KR101582257B1 - Manufacturing method of fish paste with ddukboki - Google Patents
Manufacturing method of fish paste with ddukboki Download PDFInfo
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- KR101582257B1 KR101582257B1 KR1020150054438A KR20150054438A KR101582257B1 KR 101582257 B1 KR101582257 B1 KR 101582257B1 KR 1020150054438 A KR1020150054438 A KR 1020150054438A KR 20150054438 A KR20150054438 A KR 20150054438A KR 101582257 B1 KR101582257 B1 KR 101582257B1
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- A23L1/221—
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Abstract
본 발명은 떡볶이 속을 함유하여 떡볶이에 따른 높은 풍미를 제공하고, 또한 천연 재료 위주로 구성하여 건강적 측면이 우수한 떡볶이 속을 함유한 어묵 반죽 제조 방법을 제공하는 것을 그 목적으로 한다.
상기의 목적을 달성하기 위하여 본 발명은, 내부에 떡볶이 속살과 속살 외부에 겉살로 이루어지는 떡볶이 속을 함유한 어묵 반죽 제조 방법에 있어서, 겉살의 주재료인 실꼬리돔연육과 겉살 부재료를 혼합하여 겉살을 준비 하는 겉살 준비 단계; 상기 겉살의 재료들은 혼합하여 겉살 반죽을 제조하는 겉살 배합 단계; 떡볶이를 주재로하는 속살 재료들을 준비하는 속살 준비 단계; 상기 속살 재료들을 배합하여 속살 반죽을 제조하는 속살 배합 단계; 상기 겉살 내부에 속살이 위치하도록 성형하는 성형 단계; 상기 성형 단계를 통하여 제조된 성형 반죽 표면에 빵가루를 코팅하는 코팅 단계; 상기 코팅 반죽을 일정한 수로 내포장한 후, 급속 동결하는 급속 동결 단계; 및 상기 급속 동결된 내포장 반죽의 외면 포장을 수행하는 외포장 단계;를 포함하는 것을 특징으로 한다.It is an object of the present invention to provide a method for manufacturing a fish paste dumpling which contains tteokbokgi to provide a high flavor according to tteokbokki and is composed mainly of natural materials and contains tteokbokgi which is superior in terms of health.
In order to achieve the above object, the present invention provides a method of manufacturing a fish paste dumpling containing a rice cake cake inside and a rice cake rack comprising a rice husk outside the rice husk, wherein the raw material of the rice husk dome, which is the main material of the rice husk, Preparing the surface preparation stage; A dressing step of mixing the ingredients of the beautifying agent to prepare an impression dough; Preparing fresh ingredients prepared with tteokbokki as a main ingredient; A quick-mixing step of blending the quick-boil ingredients to produce a quick-boil batter; A shaping step of shaping the beads so as to be located inside the beads; A coating step of coating the bread crumb on the surface of the molded dough produced through the molding step; A quick freezing step in which the coating dough is packed in a predetermined number of water and then rapidly frozen; And an outer wrapping step of wrapping the outer wrapping of the rapidly frozen wrapping dough.
Description
본 발명은 떡볶이 속을 함유한 어묵 반죽 제조 방법에 관한 것으로 더욱 상세하게는 내부에 위치하는 떡볶이를 어묵이 감싸는 형태의 떡볶이 속을 함유한 어묵 반죽 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing a fish paste dumpling containing tteokbokgi, and more particularly, to a method for manufacturing a fish paste dumpling which includes a tteokboki in the form of wrapping a tteokbokki located inside.
일반적으로 어묵은 어육을 주원료로 하는 어육가공품으로 어육에 식염을 첨가하여 반죽을 만든 후 여러 가지 부원료를 가하여 특정한 형태로 성형한 후, 찌거나, 삶거나, 굽거나, 식용유에 튀켜 제조된다.In general, fish paste is a processed fish meat product whose main ingredient is fish meat. It is made by adding salt to fish meat to make dough, adding various additives to the fish meat, shaping it into a specific form, and then grilling, boiling, baking, or cooking oil.
상기와 같이 제조된 어묵은 생선살이 주재료로 활용되므로 소화흡수율이 높고 맛도 좋을 뿐만 아니라 단백질과 칼슘이 풍부하고, 특히 저 칼로리, 저지방 식품의 특성을 나타낸다.Since the fish paste is used as a main ingredient, the fish paste thus prepared has a high digestion and absorption rate, a good taste, a rich protein and calcium content, and particularly low calorie and low fat food characteristics.
또한, 어묵은 그 종류와 형태가 다양하고 조리방법도 간단해서 어떤 형태의 조리에도 다양하게 응용되고 있으며, 일반적으로 다른 동물성 단백질식품류에 비해 가격이 저렴하여 일반 서민들이 많이 애용하는 식품이다.In addition, fish cakes have various types and forms, and the cooking methods are simple and various applications are applied to any type of cooking. Generally, foods are popular foods for general people because they are cheaper than other animal protein foods.
또한, 어육을 주원료로하는 구성에서 다양한 식재료를 추가한 어묵들이 제안되고 있다.In addition, fishmonger with various ingredients added in fish meat as main ingredient is proposed.
예를 들면, 공개특허 제2003-0002457호에는 팽이버섯, 느타리버섯, 양송이버섯, 표고버섯 또는 새송이버섯 0.1∼20중량%; 어육 수리미(surimi) 43 중량%; 밀가루 9.5 중량%; 프로민 4 중량%; 설탕 1.5 중량%; 소금 1.05 중량%; MSG 0.25 중량%; D-크실로스 0.2 중량%; 칼륨솔베이트 0.1 중량%; 및 물 20.4∼40.3 중량%으로 이루어지는 것을 특징으로 하는 버섯 함유 어묵이 제안되어 있었어, 종래와 다른 풍미를 제공한다.For example, Laid-open Patent No. 2003-0002457 discloses that 0.1 to 20% by weight of top mushroom, oyster mushroom, mushroom mushroom, shiitake mushroom or mushroom mushroom; 43% by weight of fish meat surimi; 9.5% by weight flour; 4% by weight of propin; 1.5% by weight of sugar; 1.05 wt% salt; 0.25 wt% MSG; D-xylulose 0.2 wt%; 0.1% by weight potassium sulphate; And water in an amount of 20.4 to 40.3% by weight, has been proposed and provides a flavor different from the conventional one.
또한, 등록특허 제507848호에는 백색육 고기풀 60 내지 80중량%, 멥쌀가루, 찹쌀가루 또는 이들의 혼합가루 5 내지 20중량%, 소금 1 내지 3중량%, 인산 0.3 내지 0.7중량%, 솔빈산 칼륨(potassium sorbate) 0.001 내지 0.01중량%, 자일로오스(xylose) 0.1 내지 0.5중량%, 콩기름(soybean oil) 3 내지 7중량%, L-소디움글루타매이트(L-sodium glutamate) 0.1 내지 0.5중량%, 및 잔량으로써 밀가루, 야채, 해산물, 및 한약재로 이루어지는 군으로부터 1 종 이상 선택되는 성분을 포함하여 이루어지는 쌀 어묵이 제안되어 있다.In addition, Japanese Patent No. 507848 discloses that 60 to 80% by weight of white meat loaves, 5 to 20% by weight of rice flour, glutinous rice flour or mixed flour thereof, 1 to 3% by weight of salt, 0.3 to 0.7% by weight of phosphoric acid, Potassium sorbate, 0.1 to 0.5 wt% of xylose, 3 to 7 wt% of soybean oil, 0.1 to 0.5 wt% of L-sodium glutamate, %, And a residual amount of at least one member selected from the group consisting of wheat flour, vegetables, seafood, and herbal medicines.
또한, 등록특허 제1089556호에는 배스 40~44중량%, 소금1~3중량%, 얼음조각 3~5중량%, 전분 16~20중량%, 조미술 1~3중량%, 당근과 양파로 이루어진 다진야채 10~14중량%, 생강즙 1~1.5중량%, 다진마늘 1~1.5중량%, 후추 0.3~1중량%, 물 13~17중량% 및 난백 1.5~2.5중량%로 이루어지는 배스 어묵의 구성이 개시되어 있다.In addition, Patent No. 1089556 discloses a method for producing a starch-containing starch comprising 40 to 44% by weight of bass, 1 to 3% by weight of salt, 3 to 5% by weight of ice cubes, 16 to 20% by weight of starch, 1 to 3% The composition of the fish paste consisting of 10 to 14 wt% of vegetables, 1 to 1.5 wt% of ginger juice, 1 to 1.5 wt% of chopped garlic, 0.3 to 1 wt% of pepper, 13 to 17 wt% of water and 1.5 to 2.5 wt% of egg white is disclosed .
상기 특허들은 별도의 재료를 이용하여 독특한 풍미를 제공하는 것에서 종래 어육만을 이용하는 어묵과 차별되나, 별도의 재료들이 기존 재료에 혼합되어 구성되어 추가된 재료의 풍미가 저감되는 점과 또한 보존성 등을 위해서 일부 식품 첨가물이 추가되는 점에서 종래 어묵과의 차별성이 미약한 점이 있다. The above-mentioned patents are different from the fish paste using only conventional fish meat in that they provide a unique flavor by using a separate material. However, since the separate materials are mixed with the existing materials and the flavor of the added ingredients is reduced, Some food additive is added, which makes it different from conventional fish paste.
본 발명은 상기와 같은 종래 기술의 단점을 극복하기 위하여 안출된 것으로, 떡볶이 속을 함유하여 떡볶이에 따른 높은 풍미를 제공하고, 또한 천연 재료 위주로 구성하여 건강적 측면이 우수한 떡볶이 속을 함유한 어묵 반죽 제조 방법을 제공하는 것을 그 목적으로 한다.The present invention was conceived to overcome the disadvantages of the prior art as described above, and it is an object of the present invention to provide a fish paste containing a tteokbokki and providing a high flavor according to tteokbokki, And a manufacturing method thereof.
상기의 목적을 달성하기 위하여 본 발명은, 내부에 떡볶이 속살과 속살 외부에 겉살로 이루어지는 떡볶이 속을 함유한 어묵 반죽 제조 방법에 있어서, 겉살의 주재료인 실꼬리돔연육과 겉살 부재료를 혼합하여 겉살을 준비 하는 겉살 준비 단계; 상기 겉살의 재료들은 혼합하여 겉살 반죽을 제조하는 겉살 배합 단계; 떡볶이를 주재로하는 속살 재료들을 준비하는 속살 준비 단계; 상기 속살 재료들을 배합하여 속살 반죽을 제조하는 속살 배합 단계; 상기 겉살 내부에 속살이 위치하도록 성형하는 성형 단계; 상기 성형 단계를 통하여 제조된 성형 반죽 표면에 빵가루를 코팅하는 코팅 단계; 상기 코팅 반죽을 일정한 수로 내포장한 후, 급속 동결하는 급속 동결 단계; 및 상기 급속 동결된 내포장 반죽의 외면 포장을 수행하는 외포장 단계;를 포함하는 것을 특징으로 한다.In order to attain the above object, the present invention provides a method of manufacturing a fish paste dumpling containing a rice cake cake inside and a rice cake rack comprising a rice cake outside the rice husk, wherein the raw material of the rice husk dome, which is the main material of the rice cake, Preparing the surface preparation stage; A dressing step of mixing the ingredients of the beautifying agent to prepare an impression dough; Preparing fresh ingredients prepared with tteokbokki as a main ingredient; A quick-mixing step of blending the quick-boil ingredients to produce a quick-boil batter; A shaping step of shaping the beads so as to be located inside the beads; A coating step of coating the bread crumb on the surface of the molded dough produced through the molding step; A quick freezing step in which the coating dough is packed in a predetermined number of water and then rapidly frozen; And an outer wrapping step of wrapping the outer wrapping of the rapidly frozen wrapping dough.
바람직하게는, 상기 겉살은 전체 어묵 반죽에 대하여 65 내지 70중량%인 것을 특징으로 한다.Preferably, the dressing is 65 to 70% by weight based on the whole salami dough.
더욱 바람직하게는, 상기 겉살 반죽은 연육 100중량부, 정제소금 1.0 내지 1.2중량부, 핵산조미료 0.6 내지 0.8중량부, 조미액 4 내지 6중량부, 난백액 9 내지 11중량부, 감자 전분 9 내지 11중량부, 빵가루 18 내지 22중량부, 마요네즈 4 내지 6중량부, 대두유 4 내지 6 중량부, 가수 18 내지 22 중량부, 청양고추 4 내지 6중량부, 대파 8 내지 12중량부, 당근 6 내지 8중량부를 포함하는 것을 특징으로 한다.More preferably, the above-mentioned dough is prepared by mixing 100 parts by weight of crude meat, 1.0 to 1.2 parts by weight of purified salt, 0.6 to 0.8 parts by weight of a nucleic acid seasoning, 4 to 6 parts by weight of a seasoning solution, 9 to 11 parts by weight of egg white, 18 to 22 parts by weight of bread crumbs, 4 to 6 parts by weight of mayonnaise, 4 to 6 parts by weight of soybean oil, 18 to 22 parts by weight of sweet potatoes, 4 to 6 parts by weight of red pepper, 8 to 12 parts by weight of carrot, By weight.
더욱 바람직하게는, 상기 속살 반죽은 떡볶이 소스 100중량부에 대하여 다진 생마늘 8 내지 10중량부, 건조 대파 5 내지 6중량부, 찹쌀가루 12 내지 14중량부, 감자프레이크 3 내지 6 중량부, 소고기조미료 1.5 내지 1.8중량부, 고춧가루 3.5 내지 4.0중량부, 모짜렐라 슈페드 20 내지 22중량부, 떡 55 내지 65중량부를 포함하는 것을 특징으로 한다.More preferably, the perennial dough comprises 8 to 10 parts by weight of chopped green garlic, 5 to 6 parts by weight of dried garlic, 12 to 14 parts by weight of glutinous rice powder, 3 to 6 parts by weight of potato flakes, 1.5 to 1.8 parts by weight, 3.5 to 4.0 parts by weight of red pepper powder, 20 to 22 parts by weight of mozzarella shredded, and 55 to 65 parts by weight of rice cakes.
더욱 바람직하게는, 상기 떡복이 소스는 물엿 100중량부에 대하여 고추장 84 내지 86중량부, 저감미당 13 내지 15중량부, 고과당 13 내지 15중량부, 앙념베이스 26 내지 28중량부, 고춧가루 12 내지 14중량부, 백설탕 21 내지 23중량부, 정제수 13 내지 15중량부를 혼합한 후, 70 내지 80℃온도 하에서 15분 내지 25분 가열 교반하고, 이후 90 내지 98℃온도 하에서 25분 내지 35분 가열 살균하고 자연 냉각하여 제조되는 것을 특징으로 한다.More preferably, the loincloth source comprises 84 to 86 parts by weight of a red pepper paste, 13 to 15 parts by weight of a red pepper paste, 13 to 15 parts by weight of high fructose, 26 to 28 parts by weight of an angel base, 12 to 14 21 to 23 parts by weight of white sugar and 13 to 15 parts by weight of purified water were mixed and heated and stirred at 70 to 80 ° C for 15 to 25 minutes and then heat sterilized at 90 to 98 ° C for 25 to 35 minutes And is naturally cooled.
더욱 바람직하게는, 상기 양념베이스는 양파분말 100중량부에 대하여, 마늘분말 38 내지 40중량부, 생강 58 내지 62중량부, 후추분말 1.9 내지 2.1중량부, 대파분말 40 내지 42 중량부, 정제소금 10 내지 12중량부, L-글루타민산 나트륨 3.5 내지 4.2중량부, 파프리카색소 38 내지 40중량부, 올레오레진 캡시컴 38 내지 40중량부, 백설탕 58 내지 62중량부 및 정제수 75 내지 80중량부를 포함하는 것을 특징으로 한다.More preferably, the seasoning base comprises 38 to 40 parts by weight of garlic powder, 58 to 62 parts by weight of ginger, 1.9 to 2.1 parts by weight of pepper powder, 40 to 42 parts by weight of powdered garlic, 10 to 12 parts by weight, 3.5 to 4.2 parts by weight of sodium L-glutamate, 38 to 40 parts by weight of paprika dye, 38 to 40 parts by weight of oleoresin capsicum, 58 to 62 parts by weight of white sugar and 75 to 80 parts by weight of purified water .
본 발명에 따른 떡볶이 속을 함유한 어묵 반죽 제조 방법은 별도의 식재료에 의한 내부 속과 상기 속을 감싸는 천연재료만으로 구성되는 외부로 구성되어, 내부 속에 의한 풍미와 외부에 의한 종래 어묵의 풍미를 느낄 수 있어, 더욱 상승된 어묵의 풍미를 제공하는 효과가 있으며, 외부에 사용되는 재료를 천연재료 위주로 구성하여 건강 측면에서 유익한 어묵을 제공하는 효과가 있다. 더 나아가 반죽형태로 급속 동결하여 제품으로 출시하므로, 실제 사용처에서는 다양한 온도로 가공하여 어묵을 제조할 수 있는 효과가 있다.The method for manufacturing the fish paste dumplings containing the tteokbokki according to the present invention is made up of the outer body composed of the inner material by separate food materials and the natural material wrapping the inner material, And it has an effect of providing an increased flavor of fish paste, and it has an effect of providing a fish paste beneficial from the viewpoint of health by constituting the materials used for the external use mainly on natural materials. Furthermore, since the product is rapidly frozen in the form of dough, it can be processed at various temperatures in actual use to produce fish cakes.
도 1은 본 발명에 따른 떡볶이 속을 함유한 어묵 반죽 제조 방법에 의하여 제조된 반죽의 단면도이며,
도 2는 본 발명에 따른 떡볶이 속을 함유한 어묵 반죽 제조 방법의 절차도이며,
도 3는 실시예에 따른 어묵 반죽을 이용하여 제조된 어묵의 외형 사진이며,
도 4는 도 3의 단면 사진이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a cross-sectional view of a dough produced by a method of manufacturing a fish paste dumpling containing tteokbokgi according to the present invention,
FIG. 2 is a flow chart of a method of manufacturing a fish paste dough containing a tteokboki according to the present invention,
FIG. 3 is an external view of a fish paste manufactured using the fish paste according to the embodiment,
4 is a cross-sectional photograph of Fig.
이하 본 발명에 따른 바람직한 실시예를 첨부한 도면을 참조하여 구체적으로 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
본 발명에 따른 어묵 반죽 제조 방법은 도 1에 도시된 바와 같이, 내부에 위치하는 속살(1)과 상기 속을 감싸는 형태의 겉살(2)을 포함하여 구성되는 어묵 반죽(10)을 제조하기 위한 구성이다.The method for manufacturing the fish paste dough according to the present invention is characterized in that it comprises the steps of: preparing a fish cake (10) comprising an inner skin (1) and an outer skin (2) .
여기서 상기 속살(1)은 떡볶이로 구성되며, 상기 겉살(2)의 재료는 어묵의 풍미를 나타내는 것으로 실꼬리돔연육과 밀가루를 주재료로 구성되어 부드러운 식감을 제공한다.Here, the inner meat (1) is composed of tteokbokgi, and the material of the outer surface (2) represents the flavor of fish cake, and it is composed of the main tail dome meat and wheat flour as its main ingredients and provides a soft texture.
또한, 상기 겉살(2)은 전체 어묵(10)에 대하여 65 내지 70중량%로 비율로 설정되며, 반대로 상기 속살(1)은 30중량% 내지 35중량%로 이루어진다.In addition, the
상기 겉살(2)이 65중량% 미만인 경우 속살(1)의 풍미가 너무 높아 겉살(2)의 풍미가 약화되고, 70중량%를 초과하는 경우에는 겉살(2)의 풍미가 너무 높아 역시 부적절하다.When the
또한 상기 어묵(10)의 형상은 어떠한 형태로 구성할 수 있으나, 원형 또는 반구형과 같이 정형화된 형태로 구성하는 것이 바람직하고, 전체 무게는 60g 내지 80g으로 구성하며, 상기 무게는 수개만 섭취하더라도 포만감을 얻을 수 있는 효과를 제공한다.
In addition, the shape of the fish paste 10 may be any form, but it is preferable that the fish paste 10 is formed in a regular shape such as a circle or a hemisphere. The total weight is 60 g to 80 g, And the like.
상기 속살(1)의 성분은 다음과 같다.The ingredients of the fastball (1) are as follows.
전체 속살(1)은 떡볶이 소스 100중량부에 대하여 다진 생마늘 8 내지 10중량부, 건조 대파 5 내지 6중량부, 찹쌀가루 12 내지 14중량부, 감자프레이크 3 내지 6 중량부, 소고기조미료 1.5 내지 1.8중량부, 고춧가루 3.5 내지 4.0중량부, 모짜렐라 슈페드 20 내지 22중량부, 떡 55 내지 65중량부를 포함하여 구성된다.8 to 10 parts by weight of chopped green garlic, 5 to 6 parts by weight of dried garlic, 12 to 14 parts by weight of glutinous rice powder, 3 to 6 parts by weight of potato flakes, 1.5 to 1.8 parts of beef seasoning 3.5 to 4.0 parts by weight of red pepper powder, 20 to 22 parts by weight of mozzarella shreds, and 55 to 65 parts by weight of rice cakes.
여기서 떡볶이 소스는 떡볶이 어묵의 맛과 색상 조절을 위한 역할을 하며, 특히 속살(1)의 맛을 결정하는 요소이다.Here, tteokbokki sauce plays a role in controlling the taste and color of tteokbokki fish cakes, and is a factor that determines the flavor of fresh meat (1).
상기 떡볶이 소스는 물엿 100중량부에 대하여 고추장 84 내지 86중량부, 저감미당 13 내지 15중량부, 고과당 13 내지 15중량부, 앙념베이스 26 내지 28중량부, 고춧가루 12 내지 14중량부, 백설탕 21 내지 23중량부, 정제수 13 내지 15중량부를 혼합한 후, 70 내지 80℃온도 하에서 15분 내지 25분 가열 교반하고, 이후 90 내지 98℃온도 하에서 25분 내지 35분 가열 살균하고 자연 냉각하여 제조한다.The above-mentioned tteokbok sauce contains 84 to 86 parts by weight of a red pepper paste, 13 to 15 parts by weight of a red pepper paste, 13 to 15 parts by weight of high fructose, 26 to 28 parts by weight of an angry base, 12 to 14 parts by weight of red pepper powder, 23 to 23 parts by weight of purified water and 13 to 15 parts by weight of purified water are mixed and heated and agitated at 70 to 80 ° C for 15 to 25 minutes and then heat-sterilized at 90 to 98 ° C for 25 to 35 minutes and naturally cooled .
또한 상기 떡볶이 소스에 사용되는 양념베이스는 양파분말 100중량부에 대하여, 마늘분말 38 내지 40중량부, 생강 58 내지 62중량부, 후추분말 1.9 내지 2.1중량부, 대파분말 40 내지 42 중량부, 정제소금 10 내지 12중량부, L-글루타민산 나트륨 3.5 내지 4.2중량부, 파프리카색소 38 내지 40중량부, 올레오레진 캡시컴 38 내지 40중량부, 백설탕 58 내지 62중량부 및 정제수 75 내지 80중량부 혼합하여 제조한다.Also, the seasoning base used in the tteokbok sauce includes 38 to 40 parts by weight of garlic powder, 58 to 62 parts by weight of ginger powder, 1.9 to 2.1 parts by weight of pepper powder, 40 to 42 parts by weight of powdered green onion, 10 to 12 parts by weight of salt, 3.5 to 4.2 parts by weight of sodium L-glutamate, 38 to 40 parts by weight of paprika dye, 38 to 40 parts by weight of oleoresin capsicum, 58 to 62 parts by weight of white sugar and 75 to 80 parts by weight of purified water .
상기와 같은 떡볶이 소스는 떡과 혼합되어 떡볶이 고유의 매콤하고 달콤한 풍미를 제공한다.The above-mentioned tteokbok sauce is mixed with rice cake to provide a unique spicy and sweet flavor of tteokbok.
한편, 다진 생마늘은 속살(1)의 맛과 향미를 보강하는 것으로, 8 내지 10중량부 범위가 적절한다.On the other hand, chopped fresh garlic reinforces the taste and flavor of fresh meat (1), and the range of 8 to 10 parts by weight is suitable.
상기 건조 대파는 맛을 보강하고, 반죽의 결합 및 색상 부여를 위하여 투입되는 것으로 5 내지 6중량부 범위가 적절하다.The dry loin is added for enhancing the taste, bonding the dough and imparting color, and it is suitable that the range is 5 to 6 parts by weight.
상기 찹쌀가루는 반죽의 결합력을 보강하고, 고소한 맛을 제공하며 또한 영양을 보강하는 역할을 하며, 12 내지 14중량부 범위가 적절하다.The glutinous rice powder serves to reinforce the bonding force of the dough, to provide a fine flavor and to reinforce nutrition, and is suitably in the range of 12 to 14 parts by weight.
상기 감자프레이크는 반죽의 경도를 조절하고 영양 보강을 위하여 첨가되는 것으로 3 내지 6 중량부 범위가 적절하다.The potato flakes are added for controlling the hardness of the dough and for nutritional fortification, and the range of 3 to 6 parts by weight is suitable.
상기 소고기조미료는 시중에 판매되는 소고기맛 조미료로 풍미를 보강하기 위하여 첨가되는 것으로 1.5 내지 1.8중량부에서 적절한 맛을 제공한다.The beef seasoning is added to fortify the flavor with a commercially available beef flavor seasoning, and provides an appropriate taste at 1.5 to 1.8 parts by weight.
상기 고춧가루는 매운맛을 제공하고, 색상 보강과 제품보존성 보충을 위하여 첨가되는 것으로 3.5 내지 4.0중량부 범위가 적절하다.The red pepper powder is added in an amount of 3.5 to 4.0 parts by weight, which is added for color enhancement and product preservation replenishment.
상기 모짜렐라 슈페드는 풍미를 보강하고 영양을 공급하며 또한 조직력을 보충하기 위하여 첨가되는 것으로 20 내지 22중량부 범위가 적절하다.The above-mentioned Mozzarella Sufed is added in an amount of 20 to 22 parts by weight for enhancing flavor, nourishing nutrition and supplementing the tissue.
마지막으로 상기 떡은 떡볶이의 주재료에 해당되며, 55 내지 65중량부 가미되는 것이 적절하다.Finally, the rice cake corresponds to the main ingredient of the rice cake cake, and it is appropriate that the rice cake is added in an amount of 55 to 65 parts by weight.
여기서 상기 떡은 쌀떡으로 구성하고, 개당 1 내지 1.5g의 볼형으로 구성하는 것이 바람직하다. 이때 1g 미만인 경우에는 상대적으로 떡의 식감이 약해서 부적절하고, 1.5g을 초과하는 경우 소스가 내부로 침투되지 못하여 풍미에서 불리하다.
Here, the rice cakes are preferably composed of rice cakes and have a ball shape of 1 to 1.5 g per piece. In case of less than 1 g, the texture of the rice cake is relatively inadequate, and if it exceeds 1.5 g, the sauce can not penetrate into the inside, which is disadvantageous in flavor.
겉살(2)의 성분은 다음과 같다.The components of the wick (2) are as follows.
상기 겉살(2)은 연육 100중량부, 정제소금 1.0 내지 1.2중량부, 핵산조미료 0.6 내지 0.8중량부, 조미액 4 내지 6중량부, 난백액 9 내지 11중량부, 감자 전분 9 내지 11중량부, 빵가루 18 내지 22중량부, 마요네즈 4 내지 6중량부, 대두유 4 내지 6 중량부, 가수 18 내지 22 중량부, 청양고추 4 내지 6중량부, 대파 8 내지 12중량부, 당근 6 내지 8중량부를 포함하여 구성된다.The bean curd (2) contains 100 parts by weight of crude meat, 1.0 to 1.2 parts by weight of purified salt, 0.6 to 0.8 parts by weight of a nucleic acid seasoning, 4 to 6 parts by weight of a seasoning solution, 9 to 11 parts by weight of egg white, 9 to 11 parts by weight of potato starch, 18 to 22 parts by weight of bread crumbs, 4 to 6 parts by weight of mayonnaise, 4 to 6 parts by weight of soybean oil, 18 to 22 parts by weight of sweeteners, 4 to 6 parts by weight of red pepper, 8 to 12 parts by weight of green pepper and 6 to 8 parts by weight of carrot .
상기 연육은 수분 함향이 75 내지 77중량%의 실꼬리돔연육이 바람직하며, 설탕이 4 내지 6중량%이고 나머지가 생선살로 구성되는 것이 바람직하다.Preferably, the fish meat has a moisture content of 75 to 77% by weight and a sugar tail dome meat with 4 to 6% by weight of sugar and the fish meat.
그리고 상기 정제소금은 연육의 단백질 용출과 염미를 위한 구성으로 1.0 내지 1.2중량부가 함유되는 것이 바람직하다.The purified salt is preferably contained in an amount of 1.0 to 1.2 parts by weight for constitution for leaching and salting out of the meat.
상기 정제소금이 1.0중량부 미만인 경우에는 단백질 용출이 느려 부적절하며, 1.2중량부를 초과하는 경우에는 염미가 강하여 부적절하다.When the amount of the purified salt is less than 1.0 part by weight, the protein elution is slow and inappropriate, and when it is more than 1.2 parts by weight, the salt is inadequate.
상기 핵산조미료는 제품 참맛을 가미하는 것으로 0.6 내지 0.8중량부에서 적절한 풍미를 제공한다.The nucleic acid seasoning imparts an appropriate flavor at 0.6 to 0.8 parts by weight by adding the product's true taste.
상기 조미액은 SA추출물을 사용할 수 있으며, 특히 멸치추출물과 해물조미액의 혼합물로 해물의 풍미를 제공하는 것으로 4 내지 6중량부 범위에서 적절한 풍미를 제공한다.The seasoning solution can use an SA extract, and in particular provides a flavor of seafood with a mixture of anchovy extract and seafood seasoning, and provides an appropriate flavor in the range of 4 to 6 parts by weight.
상기 난백액은 탄력을 증가시키고 겉살(2)의 부드러움과 윤기를 증가시키는 역할을 하는 것으로 9 내지 11중량부가 적절하다.The egg white solution is suitable for increasing the elasticity and increasing the softness and gloss of the
상기 난백액이 9중량부 미만인 경우에는 탄력 증가가 미미하고, 11중량부를 초과하는 경우에는 연육의 풍미를 저감하여 부적절하다.When the egg white solution is less than 9 parts by weight, the increase of the elasticity is insignificant. When the egg white solution is more than 11 parts by weight, flavor of the meat flavor is reduced and is inappropriate.
상기 감자전분은 겉살(2)의 탄력을 증강시키고 또한 증량 효과 및 백도를 증가시키는 효과가 있으며, 9 내지 11중량부가 적절하다.The potato starch has an effect of enhancing the elasticity of the
상기 감자전분이 9중량부 미만인 경우에는 탄력 증강이 미미하고, 11중량부를 초과하는 경우에는 연육의 풍미가 저감되어 부적절하다.When the potato starch is less than 9 parts by weight, the elasticity strengthening is insignificant. When the potato starch content is more than 11 parts by weight, the flavor of the meat softener is reduced, which is inappropriate.
상기 빵가루는 풍미를 조절, 증량 효과 및 물성조절 역할을 하는 것으로, 18중량부 미만인 경우에는 풍미가 미미하고, 22중량부를 초과하는 경우 연육의 풍미가 저감된다.The bread crumb acts to control the flavor, increase the amount and control the physical properties. When the bread crumb is less than 18 parts by weight, the flavor is insignificant. When the bread crumb exceeds 22 parts by weight, the flavor of the crumb meat is reduced.
상기 마요네즈는 향미 조절을 위한 것으로, 4 내지 6중량부의 범위에서 적절한 향미를 제공한다.The mayonnaise is for flavor control and provides an appropriate flavor in the range of 4 to 6 parts by weight.
상기 대두유는 물성과 풍미를 보강하기 위한 것으로 4 내지 6 중량부의 범위가 적절하다.The soybean oil is used for reinforcing physical properties and flavor, and is suitably in the range of 4 to 6 parts by weight.
상기 가수는 배합육의 온도조절과 유화를 촉진하고 또한 제품의 경도를 조절하기 위한 것으로, 얼음이 70 내지 75중량%이고 나머지 물로 구성되는 것이 바람직하며, 18 내지 22 중량부 범위가 적절하다.The syrup is used for promoting temperature control and emulsification of the mixed meat and for controlling the hardness of the product. It is preferable that the syrup is composed of 70 to 75% by weight of ice and the remaining water, and 18 to 22 parts by weight is suitable.
상기 청양고추는 메운맛과 색상 보강을 위한 것으로, 4 내지 6중량부 범위가 적절한다.The Cheongyang red pepper is for filling taste and color reinforcement, and the range of 4 to 6 parts by weight is suitable.
상기 대파는 맛과 색상 보강을 위한 것으로, 8 내지 12중량부의 범위가 적절하다.The above wave is for taste and color reinforcement, and a range of 8 to 12 parts by weight is suitable.
마지막으로 상기 당근은 맛과 영양 그리고 색상 보강을 위한 것으로, 6 내지 8중량부 범위가 적절하다.
Finally, the carrots are for taste, nutrition and color enhancement, preferably in the range of 6 to 8 parts by weight.
이하에서는 떡볶이 속을 함유한 어묵 반죽 제조 방법에 대하여 설명한다.Hereinafter, a description will be given of a method of manufacturing a fish paste dumpling containing tteokbokgi.
본 발명에 따른 떡볶이 속을 함유한 어묵 반죽 제조 방법은 도 2에 도시된 바와 같이, 겉살 준비 단계(S1), 겉살 배합 단계(S2), 속살 준비 단계(S3), 속살 배합 단계(S4), 성형 단계(S5), 코팅 단계(S6), 급속 동결 단계(S7), 외포장 단계(S8)를 포함하여 구성된다.
2, the preparation method of the fish cake comprises the steps of preparing the surface preparation step (S1), the surface preparation step (S2), the quick preparation preparation step (S3), the quick compounding step (S4) A molding step S5, a coating step S6, a rapid freezing step S7, and an outer wrapping step S8.
겉살 준비 단계(S1)The preparation stage (S1)
상기 겉살 준비 단계(S1)는 상기한 겉살(2) 반죽 제조를 위하여 해당 재료들은 준비하는 단계로, 연육 100중량부, 정제소금 1.0 내지 1.2중량부, 핵산조미료 0.6 내지 0.8중량부, 조미액 4 내지 6중량부, 난백액 9 내지 11중량부, 감자 전분 9 내지 11중량부, 빵가루 18 내지 22중량부, 마요네즈 4 내지 6중량부, 대두유 4 내지 6 중량부, 가수 18 내지 22 중량부, 청양고추 4 내지 6중량부, 대파 8 내지 12중량부, 당근 6 내지 8중량부를 준비한다.The preparation of the surface preparation (S1) is a step of preparing the materials for preparation of the dough (2), which comprises 100 parts by weight of meat, 1.0 to 1.2 parts by weight of purified salt, 0.6 to 0.8 parts by weight of a nucleic acid seasoning, 9 to 11 parts by weight of potato starch, 18 to 22 parts by weight of bread crumbs, 4 to 6 parts by weight of mayonnaise, 4 to 6 parts by weight of soybean oil, 18 to 22 parts by weight of sweet potato, 4 to 6 parts by weight, cornflower 8 to 12 parts by weight, and carrot 6 to 8 parts by weight.
이때 겉살 주재료는 연육이며, 상기 연육은 냉동 형태로 제공되므로, 1 내지 3℃ 온도 환경에서 8 내지 12시간 해동한다.
At this time, the main ingredient of the bean curd is soft meat, and the soft meat is provided in a frozen form, so it is thawed for 8 to 12 hours at 1 to 3 ° C temperature environment.
겉살 배합 단계(S2)The dressing step (S2)
겉살 배합 단계(S2)는 상기 겉살 준비 단계(S1)를 통하여 준비된 겉살 재료들을 혼합하여 겉살 반죽을 제조하는 단계로, 먼저 연육을 배합기에 투입한 후, 20 내지 30분 고속 육갈이를 실시한다.Step S2 is a step of preparing a pretzel dough by mixing the prepared dressing materials through the dressing preparation step S1. First, the kneading machine is put into a blender and then high speed cutting is performed for 20 to 30 minutes.
이후 다른 재료들은 혼합하여 전체 겉살 반죽을 제조한다.The other ingredients are then mixed to make an overall dough.
이때 전체 배합 시간은 50 내지 70분이 적절하며, 이때 연육의 온도는 10℃이하가 유지되도록 식용 얼음으로 조절한다.
At this time, the total mixing time is preferably 50 to 70 minutes, and the temperature of the meat is adjusted to be edible ice so that the temperature is kept below 10 ° C.
속살 준비 단계(S3)(S3)
속살 준비 단계(S3)는 속살 반죽 제조를 위한 재료들을 준비하는 단계로, 속살을 위한 재료는 상기한 바와 같이, 떡볶이 소스 100중량부에 대하여 다진 생마늘 8 내지 10중량부, 건조 대파 5 내지 6중량부, 찹쌀가루 12 내지 14중량부, 감자프레이크 3 내지 6 중량부, 소고기조미료 1.5 내지 1.8중량부, 고춧가루 3.5 내지 4.0중량부, 모짜렐라 슈페드 20 내지 22중량부, 떡 55 내지 65중량부를 포함하여 구성된다.As described above, the raw material for preparing the raw dough is 8 to 10 parts by weight of chopped green garlic, 5 to 6 parts by weight 12 to 14 parts by weight of glutinous rice flour, 3 to 6 parts by weight of potato flakes, 1.5 to 1.8 parts by weight of beef seasoning, 3.5 to 4.0 parts by weight of red pepper powder, 20 to 22 parts by weight of mozzarella shredded, 55 to 65 parts by weight of rice cakes, .
여기서 상기 떡볶이 소스는 물엿 100중량부에 대하여 고추장 84 내지 86중량부, 저감미당 13 내지 15중량부, 고과당 13 내지 15중량부, 앙념베이스 26 내지 28중량부, 고춧가루 12 내지 14중량부, 백설탕 21 내지 23중량부, 정제수 13 내지 15중량부를 혼합한 후, 70 내지 80℃온도 하에서 15분 내지 25분 가열 교반하고, 이후 90 내지 98℃온도 하에서 25분 내지 35분 가열 살균하고 자연 냉각하여 준비한다.Wherein the tteokbok sauce comprises 84 to 86 parts by weight of a red pepper paste, 13 to 15 parts by weight of a red pepper paste, 13 to 15 parts by weight of high fructose, 26 to 28 parts by weight of an angry base, 12 to 14 parts by weight of red pepper powder, 21 to 23 parts by weight of purified water and 13 to 15 parts by weight of purified water are mixed and heated and stirred at a temperature of 70 to 80 ° C for 15 to 25 minutes and then heat-sterilized at 90 to 98 ° C for 25 to 35 minutes, do.
또한 상기 양념베이스는 양파분말 100중량부에 대하여, 마늘분말 38 내지 40중량부, 생강 58 내지 62중량부, 후추분말 1.9 내지 2.1중량부, 대파분말 40 내지 42 중량부, 정제소금 10 내지 12중량부, L-글루타민산 나트륨 3.5 내지 4.2중량부, 파프리카색소 38 내지 40중량부, 캡시컴 38 내지 40중량부, 백설탕 58 내지 62중량부 및 정제수 75 내지 80중량부 혼합하여 준비한다.
The above-mentioned seasoning base comprises 38 to 40 parts by weight of garlic powder, 58 to 62 parts by weight of ginger, 1.9 to 2.1 parts by weight of pepper powder, 40 to 42 parts by weight of powdered garlic, 10 to 12 parts by weight of purified salt 3.5 to 4.2 parts by weight of sodium L-glutamate, 38 to 40 parts by weight of paprika dye, 38 to 40 parts by weight of capsicum, 58 to 62 parts by weight of white sugar and 75 to 80 parts by weight of purified water.
속살 배합 단계(S4)(S4)
속살 배합 단계(S4)는 상기 속살 준비 단계(S3)를 통하여 준비된 재료들은 혼합하여 속살 반죽을 제조하는 단계로 떡과 치즈를 제외한 재료들은 배합기에 투입하여 10 내지 15분 배합한 후, 떡과 모짜렐라 슈페드를 추가로 투입한 후 10 내지 20초간 교반하여 속살 반죽을 제조한다.
In the quick-blending step S4, ingredients prepared through the quick-making preparation step S3 are mixed to prepare a quick-drying batter. Materials other than rice cakes and cheese are added to a blender for 10-15 minutes, and then rice cakes and mozzarella The shredd was further added, and the mixture was stirred for 10 to 20 seconds to prepare a quick-drying dough.
성형 단계(S5)In the forming step S5,
성형 단계(S5)는 도 1에 도시된 바와 같은 반죽을 성형하는 단계로, 수작업으로 진행할 수도 있으나, 대량 생산을 위해서는 성형 몰드를 이용하여 수행하는 것이 바람직하다.The forming step S5 is a step of molding the dough as shown in FIG. 1 and may be performed manually, but it is preferable to perform the molding using a molding mold for mass production.
예를 들어, 성형 몰드를 상하 2개로 구성하고, 먼저 하 몰드에 겉살(2) 반죽의 1/2을 투입한 후, 속살(1)을 추가하고, 나머지 겉살(2) 반죽 1/2를 투입하고 상 몰드를 결합하여 전체 성형을 완료한 후, 반죽을 추출하여 성형 단계(S5)를 완료한다.For example, two molding dies are arranged on top and bottom, and 1/2 of the dough (2) is put into the dough mold first, then the dough (1) is added and the remaining dough (2) After the entire molding is completed by combining the phase molds, the dough is extracted and the molding step S5 is completed.
상기 성형 단계(S5) 후에는 도 1에 도시된 바와 같은 어묵용 반죽이 제조된다.After the shaping step (S5), a dough for paste production as shown in Fig. 1 is produced.
이때 반죽의 전체 무게는 60g 내지 80g가 되도록 성형하고, 추가적으로 겉살(1)이 전체 반죽에 대하여 65 내지 70중량%가 되도록 성형한다.
At this time, the total weight of the dough is 60 g to 80 g, and further the
코팅 단계(S6)Coating step (S6)
코팅 단계(S6)는 상기 성형 단계(S5)를 통하여 제조된 반죽의 표면에 빵가루를 코팅하는 단계로 특히 빵가루는 어묵으로 완성된 경우 적절한 식감과 맛을 제공한다.The coating step S6 is a step of coating the bread crumb on the surface of the dough produced through the molding step S5, and particularly the bread crumbs provide an appropriate texture and flavor when finished with fish paste.
상기 빵가루는 돈가스 등에 이용되는 통상의 빵가루를 이용한다.
The bread crumbs used are ordinary bread crumbs which are used for a gargle or the like.
급속 동결 단계(S7)In the rapid freezing step (S7)
급속 동결 단계(S7)는 상기 코팅 단계(S6)를 통하여 제조된 단위 반죽들을 일정한 수로 포장한 다음 전체를 급속 동결하는 단계이다.In the rapid freezing step S7, the unit doughs manufactured through the coating step S6 are packed in a predetermined number and rapidly frozen as a whole.
이때 동결 온도는 -40 내지 -35℃이며 동결 시간은 8 내지 10시간이 바람직하다.At this time, the freezing temperature is -40 to -35 占 폚 and the freezing time is preferably 8 to 10 hours.
또한 포장 시 단위 반죽은 10 개 내지 12개를 하나의 셋으로 구성하는 것이 판매 등에서 적절하다.
Also, it is appropriate to make 10 dice / pack of dough into one set when packing.
외포장 단계(S8)The outer wrapping step (S8)
외포장 단계(S8)는 상기 급속 동결 단계(S7)를 통하여 동결된 제품의 판매를 위한 최종 외포장을 수행하는 단계로 통상의 외포장 방식으로 수행된다.
The outer wrapping step S8 is a step of performing final outer wrapping for sale of the frozen product through the rapid freezing step S7, and is performed in a normal outer wrapping manner.
상기 외포장 단계(S8)가 수행된 후에는 최종 제품이 제조되며, 상기 제품은 냉동 상태로 이송한다.After the outer wrapping step S8 is performed, the final product is manufactured and the product is transported in a frozen state.
또한 수요처에서는 상기 포장된 단위 반죽을 완전 해동한 후 135 내지 145℃에서 5 내지 6분간 튀겨서 습취한다.
In addition, at the consumer, the packaged unit dough is completely thawed and then fried for 5 to 6 minutes at 135 to 145 ° C for wetting.
이하 본 발명은 실시예를 통하여 자세히 설명한다.
Hereinafter, the present invention will be described in detail by way of examples.
실시예Example
겉살 반죽을 실꼬리돔연육 100kg, 정제소금 1.1kg, 핵산조미료 0.7kg, 난백액 10kg, 감자전분 10kg, 빵가루 20kg, 마요네즈 5kg, 대두유 5kg, 가수(얼음 15kg 물 5kg) 20kg, 청양고추(잘게 커팅) 5kg, 대파 10kg, 당근 7kg을 혼합하여 전체 208.8kg의 겉살 반죽을 준비하였다.100kg of diced dumpling, 1.1kg of refined salt, 0.7kg of nucleic acid seasoning, 10kg of egg white powder, 10kg of potato starch, 20kg of bread powder, 5kg of mayonnaise, 5kg of soybean oil, 20kg of syrup (15kg of water 15kg) ), 10 kg of green onion, and 7 kg of carrot were mixed to prepare a total of 208.8 kg of the dough.
이때 연육은 수분 75중량%이며, 설탕 5중량% 나머지 생선살로 구성되는 것을 사용하여, 3℃ 온도하에서 9시간 해동하여 사용하였다.Here, the fish meat was used by being thawed at a temperature of 3 캜 for 9 hours by using 75% by weight of water and 5% by weight of remaining fish meat.
상기 연육을 25분간 고속 육갈이한 후, 나머지 재료들은 혼합하여 전체 60분간 배합하여 겉살 반죽을 제조하였다.The meat was sieved for 25 minutes at high speed, and the remaining ingredients were mixed and mixed for 60 minutes to prepare a dough.
그리고 상기 떡볶이 소스 50kg, 마늘 4.4kg, 건조대파 2.6kg, 찹쌀가루 6.6kg, 감자프레이크 2kg, 소고기 조미료 0.8kg, 고춧가루 1.8kg, 모짤렐라 슈레드 11kg, 떡 20kg을 혼합하여 109.2kg의 속살 반죽을 제조하였다.Then, 109.2 kg of raw dough was mixed with 50 kg of the tteokbok sauce, 4.4 kg of garlic, 2.6 kg of dried glutinous rice, 6.6 kg of glutinous rice powder, 2 kg of potato flakes, 0.8 kg of beef seasoning, 1.8 kg of red pepper powder, .
상기 떡은 1.5g정도의 볼형을 사용하였으며, 상기 떡볶이 소스는 전체 중량에 대하여 물엿 36.5중량%, 고추장 31중량%, 저감미당 5중량%, 고과당 5중량%, 양념베이스 10중량%, 고추가로 4.5중량%, 백설탕 8중량%, 정제수 5중량%를 투입하고, 75℃에서 20분간 가열교반하고, 95℃에서 30분간 가열살균하여 제조하였다.The tteokbok sauce contained 36.5 wt.% Of starch syrup, 31 wt.% Of red pepper paste, 5 wt.% Of low sugar, 5 wt.% Of high fructose, 10 wt. , 4.5 wt% of white sugar, 8 wt% of white sugar, and 5 wt% of purified water. The mixture was heated and stirred at 75 캜 for 20 minutes and sterilized by heating at 95 캜 for 30 minutes.
이때 상기 양념베이스는 양파분말 25.5중량%, 마늘분말 10중량%, 생강(생물) 15중량%, 후추분말 0.5중량%, 정제소금 3중량%, L-글루타민산 나트륨 1중량%, 파프리카 색소 10중량%, 캡시컴 10중량%, 백설탕 15중량%를 혼합하여 제조하였다.The seasoning base contained 25.5% by weight of onion powder, 10% by weight of garlic powder, 15% by weight of ginger (organism), 0.5% by weight of pepper powder, 3% by weight of purified salt, 1% by weight of sodium L-glutamate, 10% by weight of Capsicum, and 15% by weight of white sugar.
이후 성형 등을 통하여 겉살 47g 속살 23g으로 전체 70g인 성형 반죽을 다수 제조하였으며, 추가로 표면에 빵가루를 코팅하였다Thereafter, a large number of molded doughs having a total weight of 70 g and a total weight of 47 g and inner surface of 23 g were produced through molding, and furthermore, the surface was coated with bread crumb
이후, 140℃에서 5분 내외로 튀겨 최종적으로 어묵을 제조하였다.
Then, it was fried at 140 ° C for about 5 minutes to finally produce fish cake.
평가예Evaluation example
실시예에 의하여 제조된 어묵의 외형 사진과 절단된 사진을 도 3 및 도 4에 도시하였다.Figs. 3 and 4 show an external view and a cut-away view of the fish-eye produced by the embodiment.
도 3 및 도 4를 통하여 본 발명에 따른 반죽으로 제조된 어묵은 기존 어묵과 달리표면에 빵가루가 부착되어 다른 미감을 제공하는 것을 확인할 수 있으며, 내부에는 떡볶이가 함유되어 있음을 확인할 수 있다.3 and 4, it can be seen that the pasta made from dough according to the present invention is different from the conventional pasta, and the bread crumb is attached to the surface to provide a different aesthetic taste, and it can be confirmed that the pasta contains tteokbokki.
그리고, 실시예에서 제조된 어묵을 9명의 평가단으로부터, 풍미, 식감 및 모양에 대하여 평가받았다. 전체적인 평가 결과, 외형은 작은 원형의 형태로 시식하기에 적당한 크기라는 평가가 있었으며, 특히 겉살은 종래 어묵과 달리 매우 부드러운 식감을 제공하는 것으로 평가되었다.The fish paste prepared in the examples was evaluated for flavor, texture and shape from nine evaluation teams. As a result of the overall evaluation, it was evaluated that the outer shape was suitable for sampling in the shape of a small circle, and in particular, the outer surface was evaluated to provide a very soft texture unlike the conventional fish cake.
풍미 역시 어묵의 풍미와 떡볶이가 결합되어 독특한 풍미가 도출된 것으로 평가되었으며, 부드러운 식감을 제공하는 것으로 확인되었다.
The flavor was also evaluated as a unique flavor derived from the combination of the flavor of fish cake and tteokbokki, and it was confirmed to provide a soft texture.
이상에서는 본 발명을 특정의 바람직한 실시예에 대하여 도시하고 설명하였으나, 본 발명은 이러한 실시예에 한정되지 않으며, 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 특허청구범위에서 청구하는 본 발명의 기술적 사상을 벗어나지 않는 범위내에서 실시할 수 있는 다양한 형태의 실시예들을 모두 포함한다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, And all of the various forms of embodiments that can be practiced without departing from the technical spirit.
1: 속살 2: 겉살
10: 어묵 반죽
S1: 겉살 준비 단계 S2: 겉살 배합 단계
S3: 속살 준비 단계 S4: 속살 배합 단계
S5: 성형 단계 S6: 코팅 단계
S7: 급속 동결 단계 S8: 외포장 단계1: Hosiery 2: Wise
10: Kidney paste
S1: Preparatory step S2: Stage preparation step
S3: Preparing for inner preparation S4:
S5: Forming step S6: Coating step
S7: Rapid freezing step S8: Outside packing step
Claims (6)
겉살의 주재료인 실꼬리돔연육과 겉살 부재료를 혼합하여 겉살을 준비 하는 겉살 준비 단계;
상기 겉살의 재료들은 혼합하여 겉살 반죽을 제조하는 겉살 배합 단계;
떡볶이를 주재로하는 속살 재료들을 준비하는 속살 준비 단계;
상기 속살 재료들을 배합하여 속살 반죽을 제조하는 속살 배합 단계;
상기 겉살 반죽 내부에 속살 반죽이 위치하도록 성형하는 성형 단계;
상기 성형 단계를 통하여 제조된 성형 반죽 표면에 빵가루를 코팅하는 코팅 단계;
상기 코팅 반죽을 일정한 수로 내포장한 후, 급속 동결하는 급속 동결 단계; 및
상기 급속 동결된 내포장 반죽의 외면 포장을 수행하는 외포장 단계;를 포함하되,
상기 겉살 반죽은 전체 어묵 반죽에 대하여 65 내지 70중량%이며,
상기 겉살 반죽은 연육 100중량부, 정제소금 1.0 내지 1.2중량부, 핵산조미료 0.6 내지 0.8중량부, 조미액 4 내지 6중량부, 난백액 9 내지 11중량부, 감자 전분 9 내지 11중량부, 빵가루 18 내지 22중량부, 마요네즈 4 내지 6중량부, 대두유 4 내지 6 중량부, 가수 18 내지 22 중량부, 청양고추 4 내지 6중량부, 대파 8 내지 12중량부, 당근 6 내지 8중량부를 포함하며,
상기 속살 반죽은 떡볶이 소스 100중량부에 대하여 다진 생마늘 8 내지 10중량부, 건조 대파 5 내지 6중량부, 찹쌀가루 12 내지 14중량부, 감자프레이크 3 내지 6 중량부, 소고기조미료 1.5 내지 1.8중량부, 고춧가루 3.5 내지 4.0중량부, 모짜렐라 슈페드 20 내지 22중량부, 떡 55 내지 65중량부를 포함하는 것을 특징으로 하는 떡볶이 속을 함유한 어묵 반죽 제조 방법.
A method for manufacturing a fish paste dough comprising a toppokki inside and a toppoki consisting of a toppings outside the inner bottom,
The preparation of a dressing preparation to prepare a dressing by mixing the raw material of the tail dome, which is the main material of the dressing, with the outer dressing material;
A dressing step of mixing the ingredients of the beautifying agent to prepare an impression dough;
Preparing fresh ingredients prepared with tteokbokki as a main ingredient;
A quick-mixing step of blending the quick-boil ingredients to produce a quick-boil batter;
A shaping step of shaping the perishable dough so that the perishable dough is located inside the dough;
A coating step of coating the bread crumb on the surface of the molded dough produced through the molding step;
A quick freezing step in which the coating dough is packed in a predetermined number of water and then rapidly frozen; And
And an outer wrapping step of wrapping the outer wrapping of the rapidly frozen wrapping dough,
The apparent dough is 65 to 70% by weight based on the whole fish cake dough,
The above-mentioned pretreated batter is prepared by mixing 100 parts by weight of meat, 1.0 to 1.2 parts by weight of refined salt, 0.6 to 0.8 parts by weight of a nucleic acid seasoning, 4 to 6 parts by weight of a seasoning, 9 to 11 parts by weight of egg white, 9 to 11 parts by weight of potato starch, From 4 to 6 parts by weight of soybean oil, from 4 to 6 parts by weight of soybean oil, from 18 to 22 parts by weight of soybean oil, from 4 to 6 parts by weight of red pepper, from 8 to 12 parts by weight of green pepper and from 6 to 8 parts by weight of carrot,
8 to 10 parts by weight of chopped fresh garlic, 5 to 6 parts by weight of dried green onion, 12 to 14 parts by weight of glutinous rice powder, 3 to 6 parts by weight of potato flakes, 1.5 to 1.8 parts by weight of beef seasoning, 3.5 to 4.0 parts by weight of red pepper powder, 20 to 22 parts by weight of mozzarella shreds and 55 to 65 parts by weight of rice cakes.
5. The method of claim 4, wherein the roasted rice sauce comprises 84 to 86 parts by weight of a red pepper paste, 13 to 15 parts by weight of a red pepper paste, 13 to 15 parts by weight of high fructose, 26 to 28 parts by weight of an angel base, 21 to 23 parts by weight of white sugar and 13 to 15 parts by weight of purified water were mixed and heated and stirred at 70 to 80 ° C for 15 to 25 minutes and then heat sterilized at 90 to 98 ° C for 25 to 35 minutes The method according to any one of claims 1 to 5, wherein the dough is made by natural cooling.
[7] The spice base according to claim 5, wherein the seasoning base comprises 38 to 40 parts by weight of garlic powder, 58 to 62 parts by weight of ginger, 1.9 to 2.1 parts by weight of pepper powder, 40 to 42 parts by weight of powdered green onion, 10 to 12 parts by weight, 3.5 to 4.2 parts by weight of sodium L-glutamate, 38 to 40 parts by weight of paprika dye, 38 to 40 parts by weight of oleoresin capsicum, 58 to 62 parts by weight of white sugar and 75 to 80 parts by weight of purified water ≪ RTI ID = 0.0 > 1, < / RTI >
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| KR20190142000A (en) * | 2018-06-15 | 2019-12-26 | 육경희 | Topokki sundae manufacturing method |
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| KR20140008742A (en) * | 2012-07-11 | 2014-01-22 | 한성기업주식회사 | Fish cake product with glutinous rice cake in core and method for producing the same |
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| KR20170108465A (en) * | 2016-03-17 | 2017-09-27 | 주식회사 대광에프앤씨 | Manufacturing method of boiled fish paste-chicken gang jeong |
| KR101864141B1 (en) * | 2016-03-17 | 2018-06-29 | 주식회사 대광에프앤씨 | Manufacturing method of boiled fish paste-chicken gang jeong |
| KR20190142000A (en) * | 2018-06-15 | 2019-12-26 | 육경희 | Topokki sundae manufacturing method |
| KR102067897B1 (en) | 2018-06-15 | 2020-01-17 | 육경희 | Topokki sundae manufacturing method |
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