KR20210086310A - Preparation Method of Stirred-Fried Rice Cakes Containing Beef Meat Fortified with Nutrient Using Red-Clay Fermentation - Google Patents

Abstract

The present invention relates to a method for preparing nutrient-enhanced stir-fried beef rice cakes using red clay fermentation. The method includes: a step of heating red clay for 3 to 4 hours at 90 to 100 degrees Celsius after washing the red clay with clear water and drying and homogenizing the red clay; a step of pulverizing the heated red clay; a step of coating beef meat with Korean paper, mixing the cold-stored red clay with water, coating the Korean paper, and then performing 72-hour low-temperature wet aging at a humidity of 65% to 75% and a temperature of 5 degrees Celsius in a red clay fermentation chamber; a step of performing 24-hour soaking at 5 degrees Celsius after mixing rice for stir-fried rice cakes in which white rice and red rice are mixed at a weight ratio of 1:1 and red clay boiling water at a weight ratio of 1:1; a step of mixing the soaked rice for stir-fried rice cakes and aged beef meat at a weight ratio of 95:5 to 85:15; a step of putting the mixed rice and beef meat into a high-pressure cooker, performing steaming for 30 minutes, and then preparing rice cakes for stir-fried rice cakes; and a step of preparing stir-fried rice cakes by adding the rice cake for stir-fried rice cakes and a seasoning sauce for stir-fried rice cakes at a ratio of 7:3. According to the present invention, the stir-fried rice cakes can be enhanced in terms of nutrient, quality stir-fried rice cakes can be prepared to suit consumer preferences, and stir-fried rice cakes can be provided as a home meal replacement.

Description

Preparation Method of Stirred-Fried Rice Cakes Containing Beef Meat Fortified with Nutrient Using Red-Clay Fermentation

The present invention relates to a method for manufacturing beef tteokbokki fortified with nutrients using loess fermentation technology, and more particularly, loess fermentation technology for enhancing nutritional ingredients in tteokbokki, manufacturing consumer-friendly high-quality tteokbokki, and providing it as HMR It relates to a method for manufacturing beef tteokbokki with enhanced nutritional ingredients.

Currently, as the number of single-person households and dual-income couples increases, and the population aging, the demand for processed rice products as a home meal replacement (HMR) with taste, nutrition, time saving, and low price is increasing.

As more and more consumers demand healthy food with simple cooking and taste and nutrition, rice processed foods on the market today contain calcium and vitamin supplements such as “Hetbahn,” “Meal Kit,” and grain cereal products, “Cial Food.” Nutrient-enhanced products are commercially available

In addition, as a silver food for the elderly, “Care Food” is being launched as a new product, such as a simple snack with ingredients effective for blood sugar control, a therapeutic food for intestinal function, and a diet food. As for processed rice products on the market, various products are being developed, such as “rice tteokbokki”, “cheese tteokbokki”, “tteokbokki”, “rice noodles”, “rice nurungji sweets”, “rice cake dog” and “rice flakes”.

However, the development of rice-processed products such as “rice tteokbokki”, which is well-received by Southeast Asians and Westerners due to the diversification of Korean food, is a high-quality product with taste and nutrition, and the need for new product development according to consumer preference and diversity is increasing. As the demand for domestic eco-friendly agricultural products is on the rise, “Hiami Rice” and processed products with 30% or more enhanced content of essential amino acids such as lysine and histidine, which are good for growth and development of children, are on the market ²⁾ . ⁵⁾ It is known that increased intake of wheat flour products can cause obesity, blood sugar, and allergies, and research on the development of new rice cake processing products fortified with nutrients using domestic high-quality, eco-friendly rice is necessary to promote rice consumption and promote high value-added industries. This is an urgent moment.

In particular, tteokbokki as a representative rice processed product in Korea has a high public awareness, but the development of various recipes and standard recipes with enhanced nutritional ingredients suitable for the diversity and preferences of domestic and foreign consumers requires the development and commercialization of new products to commercialize a global brand as a high-end menu. is becoming

In addition, although rice consumption is currently decreasing in Korea, consumption of wheat flour processed foods, home convenience foods, meat and processed products continues to increase, and adult diseases such as obesity and high blood pressure are increasing. Accordingly, the demand for customized products such as rice processed products is increasing.

[Prior art literature]

1. Republic of Korea Patent Publication No. 1994-0013352

It is an object of the present invention to enhance the nutritional components of tteokbokki and to provide consumer-friendly high-quality tteokbokki as HMR (Home Meal).

According to an embodiment of the present invention for achieving the above object, the method for preparing nutrient-enhanced beef tteokbokki using loess fermentation technology is to wash loess with clear water, dry it, and homogenize it, and then heat it at 90-100 ° C for 3-4 Time heating step, step of powdering heated loess, apply beef meat with Korean paper, fold and coat the loess that was refrigerated on Korean paper with water, and then coat with water at 70±5% humidity and 5℃ temperature in loess fermentation room A step of wet aging for 72 hours at a low temperature, mixing white rice and red rice in a weight ratio of 1:1 with rice for tteokbokki mixed with red rice in a weight ratio of 1: 1, followed by soaking at 5°C for 24 hours; Mixing the soaked rice for tteokbokki and aged beef meat in a weight ratio of 95:5 to 85:15, putting the mixed rice and beef meat in a high pressure cooker and steaming for 30 minutes to prepare rice cakes for tteokbokki; It consists of the step of preparing tteokbokki by adding the tteokbokki for tteokbokki and the seasoning sauce for tteokbokki in a ratio of 7:3.

According to the effect of the present invention as described above, it is a very useful invention that can enhance the nutritional components of tteokbokki and provide consumer-friendly high-quality tteokbokki as HMR (Home Meal).

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein. The terminology used herein is for the purpose of referring to specific embodiments only, and is not intended to limit the invention. Also, as used herein, the singular forms include the plural forms unless the phrases clearly indicate the opposite. The meaning of "comprising," as used herein, specifies a particular characteristic, region, integer, step, operation, element and/or component, and other specific characteristic, region, integer, step, operation, element, component, and/or group. It does not exclude the existence or addition of Although not defined otherwise, all terms including technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the present invention belongs. Commonly used terms defined in the dictionary are further interpreted as having a meaning consistent with the related technical literature and the presently disclosed content, and unless defined, are not interpreted in an ideal or official meaning.

The method for manufacturing beef tteokbokki fortified with nutrients using the loess fermentation technology of the present invention comprises the steps of washing loess with clear water, drying and homogenizing, heating the loess at 90 to 100° C. for 3 to 4 hours, and pulverizing the heated loess; A step of coating beef meat with Korean paper, folding the loess stored in the refrigerator on the Korean paper with water, and then performing low-temperature wet aging for 72 hours at 70±5% humidity and 5° C. in a loess fermentation room, and the weight ratio of white and red rice. After mixing the rice for tteokbokki in a 1:1 ratio and the loess soaked water in a weight ratio of 1: 1, the step of soaking at 5°C for 24 hours, and 95:5∼85 of the soaked rice for tteokbokki and aged beef meat: The step of mixing in a weight ratio of 15, the step of putting the mixed rice and beef meat in a high pressure cooker and steaming for 30 minutes to prepare a rice cake for tteokbokki, and adding the rice cake for tteokbokki and seasoning sauce for tteokbokki at 7:3 It consists of the steps of making tteokbokki

Hereinafter, the present invention will be described by way of preferred embodiments.

Example

1. Purchase of materials

Among the ingredients used in the present invention, white rice and red rice produced by the Tangkot Red Soil Eco-Friendly Agricultural Cooperative Corporation in Haenam-gun were used, and beef meat, dried shrimp, dried anchovies, kelp, shiitake mushrooms, and minced garlic in the seasoning sauce were used. Powder, minced onion powder, sugar, starch syrup, soy sauce, cooking wine, red pepper powder, red pepper paste, and ocher were domestic ingredients purchased from distributors near Gwangju.

2. Preparation of beef meat

Slice domestic beef meat into slices of 1-5 cm thick or into 2.5 cm x 2.5 cm cubes, apply with Korean paper, coat with loess, and then wet-aging in a jar in a loess fermentation room at 5° C./72 hours. After that, it was used to prepare loess fermentation sauce.

At this time, the manufacturing method of loess coated with water on the Korean paper is as follows. That is, after washing, drying, and homogenizing the loess with clear water, the loess was heated at 90 to 100° C. for 3 to 4 hours, and the heated loess was powdered.

3. How to make rice cakes for tteokbokki

White rice and red rice are mixed in a weight ratio of 1:1 to obtain rice for tteokbokki, mixed with red clay water in a weight ratio of 1: 1 to the rice for tteokbokki, then soaked at 5°C for 24 hours, and the so-called rice for tteokbokki Mix with aged beef meat in a weight ratio of 95:5 to 85:15. Put the mixed rice and beef meat in a high pressure cooker and steam it for 30 minutes to prepare rice cakes for tteokbokki.

The loess fermented beef tteokbokki was sterilized at 85℃ for 30 minutes after packing 300g each in a retort pouch maker.

4. Preparation of seasoning sauce

In the present invention, seasonings for making tteokbokki added to rice cakes for tteokbokki include 1-10% beef, 5-10% dried shrimp, 5-10% kelp, 5-10% shiitake mushrooms, etc. compared to the weight of rice cakes for tteokbokki. Contained base stock, and 5-10% lactobacillus capsules (capsules with a diameter of 1-2mm immobilized in a 2.5% alginic acid solution by a comprehensive method) were used. Thus, it was developed with an average weight of 300 g, and at this time, mild and medium spicy spicy tteokbokki was manufactured using a miso universal machine (OS-777, Oscar Electronics).

As such, the materials and sauces required for the production of the seasoning sauce are homogenized and then subjected to low-temperature wet aging in a jar in a 3.0 mx 6.0 m loess fermentation chamber (5 cm thick loess coating, humidity 70±5%) for 5°C/72 hours. did.

In addition, for the preparation of biocapsules required for seasoning sauce, 2.5% alginic acid (domestic production) was added to 100 ml of distilled water, ^{dissolved at 100 o} C for 1 hour, and cooled to ^{50 o C.} After that, 10% of lactic acid bacteria powder was added and homogenized for 10 minutes.

At this time, the biocapsule was _{prepared in a 0.5M CaCl 2} solution in a spherical shape with a diameter of 2 to 3 mm using a peristal pump and used as a beef stew sauce.

That is, in the preparation of lactic acid bacteria capsules (lactobacillus fermented liquid of Lactobacillus bulgaricus ^{SK1 of 10 3} CFU/g), 2-3% alginic acid was added to 100 ml of distilled water, ^{dissolved at 100 o} C for 1 hour, and cooled to ^{50 o C.} 10% of lactic acid bacteria powder was added and homogenized for 10 minutes.

At this time, the lactic acid bacteria capsules were _{prepared in a spherical shape with a diameter of 2-3} mm using a peristal pump in a 0.5M CaCl 2 solution, and added to the recipe in Table 1 at a concentration of 5.0% and used as a beef bio source.

5. Sensory evaluation

The sensory evaluation of loess fermented beef tteokbokki of the present invention was carried out by dividing it into mild, medium and spicy taste for 6 months stored at room temperature.

The sensory evaluation results for the smell, appearance and flavor of loess-fermented mild, medium and spicy beef tteokbokki were significantly higher (P < 0.05) than the control group during storage.

In addition, loess fermented medium-flavor beef tteokbokki had the highest sensory evaluation score of “very good” for 6 months of storage, and was significantly (P < 0.05) highly rated compared to mild and spicy beef tteokbokki.

As such, the sensory evaluation agents described that the appropriate combination of non-glutinous rice and red rice and the “umami taste and chewy texture” by the loess fermentation technology were good.

As such, the present invention is based on the low-temperature wet aging technology of loess fermentation, the combination of white and red rice in an appropriate ratio, and the addition of 5.0 to 15% (w/w) beef meat to rice cakes for tteokbokki to improve the chewy texture and flavor of Owonmi. The sensory quality can be improved by harmony, and dried shrimp, kelp, soybean, shiitake mushrooms, 5.0% lactic acid bacteria capsules, etc. added to the seasoning sauce can contribute to the variety of choices and improvement of palatability of tteokbokki by consumers.

As described above, although the present invention has been described by way of limited embodiments, the present invention is not limited thereto, and it is described below with the technical idea of the present invention by those of ordinary skill in the art to which the present invention pertains. Various modifications and variations are possible within the scope of equivalents of the claims to be made.

Claims (1)

After washing, drying, and homogenizing the loess with clear water, heating the loess at 90 to 100° C. for 3 to 4 hours;
powdering the heated loess;
Applying beef meat with Korean paper, folding and coating the loess stored in the refrigerator on the Korean paper with water, and then performing low-temperature wet aging for 72 hours at 70±5% humidity and 5° C. in a loess fermentation room;
A step of mixing white rice and red rice in a weight ratio of 1:1 with rice for tteokbokki mixed with loess boiled water in a weight ratio of 1: 1 and then soaking at 5℃ for 24 hours;
mixing the soaked rice for tteokbokki and aged beef meat in a weight ratio of 95:5 to 85:15;
Putting the mixed rice and beef meat in a high pressure cooker and steaming for 30 minutes to prepare rice cakes for tteokbokki;
Nutrient-enhanced beef tteokbokki manufacturing method using loess fermentation technology, characterized in that it comprises the step of adding the tteokbokki for tteokbokki and the seasoning sauce for tteokbokki in a ratio of 7:3.