KR102619690B1 - Cooking method of tteok for tteokbokki - Google Patents

Abstract

Disclosed in this specification is a method of cooking tteokbokki rice cakes that improves the taste and texture of tteokbokki rice cakes using a red clay kiln or a food roasting device.
According to an embodiment of the content disclosed in this specification, the tteokbokki rice cake cooking method includes a forming step of forming the rice cake, a roasting step of baking the formed rice cake, and a heating step of cooking the roasted rice cake.

Description

How to cook tteokbokki rice cake{COOKING METHOD OF TTEOK FOR TTEOKBOKKI}

The content disclosed in this specification relates to a cooking method, and more specifically, to a method of cooking tteokbokki rice cake.

Unless otherwise indicated herein, the material described in this section is not prior art to the claims of this application, and is not admitted to be prior art by inclusion in this section.

In general, tteokbokki is a food made by steaming or cooking powder made from rice or wheat and shaping it to eat. Recently, various forms of tteokbokki are being developed due to the popularity of tteokbokki dishes and changes in the tastes of new generations.

Tteokbokki is a dish that is made by molding rice cakes into the shape of tteokbokki, cooking them with steam, going through a drying and cooling process, adding various seasonings, and then frying them. No products have been developed that improve various tastes and textures by reprocessing tteokbokki rice cakes.

In this regard, Korean Patent Publication No. 10-1344550 discloses a method for manufacturing tteokbokki rice cake containing spicy flavor, and Korean Patent Publication No. 10-0306712 discloses an instant tteokbokki manufacturing system that can be stored for a long time at room temperature. .

However, existing inventions do not disclose technology for improving the texture of tteokbokki rice cake.

Korean Patent Publication No. 10-1344550 Korean Patent Publication No. 10-0306712

The goal is to provide a method of cooking tteokbokki rice cakes that improves the taste and texture of tteokbokki rice cakes using a red clay kiln or food roasting device.

In addition, it is not limited to the technical challenges described above, and it is obvious that other technical challenges may be derived from the description below.

According to one embodiment of the disclosed content, the tteokbokki rice cake cooking method includes a forming step of forming the rice cake, a roasting step of baking the formed rice cake, and a heating step of cooking the roasted rice cake.

Additionally, in the roasting step, the molded rice cake can be roasted inside a jar-shaped red clay kiln.

Additionally, in the roasting step, the molded rice cake may be roasted inside a food roasting device with a circulation fan formed therein.

In addition, a cooling step of rapidly cooling the roasted rice cake may be further included between the roasting step and the heating step.

In addition, a thawing step of thawing the cooled rice cake may be further included between the cooling step and the heating step.

Additionally, in the heating step, the roasted rice cake can be used for any one of fried noodles, Jajangmyeon, gamjatang, or stew.

According to an embodiment disclosed in the present specification, the method of cooking tteokbokki rice cake has the advantage of improving the surface texture and taste of the tteokbokki rice cake by using a red clay kiln or a food roasting device.

In addition, the tteokbokki rice cake cooking method has the advantage of preventing parts of the tteokbokki rice cake from separating or changing shape during the cooking process by heating it through a red clay kiln or a food roasting device before it is cooked into tteokbokki.

In addition, since the effects of the present invention described in this way are naturally exerted by the composition of the described contents regardless of whether the inventor is aware of it, the above-described effects are only a few effects according to the described contents and all effects that the inventor knows or exists. It should not be accepted as written.

In addition, the effect of the present invention should be further understood by the overall description of the specification, and even if it is not described in explicit sentences, a person skilled in the art in the technical field to which the described content pertains will be able to achieve such effect through this specification. If it is an effect that can be recognized as an effect, it should be viewed as the effect described in this specification.

Figure 1 is a perspective view of a red clay kiln used in the tteokbokki rice cake cooking method.
Figure 2 is a perspective view of a food roasting device used in the tteokbokki rice cake cooking method.
Figure 3 is a perspective view of the food roasting apparatus of Figure 2 viewed from a different angle.
Figure 4 is a schematic diagram showing the sequence of the tteokbokki rice cake cooking method.
Figure 5 is a flow chart of the tteokbokki rice cake cooking method.

Hereinafter, with reference to the attached drawings, we will look at the configuration, operation, and effects of the tteokbokki rice cake cooking method according to the preferred embodiment. For reference, in the drawings below, each component is omitted or schematically shown for convenience and clarity, and the size of each component does not reflect the actual size. In addition, the same reference numerals refer to the same components throughout the specification. and reference numerals for the same components in individual drawings will be omitted.

Referring to Figure 1, the tteokbokki rice cake cooking method uses a red clay kiln to bake rice cakes formed into tteokbokki rice cakes.

The red clay kiln includes a kiln body (1), a steel furnace (30), a furnace plate (35), an intermediate stand (38), a skewer stand (40), a skewer (45), a black marble (70), and a temperature sensor (80). ) includes.

The kiln body 1 is formed in the shape of a jar on the upper part of the support 15, and a cooking space is formed inside where charcoal and tteokbokki rice cake are inserted. Red clay 50 is applied on the inside and outside and heated at 400° C. with the charcoal. generates 2000 far-infrared waves per minute into the cooking space.

Inside the kiln body 1, red clay bricks are formed to surround the internal cooking space and are stacked in a cylindrical shape toward the top, red clay 50 is applied to the outside, and the cooking space is made of red clay (50) covering the red clay bricks. In 50), it is connected to the external space through a hole formed in the upper part of the kiln body (1).

The steel furnace 30 is formed inside the kiln body 1, and a furnace plate 35 with a cutout is disposed on the upper part, and is connected to an air hole control device 32 formed on the outside of the kiln body 1. It is formed so that the calorific value of the charcoal can be adjusted.

The intermediate stand 38 is spaced above the inside of the kiln body 1 by a predetermined distance from the position of the iron fire pit 30, and is formed in a ring shape with red clay 50 covering the red clay bricks in the cooking space. are combined.

A portion of the lower inner surface of the intermediate stand 38 protrudes in a ring shape toward the inside of the cooking space to form a locking protrusion 39, and the end located on the other end of the skewer 45 inserted into the cooking space is caught. It is mounted on the chin (39).

Each end of the skewer holder 40 is coupled to the upper inner surface of the kiln body 1, and each other end includes protrusions that are reduced to the inside of the kiln body 1 and extend a predetermined distance.

Each of the protrusions is coupled to the kiln body (1) while being spaced apart from each other by a predetermined distance along the upper inner surface of the kiln body (1), and a skewer (45) is inserted and fixed between each of the protrusions. Each of the locking grooves that can be used is formed.

The skewer 45 is made of a metal or ceramic material that is durable against high-temperature heat. When made of metal, it may be made of cast iron, copper, or Cromargan stainless steel.

When the skewer 45 is made of cast iron, the thermal conductivity of cast iron is relatively low compared to other metals, so the tteokbokki rice cake that penetrates the skewer 45 and is fixed to the skewer 45 is cooked at a high temperature in the cooking space in a short period of time. During cooking, the part in close contact with the skewer 45 is effectively prevented from burning or carbonizing.

The skewer 45 is formed to extend in the form of a rod or plate from one end to the other end, a cap-shaped handle is formed at one end to block high temperature heat from being transmitted, and the other end is inserted into the cooking space and has a locking protrusion ( 39).

One end of the skewer 45 adjacent to the other end of the skewer 45 in the handle is inserted into the groove formed between the protrusions while the other end of the skewer 45 is mounted on the locking protrusion 39, thereby forming the kiln body 1. ) is fixed.

Therefore, when the tteokbokki rice cake is cooked in the cooking space at a high temperature while being skewered on a skewer 45, the texture of the surface of the tteokbokki rice cake is improved and the flavor of the charcoal fire is added to improve the flavor.

Meanwhile, the user can hold the circular rings 60 formed on the outside of the kiln body 1, transport the kiln body 1, and position the kiln body 1 in various positions, and use the temperature sensor 80 is formed on one outer side of the kiln body (1) and senses the temperature inside the cooking space.

The temperature sensor 80 detects the temperature of the cooking space and displays the temperature so that the user can visually observe it, and the user adjusts the air hole control device 32 while watching the temperature of the temperature sensor 80. The temperature inside the cooking space can be adjusted.

Referring to Figures 2 and 3, the tteokbokki rice cake cooking method can roast the formed tteokbokki rice cake using a food roasting device.

The food roasting device according to the embodiment includes a main body 100, a heating part 200 formed in the main body 100, and an air circulation part 300.

A roof protruding upward in the form of a semi-cylindrical body is formed on the upper part of the main body 100, a storage space is formed inside the main body 100, and an opening 120 is formed in the front of the main body 100. A door 140 that opens and closes is formed at 120.

A door frame 122 is formed in the opening 120, and a sensor 124 that detects the open/closed state of the door 140 is formed in the door frame 122.

When the door 140 is opened, the sensor 124 detects this and transmits a signal to the control unit (not shown), which turns off the circulation fan 500 and the heating unit 200.

Therefore, when the door 140 is open, heat generation and the circulation of internal hot air are stopped to prevent the risk of burns to workers.

The main body 100 has side walls and a ceiling formed by stacking ALC blocks 150.

ALC is a concrete that uses lime and silicic acid as its main raw materials and uses a foaming agent to independently disperse countless bubbles inside to lighten the weight.

ALC has the advantage of reducing production costs and improving construction by reducing casting costs, shortening construction period, and increasing work efficiency as it is lightweight, about 1/4 of general concrete.

In addition, 70% of the fine closed cells in ALC strongly block heat conduction, giving it the advantage of having approximately 10 times better insulation properties than regular concrete.

The ALC block 150 has excellent fire resistance, and when one side is heated for approximately 120 minutes and reaches 1010°C, the rise temperature on the other side is approximately 75°C for 100T and approximately 18°C for 200T. It has the advantage of not generating toxic gases.

In addition, the ALC block (150) can suppress the development of putrefactive bacteria and remove the source of odor through its effective adsorption power, and the deodorization rate 2 hours after applying the odor to the ALC brick is 95.7%, which is almost the same level of deodorization as charcoal. There is an advantage to having .

In addition, the ALC block 150 has the characteristic of preventing bacteria from multiplying through its own far-infrared rays, and has excellent antibacterial properties with a bacterial reduction rate of up to 99.8% as a result of an antibacterial test using E. coli.

And in Korea and Japan, ALC is stable enough to be legally permitted to be used as a plant fertilizer and feed additive.

In addition, ALC has a far-infrared radiation rate of about 91.2%, which can activate cellular tissue by generating 2,000 waves per minute, and has a radiant energy of 3.68 .

Mesh bodies 160 are attached to the outer and inner surfaces of the side walls and ceilings formed by stacking ALC blocks 150, respectively.

The mesh 160 is a wire mesh made of metal, and serves to prevent thermal expansion shock, which causes the ALC block 150 to expand at a high temperature and cause cracks or rupture.

The mesh 160 is selected from iron mesh net, iron metal lath net, susmetal mesh net, susmetal lath net, miracle net, and natural fiber net.

In order for the mesh 160 to be in close contact with the ALC block 150, red clay is applied to a predetermined thickness on the mesh 160 to form the outer skin layer 170.

Red clay has the effect of emitting far-infrared rays and has the effect of absorbing moisture and odor, making it suitable for drying and heating processes.

Since red clay is consumable, after it has been used for a certain period of time, cracks may form or odors, oil, etc. may seep in. Therefore, the red clay on the old inner wall can be removed and applied anew.

Meanwhile, the heating unit 200 is composed of a support 220 attached to both walls of the main body 100 and formed vertically, and a plurality of heater rods 240 attached laterally to the support 220 to generate heat. occurs.

The support 220 is made of a metal material with thermal conductivity, is formed by roughly bending a metal plate, and is attached to the inner wall of the main body 100, and the plurality of heater rods 240 can be heated by having heat wires built into them. Therefore, the inside of the main body is heated by applying electricity from the outside to heat the heater rod 240.

Meanwhile, the air circulation unit 300 is formed at the rear of the main body 100 and circulates the heated air inside so that it is uniformly distributed in the storage space inside the main body 100.

The air circulation unit 300 includes a motor 320, a circulation fan 500 connected to the motor 320 to rotate, a control unit that controls the on-off and rotation speed of the motor 320, and a control unit that transmits a signal to the control unit. Includes communication unit.

As shown in FIG. 3, the circulation fan 500 includes a disc-shaped plate 520, a plurality of blades 540 arranged radially on one surface of the plate 520, and the upper ends of the blades 540. It includes a connecting rod 560.

A rotating shaft 580 is formed on the other surface of the plate 520, and a through hole 582 is formed in the center of the rotating shaft 580 with both ends open to which the output unit 331 of the reducer 330 is coupled.

The wing 540 has a trapezoidal shape with a hypotenuse sloping downward toward the central through hole 582 and the area expanding toward the outer radial direction.

As shown in FIG. 2, the air circulation unit 300 connects the shaft of the motor 320 to the rotation shaft 580 of the circulation fan 500 to transmit rotational force, and adjusts the rotation speed of the motor 320 to an appropriate level. The reducer 330 is coupled to the shaft of the motor 320 so that it can be easily adjusted, and the rotation shaft 580 of the circulation fan 500 is connected to the output unit 331 of the reducer 330.

The reduction ratio of the reducer 330 is set in consideration of the appropriate rotation speed of the circulation fan 500.

The blades 540 of the circulation fan 500 have a trapezoidal shape with a hypotenuse at the top, and the hypotenuse of the blade 540 is formed to be inclined downward toward the center of the plate 520, and a plurality of blades 540 are radially formed. are arranged and formed.

A through hole 582 is formed in the center of the plate 520, the output unit 331 of the reducer 330 is coupled to the through hole 582, and a key groove 583 is formed on the inner peripheral surface of the through hole 582.

Therefore, the output unit 331 of the reducer 330 connected to the motor 320 is fitted into the through hole 582, and a key ( key) is combined to prevent separation and shaking during rotation.

Meanwhile, a mobile storage stand 600 that is stored in a storage space within the main body 100 or is pulled out to the outside and stores food ingredients is included.

The mobile storage stand 600 is formed by connecting frame members in the horizontal and vertical directions to form a multi-stage stand 620 that can hold a pallet 640 containing food ingredients, a handle is formed on one side, and a handle is formed at the bottom. A roller 650 is formed to facilitate movement.

The pallet 640 is made up of small pieces of rock or wire mesh.

A rail 280 is formed at the bottom of the main body 100 so that the mobile storage base 600 can be moved.

A roller 650 coupled to the rail 280 is formed at the lower part of the mobile storage stand 600.

The rail 280 has a triangular cross-section, and the roller 650 has a groove (not shown) formed on its outer peripheral surface so that the upper end of the rail 280 can be inserted.

Accordingly, the roller 650 can be moved in a straight line along the rail 280.

Meanwhile, a mobile cart 700 that can be located at the lower part of the opening 120 of the main body 100 and can place the mobile storage stand 600 is further included.

The mobile cart 700 is formed in a plate shape and consists of a top plate 720 on which rails 721 are formed, and wheels 723 formed on the lower part of the top plate 720.

Therefore, the mobile storage stand 600 is placed on the upper part of the mobile cart 700, and the pallet 640 containing food ingredients is loaded in multiple stages.

Afterwards, with the door 140 of the main body 100 open, the mobile cart 700 is advanced to come into close contact with the bottom of the opening 120, and the mobile storage base 600 is pushed to move it inside the main body 100. The roller 650 is coupled to the rail 280 and can enter in a straight direction.

After entering the mobile storage unit 600 into the main body 100, the mobile trolley 700 is removed, the door 140 is closed, and power is applied to the heating unit 200 to start generating heat, and the circulation fan ( 500) to circulate the internal air.

When the circulation fan 500 is driven, the air in the storage space of the main body 100 forms a vortex in the form of a screw due to the rotation of the blade 540, and the air around the vortex gradually moves toward the circulation fan.

The outer side of the wing 540, that is, the side closer to the connection bar 560, has a larger area, and the side closer to the through hole 582 has a smaller area, so a stronger rotational force is generated at the outer periphery than at the center of the circulation fan 500, The radius of the vortex air increases as it moves straight, so when it approaches the door 140, the vortex air has an increased radius so as to cover almost the entire inner surface of the main body 100.

In addition, the rotational speed of the vortex generated by the circulation fan 500 gradually decreases as the radius increases, so when it reaches the door 140, it is relaxed enough to slowly circulate the heated air inside, creating a gentle air flow rather than an excessive air flow. By inducing a flow, the heating effect on the surface of food ingredients can be increased.

Therefore, the heated high-temperature air circulates rather than remaining in just one area, allowing heat to be applied evenly to the food ingredients, allowing the food ingredients to cook as a whole.

As shown in Figures 4 and 5, the tteokbokki rice cake cooking method includes a forming step (S100) of molding the manufactured rice cake into tteokbokki rice cake, and the tteokbokki rice cake formed in the forming step (S100) is in the form of a cylinder with various diameters. It is manufactured with

The tteokbokki rice cake formed through a rice cake molding machine in the forming step (S100) can be molded to have various thicknesses ranging from 3 to 30 mm in diameter, and can be molded to have various lengths from 10 mm to 300 mm.

The tteokbokki rice cake formed in the forming step (S100) is steam heated and cooked, and then roasted for a predetermined time through any one of the red clay kiln or the food roasting device shown in Figures 1 to 3 (roasting step (S110)).

The tteokbokki rice cake roasted in the red clay kiln is introduced into the interior of the kiln body 1 through a wire mesh or skewer 45, and after roasting for a predetermined time, the surface is chewy and crispy and the inside has a soft and moist texture ( Roasting step (S110)).

In addition, the tteokbokki rice cake roasted in the red clay kiln has a charcoal scent on the surface of the tteokbokki rice cake by the charcoals placed on the upper part of the oven plate 35 inside the kiln body 1, and is later seasoned and seasoned in the heating step (S140). When cooked together, the flavor is improved (roasting step (S110)).

Tteokbokki rice cakes roasted in the red clay kiln can use a perforated plate or wire mesh, and can be arranged in a concentric circle on the top of the perforated plate or wire mesh, or can be arranged horizontally to each other in a straight line (roasting step (S110)).

In the case of tteokbokki rice cakes cut diagonally, the elasticity of the surface increases through roasting, effectively preventing the diagonally cut portion from crumbling during seasoning and cooking in the heating step (S140) (roasting step (S110)).

In addition, when cylindrical tteokbokki rice cakes extending on both sides are roasted to improve the surface texture and then cut into relatively short tteokbokki rice cakes, a difference in seasoning absorption rate between the surface of the cut surface and the roasted surface occurs, and the surface of the cut surface There is an advantage that seasoning absorption is improved through (roasting step (S110)).

When tteokbokki rice cakes are roasted in a food roasting device, the tteokbokki rice cakes are moved inside the main body 100 while placed on the upper part of the pallet 640, and hot air is evenly distributed over the surface of the tteokbokki rice cakes by the circulation fan 500. There are advantages to delivering (roasting step (S110)).

The tteokbokki rice cakes roasted in the roasting step (S110) are rapidly cooled and stored through the rapid cooling device (2), and the rapidly frozen tteokbokki rice cakes are prevented from being naturally roasted by internal heat, thereby preventing loss of texture due to excessive internal roasting. (Cooling step (S120)).

The tteokbokki rice cake rapidly frozen in the cooling step (S120) is thawed for a predetermined period of time in a space corresponding to the refrigeration temperature or room temperature (thawing step (S130), or the heating step (S140) in a rapidly frozen state except for the thawing step (S130). It can be thawed through .

When the quick-frozen Tteokbokki rice cake is thawed through the thawing step (S130), the seasoning or moisture absorption rate of the Tteokbokki rice cake is improved in the heating step (S140), and it can be cooked relatively faster than the quick-frozen Tteokbokki rice cake.

The tteokbokki rice cake can be effectively thawed by driving the circulation fan 500 inside the main body 100 together with the mobile storage stand 600 while placed on the upper part of the pallet 640 shown in Figure 2 (defrosting step) (S130)

In the heating step (S140), the tteokbokki rice cake is heated with seasoning, food ingredients, or seasoning to cook tteokbokki, and a difference in heating temperature or heating time occurs depending on the size of the cross-sectional diameter of the tteokbokki rice cake.

In the heating step (S140), the tteokbokki rice cake can be used and cooked in any one of fried noodles, Jajangmyeon, gamjatang, or stew.

Therefore, the cooking method for tteokbokki improves the flavor and texture by adding charcoal flavor in the roasting step (S110), and the taste and flavor are improved compared to the existing tteokbokki rice cakes roasted only with steam due to differences in texture and seasoning absorption rate between the surface and inside. There is an advantage.

In addition, the roasting of tteokbokki rice cakes is possible through a food roasting device, and the thawing of rapidly frozen tteokbokki rice cakes is possible, which has the advantage of lowering the cooking cost of tteokbokki and reducing the roasting defect rate by transferring heat evenly to the surface of the tteokbokki rice cakes. .

On the other hand, when the skewer 45 penetrates the inside of the tteokbokki rice cake in the longitudinal direction of the tteokbokki rice cake and is mounted inside the kiln body 1 in a state combined with the tteokbokki rice cake, the shape of the tteokbokki rice cake is cylindrical due to the skewer 45. There is an advantage that the texture of the inner side and surface of the tteokbokki rice cake is improved as it is processed.

In addition, when the shape of the tteokbokki rice cake is processed into a cylindrical shape by the skewer 45 and cooked with seasoning through the heating step (S140) in a roasted state, the seasoning seeps into the inner space of the tteokbokki rice cake and the seasoning used in the tteokbokki rice cake Even if the amount is reduced, the taste and texture are improved.

Below, the cooking method of tteokbokki according to the present invention will be described using examples.

<Example 1> In the roasting step (S110), tteokbokki with a diameter of 4 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 100 degrees Celsius for 4 minutes.

<Example 2> In the roasting step (S110), tteokbokki with a diameter of 5 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 130 degrees Celsius for 4 minutes.

<Example 3> In the roasting step (S110), tteokbokki with a diameter of 7 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 160 degrees Celsius for 5 minutes.

<Example 4> In the roasting step (S110), tteokbokki with a diameter of 10 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 170 degrees Celsius for 6 minutes.

<Example 5> In the roasting step (S110), tteokbokki with a diameter of 3 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 150 degrees Celsius for 3 minutes.

<Example 6> In the roasting step (S110), tteokbokki with a diameter of 5 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 150 degrees Celsius for 4 minutes.

<Comparative Example 1> In the roasting step (S110), tteokbokki with a diameter of 4 mm was placed in an oven and heated at a temperature of 180 degrees Celsius for 4 minutes.

<Comparative Example 2> In the roasting step (S110), tteokbokki with a diameter of 3 mm was placed in a frying pan and heated at a temperature of 170 degrees Celsius for 7 minutes.

The taste, aroma & flavor, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing of the tteokbokki cooked through Examples 1 to 6 and Comparative Examples 1 to 2 were confirmed and are shown in Table 1 below.

(However, the taste, aroma & flavor of tteokbokki, chewiness after cooking before rapid freezing, crispiness of the surface, and chewiness after thawing were evaluated by 10 sensory evaluators using a 5-point scale. Very good: 5 points, excellent: 4 points, average: 3 points, poor: 2 points, very poor: 1 point)

division taste Aroma & Flavor After cooking during the rapid cold war
Chewy surface
crispy After thawing
Chewy Example 1 4.0 3.0 4.5 3.0 4.5 Example 2 4.0 4.0 4.8 3.0 2.0 Example 3 4.0 4.0 4.2 3.0 4.8 Example 4 5.0 4.0 4 4.0 2.0 Example 5 4.0 5.0 5 3.0 4.8 Example 6 5.0 5.0 5 3.0 2.0 Comparative Example 1 3.0 3.0 3 2.0 4.0 Comparative Example 2 2.0 2.0 2 4.0 2.0

As a result of evaluating the taste, aroma & flavor, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing of the tteokbokki rice cakes cooked through Examples 1 to 6 and Comparative Examples 1 to 2, in Example 1, The taste, aroma and flavor of tteokbokki rice cakes molded to a diameter of 4 mm, cooked in a red clay kiln at a temperature of 100℃ for 4 minutes, chewy after cooking before rapid cooling, crispiness of the surface, and chewy after thawing are measured in an oven at 180℃ for 4 minutes. It is improved over Tteokbokki rice cake with a diameter of 4 mm (Comparative Example 1) cooked by heating for a while or Tteokbokki Rice Cake (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked Tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in Example 2, the rice cake was cooked in a red clay kiln at a temperature of 130°C for 4 minutes. Tteokbokki rice cake with a diameter of 5 mm, chewiness after cooking before rapid freezing, crispiness of the surface, and chewiness after thawing were obtained by heating and cooking a rice cake with a diameter of 4 mm in an oven at 180°C for 4 minutes (Comparative Example 1). Alternatively, it is improved over the tteokbokki rice cake with a diameter of 3 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in Example 3, the rice cake was cooked in a red clay kiln at a temperature of 160°C for 5 minutes. The taste, aroma and flavor of Tteokbokki rice cake with a thickness of 7mm, chewiness after cooking before rapid freezing, crispiness of the surface, and chewiness after thawing are obtained from Tteokbokki rice cake with a diameter of 4mm cooked by heating in an oven at 180℃ for 4 minutes (comparison) It is improved over Example 1) or tteokbokki rice cake with a diameter of 3 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in Example 4, the rice cake was cooked in a red clay kiln at a temperature of 170°C for 6 minutes. The taste, aroma and flavor of tteokbokki rice cake with a thickness of 10mm, chewiness after cooking before rapid freezing, crispiness of the surface, and chewiness after thawing are obtained from tteokbokki rice cake with a diameter of 4mm cooked by heating in an oven at 180℃ for 4 minutes (comparison) It is improved over Example 1) or tteokbokki rice cake with a diameter of 2 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in Example 5, the rice cake was cooked in a red clay kiln at a temperature of 150°C for 3 minutes. The taste, aroma and flavor of tteokbokki rice cakes with a thickness of 3mm in diameter, chewiness after cooking before rapid freezing, crispiness on the surface, and chewiness after thawing are obtained from tteokbokki rice cakes with a diameter of 4mm cooked by heating in an oven at 180℃ for 4 minutes (comparison) It is improved over Example 1) or tteokbokki rice cake with a diameter of 3 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in Example 6, the rice cakes were cooked in a red clay kiln at a temperature of 150°C for 4 minutes. The taste, aroma and flavor of tteokbokki rice cakes with a thickness of 5 mm in diameter, chewiness after cooking before rapid freezing, crispiness on the surface, and chewiness after thawing are obtained from tteokbokki rice cakes with a diameter of 4 mm cooked by heating in an oven at 180°C for 4 minutes (comparison) It is improved over Example 1) or tteokbokki rice cake with a diameter of 3 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170°C for 7 minutes.

In addition, among Examples 1 to 6, Examples 4 to 6 recorded the highest evaluation scores for taste, aroma and flavor, and in particular, tteokbokki rice cakes with a thickness of 10 mm in diameter were heated in a red clay kiln at a temperature of 170°C for 6 minutes. In the case of Example 4, the crispness of the surface was highly evaluated.

In addition, among Examples 1 to 6, in the case of Example 2, in which tteokbokki rice cakes with a thickness of 5 mm in diameter were heated in a red clay kiln at a temperature of 130 ° C. for 4 minutes, the chewy texture after cooking before rapid cooling was improved compared to other examples. do.

Therefore, when tteokbokki rice cakes of a certain thickness are placed in a red clay kiln and roasted, the surface remains crispy due to the heat source inside the red clay kiln, the inner part adjacent to the surface maintains chewiness, and the inner core has a soft texture. By maintaining this, you can feel various textures from a single tteokbokki rice cake.

Meanwhile, in the roasting step (S110), the Tteokbokki rice cake can be put in without steam heating before being put into the red clay kiln or food roasting device. In this case, the taste and texture of the Tteokbokki rice cake can be improved by heating the Tteokbokki rice cake at a relatively low temperature. You can.

Below, another example of the method of cooking tteokbokki according to the present invention will be described.

<Example 7> In the roasting step (S110), tteokbokki with a diameter of 3 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 110 to 140 degrees Celsius for 4 minutes.

<Example 8> In the roasting step (S110), tteokbokki with a diameter of 4 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 150 to 180 degrees Celsius for 4 minutes.

<Example 9> In the roasting step (S110), tteokbokki with a diameter of 5 mm was introduced into the red clay kiln through a wire mesh and heated at a temperature of 190 to 250 degrees Celsius for 3 minutes.

<Comparative Example 3> In the roasting step (S110), tteokbokki with a diameter of 4 mm was placed in an oven and heated at a temperature of 180 to 200 degrees Celsius for 4 minutes.

<Comparative Example 4> In the roasting step (S110), tteokbokki with a diameter of 5 mm was placed in a frying pan and heated at a temperature of 150 to 170 degrees Celsius for 7 minutes.

The taste, aroma & flavor, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing of the tteokbokki cooked through Examples 7 to 9 and Comparative Examples 3 to 4 were confirmed and are shown in Table 2 below.

(However, the taste, aroma & flavor of tteokbokki, chewiness after cooking before rapid freezing, crispiness of the surface, and chewiness after thawing were evaluated by 10 sensory evaluators using a 5-point scale. Very good: 5 points, excellent: 4 points, average: 3 points, poor: 2 points, very poor: 1 point)

division taste Aroma & Flavor After cooking during the cold war
Chewy cotton
crispy After thawing
Chewy Example 7 4 4 5 4 4.5 Example 8 5 5 5 4 5 Example 9 5 5 5 4 4.8 Comparative Example 3 3.5 3.5 3 3 2.5 Comparative Example 4 3 3 2 4 2

As a result of evaluating the taste, aroma & flavor, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing of the tteokbokki rice cakes cooked through Examples 7 to 9 and Comparative Examples 3 to 4, in Example 7, The taste, aroma and flavor of tteokbokki rice cakes cooked in a red clay kiln at a temperature of 110-140℃ for 4 minutes, chewiness after cooking before rapid cooling, surface crispness, and chewiness after thawing are obtained by cooking them in an oven at a temperature of 180-200℃ for 4 minutes. It is improved over the Tteokbokki rice cake cooked by heating (Comparative Example 3) or the Tteokbokki rice cake cooked by heating in a frying pan at a temperature of 150 to 170°C for 7 minutes (Comparative Example 4).

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in the case of Example 8, it was cooked in a red clay kiln at a temperature of 150 to 180 ℃ for 4 minutes. The taste, aroma and flavor of the cooked Tteokbokki rice cake, chewiness after cooking before rapid cooling, surface crispness and chewiness after thawing are obtained from Tteokbokki rice cake (Comparative Example 3) or fried rice cake cooked by heating in an oven for 4 minutes at a temperature of 180 to 200 ° C. It is improved over the tteokbokki rice cake (Comparative Example 4) cooked by heating in a pan at a temperature of 150-170°C for 7 minutes.

In addition, as a result of evaluating the taste, aroma and flavor of the cooked tteokbokki rice cake, chewiness after cooking before rapid cooling, crispness of the surface, and chewiness after thawing, in the case of Example 9, it was cooked in a red clay kiln at a temperature of 190 to 250 ℃ for 3 minutes. The taste, aroma and flavor of the cooked Tteokbokki rice cake, chewiness after cooking before rapid cooling, surface crispness and chewiness after thawing are obtained from Tteokbokki rice cake (Comparative Example 3) or fried rice cake cooked by heating in an oven for 4 minutes at a temperature of 180 to 200 ° C. It is improved over the tteokbokki rice cake (Comparative Example 4) cooked by heating in a pan at a temperature of 150-170°C for 7 minutes.

In addition, among Examples 7 to 9, the evaluation of chewiness after thawing of Example 9, in which tteokbokki rice cakes with a diameter of 5 mm were cooked, was improved compared to the evaluation of chewiness after thawing of Examples 7 and 8, so when producing frozen tteokbokki products It is desirable to increase the diameter of the tteokbokki rice cake to 5 mm or more.

Therefore, tteokbokki rice cakes roasted through a red clay kiln have the advantage of improved aroma and flavor due to charcoal and improved chewy texture, so that the texture is improved when cooked as tteokbokki.

In addition, when using the food roasting device instead of the red clay kiln, sensory evaluation data is not disclosed, but the surface of the tteokbokki rice cake is roasted uniformly by the circulation fan 500 in the roasting step (S110), improving the texture. There is an advantage.

In addition, the food roasting device can place a large amount of tteokbokki rice cakes cooled in the thawing step (S130) on the pallet 640 and easily move them into the interior of the main body 100, improving workability and providing a circulation fan ( There is an advantage that all tteokbokki rice cakes placed on the pallet 640 by 500) are uniformly thawed at the same time.

On the other hand, tteokbokki rice cake can be used as a saree noodle with a relatively small cross-sectional diameter, and is cooked through a forming step (S100), a roasting step (S110), a cooling step (S120), a thawing step (S130), and a heating step (S140). It can be.

Although preferred embodiments of the present invention have been described above with reference to the accompanying drawings, the embodiments described in this specification and the configuration shown in the drawings are only one of the most preferred embodiments of the present invention and do not represent the entire technical idea of the present invention. Since this is not the case, it should be understood that there may be various equivalents and modifications that can replace them at the time of filing this application. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

1: Kiln body 15: Support
30: Steel fire pit 32: Air hole control device
35: Furnace plate 38: Middle stand
39: Hook 40: Skewer holder
45: skewer 50: red clay
60: Circular ring 70: Black marble
80: Temperature detection sensor
100: main body 200: heating part
300: air circulation unit 500: circulation fan
600: Mobile storage stand 700: Mobile cart

Claims (6)

Molding step of forming rice cakes;
A roasting step of roasting the molded rice cake inside a food roasting device equipped with a circulation fan;
A cooling step of rapidly cooling the roasted rice cake;
A thawing step of thawing the cooled rice cake inside the food roasting device in which the circulation fan is formed; and
Including a heating step of cooking the thawed rice cake,
The food roasting apparatus includes a main body composed of ALC blocks formed as side walls and a ceiling, a mesh attached to the outer surface of the ALC blocks, and an outer skin layer formed by applying red clay on the mesh; a heating portion formed inside the main body; and an air circulation unit formed at the rear of the main body and including the circulation fan that circulates the air inside the main body,
The heating unit is attached to both inner walls of the main body and consists of a vertically formed support, and a plurality of heater rods attached laterally to the support,
The air circulation unit includes a motor, a circulation fan connected to the motor and rotated, a control unit that controls the on-off and rotation speed of the motor, and a communication unit that transmits a signal to the control unit,
The circulation fan includes a disc-shaped plate, a plurality of wings radially arranged on one side of the plate, and a connecting rod connecting the upper ends of the blades, a rotation axis is formed on the other side of the plate, and the center of the rotation axis is A hole that is open at both ends is formed, and the wing has a hypotenuse that slopes downward toward the hole, so that the wing has a trapezoidal shape whose area expands toward the outside in the radial direction,
A roof protruding upward in the form of a semi-cylindrical body is formed on the upper part of the main body, a storage space is formed inside the main body, an opening is formed in the front of the main body, and a door is formed in the opening to be able to open and close, A door frame is formed in the opening, and the door frame is equipped with a sensor that detects the open/closed state of the door. When the door is opened, the sensor transmits a signal to the control unit, and the control unit controls the circulation fan and the heating unit. Turn it off,
Inside the main body, a movable storage stand is stored so that it can be withdrawn to the outside, and on the movable storage stand, a stand on which a pallet containing molded rice cakes can be mounted is formed in multiple stages. A handle is formed on one side of the movable storage stand, and the movable storage stand is provided. A roller is formed at the bottom of the storage unit to facilitate movement, a piece of elvan stone is spread on the pallet, and a rail is formed at the bottom of the main body so that the mobile storage unit can be moved,
A method of cooking tteokbokki rice cake, characterized in that the surface elasticity of the rice cake is increased through the roasting step, resulting in a chewy and crispy texture and a soft texture on the inside. delete delete delete delete In claim 1,
The heating step is a tteokbokki rice cake cooking method characterized in that the roasted rice cake is used in any one of fried noodles, Jajangmyeon, gamjatang, or stew.

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