KR101826204B1 - Method for Manufacturing Tteokgalbi Containing Filling - Google Patents

Method for Manufacturing Tteokgalbi Containing Filling Download PDF

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Publication number
KR101826204B1
KR101826204B1 KR1020150136582A KR20150136582A KR101826204B1 KR 101826204 B1 KR101826204 B1 KR 101826204B1 KR 1020150136582 A KR1020150136582 A KR 1020150136582A KR 20150136582 A KR20150136582 A KR 20150136582A KR 101826204 B1 KR101826204 B1 KR 101826204B1
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South Korea
Prior art keywords
meat
weight
parts
mixed
sauce
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KR1020150136582A
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Korean (ko)
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KR20170037256A (en
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정양순
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정양순
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67Reformed meat products other than sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products

Abstract

The present invention relates to a method for baking tteokbog in the form of meat containing meat as a main ingredient.
The method of the present invention for producing the tteokgalbi can sufficiently cook the meat even if it is heated for a short time, so that it can be cooked without burning the tteokgalbi and the water vapor generated from the meat is cooked evenly without burning the meat, It is possible to enjoy the taste of the mixed meat meat and the various flavor of the cattle because they have the shape, and they can enjoy visual aesthetic and tasteful taste at the same time by showing a distinctive texture to each other. Also, the taste of meat, which is the main ingredient of tteokgalbi, It is possible to effectively suppress the increase of cholesterol by the ingredient to be mixed with the meat and to improve the texture of the meat by improving the juiciness of the rice cakes by controlling the evaporation of moisture by covering each ingredient of the meat with the ingredient of the beef, The shape of the cake can be maintained without being disturbed.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a tteokgalbi Containing Filling,
The present invention relates to a method for baking tteokbog in the form of meat containing meat as a main ingredient.
Tteokgalbi is a kind of food that is very popular for foreigners as well as for men and women, as well as for young and old, by removing the flesh attached to the ribs and finely chopping it, then kneading it with seasoning and kneading it, wrapping it on the ribs and baking it in a griddle or oven.
In order to satisfy consumers' various demands of the tteokgalbi, the related industry has been developing a method of commercializing tteokgalbi in various ways by applying the conventional traditional taste or shape so that it can be easily enjoyed at home while enjoying a better taste.
As an example of such a tteokgalbi product, pork or beef is prepared and mangled together with various seasonings such as soy sauce, garlic, onion, ginger, sugar, salt, etc., and then formed by hand or by molding in a mold such as a disk, And then heat-treated.
For example, in Korean Patent Registration No. 1186921, there is proposed a method in which a mixture of condiments and heat-resistant lactic acid bacteria is mixed with meat, followed by chilling and molding in a refrigerator, followed by heating in an oven, 2015-0014799 proposes a method in which the raw meat is mixed with lemon balm powder and seasoning and molded into a tortoise-like shape and then aged.
The inventive tteokgalbi products were heated or simply grilled to make consumers enjoy the tteokgalbi easily, adding lactic acid bacteria or herb plant lemon balm to the tteokgalbi to provide functionality.
However, in the case of the above-described method for producing tortoiseshell, it takes much time for molding when molding by hand, and it is difficult to easily detach from the mold due to the adhesive force of the mixed meat when molding in the mold, The production efficiency is lowered, and when baked immediately in a mold, the surface of the meat is burned and the inside is less ripe.
In addition, Korean Patent No. 0905979 and No. 1239508 disclose products in which a rice cake is mixed with a rice cake composition or a rice cake is wrapped in a rice cake composition. In Korean Patent Registration Nos. 0905979 and 1239508, In the center of the seasoning, rice cakes are placed in the shape of rice cakes and rice cakes which are in the shape of core - seasoning shells have been proposed.
The above-mentioned tteokgalbi products have the advantage of reducing the manufacturing cost and the visual effect because the rice cake is included, thereby saving the relatively expensive meat. However, since the starch of the heat-treated rice cake is aged during the circulation, It has a disadvantage in that the texture is hard and the binding force between the rice cake and the meat is low so that the rice cake and the meat are separated during the cooking process or during the meal.
Korean Patent Laid-Open Publication No. 2014-0046777 also discloses a method for preparing meat walnut confectionery which can simultaneously enjoy the texture of the rice cake and the walnut confection by adding the meat sauce mixture to the walnut confectionery manufacturing process. Meat sauce blend, and three-folded walnuts are sequentially added to the breadtops to produce walnut flavored walnut confectionery.
However, since the above-mentioned meat walnut confectionery method is such that the pastry dough is touched on the bread dough and the meat seasoning blend is baked in the inside, the easily ripened dough is cooked sufficiently in contact with the heated bread dough, If you want to cook more meat and sauce mixture by increasing the baking time, there is a problem of flour dough burning at this time.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing a tteokgalbi which allows the inside of the tangkabi to be fully ripened while the inside thereof is not burned.
In order to solve the above-mentioned problems, the present invention provides a method for preparing meat, 15 to 25 parts by weight of saccharides, 10 to 20 parts by weight of chopped onion, 5 to 15 parts by weight of soybean powder, 3 to 10 parts by weight of chopped meats, 3 to 10 parts by weight of water, 1 to 7 parts by weight of soy sauce, And 1 to 5 parts by weight of salt to prepare a mixed meat; Aging the mixed meat at -5 to 10 ° C for 1 to 5 days; Heating the forming mold, which is composed of an upper plate and a lower plate, with the upper plate and the lower plate integrally joined to each other to form an inner space, at 170 to 190 캜; Adding the aged mixed meat into the inner space of the heated lower mold and injecting the meat into the center of the mixed meat, A step of covering the upper plate of the molding die on the lower plate and baking for 2 to 5 minutes while changing the vertical position; And separating the baked mixed meat and beef from the forming mold.
At this time, it is preferable that 20 to 40 parts by weight of fat of pigs are mixed with 100 parts by weight of meat meat, or 5 to 10 parts by weight of pulverized rice cakes, walnuts or wafers are further mixed.
It is also preferable that the cow is cheese, tomato sauce, chili sauce, mustard sauce or Worcester sauce. Sauces made with sauce made of cheese or sugar with sucrose are preferably immersed in milk.
In addition, it is preferable to add mixed meat after applying oil to the inner space of the heated forming mold.
The method for producing the tzataka boiling according to the present invention includes a cow which is not ripe enough to be sufficiently cooked, so that the heat supplied from the outside only needs to be cooked outside the tazkabi so that the meat can be sufficiently cooked even by heating for a short time It can be cooked so that it does not get ridges, and the water vapor generated from the cow is heated evenly without mixing.
Also, since the mixed meat and the cow are separated from each other, they can feel the crunching taste and the various flavor of the cow meat together, and they show a distinctive texture, so that they can enjoy the visual aesthetic taste and the tasteful taste simultaneously.
In addition, it effectively suppresses the increase of blood cholesterol by meat intake which is the main ingredient of tteokgalbi, as a component to be mixed with meat and improves the texture by improving the juiciness of tteokgalbi by suppressing water evaporation by covering each ingredient of mixed meat It is possible to maintain the shape of the meat without tearing it by binding the components of the meat with the meat.
Hereinafter, the present invention will be described in detail by steps.
First, the selected meat is ground to prepare a main meat meal, and then the meat meat is mixed with a saccharide, chopped onion, soybean powder, chopped wave, water, soy sauce and salt, .
As meat, pork, beef, duck, chicken, lamb, horse meat and the like can be used according to need, and mixed meat thereof can be used.
The mixing ratio of the meat mixture is 15 to 25 parts by weight of saccharide based on 100 parts by weight of meat-crushed meat, 10 to 20 parts by weight of chopped onion, 5 to 15 parts by weight of soybean powder, 3 to 10 parts by weight of chopped meats, 1 to 7 parts by weight of soy sauce, and 1 to 5 parts by weight of salt is preferable in view of optimizing the general taste of general consumers.
The saccharides are not limited to the types such as sugar, glucose, fructose, starch syrup, dextrin, stevioside and caramel. If necessary, garlic, wheat flour, pepper, sesame oil, L - Sodium glutamate, edible flavor (flavor oil), ascorbic acid, etc. can be added to control the texture.
Since the meat is a major component of the meat, there is a risk of increasing the cholesterol in the blood. However, the soybean powder among the ingredients of the mixed meat contains low density lipoprotein (LDL), which is known to contain a large amount of unsaturated fatty acid and omega- ) And high density lipoprotein (HDL), which lowers triglycerides and prevents arteriosclerosis, to prevent vascular diseases and also to mix with water to bind other ingredients, thus maintaining the shape of the tteokgalbi.
In addition, it is preferable to mix pig fat in the above-mentioned mixture meat and to mix 20-40 parts by weight of pig fat based on 100 parts by weight of meat meat product. The pig fat has a low thermal conductivity and inhibits protein denaturation of meat It improves the texture of the cooked meat and mixes it with other ingredients of the mixed meat during the process of baking the meat, then solidifies while cooling down after the process of baking, and keeps the shape of the cake by binding each ingredient of the mixed meat.
In addition, each ingredient of the mixed meat is covered to minimize the evaporation of water by heating and to suppress the water evaporation during storage, thereby improving the juiciness of the rice cakes. When the prepared rice cakes are consumed, they melt in the chewing process and stimulate the salivary glands Thereby promoting the secretion of acupuncture so that the texture of the rice cake is succulent.
Further, it is preferable to mix the crushed rice cakes in the above mixed meat, and it is preferable to mix 5 to 10 parts by weight of the crushed rice cakes with respect to 100 parts by weight of the meat crushed product. The rice cakes are added with a coriander- Even if it does not have a hard texture.
Further, it is preferable to mix walnuts in the above-mentioned meat mixture and to mix 5 to 10 parts by weight of walnuts on the basis of 100 parts by weight of meat meat products. The walnuts can improve the texture of the meat which is easily tolerated and suppress the peculiar smell of meat In addition to enhancing taste and flavor, it enhances the overall taste of the rice cake, and when a large amount of rice cake, which is the main ingredient, is consumed, a side effect such as arteriosclerosis may occur. The walnut contains 60 ~ 70% of high quality unsaturated fatty acid, and linolenic acid and vitamin E Which is effective in preventing arteriosclerosis by decreasing cholesterol in the blood.
In addition, it is preferable to mix Orostachys japonica in the above meat mixture, and it is preferable to mix 5 to 10 parts by weight of the meat product with 100 parts by weight of the meat meat product, and the meat product is washed and pulverized It is not limited to the forms such as raw and ground crushed water, crushed and dried crushed powders, dried crushed coconut powder, and dried crushed coconut juice.
Wassong has been used as a folk remedy for hepatitis, immune function against boils, hemostatic agent, cancer treatment, etc., and is used in paralysis, swelling, hemostasis, and humidification in the oriental medicine. Phytochemicals Sterols, triterpenoids, flavonoids, and phenol compounds have been isolated and are known to be effective against cancers of the digestive system.
As described above, when the rice cakes are prepared by mixing the raw material containing the useful ingredients of the human body into the meat crumbs, the brown color which is obtained by heating the rice cakes is added to the rice cakes, and the brown color of the rice cakes is thickened. The darker the brow, the more visually the texture is increased, and the addition of hazelnut lowers the hardness of the ricotta, softening the ricotta which is hard to be hardened, but also increasing the cohesiveness and chewing the ricotta Make sure you have a good texture.
In addition, the polyphenol components contained in the wastes have an antimicrobial activity against food spoilage and food poisoning microorganisms, and are stable against heat and pH, and antioxidant activity can be expected to be increased.
The prepared meat is aged at -5 to 10 ° C for 1 to 5 days according to the state of the meat, so that the meat is softened and the sub ingredient is well absorbed into the meat.
Next, a forming mold capable of forming and baking the aged mixed meat is prepared.
Wherein the mold is composed of an upper plate and a lower plate and the upper plate and the lower plate are integrally connected to each other to form an inner space and the inner space is filled with meat to form an inner space of the molding die To produce a tteokgalbi.
By designing the inner space of the molding die in various shapes, for example, cow, pig, walnut, rice cakes, rice cakes, and the like, visual aesthetics can be imparted to the prepared cakes, thereby enjoying eating and enjoyment.
First, the upper plate and the lower plate of the molding die are heated. Then, the prepared mixture is put into the inner space of the lower plate, filling is put into the center of the mixed plate, do.
More specifically, based on the amount of mixed meat and bovine which enters into one cattlemen, half of the whole meat is put into the inner space of the lower plate, all the cows are put on the half, and then the rest of the meat , And the proportion of mixed meat and cow in one cattail can be adjusted according to the food of the food.
It is preferable to use cheese or sauce as the above-mentioned sauce. As the sauce, sweet sauce of tomato sauce, hot chilli sauce, mustard sauce suitable for meat, and wister sauce which tastes of tteokgalbi sauce. As shown in FIG.
When injecting a liquid such as a sauce, press the center of the bottom plate of the lower plate to make a groove, then put the sauce into the groove so that the sauce does not flow to the edge.
When the mixing meat and the cow are filled, the upper plate is covered on the lower plate and bent while changing the upper and lower positions. In this way, during the up / down movement of the forming mold, the mixing meat including the center oven is formed into the inner space shape of the molding die, Become well.
In addition, the cheese melts in the process of baking the meat and becomes a liquid phase. The liquid cheese and the liquid sauce are mixed with the meat during the baking process. The cheese is baked while turning upside down. It spreads evenly around the center.
In addition, the liquid cheese and the liquid sauce which are impregnated into the mixed meat are heated to a temperature of 100 ° C or more in a closed inner space of a mold formed by joining the upper plate and the lower plate, As described above, the steam heated at a high temperature is mixed with the heat supplied from the molding die, so that the mixed meat is prevented from burning.
In addition, water vapor acts as a heat medium between the compounding meat and the forming mold, thereby reducing the direct contact of the compounding meat with the high temperature of the molding mold, and also supplying moisture to the compounding meat to further suppress the compounding meat. Let's have it steadily.
While the baking process is completed, the mold is continuously heated so as to keep the temperature constant. Preferably, the temperature of the mold is maintained at 170 to 190 DEG C for 2 to 5 times so as not to burn the mixed meat. The center temperature of the mixture is 75 ℃ or higher and heated for 2 ~ 5 minutes so that the mixture can be fully ripened.
Cows do not need to be cooked because they are made up of cheese or sauces. It only needs to be heated to the extent that the cheese melts, so you only need to mix the ingredients around the cows.
In the case of the tear gravel composed of only the compounded meat and the mixture of the meat, it is necessary to form the thickness thinly because there is a problem that the outer portion is burnt and the center portion is not ripe. However, If it is included, the surrounding meat around it will be naturally thinly molded, and the heat supplied from the molding frame will be firstly cooked on the outer side of the tteokgalbi so that the baking time can be shortened so that the mixed meat is not burned.
In order to easily separate the baked bread from the baking mold and improve the flavor and aroma of the baked bread, it is preferable to apply oil to the inner space of the baking mold before the mixing meat is put into the baking mold.
The perilla oil has a strong flavor and improves the taste and flavor of the rice cakes. It is rich in omega-3 fatty acid linolenic acid, which effectively lowers the blood cholesterol increase due to the consumption of meat, and also has the effect of preventing the aging of blood vessels Thereby preventing various vascular diseases such as arteriosclerosis.
When the baking process is completed, the prepared cake is separated from the mold, and after that, the melted cheese impregnated in the mixture meat is hardened according to the taste of the rice cake, and the mixed meat is bound, In addition, as the sauce is also baked, the moisture is evaporated and the adhesive strength is increased, thereby binding the mixture meat to maintain the shape of the rice cake.
In addition, the cheese and sauce cows that do not penetrate the blend meat and remain in the center of the rice cake provide a visual pleasure during the meal because the rice cakes express the shape of bread or rice cakes containing the cow, (Cheesy flavor of cheese, sweet taste of sauce, hot spice, etc.) of the mixed meat meat, so that they can match each other and exhibit a unique texture.
In order to make the shape of the cattail biscotti so produced more clearly, the cow to be introduced into the mold may be immersed in milk and then introduced.
The source of cow is soaked with sugar in the form of jam and then immersed in milk. The cow that is immersed in milk is baked in the form that it is coated with milk and then surrounded by the mixture of meat.
When the milk is heated or brought into contact with an acidic substance, the casein protein of the milk coagulates to form a film. As described above, when the cow is soaked in milk and then added to the mixed meat, the meat is the main ingredient and the meat is acidic The casein protein of the milk is solidified, and the solidification is promoted by heating in the course of baking.
The membrane formed by the coagulation of the milk protein blocks the molten cheese or sauce from penetrating into the meat during the baking process, thus separating the meat from the meat. Therefore, the morphology of the meat can be expressed more clearly, thereby improving visual aesthetics, The taste can be clearly distinguished, and the tasteful taste can be improved.
As described above, the rice cakes that are prepared as described above are sufficiently ripened to the inside, effectively lowering the blood cholesterol increase due to the main ingredient, meat, and stabilizing the shape of the rice cakes by binding the ingredients of the cow meat, And the taste of the cow, respectively, so that they can mingle with each other to create a distinctive texture, which can add pleasure to eating and pleasure to look at.
Hereinafter, the present invention will be described in more detail with reference to the following examples, comparative examples and test examples.
It is to be understood, however, that the invention is not to be construed as being limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. Will be apparent to those skilled in the art to which the present invention pertains.
≪ Examples 1 to 6 and Comparative Examples 1 and 2 >
The mixture was prepared in the composition ratio shown in Table 1, and aged in the aging chamber operated at 1 캜 for 30 hours.
The upper and lower plates were separated from each other by a top plate and a bottom plate, and a mold having a hemispherical open inner space formed on each plate of the upper plate and the lower plate was prepared.
The upper and lower plates of the mold were placed on a fire with the open part facing upward, heated at 180 DEG C and greased with oil in the inner space of the upper and lower plates.
The above aged mixed meat was put into the inner space of the lower plate, and the meat (cheese or sauce) shown in Table 1 below was put into the center portion, and then the meat was put on the meat. Then, And the total amount of mixed meat and beef was injected so as to fill the inner space of the mold.
After mixing the meat and meat, the top plate was put on the bottom plate. The top of the plate was turned upside down, and the top and bottom of the plate were changed for three minutes while changing the top and bottom positions. The meat was turned upside down three times during the baking. After the baking process, Tear gravels were prepared.
Mixed meat and composition ratio (kg)
Example
One
Example
2
Example
3
Example
4
Example
5
Example
6 weeks 3)
Comparative Example
One
Comparative Example
2
Mixed meat Money Meat Finishing 38
MDCM Note 1) 62
Sugar 19
Chopped onion 16
Soybean powder 12 -
Chopped wave 8
Drinking water 7
Soy sauce 5
Salt 3
Seasoning 2 ) 5
Pork fat - 30 - - - 30 - -
Crushed rice cake - - 7 - - 7 - -
Crushed walnuts - - - 9 - 9 - -
Dry powder - - - - 7 7 - -
small Cheese 50 - - - - 50 - 50
Tomato sauce - 50 - - - - - -
Chili sauce - - 50 - - - - -
Mustard sauce - - - 50 - - - -
Worcester sauce - - - - 50 - - -
Note 1) MDCM: mechanically separated meat,
Note 2) Seasoning: Garlic, sesame oil, ginseng salt, pepper, caramel concentrate, sodium L-glutamate, flavor oil, ascorbic acid
Note 3) The cheese is immersed in milk for a while, then taken out
≪ Test Example 1 >
The tortoiseshells prepared in Examples 1 to 6 and Comparative Examples 1 and 2 were each put in a box for 10 minutes and shaken for 1 minute. Respectively.
Form maintenance test result ()
Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2
damage
Number of shares Note )
2 0 One 2 One 2 5 4
Note) Based on the cleaved count, except when the edge is broken.
Table 2 shows that there was no breakage of the rice cakes in Example 2 in which the soybean powder and the fat were contained in the mixed meat and the beef was contained in the mixed meat. However, in Comparative Example 1, In Example 2, five and four tortoises were destroyed.
Analysis of the above results showed that soybean powder, fat, and bovine components were bound to other components of the meat, and soybean powder and fat were contained in the meat mixture. In Example 6 in which the bovine milk was soaked in milk, It is considered that if the cattle are immersed in the milk from the result of the breakage of the rice cakes, the bovine components permeate the mixed meat by the film formed by the milk, thereby preventing the binding of the mixture meat.
Therefore, it can be seen that the addition of cheese or sauce in the preparation of the rice cakes does not only improve the visual and taste, but also prevent the rice cakes from being broken during the distribution.
≪ Test Example 2 > Measurement of water holding capacity of rice cakes
Glass water content was determined by measuring glass moisture content. Glass moisture indicates the force to maintain moisture when physical force is applied. This also affects other factors such as texture, juiciness and color as well as texture of rice cake.
For each of the tortoiseshells prepared in the above Examples and Comparative Examples, samples were sampled at the same weight, the sample was wrapped with a filter paper (Whatman No. 3) measuring the weight, and then the sample was packed in a 50 ml Palcon tube And centrifuged at 3000 rpm for 15 minutes.
The weight of the filter paper was measured by separating the sample and the filter paper, and the glass water content was calculated using the following formula. The results are shown in Table 3 below.
Glass moisture content (%) = (weight of filter paper after centrifugation - weight of filter paper before centrifugation) / sample weight × 100
Glass moisture content (% by weight)
Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2
Glass moisture
content
57 63 60 58 59 67 48 55
As a result of the above Table 3, in Example 6 in which the content of fat of pigs, crushed rice cake, crushed walnuts, and dried persimmon powder was contained in the mixture meat, the moisture content of the glass was the highest and that of Example 2, It was found that pig fat was most effective in retaining moisture of the rice cakes and Comparative Example 1 in which the cows were not contained was the lowest, and the inclusion of the cows significantly influenced the moisture content of the rice cakes, It is an important factor to make.
≪ Test Example 3 >
The hardness, springiness, cohesiveness and chewiness of the rice cakes prepared in the above Examples and Comparative Examples were measured and compared.
The hardness indicates the degree of hardness, and the elasticity means that the deformed material tends to return to its original state when the force is removed. In the mouth, the elasticity is felt like rubber. The chewiness is defined as the energy required to disintegrate to the state that can be handed over to the esophagus when ingested, and it is related to hardness, elasticity and cohesiveness .
Tissue profile analysis (TPA) was performed using a texture analyzer (TA-XT2, UK). One piece of tortoise was placed in the center of the plate and subjected to a two-bite compression test And the measurement results are averaged to be shown in Table 4 below.
The probe used had a diameter of 0.45 mm and a pre-test speed of 2.0 mm / sec, a test speed of 1 mm / sec, a post-test speed of 1 mm / sec, a strain of 70.00% .
Texture measurement result
Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2
Hardness
(N / cm2)
91.5 85.4 103.5 105.7 89.1 99.6 119.5 82.4
Resilience
(Cm)
0.90 0.95 0.91 0.87 0.88 0.93 0.83 0.83
Coherence
(ratio)
0.55 0.60 0.59 0.52 0.56 0.63 0.52 0.54
Chewiness
(Ncm)
44.9 43.2 45.9 46.0 43.3 45.6 52.1 42.4
In Table 4, the hardness and toughness of Comparative Example 1, which does not contain cow, was the highest, and the elasticity and cohesiveness were the lowest. When the cow tongue was not included, it was found that the product had a slightly hard texture.
In addition, the elasticity was the highest in Example 2 in which the fat content of the pork fat was the highest, and Example 6 in which the pork fat, the crushed rice cake, the crushed walnut and the dried persimmon powder were contained and the crushed rice cake- And the cohesiveness was the highest in Example 6, and in Example 2 and Example 3, it was next measured to be large, so that pig fat and crushed rice cake were effective in improving the elasticity and texture of the rice cake.
Therefore, in order to improve the texture of the rice cakes, it is preferable to include cow, and it is more preferable to include the swine fat and crushed rice cakes in the mixed meat.
≪ Test Example 4 >
The appearance, taste, flavor, color, and overall preference of the above-prepared tteokgalbi were measured by a five-point scale method, and the average value was shown in Table 5 below.
Sensory test result
Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Comparative Example 1 Comparative Example 2
Exterior 4.3 4.5 4.3 4.1 4.5 4.2 3.7 3.5
flavor 4.0 4.3 4.2 4.1 4.1 4.4 3.1 3.7
incense 3.9 3.7 3.8 4.3 4.1 4.1 3.4 3.8
color 4.0 4.2 3.8 3.9 4.4 4.0 3.7 3.4
Overall
Likelihood
4.0 4.2 4.1 4.1 4.3 4.2 3.4 3.6
As shown in Table 5, the evaluation of the appearance was most excellent in Example 2 in which pig fat was contained in the mixed meat and no apparent destruction was observed, and Example 5 in which the rice cake was mixed with the green tea brown color, Add the pig fat and soy sauce to the mixed meat, and you can produce the best texbag in appearance.
The flavor is mixed with pork fat, crushed rice cake, crushed walnuts and dried crumbs powder, soaked cheese in milk, and then making rickettoe, the cheese is the most in the center of the cow, Example 2, which contains swine fat, Example 2, which has a juicy texture, and Example 3, which contains a rice cake and has a chewy texture.
In case of incense, Example 4 in which the walnuts suppressing the peculiar smell of meat was mixed was most excellent, and the hue in the hue was increased by heating the meat, It can be seen that the walnuts and hazelnuts improve the flavor and color of the rice cake.
In the overall preference, the embodiment according to the present invention was evaluated to be evenly higher overall, thus confirming the merchantability of the rice cakes according to the present invention.

Claims (7)

  1. Grinding the meat to prepare a meat meal;
    20 to 40 parts by weight of fat of pigs, 5 to 10 parts by weight of crushed rice cake or walnuts, 5 to 10 parts by weight of garlic, 15 to 25 parts by weight of saccharides, 10 to 20 parts by weight of chopped onion, 5 to 15 parts by weight of powder, 3 to 10 parts by weight of chopped waves, 3 to 10 parts by weight of water, 1 to 7 parts by weight of soy sauce and 1 to 5 parts by weight of salt are mixed to prepare mixed meat;
    Aging the mixed meat at -5 to 10 ° C for 1 to 5 days;
    Heating the forming mold, which is composed of an upper plate and a lower plate, with the upper plate and the lower plate integrally joined to each other to form an inner space, at 170 to 190 캜;
    Applying oil to the inner space of the forming mold;
    The aged formulated meat is put into the inner space of the heated lower mold and the meat is put into the center of the mixed meat in the middle of the mixed meat to add any one selected from the group consisting of cheese, tomato sauce, chili sauce, mustard sauce and Worcester sauce And then putting the meat into the meat again;
    A step of covering the upper plate of the molding die on the lower plate and baking for 2 to 5 minutes while changing the vertical position; And
    And separating the baked mixed meat and beef from the forming mold,
    Wherein the cheese is immersed in the milk as it is, and the sauce is made to be in a jam form with the saccharide, followed by immersion in milk to use.
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Citations (1)

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Publication number Priority date Publication date Assignee Title
KR100905979B1 (en) 2007-08-31 2009-07-06 김장수 Boneless tteok-galbi and its manufacturing method

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Publication number Priority date Publication date Assignee Title
KR100905979B1 (en) 2007-08-31 2009-07-06 김장수 Boneless tteok-galbi and its manufacturing method

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Title
[포프리꽁듀] 치즈떡갈비~*. 네이버 블로그. [online], 2010.03.03., [2017.01.24. 검색], 인터넷: <URL: http://blog.naver.com/ajesshana/60102967257>*

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