KR20140052495A - Method for producing sauce for ddugboggi and sauce for ddugboggi produced by same method - Google Patents

Method for producing sauce for ddugboggi and sauce for ddugboggi produced by same method Download PDF

Info

Publication number
KR20140052495A
KR20140052495A KR1020120118627A KR20120118627A KR20140052495A KR 20140052495 A KR20140052495 A KR 20140052495A KR 1020120118627 A KR1020120118627 A KR 1020120118627A KR 20120118627 A KR20120118627 A KR 20120118627A KR 20140052495 A KR20140052495 A KR 20140052495A
Authority
KR
South Korea
Prior art keywords
sauce
red pepper
prepared
tteokbokki
powder
Prior art date
Application number
KR1020120118627A
Other languages
Korean (ko)
Other versions
KR101399279B1 (en
Inventor
허주희
조승화
최윤경
정도연
김관중
이은실
조성호
Original Assignee
재단법인 발효미생물산업진흥원
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 재단법인 발효미생물산업진흥원 filed Critical 재단법인 발효미생물산업진흥원
Priority to KR1020120118627A priority Critical patent/KR101399279B1/en
Publication of KR20140052495A publication Critical patent/KR20140052495A/en
Application granted granted Critical
Publication of KR101399279B1 publication Critical patent/KR101399279B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Landscapes

  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The present invention relates to a preparation method for a sauce for Tteokbbokki and a sauce for Tteokbbokki prepared thereby. The preparation method for a sauce for Tteokbbokki comprises the steps of: (a) putting and boiling kelp and anchovies in water to make broth; (b) putting refined water to wheat flour, kneading dough, boiling the dough, fermenting the boiled dough with Meju(fermented soybean) powder, and mixing red pepper powder, salt, grain syrup and alcohol to the fermented dough to make red pepper paste; and (c) mixing the broth made in the step (a) and the red pepper paste made in the step (b) with sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup, followed by aging.

Description

떡볶이용 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 소스{Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method}TECHNICAL FIELD [0001] The present invention relates to a sauce for tteokbokki sauce and a sauce for tteokbokki prepared by the above method.

본 발명은 (a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (b) 밀가루에 정제수를 넣고 반죽한 반죽물을 익히고, 메줏가루를 넣고 삭힌 후, 여기에 고춧가루, 소금, 조청 및 주정을 혼합하여 고추장을 제조하는 단계; (c) 설탕, 토마토 페이스트, 고춧가루, 케첩, 사과즙, 양파즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 고추장을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 소스의 제조방법 및 상기 방법으로 제조된 떡볶이용 소스에 관한 것이다.(A) preparing seaweed by boiling seaweed and anchovy in water; (b) adding purified water to wheat flour, kneading the dough, kneading the fermented flour, mixing red pepper powder, salt, seasoning and alcohol to prepare a red pepper paste; (c) mixing the sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup with the prepared soup stock of step (a) and the prepared kochujang of step (b) And a sauce for tteokbokki prepared by the above method.

떡볶이는 떡을 주재료로 하는 한국 요리의 하나로서 이의 사전적 의미는 쇠고기와 다진 양념을 볶다가 일정한 길이로 잘라놓은 흰떡을 넣고 골고루 버무려서 흰떡에 고기 간이 완전히 배게 되면, 파, 미나리, 당근, 양파 등의 재료를 떡 길이로 썰어 참기름에 볶아서 함께 넣고 간을 맞추어낸 요리의 일종이다.Tteokbokki is one of the Korean dishes whose main ingredients are rice cakes. Its preliminary meaning is to fry beef and chopped sauce and put white cakes which have been cut in a certain length. When the meat is completely cooked on white cakes, It is a type of dish that is prepared by slicing raw materials of rice with sesame oil and putting them together.

그러나 현재 떡볶이라고 하면 소정의 지름을 가지면서 일정한 길이로 절단한 떡에 물, 고추장 소스 및 물엿을 첨가하고 가열하여 고추장 같은 색을 지닌 점성의 액체를 함유한 떡 볶음을 나타내고 있다.However, currently, rice cake is a rice cake with a predetermined diameter and added with water, kochujang sauce and starch syrup to a rice cake cut into a certain length, and heating to produce a rice cake containing a viscous liquid having a color such as red pepper paste.

떡볶이는 고추장 소스에 의해 매운맛을 가지게 되어 우리나라 사람들의 입맛에 맞으며, 특히 가격이 저렴해서 청소년들이나 주머니 사정이 넉넉하지 않은 사람들이 간식이나 식사대용으로 섭취하고 있다. 요즈음에는 떡볶이에 여러 가지 부재료를 첨가하여 다양한 떡볶이가 있으며, 떡볶이 전문점이 나타날 정도로 많은 사람들에게 인기를 끌고 있다. 부재료를 첨가한 떡볶이의 일예로서 라면사리를 함유한 라면 떡볶이, 잡채면을 넣은 잡채 떡볶이, 오징어 등의 해물을 넣은 해물 떡볶이 등의 퓨전 떡볶이가 유행하고 있다.Tteokbokki is made with hot pepper sauce, and it suits the tastes of people in Korea. Especially, it is inexpensive because it is consumed by teenagers and people who do not have enough pouches for snacks and meals. Nowadays, there are various tteokbokki with various ingredients added to tteokbokki, and it is popular with many people so that the tteokbokki specialty store appears. As an example of tteokbokki with added ingredients, fusion tteokbokki such as ramen noodle soup with ramy noodle, sougee soup with soup noodle and seafood soup with seafood such as squid is popular.

떡볶이에서 가장 중요한 요소는 주재료인 떡볶이 떡과 떡볶이의 맛을 내는 고추장 소스이다. 특히 고추장 소스에 첨가되는 재료의 성분 및 함량이나 고추장 소스의 가공은 떡볶이집의 노하우(know-how)로서 외부에 노출을 꺼리고 있는 실정이다.The most important element in tteokbokki is the hot pepper sauce that tastes the main ingredients tteokbokyi bread and tteokbokki. Especially, the ingredients and content of the ingredients added to the kochujang sauce and the processing of the kochujang sauce are the know-how of the rice cake house and are reluctant to be exposed to the outside.

떡볶이는 청소년들이 주로 섭취하고 있는 간식의 하나이지만 떡볶이 떡은 통상적으로 탄수화물이 주로 함유되어 있는 곡물가루를 주재료로 하여 제조되고 있어 성장기의 청소년들에게 필요한 기타 다른 영양성분이 부족한 실정이다. 또한 떡볶이 제조시 사용되는 고추장 소스는 떡볶이의 매운맛과 독특한 향미만을 제공할 뿐 떡볶이 떡과 마찬가지로 성장기의 청소년들에게 필요한 영양성분이 부족하다. 또한, 시판되는 떡볶이 소스는 화학조미료를 과다 사용하여 상큼한 맛이 없이 느끼하고 건강에도 좋지 않은 문제가 있다.Tteokbokki is one of the snacks mainly consumed by the youth. However, the tteokboki rice cake is usually made of cereal flour containing mainly carbohydrate as a main ingredient, and thus it lacks other nutritional ingredients required for adolescents during the growing period. In addition, the hot pepper sauce used in the preparation of tteokbokki only provides the spicy flavor and unique flavor of tteokbokki, but it lacks the necessary nutritional ingredients for growing youth as well as tteokboki rice cakes. Also, commercially available tteokbokki sauce has a problem that it is not good for health because it uses a chemical seasoning excessively and feels fresh taste.

한국등록특허 제0512206호에는 떡볶이 조리용 양념 조성물이 개시되어 있으나, 본 발명의 떡볶이용 소스의 제조방법과는 상이하다.Korean Patent Registration No. 0512206 discloses a seasoning composition for cooking topped with tteokbokki, but is different from the method for producing a tteokbokki sauce of the present invention.

본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 나트륨 함량은 적고 영양성분은 강화되면서 기호도가 증진된 떡볶이용 소스를 제조하기 위해, 소스 제조과정에서 재료의 선정, 배합비 및 제조조건 등을 최적화하여 나트륨 함량이 적고 비타민 및 베타카로틴 등의 미량영양성분이 증진되면서 소비자들의 기호도에 적합할 뿐만 아니라, 제조공정의 간소화로 시간 및 비용을 절감할 수 있는 떡볶이용 소스의 제조방법을 제공하는 데 있다.It is an object of the present invention to provide a sauce for a tteokbokki having a reduced sodium content and enhanced nutritional content and having a favorable taste, Conditions and the like, so that the sodium content is low and the trace nutrients such as vitamin and beta carotene are promoted, which is suitable for consumers' preference, and the time and cost can be reduced by simplifying the manufacturing process. .

상기 과제를 해결하기 위해, 본 발명은 (a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계; (b) 밀가루에 정제수를 넣고 반죽한 반죽물을 익히고, 메줏가루를 넣고 삭힌 후, 여기에 고춧가루, 소금, 조청 및 주정을 혼합하여 고추장을 제조하는 단계; (c) 설탕, 토마토 페이스트, 고춧가루, 케첩, 사과즙, 양파즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 고추장을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 소스의 제조방법을 제공한다.In order to solve the above-mentioned problems, the present invention provides a method for producing a fish paste comprising the steps of: (a) preparing seaweed by boiling seaweed and anchovy in water; (b) adding purified water to wheat flour, kneading the dough, kneading the fermented flour, mixing red pepper powder, salt, seasoning and alcohol to prepare a red pepper paste; (c) mixing the sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup with the prepared soup stock of step (a) and the prepared kochujang of step (b) And a method for producing the sauce for tteokbokki.

본 발명은 또한, 상기 방법으로 제조된 떡볶이용 소스를 제공한다.The present invention also provides a sauce for tteokbokki prepared by the above method.

본 발명의 떡볶이용 소스는 화학조미료를 전혀 사용하지 않고 천연재료만 사용하여 맛이 산뜻하고 깔끔하면서 너무 맵거나 짜지 않아 어린이들을 비롯한 청소년, 노인, 외국인 등의 다양한 소비자들의 기호도에 적합하다. 또한, 시판되는 떡볶이용 소스에 비해 나트륨 함량이 적고 비타민 및 베타카로틴 등의 미량영양성분을 많이 함유하고 있어 영양성이 높고, 또한, 제조공정의 간소화로 시간 및 비용을 절감할 수 있어 대량급식용으로도 적합한 떡볶이용 소스를 제공할 수 있다.The sauce for tteokbokki of the present invention does not use chemical seasoning at all, but uses only natural ingredients. The taste is neat and neat, and it is not too spicy or squeezed, so it is suitable for various customers such as children, elderly people, foreigners including children. In addition, it has lower sodium content than commercially available tteokbokki sauce and contains a lot of trace nutritional components such as vitamin and beta carotene, so it is highly nutritious and can save time and cost by simplifying the manufacturing process, Can also be provided.

도 1은 본 발명의 떡볶이용 소스의 제조공정을 도식화한 것이다.FIG. 1 is a diagram illustrating a manufacturing process of a tinpokki sauce according to the present invention.

본 발명의 목적을 달성하기 위하여, 본 발명은 In order to achieve the object of the present invention,

(a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계;(a) preparing seaweed by boiling seaweed and anchovy in water;

(b) 밀가루에 정제수를 넣고 반죽한 반죽물을 익히고, 메줏가루를 넣고 삭힌 후, 여기에 고춧가루, 소금, 조청 및 주정을 혼합하여 고추장을 제조하는 단계;(b) adding purified water to wheat flour, kneading the dough, kneading the fermented flour, mixing red pepper powder, salt, seasoning and alcohol to prepare a red pepper paste;

(c) 설탕, 토마토 페이스트, 고춧가루, 케첩, 사과즙, 양파즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 고추장을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 소스의 제조방법을 제공한다.(c) mixing the sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup with the prepared soup stock of step (a) and the prepared kochujang of step (b) And a method for producing the sauce for tteokbokki.

본 발명의 떡볶이용 소스의 제조방법에서, 상기 (a)단계의 육수는 바람직하게는 다시마 8~12 g 및 멸치 8~12 g을 물 800~1200 mL에 넣고 15~25분간 끓여 제조할 수 있으며, 더욱 바람직하게는 다시마 10 g 및 멸치 10 g을 물 1000 mL에 넣고 20분간 끓여 제조할 수 있다. 상기 방법으로 제조된 육수를 떡볶이용 소스 제조 시 첨가할 경우 일반적인 물을 첨가하여 제조하는 것에 비해 소스의 감칠맛과 깊은맛을 증진시킬 수 있었다. 다시마 및 멸치의 첨가량이 상기 범위를 초과하는 경우 육수가 짜고 비린 맛이 날 수 있으며, 다시마 및 멸치의 첨가량이 상기 범위 미만일 경우 육수를 첨가하는 효과가 미미한 문제가 있다.In the method for producing a tteokbokki sauce of the present invention, the broth of step (a) may be prepared by boiling for 8 to 12 g of kelp and 8 to 12 g of anchovy in 800 to 1200 mL of water for 15 to 25 minutes , More preferably 10 g of kelp and 10 g of anchovy are placed in 1000 mL of water and boiled for 20 minutes. When the broth prepared by the above method was added during the preparation of the sauce for tteokbokki, it was possible to enhance the richness and deep taste of the sauce as compared with the case of adding the general water. If the added amount of kelp and anchovy exceeds the above range, the broth may be salty and salty, and if the added amount of kelp and anchovy is less than the above range, the effect of adding broth is insignificant.

또한, 본 발명의 떡볶이용 소스의 제조방법에서, 상기 (b)단계의 고추장은 밀가루 64~72 g에 정제수 50~56 mL를 넣고 반죽한 반죽물을 익히고, 메줏가루 5~7 g을 넣고 55~65℃에서 삭힌 후, 여기에 고춧가루 22~26 g, 소금 14~18 g, 조청 26~32 g 및 주정 3~5 mL를 혼합하여 제조할 수 있으며, 더욱 바람직하게는 밀가루 68 g에 정제수 53.2 mL를 넣고 반죽한 반죽물을 익히고, 메줏가루 6 g을 넣고 60℃에서 삭힌 후, 여기에 고춧가루 24 g, 소금 16 g, 조청 28.8 g 및 주정 4 mL를 혼합하여 제조할 수 있다. 상기 방법으로 제조된 고추장은 일반 공장에서 만들어내는 고추장에 비해 영양성분을 다량 함유하면서 짜거나 텁텁한 맛을 내지 않아 떡볶이용 소스 제조 시 깔끔하고 산뜻한 맛을 부여할 수 있다.In addition, in the method for producing a tteokbokki sauce according to the present invention, in the step (b), the mixture is prepared by adding 50 to 56 mL of purified water to 64 to 72 g of flour, kneading the kneaded dough, The mixture can be prepared by blending 22 to 26 g of red pepper powder, 14 to 18 g of salt, 26 to 32 g of crude white powder and 3 to 5 mL of alcohol, more preferably, to 68 g of flour, purified water 53.2 mL, and kneaded dough is kneaded. 6 g of fermented soybean flour is added, and the flour is poured at 60 ° C., followed by blending 24 g of red pepper powder, 16 g of salt, 28.8 g of crude fat and 4 mL of alcohol. The prepared kochujang contains a large amount of nutrients compared to the kojukjang produced in a general factory, and does not give a sour taste or a thick taste, so that it is possible to impart a neat and refreshing taste to the preparation of a sauce for tengokki.

또한, 본 발명의 떡볶이용 소스의 제조방법에서, 상기 (c)단계는 바람직하게는 설탕 8~12 g, 토마토 페이스트 16~24 g, 고춧가루 3~5 g, 케첩 16~24 g, 사과즙 6~8 g, 양파즙 8~12 g 및 물엿 55~65 g과 상기 (a)단계의 제조된 육수 120~140 mL 및 상기 (b)단계의 제조된 고추장 160~240 g을 혼합한 후 8~12℃에서 20~28시간 동안 숙성시킬 수 있으며, 더욱 바람직하게는 설탕 10 g, 토마토 페이스트 20 g, 고춧가루 4 g, 케첩 20 g, 사과즙 7 g, 양파즙 10 g 및 물엿 60 g과 상기 (a)단계의 제조된 육수 130 mL 및 상기 (b)단계의 제조된 고추장 200 g을 혼합한 후 10℃에서 24시간 동안 숙성시킬 수 있다. 상기 재료 및 함량으로 배합된 떡볶이용 소스로 떡볶이를 제조하는 것이 다른 배합비로 제조된 떡볶이용 소스에 비해 텁텁한 맛이 없고 뒷맛이 깔끔하면서 건강에도 유익할 뿐만 아니라, 매운맛, 단맛 및 감칠맛이 잘 조화되어 풍미가 우수하여 기호도가 증진된 떡볶이로 제조할 수 있었다. 또한, 재료들을 단순히 혼합하지 않고 상기와 같은 조건에서 숙성시키는 과정을 통해 재료들의 맛이 조화를 이루고 더욱더 깊은맛을 낼 수 있었다.In step (c) of the present invention, the step (c) is preferably carried out by mixing 8-12 g of sugar, 16-24 g of tomato paste, 3-5 g of red pepper powder, 16-24 g of ketchup, 8 to 12 g of onion juice, 55 to 65 g of starch syrup, 120 to 140 mL of the prepared broth water of step (a), and 160 to 240 g of the prepared kochujang prepared in step (b) Preferably 20 g of sugar, 20 g of tomato paste, 4 g of red pepper powder, 20 g of ketchup, 7 g of apple juice, 10 g of onion juice and 60 g of starch syrup, 130 mL of the prepared broth and 200 g of the prepared red pepper paste of step (b) may be mixed and aged at 10 DEG C for 24 hours. As compared with the sauce for tteokbokki prepared with other ingredients, the preparation of tteokbokki as a sauce for tteokbokki blended with the above materials and contents is not only a tasty taste but also a clean aftertaste and good for health as well as harmony of spicy taste, sweetness and richness Tteokbokki, which had better flavor and improved taste. In addition, through the process of aging under the above conditions without simply mixing the ingredients, the taste of the ingredients can be harmonized and the taste can be further enhanced.

또한, 본 발명의 떡볶이용 소스의 제조방법에서, 상기 (c)단계의 양파즙 또는 사과즙은 양파 또는 사과를 믹서기로 갈아 제조할 수 있고, 상기 토마토 페이스트는 토마토를 끓여 농축시킨 형태로 제조할 수 있으나, 이에 제한되지 않는다.In addition, in the method for producing a tin-rooky sauce according to the present invention, the onion juice or apple juice of the step (c) may be prepared by blending an onion or an apple with a blender and the tomato paste may be prepared by boiling and concentrating tomato But is not limited thereto.

본 발명은 또한, 상기 방법으로 제조된 떡볶이용 소스를 제공한다.
The present invention also provides a sauce for tteokbokki prepared by the above method.

이하, 본 발명의 실시예를 들어 상세히 설명한다. 단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.

제조예Manufacturing example 1: 떡볶이용 소스의 제조 1: Preparation of sauce for tteokbokki

(a) 다시마 10 g 및 멸치 10 g을 물 1000 mL에 넣고 20분간 끓여 육수를 제조하였다.(a) 10 g of kelp and 10 g of anchovy were added to 1000 mL of water and boiled for 20 minutes to prepare broth.

(b) 밀가루(우리밀) 68 g에 정제수 53.2 mL를 넣고 반죽한 반죽물을 익히고, 메줏가루 6 g을 넣고 60℃에서 삭힌 후, 여기에 고춧가루 24 g, 천일염 16 g, 조청 28.8 g 및 주정 4 mL를 혼합하여 전통고추장을 제조하였다(표 1).(b) 53.2 mL of purified water was added to 68 g of wheat flour, and the kneaded dough was kneaded. Then, 6 g of the koji powder was added thereto and the mixture was kneaded at 60 캜. Then, 24 g of red pepper powder, 16 g of sun salt, mL were mixed to prepare a traditional kochujang (Table 1).

(c) 설탕 10 g, 토마토 페이스트 20 g, 고춧가루 4 g, 케첩 20 g, 사과즙 7 g, 양파즙 10 g 및 물엿 60 g과 상기 (a)단계의 제조된 육수 130 mL 및 상기 (b)단계의 제조된 고추장 200 g을 혼합한 후 8~12℃에서 20~28시간 동안 숙성시켰다(표 2 및 도 1).(c) 10 g of sugar, 20 g of tomato paste, 4 g of red pepper powder, 20 g of ketchup, 7 g of apple juice, 10 g of onion juice and 60 g of syrup and 130 mL of the prepared broth water of step (a) 200 g of the prepared kochujang were mixed and aged at 8 to 12 ° C for 20 to 28 hours (Table 2 and Fig. 1).

전통고추장 배합비Traditional hot pepper paste mixture 재료명Name of material 배합량Amount of blending 배합비(%)Formulation ratio (%) 우리밀Domestic 68 g68 g 3434 고춧가루chili powder 24 g24 g 1212 천일염Sun salt 16 g16 g 88 조청Chochung 28.8 g28.8 g 14.414.4 메줏가루Macaroni powder 6 g6 g 33 주정spirits 4 mL4 mL 22 정제수Purified water 53.2 mL53.2 mL 26.626.6

떡볶이용 소스 배합비Sauce for rice cake soup 원료명Raw material name 배합량Amount of blending 배합비(%)Formulation ratio (%) 전통고추장Traditional red pepper paste 200 g200 g 43.38443.384 설탕Sugar 10 g10 g 2.1692.169 토마토 페이스트Tomato paste 20 g20 g 4.3384.338 고춧가루chili powder 4 g4 g 0.8680.868 케첩ketchup 20 g20 g 4.3384.338 사과즙Apple juice 7 g7 g 1.5181.518 양파즙Onion juice 10 g 10 g 2.1692.169 육수(다시마, 멸치)Broth (kelp, anchovy) 130 mL130 mL 28.228.2 물엿corn syrup 60 g60 g 13.01513.015

실시예Example 1: 본 발명 떡볶이용 소스의 영양성분 1: Nutritional composition of the present invention for rice cakes

본 발명의 방법으로 제조된 떡볶이용 소스와 시판되는 떡볶이용 소스의 영양성분을 비교한 결과는 표 3과 같다.Table 3 shows the results of comparing the nutritional components of the tteokbokki sauce prepared by the method of the present invention and the commercially available tnokbokki sauce.

떡볶이용 소스의 영양성분Nutritional component of sauce for tteokbokki 항목Item 시판(A)Marketed (A) 본 발명의 떡볶이용 소스(제조예 1)The source of tie roots of the present invention (Preparation Example 1) 단백질protein 1.82 g1.82 g 3.35 g3.35 g 나트륨salt 940.40 mg940.40 mg 914.33 mg914.33 mg 비타민 B2(mg/100 g)Vitamin B2 (mg / 100 g) 불검출Non-detection 0.09930.0993 비타민 C(mg/100 g)Vitamin C (mg / 100 g) 1.41611.4161 1.86431.8643 베타카로틴(mg/100 g)Beta carotene (mg / 100 g) 1509.861509.86 1655.971655.97

그 결과, 시판되는 떡볶이용 소스에 비해 본 발명의 떡볶이용 소스는 단백질 함량이 높은 반면, 나트륨 함량은 낮게 나타났다. 또한, 시판되는 떡볶이용 소스에 비해 본 발명의 떡볶이용 소스는 비타민 B2, 비타민 C 및 베타카로틴 함량이 높은 함량을 나타내어, 영양성분을 다량 함유하고 있는 것을 확인할 수 있었다.
As a result, the sauce for tteokbokki of the present invention had higher protein content and lower sodium content than commercially available tteokbokki sauce. In addition, the sauce for tinpokki of the present invention had a higher content of vitamin B2, vitamin C and beta-carotene than the commercially available tteokbokki sauce, and it was confirmed that the sauce for tteokbokki contained a large amount of nutrients.

실시예Example 2: 관능평가 2: Sensory evaluation

제조예 1의 방법으로 제조된 떡볶이용 소스와 시판되는 떡볶이용 소스(비교예 1), 상기 제조예 1의 방법으로 제조하되 배합비를 달리하여 제조된 떡볶이용 소스(비교예 2 및 3)에 대하여 관능검사를 실시하여 평가하였다. 떡볶이 제조방법은 떡볶이용 소스와 떡을 프라이팬에 넣고, 끓이기 시작하면 파를 썰어 넣고 약 10분간 조리하였다. 관능검사는 초등학생 150명을 대상으로 실시하였으며, 기호도를 구분하여 1점 매우 나쁘다, 2점 나쁘다, 3점 보통이다, 4점 좋다, 5점 매우 좋음으로 나타나는 5점 기호척도법을 사용하였다. 하기 표 4는 비교예 2 및 3의 배합비를 나타낸 것이며, 표 5는 관능검사 결과를 평균하여 나타낸 것이다.(Comparative Example 1), a commercially available tteokbokki sauce (Comparative Example 1) prepared by the method of Production Example 1, and a commercially available tteokbokki sauce (Comparative Examples 2 and 3) prepared by the method of Preparation Example 1, Sensory evaluation was carried out and evaluated. For the preparation of tteokbokki, sauce for tteokbokki and rice cake were put into a frying pan, and when boiling was started, the wings were sliced and cooked for about 10 minutes. The sensory test was conducted on 150 elementary school students and the 5 point symbol scale method was used to classify the preference score as 1 point very bad, 2 points worse, 3 points normal, 4 points good and 5 points very good. Table 4 shows the blending ratios of Comparative Examples 2 and 3, and Table 5 shows the average of sensory test results.

비교예 2 및 3의 배합비The blending ratio of Comparative Examples 2 and 3 재료material 비교예 2Comparative Example 2 비교예 3Comparative Example 3 배합량Amount of blending 배합비(%)Formulation ratio (%) 배합량Amount of blending 배합비(%)Formulation ratio (%) 전통고추장Traditional red pepper paste 220 g220 g 41.1641.16 200 g200 g 61.16261.162 설탕Sugar 15 g15 g 2.8062.806 -- -- 물엿corn syrup 130 g130 g 24.32224.322 -- -- 미나리엑기스Parsley extract -- -- 40 mL40 mL 12.23212.232 토마토 페이스트Tomato paste -- -- 10 g10 g 3.0583.058 고춧가루chili powder 16 g16 g 2.9932.993 4 g4 g 1.2231.223 육수gravy 15 mL15 mL 2.8062.806 -- -- water 130 mL130 mL 24.32224.322 55 mL55 mL 16.8216.82 사과즙Apple juice 3.5 g3.5 g 0.6550.655 8 g8 g 2.4462.446 양파즙Onion juice 5 g5 g 0.9350.935 10 g10 g 3.0583.058

관능평가Sensory evaluation 제조예 1Production Example 1 비교예 1Comparative Example 1 비교예 2Comparative Example 2 비교예 3Comparative Example 3 기호도Likelihood 4.114.11 3.683.68 2.792.79 3.373.37

그 결과 본 발명의 제조예 1의 방법으로 제조된 떡볶이용 소스를 이용한 떡볶이가 다른 배합비로 제조된 떡볶이용 소스 및 시판되는 떡볶이용 소스를 이용한 떡볶이에 비해 4점대의 높은 기호도를 나타내었다.As a result, the tteokbokki using the tteokbokki sauce prepared according to the method of Production Example 1 of the present invention showed a higher preference of 4 points than the tteokbokki sauce prepared with different blend ratio and the commercially available tteokbokki sauce.

Claims (3)

(a) 다시마 및 멸치를 물에 넣고 끓여 육수를 제조하는 단계;
(b) 밀가루에 정제수를 넣고 반죽한 반죽물을 익히고, 메줏가루를 넣고 삭힌 후, 여기에 고춧가루, 소금, 조청 및 주정을 혼합하여 고추장을 제조하는 단계; 및
(c) 설탕, 토마토 페이스트, 고춧가루, 케첩, 사과즙, 양파즙 및 물엿과 상기 (a)단계의 제조된 육수 및 상기 (b)단계의 제조된 고추장을 혼합한 후 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 소스의 제조방법.
(a) preparing seaweed by boiling seaweed and anchovy in water;
(b) adding purified water to wheat flour, kneading the dough, kneading the fermented flour, mixing red pepper powder, salt, seasoning and alcohol to prepare a red pepper paste; And
(c) mixing the sugar, tomato paste, red pepper powder, ketchup, apple juice, onion juice and starch syrup with the prepared soup stock of step (a) and the prepared kochujang of step (b) ≪ RTI ID = 0.0 > 1, < / RTI >
제1항에 있어서,
(a) 다시마 8~12 g 및 멸치 8~12 g을 물 800~1200 mL에 넣고 15~25분간 끓여 육수를 제조하는 단계;
(b) 밀가루 64~72 g에 정제수 50~56 mL를 넣고 반죽한 반죽물을 익히고, 메줏가루 5~7 g을 넣고 55~65℃에서 삭힌 후, 여기에 고춧가루 22~26 g, 소금 14~18 g, 조청 26~32 g 및 주정 3~5 mL를 혼합하여 고추장을 제조하는 단계; 및
(c) 설탕 8~12 g, 토마토 페이스트 16~24 g, 고춧가루 3~5 g, 케첩 16~24 g, 사과즙 6~8 g, 양파즙 8~12 g 및 물엿 55~65 g과 상기 (a)단계의 제조된 육수 120~140 mL 및 상기 (b)단계의 제조된 고추장 160~240 g을 혼합한 후 8~12℃에서 20~28시간 동안 숙성시키는 단계를 포함하여 제조하는 것을 특징으로 하는 떡볶이용 소스의 제조방법.
The method according to claim 1,
(a) 8 to 12 g of kelp and 8 to 12 g of anchovy are added to 800 to 1200 mL of water and boiled for 15 to 25 minutes to prepare broth;
(b) Add 50 ~ 56 mL of purified water to 64 ~ 72 g of wheat flour, knead the kneaded dough, add 5 ~ 7 g of fermentation powder, cut at 55 ~ 65 ℃, add 22 ~ 26 g of red pepper powder, 18 g, 26 ~ 32 g of ocher, and 3-5 mL of alcohol to prepare a red pepper paste; And
(c) A mixture of 8 to 12 g of sugar, 16 to 24 g of tomato paste, 3 to 5 g of red pepper powder, 16 to 24 g of ketchup, 6 to 8 g of apple juice, 8 to 12 g of onion juice and 55 to 65 g of starch syrup, ) Of 120 to 140 mL of the prepared broth and 160 to 240 g of the prepared kochujang prepared in the step (b), followed by aging at 8 to 12 DEG C for 20 to 28 hours. A method for producing a sauce for tteokbokki.
제1항 또는 제2항의 방법에 의해 제조된 떡볶이용 소스.A source for tteokbokki prepared by the method of claim 1 or 2.
KR1020120118627A 2012-10-24 2012-10-24 Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method KR101399279B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120118627A KR101399279B1 (en) 2012-10-24 2012-10-24 Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120118627A KR101399279B1 (en) 2012-10-24 2012-10-24 Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method

Publications (2)

Publication Number Publication Date
KR20140052495A true KR20140052495A (en) 2014-05-07
KR101399279B1 KR101399279B1 (en) 2014-05-27

Family

ID=50885725

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120118627A KR101399279B1 (en) 2012-10-24 2012-10-24 Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method

Country Status (1)

Country Link
KR (1) KR101399279B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108703349A (en) * 2018-06-04 2018-10-26 四川川麻人家食品开发有限公司 Vinegar-pepper juice and preparation method thereof
KR20190047932A (en) * 2017-10-30 2019-05-09 이현경 Source composition for rice cake and manufacturing method for the same
KR20230015581A (en) * 2021-07-23 2023-01-31 주식회사 희스토리푸드 Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101795683B1 (en) 2015-09-08 2017-11-09 농업회사법인 서림농장 주식회사 Method for manufacturing tteokbokki souce and tteokbokki souce manufactured by the same
KR102022777B1 (en) 2017-10-30 2019-09-18 이현경 Manufacturing method of source composition for rice cake
KR20200062941A (en) 2018-11-27 2020-06-04 이원일 Simple powdery sauce for teok-bokki and its preparation method
KR20210000928A (en) 2019-06-26 2021-01-06 양주희 A multipurpose source containing probiotic lactic acid bacteria
KR102539280B1 (en) 2022-10-27 2023-06-02 양동규 Composition for A rice cake sauce containging stevia

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369617B1 (en) * 2000-04-14 2003-02-05 한국식품개발연구원 Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang
KR20030011137A (en) * 2003-01-11 2003-02-06 박선희 Method for manufacturing multi-functional sauce for pizza and chicken using herbal medicines and fruits
KR100538824B1 (en) * 2004-03-11 2005-12-26 김경희 Teokbokki sauce and it's compounding method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20190047932A (en) * 2017-10-30 2019-05-09 이현경 Source composition for rice cake and manufacturing method for the same
CN108703349A (en) * 2018-06-04 2018-10-26 四川川麻人家食品开发有限公司 Vinegar-pepper juice and preparation method thereof
KR20230015581A (en) * 2021-07-23 2023-01-31 주식회사 희스토리푸드 Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it

Also Published As

Publication number Publication date
KR101399279B1 (en) 2014-05-27

Similar Documents

Publication Publication Date Title
KR101399279B1 (en) Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method
CN103907873B (en) Delicate flavour sauce and preparation method thereof
KR101399278B1 (en) Hot pepper paste sauce using fermented wild plants
KR100538824B1 (en) Teokbokki sauce and it's compounding method
KR101450010B1 (en) DDUGBOGGI sauce using traditional soy sauce and production method thereof
CN104886519A (en) Spicy sauce for salads as well as preparation technology of spicy sauce
KR101991330B1 (en) Method for producing hot pepper paste seasoning sauce and hot pepper paste seasoning sauce produced by the same method
KR20070002768A (en) Seasoning of wasabia wasabi matsum and manufacturing method for pickle and salad dressing thereof
CN105475948B (en) A kind of flavor baste and its production method
KR20170029968A (en) Method for manufacturing tteokbokki souce and tteokbokki souce manufactured by the same
KR20150015038A (en) Method for producing ddukbokki and the ddukbokki
KR101919694B1 (en) Composition for teriyaki source with incense of live coals and process of preparation thereof
KR101243651B1 (en) The manufacturing method of gochujang sauce
KR101405167B1 (en) Wellbeing mixing sauce and manufacturing method thereof
KR101575853B1 (en) Zhajiang sauce made of rice starch and fava bean sauce and, the method thereof
KR20110005983A (en) Kimch including sweet pumpkin porridge and maunfacturing method thereof
KR100972997B1 (en) Sauce composition for cooking chicken and manufacturing method therefor
KR20160039102A (en) Kochujang using sweet potato and process for preparation thereof
KR20150089755A (en) Method of producing kicked Daebong and kicked Daebong using the same
KR102680234B1 (en) Tteokbokki sauce using baked seafood and methods of manufacturing Tteokbokki using it
KR101409546B1 (en) Method for manufacturing Bibimbab using hot pepper paste sauce for Bibimbab
KR20180014474A (en) The blowfish manufacturing method of noodle chogye
KR101633714B1 (en) Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method
KR102348923B1 (en) A manufacturing method for kimchi source and paste using apple and dry-prune pure
KR101434836B1 (en) Cold noodle containing Artemisia annua Leaf, Ramie Leaf, Cirsium japonicum and Cooking method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20170602

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20180517

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20190516

Year of fee payment: 6