WO2020179979A1 - Tteokbokki red pepper powder sauce composition, and paper box tteokbokki set comprising same - Google Patents

Abstract

The present invention relates to: an individually customized tteokbokki (Korean stir-fried rice cakes) red pepper powder sauce composition capable of being easily cooked by only the addition of water, as when making instant noodles, and capable of being consumed after adjusting spiciness through weight-based mixing of a red pepper powder sauce and a cooked rice sauce; and a paper box tteokbokki set comprising same and, more specifically, to: a tteokbokki red pepper powder sauce composition comprising 25-35 parts by weight of a red pepper powder sauce and 5-15 parts by weight of a cooked rice sauce on the basis of 100 parts by weight of rice tteok, wherein spiciness is adjusted according to the weight ratio of the red pepper powder sauce and the cooked rice sauce, and the spiciness comprises at least any one selected from the group consisting of a mild taste, low spiciness, original flavor, and high spiciness; and a paper box tteokbokki set comprising same.

Description

Tteokbokki Red Pepper Powder Sauce Composition and Paper Box Tteokbokki Set Containing the Same

The present invention relates to a tteokbokki red pepper powder sauce composition and a paper box tteokbokki set containing the same, and more specifically, it can be cooked by pouring only water as easily as ramen, and the spicy taste can be adjusted by mixing the weight ratio of red pepper powder sauce and rice sauce. It relates to a personalized tteokbokki pepper powder sauce composition and a paper box tteokbokki set containing the same.

Tteokbokki, known to have originated in the royal court, is a stir-fried dish made by cutting the garaetteok into appropriate lengths and stir-frying it with various ingredients such as red pepper paste, red pepper powder, seasoning, green onions, onions, carrots, and fish cakes. Due to its taste, it is one of the popular popular dishes that many people of all ages enjoy, and these days, along with bibimbap, it has become a representative dish of Korea.

In general, the sauce material of traditional tteokbokki is mostly made by adding starch syrup, sugar, salt, soy sauce, black pepper, and chemical seasonings to a small amount of red pepper powder, and then mixing a large amount of red pepper paste.

However, during the manufacture of traditional tteokbokki sauce, tteokbokki sold outside is mainly purchased and eaten due to the hassle of preparing ingredients.In this case, people who are not good at eating spicy foods will not be able to control the spicy taste that suits them. There was a problem that it was difficult to feel.

On the other hand, while the domestic and overseas tteokbokki market is becoming more active, there are increasing numbers of foreigners who want to feel the natural taste of the Korean people, but foreigners often do not eat the spicy taste of Korea well, so adjust the spicy taste to suit themselves. I need to eat it.

Therefore, under such a global market atmosphere, research on new products that can be exported not only domestically but also overseas is needed with taste and health in mind.

The present invention was conceived to solve the problems of the prior art, and the rice cake, red pepper powder sauce and rice sauce are sealed and packaged and packaged in a paper box tteokbokki set to be easily purchased, and tteokbokki pepper that can be easily cooked by pouring only water. To provide a powder sauce composition and a paper box tteokbokki set including the same.

Another object of the present invention is to provide rice sauce separately so that the spicy taste can be adjusted according to the combination of red pepper powder sauce and rice sauce, so when several people eat together, it is possible to control the spicy taste by adding rice sauce according to their taste. Tteokbokki is to provide a red pepper powder sauce composition and a paper box tteokbokki set containing the same.

Another object of the present invention is to prepare rice cake containing alcohol and chicory dietary salt oil, so that it does not spoil at room temperature and increases the shelf life, so it is easy to store and can be conveniently used for overseas travel or camping. To provide a composition and a paper box tteokbokki set containing the same.

Another object of the present invention is to provide a tteokbokki red pepper powder sauce composition and a paper box tteokbokki set including the same, which has an effect of shortening the cooking time since the rice cake is made small, and the texture is good.

Another object of the present invention is to provide a tteokbokki red pepper powder sauce composition and a paper box tteokbokki set including the same, which has an effect of increasing sales by focusing the attention of consumers by packaging it in a paper box different from conventional tteokbokki packaging.

In order to achieve the object of the present invention as described above, and to realize the characteristic effects of the present invention described later, the characteristic configuration of the present invention is as follows.

Tteokbokki pepper powder sauce composition according to the present invention and a paper box tteokbokki set comprising the same includes 25 to 35 parts by weight of red pepper powder sauce and 5 to 15 parts by weight of rice sauce, based on 100 parts by weight of rice cake, and the pepper powder sauce and the The spicy taste is adjusted according to the weight ratio of the rice sauce, and the spicy taste includes at least one selected from mild, less spicy, basic, and very spicy.

The weight ratio of the pepper powder sauce and the rice sauce is, the mild taste is 1:0.04 ~ 1:0.25, the less spicy taste is 1:0.25 ~ 1:0.35, the basic taste is 1:0.35 ~ 1:0.5 and the very Spicy taste is characterized in that 1:0.5 ~ 0.75.

The red pepper powder sauce is at least any selected from white sugar, red pepper powder, starch, soy sauce powder, complex seasoning food, maltotextrin, sodium L-glutamate, black pepper powder, oleoresin paprika, biohexane-IG, and polysorbate 80 It characterized in that it comprises one or more.

The pepper powder sauce is based on 40 to 60 parts by weight of white sugar, 10 to 30 parts by weight of the red pepper powder, 5 to 15 parts by weight of the starch, 1 to 15 parts by weight of the soy sauce powder, 1 to 15 parts by weight of the complex seasoned food , The maltotextin 1 to 10 parts by weight, the L-sodium glutamate 0.5 to 5 parts by weight, the black pepper powder 0.01 to 1 parts by weight, the oleoresin paprika 0.01 to 5 parts by weight, the biohexane-IG 0.01 to 1 It is characterized in that consisting of 0.01 to 1 parts by weight and the polysorbate 80 by weight.

The rice sauce is characterized in that it comprises at least one or more selected from red pepper, dried anchovies, kelp, canola oil, soy sauce, oligosaccharides, plum extract, and radish powder.

The rice sauce is based on 50 to 70 parts by weight of the red pepper, the dried anchovy 1 to 5 parts by weight, the kelp 0.1 to 3 parts by weight, the canola oil 1 to 10 parts by weight, the soy sauce 5 to 20 parts by weight, the oligosaccharide 5 It is characterized in that consisting of ~15 parts by weight, 0.1 to 5 parts by weight of the plum extract, and 0.1 to 5 parts by weight of the non-powder.

The rice cake is characterized in that it is prepared by including at least one or more selected from refined salt, alcohol, chicory dietary salt oil, processed grain products, and citric acid.

In the paper box tteokbokki set using the tteokbokki red pepper powder sauce composition, the red pepper powder sauce pack in which the red pepper powder sauce is sealed and packaged; A rice sauce pack in which the rice sauce is sealed; A rice cake pack in which the rice cake is sealed; And a paper box provided to facilitate storage of the pepper powder sauce pack, the rice sauce pack, and the rice cake pack.

The paper box is characterized in that it includes at least one or more selected from a polygonal shape, a cylinder, and an atypical shape.

Tteokbokki red pepper powder sauce composition according to the present invention and a paper box tteokbokki set including the same can be easily purchased by sealing the rice cake, red pepper powder sauce and rice sauce and packaging in a paper box tteokbokki set, and easy to cook by pouring only water There is.

The tteokbokki pepper powder sauce composition according to the present invention and the paper box tteokbokki set including the same provide rice sauce separately so that the spicy taste can be adjusted according to the combination of the red pepper powder sauce and rice sauce. It has the effect of controlling the spicy taste by adding rice sauce.

Tteokbokki pepper powder sauce composition according to the present invention and a paper box tteokbokki set containing the same are manufactured with alcoholic beverages and chicory dietary oil, so they do not spoil even at room temperature and increase the shelf life. There is an effect that can be used conveniently.

Tteokbokki pepper powder sauce composition according to the present invention and a paper box tteokbokki set including the same has a good texture by making the rice cake small, and the seasoning taste is good, so there is an effect of shortening the cooking time.

1 is a photograph showing a paper box development view of a tteokbokki red pepper powder sauce composition and a paper box tteokbokki set including the same according to an embodiment of the present invention.

Figure 2 is a photograph showing a product of the tteokbokki red pepper powder sauce composition and a paper box tteokbokki set including the same according to an embodiment of the present invention.

3 is a view showing the activation energy and reaction chart results of the sensory test reaction order 0th of the rice cake pack of the paper box tteokbokki set according to an embodiment of the present invention.

4 is a view showing the activation energy and reaction chart results of the sensory test reaction order of the rice cake pack of the paper box tteokbokki set according to an embodiment of the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only this embodiment allows the disclosure of the present invention to be complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to those who have it, and the invention is only defined by the scope of the claims.

The terms used in the present specification are for describing exemplary embodiments and are not intended to limit the present invention. In this specification, the singular form also includes the plural form unless specifically stated in the phrase. The same reference numerals refer to the same components or functionally similar components throughout the entire specification. Accordingly, the same reference numerals or similar reference numerals may be described with reference to other drawings, even if they are not mentioned or described in the corresponding drawings. Further, even if a reference numeral is not indicated, it may be described with reference to other drawings.

In the present invention, rice cake, red pepper powder sauce, and rice sauce can be sealed and packaged and packaged in a paper box tteokbokki set, and can be conveniently purchased, and a tteokbokki red pepper powder sauce composition that can be cooked in a short time by pouring only water like ramen Serve a set of tteokbokki.

The tteokbokki pepper powder sauce composition according to the present invention and the paper box tteokbokki set including the same provide rice sauce separately so that the spicy taste can be adjusted according to the combination of the red pepper powder sauce and rice sauce. It has the effect of controlling the spicy taste by adding rice sauce.

Tteokbokki pepper powder sauce composition according to the present invention and a paper box tteokbokki set comprising the same includes 25 to 35 parts by weight of red pepper powder sauce and 5 to 15 parts by weight of rice sauce, based on 100 parts by weight of rice cake, and the pepper powder sauce and the The spicy taste is adjusted according to the weight ratio of the rice sauce, and the spicy taste includes at least one selected from mild, less spicy, basic, and very spicy.

The weight ratio of the pepper powder sauce and the rice sauce is, the mild taste is 1:0.04 ~ 1:0.25, the less spicy taste is 1:0.25 ~ 1:0.35, the basic taste is 1:0.35 ~ 1:0.5 and the very Spicy taste is characterized by 1:0.5 ~ 0.75, but is not limited thereto.

The red pepper powder sauce is at least any selected from white sugar, red pepper powder, starch, soy sauce powder, complex seasoning food, maltotextrin, sodium L-glutamate, black pepper powder, oleoresin paprika, biohexane-IG, and polysorbate 80 It characterized in that it comprises one or more.

Here, the red pepper powder may include all powdered red pepper, cheongyang pepper, and other various peppers, but is not limited thereto.

The pepper powder sauce is based on 40 to 60 parts by weight of white sugar, 10 to 30 parts by weight of the red pepper powder, 5 to 15 parts by weight of the starch, 1 to 15 parts by weight of the soy sauce powder, 1 to 15 parts by weight of the complex seasoned food , The maltotextin 1 to 10 parts by weight, the L-sodium glutamate 0.5 to 5 parts by weight, the black pepper powder 0.01 to 1 parts by weight, the oleoresin paprika 0.01 to 5 parts by weight, the biohexane-IG 0.01 to 1 It is characterized in that consisting of 0.01 to 1 parts by weight and the polysorbate 80 by weight.

The rice sauce is characterized in that it comprises at least one or more selected from red pepper, dried anchovies, kelp, canola oil, soy sauce, oligosaccharides, plum extract, and radish powder.

Here, the red pepper may include all kinds of red pepper, including red pepper and cheongyang pepper, but is not limited thereto.

The rice sauce is based on 50 to 70 parts by weight of the red pepper, the dried anchovy 1 to 5 parts by weight, the kelp 0.1 to 3 parts by weight, the canola oil 1 to 10 parts by weight, the soy sauce 5 to 20 parts by weight, the oligosaccharide 5 It is characterized in that consisting of ~15 parts by weight, 0.1 to 5 parts by weight of the plum extract, and 0.1 to 5 parts by weight of the non-powder.

The rice cake may be prepared by including at least one or more selected from refined salt, alcohol, chicory dietary salt oil, processed grain products, and citric acid. In this case, it is not easily damaged even at room temperature, and can be sold at room temperature stores, and it is easy to store when traveling abroad or when camping. It will be described in detail in the expiration date setting experiment in Experimental Example 2 below.

Tteokbokki pepper powder sauce composition according to the present invention and a paper box tteokbokki set including the same has a good texture by making the rice cake small, and the seasoning taste is good, so there is an effect of shortening the cooking time.

On the other hand, in the paper box tteokbokki set using a red pepper powder sauce composition, the red pepper powder sauce pack in which the red pepper powder sauce is sealed and packaged; A rice sauce pack in which the rice sauce is sealed; A rice cake pack in which the rice cake is sealed; And a paper box provided to facilitate storage of the pepper powder sauce pack, the rice sauce pack, and the rice cake pack.

The paper box may include at least one or more selected from a polygonal shape, a cylindrical shape, and an atypical shape, preferably a rectangular shape.

The tteokbokki pepper powder sauce composition according to the present invention and the paper box tteokbokki set including the same are packaged in a paper box different from the conventional tteokbokki packaging, so that sales can increase by focusing the attention of consumers.

The present invention is described in more detail with reference to the following examples, and these examples are not intended to limit the present invention, but should be considered in terms of description. The scope of the present invention is not described below, but claims It is shown in, and all differences within the range equivalent thereto should be interpreted as being included in the present invention.

[Example]

<Example 1>

320ml of water was put in a pan, and the red pepper powder sauce pack contained in the paper box tteokbokki set according to the present invention was opened, and 55g of red pepper powder sauce was dissolved in water and heated. After the water boiled, the rice cake pack was removed and 300 g of rice cake was added. Stir and cook for 3 minutes over medium heat to prepare Tteokbokki. The rice sauce pack was opened and 13 g of rice sauce was added.

<Example 2>

Tteokbokki was prepared in the same manner as in Example 1, except that 6g of rice sauce was included.

[Comparative Example]

<Comparative Examples 1-3>

Tteokbokki was manufactured using the existing plastic-wrapped Tteokbokki products from other companies.

[Experimental Example]

<Experimental Example 1> Sensory test

The sensory test above was conducted on 20 panelists with experience in sensory testing in the food field (10 adults each), and the overall preference and product design items, including taste and aroma, were measured using a 5-point preference scale method. The results are shown in Table 1 below.

Item	flavor	incense	Comprehensive acceptance	Product design
Example 1	4.6	5.0	4.8	4.8
Example 2	4.7	4.8	4.7	4.8
Comparative Example 1	3.1	3.2	3.1	3.9
Comparative Example 2	2.8	3.4	3.2	3.8
Comparative Example 3	3.0	3.3	3.2	3.7

1: very bad, 2: bad, 3: normal, 4: good, 5: very good.

Here, the sensory test value is the total of the panel scores divided by the number of panels and rounded off to the second decimal place, and the higher the value, the better the sensory performance.

As shown in Table 1, it can be seen that the tteokbokki according to Examples 1 to 2 of the present invention satisfies the overall preference. That is, it was confirmed that both Examples 1 and 2 prepared including red pepper powder sauce and rice sauce satisfies the overall preference including taste and aroma when compared with the comparative examples. Even though it was cooked in just 3 minutes, it was confirmed to be superior to the existing tteokbokki products in the market in terms of overall preference including taste and aroma.

In addition, in terms of product design, it was confirmed that the paper box product design of the present invention received a higher evaluation than the existing tteokbokki product of plastic packaging, thus attracting the attention of consumers and obtaining a positive result.

<Experimental Example 2> Expiration date setting experiment

The rice cake pack packaged with PE of the paper box tteokbokki set used in Example 1 was stored in an incubator at 15°C, 25°C, and 35°C for 90 days, and experiments were performed 6 times at 15 day intervals. Detailed quality indicators, experimental methods and experimental conditions are shown in Tables 2-4 below.

The experimental results are shown in Tables 5-8 below.

In addition, reaction rate K and activation energy were obtained according to FIGS. 3 and 4 through the above results. Activation energy is the minimum energy required for a substance to cause a reaction, and the linear regression analysis is performed using LnK, which is the natural log value (Ln value) of K obtained from the Arrhenius equation, as the Y axis and 1/T as the X axis. Calculate Ea (activation energy) of the quality index selected from the slope (data requires a value obtained from at least three acceleration temperatures). Through this, the final shelf life was calculated and shown in Table 9 below.

Based on the quality limit standard value for each quality indicator, the experiment date immediately before reaching the limit value was set as the limit date, and the quality index that reached the limit date first among various quality indicators was set as the shelf life standard of the product.

In order to objectively evaluate the quality of the rice cake pack of the present invention packaged in PE, general bacteria, E. coli, number of fungi, and sensory tests were set as quality indicators, and storage temperature (15℃, 25℃ 35℃) and duration (90 days, 6). As a result, the number of common bacteria, E. coli, and fungi were not detected during the storage period of 90 days. As a result of conducting a sensory test focusing on items such as appearance, taste, and off-flavor by temperature, there was no significant difference in the acceptability of samples by storage temperature, and all scored 5 points or more.

As shown in Figs. 3 and 4, the shelf life of the rice cake pack at room temperature is calculated as 15.09 months based on the sensory test reaction equation with the highest coefficient of determination among the quality indicators. In order to consider safety during the distribution process, the final shelf life of the product was set to 12 months by multiplying the safety factor by 0.8.

In the above, preferred embodiments of the present invention have been exemplified, but the present invention is not limited to the specific preferred embodiments described above, and is not departing from the gist of the present invention claimed in the claims. Anyone with knowledge can implement various modifications, as well as such modifications will be within the scope of the claims.

The embodiments presented above are illustrative and those of ordinary skill in the art may make various modifications and modifications to the disclosed embodiments without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these modifications and modifications.

Claims (9)

1. Based on 100 parts by weight of rice cake, including 25 to 35 parts by weight of red pepper powder sauce and 5 to 15 parts by weight of rice sauce,

   The spicy taste is adjusted according to the weight ratio of the red pepper powder sauce and the rice sauce,

   The spicy taste is a tteokbokki pepper powder sauce composition comprising at least one or more selected from a mild taste, a less spicy taste, a basic taste, and a very spicy taste.
2. The method of claim 1,

   The weight ratio of the red pepper powder sauce and the rice sauce,

   The mild taste is 1:0.04 ~ 1:0.25, the less spicy taste is 1:0.25 ~ 1:0.35, the basic taste is 1:0.35 ~ 1:0.5, and the very hot taste is characterized in that 1:0.5 ~ 0.75 Tteokbokki red pepper powder sauce composition.
3. The method of claim 1,

   The red pepper powder sauce is at least one selected from white sugar, red pepper powder, starch, soy sauce powder, complex seasoning food, maltotextrin, sodium L-glutamate, black pepper powder, oleoresin paprika, biohexane-IG, and polysorbate 80 Topokki pepper powder sauce composition, characterized in that consisting of the above.
4. The method of claim 3,

   The pepper powder sauce is based on 40 to 60 parts by weight of white sugar, 10 to 30 parts by weight of the red pepper powder, 5 to 15 parts by weight of the starch, 1 to 15 parts by weight of the soy sauce powder, 1 to 15 parts by weight of the complex seasoned food , The maltotextin 1 to 10 parts by weight, the L-sodium glutamate 0.5 to 5 parts by weight, the black pepper powder 0.01 to 1 parts by weight, the oleoresin paprika 0.01 to 5 parts by weight, the biohexane-IG 0.01 to 1 Tteokbokki pepper powder sauce composition, characterized in that consisting of 0.01 to 1 parts by weight of the polysorbate 80 and by weight.
5. The method of claim 1,

   The rice sauce is tteokbokki red pepper powder sauce composition, characterized in that it comprises at least one selected from red pepper, dried anchovies, kelp, canola oil, soy sauce, oligosaccharide, plum extract, and radish powder.
6. The method of claim 5,

   The rice sauce is based on 50 to 70 parts by weight of the red pepper, the dried anchovy 1 to 5 parts by weight, the kelp 0.1 to 3 parts by weight, the canola oil 1 to 10 parts by weight, the soy sauce 5 to 20 parts by weight, the oligosaccharide 5 Tteokbokki pepper powder sauce composition, characterized in that consisting of ~15 parts by weight, 0.1-5 parts by weight of the plum extract and 0.1-5 parts by weight of the radish powder.
7. The method of claim 1,

   The rice cake is tteokbokki pepper powder sauce composition, characterized in that it is prepared by including at least one or more selected from refined salt, alcohol, chicory dietary salt oil, processed grains and citric acid.
8. In the paper box tteokbokki set using the tteokbokki red pepper powder sauce composition according to any one of claims 1 to 7,

   A red pepper powder sauce pack in which the red pepper powder sauce is sealed;

   A rice sauce pack in which the rice sauce is sealed;

   A rice cake pack in which the rice cake is sealed; And

   Paper box tteokbokki set comprising: a paper box provided to facilitate storage of the pepper powder sauce pack, the rice sauce pack, and the rice cake pack.
9. The method of claim 8,

   The paper box is a paper box tteokbokki set, characterized in that the shape includes at least one selected from a polygonal shape, a cylinder, and an atypical shape.

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