KR19990084199A - Paprika seasoned rice cake and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a paprika tteokbokki cake prepared by mixing paprika having rich nutritional ingredients and having a unique taste and color with a raw material such as rice flour, and a method for manufacturing the same, wherein the paprika tteokbokki cake according to a preferred aspect of the present invention is It is prepared by mixing 77 to 79% by weight of rice flour, 18 to 22% by weight of paprika extract and 1 to 3% by weight of salt, and paprika tteokbokki according to the present invention has a unique taste that is completely different from the conventional tteokbokki. It is not only rich in nutrients and beneficial to the human body, but also has a variety of colors to provide visual enjoyment and appetite effect, which will greatly contribute to improving the diet of the people and creating a new food culture. Can be.

Description

Paprika Tteokbokki and its manufacturing method {PAPRIKA SEASONED RICE CAKE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a paprika tteokbokki rice cake and a method for manufacturing the same, and more particularly, to a paprika tteokbokki rice cake prepared by mixing paprika having rich nutritional ingredients and having a unique taste and color with a raw material such as rice flour and a manufacturing method thereof. .

With the improvement of the diet of the common people due to the advancement of the industry, the development of food culture is progressing drastically, and the desire to eat more unique stocks, erosion or snacks is increasing.

However, for such foods, Tteokbokki, which is the most preferred food or snack, which is favored by most people in Korea, researches and develops to make Tteokbokki with various tastes by diversifying seasonings and ingredients in cooking such as Tteokbokki. To date, there is almost no research and development on Tteokbokki Tteok itself.

In addition, the conventional tteokbokki rice cake is produced by steaming and extruded rice powder with steam, and in addition to the carbohydrate component contained in a large amount of rice powder, etc., other components beneficial to the human body is lacking. In addition to lack of nutritional nutrients, the color also lacks a color other than the unique color of rice flour, providing a visual enjoyment and lack of appetite function.

After all, the present invention has been made to overcome the limitations of the prior art, the object of the present invention is to have a unique taste and aroma completely different from the conventional tteokbokki rice cake, a large amount of nutritional ingredients beneficial to the human body In addition to providing a variety of colors to provide visual enjoyment, as well as to provide an appetizing effect paprika tteokbokki rice cake.

Still another object of the present invention is to provide a method for economically manufacturing the paprika tteokbokki rice cake described above by a simple process.

The present inventors, to overcome the limitations of the traditional tteokbokki rice cake to make a completely new tteokbokki rice cake that can contribute to improving the eating habits of the common people, to repeat the experiment while selecting a variety of ingredients in the rice flour and changing its addition amount As a result, when adding the extract extracted from paprika to the above-mentioned rice flour to produce the tteokbokki rice cake, it was found that the object of the present invention can be actively achieved, and the result of the intensive research has been completed the present invention It came to the following.

Paprika tteokbokki rice cake of the present invention for achieving the above object is characterized in that it is prepared by adding a paprika extract and salt to the known raw material for rice cake rice cake containing rice flour.

At this time, paprika tteokbokki rice cake according to a preferred aspect of the present invention, characterized in that it is prepared by mixing rice flour 77 to 79% by weight, paprika extract 18 to 22% by weight and salt 1 to 3% by weight.

In addition, the paprika tteokbokki rice cake manufacturing method according to the present invention for achieving the above object,

Removing paprika's faucet and seeds, washing with drinking water,

Cutting the washed paprika to a predetermined size, compressing and extracting paprika stock solution;

Steaming rice flour with steam, and mixing the salt and paprika extract obtained in the above steps in an appropriate amount and mixing them uniformly;

It characterized in that it comprises the step of extruding the dough in the form of tteokbokki rice cake.

Paprika used in the present invention is a kind of pepper belonging to the Capsicum annum family, also called sweet pepper, bell pepper, etc., and is mainly cultivated in Hungary, Spain, South America, California, etc. It is available in a variety of colors including red, orange, yellow and green. These paprika have a unique aroma and slightly sweet taste, and have a slightly spicy to spicy taste according to soil and climatic conditions. Capsaicin, which is a main ingredient that has a slightly spicy taste, contains only 0.001 to 0.005%, and has a sweet taste. The sugar, which represents the component, contains about 5% in various forms.

Moreover, the paprika described above is rich in calories, as shown in Table 1 below, and can prevent not only proteins and carbohydrates, but also the prevention of night blindness and the keratinization of skin tissue due to the degeneration of epithelial cells and mucous membranes. Nutrients such as vitamin A, vitamin C, which promotes cell respiration, antistress function, antioxidant function, fatigue recovery, and antibacterial activity against diseases such as colds, and iron, which plays an important role in bone and blood production. It contains a large amount.

Paprika ingredient list (based on 100g paprika) calorie protein carbohydrate Vitamin A Vitamin c iron content 19 Kcal 1.1 g 3.7 g 445 R.E. 375 mg 1.0 mg

When making tteokbokki rice cake using these paprika, it has not only artificial vitamins but also rich in nutrients such as natural vitamins and iron, as well as artificial vitamins. You can get it.

Hereinafter, a method for manufacturing paprika tteokbokki mochi according to the present invention will be described in more detail for each process.

1) Pretreatment Process

Remove paprika's stem and seeds, and put the remaining part into the washing machine to clean it with drinking water.

2) cutting and extraction process

The paprika washed in the above process is put into a cutter and cut into a predetermined size, and the paprika is extracted by separating the dust while putting it into a hydraulic pressing machine and pressing. At this time, instead of the pressing method described above, water or an extraction solvent may be added to the cut paprika and heated at a temperature of 80 to 100 ° C. for a predetermined time to extract the paprika undiluted solution. In addition, the vitamin component contained in paprika may be destroyed, and the sugar contained in paprika may have a bitter taste, so it is preferable to use a compression method.

3) mixing process

After steaming 77 to 79% by weight of steamed rice with steam, 1 to 3% by weight of salt and 18 to 22% by weight of paprika extract obtained in the above process are combined and uniformly mixed in a kneading apparatus to prepare a dough.

4) forming process

After the dough obtained in the above step is put into a tteokbokki rice cake machine, by extrusion molding in the form of tteokbokki rice cake, the paprika tteokbokki rice cake of the present invention is obtained.

Hereinafter, the present invention will be described in more detail with reference to a preferred embodiment for paprika tteokbokki mochi of the present invention. The following examples are given to illustrate and explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples.

Example 1

Paprika's stem and seeds were removed, and the remaining portion was put in a washing apparatus and washed with drinking water. The washed paprika was put into a cutting machine, cut into a predetermined size, put into a hydraulic pressing machine, and separated from the waste while being pressed to extract the paprika undiluted solution. After steaming 79% by weight of rice flour with steam, 3% by weight of salt and 18% by weight of paprika extract obtained in the above step was combined and uniformly mixed in a kneading apparatus to prepare a dough. After the dough was put into the rice cake rice cake machine, the cake was extruded in the form of rice cake rice cake to prepare a paprika rice cake rice cake of the present invention.

Example 2

Tteokbokki was prepared in the same manner as in Example 1, except that 78% by weight of rice flour and 2% by weight of salt and 20% by weight of paprika extract obtained in the process were used.

Sensory evaluation

After cooking according to the conventional tteokbokki using the tteokbokki rice cake prepared in Examples 1 and 2, 25 subjects irrelevant to the present invention was subjected to sensory test, the results are shown in Table 2 below Indicated. At this time, the 5-point scale preference survey method was used as a sensory test.

1 ... very bad.

2 ... It's bad.

3 ... usually.

4 ... good

5 ... very good.

On the other hand, as a comparative example, after cooking according to the conventional tteokbokki cooking method using a conventional tteokbokki rice cake, the sensory test was performed according to the same method as the sensory test described above, the results are also shown in Table 2 below.

division color flavor Texture incense Overall preference Example 1 4.7 4.7 4.6 4.7 4.7 Example 2 4.9 4.9 4.9 4.8 4.9 Comparative example 3.4 3.9 3.9 3.6 3.5

As can be seen from the results of Table 2, the tteokbokki prepared using the paprika tteokbokki of the present invention, it can be seen that the taste, color and flavor is very high palatability.

As described and demonstrated in detail above, paprika tteokbokki rice cake according to the present invention has a unique taste and aroma completely different from the conventional tteokbokki rice cake, and contains a large amount of nutritional ingredients beneficial to the human body, and various colors In addition to providing visual enjoyment and appetizing effect, it can greatly contribute to improving the diet of the people and creating a new food culture.

On the other hand, in the present invention described above, but described as using only rice flour as grain powder in the production of tteokbokki rice cake, the grain powder used in the present invention is not limited to this, various types of grain powder according to the consumer's preference, for example For example, it may be apparent to those skilled in the art that the present invention may further include wheat flour.

Claims (3)

Paprika tteokbokki rice cake, characterized in that produced by adding a paprika extract and salt to the known raw tteokbokki rice cake grains containing rice flour. Rice flour 77-79% by weight, paprika extract 18-22% by weight and 1 to 3% by weight of salt, paprika tteokbokki rice cake characterized in that it was prepared by mixing. Removing paprika's faucet and seeds, washing with drinking water, Cutting the washed paprika to a predetermined size, compressing and extracting paprika stock solution; Steaming rice flour with steam, and mixing the salt and paprika extract obtained in the above steps in an appropriate amount and mixing them uniformly; Paprika tteokbokki rice cake manufacturing method comprising the step of extruding the dough in the form of tteokbokki rice cake.