KR20240083208A - Tteokbokki sauce and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a tteokbokki sauce and a method for manufacturing the same, and more specifically, 15% to 20% by weight of red pepper paste containing onions and Schisandra chinensis, 10% to 20% by weight of red pepper powder, 5% to 15% by weight of garlic, Containing 3% to 7% by weight of dried fish, 5% to 15% by weight of tomato juice, 3% to 7% by weight of red crab soy sauce, 3% to 7% by weight of sugar, and 25% to 35% by weight of broth. It relates to the characteristic tteokbokki sauce and its manufacturing method.
The Tteokbokki sauce according to the present invention has a low salt content, so it can reduce sodium intake, has excellent umami, and helps prevent diseases such as high blood pressure by consuming the active ingredients contained in tomatoes.

Description

Tteokbokki sauce and manufacturing method thereof}

The present invention relates to a tteokbokki sauce and a method of manufacturing the same. It is manufactured using onion, Schisandra chinensis, red pepper paste, broth, and tomato juice, so it has low salt content, which reduces sodium intake, has excellent umami, and reduces the risk of high blood pressure by consuming the active ingredients contained in tomatoes. This relates to tteokbokki sauce and its manufacturing method that help prevent disease.

Tteokbokki is one of the Korean dishes that is eaten by frying or boiling rice cake and additional ingredients in seasoning. It is a food made by adding sauce and boiling or mixing it evenly so that the seasoning is absorbed into the rice cake. The most common manufacturing method is known to use red pepper paste and rice cake as the main ingredients and add seasonings such as soy sauce and sugar and auxiliary ingredients such as fish cake and vegetables.

Recently, tteokbokki using various sauces has been developed, such as black bean tteokbokki using chunjang, cream tteokbokki using cream sauce, rose sauce tteokbokki, and basil tteokbokki using basil pesto. Republic of Korea Patent Publication No. 10-2018-0051070 discloses a method for manufacturing squid ink tteokbokki sauce with tomatoes and squid ink and a squid ink tteokbokki sauce prepared thereby, and Republic of Korea Patent No. 10-2022890 discloses a method for manufacturing squid ink tteokbokki sauce with added tomatoes and squid ink, and Korean patent registration no. 10-2022890 discloses a method for manufacturing squid ink tteokbokki sauce with added tomatoes and squid ink. A method for manufacturing a tteokbokki sauce composition containing herbal extract is disclosed.

However, despite the development of various types of Tteokbokki sauces, many Tteokbokki sauces still have a high salt content, leading to the consumption of large amounts of sodium.

Republic of Korea Patent Publication No. 10-2018-0051070 Republic of Korea Patent No. 10-2022890

The purpose of the present invention is to provide a tteokbokki sauce with low salt content and high protein content by including onion Schisandra chinensis red pepper paste and a method for manufacturing the same.

Another object of the present invention is to provide a tteokbokki sauce with excellent flavor by including broth and a method for manufacturing the same.

Another object of the present invention is to provide a tteokbokki sauce and a manufacturing method thereof that improve flavor by including tomato juice and are beneficial to health when consumed.

In order to achieve the above object, the tteokbokki sauce according to the present invention contains 15% to 20% by weight of red pepper paste containing onions and Schisandra chinensis, 10% to 20% by weight of red pepper powder, 5% to 15% by weight of garlic, and 3% by weight of garlic. % to 7% by weight, 5% to 15% by weight of tomato juice, 3% to 7% by weight of red crab soy sauce, 3% to 7% by weight of sugar, and 25% to 35% by weight of broth. .

Here, the red pepper paste contains 13% to 17% by weight of onion juice, 15% to 25% by weight of Schisandra chinensis, 35% to 45% by weight of red pepper powder, 15% to 25% by weight of soybean powder, and 3% by weight of glutinous rice syrup. to 7% by weight, and 3 to 7% by weight of anchovy fish sauce.

And the broth includes 80 to 120 parts by weight of dried shiitake mushrooms, 140 to 180 parts by weight of dried anchovies, 25 to 45 parts by weight of kelp, and 10 to 20 parts by weight of dried shrimp, based on 1000 parts by weight of water. It is characterized in that it is manufactured by adding and heating the broth ingredients.

In addition, in order to achieve the above object, the method for producing tteokbokki sauce according to the present invention includes a red pepper paste manufacturing process of mixing red pepper paste ingredients to produce red pepper paste, a broth manufacturing process of preparing broth by adding broth ingredients to water and heating, It includes a mixing process of mixing the red pepper paste, red pepper powder, garlic, ginger, tomato juice, red crab soy sauce, sugar, and the broth, and the broth manufacturing process includes 80 to 120 parts by weight of dried shiitake mushrooms per 1,000 parts by weight of water, 140 to 180 parts by weight of dried anchovies, 25 to 45 parts by weight of kelp, and 10 to 20 parts by weight of dried shrimp are added, and heated at 90 ℃ to 110 ℃ for 40 minutes to 1 hour.

Here, the red pepper paste manufacturing process includes a material preparation step of producing onion juice, Schisandra chinensis syrup, anchovy fish sauce, red pepper powder, soybean sprout powder, and glutinous rice syrup, a heating step of heating the onion juice and Schisandra chinensis syrup, respectively, and the heated onion juice. And a mixing step of mixing Schisandra chinensis, anchovy fish sauce, red pepper powder, soybean paste powder, and glutinous rice syrup.

The tteokbokki sauce according to the present invention includes onion Schisandra chinensis and red pepper paste seasoned with anchovy fish sauce. Therefore, it has lower salt content than red pepper paste using salt, so sodium intake can be reduced.

And the tteokbokki sauce according to the present invention includes broth made by adding dried shiitake mushrooms, dried anchovies, kelp, dried shrimp, etc. Therefore, the taste of the tteokbokki sauce is improved due to the rich taste of the broth.

The tteokbokki sauce according to the present invention includes tomato juice. Therefore, the flavor of tomatoes is added, and when ingested, it helps prevent diseases such as high blood pressure by consuming active ingredients contained in tomatoes, such as lycopene and potassium, which promotes sodium excretion.

1 is a flowchart schematically showing a method of manufacturing tteokbokki sauce according to an embodiment of the present invention.
Figure 2 is a flow chart schematically showing the red pepper paste manufacturing steps according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to FIGS. 1 to 3 so that those skilled in the art can easily practice the present invention. Embodiments of the present invention are provided to more completely explain the present invention to those skilled in the art. Accordingly, the embodiments of the present invention may be modified into various other forms and the scope of the present invention is not limited to the embodiments described below.

Figure 1 is a flow chart schematically showing a method of manufacturing tteokbokki sauce according to an embodiment of the present invention, and Figure 2 is a flow chart schematically showing the steps of manufacturing red pepper paste according to an embodiment of the present invention.

The tteokbokki sauce according to a preferred embodiment of the present invention contains 15% to 20% by weight of red pepper paste containing onion and Schisandra chinensis, 10% to 20% by weight of red pepper powder, 5% to 15% by weight of garlic, and 3% to 3% by weight of ginger. It is characterized in that it contains 7% by weight, 5% to 15% by weight of tomato juice, 3% to 7% by weight of red crab soy sauce, 3% to 7% by weight of sugar, and 25% to 35% by weight of broth.

The red pepper paste contains onion juice and Schisandra chinensis, 13% to 17% by weight of onion juice, 15% to 25% by weight of Schisandra chinensis, 3% to 7% by weight of anchovy fish sauce, and 35% to 45% by weight of red pepper powder. %, it is preferably prepared by mixing 10% to 20% by weight of soybean flour and 3% to 7% by weight of glutinous rice syrup. Here, the onion juice and Schisandra chinensis can be mixed immediately after maturation, but it is preferable to heat and boil them and then mix them with other ingredients. The onion juice is obtained by heating the trimmed onions and filtering the juice from the onions, and the onion juice is aged in a low-temperature warehouse before use. Here, the onion juice can be extracted by boiling it with water or by putting only the onion in an extraction container and slowly heating it over low heat to release the juice and filtering it. It is most preferable to extract it using a direct heating extractor. Onion juice extracted in the above manner is aged in a low-temperature warehouse for 1 to 3 years before use. If the maturation period is shorter than 1 year, the unique spicy aroma and bitter taste of onions can be felt, and if the maturation period is longer than 3 years, the onion juice may spoil. The onion juice preferably contains 13% to 17% by weight of the red pepper paste. If the onion juice is contained in less than 13% by weight, the flavor of the onion is not well felt, and if it is contained in more than 17% by weight, the aroma of the onion becomes too strong and the unique taste and aroma of red pepper paste cannot be felt.

The Schisandra chinensis is a fruit syrup made by mixing Schisandra chinensis and sugar, and the Schisandra chinensis and sugar are mixed at a volume ratio of 1:0.8 to 1:1.2, preferably at a volume ratio of 1:1. If the sugar is less than 0.8 times the volume of Schisandra chinensis, Schisandra chinensis may easily deteriorate, and if it is more than 1.2 times the amount of sugar, the Schisandra chinensis fruit may taste excessively sweet. When all of the sugar is dissolved in the juice from the Schisandra chinensis by osmotic pressure, Schisandra chinensis is completed, and the completed Schisandra chinensis is preferably aged for 3 to 5 years before use. If the maturation period is shorter than 3 years, the ripening period is not sufficient and may taste sour, and if it is longer than 3 years, alcoholic fermentation may proceed and the Schisandra chinensis may taste like alcohol. It is preferable that the Schisandra chinensis contains 15% to 25% by weight of the red pepper paste. If the Schisandra chinensis is included in less than 15% by weight, the flavor of Schisandra chinensis is not felt well, and if it is included in more than 25% by weight, the red pepper paste becomes excessively sweet.

The anchovy fish sauce is a clear salt made by mixing anchovies and salt, maturing it for a long time, and then filtering it. It is used as a salt substitute to season onion Schisandra chinensis red pepper paste, and serves to lower salinity and increase protein content. The anchovy fish sauce is manufactured by mixing salt in a volume ratio of 1:0.8 to 1:1.2 with cleanly washed and dried anchovies, aging them for 3 to 5 years, and then filtering them. At this time, if the salt is less than 0.8 times the volume ratio of anchovies, the fish sauce may deteriorate, and if it is more than 1.2 times the salt content, it may taste too salty. If the maturation period of the anchovy fish sauce is shorter than 3 years, the anchovies may not be sufficiently matured and a fishy smell may occur, and if it is longer than 5 years, the taste and color may deteriorate. The anchovy fish sauce is preferably included in the red pepper paste in an amount of 3% to 7% by weight. If the anchovy sauce is included in less than 3% by weight, the red pepper paste may become bland and moldy or deteriorated, and if it is included in more than 7% by weight, it becomes excessively salty.

The red pepper powder is a powder made by drying and pulverizing red peppers, and plays a role in giving the red color and spicy taste of red pepper paste. The red pepper powder is manufactured by removing moisture from red peppers washed in washing water mixed with persimmon vinegar and water at a volume ratio of 1:10, drying, and pulverizing them. At this time, the red pepper can be naturally dried by sunlight, and drying using a hot air dryer is preferred, but is not limited to this. The red pepper is preferably dried at 45°C to 55°C for 40 to 50 hours. If the drying temperature is lower than 45℃, the drying time will be long and it will not be dried sufficiently, and if it is higher than 55℃, the color of the pepper will turn black and nutrients will be destroyed. If the drying time is shorter than 40 hours, the peppers are not dried sufficiently, and if it is longer than 50 hours, the color of the peppers turns black and nutrients are destroyed. The dried pepper is ground to 35 mesh to 40 mesh. If the red pepper powder particles are larger than 35 mesh, they do not mix well with other ingredients, and if they are smaller than 40 mesh, a lot of red pepper powder flies out during the mixing process. The red pepper powder is preferably included in the red pepper paste in an amount of 35% to 45% by weight. If the red pepper paste is contained in less than 35% by weight, the color of the red pepper paste does not appear sufficiently, and if it is contained in more than 45% by weight, the red pepper paste becomes excessive and does not mix evenly with other ingredients.

The meju powder is a powder made by grinding well-dried meju, which provides fermentation bacteria and protein to the red pepper paste and gives it a savory taste. It is preferable that the meju powder is contained in an amount of 10% to 20% by weight. If the meju powder is contained in less than 10% by weight, fermentation may be slow, and if it is contained in more than 20% by weight, the preference may be reduced due to the unique smell of meju.

The glutinous rice syrup is a syrup made by boiling the malt obtained by saccharifying glutinous rice with malt water, and serves to add sweetness to red pepper paste, control the viscosity of red pepper paste, and provide food for fermenting bacteria. The glutinous rice syrup is prepared by mixing godubap cooked with glutinous rice with malt water mixed with malt and water and saccharifying it at 35 ℃ to 45 ℃ for 6 to 10 hours to produce sikhye, filtering the malt from the sikhye and fermenting it for 8 hours to 8 hours. It is manufactured through a process of heating and concentrating for 12 hours. At this time, malt water is used by mixing 0.3 parts by weight of the malt and 2 parts by weight of water with respect to 1 part by weight of the glutinous rice. During the saccharification process, if the temperature is lower than 35°C, the activity of the enzyme is low and saccharification takes a long time, and if the temperature is higher than 45°C, the enzyme protein is denatured and saccharification does not occur. If the saccharification time is shorter than 6 hours, the sweet taste is reduced because the godubap is not sufficiently saccharified, and if it is longer than 10 hours, a sour smell may occur. If the time to heat the syrup during the concentration process is shorter than 8 hours, the syrup may become too diluted, and if it is longer than 12 hours, the syrup may burn or stick. The glutinous rice syrup is preferably included in the red pepper paste in an amount of 3% to 7% by weight. If the glutinous rice syrup is contained in less than 3% by weight, the red pepper paste lacks sweetness and the activity of the fermenting bacteria is lowered, so fermentation does not occur easily, and if it is contained in more than 7% by weight, the red pepper paste becomes excessively sweet.

The red pepper paste is preferably included in the tteokbokki sauce of the present invention in an amount of 15% to 25% by weight. If the red pepper paste is included in less than 15% by weight, the color of the tteokbokki sauce becomes dull and bland, and if it is included in more than 25% by weight, the tteokbokki sauce becomes thick.

The tteokbokki sauce according to the present invention preferably contains 10% to 20% by weight of red pepper powder. If the amount of red pepper powder is less than 10% by weight, the spiciness is reduced and preference is lowered, and if the amount of red pepper powder is more than 20% by weight, it does not mix well with other ingredients and becomes excessively spicy.

The garlic and ginger are flavoring ingredients added to improve the flavor of the Tteokbokki sauce. The garlic and ginger are preferably added in ground or minced form, but are not limited thereto. The garlic is preferably added in an amount of 5% to 15% by weight. If less than 5% by weight of garlic is added, the flavor of the tteokbokki sauce is reduced, and if more than 15% by weight is added, the inherent taste and aroma of the tteokbokki sauce is damaged due to the strong scent of garlic. The ginger is preferably added in an amount of 3% to 7% by weight. If the ginger is included in less than 3% by weight, the flavor of the tteokbokki sauce is reduced, and if it is more than 7% by weight, the unique taste and aroma of the tteokbokki sauce becomes less desirable due to the unique scent of ginger.

The tomato juice can be produced by grinding or squeezing tomatoes, and it is preferable to produce it by squeezing, but is not limited to this. The tomato juice contains various nutrients such as potassium and lycopene, which helps excrete sodium and prevent high blood pressure. Additionally, the addition of tomato juice adds acidity and improves the flavor. The tomato juice is preferably contained in an amount of 5% to 15% by weight. If the tomato juice is included in less than 5% by weight, there is almost no flavor improvement effect due to the tomato juice, and if it is included in more than 15% by weight, the sour taste of the tteokbokki sauce becomes strong, making it undesirable.

The red crab soy sauce is a soy sauce containing red crab extract, and can be prepared directly by immersing red crab in soy sauce, or commercially available red crab soy sauce can also be used. The red crab soy sauce is used to season tteokbokki sauce, and has a higher calcium content than regular soy sauce, which helps maintain bone health when consumed. If the red crab soy sauce is included in less than 3% by weight, the tteokbokki sauce is bland and the seasoning is not added to the rice cake when making tteokbokki, and if it is included in more than 7% by weight, the salty taste becomes too strong.

The sugar is preferably contained in an amount of 3% to 7% by weight. If the sugar is contained in less than 3% by weight, the taste is poor due to lack of sweetness, and if the sugar is contained in more than 7% by weight, the sweetness becomes too strong.

The broth is made by boiling dried shiitake mushrooms, dried anchovies, kelp, and dried shrimp in water, and serves to add richness and depth to the tteokbokki sauce. The broth contains 80 to 120 parts by weight of dried shiitake mushrooms, 140 to 180 parts by weight of dried anchovies, 25 to 45 parts by weight of kelp, and 10 to 20 parts by weight of dried shrimp, based on 1000 parts by weight of water. It is characterized in that it is prepared by adding broth ingredients and boiling at 90 ℃ to 110 ℃ for 40 minutes to 1 hour. Here, if the dried shiitake mushrooms are included in less than 80 parts by weight, the umami taste of the broth is reduced, and if the dried shiitake mushrooms are included in more than 120 parts by weight, preference is reduced due to the unique aroma. If the dried anchovies are included in less than 140 parts by weight, the richness of the broth is reduced, and if the dried anchovies are included in more than 180 parts by weight, the broth may taste bitter. If the amount of kelp is less than 25 parts by weight, the savory taste of the broth is reduced, and if it is more than 45 parts by weight, a bitter taste and essence comes out of the broth. If the amount of dried shrimp is less than 10 parts by weight, the savory taste of the broth is reduced, and if it is more than 20 parts by weight, the scent of the shrimp becomes stronger and the taste of each ingredient does not harmonize well. If the heating temperature for producing the broth is lower than 90°C, the broth may have a fishy smell, and if it is higher than 110°C, the dried anchovies may taste bitter and the kelp may produce an astringent taste. If the heating time is shorter than 40 minutes, the broth may not brew properly, and if it is longer than 1 hour, the dried anchovies may taste bitter and the kelp may taste bitter.

The tteokbokki sauce manufacturing method according to the present invention includes a red pepper paste manufacturing process (S100) of mixing red pepper paste ingredients to produce red pepper paste, a broth manufacturing process (S200) of mixing broth ingredients in water and heating to produce broth, and the red pepper paste and red pepper powder. It includes a mixing process (S300) of mixing garlic, garlic, tomato juice, red crab soy sauce, sugar, and broth, and the broth manufacturing process (S200) involves adding dried shiitake mushrooms, dried anchovies, kelp, and dried shrimp to water at 90 degrees. It is characterized by boiling at 110 degrees for 40 minutes to 1 hour.

The red pepper paste manufacturing process (S100) is a process of producing red pepper paste containing onions and Schisandra chinensis by mixing onion juice, Schisandra chinensis syrup, red pepper powder, soybean powder, glutinous rice syrup, and anchovy fish sauce. Onion juice, Schisandra chinensis syrup, anchovy fish sauce, and red pepper powder , a material preparation step (S110) of manufacturing soybean powder and glutinous rice syrup, a heating step (S120) of heating the onion juice and Schisandra chinensis syrup, respectively, and the heated onion juice and Schisandra chinensis syrup, anchovy fish sauce, red pepper powder, meju powder, and It is characterized by comprising a mixing step (S130) of mixing glutinous rice syrup. Here, the material preparation step (S110) is a step of preparing the ingredients necessary for the production of red pepper paste, which includes the onion juice preparation process of heating onions, filtering the onion juice from the heated onions, and then maturing for 1 to 3 years; Schisandra chinensis preparation process of mixing Schisandra chinensis and sugar and maturing it for 3 to 5 years, anchovy fish sauce preparation process of mixing anchovies and salt and maturing it for 3 to 5 years, syrup preparation process of making glutinous rice syrup, It is characterized by including a red pepper powder preparation process for producing red pepper powder and a soybean powder preparation process for grinding meju.

The onion juice preparation process is a process of extracting onion juice and maturing it. First, the trimmed onions are heated, the onion juice is filtered from the heated onions, and then aged for 1 to 3 years. The onion juice can be extracted by boiling it with water or by putting only the onion in an extraction container and slowly heating it over low heat to release the juice. It is most preferable to extract it using a direct heating extractor. Onion juice extracted in the above manner is aged in a low-temperature warehouse for 1 to 3 years before use. If the maturation period is shorter than 1 year, the unique spicy aroma and bitter taste of onions can be felt, and if the maturation period is longer than 3 years, the onion juice may spoil.

The Schisandra chinensis preparation process involves mixing Schisandra chinensis and sugar and maturing it for 3 to 5 years. The Schisandra chinensis and sugar are mixed at a volume ratio of 1:0.8 to 1:1.2, and preferably at a volume ratio of 1:1. If the sugar is less than 0.8 times the volume of Schisandra chinensis, Schisandra chinensis may easily deteriorate, and if it is more than 1.2 times the amount of sugar, the Schisandra chinensis fruit may taste excessively sweet. When all of the sugar is dissolved in the juice from the Schisandra chinensis by osmotic pressure, Schisandra chinensis is completed, and the completed Schisandra chinensis is preferably aged for 3 to 5 years before use. If the maturation period is shorter than 3 years, the ripening period is not sufficient and may taste sour, and if it is longer than 3 years, alcoholic fermentation may proceed and the Schisandra chinensis may taste like alcohol.

The anchovy fish sauce preparation process involves mixing anchovies and salt and maturing them for 3 to 5 years. The anchovy fish sauce is manufactured by mixing salt in a volume ratio of 1:0.8 to 1:1.2 with cleanly washed and dried anchovies, aging them for 3 to 5 years, and then filtering them. At this time, if the salt is less than 0.8 times the volume ratio of anchovies, the fish sauce may deteriorate, and if it is more than 1.2 times the salt content, it may taste too salty. If the maturation period of the anchovy fish sauce is shorter than 3 years, the anchovies may not be sufficiently matured and a fishy smell may occur, and if it is longer than 5 years, the taste and color may deteriorate.

The grain syrup preparation process is a process of producing grain syrup by boiling the malt obtained by saccharifying glutinous rice with malt water. In the syrup preparation process, glutinous rice is used to cook godubap, malt and water are mixed to prepare malt water, and the mixture of godubap and malt water is saccharified to produce sikhye. Here, the malt water is left to stand for a certain period of time so that the starch contained in the malt settles to the bottom. The saccharification refers to the starch contained in the godubap being decomposed into sugar by enzymes contained in the malt water at a certain temperature to produce a sweet taste. At this time, malt water containing 0.1 to 0.5 parts by weight of malt and 1.5 to 2.5 parts by weight of water is mixed with respect to 1 part by weight of the glutinous rice. If less than 0.1 parts by weight of the malt is mixed with the malt water, saccharification by enzymes does not occur easily, and if more than 0.5 parts by weight are mixed with the malt water, excessive fermentation may occur, resulting in a sour smell. In the saccharification process, water may be added to the godubap mixed with malt, but it is preferable to prepare the malt water separately and add it to the godubap. When mixing the malt water with godubap, it is desirable to pour off only the upper layer of malt water and use it, being careful not to mix the precipitated starch. If precipitated starch is mixed with the malt water, the malt water becomes thick and tastes poor. At this time, the temperature is preferably maintained at 35°C to 45°C, and saccharification is preferably continued for 6 to 10 hours. If the temperature is lower than 35℃, the activity of the enzyme decreases and saccharification does not occur easily, and if the temperature is higher than 45℃, the proteins that make up the enzyme are denatured and the godubap is not saccharified. If the standing time is shorter than 6 hours, saccharification does not occur sufficiently and the sweet taste is less, and if it is longer than 10 hours, it may ferment excessively and taste sour. Afterwards, the malt syrup filtered from the sikhye is heated and concentrated to prepare glutinous rice syrup. Here, the concentration time is preferably 8 to 12 hours. If the concentration time is shorter than 8 hours, the corn syrup becomes too diluted, and if it is longer than 12 hours, part of the corn syrup may burn or stick.

The red pepper powder manufacturing process involves drying and grinding red peppers. Wash the peppers in washing water mixed with persimmon vinegar and water at a volume ratio of 1:10, remove moisture from the washed peppers, and dry them at 45°C to 55°C for 40 to 50 hours. At this time, the red pepper can be naturally dried by sunlight, but drying using a hot air dryer is preferred, but is not limited to this. The red pepper is preferably dried at 45°C to 55°C for 40 to 50 hours. If the drying temperature is lower than 45℃, the drying time will be long and it will not be dried sufficiently, and if it is higher than 55℃, the color of the pepper will turn black and nutrients will be destroyed. If the drying time is shorter than 40 hours, the peppers are not dried sufficiently, and if it is longer than 50 hours, the color of the peppers turns black and nutrients are destroyed. The dried pepper is ground into red pepper powder of 35 mesh to 40 mesh. If the red pepper powder particles are larger than 35 mesh, they do not mix well with other ingredients, and if they are smaller than 40 mesh, a lot of red pepper powder flies out in the mixing step (S130).

The process of preparing meju powder is a process of grinding well-dried meju. Dust and foreign substances on the surface of the dried meju are thoroughly removed and then ground to 35 mesh to 40 mesh. If the red pepper powder particles are larger than 35 mesh, they do not mix well with other ingredients, and if they are smaller than 40 mesh, a lot of soybean powder flies out in the mixing step (S130).

Next, a heating step (S120) is performed in which the onion juice and Schisandra chinensis are heated respectively. In the above step, by heating the onion juice and Schisandra chinensis, the various germs contained in each material are sterilized.

Finally, the mixing step (S130) is a step of preparing red pepper paste by mixing the prepared ingredients, and the onion juice, Schisandra chinensis, anchovy fish sauce, red pepper powder, meju powder, and glutinous rice syrup heated in the heating step (S120) are mixed in portions. Mix as directed. The red pepper paste contains 13% to 17% by weight of onion juice, 15% to 25% by weight of Schisandra chinensis, 3% to 7% by weight of anchovy fish sauce, 35% to 45% by weight of red pepper powder, and 10% to 20% by weight of meju powder. By weight, 3% to 7% by weight of glutinous rice syrup is included.

The broth manufacturing process (S200) is a process of producing broth by adding a quantity of broth ingredients to water and heating it, using 80 to 120 parts by weight of dried shiitake mushrooms and 140 to 180 parts by weight of dried anchovies per 1,000 parts by weight of water. 25 to 45 parts by weight of kelp, 10 to 20 parts by weight of dried shrimp, and boiled at 90 to 110 degrees for 40 minutes to 1 hour. Here, if the dried shiitake mushrooms are included in less than 80 parts by weight, the umami taste of the broth is reduced, and if the dried shiitake mushrooms are included in more than 120 parts by weight, preference is reduced due to the unique aroma. If the dried anchovies are included in less than 140 parts by weight, the richness of the broth is reduced, and if the dried anchovies are included in more than 180 parts by weight, the broth may taste bitter. If the amount of kelp is less than 25 parts by weight, the savory taste of the broth is reduced, and if it is more than 45 parts by weight, a bitter taste and essence comes out of the broth. If the amount of dried shrimp is less than 10 parts by weight, the savory taste of the broth is reduced, and if it is more than 20 parts by weight, the scent of the shrimp becomes stronger and the taste of each ingredient does not harmonize well. If the heating temperature for producing the broth is lower than 90°C, the broth may have a fishy smell, and if it is higher than 110°C, the dried anchovies may taste bitter and the kelp may produce an astringent taste. If the heating time is shorter than 40 minutes, the broth may not brew properly, and if it is longer than 1 hour, the dried anchovies may taste bitter and the kelp may taste bitter.

The mixing process (S300) is a step of preparing tteokbokki sauce by mixing red pepper paste, red pepper powder, garlic, ginger, tomato juice, red crab soy sauce, sugar, and broth. Here, the tteokbokki sauce is 15% to 20% by weight of red pepper paste, 10% to 20% by weight of red pepper powder, 5% to 15% by weight of garlic, 3% to 7% by weight of garlic, and 5% to 15% by weight of tomato juice. %, 3% to 7% by weight of red crab soy sauce, 3% to 7% by weight of sugar, and 25% to 35% by weight of broth.

Hereinafter, the present invention will be described in detail through production examples.

However, the following production examples only illustrate the present invention, and the content of the present invention is not limited to the following production examples.

<Production Example 1> Production of onion Schisandra chinensis red pepper paste

First, ingredients for producing 1 kg of onion Schisandra chinensis red pepper paste were prepared.

First, onion juice was prepared by placing trimmed onions in a direct heating extractor, heating and extracting them, maturing them in a low-temperature warehouse for one year, mixing Schisandra chinensis and sugar at a volume ratio of 1:1, placing them in a container, and maturing them for three years. . Then, an equal volume of salt was added to the dried anchovies that were washed well and the moisture was removed, mixed well, aged for 3 years, filtered, and a clear fish sauce was prepared. Next, 1 kg of glutinous rice was thoroughly washed and cooked in godubap, mixed with 300 g of malt and 2 kg of water, the malt water in which the sediment had settled was added, mixed well, and left to saccharify the godubap at 40°C for 8 hours to prepare sikhye. did. Afterwards, the malt syrup obtained by filtering Sikhye was concentrated by heating for 10 hours to prepare glutinous rice syrup. Red pepper was washed in washing water mixed with 10 L of persimmon vinegar and 100 L of water, dried, dried in a hot air dryer at 50°C for 48 hours, and ground into 35 mesh particles to prepare red pepper powder. Then, the well-dried meju was washed cleanly and ground into pieces of the same size as red pepper powder.

After boiling 150 g of prepared onion juice and 200 g of Schisandra chinensis, they were mixed with 400 g of red pepper powder, 150 g of soybean powder, 5 g of glutinous rice syrup, and 5 g of anchovy fish sauce to prepare onion Schisandra chinensis paste.

<Preparation Example 2> Preparation of broth

After adding 500 g of dried anchovies, 300 g of dried shiitake mushrooms, 100 g of kelp, and 50 g of dried shrimp to 3 kg of water, the pot lid was opened and heated at 100°C for 50 minutes to prepare broth.

<Preparation Example 3> Preparation of tteokbokki sauce

200 g of red pepper paste prepared in <Preparation Example 1>, 300 g of broth prepared in <Preparation Example 2>, 150 g of red pepper powder, 10 g of ground garlic, 5 g of ground ginger, 10 g of tomato juice extracted from tomatoes, commercially available red crab 5 g of soy sauce and 5 g of sugar were added and mixed to prepare 1 kg of tteokbokki sauce.

The above description is merely an illustrative explanation of the technical idea of the present invention, and various modifications and variations will be possible to those skilled in the art without departing from the essential characteristics of the present invention. Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but are for illustrative purposes, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted in accordance with the claims below, and all technical ideas within the equivalent scope should be construed as being included in the scope of rights of the present invention.

Claims (5)

15% to 20% by weight of red pepper paste containing onion and Schisandra chinensis, 10% to 20% by weight of red pepper powder, 5% to 15% by weight of garlic, 3% to 7% by weight of ginger, and 5% to 15% by weight of tomato juice. %, tteokbokki sauce comprising 3% to 7% by weight of red crab soy sauce, 3% to 7% by weight of sugar, and 25% to 35% by weight of broth. According to paragraph 1,
The red pepper paste,
Onion juice 13% to 17% by weight, Schisandra chinensis 15% to 25% by weight, red pepper powder 35% to 45% by weight, soybean powder 15% to 25% by weight, glutinous rice syrup 3% to 7% by weight, anchovies Tteokbokki sauce, characterized in that it contains 3% to 7% by weight of fish sauce. According to paragraph 1,
The broth is,
Add broth ingredients including 80 to 120 parts by weight of dried shiitake mushrooms, 140 to 180 parts by weight of dried anchovies, 25 to 45 parts by weight of kelp, and 10 to 20 parts by weight of dried shrimp, based on 1000 parts by weight of water. Tteokbokki sauce, characterized in that it is manufactured by heating. The red pepper paste manufacturing process of mixing red pepper paste ingredients to produce red pepper paste;
A broth manufacturing process that produces broth by adding broth ingredients to water and heating it;
A mixing process of mixing the red pepper paste, red pepper powder, garlic, ginger, tomato juice, red crab soy sauce, sugar, and the broth,
The broth manufacturing process is,
For 1000 parts by weight of water, add 80 to 120 parts by weight of dried shiitake mushrooms, 140 to 180 parts by weight of dried anchovies, 25 to 45 parts by weight of kelp, and 10 to 20 parts by weight of dried shrimp, and heat at 90°C to 110°C. A method of producing tteokbokki sauce, characterized in that heating at ℃ for 40 minutes to 1 hour. According to clause 4,
The red pepper paste manufacturing process is,
Material preparation step for manufacturing onion juice, Schisandra chinensis syrup, anchovy fish sauce, red pepper powder, soybean paste powder, and glutinous rice syrup;
A heating step of heating the onion juice and Schisandra chinensis extract, respectively; and
A tteokbokki sauce manufacturing method comprising a mixing step of mixing the heated onion juice and Schisandra chinensis with anchovy fish sauce, red pepper powder, soybean paste powder, and glutinous rice syrup.

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