KR101251068B1 - Porous rice cake which includes seasoning and preparation method thereof - Google Patents
Porous rice cake which includes seasoning and preparation method thereof Download PDFInfo
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- KR101251068B1 KR101251068B1 KR1020100120045A KR20100120045A KR101251068B1 KR 101251068 B1 KR101251068 B1 KR 101251068B1 KR 1020100120045 A KR1020100120045 A KR 1020100120045A KR 20100120045 A KR20100120045 A KR 20100120045A KR 101251068 B1 KR101251068 B1 KR 101251068B1
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 56
- 240000007594 Oryza sativa Species 0.000 title 1
- 238000002360 preparation method Methods 0.000 title 1
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- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 기본양념을 한 떡 베이스를 증자 후 통공을 갖도록 성형하여 다공질성 떡을 제조하는 방법 및 상기 방법으로 제조된 다공질성 떡에 대한 것이다. 본 발명의 다공질성 떡은 영양가가 높고, 요리 시 음식의 양념이 잘 배어들어 깊고 풍부한 맛을 내게 된다.The present invention relates to a method for producing a porous rice cake by molding the rice cake base with basic seasoning to have a through hole and a porous rice cake prepared by the method. Porous rice cakes of the present invention is high in nutritional value, and when cooked, the seasoning of the food is soaked to give a deep and rich taste.
Description
본 발명은 양념을 첨가한 떡 베이스를 이용하여 통공을 갖는 떡을 제조하는 방법, 상기 방법에 의하여 제조된 다공질성 떡, 및 상기 다공질성 떡을 이용한 떡국, 떡볶이에 대한 것이다.
The present invention relates to a method for producing rice cakes having a through-hole using a rice cake base with seasoning, a porous rice cake prepared by the method, and a rice cake soup and rice cake rice cake using the porous rice cake.
떡국용 떡, 떡볶이용 떡 등 가래떡은 일정 시간 물에 침지시킨 쌀을 물을 빼고 분쇄한 후, 상기 분쇄된 쌀 분말을 증자하여 호화시킨 다음 성형기에서 압출성형시키는 공정으로 제조된다. 그렇게 제조된 떡은 떡국, 떡볶이 등으로 요리되는데, 이러한 음식은 성인 뿐 아니라 어린이, 청소년 등도 잘 먹는 음식이다. 특히 떡볶이는 어린이, 청소년들이 즐겨 먹는 간식이다.
Rice cake rice cakes such as rice cake for rice cake, rice cake for tteokbokki, etc. are prepared by a process of extruding rice immersed in water for a certain period of time with water, followed by steaming the pulverized rice powder, and then extruding it in a molding machine. The rice cakes thus prepared are cooked with Tteokguk, Tteokbokki, etc., and these foods are foods that are eaten well by adults as well as children. Tteokbokki is a favorite snack for children and teenagers.
그러나 떡볶이에 맛 또는 영양을 더하기 위하여 특정 식재료를 첨가하여 조리하는 경우, 조리 과정이 번거롭거나 어린이들이 거부감을 갖는 문제점이 있었다. 즉, 멸치, 버섯 등을 첨가할 경우 대부분의 어린이들이 시각 또는 후각적으로 거부감을 보였다.
However, when cooking with the addition of certain ingredients to add taste or nutrition to the tteokbokki, there was a problem that the cooking process is cumbersome or children have a rejection. In other words, the addition of anchovy, mushrooms, etc., most children showed a sense of rejection visually or olfactory.
또한 떡볶이, 떡국 등 떡을 이용하여 조리를 할 경우, 양념이 떡에 배어들지 않고, 떡과 양념이 겉도는 현상이 있었다.
In addition, when cooking with rice cakes, such as Tteokbokki, Tteokguk, the seasoning did not soak in rice cakes, there was a phenomenon that the rice cake and the seasoning is out.
이에 본 발명자들은 영양이 높은 재료들을 양념으로 하여, 이를 쌀 분말과 함께 떡으로 제조하는 방법을 연구하던 중, 1차 분쇄된 쌀 분말과 양념을 함께 혼합하면서 2차 분쇄하여 떡 베이스를 제조하고, 상기 떡 베이스를 증자 후 통공을 갖는 다공질 형태로 형성하여 냉장 온도에서 건조할 경우, 맛이 깊으면서도 조리시 양념이 잘 배어드는 떡을 제조할 수 있다는 것을 확인하고 본 발명을 완성하였다.
Therefore, the inventors of the present invention while studying the method of making a rice cake with a high-nutrient ingredients as a seasoning, and the rice powder, the second mill while mixing together the first milled rice powder and seasoning to prepare a rice cake base, When the rice cake base is formed into a porous form having pores after cooking and drying at refrigeration temperature, the rice cake base is confirmed to be able to prepare rice cakes with a deep taste and well seasoned during cooking.
본 발명의 목적은 기본양념이 되어 있고, 조리 시 양념이 잘 배는 떡 및 그 제조방법을 제공하는 것이다.
An object of the present invention is to provide a rice cake and a method for producing the seasoning is well seasoned during cooking.
상기 목적을 달성하기 위하여 본 발명은 1차 분쇄된 쌀 분말에 기본양념을 첨가하여, 2차 분쇄함과 동시에 혼합한 후 증자하여, 통공을 갖는 형상으로 형성하고, 이를 건조하는 다공질성 떡의 제공방법 및 상기 방법을 통하여 제조된 다공질성 떡을 제공한다.
In order to achieve the above object, the present invention adds a basic condiment to the first pulverized rice powder, the second pulverized and mixed at the same time, and then increased to form a shape having a through-hole, to provide a porous rice cake to dry it It provides a method and a porous rice cake prepared through the above method.
본 발명의 방법으로 제조된 다공질성 떡은 양념이 떡에 골고루 배어있어 맛이 뛰어날 뿐 아니라, 영양면에서 훌륭하고, 특히 편식이 심한 어린이들의 영양간식으로 적합하다. 또한 포크 또는 젓가락으로 집었을 때 떡의 통공 내에서 조금씩 흘러나오는 양념은 음식을 더욱 먹음직스럽게 보이게 한다.
Porous rice cakes prepared by the method of the present invention are not only excellent in taste because the sauce is evenly soaked in rice cakes, but also excellent in nutrition, and particularly suitable as a nutritious snack for children with severe unbalance. In addition, the seasoning that slowly flows through the rice cake when picked up with a fork or chopsticks makes the food look more delicious.
도 1은 다공질성 떡의 제조방법을 나타내는 모식도이다.
도 2는 본 발명의 다공질성 떡의 일 실시예를 나타낸다.BRIEF DESCRIPTION OF THE DRAWINGS It is a schematic diagram which shows the manufacturing method of a porous rice cake.
2 shows an embodiment of the porous rice cake of the present invention.
본 발명은 1차 분쇄된 쌀 분말에 기본양념을 첨가하는 단계; 상기 상기 쌀 분말 및 이에 첨가된 기본양념을 2차 분쇄함과 동시에 교반기를 이용하여 혼합하여 떡 베이스를 제조하는 단계;및 떡 베이스를 증자 후 통공을 갖도록 성형하는 단계를 포함하는 다공질성 떡의 제조방법을 제공한다.
The present invention comprises the steps of adding the basic seasoning to the first milled rice powder; Preparing a rice cake base by mixing the rice powder and the basic seasoning added thereto with a second pulverizer and mixing using a stirrer; and forming the rice cake base to have a through hole after increasing the production of a porous rice cake. Provide a method.
본 발명은,According to the present invention,
1) 쌀을 물에 침지하는 단계;1) immersing rice in water;
2) 침지된 쌀에서 여분의 물을 빼는 단계;2) draining excess water from the soaked rice;
3) 상기 쌀을 1차 분쇄하여 쌀 분말을 제조하는 단계;3) first milling the rice to prepare rice powder;
4) 상기 1차 분쇄된 쌀 분말에 기본양념을 첨가하는 단계;4) adding a basic seasoning to the first milled rice powder;
5) 상기 쌀 분말 및 이에 첨가된 기본양념을 2차 분쇄함과 동시에 교반기를 이용하여 혼합하여 떡 베이스를 제조하는 단계;5) preparing a rice cake base by secondary milling the rice powder and the basic seasoning added thereto and mixing them using a stirrer;
6) 상기 떡 베이스를 증자하는 단계;6) increasing the rice cake base;
7) 상기 증자된 떡 베이스를, 통공을 하나 이상 갖도록 성형하는 단계;및7) molding the cooked rice cake base to have at least one through hole; and
8) 성형된 떡을 건조하는 단계를 포함하는 다공질성 떡의 제조방법을 제공한다(도 1).
8) It provides a method for producing a porous rice cake comprising the step of drying the molded rice cake (Fig. 1).
아울러 본 발명은 상기 방법들을 통하여 제조된 다공질성 떡 및 상기 다공질성 떡을 이용한 음식을 제공한다.
In addition, the present invention provides a porous rice cake prepared through the above methods and a food using the porous rice cake.
이하, 본 발명을 설명한다.
Hereinafter, the present invention will be described.
상기 다공질성 떡은 1차 분쇄된 쌀 분말에 기본양념을 첨가하여 2차 분쇄와 함께 이를 혼합하여 떡 베이스를 만들어 제조하는 것이 바람직하다. 떡 내부에 중공을 만들어 여기에 기본양념(요리에 따라 달라지는 양념이 아님)을 넣는 경우 양념이 골고루 분포하지 않고 치우치게 되어 조리시 떡과 양념이 어우러진 맛을 내지 못한다. 또한 쌀을 분쇄하면서 양념도 동시에 분쇄하는, 즉, 1차 및 2차 분쇄로 나누지 않고 쌀과 양념을 한번에 분쇄하면서 섞는 경우 양념이 뭉개져서 식감이 떨어지게 된다.
The porous rice cake is preferably prepared by adding the basic seasoning to the first milled rice powder and mixing it with the second mill to make a rice cake base. If you make a hollow inside the rice cake and put the basic seasoning (not the seasoning that depends on the dish), the seasonings are not evenly distributed and are skewed so that the rice cake and seasoning do not taste when cooked. In addition, seasoning is also simultaneously crushed while the rice is crushed, that is, when the rice and seasonings are mixed at one time without being divided into primary and secondary crushing, the seasonings are crushed and the texture is degraded.
즉, 기본양념을 쌀 분말과 혼합하여 혼합물인 떡 베이스로 만들고, 상기 떡 베이스를 증자 후 통공을 갖도록 성형하여, 떡볶이, 떡국 등으로 조리 시, 고추장 양념, 사골 국물 등 요리의 주된 양념이 통공으로 주입되어 떡과 배게 하는 것이다.
That is, the basic seasoning is mixed with rice powder to make a rice cake base which is a mixture, and the rice cake base is molded to have a through-hole after cooking, and when cooked with tteokbokki and rice cake soup, the main seasoning of dishes such as gochujang seasoning, bone bone soup, etc. It is infused with rice cake and pillow.
상기 단계 1)의 쌀은 세미한 쌀이 바람직하다. 쌀을 세미한 후 30 내지 90 ℃의 물에 침지하는데, 이때 쌀이 충분히 물을 흡수하기 위하여는 30 분 내지 90 분간 침지하는 것이 바람직하다.
The rice of step 1) is preferably a semi-rice. After rinsing the rice, it is immersed in water of 30 to 90 ℃, it is preferable to immerse for 30 minutes to 90 minutes in order for the rice to sufficiently absorb the water.
그 후, 상기 단계 2)와 같이 침지된 쌀을 체 등에 받혀 여분의 물을 뺀다. 이때 물을 빼는 시간은 10 분 내지 40분 정도가 바람직한데, 물을 충분히 빼지 않으면 쌀 분말을 제조 시 물이 생겨 이를 제거하는 별도의 시간이 필요하게 되고, 물을 너무 오래 빼는 경우 불은 쌀이 다시 마르게 되어 식감이 떨어진다. 그러나 물을 빼는 시간은 쌀의 양, 체 등 도구의 형태 및 크기 등에 따라 달라질 수 있으며 당업자는 이를 적절히 조절할 수 있을 것이다.
Thereafter, the soaked rice as in step 2) is subjected to a sieve or the like to drain excess water. At this time, the time for draining water is preferably about 10 to 40 minutes. If the water is not sufficiently drained, water is produced when the rice powder is manufactured, and a separate time is required to remove the water. It dries up and the texture is poor. However, the time to drain the water may vary depending on the type and size of the tool, such as the amount of rice, sieve, and those skilled in the art will be able to control this properly.
상기 단계 3)의 쌀 분말은 떡으로 제조하기에 적합한 크기를 갖는다. 상기 쌀 분말의 크기는 60~250 메쉬(mesh)인 것이 바람직하고, 80~200 메쉬인 것이 더욱 바람직하며, 더더욱 바람직하게는 80~150 메쉬이다.
The rice powder of step 3) has a size suitable for making rice cakes. The size of the rice powder is preferably from 60 to 250 mesh (mesh), more preferably from 80 to 200 mesh, even more preferably from 80 to 150 mesh.
상기 단계 4)의 기본양념은 특정 재료에 한정되는 것은 아니나 편식이 심한 어린이들이 일반적으로 싫어하는 멸치, 홍합, 양파, 버섯 등을 포함하는 것이 효과적이다. 상기 기본양념의 재료는 분말 상태인 것이 바람직하다. 상기 멸치, 홍합, 양파, 버섯 등을 이용하여 기본양념으로 하는 경우, 깊은 맛이 나면서 특유의 향이 적어 어린이들의 거부감을 피할 수 있으며 영양면에서도 훌륭한 장점이 있다. The basic seasoning of step 4) is not limited to a specific material, but it is effective to include anchovies, mussels, onions, mushrooms, etc., which are generally disliked by children with severe unbalance. The material of the basic seasoning is preferably in a powder state. When using the anchovies, mussels, onions, mushrooms, etc. as a basic seasoning, there is a peculiar flavor while having a unique flavor to avoid the rejection of children and has excellent benefits in terms of nutrition.
그러나 고추, 마늘, 파 등은 기본 양념에 첨가하지 않고, 본 발명의 다공질성 떡을 이용하여 음식을 할 때 음식 재료로서 첨가하는 것이 최종적인 요리의 맛 및 식감에 유리하다. 즉, 상기 기본양념은 말 그대로 강한 향 및 맛을 피하면서도 감칠맛과 깊은 맛을 내는 베이스 역할을 하기 위한 것이어서, 고추, 마늘, 파 등을 기본양념에 첨가할 경우 이들의 맛과 향이 너무 강하거나(예컨대 마늘), 다공질성 떡의 증자 및 형성 과정에서 너무 오래 열이 가해져 재료의 풍미가 떨어지게 된다(예컨대 고추, 파 등). 또한 고추, 파와 같이 색깔이 선명한 채소는 떡으로 제조 시 색깔이 점점이 떡에 박혀 시각적으로 바람직하지 않았다.
However, red pepper, garlic, leeks, etc. are not added to the basic seasoning, and when the food is prepared using the porous rice cake of the present invention, it is advantageous to add the food ingredients as a food ingredient and texture. That is, the basic seasonings are literally intended to serve as a base for umami and deep taste while avoiding strong aromas and flavors, and when the pepper, garlic, green onions, etc. are added to the basic seasonings, their taste and aroma are too strong ( For example, garlic), porous rice cakes, and during the formation process, heat is applied for too long to reduce the flavor of the ingredients (such as red pepper, green onion, etc.). In addition, vegetables with bright colors, such as red peppers and green onions, were not visually desirable because they became more and more embedded in the rice cakes.
바람직하게는 상기 단계 4)의 기본양념은 멸치분말, 홍합분말, 양파분말 및 버섯분말을 포함하는 것이 바람직하며, 더욱 바람직하게는 상기 멸치분말, 홍합분말, 양파분말 및 버섯분말은 1 : 1~2 : 1~3 : 0.5~1의 질량비로 포함되고, 더더욱 바람직하게는 상기 멸치분말, 홍합분말, 양파분말 및 버섯분말은 1 : 1.5 : 1.5 : 1 의 질량비로 포함된다. 당업자는 수요자의 취향에 따라 상기 범위 내에서 적절한 양념 비율을 선택할 수 있으며, 멸치의 비율이 이보다 높으면 어린이들은 거부감을 느꼈다.
Preferably the basic seasoning of step 4) comprises anchovy powder, mussel powder, onion powder and mushroom powder, more preferably the anchovy powder, mussel powder, onion powder and mushroom powder is 1: 1 ~ It is contained in the mass ratio of 2: 1-3: 0.5-1, More preferably, the anchovy powder, mussel powder, onion powder, and mushroom powder are contained in the mass ratio of 1: 1.5: 1.5: 1. A person skilled in the art can select a suitable seasoning ratio within the above range according to the taste of the consumer, and when the anchovy ratio is higher than this, the children felt rejected.
상기 단계 4)에 있어서, 상기 1차 분쇄된 쌀 분말과 기본양념은, 쌀 분말 100 중량부에 대하여, 기본양념 5 내지 25 중량부로 첨가되는 것이 바람직하며, 더욱 바람직하게는 쌀 분말 100 중량부에 대하여 기본양념 8 내지 21 중량부로 첨가되고, 더더욱 바람직하게는 기본양념 15 내지 21 중량부로 첨가된다.
In the step 4), the primary milled rice powder and the basic seasoning is preferably added in an amount of 5 to 25 parts by weight of the basic seasonings, and more preferably 100 parts by weight of the rice powder, based on 100 parts by weight of the rice powder. It is added in an amount of 8 to 21 parts by weight of the basic seasoning, and more preferably in an amount of 15 to 21 parts by weight of the basic seasoning.
상기 단계 6)에 있어서, 떡 베이스는 5 ~ 20분간 증자되는 것이 바람직하며, 더더욱 바람직하게는 5 ~ 15분간 증자되며, 더더욱 바람직하게는 10분간 증자된다.
In step 6), the rice cake base is preferably increased for 5 to 20 minutes, even more preferably for 5 to 15 minutes, even more preferably for 10 minutes.
증자된 떡 베이스는 성형기에 넣어 떡볶이, 떡국용 떡, 떡꼬치용 떡, 가래떡 등으로 성형하게 된다.
The cooked rice cake base is put into a molding machine and is formed into rice cakes, rice cakes for rice cakes, rice cakes for rice cake skewers, and rice cakes.
이 때, 증자된 떡 베이스는 통공을 하나 이상 갖도록 성형한다. 상기 성형은 몰드를 이용하여 하는 것이 일반적이며, 예컨대 통공을 하나 이상 포함하는 몰드를 갖는 떡 성형기를 이용하여 제조할 수 있다(도 2). 그러나 떡에 통공을 만들면 족하며, 본 발명이 통공을 만드는 방법에 제한되는 것은 아니다. 또한 성형 후 원통형상(가래떡, 떡볶이떡 모양 등)의 다공질성 떡을 잘라서 떡국떡으로 이용할 수도 있다.
At this time, the cooked rice cake base is molded to have at least one through-hole. The molding is generally performed using a mold, for example, it can be produced using a rice cake molding machine having a mold including at least one through hole (FIG. 2). However, it is sufficient to make the through holes in the rice cake, and the present invention is not limited to the method of making the through holes. After molding, the porous rice cakes having a cylindrical shape (such as sputum rice cake and rice cake rice cake) can be cut and used as a rice cake soup.
상기 통공은 지름이 1 내지 5 mm인 것이 바람직하며, 더욱 바람직하게는 상기 통공은 지름이 2내지 3 mm 이다. 통공의 크기가 5 mm를 초과하는 경우 통공이 눈에 보이게 되는데, 이에 거부감을 느끼는 사람들이 있었으며, 전체적인 식감 역시 떨어지는 것으로 나타났다. 또한 일반적인 가래떡을 기준으로(단면의 지름 22 mm), 상기 다공질성 떡은 통공을 13 개 내지 18 개 갖는 것이 바람직하며, 특히 통공을 15 내지 17개 갖는 것이 더욱 바람직하였다.
Preferably, the through hole has a diameter of 1 to 5 mm, more preferably the through hole has a diameter of 2 to 3 mm. When the size of the through hole exceeds 5 mm, the through hole is visible, and some people have a feeling of rejection. In addition, based on the general sputum rice cake (22 mm in diameter), the porous rice cake preferably has 13 to 18 through holes, and more preferably 15 to 17 through holes.
성형된 떡은 건조단계를 거치게 되는데, 이때 건조는 냉장 온도에서 이루어지는 것이 떡이 더욱 쫄깃하게 되므로 바람직하다. 바람직하게는 상기 냉장 온도는 3~7 ℃이며, 더욱 바람직하게는 5 ℃이다. 이때 냉장 시간은 10~ 48 시간이 바람직하며, 더욱 바람직하게는 10~ 42 시간이다. 상기 건조가 상온에서 이루어지거나 열풍건조로 이루어지는 경우 떡 외부의 수분이 과도하게 마르게 되는데, 이 경우 떡을 이용하여 요리 시, 떡 표면이 건조하고 딱딱해 음식이 겉돌게 되고 요리 시 첨가한 양념(예컨대 떡볶이의 경우 떡볶이 양념 등)이 떡에 효과적으로 배어들지 못하게 된다.
Molded rice cake is subjected to a drying step, the drying is preferably made at the refrigeration temperature because the rice cake becomes more chewy. Preferably the said refrigeration temperature is 3-7 degreeC, More preferably, it is 5 degreeC. At this time, the refrigeration time is preferably 10 to 48 hours, more preferably 10 to 42 hours. When the drying is performed at room temperature or hot air drying, the moisture on the outside of the rice cake becomes excessively dry. In this case, when cooking using the rice cake, the surface of the rice cake is dried and hard, so that the food turns out and the seasoning added during cooking. In case of Tteokbokki, Tteokbokki seasoning, etc., will not be soaked into the rice cake effectively.
즉, 본 발명의 떡 베이스는 5 ~ 20분간 증자 후 냉장 상태에서 건조됨으로써, 떡 자체가 수분을 유지하여 촉촉하면서도 쫄깃쫄깃한 질감을 갖게 된다. 20분을 초과하여 증자하는 경우 조리된 다공질성 떡을 이용하여 요리시, 떡이 쉽게 풀어져 쫄깃한 맛이 떨어지게 된다. 또한 5~20분간의 증자는 다공질성 떡이 후에 요리시 가열되는 시간까지 고려하면, 양념이 제맛을 내기에 가장 적절한 시간이기도 하다.
That is, the rice cake base of the present invention is dried in a refrigerated state after cooking for 5 to 20 minutes, so that the rice cake itself has moisture to have a moist and chewy texture. In case of cooking for more than 20 minutes, when cooking using cooked porous rice cake, the rice cake is easily loosened and the chewy taste falls. In addition, the 5 to 20 minutes of cooking is the most appropriate time for seasoning, considering the time when the porous rice cake is heated during cooking.
상기 단계 4)의 기본양념은 말 그대로 기본양념이나, 다양한 입맛 및 취향을 가진 신세대들 및 어린이들의 수요에 맞추어, 당업자는 특이한 맛과 향을 내는 양념을 추가로 첨가하여, 특정 맛을 가진 다공질성 떡을 제조할 수 있다. 예컨대, 당업자는 소고기 농축액, 사골 농축액, 카레 분말, 조개 분말, 북어 분말, 돈까스 분말, 전지분유, 치즈, 어묵 등을 첨가할 수 있다. 이 경우, 다공질성 떡은 각각 소고기맛 다공질성 떡, 사골맛 다공질성 떡, 카레맛 다공질성 떡, 조개맛 다공질성 떡, 북어맛 다공질성 떡, 돈까스맛 다공질성 떡, 우유맛 다공질성 떡, 치즈맛 다공질성 떡, 어묵맛 다공질성 떡이 된다.
The basic seasoning of step 4) is literally a basic seasoning, but according to the needs of new generations and children with various tastes and tastes, those skilled in the art may add seasonings having a specific taste and aroma, and have a specific taste. Rice cakes can be prepared. For example, those skilled in the art can add beef concentrate, beef bone concentrate, curry powder, shellfish powder, bookfish powder, pork cutlet powder, whole milk powder, cheese, fish cake and the like. In this case, the porous rice cake is a beef-flavored rice cake, a bone bone porous rice cake, a curry-flavored rice cake, a clam-flavored rice cake, a boiled-fish rice cake, a pork cutlet rice cake, a milk-flavored rice cake, and a cheese. It becomes taste porous rice cake, fish cake taste porous rice cake.
본 발명은 상기 방법들을 통하여 제조된 다공질성 떡 및 상기 다공질성 떡을 이용한 음식을 제공하는데, 상기 음식은 떡국, 떡꼬치, 라볶이 또는 떡볶이 등인 것이 바람직하나 이에 한정되는 것은 아니다.
The present invention provides a porous rice cake prepared through the above methods and a food using the porous rice cake, wherein the food is preferably rice cake soup, rice cake skewer, rabokki or tteokbokki, but is not limited thereto.
이하, 본 발명을 다음의 실시예 및 실험예에 의해 보다 상세하게 설명한다. 단, 하기 실시예 및 실험예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.
<실시예 1-1 내지 1-6><Examples 1-1 to 1-6>
멸치분말, 홍합분말, 양파분말 및 버섯분말을 1 : 1.5 : 1.5 : 1의 비율로 혼합한 기본양념을 준비하였다. Anchovy powder, mussel powder, onion powder and mushroom powder were prepared in a basic seasoning mixture of 1: 1.5: 1.5: 1.
침지 후 물을 빼고 1차 분쇄를 거친 쌀 분말을 상기 기본양념과 하기 표 1의 비율로 혼합, 2차 분쇄하여 떡 베이스를 제조하였다. 상기 떡 베이스를 10분간 증자한 후 떡국떡 모양으로 성형하고 5 ℃에서 30 시간 건조시켜 떡국떡을 만들었다(실시예 1-1 내지 1-6).
After immersion, water was removed and the rice powder subjected to the first crushing was mixed in the ratio of the basic seasoning and the following Table 1, and then crushed twice to prepare a rice cake base. The rice cake base was cooked for 10 minutes and then shaped into rice cake soup and dried at 5 ° C. for 30 hours to make rice cake soup (Examples 1-1 to 1-6).
<실험예 1><Experimental Example 1>
상기 실시예 1-1 내지 1-6의 떡국떡으로 떡국을 만들고, 또한 시판되는 떡국떡을 이용하여 동일한 방법으로 떡국을 만들었다(비교예 1). 상기 실시예 1-1 내지 1-6 및 비교예 1을 관능검사에 이용하였다. 패널은 8세 ~ 35세의 남녀 40 명을 대상으로 하였으며, 맛, 색깔, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
The rice cake soup was made with the rice cake soup of Examples 1-1 to 1-6, and rice cake soup was also made in the same manner using a commercial rice cake soup (Comparative Example 1). Examples 1-1 to 1-6 and Comparative Example 1 were used for the sensory test. The panel included 40 men and women aged 8 to 35 years and examined taste, color, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no. , 1 point-I hate it very much.
그 결과, 쌀 분말 100 중량부에 대하여, 기본양념은 5 내지 25 중량부로 첨가되는 것이 맛과 향이 모두 좋았으며, 특히 8 내지 21 중량부가 더욱 좋았다(표 2).
As a result, with respect to 100 parts by weight of the rice powder, the basic seasoning was added in 5 to 25 parts by weight of both the taste and flavor was good, especially 8 to 21 parts by weight was better (Table 2).
<실시예 2-1 내지 2-8><Examples 2-1 to 2-8>
상기 실험예 1에서 관능검사 결과가 좋았던 실시예 1-5의 쌀 분말, 기본양념의 조성으로 떡 베이스를 제조한 후, 이를 증자한 후 떡볶이떡 모양으로 성형하고 5 ℃ 또는 상온에서 15 시간 건조시켜 떡볶이떡을 제조하였다(실시예 2-1 내지 2-8, 표 3).
After preparing the rice cake base in the composition of the rice powder, the basic seasoning of Example 1-5, the sensory test result was good in Experimental Example 1, and then it was formed into a rice cake rice cake shape and dried for 15 hours at 5 ℃ or room temperature Tteokbokki rice cake was prepared (Examples 2-1 to 2-8, Table 3).
<실험예 2><Experimental Example 2>
상기 실시예 2-1 내지 2-8의 떡볶이떡을 이용하여 떡볶이를 만들었다. 또한 시판하는 쌀떡볶이를 구입하여 동일한 방법으로 떡볶이를 만들었다(비교예 2). 상기 실시예 2-1 내지 2-8 및 비교예 1을 관능검사에 이용하였다. 패널은 8세 ~ 35세의 남녀 40 명을 대상으로 하였으며, 맛, 모양, 향을 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다.
Tteokbokki was made using the tteokbokki rice cakes of Examples 2-1 to 2-8. In addition, the purchase of a commercial rice cake tteokbokki was made in the same way (Comparative Example 2). Examples 2-1 to 2-8 and Comparative Example 1 were used for the sensory test. The panel included 40 men and women aged 8 to 35 years and examined taste, shape, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no. , 1 point-I hate it very much.
그 결과, 15분 내지 20분 증자 후 냉장 온도에서 건조시킨 떡이 맛과 모양이 좋았으며, 향은 유의한 차이가 없었다. 40분 증자시킨 경우 모양이 다소 퍼지는 경향이 있었고, 상온에서 건조시킨 떡의 경우 경우 떡 표면이 딱딱하다는 의견이 있었다(표 4). 그러므로 20분 이하로 증자하는 것이 떡이 퍼지지 않고 모양을 유지하는데 바람직하며, 증자 후 냉장 온도에서 건조하는 것이 떡의 촉촉함과 쫄깃함을 유지하는데 유리한 것으로 확인되었다.
As a result, the rice cake dried at the refrigeration temperature after the increase of 15 minutes to 20 minutes had a good taste and shape, and there was no significant difference in the aroma. In case of 40-minute increase, there was a tendency to spread the shape slightly, and in the case of rice cake dried at room temperature, there was an opinion that the surface of rice cake was hard (Table 4). Therefore, it is preferable to increase the steam at 20 minutes or less to maintain the shape without spreading the rice cake, and drying at the refrigerating temperature after the steaming has been found to be advantageous in maintaining the moistness and chewyness of the rice cake.
<실시예 3-1 내지 3-26><Examples 3-1 to 3-26>
실험예 2에서 가장 맛이 좋은 것으로 확인된 실시예 2-1의 방법으로 다공질성 떡을 제조하였다. 즉, 침지 후 물을 빼고 1차 분쇄를 거친 쌀 분말 100 중량부에 대하여, 멸치분말, 홍합분말, 양파분말 및 버섯분말을 1 : 1.5 : 1.5 : 1 로 혼합한 기본양념 21 중량부를 준비하고, 이들 쌀 분말과 기본양념을 혼합, 2차 분쇄하여 떡 베이스를 제조하였다. 상기 떡 베이스를 15 분간 증자한 후 통공을 하나 이상 갖는 몰드를 포함하는 가래떡 성형기를 이용하여, 하기 표 5의 통공 조건을 갖는 가래떡 모양(단면의 지름 22 mm)으로 성형하고(실시예 3-1 내지 3-26), 5 ℃에서 15 시간 건조하였다(표 5).
A porous rice cake was prepared by the method of Example 2-1, which was found to be the most delicious in Experimental Example 2. That is, with respect to 100 parts by weight of rice powder subjected to primary grinding after immersion, water, anchovy powder, mussel powder, onion powder and mushroom powder were prepared in 21 parts by weight of basic seasoning mixed with 1: 1.5: 1.5: 1, The rice powder and the basic seasoning were mixed and secondaryly ground to prepare a rice cake base. After increasing the rice cake base for 15 minutes, using a rice cake forming machine including a mold having one or more holes, the rice cake base was molded into a rice cake shape having a hole condition of Table 5 (diameter of cross section 22 mm) (Example 3-1 To 3-26), and dried at 5 ° C. for 15 hours (Table 5).
<실험예 3><Experimental Example 3>
상기 실시예 3-1 내지 3-26의 떡을 이용하여 떡국을 만들었다(실시예 3-1 내지 3-26, 단면의 지름 22 mm). 대조군으로는 통공이 없는 것을 제외하고 상기 실시예 3-1 내지 3-26과 동일한 조건으로 만든 떡국 떡(비교예 3-1)과 시판 떡국 떡(비교예 3-2)를 이용하여 떡국을 만들어 사용하였다. 상기 실시예 3-1 내지 3-26 및 비교예 3-1 및 3-2를 관능검사에 이용하였다. 패널은 12세 ~ 40세의 남녀 40 명을 대상으로 하였으며, 맛, 모양, 향 및 전체적인 선호도를 5점 척도법으로 조사하였다: 5점-매우 좋다, 4점-좋다, 3점-보통이다, 2점-싫다, 1점-매우 싫다. Rice cake soup was made using the rice cakes of Examples 3-1 to 3-26 (Examples 3-1 to 3-26, 22 mm in diameter in cross section). A rice cake soup was made using the rice cake soup (Comparative Example 3-1) and commercial rice cake soup (Comparative Example 3-2) made under the same conditions as in Examples 3-1 to 3-26, except that there was no through-hole as a control. Used. Examples 3-1 to 3-26 and Comparative Examples 3-1 and 3-2 were used for the sensory test. The panel included 40 men and women aged between 12 and 40 years, and examined taste, shape, aroma, and overall preference on a five-point scale: 5 points-very good, 4 points-good, 3 points-normal, 2 Dot-I hate it, 1 point-I hate it.
그 결과, 통공의 지름이 1-5 mm, 통공의 개수가 13개 내지 18개인 떡국 떡의 맛과 선호도가 높았다. 특히, 통공의 지름이 2-3 mm, 통공의 개수가 15 내지 17 개인 떡국 떡이 제일 맛과 선호도가 높았다. 통공의 지름이 5 mm를 초과하는 경우, 통공이 눈에 보이게 되어 시각적으로 거부감을 일으켰으며, 통공이 너무 많을 경우 통공 내 양념이 너무 많이 주입되어 미감이 떨어졌다(표 6).
As a result, the taste and preference of the rice cake rice cake with a diameter of 1-5 mm and the number of through holes 13 to 18 were high. In particular, Tteokguk rice cakes having a diameter of 2-3 mm and a number of through holes of 15 to 17 had the highest taste and preference. When the diameter of the through hole exceeds 5 mm, the through hole becomes visible, causing visual rejection, and when there are too many through holes, too much seasoning is injected into the hole, resulting in a poor taste (Table 6).
Claims (10)
2) 침지된 쌀에서 여분의 물을 빼는 단계;
3) 상기 쌀을 1차 분쇄하여 쌀 분말을 제조하는 단계;
4) 상기 1차 분쇄된 쌀 분말에 멸치, 홍합, 양파 및 버섯이 1 : 1~2 : 1~3 : 0.5~1의 질량비로 포함된 기본양념을 첨가하는 단계;
5) 상기 쌀 분말 및 이에 첨가된 기본양념을 2차 분쇄함과 동시에 교반기를 이용하여 혼합하여 떡 베이스를 제조하는 단계;
6) 상기 떡 베이스를 15~20분간 증자하는 단계;
7) 상기 증자된 떡 베이스를, 2~3 mm의 지름을 갖는 통공을 13~18 개 갖도록 성형하는 단계;및
8) 성형된 떡을 3~7 ℃에서 10~42 시간 동안 건조하는 단계를 포함하는 다공질성 떡의 제조방법.
1) immersing rice in water;
2) draining excess water from the soaked rice;
3) first milling the rice to prepare rice powder;
4) adding the basic seasoning, anchovy, mussels, onions and mushrooms to the primary milled rice powder in a mass ratio of 1: 1 to 2: 1 to 3: 0.5 to 1;
5) preparing a rice cake base by secondary milling the rice powder and the basic seasoning added thereto and mixing them using a stirrer;
6) increasing the rice cake base for 15 to 20 minutes;
7) molding the cooked rice cake base to have 13 to 18 through holes having a diameter of 2 to 3 mm; and
8) A method of manufacturing a porous rice cake comprising the step of drying the molded rice cake at 3 ~ 7 ℃ for 10 to 42 hours.
상기 단계 4)의 기본양념은 멸치, 홍합, 양파 및 버섯으로 구성된 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Basic seasoning of step 4) is a method of producing a porous rice cake, characterized in that consisting of anchovy, mussels, onions and mushrooms.
상기 단계 4)의 기본양념은 멸치, 홍합, 양파 및 버섯이 1 : 1.5 : 1.5 : 1의 질량비로 포함되는 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Basic seasoning of step 4) is anchovies, mussels, onions and mushrooms method of producing a porous rice cake, characterized in that it comprises a mass ratio of 1: 1.5: 1.5: 1.
상기 단계 4)는 쌀 분말 100 중량부에 대하여, 기본양념을 5 내지 25 중량부 첨가하는 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Step 4) is a method for producing a porous rice cake, characterized in that 5 to 25 parts by weight of the basic condiments, based on 100 parts by weight of rice powder.
상기 단계 4)는 쌀 분말 100 중량부에 대하여, 기본양념을 8 내지 21 중량부 첨가하는 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Step 4) is a method for producing a porous rice cake, characterized in that for adding to 100 parts by weight of rice powder, 8 to 21 parts by weight of the basic seasoning.
상기 단계 4)의 기본양념은 고추, 마늘 및 파를 포함하지 않는 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Basic seasoning of step 4) is a method of producing a porous rice cake, characterized in that it does not contain pepper, garlic and green onions.
상기 단계 8)은 5 ℃에서 건조하는 것을 특징으로 하는 다공질성 떡의 제조방법.
The method of claim 1,
Step 8) is a method for producing a porous rice cake, characterized in that the drying at 5 ℃.
상기 단계 7)의 통공은 15 내지 17개인 것을 특징으로 하는 다공질성 떡의 제조 방법.
The method of claim 1,
The through-holes of step 7) is a method for producing a porous rice cake, characterized in that 15 to 17.
A porous rice cake prepared by the method of any one of claims 1 to 8.
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| KR19990019574U (en) * | 1997-11-20 | 1999-06-15 | 김원규 | Tteokbokki rice cake with a hole inside |
| KR20080002232U (en) * | 2006-12-23 | 2008-06-26 | 유현덕 | a stick of rounded rice cake inclusive of red pepper powder onion powder garlic powder |
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| KR19990019574U (en) * | 1997-11-20 | 1999-06-15 | 김원규 | Tteokbokki rice cake with a hole inside |
| KR20080002232U (en) * | 2006-12-23 | 2008-06-26 | 유현덕 | a stick of rounded rice cake inclusive of red pepper powder onion powder garlic powder |
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