BAK, YANG SOO,박양수,JI, SEONG BAI,지성배,PARK, SANG SOO,박상수
申请号：
KR1020110147113
公开号：
KR1020130078267A
申请日:
2011.12.30
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of a rice cake for the tteokbokki (rice cakes in hot sauce) which has spicy taste is provided to have the tteokbokki (rice cakes in hot sauce) taste by soaking the rice cake in water. CONSTITUTION: Rice for manufacturing a rice cake for the tteokbokki (rice cakes in hot sauce) is washed (ST11, ST12) and soaked in the water. 0.5-2.0 weight% of salt, 2.0-4.5 weight% of red pepper powder, 0.1-3.0 weight% of garlic, 0.1-1.0 weight% of ginger are mixed with the soaked rice (ST13). The rice in which salt is mixed is pulverized with a roller mill of the pulverizing device for 2-5 times and puts in a steamer； and 5.0 - 9.0 weight% of water is put in the steamer and kneaded (ST14 - ST16). The rice is steamed in the steamer； the rice cake for the tteokbokki (rice cakes in hot sauce) is molded with a rice cake machine (ST17, ST18). A syrup which is mixed with a juice of 2.0-4.5 weight% of red pepper powder, 0.1-3.0 weight% of garlic, and 0.1 - 1.0 weight% of ginger is used instead of the red pepper powder, garlic, ginger in a material mixing step. At least one material among seasonings, soy sauce, soy bean paste, red pepper paste, sugar, Ipomoea batatas, potatoes, meat, wheat flour, vegetable is additionally mixed in the material mixing step. [Reference numerals] (AA) Start； (BB) End； (ST11) Rice washing； (ST12) Soaking rice in water； (ST13) Mixing salt, chili powder, garlic and ginger； (ST14) One time pulverizing with a roller mill in a grinder； (ST15) Two time pulverizing with a roller mill in a grinder； (ST16) Water kneading； (ST17) Steaming； (ST18) Molding rice cake for tteokbokki with a rice cake machine본 발명은 매운맛을 함유한 떡볶이용 떡의 제조방법을 제공하기 위한 것으로, 떡볶이용 떡의 제조용 쌀을 세척한 다음 물에 불리는 기본재료 준비단계(ST11, ST12)와； 상기 기본재료 준비단계 후 물에 불린 쌀에 소금 0.5 ~ 2.0 중량%, 고춧가루 2.0 ~ 4.5 중량%, 마늘 0.1 ~ 3.0 중량%, 생강 0.1 ~ 1.0 중량%를 혼합하는 재료혼합단계(ST13)와； 상기 재료혼합단계 후 소금이 혼합된 쌀을 분쇄기(30)의 롤러밀로 2회 ~ 5회 분쇄하여 시루를 형성하고, 형성된 시루에 물 5.0 ~ 9.0 중량%를 버무려 수분을 유지시키는 수분유지단계(ST14 ~ ST16)와； 상기 수분유지단계
