KR101170305B1 - Whirlwind tteokbokki and tteok-bar manufacturing method - Google Patents

Abstract

The present invention is to provide a manufacturing method of the tornado tteokbokki and tornado tteokbar for making a cylindrical core material made of various meats and seafoods, and the tornado wrapped around the core material in the form of tornado, one of the present invention Whirlwind Tteokbokki according to the embodiment is washed with rice and soaked in alkaline water of pH 8-9 after soaking for 4-7 hours, and then drained for 30 minutes to 1 hour and then pulverized with 250-300 mesh rollers; Adding 16 to 23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer; Mixing 0.01-2 parts by weight of refined salt and 0.5-0.7 parts by weight of organic sugar with respect to 100 parts by weight of steamed rice cake dough, and mixing the mixed material with a punching machine to rub the mixed material; The mixed dough dough is formed into a long rice cake of 3-6 mm thick and then wound into a tornado shape around a central material having a thickness of 4 to 28 mm, and then cut into a predetermined length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with ingredients such as ginger, ginger, onion, green onion, mushroom, etc. for 15-25 minutes, then molded into a cylinder and steamed at 120-140 ℃ Manufactured; The cut-molded tornado tteokbokki is characterized in that it consists of a step of solidifying the time to 0 ~ 5 ℃.

Description

Whirlwind tteokbokki and tteok-bar manufacturing method {Whirlwind tteokbokki and tteok-bar manufacturing method}

The present invention relates to a method of manufacturing tornado tteokbokki and tornado tteokba, and in particular, to make a cylindrical core material with various meats and seafoods, and to form a tornado wrapped around the core material in the form of tornado It relates to a manufacturing method.

Traditional rice cakes mostly use cows made of cereals and some vegetables between or on rice cakes. These products can not be fixed when using the bar, the shape is also inappropriate for using the bar. There are western style hot dog fish cake bars, but since this product is not a rice cake product, it could not show new shape and various colors as rice cake.

According to Patent Registration No. 10-0736107, it is possible to enjoy various tastes by using a variety of subsidiary materials by removing the limited materials of existing rice cakes, and to produce spiral rice cake bars that can induce consumer's curiosity and satisfy various consumers by the unique molding of products. A method is disclosed. It is crushed into 300 ~ 350 mesh after washing and soaking the rice provided; Adding 0.001 to 2 parts by weight of refined salt and 5 to 20 parts by weight of purified water with respect to 100 parts by weight of crushed rice flour and steaming with a steamer; Mixing 1 to 5 parts by weight of meringues with respect to 100 parts by weight of steamed rice cake dough and mixing with a punching machine; Inserting cows of any one or more materials selected from cheeses, chocolates, mussels, sauces, grains, vegetables, meats, papers, fruits, sugars, seafoods, and adzuki bean paste into the mixed rice cake dough; Cooling the molded rice cakes at 0-5 ° C. for 5-15 minutes; Molding the cooled barley rice cake into a spiral bar shape to surround a wooden bar; Solidifying the spiral bar at a time of 0 to 5 ° C. for an appropriate time; In the case of the above patent, the manufacturing apparatus for injecting cows into the rice cake becomes complicated, and when the rice cake is peeled off, the cows are removed together, so it is impossible to feel the interest and fun to separate and ingest the rice cake and cow. In other words, you can not feel the visual fun to peel off.

Therefore, the present invention was devised in view of the above circumstances, and when taking off the tortilla such as the tornado in the form of a tornado, the core material appears again inside, so that you can enjoy the intake interestingly. The purpose of the present invention is to provide a method of preparing tornado tteokbokki and tornado tteokba that can be ingested together with karaoke and core material and nutritionally intake of vegetable and animal proteins evenly.

Tornado tteokbokki of the present invention for achieving the above object is a specific means,

(1) washing the rice and soaking in alkaline water of pH 8-9 for 4-7 hours and then squeezing the water for 30 minutes to 1 hour and then pulverizing with 250-300 mesh rollers;

(2) mixing 16-23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer;

(3) mixing 0.01-2 weight of refined salt and 0.5-0.7 weight part of organic sugar with respect to 100 weight part of steamed rice cake dough, and mixing this mixed material with a punching machine so that it may become sticky;

(4) forming the mixed dough dough into 3 ~ 6mm thick rice cake, and then forming a whirlwind around the center material having a thickness of 4 ~ 28mm and then cutting it to a certain length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with eggs, apples, ginger powder, onions, green onions, mushrooms, etc. are mixed for 15-25 minutes, and then molded into a cylindrical shape at 120-140 ° C. Prepared by steaming;

(5) characterized in that consisting of the step of solidifying the cut-molded tornado Tteokbokki at 0 ~ 5 ℃ appropriate time.

In addition, according to the manufacturing method of tornado rice cake bar of the present invention,

(1) washing the rice and soaking in alkaline water of pH 8-9 for 4-7 hours and then squeezing the water for 30 minutes to 1 hour and then pulverizing with 250-300 mesh rollers;

(2) mixing 16-23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer;

(3) mixing 0.01-2 weight of refined salt and 0.5-0.7 weight part of organic sugar with respect to 100 weight part of steamed rice cake dough, and mixing this mixed material with a punching machine so that it may become sticky;

(4) forming the mixed dough dough into 3 ~ 6mm thick rice cake, and then forming a whirlwind around the center material having a thickness of 4 ~ 28mm and then cutting it to a certain length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with eggs, apples, ginger powder, onions, green onions, mushrooms, etc. are mixed for 15-25 minutes, and then molded into a cylindrical shape at 120-140 ° C. Prepared by steaming;

(5) In step (4), the 10 ~ 17mm thick and 9 ~ 12㎝ long core material is wrapped around a 5mm thick rice cake, and the flower bed with a length of 15 ~ 18㎝ is placed at the center of the core material. Inserting a portion of the handle to expose the tornado rice cake bar;

(6) whirlwind cake bar is characterized in that it consists of a step of hardening for a suitable time at 0 ~ 5 ℃.

In addition, the present invention, in the step (4) can be prepared by adding or subtracting the weight of each type of meat, seafood and spices, tornado tteokbokki and tornado tteokba.

In addition, the present invention, in the step (3) is added to 2 to 6 parts by weight of natural pigments such as pumpkin powder, spinach powder, mugwort powder, buttercup powder, baeknyeoncho powder to 100 parts by weight of rice flour and punched with a mixer to whirlwind tteokbokki And whirlwind rice cakes can be prepared.

In addition, the present invention, in the step (4) the chopsticks can be manufactured by twisting the core material in the form of whirlwind with two, three, and five to have a different color to form a tornado tteokbokki and tornado tteokbar.

In addition, the present invention, in the step (4) the cross-sectional shape of the tortilla wound in the whirlwind shape may be manufactured in a circular or polygonal.

In another aspect, the present invention, the step of sterilizing by immersed in the distilled liquor stiff cyclone tteokbokki and tornado rice cake bar; Individual vacuum packaging of the sterilized tornado tteokbokki and tornado rice cake bar may be further included.

The present invention is to avoid the carbohydrate-based rice cakes and to consume nutritional components such as carbohydrates, vitamins, minerals, etc. by using a variety of special ingredients to break away the existing rice cake ingredients and recipes to replace rice and side dishes even one rice cake By using a simple and changed pattern of eating habits, you can feel a unique taste not found in the traditional rice cake.

In addition, by the special molding of the product, the visual enjoyment and aesthetic specificity can feel the health and mental enjoyment of the consumer, and has the advantage of simplicity that can be consumed as a simple meal anywhere.

In addition, it provides health-oriented new functions that cannot be found and found in bread and cake cultures imported from foreign countries for a long time. You can share. Most importantly, whirlwind tteokbokki and tornado tteokba, made to make people feel curious in the traditional rice cake shape with various shapes and tastes, can be another new starting point for Korea.

1 is a block diagram of a tornado tteokbokki prepared according to the present invention.
2 is a sectional view taken along the line AA in Fig.
Figure 3 is a manufacturing state in which a single strand of rice cake is wound around the core material to prepare the tornado tteokbokki and tornado tteokbar according to the present invention.
Figure 4 is a manufacturing state in which two strands of rice cakes are wound around the core material to prepare the tornado tteokbokki and tornado tteokbar according to the present invention.
5 is a block diagram of a tornado rice cake prepared according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

≪ Embodiment 1 >

First, the manufacturing method of tornado tteokbokki is demonstrated.

After washing the rice, immersed in alkaline water of pH 8-9 for 4-7 hours, drained for 30 minutes to 1 hour, and then pulverized using a 250-300 mesh roller. At this time, the soaking time in summer is 4 to 5 hours, in winter it is preferable to soak rice for 7 hours.

Next, 16-23 parts by weight of alkaline water is added to 100 parts by weight of the crushed rice flour, followed by steaming in a steamer. Here, since alkaline dough is made when the alkaline number is less than 16 parts by weight, and true dough dough is made when it exceeds 23 parts by weight, 16 to 23 parts by weight of alkaline water is used. The reason for using alkaline water in gastric washing, dipping process and steaming process is to increase the amylose content by increasing the amylose content of rice protein and to improve the shelf life, scratches and glossiness of the chopsticks, and improve the taste and texture.

Then, 0.01 to 2 parts by weight of refined salt and 0.5 to 0.7 parts by weight of organic sugar are mixed with 100 parts by weight of steamed rice cake dough, and the mixed material is mixed with a punching machine to obtain a rice cake dough.

The rice cake dough may further have a step of punching with a mixer by adding 2 to 6 parts by weight of natural pigments, such as pumpkin powder, spinach powder, mugwort powder, buttercup powder, baeknyeoncho powder and 100 parts by weight of rice powder.

Next, the mixed dough dough is molded into long cakes 12 having a thickness of 3 to 6 mm as shown in FIG. 3, and then wound in a tornado shape around the center member 10 and cut into a predetermined length as shown in FIG. 1. do. The cut length is cut around 5cm when used for tteokbokki, and can be cut around 10cm longer than this when used as a tornado. At this time, the cut surface may be cut in a circular or oval shape.

In addition, the chopsticks 12 may have a circular shape as well as a polygon, depending on the cross-sectional shape of the hole of the rice cake nozzle. In addition, the chopsticks 12 may be basically composed of two chopsticks as shown in FIG. 4 including one chop, or other three or five chopsticks. In this case, if the chopstick is two or more chopsticks, the natural color additives may be mixed. Can produce a variety of visual colors.

On the other hand, the core material 10 is 4 ~ 28mm thick consisting of one or more materials selected from pork, beef, chicken, seafood, seasoned with ingredients such as eggs, apples, soy sauce, ginger powder, onions, green onions, mushrooms, etc. Can be. At this time, the meat and seafood and seasonings can be added or subtracted from the weight for each type selected.

In one embodiment the core material is 49% by weight of meat (any one of chicken, beef, pork, duck, etc., or a mixture of two or more), 10.1% by weight of eggs, 12.6% by weight of soy sauce, 0.84% by weight of salt %, Garlic 6.73% by weight, ginger powder 0.05% by weight, onion 13.1% by weight, mushrooms 7.58% by weight, finely chopped and mixed evenly for 15 to 25 minutes, then molded into a cylinder, then steamed at 120 ~ 140 ℃ Are manufactured. In this case, the core material becomes chewy and resilient.

In another embodiment, the core material is meat (any one of chicken, beef, pork, duck, etc. or a mixture of two or more) 90% by weight, 1.5% by weight of salt, 1% by weight of garlic powder, onion powder 2 Weight%, mushroom powder 1.5% by weight, kelp powder 0.5% by weight, beef powder 3% by weight, ginger powder may be made of 0.5% by weight.

Next, the cut-molded tornado tteokbokki has a step of solidifying for a suitable time in the atmosphere of 0 ~ 5 ℃.

The whirlwind tteokbokki prepared in this way has the same shape as in FIG. 1 and a cross section shown in FIG. 2. That is, in the circumference of the cylindrical center member 10, the thick rice cake 12, like a udon, is wound around a plurality of times. Therefore, you can feel the unusual taste not found in the traditional rice cake by ingesting the core material. In addition, by the special molding of the product, the visual enjoyment and aesthetic specificity can feel the health and mental enjoyment of the consumer, and has the advantage of simplicity that can be consumed as a simple meal anywhere.

In particular, the protein contained in rice cakes contains glutenin (vegetable protein), which is soluble in stomach acid, and the protein in meat is an ingredient necessary for growth for children and strengthens muscle strength for adults. In addition, evenly ingested vegetable and animal protein of the core material is beneficial to the human body, vitamin E and orrizol (orizanol) in rice, etc., because it contains a large amount of antioxidants can prevent atherosclerosis caused by a lot of animal intake.

≪ Embodiment 2 >

Meanwhile, the manufacturing method of the tornado tteokbokki is the same as the manufacturing method of the tornado tteokbokki as shown in FIG. 5, but the length of the core material 10 is longer and the amount of the wound of the chopsticks 12 is increased. It is different that the flower bed 14 is installed so that it may differ.

That is, it selects the center material 10 which is 10-17 mm thick and 9-12 cm in length, and wraps the rice cake 12 of thickness 5mm in this tornado shape in a tornado form.

At this time, the stand 14 is suitable for the wood of 2 to 4 mm thick, the length of which can be used 15 to 18 cm. Flower bed 14 is inserted into the center of the central material 10, a suitable amount so as to expose some of the handle as shown in FIG.

In this way, if the stand 14 is installed in the center member 10 wrapped around the tornado in the form of a tornado, it can be easily ingested by holding it in a microwave oven or other heating device.

On the other hand, the first and second embodiments may further include the step of individually vacuum packing the sterilized tornado tteokbokki and tornado tteokbar after sterilization by immersed in the distilled liquor to the hurricane tteokbokki and tornado tteokba in a subsequent process.

As mentioned above, if the manufacturing method of this invention is carried out, the separate manufacturing apparatus for injecting cow into the rice cake becomes unnecessary. In addition, if you peel off the sputum rice cake in the form of a tornado firstly, the core material appears again inside, and you can feel the interest and fun visually ingested. Simultaneous intake is beneficial for the nutritional balance of the human body, regardless of age or age.

10: core material
12: rice cake
14: stand

Claims (10)

(1) washing the rice and soaking in alkaline water of pH 8-9 for 4-7 hours and then squeezing the water for 30 minutes to 1 hour and then pulverizing with 250-300 mesh rollers;
(2) mixing 16-23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer;
(3) mixing 0.01 to 2 parts by weight of refined salt and 0.5 to 0.7 parts by weight of organic sugar with respect to 100 parts by weight of steamed rice cake dough, and mixing the mixed material with a punching machine to rub the mixed material;
(4) forming the mixed dough dough into 3 ~ 6mm thick rice cake, and then forming a whirlwind around the center material having a thickness of 4 ~ 28mm and then cutting it to a certain length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with ingredients including eggs, apples, ginger powder, onions, green onions, and mushrooms are mixed for 15 to 25 minutes, and then molded into a cylindrical shape at 120 to 140 ° C. Prepared by steaming;
(5) Method for producing tornado tteokbokki, characterized in that the step of hardening the cut-molded tornado tteokbokki at 0 ~ 5 ℃ appropriate time. (1) washing the rice and soaking in alkaline water of pH 8-9 for 4-7 hours and then squeezing the water for 30 minutes to 1 hour and then pulverizing with 250-300 mesh rollers;
(2) mixing 16-23 parts by weight of alkaline water with respect to 100 parts by weight of crushed rice flour and steaming the steamer;
(3) mixing 0.01 to 2 parts by weight of refined salt and 0.5 to 0.7 parts by weight of organic sugar with respect to 100 parts by weight of steamed rice cake dough, and mixing the mixed material with a punching machine to rub the mixed material;
(4) forming the mixed dough dough into 3 ~ 6mm thick rice cake, and then forming a whirlwind around the center material having a thickness of 4 ~ 28mm and then cutting it to a certain length. One or more ingredients selected from pork, beef, chicken, and seafood seasoned with ingredients including eggs, apples, ginger powder, onions, green onions, and mushrooms are mixed for 15 to 25 minutes, and then molded into a cylindrical shape at 120 to 140 ° C. Prepared by steaming;
(5) In step (4), the 10 ~ 17mm thick and 9 ~ 12㎝ long core material is wrapped around a 5mm thick rice cake, and the flower bed with a length of 15 ~ 18㎝ is placed at the center of the core material. Inserting a portion of the handle to expose the tornado rice cake bar;
(6) A method of manufacturing a tornado rice cake, characterized by the step of solidifying the tornado rice cake at 0 ~ 5 ℃ appropriate time. delete The method of claim 1,
In the step (3) of the whirlwind tteokbokki characterized in that the natural pigment, including pumpkin powder, spinach powder, mugwort powder, buttercup powder, baeknyeoncho powder added by 2-6 parts by weight based on 100 parts by weight of rice flour Manufacturing method. The method of claim 1,
The method of manufacturing tornado tteokbokki, characterized in that in the step (4) is a two-, three- and five-colored chopsticks having different colors and wound around the core material in the form of a whirlwind. delete The method of claim 1,
Sterilizing the hardened tornado tteokbokki in distilled spirits;
Method for producing tornado tteokbokki, characterized in that it further comprises the step of individually vacuum-packed sterilized tornado tteokbokki. The method of claim 2,
In the step (3) of the whirlwind rice cake bar, characterized in that the addition of 2-6 parts by weight to 100 parts by weight of the natural pigment, including pumpkin powder, spinach powder, mugwort powder, buttercup powder, baeknyeoncho powder added to 100 parts by weight of rice flour Manufacturing method. The method of claim 2,
In the step (4), the tokki is a manufacturing method of tornado cake bar, characterized in that by winding the core material in the form of a whirlwind with two, three, and five to have different colors. The method of claim 2,
Sterilizing the hardened tornado rice cake in distilled spirits;
Method for producing a tornado circus cake bar further comprising the step of individually vacuum packaging the sterilized tornado cake bar.

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