KR20230014978A - Portable tteokbokki where filling is filled - Google Patents

Abstract

Disclosed is a portable stir-fried rice cake that can be easily eaten anywhere. The stir-fried rice cake includes rice cakes and fillings. Inside the rice cake is formed of a first space and at least one second space intersecting the first space, the filling is filled in the first space and the second space, and the filling maintains a solid or semi-liquid state when the stir-fried rice cake is packed. In addition, when the stir-fried rice cake is unpacked or specific heat is applied to the stir-fried rice cake, the filling is melted so that the filling covers not only the inside of the stir-fried rice cake but also the outer circumferential surface of the stir-fried rice cake.

Description

Portable tteokbokki with filling inside {PORTABLE TTEOKBOKKI WHERE FILLING IS FILLED}

The present invention relates to a portable tteokbokki filled with a filling therein.

In general, tteokbokki is a food that can be easily eaten as a snack, but since it must be cooked by adding sauce to the tteok, the cooking process is cumbersome and can only be eaten at designated places. That is, the tteokbokki cannot be eaten simply or while being carried on a portable basis.

KR 10-2022890 B

The present invention is to provide a portable tteokbokki that can be simply eaten anywhere.

In order to achieve the above object, tteokbokki according to an embodiment of the present invention is rice cake; and fillers. Here, a first space and at least one second space intersecting the first space are formed inside the rice cake, the filling is filled in the first space and the second space, and in a state in which the tteokbokki is packed The filling maintains a solid or semi-liquid state, and when the packaging of the tteokbokki is released or a specific heat is applied to the tteokbokki, the filling melts and the filling covers not only the inside of the tteokbokki but also the outer circumferential surface.

Tteokbokki according to another embodiment of the present invention is a rice cake having a first space and a second space separated from each other therein; and a first filler filled in the first space and a second filler filled in the second space. Here, the first filler and the second filler are made of different components.

Portable tteokbokki according to the present invention is filled with a filling (sauce) inside, so it can be easily eaten anywhere without a special cooking process, and can always maintain a uniform taste.

In addition, the tteokbokki can implement various tastes depending on the fillings to be filled.

1 is a view showing tteokbokki according to an embodiment of the present invention.
2 is a view showing tteokbokki according to another embodiment of the present invention.
3 is a view showing tteokbokki according to another embodiment of the present invention.

Singular expressions used herein include plural expressions unless the context clearly dictates otherwise. In this specification, terms such as "consisting of" or "comprising" should not be construed as necessarily including all of the various components or steps described in the specification, and some of the components or some of the steps It should be construed that it may not be included, or may further include additional components or steps. In addition, terms such as "...unit" and "module" described in the specification mean a unit that processes at least one function or operation, which may be implemented as hardware or software or a combination of hardware and software. .

The present invention relates to tteokbokki filled with a filling, which does not need to be cooked in a frying pan or the like.

To make conventional tteokbokki, tteok and sauce were prepared separately, and tteok was added to the sauce before cooking. As a result, there is a need to cook in a restaurant or at home. In addition, the taste of tteokbokki may vary depending on the person who cooks, the ratio of rice cake to sauce, and cooking time.

On the other hand, since the tteokbokki of the present invention includes a filling (eg, tteokbokki sauce) inside the tteok, it can be simply eaten without the need for separate cooking. Therefore, the tteokbokki can be sold at convenience stores, rest areas, etc., and consumers can easily purchase and eat it at convenience stores. In addition, the tteokbokki can maintain a consistent taste regardless of the person who cooks it or the cooking time.

According to one embodiment, the filling contained in the rice cake is not absorbed into the rice cake in a solid or semi-solid state in the packaging state and does not spread, but the filling is melted under certain conditions and the filling can be absorbed into the rice cake. That is, the filling may spread and permeate from the inside of the rice cake to the outside. In existing tteokbokki, it is difficult to achieve a sufficiently deep taste because the sauce is mainly applied only to the outer circumferential surface of the tteok.

Here, the specific condition may include a case in which the tteokbokki is unpacked, a case in which heat of a certain temperature or higher is applied to the tteokbokki, or a case in which the tteokbokki is heated by a microwave oven. For example, the filling exists in a solid or semi-solid state before putting the tteokbokki in the mouth, and when the tteokbokki is put in the mouth, the filling is melted by the heat in the mouth and permeates the rice cake.

Alternatively, when the tteokbokki is packaged, the filling exists in a solid or semi-solid state, but when the tteokbokki is unwrapped, the filling may be slowly absorbed into the tteok. As a result, the buyer can easily enjoy the tteokbokki without turning the tteokbokki in a microwave oven.

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

1 is a view showing tteokbokki according to an embodiment of the present invention, FIG. 2 is a view showing tteokbokki according to another embodiment of the present invention, and FIG. 3 is a tteokbokki according to another embodiment of the present invention. It is an illustrated drawing.

Referring to FIG. 1, the tteokbokki of this embodiment may include a rice cake 100 and a filling 102 filled inside the rice cake 100. Here, the filling 102 may be a sauce for general tteokbokki.

According to one embodiment, the tteokbokki is a portable tteokbokki and may be packaged by a packaging material 120 as shown in the left drawing of FIG. That is, it may be possible to eat the tteokbokki by opening the packaging material 120 .

The rice cake 100 may be rice cake for tteokbokki, for example, bar rice cake.

According to one embodiment, the rice cake 100 may be a rice cake in which a sweet or salty ingredient (such as sugar or salt) is added to bar rice cake. These ingredients can suck water from bacteria to kill bacteria to provide a sterilizing effect to the rice cake 100, and when the filling 102 is melted, it can be mixed with the filling 102 to create various tastes of tteokbokki.

In addition, even if the sum of the sweet or salty components included in the rice cake 100 and the components of the filling 102 is the same, the ratio of the components included in the rice cake 100 and the components of the filling 102 Taste may vary. For example, assuming that the sum of the sweet component of the rice cake 100 and the sweet component of the filling 102 is 100, the sweet component of the rice cake 100 is 60% and the sweet component of the filling 102 is 40% The taste of the tteokbokki may be different when the sweetness component of the rice cake 100 is 40% and the sweetness component of the filling 102 accounts for 60%. When the sweetness component of the rice cake 100 is greater, the consumer can feel the sweetness for a longer time, whereas when the sweetness component of the filling 102 is greater, the consumer can feel the sweetness more intensely.

According to another embodiment, the rice cake 100 may be produced by mixing sugar or starch syrup in a dough made of, for example, 70% glutinous rice, 20% glutinous rice, and 10% flour or starch. Here, by using the rice cake feeling (stickiness) of the rice itself and the structural power (hardness) of flour, and mixing a small amount of glutinous rice, it can be made advantageous for storage, distribution, intake, etc. by maximizing the role of the acidity regulator along with softness. On the other hand, the ingredient ratio of the spicy rice, the glutinous rice and the flour or the starch may be varied.

According to another embodiment, since sticking or sagging may occur during the distribution process of the rice cake 100, the filling 102 may be filled with the rice cake 100 slightly toasted in oil.

The filling 102 is, for example, a sauce for tteokbokki, and may additionally include gelatin or agar in a general tteokbokki sauce. This gelatin or agar serves to keep the filling 102 solid or semi-solid inside the rice cake 100, and can prevent moisture in the filling 102 from being absorbed into the rice cake 100.

For example, the filling 102 may include gochujang, sugar, glucose, cheese flavor powder, salt, and agar. For example, the filler 102 includes 59 parts by weight to 68 parts by weight of red pepper paste, 10 parts by weight to 20 parts by weight of sugar, 10 parts by weight to 20 parts by weight of glucose, 3 parts by weight to 5 parts by weight of cheese flavor powder in a total of 100 parts by weight. Part, 1 part by weight to 3 parts by weight of salt and 1 part by weight to 2 parts by weight of agar may be included.

Of course, if sugar or salt is included in the rice cake 100, the composition ratio of the filling 102 may be adjusted in consideration of this.

In addition, considering the taste of modern people, the filling 102 may be 20 parts by weight to 30 parts by weight with respect to 100 parts by weight of rice powder of the rice cake 100 for tteokbokki.

The red pepper paste plays a role in giving out the color for stimulating the taste and appetite unique to tteokbokki, and the amount used may be 59 parts by weight to 68 parts by weight in 100 parts by weight of the filling. If the mixing amount of the red pepper paste is less than 59 parts by weight, the unique spicy taste of tteokbokki may not be sufficiently produced, and if the mixing amount of the red pepper paste exceeds 68 parts by weight, the amount of red pepper paste is large, so that the spicy taste of the tteokbokki becomes too strong. There is a risk of spoiling the taste of

The sugar serves to give the sweet taste of tteokbokki, and the amount used may be 10 parts by weight to 20 parts by weight in 100 parts by weight of the filling. If the mixing amount of sugar is less than 10 parts by weight, there is a risk that the sweetness of tteokbokki may not be properly produced due to insufficient mixing amount of sugar, and if the mixing amount of sugar exceeds 20 parts by weight, the sweetness of tteokbokki is too strong There is a risk that the unique taste of tteokbokki will be lost.

The glucose serves to prevent deterioration of the filler 102, and its amount may be 10 parts by weight to 20 parts by weight based on 100 parts by weight of the filler. When the mixed amount of glucose is less than 10 parts by weight, there is a risk that the filler 102 may deteriorate due to insufficient mixing amount of glucose, and when the mixed amount of glucose exceeds 20 parts by weight, the quality of the filler 102 is deteriorated compared to the mixed amount of glucose. may no longer increase the effect of preventing

The cheese flavor powder serves to improve the taste of tteokbokki by dispersing the cheese-specific fragrance in the filling 102, and the amount used may be 3 to 5 parts by weight in 100 parts by weight of the filling. When the mixed amount of the cheese flavor powder is less than 3 parts by weight, the cheese flavor dispersed in the filler 102 is weakened and there is a risk that the unique taste of tteokbokki may not be obtained, and when the mixed amount of the cheese flavor powder exceeds 5 parts by weight, the filler ( 102), there is a concern that the unique taste of tteokbokki to be expressed may not be obtained because the cheese flavor is too strong.

The salt serves to give the salty taste of the filler 102, and the amount used may be 1 part to 3 parts by weight based on 100 parts by weight of the filler. When the mixing amount of the salt is less than 1 part by weight, the taste of the filler 102 is bland and there is a risk of loss of taste, and when the mixing amount of the salt exceeds 3 parts by weight, the taste of the filling 102 becomes salty, and the filling ( 102) may lose its taste.

According to another embodiment, the filling 102 may further include tapioca starch. The tapioca starch is a vegetable starch obtained from the root of cassava, a perennial plant, and has excellent viscosity, so that it can maintain the viscosity of tteokbokki during long-term distribution.

According to another embodiment, creamed vegetable processed butter may be added to the general tteokbokki sauce to compensate for the possibility of moisture deterioration and dripping of the general sauce without adding gelatin or agar to the general tteokbokki sauce. Here, the processed butter can maximize the melting point on the tongue to save the texture of the sauce and improve the flavor.

When such oils and fats are used, it is possible to prevent the texture of the rice cakes responsible for the outer skin from being damaged due to the movement of water by osmotic pressure during the distribution and storage process, that is, the distribution and storage are easy.

Of course, the components or component ratios of the filler 102 are not limited to the above and may be variously modified. In addition, the filling 102 may be made of a material other than the sauce for tteokbokki.

In addition, only the components of the filling 102 were examined above, but when the sweet or salty components are included in the rice cake 100, the sweet or salty components may be reduced in the filling 102.

Looking at the structure of the tteokbokki in detail, a first space 110 is formed in the longitudinal direction at the center of the rice cake 100, and a plurality of second spaces 110 are formed in a direction crossing the first space 110, preferably in a vertical direction. Spaces 102 may be formed. Here, the second space 102 may extend from the first space 110 to the surface or near the surface of the rice cake 100. This is to ensure that the filling 102 is buried up to the outer circumferential surface of the rice cake 100 when the filling 102 is melted. As a result, the filling 102 can cover both the inner and outer circumferential surfaces of the rice cake 100, so consumers can feel the deep taste of tteokbokki for a long enough time.

According to another embodiment, small grooves may be additionally formed inside the rice cake 100, and the molten filling 102 may better permeate the rice cake 100 by the grooves.

According to another embodiment, as shown in FIG. 2 , the filler material 102 may have a granular shape, and the granular filler material 102 may fill the spaces 110 and 112 . At this time, the size of the filler 102 is not limited.

According to another embodiment, as shown in FIG. 3, a plurality of mutually separated spaces 300 and 302 are formed inside the rice cake 100, and the filling 310 or 312 in each space 300 and 302 ) can be filled. At this time, the filler 310 filled in the first space 300 and the filler 312 filled in the second space 302 may be different sources. In this case, the consumer can feel two or more kinds of taste while eating the tteokbokki, and can feel another taste in the part where the fillings 310 and 312 are melted and mixed.

In addition, the melting points of the fillings 310 and 312 may be different, so the consumer may experience different tastes over time.

The embodiments of the present invention described above have been disclosed for illustrative purposes, and those skilled in the art having ordinary knowledge of the present invention will be able to make various modifications, changes, and additions within the spirit and scope of the present invention, and such modifications, changes, and additions will be considered to fall within the scope of the following claims.

100: rice cake 102: filling
110, 112, 300, 302: space
310: first filling 312: second filling

Claims (13)

For tteokbokki,
rice cake; and
including fillers,
A first space and at least one second space intersecting the first space are formed inside the rice cake, and the filling is filled in the first space and the second space,
In the state in which the tteokbokki is packed, the filling maintains a solid or semi-liquid state, and when the packaging of the tteokbokki is released or a specific heat is applied to the tteokbokki, the filling is melted so that the filling covers not only the inside of the tteokbokki but also the outer circumferential surface of the tteokbokki. Tteokbokki characterized by being asked. The method of claim 1, wherein the filling is tteokbokki sauce,
Tteokbokki, characterized in that when the tteokbokki enters the mouth, the filling is melted by the heat in the mouth and permeates into the tteok. The tteokbokki according to claim 1, wherein the filling, in addition to the tteokbokki sauce, further comprises gelatin or agar that can prevent moisture from being absorbed into the tteok. The method of claim 1, wherein the rice cake contains a sweet component or a salty component, and the filling also includes a sweet component or a salty component,
The sweet or salty components are combined to determine the sweet or salty taste of the tteokbokki, and even if the sum of the sweet or salty components contained in the rice cake and the sweet or salty component of the filling is the same, Tteokbokki, characterized in that the taste of the tteokbokki varies according to the ratio of the sweet or salty component and the sweet or salty component of the filling. The method of claim 1, wherein the first space is formed in the longitudinal direction of the rice cake, and a plurality of second spaces extend in a direction perpendicular to the first space from the first space to the outer circumferential surface of the rice cake Tteokbokki is a special feature. The tteokbokki according to claim 1, wherein the filling is grains. The tteokbokki according to claim 1, wherein, as the filling, vegetable processed butter in which moisture is creamed is additionally used in the tteokbokki sauce. The tteokbokki according to claim 1, wherein the tteok is prepared by adding sugar or starch syrup to a dough made of spicy rice, glutinous rice, and flour or starch. The tteokbokki according to claim 1, wherein the tteok is a tteok baked in oil. Rice cake having a first space and a second space separated from each other therein; and
Including a first filler filled in the first space and a second filler filled in the second space,
Tteokbokki, characterized in that the first filling and the second filling are made of different ingredients. 11. The method of claim 10, wherein the fillings maintain a solid or semi-liquid state while the tteokbokki is packed, and when the tteokbokki is unpacked or a specific heat is applied to the tteokbokki, the fillings are melted so that the fillings form the tteok. Tteokbokki, characterized in that buried from the inside to the outer circumferential surface of the rice cake. The tteokbokki according to claim 10, wherein the fillings, in addition to the tteokbokki sauce, further include gelatin or agar that can prevent moisture from being absorbed into the tteokbokki while the tteokbokki is packed. 11. The method of claim 10, wherein the rice cake contains a sweet component or a salty component, and at least one of the fillings includes a sweet component or a salty component,
The sweetness or saltiness of the tteokbokki is determined by combining the sweet components or the salty components, and even if the sum of the sweet or salty components included in the rice cake and the sweet or salty components of the filling is the same, the rice cake contains Tteokbokki, characterized in that the taste of the tteokbokki varies according to the ratio of the sweet or salty component and the sweet or salty component of the filling.

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