KR20190047927A - Source composition for rice cake and manufacturing method for the same - Google Patents

Abstract

The present invention relates to a sauce composition for stir-fried rice cake. Unlike commercially available stir-fried rice cake sauce, the sauce composition does not use chemical seasoning excessively and uses natural seasoning, maximizes the spicy taste unique to the stir-fried rice cake to satisfy the taste of people who prefer spicy taste, and enhance the unique flavor. The sauce composition comprises starch syrup, seasoning, purified water, refined salt, white sugar, high fructose, spicy pepper juice, radish concentrate, shrimp concentrate, jalapeno juice, and other additives.

Description

TECHNICAL FIELD [0001] The present invention relates to a sauce composition for rice cakes and a method for producing the sauce composition.

The present invention relates to a sauce composition for tteokbokki and a process for producing the same. More specifically, the present invention relates to a sauce composition for tteokbokki and a method for preparing the same, which provides a hot flavor and a distinctive flavor of only tteokbok without an excessive addition of chemical seasoning, unlike the source composition for tteokbokki widely available on the market.

Tteokbokki is one of the Korean dishes whose main ingredients are rice cakes. Its preliminary meaning is to fry the beef and chopped sauce and put the white rice cakes cut in a certain length, and when the meat is completely cooked on the white rice cakes, the rice cake, buttercups, carrots and onions It is a type of dish that is prepared by slicing raw materials of rice with sesame oil and putting them together.

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.

Tteokbokki is suitable for the taste of Korean people. Especially, it is inexpensive because it is consumed by young people and people who are not rich in pockets for snacks and meals. Nowadays, there are various tteokbokki with various ingredients added to tteokbokki. As an example of tteokbokki with added ingredients, fusion tteokbokki such as ramen noodle soup with rami noodle, sougee soup with soup noodle, and seafood soup noodle with seafood such as squid are popular.

In addition, the royal tteokboki using soy sauce rather than kochujang is also produced as a kind of tteokbokki.

Although the tteokbokki with a variety of ingredients is sold in the market, due to the differences in the ingredients, it may be the only specialty of tteokbokki specialty store.

Therefore, the most important element in tteokbokki is the source of flavor of tteokbokki rice cakes and tteokbokki which are the main ingredients. Particularly, the ingredients and the content of the ingredients added to the sauce and the processing of the sauce are the know-how of the rice cake house, and they are reluctant to be exposed to the outside.

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.

The record in the literature shows the record of the tteokbokki in the book of the poem written in the 1800s, which was written in the late Joseon dynasty. 'Poetry of the poem': A poem written in the late 1800s. 'Do the same as other steamed ones. I do not put all the steamed ingredients in, but only the powdered milk. ' Respectively. This record shows that tteokbokki is not a stir-fried stir-fry, but it is introduced as a kind of sauce that pours water and boils secretly. There is a saying that Dae Jang Geum, famous in the Joseon Dynasty, introduced the royal rice cake as a court food, but it is not certain when it started.

It is urgently required to develop a tteokbok sauce composition capable of improving the pungent taste and distinctive flavor peculiar to tteokbok while solving the problems of the commercially available tteokbokkia sauce composition.

(Patent Document 1) KR10-1399279 B1

It is an object of the present invention to provide a source composition for tteokbokki using natural seasoning without using chemical seasoning excessively unlike a commercially available tteokbok sauce.

Another object of the present invention is to provide a sauce composition for tteokbokki which can maximize the pungent taste unique to tteokbokki to provide a pungent taste that meets the preference of a person who likes pungent taste and can improve unique peculiar taste of tteokbokki .

In order to accomplish the above object, the present invention provides a source composition for a tteokbok cooked with syrup, seasoning, purified water, purified water, white sugar, high fructose, chrysanthemum chili juice, jujube concentrate, shrimp concentrate, . ≪ / RTI >

The sauce composition for tteokbokki includes purified water, wherein 10 to 20 parts by weight of starch syrup, 30 to 50 parts by weight of seasonings, 10 to 15 parts by weight of purified salt, 10 to 15 parts by weight of white sugar, 5 to 10 parts by weight of the Cheongyang red pepper juice, 5 to 10 parts by weight of the juice concentrate, 10 to 15 parts by weight of the shrimp concentrate, 1 to 5 parts by weight of the juice of Halapisuri and 1 to 5 parts by weight of the other additives.

The juice of Halapiano juice and the juice of Cheongyang pepper can be prepared by washing the halipyono and cheongyang red pepper, removing the water, pulverizing using a pulverizer, and filtering using a filter cloth.

The juice concentrate can be prepared by pressing the juice and concentrating the juice concentrate under reduced pressure.

The shrimp concentrate can be prepared by pulverizing dried shrimp and adding 5 to 10 times of water to the shrimp.

The sauce composition for tteokbokki may further comprise a natural seasoning.

According to another embodiment of the present invention, a source composition for a tteokbok cook includes: 1) heating purified water; 2) adding the shrimp concentrate and the juice concentrate to the heated purified water of step 1) and mixing to prepare a sauce for soup; And 3) adding starch syrup, seasoning, refined salt, white sugar, high fructose, Cheongyang red pepper juice solution, halipurin juice solution and other additives to the soup source of step 2) and mixing them.

Hereinafter, the present invention will be described in more detail.

The source composition for tteokbokki according to one embodiment of the present invention may include starch syrup, seasoning, purified water, refined salt, white sugar, high fructose, chrysanthemum chili juice, jujube concentrate, shrimp concentrate, haploid juice and other additives.

The tteokbokki can be prepared by adding water and a hot pepper sauce to a rice cake cut to a predetermined length with a predetermined diameter and heating.

The source composition for a tteokbokki of the present invention relates to a source composition which can be used as a red pepper sauce source when preparing tteokbokki.

The source composition for a tteokbokki of the present invention may be sweet, including starch syrup, high fructose and white sugar. In the case of using only the syrup, the viscosity of the source composition becomes too high, which makes it inconvenient that the tteokbok can not be easily produced. Thus, by adding high fructose and white sugar in addition to the starch syrup to the source composition, the unique sweetness of the tteokbok can be induced, and the viscosity can be maintained at a certain level.

In general, the tteokbok sauce is colored red, and red color can be reddish by using red pepper powder or red pepper paste. In the present invention, including the seasoning, the color of the source composition for tteokbokki can be kept red.

Said seasonings may include red pepper powder, refined salt, garlic powder, onion powder and purified water.

The pepper powder of the seasoning is for pungent flavor of tteokbokki and allows the source composition to show red color. Garlic powder and onion powder are included to give a distinctive taste of Korean food. Generally, chopped garlic and chopped onion can be used. However, when chopped garlic and chopped onion are used, the source composition for tteokbokki is used to make tteokbokki When it comes to garlic and onions, chopped garlic, garlic powder and onion powder, apparently, there is a problem to fall.

In addition, in a place where the tteokbokki is sold professionally, the tteokbokki is heated for a long time and maintained at a constant temperature, and sales are proceeded. At this time, in the case of the onion, it is difficult to properly maintain the shape by heating for a long time.

In order to solve this problem, in the present invention, by using seasoning including garlic powder and onion powder, garlic and onion have the same effect as the taste when put in the preparation of tteokbok, Can be prevented.

The seasoning may further include glucose, steamed rice flour, etc. in addition to the above ingredients.

Said purified salt is included in order to maintain the salty taste of the sauce composition for tteokbok. For salty taste, soy sauce can be used in addition to tablets, but when soy sauce is added, due to the black color of soy sauce, The color of the black color is a red color, and the effect of dropping the color occurs insignificantly.

Accordingly, in the present invention, in order to maintain a constant salty taste, a tablet salt may be included.

Since the sauce composition for tteokbokki can maintain a certain pungent taste due to the red pepper powder contained in the seasoning, the red pepper powder contained in the seasoning is intended to show red color, and the peculiar taste of tteokbokki And a juice of halapignol juice, so that a spicy taste can be obtained.

The Cheongyang red pepper juice solution and the Halapuri juice solution can be prepared by removing water from the cleaned Cheongyang red pepper and holapone, pulverizing the mixture using a pulverizer, and filtering the mixture using a filter cloth.

The Scovill Scale is a measure used to measure the hot spice of pepper plants. On the Scovill Scale, a unit called SHU is used, starting from no spicy 0 and increasing steadily.

The Skovel unit of the red pepper powder is about 1500, the halopyan is 2500 to 10000, and the red pepper is 4000 to 12000.

That is, compared to red pepper flour, halapignol and red pepper are components added to give a very high level of spicy taste.

Since the degree of the taste felt by the person who eats is different according to the degree of the spicy taste, the source composition for tine-rookery according to one embodiment of the present invention includes Cheongyang red pepper juice solution and Halley Prenatal juice solution in addition to seasoning.

The Chekyang red pepper and the haploid juice solution, which have a scoil unit in different ranges, can be maximized to provide a spicy flavor different from the popular tteokbokki sold on the market, and a variety of people It can be said that it is possible to produce a spicy tteokbokki that can match the taste.

About 2900 species of shrimp are known worldwide, and about 90 species are known in our country. Freshwater lobsters, sea bream, shrimp shrimp, sea tiger shrimp, barley shrimp, shrimp, mackerel, giant prawns and mackerel are well known in our country. Overall, in our country, there are a lot of temperate shrimps such as Daeheo, Hee-ji, Hebei, Chinese prawns, Chinese prawns, mullet prawns and prawns.

Almost all of the shrimps are eaten, there are many kinds, and there are many important things as fisheries resources. The present economic value in our country is that the present value of the current economic value of the East Sea is the shrimp, shrimp, north shrimp, mud prawns, mullet shrimp in the Sea of the Yellow Sea, sea bream, Shrimp, shrimp, and shrimp. In the South Sea, chicken prawns and pearl chicken prawns are very large and taste good, but produce very little. In our country, studies on the cultivars such as barley shrimp, shrimp, chicken shrimp, etc. have been actively carried out for over 15 years. The shrimp are used as raw materials for various dishes, and they are sometimes made by boiling salt, boiling them and drying them.

Shrimp is one of the high cholesterol foods, which contain a fair amount of LDL cholesterol that causes arteriosclerosis, but it contains relatively more HDL cholesterol that helps. In addition to the shrimp hair, the tail containing the shrimp shell contains a rich red antioxidant, astaxanthin, and nutrients such as calcium.

In the present invention, it is possible to supply not only HDL cholesterol contained in shrimp but also nutrients such as astaxanthin and calcium using a concentrated liquid of shrimp. In addition, the shrimp concentrate is contained in the sauce composition for tteokbokki, so that the tincture can be produced when the tteokbokki is actually cooked. In other words, it plays a role as a natural seasoning.

In addition, when a concentrated shrimp is used, it may be said to have a characteristic of being able to produce a cleaner taste than the case of using shrimp powder.

The shrimp concentrate may be prepared by drying the shrimp, pulverizing the shrimp, boiling 5 to 10 times the water of the shrimp, and boiling.

In addition to the above-mentioned shrimp concentrate, the concentrate can be used as a natural seasoning. The juice concentrate is prepared by concentrating the juice produced by pressing the juice under reduced pressure, thereby increasing the concentration of the active ingredient contained in the juice juice as compared with the juice juice. The juice concentrate is used as a natural seasoning and can hold the salty taste and bitter taste of tteokbokki and can produce sweetness of natural materials.

When the sauce composition for tteokbokki is prepared by including red pepper powder, hapanese juice solution and cheongyang red pepper juice solution, a slightly bitter taste may appear in addition to the spicy taste.

In this case, the bitter taste is caused by the use of red pepper powder, haploid juice, and cheongyang red pepper juice, and the bitter taste may not be felt depending on a person, but a person who is sensitive to taste may feel a bitter taste.

This bitter taste can be removed by using a juice concentrate, and by using a juice concentrate, the bitter taste of the juice can be obtained.

Radish means the roots of grass belonging to the cruciferous plants, and in our country, it belongs to the three major vegetables together with cabbage and pepper. It is known to have been cultivated in China since about 400 BC, and it is estimated to have been cultivated from the Three Kingdoms period in our country. It has long been known that it is used as a medicinal herb for long periods of time. It is said that Donguibogam is also warm, tasteless, poisonous, digesting food, eliminating phlegm, softening joints, eliminating the bad odor of the five, and treating symptoms such as old relief, cough and blood. Actual radish contains glucose, sugar, fructose, fiber, vitamin C, inorganic salts and amino acids.

In addition, Diastase and Peru Oyster, which promote digestion and absorption, are abundantly contained, which can promote the digestive action and eliminate the harmful products of the stomach, so that it can be used for treatment of symptoms such as stomach ulcers, dyspepsia and abdominal pain.

By using a jujube concentrate which is known to have various effects in addition to the above-described efficacy, a salty taste and bitter taste can be obtained, a sweet taste of a natural ingredient can be obtained, and an essential nutritional ingredient can be provided.

Other additives may include MSG and amino base (wheat gluten).

The amino-base is a wheat gluten, and gluten is a component made by binding glutenin and gliadin, and is a kind of insoluble protein having a property that it is dissolved in water and does not dissolve.

By including the amino base, the texture can be improved and the concentration of the source composition for tteokbok can be maintained at an appropriate level.

MSG is sodium glutamate, a fermented material made from sugar cane as a raw material. MSG can be included as a flavor enhancer.

The sauce composition for a tteokbokki according to one embodiment of the present invention preferably includes dandelion powder, seasoning, purified water, refined salt, white sugar, high fructose, chrysanthemum hot pepper juice, juice concentrate, shrimp concentrate, Avocado oil, coconut oil, olive leaf powder, and mixtures thereof.

It is more preferable to use the syrup, seasoning, purified water, refined salt, white sugar, high fructose, chrysanthemum chili juice, jujube concentrate, shrimp concentrate, haplotype juice, MSG, amino base, dandelion powder, avocado oil, coconut oil and olive leaf powder .

The MSG, amino base, dandelion powder, avocado oil, coconut oil and olive leaf powder can be mixed and used as a seasoning.

The dandelion (Taraxacum platycarpum Dahlst) is a perennial herb that commonly grows in the mountains and branches of various parts of Korea. The growing environment grows in semi-shade or sunny soil regardless of soil fertility. The flower is yellow with a diameter of 3 ~ 7㎝, and it runs on the flower stem of the same length as the leaf. Fruits are black seeds with silver hairs. The difference with Western dandelion is calyx. Korean native dandelion has calyxes but taraxacum officinale Weber is down. This is the easiest way to distinguish. The young leaves are edible, and the outposts containing roots are used for medicinal purposes.

In the present invention, roots, leaves, and stems of a dandelion are washed together with clear water, lyophilized, and ground to a size of 20 mesh or less to prepare dandelion powder.

In the present invention, the dandelion powder may be included for gastrointestinal protection. That is, when the sauce composition for tteokbok, which is spicy flavored by using red pepper powder, halapigny juice solution and Cheongyang red pepper juice, is ingested, it can overstress the stomach due to excessive spicy taste. Accordingly, by including the dandelion powder, the present invention can reduce the gastrointestinal irritation due to the spicy taste due to the camouflage protection by the dandelion powder.

The history of the olive leaves began thousands of years ago in ancient Egypt. Olive leaves have a strong oxidative action to treat skin wound infections, strengthen the immune system, and excel in respiratory and bronchial diseases such as colds. It also regulates cholesterol and blood sugar and increases overall body energy and health. This is because ollular fins among olive leaf components protect damaged cellular tissues in the human body.

As described above, in order to maintain the good efficacy of the olive leaf, the source composition for a tteokbokki of the present invention may contain olive leaf powder. In addition to avocado oil and coconut oil in addition to a small amount, it is possible to increase peculiar flavor and unique flavor of tteokbokki.

That is, in addition to the useful components of the olive leaf powder, the olive leaf powder plays a role of raising the peculiar pungent flavor and distinctive flavor as it is mixed with other natural ingredients.

The avocado is a fruit which may be called vegetable butter because it contains a large amount of unsaturated fatty acids such as omega-3, and is rich in flavonoids, vitamins, minerals, folic acid, dietary fiber, etc. It is beneficial for skin health including scalp, It is a natural food with excellent effect on reduction.

The coconut refers to the fat taken from the seed of coconut as coconut oil. In the 1950s, coconut oil was called a "pharmacy in the bottle". After ingesting coconut oil, it is absorbed directly from the liver and intestines, and the absorbed coconut oil is converted into ketone and used as fuel to generate energy by the body. It is also known to have various effects.

However, in the present invention, the avocado oil and the coconut oil are mixed with the olive leaf powder in addition to the above-described useful effect, and a fine amount is used in the source composition for tteokbokki to enhance the peculiar pungent taste and distinctive flavor.

Using natural ingredients, various experiments were carried out to enhance peculiar flavor and unique flavor of tteokbokki. However, when mixed with olive leaf powder, avocado oil and coconut oil, they were found to have the best spicy taste and flavor .

According to another embodiment of the present invention, the source composition for tteokbokki includes purified water, wherein 10 to 20 parts by weight of starch syrup, 30 to 50 parts by weight of seasoning, 10 to 15 parts by weight of purified salt, 5 to 10 parts by weight of a concentrated juice concentrate, 10 to 15 parts by weight of a concentrated shrimp, 1 to 5 parts by weight of a fruit juice of Halapuri juice and other additives 1 to 5 parts by weight.

The sauce composition for tteokbokki includes 10 to 20 parts by weight of starch syrup, 10 to 15 parts by weight of high fructose and 10 to 15 parts by weight of white sugar, and as described above, when only starch syrup is used for sweet taste of tteokbokki, There is a problem that the viscosity becomes too high, so that high fructose and white sugar can be mixed and used.

Thus, when the starch syrup is contained in an amount of less than 10 parts by weight, less than 10 parts by weight of high-fat sugar, and less than 10 parts by weight of white sugar, the pungent taste of the tteokbok sauce composition is maximized and the sweet taste can not be felt, have.

When the starch is added in an amount exceeding 20 parts by weight of the starch syrup, 15 parts by weight of high fructose, and 15 parts by weight of the white sugar, the sweetness of the source composition for tteokbokki is maximized and only the sweetness is felt when the tteokbokki is prepared, have.

When the purified salt added for salty taste is contained in an amount of less than 10 parts by weight, there is a problem of insufficient salty taste to increase the degree of preference, and in the case of containing more than 15 parts by weight of the purified salt, .

When the seasoning is contained in an amount of less than 30 parts by weight, there is a problem in that the composition for tteokbok sauce has a poor color feeling. When the seasoning is more than 50 parts by weight, red pepper powder is excessively contained, The problem of poor preference may arise.

The Cheongyang red pepper juice solution and the halafion juice solution which are contained to satisfy the preference preference of spicy taste do not satisfy the preference of pungent taste when they are contained in an amount of less than 5 parts by weight of Cheongyang red pepper juice solution and less than 1 part by weight of the juice of Halapuri juice When 10 parts by weight of the Cheongyang red pepper juice and 5 parts by weight of the juice of Halaprisi are contained, the intake of tteokbokki becomes difficult due to the spicy taste.

If the concentrate contains less than 5 parts by weight of the concentrate for providing salty taste and bitter taste and capable of producing sweetness of natural ingredients and providing essential nutritional ingredient, it can not properly remove salty taste and bitter taste, There is a problem that bitter taste can be felt when it is eaten, and if it exceeds 10 parts by weight, the harmony between the components contained in the tteokbok sauce composition is broken, and there is a problem that the overall preference is lowered.

In the case of shrimp concentrate serving as a natural seasoning, if it is contained in an amount of less than 10 parts by weight, there is a problem of a reduced flavor. When the shrimp concentrate is contained in an amount exceeding 15 parts by weight, harmony between components contained in the source composition for tteokbok There is a problem in breaking down the overall likelihood of breaking.

MSG and amino base (wheat gluten), which are other additives, have a problem in that the MSG-rich taste is lowered when MSG is contained in an amount of less than 1 part by weight, and when it exceeds 5 parts by weight, the artificial seasoning taste due to MSG is felt, There is a problem that the degree of preference falls.

When the amino base is contained in an amount of less than 1 part by weight, it is difficult to improve the texture and control the concentration of the source composition. When the amino base is contained in an amount exceeding 5 parts by weight, the concentration of the source composition becomes too thick, May occur.

The present invention may further comprise a natural material selected from the group consisting of dandelion powder, avocado oil, coconut oil, olive leaf powder, and mixtures thereof in addition to the above materials, and the natural material is preferably contained in an amount of 0.1 to 1.4 parts by weight 0.1 to 0.2 parts by weight of avocado oil, 0.1 to 0.2 parts by weight of coconut oil and 0.1 to 0.5 parts by weight of olive leaf powder.

In the case of the dandelion powder contained for the protection of the stomach, if the content is less than 0.1 part by weight, the gastrointestinal protective effect is insufficient. If the content exceeds 0.5 part by weight, the bitter taste of the dandelion powder may degrade the taste.

Avocado oil, coconut oil and olive leaf powder can increase the pungent flavor and distinctive flavor unique to tteokbokki, including less than 0.1 part by weight of avocado oil, less than 0.1 part by weight of coconut oil and less than 0.1 part by weight of olive leaf powder There is a problem in that the above-mentioned effect of increasing the flavor is insufficient, and when it contains more than 0.2 parts by weight of avocado oil and 0.2 parts by weight of coconut oil, there is a problem that oil tends to visually appear on the tteokbok broth when preparing tteokbok.

A method of preparing a source composition for a tteok-roki according to another embodiment of the present invention comprises the steps of: 1) heating purified water; 2) adding the shrimp concentrate and the juice concentrate to the heated purified water of step 1) and mixing to prepare a sauce for soup; And 3) adding starch syrup, seasoning, refined salt, white sugar, high fructose, Cheongyang red pepper juice solution, halipurin juice solution and other additives to the soup source of step 2).

Preferably 1) heating the purified water; 2-1) preparing sauce for soup by mixing the shrimp concentrate and the juice concentrate into heated purified water of step 1) and mixing them; 2-2) heating the soup source and concentrating to produce a concentrate; 2-3) cooling the concentrate at 20-25 占 폚; 2-4) adding purified water to the cooled concentrate and heating to prepare a sauce for soup; And 3) adding starch syrup, seasoning, refined salt, white sugar, high fructose, Cheongyang red pepper juice solution, halipurin juice solution and other additives to the soup source of step 2-4 above and mixing them.

Since the sauce for soup is concentrated and cooled at room temperature, the shiitake liquid, the shrimp concentrate and the juice concentrate can be uniformly mixed in steps 2-1) to 2-4) Can be further improved. The concentrated broth source can then be adjusted in concentration by mixing the purified water again.

The sauce for soup can be prepared by adding the shiitake mushroom, the shrimp concentrate and the juice concentrate to the heated purified water. When the concentrate and the cooling are additionally included, the flavor is further improved, The overall preference can be increased.

Here, a natural material selected from the group consisting of dandelion powder, avocado oil, coconut oil, olive leaf powder, and mixtures thereof may be included after step 3) to enhance the unique pungent flavor and distinctive flavor.

Preferably, the sauce composition for tteokbokki includes mixed broth consisting of onion skin, apple skin, pear, anchovy powder, persimmon leaf, gugija, boswellia, ogapi, and mixtures thereof. When the mixed broth water is used, the tasty flavor remaining in the mouthpiece unique to tteokbokki can be reduced, and the flavor of the finish tincture can be increased to improve the palatability as a whole.

Preferably, the mixed broth water may be contained in an amount of 0.0001 to 1 part by weight based on 100 parts by weight of the source composition for tteokbok. If it is contained in an amount of less than 0.0001 part by weight, the heavy end taste of the tteokbok sauce is varied depending on the use of the mixed broth, so that the effect of neutralizing the tackiness is hardly obtained. When the content is more than 1 part by weight, It has a problem that the source composition has a direct and occluded structure, whereby a peculiar pungent taste and unique flavor, which are elaborately designed, are lowered and the palatability is lowered.

More preferably, the mixed broth comprises 100 to 500 parts by weight of apple peel, 100 to 500 parts by weight of pear, 100 to 500 parts by weight of pear, 10 to 50 parts by weight of anchovy powder, 1 to 10 parts by weight of persimmon leaf, 0.1 to 1 part by weight of ginger, 0.1 to 1 part by weight of boswellia, and 0.1 to 1 part by weight of ginger.

When the composition is in the above-mentioned range, it is possible to improve unique peculiar aftertaste of the tteokbokki while maintaining the unique pungent taste and unique flavor of the tteokboksi safflower composition, and thus it is possible to provide a composition having excellent palatability.

According to the present invention, it is possible to provide a sauce composition for tteokbokki which can maximize the pungent taste unique to tteokbok and improve a unique flavor by using natural seasoning without using chemical seasoning excessively unlike a commercially available tteokbok sauce .

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a method for preparing a source composition for a tteokbok in accordance with an embodiment of the present invention. FIG.
2 is a flow chart of a method of manufacturing a source composition for a tteokbokki according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

[Preparation Example 1: Preparation of sauce composition for tteokbokki]

1. Preparation of sauce composition for tteokbokki

The purified water was heated, and when it became boiling above 100 캜, the shrimp concentrate and the juice concentrate were added and mixed. Thereafter, the concentrate was prepared by heating and concentrating. The concentrate was cooled at 25 DEG C for 8 hours to 10 hours. After cooling, purified water was added and heated to prepare a sauce for soup. Sour syrup, seasoning, refined salt, white sugar, high fructose, Cheongyang red pepper juice, Hally Purence juice and other additives were added to the soup sauce and mixed to prepare a sauce composition for tteokbokki.

The content of specific ingredients is shown in Table 1 below.

AD 1 AD 2 AD 3 AD 4 AD 5 AD 6 AD 7 Purified water 100 100 100 100 100 100 100 corn syrup 200 20 20 20 20 20 20 Seasoning 50 50 50 50 50 50 50 Purified salt 10 10 10 10 10 10 10 White sugar 10 10 10 10 10 10 10 High fructose 10 10 10 10 10 10 10 Cheongyang red pepper juice - One 5 10 20 10 10 Juice concentrate 10 10 10 10 10 10 10 Shrimp concentrate 10 10 10 10 10 5 15 Halapine juice - 0.5 One 5 10 5 5 MSG One One One One One One One Amino base One One One One One One One

(Unit weight parts)

2. Preparation of a source composition for tteokbokki containing natural ingredients

A source composition for tteokbokki was prepared by the same method as in Experiment No. AD 4 above and then dandelion powder, avocado oil, coconut oil and olive leaf powder were added, and the source composition for tteokbok .

Specific content information of the natural material is shown in Table 2 below.

AT 1 AT 2 AT 3 AT 4 AT 5 AT 6 AT 7 Dandelion powder 0.1 0.3 0.5 0.3 0.3 0.3 0.3 Avocado oil 0.1 0.15 0.2 0.5 0.15 - - Coconut oil 0.1 0.15 0.2 0.5 - 0.15 - Olive leaf powder 0.1 0.3 0.5 0.7 - - 0.3

(Unit weight parts)

[Experimental Example 1: Sensory Test]

The source composition for tteokbokki and rice cakes were placed in a frying pan and heated for about 10 minutes to prepare tteokbokki. The sensory evaluation was performed on 150 adult males and females who stated that they preferred spicy taste. The results were evaluated as 1 point very bad, 2 points worse, 3 points moderate, 4 points good and 5 points very good. Respectively. More specific results are shown in Table 3 below.

incense flavor Color Overall assessment AD 1 4.1 3.4 3.9 3.58 AD 2 4.0 3.52 3.8 3.62 AD 3 4.02 3.9 4.08 4.06 AD 4 4.1 3.98 4.2 4.12 AD 5 4.08 3.51 3.85 3.47 AD 6 4.05 3.68 3.98 3.67 AD 7 4.1 4.05 3.9 4.06 AT 1 4.15 4.2 4.14 4.19 AT 2 4.3 4.42 4.1 4.38 AT 3 4.18 4.1 3.9 4.09 AT 4 4.1 4.08 3.98 4.07 AT 5 4.0 3.58 4.0 3.75 AT 6 3.98 3.5 3.98 3.68 AT 7 3.87 3.62 3.80 3.70

The flavor, taste, color and overall evaluation results showed that the experimental numbers AD 1 and 2 were less spicy and had lower scores on taste and overall score. On the other hand, in the case of AD 4, due to the spicy taste, it received lower scores on taste and overall score. In addition, AD 5 was rated as not being tasteless, and taste and overall evaluation results were low.

In the case of AT 1 to 7 containing natural materials, AT 1 to 4 including dandelion powder, avocado oil, coconut oil and olive leaf powder were excellent in the evaluation score, but in the case of AT 5 to 7, The score was low.

[Experimental Example 2: Mixed broth water test]

1. Preparation of mixed broth

Each material was mixed at a constant ratio according to each composition such as the composition shown in the following [Table 4], and broth was produced in hot water for 1 hour.

B1 B2 B3 B3 B4 B5 B6 B7 B8 Onion skin 100 100 100 100 100 100 100 100 100 Apple peel 100 100 100 100 50 100 300 500 700 ship - - 100 100 50 100 300 500 700 Anchovy powder - - - 10 5 10 30 50 70 Persimmon leaf - - - 10 0.05 0.1 5 10 15 Gugija - - - - 0.05 0.1 0.5 One 2 Bosswellia - - - - 0.05 0.1 0.5 One 2 Ogaki - - - - 0.05 0.1 0.5 One 2

(Unit: parts by weight)

2. Sensitivity test

In the Experimental Example 2, the mixed water of B1 to B8 prepared in Table 4 above was mixed in AD 2 at 0.1% by weight, and the functionality was evaluated in the same manner as Experimental Example 1. [ In order to compare the effect of using the mixed broth, the functional evaluation value of AD 2 without mixed broth was set to 5, and the mixed broth was evaluated with an index of 1 to 10 as compared with the mixed broth. The higher the number, the better the palatability. The results are shown in Table 5 below.

AD 2 AD2 + B1 AD2 + B2 AD2 + B3 AD2 + B3 AD2 + B4 AD2 + B5 AD2 + B6 AD2 + B7 AD2 + B8 Likelihood 5 4 4 5 4 5 9 9 8 3

(Unit: index)

As shown in Table 5, it was difficult to confirm the effect of improving the taste of the tteokbok sauce in the case of B1 to B4. Rather, there was a problem of inhibiting the taste of the tteokboksi sauce already combined according to the mixing, There was no.

However, according to B5 to B7, the tasty aftertaste unique to tteokbokki improves, and it can be seen that the flavor of the tteokbokki as a whole can be enhanced to enhance the taste of the tteokbokki. Therefore, according to the above-mentioned composition, it has an advantage that it can be easily mixed with the combined toukki sauce composition to exhibit high palatability with unique delicious finish.

On the other hand, in the case of B8, since the distinctive flavor of the mixed broth is strengthened, a distinctive flavor is displayed. Thus, it is possible to provide flavors different from those of the tteokbok sauce composition.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (7)

Which includes a starch syrup, seasoning, purified water, refined salt, white sugar, high fructose, Cheongyang red pepper juice, brewer's concentrate, shrimp concentrate,
≪ / RTI > The method according to claim 1,
Wherein the source composition for tteokbokki comprises purified water,
10 to 15 parts by weight of purified sugar, 10 to 15 parts by weight of white sugar, 10 to 15 parts by weight of high sugar, 10 to 15 parts by weight of high sugar, 5 to 15 parts by weight of high sugar, 5 to 20 parts by weight of starch syrup, 30 to 50 parts by weight of seasoning, 10 to 15 parts by weight of a shrimp concentrate, 1 to 5 parts by weight of a haploid juice, and 1 to 5 parts by weight of other additives.
≪ / RTI > The method according to claim 1,
The Halapuri juice solution and Cheongyang red pepper juice solution are prepared by washing the halipyono and cheongyang red pepper, removing the water, pulverizing using a pulverizer, and filtering with a filter cloth
≪ / RTI > The method according to claim 1,
The juice concentrate is prepared by pressing the juice and concentrating the juice concentrate under reduced pressure
≪ / RTI > The method according to claim 1,
The shrimp concentrate is prepared by pulverizing dried shrimp, adding 5 to 10 times of water to the shrimp,
≪ / RTI > The method according to claim 1,
Wherein the source composition for tteokbokki further comprises a natural seasoning
≪ / RTI > 1) heating the purified water;
2) adding the shrimp concentrate and the juice concentrate to the heated purified water of step 1) and mixing to prepare a sauce for soup; And
3) adding starch syrup, seasoning, refined salt, white sugar, high fructose, Cheongyang red pepper juice solution, halipurin juice solution and other additives to the soup source of step 2)
A method for preparing a sauce composition for tteokbokki.

Images