Source composition for rice cake and manufacturing method for the same

• Main Authors: KIM, MIN SOO, PARK, KYOUNG HWAN
• Format: Patent
• Language: English; Korean
• Published: 14.08.2017
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a source composition for stir-fried rice cake having soup and a production method thereof. The source composition for stir-fried rice cake comprises: a source for soup including a beef leg bone extract, a chicken feet extract and dried pollack powder; high fructose; honeycomb enzyme; seasoning yeast powder; xanthan gum; pepper; beef seasoning; soy sauce; red pepper powder; red pepper paste; glutinous rice flour; refined salt; paprika; garlic; and onion. 본 발명은 사골엑기스, 닭발엑기스 및 북어머리 분말을 포함하는 국물용 소스, 고과당, 벌집효소, 조미효모분말, 산탄검, 후추, 비프시즈닝, 간장, 고춧가루, 고추장, 찹쌀가루, 정제염, 파프리카, 마늘 및 양파를 포함하는 국물이 있는 떡볶이용 소스 조성물 및 그의 제조방법에 관한 것이다.