SOUP STIR-FRIED RICE CAKE SAUCE COMPOSITION, AND METHOD FOR PRODUCING SAME

摘要

The present invention relates to a soup stir-fried rice cake sauce composition and a method for producing the same. More specifically, when a soup stir-fried rice cake sauce is produced, malt-containing water obtained by adding cold water in a caldron and by adding and decocting malt therein is heated to 90°C in the caldron, and is cooled to 40 to 42°C. Then, red pepper powder, starch, roasted salt, vegetables including spring onion and onion, ground pepper, sugar, and seasoning are added, mixed by a mechanical whipping device, and aged at room temperature for 1 to 2 days. Accordingly, a savory taste and a deep taste can be applied to a soup stir-fried rice cake, and a stale taste can be removed therefrom. By adding malt when a soup stir-fried rice cake sauce is produced, the digestion of consumers who produce and eat a soup stir-fried rice cake can be helped, and the stomachs of the consumers can be warmed. Also, appetite can be stimulated. When a soup stir-fried rice cake sauce is produced, unlike conventional times, red pepper paste is not used, but fine red pepper powder of 1 mesh is added. Accordingly, consumers can feel softness compared when the consumers eat a stir-fried rice cake produced by a conventional sauce made of red pepper paste. Red pepper powder added when a soup stir-fried rice cake sauce is produced has plenty of vitamins A, B, and C, so skin beautification can be helped. Capsycine components contained in red pepper stimulate the secretion of a digestive fluid, promote a digestive function, and decompose fat, so obesity can be prevented.;COPYRIGHT KIPO 2017