KR102410886B1 - Manufacturing method of Tteokbokki sauce - Google Patents

Abstract

Preparing a first mixture by mixing beef bone broth, kelp stock, and a broth mixture containing anchovy stock, sugar, soy sauce, red pepper paste, garlic, ginger, sugar, salt, red pepper powder, pepper powder, dashi powder and water; first heating the first mixture; Preparing a second mixture by mixing Sikhye with the first heated mixture; And the second step of heating the mixture; is disclosed a method for producing a tteokbokki sauce comprising a.

Description

Manufacturing method of Tteokbokki sauce {Manufacturing method of Tteokbokki sauce}

It relates to a method for manufacturing tteokbokki sauce.

In general, the manufacturing process of tteokbokki involves mixing salt and sugar with non-glutinous rice soaked in water, crushing it, aging it, extruding it in a bottle making machine, cutting it to a size of 5 to 10 cm, forming rice cake for tteokbokki, and cooking it in a seasoning solution. will be manufactured As described above, tteokbokki is a processed rice food that is popular among children and adolescents in the growing stage. In addition, the nutrition and flavor of Tteokbokki vary depending on the cooking method and seasoning solution.

The seasoning ingredients used for tteokbokki are generally red pepper paste, sugar, soy sauce, garlic, ginger, starch syrup, pepper powder, red pepper powder, and dashi.

In addition, palace tteokbokki produced by the traditional method uses rice cake and beef as the main ingredients, and soy sauce as the main ingredient, mixed with sugar and various spices.

However, these conventional tteokbokki are not clean because they contain a lot of gochujang, and the taste of soybean is not only bitter, but also the taste of the sauce is too sweet because of the use of starch syrup. There was also a bad problem. In addition, the taste is stimulating and unhealthy for foreigners or people of some age to consume, so consumption is discouraged.

As such, conventional tteokbokki sauce provides only spicy, sweet, and unique flavor, and lacks the content of various nutrients required by the human body. There was a problem that could not be done.

Patent Document 1: Republic of Korea Patent Publication No. 10-2021-0143538

The present invention has been devised to solve the above problems, and an object of the present invention is to maximize the natural sweetness of sikhye and apply it to tteokbokki sauce, thereby providing a method of producing a tteokbokki sauce that can give a deeper flavor than existing sauces will do

Another object of the present invention is to separate the heating according to each material by mixing the raw material and water, performing the primary heating, and then mixing the auxiliary material including sikhye as the auxiliary material and performing the secondary heating, so that the taste and aroma of the material It is to provide a method of manufacturing tteokbokki sauce that can maximize the

In order to achieve the above object, the present invention

Preparing a first mixture by mixing beef bone broth, kelp stock and anchovy stock, saccharides, soy sauce, red pepper paste, garlic, sugar, salt, red pepper powder, pepper powder, dashi powder and water;

first heating the first mixture;

Preparing a second mixture by mixing Sikhye with the first heated mixture; and

It provides a method of producing a tteokbokki sauce comprising a; second heating the mixture.

In addition, the Sikhye, malt water is prepared by mixing malt and water, 25-35 parts by weight of malt is mixed with respect to 100 parts by weight of water, and 1-5 parts by weight of sugar and 1-5 parts by weight of ginger and preparing malt water by mixing 1-5 parts by weight of rice; extracting the malt stock solution by heating the malt water in a temperature range of 70-80° C. for 24-48 hours; preparing a mixture by mixing 10-20 parts by weight of rice, 5-10 parts by weight of sugar, 1-4 parts by weight of ginger, 5 parts by weight of rice flour, and 500-1000 parts by weight of water based on 100 parts by weight of the malt stock solution; It is characterized in that it is prepared by performing a; heating the mixture in a temperature range of 91-101 ℃ for 10-30 minutes.

The method for producing tteokbokki sauce according to the present invention maximizes the natural sweetness of sikhye and applies it to tteokbokki sauce, thereby making it possible to create a deeper flavor than conventional sauces. In addition, excellent taste by maximizing the taste and aroma of the ingredients through a separate heating method that mixes raw materials and water, which is not a common method, and first heats it, then puts in a subsidiary ingredient including sikhye as a secondary ingredient and heats it secondary It is possible to provide tteokbokki sauce with sweet and sour flavor.

1 is a flowchart illustrating a method of manufacturing a tteokbokki sauce according to an embodiment.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only provided to facilitate understanding of the various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including ordinal numbers such as first, second, first, second, etc. may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as 'comprising' or 'having' are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, and one or more other features It is to be understood that this does not preclude the possibility of addition or existence of numbers, steps, operations, components, parts, or combinations thereof. When a component is referred to as being 'connected' or 'connected' to another component, it may be directly connected or connected to the other component, but it is understood that other components may exist in between. it should be On the other hand, when it is mentioned that a certain element is 'directly connected' or 'directly connected' to another element, it should be understood that the other element does not exist in the middle.

In addition, in describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

The present invention comprises the steps of: preparing a first mixture by mixing beef bone broth, kelp stock and anchovy stock, saccharides, soy sauce, red pepper paste, garlic, sugar, salt, red pepper powder, black pepper powder, dashi powder, and water; first heating the first mixture; Preparing a second mixture by mixing Sikhye with the first heated mixture; and second heating of the second mixture; provides a method of producing a tteokbokki sauce comprising a.

1 is a flowchart schematically illustrating a method of manufacturing a tteokbokki sauce according to an embodiment of the present invention. Hereinafter, the manufacturing method of the tteokbokki sauce of the present invention will be described in detail step by step.

First, the method for producing tteokbokki sauce according to the present invention is a first mixture by mixing beef bone broth, kelp stock and anchovy stock, sugar, soy sauce, gochujang, garlic, salt, red pepper powder, black pepper powder, dashi powder and water. comprising the steps of preparing

The broth mixture includes beef bone broth, kelp broth and anchovy broth, and 40-60 parts by weight of beef bone broth, 20-30 parts by weight of kelp stock, and 20-30 parts by weight of anchovy stock based on 100 parts by weight of the broth mixture Preferably, it is more preferable to include 50 parts by weight of beef bone broth, 25 parts by weight of kelp stock, and 25 parts by weight of anchovy stock. The bone broth is prepared by adding 100 parts by weight of beef bone, 50 parts by weight of green onion, and 20 parts by weight of nuts to 2500 parts by weight of water, and then heating at 80° C. for 12 hours to remove solids, and the kelp stock is kelp. 100 parts by weight and 200 parts by weight of radish are added to 2500 parts by weight of water and then heated at a temperature of 90° C. for 2 hours to remove solids, and the anchovy stock is 100 parts by weight of anchovy, 20 parts by weight of green onion, and onion After adding 30 parts by weight and 5 parts by weight of jujube to 2500 parts by weight of water, it is prepared by a process of removing solids after heating at a temperature of 90° C. for 1 hour.

The first mixture is 100 parts by weight of a broth mixture, 30-40 parts by weight of sugar, 5-10 parts by weight of soy sauce, 15-25 parts by weight of red pepper paste, 1-2 parts by weight of garlic, 1-2 parts by weight of salt, 5-10 parts by weight of red pepper It can be prepared by mixing parts by weight, 1-2 parts by weight of black pepper powder, 1-2 parts by weight of dasida powder, and 40-60 parts by weight of water.

As the saccharide, malt, oligosaccharide, starch syrup, sugar, etc. may be used, and as a preferred example, oligosaccharide and sugar may be used, and 15-20 parts by weight of oligosaccharide and 15-20 parts by weight of sugar may be used.

Next, the method for producing tteokbokki sauce according to the present invention includes the step of first heating the first mixture.

In the above step, the primary heating of the first mixture is performed, and the taste and flavor of the material are maximized by performing the primary heating before the secondary heating is performed after adding the auxiliary materials and performing secondary heating.

The primary heating may be performed in a temperature range of 50-60 ℃, may be performed at a temperature of 55 ℃. In addition, the primary heating may be performed for 1-2 hours in the above temperature range, and may be performed for 1 hour and 30 minutes.

Next, the method for producing tteokbokki sauce according to the present invention includes the step of preparing a second mixture by mixing Sikhye with the first heated mixture.

In the above step, Sikhye is mixed with the first heated mixture to prepare a second mixture.

The Sikhye, malt water is prepared by mixing malt and water, but 25-35 parts by weight of malt is mixed with respect to 100 parts by weight of water, and 1-5 parts by weight of sugar and 1-5 parts by weight of ginger and 1- Mixing 5 parts by weight of rice to prepare malt water; extracting the malt stock solution by heating the malt water in a temperature range of 70-80° C. for 24-48 hours; preparing a mixture by mixing 10-20 parts by weight of rice, 5-10 parts by weight of sugar, 1-4 parts by weight of ginger, 5 parts by weight of rice flour, and 500-1000 parts by weight of water based on 100 parts by weight of the malt stock solution; Heating the mixture in a temperature range of 91-101° C. for 10-30 minutes; use the one prepared by performing.

The malt water may be prepared by mixing 25-35 parts by weight of malt with respect to 100 parts by weight of water, and in a preferred embodiment, the malt water is mixed with 26, 27, 28, 29 or 30 parts by weight based on 100 parts by weight of malt. and 1-5 parts by weight of sugar, preferably 1 part by weight of sugar, and 1-5 parts by weight of ginger, preferably 1 part by weight of ginger. Here, when rice is used, the rice may also contain 1-5 parts by weight, but a more concentrated malt stock solution can be prepared by excluding the rice.

Preferably, the malt water is extracted by heating it at a temperature of 70-80° C. for 24-48 hours, and more preferably, the malt stock solution is extracted by heating the malt water at a temperature of 75° C. for 36 hours. Furthermore, it is most preferable to extract the malt stock solution by heating the malt water at a temperature of 75° C. for 36 hours and heating it at a temperature of 96° C. for 30 minutes. By extracting the malt undiluted solution in the above temperature range, the malt undiluted solution can be used to prepare sikhye, which is superior to the existing sikhye and naturally sweet sikhye. In addition, in extracting the malt stock solution, the stock solution can be extracted including the step of cooling to a temperature of 20 ° C. after the first heating.

The mixture for preparing sikhye is prepared by mixing 10-20 parts by weight of rice, 5-10 parts by weight of sugar, 1-4 parts by weight of ginger, 5 parts by weight of rice flour, and 500-1000 parts by weight of water based on 100 parts by weight of malt stock solution. and may include, as a preferred example, 15 parts by weight of rice, 7 parts by weight of sugar, 3 parts by weight of ginger, 5 parts by weight of rice flour, and 700 parts by weight of water.

The secondary heating is preferably performed for 10-30 minutes in a temperature range of 91-101°C, and more preferably, the secondary heating is performed at a temperature of 96°C for 20 minutes.

In addition, the method further comprises the step of aging and cooling the sikhye produced after the secondary heating, wherein the aging and cooling step may be carried out to be maintained at a temperature of 40 ° C. for 1 hour and then cooled to a temperature of 20 ° C. have. Through the aging and cooling steps, a more natural sweetness may be derived, thereby increasing the preference.

The second mixture for preparing the tteokbokki sauce is characterized in that sikhye is mixed, and the sikhye is preferably mixed in 10-20 parts by weight.

In addition, the second mixture may further include cabbage juice and cabbage powder, and 5-10 parts by weight of the cabbage juice and 5-10 parts by weight of the cabbage powder may be mixed. In addition, the second mixture may further include two parts powder, and the two part powder may contain 1-5 parts by weight, or 2-3 parts by weight.

Next, the method for producing a tteokbokki sauce according to the present invention includes a second heating step of the second mixture.

In the above step, raw materials such as a broth mixture are mixed and first heated, then secondary heating is performed after adding auxiliary materials such as sikhye.

The secondary heating is preferably performed for 10-60 minutes in a temperature range of 80-90°C, and the secondary heating is more preferably performed at a temperature of 85°C for 30 minutes.

Furthermore, the method for producing tteokbokki sauce according to the present invention includes the steps of: enclosing the prepared tteokbokki sauce after the second heating step; Detecting the metal of the internally wrapped tteokbokki sauce; The method may further include a step of outer packaging the tteokbokki sauce on which the metal detection has been performed.

The inner packaging may be performed using a polyethylene material (PE).

The step of detecting the metal of the internally packaged tteokbokki sauce is managed by CCP-2P to detect whether or not metal foreign substances are mixed in the internally packaged tteokbokki sauce. You can move on to the next step.

The step of outer packaging the tteokbokki sauce in which the metal detection has been performed may be the final outer packaging using corrugated cardboard after each process is performed.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of explanation, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily understand these details.

<Production Example 1>

Malt water was prepared by mixing malt with water, and 29 parts by weight of malt was mixed with 100 parts by weight of water to prepare malt water, and 1 part by weight of sugar and 1 part by weight of ginger were added thereto.

The malt water was heated at a temperature of 75° C. for 36 hours, and the temperature was further increased and heated at a temperature of 96° C. for 30 minutes to extract a malt stock solution. After cooling to a temperature of 20 ℃ to obtain a malt stock solution.

A mixture was prepared by mixing 700 parts by weight of water, 15 parts by weight of rice, 7 parts by weight of sugar, 3 parts by weight of ginger, and 5 parts by weight of rice flour based on 100 parts by weight of the malt stock solution.

The mixture was heated at a temperature of 96° C. for 20 minutes to prepare sikhye. Thereafter, it was maintained at a temperature of 40°C for 1 hour and then cooled to a temperature of 20°C.

<Example 1>

After adding 100 parts by weight of beef bone, 50 parts by weight of green onion and 20 parts by weight of nuts to 2500 parts by weight of water, heating at 80° C. for 12 hours, removing solids to prepare beef bone broth, 100 parts by weight of kelp and 200 parts by weight of radish After adding parts to 2500 parts by weight of water, after heating at 90° C. for 2 hours, solids were removed to prepare kelp broth, and 100 parts by weight of anchovy, 20 parts by weight of green onions, 30 parts by weight of onion and 5 parts by weight of jujube were water 2500 After adding to parts by weight, after heating at a temperature of 90 ° C. for 1 hour, solids were removed to prepare anchovy broth, and then 50 parts by weight of beef bone broth, 25 parts by weight of kelp stock, and 25 parts by weight of anchovy stock were mixed to prepare a broth mixture. .

100 parts by weight of the broth mixture, 15 parts by weight of oligosaccharide, 20 parts by weight of sugar, 10 parts by weight of soy sauce, 20 parts by weight of red pepper paste, 1 part by weight of garlic, 1 part by weight of salt, 8 parts by weight of red pepper powder, 2 parts by weight of black pepper powder, 2 parts by weight of dasida powder A first mixture was prepared by mixing parts by weight and 50 parts by weight of water.

The first mixture was first heated at a temperature of 55° C. for 1 hour and 30 minutes.

15 parts by weight of Sikhye prepared in Preparation Example 1 was added to the first mixture on which the primary heating was performed. Then, 7 parts by weight of cabbage juice and 7 parts by weight of cabbage powder were mixed, and 2 parts by weight of tofu was mixed to prepare a second mixture.

The second mixture was heated at a temperature of 85° C. for 30 minutes to prepare a tteokbokki sauce.

<Comparative Example 1>

After adding 100 parts by weight of beef bone, 50 parts by weight of green onion and 20 parts by weight of nuts to 2500 parts by weight of water, heating at 80° C. for 12 hours, removing solids to prepare beef bone broth, 100 parts by weight of kelp and 200 parts by weight of radish After adding parts to 2500 parts by weight of water, after heating at 90° C. for 2 hours, solids were removed to prepare kelp broth, and 100 parts by weight of anchovy, 20 parts by weight of green onions, 30 parts by weight of onion and 5 parts by weight of jujube were water 2500 After adding to parts by weight, after heating at a temperature of 90 ° C. for 1 hour, solids were removed to prepare anchovy broth, and then 50 parts by weight of beef bone broth, 25 parts by weight of kelp stock, and 25 parts by weight of anchovy stock were mixed to prepare a broth mixture. .

100 parts by weight of the broth mixture, 20 parts by weight of oligosaccharides, 25 parts by weight of sugar, 10 parts by weight of soy sauce, 20 parts by weight of red pepper paste, 1 part by weight of garlic, 1 part by weight of salt, 8 parts by weight of red pepper powder, 2 parts by weight of black pepper powder, 2 parts by weight of dashi powder A mixture was prepared by mixing parts by weight and 50 parts by weight of water.

The mixture was heated at a temperature of 85° C. for 30 minutes to prepare a tteokbokki sauce.

<Experimental Example 1>

The tteokbokki sauce prepared in Example 1 and Comparative Example 1 was prepared and sensory evaluation was performed by testing it with 30 general consumer panels. The test items were about flavor, taste, appearance, and overall preference, and were evaluated using a 7-point scale method, and the higher the preference of each item, the higher the score. The results are shown in Table 1 below.

-Scent, taste, appearance, and overall preference: 1 point = very bad, 7 points = very good.

incense taste Exterior Comprehensive symbology Example 1 6.5 6.9 6.2 6.8 Comparative Example 1 5.2 4.5 5.6 5.1

As shown in Table 1, it was confirmed that the tteokbokki sauce prepared according to Example 1 of the present invention was excellent in flavor, taste, appearance, and overall preference. In the case of Comparative Example 1, it was confirmed that the flavor, appearance, and overall preference were insufficient, and in particular, it was very insufficient in taste.

Claims (3)

100 parts by weight of a broth mixture containing beef bone broth, kelp stock and anchovy stock, 15-20 parts by weight of oligosaccharides, 5-10 parts by weight of soy sauce, 15-25 parts by weight of red pepper paste, 1-2 parts by weight of garlic, 15-20 parts by weight of sugar preparing a first mixture by mixing parts, 1-2 parts by weight of salt, 5-10 parts by weight of red pepper powder, 1-2 parts by weight of black pepper powder, 1-2 parts by weight of Dasida powder, and 40-60 parts by weight of water;
First heating the first mixture in a temperature range of 50-60 ℃ for 1-2 hours;
Preparing a second mixture by mixing 10-20 parts by weight of Sikhye in the first heated mixture; and
Mixing 5-10 parts by weight of cabbage juice, 5-10 parts by weight of cabbage powder and 1-5 parts by weight of tofu powder in the second mixture, and second heating at a temperature of 80-90° C. for 10-60 minutes; including,
The Sikhye,
Mixing malt, water, sugar and ginger, and mixing 29 parts by weight of malt, 1 part by weight of sugar, and 1 part by weight of ginger based on 100 parts by weight of water to prepare malt water;
heating the malt water at a temperature of 75° C. for 36 hours, heating the malt water at a temperature of 96° C. for 30 minutes, and filtering to prepare a malt concentrate;
Mixing the malt concentrate with water, rice, sugar, ginger, and rice flour, 700 parts by weight of water, 15 parts by weight of rice, 7 parts by weight of sugar, 3 parts by weight of ginger and 5 parts by weight of rice flour based on 100 parts by weight of the malt concentrate preparing a mixture; and
Heating the mixture at a temperature of 96°C for 20 minutes, maintaining it at a temperature of 40°C for 1 hour, and then cooling it to a temperature of 20°C; a method of producing a tteokbokki sauce prepared by performing. delete delete

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