KR101795684B1

KR101795684B1 - Tteokbokki souce, method for manufacturing tteokbokki souce and capsule-type tteokbokki manufactured by using the same

Info

Publication number: KR101795684B1
Application number: KR1020150127208A
Authority: KR
Inventors: 현명순
Original assignee: 농업회사법인 서림농장 주식회사
Priority date: 2015-09-08
Filing date: 2015-09-08
Publication date: 2017-11-09
Also published as: KR20170029969A

Abstract

The present invention relates to a sauce for tteokbokki, a method for producing the sauce, and a capsule-type tteokbokki prepared using the sauce.
The capsule-shaped rice crockery according to the present invention comprises a shell; And a filling layer which is filled in the inside of the casing to constitute a content which is in-flight material, wherein the filling layer includes a first content and a second content located on each compartment space, and the first content is a source for tteokbok And an air layer, and the second contents are filled with cow.
According to the above-described configuration, the present invention includes contents such as sauce for tteokbok and cow, so that a unique texture can be felt, consumers of various age groups from children to seniors can feel free to enjoy, In response to the demand of consumers, it can be easily enjoyed according to taste and taste of consumers, and when the tteokbokki is cooked, the content is prevented from leaking out or mixed with other tteokbokki's ingredients, And it is possible to prevent the surroundings from being contaminated by the sauce.

Description

TECHNICAL FIELD [0001] The present invention relates to a sauce for tteokbokki, a method for producing the sauce, and a capsule-type tteokbokki using the same,

The present invention relates to a sauce for tteokbokki, a method for preparing the same, and a capsule-type tteokbokki prepared using the same. More particularly, the present invention relates to a capsule type tteokbokki having a unique texture, It can be enjoyed by consumers of various ages, from children to the elderly. In response to the well-being era, we are able to enjoy the tteokbokki sauce easily according to consumers' tastes and preferences. The present invention relates to a capsule-shaped rice cakes made by cultivating rice cakes.

Tteokbokki is one of the Korean dishes whose main ingredients are rice cake. Its preliminary meaning is to fry beef and chopped sauce, and then put the white rice cakes cut into a certain length, It is a type of dish prepared by slicing the ingredients such as rice cakes, roasting them in sesame oil, and putting them together.

However, currently, rice cake refers to roasted rice cake containing a viscous liquid having a color such as red pepper paste by adding water, kochujang sauce, and starch syrup to a rice cake cut to a predetermined length while having a predetermined diameter.

Tteokbokki is suitable for the taste of Korean people. Especially, it is inexpensive because it is consumed by young people and people who are not rich in pockets for snacks and meals. Nowadays, there are various tteokbokki with various ingredients added to tteokbokki, and it is popular with many people so that the tteokbokki specialty store appears.

As an example of tteokbokki with added ingredients, fusion tteokbokki such as ramen noodle soup with rami noodle, sougee soup with soup noodle, and seafood soup noodle with seafood such as squid are popular.

On the other hand, the most important factor when making tteokbokki is the source of flavor of tteokbokki rice cakes and tteokbokki which are main ingredients. Particularly, the ingredients and the content of the ingredients added to the sauce and the processing of the sauce are the know-how of the rice cake house, and they are reluctant to be exposed to the outside.

These tteokbokki is one of the snacks mainly consumed by the youth. However, the tteokboki rice cake is usually made of cereal flour containing mainly carbohydrate as a main ingredient, and thus it lacks other nutritional components required for adolescents during the growing period.

In addition, the hot pepper sauce used in the preparation of tteokbokki only provides the hot flavor and distinctive flavor of tteokbokki, but it lacks the necessary nutritional ingredients for the teenagers in the growing period like the tteokboki rice cakes, and the commercially available tteokboksi sauce uses the chemical seasoning excessively, There is a problem that does not feel good without health.

In addition, when the tteokbokki is consumed, the vegetables such as garlic and onion which are mixed with the seasoning composition other than the rice cake are not consumed in the human body but remain as residues and become garbage, and foreigners or the elderly There is a problem in that the taste is irritating and not good for health, so that the ingestion is avoided.

Accordingly, in order to meet the demand of health-oriented consumers in the era of well-being, it is necessary to develop a source that has been changed in accordance with the taste and taste of the consumer, and it is possible to feel deep taste and flavor, The research and development of the source is urgent.

Korean Patent Publication No. 10-2003-0051095 (published on June 25, 2003) Korean Patent Publication No. 10-2003-0039810 (published on May 22, 2003) Korean Patent Laid-Open No. 10-2005-0107276 (published November 11, 2005)

The present invention can provide a unique texture to the inner filling layer by including the contents such as sauce and beef for tteokbokki, and can enjoy the consumers of various age groups from children to the elderly without hesitation. In the era of well-being, The present invention provides a sauce for tteokbokki, a method for manufacturing the sauce, and a capsule-type tteokbokki manufactured using the sauce.

In addition, the present invention not only provides a delicious food for every young woman, but also promotes the physiological activity of the human body, provides a fresh texture of ingredients and nutrients that are not destroyed, and can provide deep taste and flavor to busy modern people. Sauce, a method for producing the same, and a capsule-type rice croquet cake made using the sauce.

In addition, the present invention prevents the contents from leaking out or mixing with other tteokbokki ingredients when cooking the tteokbokki, so that the unique taste of the contents filled in the outer shell can be felt as it is and the surroundings can be prevented from being contaminated by the sauce And a method for producing the same, and a capsule-type rice cakes made using the same.

In addition, the present invention provides a sauce for tteokbokki which is able to uniformly heat the inner and outer portions of tteokbok by forming an air layer therein, and can cook tteokbokki in a short time, and a method for manufacturing the same, and a capsule- It is to provide tteokbokki.

The various problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

The source of the tteokbokki according to the present invention is prepared by adding 100 to 150 parts by weight of seaweed, 250 to 350 parts by weight of anchovy and 3000 to 4000 parts by weight of the anchovy into 25 to 35 liters of purified water at a temperature of 120 to 150 DEG C, And boiled for a minute to prepare broth. 3000 to 3500 parts by weight of onion, 4500 to 5500 parts by weight of green onion and 200-300 parts by weight of jujube are prepared, and they are cut into 2 to 3 cm and mixed with the broth. 1500 to 2500 parts by weight of red pepper paste, 800 to 1200 milliliters (ml) of brown sugar, 4000 to 4500 parts of brown sugar, 800 to 1200 parts of rice flour, and 2000 to 3000 parts of potato starch are mixed and mixed in the broth. Min and then cooled at a temperature in the range of 10 to 20 占 폚 and aged at a low temperature.

In addition, the method for preparing a tteokbokki sauce according to the present invention comprises adding 100 to 150 parts by weight of sea tangle, 250 to 350 parts by weight of anchovy and 3000 to 4000 parts by weight of the sea tangle into 25 to 35 liters of purified water, Boiling for 30 to 50 minutes at a temperature to prepare seaweed, adding seaweed, anchovy and radish into purified water and boiling to produce broth; Preparing an onion, 3000 to 3500 parts by weight of a green onion, 4500 to 5500 parts by weight of a green onion, and 200-300 parts by weight of a jujube, and finely chopping 2 to 3 cm of jujube, mixing onions and onions; Soy sauce, brown sugar, rice flour and rice flour mixed in the broth are added to the soy sauce, and the soy sauce, the brown sugar, the rice flour, Mixing the potato starch into broth; Heating the broth at a temperature in the range of 70 to 90 DEG C for 60 to 90 minutes; And a low-temperature aging step of storing the heated source in the mid-temperature heating step in a temperature range of 10 to 20 占 폚.

In addition, the capsule-shaped rice crockery according to the present invention comprises a shell; And a filling layer which is filled in the inside of the casing to constitute a content which is in-flight material, wherein the filling layer includes a first content and a second content located on each compartment space, and the first content is a source for tteokbok And an air layer, and the second contents are filled with cow.

The sauce for tteokbokki is prepared by adding 100 to 150 parts by weight of seaweed, 250 to 350 parts by weight of anchovy and 3000 to 4000 parts by weight of the seaweed into 25 to 35 liters of purified water, boiling at 120 to 150 DEG C for 30 to 50 minutes Adding seaweed, anchovy, and radish to produce seaweed into purified water and boiling to produce broth; Preparing an onion, 3000 to 3500 parts by weight of a green onion, 4500 to 5500 parts by weight of a green onion, and 200-300 parts by weight of a jujube, and finely chopping 2 to 3 cm of jujube, mixing onions and onions; Soy sauce, brown sugar, rice flour and rice flour mixed in the broth are added to the soy sauce, and the soy sauce, the brown sugar, the rice flour, Mixing the potato starch into broth; Heating the broth at a temperature in the range of 70 to 90 DEG C for 60 to 90 minutes; And a low-temperature aging step of storing the heated source in the mid-temperature heating step at a temperature ranging from 10 to 20 ° C.

The air layer may be formed by spraying superheated air at 150 to 200 DEG C for 10 to 20 seconds in the tteokbok sauce.

Wherein the shell is formed to a thickness of 8 to 12 mm, wherein the saccharified soybean paste comprises 50 to 200 parts by weight of glycated glutinous rice, 25 to 50 parts by weight of maltose, 25 to 100 parts by weight of red pepper powder, 50 to 100 parts by weight of six- To 40 parts by weight and meju powder in an amount of 50 to 150 parts by weight. The kochujang is prepared by washing the glutinous rice, pulverizing the glutinous rice into powder, making the paste using the glutinous rice powder, pouring the malt-lowered water Saccharifying the glutinous rice flour which is subjected to primary saccharification in a temperature range of 30 to 50 占 폚, followed by boiling in a temperature range of 95 to 100 占 폚 for 3 to 5 hours to saccharify; Preparing 25 to 100 parts by weight of red pepper powder and 50 to 150 parts by weight of meju powder by roasting and preparing red pepper powder and meju powder; And a step of preparing a glutinous rice gourd paste by adding red pepper powder, meju powder, ground garlic, and sun-dried salt to the glycyrinized glutinous rice powder to prepare a red pepper paste, wherein the soy sauce is prepared by mixing the washed green soybean with purified water 1: 1.5 (environmentally friendly soybean: water) and boiled for 5 to 7 hours; The green beans thus ground are crushed to form meju-shaped meju for 4 to 5 hours, and the cured meju is first dried so as to be 80% of the original weight of the formed meju, Is dried at a temperature of 23 to 27 캜 for a period of 4 to 5 days to be 70% of the original weight of the molded meju, and after the second drying, the second dried meju is heated to 60 % For 20 to 25 days after the fermentation step; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of from 19 to 20 degrees; A primary aging step in which the inner sterilized jar is washed, the dried meju is poured, the brine is poured, the charcoal, the pepper and the straw are put, the lid of the jar is covered and aged for 45 to 55 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And a second aging step in which the separated soy juice is put into a jar and covered with a lid and matured for 12 to 15 months.

The details of other embodiments are included in the detailed description and drawings.

The capsicum tteokbokki according to the present invention contains contents such as sauce for tteokbokki and cow so that a unique texture can be felt and consumers of various ages from children to the elderly can feel free to enjoy, In response to consumer demand, it can be easily enjoyed in accordance with consumer's taste and preference.

In addition, the capsule-shaped rice cakes of the present invention can not only provide delicious food for the young and old but also enhance the physiological activity of the human body, provide a fresh texture of ingredients and nutrients that are not destroyed, and provide deep taste and flavor to busy modern people can do.

In addition, the capsule-shaped rice cakes of the present invention can prevent the contents from leaking out or being mixed with other tteokbokki ingredients when cooking the rice cakes, so that the unique taste of the contents filled in the shell can be felt as it is, Can be prevented from being contaminated.

In addition, the capsule type tteokbokki according to the present invention can uniformly heat the inner and outer portions of tteokbokki by forming an air layer inside, and can cook tteokbokki in a short time, and the texture at the time of eating is smooth.

It will be appreciated that embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a flow chart for explaining a method for manufacturing a tteokbok sauce according to the present invention.
2 is a cross-sectional view of a capsule-type tteokbokki made using a sauce for tteokbokki according to the present invention.
FIG. 3 and FIG. 4 are views showing various modified examples of the capsule type rice cakes made according to the present invention.

BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention, and how to accomplish them, will become apparent by reference to the embodiments described in detail below with reference to the accompanying drawings. However, the present invention is not limited to the embodiments described herein but may be embodied in other forms. Rather, the embodiments disclosed herein are provided so that the disclosure can be thorough and complete, and will fully convey the scope of the invention to those skilled in the art.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, the terms "comprises", "having", and the like are used to specify that a feature, a number, a step, an operation, an element, a part or a combination thereof is described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the meaning in the context of the relevant art and are to be construed as ideal or overly formal in meaning unless explicitly defined in the present application Do not.

Hereinafter, preferred embodiments of a method for manufacturing a tteokbok sauce according to the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart for explaining a method for manufacturing a tteokbok sauce according to the present invention.

The source for tteokbokki according to the present invention may be made of a mixed material including kelp, anchovy, radish, purified water, jujube, onion, green onion, kochujang, soy sauce, brown sugar, rice flour and potato starch.

Conventional tteokbokki sauces generally consist of garlic and onion, but the garlic and onion are very strong in flavor and taste, so they are avoiding ingestion not only for the elderly, foreigners, and children but also for adults. Because of its smell, it gives offensive feelings to the surrounding people, and it is becoming a fugitive food.

In addition, since the conventional tinpokki sauce has a low viscosity, when the consumer tends to eat the sauce, the spice flows around the tinpokkis, and the tinpoky sauce according to the present invention has a high viscosity, It is possible to prevent contamination of the surroundings due to the descent, and since the sauce is filled in the tteokbok, it can be easily used regardless of the place where it is taken.

Referring to FIG. 1, the method for preparing a rice cucumber roast in accordance with the present invention comprises the step (S100) of preparing seaweeds by adding seaweed, anchovy and radish into purified water and boiling jujube, onion and green onion (Step S300), a middle temperature heating step (step S400), and a low temperature aging step (step S500).

1. Remove kelp, anchovies and radish In purified water And boiling to produce broth S100 )

The step (S100) of adding the kelp, anchovy and radish into purified water and boiling to produce broth is a step for preparing broth for use in a tteokbok sauce according to the present invention. In the present invention, Using kelp, anchovy and unripe wheat, the various ingredients are evenly mixed, so that they can be tender, cool and clean.

In addition, since the present invention produces soup water using natural materials such as kelp, anchovy, and radish without using chemical seasoning, it can feel a deep taste and flavor as compared with a conventional soup for tteokbokki It can meet the demand of the oriented consumer.

In step S100, kelp, anchovy and radish are boiled to prepare purified water. 100 to 150 parts by weight of seaweed, 250 to 350 parts by weight of anchovy and 3000 to 4000 parts by weight of anchovy are mixed with 25 to 35 liters of purified water ) And boiling at a temperature of 120 to 150 ° C for 30 to 50 minutes. When the addition amount of the kelp, anchovy and radish is more than the above range, the broth may be salty and salty, and when the addition amount of the kelp, anchovy and radish is less than the above range, the broth which is light, Can not be manufactured.

When the broth is boiled at a temperature of less than 120 ° C or less than 30 minutes, it is impossible to produce broth having a deep taste and flavor. When the broth is boiled at a temperature exceeding 150 ° C or more than 50 minutes, It is preferable to boil at a temperature of 120 to 150 DEG C for 30 to 50 minutes in the present invention.

2. Jujube, onion and green onion are mixed and mixed with broth ( S200 )

In step S200, the jujube, onion, and green onion are mixed with the broth (S200). The jujube, onion, and green onion are removed and the broth is cut into a certain size and mixed with broth .

The onion and lobster are highly fragrant and have a very strong flavor. Therefore, it is possible to avoid the ingestion of the elderly, foreigner, or children, and also to give offense to the surrounding people due to the smell after ingestion. And the nutrients of onion and broodstock can be taken intact.

That is, in the present invention, 3000 to 3500 parts by weight of the onion, 4500 to 5500 parts by weight of the onion, 200 to 300 parts by weight of the jujube can be prepared and finely divided into 2 to 3 cm.

The onion is a mixture of quercetin-related substances and compounds such as allylpropyl disulfide, allyl sulfide, S-methylcysteine sulphoxide, Fructose, sugar, etc., which contain sugars, such as fermentation and fermentation of organic ingredients and flavor.

In addition, the above onions are enriched in allicins and vitamins A, B1, B2, C, and inulin, and allysine is able to bind to vitamin B1 in our body and function properly, Blow it. In addition, the onion exhibits various efficacies such as analgesia, anti-constipation, detoxification and revival of myocardium, protects capillaries, smoothes blood circulation, promotes the prevention and treatment of arteriosclerosis, improves renal function, promotes gastric secretion, The digestive power is increased.

Jujube consists of 76.4 ~ 83.4% of fructose, glucose and oligosaccharide, and contains a large amount of zizyphoside, which is a component of glycoside which functions pharmacologically and contained only in jujube. Amino acids include, but are not limited to, lysine, aspartic acid, glycine, asparagine, glutamic acid, alanine, valine, leucine, proline) and the like. Due to the above-mentioned ingredients, jujube is used as an emollient for emollients, diuretics, tonic agents, muscle tension symptoms, traction pain, hypersensitivity, bodily pain and chronic pain. It also has effects on cholestasis, chronic bronchitis, tuberculosis, hemorrhagic disease, gangjeong and recovery of physical strength, and expectorant.

3. Mixing red pepper paste, soy sauce, brown sugar, rice flour and potato starch into broth ( S300 )

The step (S300) of mixing the red pepper paste, soy sauce, brown sugar, rice flour and potato starch into broth is a step of mixing the red pepper paste, soy sauce, brown sugar, rice flour and potato starch into the jujube mixed with the jujube, onion, By mixing koji paste, soy sauce and brown sugar in the broth, sauces having a clean aftertaste and well-balanced sweetness and richness can be produced.

Further, by adding rice flour and potato starch, the present invention can increase the viscosity of the source so that the materials can be more firmly incorporated, and the elastic properties of the source can be increased while having less stickiness.

The above-mentioned kochujang is one of the intrinsic soup foods of Korea, and it is a preference food which harmoniously tastes distinctive due to the material. It is a fermented food which deepens its taste through aging process. In addition, the above-mentioned kochujang is not only delicious but also nutritional ingredients such as various amino acids and vitamins. In the present invention, the kochujang may be contained in an amount of 1500 to 2500 parts by weight.

In the present invention, the kochujang contains 50-200 parts by weight of saccharified glutinous rice powder, 25-50 parts by weight of maltose, 25-100 parts by weight of red pepper powder, 50-100 parts by weight of sixty garlic, 10-40 parts by weight of salt of sunflower, 150 parts by weight, and the preparation method of the koji paste is as described below.

(1) Saccharification stage of glutinous rice flour

First, the glutinous rice is washed thoroughly and then pulverized to powder. These glutinous rice flour is used to make porridge, the malted water is poured thereon, and then primary saccharification is carried out at about 30 to 50 ° C. After boiling for about 3 to 5 hours at 95 to 100 ° C until the porridge is formed, . The above glutinous rice powder is saccharified to refrain from using an artificial high fructose sugar to improve nutritional supplement and taste.

(2) Preparing the addition of red pepper powder and meju powder

In the present invention, 25 to 100 parts by weight of red pepper powder and 50 to 150 parts by weight of meju powder are roasted and used, thereby improving the flavor and smell, thereby shortening the ripening period. That is, in order to remove the unique smell of meju and red pepper powder, it is used to roast red pepper powder and meju powder, so that it is possible to shorten the ripening period and to produce low salt kochujang by omitting the long time period of sunshine and wind.

(3) Production steps of glutinous rice kochujang

The saccharified glutinous rice powder is mixed with red pepper powder, meju powder, ground white garlic, and sun-dried salt to prepare a red pepper paste.

The soy sauce is generally fermented in a traditional Korean fermented food, which is obtained by fermenting soybeans to boiling soybeans, fermenting the fermented meju into salt water, separating the solid material into soybean paste, and using the filtrate as soy sauce. In the present invention, 800 to 1,200 milliliters (ml) of the liver can be used.

In the present invention, the soy sauce is prepared by mixing the washed green beans and purified water in a ratio of 1: 1.5 (eco-friendly soybean: water) and boiling for 5 to 7 hours; The green beans thus ground are crushed to form meju-shaped meju in a clean place for 4 to 5 hours, and the cured meju is first dried so as to be 80% of the original weight of meju formed, Dried meju at a temperature of 23 to 27 캜 for 4 to 5 days so as to be 70% of the original weight of the molded meju, followed by secondary drying to dry the secondary dried meju at a temperature of 23 to 27 캜, Fermentation step for fermentation for 20 to 25 days so as to be 60% of the fermentation step; A washing step of washing and drying the fermented meju; A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of from 19 to 20 degrees; A primary aging step in which the inner sterilized jar is washed, the dried meju is poured, the brine is poured, the charcoal, the pepper and the straw are put, the lid of the jar is covered and aged for 45 to 55 days; A separating step of separating the soy sauce solution and the meju from the first aging step; And a second aging step in which the separated soy juice is put into a jar and covered with a lid and matured for 12 to 15 months.

The brown sugar is a black sugar that is heated by the heat during the process of producing sugar, and the white sugar is produced in the process of producing sugar, and then the sugar is blackened by heat treatment while being refined a few more times. The brown sugar has a distinctive flavor compared to white sugar, and the flavor of the raw sugar is renewed due to the heat applied during the manufacturing process. It is often used to make sweets and breads, and it is good for producing strong sweetness,

In the present invention, the brown sugar may be included in an amount of 4000 to 4500 parts by weight. If the brown sugar is less than 4000 parts by weight, sweetness of the tteokbokki becomes insufficient. Therefore, in the present invention, the brown sugar is preferably contained in an amount of 4000 to 4500 parts by weight, and the brown sugar in the above range is more clean and lucrative than that of using starch syrup, and the sweetness and richness are strengthened to increase the preference for tteokbokki .

The rice flour and potato starch may be added in order to increase the viscosity of the rice cakespoky source according to the present invention so that the materials can be more firmly melted and to increase the resilient properties of the sauce with little tackiness. In the present invention, it is preferable to use glutinous rice flour in consideration of viscoelasticity and viscosity of the rice flour.

Preferably, the rice flour is contained in 800 to 1200 parts by weight and the potato starch is 2000 to 3000 parts by weight in the source for tteokbokki according to the present invention. In the present invention, by mixing rice flour and potato starch in the above-described range, various materials included in the present invention can be more firmly incorporated to increase the texture and prevent the source from flowing down due to a decrease in viscosity.

4. Mid-temperature heating step ( S400 )

In the mid-temperature heating step (S400), the fermentation sauce having excellent flavor and palatability is aged by aging the raw water mixed with the material. The medium-temperature heating step (S400) is performed at a temperature range of 70 to 90 ° C for 60 minutes 90 minutes.

In the present invention, when the heating temperature is less than 70 ° C and less than 60 minutes, sufficient material aging can not be achieved and deep sauce tastes. In case of heating above 90 ° C and over 90 minutes, excessive heating Can be removed. Therefore, in the present invention, it is preferable that the mid-temperature heating step (S400) is performed at a temperature range of 70 to 90 ° C for 60 to 90 minutes.

5. Low temperature aging step ( S500 )

The low-temperature aging step (S500) is a step of storing the source heated at a middle temperature in the middle-temperature heating step (S400) at a temperature range of 10 to 20 ° C.

In the low temperature aging step (S500), the pH of the aged sauce may be in the range of 4.5 to 5.5. If the pH of the sauce is out of the range of 4.5 to 5.5, the flavor of the sauce for tteokbokki is not good, The action of lactic acid bacteria may not actively. Therefore, in the present invention, it is preferable that the pH of the aged sauce in the second low temperature aging step (S500) satisfies the range of 4.5 to 5.5.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a capsule-type rice croquet product according to the present invention will be described in more detail with reference to the accompanying drawings.

2 is a cross-sectional view of a capsule-type tteokbokki made using a sauce for tteokbokki according to the present invention.

2, the capsule type tteokbokki 10 according to the present invention comprises a shell 100 made by steaming grains such as rice or wheat, and a filling layer 200 filled in the shell 100 to constitute a material .

The outer shell 100 seals the contents to be filled therein and prevents the contents from leaking out or mixing with other tteokbokki materials so that the unique taste of the contents filled in the outer shell 100 can be felt as it is, It is possible to prevent the periphery from being contaminated.

In the present invention, the envelope 100 may be formed to a thickness of 8 to 12 mm. When the thickness of the envelope 100 is less than 8 mm, the contents of the envelope may leak to the outside during cooking, It is difficult for the contents filled in the inside to uniformly rise during the cooking, and the texture of the food may be lowered by the double covering. Therefore, in the present invention, it is preferable that the shell 100 is formed to have a thickness of 8 to 12 mm.

In addition, in the present invention, the outer skin 100 can be manufactured by variously modifying it in consideration of not only the texture but also the beauty of the consumer. For example, as shown in FIG. 3, the color layer 110 having stripes may be formed on the outer circumferential surface of the envelope 100, or the envelope may be formed in various shapes And can be produced by modification.

The capsule type tteokbokki (10) according to the present invention can be prepared by considering not only nutrition but also taste and taste by adding chocolate, soybean flour or honey on the outer skin (100) when the subject is a child .

The filling layer 200 is filled in the envelope 100 to constitute the content of the inner material. In the present invention, the filling layer 200 is partitioned into a predetermined space, and the first contents 210 and a second contents (230).

The first contents 210 may be provided at one side of the filling layer 200 and may be filled with a tinpokki source 212 manufactured according to the present invention. The tinpokki source 212 constituting the first contents 210 is manufactured by the above-described manufacturing method. For convenience and clarity of description, the same repetitive description of the tinpoky's source 212 is omitted .

The first contents 210 may include an air layer 214. The air layer 214 is an empty space including air inside and the inside of the capsule type tteokpokki 10 according to the present invention can be uniformly heated by the air layer 214. In addition, By providing a distance sound, the consumer can enjoy the capsule type tteokpokki 10 according to the present invention more delicious.

The air layer 214 may be manufactured by various methods. For example, the air layer 214 may be manufactured by spraying superheated air at 150 to 200 ° C for 10 to 20 seconds in the manufactured tinpokki source 212 .

In the present invention, if the temperature and time are not set properly, air bubbles may not be generated in the tru pie roots sauce 212 or air bubbles may not be uniformly formed. If the temperature is too high, The air layer 214 having uniformly formed bubbles may be formed by spraying superheated air at 150 to 200 ° C for 10 to 20 seconds in the tinfoil source 212. In this case, .

The second contents 230 may be provided on the other side adjacent to the first contents 210 and the second contents 230 may be filled with cows 232 according to the preferences of the caterer. The cow 232 is manufactured using eco-friendly vegetables and materials, and may be formed by finely chopping meat, non-salted, vermicelli, various vegetables, and the like.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a capsule-type rice crockery according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings. The following examples are illustrative of the present invention and the present invention is not limited to the following examples.

First, 120 parts by weight of seaweed, 300 parts by weight of anchovy and 3500 parts by weight of salty water were added to 30 liters (L) of purified water and boiled at 140 DEG C for 40 minutes to prepare broth.

Next, 3,300 parts by weight of onion, 5,000 parts by weight of green onion, and 250 parts by weight of jujube were prepared, cut into a range of 2 to 3 cm, and mixed in the broth.

Next, 2000 parts by weight of the red pepper paste prepared by the above-mentioned method, 1000 milliliters (ml) of soy sauce, 4300 parts by weight of brown sugar, 1000 parts by weight of rice flour and 2500 parts by weight of potato starch were mixed in the broth.

Then, the mixed broth was heated at a temperature of 80 ° C for 70 minutes and then cooled at a temperature of 15 ° C to obtain a tinpokki sauce according to the present invention.

Next, a shell having a thickness of 10 mm was formed using environmentally friendly rice, and a sauce for tteokbokki according to the present invention was filled into the inside of the shell, and on the other side adjacent to the sauce for tteokbokki was poultry, The vegetables were finely chopped and filled with cows.

At this time, superheated air at 180 캜 was sprayed for 15 seconds so that an air layer was uniformly formed inside.

Then, the envelope was sealed to prepare a capsule-type tteokbokki according to the present invention in which the contents were filled therein.

The tteokbokki was prepared by the conventional method so that the sauce was exposed to the outside as in the conventional method.

As described above, the taste, flavor, appearance and the like of the tteokbokki sauce prepared through the example according to the present invention and the comparative example according to the conventional method described above were subjected to sensory evaluation, and the results are shown in Table 2 below . The sensory test was conducted on 50 food specialists and general consumers. The scores and evaluation criteria were based on the 9-point scoring method, and are shown in Table 1 below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Poor One Very bad

division flavor incense Exterior Comprehensive preference Example 8.5 8.5 8.7 8.6 Comparative Example 5.3 5.2 5.1 5.2

As shown in Table 2, the flavor, fragrance, appearance, and overall preference of the capsule-shaped tteokbokki prepared through the examples and the conventional tteokbokki prepared by the comparative example were compared, and as a result, It was found that the capsicum tteokbokki was superior in taste, flavor, appearance and overall preference to the tteokbokki prepared by the conventional method.

This is because the capsule-type tteokbokki manufactured according to the embodiment of the present invention contains the contents such as sauce for tteokbokki and the cow in the filling layer inside, so that a unique texture can be felt, and when the tteokbok is cooked, It is possible to feel the unique taste of the contents filled in the outer skin by preventing it from being mixed with the other tteokbokki materials and to prevent contamination of the surroundings by the seasoning and thereby to improve the overall taste, .

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood that the invention may be practiced. It is therefore to be understood that one embodiment described above is illustrative in all aspects and not restrictive.

10; Capsule type rice cakes 100; coat
110; Color layer 200; Filling layer
210; A first contents 212; Sauce for tteokbokki
214; An air layer 230; Second Contents
232; small

Claims

delete

coat; And
And a filling layer filled in the outer shell to constitute a content as a in-phase material,
Wherein the filling layer comprises a first contents and a second contents located on each partitioned space,
Wherein the first contents are filled with a source for tteokbokki and an air layer, the second contents are filled with cow,
The sauce for tteokbokk
100 to 150 parts by weight of seaweed, 250 to 350 parts by weight of anchovy and 3000 to 4000 parts by weight of seaweed are added to 25 to 35 liters of purified water and boiled for 30 to 50 minutes at a temperature of 120 to 150 DEG C to prepare seaweed, Anchovy and radish in purified water and boiling to prepare broth;
Preparing an onion, 3000 to 3500 parts by weight of a green onion, 4500 to 5500 parts by weight of a green onion, and 200-300 parts by weight of a jujube, and finely chopping 2 to 3 cm of jujube, mixing onions and onions;
Soy sauce, brown sugar, rice flour and rice flour mixed in the broth are added to the soy sauce, and the soy sauce, the brown sugar, the rice flour, Mixing the potato starch into broth;
Heating the broth at a temperature in the range of 70 to 90 DEG C for 60 to 90 minutes; And
And a low-temperature aging step of storing the sauce heated in the mid-temperature heating step in a temperature range of 10 to 20 占 폚,
The air-
Wherein the capsules are formed by spraying superheated air at 150 to 200 DEG C for 10 to 20 seconds in the source for the tteokbokki.

5. The method of claim 4,
The shell is formed to a thickness of 8 to 12 mm,
The kochujang contains 50 to 200 parts by weight of saccharified glutinous rice powder, 25 to 50 parts by weight of maltose, 25 to 100 parts by weight of red pepper powder, 50 to 100 parts by weight of garlic, 10 to 40 parts by weight of sun salt and 50 to 150 parts by weight of meju powder , &Lt; / RTI >
The above-
After washing the glutinous rice, the glutinous rice is milled to be powdered, and the glutinous rice powder is used to make a porridge. The malted water is poured thereon and then primary saccharified at a temperature range of 30 to 50 ° C. For 3 to 5 hours to saccharify the glutinous rice powder;
Preparing 25 to 100 parts by weight of red pepper powder and 50 to 150 parts by weight of meju powder by roasting and preparing red pepper powder and meju powder; And
Preparing a glutinous rice kochujang prepared by adding red pepper powder, meju powder, ground white garlic, and sun-dried salt to the glycated glutinous rice flour,
The soy sauce,
Mixing the washed eco-friendly soybean with purified water in a ratio of 1: 1.5 (eco-friendly soybean: water) and boiling for 5 to 7 hours;
The green beans thus ground are crushed to form meju-shaped meju for 4 to 5 hours, and the cured meju is first dried so as to be 80% of the original weight of the formed meju, Is dried at a temperature of 23 to 27 캜 for a period of 4 to 5 days to be 70% of the original weight of the molded meju, and after the second drying, the second dried meju is heated to 60 % For 20 to 25 days after the fermentation step;
A washing step of washing and drying the fermented meju;
A salt water producing step of dissolving the salt of mannitol in water to produce salt water having a salinity of from 19 to 20 degrees;
A primary aging step in which the inner sterilized jar is washed, the dried meju is poured, the brine is poured, the charcoal, the pepper and the straw are put, the lid of the jar is covered and aged for 45 to 55 days;
A separating step of separating the soy sauce solution and the meju from the first aging step; And
Wherein the separated soy sauce solution is put into a jar and covered with a lid for aging for 12 to 15 months.