KR20230114615A - Chicken tteokbokki and its manufacturing method - Google Patents
Chicken tteokbokki and its manufacturing method Download PDFInfo
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- KR20230114615A KR20230114615A KR1020220010996A KR20220010996A KR20230114615A KR 20230114615 A KR20230114615 A KR 20230114615A KR 1020220010996 A KR1020220010996 A KR 1020220010996A KR 20220010996 A KR20220010996 A KR 20220010996A KR 20230114615 A KR20230114615 A KR 20230114615A
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- tteokbokki
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 29
- 235000009566 rice Nutrition 0.000 claims abstract description 29
- 239000000654 additive Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 240000007594 Oryza sativa Species 0.000 claims 2
- 241000209094 Oryza Species 0.000 abstract description 27
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000007599 discharging Methods 0.000 abstract description 2
- 230000008676 import Effects 0.000 abstract description 2
- 235000019639 meaty taste Nutrition 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013923 monosodium glutamate Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 47
- 239000004615 ingredient Substances 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 5
- 210000000988 bone and bone Anatomy 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 235000019631 acid taste sensations Nutrition 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020989 red meat Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 닭떡볶이에 관한 것으로, 더욱 상세하게는 닭과 떡 및 양념첨가물을 혼합, 제조하여 닭고기 특유의육질맛과 쫄깃쫄깃한 떡맛을 동시에 음미할 수 있도록 한 닭떡볶이 제조방법에 관한 것이다.The present invention relates to chicken tteokbokki, and more particularly, to a method for producing chicken tteokbokki by mixing and manufacturing chicken, rice cakes, and seasoning additives so that the chicken's unique meaty taste and chewy tteok taste can be savored at the same time.
일반적으로 닭고기의 성분은 쇠고기보다 단백질이 많고, 지방질을 가지며, 비타민 2가B 많다. 그외에 칼슘, 인,비타민 A40, 비타민 B1 등을 함유하고 글루탐산을 함유하고 있기 때문에 맛있고, 여기에 여러가지 아미노산과핵산맛 성분이 들어있어 강하면서도 산뜻한 맛을 낸다.In general, chicken components have more protein, fat, and more B vitamins than beef. In addition, it contains calcium, phosphorus, vitamin A40, vitamin B1, etc., and is delicious because it contains glutamic acid, and contains various amino acids and nucleic acid taste ingredients, giving it a strong yet refreshing taste.
이러한 닭고기는 연하고 맛이 풍미하며, 조리하고 쉽고 영양가도 높아 국내뿐만아니라 세계적으로 폭넓게 사용되고 있으나 가정 또는 기타 야외에서 간편하게 취식할 수 있는 가공품으로는 삼계탕 등의 일부품목에 한정되어 사용되고 있다.These chickens are soft, flavorful, easy to cook, and have high nutritional value, and are widely used domestically and internationally.
한편, 종래에는 닭고기는 단지 가공하여 삼게탕 또는 치킨용 등으로만 사용되고, 닭고기와 다른 식품과의 연계활용도가 낮았다.On the other hand, in the past, chicken was only processed and used only for samgaetang or chicken, and the linkage between chicken and other foods was low.
따라서, 본 발명은 상기와 같은 문제점을 해결하기 위하여 창출된 것으로, 닭의 맛있는 부위와 떡 및 양념 첨가물을 혼합하여 제조함으로써 쫄깃쫄깃한 떡의 맛을 음미하면서 동시에 닭고기 특유의 육질 맛을 느낄 수 있도록 한 닭떡볶이 제조방법을 제공하는데 그 목적이 있다.Therefore, the present invention was created to solve the above problems, by mixing delicious parts of chicken with rice cakes and seasoning additives, so that you can enjoy the taste of chewy rice cakes and at the same time feel the unique meat taste of chicken The purpose is to provide a method for manufacturing chicken tteokbokki.
따라서, 본 발명은 상기와 같은 문제점을 해결하기 위하여 창출된 것으로, 닭의 맛있는 부위와 떡 및 양념 첨가물을 혼합하여 제조함으로써 쫄깃쫄깃한 떡의 맛을 음미하면서 동시에 닭고기 특유의 육질 맛을 느낄 수 있도록 한 닭떡볶이 제조방법을 제공하는데 그 목적이 있다.Therefore, the present invention was created to solve the above problems, by mixing delicious parts of chicken with rice cakes and seasoning additives, so that you can enjoy the taste of chewy rice cakes and at the same time feel the unique meat taste of chicken The purpose is to provide a method for manufacturing chicken tteokbokki.
이상에서 설명한 바와같이 본 발명은, 값싼 닭고기와 쫄깃쫄깃한 떡을 이용함으로써 소비자에게 부담을 주지 않으면서 맛있는 음식을 공급할 수 있고, 닭고기 각각의 부위에 따라 특유의 육질맛을 낼 수 있으므로 소비자의다양한 기호를 만족시킬 수 있다.As described above, the present invention can supply delicious food without burdening consumers by using cheap chicken and chewy rice cakes, and can produce a unique meat taste according to each part of chicken, so that various tastes of consumers can satisfy
또한, 쌀수입 개방에 따른 국내쌀의 잉여분을 떡의 대체재로 사용할 수 있고, 국내닭을 대체재로 활용할 수 있다.In addition, the surplus of domestic rice following the opening of rice imports can be used as a substitute for rice cake, and domestic chicken can be used as a substitute.
도 1 은 본 발명에 적용되는 닭떡볶이 제조방법의 흐름도.
도 2 는 본 발명에 적용되는 닭떡볶이 제조방법의 상세 흐름도.1 is a flow chart of a method for manufacturing chicken tteokbokki applied to the present invention.
2 is a detailed flow chart of a method for manufacturing chicken tteokbokki applied to the present invention.
본 발명에 적용되는 닭떡볶이 제조방법은,The method for manufacturing chicken tteokbokki applied to the present invention is,
닭을 가공하여 사용하고자 하는 닭 부위를 투입기에 넣는 과정과, 떡과 첨가물인 마늘, 생강, 양파, 다시다, 소금을 다른 투입기에 넣고 배합하는 과정과, 투입기에 넣은 닭 부위와 다른 투입기에 넣은 떡과 첨가물의배합물을 각각의 투입기를 통해 배출하여 닭 부위와 배합물을 혼합하여 제조한다. The process of processing chicken and putting the chicken parts to be used into an inserter, the process of putting rice cakes and additives, garlic, ginger, onion, dashida, and salt into another inserter and mixing them, and the chicken parts put into an inserter and rice cakes put into another inserter It is prepared by mixing the mixture with the chicken parts by discharging the mixture of additives and additives through each injector.
닭떡볶이는 닭 55∼65중량%, 떡 25∼30중량%, 첨가물 5∼15중량%로 이루어진다. 첨가물은 마늘 3.5∼4.5중량%, 생강 1.0∼2.0중량%, 양파 1.5∼2.5중량%, 다시다 0.5∼1.0중량%. 소금 1.5∼2.5중량%로 이루어진다. Chicken Tteokbokki consists of 55 to 65% by weight of chicken, 25 to 30% by weight of rice cake, and 5 to 15% by weight of additives. Additives are 3.5 to 4.5% by weight of garlic, 1.0 to 2.0% by weight of ginger, 1.5 to 2.5% by weight of onion, and 0.5 to 1.0% by weight of dashi. It consists of 1.5 to 2.5% by weight of salt.
[실시예] [Example]
본 발명에 적용되는 닭떡볶이는 다음과 같은 공정으로 이루어진다. Chicken tteokbokki applied to the present invention consists of the following steps.
1. 닭을 부위별로 가공하는 닭가공 공정(S10). 1. Chicken processing process (S10) of processing chicken parts.
2. 닭, 떡 및 첨가물을 투입하는 투입공정(S20), 2. Inputting process of adding chicken, rice cakes and additives (S20),
3. 떡 및 첨가물을 배합하는 배합공정(S30), 3. Mixing process of mixing rice cakes and additives (S30),
4. 닭 부위와 배합물을 혼합하는 혼합공정(S40), 4. Mixing process of mixing chicken parts and mixture (S40),
본 발명에 적용되는 닭떡볶이의 세부 공정은 다음과 같다. The detailed process of chicken tteokbokki applied to the present invention is as follows.
1. 닭을 가공하여 목뼈, 날개뼈, 닭발 등의 맛있는 부위를 분리하여 제1투입기에 투입한다(S20∼S21). 1. Process the chicken and separate delicious parts such as neck bones, wing bones, and chicken feet, and put them into the first inserter (S20 to S21).
2. 떡과 마늘, 생강, 양파, 다시다, 소금 등의 첨가물을 제2투입기에 넣고 배합한다(S22∼S23). 2. Add ingredients such as rice cake, garlic, ginger, onion, dashi, and salt into the second dispenser and mix (S22 to S23).
3. 제1투입기에 투입된 닭 부위와 제2투입기의 떡과 첨가물의 배합성분을 각각 제1투입기 및 제2투입기를 통해배출하여 제1투입기의 닭 부위와 제2투입기의 배합성분을 혼합하여 닭떡볶이를 만들게 된다(S24∼S25). 3. The chicken parts put into the first inserter and the ingredients of the rice cake and additives from the second inserter are discharged through the first inserter and the second inserter, respectively, and the chicken parts of the first inserter and the ingredients of the second inserter are mixed to produce chicken Tteokbokki is made (S24 to S25).
닭떡볶이의 성분비율은 닭 60중량%, 떡 30중량%, 첨가물 10중량%의 비율을 가진다. 상기 닭떡볶이의 성분비율은 닭 55∼65중량%, 떡 25∼30중량%, 첨가물 5∼15중량%의 비율을 가지는 것이 바람직하다. The ingredient ratio of chicken tteokbokki has a ratio of 60% by weight of chicken, 30% by weight of rice cake, and 10% by weight of additives. The ingredient ratio of the chicken tteokbokki preferably has a ratio of 55 to 65% by weight of chicken, 25 to 30% by weight of rice cake, and 5 to 15% by weight of additives.
첨가물의 성분비율은 마늘 4중량%, 생강 1.5중량%, 양파 2중량%, 다시다 0.5중량%. 소금 2중량%의 비율을 가진다. The ingredient ratio of the additives is 4% by weight of garlic, 1.5% by weight of ginger, 2% by weight of onion, and 0.5% by weight of red meat. Salt has a proportion of 2% by weight.
상기 첨가물의 성분비율은 마늘 3.5∼4.5중량%, 생강 1.0∼2.0중량%, 양파 1.5∼2.5중량%, 다시다 0.5∼1.0중량%. 소금 1.5∼2.5중량%의 비율을 가지는 것이 바람직하다. The ingredient ratio of the additives is 3.5 to 4.5% by weight of garlic, 1.0 to 2.0% by weight of ginger, 1.5 to 2.5% by weight of onion, and 0.5 to 1.0% by weight of dashi. It is preferable to have a ratio of 1.5 to 2.5% by weight of salt.
실시예의 성분중 상기 닭과 떡볶이 이외에, 상기 첨가물은 필요에 따라 더 부가될 수도 있다. 또한, 닭의 목뼈,날개뼈, 닭발 외에도 닭의 다른 부위도 떡과 혼합하여 닭떡볶이를 제조할 수 있다. 본 발명은 상기한 실시예에 한정되지 아니하며, 본 발명의 요지를 벗어나지 않는 범위내에서 통상의 지식을 가진자가 용도에 따라 다양한 변형과 수정을 하는 것이 가능함을 밝혀둔다. In addition to the chicken and tteokbokki among the ingredients of the embodiment, the additives may be further added as needed. In addition, in addition to the neck bones, wing bones, and chicken feet of the chicken, other parts of the chicken can also be mixed with rice cake to prepare chicken tteokbokki. It is to be noted that the present invention is not limited to the above-described embodiments, and various modifications and variations can be made by those skilled in the art within the scope of the present invention without departing from the gist of the present invention.
Claims (1)
떡과 첨가물인 마늘, 생강, 양파, 다시다, 소금을 다른 투입기에 넣고 배합하는 과정과,
투입기에 넣은 닭 부위와 다른 투입기에 넣은 떡과 첨가물의 배합물을 각각의 투입기를 통해 배출하여 닭 부위와 배합물을 혼합하여 제조하는 것을 특징으로 하는 닭떡볶이 제조방법.
The process of processing the chicken and putting the chicken part to be used into the inserter;
The process of mixing rice cakes and additives such as garlic, ginger, onion, dashi, and salt into another inserter,
A method for producing chicken tteokbokki, characterized in that the mixture of the chicken parts put in the inserter and the rice cake and additives put in the other inserter is discharged through each inserter and mixed with the chicken parts and the mixture.
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