KR102515876B1 - Method for manufacturing dduckgalbi and dduckgalbi manufactured by the same - Google Patents

Abstract

The method for producing tteokgalbi of the present invention comprises the steps of fermenting rice yeast and herbs to produce herb yeast salt; Raw meat processing step of crushing and mincing raw meat; Preparing a tteokgalbi mixture by mixing the seasoning containing the herb yeast salt, auxiliary ingredients, and raw meat; And molding the tteokgalbi mixture into a tteokgalbi shape. Since the tteokgalbi of the present invention contains herb yeast salt and is prepared through an optimal mixing ratio and recipe, lipid acidification can be significantly reduced, and the total polyphenol content and DPPH radical scavenging ability can be significantly improved.

Description

Method for manufacturing tteokgalbi and tteokgalbi produced therefrom {METHOD FOR MANUFACTURING DDUCKGALBI AND DDUCKGALBI MANUFACTURED BY THE SAME}

The present invention relates to a method for producing tteokgalbi having an optimal ratio of omega-3 fatty acids and omega-6 fatty acids, and tteokgalbi prepared therefrom.

Recently, home meal replacement (HMR) is explosively increasing as consumers' desire for convenience and convenience increases along with a change in consciousness about Korean dietary culture and diversification of dietary consumption patterns.

Among meat products, HMR foods are mainly developed for ready-to-cook foods, and are mostly sold as refrigerated or frozen products at general convenience stores or large marts. Products such as gomtang, galbi-tang, and dogani-tang, which are difficult to make at home because of the long cooking time and preparation of ingredients, are also being released. Recently, consumers have increased concerns about high-fat meat products, and the demand for food quality as well as nutrition is increasing. Recently, with the increase in single-person households, we are entering a super-aged society. In order to solve the problem of increasing medical expenses and social burden due to an increase in the population exposed to chronic metabolic diseases, it is not just an increase in average life span, but an extension of healthy life span and life expectancy. It is necessary to develop a solution through the development of scientific interventions of quality, and it is very important to prevent aging of the elderly through proper nutrition supply.

Functional lipids contained in livestock products have begun to attract interest from many people in relation to the prevention of metabolic diseases. , conjugated linoleic acid, omega-6 fatty acids, omega-3 fatty acids, phospholipids, rice bran oil, sesame oil, perilla oil, fish oil, diacylglycerol, etc.

Omega-3 fatty acids, unsaturated fatty acids, maintain the structure of cells in the human body, help smooth metabolism, inhibit platelet aggregation, and lower the level of triglyceride, thereby lowering the risk of coronary artery or cardiovascular disease and reducing inflammation. It is reported to be In addition, omega-6 fatty acids are precursors of eicosanoid hormones, and vegetable fatty acids, including gamma-linolenic acid, have anti-obesity, anti-inflammatory, and anti-cancer effects, and have effects such as lowering blood cholesterol levels. Have.

Since omega-3 fatty acids and omega-6 fatty acids share enzymes in the metabolic process, competition may occur, and lopsided intake disrupts balanced metabolism in vivo. It is important to consume Therefore, when meat products are developed using omega-balanced livestock products having an appropriate ratio of omega-3 fatty acids and omega-6 fatty acids, it is expected to have an effect of preventing metabolic diseases.

Patent Registration No. 10-2077601

An object of the present invention is to provide a method for manufacturing tteokgalbi having an optimal ratio of omega-3 fatty acids to omega-6 fatty acids and tteokgalbi prepared therefrom.

The present invention is to provide a method for producing tteokgalbi having a ratio of omega-3 fatty acids: omega-6 fatty acids of 1: 4 and tteokgalbi prepared therefrom.

In addition, the present invention is to provide a method for producing tteokgalbi with excellent antioxidant effect by significantly reducing lipid acidification and increasing total polyphenol content and DPPH radical scavenging ability, and tteokgalbi prepared therefrom.

In order to achieve the above object, the method for producing tteokgalbi of the present invention comprises the steps of fermenting rice yeast and herbs to produce herb yeast salt; Raw meat processing step of crushing and mincing raw meat; Preparing a tteokgalbi mixture by mixing the seasoning containing the herb yeast salt, auxiliary ingredients, and raw meat; And molding the tteokgalbi mixture into a tteokgalbi shape.

In the method for producing tteokgalbi of the present invention, the step of preparing herb yeast salt is characterized in that rice yeast, roasted salt, water, herbs, pepper, garlic flakes and hawthorn powder are mixed and then fermented.

In the method for producing tteokgalbi of the present invention, the herbs are characterized in that they include all of spice, parsley, rosemary, basil and oregano.

In the method for producing tteokgalbi of the present invention, in the step of preparing the herb yeast salt, the rice yeast is included in 30% to 40% by weight based on the total weight of the herb yeast salt, and the herb is 0.2% to 0.5% by weight characterized by inclusion.

In the method for producing tteokgalbi of the present invention, it is characterized in that sanda honey syrup and acorn powder are included as the seasoning and auxiliary ingredients.

In the method for producing tteokgalbi of the present invention, in the step of preparing the tteokgalbi mixture, the raw meat contains 70% to 80% by weight relative to the total weight of the tteokgalbi mixture, and the herb yeast salt contains 0.5% to 2% by weight And, the hawthorn honey syrup is included in 3% to 6% by weight, and the acorn powder is characterized in that it is included in 0.5% to 2% by weight.

In the method for producing tteokgalbi of the present invention, as the seasoning and auxiliary ingredients, pear, onion, chives, hawthorn honey syrup, sesame oil, sesame salt, minced garlic, minced ginger, pepper, ginger alcohol, dried shiitake mushrooms, acorn powder and dry glutinous rice powder characterized by inclusion.

The tteokgalbi of the present invention is prepared by the above-described manufacturing method and contains omega-3 fatty acids and omega-6 fatty acids.

The tteokgalbi of the present invention is characterized in that the ratio of omega-3 fatty acids: omega-6 fatty acids is 1: 3.5 to 1: 4.5.

Since the tteokgalbi of the present invention contains herb yeast salt and is prepared through an optimal mixing ratio and recipe, lipid acidification can be significantly reduced, and the total polyphenol content and DPPH radical scavenging ability can be significantly improved.

Tteokgalbi prepared by the method for preparing tteokgalbi of the present invention has an excellent antioxidant effect and can prevent chronic metabolic diseases.

The present invention relates to a method for producing tteokgalbi having an optimal ratio of omega-3 fatty acids and omega-6 fatty acids, and tteokgalbi prepared therefrom.

<Method of making tteokgalbi>

A method for producing tteokgalbi according to various embodiments of the present invention includes the steps of fermenting rice yeast and herbs to prepare herb yeast salt; Raw meat processing step of crushing and mincing raw meat; Preparing a tteokgalbi mixture by mixing a seasoning containing herb yeast salt, sub-materials, and raw meat; And molding the tteokgalbi mixture into a tteokgalbi shape.

(1) Step of preparing herbal yeast salt

In the step of producing herbal yeast salt, rice yeast and herbs can be fermented to produce herb yeast salt. Specifically, rice malt, roasted salt, water, herbs, pepper, garlic flakes and hawthorn powder may be mixed and then fermented at room temperature. At this time, the rice yeast contains 30% to 40% by weight relative to the total weight of the herb yeast salt, the roasted salt contains 9% to 13% by weight, and the water contains 45% to 55% by weight, and the herbs are classified by type 0.2 wt % to 0.5 wt %, pepper is included at 0.1 wt % to 0.2 wt %, garlic flakes are included at 0.1 wt % to 0.2 wt %, and hawthorn powder is included at 1.5 wt % to 2.5 wt %.

On the other hand, herbs may include at least one selected from the group consisting of allspice, parsley, rosemary, basil and oregano. Preferably, the herbs may include all of spice, parsley, rosemary, basil, and oregano. At this time, allspice is included in 0.05% to 0.15% by weight based on the total weight of the herb yeast salt, parsley is 0.04% to 0.07% by weight, and rosemary is 0.05% to 0.15% by weight. basil from 0.05% to 0.15% by weight. Oregano may be included in an amount of 0.04% to 0.07% by weight.

At this time, fermentation may proceed for 4 to 5 days in summer and about 7 days in winter.

After fermentation is finished, grind it finely and store it in the refrigerator for use.

In the present invention, by preparing salt using herbs, it is possible to increase the lipid rancidity inhibitory effect of ground meat and enhance the flavor and antioxidant effect of tteokgalbi.

(2) raw meat processing step

In the raw meat processing step of shredding and mincing raw meat, oil and tendons are removed from Korean beef ribs and sirloin, and the shredded meat can be shredded and minced into 20 mm in diameter.

(3) Step of preparing the tteokgalbi mixture

In the step of preparing the tteokgalbi mixture. Seasoning and sub-materials including herb yeast salt may be mixed with the raw meat prepared in the above step. At this time, hawthorn honey syrup and acorn powder may be included as seasoning and auxiliary ingredients. Specifically, as seasonings and sub-materials, pears, onions, chives, herb yeast salt, hawthorn honey syrup, sesame oil, sesame salt, minced garlic, minced ginger, pepper, ginger wine, dried shiitake mushrooms, acorn powder and dry glutinous rice powder may be included. . At this time, pears, onions and shallots can be prepared by finely chopping them and squeezing them in gauze to remove water. On the other hand, raw meat contains 70% to 80% by weight based on the total weight of the tteokgalbi mixture, pears 1.5% to 2.5% by weight, onions 1.0% to 2.0% by weight, and chives 0.5% to 2.5% by weight. 2% by weight, 0.5% to 2% by weight of herbal yeast salt, 3% to 6% by weight of hawthorn honey syrup, 2.6% to 3.6% by weight of sesame oil, and 1.0% by weight of sesame salt to 2.0% by weight, minced garlic is included at 2.5% to 3.5% by weight, minced ginger is included at 0.2% to 0.8% by weight, pepper is included at 0.1% to 0.5% by weight, ginger wine is included at 0.02% by weight % to 0.04% by weight, dried shiitake mushrooms from 1.5% to 2.5% by weight, acorn flour from 0.5% to 2% by weight, and dried glutinous rice flour from 1.5% to 2.5% by weight.

The tteokgalbi mixture mixed in this mixing ratio can be put into a mixer to be mixed uniformly, mixed, and then kneaded until sticky.

(4) Forming the tteokgalbi mixture into a tteokgalbi shape

The tteokgalbi mixture may be molded into a size of 80 g to 120 g in weight, 80 mm to 120 mm in diameter, and 10 mm to 14 mm in thickness, and then put in film and vacuum packed.

In the present invention, by preparing tteokgalbi using herb yeast salt, the effect of inhibiting lipid rancidity of ground meat can be maximized, and the flavor and antioxidant effect of tteokgalbi can be enhanced. In addition, hawthorn can increase the tenderness of meat and enhance the antioxidant effect. In addition, by adding acorn powder instead of flour added for the adhesive strength of conventional ground meat, it is possible to increase the antioxidant effect and adhesive strength.

<Tteokgalbi>

Tteokgalbi prepared by the above-described method for preparing tteokgalbi contains omega-3 fatty acids and omega-6 fatty acids. In particular, in the tteokgalbi of the present invention, the ratio of omega-3 fatty acids to omega-6 fatty acids may be 1: 3.5 to 1: 4.5. Preferably, the ratio of omega-3 fatty acids to omega-6 fatty acids in the tteokgalbi of the present invention may be 1: 4.02. This is the ratio recommended by the World Health Organization (WHO) to consume omega-3 fatty acids and omega-6 fatty acids in a ratio of 1 to 4, and the omega-3 fatty acid: omega-6 fatty acid proper intake standard ratio set by the 2015 Korean Dietary Reference Guidelines 1 It is a ratio consistent with :4-10.

In addition, the tteokgalbi of the present invention contains herb yeast salt prepared by the above method and is prepared through an optimal mixing ratio and recipe, so that the degree of lipid rancidity can be significantly reduced, and the total polyphenol content and DPPH radical scavenging ability are improved. can be significantly improved.

Therefore, the tteokgalbi of the present invention has an excellent antioxidant effect and has an effect of preventing chronic metabolic diseases.

Hereinafter, the present invention will be described in more detail through examples. These examples are intended to explain the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example 1>

material preparation

The Korean beef ribs and sirloin used in this example were provided by Green Grass Co., Ltd. (SUNSEO OMEGA3, Chungju, Korea). To manufacture herbal yeast salt, garlic flakes (Delicious market, Seongnam, Korea), allspice (Delicious market, Seongnam, Korea), oregano (Bareundeul market, Seongnam, Korea), basil (Bareundeul market, Seongnam, Korea), rosemary (Bareundeul market, Seongnam, Korea), parsley (Bareundeul market, Seongnam, Korea), hawthorn powder (four seasons herb, Incheon, Korea), rice yeast (Sunggwang Koji Co., Seongnam, Korea) were purchased and used, and dried shiitake mushrooms Powder and ginger liquor were prepared directly. In addition, soy sauce (Sempio Foods Company, Icheon, Korea), sugar (Samyang Co., Ulsan, Korea), pepper (Ottogi Co., Anyang, Korea), sesame oil (Baeksul Co., Incheon, Korea), Flour (Deahan Flour Mills Co., Ltd., Incheon, Korea), sesame salt (Kyoungcheon, Jincheon, Korea), acorn powder (Baedaegam, Icheon, Korea), dried glutinous rice powder (Sungjin, Gwangju, Korea) can be purchased at general marts. and used it. In addition, onions, pears, chives, and garlic were also purchased and used at a general market mart.

Manufacture of Herb Nuruk Salt

To prepare herbal yeast salt, commercially available rice yeast (Ihwagok), roasted salt, water, dried herbs (allspice, parsley, rosemary, basil, oregano), pepper, garlic flakes, hawthorn powder in the mixing ratio shown in Table 1 below mixed.

First, all ingredients were mixed in a sterilized container according to the mixing ratio, then placed at room temperature (25-28 ° C) and fermented while stirring at a certain time once a day. Fermentation was found to be suitable for 4 to 5 days in summer and 7 days in winter. After fermentation, it was finely ground with a mixer and stored in a refrigerator for use.

ingredient Blending ratio (g) weight% rice malt 200 36.758 salt 60 11.027 water 270 49.623 Allspice 0.5 0.092 parsley 0.3 0.055 Rosemary 0.5 0.092 basil 0.5 0.092 oregano 0.3 0.055 Garlic Flakes One 0.183 sansa 10 1.837 pepper One 0.183

<Example 2>

Manufacturing of Omega Balanced Korean Beef Tteokgalbi with Herb Yeast Salt Added

Tteokgalbi was prepared using the herb yeast salt prepared in Example 1. The mixing ratio of Korean beef tteokgalbi is shown in Table 2 below. As raw meat, Hanwoo ribs and sirloin were stripped of oil and tendons, shredded into 20 mm in diameter, and shredded and minced with a mincer (Meat chopper, M-12T, Hankook Fuji Industrial Co., Ltd., Hwaseong, Korea). Sub-materials and seasonings were weighed according to the blending ratio, and pears, onions, and chives were finely chopped and squeezed tightly through gauze to remove moisture. Weighed seasoning and sub-materials were put in a mixer (Model 5K45SS, Kitchen Aid, USA) to mix evenly with Korean beef, mixed for 5 minutes, and then kneaded until sticky. It was molded into a size of 100 g in weight, 100 mm in diameter, and 12 mm in thickness, and then placed in Nylon/PE film and vacuum-packed. In addition, after storing for 2 weeks in a frozen state, the packaging was opened and an experiment was conducted.

In order to investigate whether the addition of Heobu Nuruk salt suppresses the lipid rancidity of tteokgalbi and has an antioxidant effect, tteokgalbi with commercially available salt instead of herb yeast salt was prepared in the same way.

ingredient Blending ratio (g) weight % Korean beef ribs 4500 48.53 sirloin 2500 26.96 ship 200 2.16 onion 150 1.62 Chives 100 1.08 Herb Yeast Salt 100 1.08 Hawthorn honey extract 400 4.31 Sesame oil 300 3.24 sesame salt 140 1.51 chopped garlic 270 2.91 minced ginger 50 0.54 pepper 28 0.3 ginger wine 35 0.03 Dried Shiitake Mushroom 200 2.16 acorn flour 100 1.08 dry glutinous rice powder 200 2.16

<Experimental example>

Analysis of general components of tteokgalbi

The analysis of the general components of tteokgalbi was conducted according to the Association of Official Analytical Chemists (A.O.A.C) method (2005). Moisture was analyzed by the atmospheric pressure drying method at 105 ° C., crude protein was analyzed by the microkjeldahl method, crude fat was analyzed by the soxhlet extraction method, and crude oil was analyzed by the painting method, All experiments were repeated three times, and the results were expressed as mean values and standard deviations.

Table 3 shows the results of analyzing the general component composition of omega balance Korean beef tteokgalbi with herbal yeast salt, which was analyzed after tteokgalbi was frozen for 2 weeks after manufacture and then thawed in a refrigerated state. Moisture, crude protein, crude fat and ash contents were 67.26, 52.36, 18.42 and 6.28%, respectively. It is thought that the reason why the crude fat content of tteokgalbi made with omega-balanced Korean beef was high was that the marbling was excellent and the intramuscular fat content was high.

[Table 3]

Fatty Acid Composition Analysis of Tteokgalbi

In order to analyze the fatty acid of tteokgalbi, a certain amount of sample was put in a test tube, total lipids were extracted by the method of Folch (1957), and then methylated and cooled in a water bath (100 ° C) for 1 hour according to the method of Morrison and Smith (1964) After that, hexane was added to separate the layers, and the supernatant was taken. The supernatant was analyzed by injecting into a Gas Chromatograph (HP 5890II, Hewlett Packard Co., CA, USA) equipped with a capillary column (100 m × 0.25 mm I.d × 0.20 μm film thickness). Nitrogen was used as the carrier gas, and the initial temperature of the column was 180 ° C and the final temperature was 240 ° C (2 ° C / min). The temperature of the injector and detector was set to 250℃.

Tteokgalbi was frozen for 2 weeks after manufacture, and then thawed in a refrigerated state, and the fatty acid composition analysis results are shown in Table 4. Among the fatty acids most abundant in tteokgalbi, saturated fatty acid had the highest content of palmitic acid, and unsaturated fatty acid had the highest content of monounsaturated fatty acid, oleic acid. Omega-3 fatty acids had the highest content of linoleic acid, and in addition, eicosatricenoic acid, EPA and DHA were also found to be contained. The ratio of omega 3 fatty acids to omega 6 fatty acids in this product was 1:4. This is the ratio recommended by the World Health Organization (WHO) to consume omega-3 fatty acids and omega-6 fatty acids in a ratio of 1 to 4, and the omega-3 fatty acid: omega-6 fatty acid proper intake standard ratio set by the 2015 Korean Dietary Reference Guidelines 1 : 4-10 is determined to be the most preferable, and the omega-3 fatty acid: omega-6 fatty acid ratio of the tteokgalbi of the present invention was found to be appropriate.

[Table 4]

Amino acid composition analysis of tteokgalbi

For the analysis of the constituent amino acids of tteokgalbi, 0.5 g of freeze-dried tteokgalbi sample and 3 mL of 6 N HCl were taken in a decomposition tube, then degassed and hydrolyzed at 121 ° C for 24 hours, and the remaining filtrate was placed in a rotary vacuum evaporator (EYELA VACUUM NVC -1100, Tokyo, Japan) and concentrated under reduced pressure with 10 mL of sodium phosphate buffer (pH 7.0) (Waters Associates 1990), and 1 mL of the solution was filtered through a membrane filter (0.20 μm). Quantitative analysis was performed with an automatic amino acid analyzer (Biochrom 20, Pharmacia, England).

Tteokgalbi was frozen for 2 weeks after manufacture, and then thawed in a refrigerated state, and the amino acid composition analysis results are shown in Table 5. In Tteokgalbi, 8 essential amino acids and 9 non-essential amino acids were detected, for a total of 17 amino acids.

[Table 5]

Tteokgalbi's Lipid rancidity analyze

Fatty acid patency (TBA) measurement of tteokgalbi was carried out by modifying the method of Witte et al. (1970), and was expressed as TBA value. 10 g of tteokgalbi sample, 15 mL of 10% perchloric acid, and 25 mL of tertiary distilled water were mixed well and homogenized with a Homogenizer (Bihon Seiki, Ace, Osaka, Japan) at 10,000 rpm. After filtering the homogenate using a filter paper (Whatman No. 2), add 5 mL of 0.02 M TBA solution and 5 mL of the filtrate, mix thoroughly, leave in a cool and dark place for 16 hours, and measure with a spectrophotometer (DU-650, Beckman, Brea). , CA, USA) was used to measure absorbance at 529 nm. Blank used tertiary distilled water, and the TBA level was expressed as mg malonaldehyde (MA) per 1 kg of sample.

Tteokgalbi prepared with different types of salt was frozen for 2 weeks after manufacture, then thawed in a refrigerated state, and the content of malonaldehyde (MA), a secondary product of peroxide, was measured to examine the change in lipid acidification. The results are shown in Table 6 and same. The acidity of omega-balanced Korean beef tteokgalbi with herb yeast salt was significantly lower than that of omega-balanced Korean beef tteokgalbi with commercially available salt. This is probably due to the antioxidant effect of various types of herbs added to the preparation of herbal yeast salt. In general, when the TBA value is 1 or more, it has been reported that the degree of rancidity is high and cannot be used for food (Suh 1984), but as a result of this study, both tteokgalbi showed low TBA values.

[Table 6]

Analysis of total polyphenol content and DPPH radical scavenging activity of tteokgalbi

After adding 90 mL of 80% ethanol to 10 g of tteokgalbi and homogenizing it with a homogenizer (Bihon seiki, Ace, Osaka, Japan), extracting at room temperature for 24 hours, and then centrifuging at 3,000 rpm for 10 minutes using a centrifuge and filtered. After filtering with Whatman No.2 filter paper (Whatman Industrial Ltd., madistone, UK), the filtrate was used to measure the total polyphenol content and DPPH radical scavenging activity.

The total polyphenol content of tteokgalbi was measured according to the Folin-Denis method (1912), and the standard material was measured using gallic acid (Sigma-Aldrich, St., Louis, Mo, USA). 150 μL of tteokgalbi filtrate, 2,400 μL of distilled water, and 150 μL of Folin reagent were put in a test tube, mixed well by vortex, allowed to stand at room temperature for 3 minutes, and then 300 μL of 10% Na2CO3 was added. After mixing it again, it was allowed to stand in a dark place at room temperature for 2 hours, and absorbance was measured at a wavelength of 760 nm using a UV spectrophotometer (Shimadzu UV-1601PC, Kyoto, Japan). A standard curve was prepared using gallic acid so that the final concentrations were 0,6.25, 12.5, 25, 50, and 100 μg/mL, and the total polyphenol content in the sample was obtained from this calibration curve.

The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity of Tteokgalbi extract was measured using the method of Blois (1958). 4 mL of tteokgalbi extract and 1 mL of 0.2 mM DPPH were taken in a test tube, mixed, reacted at 37 ° C. for 30 minutes in the dark, and absorbance was measured at 517 nm using a UV spectrophotometer (Shimadzu UV-1601PC, Kyoto, Japan). In the control group, absorbance was measured using ethanol, and DPPH radical scavenging ability (%) was calculated and expressed by (1-absorbance of sample added / absorbance of non-added group) × 100.

Since substances with a phenolic structure show antioxidant properties, the total polyphenol content is a good indicator of antioxidant capacity. The results of measuring the total polyphenol content after 2 weeks of frozen storage of omega fatty acid balance tteokgalbi with herb yeast salt are shown in Table 7. Total polyphenol content, an antioxidant, was significantly higher in omega-balanced Korean beef tteokgalbi with herb yeast salt than commercially available omega-balanced Korean beef tteokgalbi with salt. Measurement of DPPH radical scavenging activity is an analytical method widely used to search for antioxidant effects from natural materials. DPPH radical scavenging activity was also significantly higher in omega-balanced Korean beef tteokgalbi with herbal yeast salt than commercially available omega-balanced Korean beef tteokgalbi with salt. These results indicate that the hydroxyl group of the phenolic compound contained in tteokgalbi donates hydrogen to the radical, thereby scavenging the radical.

[Table 7]

So far, the present invention has been looked at with respect to its preferred embodiments. Those skilled in the art to which the present invention pertains will be able to understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments should be considered from a descriptive point of view rather than a limiting point of view. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the equivalent scope will be construed as being included in the present invention.

Claims (9)

Preparing herb yeast salt by fermenting rice yeast and herbs;
Raw meat processing step of crushing and mincing raw meat;
Preparing a tteokgalbi mixture by mixing the seasoning containing the herb yeast salt, auxiliary ingredients, and raw meat; and
Including; molding the tteokgalbi mixture into a tteokgalbi shape,
In the step of preparing the herb yeast salt,
The rice yeast is 30% to 40% by weight relative to the total weight of the herb yeast salt, and the herbs are 0.2% to 0.5% by weight. According to claim 1,
The step of preparing the herb yeast salt,
A method for producing tteokgalbi, characterized by mixing rice yeast, roasted salt, water, herbs, pepper, garlic flakes and hawthorn powder and then fermenting. According to claim 1,
The method of producing tteokgalbi, characterized in that the herbs include all spice, parsley, rosemary, basil and oregano. delete According to claim 1,
As the seasoning and auxiliary ingredients,
Method for producing tteokgalbi, characterized in that it contains hawthorn honey syrup and acorn powder. According to claim 5,
In the step of preparing the tteokgalbi mixture,
The raw meat contains 70% to 80% by weight based on the total weight of the tteokgalbi mixture, the herb yeast salt contains 0.5% to 2% by weight, the hawthorn honey syrup contains 3% to 6% by weight, and the acorn A method for producing tteokgalbi, characterized in that the flour is contained in 0.5% to 2% by weight. According to claim 1,
As the seasoning and auxiliary ingredients,
Pear, onion, chives, hawthorn honey syrup, sesame oil, sesame salt, minced garlic, minced ginger, pepper, ginger wine, dried shiitake mushrooms, acorn powder, and dried glutinous rice powder. Characterized in that it is produced by the manufacturing method of claim 1,
Tteokgalbi containing omega-3 fatty acids and omega-6 fatty acids. According to claim 8,
The tteokgalbi is characterized in that the omega-3 fatty acid: omega-6 fatty acid is 1: 3.5 to 1: 4.5.