KR101145730B1 - Garlic topping menufacturing method - Google Patents
Garlic topping menufacturing method Download PDFInfo
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- KR101145730B1 KR101145730B1 KR1020120015589A KR20120015589A KR101145730B1 KR 101145730 B1 KR101145730 B1 KR 101145730B1 KR 1020120015589 A KR1020120015589 A KR 1020120015589A KR 20120015589 A KR20120015589 A KR 20120015589A KR 101145730 B1 KR101145730 B1 KR 101145730B1
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- 230000000996 additive effect Effects 0.000 description 3
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 오향마늘토핑 제조방법과 그에 의해 제조된 오향마늘 토핑에 관한 것으로서, 더욱 상세하게는 마늘을 1~5mm의 두께로 잘게 썰고, 썰어진 마늘편을 건조기에 투입하여 70℃~90℃의 온도로 6시간 ~ 14시간 건조시키는 건조과정과; 건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들고, 마늘알갱이를 물에 담궈 10분 ~ 2시간 동안 불리는 불림과정과; 물에 불려진 마늘알갱이를 채반에 받쳐서 물기를 제거한 후 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정과; 튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하는 혼합과정; 으로 구성하므로서, 마늘을 주재료로 하면서도 마늘 특유의 향이 약하여 어린이들도 거부감없이 먹을 수 있고, 기름에 튀겨져 제공됨에 따라 바삭바삭한 식감을 제공할 수 있으며, 첨가물로 투입되는 오향소금, 빵가루, 블랙빈, 건고추, 생파의 향과 맛이 추가되어 색다른 맛을 느낄 수 있고, 다양한 고기요리에 토핑되어 고기의 느끼한 맛을 중화시켜 소비자들이 새로운 맛을 느낄 수 있도록 한 오향마늘토핑 제조방법과 그에 의해 제조된 오향마늘토핑에 관한 것이다.The present invention relates to a method for producing a five-flavored garlic topping and the five-flavored garlic topping prepared by this, more specifically, finely chopped garlic into a thickness of 1 ~ 5mm, and put the sliced garlic pieces into a dryer of 70 ℃ ~ 90 ℃ A drying process of drying at a temperature of 6 hours to 14 hours; Crushing the dried garlic pieces into 4-7 mm in size to make garlic granules, and soaking the garlic grains in water for 10 minutes to 2 hours; A frying process in which the garlic grains soaked in water are supported on a tray to remove water, and then fried in a heated oil at a temperature of 160 ° C to 190 ° C and fried for 1 minute to 5 minutes; Mixing process of mixing fried garlic powder 95,9 to 93% by weight, five to five salt salt, 1 to 2% by weight bread, 1% by weight black bean, 1% by weight dried pepper, 1% by weight green onion ; It is composed of garlic, but the garlic's unique aroma is weak, so children can eat without a sense of refusal, and it can be served crispy as it is fried and provided with oil. The flavor and taste of dried red pepper and fresh green onion are added to give a different taste.Topping on various meat dishes neutralizes the taste of meat so that consumers can feel new taste. It relates to five garlic garlic toppings.
Description
본 발명은 오향마늘토핑 제조방법과 그에 의해 제조된 오향마늘 토핑에 관한 것으로서, 더욱 상세하게는 마늘을 1~5mm의 두께로 잘게 썰고, 썰어진 마늘편을 건조기에 투입하여 70℃~90℃의 온도로 6시간 ~ 14시간 건조시키는 건조과정과; 건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들고, 마늘알갱이를 물에 담궈 10분 ~ 2시간 동안 불리는 불림과정과; 물에 불려진 마늘알갱이를 채반에 받쳐서 물기를 제거한 후 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정과; 튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하는 혼합과정; 으로 구성하므로서, 마늘을 주재료로 하면서도 마늘 특유의 향이 약하여 어린이들도 거부감없이 먹을 수 있고, 기름에 튀겨져 제공됨에 따라 바삭바삭한 식감을 제공할 수 있으며, 첨가물로 투입되는 오향소금, 빵가루, 블랙빈, 건고추, 생파의 향과 맛이 추가되어 색다른 맛을 느낄 수 있고, 다양한 고기요리에 토핑되어 고기의 느끼한 맛을 중화시켜 소비자들이 새로운 맛을 느낄 수 있도록 한 오향마늘토핑 제조방법과 그에 의해 제조된 오향마늘토핑에 관한 것이다.
The present invention relates to a method for producing a five-flavored garlic topping and the five-flavored garlic topping prepared by this, more specifically, finely chopped garlic into a thickness of 1 ~ 5mm, and put the sliced garlic pieces into a dryer of 70 ℃ ~ 90 ℃ A drying process of drying at a temperature of 6 hours to 14 hours; Crushing the dried garlic pieces into 4-7 mm in size to make garlic granules, and soaking the garlic grains in water for 10 minutes to 2 hours; A frying process in which the garlic grains soaked in water are supported on a tray to remove water, and then fried in a heated oil at a temperature of 160 ° C to 190 ° C and fried for 1 minute to 5 minutes; Mixing process of mixing fried garlic powder 95,9 to 93% by weight, five to five salt salt, 1 to 2% by weight bread, 1% by weight black bean, 1% by weight dried pepper, 1% by weight green onion ; It is composed of garlic, but the garlic's unique aroma is weak, so children can eat without a sense of refusal, and it can be served crispy as it is fried and provided with oil. The flavor and taste of dried red pepper and fresh green onion are added to give a different taste.Topping on various meat dishes neutralizes the taste of meat so that consumers can feel new taste. It relates to five garlic garlic toppings.
일반적으로 토핑이라 함은 조리된 음식 위에 올려지는 고명을 말하는 것으로서, 주로 채소, 소세지, 치즈 등이 사용된다.In general, topping refers to a garnish placed on cooked food, and mainly vegetables, sausages, cheese, and the like are used.
즉, 토핑재료는 소비자들이 먹었을 때 자극적이지 않으면서 조리된 음식 본래의 맛을 해치지 않아야 하는 것이다.That is, the topping material should not spoil the original taste of the cooked food without being irritating when consumers eat it.
우리나라의 대표적인 향신료인 마늘은 섭취했을 때 인체에 다양한 효능을 제공하지만 마늘이 갖는 특유의 매운맛과 향 때문에 토핑재료로는 사용되지 못하고 있다.Garlic, Korea's representative spice, provides various effects to the human body when ingested, but it is not used as a topping material because of the peculiar spiciness and aroma of garlic.
여기서, 마늘의 대표적인 기능을 간단히 설명하면 다음과 같다.Here, a brief description of the typical functions of garlic are as follows.
1. 마늘에 포함된 알리신이 제공하는 강력한 살균 및 항균작용, 1. Powerful sterilization and antibacterial action provided by allicin contained in garlic,
2.게르마늄이 비타민B1과 결합 시 비타민B1을 무제한으로 흡수, 체내에 저장하여 몸이 지치거나 피로시 사용함에 따라 체력증강, 강장효과 및 피로회복 작용2. When germanium is combined with vitamin B1, vitamin B1 is absorbed unlimitedly and stored in the body, so that it is used when the body is tired or fatigued.
3.알 리신이 지질과 결합시 피를 맑게 함으로써 세포를 활성화시키고 혈액순환을 촉진, 인체를 따뜻하게 하므로, 정력증강, 동맥경화 개선, 신체노화 억제, 냉증, 동상을 개선함.3. When lysine binds with lipids, it clears blood, activates cells, promotes blood circulation, and warms the human body, thus enhancing stamina, improving arteriosclerosis, inhibiting body aging, coldness, and frostbite.
4. 마늘칼륨이 혈 중 나트륨을 제거하여 혈압을 정상화 시키므로 고혈압 개선함.4. Garlic Potassium removes sodium in blood and normalizes blood pressure, thus improving hypertension.
5. 알 리신이 췌장세포를 자극하여 인슐린의 분비를 촉진하기 때문에 당뇨를 개선함.5. Improves diabetes because lysine stimulates pancreatic cells to promote insulin secretion.
6. 유기성게르마늄, 셀레늄이 암의 억제 및 예방에 기여하므로 항암작용함.6. Organic germanium and selenium act as anticancer because it contributes to the inhibition and prevention of cancer.
7.알레르기 반응시 유리되는 베타헥기 소사미니데스 효소의 유리를 억제하므로 아토피성 피부염의 알레르기억제 작용함.7. Allergic reaction of atopic dermatitis by inhibiting the release of betahex sosaminides enzyme released during the allergic reaction.
8.알 리신이 위 점막을 자극, 위액분비 촉진 및 대장정장작용하므로, 정장 및 소화 작용함.8. Alicin stimulates gastric mucosa, promotes secretion of gastric juice and colon colon, so it acts as a formal and digestive system.
9.시스테인,메티오닌 성분의 강력한 해독작용으로 간장을 강화시키며 알리인,알리신,치오에텔,멜가프탄,유화수소 성분 및 그 유도체는 수은 등 중금속을 배출하고 세균을 제거하므로 해독작용함.9. Strong detoxification of cysteine and methionine to strengthen the liver and allied, allicin, thiotel, melgaphtan, hydrogen sulfide and its derivatives detoxify heavy metals such as mercury and remove bacteria.
10.알 리신이 인체의 신경에 작용하여 신경세포의 흥분을 진정, 안정화시키고 스트레스 해소 및 불면증이 개선되므로 신경안정 및 진정효과 있음.
10. Allicin acts on the nerves of the human body to calm and stabilize the excitability of nerve cells, relieves stress and improves insomnia, resulting in neurostable and calming effects.
위에서 설명한 바와같이 마늘은 항암, 항균 작용이 뛰어나 인체에 매우 유익한 식재료임을 알 수 있다.As described above, garlic has excellent anti-cancer and antimicrobial effects, so it can be seen that it is a very beneficial food for the human body.
하지만, 마늘은 특유의 매운맛과 매운향 때문에 음식물에 소량 첨가되는 향신료로서의 기능밖에 하지 못하였다.However, garlic was only able to function as a spice added in small amounts due to its unique spiciness and spicy aroma.
따라서, 종래에는 본 발명과 같이 마늘을 주재료로하는 토핑이 제공되지 못했기 때문에 어린이를 비롯하여 다양한 계층의 소비자가 마늘요리를 접하지 못하게되는 문제점이 발생하고 있는 것이다.
Therefore, in the related art, since the topping of garlic as the main material was not provided as in the present invention, there is a problem in that consumers of various classes, including children, cannot come into contact with garlic cooking.
따라서, 상기 문제점을 해결하기 위한 본 발명은 마늘을 주재료로 하면서도 마늘 특유의 향이 약하여 어린이들도 거부감없이 먹을 수 있고, 기름에 튀겨져 제공됨에 따라 바삭바삭한 식감을 제공할 수 있으며, 첨가물로 투입되는 오향소금, 빵가루, 블랙빈, 건고추, 생파의 향과 맛이 추가되어 색다른 맛을 느낄 수 있고, 다양한 고기요리에 토핑되어 고기의 느끼한 맛을 중화시켜 소비자들이 새로운 맛을 느낄 수 있도록 한 오향마늘토핑 제조방법과 그에 의해 제조된 오향마늘토핑을 제공함을 목적으로 한다.
Therefore, the present invention for solving the above problems, while the garlic as a main ingredient, the unique flavor of garlic is weak, even children can eat without a sense of reluctance, can be provided by fried in a crispy texture, provided as an additive Five-flavored garlic toppings that add flavor and taste to five flavors of salt, bread flour, black bean, dried red pepper, fresh green onions, and toppings on various meat dishes to neutralize the taste of meat. It is an object of the present invention to provide a manufacturing method and the fennel garlic topping prepared thereby.
상기 목적달성을 위한 본 발명은,According to an aspect of the present invention,
마늘을 1~5mm의 두께로 잘게 썰고, 썰어진 마늘편을 건조기에 투입하여 70℃~90℃의 온도로 6시간 ~ 14시간 건조시키는 건조과정과;The garlic is finely chopped to a thickness of 1 ~ 5mm, and the dried garlic pieces are put into a dryer and dried for 6 to 14 hours at a temperature of 70 ℃ ~ 90 ℃;
건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들고, 마늘알갱이를 물에 담궈 10분 ~ 2시간 동안 불리는 불림과정과;Crushing the dried garlic pieces into 4-7 mm in size to make garlic granules, and soaking the garlic grains in water for 10 minutes to 2 hours;
물에 불려진 마늘알갱이를 채반에 받쳐서 물기를 제거한 후 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정과;A frying process in which the garlic grains soaked in water are supported on a tray to remove water, and then fried in a heated oil at a temperature of 160 ° C to 190 ° C and fried for 1 minute to 5 minutes;
튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하는 혼합과정; Mixing process of mixing fried garlic powder 95,9 to 93% by weight, five to five salt salt, 1 to 2% by weight bread, 1% by weight black bean, 1% by weight dried pepper, 1% by weight green onion ;
으로 구성한 것을 특징으로 한다.Characterized in that configured.
본 발명에 의하면, 마늘을 주재료로 하면서도 마늘 특유의 향이 약하여 어린이들도 거부감없이 먹을 수 있고, 기름에 튀겨져 제공됨에 따라 바삭바삭한 식감을 제공할 수 있으며, 첨가물로 투입되는 오향소금, 빵가루, 블랙빈, 건고추, 생파의 향과 맛이 추가되어 색다른 맛을 느낄 수 있고, 다양한 고기요리에 토핑되어 고기의 느끼한 맛을 중화시켜 소비자들이 새로운 맛을 느낄 수 있도록하는 효과를 기대할 수 있다.
According to the present invention, the main ingredient of garlic, but the unique aroma of garlic, even children can eat without a sense of refusal, and can be provided crispy texture by being fried in oil, five flavor salt, bread flour, black bean added as an additive , Dried pepper, fresh onions and flavors are added, you can feel a different taste, you can expect the effect that consumers can feel a new taste by neutralizing the taste of meat by topping on various meat dishes.
도 1 은 본 발명의 오향마늘토핑 제조과정을 보인 순서도.
도 2 는 본 발명의 제조과정을 설명하기 위한 도면.
도 3 은 본 발명의 오향마늘토핑 제조공정을 설명하기 위한 사진.1 is a flow chart showing a five-point garlic topping manufacturing process of the present invention.
2 is a view for explaining the manufacturing process of the present invention.
Figure 3 is a photograph for explaining the five-flavored garlic topping manufacturing process of the present invention.
이하, 첨부된 도면 도 1 과 도 2 를 참조하여 본 발명의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, FIGS. 1 and 2.
상기 도면에 의하면, 본 발명의 오향마늘토핑 제조방법은,According to the drawings, the five-flavored garlic topping production method of the present invention,
마늘을 1~5mm의 두께로 잘게 썰고, 썰어진 마늘편을 건조기에 투입하여 70℃~90℃의 온도로 6시간 ~ 14시간 건조시키는 건조과정과;The garlic is finely chopped to a thickness of 1 ~ 5mm, and the dried garlic pieces are put into a dryer and dried for 6 to 14 hours at a temperature of 70 ℃ ~ 90 ℃;
건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들고, 마늘알갱이를 물에 담궈 10분 ~ 2시간 동안 불리는 불림과정과;Crushing the dried garlic pieces into 4-7 mm in size to make garlic granules, and soaking the garlic grains in water for 10 minutes to 2 hours;
물에 불려진 마늘알갱이를 채반에 받쳐서 물기를 제거한 후 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정과;A frying process in which the garlic grains soaked in water are supported on a tray to remove water, and then fried in a heated oil at a temperature of 160 ° C to 190 ° C and fried for 1 minute to 5 minutes;
튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하는 혼합과정; Mixing process of mixing fried garlic powder 95,9 to 93% by weight, five to five salt salt, 1 to 2% by weight bread, 1% by weight black bean, 1% by weight dried pepper, 1% by weight green onion ;
으로 구성한 것을 특징으로 한다. Characterized in that configured.
이와같이 구성된 본 발명의 오향마늘토핑 제조과정을 설명하면 다음과 같다.Referring to the five-flavored garlic topping manufacturing process of the present invention configured as described above are as follows.
먼저, 잘 세척된 마늘을 준비하고, 세척된 마늘을 두께 1~5mm의 두께로 썰어 마늘편을 만든다.First, prepare well washed garlic, and cut the washed garlic to a thickness of 1 ~ 5mm to make garlic pieces.
마늘편을 건조기에 투입한 후 70℃~90℃의 온도로 6시간 ~ 14시간 건조시켜 마늘편이 건조되도록 한다.After the garlic pieces are put into the dryer, the garlic pieces are dried for 6 to 14 hours at a temperature of 70 ° C. to 90 ° C. to dry the garlic pieces.
마늘편을 6시간 보다 짧은 시간동안 건조시키게 되면 미건조되어 찐득찐득한 젤리와같은 상태가 되고, 14시간 이상 건조시키게되면 너무 딱딱하게건조되어 이후의 불림공정에서 잘 불려지지 않게된다.When the garlic pieces are dried for less than 6 hours, they are undried and become like a chewy jelly, and when they are dried for 14 hours or more, they are too hard to be dried so that they are not easily called in the subsequent soaking process.
마늘편을 6시간 ~ 14시간 건조하게되면 마늘편에서 수분이 증발 제거됨에 따라 마늘편이 적당한 경도를 갖게 된다.When the garlic pieces are dried for 6 to 14 hours, the moisture is evaporated and removed from the garlic pieces so that the garlic pieces have a moderate hardness.
본 발명의 오향마늘토핑은 마늘을 튀겨서 만드는 것이기 때문에 건조과정을 거치지 않고 생마늘을 튀기게되면 마늘에 포함되어 있는 수분때문에 튀겨진 마늘이 바삭하지 않게되어 식감을 저해하게 된다.
Since the five-flavored garlic topping of the present invention is made by frying garlic, the fresh garlic is fried without going through the drying process, so that the fried garlic is not crispy due to the moisture contained in the garlic, thereby inhibiting the texture.
건조과정을 거치면서 건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들어준 후 그 마늘알갱이를 물에 넣고 10분에서 2시간 동안 불려준다.During the drying process, the dried garlic pieces are crushed into 4 ~ 7mm in size to make garlic granules, and the garlic granules are put in water and soaked for 10 minutes to 2 hours.
마늘편의 파쇄는 절구에 넣고 찧거나 파쇄기에 넣고 파쇄하는데, 파쇄기에 넣고 파쇄할 때에는 마늘편이 너무 작은 입자로 분쇄되지 않도록 주의하여야 한다.The shredding of garlic pieces is put in mortar and steamed or put into shredders.
그리고, 건조된 파쇄된 마늘알갱이를 10분 이내로 불려주면 마늘알갱이의 경도가 너무 딱딱한 상태를 유지하기 때문에 튀겼을때 좋은 식감을 유지할 수 없게되고, 2시간 이상 불리게되면 마늘알갱이의 내부까지 수분이 침투하게되어 건조한 효과가 없어진다.If the dried crushed garlic grains are called within 10 minutes, the hardness of the garlic grains remains too hard to maintain a good texture when fried. The dry effect is lost.
건조된 마늘알갱이를 10분에서 2시간 동안 물에 불려주면 마늘알갱이의 표면이 물에 의해 불려지면서 물렁해지고, 마늘알갱이 내부는 건조된 상태를 유지하게 된다.When the dried garlic pellets are soaked in water for 10 minutes to 2 hours, the surface of the garlic kernels are soaked by water, and the inside of the garlic kernels remains dried.
마늘알갱이 불림과정이 완료되면 불려진 마늘알갱이를 채에 받쳐 물기가 제거되도록 한다.When the soaking process is complete, apply the soaked garlic kernels to the water to remove the water.
물기가 제거된 불려진 마늘알갱이는 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정을 수행한다.Dried soaked garlic kernels are put in oil heated to a temperature of 160 ℃ ~ 190 ℃ and fried for 1 ~ 5 minutes.
튀겨진 마늘알갱이는 마늘 특유의 향이 매우 약하게 남아있게되어 어린이들도 거부감없이 먹을 수 있게되고, 씹을 때 매우 바삭한 느낌을 느낄 수 있게된다.
Fried grains of garlic remain very fragile, so that even children can eat without refusal and feel very crisp when chewing.
한편, 튀김과정에서 튀겨진 마늘알갱이는 별도의 채반에 받쳐서 기름기가 제거되도록 하며, 기름이 제거된 튀겨진 마늘알갱이는 별도의 첨가물과 혼합하여 오향마늘토핑을 완성하게 된다.On the other hand, fried garlic kernels in the frying process is supported by a separate tray to remove the grease, and oil-dried fried garlic kernels are mixed with a separate additive to complete five-flavored garlic toppings.
제조되는 전체 오향마늘토핑을 100중량%로 가정할때, 튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하여 오향마늘토핑을 완성한다.Assuming 100% by weight of the total five flavored garlic toppings prepared, 95,9 to 93% by weight of fried garlic powder, 0.1 to 2% by weight of salt of salt, 1 to 2% by weight of bread flour, 1% by weight of black bean, 1% by weight of dried pepper, 1% by weight of green onion mixed to complete the five garlic garlic topping.
오향소금은 산초, 팔각, 회향, 정향, 계피로 이루어지는 오향분과 소금을 1:9의 비율로 혼합한 것으로서, 소금의 짠맛과 함께 다섯가지 향기가 은은하게 퍼지는 특징이 있다.Five-flavored salt of five flavors of salt, salt, cinnamon, cloves, cinnamon, and salt are mixed in a 1: 9 ratio.
빵가루를 튀겨진 마늘알갱이에 섞어줌에 따라 빵가루의 고소함을 첨가할 수 있게된다.Mixing bread crumbs with fried garlic kernels will add bread crumbs.
건고추는 말린고추를 얇게 썰어 혼합하게되는데, 건고추를 혼합함에 따라 매콤한맛을 첨가할 수 있게된다.Dried red pepper is thinly sliced and mixed with dried red pepper, and as the dried red pepper is mixed, the spicy taste can be added.
블랙빈은 검정콩을 발효시켜 말린것으로, 소비자가 씹을때 짭짤한 맛과 고소한맛을 동시에 제공하게 된다.Black bean is a fermented black bean that is dried and provides salty and savory taste when consumers chew.
생파는 잘게 썰어 혼합하는데, 생파의 향이 은은하게 베어들게되어 소비자의 식감을 자극하게 된다.Fresh green onions are chopped into small pieces and mixed with fresh green onions.
상기 설명과 같이 튀겨진 마늘알갱이에 오향소금, 빵가루, 블랙빈, 건고추, 생파를 혼합하면 마늘알갱이 사이사이에 첨가물이 섞이면서 첨가물이 갖는 특유의 맛과 향이 마늘에 베어들게되는 것이다.
As described above, if you mix five kinds of salt, bread flour, black bean, dried red pepper, green onions with fried garlic grains, the additives are mixed between the grains of garlic and the unique flavor and aroma of the additives are cut into garlic.
완성된 오향마늘토핑은 해산물, 돼지고기, 소고기, 양고기, 닭고기와 같은 다양한 고기 요리에 얹거나 섞어서 소비자에게 제공될 수 있고, 또한 볶음밥이나 볶음면에 토핑되어 색다른 식감을 제공할 수 있게된다.The finished five-flavored garlic toppings can be served to consumers by placing them on or mixing them with various meat dishes such as seafood, pork, beef, lamb, chicken, and toppings on fried rice or fried noodles to provide a different texture.
또한, 고기요리에 토핑된 본 발명의 오향마늘토핑은 고기요리에 첨가된 소스와 섞여서 또 다른 맛을 제공하게 된다.In addition, the five-flavored garlic topping of the present invention topping on the meat dish is mixed with the sauce added to the meat dish to provide another taste.
도 3은 마늘편을 촬영한 사진이고, 도 4 는 마늘편을 말린 건마늘편의 실시상태를 보인 사진이며, 도 5 는 마늘알갱이를 불린상태를 촬영한 사진이고, 도 6 은 마늘알갱이를 튀긴상태를 보인 사진이며, 도 7 은 본 발명의 오향마늘토핑이 완성된 상태를 촬영한 사진이다. Figure 3 is a picture of the garlic pieces, Figure 4 is a picture showing the actual state of dried garlic garlic dried pieces, Figure 5 is a picture taken a state called garlic granules, Figure 6 is a state fried garlic 7 is a photograph showing a five-point garlic topping of the present invention is completed.
Claims (2)
건조된 마늘편을 4~7mm의 크기로 파쇄하여 마늘알갱이로 만들고, 마늘알갱이를 물에 담궈 10분 ~ 2시간 동안 불리는 불림과정과;
물에 불려진 마늘알갱이를 채반에 받쳐서 물기를 제거한 후 160℃~190℃의 온도로 가열된 기름에 넣고 1분 ~ 5분 동안 튀겨내는 튀김과정과;
튀김과정에서 튀겨진 마늘알갱이 95,9 ~ 93중량%, 오향소금 0.1 ~ 2 중량%, 빵가루 1~2 중량%, 블랙빈 1중량%, 건고추 1중량%, 생파 1중량% 를 혼합하는 혼합과정; 으로 구성된 것을 특징으로 하는 오향마늘토핑 제조방법.
The garlic is finely chopped to a thickness of 1 ~ 5mm, and the dried garlic pieces are put into a dryer and dried for 6 to 14 hours at a temperature of 70 ℃ ~ 90 ℃;
Crushing the dried garlic pieces into 4-7 mm in size to make garlic granules, and soaking the garlic grains in water for 10 minutes to 2 hours;
A frying process in which the garlic grains soaked in water are supported on a tray to remove water, and then fried in a heated oil at a temperature of 160 ° C to 190 ° C and fried for 1 minute to 5 minutes;
Mixing process of mixing fried garlic powder 95,9 to 93% by weight, five to five salt salt, 1 to 2% by weight bread, 1% by weight black bean, 1% by weight dried pepper, 1% by weight green onion ; Five way garlic topping manufacturing method characterized in that consisting of.
Five-flavored garlic toppings prepared by the manufacturing method of claim 1.
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| KR20230050765A (en) * | 2021-10-08 | 2023-04-17 | 조선대학교산학협력단 | Method for manufacturing fried garlic and fried garlic manufactured thereby |
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| KR100311935B1 (en) | 1999-06-10 | 2001-10-12 | 리우, 틴인 | Method for continuously preparing frying seasonings |
| KR20040065712A (en) * | 2003-01-16 | 2004-07-23 | 조양래 | Manufacturing method of garlic confectionery |
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| KR100311935B1 (en) | 1999-06-10 | 2001-10-12 | 리우, 틴인 | Method for continuously preparing frying seasonings |
| KR20040065712A (en) * | 2003-01-16 | 2004-07-23 | 조양래 | Manufacturing method of garlic confectionery |
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| KR20230050765A (en) * | 2021-10-08 | 2023-04-17 | 조선대학교산학협력단 | Method for manufacturing fried garlic and fried garlic manufactured thereby |
| KR102784921B1 (en) | 2021-10-08 | 2025-03-21 | 농협경제지주 주식회사 | Method for manufacturing fried garlic and fried garlic manufactured thereby |
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