KR100621551B1 - The method of making from acorn-rice cake - Google Patents
The method of making from acorn-rice cake Download PDFInfo
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- KR100621551B1 KR100621551B1 KR1020050010876A KR20050010876A KR100621551B1 KR 100621551 B1 KR100621551 B1 KR 100621551B1 KR 1020050010876 A KR1020050010876 A KR 1020050010876A KR 20050010876 A KR20050010876 A KR 20050010876A KR 100621551 B1 KR100621551 B1 KR 100621551B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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Abstract
본 발명은 도토리떡볶이 제조 및 그 제조방법에 관한 것으로 어린이 및 청소년들뿐만 아니라 어른들까지 좋아하는 떡복이를 제공하고 오랜시간 조리해도 떡볶이의 떡이 퍼지거나 풀어지는 일이 없으며, 항상 쫀득하게 먹을 수 있도록 하고 한약재를 달인 육수를 넣어 고추장과 양파, 대파, 양배추, 당근, 오이의 천연양념과 설탕을 첨가하여 만든 고품질의 도토리떡볶이를 제조 및 그 제조방법에 관한 것이다.The present invention relates to the production of acorn tteokbokki and its manufacturing method provides a favorite bokbokbok not only children and adolescents but also adults and cooked for a long time does not spread or loosen the rice cakes of tteokbokki and always eat It relates to a high quality acorn tteokbokki made by adding natural seasonings and sugar of red pepper paste, onion, leek, cabbage, carrot, and cucumber by adding a decoction of herbal medicine.
Description
본 발명은 도토리떡볶이 제조방법에 관한 것으로, 보다 상세하게는 어린이 및 청소년들뿐만 아니라 어른들까지 좋아하는 떡복이를 제공하고 오랜시간 조리해도 떡볶이의 떡이 퍼지거나 풀어지는 일이 없으며, 항상 쫀득하게 먹을 수 있도록 하고 한약재를 달인 육수를 넣어 고추장과 양파, 대파, 양배추, 당근, 오이의 천연양념과 설탕을 첨가하여 만든 고품질의 도토리떡볶이를 제조방법에 관한 것이다.The present invention relates to a method for manufacturing acorn tteokbokki, and more specifically, children and adolescents as well as adults to provide a favorite tteokbokki even if cooked for a long time does not spread or loosen the rice cake of tteokbokki, you can always eat thoroughly It is related to a method of manufacturing high quality acorn tteokbokki made by adding natural seasoning and sugar of red pepper paste, onion, leek, cabbage, carrot, and cucumber by putting broth with decoction of Chinese medicine.
통상적으로 떡볶이는 밀가루에 일정량의 전분을 혼합하여 제조하거나 쌀가루에 일정량의 밀가루를 혼합하여 제조한다. 그러나 이러한 밀가루 및 쌀가루로된 떡볶이의 영양가는 탄수화물 정도의 보잘것 없는 정도의 영양가를 가지고 있으므로 떡볶이를 자주 먹는 어린이 및 청소년에게 성장 발육에는 큰 도움을 주지 못하는 실정이다.Typically, tteokbokki is prepared by mixing a certain amount of starch in flour or by mixing a certain amount of flour in rice flour. However, since the nutritional value of the tteokbokki made of wheat flour and rice flour has a nutritious level of carbohydrates, it does not help the children and adolescents who frequently eat tteokbokki for growth and development.
또한, 일반적인 떡볶이의 양념에 있어서는 떡볶이 양념의 주원료로서는 고추장이 사용되고 있는데, 고추장은 천연조미료로 우리의 전통음식에 오래전부터 사용 되어온 우리 음식 문화에 있어서 뿌리깊은 재료이며 매우 다양한 용도로 우리나라 사람들의 식탁을 풍요롭게 하는데 많은 역할을 하여 왔다.In addition, Gochujang is used as a main ingredient of Tteokbokki seasoning. In addition, Gochujang is a natural seasoning and has been used in our traditional food for a long time. It has played many roles in enriching.
그러나 현재 우리나라 어린이 및 청소년들의 경우 그 매운맛 때문에 고추장에 대한 선호도가 낮으며 성인들도 자극적인 것이 건강에 해롭다고 인식되어 매운맛을 개선한 제품을 원하고 있으며, 상기 기본의 떡볶이에 대한 것은 단지 매운맛에 대한 영양적인 요소를 부각하지 않은 미각적인 방법에 의해 요리되고 있다.However, Korean children and adolescents in Korea prefer the hot pepper paste because of its spicy taste and adults also want to improve the spicy taste because it is perceived as irritating and harmful to health, and the basic tteokbokki is only spicy. It is cooked by aesthetic method that does not highlight the nutritional factors for the food.
따라서, 본 발명은 떡볶이의 떡에서부터 영양요소가 함유된 것을 제조하여 사용하고 양념의 주원료로서 고추장 이외에 어린이 및 청소년들뿐만 아니라 성인에까지 선호할 수 있는 영양요소가 첨가된 양념을 사용하고 떡볶이 양념에 있어서 고추장의 매운맛과 어루러진 한약재를 달인 육수를 사용함으로, 전체적인 맛과 향을 향상시킴과 동시에 육수에서의 영양분이 풍부한 한약재료의 육수를 첨가함으로써 어린이 및 청소년뿐만 아니라 성인에까지 건강에 유익하고, 보다 맛있는 영양요소가 풍부한 고품질의 도토리떡볶이를 제조방법에 관한 것으로 본 발명을 발명하게 되었다.Therefore, the present invention manufactures and uses the nutrient elements from the tteokbokki of the rice cake and uses the nutrients that can be preferred to adults as well as children and adolescents as well as red pepper paste as the main raw material of the seasoning in the tteokbokki seasoning By using broth mixed with gochujang's spicy taste and mixed herbs, it improves the overall taste and aroma and adds broth of nutrient-rich herbal ingredients in the broth, which is beneficial to health for children and adolescents as well as adults. The present invention relates to a method for producing high quality acorn tteokbokki rich in nutrients.
본 발명에 따른 도토리떡볶이를 사용하고 그 양념에 있어 양념의 재료인 사골육수에 한약재를 첨가하여 오랜시간동안 달인 한약재육수를 첨가하여 고추장과 양파, 대파, 양배추, 당근, 오이의 천연양념과 설탕을 첨가하여 매콤하면서고 영양요소가 풍부한 도토리떡볶이를 어린이 및 청소년뿐만 아니라 성인에까지 즐겨먹을 수 있고 풍부한 영양요소가 함유된 도토리떡볶이를 제공하는데 그 목적을 두고 있 다.By using the acorn tteokbokki according to the present invention and adding the herbal medicine to the bone bone broth that is the ingredient of the seasoning in the seasoning, add the decoction of the Chinese herbal medicine broth for a long time In addition, spicy and nutritious acorn tteokbokki can be enjoyed not only for children and adolescents but also for adults.
이와 같은 목적을 달성하기 위한 본 발명은 도토리떡볶이 떡 100중량부와 떡볶이 양념장 30-100중량부를 함께 버무린 도토리떡볶이의 제조방법에 있어서,In the present invention for achieving the above object, in the manufacturing method of acorn tteokbokki mixed with 100 parts by weight of acorn tteokbokki rice cake and 30-100 parts by weight of tteokbokki sauce,
상기 도토리떡볶이 떡은 쌀가루 100중량부에 도토리가루 5-30중량부, 물 10-20중량부를 혼합하여 90℃이상의 수증기의 열에 의해 5-30분정도 증자하는 1단계와, 상기 증자한후 혼합물을 30-50mm 길이의 떡가래 형태로 냉각수로 압출성형시키는 제 2단계에 의해 제조되고,The Acorn Tteokbokki Tteok is mixed with 5-30 parts by weight of acorn powder, 10-20 parts by weight of water to 100 parts by weight of rice flour, the first step of steaming for about 5-30 minutes by the heat of steam of 90 ℃ or more, and the mixture after cooking It is prepared by the second step of extruding with cooling water in the form of rice cakes of 30-50mm length,
그리고 상기의 떡볶이 양념장은 사골육수 100중량부에 오가피 5-10중량부, 엄나무 5-10중량부, 황기 5-10중량부, 녹각 5-10중량부, 감초 5-10중량부를 넣어 5시간이상 낮은 불에서 은근히 가열하여 끓인 한약재육수 100중량부에 고추장 200-300중량부, 설탕 5-10중량부, 청양고추분말 50-100중량부, 양파 5-10중량부, 양배추 5-10중량부, 당근 5-10중량부, 오이 5-10중량부, 대파 5-10중량부를 혼합하여 상기 도토리떡볶기 떡 100중량부에 떡볶이 양념장 30-100중량부로 혼합하여 80-100℃에서 10-50분간 가열하여 제조되는 도토리떡볶이의 제조방법을 제공한다.And the above tteokbokki marinade is 5-10 parts by weight of ogapi, 5-10 parts by weight of oak, 5-10 parts by weight, green tea 5-10 parts by weight, licorice 5-10 parts by weight to 100 parts by weight of bone bone broth. 100 grams of Chinese herbal medicine broth boiled over low heat, 200-300 parts of red pepper paste, 5-10 parts of sugar, 50-100 parts of cheongyang pepper powder, 5-10 parts of onion, 5-10 parts of cabbage, 5-10 parts by weight of carrots, 5-10 parts by weight of cucumber, 5-10 parts by weight of leek, mixed with 100-100 parts of the acorn tteokbokki rice cake 30-100 parts by weight of tteokbokki marinade and heated at 80-100 ℃ for 10-50 minutes It provides a method for producing acorn tteokbokki prepared.
이하, 본 발명을 바람직한 실시예를 통하여 상세하게 설명한다.Hereinafter, the present invention will be described in detail through preferred embodiments.
본 발명은 크게 도토리떡볶기 떡의 제조공정, 떡볶기 양념장의 제조공정 및 도토리떡볶이 제조공정으로 구성되며 이를 구체적으로 설명하면 아래와 같다.The present invention is largely composed of the manufacturing process of the acorn tteokbokki rice cake, the manufacturing process of the tteokbokki seasoning sauce and the acorn tteokbokki manufacturing process will be described in detail below.
1. 도토리떡볶기 떡의 제조공정1. Manufacturing Process of Acorn Tteokbokki
가. 원료쌀 : 백미를 사용하여 세척공정을 거친다.end. Raw rice: The white rice is used to go through the washing process.
나. 불림공정 : 세척된 쌀 100kg을 침지통에 넣고 100~150kg의 정제수를 채워 쌀을 침지시켜 불린다. 처리시간은 계절온도조절과 원료쌀의 건조된 정도에 따라 가감하여 통상 3∼24시간 침지하여 불린다.I. Soaking process: 100kg of washed rice is placed in the dipping bucket and filled with 100 ~ 150kg of purified water to soak rice. The treatment time is usually submerged for 3 to 24 hours, depending on seasonal temperature control and the degree of drying of the raw rice.
다. 분쇄공정 적정량의 물이 쌀에 배어 들었으면(쌀의 20∼40중량%) 물에 불린 쌀을 채에 받쳐 물기를 제거한 후 로울러식 압축분쇄기에 수회 통과시켜 쌀을 분쇄한다.All. When the appropriate amount of water is soaked in the rice (20-40% by weight of the rice), the rice soaked in the water to support the water to remove the water and then passed through a roller compactor several times to grind the rice.
라. 혼합공정 분쇄된 쌀가루 총량 100∼150kg에 대하여 도토리가루 7.5∼10kg, 정재수 10∼30kg을 잘 혼합한다.la. Mixing process Acorn powder 7.5-10kg and purified water 10-30kg are mixed well with respect to the total amount of ground rice powder 100-150kg.
마. 증자공정 : 혼합된 쌀가루 등을 증기압 0.5∼2kg/cm에서 5∼30분 증자하여 온도가 90℃ 이상이 될때까지 가열한다.hemp. Steaming process: Mix the mixed rice flour, etc. by steam at 0.5 ~ 2kg / cm for 5 ~ 30 minutes and heat it until the temperature is over 90 ℃.
바. 성형공정 : 증자된 떡반제품의 온도가 50∼80℃가 될때까지 잠시 방냉한 후, 떡반재품을 압출 성형기를 이용하여 30-50mm 길이로 절단된 가래떡 형태로 성형하여 냉각수에 의해 냉각한다.bar. Molding process: After cooling for a while until the temperature of the cooked rice cake product becomes 50-80 ° C, the rice cake product is molded into a shape of sputum-mochi cut into 30-50mm length using an extrusion molding machine and cooled by cooling water.
2. 떡볶이 양념장의 제조공정.2. Manufacturing Process of Tteokbokki Sauce.
가. 한약재육수 제조공정 : 사골육수 100중량부에 오가피 5-10중량부, 엄나무 5-10중량부, 황기 5-10중량부, 녹각 5-10중량부, 감초 5-10중량부를 넣어 5시간이상 낮은 불에서 은근히 가열하여 끓인 한약재육수를 맑은 한약재육수만을 여과하여 제조한다.end. Chinese herbal medicine broth manufacturing process: 100 parts by weight of bone marrow stock, 5-10 parts by weight of ogapi, 5-10 parts by weight of oak, 5-10 parts by weight of astragalus, 5-10 parts by weight of rust, and 5-10 parts by weight of licorice Chinese herbal medicine broth boiled by heating gently on fire is prepared by filtering only clear Chinese herbal medicine broth.
나. 양념장의 제조공정 : 한약재육수 100중량부에 고추장 200-300중량부, 설탕 5-10중량부, 청양고추분말 50-100중량부, 양파 5-10중량부, 양배추 5-10중량부, 당근 5-10중량부, 오이 5-10중량부, 대파 5-10중량부를 혼합혼합한다.I. Seasoning process: 100 parts by weight of Chinese medicinal broth 200-300 parts by weight, 5-10 parts by weight sugar, 50-100 parts by weight of red pepper powder, 5-10 parts by weight onion, 5-10 parts by cabbage, carrot 5 -10 parts by weight, 5-10 parts by weight of cucumber, 5-10 parts by weight of leek are mixed and mixed.
3. 도토리떡볶이 제조방법.3. Acorn Tteokbokki Manufacturing Method.
상기 도토리떡볶이 떡 100중량부에 떡볶이 양념장 30-80중량부로 혼합하여 80-100℃에서 10-50분간 가열하여 제조한다.The acorn tteokbokki mochi mixed with 30-80 parts by weight of tteokbokki seasoning sauce is prepared by heating 10-50 minutes at 80-100 ℃.
상기의 공정을 거쳐 제조된 도토리떡볶이는 오랜시간의 조리에도 도토리떡볶이 떡이 퍼짐이 없으며 항상 쫄깃한 맛을 유지할 수 있으며, 영영요소가 풍부한 떡볶이 양념장을 사용함으로서 더욱 담백하고 한약재를 사용함에 있어서 한약재에 풍기는 냄새를 사골육수 및 부재료에 의해 냄새가 제거됨으로 어린이 및 청소년이 즐겨 먹을 수 있는 풍부한 영양요소가 함유된 도토리떡볶이를 제공한다.Acorn Tteokbokki prepared through the above process has no spread of Acorn Tteokbokki, even after cooking for a long time, and always maintains its chewy taste. The odor is removed by the bone marrow broth and subsidiary materials to provide acorn tteokbokki containing abundant nutrients that children and adolescents can enjoy.
본 발명의 도토리떡볶이의 제조방법에 있어서 어린이 및 청소년뿐만 아니라 성인들까지 남녀노소에 구분하지 않고 즐겨 먹을 수 있는 고담백의 영양요소를 제공하는 효과를 가져오며, 오랜시간의 조리에 있어서도 도토리떡볶이 떡의 퍼짐이 없으며, 항상 쫄깃한 맛을 느낄수 있는 효과를 가져온다.In the manufacturing method of the acorn tteokbokki of the present invention brings the effect of providing a nutritious element of godambaek that can be enjoyed not only for children and adolescents, but also for adults and young adults, and acorn tteokbokki rice cake for a long time cooking There is no spread of, always brings the effect of chewy taste.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101366797B1 (en) | 2013-08-20 | 2014-02-25 | 손호평 | Manufacturing method of glutinous rice cake mixed acorn powder |
| KR101451635B1 (en) | 2013-02-26 | 2014-10-22 | 지리산맑은물춘향골영농조합법인 | Bulgogi of Dottori(acon) and Thereof Manufacturing Method |
| KR101546467B1 (en) * | 2015-04-07 | 2015-08-21 | 최석원 | A rice cake which can make instantly for relieving hangover and method for preparing the same |
-
2005
- 2005-02-02 KR KR1020050010876A patent/KR100621551B1/en not_active IP Right Cessation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101451635B1 (en) | 2013-02-26 | 2014-10-22 | 지리산맑은물춘향골영농조합법인 | Bulgogi of Dottori(acon) and Thereof Manufacturing Method |
| KR101366797B1 (en) | 2013-08-20 | 2014-02-25 | 손호평 | Manufacturing method of glutinous rice cake mixed acorn powder |
| KR101546467B1 (en) * | 2015-04-07 | 2015-08-21 | 최석원 | A rice cake which can make instantly for relieving hangover and method for preparing the same |
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