KR20200082809A - Manufacturing method of japanese apricot pancake - Google Patents

Abstract

A manufacturing method of a hotteok (filled Korean pancake) with Japanese apricot of the present invention includes a process of manufacturing dough using a kneaded mixture, and then adding fillings including nuts and pickled Japanese apricot into the dough. The hotteok consists of 90 to 95 wt% of kneaded mixture and 5 to 10 wt% of fillings. The present invention can maximize absorption of active ingredients such as citric acid, pyruvic acid and catechinic acid by using Japanese apricot.

Description

Manufacturing method of plum hotteok {MANUFACTURING METHOD OF JAPANESE APRICOT PANCAKE}

The present invention relates to a method of manufacturing plum hotteok, and more particularly, to a method of manufacturing plum hotteok to maximize the absorption of the active ingredient of plum by directly ingesting plum.

Hotteok is a traditional snack that brings enjoyment at a price that is loved and affordable, regardless of age or gender. In general, it is one of Korean street foods, which is kneaded with flour and pressed flat with garnish.

Recently, a variety of hotteoks have been sold, including green tea hotteok mixed with green tea flour and baked with glutinous rice flour, glutinous rice hotteok that emphasizes the crispy taste, thin and crispy cheongju rippling hotteok, and seeded hotteok filled with peanut flour and filled with nuts. Is becoming.

However, the conventional hotteok has the following problems.

There is a problem in that the oil is contained too much and the texture is too high and the calories are too high due to the method of spreading the oil on the iron plate and then pressing it widely. Accordingly, the present invention is to manufacture a well-being hotteok containing the active ingredient of the fruit.

The embodiments of the present invention are proposed to solve the above problems, and to provide a method of manufacturing plum hotteok that can maximize absorption of active ingredients such as citric acid, pyruvic acid, and catechin acid using plum.

A method of manufacturing a plum hotteok according to an embodiment of the present invention is to prepare a hotteok by preparing a dough using mixed dough water and then putting a hotteokso containing nuts and plum pickles in the dough. It can be characterized by comprising 90 to 95% by weight of mixed dough and 5 to 10% by weight of hotteokso.

In addition, the hotteokso of the method for producing plum hotteok according to an embodiment of the present invention is composed of 70 to 78% by weight of the nuts and 22 to 30% by weight of the plum pickles from 100% by weight of hotteokso.

In addition, the nuts of the method of manufacturing a plum hotteok according to an embodiment of the present invention is composed of peanut flour, sunflower seeds and pumpkin seeds, from 40 to 50% by weight of nuts, peanut flour from 40 to 50 weight percent, sunflower seeds from 25 to 35 It consists of 20% by weight and 20% by weight of pumpkin seeds.

In addition, the mixed dough of the manufacturing method of plum hotteok according to an embodiment of the present invention is purified water, flour, plum powder, modified starch, brown sugar, white sugar, soybean oil powder, black sugar, rice flour, alpha cone, vegetable cream, powder Consisting of crystalline glucose, cinnamon powder, refined salt, guar gum, synthetic swelling agent and synthetic fragrance, the mixed dough is 60 to 70 parts by weight of flour, 1 to 5 parts by weight of plum powder, 85 to 95 parts by weight of 100 parts by weight of purified water 3 parts by weight of modified starch, 3-5 parts by weight of brown sugar, 3-5 parts by weight of white sugar, 3-5 parts by weight of soybean oil powder, 3-5 parts by weight of brown sugar, 3-5 parts by weight of rice flour, 1-5 parts by weight of alpha corn, 1 to 5 parts by weight of vegetable cream, 3 to 5 parts by weight of powdered crystalline glucose, 3 to 5 parts by weight of cinnamon powder, 1 to 3 parts by weight of purified salt, 1 to 3 parts by weight of guar gum, 1 to 3 parts by weight of synthetic swelling agent and 1 ~ 3 parts by weight of the synthetic fragrance is mixed.

In addition, the modified starch of the manufacturing method of plum hotteok according to an embodiment of the present invention is prepared by etherification of unmodified starch, wherein the unmodified starch is corn starch, corn starch, potato starch, sweet potato starch, and It may be composed of one or more selected from the group consisting of tapioca starch.

In addition, the order of producing the plum powder of the method of manufacturing a plum hotteok according to an embodiment of the present invention comprises the steps of selecting ripe plums; Washing the selected plums; Cutting the washed plum into 4 to 6 equal parts and separating the seeds; Compressing and crushing the separated plums to juice the plum liquid; Drying the juiced plum at a temperature of 45 to 50 degrees Celsius for 3 to 5 hours; And pulverizing the dried plum into a particulate powder.

In addition, the order of producing the plum pickles of the method for producing plum hotteok according to an embodiment of the present invention comprises the steps of selecting ripe plums; First washing the selected plums; Cutting the first washed plum into 4-6 equal parts and separating seeds; Immersing the separated plum in salt water having a salinity of 15 to 18% for 2 to 3 hours; Washing the immersed plums a second time; Mixing the second washed plum and sugar in a 1:1 weight ratio; Refrigerating the mixed plums at a temperature of 2 to 5 degrees Celsius; Stirring the refrigerated plums 2 to 3 times at 15-day intervals; And aging the stirred plums at a temperature of 4 to 5 degrees Celsius for 80 to 100 days.

The method of manufacturing plum hotteok according to the embodiments of the present invention can maximize absorption of active ingredients such as citric acid, pyruvic acid, and catechin acid using plum.

1 is a process flow chart showing a method of manufacturing plum hotteok according to an embodiment of the present invention.
Figure 2 is a process flow chart showing a method of manufacturing plum powder according to an embodiment of the present invention.
3 is a process flow chart showing a method of manufacturing plum pickles according to an embodiment of the present invention.
Figure 4 is a picture showing a hotteok containing plum powder and plum pickles according to an embodiment of the present invention.

Hereinafter, specific embodiments of the present invention will be described in detail with reference to the drawings.

In addition, in the description of the present invention, when it is determined that detailed descriptions of related known configurations or functions may obscure the subject matter of the present invention, detailed descriptions thereof will be omitted.

1 is a process flow chart showing a method of manufacturing a plum hotteok according to an embodiment of the present invention, Figure 2 is a process flow chart showing a method of manufacturing a plum powder according to an embodiment of the present invention, Figure 3 is the present invention It is a process flow chart showing a method of manufacturing plum pickles according to an embodiment.

1, 2 and 3, the manufacturing method of plum hotteok is a process of measuring the raw material received (S110), a process of stirring the dough and hotteokso using the measured raw material (S120), to the prepared dough It is made by performing a process of forming dough by adding hotteokso (S130), a process of refrigerating and storing the formed dough (S140) and a process of packing the cooled dough (S150).

1. Raw material weighing process (S110)

The raw material is largely composed of mixed dough and hotteokso, the mixed dough may be made of 90 to 95% by weight compared to 100% by weight of the whole raw material, the hotteokso 5 to 10% by weight.

Hereinafter, the components of the mixed dough according to the present invention and hotteokso will be described in detail.

The mixed dough is purified water, flour, plum powder, modified starch, brown sugar, white sugar, soybean oil powder, brown sugar, rice flour, alpha corn, vegetable cream, powdered crystalline sugar, cinnamon powder, refined salt, guar gum, synthetic swelling agent and synthetic It is made by mixing spices.

The mixed dough is 60 to 70 parts by weight of flour, 1 to 5 parts by weight of plum powder, 85 to 95 parts by weight of modified starch, 3 to 5 parts by weight of brown sugar, 3 to 5 parts by weight of white sugar, 3 to 100 parts by weight of purified water ~ 5 parts by weight of soybean oil powder, 3-5 parts by weight of brown sugar, 3-5 parts by weight of rice flour, 1-5 parts by weight of alpha cone, 1-5 parts by weight of vegetable cream, 3-5 parts by weight of powdered crystalline glucose, 3-5 parts by weight The cinnamon powder, 1 to 3 parts by weight of refined salt, 1 to 3 parts by weight of guar gum, 1 to 3 parts by weight of a synthetic swelling agent and 1 to 3 parts by weight of a synthetic fragrance are weighed and mixed, respectively.

The plum powder added to the mixed dough is processed by drying the dried flesh into a powder of a small fine particle form using a grinder, which gives a sour taste to hotteok and has effects such as antibacterial activity, fatigue recovery, food improvement and detoxification. .

In addition, the method for manufacturing the plum powder (see FIG. 2) includes a screening step (S210) for selecting plums having an appropriate size and a suitable sugar content, and a washing step (S220) for removing contaminants of the selected plums, and Separation of the washed plums into an appropriate size and a separation step (S230) for removing seeds contained in the plums, and a juice extraction step (S240) for compressing and pulverizing the separated plums to extract the plum liquid, and drying the juiced plums It is prepared through a drying step (S250) and a grinding step (S260) of pulverizing the dried plum to prepare a powder in a particulate form.

In the separation step (S230), it is preferable to cut the plum into 4 to 6 equal parts, and in the drying step (S250), it is preferable to dry the juiced plum at a temperature of 45 to 50 degrees Celsius for 3 to 5 hours.

The modified starch added to the mixed kneaded water means a starch that has undergone etherification of non-modified starch to change its structural and physicochemical properties, and the non-modified starch is corn starch, corn starch, potato starch, sweet potato starch, Tapioca starch or the like can be selected.

In addition, the modified starch of the present invention is preferably a hydroxypropyl tapioca starch obtained by etherification of tapioca starch.

The hotteokso is made by mixing nuts and plum pickles.

It is preferable that the content of the nuts is 70 to 78% by weight in 100% by weight of Hotteokso, and the content of plum pickles is 22 to 30% by weight in 100% by weight of Hotteokso.

The plum pickles added to the hotteokso are made by processing ripe plums, so that you can feel the peculiar acidity of plums and add a refreshing flavor to hotteok cooked in oil.

In addition, the method of manufacturing the plum pickles (refer to FIG. 3) includes a selection step (S310) for selecting plums having an appropriate size and appropriate sugar content, and a first washing step (S320) for removing contaminants from the selected plums. , Separation step (S330) for equally dividing the primary washed plum into appropriate sizes and removing seeds contained in the plum, and dipping step (S340) in which the separated plum is immersed in salt water to contain salt, The second washing step (S350) for removing a certain amount of salt contained in the immersed plum, the mixing step (S360) of uniformly mixing the second washed plum with sugar, and the mixed plum at 2 to 5 degrees Celsius It is prepared through a refrigerated storage step (S370) to store at a temperature, a stirring step (S380) for repeatedly stirring the refrigerated stored plums for a certain period of time, and a maturation step (S390) to mature the stirred plums for a certain period of time.

In the separation step (S330), it is preferable to cut the plum into 4 to 6 equal parts, and in the immersion step (S340), it is preferable to immerse in salt water having a salinity of 15 to 18% for 2-3 hours.

In the mixing step (S360), the weight ratio of the second washed plum and sugar is preferably 1:1.

In the stirring step (S380), it is preferable to stir the plum so that it melts well about 2-3 times every 15 days, and in the aging step (S390), the stirred plum is maintained at a temperature of 4 to 5 degrees Celsius. It is aged in a cold room for 80 to 100 days.

The plum has a higher content of citric acid than other fruits, and the citric acid has an excellent effect of helping metabolism to convert food intake into energy, resolving lactic acid accumulated in the muscles, releasing fatigue, and promoting absorption of calcium.

In addition, the plum contains pyruvic acid and catechin acid, and pyruvic acid helps to detoxify the liver by helping to remove toxins from the whole body, thereby helping to strengthen liver function, and catechin acid regulates secretion of gastric juice. It improves stomach acid symptoms and helps sterilization by inhibiting the growth of harmful bacteria in the intestine, and has an excellent effect in preventing food poisoning that may occur in food.

In addition, the organic acids contained in a large amount of plums are components that produce a sour taste that is characteristic of plums, and the salivary glands are stimulated by such acidity, thereby strengthening digestion and strengthening digestion, and microorganisms grow due to salivation reduction. It is effective in preventing bad breath.

The nuts are made of peanut flour, sunflower seeds, and pumpkin seeds, and make them feel good taste and unique taste of nuts.

The content of the peanut flour is 40 to 50% by weight from 100% by weight of the whole nuts, the content of sunflower seeds is 25 to 35% by weight from 100% by weight of the whole nuts, and the content of the pumpkin seeds is 20 to 20% by weight of all the nuts. It is preferably 25% by weight.

The peanut flour added to the hotteokso is a peanut dried and processed into a powder of small fine particles using a grinder. It is rich in essential fatty acids and has an effect of washing cholesterol, and is well known as a food suitable for diabetic patients.

The sunflower seeds added to the hotteokso are rich in selenium and have an excellent effect in suppressing the development and proliferation of cancer cells. In addition, it releases harmful cholesterol in blood vessels, LDL, to help blood circulation, and is rich in vitamin E, which is effective in maintaining skin health through antioxidant activity.

The pumpkin seeds added to the hotteokso contain a large amount of unique flavors and good active ingredients for the body. Pumpkin seeds protect bones by reducing inflammation caused by arthritis, and are also effective in inflammation of the prostate, which helps maintain the health of the prostate. In addition, it is rich in amino acids called tryptophan, which forms the sleep hormone melatonin, and has high omega-3 fatty acids and zinc content, which can complement the immune system, promote growth, and prevent hair loss.

2. The process of stirring dough and hotteokso using the measured raw material (S120)

After mixing the mixed dough prepared evenly through the above-described raw material weighing process (S110), kneading it for a certain period of time to prepare a dough, and stirring the prepared nuts and plum pickles for a certain period of time to mix the hotteokso To prepare.

At this time, the agitation process of the dough (S120) helps to make the hotteok chewy in proportion to the kneading time, and the kneading time is preferably stirred within 30 to 60 minutes so that moisture does not evaporate too much.

In addition, the stirring process of the hotteokso (S120) is made of a mixture of nuts and plum pickles such as peanut flour, sunflower seeds, pumpkin seeds, etc., but may further include adding various raw materials suitable for preference.

3. The process of forming the dough by adding hotteokso to the prepared dough (S130)

As a step of preparing a circular hotteok using the dough prepared through the above-described stirring process (S120) of the dough and hotteokso, the process of forming such a dough (S130), after removing the dough to a certain weight, the Add the hotteokso made of nuts and plum pickles to the peeled dough and seal.

4. The process of quenching the molded dough (S140)

The dough molded through the above-described dough molding process (S130) is frozen at a temperature of -20 to -30 degrees Celsius to prevent moisture escape of hotteok and to maintain its shape stably.

5. Process of packing the cooled dough (S150)

In order to prevent contamination of contaminants during the distribution process, the cooled dough through the process of cooling the dough (S140) described above is packaged using vinyl or wrap. For example, it is preferable to use polyethylene as the vinyl.

Figure 4 is a picture showing a hotteok containing plum powder and plum pickles according to an embodiment of the present invention.

Referring to FIG. 4, a picture of a hotteok prepared by pan cooking using the packaged dough, the packaged dough is thawed in a microwave for 2 minutes and 30 seconds in a thawing mode, and an appropriate amount of oil is placed in a wide frying pan. After raising the defrosted dough in a preheated state, turn over the pressed area when the area where the defrosted dough comes into contact with the frying pan, and press it over.

In addition, the heating temperature of the oil is preferably 150 to 170 degrees Celsius, the cooking time is suitable for about 4 to 5 minutes.

The method for producing plum hotteok according to the embodiment of the present invention has been described above as a specific embodiment, but this is only an example, and the present invention is not limited thereto, and has the broadest range according to the basic idea disclosed in the present specification. Should be interpreted. Those skilled in the art can combine and replace the disclosed embodiments to implement patterns in a shape that is not timely, but this is also within the scope of the present invention. In addition, those skilled in the art can easily change or modify the disclosed embodiments based on the present specification, and it is obvious that such changes or modifications fall within the scope of the present invention.

Claims (7)

To prepare a dough using mixed dough water, and then to prepare a hotteok by adding hotteokso containing nuts and plum pickles in the dough,
The hotteok mixed dough 90 ~ 95% by weight and hotteokso 5 to 10% by weight, characterized in that the plum hotteok manufacturing method.
According to claim 1,
The hotteokso is hotteokso 100 to 100% by weight of the nuts, 70 to 78% by weight of the nuts, plum plum picket 22 to 30% by weight of the manufacturing method of plum hotteok.
According to claim 1,
The nuts are composed of peanut flour, sunflower seeds and pumpkin seeds,
A method for producing plum hotteok consisting of 40 to 50% by weight of peanuts, 25 to 35% by weight of sunflower seeds, and 20 to 25% by weight of pumpkin seeds from 100% by weight of nuts.
According to claim 1,
The mixed dough is purified water, flour, plum powder, modified starch, brown sugar, white sugar, soybean oil powder, brown sugar, rice flour, alpha corn, vegetable cream, powdered crystalline sugar, cinnamon powder, refined salt, guar gum, synthetic swelling agent and synthetic Consists of spices,
The mixed dough is 60 to 70 parts by weight of wheat flour, 1 to 5 parts by weight of plum powder, 85 to 95 parts by weight of modified starch, 3 to 5 parts by weight of brown sugar, 3 to 5 parts by weight of white sugar, 3 with respect to 100 parts by weight of purified water ~ 5 parts by weight of soybean oil powder, 3-5 parts by weight of brown sugar, 3-5 parts by weight of rice flour, 1-5 parts by weight of alpha cone, 1-5 parts by weight of vegetable cream, 3-5 parts by weight of powdered crystalline glucose, 3-5 parts by weight Method for preparing plum hotteok by mixing 1 to 3 parts by weight of refined salt, 1 to 3 parts by weight guar gum, 1 to 3 parts by weight of synthetic swelling agent and 1 to 3 parts by weight of synthetic fragrance.
The method of claim 4,
The modified starch is prepared by etherification of unmodified starch, and the unmodified starch is a plum hotteok consisting of at least one selected from the group consisting of corn starch, corn starch, potato starch, sweet potato starch and tapioca starch. Manufacturing method.
The method of claim 4,
The order of preparing the plum powder is:
Selecting ripe plums;
Washing the selected plums;
Cutting the washed plum into 4 to 6 equal parts and separating the seeds;
Compressing and crushing the separated plums to juice the plum liquid;
Drying the juiced plum at a temperature of 45 to 50 degrees Celsius for 3 to 5 hours; And
Pulverizing the dried plum into a particulate powder;
Method of producing plum hotteok containing.
According to claim 1,
The order of making the plum pickled pickles is:
Selecting ripe plums;
First washing the selected plums;
Cutting the first washed plum into 4-6 equal parts and separating seeds;
Immersing the separated plum in salt water having a salinity of 15 to 18% for 2 to 3 hours;
Washing the immersed plums a second time;
Mixing the second washed plum and sugar in a 1:1 weight ratio;
Refrigerating the mixed plums at a temperature of 2 to 5 degrees Celsius;
Stirring the refrigerated plums 2 to 3 times at 15-day intervals; And
Aging the stirred plum at 80 to 100 days at a temperature of 4 to 5 degrees Celsius;
Method of producing plum hotteok containing.

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