KR102186757B1 - Manufacturing method of stir-fried rice cake containing vegetable and stir-fried rice cake containing vegetable manufactured by the same - Google Patents

Abstract

The present invention relates to a method of preparing rice cake for tteokbokki (stir-fried rice cake) containing vegetables, and rice cake for tteokbokki containing vegetables prepared thereby. The method of preparing rice cake for tteokbokki comprises: a vegetable preparing step of preparing vegetables by cutting washed vegetables into a size of 1-5 mm and drying the cut vegetables with cool air; a step of immersing and soaking washed rice in water and grinding the soaked rice using a grinder; a step of mixing 100 parts by weight of the ground rice flour with 5-80 parts by weight of the prepared vegetables using a stirring device; a step of steaming the stirred mixture using a steamer; and a step of extruding and molding rice cake containing vegetables steamed in the steamer and cooling the molded rice cake so as to prepare rice cake for tteokbokki containing vegetables. Accordingly, the rice cake for tteokbokki containing vegetables is nutritionally excellent, has unique taste that gets along well with tteokbokki, enables a user to enjoy the improved taste of tteokbokki, and has improved storage stability.

Description

Manufacturing method of tteokbokki tteok containing vegetables and tteokbokki tteok including vegetables manufactured therefrom {Manufacturing method of stir-fried rice cake containing vegetable and stir-fried rice cake containing vegetable manufactured by the same}

The present invention is not only excellent nutritionally, while well harmonized with the unique taste of Tteokbokki rice cake, it is possible to feel an improved taste of tteokbokki, and includes a method for producing a tteokbokki tteok including vegetables with improved storage stability, and vegetables prepared therefrom It relates to the tteokbokki rice cake.

Tteokbokki, known to have originated in the royal court, is a stir-fry dish made by cutting the garaetteok into appropriate lengths and frying it with various ingredients such as gochujang, seasonings, green onions, carrots, and fish cakes. Due to the spicy and sweet taste and the deep taste of various ingredients It is one of the popular popular dishes enjoyed by many people, especially children and women, and nowadays it has become a representative dish of Korea along with bibimbap. Due to the recent globalization of Korean food, tteokbokki has been highly evaluated in terms of taste so that it can not be compared with any other cuisine in the world, and recently, various types of cooking methods, sauces, and tteokbokki tteok are being developed for the branding of tteokbokki.

Most of all, in the case of tteokbokki rice cake, which accounts for a large proportion of tteokbokki, carbohydrates are the main nutrient, and other nutrients necessary for food intake are insufficient. Therefore, when cooking tteokbokki, various vegetables or seasonings are added to supplement the nutritional components.

In recent years, research and development of Tteokbokki Tteok, which emphasizes the functionality to suit the taste of modern people by adding various vegetables or seasonings to the Tteokbokki Tteok itself, is being conducted. For example, Korean Utility Model Registration No. 20-0326542 discloses a tteokbokki rice cake prepared by manufacturing the shape of a tteokbokki rice cake in a spherical shape and adding fillers such as cheese, sesame, sugar, and soybean powder inside, and Korean Patent Publication No. 10 -2005-0092601 discloses a tteokbokki rice cake prepared by containing cheonggukjang in grain powder, and Korean Patent Publication No. 10-2009-0017936 discloses a tteokbokki rice cake prepared by including pumpkin powder in grain powder.

In addition to this, prior art literature discloses tteokbokki rice cakes having various shapes and functions. However, if the rice cake is manufactured by mixing powders of various functional ingredients, there is a problem that damages the unique taste of the rice cake. In some cases, they refused to consume. In addition, when vegetables are mixed with the rice cake itself, contamination of microorganisms becomes easy, and thus it is difficult to store or distribute for a long time at room temperature.

Republic of Korea Utility Model Registration No. 20-0326542 Korean Patent Publication No. 10-2005-0092601 Korean Patent Publication No. 10-2009-0017936 Korean Patent Registration No. 10-1553285

The present invention was conceived to solve the above-described problem, and an embodiment of the present invention is not only excellent nutritionally, but also blends well with the unique taste of Tteokbokki rice cake, and can feel improved tteokbokki taste, and has storage stability. It is intended to provide a method of manufacturing tteokbokki rice cake including improved vegetables.

Another embodiment of the present invention is to provide a tteokbokki rice cake containing vegetables produced from the method for producing a tteokbokki rice cake containing the vegetables.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

One embodiment of the present invention is a vegetable preparation step of preparing vegetables by cutting the washed vegetables into a size of 1 to 5 mm, and then drying them with cold air; After soaking the washed rice by immersing it in water, pulverizing the soaked rice using a grinder; Mixing 100 parts by weight of the pulverized rice flour and 5 to 80 parts by weight of the prepared vegetables with a stirrer; Steaming the stirred mixture in a steam steamer; And after extruding the rice cake containing the vegetables steamed in the steamer, cooling to prepare a tteokbokki rice cake containing vegetables; It provides a method for producing a rice cake tteokbokki including vegetables.

In the vegetable preparation step, after slicing the washed vegetables into a size of 1 to 5 mm, mixing 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose to 100 parts by weight of the cut vegetables And after aging for 1 to 10 hours at a temperature of 5 to 15 ℃, it may be carried out by preparing cold-air dried vegetables to have a moisture content of 20 to 25%.

The vegetable preparation step may be performed by preparing seasoned vegetables by slicing and cold air drying the washed vegetables into a size of 1 to 5 mm, and then frying the minced and cold air dried vegetables with seasoning sauce in oil.

The steaming step is performed by wrapping the stirred mixture using bamboo leaves aged with fermented konjac broth, and then steaming in a steam steamer; The bamboo leaves aged with the konjac fermentation broth may be prepared by immersing washed and dried bamboo leaves in the konjac fermentation broth, subjected to ultrasonic treatment at 50 to 70°C, and then aged at 3 to 10°C for 7 to 20 days.

After extruding the rice cake containing vegetables steamed in the steamer, cooling the rice cake to produce a tteokbokki rice cake is a coating composition comprising 100 parts by weight of vegetable oil and 1 to 5 parts by weight of fosvitin on the surface of the extruded rice cake After coating with, it may be performed by cooling and vacuum packaging.

Another embodiment of the present invention provides a tteokbokki rice cake containing vegetables, which is manufactured by the method of manufacturing a tteokbokki rice cake including vegetables according to the embodiment of the present invention.

According to the manufacturing method of tteokbokki rice cake containing vegetables according to an embodiment of the present invention and the tteokbokki rice cake including vegetables produced therefrom, the tteokbokki rice cake having a chewy texture preferred by consumers contains nutritionally excellent vegetables. , As well as nutritionally excellent, the texture of tteokbokki rice cake is enriched, and it is well harmonized with the unique taste of tteokbokki rice cake, and there is an effect that you can feel the improved taste of tteokbokki. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

1 is a schematic diagram showing a method of manufacturing a tteokbokki rice cake including vegetables according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.

One embodiment of the present invention is a vegetable preparation step of preparing vegetables by cutting the washed vegetables into a size of 1 to 5 mm, and then drying them with cold air; After soaking the washed rice by immersing it in water, pulverizing the soaked rice using a grinder; Mixing 100 parts by weight of the pulverized rice flour and 5 to 80 parts by weight of the prepared vegetables with a stirrer; Steaming the stirred mixture in a steam steamer; And after extruding the rice cake containing the vegetables steamed in the steamer, cooling to prepare a tteokbokki rice cake containing vegetables; It provides a method for producing a rice cake tteokbokki including vegetables. Fig. 1 is a schematic diagram showing a method for manufacturing a tteokbokki rice cake including vegetables according to an embodiment of the present invention.

According to the manufacturing method of tteokbokki rice cake containing vegetables according to an embodiment of the present invention and the tteokbokki rice cake including vegetables produced therefrom, the tteokbokki rice cake having a chewy texture preferred by consumers contains nutritionally excellent vegetables. , As well as nutritionally excellent, the texture of tteokbokki rice cake is enriched, and it is well harmonized with the unique taste of tteokbokki rice cake, and there is an effect that you can feel the improved taste of tteokbokki. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

First, the washed vegetables are cut into a size of 1 to 5 mm, and then dried in cold air to perform a vegetable preparation step of preparing vegetables.

Vegetables that can be used in the present invention can be freely used without special restrictions as long as they are nutritionally excellent vegetables, for example, green onions, garlic, carrots, potatoes, cabbage, onions, broccoli, radishes, pumpkins, and mixed vegetables thereof. One or more selected from the group consisting of may be used.

In addition, the cold air drying is preferably performed at a temperature of 5 to 15 ℃. As a result, it is possible to preserve the nutritional components and appropriate moistness of the vegetables, and the texture of the vegetables becomes chewy and has the effect of making it well suited with rice cakes. In addition, the storage stability of vegetables is greatly improved, and there is an effect that long-term storage and distribution at room temperature are easy.

More preferably, the cold air drying has an effect of further improving the above-described effects by drying under reduced pressure at a temperature of 5 to 15 °C and a pressure of 20 to 200 mmHg. More specifically, the reduced pressure cold air drying can further improve the above-described effect by repeatedly performing reduced pressure cold air drying for 5 to 10 minutes and stopping for 5 to 10 minutes until the vegetable has a water content of 20 to 25%. have.

In addition, in the vegetable preparation step, after slicing the washed vegetables into a size of 1 to 5 mm, 100 parts by weight of the cut vegetables, 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose It may be performed by mixing parts and aging for 1 to 10 hours at a temperature of 5 to 15°C, and then preparing cold-air dried vegetables to have a moisture content of 20 to 25%. As a result, the ingredients are physically infiltrated and fixed between the tissues of the vegetables, so that the nutrients and proper moistness of the vegetables can be preserved, and the texture of the vegetables can be made chewy and well matched with the rice cake. In addition, the storage stability of vegetables is greatly improved, and there is an effect that long-term storage and distribution at room temperature are easy.

More specifically, the allyl isothiocyanate has a strong antiseptic and antibacterial effect and antioxidant activity to improve the storage stability of vegetables, thereby facilitating long-term storage and distribution at room temperature. In addition, it softens the rough tissue of vegetables, easily penetrates and fixes between the tissues, preserves the nutritional components and proper moisture of the vegetables, and makes the texture of the vegetables sticky and goes well with the rice cakes. It functions to enhance taste. The allyl isothiocyanate is preferably contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the chopped vegetables. If the content of allyl isothiocyanate is too small, the above-described improvement effect may be insufficient, and if the content of allyl isothiocyanate is too high, the taste of tteokbokki becomes strong and the taste of tteokbokki is damaged. There is a problem that can be.

In addition, the trehalose functions to improve the storage properties of the vegetables and to provide a sweet taste. In addition, together with the allyl isothiocyanate, it softens the tissues of vegetables and easily penetrates and fixes between the tissues, thereby preserving nutrients and proper moisture of the vegetables. The trehalose is preferably contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the chopped vegetables. When the content of trehalose is too small, the above-described improvement effect may be insufficient, and when the content of trehalose is too large, there is a problem that the above-described effect is not improved any more.

In addition, the vegetable preparation step may be performed by preparing seasoned vegetables by slicing and cold air drying the washed vegetables into a size of 1 to 5 mm, and then frying the minced and cold air dried vegetables with seasoning sauce in oil. Thereby, there is an effect that vegetables containing seasoning sauce, which has a taste that goes very well with tteokbokki dishes, can be contained in the tteokbokki tteok, and by frying it in oil and coating the vegetable surface with oil, the storage stability of vegetables is greatly improved. Long-term storage and distribution at room temperature is more convenient.

At this time, the step of roasting in oil may be performed by rapidly roasting for 0.5 to 3 minutes in oil heated to a temperature of 100 to 150 °C. Thereby, there is an effect of further improving the above-described effects, increasing taste and flavor, and minimizing nutrient destruction and moisture loss.

In addition, the oil is generally used in the art, and the type thereof is not particularly limited. For example, soybean oil, corn oil, cottonseed oil, canola oil, or olive oil may be preferably used.

In addition, the seasoning sauce is generally used in the art and the type is not particularly limited, but for example, 20 to 50% by weight of red pepper powder, 20 to 50% by weight of sugar, 10 to 30% by weight of salt, 5 to 5 of starch By using 25% by weight, 1 to 20% by weight of wasabi powder, and 1 to 20% by weight of fish sauce, it is possible to provide vegetables that match the taste of tteokbokki, and there is an effect of very improving the storage stability of vegetables. .

More specifically, the red pepper powder functions to create a color for arousing spicy taste and appetite. The red pepper powder has an average particle diameter of 80 to 150 μm, so that it can penetrate evenly into vegetables. The red pepper powder is preferably contained in an amount of 20 to 50% by weight in the seasoning sauce. When the content of the red pepper powder is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the red pepper powder is too high, the spicy taste becomes too strong, and the unique taste of tteokbokki may be damaged.

The sugar has a sweet taste and functions to improve storage. The sugar is preferably contained in 20 to 50% by weight in the seasoning sauce. If the content of the sugar is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the sugar is too high, the sweet taste becomes too strong, thereby damaging the original taste of tteokbokki.

The salt functions to impart saltiness and improve storage. The salt is preferably contained in 10 to 30% by weight in the seasoning sauce. When the content of the salt is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the salt is too large, the salty taste becomes too strong, and the unique taste of tteokbokki may be damaged.

The starch provides viscosity so that the vegetables can be well blended with the tteokbokki rice cake, and serves to prevent the separation of the tteokbokki rice cake from the vegetables according to the freezing and thawing process. The starch is composed of corn starch, tapioca starch, tapioca modified starch (sunmix NA, SYTD-445), acetic acid modified rice starch, saegoami (high amylose rice) starch, alphanized crosslinked modified starch, and mixed starch thereof. One or more selected from the group may be preferably used. In particular, the above effect can be further improved by using a mixture of corn starch and gelatinized crosslinked modified starch in a weight ratio of 2 to 5: 1. At this time, the gelatinized cross-linked modified starch is Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Distarch Phosphate, Phosphated Distarch Phosphate, and Hydroxypropylphosphate distarch can be preferably used. The starch is preferably contained in 5 to 25% by weight in the seasoning sauce. When the content of the starch is too small, the above-described improvement effect may be insufficient, and when the content of the starch is too large, there is a problem that the unique texture of tteokbokki may be damaged.

The wasabi powder can provide a unique spicy taste, soften the rough tissues of vegetables, and easily penetrate and fix between the tissues, so that it can evenly penetrate into the vegetables together with the other ingredients of the seasoning sauce, thereby enhancing the taste of food. It functions to enhance. In addition, it functions to improve storage. The wasabi powder is preferably contained in 1 to 20% by weight in the seasoning sauce. If the content of the wasabi powder is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the wasabi powder is too high, the characteristic spicy taste becomes too strong, and the unique taste of tteokbokki may be damaged. have.

The fish sauce provides a salty taste and a deep taste of the seasoning sauce, and functions to improve storage. As for the fish sauce, canary fish sauce can be used more preferably. The fish sauce is preferably contained in 1 to 20% by weight in the seasoning sauce. If the content of the fish sauce is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the fish sauce is too large, the characteristic salty taste becomes too strong, thereby damaging the unique taste and aroma of tteokbokki. .

On the other hand, after the washed rice is immersed in water and soaked, the soaked rice is pulverized using a grinder.

Rice that can be used in the present invention is a general one used in the art, and the kind is not particularly limited. However, in consideration of the improvement of the texture of the tteokbokki rice cake and the absorption characteristics of the functional ingredients used in the present invention, a mixture of spicy rice and glutinous rice in a weight ratio of 2 to 5: 1 may be preferably used.

First, the step of immersing the washed rice in water may be performed by soaking the rice in water for 3 to 10 hours. If the immersion time is too short, the pulverization efficiency may decrease in the subsequent pulverization step, or the pulverized rice flour particles are coarse, so that sufficient gelation cannot occur, so that the particles are coarse, and a long time may be required in the subsequent step of increasing the increase. have. In addition, if the immersion time is too long, there is a problem in that the rice may be spoiled, resulting in an unpleasant odor or deteriorating the flavor of the rice cake.

Thereafter, the step of pulverizing the soaked rice using a grinder may be performed by degassing the soaked rice to have a moisture content of 25 to 40%, and then pulverizing the soaked rice using a grinder. Accordingly, there is an effect of improving the texture of the tteokbokki rice cake and further improving the absorption characteristics of the functional ingredients used in the present invention into the tteokbokki rice cake.

In addition, the type of pulverization is not particularly limited as a conventional pulverizer generally known in the art can be used. For example, the pulverization may be performed using a grain grinder.

In addition, it may further include a step of sieving the rice flour obtained after the pulverization.

Rice flour prepared in this way can provide excellent taste and texture of tteokbokki rice cake using those having a powderiness of 90 to 140 mesh.

Thereafter, a step of mixing 100 parts by weight of the pulverized rice flour and 5 to 80 parts by weight of the prepared vegetables with a stirrer is performed.

Mixing the pulverized rice flour and the prepared vegetables with a stirrer may further include aging the stirred mixture at a temperature of 10 to 20° C. for 1 to 5 hours. As a result, the pulverized rice flour and the prepared vegetables can be more evenly blended, so that the vegetables are more harmonized with the unique taste of tteokbokki rice cakes, so that the taste of tteokbokki can be improved. In addition, the storage stability is greatly improved, and the effect of easy long-term storage and distribution at room temperature can be further improved.

Thereafter, the step of steaming the stirred mixture in a steam steamer may be performed by steaming the stirred mixture in a steam steamer at a temperature of 90 to 100 °C for 15 to 30 minutes.

In addition, the step of steaming the stirred mixture in a steam steamer may be performed by wrapping the stirred mixture using bamboo leaves aged with a fermented konjac broth, and then steaming the mixture in a steam steamer. Rice cakes containing vegetables raised in the steam steamer may have a moisture content of 30 to 50%. Thereby, steaming can be performed while controlling to keep moisture evenly, and bamboo leaves aged with konjac fermentation greatly improve the storage stability of tteokbokki rice cake, and the effect of long-term storage and distribution at room temperature can be further improved. . As a result, the texture and taste of the tteokbokki rice cake having a nutritionally excellent vegetable and a chewy texture that consumers prefer is enriched, and it is better harmonized, and an improved tteokbokki taste can be felt.

More specifically, the bamboo leaves aged with the konjac fermentation broth are prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at 50 to 70°C, and then aging at 3 to 10°C for 7 to 20 days. It is preferable to use. At this time, the konjac fermentation broth may be used generally used in the art, but for example, 50 to 200 parts by weight of alkaline electrolyzed water is added to 100 parts by weight of konjac powder and homogenized, and then lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Pediococcus Alternatively, Bifidobacterium) may be inoculated with 0.5 to 10 parts by weight of oligosaccharide, and then fermented at 25 to 40° C. for 10 to 30 hours may be preferably used. At this time, the lactic acid bacteria are preferably inoculated at 1.0×10 ⁵ to 1.0×10 ⁹ cfu/mL. Among the lactic acid bacteria, Lactobacillus plantarum may be preferably used as a preferred strain for fermenting the konjac when preparing the konjac fermentation broth. In addition, as the alkaline electrolyzed water, electrolytic reduced water having a pH of 8.5 to 10 may be preferably used.

Thereafter, the step of extruding the rice cake containing the vegetables steamed in the steamer, cooling, and preparing the rice cake containing the vegetables, extruding the rice cake containing the vegetables steamed in the steamer, 50 to 70 It can be carried out by cooling to a temperature of °C.

More specifically, the step of extruding a rice cake containing vegetables steamed in the steamer and then cooling it to produce a rice cake includes 100 parts by weight of vegetable oil and 1 to 5 parts by weight of fosbitin on the surface of the extruded rice cake. After coating with a coating composition, cooling and vacuum packaging may be performed. As a result, the starch of the tteokbokki rice cake, which has a chewy texture that consumers prefer, and the nutritional components of the vegetables contained in the rice cake, are not easily eluted, so that the texture of the tteokbokki rice cake is enriched, nutritionally improved, and you can feel the improved taste of tteokbokki There is an effect. In addition, the storage stability is greatly improved, and the effect of easy long-term storage and distribution at room temperature can be further improved.

The vegetable oil coats the surface of the rice cake to prevent moisture in the air from adsorbing, thereby improving storage stability, and the starch of the rice cake and the nutrients of the vegetables contained in the rice cake are not easily eluted. It functions to enrich the texture. The vegetable oil is generally used in the art, and its kind is not particularly limited, and for example, soybean oil, corn oil, cottonseed oil, canola oil, or olive oil may be preferably used.

In addition, the fosvitin (phosvitin) is a phosphorylated protein that accounts for about 16% of the protein present in egg yolk, contains about 10% of phosphorylated group, has an antioxidant function to further improve storage stability, and starch of tteokbokki rice cake Since the nutrients of vegetables contained in fruits and rice cakes are not easily eluted, the texture and nutrition of Tteokbokki rice cakes are enriched. The fosbitin is preferably contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the vegetable oil. When the content of the fosbitin is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the fosbitin is too large, there is a problem that no further improvement effect can be expected.

Another embodiment of the present invention provides a tteokbokki rice cake containing vegetables, which is manufactured by the method of manufacturing a tteokbokki rice cake including vegetables according to the embodiment of the present invention.

According to the manufacturing method of tteokbokki rice cake containing vegetables according to an embodiment of the present invention and the tteokbokki rice cake including vegetables produced therefrom, the tteokbokki rice cake having a chewy texture preferred by consumers contains nutritionally excellent vegetables. , As well as nutritionally excellent, the texture of tteokbokki rice cake is enriched, and it is well harmonized with the unique taste of tteokbokki rice cake, and there is an effect that you can feel the improved taste of tteokbokki. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

Above, the preferred embodiment of the present invention has been described in detail, but the present invention is not limited to the above embodiment, and various modifications by those of ordinary skill in the relevant field within the scope of the technical idea of the present invention This is possible.

<Example 1>

Vegetable preparation stage

After the washed green onions and carrots were chopped into a size of about 5 mm, the chopped vegetables were dried in cold air to prepare vegetables having a moisture content of about 23%. At this time, the cold air drying was performed repeatedly under reduced pressure cold air drying for 10 minutes at a temperature of about 10 °C and a pressure of 50 mmHg and stopping for 5 minutes until the vegetable had a moisture content of about 23%.

Rice flour preparation stage

Meanwhile, rice obtained by mixing spicy rice and glutinous rice in a weight ratio of 5: 1 was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed. The soaked rice having a moisture content of about 34% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice flour having a powderiness of 120 mesh.

Manufacturing of Tteokbokki Rice Cake Containing Vegetables

With respect to 100 parts by weight of the pulverized rice flour, 48 parts by weight of the prepared vegetables were mixed with a stirrer, and the stirred mixture was aged at a temperature of about 15° C. for 3 hours.

Thereafter, the agitated mixture was wrapped using bamboo leaves matured with a fermented konjac broth, and then steamed for 25 minutes in a steam steamer at a temperature of about 95°C. At this time, the bamboo leaves matured with the konjac fermentation broth were prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at about 50°C, and aging for 17 days at about 5°C. In addition, the konjac fermentation broth was homogenized by adding 135 parts by weight of alkaline electrolyzed water of pH 8.5 to 100 parts by weight of konjac powder, and then inoculating Lactobacillus plantarum 9.8×10 ⁷ cfu/mL together with 3 parts by weight of oligosaccharide, about It was used prepared by fermentation at 37 ℃ for 24 hours.

On the other hand, it was confirmed that the rice cake containing vegetables increased in the steam steamer had a moisture content of about 41%.

Thereafter, the rice cake containing the vegetables steamed in the steamer was extruded and cooled to a temperature of about 60° C. to prepare a rice cake rice cake containing vegetables.

<Example 2>

Vegetable preparation stage

After slicing the washed green onions and carrots to a size of about 5 mm, 7 parts by weight of allyl isothiocyanate and 3 parts by weight of trehalose were mixed with 100 parts by weight of the cut vegetables, followed by 3 at a temperature of about 10°C. Aged for hours.

Thereafter, the aged vegetables were dried with cold air to prepare vegetables having a moisture content of about 23%. At this time, the cold air drying was performed repeatedly under reduced pressure cold air drying for 10 minutes at a temperature of about 10 °C and a pressure of 50 mmHg and stopping for 5 minutes until the vegetable had a moisture content of about 23%.

Rice flour preparation stage

Meanwhile, rice obtained by mixing spicy rice and glutinous rice in a weight ratio of 5: 1 was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed. The soaked rice having a moisture content of about 34% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice flour having a powderiness of 120 mesh.

Manufacturing of Tteokbokki Rice Cake Containing Vegetables

With respect to 100 parts by weight of the pulverized rice flour, 48 parts by weight of the prepared vegetables were mixed with a stirrer, and the stirred mixture was aged at a temperature of about 15° C. for 3 hours.

Thereafter, the agitated mixture was wrapped using bamboo leaves matured with a fermented konjac broth, and then steamed for 25 minutes in a steam steamer at a temperature of about 95°C. At this time, the bamboo leaves matured with the konjac fermentation broth were prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at about 50°C, and aging for 17 days at about 5°C. In addition, the konjac fermentation broth was homogenized by adding 135 parts by weight of alkaline electrolyzed water of pH 8.5 to 100 parts by weight of konjac powder, and then inoculating Lactobacillus plantarum 9.8×10 ⁷ cfu/mL together with 3 parts by weight of oligosaccharide, about It was used prepared by fermentation at 37 ℃ for 24 hours.

On the other hand, it was confirmed that the rice cake containing vegetables increased in the steam steamer had a moisture content of about 41%.

Thereafter, the rice cake containing the vegetables steamed in the steamer was extruded and cooled to a temperature of about 60° C. to prepare a rice cake rice cake containing vegetables.

<Example 3>

Vegetable preparation stage

After slicing the washed green onions and carrots to a size of about 5 mm, 7 parts by weight of allyl isothiocyanate and 3 parts by weight of trehalose were mixed with 100 parts by weight of the cut vegetables, followed by 3 at a temperature of about 10°C. Aged for hours.

Thereafter, the aged vegetables were dried with cold air to prepare vegetables having a moisture content of about 23%. At this time, the cold air drying was performed repeatedly under reduced pressure cold air drying for 10 minutes at a temperature of about 10 °C and a pressure of 50 mmHg and stopping for 5 minutes until the vegetable had a moisture content of about 23%.

In addition, for the prepared vegetables, seasoned vegetables were prepared by putting canola oil in a pan heated to a temperature of about 110° C. with seasoning sauce, and quickly roasting for about 40 seconds. At this time, the seasoning sauce was used to contain 29 parts by weight of red pepper powder (average particle diameter: about 96 µm), 28 parts by weight of sugar, 16 parts by weight of salt, 13 parts by weight of starch, 7 parts by weight of wasabi powder, and 7 parts by weight of canary fish sauce. . At this time, the starch was used as a mixture of corn starch and acetyladipic acid transfer starch in a 3: 1 weight ratio.

Rice flour preparation stage

Meanwhile, rice obtained by mixing spicy rice and glutinous rice in a weight ratio of 5: 1 was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed. The soaked rice having a moisture content of about 34% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice flour having a powderiness of 120 mesh.

Manufacturing of Tteokbokki Rice Cake Containing Vegetables

With respect to 100 parts by weight of the pulverized rice flour, 48 parts by weight of the prepared vegetables were mixed with a stirrer, and the stirred mixture was aged at a temperature of about 15° C. for 3 hours.

Thereafter, the agitated mixture was wrapped using bamboo leaves matured with a fermented konjac broth, and then steamed for 25 minutes in a steam steamer at a temperature of about 95°C. At this time, the bamboo leaves matured with the konjac fermentation broth were prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at about 50°C, and aging for 17 days at about 5°C. In addition, the konjac fermentation broth was homogenized by adding 135 parts by weight of alkaline electrolyzed water of pH 8.5 to 100 parts by weight of konjac powder, and then inoculating Lactobacillus plantarum 9.8×10 ⁷ cfu/mL together with 3 parts by weight of oligosaccharide, about It was used prepared by fermentation at 37 ℃ for 24 hours.

On the other hand, it was confirmed that the rice cake containing vegetables increased in the steam steamer had a moisture content of about 41%.

Thereafter, after extruding the rice cake containing vegetables steamed in the steamer, the surface of the extruded rice cake was coated with a coating composition containing 100 parts by weight of vegetable oil and 2 parts by weight of fosvitin, and a temperature of about 60° C. By cooling with a tteokbokki rice cake containing vegetables was prepared.

<Comparative Example 1>

Vegetable preparation stage

After the washed green onions and carrots were cut to a size of about 5 mm, the cut vegetables were dried with hot air at about 70°C to prepare vegetables having a moisture content of about 23%.

Rice flour preparation stage

Meanwhile, spicy rice was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed. The soaked rice having a moisture content of about 30% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice flour having a fineness of 120 mesh.

Manufacturing of Tteokbokki Rice Cake Containing Vegetables

With respect to 100 parts by weight of the pulverized rice flour, 48 parts by weight of the prepared vegetables were mixed with a stirrer.

Then, the stirred mixture was steamed for 25 minutes in a steam steamer at a temperature of about 95 °C. At this time, it was confirmed that the rice cake containing vegetables increased in the steam steamer had a moisture content of about 35%.

Thereafter, the rice cake containing the vegetables steamed in the steamer was extruded and cooled to a temperature of about 60° C. to prepare a rice cake for comparison.

<Experimental Example 1> Sensory evaluation

The sensory evaluation was conducted directly to 5 male children, 5 female children, 5 male high school students, 5 female high school students, 5 adult males, and 5 adult females using the tteokbokki rice cake prepared in Examples 1 to 3 and Comparative Example 1. After tasting, each sample was evaluated, and the results are shown in Table 1 below.

-. Overall taste: 5 points: very good -> 1 point: not good at all

-. Texture (Chewiness): 5 points: Very good -> 1 point: Not good at all

Example 1 Example 2 Example 3 Comparative Example 1 flavor 3.7 3.7 4.1 2.6 Texture (the degree of chewiness) 3.5 3.8 3.9 2.2

As can be seen in Table 1, it was confirmed that the tteokbokki rice cake prepared according to the embodiment of the present invention had higher overall taste and texture scores than the tteokbokki rice cake prepared in the comparative example.

<Experimental Example 2> Microbial experiment during storage at room temperature

Take 10 g of tteokbokki rice cake prepared in Example 3 and Comparative Example 1, put it in a sterilization pack, add 90 g of sterilized distilled water, mix and pulverize, incubate in 15 ml of plate count agar medium at 37°C for 48 hours, and then cultivate bacteria by colony counting. The number of was measured, and it was confirmed whether it satisfies the food code standard. The results are shown in Tables 2 (Example 3) and 3 (Comparative Example 1) below. At this time, the determination of conformity is based on the standards of food standards and standards in the Food Code. The reason for measuring general bacteria, Escherichia coli, and coliforms is that they are indicators of food hygiene. The higher the number of common bacteria, the higher the degree of contamination, the higher the risk of deterioration and food poisoning, and E. coli was contaminated with food. Coliform group is an indicator that has a high risk of developing E. coli.

Room temperature distribution
(Stored at 30℃) Common bacteria Coli Coliform result Judgment result Judgment result Judgment After manufacture Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness 3 months later Not detected fitness Not detected fitness Not detected fitness 6 months later Not detected fitness Not detected fitness Not detected fitness 10 months later Not detected fitness Not detected fitness Not detected fitness

Room temperature distribution
(Stored at 30℃) Common bacteria Coli Coliform result Judgment result Judgment result Judgment After manufacture 1.0×10 ² fitness Not detected fitness Not detected fitness 1 month later 1.9×10 ⁹ incongruity Not detected fitness Not detected fitness

As can be seen in Table 2 above, the tteokbokki rice cake prepared according to the embodiment of the present invention was not detected at all even after 10 months at 30°C, and all bacteria, E. It was confirmed that it was possible.

However, as can be seen in Table 3, in the case of the tteokbokki rice cake prepared in the comparative example, it was confirmed that there was deterioration due to general bacteria after 1 month.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Therefore, all the embodiments described above are illustrative and should be understood as non-limiting. The scope of the present invention should be construed as including all altered or modified forms derived from the meaning and scope of the claims to be described later rather than the above detailed description, and equivalent concepts thereof.

Claims (3)

A vegetable preparation step of preparing vegetables by cutting the washed vegetables into a size of 1 to 5 mm and then drying them with cold air;
After soaking the washed rice by immersing it in water, pulverizing the soaked rice using a grinder;
Mixing 100 parts by weight of the pulverized rice flour and 5 to 80 parts by weight of the prepared vegetables with a stirrer;
Steaming the stirred mixture in a steam steamer; And
Including; after extruding the rice cake containing vegetables steamed in the steamer, cooling to prepare a rice cake rice cake containing vegetables;
The vegetable preparation step
After cutting the washed vegetables into a size of 1 to 5 mm,
After mixing 100 parts by weight of the chopped vegetables, 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose, and aged for 1 to 10 hours at a temperature of 5 to 15 °C,
Method for producing a rice cake tteokbokki including vegetables, characterized in that carried out by preparing cold-air dried vegetables to have a moisture content of 20 to 25%.
delete Tteokbokki rice cake containing vegetables, characterized in that produced by the manufacturing method of the tteokbokki rice cake containing vegetables according to claim 1.

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