KR20210092382A - Manufacturing method of tteokbokki rice cake for vending machine and tteokbokki rice cake manufactured by the method - Google Patents
Manufacturing method of tteokbokki rice cake for vending machine and tteokbokki rice cake manufactured by the method Download PDFInfo
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- 241000209094 Oryza Species 0.000 title claims abstract description 150
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 150
- 235000009566 rice Nutrition 0.000 title claims abstract description 150
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000010025 steaming Methods 0.000 claims abstract description 19
- 238000007654 immersion Methods 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000000465 moulding Methods 0.000 claims abstract description 8
- 244000005700 microbiome Species 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000000498 cooling water Substances 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 235000013312 flour Nutrition 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 230000006698 induction Effects 0.000 claims description 7
- 238000010257 thawing Methods 0.000 claims description 7
- 239000013078 crystal Substances 0.000 claims description 6
- 230000001939 inductive effect Effects 0.000 claims description 6
- 230000001678 irradiating effect Effects 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 230000000813 microbial effect Effects 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
- 230000001476 alcoholic effect Effects 0.000 claims description 2
- 238000005121 nitriding Methods 0.000 claims 1
- 238000000227 grinding Methods 0.000 abstract description 6
- 239000000843 powder Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 9
- 229940123973 Oxygen scavenger Drugs 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 230000007423 decrease Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000014509 gene expression Effects 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/005—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
- A23L3/01—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment using microwaves or dielectric heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/28—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 자판기용 떡볶이떡의 제조방법 및 그 방법으로 제조된 떡볶이떡에 관한 것으로서, 더욱 상세하게는 증자시 쌀가루와 함께 주정을 첨가하여 떡의 내부에 대한 살균이 충분히 이뤄지도록 하는 한편, 성형된 떡을 냉동후 냉장해동하여 떡을 다공질화 함으로써 신속한 조리시간이 요구되는 자판기용 떡볶이떡의 호화를 원활하게 함과 동시에, 떡이 내장된 포장지에 마이크로웨이브를 조사하여 살균되도록 한 자판기용 떡볶이떡의 제조방법 및 그 방법으로 제조된 떡볶이떡에 관한 것이다.The present invention relates to a method for producing a tteokbokki rice cake for a vending machine and a tteokbokki rice cake manufactured by the method, and more particularly, to a method for sterilizing the inside of the rice cake by adding alcohol together with rice flour during steaming, while ensuring that the inside of the rice cake is sufficiently sterilized. Tteokbokki rice cakes for vending machines are sterilized by irradiating microwave to the packaging paper with rice cakes built-in, while at the same time making tteokbokki rice cakes porous by freezing and thawing the rice cakes to make the rice cakes porous. It relates to a manufacturing method and a tteokbokki rice cake manufactured by the method.
맞벌이 부부와 싱글족의 증가, 길어진 노동시간으로 인해 인스턴트식품에 대한 수요가 꾸준히 증가하고 있다. 이러한 추세에 부응하기 위해 대형 슈퍼마켓들은 지점 네트워크 확장과 동시에 다양한 소비자의 욕구를 충족시키기 위해 여러 종류의 자판기용 간편조리식품을 판매하고 있다.Demand for instant food is steadily increasing due to the increase in the number of dual-income couples and singles, and longer working hours. In response to this trend, large supermarkets are selling various types of ready-to-cook food for vending machines to meet the needs of various consumers while expanding their branch networks.
특히, 떡볶이는 나이를 불문하고 즐겨찾는 간식으로서, 자판기용 떡볶이는 용기에 떡볶이 떡과 액상소스가 투입된 상태에서 전자레인지에서 약 2분간 가열하면 섭취가 가능하다.In particular, tteokbokki is a favorite snack regardless of age, and tteokbokki for vending machines can be consumed by heating it in a microwave for about 2 minutes with tteokbokki rice cake and liquid sauce put in a container.
이러한 떡볶이떡은 식품에 기인하는 미생물로 인해 실온에서 장기간 보관하기가 어려워 살균이 특히 중요하다고 하겠다.Sterilization of these tteokbokki rice cakes is especially important because it is difficult to store them for a long time at room temperature due to microorganisms caused by food.
이를 위해 종래에는 성형된 떡을 주정에 침지하여 살균하였다. 그러나 주정 침지의 경우 떡 표면의 세균은 살균되나 떡 내부 깊숙한 곳까지는 주정이 침투하지 못하는 관계로 충분한 살균이 이뤄질 수 없는 문제가 있었다.For this purpose, conventionally, the molded rice cake was sterilized by immersion in alcohol. However, in the case of immersion in alcohol, the bacteria on the surface of the rice cakes are sterilized, but there was a problem that sufficient sterilization could not be achieved because the alcohol did not penetrate to the deep inside of the rice cakes.
한편, 자판기용 떡볶이떡은 가정에서 조리하는 경우와는 달리, 짧은 시간에 조리가 이뤄져야 한다. 이로 인해 종래의 자판기용 떡볶이떡은 짧은 조리시간으로 인해 충분히 호화되지 않는 문제 또한 있었다.On the other hand, tteokbokki tteok for vending machines needs to be cooked in a short time, unlike cooking at home. For this reason, there was also a problem that the conventional tteokbokki rice cakes for vending machines were not sufficiently luxurious due to the short cooking time.
나아가, 자판기용 떡볶이는 떡볶이떡의 포장이 자동판매기에서 제거되면서 떡볶이떡이 용기로 투입된다. 포장지 내부에 살균을 위한 탈산소제를 떡볶이떡과 함께 동봉할 경우, 용기로 탈산소제가 떡볶이떡과 함께 투입되므로 탈산소제를 사용할 수 없다. 이로 인해 자판기용 떡볶기는 포장지 내부 살균에 취약한 문제가 있다.Furthermore, as for tteokbokki for vending machines, tteokbokki rice cakes are put into the container as the packaging of tteokbokki rice cakes is removed from the vending machine. If the oxygen scavenger for sterilization is enclosed with the tteokbokki rice cake inside the packaging, the oxygen scavenger cannot be used because the oxygen scavenger is put into the container together with the tteokbokki rice cake. For this reason, tteokbokki for vending machines is vulnerable to sterilization inside the packaging.
따라서 성형된 떡볶이떡의 내부 살균이 가능하고, 단시간에 호화가 이뤄짐과 동시에, 포장지 내부 살균 또한 가능한 새로운 자판기용 떡볶이떡 제조방법의 개발이 절실히 요청된다.Therefore, it is urgently required to develop a new method for manufacturing tteokbokki tteok for a vending machine that can sterilize the molded tteokbokki tteok inside, achieve luxury in a short time, and also sterilize the inside of the wrapping paper.
본 발명은 상기와 같은 문제를 해결하고자 제안된 것으로, 떡 내부에 대한 살균이 적절히 이뤄지도록 하는 것을 목적으로 한다.The present invention has been proposed to solve the above problems, and an object of the present invention is to properly sterilize the inside of the rice cake.
또한 본 발명은 성형된 떡을 냉동후 냉장해동하여 떡을 다공질화 함으로써 신속한 조리시간이 요구되는 자판기용 떡볶이떡의 호화를 원활하게 하는 것을 목적으로 한다.Another object of the present invention is to facilitate the luxury of tteokbokki rice cakes for vending machines that require a quick cooking time by freezing the molded rice cakes and then refrigeration and thawing to make the rice cakes porous.
또한 본 발명은 탈산소제를 사용하지 않고 떡이 내장된 포장지를 살균하는 것을 목적으로 한다.Another object of the present invention is to sterilize the wrapping paper in which the rice cake is embedded without using a deoxidizer.
본 발명은, 쌀을 물로 세척하여 쌀에 묻은 이물질을 제거하는 세미단계; The present invention, a semi-step of washing the rice with water to remove foreign substances attached to the rice;
쌀을 구연산이 첨가된 강산성의 배합수에 넣고 불려서 쌀에 포함된 미생물을 살균하는 수침단계;A water soaking step of sterilizing the microorganisms contained in the rice by soaking the rice in strong acid water containing citric acid;
배합수가 제거된 쌀을 분쇄기를 사용하여 소정의 입자크기로 분쇄하는 분쇄단계;pulverizing step of pulverizing the rice from which the mixing water is removed to a predetermined particle size using a pulverizer;
분쇄된 쌀가루를 증자기에서 증기로 찌는 증자단계;Steaming step of steaming the pulverized rice flour in a steamer;
증자된 떡을 제병기에서 실린더 형상으로 압출하여 성형하는 성형단계;A molding step of extruding the steamed rice cake into a cylinder shape in a bottle making machine;
상기 성형단계에 의해 성형된 떡볶이떡에 냉각수를 분사하여 냉각하는 냉각단계;A cooling step of cooling by spraying cooling water to the tteokbokki rice cake molded by the molding step;
떡볶이떡의 수분을 제거하여 건조시키는 건조단계;A drying step of removing moisture from the tteokbokki rice cake and drying it;
건조된 떡볶이떡을 주정에 침지하여 살균하는 주정침지단계;An alcoholic immersion step of sterilizing the dried tteokbokki rice cake by immersing it in alcohol;
떡볶이떡을 포장지에 넣는 포장단계;를 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법을 제공한다.It provides a method for producing tteokbokki rice cakes for a vending machine, characterized in that it includes; a packaging step of putting the tteokbokki rice cakes in a wrapping paper.
또한 본 발명은 상기 주정침지단계 직후에 수행되되, 컨베이어를 통해 이송되는 떡볶이떡에 자외선을 조사하여 살균하는 자외선살균단계;를 더 포함하는 것을 특징으로 한다.In addition, the present invention is characterized in that it further includes a UV sterilization step of sterilizing by irradiating UV light to the tteokbokki rice cake transferred through a conveyor, which is carried out immediately after the alcohol immersion step.
또한 본 발명은 상기 포장단계 이후에 상기 포장지 내부에 존재하는 미생물 포자가 영양세포로 발아되도록 소정의 증식기간을 부여하는 영양세포화 유도단계;를 포함하는 것을 특징으로 한다.In addition, the present invention is characterized in that it includes a vegetative cell induction step of giving a predetermined growth period so that the microbial spores present inside the packaging paper germinate into vegetative cells after the packaging step.
또한 본 발명은 상기 영양세포화 유도단계 이후에 떡볶이떡이 내장된 포장지에 마이크로웨이브를 조사하여 상기 영양세포화 유도단계를 통해 포장지 내부에 발아된 영양세포를 사멸시키는 마이크로웨이브 살균단계;를 더 포함하는 것을 특징으로 한다.In addition, the present invention further includes a microwave sterilization step of irradiating microwaves to the wrapping paper in which the tteokbokki rice cake is embedded after the step of inducing vegetative cellization, and killing the feeder cells germinated inside the wrapper through the step of inducing vegetative cellization. characterized in that
또한 본 발명의 상기 증자단계에서는 쌀가루와 함께 알파미분을 첨가하여, 떡볶이떡의 호화속도를 증가시킴과 동시에 부드러운 식감을 부여하는 것을 특징으로 한다.In addition, in the steaming step of the present invention, alpha fine flour is added together with rice flour to increase the gelatinization speed of tteokbokki rice cake and at the same time to give a soft texture.
또한 본 발명의 상기 증자단계에서는 쌀가루와 함께 주정을 첨가하여 떡볶이떡의 내부에 대한 살균이 이뤄지도록 하는 것을 특징으로 한다.In addition, in the steaming step of the present invention, it is characterized in that the inside of the tteokbokki rice cake is sterilized by adding alcohol together with the rice flour.
또한 본 발명은, 상기 냉각단계와 건조단계 사이에 수행되되, 제1 온도 범위로 냉동한 후 상기 제1 온도 보다 높은 제2 온도로 냉장해동하여 상기 제1온도에서 냉동된 얼음결정이 상기 제2 온도에서 해동되면서 빈 공간이 형성되어 떡볶이떡을 다공질화하는 다공질화단계;를 더 포함하는 것을 특징으로 한다.Also, the present invention is performed between the cooling step and the drying step, and after freezing to a first temperature range, refrigeration and thawing at a second temperature higher than the first temperature, the frozen ice crystals at the first temperature are the second It is characterized in that it further comprises; a porous nitridation step of porousizing the tteokbokki rice cake by forming an empty space while thawing at the temperature.
또한 본 발명은 상기의 제조방법으로 제조된 떡볶이떡을 제공한다.In addition, the present invention provides a tteokbokki rice cake prepared by the above manufacturing method.
본 발명에 따른 떡볶이떡의 제조방법 및 그 방법으로 제조된 떡볶이떡은 떡 내부에 대한 살균이 충분히 이뤄지는 효과가 있다.The method for manufacturing tteokbokki rice cake according to the present invention and the tteokbokki rice cake prepared by the method have an effect of sufficiently sterilizing the inside of the rice cake.
또한 본 발명은 떡볶이떡의 호화속도를 높이는 효과가 있다.In addition, the present invention has an effect of increasing the gelatinization rate of tteokbokki rice cakes.
또한 본 발명은 탈산소제를 사용하지 않고 떡이 내장된 포장지를 살균하는 효과가 있다.In addition, the present invention has an effect of sterilizing the wrapping paper in which the rice cake is embedded without using a deoxidizer.
상술한 효과와 더불어 본 발명의 구체적인 효과는 이하 발명을 실시하기 위한 구체적인 사항을 설명하면서 함께 기술한다.In addition to the above-described effects, the specific effects of the present invention will be described together while describing specific details for carrying out the invention below.
도 1은 본 발명에 따른 자판기용 떡볶이떡의 제조방법에 대한 흐름도이다.1 is a flowchart of a method for manufacturing tteokbokki rice cakes for a vending machine according to the present invention.
이하, 본 문서의 다양한 실시예가 첨부된 도면을 참조하여 기재된다. 그러나 이는 본 문서에 기재된 기술을 특정한 실시 형태에 대해 한정하려는 것이 아니며, 본 문서의 실시예의 다양한 변경(modifications), 균등물(equivalents), 및/또는 대체물(alternatives)을 포함하는 것으로 이해되어야 한다. 도면의 설명과 관련하여, 유사한 구성요소에 대해서는 유사한 참조 부호가 사용될 수 있다.Hereinafter, various embodiments of the present document will be described with reference to the accompanying drawings. However, this is not intended to limit the technology described in this document to specific embodiments, and it should be understood that various modifications, equivalents, and/or alternatives of the embodiments of this document are included. In connection with the description of the drawings, like reference numerals may be used for like components.
또한, 본 문서에서 사용된 "제1," "제2," 등의 표현들은 다양한 구성요소들을, 순서 및/또는 중요도에 상관없이 수식할 수 있고, 한 구성요소를 다른 구성요소와 구분하기 위해 사용될 뿐 해당 구성요소들을 한정하지 않는다. 예를 들면, '제1 부분'과 '제2 부분'은 순서 또는 중요도와 무관하게, 서로 다른 부분을 나타낼 수 있다. 예를 들면, 본 문서에 기재된 권리 범위를 벗어나지 않으면서 제1 구성요소는 제2 구성요소로 명명될 수 있고, 유사하게 제2 구성요소도 제1 구성요소로 바꾸어 명명될 수 있다.In addition, expressions such as "first," "second," used in this document may modify various elements regardless of order and/or importance, and to distinguish one element from another element. It is used only and does not limit the corresponding components. For example, 'first part' and 'second part' may represent different parts regardless of order or importance. For example, without departing from the scope of the rights described in this document, a first component may be referred to as a second component, and similarly, the second component may also be renamed as a first component.
또한, 본 문서에서 사용된 용어들은 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 다른 실시예의 범위를 한정하려는 의도가 아닐 수 있다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함할 수 있다. 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 용어들은 본 문서에 기재된 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가질 수 있다. 본 문서에 사용된 용어들 중 일반적인 사전에 정의된 용어들은, 관련 기술의 문맥상 가지는 의미와 동일 또는 유사한 의미로 해석될 수 있으며, 본 문서에서 명백하게 정의되지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다. 경우에 따라서, 본 문서에서 정의된 용어일지라도 본 문서의 실시예들을 배제하도록 해석될 수 없다.In addition, terms used in this document are used only to describe specific embodiments, and may not be intended to limit the scope of other embodiments. The singular expression may include the plural expression unless the context clearly dictates otherwise. Terms used herein, including technical or scientific terms, may have the same meanings as commonly understood by one of ordinary skill in the art described in this document. Among the terms used in this document, terms defined in a general dictionary may be interpreted with the same or similar meaning as the meaning in the context of the related art, and unless explicitly defined in this document, ideal or excessively formal meanings is not interpreted as In some cases, even terms defined in this document cannot be construed to exclude embodiments of the present document.
도 1은 본 발명에 따른 자판기용 떡볶이떡의 제조방법에 대한 흐름도이다.1 is a flowchart of a method of manufacturing tteokbokki rice cakes for a vending machine according to the present invention.
도 1을 참조하여 설명한다.It will be described with reference to FIG. 1 .
본 발명에 따른 자판기용 떡볶이떡의 제조방법은 세미단계(S110), 수침단계(S120), 분쇄단계(S130), 증자단계(S140), 성형단계(S150), 냉각단계(S160), 건조단계(S180), 주정침지단계(S190), 포장단계(S210)를 포함한다.The method for producing tteokbokki rice cake for a vending machine according to the present invention includes a semi-step (S110), a water soak step (S120), a grinding step (S130), a steaming step (S140), a molding step (S150), a cooling step (S160), a drying step (S180), an alcohol immersion step (S190), and a packaging step (S210).
세미단계(S110)는 쌀을 물로 세척하여 쌀에 묻은 이물질을 제거하는 단계이다. 쌀을 충분히 오래 씻어야 부유이물이 물에 의해 제거되는 비율이 높아진다.The semi-step (S110) is a step of washing the rice with water to remove foreign substances attached to the rice. Washing the rice for a long enough time increases the rate at which floating foreign matter is removed by water.
세미단계(S110) 후에는 수침단계(S120)가 실행된다. 수침단계(S120)는 쌀을 강산성의 배합수에 넣고 불려서 쌀에 포함된 미생물을 살균하는 단계이다. 쌀을 증자하기 전에 불려서 증자가 원활히 이뤄지도록 하며 동시에 살균이 이루어지도록 하기 위함이다.After the semi-step (S110), the water immersion step (S120) is executed. The water immersion step (S120) is a step of sterilizing the microorganisms contained in the rice by soaking the rice in strong acidic water. The rice is soaked before steaming so that the steaming can be done smoothly and at the same time, it is sterilized.
수침시간은 보통 3시간 이상 지속한다. 겨울에는 기온이 낮아 쌀이 물을 흡수하여 팽윤하는 능력이 감소하므로 1시간 정도 더 수침한다. The immersion time usually lasts more than 3 hours. In winter, the temperature is low and the ability of rice to absorb water and swell decreases, so it is soaked in water for an additional hour.
다음으로는 분쇄단계(S130)가 실행된다.Next, the grinding step (S130) is executed.
상기 분쇄는 일종의 습식분쇄로서, 수침단계(S120)에서 사용했던 배합수를 버리고 고형물인 쌀만 분쇄기로 이송하여 140-180 메쉬 사이의 입자크기로 분쇄한다.The pulverization is a kind of wet pulverization, and the mixing water used in the water immersion step (S120) is discarded and only the solid rice is transferred to the pulverizer and pulverized to a particle size between 140-180 mesh.
다음으로는 증자단계(S140)가 실행된다.Next, the increase step (S140) is executed.
상기 증자는 분쇄된 쌀가루를 증자기에서 증기로 찌는 단계이다. 통상적으로, 분쇄된 습식 쌀가루는 증숙기에서 소정의 압력으로 105℃ 이상의 스팀에 의해 대략 5분 정도 증자된다.The steaming is a step of steaming the pulverized rice flour with steam in a steamer. In general, the pulverized wet rice flour is steamed for about 5 minutes by steam at 105° C. or higher at a predetermined pressure in the steamer.
본 발명에 따른 증자단계(S140)에서는 쌀가루와 함께 알파미분과 주정을 첨가하여 증자한다.In the steaming step (S140) according to the present invention, alpha fine powder and alcohol are added together with rice flour to increase the steam.
첨가되는 각 성분의 중량을 살펴보면, 분쇄된 쌀가루 분당 투입량의 8%에 해당하는 알파미분을, 분쇄된 쌀가루 분당 투입량의 80%에 해당하는 주정을 쌀과 함께 섞은 후 증숙기에서 증자한다.Looking at the weight of each component to be added, alpha fine flour corresponding to 8% of the input per minute of the pulverized rice flour, and alcohol equal to 80% of the input per minute of the pulverized rice flour are mixed with rice and then steamed in the steamer.
알파미분은 떡의 호화속도를 증가시키고, 떡에 부드러운 식감을 부여한다.Alpha fine flour increases the gelatinization speed of rice cake and gives the rice cake a soft texture.
함께 첨가되는 주정은 쌀가루 사이사이에 존재하는 세균을 사멸시키며, 시간이 경과함에 따라 증발하면서 떡의 내부를 전체적으로 살균하여 준다. 결과적으로 주정침지를 통해 떡의 표면만을 살균하던 종래기술의 문제를 해결하였다.Alcohol added together kills the bacteria that exist between the rice flour, and sterilizes the inside of the rice cake as it evaporates over time. As a result, the problem of the prior art in which only the surface of the rice cake was sterilized through alcohol immersion was solved.
성형단계(S150)에서는 증자된 떡을 제병기에서 실린더 형상의 가래떡으로 압출하여 성형한다. In the forming step (S150), the steamed rice cake is extruded into a cylinder-shaped rice cake in a bottle making machine and molded.
성형단계(S150) 이후에는 냉각단계(S160)가 수행된다.After the forming step (S150), a cooling step (S160) is performed.
냉각단계(S160)는 성형된 떡의 형태 변형을 방지하기 위해 수행되는 것으로, 성형된 떡을 채반 위에 올려놓고 냉수를 분사하여 냉각한다.The cooling step (S160) is performed to prevent deformation of the shape of the molded rice cake, and the molded rice cake is placed on a tray and cooled by spraying cold water.
이 냉각수는 성형된 떡을 식히는 작용을 하는 동시에 떡의 표면을 굳히는 작용을 하게 된다. 이 때 떡의 외피가 굳으면서 내부에 존재하는 수분이 밖으로 방출되지 못하게 되어 내부의 수분보유력이 높아지는 효과가 발생한다.This cooling water acts to cool the molded rice cake and hardens the surface of the rice cake. At this time, as the outer skin of the rice cake hardens, the moisture present inside cannot be released to the outside, resulting in an effect of increasing the internal moisture retention.
이는 장기간 실온에서 유통되는 떡의 품질에 매우 중요하게 영향을 미치는 공정으로 성형 후 냉각이 얼마나 빨리, 효과적으로 되느냐에 따라 장기간 보관중인 떡의 수분함량 및 식감의 변화가 크게 달라진다. This is a process that has a very important effect on the quality of rice cakes distributed at room temperature for a long period of time, and changes in moisture content and texture of rice cakes stored for a long period of time vary greatly depending on how quickly and effectively cooling after molding is achieved.
이뿐 아니라, 냉각단계(S160)는 이후의 건조단계(S180) 전에 온도를 낮춰 냉풍건조에 소요되는 냉방비를 절감하는 효과 또한 있다.In addition, the cooling step (S160) has an effect of reducing the cooling cost required for cold air drying by lowering the temperature before the subsequent drying step (S180).
다음으로는 다공질화단계(S170)가 실행된다.Next, the porous nitridation step (S170) is performed.
다공질화단계(S170)는 건조된 떡을 제1 온도 범위로 냉동한다. 제1 온도범위는 -20 ~ -18℃로 설정함이 바람직하다.In the porous nitrification step (S170), the dried rice cake is frozen to a first temperature range. The first temperature range is preferably set to -20 ~ -18 ℃.
냉동은 점진적으로 이뤄지며, 떡 내부의 수분이 얼음결정으로 동결된다.The freezing is done gradually, and the moisture inside the rice cake is frozen into ice crystals.
그리고 0 ~ 10℃의 제2 온도범위에서 냉장해동한다. 이 때 떡 내부의 얼음결정이 녹으면서 얼음결정이 있던 자리에 빈 공간을 형성하게 된다. 이러한 빈공간이 떡 내부에 다수 개가 형성되어 떡을 다공질화 하는 것이다.And refrigerate and thaw in the second temperature range of 0 ~ 10 ℃. At this time, as the ice crystals inside the rice cake melt, an empty space is formed in the place where the ice crystals were. A plurality of these empty spaces are formed inside the rice cake to make the rice cake porous.
해동 속도가 너무 빠르게 진행되면 얼음결정의 크기가 미세하게 되어 다공질화의 목적을 충분히 달성할 수 없으므로 천천히 해동함이 바람직하다.If the thawing speed proceeds too quickly, the size of the ice crystals becomes fine and the purpose of porosity cannot be sufficiently achieved, so it is preferable to defrost it slowly.
다공질화단계(S170)는 떡볶이떡의 호화속도를 빠르게 하기 위함이다. 자판기용 떡볶이의 경우 조리시간이 짧아 호화가 충분히 이뤄지지 않는 경우가 있으며, 본 발명에서는 이러한 문제를 해결하기 위해 다공질화단계(S170)를 부가한 것이다.The porous nitrification step (S170) is to speed up the gelatinization speed of tteokbokki rice cakes. In the case of tteokbokki for a vending machine, the cooking time is short and there are cases where the luxury is not sufficiently achieved, and in the present invention, a porous nitrification step (S170) is added to solve this problem.
다음으로 건조단계(S180)가 수행된다.Next, a drying step (S180) is performed.
건조단계(S180)는 다공질화단계(S170)를 거친 떡을 냉풍으로 건조시킨다. 건조조건은 떡 표면의 경화를 최소화하기 위하여 습도 50~80 %, 온도 4~12 ℃의 범위 내에서 이루어진다.In the drying step (S180), the rice cake, which has undergone the porous nitridation step (S170), is dried with cold air. Drying conditions are made within the range of 50~80% humidity and 4~12℃ temperature to minimize hardening of the rice cake surface.
다음으로 주정침지단계(S190)가 수행된다.Next, the alcohol immersion step (S190) is performed.
주정침지단계(S190)에서는 채반에서 분리된 떡을 75% 농도의 주정이 저장된 주정 저장조에 침지한다.In the alcohol immersion step (S190), the rice cake separated from the tray is immersed in an alcohol storage tank in which 75% concentration of alcohol is stored.
주정의 농도는 75%에서 살균력이 가장 높다. 그러나 휘발성을 가지는 주정은 시간의 경과에 따라 휘발되어 주정저장조의 농도는 점차 낮아지게 된다.The concentration of alcohol is the highest at 75%. However, the volatile alcohol is volatilized over time, and the concentration of the alcohol storage tank gradually decreases.
따라서 본 발명에서는 시간이 지남에 따라 휘발되는 주정으로 인한 농도저하를 방지하기 위해, 1시간 마다 주기적으로 소정량의 주정을 주정 저장조에 주입되도록 하여 주정 저장조의 주정농도가 70~80% 범위를 벗어나지 않도록 제어한다.Therefore, in the present invention, in order to prevent a decrease in concentration due to alcohol volatilizing over time, a predetermined amount of alcohol is periodically injected into the alcohol storage tank every hour so that the alcohol concentration in the alcohol storage tank does not exceed the range of 70 to 80%. control not to
다음으로 자외선살균단계(S200)가 수행된다.Next, the ultraviolet sterilization step (S200) is performed.
자외선살균은 미생물의 DNA를 파괴하여 살균하는 방법으로, 자외선이 도달하는 표면과 그 사이 공간에 살균이 이뤄지도록 한다.Ultraviolet sterilization is a method of sterilization by destroying the DNA of microorganisms.
다음으로 포장단계(S210)가 수행된다.Next, the packaging step (S210) is performed.
성형된 떡을 소정 크기로 절단하고, 소정 중량의 떡을 포장지에 넣어 포장한다.The molded rice cake is cut into a predetermined size, and the rice cake of a predetermined weight is put in a wrapping paper and packaged.
포장단계(S210)에 이어서 영양세포화 유도단계(S220)이 수행된다.Following the packaging step (S210), the vegetative cell induction step (S220) is performed.
영양세포화 유도단계(S220)은 포장지 내부에 존재하는 미생물 포자가 영양세포로 발아되도록 소정의 증식기간을 부여하는 단계이다.The step of inducing vegetative cell formation (S220) is a step of giving a predetermined growth period so that the microbial spores present inside the packaging paper germinate into feeder cells.
떡에서 자랄 수 있는 곰팡이, 효모 등의 미생물 중 일부는 증식이 어려운 환경에 놓였을 때 포자를 형성하였다가 증식이 용이한 환경이 되면 다시 영양세포로 발아하는 성향이 있다.Some of the microorganisms such as mold and yeast that can grow in rice cakes have a tendency to form spores when placed in an environment where proliferation is difficult, and then germinate into vegetative cells when the environment is easy for proliferation.
이러한 포자는 환경에 대한 내성이 강하여 자외선 및 주정에 의해 살균이 충분히 이뤄지지 못할 수 있다. 이러한 경우에는 포자를 영양세포로 발아시킨 후 살균하는 것이 효과적이다.These spores are highly resistant to the environment, so sterilization by UV rays and alcohol may not be sufficient. In this case, it is effective to germinate the spores into feeder cells and then sterilize them.
이에, 본 발명에서는 포장 후 살균을 함에 있어서 우선 포장지 내부의 미생물 포자가 영양세포로 발아되도록 수일 정도 증식기간을 부여하는 영양세포화 유도단계(S220)을 수행하도록 한 것이다.Therefore, in the present invention, in the sterilization after packaging, first, the vegetative cell induction step (S220) of giving a growth period of several days so that the microbial spores inside the packaging paper germinate into vegetative cells is performed.
영양세포화 유도단계(S220)에 이어서 마이크로웨이브 살균단계(S230)를 수행한다.A microwave sterilization step (S230) is performed following the feeder cell induction step (S220).
마이크로웨이브 살균단계(S230)는 영양세포화 유도단계(S220) 이후에 떡볶이떡이 내장된 포장지에 마이크로웨이브를 조사하여 상기 영양세포화 유도단계(S220)을 통해 포장지 내부에 발아된 영양세포를 사멸시키는 단계이다.In the microwave sterilization step (S230), after the step of inducing vegetative cellization (S220), microwaves are irradiated to the wrapping paper in which the tteokbokki rice cake is embedded, and the feeder cells germinated inside the wrapping paper are killed through the step of inducing vegetative cellization (S220). It is a step to
자동판매기용 떡볶기에서는 탈산소제를 포장지에 내장할 수 없으므로, 떡볶이떡이 내장된 포장지에 마이크로웨이브를 조사하여 탈산소제를 대체할 수 있도록 하였다.In Tteokbokki for vending machines, the oxygen scavenger cannot be embedded in the wrapping paper, so microwaves were irradiated on the wrapping paper with the built-in tteokbokki rice cake to replace the oxygen scavenger.
본 발명은 자판기용 떡볶이떡의 제조방법 및 그 방법으로 제조된 떡볶이떡에 관한 것으로서, 증자시 쌀가루와 함께 주정을 첨가하여 떡의 내부에 대한 살균이 충분히 이뤄지도록 하는 한편, 성형된 떡을 냉동후 냉장해동하여 떡을 다공질화 함으로써 신속한 조리시간이 요구되는 자판기용 떡볶이떡의 호화를 원활하게 함과 동시에, 떡이 내장된 포장지에 마이크로웨이브를 조사하여 살균되도록 하는 효과가 있다.The present invention relates to a method for producing a tteokbokki rice cake for a vending machine and a tteokbokki rice cake prepared by the method, wherein alcohol is added with rice flour during steaming so that the inside of the rice cake is sufficiently sterilized while the molded rice cake is frozen By making the rice cakes porous by refrigeration and thawing, it facilitates the luxury of tteokbokki rice cakes for vending machines that require quick cooking time, and at the same time has the effect of sterilizing the packaging paper with the rice cakes by irradiating them with microwaves.
이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 설명하였지만, 본 발명은 상술한 특정의 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형실시가 가능한 것은 물론이고, 이러한 변형 실시예들은 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해되어서는 안 될 것이다.In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications may be made by those having the knowledge of, of course, and these modified embodiments should not be individually understood from the technical spirit or perspective of the present invention.
S110 세미단계
S120 수침단계
S130 분쇄단계
S140 증자단계
S150 성형단계
S160 냉각단계
S170 다공질화단계
S180 건조단계
S190 주정침지단계
S200 자외선살균단계
S210 포장단계
S220 영양세포화 유도단계
S230 마이크로웨이브 살균단계S110 Semi-Step
S120 water immersion stage
S130 grinding step
S140 capital increase
S150 forming step
S160 cooling stage
S170 Porous nitridation step
S180 drying stage
S190 alcohol immersion step
S200 UV sterilization step
S210 packing step
S220 Feeding cell induction step
S230 microwave sterilization step
Claims (8)
쌀을 구연산이 첨가된 강산성의 배합수에 넣고 불려서 쌀에 포함된 미생물을 살균하는 수침단계(S120);
배합수가 제거된 쌀을 분쇄기를 사용하여 소정의 입자크기로 분쇄하는 분쇄단계(S130);
분쇄된 쌀가루를 증자기에서 증기로 찌는 증자단계(S140);
증자된 떡을 제병기에서 실린더 형상으로 압출하여 성형하는 성형단계(S150);
상기 성형단계(S150)에 의해 성형된 떡볶이떡에 냉각수를 분사하여 냉각하는 냉각단계(S160);
떡볶이떡의 수분을 제거하여 건조시키는 건조단계(S180);
건조된 떡볶이떡을 주정에 침지하여 살균하는 주정침지단계(S190);
떡볶이떡을 포장지에 넣는 포장단계(S210);를 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
A semi-step of washing the rice with water to remove foreign substances attached to the rice (S110);
Water immersion step (S120) of sterilizing the microorganisms contained in the rice by soaking the rice into a strong acid water mixed with citric acid;
pulverizing step (S130) of pulverizing the rice from which the mixing water has been removed to a predetermined particle size using a pulverizer;
Steaming step of steaming the pulverized rice flour in a steamer (S140);
A molding step (S150) of extruding the steamed rice cake into a cylinder shape in a bottle making machine;
a cooling step (S160) of spraying cooling water to the tteokbokki rice cake molded by the forming step (S150) to cool it;
A drying step of removing moisture from the tteokbokki rice cake and drying it (S180);
An alcoholic immersion step of sterilizing the dried tteokbokki rice cake by immersing it in alcohol (S190);
A method of manufacturing tteokbokki rice cakes for a vending machine, characterized in that it comprises; a packaging step (S210) of putting tteokbokki rice cakes in a wrapping paper
상기 주정침지단계(S190) 직후에 수행되되, 컨베이어를 통해 이송되는 떡볶이떡에 자외선을 조사하여 살균하는 자외선살균단계(S200);를 더 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
According to claim 1,
The method of manufacturing tteokbokki rice cake for a vending machine, characterized in that it further comprises; a UV sterilization step (S200) of sterilizing by irradiating UV light to the tteokbokki rice cake transferred through the conveyor, which is performed immediately after the alcohol immersion step (S190).
상기 포장단계(S210) 이후에 상기 포장지 내부에 존재하는 미생물 포자가 영양세포로 발아되도록 소정의 증식기간을 부여하는 영양세포화 유도단계(S220);를 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
According to claim 1,
After the packaging step (S210), a vegetative cell induction step (S220) of giving a predetermined growth period so that the microbial spores present inside the wrapping paper germinate into vegetative cells (S220); manufacturing method
상기 영양세포화 유도단계(S220) 이후에 떡볶이떡이 내장된 포장지에 마이크로웨이브를 조사하여 상기 영양세포화 유도단계(S220)을 통해 포장지 내부에 발아된 영양세포를 사멸시키는 마이크로웨이브 살균단계(S230);를 더 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
4. The method of claim 3,
After the vegetative cell induction step (S220), microwave sterilization step (S230) of irradiating microwaves to the wrapping paper in which the tteokbokki rice cake is embedded, and killing the vegetative cells germinated inside the wrapper through the inducing vegetative cellization step (S220) (S230). ); Method for producing tteokbokki rice cake for vending machine, characterized in that it further comprises
상기 증자단계(S140)에서는 쌀가루와 함께 알파미분을 첨가하여, 떡볶이떡의 호화속도를 증가시킴과 동시에 부드러운 식감을 부여하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
According to claim 1,
In the steaming step (S140), alpha fine flour is added together with rice flour to increase the gelatinization speed of tteokbokki rice cake and at the same time provide a soft texture.
상기 증자단계(S140)에서는 쌀가루와 함께 주정을 첨가하여 떡볶이떡의 내부에 대한 살균이 이뤄지도록 하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
According to claim 1,
In the steaming step (S140), alcohol is added together with rice flour to sterilize the inside of the tteokbokki rice cake.
상기 냉각단계(S160)와 건조단계(S180) 사이에 수행되되, 제1 온도 범위로 냉동한 후 상기 제1 온도 보다 높은 제2 온도로 냉장해동하여 상기 제1온도에서 냉동된 얼음결정이 상기 제2 온도에서 해동되면서 빈 공간이 형성되어 떡볶이떡을 다공질화하는 다공질화단계(S170);를 더 포함하는 것을 특징으로 하는, 자판기용 떡볶이떡의 제조방법
According to claim 1,
It is carried out between the cooling step (S160) and the drying step (S180), after being frozen to a first temperature range, refrigerated and thawed at a second temperature higher than the first temperature to obtain the frozen ice crystals at the first temperature. 2 The method of manufacturing tteokbokki rice cake for a vending machine, characterized in that it further comprises; a porous nitridation step (S170) of porous nitriding the tteokbokki rice cake by forming an empty space while thawing at a temperature of 2
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