KR100448647B1 - method for making a ginseng into a boogak and a ginseng- boogak which is made by the method - Google Patents
method for making a ginseng into a boogak and a ginseng- boogak which is made by the method Download PDFInfo
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- KR100448647B1 KR100448647B1 KR10-2001-0065727A KR20010065727A KR100448647B1 KR 100448647 B1 KR100448647 B1 KR 100448647B1 KR 20010065727 A KR20010065727 A KR 20010065727A KR 100448647 B1 KR100448647 B1 KR 100448647B1
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- ginseng
- glutinous rice
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 91
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 91
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 91
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 34
- 235000009566 rice Nutrition 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 229940094952 green tea extract Drugs 0.000 claims description 10
- 235000020688 green tea extract Nutrition 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000012267 brine Substances 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 7
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 27
- 239000000463 material Substances 0.000 abstract description 8
- 230000001007 puffing effect Effects 0.000 abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 abstract description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 6
- 238000000576 coating method Methods 0.000 abstract description 4
- 229930182490 saponin Natural products 0.000 abstract description 4
- 150000007949 saponins Chemical class 0.000 abstract description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 abstract description 3
- 238000007598 dipping method Methods 0.000 abstract description 3
- 238000007654 immersion Methods 0.000 abstract description 3
- 230000003472 neutralizing effect Effects 0.000 abstract description 2
- 239000001397 quillaja saponaria molina bark Substances 0.000 abstract description 2
- 238000003860 storage Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000017709 saponins Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000000231 Sesamum indicum Species 0.000 description 2
- 235000003434 Sesamum indicum Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000021404 traditional food Nutrition 0.000 description 2
- 241000332371 Abutilon x hybridum Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008685 targeting Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/251—Tempura batter; Leavened or other aerate batter or coating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/048—Preventing colour changes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
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Abstract
본 발명은 인삼 부각에 관한 것으로서, 건조된 인삼 전체를 끊는 물에 데치는 공정, 건조된 인삼을 슬라이스 형상으로 절단하는 공정, 절단된 인삼을 소금물에 침지 처리시키는 공정, 침지 처리된 인삼에 찹쌀풀을 도포하는 공정에 의해 인삼이 부각의 재료로서 적합하게 함과 동시에, 상기 데치는 공정에 의해 찹쌀풀이 인삼에 균일하게 도포되어 유지되게 하여, 퍼핑성을 좋게 하고, 상기 침지 처리시키는 공정에 의해 인삼에 함유된 사포닌을 중화시켜 쓴맛을 제거하고, 상기 도포하는 공정에 의해 인산이 갈변되는 현상을 방지하고, 찹쌀풀에 산패지연제를 첨가하여 완성된 인삼 부각의 산패를 지연하여, 제품 품질을 장시간 동안 그 대로 유지할 수 있게 하였다.The present invention relates to the ginseng incidence, the process of squeezing the dried ginseng whole in water, the process of cutting the dried ginseng into slices, the process of dipping the cut ginseng in salt water, glutinous rice paste on the treated ginseng While the ginseng is suitable as an incidence material by the coating process, the above-mentioned dechixing ensures that the glutinous rice paste is uniformly applied and maintained by the ginseng by the step, so that the puffing property is improved and the immersion treatment is included in the ginseng. Neutralizing the saponin to remove the bitter taste, prevent the browning of the phosphoric acid by the coating process, delay the rancidity of the finished ginseng incidence by adding a rancid retardant to the glutinous rice paste, the product quality for a long time It could be kept as it is.
Description
본 발명은 인삼을 이용하여 부각을 만드는 방법 및 그 방법에 의해 제조된 인삼 부각에 관한 것이다.The present invention relates to a method of making relief using ginseng and a ginseng relief prepared by the method.
부각이란 다시마, 깻잎 등에 찹쌀가루로 쑨 풀을 발라 말렸다가 기름에 튀겨서 행하는 전통적인 방법에 의해 만들어진 반찬을 말한다. 이 부각은 전통식품 중에서 설탕 등 당류를 쓰지 않으므로 반찬이나 부식으로 이용할 수 있고, 섬유질 섭취에 적합하며, 간편한 편의식 제공 및 비상시의 식량 등으로 사용할 수 있어, 관심이 높아지고 있다.Incidence is a side dish made by the traditional method of applying sesame paste with kelp or sesame leaves and frying it with oil. Since the incidence does not use sugars such as sugar in traditional foods, it can be used as a side dish or corrosion, and is suitable for fiber intake, and can be used as a convenient convenience food and food for emergencies.
이들 종래의 부각은 자연산 농수산물 원료를 사용하고 있으며, 제조 시에 전통적인 방법을 고수하고 있으므로 식품 첨가물이나 잔류 농약, 가공에서 발생할 수 있는 위생상의 안전문제나 위험성 및 품질저하를 배제할 수 있는 이점을 가지고 있다.These conventional incidences use natural agricultural and aquatic raw materials and adhere to traditional methods at the time of manufacture, which has the advantage of eliminating hygiene safety problems, risks and quality degradation that may occur in food additives, residual pesticides and processing. have.
하지만, 현재까지 대량으로 생산되어 판매되는 부각에는 인삼을 대상으로 하는 인삼 부각은 없었다.However, up to now, there are no ginseng incidences targeting ginseng.
그 이유는 인삼에 찹쌀풀이 균일하게 도포되지 않아, 튀김 공정 시에 퍼핑이 불균일하면서 고밀도적으로 되어서, 인삼 부각이 가볍게 씹히지도 않고 입속에 인삼 잔유물이 남아 있고, 딱딱한 맛을 갖게 되기 때문이다. 또한, 인삼 부각은 강한 쓴맛이 있고, 그리고 튀김 기름에 의한 산패 및 저장 중의 품질 저하로 인하여, 판매 유효기간이 짧아 대량으로 생산되어 판매되기에 부적합하였다.The reason is that the glutinous rice paste is not uniformly applied to ginseng, the puffing becomes uneven and dense during the frying process, and the ginseng residues remain in the mouth without light chewing and have a hard taste. In addition, ginseng incidence has a strong bitter taste, and due to the rancidity due to fried oil and deterioration during storage, the shelf life of the ginseng is not suitable for mass production and sale.
본 발명은 상기 문제점을 해결하고자 안출된 것으로서, 균일하면서도 저밀도적으로 튀김 공정 시에 인삼이 퍼핑되도록 하고, 산패가 잘되지 않고, 그리고 저장성이 좋아 인삼 부각을 대량으로 만들어 판매할 수 있게 하는 방법 및 그 방법으로만들어진 인삼 부각을 제공하는 것을 목적으로 하고 있다.The present invention has been made to solve the above problems, a method for allowing ginseng to be puffed during the frying process uniformly and at a low density, so that the ginseng is not good rancidity, and the shelf life is good, making it possible to sell ginseng incidence in large quantities and Its purpose is to provide ginseng reliefs made in that way.
도 1은 본 발명에 따라 인삼을 부각으로 만드는 제조공정을 도시한 설명도,1 is an explanatory diagram showing a manufacturing process of making ginseng in relief according to the present invention;
도 2는 녹차추출물을 첨가한 부각의 저장중 산가의 변화를 나타내는 그래프,2 is a graph showing the change in acid value during storage of incidence added with green tea extract,
도 3은 녹차추출물을 첨가한 부각의 저장중 과산화물가의 변화를 나타내는 그래프,3 is a graph showing the change of peroxide value during storage of incidence added with green tea extract,
도 4는 녹차추출물을 첨가한 부각의 저장중 경도의 변화를 나타내는 그래프, 그리고4 is a graph showing the change in hardness during storage of incidence added with green tea extract, and
도 5는 녹차추출물을 첨가한 부각의 저장중 수분의 변화를 나타내는 그래프.Figure 5 is a graph showing the change in moisture during storage of incidence added green tea extract.
본 발명은 상기된 목적을 달성하고자, 부각으로 만들어질 인삼을 씻어, 함수율이 4% 이하가 되도록 열풍 또는 동결 건조한 다음, 인삼 전체를 100℃의 물에 데치는 단계; 상기 데쳐진 인삼을 슬라이스 형상이 되도록 인삼의 길이방향으로 반으로 자르는 단계; 상기 반으로 절단된 인삼을 3% 내지 4%의 소금물에 30분 내지 1시간 동안 침지 처리하는 단계; 소금물에 침지 처리된 인삼을 용기에 담겨진 찹쌀풀 속에 넣어 인삼의 전 영역에 걸쳐 균일하게 찹쌀풀을 도포하는 단계; 찹쌀풀이 도포되어 있는 인삼을 함수율이 4%이하가 되도록 80℃에서 5시간 동안 건조시키는 단계; 80℃에서 건조된 인삼을 180℃ 내지 200℃의 대두유에 넣어 3초 내지 5초 동안 튀기는 단계; 그리고 튀겨서 만들어진 인삼 부각을 포장하는 단계를 포함하고 있으며, 여기에서 상기 찹쌀풀은 주재료로서 물과 찹쌀가루를 함유하고 있고, 산패지연제로서 녹차추출물을 포함하는 것으로 되어 있다.The present invention, in order to achieve the above object, to wash the ginseng to be made in relief, hot air or freeze-dried so that the water content is 4% or less, and then warming the whole ginseng in water at 100 ℃; Cutting the poached ginseng in half in the longitudinal direction of the ginseng to have a slice shape; Immersing the cut ginseng cut in half in 3% to 4% of brine for 30 minutes to 1 hour; Putting the ginseng immersed in salt water into the glutinous rice paste in a container and applying the glutinous rice paste evenly over the whole area of ginseng; Drying ginseng coated with glutinous rice paste at 80 ° C. for 5 hours such that water content is 4% or less; Putting ginseng dried at 80 ° C. into soybean oil at 180 ° C. to 200 ° C. and frying for 3 seconds to 5 seconds; And packing the fried ginseng reliefs, wherein the glutinous rice paste contains water and glutinous rice flour as main ingredients, and contains green tea extract as a rancidity retardant.
이하, 본 발명의 실시예에 따른 구체적인 설명이 첨부된 도 1을 참조하여 설명될 것이다.Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.
부각의 대상이 될 재료는 향이 독특하여야 하고, 녹말성분이 많아 퍼핑성이 우수하여야 하고, 당 성분이 적어야 하고, 수분을 5% 이하로 함유하고 있어야 하고, 영양소가 많아야 하며, 그리고 두께가 얇아야 하는 조건을 가지고 있다. 하지만, 본 발명에서 부각의 주재료가 되는 인삼은 특유의 향을 가지고 있고, 당 성분이 적고 그리고 영양소 많지만, 녹말성분이 작고, 수분이 5% 이상으로 함유하고 있고, 쓴맛이 있고 그리고 두께가 두꺼워서, 부각의 재료로 되기에는 부적합하다.The material to be incited should have unique aroma, high starch content, excellent puffing, low sugar content, less than 5% water content, high nutrients, and thin thickness. I have a condition. However, ginseng, which is the main ingredient of the incidence in the present invention, has a unique aroma, low sugar content and high nutrients, but small starch, 5% or more moisture, bitterness and thickness, It is not suitable to be a material of relief.
따라서, 인삼을 부각으로 만들려면, 필수적으로 건조된 인삼 전체를 끊는 물에 데치고, 슬라이스 형상으로 인삼을 절단하고 절단된 인삼을 소금물에 침지처리 하고, 침지 처리된 인삼에 찹쌀풀을 도포하는 공정이 필요하게 된다.Therefore, in order to make the ginseng incidence, it is necessary to boil the dried ginseng whole in water, cut the ginseng into slices, immerse the cut ginseng in brine, and apply glutinous rice paste to the immersed ginseng. It is necessary.
본 발명의 실시예는 건조된 인삼 전체를 끊는 물에 데치는 공정, 건조된 인삼을 슬라이스 형상으로 절단하는 공정, 절단된 인삼을 소금물에 침지 처리시키는 공정, 침지 처리된 인삼에 찹쌀풀을 도포하는 공정에 의해 인삼이 부각의 재료로서 적합하게 함과 동시에, 상기 데치는 공정에 의해 찹쌀풀이 인삼에 균일하게 도포되어 유지되게 하여, 퍼핑성을 좋게 하고, 상기 침지 처리시키는 공정에 의해 인삼에 함유된 사포닌을 중화시켜 쓴맛을 제거하고, 상기 도포하는 공정에 의해 인산이 갈변되는 현상을 방지하고, 찹쌀풀에 산패지연제를 첨가하여 완성된 인삼 부각의 산패를 지연하여, 제품 품질을 장시간 동안 그 대로 유지할 수 있게 하는 방법이다. 그 구체적인 설명을 도 1을 참조하여 설명하면, 다음과 같다.Embodiment of the present invention is a step of squeezing the dried ginseng whole in water, a step of cutting the dried ginseng in a slice shape, a step of dipping the cut ginseng in brine, a process of applying glutinous rice paste to the immersed ginseng By making the ginseng suitable as an incidence material by the above process, the above-mentioned dechixing process ensures that the glutinous rice paste is uniformly applied to the ginseng by the process to improve the puffing properties and saponins contained in the ginseng by the immersion treatment. Neutralizing to remove bitterness, prevent the browning of phosphoric acid by the coating process, and delay the rancidity of the finished ginseng incidence by adding acid retardant to glutinous rice paste, to maintain product quality for a long time It is a way to make it. A detailed description thereof will be given below with reference to FIG. 1.
먼저, 부각으로 만들어질 인삼을 잘 씻어, 함수율이 4% 이하가 되도록 열풍 또는 동결 건조한 다음, 이후에 설명되는 튀김 공정에서 반으로 절단된 인삼의 전 영역에 걸친 저밀도적인 퍼핑을 위해 필요되는, 인삼의 전역에 걸친 찹쌀풀의 균일한 도포를 이룰 수 있도록, 상기 함수율 4% 이하로 건조된 인삼 전체를 100℃의 물에 데친다.First, the ginseng to be made into incidence is well washed, hot air or lyophilized to have a moisture content of 4% or less, and then, for the low density puffing over the whole area of the ginseng cut in half in the frying process described later. In order to achieve a uniform application of glutinous rice paste over the whole, the whole ginseng dried to 4% or less of the moisture content is boiled in water at 100 ° C.
상기 100℃의 물에 데쳐진 인삼을 슬라이스 형상이 되도록 인삼의 길이방향으로 반으로 자른다.Ginseng poached in water at 100 ℃ is cut in half in the longitudinal direction of the ginseng to become a slice shape.
반으로 절단된 인삼을 3% 내지 4%의 소금물에 30분 내지 1시간 동안 침지 처리하여 인삼에 함유되어 있는 사포닌을 중화 처리하여 인삼의 쓴맛을 제거한다.Ginseng cut in half is immersed in 3% to 4% brine for 30 minutes to 1 hour to neutralize the saponins contained in ginseng to remove the bitter taste of ginseng.
그 다음, 소금물에 침지 처리된 인삼을 용기에 담겨진 찹쌀풀 속에 넣어 상기 반으로 절단된 인삼의 전 영역에 걸쳐 균일하게 찹쌀풀을 도포한다. 여기에서, 상기 인삼의 전 영역에 걸쳐 균일하게 도포된 찹쌀풀은, 상기 인삼이 찹쌀풀로 도포되기 전에 100℃의 물에 데쳤기 때문에, 상기 인삼에 도포된 상태로 유지될 수 있다. 또한, 상기 반으로 절단된 인삼에 도포된 상기 찹쌀풀은 다음의 튀김 공정에 의한 퍼핑처리에 조력하며, 인삼의 갈변 현상을 방지는 작용을 한다.Then, the ginseng immersed in salt water is put into the glutinous rice paste contained in the container, and the glutinous rice paste is uniformly spread over the whole area of the cut ginseng cut in half. Here, the glutinous rice paste uniformly applied over the entire area of the ginseng, because the ginseng was boiled in water at 100 ℃ before being coated with glutinous rice paste, it can be maintained in the state applied to the ginseng. In addition, the glutinous rice paste applied to the ginseng cut in half is assisted in the puffing process by the next frying process, and prevents the browning phenomenon of ginseng.
상기 찹쌀풀은 물에 대한 중량%로서 1 내지 8%의 생마늘 다진 것 또는 건조생강가루, 1 내지 8%의 흰보리새우가루 및 1 내지 8%의 다시마 국물을 양념으로서 찹쌀가루에 첨가하고, 그리고 물에 대한 중량%로서 0.1 내지 1.0%의 녹차추출물을 산패지연제로서 찹쌀가루에 첨가하여,100℃까지 가열된 물에 찹쌀가루와 물의 혼합비가 1 : 3이 되도록 혼합한 후, 이 혼합물을 15분 내지 20분 교반하여 만들어진 것이다.The glutinous rice paste is added to the glutinous rice flour by seasoning of 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp powder and 1 to 8% of kelp broth as seasoning to water, and 0.1 to 1.0% of green tea extract as a weight-to-water ratio is added to glutinous rice flour as a rancidity retardant, and the mixture is mixed with water heated to 100 ° C such that the mixing ratio of glutinous rice flour and water is 1: 3, and then the mixture is mixed with 15 It is made by stirring for 20 minutes.
상기 녹차추출물은 예를 들어 녹차 6㎏을 물 200ℓ와 함께 추출기에 넣고 45℃ 내지 50℃의 온도에서 그리고 진공도 70㎜Hg에서 감압하여 얻어진 10ℓ의 농축물이다.The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.
그 다음, 찹쌀풀이 도포되어 있는 인삼을 함수율이 4%이하가 되도록 80℃에서 5시간 동안 건조시킨다.Then, the ginseng coated with glutinous rice paste is dried at 80 ° C. for 5 hours so that the moisture content is 4% or less.
80℃에서 건조된 인삼을 180℃ 내지 200℃의 대두유에 넣어 3초 내지 5초 동안 튀겨서 인삼 부각을 만든다. 만약, 튀김 온도가 160℃ 이하에서 상기 절단된 재료가 튀김 되면, 상기 튀김된 재료는 씹을 때 질척한 느낌을 갖게 하여, 스낵과 같은 씹는 느낌을 제공할 수 없다.Ginseng dried at 80 ° C. is put in soybean oil at 180 ° C. to 200 ° C. and fried for 3 to 5 seconds to make ginseng relief. If the cut material is fried at a frying temperature of 160 ° C. or less, the fried material has a chewy feeling when chewed, and cannot provide a chewing feeling such as a snack.
튀겨서 만들어진 인삼 부각은 단열적이고 부패 방지되도록 포장되어 판매된다. 상기 단열적이고 부패 방지되도록 포장하는 방식을 이미 널리 공지되어 있으므로, 여기에서는 더 이상 상세한 설명이 생략된다.Fried ginseng reliefs are packaged and sold insulated and decaying. Since the method of packaging to ensure that the thermal insulation and anti-corruption is already well known, the detailed description is omitted here.
상기 녹차추출물은 지방산화를 억제하는 효과, 미생물의 생육을 억제하는 효과, 그리고 공지된 충치 예방 효과를 가지고 있으며, 이를 입증하기 위해. 본 발명에 따라 만들어진 부각을 알루미늄 적층 필름으로 포장하여 악조건인 50℃의 인큐베이터(항온기)에서 실험한 예가 도 2 내지 도 5에 도시되어 있다.The green tea extract has the effect of inhibiting fatty acidization, the effect of inhibiting the growth of microorganisms, and known caries prevention effect, to prove this. An example of experiments in an incubator (thermostat) at 50 ° C, which is a bad condition, by packaging the reliefs made according to the present invention with an aluminum laminate film is shown in FIGS. 2 to 5.
상기 실시예의 설명에서, 부각으로 만들게 될 재료가 인삼에 한정되어 설명되었지만, 본 발명에 따른 실시예는 상기 인삼 이외에도 상기 인삼과 유사한 도라지에도 적용될 수 있는 것은 물론이다.In the description of the embodiment, the material to be made in relief was described as limited to ginseng, the embodiment according to the present invention can be applied to the bellflower similar to the ginseng in addition to the ginseng.
본 발명은 상기한 바와 같이, 건조된 인삼 전체를 끊는 물에 데치는 공정, 건조된 인삼을 슬라이스 형상으로 절단하는 공정, 절단된 인삼을 소금물에 침지 처리시키는 공정, 침지 처리된 인삼에 찹쌀풀을 도포하는 공정에 의해 인삼이 부각의 재료로서 적합하게 함과 동시에, 상기 데치는 공정에 의해 찹쌀풀이 인삼에 균일하게 도포되어 유지되게 하여, 퍼핑성을 좋게 하고, 상기 침지 처리시키는 공정에 의해 인삼에 함유된 사포닌을 중화시켜 쓴맛을 제거하고, 상기 도포하는 공정에 의해 인산이 갈변되는 현상을 방지하고, 찹쌀풀에 산패지연제를 첨가하여 완성된 인삼부각의 산패를 지연하여, 제품 품질을 장시간 동안 그 대로 유지할 수 있게 함으로써, 고품질, 위생적인 관리에 의한 고급 소비자의 지속적인 확보와 소비자 기호의 고급화 취향에 맞출 수 있는 고부가가치의 제품을 생산, 판매할 수 있게 하였으며, 그리고 다양한 전통 식품의 개발로 우리 농수산물을 원료로 하는 가공 식품 생산의 연중 가동이 가능해져 공장화에 의한 지속적인 생산과 농한기 대책 및 농어촌의 유휴 노동력, 부녀자와 늘어나는 노인층의 노동력 활용이 가능해져 고용기회와 농촌 사회의 내실화 증대에 기여할 수 있게 하였다.The present invention, as described above, the process of squeezing the dried ginseng whole in water, the process of cutting the dried ginseng into slices, the process of dipping the cut ginseng in brine, applying glutinous rice to the immersed ginseng While the ginseng is suitable as an incidence material by the step of making, the blanching ensures that the glutinous rice paste is uniformly applied and maintained on the ginseng by the step, thereby improving the puffing properties, and contained in the ginseng by the step of the immersion treatment. Neutralize saponin to remove bitterness, prevent the browning of phosphoric acid by the coating process, and delay the rancidity of finished ginseng relief by adding acid retardant to glutinous rice paste. By maintaining high quality and hygienic management to meet the taste of high-end consumers and the taste of high-end consumers We have been able to produce and sell high value-added products, and the development of a variety of traditional foods enables the year-round operation of processed foods made from our agricultural and marine products. The labor force, the women and the elderly, can be used to increase the labor force, contributing to the increase of employment opportunities and the realization of rural society.
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| KR102309598B1 (en) | 2021-04-12 | 2021-10-06 | 정수인 | Laver boogak with ginseng sprouts and black soybean and manufacturing method the same |
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| KR0144546B1 (en) * | 1994-12-08 | 1998-07-01 | 최춘수 | Incidence with fresh ginseng and its manufacturing method |
| KR19990070339A (en) * | 1998-02-19 | 1999-09-15 | 김현근 | Ginseng Gangjeong Manufacturing Method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180089175A (en) | 2017-01-31 | 2018-08-08 | 농업회사법인 한백식품(주) | An Enhanced Taste and preference Corn 'Daihagchal' Laver-Boogak and Process for Preparation thereof |
| KR102309598B1 (en) | 2021-04-12 | 2021-10-06 | 정수인 | Laver boogak with ginseng sprouts and black soybean and manufacturing method the same |
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| KR20030033649A (en) | 2003-05-01 |
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