KR20220081046A - Hotteok manufacturing method including barley powder - Google Patents

Hotteok manufacturing method including barley powder Download PDF

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KR20220081046A
KR20220081046A KR1020200170482A KR20200170482A KR20220081046A KR 20220081046 A KR20220081046 A KR 20220081046A KR 1020200170482 A KR1020200170482 A KR 1020200170482A KR 20200170482 A KR20200170482 A KR 20200170482A KR 20220081046 A KR20220081046 A KR 20220081046A
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hotteok
barley
dough
gaeyeok
powder
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KR1020200170482A
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KR102576217B1 (en
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차여준
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김두원
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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
    • A21D13/30—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
    • 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
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • 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
    • 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
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

본 발명은 반죽용물, 밀가루, 볶은 보리분말을 포함하는 호떡반죽을 제조하는 단계(S10); 땅콩분태, 보리개역을 포함하는 호떡소를 제조하는 단계(S20); 호떡반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계(S30); 성형된 호떡반죽을 익히는 단계(S40);를 포함하는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법에 관한 것이다.The present invention comprises the steps of preparing a hotteok dough comprising a dough solution, flour, and roasted barley powder (S10); Preparing hotteokso containing peanut powder, barley gaeyeok (S20); Forming hotteok by putting hotteok stuffing in the center of hotteok dough (S30); It relates to a method for manufacturing hotteok including barley, characterized in that it includes; a step of cooking the molded hotteok dough (S40).

Description

보리개역을 포함하는 호떡 제조방법{Hotteok manufacturing method including barley powder}Hotteok manufacturing method including barley powder

본 발명은 보리개역이 포함된 호떡의 제조방법에 관한 것이다. The present invention relates to a method for producing hotteok containing barley kale.

호떡은 예로부터 전해오는 전통 먹거리의 일종으로서, 소비자의 입맛을 돋구며 시장기를 해소하는 등의 기호식품으로 널리 이용되어 왔다.Hotteok is a kind of traditional food handed down from ancient times, and has been widely used as a favorite food to stimulate the taste buds of consumers and relieve market spirit.

일반적으로 호떡은, 찹쌀가루나 밀가루에 미지근한 물을 조금씩 넣어가면서 반죽을 하고, 완두콩과 설탕으로 속을 만들거나 계피, 설탕, 땅콩으로 속을 만들고, 반죽을 조금씩 떼어 가운데를 우묵하게 파고 만들어놓은 속을 넣고 아물린 다음, 기름을 두른 팬에서 노릇하게 굽는 방법으로 제조된다.In general, hotteok is kneaded by adding lukewarm water little by little to glutinous rice flour or wheat flour, making a filling with peas and sugar, or cinnamon, sugar, and peanuts. It is prepared by putting it in and letting it heal, and then baking it in a pan greased with oil to a golden color.

근래에는 현대인들의 건강에 대한 관심이 증대됨에 따라, 단순한 간식거리로써가 아닌 건강적인 면에서도 만족할 수 있는 호떡을 만들려는 노력을 하고 있다.In recent years, as modern people's interest in health has increased, efforts are being made to make hotteok that can be satisfied not only as snacks but also in terms of health.

종래 기술의 예로 대한민국 특허등록 제10-1825051호에서는 (1) 강력분 100중량부에 대하여, 박력분 40~50중량부, 찹쌀가루 40~50중량부, 톳가루 30~40중량부, 이스트 1~2중량부, 소금 1~3중량부, 설탕 3~5중량부, 올리브유 6~10중량부, 계란 25~30중량부, 탈지분유 5~8중량부, 바닐라향분말 0.1~1중량부 및 물 50~70중량부를 혼합하여 호떡 반죽을 제조하는 단계; (2) 실온에서 숙성시키는 단계; (3) 흑설탕 100중량부에 대하여, 땅콩가루 1~5중량부, 바닐라향분말 1~1.5중량부 및 밀가루 15~25중량부를 혼합하여 호떡소를 제조하는 단계; (4) 숙성된 호떡 반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계; 및 (5) 성형된 호떡 반죽을 기름을 두른 팬에서 익히는 단계를 포함하고, 상기 톳가루는 건조한 톳을 분말화한 것이고, 상기 호떡 반죽에는 함초가루 5~10중량부가 더 포함되는 것을 특징으로 하는 톳호떡의 제조 방법을 제시하고 있다. As an example of the prior art, in Korean Patent Registration No. 10-1825051, (1) with respect to 100 parts by weight of strong flour, 40 to 50 parts by weight of soft flour, 40 to 50 parts by weight of glutinous rice flour, 30 to 40 parts by weight of black pepper powder, and 1-2 parts by weight of yeast Parts by weight, salt 1-3 parts by weight, sugar 3-5 parts by weight, olive oil 6-10 parts by weight, eggs 25-30 parts by weight, skim milk 5-8 parts by weight, vanilla flavoring powder 0.1-1 parts by weight and water 50 Mixing ~70 parts by weight to prepare a hotteok dough; (2) aging at room temperature; (3) preparing hotteokso by mixing 1 to 5 parts by weight of peanut powder, 1 to 1.5 parts by weight of vanilla flavoring powder, and 15 to 25 parts by weight of wheat flour with respect to 100 parts by weight of brown sugar; (4) forming hotteok by putting hotteok stuffing in the center of the aged hotteok dough; and (5) cooking the molded hotteok dough in a pan greased with oil, wherein the black pepper powder is a powder of dried peppercorns, and 5 to 10 parts by weight of green tea powder is further included in the hotteok dough. Presenting the method for making tto-hotteok.

대한민국 특허등록 제10-1825051호Korean Patent Registration No. 10-1825051

따라서 본 발명의 목적은, 보리개역 등이 호떡의 재료로 포함되도록 하여 보리의 풍미와 영양이 발현되도록 하는 호떡을 제조하기 위한 제조방법을 제공하고자 함이다.Accordingly, it is an object of the present invention to provide a manufacturing method for producing hotteok in which barley gaeyeok and the like are included as a material of hotteok so that the flavor and nutrition of barley are expressed.

본 발명의 해결하고자 하는 과제에 의한 본 발명의 보리개역을 포함하는 호떡 제조방법(이하 "본 발명의 제조방법"이라함)은 반죽용물, 밀가루, 볶은 보리분말을 포함하는 호떡반죽을 제조하는 단계(S10); 땅콩분태, 보리개역을 포함하는 호떡소를 제조하는 단계(S20); 호떡반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계(S30); 성형된 호떡반죽을 익히는 단계(S40);를 포함하는 것을 특징으로 하는 한다. Hotteok manufacturing method comprising barley kale of the present invention (hereinafter referred to as "the manufacturing method of the present invention") according to the problem to be solved by the present invention comprises the steps of preparing a hotteok dough comprising a dough solution, flour, and roasted barley powder (S10); Preparing hotteokso containing peanut powder, barley gaeyeok (S20); Forming hotteok by putting hotteok stuffing in the center of hotteok dough (S30); Cooking the molded hotteok dough (S40); characterized in that it includes.

하나의 예로 상기 호떡반죽에는, 타피오카전분, 찰옥수수전분, 대두유분말, 설탕, 쌀가루, 알파콘, 식물성검, 계피가루, 정제소금, 구아검, 팽창제, 향료가 더 포함되며, 상기 호떡소에는, 해바라기씨앗, 호박씨앗이 더 포함되는 것을 특징으로 한다. As an example, the hotteok dough further includes tapioca starch, waxy corn starch, soybean oil powder, sugar, rice flour, alpha corn, vegetable gum, cinnamon powder, refined salt, guar gum, leavening agent, and flavoring, and the hotteokso includes, It is characterized in that sunflower seeds and pumpkin seeds are further included.

하나의 예로 상기 반죽용물은 물에 발효현미보리차를 넣어 끓여서 제조되는 것을 특징으로 한다. As an example, the dough material is characterized in that it is prepared by boiling fermented brown rice barley tea in water.

하나의 예로 상기 반죽용물에는 해초추출물이 더 포함되는 것을 특징으로 한다. As an example, the dough yongmul is characterized in that it further comprises a seaweed extract.

하나의 예로 상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화하고, 소금 및 설탕을 더 첨가하여 제조되는 것을 특징으로 한다. As an example, the barley gaeyeok is characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing it, and further adding salt and sugar.

하나의 예로 상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화 하고, 소금, 설탕 및 감태현탁액을 더 혼합하여 볶아서 제조되는 것을 특징으로 한다. As an example, the barley gaeyeok is characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing the mixture, and further mixing salt, sugar, and Ecklonia spp.

이상에서 설명한 바와 같이 본 발명의 제조방법에 의해 제조되는 호떡은 보리성분이 다량으로 함유되어 영양학적 가치가 높으며, 향과 식감이 우수한 장점이 있다. As described above, hotteok produced by the manufacturing method of the present invention contains a large amount of barley components, so it has high nutritional value and has excellent flavor and texture.

도 1은 본 발명의 보리개역을 포함하는 호떡 제조방법의 블럭도이다.1 is a block diagram of a method for manufacturing hotteok comprising barley gae according to the present invention.

이하, 본 발명의 구성 및 작용을 첨부된 도면에 의거하여 좀 더 구체적으로 설명한다. 본 발명을 설명함에 있어서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Hereinafter, the configuration and operation of the present invention will be described in more detail based on the accompanying drawings. In describing the present invention, the terms or words used in the present specification and claims are based on the principle that the inventor can appropriately define the concept of the term in order to best describe his invention. It should be interpreted as meaning and concept consistent with the technical idea of

본 발명의 제조방법은 반죽용물, 밀가루, 볶은 보리분말을 포함하는 호떡반죽을 제조하는 단계(S10); 땅콩분태, 보리개역을 포함하는 호떡소를 제조하는 단계(S20); 호떡반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계(S30); 성형된 호떡반죽을 익히는 단계(S40);를 포함하는 것을 특징으로 하는 한다. The manufacturing method of the present invention comprises the steps of preparing a hotteok dough comprising a dough solution, flour, and roasted barley powder (S10); Preparing hotteokso containing peanut powder, barley gaeyeok (S20); Forming hotteok by putting hotteok stuffing in the center of hotteok dough (S30); Cooking the molded hotteok dough (S40); characterized in that it includes.

우선 본 발명의 제조방법은 반죽용물, 밀가루, 볶은 보리분말을 포함하는 호떡반죽을 제조하는 단계(S10)를 갖는다. 이에 더하여 상기 호떡반죽에는, 타피오카전분, 찰옥수수전분, 대두유분말, 설탕, 쌀가루, 알파콘, 식물성검, 계피가루, 정제소금, 구아검, 팽창제, 향료가 더 포함되도록 할 수 있다. First, the manufacturing method of the present invention has a step (S10) of preparing a hotteok dough comprising a dough solution, flour, and roasted barley powder. In addition to this, the hotteok dough may further include tapioca starch, waxy corn starch, soybean oil powder, sugar, rice flour, alpha corn, vegetable gum, cinnamon powder, refined salt, guar gum, a leavening agent, and flavoring.

바람직하게 반죽용물 100중량부에 대해 밀가루 60 내지 100중량부, 타피오카전분 10 내지 50중량부, 찰옥수수전분 10 내지 50중량부, 대두유분말 3 내지 10중량부, 볶은 보리분말 1 내지 10중량부, 설탕 5 내지 20중량부, 알파콘 1 내지 8중량부, 식물성검 1 내지 8중량부, 계피가루 1 내지 8중량부, 정제소금 1 내지 5중량부, 구아검 1 내지 5중량부, 팽창제 1 내지 5중량부, 향료 1 내지 5중량부가 배합되도록 하는 것이 타당하다. Preferably, based on 100 parts by weight of the dough mixture, 60 to 100 parts by weight of wheat flour, 10 to 50 parts by weight of tapioca starch, 10 to 50 parts by weight of waxy corn starch, 3 to 10 parts by weight of soybean oil powder, 1 to 10 parts by weight of roasted barley powder, Sugar 5 to 20 parts by weight, alphacon 1 to 8 parts by weight, vegetable gum 1 to 8 parts by weight, cinnamon powder 1 to 8 parts by weight, refined salt 1 to 5 parts by weight, guar gum 1 to 5 parts by weight, leavening agent 1 to It is reasonable to mix 5 parts by weight and 1 to 5 parts by weight of fragrance.

또한 상기 반죽용물은 물에 발효현미보리차를 넣어 끓여서 제조되는 것을 특징으로 하는 바, 물에 발효현미보리차를 넣어 끓인후 발효현미보리차를 포함하는 이물질을 여과하여 제조되도록 하는 것이다. 이와 같이 호떡반죽을 제조하는데 이용되는 반죽용물에도 보리성분이 함유되도록 함에 따라 맛과 향을 향상시키도록 하는 것이다. In addition, the kneading solution is characterized in that it is prepared by putting fermented brown rice barley tea in water and boiling it. After boiling fermented brown rice barley tea in water, it is made by filtering foreign substances including fermented brown rice barley tea. In this way, the taste and aroma are improved by allowing barley ingredients to be included in the dough material used to prepare the hotteok dough.

본 발명에서는 상기 반죽용물에 해초추출물이 더 포함되도록 하는데, 바람직하게는 전체 100중량부에 대해 해초추출물 1 내지 5중량부가 포함되도록 하는 것이 타당하다. In the present invention, the seaweed extract is further included in the dough, preferably, it is reasonable to include 1 to 5 parts by weight of the seaweed extract with respect to 100 parts by weight of the total.

이와 같이 해초추출물이 더 포함되도록 하는 이유는 상기와 같이 제조된 호떡반죽은 숙성과정을 거치는데 해초추출물에 포함된 알긴산나트륨 등의 성분에 의해 시간경과에 따른 변형이 제어되도록 하는 것이다. 즉 반죽의 탄성유지성을 높이도록 하는 것이다. 이와 같이 탄성유지성을 높임에 의해 당연히 식감을 향상시키게 되는 것이다. The reason why the seaweed extract is further included in this way is that the hotteok dough prepared as described above undergoes an aging process, and the deformation over time is controlled by ingredients such as sodium alginate contained in the seaweed extract. That is, to increase the elasticity retention of the dough. As such, by increasing the elasticity retention, the texture is naturally improved.

여기서 해초는 그 종류를 한정하지 않으며, 예로 톳이 될 수 있다. Here, the type of seaweed is not limited, and may be, for example, hibiscus.

본 명세서에서, "추출물"이란 추출 대상을 물, 메탄올, 에탄올, 부탄올 등의 탄소수 1 내지 4의 저급 알콜, 메틸렌클로라이드, 에틸렌, 아세톤, 헥산, 에테르, 클로로포름, 에틸아세테이트, 부틸아세테이트, N,N-디메틸포름아미드(DMF), 디메틸설폭사이드(DMSO), 1,3-부틸렌글리콜, 프로필렌글리콜 또는 이들의 혼합 용매를 사용하여 침출하여 얻어진 추출물, 이산화탄소, 펜탄 등 초임계 추출용매를 사용하여 얻어진 추출물 또는 그 추출물을 분획하여 얻어진 분획물을 의미하며, 추출 방법은 활성물질의 극성, 추출 정도, 보존 정도를 고려하여 냉침, 환류, 가온, 초음파 방사, 초임계 추출 등 임의의 방식을 적용할 수 있다. 분획된 추출물의 경우 상기 추출물을 특정 용매에 현탁시킨 후 극성이 다른 용매와 혼합·정치시켜 얻은 분획물, 상기 추출물을 실리카겔 등이 충진된 칼럼에 흡착시킨 후 소수성 용매, 친수성 용매 또는 이들의 혼합 용매를 이동상으로 하여 얻은 분획물을 포함하는 의미이다.In the present specification, the term "extract" refers to an extraction target, such as water, methanol, ethanol, butanol, having 1 to 4 carbon atoms, methylene chloride, ethylene, acetone, hexane, ether, chloroform, ethyl acetate, butyl acetate, N,N -Dimethylformamide (DMF), dimethylsulfoxide (DMSO), 1,3-butylene glycol, propylene glycol or an extract obtained by leaching using a mixed solvent thereof, obtained using a supercritical extraction solvent such as carbon dioxide and pentane It refers to the extract or a fraction obtained by fractionating the extract, and the extraction method can be any method such as chilling, reflux, heating, ultrasonic radiation, supercritical extraction, etc., considering the polarity, extraction degree, and preservation degree of the active material. . In the case of the fractionated extract, a fraction obtained by suspending the extract in a specific solvent and mixing and standing still with a solvent having a different polarity, and adsorbing the extract to a column filled with silica gel, etc. It is meant to include the fraction obtained as a mobile phase.

또한 상기 추출물의 의미에는 동결건조, 진공건조, 열풍건조, 분무건조 등의 방식으로 추출 용매가 제거된 농축된 액상의 추출물 또는 고형상의 추출물이 포함된다. 바람직하게는 추출용매로서 물, 에탄올 또는 이들의 혼합 용매를 사용하여 얻어진 추출물, 더 바람직하게는 추출용매로서 물과 에탄올의 혼합 용매를 사용하여 얻어진 추출물을 의미한다.In addition, the meaning of the extract includes a concentrated liquid extract or solid extract from which the extraction solvent has been removed by methods such as freeze drying, vacuum drying, hot air drying, spray drying, and the like. Preferably, it refers to an extract obtained by using water, ethanol, or a mixed solvent thereof as an extraction solvent, and more preferably an extract obtained by using a mixed solvent of water and ethanol as an extraction solvent.

그 다음으로 땅콩분태, 보리개역을 포함하는 호떡소를 제조하는 단계(S20)를 갖는다. 이에 더하여 상기 호떡소에는 해바라기씨앗, 호박씨앗이 더 포함되는 것을 특징으로 한다.Next, there is a step (S20) of producing hotteokso containing peanut powder and barley gaeyeok. In addition, the hotteokso is characterized in that it further includes sunflower seeds and pumpkin seeds.

바람직하게 땅콩분태 100중량부에 대해 보리개역 50 내지 150중량부, 해바라기씨앗 30 내지 80중량부, 호박씨앗 10 내지 40중량부가 포함되도록 배합되는 것이 타당하다. Preferably, it is appropriate to mix so as to include 50 to 150 parts by weight of barley, 30 to 80 parts by weight of sunflower seeds, and 10 to 40 parts by weight of pumpkin seeds with respect to 100 parts by weight of peanut powder.

여기서 보리개역은 보리로 만든 미숫가루를 말하는 것으로, 호떡소에도 보리개역이 첨가되도록 하여 보리의 맛과 향이 전체 호떡에서 배이도록 하는 것이다. Here, barley gaeyeok refers to wheat flour made from barley, and barley gaeyeok is added to the hotteok stuffing so that the taste and aroma of barley can be absorbed in the whole hotteok.

더욱 바람직하게 상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화 하고, 소금 및 설탕을 더 첨가하여 제조되는 것을 특징으로 한다. More preferably, the barley gaeyeok is characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing it, and further adding salt and sugar.

이에 더하여 상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화 하고, 소금, 설탕 및 감태현탁액을 더 혼합하여 볶아서 제조되는 것을 특징으로 한다. In addition, the barley gaeyeok is characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing the mixture, and further mixing salt, sugar and Ecklonia glutinous rice suspension.

상기 감태현탁액은 상기 보리, 대두, 찹쌀 분말을 코팅하기 위한 것으로 수화된 감태를 호화시킨 후 냉각하여 형성된 투명하고 끈끈한 젤 제형을 나타내는 감태 현탁액을 사용할 수 있다. 상기 감태로 보리, 대두, 찹쌀 분말이 코팅됨으로써 감태가 보유한 강력한 접착력에 의해 보리, 대두, 찹쌀 분말과 감태 사이에 결합이 발생하여 보관과정 및 배합과정에서 보리, 대두, 찹쌀 분말의 입자간 응집에 의해 식감을 저해하는 것을 제어토록 하고 감태의 쌉쌀한 맛이 배이도록 하여 느끼한 맛을 잡아주어 관능을 향상시키도록 하는 것이다. The Ecklonia cava suspension is for coating the barley, soybean, and glutinous rice powder, and a transparent and sticky gel formulation formed by gelatinizing hydrated Ecklonia cava and cooling may be used. By coating the E. Ecklonia with the barley, soybean, and glutinous rice powder, a bond occurs between the barley, soybean, and glutinous rice powder and Ecklonia due to the strong adhesive strength possessed by Ecklonia cava, thereby preventing the cohesion between particles of barley, soybean and glutinous rice powder during the storage and mixing process. This is to control the deterioration of the texture and to enhance the sensuality by controlling the bitter taste of E.

여기서 감태현탁액은 0.5 내지 2.0%(w/v)의 농도를 가지는 현탁액을 사용하는 것이 바람직하다. 상기 범위를 초과하는 경우 감태의 쌉쌀한 맛이 너무 강해져 오히려 풍미를 저하시킬 수 있는 바, 상기와 같은 농도로 하는 것이 타당하다. Here, it is preferable to use a suspension having a concentration of 0.5 to 2.0% (w/v) as the E. coli suspension. When it exceeds the above range, the bitter taste of Ecklonia cava becomes too strong, which can rather reduce the flavor, so it is reasonable to use the same concentration as described above.

이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정 가능함을 알 수 있을 것이다. 따라서, 본 발명의 기술적 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허청구범위에 의해 정해져야만 할 것이다.Those skilled in the art from the above description will be able to see that various changes and modifications are possible without departing from the technical spirit of the present invention. Accordingly, the technical scope of the present invention should not be limited to the content described in the detailed description of the specification, but should be defined by the claims.

Claims (6)

반죽용물, 밀가루, 볶은 보리분말을 포함하는 호떡반죽을 제조하는 단계(S10);
땅콩분태, 보리개역을 포함하는 호떡소를 제조하는 단계(S20);
호떡반죽 중심부에 호떡소를 넣어 호떡을 성형하는 단계(S30);
성형된 호떡반죽을 익히는 단계(S40);
를 포함하는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.
Preparing a hotteok dough containing a dough solution, flour, and roasted barley powder (S10);
Preparing hotteokso containing peanut powder, barley gaeyeok (S20);
Forming hotteok by putting hotteok stuffing in the center of hotteok dough (S30);
Cooking the molded hotteok dough (S40);
Hotteok manufacturing method comprising barley, characterized in that it comprises a.
 제 1항에 있어서,
상기 호떡반죽에는, 타피오카전분, 찰옥수수전분, 대두유분말, 설탕, 쌀가루, 알파콘, 식물성검, 계피가루, 정제소금, 구아검, 팽창제, 향료가 더 포함되며, 상기 호떡소에는, 해바라기씨앗, 호박씨앗이 더 포함되는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.
The method of claim 1,
The hotteok dough further includes tapioca starch, waxy corn starch, soybean oil powder, sugar, rice flour, alpha corn, vegetable gum, cinnamon powder, refined salt, guar gum, a leavening agent, and flavoring, and in the hotteokso, sunflower seeds, Hotteok manufacturing method comprising barley gaeyeok, characterized in that pumpkin seeds are further included.
 제 1항에 있어서,
상기 반죽용물은 물에 발효현미보리차를 넣어 끓여서 제조되는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.
The method of claim 1,
The kneading solution is a hotteok manufacturing method including barley gaeyeok, characterized in that it is prepared by boiling fermented brown rice barley tea in water.
 제 3항에 있어서,
상기 반죽용물에는 해초추출물이 더 포함되는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.
4. The method of claim 3,
Hotteok manufacturing method comprising barley gaeyeok, characterized in that the dough material further comprises a seaweed extract.
 제 1항에 있어서,
상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화하고, 소금 및 설탕을 더 첨가하여 제조되는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.
The method of claim 1,
The barley gaeyeok is a method for producing hotteok including barley gaeyeok, characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing it, and adding salt and sugar.
 제 5항에 있어서,
상기 보리개역은 보리, 대두, 찹쌀 혼합물을 볶은 후 분말화 하고, 소금, 설탕 및 감태현탁액을 더 혼합하여 볶아서 제조되는 것을 특징으로 하는 보리개역을 포함하는 호떡 제조방법.6. The method of claim 5,
The barley gaeyeok is a method for producing hotteok comprising barley gaeyeok, characterized in that it is prepared by roasting a mixture of barley, soybean, and glutinous rice, then pulverizing the mixture, and further mixing salt, sugar and Ecklonia glutinous rice suspension.
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