KR101416110B1 - Method for producing Hotteok using fermented soybean powder - Google Patents
Method for producing Hotteok using fermented soybean powder Download PDFInfo
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Abstract
본 발명은 (a) 밀가루, 청국장 분말, 찹쌀가루, 타피오카가루, 대두, 탈지분유, 건조이스트, 베이킹 파우더, 소금, 설탕 및 물을 혼합하여 호떡반죽을 제조하는 단계; (b) 흑설탕, 땅콩분말, 계피가루 및 검은깨를 혼합하여 호떡소를 제조하는 단계; 및 (c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들고, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚는 단계를 포함하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호떡의 제조방법 및 상기 방법으로 제조된 청국장 분말을 이용한 호떡을 제공한다.The present invention relates to a process for producing a hawk cake by mixing wheat flour, cheonggukjang powder, glutinous rice flour, tapioca flour, soybean meal, skim milk powder, dried yeast, baking powder, salt, sugar and water; (b) mixing the brown sugar, the peanut powder, the cinnamon powder and the black sesame to prepare mung bean; And (c) a step of making a hokki dough by using the hokki dough produced in the step (a), and adding the prepared hokki (s) of the step (b) And a method of producing hokok using the chukugoku powder prepared by the above method.
Description
본 발명은 (a) 밀가루, 청국장 분말, 찹쌀가루, 타피오카가루, 대두, 탈지분유, 건조이스트, 베이킹 파우더, 소금, 설탕 및 물을 혼합하여 호떡반죽을 제조하는 단계; (b) 흑설탕, 땅콩분말, 계피가루 및 검은깨를 혼합하여 호떡소를 제조하는 단계; 및 (c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들고, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚는 단계를 포함하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호떡의 제조방법 및 상기 방법으로 제조된 청국장 분말을 이용한 호떡을 제공한다.The present invention relates to a process for producing a hawk cake by mixing wheat flour, cheonggukjang powder, glutinous rice flour, tapioca flour, soybean meal, skim milk powder, dried yeast, baking powder, salt, sugar and water; (b) mixing the brown sugar, the peanut powder, the cinnamon powder and the black sesame to prepare mung bean; And (c) a step of making a hokki dough by using the hokki dough produced in the step (a), and adding the prepared hokki (s) of the step (b) And a method of producing hokok using the chukugoku powder prepared by the above method.
현대에 와서 생활 수준이 높아지고 건강에 대한 관심이 증대됨에 따라 사람들은 예전과 같이 단순히 공복감만을 달래는 간식에서 만족하지 않고, 건강적인 면에서도 만족을 얻을 수 있는 먹을거리를 찾게 되었다. 따라서 사람들에게 친숙하여 쉽게 취식할 수 있으면서도 건강적인 면을 보강할 수 있는 간식류의 개발이 요구되고 있는 실정이다.As the level of living has increased and the interest in health has increased in the modern age, people have found food that can not only be satisfied with simple hunger but also with health. Therefore, there is a demand for the development of snack foods which are friendly to people and can be easily consumed but can be supplemented with health.
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 현대와 같이 건강에 대한 관심이 높아지고 있는 분위기에서는, 단순히 맛만 좋은 기존의 호떡은 현대인들의 요구를 충족하기에는 부족한 면이 있었다.Among them, hokok which is widely used as a snack is a food which can be easily enjoyed by anyone, regardless of sex, regardless of sex, and has a problem that the taste is excellent but it is hardly helpful to health in terms of nutrition. Moreover, in the atmosphere where the interest of health is increasing like the modern day, the conventional hoki which is simply tasted is not enough to meet the demands of the modern people.
즉, 종래의 호떡들은 반죽과정에 물을 넣고 인체에 무해한 분말이나 첨가제를 넣어서 제조, 시판하고 있지만, 밀가루와 찹쌀, 설탕만을 이용하여 제조되기 때문에 건강 증진 효과나 생리 활성 효과에 있어서는 큰 효과가 없었다. 따라서, 사람들에게 쉽게 취식될 수 있는 호떡을 이용하여 건강에도 도움이 되는 간식류를 개발하고자 본 연구를 시작하게 되었다.That is, the conventional hoko dumplings are manufactured by putting water into the kneading process and adding harmless powder or additives to the human body, but since they are manufactured using only wheat flour, glutinous rice and sugar, there is no great effect on the health promotion effect and the physiological activity effect . Therefore, this study was started to develop snack foods that are useful for health by using hoki which can be easily eaten by people.
청국장은 콩을 원료로 한 우리나라의 대표적인 발효식품으로서, 간장, 된장, 고추장 등과 함께 오늘날까지 상용되어 온 전통 장류 중의 하나이며, 곡류를 주식으로 하는 우리 민족에게 결핍되기 쉬운 필수아미노산 및 지방산을 공급시켜 주는 식품으로서 중요한 역할을 담당하여 왔다. 청국장은 삶은 콩을 볏짚에 붙어 있는 고초균(枯草菌)이라 부르는 바실러스 서브틸리스(Bacillus subtilis)를 이용하여 띄워 만든 것으로서, 발효과정 중에 고초균이 생산하는 효소에 의해서 그 특유의 맛과 냄새를 내는 동시에, 원료콩의 당질과 단백질에서 유래된 레반형 프룩탄(levan form fructan)과 폴리글루타메이트(polyglutamate)의 혼합물질인 점질물을 다량 생성하며, 이렇게 발효제조된 청국장은 영양면에서 된장이나 고추장보다 단백질과 지방함량이 높은 양질의 콩 발효식품이다.Cheonggukjang is one of the traditional fermented foods of Korea, which is one of the traditional fermented foods that have been used to date with soy sauce, miso, and kochujang, and supplies essential amino acids and fatty acids, which are deficient to Korean people, The state has played an important role as food. Cheonggukjang is made by using Bacillus subtilis called Bacillus subtilis, which is attached to rice straw, and gives its unique taste and smell by the enzyme produced by Bacillus subtilis during fermentation , Which is a mixture of levan form fructan and polyglutamate, derived from protein saccharides and protein soybean, and fermented chongkukjang produced more protein than doenjang and kochujang in terms of nutrition. It is a high quality soybean fermented food with high fat content.
최근 많은 연구자들에 의하여 청국장 내에 포함된 활성성분 및 그 역할이 밝혀지고 있는바, 청국장은 콩에서 기인된 이소플라본(isoflavone), 피트산(phytic acid), 사포닌(saponin), 트립신 저해제(trypsin inhibitor), 토코페롤(tocopherol), 불포화지방산, 식이섬유, 올리고당, γ-글루타밀트랜스펩티다제(γ-glutamyltranspeptidase, γ-GTP) 등의 각종 생리활성물질, 항산화 물질 및 혈전용해 효소를 다량 함유하고 있기 때문에, 기능성 식품으로서 그 중요성이 재조명되고 있다.Recently, many researchers have discovered the active ingredients and their roles in chungkukjang. Chungkukjang contains isoflavone, phytic acid, saponin, trypsin inhibitor ), Tocopherol, unsaturated fatty acids, dietary fiber, oligosaccharide, γ-glutamyltranspeptidase (γ-GTP), antioxidant substances and thrombolytic enzymes Therefore, its importance as a functional food has been reexamined.
그러나, 우리나라에서 청국장을 현대화시키는 데에는 뚜렷한 결실이 없었는 바, 국민소득이 향상되고 식생활과 주거문화가 서구화되면서, 발효과정과 조리시 야기되는 심한 불쾌취 때문에 청국장의 소비는 제한적이었으며, 청국장의 불쾌취가 대량 생산이나 산업화에 단점이 되어 왔다.However, the modernization of Chongkukjang in our country did not have a clear effect, and the consumption of Chungkukjang was limited due to the improvement of the national income, the westernization of the eating habits and the housing culture, and the severe unpleasantness caused during the process of fermentation and cooking. Has been a drawback to mass production and industrialization.
한국공개특허 제2002-0088480호에는 한방 호떡 및 그 제조 방법이 개시되어 있고, 한국공개특허 제2010-0073159호에는 즉석호떡의 제조방법이 개시되어 있으나, 본 발명의 청국장 분말을 이용한 호떡의 제조방법과는 상이하다.Korean Patent Laid-Open Publication No. 2002-0088480 discloses a one-ply loaf cake and a manufacturing method thereof, and Korean Patent Laid-Open Publication No. 2010-0073159 discloses a method of producing instant loafy cake, .
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 청국장 분말 및 타피오카가루 등을 이용하여 맛과 영양이 보강된 호떡을 제조하기 위해, 호떡 제조 시 청국장 분말 및 타피오카가루를 적정량 첨가하여 호떡반죽을 제조하고, 상기 제조된 호떡반죽과 잘 어울릴 수 있는 재료 및 함량으로 배합된 호떡소와 함께 호떡을 빚어 제조함으로써, 맛 및 질감 등의 전반적인 기호도가 향상되고 건강증진 효과를 가져올 수 있는 호떡의 제조방법을 제공하는 데 있다. SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned needs, and it is an object of the present invention to provide a method for producing hokoku having enhanced taste and nutrition by using chrysanthemum powder and tapioca powder, To produce a hawk dough and to manufacture a hawk cake together with the ingredients and the content of hawk soap which are well compatible with the hawk dough prepared as described above, it is possible to improve overall taste and texture, And to provide a method for manufacturing hokoku.
상기 과제를 해결하기 위해, 본 발명은 청국장 분말 및 타피오카가루를 혼합하여 제조된 호떡반죽을 이용하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호떡의 제조방법을 제공한다.In order to solve the above-described problems, the present invention provides a method for manufacturing hokok using a chukukyu powder, which is manufactured by using a hokka dough produced by mixing a chrysanthemum powder and a tapioca powder.
또한, 본 발명은 상기 방법으로 제조된 청국장 분말을 이용한 호떡을 제공한다.In addition, the present invention provides a hoki using the chrysanthemum powder produced by the above method.
본 발명의 호떡은 기존의 호떡에 비해 청국장 및 타피오카의 기능성 성분이 가미되어 기존의 호떡과는 차별화되어 소비자들의 건강을 증진시킬 수 있다. 또한, 청국장 특유의 불쾌취가 없고 오히려 구수한 맛으로 인해 우수한 풍미를 나타낼 뿐만 아니라, 호떡 표면은 바삭바삭하고 속은 부드러워 식감이 우수하여, 소비자들의 기호에 적합한 호떡을 제공할 수 있다.The hokoku of the present invention can improve the health of consumers by differentiating from the conventional hokok by adding the functional ingredients of the cheonggukjang and tapioca to the existing hokok. In addition, there is no unpleasant odor unique to Cheonggukjang, but rather it shows excellent flavor due to its savory taste. In addition, the surface of the hochi is crunchy, the inside is soft and the texture is excellent, and thus it is possible to provide a hoki suitable for consumers' taste.
본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,
(a) 밀가루, 청국장 분말, 찹쌀가루, 타피오카가루, 대두, 탈지분유, 건조이스트, 베이킹 파우더, 소금, 설탕 및 물을 혼합하여 호떡반죽을 제조하는 단계;(a) preparing hawk dough by mixing wheat flour, chonggukjang powder, glutinous rice flour, tapioca flour, soybean meal, skim milk powder, dried yeast, baking powder, salt, sugar and water;
(b) 흑설탕, 땅콩분말, 계피가루 및 검은깨를 혼합하여 호떡소를 제조하는 단계; 및(b) mixing the brown sugar, the peanut powder, the cinnamon powder and the black sesame to prepare mung bean; And
(c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들고, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚는 단계를 포함하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호떡의 제조방법을 제공한다.(c) preparing a blood of hokoki using the prepared hokkee dough in the step (a), and adding the prepared hokoki to the prepared hokoki, and making hokok The present invention also provides a method for producing hokoku using chrysanthemum powder.
본 발명의 청국장 분말을 이용한 호떡의 제조방법에서, 상기 (a)단계의 청국장 분말은 대두를 22~26시간 동안 침지한 후, 116~125℃에서 21~25분 동안 증자하고, 바실러스 리케니포미스를 증자한 대두 중량대비 0.8~1.2% 접종하고 35~39℃ 및 습도 85~95% 조건에서 40~56시간 동안 배양한 후, 65~75℃에서 10~14시간 동안 건조하여 분말화하여 제조할 수 있으며, 바람직하게는 대두를 24시간 동안 침지한 후, 121℃에서 23분 동안 증자하고, 바실러스 리케니포미스를 증자한 대두 중량대비 1% 접종하고 37℃ 및 습도 90% 조건에서 48시간 동안 배양한 후, 70℃에서 12시간 동안 건조하여 분말화하여 제조할 수 있다. 상기 방법으로 제조된 청국장 분말은 청국장 특유의 불쾌취는 저감하고 청국장의 구수한 맛 및 영양성분은 그대로 보존하여 호떡 제조 시 첨가할 경우 누구나 거부감 없이 섭취할 수 있어, 우수한 풍미를 나타내는 호떡을 제조할 수 있었다.In the method for producing hokoku using the chrysanthemum powder of the present invention, the soybean is dipped in the soybean for 22 to 26 hours, then the mixture is heated at 116 to 125 ° C for 21 to 25 minutes, And cultured at 35 to 39 ° C and 85 to 95% humidity for 40 to 56 hours, followed by drying at 65 to 75 ° C for 10 to 14 hours to produce powder Preferably, soybeans are soaked for 24 hours, then boiled at 121 ° C for 23 minutes, inoculated at 1% against the weight of soybeans supplemented with Bacillus licheniformis and incubated at 37 ° C and 90% humidity for 48 hours And then dried at 70 ° C for 12 hours to obtain a powder. The cheonggukjang powder prepared by the above method can reduce the unpleasant odor of the chonggukjang and saves the fragrant flavor and nutritional content of the chonggukjang, so that it can be consumed without any sense of discomfort when it is added at the time of preparing the hermit crab. there was.
또한, 본 발명의 청국장 분말을 이용한 호떡의 제조방법에서, 상기 (a)단계의 호떡반죽은 바람직하게는 호떡반죽 100 중량부를 기준으로, 밀가루 33~37 중량부, 청국장 분말 2~4 중량부, 찹쌀가루 3~4 중량부, 타피오카가루 12~16 중량부, 대두 1~3 중량부, 탈지분유 1~3 중량부, 건조이스트 0.1~0.3 중량부, 베이킹 파우더 0.1~0.3 중량부, 소금 0.8~1.2 중량부, 설탕 3~4 중량부 및 물 33~38 중량부를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 호떡반죽 100 중량부를 기준으로, 밀가루 35 중량부, 청국장 분말 3 중량부, 찹쌀가루 3.5 중량부, 타피오카가루 14 중량부, 대두 2 중량부, 탈지분유 2 중량부, 건조이스트 0.2 중량부, 베이킹 파우더 0.2 중량부, 소금 1 중량부, 설탕 3.5 중량부 및 물 35.6 중량부를 혼합하여 제조할 수 있다. 상기 재료 및 혼합비율로 혼합하여 호떡반죽을 제조하는 것이 청국장과 타피오카 맛이 적절하게 가미되어 기호도를 증진시킬 수 있을 뿐만 아니라, 상기 호떡반죽을 구울 경우 호떡 표면은 바삭하고 내부는 부드러워 식감이 우수한 호떡으로 제조할 수 있었다.In the method for producing hokoku using the chrysanthemum powder of the present invention, the hawk dough of the step (a) preferably comprises 33 to 37 parts by weight of wheat flour, 2 to 4 parts by weight of chrysanthemum powder, 3 to 4 parts by weight of glutinous rice powder, 12 to 16 parts by weight of tapioca powder, 1 to 3 parts by weight of soybean, 1 to 3 parts by weight of skim milk powder, 0.1 to 0.3 part by weight of dried yeast, 0.1 to 0.3 part by weight of baking powder, , 3 to 4 parts by weight of sugar, and 33 to 38 parts by weight of water. More preferably, 35 parts by weight of wheat flour, 3 parts by weight of chungkookjang powder, 3.5 parts by weight of glutinous rice powder , 14 parts by weight of tapioca powder, 2 parts by weight of soybean, 2 parts by weight of skim milk, 0.2 part by weight of dried yeast, 0.2 part by weight of baking powder, 1 part by weight of salt, 3.5 parts by weight of sugar and 35.6 parts by weight of water . The preparation of hawk dough by mixing with the above materials and mixing ratios not only improves the preference degree by appropriately adding the taste of chonggukjang and tapioca, but also the hawk cake surface is crispy and the inside is soft, . ≪ / RTI >
또한, 본 발명의 청국장 분말을 이용한 호떡의 제조방법에서, 상기 (b)단계의 호떡소는 바람직하게는 호떡소 100 중량부를 기준으로, 흑설탕 55~65 중량부, 땅콩분말 25~35 중량부, 계피가루 1~3 중량부 및 검은깨 6~10 중량부를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 호떡소 100 중량부를 기준으로, 흑설탕 60 중량부, 땅콩분말 30 중량부, 계피가루 2 중량부 및 검은깨 8 중량부를 혼합하여 제조할 수 있다. 상기 방법으로 제조된 호떡소는 본 발명의 청국장 분말 및 타피오카가루를 첨가한 호떡 반죽과 잘 어우러져 기호도가 향상된 호떡을 제조할 수 있었다.In addition, in the method for producing hokoku using the chrysanthemum powder of the present invention, the mushroom of the step (b) is preferably selected from the group consisting of 55 to 65 parts by weight of brown sugar, 25 to 35 parts by weight of peanut powder, 1 to 3 parts by weight of cinnamon powder and 6 to 10 parts by weight of black sesame seeds. More preferably, 60 parts by weight of brown sugar, 30 parts by weight of peanut powder, 2 parts by weight of cinnamon powder, And 8 parts by weight of black sesame. The mokka prepared according to the above method was well mixed with the hokka dough added with the chrysanthemum powder and the tapioca powder of the present invention and thus the hoki having improved palatability could be produced.
본 발명은 또한, 상기 방법으로 제조된 청국장 분말을 이용한 호떡을 제공한다.
The present invention also provides a hokok made of the chukugoku powder prepared by the above method.
이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
1. 호떡반죽 및 1. Loaf cake and 호떡소의Homoku 배합비를 달리한 호떡의 제조 Manufacture of hokok with different mixing ratio
1.재료1. Materials
청국장 제조에 사용된 균주는 전통장류에서 분리하고 바실러스 세레우스 식중독균을 억제할 수 있는 균주(Bacillus licheniformis SDA1217)를 사용하였다. 그리고 우리밀가루는 순창군에서 구입하였고, 그 외 국내산으로는 우리밀 찹쌀가루, 설탕, 흑설탕, 땅콩, 계피가루, 검은깨, 소금, 탈지분유, 베이킹파우더, 백설탕을 사용하였고, 수입산으로 타피오카(태국), 이스트(프랑스)를 사용하였다.
The strains used for the production of chungkukjang were isolated from traditional herbs, and strains capable of inhibiting Bacillus cereus food poisoning bacteria ( Bacillus licheniformis SDA1217) was used. We also purchased wheat flour from Sunchang Army and other domestic products were domestic rice powder, sugar, brown sugar, peanut, cinnamon powder, black sesame, salt, skim milk powder, baking powder, white sugar, East (France) was used.
2. 청국장 분말 제조2. Chongkukjang powder manufacturing
대두를 24시간 동안 침지한 후, 121℃에서 23분 동안 증자하고, 바실러스 리케니포미스를 증자한 대두 중량대비 1% 접종하고 37℃ 및 습도 90% 조건에서 48시간 동안 배양한 후, 70℃에서 12시간 동안 건조하고 분말화하여 청국장 분말을 제조하였다.
The soybeans were immersed for 24 hours, then cultured at 121 캜 for 23 minutes, inoculated with 1% of the soybean weight added with Bacillus licheniformis, incubated at 37 캜 and 90% humidity for 48 hours, For 12 hours to prepare chungkookjang powder.
3. 호떡 제조3. Hoechok manufacturing
(a) 하기 표 1 및 2의 배합비로 재료들을 혼합하여 호떡반죽을 각각 제조하였다.(a) The materials were mixed at the blending ratios of Tables 1 and 2 to prepare hawk dough.
(b) 하기 표 3의 배합비로 재료들을 혼합하여 호떡소를 각각 제조하였다.(b) Ingredients were mixed at the blending ratios shown in Table 3 below to prepare omega-3.
(c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들어, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚어주었다.(c) Using the prepared hockey dough of step (a), the hockey dough is made, and the prepared hockey dough of step (b) is added to the prepared hockey dough.
제조예Manufacturing example 1: 본 발명의 청국장 분말을 이용한 호떡 제조 1: Production of hoki using the chrysanthemary powder of the present invention
(a) 우리밀 35 g, 청국장 분말 3 g, 찹쌀가루 3.5 g, 타피오카가루 14 g, 대두 2 g, 탈지분유 2 g, 건조이스트 0.2 g, 베이킹 파우더 0.2 g, 소금 1 g, 설탕 3.5 g 및 물 35.6 g을 혼합하여 호떡반죽을 제조하였다.(a) 35 g of domestic powder, 3 g of chongkukjang powder, 3.5 g of glutinous rice powder, 14 g of tapioca powder, 2 g of soybean, 2 g of skim milk powder, 0.2 g of dry yeast, 0.2 g of baking powder, 35.6 g were mixed to prepare hawk dough.
(b) 흑설탕 60 g, 땅콩분말 30 g, 계피가루 2 g 및 검은깨 8 g을 혼합하여 호떡소를 제조하였다.(b) 60 g of brown sugar, 30 g of peanut powder, 2 g of cinnamon powder, and 8 g of black sesame were mixed to prepare mung bean.
(c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들어, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚어주었다.
(c) Using the prepared hockey dough of step (a), the hockey dough is made, and the prepared hockey dough of step (b) is added to the prepared hockey dough.
실시예Example 1: 청국장 분말 함량에 따른 호떡반죽의 색도 1: Chokkookjang powder color content
상기 표 1의 청국장 분말 함량에 따른 호떡반죽의 시간에 따른 색도 변화를 표 4에 나타내었다. 그 결과, 청국장 분말을 첨가하여 호떡반죽 제조 시 명도를 나타내는 L값은 대조구를 제외한 3% 첨가구가 가장 높았으며, 10% 첨가구는 4시간 후 55.7로 어두운 것으로 나타나 청국장 분말 함량이 증가할수록 반죽이 어두워지는 결과를 나타내었다. 또한, 적색도를 나타내는 a값과 황색도를 나타내는 b값은 청국장 함량이 증가할수록 증가하는 경향을 나타내었는데, 청국장 분말 자체에 붉은색과 황색을 나타내어, 청국장 함량이 증가할수록 a값 및 b값이 증가한 것으로 판단된다.Table 4 shows the change of color of hawk dough with time according to the content of chrysanthemum powder in Table 1. As a result, the L value indicating the lightness during the preparation of the hawk dough was the highest in the 3% addition group except the control, and the 10% added group was dark at 55.7 after the addition of the chungkukjang powder. Darkening. The a value and the b value indicating the degree of redness showed a tendency to increase with increasing the content of Chungkukjang. The red and yellow color of the Chungkukjang powder itself showed an increase in a value and b value as the content of Chungkookjang increased .
실시예Example 2: 청국장 분말 함량에 따른 호떡의 관능평가 2: Sensory evaluation of hoki according to the content of chungkukjang powder
상기 표 1의 배합비로 제조된 각각의 호떡반죽을 이용하여 제조된 호떡의 관능평가 결과는 하기 표 5와 같다. 표 1의 청국장 분말 함량에 따라 제조된 호떡반죽에 호떡소를 넣고 호떡을 빚은 후 가열에 팬에 기름을 두르고 호떡을 익혀주었다. 관능평가는 발효미생물관리센터 연구원 10명을 대상으로 실험목적과 관능항목에 관하여 충분히 인지하도록 훈련시킨 후 실시하였으며, 9점 척도법(대단히 매우 좋다 9~8점, 매우 좋다 7점, 좋다 6점, 좋지도 싫지도 않다 5~4점, 싫다 3~2점, 매우 싫다 1~0점)으로 9점을 만점으로 하여 맛, 색, 향, 식감 및 전반적 기호도를 평가하게 한 후 기록된 점수의 평균값을 표 5에 나타내었다.The results of the sensory evaluation of the hockey dough produced using each of the hockey dough prepared in the mixing ratio shown in Table 1 are shown in Table 5 below. Table 1 shows the content of Chungkukjang powder, which was added to the hawk dough and cooked in the pan. Sensory evaluation was carried out after 10 trained researchers of fermented microorganism control center were trained to be fully aware of experimental purpose and sensory items and 9 point scale method (very good 9 ~ 8, very good 7, good 6, The taste, color, flavor, texture and overall acceptability were assessed with a scale of 9 out of a total score of 5 ~ 4 points, no 3 ~ 2 points, and most dislikes 1 ~ 0 points. Are shown in Table 5.
그 결과, 청국장 분말을 3% 첨가한 호떡반죽을 이용하여 제조된 호떡이 맛, 색, 식감 및 전반적인 기호도에서 7점대의 높은 기호도를 나타내었다.
As a result, the taste of hokok made using hokkei dough with 3% of chungkookjang powder showed high preference in 7 point range in taste, color, texture and general preference.
실시예Example 3: 3: 타피오카가루Tapioca powder 함량에 따른 호떡의 관능평가 Sensory evaluation of hoki according to contents
상기 표 2와 같이 타피오카가루 함량을 달리하여 제조된 각각의 호떡반죽을 이용하여 제조된 호떡의 관능평가 결과는 하기 표 6과 같다. 표 2의 타피오카가루 함량에 따라 제조된 호떡반죽에 호떡소를 넣고 호떡을 빚은 후 가열에 팬에 기름을 두르고 호떡을 익혀주었다. 관능평가는 만 5세~18세 미만의 100인을 선정하여 실험목적과 관능항목에 관하여 충분히 인지하도록 훈련시킨 후 실시하였으며, 9점 척도법(대단히 매우 좋다 9~8점, 매우 좋다 7점, 좋다 6점, 좋지도 싫지도 않다 5~4점, 싫다 3~2점, 매우 싫다 1~0점)으로 9점을 만점으로 하여 맛, 색, 향, 식감 및 전반적 기호도를 평가하게 한 후 기록된 점수의 평균값을 표 6에 나타내었다. As shown in Table 2, the sensory evaluation results of the hokok made using the hokkee dough prepared by varying the tapioca powder content are shown in Table 6 below. According to the content of tapioca powder in Table 2, hokka dough was added to the hokka dough, and then the hokok was cooked. Sensory evaluation was carried out after 100 persons selected from 5 years to 18 years old were trained to be fully aware of experimental purpose and sensory items, and 9 point scale method (very good 9 ~ 8 points, very good 7 points, good 6 points, 5 ~ 4 points of dislikes, 3 ~ 2 points of dissatisfaction, 1 ~ 0 points of dislike), and evaluated the taste, color, flavor, The average scores are shown in Table 6.
그 결과, 타피오카가루 함량에 따른 호떡반죽을 이용하여 제조된 호떡의 색과 향은 모든 처리구에서 큰 차이를 나타내지 않았으나, 맛, 식감 및 전반적인 기호도에서는 타피오카를 14% 첨가한 호떡반죽을 이용하여 제조된 호떡이 7점대의 높은 기호도를 나타내었다.
As a result, the color and aroma of hokok made using hokki paste according to the content of tapioca powder did not show any significant difference in all treatments, but in taste, texture and overall taste, hokkei dough with 14% tapioca added And hokoku showed high preference of 7 point range.
실시예Example 4: 배합비율을 달리하여 제조된 4: manufactured by varying the mixing ratio 호떡소를Hommy Cow 이용한 호떡의 관능평가 Sensory evaluation of hokoku using
상기 표 1에서 기호도가 가장 좋았던 청국장 분말 3% 첨가한 호떡반죽과 상기 표 3의 배합비를 달리한 호떡소를 이용하여 제조된 호떡의 관능평가 결과는 하기 표 7과 같다. 제조된 호떡반죽에 배합비율을 달리한 호떡소를 넣고 호떡을 빚은 후 가열에 팬에 기름을 두르고 호떡을 익혀주었다. 관능평가는 발효미생물관리센터 연구원 10명을 대상으로 실험목적과 관능항목에 관하여 충분히 인지하도록 훈련시킨 후 실시하였으며, 9점 척도법(대단히 매우 좋다 9~8점, 매우 좋다 7점, 좋다 6점, 좋지도 싫지도 않다 5~4점, 싫다 3~2점, 매우 싫다 1~0점)으로 9점을 만점으로 하여 맛, 색, 향, 식감 및 전반적 기호도를 평가하게 한 후 기록된 점수의 평균값을 표 7에 나타내었다. Table 1 below shows the sensory evaluation results of hokok prepared using 3% of chococci powder with the highest degree of preference in Table 1, I cooked mackerel, which was mixed with mackerel dough, and cooked mackerel. Sensory evaluation was carried out after 10 trained researchers of fermented microorganism control center were trained to be fully aware of experimental purpose and sensory items and 9 point scale method (very good 9 ~ 8, very good 7, good 6, The taste, color, flavor, texture and overall acceptability were assessed with a scale of 9 out of a total score of 5 ~ 4 points, no 3 ~ 2 points, and most dislikes 1 ~ 0 points. Are shown in Table 7.
그 결과, 맛, 색, 향 및 전반적 기호도에서 흑설탕 60 g, 땅콩분말 30 g, 계피가루 2 g 및 검은깨 8 g을 혼합한 호떡소를 이용하여 제조된 호떡이 다른 호떡소를 이용하여 제조된 호떡에 비해 6~7점대의 높은 점수를 나타내었다.As a result, it was found that hokok prepared by using 60 g of brown sugar, 30 g of peanut powder, 2 g of cinnamon powder and 8 g of black sesame in a taste, color, The score was 6 ~ 7 points higher than that of hokok.
Claims (3)
(b) 호떡소 100 중량부를 기준으로, 흑설탕 55~65 중량부, 땅콩분말 25~35 중량부, 계피가루 1~3 중량부 및 검은깨 6~10 중량부를 혼합하여 호떡소를 제조하는 단계; 및
(c) 상기 (a)단계의 제조된 호떡반죽을 이용하여 호떡의 피를 만들고, 만들어진 호떡 피에 상기 (b)단계의 제조된 호떡소를 넣고 호떡을 빚는 단계를 포함하여 제조하는 것을 특징으로 하는 청국장 분말을 이용한 호떡의 제조방법.(a) 33 to 37 parts by weight of wheat flour, 2 to 4 parts by weight of chrysanthemum powder, 3 to 4 parts by weight of glutinous rice powder, 12 to 16 parts by weight of tapioca powder, 1 to 3 parts by weight of soybean, 1 to 3 parts by weight of powdered milk, 0.1 to 0.3 parts by weight of a dry yeast, 0.1 to 0.3 parts by weight of baking powder, 0.8 to 1.2 parts by weight of salt, 3 to 4 parts by weight of sugar and 33 to 38 parts by weight of water step;
(b) mixing 55 to 65 parts by weight of brown sugar, 25 to 35 parts by weight of peanut powder, 1 to 3 parts by weight of cinnamon powder and 6 to 10 parts by weight of black sesame with respect to 100 parts by weight of rice cakes; And
(c) preparing a blood of hokoki using the prepared hokkee dough in the step (a), and adding the prepared hokoki to the prepared hokoki, and making hokok A process for preparing hokok using a chrysanthemum powder.
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