KR20180019265A - Blueberry hodduk of manufaure - Google Patents

Blueberry hodduk of manufaure Download PDF

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Publication number
KR20180019265A
KR20180019265A KR1020160103391A KR20160103391A KR20180019265A KR 20180019265 A KR20180019265 A KR 20180019265A KR 1020160103391 A KR1020160103391 A KR 1020160103391A KR 20160103391 A KR20160103391 A KR 20160103391A KR 20180019265 A KR20180019265 A KR 20180019265A
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South Korea
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dough
weight
hotteok
raw material
blueberry
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KR1020160103391A
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Korean (ko)
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양승석
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양승석
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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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

Abstract

The present invention relates to a method for preparing Korean pancakes with blueberry filling. The method uses flour as a main ingredient as well as healthy secondary ingredients to prepare Korean pancakes which have excellent taste and are beneficial in terms of health. According to an embodiment of the present invention, the method for preparing Korean pancakes with blueberry filling includes: an ingredient blending step; an ingredient aging, mixing, and blending step; a dough and water preparing step; an ingredient kneading step; a Korean pancake filling preparing step; a Korean pancake shaping step; and an oil removal step. The ingredient aging, mixing, and blending step includes a process of adding 5-35 wt% of blueberries to a mixture of main and secondary ingredients.

Description

블루베리 호떡 제조방법 {Blueberry hodduk of manufaure}Blueberry hodduk of manufaure "

본 발명은 블루베리 호떡 제조방법에 관한 것으로서, 더욱 상세하게는 밀가루를 주원료로 하는 가운데 몸에 좋은 부재료를 배합하여 건강을 생각하는 시대의 흐름에 맞춰서 블루베리의 사람 몸에 좋은 성분의 다양한 특정 성분과 효능을 좀더 잘 섭취할 수 있도록 반죽하여 블루베리 특성을 잘 살려서 몸에 이로우면서 맛이 뛰어난 호떡을 제조하기 위한 것이다.The present invention relates to a method for producing blueberry hoki, and more particularly, to a method for producing blueberry hoki, and more particularly, to a method for manufacturing blueberry hoki, And the effect is better to eat better to combine the characteristics of blueberries to make the best to produce a delicious hokki is to make.

일반적으로 호떡은, 밀가루나 쌀가루, 옥수수가루에 녹차, 쑥, 옥수수 등의 재료를 배합하여 물을 조금씩 넣어가면서 반죽을 하고, 호떡 속에는 설탕과 팥, 계피, 땅콩 등의 견과류를 넣어 만든 호떡 소로 속을 만들고, 반죽을 일정량 떼어서 손바닥에 일정한 두께로 펴면서 반죽 가운데를 오목하게 형성하여 호떡 소를 넣어 오물린 다음, 기름을 두른 팬이나 호떡 판에 오물 린 부분을 먼저 올려서 노릇하게 앞, 뒤로 눌러서 굽는 방법으로 제조된다.Generally, hokok is made of flour, rice flour, corn flour, green tea, wormwood, corn and other ingredients to make dough while water is added little by little. In the hokoki, hokki soup made with sugar, red beans, cinnamon, And a certain amount of the dough is cut out, and the dough is formed into a concave shape by stretching the dough to a certain thickness. Then, the dough is put in a concave shape, and the dough is poured into the dough, and then the dough is poured into the dough. .

시대가 흐름에 따라서, 건강에 대한 관심이 더욱 증대됨에 따라, 단순한 간식거리가 아닌 건강에 도움이 되는 건강 호떡을 만들려는 노력들을 하고 있다.As the age grows, the interest in health grows more and more, and efforts are made to make healthy hoki which is not merely snack but health.

그러나, 종래의 호떡은 밀가루만의 일반호떡과 부원료 녹차, 쑥, 옥수수, 야채, 씨앗 등을 섞어 반죽하거나, 호떡 소로 만들어서 넣으면서 짭짤한 소금 성분의 마아가린에 굽거나, 기름에 담궈서 튀기기 때문에 호떡 본연의 맛과 식감이 없어져서 느끼함과 재구매의 의욕을 상실하게 되었고, 식었을 때에 밀가루 냄새가 나거나, 식은 후에 다시 데워서 먹을 때에, 그 맛이 떨어지는 단점이 있었으며, 신선한 재료의 사용으로 인한 웰빙 호떡이 없었던 단점이 있었다.However, the conventional hokoku is mixed with the common hokoku only with the flour and the additive raw green tea, the wormwood, the corn, the vegetables and the seed, and it is made into the hokoko, and it is baked in the salty salt ingredient maragarina, And the sense of taste was lost when the food was warmed up again after cooling, or the disadvantage that there was no well-being rice cake due to the use of fresh ingredients there was.

본 발명은 이러한 종래 호떡에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 블루베리를 주원료로 하는 호떡 제조 방법을 제공함으로써, 식은 후에도 밀가루 냄새가 나지 않고, 쫄깃하고, 여러 개의 호떡을 한 곳에 포장하여도 호떡들끼리 달라붙지 않고, 다음날에 먹을 때에도 처음 먹었던 때의 맛이 살아나도록 하는 호떡을 제공하면서 간식을 섭취하는 것만을 이루는 음식이 아닌, 몸의 건강을 형성하는데 도움을 주도록 하는데 그 목적이 있다.The present invention has been proposed in order to solve the problems in the conventional hot dough. The present invention provides a hot dough producing method using blueberry as a main ingredient, so that it does not smell of flour even after cooling, The purpose is to help to form the health of the body, not just the food that only feeds the snack while providing the hokok which makes the taste of the first eaten even when eating the next day without clinging to each other .

상기 목적을 이루기 위한 본 발명은, 밀가루 100%중량을 기준으로,In order to accomplish the above object, the present invention provides a flour based on 100%

주원료인 밀가루와 알파콘 푸라워, 백설탕, 베이킹 파우더(팽창제), 유청 분말, 가루엿, 유화제, 합성착향료(바닐라향), 탈지분유, 대두유, 타피오카 변성전분, 찰 밀가루 부원료들의 균일한 혼합비를 형성하는 원료 배합단계;(N 1) It forms a uniform mixing ratio of wheat flour and alfacon wool, white sugar, baking powder (swelling agent), whey powder, powdered sugar, emulsifier, synthetic flavoring agent (vanilla flavoring), skim milk powder, soybean oil, tapioca modified starch, (N 1)

상기 주원료와 부원료의 배합 상태 후, 포도당, 정제소금, 인스턴트 이스트, 글루텐, 블루베리 원료 숙성 혼합 믹스 배합단계;(N 2) (N 2) after the state of mixing of the above-mentioned main ingredient and supplementary raw material , mixing step of glucose, purified salt, instant yeast, gluten,

상기의 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)가 최상의 원료 반죽을 위한 물의 온도가 35~75℃ 로 가열시킨 물 40~80%를 반죽물을 준비하는 반죽 물 구비단계;(N 3) (N 1) mixing the raw material and the raw material mixture mix (N 2) with 40 - 80% of water heated to 35-75 ° C for the best raw material dough, (N 3)

상기 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)에 반죽 물 구비단계;(N 3)를 혼합하여 원료를 반죽하는 원료 반죽단계;(N 4) A raw material dough step (N4) for kneading the raw material by mixing the raw material mixing step (N1), the blueberry and the raw material mixed mix mixing step (N2), the kneading step (N3)

상기 정백당 100중량%를 기준으로, 흑설탕, 밀가루, 깨, 해바라기씨, 땅콩가루분, 계피를 혼합시키는 호떡 소 구비 단계;(N 5) (N 5) mixing the brown sugar, wheat flour, sesame seed, sunflower seed, peanut flour and cinnamon on the basis of 100 wt%

상기 원료 반죽(N 3) 된 반죽 물에서 반죽을 일정량 떼어서 손바닥에 일정한 두께로 펴면서 반죽 가운데를 오목하게 형성하여 호떡 소를 넣어 오물 린 다음, 기름을 두른 팬과 호떡 판의 기름 온도가 100~170℃ 를 유지하도록 형성한 팬이나 호떡 판에 오물 린 부분이 풀리지 않도록 먼저 올려서 일정한 온도에 의해서 오므린 접합부가 노릇하고 알맞게 구워지면서 원형의 작은 원형을 형성하면, 뒤집어서 호떡 소가 테두리로 골고루 퍼지도록 누르개의 중심을 잘 맞춰서 일정하게 눌러주면서 노릇하게 앞, 뒤로 눌러서 굽는 호떡 성형 단계;(N 6) A certain amount of the dough is separated from the dough (N 3), and the dough is formed into a concave shape with a certain thickness on the palm of the dough. Then, the dough is dipped in the dough, and the oil temperature of the pan and hake- ℃ to maintain the temperature of the fan or hokka plate to prevent the loose parts to be loosened by a certain temperature at a certain temperature and baked properly baked to form a small circular round, (N 6) , which presses the front and back of the rice cake while keeping the center of the rice cake well pressed ,

상기 호떡을 구웠던 팬이나 호떡 판의 상부에 남은 식용유를 한쪽 방향으로 제거한 후, 하나하나의 호떡을 호떡 집게로 하나씩 집어서 위에서 아래로 팬이나 호떡 판에 내리쳐서 호떡에 부착되어 있는 식용유를 떨어뜨리고 기름 제거 헤라로 밀어내어 호떡 포장을 완성하는 호떡 기름 제거 단계;(N 7) 의 7단계를 완성하여 과제를 해결하는 것을 특징으로 한다.After removing the cooking oil left in the upper part of the pan or the hokokai plate in one direction, pick each one of the hokokoku one by one with the hokoku tongkai and drop it from top to bottom on the fan or hokoku plate and drop the edible oil attached to the hokoki (7) step (N7) to complete the step (N7) to complete the step of wrapping the dough cake by pushing the dough into the oil removing hopper .

이러한 본 발명의 제조방법에 의해 제조된 블루베리 호떡은, 단백하고, 영양가 높은 블루베리를 재료로 하여 제조되므로, 호떡을 한 단계 높여 고급화와 함께 국민 건강식으로 간식만이 아니라, 주식으로도 활용되어 질 수 있다.Since the blueberry hokok manufactured by the manufacturing method of the present invention is made from a protein and a nutritive blueberry as a material, it can be used not only as a snack but as a stock as well as a national health food, Can be.

특히, 급속 동결을 통해 호떡의 장기간 냉동 보관이 가능하며, 필요시마다 전자렌지에 데우므로 인해, 처음과 같은 블루베리 호떡의 맛과 볼 수 있다.In particular, it is possible to store frozen dumplings for a long time by rapid freezing, and it is possible to see the taste of blueberry hokoku like the first time because it is heated in microwave oven whenever necessary.

또한, 호떡의 외부표면에 식물성 유지로 호떡을 구우므로 인해, 표면 호떡 코팅층이 형성되어져 있기 때문에 형태가 오랜 기간 보존되고, 원료의 변질을 방지하며, 여러 개의 호떡을 겹쳐서 포장할 때에도 호떡 사이사이가 잘 떨어지는 효과가 있다.In addition, since the outer surface of the hokok cooks the hokok with vegetable oil, the surface of the hokoki is formed so that the shape is preserved for a long period of time, preventing the deterioration of the raw material, and even when a plurality of hokoki are stacked, It has the effect of falling well.

도 1은 본 발명 블루베리 호떡 제조과정 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG.

이하, 본 발명 블루베리 호떡 제조과정의 구체적인 실시 예를 첨부 도 1의 순서도를 통해 살펴보기로 한다.Hereinafter, a specific embodiment of the process for manufacturing blueberry hoki according to the present invention will be described with reference to the flowchart of FIG.

[1 단계: 원료 배합] (N 1)[Step 1: Formulation of raw materials] (N 1)

밀가루 100%중량을 기준으로,Based on 100% wheat flour weight,

주원료인 밀가루와 알파콘 푸라워 5~10중량%, 백설탕 2~5중량%, 베이킹 파우더(팽창제) 3~7중량%, 유청 분말 3~7중량%, 가루엿 2~5중량%, 유화제 2~5중량%, 합성착향료(바닐라향) 1~4중량% 탈지분유 3~7중량%, 대두유 2~5중량%, 타피오카 변성전분 1.5~5.5중량%, 찰 밀가루 2~6.5중량% 각각의 주원료와 부원료를 첨가하여 상기의 모든 원료들이 균일하게 혼합되도록 하기 위해서 한쪽 방향으로 회전시키면서 배합하므로 인해, 적절한 원료 혼합비를 형성한다.(3) to 7% by weight of whey powder, (2) to 5% by weight of powdered sugar, (2) 5% by weight of an emulsifying agent (swelling agent) 1 to 4% by weight of synthetic flavoring agent (vanilla flavor) 3 to 7% by weight of skim milk powder, 2 to 5% by weight of soybean oil, 1.5 to 5.5% by weight of tapioca modified starch, and 2 to 6.5% And an additive material are added to the raw material mixture so as to uniformly mix all of the raw materials.

[2 단계: 원료 숙성 혼합 믹스 배합] (N 2)[Step 2: mixing raw material mixture] (N 2)

상기 주원료와 부원료의 배합 상태 후, 포도당 3~10중량%, 정제소금 3~10중량%, 인스턴트 이스트 1~3중량%, 글루텐 0.5~2중량%, 블루베리 5~ 35중량% 들을 가장 좋은 배합형태의 원료 숙성을 위해서 상기의 부원료를 하나의 기구에서 믹스하여 최상의 원료 숙성 혼합 믹스 배합을 완성한다.After mixing the above raw materials and additives, 3 to 10% by weight of glucose, 3 to 10% by weight of purified salt, 1 to 3% by weight of instant yeast, 0.5 to 2% by weight of gluten and 5 to 35% For the fermentation of raw materials in the form, the above ingredients are mixed in one apparatus to complete the best raw material ripening mix formulation.

[3 단계: 반죽 물 구비] (N 3)[Step 3: Equipped with batter] (N 3)

상기의 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)가 최상의 원료 반죽을 위해서 물의 온도가 35~75℃ 로 가열시킨 물 40~80%를 반죽 물을 준비한다.(N 1) mixing the raw material mixture and the raw material mixture mix (N 2) with 40 to 80% of water heated to 35 to 75 ° C for the best raw material dough, do.

[4 단계: 원료 반죽] (N 4)[Step 4: raw dough] (N 4)

상기 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)에 반죽 물 구비단계;(N 3)를 혼합하여 원료를 반죽할 때, 주원료와 부원료가 반죽 물에 잘 섞여서 분말 형태가 보이지 않도록 반죽 전체를 형성하며, 반죽기 사용하여 5분~25분 사이로 원료 반죽을 치대겨서 원료 반죽의 찰기를 조정하여 원료 반죽을 완성한다.When the raw material is kneaded by mixing the raw material mixing step (N 1), the blueberry and the raw material mixture mix step (N 2) and the kneading step (N 3), the raw material and the additive Form the dough so that the powder form is not visible, mix the raw dough for 5 to 25 minutes using a kneader, and adjust the stickiness of the raw dough to complete the raw dough.

[5 단계: 호떡 소 구비] (N 5)[Step 5: Hoechokobu] (N5)

상기 정백당 100중량%를 기준으로, 흑설탕 10~50중량%, 밀가루 10~110중량%, 깨 20~60중량%, 해바라기씨 20~60중량%, 땅콩가루분 20~60중량%, 계피 5~20중량%, 옥수수 가루분 10~30중량% 를 혼합하여 적정량의 당분과 씨앗의 영양가 비율을 조정하며, 호떡을 구웠을 때, 호떡 소의 내용물이 젤리 형태로 호떡 속에 녹아지게 하여 호떡을 섭취할 때, 흘러내리는 것을 방지하도록 형성하므로 인해, 호떡 속의 호떡 소가 흘러내려서 손이나 입술 등에 데여서 화상으로 상처를 입거나, 옷에 묻는 것을 방지하고 씹을 때, 식감을 좋게 하도록 호떡 소를 구비한다.10 to 50 wt% of brown sugar, 10 to 110 wt% of wheat flour, 20 to 60 wt% of sesame seeds, 20 to 60 wt% of sunflower seeds, 20 to 60 wt% of peanut flour, 5 to 20 wt% of cinnamon powder, And 10 to 30% by weight of corn flour are mixed to adjust the nutritive value ratio of sugar and seed to a proper amount. When baked hokoki is melted in the form of jelly in the form of jelly, when the hokoki is ingested, It is possible to prevent the skin from being scratched by burning on the hands or the lips when the moxa is blown down on the back of the moxa so that the moxa is prevented from adhering to the clothes, and when the moxa is chewed, the moxa is provided.

[6 단계: 호떡 성형] (N 6)[Step 6: Hoeokjeong] (N6)

상기 원료 반죽(N 3) 된 반죽 물에서 반죽을 일정량 떼어서 손바닥에 일정한 두께로 펴면서 반죽 가운데를 오목하게 형성하여 호떡 소를 넣어 오물 린 다음, 기름을 두른 팬과 호떡 판의 기름 온도가 100~170℃ 를 유지하도록 형성한 팬이나 호떡 판에 오물 린 부분이 풀리지 않도록 먼저 올려서 일정한 온도에 의해서 오므린 접합부가 노릇하고 알맞게 구워지면서 원형의 작은 원형을 형성하면, 뒤집어서 호떡 소가 테두리로 골고루 퍼지도록 누르개의 중심을 잘 맞춰서 일정하게 눌러주면서 노릇하게 앞, 뒤로 눌러서 구면서 호떡 성형을 완성한다.A certain amount of the dough is separated from the dough (N 3), and the dough is formed into a concave shape with a certain thickness on the palm of the dough. Then, the dough is dipped in the dough, and the oil temperature of the pan and hake- ℃ to maintain the temperature of the fan or hokka plate to prevent the loose parts to be loosened by a certain temperature at a certain temperature and baked properly baked to form a small circular round, And then press it back and forth.

[7 단계: 호떡 기름 제거] (N 7)[Step 7: Remove hot oil (N 7)]

상기 호떡을 구웠던 팬이나 호떡 판의 상부에 남은 식용유를 한쪽 방향으로 제거한 후, 하나하나의 호떡을 호떡 집게로 하나씩 집어서 위에서 아래로 팬이나 호떡 판에 수차례 내리쳐서 호떡에 부착되어 있는 식용유를 떨어뜨리고, 기구를 이용해서 호떡을 내리쳤던 팬이나 호떡 판의 기름 제거하여 호떡 포장을 완성하므로, 상기의 블루베리 호떡 제조과정의 구체적인 실시 예를 완성한다.After removing the edible oil left in the upper part of the fan or the hokka plate baked in the one direction, pick each one hokoki one by one with the knife and pull it down several times to the fan or the hokka plate, And the pan or hokka plate which has been dipped in the hokoki is removed by using a tool to complete the wrapping of the hokoki. Thus, the concrete embodiment of the blueberry hokoki manufacturing process is completed.

Claims (2)

밀가루 100%중량을 기준으로, 주원료인 밀가루와 알파콘 푸라워 5~10중량%, 백설탕 2~5중량%, 베이킹 파우더(팽창제) 3~7중량%, 유청 분말 3~7중량%, 가루엿 2~5중량%, 유화제 2~5중량%, 합성착향료(바닐라향) 1~4중량% 탈지분유 3~7중량%, 대두유 2~5중량%, 타피오카 변성전분 1.5~5.5중량%, 찰 밀가루 2~6.5중량% 부원료들의 균일한 혼합비를 형성하는 원료 배합단계;(N 1)
상기 주원료와 부원료의 배합 상태 후, 포도당 3~10중량%, 정제소금 3~10중량%, 인스턴트 이스트 1~3중량%, 글루텐 0.5~2중량%, 블루베리 5~ 35중량% 원료 숙성 혼합 믹스 배합단계;(N 2)
상기의 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)가 최상의 원료 반죽을 위한 물의 온도가 35~75℃ 로 가열시킨 물 40~80%를 반죽 물을 준비하는 반죽 물 구비단계;(N 3)
상기 원료 배합단계 (N 1)와 블루베리와 원료 숙성 혼합 믹스 배합단계;(N 2)에 반죽 물 구비단계;(N 3)를 혼합하여 원료를 반죽하는 원료 반죽단계;(N 4)
상기 정백당 100중량%를 기준으로, 흑설탕 10~50중량%, 밀가루 10~110중량%, 깨 20~60중량%, 해바라기씨 20~60중량%, 땅콩가루분 20~60중량%, 계피 5~20중량%를 혼합시키는 호떡 소 구비 단계;(N 5)
상기 원료 반죽(N 3) 된 반죽 물에서 반죽을 일정량 떼어서 손바닥에 일정한 두께로 펴면서 반죽 가운데를 오목하게 형성하여 호떡 소를 넣어 오물 린 다음, 기름을 두른 팬과 호떡 판의 기름 온도가 100~170℃ 를 유지하도록 형성한 팬이나 호떡 판에 오물 린 부분이 풀리지 않도록 먼저 올려서 일정한 온도에 의해서 오므린 접합부가 노릇하고 알맞게 구워지면서 원형의 작은 원형을 형성하면, 뒤집어서 호떡 소가 테두리로 골고루 퍼지도록 누르개의 중심을 잘 맞춰서 일정하게 눌러주면서 노릇하게 앞, 뒤로 눌러서 굽는 호떡 성형 단계;(N 6)
상기 호떡을 구웠던 팬이나 호떡 판의 상부에 남은 식용유를 한쪽 방향으로 제거한 후, 하나하나의 호떡을 호떡 집게로 하나씩 집어서 위에서 아래로 팬이나 호떡 판에 내리쳐서 호떡에 부착되어 있는 식용유를 떨어뜨리고 기름 제거 헤라로 밀어내어 호떡 포장을 완성하는 호떡 기름 제거 단계;(N 7)를 포함하는 것을 특징으로 하는 블루베리 호떡 제조방법. The present invention relates to a flour based on 100% by weight of wheat flour, 5 to 10% by weight of alpha -conformula, 2 to 5% by weight of white sugar, 3 to 7% by weight of baking powder (swelling agent) 2 to 5 wt% of an emulsifier, 2 to 5 wt% of an emulsifier, 1 to 4 wt% of a synthetic flavoring agent (vanilla flavor) 3 to 7 wt% of skim milk powder, 2 to 5 wt% of soybean oil, 1.5 to 5.5 wt% of tapioca modified starch, 2 to 6.5 wt.% Of raw materials; (N 1)
3 to 10% by weight of glucose, 3 to 10% by weight of purified salt, 1 to 3% by weight of instant yeast, 0.5 to 2% by weight of gluten and 5 to 35% by weight of blueberry after the mixing of the above- Mixing step (N2)
(N 1) mixing the raw material and the raw material mixture mix (N 2) with 40 - 80% of water heated to 35-75 ° C for the best raw material dough, (N 3)
A raw material dough step (N4) for kneading the raw material by mixing the raw material mixing step (N1), the blueberry and the raw material mixture mixing step (N2), the kneading step (N3)
10 to 50 wt% of brown sugar, 10 to 110 wt% of wheat flour, 20 to 60 wt% of sesame seeds, 20 to 60 wt% of sunflower seeds, 20 to 60 wt% of peanut flour, 5 to 20 wt% of cinnamon powder, (N 5) by weight ;
A certain amount of the dough is separated from the dough (N 3), and the dough is formed into a concave shape with a certain thickness on the palm of the dough. Then, the dough is dipped in the dough, and the oil temperature of the pan and hake- ℃ to maintain the temperature of the fan or hokka plate to prevent the loose parts to be loosened by a certain temperature at a certain temperature and baked properly baked to form a small circular round, (N 6) , which presses the front and back of the rice cake while keeping the center of the rice cake well pressed ,
After removing the cooking oil left in the upper part of the pan or the hokokai plate in one direction, pick each one of the hokoketsu one by one with a pair of hokoku knives and knead it down to the top of the fan or hokoku plate to remove the edible oil attached to the hokok dropping hotteok oil removal step to complete the packaging hotteok pushed out by oil removal spatula; blueberry hotteok method comprising the (N 7). 청구항 1항에 있어서,
상기 호떡 기름 제거 단계(N 6)에서는 호떡을 호떡 판에 내리쳐서 호떡에 부착되어 있는 식용유를 떨어뜨릴 때, 호떡 판의 온도가 90~145℃ 를 유지하게 하는 것을 특징으로 하는 블루베리 호떡 제조방법. The method according to claim 1,
The hotteok when oil removal step (N 6) In Slams the hotteok the hotteok plate to drop the oil attached to the hotteok method of producing blueberry hotteok characterized in that the temperature of the hotteok plate maintain 90 ~ 145 ℃ .
KR1020160103391A 2016-08-16 2016-08-16 Blueberry hodduk of manufaure KR20180019265A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200082809A (en) * 2018-12-31 2020-07-08 사단법인 한국매실사업단 Manufacturing method of japanese apricot pancake
CN115777745A (en) * 2022-12-16 2023-03-14 江苏爸爸糖食品科技有限公司 Preparation method of toast and toast

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200082809A (en) * 2018-12-31 2020-07-08 사단법인 한국매실사업단 Manufacturing method of japanese apricot pancake
CN115777745A (en) * 2022-12-16 2023-03-14 江苏爸爸糖食品科技有限公司 Preparation method of toast and toast
CN115777745B (en) * 2022-12-16 2024-01-12 江苏爸爸糖食品科技有限公司 Preparation method of toast and toast

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