KR102295003B1 - Cooking method of iced ddukboggi - Google Patents

Abstract

The present invention relates to a method for producing cold tteokbokki, and more particularly, (a) put radish, shiitake mushroom, kelp, dried anchovy, beef, and onion in water to make a broth by heating, then the broth is aged for 24 hours, , putting it in a ball-shaped mold and freezing it at -10 to -15 ° C to prepare ice ball-shaped tteokbokki broth with a diameter of 0.5 to 1 cm; (b) rice cakes for tteokbokki, sesame leaves, cabbage, dried jellyfish and Cucumber is mixed, heated at 60~100℃ for 5~10 minutes, cooked, cooled to -1~0℃ to prepare the main ingredients for tteokbokki, (c) red pepper paste, red pepper powder, starch syrup, minced garlic and pepper are mixed And, by freezing at -10 ~ -15 ℃ characterized in that it comprises the step of preparing a cube-shaped tteokbokki seasoning. According to the present invention, a constant quality can be maintained at all times without the phenomenon that the cold rice cake during the shelf life is aged and hardened, or the surface of the rice cake is gradually blown and melted by the tteokbokki broth and tteokbokki seasoning added together. It can be ingested, and the cold rice cakes for tteokbokki do not burn easily, so the texture and preservation are excellent. It has the effect of establishing itself.

Description

Manufacturing method of cold tteokbokki {COOKING METHOD OF ICED DDUKBOGGI}

The present invention relates to a method for manufacturing cold tteokbokki, a product that allows instant use of tteokbokki in a cold state, and tteokbokki broth that is either aged or hardened during the shelf life of cold tteokbokki And it relates to a method of manufacturing cold tteokbokki in which constant quality can be maintained at all times without the phenomenon that the surface of the rice cake is gradually blown and melted by the tteokbokki seasoning so that it can be consumed in a cold state.

Conventional tteokbokki cannot be commercialized because of the phenomenon of aging and easy hardening of tteokbokki when it is fully cooked and commercialized, and the phenomenon that the surface gradually blows and melts due to tteokbokki broth and tteokbokki sauce. There are products that only prevent swelling and products that do not cook and pack rice cakes and seasonings separately so that they can be cooked and used after purchase. In addition, once the aged and hardened product is heated and cooled,

Right away. In terms of hardening and nutritional value, the quality was deteriorated, such as a decrease in digestion and absorption, while it was difficult to maintain a cold state, and it was difficult to eat tteokbokki in a cold and cool state.

Publication No. 10-2003-0008224 Publication No. 10-2015-0015038

The present invention is to solve the problems of the conventional tteokbokki as described above, and an object of the present invention is to prepare a broth for tteokbokki and a seasoning for tteokbokki in an ice state, and tteokbokki with starch liquefaction enzyme (α-Amylase) added Manufacturing of cold tteokbokki that prevents the aging of rice cakes by preparing rice cakes for tteokbokki, and prevents surface swelling by forming an insoluble film on the outer skin of rice cakes for tteokbokki, thereby maintaining the physical properties of chewy rice cakes that are always cold within the expiration date to provide a way.

The method for producing cold tteokbokki of the present invention for achieving the above object is (a) putting radish, shiitake mushroom, kelp, dried anchovies, beef, and onion in water to make broth, and then putting it in a ball-shaped mold Preparing tteokbokki broth in the shape of an ice ball with a diameter of 0.5 to 1 cm by freezing at -10 to -15 ° C, (b) mixing rice cakes for tteokbokki, sesame leaves, cabbage, dried jellyfish and cucumber, and 60 to 100 After cooking by heating at ℃ for 5-10 minutes, cooling to -1 to 0℃ to prepare the main ingredients for tteokbokki, (c) mixing red pepper paste, red pepper powder, starch syrup, minced garlic and pepper, and -10 to -15℃ Preparing a cube-shaped tteokbokki seasoning by freezing it in a container It characterized in that it comprises the step of inputting the cube-shaped tteokbokki seasoning.

In step (a), radish, shiitake mushrooms, kelp, dried anchovies, beef and onion are used as broth ingredients to give the broth a cool taste and umami. That is, put radish, shiitake mushroom, kelp, dried anchovies, beef and onion in water and heat at a temperature of 80 to 100° C. for 1 to 2 hours to brew the broth, and remove the broth ingredients. At this time, if the heating temperature is less than 80 ℃, the flavor of radish, shiitake mushroom, kelp, and dried anchovies cannot be fully immersed in the broth. If the time is shorter than 1 hour, it is difficult to extract sufficient broth, and if it is longer than 2 hours, it is heated more than necessary and the water evaporates, so 1-2 hours is appropriate.

And the mixing ratio of water, radish, shiitake mushroom, kelp, dried anchovy, beef and onion is 10 to 17% by weight of radish, 2 to 3% by weight of shiitake mushroom, 2 to 3% by weight of kelp, 0.5 to 1.5% by weight of dried anchovy, It is preferable to use 3~4% by weight of beef, 7~8% by weight of onion and the remainder of the water. If the broth ingredients are added in small amounts, the cool taste and savory taste will be insufficient. Because you can feel it.

In addition, as the radish, raw radish used as a general broth material is used, kelp also uses dried kelp, the shiitake mushroom uses raw shiitake and dried shiitake, and the anchovy is dried anchovy used as a general broth material. All of them can be used, beef is used as brisket, and onions are used as general onions. In addition, since it is used as an ingredient for broth, the size of radish, shiitake mushroom, kelp, dried anchovies, beef, and onion is irrelevant.

The filtered broth as described above is aged for 24 hours, put into a ball-shaped mold, and frozen at -10 to -15°C to prepare an ice ball with a diameter of 0.5 to 1 cm.

The manufacturing process of rice cakes for tteokbokki in step (b) is as follows.
In principle, white rice is used as the material of the rice cake for tteokbokki, and clean rice (those that have been cleaned by air spraying during milling) can be used.
First, 100 kg of washed rice is placed in an immersion container, filled with 100-120 kg of purified water, and the rice is immersed and called. At this time, the immersion time can be increased or decreased depending on the seasonal temperature conditions and the degree of drying of the raw rice, but it is preferable to soak the rice with purified water of about 20-40% by weight of the rice by immersing it for 3 to 5 hours in general. .
Next, the rice soaked in purified water is sieved through a sieve to remove moisture, and then passed through a roller-type compression grinder several times to pulverize the rice.

Then, 13 to 33 kg of purified water is mixed well with the pulverized rice flour. Then, increase the steam pressure at 0.5~1kgf/cm2 for 35~50 minutes so that the core temperature becomes 95℃.

After allowing the steamed semi-finished rice cake to cool until the central temperature reaches 80 to 90° C., 1.9 kg of salt, 0.8 kg of sodium alginate, and 0.02 kg of starch liquefying enzyme (α-Amy1ase) are added and mixed well.
And the half-finished rice cake product is molded into a rice cake form using an extrusion molding machine so that the product temperature of the semi-finished rice cake product does not fall below 70°C.
Next, the extruded and molded rice cake is immersed in cooling water and cooled. At this time, the cooling water uses calcium chloride (CaCl) or sodium bicarbonate (NaHCO) added at a concentration of 0.1 to 6% by weight, so that an insoluble film is formed on the surface of the molded rice cake.
Then, the cooled rice cake is washed with purified water to clean residual calcium chloride or sodium bicarbonate. Then, it is cut to a thickness of 0.3 to 0.7 mm and a length of 3 to 5 cm.

In step (c), more specifically, red pepper paste, red pepper powder, starch syrup, minced garlic and pepper are mixed, heated slowly and boiled for 20 minutes, aged for 24 hours, put into a mold, and frozen at -10 to -15 ° C. This is to prepare the sauce for tteokbokki in the shape of a cube with a size of ~15 cm.

At this time, the mixing ratio of the seasoning is preferably 24 to 38% by weight of red pepper powder, 10 to 17% by weight of starch syrup, 2 to 3% by weight of minced garlic, 0.5 to 1.5% by weight of black pepper, and the remainder of red pepper paste.

The red pepper powder uses a strong cheongyang red pepper powder.

In addition, the ice balls of step (a) and the cube-shaped tteokbokki seasoning of step (c) may be slushed using a slush machine.

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According to the cold tteokbokki manufacturing method of the present invention, it is possible to maintain a constant quality at all times without the phenomenon that the cold rice cake is aged and hardened during the expiration date, or the surface of the rice cake is gradually blown and melted by the tteokbokki broth and tteokbokki sauce added together. It can be consumed in a cold state, and the texture and preservation of tteokbokki is excellent because the rice cake for tteokbokki in a cold state does not burn easily on the spot. It has the effect of establishing itself as a favorite food for people.

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Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention is to prepare cold tteokbokki, which is rich in nutrients and has a new flavor in a cold state. The method for producing cold tteokbokki according to the present invention is (a) put radish, shiitake mushrooms, kelp, dried anchovies, beef, and onion in water and heated to make broth, then the broth is aged for 24 hours, and this is Put in a mold and freeze at -10~-15℃ to prepare ice ball-shaped tteokbokki broth with a diameter of 0.5 to 1cm, (b) rice cakes for tteokbokki containing starch liquefying enzyme (α-Amylase), perilla leaves , cabbage, dried jellyfish, and cucumber are mixed, heated at 60-100 ° C for 5-10 minutes, cooked and cooled to -1 to 0 ° C to prepare the main ingredients for tteokbokki, (c) red pepper paste, red pepper powder, starch syrup, Mixing minced garlic and pepper and freezing at -10 to -15°C to prepare a cube-shaped tteokbokki seasoning, (d) placing the ice ball-shaped tteokbokki broth of the step (a) in a container, the (b) It characterized in that it comprises the step of adding the cooled main ingredient of tteokbokki of step (c) and the frozen cube-shaped tteokbokki seasoning of step (c).

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As described above, tteokbokki containing starch liquefying enzyme (α-Amylase) suppresses aging and maintains the luxurious state at the time of manufacture until use. Compared to that, it has excellent texture, digestion and absorption, and has advantages in terms of nutrition.

Hereinafter, the present invention will be described in detail for each step.

(a) preparing ice ball-shaped tteokbokki broth

The present invention simply prepares and uses broth instead of water. Radish, shiitake mushrooms, kelp, dried anchovies, beef and onion are used as the broth ingredients, thereby imparting cool taste and umami to the broth. More specifically, put radish, shiitake mushroom, kelp, dried anchovies, beef, and onion in water and heat at a temperature of 80 to 100° C. for 1 to 2 hours to brew the broth, and remove the broth ingredients. At this time, if the heating temperature is less than 80 ℃, the flavor of radish, shiitake mushroom, kelp, dried anchovies, beef, and onion cannot be fully immersed in the broth. If the heating time is shorter than 1 hour, it is difficult to extract sufficient broth, and if it is longer than 2 hours, it is heated more than necessary and the water evaporates, so 1-2 hours is appropriate.

And the mixing ratio of water and radish, anchovy, shiitake mushroom, kelp, beef and onion is 10 to 17% by weight of radish, 2 to 3% by weight of shiitake, 2 to 3% by weight of kelp, 0.5 to 1.5% by weight of dried anchovy, beef It is desirable to use 3 to 4% by weight, 7 to 8% by weight of onion, and the remainder of the water. If the broth ingredients are added in small amounts, the cool taste and savory taste will be insufficient. because it can

In addition, as the radish, raw radish used as a general broth material is used, kelp also uses dried kelp, the shiitake mushroom uses raw shiitake and dried shiitake, and the anchovy is dried anchovy used as a general broth material. All can be used, beef is used for brisket, and for onion, existing onion is used. In addition, the size of radish, shiitake mushroom, kelp, dried anchovies, beef, and onion is irrelevant because it is used as an ingredient for broth.

After aging the filtered broth as described above for 24 hours, put it in a ball-shaped mold and freeze it at -10 to -15°C to prepare ice ball-shaped tteokbokki broth with a diameter of 0.5 to 1 cm.

(b) preparing the main ingredients for tteokbokki
First, a rice cake for tteokbokki is prepared. In principle, white rice is used as the material of the rice cake for tteokbokki, and clean rice (those that have been cleaned by air spraying during milling) can be used.
Put 100 kg of washed rice into an immersion container, fill it with 100-120 kg of purified water, and immerse the rice. At this time, the immersion time can be increased or decreased depending on the seasonal temperature conditions and the degree of drying of the raw rice, but it is preferable to soak the rice with purified water of about 20-40% by weight of the rice by immersing it for 3 to 5 hours in general. .
Next, the rice soaked in purified water is sieved through a sieve to remove moisture, and then passed through a roller-type compression grinder several times to pulverize the rice.
Then, 13 to 33 kg of purified water is mixed well with the pulverized rice flour. Then, increase the steam pressure at 0.5~1kgf/cm2 for 35~50 minutes so that the core temperature becomes 95℃.
After allowing the steamed semi-finished rice cake to cool until the central temperature reaches 80 to 90° C., 1.9 kg of salt, 0.8 kg of sodium alginate, and 0.02 kg of starch liquefying enzyme (α-Amy1ase) are added and mixed well.
And the half-finished rice cake product is molded into a rice cake form using an extrusion molding machine so that the product temperature of the semi-finished rice cake product does not fall below 70°C.
Next, the extruded and molded rice cake is immersed in cooling water and cooled. At this time, the cooling water uses calcium chloride (CaC1) or sodium bicarbonate (NaHCO) added at a concentration of 0.1 to 6% by weight, so that an insoluble film is formed on the surface of the molded rice cake.
Then, the cooled rice cake is washed with purified water to clean residual calcium chloride or sodium bicarbonate. And by cutting it to a thickness of 0.3 to 0.7 mm and a length of 3 to 5 cm, a rice cake for tteokbokki is prepared.
Next, the prepared rice cake for tteokbokki is mixed with sesame leaves, cabbage, dried jellyfish and cucumber, heated at 60-100° C. for 5-10 minutes, and then cooled to -1 to 0° C. to prepare the main ingredient for tteokbokki.

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(c) preparing the tteokbokki seasoning

Red pepper powder 24~38% by weight, starch syrup 10~17% by weight, minced garlic 2-3% by weight, black pepper 0.5~1.5% by weight, and the remaining red pepper paste are mixed, heated slowly and boiled for 20 minutes to mix the seasoning.
Then, after aging for 24 hours, put it in a mold and freeze it at -10~-15℃ to prepare a 10~15cm cube-shaped frozen tteokbokki seasoning.

(d) adding to the container
Then, put the ice ball-shaped broth on the bottom of the container, and put the cooled main ingredient for tteokbokki and the frozen tteokbokki seasoning on top of the ice ball broth.
And when ingested, it is mixed and consumed, so you can feel the fresh and cool taste while maintaining the cold state for a long time.
In addition, when ingested, the ice ball-shaped broth and the frozen tteokbokki seasoning may be ground and ingested in a sliced state, or may be ingested after input in a slush form, and this is not limited thereto.

The ratio of ice ball broth put into the container: tteokbokki main ingredient: sliced tteokbokki sauce is suitable for a weight ratio of 1:2:1.

The cold tteokbokki of the present invention prepared through the above method has excellent flavor while maintaining a hygienic and cool state, and has diversified nutritional components, so that it can be used as a nutritional snack preferred by people of all ages and genders.

Hereinafter, the present invention will be described with reference to specific examples.

(Example 1)

(a) 10 to 17% by weight of radish, 2 to 3% by weight of shiitake mushrooms 2 to 3% by weight of kelp, 0.5 to 1.5% by weight of dried anchovy, 3 to 4% by weight of beef, 7 to 8% by weight of onion and the remainder of water Mix and heat to prepare broth, and after aging for 24 hours, put it in a ball-shaped mold and freeze it at -10 to -15° C. to prepare ice ball broth with a diameter of 0.5 to 1 cm.
(b) Mixed rice cakes, sesame leaves, cabbage, dried jellyfish, and cucumbers for tteokbokki prepared by the method described above, heated at 60-100° C. for 5-10 minutes, cooked and cooled to prepare the main ingredients for cold tteokbokki.

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(c) 24 to 38% by weight of red pepper powder, 10 to 17% by weight of starch syrup, 2 to 3% by weight of minced garlic, 0.5 to 1.5% by weight of black pepper, and the remainder of red pepper paste are mixed, heated slowly and boiled for 20 minutes. After aging for a period of time, it was placed in a mold and frozen at -10 to -15°C to form cubes with a size of 10 to 15 cm.

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Then, ice ball-shaped broth was laid on the bottom of the container, and the cooled main ingredient for tteokbokki and cubed ice cubed tteokbokki sauce were ground and sliced on top of the ice ball broth.

(Example 2)

The same procedure as in Example 1 was performed except that ice ball broth and cube ice sauce were made into a slush state and put into a container.

(Comparative Example 1)

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Add commercially available water, rice cakes for tteokbokki, red pepper powder, red pepper paste, and starch syrup, and heat at a temperature of 80 to 100 ° C for 3 minutes.

(Experimental example)

For the preference survey of Examples 1 to 2 and Comparative Example 1, 20 panelists in their 10s to 20s were selected and tested in an enclosed space. In addition, 20 panelists in their 30s and 40s, 20 panelists in their 50s and 60s, and 20 children aged 7 to 9 years were selected and tested.

The preference test was performed on a 5-point scale, and the average value of each of 20 participants was expressed.

The results are shown in Table 1 below.

Preference evaluation results of Examples 1, 2, 3 and Comparative Examples. division Example 1 Example 2 Comparative Example 1 10's to 20's 3.7 4.3 2.1 30s to 40s 3.5 3.9 2.4 50's to 60's 3.5 3.8 2.5 7-9 years old 3.6 4.0 2.0

As can be seen in Table 1, Examples 1 and 2 according to the present invention showed high preference in all age groups when compared to Comparative Example 1. In addition, it was confirmed that not only those in their 10s and 20s and 30s and 40s, but also those in their 50s and 60s, and those in their 7s and 9s showed high preference, showing high preference for all men and women of all ages.
As mentioned above, although the present invention has been described in detail using preferred embodiments, the scope of the present invention is not limited to specific embodiments and should be construed according to the appended claims. In addition, those skilled in the art should understand that many modifications and variations are possible without departing from the scope of the present invention.

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Claims (4)

(a) Put radish, shiitake mushroom, kelp, dried anchovies, beef and onion in water, heat it to make broth, put it in a ball-shaped mold, and freeze it at -10~-15℃ to have a diameter of 0.5~1cm. The step of preparing the ice ball-shaped tteokbokki broth,
(b) mixing rice cakes for tteokbokki, sesame leaves, cabbage, dried jellyfish and cucumbers, heating at 60-100 ° C for 5-10 minutes, and cooling to -1 to 0 ° C to prepare the main ingredients for tteokbokki;
(c) preparing a cube-shaped tteokbokki seasoning by mixing red pepper paste, red pepper powder, starch syrup, minced garlic and pepper and freezing at -10 to -15 ° C;
(d) adding the ice ball-shaped tteokbokki broth of step (a), the cooled main ingredient of tteokbokki of the step (b), and the frozen cube-shaped tteokbokki seasoning of the step (c) into a container;
The rice cake for tteokbokki of step (b) is,
The process of putting 100 kg of washed rice into an immersion bin, filling 100 to 120 kg of purified water, and soaking the rice for 3 to 5 hours;
The process of pulverizing the rice with a roller-type compression grinder after removing moisture by sieving the rice soaked in the purified water through a sieve;
A process of mixing 13 to 33 kg of purified water with the pulverized rice flour and heating it for 35 to 50 minutes at a vapor pressure of 0.5 to 1 kgf/cm 2 so that the central temperature becomes 95 ° C;
After allowing the steamed semi-finished rice cake product to be cooled to a central temperature of 80-90° C., 1.9 kg of salt, 0.8 kg of sodium alginate, and 0.02 kg of starch liquefying enzyme (α-Amy1ase) are added and mixed;
The process of extruding the mixed rice cake semi-finished product and cooling it by immersing it in cooling water to which calcium chloride (CaC1) or sodium bicarbonate (NaHCO) is added at a concentration of 0.1 to 6% by weight;
A method of producing cold tteokbokki, characterized in that it is prepared by washing the cooled rice cake with purified water.




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