KR19980082432A - Rice cake with beef, its processed product and manufacturing method thereof - Google Patents

Abstract

In order to provide an improved phlegm cake that is diverse, chewy and nutritious while maintaining the distinctive chewy and light taste of sputum rice cake, the invention is a long, possibly round, cut to length of the sputum rice cake, 11) and a cow with a boiled rice cake, characterized in that it comprises a cow (12) made of a material different from the material of the sputum rice cake, the cow 12 is finely chopped meat, radish, vermicelli or vegetables and mixed It can be made, the sputum rice cake can be added with broth and salt boiled kelp and onions and radish, skewered rice cake (20) cut the barley rice cake (10) with a length of 5 to 15cm or In addition, the sputum-teok (10) thinly sliced sputum-teok (10), or the tteokbokki (40) cut the sputum-teok (10) with a length of 2 to 10cm may be provided. In addition, the present invention also relates to a method for manufacturing the barley rice cake (10), skewered rice cake (20), sage cake rice cake (30) or tteokbokki rice cake (40) containing the cow.

Description

Rice cake with beef, its processed product and manufacturing method thereof

The present invention relates to a rice cake which is a kind of food, and more particularly, to a rice cake containing cows. The present invention also relates to a processed product obtained by processing the boiled rice cake with the above-mentioned cow, and also to a method of manufacturing the processed rice cake with such cow.

Human beings have inherited and developed their own food culture suitable for the climate, environment, and lifestyle of their country, race, or country, and such eating habits that have been passed down for many years have transformed their constitution. Therefore, apart from the question of which nation's traditional food is superior, it is clear that the indigenous traditional food in a particular group will be the food best suited to its constitution.

Nevertheless, due to the development of civilization, exchanges between regions are facilitated, and as the whole human being on the earth makes up a living zone of the global village, each food culture collapses and integrates.

Korea also has a traditional food culture. Traditional foods of our country have not only foods that we usually eat, but also various kinds of foods than traditional foods of any country or nation, including three-season foods that are made seasonally for each holiday or season.

Nevertheless, among the foods we eat these days, alien foreign foods are rapidly increasing, especially for snacks and eateries, imitating traditional foods of aliens or using some of the recipes. The reason is not because foreign food is qualitatively or tastefully superior, but because it fits into our lifestyle today. In other words, the rapid industrialization of Western industrialization in Korea also led to a daily life out of our country's own life frame, which coincided with that of the western country. Accordingly, in our country, Western food is more preferred and convenient to the Western daily life frame than traditional food. Of course, it is clear that these western foods are not very suitable for our constitution, and the result is a situation in which adult diseases increase rapidly after half a century of western food culture.

Therefore, it is the duty of our generation to live in this age, but it is the way to protect our health.

Among our traditional foods, sputum-teok is not only the traditional food that was eaten on New Year's Day, but is also used as a food ingredient called tteokbokki these days, and is an additive ingredient added to various stew. Such a rice cake is a white rice cake cut into long, thin, rounded pieces. Such sputumteok is thinly sliced to boil tteokguk, and to cut tteokbokki, it is cut to a good size of about 2 to 10 cm. Generally, sputum-teok is made as long as possible after reinforcing the sticky rice by steaming non-glutinous rice flour. Therefore, unlike rice cakes, dumplings, glutinous rice cakes, donuts, and so on, the rice cakes are traditional Korean foods that are plain but chewy and have a unique aesthetic feeling. However, since the rice cake is purely made only of rice, the aesthetic taste is not only simple but also inconvenient to chew chewy loaves. In addition, it is common to cook such sputum rice cakes in the form of rice cake soup or tteokbokki, rather than to eat them as they are. However, since the cooking process is complicated and time-consuming, it is easy for the modern people to live in a busy time frame. The disadvantage is that you can not eat.

Therefore, the present invention is to provide an improved sputum rice cake that is diverse, chewable and nutritious while maintaining the distinctive chewy and light taste.

In addition, the present invention is to provide a processed rice cake that can be eaten on the fly without cooking separately using the separate cooking utensils.

1 is a perspective view showing a sputum topped with cows according to an embodiment of the present invention,

Figure 2 is a longitudinal cross-sectional view of the barley rice cake with the cow taken along the line II-II of Figure 1,

3 is a cross-sectional view of a barley rice cake containing cows taken along line III-III of FIG. 1,

Figure 4 is a perspective view showing the skewered rice cake processed by the barley rice cake containing the cow shown in Figure 1,

FIG. 5 is a perspective view illustrating a squeezed rice cake processed with a barley rice cake containing a cow shown in FIG. 1,

6 is a perspective view illustrating the tteokbokki rice cake shown in FIG.

Explanation of symbols on the main parts of the drawings

10: rice cake with cows 11: shell

12: small 20: skewered rice cake

30: rice cake cake 40: rice cake rice cake

According to the present invention for achieving the above object, a long, thin, rounded barley rice cake cut to a certain length, the cow is characterized in that it comprises a shell made of barley rice cake, and a cow made of a material different from the material of the barley rice cake A rice cake is provided.

In addition, according to the present invention, the cow is provided with a sputum cake with a cow, characterized in that made by finely chopping and mixing meat, radish, vermicelli or vegetables.

In addition, according to the present invention, there is provided a barley rice cake containing cattle, characterized in that the sputum rice cake is added with broth and salt boiled kelp and onions and radishes.

In addition, according to the present invention, there is provided a skewered rice cake which is cut to a length of 5 to 15 cm by cutting a barley rice cake containing cows made of a barley rice cake and a cow made of a material different from the material of the barley rice cake to a length of 5 to 15 cm.

In addition, according to the present invention, there is provided a scavenger tteok, which is sliced by thinly slicing sputum tteok containing a sheath consisting of a shell made of sputum rice cake and a cow made of a material different from the material of the sputum rice cake.

In addition, according to the present invention, tteokbokki rice cake packed with a fixed unit with a tteokbokki source by cutting the sputum cake with a cow made of a shell made of sputum rice cake and a cow made of a material different from the material of the sputum cake meat to a length of 2 to 10cm This is provided.

In addition, according to the present invention, the steaming step of steaming steamed rice flour for a sufficient time by putting finely milled grain flour on the shiru, and the steaming step of adding steamed rice cake steamed and steamed evenly in a mortar to make it feel chewy and chewy, A small preparation step of preparing a boil by slicing finely boiled, dehydrated meat and noodles, vegetables and seasonings, and using sliced barley rice cake and the cow, the sputum rice cake forms an outer skin and the cow is contained in the outer skin. There is provided a method for producing a boiled rice cake with a cow comprising a molding step of forming a boiled rice cake with a cow consisting of the core material.

In addition, according to the present invention, the steaming step of steaming steamed rice flour for a sufficient time by putting finely milled grain flour on the shiru, and the steaming step of adding steamed rice cake steamed and steamed evenly in a mortar to make it feel chewy and chewy, A small preparation step of making a cow by slicing finely boiled, dehydrated meat and noodles, vegetables, and seasonings, and using the dehydrated sputum rice cake and the cow, the sputum rice cake forms an outer skin and the cow is contained in the outer skin. Cattle comprising a shaping step of forming a sputum-teok with cow consisting of the core material, and cutting step to cut to a suitable length of 5 to 15cm by tightening the sputum-teok with soft stuffing with a rounded blunt end Provided are methods for preparing skewered rice cakes.

In addition, according to the present invention, the steaming step of steaming steamed rice flour for a sufficient time by putting finely milled grain flour on the shiru, and the steaming step of adding steamed rice cake steamed and steamed evenly in a mortar to make it feel chewy and chewy, A small preparation step of making a cow by slicing finely boiled, dehydrated meat and noodles, vegetables, and seasonings, and using the dehydrated sputum rice cake and the cow, the sputum rice cake forms an outer skin and the cow is contained in the outer skin. Provided is a method for producing a stuffed rice cake with a cow comprising a molding step of shaping a rice cake containing cows constituting a core, and a knife step of cutting a rice cake with a thickness of the cow with a slightly hardened skin.

In addition, according to the present invention, the steaming step of steaming steamed rice flour for a sufficient time by putting finely milled grain flour on the shiru, and the steaming step of adding steamed rice cake steamed and steamed evenly in a mortar to make it feel chewy and chewy, A small preparation step of making a cow by slicing finely boiled, dehydrated meat and noodles, vegetables, and seasonings, and using the dehydrated sputum rice cake and the cow, the sputum rice cake forms an outer skin and the cow is contained in the outer skin. Cattle comprising a shaping step of forming a sputum cake with a cow forming a heart, and a cutting step of cutting to a suitable length between 2 to 10cm by tightening the sputum cake with a fluffy state with a blunt aperture rounded end Provided is a method of preparing tteokbokki.

Example

Now, with reference to the accompanying drawings, it will be described in detail the configuration of the boiled rice cake and the processed product according to a preferred embodiment of the present invention and its manufacturing method.

As shown in Figs. 1 to 3, the sputum rice cake 10 containing the cow according to this embodiment, the skin 11 consisting of the rice cake rice cake made of non-glutinous rice, and the boiled meat finely sliced and mixed after boiling boiled meat (12) ) And have a long, thin round shape and cut to a certain length. The sputum rice cake is preferably added with broth and salt boiled kelp and onions and radish. The cattle 12 may be a mixture of finely chopped and mixed with only vegetables with no meat.

As shown in FIG. 4, the sputum rice cake 10 containing cows according to this embodiment is cut to a length of 5 to 15 cm so as to be eaten for snacks by being slightly fried in chopsticks to be eaten for snacks and packed in a fixed unit ( 20) may be processed.

As shown in Figure 5, the sputum rice cake 10 with the cow, according to this embodiment, may be processed into a scavenger rice cake 30, which is thinly sliced and packaged by a predetermined unit so as to be convenient for use in rice cake soup at home or a business. .

As shown in FIG. 6, the sputum rice cake 10 containing the cow according to this embodiment is cut into a length of 2 to 10 cm so that it can be eaten immediately without cooking separately using a separate cooking utensil, and the sauce for tteokbokki ( Jangbok) together with a certain unit may be processed in the form of tteokbokki cake 40 called tteokbokki. At this time, the sputum rice cake (10) is packed with one serving or several servings using a polypropylene bag, and the sauce is packed with an appropriate amount using a retort pouch, and then the packaged rice cake and packing sauce are enclosed. Pack it into a set.

In addition, by using a retort pouch can also be packed in a container for one person, at this time, by packing together the tteokbokki rice cake (40) and various sauce in a container to warm up a little using hot water or a microwave oven to eat immediately You can make tteokbokki that you can.

Now, a method of manufacturing the boiled rice cake 10 and its processed products 20 and 30 40 according to this embodiment will be described in detail.

First, a description will be given of a method of making sputum mochi of the barley mochi (10) containing the cow. To make the sputum rice cake, prepare non-glutinous rice, salt and broth. Semi-prepared non-glutinous rice with clean water at room temperature two or three times to remove foreign substances such as rice bran or dust. Subsequently, the semi-rice is soaked in clean water at room temperature for 3 to 4 hours to contain sufficient moisture. Rice milled with a roller is first milled with a tablespoon of salt per 5 hops of rice in a water-rich state to obtain a slightly roughly milled rice flour. The prepared milled rice is then sprinkled with damp stock. Then, the first milled and hydrolyzed rice powder is second milled with a roller to obtain rice flour in a finely milled state. Thereafter, the second milled rice flour is put on a steamer and steamed for a sufficient time. Then, steam the steamed rice cakes into the mortar and steam them evenly to add a bit of stickiness. Then, steamed rice cakes are evenly sliced and cut into pieces of appropriate size to make slices. Margarine is applied to the outside of sliced rice cake, sealed with vinyl and kept in a cool place. At this time, as the broth to be hydrolyzed in the first milled rice flour may be used aka the water for boiling water mixed with kelp and onions and radishes for a long time.

Now, a description will be made of the nesting material of the sputum mochi (10) containing the cow, ie, the cow (12). In order to make the beef 12, various kinds of vegetables including noodles and radishes, including meat and vermicelli, and various seasonings including green onions, onions, and carrots are prepared. Wash the prepared ingredients thoroughly with water. Then, cook the cooked ingredients along the washed ingredients separately. Squeeze the cooked ingredients by hand or use a centrifuge to remove moisture. Then, the green onions, onions and carrots are mixed with the moisture-removed ingredients and finely chopped. At this time, instead of the meat made of the above-described optional meat, it is also possible to use a vegetable beef mainly made of vegetables except for meat.

Sputum rice cake and cow 12 is made as described above using a suitable extrusion device to form the outer shell 11 is wrapped around the ring in the annulus from the outside and the cow is extruded to form a core in the shell (11). As the extrusion apparatus, an appropriate one can be purchased and used from those in the market. In addition, the shape of the finished rice cake 10 with a cow is not limited to the columnar one, it may be molded into a polygonal mold. The molding method is not limited to extrusion, but may be molded by any method as long as it can produce a product having the same structure and shape as the sputum cake 10 containing beef.

Now, the method of manufacturing the skewered rice cake 20 using the sputum rice cake 10, which is extruded in a columnar shape of infinite length according to this embodiment, will be described. In the production of the skewered rice cake 20, by cutting the fluffy rice cake 10, which has just been extruded in the vicinity of the extrusion port of the extruder, by cutting the diaphragm with a rounded end, it is cut into an appropriate length between 5 and 15 cm. do. Tighten the sputum mochi (10) with the fluffy cow with a rounded blunt iris, while the outer shell 11 of the cut portion is pushed inward in the radial direction, and the cow 12 is not exposed to the outside at the cut surface. 11) is cut to encapsulation.

Now, the method for producing the scallop rice cake 30 using the sputum rice cake 10, which is extruded in a columnar shape of infinite length according to this embodiment, will be described. In the preparation of the rice cake 30, the sheathed rice cake 10 containing the cow in the state where the shell 11 is slightly hardened is twisted with a knife having an appropriate thickness. As described above, in order to prevent the sputummeal of the outer shell 11 and the cattle 12 of the heartwood 12 from being separated in the stalked rice cake 30 in the staggered state, the cattle 12 must be firmly agglomerated by themselves. The spade mochi and the cattle 12 should be strongly bound. Therefore, it is preferable to control the small injection portion in the extrusion apparatus so as to inject the material of the cow 12 in a tightly agglomerated state, and to inject the material of the sputum rice cake in a sticky state.

Now, a method of manufacturing tteokbokki rice cake 40 using the sputum rice cake 10, which is extruded in a columnar shape of infinite length according to this embodiment, will be described. In manufacturing the tteokbokki rice cake 20, as in the case of manufacturing the skewered rice cake 20 described above, the end is rounded with a soft barley rice cake 10 in the soft state just extruded near the extrusion port of the extrusion apparatus Cut to a suitable length between 2 and 10 cm by tightening the blunt aperture. The cut surface of the finished tteokbokki rice cake 40 is sealed as the outer shell 11 of the cut portion is pushed inward in the radial direction without the cow 12 is exposed to the outside in the cut surface as in the skewered rice cake 20.

As the sauce (jang), which is packed with the tteokbokki rice cake (40), melt the butter, add the flour, fry until brown, then pour the broth, season with sugar, salt and chopped pork, and then cut off the laurel leaves. After boiling the sauce or broth, add the onion, carrot, bell pepper, apple, mushroom, etc., and sweet and sour sauce seasoned with ketchup, starch powder, sugar, vinegar, and salt. Sources can be used.

In the preferred embodiment described above, the case where non-rice flour is used as the main raw material of sputum rice cake is described. However, the present invention is not limited thereto, and flour may be used.

According to the present invention, the barley rice cake 10 and its processed products 20, 30, and 40 according to the present invention manufactured as described above have improved taste by using a broth, unlike conventional barley rice cake. By enclosing 12), it not only improves the taste, but also diversifies the food. By wrapping the vinyl, it can not only increase the period of preservation while keeping the moisture condition of the covering agent, but also maintain good hygiene. There is an advantage. In addition, the sputum mochi (10) and the processed products (20, 30, 40) with a cow according to the present invention is rich in nutrition and variety of taste compared to conventional sputum mochi or its processed products, not only for the snacks of teenagers, It can be used as a staple food as an adult food.

The preferred embodiments of the present invention described above are not intended to limit the present invention but to illustrate the present invention, and those skilled in the art will appreciate that changes from the above embodiments can be made without departing from the technical spirit of the present invention. It will be appreciated that changes or adjustments are possible. Therefore, the protection scope of the present invention will be defined only by the appended claims, which claims are intended to include all changes, modifications and adjustments.

Claims (10)

In long, thin rounded rice cakes cut to length, A barbed rice cake with a cow, characterized in that it comprises a shell (11) made of sputum rice cake, and a cow (12) made of a material different from the material of the sputum rice cake. The method of claim 1, The cattle (12) sputum mochi with a cow, characterized in that made by finely chopping meat, radish, vermicelli or vegetables. The method of claim 1, The barley rice cake with cow, characterized in that the sputum rice cake is added with broth and salt boiled kelp and onions and radish. Skewered rice cake packed with a certain unit by cutting the barley rice cake 10 with a cow including a shell 11 made of sputum rice cake and a cow 12 made of a material different from the material of the sputum rice cake. Thin sputum mochi (10) containing the outer shell (11) made of sputum rice cake and the cow (12) made of a material different from the material of the sputum rice cake sliced and packed by a fixed unit in a fixed unit. The shredded rice cake (10) containing the outer shell (11) made of sputum rice cake and the cow (2) made of a material different from the material of the sputum rice cake was cut into lengths of 2 to 10 cm and packed together with a tteokbokki sauce for each unit. Tteokbokki rice cake. A steaming step of steaming finely ground flour and steaming it for a sufficient time; Put the steamed steamed rice cake in the mortar and steam it evenly and add the stickiness to make it feel chewy. Preparatory step of preparing beef (12) by chopping and mixing meat, noodles, vegetables and condiments, which have been boiled and cooked in moderation and removed moisture, The sputum rice cake is formed of the outer shell (11) by using the sputum rice cake meat and the cow (12), and the cow (12) is used to mold the rice cake (10) containing the cattle forming the core material contained in the shell (11). Method of producing a barley rice cake containing cow comprising a molding step. A steaming step of steaming finely ground flour and steaming it for a sufficient time; Put the steamed steamed rice cake in the mortar and steam it evenly and add the stickiness to make it feel chewy. A small preparation step of making beef (12) by chopping and mixing meat, noodles, vegetables, and seasonings, which are properly boiled and dehydrated, The sputum rice cake is formed of the outer shell (11) by using the sputum rice cake meat and the cow (12), and the cow (12) is used to mold the rice cake (10) containing the cattle forming the core material contained in the shell (11). Molding step, Method of producing a skewered rice cake with a cow comprising a cutting step of cutting to a suitable length between 5 to 15cm by tightening the sputum rice cake (10) with a fluffy cow with a rounded end. A steaming step of steaming finely ground flour and steaming it for a sufficient time; Put the steamed steamed rice cake in the mortar and steam it evenly and add the stickiness to make it feel chewy. A small preparation step of making beef (12) by chopping and mixing meat, noodles, vegetables, and seasonings, which are properly boiled and dehydrated, The sputum rice cake is formed of the outer shell (11) by using the sputum rice cake meat and the cow (12), and the cow (12) is used to mold the rice cake (10) containing the cattle forming the core material contained in the shell (11). Molding step, Method of producing a scavenger cake with a cow comprising a step of cutting the rice cake (10) with the cow of the state that the outer shell (11) is slightly hardened with a knife. A steaming step of steaming finely ground flour and steaming it for a sufficient time; Put the steamed steamed rice cake in the mortar and steam it evenly and add the stickiness to make it feel chewy. A small preparation step of making beef (12) by chopping and mixing meat, noodles, vegetables, and seasonings, which are properly boiled and dehydrated, The sputum rice cake is formed of the outer shell (11) by using the sputum rice cake meat and the cow (12), and the cow (12) is used to mold the rice cake (10) containing the cattle forming the core material contained in the shell (11). Molding step, A method of producing a rice cake rice cake with a cow comprising a cutting step of cutting to a suitable length between 2 to 10cm by tightening the sputum-tteok (10) with a fluffy cow with a rounded end.