KR101232944B1 - Tteokbokk-tteok manufacturing method - Google Patents
Tteokbokk-tteok manufacturing method Download PDFInfo
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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
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- 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
- A23V2300/24—Heat, thermal treatment
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Abstract
Description
본 발명은 떡볶이 떡 제조방법에 관한 것으로서, 더욱 상세하게는 함초로 간을 한 떡을 외피로 형성하고 내부에 다양한 음식재료를 충진물로 하여 만든 떡볶이 떡 제조방법에 관한 것이다.The present invention relates to a method for manufacturing tteokbokki rice cake, and more particularly, to a method for manufacturing tteokbokki rice cake made by forming a rice cake seasoned with hamcho as an outer shell and filling various food ingredients therein.
본 발명의 배경이 되는 기술로는 실용신안등록 제0308611호 "길이 방향으로 형성된 중공에 고추장 양념을 함유하고있는 떡볶이용 떡" (특허문헌 1)이 있다. 상기 배경기술에서는 "길이 방향으로 형성된 중공에 떡볶이용 양념이 충진되어 있음을 특징으로 하는 떡볶이용 떡." 을 제안한다. As a background technology of the present invention, Utility Model Registration No. 0308611 "Tteokbokki rice cake which contains Gochujang sauce in the hollow formed in the length direction" (Patent Document 1). In the background, "Tteokbokki mochi, characterized in that the filling for the tteokbokki in the hollow formed in the length direction." Suggest.
그러나 상기 배경기술은 단순히 떡의 중앙부에 중공을 형성하고 내부에 떡볶이 양념만을 충진하였기 때문에, 재료 선택에 따른 부가적인 효능을 볼 수 없었고, 명시되지는 않았지만 모든 떡조성물에서 반죽시에 소금을 첨가하여 조미를 하였기 때문에 소비자가 소금을 많이 섭취할 수밖에 없어 특히나 소금의 섭취량이 많은 한국인의 식단에서 더욱 소금의 섭취를 늘려주는 문제점이 있었다.However, since the background art simply forms a hollow at the center of the rice cake and only fills the rice cake seasoning inside, it was not possible to see an additional effect of the material selection, and although not specified, salt was added to the dough in all the rice cake compositions. Because of the seasoning, consumers have to eat a lot of salt, especially in Koreans who consume a lot of salt.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 떡 조성물을 외피에 형성하고 내부에 다양한 식재료를 선택하여 충진한 충진물을 구성함으로써, 떡만으로 구성된 떡볶이 떡보다 식감이 좋아지고, 외형을 그대로 유지하면서도 내부의 충진물의 종류에 따라 다양한 맛을 낼 수 있고, 떡 조성물에 소금대신 함초분말을 사용하여 소비자에의 건강에 좋지 않은 소금의 섭취량을 줄이고, 짠맛을 유지하면서도 함초에 함유된 여러 가지 미네랄과 효소성분이 농축되어 있는 함초의 성분을 그대로 모시잎 떡 조성물에 함유 시킬 수 있을 뿐만 아니라, 함초의 독특한 향까지 첨가시킬 수 있는 떡볶이 떡 제조방법을 제공하는데 그 목적이 있다.The present invention is to solve the above problems, by forming a rice cake composition on the outer shell and by selecting a variety of ingredients in the filling to form a filling, the texture is better than the tteokbokki rice cake consisting only of rice cake, while maintaining the appearance as it is Various flavors can be produced according to the types of fillings inside, and the seaweed powder instead of salt is used in the rice cake composition to reduce the intake of unhealthy salts to consumers, while maintaining the salty taste, and various minerals and enzymes contained in the seaweed. It is an object of the present invention to provide a method for preparing tteokbokki rice cake, which can be added to the ramie leaf rice cake composition as it is, as well as the ingredients of concentrated seaweed.
(a) 멥쌀과 찹쌀을 9:1의 비율로 물에 5 내지 10시간 동안 담가 불렸다가 건져내어 물기를 뺀 후, 분쇄하여 쌀분말을 준비하고, 함초를 자연 건조시킨 후 분쇄한 함초분말을 준비하는 재료준비단계; (b) 쌀분말 100중량부를 기준으로 물 30~50중량부, 함초분말 1.0 내지 5.0중량부를 혼합하여 반죽하는 혼합반죽단계; (c) 상기 혼합반죽단계를 거친 떡 조성물을 증기로 쪄서 익히는 증숙단계; (d) 상기 떡 조성물을 일정 길이의 외피로 형성하고, 육류, 야채, 견과류, 김치, 치즈 중 어느 하나 또는 다중으로 선택한 충진물을 떡 조성물의 내부에 충진하도록 하고, 외피의 양단부를 비틀거나 압착하여 충진물이 들어 있는 내부가 진공상태가 되도록 하는 떡볶이 떡 성형단계;를 포함하여 이루어지는 것을 특징으로 하는 떡볶이 떡 제조방법을 제공하고자 한다.(a) Soak non-glutinous rice and glutinous rice in water at a ratio of 9: 1 for 5 to 10 hours, drain it, drain it, and crush it to prepare rice powder. Material preparation step; (b) a mixing kneading step of kneading by mixing 30 to 50 parts by weight of water and 1.0 to 5.0 parts by weight of seaweed powder based on 100 parts by weight of rice powder; (c) a steaming step of steaming the rice cake composition passed through the mixing dough step and steaming; (d) forming the rice cake composition into a shell having a predetermined length, and filling any one or multiple selected meats, vegetables, nuts, kimchi, cheese into the rice cake composition, and twisting or compressing both ends of the shell It is to provide a tteokbokki mochi manufacturing method comprising a; tteokbokki mochi molding step to the inside of the filling to be in a vacuum state.
또한, 상기 재료준비단계(a)에서, 모시잎을 채취하여 2~3회 세척하여 미세한 분진과 오염물질을 완벽하게 씻어 내어 물에 넣고 섭씨 80~100℃의 물에서 3~5분 이상 살짝 데쳐내어 식힌 후 수분을 짜내고 분쇄하여 모시잎분말을 준비하고, 상기 혼합반죽단계(b)에서, 쌀분말 100중량부를 기준으로 상기 모시잎분말을 15 내지 20중량부를 추가로 혼합하여 반죽하는 것을 특징으로 하는 떡볶이 떡 제조방법을 제공하고자 한다.In addition, in the material preparation step (a), the ramie leaves are collected and washed two to three times to completely wash out the fine dust and contaminants, put them in water, and boil them for three to five minutes at 80 to 100 ° C. After cooling, squeeze and crush the water to prepare a ramie leaf powder, and in the mixing and kneading step (b), by mixing 15 to 20 parts by weight of the ramie leaf powder on the basis of 100 parts by weight of rice powder, characterized in that for kneading To provide a method of manufacturing tteokbokki rice cake.
또한, 상기 재료준비단계(a)에서, 콩가루를 준비하고, 상기 혼합반죽단계(b)에서, 쌀분말 100중량부를 기준으로 상기 콩가루를 5 내지 10중량부를 추가로 혼합하여 반죽하는 것을 특징으로 하는 떡볶이 떡 제조방법을 제공하고자 한다.In addition, in the material preparation step (a), preparing soy flour, and in the mixing dough step (b), characterized in that the dough by mixing 5 to 10 parts by weight of the soy flour further based on 100 parts by weight of the rice powder. Tteokbokki to provide a rice cake manufacturing method.
본 발명의 떡볶이 떡 제조방법은 떡 조성물을 외피에 형성하고 내부에 다양한 식재료를 선택하여 충진한 충진물을 구성함으로써, 떡만으로 구성된 떡볶이 떡보다 식감이 좋아지고, 외형을 그대로 유지하면서도 내부의 충진물의 종류에 따라 다양한 맛을 낼 수 있다.The method of manufacturing tteokbokki rice cake of the present invention forms the tteok composition on the outer shell and selects various ingredients therein to form a filled filling, so that the texture is better than the tteokbokki rice cake consisting only of tteok, while maintaining the appearance of the type of filling You can get a variety of flavors.
또한, 떡 조성물에 소금대신 함초분말을 사용하여 소비자에의 건강에 좋지 않은 소금의 섭취량을 줄이고, 짠맛을 유지하면서도 함초에 함유된 여러 가지 미네랄과 효소성분이 농축되어 있는 함초의 성분을 그대로 모시잎 떡 조성물에 함유 시킬 수 있을 뿐만 아니라, 함초의 독특한 향까지 첨가시킬 수 있는 매우 유용한 효과가 있다.In addition, using seaweed powder instead of salt in the rice cake composition reduces the intake of unhealthy salts to consumers, and preserves salty ingredients while retaining salty ingredients that are concentrated in various minerals and enzymes contained in seaweed. Not only can be contained in the rice cake composition, there is a very useful effect that can be added to the unique aroma of seaweed.
본 명세서에서 첨부되는 다음의 도면들은 본 발명의 바람직한 실시 예를 예시하는 것이며, 발명의 상세한 설명과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 첨부한 도면에 기재된 사항에만 한정되어서 해석되어서는 아니 된다.
도 1은 본 발명의 떡볶이 떡 제조방법에 의해서 제조된 떡볶이 떡의 사시도이다.
도 2는 상기 도 1의 단면도이다.
도 3은 본 발명의 떡볶이 떡 제조방법의 떡 성형단계의 일실시예를 도시한 도이다.The following drawings, which are attached in this specification, illustrate the preferred embodiments of the present invention, and together with the detailed description thereof, serve to further understand the technical spirit of the present invention. It should not be construed as limited.
1 is a perspective view of tteokbokki rice cake prepared by the method of manufacturing tteokbokki rice cake of the present invention.
2 is a cross-sectional view of FIG. 1.
Figure 3 is a diagram showing an embodiment of the mochi forming step of the rice cake rice cake manufacturing method of the present invention.
아래에서 본 발명은 첨부된 도면에 제시된 실시 예를 참조하여 상세하게 설명이 되지만 제시된 실시 예는 본 발명의 명확한 이해를 위한 예시적인 것으로 본 발명은 이에 제한되지 않는다. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail below with reference to the embodiments shown in the accompanying drawings, but the present invention is not limited thereto.
이하 바람직한 실시예에 따라 본 발명의 기술적 구성을 상세히 설명하면 다음과 같다. Hereinafter, the technical structure of the present invention will be described in detail with reference to the preferred embodiments.
본 발명의 떡볶이 떡 제조방법은 (a) 쌀을 물에 5 내지 10시간 동안 담가 불렸다가 건져내어 물기를 뺀 후, 분쇄하여 쌀분말을 준비하고, 함초를 자연 건조시킨 후 분쇄한 함초분말을 준비하는 재료준비단계; (b) 쌀분말 100중량부를 기준으로 물 30~50중량부, 함초분말 1.0 내지 5.0중량부를 혼합하여 반죽하는 혼합반죽단계; (c) 상기 혼합반죽단계를 거친 떡 조성물을 증기로 쪄서 익히는 증숙단계; (d) 상기 떡 조성물을 일정 길이의 외피(11)로 형성하고, 육류, 야채, 견과류, 김치, 치즈 중 어느 하나 또는 다중으로 선택한 충진물(12)을 떡 조성물의 내부에 충진하도록 하고, 외피(11)의 양단부를 비틀거나 압착하여 충진물(12)이 들어 있는 내부가 진공상태가 되도록 하는 떡볶이 떡 성형단계;로 이루어진다.In the method of manufacturing tteokbokki rice cake of the present invention (a) soaked in water for 5 to 10 hours and then pulled out, drained, and then crushed to prepare a rice powder, and the natural seaweed after drying the prepared pulverized hamcho powder Material preparation step; (b) a mixing kneading step of kneading by mixing 30 to 50 parts by weight of water and 1.0 to 5.0 parts by weight of seaweed powder based on 100 parts by weight of rice powder; (c) a steaming step of steaming the rice cake composition passed through the mixing dough step and steaming; (d) forming the rice cake composition into a
재료준비단계(a)는 쌀을 물에 7 내지 10시간 동안 담가 불렸다가 건져내어 물기를 뺀 후, 분쇄하여 쌀분말을 준비하고, 함초를 7일~15일 동안 자연 건조시킨 후 분쇄한 함초분말을 준비한다.In the material preparation step (a), the rice is soaked in water for 7 to 10 hours, soaked, drained, and drained, and then crushed to prepare rice powder, and the seaweed is naturally dried for 7 to 15 days and then ground Prepare.
쌀은 멥쌀만 해도 되지만, 멥쌀 : 찹쌀을 9:1의 비율로 섞어서 하면 떡이 잘 굳지 않고 더 쫄깃해진다. 상기와 같이 준비된 쌀은 물에 7 내지 10시간 동안 불렸다가 건져내어 물기를 뺀 후 분쇄하여 쌀분말을 만든다.Rice can be non-glutinous rice, but if you mix 9: 1 ratio of glutinous rice, the rice cake will not harden and become more chewy. Rice prepared as described above is soaked in water for 7 to 10 hours, pulled out, drained, and then ground to make rice powder.
함초는 함초를 7일~15일 동안 자연 건조시킨 후 분쇄하여 함초가루를 만든다. 함초를 자연건조시키는 이유는 함초에 농축되어 있는 여러 가지 미네랄과 효소성분이 파괴되는 것을 방지하기 위해서이다. 또한 7일 이하 건조시키면, 함초가 제대로 건조되지 않아 분쇄하기가 힘들다.The seaweed is dried for 7 to 15 days and then pulverized to make seaweed powder. The purpose of natural drying of the seaweed is to prevent the destruction of various minerals and enzymes concentrated in the seaweed. In addition, when dried for less than 7 days, the seaweed is not dried properly, it is difficult to grind.
떡 조성물은 반죽시에 소금을 첨가하여 조미를 하였기 때문에 소비자가 소금을 많이 섭취할 수 밖에 없었기 때문에, 특히나 소금의 섭취량이 많은 한국인의 식단에서 더욱 소금의 섭취를 늘려주는 문제점이 있었다.Since the rice cake composition was seasoned by adding salt at the time of kneading, the consumer had to ingest a lot of salt, in particular, there was a problem of increasing salt intake even more in a Korean diet with a large amount of salt.
따라서, 떡 조성물에 염분이 함유된 함초가루를 소금의 대용을 써서 소금의 사용량을 줄이고, 함초의 특유의 향을 첨가하도록 하는 것이다. Therefore, by using a substitute of salt in the seaweed powder containing salt in the rice cake composition to reduce the amount of salt used, the unique flavor of the seaweed is to be added.
부가적으로 함초(鹹草)는 우리나라 서해안이나 "남해안, 제주도, 울릉도, 백도" 같은 섬 지방의 바닷물이 닿는 바위나 갯벌 주위에서 무리를 지어 자라며, 우리말로는 퉁퉁하고 마디마다 튀어나온 풀이라고 하여 퉁퉁마디(Salicornia herbacea)라고 한다.In addition, Hamcho grows in groups around rocks or tidal flats where the sea waters of islands such as the south coast, Jeju island, Ulleungdo, and White island, such as "South Coast, Jeju Island, Ulleungdo, and Baekdo", grow in groups. It is called Salicornia herbacea.
함초는 바닷물과 가까운 개펄이나 염전 주변에 무리 지어 자라는 식물로서, 육지에 자라면서도 바닷물속에 들어 있는 갖가지 미네랄과 효소 성분이 농축되어 들어 있다. 바닷물에는 칼슘, 칼륨, 마그네슘, 철, 요드, 인 등 수십 가지의 미량원소와 갖가지 효소가 녹아 있는데, 함초는 인체에 유익한 미량 원소와 효소를 흡수하면서 자란다. 바닷물 속에 들어 있는 효소는 바닷물 속의 갖가지 유기물을 분해하여 정화하는 역할을 한다. 함초에는 이 바닷물의 효소가 다량 농축되어 있는데, 이 효소가 사람의 몸 안에 쌓인 갖가지 독소를 없애고 숙변을 분해하여 몸 밖으로 배출하는 작용을 한다.The seaweed is a plant that grows in groups around the sapphire or salt field close to the seawater. It is grown on land and contains various minerals and enzymes contained in the seawater. In seawater, dozens of trace elements and various enzymes such as calcium, potassium, magnesium, iron, iodine and phosphorus are dissolved, and the seaweed grows by absorbing trace elements and enzymes that are beneficial to the human body. Enzymes in seawater decompose and purify various organic matters in seawater. In the seaweeds, enzymes of this seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool and discharges it out of the body.
함초는 여러 가지 미네랄과 효소성분이 농축되어 있으며 구체적인효과는 다음과 같다. The seaweed is concentrated in various minerals and enzymes and the specific effects are as follows.
숙변을 없애고 변비를 고치며 비만증을 치료한다. 사람의 장벽에는 융털이라고 하는 작은 돌기가 빽빽하게 붙어 있다. 이 융털에 음식물의 찌꺼기가 끼면 대장에서 영양분을 잘 흡수하지 못하게 될 뿐만 아니라 음식물들이 장벽에 달라붙는다. 이것을 숙변이라고 하는데 함초는 이 숙변을 분해하여 몸 밖으로 내보내는 작용이 있다. 함초는 숙변을 분해하여 몸무게를 줄이고 변비를 치료한다. Get rid of stool, fix constipation and treat obesity. The human barrier is densely packed with small bumps called fleece. Food waste in the fleece will not only absorb nutrients from the large intestine, but food will also stick to the barrier. This is called stool, and the seaweed has a function of dissolving it and sending it out of the body. Seaweed breaks down stool to reduce weight and treat constipation.
고혈압과 저혈압을 치료한다. 함초는 혈액순환을 좋게 하고 피를 깨끗하게 하며 혈관을 튼튼하게 하여 고혈압과 저혈압을 동시에 치료한다. 함초는 심장을 튼튼하게 하고 혈액속의 콜레스테롤과 중성지방질을 제거하여 고혈압과 저혈압을 동시에 낫게 한다. 함초는 증혈작용도 뛰어나 빈혈증 치료에도 효력이 크다. Treat high and low blood pressure Hamcho improves blood circulation, cleans blood, and strengthens blood vessels to treat high and low blood pressure simultaneously. Hamcho strengthens the heart and removes cholesterol and triglycerides in the blood, so that both hypertension and hypotension are healed at the same time. Hamcho is also effective in treating anemia because of its excellent effect.
축농증, 신장염, 관절염 등 온갖 염증을 치료한다. 함초는 병원성 미생물을 죽이는 작용이 매우 세다. 어떤 종류의 항생제로도 효과가 없는 악성 늑막염환자가 함초를 복용하고 나은 사례가 있고, 베체트씨병으로 목숨을 포기한 사람이 회복된 사례가 있다. It cures all kinds of inflammations such as sinusitis, nephritis and arthritis. Seaweed is very effective in killing pathogenic microorganisms. There are cases where malignant pleurisy patients who are not effective with any type of antibiotics have taken seaweed and have recovered, and those who have given up their lives with Behcet's disease have recovered.
피부를 아름답게 한다. 함초는 먹는 화장품이라고 할 수 있을만큼 피부미용에 효과가 탁월하다. 숙변이 없어지면 피부가 깨끗하게 되게 마련이다. 기미, 주근깨, 여드름, 여성의 생리불순 등이 대개 낫는다. Beautify your skin. Hamcho is an effective cosmetic product that can be said to be a cosmetic to eat. If there is no stool, your skin will be clean. Freckles, freckles, acne and women's menstrual disorders are usually better.
위장기능을 좋게 한다. 함초는 위장과 대장의 기능을 활발하게 하여 소화가 잘되게 하고 변비, 탈장, 치질을 낫게 한다. 함초를 먹으면 배가 뻐근해지고 소리가 나며 방귀가 많이 나오는 것은 함초가 위와 장벽에 쌓인 노폐물을 분해하기 때문이다. Good gastrointestinal function. The seaweed is active in the stomach and colon, which helps to digest and improve constipation, hernia, and hemorrhoids. Eating seaweed makes your stomach feel swelling and makes a lot of farts because the seaweed breaks down the waste accumulated in your stomach and barrier.
기관지천식과 기관지염을 치료한다. 함초는 기관지점막의 기능을 좋게 하여 기관지천식을 완화하거나 치유한다. Treats bronchial asthma and bronchitis Seaweed improves the functioning of the bronchial mucosa to alleviate or heal bronchial asthma.
당뇨병의 혈당치를 낮춘다. 함초를 복용하면 혈당치가 차츰 정상으로 회복된다. 함초 생즙을 복용하여 당뇨병을 근치(根治)한 사례가 적지 않다. 함초의 섬유질이 장에서 당질섭취를 억제하고 췌장의 기능을 되살려 당뇨병을 근본적으로 치유한다. Lowers blood sugar levels in diabetes If you take it, your blood sugar level will gradually return to normal. There are not many cases of taking diabetic juice to cure diabetes. The fiber of seaweed inhibits the ingestion of sugar in the intestine and restores the function of the pancreas, thereby fundamentally healing diabetes.
상기 혼합반죽단계(b)는 (b) 쌀분말 100중량부를 기준으로 물 30~50중량부, 함초분말 1.0 내지 5.0중량부를 혼합한다.The mixing and kneading step (b) mixes 30 to 50 parts by weight of water and 1.0 to 5.0 parts by weight of seaweed powder based on (b) 100 parts by weight of rice powder.
함초분말은 1.0중량부보다 적게 넣었을 경우는 짠맛이 나지 않아 소금 대용의 역할을 하지 못하며, 5.0중량부보다 많이 넣었을 경우는 함초의 특유의 비릿맛이 강해질 수가 있다.When it is added less than 1.0 parts by weight of the seaweed powder does not have a salty taste does not act as a substitute, and when added more than 5.0 parts by weight may be stronger vivid unique to the seaweed.
혼합반죽단계인 반죽은 뜨거운 물에 하는 익반죽과 찬물로 하는 반죽이 있다. 반죽은 손에 붙지 않고 모양을 만들기 좋은 정도로 한다. 될 수 있는 한 많이 주물러서 떡을 만들면 더 쫄깃해진다.Dough, which is a mixed kneading step, is made of hot kneading and cold kneading. Dough does not stick to your hands and makes a good shape. Rub as much as you can to make the rice cake.
상기 증숙단계(c)는 상기 혼합반죽단계를 거친 혼합물을 증기로 쪄서 익힌다.The steaming step (c) is cooked by steaming the mixture passed through the mixing and kneading step.
찜통에 면보자기를 깔고 김이 오르면 혼합반죽단계(b)를 거친 혼합물을 골고루 붙지 않도록 위치시키고 증기로 쪄서 익힌다.Place steamed cotton cloth in the steamer and steam the steaming mixture (b) after placing the mixture evenly so as not to stick and steam and cook.
떡 성형단계(d)는 증숙단계(c)를 거친 떡 조성물을 외피(11)로 하고, 그 내부에 육류, 야채, 견과류, 김치, 치즈 중 어느 하나 또는 다중으로 선택한 충진물(11)을 떡 조성물의 내부에 충진하도록 한다.The rice cake forming step (d) is a rice cake composition passed through the steaming step (c) as the
도 3은 본 발명의 떡볶이 떡 제조방법의 떡 성형단계의 일실시예를 도시한 도이다.Figure 3 is a diagram showing an embodiment of the mochi forming step of the rice cake rice cake manufacturing method of the present invention.
이때, 도 3에 도시된 바와 같이, 외피(11)의 양단부를 비틀거나 압착하여 충진물(12)이 들어 있는 내부가 진공상태가 되도록 한다.At this time, as shown in Figure 3, by twisting or pressing both ends of the
이와 같이 양단부를 잡고 비틀거나 양단부를 압착하면, 내부에 충진된 충진물(12)이 외부로 흘러나오지 않을 뿐만 아니라, 내부가 진공상태가 되어 내부에 충진된 충진물(20)의 부패 속도를 늦출 수 있다. When the two ends are twisted or compressed at both ends, not only the
이와 같이, 떡 조성물(11)은 외피에 형성하고 내부에 다양한 식재료를 선택하여 충진한 충진물(11)을 구성함으로써, 떡만으로 구성된 떡볶이 떡보다 식감이 좋아지고, 외형을 그대로 유지하면서도 내부의 충진물의 종류에 따라 다양한 맛을 낼 수 있다.As described above, the
또한, 상기 재료준비단계(a)에서, 모시잎을 채취하여 2~3회 세척하여 미세한 분진과 오염물질을 완벽하게 씻어 내어 물에 넣고 섭씨 80~100℃의 물에서 3~5분 이상 살짝 데쳐내어 식힌 후 수분을 짜내고 분쇄하여 모시잎분말을 준비하고, 상기 혼합반죽단계(b)에서, 쌀분말 100중량부를 기준으로 상기 모시잎분말을 15 내지 20중량부를 추가로 혼합하여 반죽하도록 할 수 있다.In addition, in the material preparation step (a), the ramie leaves are collected and washed two to three times to completely wash out the fine dust and contaminants, put them in water, and boil them for three to five minutes at 80 to 100 ° C. After cooling, squeeze and crush the water to prepare a ramie leaf powder, and in the mixing dough step (b), the ramie leaf powder may be further mixed with 15 to 20 parts by weight based on 100 parts by weight of rice powder. .
모시잎은 채취하여 2~3회 세척하여 미세한 분진과 오염물질을 완벽하게 씻어낸다. 이와 같이 준비된 모시잎은 물에 넣고 섭씨 80~100 바람직하게는 90의 물에서 3~5분 이상 살짝 데쳐내어 식힌 후 손으로 공 모양으로 뭉친 후 짜서 수분이 최대한 방출되도록 한다. 수분이 충분히 방출된 모시잎은 분쇄하여 모시잎분말을 만든다.The ramie leaves are collected and washed 2-3 times to completely wash out fine dust and contaminants. Thus prepared ramie leaves in water to 80 ~ 100 degrees Celsius, preferably slightly boiled for 3 to 5 minutes or more in the water of 90 minutes to cool and then united in a ball shape by hand to squeeze to release the maximum moisture. The ramie leaves are sufficiently pulverized to make a ramie leaf powder.
모시잎분말을 너무 적게 넣었을 경우는 떡 조성물의 색상이 진하게 나오지 않으며, 많이 넣었을 경우는 모시잎의 쓴맛이 나게되어 15 내지 20 중량부가 적당하다.If you put too much ramie leaf powder, the color of the rice cake composition does not come out dark, if you put a lot of bitter taste of the ramie leaves 15 to 20 parts by weight is appropriate.
모시잎은 떡볶이 떡(1)에 색을 부가하여 천연색소의 역할을 하고, 특유의 향이 나도록 하는 역할을 한다.Moshi leaves act as a natural pigment by adding color to the rice cake tteokbokki (1), and serves to give a distinctive flavor.
부가적으로 모시잎은 모시풀(ramie)의 잎을 말하며, 모시풀은 저마(苧麻)라고도 하며, 쌍떡잎식물 쐐기풀목 쐐기풀과의 여러해살이 풀로써, 동남아시아 원산이며 줄기의 인피섬유(靭皮纖維)를 목적으로 오래전부터 재배되어 왔다. 이집트에서는 이미 7,000년 전에 아마와 더불어 미라포(mummy cloth)로 사용되었다. 유럽에서 도입된 것은 18세기 였고, 한국에서는 고려시대부터 재배되었다. Additionally, ramie leaves are the leaves of ramie, and ramie is also called germ, and it is a perennial herb of stinging nettle of dicotyledonous plants, and is a perennial herb of the nettle family of dicotyledonous plants. It has been cultivated for a long time. Already in Egypt 7,000 years ago it was used as a mummy cloth with flax. It was introduced in Europe in the 18th century and was cultivated in Korea during the Goryeo Dynasty.
또한, 상기 재료준비단계(a)에서, 콩가루를 준비하고, 상기 혼합반죽단계(b)에서, 쌀분말 100중량부를 기준으로 상기 콩가루를 5 내지 10중량부를 추가로 혼합하여 반죽하도록 할 수 있다.In addition, in the material preparation step (a), soybean powder may be prepared, and in the mixing and kneading step (b), the soy flour may be further mixed by 5 to 10 parts by weight based on 100 parts by weight of rice powder.
상기 콩가루는 쌀분말의 특유의 냄새를 없애고, 고소한 맛을 내기 위하여 추가하며, 콩가루는 상기 혼합원료의 반죽시에 함께 넣고 반죽한다. 상기 콩가루가 10중량부 이상 첨가될 경우는 밀가루의 탄성이 떨어지게 되고, 5중량부 이하로 첨가될 경우에는 고소한 맛이 나지 않는다.The soy flour is added to remove the peculiar smell of rice powder, to give a savory taste, the soy flour is kneaded together when kneading the mixed raw materials. When the soy flour is added 10 parts by weight or more, the elasticity of the wheat flour falls, and when added to 5 parts by weight or less does not taste savory.
지금까지 본 발명은 제시된 실시 예를 참조하여 상세하게 설명이 되었지만 이 분야에서 통상의 지식을 가진 자는 제시된 실시 예를 참조하여 본 발명의 기술적 사상을 벗어나지 않는 범위에서 다양한 변형 및 수정 발명을 만들 수 있을 것이다. 본 발명은 이와 같은 변형 및 수정 발명에 의하여 제한되지 않으며 다만 아래에 첨부된 청구범위에 의하여 제한된다. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art in light of the above teachings. will be. The invention is not limited by these variations and modifications, but is limited only by the claims appended hereto.
10 : 떡볶이 떡 11 : 외피
12 : 충진물10: tteokbokki rice cake 11: shell
12: filling
Claims (3)
(b) 쌀분말 100중량부를 기준으로 물 30~50중량부, 함초분말 1.0 내지 5.0중량부를 혼합하여 반죽하는 혼합반죽단계;
(c) 상기 혼합반죽단계를 거친 떡 조성물을 증기로 쪄서 익히는 증숙단계;
(d) 상기 떡 조성물을 일정 길이의 외피(11)로 형성하고, 육류, 야채, 견과류, 김치, 치즈 중 어느 하나 또는 다중으로 선택한 충진물(12)을 떡 조성물의 내부에 충진하도록 하고, 외피(11)의 양단부를 비틀거나 압착하여 충진물(12)이 들어 있는 내부가 진공상태가 되도록 하는 떡볶이 떡 성형단계;이고,
상기 재료준비단계(a)는, 모시잎을 채취하여 2~3회 세척하여 미세한 분진과 오염물질을 완벽하게 씻어 내어 물에 넣고 섭씨 80~100℃의 물에서 3~5분 이상 살짝 데쳐내어 식힌 후 수분을 짜내고 분쇄하여 모시잎분말을 준비하고,
상기 혼합반죽단계(b)는, 쌀분말 100중량부를 기준으로 상기 모시잎분말을 15 내지 20중량부를 추가로 혼합하여 반죽하는 것인 공지되어진 떡볶이 떡 제조방법에 있어서,
상기 재료준비단계(a)에서는, 콩가루를 준비하고,
상기 혼합반죽단계(b)에서는, 쌀분말 100중량부를 기준으로 상기 콩가루를 5 내지 10중량부를 추가로 혼합하여 반죽하는 것을 특징으로 하는 떡볶이 떡 제조방법.Tteokbokki rice cake manufacturing method (a) soaked non-glutinous rice and glutinous rice in water at a ratio of 9: 1 for 5 to 10 hours, soaked and drained, drained, and then crushed to prepare rice powder, and after drying the seaweed naturally A material preparation step of preparing a hamcho powder;
(b) a mixing kneading step of kneading by mixing 30 to 50 parts by weight of water and 1.0 to 5.0 parts by weight of seaweed powder based on 100 parts by weight of rice powder;
(c) a steaming step of steaming the rice cake composition passed through the mixing dough step and steaming;
(d) forming the rice cake composition into a shell 11 having a predetermined length, and filling one or more selected ones of meat, vegetables, nuts, kimchi, and cheese into the inside of the rice cake composition; Tteokbokki rice cake forming step of twisting or compressing both ends of the 11) so that the inside containing the filling 12 is in a vacuum state;
The material preparation step (a), taking the ramie leaves and wash 2-3 times to completely wash out the fine dust and contaminants into water and boiled in water at 80 ~ 100 ℃ Celsius for 3 to 5 minutes or more to cool. After squeezing and crushing the moisture to prepare a ramie leaf powder,
In the mixing kneading step (b), in the known tteokbokki rice cake method of kneading by mixing 15 to 20 parts by weight of the ramie leaf powder based on 100 parts by weight of rice powder,
In the material preparation step (a), preparing soy flour,
In the mixing kneading step (b), the method for producing tteokbokki rice cake, characterized in that the dough by further mixing 5 to 10 parts by weight of the soy flour based on 100 parts by weight of rice powder.
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| KR20030051095A (en) * | 2001-12-12 | 2003-06-25 | 손성가 | Manufacturing method of broiled dish of sliced rice cake |
| KR100770763B1 (en) * | 2007-09-21 | 2007-10-26 | 주식회사 마뚜레수산 | Ramie rice cake including salicornia herbacea and manufacture method thereof |
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| KR20030051095A (en) * | 2001-12-12 | 2003-06-25 | 손성가 | Manufacturing method of broiled dish of sliced rice cake |
| KR100770763B1 (en) * | 2007-09-21 | 2007-10-26 | 주식회사 마뚜레수산 | Ramie rice cake including salicornia herbacea and manufacture method thereof |
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| CN111149986A (en) * | 2020-01-10 | 2020-05-15 | 芜湖加瑞食品有限公司 | Semi-fermented spicy rice cake and preparation method thereof |
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