KR102493346B1 - Tteokbokki using jelly and its preparation method - Google Patents

Abstract

Disclosed is a method for manufacturing low-calorie jellied food that can be added instead of rice cake in stir-fried rice cake. The jellied food for stir-fried rice cake manufacturing according to an embodiment has low calorie, low carbohydrate, and low sodium content, can be added instead of rice cake in stir-fried rice cake, and thus has a high content of broth and can have a similar texture with rice cake.

Description

Tteokbokki using jelly and its preparation method {Tteokbokki using jelly and its preparation method}

The following examples relate to tteokbokki using jelly and a manufacturing method technology thereof.

As dietary life improves, texture and flavor felt from food are emphasized along with new awareness of traditional food, and nutritionally low-calorie, voluminous food ingredients are in the limelight. In addition, as well-being and diet become a social issue, low-calorie foods are attracting great attention.

Muk represents such a low-calorie food and is an excellent food ingredient for giving a feeling of fullness. It is a unique gel-like food of Korea that is not found in other countries in the world. It has been mainly manufactured at home since the Joseon Dynasty. (Yun Seo-seok, Korea Food Publishing Co., 1984).

On the other hand, as a low-calorie food, konjac is used for various purposes. Although konjac may have a fishy flavor and a difference in preference, it has the advantage that it can be used in various dishes because it has no scent and does not affect the taste. Muk is mainly manufactured using copper starch, mung bean powder, or acorn powder, and is used in cooking as an ingredient for muk-muchim, tangpyeongchae, and Jeonju bibimbap. However, it is a food ingredient that is not used frequently as only monotonous recipes such as seasoning or mixing raw vegetables are used. In addition, as a food with a very high moisture content, it has a short shelf life and is difficult to store and store. Therefore, in order to create demand for muk, research on various recipes and methods of extending the storage period of muk is urgently needed.

Korean Patent Publication No. 1993-0016029 "Dried Acorn Jelly and Method for Manufacturing The Same" discloses that acorn jelly in a gel-state is cut into a long shape of a predetermined size and dried for 3 days or 50 to 70 ° C under natural drying. Acorn dried jelly solidified by drying for 3 hours in an artificial drying room is disclosed, but there is no disclosure about manufacturing jelly of various colors by adding functional materials. Korean Patent Publication No. 2002-0011837 "Method for Manufacturing Cheongpo Powder Fruit Grain Muk" discloses the production of Cheongpo Muk by mixing Cheongpo, grains and fruits.

As such, although the literature on the preparation method of various muk or the cooking method using it has been published, the situation has not been studied on muk that can be used instead of rice cake in tteokbokki. Low-calorie tteokbokki using konjac instead of tteokbokki is being released, and konjac gives low calories and satiety.

In this situation, the inventors of the present invention devised a method of manufacturing tteokbokki jelly, in which jelly is added instead of tteokbokki, and the soup is sufficiently absorbed like tteok and has a similar texture, and the present invention was completed.

Embodiments are aimed at providing a method for producing low-calorie jelly that can be added to tteokbokki instead of tteok. Specifically, it is intended to provide low-calorie jelly that can sufficiently absorb the tteokbokki soup and exhibit a texture similar to that of tteok. In addition, it is intended to provide low-calorie jelly with lower carbohydrate and sodium content than rice cake and low calorie content.

As one aspect for solving the above problems, the present invention is 36 to 44% by weight of copper powder, 4.5 to 5.5% by weight of potato starch, 40 to 48% by weight of water, 9 to 11% by weight of ginger extract, and 0.8 to 0.8 to 10% of lemon juice Preparing a mixture containing 1.2% by weight; heating the mixture to boiling temperature; A first drying step of drying jelly by applying cold air to the heated liquid mixture; Cooling the primarily dried jelly; And a secondary drying step of cutting the cooled jelly to a certain size and then applying warm air to further dry it.

According to one embodiment, the primary drying step may be to put the heated liquid mixture in a thin container with a height of 10 cm or less, and then dry it for 30 minutes to 2 hours by applying cold air at 0 to 15 ° C.

According to one embodiment, the cooling step may be a step of cooling the primarily dried jelly in a freezer at a temperature of -15 to -5 ° C for 30 minutes to 2 hours.

According to one embodiment, the cutting size in the secondary drying step may be 0.45 to 0.55 cm x 2.25 to 2.75 cm x 4.5 to 5.5 cm in size.

According to one embodiment, the secondary drying step may be drying for 1 hour to 3 hours using a warm air dryer at 25 to 35 ° C.

As another aspect for solving the above problems, the present invention provides a method for manufacturing tteokbokki using the jelly.

Specifically, mixing 8 to 12 g of kelp, 4 to 6 g of dried shiitake mushrooms, 8 to 12 ml of red pepper paste, 4 to 6 ml of soy sauce, and 15 to 25 ml of erythritol in 200 to 400 ml of water; Boil over high heat; Adding ingredients containing 15 to 25 g of the jelly; It may include heating until the seasoning is reduced.

An apparatus according to an embodiment may be combined with hardware and controlled by a computer program stored in a medium to execute any one of the methods described above.

Muk for tteokbokki prepared according to the embodiment has low calorie, low carbohydrate and low sodium content, can be added instead of tteok of tteokbokki, can contain a high content of broth, and can have a similar texture.

This is due to the addition of a small amount of potato starch, ginger extract, and lemon juice and the unique low-temperature drying step during the manufacturing process of the jelly to form a structure with fine pores, through which the tteokbokki broth can penetrate. In addition, the chewy texture similar to that of conventional rice cakes can be expressed as it is.

Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. However, since various changes can be made to the embodiments, the scope of the patent application is not limited or limited by these embodiments. It should be understood that all changes, equivalents or substitutes to the embodiments are included within the scope of rights.

Specific structural or functional descriptions of the embodiments are disclosed for illustrative purposes only, and may be modified and implemented in various forms. Therefore, the embodiments are not limited to the specific disclosed form, and the scope of the present specification includes changes, equivalents, or substitutes included in the technical spirit.

Although terms such as first or second may be used to describe various components, such terms should only be construed for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element.

It should be understood that when an element is referred to as being “connected” to another element, it may be directly connected or connected to the other element, but other elements may exist in the middle.

Terms used in the examples are used only for descriptive purposes and should not be construed as limiting. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "include" or "have" are intended to designate that there is a feature, number, step, operation, component, part, or combination thereof described in the specification, but one or more other features It should be understood that the presence or addition of numbers, steps, operations, components, parts, or combinations thereof is not precluded.

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

Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various different forms, only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to fully inform the holder of the scope of the invention, and the present invention is only defined by the scope of the claims.

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

The shapes, sizes, ratios, angles, numbers, etc. disclosed in the drawings for explaining the embodiments of the present invention are illustrative, so the present invention is not limited to the details shown. In addition, in describing the present invention, if it is determined that a detailed description of related known technologies may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. When 'includes', 'has', 'consists of', etc. mentioned in this specification is used, other parts may be added unless 'only' is used. In the case where a component is expressed in the singular, the case including the plural is included unless otherwise explicitly stated.

In interpreting the components, even if there is no separate explicit description, it is interpreted as including the error range.

The size and thickness of each component shown in the drawings are shown for convenience of description, and the present invention is not necessarily limited to the size and thickness of the illustrated components.

Each feature of the various embodiments of the present invention can be partially or entirely combined or combined with each other, and as those skilled in the art can fully understand, various interlocking and driving operations are possible, and each embodiment can be implemented independently of each other. It may be possible to implement together in an association relationship.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through specific examples and comparative examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1. Preparation of jelly for tteokbokki

40% by weight of cowpea flour and 5% by weight of potato starch were mixed with 44% by weight of water, 10% by weight of ginger extract, and 1% by weight of lemon juice and mixed well. The mixture was heated and stirred for another minute after it started to boil. Then, it was transferred to a thin tray with a height of 5 cm and dried for 1 hour while applying cold air of 5 to 10 ° C from the top. After cooling the somewhat hardened jelly in a freezer at -10 ° C for about 1 hour, it was immediately cut into 0.5 cm x 2.5 cm x 5 cm in size and further dried for 2 hours using a warm air dryer at 30 ° C. Accordingly, Dongbu Muk for Tteokbokki was prepared.

The ginger extract was washed and peeled, and then 80% by weight of water was added to 20% by weight of chopped ginger, extracted with stirring for about 2 hours, and the filtered filtrate was used as an extract.

Acorn jelly was prepared with the only difference being that acorn powder was used instead of copper powder in the manufacturing process of copper cake.

Comparative Example 1.

In Example 1, a case in which 45% by weight of dongbu flour was used without adding potato starch was prepared as Comparative Example 2.

Comparative Example 2.

A case in which 8% by weight of potato starch and 37% by weight of dongbu flour was used in Example 1 was prepared as Comparative Example 2.

Comparative Example 3.

In Example 1, a case in which 55% by weight of water was used without using ginger extract and lemon juice was prepared as Comparative Example 3.

Comparative Example 4.

A case in which only 45% by weight of copper powder and 55% by weight of water in Example 1 was used was prepared as Comparative Example 4.

Comparative Example 5.

When it started to boil in Example 1, it was stirred for about 1 minute more, put it in an airtight container without applying cold air, cooled at room temperature for 1 hour, stored in a refrigerator for 24 hours, and then cut to a size of about 0.5 cm x 2.5 cm x 5 cm and dried.

Comparative Example 6.

Commercially available rice tteokbokki from S company was purchased and used as Comparative Example 6.

Experimental Example 1. Comparison of characteristics of Examples and Comparative Examples

Calorie, carbohydrate, and sodium contents of Example 1 and Comparative Examples 1 to 6 were compared.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 calories (kcal) 37 36 40 36 35 37 195 Carbohydrates (g) 9.0 8.5 9.6 8.4 8.2 9.0 43.7 sodium (mg) 40 39 41 39 35 41 240.5

In Examples and 1 to 5, it was confirmed that the contents of calories, carbohydrates, and sodium were significantly lower than those of Comparative Example 6.

Cooking Example 1. Preparation of Tteokbokki using Examples and Comparative Examples

10g of kelp, 5g of dried shiitake mushrooms, 10ml of red pepper paste, 5ml of soy sauce, and 20ml of erythritol were mixed with 300ml of water. After boiling over high heat, 20 g of jelly or tteokbokki of the above examples or comparative examples was added, and cabbage, onions, green onions, sesame leaves, and sausages were added in appropriate amounts. Reduce the heat to medium, then remove the seasoning from the heat.

Experimental Example 2. Comparison of Absorbed Content of Broth

When the Example and the Comparative Example were prepared by the method of Cooking Example 1, the actually added content of the broth was compared. After taking out 5 tteokbokki or jelly, the number of grams was measured, and the number of grams was measured by pressing and removing all the broth and drying with cold air for 10 minutes. % was calculated by measuring the reduced g compared to the initial number of g.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 content % 15% 10% 12% 12% 10% 8% 16%

As such, it was found that Example 1 had a broth content similar to that of rice cake of Comparative Example 6. In addition, since it had a higher level of broth content compared to Comparative Examples 2 to 5, it was found that the content of potato starch, the drying method, and the addition of lemon and ginger extracts had an effect. In particular, it is thought that the combination of lemon and ginger extracts and the drying method affects the physical properties of the surface by adjusting the pH, and it is thought that the amount of moisture absorption increases as starch is included to some extent. However, it was found that the physical properties were rather deteriorated when too much was included.

Experimental Example 3. Sensory evaluation of tteokbokki using Example 1, Comparative Example 6, and commercially available milk kit tteokbokki

Tteokbokki dishes using Example 1 and Comparative Example 6 and commercially available meal kit Tteokbokki dishes were compared in color, taste, texture, sauce matching, and overall preference. As an evaluation method, 30 ordinary people evaluated the preference for the color, taste, texture, sauce matching, and overall preference of Dongbu Muk dishes, with 1 point being very bad and 7 points being very good. All experiments were repeated three times.

Cooking using Example 1 Cooking using Comparative Example 6 Commercially available tteokbokki meal kits color 5.7 5.7 6.7 taste 6.3 6.1 6.5 texture 6.2 5.3 6.1 match of sauce 6.8 5.1 6.8 overall sign 6.3 5.6 6.4

The dish using Example 1 showed a high degree of preference similar to that of commercially available tteokbokki meal kits. It was confirmed that the tteokbokki dish made with the same cooking method using the rice cake of Comparative Example 6 was rather inferior to the dish using Example 1, and that the cooking method was more suitable for the jelly of Example 1.

Claims (3)

Preparing a mixture comprising 36 to 44% by weight of cowpea flour, 4.5 to 5.5% by weight of potato starch, 40 to 48% by weight of water, 9 to 11% by weight of ginger extract, and 0.8 to 1.2% by weight of lemon juice;
heating the mixture to boiling temperature;
A first drying step of putting the heated liquid mixture in a thin container with a height of 10 cm or less and drying it for 30 minutes to 2 hours by applying cold air of 0 to 15 ° C;
Cooling the primarily dried jelly in a freezer at a temperature of -15 to -5 ° C for 30 minutes to 2 hours; and
The cooled jelly is cut into a certain size of 0.45 to 0.55 cm x 2.25 to 2.75 cm x 4.5 to 5.5 cm, and then dried by applying warm air for 1 hour to 3 hours using a warm air dryer at 25 to 35 ° C. Including a drying step,
Method for manufacturing jelly for tteokbokki.


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