KR20220120196A - Rice cake using oyster and its method - Google Patents

Abstract

The present invention relates to oyster-based Tteokguk rice cake and a method of manufacturing the Tteokguk rice cake, which is made by mixing the rich nutrients of oysters so that Tteokguk rice cake can be enjoyed by containing the excellent flavor and nutrients of oysters. The manufacturing method comprises the step of: an oyster broth preparation step of boiling oysters to prepare oyster broth; an oyster powder manufacturing step of drying and powdering boiled oysters; a rice flour manufacturing step of powdering rice; a mixing and kneading step of mixing oyster powder and rice powder and kneading with oyster broth; a steaming step of steaming a dough made by kneading oyster powder and rice powder with oyster broth: a forming step of extruding the steamed dough into bar rice cake and cutting the same into Tteokguk rice cake; and a packaging step of packaging the cut Tteokguk rice cake.

Description

Oyster-based rice cake soup and its composition and manufacturing method {RICE CAKE USING OYSTER AND ITS METHOD}

The present invention relates to a rice cake soup containing oysters as the main ingredient and a method for manufacturing the same, and more specifically, to a rice cake soup containing excellent flavor and nutrients of oysters by mixing the rich nutrients of oysters to prepare a rice cake soup. It relates to tteokguk-tteok with oysters as the main ingredient and a method for manufacturing the same.

Tteok-guk-tteok used in tteok-guk is thinly sliced Garae-tteok, put in soup, and boiled with seafood such as oysters and seaweed, as well as various vegetables and seasonings. It is difficult to mix and manufacture, so it has only fragmentary taste and nutrients, so it cannot satisfy the diverse tastes of consumers.

Therefore, research and development of tteokguk-tteok is being conducted to make it easier to cook and eat tteok-kkuk and to provide various nutritional values.

in reference 1; After obtaining Hwangtae hot water extract and enzymatic decomposition extract of Hwangtae decomposed by hot water extraction and enzymatic decomposition, it is concentrated to make concentrated extract of Hwangtae hot water extract and decomposed Hwangtae enzyme decomposition concentrate, drying and drying and Disclosed is a process for making powdered Hwangtae by pulverization, a method for preparing rice cakes for rice cake soup by mixing a concentrated extract of Hwangtae hot water extract concentrate, a decomposing Hwangtae enzyme decomposition concentrate, and powdered Hwangtae with non-glutinous rice.

in reference 2; It is a method of manufacturing rice cakes containing jujubes rich in nutrients as well as adding the unique color and flavor of jujubes by mixing and kneading jujube powder, which is dried jujubes after removing seeds, with certain ingredients of soymilk and kneading them. has been disclosed.

in reference 3; Remove the seeds of the jujube, dry it, and grind it. After mixing the jujube powder with 5-7% of the weight of non-glutinous rice, add a little salt and water to the grinder and work 3 to 4 times. Disclosed is a method for producing garaetteok containing jujubes, which consists of a process of putting them in an extruder and extracting them in the form of garaetteok.

in reference 4; Rice powder, starch, refined salt, edible oil, etc. are mixed and the water content of the mixture is mixed with 20-40% to make a rice cake by extrusion molding. Then, it is cut into 1.5-3 mm thin slices, dried, and eaten immediately. An instant dry rice cake is disclosed.

in reference 5; Secondary grinding by mixing sorbitol, emulsifier, salt, potato starch, and starch acetate with the pulverized rice, correcting the moisture to 35-37%, steaming, forming rice cakes, freeze-drying, drying with hot air, and then soaking in hot water A dry rice cake for instant use with good restoration properties and good chewability during restoration is disclosed.

In addition, references 6 and 7, etc. disclose instant rice cake soup and manufacturing methods, and in References 8 and 9, a mixture of potato flour, corn flour, hemp flour, and barley powder is stirred with white rice and barley powder. A method for preparing rice cake by mixing one mixed material and the above mixed material with white chestnuts, beans, pumpkin, carrots, lotus root, sweet potato, and then cooking them, and mixing them with pine nuts, seaweed, perilla, kelp, etc. has been disclosed.

Oysters produced in Korea are being exported in large quantities as their taste and excellence have been recognized worldwide, and they are also widely supplied as various processed products such as IQF oysters (individual quick frozen oysters) and canned oysters.

Oyster is a seafood that is also called 'milk of the sea' because it is rich in nutrients. It contains a large amount of glycogen that is easily digested and absorbed. It is rich in amino acids such as , proline, and minerals such as iron, manganese and copper, and is rich in vitamins B and C as well as alanine, glycine, betaine, taurine, and succinic acid. It is one of the representative nutrient foods with

In addition, it is rich in zinc and is known to be effective in activating sex hormones, promoting insulin secretion, preventing alcoholic cirrhosis, improving learning ability, and preventing atherosclerosis.

Oysters, which are rich in various nutrients, are very beneficial to the human body and are used in various dishes.

For processing, cooking, etc. of oysters, Korean Patent Publication No. 10-1222834 "Manufacturing method of high-quality dried oysters by continuous complex drying", Republic of Korea Patent Publication No. 10-0861722 "Oyster-based fish cakes", Republic of Korea registration Patent Publication No. 10-045549 "Method for producing canned oysters" and Korean Patent Application Laid-Open No. 2002-0075977 "Method for producing self-cooked oysters" are disclosed.

On the other hand, Gamtae, a seaweed in the green algae family, is also called spiny green, and is the main food for abalone. It has a bitter yet sweet taste, and has a bright green color with a strong scent, and is eaten as a side dish or made as dry food such as seaweed.

Ecklonia cava is a health food resource that contains a lot of nutrients such as alginic acid, iodine and potassium. have.

In addition, consumption is increasing significantly due to various health functional effects such as improving gastrointestinal function, preventing osteoporosis and arthritis, lowering cholesterol levels, preventing dementia, improving insomnia, preventing arteriosclerosis, discharging fine dust heavy metals, and preventing high blood pressure.

(Reference 1) Republic of Korea Patent Publication No. 10-0961153, 2010.06.04. (Reference 2) Republic of Korea Patent Publication No. 10-2011-0053876, 2011.05.24. (Reference 3) Republic of Korea Patent Publication No. 10-2208750, 2021.01.28. (Reference 4) Republic of Korea Patent Publication No. 10-1996-0009880, 1996.04.20. (Reference 5) Republic of Korea Patent Publication No. 10-2000-0066135, 2000.11.15. (Reference 6) Republic of Korea Patent Publication No. 10-2010-003770, 2010.04.12, (Reference 7) Republic of Korea Patent Publication No. 10-2013-0128866, 2013.11.27. (Reference 8) Republic of Korea Patent Publication No. 10-1997-0073373, 1997.12.10. (Reference 9) Republic of Korea Patent Publication No. 10-1998-019365, 1998.06.05.

As mentioned above, when rice cake soup is made with rice alone, it cannot be provided as a food that can satisfy the diverse tastes and nutritional values of modern people with only the ingredients such as carbohydrates, minerals, and vitamins unique to rice.

In other words, rice contains a small amount of protein, lipids, ash, and vitamins as the main component of rice, so it cannot provide various nutrients for modern people's health except for carbohydrates, and requires various and stimulating tastes and special tastes. It does not satisfy the taste of modern people, so the preference is declining.

Accordingly, the present invention intends to provide rice cake soup that is beneficial to health by ingesting the nutrients of rice and oysters together by mixing rice with oysters with excellent nutritional value to prepare rice cake soup.

The present invention is to make it possible to easily and deliciously ingest the rich nutrients of oysters simply by eating tteokguk-tteok without adding oysters when eating tteok-guk as well as tteok-bokki with tteok-guk-tteok.

The present invention for solving the above problems;

According to the invention described in [Claim 1] to [Claim 6], in the production of tteokguk-tteok based on oysters, an oyster broth manufacturing step of boiling oysters to prepare oyster broth; Oyster powder manufacturing step of drying the boiled oysters to powder; Rice flour manufacturing step of pulverizing rice; Mixing and kneading step of mixing oyster flour and rice flour to knead the oyster broth; A steaming step of steaming the dough made by kneading ground flour and rice flour with oyster broth; A molding step of extruding the steamed dough into garae-tteok and cutting it into tteok-guk-tteok; It is characterized by tteokguk-tteok mainly made of oysters, which consists of a packaging step of packaging the cut tteok-guk-tteok, and tteok-guk-tteok manufactured by the above manufacturing method.

The present invention can provide tteokguktteok containing nutrients of oysters in the taste and nutrition of rice by manufacturing tteokguktteok by adding the process of mixing oysters to the traditional garaetteok manufacturing process.

The present invention can provide tteokguk as a functional food that helps health because oysters are contained in tteokguk-tteok, so that the unique taste and nutrients of oysters can be eaten together.

The present invention provides tteokguk-tteok with excellent taste and health as oyster flour and rice flour tissue are intimately combined to promote rice and oyster consumption, thereby contributing to the economy of rural and fishing villages. and effect can be expected.

1 is a process diagram showing an embodiment of the present invention;

Various embodiments will be described in the description of the specific content of the present invention, but it is to be understood that it includes various modifications, equivalents, and/or alternatives, and the described technology may be applied to specific embodiments. It is not intended to be limited to

Terms used for the description of the present invention are only used to describe specific embodiments, and are not intended to limit the scope of other embodiments. The expression in the singular may include a plurality of expressions unless the context clearly means only the singular, and the terms described for the description of the present invention, including technical and scientific terms, are used in the present invention unless otherwise defined from the dictionary meaning. It has the same meaning as commonly understood by those of ordinary skill in the art to which it belongs, and should not be interpreted as an ideal or excessively formal meaning.

The present invention will be described in detail.

The present invention for producing tteokguk-tteok based on oysters includes: an oyster broth production step of boiling oysters to prepare oyster broth; Oyster powder manufacturing step of drying the boiled oysters to powder; Rice flour manufacturing step of pulverizing rice; Mixing, kneading, kneading oyster broth by mixing oyster flour and rice flour, and kneading step: steaming the dough made by kneading brown flour and rice flour with oyster broth. Forming step: It consists of a packaging step of packaging the cut rice cake soup.

Add 7 times the amount of water to the peeled oysters, boil it at 100°C for 5 hours, and extract it with hot water to obtain an oyster hot water extract.

After the oyster hot water extract is cooled, put it in a refrigerator to refrigerate, and the separated oysters after hot water extraction are kept at 70°C for about 6 hours.

The dried oysters are pulverized in a grinder with a particle size of 100 to 120 mesh.

After washing, the dried rice is pulverized to a particle size of 100-120 mesh in a grinder.

After boiling the chilled oyster hot water extract, cool to 30 ° C., mix the oyster powder and rice flour, and mix and knead the oyster hot water extract in a ratio of 95 wt% rice flour: 5 wt% oyster flour: 60 wt% oyster hot water extract.

The mixture of rice flour and oyster flour is aged at a low temperature for 72 hours in a refrigerator at 3℃ or less.

Steam the aged dough with steam at 80°C, then mortar it in a punching mortar for 5 minutes.

Put the mortared dough into the Garaetteok molding machine to make Garaetteok, cut it, freeze it, thaw it, and then cut it into the shape of Ricecakeguktteok.

Hereinafter, embodiments of the present invention will be described in detail.

[Example]

- Oyster broth manufacturing stage -

Add 7 times the water to the peeled oysters, boil it at 60-100℃ for 5 hours, extract it with hot water to obtain the oyster hot water extract, and boil and drain the water to make oyster powder.

Regardless of the size (length, weight) of peeled oysters, soak them in salt water to remove them, wash them, put them in water 7 times the weight, and boil them for 5 hours. (hereinafter referred to as 'oyster broth') is prepared.

['Self-cooking' is one of the basic processes in food processing, and it means adding water to raw materials or heating them for a certain period of time using moisture.]

At this time, oyster broth is prepared by separating the boiled oyster meat and oyster residue from the oyster broth using a filtering means such as a filtration network. At this time, the oyster broth may still contain solids such as residues. If the concentration of solids including residues is 10-20 Brix% or less, it is sufficient to mix and knead rice flour and oyster flour, which will be described later.

After cooling the oyster broth prepared as described above, put it in a refrigerator and refrigerate.

- Oyster Powder Manufacturing Stage -

The oysters and residues separated in the extraction process of the oyster broth are dried and powdered.

Boiled oysters and residues are dried at 70~75℃ for 6 hours to less than 10% moisture content. As oysters are boiled, their volume is reduced and the texture of the meat is somewhat hardened.

The softened oyster meat lowers the water content (less than 10% water content) to the extent that it can be pulverized at a hot temperature (70~75℃) for about 6 hours.

The dried oysters are pulverized to a particle size of 100 to 120 mesh in a grinder to prepare oyster powder.

The finer the particle size of the oyster powder, the better the rice flour and the degree of luxury can be increased.

- Production stage of rice flour -

The washed and dehydrated rice is pulverized in a grinder.

After the water has been removed, the rice is dried to less than 10% moisture at a drying temperature of 60~70℃, and then pulverized to a particle size of 100~120 mesh in a grinder to produce rice flour.

Rice, whose main ingredient is starch, is also dried and powdered to a moisture content (less than 10% moisture content) that can be pulverized.

- mixing, kneading stage -

The prepared oyster powder and rice flour are mixed with the oyster broth and kneaded.

After boiling the refrigerated oyster broth, it is cooled to a warm temperature of 30-35° C. and used as kneading water for kneading the oyster flour and rice flour.

In the oyster broth, remove foreign substances and put Ecklonia fern, which has been cleaned, to boil the oyster broth and use it as kneading water.

The oyster broth is prepared by mixing Ecklonia cava at a weight ratio of 100:10-15%, boiling at 100°C for 30 seconds to 1 minute, as if blanching, and then removing the Ecklonia spp. Cool to a warm temperature and use as kneading water.

Gamtae must be boiled for a short period of time to obtain a strong aroma. The oyster broth infused with Gamquat flavor not only removes the fishy and salty smell of oysters with its unique aroma and taste, but also adds umami with its unique aroma and taste.

Rice flour and oyster flour are mixed in a ratio of 95% by weight: 5% by weight.

The mixture of oyster flour and rice flour is mixed with the oyster broth in a ratio of 100: 60 to form a composition, and the mixture is sufficiently kneaded.

If you use oyster broth for oysters and knead it, the ingredients of oysters and oyster powder are mixed with rice flour, so you can enjoy the superior flavor of oysters.

The dough made by kneading the rice flour and oyster powder with oyster broth is aged in a refrigerator for 72 hours to improve the intimacy of the tissue between the two powders to increase the degree of luxury.

- Steam stage -

The aged dough is steamed in a steamer at 80°C and then mortared in a punching mortar for 5 minutes.

The mortar is to make the density of the dough uniform and dense, and this mortar is repeated 2-3 times to obtain a more sticky and chewy result.

Through the steaming process and mortar, the oyster broth is absorbed into the rice flour, and the affinity with the oyster flour is further strengthened, so that the active ingredients of the oysters are mixed and absorbed in the rice flour, so that the nutrients of the oysters can be ingested together.

As described above, oysters are in the form of oyster powder and oyster broth, and their effective ingredients are contained in rice flour, so that tteokguk-tteok impregnated with the taste and aroma of oysters can be prepared.

- Forming stage -

Put the mortared dough into the Garaetteok molding machine to make Garaetteok with a diameter of about 30~35mm.

Garaetteok extruded and manufactured by the molding machine is cut to about 800mm in length, frozen at -10℃ for 24 hours, and then cut into the shape of rice cake soup.

- Packing stage -

The cut rice cake soup is thawed in a refrigerator at 5°C for 5-7 hours, then sterilized, packaged, and shipped.

As described above, the present invention is tteokguk-tteok with the flavor of oysters, and can be cooked in various dishes such as instant rice cake soup or tteokbokki as well as general rice cake soup, so that anyone, regardless of age or gender, can enjoy the unique taste and nutrition of oysters.

[Evaluation according to sensory test method (by panel test)]

A panel of 20 adults (10 males and females each) was divided into 5 groups (A to E) with 4 males and females each, and the test was conducted.

The prepared tteokguk-tteok is boiled in commercially available broth for tasting, and the 4 items of chewiness, aroma, taste, and color are judged on a 5-point scale. The evaluation shown in Table 1 was obtained.

As a result of the test, as shown in the table, it was found that the overall palatability of flavor, taste, and color as well as chewiness were excellent.

Group A group B group C group D Group E 4.6 4.4 4.5 4.7 4.6 1: Chewability, flavor, taste, and color are very bad.
2: Chewability, flavor, taste, and color are poor.
3: Chewability, flavor, taste and color are normal.
4: Good chewiness, flavor, taste and color.
5: Very good chewiness, aroma, taste and color
* The evaluation score is the sum of the scores divided by the number of people.

Various modifications and equivalent embodiments of the present invention are possible by those skilled in the art from the above-described embodiments, and such modifications and equivalent embodiments will also be included in the scope of the present invention. In addition, the numerical limitations on time, moisture content, and pulverized particle size mentioned above are the optimal results obtained through several dozen repeated trials in the practice of the present invention, and the detailed reasons for numerical limitations according to experimental experience values for each process or Even if the description is related to trade secrets and there is no specific reference to numerical limitation, there is no problem in easily implementing (reproducing) the present invention by a person skilled in the art.

Claims (6)

In manufacturing tteokguk-tteok with oysters as the main ingredient,
Oyster broth production step of boiling oysters to prepare oyster broth;
Oyster powder manufacturing step of drying the boiled oysters to powder;
Rice flour manufacturing step of pulverizing rice;
Mixing and kneading step of mixing oyster flour and rice flour to knead the oyster broth;
The steaming step of steaming the dough made by kneading ground flour and rice flour with oyster broth:
The molding step of extruding the steamed dough into garae-tteok and cutting it into tteok-guk-tteok:
A method of manufacturing tteokguktteok based on oysters, characterized in that it consists of a packaging step of packaging the cut tteokguktteok. Oyster broth prepared by adding 7 times the weight of water to peeled oysters, boiling them at 60~100℃ for 5 hours, extracting them with hot water, separating oysters;
oyster powder obtained by drying the oysters and residues separated in the extraction process of the oyster broth to a moisture content of less than 10% at 70-75° C. for about 6 hours and powdered to a particle size of 100-120 mesh;
After washing and drying the dehydrated rice at 60~70℃ to less than 10% moisture content, it is powdered to a particle size of 100~120 mesh to make rice flour;
A mixture of rice flour and oyster flour in a ratio of 95% by weight: 5% by weight,
A composition of rice cake soup based on oysters, characterized in that it comprises a composition prepared by mixing a mixture of the rice flour and oyster powder and oyster broth in a ratio of 100:60. Adding 7 times the weight of water to the peeled oysters, boiling them at 60-100° C. for 5 hours, extracting them with hot water, separating the oysters, and preparing oyster broth;
Preparing oyster powder by drying the oysters and residue separated in the extraction process of the oyster broth to a moisture content of less than 10% at 70-75° C. for 6 hours, and then pulverizing the oysters into a particle size of 100-120 mesh;
Preparing rice flour by drying the washed and dehydrated rice at 60-70° C. to less than 10% moisture content and then pulverizing it to a particle size of 100-120 mesh;
Rice flour and oyster flour are mixed in a ratio of 95% by weight: 5% by weight, and the mixture of oyster flour and rice flour and oyster stock is mixed in a ratio of 100:60 and kneaded and aged in a refrigerator at 3°C for 72 hours. step;
steaming the aged dough in a steamer at 80° C. and then mortaring it for 5 minutes;
A forming step of putting the mortared dough into a rice cake molding machine to make a rice cake with a diameter of 30 to 35 mm, cutting it to about 800 mm length, freezing it at -10°C for 24 hours, and cutting it into a rice cake soup shape;
A method of manufacturing tteokguktteok based on oysters, characterized in that the cut rice cake soup is thawed at 5°C for 5-7 hours, then sterilized and packaged. 4. The method of claim 3,
The oyster broth is a method of producing rice cake soup based on oysters, characterized in that it is used as kneading water for kneading the oyster flour and rice flour at a temperature of 30 to 35 °C. 4. The method of claim 3,
The oyster broth is prepared by mixing Ecklonia cava at a weight ratio of 100:10 to 15%, boiling it at 100 ° C for 30 seconds to 1 minute, and then removing the Ecklonia spp. A method of making tteokguk-tteok based on oysters, characterized in that it is cooled and used as kneading water. A rice cake soup with oysters as a main ingredient, characterized in that it is prepared by the method of claim 1 or 3.

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