (b) 상기 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 소맥분 25 ~ 60 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부를 투입한 후 10 ~ 60분간 배합하는 단계; (c) 상기 배합된 반죽을 1℃ ~ 5℃의 상태하에서 30분 내지 2시간 동안 숙성하는 단계; (d) 상기 (c) 단계에서 숙성된 반죽을 사각틀, 원형틀에 투입하여 면대온도를 110℃ ~ 165℃ 유지시키면서 성형 취출하는 단계; 를 포함하여 이루어져 있다.(A) mixing 0.5 to 50 parts by weight of vegetable oil or 0.5 to 50 parts by weight of palm oil with one or more ingredients selected from 100 parts by weight of water maintained at 5 to 45 DEG C, step; (b) adding 0.5 to 25 parts by weight of raw milk and 0.5 to 25 parts by weight of eggs, in addition to 25 to 60 parts by weight of wheat flour to 100 parts by weight of the liquefied mixture obtained by the step (a), for 10 to 60 minutes; (c) aging the dough for 30 minutes to 2 hours under the condition of 1 占 폚 to 5 占 폚; (d) injecting the dough aged in step (c) into a rectangular box and a mold, and taking out the dough while maintaining the surface temperature at 110 ° C to 165 ° C; .
상기 (a) 단계에서 물의 온도를 한정하는 이유는 후술하는 물과 소맥분이 섞이게 되면 반죽의 교반시간이 길어지게 되고, 글루텐이 자연스럽게 풀리지 않고 뭉쳐지기 때문에 전술한 온도의 범위를 한정하고 있다.The reason for limiting the temperature of water in the step (a) is that the mixing time of water and wheat flour to be described later lengthens the agitation time of the dough, and the range of the above-mentioned temperature is limited because gluten is not naturally loosened.
한편, 본 발명에서 개시하는 글루텐은 물을 균등하게 흡수하고, 전성이 풍부하게 하는 역할을 수행한다. On the other hand, the gluten disclosed in the present invention plays a role of absorbing water equally and enriching the water.
(a) 단계에서 식용유 0.5 ~ 50 중량부 또는 야자유 0.5 ~ 50 중량부를 선택적으로 하나 이상으로 혼합하고, 믹싱하는 것은 후술하는 소맥분, 각종 전부과의 반죽시 끈기가 좋아지고 삶은 후 늘어나지 않도록 하기 위함으로, 상기 물과 식용유, 야자유가 최적의 상태로 섞이지 않을 경우에는 후술하는 소맥분, 전분들과의 반죽시 기름성분이 뭉쳐 반죽이 튀기거나 반죽 내부에 기포현상이 발생하기 때문에 충분히 믹싱을 수행한다.In step (a), 0.5 to 50 parts by weight of vegetable oil or 0.5 to 50 parts by weight of palm oil is selectively mixed in one or more parts, and mixing is carried out in order to improve stickiness when cooked with flour, When the water, edible oil, and palm oil are not mixed in an optimal state, mixing is performed sufficiently because the oil components at the time of kneading with the wheat flour and starches described below are united and the dough fries or bubbles develop inside the dough.
(b) 단계에서는 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 소맥분 25 ~ 60 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부를 투입한 후 10 ~ 60분간 배합하는 단계를 포함하고, 선택적으로 상기 (b) 단계에서는 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 한다.(b), 0.5 to 25 parts by weight of raw milk and 0.5 to 25 parts by weight of eggs are added to 100 parts by weight of the liquefied mixture obtained by the step (a), followed by blending for 10 to 60 minutes (B), 0.3 to 15 parts by weight of tapioca starch, 0.3 to 15 parts by weight of waxy corn, 0.5 to 20 parts by weight of sugar, and 0.3 to 1 part by weight of salt are selectively added to one or more parts .
전술한 바와 같이 본 발명은 상기 액화혼합물 100중량부에 대하여 소맥분 25~60 중량부를 배합시키며, 이는 소맥분에 포함되어 있는 글루텐을 이용하여 소맥분에 점성을 부여한다.As described above, the present invention blends 25 to 60 parts by weight of wheat flour with respect to 100 parts by weight of the liquefied mixture, and imparts viscosity to the wheat flour by using gluten contained in the wheat flour.
상기 액화혼랍물 100중량부에 대하여 0.5 ~ 25 중량부로 배합되는 생우유와 계란은 부드러운 식감과 유화제의 역할로서, 유지와 수분이 잘 섞이게 하는 역할을 수행한다.The raw milk and eggs formulated with 0.5 to 25 parts by weight based on 100 parts by weight of the liquefied mixed material act as a soft texture and emulsifying agent and play a role of mixing the oil with moisture.
다시, 본 발명에서는 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 한다.In the present invention, 0.3 to 15 parts by weight of tapioca starch, 0.3 to 15 parts by weight of wax corn, 0.5 to 20 parts by weight of sugar, and 0.3 to 1 part by weight of salt are optionally added and mixed in one or more portions .
본 발명에 있어서, 상기 (b) 단계에서는 메밀가루 5 ~ 40 중량부를 더 포함하거나, 감자전분 0.3 ~ 15 중량부, 고구마전분 0.3 ~ 15 중량부를 하나 이상 또는 전부를 더 포함하여 이루어지는 것을 특징으로 한다.In the present invention, the step (b) further comprises 5 to 40 parts by weight of buckwheat flour, 0.3 to 15 parts by weight of potato starch, and 0.3 to 15 parts by weight of sweet potato starch. .
본 발명에서 전술한 각종 전분을 첨가하여 배합, 반죽하는 것은 반죽시 가수율을 높여주고, 글루텐의 탄성이 더욱 강화시키며, 비교적 부드러운 탄력과 점성을 가지고 있어 부드러우면서 동시에 쫄깃한 식감을 나타내는 효과를 유발시킨다.In the present invention, the above-mentioned various starches are added, kneaded and kneaded to increase the souring rate at the time of kneading, to further strengthen the elasticity of gluten, to have relatively soft elasticity and viscosity and to produce a soft and chewy texture .
또한, 설탕과 소금을 첨가하는 이유는 최종적으로 제조되는 크레페피에 느끼한 미감을 제거하기 위한 것이고, 특히 씹힘성과 부드러운 식감을 더욱 증대시켜 우유의 첨가로 인한 씹힘성의 감소를 보완하는 역할을 동시에 수행한다.In addition, the reason for adding sugar and salt is to remove the aesthetic sensation of the crepe that is finally produced, and particularly to enhance the chewiness and soft texture, thereby complementing the reduction of chewiness due to the addition of milk .
본 발명의 다른 실시예에 있어서, 상기 (b) 단계에서는 쌀가루 5 ~ 40 중량부를 더 포함하여 혼합, 믹싱하는 것을 특징으로 하며, 이러한 쌀가루의 배합은 탄력성을 증대시키기 위한 것이다.In another embodiment of the present invention, the step (b) further comprises mixing and mixing 5 to 40 parts by weight of rice flour. The mixing of the rice flour is intended to increase the elasticity.
한편 본 발명에 있어서, 상기 (b) 단계에서는 전지분유 0.5 ~ 25 중량부, 조제분유 0.5 ~ 25 중량부를 하나 이상 또는 전부를 더 포함하여 이루어질 수도 있다.Meanwhile, in the step (b) of the present invention, 0.5 to 25 parts by weight of whole milk powder and 0.5 to 25 parts by weight of formula milk may be further included.
이렇게 분유를 쓰는 것은 완충제 역할로서, 반죽시 반죽의 pH를 알맞게 유지시키는 데 필요하고, 크레페피의 감미로운 맛과 영양을 좋게 해주는 역할을 수행한다.The use of powdered milk is a buffering function, which is necessary to maintain the pH of the dough at a proper level and serves to sweeten the sweet taste and nutrition of crepepi.
이렇게 (b) 단계에서 수득된 반죽은 1℃ ~ 5℃의 상태하에서 30분 내지 2시간 동안 숙성하는 단계 (c)로 진행한다.The dough obtained in step (b) proceeds to step (c) under aging at a temperature of 1 ° C to 5 ° C for 30 minutes to 2 hours.
(c) 단계의 숙성을 수행하는 이유는 믹싱(mixing)이나 반죽의 분할, 뭉치기로 인해 가해진 힘을 완화하여 글루텐의 구조가 손상되지 않도록 할 목적으로 숙성시키며, 위와 같이 비교적 단시간 저장탱크에서 숙성시키면 지방질, 단백질 등의 성분이 산화됨으로 인해 반죽의 성형성이 향상된다.The reason for performing the aging in step (c) is to agitate the agar for the purpose of preventing the structure of gluten from being damaged by reducing the force applied by mixing, division of the dough, or agglomeration, and aging in a relatively short- The components such as lipids and proteins are oxidized to improve the moldability of the dough.
한편, 경우에 따라 숙성시간을 가감할 수 있으므로 상기 시간을 한정하는 것은 아니다.On the other hand, since the aging time can be increased or decreased depending on the case, the time is not limited.
본 발명은 상기 (c) 단계에서 숙성된 반죽을 원형드럼기 또는 사각틀, 원형틀에 투입하여 면대온도를 110℃ ~ 165℃ 유지시키면서 성형 취출하는 단계인 (d)를 포함하여 이루어져 있다.In the present invention, the dough aged in the step (c) is put into a round drum, a square or a mold, and the step (d) is carried out while maintaining the surface temperature at 110 ° C to 165 ° C.
위와 같은 면대온도는 평균적인 온도라 해도 어느 한 부분의 온도가 높거가 낮을 경우 최종적으로 취출되는 크레페피가 너무 딱딱해 져 상품가치가 없게 되거나, 끈기가 없어지게 된다.Even if the average temperature is the above-mentioned surface temperature, if the temperature of one part is high or low, the crepe picked up finally becomes too hard so that the product value is lost or the stickiness is lost.
본 발명은 전술한 바와 같이, (b) 단계에서 적정량의 비트추출물, 녹차분말, 보리순분말, 클로렐라분말, 몰로키아분말, 시금치분말, 백년초분말, 치자추출물 등을 투입하여 천연의 색상을 갖는 크레페피를 수득할 수 있다.In the present invention, as described above, in step (b), an appropriate amount of bittern extract, green tea powder, boric acid powder, chlorella powder, molokia powder, spinach powder, Can be obtained.
즉, 전기 설명으로부터 명확해지듯이, 이 발명은 천연색소 성분을 포함하는 크레페피 제조방법를 제공하여 가장 이상적인 크레페피를 제조하고, 더하여 소비자의 기호에 맞는 색상을 포함하는 크레페피를 제공하며, 제조시 각각으로 첨가되어 혼합되는 조성물을 최적의 비율로 배합시켜 생산되는 제품의 불량이 발생되지 않는다.That is, as apparent from the foregoing description, the present invention provides a crepe peeling method comprising a natural coloring component to produce the most ideal crepe peptides, and additionally provides crepe peptides containing a color suitable for a consumer's taste, The components to be mixed and added are mixed at an optimum ratio so that no defective product is produced.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.
Claims (8)
(b) 상기 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 소맥분 25 ~ 60 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부를 투입한 후 10 ~ 60분간 배합하는 단계;
(c) 상기 배합된 반죽을 1℃ ~ 5℃의 저장탱크에서 30분 내지 2시간 동안 숙성하는 단계;
(d) 상기 (c) 단계에서 숙성된 반죽을 사각틀, 원형틀에 투입하여 면대온도를 110℃ ~ 165℃ 유지시키면서 성형 취출하는 단계; 를 포함하여 이루어지는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
(a) mixing 0.5 to 50 parts by weight of vegetable oil or 0.5 to 50 parts by weight of palm oil with at least one component selected from the group consisting of 100 parts by weight of water maintained at 5 DEG C to 45 DEG C, and mixing;
(b) adding 0.5 to 25 parts by weight of raw milk and 0.5 to 25 parts by weight of eggs, in addition to 25 to 60 parts by weight of wheat flour to 100 parts by weight of the liquefied mixture obtained by the step (a), for 10 to 60 minutes;
(c) aging the kneaded dough in a storage tank at 1 DEG C to 5 DEG C for 30 minutes to 2 hours;
(d) injecting the dough aged in step (c) into a rectangular box and a mold, and taking out the dough while maintaining the surface temperature at 110 ° C to 165 ° C; The method of claim 1,
상기 (b) 단계에서는 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
The method according to claim 1,
In the step (b), 0.3 to 15 parts by weight of tapioca starch, 0.3 to 15 parts by weight of waxy corn, 0.5 to 20 parts by weight of sugar, and 0.3 to 1 part by weight of salt are optionally added, A method of manufacturing crepe peptides using natural materials.
상기 (b) 단계에서는 쌀가루 5 ~ 40 중량부를 더 포함하여 혼합, 믹싱하는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
3. The method according to claim 1 or 2,
Wherein the step (b) further comprises mixing and mixing 5 to 40 parts by weight of rice flour.
상기 (b) 단계는 (a) 단계에 의해서 수득 된 액화혼합물 100 중량부에 대하여 쌀가루 5 ~ 40 중량부 외에 생우유 0.5 ~ 25 중량부, 계란 0.5 ~ 25 중량부, 타피오카전분 0.3 ~ 15 중량부, 찰옥수수전부 0.3 ~ 15 중량부, 설탕 0.5 ~ 20 중량부, 소금 0.3 ~ 1 중량부를 선택적으로 하나 이상 또는 전부를 투입하여 배합하는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
The method according to claim 1,
The step (b) may further comprise, in addition to 5 to 40 parts by weight of the rice flour, 0.5 to 25 parts by weight of raw milk, 0.5 to 25 parts by weight of eggs, 0.3 to 15 parts by weight of tapioca starch, 0.3 to 15 parts by weight of whole corn, 0.5 to 20 parts by weight of sugar, and 0.3 to 1 part by weight of salt are optionally added to one part or all of the mixture to form a crêpe.
상기 (b) 단계에서는 메밀가루 5 ~ 40 중량부를 더 포함하여 이루어지는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
3. The method according to claim 1 or 2,
Wherein the step (b) further comprises 5 to 40 parts by weight of buckwheat flour.
상기 (b) 단계에서는 감자전분 0.3 ~ 15 중량부, 고무마전분 0.3 ~ 15 중량부를 하나 이상 또는 전부를 더 포함하여 이루어지는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
3. The method according to claim 1 or 2,
Wherein the step (b) further comprises 0.3 to 15 parts by weight of potato starch and 0.3 to 15 parts by weight of rubber starch.
상기 (b) 단계에서는 전지분유 0.5 ~ 25 중량부, 조제분유 0.5 ~ 25 중량부를 하나 이상 또는 전부를 더 포함하여 이루어지는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.
3. The method according to claim 1 or 2,
Wherein the step (b) comprises adding 0.5 to 25 parts by weight of powdered milk powder and 0.5 to 25 parts by weight of formula powdered milk to the crepe product using the natural material.
상기 (b) 단계에서 적정량의 비트추출물, 녹차분말, 보리순분말, 클로렐라분말, 몰로키아분말, 시금치분말, 백년초분말, 치자추출물 등을 투입하는 것을 특징으로 하는 천연재료를 이용한 크레페피 제조방법.The method according to claim 1,
The method of claim 1, wherein in step (b), an appropriate amount of a bit extract, green tea powder, boric acid powder, chlorella powder, molokia powder, spinach powder, bloom powder, and gardenia extract are added.
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