KR101465999B1 - Laver-boogak and method for manufacturing it - Google Patents

Abstract

A method for producing Gimboogak (laver chips) according to the present invention can include: forming dough by mixing 5 to 10 parts by weight of pulverized oriental medicinal substances, 10 to 25 parts by weight of rice flour, and 70 to 80 parts by weight of water; forming Gimboogak by applying the formed dough to the top of laver; firstly drying the formed Gimboogak; steaming the firstly dried Gimboogak using a steamer; cutting the steamed Gimboogak into a certain size; and grilling the cut Gimboogak using an oven or frying the cut Gimboogak using oil. Thus, it is possible to provide a well-being food by retaining unique delicate flavor and crispy texture of Gimboogak and by adding effects and flavor of oriental medicinal substances.

Description

{Laver-boogak and method for manufacturing it}

The present invention relates to a method for producing Kimbuchi and Kimbuchi which is formed by applying a kneaded product formed by mixing crushed herbal materials, rice flour and water onto a top of kimchi, and then squeezing or frying.

The incidence is our traditional food. It is made of kimchi, mugwort, potato, sesame leaf, green pepper, etc.

Kim Bu-gak of this relief is made by sticking at least two roots to each other using glutinous rice paste, followed by drying and frying in oil. In recent years, Kim Buk - kyung has been increasing awareness of traditional foods and increasing awareness of health and taste, adding diverse functional materials to traditional foods as a means of enhancing product value.

On the other hand, when manufacturing Kimbukgak, the glutinous rice paste is made by glutinous rice flour in water for a long time to stir glutinous rice with a wooden spatula for a long time. 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 contrast, boiled water boils water in small quantities and makes glutinous rice paste. On the other hand, a method for producing Kimbukgak using a glutinous rice paste is disclosed in Korean Patent Publication No. 1996-0028843 and Korean Patent Laid-Open No. 2001-0010920.

However, Kimbuga using glutinous rice paste takes a long time to manufacture glutinous rice paste, and drying process is required when glutinous rice paste is applied to kimjap.

An embodiment of the present invention is to provide a method of manufacturing Kimbuchi and Kimbuchi which is formed by applying a kneaded mixture of crushed herbal materials, rice flour and water onto a top of a kimchi, steaming it using a steamer, and then performing a squeezing process or a frying process.

According to an aspect of the present invention, there is provided a method for manufacturing a kimbu, comprising: mixing 5 to 10 parts by weight of pulverized herbal medicine, 10 to 25 parts by weight of rice flour, and 70 to 80 parts by weight of water to form a batter; Applying the kneaded product to an upper part of the laver to form a Kimbug angle; Drying the formed Kimba angle first; A step of pouring the primary dried gypsum using a steamer; Cutting the steamed gimbal angle into a predetermined size; And performing a steamed process using an oven or an oil using the steamed gauze gauze.

In addition, the step of forming the brimstone angle may include: applying the kneaded material to an upper part of the first kimono; Laminating a second layer on the applied kneaded material; And applying the kneaded product to the upper portion of the second kim, wherein the kneading of the kneaded product and the lamination of the kim are repeatedly performed to form the Kim 's angle.

The step of performing the frying step may include a step of secondary drying the cut Kimba angle; And frying the secondary dried gypsum blanks using the oil.

In addition, the primary drying step may include drying the formed Kimchi angle at 40 to 50 DEG C for 100 to 150 minutes in an airtight space; Drying at 55 to 65 DEG C for 100 to 150 minutes; And drying in a moist state at 55 to 65 DEG C for 50 to 70 minutes.

In addition, the secondary drying step may include drying the cut saw blade at 55 to 65 DEG C in an airtight space for 100 to 150 minutes; And drying in a moist state at 55 to 65 DEG C for 50 to 70 minutes.

In addition, the pulverized herbal medicine may be any one of ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, and marine oil.

In addition, the pulverized medicinal materials and rice flour can have a size of 100 to 200 mesh.

Meanwhile, the Kimbugae according to an embodiment of the present invention includes Kim and the kneaded material applied on the top of the Kim, wherein the kneaded material comprises 5 to 10 parts by weight of pulverized medicinal herb, 10 to 25 parts by weight of rice flour, To 80 parts by weight. The Kimbu-angles can be finished by squeezing using a steamer and then performing a squeal process or a frying process.

In addition, the pulverized herbal medicine may be any one of ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, and marine oil.

The pulverized medicinal materials and the rice flour may have a size of 100 to 200 mesh.

According to one embodiment of the present invention, the Kimbugae is prepared by applying a kneaded mixture of crushed herbal medicine materials, rice flour and water to the upper part of the kimchi, steaming it using a steamer, and then completing it by a squeezing process or a frying process, Can be maintained.

In addition, by adding the pulverized medicinal materials to the kneaded product to produce Kimbukgak, the effect of the flavor and medicinal materials can be added to provide a well-being food.

In addition, in the Kimbug manufacturing method, the manufacturing time can be shortened by omitting the glue rice paste manufacturing process and the Kimbug can be manufactured by a simple manufacturing method.

FIG. 1 is a flowchart for explaining a method of manufacturing a Kimbug according to an embodiment of the present invention.
Figs. 2 (a) to 2 (d) are views showing a Kimbug angle according to the Kimbu angle manufacturing method of Fig. 1. Fig.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, configurations and operations of embodiments of the present invention will be described in detail with reference to the accompanying drawings.

It should be understood, however, that the invention is not intended to be limited to the particular forms disclosed, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

It is noted that the terms "comprises" or "having" in this application are intended to specify the presence of stated features, steps, operations, components, parts, or combinations thereof in one or more other features or acts, , Components, parts, or combinations thereof, as a matter of convenience, without departing from the spirit and scope of the invention. That is, throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

Also, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.

Hereinafter, a repeated description, a known function that may obscure the gist of the present invention, and a detailed description of the configuration will be omitted. Embodiments of the present invention are provided to more fully describe the present invention to those skilled in the art. Accordingly, the shapes and sizes of the elements in the drawings and the like can be exaggerated for clarity.

FIG. 1 is a flowchart for explaining a method of manufacturing a Kimbug according to an embodiment of the present invention. The description will be made with reference to Fig. Figs. 2 (a) to 2 (d) are views showing a Kimbug angle according to the Kimbu angle manufacturing method of Fig. 1. Fig.

1 and 2, a rice bran 20 may be formed by mixing 5 to 10 parts by weight of pulverized medicinal materials, 10 to 25 parts by weight of rice flour, and 70 to 80 parts by weight of water, .

Here, the pulverized herbal medicine materials may be ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, corn oil, and the like. At this time, one herbal medicine may be used, and at least one herbal medicine may be mixed and used. The medicinal herb may be used after being lyophilized and pulverized into a powder form using a pulverizer or the like. At this time, the size of the pulverized medicinal materials may be the same size as the size of the rice flour so as to be well mixed with water.

In addition, the rice flour may be a dry rice flour, and the rice flour may be pulverized to a size of 100 to 200 mesh. At this time, if the size of the rice flour is less than 100 mesh, it may not be mixed well with water, and if more than 200 mesh, starch may be damaged. Accordingly, the size of the rice flour may preferably be 100 to 200 mesh.

Next, as shown in FIG. 2 (a), the formed dough 20 is applied to the top of the roughened surface 10 to form the Kimbug 100 (120). On the other hand, as shown in Fig. 2 (c), it may be formed as a Gauzhou angle 100 having a plurality of layers. Specifically, as shown in FIG. 2 (b), the kneaded product 20 is applied to the upper part of the first kim 10, the second kim 10 'is laminated on the applied kneaded product 20, The kneaded product 20 can be applied to the upper part of the second kim 10 '.

In other words, the step of forming the layer of the bamboo 100, that is, the application of the bamboo paste and the step of laminating the bamboo is repeated, thereby forming the thickness of the bamboo 100. [ At this time, when the kneading water application and the laminating process are carried out less than 3 times, the thickness of the Kimbuchi 100 is too thin to be crushed well, and when the process is performed more than 5 times, the thickness of Kimbuchi 100 is thick It may not give texture. Accordingly, it is preferable that the dough water application and the laminating process are performed three to five times.

Next, the Kimbu angle 100 having a plurality of layers formed thereon can be primarily dried (130). Specifically, the first drying step includes drying the Kimbuchi 100 formed in step 120 at 40 to 50 DEG C for 100 to 150 minutes in a closed space, drying at 55 to 65 DEG C for 100 to 150 minutes, Lt; RTI ID = 0.0 > 55 C < / RTI > to < RTI ID = 0.0 > 65 C < / RTI >

Next, the primary dried Kimbak Angle 100 can be steamed using a steamer (not shown) (140).

On the other hand, in steps 130 and 140, the kneaded product 20 is uniformly impregnated into the inside of the kim 10, and the mixed herbal medicine is well adhered to the kim, and the flavor of the herbal medicine can be well spread. In addition, it becomes semi-dry, which is not damp, so that it can be cut at a certain size without breaking when it is cut.

Next, the Kimbu angle 100, which is steamed by using a steamer, can be cut to a predetermined size using a cutting tool such as a scissors, a knife, and a cutter (150). At this time, the size to be cut may be 25 to 35 mm x 25 to 35 mm.

On the other hand, the Kimbuchi 100 cut to a predetermined size can be completed by the Kimbuchi 200 as shown in FIG. 2 (d) through a squeal process or a frying process.

During the gargling process 160, the kimbu can be selectively baked at 180 to 250 ° C for 5 to 15 seconds using an oven without applying or applying the edible oil. On the other hand, the application of the edible oil may be carried out between steps 140 and 150.

Meanwhile, during the frying process, the cut bamboo oil 100 may be secondarily dried 170 and then fried at 150-200 ° C using oil. Here, the secondary drying process may be performed in an airtight space at 55 to 65 ° C for 100 to 150 minutes, and then dried at 55 to 65 ° C for 50 to 70 minutes under a humidified condition. Here, by performing the secondary drying, it is possible to prevent the broken angle of gyration from rapidly shrinking and deforming the shape.

Next, the Kimbug angle 200 as shown in Fig. 2 (d) can be completed by performing the water bath treatment. Accordingly, it is possible to provide a Kimbukgang 200 which maintains a crispy texture and original taste, and has a flavor and effect of herbal medicine.

Hereinafter, the method for producing Kimbu-angles of the present invention can be described as follows by way of examples. The scope of the present invention is not limited to the following examples.

[Manufacture of medicinal herbs]

The lyophilized medicinal materials (ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, corn oil) were crushed to a size of 140 mesh using a pulverizer.

[Manufacture of rice flour]

The dry rice flour was pulverized to a size of 140 mesh using a pulverizer.

[Preparation of Dough Water]

5 parts by weight of the pulverized medicinal herb, 15 parts by weight of rice flour and 80 parts by weight of water are mixed to prepare a kneaded product. Here, ginseng, jujube, omija, and bokbunja were mixed with the pulverized herbal medicines in the weight ratios shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 water 80 80 80 80 Rice flour 15 15 15 15 Ground ginseng 5 - - - Crushed jujube - 5 - - Crushed omija - - 5 - Crushed bramble - - - 5

[Dough water application]

The four kneaded products can be applied to the upper surface of each dried laver. At this time, the Kimbuchi formation process was performed three times. That is, on the top of the first kimchi, the first application of the kneaded product, the second kimchi laminate, the second application of the kneaded product on the second kimchi, the third kimchi laminate and the third kimchi baked on the third kimchi were formed .

[Steaming and cutting with primary drying and steamer]

Four kinds of Kimbu angles formed by using each of the four kneaded products were first dried and then steamed using a steamer. At this time, the primary drying was carried out at 45 ° C for 120 minutes in a closed state of the drying chamber, at 120 ° C for 120 minutes, and dried at 45 ° C for 1 hour in a state where the ventilation openings of the drying chamber were opened . Also, the steam was steamed using a steamer. In addition, it was cut into a size of 25 mm x 25 mm using a cutting tool.

At this time, the Kimbuchi steamed by using the primary drying and steamer was easily cut without occurrence of swelling.

[Gruing process]

The cut steaming was baked at 230 캜 for 10 seconds using an oven to prepare the Kimbuchi angles of Examples 1 to 4.

[Frying process]

After the second drying, the oil was bubbled at 150 to 200 DEG C to prepare the Kimbuchi crystals of Examples 1 to 4. [ The secondary drying was carried out at 60 ° C for 120 minutes in a closed state of the drying chamber, followed by drying at 60 ° C for 60 minutes with the ventilation openings of the drying chamber being opened.

[Comparative Example]

As a comparative example, the general Kimchi angle using glutinous rice paste was used.

[Sensory Test]

The sensory evaluation was carried out on the Kimbuga in Examples 1 to 4 and the comparative example according to the sour processing and the frying process. The evaluation was made using the point scoring method (9: very good, 7: good, 5: moderate, 3: poor, 1: very poor) and the results are shown in Table 2 below.

Grueling process
Frying process
Comparative Example
Example 1
Example 2
Example 3
Example 4
Example 1
Example 2
Example 3
Example 4
A sweet taste
8.4
8.6
8.3
8.3
8.3
8.4
8.5
8.4
5.3
Crispy texture
8.4
8.5
8.4
8.4
8.5
8.6
8.4
8.5
5.1
color

8.4
8.4
8.3
8.3
8.4
8.3
8.2
8.2
5.1
all
Likelihood
8.4
8.5
8.3
8.3
8.4
8.5
8.3
8.3
5.2

As can be seen from the results of the sensory evaluation test shown in Table 2, Examples 1 to 4 according to the sour processing and the frying process had a total value of 8.1 or more, which was very high as compared with Comparative Example.

In particular, a sensory evaluation of a taste and a crunchy mouthfeel resulted in a value of 8.3 or more, which was very high compared with the value 5.1 of the comparative example. In the first drying process and the steaming process using the steamer, the kneaded water penetrates evenly to the inside of the kimchi and uniformly squeezed into the surface and the inside of the kimchi, thereby improving the taste and crispy texture.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It will be understood. The embodiments described above are therefore to be considered in all respects as illustrative and not restrictive.

100, 200: Kim Buk 10, 10 ': Kim
20: Dough water

Claims (10)

5 to 10 parts by weight of pulverized herbal medicine, 10 to 25 parts by weight of rice flour, and 70 to 80 parts by weight of water to form a kneaded product;
Applying the kneaded product to an upper part of the laver to form a Kimbug angle;
Drying the formed Kimba angle first;
A step of pouring the primary dried gypsum using a steamer;
Cutting the steamed gauze angle to a predetermined size; And
And a step of performing a squeezing process using an oven or a frying process using oil in the cut Kimba angle. The method according to claim 1,
The step of forming the angle-
Applying the kneaded product to an upper portion of a first kimchi;
Laminating a second layer on the applied kneaded material; And
Applying a paste to the top of the second kim,
Wherein the kneading water application and the laminating are repeatedly performed to form the Kimbu angle. The method according to claim 1,
The step of performing the frying process includes:
Second drying the cut Kimba angle; And
And frying the second dried gypsum blanks using the oil. The method according to claim 1,
Wherein the primary drying step comprises:
Drying the formed Kimba angle at 40 to 50 DEG C for 100 to 150 minutes in an airtight space;
Drying at 55 to 65 DEG C for 100 to 150 minutes; And
And drying at 55 to 65 ° C for 50 to 70 minutes in a moist state. The method of claim 3,
Wherein the secondary drying step comprises:
Drying the cut stalks in an enclosed space at 55 to 65 DEG C for 100 to 150 minutes; And
And drying at 55 to 65 ° C for 50 to 70 minutes in a moist state. The method according to claim 1,
Wherein the pulverized medicinal herb is any one of ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, and marine oil. The method according to claim 6,
Wherein the pulverized herbal medicine and the rice flour have a size of 100 to 200 mesh. In Kim,
And a kneaded product applied to the top of the laver,
The kneaded product is formed by mixing 5 to 10 parts by weight of pulverized medicinal herbs, 10 to 25 parts by weight of rice flour, and 70 to 80 parts by weight of water, and the Kimbuchi is steamed using a steamer, Kim Bugak, which is characterized by. 9. The method of claim 8,
Wherein the pulverized herbal medicine material is any one of ginseng, jujube, gugija, omija, bokbunja, dermis, liquorice, and marine oil. 10. The method of claim 9,
Wherein the pulverized herbal medicine and the rice flour have a size of 100 to 200 mesh.

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