KR101066728B1 - Chinese stuffed pancake including vegetable and curry - Google Patents

Chinese stuffed pancake including vegetable and curry Download PDF

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KR101066728B1
KR101066728B1 KR1020090002161A KR20090002161A KR101066728B1 KR 101066728 B1 KR101066728 B1 KR 101066728B1 KR 1020090002161 A KR1020090002161 A KR 1020090002161A KR 20090002161 A KR20090002161 A KR 20090002161A KR 101066728 B1 KR101066728 B1 KR 101066728B1
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hotteok
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KR20100082890A (en
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탁형훈
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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
    • A21D13/31—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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A21D2/06—Reducing agents
    • 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
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • 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
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • A21D8/02—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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 야채 카레 호떡에 관한 것으로, 보다 상세하게는 찹쌀가루, 드라이이스트, 탄산나트륨, 설탕, 야채 및 카레가루를 소맥분(밀가루)과 최적의 비율로 배합하고, 최적의 시간으로 숙성 및 발효를 통하여, 고소하면서 소화는 잘 되고, 밀가루 냄새가 전혀 나지 않으며, 카레 및 야채가 가지고 있는 영양분 및 카레 고유한 향미를 갖는 야채 카레 호떡에 관한 것이다.The present invention relates to a vegetable curry hotteok, and more particularly, glutinous rice flour, dry yeast, sodium carbonate, sugar, vegetables and curry powder with wheat flour (flour) in an optimum ratio, and aged through fermentation and fermentation at an optimal time. It relates to a vegetable curry hotteok, which is sued and digested well, does not smell of flour at all, and has the nutrients and curry inherent flavor of curry and vegetables.

야채, 카레, 호떡 Vegetables, Curry, Hotteok

Description

야채 카레 호떡{Chinese stuffed pancake including vegetable and curry}Chinese stuffed pancake including vegetable and curry}

본 발명은 야채 카레 호떡에 관한 것으로, 보다 상세하게는 찹쌀가루, 드라이이스트, 탄산나트륨, 설탕, 야채 및 카레가루를 소맥분(밀가루)과 최적의 비율로 배합하고, 최적의 시간으로 숙성 및 발효를 통하여, 고소하면서 소화는 잘 되고, 밀가루 냄새가 전혀 나지 않으며, 카레 및 야채가 가지고 있는 영양분 및 카레 고유한 향미를 갖는 야채 카레 호떡에 관한 것이다.The present invention relates to a vegetable curry hotteok, and more particularly, glutinous rice flour, dry yeast, sodium carbonate, sugar, vegetables and curry powder with wheat flour (flour) in an optimum ratio, and aged through fermentation and fermentation at an optimal time. It relates to a vegetable curry hotteok, which is sued and digested well, does not smell of flour at all, and has the nutrients and curry inherent flavor of curry and vegetables.

일반적으로 호떡은 밀가루에 여러 가지 원료를 첨가시켜 반죽하고 발효시켜서 속에 설탕과 땅콩 등을 넣어 철판위에서 구워 제조하는 간식 대용 음식으로서, 속에 부가되는 원료와 제조방법에 따라 여러 종류가 있다.In general, hotteok is a snack substitute food prepared by adding various ingredients to flour, kneading and fermenting and baking sugar and peanuts on the iron plate. There are various kinds according to the ingredients added and the manufacturing method.

호떡에 사용되는 반죽을 제조함에 있어서는 주원료로 소맥분, 이스트, 물, 식염 등이 사용되고, 준 주원료로서는 설탕, 유지 계란, 분유 등이 사용되며 반죽 개량제로서 산화제, 효소제 유화제 등이 사용되어 왔다.In preparing the dough used for hotteok, wheat flour, yeast, water, salt, etc. are used as main raw materials, sugar, oil, egg powder, etc. are used as quasi main raw materials, and oxidizing agents, enzyme emulsifiers, etc. have been used as dough improving agents.

그리고 호떡의 제조는 상기와 같이 반죽한 재료에 설탕이나 게피, 땅콩, 등으로 혼합한 속 재료를 넣어 철판에 기름을 둘른 다음, 압착기로 납작하게 눌러 앞뒤로 뒤 집어 가면서 조리하는 것으로서 예로부터 많이 시식하는 싸고 간편한 서민들이 즐겨 시식하던 호떡의 종류인 것이다.The hotteok is made by putting the ingredients mixed with sugar, crab, peanut, etc. into the kneaded material, putting oil on the iron plate, and then pressing it flat with a press and turning it upside down to cook it. It is a kind of hotteok that cheap and simple people enjoyed.

오늘날 식사대용이나 간식거리를 서양 패스트푸드가 대신하면서 우리나라의 간식거리가 그 설자리를 점점 잃고 있다.Today, snacks and snacks in Korea are losing their place as Western fast food replaces meal substitutes or snacks.

또한, 생활소득이 높아지고, 건강에 대한 관심이 증대됨에 따라 소비자의 기호는 예전의 공복감을 해소하기 위한 간식의 역할에 그치지 않고, 점차 건강적인 측면과 오감을 만족시킬 수 있는 먹거리를 요구하고 있는 실정이다.In addition, as incomes rise and interest in health increases, consumers' preferences not only serve as snacks to solve the past hunger, but also increasingly demand food that can satisfy the health and senses. to be.

이중, 호떡은 남녀노소할 것 없이 누구나 쉽게 접할 수 있는 간식거리로 널리 애용되고 있는 음식으로, 지금까지는 맛은 우수하나 영양학적인 면에서는 건강에 도움이 되지 않는 인식을 갖고 있다. 더구나 건강에 대한 관심이 고조되고 있는 상황에서 종래의 호떡은 현대인의 기호에 충족하지 못하는 문제점이 있다.Among them, Hotteok is a food that is widely used as a snack that anyone can easily access, regardless of age or sex. Until now, it has a good taste, but it has a perception that it does not help health in terms of nutrition. Moreover, in the context of increasing interest in health, the traditional Hotteok has a problem that does not satisfy the taste of modern people.

또한, 습기가 많은 더운 날씨에서 종래 호떡은 밀가루냄새가 심하게 나기 때문에 여름철에는 잘 팔리지 않는 단점이 있다.In addition, in the hot weather with a lot of moisture, the traditional Hotteok has a disadvantage of not selling well in summer because of the bad smell of flour.

이는 종래 호떡은 밀가루와 찹쌀, 설탕만을 이용하여 제조됨으로써, 호떡 외피의 자체 밀가루 냄새를 제거하지 못해, 온도와 습도가 높아지면 호떡 자체의 밀가루 냄새가 쉽게 휘발되어 냄새가 심하게 나고, 강한 단맛으로 인하여 40대 이상의 성인에게서는 호응을 받지 못하며, 건강이나 생리활성에 대한 효과도 거의 없었기 때문이다.This is because the traditional hotteok is manufactured using only flour, glutinous rice, and sugar, so that the smell of wheat flour of the hotteok shell can not be removed. Adults in their 40s or older are not responding, and have little effect on health or physiological activity.

본 발명은 이를 해결하기 위해 카레가루를 반죽에 배합하여 호떡을 제조하는 방법으로서 카레이 가지고 있는 주요성분은 탄수화물, 무기질 그리고 비타민 중 C를 가 장 많이 함유하고 있으며 각종 영양소가 골고루 들어 있다.In order to solve this problem, the present invention is a method of preparing hotteok by mixing curry powder in a dough. The main ingredients of curry contain most carbohydrates, minerals, and vitamin C, and various nutrients are evenly contained.

매콤한 듯 달콤한 카레, 인도에서 유래되었다는 말이 무색할 정도로 우리나라 사람들은 카레를 재료로 한 음식에 익숙하다. Korean people are accustomed to curry-based foods.

카레가루를 이용한 요리로서는 카레라이스에서 시작하여 카레떡볶이, 카레돈가스, 카레라면 등 카레가 적용될 수 있는 요리는 무궁무진하며, 염분이 없음에도 독특한 맛과 향을 가지고 있기 때문에 식단에서 염분을 제한해야 할 고혈압 질환 환자들에게 더욱 좋은 요리 재료로 알려져 있으며, 카레의 노란색에는 우리가 알지 못한 수많은 건강상 이점이 존재한다고 보고되었다.For curry-based dishes, dishes that can be applied to curry, such as curry rice cake, curry dongas, and curry ramen, are endless, and have a unique taste and aroma even without salt. It is reported to be a better cooking ingredient for patients, and it has been reported that the yellow color of curry has many health benefits that we do not know about.

카레의 노란색은 카레의 주재료 중 하나인 강황(울금)이라 불리는 식물에 존재하는 커큐민(curcumin) 이라는 색소에 의한 것이다. The yellow color of the curry is due to the pigment curcumin present in a plant called turmeric, one of the main ingredients of curry.

과거부터 인도에서는 강황이 만병통치약으로 여겨졌으며 몸에 상처가 생겼을 경우 강황가루를 개어 몸에 바르는 등 치료제 사용되어 왔다고 하니 선인들의 지혜가 느껴지는 연구결과가 아닐 수 없으며, 카레의 커큐민의 효과는 이뿐만이 아니라 지난 2006년 국내 연구진에 의해 커큐민이 전립선암 억제 효능에 관한 연구가 발표되기도 하였으며, 캘리포니아 로스앤젤레스 대학의 연구결과에 의하면 커큐민이 알츠하이머 치매에서 발견되는 물질인 아밀로이드-베타 단백질(amyloid-beta protein) 제거를 돕는다고 보고되었다.In the past, turmeric has been regarded as a panacea and has been used as a remedy for crushing turmeric powder when the body is injured.This is not the result of studies showing the wisdom of the ancestors. In 2006, a study by Korean researchers on curcumin was shown to inhibit prostate cancer. According to a study by the University of California, Los Angeles, curcumin is found in amyloid-beta protein, a substance found in Alzheimer's dementia. ) Has been reported to aid removal.

본 발명은 야채 카레 호떡에 관한 것으로 특히 양파와 마늘과 같은 야채류, 카레가루를 적당량 섞어서 호떡을 만듦으로써 카레의 향과 맛이 향상되도록 함과 동시에 건강을 생각할 수 있도록 하는 야채 카레 호떡에 관한 것이다.The present invention relates to a vegetable curry hotteok, and more particularly, to a vegetable curry hotteok which improves the aroma and taste of the curry and improves health by making a hotteok by mixing an appropriate amount of vegetables such as onions and garlic and curry powder.

본 발명의 다른 목적은 상기한 호떡을 제공함으로서 소비자들에게는 맛좋은 호떡을 염가에 제공하여 건강증진에 이바지 할 수 있게 하고, 이를 제조 및 판매하는 판매점들에게는 매출신장에 기여 할 수 있도록 하려는데 있다.It is another object of the present invention to provide consumers with a delicious hotteok at low cost to contribute to health promotion, and to contribute to the growth of sales to stores that manufacture and sell it.

본 발명은 카레가루 3~10 중량부, 소맥분(밀가루) 80∼85 중량부, 백설탕 5∼10 중량부, 탄산나트륨 0.1∼1.0 중량부, 드라이이스트 0.1∼0.5 중량부, 1~2mm로 절단된 당근 0.5~1.5중량부를, 25~35℃의 온도를 유지하고 있는 미온수 10~20 중량부를 투입하여 7~10 분간 혼합 한 후, 50~70 분간 방치하는 숙성 및 발효 공정을 거쳐 야채 카레 호떡용 반죽물을 얻는 제1단계와; 황설탕 10∼15 중량부, 흑설탕 10∼15 중량부, 호박씨 10∼15 중량부, 계피가루 10∼15 중량부, 땅콩 10∼15 중량부, 건포도 10∼15 중량부 및 밀가루 10∼15 중량부를 혼합하여 공지의 야채 카레 호떡용 앙금을 구비하는 단계; 및 상기 반죽물 100 중량부에 구비된 앙금 15∼20 중량부를 넣고, 이를 소정의 모양으로 형상화하는 단계를 포함하여 이루어지는 것을 특징으로 하는 야채 카레 호떡을 제공한다.The present invention is 3 to 10 parts by weight of curry powder, 80 to 85 parts by weight of wheat flour (flour), 5 to 10 parts by weight of white sugar, 0.1 to 1.0 parts by weight of sodium carbonate, 0.1 to 0.5 parts by weight of dry yeast, carrots cut into 1-2 mm 0.5-1.5 parts by weight of 10-20 parts by weight of lukewarm water, which is maintained at a temperature of 25-35 ° C., mixed for 7-10 minutes, followed by a maturing and fermentation process that is left for 50-70 minutes, followed by a dough for vegetable curry hotteok. A first step of obtaining; 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of pumpkin seeds, 10 to 15 parts by weight of cinnamon powder, 10 to 15 parts by weight of peanuts, 10 to 15 parts by weight of raisins and 10 to 15 parts by weight of flour Mixing to prepare a known vegetable curry hotteok; And 15 to 20 parts by weight of the sediment provided in 100 parts by weight of the dough to provide a curry hotteok, characterized in that it comprises the step of forming a predetermined shape.

또한, 상기 당근 대신에 양파, 감자, 고구마, 마늘, 우엉, 무, 연근 중 택일하여 제조되는 것을 특징으로 하는 야채 카레 호떡을 제공한다.In addition, instead of the carrot, onion, potato, sweet potato, garlic, burdock, radish, lotus root to provide a vegetable curry hotteok characterized in that it is produced by alternatively.

이상에서 설명한 바와 같이, 본 발명의 호떡은 밀가루, 카레가루 및 야채를 혼합한 반죽으로 제조된 것이기 때문에, 카레 특유의 맛으로 인해 호떡내에 가미하여 어린이 및 여성분들까지 호떡을 즐길 수 있는 것으로 카레 및 야채에 포함된 영양분을 섭취하여 건강 증진의 효과도 기대할 수 있다.As described above, since the hotteok of the present invention is made of a dough mixed with flour, curry, and vegetables, the hotteok can be enjoyed by children and women by adding to the hotteok due to the curry's unique taste. You can also expect health benefits from nutrients in vegetables.

상기와 같은 목적을 달성하기 위하여, 본 발명은 야채 카레 호떡에 있어서, 카레가루 3~10 중량부, 소맥분(밀가루) 80∼85 중량부, 백설탕 5∼10 중량부, 탄산나트륨 0.1∼1.0 중량부, 드라이이스트 0.1∼0.5 중량부, 1~2mm로 절단된 당근 0.5~1.5중량부를, 25~35℃의 온도를 유지하고 있는 미온수 10~20 중량부를 투입하여 7~10 분간 혼합 한 후, 50~70 분간 방치하는 숙성 및 발효 공정을 거쳐 야채 카레 호떡용 반죽물을 얻는 제1단계와; 황설탕 10∼15 중량부, 흑설탕 10∼15 중량부, 호박씨 10∼15 중량부, 계피가루 10∼15 중량부, 땅콩 10∼15 중량부, 건포도 10∼15 중량부 및 밀가루 10∼15 중량부를 혼합하여 공지의 야채 카레 호떡용 앙금을 구비하는 단계; 및 상기 반죽물 100 중량부에 구비된 앙금 15∼20 중량부를 넣고, 이를 소정의 모양으로 형상화하는 단계를 포함하여 이루어지는 야채 카레 호떡을 제공한다.In order to achieve the above object, the present invention, in the vegetable curry hotteok, curry powder 3 to 10 parts by weight, wheat flour (flour) 80 to 85 parts by weight, white sugar 5 to 10 parts by weight, sodium carbonate 0.1 to 1.0 parts by weight, Dry yeast 0.1-0.5 parts by weight, 0.5-1.5 parts by weight of carrots cut into 1-2 mm, 10-20 parts by weight of lukewarm water maintained at a temperature of 25-35 ° C., mixed for 7-10 minutes, and then 50-70 A first step of obtaining a dough for vegetable curry hotteok through the aging and fermentation process to leave for a minute; 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of pumpkin seeds, 10 to 15 parts by weight of cinnamon powder, 10 to 15 parts by weight of peanuts, 10 to 15 parts by weight of raisins and 10 to 15 parts by weight of flour Mixing to prepare a known vegetable curry hotteok; And 15 to 20 parts by weight of the sediment provided in 100 parts by weight of the dough to provide a curry hotteok comprising the step of shaping it into a predetermined shape.

이하, 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail.

이때, 사용되는 용어나 과학용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가진다.At this time, if there is no other definition in the terminology or scientific terminology used, it has a meaning commonly understood by one of ordinary skill in the art.

또한, 종래와 동일한 기술적 구성 및 작용에 대한 반복되는 설명은 생략하기로 한다.Repeated descriptions of the same technical constitution and operation as those of the conventional art will be omitted.

본 발명의 야채 카레 호떡은 카레가루, 당근, 찹쌀가루, 백설탕, 탄산나트륨, 드라이이스트를 소맥분(밀가루)와 최적의 비율로 배합하고, 최적의 시간으로 숙성 및 발효를 통하여, 카레가루가 가지고 있는 고유한 향미를 갖는 특성을 가진다.Vegetable curry hotteok of the present invention is a mixture of curry powder, carrot, glutinous rice powder, white sugar, sodium carbonate, dry yeast with wheat flour (flour) in the optimum ratio, through the ripening and fermentation at the optimum time, the curry powder has inherent Has a flavor.

그리고, 카레가루는 3∼10 중량부를 사용하는 데, 이는 3 중량부 미만을 사용하게 되면, 카레가루에서 나는 고유한 향미가 떨어지며, 밀가루 냄새가 나기 쉽기 때문이다.In addition, curry is used in 3 to 10 parts by weight, because when using less than 3 parts by weight, the inherent flavor of the curry powder falls, it is easy to smell the flour.

그리고, 당근과 같은 야채를 1.5 중량부 이상을 사용하게 되면, 반죽물에 앙금을 투입시 반죽물의 터짐현상이 발생하며, 또한 기름에 구울시 호떡 외피에 야채가 돌출되어 호떡 특유의 모양이 나타나지 않게 된다.And, if you use more than 1.5 parts by weight of vegetables, such as carrots, when the sediment is added to the dough, the popping of the dough occurs, and when grilled in oil so that the vegetables protrude on the skin of the hotteok so that the peculiar shape of the hotteok does not appear do.

또한, 상기 당근 대신에 양파, 감자, 고구마, 마늘, 우엉, 무, 연근 중 택일하여 사용할 수 있다.In addition, instead of the carrot, onion, potato, sweet potato, garlic, burdock, radish, lotus root can be used alternatively.

그리고, 반죽물에서 백설탕 5∼10 중량부를 사용하게 되며, 이는 드라이이스트의 생장을 위한 탄소원이나 반죽물에 단맛을 주면서 조직과 촉감을 개량하고 수분을 흡수하여 호떡이 오랜 시간동안 촉촉함을 유지하기 위해 사용하게 되며, 상기 백설탕의 함량을 10중량부 이상 사용하게 되면, 반죽물에 삼투압이 증가하면서 이스트 의 활성이 저하되어 반죽시 충분한 숙성이나 발효가 되지 않기 때문이다.In addition, 5 to 10 parts by weight of white sugar is used in the dough, which improves texture and feel while absorbing moisture while providing a sweet taste to the carbon source or dough for growing dry yeast to maintain moisture for a long time. When the content of the white sugar is used more than 10 parts by weight, because the osmotic pressure increases in the dough, the activity of the yeast is lowered, so that when the dough is not fully aged or fermented.

이하, 본 발명을 더욱 구체적으로 나타내기 위해 각 제조공정을 단계별로 설명하기로 한다.Hereinafter, each manufacturing process will be described step by step in order to show the present invention in more detail.

1. 야채 카레 호떡 외피의 반죽물 제조 공정1. Kneading Process of Vegetable Curry Hotteok Outer Shell

카레가루 4.5g, 1~2mm 당근 0.9g, 찹쌀가루 10g, 소맥분(밀가루) 80g, 백설탕 4g, 탄산나트륨 0.3g, 드라이이스트 0.3g에 물 10g을 배합하여 반죽기에 혼합하고 반죽하여 반죽물을 제조한다.Curry powder 4.5g, 0.9g 1 ~ 2mm carrot, 10g glutinous rice powder 10g, 80g wheat flour, 4g white sugar, 4g sodium carbonate, 0.3g dry yeast .

상기 반죽물에 사용되는 물은 25∼35℃의 물을 사용하여 반죽을 한다.Water used for the dough is kneaded using water of 25 ~ 35 ℃.

그런 다음, 상기 반죽물을 20∼25℃의 온도에서 50∼70분 동안 숙성 및 발효를 하여 반죽물이 두배 정도 부풀어 오르게 하고, 이를 사용하기 전까지 밀봉하여 2℃ 전후의 냉장실에 보관한다.Then, the dough is aged and fermented at a temperature of 20 to 25 ° C. for 50 to 70 minutes to cause the dough to swell about twice, sealed before use, and stored in a refrigerator room around 2 ° C.

2. 호떡의 앙금 제조 공정2. Sediment Manufacturing Process of Hotteok

황설탕 15g, 흑설탕 15g, 호박씨 15g, 계피가루 15g, 땅콩 15g, 건포도 15g 및 밀가루 10g을 배합 및 혼합하여 통상의 앙금을 제조한다.15 g of brown sugar, 15 g of brown sugar, 15 g of pumpkin seeds, 15 g of cinnamon powder, 15 g of peanuts, 15 g of raisins and 10 g of wheat flour are combined and mixed to prepare a conventional sediment.

상기 앙금을 만드는 과정에서 상기 혼합된 앙금의 100 중량부에 카레가루 5-10중량부를 더 투입하여 혼합하여 앙금을 제조할 수 있다. 이에 앙금에서도 카레 특유의 향과 영양분을 더 가미하여 맛있는 야채 카레 호떡을 먹을 수 있게 된다.In the process of making the sediment, the sediment may be prepared by adding 5-10 parts by weight of curry powder to 100 parts by weight of the mixed sediment. In the sediment, the flavor and nutrients of curry are added, and you can eat delicious vegetable curry hotteok.

3. 호떡의 성형 및 소성 공정3. Molding and firing process of Hotteok

상기 제조된 반죽물 25g에 일정량을 떼어내고 넓적하게 편 후, 상기 준비된 앙금 5g을 중앙에 넣고 둘레의 반죽으로 덮어서 앙금이 새어나오지 않도록 하면서, 원 형상으로 빚는다.After removing a predetermined amount in 25g of the prepared dough and spreading it widely, the prepared sediment 5g is placed in the center, and covered with a circumferential dough so that the sediment does not leak out.

그리고 식물성 기름을 두루고 가열한 팬에 넣고 둥근 모양의 편편한 누름판으로 서서히 압착하여 납작한 둥근모양으로 성형하면서 익혀 야채 카레 호떡을 완성한다.The vegetable curry hotteok is then cooked while putting vegetable oil in a heated pan and squeezing with a round flat pressing plate to form a flat round shape.

Claims (3)

카레가루 3~10 중량부, 소맥분(밀가루) 80∼85 중량부, 백설탕 5∼10 중량부, 탄산나트륨 0.1∼1.0 중량부, 드라이이스트 0.1∼0.5 중량부, 1~2mm로 절단된 당근, 양파, 감자, 고구마, 마늘, 우엉, 무, 연근 중 택일하여 0.5~1.5중량부를, 25~35℃의 온도를 유지하고 있는 미온수 10~20 중량부를 투입하여 7~10 분간 혼합 한 후, 50~70 분간 방치하는 숙성 및 발효 공정을 거쳐 야채 카레 호떡용 반죽물을 얻는 제1단계와; 황설탕 10∼15 중량부, 흑설탕 10∼15 중량부, 호박씨 10∼15 중량부, 계피가루 10∼15 중량부, 땅콩 10∼15 중량부, 건포도 10∼15 중량부 및 밀가루 10∼15 중량부를 혼합하여 공지의 야채 카레 호떡용 앙금을 구비하는 단계; 및 상기 반죽물 100 중량부에 구비된 앙금 15∼20 중량부를 넣고, 이를 소정의 모양으로 형상화하는 단계를 포함하여 이루어지는 야채 카레 호떡에 있어서,3 to 10 parts by weight of curry, 80 to 85 parts by weight of wheat flour, 5 to 10 parts by weight of white sugar, 0.1 to 1.0 parts by weight of sodium carbonate, 0.1 to 0.5 parts by weight of dry yeast, carrots, onions, cut into 1 to 2 mm Potato, sweet potato, garlic, burdock, radish, lotus root, alternatively 0.5 to 1.5 parts by weight, 10 to 20 parts by weight of lukewarm water maintained at a temperature of 25 ~ 35 ℃ mixed for 7 to 10 minutes, then 50 to 70 minutes A first step of obtaining the dough for vegetable curry hotteok through the aging and fermentation process to leave; 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of brown sugar, 10 to 15 parts by weight of pumpkin seeds, 10 to 15 parts by weight of cinnamon powder, 10 to 15 parts by weight of peanuts, 10 to 15 parts by weight of raisins and 10 to 15 parts by weight of flour Mixing to prepare a known vegetable curry hotteok; And putting 15 to 20 parts by weight of sediment provided in 100 parts by weight of the dough, and shaping it into a predetermined shape. 상기 야채 카레 호떡용 앙금을 구비하는 단계에서 혼합된 야채 카레 호떡용 앙금의 100 중량부에 카레가루 5-10 중량부를 더 투입하여 제조되는 것을 특징으로 하는 야채 카레 호떡.Vegetable curry hotteok characterized in that it is prepared by further adding 5-10 parts by weight of curry powder to 100 parts by weight of the vegetable curry hotteok sediment mixed in the step of providing the vegetable curry hotteok sediment. 삭제delete 삭제delete
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KR19980074806A (en) * 1997-03-27 1998-11-05 이인엽 Pizza Hotteok and its manufacturing method
KR20050023830A (en) * 2003-09-03 2005-03-10 최민용 Curry bread and manufacturing method thereof
KR20050111460A (en) * 2004-05-21 2005-11-25 정옥란 Hotteok dough containing nuts and hotteok making method using the hotteok dough
KR100757744B1 (en) 2006-12-27 2007-09-11 탁형훈 The method of manufacturing of chinese stuffed pancake using arrowroot starch

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR19980074806A (en) * 1997-03-27 1998-11-05 이인엽 Pizza Hotteok and its manufacturing method
KR20050023830A (en) * 2003-09-03 2005-03-10 최민용 Curry bread and manufacturing method thereof
KR20050111460A (en) * 2004-05-21 2005-11-25 정옥란 Hotteok dough containing nuts and hotteok making method using the hotteok dough
KR100757744B1 (en) 2006-12-27 2007-09-11 탁형훈 The method of manufacturing of chinese stuffed pancake using arrowroot starch

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