KR102164258B1 - Composition for Cooking Ddeokboggiddeok Comprising Rice Powder and Manufacturing Method - Google Patents

Abstract

The tteokbokki composition and manufacturing method based on rice flour of the present invention is based on 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut flour, 1 to 5 parts by weight of fat, 1 to 5 parts by weight of sugar. After kneading the cooked tteokbokki composition, then aging for 5 to 6 hours, steaming at 110 to 120°C, and extruding the steamed dough into 10 to 15 mm in diameter at 10 to 15°C. Immersing in the cooling water of the above, punching into a hole of 0.5 to 1 mm every 2 to 3 cm in a vertical direction in the center of the quenched tteokbokki rice cake as described above, and then cutting it into 5 to 10cm lengths, and It is a method for preparing a cooked tteokbokki composition mainly comprising rice flour, including the step of immersing in a sauce composition and seasoning.

Description

Composition for Cooking Ddeokboggiddeok Comprising Rice Powder and Manufacturing Method {Composition for Cooking Ddeokboggiddeok Comprising Rice Powder and Manufacturing Method}

The present invention is a cooked tteokbokki tteok composition based on rice flour and a method for manufacturing the same.The cooked tteokbokki tteok composition is kneaded by mixing rice flour, starch, chestnut flour, fat, oil, trehalose, alcohol, and an appropriate amount of purified water, and then steamed and extruded into garaetteok. The step of immersing the extruded Tteokbokki Tteok in cooling water to rapidly cool it, punching in the center of the Tteokbokki Tteok in a vertical direction to make a hole, and then cutting the Tteokbokki Tteok into a certain size, and seasoning the Tteokbokki Tteok by immersing it in the sauce composition. It is a cooked tteokbokki composition and a method for producing the same, comprising the step of cooking rice flour as a main ingredient.

The present invention can provide a healthy snack by providing a pupil in the center of the tteokbokki tteok to increase the salting rate of seasoning, reducing calories due to sugar, salt, and red pepper powder used in excess of tteokbokki. In addition, it can provide good quality tteokbokki by delaying the aging of rice starch.

Rice is a staple food for Koreans, and processed foods using rice include rice cakes, noodles, and sweets. Rice consists of 77.6w% carbohydrate, 6.5w% protein, 14.0w% moisture, 1.3w% lipid, and 0.3w% ash. In addition, enzymes such as niacin, amylase, maltase, protease, lipase, and hydrogen peroxide known as vitamin B3 are present in rice. However, if rice cakes are made from rice cakes made with only rice ingredients and eaten, it causes an imbalance in nutrition. In addition, as the taste and nutritional aspects of consumers are increasing as palatability is diversified and advanced in accordance with the improvement of the consumer's dietary level, it is intended to manufacture rice cakes by adding various nutritionally excellent ingredients to rice, which is a rice cake material. There is an attempt to do it. Tteokbokki is a stir-fried dish made by cutting the garaetteok into appropriate lengths and frying it with various ingredients such as red pepper paste, seasonings, green onions, onions, carrots, and fish cakes. Due to the spicy and sweet taste and the deep taste of various ingredients, many people, especially children, It is one of the popular popular dishes that women enjoy, and nowadays, it has become a representative dish of Korea along with bibimbap. Korean Patent Registration Patent No. 10-1878419 states that Garae-tteok, a traditional Korean food, is mainly used for rice cake soup, but recently, it is used as a tteokbokki-tteok cooked with red pepper paste and various seasonings as a favorite food. These tteokbokki-tteok are cheolmyeon or ramen, Tteokbokki, made by mixing with fish cake, etc., is widely eaten as a popular favorite food or snack that everyone enjoys. In general, tteokbokki is a kind of Korean cuisine that uses garaetteok as the main ingredient, and is cooked in various forms, such as a spicy tteokbokki using red pepper paste and royal tteokbokki using soy sauce. In Korean Patent Publication No. 10-2000-0061710 (Method of manufacturing Gare-tteok for Tteokbokki), in a known method for forming Gare-tteok, a hollow part is formed in the raw material input port of the molding machine so that a hollow part is formed during molding. By making Garetteok with hollow parts such as triangles, squares, and pentagons, you can season it for tteokbokki and cook it in a short time, so you can feel the chewy taste of the rice cake as it is. It introduces a method of making Garaetteok for Tteokbokki that makes the taste feel even without strong seasoning. Korean Patent Registration No. 10-0194084 (Manufacturing method of rice cake soup and rice cake for tteokbokki) is applied to the raw rice before washing the raw rice and immersing it for a certain period of time, before crushing the soaked rice, or increasing the pulverized rice. Pre-treatment by applying heat of 70 to 100°C for 5 to 20 minutes makes the texture of rice more intimate to increase the tenacity or chewy texture, and there is no change in this texture even during long-term storage. Korean Patent Registered Patent 10-1530184 An object of the present invention is to provide a tteokbokki tteok with a nutritional balance by enhancing protein while maintaining the traditional texture of tteokbokki for tteokbokki. Korean Patent Registration No. 10-1479500 (Tteokbokki rice cake and its manufacturing method) is a first process of preparing a tteokbokki seasoning by mixing stock, salt, brewed vinegar, red pepper powder, plum juice and sugar; A second process of steaming a mixture of rice flour or flour and the tteokbokki seasoning obtained in the first process in a steamer; And a third step of kneading the mixture steamed in a steamer in the second process in a kneader, and then producing a tteokbokki-tteok in a tteokbokki-tteok manufacturing apparatus. Korean patent registration patent 10-1530184 A rice flour dough is made by dissolving edible casein in rice flour obtained by pulverizing rice soaked in water to make a protein-enhanced tteokbokki-tteok. To prepare a low-calorie tteokbokki-tteok, and finally, a casein solution and agar gum are simultaneously mixed with the rice flour to prepare a low-calorie rice cake with enhanced protein.

Korean Patent Registration No. 10-1479500 (Tteokbokki rice cake and its manufacturing method) Korean Patent Registration No. 10-0194084 (Method of manufacturing rice cake soup and rice cake for tteokbokki) Korean Patent Registration No. 10-1530184 (Protein-enhanced low-calorie rice cake for tteokbokki and its manufacturing method)

Conventional tteokbokki-tteok has a disadvantage of excessive use of seasoning because the center is sealed in a cylindrical shape, so that the seasoning cannot be immersed in the inside and occurs only in the epidermis. Therefore, the salty, sweet, and spicy tastes of the seasoning are too strong to give the original taste of tteokbokki, and because excessive amounts of sugar, salt, and red pepper powder are used, the body has a high caloric value, which causes obesity, and causes metabolic syndrome such as high blood pressure or diabetes. It is becoming a bad snack. In addition, Tteokbokki Tteok is cooked in large quantities and sold in small quantities, so there is a disadvantage in that the taste of Tteokbokki is deteriorated because aging phenomenon easily appears after rice starch is deluxe. In addition, Korean Patent Laid-Open Publication No. 10-2015-0014651 Once steamed, rice starch undergoes aging and its chewyness decreases. To restore it to water, it must be soaked in water for at least 30 minutes, and the broth becomes cloudy due to water-soluble starch during cooking, resulting in poor marketability. have. In addition, since the rice cakes are molded and cooled in cold water, the molded rice cakes stick to each other and must be removed one by one. Korean Patent Registration No. 10-1479500 When manufacturing rice cakes by mixing powders of various functional ingredients, there is a problem of damaging the unique taste of rice cakes, and when functional ingredients are mixed, consumers refuse to consume themselves. Registered Patent 10-1530184 There was a disadvantage of high nutritional concentration for carbohydrates and high calories. In order to shorten the cooking time of Tteokbokki Tteok, the surface of Tteokbokki Tteok is dried for a short period of time through the step of refrigerating for 24 hours after making Tteokbokki Tteok at room temperature to improve the resilience during cooking. It is to provide a method of manufacturing tteokbokki rice cake that can be stored for a long time. Tteokbokki is a food prepared by adding red pepper paste, sugar, soy sauce, and various seasonings to the rice cake. It is mainly composed of rice or wheat starch of tteokbokki rice cake, and contains most of caloric carbohydrates, including sugars derived from other seasonings. Tteokbokki is a traditional form of food, but it is often eaten as a meal replacement in modern society. When eating rice, other nutrients are supplied through side dishes, but tteokbokki tends to be eaten without other side dishes by flavoring it with seasonings or sauces such as red pepper paste. Since most source ingredients such as red pepper paste, sugar, and starch syrup are also carbohydrates, there is a disadvantage of high nutritional concentration on carbohydrates and high calorie content. Starch, which is the main component of rice cakes, has a problem in that the texture deteriorates as the starch gradually hardens due to aging (retrogradation) of the starch over time. Korean Patent Registration 10-0854061 In the case of the existing tteokbokki-tteok, the tissue becomes very hard due to aging during preservation, so it has to be soaked in water first when cooking, and there is a discomfort that recovery during cooking is not well.

The tteokbokki composition and manufacturing method based on rice flour of the present invention is based on 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut flour, 1 to 5 parts by weight of fat, 1 to 5 parts by weight of sugar. After kneading the cooked tteokbokki composition, then aging for 5 to 6 hours, steaming at 110 to 120°C, and extruding the steamed dough into 10 to 15 mm in diameter at 10 to 15°C. Immersing in the cooling water of the above, punching into a hole of 0.5 to 1 mm every 2 to 3 cm in a vertical direction in the center of the quenched tteokbokki rice cake as described above, and then cutting it into 5 to 10cm lengths, and It is a method for preparing a cooked tteokbokki composition mainly comprising rice flour, including the step of immersing in a sauce composition and seasoning.

1. Tteokbokki composition

1) Rice flour

In order to eliminate the health problems of wheat flour (gluten), rice powder is used as a substitute. The main ingredient of rice is starch, contains 7% protein, less lipids and ash, and contains a little vitamins. For rice flour, it is recommended to mix glutinous rice and non-glutinous rice in a ratio of 0.1~0.5: 0.5~0.9. Rice flour may be used in 70 to 90 parts by weight of rice flour based on 100 parts by weight of the rice tteokbokki tteok composition.

2) starch

Starch does not use wheat flour starch, instead of tapioca starch, tapioca modified starch, potato starch, potato modified starch, sweet potato starch, sweet potato modified, corn starch and corn modified potato starch, tapioca starch, and sweet potato starch 1: 1: 1 You can mix and use. 10 to 20 parts by weight of starch may be used based on 100 parts by weight of the rice tteokbokki rice cake composition.

3) Chestnut flour

Sunbam is a complete food with five nutrients such as carbohydrates, fats, proteins, vitamins (A·B·C), and minerals, and is good for growth and growth. Among 100g of chestnuts, 3.2g of protein, 35.8g of sugar, 3.6g of dietary fiber, 0.6g of lipid, trace minerals and other vitamin B1 are four times that of rice, and contain a lot of vitamin D, which promotes the growth and development of the human body. Chestnuts are effective in skin care, fatigue recovery, cold prevention, and promotion of alcohol oxidation. Chestnut flour is uniformly distributed between rice starch and other starch, increasing the stretchability and bonding power of the dough, reducing the bursting phenomenon of rice tteokbokki-tteok, and delaying the beta-ization of starch. 1 to 3 parts by weight of chestnut flour may be used based on 100 parts by weight of the rice tteokbokki rice cake composition.

4) maintenance

Oil and fat make the rice flour and other starch powder of rice tteokbokki tteok mixed well, and the soft physical properties of oil and fat enhance the stretchability and bonding power of the dough, thereby reducing the bursting phenomenon of rice tteokbokki tteok. Oils and fats may be 1 to 5 parts by weight based on 100 parts by weight of the rice tteokbokki-tteok composition of any one or two or more selected from butter or margarine.

5) sugar

Sugars may be used in 1 to 5 parts by weight based on 100 parts by weight of the rice tteokbokki rice cake composition of any one or two or more selected from starch syrup, sugar, or sugar alcohol. As the sugar alcohol, any one or two or more selected from maltitol, mannitol, sorbitol, and xylitol may be used. When the rice flour is gelatinized and left to stand, 1 to 3 parts by weight of trehalose, which is known to be an effective sugar to prevent solidification due to beta, may be used separately based on 100 parts by weight of the rice tteokbokki tteok composition.

Physical properties, such as aging, tensile strength, and tensile length, of the tteokbokki composition and the comparative example of tteokbokki were measured by a known method, and are shown in Table 1 below.

<Test Example 1>; Measurement of physical properties of rice tteokbokki tteok

Examples 1 to 5 are rice tteokbokki compositions consisting of 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut flour, 1 to 5 parts by weight of fat, and 1 to 5 parts by weight of sugar. Rice is mixed with non-glutinous rice and glutinous rice in a ratio of 9:1, starch is mixed with potato starch and tapioca modified starch 5:5, oils and fats are butter, sugar, maltitol, and trehalose are mixed in a ratio of 6:3:1. It was mixed and used in proportion. Comparative Examples 1 to 2 were used by mixing 70 to 90 parts by weight of rice flour and 10 to 30 parts by weight of flour starch. Mixing rice flour, starch, chestnut flour, oil and sugar in an appropriate amount of purified water to make a cooked tteokbokki composition, aging, steaming, extruding, quenching, cutting, punching in a vertical direction at the center to make a hole in 0.5~1mm size, and tteokbokki Rice tteokbokki-tteok was made by immersing in a sauce composition and seasoning.

The tensile strength, tensile length, and aging degree of Example 1-5 of Rice Tteokbokki Tteok (Garae Tteok) made of the above composition and Comparative Example 1-2 of commercial Tteokbokki Tteok (Garae Tteok) were investigated. Tensile strength, tensile length, and aging were measured by a known method, and the results are shown in Table 1 below. For aging measurement, measure with Sun Rheo Meter, Compac-ll, Mode-20, use 1m×1cm for adapter, 20% entry tensile distance, 300mm/min head speed, and measure 3 times per sample. Then, the average value was calculated and expressed as the maximum force (g). Samples were kept at room temperature for 30 minutes after making Tteokbokki-tteok, and then sealed and stored. After storage in an incubator at room temperature at 30°C, it was frozen and stored at -18°C for 2 days. The maximum force (g) was taken as a reference when giving a feeling of slightly hardening at 350.

Measurement of physical properties of rice tteokbokki-tteok (tensile strength g, tensile length mm, aging degree f/g) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Tensile strength(g) 22.3 21.2 20.3 19.6 18.9 11.4 12.1 Tensile length (mm) 31.5 31.1 29.3 28.5 27.5 15.4 16.1 Aging degree (f/g) 221 223 215 212 209 340 345

Looking at the tensile strength, tensile length, and physical properties of Examples 1-5 and Comparative Example 1-2 in Table 1 above, Examples 1 to 2 have more than twice the tensile strength and tensile length as compared to Comparative Examples 1 and 2. appear. In addition, it was found that the degree of aging can be suppressed to 1/3 level. It is believed that starch, chestnut flour, fats and sugars in addition to rice flour in the tteokbokki-tteok composition of the present invention inhibit aging by interfering with the moisture release of the garae-tteok (bokki-tteok) and the cohesive power of the starch.

2. Extrusion, punching and cutting of rice cake

Rice flour 70 to 90 parts by weight, starch 10 to 20 parts by weight, chestnut flour 5 to 10 parts by weight, fats and oils 1 to 5 parts by weight, sugars 1 to 5 parts by weight, kneading the cooked tteokbokki composition, followed by 5 to 6 hours After ripening for a while, steaming at 110 to 120°C, and quenching by immersing the steamed dough into 10 to 15 mm diameter by immersing it in cooling water at 10 to 15°C, and quenching as described above. It consists of punching 0.5 to 1 mm of holes every 2 to 3 cm in the vertical direction at the center of the tteokbokki-tteok, and then cutting them into 5 to 10 cm long.

3. Season by immersing in the sauce composition of Tteokbokki

Tteokbokki sauce was made with three types of sauce: spicy, normal, and kimchi sauce. The sauce can be used either commercially available or homemade.

1) sweet sauce

On a 1kg basis, add the seasoning ingredients in a pan with 350g of red pepper paste, 200g of starch syrup as an additive, 150ml of soy sauce, 30g of chopped green onions, 20g of minced garlic and 300m of water on a pan, stir with a spatula and boil for 10 minutes over medium heat. If you use soy sauce instead of gochujang, you can cook it without spicy.

2) spicy sauce

Based on 100g of soy sauce, 200g of sugar, 200g of red pepper powder, 200g of water and 130g of red pepper paste were evenly mixed to make a spicy red pepper paste sauce. For health, you can use brewed soy sauce instead of soy sauce or fructo-oligosaccharide instead of sugar.

3) Topokki Kimchi Sauce

Cut 300g of cabbage kimchi into 1cm thick, then cut 6 mushrooms into quarters, and slice 1/2 green pepper into 2cm long. Prepare 40g of sugar, 15ml of soy sauce, some sesame oil, some cooking oil, some sesame salt, 400g of tteokbokki rice cake, 6 mushrooms, cut into quarters, and cut 1/2 green pepper into 2cm long. Add 2 tablespoons of sugar, 1 tablespoon of soy sauce, sesame oil (slightly), cooking oil (slightly), sesame salt (slightly), put the cooking oil in a frying pan, stir-fry kimchi, add 400 g of rice cake and stir-fry enough, then pour 1 cup of water. Season with sugar and soy sauce, boil with mushrooms and green peppers, and add sesame oil and sesame salt.

The present invention increases the salting rate of seasoning by giving a pupil in the center of the tteokbokki-tteok, so it is good for the health of consumers by reducing sugar, salt, and red pepper powder, and can contribute to the cost reduction of businesses. In addition, it can provide good quality tteokbokki by delaying the aging of rice starch.

1 is a manufacturing process diagram of the present invention.
2 is a graph showing the physical properties of tteokbokki rice cake.

The tteokbokki composition and manufacturing method based on rice flour of the present invention is based on 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut flour, 1 to 5 parts by weight of fat, 1 to 5 parts by weight of sugar. After kneading the cooked tteokbokki composition, then aging for 5 to 6 hours, steaming at 110 to 120°C, and extruding the steamed dough into 10 to 15 mm in diameter at 10 to 15°C. Immersing in the cooling water of the above, punching into a hole of 0.5 to 1 mm every 2 to 3 cm in a vertical direction in the center of the quenched tteokbokki rice cake as described above, and then cutting it into 5 to 10cm lengths, and Seasoning by immersing in the sauce composition.

<Example 1-5>; Tteokbokki rice cake manufacturing

The mixing ratio of the tteokbokki-tteok composition based on rice flour was configured as shown in Table 2 below to make a dough as described above, and then aged to produce a tteokbokki-tteok through the steps of extruding, quenching, punching, and cutting.

Mixing ratio of tteokbokki rice cake composition division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Rice flour 70 75 80 85 90 80 75 Starch 20 18 16 13 10 - - flour - - - - - 15 20 Chestnut flour 5 6 7 8 10 - - maintain One 2 3 4 5 - - sugars 5 4 3 2 One - - water 10 10 10 10 10 10 10

<Test Example 2>; Dipping of Tteokbokki-tteok

Using the spicy sauce, sweet sauce, and kimchi sauce made for each type of tteokbokki sauce, as described above, the garaedeok of Examples and Comparative Examples was immersed for 30 to 60 minutes while heating at 40-50°C. After cutting to check the penetration of the sauce into the rice cake, three panels (10, 20, and 30 women) were observed with the naked eye to confirm. The results are shown in Table 3 below.

Whether the sauce penetrates into the rice cake (unit;%) division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Cutting 1 91 93 94 95 98 65 68 Cutting 2 85 87 89 91 92 55 57 Cutting 3 75 78 80 81 83 43 45

In the above, cutting 1 is spicy sauce, cutting 2 is sweet sauce, and cutting 3 is kimchi sauce is immersed in a rice cake, and then cut to indicate the immersion rate of the sauce when observed with the naked eye.

As shown in Table 3 above, Examples 1 to 5 showed that the penetration rate of the source was increased by 50% or more compared to Comparative Examples 1 and 2. Moreover, sweet sauce appears to increase the penetration rate by more than 60%, so it can significantly reduce the tteokbokki seasoning sauce, it is good for consumers' health, and the tteokbokki maker can also reduce the cost of seasoning or sauce.

<Test Example 3>; Measurement of physical properties of Tteokbokki-tteok

The tteokbokki rice cakes of Examples 1 to 5 and Comparative Examples 1 to 2 were not perforated. The hardness, elasticity, cohesiveness, gum properties, and chewiness of the tteokbokki-tteok sample were measured using a texture analysis XT-Plus device and a probe using SMSP/25. Specific measurement conditions are as follows. TA Setting is Pre-Test Speed; 5.0 mm/sec, Test Speed; 1.0 mm/sec, Post-Test Speed 1.0 mm/sec, Target Mode Strain; 30%, Time; 2 sec, Trigger Type; Auto, Trigger Force; 5.0g, Tare Mode; Auto, AD. Option; On, TA Calibrate; Height, Return Distance; 30 mm, Return Speed; 10 mm/sec, Contact Force; It was set to 1. The results (measured values) measured by the above method are shown in Table 4 below.

Measurement result of physical properties of Tteokbokki-tteok division Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Comparative Example 2 Hardness 1998 2146 2285 2324 2415 1678 1715 Shout 0.96 0.97 0.98 0.98 0.99 0.61 0.62 cohesion 0.79 0.81 0.82 0.84 0.91 0.81 0.69 Sword castle 1189 1489 1596 2018 2214 951 962 Chewiness 1254 1321 1413 1561 1642 1123 1124

As shown in Table 4 above, Example 1-5 of the present invention was found to be superior to Comparative Example 1-2 in hardness, elasticity, cohesion, gum properties, and chewiness.

<Application Example 1>; Wet Tteokbokki

As ingredients, prepare 10 tteokbokki rice cakes, 2 fish cakes, 1 green onion, and 1 boiled egg. Add the appropriate amount of seasoning water, 3 spoons of sugar, 2 spoons of red pepper paste, 2 spoons of soy sauce, and 1.5 spoons of red pepper powder and mix well. In addition, you can use 2 tablespoons of coarse red pepper, 1 tablespoon of anchovy milk, 1 tablespoon of soy sauce, and 1 tablespoon of plum extract. Boil the broth over 500g of tteokbokki-tteok, 650ml of water, 2-3 pieces of kelp, 2 tablespoons of anchovies, over 100℃ for 1 hour, and loosen the seasoning well while stirring 1 step of green onion, 1 carrot and seasoning. When the broth and seasoning are well mixed, add Tteokbokki-tteok and fish cake and mix well so that the broth and seasoning are evenly cut into the rice cake and fish cake. Cut boiled eggs in half and serve as garnish.

<Application Example 2>; Dry Tteokbokki

Cut 1 step of green onion for 4 servings of tteokbokki rice cake, cut into the same length as the rice cake, and cut 3-4 pieces of fish cake into the same size as the rice cake. Also, prepare chicken fillet (breast) by cutting about 1/4 of the rice cake to the same length as the rice cake. Add the prepared seasoning sauce (appropriate amount of water, 3 spoons of sugar, 2 spoons of red pepper paste, 2 spoons of soy sauce, 1.5 spoons of red pepper powder) and mix well. When the seasoning is evenly marinated in rice cakes, fish cakes and chicken, put rice cakes-green onions-fish cakes-green onions-chicken-rice cakes on a skewer and bake a little on the grill.

The present invention increases the salting rate of seasoning by giving a pupil in the center of the tteokbokki-tteok, so it is good for the health of consumers by reducing sugar, salt, and red pepper powder, and can contribute to the cost reduction of the business operator. In addition, it can provide good quality tteokbokki by delaying the aging of rice starch. Therefore, it has industrial applicability.

Claims (4)

As a cooked tteokbokki rice cake composition based on rice flour containing 70 to 90 parts by weight of rice flour, 10 to 20 parts by weight of starch, 5 to 10 parts by weight of chestnut flour, 1 to 5 parts by weight of fat and 1 to 5 parts by weight of sugar,
The rice flour is mixed with glutinous rice and non-glutinous rice in a weight ratio of 0.1 to 0.5: 0.5 to 0.9,
The starch is mixed with potato starch, tapioca starch, and sweet potato starch in a weight ratio of 1:1:1,
The saccharide is any one or two or more selected from starch syrup, sugar or sugar alcohol,
A cooked tteokbokki tteok composition based on rice flour, characterized in that it further comprises 1 to 3 parts by weight of trehalose based on 100 parts by weight of the cooked tteokbokki tteok composition. delete delete delete

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