KR102388432B1 - 소박이 떡볶이 및 그 제조방법 - Google Patents
소박이 떡볶이 및 그 제조방법 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명에 따른 소박이 떡볶이의 제조방법은, 떡볶이의 제조방법에 있어서, 가래떡을 제조한 다음 소정의 크기로 절단하여 떡볶이용 가래떡을 준비하는 단계(S1); 상기 떡볶이용 가래떡을 갈라 칼집을 내는 단계(S2); 상기 떡볶이용 가래떡의 칼집 속에 소를 넣어 채우는 단계(S3); 및 상기 소를 채운 떡볶이용 가래떡과 떡볶이용 소스를 이용하여 떡볶이를 제조하는 단계(S4);를 포함하는 것을 특징으로 한다.
Description
구분 | 맛(풍미) | 씹힘성(식감) | 전체 기호도 |
실시예 1 | 7.1 | 7.1 | 7.1 |
실시예 2 | 6.9 | 7.0 | 6.9 |
실시예 3 | 7.3 | 7.7 | 7.5 |
실시예 4 | 7.4 | 7.8 | 7.6 |
Claims (5)
- 떡볶이의 제조방법에 있어서,
가래떡을 제조한 다음 소정의 크기로 절단하여 떡볶이용 가래떡을 준비하는 단계(S1);
상기 떡볶이용 가래떡을 갈라 칼집을 내는 단계(S2);
상기 떡볶이용 가래떡의 칼집 속에 소를 넣어 채우는 단계(S3); 및
상기 소를 채운 떡볶이용 가래떡과 떡볶이용 소스를 이용하여 떡볶이를 제조하는 단계(S4);를 포함하고,
상기 S1 단계에서,
가래떡을 제조한 다음 소정의 크기로 절단하여 준비한 떡볶이용 가래떡을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하되,
상기 시래기 농축액은 시래기를 그 중량의 0.5~2.0배의 물 또는 쌀뜨물이 들어있는 추출기에 넣고 60~80℃의 온도에서 3~5시간 동안 농축 추출한 것으로 구성되는 것을 특징으로 하는 소박이 떡볶이의 제조방법.
- 제1항에 있어서,
상기 S3 단계에서,
상기 소는 어묵, 고기 및 치즈로 이루어지는 군으로부터 선택된 어느 하나이거나 또는 어느 하나 이상인 것을 특징으로 하는 소박이 떡볶이의 제조방법.
- 제1항에 있어서,
상기 S3 단계에서,
상기 떡볶이용 가래떡 100 중량부에 대하여 상기 소 30~50 중량부인 것을 특징으로 하는 소박이 떡볶이의 제조방법.
- 삭제
- 떡볶이에 있어서,
청구항 1 내지 청구항 3 중 어느 한 항의 소박이 떡볶이의 제조방법에 의하여 제조되는 것을 특징으로 하는 소박이 떡볶이.
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How to make soup tteokbokki*(https://blog.naver.com/yummycook/221437806966). 2019.01.09.* * |
국물떡볶이 만드는법~ 내마음대로 푸짐하게 만들어요^^*(https://blog.naver.com/yummycook/221437806966). 2019.01.09.* |
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