KR100937172B1 - Tteokbokki or labokki souce and method producing tteokbokki or labokki - Google Patents

Abstract

PURPOSE: Sauce compositions for tteokbokki or labokki and a manufacturing method using the same are provided to improve flavors and tastes while enhancing health by mixing butter, margarine, cheese, etc in a fermented sauce. CONSTITUTION: Sauce compositions for tteokbokki or labokki include fermented sauce 12-30 weight%, white sugar 29-41 weight%, 4-30 weight% of one component among margarin, butter, and a mixture of the margarine and the butter, seasonings 10-17 weight% and spice 10-20 weight%. Fermented sauce is manufactured by aging and fermenting a mixed material including onion, garlic, salary, cabbage, red pepper powder, and tomato puree for 72-90 hours.

Description

Tteokbokki or Rabokki Sauce Composition and Method for Making Tteokbokki or Rabokki Using It {TTEOKBOKKI OR LABOKKI SOUCE AND METHOD PRODUCING TTEOKBOKKI OR LABOKKI}

The present invention relates to a sauce composition for tteokbokki or rabokki and a method for producing tteokbokki or rabokki using the same, and more specifically, by mixing vegetables, red pepper powder and tomato puree, fermentation, ripening, to prepare a fermented sauce and margarine By mixing cheese with any one of butter, margarine, and butter to produce rabokki or tteokbokki, lactobacillus is fully grown in fermented sauce to help the body's physiological activity, as well as simple tteokbokki and rabokki with excellent flavor Will be able to manufacture, to increase the preference for rabokki or tteokbokki.

Tteokbokki and Rabokki are currently established as a favorite food of our country. The common manufacturing methods are red pepper paste, red pepper powder and soy sauce, spring rolls, sugar, starch syrup, seasonings and vegetables such as garlic, leek, carrot, cabbage, The sauce is prepared by adding spices, and rice cakes and ramen noodles for tteokbokki are added thereto.

In addition, the royal palace Tteokbokki produced by the traditional method is made by mixing sugar and various spices with the main ingredients of rice cake and beef, and soy sauce as the main raw material.

However, these traditional tteokbokki or rabokki is not neat because it contains a lot of gochujang, not only the taste of meju, but also the taste of the sauce is too sweet due to the use of starch syrup, and using too much chemical seasoning to feel a refreshing taste There was a problem with health.

In addition, it is refrained from eating because it is irritating and unhealthy for foreigners or older people to eat.

Therefore, an object of the present invention is to solve the problems of the conventional tteokbokki or rabokki, onion, garlic, celery, cabbage, red pepper powder and tomato puree at a specific temperature to ripen, fermented to make tteokbokki or By producing fermented sauce for rabokki, beneficial lactic acid bacteria, etc. are multiplied to enable the conversion of tteokbokki or rabokki to fermented foods to promote health.

In addition, by mixing the fermented sauce with margarine, butter, cheese and the like to prepare tteokbokki or rabokki, it is to be positioned as a favorite food for young and old, foreigners due to its excellent flavor.

The sauce composition for tteokbokki or rabokki according to the present invention is 12 to 30% by weight of fermented sauce, 29 to 41% by weight per white, margarine, butter and 4 to 30% by weight of a mixture of margarine and butter, seasoning 10 to 17% by weight And 10 to 20% by weight of spices, wherein the fermentation sauce is mixed with onion, garlic, celery, cabbage, red pepper powder, tomato puree in a constant temperature room of 20 to 25 ℃ 72 to 90 hours , Characterized in that it is made by fermentation.

In addition, the method of manufacturing tteokbokki or rabokki, in the manufacturing method of tteokbokki or rabokki, the step of adding the food ingredients to hot water, heating, ripening step, removing the hot water, and the tteokbokki or rabokki to the hot water removed food ingredients Mixing the source composition, and adding the same amount of drinking water to the source.

According to the present invention, the lactic acid bacteria beneficial to the human body are sufficiently grown by self fermentation, and the taste is soft, rich in aroma, which causes the texture, and the spicy taste of garlic or onion is eliminated through the aging process, and so on. It provides an effect that anyone can consume Tteokbokki or Rabokki as their favorite food.

In addition, Tteokbokki and Rabokki, which were not good for health and were recognized only as students' favorite foods, can be converted into fermented foods, thereby providing an effect to be established as a health food.

In addition, by mixing the margarine, butter, cheese and the like with fermented sauce, foreigners have an excellent preference, thereby providing the effect of globalizing traditional foods.

Hereinafter, the present invention will be described in detail.
First of all, the rabok in the present invention refers to a food which is topped with ramen noodle on tteokbokki. One is called Tteokbokki.

The present invention describes a fermentation source.

Fermentation sauce of the present invention is made of a mixed material including onions, garlic, celery, cabbage, chili powder, tomato puree, the garlic and onions are very strong in flavor and taste, not only the elderly, foreigners, children but also adults It is avoided to eat raw, and even after ingestion due to its odor is causing discomfort to the people around it has been avoided food.

The present invention is to cover the shortcomings of the garlic and onion while ingesting the nutrients of the original garlic and onion as it is, prepared by cutting the onion, garlic, celery, cabbage about 3 ~ 8mm. At this time, the onion, garlic, celery, cabbage is to remove the foreign matter and non-planted parts, and to clean and remove the residual moisture in a place with good ventilation to cut it with a vegetable cutter, the removal of foreign matter and non-planted parts, washing Follow the usual method.

Tomato puree and red pepper powder is mixed with the shredded vegetables to fill the wrapping paper by a predetermined amount, so as not to seal the wrapping paper. This is because when the wrapping paper is sealed, the wrapping paper is expanded due to the generation of gas such as carbon dioxide generated during fermentation, which may cause an explosion. The package containing the shredded vegetables is aged and fermented for 72 to 90 hours in a constant temperature room at 20 to 25 ° C. and a humidity of 70 to 75%. At this time, the action of microorganisms such as Bacillus subtilis, many allicin (spicy) in garlic and onion is decomposed, and a large amount of lactic acid bacteria are multiplied, the unique and strong taste and aroma of each of spices and vegetables is changed to a soft and excellent texture. This is because non-volatile organic acids, sugars, amino acids, esters, etc., generated as various components of the main source or phosphorus onion are fermented to increase flavor.

 In other words, the onion is a liliaceae, the main component is a compound such as quercetin-related material and allyl propyl disulfide, allyl sulfide, S-methylcystein sulphoxide, etc. It contains sugars such as glucose, fructose, and sugar, and these sugar components produce organic acids and flavors during fermentation and fermentation.

In addition, garlic contains a large amount of allicin, which has a strong bactericidal power, and is known to have excellent effects on prevention of arteriosclerosis, cholesterol inhibition, growth promotion, and physical strength.

The reason for the aging temperature of 20 to 25 ℃ is because the growth of lactic acid bacteria is less active when the temperature is less than 20 ℃, the aging time is long, if the temperature exceeds 25 ℃, there is a fear of corruption due to high temperature, Humidity is also a condition to facilitate the fermentation of lactic acid bacteria, the fermentation and fermentation time is less than 72 hours is not sufficient aging is done because more than 90 hours is uneconomical.

The fermented and fermented source has a hydrogen ion concentration (pH) of 4.80 to 5.20, but when the pH is out of the range, its flavor is not good and the action of lactic acid bacteria does not occur. To satisfy.

The mixed material is 49 to 68% by weight of onion, 5 to 10% by weight of garlic, 5 to 8% by weight of celery, 12 to 16% by weight of cabbage, 3 to 6% by weight of red pepper powder, 7 to 14% by weight of tomato puree. If the blending ratio of the onion is less than 49% by weight, the excellent effect of the onion is not fully exerted, and when the amount exceeds 68% by weight, the other is less or less, only the onion flavor is stronger, garlic If the blending ratio is less than 5% by weight, the garlic's inherent nutrients and flavors are not felt, and if it exceeds 10% by weight, the excess will be excessive. The lack of refreshing flavor, if the celery is more than 8% by weight and 16% by weight of cabbage is due to the excess of onion and garlic due to the lack of nutrition or flavor can be reduced.

In addition, the red pepper powder refers to the pulverized dry pepper, the grinding granularity, etc. are not limited, and when the red pepper powder is less than 3% by weight, the spicy taste is less spicy and can not give a unique taste of tteokbokki or rabokki, 6% by weight If it exceeds, it becomes excessive and may be spicy or foreigners or elderly people avoid ingestion.If the tomato puree is less than 7% by weight, the flavor becomes poor, and if it exceeds 14% by weight, the tomato puree becomes too strong. Because.

The fermented sauce fermented and fermented as described above is stored at 0 to 5 ° C. in a low temperature freezer, because if the storage temperature is too low, it is frozen and there is inconvenience in use, and if it exceeds 5 ° C., there is a risk of deterioration. .

To prepare a sauce for tteokbokki or rabokki using a fermented sauce prepared as described above, the fermented sauce is prepared by including white sugar, seasonings and spices. In addition, it further comprises any one of margarine, butter and a mixture of margarine and butter. At this time, the mixing ratio of the sauce is 12-30% by weight of fermentation sauce, 29-41% by weight per white, 4-30% by weight of margarine, butter and a mixture of margarine and butter, 10-17% by weight of seasonings and spices 10-20 It is preferable to become weight%.

This is because when the mixing ratio of the fermentation source is less than 12% by weight, the flavor of the fermentation source is too small and the action of the lactic acid bacteria is not sufficiently achieved, if it exceeds 30% by weight because it can be felt only the flavor of the fermentation source When the white sugar is less than 29% by weight, the sweetness is insufficient, and when it exceeds 41% by weight, the excess is because, margarine and butter can be mixed alone or mixed with each of the margarine and butter It does not limit the type, and if any one of the margarine, butter and the mixture of margarine and butter is less than 4% by weight, the relatively savory flavor is lacking, and when it exceeds 30% by weight, the taste becomes stronger .

In addition, the seasoning may be added natural seasonings such as kelp powder, anchovy powder, mussel powder, ginger powder, white pepper powder, katsuobushi powder, mushroom powder, shrimp powder, as well as chemical seasonings in the market. This is because when the seasoning is less than 10% by weight, the function as a seasoning, that is, the flavoring effect is insufficient, and when the seasoning exceeds 17% by weight, it is excessive. In addition, the spice is less than 10% by weight lacks the flavor peculiar to the spice, and if the excess exceeds 20% by weight because the scent of the spice becomes too strong. At this time, as the spices can be used by mixing one or more kinds of black pepper, sesame oil, perilla oil, red pepper powder, etc., does not limit the type of spices.

In addition, 2 ~ 10% by weight of the corn starch may be added to the sauce composition for tteokbokki or rabokki, the corn starch gives a sweet taste as well as the effect of thickening the sauce, if the corn starch is less than 2% by weight This is because the effect is insignificant, and when it exceeds 10% by weight, it is excessive.

In addition, 3-8% by weight of frozen or powdered cheese may be additionally included in the sauce composition for tteokbokki or rabokki, by mixing the frozen or powdered cheese, the savory taste of cheese is added to the tteokbokki or rabokki sauce. In addition, the source composition suitable for foreigners' preference is completed.

In this case, when the blending ratio of the frozen or powdered cheese is less than 3% by weight, the mixing amount is small, so that the taste and flavor of the cheese do not appear sufficiently, and when it exceeds 8% by weight, the amount of the other sauce composition is not sufficiently felt.

As described above, when the tteokbokki or rabokki sauce composition is prepared to prepare tteokbokki or rabokki using this, the manufacturing method is as follows.

First, boiled water, that is, hot water, cooked with tteokbokki or rabokki or one or more selected from the group consisting of tteokbokki rice cake, sujebi and dried ramen noodles as food ingredients, and then remove the hot water. At this time, the amount of the hot water is not limited, but it is preferable to use 1 to 3 times the amount of the food material as weight ratio. This is the amount of hot water that food ingredients can fully ripen without wasting energy.

Then, by adding the prepared sauce composition and drinking water to the food ingredients ripened with hot water, the rice cake or rabokki with excellent taste and flavor is prepared.

In this case, as the food material, fish cake may be additionally mixed, and the amount of the source composition is preferably 10: 1 to 3, and the amount of the source composition is too small or too large. Or because it can not produce rabokki. The amount of the drinking water is not limited, but most preferably, the same weight as the source composition is added.

Hereinafter will be described in detail with respect to the species onion used in the present invention. First of all, the history of onions is estimated to be about 5,000 years old according to ancient Egyptian, Greek, and Roman literatures.In Korea, it was transmitted from Korea to China as a literary goegun and painting gun, and it is not widely spread by late missionaries. It is estimated. In addition, onion is a stamina food in folk remedies, improves metabolism, enhances sterilization and digestive enzyme action to kill various germs, protects capillaries, improves blood flow, blood pressure and arteriosclerosis It is said to be good for the prevention of and improve the function of the kidneys. In addition, onion has been used as a diuretic and expectorant for a long time. Recent studies have shown that it can suppress the rise of cholesterol in adult men, and it has been shown to be effective as a thrombolytic agent and sterilize staphylococcus aureus. Trichomonas) Inflammation, anti-cancer and anti-aging effects have been reported. In other words, onions contain compounds such as allyl propyldisulfide, allyl sulfide, and S-methylcystein-sulphoxide, which can lower cholesterol, increase whitening, prevent gout, and prevent high blood pressure. It is confirmed that there is considerable effect. In particular, onion's "pecutin" breaks down cholesterol, while the "quercetin" contained in the outer skin is a powerful antioxidant that prevents damage to the walls of blood vessels and prevents hardening of blood vessels. Scientifically proven to be effective in improving condition.

The following is a general table of onions.

Onion ingredient list (based on 100g) Item Moisture / g Kcal Protein / g Lipid / g Halls / g Fiber / g Ash / g content 90.4 35 1.0 0.1 7.6 0.5 0.4 Item Calcium / mg Iron / mg Phosphorus / mg Potassium / mg Sodium / mg V-C / mg content 1.5 0.4 30 160 2 7

Hereinafter, the present invention will be described in more detail with reference to the following examples.

Example 1

First, fresh onion, garlic, celery, cabbage is selected to separate the edible portion and washed with purified water, then remove the water and cut into 3 ~ 8mm size using a vegetable cutter. 65% by weight of the cut onion, 5% by weight of garlic, 8% by weight of celery, 12% by weight of cabbage are first mixed into the mixer, and 3% by weight of red pepper powder and 7% by weight of tomato puree are added thereto, and then uniformly mixed. After filling 10kg by packing, fermentation sauce was prepared by aging 80 hours in a constant temperature room maintained at 20-25 ℃, fermentation and storage in a low temperature freezer (0-5 ℃).

Example 2

It carried out similarly to Example 1, but mix | blended the sauce with 49 weight% onion, 10 weight% garlic, 5 weight% celery, 16 weight% cabbage, 6 weight% red pepper powder, and 14 weight% tomato puree.

Example 3

It carried out similarly to Example 1, but mix | blended the sauce with onion 58 weight%, garlic 8 weight%, celery 6 weight%, cabbage 13 weight%, red pepper powder 5weight%, and tomato puree 10 weight%.

Example 4

35% by weight per white, vegetable margarine 19.9% by weight, seasoning 12% by weight, spices 11.1% by weight, corn starch 4.5% by weight and 17.5% by weight of fermented sauce of Example 1, by adding the same amount of drinking water, soft and spicy Tteokbokki or rabokki sauce composition was prepared.

Example 5

32.5 wt% per white, 25.1 wt% vegetable margarine, 17 wt% seasoning, 11.5 wt% spices, 1.9 wt% cornstarch, and 12 wt% fermentation sauce of Example 2 were mixed and heated by adding the same amount of drinking water to give a smooth flavor. Tteokbokki or rabokki sauce composition was prepared.

Example 6

40.2 wt% per white, 4.1 wt% butter, 11.2 wt% seasoning, 15.6 wt% spices, 2.8 wt% cornstarch, 7.4 wt% frozen cheese and 18.7 wt% fermented sauce of Example 3 Thereby, a soft flavored tteokbokki or rabokki sauce composition was prepared.

Example 7

Vegetable flavor by heating 29.6% by weight, 14.5% by weight of vegetable margarine, 11.5% by weight of seasoning, 13.6% by weight of spices, 3.3% by weight of frozen cheese and 27.5% by weight of fermented sauce of Example 1 and adding the same amount of drinking water To prepare a strong Tteokbokki or Rabokki sauce composition.

Example 8

34.2 wt% per white, 11.7 wt% vegetable margarine, 1.5 wt% butter, 11.3 wt% seasoning, 12.5 wt% spices, 7.3 wt% powdered cheese, and 21.5 wt% fermented sauce of Example 1 were added and heated in the same amount Thereby, a rice cake or rabokki sauce composition having a strong flavor of vegetables was prepared.

Example 9

Put 800g of Tteokbokki rice cake, 100g of sujebi and 100g of dried ramen in 800g of hot water, heat it for about 5 minutes, cook it, remove hot water, and then prepare food ingredients, add 200g of sauce composition of Example 4, and heat it. Prepared.

(Examples 10 to 13)

The same procedure as in Example 9 was conducted except that each of the source compositions of Examples 5 to 8 was added.

(Comparative Example)

Prepare onion 200g, leek 50g, green pepper 20g, put hot water 800g tteokbokki rice cake 300g, sujebi 100g, dried ramen 40g and heated for about 5 minutes to remove the hot water, the number of hot rice cakes in 300g Sujebi, dried ramen was added, prepared vegetables were added, 50g red pepper paste, 5g soy sauce, 10g sugar, 20g starch syrup boiled to prepare a rabokki.

In order to investigate the preferences of Examples 9 to 13 and Comparative Examples, 20 males and 10 females in a group of 10 to 20 panelists were selected, and a 1: 1 absolute comparison test was conducted twice in a closed space.

In addition, 20 male 30 males and 50 female females in their 30s and 40s were selected under the same conditions, and two 1: 1 absolute comparison tests were conducted in an enclosed space.

The preference test was taken on a five-point scale and represented by the average of each of 50 people. (5: Very tasty. 4: Tasty. 3: Just so 2: Very poor. 1: Very tasteless.)

The results were as shown in Table 2 below.

Affinity test division Example 9 Example 10 Example 11 Example 12 Example 13 Comparative example 10-20s 1 time 4.51 4.32 4.81 4.82 4.75 3.82 Episode 2 4.41 4.21 4.75 4.80 4.70 3.96 30-40 cars 1 time 4.50 4.10 4.21 4.11 4.10 3.20 Episode 2 4.41 4.12 4.20 4.18 4.28 3.18

As can be seen in Table 2, compared with 10-20s, it was confirmed that the preference is slightly reduced in the 30-40s, it was confirmed that the preference is higher than the age group than Rabokki using a conventional sauce.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims (7)

12 to 30% by weight of fermented sauce, 29 to 41% by weight, including margarine, butter and 4 to 30% of any mixture of margarine and butter, seasonings 10 to 17% and spices 10 to 20% But The fermented sauce is a sauce for tteokbokki or rabokki, characterized in that the mixture consisting of onion, garlic, celery, cabbage, red pepper powder, tomato puree matured and fermented for 72 to 90 hours in a constant temperature room of 20-25 ℃ Composition. The method of claim 1, The mixed material, 49 to 68% of onion, 5 to 10% of garlic, 5 to 8% of celery, 12 to 16% of cabbage, 3 to 6% of red pepper powder, 7 to 14% of tomato puree The sauce composition for tteokbokki or rabokki. The method of claim 2, PH of the fermented sauce is 4.80 ~ 5.20 sauce composition for tteokbokki or rabokki, characterized in that. The method of claim 1, The tteokbokki or rabokki sauce composition for tteokbokki or rabokki characterized in that it further comprises 2 to 10% by weight of corn starch. The method of claim 1, The tteokbokki or rabokki sauce composition for the tteokbokki or rabokki characterized in that it further comprises 3 to 8% by weight of frozen or powdered cheese. In the manufacturing method of tteokbokki or rabokki, Putting food ingredients into hot water, heating and cooking, Removing the hot water; Comprising the step of mixing the sauce composition for any tteokbokki or Rabokki according to any one of claims 1 to 5 to the food material from which the hot water is removed, and adding the same amount of drinking water to the sauce, The food material is a method of manufacturing tteokbokki or rabokki, characterized in that the one or two or more selected from tteokbokki, sujebi and dried ramen. The method of claim 6, The weight ratio of the food ingredients to the input and the tteokbokki or rabokki sauce composition is 10: 1 to 3 characterized in that the manufacturing method of tteokbokki or rabokki.