KR20130121457A - Rice cake and manufacturing methdod of the same - Google Patents

Abstract

The present invention relates to tteokbokki rice cake and a method of manufacturing the same, which is made by using an extrusion apparatus or the like, and the scrambled rice cake is soaked on both sides of the cutting of the tteokbokki rice cake during the manufacturing process of the tteokbokki rice cake. It is about tteokbokki rice cake and nutritious tteokbokki rice cake which has a variety of natural colors by appearing and mixes various food ingredients, and has a taste and aroma suitable for the taste of the consumer.
Tteokbokki rice cake of the present invention comprises 3 to 10 parts by weight of black rice and 3 to 10 parts by weight of red rice per 100 parts by weight of crushed rice to have a particle size of 10 to 50 mesh (mesh), 1 to 5 parts by weight of powdered bokbunja , 1 to 5 parts by weight of the strawberry in powder form, 1 to 5 parts by weight of turmeric powder in powder form and 0.1 to 3 parts by weight of sesame further comprises one or more.
According to the tteokbokki rice cake according to the present invention it is possible to produce a rice cake that can be expressed in a variety of colors through the use of black and red rice.
In addition, according to the shape of the extruded mold can be produced in the shape of a star or heart, so that users can choose the rice cakes having a variety of shapes, you can taste the rice cakes having a variety of shapes and colors according to the user's taste You can have a chance.

Description

Tteokbokki rice cake and its manufacturing method {RICE CAKE AND MANUFACTURING METHDOD OF THE SAME}

The present invention relates to tteokbokki rice cake and a method for producing the tteokbokki rice cake, so that the seasonings and sauces are soaked in the surface of the tteokbokki rice cake during the manufacturing process of the tteokbokki rice cake and various types of tteokbokki rice cake prepared using an extrusion device or the like The present invention relates to a nutritious Tteokbokki rice cake and a method of producing the same, which have a taste and aroma suitable for the taste of the consumer by mixing various food ingredients so that various colors appear naturally.

Tteokbokki, which is said to have originated from royal court, is a stir-fried rice cake made by cutting the rice cakes into proper lengths and roasting them with various ingredients such as red pepper paste, condiments, green onions, onions, carrots, and fish cakes. It is one of the most popular dishes that many people, especially children and women, enjoy, and nowadays it is becoming one of Korea's leading dishes along with bibimbap.

Efforts have been made to produce a variety of flavors to meet the elevated status of Tteokbokki.

Korean Patent Publication No. 10-2000-0061710 discloses a hollow portion such as a cylinder, a square, a square, a pentagon, and the like by forming a hollow portion forming hole in a raw material inlet of a molding machine so that the hollow portion is formed during molding in a known method of forming a rice cake. By making sputum rice cake, you can spice it up for cooking with rice cake and cook it within a short time so you can feel the chewy taste of the rice cake.In addition, the seasoning is added to the inner part so that you can feel the unique taste of rice cake without having to spice it up. Introducing a method of making rice cakes for tteokbokki.

In Korean Patent Publication No. 10-2004-0074363, a potato and sweet potato are cut into small sizes, and then immersed in water for about 1 hour, and the potatoes, sweet potatoes and pumpkin are put in a steamer, boiled and cooled, and rice flour and flour are 6: 4. Put the mixture in the ratio at the ratio of garlic, ginger, dry onion, etc., and then mix them, knead the mixture of rice flour and flour mixed with the mixture of potatoes, sweet potatoes and zucchini as above, and knead it. After putting the ingredients in the pressure steamer, we introduce how to make tteokbokki by making the tteokbokki rice cake through the tteokbokki rolling machine.

In addition, Korean Laid-Open Patent Publication No. 10-2011-0023643 discloses a seafood containing squid, mussels, shrimp, and the like, crushed into grains with a grain size of 5 to 10 mm, seasoned with salt, and mixed with non-crushed rice flour. Seafood that can be flavored with soft rice flour and grains of seafood when cooked and cooked seafood tteokbokki, which is cut into a rice cake extruder in a tteokbokki rice cake extruder and cut into a length that can be easily inserted into the mouth of a human body. It provides tteokbokki rice cake and manufacturing method.

However, it is still possible to enjoy considering the shape and color as a whole, and the development of Tteokbokki rice cake as a health food considering nutrition has not been achieved.

Korean Unexamined Patent Publication No. 10-2011-0023643 (Manufacturing Method of Seafood Tteokbokki) Korean Unexamined Patent Publication No. 10-2000-0061710 (Manufacturing Method of Rice Cake for Tteokbokki) Korean Unexamined Patent Publication No. 10-2004-0074363 (Tteokbokki and its manufacturing method)

The present invention has been made in order to solve the problems described above, an object of the present invention is to improve the taste and aroma of Tteokbokki rice cake so that the sauce or seasoning is deeply fed into the rice cake during the production of the rice cake To provide a rice cake and a method for producing the same.

In order to achieve the above object, the tteokbokki rice cake of the present invention comprises 3 to 10 parts by weight of black rice and 3 to 10 parts by weight of red rice per 100 parts by weight of crushed rice to have a particle size of 10 to 50 mesh, and in powder form. 1 to 5 parts by weight of bokbunja, 1 to 5 parts by weight of strawberry in powder form, 1 to 5 parts by weight of turmeric in powder form and 0.1 to 3 parts by weight of sesame further comprises at least one.

In addition, in the tteokbokki rice cake of the present invention, the tteokbokki rice cake is star-shaped or heart-shaped according to the production form.

In addition, the tteokbokki rice cake of the present invention further comprises a mixture of vegetables, salt, garlic, ginger, including any one or more selected from sugar, onions, green onions, carrots, Brooklyn.

The method of manufacturing the tteokbokki rice cake of the present invention, the step of performing a soaking operation on the rice (S10), the step of grinding the grain size of 10 ~ 50 mesh (mesh) for the soaking operation (S20) and , Mixing the at least one selected from black rice, red rice, powdered bokbunja, powdered strawberry, powdered turmeric, and sesame with respect to the ground rice (S30); Steaming rice mixed with any one or more selected from the black rice, red rice, powdered bokbunja, powdered strawberry, powdered turmeric and sesame (S40), the steamed rice and black rice, red rice and powder form Step of extruding the mixture of any one or more selected from bokbunja, powdered strawberry, powdered turmeric, and sesame through a hopper of the compressor (S50), and for the extruded rice cakes according to the shape of the mold Taking out the rice cake (S60) and the step of taking out the scratch or cut to cool the step (S70).

In addition, the method of manufacturing the tteokbokki rice cake of the present invention, after the step of cutting while cooling (S70) further comprises the step of supplying a sauce or seasoning (S80).

In addition, in the manufacturing method of the tteokbokki rice cake of the present invention, the seasoning is a mixture of sugar, vegetables, salt, garlic, and ginger containing any one or more selected from onions, green onions, carrots and brookley.

In addition, in the manufacturing method of tteokbokki rice cake of the present invention, the steaming step (S40) is a manufacturing method of tteokbokki rice cake, characterized in that proceeds at 80 ~ 150 ℃.

In addition, in the manufacturing method of tteokbokki rice cake of the present invention, the shape of the mold is star or heart-shaped.

In addition, in the manufacturing method of tteokbokki rice cake of the present invention, the mixture mixed in the mixing step (S30) is 3 to 10 parts by weight of black rice, 3 to 10 parts by weight of red rice, powdered bokbunja 1 to 5 per 100 parts by weight of rice By weight, 1-5 parts by weight of strawberries in powder form, 1-5 parts by weight of turmeric in powder form, and 0.1-3 parts by weight of sesame seeds.

According to the tteokbokki rice cake according to the present invention it is possible to produce a rice cake capable of expressing a variety of colors through the use of black and red rice.

In addition, according to the shape of the mold is extruded can be manufactured in the shape of a star or heart, so that the user can select a variety of rice cakes, you can taste a variety of rice cakes according to the user's taste.

In addition, according to the tteokbokki rice cake of the present invention, it contains nutritional ingredients, including turmeric and bokbunja, so that the intake of tteokbokki rice cake can contribute to the rehabilitation and health promotion.

1 is a procedure showing the manufacturing process of tteokbokki rice cake according to the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, it should be understood that the following embodiments are provided so that those skilled in the art will be able to fully understand the present invention, and that various modifications may be made without departing from the scope of the present invention. It is not. Wherein like reference numerals refer to like elements throughout.

Tteokbokki rice cake of the present invention comprises 3 to 10 parts by weight of black rice and 3 to 10 parts by weight of red rice per 100 parts by weight of crushed rice to be 10 to 50 mesh, 1 to 5 parts by weight of powdered bokbunja with respect to 100 parts by weight of rice , 1 to 5 parts by weight of the strawberry in powder form, 1 to 5 parts by weight of turmeric powder in powder form and 0.1 to 3 parts by weight of sesame further comprises one or more.

First, in order to make rice cakes, a pretreatment process for making rice cakes is required. Accordingly, the added rice is preferably subjected to a step of immersing and grinding in water. To this end, the rice may be immersed in water for 2 hours to 24 hours, preferably 6 hours to 20 hours, more preferably 10 hours to 16 hours, and then pulverized. For example, it may be performed using a grain grinder. If the time to be immersed in water is too short, the efficiency of grinding during the grinding time is lowered, the crushed rice particles are thick, so that the gelation does not occur sufficiently, the particles are coarse, difficult to digest. In addition, as described above, there is a problem that a long time is required to steam the hard rice cake. If the soaking time is too long, the rice may rot or rest, causing an unpleasant odor. This feature causes a problem that the flavor of the rice cake becomes worse during the process of making the rice cake. Thus, when the rice is immersed in water and pulverized, it is preferable to further include a process of sieving the rice powder obtained after the crushing.

Looking at the nutritional value of rice used in making rice cakes, rice contains carbohydrate (77.6% by weight), protein (6.5% by weight), water (14.0% by weight), lipid (1.3% by weight) and ash (0.3% by weight). Starch is included in rice, which helps brain activity and prevents obesity and diabetes. In addition, compared to other grains, rice has the best protein resource among all grains, although its protein content and essential amino acid content is low, it is known to be effective in lowering cholesterol, controlling blood pressure, and preventing cancer.

Rice is also rich in niacin, known as vitamin B3, and contains enzymes such as amylase, maltase, protease, lipase, and hydrogen peroxide, especially brown rice. Compared to white rice, it is rich in lipids, proteins, and fiber, which is attracting attention as a health food.

However, rice lacks dietary fiber, fat, and minerals, and the nutrients of rice are concentrated in the seed, and since the seed is lost in the process of milling, the rice cake is made of rice cake made only with rice material, and when eaten with rice cake, there is an imbalance in nutrition. Will result.

Furthermore, as tastes and tastes have been diversified and advanced according to the improvement of consumers 'dietary level, consumers' demands are increasing not only in taste but also in nutrition. Attempts are being made.

Black rice, which is added as an additive ingredient, is native to Thailand and can be said to be Rolls Royce of the rice world. When not cooked, it looks like brown rice roasted in fire. However, once cooked, the whole color of the grains will bleed out, giving the food cooked together its unique indigo color.

Black rice does not contain gluten, but the higher the content of the two types of starch, amylase and amylopectin, the stickier the grain is. Black rice has a natural, subtle sweet flavor, but you can add more sugar to your liking. If you add less than 3 parts by weight of black rice, it does not produce color in making tteokbokki. If black rice is added in an amount of 10 parts by weight or more, it becomes sticky when rice cakes are prepared.

Looking at the health benefits of these black rice, it is good for preventing constipation by keeping the cold intestine warm and active. In addition, it contains a lot of iron is effective for anemia. It contains selenium, which can help prevent cancer. It has an excellent antioxidant that removes free radicals that promote aging. It is rich in proteins, fats, vitamins, phosphorus, iron, calcium and other minerals necessary for skeletal formation in growing children, which is good for growing and growing children. Anthocyanin contained in black rice enhances the function of the kidneys, making the eyes active, which is good for vision recovery.

Red rice belongs to the colored rice in the classification of rice, and has a strong shelf life compared to the white rice, which is presumed to be due to the pigment component unique to the colored rice. Red rice, which has a red color in the gopi or the epidermis, contains not only a tannin pigment but also various components such as catechin and catecholtannin.

Red rice has not only red sowing but also light brown or white cultivation, which has been generally called the name of "prime", and especially in Ganghwado.

These red rice contains a lot of unsaturated fatty acid oleic acid (oleic acid) has the effect of preventing adult diseases such as cancer prevention aging, heart disease and vascular disease.

Bokbunja used in the present invention is the herbal name of the herbal raspberry belonging to the family Rosaceae, is a deciduous small tall tree that grows well in the sunlight at the foot of the mountain and has good soil. White flowers bloom between May and June, and black bokbunja fruits ripen between July and August.

These bokbunja contain a large amount of polyphenols in the fruit has an anticancer effect, it is known to have anti-aging, atherosclerosis prevention, blood clot prevention, bactericidal effect. Such bokbunja can be made so that the color of the rice cake is dark red color when added in large amounts as a component to the tteokbokki rice cake according to the present invention.

 In addition, the strawberry used in the present invention contains iron, potassium, phosphorus and other minerals, ascorbic acid and various organic acids as nutrients, phenols such as quercetin (camperol) or camphorol (kamferol) Soluble compounds, hydrolyzable tannins, and the like. In addition, a natural water-soluble anthocyanin pigment is contained, which is also known as a functional substance is attracting attention to develop health food by adding to various foods. Among them, dried fruit is used as an herbal medicine. Its efficacy is to enhance liver function, quench thirst, increase sexual function, improve visual acuity and urination, and promote anticancer, antioxidative and diabetic effects. These berries are characterized by the increase in sugar, vitamin C, volatile aromatic compounds and decrease in organic acids and tannins as ripening.

Turmeric has long been used in India, Southeast Asia, and China as a spice used to make curry, as it has been used for dyeing and edible coloring of dogs and noodles. Curcumin, a functional ingredient of turmeric, is known to be effective in strengthening the liver and to become a powerful antioxidant in the body. In addition to being converted into a antioxidant, it is also known to promote diuretic, diarrhea and liver detoxification functions. In Japan, turmeric pigments are often used for coloring pickled radish.

On the other hand, in oriental medicine, root stems are called turmeric and tuber roots. In particular, turmeric has been used as a psoriasis medicine, tonic medicine, and is known to be used for nosebleeds, pissing and hemorrhage. Pharmacological action dissolves cholesterin, promotes bile secretion and biliary contraction, and is used to treat acute and chronic cholecystitis, cholelithiasis and jaundice. In addition, there is a diuretic effect and mild analgesic effect, Changman pain, dysmenorrhea, menopause, such as Shiho, Earl pill, and Angelica is prescribed in the treatment drugs. Recently, it is used as an adjunct to cancer treatment, hepatitis, cholelithiasis, and bleeding.

Sesame seeds contain about 50% fat and 22% by weight of important nutrients such as protein, carbohydrates, vitamins, calcium and phosphorus. Sesame protein is especially high in essential amino acids and contains lysine, methionine, histidine and leucine. A lot is included.

The sesame oil contains 0.36% sesamine and 0.25% sesame bite, while the wild sesame contains 0.42% sessin goline. Sesame oil has a higher storage stability than other cooking oils because it contains these antioxidants.

Sesame antioxidant ingredient has the function of suppressing the aging-promoting peroxide generated from the automatic oxidation which continues in the human body, and sesame oil woven in sesame is absorbed into the body and is not burdened by people suffering from indigestion.

Sesame oil produced from sesame seeds also plays an important role in boosting the taste of food with its unique sue. Sesame seeds contain many amino acids such as cysteine and methionine, which are necessary for hair growth, and relatively high tyrosine, which is a raw material of melanin. In addition, sesame seeds contain oils such as oleic acid and linoleic acid that prevent aging of blood vessels and improve skin and hair shine, and eating a lot of sesame seeds nutritionally improves hair growth and physical function.

Tteokbokki rice cake according to the present invention can be expressed and controlled for color because it contains 3 to 7 parts by weight with respect to 100 parts by weight of black and red rice in addition to the rice is a basic component of the rice cake. It contains strawberries, bokbunja, and turmeric, which represents yellowish brown, so color control and expression of the prepared rice cakes are possible.

The color is expressed according to the added amount of the mixed black rice, red rice, bokbunja, strawberries, turmeric and sesame.

The expression of color depending on the rice cake does not have much effect on the nutrient side, but it can make the rice cake look good.

As described above, the tteokbokki rice cake according to the present invention contains a variety of functional foods black rice, red rice, bokbunja strawberry in addition to the rice which is a component that can form the rice cake, in addition to the satisfaction of the appetite which is a unique function as rice cake is promoted the promotion of health Perform the function.

Hereinafter, a manufacturing method of tteokbokki rice cake according to the present invention will be described.

(Example 1)

1 is a process diagram sequentially showing a manufacturing process according to the manufacturing method of Tteokbokki rice cake according to an embodiment of the present invention. The example in FIG. 1 is a case where an extruder is used as a process of manufacturing rice cake rice cake.

In the method of manufacturing the tteokbokki rice cake according to the present invention in Figure 1, the step of performing a soaking operation for the rice (S10), and the step of grinding the grain size to 10 to 50 mesh (mesh) for the soaking operation (S20) and mixing any one or more selected from black rice, red rice, powdered bokbunja, powdered strawberries, powdered turmeric and sesame seeds with respect to the milled rice (S30); Steaming rice mixed with any one or more selected from the black rice, red rice, powdered bokbunja, powdered strawberry, powdered turmeric and sesame (S40), the steamed rice and black rice, red rice and powder form Step of extruding the mixture of any one or more selected from bokbunja, powdered strawberry, powdered turmeric, and sesame through a hopper of the compressor (S50), and for the extruded rice cakes according to the shape of the mold Taking out the rice cake (S60) and the step of taking out the scratch or cut to cool the step (S70).

In the manufacturing process of making rice cakes, a pretreatment process for rice, which is a basic component that determines the taste of rice cakes, is essential.

First, prepare rice with debris removed. The rice is not particularly limited, such as white rice, brown rice, cheap, but because brown rice is difficult to digest and difficult to form tteokbokki rice cake, it is common to use white rice rather than brown rice as rice flour used for making tteokbokki rice cake.

Among these white rice, new rice is used. Compared to old rice, new rice has many kinds of enzymes such as amylase, lipase and hydrogen peroxide between the embryo and endosperm and its activity is strong. By the way, the longer the rice is stored, the weaker the activity is, and the quality of the rice is lowered. Therefore, the new rice is more suitable as a material for Tteokbokki.

In addition, new rice may be used as it is, but after washing the new rice with cold water for 5 to 15 minutes, soaking in a sieve to remove water is advantageous for the saccharification of the rice in the subsequent heating process.

When the rice is washed in hot water, amylase contained in the rice is activated and rice starch is decomposed into sugar, and this sugar is dissolved in water and discarded with water, which is not preferable.

First perform a soaking operation for these rice (S10). This soaking operation of rice uses a method called immersing rice in water for 1 to 10 hours. If you go through a step called rice will contain about 10 to 25% by weight of moisture in the interior of the rice.

Using water-containing tteokbokki tteok can easily proceed the grinding and rice cake manufacturing process in the manufacturing process of tteokbokki.

Next, after removing the water on the outside of the rice after the soaking process, the grain size of the rice powder is crushed through a mill.

Through the grinder it is subjected to a grinding operation to grind to a particle size of 10 to 50 mesh (mesh) (S20).

The reason for the first grinding to have a particle size of 10 to 50 mesh is to facilitate mixing with other materials in the preparation of the mixed composition.

In addition, the reason for grasping the mesh relatively large in the sieving step is that the size of the rice particles to some extent through the soaking operation.

3 to 10 parts by weight of black rice, 3 to 10 parts by weight of red rice, 1 to 5 parts by weight of bokbunja berries, 1 to 5 parts by weight of turmeric powder, and 0.1 to 3 parts by weight of sesame seeds To prepare a mixed composition (S30).

The process of mixing the mixture composition proceeds. The process of mixing the mixed composition may be referred to as a process of making a dough for the production of tteokbokki rice cake according to the present invention. Thus, during the process of making the dough, it is preferable to perform the process of steaming the rice cake tteokbokki (S40).

The process of steaming the dough for such tteokbokki mochi can be performed for 10 to 50 minutes at 80 ℃ ~ 150 ℃, preferably 95 ~ 110 ℃.

When the dough for use in the tteokbokki rice cake according to the present invention is completed, such a dough may be put into an extruder and extracted by a predetermined size and a diameter injected into a predetermined size (S50).

It is preferable that the size of the diameter be 0.5-5 cm, and it may be made to inject | pour out.

As the extruder used in the present invention, it is possible to use a general extruder.

The extruder is a device that creates a shape by inserting a powder or dough-like material into the hopper and then moving forward while applying a vacuum pressure to the material secreted from the hopper.

The granular or pasty material supplied to the hopper of the extruder is heated and softened in a heating cylinder made of steel and transported forward as it is kneaded and compressed as the screw rotates.

The flow of material of homogeneous melt passes through a metal disk with several small holes and is subsequently extruded outward from the opening of the mold to the desired shape. And the tteokbokki rice cake continuously extruded from the opening is cooled while passing through the cooling water tank to make the shape of tteokbokki (S60).

At this time, if the shape of the mold installed at the end of the extruder according to the desired shape to form a star-shaped rice cake is made, it is possible to manufacture a heart-shaped rice cake when the heart shape.

At this time, the color of the tteokbokki rice cake is expressed according to the mixing ratio of the black rice, red rice, bokbunja in powder form, strawberry in powder form, turmeric in powder form and sesame. In this case, if the end of the mold is provided with a shape that can scratch or cut, a cut or scratch is made on the appearance of the tteokbokki rice cake at the end of the extruder.

When the molding for the tteokbokki mochi has a certain shape to perform a cutting operation to a certain standard (S70). At this time, scratches or cuts are already formed on the appearance of the rice cake.

Put the sauce or condiments for the rice cake with scratches or cuts of tteokbokki (S80).

Make sure that the sauce or condiments penetrate deep into the rice cake made with the cutlet. Ingredients that can be used as such sauces or condiments can be various kinds of condiments. Examples of the seasonings include a mixture of vegetables including sugar, onions, green onions, carrots, and the like, glucose, salt, garlic, and ginger.

After making the process of making tteokbokki, it is possible to supply rice cakes that can feel various tastes regardless of place and time if kept in a warm place.

(Example 2)

The method of manufacturing tteokbokki mochi according to the present invention has been described as being limited to the use of a general extruder, but it is also possible to form a mold in equipment such as a compressor, and then pressurize and heat for a predetermined time.

In other words, after the soaking and grinding of the rice, which is the raw material of Tteokbokki rice cake, 3 to 10 parts by weight of black rice, 3 to 10 parts by weight of red rice, 1 to 5 parts by weight of bokbunja strawberry, per 100 parts by weight of rice through a grain forming machine. Mix and mix 1-5 parts by weight of turmeric powder and 0.1-3 parts by weight of sesame seeds.

And when the mixture is put into a press molding machine that can pressurize the steam can make a star or heart-shaped tteokbokki rice cake.

For the rice cake thus prepared, the process of putting a hilt or scratch and adding a sauce or seasoning therein is the same as the process of molding through an extruder.

Seasonings that may be used herein include mixtures of sugar, vegetables, salt, garlic, and ginger, including any one or more selected from onions, green onions, carrots, and bruckles.

As mentioned above, although preferred embodiment of this invention was described in detail, this invention is not limited to the said embodiment, A various deformation | transformation by a person of ordinary skill in the art within the scope of the technical idea of this invention is carried out. This is possible.

Claims (10)

3 to 10 parts by weight of black rice and 3 to 10 parts by weight of red rice per 100 parts by weight of crushed rice to be 10 to 50 mesh,
1 to 5 parts by weight of powdered bokbunja in powder form, 1 to 5 parts by weight of strawberry in powder form, 1 to 5 parts by weight of turmeric powder and 0.1 to 3 parts by weight of sesame seeds Tteokbokki rice cake characterized in that. The method of claim 1,
The tteokbokki rice cake is a tteokbokki rice cake, characterized in that it further comprises a mixture of sugar, onions, green onions, carrots, and one or more vegetables selected from Bruckle, salt, garlic, ginger. 3. The method according to claim 1 or 2,
Tteokbokki rice cake characterized in that the color is expressed according to the addition amount of the mixed black rice, red rice, bokbunja, strawberries, turmeric and sesame. The method of claim 3,
The tteokbokki rice cake is a tteokbokki rice cake characterized in that the star-shaped or heart-shaped. Performing soaking operation for the rice (S10);
Grinding the rice so as to have a particle size of 10 to 50 mesh for the soaking operation (S20);
Mixing at least one selected from black rice, red rice, powdered bokbunja, powdered strawberries, powdered turmeric, and sesame with respect to the ground rice (S30);
Steaming rice at least one selected from among black rice, red rice, powdered bokbunja, powdered strawberries, powdered turmeric, and sesame seeds at 80 to 150 ° C. (S40);
Extruding the steamed rice and black rice, red rice, any one or more mixtures selected from powdered bokbunja, powdered strawberries, powdered turmeric, and sesame through a hopper of an extruder (S50);
Extracting tteokbokki rice cake according to the shape of the mold with respect to the extruded tteokbokki rice cake (S60); And
Sucking out the scratches or cuts during the extraction step of cooling (S70); manufacturing method of tteokbokki rice cake comprising the. The method of claim 5,
When the take out the scratch or cut off the step of cooling (S70) after the step of supplying a sauce or condiments for the scratched or cut rice cakes (S80); Method of producing a rice cake tteokbokki characterized in that it further comprises. The method according to claim 6,
The seasoning is a method of producing tteokbokki rice cakes, characterized in that the mixture of sugar, onions, green onions, carrots, vegetables containing any one or more selected from Brooklyn, salt, garlic, and ginger. The method according to claim 5 or 6,
The step of tteokbokki in the step of taking out the rice cake according to the shape of the mold (S60) is a manufacturing method of tteokbokki rice cake, characterized in that the star shape or heart shape. The method according to claim 5 or 6,
The color of the tteokbokki cake in the step of extracting the rice cake according to the shape of the mold (S60) is that the color is expressed according to the mixing ratio of the black rice, red rice, powdered bokbunja, powdered strawberry, powdered turmeric and sesame seeds Method for producing tteokbokki rice cake characterized by. The method according to claim 5 or 6,
The mixture mixed in the mixing step (S30) is 3 to 10 parts by weight of black rice, 3 to 10 parts by weight of red rice, 1 to 5 parts by weight of bokbunja in powder form, 1 to 5 parts by weight of strawberry in powder form , 1 to 5 parts by weight of turmeric in powder form and 0.1 to 3 parts by weight of sesame.

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