KR20210002230A - Cooking method of iced ddukboggi - Google Patents

Abstract

The present invention relates to a method for producing cold tteokbokki. More specifically, the method comprises the steps of: (a) adding and heating radish, shiitake mushroom, kelp, dried anchovies, beef, and onion in water to brew a broth, and preparing a tteokbokki broth in the state of ice balls by cooling the brewed broth; (b) mixing rice cakes for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumbers, and the like, and heating and cooking a mixture at 60-100°C for 5-10 minutes to prepare a cold tteokbokki main ingredient, wherein an appropriate amount of starch liquefying enzymes (α-Amylase) are added to the rice cakes for tteokbokki; and (c) adding and mixing red pepper paste, red pepper powder, starch syrup, minced garlic, black pepper, and preparing a tteokbokki seasoning in the form of unit ices in a frozen state. According to the method of the present invention, without phenomenon in which a cold rice cake is aged and hardened during the shelf life by mixing seasonings and broths in slush and ice conditions or the surface of the rice cake is gradually swelled and melted by a tteokbokki broth and a tteokbokki seasoning sauce added together, constant quality can be maintained. The cold tteokbokki can be consumed in a cold state, and rice cakes for tteokbokki in a cold state are not easily swelled instantly, and thus textures and preservation are excellent. The nutritional values of tteokbokki are improved by hygienically using cold broths and seasoning sauces in the ice state. Thus, the tteokbokki of the present invention can be consumed as a favorite food for men and women at all ages including foreigners.

Description

Manufacturing method of cold tteokbokki{COOKING METHOD OF ICED DDUKBOGGI}

The present invention relates to a method of manufacturing a cold tteokbokki, wherein the tteokbokki for tteokbokki is made by adding an appropriate amount of an ice ball type tteokbokki so that the tteokbokki can be used immediately in a cold state, It is a product that is completely cooked with slushy tteokbokki sauce, etc., without the phenomenon that the cold rice cake is aging and hardened during the shelf life, or the surface of the rice cake gradually blows and melts by the added tteokbokki stock and tteokbokki sauce. It relates to a method of manufacturing a cold tteokbokki improved to maintain a certain quality and to be consumed in a cold state.

When the conventional tteokbokki is completely cooked and commercialized, it cannot be commercialized due to the phenomenon that the rice cake is easily hardened due to aging and the surface gradually blows and melts by the tteokbokki broth and the tteokbokki sauce. There are products that prevent only the swelling phenomenon, and products that allow rice cakes and seasonings to be separately packaged without cooking and cooked after purchase, but both of these methods are heated or heated for a long time to soften hardly aged rice cakes to be used. There is a discomfort to straighten, and once the aging and hardened product is heated and cooled,

Right away. In terms of hardness and nutrition, the quality of the tteokbokki was deteriorated, such as a decrease in digestion and absorption rate, and on the other hand, it was difficult to maintain a cold state, and it was difficult to consume tteokbokki in a cold and cool state.

Publication Patent No. 10-2003-0008224 Publication Patent No. 10-2015-0015038

The present invention is to solve the problems of the conventional tteokbokki as described above, and an object of the present invention is to prepare a stock of tteokbokki and a sauce for tteokbokki in a state of ice of a certain particle, and starch liquefying enzyme (α -Amylase) is added in an appropriate amount to prevent the aging of rice cakes, and by forming an insoluble film by calcium salt and the outer skin of the rice cakes, the surface is prevented from being soaked to maintain the physical properties of the cold, chewy rice cakes within the expiration date. It is possible to provide a method of manufacturing cold tteokbokki, which increases the nutritional value of tteokbokki and a sense of satisfaction when eating.

In order to achieve the above object, the method for producing cold tteokbokki of the present invention is (a) radish, shiitake, kelp, dried anchovies, beef, onions in water, and heating the broth to brew the broth to cool the broth to form an ice ball. Mix the rice cake for tteokbokki meat level and (b) the rice cake for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumber, etc., made by adding an appropriate amount of starch liquefying enzyme (α-Amylase) to the rice cake for tteokbokki, and mix it at 60~100℃ for 5-10 It characterized in that it is prepared, including the step of preparing main ingredients for tteokbokki, which is cooled after heating and cooking, and (c) preparing the tteokbokki seasoning in the form of unit ice in a frozen state by mixing and mixing red pepper paste, red pepper paste, starch syrup, minced garlic, and pepper. .

In the step (a), radish, shiitake mushrooms and kelp, dried anchovies, beef, and onions are used as ingredients for the broth to give the broth a cool and savory taste. That is, radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions are added to water and heated at a temperature of 80 to 100°C for 1 to 2 hours to brew the broth and remove the broth ingredients. At this time, if the heating temperature is less than 80℃, the flavor of radish, shiitake mushrooms, kelp, and dried anchovies cannot be sufficiently flavored in the broth, and if it exceeds 100℃, the water continues to evaporate, so it is heated to a temperature of 80~100℃. If the time is shorter than 1 hour, it is difficult to extract enough broth, and if it is longer than 2 hours, it is heated more than necessary to evaporate the water, so 1-2 hours is appropriate.

And the mixing ratio of water and radish, anchovies, shiitake mushrooms and kelp, beef, and onions is 60 to 83% by weight of water, 10 to 17% by weight of radish, 2 to 3% by weight of shiitake, 2 to 3% by weight of kelp and 0.5 to of dried anchovy 1.5% by weight, 3 to 4% by weight of beef, and 7 to 8% by weight of onion are preferable.If the broth material is added in too small amounts, the cool taste and umami taste will be insufficient, and if it becomes excessive, the fishy taste of anchovy and kelp Because it can be felt.

In addition, as the radish, raw radish used as a general stock material is used, and dried kelp is also used for the kelp, and the shiitake mushroom is used as fresh shiitake and dried shiitake, and the dried anchovy is used as a general stock material. All anchovies can be used, beef is used as yangji, and onions are used as general onions. Also, since it is used as an ingredient for broth, the size of radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions is irrelevant.

After aging for 24 hours, the broth filtered as described above is put in a ball-shaped mold and cooled at minus 10 to 15°C to form an ice ball of 0.5 to 1 cm.

In the above step (b), the manufacturing process of rice cake for tteokbokki is in principle to use white rice, and when using clean rice (air-sprayed and washed during polishing): Put 100kg of washed rice in a dip container and fill it with 100kg to 120kg of purified water. It is called by dipping rice. The processing time is adjusted according to seasonal temperature control and the degree of drying of the raw rice, and is usually immersed for 3 to 5 hours, and then the appropriate amount of water has soaked into the rice (20 to 40% by weight of rice). After removing the water by supporting the rice soaked in water, the rice is crushed by passing it through a roller type compression grinder several times.

1.9 kg of salt per 120-140 kg of crushed rice flour. Mix 0.8kg of sodium alginate and 13~33kg of purified water well. At this time, the subsidiary materials excluding purified water are steamed and mixed in a blending process to be described later, and the mixed rice flour is increased by 35 to 50 minutes at a vapor pressure of 0.5 to 1 kg/cm and heated until the central temperature reaches 95°C or higher.

After cooling for a while until the central temperature of the heated and steamed rice cake semi-finished product reaches 80 to 90°C, 0.02 kg of starch liquefying enzyme (α-Amy1ase) is added and mixed well. At this time, the mixed rice cakes are molded in the form of rice cakes using an extrusion molding machine so that the temperature of the rice cakes are not lowered below 70℃. The extruded rice cakes are immersed in cooling water to cool. At this time, use a diluted solution of calcium chloride (CaC1) or sodium bicarbonate (NaHCO) to a concentration of 0.1 to 6% in cooling water. After surface coating with calcium chloride, etc., the remaining calcium chloride is washed cleanly in purified water, and then starch is added to the rice cake for tteokbokki. Add an appropriate amount of liquefied enzyme (α-Amylase) and mix the rice cake for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumber, etc., cut into a certain size of 0.3~0.7mm in thickness and 3~5cm in length, and mix at 60~100℃. Preparing the main ingredients for cold tteokbokki in a state of heating for ~10 minutes and cooling to -1~0℃ after cooking:

In step (c), add red pepper paste, red pepper powder, starch syrup, chopped garlic, and pepper, mix, heat slowly, boil for 20 minutes, and mature the mixed seasoning for 24 hours, put it in a mold and cool it at -10 to 15°C and cool to 10 to 15 cm Steps of preparing tteokbokki seasoning formed with cubed ice of:

And it is preferably 46 to 67% by weight of red pepper paste, 24 to 38% by weight of red pepper powder, 10 to 17% by weight of starch syrup, 2 to 3% by weight of chopped garlic, and 0.5 to 1.5% by weight of pepper.

The red pepper powder is made of Cheongyang red pepper powder, which has a strong spicy taste.

The ice ball of the step (a) and the ice of the cube of the step (c) may be slushed by a slush machine.

According to the cold tteokbokki manufacturing method of the present invention,

Iced and slushy broth and tteokbokki broth that is added together with the tteokbokki broth added together or aged and hardened by mixing for tteokbokki made by adding an appropriate amount of starch liquefying enzyme (α-Amylase) to the rice cake. The surface of the rice cake is gradually soaked by the tteokbokki sauce so that it can always maintain a certain quality without melting, and it is provided so that it can be consumed in a cold state, and the texture and preservation are excellent because the rice cake for tteokbokki in a cold state is not easily blown. Hygienically, the use of ice cold broth and seasoning enhances the nutritional value of Tteokbokki so that it can be established as a favorite food for men and women of all ages and foreigners.

1 is a manufacturing process diagram of cold tteokbokki according to the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention is to prepare a cold tteokbokki that is rich in nutrients in a cold state and has a new flavor. The manufacturing method of cold tteokbokki according to the present invention, as shown in Figure 1,

(a) Put radish, shiitake, kelp, dried anchovies, beef, onions in water, and heat the broth to brew the broth, and then cool the broth to make the tteokbokki meat level in the form of ice balls, and (b) the starch liquefying enzyme in the rice cake for tteokbokki. (α-Amylase) is added in an appropriate amount, mixed with rice cake, sesame leaves, cabbage, dried jellyfish, cucumber, etc., and heated at 60 to 100℃ for 5 to 10 minutes, and then cooled. (c) Red pepper powder, red pepper paste and starch syrup, red pepper paste, chopped garlic, and pepper are added and mixed, and prepared, including the step of preparing seasoning for tteokbokki in a frozen state.

Tteokbokki rice cakes, made by adding an appropriate amount of starch liquefying enzyme (α-Amylase) to the rice cakes for tteokbokki as described above, suppresses the aging of the luxury rice and maintains the gelatinized state at the time of use. Compared to the existing rice cakes of tteokbokki that must be heated for a long time, it has advantages in nutritional aspects such as texture and digestion and absorption rate.

Hereinafter, the present invention will be described in detail for each step.

(a) In water, radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions are added to the water and heated to prepare a broth in the form of ice balls.

The present invention prepares and uses a broth rather than simply water, and by using radish, shiitake mushrooms, kelp, and dried anchovies as the broth material, a cool taste and umami taste are given to the broth. That is, radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions are added to water and heated at a temperature of 80 to 100°C for 1 to 2 hours to brew the broth and remove the broth ingredients. At this time, if the heating temperature is less than 80℃, the flavors of radish, shiitake and kelp, dried anchovies, beef, and onions cannot be sufficiently flavored in the broth. If the heating temperature exceeds 100℃, the water continues to evaporate, so the temperature is 80~100℃. It is heated, and if the heating time is shorter than 1 hour, it is difficult to extract enough broth, and if it is longer than 2 hours, it is heated more than necessary to evaporate the water, so 1-2 hours is appropriate.

And the mixing ratio of water and radish, anchovies, shiitake mushrooms and kelp, beef, and onions is 60 to 83% by weight of water, 10 to 17% by weight of radish, 2 to 3% by weight of shiitake mushrooms, 2 to 3% by weight of kelp and 0.5 to dry anchovy 1.5% by weight, 3 to 4% by weight of beef, and 7 to 8% by weight of onion are preferable.If the broth material is added in too small amounts, the cool taste and umami taste will be insufficient, and if it becomes excessive, the fishy taste of anchovy and kelp Because it can be felt.

In addition, as the radish, raw radish used as a general stock material is used, and dried kelp is also used for the kelp, and the shiitake mushroom is used as fresh shiitake and dried shiitake, and the dried anchovy is used as a general stock material. All anchovies can be used, beef is used as yangji, and onions are used as conventional onions. Also, since it is used as an ingredient for broth, the size of radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions is irrelevant.

After aging for 24 hours, the broth filtered as described above is put in a ball-shaped mold and cooled at minus 10 to 15°C to form an ice ball of 0.5 to 1 cm.

(b) Preparing the main ingredients for cold tteokbokki after cooking by heating the rice cake, sesame leaves, cabbage, dried jellyfish, cucumber, etc. for tteokbokki

Mixture of rice cake for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumber, etc., made by adding an appropriate amount of starch liquefying enzyme (α-Amylase), heat it at 60~100℃ for 5~10 minutes, and cool to -1~0℃ after cooking. Preparing the main ingredients for cold tteokbokki in a state:

(c) a preparation step including the step of preparing a seasoning for tteokbokki in a frozen state by mixing with red pepper paste, red pepper powder and starch syrup, minced garlic, and pepper,

After mixing 46 to 67% by weight of red pepper paste, 24 to 38% by weight of red pepper powder, 10 to 17% by weight of starch syrup, 2 to 3% by weight of chopped garlic, and 0.5 to 1.5% by weight of black pepper, the mixture is gradually heated and boiled for 20 minutes to prepare the mixed seasoning. After aging for a period of time, put it in a mold and cool it at minus 10~15℃ to form a 10~15cm cube of tteokbokki seasoning:

When ingesting cold tteokbokki prepared as described above, lay ice ball-shaped ice ball stock on the bottom of the container, grind the cooled tteokbokki main ingredients and frozen tteokbokki seasoning on the top of the ice ball stock, settle in a sliced state, and mix. You can feel it fresh and cool while maintaining its condition for a long time.

In the container, the ratio of ice ball stock: tteokbokki main ingredient: sliced tteokbokki sauce is 1:2:1.

The cold tteokbokki of the present invention manufactured through the above method has excellent flavor while maintaining a hygienic and cool state, and has a variety of nutrients, so that it can be used as a nutritious snack preferred to anyone of all ages.

Hereinafter, the present invention will be described through specific examples.

(Example 1)

(a) The mixing ratio of water and anchovies, shiitake mushrooms and kelp is 60 to 83% by weight of water, 10 to 17% by weight of radish, 2 to 3% by weight of shiitake mushrooms and 2 to 3% by weight of kelp and 0.5 to 1.5% by weight of dried anchovy, 3-4% by weight of beef and 7-8% by weight of onion are preferred,

After aging for 24 hours, the broth filtered as described above is put in a ball-shaped mold and cooled at minus 10 to 15°C to form an ice ball of 0.5 to 1 cm.

(b) Preparing the main ingredients for cold tteokbokki after cooking by heating the rice cake, sesame leaves, cabbage, dried jellyfish, cucumber, etc. for tteokbokki

Mixed rice cake for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumber, etc., made by adding an appropriate amount of starch liquefying enzyme (α-Amylase) to the rice cake, and heat it at 60~100℃ for 5~10 minutes, then cool after cooking. Main ingredients preparation steps:

(c) a preparation step including the step of preparing a seasoning for tteokbokki in a frozen state by mixing with red pepper paste, red pepper powder and starch syrup, minced garlic, and pepper,

After mixing 46 to 67% by weight of red pepper paste, 24 to 38% by weight of red pepper powder, 10 to 17% by weight of starch syrup, 2 to 3% by weight of chopped garlic, and 0.5 to 1.5% by weight of black pepper, the mixture is gradually heated and boiled for 20 minutes to prepare the mixed seasoning. After aging for a period of time, put it in a mold and cool it at minus 10~15℃ to form a 10~15cm cube of tteokbokki seasoning:

When ingesting the cold tteokbokki prepared as described above, an ice ball-shaped ice bok broth was laid on the bottom of the container, and the main ingredient of tteokbokki cooled on the top of the ice-ball broth and the tteokbokki sauce formed of cubed ice were ground and used.

(Example 2)

It was carried out in the same manner as in Example 1, but the ice ball stock and the cubed ice sauce were used by crushing.

(Example 3)

It was carried out in the same manner as in Example 1, but the ratio of ice ball stock: tteokbokki main ingredient: sliced tteokbokki sauce was used in a ratio of 1:2:1.

(Comparative Example 1)

Commercially available water, rice cake for tteokbokki, red pepper powder, red pepper paste, and starch syrup were added and heated at 80-100℃ for 3 minutes, then green onions and sesame leaves were added to each of them, and then cooled before use.

(Experimental example)

In order to investigate the preferences of Examples 1 to 3 and Comparative Example 1, 20 panels in their 10s to 20s were selected and tested in a closed space. In addition, 20 panelists in their 30s to 40s, 20 panelists in their 50s to 60s, and 20 children aged 7 to 9 were selected and tested.

The preference test was performed on a 5-point scale, and was expressed as an average value of each of 20 people. (5: Very tasty. 4: Tasty. 3: Fairly 2. Not very tasty. 1: Very tasty.)

The results were shown in Table 1 below.

Preference evaluation results of Examples 1, 2, and 3 and Comparative Examples. division Example 1 Example 2 Example 3 Comparative Example 1 10-20s 3.7 4.3 3.8 2.1 30-40 generations 3.5 3.9 4.0 2.4 50~60s 3.5 3.8 3.9 2.5 7-9 years old 3.6 4.0 3.9 2.0

As can be seen in Table 1, Examples 1, 2, and 3 according to the present invention exhibited high preference for all age groups when compared to Comparative Example 1. In addition, it was confirmed that not only in their 10s to 20s and 30s to 40s, but also in their 50s to 60s and 7 to 9 years old also showed high preferences, indicating that they had high preferences for all ages. In addition, those in their 30s and older showed higher preference when using liquid seasoning, 7-9 years old also showed higher preference when using liquid seasoning, and those in their 10s and 20s showed higher preference when using powdered seasoning. I could confirm. In the above, the present invention has been described in detail using preferred embodiments, but the scope of the present invention is not limited to specific embodiments, and should be interpreted by the appended claims. In addition, those who have acquired ordinary knowledge in this technical field should understand that many modifications and variations can be made without departing from the scope of the present invention.

Claims (4)

(a) Put radish, shiitake mushrooms, kelp, dried anchovies, beef, and onions in water, and heat the broth to cool the broth, and make the tteokbokki meat level in ice balls;
(b) Mixing rice cake for tteokbokki, sesame leaves, cabbage, dried jellyfish, cucumber, etc., made by adding an appropriate amount of starch liquefying enzyme (α-Amylase) to the rice cake, and heating it at 60~100℃ for 5~10 minutes after cooking -1~ Preparing the main ingredients for tteokbokki in a state cooled to 0℃,
(c) A method for producing cold tteokbokki, characterized in that it comprises a step of preparing seasoning for tteokbokki in the form of unit ice in a frozen state by mixing red pepper paste, red pepper paste, starch syrup, minced garlic, and pepper. The method of claim 1,
The method for producing cold tteokbokki, characterized in that the broth filtered in the tteokbokki meat leveling step is aged for 24 hours and then placed in a ball-shaped mold and cooled at minus 10 to 15°C to form an ice ball shape of 0.5 to 1 cm. The method of claim 1,
The method of manufacturing cold tteokbokki, characterized in that the ice ball and the unit ice of the tteokbokki seasoning preparation step in the tteokbokki meat level ratio step are made of slush. The method of claim 1,
In the step of preparing the main ingredients for tteokbokki, the rice cake for tteokbokki is soaked by putting 100kg of washed rice in a dip container and immersing the rice with 100 to 120kg of purified water. The processing time is usually added or subtracted according to the seasonal temperature control and the dryness of the raw rice. After immersing for 3 to 5 hours, if an appropriate amount of water has soaked into the rice (20 to 40% by weight of the rice), remove the water by supporting the soaked rice in a stalk, and then crush the rice by passing it through a roller type compression grinder several times. .
1.9 kg of salt per 120-140 kg of crushed rice flour. Mix 0.8kg of sodium alginate and 13~33kg of purified water well. At this time, the subsidiary materials, excluding purified water, are increased and mixed in the mixing process to be described later,
The mixed rice flour, etc. is increased by 35 to 50 minutes at a vapor pressure of 0.5 to 1 kg/cm and heated until the central temperature reaches 95°C or higher.
After cooling for a while until the central temperature of the heated and steamed rice cake semi-finished product reaches 80 to 90°C, 0.02 kg of starch liquefying enzyme (α-Amy1ase) is added and mixed well. At this time, the mixed rice cakes are molded in the form of rice cakes using an extrusion molding machine so that the temperature of the rice cakes are not lowered below 70℃. The extruded rice cakes are immersed in cooling water to cool. At this time, use a diluted solution of calcium chloride (CaC1) or sodium bicarbonate (NaHCO) to a concentration of 0.1 to 6% in cooling water. After surface coating with calcium chloride, etc., the remaining calcium chloride is washed cleanly in purified water, and then starch is added to the rice cake for tteokbokki. Method for producing cold tteokbokki, characterized in that by adding an appropriate amount of liquefied enzyme (α-Amylase) and cutting it into a predetermined size of 0.3 to 0.7 mm in thickness and 3 to 5 cm in length.

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