KR101035972B1 - A apple chinese stuffed pancake filling manufacture method - Google Patents
A apple chinese stuffed pancake filling manufacture method Download PDFInfo
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- KR101035972B1 KR101035972B1 KR1020090129806A KR20090129806A KR101035972B1 KR 101035972 B1 KR101035972 B1 KR 101035972B1 KR 1020090129806 A KR1020090129806 A KR 1020090129806A KR 20090129806 A KR20090129806 A KR 20090129806A KR 101035972 B1 KR101035972 B1 KR 101035972B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/218—Coagulant
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/242—Thickening agent
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Abstract
Description
본 발명은 호떡소에 관한 것으로서, 더욱 상세하게는 천연과일성분이 함유되도록 하여 남녀노소 누구에게나 건강식으로 선호받을 수 있도록 하는 호떡소 제조방법에 관한 것이다.The present invention relates to a hotteokso, and more particularly to a method for producing hotteokso to be contained as a natural fruit component so that anyone can be preferred as a healthy food for all ages.
호떡은 남녀노소를 가리지 않고 오래전부터 간식으로 애용되어 온 서민음식중 하나이면서 각종 곡물 가루들로 구성되어 건강식으로 각광받고 있다.Hotteok is one of the common people's foods that have long been used as snacks for both young and old, and is composed of various grain powders.
상기에서의 호떡은 찹쌀가루나 밀가루에 미지근한 물을 조금씩 넣어가면서 반죽을 하고, 완두콩과 설탕으로 속을 만들거나 계피, 설탕, 땅콩으로 호떡소를 만들고, 반죽을 일정량씩 떼어 가운데를 우묵하게 파고 만들어 놓은 속을 넣고 아물린다음, 기름을 두른 팬에서 노릇하게 굽는 방식이 일반적이다.The hotteok in the above is kneaded with glutinous rice flour or lukewarm water in a little bit of flour, and the inside is made of peas and sugar, or the hotteokso is made from cinnamon, sugar and peanuts. It's common to grab the inside and bite, then bake in a greased pan.
최근에는 밀가루와 찹쌀가루를 반죽함에 있어서, 쌍화탕의 재료가 되는 한약재, 오미자, 백문동 또는 매실을 달인 물로 반죽하고 속재료에도 이러한 생약재료 및 과실을 첨가하여 제조하는 한방호떡이 공개되어 있고, 또한 호떡 제조시 시금치, 쑥갓, 깻잎, 부추, 대파, 양파, 마늘을 적당량 섞어서 반죽을 만들어 이것으로 호떡을 만드는 야채호떡에 관한 기술이 공개되어 있기도 하다.Recently, in kneading flour and glutinous rice flour, Korean traditional herbal medicines, which are prepared by adding herbal medicines, schisandra chinensis, Baekmun-dong or plums with decocted water, and adding these herbal ingredients and fruits to the ingredients, have been published. During the manufacturing process, a technique for making vegetable hotteok is made by mixing a suitable amount of spinach, garland chrysanthemum, sesame leaf, leek, leek, onion, and garlic to make a hotteok.
상기한 한방 호떡은 한약재 및 생약에서 발산되는 특유의 향이 너무 진하고 오래 가기 때문에 건강식으로는 우대 받을수 있을지 모르나 한약재, 특히 생약고유의 향에 대한 거부반응을 일으켜 소비를 촉진 시키지 못하였고, 재료수급에 대한 어려움과 가격이 비싸 실용화 되지 못하였다.Herbal hotteok mentioned above may be treated preferentially because of its strong and long-lasting aroma of herbal medicine and herbal medicine, but it did not promote consumption due to the rejection of herbal medicine, especially herbal medicine's unique aroma. Difficulties and high prices were not practical.
또한 후자인 야채 호떡 또한 이를 구성하고 있는 야채들이 호떡 고유의 풍미를 잃게 함으로서 호떡으로서의 호평을 받지는 못하는 형편이었다.In addition, the latter vegetable hotteok also did not receive favorable reviews as hotteok because the vegetables that make up the loss of its own flavor.
또한 일반적인 호떡의 경우에는 단순히 밀가루 혹은 밀가루와 찹쌀가루를 섞어 반죽하여 호떡을 만들기 때문에 식은후에는 빨리 굳고, 밀가루 냄새가 많이 나 음식으로서 호떡 고유의 풍미를 잃게 되는 문제점이 있었다.In addition, in the case of general hotteok simply by mixing flour or flour and glutinous rice flour to make hotteok hardened quickly after cooling, there was a problem that loses the flavor of hotteok as a food with a lot of flour smell.
본 발명은 상기한 종래 호떡 취식에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 천연 과일성분이 섬유질 성분이 파괴되지 않고 유지되는 가운데 호떡소 성분에 함유되도록 하여 과일의 천연 풍미로 인해 취식감 및 영양가를 향상시키도록 하는데 목적이 있다.The present invention has been proposed in order to improve the problems in the conventional hotteok eating, the natural fruit component is contained in the hotteok component while maintaining the fiber component is not destroyed, due to the natural flavor of the fruit eating and nutritional value The purpose is to improve the
상기 목적을 이루기 위한 본 발명의 호떡소 제조방법은, 사과를 세척수로 깨끗이 세척하는 사과 세척단계와; 상기 세척이 이루어진 사과의 씨와 꼭지 부분을 천공공법으로 제거하는 씨와 꼭지 제거단계와; 상기 씨와 꼭지가 제거되어진 사과를 분쇄기에 투입하여 고르게 분쇄하는 사과 분쇄단계와; 상기 분쇄가 이루어진 사과 분쇄물을 80~110℃의 온도로 5~10초 동안 가열하는 순간가열단계와; 상기 열처리가 이루어진 사과 분쇄물을 설탕 및 정제염과 혼합하는 혼합단계;를 포함하는 것을 특징으로 한다.Hotteok production method of the present invention for achieving the above object, the apple washing step of washing the apple clean with washing water; A seed and faucet removing step of removing the seed and the faucet portion of the apple, which have been washed, by a punching method; An apple crushing step of crushing the seeds and the scoops of the apples into a pulverizer to evenly grind the apples; An instant heating step of heating the pulverized apple pulverized product at a temperature of 80 to 110 ° C. for 5 to 10 seconds; Characterized in that it comprises a; mixing step of mixing the apple ground pulverized with the heat treatment with sugar and refined salt.
또한, 상기 혼합단계 후에는 혼합된 사과 호떡소의 멸균력 증대를 위해 자외선을 쬐어주는 자외선 방사단계가 추가로 실시되어짐을 특징으로 한다.In addition, after the mixing step is characterized in that the ultraviolet radiation step of exposing the ultraviolet ray to increase the sterilization power of the mixed apple hotteokok is characterized in that it is additionally carried out.
이러한 본 발명의 제조방법에 의해 제조된 호떡소는, 주원료로 천연과일성분이 함유되어짐으로 사과의 섬유질 성분으로 인한 취식 풍미감을 극대화 하고 영양식으로 활용되어질 수 있게 된다.Hotteokso prepared by the manufacturing method of the present invention, it is possible to maximize the eating flavor due to the fibrous component of the apple because it contains the natural fruit component as a main raw material and can be utilized as a nutritional diet.
특히, 제조과정에서 혼합되는 성분들에 의해 섬유질 성분의 파괴 및 변질이 최소화 되어질 수 있게 되어 호떡의 취식감을 향상시킬 수 있게 된다.In particular, the breakdown and deterioration of the fibrous component can be minimized by the components mixed in the manufacturing process it is possible to improve the eating feeling of hotteok.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명의 일 실시 예에 따른 사과호떡소 제조과정을 도 1의 순서도를 통해 살펴보면 다음과 같다.Looking at the apple tteokbokki manufacturing process according to an embodiment of the present invention through the flow chart of Figure 1 as follows.
<1단계 : 사과세척><Step 1: Apple Washing>
먼저, 본 발명 호떡소의 주원료로 사용될 당도가 높고 섬유질이 풍부한 싱싱한 사과를 준비하여 흐르는 물이나 깨끗한 세척수에 수회 씻어서 세척하는 세척과정을 실시한다.First, a high sugar and fiber-rich fresh apple to be used as the main raw material of the hotteokok of the present invention is carried out a washing process to wash by washing several times in running water or clean wash water.
<2단계 : 씨와 꼭지 제거>Step 2: Remove Seeds and Taps
상기 세척과정이 완료되면 각 사과의 씨와 꼭지를 천공공법으로 신속하게 제거한다.When the washing process is completed, quickly remove each apple seed and stem by a perforation method.
즉, 이때에는 원통형태의 절단날을 상부에서 하향으로 가압하여 사과 중앙에 상하방향의 천공을 실시함으로서, 꼭지부위와 중심의 씨부위가 동시에 절단 제거되어질 수 있게된다.That is, at this time, by pressing the cylindrical cutting blade downwards from the top to perform a vertical drilling in the center of the apple, it is possible to be cut and removed at the same time the seed portion of the center and the seed.
<3단계 : 사과분쇄><Step 3: Apple Crushing>
이와 같이 씨와 꼭지가 제거된 사과를 분쇄기에 투입하여 분쇄를 실시함으로서 일정 크기의 고른 미립자 형태의 사과 분쇄물을 만들어주게 된다.As such, the apples from which seeds and stalks have been removed are put into a grinder to pulverize, thereby making an apple pulverized powder having a uniform size of a certain size.
이때, 사과껍질에는 영양성분이 많이 있기때문에 껍질을 벗겨내지 말고 껍질째 분쇄를 실시함이 바람직하다.At this time, since the apple peel has a lot of nutrients, it is preferable not to peel off the peel but to grind the peel.
<4단계 : 순간가열><Step 4: Instant heating>
상기 분쇄가 이루어진 사과 분쇄물은 섬유소 손실 방지를 위해 80~110℃의 온도로 5~10초 동안 순간가열을 실시함으로서 분쇄 미립자의 멸균작용이 이루어지게 됨과 함께, 미립자의 형태가 이후 혼합과정에서도 유지되어질 수 있게 되어 씹을때의 아삭한 식감을 유지시켜줄 수 있게 된다.The pulverized apple pulverized product is instantaneously heated at a temperature of 80 to 110 ° C. for 5 to 10 seconds to prevent fiber loss, while sterilizing the pulverized fine particles and maintaining the form of the fine particles in the subsequent mixing process. It will be able to maintain the crispy texture when chewing.
한편, 이러한 순간가열을 실시하기 전에 미리 고온으로 부터 사과분쇄물을 보호하여 변질을 방지하기 위한 디부틸히드록시톨루엔(Butylated Hydroxy Toluene) 성분의 보호 코팅막을 형성시킴이 바람직한데, 이때에는 디부틸히드록시톨루엔을 사과분쇄물 위에 스프레이 분사방식으로 고르게 뿌려주게 된다.On the other hand, prior to the instant heating it is desirable to form a protective coating film of dibutyl hydroxy toluene (Butylated Hydroxy Toluene) component to prevent deterioration by protecting the apple powder from the high temperature in advance, in this case dibutyl hydride Loxytoluene is sprayed evenly over apple grounds.
이때 뿌려주는 디부틸히드록시톨루엔은 식품의 산화방지제로 사용되는 성분으로, 열에 강한 특성을 갖기 때문에 순간가열시 열에 의한 사과 분쇄물의 섬유소 파괴를 최소화 할 수 있게된다.At this time, dibutyl hydroxytoluene to be sprayed as a component used as an antioxidant in food, because it has a strong property to heat, it is possible to minimize the breakdown of fiber of apple crushed by heat during instant heating.
<5단계 : 혼합><Step 5: Mixing>
이후, 열처리가 이루어진 사과 미립자를 설탕 및 정제염과 혼합하는 작업을 실시한다.Thereafter, the work of mixing the heat-treated apple microparticles with sugar and refined salt.
이때에는 사과 미립자 50~74중량%에 설탕 25~49중량%, 그리고 정제염 0.5~5중량%의 비율로 혼합이 이루어짐이 바람직하다.At this time, it is preferable that the mixing is carried out at a ratio of 50 to 74% by weight of apple microparticles, 25 to 49% by weight of sugar, and 0.5 to 5% by weight of refined salt.
한편, 상기 혼합성분에 응고제인 펙틴을 0.1~2중량%와, 호떡소의 점도 증가 를 위한 쟁탄검(Xanthan Gum) 0.1~1.5중량% 및 글루텐 분말 0.1~1중량%로 더 첨가되어짐이 바람직하다.On the other hand, it is preferred that 0.1 to 2% by weight of pectin, a coagulant, and 0.1 to 1.5% by weight of Xanthan Gum and 0.1 to 1% by weight of gluten powder are added to the mixed ingredients.
또한, 섬유질 증대를 위해 액상의 사과 페이스트와, 식이섬유가 각각 0.5중량%로 더 첨가되어짐이 바람직하다.In addition, it is preferable that the liquid apple paste and the dietary fiber are further added at 0.5% by weight to increase the fiber.
<6단계 : 자외선 방사><Step 6: UV radiation>
그리고, 이와 같이 재료혼합이 완료된 호떡소는 호떡반죽에 넣어지기 전에 자외선 방사를 통해 최종 멸균작업이 이루어지게 된다.In this way, the hotteokso material mixing is completed, the final sterilization is done through the ultraviolet radiation before being put into the dough.
상기 과정을 통해 제조된 본 발명의 호떡소는 호떡반죽 속에 넣고 기름이 둘러진 후라이팬에서 호떡을 구워주게 되면 설탕이 고온에서 녹으면서 호떡소 재료가 잼형태를 이루게 된다.The hotteokso of the present invention prepared through the above process is put in the hotteok dough and bake the hotteok in a frying pan surrounded by oil, and the hotteokso material forms a jam form while the sugar melts at a high temperature.
그리고, 호떡을 취식하게 되면 호떡의 내부에 함유된 호떡소의 사과 분쇄물이 씹히면서 독특한 풍미감을 느낄 수 있게 되는데, 이때 쟁탄검 및 글루텐 분말이 함유됨으로 인해 높은 점도가 유지되어 취식시 호떡소가 흘러서 손이나 옷에 떨어지는 현상이 방지되어질 수 있게 된다.If you eat hotteok, you can feel the unique flavor while chewing the apple powder of hotteokso contained in the hotteok. Falling onto hands or clothes can be prevented.
특히, 이러한 본 발명의 호떡소는 주재료인 사과성분으로 인해 인체에 유익한 풍부한 섬유질이 함유되어짐으로, 남녀노소 누구나 영양식 및 건강식으로 대용되어질 수 있게됨을 알 수 있다.In particular, the hotteokso of the present invention contains abundant fiber beneficial to the human body due to the apple ingredient as a main ingredient, it can be seen that anyone of both sexes can be substituted for nutrition and health food.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발 명의 호떡소 제조과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the process of preparing Hotokso of the present invention may be variously modified and implemented by those skilled in the art.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.It should be understood, however, that such modified embodiments are not to be understood individually from the spirit and scope of the invention, and such modified embodiments are intended to be included within the scope of the appended claims.
도 1은 본 발명의 사과 호떡소 제조과정 순서도.1 is a flow chart of the apple hotteok manufacturing process of the present invention.
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KR20000021494A (en) * | 1998-09-29 | 2000-04-25 | 이시종 | Process for preparing apple jam containing herb |
KR20040010607A (en) * | 2001-03-08 | 2004-01-31 | 보카비어 푸즈 인코포레이티드 | Process for making a reduced-calorie fruit and/or vegetable spread |
KR100813640B1 (en) | 2006-12-07 | 2008-03-17 | 이득주 | A food thermostable jam manufacturing method using a fruits and vegetables |
KR20090006440A (en) * | 2007-07-11 | 2009-01-15 | 안성마춤농협조합공동사업법인 | Spread using pear and method thereof |
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KR20000021494A (en) * | 1998-09-29 | 2000-04-25 | 이시종 | Process for preparing apple jam containing herb |
KR20040010607A (en) * | 2001-03-08 | 2004-01-31 | 보카비어 푸즈 인코포레이티드 | Process for making a reduced-calorie fruit and/or vegetable spread |
KR100813640B1 (en) | 2006-12-07 | 2008-03-17 | 이득주 | A food thermostable jam manufacturing method using a fruits and vegetables |
KR20090006440A (en) * | 2007-07-11 | 2009-01-15 | 안성마춤농협조합공동사업법인 | Spread using pear and method thereof |
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Publication number | Priority date | Publication date | Assignee | Title |
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KR102237663B1 (en) | 2019-11-11 | 2021-04-08 | 박성식 | How to make 'Hotteok Banjuk' using grain and how to make 'Hotteok' by it |
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