KR101056660B1 - Method of Making Pizza Tteokbokki Using White Kimchi - Google Patents
Method of Making Pizza Tteokbokki Using White Kimchi Download PDFInfo
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- KR101056660B1 KR101056660B1 KR1020080079249A KR20080079249A KR101056660B1 KR 101056660 B1 KR101056660 B1 KR 101056660B1 KR 1020080079249 A KR1020080079249 A KR 1020080079249A KR 20080079249 A KR20080079249 A KR 20080079249A KR 101056660 B1 KR101056660 B1 KR 101056660B1
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- rice
- tteokbokki
- weight
- rice cake
- sauce
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- 235000021109 kimchi Nutrition 0.000 title claims abstract description 20
- 235000013550 pizza Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 75
- 235000009566 rice Nutrition 0.000 claims abstract description 75
- 235000015067 sauces Nutrition 0.000 claims abstract description 26
- 229920001592 potato starch Polymers 0.000 claims abstract description 18
- 235000013351 cheese Nutrition 0.000 claims abstract description 16
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 14
- 238000009826 distribution Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 229920002261 Corn starch Polymers 0.000 claims abstract description 9
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- 239000008120 corn starch Substances 0.000 claims abstract description 9
- 235000008960 ketchup Nutrition 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- 238000005057 refrigeration Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 240000007594 Oryza sativa Species 0.000 claims description 67
- 241000494579 Fritillaria pudica Species 0.000 claims description 4
- 240000007817 Olea europaea Species 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- 240000009258 Camassia scilloides Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 206010036790 Productive cough Diseases 0.000 abstract description 6
- 210000003802 sputum Anatomy 0.000 abstract description 6
- 208000024794 sputum Diseases 0.000 abstract description 6
- 241000758706 Piperaceae Species 0.000 abstract description 5
- 240000004160 Capsicum annuum Species 0.000 abstract description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 4
- 241000207836 Olea <angiosperm> Species 0.000 abstract description 4
- 238000000465 moulding Methods 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000009938 salting Methods 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 8
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 241000234282 Allium Species 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 6
- 238000009313 farming Methods 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 244000000626 Daucus carota Species 0.000 description 4
- 235000002767 Daucus carota Nutrition 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000008676 import Effects 0.000 description 2
- 239000007937 lozenge Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- 238000006424 Flood reaction Methods 0.000 description 1
- 241000519695 Ilex integra Species 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000010633 broth Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021045 dietary change Nutrition 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/25—Agglomeration or granulation by extrusion or by pressing, e.g. through small holes, through sieves or between surfaces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/16—Extrusion
Abstract
본 발명은 백김치를 이용한 피자 떡볶이의 제조방법에 관한 것으로서, (A) 쌀을 세척, 침지, 가염 처리를 한 다음, 이를 분쇄하는 단계와, (B) 상기(A)의 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분을 첨가하여 자숙(煮熟)시켜, 가래떡 성형기를 이용하여 물에 잘 불지 않는 떡볶이용 가래떡을 만드는 단계와, (C) 산도(pH)4.9의 젓갈이 들어가지 않은 백김치와 국물, 설탕, 케첩, 피자소스에 양파, 홍당무를 먹기 적당한 크기로 썰어 넣고, 열을 가열하면서 물전분으로 점도를 조절하여 새콤달콤한 떡볶이용 탕수소스를 만드는 단계와, (D) 상기(B)의 가래떡을 일회용 PP용기에 담은 후, 상기(C)의 완성된 소스를 상기(B)의 가래떡 위에 부은 후, 피자용 치즈가루를 골고루 도포하는 단계와, (E) 상기(D)의 도포한 치즈가루 위에 빨간색상의 피망, 노란색상의 피망, 파란색상의 청양고추, 올리브 열매를 잘게 썰어 골고루 뿌린 후 PE필름으로 열선밀봉 포장하는 단계를 거쳐 냉장 유통 보관이 가능하며, 전자렌지에서 3분간 열을 가열하는 단계에 제조방법을 제공함으로써, 기존의 고추장 떡볶이보다 훨씬 식감이 좋으며, 냉장 유통 중에도 떡이 퍼지거나 불지 않는 단계로 이루어진 것에 특징이 있다.The present invention relates to a method for producing pizza tteokbokki using white kimchi, comprising the steps of (A) washing, dipping and salting the rice, and then pulverizing it, and (B) potato starch in the crushed rice flour of (A). , Add corn starch and sweet potato starch to make it self-contained, and make rice cakes for rice cakes that are not soaked in water using a rice cake molding machine, and (C) white kimchi with no acidity (pH) 4.9 Slice the onion, blush into a suitable size to eat soup, sugar, ketchup, pizza sauce, and adjust the viscosity with water starch while heating the heat to make sweet and sour sauce for sweet and spicy tteokbokki, and (D) After putting the rice cake in a disposable PP container, pouring the finished sauce of (C) on the rice cake of (B), and then evenly applying the pizza cheese powder, and (E) the coated cheese of (D). Red pepper on top of powder, Yellow blood on top After slicing finely sliced blue peppers and olives, sprinkle them evenly, and then sprinkle them with a PE film and heat-sealed packaging, they can be stored for refrigeration distribution, and by providing a manufacturing method in a step of heating heat in a microwave for 3 minutes, The texture is much better than Gochujang Tteokbokki, and it is characterized by consisting of rice cakes that do not spread or blow even during cold distribution.
백김치, 탕수 떡볶이, 감자전분, 옥수수전분, 고구마전분, 가래떡 성형기, 물 전분, PP용기, PE필름, 컨벡션오븐, White Kimchi, Sweet and Sour Topokki, Potato Starch, Corn Starch, Sweet Potato Starch, Sputum Rice Cake Molding Machine, Water Starch, PP Container, PE Film, Convection Oven,
Description
본 발명은 감자전분, 옥수수전분, 고구마전분을 첨가하여 떡볶이용 가래떡을 제조하므로, 소스와 함께 버무려져 유통이 되어도 떡이 불거나 잘 퍼지지 않으며, 특히 산도(pH) 4.9의 새콤한 백김치를 첨가하여 소스를 만드므로, 탕수 소스 고유의 새콤한 맛과 백김치 특유의 깔끔함을 동시에 느낄 수 있으며, 피자용 치즈를 도포한 위에 빨간색, 노란색피망 과 파란색의 청양고추를 잘게 썰어 뿌리므로서 식감이 뛰어나며, 냉장 보관 유통이 가능한, 백김치를 이용한 피자 떡볶이의 제조방법에 관한 것이다.In the present invention, since potato starch, corn starch, sweet potato starch is added to prepare tteokbokki for tteokbokki, even if it is mixed with the sauce, the rice cake does not blow or spread well, especially by adding sour white kimchi with pH 4.9. You can feel the sweet and sour taste of sweet and sour sauce and the cleanliness of white kimchi at the same time, and the texture is excellent by slicing red, yellow bell pepper and blue Cheongyang pepper on top of pizza cheese. This relates to a method for producing pizza tteokbokki using white kimchi.
떡볶이는 가래떡과 함께 옛 부터 우리 민족의 고유의 음식으로서 자리 잡아 왔다. 명절 중 원단(元旦)에는 가래떡을 만들어 떡국을 끓여서 차례 상에 올리고 정월 대보름까지 가래떡을 소재로 여러가지 음식을 만들어 즐겨 먹었으며, 그 중하나인 떡볶이는 지금까지도 대중화된 음식으로써 인기를 누리고 있다. 그런데, 전통 떡볶이는 그 조리법이 매우 까다롭기 때문에 차츰 퇴색되고 말았으며, 최근에는 간단한 양념을 사용하여 조리하여 먹는 정도에 불과하다. 그것도 시중 분식점을 중심 으로 그 명맥을 유지할 뿐 가정에서는 소재의 준비와 조리의 번거로움으로 인하여 직접 조리하여 먹는 기회를 좀처럼 찾기 어려운 실정이다. 전통 떡볶이는 흰떡을 적당한 길이로 잘라 쇠고기와 여러 가지 야채를 섞고 갖은 양념을 하여 볶은 음식으로, 흰떡은 4cm정도의 길이로 잘라 2∼4갈래로 썰고 쇠고기는 잘게 채 썰어서 양념에 재어 두고, 파, 미나리, 당근은 떡과 같은 길이로 썰어 살짝 볶아놓고, 달걀은 흰자와 노른자로 나누어 지단을 부쳐 느타리, 표고와 함께 마름모꼴로 각각 썬 후, 냄비에 양념한 고기와 버섯을 넣어 볶고 물을 조금 부어 간을 맞춘 후 떡과 당근을 넣어 다시 볶고, 떡이 익으면서 간이 베면 미나리와 파를 넣고 잠깐 볶은 후 설탕을 넣은 다음, 오목한 그릇에 담고 마름모꼴로 썬 달걀지단을 얹고 실백을 뿌리거나 호두와 은행을 얹어 조리하므로, 실제로 그 조리법이 매우 까다롭다. 또한, 시중에 유통되는 떡볶이용 떡은 밀가루 떡이 대부분이고, 쌀떡볶이라고 하는 제품도 쌀을 원료로 표방하고 있지만 밀가루와 혼합되어 제조되기 때문에 그 함량 면에서 50％미만 정도로 국한되고 있다. 농산물의 생산, 식품의 가공, 저장 및 이의 유통산업은 인구의 증가, 소득의 증대 등으로 인한 식생활의 변천에 따라 그 중요성이 커지고 있다. 특히 바쁜 현대 생활을 인하여 영양가 높고 기호에 맞으면서도 위생적이고 합리적인 가공, 저장 식품에 대한 요구도 날로 증가하고 있다. 우리나라의 경우 쌀을 주식으로 이용하지만, 간편함을 앞세운 밀가루를 이용하여 제조한 인스턴트식품의 범람과 청소년 및 청년층의 입맛이 급속도로 서구화되면서 쌀의 소비량은 급속도로 감소하고 있다. 더구나 최근 쌀 개방으로 값이 싼 수입쌀이 증가함에 따라 우리나라 농촌의 소득 저하현상이 큰 문제가 되고 있다. 과거 국내에서 밀 농사를 생업으로 하는 농가가 많았지만, 최근에는 값싼 외국산 밀가루의 수입이 보편화 되면서, 국내에서는 밀농사를 짓는 농가를 거의 찾아볼 수 없다. 이런 현상은 비단 밀농사뿐만 아니라, 벼농사에서도 나타날 수 있는 현상이다. 2005년 9월부터 쌀이 식용으로 정식 수입되는데, 값싼 외국쌀이 국내에 범람한다면 국내에서 벼농사가 사라지게 될 수도 있을 것이다. 벼농사는 환경의 오염을 막아주고, 홍수를 막아주며, 생태계를 보존하는데 중요한 매개체 역할을 하고 있다. 따라서, 국산 쌀을 이용한 청소년 및 청년층의 입맛에 맞는 다양한 식품 제조에 많은 노력을 기울이고 있고,쌀 식품 중에서도 특히 대표적인 식품인 즉석 떡볶이의 제조를 위하여 끊임없이 연구하고 있다.Tteokbokki has been established as a unique food of our nation since ancient times with rice cake. During the festival, tteumbok (rice cake) was made on sashimi rice cake, boiled rice cake soup on the turn, and it was enjoyed by making various foods based on sputum rice cake until New Year's Day. One of them, Tteokbokki, is still popular as a popular food. By the way, the traditional tteokbokki has faded gradually because the recipe is very demanding, and recently, it is only enough to cook and eat using a simple seasoning. It is also difficult to find the opportunity to cook and eat by hand due to the hassle of preparation and cooking. Traditional Tteokbokki is a piece of white rice cake cut into moderate lengths, mixed with beef and various vegetables, and seasoned. Stir-fried white rice cakes are about 4cm long, cut into 2 or 4 pieces, and finely sliced beef. Slice the buttercups and carrots into the same length as the rice cakes, and stir-fry them. Eggs are divided into egg whites and yolks, and the eggs are chopped into lozenges and shiitake with lozenges, then seasoned with meat and mushrooms. Put the rice cake and carrots and fry again As you cook, the recipe is actually very tricky. In addition, most of the rice cakes for tteokbokki that are on the market are flour rice cakes, and products called rice tteokbokki, although they are made of rice as raw materials, are limited to less than 50% in terms of their content. The production of agricultural products, food processing, storage, and its distribution industry are becoming more important as the dietary changes due to the increase in population and income. In particular, busy modern life is increasing the demand for nutritious, tasteful, hygienic and rational processing and stored food. In Korea, rice is used as a staple food, but the consumption of rice is rapidly decreasing due to the flooding of instant foods prepared with flour and the taste of adolescents and young people. Moreover, as the import of cheap rice increased due to the recent opening of rice, the deterioration of income in rural areas in Korea is becoming a big problem. In the past, many farmers lived in wheat farming in Korea, but recently, as imports of cheap foreign wheat flour have become commonplace, few farmers farm wheat in Korea. This phenomenon can occur not only in wheat farming but also in rice farming. Since September 2005, rice is officially imported for consumption, and if cheap foreign rice floods in Korea, rice farming may be lost in Korea. Rice farming plays an important role in preventing pollution, preventing flooding and preserving ecosystems. Therefore, many efforts are made to prepare a variety of foods suitable for the taste of the youth and young people using the domestic rice, and constantly research for the production of instant tteokbokki, which is a typical food among the rice food.
이에, 이 분야의 종래 기술인 대한민국 등록특허 10-0495166호 (즉석 떡볶이의 제조방법)에서는, 제조된 떡볶이용 떡이 소스와 함께 버무려져, 유통 중에 퍼지거나 풀어지는 것을 방지하기 위해서 -5∼-55℃의 온도에서 5∼20시간 동안 동결한 다음, 상온(20∼25℃)에서 해동하는 단계를 거쳐야하는 불편한 단점이 있었다.Thus, in the prior art of the Republic of Korea Patent No. 10-0495166 (producing method of instant tteokbokki), the prepared tteokbokki for the rice cake is mixed with the sauce, in order to prevent spreading or unwinding during distribution. After freezing for 5 to 20 hours at a temperature of ℃, there was an uncomfortable disadvantage of having to go through the step of thawing at room temperature (20-25 ℃).
대한민국 등록특허 10-0621551호 (도토리떡볶이 제조방법)에서 도토리분말을 첨가하여 오랜 시간 조리해도 떡볶이의 떡이 퍼지거나 풀어지는 일이 없게는 하였으나, 도토리의 특유 색상과 맛으로, 우리 고유 가래떡 특유의 순백색의 식감이 나지 않고, 첨가재료인 도토리분말의 가격 또한 비싸다는 단점이 있었다. 소스 또한, 한약재를 달인 육수에 고추장과 양파, 대파, 양배추, 당근, 오이의 천연양념과 설탕을 첨가하여 소스를 제조하므로, 기존의 고추장 떡볶이와의 큰 차별화가 없었던 단점이 있었다.In the Republic of Korea Patent Registration No. 10-0621551 (acorn tteokbokki manufacturing method) by adding the acorn powder for a long time cooked rice cakes of the tteokbokki did not spread or loosen, but due to the unique color and taste of the acorn, There was a disadvantage that the texture of pure white was not produced, and the price of the acorn powder as an additive material was also expensive. Sauce is also a source of added herbs and onions, onions, green onions, cabbage, carrots, cucumbers and natural spices and sugar in the herb-delicious broth, there was a disadvantage that did not have a large differentiation from the existing Gochujang Tteokbokki.
이에, 본 발명에서는 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분을 첨가, 자숙(煮熟)시켜, 가래떡 성형기를 이용하여, 소스와 함께 버무려져 시간이 경과해도, 퍼지거나 잘 불지 않는 떡볶이용 가래떡을 만들고, 산도(pH)4.9의 젓갈이 들어가지 않은 백김치와 국물, 설탕, 케첩, 피자소스에 양파, 홍당무를 먹기 적당한 크기로 썰어 넣고, 열을 가열하면서 물전분으로 점도를 조절하여 새콤달콤한 떡볶이용 탕수소스를 만들어서, 전분이 함유된 잘 불지 않는 가래떡을 일회용 PP용기에 담은 후, 완성된 소스를 가래떡위에 붇고, 피자용 치즈가루를 골고루 도포 후, 치즈가루위에 빨간색상의 피망, 노란색상의 피망, 파란색상의 청양고추와 올리브 열매를 잘게 썰어 골고루 뿌린 후 PE필름으로 밀봉 포장하는 단계를 거쳐 냉장 유통 보관 후, 전자렌지에서 3분간 열을 가열하는 단계에 제조방법을 제공함으로써, 기존의 고추장 떡볶이 보다 훨씬 식감이 좋으며, 냉장 유통 중에도 떡이 퍼지거나 불지 않는 백김치를 이용한 피자 떡볶이를 제공함으로써 누구나 쉽고 편리하게 시식 할 수 있는 맛있는 즉석 떡볶이를 제공하고자 한다.Therefore, in the present invention, potato starch, corn starch and sweet potato starch are added to the crushed rice flour and cooked, and it is mixed with a sauce using a rice cake forming machine and mixed with a sauce. Make sputum rice cake and slice it into a suitable size to eat onion and blush in white kimchi, soup, sugar, ketchup, and pizza sauce without pickling of pH 4.9, and adjust the viscosity with water starch while heating it. Make a sweet and sour sauce for tteokbokki, put the starch-contained sputum mochi in a disposable PP container, spread the finished sauce over the sputum rice cake, apply the cheese cheese powder evenly, and apply red peppers and yellow bell peppers on the cheese powder. After slicing finely sliced blue chilli pepper and olive fruit, sprinkle it evenly, and then seal it with PE film. By providing the manufacturing method in the step of heating the heat for 3 minutes, the texture is much better than the existing Gochujang Tteokbokki, and by providing the pizza Tteokbokki using white kimchi that does not spread or blow even during cold distribution, delicious and easy for everyone to try. To provide instant tteokbokki.
본 발명은 백김치를 이용한 피자 떡볶이의 제조방법에 관한 것으로서, (A) 쌀을 세척, 침지, 가염 처리를 한 다음, 이를 분쇄하는 단계와, (B) 상기(A)의 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분 중 한 가지 이상의 재료를 총중량의 5∼30％를 첨가하여 자숙(煮熟)시켜, 가래떡 성형기를 이용하여 물에 잘 불지 않는 떡볶이용 가래떡을 만드는 단계와, (C) 산도(pH)4.9의 젓갈이 들어가지 않은 백김치와 국물, 설탕, 케첩, 피자소스에 양파, 홍당무를 먹기 적당한 크기로 썰어 넣고, 열을 가열하면서 물전분으로 점도를 조절하여 새콤달콤한 떡볶이용 탕수소스를 만드는 단계와, (D) 상기(B)의 가래떡을 일회용 PP용기에 담은 후, 상기 (C)의 완성된 소스를 상기(B)의 가래떡위에 부은 후, 피자용 치즈가루를 골고루 도포하는 단계와, (E) 상기(D)의 도포한 치즈가루위에 빨간색상의 피망, 노란색상의 피망, 파란색상의 청양고추, 올리브 열매를 잘게 썰어 골고루 뿌린 후 PE필름으로 밀봉 포장하는 단계를 거쳐 냉장 유통 보관 후, 전자렌지에서 3분간 열을 가열하는 단계의 제조방법을 제공함으로써, 기존의 고추장 떡볶이 보다 훨씬 식감이 좋으며, 냉장 유통 중에도 떡이 퍼지거나 불지 않으며 즉석에서 먹기에 간편한 단계로 이루어진 것에 특징이 있다.The present invention relates to a method for producing pizza tteokbokki using white kimchi, comprising the steps of (A) washing, dipping and salting the rice, and then pulverizing it, and (B) potato starch in the crushed rice flour of (A). At least one of corn starch and sweet potato starch by adding 5 to 30% of the total weight to make it mature, and using a rice cake molding machine to make rice cake for rice cakes that are hard to pour into water; and (C) acidity. (pH) 4.9 chopped white kimchi, broth, sugar, ketchup, pizza sauce, slice onions and blushes to a size suitable to eat, heat the heat and adjust the viscosity with water starch sweet and sour sweet and sour sauce And (D) putting the rice cake of (B) into a disposable PP container, pouring the finished sauce of (C) onto the rice cake of (B), and then evenly applying cheese powder for pizza. , (E) the coated cheese of (D) After the red peppers, yellow peppers, blue peppers, olives are finely sliced and sprinkled with olives, and then sealed and sealed with PE film, stored in a cold store, and then heated in a microwave for 3 minutes. By providing a much better texture than the traditional Gochujang Tteokbokki, the cake is characterized by consisting of a step that is easy to eat on the fly without spreading or blowing even during distribution.
상기에서와 같이 본 발명에서는 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분 중 한가지 이상의 재료를 쌀 중량의 5∼30％를 첨가하여 자숙(煮熟)시켜, 가래떡 성형기를 이용하여 물에 잘 불지 않는 떡볶이용 가래떡을 제조하므로, 냉장유통이 가능하고, 소스와 가래떡을 분리 포장하지 않아도 되므로, 조리 시에 전자렌지에서 3분간만 가열하면 편리하게 시식할 수 있다는 장점이 있다. 산도(pH)4.9의 젓갈이 들어가지 않은 백김치에 케첩, 피자소스, 피자용 치즈가루를 첨가하므로, 인스턴트식품에 입맛이 길들여지고, 입맛이 서구화된 청소년 및 청년층의 기호에도 잘 맞는 장점이 있다.As described above, in the present invention, at least one material of potato starch, corn starch, and sweet potato starch is cooked by adding 5-30% of the weight of rice to crushed rice flour, and soaked well in water by using a rice cake forming machine. Because it produces a rice cake for tteokbokki that does not, it is possible to refrigerated distribution, and do not need to separately package the sauce and the rice cake, there is an advantage that can be conveniently sampled by heating in the microwave for 3 minutes when cooking. The addition of ketchup, pizza sauce, and cheese powder to white kimchi without salted acidity (pH) 4.9, has the advantage that the taste of the instant food is tamed, and the taste is well suited to the taste of western and youth.
본 발명을 상세히 설명하면 다음과 같다. (A) 원료 쌀을 세척하고, 2∼10시간 동안 침지시킨 후, 침지시킨 쌀 0.2∼1중량％의 식염으로 가염 처리한 다음, 이중 롤러분쇄기를 이용하여 분쇄하는 단계와, (B) 상기(A)의 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분 중 한 가지 이상의 재료를 쌀 중량의 5∼30％를 첨가하여 자숙(煮熟)시켜, 가래떡 성형기를 이용하여 떡볶이용 가래떡을 만드는 단계와, (C) 산도(pH)4.9의 젓갈이 들어가지 않은 세절한 백김치 55중량％와 백김치국물 8중량％, 설탕 9중량％, 케첩 6중량％, 피자소스 5중량％에 양파 6중량％, 홍당무 3중량％를 먹기 적당한 크기로 썰어 넣고, 열을 가열하면서 물전분 8중량％로 점도를 조절하여 새콤달콤한 떡볶이용 탕수소스를 만드는 단계와, (D) 상기(B)의 가래떡를 일회용 PP용기에 담은 후, 상기 (C)의 완성된 소스를 상기(B)의 가래떡위에 부은 후, 피자용 치즈가루를 골고루 도포하는 단계와, (E) 상기(D)의 도포한 치즈가루위에 빨간색상의 피망, 노란색상의 피망, 파란색상의 청양고추, 올리브 열매를 잘게 썰어 골고루 뿌린 후, PE필름으로 밀봉 포장하는 단계를 거쳐 냉장 유통 보관 후, 전자렌지에서 3분간 열을 가열하는 단계의 제조방법을 제공함으로써, 기존의 고추장 떡볶이 보다 훨씬 식감이 좋으며, 냉장 유통 중에도 떡이 퍼지거나 불지 않으며 즉석에서 먹기에 간편한 단계로 이루어진, 백김치를 이용한 피자 떡볶이의 제조방법을 제공한다.The present invention is described in detail as follows. (A) washing the raw rice, immersing for 2 to 10 hours, and then salting with 0.2 to 1% by weight of the immersed rice, and then pulverizing using a double roller grinder, and (B) the ( At least one of potato starch, corn starch, and sweet potato starch is cooked by adding 5-30% of the weight of rice to the ground rice flour of A), and then making a rice cake for tteokbokki using a rice cake forming machine. , (C) 55% by weight of fine white kimchi, 8% by weight of white kimchi soup, 9% by weight of sugar, 6% by weight of ketchup, 5% by weight of pizza sauce, 6% by weight of onion, blush 3% by weight to a suitable size to eat, heat and heat to adjust the viscosity to 8% by weight of water starch to make sweet and sour sauce for sweet and spicy tteokbokki, (D) the sputum rice cake of (B) in a disposable PP container After that, the finished sauce of (C) is placed on the rice cake of (B). After pouring, apply the cheese cheese powder evenly, and (E) finely chopped red bell pepper, yellow bell pepper, blue bell pepper, olive fruit on the coated cheese powder (D) and sprinkle evenly, PE By providing a manufacturing method of heating the heat in the microwave for 3 minutes after sealing and wrapping the film with a film, the texture is much better than the traditional Kochujang Tteokbokki, and the rice cake does not spread or blow during cold distribution. Consisting of easy steps to eat, provides a method for producing pizza tteokbokki using white kimchi.
본 발명을 단계별로 설명하면 아래와 같다 .The following describes the present invention step by step.
1단계(침지 분쇄 공정)Stage 1 (Immersion Grinding Process)
원료 쌀을 세척하고, 2∼10시간 동안 침지시킨 후, 침지시킨 쌀 0.2∼1중량％의 식염으로 가염 처리한 다음, 이중 롤러분쇄기를 이용하여 분쇄한다.The raw rice is washed, immersed for 2 to 10 hours, salted with 0.2 to 1 wt% salt of the immersed rice, and then milled using a double roller mill.
2단계(성형 공정)Step 2 (molding process)
상기 단계(1)의 분쇄된 쌀가루에 감자전분, 옥수수전분, 고구마전분 중 한 가지 이상의 재료를 쌀 중량의 5∼30％를 첨가하여, 자숙(煮熟)시켜, 가래떡 성형기를 이용하여 떡볶이용 가래떡을 만든다.At least one of potato starch, corn starch, and sweet potato starch is added to the ground rice flour of step (1) by adding 5-30% of the weight of the rice, and then it is matured. Make
3단계(배합 공정)Step 3 (compound process)
산도(pH)4.9의 젓갈이 들어가지 않은 세절한 백김치 55중량％와 백김치 국물 8중량％, 설탕 9중량％, 케첩 6중량％,피자소스 5중량％에 양파 6중량％, 홍당무 3중량％를 먹기 적당한 크기로 썰어 넣고, 열을 가열하면서 물전분 8중량％로 점도를 조절하여 새콤달콤한 떡볶이용 탕수소스를 만든다.55 weight percent of fine white kimchi without salted acid (pH) 4.9, 8 weight percent of white kimchi broth, 9 weight percent of sugar, 6 weight percent of ketchup, 5 weight percent of pizza sauce, 6 weight percent of onion, 3 weight percent of carrot Slice it into an appropriate size to eat, and adjust the viscosity to 8% by weight of water starch while heating the heat to make sweet and sour tteokbokki sauce.
4단계(조합공정)4th Step (Combination Process)
상기 단계(2)의 가래떡을 일회용 PP용기에 담은 후, 상기 (3)의 완성된 소스를 가래떡위에 부은 후, 피자용 치즈가루를 골고루 도포한다.After putting the rice cake of step (2) in a disposable PP container, pour the finished sauce of (3) on the rice cake, and then apply the pizza cheese powder evenly.
5단계(완성 공정)5 steps (finish process)
상기 단계(4)의 도포한 치즈가루위에 빨간색상의 피망, 노란색상의 피망, 파란색상의 청양고추, 올리브 열매를 잘게 썰어 골고루 뿌린 후, PE필름으로 밀봉 포장하는 단계를 거쳐 냉장 유통 보관 후, 전자렌지에서 3분간 열을 가열하는 단계에 제조방법을 제공함으로써, 기존의 고추장 떡볶이 보다 훨씬 식감이 좋으며, 냉장 유통 중에도 떡이 퍼지거나 불지 않으며 즉석에서 먹기에 간편한 단계로 이루어진, 백김치를 이용한 피자 떡볶이의 제조방법이 완성된다.After red peppers, yellow peppers, blue peppers, olives, and finely chopped green peppers on the coated cheese powder of step (4), and then sealed and wrapped with a PE film, they are stored in a cold store, and then in a microwave oven. By providing a manufacturing method in the step of heating the heat for 3 minutes, the texture is much better than the existing Gochujang Tteokbokki, and during the refrigeration distribution, the rice cake does not spread or bulge, it is easy to eat on the fly, the method of producing pizza tteokbokki using white kimchi This is done.
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| KR20230127945A (en) * | 2017-03-24 | 2023-09-01 | 주식회사 설빙 | Method for manufacturing tteokbokki pizza |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940023371A (en) * | 1993-04-13 | 1994-11-17 | 문평식 | Pizza Tteokbokki |
| KR20040064547A (en) * | 2003-01-13 | 2004-07-19 | 손영석 | Functional broiled dish of sliced rice cake, meat, eggs, seasoning, etc. containing diet enzyme, herb medicines and functional materials |
| KR20060008262A (en) * | 2005-12-26 | 2006-01-26 | 김명자 | Pizzagetty-ddugbokkee |
| KR100731507B1 (en) | 2006-02-27 | 2007-06-21 | 조재곤 | Method manufacture of rice cake |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940023371A (en) * | 1993-04-13 | 1994-11-17 | 문평식 | Pizza Tteokbokki |
| KR20040064547A (en) * | 2003-01-13 | 2004-07-19 | 손영석 | Functional broiled dish of sliced rice cake, meat, eggs, seasoning, etc. containing diet enzyme, herb medicines and functional materials |
| KR20060008262A (en) * | 2005-12-26 | 2006-01-26 | 김명자 | Pizzagetty-ddugbokkee |
| KR100731507B1 (en) | 2006-02-27 | 2007-06-21 | 조재곤 | Method manufacture of rice cake |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230127945A (en) * | 2017-03-24 | 2023-09-01 | 주식회사 설빙 | Method for manufacturing tteokbokki pizza |
| KR102637785B1 (en) | 2017-03-24 | 2024-02-19 | 주식회사 설빙 | Method for manufacturing tteokbokki pizza |
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