KR20170094873A

KR20170094873A - Udon-type ddugboggi and instant ddugboggi set comprising thereof

Info

Publication number: KR20170094873A
Application number: KR1020160016132A
Authority: KR
Inventors: 이호성; 김선영; 유정식; 라문진
Original assignee: (주)산돌식품; 재단법인 홍천메디칼허브연구소
Priority date: 2016-02-12
Filing date: 2016-02-12
Publication date: 2017-08-22

Abstract

[0001] The present invention relates to a rice cake for rice cake cake having a noodle shape enhanced in texture and a set for rice cake cake comprising the same, and more particularly, to a rice cake cake having a uniform thickness and length by a specific method, , It is confirmed that superior texture can be used and it can be used variously in related fields such as tteokbokki set.

Description

[0001] UDON-TYPE DDUGBOGGI AND INSTANT DDUGBOGGI SET COMPRISING THEREOF [0002]

The present invention relates to a Udon-style tteokbokki and a set of tteokbok for instant cooking including the same.

The term "tteokbokki" means to add beef and various kinds of vegetables to the tattered rice cake, and to say the roasted food with all kinds of seasonings. However, when it is called tteokbokki, water, kochujang sauce and starch syrup are added to the rice cake having a predetermined length and diameter and heated It shows the roasted rice cake containing viscous liquid with color similar to kochujang.

The most important element in tteokbokki is the hot pepper sauce that tastes the main ingredients tteokbokyi bread and tteokbokki. Especially, rice cakes can be classified into two types according to whether they use rice or wheat as their main ingredients. When rice is used as main ingredient, it is called rice cakes. If flour is used as main ingredient, it is called wheat cakes. The biggest difference between rice toppokki and wheat toppokki is the protein content, which is twice as much as the rice. Many of them are gliadins and glutenin, proteins that do not dissolve in water. When the flour is mixed with water, the two ingredients turn into sticky gluten. That is why wheat tteokbokki is chewy.

Therefore, rice cake, which is made of flour which is relatively cheap in price for mass production and mass supply, is widely used as instant rice cake rice cake. When wheat flour is used as main material, rice is used as main material when cooked under the same conditions Spreading speed is faster and can be less flavorful.

In recent years, research on the rice cake cake which emphasizes various functions in accordance with the taste of the modern people has been carried out in the rice cake cake itself. In the Korean Utility Model No. 20-0326542 registered in the Republic of Korea, the shape of the rice cake cake is made spherical, , Sesame seeds, sugar, and soybean flour. However, when the rice cake is prepared by mixing powders of various functional ingredients, there may be a problem of deteriorating the inherent taste of the rice cake.

Accordingly, the present inventors completed the present invention while studying various types of tteokbokki products which are suitable for the taste of modern people, while maintaining the texture of rice cakes without using other functional ingredients while using rice as a main raw material.

It is an object of the present invention to provide a Udon-style tteokbokki having improved texture and a set of tteokbok for instant cooking including the same.

The present invention provides, in one aspect, a rice cake for tteokbokki in the form of a noodle with enhanced texture.

In addition, the present invention provides a method for producing rice cakes for rice cakes in another aspect.

In another aspect, the present invention provides a sauce for tteokbokki containing a certain amount of red pepper powder and red pepper powder.

According to another aspect of the present invention, there is provided a tteokbokki set including the tteokbokki rice cake and the sauce for the tteokbok.

According to one aspect of the present invention, the rice cake for rice cake is different from the conventional rice cake for rice cake, the thickness is thin, the length is long and the product can be ingested like udon, and the texture is remarkably superior to that of general rice cake, And the like.

Fig. 1 shows an example of a process for producing a rice cake for tteokbokki in the form of a noodle.

In one aspect, the present invention may be a rice cake cake in the form of a noodle with enhanced texture.

In one aspect, the rice cakes of the present invention may be rice cakes or rice cakes, but preferably they may be rice cakes.

In one aspect, the rice cake of the present invention may comprise 95 to 99% by weight of rice, 0.3 to 0.6% by weight of methylcellulose, 0.1 to 0.4% by weight of propylene glycol alginate, and 0.01 to 0.3% by weight of hydroxypropylmethylcellulose .

In another aspect, the rice cake of the present invention may have a rice content of 85 to 99.99% by weight based on the total weight of the rice cake. If the content of rice is less than 85% by weight, the effect as rice cake may be insignificant. If the content is more than 99.99% by weight, it may be difficult to maintain the texture as rice cake cake. In another aspect, the rice cake of the present invention comprises at least 85 wt%, at least 86 wt%, at least 87 wt%, at least 88 wt%, at least 89 wt%, at least 90 wt% of rice, At least 95 wt.%, At least 96.0 wt.%, At least 96.6 wt.%, At least 97.0 wt.%, At least 97.15 wt.%, At least 91 wt.%, At least 92 wt.%, At least 93 wt.%, At least 94 wt. 97.75 wt.%, 97.75 wt.%, 97.90 wt.%, 98.95 wt.%, 98.20 wt.%, 98.35 wt.%, 98.50 wt.%, 98.75 wt.%, By weight or more, preferably 98.90% by weight or more, 99.0% by weight or more, 99.6% by weight or more and 99.99% by weight or less, preferably 95 to 99% by weight, %. &Lt; / RTI >

In another aspect, the rice cake of the present invention may contain 0.1 to 1% by weight, based on the total weight of the rice cake, of methylcellulose. In another aspect, the rice cake of the present invention is characterized in that the content of methyl cellulose is 0.1 wt% or more, 0.2 wt% or more, 0.3 wt% or more, 0.4 wt% or more, 0.45 wt% or more, 0.5 wt% Or more, 0.5 wt% or more, 0.6 wt% or more, 0.65 wt% or more, 0.7 wt% or more, 0.8 wt% or more, 0.9 wt% or more and 1.0 wt% , Preferably 0.3 to 0.6 wt%, and may be 0.45 wt%.

In another aspect of the rice cake of the present invention, the content of propylene glycol alginate may be 0.01 to 0.7% by weight based on the total weight of the rice cake. In another aspect, the rice cake of the present invention is characterized in that the content of propylene glycol alginate is at least 0.01% by weight, at least 0.02% by weight, at least 0.03% by weight, at least 0.04% by weight, at least 0.05% by weight, At least 0.07 wt.%, At least 0.08 wt.%, At least 0.09 wt.%, At least 0.1 wt.%, At least 0.15 wt.%, At least 0.2 wt.%, At least 0.25 wt.%, At least 0.3 wt.%, At least 0.35 wt. % Or more, 0.45 wt% or more, 0.5 wt% or more, 0.55 wt% or more, 0.6 wt% or more, 0.65 wt% or more and 0.7 wt% or less, May be 0.1 to 0.4% by weight and may be 0.24% by weight.

In another aspect of the rice cake of the present invention, the content of hydroxypropyl methylcellulose may be 0.001 to 0.5% by weight based on the total weight of the rice cake. In another aspect of the present invention, the content of hydroxypropylmethylcellulose is at least 0.001% by weight, at least 0.005% by weight, at least 0.01% by weight, at least 0.05% by weight, at least 0.1% by weight, 0.13 wt.% Or more, 0.19 wt.% Or more, 0.2 wt.% Or more, 0.23 wt.% Or more, 0.26 wt.% Or more, 0.3 wt.% Or more, 0.33 wt.% Or more, 0.36 wt.% Or more, 0.4 wt. , 0.43 wt% or more, 0.46 wt% or more, and 0.5 wt% or less, preferably 0.01 to 0.3 wt%, and 0.19 wt%.

The texture of the present invention may, in one aspect, be coriander or elastic.

The shape of the noodle surface of the present invention is not particularly limited, but may include, in one aspect, a circular column, a deformed circular column including an ellipse, a polygonal column having three or more angles, or a modified form of a polygonal column having three or more angles have. In another aspect of the present invention, the polygonal prism includes a plurality of prismatic shapes such as a triangular prism, a quadrangular prism, a pentagonal prism, a hexagonal prism, a 7 prism, and an 8 prism, can do.

As used herein, the term "deformed circular column" refers to a circular column whose diameter in the cross section is not constant, and refers to a circular column whose diameter measured at any point within the column is within 30% of the maximum diameter.

In the present specification, the term "deformed polygonal column" means that the shape of the cross-section of the polygonal column is not a regular polygon but a polygonal shape with a side or angle of the side, A polygonal column in which the angle of a specific edge is within ± 30% of the length of the corresponding edge of the polygonal column or the angle of the corresponding corner.

In one aspect, the rice cake of the present invention may have a thickness of 0.3 to 0.5 mm and a length of 10 to 20 cm.

The rice cakes of the present invention may, in another aspect, have a thickness of 0.1 to 0.8 mm and a length of 5 to 30 cm.

In another aspect, the rice cake of the present invention may have a thickness of 0.38 to 0.42 mm and a length of 13 to 17 cm.

As used herein, the term "thickness" refers to a diameter, a width, a width, a height, or the like of a cross-section when the rice cake is cut perpendicularly to the longitudinal direction.

The thickness of the rice cake of the present invention is 0.1 mm or more, 0.2 mm or more, 0.3 mm or more, 0.33 mm or more, 0.36 mm or more, 0.38 mm or more, 0.4 mm or more, 0.42 mm or more, 0.45 mm or more, Or more, 0.5 mm or more, 0.55 mm or more, 0.6 mm or more, 0.65 mm or more, 0.7 mm or more, and 0.8 mm or less, preferably 0.38 to 0.42 mm, Lt; / RTI >

The length of the rice cake of the present invention may be at least 5 cm, at least 7 cm, at least 9 cm, at least 10 cm, at least 11 cm, at least 13 cm, at least 15 cm, at least 17 cm, at least 19 cm, at least 20 cm, at least 21 cm, 25 cm or more, 27 cm or more, 29 cm or more, and 30 cm or less, preferably 13 to 17 cm or 15 cm.

In another aspect, the present invention may be a method for producing rice cakes for rice cakes.

The method of the present invention may, in one aspect, be a method comprising two or more extrusion processes.

In another aspect, the method of the present invention may be a method including at least one selected from the group consisting of at least two times, at least three times, at least four times, and at least five times.

The method of the present invention, in one aspect, comprises metering the feedstock; Mixing and kneading; cut; ferment; And an immersion process.

In one aspect of the method of the present invention, the above-mentioned two or more times, three or more times, four or more times, and five or more times may be continuous.

In one aspect, the present invention may be a sauce for tteokbokki comprising 17.7 to 19.5 wt% of red pepper paste and 4.5 to 5.5 wt% of red pepper powder.

In another aspect, the source of the present invention may include 18.00 to 19.00 wt% of red pepper paste and 4.7 to 5.3 wt% of red pepper powder.

In another aspect, the source of the present invention is a kochujang comprising at least 15 wt%, at least 15.5 wt%, at least 16 wt%, at least 16.5 wt%, at least 17 wt%, at least 17.4 wt%, at least 17.7 wt% , 18.3 wt% or more, 18.5 wt% or more, 19 wt% or more, 19.5 wt% or more, 20 wt% or more, 20.5 wt% or more, 21 wt% or more and 22 wt% or less , And preferably 17.7 to 19.5% by weight or 18.00 to 19.00% by weight.

In another aspect, the source of the present invention is a sauce comprising at least 3 wt%, at least 3.2 wt%, at least 3.5 wt%, at least 3.8 wt%, at least 4 wt%, at least 4.2 wt%, at least 4.5 wt% , At least 5 wt%, at least 5.3 wt%, at least 5.5 wt%, at least 5.8 wt%, at least 6 wt%, at least 6.3 wt%, at least 6.5 wt%, at least 6.8 wt% , Preferably from 4.5 to 5.5% by weight, or from 4.7 to 5.3% by weight, based on the total weight of the composition.

In another aspect of the present invention, the rice cake roasting rice cake and the rice roasting rice cake containing the sauce for the rice cake roasting may be used.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples. It should be apparent to those skilled in the art that these examples and experiments are for the purpose of illustrating the present invention only and that the scope of the present invention is not construed as being limited by these examples and experimental examples .

[ Example 1] Example of rice cake ratio

The rice cake blend ratio of the present invention is as shown below, and 97% or more of the rice flour is included so that the elderly people and children can be ingested without being burdened with digestion.

Raw material name Formulation ratio (%) Rice flour 97.15 spirits 1.0 Refined salt 0.097 Methyl cellulose 0.45 Propylene glycol alginate 0.24 Food additive mixed preparations (including hydroxypropyl methylcellulose) 0.19

[ Example 2] rice cake manufacturing process

Examples of the manufacturing process of the rice cake of the present invention are as shown in Fig. 1, and unlike the general rice cake manufacturing process, the extrusion process is carried out twice to significantly increase the texture of the chewy rice, and unlike rice cakes for general rice cakes, It is possible to produce a rice cake for thin and long tteokbokki.

1, first, the raw materials are weighed so as to have the same mixing ratio as that in the first embodiment, and they are mixed. Thereafter, the kneading process is performed for 10 to 12 minutes and then subjected to first extrusion molding. At this time, the extruded rice cake has a thickness of 8 mm. Then, immediately after the second extrusion molding, the finished rice cake has a thickness of 4 mm. Cut the rice cake after the 2nd extrusion molding at 15cm intervals so as to be similar to the udder surface. Then, after cooling at 4 ℃ for 2 hours at low temperature, immerse in more than 75% alcohol for more than 10 seconds and pack.

[ Example 3] Source Manufacturing

Three types of sauces were prepared by varying the ratio of hot pepper paste and red pepper powder, which are main ingredients of hot spice, in order to select the final source compounding ratio through the sensory evaluation.

Raw material name Formulation ratio (%) type-1 type-2 type-3 Jungbang 30.00 30.00 30.00 Purified water 19.06 19.06 19.06 Kochujang 17.67 18.67 19.67 radish 5.71 5.71 5.71 chili powder 6.00 5.00 4.00 onion 4.67 4.67 4.67 Origami 2.14 2.14 2.14 Anchovy extract concentrate 2.14 2.14 2.14 Beef 1.71 1.71 1.71 Refined salt 1.57 1.57 1.57 garlic 1.43 1.43 1.43 Modified starch 1.33 1.33 1.33 Vegetable taste seasoning powder 1.29 1.29 1.29 Vinegar vinegar 0.86 0.86 0.86 Beef flavor powder 0.71 0.71 0.71 Grilled onion 0.71 0.71 0.71 Beef paste 0.71 0.71 0.71 Paprika extract pigment 0.60 0.60 0.60 Spicy Seasoning Powder No. 2 0.57 0.57 0.57 Sodium L-glutamate 0.43 0.43 0.43 Seasons Oil 0.33 0.33 0.33 Jimmy base powder 0.29 0.29 0.29 Green onion 0.07 0.07 0.07 Sum 100.00 100.00 100.00

[ Experimental Example One] Sensory evaluation of rice cakes

The sensory evaluation of the toppokki rice cake prepared in Example 2 was performed by varying the thickness of the rice cake and the number of times of extrusion molding. Table 2 shows the thickness of the rice cake.

division Bread thickness Number of extrusion Remarks type-1 8mm One 1st extrusion molding 8mm type-2 4mm One Primary extrusion 4 mm type-3 4mm 2 1st extrusion molding 8mm => 2nd extrusion molding 4mm

The sensory evaluation was performed by randomly extracting 10 men and women from 20 to 50 years old according to a 5 point rating system (5 = very good, 4 = moderate, 3 = not good or 2 = dissatisfied, 1 = very disliked) The sensory evaluation showed that type-3 rice cake had the best texture.

division Texture elasticity Thickness Comprehensive likelihood type-1 3.7 3.7 3.8 3.7 type-2 3.9 4.0 4.2 3.8 type-3 4.3 4.4 4.2 4.4

[ Experimental Example 2] Sensory evaluation of the source

The sensory evaluation of the sauce was performed by randomly extracting 10 persons from 20 to 50 years old male and 5 point rating system (5 = very good, 4 = moderately good, 3 = good or not bad, 2 = moderate, 1 = very bad) , And the sensory evaluation showed that the type-2 source ratio was the most favorable.

division flavor color incense Texture Comprehensive likelihood type-1 3.8 3.7 3.5 3.6 3.5 type-2 4.1 3.8 3.6 3.6 4.0 type-3 3.9 3.7 3.4 3.5 3.6

Claims

Rice cake for tteokbokki in the form of udon noodles with enhanced texture.

The rice cake according to claim 1, wherein the rice cake is rice cake.

The rice cake as claimed in claim 1, wherein the rice cake comprises 95 to 99% by weight of rice, 0.3 to 0.6% by weight of methyl cellulose, 0.1 to 0.4% by weight of propylene glycol alginate, and 0.01 to 0.3% by weight of hydroxypropyl methylcellulose Rice cake.

[3] The rice cake according to claim 1, wherein the texture is coriotic or elastic.

The rice cake cake according to claim 1, wherein the noodle surface form includes a circular column, a deformed circular column including an ellipse, a polygonal column of three or more angles, or a deformed form of a polygonal column of three or more angles.

[2] The rice cakes as set forth in claim 1, wherein the rice cakes have a thickness of 0.3 to 0.5 mm and a length of 10 to 20 cm.

The rice cake for rice cakes, according to claim 1, wherein the rice cake has a thickness of 0.38 to 0.42 mm and a length of 13 to 17 cm.

A method for producing a rice cake cake for rice cakes, according to any one of claims 1 to 7.

9. The method of claim 8, wherein the method comprises two or more extrusion processes.

The method of claim 8, wherein the method comprises: weighing a raw material; Mixing and kneading; cut; ferment; And an immersion process.

10. The method according to claim 9, wherein the at least two runs are continued.

17.7 to 19.5 wt% of red pepper paste and 4.5 to 5.5 wt% of red pepper powder.

[14] The sauce according to claim 12, comprising 18.00 to 19.00 wt% of the red pepper powder and 4.7 to 5.3 wt% of the red pepper powder.

A tteokbokki set comprising a tteokbokki rice cake of any one of claims 1 to 7 and a sauce for tteokbok of any one of claims 12 to 13.