KR102186755B1 - Manufacturing method of stir-fried rice cake containing uniformly dispered sause and stir-fried rice cake containing sause manufactured by the same - Google Patents

Abstract

The present invention relates to a method of preparing rice cake for stir-fried rice cake, having seasoning sauce evenly seeped, and rice cake for stir-fried rice cake prepared thereby. The method of preparing rice cake for stir-fried rice cake, having seasoning sauce evenly seeped comprises the steps of: a soaking step of soaking washed rice in water; grinding the soaked rice using a grinder; adding seasoning sauce including 20 to 50 parts by weight of red pepper powder, 20 to 50 parts by weight of sugar, 10 to 30 parts by weight of salt, 5 to 25 parts by weight of starch, 1 to 20 parts by weight of wasabi powder, and 1 to 20 parts by weight of fish sauce, based on 100 parts by weight of the ground rice powder, and mixing the mixture thereof using a stirring device; steaming the stirred mixture in a steamer; and extruding the mixture steamed in the steamer into seasoned rice cake and cooling the extruded seasoned rice cake to prepare rice cake for stir-fried rice cake. Accordingly, the rice cake for stir-fried rice cake has unique taste that gets along well with stir-fried rice cake, enables a user to enjoy the improved taste of stir-fried rice cake, and has improved storage stability.

Description

Manufacturing method of stir-fried rice cake containing uniformly dispered sause and stir-fried rice cake containing sause manufactured by the same}

The present invention relates to a method of manufacturing a tteokbokki rice cake in which a seasoning sauce with improved storage stability is evenly soaked, and a tteokbokki rice cake manufactured therefrom, which can feel an improved taste of tteokbokki without spoiling the unique taste of tteokbokki rice cake.

Due to the recent globalization of Korean food, Tteokbokki is highly evaluated in terms of taste so that it can not be compared to any other cuisine in the world. Recently, various types of cooking methods, sauces, and Tteokbokki Tteok are being developed for branding of Tteokbokki.

The general recipe of tteokbokki can be cooked by adding meat and/or various vegetables to the chopped rice cake and frying with various seasonings. Tteokbokki, which is commonly distributed, is made from rice flour or flour, then cut into appropriate size, and the tteokbokki is added to the seasoning and fried in the same container. However, in the case of such conventional tteokbokki, no matter how long the tteokbokki sauce is fried, there is a problem that the taste of the tteokbokki seasoning cannot be properly tasted.

In order to solve this problem, Korean Patent Nos. 10-1221326, 10-1375856, 10-1479500, and Korean Patent No. 10-1869015 add various seasonings to the tteokbokki rice cake itself to satisfy the taste of modern people. In accordance with the various forms, Tteokbokki rice cakes were disclosed that emphasized taste and functionality.

In addition to this, the prior art literature discloses tteokbokki rice cakes having various shapes and functions, but if the rice cake is manufactured by mixing powders of various functional ingredients, the inherent taste of the rice cakes is damaged, or the rice cake spreads quickly when making tteokbokki or seasoning. This problem of being easily eluted, and problems of long-term storage or distribution at room temperature due to contamination of microorganisms during cooling and packaging still remain.

Korean Patent Registration No. 10-1221326 Korean Patent Registration No. 10-1375856 Korean Patent Registration No. 10-1479500 Korean Patent Registration No. 10-1869015

The present invention has been conceived to solve the above-described problems, and an embodiment of the present invention is a tteokbokki in which an improved tteokbokki taste can be felt, and a seasoning sauce with improved storage stability is evenly immersed in it without compromising the unique taste of tteokbokki rice cake. It is intended to provide a method of making rice cakes.

Another embodiment of the present invention is to provide a tteokbokki rice cake prepared from the method of manufacturing the tteokbokki rice cake in which the seasoning sauce is evenly soaked.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

In one embodiment of the present invention, in a method of manufacturing a tteokbokki rice cake in which a seasoning sauce is evenly soaked, the washed rice is immersed in water; Pulverizing the soaked rice using a grinder; With respect to 100 parts by weight of the pulverized rice flour, 20 to 50 parts by weight of red pepper powder, 20 to 50 parts by weight of sugar, 10 to 30 parts by weight of salt, 5 to 25 parts by weight of starch, 1 to 20 parts by weight of wasabi powder, 1 to 20 of fish sauce Adding a seasoning sauce containing parts by weight and mixing with a stirrer; Steaming the stirred mixture in a steam steamer; And after extruding the seasoned rice cake steamed in the steamer, cooling to prepare a tteokbokki rice cake; It provides a method for producing a rice cake tteokbokki including.

The pulverizing step is performed by mixing 100 parts by weight of soaked rice having a moisture content of 25 to 40%, 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose, and then pulverizing using a grinder. It can be done.

The steaming step is performed by wrapping the stirred mixture using bamboo leaves aged with fermented konjac broth, and then steaming in a steam steamer; The bamboo leaves aged with the konjac fermentation broth may be prepared by immersing washed and dried bamboo leaves in the konjac fermentation broth, subjected to ultrasonic treatment at 50 to 70°C, and then aged at 3 to 10°C for 7 to 20 days.

In the step of extruding the seasoned rice cake steamed in the steamer and cooling it to produce a rice cake, coating the surface of the extruded rice cake with a coating composition comprising 100 parts by weight of vegetable oil and 1 to 5 parts by weight of fosvitin. After that, it may be performed by cooling and vacuum packaging.

Another embodiment of the present invention provides a tteokbokki rice cake that is manufactured by the method of manufacturing the tteokbokki rice cake according to the embodiment of the present invention.

According to the manufacturing method of tteokbokki rice cake in which the seasoning sauce is evenly soaked according to an embodiment of the present invention and the tteokbokki rice cake produced therefrom, the seasoning sauce can be evenly infiltrated into the tteokbokki rice cake having a chewy texture that consumers prefer. As the seasoning sauce does not elute easily, there is an effect that you can feel the improved taste of tteokbokki without spoiling the unique taste of tteokbokki rice cake. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

1 is a schematic diagram showing a method of manufacturing a tteokbokki rice cake in which seasoning sauce is evenly soaked according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail. However, this is presented as an example, and the present invention is not limited thereby, and the present invention is only defined by the scope of the claims to be described later.

In one embodiment of the present invention, in a method of manufacturing a tteokbokki rice cake in which a seasoning sauce is evenly soaked, the washed rice is immersed in water; Pulverizing the soaked rice using a grinder; With respect to 100 parts by weight of the pulverized rice flour, 20 to 50 parts by weight of red pepper powder, 20 to 50 parts by weight of sugar, 10 to 30 parts by weight of salt, 5 to 25 parts by weight of starch, 1 to 20 parts by weight of wasabi powder, 1 to 20 of fish sauce Adding a seasoning sauce containing parts by weight and mixing with a stirrer; Steaming the stirred mixture in a steam steamer; And after extruding the seasoned rice cake steamed in the steamer, cooling to prepare a tteokbokki rice cake; It provides a method for producing a rice cake tteokbokki including. Fig. 1 is a schematic diagram showing a method of manufacturing a tteokbokki rice cake in which seasoning sauce is evenly soaked according to an embodiment of the present invention.

According to the manufacturing method of tteokbokki rice cake in which the seasoning sauce is evenly soaked according to an embodiment of the present invention and the tteokbokki rice cake produced therefrom, the seasoning sauce can be evenly infiltrated into the tteokbokki rice cake having a chewy texture that consumers prefer. As the seasoning sauce does not elute easily, there is an effect that you can feel the improved taste of tteokbokki without spoiling the unique taste of tteokbokki rice cake. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

First, the immersion step of soaking the washed rice in water may be performed by soaking the rice in water for 3 to 10 hours. If the immersion time is too short, the pulverization efficiency may decrease in the subsequent pulverization step, or the pulverized rice flour particles are coarse, so that sufficient gelation cannot occur, so that the particles are coarse, and a long time may be required in the subsequent step of increasing the increase. have. In addition, if the immersion time is too long, there is a problem in that the rice may be spoiled, resulting in an unpleasant odor or deteriorating the flavor of the rice cake.

In addition, rice that can be used in the present invention is a general one used in the art, and its kind is not particularly limited. However, in consideration of the improvement of the texture of tteokbokki rice cake and the absorption characteristics of the functional ingredients used in the present invention, including seasoning sauce, a mixture of spicy rice and glutinous rice in a weight ratio of 2 to 5: 1 may be preferably used.

Thereafter, the step of pulverizing the soaked rice using a grinder may be performed by degassing the soaked rice to have a moisture content of 25 to 40%, and then pulverizing the soaked rice using a grinder. Thereby, there is an effect of improving the texture of tteokbokki rice cake and further improving the absorption properties of functional ingredients used in the present invention, including seasoning sauce, into tteokbokki rice cake.

In addition, the step of pulverizing the soaked rice using a grinder is mixing 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose to 100 parts by weight of soaked rice having a water content of 25 to 40% Then, it can be carried out more preferably by grinding using a grinder. As a result, it is possible to provide a tteokbokki rice cake with a chewy texture that consumers prefer, and the ingredients are physically penetrated and fixed between the coarse tissues of rice flour, so that the seasoning sauce can penetrate evenly at a later stage, It is possible to provide a more improved tteokbokki taste. In addition, the ingredients may provide an effect of preventing their elution by more firmly fixing the starch and seasoning sauce.

More specifically, the allyl isothiocyanate not only has a strong antiseptic and antibacterial effect and antioxidant activity, but also softens the rough tissues of rice flour, easily penetrates and fixes between tissues, so that the seasoning sauce can penetrate evenly at a later stage. It functions to enhance the taste of food by allowing it to be used. The allyl isothiocyanate is preferably contained in an amount of 5 to 20 parts by weight based on 100 parts by weight of the soaked rice. If the content of allyl isothiocyanate is too small, the above-described improvement effect may be insufficient, and if the content of allyl isothiocyanate is too high, the taste of tteokbokki becomes too strong, resulting in a unique taste of tteokbokki. There is a problem that can be damaged.

In addition, the trehalose improves the storage properties of tteokbokki rice cakes, softens the coarse texture of rice flour with allyl isothiocyanate, and easily penetrates and fixes between the tissues, so that the seasoning sauce is evenly distributed in a later step. By allowing it to penetrate, it not only enhances the taste of food, but also functions to prevent the elution of starch and seasoning sauce by fixing them. The trehalose is preferably contained in an amount of 1 to 10 parts by weight based on 100 parts by weight of the soaked rice. When the content of trehalose is too small, the above-described improvement effect may be insufficient, and when the content of trehalose is too large, there is a problem that the above-described effect is not improved any more.

The pulverization may be performed using a conventional pulverizer generally known in the art, and the type is not particularly limited. For example, the pulverization may be performed using a grain grinder.

In addition, it may further include a step of sieving the rice flour obtained after the pulverization.

Rice flour prepared in this way can provide excellent taste and texture of tteokbokki rice cake using those having a powderiness of 90 to 140 mesh.

Thereafter, the step of adding seasoning sauce to the pulverized rice flour and mixing with a stirrer includes 20 to 50 parts by weight of red pepper powder, 20 to 50 parts by weight of sugar, 10 to 30 parts by weight of salt, and starch based on 100 parts by weight of the pulverized rice powder. It can be carried out by adding a seasoning sauce containing 5 to 25 parts by weight, 1 to 20 parts by weight of wasabi powder, and 1 to 20 parts by weight of fish sauce and mixing with a stirrer.

The red pepper powder has a function of giving out spicy taste and color to arouse appetite. The red pepper powder has an average particle diameter of 80 to 150 µm, so that it can penetrate evenly into the tteokbokki rice cake. The red pepper powder is preferably contained in an amount of 20 to 50 parts by weight based on 100 parts by weight of the pulverized rice powder. When the content of the red pepper powder is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the red pepper powder is too high, the spicy taste becomes too strong, and the unique taste of tteokbokki may be damaged.

The sugar has a sweet taste and functions to improve the storage properties of tteokbokki rice cake. The sugar is preferably contained in an amount of 20 to 50 parts by weight, based on 100 parts by weight of the pulverized rice flour. If the content of the sugar is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the sugar is too high, the sweet taste becomes too strong, thereby damaging the original taste of tteokbokki.

The salt functions to impart saltiness and improve storage. The salt is preferably contained in an amount of 10 to 30 parts by weight, based on 100 parts by weight of the pulverized rice flour. When the content of the salt is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the salt is too large, the salty taste becomes too strong, and the unique taste of tteokbokki may be damaged.

The starch functions to prevent aging of the tteokbokki tteok due to freezing and thawing processes, thereby maintaining the viscosity of the tteokbokki tteok so that the surface is not cracked. The starch is composed of corn starch, tapioca starch, tapioca modified starch (sunmix NA, SYTD-445), acetic acid modified rice starch, saegoami (high amylose rice) starch, alphanized crosslinked modified starch, and mixed starch thereof. One or more selected from the group may be preferably used. In particular, the above effect can be further improved by using a mixture of corn starch and gelatinized crosslinked modified starch in a weight ratio of 2 to 5: 1. At this time, the gelatinized cross-linked modified starch is Acetylated Distarch Adipate, Acetylated Distarch Phosphate, Distarch Phosphate, Phosphated Distarch Phosphate, and Hydroxypropylphosphate distarch can be preferably used. The starch is preferably contained in an amount of 5 to 25 parts by weight, based on 100 parts by weight of the pulverized rice flour. When the content of the starch is too small, the above-described improvement effect may be insufficient, and when the content of the starch is too large, there is a problem that the unique texture of tteokbokki may be damaged.

The wasabi powder can provide a unique spicy taste, softens the coarse texture of the pulverized rice powder, easily penetrates and fixes between the tissues, and allows it to penetrate evenly with other ingredients of the seasoning sauce, thereby enhancing the taste of food. It functions to enhance. In addition, it functions to improve storage. The wasabi powder is preferably contained in an amount of 1 to 20 parts by weight based on 100 parts by weight of the pulverized rice powder. If the content of the wasabi powder is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the wasabi powder is too high, the characteristic spicy taste becomes too strong, and the unique taste of tteokbokki may be damaged. have.

The fish sauce provides a salty taste and a deep taste of the seasoning sauce, and functions to improve storage. As for the fish sauce, canary fish sauce can be used more preferably. The fish sauce is preferably contained in an amount of 1 to 20 parts by weight based on 100 parts by weight of the pulverized rice flour. If the content of the fish sauce is too small, there is a problem that the above-described improvement effect may be insufficient, and if the content of the fish sauce is too large, the characteristic salty taste becomes too strong, thereby damaging the unique taste and aroma of tteokbokki. .

The step of adding seasoning sauce to the pulverized rice flour and mixing with a stirrer further includes aging the stirred mixture at a temperature of 10 to 20° C. for 1 to 5 hours, and has a chewy texture preferred by consumers. The seasoning sauce can be penetrated evenly, and the seasoning sauce does not easily elute, so there is an effect that you can feel the taste of tteokbokki even better without spoiling the unique taste of tteokbokki rice cake. In addition, the storage stability is greatly improved, and the effect of easy long-term storage and distribution at room temperature can be further improved.

Thereafter, the step of steaming the stirred mixture in a steam steamer may be performed by steaming the stirred mixture in a steam steamer at a temperature of 90 to 100 °C for 15 to 30 minutes.

In addition, the step of steaming the stirred mixture in a steam steamer may be performed by wrapping the stirred mixture using bamboo leaves aged with a fermented konjac broth, and then steaming the mixture in a steam steamer. The seasoned rice cake steamed in the steam steamer may have a moisture content of 30 to 50%. Thereby, steaming can be performed while controlling to keep moisture evenly, and bamboo leaves aged with konjac fermentation greatly improve the storage stability of tteokbokki rice cake, and the effect of long-term storage and distribution at room temperature can be further improved. . This allows the seasoning sauce to penetrate evenly into the Tteokbokki Tteok, which has a chewy texture that consumers prefer, and this seasoning sauce does not easily elute, so that the taste of the Tteokbokki Tteokbokki can be improved without spoiling the unique taste of Tteokbokki Tteok. have.

More specifically, the bamboo leaves aged with the konjac fermentation broth are prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at 50 to 70°C, and then aging at 3 to 10°C for 7 to 20 days. It is preferable to use. At this time, the konjac fermentation broth may be used generally used in the art, but for example, 50 to 200 parts by weight of alkaline electrolyzed water is added to 100 parts by weight of konjac powder and homogenized, and then lactic acid bacteria (Lactobacillus, Lactococcus, Leuconostoc, Pediococcus Alternatively, Bifidobacterium) may be inoculated with 0.5 to 10 parts by weight of oligosaccharide, and then fermented at 25 to 40° C. for 10 to 30 hours may be preferably used. At this time, the lactic acid bacteria are preferably inoculated at 1.0×10 ⁵ to 1.0×10 ⁹ cfu/mL. Among the lactic acid bacteria, Lactobacillus plantarum may be preferably used as a preferred strain for fermenting the konjac when preparing the konjac fermentation broth. In addition, as the alkaline electrolyzed water, electrolytic reduced water having a pH of 8.5 to 10 may be preferably used.

Thereafter, the step of extruding the seasoned rice cake steamed in the steamer and cooling it to produce a tteokbokki rice cake is performed by extrusion molding the seasoned rice cake steamed in the steamer and then cooling it to a temperature of 50 to 70°C. I can.

More specifically, the step of producing a tteokbokki rice cake by extruding the seasoned rice cake steamed in the steamer and cooling it is a coating comprising 100 parts by weight of vegetable oil and 1 to 5 parts by weight of fosvitin on the surface of the extruded rice cake It may be performed by coating with the composition, cooling, and vacuum packaging. As a result, the seasoning sauce that is evenly soaked in the tteokbokki rice cake, which is preferred by consumers, does not easily elute, so that the taste of the tteokbokki rice cake can be improved without harming the unique taste of the rice cake. In addition, the storage stability is greatly improved, and the effect of easy long-term storage and distribution at room temperature can be further improved.

The vegetable oil coats the surface of the rice cake to prevent moisture in the air from adsorbing, thereby improving storage stability, and preventing the seasoning sauce that has evenly penetrated the rice cake from eluting easily. The vegetable oil is generally used in the art, and its kind is not particularly limited, and for example, soybean oil, corn oil, cottonseed oil, canola oil, or olive oil may be preferably used.

In addition, the phosphitin (phosvitin) is a phosphorylated protein that accounts for about 16% of the protein present in egg yolk, and contains about 10% of a phosphorylated group, and has an antioxidant function to further improve the storage stability and evenly distribute the rice cake. It functions to prevent the soaked seasoning sauce from easily eluting. The fosbitin is preferably contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the vegetable oil. When the content of the fosbitin is too small, there is a problem that the above-described improvement effect may be insufficient, and when the content of the fosbitin is too large, there is a problem that no further improvement effect can be expected.

Another embodiment of the present invention provides a tteokbokki rice cake that is manufactured by the method of manufacturing the tteokbokki rice cake according to the embodiment of the present invention.

According to the manufacturing method of the tteokbokki rice cake in which the seasoning sauce is evenly soaked according to the embodiment of the present invention and the tteokbokki rice cake produced therefrom, the seasoning sauce can be evenly soaked in the tteokbokki rice cake having a chewy texture that consumers prefer, Since these seasoning sauces do not easily elute, there is an effect of having an improved taste of tteokbokki without spoiling the unique taste of tteokbokki rice cake. In addition, the storage stability is very improved, and there is an effect that it is easy to store and distribute for a long time at room temperature.

Above, the preferred embodiment of the present invention has been described in detail, but the present invention is not limited to the above embodiment, and various modifications by those of ordinary skill in the relevant field within the scope of the technical idea of the present invention This is possible.

<Example 1>

Rice prepared by mixing spicy rice and glutinous rice in a weight ratio of 5: 1 was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed.

The soaked rice having a moisture content of about 34% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice flour having a powderiness of 120 mesh.

Based on 100 parts by weight of the pulverized rice flour, 29 parts by weight of red pepper powder (average particle diameter: about 96 µm), 31 parts by weight of sugar, 18 parts by weight of salt, 13 parts by weight of corn starch, 11 parts by weight of wasabi powder, 7 parts by weight of canary fish sauce The seasoning sauce was added and mixed with a stirrer.

Thereafter, the agitated mixture was wrapped using bamboo leaves matured with a fermented konjac broth, and then steamed for 25 minutes in a steam steamer at a temperature of about 95°C. At this time, the bamboo leaves matured with the konjac fermentation broth were prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at about 50°C, and aging for 17 days at about 5°C. In addition, the konjac fermentation broth was homogenized by adding 135 parts by weight of alkaline electrolyzed water of pH 8.5 to 100 parts by weight of konjac powder, and then inoculating Lactobacillus plantarum 9.8×10 ⁷ cfu/mL together with 3 parts by weight of oligosaccharide, about What was prepared by fermenting at 37° C. for 24 hours was used.

On the other hand, it was confirmed that the seasoned rice cake increased in the steam steamer had a moisture content of about 40%.

Thereafter, the seasoned rice cake steamed in the steamer was extruded, and then cooled to a temperature of about 60° C. to prepare a rice cake tteokbokki in which the seasoning sauce was evenly permeated.

<Example 2>

Rice prepared by mixing spicy rice and glutinous rice in a weight ratio of 5: 1 was prepared and washed, and the washed rice was soaked in water for about 3 hours and immersed.

After mixing 8 parts by weight of allyl isothiocyanate and 4 parts by weight of trehalose into 100 parts by weight of the soaked rice having a moisture content of about 34%, the rice flour obtained after pulverization using a grinder is sieved to form 120 mesh. A pulverized rice flour having a fineness was prepared.

With respect to 100 parts by weight of the pulverized rice flour, 29 parts by weight of red pepper powder (average particle diameter: about 96 µm), 31 parts by weight of sugar, 18 parts by weight of salt, 13 parts by weight of starch, 11 parts by weight of wasabi powder, 7 parts by weight of canary fish sauce The seasoning sauce was added and mixed with a stirrer. At this time, the starch was used as a mixture of corn starch and acetyladipic acid transfer starch in a 3: 1 weight ratio.

The stirred mixture was aged at about 15 °C for 3 hours.

Thereafter, the agitated mixture was wrapped using bamboo leaves matured with a fermented konjac broth, and then steamed for 25 minutes in a steam steamer at a temperature of about 95°C. At this time, the bamboo leaves matured with the konjac fermentation broth were prepared by immersing the washed and dried bamboo leaves in the konjac fermentation broth, sonicating at about 50°C, and aging for 17 days at about 5°C. In addition, the konjac fermentation broth was homogenized by adding 135 parts by weight of alkaline electrolyzed water of pH 8.5 to 100 parts by weight of konjac powder, and then inoculating Lactobacillus plantarum 9.8×10 ⁷ cfu/mL together with 3 parts by weight of oligosaccharide, about It was used prepared by fermentation at 37 ℃ for 24 hours.

On the other hand, it was confirmed that the seasoned rice cake increased in the steam steamer had a moisture content of about 41%.

Then, after extrusion molding the seasoned rice cake steamed in the steamer, the surface of the extruded rice cake was coated with a coating composition containing 100 parts by weight of vegetable oil and 2 parts by weight of fosvitin, and cooled to a temperature of about 60°C. By doing this, the tteokbokki rice cake was prepared with the seasoning sauce evenly soaked.

<Comparative Example 1>

Hot rice was prepared and washed, and the washed rice was soaked in water for about 0.5 hours and immersed.

The soaked rice having a moisture content of about 18% was pulverized using a grinder and then the obtained rice flour was sieved to prepare pulverized rice powder having a fineness of 120 mesh.

A seasoning sauce containing 35 parts by weight of red pepper powder (average particle diameter: about 96 µm), 33 parts by weight of sugar, 13 parts by weight of salt, and 15 parts by weight of corn starch was added to 100 parts by weight of the pulverized rice flour and mixed with a stirrer.

Then, the stirred mixture was steamed for 25 minutes in a steam steamer at a temperature of about 95 °C. At this time, it was confirmed that the seasoned rice cake increased in the steam steamer had a moisture content of about 31%.

Thereafter, the seasoned rice cake steamed in the steamer was extruded and cooled to a temperature of about 60° C. to prepare a rice cake for comparison.

<Experimental Example 1> Sensory evaluation

The sensory evaluation was conducted directly to 5 male children, 5 female children, 5 male high school students, 5 female high school students, 5 adult males, and 5 adult females, directly using the tteokbokki rice cake prepared in Examples 1 and 2 and Comparative Example 1. After tasting, each sample was evaluated, and the results are shown in Table 1 below.

-. Overall taste: 5 points: very good -> 1 point: not good at all

-. Chewy degree: 5 points: very chewy -> 1 point: not chewy at all

Example 1 Example 2 Comparative Example 1 flavor 3.4 3.8 2.8 Chewy 3.7 4.2 3.2

As can be seen in Table 1, it was confirmed that the tteokbokki rice cake prepared according to the embodiment of the present invention had a higher overall taste score than the tteokbokki rice cake prepared in the comparative example and had excellent chewyness.

<Experimental Example 2> Microbial experiment during storage at room temperature

Take 10 g of tteokbokki rice cake prepared in Example 2 and Comparative Example 1, put it in a sterilization pack, add 90 g of sterilized distilled water, mix, crush, and incubate in 15 ml of plate count agar medium at 37°C for 48 hours, and then cultivate bacteria by colony counting. The number of was measured, and it was confirmed whether it meets the food code standard. The results are shown in Tables 2 (Example 2) and 3 (Comparative Example 1) below. At this time, the determination of conformity is based on the standards of food standards and standards in the Food Code. The reason for measuring general bacteria, Escherichia coli, and coliforms is that they are indicators of food hygiene. The higher the number of common bacteria, the higher the degree of contamination, the higher the risk of deterioration and food poisoning, and E. coli was contaminated with food. Coliform group is an indicator that has a high risk of developing E. coli.

Room temperature distribution
(Stored at 30℃) Common bacteria Coli Coliform result Judgment result Judgment result Judgment After manufacture Not detected fitness Not detected fitness Not detected fitness 1 month later Not detected fitness Not detected fitness Not detected fitness 3 months later Not detected fitness Not detected fitness Not detected fitness 6 months later Not detected fitness Not detected fitness Not detected fitness 10 months later Not detected fitness Not detected fitness Not detected fitness

Room temperature distribution
(Stored at 30℃) Common bacteria Coli Coliform result Judgment result Judgment result Judgment After manufacture 0.5×10 ² fitness Not detected fitness Not detected fitness 1 month later 1.0×10 ⁷ incongruity Not detected fitness Not detected fitness

As can be seen in Table 2 above, the tteokbokki rice cake prepared according to the embodiment of the present invention was not detected at all even after 10 months at 30°C, and all bacteria, E. It was confirmed that it was possible.

However, as can be seen in Table 4, in the case of the tteokbokki rice cake prepared in the comparative example, it was confirmed that there was deterioration due to general bacteria after 1 month.

<Experimental Example 3> Starch and seasoning elution experiment

After cooking 150 g of tteokbokki rice cake prepared in Examples 1 and 2 and Comparative Example 1 for 1 minute and 30 seconds in 500 ml of boiling water (about 100°C), starch and seasoning were prepared using water from which starch and seasonings excluding rice cakes were eluted as samples. The elution experiment was carried out. To analyze the elution degree of starch and seasoning, a spectrophotometer Agilent 8453 UV-Vis Spectrophotometer was used. This instrument measures the amount of light (absorbance) absorbed when light with a wavelength of 480 nm passes through the sample solution. The concentration of can be determined. The results of experiments with each sample are shown in Table 4 below.

Example 1 Example 2 Comparative Example 1 Absorbance 1.37140 1.18650 2.89620

As can be seen in Table 4, the absorbance of the Example was lower than the absorbance of the Comparative Example, which means that the elution concentration of the starch and seasoning of the Example was low, so that less light was absorbed. Therefore, the rice cake of the embodiment can save the original taste of the ingredients because the elution of starch and seasoning is small during cooking.

As described above, those skilled in the art to which the present invention pertains will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Therefore, all the embodiments described above are illustrative and should be understood as non-limiting. The scope of the present invention should be construed as including all altered or modified forms derived from the meaning and scope of the claims to be described later rather than the above detailed description, and equivalent concepts thereof.

Claims (5)

In the manufacturing method of tteokbokki rice cake with seasoning sauce evenly soaked,
An immersion step in which the washed rice is called in water;
Pulverizing the soaked rice using a grinder;
With respect to 100 parts by weight of the pulverized rice flour, 20 to 50 parts by weight of red pepper powder, 20 to 50 parts by weight of sugar, 10 to 30 parts by weight of salt, 5 to 25 parts by weight of starch, 1 to 20 parts by weight of wasabi powder, 1 to 20 of fish sauce Adding a seasoning sauce containing parts by weight and mixing with a stirrer;
Steaming the stirred mixture in a steam steamer; And
Including; after extruding the seasoned rice cake steamed in the steamer, cooling to prepare a rice cake
The pulverizing step
It characterized in that it is carried out by mixing 100 parts by weight of soaked rice having a water content of 25 to 40%, 5 to 20 parts by weight of allyl isothiocyanate and 1 to 10 parts by weight of trehalose, and then pulverizing using a grinder. How to make tteokbokki rice cake
delete The method of claim 1,
The step of increasing the capital
It is carried out by wrapping the stirred mixture using bamboo leaves aged with fermented konjac broth, and then steaming it in a steam steamer;
The bamboo leaves matured with the konjac fermentation broth are prepared by immersing washed and dried bamboo leaves in the konjac fermentation broth, subjected to ultrasonic treatment at 50 to 70°C, and then aged at 3 to 10°C for 7 to 20 days. The manufacturing method of tteokbokki rice cake.
The method of claim 1,
After extruding the seasoned rice cake steamed in the steamer, cooling to prepare a rice cake
The method for producing a rice cake tteokbokki, characterized in that it is carried out by coating the surface of the extruded rice cake with a coating composition containing 100 parts by weight of vegetable oil and 1 to 5 parts by weight of fosvitin, cooling and vacuum packaging.
A tteokbokki rice cake, characterized in that it is produced by the method of manufacturing the tteokbokki rice cake according to any one of claims 1, 3, and 4.

Images