KR101610723B1 - Method for preparing dried laver-bugak - Google Patents

Abstract

More particularly, the present invention relates to a method for producing Kimbugae characterized in that a glutinous rice paste obtained by naturally fermenting glutinous rice is applied to one side of a kimchi and fried in fresh sesame oil. The Kimbuchi produced according to the present invention has little odor of oil and does not feel, and it can improve the texture and lower the fat content remaining after frying to lower the blood triglyceride and cholesterol.

Description

[0001] The present invention relates to a method for preparing dried laver-bugak,

More particularly, the present invention relates to a method for producing Kimbuchi, which comprises applying a glutinous glutinous rice paste obtained by naturally fermenting glutinous rice, followed by frying the raw sesame oil.

The incidence is our traditional food that appeared in the 1700 's farm "Increasing Forest Economy". We use vegetables and seaweeds to dry starch paste in the season and store it, and it can be eaten as a fried food when it is needed. Incense is the only fried food in Korea except for confectionery, which has been used as a side dish, a snack, and a snack. There are seaweeds such as seaweeds, seaweeds, seaweeds, and green peppers that can be easily found by season, and camellia leaves, sesame seeds, chrysanthemum leaves and persimmon leaves, which are widely used in temples.

As a part of the Korean diet food, it is an important food source to supply the fat, as it is made into edible material by frying it in oil after drying raw seaweed and seaweed, which are difficult to eat as a raw material. It has meaning. In addition, these inclines are healthy fried dishes because they use natural dietary fiber and plants containing vitamins, minerals and various physiologically active substances.

Foods such as fries and snacks are high in fat content and cause a health problem due to hyperlipidemia when they are consumed continuously. However, fried dishes are very difficult to refuse because of their unique flavor, texture, and flavor. Therefore, research has been conducted on ways to improve the recipes and reduce the amount of fat absorption even if they eat fried food.

The frying clothes are used for the purpose of enhancing the appearance and the volume of frying dishes, and when such frying clothes are applied, the content of fats in the frying dishes is lowered. The frying clothes are made by mixing water and seasoning in starch powder such as rice and wheat. The amount of oil absorption varies depending on the kind of grain used. If the ratio of amino acids in the amino acid composition of grain is high, the emulsifying ability is increased, . It is reported that fried rice dough dressing has lower oil absorption than fried dough. In addition, when cereal is fermented such as roasted glutinous rice, low molecular weight saccharides are produced by the action of enzymes such as amylase, and it is known that these substances increase the membrane forming ability and suppress the absorption of fat during frying.

As for the tempura clothing, rice is made mainly with glutinous rice and dried by sticking it to the main ingredients, and the paste is smeared with wheat flour or glutinous rice powder and dried by the main ingredients.

On the other hand, Korea has traditionally used only sesame oil and perilla oil as vegetable oil because it does not have diverse resources. Sesame oil has been recognized as a good oil for health because it contains a large amount of lignan compounds such as tocopherol, sesamol, sesamin, and sesamolin, which have antioxidant action as well as a pleasant flavor. However, the sesame oil which is traditionally squeezed by roasted sesame has a lower frying point (170 ± 0.5 ° C) than that of normal frying temperature (180 ° C), which is uncomfortable because it breaks the eyes due to acrolein produced by decomposition of oil during frying. Is very limited.

Korean Patent Publication No. 10-1995-0013409 Korean Patent Publication No. 10-2004-0067182

In order to solve the problems of the prior art as described above, the inventors of the present invention have been studying a method for improving the commerciality of Kimbugae through improvement of oxidation stability and texture, and in the process of manufacturing Kimbugae using a conventional glutinous rice cutting method and raw sesame oil The present invention has been accomplished by standardizing the compounding ratio of ingredients and the manufacturing method, and nutritionally proving the blood lipid lowering function of Kimbukgye thus prepared.

Accordingly, it is an object of the present invention to provide a method for producing Kimbuchi which can not feel the smell of oil and does not feel fatigue, improves the texture, and lowers the fat content remaining after frying to lower blood triglyceride and cholesterol.

In order to accomplish the above object, the present invention provides a method for producing Kimbugae characterized in that a glutinous rice paste obtained by naturally fermenting glutinous rice is applied on one side of the kimchi and fried in fresh sesame oil.

Specifically, the present invention provides a method for producing glutinous rice, comprising the steps of: (S1) preparing a glutinous rice paste obtained by soaking glutinous rice, naturally fermenting and pulverizing the glutinous rice flour; (S2) evenly spreading the glutinous rice paste on one side of the roast; (S3) drying until the water content contained in the sticks adhered to each other becomes 5 to 15%; And (S4) frying the roots attached to each other for 4 to 8 seconds at raw sesame oil at 175 to 190 ° C.

In step (S2), the step of imparting color to the Kimbuchi may be further performed before the application of the glutinous rice paste in which the Kimbasia is cut.

In addition, the present invention provides a Kimbukgak which is prepared by the above-mentioned method and has a neutral lipid and cholesterol lowering effect in blood.

The Kimbuchi produced according to the present invention can produce a Kimbug with improved oiliness and smell due to little oil odor by standardizing the compounding ratio and the manufacturing method. In addition, the Kimbuchi of the present invention has an advantage in terms of nutrition because it can lower the fat content remaining after frying to lower blood triglyceride and cholesterol.

1 is a graph showing the results of measurement of CDA values according to heating times of fresh sesame oil and soybean oil used in an embodiment of the present invention. In Fig. 1, red is the result of raw sesame oil, and green is the result of soybean oil.
FIG. 2 is a graph showing the fatty acid synthase, cholesterol biosynthesis enzyme and the expression level of the transcription factor in the mouse group consumed in the Kimbuchi prepared in Example 1 and Comparative Example 1 of the present invention. FIG. 2A shows the fatty acid synthase, 2C shows the cholesterol biosynthesis enzyme, and 2B and 2D show the expression level of the transcription factor.
FIG. 3 is a scanning electron microscope (SEM) image of the surface structure of raw glutinous rice, 7 days of glutinous rice, and 14 days of glutinous rice. 3 shows the result of observation with a scanning electron microscope at a magnification of 350 times, and the right side shows a result of observation at a magnification of 1,500 times, where A is rice glutinous rice, B is glutinous rice rice cut for 7 days, to be.
FIG. 4 is a graph showing the surface structure of the fried rice bran by applying the glutinous rice paste to the glutinous rice using the glutinous rice, the glutinous rice cut for 7 days, and the glutinous rice glutinous for 14 days. 4 shows the result of observation at a magnification of 25 times by a scanning electron microscope and the right side shows a result of observation at a magnification of 50 times, where A is rice glutinous rice, B is glutinous rice rice cut for 7 days and C is rice rice to be.

Hereinafter, the present invention will be described in detail.

According to the present invention, Kimbugae can be prepared by applying glutinous glutinous rice obtained by natural fermentation of glutinous rice and then frying the green sesame oil.

First, glutinous rice is soaked and naturally fermented to produce glutinous rice flour.

Glutinous rice is mixed with water at a weight ratio of 1: 2 and water-immersed for 5 to 10 days at a temperature of 20 to 23 ° C and a humidity of 38 to 43%.

Glutinous rice is removed during the fermentation process and transformed into a fine structure of small polygons.

On the other hand, water immersion is a process of immersing glutinous rice into water. In order to obtain texture and fine structure of Kimbuga, immersion for 5 to 10 days is required for a long time, and the process is similar to fermentation by microbial action during soaking. The glutinous glutinous rice powder may increase the activity of α-amylase which is the starch hydrolyzing enzyme during the soaking time, and the starch may be damaged due to the acidic pH change caused by the microorganisms during the soaking process, resulting in a fine structure and increase the swelling. In addition, the microstructure of the fermented glutinous rice fermented during the above period has a high porosity, thereby enhancing the swelling and chewiness of the wheat flour and promoting the film formation of the frying pan, thereby suppressing the absorption of fat. .

After the natural fermentation, the glutinous rice is washed several times and then the water is removed for 30 to 60 minutes.

After that, glutinous rice is crushed using a grinder to produce glutinous rice flour.

In this case, the pulverization may be performed using a conventional pulverizer. Specifically, the pulverization may be carried out by using a stone roller (Pungjin Food Machinery, Korea) so that the particle size of the glutinous rice powder is about 10-20 mesh It is good to do.

Then, glutinous rice paste prepared by using the above prepared glutinous rice flour is prepared.

The glutinous glutinous rice paste can be prepared by mixing and heating the glutinous rice flour at a weight ratio of 1: 6.

It is preferable to perform stirring at a speed of 20 to 40 rpm in order to prevent partial clotting or pressing on the floor during the manufacturing process of the glutinous rice paste during the heating. At this time, the stirring may be performed by stirring using a wooden spatula or the like.

If the bubbles start to rise after 3 to 5 minutes, the heating is carried out by stirring the mixture in a high-temperature heater, and heating the mixture for about 15 to 17 minutes by reducing the intensity of the bubbles by about 1/3 to 1 / It is good to do.

The glutinous glutinous rice paste obtained by heating as described above is preferably prepared so as to have a viscosity such that it is lifted up with a spatula and slowly flowed down.

Then, the prepared glutinous rice paste is applied on one side of the laver.

The two roots of Kim can be attached to each other to form a Kimbu angle, and the roasted glutinous rice paste is evenly applied to the front, back and middle surfaces of two pieces of the rods attached to each other.

At this time, it is preferable that the above-mentioned glutinous rice paste is applied uniformly so that the glutinous rice paste which is reduced to 2.5 ~ 3.0 wt% is 97.0 ~ 97.5 wt%. That is, according to the present invention, the amount of glutinous rice paste applied to the glutinous rice paste can be uniformly maintained during the production of the glutinous rice gruel, so that crisp texture and texture can be uniformly maintained, and a proper amount of glutinous rice paste can be applied, Therefore, it is possible to minimize the absorption of oil by minimizing the absorption of oil after frying. Therefore, it is possible to lower the blood triglyceride and cholesterol levels by lowering the fat content remaining in Kimbuchi after frying.

Two pieces of glutinous rice paste coated with glutinous rice paste as described above are adhered to each other and formed into a single piece, and then dried so that the moisture content of the glutinous rice is 5 to 15%.

The drying may be performed in a natural state at a temperature ranging from 15 to 25 ° C, or may be performed using a food drier. In this case, when a food drier is used, it is more preferable to use a hot air drier.

Then, the above-mentioned dried seaweed is fried at a temperature of 175 to 190 ° C for 4 to 8 seconds using fresh sesame oil.

Generally, the sesame oil used in the production of Kimbugae is sesame oil squeezed by roasted sesame seeds. Because of the low fuming point, frying oil causes decomposition of acrolein to produce acrolein, which causes discomfort in the eyes. In the present invention, it is possible to solve the above-described problems by using raw sesame oil with unroasted sesame pressed in the production of Kimbuchi.

The raw sesame oil has a higher fuming point than sesame oil extracted from roasted sesame and is suitable as frying oil and has high acid resistance due to a large amount of lignan compounds (sesamin, sesamol, sesamolin, etc.) It is very high and is not destroyed during frying, so it remains in Kimbug after frying and inhibits the expression of cholesterol synthesizing enzyme and lowers blood cholesterol concentration.

That is, according to the present invention, as described above, the kimbu-gak according to the present invention can be manufactured by using the glued glutinous rice paste and raw sesame oil, as compared with the kimbu gaku using the conventional soybean oil, the blood triglyceride content is 20-30%, the total cholesterol is 15-20% Is reduced by 18 ~ 25%.

The Kimbuchi of the present invention thus prepared may be further coated with a sugar solution such as syrup or sorbitol to impart sweetness according to the preference and to prevent oxidation of the fat.

Hereinafter, the present invention will be described in more detail with reference to examples. These embodiments are for purposes of illustration only and are not intended to limit the scope of protection of the present invention.

The glutinous rice used in Kimbuga manufacturing was purchased from Hansalim (2012 production, organic, Seoul, Korea), and Kim was supplied from Hwasung, Korea as kimbab for kimbap. The sesame was squeezed without roasting) was supplied from Eumsung, Korea. In addition, flour (CJ CheilJedang, Korea) and soybean oil (CJ CheilJedang, Korea) used for flour paste Kimbugak were purchased at large discount stores.

Example 1

(6 to 8 kg of glutinous rice and 12 to 16 kg of water at a ratio of 1: 2, W / W) were placed in 40 to 45 liters of a confectioner for 7 days at a room temperature of 20 to 23 ° C and a humidity of 38 to 43% Naturally fermented. After the natural fermentation, the glutinous rice was washed 5 times and the water was drained for 30 to 60 minutes. Then, the glutinous rice was crushed with a stone roller to obtain 10 to 20 mesh sacky glutinous rice flour.

The above-prepared glutinous rice flour and water were mixed at a weight ratio of 1: 6, and then heated at a speed of 20 to 40 rpm using a wooden spatula to prepare glutinous rice paste. At this time, the glutinous glutinous rice paste is firstly heated in a heat boiler, and after 3 to 5 minutes, if the bubble starts to rise, the heat is reduced to 1/3 to 1/2 times that of the first heat and then heated for 15 to 17 minutes It was boiled and boiled to a slow flow rate.

The glutinous glutinous rice paste prepared above was spread evenly on the front and back sides of two pieces of kimchi, and two pieces of the kimchi were attached to each other. At this time, it was applied so as to be 97.0 to 97.5% by weight of a glutinous rice paste which was sliced to 2.5 to 3.0% by weight. Then, the roasted glutinous rice paste was naturally dried at a temperature of 15 to 25 ° C. so that the moisture content of the dried cloth was 5 to 15%. Then, the dried Kim was fried in raw sesame oil at 175 ~ 190 ℃ for 4 ~ 8 seconds.

Example 2

The same procedure as in Example 1 was carried out except that the glutinous rice powder obtained in Example 1 was naturally fermented for 14 days.

Comparative Example 1

The wheat flour and water were mixed at a weight ratio of 1:12 and heated with stirring at a speed of 20 to 40 rpm to prepare wheat flour. At this time, wheat flour starts from Senbul at first and if bubbles start to rise after 3 ~ 5 minutes, reduce to 1/3 ~ 1/2 times more than the fire intensity at the first heating, then heat for 7 ~ 5 minutes and lift with a spatula and slowly flow I prepared to boil it until it came down.

The wheat flour was spread evenly on the front and back sides of two pieces of kimchi and two pieces of the kimchi were attached to each other. At this time, it was applied to 2.5-3.0 wt% of Kim to 97.0-97.5 wt% of wheat flour. Then, the wheat flour paste was naturally dried at a temperature of 15 to 25 ° C. so that the water content in the drying band was 5 to 15%. Then, the dried Kim was fried in 180 ~ 200 ℃ soybean oil for 4 ~ 8 seconds.

Experimental Example 1. Measurement of oxidative stability of raw sesame oil

In order to measure the oxidative stability of the raw sesame oil used in Example 1 of the present invention, CDA (conjugated dienoic acid) value of frying oil was measured according to the firing point, chromaticity, and heating time during heating of raw sesame oil, Is shown in Fig.

As a result, the firing point of the raw sesame oil used in Example 1 was 195.00 ± 7.07 ° C, which was higher than the normal frying temperature. (L), red (a) and yellow (b) values were measured as an index indicating the chromaticity of the chromaticity. The L value was -16.0 ± 0.0, the a value was 0.0 ± 0.0 and the b value was 0.0 ± 0.0 (L value: 5.2 ± 0.04, a value: -1.4 ± 0.00, b value: 0.4 ± 0.09) than that of the conventional roasted sesame. From these results, it can be seen that when bamboo kimchi is fried with raw sesame oil, the color of Kimbuga can be maximized and the fries can be cleaned. The lignan compound and tocopherol, which are antioxidants in raw sesame oil, were 9867.64 ± 196.24㎎ / ㎏ and 1446.5 ± 97.8㎎ / ㎏, respectively, and the lignans (<3,000㎎ / ㎏) contained in the sesame oil squeezed from the roasted sesame seeds Compared to tocopherol (<600 mg / kg). In addition, as shown in FIG. 1, it was confirmed that the raw sesame oil used in Example 1 of the present invention exhibited higher heat oxidation stability than soybean oil used in Comparative Example 1 when heated to 150 ° C.

In addition, CDA (conjugated dienoic acid) and p -anisidine value (AV) of Kimbuchi produced using raw sesame oil in Example 1 and Kimbuchi using soybean oil in Comparative Example 1 were measured, Table 1 shows the results.

division CDA (%) p -AV Example 1 Comparative Example 1 Example 1 Comparative Example 1 Kim Bo-gyung 20.93 + 0.67 ^* 26.47 ± 0.20 8.80 + - 0.24 ^* 17.05 + 0.36 Fried oil Fry before 16.53 + - 0.59 17.31 + - 0.13 4.16 ± 0.0 11.00 ± 0.23 After frying 23.90 ± 0.09 27.74 + - 0.45 20.71 ± 0.59 32.41 + - 0.23 [Note] *: p <0.001

As shown in the above Table 1, it was found that the use of raw sesame oil in Example 1 was significantly lower in the oxidation oxidation (p < 0.05) than in the case of producing Kimbuchi.

Experimental Example 2: Improvement of blood lipids in Kimbugae

The plasma lipid lowering and related mechanism of Kimbukgak prepared in Example 1 was confirmed through animal experiments. As a control, Kimbuchi was prepared using wheat flour and soybean oil in Comparative Example 1.

(1) Experimental animals

LDL receptor knockout (LDLr ^{- / -} ) mice, a wild type and transformed hypercholesterolemia model, were purchased from Jackson laboratory (Bar Harbor, Maine, USA) and used in the experiments.

The experimental animals were adapted to the laboratory environment for one week, and then divided into four groups: a control group, a mutant mouse control group, a Kimbugak intake group of Example 1, and a Kimbugak ingestion group of Comparative Example 1, respectively. Each experimental group had 6 animals each.

(2) Dietary supplements and breeding

The diet used in the experiment was based on an atherogenic diet (AD). For the animal experiment, the Kimbuchi ginseng prepared in Example 1 and Comparative Example 1 was added to 20% of the weight of the arteriosclerosis inducing diet as shown in Table 2 below, and the diet was prepared at intervals of one week.

Configuration Experimental diet (%) Control group Kim Buk-kap ing group Casein 22.3 178 L-cystine 0.3 0.3 Corn starch 23.6 18.9 Maltodextrin 7.9 6.0 Sucrose 13.7 11.0 cellulose 5.6 4.5 Soybean oil 2.8 2.2 Cocoa butter 173 13.8 Mineral Mix ^a 3.9 3.41 Vitamin mix ^b 1.1 0.9 Tartaric acid choline 0.3 0.0 cholesterol 1.2 12 Kim Bo-gyung - 20.0 [Note] a: AIN-76A mineral mix (# 200000 Dyets Inc., Pennsylvania, USA)
b: AIN-76A vitamin mix (# 30050 Dyets Inc., Pennsylvania, USA)

The animals were kept at room temperature 23 ± 1 ℃ and relative humidity 55 ± 5%. The diets were fed a limited diet to eliminate the differences in dietary intake. Dietary intake of 3.1g per day for the first two weeks and 3.3g per day for the remaining eight weeks were given at regular intervals. After 10 weeks, the mice were fasted for 12 hours and intraperitoneally injected with a mixture of zoletil (30 mg / kg bw, Virbac Laboratories, Carros, France) and xylazine (10 mg / kg bw, Bayer Korea, Seoul, After the anesthesia, the abdomen was incised and blood was collected from the inferior vein and heart. Blood was collected in a heparin tube and centrifuged at 3,000 rpm for 20 minutes at 4 ° C. The obtained plasma was stored at -80 ° C. Blood was collected and perfused with PBS to remove blood in the organs. The liver, kidneys, spleen, testis, and brain were removed, and the water was removed with a filter paper and then weighed. The organs were stored at -80 ° C and used in experiments.

(3) Measurement of blood lipid concentration

(AM202-K, ASAN PHARMACEUTICAL, Seoul, Korea) and high density lipoprotein (AM203-K, ASAN PHARMACEUTICAL, Seoul, Korea) concentrations were measured using a kit Respectively. The low density lipoprotein cholesterol concentration was calculated based on the Friedwald formula of the following equation (1), and the results are shown in Table 3 below.

[Equation 1]

division The Kimbugi intake group of Example 1 In the case of the Kimbuk-ing group of Comparative Example 1 TG 86.88 ± 18.78 ^* 116.61 ± 18.09 TC 868.61 + - 48.31 ^* 1065.51 + - 117.98 LDL-C 796.60 ± 46.41 ^* 999.82 + - 119.78 HDL-C 52.64 + - 2.70 43.97 + - 8.68 [Note] *: p <0.001

As shown in Table 3, the concentrations of blood triglyceride, total cholesterol, and LDL-C in the group ingesting Kimbuchi prepared in Example 1 of the present invention were 25.5% , 18.48%, and 20.33%, respectively (p <0.05).

(4) Measurement of expression of fatty acid synthase, cholesterol biosynthesis enzyme and its transcription factor

Hepatic tissues were treated with NP-40 Lysis Buffer Reagent (50 mM Tris, pH 8.0, 5 mM EDTA, 150 mM NaCl, 1% nonidet-1) containing protease inhibitor (10 쨉 l / ml protease inhibitor cocktail, Sigma-Aldrich, Saint Quentin Fallavier, France) P40) was added and homogenized with a polytron homogenizer (PT-MR 3100, Polytron, Kinematica, Lucerne, Switzerland). The homogenate thus obtained was stored in ice for 1 hour and centrifuged at 12,000 rpm at 4 ° C for 20 minutes. The supernatant was used as a protein extract of the cells. Protein concentration was measured with Bio-Rad protein quantification reagent (Bio-Rad, Hercules, CA, USA) and protein extracts of cells were analyzed with Laemmli sample buffer (Bio-Rad, Hercules, CA, USA) After mixing, electrophoresis was performed on 8% sodium dodecyl sulfate polyacrylamide gel (SDS-PAGE). The separated proteins were transferred to a nitrocellulose membrane (pore size: 0.45 mu m, Whatman, Dassel, Germany) and blocked for 5 hours in 5% skim milk. The separated proteins were reacted with primary and secondary antibodies of the enzymes shown in Table 4. Protein expression was measured using TotalLab-CoreBio Quant image analysis software (Core Bio, Seoul, Korea) The rate was expressed as a ratio to α-tubulin. The results are shown in Fig.

division Primary antibody Secondary antibody FAS Anti-Fatty Acid Synthase antibody (ab22750) donkey polyclonal secondary antibody to rabbit IgG (ab6802) HMGCR HMGCR (H-300): sc-33827 SREBP-1 SREBP-1 (H-160): sc-8984 SREBP-2 SREBP-2 (H-164): sc-5603 α-tubulin Anti-alpha Tubulin (ab52866) goat polyclonal secondary antibody to mouse IgG (ab6789)

As shown in FIG. 2, the group ingesting Kimbu angi prepared in Example 1 of the present invention had higher fatty acid synthase (FIG. 2A) and cholesterol biosynthesis enzyme (HMG -Coa reducatase (Fig. 2C), and the protein concentrations of these enzymes were significantly reduced to 38.89% and 23.84%, respectively (p <0.05). On the other hand, the expression of transcription factors controlling the fatty acid synthase and cholesterol biosynthesis enzyme was not significant (FIG. 2B and 2D).

Experimental Example 3: Microstructure observation of Kimbugae

In order to observe the microstructure according to the natural fermentation time of the glutinous rice paste used to improve the crunchy texture of Kimbugae in the present invention, the glutinous rice, the glutinous rice naturally fermented for 7 days, the surface of the glutinous rice naturally fermented for 14 days (S-3500N, Scanning Electron Microscope, Hitachi, Tokyo, Japan) prepared by using glutinous rice paste prepared from each glutinous rice were observed and the results are shown in FIG. 3 and FIG. The microstructure of each sample was observed at a magnification of 1,500 times and 350 times.

As shown in FIG. 3 and FIG. 4, there was a clear difference between the raw glutinous rice, the glutinous rice cut for 7 days and the glutinous rice cut for 14 days, but it was confirmed that there was no significant difference in the rice gutta produced by applying them.

In the case of raw glutinous rice powder, it was confirmed that the powder particles were firmly bonded to the surface of the powder particles, and that the starch particles of the intracellular complex starch were firmly attached to each other as seen in a scanning electron microscope (FIG. 3A). On the contrary, in the case of the glutinous rice flour dumped 7 days, the size of the glutinous rice flour particles was reduced, and the starch particles were liberated and the space between the starch particles was confirmed (FIG. 3B). As shown in the measurement results at the high magnification of the scanning microscope shown in the right side of FIG. 3, the complex starch was divided into several pieces in a single white body, and it was predicted that the starch particles were loosened, The transparent starch particles could be seen and the cell wall and cell membrane became thinner. These results suggest that the glutinous rice flour prepared by cutting glutinous rice flour would make the starch particles more easily and smoothly entwine amylopectin. Therefore, it is predicted that when glutinous rice paste is applied, I could.

As shown in FIG. 4, glutinous rice paste was prepared by using raw glutinous rice, 7 days of glutinous rice and 14 days of glutinous rice, and the glutinous rice paste was applied to each of the glutinous rice flour, 4), the degree of puffing and homogeneity were different in the process of frying. The untreated glutinous rice flour was heterogeneous and formed a large foam film, but the swollen glutinous rice powder retained its uniform puffed and expanded foam film, It was thought that the crispy texture would be well represented. As a result of observation of this phenomenon at a high magnification (right side of FIG. 4), it was confirmed that the glutinous rice in which the bubble formation is reduced is smaller and more uniform.

On the other hand, the difference between raw glutinous rice and glutinous glutinous rice could be distinguished by the above scanning electron microscope measurement, but it was difficult to distinguish the difference between the glutinous rice cut for 7 days and the glutinous rice cut for 14 days. It was predicted that the characteristics of glutinous rice flour differ depending on the characteristics of glutinous rice flour, whether it is fried in oil, baked or raw, It was judged that the decomposition of starch particles did not occur.

Experimental Example 4. Sensory Evaluation

The Sensory Evaluation Service consisted of 60 undergraduates and undergraduates at K university's Cooking Service Management Department.

The glutinous rice paste which had been cut for 7 days was applied, and the Kimbugi and flour paste of Example 1 fried in fresh sesame oil were applied and the Kimbuchi sensory evaluation of Comparative Example 1 fried in soybean oil was carried out. (1 = very good, 9 = very disliked), texture preference (1 = very good, 9 = very disliked), taste preference (1 = very good, Very good, 9 = very disliked) and 9-point scale for overall likelihood (1 = very good, 9 = very bad). The results are shown in Table 5 below.

Item Example 1 Comparative Example 1 Appearance 5.68 5.13 Incense sign 5.59 5.82 Flavor preference 5.15 5.52 Texture symbol 5.69 5.92 Overall likelihood 5.51 5.37

As shown in Table 5, in comparison with Comparative Example 1 prepared by applying glutinous rice paste for 7 days in Example 1 and frying raw sesame oil in the case of Kimbuchi, which was prepared by applying flour paste and frying in soybean oil, (P> 0.05), but there was no significant difference in appearance, flavor, taste, texture, and overall preference.

Although the present invention has been described in terms of the preferred embodiments mentioned above, it is possible to make various modifications and variations without departing from the spirit and scope of the invention. It is also to be understood that the appended claims are intended to cover such modifications and changes as fall within the scope of the invention.

Claims (8)

delete (S1) glutinous rice is mixed with water at a weight ratio of 1: 2, and after soaking, the mixture is subjected to natural fermentation for 5 to 10 days at a temperature of 20 to 23 ° C and a humidity of 38 to 43% Lt; / RTI &gt;
(S2) evenly spreading the glutinous rice paste on one side of the roast;
(S3) drying the dried glutinous rice paste until the moisture content of the glutinous rice adhered to each other becomes 5 to 15%; And
(S4) frying the sticks attached to each other in raw sesame oil at 175 to 190 DEG C for 4 to 8 seconds;
Wherein the step of forming the substrate comprises the steps of: delete 3. The method of claim 2,
The sliced glutinous rice paste of (S1) is prepared so that the slaked glutinous rice flour and water are mixed at a weight ratio of 1: 6, heated, and lifted with a spatula to have a viscosity so as to flow slowly. 3. The method of claim 2,
Wherein the step (S2) is performed so that the glutinous rice paste applied to the glutinous rice paste is from 97.0 to 97.5 wt% based on 2.5-3.0 wt% of the glutinous rice paste. 3. The method of claim 2,
The method according to (3) above, wherein the two pieces of roots attached to each other are coated with glutinous glutinous rice paste on the front surface, back surface and intermediate surface of two roots. 3. The method of claim 2,
Wherein the drying of step (S3) is performed at 15 to 25 占 폚. The method according to claim 2, wherein the fat is reduced to 20 to 30% of blood triglyceride, 15 to 20% of total cholesterol, and 18 to 25% of LDL-cholesterol, compared to Kimbuchi using wheat flour and soybean oil.

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