METHOD FOR MANUFACTURING TTEOKBOKK RICE CAKE BY USING OF HIPPOPHAE RHAMNOIDES L FERMENT EXTRACT AND SEA MUSTARD, ESTERN PRICKLY PEAR, CURCUMA LONGA L, RED PEPPER HOT WATER EXTRACTS
The present invention relates to a method for manufacturing tteokbokki rice cake which comprises the following steps: a first step of washing 100 kg of rice which is a main ingredient, and soaking the rice with distilled water in a soaking container for 2-10 hours； a second step of removing the moisture from the rice of the first step, and crushing the rice into 120 mesh powder using a pressurizing crusher； a third step of mixing the rice powder with mixed extracts； a fourth step of steaming the mixture in a steamer to obtain dough； a fifth step of cutting the steamed mixture using the pressurizing crusher into 10-100 mm, and cooling the cut mixture to obtain the tteokbokki rice cake； and a sixth step of removing the moisture from the tteokbokki rice cake, and vacuum packaging. The present invention uses a Hippophae rhamnoides fermentation extract, and sea mustard, eastern prickly pear, Curcuma longa, red pepper hot water extracts to offer spicy taste and excellent color, to enable teenagers and children to easily eat the rice cake, to help the growth of the enable teenagers and children, to provide nutrients for adults in menopause, and to prevent the rice cake from softening regardless of the cooking time and method by constantly maintaining the chewy texture. [Reference numerals] (AA) Step of soaking rice in distilled water；(BB) Step of removing moisture and crushing the rice into powder；(CC) Step of mixing the rice powder with mixed extracts；(DD) Step of steaming the mixture to obtain dough；(EE) Step of shaping the dough into tteokbokki rice cake；(FF) Step of removing the moisture from the tteokbokki rice cake본 발명은 쌀 100kg을 주원료로 하여 세척한 다음 침지통에 증류수와 함께 2~10시간 침지하여 불리는 제1단계； 상기 제1단계의 불린 쌀에 물기를 제거한 다음 압축분쇄기를 이용하여 120메쉬의 분말로 분쇄하는 제2단계； 상기 제2단계의 분쇄된 쌀가루에 혼합추출물을 혼합하여 원료를 생성하는 제3단계； 상기 제3단계의 혼합된 원료를 시루 상에서 증자하여 반죽으로 생성하는 제4단계； 상기 제4단계의 증자된 원료를 압축성형기를 이용하여 10~100mm 길이로 절단한 다음 냉각수를 통해 냉각하여 떡볶이 떡을 성형하는 제5단계； 및 상기 제5단계의 성형된 떡볶이 떡의 물기를 제거한 다음 진공 포장하여 제품을 완성하는 제6단계；를 포함하여 이루
