KR101703339B1 - Sauce for ddeckbokki and manufacturing method of the same that, ddeckbokki made of the sauce - Google Patents

Abstract

The present invention relates to novel nutritional stir-fried rice cake sauce, a method for producing the same, and a nutritional stir-fried rice cake produced by using the same. A stir-fried rice cake having a good taste and excellent nutrition and thus being beneficial to health can be produced. According to the present invention, the method comprises the following steps: producing turmeric-oyster sauce containing turmeric; producing a first base solution by mixing 2 kg of the turmeric-oyster sauce with 1-1.5 L of beef bone broth, 1-2 kg of red pepper powder, 2-250 g of Chungyang pepper powder, 400-500 g of sugar, 70-100 L of fermented sand lance sauce, and 500-700 g of a Japanese apricot liquid, by refrigerating a mixture for approximately 48 hours, and by aging the mixture at a low temperature; producing a second base solution by adding and boiling 350-450 g of radish, 250-300 g of spring onion, 400-500 g of onion, 80-120 g of kelp, 80-100 g of shiitake roots, and 80-100 g of dried Pollack heads in 18 L of water and by removing solids; and mixing the first base solution and the second base solution at a weight ratio of 1:4-5.

Description

[0001] The present invention relates to a nutrient tteokbokki sauce, a preparation method thereof, and a nutritional tteokbokki made using the same,

The present invention relates to a nutmeg toukki sauce, a method for producing the nutmeg toukki sauce, and a nutmeg toukokki made by using the same. More specifically, the present invention relates to a new toukkokki sauce which is superior in nutrition, And to a nutritional rice cake made using the same.

Tteokbokki is a representative snack in Korea, which is called "national snack", and is especially popular among young people.

In general, rice cakes are made by boiling rice cakes with rice and adding a little vegetable and boiling them with seasoning such as red pepper paste, red pepper powder, soy sauce, sugar, and garlic. And the taste, spicy degree, the degree of sweetness, such as a little difference is not much different. Especially, tteokbokki is a nutritionally excellent food because rice cake is the main ingredient and carbohydrate is the main nutritional ingredient.

On the other hand, as the standard of living improves, interest in health is heightened and nutritionally, we are looking for better food. Especially, as described above, since tteokbokki is a food that many teens eat, it is necessary to propose more nutritious tteokbokki for the nutrition of young people in the growing season.

Korean Patent Publication No. 10-2015-0015038 (Feb.

Disclosure of Invention Technical Problem [8] The present invention has been made in view of the above-described problems, and provides a novel nutmeg tinpikki sauce having excellent taste and nutrition and being useful for health, a method for preparing the same, and nutrition tteokbokki made using the same.

According to one aspect of the present invention, there is provided a process for making a turmeric-oyster sauce containing sulfur dioxide; 2kg of turmeric-oyster sauce was mixed with 1 ~ 1.5ℓ of broth, 1 ~ 2kg of red pepper powder, 2 ~ 250g of red pepper powder, 400 ~ 500g of sugar, 70 ~ 100ℓ of canary broth, 500 ~ 700g of plum solution, So as to obtain a first base solution; In 18 liters of water, 350 to 450 g of groundwater, 250 to 300 g of onion, 400 to 500 g of onion, 80 to 120 g of kelp, 80 to 100 g of shiitake mushroom root and 80 to 100 g of sea cucumber are boiled and then solid content is removed to make a second base solution process; And mixing the first base solution and the second base solution at a ratio of 1: 4 to 5: 1 by weight, and a nutrient tteokbokki sauce prepared by the method.

According to another aspect of the present invention, there is provided a process for preparing a turmeric-oyster sauce comprising the steps of: (a) mixing soy sauce, soy sauce, and mirin at a ratio of 1.5: 2: 1: 1.5: 2; (b) In 5 liters of the soy sauce base, 2.5 to 3.5 kg of oyster, 1.0 to 1.5 kg of onion, 1.5 to 2 kg of non-cooked apple, 1.5 to 2 kg of apple, 0.5 to 1 kg of pear and 200 to 300 g of kelp were put and aged at room temperature, The process of making; (c) adding 400 to 500 ml of soju and 400 to 500 g of sugar to the primary aged soy sauce base; (d) removing the solid content from the boil in the step (c) and obtaining a liquid phase to make a secondary aged soy sauce base; (e) The process of making turmeric-starch water by adding 400 ~ 500g of starch and 100 ~ 150g of turmeric powder to 2ℓ of water; And (f) preparing a turmeric-oyster sauce by mixing the turmeric-starch material prepared in the step (e) with the secondary aged soy sauce base prepared in the step (c).

According to still another aspect of the present invention, there is provided a nutmeg tteokbok cooked by adding rice cakes and vegetables to the sauce prepared as described above and boiling them.

According to the present invention having the above-described structure, oyster sauce and broth, which contain turmeric, are used, and broth of boiled various ingredients is used, so that the taste and nutrition are excellent.

In particular, nutritional components of broth and broth are added, nutritionally excellent, and turmeric is used, so that health promotion effect by turmeric can be obtained. In addition, oyster sauce and boiled soup with various ingredients are used, so they have a deep flavor and excellent flavor. In addition, since plum juice is used, digestion is good and deterioration of the source is prevented by the plum juice, so that the distribution and storage period of the source is also prolonged.

Since the tteokbokki according to the present invention is superior to conventional tteokbokki in nutrition, it is suitable for a well-being trend, and is beneficial to consumers' health, and is particularly suitable as a nutritious snack for a teenager in a growing season.

Hereinafter, the present invention will be described in more detail.

The tteokbokki sauce according to the present invention is prepared by the following method.

1) Process of making turmeric-oyster sauce

First, soy sauce base, soy sauce soy sauce and mirin are mixed at a ratio of 1.5 ~ 2: 1: 1.5 ~ 2 by volume and boiled to make a soy sauce base.

Then, raw oysters, onions, radishes, apples, pears, and kelp are placed in the soy sauce base and matured at room temperature to make a primary aged soy sauce base. Preferably, in 5 liters of the soy sauce base, 2.5 to 3.5 kg of oysters, 1.0 to 1.5 kg of onion, 1.5 to 2 kg of non-poultry, 1.5 to 2 kg of apple, 0.5 to 1 kg of poultry and 200 to 300 g of kelp are added and aged for 3 days at room temperature, We make aged soy sauce base.

Subsequently, the primary aged soy sauce base is boiled to a minimum, boiled with distilled liquor and sugar, boiled once more in a medium boiler, and then the solid content is removed to prepare a secondary aged soy sauce base. Preferably, 400 to 500 ml of soju and 400 to 500 g of sugar are added to the above primary aged soy sauce base, and the mixture is boiled for about 30 minutes in a medium-sized fire.

Then, the starch and turmeric powder are dissolved in water to make turmeric-starch water. Preferably, 400 to 500 g of starch and 100 to 150 g of turmeric powder are added to 2 liters of water. Starch is to match the viscosity of the oyster sauce being produced.

On the other hand, Turmeric is a plant belonging to the ginger family, and its stem and root are used for edible and medicinal purposes. It is reported that curcumin has yellow color by curcumin which is a main ingredient, and has prevention and treatment effect of dementia, anti-cancer effect, arthritis treatment effect, treatment and prevention of adult disease, inhibition of active oxygen generation, and anti-inflammatory action . It also promotes the breakdown and release of body fat, and is effective for dieting.

In this manner, a turmeric-starch substance is prepared, and then a turmeric-oyster source is completed by mixing the turmeric-starch substance produced in the second-aged soy sauce base.

The turmeric-oyster sauce thus produced is beneficial to health by adding nutritional components of turmeric to the oyster sauce.

2) Process of producing the first base solution

To 2 kg of the thus prepared turmeric-oyster sauce were mixed 1 to 1.5 liters of broth, 1 to 2 kg of red pepper powder, 200 to 250 g of red pepper powder, 400 to 500 g of sugar, 70 to 100 l of canary broth, 500 to 700 g of plum solution, To make a first base solution.

Generally speaking, the term "four bones" refers to the bones of cow's legs. The major components are gelatin, organic, inorganic, calcium, collagen, protein, amino acid, magnesium and vitamin A . Therefore, the bone marrow meat made from the burdock is widely used as a food for health because it is rich in nutrition.

The first base solution thus prepared is excellent in nutrition because it uses bone-marrow broth, and has a health-promoting effect by turmeric because it uses a turmeric-oyster sauce containing turmeric. In addition, since plum juice is used, it is well digested and its deterioration is prevented, and storage and distribution period is extended.

3) Process of manufacturing second base solution

350-150 g of water, 250-300 g of onion, 400-500 g of onion, 80-120 g of kelp, 80-100 g of shiitake mushroom and 80-100 g of crayfish are added to 18 ℓ of water, and the solid is removed by removing the solid component to make a second base solution . Preferably, it is boiled once, then the kelp is removed and the medium is boiled for about one hour to make a second base solution. If necessary, make the salt with salt.

 Especially when making the second base solution, the onions are used without peel, so that the onion peel is nourished. And the shiitake mushrooms are more fragrant than the mushroom shrimp, and because they have good nutrition, they use the shiitake mushroom roots.

 The second base solution thus produced is a broth made by boiling various materials, and thus makes the tteokbokki taste better.

4) The process of mixing the first and second base solutions

The first and second base solutions are mixed at a weight ratio of about 1: 4 to 5: 1. If the first base is less than the above level, the concentration of the tteokbok sauce is lowered, and the tteokbok broth becomes excessively diluted and swollen. If the first base is larger than the above-mentioned level, the amount of the second base solution is relatively decreased, so that the seasoning is burnt in the process of boiling the tteokbokki, and the tteokbokki soup is recollected and the overall flavor of the tteokbokki is lowered.

The thus prepared tneokbok sauce according to the present invention can be prepared by preparing a first base solution containing oyster sauce and broth containing cauliflower and a sauce using a second base solution obtained by boiling various materials and considering nutrition and taste components Tteokbokki has a deep flavor, excellent nutrition, health-promoting effect can be obtained by turmeric.

On the other hand, the tteokbokki was cooked using the tteokbok sauce prepared as described above, and the rice cake for the tteokbokki was put in the pot, and the sauce according to the present invention was added and boiled. At this time, vegetables such as par and cabbage are added, and the seasoning which brings out the sweetness such as the seasoning and the syrup is put in according to the taste, and the tteokbokki is completed.

Claims (4)

The process of making turmeric-oyster sauce containing turmeric;
1 kg of broth, 1 to 2 kg of red pepper powder, 2 to 250 g of red pepper powder, 400 to 500 g of sugar, 70 to 100 l of canned fish sauce, and 500 to 700 g of plum solution were mixed with 2 kg of turmeric-oyster sauce, The process of making the base solution;
The process of making the second base solution by boiling in the 18 ℓ of water, 350 ~ 450g of water, 250 ~ 300g of onion, 400 ~ 500g of onion, 80 ~ 120g of kelp, 80 ~ 100g of shiitake root and 80 ~ ; And
And mixing the first base solution and the second base solution at a weight ratio of 1: 4 to 5: 1.
The method according to claim 1,
The process of making the turmeric-oyster sauce comprises:
(a) Mixing soy sauce, soy sauce, and mirin at a ratio of 1.5 to 2: 1: 1.5 to 2 by volume and boiling to make a soy sauce base;
(b) In 5 liters of the soy sauce base, 2.5 to 3.5 kg of oyster, 1.0 to 1.5 kg of onion, 1.5 to 2 kg of non-cooked apple, 1.5 to 2 kg of apple, 0.5 to 1 kg of pear and 200 to 300 g of kelp were put and aged at room temperature, The process of making;
(c) adding 400 to 500 ml of soju and 400 to 500 g of sugar to the primary aged soy sauce base;
(d) removing the solid content from the boil in the step (c) and obtaining a liquid phase to make a secondary aged soy sauce base;
(e) The process of making turmeric-starch water by adding 400 ~ 500g of starch and 100 ~ 150g of turmeric powder to 2ℓ of water; And
(f) a step of making a turmeric-oyster sauce by mixing the turmeric-starch material prepared in the step (e) into a secondary aged soy sauce base prepared in the step (d). Way.
A nutritious rice cake soup made by the method according to claim 1 or 2.
A nutrient rice cake cake, which is prepared by boiling rice cake and vegetable for rice cake roast in a nutritional rice cake soup made by the method according to claim 1 or 2.