KR20190048948A - A stuffed pancake mix composition comprising allulose and use thereof - Google Patents

Abstract

The present invention relates to a composition for preparing a stuffed pancake mix including grain powder, baking powder, and allulose, a method for preparing a stuffed pancake mix, a stuffed pancake mix and a stuffed pancake including the composition for preparing a stuffed pancake mix, a method for preparing a stuffed pancake using the stuffed pancake mix, a method for increasing easiness of preparing a stuffed pancake dough, a method for increasing molding performance of a stuffed pancake dough, and a method for solving a hard texture of a stuffed pancake. The composition of the present invention is added with allulose which is a naturally derived sweetener material, thereby having excellent properties of easily preparing a stuffed pancake dough, increasing molding performance of a stuffed pancake dough, and solving a hard texture of the stuffed pancake.

Description

[0001] The present invention relates to a composition for the preparation of a sweet rice cakes mix including aluloses and a use thereof,

The present application relates to a composition for preparing a hawky mix comprising a saccharide and a cereal flour containing alulose; A hokki mix and a hoki including the composition for preparing the hokok mix; A method for producing hoki using the above-mentioned hokki mix; A method of increasing the ease of making hawk dough, a method of increasing the moldability of hawk dough, and a method of improving the hard texture of hog cake.

Hochok is a typical snack food to be eaten in winter, and it is a kind of snack street that everyone can enjoy for a long time, regardless of age and sex. In general, white rice cake, which is rounded with grain powder, is made by adding sugar or cinnamon-flavored brown sugar for sweetness. In order to prevent the sugar from flowing down, it is possible to add flour to the batter or add nuts such as peanuts It may also increase the viscosity.

As the food is diversified, so-called green tea hoki, which is usually white, is made of green tea powder with green tea powder. In addition to this, there are also pizza hokok made with pizza sauce and cheese to meet the taste of children, For women interested in diet is reduced in calorie diet is sold in various forms such as.

In addition, hokok was usually sold in markets or on the streets. However, as people's interest in well-being has increased recently, there has been an increase in the number of cases in which food is purchased separately from home and bought. As a result, they are sold on the market in the form of premixes that can be easily and easily made and cooked.

Generally, in order to cook hokok using the above-mentioned hokok mix, yeast is added for about 30 minutes or more, generally at room temperature for 2 to 3 minutes, in order to increase the volume of kneading dough, soften the texture, A step of fermentation for a period of time is required.

Such conventional methods for producing hokok include a yeast fermentation process, which is difficult to manage yeast sensitive to temperature, humidity and pH, and there is a problem that QC management (quality process control) is difficult due to seasonal changes. Also, the selection of the optimal fermentation end point has a crucial effect on the taste and flavor of hokok, which is absolutely dependent on the experience of the operator. In addition, the dough material that has undergone the yeast fermentation process has a disadvantage that it is difficult to automate the dough because it has a high viscosity and must be peeled off manually after being attached to a molding machine for baking hokok.

In the food industry, research has been continuously carried out to reduce the fermentation time during the cooking process of hokok, and as a result many products have been released. Korean Patent No. 10-2011-0045797 discloses a composition containing a tapioca modified starch, an inactive dry yeast, and a rapid-acting baking powder in the case of the non-fermented hawk cakes of Korean Patent Laid-Open No. 10-2011-0045797. However, since the fermentation process which determines the physical properties and texture of hokok is omitted, there is a disadvantage that the texture of the hokok made is comparatively stiff and further aging progresses rapidly after the preparation, and the degree of bokkuk and hard texture is markedly improved .

Under these circumstances, the present inventors have made extensive efforts to solve the above-mentioned problems. As a result, the inventors of the present invention have found that a composition containing an effective amount of alulose improves the firmness and firm texture, The present invention has been completed.

One object of the present application is to provide a composition for the preparation of a sweet rice cakes mix comprising a sugar and a cereal flour containing aluloses.

Another object of the present application is to provide a hoko mix comprising the composition for preparing the hokoku mix.

Another object of the present application is to provide a hoki comprising the composition for preparing the hokok mix.

Another object of the present invention is to provide a method for producing a dough cake, comprising: (a) mixing a composition for preparing the dough cake mix and water to form a dough; And (b) cooking the dough in an oil.

Another object of the present invention is to provide a method for increasing the ease of manufacturing hawk dough comprising mixing the composition for making hawk rice mix and water to make a dough.

Another object of the present invention is to provide a method for increasing the moldability of hawk dough, comprising the step of mixing the composition for making the hawk cow mix and water to form a dough.

Another object of the present application is to provide a method for producing a dough cake, comprising: (a) mixing a composition for making a dough cake mixture and water to form a dough; And (b) frying the dough in oil.

This will be described in detail as follows. On the other hand, each description and embodiment disclosed in the present application can be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in this application fall within the scope of the present application. Further, the scope of the present application is not limited by the specific description described below.

To achieve the above object, one aspect of the present application provides a composition for preparing a sweet rice cakes mix, which comprises a saccharide and a grain powder containing alulose. The hoki made from the composition for making the hokka mix of the present application contains a saccharide including alulose in the composition to increase the easiness of manufacturing hokkee dough and reduce the resistance to increase the molding ability of hokkee dough and improve the hard texture . In addition, the hoki produced by the composition for preparing the hokok mix according to the present application has an excellent effect that the production time of the hokoki is shortened due to no fermentation and the hard texture due to no fermentation is improved.

In the present application, 'hokok' means a food in which a sugarcane such as sugar is contained in a round and white rice cake, and 'hokake mix' is a product containing components commonly used in the production of the hokok, This makes it easy to make hokok.

The hokok mix may be a non-fermented hokok mix. The 'non-fermented hohokyu mix' in the present application is a hohoki mix capable of maintaining kneading and moldability without the fermentation process having a large amount of time consuming, which is generally included in the hohoki manufacturing process. When the fermented hohoki mix is used, Since the cooking time can be shortened, there is an advantage that the hoki can be manufactured conveniently and quickly. However, when the fermentation process is omitted, a hard texture may occur after the preparation of the hoki. However, when the allylose is added as in the present application, the soft texture can be improved and the aging can be suppressed.

The term "saccharide" in the present application is a substance generally included for sweet taste and the like, and is at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols, high sweeteners and liquid equivalents. The saccharide may be a saccharide added separately from glucose, maltose and the like contained in the grain flour.

The saccharide may be contained in an appropriate amount in the composition for the preparation of the hockey mix. Specifically, the saccharide may be contained in an amount of 0.1 to 30 parts by weight, 0.1 to 20 parts by weight, 0.1 to 10 parts by weight, 0.1 to 5 parts by weight, 1 to 30 parts by weight, 1 to 20 parts by weight, 1 to 10 parts by weight, and 1 to 5 parts by weight based on 100 parts by weight of the resin It is not.

In the present application, alulose is a type of sugar having the formula C ₆ H ₁₂ O ₆ , molecular weight of 180.16, which is known to exist in small quantities in figs, grapes and the like, and is also called psicose. The above-mentioned alulose is a concept including both D-alulose and L-alulose, and may be purchased from commercially available aluloses, directly extracted from natural products, and produced by chemical or microbiological methods, But is not limited thereto. The alulose can be used in solid, powder or liquid form, and specifically in the form of liquid aluloses, but is not limited thereto. The alulose may be alulose having a purity of 90% or more (containing 90 wt% or more of alulose based on dry solids), a purity of 95% or more, a purity of 98% or more, or a purity of 98% to 99.5%.

May be included in the form of mixed sugar with saccharides other than aluloses. Specifically, the alulose may be in the form of a mixed sugar with at least one saccharide selected from the group consisting of monosaccharides, disaccharides, oligosaccharides, sugar alcohols and high sweetening agents in addition to alulose, but is not limited thereto. Finally, other ingredients besides the above-mentioned powder, liquid form, or mixed sugar alululose may be further included if they can be contained in an appropriate amount in the composition for making the sweet potato mix of the present application.

20 to 80 parts by weight, 20 to 70 parts by weight, 40 to 100 parts by weight, 40 to 80 parts by weight based on 100 parts by weight of saccharides, 40 to 70 parts by weight, 50 to 100 parts by weight, 50 to 80 parts by weight or 50 to 70 parts by weight, but is not limited thereto.

The term " grain flour " in this application means a powder form of the grain, and the grain is not limited as far as it is possible to be edible. Specifically, the grain powder may be selected from the group consisting of rice, barley, soybean, crude oil, millet, wheat, buckwheat, glutinous rice, brown rice, black rice, rice, barley, rye, toothpaste, quinoa, oats, potatoes, Lt; / RTI > In addition, the grain flour can be a blend of one or more grain flours. Grain flour can also be a mixture of several forms of one grain. For example, wheat flour may be a mixture of strong, gravity or flour.

The cereal flour may be contained in an appropriate amount in the composition for preparing the hoko mix. Specifically, the cereal flour may be contained in an amount of 50 to 99 parts by weight, 60 to 99 parts by weight, 70 to 99 parts by weight, 80 to 99 parts by weight, But are not limited to, 97 parts by weight, 60 to 97 parts by weight, 70 to 97 parts by weight, 80 to 97 parts by weight, 80 to 96 parts by weight, 87 to 96 parts by weight and 92 to 96 parts by weight.

The composition for preparing the hokkyo mix may further comprise a baking powder. By "baking powder" in the present application is meant one type of chemical swelling agent comprising sodium bicarbonate. Specifically, the baking powder may be mixed with an excipient such as starch, using sodium carbonate, at least one kind of acid salt, or an acid generating material as a main component. In addition, the baking powder may be, but not limited to, a tartrate baking powder, a phosphate baking powder, a pyrophosphate baking powder, a sulfate baking powder, or a sulfate-phosphate baking powder.

In addition, the baking powder may be a fast acting baking powder. The rapid-acting baking powder is a mixture of sodium hydrogencarbonate and a short-acting acid, and is used as a rapid-acting expanding agent.

0.1 to 4.5 parts by weight, 0.1 to 4 parts by weight, 0.1 to 3.5 parts by weight, 0.2 to 0.2 part by weight based on 100 parts by weight of the total composition as a whole, 0.2 to 4.5 parts by weight, 0.2 to 4 parts by weight, 0.2 to 3.5 parts by weight, 0.3 to 5 parts by weight, 0.3 to 4.5 parts by weight, 0.3 to 4 parts by weight, 0.3 to 3.5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3.5 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2.5 parts by weight, 0.5 to 2 parts by weight or 0.5 to 1.5 parts by weight, but is not limited thereto.

The saccharide of the present application may or may not further include sugar.

When the saccharide of the present application additionally contains sugar, the sugar specifically includes more than 0 to 80 parts by weight, more than 0 to 60 parts by weight, more than 0 to 50 parts by weight, and 20 to 80 parts by weight , 20 to 60 parts by weight, 20 to 50 parts by weight, 30 to 80 parts by weight, 30 to 60 parts by weight, 30 to 50 parts by weight and 35 to 45 parts by weight.

When the composition of the present application further comprises sugar, the weight ratio of the sugar and the alulose is in the range of 1: 0.1 to 1:10, 1: 0.1 to 1: 5, 1: 0.2 to 1: 5, 1: 0.2 1: 3, 1: 0.25 to 1: 2.5, 1: 0.25 to 1: 1.5, but is not limited thereto.

The composition of the present invention for making a hawky mix can facilitate the production of hawky dough compared to a composition for the production of a hawky mix without aluloses or a composition for preparing a hawky mix containing an equal amount of sugar instead of alulose.

The easy production of the hoe cake can mean that the bitter and the dough are easy to integrate during the mixing process for making the hoe cake, thereby shortening the time taken to complete the dough and improving the dough efficiency, This can mean, but is not limited to, that the force to be weighed can be reduced to produce less dough and produce dough.

The composition for preparing the hawok mix of the present application has higher maximum elongation resistance and elongation length than the composition for preparing hawkki mix without aluloses or the composition for preparing hawkki mix containing the same amount of sugar instead of alulose, .

The dough may be prepared in an amount of 40 to 100 parts by weight, 40 to 80 parts by weight, 50 to 100 parts by weight, 50 to 80 parts by weight, or 50 to 70 parts by weight, based on 100 parts by weight of the total composition , But is not limited thereto.

The moldability of the hawk dough means to make the shape of the hawk. When the maximum elongation resistance or elongation length of the dough decreases, resistance to the hawk cake is decreased, and the shape of the hawk cake can be easily made. .

The highest elongation resistance means the highest resistance in the process of stretching the hawk dough. The lower the maximum elongation resistance, the lower the resistance of the dough, which means that it can be molded immediately after the kneading. The maximum elongation resistance of the hawk dough made of the composition for making the hawk mix composition of the present application is 300 to 600 BU, 300 to 550 BU, 300 to 500 BU, 300 to 450 BU, 350 to 550 BU, 350 to 450 BU, 350 to 450 BU, But is not limited thereto.

The maximum elongation resistance of the hawk dough produced from the composition for preparing the hawky mix according to the present application is 70 to 95%, 70 to 93%, 70 to 93% 75 to 95%, 75 to 91%, 75 to 87%, 75 to 85%, 75 to 95%, 75 to 95% 78-83%, 78-83%, 78-93%, 78-91%, 78-87%, 78-85%, 78-83%, 78-81%, 80-95% But are not limited to, about 93%, 80% to 91%, 80% to 87%, 80% to 85%, 80% to 83%, or 80% to 81%. In addition, the maximum elongation resistance of the hawk dough produced from the composition for preparing the hawky mix according to the present application is 95% or less, 93% or less, 91% or less, or 90% or less of the maximum elongation resistance of the hawk dough, , Not more than 90%, not more than 87%, not more than 85%, not more than 83%, not more than 81% and / or not less than 70%, not less than 75%, not less than 78%, not less than 80%.

The elongation length is the length stretched until the hawky dough is broken. The smaller the elongation length is, the less the resistance of the dough is, which means that molding is possible immediately after kneading. The elongation length of the composition of the present application for making a hodoki mix or the hodoki dough made of the hodoki mix containing the same is 18 to 30 cm, 18 to 28 cm, 18 to 26 cm, 18 to 24 cm, 20 to 28 cm, 20 to 26 cm, 20 to 24 cm, But the present invention is not limited thereto, and the total weight of the hawk dough for measuring the elongation length may be 465 g, but is not limited thereto.

The maximum elongation resistance value (maximum elongation resistance / elongation length) relative to the elongation length is represented by an R / E value. The lower the R / E value is, the more the resistivity of the dough is reduced and the molding can be performed immediately after kneading. The R / E value of the composition of the present application for making a hoko mix or the hokka dough made of the hokok mix comprising the same is 15 to 20, 15 to 19.5, 15 to 19, 15 to 18.5, 15.5 to 19, 15.5 to 18.5, 18, but is not limited thereto.

The highest elongation resistance value of the hawk dough produced from the composition for preparing the hawky mix according to the present application is 75 to 95%, 75 to 93% of the maximum elongation resistance value of the hawky dough produced from the composition for preparing the hawky mix including only sugar, , 75 to 92%, 75 to 91%, 75 to 90%, 75 to 89%, 75 to 88%, 75 to 87%, 78 to 95% , 80 to 90%, 80 to 90%, 80 to 89%, 78 to 90%, 78 to 89%, 78 to 88%, 78 to 87%, 80 to 95% , 83-90%, 83-90%, 83-89%, 83-88%, 83-87%, 80-88%, 80-87%, 83-95%, 83-93%, 83-92%, 83-91% But is not limited thereto. The maximum elongation resistance value of the hawk dough produced from the composition for preparing a hawky mix according to the present application is 95% or less, 93% or less, 92% or less, , Not more than 91%, not more than 90%, not more than 89%, not more than 88%, not more than 87% and / or not less than 75%, not less than 78%, not less than 80%, not less than 83%.

The composition of the present invention for producing a sweet rice coke mix has a reduced hardness or chewiness of the sweet rice cake compared to a composition for preparing a sweet rice cake without aluloses or a composition for preparing a sweet rice cake containing an equal amount of sugar instead of alulose, That is, the hard texture can be improved and the soft texture can be maintained even after the lapse of time since the preparation of the hoki by suppressing the aging. The hardness or chewiness can be measured at 15 minutes after the preparation of the hoki, but is not limited thereto.

The hardness indicates the hardness at chewing, which means that the harder the hardness is, the less harsh texture of hokoku is, and the soft texture is improved. The hardness of the hoki made from the composition for making a hoki mix of the present application may be 25000 to 60000, 25000 to 55000, 30000 to 60000, 30000 to 55000, 35000 to 60000, or 35000 to 55000, but is not limited thereto.

The chewiness is the energy required to collapse the solid food to a state capable of being handed down when it is eaten, which means that the lower the chewiness, the more the texture of hokokki is reduced and the soft texture is improved. The chewiness of the composition of the present application for making a hodoki mix or the hodoki made of a hodoki mix comprising the same may be 7000 to 30000, 7000 to 27000, 7000 to 24000, 10000 to 30000, 10000 to 27000, 10000 to 24000 or 13000 to 24000 , But is not limited thereto.

The hardness or chewiness of the hokok prepared by the composition for making the hokok mix according to the present invention is 75-93%, 75-91%, 75-90%, or 90-90% of the hardness or chewiness of the hokok prepared from the composition for making the hokki mix containing only sugar, 78 to 90%, 78 to 89%, 78 to 87%, 78 to 86%, 80 to 93%, 75 to 89%, 75 to 87%, 75 to 86%, 78 to 93% %, 80 to 91%, 80 to 90%, 80 to 89%, 80 to 87%, 80 to 86%, 83 to 93%, 83 to 91%, 83 to 90% %, Or 83 to 86%. In addition, the hardness or chewiness of hokok prepared by the composition for preparing hokok mix of the present application is 93% or less, 91% or less, 90% or less relative to the hardness or chewiness of the hokok prepared from the composition for making a hokki mix containing only sugar , 89% or less, 87% or less, 86% or less and / or 75% or more, 78% or more, 80% or more, 83% or more.

The composition of the present invention for producing a hokok mix may further contain additives such as starch, salt, emulsifier, stabilizer (pectin, gum, polysaccharide etc.), acidity regulator, preservative (sorbic acid and salts, dehydroacetic acid and salts, etc.), swelling agent, , Flavoring agents, coloring agents, spices (vegetable extract powder, seasoning, herbs, etc.) or inert drying yeast, etc., but are not limited thereto.

The salt may be, but is not limited to, salt, salt, or salt. The salt also includes sodium chloride, and may further contain magnesium chloride, calcium chloride, and the like.

The inactive dry yeast means an inactive and dried yeast. Since it is inactive, it is not usually used because it is inactive in baking, and is mainly used in feed, pharmaceutical, or functional foods.

The inert dry yeast may be contained in an appropriate amount in the composition for the preparation of the hoko mix. Specifically, 0.05 to 5 parts by weight, 0.07 to 3 parts by weight, 0.1 to 3 parts by weight, 0.1 to 2 parts by weight, 0.1 to 2 parts by weight, 0.1 to 0.5 parts by weight, and 0.1 to 0.3 parts by weight, based on the total weight of the composition.

In addition, the Hokoku mix may include strong flour, gravity flour, glutinous rice flour, soybean oil, waxy cornstarch modified starch, sugar, alulose, skim milk powder, refined salt, glucose, fried sesame oil and ginger yellow pigment. It is not.

Another aspect of the present application for achieving the above object is to provide a hoko mix comprising the composition for preparing the hokoku mix. The above-mentioned Hobok mix is as described above.

Another aspect of the present application for achieving the above object provides a hoki comprising the composition for preparing the hokoku mix as described above.

The hoko mix and hokoki are as described above.

According to another aspect of the present invention, there is provided a method for manufacturing a dough cake, comprising the steps of: (a) And (b) cooking the dough in oil.

In the step (a), the composition for preparing the hoko mix may be blended with water, or the saccharide, the cereal flour, and the like, which is a component of the composition for preparing the hoko mix, may be mixed with water in the reverse order or at the same time.

40 to 100 parts by weight, 50 to 70 parts by weight, 50 to 80 parts by weight, 50 to 100 parts by weight, 50 to 400 parts by weight of water based on 100 parts by weight of the total composition of the hoko mix preparation, , 80 to 300 parts by weight, or 100 to 200 parts by weight, and may further contain other components in addition to water in order to make the dough of step (a).

In addition, the temperature of the water may be 30 to 50 DEG C or 40 DEG C, but is not limited thereto. The time for kneading after mixing the composition for preparing hokok mix and water may be 2 to 10 minutes, 3 to 8 minutes, or 5 minutes, but is not limited thereto.

The step (b) includes frying or kneading the dough of step (a).

Another aspect of the present application for achieving the above object is to provide a method for increasing the ease of manufacturing hawk dough, comprising the step of mixing dough with the composition for making the hawk cow mix and water. The step of making the hawk dough is as described above. The ease of manufacturing the dough cake may be shortened in dough production time and increased dough production efficiency, but is not limited thereto.

Another aspect of the present application for achieving the above object is to provide a method for increasing the moldability of hawk dough, comprising the step of mixing dough with the composition for making the hawk cow mix and water. The step of making the hawk dough is as described above.

According to another aspect of the present invention, there is provided a method for producing a dough cake, comprising the steps of: (a) mixing a composition for preparing the dough cake mix and water to form a dough; And (b) oiling the dough. ≪ Desc / Clms Page number 2 > The steps (a) and (b) are as described above.

The composition for the production of the hawok mix of the present application can be prepared by adding alulose, which is a naturally-derived sweetener, to make it easy to produce hawk dough, to increase the molding ability of hawk dough, and to improve the hard texture of hogok .

Fig. 1 shows the kneading process of hawk dough with alulose added.
Fig. 2 shows resistance values of hawk dough added with alulose.
Fig. 3 shows hardness and chewiness measured values of aloe roux added hockey over time.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. However, these examples and experimental examples are intended to illustrate the present invention, and the scope of the present invention is not limited to these examples and experimental examples.

Example  One: Hokka Mix  Preparation of composition for manufacture

As shown in the following Table 1, the raw materials including sugar (CJ fermented sugar, crystals, purity: 98% or more) and alulose (CJ cheiljedang, crystals, purity: 98% made. The same amount of raw material was used except for sugar and alululose.

Table 1 above relates to the preparation (weight ratio) of the composition for the production of the non-fermented hokka mix.

Example  2: Hokka Mix  Production of hokok using composition for manufacturing

40 g water (130 g) and yeast (4 g) were added to the composition (200 g) of Comparative Example 1 and Experimental Examples 1 to 3, and the mixture was stirred for 1 minute and 30 seconds in a small-sized domestic mixer. And the hawk dough divided into a preheated frying pan having a cooking oil of 2 mm was put into a flat shape and then heated for 3 minutes. The prepared hoko was allowed to cool to room temperature for 15 minutes.

Example  3: Change of dough during making time

Forty grams of water (130 g) and yeast (4 g) were added to the composition (200 g) of Comparative Example 1 and Experimental Examples 1 to 3, and the mixture was stirred for 1 minute and 30 seconds in a small household mixer. Respectively.

As a result, compared with the dough of Comparative Example 1, the dough of Experimental Examples 1 to 3 was excellent in bonding with the beater and the friction of the dough was improved, so that the dough could be completed faster than the dough of the Comparative Example 1, And the shortening of the kneading time was possible (FIG. 1).

Example  4: Hokka Mix  Analysis of the Mechanical Properties of Honey Dough Prepared with Manufacturing Composition ExtensoGraph -E)

1.8 g of salt and 165 g of distilled water of 30 were added to 300 g of the composition for the preparation of the non-fermented hops and cakes mixture of Comparative Example 1 and Experimental Examples 1 to 3, and instrumental analysis was performed according to the ExtensoGraph-E (Brabender) preparation method.

  As a result, the maximum resistance value tended to be lower in the order of the dough of Experimental Example 1, Experimental Example 2 and Experimental Example 3 (Table 2 and Fig. 2) as compared with the dough of Comparative Example 1. Based on this, it was confirmed that as the content of alululose increases, the resistance is relatively lowered, and thus, it is possible to manufacture more easily in the case of making hoki.

Table 2 above refers to the resistance of hawk dough to alulose content.

Example  5: Instrumental analysis of hokok with T / A (Texture Analysis)

The hardness and chewiness of the finished hokok prepared according to Example 2 were measured by a texture analyzer with respect to time.

As a result, it was found that the hardness and chewiness of hoko of Experimental Example 2 were significantly reduced as compared with the hokoki of Comparative Example 1 (Table 3 and Fig. 3).

As a result, it can be seen that the holo-cake containing alulose has a more soft texture than the holo-cake which does not contain alululose, so that the hard texture of the holo-cake can be improved.

Table 3 above relates to the hardness and chewiness of hoki according to the content of alulose.

It is to be understood that both the foregoing general description and the following detailed description of the present invention are exemplary and explanatory and are intended to provide further explanation of the invention as claimed. More variations are possible within a range that does not. Accordingly, the present invention may be embodied in other ways than those specifically described and illustrated herein, and it may be understood by those skilled in the art.

Claims (22)

A composition for making a hoki mix, comprising a saccharide including alulose and a grain powder.
[3] The composition according to claim 1, wherein the saccharide is included in an amount of 0.1 to 30 parts by weight based on 100 parts by weight of the total composition for the preparation of the hawky mix.
The composition according to claim 1, wherein the alulose is included in an amount of 20 to 100 parts by weight based on 100 parts by weight of the saccharide.
The composition according to claim 1, wherein the grain powder is contained in an amount of 60 to 99 parts by weight based on 100 parts by weight of the total composition for preparing the hoko mix.
The composition according to claim 1, wherein the composition for preparing hokok mix further comprises a baking powder.
[7] The composition for preparing a hoe-cake as set forth in claim 5, wherein the baking powder is contained in an amount of 0.1 to 10 parts by weight based on 100 parts by weight of the total composition of the hoe cakes mix.
The composition of claim 1, wherein the saccharide additionally comprises sugar.
The composition according to claim 7, wherein the sugar is contained in an amount of more than 0 to 80 parts by weight based on 100 parts by weight of saccharides.
8. The composition according to claim 7, wherein the saccharide comprises sugar and alululose in a weight ratio of 1: 0.1 to 1:10.
[3] The composition according to claim 1, wherein the dough made from the composition for preparing hokok mix has a maximum elongation resistance of 300 to 600 Bul.
The composition according to claim 1, wherein the hardness of the hoki made from the composition for preparing hokok mix is 30000 to 60000.
[3] The composition according to claim 1, wherein the composition for preparing the hawkki mix is more easily manufactured than the composition for preparing the hawky mix without the alulose, the molding ability of the hawky dough is increased, or the hard texture of the hawk ≪ / RTI >
The composition according to claim 1, wherein the composition for preparing a hokok mix is a composition for preparing a non-fermented hokok mix.
The composition according to claim 1, wherein the composition for preparing hokok mix further comprises salt or an inert dry yeast.
15. The composition for producing a hoe-cake as set forth in claim 14, wherein the inert dry yeast is contained in an amount of 0.05 to 5 parts by weight based on 100 parts by weight of the total composition for preparing the hawky mix.
16. A hoki mix comprising the composition for making a hokoku mix as set forth in any one of claims 1 to 15.
15. A composition according to any one of claims 1 to 15, which comprises a composition for making a sweet rice cake.
(a) mixing a composition for making a sweet rice cakes mix according to any one of claims 1 to 15 and water to prepare a dough; And
(b) cooking the dough in oil;
≪ / RTI >
15. A method for increasing the ease of making hawk dough, comprising the step of mixing the water-in-oil mix composition of claim 1 and water to form a dough.
20. The method of claim 19, wherein the ease of making the dough cake is to shorten the dough production time or increase the dough production efficiency.
15. A method for increasing the moldability of hawk dough, comprising the steps of: mixing the composition for making a hawk mix according to any one of claims 1 to 15 and water to form a dough.
(a) mixing a composition for making a sweet rice cakes mix according to any one of claims 1 to 15 and water to prepare a dough; And
(b) cooking the dough in oil;
≪ / RTI >

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