KR20170008562A

KR20170008562A - Manufacturing method of chinese pancake and chinese pancake mnufactured by the same that

Info

Publication number: KR20170008562A
Application number: KR1020150099889A
Authority: KR
Inventors: 최근술
Original assignee: 최근술
Priority date: 2015-07-14
Filing date: 2015-07-14
Publication date: 2017-01-24

Abstract

The present invention relates to a new method for producing a fresh hoki which is tasty and nutritious in detail and a hoki produced by the method.
According to the present invention, there is provided a process for forming a hokok by putting a hokka dough into a circle and putting a mugwort mainly containing sugar in a hokka dough; A process of baking molded hoko without using oil; The process of raising mozzarella cheese on roasted cakes; The process of melting the mozzarella cheese by covering it with the lid and applying heat to the mozzarella cheese; The process of sprinkling nuts onto mozzarella cheese; And roasting the sauce on top of the mozzarella cheese and the nuts.

Description

[0001] The present invention relates to a method of manufacturing a hoki and a method of manufacturing the same,

The present invention relates to a method for manufacturing hokok and a method for manufacturing the same, and more particularly, to a method for manufacturing a new hoki having a good taste and good nutrition and a hokok prepared by the method.

Hokok is usually made by kneading in a dough made of wheat flour, kneading it in a pan filled with oil, rounding it with soy sauce, which is made of sugar, and eating it as a snack.

However, these hoki are not nutritious food because they contain the hoko cow in the dough.

On the other hand, in order to diversify the hokok, hokki which improved the nutrition by adding green tea powder, mugwort powder and the like to the hokka dough was proposed. However, the conventional hokok only slightly changed the color and flavor of the dough, so that there was a problem that the consumers perceived that the nutrition was excellent.

As the living standards of consumers increase, consumers' taste for food is diversified and expectations for food are also improving. Therefore, a new food that satisfies the expectation of these consumers is required.

Korean Patent No. 10-0473754 (Feb.

The present invention has been made in view of the above problems, and it is an object of the present invention to provide a new hoki preparation method capable of inducing consumers' curiosity and stimulating their purchase by differentiating not only the taste and nutrition but also the appearance from the conventional hokok. To provide the hokok.

According to one aspect of the present invention, there is provided a process for forming a hoki by rounding a hokka dough and filling a sugar beet into a hokka dough; A process of baking molded hoko without using oil; The process of raising mozzarella cheese on roasted cakes; The process of melting the mozzarella cheese by covering it with the lid and applying heat to the mozzarella cheese; The process of sprinkling nuts onto mozzarella cheese; And roasting the sauce on top of the mozzarella cheese and the nuts.

According to another aspect of the present invention, in the process of raising the mozzarella cheese, a guide having a ring shape is placed on the baked mozzarella cheese and the mozzarella cheese is placed in the guide ring.

According to still another aspect of the present invention, there is provided a hokok prepared by the above method.

The present invention having the above-described structure is produced by baking hoki without oil and then raising the cheese, nuts, sauce, etc. on the loaf cake. The bottom portion of the hokoki is crispy and the upper portion of the hokoki is soft It has a texture and a unique texture that nuts bite.

In addition, since the hokoki is baked without oil, the bottom portion of the hokoki has a protein taste, and the upper portion of the hokoku has a sweet taste by cheese and nuts. In addition, depending on the type of sauce, a different flavor is produced. In particular, when honey is used as a sauce, the taste of honey is mixed with mokjok, which is mainly composed of sugar, to have a harmonized sweet taste. .

In addition, the addition of cheese and nuts to the hokoku makes the hokoku nourishment rich.

In addition, since the present invention differs from the conventional hoki in appearance, it is enough to induce consumers' curiosity and stimulate their purchasing habits, and thus a high sales rate can be expected.

1 to 8 show a manufacturing process according to a preferred embodiment of the present invention

Hereinafter, the present invention will be described in more detail.

The present invention is produced in the following manner.

1) Mold hokok.

Combine the prepared hokkei dough into a circular shape, and knead it flatly. Then, add a mokka (main ingredient of sugar) into it, and wrap the sugar beet with hokka dough to form a hokoki (see Fig. 1).

The hawk dough and the mokka are the same as the hokka dough and the mokka which are conventionally used to make the hokok.

2) We bake sweet rice cake.

The molded hoko is baked in a pan, and the hokoki is baked without oil (see Fig. 2).

3) Put mozzarella cheese on the grilled hokok.

I put mozzarella cheese on the grilled loaf cake. Preferably, as shown in FIG. 3, the mozzarella cheese is placed on the rye cake using a ring-shaped guide so that the mozzarella cheese does not fall on the pan and is raised above the rye cake (see FIG. 4).

Also, if necessary, put corn and raisins on a hot cake baked with mozzarella cheese.

4) Melt the mozzarella cheese.

Heat mozzarella cheese and melt the mozzarella cheese. As shown in FIG. 5, the hops are covered with a lid so that the mozzarella cheese melts in a short time.

5) Sprinkle nuts on mozzarella cheese.

As described above, after melting the mozzarella cheese, nuts such as walnuts, pine nuts, peanuts, almonds, sunflower seeds and the like are sprinkled on mozzarella cheese (see FIG. 7).

6) Sprinkle sauce on top of rice cake.

Sauce is sprinkled on top of the nuts on which the nuts are placed (see FIG. 8). Honey, ketchup, hot sauce and the like are used as the sauce, preferably honey.

In this way, the sauce is sprayed on the sauce to complete the sauce. In this embodiment, as shown in Fig. 8, the sauce is cut in a radial shape so as to be eaten.

According to the present invention, the hokok made by the method of the present invention is baked without oil, and the lower part of the hokok has a protein taste and a crispy texture. The upper part of the hokok is high in mozzarella cheese and has a soft taste, And the flavor of nuts is added to the flavor, so that it has a different texture and flavor from conventional hokok.

Moreover, depending on the source used, the flavor of hokoku varies. In particular, when honey is used as a sauce, the sweet taste of honey is harmonized with the taste of hokoko so that it has a sweet taste that is not excessive as a whole, and the flavor of hokoku is improved.

In addition, the present invention has an excellent nutritional advantage because nutrition is supplemented by various nuts.

Claims

The process of making hokok dough by rounding the dough cake and putting the sugar beef into the dough cake;
A process of baking molded hoko without using oil;
The process of raising mozzarella cheese on roasted cakes;
The process of melting the mozzarella cheese by covering it with the lid and applying heat to the mozzarella cheese;
The process of sprinkling nuts onto mozzarella cheese;
And roasting the sauce over the mozzarella cheese and the nuts.

The method according to claim 1,
Wherein the source is honey.

3. The method according to claim 1 or 2,
Wherein the step of raising the mozzarella cheese is carried out by placing a guide having a ring shape on the baked mozzarella and then raising the mozzarella cheese in the guide ring.

9. A hake-cake made by the method according to any one of claims 1 to 3.