KR101309065B1 - How to make a sause for Toppokki - Google Patents
How to make a sause for Toppokki Download PDFInfo
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- KR101309065B1 KR101309065B1 KR1020110075776A KR20110075776A KR101309065B1 KR 101309065 B1 KR101309065 B1 KR 101309065B1 KR 1020110075776 A KR1020110075776 A KR 1020110075776A KR 20110075776 A KR20110075776 A KR 20110075776A KR 101309065 B1 KR101309065 B1 KR 101309065B1
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- red pepper
- aging
- tteokbokki
- sauce
- powder
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- 230000032683 aging Effects 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 22
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 19
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 19
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 5
- 239000006188 syrup Substances 0.000 claims abstract description 5
- 235000020357 syrup Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000019503 curry powder Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 4
- 235000019654 spicy taste Nutrition 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000004576 sand Substances 0.000 abstract description 2
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 description 7
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000006240 Linum usitatissimum Species 0.000 description 1
- 235000004431 Linum usitatissimum Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 240000005499 Sasa Species 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000003631 expected effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 떡볶이용 소스 제조방법을 개시한다.
본 발명은, 20Kg의 떡볶기용 소스의 제조를 기준으로 하여, 진간장1.3Kg, 물엿9Kg, 고춧가루3Kg, 청양 고춧가루20∼75g, 미원100g, 백후추90g, 쇠고기 다시다360g, 생강가루40g, 천연사이다640g, 간마늘1Kg, 고추장1Kg, 맛술150g, 포도주150g, 설탕2.5Kg의 재료를 준비하는 재료 준비단계와; 상기 준비된 재료를 소정크기의 통에 담고 골고루 섞일 수 있도록 젓는 혼합단계와; 상기 혼합된 재료가 담기 통을 밀폐시키고 이를 24∼48시간 실온에서 숙성시키는 제1차 숙성단계와; 상기 1차 숙성된 재료를 개방시키고 다시 고르게 저어 혼합시키고 이를 밀폐하여 7∼10일간 실온에서 숙성시키는 제2차 숙성단계;를 거쳐 제조되는 것을 특징으로 하는 것으로서, 다양한 재료를 혼합하여 복수의 숙성 과정을 거친 것이기 때문에 매우 감칠맛나는 소스를 제공할 수 있을 뿐만 아니라 이에 더하여 청량 고춧가루의 첨가량 조절에 따라 매운 맛을 조절할 수 있도록 함으로써 다양한 연령대가 모두 만족할 수 있는 떡볶이를 제공할 수 있게된다. The present invention discloses a method for preparing tteokbokki sauce.
The present invention, based on the production of 20Kg Tteokbokki Sauce, soy sauce 1.3Kg, starch syrup 9Kg, red pepper powder 3Kg, Cheongyang red pepper powder 20-75g, 100g of wheat, 90g of white pepper, 360g of beef powder, 40g of ginger powder, natural sand 640g A material preparation step of preparing ingredients of liver garlic 1Kg, red pepper paste 1Kg, taste liquor 150g, wine 150g, and sugar 2.5Kg; A mixing step of putting the prepared material in a container of a predetermined size and stirring the mixture to be evenly mixed; A first aging step in which the mixed material seals the container and is aged at room temperature for 24 to 48 hours; It is characterized in that it is manufactured through a second aging step of opening the first matured material and stir again and evenly mixing and sealing it to ripen at room temperature for 7 to 10 days, a plurality of aging process by mixing a variety of materials Because it is rough, not only can provide a very savory sauce, but also it can adjust the spicy taste according to the addition amount of the chilled red pepper powder to provide a tteokbokki that can satisfy all ages.
Description
본 발명은 떡볶이용 소스제조방법에 관한 것으로서, 보다 상세하게는 남녀노소 누구나 맛있게 섭취 가능할 뿐만 아니라 매운정도의 차이를 조절할 수 있도록 된 떡볶이용 소스제조방법에 관한 것이다.The present invention relates to a method for producing tteokbokki, and more particularly to a method for producing tteokbokki sauce that can be adjusted to the degree of spicy as well as delicious intake for all ages.
일반적으로, 떡복이 소스의 주원료로 고추장 등이 이용되는데 이러한 고추장은 천연조미료로 우리의 전통음식에 오래전부터 사용되어온 우리 음식문화에 있어서 뿌리깊은 재료이며 다양한 용도로 우리나라 사람들의 식탁을 풍요롭게 하는데 많은 역할을 하여 왔다.In general, gochujang is used as a main ingredient of Tteokbokki sauce, which is a natural seasoning that has been used for a long time in our traditional foods and is a deep-rooted material in our food culture. Has come.
또한 고추장의 매운맛을 통한 여러 가지 음식들은 기호식품으로 선호되고 있다. In addition, various foods through the spicy taste of red pepper paste are preferred as a favorite food.
그러나 현재 이러한 재품들의 경우 영양 성분의 정확한 함량 없이 미각적인 방법에 의해 요리되고 있다.However, these products are now cooked by taste without the exact content of nutrients.
이러한 조리법에 대해 대한민국 특허공개 제96-6570호에는 고추장, 짜장, 올리고당, 물엿 등의 원료를 혼합 교반 후, 양념류를 가하고 살균 처리하여 얻어지는 떡볶이 양념의 조성물에 대해 개시되어 있다. Korean Patent Publication No. 96-6570 discloses a composition of tteokbokki spice obtained by mixing and stirring raw materials such as red pepper paste, jjajang, oligosaccharide, and starch syrup after sterilization by adding condiments.
그러나 상기의 양념 조성물은 공정에 있어 다수의 공정이 처리되어 번잡하며, 액상양념을 제조하는데 필요한 어우러진 좋은 맛을 얻는데 부족한 점이 있다.However, the seasoning composition is complicated in a number of processes in the process, there is a lack in obtaining a good blend of taste required to prepare a liquid seasoning.
또한 대한민국 특허공개 제2000-0043480호에서는 떡볶이 조리용 양념 조성물 및 이를 포함하는 즉석조리용 떡볶이에 대해 개시되어 있다. 양념 조성물에 있어 사골엑기스 등의 더 포함되며, 전분 등이 더 이용되어 처리되는 특징이 있으나 이 역시 번잡한 공정 및 양념의 영양분 제공에는 부족한 점이 있다.In addition, the Republic of Korea Patent Publication No. 2000-0043480 discloses a tteokbokki cooking seasoning composition and instant cooking tteokbokki comprising the same. The seasoning composition is further included, such as bone bone extract, starch and the like is characterized by being processed more, but this also has a lack of cumbersome processes and nutrients of the seasoning.
이에 더하여 기존의 양념들은 숙성의 과정이 전혀 이루어지지 않기 때문에 좀더 감칠맛을 느끼기에는 미약하였다.In addition, the existing seasonings are not enough to feel the rich taste because the process of ripening is not at all.
상술한 문제점을 해소하기 위한 본 발명의 목적은, 다양한 재료를 혼합하여 제1,2 숙성 과정을 거침으로써 좀더 감칠맛을 느낄 수 있을 뿐만 아니라 매운맛의 조절이 가능하여 남녀노소 누구나 떡볶이를 즐길 수 있는 떡볶이용 소스제조방법을 제공함에 있다.An object of the present invention for solving the above problems, by mixing a variety of materials through the first and second aging process not only can feel a more rich taste, but also can adjust the spicy taste tteokbokki everyone can enjoy tteokbokki It provides a method for manufacturing a sauce.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 떡볶이용 소스 제조방법은, 20Kg의 떡볶기용 소스의 제조를 기준으로 하여, 진간장1.3Kg, 물엿9Kg, 고춧가루3Kg, 청양 고춧가루20∼75g, 미원100g, 백후추90g, 쇠고기 다시다360g, 생강가루40g, 천연사이다640g, 간마늘1Kg, 고추장1Kg, 맛술150g, 포도주150g, 설탕2.5Kg,카레가루595∼650g의 재료를 준비하는 재료 준비단계와; 상기 준비된 재료를 소정크기의 통에 담고 골고루 섞일 수 있도록 젓는 혼합단계와; 상기 혼합된 재료가 담기 통을 밀폐시키고 이를 24∼48시간 실온에서 숙성시키는 제1차 숙성단계와; 상기 1차 숙성된 재료를 개방시키고 다시 고르게 저어 혼합시키고 이를 밀폐하여 7∼10일간 실온에서 숙성시키는 제2차 숙성단계;를 거쳐 제조되는 것을 그 특징으로 한다.The method for preparing tteokbokki sauce according to the present invention for achieving the above object is based on the preparation of 20Kg tteokbokki sauce, soy sauce 1.3Kg, starch syrup 9Kg, red pepper powder 3Kg, Chongyang red pepper powder 20 ~ 75g, 100g, Miwon White pepper 90g, Beef scoop 360g, Ginger powder 40g, Natural sasa 640g, Liver garlic 1Kg, Gochujang 1Kg, Flax 150g, Wine 150g, Sugar 2.5Kg, Curry powder 595-650g Ingredients preparation step; A mixing step of putting the prepared material in a container of a predetermined size and stirring the mixture to be evenly mixed; A first aging step in which the mixed material seals the container and is aged at room temperature for 24 to 48 hours; It is characterized in that it is produced through the second aging step of aging the first matured material, stirring again and evenly mixed and sealed to ripen at room temperature for 7 to 10 days.
본 발명의 상기 제1차 숙성단계는, 여름철6∼9월은 24시간, 봄철 3,4,5월 및 가을철 10,11월은 36시간, 12,1,2월의 겨울철에는 48시간 숙성시키는 것에 특징이 있다.The first aging step of the present invention, 24 hours in summer June to September, 36 hours in spring March, April, May and autumn in October, November 36 hours, 48 hours in winter in December, January, February It is characterized by
본 발명의 상기 제2차 숙성단계는, 여름철6∼9월은 7일간, 봄철 3,4,5월 및 가을철 10,11월은 8일간, 12,1,2월의 겨울철에는 10일간 숙성시키는 것에 특징이 있다.The second aging step of the present invention, for 7 days in the summer June to September, 8 days in the spring, March, April, May and October, November in the fall, 10 days in winter in December, January, February It is characterized by
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상술한 본 발명에 따른 특징으로 인해 기대되는 효과로는, 다양한 재료를 혼합하여 복수의 숙성 과정을 거친 것이기 때문에 매우 감칠맛나는 소스를 제공할 수 있을 뿐만 아니라 이에 더하여 청량 고춧가루의 첨가량 조절에 따라 매운 맛을 조절할 수 있도록 함으로써 다양한 연령대가 모두 만족할 수 있는 떡볶이를 제공할 수 있게 된다. As expected effects due to the above-described features of the present invention, since a plurality of aging process is carried out by mixing various materials, not only can provide a very tasty sauce, but also a spicy taste according to the addition amount of the chilled red pepper powder. By allowing you to adjust, you will be able to provide tteokbokki that can satisfy all ages.
발명의 상술한 목적과 여러 가지 장점은 이 기술 분야에 숙련된 사람들에 의해, 후술되는 본 발명의 바람직한 실시 예로부터 더욱 명확하게 될 것이다.The above object and various advantages of the present invention will become more apparent from the preferred embodiments of the present invention described below by those skilled in the art.
본 발명에 따른 떡볶이용 소스 제조방법은, 20Kg의 떡볶기용 소스의 제조를 기준으로 한다.The method for preparing tteokbokki sauce according to the present invention is based on the production of 20Kg tteokbokki sauce.
이러한 소스에 들어가는 재료를 준비하는 과정을 거치는 바, 진간장1.3Kg, 물엿9Kg, 고춧가루3Kg, 청양 고춧가루20∼75g, 미원100g, 백후추90g, 쇠고기 다시다360g, 생강가루40g, 천연사이다640g, 간마늘1Kg, 고추장1Kg, 맛술150g, 포도주150g, 설탕2.5Kg,카레가루595∼650g의 재료를 준비함으로써 재료 준비단계를 거치게 된다.The process of preparing the ingredients for these sources is carried out: bar soy sauce 1.3Kg, starch syrup 9Kg, red pepper powder 3Kg, Chengyang red pepper powder 20-75g, miwon 100g, white pepper 90g, beef kelp 360g, ginger powder 40g, natural sand 640g, liver garlic 1Kg, 1Kg red pepper paste, 150g sake, 150g wine, 2.5Kg sugar, 595-650g curry powder is prepared by the material preparation step.
이때 각종 재료중 특히 농산물은 국산을 사용함이 바람직할 것이다.At this time, it would be preferable to use domestically produced agricultural products, among others.
또한 재료중 고춧가루는 매우 곱게 빻은것 예컨대 고추장 담금용 정도로 곱게 빻아 사용함이 바람직하다.In addition, it is preferable to use ground red pepper powder as finely ground as it is soaked for red pepper paste.
또한 청양 고춧가루 역시 고추장 담금용 정도로 곱게 빻아 사용함이 바람직하며, 중량을 20g∼75g 범위를 둔 것은 연령대별로 또는 개인의 취향에 따라 매운 범위를 조절하기 위함이다.In addition, Cheongyang pepper powder is also used to finely grind to the red pepper paste soaking, the weight of 20g ~ 75g range is to adjust the spicy range according to age or individual taste.
또한 이와같이 중량에 어느정도 범위를 두게 되면 항상 일정한 맛을 조절할 수 있기 때문이기도 하다.In addition, if you put a certain range in the weight in this way is because it can always adjust a certain taste.
그리고 이 준비된 재료들을 소정크기 적절하게는 25리터 통에 담아 골고루 저으면서 섞는 혼합단계를 수행한다.Then, the prepared materials are mixed in a predetermined size, suitably in a 25-liter barrel, and stirred.
이와같이 혼합된 재료가 담긴 통을 커버등을 통해 밀폐시키고 이를 24∼48시간 실온에서 숙성시키는 제1차 숙성단계를 수행한다.The vessel containing the mixed material is sealed through a cover or the like and subjected to the first aging step of aging at room temperature for 24 to 48 hours.
이때 제1차 숙성단계는 실온에서 숙성시키기 때문에 계절별로 그 시간을 달리해야 하는 바, 여름철6∼9월은 24시간, 봄철 3,4,5월 및 가을철 10,11월은 36시간, 12,1,2월의 겨울철에는 48시간 숙성시킴이 바람직하다.At this time, the first ripening step is aged at room temperature, so the time should be different depending on the season. Summer, June-September 24 hours, spring, March, April, May and autumn October, November 36 hours, 12, In winter in January and January, aging is desirable for 48 hours.
그리고 마지막으로 1차 숙성된 재료를 개방시키고 다시 고르게 저어 혼합시키고 이를 밀폐하여 7∼10일간 실온에서 숙성시키는 제2차 숙성단계를 거치게 되면, 감칠맛 뿐만 아니라 다양한 연령대가 모두 좋아하는 떡볶이용 소스를 완성할 수 있게되는 것이다.Finally, the first matured material is opened, then stirred and mixed again, and then sealed and matured at a room temperature for 7 to 10 days to complete the second aging step. You can do it.
이때 상술한 제2차 숙성단계 또한 실온에서 숙성시키는 것이기 때문에, 여름철6∼9월은 7일간, 봄철 3,4,5월 및 가을철 10,11월은 8일간, 12,1,2월의 겨울철에는 10일간 숙성시키도록 함이 더욱 바람직할 것이다.At this time, since the above-described second aging step is also to ripen at room temperature, the summer of June to September is 7 days, the spring of March, April, May and the autumn of October, November is 8 days, the winter of December, January, February It would be more desirable to allow 10 days of aging.
한편, 상술한 재료 준비단계상에서 준비되는 재료외에 카레가루를 더 구비하여도 무방하다.On the other hand, in addition to the material prepared in the above-described material preparation step may be further provided with curry powder.
이때 카레가루는 가감이 필요한바, 취향에 따라 카레를 좋아하거나 좋아하지 않는 사람이 존재하기 때문이다.Curry powder needs to be added or subtracted, because there are people who like or do not like curry depending on their taste.
상술한 바와 같이 본 발명에 따르면 거의 14개에서 15개 종류의 재료를 혼합하고 제1,2차로 숙성시킴으로써 매우 감칠맛이 나고 남녀노소 누구나 즐길 수 있는 떡볶이용 소스를 얻게된다.As described above, according to the present invention, by mixing almost 14 to 15 kinds of materials and aging the first and second ingredients, the sauce for tteokbokki is very tasty and can be enjoyed by all ages.
결과적으로 이를 사용한 떡볶이의 맛을 더욱더 향상시킬 수 있는 효과를 얻게된다.
As a result, it is possible to further improve the taste of the tteokbokki using it.
이상의 설명에서 본 발명은 특정의 실시 예와 관련하여 설명하였지만, 특허청구범위에 의해 나타난 발명의 사상 및 영역으로부터 벗어나지 않는 한도 내에서 다양한 개조 및 변화가 가능하다는 것을 당 업계에서 통상의 지식을 가진 자라면 누구나 쉽게 알 수 있을 것이다.Although the invention has been described in connection with specific embodiments in the above description, those skilled in the art that various modifications and changes can be made without departing from the spirit and scope of the invention as indicated by the claims. Anyone can easily know.
Claims (4)
진간장1.3Kg, 물엿9Kg, 고춧가루3Kg, 청양 고춧가루20∼75g, 미원100g, 백후추90g, 쇠고기 다시다360g, 생강가루40g, 천연사이다640g, 간마늘1Kg, 고추장1Kg, 맛술150g, 포도주150g, 설탕2.5Kg,카레가루595∼650g의 재료를 준비하는 재료 준비단계와;
상기 준비된 재료를 소정크기의 통에 담고 골고루 섞일 수 있도록 젓는 혼합단계와;
상기 혼합된 재료가 담기 통을 밀폐시키고 이를 24∼48시간 실온에서 숙성시키는 제1차 숙성단계와;
상기 1차 숙성된 재료를 개방시키고 다시 고르게 저어 혼합시키고 이를 밀폐하여 7∼10일간 실온에서 숙성시키는 제2차 숙성단계;를 거쳐 제조되는 것을 특징으로 하는 떡볶이용 소스 제조방법.Based on the preparation of 20 kg of rice cake sauce,
Soy sauce 1.3Kg, starch syrup 9Kg, red pepper powder 3Kg, Chongyang red pepper powder 20-75g, 100g of white pepper, 90g of white pepper, 90g beef beef, 360g of ginger powder, 40g of natural saida, 640g of natural garlic, 1Kg of red pepper paste, 1Kg of red pepper paste, 150g of wine, 2.5g of sugar A material preparation step of preparing a Kg and curry powder of 595 to 650 g;
A mixing step of putting the prepared material in a container of a predetermined size and stirring the mixture to be evenly mixed;
A first aging step in which the mixed material seals the container and is aged at room temperature for 24 to 48 hours;
Opening the first matured material and stir evenly to mix again and sealed it to the second aging step of aging at room temperature for 7 to 10 days; manufacturing method for the tteokbokki characterized in that it is prepared through.
상기 제1차 숙성단계는, 여름철6∼9월은 24시간, 봄철 3,4,5월 및 가을철 10,11월은 36시간, 12,1,2월의 겨울철에는 48시간 숙성시키는 것을 특징으로 하는 떡볶이용 소스 제조방법.The method of claim 1,
The first aging step is characterized by aging 24 hours in summer, June-September, 36 hours in spring, March, April, May and autumn in October, November, and 48 hours in winter in December, January, February. How to prepare sauce for tteokbokki.
상기 제2차 숙성단계는, 여름철6∼9월은 7일간, 봄철 3,4,5월 및 가을철 10,11월은 8일간, 12,1,2월의 겨울철에는 10일간 숙성시키는 것을 특징으로 하는 떡볶이용 소스 제조방법.The method of claim 1,
The second aging step is characterized by aging for 7 days in summer, June to September, 8 days in spring, March, April, May and autumn in October and November, and 10 days in winter in December, January and February. How to prepare sauce for tteokbokki.
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| KR20200062941A (en) | 2018-11-27 | 2020-06-04 | 이원일 | Simple powdery sauce for teok-bokki and its preparation method |
| KR102345032B1 (en) * | 2019-03-04 | 2021-12-29 | 주식회사 더밥 | Red pepper powder topokki composition and paper box topokki set containing the same |
| KR20210000928A (en) | 2019-06-26 | 2021-01-06 | 양주희 | A multipurpose source containing probiotic lactic acid bacteria |
| KR102581158B1 (en) * | 2021-01-14 | 2023-09-21 | 주식회사 더 신전 | Powdered seasoning for tteokbokki with enhanced spicy taste and its manufacturing method |
| KR102652081B1 (en) * | 2021-03-30 | 2024-03-27 | 김현정 | Tteokbokki Sauce Manufacturing Method and Tteokbokki Sauce Made Using the Method |
| KR102400511B1 (en) * | 2021-04-07 | 2022-05-20 | 김규희 | Manufacturing method of teokbokki sauce utilizing oriental melons |
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