KR20220165462A - Cooking method of tteok for tteokbokki - Google Patents

Abstract

Disclosed in the present specification is a method for cooking rice cake of stir-fried rice cake which improves the taste and texture of rice cake of stir-fried rice cake by utilizing a loess kiln or a food roasting device. According to one embodiment of the content disclosed herein, the method for cooking rice cake of stir-fried rice cake comprises: a molding step of molding rice cake; a roasting step of roasting the molded rice cake; and a heating step of cooking the roasted rice cake.

Description

How to cook tteokbokki rice cake {COOKING METHOD OF TTEOK FOR TTEOKBOKKI}

The content disclosed herein relates to a cooking method, and more particularly, to a method of cooking tteokbokki tteokbokki.

Unless otherwise indicated herein, material described in this section is not prior art to the claims in this application, and inclusion in this section is not an admission that it is prior art.

In general, tteokbokki is a food made by steaming or cooking flour made of rice or wheat and then shaping it, and recently, various types of tteokbokki are being developed through the popularity of tteokbokki dishes and changes in the tastes of the new generation.

Tteokbokki is a dish in which rice cake is molded into a tteokbokki shape, cooked with steam, dried and cooled, and then stir-fried with various seasonings added. A product that improves various tastes and textures by reprocessing tteokbokki rice cake has not been developed.

In this regard, Korean Patent Registration No. 10-1344550 discloses a method for manufacturing tteokbokki rice cake containing spicy taste, and Korean Patent Registration No. 10-0306712 discloses an instant tteokbokki manufacturing system capable of long-term storage at room temperature. .

However, the existing inventions do not disclose a technique for improving the texture of tteokbokki rice cake.

Korean Registered Patent Publication No. 10-1344550 Korean Patent Registration No. 10-0306712

It is to provide a method of cooking tteokbokki tteok that improves the taste and texture of tteokbokki tteok by utilizing a loess kiln or a food roasting device.

In addition, it is not limited to the technical problems as described above, and it is obvious that other technical problems may be derived from the following description.

According to one embodiment of the disclosed contents, the method of cooking tteokbokki rice cake includes a forming step of shaping the rice cake, a roasting step of baking the shaped rice cake, and a heating step of cooking the roasted rice cake.

In addition, in the roasting step, the molded rice cake may be roasted inside a clay pot-shaped kiln.

In addition, in the roasting step, the molded rice cake may be roasted inside a food roasting device having a circulation fan therein.

In addition, a cooling step of rapidly cooling the roasted rice cake may be further included between the roasting step and the heating step.

In addition, a thawing step of thawing the cooled rice cake between the cooling step and the heating step may be further included.

In addition, in the heating step, the roasted rice cake can be used for any one of stir-fried noodles, jajangmyeon, gamjatang, or stew.

According to one embodiment disclosed in the present specification, the method of cooking tteokbokki tteok has the advantage of improving the surface texture and taste of tteokbokki tteok by using a loess kiln or a food roasting device.

In addition, the method of cooking tteokbokki tteokbokki has the advantage of preventing portions of tteokbokki tteok from being separated or deformed during the cooking process by heating through a loess kiln or a food roasting device before being cooked into tteokbokki.

In addition, since the effects of the present invention described as described above are naturally exhibited by the configuration of the described contents regardless of whether the inventor recognizes them, the above-described effects are only a few effects according to the described contents, and all the effects that the inventor grasps or realizes should not be accepted as written.

In addition, the effect of the present invention should be additionally grasped by the overall description of the specification, and even if it is not described in an explicit sentence, those skilled in the art to which the described contents belong will have such an effect through this specification. If the effect can be recognized as such, it should be regarded as the effect described in this specification.

1 is a perspective view of a loess kiln used in the tteokbokki rice cake cooking method.
2 is a perspective view of a food roasting device used in a method of cooking tteokbokki rice cakes.
3 is a perspective view of the food roasting device of FIG. 2 viewed from another angle;
Figure 4 is a schematic diagram showing the order of the tteokbokki rice cake cooking method.
5 is a flow chart of a method of cooking tteokbokki rice cake.

Hereinafter, with reference to the accompanying drawings, a look at the configuration, operation and effect of the tteokbokki rice cake cooking method according to a preferred embodiment. For reference, in the following drawings, each component is omitted or schematically illustrated for convenience and clarity, the size of each component does not reflect the actual size, and the same reference numerals refer to the same components throughout the specification. , and reference numerals for the same components in the individual drawings will be omitted.

Referring to FIG. 1, in the method of cooking tteokbokki rice cakes, rice cakes molded into tteokbokki rice cakes are baked using a loess kiln.

The loess kiln includes a kiln body (1), an iron stove (30), a stove plate (35), an intermediate holder (38), a skewer holder (40), a skewer (45), a black marble (70), and a temperature sensor (80). ) are included.

The kiln body 1 is formed in the shape of a jar on the upper part of the support 15, and a cooking space into which hardwood charcoal and tteokbokki rice cakes are inserted is formed inside, and ocher 50 is applied inside and outside to 400 ° C. together with the heated hardwood charcoal 2000 far-infrared wavelengths per minute are generated in the cooking space.

Inside the kiln body 1, ocher bricks surround the inner cooking space and are formed to be stacked in a cylindrical shape toward the top, and ocher 50 is applied to the outside, and the cooking space covers the loess bricks ( In 50), it is connected to the external space through a hole formed in the upper part of the kiln body (1).

The iron furnace 30 is formed inside the kiln body 1, and a furnace plate 35 having a cutout is disposed on the top, and is connected to the air hole control device 32 formed outside the kiln body 1 It is formed so that the calorific value of charcoal can be adjusted.

The middle cradle 38 is spaced apart from the position of the iron furnace 30 in the upper part of the kiln body 1 by a predetermined distance, and ocher 50 covering the ocher bricks in the cooking space and in an annular shape are combined

A part of the lower inner surface of the middle holder 38 protrudes in a ring shape toward the inside of the cooking space to form a hooking jaw 39, and the end located on the other end of the skewer 45 inserted into the cooking space is hooked It is mounted on the jaw (39).

The skewer holder 40 includes protrusions at one end coupled to the upper inner surface of the kiln body 1 and each other end extending by a predetermined distance while being reduced to the inside of the kiln body 1.

Each of the protrusions is coupled to the kiln body 1 while being spaced apart from each other by a predetermined distance along the upper inner surface of the kiln body 1, and a skewer 45 is inserted and fixed between each of the protrusions. Capable locking grooves are formed, respectively.

The skewer 45 is made of a metal or ceramic material that is resistant to high-temperature heat, and when made of metal, it may be made of cast iron made of cast iron, copper, or Cromargan stainless steel.

When the skewer 45 is made of cast iron, since the thermal conductivity of cast iron is relatively low compared to other metals, the tteokbokki rice cake penetrated through the skewer 45 and fixed to the skewer 45 is quickly heated to a high temperature in the cooking space. It is effectively prevented from burning or carbonizing the portion in close contact with the skewer 45 while being cooked.

The skewer 45 is formed to extend from one end to the other end in the form of a rod or plate, one end is formed with a cap-shaped handle that blocks high-temperature heat from being transferred, and the other end is inserted into the cooking space to hold the jaw ( 39) is mounted on

A part of one end of the skewer 45 adjacent to the other end of the skewer 45 from the handle is inserted into the groove formed between the protrusions in a state where the other end of the skewer 45 is mounted on the hook 39, ) is fixed at

Therefore, when the tteokbokki rice cake is cooked in the high-temperature cooking space while being stuck on the skewer 45, the texture of the surface of the tteokbokki rice cake is improved and the charcoal flavor is added to improve the flavor.

On the other hand, the user can hold the circular rings 60 formed on the outside of the kiln body 1 and transport the kiln body 1 to position the kiln body 1 in various positions, and the temperature sensor 80 is formed on one outer side of the kiln body 1 to sense the temperature inside the cooking space.

The temperature sensor 80 senses the temperature of the cooking space and displays the temperature so that the user can observe with the naked eye. The temperature inside the cooking space may be adjusted.

Referring to Figures 2 and 3, the tteokbokki rice cake cooking method can roast the tteokbokki rice cake molded using a food roasting device.

The food roasting device according to the embodiment includes a main body 100, a heating unit 200 formed in the main body 100, and an air circulation unit 300.

A roof protruding upward in a semi-cylindrical shape is formed on the upper part of the main body 100, a storage space is formed inside the main body 100, and an opening 120 is formed on the front surface of the main body 100. A door 140 that opens and closes at 120 is formed.

A door frame 122 is formed in the opening 120 , and a sensor 124 for detecting an open/closed state of the door 140 is formed in the door frame 122 .

When the door 140 is opened, the sensor 124 detects it and transmits a signal to a controller (not shown), and the controller turns off the circulation fan 500 and the heating unit 200.

Therefore, in the open state of the door 140, heat generation and circulation of internal hot air are stopped, thereby preventing the operator from being burned.

The main body 100 is formed with side walls and a ceiling by stacking ALC blocks 150.

ALC is a concrete made of lime and silicic acid as the main raw materials and light weight by independently dispersing numerous air bubbles inside by a foaming agent.

As ALC has a light weight of about 1/4 of general concrete, it has advantages of reducing production cost and good construction due to reduction of casting body, shortening of construction period, and increase of work efficiency.

In addition, 70% of fine independent cells in ALC strongly block heat conduction, and thus have an advantage of having about 10 times better insulation than general concrete.

When the ALC block 150 reaches 1010°C by heating one side for about 120 minutes, the temperature rise on the other side is about 75°C for 100T and about 18°C for 200T, and has excellent fire resistance, and does not burn. It has the advantage of not generating toxic gas.

In addition, the ALC block 150 can suppress the occurrence of spoilage bacteria and remove the source of odor through effective adsorption, and the deodorization rate 2 hours after applying the odor to the ALC brick is 95.7%, which is almost the same level as charcoal. has the advantage of having

In addition, the ALC block 150 has a feature of preventing bacteria from propagating with far-infrared rays emitted by itself, and as a result of antibacterial experiments with Escherichia coli, the bacterial reduction rate is 99.8%, and has excellent antibacterial properties.

In addition, ALC has a degree of stability that is legally permitted to be used as a plant fertilizer and feed additive in Korea and Japan.

In addition, ALC generates 2,000 wavelengths per minute and has a far-infrared emissivity of about 91.2% that can activate cell tissues, and radiant energy has an emission of 3.68 x 100, so it has the effect of generating far-infrared rays similar to that of elvan, charcoal, etc. .

Meshes 160 are attached to the outer and inner surfaces of the side walls and ceiling formed by stacking the ALC blocks 150, respectively.

The mesh body 160 is a wire mesh made of a metal material, and serves to prevent thermal expansion shock in which the ALC block 150 expands at a high temperature and causes cracks or bursts.

The mesh body 160 is selected from among iron mesh, iron metal lasm net, susmesh net, susse metal lasse net, miracle net, and natural fiber net.

In order to allow the mesh 160 to adhere to the ALC block 150, the skin layer 170 is formed by applying ocher to a predetermined thickness on the mesh 160.

Ocher has the effect of emitting far-infrared rays and has the effect of absorbing moisture and odor, so it is suitable for drying and heating processes.

Because loess is consumable, cracks are formed after using it for a certain period of time, or odors and oils permeate, so the ocher on the old inner wall can be removed and newly applied.

On the other hand, the heating unit 200 is composed of a support 220 attached to both side walls inside the main body 100 and formed vertically, and a plurality of heater rods 240 attached to the support 220 in the transverse direction, will occur

The support 220 is made of a metal material having thermal conductivity, is formed by bending a metal plate, and is attached to the inner wall of the main body 100, and the plurality of heater rods 240 can be heated by having hot wires embedded therein. Accordingly, the inside of the main body is heated by applying electricity from the outside to heat the heater rod 240 .

On the other hand, the air circulation unit 300 is formed on the rear surface of the main body 100, and circulates the heated air therein so that it is uniformly distributed in the storage space inside the main body 100.

The air circulation unit 300 includes a motor 320, a circulation fan 500 connected to and rotated by the motor 320, a control unit for controlling on-off and rotational speed of the motor 320, and transmitting signals to the control unit. It includes a communication unit.

As shown in FIG. 3, the circulation fan 500 connects a disk-shaped plate 520, a plurality of wings 540 radially arranged on one surface of the plate 520, and upper ends of the wings 540. It includes a connecting rod 560 to do.

A rotating shaft 580 is formed on the other surface of the plate 520, and both ends are open at the center of the rotating shaft 580, and a through hole 582 to which the output unit 331 of the reducer 330 is coupled is formed.

The wing 540 has a trapezoidal shape in which an oblique side inclined downward toward the through hole 582 in the center is formed and the area increases from one side to the other side.

As shown in FIG. 2, the air circulation unit 300 transmits rotational force by connecting the axis of the motor 320 to the rotational axis 580 of the circulation fan 500, and adjusts the rotational speed of the motor 320 appropriately. A reduction gear 330 is coupled to the shaft of the motor 320 so as to be adjustable, and the rotation shaft 580 of the circulation fan 500 is connected to the output unit 331 of the reduction gear 330.

The reduction ratio of the reduction gear 330 is set in consideration of the proper rotational speed of the circulation fan 500.

The blades 540 of the circulation fan 500 are approximately in the shape of a right triangle, the hypotenuse of the blade 540 is formed inclined downward toward the center of the plate 520, and a plurality of blades 540 are radially arranged. do.

A through hole 582 is formed in the center of the plate 520, an output unit 331 of the reducer 330 is coupled to the through hole 582, and a keyway 583 is formed on an inner circumferential surface of the through hole 582.

Therefore, the output unit 331 of the reduction gear 330 connected to the motor 320 is fitted into the through hole 582, and the key ( key) is combined to prevent separation and shaking during rotation driving.

On the other hand, the main body 100 includes a movable storage table 600 that is stored in the storage space or taken out to the outside and stores food ingredients.

The mobile storage stand 600 is formed by connecting frame members in the horizontal and vertical directions to mount a pallet 640 containing food ingredients in multiple stages. A roller 650 is formed to facilitate movement.

The pallet 640 is composed of a small piece of elvan stone or a wire mesh.

A rail 280 is formed on the bottom of the main body 100 so that the mobile storage stand 600 can be moved.

A roller 650 coupled to a rail 280 is formed at a lower portion of the mobile storage stand 600 .

The rail 280 is formed in a triangular cross section, and a groove (not shown) is formed on the outer circumferential surface of the roller 650 so that the upper end of the rail 280 can be inserted.

Accordingly, the roller 650 can be moved along the rail 280 in a linear direction.

On the other hand, a moving cart 700 that can be located below the opening 120 of the main body 100 and can put the moving storage stand 600 is further included.

The mobile bogie 700 is formed in a plate shape and is formed by forming a top plate 720 on which rails 721 are formed, and wheels 723 formed under the top plate 720.

Therefore, the mobile storage stand 600 is placed on the upper part of the mobile cart 700, and the pallet 640 containing the food is loaded in multiple stages.

Thereafter, in a state in which the door 140 of the main body 100 is opened, the moving cart 700 is moved forward so that it adheres to the lower end of the opening 120, and then the moving storage table 600 is pushed and moved into the main body 100. The roller 650 is coupled to the rail 280 so that it can enter in a straight direction.

After entering the mobile storage stand 600 into the main body 100, leaving the mobile cart 700, closing the door 140, and then applying power to the heating unit 200 to start heat generation, and the circulation fan ( 500) to circulate the internal air.

When the circulation fan 500 is driven, the rotation of the blades 540 causes the air in the storage space of the main body 100 to form a screw-like vortex, and the air around the vortex is gradually moved toward the circulation fan.

Since the outer side of the wing 540, that is, the side closer to the connector 560 has a larger area and the side closer to the through hole 582 has a smaller area, a stronger rotational force is generated at the outer circumference than at the center of the circulation fan 500, Since the air of the vortex increases in radius as it travels straight, when approaching the door 140, the vortex having a larger radius affects almost the entire inner surface of the main body 100.

In addition, since the rotational speed of the vortex generated by the circulation fan 500 gradually decreases as the radius increases, when it reaches the door 140, it is relieved enough to circulate the heated air inside slowly, so that the air is gentle rather than excessive air flow By inducing the flow, the heating effect on the surface of the food material can be increased.

Therefore, the heated high-temperature air circulates without remaining in any one part, so that the food can be evenly heated, so that the food can be cooked as a whole.

As shown in Figures 4 and 5, the tteokbokki rice cake cooking method includes a forming step (S100) of forming the prepared rice cake into a tteokbokki rice cake, and the tteokbokki rice cake molded in the forming step (S100) is a cylindrical shape having various diameters is manufactured with

In the forming step (S100), the tteokbokki rice cakes molded by the rice cake molding machine may be molded to have various thicknesses ranging from 3 to 30 mm in diameter, and may be molded to have various lengths from 10 mm to 300 mm in length.

The tteokbokki rice cake molded in the forming step (S100) is steam-heated and cooked, and then roasted for a predetermined time through either a red clay kiln or a food roasting device shown in FIGS. 1 to 3 (roasting step (S110)).

The tteokbokki rice cake roasted in the loess kiln is introduced into the kiln body 1 through a wire mesh or skewer 45, and after roasting for a predetermined time, the surface is chewy and crispy, and the inside has a soft and moist texture ( Roasting step (S110)).

In addition, the tteokbokki rice cake roasted in the loess kiln is burned on the surface of the tteokbokki rice cake by the charcoals disposed on the top of the oven plate 35 inside the kiln body 1, and then in the heating step (S140), seasoning and When cooked together, the flavor is improved (roasting step (S110)).

The tteokbokki rice cakes roasted in the loess kiln can use a perforated board or wire mesh, and can be arranged in concentric circles on top of the perforated board or wire mesh, or arranged horizontally to each other in a straight line (roasting step S110).

In the case of the diagonally cut tteokbokki rice cake, the elasticity of the surface is increased through roasting, so that the diagonally cut portion is effectively prevented from being crushed during seasoning and cooking in the heating step (S140) (roasting step (S110)).

In addition, when the texture of the surface is improved by roasting the cylindrical tteokbokki rice cakes elongated on both sides, and then cut into relatively short tteokbokki rice cakes, a difference in seasoning absorption rate between the surface of the cut surface and the roasted surface occurs, and the surface of the cut surface There is an advantage that seasoning absorption is improved through (roasting step (S110)).

When the tteokbokki rice cake is roasted in the food roasting device, the tteokbokki rice cake is moved to the inside of the main body 100 while being placed on the upper part of the pallet 640, and the hot air is evenly blown on the surface of the tteokbokki rice cake by the circulation fan 500 There is an advantage of being delivered (roasting step (S110)).

In the roasting step (S110), the roasted tteokbokki rice cake is quenched and stored through the quenching device 2, and the quenched tteokbokki rice cake is prevented from being roasted naturally by internal heat, thereby preventing texture degradation due to excessive roasting inside. (Cooling step (S120)).

The tteokbokki rice cake rapidly cooled in the cooling step (S120) is thawed for a predetermined time in a space corresponding to the refrigeration temperature or room temperature (excluding the thawing step (S130) and the thawing step (S130), heating step in a rapidly cooled state (S140) can be thawed through

When the rapidly cooled tteokbokki rice cake is thawed through the thawing step (S130), the seasoning or moisture absorption rate of the tteokbokki rice cake is improved in the heating step (S140), and it is possible to cook relatively quickly than the rapidly cooled tteokbokki rice cake.

The tteokbokki rice cake can be effectively thawed by driving the circulation fan 500 inside the main body 100 together with the mobile storage stand 600 in a state disposed above the pallet 640 shown in FIG. 2 (thawing step (S130)

In the heating step (S140), the tteokbokki rice cake is cooked by heating the tteokbokki rice cake together with seasoning, food ingredients, or seasoning, and a difference in heating temperature or heating time occurs depending on the size of the cross-sectional diameter of the tteokbokki rice cake.

In the heating step (S140), the tteokbokki rice cake may be cooked by using any one of stir-fried noodles, jajangmyeon, gamjatang, or stew.

Therefore, in the cooking method for tteokbokki, the flavor and texture are improved by adding charcoal flavor in the roasting step (S110), and the taste and flavor are improved compared to tteokbokki rice cakes roasted only with conventional steam due to the difference in texture and seasoning absorption rate between the surface and the inside. There are advantages.

In addition, since the roasting of tteokbokki rice cakes is possible through the food roasting device and the thawing of rapidly cooled tteokbokki rice cakes is possible, the cooking cost of tteokbokki is lowered, and the heat is evenly transferred to the surface of the tteokbokki rice cakes, thereby reducing the roasting defect rate. .

On the other hand, when the skewer 45 penetrates the inside of the tteokbokki rice cake in the longitudinal direction of the tteokbokki rice cake and is placed inside the kiln body 1 in a state of being combined with the tteokbokki rice cake, the shape of the tteokbokki rice cake is cylindrical by the skewer 45 It has the advantage of improving the texture of the inner and surface of the tteokbokki rice cake while being processed.

In addition, when the shape of the tteokbokki rice cake is processed into a cylindrical shape by the skewer 45 and cooked with seasoning through the heating step (S140) in a roasted state, the seasoning permeates into the inner space of the tteokbokki rice cake, thereby increasing the amount of seasoning used in the tteokbokki rice cake. Even if the amount is reduced, there is an advantage that the taste and texture are improved.

Hereinafter, a method of cooking tteokbokki according to the present invention will be described with examples.

<Example 1> In the roasting step (S110), tteokbokki having a diameter of 4 mm was put into the loess kiln through a wire mesh and heated at a temperature of 100 degrees Celsius for 4 minutes.

<Example 2> In the roasting step (S110), tteokbokki having a diameter of 5 mm was put into the loess kiln through a wire mesh and heated at a temperature of 130 degrees Celsius for 4 minutes.

<Example 3> In the roasting step (S110), tteokbokki having a diameter of 7 mm was put into the loess kiln through a wire mesh and heated at a temperature of 160 degrees Celsius for 5 minutes.

<Example 4> In the roasting step (S110), tteokbokki having a diameter of 10 mm was put into the loess kiln through a wire mesh and heated at a temperature of 170 degrees Celsius for 6 minutes.

<Example 5> In the roasting step (S110), tteokbokki having a diameter of 3 mm was put into the loess kiln through a wire mesh and heated at a temperature of 150 degrees Celsius for 3 minutes.

<Example 6> In the roasting step (S110), tteokbokki having a diameter of 5 mm was put into the loess kiln through a wire mesh and heated at a temperature of 150 degrees Celsius for 4 minutes.

<Comparative Example 1> In the roasting step (S110), tteokbokki with a diameter of 4 mm was put into an oven and heated at a temperature of 180 degrees Celsius for 4 minutes.

<Comparative Example 2> In the roasting step (S110), tteokbokki with a diameter of 3 mm was put into a frying pan and heated at a temperature of 170 degrees Celsius for 7 minutes.

The taste, aroma & flavor of tteokbokki cooked through Examples 1 to 6 and Comparative Examples 1 to 2, chewyness after cooking before rapid cooling, crispy surface, and chewyness after thawing were confirmed and shown in Table 1 below.

(However, 10 sensory evaluation agents were asked to evaluate the taste, aroma & flavor of tteokbokki, the chewiness after quick-cold cooking, the crispness of the surface, and the chewiness after thawing using a 5-point scale. Very good: 5 points, excellent: 4 points, Fair: 3 points, Poor: 2 points, Very Poor: 1 point)

division taste Aroma & Flavor After cooking before quenching
Chewy superficial
crispy after thawing
Chewy Example 1 4.0 3.0 4.5 3.0 4.5 Example 2 4.0 4.0 4.8 3.0 2.0 Example 3 4.0 4.0 4.2 3.0 4.8 Example 4 5.0 4.0 4 4.0 2.0 Example 5 4.0 5.0 5 3.0 4.8 Example 6 5.0 5.0 5 3.0 2.0 Comparative Example 1 3.0 3.0 3 2.0 4.0 Comparative Example 2 2.0 2.0 2 4.0 2.0

As a result of evaluating the taste, aroma & flavor, chewiness after quenching before cooking, crispness of the surface, and chewiness after thawing, the tteokbokki rice cakes cooked through Examples 1 to 6 and Comparative Examples 1 to 2 were evaluated. In the case of Example 1, The taste, aroma & flavor of tteokbokki rice cakes molded to a diameter of 4mm cooked for 4 minutes at a temperature of 100℃ in a red clay kiln, chewyness after cooking before rapid cooling, crispy surface and chewyness after defrosting in an oven at 180℃ for 4 minutes It is improved over Tteokbokki rice cakes (Comparative Example 1) with a diameter of 4 mm cooked by heating while cooking or Tteokbokki rice cakes (Comparative Example 2) cooked by heating at a temperature of 170 ° C. for 7 minutes in a frying pan.

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling cooking, crispness of the surface, and chewiness after thawing, in the case of Example 2, cooked for 4 minutes at a temperature of 130 ℃ in a loess kiln Tteokbokki rice cakes with a diameter of 4 mm (Comparative Example 1) Or, it is improved than Tteokbokki rice cake (Comparative Example 2) with a diameter of 3 mm cooked by heating in a frying pan at a temperature of 170 ° C. for 7 minutes.

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling, crispness of the surface, and chewiness after thawing, in Example 3, cooked for 5 minutes at a temperature of 160 ℃ in a loess kiln The taste, aroma & flavor of tteokbokki rice cakes with a thickness of 7 mm in diameter, chewiness after quick-cold cooking, crispy surface and chewiness after thawing were obtained by heating in an oven at 180 ° C for 4 minutes and cooking tteokbokki rice cakes with a diameter of 4 mm (comparison It is improved than Example 1) or 3 mm diameter tteokbokki rice cake cooked by heating in a frying pan at a temperature of 170 ° C. for 7 minutes (Comparative Example 2).

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling cooking, crispness of the surface, and chewiness after thawing, in the case of Example 4, cooked for 6 minutes at a temperature of 170 ℃ in a loess kiln The taste, aroma & flavor of tteokbokki rice cakes with a thickness of 10 mm in diameter, chewiness after quick-cold cooking, crispness of surface and chewiness after thawing were obtained by heating in an oven at 180 ° C for 4 minutes and cooking tteokbokki rice cakes with a diameter of 4 mm (comparison It is improved than Example 1) or Tteokbokki rice cakes with a diameter of 2 mm (Comparative Example 2) cooked by heating in a frying pan at a temperature of 170 ° C. for 7 minutes.

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling cooking, crispness of the surface, and chewiness after thawing, in the case of Example 5, cooked for 3 minutes at a temperature of 150 ℃ in a loess kiln The taste, aroma & flavor of tteokbokki rice cakes with a thickness of 3 mm in diameter, chewyness after rapid cooling, crispy surface, and chewiness after thawing were obtained by heating in an oven at 180 ° C for 4 minutes and cooking tteokbokki rice cakes with a diameter of 4 mm (comparison It is improved than Example 1) or 3 mm diameter tteokbokki rice cake cooked by heating in a frying pan at a temperature of 170 ° C. for 7 minutes (Comparative Example 2).

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling cooking, crispness of the surface, and chewiness after thawing, in the case of Example 6, cooked for 4 minutes at a temperature of 150 ℃ in a loess kiln The taste, aroma & flavor of tteokbokki rice cakes with a thickness of 5 mm in diameter, chewiness after quick-cold cooking, crispy surface and chewiness after thawing were obtained by heating and cooking tteokbokki rice cakes with a diameter of 4 mm in an oven at a temperature of 180 ° C for 4 minutes (Comparative It is improved than Example 1) or 3 mm diameter tteokbokki rice cake cooked by heating in a frying pan at a temperature of 170 ° C. for 7 minutes (Comparative Example 2).

In addition, among Examples 1 to 6, Examples 4 to 6 scored the highest in taste, aroma and flavor. In the case of Example 4, the crispness of the surface is highly evaluated.

In addition, among Examples 1 to 6, in the case of Example 2, in which tteokbokki rice cakes having a thickness of 5 mm in diameter were heated in a loess kiln at a temperature of 130 ° C. for 4 minutes, the chewy texture after cooking before rapid cooling Improved compared to other examples do.

Therefore, when tteokbokki rice cakes having a certain thickness are put into a red clay kiln and roasted, the surface is kept crispy by the heat source inside the red clay kiln, the inner portion adjacent to the surface maintains chewiness, and the inner core side has a soft texture You can feel various textures in a single tteokbokki rice cake.

On the other hand, in the roasting step (S110), the tteokbokki rice cake can be added without steam heating before being put into a loess kiln or a food roasting device. In this case, the taste and texture of the tteokbokki rice cake can be improved by heating the tteokbokki rice cake at a relatively low temperature can

Hereinafter, another embodiment of the method of cooking tteokbokki according to the present invention will be described.

<Example 7> In the roasting step (S110), tteokbokki having a diameter of 3 mm was put into the loess kiln through a wire mesh and heated at a temperature of 110 to 140 degrees Celsius for 4 minutes.

<Example 8> In the roasting step (S110), tteokbokki with a diameter of 4 mm was put into the loess kiln through a wire mesh and heated at a temperature of 150 to 180 degrees Celsius for 4 minutes.

<Example 9> In the roasting step (S110), tteokbokki with a diameter of 5 mm was put into the loess kiln through a wire mesh and heated at a temperature of 190 to 250 degrees Celsius for 3 minutes.

<Comparative Example 3> In the roasting step (S110), tteokbokki with a diameter of 4 mm was put into an oven and heated at a temperature of 180 to 200 degrees Celsius for 4 minutes.

<Comparative Example 4> In the roasting step (S110), tteokbokki with a diameter of 5 mm was put into a frying pan and heated at a temperature of 150 to 170 degrees Celsius for 7 minutes.

The taste, aroma & flavor of the tteokbokki cooked through Examples 7 to 9 and Comparative Examples 3 to 4, chewiness after cooking before quenching, crispness of the surface, and chewiness after thawing were confirmed and shown in Table 2 below.

(However, 10 sensory evaluation agents were asked to evaluate the taste, aroma & flavor of tteokbokki, chewiness after quick-cold cooking, crispness on the surface, and chewiness after thawing using a 5-point scale. Very good: 5 points, excellent: 4 points, Fair: 3 points, Poor: 2 points, Very Poor: 1 point)

division taste Aroma & Flavor after quench cooking
Chewy cotton
crispy after thawing
Chewy Example 7 4 4 5 4 4.5 Example 8 5 5 5 4 5 Example 9 5 5 5 4 4.8 Comparative Example 3 3.5 3.5 3 3 2.5 Comparative Example 4 3 3 2 4 2

As a result of evaluating the taste, aroma & flavor, chewiness after cooking before quenching, crispness of the surface, and chewiness after thawing, the tteokbokki rice cakes cooked through Examples 7 to 9 and Comparative Examples 3 to 4 were evaluated. In the case of Example 7, The taste, aroma and flavor of tteokbokki rice cakes cooked in a loess kiln at a temperature of 110~140℃ for 4 minutes, the chewyness after cooking before rapid cooling, the crispness of the surface, and the chewiness after thawing are measured in an oven at a temperature of 180~200℃ for 4 minutes. It is improved than tteokbokki rice cake cooked by heating (Comparative Example 3) or tteokbokki rice cake cooked by heating for 7 minutes at a temperature of 150 to 170 ° C in a frying pan (Comparative Example 4).

In addition, as a result of evaluating the taste, aroma & flavor of the cooked tteokbokki rice cake, the chewiness after quick-cooling, the crispness of the surface, and the chewiness after thawing, in the case of Example 8, in a loess kiln at a temperature of 150 ~ 180 ℃ for 4 minutes The taste, aroma & flavor of the cooked tteokbokki rice cake, the chewiness after rapid cooling, the crispness of the surface, and the chewiness after thawing are cooked by heating in an oven at a temperature of 180 ~ 200 ℃ for 4 minutes (Comparative Example 3) or fry It is improved than Tteokbokki rice cake (Comparative Example 4) cooked by heating for 7 minutes at a temperature of 150 ~ 170 ℃ in a pan.

In addition, as a result of evaluating the taste, aroma & flavor of cooked tteokbokki rice cake, chewiness after quick-cooling, crispness of the surface, and chewiness after thawing, in Example 9, in a loess kiln at a temperature of 190 to 250 ° C. for 3 minutes The taste, aroma & flavor of the cooked tteokbokki rice cake, the chewiness after quick cooling, the crispness of the surface, and the chewiness after thawing are cooked by heating in an oven at a temperature of 180 ~ 200 ℃ for 4 minutes (Comparative Example 3) or fry It is improved than Tteokbokki rice cake (Comparative Example 4) cooked by heating for 7 minutes at a temperature of 150 ~ 170 ℃ in a pan.

In addition, among Examples 7 to 9, the evaluation of chewyness after thawing in Example 9, in which tteokbokki rice cakes having a diameter of 5 mm were cooked, is improved than the evaluation of chewiness after thawing in Examples 7 and 8, so when producing frozen tteokbokki products It is preferable to increase the diameter of the tteokbokki rice cake to 5 mm or more.

Therefore, the tteokbokki rice cake roasted through the loess kiln has the advantage of improving the texture when cooked with tteokbokki because the aroma and flavor by charcoal are improved and the chewy texture is improved.

In addition, when the food roasting device is used instead of the loess kiln, sensory evaluation data are not disclosed, but the surface of the tteokbokki rice cake is uniformly roasted by the circulation fan 500 in the roasting step (S110) to improve the texture There are advantages.

In addition, the food roasting device can arrange a large amount of tteokbokki rice cake cooled in the thawing step (S130) on the pallet 640 and move it conveniently to the inside of the main body 100, improving workability, and circulation fan ( 500) has the advantage that all the tteokbokki rice cakes placed on the pallet 640 are uniformly thawed at the same time.

On the other hand, tteokbokki rice cake can be used as noodles with a relatively small cross-sectional diameter, and cooking through a forming step (S100), roasting step (S110), cooling step (S120), thawing step (S130) and heating step (S140) It can be.

Although preferred embodiments of the present invention have been described with reference to the accompanying drawings, the embodiments described in this specification and the configurations shown in the drawings are only the most preferred embodiments of the present invention and represent all the technical ideas of the present invention. Since it is not, it should be understood that there may be various equivalents and modifications that can replace them at the time of this application. Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

1: kiln body 15: support
30: iron stove 32: air hole regulator
35: oven plate 38: intermediate stand
39: catch jaw 40: skewer holder
45: skewer 50: ocher
60: circular ring 70: black marble
80: temperature sensor
100: main body 200: heating part
300: air circulation unit 500: circulation fan
600: mobile storage stand 700: mobile cart

Claims (6)

Forming step of forming rice cake;
Roasting step of baking the molded rice cake; and
Tteokbokki rice cake cooking method comprising the; heating step of cooking roasted rice cake.
The method of claim 1, wherein the roasting step,
Tteokbokki rice cake cooking method, characterized in that for roasting the molded rice cake inside a jar-shaped loess kiln.
The method of claim 1, wherein the roasting step,
Tteokbokki rice cake cooking method characterized in that the molded rice cake is roasted inside a food roasting device having a circulation fan formed therein.
According to claim 1,
Tteokbokki rice cake cooking method further comprising a; cooling step of rapidly cooling the roasted rice cake between the roasting step and the heating step.
According to claim 4,
A thawing step of thawing the cooled rice cake between the cooling step and the heating step; characterized in that it further comprises a tteokbokki rice cake cooking method.
The method of claim 1, wherein the heating step,
A method of cooking tteokbokki rice cake, characterized in that the roasted rice cake is used for any one of stir-fried noodles, jajangmyeon, gamjatang or stew.

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