KR101465646B1 - Method for manufacturing laver-boogak using farming and aquatic products - Google Patents

Abstract

The present invention can take effective ingredients of agricultural and marine products such as eggplant, green tea, bean, mushroom, onion, garlic, parsley, pumpkin, sweet potato, potato, carrot, blueberry, seaweed, sea tangle, The present invention relates to a method of producing Kimbuchi using a processed agricultural and marine product, which can produce Kimbugae having excellent taste and good taste, ; b) applying the glue rice paste to the surface of the laver; c) spraying the glutinous rice paste applied on the glutinous rice paste; d) primary drying the roasted spore at 40-65 < 0 > C for 4-6 hours; e) cutting said primary dried laver; and f) secondary drying the cut saw at 55 to 65 ° C for 2 to 4 hours.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0002]

The present invention relates to a method for producing Kimbuchi using a processed agricultural and marine product and more particularly to a method for producing Kimbuchi using an agricultural and marine products such as eggplant, green tea, soybean, mushroom, onion, garlic, parsley, pumpkin, sweet potato, potato, carrot, blueberry, The present invention relates to a method for producing Kimbukgak using a processed agricultural and marine product, which can produce Kimbugae which can be ingested, can maintain the inherent flavor and taste of agricultural and marine products,

In general, Kim Buk-gak refers to Korea's side dish, which is made from glutinous rice spiced with seasoning, sprinkled with sesame seeds and red pepper powder, dried in the sun, and then fried in oil.

It is a good winter season with green pepper, sesame leaves. The incidence is not Japanese style and it does not clothe wheat flour and egg. When the sun was good in autumn, the incense burned one by one, dried with care, and then fried in oil and put on the guests or precious guests. When you put it in oil, it swells up white, and it is rich, crispy and accusing. It is similar to the dip angle, but the dip angle differs in that it does not apply the glutinous rice paste and fries. Here's how to make it.

First of all, it is clean to dry a kimchi in a sunny day and prepare it in the morning. If the day is bad, it does not dry well and it rests or it is injured. You should prepare the glutinous rice paste by keeping it clean. To pick glutinous rice paste, loosen the glutinous rice flour in water, stir it with a wooden spatula for a long time, and let it sticky and cool off a little. When making the glutinous rice paste, boil the glutinous rice dough which is made in the opposite flour in boiling water, and put it in the pan. In this case, boil the water in the opposite direction, making glutinous rice paste, salt, soy sauce, pepper and garlic. When seasoned glutinous rice paste is cooled down, it spreads and spreads the solo paste evenly, puts on one sheet, and puts on the grass again, and puts the laver again, and puts on the grass and dries it. When it becomes moderate, it turns over and dries more. After it has dried, it will break if it is cut, so it is better to dry thoroughly after finishing with scissors before drying. Sprinkle sesame seeds and red pepper powder on it and place it on a flat surface and dry in the sun.

When storing, keep it in a dry place. When you eat it, put it in the oil and bake it, and it is eaten, and it is fried in the boiling oil of 140 ~ Because it is thin, it is thin, so it should be layered in two or three layers. The incidence is not meat food, so it is a favorite meal in the temple.

It is easy to carry and can be stored for a relatively long period of time, and its simple taste and nutrition can be saved by simple heating.

On the other hand, a method of making a relief using the ginseng of Patent No. 10-0448647 and a method of making a relief using the green pepper of the registered patent No. 10-0448648, A method of making a landing angle by using a perilla seedlings produced by the method and a perilla seedlings of Patent No. 10-0448649 and a perilla seedlings produced by the method have been proposed.

The present invention can take effective ingredients of agricultural and marine products such as eggplant, green tea, bean, mushroom, onion, garlic, parsley, pumpkin, sweet potato, potato, carrot, blueberry, seaweed, sea tangle, The present invention is directed to a method for producing Kimbukgak using a processed agricultural and marine product, which can produce Kimbugae which is excellent in texture and excellent in texture such as being fried evenly over the whole.

According to an aspect of the present invention,

a) obtaining a glutinous rice paste by mixing glutinous rice porridge and agricultural / maricultural product;

b) applying the glue rice paste to the surface of the laver;

c) spraying the glutinous rice paste applied on the glutinous rice paste;

d) primary drying the roasted spore at 40-65 < 0 > C for 4-6 hours;

e) cutting said primary dried laver;

and f) secondary drying the cut stalks at 55 to 65 ° C for 2 to 4 hours. The present invention also provides a method of manufacturing a bamboo wedge using the processed agricultural and marine products.

In step (d), the roasted laver is dried in an enclosed space at 40 to 50 ° C for 100 to 150 minutes, then at 55 to 65 ° C for 100 to 150 minutes, and at 55 to 65 ° C Followed by drying for 50 to 70 minutes.

In step (f), it is preferable that the cut saw is dried in an enclosed space at 55 to 65 ° C for 100 to 150 minutes and then dried at 55 to 65 ° C in a moist state for 50 to 70 minutes.

The agricultural and fishery products may be obtained by crushing the agricultural and marine products after they are dried and pulverized, or grinding products obtained by roasting the agricultural and marine products and pulverizing them. Alternatively, the agricultural and fishery products may be crushed after the agricultural and marine products are grown, State.

And the step (e) may be performed by cutting the rods to a size of 25 to 35 mm x 25 to 35 mm.

The method of producing Kimbukgak using the processed agricultural and marine products of the present invention can be effectively used for agricultural and marine products such as eggplant, green tea, soybean, mushroom, onion, garlic, parsley, pumpkin, sweet potato, potato, carrot, blueberry, And can maintain the inherent flavor and taste of agricultural and marine products, and it can be fried evenly over the whole to produce Kimbuchi which is excellent in texture and excellent in texture.

1 is a photograph of Kimbuchi using a potato workpiece of Example 1,
Fig. 2 is a photograph of Kimbuchi using the wormwood product of Example 2,
3 is a photograph of Kimbuchi using a Cheongyang red pepper product of Example 3,
4 is a photograph of Kimbuchi using the soybean paste of Example 4,
5 is a photograph of Kimbuchi using black garlic of Example 5. Fig.

Hereinafter, a method for producing Kimbuchi using the agricultural and fishery product of the present invention will be described in detail.

The method of producing Kimbukgak using the processed agricultural and marine products of the present invention includes a step of obtaining a glutinous rice paste, a step of applying a glutinous rice paste, a step of spreading the rice, a primary drying step, a cutting step and a secondary drying step.

First, the step of obtaining glutinous rice paste is a step of obtaining a glutinous rice paste by mixing glutinous rice porridge and agricultural / maricultural product.

The production method of the above-mentioned glutinous rice is not limited to a wide range. For example, the glutinous rice flour is mixed with 2 to 4 times water by weight, and then the temperature is gradually raised to 100 ° C while stirring and stirring until cohesive force is generated.

The agricultural and marine products are processed products obtained by processing agricultural and marine products in a pulverized state, a mashed state, or a raw liquid state. Examples of the agricultural and marine products include vegetables such as eggplant, leaf, carrot, horseradish, garlic, parsley, parsley, pumpkin, sweet potato, potato, carrot and bean, fruit such as strawberries, grapes and blueberries, mushrooms, Tea leaves.

Specifically, in the case of branches, tea leaves, etc. of the agricultural and marine products, it may be dried at 40 to 45 ° C for 2 days or more, lyophilized and pulverized so as to retain the inherent color of the material and used as a processed agricultural product.

In case of beans, mushrooms, etc., roasted at 150 ~ 200 ℃ for 10 ~ 20 minutes to make up the unique taste and aroma of soybean and mushroom, and then pulverized and used as agricultural and marine products.

Onion, garlic, parsley, etc. can be used as a processed agricultural and marine product by grinding it with a blender or the like without being dried to utilize the fragrance and juice of the material.

Amber, sweet potatoes, potatoes, etc. can be used as processed agricultural and marine products by boiling in boiling water at 100 ~ 150 ℃ for 15 ~ 30 minutes to double the sweetness and to facilitate digestion.

In addition, carrots, blueberries, and the like can be used as agricultural and marine products in order to minimize nutrient destruction during processing and to maintain the inherent color and taste.

It is preferable that 100 parts by weight of the glutinous rice bran is mixed with 5 to 10 parts by weight of agricultural and fishery products. When the agricultural and processed fish products are mixed at less than 5 parts by weight, the color, flavor, and taste of agricultural and fishery products can not be effectively obtained. When they are mixed at more than 10 parts by weight, crisp and sour texture is deteriorated.

Next, the step of applying the glue rice paste is a step of applying the glue rice paste to the surface of the glue rice. At this time, after the glue rice paste is applied to the upper surface of the laver, the laver is folded in half so that the upper surface of the laver overlaps the inside, and then the glue rice paste is applied to one side or both sides of the laver again. It is a matter of course that the number of times of folding of the above can be folded one or more times according to the taste of the consumer.

In addition, the step of spraying the famous lotion is a step for spraying the glutinous rice paste applied to the glutinous rice paste applied to the glutinous rice paste to improve the taste and taste of the glutinous rice gruel. As the famous name, sesame, roasted sesame (perilla seed, sesame seed), crushed rice bran and the like can be used.

Next, the primary drying step is a step for semi-drying the glue rice so that the glue rice penetrates evenly into the inside of the kim so that it is effectively cut without breaking in the cutting step as a post-process, Gt; 65 C < / RTI > for 4 to 6 hours.

In particular, the roasted sprouts are dried in an enclosed space at 40 to 50 ° C for 100 to 150 minutes, then at 55 to 65 ° C for 100 to 150 minutes, at 55 to 65 ° C in a humidified state, Min. ≪ / RTI >

The dried kimchi is dried in an enclosed space at 40 to 50 DEG C for 100 to 150 minutes and then at 55 to 65 DEG C for 100 to 150 minutes so that the glue rice applied to the kimchi smoothly penetrates into the inside of the kimchi When boiled, the above steak is crispy and soggy evenly over the whole. Next, the dried laver is dried in a moist state at 55 to 65 ° C for 50 to 70 minutes. As a result, the laver is dried in a semi-dry state without being damp, so that the laver is not broken and scissors, There is an advantage that it is easily cut by the cutting tool. If the steam is too moist to be moistened, it is not easily cut. If the steam is dried too much, the steam may be broken at the time of cutting.

And the cutting step is a step of cutting the first dried laver. The cutting of the steaming can be performed by cutting tools such as scissors, knives, and the like. In particular, it is recommended that the kimchi be cut to a size of 25 to 35 mm x 25 to 35 mm so that anyone who is young and old can easily eat it by the mouth.

Next, the second drying step is a step for completely drying the cut laver while preventing the deformation of the laver during drying, and the laver is dried at 55 to 65 ° C for 2 to 4 hours.

In particular, in order to completely dry the cut stalactem while preventing the form from being deformed during drying, the cut stalks are dried in an enclosed space at 55 to 65 ° C for 100 to 150 minutes, For 50 to 70 minutes. By drying the cut throat in a sealed space at 55 to 65 ° C for 100 to 150 minutes, it is possible to prevent the cut throat from rapidly contracting and deforming. Then, the dried laver can be completely dried while minimizing the deformation of the laver by drying the laver at 55 to 65 ° C for 50 to 70 minutes in a moistened state.

Lastly, the second dried kimchi is fried in oil and deodorized to complete Kimbugae. By the first tea drying, the second glutinous rice paste is uniformly fried up to the inside of the roasted rice by the second drying and watering treatment in a state in which the glutinous rice paste is uniformly permeated from the surface of the roast into the inside thereof, There is a crisp advantage.

Hereinafter, the method for manufacturing Kimbuchi using the processed agricultural and marine products of the present invention will be described in detail with reference to Examples, but the scope of the present invention is not limited to the following Examples.

[Manufacture of agricultural and fishery products]

Manufacture of potato products

The potatoes were poured into water and then cooked at 100 to 120 ° C for about 20 minutes, followed by cooling at room temperature. Then, boiled potatoes were put into a mini mortar and crushed to obtain potatoes.

Wormwood work  Produce

Mugwort was lyophilized and ground with a grinder to produce wormwood workpieces.

Manufacture of Cheongyang red pepper products

After removing the seeds of red pepper paste, green pepper seeds were crushed with a blender until finely crushed to prepare a Cheongyang red pepper product.

Soybean products  Produce

The soybean meal was roasted at 150 to 200 ° C for 15 minutes and then pulverized with a grinder to prepare a soybean product.

Black garlic work  Produce

The lower part of the garlic was cut and placed in a thermostatic chamber at 70 ± 5 ° C for fermentation for 2 weeks. The resulting mixture was ground to a finer grinder with a blender to produce a black garlic workpiece.

[Produce glutinous rice porridge]

The washed glutinous rice and water were added in a weight ratio of 1: 5, boiled for 20 minutes with a fire, and boiled for about 2 hours to obtain glutinous rice porridge.

[Production of glutinous rice paste]

The potato, wormwood, chili pepper, soybean, and black garlic products were mixed at the weight ratio shown in Table 1 below and then heated at 100 ± 5 ° C for 5 minutes to obtain five kinds of glutinous rice flour.

Example 1 Example 2 Example 3 Example 4 Example 5 Glutinous rice 100 100 100 100 100 Potato work 5 - - - - Wormwood work - 5 - - - Cheongyang red pepper product - - 5 - - Soybean products - - - 5 - Black garlic work - - - - 5

[Glutinous rice paste application]

The above-mentioned glutinous rice paste was applied to the upper surface of each dried kimchi, and the kimchi was folded in half and then glutinous rice paste was applied on the upper surface. Then roasted sesame seeds were sprayed with roasted sesame seeds on the glutinous rice paste applied in the above manner.

[Drying and cutting step]

The above five kinds of roasted roasted sesame seeds were firstly dried. The primary drying was carried out at a temperature of 45 ± 5 ° C for 120 minutes, then dried at 60 ± 5 ° C for 120 minutes with the vents of the drying chamber closed and at a temperature of 45 ± 5 ° C And dried for 1 hour.

Then, the primary dried kimchi was cut into a size of 30 mm × 30 mm using scissors.

At this time, the primary dried laver was easily broken without breaking.

Next, the cut saw was secondly dried. The secondary drying was carried out at a temperature of 60 ± 5 ° C for 120 minutes while the ventilation openings of the drying chamber were closed, and then dried at a temperature of 60 ± 5 ° C for 1 hour in a state where the ventilation openings of the drying chamber were opened.

[Brewing]

The above-mentioned five kinds of secondary dried Kim were fried in cooking oil at 150 to 200 ° C and then deodorized to prepare Kimbuchi gauges of Examples 1 to 5.

A photograph of each manufactured Kimchi angle is shown in Figs. 1 to 5.

[Comparative Example 1]

A common Kimbuchi sold on the market was purchased and used as Comparative Example 1.

[Sensory Test]

Sensory evaluation was conducted on the Kimbugi of Examples 1 to 5 and Comparative Example 1. The sensory test was conducted on each panel of 15 adult males and females to evaluate the taste, texture, color, Good, 7: good, 5: moderate, 3: poor, 1: very poor). The results are shown in Table 2.

Example 1 Example 2 Example 3 Example 4 Example 5 Comparative Example 1 Agricultural and marine products potato Mugwort Cheongyang pepper Meso Black garlic - A sweet taste 8.3 8.1 8.2 8.3 8.1 7.2 Crunchy texture 8.5 8.3 8.4 8.6 8.3 7.0 color 8.4 8.1 8.2 8.6 8.5 7.2 Overall likelihood 8.4 8.2 8.3 8.5 8.3 7.3

As can be seen from the results of the sensory evaluation test shown in Table 1, the sensory evaluation of the taste of Examples 1 to 5 was 8.1 or more, which was very high as compared with Comparative Example 1. [

Particularly, in sensory evaluation of crunchy texture, Comparative Example 1 was evaluated to be 7.0, and Examples 1 to 5 were evaluated to be very high, i.e., 8.3 or more. This means that in the first drying step, It seems to be because it was evenly fried to the inside.

In the case of the sensory evaluation on the color, Examples 1 to 5, in which the inherent colors of the agricultural and marine products were produced, were evaluated to be higher than 8.1.

Claims (8)

a) obtaining a glutinous rice paste by mixing glutinous rice porridge and agricultural / maricultural product;
b) applying the glue rice paste to the surface of the laver;
c) spraying the glutinous rice paste applied on the glutinous rice paste;
d) primary drying the roasted spore at 40-65 < 0 > C for 4-6 hours;
e) cutting said primary dried laver;
f) secondary drying the cut saw at 55 to 65 ° C for 2 to 4 hours,
In step (d), the roasted laver is dried in an enclosed space at 40 to 50 ° C for 100 to 150 minutes, then at 55 to 65 ° C for 100 to 150 minutes, and at 55 to 65 ° C Followed by drying for 50 to 70 minutes,
Wherein the step (f) comprises drying the sliced laver in an enclosed space at 55 to 65 ° C for 100 to 150 minutes, and then drying at 55 to 65 ° C in a humidified state for 50 to 70 minutes. Process for the production of.
The method according to claim 1,
Wherein the agricultural and marine products are pulverized products obtained by drying and then milling agricultural and marine products.
The method according to claim 1,
Wherein the agricultural and marine products are pulverized products obtained by roasting and then grinding agricultural and marine products.
The method according to claim 1,
Wherein the agricultural and marine products are grown and mixed with agricultural and marine products.
The method according to claim 1,
Wherein the agricultural and marine products are made of a stock solution obtained by extracting agricultural and marine products.
The method according to claim 1,
Wherein the step (e) comprises cutting the roots to a size of 25 to 35 mm x 25 to 35 mm. delete delete

Images