Manufacturing Method of Grilled Short Ribs Patties Using Gelatinized Rice Powder

Abstract

The present invention presents a method that effectively removes the characteristic odor that may occur in beef or pork during the production of Tteokgalbi, mitigates pungent tastes, and emphasizes the natural flavor of Tteokgalbi. This process involves first gelatinizing rice to dry it to a moisture content of 20% or less, and then grinding it into a powder with an average particle size of 150 to 350 μm. Subsequently, 10 to 80 parts by weight of gelatinized rice powder and 125 to 660 parts by weight of seasoning are uniformly mixed with 1,000 parts by weight of minced beef or pork, after which the mixed product is packaged and refrigerated. This method provides an innovative manufacturing technology that preserves the original taste of Tteokgalbi while eliminating unpleasant odors and controlling excessive sweetness and saltiness.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing tteokgalbi and tteokgalbi manufactured by the method, and more specifically, to a method for manufacturing tteokgalbi in which the characteristic odor of meat is removed and the flavor is improved by using gelatinized rice powder, and to tteokgalbi manufactured by the method. Background Technology

[0002] Western-style fast food, such as hamburgers and sandwiches, is gaining popularity among busy modern people for its convenience. However, most Western fast foods are high in calories but lack essential nutrients, and their high salt content can cause problems such as obesity and hypertension. Consequently, there is a growing discussion on commercializing traditional Korean meat dishes to make them easier to consume.

[0003] Tteokgalbi has long been a food known for its excellent taste and nutrition, and it has been a representative dish of traditional Korean food culture. However, despite its taste and nutritional value, it has not been easy for tteokgalbi to become a part of daily life in Korean households, as there were difficulties in purchasing ingredients and the cooking process when utilizing it as a side dish or snack.

[0004] Many food-related companies have recognized this problem and invested a lot of effort and time into developing instant food products related to tteokgalbi so that tteokgalbi can be easily cooked and eaten at home. As a result, various types of tteokgalbi-related products are being released.

[0005] However, the reality is that tteokgalbi products are not widely distributed to general consumers because they fail to maintain the authentic taste and aroma of traditional Korean tteokgalbi. In particular, there was a problem in that odors originating from the beef or pork itself were not properly removed after tteokgalbi was prepared by adding various seasonings, and excessive amounts of sauces, tenderizers, seasonings, and sugar were used to eliminate these odors, resulting in an overwhelming sweet or salty taste that degrades the taste of the tteokgalbi and adds substances harmful to health. The problem to be solved

[0006] In order to solve the above problems, the present invention aims to provide a method for manufacturing tteokgalbi that removes the characteristic odor of beef or pork generated during the tteokgalbi manufacturing process using gelatinized rice powder, reduces stimulating tastes such as sweetness or saltiness, and preserves the original aroma and taste of tteokgalbi.

[0007] In order to solve the above problems, the present invention aims to provide tteokgalbi that removes the characteristic odor of beef or pork generated during the tteokgalbi manufacturing process using gelatinized rice powder, reduces stimulating tastes such as sweetness or saltiness, and preserves the original aroma and taste of tteokgalbi. means of solving the problem

[0008] To achieve the above objective, the present invention comprises the step of gelatinizing rice and drying it so that the moisture content is 20 weight% or less;

[0009] A step of preparing a powder by grinding the above-mentioned dried gelatinized rice to an average particle size of 150 to 350 μm;

[0010] A method for manufacturing tteokgalbi is provided, comprising the steps of: mixing 10 to 80 parts by weight of gelatinized rice powder and 125 to 660 parts by weight of seasoning based on 1,000 parts by weight of minced beef or pork; and packaging and refrigerating the mixed product.

[0011] The above seasoning is characterized by being composed of 50 to 100 parts by weight of green onion, 1 to 20 parts by weight of garlic, 1 to 10 parts by weight of pepper, 10 to 100 parts by weight of sugar, 1 to 40 parts by weight of sesame oil, 1 to 100 parts by weight of Cheongyang chili pepper, 10 to 50 parts by weight of plum extract, 10 to 60 parts by weight of soy sauce, 1 to 20 parts by weight of curry, 10 to 60 parts by weight of ketchup, 20 to 70 parts by weight of cola, and 10 to 30 parts by weight of soju or rice wine.

[0012] To achieve the above objective, the present invention provides a tteokgalbi prepared by gelatinizing rice and drying it so that the moisture content is 20% by weight or less, grinding the dried gelatinized rice to produce a powder with an average particle size of 150 to 350 μm, mixing 10 to 80 parts by weight of the gelatinized rice powder and 115 to 600 parts by weight of seasoning based on 1000 parts by weight of minced beef or pork, and molding. Effects of the invention

[0013] According to the present invention, by using gelatinized rice powder, the characteristic odor of beef or pork can be removed, flavor improved, and tenderness enhanced, thereby further improving the taste of Tteokgalbi. Specific details for implementing the invention

[0014] The present invention provides a method for manufacturing tteokgalbi, comprising the steps of: gelatinizing rice and drying it so that the moisture content is 20% by weight or less; grinding the dried gelatinized rice to produce a powder with an average particle size of 150 to 350 μm; mixing 10 to 80 parts by weight of the gelatinized rice powder and 125 to 660 parts by weight of seasoning based on 1000 parts by weight of minced beef or pork; and packaging and refrigerating the mixed product.

[0015] The process of making cooked rice by gelatinizing rice involves first soaking the rice in water, draining the water, and steaming it with steam. After steaming, the rice is dried until the moisture content reaches 20% by weight, and then ground into a size of 150㎛ to 350㎛ using a hammer mill to produce gelatinized rice powder.

[0016] Drying until the moisture content reaches 20% by weight is necessary because a low moisture content facilitates grinding and storage. If the moisture content exceeds 20% by weight, spoilage occurs over time, and it is also difficult to manufacture it into powder.

[0017] It is not easy to process the average particle size of the gelatinized rice powder to be less than 150㎛, and if it exceeds 350㎛, it is undesirable because it impairs the texture after mixing when making tteokgalbi.

[0018] In the method for manufacturing tteokgalbi according to the present invention, gelatinized rice powder is prepared first, and then beef or the like is chopped and seasoning is added. This is because the process of preparing gelatinized rice powder requires a certain amount of working time, and the gelatinized rice powder can be prepared in advance, and the meat required for manufacturing tteokgalbi can be chopped and used.

[0019] The gelatinized rice powder of the present invention is outwardly similar to ordinary rice flour before gelatinization, but has different physical properties. Although rice flour is formed into a fine powder, its water absorption is very low. However, the gelatinized rice powder has excellent water absorption, so the rice powder can remove the peculiar odor generated from beef or pork and can maintain the taste and aroma of tteokgalbi.

[0020] The content of the gelatinized rice powder used in the present invention is preferably 10 to 80 parts by weight based on 1,000 parts by weight of beef or pork. If it is less than 10 parts by weight, the content of the gelatinized rice powder is negligible, so the effect of adding the gelatinized rice powder is too small and effects such as odor removal cannot be expected. If it exceeds 80 parts by weight, the content of the gelatinized rice powder is too high and absorbs an excessive amount of moisture, which increases the viscosity of the tteokgalbi and prevents proper overall mixing, making it undesirable.

[0021] The gelatinized rice powder acts as a buffer between the beef or pork and the seasoning, and serves as a core to smoothly mix the various components of the seasoning. Because the gelatinized rice powder has a significant degree of absorbency, it can absorb the seasoning in liquid form and assists in facilitating the easy adsorption of the seasoning between the beef or pork. Therefore, it not only removes the characteristic odor of the beef or pork but also mellows pungent seasonings such as sugar and soy sauce, thereby increasing the tenderness of the tteokgalbi. The curry used in the seasoning of the present invention also plays an auxiliary role in removing the characteristic odor of the meat.

[0022] Various cuts of beef or pork can be used to make tteokgalbi, and while the use is not limited to specific cuts, it is preferable to use the sirloin, shoulder, or hind leg. Adding other special cuts can produce an even better taste.

[0023] The meat used to manufacture the tteokgalbi according to the present invention is not ground but cut into pieces of a uniform size. Specifically, it is preferable to cut beef or pork into pieces of 0.3 to 3.0 mm at a temperature of -20 to -3 ℃. The meat is cut into pieces of 0.3 to 3.0 mm to further absorb the seasoning by utilizing the water retention capacity of the frozen beef or pork.

[0024] The seasoning used in the preparation of the tteokgalbi according to the present invention preferably comprises, based on 1,000 parts by weight of beef or pork, 50 to 100 parts by weight of green onion, 1 to 20 parts by weight of garlic, 1 to 10 parts by weight of pepper, 10 to 100 parts by weight of sugar, 1 to 40 parts by weight of sesame oil, 1 to 100 parts by weight of Cheongyang chili pepper, 10 to 50 parts by weight of plum extract, 10 to 60 g of soy sauce, 1 to 20 parts by weight of curry, 10 to 60 parts by weight of ketchup, 20 to 70 parts by weight of cola, and 10 to 30 parts by weight of soju or rice wine. The components of the seasoning used for the tteokgalbi are merely illustrative, and other substances may be added during preparation according to the intent of the cook. For example, when using pork, adding a small amount of chocolate to the mixture can further enhance the effect of removing the characteristic odor of pork.

[0025] According to another embodiment of the present invention, tteokgalbi prepared by the above-described manufacturing method is provided. The present invention can eliminate the characteristic odor generated from beef or pork and increase the tenderness of the meat by preparing tteokgalbi using gelatinized rice powder. Accordingly, the gelatinized rice powder removes the odor, blends and mellows other seasonings evenly, making the meat tender while maintaining the original taste and aroma of tteokgalbi.

Claims

Claim 1 A method for manufacturing Tteokgalbi comprising: a step of gelatinizing rice and drying it so that the moisture content is 20% by weight or less; a step of preparing a powder by grinding the dried gelatinized rice so that the average particle size is 150 to 350 μm; a step of mixing 10 to 80 parts by weight of the gelatinized rice powder and 125 to 660 parts by weight of seasoning based on 1,000 parts by weight of minced beef or pork; and a step of packaging and refrigerating the mixed product.

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