KR101802706B1 - Method of Cooking Tteokbokki - Google Patents

Abstract

The present invention relates to a method of cooking tteokbokki. The method of cooking tteokbokki according to an embodiment of the present invention comprises: a sauce preparation step of preparing tteokbokki sauce including soy sauce and red pepper powder; a rice cake preparation step of preparing rod-shaped rice cake for tteokbokki; and a heating and cooking step of mixing the rice cake for tteokbokki and the tteokbokki sauce and heating the same. The present invention is to provide a method of cooking tteokbokki in which the sauce stays on the surface of the rice cake for a long time.

Description

{Method of Cooking Tteokbokki}

More particularly, the present invention relates to a method for preparing rice cakes comprising a sauce preparation step, a rice cake preparation step and a heating cooking step.

Generally, the process of making tteokbokki is to produce rice cake with water and salt and sugar, and then agglomerate it and extrude it in the stage. The rice cake is cut into 5 ~ 10cm size, and rice cake for tteokbokki is formed. .

Thus, Tteokbokki is a processed food of rice and is popular among children and adolescents growing up. In addition, nutmeg and flavor of tteokbokki depends on cooking and spice seasoning.

The seasoning ingredients used in tteokbokki are generally used as a mixture of various ingredients such as red pepper paste, sugar, soy sauce, garlic, ginger, syrup, pepper powder, red pepper powder and red pepper.

In addition, rice cakes made of rice cake are made of powdered rice, which is made of rice, and mixed with various vegetables such as black rice, sesame, black sesame, ham, fish cake, fish fillet, vegetables, mugwort, etc. or raw wheat flour and starch. It is produced by extrusion from my stomach and is produced by balancing nutrition.

As tteokbokki is widely popular national snack, the development of various tteokbokki has been developed.

Korean Patent Laid-Open Publication No. 10-2012-0025795 discloses that when preparing tteokbokki sauce, salt and kochujang are excluded from various materials such as garlic, carrot, onion, walnut and peanut, It is possible to provide fresh texture and non-destructive nutrients while drastically reducing cooking time.

Korean Patent Laid-Open Publication No. 10-2015-0015038 discloses a method of preparing a curry sauce comprising the steps of preparing a curry sauce containing curry, mixing the prepared curry sauce with rice cake for tove rice cake and water, And a step of raising leek on the cooked rice cakes cooked and the rice cakes cooked by the method.

Korean Patent Publication No. 10-2012-0025795 Korean Patent Publication No. 10-2015-0015038

SUMMARY OF THE INVENTION The present invention has been made to overcome the above-mentioned problems, and an object of the present invention is as follows.

First, the present invention is to provide a method for manufacturing a deep-rooted tteokbok (rice cake) using deep-fried tteokbok sauce.

Second, the present invention is to provide a method for manufacturing tteokbokki which can leave a long-lasting seasoning on the surface of rice cakes and produce a deep flavor.

Third, the present invention is to provide a method for preparing rice cakes with various mouthfeel by preparing a rice cake before rice cakes.

The problems of 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.

In order to accomplish the above object, a method of manufacturing a tteokbok according to an embodiment of the present invention includes a source preparing step, a rice preparing step, and a heating cooking step.

In the preparation of the sauce, a tteokbok sauce containing soy sauce and red pepper powder is prepared.

In preparing the rice cake, rice cake cake is prepared.

In the heating and cooking step, the rice cake cake and the rice cake soup are mixed and heated.

In the above-mentioned heating cooking step, sugar can be further added to give sweet taste to tteokbokki.

In the above-described heating cooking step, broth can be further added to give a tteokbokki a rich taste.

The source preparing step may include a ripening process in which the tteokbok sauce is aged for a predetermined period of time.

Inserting cheese into the rice cakes for rice cakes, and forming a plurality of small connecting holes from the outside of the rice cake cakes to rice inside cheesecake.

The effects of the present invention will be described below.

First, according to the method of manufacturing tteokbokki according to the embodiments of the present invention, a deep and rich tteokbokki can be prepared using aged and heated vegetable soy sauce.

Second, according to the method of manufacturing tteokbokki according to the embodiments of the present invention, it is possible to provide crispy, chewy and chewy texture by baking tteokbokki rice cakes and making the top of tteokbok bake, At the same time, as the rice cake is baked, the adhesion of the tteokbokki sauce is enhanced by the fine irregularities formed on the surface of the rice cake, so that the taste of tteokbokyi rice cake and tteokbokki sauce can be felt well.

Third, according to the method of producing tteokbokki according to the embodiments of the present invention, since the tteokbokki rice cake is prepared by applying the seasoning and baked tteokbokki rice cakes, the taste of the seasoning can be felt in the rice cakes that are not tteokbok sauce, It is possible to feel various taste and various texture without harming.

Fourth, according to the method of manufacturing the tteokbokki according to the embodiments of the present invention, when the tteokbokki rice cake is prepared by baking the tteokbokki rice cake reaped in the seasoning, the seasoning of the toppokki rice cake has a good flavor with the taste of the toppokki rice cake and tteokboksi I can feel it.

The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the description of the claims.

The foregoing summary, as well as the detailed description of the preferred embodiments of the present application set forth below, may be better understood when read in conjunction with the appended drawings. For the purpose of illustrating the invention, there are shown preferred embodiments in the figures. It should be understood, however, that this application is not limited to the precise arrangements and instrumentalities shown.
FIG. 1 is a flowchart showing a method of manufacturing rice cakes in accordance with an embodiment of the present invention; FIG.
2 is a flowchart showing a method of manufacturing rice cakes in accordance with another embodiment of the present invention;
3 is a flowchart showing a method of manufacturing a rice crockery according to another embodiment of the present invention;
FIG. 4 is a perspective view schematically showing a state in which rice cakes are arranged in a cooking utensil for cooking topped rice cakes in various embodiments of the present invention; FIG.
5 is a sectional view taken along the line II in FIG. 4; And
6 is a cross-sectional view schematically showing a rice cake cake with cheese therein.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. It is to be understood, however, that the appended drawings illustrate the present invention in order to more easily explain the present invention, and the scope of the present invention is not limited thereto. You will know.

In describing the embodiments of the present invention, it is to be noted that elements having the same function are denoted by the same names and numerals, but are substantially not identical to elements of the prior art.

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

Hereinafter, a method of manufacturing rice cakes in accordance with an embodiment of the present invention will be described with reference to FIG.

FIG. 1 is a flowchart illustrating a method for manufacturing a rice crockery according to an embodiment of the present invention.

As shown in FIG. 1, the method of preparing rice cakes according to an embodiment of the present invention includes a source preparing step (S100), a rice cake preparing step (S200), and a heating cooking step (S300).

The source preparation step (S100) may include a vegetable soy sauce manufacturing process (S110) and a tteokbok sauce manufacturing type (S120).

The vegetable soy sauce manufacturing process S110 includes a first soy sauce preparation process S111, a second soy sauce preparation process S113, a third soy sauce preparation process S115, a first aging process S117, and a mixed heating process S119 ).

In the first preparation of soy sauce (S111), whole soy sauce can be put into brewed soy sauce to make a first soy sauce. Here, the first soy sauce may have a ratio of 14 liters of brewed soy sauce and 3 kg of whole grain.

In the second soy sauce preparation process (S113), the second soy sauce is made by adding Cheongyang red pepper to the brewed soy sauce. Here, the second soy sauce may have a ratio of 14L of brewed soy sauce and 3kg of red pepper.

In the third soy sauce preparation process (S115), the third soy sauce is made by adding the onion to the brewed soy sauce. Here, the third soy sauce can have a ratio of 14 L of brewed soy sauce and 3 kg of onion.

In the first fermentation process (S117), the first liver, the second liver and the third liver are put in separate containers and aged at room temperature for one month. Brewed soy sauce, raw garlic, Cheongyang red pepper, onions are not put at the same time, by putting each of the three different soy sauce separately, you can deepen the original taste of each material.

In the mixed heating process (S119), three kinds of soy sauce aged for one month can be boiled in a single container. At this time, in the initial stage of heating, the mixed soy sauce is heated in three stages of gas firing, and when the mixed soy sauce starts to boil, it can be boiled for about one hour by reducing the gas fire to one stage.

Through such a process of producing vegetable soy sauce (S110), all the ingredients are put into a soy sauce at one time, and the advantage of each material is emphasized compared with the case where the soy sauce is aged and heated, so that a deep and rich vegetable soy sauce can be made.

Next, the tteokbok sauce manufacturing type (S120) may include a red pepper powder mixing process (S121) and a second ripening process (S123).

In the red pepper powder mixing process (S121), the red pepper powder is added to the vegetable soy sauce made through the vegetable soy sauce manufacturing process (S110). When hot pepper powder is mixed with heated soy sauce, the taste of red pepper powder and the taste of soy sauce are well mixed and can produce a deep taste.

In the second aging step, the mixed sauce is cooled at room temperature in the red pepper powder mixing process (S121), and then aged in the refrigerator for 3 days.

Thus, preparation of the tteokbok sauce can be completed.

Meanwhile, in the rice cake preparation step (S200) of this embodiment, the rice cake baking process (S215) may be included. In the process of baking the rice cake of this embodiment (step S215), the rice cake pieces can be separated one by one and placed in a pan. In this state, the rice cake pieces can be baked in a state without oil. When the surface of the rice cake is browned, the rice cake can be turned over and the other side can be baked. As a result, the outer surface is crispy and chewy and chewy, and the texture is improved. Also, when the surface of the rice cake is baked and the carbohydrate is pressed, I can add a tasty flavor. When the toppokki rice cake is heated, if the toppoki rice cake is baked while the lid of the fan is closed, the evaporation of the water is minimized and the inside can be further moistened.

Likewise, if the rice cake is made by baking the rice cake, the crispy texture of the rice cake can be added to the texture of the rice cake. In addition, during the process of baking the rice cake, the rice cake is left on the rice cake by the fine irregularity formed on the surface of the rice cake, so that the rice cake and rice sauce can be more mixed.

Then, the heating cooking step (S300) can be performed. In the heating cooking step (S300), the prepared toukki sauce and the toppokki rice cake prepared in the preparation of the sauce and the preparation of the rice can be mixed and heated.

Here, besides the rice cakes and rice cake soup, you can put the broth in a rich flavor. Seaweed can be prepared by boiling seaweed, anchovy, etc. for a certain period of time. In addition, considering the taste of people who eat tteokbokki at this stage, sugar can be added to make tteokbokki sweet.

The method of manufacturing rice cakes in accordance with one embodiment of the present invention has been described above.

Hereinafter, a method of manufacturing rice cakes in accordance with another embodiment of the present invention will be described with reference to FIG.

FIG. 2 is a flowchart illustrating a method of manufacturing rice cakes in accordance with another embodiment of the present invention.

As shown in FIG. 2, the method for preparing rice cakes in accordance with another embodiment of the present invention includes a source preparation step (S100), a rice cake preparation step (S200), and a heating cooking step (S300).

Here, since the source preparing step (S100) and the heating cooking step (S300) are the same as those of the embodiment of the present invention, a description thereof will be omitted.

However, the rice cake preparing step (S200) of the present embodiment may include a seasoning application process (S211) and a rice cake baking process (S215).

In the source application process (S211), the spice can be applied to the toppokki rice cake. Here, the sauce may be vegetable soy sauce or curry powder as described above. And, you can bake toppokki rice cake with seasoning applied. In this embodiment, the rice cake cake can be baked while the pan is slightly oiled. This is because when the sauce is applied, the sauce sticks to the pan so that the sauce can taste. As described above, when the rice cake is prepared using the rice cake roasted with the vegetable soy sauce or the curry powder, the flavor of the soy sauce or the curry flavor can be felt in the rice cake rather than the rice cake soup, so that the taste of the rice cake Various texture can be felt.

In the present embodiment, the seasoning is exemplified by vegetable soy sauce or curry powder. However, sauces and spices having a taste that is well compatible with tteokbok sauce can be applied in various ways. In addition, the advantage of baking the toppokki rice cake to make the toppokki is as described in the foregoing embodiment.

As described above, the method of manufacturing rice cakes in accordance with another embodiment of the present invention has been described.

Hereinafter, a method of manufacturing rice cakes in accordance with another embodiment of the present invention will be described with reference to FIG.

3 is a flowchart illustrating a method of manufacturing rice cakes in accordance with another embodiment of the present invention.

As shown in FIG. 3, the method of preparing rice cakes according to another embodiment of the present invention includes a source preparation step (S100), a rice cake preparation step (S200), and a heating cooking step (S300).

Here, since the source preparing step (S100) and the heating cooking step (S300) are the same as those of the embodiment of the present invention, a description thereof will be omitted.

However, the rice cake preparing step (S200) of the present embodiment may include a rice cake making process (S213) and a rice cake making process (S215).

In the process of measuring the rice cakes (S213), rice cakes can be measured on the sauce. Here, it may be the vegetable soy sauce or tteokbok sauce described above in the sauce. You can taste the taste of soy sauce or tteokbokki sauce in rice cakes with the sauce soaking in rice cakes if you put rice cakes in the sauce. Then, you can burn rice cake with rice in a sauce. In this embodiment, the rice cake cake can be baked while the pan is slightly oiled. This is because when the rice cake is baked while the seasoning is left on the surface of the toppokki rice cake, the seasoning tends to stick to the pan and produce a flavor.

In this way, when the rice cake is cooked in the vegetable soy sauce or tteokbok sauce, the seasoned rice cake is made in the rice cake, so that the person can feel that the taste of the rice cake and the rice cake are well mixed.

In the present embodiment, the seasoning is exemplified by vegetable soy sauce or curry powder. However, sauces and spices having a taste that is well compatible with tteokbok sauce can be applied in various ways. Further, the advantage of baking the toppokki rice cake to make the toppokki is as described in the first embodiment, so the explanation is omitted.

As described above, another embodiment of the present invention has been described.

It will be apparent to those skilled in the art that the present invention can be embodied in other specific forms without departing from the spirit or scope of the invention as defined in the appended claims. It is obvious to them. Therefore, the above-described embodiments are to be considered as illustrative rather than restrictive, and the present invention is not limited to the above description, but may be modified within the scope of the appended claims and equivalents thereof.

For example, as shown in FIGS. 4 and 5, an external fan unit 110 having an internal space and having a handle part 140 and a bottom part and a side wall part, and an external fan part 110 having a handle part 140, And the inner heat-insulating portion 130 and the inner heat-insulating portion 130 may be sequentially arranged.

The length of the inner cooking unit 120, the inner heat insulating unit 130, and rice cakes are formed in advance so that one tteokbokki rice cake is disposed across the inner cooking unit 120 and the inner heat insulating unit 130, The cooking cavity 120 may be made of a metallic material and the inner heat insulating portion 130 may be made of a ceramic material.

After the cookware 100 is used to cross the inner cooking zone 120 and the inner heating zone 130, the cooked rice is roasted by a separate heating device, and the rice cake, which is located above the inner cooking zone 120, The moisture is evaporated and heated in a hard state, and the rice cake portion located above the inner heat insulating portion 130 is in a moist state in which moisture is relatively left.

After the rice bran is cooked with the final tteokboki using the cooking utensil 100 by mixing the sauces as described above after heating to a predetermined time to form the rice cake state as described above, Some of the manufactured tteokbokki is in a hard state and a part of the tteokbokki is in a soft state, so that it can bring the fun of the texture.

6, the cheese 20 is inserted into the tteokbokki rice cake 10 to form a plurality of small connection holes 11 from the outside of the rice cake 10 to the cheese 20 inside the rice cake And then, a process of mixing with one of the various sources described above and cooking may be performed. The connection hole 11 may be formed by an operator using a small needle or a separate mechanism.

In this case, the sauce can reach the inner cheese of the rice cake from the outside, so that the sauce flavor can be sufficiently generated on the inside and the outside of the rice cake cake, as well as the time required for rice cake to be ripened can be shortened. And may further include a heating step so that the connection hole 11 is closed after a predetermined time.

At this time, when the cheese is used as a frozen cheese, the cheese may be formed with small holes so that the source may be varied to the inside of the cheese.

S100: Source preparation step
S200: rice cake preparation step
S300: heating cooking step

Claims (5)

A method of manufacturing a rice crockery using an outer pan part having a bottom part and a side wall part with an inner space part and a handle part and an inner cooking part and an inner heat part being sequentially arranged on the upper side of the outer pan part, ,
Sauce preparing step to prepare tteokbok sauce containing soy sauce and red pepper powder;
Preparing rice cake rods having a length such that one rice cake roasting rice cake is disposed across the inner cooking chamber and the inner heat insulating portion;
Placing rice cake rods over the inner cooking zone and the inner heat-insulating zone;
And a heating cooking step of mixing the rice cake roasting rice cake and the tteokbok sauce and heating them,
In the heating cooking step, sugar is further added to give a sweet taste, and at the same time, broth is further added to produce a rich flavor. delete delete The method according to claim 1,
In the source preparation step,
Wherein the dipping sauces are aged for a predetermined period of time. The method according to claim 1,
Inserting cheese into the rice cakes for rice cakes,
Further comprising the step of forming a plurality of small connection holes from the outside of the rice cake cake to the inner cheese of the rice cake.

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