KR20240003132A - Manufacture of Rice cake soup using Apple - Google Patents

Abstract

The method for producing rice cake soup using apples according to the present invention includes a first step of producing apple powder by crushing and drying low-temperature-ripened apples; A second step of producing garlic powder by crushing and drying low-temperature-aged garlic; A third step of grinding and rolling roasted non-glutinous rice to produce rice powder; A fourth step of preparing a mixed powder by mixing the apple powder, garlic powder, and rice powder; A fifth step of kneading and steaming the mixed powder to produce dough; A sixth step of extruding the dough to produce rice cake; The seventh step of producing rice cake soup by maturing the rice cake at low temperature and cutting it at an angle; Step 8 of preparing tteokguk sauce by mixing one or more of lotus root, garlic, bonito, green onion, cabbage, soybean, shiitake mushroom, onion, dried pollack, tuna, clam, kelp, burdock, anchovy, and purified water; A ninth step of producing rice tteokguk using the tteokguk rice cake and tteokguk sauce; and in the fourth step, mixing 8 to 10 parts by weight of apple powder and 2 to 3 parts by weight of garlic powder with respect to 100 parts by weight of rice powder. It is characterized by:
In addition, in the first step, low-temperature ripening is performed at 1 to 4 ℃ for 5 to 7 days, and apple powder is made by grinding low-temperature-ripened apples to a size of 80 to 100 mesh and grinding them to 12 to 15 mesh at a temperature of 55 to 60 ℃. It is characterized by being manufactured by drying for a period of time.
Additionally, in the fifth step, the dough is prepared by kneading 25 to 30 parts by weight of water and 10 to 15 parts by weight of apple juice based on 100 parts by weight of the mixed powder.
In addition, the tteokguk sauce in the eighth step is 2 to 3 parts by weight of lotus root, 5 to 7 parts by weight of garlic, 10 to 12 parts by weight of bonito, 10 to 12 parts by weight of green onion, and 15 to 20 parts by weight of cabbage, based on 100 parts by weight of purified water. 5 to 7 parts by weight of soybeans, 10 to 12 parts by weight of shiitake mushrooms, 15 to 20 parts by weight of onions, 10 to 12 parts by weight of pollack, 2 to 3 parts by weight of tuna, 5 to 7 parts by weight of clams, 5 to 7 parts by weight of kelp. It is characterized in that it is manufactured by mixing 5 to 7 parts by weight of burdock and 5 to 7 parts by weight of anchovies.
In addition, in the 9th step, rice tteokguk is characterized in that 40 to 50 parts by weight of tteokguk rice cake and 10 to 15 parts by weight of tteokguk sauce are added to 100 parts by weight of boiling water and boiled for 2 minutes.

Description

{Manufacture of Rice cake soup using Apple}

The present invention relates to a method of manufacturing rice cake soup using apples, and more specifically, to a method of manufacturing rice cake soup using apples that contains the useful components of apples and can be easily cooked and eaten.

Tteokguk, our traditional food, not only fits the sentiments of our people better than ramen, but also has the advantage of being easy to digest and can be cooked deliciously without adding various harmful food additives. The rice cake used in tteokguk is made by boiling thinly sliced rice cakes in soup. This kind of rice cake for tteokguk is made from rice and hardens easily at room temperature, so it must be boiled for a long time until it becomes soft and good to chew in hot soup, so it can be eaten immediately. It has the disadvantage of not being able to be cooked and eaten easily and conveniently. Accordingly, various methods for producing instant rice cake soup are being developed so that the rice cake soup can be easily boiled and eaten in a shorter time.

Apple is the fruit of the apple tree, a perennial plant belonging to the Malus genus of the Rosaceae family. It is an alkaline fruit that contains relatively little protein and fat and is high in vitamin A, vitamin C, and mineral salts.

Apple plant fiber contains beneficial fibers such as pectin, which lowers blood cholesterol and blood sugar levels, and cellulose, lignin, and hemicellulose, which facilitate stool movement. The dietary fiber contained in apples removes bad cholesterol and excretes sodium, suppressing the rise in blood pressure and preventing arteriosclerosis, diabetes, and hyperlipidemia.

If there is a lot of dietary fiber in the intestines, it improves the intestinal flora, prevents constipation and improves immune function, and increases fatty acids, which prevents colon cancer and helps produce anti-cancer substances.

The red skin of apples contains polyphenol-based antioxidants such as anthocyanin, so eating apples with the skin suppresses free radicals and helps prevent aging, relieve fatigue, and beautify the skin.

In this way, apples are not only effective in lowering blood pressure, preventing arteriosclerosis, preventing diabetes, antioxidant activity, anti-cancer activity due to dietary fiber, preventing obesity, and improving immune function, but are also good for preventing skin aging, skin care, and fatigue recovery.

Currently, apples are mostly consumed as fresh fruits, and due to changes in consumption patterns such as increased consumption of imported fruits such as oranges and kiwis and avoidance of peeled fruits, apple consumption per person increased and decreased depending on changes in production from a level of 14 kg in the mid-1990s. Recently, it has decreased to around 10kg.

Apple juice and beverages account for most of the processed products using apples, and other than apple juice, apple jam, and apple cider vinegar, there are few products that are widely used by consumers. Recently, consumers prefer fruits that can be easily peeled and eaten as is. As a trend, the consumption of these fruits is increasing, while the consumption of peeled fruits such as apples is decreasing due to the inconvenience of removing the peel. Therefore, various products that can expand apple consumption by improving the usability of apples are needed. Development is urgent.

Korean Patent No. 10-0923119

The present invention was developed to solve the above problems, and its purpose is to provide rice cake soup using apples that contains the useful components of apples and can be easily cooked and eaten.

The technical problems to be solved by the invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

In order to achieve the above-described object, the method of manufacturing rice cake soup using apples according to the present invention includes a first step of grinding low-temperature-ripened apples and drying them to produce apple powder; A second step of producing garlic powder by crushing and drying low-temperature-aged garlic; A third step of grinding and rolling roasted non-glutinous rice to produce rice powder; A fourth step of preparing a mixed powder by mixing the apple powder, garlic powder, and rice powder; A fifth step of kneading and steaming the mixed powder to produce dough; A sixth step of extruding the dough to produce rice cake; The seventh step of producing rice cake soup by maturing the rice cake at low temperature and cutting it at an angle; Step 8 of preparing tteokguk sauce by mixing one or more of lotus root, garlic, bonito, green onion, cabbage, soybean, shiitake mushroom, onion, dried pollack, tuna, clam, kelp, burdock, anchovy, and purified water; A ninth step of producing rice tteokguk using the tteokguk rice cake and tteokguk sauce; and in the fourth step, mixing 8 to 10 parts by weight of apple powder and 2 to 3 parts by weight of garlic powder with respect to 100 parts by weight of rice powder. It is characterized by:

In addition, in the first step, low-temperature ripening is performed at 1 to 4 ℃ for 5 to 7 days, and apple powder is made by grinding low-temperature-ripened apples to a size of 80 to 100 mesh and grinding them to 12 to 15 mesh at a temperature of 55 to 60 ℃. It is characterized by being manufactured by drying for a period of time.

Additionally, in the fifth step, the dough is prepared by kneading 25 to 30 parts by weight of water and 10 to 15 parts by weight of apple juice based on 100 parts by weight of the mixed powder.

In addition, the tteokguk sauce in the eighth step is 2 to 3 parts by weight of lotus root, 5 to 7 parts by weight of garlic, 10 to 12 parts by weight of bonito, 10 to 12 parts by weight of green onion, and 15 to 20 parts by weight of cabbage, based on 100 parts by weight of purified water. 5 to 7 parts by weight of soybeans, 10 to 12 parts by weight of shiitake mushrooms, 15 to 20 parts by weight of onions, 10 to 12 parts by weight of pollack, 2 to 3 parts by weight of tuna, 5 to 7 parts by weight of clams, 5 to 7 parts by weight of kelp. It is characterized in that it is manufactured by mixing 5 to 7 parts by weight of burdock and 5 to 7 parts by weight of anchovies.

In addition, in the 9th step, rice tteokguk is characterized in that 40 to 50 parts by weight of tteokguk rice cake and 10 to 15 parts by weight of tteokguk sauce are added to 100 parts by weight of boiling water and boiled for 2 minutes.

As a means of solving the above problem, the method of manufacturing rice cake soup using apples according to the present invention has the effect that anyone, regardless of gender or age, can easily enjoy it by containing the useful components of apples and allowing them to be easily cooked and eaten.

Figure 1 is a flow chart showing the method of manufacturing rice cake soup using apples of the present invention.

Specific details, including the problem to be solved by the present invention, the means for solving the problem, and the effect of the invention, are included in the embodiment and drawings described below. The advantages and features of the present invention and methods for achieving them will become clear by referring to an embodiment described in detail below along with the accompanying drawings.

In the following, the method for manufacturing rice cake soup using the apples presented above will be described in detail using drawings.

<How to make rice cake soup using apples>

The method for producing rice cake soup using apples according to the present invention includes a first step (S1) of producing apple powder by crushing and drying low-temperature-ripened apples, and pulverizing and drying low-temperature-ripened garlic to produce garlic powder. The second step (S2), the third step (S3) of grinding and rolling the roasted non-glutinous rice to produce rice powder, and the fourth step (S4) of mixing the apple powder, garlic powder, and rice powder to produce mixed powder. , the fifth step (S5) of producing the dough by kneading and steaming the mixed powder, the sixth step (S6) of producing the rice cake by extruding the dough, the rice cake is aged at a low temperature, and the rice cake is sliced at an angle to make rice cake soup. 7th stage of manufacturing (S7), prepare tteokguk sauce by mixing one or more of lotus root, garlic, bonito, green onion, cabbage, soybean, shiitake mushroom, onion, dried pollack, tuna, clam, kelp, burdock, anchovy, and purified water. It consists of the 8th step (S8) of making rice cake soup and the 9th step (S9) of making rice tteokguk using the tteokguk rice cake and tteokguk sauce.

In the first step (S1), apple powder is prepared by crushing and drying low-temperature-ripened apples. Specifically, apples ripened at a low temperature for 5 to 7 days at a temperature of 1 to 4°C are ground to a size of 80 to 100 mesh, and dried at a temperature of 55 to 60°C for 12 to 15 hours to prepare apple powder.

Here, if the low-temperature ripening temperature of the apples is set to less than 1℃, there is a problem that the apples may freeze due to the low temperature, and if the low temperature ripening temperature is set to more than 4℃, the temperature is high and the sugar content decreases or the ripening time becomes longer during ripening. This can be.

In addition, when the apples are aged at a low temperature for less than 5 days, the apples are not sufficiently ripened and the sweetness decreases, and when the apples are aged at a low temperature for more than 7 days, there is a problem in that unnecessary work time is required while the apples are sufficiently ripened.

In addition, when the apples are crushed to a size of less than 80 mesh, the size is small, so there is a problem that the texture is less when making tteokguk rice cake, and when the apples are crushed to a size greater than 100 mesh, there is a problem that the particles are large and can damage the appearance of the tteokguk rice cake.

In addition, when the apple powder is dried at a temperature below 55°C, the drying time increases, and when dried at a temperature above 60°C, powder particles may clump due to rapid drying.

In addition, when the apple powder is dried for less than 12 hours, there is a problem that the apple powder is not sufficiently dried, and when it is dried for more than 15 hours, there is a problem that the working time is increased because it is already completely dried.

In the second step (S2), garlic powder aged at low temperature is crushed and dried to produce garlic powder. Specifically, garlic that has been aged at a low temperature for 7 to 9 days at a temperature of 1 to 4°C is ground to a size of 50 to 60 mesh and dried at a temperature of 55 to 60°C for 12 to 15 hours to prepare garlic powder.

Here, if the low-temperature ripening temperature of the garlic is set to less than 1°C, there is a problem that the garlic may freeze due to the low temperature, and if the low-temperature ripening temperature of the garlic is set to more than 4°C, there may be a problem that the ripening time is prolonged due to the high temperature.

In addition, when the garlic is aged at a low temperature for less than 7 days, there is a problem in that the garlic is not sufficiently ripened and the stinging taste of the garlic is not removed, and when the garlic is aged at a low temperature for more than 9 days, unnecessary work time is required while the garlic is sufficiently aged. There is a problem that arises.

In addition, when garlic is crushed to a size of less than 50 mesh, there is a problem that the taste and aroma of garlic is minimal when making tteokguk rice cake, and when it is crushed to a size greater than 60 mesh, there is a problem that the garlic's unique taste may be strong due to the large particles.

In addition, when garlic powder is dried at a temperature below 55°C, there is a problem that the drying time increases, and when dried at a temperature above 60°C, there is a problem that the powder particles may clump due to rapid drying.

In addition, if the garlic powder is dried for less than 12 hours, there is a problem that the garlic powder is not dried sufficiently, and if it is dried for more than 15 hours, there is a problem that the working time is increased because the garlic powder is already sufficiently dried.

In the third step (S3), roasted non-glutinous rice is pulverized and rolled to produce rice powder. Specifically, non-glutinous rice roasted at a temperature of 100 to 110°C for 10 to 12 minutes is ground to a size of 30 to 40 mesh, and dried at a temperature of 55 to 60°C for 12 to 15 hours to prepare rice powder.

Here, when non-glutinous rice is roasted at a temperature below 100°C, there is a problem that the temperature is low and it takes a long time to fry the non-glutinous rice, and when roasted at a temperature above 110°C, there is a problem that the temperature is high and the non-glutinous rice may burn.

In addition, if the non-glutinous rice is stir-fried for less than 10 minutes, the non-glutinous rice is not sufficiently roasted, resulting in a less savory taste when making tteokguk rice cake. If the non-glutinous rice is stir-fried for more than 12 minutes, there is a problem that the working time is excessively increased because the non-glutinous rice is sufficiently roasted.

In addition, when non-glutinous rice is pulverized to a size of less than 30 mesh, the particles are thin and there is a problem of less chewy texture when making tteokguk rice cake, and when pulverized to a size exceeding 40 mesh, the particles are large and there is a problem of less chewiness when making tteokguk rice cake.

In addition, when drying rice powder at a temperature below 55°C, there is a problem that the drying time increases, and when dried at a temperature above 60°C, there is a problem that the powder particles may clump due to rapid drying.

In addition, if the rice powder is dried for less than 12 hours, there is a problem that the rice powder is not sufficiently dried, and if the rice powder is dried for more than 15 hours, there is a problem that the working time is increased because the rice powder is already sufficiently dried.

In the fourth step (S4), mixed powder is prepared by mixing apple powder, garlic powder, and rice powder. Specifically, the mixed powder is prepared by mixing 8 to 10 parts by weight of apple powder and 2 to 3 parts by weight of garlic powder with respect to 100 parts by weight of rice powder.

Here, when less than 8 parts by weight of apple powder is mixed with 100 parts by weight of rice powder, there is a problem in that the taste and useful components of apple are not sufficiently contained, and when mixed with more than 10 parts by weight, the scent of apple is strong when making tteokguk rice cake. I have a problem.

In addition, if less than 2 parts by weight of garlic powder is mixed with 100 parts by weight of rice powder, there is a problem that almost no useful components of garlic are included, and if mixed in more than 3 parts by weight, the taste of garlic is strong and spoils the overall taste. There are possible problems.

In the fifth step (S5), the mixed powder is kneaded and steamed to prepare the dough. Specifically, kneading the dough with 25 to 30 parts by weight of water and 10 to 15 parts by weight of apple juice based on 100 parts by weight of the mixed powder, placing it in a steamer and steaming for 10 to 12 minutes to prepare the dough.

Here, when kneading less than 25 parts by weight of water per 100 parts by weight of mixed powder, the amount of water is small and there is a problem with the texture of rice cake when making tteokguk rice cake, and when kneading with more than 30 parts by weight, the amount of water is large and the dough does not knead well. There is a problem that does not exist.

In addition, if kneading less than 10 parts by weight of apple juice per 100 parts by weight of the mixed powder, there is a problem of less savory taste when making tteokguk rice cake, and if kneading more than 15 parts by weight, the taste and aroma of apples are strong, lowering the overall preference. There is a problem.

In addition, if the steaming time is less than 10 minutes, there is a problem that the time is not enough and the product is not properly steamed. If the steaming time is more than 12 minutes, the cooking time is increased due to insufficient steaming.

In the sixth step (S6), the dough is extruded to produce rice cake. Specifically, the dough is mortared for 10 to 12 minutes and extruded into rice cakes to produce rice cakes.

Here, if the mortar time is less than 10 minutes, the chewy taste of the rice cake is less when making tteokguk rice cake, and if it is more than 12 minutes, there is a problem that the work is increased because the kneading time is already sufficiently kneaded.

In the seventh step (S7), the rice cake is aged at low temperature and sliced at an angle to make rice cake soup. Specifically, the rice cake is aged at a low temperature for 24 hours at 0 to 4°C, and then sliced at an angle to prepare rice cake soup.

Here, when the low-temperature ripening temperature is set to less than 0℃, there is a problem in that the rice cake hardens rapidly and has less texture, and when it is set above 4℃, there is a problem in that the rice cake hardens too slowly and the working time may be excessively increased.

In addition, if the low-temperature ripening time is less than 24 hours, there is an inconvenience in that the rice cake does not harden sufficiently and the rice cake does not cut well, and if it is longer than 24 hours, there is a problem that the working time increases because the rice cake is already sufficiently matured.

The eighth step (S8) prepares tteokguk sauce by mixing one or more of lotus root, garlic, bonito, green onion, cabbage, soybean, shiitake mushroom, onion, dried pollack, tuna, clam, kelp, burdock, anchovy, and purified water. Specifically, based on 100 parts by weight of purified water, 2 to 3 parts by weight of lotus root, 5 to 7 parts by weight of garlic, 10 to 12 parts by weight of bonito, 10 to 12 parts by weight of green onion, 15 to 20 parts by weight of cabbage, and 5 to 7 parts by weight of soybeans. , 10 to 12 parts by weight of shiitake mushrooms, 15 to 20 parts by weight of onions, 10 to 12 parts by weight of pollack, 2 to 3 parts by weight of tuna, 5 to 7 parts by weight of clams, 5 to 7 parts by weight of kelp, 5 to 7 parts by weight of burdock. and 5 to 7 parts by weight of anchovies and heated at a temperature of 90 to 110°C for 2 to 3 hours to prepare rice cake soup sauce.

Here, if the lotus root is mixed in less than 2 parts by weight per 100 parts by weight of purified water, the efficacy of the lotus root contained in the tteokguk sauce is minimal, and if it is mixed in more than 3 parts by weight, there may be a problem of deteriorating the overall taste of the sauce. there is.

In addition, if less than 5 parts by weight of garlic is mixed with 100 parts by weight of purified water, the overall flavor is not good when making the sauce, and if it is mixed in more than 7 parts by weight, the unique aroma and taste of garlic is felt strongly, which reduces preference. There may be.

In addition, if less than 10 parts by weight of bonito is mixed with 100 parts by weight of purified water, the flavor of bonito is not sufficiently contained, and if it is mixed in more than 12 parts by weight, there is a problem that the sauce may become fishy.

In addition, if less than 10 parts by weight of green onions are mixed with 100 parts by weight of purified water, the useful components and flavor of the green onions are not sufficiently contained, and if more than 12 parts by weight are mixed, the scent of green onions is felt strongly, which may reduce preference. there is.

In addition, if less than 15 parts by weight of cabbage is mixed with 100 parts by weight of purified water, the useful ingredients and flavor of the sauce are not sufficiently contained, and if it is mixed in more than 20 parts by weight, the overall taste is poor.

In addition, if less than 5 parts by weight of soybeans are mixed with 100 parts by weight of purified water, the savory taste of the beans cannot be sufficiently contained, and if it is mixed in more than 7 parts by weight, there is a problem that the sauce may have a dull taste.

In addition, when less than 10 parts by weight of shiitake mushrooms are mixed with 100 parts by weight of purified water, the flavor of the shiitake mushrooms is minimal, and when mixed with more than 12 parts by weight, the overall taste of the sauce may be harmed due to the mushroom's unique flavor. There is.

In addition, if less than 15 parts by weight of onion is mixed with 100 parts by weight of purified water, the useful ingredients and flavor of the onion are not sufficiently contained, and if mixed in more than 20 parts by weight, the unique aroma and sweetness of the onion is felt strongly, which may reduce preference. There is a problem.

In addition, if less than 10 parts by weight of pollack is mixed with 100 parts by weight of purified water, the flavor of pollack is not sufficiently contained, and if it is mixed in more than 12 parts by weight, there is a problem that the sauce may become fishy.

In addition, if less than 2 parts by weight of tuna is mixed with 100 parts by weight of purified water, the flavor of tuna is not sufficiently contained, and if it is mixed in more than 3 parts by weight, there is a problem that the sauce may taste fishy.

In addition, if less than 5 parts by weight of clams are mixed with 100 parts by weight of purified water, there is a problem that the sauce has a less refreshing taste, and if it is mixed in more than 7 parts by weight, there is a problem that the sauce may taste fishy.

In addition, if less than 5 parts by weight of kelp is mixed with 100 parts by weight of purified water, the overall flavor of the sauce is not good, and if it is mixed in more than 7 parts by weight, there is a problem that the overall taste of the sauce may be impaired.

In addition, if less than 5 parts by weight of burdock is mixed with 100 parts by weight of purified water, the efficacy of the burdock contained in the tteokguk sauce is minimal, and if it is mixed in more than 7 parts by weight, there may be a problem of deteriorating the overall taste of the sauce. there is.

In addition, if less than 5 parts by weight of anchovies are mixed with 100 parts by weight of purified water, the flavor of the anchovies is not sufficiently contained, and if mixed in more than 7 parts by weight, there is a problem that the sauce may become fishy.

The ninth step (S9) produces rice cake soup using rice cake soup and rice cake soup. Specifically, rice tteokguk is prepared by adding 40 to 50 parts by weight of tteokguk rice cake and 10 to 15 parts by weight of tteokguk sauce per 100 parts by weight of boiling water and boiling for 2 minutes.

Here, when less than 40 parts by weight of tteokguk rice cake is mixed with 100 parts by weight of boiling water, the amount is too small, and when mixed with more than 50 parts by weight, the amount is too large, which is a problem that the amount of soup becomes small when making tteokguk. There is.

In addition, when less than 10 parts by weight of tteokguk sauce is mixed with 100 parts by weight of boiling water, there is a problem that the tteokguk becomes bland, and when mixed with more than 15 parts by weight, there is a problem that the tteokguk becomes salty.

In addition, if you put tteokguk rice cake and tteokguk sauce in boiling water and boil it for less than 2 minutes, there is a problem that the rice cake does not cook sufficiently, and if you boil it for more than 2 minutes, there is a problem that the rice cake spreads.

Hereinafter, the details of the experiment on the method of manufacturing rice cake soup using apples according to the present invention will be described in detail.

1. Sensory evaluation according to apple powder size

In order to compare the quality characteristics of rice cake soup, a sensory evaluation was conducted after training graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, for this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, color, and overall preference were evaluated with 9 points if very good and 1 point if very bad.

[Comparative Example 1]

In Comparative Example 1, apples were crushed to a size of 20 mesh, and rice cake soup was manufactured based on the above manufacturing method.

[Example 1]

In Example 1, apples were crushed to a size of 40 mesh, and rice cake soup was manufactured based on the above manufacturing method.

[Example 2]

In Example 2, apples were crushed to a size of 60 mesh, and rice cake soup was manufactured based on the above manufacturing method.

[Example 3]

In Example 3, apples were crushed to a size of 80 mesh, and rice cake soup was manufactured based on the above manufacturing method.

[Example 4]

In Example 4, apples were crushed to a size of 100 mesh, and rice cake soup was manufactured based on the above manufacturing method.

[Example 5]

In Example 5, apples were crushed to a size of 120 mesh, and rice cake soup was manufactured based on the above manufacturing method.

division apple powder size taste incense color overall preference Comparative Example 1 20 mesh 7.0 7.5 7.6 7.36 Example 1 40 mesh 7.7 7.6 7.9 7.73 Example 2 60 mesh 7.8 7.9 8.1 7.93 Example 3 80 mesh 8.6 8.5 8.4 8.50 Example 4 100 mesh 8.7 8.6 8.7 8.66 Example 5 120 mesh 7.5 7.8 7.9 7.73

As shown in Table 1 above, when apples are crushed to a size of less than 80 mesh, the size is small and the taste and aroma are less when making rice cake soup, so the overall preference decreases, and if the apples are crushed to a size exceeding 100 mesh, the particles are large and the overall preference decreases. was found to be decreasing.

Therefore, it is most desirable to crush apples to a size of 80 to 100 mesh and prepare rice cake soup using apples based on the above manufacturing method.

2. Sensory evaluation according to the amount of apple powder mixed

In order to compare the quality characteristics of rice cake soup, a sensory evaluation was conducted after training graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, for this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, color, and overall preference were evaluated with 9 points if very good and 1 point if very bad.

[Comparative Example 2]

In Comparative Example 2, rice cake soup was prepared based on the above manufacturing method without mixing apple powder with 100 parts by weight of rice powder.

[Example 6]

In Comparative Example 6, 2 parts by weight of apple powder was mixed with 100 parts by weight of rice powder, and rice cake soup was prepared based on the above manufacturing method.

[Example 7]

In Example 7, 4 parts by weight of apple powder were mixed with 100 parts by weight of rice powder, and rice cake soup was prepared based on the above manufacturing method.

[Example 8]

In Example 8, 6 parts by weight of apple powder was mixed with 100 parts by weight of rice powder, and rice cake soup was prepared based on the above manufacturing method.

[Example 9]

In Example 9, 8 parts by weight of apple powder were mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 10]

In Example 10, 10 parts by weight of apple powder was mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 11]

In Example 11, 12 parts by weight of apple powder was mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

division Apple powder mixture amount taste incense color overall preference Comparative Example 2 - 7.0 7.0 7.0 7.00 Example 6 2 parts by weight 7.0 7.2 7.1 7.10 Example 7 4 parts by weight 7.8 7.7 7.4 7.63 Example 8 6 parts by weight 7.5 7.8 7.7 7.66 Example 9 8 parts by weight 8.6 8.5 8.4 8.50 Example 10 10 parts by weight 8.7 8.6 8.7 8.66 Example 11 12 parts by weight 8.0 7.9 7.8 7.90

As shown in Table 2 above, when less than 8 parts by weight of apple powder is mixed with 100 parts by weight of rice powder, the taste and aroma of apples are minimal and the overall preference is lowered, and when mixed with more than 10 parts by weight, it is excessively mixed. The overall preference decreased.

Therefore, it is most preferable to mix 8 to 10 parts by weight of apple powder with 100 parts by weight of rice powder and prepare rice cake soup using apples based on the above manufacturing method.

3. Sensory evaluation according to the amount of garlic powder mixed

In order to compare the quality characteristics of rice cake soup, a sensory evaluation was conducted after training graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, for this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, color, and overall preference were evaluated with 9 points if very good and 1 point if very bad.

[Comparative Example 3]

In Comparative Example 3, rice cake soup was prepared based on the above manufacturing method without mixing garlic powder with 100 parts by weight of rice powder.

[Example 12]

In Example 12, 1 part by weight of garlic powder was mixed with 100 parts by weight of rice powder, and rice cake soup was prepared based on the above manufacturing method.

[Example 13]

In Example 13, 2 parts by weight of garlic powder was mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 14]

In Example 14, 3 parts by weight of garlic powder was mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 15]

In Example 15, 4 parts by weight of garlic powder was mixed with 100 parts by weight of rice powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 16]

In Example 16, 5 parts by weight of garlic powder was mixed with 100 parts by weight of rice powder, and rice cake soup was prepared based on the above manufacturing method.

division Garlic powder mixing amount taste incense color overall preference Comparative Example 3 - 7.0 7.2 7.1 7.10 Example 12 1 part by weight 7.8 7.7 7.4 7.63 Example 13 2 parts by weight 8.6 8.5 8.4 8.50 Example 14 3 parts by weight 8.7 8.6 8.7 8.66 Example 15 4 parts by weight 8.0 7.9 7.8 7.90 Example 16 5 parts by weight 7.5 7.8 7.7 7.66

As shown in Table 3 above, when less than 2 parts by weight of garlic powder is mixed with 100 parts by weight of rice powder, the taste and aroma of garlic are minimal and the overall preference is lowered, and when mixed with more than 3 parts by weight, it is excessively mixed. The overall preference decreased.

Therefore, it is most desirable to mix 2 to 3 parts by weight of garlic powder with 100 parts by weight of rice powder and prepare rice cake soup using apples based on the above manufacturing method.

4. Sensory evaluation according to apple juice mixing amount

In order to compare the quality characteristics of rice cake soup, a sensory evaluation was conducted after training graduate students in the Department of Food Engineering, whose suitability as an inspector was recognized, for this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, color, and overall preference were evaluated with 9 points if very good and 1 point if very bad.

[Comparative Example 4]

In Comparative Example 4, rice cake soup was prepared based on the above manufacturing method without mixing apple juice with 100 parts by weight of the mixed powder.

[Example 17]

In Example 17, 5 parts by weight of apple juice was mixed with 100 parts by weight of the mixed powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 18]

In Example 18, 10 parts by weight of apple juice was mixed with 100 parts by weight of the mixed powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 19]

In Example 19, 15 parts by weight of apple juice was mixed with 100 parts by weight of the mixed powder, and rice cake soup was manufactured based on the above manufacturing method.

[Example 20]

In Example 20, 20 parts by weight of apple juice was mixed with 100 parts by weight of the mixed powder, and rice cake soup was manufactured based on the above manufacturing method.

division Apple juice mixture amount taste incense color overall preference Comparative Example 4 - 7.0 7.2 7.1 7.10 Example 17 5 parts by weight 7.8 7.7 7.4 7.63 Example 18 10 parts by weight 8.6 8.5 8.4 8.50 Example 19 15 parts by weight 8.7 8.6 8.7 8.66 Example 20 20 parts by weight 8.0 7.9 7.8 7.90

As shown in Table 4 above, when less than 10 parts by weight of apple juice is mixed per 100 parts by weight of the mixed powder, the overall preference decreases due to less umami, and when kneaded with more than 15 parts by weight, the taste and aroma of apples are strong. There is a problem that overall preference decreases.

Therefore, it is most desirable to mix 10 to 15 parts by weight of apple juice with respect to 100 parts by weight of the mixed powder and prepare rice cake soup using apples based on the above manufacturing method.

As such, a person skilled in the art will understand that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical idea or essential features of the present invention.

Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive, and the scope of the present invention is indicated by the claims described later rather than the detailed description above, and the meaning and scope of the claims and their All changes or modified forms derived from the equivalent concept should be construed as falling within the scope of the present invention.

S1: The first step in manufacturing apple powder
S2: The second step of manufacturing garlic powder
S3: The third step in manufacturing rice powder
S4: 4th step of manufacturing mixed powder
S5: The 5th step of making dough
S6: The 6th step of manufacturing rice cake
S7: The 7th step of making tteokguk rice cake
S8: The 8th step of making tteokguk sauce
S9: The 9th step of making rice cake soup

Claims (5)

A first step of producing apple powder by crushing and drying low-temperature-ripened apples;
A second step of producing garlic powder by crushing and drying low-temperature-aged garlic;
A third step of grinding and rolling roasted non-glutinous rice to produce rice powder;
A fourth step of preparing a mixed powder by mixing the apple powder, garlic powder, and rice powder;
A fifth step of kneading and steaming the mixed powder to produce dough;
A sixth step of extruding the dough to produce rice cake;
The seventh step of producing rice cake soup by maturing the rice cake at low temperature and cutting it at an angle;
Step 8 of preparing tteokguk sauce by mixing one or more of lotus root, garlic, bonito, green onion, cabbage, soybean, shiitake mushroom, onion, dried pollack, tuna, clam, kelp, burdock, anchovy, and purified water;
It includes a 9th step of manufacturing rice tteokguk using the tteokguk rice cake and tteokguk sauce,
A method of producing rice cake soup using apples, characterized in that in the fourth step, 8 to 10 parts by weight of apple powder and 2 to 3 parts by weight of garlic powder are mixed with 100 parts by weight of rice powder. According to clause 1,
In the first step, low-temperature ripening is performed at 1 to 4°C for 5 to 7 days, and apple powder is made by crushing low-temperature-ripened apples to a size of 80 to 100 mesh and fermenting at a temperature of 55 to 60°C for 12 to 15 hours. A method of manufacturing rice cake soup using apples, characterized in that it is manufactured by drying. According to clause 1,
In the fifth step, the dough is prepared by kneading 25 to 30 parts by weight of water and 10 to 15 parts by weight of apple juice based on 100 parts by weight of mixed powder. According to clause 1,
In step 8, the rice cake soup sauce,
Based on 100 parts by weight of purified water, 2 to 3 parts by weight of lotus root, 5 to 7 parts by weight of garlic, 10 to 12 parts by weight of bonito, 10 to 12 parts by weight of green onions, 15 to 20 parts by weight of cabbage, 5 to 7 parts by weight of soybeans, shiitake mushrooms 10 to 12 parts by weight, onions 15 to 20 parts by weight, pollack 10 to 12 parts by weight, tuna 2 to 3 parts by weight, clams 5 to 7 parts by weight, kelp 5 to 7 parts by weight, burdock 5 to 7 parts by weight and anchovies 5 A method of manufacturing rice cake soup using apples, characterized in that it is manufactured by mixing from 7 to 7 parts by weight. According to clause 1,
In the 9th step, rice tteokguk is prepared by adding 40 to 50 parts by weight of tteokguk rice cake and 10 to 15 parts by weight of tteokguk sauce per 100 parts by weight of boiling water and boiling for 2 minutes. A method of producing rice tteokguk using apples. .