KR20200073828A - Rice cakes product using curcuma aromatica and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a grilled patty product using a turmeric ingredient and a method for manufacturing the same. The method includes: a turmeric grilled patty manufacturing step of manufacturing a turmeric grilled patty by mixing a grilled patty and curry powder with turmeric powder; a dressing sauce manufacturing step of manufacturing a dressing sauce; and a dipping sauce manufacturing step of manufacturing a dipping sauce, and the grilled patty product includes the turmeric grilled patty, the dressing sauce, and the dipping sauce. The grilled patty product of the present invention uses a turmeric ingredient and is manufactured by the grilled patty product manufacturing method using the turmeric ingredient.

Description

Rice cake product using curcuma material and its manufacturing method{Rice cakes product using curcuma aromatica and manufacturing method thereof}

The present invention relates to a tteokgalbi product using turmeric material and a method for manufacturing the same, and more specifically, to prevent occurrence of a unique occurrence of tteokgalbi, and to maximize the unique flavor, the tteokgalbi product using turmeric material with high consumer preference and It relates to a manufacturing method.

Tteokgalbi is one of the traditional Korean dishes along with kimchi and bulgogi. It is chopped and kneaded with ribs, seasoned and kneaded. It is cooked in a frying pan or grill with thick paste on the ribs. It is a popular food for young and old.

This tteokgalbi has a problem that is inconvenient because it is necessary to remove and consume the ribs, which are incapable of eating.

Therefore, in order to improve this, the invention of manufacturing the tteokgalbi using chicken with bone applied to the "Korean Patent Registration No. 10-0442169 chicken tteokgalbi", "Korea Patent Registration No. 10-0905979 boneless tteokgalbi and its manufacturing method The invention of the boneless rice cake ribs prepared by adding seasoning meat to stick-type rice cake was disclosed.

However, when only meat was consumed, there was a problem that a peculiar smell could be felt.

The present invention was devised to solve the above problems, to prevent the occurrence of unique tteokgalbi, and to provide a tteokgalbi product using turmeric material having a high consumer preference and maximized intrinsic flavor and a method for manufacturing the same It has a purpose.

In order to solve the above problems, a method of manufacturing a tteokgalbi product using the turmeric material of the present invention includes a tteokgalbi chop making step of mixing tteokgalbi, curry powder and turmeric powder to produce turmeric tteokgalbi; A dressing sauce manufacturing step of manufacturing a dressing sauce and a dipping sauce manufacturing step of producing a dipping sauce may be included, and the rice cake rib product may include turmeric rice cake ribs, a dressing sauce, and a dipping sauce.

In addition, the dressing sauce manufacturing step, water, Worcester sauce, soy sauce, starch syrup, turmeric powder, Cheongyang pepper and garlic flavor powder raw material measuring step of measuring raw materials; And a dressing sauce heating step of heating the metered dressing source raw material at a temperature of 65-75° C. and a dressing sauce mixing step of mixing the heated dressing source raw material with potato starch to prepare the dressing sauce. have.

In addition, the dipping sauce manufacturing step, chopped garlic, mayonnaise, milk, sugar, salt, pepper, dipping sauce raw material measuring step of measuring the raw material of red pepper; After the olive oil in the pan, the dipping sauce heating step of heating the dipping sauce raw material at a temperature of 75 ~ 85 ℃; It may be characterized in that it comprises a cooling step of cooling the heated dipping sauce raw material at room temperature and a dipping sauce mixing step of mixing a mustard with the cooled dipping sauce raw material to prepare a dipping sauce.

In addition, the present invention can provide a tteokgalbi product utilizing turmeric material produced by the above manufacturing method.

In addition, the curry powder may be characterized in that the salinity is 1.20.

In addition, the raw material for the dressing sauce may be characterized by including water, Worcester sauce, soy sauce, starch syrup, turmeric powder, cheonyang pepper and garlic flavor powder.

In addition, the dipping sauce raw material may be characterized in that it comprises chopped garlic, mayonnaise, milk, sugar, salt, pepper and cheonyang pepper.

In addition, the turmeric rice cake ribs, may be characterized in that it further comprises a bark skin powder, redwood powder, saffron flower powder, cloves powder and fennel powder.

In addition, the raw material of the dressing sauce may be further characterized in that it further includes plum extract and sancho.

According to the rice cake ribs product using turmeric material according to the present invention and a method for manufacturing the same, the rice cake ribs product using turmeric material with low salt can be provided.

In addition, it is possible to provide a tteokgalbi product utilizing turmeric material that prevents occurrence of unique tteokgalbi, and maximizes the unique flavor.

In addition, the dressing sauce and the dipping sauce can be served with the preference of the consumer, thereby providing a mochi rib product utilizing turmeric material with high consumer preference.

1 is a flow chart of a method of manufacturing a tteokgalbi product using turmeric material according to an embodiment of the present invention.
Figure 2 is a flow diagram of the dressing sauce manufacturing step of the method of manufacturing the tteokgalbi products using turmeric material according to an embodiment of the present invention.
3 is a flowchart of a dipping sauce manufacturing step of a method of manufacturing a rice cake rib using a turmeric material according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various conversions may be applied and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

It should be noted that the technical terms used in the present invention are only used to describe specific embodiments, and are not intended to limit the present invention, and the technical terms used in the present invention are not specifically defined in the present invention. Unless, it should be interpreted as meanings generally understood by those skilled in the art to which the present invention pertains, and should not be interpreted as an excessively comprehensive meaning or an excessively reduced meaning.

Here, repeated descriptions, well-known functions that may unnecessarily obscure the subject matter of the present invention, and detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art.

Hereinafter, the tteokgalbi products utilizing turmeric material according to a preferred embodiment of the present invention will be described in detail with reference to FIGS. 1 to 3.

1 is a flow chart of a method of manufacturing a tteokgalbi product using a turmeric material according to an embodiment of the present invention, FIG. 2 is a flowchart of a method of manufacturing a tteokgalbi product using a turmeric material according to an embodiment of the present invention, FIG. 3 Is a flowchart of a method of manufacturing a dipping sauce using a turmeric material according to an embodiment of the present invention.

As shown in Figure 1, the method of manufacturing the tteokgalbi products using the turmeric material according to the embodiment of the present invention includes the turmeric tteokgalbi manufacturing step (S100), dressing sauce manufacturing step (S200) and dipping sauce manufacturing step (S300) Can.

Tteokgalbi products utilizing turmeric material according to an embodiment of the present invention may include tteokgalbi, dressing sauce and dipping sauce.

First, the turmeric tteokgalbi manufacturing step (S100) is a step of producing a turmeric tteokgalbi by mixing tteokgalbi, curry powder and turmeric powder, for 100 parts by weight of tteokgalbi, curry powder 0.3 to 0.5 parts by weight and turmeric powder 0.5 to 0.7 parts by weight It is included, preferably it may include 0.4 parts by weight of curry powder and 0.6 parts by weight of turmeric powder.

Turmeric contains a large amount of curcumin, so it has an antioxidant effect, and inhibits the production of proteins that cause tumors in the colon, and thus has an excellent effect in preventing and improving colon cancer. In addition, turmeric has the effect of removing odors from fish and meat.

Curry contains a large amount of curcumin because it contains turmeric as the main raw material, and has the effect of removing odors from fish and meat.

At this time, when the curry powder is less than 0.3 parts by weight, the bitter taste peculiar to turmeric is present, and when it exceeds 0.5 parts by weight, the overall taste of the tteokgalbi is salty and may decrease the consumer's preference.

In addition, when the turmeric powder is less than 0.5 parts by weight, the flavor of turmeric appears slightly, and when it exceeds 0.7 parts by weight, a bitter taste peculiar to turmeric may be produced.

In addition, the curry powder of the turmeric tteokgalbi manufacturing step (S100) has a salinity of 1.10 to 1.30, preferably, the curry powder may have a salinity of 1.20.

At this time, when the salinity of the curry powder is less than 1.10, the turmeric rice cake ribs are fresh, and when it exceeds 1.30, the saltiness of the turmeric rice cake ribs increases, so that the preference of consumers may decrease.

In addition, turmeric tteokgalbi can be formed in each 120g to suit the consumer's single intake.

In addition, the turmeric tteokgalbi in the manufacturing stage of turmeric tteokgalbi (S100), 0.1 to 0.3 parts by weight of cortex bark powder, 0.1 to 0.3 parts by weight of red pine powder, 0.1 to 0.3 parts by weight of saffron flower powder, 0.2 of clove powder ~0.4 parts by weight and 0.2 to 0.4 parts by weight of fennel powder may be further included.

Preferably, it may further include 0.2 parts by weight of the bark skin powder, 0.2 parts by weight of red camphor powder, 0.2 parts by weight of saffron flower powder, 0.3 parts by weight of cloves powder and 0.3 parts by weight of fennel powder.

At this time, if the skin of the skin is less than 0.1 parts by weight, it does not sufficiently catch the odor of the rice cake ribs, and if it exceeds 0.3 parts by weight, the peculiar hard texture may be emphasized and the consumer preference may decrease.

In addition, when the redwood powder is less than 0.1 parts by weight, it does not sufficiently catch the rice cake ribs, and when it exceeds 0.3 parts by weight, the peculiar salty taste is emphasized and the consumer's preference may decrease.

In addition, when the saffron flower powder is less than 0.1 parts by weight, the flavor is insignificant, and when it exceeds 0.3 parts by weight, the sweetness increases, so that the unique flavor of turmeric rice cake ribs may not be sufficiently felt.

In addition, if the clove powder is less than 0.2 parts by weight, it does not sufficiently catch the rice cake ribs, and if it exceeds 0.4 parts by weight, the peculiar spicy taste may be emphasized and the consumer preference may be reduced.

In addition, if the fennel powder is less than 0.2 parts by weight, it does not sufficiently catch the rice cake ribs, and if it exceeds 0.4 parts by weight, the peculiar scent is emphasized and the consumer's preference may decrease.

Next, the dressing sauce manufacturing step (S200) is a step of manufacturing a dressing sauce including water, Worcester sauce, soy sauce, starch syrup, turmeric powder, cheonyang pepper, potato starch, and garlic flavor powder. ), a dressing source heating step (S220) and a dressing sauce mixing step (S230).

The dressing sauce raw material measuring step (S210) is a step of measuring raw materials such as water, Worcester sauce, soy sauce, starch syrup, turmeric powder, Cheongyang pepper and garlic flavor powder. More specifically, 24 to 26 parts by weight of water, Worcester sauce 4 to 5 It may include parts by weight, soy sauce 1.5 to 2.5 parts by weight, starch syrup 17 to 19 parts by weight, turmeric powder 0.1 to 0.3 parts by weight, cheonyang pepper 0.8 to 1.2 parts by weight and garlic flavor powder 0.05 to 0.15 parts by weight.

Preferably, it contains 25 parts by weight of water, 4.76 parts by weight of Worcester sauce, 2.04 parts by weight of soy sauce, 18 parts by weight of starch syrup, 0.2 parts by weight of turmeric powder, 1 part by weight of Cheongyang pepper and 0.1 part by weight of garlic flavor powder, and Cheongyang pepper is thin It can be prepared by cutting or mincing.

At this time, if the water is less than 24 parts by weight, the overall taste of the dressing sauce can be squeezed, and if it exceeds 26 parts by weight, the concentration of the dressing sauce may be dilute.

In addition, when the worcester sauce is less than 4 parts by weight, the color of the dressing sauce is light and the unique flavor of worcester sauce is small, and when it exceeds 6 parts by weight, the overall taste of the dressing sauce may be excessively irritating.

In addition, when the soy sauce is less than 1.5 parts by weight, the overall taste of the dressing sauce is fresh, and when it exceeds 2.5 parts by weight, the overall taste of the dressing sauce can be squeezed.

In addition, when the starch syrup is less than 17 parts by weight, the concentration of the dressing sauce is not only dilute, but the overall taste of the dressing sauce can be squeezed. If it exceeds 19 parts by weight, the dressing sauce is sweet and the unique flavor of the rice cake ribs may not be properly felt. have.

In addition, when the turmeric powder is less than 0.1, the flavor of turmeric appears slightly, and when it exceeds 0.3 parts by weight, a bitter taste peculiar to turmeric may be produced.

In addition, when less than 0.8 parts by weight of Chengyang pepper, the peculiar flavor of pepper is insignificant, and when it exceeds 1.2 parts by weight, the dressing sauce becomes spicy and the preference of consumers may decrease.

In addition, when the garlic flavor powder is less than 0.05 parts by weight, the garlic flavor is insignificant, and when it exceeds 0.15 parts by weight, a spicy flavor peculiar to garlic may be produced.

In addition, the dressing source raw material of the dressing source raw material measuring step (S210) may further include plum extract and wild grass.

More specifically, it further comprises 1 to 2 parts by weight of plum extract and 0.2 to 0.4 parts by weight of sancho, preferably 1.5 parts by weight of plum extract and 0.3 parts by weight of sancho.

Plum extract extracts the digestion and blood circulation in the body smoothly, and contains citric acid, so it has an excellent effect on fatigue recovery.

Sancho contains the ingredients of sanchool, which has a spicy taste and has a sterilizing and detoxifying effect. In addition, Sancho has the effect of preventing the occurrence of odor in fish and meat.

At this time, when the plum extract is less than 1 part by weight, the digestive effect is insignificant and the spicy scent peculiar to Sancho increases, and when it exceeds 2 parts by weight, the concentration of the dressing sauce may be dilute.

In addition, if the acidcho is less than 0.2 parts by weight, the effect of removing the deodorant and deodorization is negligible, and when it exceeds 0.4 parts by weight, the peculiar fragrance becomes strong and the flavor of other materials may be lowered.

The dressing sauce heating step (S220) is a step of heating the metered dressing source raw material at a temperature of 65 to 75° C. until boiling, and preferably heating at 70° C. for 5 to 10 minutes.

At this time, when the heating temperature is less than 65°C, the sauce is not sufficiently mixed, and when it exceeds 75°C, a burning odor may be generated in the source.

In addition, when the heating time is less than 5 minutes, the sauce is not sufficiently mixed, and when it exceeds 10 minutes, a burning odor may be generated in the source.

Dressing sauce mixing step (S230) is a step of preparing a dressing sauce by mixing potato starch with the heated raw material, more specifically, 13-15 parts by weight of potato starch may be mixed.

Preferably, 14 parts by weight of potato starch is mixed, and may include 1 part by weight of potato starch and 13 parts by weight of water.

At this time, when the potato starch is less than 13 parts by weight, the viscosity of the dressing sauce is lowered, and when it exceeds 15 parts by weight, the concentration of the dressing sauce may be dilute.

Next, the dipping sauce manufacturing step (S300) is a step of manufacturing a dipping sauce including chopped garlic, olive oil, mayonnaise, milk, sugar, salt, pepper, cheonyang pepper and mustard, and measuring the dipping sauce raw material (S310) , Dipping sauce heating step (S320), cooling step (S330) and dipping sauce mixing step (S340).

The dipping sauce raw material measuring step (S310) is a step of measuring raw materials of chopped garlic, mayonnaise, milk, sugar, salt, pepper and cheonyang pepper. More specifically, 10-12 parts by weight of chopped garlic, 26-28 parts by weight of mayonnaise, It may include 95 to 105 parts by weight of milk, 4 to 6 parts by weight of sugar, 0.4 to 0.6 parts by weight of salt, 0.3 to 0.5 parts by weight of pepper and 2.5 to 3.5 parts by weight of Cheongyang pepper.

Preferably, it may include 11 parts by weight of chopped garlic, 27 parts by weight of mayonnaise, 100 parts by weight of milk, 5 parts by weight of sugar, 0.5 parts by weight of salt, 0.4 parts by weight of pepper and 3 parts by weight of red pepper.

At this time, when the chopped garlic is less than 10 parts by weight, the garlic flavor is negligible, and when it exceeds 12 parts by weight, the dipping sauce is spicy and the preference of consumers may decrease.

In addition, when the mayonnaise is less than 26 parts by weight, the concentration of the dipping sauce is not suitable for dipping the tteokgalbi, and when it exceeds 28 parts by weight, the dipping sauce is salty and sensation, which may decrease consumer preference.

In addition, when the milk is less than 95 parts by weight, the concentration of the dipping sauce is stiff and is not suitable for dipping rice cake ribs. If it exceeds 105 parts by weight, the concentration of the dipping sauce may be dilute.

In addition, when less than 2.5 parts by weight of Chengyang pepper, the peculiar flavor of red pepper is insignificant and the dipping sauce is felt as a whole, and when it exceeds 3.5 parts by weight, the dipping sauce is spicy and consumer preference may decrease.

The dipping sauce heating step (S320) is a step of heating the dipping sauce raw material at a temperature of 75 to 85° C. for 7 to 12 minutes after placing an olive oil in a pan, preferably, heating at 80° C. for 10 minutes to perform dipping sauce raw material. Can slumber.

At this time, when the heating temperature is less than 75°C, the sauce is not sufficiently mixed, and when it exceeds 85°C, a burning odor may be generated in the source.

In addition, when the heating time is less than 7 minutes, the sauce is not sufficiently mixed, and when it exceeds 12 minutes, a burning odor may be generated in the source.

In addition, 0.5 to 1.5 parts by weight of olive oil in the dipping sauce heating step (S320) is added, and preferably 1 part by weight may be added.

At this time, when the olive oil is less than 0.5 parts by weight, the peculiar flavor of the olive oil is slight, and when it is less than 1.5 parts by weight, the dipping sauce is felt and the consumer's preference may decrease.

The cooling step (S330) is a step of cooling the heated dipping sauce raw material at room temperature, and more specifically, may be cooled at room temperature (15-25°C) for 30-60 minutes.

At this time, if the cooling time is less than 30 minutes, the heated dipping source raw material is not sufficiently cooled, and if it exceeds 60 minutes, it may be sufficiently cooled and inefficient.

The dipping sauce mixing step (S340) is a step of preparing a dipping sauce by mixing the cooled dipping sauce raw material with the mustard, and more specifically, 17 to 20 parts by weight of the mustard is mixed, preferably 18.5 parts by weight. have.

At this time, if the mustard is less than 17 parts by weight, the odor unique to the mustard is insignificant, and if it exceeds 20 parts by weight, the odor unique to the mustard becomes strong and the unique flavor of the rice cake ribs may not be properly felt.

According to this, it is possible to provide a tteokgalbi product with high consumer preference by preventing the occurrence of unique tteokgalbi, and maximizing the unique flavor.

Hereinafter, the tteokgalbi product using turmeric material according to the preferred embodiment derived according to the experimental example of the present invention will be described in detail.

[Experimental Example 1] Preparation of Tteokgalbi

In order to derive an appropriate blending ratio of the turmeric rice ribs included in the rice cake ribs product using turmeric, the optimum blending ratio was determined according to sensory evaluation.

1) Addition of turmeric powder

In order to set the amount of turmeric powder, 20 adult males and 20 adult females were selected as panels to measure preference.

Experiment content Preference ranking (1) 0.25 parts by weight of turmeric powder added to 100 parts by weight of Tteokgalbi 5th place (2) Addition of 0.4 parts by weight of turmeric powder to 100 parts by weight of Tteokgalbi 4th place (3) 0.5 parts by weight of turmeric powder, based on 100 parts by weight of tteokgalbi 3rd place (4) 0.7 parts by weight of turmeric powder added to 100 parts by weight of Tteokgalbi 2nd place (5) Add 1 part by weight of turmeric powder to 100 parts by weight of Tteokgalbi 1st (6) Addition of 1.2 parts by weight of turmeric powder to 100 parts by weight of Tteokgalbi 6th

As a result of the measurement, the (4) rice cake ribs with 0.7 parts by weight of turmeric powder were harmonized with the taste of the existing rice cake ribs, and the bitter taste of turmeric was not obtained. In addition, the (6) rice cake ribs with 1.2 parts by weight of turmeric powder added turmeric The characteristic bitter taste tended to be noticeable.

The preference of the rice cake ribs (3), (4) and (5) with 0.5 to 1 part by weight of turmeric powder was high, and the rice cake rib (5) with 1 part by weight of turmeric powder was the highest.

2) Salinity setting of curry powder

In order to improve the quality of turmeric tteokgalbi, an experiment was conducted to set the desired salinity of the curry powder.

With respect to 100 parts by weight of tteokgalbi, 0.5 parts by weight of turmeric powder and 0.5 parts by weight of curry powder with different salinity were added to prepare turmeric tteokgalbi.

In order to set the desired salinity of the curry powder, 20 adult males and 20 adult females were selected as a panel for the 5-point scale (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good). The sensory test was conducted.

NO One 2 3 4 5 6 Salinity of curry powder 1.82 1.76 1.55 1.48 1.20 0.97 Preference ranking 3.7 4.0 4.2 3.8 4.8 4.7

As a result, it was found that the preference of the curry powder having salinity of 1.20 and 0.97 was high.

3) Mixing ratio of curry powder 1

In order to set the mixing ratio of curry powder, 20 adult males and 20 adult females were selected as panels to measure preference.

As the curry powder, curry powders with a high affinity of 1.20 and 0.97 were used.

Experiment content Preference ranking (1) Adding 1 part by weight of curry powder with a salinity of 0.97 to 100 parts by weight of Tteokgalbi 3rd place (2) 0.5 parts by weight of turmeric powder and 0.5 parts by weight of curry powder with a salinity of 0.97 are added to 100 parts by weight of tteokgalbi 4th place (3) 1 part by weight of curry powder having a salinity of 1.20 is added to 100 parts by weight of mochi ribs 1st (4) 0.5 parts by weight of turmeric powder and 0.5 parts by weight of curry powder having a salinity of 1.20 are added to 100 parts by weight of tteokgalbi 2nd place

As a result of the measurement, it was found that the preference for the curry powder having a salinity of 1.20 was high.

4) Mixing ratio of curry powder 2

In order to set the specific mixing ratio of curry powder and turmeric powder having a salinity of 1.20, 20 adult males and 20 adult females were selected as panels to measure preference.

Experiment content Preference ranking (1) 0.7 parts by weight of turmeric powder and 0.3 parts by weight of curry powder are added to 100 parts by weight of tteokgalbi 5th place (2) Addition of 0.6 parts by weight of turmeric powder and 0.4 parts by weight of curry powder to 100 parts by weight of Tteokgalbi 1st (3) 0.5 parts by weight of turmeric powder and 0.5 parts by weight of curry powder are added to 100 parts by weight of tteokgalbi 4th place (4) With respect to 100 parts by weight of tteokgalbi, 0.4 parts by weight of turmeric powder and 0.6 parts by weight of curry powder are added. 2nd place (5) 0.3 parts by weight of turmeric powder and 0.7 parts by weight of curry powder are added to 100 parts by weight of tteokgalbi 3rd place

As a result of the measurement, with respect to 100 parts by weight of the rice cake ribs, 0.6 parts by weight of turmeric powder and 0.4 parts by weight of curry powder had the highest palatability, which established the optimum mixing ratio.

[Experimental Example 2] Preparation of dressing sauce

Preliminary experiments were conducted to derive the proper mixing ratio of the dressing sauce contained in the tteokgalbi product using turmeric.

1) Preliminary Experiment 1

Raw material content water 25 g Soy sauce 9g corn syrup 18g Turmeric powder 0.2 g Cheongyang pepper 1 g Starch 1g + 13ml water Garlic flavor powder 0.1 g

As a result of the experiment, the amount of soy sauce was changed from 9g to 6.8g as the dressing sauce felt slightly salty.

2) Preliminary Experiment 2

Raw material content water 25 g Soy sauce 6.8 g corn syrup 18g Turmeric powder 0.2 g Cheongyang pepper 1 g Starch 1g + 13ml water Garlic flavor powder 0.1 g

As a result of the experiment, when it was sprinkled on the turmeric rice cake ribs, the color was light and the taste was not irritating.

3) Establishment of mixing ratio

Raw material content water 25 g Worcester Sauce 4.76 g Soy sauce 2.04 g corn syrup 18g Turmeric powder 0.2 g Cheongyang pepper 1 g Starch 1g + 13ml water Garlic flavor powder 0.1 g

The amount of soy sauce was reduced according to the addition of Worcester sauce, and the final blending ratio of the dressing sauce exhibiting a rich and irritating taste was established.

[Experimental Example 3] Preparation of dipping sauce

Preliminary experiments were conducted to establish the proper raw material and mixing ratio of the dipping sauce included in the rice cake ribs product using turmeric.

1) Preliminary experiment

Raw material content One 2 chopped garlic 11 g 11 g Olive oil 1 g 1 g mayonnaise 27 g 27 g milk 100ml 100ml Sugar 5 g 5 g Salt 0.5 g 0.5 g pepper 0.4 g 0.4 g Cheongyang pepper - 3 g

As a result of the experiment, the dipping sauce without the Chongyang pepper was felt compared to the dipping sauce with the Chengyang pepper, and the raw material containing the Chengyang pepper was established as an appropriate raw material. To complement color.

2) Establishment of mixing ratio

Raw material content chopped garlic 11 g Olive oil 1 g mayonnaise 27 g milk 100ml Sugar 5 g Salt 0.5 g pepper 0.4 g Cheongyang pepper 3 g mustard 1.5 g

Since the color of the sauce is yellow, it has a good appetite, and the final blending ratio of dipping sauce has been established.

[Example 1]

Tteokgalbi 118.8g, 1.20 salinity curry powder 0.48g, turmeric powder 0.72g was mixed to prepare turmeric tteogalbi.

25 parts by weight of water, 4.76 parts by weight of Worcester sauce, 2.04 parts by weight of soy sauce, 18 parts by weight of starch syrup, 0.2 parts by weight of turmeric powder, 1 part by weight of Cheongyang pepper and 0.1 part by weight of garlic flavor powder Dressing sauce was prepared by mixing 14 parts by weight.

11 parts by weight of chopped garlic, 27 parts by weight of mayonnaise, 100 parts by weight of milk, 5 parts by weight of sugar, 0.5 parts by weight of salt, 0.4 parts by weight of pepper and 3 parts by weight of chilli pepper in a pan with 1 part by weight of olive oil at 80℃ After boiling for 10 minutes, the mixture was cooled at 20°C for 45 minutes, and 18.5 parts by weight of mustard was mixed to prepare a dipping sauce.

[Example 2]

Tteokgalbi 118.8g, 1.20 salinity curry powder 0.48g, turmeric powder 0.72g, cortex bark powder 0.24g, redwood powder 0.24g, saffron flower powder 0.24g, clove powder 0.36g, and fennel powder 0.36g further mixing It was prepared as in Example 1, except that was prepared.

[Example 3]

25 parts by weight of water, 4.76 parts by weight of Worcester sauce, 2.04 parts by weight of soy sauce, 18 parts by weight of starch syrup, 0.2 parts by weight of turmeric powder, 1 part by weight of Cheongyang pepper, 0.1 parts by weight of garlic flavor powder, 1.5 parts by weight of plum extract and 0.3 parts by weight of wild pepper After heating at 70° C. for 7 minutes, potato starch was prepared as in Example 1, except that 14 parts by weight of the dressing sauce was prepared.

[Comparative Example 1]

The rice cake ribs on the market were purchased and prepared.

[Experimental Example 4] Sensory evaluation

Sensory tests were performed to measure the saltiness, texture, and preference according to Examples 1 to 3 and Comparative Example 1.

The panel was selected by 20 adult males and 20 adult females and evaluated by a 5-point scale (1: very bad, 2: bad, 3: moderate, 4: good, 5: very good), and the results were as follows [ Table 10].

Example 1 Example 2 Example 3 Comparative Example 1 Salty 1.2 1.4 1.0 3.6 Texture 4.6 4.8 4.7 4.1 Preference 4.7 4.6 4.8 3.6

As a result of the [Table 10], it was found that Examples 1 to 3 had better texture and preference than Comparative Example 1, and the saltiness was less felt.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, it will be understood that the present invention may be implemented in other specific forms by those skilled in the art. Therefore, the above-described embodiment is illustrative in all respects and is not limiting.

Claims (9)

In the method of manufacturing tteokgalbi products using turmeric material,
Turmeric rice cake ribs manufacturing step of mixing the rice cake ribs, curry powder and turmeric powder to produce turmeric rice cake ribs;
Dressing sauce manufacturing step for manufacturing a dressing sauce and
It includes a dipping sauce manufacturing step of manufacturing a dipping sauce,
The tteokgalbi product is a method of manufacturing tteokgalbi product using turmeric material, characterized in that it comprises a turmeric tteokgalbi, dressing sauce and dipping sauce.
According to claim 1,
The dressing sauce manufacturing step,
Dressing sauce raw material measuring step of measuring raw materials of water, Worcester sauce, soy sauce, starch syrup, turmeric powder, Cheongyang pepper and garlic flavor powder;
Dressing sauce heating step of heating the metered dressing source raw material at a temperature of 65 ~ 75 ℃ and
Method of manufacturing a tteokgalbi product using a turmeric material comprising a mixing step of preparing a dressing sauce by mixing potato starch with the heated dressing sauce raw material.
According to claim 1,
The dipping sauce manufacturing step,
Dipping sauce raw material measuring step of measuring raw materials of chopped garlic, mayonnaise, milk, sugar, salt, pepper, and cheonyang pepper;
After the olive oil in the pan, the dipping sauce heating step of heating the dipping sauce raw material at a temperature of 75 ~ 85 ℃;
Cooling step of cooling the heated dipping sauce raw material at room temperature and
Method of manufacturing a tteokgalbi product using turmeric material comprising a dipping sauce mixing step of mixing a mustard with the cooled dipping sauce raw material to prepare a dipping sauce.
Claim 1 to claim 3, characterized in that produced by any one of the manufacturing method of the tteokgalbi product using turmeric material.
The method of claim 4,
The curry powder,
Tteokgalbi product using turmeric material characterized by a salinity of 1.20.
The method of claim 4,
The dressing source raw material,
Tteokgalbi product utilizing turmeric material characterized by including water, Worcester sauce, soy sauce, starch syrup, turmeric powder, cheonyang pepper and garlic flavor powder.
The method of claim 4,
The dipping sauce raw material,
Tteokgalbi product utilizing turmeric material, which includes chopped garlic, mayonnaise, milk, sugar, salt, pepper and cheonyang pepper.
The method of claim 4,
The turmeric tteokgalbi,
Tteokgalbi product utilizing turmeric material, characterized in that it further comprises a coriander powder, redwood powder, cherry tree flower powder, cloves powder and fennel powder.
The method of claim 4,
The dressing source raw material,
Tteokgalbi product utilizing turmeric material characterized by further including plum extract and sancho.

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