KR101239508B1 - Ddukalbi product with glutinous rice cake in core and method for producing the same - Google Patents

Abstract

PURPOSE: A manufacturing method of glutinous rice-rice cake ribs product is provided to give an original glutinousness of glutinous rice cake, to smoothen a reconstitution while cooking unlike existing general rice cake ribs products using retrograded rice cake. CONSTITUTION: A manufacturing method of glutinous rice cake-rice cake ribs comprises the following steps: Preparing a rice cake ribs composition comprising 60-79wt% of pork, 2-5wt% of curing agent, 2-5wt% of confection, 3-7wt% of starch, 2-5wt% of soy sauce, 3-6wt% of garlic, 3-6wt% of onion, 3-6wt% of spring onion, 0.5-2wt% of black sesame, 0.1-0.5wt% of sesame oil, 2-8wt% of other flavoring additives, and glutinous rice cake dough comprising 35-57.4wt% of modified starch, 20-40wt% of purified water, 15-25wt% of rice flour, 3-10wt% of glutinous rice flour, 3-10wt% of starch syrup, 0.5-2wt% of processed starch product, 0.5-2wt% of wheat, 0.5-2wt% of salt, 0.1-1wt% of flavor enhancer; measuring 63-73wt% of the rice cake ribs composition and 27-37wt% of the glutinous rice cake dough; Injecting the rice cake ribs composition to the external skin of a double molding device comprising an external skin and a core part shaped in rice cake for DDeokbokki(rice cakes with a spicy sauce); injecting the glutinous rice cake dough to the core part; and molding the glutinous rice cake dough in a double shaped form; compressing the semi-finished product of the rice cake ribs composition and the glutinous rice cake dough molded in the external skin and the core form; and cutting the compressed semi-finished product and the glutinous rice cake dough in a fixed size; frying the cut semi-finished product at 140deg.C.-180deg.C. for 10-60 seconds; heat-treating the semi-finished product in an oven at 180-250deg.C. for 30-90 seconds for the first time; heat-treating the semi-finished product in steam at 90-110deg.C. for 2-10 minutes for the second time; forming a finished product(A); and freezing the heat-treated glutinous rice cake-rice cake ribs at 25deg.C. below zero - 45deg.C. below zero for 20-40 minutes using a continuous type freezer; and packing the glutinous rice cake-rice cake ribs in a fixed amount. The curing agent contains an acidity regulator, a pigment extracted from cochineal, and sodium nitrite in a ratio of 1wt%:1-2wt%:1wt%:0.01-0.1wt%.

Description

Cheongdeok-teokgalbi products and its manufacturing method {ddukalbi product with glutinous rice cake in core and method for producing the same}

The present invention relates to a glutinous rice cake-Tteokgalbi product and a method for manufacturing the same, more specifically, a core-sheath-shaped wax rice cake having a tteokbokki-shaped tteok-shaped tteokbokki located at the center of the tteokgalbi, It relates to a Tteokgalbi product and a manufacturing method thereof.

Tteokgalbi is one of Korea's representative traditional dishes along with Kimchi, Bibimbap, Bulgogi and Galbi, and it is made by grinding pork or beef ribs finely, pounding it with bat, then seasoning and kneading and baking it in a frying pan or grill. It is soft and nutritious, and is a popular food for both young and old, especially foreigners.

Most Tteokgalbi products on the market are well chopped pork and beef and mixed with various seasonings such as soy sauce, garlic, onion, ginger, sugar, salt, etc. In the form of perforation (filling the composition in the empty hole and mechanically pushed out) by dipping and heat treatment.

These Tteokgalbi meet the diverse global demands of Korean food and consumers, which are being actively promoted by the government. I'm trying to develop in a way.

As a representative example, there are many products that are made by mixing and perforating rice cake pieces in a rice cake rib composition and products wrapped by hand with a rice cake rib composition in rice cake rice cake.

However, in these cases, it takes a lot of effort to make a bite-sized product due to the nature of manual work, and because it uses heat-aged rice cakes that have been heat treated once, it is not easy to restore during cooking. The enemy was not getting a good response.

Accordingly, an object of the present invention is to devise a product that can provide the chewyness and excellent texture of the tteokbokki, while maintaining the unique taste of tteokgalbi in view of the above-mentioned point in a commercially marketed product of the tteokbokki and tteokgalbi. After filling the rice cake dough made with glutinous rice flour and rice powder in the rice cake rib composition in the form of Tteokbokki rice cake, the cake is pressed and cut into bite-sized pieces. To provide a delicious Tteokgalbi and a core-shell-type Tteok-teokgalbi product containing chewy waxy rice cake in the Tteokgalbi and its manufacturing method.

That is, in the present invention, the double-moulding can be filled in the form of tteokbokki in the center of the tteokgalbi composition in the state of the tteokgalbi composition made of pork and the glutinous rice dough made of glutinous rice flour and rice flour, etc. Using the machine, make a semi-finished rice cake ribs with waxed rice cake in the form of Tteokbokki rice cake in the center of Tteokgalbi. Is made by a specific process, unlike the general rice cake ribs manufactured using aging rice cakes, restoring during cooking is smooth and the natural chewy, and to develop a very good texture of rice cake-teokgalbi.

Chalteok-teokgalbi products according to the present invention, one side of the oval or square shape of the tteokbokki rice cake is located in the center of the tteokgalbi to form a core-shell form;

On the basis of 100 parts by weight of the total, the rice cake ribs forming the shell is 63 to 73% by weight, the glutinous rice cake forming the core is made of 27 to 37% by weight;

The Tteokgalbi is 60 to 79.4% by weight of pork, 2 to 5% by weight of salt, 2 to 5% by weight of sugar, 3 to 7% by weight of starch, 2 to 5% by weight of soy sauce, 3 to 6% by weight of garlic, 3 to onions 6 wt%, 3-6 wt% leek, 0.5-2 wt% black sesame seed, 0.1-0.5 wt% sesame oil, and 2-8 wt% other flavoring additives;

The glutinous rice cake is modified starch 35 ~ 57.4% by weight, purified water 20 ~ 40% by weight, rice powder 15 ~ 25% by weight, glutinous rice powder 3.0 ~ 10% by weight, starch syrup 3-10% by weight, starch processed product 0.5-2% by weight, wheat flour 0.5 It is characterized by consisting of-2% by weight, 0.5-2% by weight of salt, 0.1-1% by weight of flavor enhancer.

In addition, the glutinous rice cake-Tteokgalbi product according to the present invention comprises the steps of preparing a Tteokgalbi composition and glutinous dough, respectively;

Each of the prepared tteokgalbi composition and glutinous dough was measured to be 63 to 73% by weight of the tteokgalbi composition, 27 to 37% by weight of the tteokbokki composition, and the tteokgalbi composition to a double molding machine consisting of a core part and an outer skin of tteokbokki. A step of forming a double shape by putting each of the batter into the core part of the outer skin part;

Pressing the semi-finished products of the wax cake dough and the tteokgalbi composition formed into a core and an outer shell shape, and then cutting them to a predetermined size;

The cut semi-finished product is greased with oil at 140 ° C. to 180 ° C. for 10 to 60 seconds, and first heat-treated in an oven at 180 to 250 ° C. for 30 to 90 seconds, and then steamed at 90 to 110 ° C. for 2 to 10 minutes. Forming a finished product by secondary heat treatment; and

The heat-treated glutinous-teokgalbi freeze for 20 to 40 minutes at -25 ~ -45 ℃ with a continuous freezer, and consists of a step of packaging in a predetermined amount.

In addition, the Tteokgalbi composition is a raw material pre-treatment step of thawing frozen pork at 15 ℃ ~ 25 ℃ 12 ~ 24 hours to cut into 1mm ~ 10mm thickness;

Pork 60 ~ 79.4% by weight, Dyeing agent 2-5%, Sugar 2-5%, Starch 3-7%, Soy 2-5%, Garlic 3-6%, Onion 3-6% Sorting and measuring 3-6% by weight of leeks, 0.5-2% by weight of black sesame seeds, 0.1-0.5% by weight of sesame oil, and 2-8% by weight of other seasoning additives;

A first mixing step of preparing the salted meat by putting the salting agent, sugar, soy sauce, garlic, and onion weighed into the pork of the tteokgalbi composition;

Aging process of aging the mixed salted meat in a aging room; And

The aged salted meat consists of a second mixing step of mixing with the starch and seasoning additives, leek, black sesame, sesame oil.

And the glutinous dough is modified starch 35 ~ 57.4% by weight, purified water 20 ~ 40% by weight, rice flour 15-25% by weight, glutinous rice powder 3.0-10% by weight, starch syrup 3-10% by weight, starch processed product 0.5-2% by weight, Weighing process to classify and measure wheat flour 0.5-2% by weight, salt 0.5-2% by weight, flavor enhancer 0.1-1% by weight; and

It consists of a kneading dough process of kneading the kneading dough composition.

The salting agent applied in the present invention is made of a mixture of refined salt, acidity regulator, cochinyl extract pigment and sodium nitrite in a weight ratio of 1: 1 to 2: 1: 0.01 to 0.1, and is mutually combined with an appropriate ratio of these components. It enhances the extraction effect of salt-soluble protein in pork, which is the main component of Tteokgalbi composition by refined salt, and maintains the water capacity of the product by the acidity regulator. The color of the product is improved by the NIL extract and sodium nitrite, and the extraction of salt-soluble protein in pork of pork chops composition helps to improve the flavor of the product during aging.

In addition, the sugar is composed of the same amount of white sugar, soy protein and starch syrup, and improves the flavor of the final product by the role of white sugar and starch syrup, and the role of soy protein to maintain the stability of the product by combining with the fat of pork .

The seasoning additives are made of bread flour, tteokgalbi sauce, beef seasoning powder, ginger powder, pepper powder and flavor enhancers are added in the ratio of 3-4: 4-6: 1: 1: 0.1-0.2: 0.02-0.1, The bread flour increases the moldability of the tteokgalbi, beef seasoning powder is a normal seasoning powder to taste the beef to work with the tteokgalbi sauce, ginger powder, pepper powder and flavor enhancer to increase the flavor of the product, the amount of bread flour Outside the upper limit, the moldability is good, but the soft taste of the tteokgalbi is reduced, so it must be added with other ingredients in a controlled manner. In addition, the tteokgalbi sauce is heat-treated by adding the same amount of sugar, salt, fructose, maltose, soy sauce, onion, garlic, ginger, etc. to enhance the taste of the tteokgalbi, the flavor enhancer may be a conventional nucleic acid-based seasoning. .

As described above, the chalcedok-teokgalbi product according to the present invention is made by a large three-step process of manufacturing the finished tteokgalbi composition and the manufacturing process of the tteokbokki dough, and the process of molding the prepared tteokgalbi composition and the tteokbokki dough to produce a finished product. .

First, look more specifically for the manufacturing process of the tteokgalbi composition as follows.

Preparation of Tteokgalbi Composition

Raw Material Pretreatment Process

After thawing frozen pork at 15 ℃ ~ 25 ℃ for 12 ~ 24 hours, check whether there is any foreign substance in the raw material and cut it into 1mm ~ 10mm thickness.

 [Weighing Process of Raw Material]

In the weighing process of raw materials, the materials are classified and weighed.

That is, 60 to 79.4 weight% of pork sliced to 1 mm to 10 mm thickness, refined salt, acidity regulator, cochinyl extract pigment, and sodium nitrite are mixed at a weight ratio of 1: 1 to 2: 1: 0.01 to 0.1. 2 to 5% by weight of a dyeing agent, 2 to 5% by weight of a sugar consisting of the same amount of white sugar, soy protein and starch syrup, 2 to 5% by weight of soy sauce, 3 to 6% by weight of garlic, 3 to 6% by weight of onion, and starch 3 to 7% by weight, bread flour, tteokgalbi sauce, beef seasoning powder, ginger powder, pepper powder, flavor enhancer is added in the ratio of 3-4: 4-6: 1: 1: 0.1-0.2: 0.02-0.1 2-8 weight% of seasoning additives, 3-6 weight% of leeks, 0.5-2 weight% of black sesame seeds, and 0.1-0.5 weight% of sesame oil are weighed.

 [First Mixing and Aging Process]

The first mixing step in the manufacturing process of the tteokgalbi composition is a step of mixing the minced pork and salt, sugar, soy sauce, garlic, onion in a vacuum mixer for 5-10 minutes, then mixing the mixture in a vacuum 2 By further mixing for 5 minutes, the mixed Tteokgalbi composition is further mixed in a vacuum to make it compact and uniform, thereby improving moldability.

The aging process is carried out for 12-48 hours in the maturing room at 0-10 ° C. after the mixed salted meat is placed in a wagon and covered with vinyl to block air.

At this time, if the aging temperature is lower than 0 ℃ not only frozen, but also the aging is not slow and well, and if the fermentation time exceeds 10 ℃ and the above upper limit range may be denatured through the aging step, aging is the temperature and time It should be made within the scope of.

When you mix the seasoned pork with seasoning and go through the aging process, you can get the deep and tender taste unique to Tteokgalbi.

 Secondary Mixing Process

The second mixing step in the manufacturing process of the Tteokgalbi composition, after mixing the starch and other seasoning additives, and the leek, black sesame, sesame oil, and mixed for 5-10 minutes in the dried salted meat and vacuum At 2-5 minutes again. In this second mixing step, the ingredients are mixed well for 5-10 minutes as in the first mixing step, and then mixed again in a vacuum state for 2-5 minutes to remove the air remaining in the mixture to prepare the tteokgalbi composition. The more compact and uniform, the higher the moldability, the better the appearance and the higher the texture, the better the product quality.

In addition, the manufacturing process of the glutinous rice cake dough in the glutinous rice cake-teokgalbi product according to the present invention consists of the following steps.

Preparation of Wacky Dough

 [Weighing Process of Raw Material]

Modified starch 35 ~ 57.4% by weight, purified water 20-40% by weight, rice flour 15-25%, glutinous rice powder 3-10%, starch syrup 3-10%, starch processed product 0.5-2%, wheat flour 0.5-2% %, Salt 0.5 ~ 2% by weight, flavor enhancer 0.1 ~ 1% by weight to classify.

 [Dough dough process]

The metered material is put into a mixer and kneaded for 5 to 15 minutes.

The modified starch is the main ingredient is tapioca starch, which contributes to enhancing the chewyness of the product, and the glutinous rice flour has the property of sagging, so that the elasticity of the product falls below the upper limit, and the chewyness is less if the content is less than the lower limit. It is preferable to add suitably within the said range according to the ratio of the rice flour and modified starch added.

The above-mentioned tteok-teokgalbi products according to the present invention using the prepared tteokgalbi composition and glutinous rice cake dough are prepared through the following process.

Chakgdok-Tteokgalbi Maker

 [Double Molding Process]

The tteokgalbi composition and waxok dough prepared as described above are pressed and cut to a certain size while molding the tteokbokki dough into a tteokbokki cake shape in the center of the tteokgalbi using a double molding machine.

 [Heat treatment process]

Semi-finished products cut to a certain size are greased for 10 ~ 60 seconds in 140 ℃ ~ 180 ℃ oil.

After the first heat treatment for 30 to 90 seconds in an oven at 180 ~ 250 ℃, the second heat treatment for 2 to 10 minutes in a steam of 90 ~ 110 ℃ to form a finished product, the milking treatment for the specific temperature and time As a result, the savory taste rises and the appearance is fixed, and the original taste of the tteokgalbi is enhanced by the direct-heating treatment in the oven, and the glutinous rice cake is completely gelatinized by the secondary heat treatment under steam to give a chewy texture.

Therefore, care should be taken because when the temperature at the time of lactation is lower than the lower limit, it absorbs much oil and does not ripen well, and otherwise burns when the temperature exceeds the upper limit.

In addition, if the temperature is lower than 180 ℃ during the oven direct treatment, it takes a long time to manufacture and the manufacturing efficiency decreases. If it exceeds 250 ℃, it may be dehydrated. Therefore, it must be processed within the prescribed temperature and time range. The temperature of steam should be over 90 ℃ for the perfect gelatinization of the rice cake, and if the temperature is over 110 ℃, the fat and seasonings of the product will be released and the quality will be degraded. Therefore, the steam should be heat treated at 90 ℃ to 110 ℃ for 2 to 10 minutes.

 [Freezing Process]

The heat-treated glutinous-teokgalbi consists of a process of freezing for 20 to 40 minutes at -25 ~ -45 ℃ with a continuous freezer and packaging in a certain amount.

In the freezing process, the lower the temperature, the better, but it should be processed within the above range due to the manufacturing cost. If the processing time is long, the ice crystal becomes large, so that the meat tissue is destroyed and the quality of the product is reduced during restoration. It must be processed within the above range.

  [Packaging process]

Frozen frozen rice cake-teokgalbi is packaged using a continuous packaging machine according to the product weight.

In case of Tteokgalbi products including the traditional rice cakes, the rice cakes were mixed with rice cakes or already heat-treated rice cakes. At the same time, the eggplant raw material is molded into a double shape of the outer shell and the core at the same time, pressed, cut and heat-treated to a size suitable for eating, filling the center of Tteokgalbi in the form of Tteokbokki, and the outside becomes a delicious Tteokgalbi. It contains chewy glutinous rice cake, so you can eat two kinds of food at the same time, and its new shape makes it more delicious and fun. When the core of the rice cake is not hard and chewy, the original taste of the tteokgalbi and the taste of the chewy rice cake You can taste the unique flavor gin lug.

1 is a perspective view showing the overall shape of the chalchitteok-teokgalbi according to the present invention,
Figure 2 is a schematic illustration showing the internal structure of the chalkkuk-teokgalbi in accordance with the present invention,
3 is a cross-sectional view of the chalkkuk-teokgalbi according to the present invention,
Figure 4 is a process chart showing the manufacturing process of the tteokbokki-Tteokgalbi according to the present invention.

With reference to the accompanying drawings, chalcuk-teokgalbi according to the present invention will be described in detail below.

Chaldduk-teokgalbi (A) according to the present invention, as shown in Figures 1 to 3, one end of the oval or rectangular outer shell 20 is composed of a core 10 located in the center, the outer shell 20 ) Is made of tteokgalbi and the core 10 is located in the shape of the core-skin of the tteokbokki mochi-shaped wax cake.

The tteokgalbi forming the shell 20 is 63 to 73% by weight based on 100 parts by weight of the total, and the wax mochi forming the core 10 is made of 27 to 37% by weight.

Chalcedok-teokgalbi (A) according to the present invention having such a structure, as shown in Figure 4, the preparation process of the tteokgalbi composition consisting of a pretreatment step, a metering step, a first mixing step, a aging step and a second mixing step of the raw material and By measuring the raw material for kwak dough and mixing kneading dough, and each of the prepared tteokgalbi composition and glutinous dough prepared by measuring the total weight of the tteokgalbi composition 63-73% by weight, the glutinous dough 27-37% by weight In the double molding machine consisting of the core portion and the outer skin portion of the tteokbokki mochi form, the tteokgalbi composition is put into the outer shell, the glutinous dough is put into the core portion and molded into a double shape, the wax dough and the tteokgalbi shaped in the form of the core and shell The semi-finished product of the composition is pressed and then cut into a predetermined size, and the cut semi-finished product is oiled in oil of 140 ° C. to 180 ° C. for 10 to 60 seconds, and 30 to 9 in an oven of 180 ° to 250 ° C. After the first heat treatment for 0 seconds, the second heat treatment for 2 to 10 minutes in a steam of 90 ~ 110 ℃ to form a finished product, and the heat treated waxok-teokgalbi 20 ~ 40 at -25 ~ -45 ℃ with a continuous freezer It is prepared by a process of freezing for a minute and packaging in a predetermined amount.

In order to be able to more easily understand the features of the gwakteok-teokgalbi product according to the present invention and a method for producing the same according to the present invention, which are formed in a special structure and manner, one embodiment will be described. It will be apparent to those skilled in the art that the scope is not limited and modifications and variations are possible within the scope of the accompanying claims.

EXAMPLE

First, in order to prepare the Tteokgalbi composition in Chakgdok-Tteokgalbi products, frozen pork was thawed at 20 ° C. for 15 hours and cut into 3mm thickness, and the 75% by weight of the cut pork was weighed, and refined salt, acidity regulator, 2% by weight of a dyeing agent mixed with cochinyl extract pigment and sodium nitrite in a weight ratio of 1: 2: 1: 0.01, 3% by weight of a sugar consisting of the same amount of white sugar, soy protein, and starch, and 5% by weight of starch. , 2% by weight of soy sauce, 3% by weight of garlic, 3% by weight of onions, 3% by weight of green onions, 1% by weight of black sesame seeds, 0.5% by weight of sesame oil, and bread crumbs, rice cakes, beef seasoning powder, ginger powder In addition, the seasonings were prepared by classifying and weighing 2.5% by weight of the other seasoning additives, which were added by adding a seasoning agent of 3: 5: 1: 1: 0.1: 0.05 as a powder and a flavor enhancer.

Weighed prepared pork is put in a vacuum mixer, mixed with a weighing salt and sugar, soy sauce, garlic and onion for 10 minutes, and then mixed for another 3 minutes under vacuum to prepare salted meat. The salted meat was placed in a wagon and covered with vinyl to block air, and then aged for 15 hours in a maturing room at 10 ° C.

To the aged salted meat, weighed starch and seasoning additives, green onions, black sesame seeds, sesame oil was added and mixed for 5 minutes, and then mixed for 3 minutes in a vacuum to prepare a Tteokgalbi composition. The Tteokgalbi composition prepared through this mixing process is completely dense and uniform because the air in the inside completely escaped.

Apart from the Tteokgalbi composition, for modified glutinous dough, modified starch 35 wt%, purified water 30 wt%, rice flour 20 wt%, glutinous rice flour 10 wt%, starch syrup 3 wt%, starch processed product 0.5 wt%, wheat flour 0.5 wt%, salt 0.5 Weighing by weight and 0.5% by weight of flavor enhancer were divided and weighed, and they were put in a mixer and mixed for 10 minutes to prepare a batter dough.

Each of the prepared tteokgalbi composition and glutinous dough was measured to be 70 wt% of tteokgalbi composition, 30 wt% of tteokbokki composition on the basis of the total weight, and the tteokgalbi composition on the double-molding machine consisting of a core portion and an outer skin of tteokbokki. The batter dough was put into the core part, respectively, and formed into an elongated rectangular column having a width of 30 mm of the double shape of the shell-core as viewed in cross section. And the semi-finished product of the elongated square pillar shape of the glutinous dough and tteokgalbi composition formed in the core and the outer shell shape was pressed to a thickness of 15mm, and then cut into 35mm length.

The cut semi-finished product was immersed in 150 ° C. oil for 20 seconds, first heat-treated in an oven at 200 ° C. for 35 seconds, and then heat-treated again for 2 minutes in steam at 90 ° C. to form a finished product. Were frozen at −25 ° C. for 30 min with a continuous freezer and individually packaged for sale.

After baking the finished product in a frying pan and tasting it, the freshness and chewyness of the freshly steamed rice cake is restored as it is, and the chewy taste of the rice cake is added to the original taste of soft and deep rice cake ribs. There was a texture and fun not to taste.

In addition, it was easy to eat due to its size, and the inner part of Tteokgalbi was filled with glutinous rice cakes in the middle, encouraging appetite with an unusual appearance.

The rice cake-Tteokgalbi product according to the present invention is different from the traditional rice cake ribs in which the traditional rice cake was inherent in the rice cake. Together with this rich rice cake ribs, the texture is very good, and it can be mass-produced efficiently with a bite size so that consumers can easily and cheaply taste the taste of glutinous rice cake and rice cake ribs at the same time.

A: Chaldduk-teokgalbi according to the present invention
10: Core
20: sheath

Claims (6)

Tteokbokki rice cake-shaped sticky rice cake is located at the center of the tteokgalbi, elliptical or rectangular in cross-section, to form a core-shell;
On the basis of 100 parts by weight of the total, the rice cake ribs forming the shell is 63 to 73% by weight, the glutinous rice cake forming the core is made of 27 to 37% by weight;
The tteokgalbi is 60 to 79.4% by weight of pork, refined salt, acidity regulator, cochinyl extract pigment and sodium nitrite 2 to 5% by weight of the salt mixture is mixed in a weight ratio of 1: 1 to 2: 1: 0.01 to 0.1 , The same amount of white sugar, soy protein and starch syrup 2-5% by weight, starch 3-7% by weight, soy sauce 2-5% by weight, garlic 3-6% by weight, onion 3-6% by weight, leek 3-6 Weight%, black sesame 0.5-2% by weight, sesame oil 0.1-0.5% by weight, bread powder, tteokgalbi sauce, beef seasoning powder, ginger powder, pepper powder, flavor enhancer 3-4: 4-6: 1: 1: 0.1 ~ 2 to 8% by weight of other seasoning additives which are added at a ratio of 0.2: 0.02 to 0.1;
The glutinous rice cake is modified starch 35 ~ 57.4% by weight, purified water 20 ~ 40% by weight, rice powder 15 ~ 25% by weight, glutinous rice powder 3.0 ~ 10% by weight, starch syrup 3-10% by weight, starch processed product 0.5-2% by weight, wheat flour 0.5 ~ 2% by weight, 0.5-2% by weight of salt, 0.1 ~ 1% by weight of flavor enhancer Chakgduk-Tteokgalbi products. Pork 60 ~ 79.4% by weight, Dyeing agent 2-5%, Sugar 2-5%, Starch 3-7%, Soy 2-5%, Garlic 3-6%, Onion 3-6% , Tteokgalbi composition consisting of 3-6 wt% of leek, 0.5-2 wt% of black sesame seeds, 0.1-0.5 wt% of sesame oil and 2-8 wt% of other seasoning additives, 35-57.4 wt% of modified starch, 20-40 wt% of purified water %, Rice flour 15-25 wt%, Glutinous rice flour 3-10 wt%, Starch syrup 3-10 wt%, Starch processed products 0.5-2 wt%, Wheat flour 0.5-2 wt%, Salt 0.5-2 wt%, Flavor enhancer 0.1- Preparing a batok dough made of 1% by weight, respectively;
Each of the prepared tteokgalbi composition and glutinous dough was measured to be 63 to 73% by weight of the tteokgalbi composition, 27 to 37% by weight of the tteokbokki composition, and the tteokgalbi composition to a double molding machine consisting of a core part and an outer skin of tteokbokki. A step of forming a double shape by putting each of the batter into the core part of the outer skin part;
Pressing the semi-finished products of the wax cake dough and the tteokgalbi composition formed into a core and an outer shell shape, and then cutting them to a predetermined size;
The cut semi-finished product is greased with oil at 140 ° C. to 180 ° C. for 10 to 60 seconds, and first heat-treated in an oven at 180 to 250 ° C. for 30 to 90 seconds, and then steamed at 90 to 110 ° C. for 2 to 10 minutes. Forming a finished product by secondary heat treatment; and
The method of manufacturing a glutinous rice cake-Tteokgalbi characterized in that the heat-treated glutinous-teokgalbi freeze for 20 to 40 minutes at -25 ~ -45 ℃ with a continuous freezer, packaging in a predetermined amount. According to claim 2, The Tteokgalbi composition is a raw material pre-treatment step of thawing frozen pork at 15 ℃ ~ 25 ℃ 12 ~ 24 hours to cut into 1mm ~ 10mm thickness;
Pork 60 ~ 79.4% by weight, Dyeing agent 2-5%, Sugar 2-5%, Starch 3-7%, Soy 2-5%, Garlic 3-6%, Onion 3-6% 3 to 6% by weight of leek, 0.5 to 2% by weight black sesame, 0.1 to 0.5% by weight of sesame oil and 2 to 8% by weight of other seasoning additives;
A first mixing step of preparing the salted meat by putting the salting agent, sugar, soy sauce, garlic, and onion weighed into the pork of the tteokgalbi composition;
Aging process of aging the mixed salted meat in a aging room; And
Method for producing a glutinous rice cake-Tteokgalbi product characterized in that it comprises a second mixing step of mixing the aged salted meat with the starch and seasoning additives, leek, black sesame, sesame oil. The method of claim 3, wherein the first mixing step comprises mixing the minced pork, sugar, soy sauce, garlic and onion in a vacuum mixer for 5-10 minutes, and mixing the mixture in a vacuum state. -A method for producing a glutinous rice cake-characterized in that the step of further mixing for 5 minutes. The method of claim 3, wherein the aging process is prepared by mixing the finished salted meat in a wagon and covered with vinyl to block the air for 12-48 hours in the maturation room of 0-10 ℃, characterized in that the manufacturing of the rice cake-teokgalbi products Way. The method of claim 3, wherein the second mixing step is made by mixing the starch and seasoning additives 5-5 minutes to the matured salted meat and then further mixing for 2-5 minutes in a vacuum waxok-teokgalbi products Manufacturing method.

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