KR20120042534A - Method for preparation of rice cake soup and tteokbokki which include seasoning - Google Patents
Method for preparation of rice cake soup and tteokbokki which include seasoning Download PDFInfo
- Publication number
- KR20120042534A KR20120042534A KR1020100104253A KR20100104253A KR20120042534A KR 20120042534 A KR20120042534 A KR 20120042534A KR 1020100104253 A KR1020100104253 A KR 1020100104253A KR 20100104253 A KR20100104253 A KR 20100104253A KR 20120042534 A KR20120042534 A KR 20120042534A
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- South Korea
- Prior art keywords
- rice
- rice cake
- seasoning
- powder
- seasoned
- Prior art date
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 149
- 235000009566 rice Nutrition 0.000 title claims abstract description 149
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000014347 soups Nutrition 0.000 title abstract description 13
- 238000002360 preparation method Methods 0.000 title description 2
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 148
- 239000000843 powder Substances 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 241001454694 Clupeiformes Species 0.000 claims abstract description 13
- 235000019513 anchovy Nutrition 0.000 claims abstract description 13
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 11
- 235000020638 mussel Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 241000234282 Allium Species 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 7
- 235000015278 beef Nutrition 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 235000019688 fish Nutrition 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 235000008504 concentrate Nutrition 0.000 claims description 2
- 235000019503 curry powder Nutrition 0.000 claims description 2
- 235000008939 whole milk Nutrition 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 abstract description 10
- 238000010025 steaming Methods 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 16
- 238000010411 cooking Methods 0.000 description 11
- 235000013305 food Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 239000001728 capsicum frutescens Substances 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 208000019901 Anxiety disease Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
The present invention relates to seasoned rice cake prepared by adding seasoning, rice cake soup, rice cake roasted using the same and a method of manufacturing the same.
Rice cake rice cakes such as rice cake for rice cake, rice cake for tteokbokki, etc. are prepared by a process of extruding rice immersed in water for a certain period of time with water, followed by steaming the pulverized rice powder, and then extruding it in a molding machine. The rice cakes thus prepared are cooked with Tteokguk, Tteokbokki, etc., and these foods are foods that are eaten well by adults as well as children. Tteokbokki is a favorite snack for children and teenagers.
However, when cooking with the addition of certain ingredients to add taste or nutrition to the tteokbokki, there was a problem that the cooking process is cumbersome or children have a rejection. In other words, the addition of anchovy, mushrooms, etc., most children showed a sense of rejection visually or olfactory.
Therefore, the inventors of the present invention while studying a method for preparing with rice cakes in advance, using the ingredients of high nutrition, the second mill while mixing together the first milled rice powder and seasoning to prepare the seasoning rice cake base, the seasoning When the rice cake base is dried at a refrigeration temperature after cooking, the present invention was completed by confirming that seasoning rice cake which is chewy and tastes well and responds well to children was completed.
The present invention is to provide a seasoning rice cake and a method for producing the same as a basic seasoning.
In order to achieve the above object, the present invention provides a seasoning rice cake prepared by adding the basic seasoning to the first pulverized rice powder, the second pulverized and mixed at the same time and then increase and dry the seasoned rice cake prepared by the method to provide.
Seasoned rice cake prepared by the method of the present invention is not only excellent in taste because the sauce is evenly soaked in rice cakes, it is excellent in terms of nutrition, particularly suitable as a nutritious snack for children with severe unbalance.
1 is a schematic diagram showing a method for producing seasoned rice cake.
The present invention includes the steps of adding a basic seasoning to the first milled rice powder; and mixing the rice powder and the basic seasoning added thereto with a stirrer at the same time to prepare a seasoning rice cake base To provide a seasoning rice cake manufacturing method.
In addition, the present invention,
1) immersing the rice in 30 to 90 ℃ water for 30 to 90 minutes;
2) draining excess water from the soaked rice;
3) first milling the rice to prepare rice powder;
4) adding a basic seasoning, including anchovy, mussels, onions and mushrooms to the primary milled rice powder;
5) preparing a seasoning rice cake base by mixing the rice powder and the basic seasoning added thereto with a second pulverizer and mixing using a stirrer;
6) increasing the seasoning rice cake base;
7) forming the cooked seasoned rice cake base; and
8) provides a method for producing seasoned rice cake comprising the step of drying the molded rice cake (Fig. 1).
In addition, the present invention provides a seasoned rice cake prepared through the above method and the food using the seasoned rice cake.
Hereinafter, the present invention will be described.
Seasoning rice cake of the present invention is preferably prepared by adding a basic seasoning to the first milled rice powder and mixing it with the second milling to make a seasoned rice cake base. If you make a hollow inside the rice cake and put the seasoning here, the seasonings are not evenly distributed and skewed, so the rice cake and seasoning do not give a taste. In addition, seasoning is also simultaneously crushed while the rice is crushed, that is, when the rice and seasonings are mixed at one time without being divided into primary and secondary crushing, the seasonings are crushed and the texture is degraded.
The rice of step 1) is preferably a semi-rice. After rinsing the rice, it is immersed in water of 30 to 90 ℃, it is preferable to immerse for 30 minutes to 90 minutes in order for the rice to sufficiently absorb the water.
Thereafter, the soaked rice as in step 2) is subjected to a sieve or the like to drain excess water. At this time, the time for draining water is preferably about 10 to 40 minutes. If the water is not sufficiently drained, water is produced when the rice powder is manufactured, and a separate time is required to remove the water. It dries up and the texture is poor. However, the time to drain the water may vary depending on the type and size of the tool, such as the amount of rice, sieve, and those skilled in the art will be able to control this properly.
The rice powder of step 3) has a size suitable for making rice cakes. The size of the rice powder is preferably from 60 to 250 mesh (mesh), more preferably from 80 to 200 mesh, even more preferably from 80 to 150 mesh.
The basic seasoning of step 4) is not limited to a specific material, but it is effective to include anchovies, mussels, onions, mushrooms, etc., which are generally disliked by children with severe unbalance. The material of the basic seasoning is preferably in a powder state. When using the anchovies, mussels, onions, mushrooms, etc. as a basic seasoning, there is a peculiar flavor while having a unique flavor to avoid the rejection of children and has excellent benefits in terms of nutrition.
However, red pepper, garlic, green onion, etc. are not added to the basic seasoning, and when the food is prepared using the seasoned rice cake of the present invention, it is advantageous to add the taste and texture of the final dish. That is, the basic seasonings are literally intended to serve as a base for umami and deep taste while avoiding strong aromas and flavors. For example, garlic), the increase in seasoning rice cake, and during the forming process, heat is applied for too long to reduce the flavor of the ingredients (for example, red pepper, green onion, etc.). In addition, vegetables with bright colors, such as red peppers and green onions, were not visually desirable because they became more and more embedded in the rice cakes.
Preferably the basic seasoning of step 4) comprises anchovy powder, mussel powder, onion powder and mushroom powder, more preferably the anchovy powder, mussel powder, onion powder and mushroom powder is 1: 1 ~ It is contained in the mass ratio of 2: 1-3: 0.5-1, More preferably, the anchovy powder, mussel powder, onion powder, and mushroom powder are contained in the mass ratio of 1: 1.5: 1.5: 1. A person skilled in the art can select a suitable seasoning ratio within the above range according to the taste of the consumer, and when the anchovy ratio is higher than this, the children felt rejected.
In the step 4), the primary milled rice powder and the basic seasoning is preferably added in an amount of 5 to 25 parts by weight of the basic seasonings, and more preferably 100 parts by weight of the rice powder, based on 100 parts by weight of the rice powder. It is added in an amount of 8 to 21 parts by weight of the basic seasoning, and more preferably in an amount of 15 to 21 parts by weight of the basic seasoning.
In step 6), seasoning rice cake base is preferably increased for 5 to 20 minutes, even more preferably 5 to 15 minutes, even more preferably 10 minutes.
The increased seasoned rice cake base is put into a molding machine and is formed into tteokbokki, rice cake soup for rice cake, rice cake skewered rice cake, sputum rice cake and the like.
Molded rice cake is subjected to a drying step, the drying is preferably made at the refrigeration temperature because the rice cake becomes more chewy. Preferably the said refrigeration temperature is 3-7 degreeC, More preferably, it is 5 degreeC. At this time, the refrigeration time is preferably 10 to 48 hours, more preferably 10 to 42 hours. When the drying is made at room temperature or hot air drying, the moisture on the outside of the rice cake becomes excessively dry. In this case, when cooking with seasoned rice cake, the surface of the rice cake is dried and hard, so that the food turns out and the seasoning added during cooking ( For example, in case of Tteokbokki, Tteokbokki seasoning is not soaked in seasoned rice cake.
That is, the seasoned rice cake base of the present invention is dried in a refrigerated state after cooking for 5 to 20 minutes, so that the rice cake itself has moisture to have a moist and chewy texture. If the cooking is over 20 minutes, the cooked seasoned rice cake will be easily released when cooking using the cooked seasoned rice cake. In addition, 5 ~ 20 minutes of cooking is the best time to season the seasoning, considering the time when the sauce is heated during cooking.
The basic seasoning of step 4) is literally a basic seasoning, but according to the needs of new generations and children with various tastes and tastes, those skilled in the art may add seasonings having a specific taste and flavor, and seasoning rice cakes having a specific taste. Can be prepared. For example, those skilled in the art can add beef concentrate, beef bone concentrate, curry powder, shellfish powder, bookfish powder, pork cutlet powder, whole milk powder, cheese, fish cake and the like. In this case, seasoned rice cake, beef seasoned rice cake, beef bone seasoned rice cake, curry seasoned rice cake, shellfish seasoned rice cake, North Korean seasoned rice cake, pork cutlet seasoned rice cake, milk flavored rice cake, cheese flavored rice cake, fish cake flavored rice cake Becomes
The present invention provides a seasoned rice cake prepared through the above method and the food using the seasoned rice cake, wherein the food is preferably rice cake soup, rice cake skewer, rabokki or tteokbokki, but is not limited thereto.
Hereinafter, the present invention will be described in more detail by the following examples and experimental examples. However, the following examples and experimental examples are intended to illustrate the contents of the present invention, but the scope of the invention is not limited by the examples and the experimental examples.
<Examples 1 to 6>
Anchovy powder, mussel powder, onion powder and mushroom powder were prepared in a basic seasoning mixture of 1: 1.5: 1.5: 1.
After immersion, water was removed and the rice powder subjected to the first crushing was mixed in the ratio of the basic seasoning and the following Table 1, and then crushed twice to prepare seasoning rice cake base. The seasoning rice cake base was increased for 10 minutes and then molded into a rice cake soup shape and dried at 5 ° C. for 30 hours to make rice cake soup (Examples 1 to 6).
Experimental Example 1
The rice cake soup was made from the rice cake soup of Examples 1 to 6, and rice cake soup was also made in the same manner using a commercial rice cake soup (Comparative Example 1). Examples 1 to 6 and Comparative Example 1 were used for the sensory test. The panel included 40 men and women aged 8 to 35 years and examined taste, color, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no. , 1 point-I hate it very much.
As a result, with respect to 100 parts by weight of the rice powder, the basic seasoning was added in 5 to 25 parts by weight of both the taste and flavor was good, especially 8 to 21 parts by weight was better (Table 2).
<Examples 7 to 14>
After preparing the seasoning rice cake base with the composition of the rice powder and basic seasoning of Example 5, the sensory test result was good in Experimental Example 1, and then it was formed into a rice cake rice cake shape and dried at 5 ° C. or room temperature for 15 hours. Rice cakes were prepared (Examples 7-14).
Experimental Example 2
Tteokbokki was made using the tteokbokki rice cake (Examples 7 to 14). In addition, the purchase of a commercial rice cake tteokbokki was made in the same way (Comparative Example 2). Examples 7 to 14 and Comparative Example 1 were used for the sensory test. The panel included 40 men and women aged 8 to 35 years and examined taste, shape, and aroma on a five-point scale: five points-very good, four points-good, three points-normal, two points-no. , 1 point-I hate it very much.
As a result, the rice cake dried at the refrigeration temperature after the increase of 15 minutes to 20 minutes had a good taste and shape, and there was no significant difference in the aroma. In case of 40-minute increase, there was a tendency to spread the shape slightly, and in the case of rice cake dried at room temperature, there was an opinion that the surface of rice cake was hard (Table 4). Therefore, it is preferable to increase the steam at 20 minutes or less to maintain the shape without spreading the rice cake, and drying at the refrigerating temperature after the steaming has been found to be advantageous in maintaining the moistness and chewyness of the rice cake.
Seasoned rice cake prepared by the seasoning rice cake manufacturing method of the present invention is soaked in rich and rich taste, not only convenient when cooking, children can eat without anxiety, such as anchovy, mussels, and also useful as a nutritious snack.
Claims (8)
2) draining excess water from the soaked rice;
3) first milling the rice to prepare rice powder;
4) adding a basic seasoning, including anchovy, mussels, onions and mushrooms to the primary milled rice powder;
5) preparing a seasoning rice cake base by mixing the rice powder and the basic seasoning added thereto with a second pulverizer and mixing using a stirrer;
6) increasing the seasoning rice cake base;
7) forming the cooked seasoned rice cake base; and
8) A seasoning rice cake manufacturing method comprising the step of drying the molded rice cake.
Basic seasoning of step 4) is anchovy, mussels, onions and mushrooms production method of seasoning rice cakes, characterized in that it comprises a mass ratio of 1: 1 to 2: 1 to 3: 0.5 to 1.
Step 4) is a method for producing seasoning rice cake, characterized in that for adding 5 to 25 parts by weight of the basic spices with respect to 100 parts by weight of the rice powder.
Step 6) is the seasoning rice cake manufacturing method characterized in that the steam for 5 to 15 minutes.
The step 8) is the seasoning rice cake manufacturing method characterized in that the drying for 10 to 48 hours at the refrigeration temperature.
Step 8) is a method for producing seasoned rice cake characterized in that the drying at a refrigeration temperature of 3 ~ 7 ℃.
The step 4) is a method of producing seasoned rice cakes, characterized in that the addition of the seasoning selected from the group consisting of beef concentrate, beef bone concentrate, curry powder, shellfish powder, North Korean powder, pork cutlet powder, whole milk powder, cheese and fish paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100104253A KR20120042534A (en) | 2010-10-25 | 2010-10-25 | Method for preparation of rice cake soup and tteokbokki which include seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020100104253A KR20120042534A (en) | 2010-10-25 | 2010-10-25 | Method for preparation of rice cake soup and tteokbokki which include seasoning |
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| Publication Number | Publication Date |
|---|---|
| KR20120042534A true KR20120042534A (en) | 2012-05-03 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1020100104253A KR20120042534A (en) | 2010-10-25 | 2010-10-25 | Method for preparation of rice cake soup and tteokbokki which include seasoning |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222845A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Making method for puffer fish-containing traditional Chinese rice pudding |
-
2010
- 2010-10-25 KR KR1020100104253A patent/KR20120042534A/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222845A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Making method for puffer fish-containing traditional Chinese rice pudding |
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