KR20160046341A

KR20160046341A - The method of scorched rice cake and rice cake prepared by this scorched

Info

Publication number: KR20160046341A
Application number: KR1020140141502A
Authority: KR
Inventors: 김용우
Original assignee: 대덕대학산학협력단
Priority date: 2014-10-20
Filing date: 2014-10-20
Publication date: 2016-04-29

Abstract

The present invention relates to a process for producing Nurungji rice cake and a Nurungji tteokbok manufactured by the same, and comprises 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice on 100 parts by weight of fish meat, ; A step of mixing and crushing toppokki rice cake into the fish cake and making a mixture (step 2); Aging the mixture at a temperature of 20 to 25 DEG C for 4 to 6 minutes (step 3); Molding the aged mixture to make a rice cake topping (step 4); (Step 5) for 30 to 60 seconds at a temperature of 120 to 130 캜; 30 to 35 parts by weight of red pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar and 10 to 15 parts by weight of garlic are mixed with 100 parts by weight of onion juice and boiled for 10 to 15 minutes at a temperature of 90 to 100 DEG C A step of making a tteokbok sauce (step 6); And the fried fish
25 to 35 parts by weight of the tteokbokki sauce and 1 to 5 parts by weight of the starch are mixed with 100 parts by weight of the roasted tteokbokki rice cake and boiled at a temperature of 90 to 100 DEG C for 10 to 15 minutes to prepare a roasted tteokbokki (step 7); , And it is a technical feature that it is manufactured by including the rice cake paste which is formed so as to wrap the outer surface of the rice cake with the fish cake, so that the texture of the rice cake, which does not become soft and chewy even after long- Can be maintained.

Description

Technical Field [0001] The present invention relates to a method for preparing a rice cake rice cake,

The present invention relates to a method of manufacturing Nurungji rice cake, and to a method of manufacturing the rice nugongji rice cake using the Nurungji rice cake, which is formed by wrapping the outer surface of the rice cake with the fish cake, The present invention also relates to a method for manufacturing a rice cake rice cake which can maintain a texture that is not hard and hard to grind, and a rice cake rice cake made by the method.

Generally, tteokbokki is made by using thin and short rice cake, cabbage, onion, carrot, persimmon, hot pepper paste, soy sauce, syrup, red pepper powder, garlic, sugar and water. In recent years, tteokbokki has been developed to add nutritional ingredients such as fish cake, cheese, and ham to the middle part of the toppokki rice cake, to enhance the nutritional content of the toppokki.

Korean Patent Laid-Open No. 10-2003-0051095 (Jun. 25, 2003) discloses a method of forming a hollow portion in a central portion of rice cakes and then adding to the hollow portion of the rice cakes a product such as tuna, cheese, fruit jelly, squash, squid, ham, There is disclosed a method for producing rice cakes for tteokbokki which is filled with one or more contents of fish paste. Although the rice cake for rice cakes has an advantage of being able to produce various flavors and add nutritional ingredients, in order to sell rice cakes, it is necessary to continue heating for a long time even after the rice cakes are ripened. When heat is applied for a long time,

There is a disadvantage that the rice cake is too thick and the taste becomes tough and the rice cake cake becomes excessively gruesome. As long as the rice cake is kept in the sauce for a long time, the flour or rice flour, which is the raw material of the rice cake, gradually becomes loose and the sauce becomes like porridge, and the rice cake cake becomes excessively watery and becomes bulky and soft. The inventor of the present invention has developed a rice cake rice cake which is made by wrapping the outer surface of the rice cake with the fish cake in order to maintain the texture of the rice cake after the rice cake is ripened for a long period of time

The object of the present invention is to provide a method of preparing a rice cake using a rice cake rice cake, which is formed by wrapping the outer surface of the rice cake cake with a fish cake, in order to maintain the texture of the raw rice cake, And a method of manufacturing the same.

In order to achieve the above object, the present invention provides the following means.

The present invention relates to a method for making a fish paste by mixing 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice with respect to 100 parts by weight of fish meat (step 1); A step of mixing and crushing toppokki rice cake into the fish cake and making a mixture (step 2); Aging the mixture at a temperature of 20 to 25 DEG C for 4 to 6 minutes (step 3); Molding the aged mixture to make a rice cake topping (step 4); (Step 5) for 30 to 60 seconds at a temperature of 120 to 130 캜; 30 to 35 parts by weight of red pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar and 10 to 15 parts by weight of garlic are mixed with 100 parts by weight of onion juice and boiled for 10 to 15 minutes at a temperature of 90 to 100 DEG C A step of making a tteokbok sauce (step 6); And 25 to 35 parts by weight of the tteokbokki sauce and 1 to 5 parts by weight of the starch are mixed with 100 parts by weight of the fried noodle soup topped with rice cakes and boiled for 10 to 15 minutes at a temperature of 90 to 100 ° C to prepare a soup base rice cake ), Which is characterized in that it comprises:

The step 2 is characterized in that 65 to 75 parts by weight of rice cake cake is mixed with 100 parts by weight of the fish cake, and the mixture is made by mixing. In step 4, the toppokki rice cakes are placed inside and the outside of the toppokki rice cakes are formed by wrapping them in the fish cake.

The present invention utilizes the Nurung-ji Topokki rice cake, which is formed so as to wrap the outer surface of the Topokki rice cake with a fish cake, so that the texture can be retained without being soft and hard even if it is heated for a long time after the rice cake is ripened. In addition, there is an advantage that the tteokbokki sauce including starch is evenly applied to the fish cake which wrapped the tteokbokki rice cake.

Fig. 1 is a photograph of the rice cracker rice cake according to the present invention after frying.
FIG. 2 is a photograph of a rice cobbler according to the present invention. FIG.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail. The method for preparing Nurungji toppikki rice cake according to the present invention comprises mixing 3 to 6 parts by weight of starch with 100 parts by weight of fish meat and 3 to 6 parts by weight of ice to make a fish paste (step 1); A step of mixing and crushing toppokki rice cake into the fish cake and making a mixture (step 2); Aging the mixture at a temperature of 20 to 25 DEG C for 4 to 6 minutes (step 3); Molding the aged mixture to make a rice cake topping (step 4); (Step 5): 30 to 35 parts by weight of red pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar, 35 to 40 parts by weight of sucrose with respect to 100 parts by weight of onion juice, And 10 to 15 parts by weight of garlic are mixed and boiled for 10 to 15 minutes at a temperature of 90 to 100 DEG C to make tteokbokki sauce (step 6); And 25 to 35 parts by weight of the tteokbokki sauce and 1 to 5 parts by weight of the starch are mixed with 100 parts by weight of the fried noodle soup topped with rice cakes and boiled for 10 to 15 minutes at a temperature of 90 to 100 ° C to prepare a soup base rice cake In step 1, 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice are mixed with 100 parts by weight of fish meat to make a fish paste. The fish flesh is introduced into a crusher, and 3 to 6 parts by weight of starch and 3 to 6 parts by weight of ice are further added to 100 parts by weight of the fish flesh. The crusher was operated to crush the fish flesh and mixed with the starch and ice

The starch tangles the fish flesh and softens the fish paste dough. When the starch is mixed in an amount of less than 3 parts by weight, there is a disadvantage in that the entanglement of fish meat is weakened. When the starch is mixed in an amount of more than 6 parts by weight, the fish meat tends to be entangled too much and the softness of the fish paste is deteriorated. The starch is not particularly limited, but it is preferable to use a potato starch. Meanwhile, the fish flesh used in the present invention may be any fish flesh generally available in the market, or a combination thereof may be used. For example, you can use pollack, sea bream, cod fish, saury, and hawk. In addition, the mixing ratio of the fish flesh can be differently produced according to the flavor of the fish paste to be made. The ice is mixed to improve stickiness of the fish paste and smooth stirring. The ice is used to keep the freshness of fish flesh with cold cool air , Small size of grains remain in the dough, and when the dough is close to the topping, the ice melts and strengthens the stickiness of the dough and the topping. The pulverized

If the content of the ice is less than 3 parts by weight, the freshness maintenance effect of the fish meat is weak and the stickiness of the fish paste is weak. If the fish paste is mixed more than 6 parts by weight, the fish paste becomes too watery and the dough becomes too soft. In step 2, 65 to 75 parts by weight of rice cake cake is mixed with 100 parts by weight of the fish cake,

Is a step. In the present invention, the fish cake is more included than the rice cake cakes, and the fish cake is characterized by sufficiently covering the rice cake cakes. If the rice cake is less than 65 parts by weight, the flavor of the rice cake can not be sufficiently exhibited. If the rice cake is mixed by more than 75 parts by weight, the rice cake can not be sufficiently wrapped with the rice cake.

Woo-tteokbokki rice cake can be soft. The toppokki rice cake may be a rice cake made by steaming wheat flour, rice or other grain powder, and the form is not particularly limited and may be in the form of rice cake, rice cake soup, or tongue rice cake. Lt; / RTI > for 4 to 6 minutes. In the fish paste,

The ice grains injected in the step 1 are included, and the ice grains are closely adhered to the topping cake and gradually melted. Thus, the fish paste is easily attached to the rice cake cake. If the aging time is less than 4 minutes, there is a problem that the fish paste does not adhere well to the rice cake paste, and if it exceeds 6 minutes, the freshness of the fish paste is lowered and the taste is deteriorated. It is the stage to make rice cake with rice cake. Each of the toppokki rice cake and the fish paste is peeled off from the aged mixture to form a shape, but the shape is not particularly limited. The rice cake

The roasted rice cakes and the fish paste dough are taken out and then the fish cake is molded so as to cover the entire outer surface of the rice cakes rice cake, so that the rice cake cake is placed inside, and the outside of the rice cake cake is wrapped with the fish cake paste, Step 5 is a step of frying the rice cake rice cake at a temperature of 120 to 130 DEG C for 30 to 60 seconds. The cooking oil is put into a frying pan, and the temperature of the cooking oil is heated to 120 to 130 DEG C, and the batter is put in the cooking oil and fried for 30 to 60 seconds. Next, fry the rice cake with rice cake for 10-15 minutes.

Remove the oil. By frying in edible oil, the fish cake is completely attached to the inside of the rice cake cake. (Refer to FIG. 1). In step 6, 30 to 35 parts by weight of red pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar and 10 to 15 parts by weight of garlic are mixed with 100 parts by weight of onion juice, &Lt; / RTI > for 10 to 15 minutes at < RTI ID = 0.0 >

. 15 to 20 parts by weight of cider, 1 to 3 parts by weight of kelp, and 5 to 7 parts by weight of salt may be further added to 100 parts by weight of onion juice. The sugar can be used by mixing a mixture of sulfur sugar and white sugar. Step 7 is carried out by mixing 25 to 35 parts by weight of the tteokbokki sauce and 1 part by weight of starch 1

And 5 parts by weight of polyvinyl alcohol are mixed and boiled for 10 to 15 minutes at a temperature of 90 to 100 DEG C. The starch improves the tackiness of the tteokbokki sauce and the surface of the tteokbokki rice cake, Ask this

do. When the starch is mixed in an amount of less than 1 part by weight, the tteokbokki sauce is not well adhered to the surface of the rice cake, so that the flavor of the rice cake is not uniform. When the starch is mixed with 5 parts by weight or more, Disadvantages

Claims

3 to 6 parts by weight of starch and 100 to 3 parts by weight of ice are mixed to 100 parts by weight of fish to make fish paste dough (step 1), mixing the dough cake with diced rice cake and mixing to make a mixture (step 2) Aging the mixture at a temperature of 20 to 25 DEG C for 4 to 6 minutes (step 3), molding the aged mixture to make a rice cake rice cake (step 4), heating the rice cake rice cake to 120 to 130 (Step 5) 30 to 35 parts by weight of red pepper powder, 35 to 40 parts by weight of starch syrup, 35 to 40 parts by weight of sugar and 10 to 15 parts by weight of garlic are added to 100 parts by weight of onion juice (Step 6) to prepare a tteokbokkwa sauce by boiling at a temperature of 90 to 100 DEG C for 10 to 15 minutes; And 25 to 35 parts by weight of the tteokbokki sauce and 1 to 5 parts by weight of the starch are mixed with 100 parts by weight of the fried noodle soup topped with rice cakes and boiled for 10 to 15 minutes at a temperature of 90 to 100 ° C to prepare a soup base rice cake &Lt; RTI ID = 0.0 > 1, < / RTI >

[6] The method according to claim 1, wherein the step 2 is a step of mixing 65 to 75 parts by weight of rice cakes with 100 parts by weight of the fish cake, and mixing to make a mixture.

[3] The method according to claim 1, wherein in step 4, the toppokki rice cake is placed inside and the outer part of the toppokki rice cake is wrapped with the fish cake.