KR102450018B1 - Method for producing rice cake for tteokbokki using red pepper and rice cake for tteokbokki produced thereby - Google Patents

Abstract

The present invention relates to a method for producing a rice cake for tteokbokki using red pepper and to a rice cake for tteokbokki prepared thereby.
The method for producing rice cakes for tteokbokki using red pepper according to the present invention includes a material preparation step of preparing ingredients (S100); A mixing step of preparing a mixture by mixing the prepared materials in a constant weight ratio (S200); A mixture aging step of storing and aging the mixture (S300); A mixture steaming step of steaming by supplying steam to the aged mixture and heating it with steam (S400); A mixture punching step of punching by applying pressure to the steamed mixture (S500); and a forming step (S600) of forming the punched mixture to produce rice cakes for tteokbokki.
According to the above configuration, the method for producing rice cakes for tteokbokki using red pepper according to the present invention is to prepare rice cakes for tteokbokki by mixing rice flour with a seasoning that provides the spicy taste characteristic of tteokbokki, including red pepper, etc. Time and cost can be saved, and seasoning can be deeply absorbed into the tteokbokki, doubling the taste and aroma of tteokbokki, and manufacturing tteokbokki that can satisfy consumer preferences.

Description

Method for producing rice cake for tteokbokki using red pepper and rice cake for tteokbokki manufactured thereby

The present invention relates to a method for producing a rice cake for tteokbokki using red pepper, and to a rice cake for tteokbokki prepared thereby, and more particularly, to a rice cake for tteokbokki by mixing a seasoning that provides a spicy taste, which is characteristic of tteokbokki, including red pepper, and rice flour. By making tteokbokki, it is possible to save time and cost for cooking or cooking tteokbokki, and the seasoning is deeply absorbed in the tteokbokki, doubling the taste and aroma of tteokbokki, and manufacturing tteokbokki using red pepper that can satisfy consumer preferences It relates to a method and a rice cake for tteokbokki prepared thereby.

Tteokbokki is a food made with Korean Garaetteok as the main ingredient, mixed with red pepper paste and other seasonings with Garaetteok, and heated in a frying pan or other cooking utensil.

However, in the conventional tteokbokki, the taste and aroma of tteokbokki is made with the gochujang seasoning, and the finished tteokbokki is eaten, and the taste of the tteokbokki is different depending on the taste of the gochujang seasoning. The seasoning influences the overall taste of tteokbokki, and if you add too much red pepper paste to tteokbokki, which is mixed with various vegetables, you have to pour more water.

For this reason, in addition to the gochujang seasoning that gives the taste of tteokbokki, there have been many studies on rice cakes for tteokbokki that can make various flavors of tteokbokki on their own.

First, looking at the prior technologies, Application No. 20-2002-0033754 (Seal) In conventional tteokbokki, the seasoning applied to the outer surface of the rice cake is contained in the longitudinal hollow formed inside the tteokbokki rice cake and tteokbokki on the outside We offer a new tteokbokki tteok that has the unique red color of tteokbokki without applying any seasoning.

Application No. 10-2002-0067754 (Special) Wash the refined rice with water 2-3 times and immerse it, then grind it with a roller grinder to prepare rice flour. Add phosphorus propylene glycol, alcohol, acidulant, emulsifier, refined salt, water, etc. and mix to adjust the moisture content to 45%. Steam is introduced into the mixture to adjust the moisture content to 40-42%, and steam is steamed for 15-20 minutes. Step After stirring the steamed composition in a stirrer for 10 to 15 minutes to form a porous mass with a primary extruder, molding with a secondary extruder and rapid cooling of the tteokbokki discharged from the secondary extruder, a roller Cutting with a cutter; includes.

The above prior art mainly describes rice cakes for tteokbokki, which are generally viewed by many people. This is no different from all tteokbokki made with gochujang seasoning, and basically there is no relationship between the effectiveness of the rice cake itself for tteokbokki.

If you look at the other types of technologies, it is an explanation of how to make rice tteokbokki, but rice tteokbokki is generally well known. These are things to give

Currently, Korean children and adolescents have low preference for gochujang because of its spicy taste, and adults also want a product with improved spiciness because stimulants are perceived as harmful to health. It is cooked by a taste method that does not emphasize the taste.

Accordingly, in addition to tteokbokki, in which the spicy and salty taste is determined by the gochujang seasoning as a whole, when the finished tteokbokki is manufactured, rice cakes for tteokbokki that can produce various colors and flavors by themselves are manufactured, providing only simple convenience. However, there is an urgent need for products that can broaden the range of choices for tasters and affect their health.

Domestic Registered Patent No. 10-1352213 (Registered on January 09, 2014) Domestic Registered Patent No. 10-1344550 (registered on December 17, 2013) Domestic Registered Patent No. 10-1937534 (Registered on January 04, 2019)

The present invention can save time and cost for cooking or cooking tteokbokki by mixing rice flour with a seasoning that provides the characteristic spicy taste of tteokbokki, including red pepper, and the seasoning is deep in the tteokbokki An object of the present invention is to provide a method for producing rice cakes for tteokbokki using red pepper, which can double the taste and aroma of tteokbokki and satisfy consumer preferences, and to provide rice cakes for tteokbokki manufactured thereby.

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

The method for producing rice cakes for tteokbokki using red pepper according to the present invention includes a material preparation step of preparing ingredients (S100); A mixing step of preparing a mixture by mixing the prepared materials in a constant weight ratio (S200); A mixture aging step of storing and aging the mixture (S300); A mixture steaming step of steaming by supplying steam to the aged mixture and heating it with steam (S400); A mixture punching step of punching by applying pressure to the steamed mixture (S500); and a forming step (S600) of forming the punched mixture to produce rice cakes for tteokbokki.

In the mixing step (S200), the mixture is 3 to 7 parts by weight of red pepper powder, 0.5 to 2.5 parts by weight of hemp powder, 0.5 to 2.5 parts by weight of turmeric, 0.1 to 1 parts by weight of garlic, 0.1 to 1.5 parts by weight of stevia extract, hwangchil extract 0.5 to 1.5 parts by weight, non-glutinous rice flour 80 to 120 parts by weight, salt 0.5 to 1.5 parts by weight, glutinous rice flour 3 to 7 parts by weight, tapioca starch 1 to 5 parts by weight, pineapple concentrate 0.5 to 1.5 parts by weight, krill oil 0.1 to After weighing in a weight ratio of 0.5 parts by weight and 10 to 20 parts by weight of purified water, it may be prepared by mixing.

The aging of the mixture in the mixture aging step (S300) may be performed by storing the mixture at a temperature of 4 to 8° C. for 3 to 7 hours.

In the mixture steaming step (S400), the aged mixture is put into a pressure steamer and then steam is supplied to steam, and the steam supplied to the pressure steamer is 50 at a pressure of 5 to 7kgf/cm ² and a temperature of 125 to 135°C. to 100 minutes by heating.

In addition, the present invention includes a rice cake for tteokbokki using red pepper prepared by the above method.

Specific details of other embodiments are included in the detailed description.

The method for producing rice cakes for tteokbokki using red pepper according to the present invention is to prepare rice cakes for tteokbokki by mixing rice flour with a seasoning that provides the characteristic spicy taste of tteokbokki, including red pepper, etc., thereby reducing the time and cost of cooking or cooking tteokbokki. Tteokbokki rice cakes can be manufactured that can save money and the seasoning is deeply absorbed in the rice cakes for tteokbokki, doubling the taste and aroma of tteokbokki, and satisfying consumer preferences.

It will be fully understood that embodiments of the technical idea of the present invention may provide various effects not specifically mentioned.

1 is a flowchart for explaining a method of manufacturing a rice cake for tteokbokki using red pepper according to the present invention.

Advantages and features of the present invention, and methods of achieving them, will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed subject matter may be thorough and complete, and that the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with the meanings in the context of the related art, and should not be interpreted in an ideal or excessively formal meaning unless explicitly defined in the present application. does not

Hereinafter, with reference to the accompanying drawings, a preferred embodiment will be described in detail with respect to a method for manufacturing a rice cake for tteokbokki using red pepper according to the present invention.

1 is a flowchart for explaining a method of manufacturing a rice cake for tteokbokki using red pepper according to the present invention.

Referring to FIG. 1 , the method for preparing rice cake for tteokbokki using red pepper according to the present invention includes a material preparation step (S100), a mixing step (S200), a mixture ripening step (S300), a mixture steaming step (S400), a mixture punching step (S500) and a forming step (S600).

1. Material preparation step (S100)

The material preparation step (S100) is a step of preparing the ingredients for manufacturing rice cakes for tteokbokki.

In the material preparation step (S100), the ingredients include red pepper powder, hemp powder, turmeric, garlic, stevia extract, hwangchil extract, non-glutinous rice flour, salt, glutinous rice flour, tapioca starch, pineapple concentrate, krill oil and purified water. have.

The red pepper powder can be manufactured by drying and pulverizing red pepper, and red pepper is a spice that gives a spicy taste widely used in Korean food such as kimchi, soup, stew, gochujang, pickles, and greens. In particular, one green pepper contains four times as much vitamin C as a mandarin orange, and capsaicin, a pungent ingredient, has the effect of accelerating fat metabolism, making it a good food for diet.

Capsaicin and dihirocapsaicin are the spiciness components of red pepper, and the content varies depending on genetic factors such as variety, cultivation environment, and processing method. . Chili peppers are generally harvested between August and October, but because of their high moisture content, they have poor storability, so they are dried and then stored as dried peppers.

The hemp powder can be prepared by pulverizing hemp, and the hemp (Dioscorea batatas) is a creeping perennial plant of the Liliaceae family, with a height of about 1 m. do. Around 600 species of hemp are known around the world, such as the rainy season, short horsetail, hwanma, hemp, sanma, fan horse, and maple, and about 10 of them have been used for food and medicinal purposes.

The origin of hemp is China, and it is also native to production areas in Korea, China, Taiwan, and Japan. , diarrhea, and dysphagia.

Hemp eaten in Korea is a cultivar classified as Dioscorea batatas. Generally, the stem is thin, long, and sparsely branched, and the leaves are opposite or rotated. The leaves are triangular, with a heart-shaped bottom and sharp tips.

Hemp contains 74~76% water, 15~20% starch, 1~1.5% protein, ~1% total lipid, ~1.25% ash, ~0.4% total nitrogen content, acetylated glucomannan, vitamin , minerals, and various other physiologically active substances, and reported medicinal ingredients include amylose, choline, saponin, mucin, araginine, and yonogenin. ), daosgenin (Diosgenin), cryptogenin (Kryptogenin), etc. are contained in various medicinal ingredients.

The hemp powder prepared by the following method may be used.

First, the hemp can be prepared and then washed.

In the above step, the washing of the hemp may be performed by removing foreign substances adhering to the surface of the hemp using purified water.

Next, the washed hemp may be first dried to remove moisture contained in the hemp.

In the above step, the moisture contained in the hemp is rapidly evaporated during sunlight drying and can be performed in a well-ventilated shady place to prevent the intrinsic fragrance from disappearing. For example, the first drying of the hemp is the washing It can be dried for 30 to 40 hours at a temperature of 18 to 22 ° C.

Next, the skin of the first dried hemp may be removed.

In the above step, the removal of the first dried hemp skin may be removed by an operator, such as a knife, or using a machine such as a dedicated peeler.

Then, the hemp from which the skin has been removed may be immersed in the mixed solution.

In the above step, after immersing the hemp from which the skin has been removed in a mixed solution, the mixture may be maintained at a temperature of 20 to 25° C. for 30 to 60 minutes, and the mixed solution may be made of lemon juice and bamboo brine.

In the mixed solution, the lemon juice has a high content of vitamin C and has a strong acidity, and is effective for skin health, fatigue recovery, cold prevention, headache, etc. Browning can be prevented over time, and the mixed solution is prepared by mixing 1 part by weight of lemon juice and 9 parts by weight of bamboo salt solution, and the concentration of the bamboo salt solution may be 1 to 2% by weight.

Next, the hemp immersed in the mixed solution may be taken out and separated, and then the hemp may be steamed.

In the above step, after mixing with a mixture of dried cinnamon powder and sugar impregnated with the components of the lemon juice and bamboo salt water, it may be steamed in a steamer. In this step, the cinnamon powder and sugar are cinnamon powder 10 to 20 weight Parts and sugar are mixed in a weight ratio of 1 to 10 parts by weight, and heated in a steamer with steam at 120 to 130° C. for 30 to 60 minutes and steamed.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular diseases, and has food poisoning prevention, sterilization and insecticidal effects, and the sugar enhances the surface gloss and sugar content of immersed hemp and has an antiseptic effect, so it is stored can improve

Next, after cutting the steamed hemp, a second drying may be performed.

In the above step, the drying efficiency of the hemp can be improved by second drying after cutting the steamed hemp. For example, after cutting the hemp into a size of 1 to 20 mm, the cut hemp is dried at 25 to 30 ° C. and drying for 50 to 50 hours.

Subsequently, hemp powder may be prepared by pulverizing and pulverizing the second dried hemp.

In the above step, hemp powder having a particle size in the range of 10 to 300 mesh can be prepared by grinding the second dried hemp using a known grinder.

The turmeric (畺黃) is a perennial plant belonging to the order Ginger and is mainly cultivated in tropical and subtropical regions centered on India, and its stems and roots are used for food and medicine.

The turmeric uses both rhizomes and tubers as herbal medicines. Although turmeric and turmeric are different, products sold as turmeric in the market usually refer to turmeric, and turmeric is known for its medicinal value.

The turmeric is widely used as curry powder and is known to have effects such as liver detoxification, anticancer action, and wound healing. In oriental medicine, it is prescribed to treat shoulder pain, menstrual pain, and colic. appears in such cases.

The stevia extract may be prepared by extracting stevia, and the stevia (Stevia rebaudiana Bertoni) is a dicotyledonous plant, Camphoraceae, Asteraceae, succulent, perennial, perennial grass, near the borders of South America Paraguay, Argentina, Brazil, etc. It is used in herbal teas, beverages, herbal medicine preparations, natural sweeteners, diabetes, diet, and health supplements.

The stevia leaf has stevioside and rebaudioside single components, which are about 200 to 300 times higher in sugar than sugar, have no bitter taste, and have low calories as low as 1/90 of sugar. It is widely used as a natural sweetener for , soy sauce, and red pepper paste. Recently, stevia, a natural sugar substance, has been attracting attention as it is a cause of carcinogenesis due to the consumption of artificial sweeteners and a cause of various adult diseases due to excessive calorie intake.

The stevia extract may be a stevia extract prepared by the following preparation method.

In order to prepare the stevia extract, first, a raw stevia leaf may be prepared, and then foreign substances attached to the raw stevia leaf may be removed.

In the above step, the prepared raw stevia leaves can be washed with purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved, and the purified water in which sodium bicarbonate (NaHCO ₃ ) is dissolved is 1 to 3 (w/w)% concentration range. can have

The sodium bicarbonate is also used as a food additive, is non-toxic and has functions such as penetration, diffusion, and swelling. to sterilize and wash the raw Stevia leaves.

Next, the washed raw stevia leaves may be naturally dried to remove moisture contained in the raw stevia leaves.

In the above step, the washed Sanghwang mushroom can be dried at a temperature of 30 to 35° C. for 1 to 3 days, and by drying the raw stevia leaves in the above range, the fragrance of the raw stevia leaves can be subtly alive.

Next, the naturally-dried raw stevia leaves may be vacuum-dried by irradiating microwaves in a reduced pressure atmosphere.

In the above step, it can be carried out by irradiating microwaves to naturally dried raw stevia leaves under a pressure of 50 to 60 mbar. The step is performed at a temperature of 40 to 45 ° C. for 30 to 100 seconds, and to the naturally dried raw stevia leaves. It can proceed by irradiating a microwave of 2 to 2.2 GHz.

The microwave can exhibit a volumetric heating effect that penetrates to the inside of the raw Stevia leaf and heats it. When the microwave is irradiated, the water molecules inside the raw Stevia leaf vibrate or rotate according to the polarity change of the microwave. The polarization vibration can lead to friction between molecules, which can cause heat generation. If the raw stevia leaves are dried by irradiating microwaves under reduced pressure, swelling occurs due to heating inside the raw stevia leaves. The sterilization effect is also generated by the destruction of the cell membrane inside the raw stevia leaf, and also, the ingredient of stevia can be effectively leached when preparing a stevia extract later by swelling by heating the raw stevia leaf.

Then, the vacuum-dried stevia fresh leaves may be extracted to prepare a stevia extract.

In the above step, the vacuum-dried raw stevia leaves can be extracted using a known extraction method. For example, various methods such as hot water extraction and reflux extraction can be used as the extraction method, and for convenience of explanation and technical aspects of the present invention For clarity of thought, a detailed description of the extraction method will be omitted.

The hwangchil extract can be prepared by extracting the useful components of hwangchil leaves, the hwangchil tree (Dendropanax morbifera Lev) is an evergreen broad-leaved arboreous tree of the genus Araliaceae and native to Korea that grows up to 15 m or more in height. Young twigs are green and glossy, flowers bloom in June, and 7-19mm long fruits ripen in black. It is a temperate plant that grows in areas where the minimum temperature is -2℃ or higher and the annual average temperature is 12~15℃ or higher.

Hwangchil is generally composed of 66.7% of non-volatile components, 10.8% of fragrance, 8.1% of moisture, and 14.4% of solids, which are paint components that form a golden coating. cubebene), γ-selinene, δ-cadinene, and the like are known. The aromatic ingredients contained in Hwangchil have various pharmacological effects as well as their value as a benzoic incense that makes the mind and body clear and comfortable.

The hwangchil extract may be used hwangchil extract prepared by the following method.

In order to prepare the hwangchil extract, first, the raw leaves of the hwangchil tree are prepared and washed to remove foreign substances attached to the raw leaves of the hwangchil tree.

The washing of the raw hwangchil tree leaves in the above step can be washed by immersing the prepared raw hwangchil tree leaves in a sodium bicarbonate solution at a concentration of 2 to 4 (w / w)% and a temperature of 30 to 35 ° C. for 5 to 10 minutes. .

Next, the washed raw hwangchil leaves may be dried in a dryer.

In the above step, the drying of the raw leaves of the hwangchil tree is maintained at a temperature of 18 to 22° C. and a humidity of 35 to 40% in order to prevent the chlorophyll of the raw leaves of the hwangchil tree from being destroyed and the useful components from volatilizing when the sunlight is dried. It can be dried for 20 to 30 hours in a dryer.

Next, the dried raw hwangchil leaves can be mixed with purified water and heated to prepare a hwangchil extract.

The hwangchil extract may be prepared by mixing at a weight ratio of 1000 to 2000 parts by weight of purified water based on 100 parts by weight of the dried hwangchil tree raw leaves, and then heating at a temperature of 90 to 95° C. for 5 to 10 hours.

The tapioca starch enables the rice cake to maintain viscosity and elasticity for a long time due to its high viscosity, and also has economic advantages because it is cheaper than conventional starches such as corn starch.

That is, the tapioca starch refers to vegetable starch (=starch) collected from the root of cassava, and the root of cassava contains 20-30% of starch. to make tapioca. As an important edible resource in Southeast Asia, it is used to make starch sugar, caramel, and confectionery, and is also used as a textile paste. Since it is characterized in that it has a very good viscosity enough to be used as a textile paste, in the present invention, a rice cake having a chewy and moist texture can be prepared by using the viscosity and elasticity of the tapioca starch.

The pineapple concentrate can be prepared by using a pineapple, and the pineapple is a fruit of ananas, a tropical plant, and has a sweet and sour taste as well as a very good scent, so everyone enjoys eating it. It contains enzymes, so if you eat it as a dessert after eating meat, it will greatly help digestion.

In addition, pineapple contains a large amount of vitamins A, B, and C, and these vitamins can greatly contribute to the prevention of colds and various adult diseases in that they help to strengthen immunity. It is known to prevent various blood vessel-related diseases by containing potassium in the sodium excretion from the body, and to help prevent osteoporosis and the health of the digestive system with abundant fiber as it contains manganese.

As the pineapple concentrate, a pineapple fermentation concentrate prepared by the following manufacturing method may be used.

In order to prepare the pineapple concentrate, first, it may be washed after preparing the pineapple.

In the above step, the washing may be performed using purified water in which sodium bicarbonate is dissolved. That is, the sodium bicarbonate (NaHCO ₃ ) is also used as a food additive, has no toxicity, and may have functions such as penetration, diffusion, and expansion, and in the above step, 1 to 3 (w/w)% concentration range Eggplant can sterilize and clean the surface of the pineapple by using a sodium bicarbonate solution. At this time, the pineapple fruit and roots of the pineapple may be used.

Next, the pineapple may be enzymatically degraded.

As an enzyme for enzymatic decomposition of the pineapple in the above step, alpha amylase, pectinase, xylanase and cellulase are used, and 100 parts by weight of the whole pineapple With respect to the alpha-amylase (α-Amylase) 0.01 to 0.03 parts by weight, pectinase (Pectinase) 0.02 to 0.04 parts by weight, xylanase (Xylanase) 0.03 to 0.05 parts by weight and cellulase (Cellulase) 0.02 to 0.04 parts by weight Mixed in a weight ratio, it can be carried out by storing the pineapple mixed with the enzyme at a temperature of 38 to 42 ℃ for 30 to 60 hours.

Next, the enzyme-decomposed pineapple can be stored and aged.

In the above step, the enzymatically decomposed pineapple may be stored for 10 to 50 hours at a temperature of 8 to 12 ° C. When the step is performed below the lower limit range, the problem that the pineapple is not sufficiently ripened It may occur, and when it is carried out in excess of the above upper limit range, there may be a problem that the physical properties of the pineapple are lowered.

Then, by filtering the aged pineapple using a filter, it is possible to prepare a filtered pineapple solution.

In the above step, by filtering the aged pineapple to prepare a filtered pineapple liquid, it is possible to remove fine foreign substances contained in the pineapple, for example, the filtration is a known various A filter may be used.

Next, the filtered pineapple juice is fermented to prepare a pineapple fermentation broth, and the pineapple fermentation broth is concentrated and sterilized to prepare a pineapple fermentation concentrate.

In the above step, the pineapple fermentation broth can be prepared by mixing the vegetable lactic acid bacteria in a weight ratio of 0.1 to 0.3 parts by weight with respect to 100 parts by weight of the filtered pineapple liquid, and then fermenting at a temperature of 18 to 22 ° C. for 2 to 6 days. , The pineapple fermentation concentrate can be prepared by concentrating the pineapple fermentation broth using a reduced pressure concentrator known in the art.

In the above step, plant lactic acid bacteria are used to ferment the filtered pineapple juice, and as the vegetable lactic acid bacteria, known lactic acid bacteria capable of fermenting the filtered pineapple juice may be used, for example, as the vegetable lactic acid bacteria, lactobacilli Bacillus plantarum ( Lactobacillus Plantarum , 400 × 10 ⁹ CFU / g) can be used.

The krill oil may be prepared using krill, and the krill is known to contain a phospholipid compound having a structure similar to that of a human cell membrane component. Therefore, it is known that the oil extracted from krill is better absorbed into the human body than other fish oils.

In addition, krill oil contains vitamins A, E, and D in addition to lipids such as omega-3. In particular, astaxanthin, a powerful antioxidant, is included in krill oil. It is reported to have doubled.

That is, krill is nutritionally composed of high-quality protein and lipid, and fresh krill contains up to 10% lipid, and the lipid of krill is eicosapentaenoic acid, a polyunsaturated fatty acid omega-3. It contains about 40% of (EPA) and docosahexaenoic acid (DHA), and about 40-50% of phospholipids. In addition, it is useful because it contains astaxanthin, an antioxidant of fat-soluble carotenoids.

In order to prepare the krill oil, first, the krill may be prepared and washed, and then the washed krill may be dried.

Drying of the washed krill may consist of a first drying and a second drying, wherein the first drying is drying the washed krill at a temperature of 50 to 60° C. for 5 to 15 hours. Residual moisture can be removed first.

In addition, in the second drying, the first dried krill can be dried with hot air, and the second drying is performed by applying hot air at a temperature of 110 to 130° C. to the first dried krill for 30 to 50 minutes. can be performed.

Next, the second dried krill can be pulverized and then aged to prepare an aged krill powder.

In the above step, the grinding of the second dried krill is pulverized by pulverizing the second dried krill to a particle size of 5 to 10 mm, and the aging of the powdered krill is 6 It can be carried out by storing for 20 to 40 hours at a temperature of 8 to 8 °C.

Next, the krill aged powder can be enzymatically decomposed by mixing and storing the enzyme and acid.

That is, in the above step, after mixing the enzyme and acid with the aged krill powder, the enzyme and acid can be enzymatically decomposed by storing the aged krill powder mixed with the enzyme and acid at a temperature of 36 to 38 ° C. for 10 to 30 hours. The enzymatic decomposition of the aged krill powder can be decomposed using an enzyme capable of separating proteins, chitin, and immunoactive polysaccharides present in the krill.

In the above step, known commercially available protease (Protease), chitinase (chitinase), pectinase (Pectinase) and xylanase (Xylanase) are used as the enzyme, and citric acid and ascortic acid are used as the acid. Bic acid may be used, specifically, 0.01 to 0.03 parts by weight of the protease, 0.03 to 0.05 parts by weight of the chitinase, 0.005 parts by weight of the pectinase based on 100 parts by weight of the whole aged krill powder. to 0.009 parts by weight, xylanase (Xylanase) 0.008 to 0.012 parts by weight, citric acid 0.01 to 0.1 parts by weight, and ascorbic acid 0.01 to 0.1 parts by weight by mixing in a weight ratio of, the pH of the krill aged powder in which the enzyme and acid are mixed can be adjusted to be 3.5 to 6.5.

Then, the krill oil can be prepared by separating the oil by pressing the enzymatically decomposed krill aged powder.

In the above step, the composition of pressing the krill fermented product using an expeller and oil separation is a known technique to those of ordinary skill in the art. For convenience of explanation and clarity of the technical idea of the present invention, A detailed description thereof will be omitted.

2. Mixing step (S200)

The mixing step (S200) is a step of preparing a mixture by mixing the prepared materials at a constant weight ratio.

In the mixing step (S200), the mixture is 3 to 7 parts by weight of red pepper powder, 0.5 to 2.5 parts by weight of hemp powder, 0.5 to 2.5 parts by weight of turmeric, 0.1 to 1 parts by weight of garlic, 0.1 to 1.5 parts by weight of stevia extract, hwangchil extract 0.5 to 1.5 parts by weight, non-glutinous rice flour 80 to 120 parts by weight, salt 0.5 to 1.5 parts by weight, glutinous rice flour 3 to 7 parts by weight, tapioca starch 1 to 5 parts by weight, pineapple concentrate 0.5 to 1.5 parts by weight, krill oil 0.1 to After weighing in a weight ratio of 0.5 parts by weight and 10 to 20 parts by weight of purified water, it may be prepared by mixing.

3. Mixture aging step (S300)

The mixture aging step (S500) is a step of storing and aging the mixture.

In the mixture aging step (S300), the physical properties of the mixture in which the materials are mixed can be softened by aging the mixture. This can be done by keeping it for a while.

4. Mixture steaming step (S400)

The steaming step (S400) of the mixture is a step of steaming by supplying steam to the aged mixture and heating it with steam.

For example, in the mixture steaming step (S400), the aged mixture may be put into ^a pressure steamer and then steam is supplied to steam. It can be steamed by heating the aged mixture with steam by heating to a temperature of to 135° C. for 50 to 100 minutes.

5. Mixture punching step (S500)

The step of punching the mixture ( S500 ) is a step of punching by applying pressure to the steamed mixture.

In the mixture punching step (S500), if the steamed mixture is a small amount, it may be performed by applying pressure by hand (kneading) or punching using a known kneader according to the amount of dough, as described above. It is possible to improve the chewy texture and texture of rice cakes for tteokbokki produced by performing punching by applying pressure.

6. Forming step (S600)

The forming step (S600) is a step of manufacturing a rice cake for tteokbokki by molding the punched mixture.

In the forming step (S600), the punched mixture may be molded into a certain shape to manufacture rice cakes for tteokbokki, and the composition and shape of the rice cakes for tteokbokki are well-known techniques. For clarity, a detailed description thereof will be omitted.

Hereinafter, with reference to the accompanying drawings, examples and comparative examples of the method for producing rice cakes for tteokbokki using red pepper according to the present invention will be described in more detail.

< Example 1 >

First, ingredients consisting of red pepper powder, hemp powder, turmeric, garlic, stevia extract, hwangchil extract, non-glutinous rice flour, salt, glutinous rice flour, tapioca starch, pineapple concentrate, krill oil and purified water were prepared.

Next, 5 parts by weight of the red pepper powder, 1.5 parts by weight of hemp powder, 1.5 parts by weight of turmeric, 0.5 parts by weight of garlic, 1 part by weight of stevia extract, 1 part by weight of Hwangchil extract, 100 parts by weight of non-glutinous rice flour, 1 part by weight of salt, glutinous rice A mixture was prepared by mixing 5 parts by weight of powder, 3 parts by weight of tapioca starch, 1 part by weight of pineapple concentrate, 0.3 parts by weight of krill oil and 15 parts by weight of purified water.

Then, the mixture was stored at a temperature of 6° C. for 5 hours and aged, and then the aged mixture was steamed and punched and molded to prepare rice cakes for tteokbokki.

< Example 2 >

A rice cake for tteokbokki was prepared in the same manner as in Example 1, and in Example 2, 6 parts by weight of red pepper powder, 0.6 parts by weight of hemp powder, 2.3 parts by weight of turmeric, 0.2 parts by weight of garlic, 1.5 parts by weight of stevia extract, 0.7 parts by weight of hwangchil extract Parts by weight, non-glutinous rice flour 115 parts by weight, salt 0.5 parts by weight, glutinous rice flour 7 parts by weight, tapioca starch 1 part by weight, pineapple concentrate 0.6 parts by weight, krill oil 0.4 parts by weight and purified water 19 parts by weight 19 parts by weight prepared.

< Example 3 >

A rice cake for tteokbokki was prepared in the same manner as in Example 1, and in Example 3, 3 parts by weight of red pepper powder, 2.4 parts by weight of hemp powder, 0.6 parts by weight of turmeric, 0.9 parts by weight of garlic, 0.3 parts by weight of stevia extract, 1.4 parts by weight of hwangchil extract Parts by weight, 85 parts by weight of non-glutinous rice flour, 1.5 parts by weight of salt, 3 parts by weight of glutinous rice flour, 5 parts by weight of tapioca starch, 1.4 parts by weight of pineapple concentrate, 0.15 parts by weight of krill oil and 11 parts by weight of purified water. prepared.

< Comparative Example 1 >

After preparing a commercially available rice cake for tteokbokki, it was used as a rice cake for tteokbokki according to Comparative Example 1. The rice cake for tteokbokki according to Comparative Example 1 was prepared using wheat flour.

< Comparative Example 2 >

Rice cakes for tteokbokki were prepared in the same manner as in Example 1, and in Comparative Example 2, rice cakes for tteokbokki were prepared without using red pepper powder, hemp powder, stevia extract, hwangchil extract, and krill oil.

< Sensory evaluation >

The sensory evaluation was performed on the taste, aroma, texture, preference, etc. of the rice cakes for tteokbokki prepared according to Examples 1, 2, and 3 and the rice cakes for tteokbokki prepared according to Comparative Examples 1 and 2, and the results are shown in the table below. 2].

The sensory test was conducted for 25 general consumers, and a 9-point scoring method was used for the score and evaluation criteria, and is shown in [Table 1] below.

score Evaluation standard 9 very good 7 good 5 usually 3 bad One very bad

division taste (flavor) incense (smell) Texture (physical properties) texture Overall Preference Example 1 8.0 8.2 8.2 8.1 8.1 Example 2 8.1 8.1 8.0 8.1 8.1 Example 3 8.1 8.3 8.1 8.2 8.2 Comparative Example 1 6.3 6.2 6.1 6.2 6.2 Comparative Example 2 6.5 6.3 6.4 6.3 6.4

Referring to [Table 2], the taste (flavor), aroma (odor), texture (physical properties), and overall preference of the rice cakes for tteokbokki prepared according to Examples 1, 2 and 3 were prepared according to Comparative Examples 1 and 2 It was confirmed that it was superior to the rice cakes for tteokbokki.

In the above, a preferred embodiment of the present invention has been described, but those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. will be able Therefore, it should be understood that the embodiment described above is illustrative in all respects and not restrictive.

Claims (4)

Material preparation step (S100) of preparing the materials; A mixing step of preparing a mixture by mixing the prepared materials in a constant weight ratio (S200); A mixture aging step of storing and aging the mixture (S300); A mixture steaming step of steaming by supplying steam to the aged mixture and heating it with steam (S400); A mixture punching step of punching by applying pressure to the steamed mixture (S500); And in the manufacturing method of rice cake for tteokbokki using red pepper comprising a molding step (S600) of manufacturing the rice cake for tteokbokki by molding the punched mixture,
In the mixing step (S200), the mixture is 3 to 7 parts by weight of red pepper powder, 0.5 to 2.5 parts by weight of hemp powder, 0.5 to 2.5 parts by weight of turmeric, 0.1 to 1 parts by weight of garlic, 0.1 to 1.5 parts by weight of stevia extract, hwangchil extract 0.5 to 1.5 parts by weight, non-glutinous rice flour 80 to 120 parts by weight, salt 0.5 to 1.5 parts by weight, glutinous rice flour 3 to 7 parts by weight, tapioca starch 1 to 5 parts by weight, pineapple concentrate 0.5 to 1.5 parts by weight, krill oil 0.1 to It is prepared by mixing after weighing in a weight ratio of 0.5 parts by weight and 10 to 20 parts by weight of purified water,
The aging of the mixture in the mixture aging step (S300) proceeds by storing the mixture at a temperature of 4 to 8° C. for 3 to 7 hours, and in the mixture steaming step (S400), the aged mixture is put into a pressure steamer Then, steam is supplied and steamed, but the steam supplied to the pressure steamer is heated at a pressure of 5 to 7 kgf/cm ² and a temperature of 125 to 135° C. for 50 to 100 minutes. A method of making rice cakes. delete delete A rice cake for tteokbokki using red pepper, characterized in that manufactured by the method of claim 1.

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