KR20220152746A - Method of manufacturing hotteok dcontaining jam - Google Patents
Method of manufacturing hotteok dcontaining jam Download PDFInfo
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- KR20220152746A KR20220152746A KR1020210060046A KR20210060046A KR20220152746A KR 20220152746 A KR20220152746 A KR 20220152746A KR 1020210060046 A KR1020210060046 A KR 1020210060046A KR 20210060046 A KR20210060046 A KR 20210060046A KR 20220152746 A KR20220152746 A KR 20220152746A
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- hotteok
- jam
- kneading
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- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 claims abstract description 72
- 235000013312 flour Nutrition 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- 230000032683 aging Effects 0.000 claims abstract description 11
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000008162 cooking oil Substances 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 6
- 235000014121 butter Nutrition 0.000 claims abstract description 6
- 235000005822 corn Nutrition 0.000 claims abstract description 6
- 239000003264 margarine Substances 0.000 claims abstract description 6
- 235000013310 margarine Nutrition 0.000 claims abstract description 6
- 235000016623 Fragaria vesca Nutrition 0.000 claims abstract description 5
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 4
- 238000004898 kneading Methods 0.000 claims description 37
- 239000000203 mixture Substances 0.000 claims description 18
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 9
- 238000003860 storage Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000011950 custard Nutrition 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 abstract description 5
- 239000002075 main ingredient Substances 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000012471 refrigerated dough Nutrition 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 244000098338 Triticum aestivum Species 0.000 abstract description 2
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 230000005070 ripening Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000011850 desserts Nutrition 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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Classifications
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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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
Abstract
Description
본 발명은 호떡에 관한 제조방법으로, 딸기잼 또는 사과잼과 같은 잼류가 함유된 반죽과 이러한 반죽을 이용한 호떡의 제조 방법에 관한 것이다. The present invention relates to a manufacturing method related to hotteok, and relates to a dough containing jams such as strawberry jam or apple jam, and a method for manufacturing hotteok using the dough.
현대에와서 생활 수준이 높아지고 여유에 대한 관심이 증대됨에 따라 사람들은 예전과 같이 단순히 공복감만을 달래는 간식에서 만족하지 않고, 커피와 함께 먹는 디저트형식으로 먹을거리를 많이 찾게 된다. 이에 따라서 사람들에게 좀더 친숙하여 쉽게 취식할 수 있으면서도 간식류의 개발이 요구되고 있는 실정이다. 그 중에서도 간식으로 널리 애용되고 있는 호떡은 남녀노소 할 것 없이 누구나 쉽게 즐기면서 먹을 수 있는 음식으로서, 맛은 우수하나 영양적인 면에서는 건강에 거의 도움이 되지 않는다는 문제점이 있었다. 더구나 현대에서와 같이 건강에 대한 관심이 높아지고 있는 분위기에서는 단순히 맛만 좋은 기존의 호떡은 현대인들의 요구를 충족하기에는 부족한 면이 있었다. 선행기술로는 특허공개번호 10-2014-0055280 "청국장 분말을 이용한 호떡의 제조방법"이 있다. In modern times, as the standard of living rises and interest in leisure increases, people are not satisfied with snacks that simply soothe hunger as in the past, but are looking for a lot of food in the form of desserts eaten with coffee. Accordingly, there is a demand for the development of snacks that are more familiar to people and can be eaten easily. Among them, Hotteok, which is widely used as a snack, is a food that can be easily enjoyed and eaten by anyone regardless of gender and age. Moreover, in an atmosphere where interest in health is increasing as in modern times, the existing hotteok, which simply tastes good, was insufficient to meet the needs of modern people. As a prior art, there is Patent Publication No. 10-2014-0055280 "Method for Manufacturing Hotteok Using Cheonggukjang Powder".
종래의 호떡인 경우 주재료가 밀가루라 건강에 좋지 않고, 호떡소가 설탕이라 취식시에 뜨거운 설탕때문에 입이나 혀를 다칠수가 있다. 또한, 대부분 밀가루와 설탕이 주된 재료임으로 영양소가 부족하고, 만든후에 일정한 시간이 흐르게 되면 딱딱하게 굳어져 취식하기 어려운 문제점이 생기게 된다.In the case of conventional Hotteok, the main ingredient is flour, which is not good for health, and Hotteokso is sugar, so hot sugar can hurt your mouth or tongue when eating. In addition, since most of the flour and sugar are the main ingredients, nutrients are insufficient, and when a certain time passes after making it, it becomes hard and difficult to eat.
본 발명은 잼이 함유된 호떡반죽의 제조할때에는 사용하는 반죽은 쌀가루, 전분, 옥수수가루, 찹쌀 등의 식재료와 드라이 이스트, 베이키 파우다, 식염, 엔젤 카스타드에드 등의 식품첨가물을 혼합하여 반죽한 다음 버터, 마아가린, 식용유를 첨가하여 반죽을 완성한 후 숙성실에서 숙성한 뒤 냉장보관하고, 냉장보관된 반죽을 예열이 완료된 호떡 구이팬에 일정 중량 넣은 후 중앙에 잼류를 넣어 감싸면서 호떡 구이팬에 투입하게 된다. 또한, 상기 냉장 보관된 반죽은 일정 중량 나누어 냉장 보관이 가능함에 별도로 반죽만 유통이 가능하다.In the present invention, when preparing hotteok dough containing jam, the dough used is a mixture of ingredients such as rice flour, starch, corn flour, glutinous rice, and food additives such as dry yeast, baking powder, salt, and angel custard ed. Next, butter, margarine, and cooking oil are added to complete the dough, and after aging in the aging room, it is refrigerated, and the refrigerated dough is put into a hotteok roasting pan that has been preheated by a certain weight, and jam is put in the center to put it into the hotteok roasting pan while wrapping it. will do In addition, since the refrigerated dough can be refrigerated by dividing it by a certain weight, only the dough can be distributed separately.
기존의 밀가루 호떡보다 식감이 우수한 우리쌀을 이용하여 만들었기에 쌀소비 증진에 효과가 있으며, 일반적인 호떡 소인 설탕이 아니라 과일류의 잼류를 사용함에 따라 식감과 맛이 좋으며, 어린아이 부터 어른에 이르기까지 남녀노소 누구나 거부감 없이 즐길 수 있으며, 사용하는 잼에 따라 새로운 식감과 맛을 느낄 수 있는 효과가 있다. It is effective in increasing rice consumption because it is made with Korean rice, which has a better texture than the conventional hotteok hotteok, and it has good texture and taste as it uses fruit-type jam instead of sugar, which is common hotteok. Anyone of any age or gender can enjoy it without resistance, and depending on the jam used, it has the effect of experiencing a new texture and taste.
도 1은 본 발명에 따른 반죽 공정도.1 is a kneading process diagram according to the present invention.
<배합비율><Mixing Ratio>
쌀가루 18 중량％Rice flour 18% by weight
전분 34 중량％Starch 34% by weight
옥수수 가루 3.6 중량％Cornmeal 3.6% by weight
찹쌀 2 중량％Glutinous rice 2% by weight
설탕 6 중량％Sugar 6% by weight
엔젤 카스타드 에드 6 중량％Angel custard ed 6% by weight
건식 빵가루 2 중량％2% dry bread crumbs
식염 0.45 중량％Table salt 0.45% by weight
베이킹 파우다 0.6 중량％Baking powder 0.6% by weight
땅콩 분태 2 중량％Peanut powder 2% by weight
해바라기 씨앗 4 중량％Sunflower seeds 4% by weight
버터 2.45 중량％Butter 2.45% by weight
마아가린 4.5 중량％4.5% by weight of margarine
식용유 4.5 중량％Edible oil 4.5% by weight
쨈류 9.6 중량％Jam 9.6% by weight
드라이 이스트 0.3 중량％dry yeast 0.3% by weight
합계 100 중량％Total 100% by weight
<반죽 제조공정><Dough manufacturing process>
호떡소 냉장보관 공정.Hotteokso refrigerated storage process.
호떡소인 딸기잼이나 사과잼과 같은 잼류를 10℃ 이하 온도가 유지되는 냉장실에 보관하는 공정.The process of storing jams such as hotteoksoin strawberry jam or apple jam in a refrigerator where the temperature is maintained below 10℃.
제 1 반죽공정(10)1st kneading process (10)
배합기에 쌀가루 18 중량％, 옥수수 가루 3.6 중량％, 찹쌀 2 중량％, 전분 34 중량％, 베이킹 파우더 0.6 중량％를 투입한 후 2 ~ 3분간 혼합하면서 1차 수분 조절을 하여 제 1 배합물을 생산하는 공정.18% by weight of rice flour, 3.6% by weight of corn flour, 2% by weight of glutinous rice, 34% by weight of starch, and 0.6% by weight of baking powder were added to the blender and mixed for 2 to 3 minutes while performing primary moisture control to produce the first formulation. process.
제 2 반죽공정(20)2nd kneading process (20)
제 1 반죽 공정을 거친 제 1 배합물에 설탕 6 중량％, 식염 0.45 중량％, 엔젤 카스타드에스 6 중량％, 건식 빵가루 2 중량％를 첨가한 후 2 ~ 3분간 혼합하여 제 2 배합물을 생산하는 공정.6% by weight of sugar, 0.45% by weight of salt, 6% by weight of angel custard, and 2% by weight of dry bread crumbs are added to the first mixture that has undergone the first kneading process, and then mixed for 2 to 3 minutes to produce a second mixture.
제 3 반죽공정(30)3rd kneading process (30)
제 2 반죽 공정을 거친 제 2 배합물에 드라이 이스트 0.3 중량％, 땅콩분태 2중량％, 해바리기 씨앗 4 중량％를 첨가한 후 2 ~ 3분간 혼합하여 제 3 배합물을 생산하는 공정.A step of producing a third formulation by adding 0.3% by weight of dry yeast, 2% by weight of peanut powder, and 4% by weight of sunflower seeds to the second formulation that has undergone the second kneading step, and then mixing for 2 to 3 minutes.
제 4 반죽공정(40)4th kneading process (40)
제 3 반죽 공정을 거친 제 3 배합물에 버터 2.45 중량％, 마아가린 4.5 중량 ％, 식용유 4.5 중량％를 첨가한 후 2 ~ 3분간 혼합하면서 2차 수분 조절을 하여 최종 반죽을 완성하는 공정.After adding 2.45% by weight of butter, 4.5% by weight of margarine, and 4.5% by weight of cooking oil to the third mixture that has undergone the third kneading process, the process of completing the final dough by adjusting the secondary moisture while mixing for 2 to 3 minutes.
숙성공정.ripening process.
제 4 반죽 공정을 거친 반죽을 원하는 중량으로 중량 포장한 후 15℃ ~ 18℃가 유지된 숙성실에서 4~5시간 숙성하는 공정.A process of weight-packing the dough that has gone through the fourth kneading process into a desired weight and aging it for 4 to 5 hours in a aging room maintained at 15 ° C to 18 ° C.
냉장 보관공정.cold storage process.
숙성공정에서 숙성된 반죽을 10℃ 이하가 유지되는 냉장실에 보관하는 공정.A process of storing the aged dough in the aging process in a refrigerator where the temperature is maintained below 10℃.
가열공정.heating process.
호떡 구이팬에 식용유를 적당량 두른 후 140℃ ~ 160℃가 유지되게 호떡 구이팬을 가열하는 공정.A process of heating the hotteok roasting pan so that it is maintained at 140℃ ~ 160℃ after putting an appropriate amount of cooking oil on the hotteok roasting pan.
구이준비공정.Baking preparation process.
냉장 보관공정에서 보관중인 숙성된 반죽을 원하는 만큼 떼어낸 후 중앙에 호떡소 냉장보관 공정에서 보관 중인 잼 9.6 중량％를 넣어 감싼 후 호떡 구이팬에 투입하는 공정.A process of removing the aged dough stored in the refrigeration process as much as desired, wrapping it with 9.6% by weight of the jam stored in the hotteokso refrigeration process in the center, and then putting it into the hotteok roasting pan.
구이공정Roasting process
구이 준비공정에서 준비된 잼이 함유된 호떡을 가열공정에서 예열된 호떡 구이팬에 투입한 후 호떡 반죽을 누름과 뒤집음을 반복하여 3 ~ 4분간 구이하는 공정 .Hotteok containing jam prepared in the baking preparation process is put into a preheated hotteok baking pan in the heating process, and then the hotteok dough is repeatedly pressed and flipped to bake for 3 to 4 minutes.
이와 같은 공정을 거친 제조되는 잼류가 함유된 호떡의 제조방법은 먼저 호떡소인 딸기잼이나 사과잼과 같은 잼류를 10℃ 이하 온도가 유지되는 냉장실에 보관하게 된다. 일반적으로 사용되는 호떡의 소를 설탕이 아니라 잼류로 사용함에 따라 어린아이와 남녀 노소 모두다 즐길 수 있도록 한 것이다. In the method of manufacturing hotteok containing jams manufactured through the above process, first, hotteokso, such as strawberry jam or apple jam, is stored in a refrigerator where the temperature is maintained at 10 ° C or lower. As the filling of the commonly used hotteok is used as jam rather than sugar, it is designed to be enjoyed by children and men and women of all ages.
제 1 반죽공정에서 제 2 반죽공정, 제 3 반죽공정, 제 4 반죽공정은 호떡의 반죽을 만드는 공정이다. In the first kneading process, the second kneading process, the third kneading process, and the fourth kneading process are processes for making hotteok dough.
제 1 반죽공정은 배합기에 쌀가루 18 중량％, 옥수수 가루 3.6 중량％, 찹쌀 2 중량％, 전분 34 중량％, 베이킹 파이더 0.6 중량％를 배합기에 투입한 후 2 ~ 3분간 혼합하면서 원활한 혼합을 위하여 1차 수분 조절을 하여 제 1 배합물을 제조하는 공정이다. In the first kneading process, 18% by weight of rice flour, 3.6% by weight of corn flour, 2% by weight of glutinous rice, 34% by weight of starch, and 0.6% by weight of baking powder were added to the mixer and mixed for 2 to 3 minutes for smooth mixing. This is the process of preparing the first formulation by controlling the primary moisture.
제 1 반죽 공정에서는 일반적으로 사용되는 밀가루를 전혀 첨가하지 않고 쌀가루, 옥수수 가루, 찹쌀과 전분을 주재료로 반죽을 하였기에 취식시에 식감이 우수하고, 밀가루로 인한 과다한 탄소화물 섭취를 제한하여 성인병과 같은 질환을 예방할 수 있도록 한 것이다. In the first kneading process, rice flour, corn flour, glutinous rice, and starch are used as the main ingredients without adding wheat flour, which is commonly used, so the texture is excellent when eating, and diseases such as adult diseases are limited by limiting excessive intake of carbohydrates due to flour. was made to prevent
제 2 반죽공정은 제 1 반죽공정에서 생산된 제 1 배합물에 설탕 6 중량％, 식염 0.45 중량％, 엔젤 카스타드에스 6 중량％, 건식 빵가루 2 중량％를 함께 투입하여 2 ~ 3분간 혼합하여 제 2 배합물을 생산하는 공정이다. In the second kneading process, sugar 6% by weight, salt 0.45% by weight, angel custard S 6% by weight, and dry bread crumbs 2% by weight are added together to the first mixture produced in the first kneading process, mixed for 2 to 3 minutes, and the second kneading process is performed. It is the process of producing a compound.
제 2 반죽공정에서는 설탕, 식염, 엔젤 카스타드에스, 건식 빵가루를 첨가하여 반죽에 기본적인 맛과 풍미를 더욱더 향상 시킬 수 있도록 한 것이다. In the second kneading process, sugar, salt, angel custard, and dry bread crumbs are added to further improve the basic taste and flavor of the dough.
제 3 반죽공정은 제 2 반죽공정에서 제조된 제 2 배합물에 드라이 이스트 0.3 중량,％ 땅콩분태 2중량％, 해바리기 씨앗 4 중량％를 함께 투입하여 2 ~ 3분간 혼합하여 제 3 배합물을 생산하는 공정이다. In the 3rd kneading process, 0.3% by weight of dry yeast, 2% by weight of peanut powder, and 4% by weight of sunflower seeds are added together to the 2nd mixture prepared in the 2nd kneading process, and mixed for 2 to 3 minutes to produce the 3rd mixture. to be.
제 3 반죽공정에서는 땅콩 분태, 해바라기 씨앗이 함유되어 식감을 향상시키는 역할을 하는 것이다. In the third kneading process, peanut powder and sunflower seeds are contained to improve the texture.
제 4 반죽공정은 제 3 반죽공정에서 생산된 제 3 배합물에 버터 2.45 중량 ％, 마아가린 4.5 중량％, 식용유 4.5 중량％를 함께 투입하여 2 ~ 3분간 혼합하면서 원활한 혼합을 위하여 2차 수분 조절을 하여 반죽을 제조하는 공정이다. In the 4th kneading process, 2.45% by weight of butter, 4.5% by weight of margarine, and 4.5% by weight of cooking oil were added together to the 3rd mixture produced in the 3rd kneading process and mixed for 2 to 3 minutes while adjusting the secondary moisture for smooth mixing. It is the process of making dough.
숙성공정과 냉장 보관공정은 반죽을 숙성과 냉장보관하는 공정이다. The ripening process and the refrigeration storage process are the processes of aging and refrigerating the dough.
숙성공정은 제 4 반죽공정으로 제조된 반죽을 사용자가 원하는 중량으로 포장한 후 15℃ ~ 18℃가 유지된 숙성실에서 4~5시간 숙성하는 공정이다. The maturation process is a process in which the dough prepared in the fourth kneading process is packaged in a desired weight by the user and aged for 4 to 5 hours in a maturation room maintained at 15 ° C to 18 ° C.
냉장 보관공정은 숙성공정에서 숙성된 반죽을 10℃ 이하가 유지되는 냉장실에 보관하는 공정으로, 반죽을 별도로 소비자에게 판매도 가능하며, 이러한 판매시에는 저온 10℃ 이하가 유지되는 차량을 통하여 소비자에게 직접 배송되어 판매할 수 도 있다. The refrigeration storage process is a process of storing the dough aged in the ripening process in a refrigerator that maintains a temperature of 10 ° C or less. The dough can be sold separately to consumers. It can also be shipped and sold directly.
가열공정, 구이준비공정, 구이공정은 호떡을 직접 굽는 공정을 나타낸다. The heating process, the roasting preparation process, and the roasting process represent a process of directly baking hotteok.
가열공정은 호떡 구이팬에 식용유를 적당량 두른 후 140℃ ~ 160℃가 유지되게 호떡 구이팬을 가열하는 공정이다. The heating process is a process of heating the hotteok roasting pan so that it is maintained at 140 ° C to 160 ° C after applying an appropriate amount of cooking oil to the hotteok roasting pan.
구이준비공정은 10℃ 이하가 유지되는 냉장실에 보관되는 반죽을 원하는 만큼 떼어낸 후 중앙에 호떡소 냉장보관 공정에서 보관 중인 잼 9.6 중량％를 넣어 감싼 후 호떡 구이팬에 투입하는 공정이다. The baking preparation process is a process of removing the desired amount of dough stored in a refrigerator where the temperature is maintained below 10 ° C, putting 9.6% by weight of jam stored in the hotteokso refrigeration storage process in the center, wrapping it, and then putting it into a hotteok roasting pan.
구이공정은 구이준비공정은 준비된 잼이 함유된 호떡을 가열공정에서 예열된 호떡 구이팬에 투입한 후 호떡 반죽을 누름과 뒤집음을 반복하여 3 ~ 4분간 구이하는 공정이다. The baking process is a process of putting the prepared hotteok containing jam into a hotteok baking pan preheated in the heating process, and then repeatedly pressing and flipping the hotteok dough to bake for 3 to 4 minutes.
10 제 1 반죽공정.
20 제 2 반죽공정.
30 제 3 반죽공정.
40 제 4 반죽공정.10 1st kneading process.
20 2nd kneading process.
30 The third kneading process.
40 4th kneading process.
Claims (1)
배합기에 쌀가루 18 중량％, 옥수수 가루 3.6 중량％, 찹쌀 2 중량％, 전분 34 중량％, 베이킹 파우더 0.6 중량％를 투입한 후 2 ~ 3분간 혼합하면서 1차 수분 조절을 하여 제 1 배합물을 생산하는 제 1 반죽공정;
제 1 반죽 공정을 거친 제 1 배합물에 설탕 6 중량％, 식염 0.45 중량％, 엔젤 카스타드에스 6 중량％, 건식 빵가루 2 중량％를 첨가한 후 2 ~ 3분간 혼합하여 제 2 배합물을 생산하는 제 2 반죽공정;
제 2 반죽 공정을 거친 제 2 배합물에 드라이 이스트 0.3 중량％, 땅콩분태 2중량％, 해바리기 씨앗 4 중량％를 첨가한 후 2 ~ 3분간 혼합하여 제 3 배합물을 생산하는 제 3 반죽공정;
제 3 반죽 고정을 거친 제 3 배합물에 버터 2.45 중량％, 마아가린 4.5 중량 ％, 식용유 4.5 중량％를 첨가한 후 2 ~ 3분간 혼합하면서 2차 수분 조절을 하여 반죽을 완성하는 제 4 반죽공정;
제 4 반죽 공정을 거친 반죽을 원하는 중량으로 중량 포장한 후 15℃ ~ 18℃가 유지된 숙성실에서 4~5시간 숙성하는 숙성공정;
숙성공정에서 숙성된 반죽을 10℃ 이하가 유지되는 냉장실에 보관하는 냉장보관공정;
호떡 구이팬에 식용유를 적당량 두른 후 140℃ ~ 160℃가 유지되게 호떡 구이팬을 가열하는 가열공정;
냉장 보관공정에서 보관중인 숙성된 반죽을 원하는 만큼 떼어낸 후 중앙에 호떡소 냉장보관 공정에서 보관 중인 잼 9.6 중량％를 넣어 감싼 후 호떡 구이팬에 투입하는 구이준비공정;
구이 준비공정에서 준비된 잼이 함유된 호떡을 가열공정에서 예열된 호떡 구이팬에 투입한 후 호떡 반죽을 누름과 뒤집음을 반복하여 3 ~ 4분간 구이하는 구이공정;으로 이루어짐을 특징으로 하는 잼류가 함유된 호떡의 제조방법.Hotteokso refrigeration storage step of storing jams such as hotteoksoin strawberry jam or apple jam in a refrigerator where the temperature is maintained below 10 ° C;
18% by weight of rice flour, 3.6% by weight of corn flour, 2% by weight of glutinous rice, 34% by weight of starch, and 0.6% by weight of baking powder were added to the blender and mixed for 2 to 3 minutes while performing primary moisture control to produce the first formulation. 1st kneading process;
6% by weight of sugar, 0.45% by weight of salt, 6% by weight of angel custard, and 2% by weight of dry bread crumbs are added to the first mixture that has undergone the first kneading process, and then mixed for 2 to 3 minutes to produce a second mixture kneading process;
A third kneading step of producing a third formulation by adding 0.3% by weight of dry yeast, 2% by weight of peanut powder, and 4% by weight of sunflower seeds to the second mixture passed through the second kneading step and then mixing for 2 to 3 minutes;
A fourth kneading step of completing a dough by adding 2.45% by weight of butter, 4.5% by weight of margarine, and 4.5% by weight of cooking oil to the third mixture after the third kneading process, and then adjusting the secondary moisture while mixing for 2 to 3 minutes;
Aging step of weight-packing the dough that has undergone the fourth kneading step to a desired weight and then aging for 4 to 5 hours in a aging room maintained at 15 ° C to 18 ° C;
A refrigeration storage step of storing the dough aged in the aging step in a refrigerating chamber maintained at 10 ° C or less;
A heating step of applying an appropriate amount of cooking oil to a hotteok roasting pan and then heating the hotteok roasting pan to maintain a temperature of 140 ° C to 160 ° C;
A baking preparation process in which the aged dough stored in the refrigeration storage process is removed as much as desired, and then 9.6% by weight of the jam stored in the hotteokso refrigeration storage process is put in the center and wrapped, and then put into a hotteok roasting pan;
Jams characterized by consisting of a roasting process in which hotteok containing jam prepared in the roasting preparation process is put into a hotteok baking pan preheated in the heating process, and then baked for 3 to 4 minutes by repeatedly pressing and flipping the hotteok dough. Method for manufacturing hotteok containing.
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