KR930021085A - Manufacturing method of retort tteokbokki for instant cooking - Google Patents

Manufacturing method of retort tteokbokki for instant cooking Download PDF

Info

Publication number
KR930021085A
KR930021085A KR1019920007321A KR920007321A KR930021085A KR 930021085 A KR930021085 A KR 930021085A KR 1019920007321 A KR1019920007321 A KR 1019920007321A KR 920007321 A KR920007321 A KR 920007321A KR 930021085 A KR930021085 A KR 930021085A
Authority
KR
South Korea
Prior art keywords
parts
weight
tteokbokki
retort
instant
Prior art date
Application number
KR1019920007321A
Other languages
Korean (ko)
Inventor
이영숙
남상봉
배종익
백상봉
이규순
Original Assignee
이용배
해태제과 주식회사
Filing date
Publication date
Application filed by 이용배, 해태제과 주식회사 filed Critical 이용배
Publication of KR930021085A publication Critical patent/KR930021085A/en

Links

Abstract

맵쌀분에 다당류와 대두단백, 유화제, 검류를 단독 또는 복합으로 첨가하여 가래떡을 만들어 절단한 것에 대체 유지를 첨가하여 만든 소스를 첨가하는 즉석 취식이 가능한 레토르트 떡볶이의 제조방법.A method for producing ready-to-eat retort tteokbokki, in which spicy rice cakes are made by adding polysaccharides, soy protein, emulsifiers, and gums to hot rice powder, alone or in combination.

Description

즉석 취식이 가능한 레토르트 떡볶이의 제조방법Manufacturing method of retort tteokbokki for instant cooking

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

맵쌀에 다당류와 대두단백 유화제 검류를 단독 또는 복합으로 첨가하여 가래떡을 만들어 절단한 것에 대체유지를 첨가하여 만든 소스를 첨가하는 즉석 취식이 가능한 레토르트 떡볶이 제조방법.A method for preparing retort tteokbokki, which is ready for instant eating by adding a sauce made by adding polysaccharides and soy protein emulsifier gum to the spicy rice alone or in combination to make a rice cake. 제1항에 있어서, 맵쌀분 65~99중량부에 다당류 2~15중량부와 검류, 대단단백, 분당 유화제를2 : 3 : 3 : 2의 비율로 혼합한 것을 1~5중량부 첨가함을 특징으로 하는 즉석이 가능한 레토르트 떡볶이 제조방법.The method according to claim 1, wherein 1 to 5 parts by weight of a mixture of 2 to 15 parts by weight of polysaccharides, gums, large proteins and emulsifiers in a ratio of 2: 3: 3: 2 is added to 65 to 99 parts by weight of the spicy rice powder. Instant retort tteokbokki production method characterized by the above-mentioned. 제1항에 있어서, 대체유지를 첨가하여 만든 소스는 고추장 6~8중량부, 조미료 1~3중량부, 향신료 2~6.2중량부, 물 82~67중량부와 감자 변성전분을 사용하여 만든 대체유지를 5~20중량부를 혼합하여 90~95℃에서 30~50분간 가열하여 제조한 것인 즉석 취식이 가능한 레토르트 떡볶이 제조방법.The method of claim 1, wherein the sauce made by adding the replacement fat is made by using 6-8 parts by weight of kochujang, 1-3 parts by seasoning, 2-6.2 parts by weight of spices, 82-67 parts by weight of water and potato modified starch. A method for preparing instant retort tteokbokki that is prepared by mixing 5 to 20 parts by weight of fats and oils and heating them at 90 to 95 ° C for 30 to 50 minutes. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920007321A 1992-04-30 Manufacturing method of retort tteokbokki for instant cooking KR930021085A (en)

Publications (1)

Publication Number Publication Date
KR930021085A true KR930021085A (en) 1993-11-22

Family

ID=

Similar Documents

Publication Publication Date Title
NO920582L (en) CALORIFIC NUTRITIONAL PRODUCTS WITH EQUAL, CEREAL AND ORGANOLEPTIC PROPERTIES
KR890006158A (en) Product made from waxy masa (MaSa) and manufacturing method thereof
IE810926L (en) Snackfoods containing bran
PH24396A (en) A dry food product reconstitutable with cold or hot aqueos liquid and a process for making the same
DE69410683T2 (en) Process for the production of breading coating and product produced therewith
NO924116D0 (en) STABLE EMULGED LOW-CALORI FOOD PRODUCT, PROCEDURE FOR ITS MANUFACTURING AND A TEXTURAL-IMPROVING MIXTURE FOR USE IN PRODUCING THE PRODUCT
KR930021085A (en) Manufacturing method of retort tteokbokki for instant cooking
Lee et al. The quality of Korean dried noodle made from Australian wheats
GB1278736A (en) Snack product and process
KR950002627A (en) Chicken jerky and preparation method thereof
KR950016565A (en) Instant giblet hotpot composition
KR960020743A (en) Instant Jjajang and its manufacturing method
JPS62244360A (en) Seasoned popcorn for electronic range and production thereof
ES2050622A1 (en) Food product of the hamburger type based on cephalopod muscle and process for obtaining it
BG102826A (en) Water-binding composition for foodstuffs
JPS5651966A (en) Preparation of instant cooked potato food
KR920011378A (en) Seasoned rice cake manufacturing method
JPS6434233A (en) Cake mix and production of cake
KR930019127A (en) Method for preparing instant calcium mung bean cake
KR950013390A (en) How to Make DHA Healthy Noodles with Better Hair
KR960040201A (en) Manufacturing Method of Kimchi Bibimbose
KR930022972A (en) Preparation of Kochujang Added with Dietary Fiber
KR950016591A (en) Composition of instant miso rice sauce and preparation method thereof
KR950002608A (en) How to make instant noodles
KR970009614A (en) Manufacturing method of instant bean sprouts