Sauce for frozen tteokbokki, the frozen tteokbokki, and preparation method therefor

Abstract

The present application relates to a sauce for frozen tteokbokki with excellent freeze-thaw stability, frozen tteokbokki comprising same, and a method for preparing frozen tteokbokki.

Description

Frozen tteokbokki sauce, frozen tteokbokki, and method of manufacturing the same

[0001] [Cross-reference with related applications]

[0002] This application claims the benefit of priority based on Korean Patent Application No. 10-2024-0144962 filed on October 22, 2024, and all contents disclosed in said Korean Patent Application are incorporated herein as part of this specification.

[0003] The present application relates to a sauce for frozen tteokbokki with excellent freeze-thaw stability, frozen tteokbokki containing the same, and a method for manufacturing frozen tteokbokki.

[0004]

[0005] Tteokbokki, a cooked food made using rice cakes, is highly preferred by all age groups due to its unique taste and texture. Instant cooked foods like tteokbokki are widely distributed in the form of frozen tteokbokki, which is simplified and mass-produced.

[0006] However, since this frozen tteokbokki is in the form of frozen tteokbokki, freezing the rice cakes causes aging, and when thawed, they cannot be restored to their original state, resulting in a tough texture and changes in tissue, causing the surface of the rice cakes to become uneven or cracked.

[0007] Accordingly, there is a need to develop technology that can improve the texture and appearance quality of frozen tteokbokki when thawing it.

[0008]

[0009] One objective of the present application is to provide a sauce for frozen tteokbokki with improved freeze-thaw stability.

[0010] Another objective of the present application is to provide a method for manufacturing frozen tteokbokki with improved freeze-thaw stability.

[0011] Another objective of the present application is to provide frozen tteokbokki with improved freeze-thaw stability.

[0012]

[0013] To achieve the above objective, one aspect of the present application provides a sauce for frozen tteokbokki comprising red pepper powder, having a salt content of 0.3% to 1.5% and a sugar content (Brix) of 18% to 50%.

[0014] In addition, another aspect of the present application provides a method for manufacturing frozen tteokbokki comprising the following steps:

[0015] a) A step of immersing the rice cake in water or an aqueous solution of organic acid;

[0016] b) a step of mixing the frozen tteokbokki sauce and the immersed rice cakes; and

[0017] c) Step of freezing the mixture of the sauce and rice cakes.

[0018] In addition, another aspect of the present application provides frozen tteokbokki comprising: rice cakes; and a sauce for frozen tteokbokki; wherein the moisture content of the rice cakes is 42 to 48% and the content of the rice cakes is 40 to 65% by weight relative to the total weight of the frozen tteokbokki.

[0019]

[0020] The present application will be described in detail below.

[0021]

[0022] One aspect of the present application provides a sauce for frozen tteokbokki.

[0023] In the present application, the sauce for frozen tteokbokki may contain red pepper powder, have a salt content of 0.3% to 1.5%, and a sugar content (Brix) of 18% to 50%.

[0024] In the present application, "frozen tteokbokki" may mean tteokbokki in a frozen or frozen form, and the frozen tteokbokki may be cooked and consumed through a heating process such as microwave or pan cooking after thawing.

[0025] The frozen tteokbokki sauce of the present application may have a salt content of 0.3% to 3%. Specifically, the frozen tteokbokki sauce of the present application may be a range selected from a group consisting of a lower limit selected from a group consisting of 0.3, 0.4, 0.5, 0.6, and 0.7% salt content, and an upper limit selected from a group consisting of 1, 1.5, 2, 2.5, and 3% salt content. For example, the salt content of the frozen tteokbokki sauce of the present application may be 0.3 to 3%, 0.4 to 2.5%, 0.5 to 2%, 0.3 to 1.5%, 0.6 to 1.5%, or 0.7 to 1%.

[0026] The frozen tteokbokki sauce of the present application may have a Brix value of 18% to 50%. Specifically, the frozen tteokbokki sauce of the present application may be a range selected from a group consisting of a lower limit selected from the group consisting of 18, 18.5, 19, 19.5, and 20% Brix, and an upper limit selected from the group consisting of 40, 42, 44, 46, 48, and 50% Brix. For example, the Brix of the frozen tteokbokki sauce of the present application may be 18 to 50%, 18.5 to 48%, 19 to 46%, 19.5 to 44%, 20 to 42%, or 20 to 40%.

[0027] Accordingly, the sauce for frozen tteokbokki of the present application may have a salt content of 0.3% to 1.5% and a sugar content (Brix) of 18% to 50%.

[0028] Additionally, the frozen tteokbokki sauce of the present application may have an acidity (pH) of 4 to 6. Specifically, the frozen tteokbokki sauce of the present application may be a range selected from the group consisting of a lower limit selected from the group consisting of 4, 4.1, 4.2, 4.3, 4.4, and 4.5, and an upper limit selected from the group consisting of 5.6, 5.7, 5.8, 5.9, and 6. For example, the pH of the frozen tteokbokki sauce of the present application may be 4 to 6, 4.1 to 5.9, 4.2 to 5.8, 4.3 to 5.8, 4.4 to 5.7, or 4.5 to 5.6.

[0029] The frozen tteokbokki sauce of the present application may have a viscosity of 80 cp to 700 cp as measured by a Brookfield viscometer. Specifically, the frozen tteokbokki sauce of the present application may be a range selected from a group consisting of a lower limit selected from the group consisting of 80, 83, 85, 87, 89, 90, and 95 cp, and an upper limit selected from the group consisting of 150, 200, 300, 400, 500, 600, and 700 cp. For example, the viscosity of the frozen tteokbokki sauce of the present application may be 80 to 700 cp, 83 to 600 cp, 85 to 500 cp, 87 to 400 cp, 89 to 300 cp, 90 to 200 cp, or 95 to 150 cp.

[0030] In one embodiment, the sauce for frozen tteokbokki of the present application may have a salt content of 0.3% to 1.5%, a sugar content (Brix) of 18% to 50%, a pH of 4 to 6, and a viscosity of 80 to 700 cp as measured by a Brookfield viscometer.

[0031] The sauce for frozen tteokbokki of the present application contains red pepper powder.

[0032] The above red pepper powder may refer to powder derived from red peppers and may include powder of red peppers, dried red peppers, red pepper extracts, or red pepper concentrates.

[0033] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 1 to 7 weight percent of red pepper powder relative to the total weight of the sauce for frozen tteokbokki, and specifically, may contain 1.5 to 5 weight percent or 2 to 5 weight percent, or 2.5 to 4 weight percent.

[0034] In addition, the above frozen tteokbokki sauce may further include at least one selected from the group consisting of processed fruit and vegetable products, seasoning materials, coloring agents, anchovies, starch, spices, refined salt, water, gochujang, sugar, and animal fat.

[0035] The above-mentioned processed fruit and vegetable products include processed fruits and vegetables manufactured or processed using simple processed fruits or vegetables as the main raw material. For example, the above-mentioned processed fruit and vegetable products may be processed products manufactured or processed from radishes, onions, garlic, green onions, etc. The above-mentioned radish may include radishes or radish juice liquid obtained by pressing the said radish, and the said radish juice may include a dried product, extract, or concentrate of said radish juice that has been powdered.

[0036] In one embodiment, the frozen tteokbokki sauce of the present application may contain 1 to 4 weight percent of the radish juice relative to the total weight of the frozen tteokbokki sauce.

[0037] The above-mentioned scallions may include scallions, dried scallions, scallion extracts, scallion concentrates, or powders thereof.

[0038] The above garlic may include garlic, dried garlic, garlic extract, garlic concentrate, or powder thereof.

[0039] The above onion may include onion, dried onion, onion extract, onion concentrate, or powder thereof.

[0040] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 0.1 to 3 weight percent of the green onion, dried green onion, green onion extract, green onion concentrate, or powder thereof based on the total weight of the sauce for frozen tteokbokki.

[0041] The above seasoning material may be a material intended to produce flavor in food, and may include, for example, Mifung, Dasida, MSG, Miwon, etc., but may be used without restriction as long as it is something that a person skilled in the art can adopt to add, impart, or add flavor to food.

[0042] The above-mentioned pigments may be materials for coloring food, such as paprika pigments and caramel pigments, but any pigment that a person skilled in the art can adopt to add, impart, or add color to food may be used without limitation.

[0043] The above anchovies may include anchovies, dried anchovies, anchovy extracts, anchovy concentrates, or powders thereof, and may include processed products of anchovy extract such as kelp anchovy extract.

[0044] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 0.05 to 2 weight percent of the anchovy, dried anchovy, anchovy extract, anchovy concentrate, or powder thereof based on the total weight of the sauce for frozen tteokbokki.

[0045] The above starch may be used as a food additive, and the above starch may include natural starch, modified starch, starch syrup, starch syrup, dextrin, maltodextrin, etc.

[0046] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 1 to 5 weight percent of starch relative to the total weight of the sauce for frozen tteokbokki.

[0047] The above-mentioned starch syrup may be a sweet-tasting starch sugar, and maltose is the main component.

[0048] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 1 to 5 weight percent of the corn syrup relative to the total weight of the sauce for frozen tteokbokki.

[0049] The above maltodextrin is a dextrin produced by breaking down starch with dilute acid or amylase, and is also called malto-oligosaccharide.

[0050] The above spices may be materials intended to impart flavor or aroma to food, and may include, for example, pepper, chili pepper, cinnamon, cumin, turmeric, ginger, cloves, etc., but may be used without restriction as long as they are materials that a person skilled in the art can adopt to add, impart, or add flavor or aroma to food.

[0051] The above pepper is the fruit of the pepper tree and may be a plant-based substance that stimulates appetite by imparting flavor or aroma to food. The above pepper may include powdered pepper.

[0052] The above refined salt refers to a food material that imparts a salty taste to food, and may include, for example, salt, sodium chloride (NaCl), potassium chloride (KCl), ammonium chloride (NH4Cl), calcium chloride (CaCl2), magnesium chloride (MgCl2), or powders thereof, but is not limited thereto.

[0053] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 0.05 to 3 weight percent of refined salt relative to the total weight of the sauce for frozen tteokbokki.

[0054] The above water may include purified water.

[0055] The above-mentioned gochujang is a traditional seasoning that is a fermented food, and can produce spicy, salty, and umami flavors.

[0056] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 0.05 to 1 weight percent of gochujang relative to the total weight of the sauce for frozen tteokbokki.

[0057] The above sugar is a natural sweetener obtained by refining raw sugar obtained from sugarcane or sugar beets, and contains sucrose as a main component. In this application, the sugar may include sucrose or brown sugar.

[0058] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 2 to 8 weight percent of sugar relative to the total weight of the sauce for frozen tteokbokki.

[0059] The above animal fat may be oil obtained from animals, and the above animal fat may include fat from gravy animals such as beef tallow, pork fat, beef brisket, and cinnamon.

[0060] In one embodiment, the sauce for frozen tteokbokki of the present application may contain 1 to 10 weight percent of animal fat relative to the total weight of the sauce for frozen tteokbokki.

[0061] The frozen tteokbokki sauce of the present application may include tteokbokki sauce powder.

[0062] The above powder for tteokbokki sauce may be a food material for producing the flavor of tteokbokki sauce, or it may be a mixture of red pepper powder and seasoning material.

[0063] The above seasoning material may be a material for producing flavor in food, and may be used without restriction as long as it is something that a person skilled in the art can adopt to add, impart, or add flavor to food.

[0064] In one embodiment, the powder for the tteokbokki sauce includes red pepper powder and may include at least one seasoning ingredient selected from the group consisting of sugar, refined salt, paprika color, garlic powder, onion powder, MSG, pepper, beef stock powder, modified starch, and maltodextrin.

[0065] In one embodiment, the powder for the tteokbokki sauce may further include an anti-caking agent.

[0066] The above anti-caking agent may be a substance added for the purpose of preventing caking of food, and may be, for example, ferrocyanide, magnesium silicate, crystalline cellulose, sodium silicoaluminate, calcium stearate, magnesium stearate, mannitol, propylene glycol, silicon dioxide, etc., and may be used without limitation as long as it is a food additive that a person skilled in the art can select to prevent caking of food.

[0067] In one embodiment, the frozen tteokbokki sauce of the present application may be a commercially available tteokbokki sauce powder, and may contain 10 to 30 weight percent of the tteokbokki sauce powder relative to the total weight of the frozen tteokbokki sauce.

[0068] Frozen tteokbokki prepared using the sauce for frozen tteokbokki of the present application is easy to freeze because the internal temperature of the tteokbokki decreases rapidly when the tteokbokki is frozen, and the thawing of the frozen tteokbokki is fast, resulting in excellent thawing efficiency. Therefore, the sauce for frozen tteokbokki of the present application can improve the freezing and thawing efficiency of tteokbokki.

[0069] In addition, frozen tteokbokki prepared using the frozen tteokbokki sauce of the present application has excellent sensory quality. Specifically, frozen tteokbokki prepared with the frozen tteokbokki sauce has excellent sensory quality, such as overall taste, texture of the rice cake, and strength of the rice cake.

[0070] When frozen tteokbokki is prepared using the sauce for frozen tteokbokki of the present application having the aforementioned saltiness or viscosity, the freezing time or thawing time of the prepared frozen tteokbokki can be shortened and the sensory quality can be improved.

[0071] Another aspect of the present application provides a method for manufacturing frozen tteokbokki.

[0072] The method for manufacturing frozen tteokbokki according to the present application comprises: a) a step of immersing rice cakes in water or an aqueous solution of organic acid; b) a step of mixing the sauce for frozen tteokbokki with the immersed rice cakes; and c) a step of freezing the mixture of the sauce and the rice cakes.

[0073] The description of the frozen tteokbokki sauce above is the same as that described above, so it will not be described again.

[0074] In this application, "immersion" may mean immersing a material in a liquid or wetting the surface of a material with a liquid.

[0075] In one embodiment, the soaking of the rice cake may be performed until the temperature of the rice cake reaches 40 to 60°C.

[0076] In step a) above, the water may be hot water or hot water, and the temperature of the water or organic acid aqueous solution may be 30°C to 100°C, specifically 40°C to 100°C, 50°C to 100°C, 60°C to 100°C, 70°C to 100°C, 80°C to 100°C, or 85°C to 100°C.

[0077] The soaking of the rice cake in step a) above can be performed for 5 to 20 minutes, and specifically, for 6 to 20 minutes, 7 to 20 minutes, 8 to 20 minutes, 9 to 20 minutes, or 10 to 20 minutes.

[0078] In order to make the temperature of the above rice cake after immersion 40 to 60°C, the temperature and immersion time conditions of the water or organic acid aqueous solution for immersion of the above rice cake can be appropriately adjusted.

[0079] In one embodiment, the soaking of the rice cake may be performed until the moisture content of the rice cake reaches 42 to 48 weight percent relative to the total weight of the soaked rice cake.

[0080] In one embodiment, the soaking of the rice cake may be performed until the weight change rate based on the total weight of the rice cake before soaking reaches 105 to 115%.

[0081] The above weight change rate can be calculated by multiplying the value obtained by dividing the weight change before and after immersion (g) = A - B (A: weight of rice cake before immersion (g), B: weight of rice cake after immersion (g)) by A by 100.

[0082] The above-mentioned aqueous organic acid solution may be a solution in which an organic acid is dissolved in water.

[0083] The above organic acid is an acidic organic compound, and in this application, any organic acid that a person skilled in the art can adopt as an organic acid may be used without limitation. Specifically, in this application, the organic acid may be at least one selected from the group consisting of citric acid, lactic acid, malic acid, acetic acid, gluconic acid, phosphoric acid, fumaric acid, butyric acid, formic acid, propionic acid, tartaric acid, adipic acid, and ascorbic acid.

[0084] In one embodiment, the organic acid aqueous solution may be an aqueous citric acid solution.

[0085] The above-mentioned aqueous organic acid solution may have a concentration of 0.1 to 2.0%, and specifically, the aqueous organic acid solution may have a concentration of 0.11 to 1.9%, 0.13 to 1.7%, 0.15 to 1.5%, 0.17 to 1.3%, 0.19 to 1.1%, or 0.2 to 1.0%.

[0086] After the above immersion, the hardness of the rice cake may be 5 to 45 N, and specifically, the hardness of the rice cake may be 5.5 to 35 N, 6 to 30 N, 6.5 to 25 N, 7 to 20 N, or 8 to 15 N.

[0087] In the present application, if frozen tteokbokki is prepared using rice cakes after immersing them in hot water or an aqueous citric acid solution, the texture of the rice cakes can be improved after cooking the frozen tteokbokki.

[0088]

[0089] In addition, the manufacturing method of the present application may further include a step of coating the surface of the immersed rice cake with oil prior to step b).

[0090] The above oil may be an edible oil, and may be an animal oil or a vegetable oil.

[0091] The above animal fat may be at least one selected from the group consisting of beef tallow, lard, brisket, cinnamon, and fish oil, and the above vegetable oil may be at least one selected from the group consisting of soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

[0092] In step b) above, the soaked rice cake and the frozen tteokbokki sauce are mixed.

[0093] In step b) above, in addition to the soaked rice cake and the frozen tteokbokki sauce, solid ingredients such as rice cake, seafood (fish cake), vegetables, meat, seafood such as fish cake, sausage, cabbage, green onion, onion, egg, bean sprout, mushroom, bell pepper and carrot, meat such as beef, pork, chicken, dairy products, etc. may be mixed together.

[0094] When mixing in step b) above, the ratio of the rice cake and frozen tteokbokki may be 70:20 to 40:60, and specifically, 40:60 to 60:40 or 60:35 to 50:45.

[0095] In one embodiment, the frozen tteokbokki produced by the manufacturing method of the present application may have a rice cake content of 40 to 65 weight percent relative to the total weight of the frozen tteokbokki.

[0096] Specifically, the rice cake content of the frozen tteokbokki produced by the manufacturing method of the present application may be a range selected from a group consisting of a lower limit selected from the group consisting of 40, 43, 45, 47, 49, and 50 weight% relative to the total weight of the frozen tteokbokki, and an upper limit selected from the group consisting of 60, 61, 62, 63, 64, and 65 weight%. For example, the rice cake content of the frozen tteokbokki may be 40 to 65 weight%, 43 to 64 weight%, 45 to 63 weight%, 47 to 62 weight%, 49 to 61 weight%, or 50 to 60 weight%.

[0097] In one embodiment, the solid content of the frozen tteokbokki produced by the manufacturing method of the present application may be 50 to 70 weight% relative to the total weight of the frozen tteokbokki.

[0098] Specifically, the solid content of the frozen tteokbokki may be a range selected from a group consisting of a lower limit selected from a group consisting of 50, 51, 52, 53, 54, and 55 weight% relative to the total weight of the frozen tteokbokki, and an upper limit selected from a group consisting of 65, 66, 67, 68, 69, and 70 weight%. For example, the content of rice cakes in the frozen tteokbokki may be 50 to 70 weight%, 51 to 69 weight%, 52 to 68 weight%, 53 to 67 weight%, 54 to 66 weight%, or 55 to 65 weight%.

[0099] In step c) above, the mixture of the immersed rice cake and the frozen tteokbokki sauce is frozen.

[0100] The above freezing may include an operation of cooling a substance to obtain a temperature lower than the ambient temperature, and preserving or freezing that temperature.

[0101] In one embodiment, the freezing may include rapid freezing.

[0102] In one embodiment, the rapid freezing may be a freezing method in which the time required to lower the temperature of the food center point, where the temperature is lowered at the slowest rate during freezing, from 0°C to -5°C (maximum ice crystal formation zone) is within about 30 minutes.

[0103] As for the means for the above rapid freezing, any means that a person skilled in the art can adopt for rapid freezing may be used without limitation. For example, a refrigerator capable of maintaining a temperature of -30°C or lower, -35°C or lower, or -40°C or lower may be used.

[0104] In one embodiment, the rapid freezing may be performed for 1.5 hours or more, and specifically, for 2 hours or more.

[0105] In one embodiment, the rapid freezing may include storing the mixture of rice cake and sauce for at least 1.5 hours or at least 2 hours in a freezer maintaining a temperature of -30°C or lower, -35°C or lower, or -40°C or lower.

[0106] In one embodiment, the freezing may include performing slow freezing after the rapid freezing.

[0107] In one embodiment, the slow freezing may be a freezing method in which the time required to lower the temperature of the food center point, where the temperature is lowered at the slowest rate during freezing, from 0°C to -5°C (maximum ice crystal formation zone) exceeds about 30 minutes.

[0108] In one embodiment, the gentle freezing can be performed at a temperature of -5 to -20℃.

[0109] In one embodiment, the gentle freezing can be performed at a temperature of -5 to -20°C for 0.1 to 10 hours, or 1 to 6 hours.

[0110] The manufacturing method of the present application can shorten the time spent passing through the maximum ice crystal formation zone when freezing tteokbokki through the rapid freezing, shorten the freezing time of tteokbokki, and improve the appearance quality of tteokbokki by forming fine and uniform ice crystals on the surface sauce of the frozen tteokbokki.

[0111]

[0112] Another objective of the present application is to provide frozen tteokbokki.

[0113] The frozen tteokbokki of the present application comprises rice cakes and a sauce for the frozen tteokbokki.

[0114] The moisture content of the above rice cake may be 42 to 48%.

[0115] The above frozen tteokbokki may have a hardness of 13 to 21 N after heating and cooking, specifically, 13.8 to 21 N.

[0116] The above frozen tteokbokki may have a rice cake content of 40 to 65 weight% relative to the total weight of the frozen tteokbokki, for example, 50 to 60 weight%.

[0117] The above frozen tteokbokki may have a solid content of 50 to 70 weight% relative to the total weight of the frozen tteokbokki, and, for example, 55 to 65 weight%.

[0118] The above frozen tteokbokki may further include rice cakes, fish cakes, sausages, cabbage, green onions, onions, eggs, bean sprouts, mushrooms, bell peppers, beef, pork, chicken, or carrots.

[0119] The above frozen tteokbokki may be manufactured using the method of manufacturing frozen tteokbokki of the present application described above.

[0120]

[0121] The sauce for frozen tteokbokki and the frozen tteokbokki of the present application can shorten the freezing time of the tteokbokki and shorten the thawing time of the frozen tteokbokki, thereby improving the freezing and thawing stability of the frozen tteokbokki. The frozen tteokbokki according to the present application has a desirable texture that is not tough or hard even after microwave cooking, and has a uniform texture with a smooth surface and no cracks, allowing consumers to easily consume the frozen tteokbokki.

[0122] However, the effects of the present application are not limited to those mentioned above, and other unmentioned effects will be clearly understood by those skilled in the art from the description below.

[0123]

[0124] Figure 1 is a figure showing the change in temperature of rice cakes during freezing according to the salinity of the sauce for frozen tteokbokki.

[0125] Figures 2a to 2e show the product characteristics of frozen tteokbokki after thawing according to the salt content of the sauce for frozen tteokbokki.

[0126] Figure 3 is a figure showing the change in temperature of rice cakes during freezing according to the viscosity of the frozen tteokbokki sauce.

[0127] Figure 4 is a figure showing the change in product temperature of the sauce during freezing according to the viscosity of the frozen tteokbokki sauce.

[0128] Figures 5a to 5e show the product characteristics of frozen tteokbokki after thawing according to the viscosity of the sauce for frozen tteokbokki.

[0129] Figures 5f to 5j show the product characteristics of frozen tteokbokki after microwave cooking according to the viscosity of the sauce for frozen tteokbokki.

[0130] Figure 6 is a figure showing the change in temperature of the rice cakes during freezing according to the freezing method of frozen tteokbokki.

[0131] Figure 7 is a figure showing the appearance of frozen tteokbokki after freezing and the appearance of frozen tteokbokki after microwave cooking according to the freezing method of frozen tteokbokki.

[0132] Figure 8 is a figure showing the frozen form of frozen tteokbokki of Examples 9-2 to 9-5.

[0133] Figure 9 is a figure showing the freezing time according to the shape of frozen tteokbokki during freezing.

[0134]

[0135] The present application will be explained in detail below through examples.

[0136] However, the following examples are intended to specifically illustrate the present application, and the content of the present application is not limited by the following examples.

[0137]

[0138] [Preparation Example 1] Preparation of frozen tteokbokki

[0139] Frozen tteokbokki was prepared as follows.

[0140] 1. Immersion of rice cakes - Hot water immersion or citric acid immersion

[0141] 750g of rice cake was placed in 1L of hot water at 30-100℃ and immersed for 10-20 minutes. At this time, the moisture content of the rice cake sample was maintained at a specific level.

[0142] Alternatively, 750g of rice cake was placed in 1L of hot water at a constant temperature, and citric acid was added to make the rice cake 0.2% (2g) or 1% (10g) of citric acid, and the rice cake was soaked for a certain period of time.

[0143] Through the soaking step of the rice cake as described above, the rice cake was prepared such that the temperature of the rice cake was 40-60℃, the moisture content of the rice cake was 42-48%, and the weight change rate was 105-115%.

[0144] 2. Preparation of frozen tteokbokki sauce

[0145] To manufacture a sauce for frozen tteokbokki, ingredients such as tteokbokki sauce powder (Bibigo Original Tteokbokki Sauce Powder), red pepper powder, radish juice powder, green onion seasoning powder, refined salt, Mifung seasoning material, malt syrup, anchovy extract concentrate, kelp and anchovy extract, gochujang, sugar, beef and kelp and anchovy extract, modified starch, animal fat, paprika color, and purified water were mixed.

[0146] More specifically, the two types of frozen tteokbokki sauces of Example 1 and Example 2 were prepared by mixing the ingredients and their contents as indicated in Tables 1 and 2 below, respectively. Table 3 below shows the ingredients and their contents of the powder for the tteokbokki sauce. The frozen tteokbokki sauce of Example 1 (Table 1) is a sauce used for pouch-type frozen tteokbokki packaged in a pouch, and the frozen tteokbokki sauce of Example 2 (Table 2) is a sauce used for tray-type frozen tteokbokki packaged in a tray.

[0147] Ingredient Name | Weight | % Tteokbokki Sauce Powder 21.5 | Red Pepper Powder 1.2 | Gochujang 0.4 | Seasoning Ingredients 0.5 | Processed Fruit & Vegetable Products 2.3 | Refined Salt 0.1 | Starch Sugar 2.5 | Anchovy Extract 1.5 | Purified Water 70 | Total 100

[0148] Ingredients | Weight | % Tteokbokki Sauce Powder 15 | Red Pepper Powder 0.9 | Sugar 4.8 | Seasoning 1.5 | Refined Salt 0.7 | Anchovy Extract 0.8 | Starch 3.1 | Animal Fat 3 | Gochujang 0.1 | Coloring 0.05 | Purified Water 70.05 | Total 100

[0149] Ingredient Name | Weight | % Inhibitor 0.4g | Sugar 5.9g | Refined Salt 4g | Coloring 0.05g | Processed Fruits & Vegetables 2.5g | Seasoning 4.95g | Red Pepper Powder 13g | Spices 0.1g | Starch 16g | Total 100

[0150] 3. Coating of the rice cake

[0151] The surface of the above-mentioned rice cake was coated with edible oil or a sauce containing it.

[0152] 4. Mixing rice cakes and frozen tteokbokki sauce

[0153] The solid content containing the soaked rice cake and the frozen tteokbokki sauce were mixed in a ratio of 4:6 to 6:4. The solid content may include rice cakes, seafood (fish cake), vegetables, meat, dairy products, etc. After mixing as described above, the mixture was heated to produce tteokbokki.

[0154] 5. Frozen Tteokbokki

[0155] The heated mixture of the above-mentioned mixed rice cakes and frozen tteokbokki sauce was stored in a rapid freezer at -35°C for 2 hours to be rapidly frozen. Afterwards, the rapidly frozen tteokbokki was stored in a slow freezer at -20°C for about 6 hours to be slow frozen, thereby producing frozen tteokbokki.

[0156]

[0157] [Experimental Example 1] Changes in Temperature and Moisture Content of Rice Cakes Due to Hot Water Immersion

[0158] In a method for manufacturing frozen tteokbokki, the effect of the presence or absence of a step of immersing the rice cakes in hot water was verified. Rice cakes were immersed in hot water under various immersion temperature and time conditions so that the temperature of the rice cakes after immersion reached 40-60°C. Subsequently, changes in the temperature and moisture content of the rice cakes at the end of the immersion were measured. For example, Example 1-1 was prepared by immersing the rice cakes in hot water at 80°C for 15 minutes, and Example 1-2 was prepared by immersing the rice cakes in hot water at 98°C for 10 minutes so that the temperature of the rice cakes reached 40-60°C at the end of the immersion. In this case, Comparative Example 1-1 used the raw rice cake material itself without hot water immersion.

[0159] Table 4 below shows the temperature of the hot water at the time of adding the rice cake, the temperature of the hot water at the end of soaking, and the temperature of the rice cake at the end of soaking.

[0160] Example 1-1 Example 1-2 Hot water temperature (°C) 80°C 98°C Hot water temperature at end of immersion (°C) 43.2°C 55.6°C Rice cake product temperature at end of immersion (°C) 42.7°C 55°C

[0161] Table 5 below shows the results of measuring the moisture content of the rice cake.

[0162] Comparative Example 1-1 Example 1-1 Example 1-2 Moisture content (%) 45.7 45 4.5 45 6.01

[0163] As shown in the results of Table 5, in the case of Examples 1-1 and 1-2, where hot water immersion was performed and the product temperature reached 40-60℃ at the end of immersion, it was confirmed that the moisture content of the rice cake increased compared to Comparative Example 1-1, where hot water immersion was not performed.

[0164]

[0165] [Experimental Example 2] Effect of Hot Water Immersion on the Texture of Rice Cakes After Cooking

[0166] Conventionally, freezing rice cakes causes staling, and when the frozen rice cakes are thawed, they cannot be restored to their initial state, resulting in a tough texture. Therefore, through a process of immersing the rice cakes in hot water, it was confirmed whether the rice cakes retain a soft and chewy texture immediately after cooking or after a certain period of time.

[0167] Specifically, Example 1-1 used rice cakes immersed in 80°C hot water for 15 minutes, and Example 1-2 used rice cakes immersed in 98°C hot water for 10 minutes. At this time, Comparative Example 2-1 used rice cakes that were not immersed in hot water, and Comparative Example 2-2 used a commercially available frozen tteokbokki product (Rose Tteokbokki, Chef Story Co.). Frozen tteokbokki was prepared as in Preparation Example 1 using the rice cakes of Comparative Example 2-1, Comparative Example 2-2, and Examples 1-1 and 1-2. After cooking the frozen tteokbokki in a microwave, the texture of the cooked frozen tteokbokki rice cakes was measured.

[0168] The measurement of the above texture was performed by measuring hardness using a texture analyzer (TA-XT Plus Texture Analyzer, Stable Micro System). Specifically, rice cakes were sampled from microwave-cooked tteokbokki products, rinsed with water, and then one rice cake was standardized and uniformly placed in a cylindrical container with a diameter of 30 mm. Then, the hardness was measured using the texture analyzer under the following measurement conditions.

[0169] <Measurement Conditions>

[0170] - Probe: Cylindrical shape with a diameter of 2 cm

[0171] - Speed ​​of the probe descending to the sample (pre-test speed): 5.00 mm / sec

[0172] - Speed ​​at which the probe penetrates the sample after contacting the sample surface (test speed): 5.00 mm / sec

[0173] - Target mode of the above probe: distance

[0174] - Distance at which the probe recognizes the surface of the sample and penetrates the sample: 5.0 mm

[0175] - Condition for the above probe to recognize the above sample (trigger type): force

[0176] - Minimum trigger force for the probe to recognize the presence of the sample: 10.0g

[0177] By setting the analysis conditions of the physical property analyzer under the conditions above, a 2-times repeated compression test (2 ndThe hardness of the rice cake was measured using a bite compression test, and the hardness, gumminess, and chewiness measurements obtained from the force-distance curve after measurement were analyzed using texture expert software. The average values ​​are shown in Tables 6 and 7 below. Table 6 shows the results of measuring the texture of the rice cake immediately after microwave cooking, and Table 7 shows the results of measuring the texture of the rice cake 1 hour after microwave cooking.

[0178] Hardness Gumminess Chewiness Comparative Example 2-127 63.60 127 1.69 740 2.39 Comparative Example 2-234 25 1.55 17 25 2.58 10 118.53 Example 1-128 08.20 166 1.34 43 39.54 Example 1-225 37.14 150 7.88 36 55.04

[0179] Hardness Gumminess Chewiness Comparative Example 2-18 290.034397.538076.14 Comparative Example 2-23 9277.2417212.2035072.23 Example 1-16 591.802602.664891.74 Example 1-25 447.952308.884538.42

[0180] As a result of the texture analysis of the rice cakes immediately after cooking shown in Table 6 above, it was confirmed that Examples 1-1 and 1-2 showed a lower tendency in hardness, gumminess, and chewiness than Comparative Examples 2-1 and 2-2. In addition, it was confirmed that the higher the temperature of the hot water in which the rice cakes were immersed, the softer the overall texture (Table 9).

[0181] In addition, the results of the texture analysis of the rice cakes at the point 1 hour after cooking shown in Table 7 indicated that, overall, the texture measurements increased compared to immediately after cooking; however, it was confirmed that the increase in measurements for Examples 1-1 and 1-2 was not significant when compared to immediately after cooking. Furthermore, the texture measurements of Examples 1-1 and 1-2, which were immersed in hot water, were all lower than those of Comparative Examples 2-1 and 2-2, which were not immersed in hot water. On the other hand, in the case of Comparative Example 2-2, a similar commercial product, the numerical value of the texture after 1 hour of cooking was found to have increased by more than three times compared to Comparative Example 2-1. Through this, it was found that immersing the rice cakes in hot water reduces the tendency for the rice cakes to become hard and tough even after time passes following microwave cooking of frozen tteokbokki, thereby being effective in maintaining the texture of the rice cakes after cooking.

[0182]

[0183] [Experimental Example 3] Effects of Soaking Rice Cakes in Citric Acid-Hot Water

[0184] In a method for manufacturing frozen tteokbokki, the effect of the presence or absence of a step of immersing rice cakes in hot water containing citric acid (hereinafter "citric acid-hot water") was confirmed.

[0185] 1. Measurement of moisture increase in rice cake

[0186] Rice cakes are a food with a high potential to cause microbiological safety issues due to contamination originating from raw materials or during processing, as water activity, pH, and storage temperature are suitable for microbial growth. Therefore, in order to manufacture a tteokbokki product that is microbiologically safe along with a desirable texture after cooking, the effect of controlling microorganisms originating from raw rice cakes by applying organic acid ingredients was confirmed by analyzing the increase in moisture content of the rice cakes.

[0187] Specifically, Example 3-1 involved immersing the rice cake in a 0.2% citric acid solution at 98°C for 10 minutes, and Example 3-2 involved immersing the rice cake in a 1.0% citric acid solution at 98°C for 10 minutes. In this case, Comparative Example 3-1 used the raw rice cake itself without hot water immersion, while Comparative Example 3-2 used the rice cake immersed in hot water at 98°C for 10 minutes. For the above Examples 3-1 and 3-2, and Comparative Examples 3-1 and 3-2, the weight change before and after citric acid-hot water immersion was measured.

[0188] The above change in weight of the rice cake represents the change in weight of 10 rice cakes after immersion in citric acid-hot water, and was calculated using the following formula by measuring the weight before and after immersion in citric acid-hot water.

[0189] The change in weight of the rice cake was calculated using the formula: change in weight (g) = A - B (A: weight of 10 rice cakes before immersion in citric acid-hot water (g), B: weight of 10 rice cakes after immersion in citric acid-hot water (g)).

[0190] As a result, as shown in Table 8 below, Example 3-2, which has a high citric acid content, showed a lower change in weight and a smaller increase in moisture compared to Comparative Example 3-2, which did not have citric acid added, and Example 3-1, which had a low concentration of citric acid added.

[0191] Comparative Example 3-1 Comparative Example 3-2 Example 3-1 Example 3-2 Weight (g) 85.00 94.75 94.67 90.53 Change in weight (%) -1 11.47 111.38 106.51

[0192] 2. Texture measurement

[0193] Next, for the above Examples 3-1 and 3-2 and Comparative Examples 3-1 and 3-2, the texture of the rice cake after citric acid-hot water immersion and the texture of the frozen tteokbokki made from the rice cake after microwave cooking were measured.

[0194] The texture of the above rice cake was measured by measuring the hardness using a push-pull gauge (SVL-1000N, IMADA). The measurement conditions are shown below.

[0195] <Measurement Conditions>

[0196] - Probe : Extension Shaft

[0197] - Target mode of the above probe: Probe distance 4.5 cm

[0198] - Unit of hardness measurement: N

[0199] When measuring the texture of the rice cake after the above citric acid-hot water immersion, the rice cake was cooled after immersion to a temperature of 30℃ or lower, then one rice cake was standardized and uniformly placed in a cylindrical container with a diameter of 30mm, and then its hardness was measured using the above physical property analyzer.

[0200] The results of measuring the texture of the rice cake after immersion in citric acid-hot water are shown in Table 9, frozen tteokbokki was prepared using the rice cake, and the hardness of the rice cake was measured after cooking the frozen tteokbokki with a microwave, and the results are shown in Table 8.

[0201] As a result, as shown in Table 9, Comparative Example 3-1, the citric acid-hot water untreated group, exhibited the highest hardness value and showed a tendency for a hard texture. In addition, compared to Comparative Example 3-2, which did not have citric acid added, Examples 3-1 and 3-2, which had citric acid added, showed lower hardness and a tendency for a softer texture. Furthermore, since Example 3-2 showed lower hardness than Example 3-1, it was confirmed that the texture of the rice cake tended to become softer as the concentration of citric acid in the hot water increased.

[0202] In addition, as shown in Table 10, it was confirmed that the rice cakes after cooking frozen tteokbokki in a microwave showed a tendency to have a hard texture in Comparative Example 3-1, which was the citric acid-hot water untreated group, and the rice cakes in Example 3-1, which was the citric acid added group, showed the softest texture.

[0203] (Unit: N) Comparative Example 3-1 Comparative Example 3-2 Example 3-1 Example 3-2 150.18 10.48 8.15 8.49 247.89 9.6 48.44 8.28 345.89 9.5 39.12 7.80 445.5 49.75 9.49 8.5 1548.82 9.45 9.42 7.65 648.9 49.66 9.48 9.49 748.26 8.61 9.18 7.85 847.13 12.01 9.85 9.66 950.26 10.21 9.26 8.13 10 50.12 8.30 8.86 8.18 pyeong Average 48.30 9.76 9.13 8.40 Standard deviation 1.71 1.02 0.51 0.68

[0204] (Unit: N) Comparative Example 3-1 Comparative Example 3-2 Example 3-1 17.57 5.88 7.87 27.27 7.63 6.81 38.20 6.20 6.48 47.71 7.02 6.65 58.76 6.49 7.03 68.60 7.09 7.45 71 1.10 6.98 7.99 88.50 8.46 8.20 9 8.91 10.41 9.92 10 14.90 9.53 7.491111.308.5810.521211.048.4810.881313.3211.229.611412.689.7110.761516.4911.729.301612.239.6011.031712.8711.809.501810.6314.757.89 Average 10.678.988.63 Standard Deviation 2.692.361.56

[0205]

[0206] [Experimental Example 4] Effect of edible oil or sauce coating containing edible oil after hot water immersion

[0207] In a method for manufacturing frozen tteokbokki, the effect of the presence or absence of a step of coating the immersed rice cakes with edible oil or a sauce containing it was verified. Specifically, Example 4-1 involved immersing the rice cakes in hot water and then coating the surface of the immersed rice cakes with soybean oil, and Example 4-2 involved immersing the rice cakes in hot water and then coating the surface of the immersed rice cakes with a sauce containing 3.2% edible oil. At this time, Comparative Example 4 used rice cakes that were not coated with edible oil or a sauce containing it after immersion in hot water. For Examples 4-1 and 4-2, the weight (g) and cross-sectional diameter (cm) after coating were measured. The measurement of the weight change was performed in the same manner as in Experimental Example 2. The cross-sectional diameter below was measured by measuring the length of the cross-section 15 times and calculating the average value. Table 11 below shows the weight of the rice cake after coating, and Table 12 shows the measured cross-sectional diameter of the rice cake after coating.

[0208] Comparison of Measurement Frequency Example 4 Example 4-1 Example 4-2 10.85 9.34 9.54 211.55 10.85 10.15 310.73 10.48 10.39 411.02 9.99 10.74 510.85 10.62 10.64 610.67 10.86 10.60 711.079 97 10.27 810.85 10.38 10.53 910.671 0.74 10.70 10 11.07 10.26 9.85 11 11.5 11 0.20 10.16 12 10.73 9.37 11.04 13 11.20 8.75 10.39 14 10.25 10.66 10.44 15 11.06 8.48 10.88 Average 10.94 10.06 10.42 Standard deviation 0.33 0.75 0.39

[0209] Comparison of Measurement Frequency Example 4 Example 4-1 Example 4-2 1 2.4 2.3 2.1 2 2.5 2.2 2.2 3 2.4 2.3 2.3 4 2.3 2.1 2.3 5 2.2 2.2 2.1 6 2.3 2.0 2.2 7 2.4 2.1 2.2 8 2.4 2.4 2.3 9 2.2 2.1 2.4 10 2.4 2.2 2.2 1 1 2.4 2.2 2.2 1 2 2.4 2.0 2.2 1 3 2.2 2.1 2.3 4 2.4 2.2 2.3 5 2.1 2.3 5 2.2 3 Standard Deviation 0.0 9 0.1 2 0.0 9

[0210] As shown in Tables 11 and 12, the measurement results showed that Comparative Example 4 had the greatest increase in weight and cross-sectional diameter as residual moisture was absorbed into the rice cake after immersion, Example 4-2 was an experimental group coated with a sauce containing 3.2% edible oil, and the weight and cross-sectional diameter increased by a certain amount as moisture in the sauce was absorbed into the rice cake, and Example 4-1 was confirmed to have the smallest increase in weight and cross-sectional diameter as hydrophobic oil coated the surface of the rice cake to lower the moisture absorption rate.

[0211]

[0212] [Experimental Example 5] Analysis of Physicochemical Characteristics of Frozen Tteokbokki Sauce

[0213] For the frozen tteokbokki sauces of Examples 1 and 2 prepared in Preparation Example 1 above, salinity, Brix, pH, and viscosity were measured. Specifically, the salinity was measured using a salt meter (ES-421, ATAGO) with the two types of frozen tteokbokki sauces at a product temperature of 25°C, after zero-calibrating with distilled water. The Brix was measured using a refractometer (RX-5000a, ATAGO) with the sauce at a product temperature of 25°C, after zero-calibrating with distilled water. The pH was measured using a pH meter (SevenCompact S220, Mettler Toledo) with the sauce at a product temperature of 25°C, after performing calibration. The viscosity was measured as the distance traveled by 100g of the frozen tteokbokki sauce over 10 seconds on a Bostwick viscometer at a product temperature of 35°C. At this time, Comparative Example 1 used a standard pasta sauce (containing diced tomatoes, purified water, milk, tomato paste, dairy products, etc.). The measured results are shown in Table 13 below.

[0214] Salinity (%) Brix (%) pH Viscosity (cm) Example 1 0.7 -1.0 20 -30 4.5 -5.6 Example 2 0.7 -1.0 30 -40 4.5 -5.6 13 cm or less Comparative Example 1 1.5 31 6.4 44 4.5 31 0.50 cm

[0215] Example 1 is a pouch-type frozen tteokbokki sauce packaged in a pouch, and Example 2 is a tray-type (container-type) frozen tteokbokki sauce packaged in a tray (or container). The tray-type / container-type sauce of Example 2 showed a higher Brix value compared to the pouch-type sauce of Example 1, and the tray-type / container-type sauce of Example 2 showed a viscosity value of 13 cm or less in accordance with the characteristics of this sauce.

[0216]

[0217] [Experimental Example 6] Effects of Salt Content on Frozen Tteokbokki Sauce

[0218] 1. Freeze-thaw stability

[0219] To confirm the freezing and thawing stability of frozen tteokbokki products according to salinity, frozen tteokbokki sauces were prepared according to salinity. Specifically, among the raw materials of the frozen tteokbokki sauce of Example 1, the contents of refined salt, anchovy extract, gochujang, and purified water in the tteokbokki sauce powder, which are raw materials containing salt, were adjusted to prepare frozen tteokbokki sauces of Examples 6-1, 6-2, 6-3, 6-4, and 6-5 having salinities of 0.2%, 0.4%, 1.0%, 3.1%, and 6.1%, respectively.

[0220] Specifically, in Example 6-1, refined salt in the powder for tteokbokki sauce and refined salt in the anchovy extract and gochujang were removed. In Example 6-2, the refined salt in the powder for tteokbokki sauce was maintained as is, but the refined salt in the anchovy extract and gochujang was removed. In Examples 6-3 to 6-5, refined salt was added to adjust the salinity.

[0221] Subsequently, frozen tteokbokki was prepared by mixing the sauces of Examples 6-1 to 6-5 and the citric acid-hot water soaked rice cakes of Example 3-1 (98°C hot water + 0.2% citric acid, soaked for 10 minutes) using the method of Preparation Example 1. The salt content of the sauce was measured after zeroing with distilled water using a salt meter (Salt meter, ES-421, ATAGE).

[0222] For frozen tteokbokki prepared with the sauces of Examples 6-1 to 6-5 above, the change in product temperature of the rice cakes over time during freezing was measured. As a result of the measurement, as shown in Table 14 and Figure 1 below, it was confirmed that the higher the salt content during freezing, the more rapidly the product temperature tended to drop.

[0223] Initial fermentation 1hr 2hr 3hr 4hr 5hr 6hr 7hr 18hr Example 6-1 (Salinity 0.2%) 37.9 12.8 2.1 -0.1 -1.5 -2.5 -2.3 -2.4 -8.5 Example 6-2 (Salinity 0.4%) 37.9 15.4 3.2 0.8 -1.7 -3.4 -3.1 -3.3 -8.8 Example 6-3 (Salinity 1.0%) 41.0 21.2 6.9 -2.5 -2.8 -3.5 -3.8 -4.1 -9.3 Example 6-4 (Salinity 3.1%) 36.6 17.7 2.7 -5.5 -4.6 -4.4 -4.5 -4.8 -9.4 Example 6-5 (Salinity 6.1%)36.910.2-3.0-7.2-8.0-8.4-8.6-8.3-10.2

[0224] In addition, the thawing time was measured for frozen tteokbokki prepared with the sauces of Examples 6-1 to 6-5. As a result of the measurement, as shown in Table 15 below, it was confirmed that the higher the salt content, the shorter the thawing time tends to be.

[0225] Example 6-1 (Salinity 0.2%) Example 6-2 (Salinity 0.4%) Example 6-3 (Salinity 1.0%) Example 6-4 (Salinity 3.1%) Example 6-5 (Salinity 6.1%) Thawing Time 40 minutes 30 minutes 20 minutes 16 minutes 10 minutes

[0226] 2. Appearance of frozen tteokbokki

[0227] The product appearance of frozen tteokbokki prepared with the sauces of Examples 6-1 to 6-5 was observed. As a result, as shown in Figures 2a to 2e, in the case of Examples 6-4 and 6-5, where the salt content of the sauce was 3.0% or higher, it was confirmed that there was damage to the appearance of the rice cakes after thawing, unlike Examples 6-1 to 6-3.

[0228] 3. Sensory Evaluation

[0229] Next, a sensory evaluation was conducted on frozen tteokbokki prepared with the sauces of Examples 6-1 to 6-5. Thirty trained professional panelists were asked to eat the samples and evaluate the overall taste, preference for rice cake texture, intensity of rice cake texture, saltiness, and saltiness intensity. After evaluating each sample, the mouth was rinsed with water, and the next sample was evaluated after one minute had passed. Scores were assigned starting from 1 point, with scores closer to 9 points indicating higher preference or intensity.

[0230] As a result, as shown in Table 16 below, Example 6-2 (salt content 0.4%) and Example 6-3 (salt content 1.0%) showed high scores in overall taste preference, rice cake texture preference, and saltiness preference. However, Example 6-1 (salt content 0.2%) had a low texture preference because the rice cake absorbed a large amount of moisture and expanded during cooking, resulting in a very soft texture; additionally, the saltiness preference was very low because the saltiness was weak, leading to an overall low taste preference. Accordingly, it was confirmed that when the salt content is excessively higher than the appropriate salt content for consumption, it affects not only the saltiness preference but also the texture preference of the rice cake after cooking due to damage to the appearance of the rice cake after freezing and thawing.

[0231] Example 6-1 Example 6-2 Example 6-3 Example 6-4 Example 6-5 Average Top 2% Average Top 2% Average Top 2% Average Top 2% Average Top 2% Overall Taste Preference 5.0 20% 7.9 100% 7.6 80% 5.4 40% 2.9 20% Rice Cake Texture Preference 5.40% 7.9 80% 7.6 80% 4.30% 4.3 20% Rice Cake Texture Intensity 5.40% 6.5 60% 6.1 60% 4.7 20% 5.0 40% Saltiness Preference 4.30% 7.6 100% 7.2 60% 2.90% 2.20% Saltiness Intensity 2.50% 5.4 20% 5.8 20% 6.5 60% 7.6 80%

[0232] When considering the comprehensive analysis results of Experimental Example 6, it was found that using a sauce for frozen tteokbokki having a salt content in the range of 0.3% to 2.0% is more desirable for the freezing and thawing efficiency of frozen tteokbokki and for the appearance and overall taste quality of the tteokbokki after cooking.

[0233]

[0234] [Experimental Example 7] Effects of Viscosity of Frozen Tteokbokki Sauce

[0235] 1. Freeze-thaw stability

[0236] To confirm the freeze-thaw stability of frozen tteokbokki products according to viscosity, frozen tteokbokki sauces of Examples 7-1 to 7-5 with different viscosities were prepared by adjusting the content of the tteokbokki sauce powder, processed fruit and vegetable products, red pepper powder, purified water, gochujang, and / or starch among the ingredients of Example 1. The sauces of Examples 7-1 to 7-5 prepared as described above were confirmed to have viscosities of 13.33 cp, 96.67 cp, 136.7 cp, 900 cp, and 1290 cp, respectively, based on the Brookfield viscosity measurement method. The Brookfield viscosity measurement was performed by heating the frozen tteokbokki sauce to a product temperature of 35°C and measuring for 1 minute at 30 rpm using a Brookfield DV25 model with a No. 2 probe.

[0237] Frozen tteokbokki was prepared according to Preparation Example 1 using the sauces of Examples 7-1 to 7-5, and the change in the temperature of the rice cakes over time was measured during freezing of the frozen tteokbokki containing each sauce, and the results are shown in FIG. 3.

[0238] As a result, as shown in Fig. 3, it was confirmed that Example 7-3 reached below 0°C the fastest and subsequently reached -7°C in the shortest amount of time. Compared to Examples 7-1 and 7-2, which had low viscosity, it was confirmed that the temperature of the rice cake reached -7°C quickly in Examples 7-4 and 7-5, which had high viscosity.

[0239] Next, frozen tteokbokki was prepared according to Preparation Example 1 using the sauces of Examples 7-1 to 7-5, and the change in the product temperature of the sauce was measured during freezing of the frozen tteokbokki containing each sauce, and the results are shown in Table 19 and Figure 4 below.

[0240] As a result, as shown in Table 17 and Figure 4 below, it was confirmed that Example 7-3 reached below 0°C the fastest and subsequently reached -7°C in the shortest amount of time. In addition, compared to Examples 7-1 and 7-2, which had low viscosity, it was confirmed that the sauce temperature reached -7°C quickly in Examples 7-4 and 7-5, which had high viscosity.

[0241] Initial 1hr 2hr 3hr 4hr 5hr 6hr 18hr Example 7-1 (Viscosity: 13.33 cp) 35.6 10.0 - 0.7 - 0.5 - 0.8 - 0.9 - 1.1 - 11.2 Example 7-2 (Viscosity: 96.67 cp) 35.6 10.3 - 1.8 - 2.0 - 2.6 - 3.0 - 3.5 - 10.8 Example 7-3 (Viscosity: 136.7 cp) 36.1 13.2 - 3.3 - 3.4 - 3.8 - 4.0 - 4.4 - 10.7 Example 7-4 (Viscosity: 900 cp) 35.8 16.0 - 1.7 - 1.8 - 2.0 - 2.5 - 2.9 - 10.3 Example 7-5 (Viscosity: 1290 cp)33.116.3-1.5-1.5-1.2-1.5-2.3-11.3

[0242] In addition, frozen tteokbokki was prepared according to Preparation Example 1 using the sauces of Examples 7-1 to 7-5, and the thawing time of the frozen tteokbokki was measured. The measurement results are shown in Table 20 below.

[0243] As a result, as shown in Table 18 below, the lower the viscosity, the longer the thawing time tended to be because the water content relative to the solid content was higher. In addition, in the case of Examples 7-4 and 7-5, the thawing time tended to be longer compared to Example 7-3 because the high viscosity resulted in lower thermal conductivity; however, when the viscosity became very high, the thawing tended to be relatively faster because the solid content relative to the water content was high. Accordingly, it was found that the frozen tteokbokki using the sauces of Examples 7-2 and 7-3 exhibited a time that is commercially convenient for consumers to thaw.

[0244] Example 7-1 (Viscosity: 13.33 cp) Example 7-2 (Viscosity: 96.67 cp) Example 7-3 (Viscosity: 136.7 cp) Example 7-4 (Viscosity: 900 cp) Example 7-5 (Viscosity: 1290 cp) Thawing time 50 minutes 25 minutes 20 minutes 35 minutes 30 minutes

[0245] 2. Appearance of frozen tteokbokki

[0246] In addition, the appearance of the frozen tteokbokki prepared with the sauces of Examples 7-1 to 7-5 was observed after thawing and after thawing and cooking. The appearance of the frozen tteokbokki prepared with the sauces of Examples 7-1 to 7-5 after thawing is shown in FIGS. 5a to 5e, respectively, and the appearance of the frozen tteokbokki prepared with the sauces of Examples 7-1 to 7-5 after thawing and cooking is shown in FIGS. 5f to 5j, respectively.

[0247] As a result, as shown in FIGS. 5d and 5e, it was confirmed that frozen tteokbokki prepared using Examples 7-4 and 7-5, which have a viscosity of 900 cp or higher according to the Brookfield viscometer, exhibited a gel-like sauce state after thawing. Additionally, as shown in FIGS. 5f to 5j, regarding the product characteristics after thawing and cooking according to the sauce viscosity, it was confirmed that Example 7-1 had an appearance similar to soupy tteokbokki (the sauce did not penetrate the rice cakes to an appropriate level), Examples 7-2 and 7-3 had an appearance similar to regular tteokbokki (the sauce penetrated evenly into the rice cakes), and Examples 7-4 and 7-5 had an appearance similar to a sauce containing gum (the sauce was excessively coated on the rice cakes). If the sauce does not penetrate the rice cakes to an appropriate level, the cooking time is delayed, and even after cooking, the binding power to the rice cakes is low, leading to an unpleasant taste. Conversely, if the sauce is applied excessively, the viscosity increases during cooking even before the rice cake is fully cooked, causing the rice cake and sauce to stick together and burn.

[0248] 3. Sensory Evaluation

[0249] Next, a sensory evaluation was conducted on frozen tteokbokki prepared with the sauces of Examples 7-1 to 7-5. Thirty trained professional panelists were asked to eat the samples and evaluate the overall taste, preference for rice cake texture, intensity of rice cake texture, saltiness, and intensity of saltiness. After evaluating each sample, the mouth was rinsed with water, and the next sample was evaluated after one minute had passed. Scores were assigned starting from 1 point, with scores closer to 9 points indicating higher preference or intensity.

[0250] As a result, as shown in Table 19 below, the frozen tteokbokki prepared in Examples 7-2 and 7-3 showed high overall taste preference, rice cake texture preference, and saltiness preference. On the other hand, when the viscosity was too low, the texture of the rice cake became too soft after cooking, resulting in low texture intensity and preference; when the viscosity was too high, the moisture in the sauce was not sufficiently transferred to the rice cake during cooking, so the texture intensity of the rice cake was high after cooking, resulting in low preference; and the saltiness of the sauce was not properly expressed due to the influence of viscosity, resulting in low overall taste preference.

[0251] Example 7-1 Example 7-2 Example 7-3 Example 7-4 Example 7-5 Average Top 2% Average Top 2% Average Top 2% Average Top 2% Average Top 2% Overall Taste Preference 2.90% 7.680% 7.680% 5.840% 4.720% Rice Cake Texture Preference 5.440% 7.980% 6.880% 7.260% 6.140% Rice Cake Texture Intensity 3.20% 4.740% 6.140% 6.520% 6.860% Saltiness Preference 1.80% 7.660% 7.280% 6.560% 5.020% Saltiness Intensity 1.80% 5.420% 6.540% 5.420% 4.30%

[0252] Based on the comprehensive analysis results of Experimental Example 7, it was confirmed that a sauce for frozen tteokbokki having a viscosity in the range of 80cp-700cp is desirable for freezing and thawing efficiency during the production of frozen tteokbokki, as well as for the appearance and overall taste of the tteokbokki after cooking.

[0253]

[0254] [Experimental Example 8] Confirmation of characteristics of frozen tteokbokki according to rice cake content

[0255] In a method for manufacturing frozen tteokbokki, the effect of the rice cake content on the characteristics of the frozen tteokbokki product was analyzed when the soaked rice cake and the frozen tteokbokki sauce were mixed. The mixing ratio of solids (including rice cake, seafood (fish cake, etc.), vegetables, meat, dairy products (cheese, etc.)) and sauce, and the content of the rice cake were varied, and frozen tteokbokki of Examples 8-1 to 8-4 were manufactured using the method of Manufacturing Example 1.

[0256] Specifically, Example 8-1 is a frozen tteokbokki in which the ratio of solid content to sauce content is 40:60 and the rice cake content is 40% by weight based on the total weight of the frozen tteokbokki. Example 8-2 is a frozen tteokbokki in which the ratio of solid content to sauce content is 55:45 and the rice cake content is 50% by weight based on the total weight of the frozen tteokbokki. Example 8-3 is a frozen tteokbokki in which the ratio of solid content to sauce content is 65:35 and the rice cake content is 60% by weight based on the total weight of the frozen tteokbokki. Example 8-4 is a frozen tteokbokki in which the ratio of solid content to sauce content is 80:20 and the rice cake content is 70% by weight based on the total weight of the frozen tteokbokki.

[0257] For the frozen tteokbokki of Examples 8-1 to 8-4 above, the thawing time, pan cooking time, texture of the rice cake after cooking, and weight (g) of the rice cake (1 piece) were measured. The cooking time was measured as the time when cooking was completed by cooking an equal amount of the frozen tteokbokki over high heat for 4 minutes. The measurement of the texture was performed using the same experimental method as in Experimental Example 2 above. Tables 22 to 25 below show the measurement results of the thawing time, pan cooking time, texture of the rice cake, and weight according to the rice cake content, respectively.

[0258] Example 8-1 Example 8-2 Example 8-3 Example 8-4 Rice cake content 40 wt% 50 wt% 60 wt% 70 wt% Thawing time 25 min 20 min 15 min 35 min

[0259] Example 8-1 Example 8-2 Example 8-3 Example 8-4 Rice cake content 40 wt% 50 wt% 60 wt% 70 wt% Pan cooking time 5 min 30 sec 4 min 30 sec 4 min 4 min Presence or absence of pan sticking XXXO

[0260] (Unit: N) Example 8-1 Example 8-2 Example 8-3 Example 8-4 115.49 13.88 17.30 18.94 215.06 14.15 15.77 20.43 313.58 14.44 18.14 24.74 416.32 13.81 14.59 17.71 515.63 17.60 16.25 18.066 15.85 14.13 16.44 19.107 15.00 16.20 15.54 17.178 14.37 17.33 13.91 21.179 13.21 15.821 3.95 19.86 10 15.25 14.75 17.30 20.20 11 14.53 12.51 20.90 22.08 12 13.98 14.40 17.60 18.92 13 14.76 14.05 17.30 21.04 14 14.82 16.38 17.31 20.49 15 14.94 14.93 17.39 14.38 Average 14.85 14.96 16.65 19.62 Standard Deviation 0.84 1.42 1.79 2.38

[0261] (Unit: g) Example 8-1 Example 8-2 Example 8-3 Example 8-4 19.72 10.099.848.962 9.719.49 11.049.553 11.39 11.71 10.30 12.5549.829.37 8.91 9.73 59.25 9.449.629.3769.869.02 10.21 9.9979.84 10.078.929.3989.29 10.279.549.6999.988.779.45 8.90 10.94 10.00 9.65 9.76 11 10.64 10.33 10.12 10.44 12 10.03 10.56 9.64 8.94 13 10.33 8.73 8.76 8.66 14 10.92 10.14 10.18 8.82 159.98 8.84 9.89 8.37 Average 10.05 9.78 9.74 9.54 Standard deviation 0.57 0.8 10.60 1.00

[0262] As a result, as shown in Table 20, Examples 8-1 to 8-3 showed a tendency for the thawing time to decrease as the rice cake content increased, whereas Example 8-4 showed a tendency for the thawing time to increase again. It was estimated that when the rice cake content was 40 to 60%, the sauce was evenly distributed between the rice cakes, making heat transfer easy during thawing; however, when the rice cake ratio was 70% or more, the sauce was not evenly distributed between the rice cakes, causing them to stick together and freeze, and heat transfer was not efficiently carried out during thawing, resulting in a longer thawing time.

[0263] Next, as shown in Table 21, in Examples 8-1 to 8-3, as the rice cake content increased, the relative ratio of sauce decreased, and the pan cooking time tended to become shorter; however, in the case of Example 8-4, the amount of sauce relative to the rice cake was very small, so when cooked for more than 4 minutes, the rice cake tended to stick to the pan and burn, and even when cooked for 4 minutes, the rice cake did not cook sufficiently to the inside, resulting in the rice cake becoming hard.

[0264] In addition, as shown in Table 22, Example 8-1 had the lowest texture intensity, resulting in a soft texture, and showed the lowest tendency for intensity variation among individual rice cakes. Example 8-4 had the highest texture intensity, resulting in a hard texture, and showed the greatest tendency for intensity variation among individual rice cakes. Therefore, it was found that the rice cakes could be gelatinized more evenly as the texture became softer and the sauce content increased.

[0265] As shown in Table 23, Example 8-1 showed less aging of the rice cake during freezing and thawing, and the weight of a single rice cake after cooking was measured to be the heaviest, which indicates good water retention capacity. On the other hand, Example 8-4 showed more aging of the rice cake during freezing and thawing, and the weight of a single rice cake after cooking was measured to be the lowest, which indicates that significant syneresis occurred and moisture was lost from within the rice cake tissue.

[0266] Based on the results of Experimental Example 8 above, and considering the characteristics of frozen tteokbokki such as thawing time, cooking time, and texture of the rice cake, it was determined that the rice cake content of the frozen tteokbokki is most desirable at 40 to 60 weight%.

[0267]

[0268] [Experimental Example 9] Confirmation of Rice Cake Characteristics in Frozen Tteokbokki According to Freezing Conditions

[0269] 1. Freezing and Thawing Characteristics of Frozen Tteokbokki Depending on Whether Rapid Freezing Is Performed

[0270] In the method for manufacturing frozen tteokbokki, the effect of freezing methods including rapid freezing on the characteristics of the frozen tteokbokki product was analyzed. Specifically, Example 9-1 is a frozen tteokbokki prepared by performing rapid freezing followed by slow freezing for freezing, as in Preparation Example 2. As a comparative example, a frozen tteokbokki prepared by performing slow freezing alone was used. For Example 9-1 and the comparative example, the change in the temperature of the rice cakes during freezing and the difference in quality of the rice cakes were analyzed. The difference in quality of the rice cakes was analyzed by observing the appearance of the tteokbokki after freezing and after cooking. For the rapid freezing of Example 9-1, the tteokbokki was stored in a rapid freezer at -35°C for 2 hours, and then stored in a slow freezer at -20°C. For the comparative example, the tteokbokki was stored in a slow freezer at -20°C. After performing the rapid freezing for 2 hours, the time it took for the temperature of the center of the rice cake to reach -7℃ was measured while performing the slow freezing, and Tables 26 and 27 below show the results of measuring the freezing time and thawing time of the tteokbokki, respectively.

[0271] As a result, as shown in Fig. 6, it was confirmed that the time required for the temperature of the center of the rice cake to reach -7°C during freezing of the tteokbokki in Example 9-1 was a total of 8 hours, whereas in the comparative example, it took a total of 26 hours for the temperature of the center of the rice cake to reach -7°C. Therefore, it was confirmed that performing slow freezing after rapid freezing for a certain period of time is efficient from an industrial perspective.

[0272] In addition, as shown in Fig. 7, it was confirmed that the sauce ice crystals formed finely and uniformly in the tteokbokki of Example 9-1 after freezing, whereas in the comparative example, the ice crystals formed large and needle-like sharply after freezing. Accordingly, when the two types of frozen tteokbokki were thawed and cooked, Example 9-1 showed good appearance and sensory quality, whereas the large and sharp ice crystals in the comparative example damaged the texture of the rice cake, causing the surface of the rice cake to swell and absorb the sauce, resulting in a mushy appearance after cooking or cracking of the rice cake during cooking. Thus, it was confirmed that the quality of frozen tteokbokki can be improved by shortening the time passing through the maximum ice crystal formation zone through rapid freezing, thereby allowing small-sized ice crystals to be uniformly distributed in the product.

[0273] 2. Freezing and Thawing Characteristics of Frozen Tteokbokki According to Frozen Form

[0274] Next, the effect of the freezing form on the characteristics of the frozen tteokbokki product was analyzed. Specifically, Example 9-2 is a frozen tteokbokki in which the shape of the tteokbokki is frozen in a cylindrical form by performing rapid freezing followed by slow freezing as in Preparation Example 2. Example 9-3 is a frozen tteokbokki in which the shape of the tteokbokki is frozen in a rectangular prism form by performing rapid freezing followed by slow freezing as in Preparation Example 2. Example 9-4 is a frozen tteokbokki in which the shape of the tteokbokki is frozen in a standing pouch form by performing rapid freezing followed by slow freezing as in Preparation Example 2. Examples 9-5 are frozen tteokbokki in a thin and wide shape, obtained by performing rapid freezing followed by slow freezing as in Preparation Example 2 (see Fig. 8). For Examples 9-2 to 9-5, the freezing and thawing times of the tteokbokki were measured. The freezing time was measured as the time required for the temperature of the center of the tteok to reach -7°C. Specifically, when measuring the freezing time, 1.15 kg of tteokbokki at 12.0-13.0°C was packaged, and the temperature change of the tteok corresponding to the center in terms of volume was measured. For freezing, the tteokbokki was stored in a rapid freezer at -35°C for 2 hours, and then stored in a slow freezer at -20°C. Tables 26 and 27 below show the measurement results of the freezing and thawing times, respectively.

[0275] As a result, as shown in FIG. 9 and Table 24 below, since Example 9-2 is a cylindrical shape with low thermal conductivity efficiency, it took the longest time for the temperature of the center of the rice cake to reach -4℃, whereas the tteokbokki of Example 9-5, which has a thin thickness and a large surface area, reached the above temperature within one hour. Therefore, in terms of productivity, it was confirmed that using a rice cake with a thin thickness and a large surface area increases freezing efficiency.

[0276] In addition, as shown in Table 25 below, it was confirmed that Example 9-2 took the longest time to thaw, while Example 9-5 thawed in the shortest amount of time. Accordingly, considering the convenience of thawing or cooking for consumers, it was found that freezing the tteokbokki in a form that is thin and wide in area is superior in terms of thawing suitability.

[0277] Temperature: °C Example 9-2 (Cylinder type) Example 9-3 (Rectangular parallelogram type) Example 9-4 (Standing pouch type) Example 9-5 (Thin and wide type) Initial 12.2 12.6 12.1 13.0 1hr (Rapid freezing) 3.1 1.1 - 4.8 - 25.8 2hr (Rapid freezing) - 2.9 - 3.0 - 8.2 - 33.8 3hr (Slow freezing) - 3.1 - 3.6 6hr (Slow freezing) - 4.0 - 4.8 8hr (Slow freezing) - 6.3 - 7.1 9hr (Slow freezing) - 7.0

[0278] Example 9-2 (Cylinder type) Example 9-3 (Rectangular parallelogram type) Example 9-4 (Standing pouch type) Example 9-5 (Thin and wide type) Thawing time 3 hours 50 minutes 3 hours 30 minutes 2 hours 10 minutes 20 minutes

[0279] Although the present invention has been described in detail above only with respect to the described embodiments, it is obvious to those skilled in the art that various modifications and variations are possible within the scope of the technical spirit of the invention, and it is natural that such modifications and variations fall within the scope of the appended claims.

Claims

1. Contains red pepper powder, The salinity is 0.3% to 1.5%, and Frozen sauce for tteokbokki with a Brix level of 18% to 50%.

2. In Claim 1, The above sauce is a frozen tteokbokki sauce comprising at least one selected from the group consisting of processed fruit and vegetable products, seasoning materials, coloring agents, anchovies, starch, spices, refined salt, water, gochujang, sugar, and animal fat.

3. In Claim 1, The above sauce is a frozen tteokbokki sauce having an acidity (pH) of 4.5 to 5.

6.

4. In Claim 1, The above sauce is a frozen tteokbokki sauce having a salt content of 0.4% to 1.0%.

5. In Claim 1, The above sauce is a frozen tteokbokki sauce having a viscosity of 80cp to 700cp as measured by a Brookfield viscometer.

6. In Claim 5, The above sauce is a frozen sauce for tteokbokki having a viscosity of 96.67 cp to 136.7 cp.

7. Method for manufacturing frozen tteokbokki comprising the following steps: a) A step of immersing the rice cake in water or an aqueous solution of organic acid; b) a step of mixing the immersed rice cake with the frozen tteokbokki sauce of any one of claims 1 to 6; and c) Step of freezing the mixture of the sauce and rice cakes.

8. In Claim 7, A method for manufacturing frozen tteokbokki, wherein the temperature of the rice cake after the immersion in step a) above is 40℃ to 60℃.

9. In Claim 7, A method for manufacturing frozen tteokbokki, wherein the organic acid is at least one selected from the group consisting of citric acid, lactic acid, malic acid, acetic acid, gluconic acid, phosphoric acid, fumaric acid, butyric acid, formic acid, propionic acid, tartaric acid, adipic acid, and ascorbic acid.

10. In Claim 7, A method for manufacturing frozen tteokbokki, wherein the concentration of the organic acid in the above-mentioned aqueous organic acid solution is 0.1% to 2.0%.

11. In Claim 7, The above freezing is a rapid freezing step; or A method for manufacturing frozen tteokbokki, comprising the step of slow freezing after rapid freezing.

12. In Claim 7, A method for manufacturing frozen tteokbokki, comprising the step of coating the surface of the immersed rice cake with oil after step a).

13. In Claim 12, A method for manufacturing frozen tteokbokki, wherein the above-mentioned oil is animal oil or vegetable oil.

14. In Claim 13, The above animal fat comprises at least one selected from the group consisting of beef tallow, pork fat, lamb fat, cinnamon fat, and fish oil. A method for manufacturing frozen tteokbokki, wherein the vegetable oil comprises at least one selected from the group consisting of soybean oil, olive oil, palm oil, corn oil, palm olein oil, palm stearin oil, coconut oil, canola oil, and sunflower oil.

15. In Claim 7, A method for manufacturing frozen tteokbokki, wherein the frozen tteokbokki has a rice cake content of 40 to 65 weight percent relative to the total weight of the frozen tteokbokki.

16. Rice cake; and a sauce for frozen tteokbokki according to any one of claims 1 to 6; comprising, The moisture content of the above rice cake is 42 to 48%, and Frozen tteokbokki, wherein the content of the above-mentioned rice cake is 40 to 65 weight percent relative to the total weight of the frozen tteokbokki.

17. In Claim 16, The above frozen tteokbokki is a frozen tteokbokki in which the hardness of the rice cake is 13.8 to 21 N after heating and cooking.

18. In Claim 16, The above frozen tteokbokki is a frozen tteokbokki manufactured by the method of claim 7.

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