KR20050005053A - Spices composition for cooking a broiled dish of sliced rice cake - Google Patents

Abstract

PURPOSE: A spice composition for cooking a broiled dish of sliced rice cake(tteokbokki) obtained by addition of separate additives while using red pepper instead of conventional material such as red pepper paste and water is provided. The product has good color, taste and flavor. CONSTITUTION: A mixing intermediate containing 10 to 30% by weight of red pepper powder, 16 to 46% by weight of corn syrup, 1.2 to 2.0% by weight of distilled liquor(soju), 0.1 to 0.7% by weight of plum liquor, 0.4 to 1.2% by weight of soy sauce, 1.2 to 2.0% by weight of jjajang and 0.002 to 0.014% by weight of a broth is agitated, added with 4.2 to 5.4% by weight of vegetables containing onion and garlic and 9.8 to 11.8% by weight of seasoning sauce comprising salt, black pepper, sugar and MSG and then aged at room temperature for 10 to 14hr. The broth is a broth of leg bones of a cow or an anchovy broth.

Description

Spiced composition for cooking a broiled dish of sliced rice cake

The present invention relates to a seasoning composition that can be used in cooked rice cakes, such as tteokbokki, and more specifically, to exclude the use of water, gochujang, etc., which is a traditional medium of tteokbokki cooking, and also to the main function of For example, the present invention relates to a seasoning composition for tteokbokki cooking, which can be replaced with red pepper powder, and in addition, by adding and mixing additional various additives to maximize the flavor and taste of the final tteokbokki cooking.

Recently, as interest in traditional foods has soared, traditional rice cake foods such as tteokbokki have been greatly in the spotlight as alternative foods that can replace western fast foods such as hamburgers, hot dogs, pizzas, and the like. The number of openings in stores is also on a steep rise.

Of course, as the shops dealing with Tteokbokki have soared, the competition between the stores that deal with western fast foods and the Tteokbokki stores has also become very intense.

However, despite this competition, most tteokbokki stores have largely focused on, for example, the method of preparing tteokbokki by simply mixing the traditional hot pepper paste and conventional condiments from the past without water. Since it is not possible to escape, each Tteokbokki store has not been able to raise sales more than expected, even under favorable conditions, where the general public's antagonism of Western-style fast food is widespread.

Accordingly, an object of the present invention is to exclude the use of water, gochujang, etc., which is a traditional medium of tteokbokki cooking, and to replace the main function of the above gochujang, for example, with red pepper powder, with the addition of additional various additives. By mixing, the flavor and aesthetics of the final tteokbokki dishes are maximized.

Another object of the present invention is to improve the raw material of the tteokbokki food, to maximize the flavor and aesthetics of the final tteokbokki, through this, to induce the tteokbokki retailer to naturally obtain a certain level or more sales improvement effect have.

Still other objects of the present invention will become more apparent from the following detailed description.

Hereinafter, the tteokbokki cooking seasoning composition according to the present invention will be described in more detail.

Seasoning composition for cooking tteokbokki according to the present invention, vegetables, seasoning sauce, etc. are mixed evenly in accordance with the unique ratio of each of the mixture (mixing intermediate) mixed and stirred pepper powder, syrup, soju, plum wine, soy sauce, jjajang, broth Take the configured configuration. In this case, the tteokbokki cooking composition of the present invention is mixed with each other in order to maintain the original taste and aroma for a long time, for example, at a room temperature of about 24 ℃ to 26 ℃, about 10 hours to 14 hours, more preferably After 12 hours of aging treatment,

At this time, the preceding red pepper powder in the total composition, 10% to 30% of the ratio, more preferably, 20% of the mixture is mixed, starch syrup in the total composition, 16% to 46% of the ratio, more Preferably, the ratio is mixed in the proportion of about 36%, soju is mixed in the ratio of 1.2% to 2.0%, more preferably in the ratio of about 1.6%, the plum wine in the total composition, 0.1% The ratio is about 0.7%, more preferably 0.4%. In this case, as the previous starch syrup, black syrup having a lower sugar content than the white syrup is preferably selected. Of course, if the mixing ratio of syrup is controlled, white syrup may be selected instead of black syrup depending on the situation.

In addition, with the preceding components, the soy sauce is mixed in the total composition in the ratio of about 0.4% to 1.2%, more preferably in the proportion of about 1.8%, and the intestine is 1.2% to 2.0 in the total composition. It is mixed in a ratio of about%, more preferably about 1.6%, and broth is mixed in a ratio of about 0.002% to 0.014%, more preferably about 0.008% in the whole composition. In this case, according to the situation of the previous broth channel, either the bone bone broth or the anchovy broth can be elastically selected.

In addition, vegetables, such as onions and garlic, are mixed in a ratio of about 4.2% to 5.4%, more preferably about 4.8% in the whole composition, and seasoning sauce consisting of salt, pepper, sugar, seasoning, etc. Is mixed in the ratio of about 9.8% to 11.8%, more preferably about 10.8% in the total composition. In this case, the preceding onion is mixed in the whole composition at a ratio of about 3.2%, garlic is mixed in the total composition at a ratio of about 1.6%, and salt is in the total composition at a ratio of about 0.4%. Are mixed, pepper is mixed in the total composition at a ratio of about 0.4%, sugar is mixed in the total composition at a ratio of about 6%, and seasonings (for example, the trade name "re-" "-CJ Co., Ltd. Sugar> production) is mixed in the total composition in a ratio of about 4%. In addition to the above-mentioned respective components in the seasoning composition of the present invention, for example, cooking oil may be optionally added in a ratio of about 0.01% to 0.07%, more preferably in a ratio of 0.04%.

Under the seasoning composition system of the present invention taking this configuration, the above-mentioned pepper powder replaces the role of the existing red pepper paste, and serves as the main seasoning sauce. In general, since the traditionally used kochujang has a more smooth property than the starch contained in the rice cake than necessary, the main seasoning sauce of the seasoning composition for cooking tteokbokki, without any further action In the case of use, the final tteokbokki dish will inevitably have a poor aftertaste, and eventually, the tteokbokki store will have to cope with the problem that the sales of tteokbokki will drop sharply due to the deterioration of the taste of tteokbokki dishes. .

However, in the case of the present invention, as described above, since the role of the main seasoning sauce of kochujang is replaced with red pepper powder, under the system of the present invention, the unnecessary aesthetic influence of starch contained in rice cakes can be minimized, and as a result, In addition, the final finished tteokbokki dishes will be able to show a natural aftertaste, and eventually, the tteokbokki store can easily obtain the effect of improving the overall tteokbokki sales by a certain level due to the increased taste of the tteokbokki dishes.

Meanwhile, as mentioned above, in addition to the red pepper powder, alcoholic beverages (soju, plum wine), jjajang, broth (anchovy broth, bone bone broth), syrup, etc. are additionally mixed in the seasoning composition for cooking tteokbokki of the present invention. Alcoholic beverages such as shochu, plum wine, etc., in the overall seasoning composition, by continuing to tension the tongue of the tteokbokki consumers, it is possible to induce the ingestor to enjoy the optimized aesthetics naturally, Jjajang is the overall seasoning composition Within, the unique flavors and aromas not found in traditional seasonings can induce the ingestor to enjoy the exotic aesthetics naturally, while broths such as anchovy broth and bone marrow stocks can be used as meat / By showing the unique taste and aroma of fish, you can naturally enjoy the aesthetics saved by the consumers. To be able to drive, syrup, for example, the black syrup is able to perform the functions induced by increasing the sugar content of the whole seasoning sauce, so that those who consumed can naturally enjoy the sweet aesthetic.

At this time, the starch syrup contained in the present invention does not only perform the function of increasing the sugar content of the whole seasoning sauce, but in connection with the previous broth, by providing a certain amount of water to the red pepper powder, red pepper powder, for example, with water Without blending, it functions to induce to mix with rice cakes evenly. As such, under the regime of the present invention, when the use of water, which is an inhibitor of flavor and taste, is excluded by alternative use such as starch syrup and broth, the seasoning sauce can naturally maintain the original taste and aroma of each component. Finally, the tteokbokki dish that is finally provided to the intake user can exhibit the optimal flavor and taste.

On the other hand, in addition to each of the above-mentioned components, the tteokbokki cooking seasoning composition of the present invention is mixed with vegetables, salt, pepper, sugar, seasoning, etc., consisting of onions, garlic, bar, cooking oil, etc. In this case, the vegetables such as onions and garlic are properly blended with each of the preceding components, namely, red pepper powder, alcoholic beverage, jjajang, broth, starch syrup, and have a distinctive "spicy", "spicy aroma" and "textured texture in the mouth." ", It is possible to induce the intake to naturally enjoy the refreshing aromas and flavors, seasoning sauces such as salt, pepper, sugar, seasonings are evenly saturated inside each of the preceding components, By providing a variety of aesthetics, for example, salty, spicy, sweet, etc. in various angles, it is possible to induce the ingestor to naturally enjoy the diversified flavors and aesthetics not limited to spicy tastes. The cooking oil is combined with each of the preceding components, for example, to increase the flavor and to purify the spicy taste, so that the ingestor can naturally enjoy the high quality flavor and taste not biased to either side. To make it work.

Hereinafter, the effects of the present invention will be described in detail through specific examples and comparative examples.

First, in Example 1, as shown in Table 1 below, red pepper powder 15%, starch syrup 30%, soju 1.4%, plum wine 0.2%, soy sauce 0.6%, cooking oil 0.02%, jjajang 1.4%, anchovy broth 0.006% After stirring and adding 2.9% of onion, 1.4% of garlic, 0.2% of salt, 0.2% of pepper, 0.2% of sugar, 4% of sugar, and 3% of the mixed mixture, the mixture was stirred for 11 hours at room temperature of 24 ℃ ~ 26 ℃. Thus, the first seasoning composition of the present invention was prepared. Then, the first first tteokbokki dish was completed by heating and stirring the first seasoning composition with a certain amount of rice cake (hereinafter, the same amount of rice cake and heating temperature conditions in each Example / Comparative Example).

division Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 edifice Red pepper powder 15% Red pepper powder 20% Red pepper powder 28% Gochujang 23% Gochujang 28% Gochujang 32% Syrup 30% Starch 36% Starch syrup 43% Starch syrup 10% 15% starch syrup Starch syrup 18% Shochu 1.4% Shochu 1.6% Shochu 1.9% 5% of water 7% of water Water 10% Plum wine 02% Plum wine 0.4% Plum wine 0.7% Soy sauce 0.6% Soy Sauce 0.8% Soy sauce 1.1% Soy sauce 6% Soy Sauce 2% Cooking Oil 0.02% Cooking Oil 0.04% Cooking Oil 0.07% Salmon 1.4% Jajang 1.6% Jajang 1.9% Anchovy broth 0.006% Anchovy stock 0.008% Beef bone stock0.01% Onion 2.9% Onion 3.2% Onion 3.4% Onion 3% Onion 4% Onion 2% Garlic 1.4% Garlic 1.6% Garlic 1.9% Garlic 3% Garlic 4% Garlic 5% Salt 0.2% Salt 0.4% Salt 0.9% Salt 1.2% Salt 2% Salt 5% Pepper 0.2% Pepper 0.4% Pepper 0.6% Pepper 0.2% Pepper 0.3% Sugar 4% 6% sugar 8% sugar 20% sugar 15% sugar 20% sugar Again 3% Again 4% Again 7% Again 1.5% Again 2% Again 4%

Next, in Example 2, as shown in Table 1 above, red pepper powder 20%, starch syrup 36%, shochu 1.6%, plum wine 0.7%, soy sauce 0.8%, cooking oil 0.04%, jjajang 1.6%, anchovy broth 0.008% After stirring and stirring the mixture, stirring 2.9% onion, 1.6% garlic, 0.4% salt, 0.4% pepper, 0.4% sugar, 6% sugar and 4% again, and aged at room temperature for 24 hours to 26 ℃. The treatment gave a second seasoning composition of the present invention. Then, the last 2 tteokbokki dish was completed by heating and stirring the said 2nd seasoning composition with a fixed amount of rice cake.

Next, in Example 3, as shown in Table 1 above, red pepper powder 20%, starch syrup 36%, shochu 1.6%, plum wine 0.7%, soy sauce 0.8%, cooking oil 0.04%, jjajang 1.6%, anchovy broth 0.008% After stirring and stirring the mixture, stirring 2.9% onion, 1.6% garlic, 0.4% salt, 0.4% pepper, 0.4% sugar, 6% sugar and 4% again, aged for 12 hours at room temperature of 24 ℃ ~ 26 ℃ The treatment gave a third seasoning composition of the present invention. Then, the final third rice cake dish was completed by heating and stirring the preceding third seasoning composition with a predetermined amount of rice cake.

Meanwhile, as shown in <Table 1>, in <Comparative Example 1>, according to the traditional Tteokbokki cooking method, red pepper paste 23%, starch syrup 10%, water 5%, soy sauce 6%, onion 3%, garlic 3%, After mixing and stirring salt 1.2%, pepper 0.2%, sugar 20%, and again 1.5%, to prepare and complete any fourth seasoning composition, the fourth seasoning composition is heated and stirred with a certain amount of rice cake, The final 4 tteokbokki dish was completed.

Next, in <Comparative Example 2>, 28% red pepper paste, 15% starch syrup, 7% water, onion 4%, garlic 4%, salt 2%, sugar 15%, and again 2% of the fifth sauce After the composition was produced and completed, the final fifth rice cake was completed by heating and stirring the preceding fifth seasoning composition with a predetermined amount of rice cake.

Next, in <Comparative Example 3>, red pepper paste 32%, starch syrup 18%, water 10%, soy sauce 2%, onion 2%, garlic 5%, salt 5%, pepper 0.3%, sugar 20%, again mixed 4% After stirring and manufacturing and completing the arbitrary 6th seasoning composition, the last 6th rice cake dish was completed by heating and stirring the said 6th seasoning composition with a fixed amount of rice cakes.

On the other hand, the present applicant is subjected to the sensory test of the five-point scale method for 100 male and female elementary school students, 100 male and female middle school students, 100 male and female high school students, and 60 male and female adults, the above-described "Example 1 to Example The flavor and taste quality of the first to third tteokbokki dishes of the present invention prepared by 3 "and any of the fourth to six tteokbokki dishes prepared by" Comparative Examples 1 to 3 "were compared and evaluated. .

Elementary school student (male) Elementary school students Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Overall taste 3.53 4.21 3.88 3.21 3.17 3.14 3.67 4.14 3.98 3.23 3.42 3.54 Spicy taste 3.46 4.11 3.96 3.78 3.86 3.71 3.32 3.98 3.65 3.35 3.67 3.34 Scent / Aesthetic 3.76 4.65 3.93 2.91 2.68 2.49 3.95 4.16 3.89 2.97 3.11 2.53 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

First, as a result of the sensory test conducted on male and female elementary school students, the present applicant is as shown in Table 2 above, "Most male and female elementary school students of the present invention prepared by Examples 1 to 3 3 Tteokbokki dishes are superior to any of the fourth to six tteokbokki dishes prepared by Comparative Examples 1 to 3 in the respective fields such as overall taste, spicy taste, and flavor / flavor. "I could confirm the fact.

Of course, these results naturally disprove that the tteokbokki cooking seasoning composition prepared by Examples 1 to 3 of the present invention showed superior taste quality compared to the conventional tteokbokki cooking seasoning composition prepared through the traditional method. will be.

Junior high student (male) Junior high school students Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Overall taste 3.71 4.31 3.78 3.19 3.11 3.09 3.73 4.23 3.85 3.12 3.38 3.45 Spicy taste 3.53 4.23 4.11 3.65 3.78 3.36 3.43 4.11 3.72 3.43 3.73 3.23 Scent / Aesthetic 3.71 4.58 3.83 2.87 2.87 2.65 3.89 4.21 3.88 2.99 3.04 2.78 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

In addition, as a result of the sensory test conducted on the male and female middle school students, the present applicant, as shown in Table 3 above, "Most male and female middle school students are the first to the first embodiment of the present invention manufactured by Examples 1 to 3 3 Tteokbokki dishes are superior to any of the fourth to six tteokbokki dishes prepared by Comparative Examples 1 to 3 in the respective fields such as overall taste, spicy taste, and flavor / flavor. "I could confirm the fact.

Of course, these results, too, as in the previous results, excellent taste quality compared to the conventional tteokbokki cooking seasoning composition prepared in the traditional method of the tteokbokki cooking seasoning composition prepared by Examples 1 to 3 of the present invention It is a natural disprove that.

High school student (male) High school student (Female) Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Overall taste 3.87 4.28 3.81 3.21 3.24 3.21 3.81 4.32 3.79 3.01 3.42 3.39 Spicy taste 3.61 4.19 4.05 3.59 3.65 3.43 3.53 4.23 3.82 3.45 3.81 3.27 Scent / Aesthetic 3.77 4.62 3.89 2.91 2.73 2.52 3.96 4.17 3.95 2.87 3.11 2.89 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

In addition, as a result of the sensory test conducted on the male and female high school students, the present applicant, as shown in Table 4 above, "Most male and female high school students are the first to the third embodiment of the present invention manufactured by Examples 1 to 3 3 Tteokbokki dishes are superior to any of the fourth to six tteokbokki dishes prepared by Comparative Examples 1 to 3 in the respective fields such as overall taste, spicy taste, and flavor / flavor. "I could confirm the fact.

Of course, these results also, like the previous results, the taste that is excellent compared to the conventional tteokbokki cooking seasoning composition prepared by the conventional method of Example 1 to Example 3 of the present invention prepared by the traditional method It is a natural disprove of the quality.

In addition, as a result of the sensory test performed on the adult men and women, the applicants, as shown in Table 5 below, "Most male and female adults are the first to the first embodiment of the present invention prepared by Examples 1 to 3 3 Tteokbokki dishes are superior to any of the fourth to six tteokbokki dishes prepared by Comparative Examples 1 to 3 in the respective fields such as overall taste, spicy taste, and flavor / flavor. "I could confirm the fact.

Adult (male) Adult Female Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Thread 1 Thread 2 Thread 3 Rain 1 B2 Rain 3 Overall taste 3.91 4.35 3.77 3.17 3.36 3.25 3.89 4.43 3.87 3.11 3.39 3.49 Spicy taste 3.59 4.21 3.97 3.41 3.57 3.12 3.68 4.14 3.75 3.36 3.72 3.27 Scent / Aesthetic 3.83 4.53 3.81 2.97 2.84 2.69 3.92 4.21 3.89 2.71 3.21 2.99 Remarks Five points: Very good, Four points: Good, Three points: Normal Two points: Bad, One point: Very bad

Of course, these results also, like the previous results, the taste that is excellent compared to the conventional tteokbokki cooking seasoning composition prepared by the conventional method of Example 1 to Example 3 of the present invention prepared by the traditional method It is a natural disprove of the quality.

As described in detail above, the present invention excludes the use of water, gochujang, and the like, which are traditional mediators of tteokbokki, and replaces the main functions of the above gochujang, for example, with red pepper powder, and in addition, separate various additives Further addition and mixing can be induced to maximize the aroma, taste, etc. of the final tteokbokki cooking.

According to the implementation of the present invention, the raw material improvement of the tteokbokki cooking is made, and through this, when the flavor and aesthetics of the final tteokbokki cooking is maximized, the tteokbokki store side can naturally obtain a sales improvement effect of a certain level or more. .

While specific embodiments of the invention have been described and illustrated above, it will be apparent that the invention may be embodied in various modifications by those skilled in the art.

Such modified embodiments should not be understood individually from the technical spirit or viewpoint of the present invention, and such modified embodiments should fall within the scope of the appended claims of the present invention.

Claims (3)

Red pepper powder 10% ~ 30%, starch syrup 16% ~ 46%, shochu 1.2% ~ 2.0%, plum wine 0.1% ~ 0.7%, soy sauce 0.4% ~ 1.2%, jjajang 1.2% ~ 2.0%, broth 0.002% ~ 0.014% After stirring and adding 4.2% to 5.4% of vegetables consisting of onions and garlic and 9.8% to 11.8% of seasoning sauce consisting of salt, pepper, sugar and seasonings, the mixture is stirred at room temperature for 10 hours. Seasoning composition for cooking tteokbokki, characterized in that aged for 14 hours. The seasoning composition for tteokbokki cooking according to claim 1, wherein the broth is either bone bone broth or anchovy broth. The seasoning composition for cooking tteokbokki according to claim 1, further comprising 0.01% to 0.07% of edible oil to the intermediate mixture.