KR20170135096A - Pancake manufacturing method - Google Patents

Abstract

The present invention relates to a method for producing hoki, comprising a first step of mixing 70 to 80% by weight of glutinous rice flour with 20 to 30% by weight of wheat flour to form a first mixture; A second step of adding 5 to 20% by weight of a color material, which realizes the hue of the primary mixture, to the primary mixture to form a secondary mixture; A third step of adding water of 70 to 80 wt% of the total weight of the secondary mixture to the secondary mixture and kneading the same to make a hawk cake batter; A fourth step of aging the dough cake at a temperature of 4 to 5 DEG C for 7 to 8 hours; A fifth step of making a rice cake into the ripened hawk rice dough water; Separating the dough cake dough to make a dough cake, filling the dough cake in the middle of the dough cake, and molding the dough cake into a hollow shape; A seventh step of putting the hoki on a copper-made hot plate and covering the hokok with a lid; (8) a step of grinding the outer surface of the hokoki at a temperature of 70 to 80 DEG C for 1 to 2 minutes; Opening the lid, turning the lid upside-down, covering the lid again, and secondly grinding the lid at a temperature of 40 to 50 ° C for 1 to 2 minutes to obtain the lid of the lid; Opening the cover, reversing the cover, covering the cover again, and tumbling the mixture at a temperature of 30 to 35 DEG C for 2 to 3 minutes; And a tenth step of opening the cover and confirming that the center of the hokok which has been tripled is swollen.

Description

PANCAKE MANUFACTURING METHOD

The present invention relates to a method for manufacturing hoki, and more particularly, to a method for manufacturing a high-quality hoki of high nutritional value, which is easy to bake without feeling grease without oiling.

Generally, hokok is a kind of traditional food, easy to manufacture, but it is widely used as a snack by brewing its taste. Hokok is made by mixing sweetener and water in flour to make a dough, and then kneading the dough to make spherical hokok blood, then putting sugar in the middle of hokoki, molding the hokok to make a hokok, .

In recent years, efforts have been made to develop not only simple snacks but also healthy foods and high-quality preference foods, and Patent Document 10-2005-0111460 discloses "a hawk paste dough containing nuts and a hawk dough Method "and the like are disclosed.

However, since the conventional hoki is made by putting it on an oiled pan, it is easily felt due to the oil, and the food is in a bad state even after a short time.

Japanese Patent Application Laid-Open No. 10-2005-0111460 entitled " Honey Cake Water Containing Nuts and Manufacturing Method of Honey Cakes Using the Honey Cake Water "

It is an object of the present invention to provide a method for manufacturing high-quality hoko of high nutritional value, which does not bake, bake, bite, and smell without oil.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the particular embodiments that are described. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not restrictive of the invention, There will be.

To achieve the above object, according to the present invention, there is provided a method for producing a flour, comprising the steps of: mixing 70 to 80% by weight of glutinous rice flour with 20 to 30% A second step of adding 5 to 20% by weight of a color material, which realizes the hue of the primary mixture, to the primary mixture to form a secondary mixture; A third step of adding water of 70 to 80 wt% of the total weight of the secondary mixture to the secondary mixture and kneading the same to make a hawk cake batter; A fourth step of aging the dough cake at a temperature of 4 to 5 DEG C for 7 to 8 hours; A fifth step of making a rice cake into the ripened hawk rice dough water; Separating the dough cake dough to make a dough cake, filling the dough cake in the middle of the dough cake, and molding the dough cake into a hollow shape; A seventh step of putting the hoki on a copper-made hot plate and covering the hokok with a lid; (8) a step of grinding the outer surface of the hokoki at a temperature of 70 to 80 DEG C for 1 to 2 minutes; Opening the lid, turning the lid upside-down, covering the lid again, and secondly grinding the lid at a temperature of 40 to 50 ° C for 1 to 2 minutes to obtain the lid of the lid; Opening the cover, reversing the cover, covering the cover again, and tumbling the mixture at a temperature of 30 to 35 DEG C for 2 to 3 minutes; And a tenth step of opening the cover and confirming that the center of the hokok which has been tripled is swollen.

Specifically, the color material may be any one of black rice flour, green tea flour, strawberry flour, blueberry flour, pumpkin flour, and mugwort flour.

The mushroom may contain 60 to 80% by weight of the black mushroom of the total mushroom weight.

The meats may be made of any one of cheese, chocolate, and bean jam.

The mushroom may contain 50 to 70 wt% of sweet potato based on the total weight of the mushroom.

The mushroom may contain from 50 to 70% by weight of the total weight of the mushroom.

According to the present invention, it is possible to provide a high-quality hotei of nourishment and health by virtue of omega-cracking which does not bake without oil, feels light,

In addition, since it is baked without oil, it can be enjoyed easily for a long time.

Hereinafter, preferred embodiments of the present invention will be described.

The method of producing hoki of the present invention starts with a process of making a primary mixture by mixing glutinous rice flour and wheat flour. The primary mixture may be a mixture of 70 to 80% by weight of glutinous rice flour and 20 to 30% by weight of wheat flour.

When the content of the glutinous rice powder is less than 70% by weight, the stickiness is lowered, and the taste and flavor are poor in the texture of the hoki. If the content is more than 80% by weight, the cost increases. When the content of wheat flour is less than 20% by weight, the stickiness is lowered. When the content of wheat flour exceeds 30% by weight, smell of wheat flour may occur, and the flavor of glutinous rice may be reduced.

Once the primary mixture is ready, add the color material that implements the primary mixture's color to the primary mixture and mix to form a secondary mixture. The coloring material determines the color of the hokoki and is a healthful natural material. The color material may be any one of black rice flour which is black, green tea flour which gives green color, strawberry flour which gives red color, blueberry flour which produces purple, amber flour which produces yellow, and green mugwort flour which gives green color. Color materials can be used.

Such a color material is preferably added in an amount of 5 to 20% by weight based on the total weight of the primary mixture. When the content is less than 5% by weight of the total amount of the primary mixture, it is difficult to realize the color of the hokok. If the content exceeds 20% by weight, the color is too thick, This can attenuate the feelings and can change the taste of the hokok and become a factor of cost increase.

When the second mixture is ready, water is added to the second mixture and the mixture is kneaded to make a hawky batter. 1.5 to 3% by weight of salt of the total weight of the secondary mixture may be added to the secondary mixture and kneaded. Water is added in an amount of 70 to 80% by weight of the total weight of the second mixture, and is added little by little at a temperature of 10 to 15 占 폚 to knead the second mixture. The second mixture is kneaded for a certain period of time. When the kneading time is long, the hoki taste is chewy, but it is better to knead in 45 to 60 minutes because the moisture evaporates.

When the hawk dough water is prepared, the hawk dough water is matured. The aging can be carried out at a temperature of 4 to 5 DEG C for 7 to 8 hours. The ripening of the hawk dough water should be done in the refrigerator room maintaining the temperature of 4 ~ 5 ℃. The ripening of the hawk dough water allows the mixtures to mix well and produce a flexible and resilient hoki because of its higher water uptake. At this time, it is possible to prevent moisture evaporation by aging the doughy cake after wrapping it in plastic or wrap.

Once the ripening of the hawk dough water is completed, it makes mokko cow which enters into the ripened hawk rice dough water. A variety of materials can be used for the rice cake, and it can be made of any one of cheese, chocolate, and bean jam. Chocolate is used in granular form.

In addition, the mushroom may contain 60 to 80% by weight of the black mushroom of the total mushroom weight. The black seeds are black sesame seeds and contain antioxidant tocopherol and essential amino acids that are energetic and vital. They contain components such as ceranium, sesamol, and sesaminol, which have excellent effects on the activity of DNA and the prevention and treatment of dementia. I have been used as a food for health and longevity.

The black sugar can be in the form of powder, and the remaining ingredients other than black sugar can be brown sugar, nuts, herbal ingredients and the like. For example, Moko can be made of black sugar, brown sugar, almonds, walnuts, peanuts, cinnamon, sesame seeds. Nuts and herbal ingredients should be in powder form. A black-handed person keeps the liquidity of the brown sugar and prevents the brown sugar from flowing down when the hoki is ingested.

In addition, the mushroom may contain 50 to 70% by weight of the sweet potato of the mushroom gross weight. Sweet potato is rich in carbohydrate and vitamin C, low in calories, taste and flavor, and is widely used as food. These sweet potatoes are mashed after boiled. The rest of the ingredients other than sweet potato can be made with sweet potato latte powder and sugar syrup. The sweet potato lattice powder adds flavor and aroma of sweet potatoes, allowing you to enjoy more sweet potato flavor.

In addition, the mushroom may contain from 50 to 70% by weight of the total weight of the mushroom. Sweet pumpkin is rich in vitamins and minerals, rich in vitamins and minerals, is helpful for both men and women, is rich in dietary fiber, low in fat and effective in preventing dieting and constipation. These pumpkins use boiled and then mashed. The rest of the ingredients other than pumpkin can be made of pumpkin latte powder and sugar syrup. Add the taste and flavor of pumpkin and let the pumpkin flavor of pumpkin be enjoyed more.

In addition, the mushroom can be made only with brown sugar and nuts, and coffee can be added to soften the coffee aroma and taste.

It should be noted that the above description is by no means limiting, but merely as exemplified, since various forms can be made from a combination of materials.

When the rice cake is ready, the rice cake is cut off and the rice cake is made, and the rice cake is put in the center of the rice cake, and the rice cake is molded. Make a squeezed squeeze of the squeezed rice dough cake and make a groove in the center, put the squeeze squeeze into the groove and mold the squeeze into the groove.

When the molding of the hokok is completed, the hokok are put on a copper-made hot plate and covered with a cover on the hokok. The cover conveys the heat of the grill plate evenly to the hokok to make the hokok ripe evenly, and suppresses the evaporation of the water to make the hokoki bok soft and cozy. Copper flake has excellent thermal conductivity and can apply a constant temperature to several hops. If the grill plate is made of stainless steel or iron, it is not good for the hoki to stick.

The grill is heated by installing a heating wire inside the gas fire, not inside. Because gas fire puts the heat intensively in one place, the ripening speed of the rice cake is different from each other. However, since the heating wire wired to every corner of the baking sheet adds a constant temperature to the rice cake, the rice cake can be cooked at the same speed at the same time. Also, the heating wire is suitable for holding the griddle plate at a predetermined temperature, and the temperature can be easily adjusted by raising or lowering the temperature.

The hoki in the cover is baked in three stages. During the baking, no oil is caught. It is covered with the cover of the hokok, the temperature of the hokok in the cover is controlled by the high temperature, the middle temperature, and the low temperature, so that it can be effectively cooked without burning the oil without burning oil.

For example, if the inside of the cover is cooked at a temperature of 70 to 80 ° C for 1 to 2 minutes, the outside of the cooked beef is cooked, the cover is opened and the cover is covered. For 2 minutes, cook the second sprout rice bran and rice cakes, open the cover, turn the hanbok overturned, cover it again and cook 3 ~ 3 minutes at 30 ~ 35 ℃. After the third baking is completed, you can see that the center of the hoki is convexly swollen when you open the hatch, which is a baked sign and you can try out the hokok from the grill.

The thus-produced hokoku of the present invention is not felt because it is baked without oil, and is soft and compliant. In addition, high-quality hokok with nutritional and health benefits is provided due to the hokkeok including black potatoes. In addition, since it is baked without oil, it can be enjoyed easily for a long time.

≪ Example 1 >

Glutinous rice flour and wheat flour were prepared by sieving each with a 1 mm diameter sieve. Black rice, which is a color material, was prepared by pulverizing with powder and prepared by crushing black seeds, almonds, walnuts, peanuts, cinnamon, and sesame seeds, which were made into small pieces, with powder.

125 g of flour was mixed with 1 kg of glutinous rice flour to prepare a first mixture, and 225 g of black rice flour was added to the first mixture to prepare a second mixture. To the second mixture, 40.5 g of salt was added, and 974 g of water at 10 ° C was added little by little and kneaded to make dough rice cake dough. Thereafter, the dough cake was wrapped in a wrap, placed in a refrigerator maintaining a temperature of 5 ° C, allowed to stand for 7 hours, and aged.

Alkaline rice was made by mixing 320g of brown sugar, 32g of almonds, 32g of walnuts, 32g of peanuts, 32g of cinnamon and 32g of sesame seeds.

The matured hawke rice cake made 600g of water, and the middle of the hawk cake was filled with 200g of rice cake.

Baked for 2 minutes at a temperature of 80 ° C, opened the lid, turned the lid back, covered the lid again, secondly sown at 50 ° C for 2 minutes, And then the cover was covered with the cover, which was then triturated for 3 minutes at a temperature of 30 ° C. After the third roasting was completed, the cover was opened and it was confirmed that the center of the hokoki was convexly swollen to produce hokoki.

≪ Example 2 >

Mackerel was made with cheese, and hokok was prepared in the same manner as in Example 1 above.

≪ Example 3 >

Mackerel was made with chocolate grains, and hokok was prepared in the same manner as in Example 1 above.

<Example 4>

Mung bean was made from bean jam, and hanok was prepared in the same manner as in Example 1 above.

&Lt; Example 5 >

Cooked sweet potatoes boiled in water, 1.05 kg of sweet potatoes, 150 g of sweet potato lattice powder, and 300 g of sugar syrup were prepared, and hops were prepared in the same manner as in Example 1.

&Lt; Example 6 >

1.06 kg of mashed pumpkin, 150 g of kumquat lattice powder, and 300 g of sugar syrup were prepared, and hokok was prepared in the same manner as in Example 1 above.

<Experimental Example> Sensory Test 1

The sensory evaluation was performed on the hoki prepared by the methods of Examples 1 to 6 of the present invention. The sensory evaluation was divided into taste, aroma, and preference, and was evaluated using 9 point rating method. In consideration of age and gender, a total of 50 men and women aged between 10 and 50 were selected for each age group.

The results of the sensory test are shown in Table 1.

division flavor incense Likelihood Synthesis Example 1 8.9 8.5 8.7 8.7 Example 2 8.9 8.6 8.8 8.8 Example 3 8.8 8.6 8.7 8.7 Example 4 8.7 8.8 8.7 8.7 Example 5 8.6 8.5 8.6 8.6 Example 6 8.6 8.6 8.5 8.6

* Sensory test value (9: very good, 0: very bad)

As can be seen from the above Table 1, the hokoku produced by the methods of Examples 1 to 6 was excellent in taste, aroma, and taste. The experimenter gave the opinion that he did not feel and complained and was quiet.

<Experimental Example> Sensory Test 2

Hokoki prepared by the method of Example 1 of the present invention and hokoki made with conventional flour and hokoki made with brown sugar were subjected to a sensory test. The sensory evaluation was divided into taste, aroma, and preference, and was evaluated using 9 point rating method. In consideration of age and gender, a total of 50 men and women aged between 10 and 50 were selected for each age group.

The results of the sensory test are shown in Table 2.

division flavor incense Likelihood Synthesis Example 1 8.9 8.5 8.7 8.7 Conventional Homoku 7.2 7.1 7.0 7.1

* Sensory test value (9: very good, 0: very bad)

As can be seen from the above Table 2, the hokoku produced by the method of Example 1 of the present invention was superior to the conventional hokoku in terms of taste, flavor, and taste. Experiments have suggested that conventional hoki are hot, sweet, and uncomfortable to eat, and suggesting that the hokok of the present invention does not feel like being soggy, .

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention as defined by the appended claims. It will be possible. The scope of the present invention is defined by the appended claims, and all differences within the scope of the claims are to be construed as being included in the present invention.

Claims (7)

A first step of mixing 70 to 80% by weight of glutinous rice flour with 20 to 30% by weight of wheat flour to prepare a first mixture;
A second step of adding 5 to 20% by weight of a color material, which realizes the hue of the primary mixture, to the primary mixture to form a secondary mixture;
A third step of adding water of 70 to 80 wt% of the total weight of the secondary mixture to the secondary mixture and kneading the same to make a hawk cake batter;
A fourth step of aging the dough cake at a temperature of 4 to 5 DEG C for 7 to 8 hours;
A fifth step of making a rice cake into the ripened hawk rice dough water;
Separating the dough cake dough to make a dough cake, filling the dough cake in the middle of the dough cake, and molding the dough cake into a hollow shape;
A seventh step of putting the hoki on a copper-made hot plate and covering the hokok with a lid;
(8) a step of grinding the outer surface of the hokoki at a temperature of 70 to 80 DEG C for 1 to 2 minutes;
Opening the lid, turning the lid upside-down, covering the lid again, and secondly grinding the lid at a temperature of 40 to 50 ° C for 1 to 2 minutes to obtain the lid of the lid;
Opening the cover, reversing the cover, covering the cover again, and tumbling the mixture at a temperature of 30 to 35 DEG C for 2 to 3 minutes; And
And a tenth step of opening the lid and confirming that the center of the hodok which has been thirdly ground is swollen.
The method according to claim 1,
Wherein the color material is any one of a black rice flour, a green tea flour, a strawberry flour, a blueberry flour, an amber flour, and a mugwort flour.
The method according to claim 1,
Wherein the mushroom comprises 60 to 80% by weight of the total weight of the mushroom.
The method according to claim 1,
Wherein the mushroom is made of any one of cheese, chocolates and bean jam.
The method according to claim 1,
Wherein the mushroom comprises 50 to 70 wt% of sweet potato based on the total mushroom weight.
The method according to claim 1,
Wherein the mushroom comprises 50 to 70% by weight of the total weight of the mushroom.
7. A hokok prepared by the method of any one of claims 1 to 6.