KR20110094736A - Method for manufacturing rod-shaped rice cake having minced rib cake in the inner or outer part and the rod-shaped rice cake obtained thereby - Google Patents

Abstract

PURPOSE: Rod shaped rice cake containing rice cake type ribs, and a producing method thereof are provided to improve the taste and the nutrition of the rod shaped rice cake. CONSTITUTION: A producing method of rod shaped rice cake containing rice cake type ribs comprises the following steps: grinding raw meat; cutting an ingredient selected from blue abalone, Turbo cornutus, abalone, nuts, beans, raisin, or sweet persimmon to obtain a cut ingredient; mixing the ground meat with the cut ingredient, and adding sauce; preparing shaped rice cake with a hollow structure; and inserting the meat mixture into the hollow structure.

Description

Method for manufacturing rod-shaped rice cake having minced rib cake in the inner or outer part and the rod-shaped rice cake obtained thereby}

The present invention relates to a method for producing a tteokgalbi visceral type or an external type sputumteok, and to a sputumteok with tteokgalbi built in or exterior by being obtained by the method.

Tteokgalbi is one of Korea's traditional dishes, and it is a popular food that is widely known to both Koreans and foreigners along with bulgogi and ribs.

Tteokgalbi is a dish originated from Damyang, Haenam, Jangheung, Gangjin, etc. in Jeonnam. .

In order to form a certain shape, the flour, glutinous rice flour, etc. knead with a certain amount of seasoning to increase the binding force. The name 'Tteokgalbi' is called because it is made by hitting the way of making it.

Since the meat is soft and convenient to eat, it is a food that can be enjoyed by both young and old. Especially, since it has a certain standard, it is suitable for mass production and also suitable for instant food. Is in.

By the way, Tteokgalbi has a problem that gives a rather puffy feeling to eat when molded in a certain shape using the binding force of the seasoning or flour, glutinous rice flour.

On the other hand, tteokbokki is the main ingredient of tteokbokki, and tteokbokki is a favorite food for all ages. However, Tteokbokki itself is treated with seasonings such as red pepper paste on the surface of the rice cake, so to enhance nutrition, the cow of Tteokbokki consists of meat or vegetables (Korean Patent Application No. 1997-0017339) or the outside of rice cake is treated with rice cake ribs. An example (Korean Patent Application No. 2007-0088425) is presented.

However, the case of Tteokbokki has the same taste as the Tteokgalbi.

An object of the present invention is to provide a method for producing a tteokgalbi built-in or external type sputumteok by removing the sloppy taste while mixing the sputumteok and tteokgalbi, the main ingredients of tteokbokki, while improving the taste and nutrition.

Another object of the present invention is to provide a tteokgalbi built-in or exterior type of rice cakes with a sloppy taste obtained by the manufacturing method.

The present invention, in one aspect, relates to a method for producing tteokgalbi viscera.

In another aspect, the present invention relates to a method for producing a rice cake rib-type spade rice cake.

In one aspect, the method of manufacturing a tteokgalbi visceral rice cake of the present invention comprises the steps of (a) pulverizing the raw meat, (b) chopped one selected from the group consisting of five molecules, conch, abalone, nuts, beans, raisins, and sweet persimmon Preparing a cut, (c) mixing the cut and the seasoning of step (b) with the ground raw meat, (d) preparing a rice cake having a hollow structure, and (e) step (d) It is configured to include a step of filling the mixture of step (c) in the hollow of the sputumddok having a hollow structure of.

According to the method of manufacturing a rice cake rib-type sputum-tteok of the present invention, it is possible to remove the taste of the rice cake ribs contained in the hollow structure of the rice cake.

According to another aspect of the present invention, a method of manufacturing a tteokgalbi built-in rice cake consists of (a) pulverizing the raw meat, (b) mixing the seasoning with the ground raw meat, (c) a five-molecule, conch, abalone, nuts, (3) preparing a cut piece by cutting the selected one from the group consisting of legumes, raisins, and sweet persimmons, (d) preparing a rice cake having a hollow structure including the cut pieces of step (c), and (e) and (d) filling the mixture of step (b) into a hollow of a sputum cake having a hollow structure.

According to the manufacturing method of the built-in tteokgalbi built-in sputumddok of the present invention, it is possible to remove the puffy taste of sputumddok.

In the method of manufacturing a tteokgalbi viscera-type rice cake of the present invention, it is preferable that both the above-mentioned chopped ribs and sputum-teok contain the saplings such as abalone and nuts.

Meanwhile, in one aspect, the method for manufacturing an external type rice cake rib of the present invention comprises (a) pulverizing raw meat, and (b) finely selecting one selected from the group consisting of five-molecule, conch, abalone, nuts, beans, raisins, and sweet persimmons. (C) mixing the fines and seasonings of step (b) with the ground raw meat, and (d) coating the mixture of step (c) on the rice cake. do.

According to the manufacturing method of the Tteokgalbi exterior type rice cakes of the present invention, it is possible to remove the taste of the Tteokgalbi coated on the rice cake.

In another aspect, the manufacturing method of the external rice cake ribs of the present invention comprises the steps of (a) pulverizing the raw meat, (b) mixing the seasoning with the ground raw meat, (c) five molecular weight, conch, abalone, nuts, (3) preparing cut pieces by cutting the selected one from the group consisting of beans, raisins, and sweet persimmons, (d) preparing sputum cake containing the cut pieces of step (c), and (e) And coating the mixture of step (b) on a sputum cake.

According to the manufacturing method of the external rice cake rib type rice cake of the present invention, it is possible to remove the taste of the rice cake.

In the method of manufacturing an external rice cake rib type rice cake of the present invention, it is preferable that both the abalone ribs and the rice cake rice cake include abalone and nuts.

The method of manufacturing the tteokgalbi visceral type or external sputumteok of the present invention is to add the additives such as abalone and nuts to the tteokgalbi and / or sputumddok, as a result was able to remove the puffiness of the tteokgalbi or sputumddok, and also improve the chewy taste Can be.

Indeed, as shown in the following Examples and Experimental Examples, the present inventors added additives such as abalone and nuts to ground meat of ground beef or pork, kneaded them with condiments, and then kneaded the dough into hollow rice cake. Sputumddok was prepared with additives such as abalone and nuts) to prepare tteokgalbi built-in sputumddok, or coated the dough with sputumddok (also made with additives such as abalone and nuts). When preparing external phlegm rice cake and having it tasted by a certain number of sensory evaluation agents, when evaluating the taste of chewing and the feeling of puffiness when eating, it is a common tteokgalbi internal type or external phlegm rice cake, ie abalone, nuts, etc. Excellent evaluation results in all items compared to tteokgalbi built-in or external type rice cake which does not contain any It was found to appear. In particular, the present inventors were able to confirm that the fishy taste of pork and beef meat is removed when the bamboo vinegar solution is added together with additives such as nuts to prepare the tteokgalbi viscera or external phlegm.

The present invention is provided on the basis of the results of the experiment, the method of manufacturing the built-in or external type of rice cake ribs of the present invention, primarily using additives such as abalone, nuts, etc., to remove the feeling of perky ribs or rice cakes It can be said that there is a characteristic in the point, and secondly, it is characterized by removing the fishy taste of pork or beef using bamboo vinegar solution.

Terms not specifically defined herein are in the ordinary meaning of the art.

In the present specification, "raw meat" is understood as a meaning regardless of which livestock the food is derived from and which part of the livestock the meat is suitable for the manufacture of the tteokgalbi. Therefore, the meaning of the raw meat includes chicken, horse meat, lamb, duck, etc., if the raw meat is pork, it is understood as a meaning regardless of the division according to its parts, such as neck, pork belly, ribs, hind legs, etc. . Similarly, when the raw meat is beef, it is understood as a meaning regardless of the division according to its part, such as neck, tenderloin, sirloin and ribs. Nevertheless, preferably, the meat means pork or beef, and in particular pork ribs.

In addition, in the present specification, "nut" refers to a tree fruit wrapped in hard rinds and moths, specifically, almonds, chestnuts, walnuts, pine nuts, pecans, ginkgo, acorns, oak, macadamia, pistachio, cashew nuts, hazelnuts (hazel) Nuts) and the like.

As used herein, "beans" means fruits of plants belonging to legumes, and specifically include soybeans, red beans, mung beans, peanuts, gangnan beans, peas, wild beans, eastern and the like.

On the other hand, in the examples and experimental examples of the present invention, the abalone fragments may be used, but a seashell or a five-molecule group may be used. Such abalone, turban shell or five-molecular slices are preferably those having a particle size to remove the stiffness of the tteokgalbi or sputum without the hard feeling when chewing, although not shown in the following Examples and Experimental Examples, As a result of several experiments, the size of the crushed fish and shellfish was 0.5mm or more and 2.5mm or less, and it did not feel hard when chewing. At 0.5mm or less, the puff ribs and sputum mochi were not removed. At 2.5mm or more, the puff ribs and sputum mochi were removed, but the stiffness of abalone, such as abalone, was maintained. Therefore, in the present invention, it can be understood as a crushed in the range of the distribution of the particle size of the abalone, conch, five-molecular group is 0.5mm or more and 2.5mm or less. The particle diameter here refers to the diameter of the particle in the longitudinal direction.

On the other hand, the preferred particle size of the additives such as nuts is 0.5mm or more and 18mm or less. If less than 0.5mm was not removed the puffiness of the rice cakes or tteokgalbi, when more than 18mm was removed the puffy feeling of the rice cakes or tteokgalbi, but had a problem of weakening the binding of the tteokgalbi. From this point of view, raisins, peanuts, soybeans, red beans, pine nuts, and ginkgo can be used without grinding. The particle diameter here also refers to the diameter of the particle in the longitudinal direction.

Additives such as nuts may be added in different kinds, and may be mixed with abalone and the like. For example, pine nuts and beans of soybeans are mixed and added, or pine nuts and abalone fines of nuts are mixed and added.

In addition, in the present specification, "jujube liquor" refers to a stationary aged, filtered, purified or distilled from crude porridge.

Bamboo liquor generally refers to a reddish brown transparent liquid which is produced by cooling the smoke generated in the process of directly carbonizing bamboo, followed by static aging, filtration, purification or distillation. As used herein, the term "direct carbonization" means that carbonization is performed without the mediation of a heat transfer medium, such as a pot, a metal container, and the like, unlike the fire power described below.

Carbonization of the bamboo and cooling the smoke generated there is left to separate into three layers, the upper layer is a light oil layer, such as derpin oil, the middle layer is bamboo shoot liquid layer, the lower layer is a tar layer. The middle layer of bamboo vinegar is strictly called crude bamboo vinegar. The bamboo vinegar is currently distributed in the market, and is prepared by standing, ripening, filtering and distilling the crude bamboo vinegar.

There is no limit to the type of bamboo that can be used to obtain this bamboo vinegar. Thus, they are classified as botanical taxonomic bamboo, whether bamboo belonging to Phyllostachys, bamboo belonging to Arundinaria, bamboo belonging to Sasa or bamboo belonging to Pseudosasa. Any plant (ie, rice plant bamboo) can be used for the preparation of the bamboo vinegar solution.

On the other hand, although not disclosed in the following Examples and Experimental Examples, it is possible to remove the fishy taste of meat, such as pork and beef, even when using bamboo power instead of bamboo vinegar liquid.

As used herein, "throw" refers to a juice obtained from bamboo. These bamboo powers are divided into firepower and raw bamboo power. Firewood (火 竹瀝) is the middle layer obtained by leaving the upper layer and the lower layer, which are oil layers, after leaving the raw solution of bamboo powder, which is a bamboo essence obtained when carbonizing bamboo indirectly. It means bamboo power, or the fire power in which the tar component was further removed and refine | purified by the said static method, the distillation method, or the filtration method from the fire power of this middle layer. The term "indirectly carbonize" herein means that carbon is carbonized by heat being transferred to the bamboo through a heat transfer medium, such as a pot containing shredded bamboo, a metal container, or the like. Likewise, there is no limit to the type of bamboo that can be used to gain firepower. Unlike bamboo power, raw bamboo power (生 竹瀝) refers to the essence of bamboo obtained by scarring bamboo. Normal bamboo shoots are obtained by harvesting the lobster liquor that cuts off the ends of bamboo when the growth of bamboo is vigorous in early spring. Likewise, there is no limit to the type of bamboo that can be used to gain raw bamboo.

In addition, in the present specification, "seasoning" can be understood as a mixture of seasoning ingredients that can give an optimal taste according to the type of raw meat, the selection or preparation of a suitable seasoning according to the raw meat used is within the ordinary range of skill of those skilled in the art It is understood to be possible within. These seasonings will typically include onions, green onions, soy sauce, sugar, honey, garlic, pepper, salt, sesame oil, stir-fried sesame seeds, mirin, miwon, etc., and in some cases the seasonings are formed into a uniform shape of the flesh of meat. In order to increase the binding capacity of the stand may further include starch powder, such as flour, glutinous rice flour, buckwheat flour. Even without such starch powder, it may be possible to prepare Tteokgalbi because of the binding power of the seasoning itself or the ground raw meat itself. Since the binding power may be weak depending on the raw material meat, the starch powder may be mixed with the seasoning when preparing the Tteokgalbi using the raw material meat having the weak binding power. The starch powder may be mixed with the seasoning in an amount sufficient to have a binding force enough to mold the raw meat into a certain shape, and will generally range from 5 parts by weight to 30 parts by weight based on 100 parts by weight of seasoning. .

Although the said seasoning can be used by those skilled in the art selecting and mixing appropriate materials depending on the raw materials used as described above. Preferably those used in the examples below are preferred. Specifically, the seasoning is 48.5 wt% onion, 6.5 wt% pear, garlic 3.7 wt%, digging 9.3 wt%, soy sauce 12.0 wt%, white sugar 4.5 wt%, sesame oil 4.0 wt%, flour 5.5 weight %, Stir-fried sesame seeds 4.5% by weight, Miwon 1.5% by weight refers to the seasoning.

On the other hand, in the manufacturing method of the built-in or external type of rice cake ribs of the present invention, the step of pulverizing the raw material meat, or the production of fines such as abalone, nuts, etc. are performed by hand or developed for the purpose of the apparatus or its It can be carried out using an existing device that can be dedicated for use. This grinding or cutting step is preferably ground or cut so that the raw material meat or abalone, nuts and the like to have a uniform particle size.

In addition, in the method of manufacturing a tteokgalba visceral type or external sputumddok of the present invention, the step of crushing the raw material meat, the preparation step of the abalone, nuts and the like, and the sputumteok (or tteokgalbi exterior type) having a hollow structure with or without the chopped In the step of preparing a rice cake without hollow structure), the order may be changed with each other.

In addition, in the method of manufacturing a tteokgalbi internal or external sputumotok of the present invention, the amount of the abalone, nuts and the like added to the raw material meat is preferably added in the range of 3 parts by weight to 20 parts by weight based on the weight of the ground raw meat. If less than 3 parts by weight of the tteokgalbi is not removed, but if more than 20 parts by weight because the binding power of the tteokgalbi weakens.

In addition, in the method of manufacturing a built-in or external type of rice cake ribs of the present invention, the amount added to the rice cake such as abalone, nuts, etc. is added to less than 10 parts by weight to 35 parts by weight based on 100 parts by weight of rice flour when steaming rice cake It is preferable to be. If the amount is less than 10 parts by weight of the rice cake is not removed, but if more than 35 parts by weight of the rice cake because the binding force may be weakened.

In addition, in the manufacturing method of the built-in or external type of rice cake ribs of the present invention, when mixing the raw meat and seasonings and the fines such as abalone, nuts, it is possible to add bamboo vinegar or bamboo power, such bamboo vinegar liquid or bamboo crushed raw meat flesh weight It is preferably added at 2 to 8 parts by weight. When added in 2 parts by weight or less, there was a limit to the removal of fishy taste, and when added in 8 parts by weight or more because the characteristic flavor of bamboo vinegar or bamboo force rather reduced palatability.

In another aspect, the present invention relates to a rice cake rib-type or external type rice cake obtained by the method for producing a rice cake rib-type or external type rice cake as described above.

Here, the "method of producing Tteokgalbi viscera or external phlegm as described above" is meant to include all the methods of production as described above, including preferred embodiments.

As described above, according to the present invention, it is possible to provide a method of manufacturing a tteokgalbi visceral type or external type rice cake with improved chewy taste without feeling puffy and fishy. Such sputumdduk can be used as a nutritional snack for children, adults, and the elderly as a substitute for meals, and can also be used as tteokbokki using seasonings such as gochujang.

Hereinafter, the present invention will be described with reference to Examples, Examples, and Experimental Examples. However, the scope of the present invention is not limited to these reference examples, examples and experimental examples.

Reference Example Preparation of ingredients for the preparation of Tteokgalbi internal or external phlegm

Reference Example 1 Preparation of Crushed Meat

The materials for the experiments used beef ribs and pork ribs. First, ribs of beef or pork ribs were prepared and ground to uniformly pulverized meat.

Reference Example 2 Preparation of additives using nuts

Pine nuts, soybeans and raisins were prepared and the larger particles were cut to have a particle diameter of 18 mm or less, and then pine nuts, soybeans and raisins were mixed in the same weight (weight ratio of 1: 1: 1) to prepare additives such as nuts.

Reference Example 3 Preparation of Additives Using Abalone

The abalone was separated and finely chopped by hand to produce a fragmented abalone with a particle size distribution of 2.5 mm or less and 0.5 mm or more.

Reference Example 4 Preparation of spices

Seasoning was prepared by mixing onion, pear, garlic, green onion, soy sauce, white sugar, sesame oil, stir-fried sesame seeds, mirin and miwon, where 48.5% by weight of onion, 6.5% by weight of pear and garlic Silver 3.7%, digging 9.3% by weight, soy sauce 12.0% by weight, white sugar 4.5% by weight, sesame oil 4.0% by weight, flour 5.5% by weight, fried sesame seeds 4.5% by weight, Miwon 1.5% by weight.

Reference Example 5 Preparation of rice cake of hollow structure

Reference Example 5-1 Preparation of Sputum Rice Cake with Hollow Structure

Using a snow white machine made by steaming rice flour, a rice cake of 4cm in diameter having a hollow structure of 2.5cm was made.

Reference Example 5-2 Preparation of Sputum Rice Cake with Hollow Structure

After adding 15 parts by weight of the additive using the nuts of <Reference Example 2>, etc., based on 100 parts by weight of rice powder, to the rice flour, using a snow white machine made by steaming the mixture, 4 cm in diameter having a hollow structure of 2.5 cm I made phosphorus rice cake.

Reference Example 5-3 Preparation of Sputum Rice Cake with Hollow Structure

After adding 15 parts by weight of the abalone pulverized product of <Reference Example 3> based on 100 parts by weight of rice powder to rice flour, using a snow white machine made by steaming the mixture, a rice cake having a hollow structure of 2.5 cm is 4 cm in diameter. Made.

<Examples> Tteokgalbi built-in or external type of rice cake Produce

&Lt; Example 1 > Preparation of Tteokgalbi Intestine-type Rice Cake Using Beef

<Example 1-1> Preparation of Tteokgalbi visceral rice cake using additives such as nuts

Tteokgalbi built-in sputum-mochi was prepared by using the additives such as seasonings and nuts obtained above in the ground meat of beef ribs obtained above.

First, when the mixing ratio of the seasoning and the nuts and other additives to ground meat of beef ribs was based on 100 parts by weight of ground meat, the seasoning was 20 parts by weight and the additives such as nuts were mixed by 15 parts by weight. Then, the mixture was filled into the hollow of sputumddok and pressed to prepare a tteokgalbi embedded sputumddok.

<Example 1-2> Preparation of Tteokgalbi visceral rice cake using nuts and other additives and bamboo vinegar solution

The same method as in <Example 1-1> was prepared, but prepared by adding 2 parts by weight of bamboo shoots based on 100 parts by weight of ground beef ribs. That is, 100 parts by weight of ground meat, 20 parts by weight of spices, 15 parts by weight of additives such as nuts, and 2 parts by weight of bamboo vinegar solution.

<Example 1-3> Preparation of Tteokgalbi viscera-type rice cake using shredded abalone

In the same manner as in <Example 1-1>, tteokgalbi-type sputum-teok was prepared, but instead of additives such as nuts, the same amount of shredded abalone was used as an additive.

<Example 1-4> Preparation of Tteokgalbi visceral rice cake added with minced abalone and bamboo vinegar solution

In the same manner as in <Example 1-2> to prepare a tteokgalbi built-in phlegm, the same amount of shredded abalone was used as an additive instead of additives such as nuts.

<Example 2> Preparation of Tteokgalbi Intestinal Rice Cake Using Pork

<Example 2-1> Preparation of Tteokgalbi visceral rice cake using additives such as nuts

In the same manner as in <Example 1-1>, tteokgalbi-type sputum-teok was prepared, but instead of ground meat of beef ribs, ground meat of pork ribs was used in the same amount.

<Example 2-2> Preparation of Tteokgalbi visceral rice cake using additives such as nuts and bamboo vinegar solution

In the same manner as in <Example 1-2> was prepared tteokgalbi built-in sputumteok, instead of ground meat of beef ribs was used in the same amount of ground meat of pork ribs.

Example 2-3 Preparation of Tteokgalbi Visceral Rice Cake Using Sliced Abalone

In the same manner as in <Example 1-3>, tteokgalbi-type sputumok was prepared, but instead of ground meat of beef ribs, ground meat of pork ribs was used in the same amount.

<Example 2-4> Preparation of Tteokgalbi visceral rice cake using minced abalone and bamboo vinegar

In the same manner as in <Example 1-4> was prepared tteokgalbi built-in sputumteok, instead of ground meat of beef ribs was used in the same amount of ground meat of pork ribs.

<Example 3> Preparation of Tteokgalbi Exterior Type Rice Cake Using Beef

<Example 3-1> Preparation of Tteokgalbi external type rice cake using nuts and other additives

Tteokgalbi external type rice cake was prepared using the seasoning and nut of additives of the reference example in the ground meat of beef ribs obtained in the reference example.

First, the additives such as seasonings and nuts were ground to ground parts, and the seasonings were 20 parts by weight, and the additives such as nuts were 15 parts by weight. Then, using the binding force of the seasoning and ground meat was coated with 2cm in diameter of the rice cake with a thickness of 1.5cm to prepare a rice cake rib-type external rice cake.

<Example 3-2> Preparation of Tteokgalbi external type rice cake using nuts and other additives and bamboo vinegar solution

In the same manner as in <Example 3-1>, butteokgalbi external type rice cake was prepared by adding 2 parts by weight of the bamboo vinegar solution based on 100 parts by weight of ground meat. That is, the coating on the rice cake is 100 parts by weight of ground meat, 20 parts by weight of spices, 15 parts by weight of additives such as nuts, and 2 parts by weight of bamboo vinegar liquor.

Example 3-3 Preparation of Tteokgalbi Exterior-type Rice Cakes Using Sliced Abalones

In the same manner as in <Example 3-1> to prepare a Tteokgalbi external type rice cake, the same amount of shredded abalone was used as an additive instead of additives such as nuts.

<Example 3-4> Preparation of Tteokgalbi external type rice cake using shredded abalone and bamboo vinegar

In the same manner as in <Example 3-2>, the tteokgalbi external type rice cake was prepared, but the same amount of shredded abalone was used as an additive instead of an additive such as nuts.

<Example 4> Preparation of Tteokgalbi Exterior Type Rice Cake Using Pork

Example 4-1 Preparation of Tteokgalbi Exterior Type Rice Cakes Using Nuts and Other Additives

In the same manner as in <Example 3-1>, an external type of rice cake ribs was prepared, but instead of ground meat of beef ribs, ground meat of pork ribs was used in the same amount.

<Example 4-2> Preparation of Tteokgalbi external type rice cake using additives such as nuts and bamboo vinegar solution

In the same manner as in <Example 3-2>, the tteokgalbi external type rice cake was prepared, but instead of the ground meat of beef ribs, ground meat of pork ribs was used in the same amount.

Example 4-3 Preparation of Tteokgalbi Exterior Type Rice Cakes Using Sliced Abalones

In the same manner as in <Example 3-3> was prepared tteokgalbi external type rice cake, but instead of the ground meat of beef ribs, ground meat of pork ribs was used in the same amount.

<Example 4-4> Preparation of Tteokgalbi external type rice cake using sliced abalone and bamboo vinegar

In the same manner as in <Example 3-4> was prepared tteokgalbi external type rice cake, but instead of ground meat of beef ribs was used in the same amount of ground meat of pork ribs.

Comparative Example Preparation of conventional Tteokgalbi visceral type or external type rice cake

Comparative Example 1 Preparation of Orthodox Tteokgalbi-type Rice Cakes Using Beef

In the same manner as in <Example 1-1>, the tteokgalbi viscera-type rice cake was prepared using beef ribs crushed meat, but was prepared without using any additives such as nuts and shredded abalone or bamboo vinegar solution. In other words, the hollow of the barley rice cake was filled with a mixture of 100 parts by weight of ground beef ribs and 100 parts by weight of ground meat, and 20 parts by weight of the seasoned sauce.

Comparative Example 2 Production of Ordinary Tteokgalbi-type Rice Cakes Using Pork

In the same manner as in <Example 2-1>, using the pork ribs pulverized meat to prepare the tteokgalbi built-in phlegm, it was prepared without using any additives, such as nuts, shredded abalone or bamboo vinegar liquid. In other words, 100 parts by weight of ground pork ribs and 100 parts by weight of ground meat with 20 parts by weight of ground seasoned pork ribs were mixed and pressed into the hollow of barley rice cake.

Comparative Example 3 Production of Ordinary Tteokgalbi Exterior Type Rice Cakes Using Beef

In the same manner as in <Example 3-1>, the tteokgalbi external type rice cake was prepared using beef ribs crushed meat, but was prepared without using additives such as nuts and shredded abalone or bamboo shoot liquor. That is, the coating of barley rice cake was used by mixing 100 parts by weight of ground beef ribs with 100 parts by weight of ground meat and 20 parts by weight of the seasoning.

<Comparative Example 4> Production of Ordinary Tteokgalbi Exterior Type Rice Cakes Using Pork

In the same manner as in <Example 4-1>, using a pork ribs crushed meat to prepare the tteokgalbi external type rice cake, it was prepared without using any additives such as nuts, shredded abalone or bamboo vinegar liquid. That is, the coating of barley rice cake was used by mixing 100 parts by weight of ground pork ribs and 100 parts by weight of ground ground meat with 20 parts by weight of seasoning.

Experimental Example Sensory evaluation

The sensory evaluation was carried out for the heating and cooking of the tteokgalbi viscera or external sputummochi prepared in each of the above Examples and Comparative Examples in a frying pan. In the sensory evaluation, a total of 30 men and women consisting of 15 men and women were inspected as a group 1, and the cooked tteokgalbi internal or external phlegm rice cake was sampled, and the following items were scored based on the following criteria. The average score of the scores is shown in Table 1 below.

<Score criteria for chew and fishy taste>

5 points | pieces: Very excellent. 4 points | piece: Excellent.

3 points: Normal. 2 points | pieces: Bad.

1 point: Very bad.

<Score based on the presence of a puffy feeling>

3 points | pieces: None. 2 points | pieces: There is.

1 point | piece: It is very full.

division Chewy taste Fishy taste Feel puffed Example 1-1 4.62 3.84 2.62 Example 1-2 4.53 4.63 2.67 Example 1-3 4.27 3.76 2.75 Example 1-4 4.31 4.52 2.72 Example 2-1 4.57 3.54 2.64 Example 2-2 4.61 4.67 2.69 Example 2-3 4.11 3.62 2.54 Examples 2-4 3.98 4.51 2.45 Example 3-1 4.61 3.81 2.72 Example 3-2 4.58 4.54 2.64 Example 3-3 4.16 3.91 2.65 Example 3-4 4.19 4.62 2.79 Example 4-1 4.62 3.72 2.84 Example 4-2 4.66 4.48 2.79 Example 4-3 4.24 3.69 2.63 Example 4-4 4.01 4.41 2.55 Comparative Example 1 3.32 3.56 1.24 Comparative Example 2 3.73 3.87 1.42 Comparative Example 3 3.28 3.65 1.17 Comparative Example 4 3.43 3.72 1.35

(Sensory evaluation results)

As shown in Table 1, in the case of the tteokgalbi built-in or exterior type rice cake prepared by the addition of nuts, shredded abalone and the like, there was almost no puffiness compared to the conventional tteokgalbi built-in or exterior type rice cake.

In addition, in the case of tteokgalbi built-in or external type sputumok prepared according to the present invention, the chewing taste was found to be improved, and as a result of adding bamboo vinegar solution, the fishy taste was almost eliminated.

Claims (16)

(a) pulverizing the raw meat, (b) preparing the cut pieces by slicing a selected one from the group consisting of five molecular weight, conch, abalone, nuts, beans, raisins, and sweet persimmons, and (c) grinding the raw meat. Mixing the fines and seasonings of step (b), (d) preparing a rice cake having a hollow structure, and (e) step (c) into a hollow of a rice cake having a hollow structure of step (d) Method for producing a built-in tteokgalbi sputumddok consisting of the step of filling a mixture of.

The method of claim 1,
The method of producing a rice cake ribs-type sputum-tteok, characterized in that the sputumddok of step (d) comprises a small slice obtained by slicing a selected one from the group consisting of five molecules, conch, abalone, nuts, beans, raisins, and sweet persimmons.

The method of claim 1,
Said five-molecules, conch or abalone chopped water is a method of producing a tteokgalbi built-in sputumotok characterized in that the particle size is 0.5mm or more and 2.5mm or less.

The method of claim 1,
The nut, bean curd, raisins, or sweet persimmon slices of the method of producing a tteokgalbi built-in sputumotok characterized in that the particle size is 0.5mm or more and 18mm or less.



The method of claim 1,
The fine water is 3 to 20 parts by weight based on 100 parts by weight of ground crushed raw material, the method of producing a built-in tteokgalbi sputumok.



The method of claim 2,
The sputumddok is a method of producing a tteokgalbi built-in sputumotok, characterized in that obtained by mixing the fines and rice flour in the range of 10 parts by weight to 35 parts by weight based on 100 parts by weight of rice flour and steamed the mixture.





The method of claim 1,
The raw meat is a method of producing a tteokgalbi built-in sputum mochi characterized in that the pork ribs or beef ribs.

(a) pulverizing the raw meat, (b) preparing the cut pieces by slicing a selected one from the group consisting of five molecular weight, conch, abalone, nuts, beans, raisins, and sweet persimmons, and (c) grinding the raw meat. Mixing the seasonings and seasonings of the step (b), and (d) coating the mixture of step (c) on the sputumdduk.

The method of claim 8,
The method of producing a rice cake ribs-type spadeokteok characterized in that the sputumddok of step (d) comprises a fine cut obtained by cutting the selected one from the group consisting of five molecules, conch, abalone, nuts, beans, raisins, and sweet persimmon.

The method of claim 8,
Said five-molecules, conch or abalone chopped water is a method of manufacturing an external rice cake ribs type rice cake ribs, characterized in that the particle size is 0.5mm or more and 2.5mm or less.

The method of claim 8,
The nut, bean, raisin, or sweet persimmon slices of the method of producing a Tteokgalbi exterior type rice cakes, characterized in that the particle size is 0.5mm or more and 18mm or less.

The method of claim 8,
The fine water is 3 to 20 parts by weight based on 100 parts by weight of the crushed raw material, the manufacturing method of tteokgalbi exterior type rice cakes.

10. The method of claim 9,
The sputumddok is a method of producing a tteokgalbi built-in sputumotok, characterized in that obtained by mixing the fines and rice flour in the range of 10 parts by weight to 35 parts by weight based on 100 parts by weight of rice flour and steamed the mixture. The method of claim 8,
The raw material meat is a method of producing a rice cake ribs external phlegm, characterized in that the pork ribs or beef ribs.

The manufacturing method of the built-in rice cake ribs type | mold rice cake obtained by the manufacturing method of any one of Claims 1-7.

The manufacturing method of Tteokgalbi exterior type | mold rice cake obtained by the manufacturing method of any one of Claims 8-14.