KR101754320B1 - A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom - Google Patents
A process for the preparation of Deep-fried Glass Noodles in Seaweed of potato and the Deep-fried Glass Noodles in Seaweed of potato prepared therefrom Download PDFInfo
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- KR101754320B1 KR101754320B1 KR1020150040025A KR20150040025A KR101754320B1 KR 101754320 B1 KR101754320 B1 KR 101754320B1 KR 1020150040025 A KR1020150040025 A KR 1020150040025A KR 20150040025 A KR20150040025 A KR 20150040025A KR 101754320 B1 KR101754320 B1 KR 101754320B1
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
Abstract
본 발명은 감자 김말이의 제조방법 및 이에 따라 제조된 감자 김말이에 관한 것으로, (S1) 감자를 탈피하고 세척하는 단계; (S2) 상기 세척한 감자를 세절하는 단계; (S3) 상기 세절된 감자를 92 내지 98 ℃에서 1 내지 3분 동안 자숙처리하는 단계; (S4) 끓는 물에 5 내지 7분 동안 당면을 삶은 다음 상온에서 10 내지 15분간 식힌 후 간장을 당면 전체 중량의 0.5 내지 3중량%로 첨가하여 간을 하는 단계; (S5) 펼친 김밥용 김 상부로 상기 간을 하여 준비된 당면 55 내지 75중량%를 적층하고, 상기 자숙처리된 감자 25 내지 45중량%를 적층한 후, 그 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아 김말이를 제조하는 단계; (S6) 아사이베리, 마늘, 양파 및 당근을 찹쌀가루와 혼합하여 튀김옷을 준비하는 단계; (S7) 상기 자숙처리된 감자 김말이에 상기 준비된 튀김옷을 입히는 단계; 및 (S8) 상기 튀김옷을 입힌 감자 김말이를 160 내지 170℃의 식용유에서 5 내지 7분간 튀기는 단계를 포함하는 본 발명에 따라 제조된 감자 김말이는 칼로리와 지방이 적고, 섬유소 및 단백질이 풍부하여 건강에 도움을 주는 웰빙 음식으로 바쁜 현대인의 간식 또는 식사 대용으로 식용할 수 있을 것으로 기대된다.The present invention relates to a process for producing potato ginseng and a potato ginseng thus produced, which comprises: (S1) removing potato and washing; (S2) cutting the washed potato; (S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes; (S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight, (S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S7) applying the ready-made frying pan to the potted potatoes which have been matured; And (S8) frying the potato strips covered with the above-described frying clothes in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes. The potato strips produced according to the present invention have low calories and fat, are rich in fibrin and protein, It is expected that it will be able to be used as a snack or a meal substitute for the busy modern people with the help of the well-being food.
Description
본 발명은 감자를 이용한 김말이의 제조방법 및 이에 따라 제조된 감자 김말이에 관한 것으로, 보다 구체적으로는 감자를 김으로 감싼 후 튀김으로 제조하여 간식 또는 식사 대용이 가능한 퓨전 김말이 제조방법 및 이에 따라 제조된 감자 김말이에 관한 것이다.More particularly, the present invention relates to a process for preparing a fusible rice gum which is prepared by wrapping a potato with steam and then frying it into a snack or a meal, It is about potatoes.
김 (Porphyra tenera)은 대표적인 양식 홍조류로서 탄수화물인 한천이 가장 많고, 헤미셀룰로오스, 소르비톨, 둘시톨 등이 들어 있으며 지방은 거의 없으나 단백질은 30 ~ 40% 함유되어 있으며, 트레오닌, 발린, 로이신, 이소로이신, 리신, 메티오닌, 페닐알라닌, 드립토판 등의 필수아미노산 외에 Na, K, Ca, P, Fe, L,Br 등의 무기질이 함유되어 있다. Porphyra tenera is a typical aquatic red alga, a carbohydrate agar which is the most abundant, and contains hemicellulose, sorbitol, dapsitol, etc. and has almost no fat, but contains 30-40% of protein, and threonine, valine, leucine, isoleucine, In addition to essential amino acids such as lysine, methionine, phenylalanine and ditriptan, inorganic minerals such as Na, K, Ca, P, Fe, L and Br are contained.
김은 큰참 김, 참 김(P. Tenera) 및 방사무늬 김(P. Yezoensis) 등이 있으며, 홍조식물문 보라털과 해조(海藻)류로, 모양 및 크기가 다양하지만 대부분 길이는 14 ~ 25㎝, 너비 5 ~ 12㎝이다. 김의 형태는 세포가 1층으로 된 댓잎 모양 또는 둥근엽상체(葉狀體)이며, 수온이 낮은 봄ㆍ가을에 분체가 나타난다. 수온이 올라가는 여름에는 작고 긴 사상체로 되어 조가비 속에서 살다가 수온이 내려가면 비로소 보통 김으로 자란다.There are various types of kimchi such as P. tenera and P. yezoensis. It is a species of red sea bream and seaweed, and its shape and size are various, but its length is 14 ~ 25㎝, The width is 5 ~ 12㎝. The shape of the stems is a petiole or a lobular body with one layer of cells, and powder appears in spring and autumn with low water temperature. In the summer when the water temperature rises, it becomes a small long tongue.
김은 일상생활에서 쉽게 접하고 섭취할 수 있는 영양가 높은 식품임에도 김밥 또는 구이 김 등 소재가 한정적이라는 단점이 있었다.Although Kim is a nutritious food that can be easily contacted and ingested in everyday life, there is a disadvantage that the materials such as kimbap or roasted kimchi are limited.
한편, 감자는 조선시대 중국에서 유입된 구황작물로서, 예로부터 주식인 쌀 또는 보리의 대용이나 별미로 널리 섭취되었다. 감자에는 탄수화물 외에도 단백질, 비타민, 무기물을 함유하고 있으며, 단백질은 함량이 낮으나 인체가 반드시 섭취하여야 하는 필수 아미노산을 다량 포함하고 있어 생물학적 가치가 우수한 것으로 알려져 있다. 특히 감자에 함유되어 있는 비타민 C는 푸른 채소에 포함된 비타민 C와 달리 삶아도 파괴되지 않는 점이 특징이고, 상당량의 칼륨을 포함하여 고혈압 예방 및 치료에 효과가 있으며, 식물성 섬유의 일종인 펙틴을 함유하여 변비치료에 효과가 있는 것으로 알려져 있다. 이러한 감자는 쪄서 먹거나 후렌치 후라이드처럼 기름에 튀겨서 먹거나 또는 감자를 이용한 볶음과 같은 반찬으로 이용되고 있었다.On the other hand, potato was introduced from China in the Joseon Dynasty, and it was widely consumed as a substitute for rice or barley, or as a starter. In addition to carbohydrates, potatoes contain proteins, vitamins, and minerals. Proteins are known to be of low biological value because they contain low amounts of essential amino acids that the body must ingest. In particular, vitamin C contained in potatoes is characterized by the fact that it is not destroyed by boiling, unlike vitamin C contained in green vegetables. It is effective in prevention and treatment of hypertension including a considerable amount of potassium, and contains pectin Is known to be effective in treating constipation. These potatoes were used as side dishes such as steamed, fried, or fried with potatoes.
또한, 고구마는 고구마(Ipomoea batatas L.)는 메꽃과의 여러해살이풀로 주성분은 녹말로서 수분 69.39％, 탄수화물 27.7％, 단백질 1.3％ 등이 함유되어 있다. 또한 칼로리가 낮으며 천연 β-carotene, 비타민, 무기성분 및 식물성 섬유소가 풍부하므로 변비와 혈중 콜레스테롤 수치의 균형을 도우며 혈압조절, 노화방지, 항암작용 및 피부미용에도 효과가 있는 것으로 알려져 알칼리성 건강식품으로도 이용된다. 고구마는 비타민 A가 풍부하여 고구마를 매일 일정량 섭취하면 비타민A(베타카로틴: 비타민 A의 전구물질)의 1일 필요량을 충분히 공급할 수 있다. 이러한 고구마는 쪄서 먹거나 구워먹은 형태로 이용되고 있는 실정이다.Sweet potatoes (Ipomoea batatas L.) is a perennial herbaceous plant that contains 69.39% moisture, 27.7% carbohydrates and 1.3% protein. It also has a low calorie content and is rich in natural β-carotene, vitamins, minerals, and plant fiber. It helps to balance constipation and blood cholesterol levels and is effective in blood pressure control, anti-aging, anti-cancer and skin care. Is also used. Sweet potatoes are rich in vitamin A, so when you eat a certain amount of sweet potatoes every day, you can supply enough of your daily needs for vitamin A (beta-carotene: a precursor of vitamin A). These sweet potatoes are used in a form that is steamed and eaten or baked.
이에 본 발명자들은 칼로리와 지방이 적으면서 비타민 및 섬유소 함량이 풍부한 감자를 이용한 식품을 개발하기 위해 계속 연구를 진행하던 중 종래 김이 다양한 식품의 소재로 활용되지 못함으로써, 청소년 또는 유아 등 한창 영양분을 고루 공급받아야 할 대상은 물론, 편식이 심한 어린이나 바쁜 현대인의 간식 또는 식사 대용으로 가능한 다양한 영양분을 포함하는 김을 이용한 감자 김말이 튀김을 개발하게 되었다.Accordingly, the present inventors have continued research to develop foods using potatoes rich in vitamins and fibrin content while having fewer calories and fats. As a result, since Kim can not be utilized as a material for various foods, We have developed a potato fried with potatoes which contains various nutrients that can be used as a snack or a substitute for a meal for a child who is uncomfortable or a busy modern man as well as a target to be supplied.
본 발명에서 해결하고자 하는 기술적 과제는 칼로리와 지방이 적으면서 비타민 및 섬유소 함량이 풍부한 감자를 주재료로 하는 김말이를 제조하는 방법을 제공하기 위한 것이다.SUMMARY OF THE INVENTION The present invention provides a method for preparing a potato as a main ingredient of a potato having a low calorie and fat content and rich in vitamins and fibrin content.
또한, 본 발명에서 해결하고자 하는 다른 기술적 과제는 상기 제조방법에 따라 제조된 감자 김말이를 제공하기 위한 것이다.Another aspect of the present invention is to provide a potato potato ginseng according to the present invention.
상기한 기술적 과제를 해결하기 위하여, 본 발명에서는 하기 단계를 포함하는 것을 특징을 하는 감자 김말이를 제조하는 방법을 제공한다:In order to solve the above-mentioned technical problems, the present invention provides a method for producing potato ginseng comprising the steps of:
(S1) 감자를 탈피하고 세척하는 단계;(S1) evacuating and washing the potato;
(S2) 상기 세척한 감자를 세절하는 단계;(S2) cutting the washed potato;
(S3) 상기 세절된 감자를 92 내지 98 ℃에서 1 내지 3분 동안 자숙처리하는 단계;(S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes;
(S4) 끓는 물에 5 내지 7분 동안 당면을 삶은 다음 상온에서 10 내지 15분간 식힌 후 간장을 당면 전체 중량의 0.5 내지 3중량%로 첨가하여 간을 하는 단계;(S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight,
(S5) 펼친 김밥용 김 상부로 상기 간을 하여 준비된 당면 55 내지 75중량%를 적층하고, 상기 자숙처리된 감자 25 내지 45중량%를 적층한 후, 그 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아 김말이를 제조하는 단계;(S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi;
(S6) 아사이베리, 마늘, 양파 및 당근을 찹쌀가루와 혼합하여 튀김옷을 준비하는 단계; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;
(S7) 상기 자숙처리된 감자 김말이에 상기 준비된 튀김옷을 입히는 단계; 및(S7) applying the ready-made frying pan to the potted potatoes which have been matured; And
(S8) 상기 튀김옷을 입힌 감자 김말이를 160 내지 170℃의 식용유에서 5 내지 7분간 튀기는 단계.(S8) frying the potato-wrapped potato strips in the cooking oil at 160 to 170 DEG C for 5 to 7 minutes.
상기한 다를 기술적 과제를 달성하기 위하여, 본 발명에서는 상기 제조방법에 따라 제조된 감자 김말이를 제공한다.To achieve the above and / or other aspects and advantages, embodiments of the present invention provide potato chips prepared according to the method of the present invention.
이와 같이, 본 발명에 따라 제조된 감자 김말이는 칼로리와 지방이 적고, 섬유소 및 단백질이 풍부하여 건강에 도움을 주는 웰빙 음식으로 바쁜 현대인의 간식 또는 식사 대용으로 식용할 수 있을 것으로 기대된다.Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.
본 명세서에 첨부되는 다음의 도면들은 본 발명의 바람직한 실시예를 예시하는 것이며, 전술한 발명의 내용과 함께 본 발명의 기술사상을 더욱 이해시키는 역할을 하는 것이므로, 본 발명은 그러한 도면에 기재된 사항에만 한정되어 해석되어서는 아니된다.
도 1은 본 발명의 감자 김말이의 제조공정을 도식화한 것이다BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a schematic view showing a manufacturing process of a potato strip of the present invention
본 발명의 감자 김말이는 기존에 당면만을 포함하는 김말이에 비하여 비타민 및 섬유소가 풍부한 감자를 주재료로 하는 것이 특징이다.The potato ginseng of the present invention is characterized in that the main ingredient is potatoes rich in vitamins and fibrin, as compared to ginseng, which contains only the surface.
본 발명의 감자 김말이는 (S1) 감자를 탈피하고 세척하는 단계; (S2) 상기 세척한 감자를 세절하는 단계; (S3) 상기 세절된 감자를 92 내지 98 ℃에서 1 내지 3분 동안 자숙처리하는 단계; (S4) 끓는 물에 5 내지 7분 동안 당면을 삶은 다음 상온에서 10 내지 15분간 식힌 후 간장을 당면 전체 중량의 0.5 내지 3중량%로 첨가하여 간을 하는 단계; (S5) 펼친 김밥용 김 상부로 상기 간을 하여 준비된 당면 55 내지 75중량%를 적층하고, 상기 자숙처리된 감자 25 내지 45중량%를 적층한 후, 그 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아 김말이를 제조하는 단계; (S6) 아사이베리, 마늘, 양파 및 당근을 찹쌀가루와 혼합하여 튀김옷을 준비하는 단계; (S7) 상기 자숙처리된 감자 김말이에 상기 준비된 튀김옷을 입히는 단계; 및 (S8) 상기 튀김옷을 입힌 감자 김말이를 160 내지 170℃의 식용유에서 5 내지 7분간 튀기는 단계를 포함하는 방법에 따라 제조될 수 있다.The potato strip of the present invention comprises (S1) a step of peeling and washing potatoes; (S2) cutting the washed potato; (S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes; (S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight, (S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi; (S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour; (S7) applying the ready-made frying pan to the potted potatoes which have been matured; And (S8) frying the batter-coated potato strips in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes.
본 발명의 김말이의 주재료인 감자는 갓수확된 것이거나 4 내지 5℃의 냉장 온도에서 보관된 것을 사용할 수 있으며, 이에는 특별한 제한이 없다.The potatoes of the present invention can be freshly harvested or stored at a refrigeration temperature of 4 to 5 캜, but there is no particular limitation.
본 발명의 김말이의 제조방법의 단계 (S1)은 감자를 탈피하고 세척하는 단계로서 이는 통상의 감자의 손질방법으로 수행할 수 있다. The step (S1) of the method of the present invention can be carried out by degassing and washing potatoes, which can be carried out by conventional potato dressing methods.
본 발명의 김말이의 제조방법의 단계 (S2)은 세척된 감자를 세절하는 단계로서, 이 때 절단 크기는 보통 김말이의 크기와 유사하나 반드시 동일 모양으로 절단할 필요는 없으며, 이의 크기에 어떠한 특별한 제한은 없다.The step (S2) of the method of the present invention is a step of cutting down the washed potatoes, wherein the size of the cut is similar to that of the root, but it is not necessarily cut to the same shape, There is no limitation.
본 발명의 김말이의 제조방법의 단계 (S3)은 세절된 감자를 92 내지 98 ℃에서 1 내지 3분 동안 자숙처리하는 단계로서, 이러한 자숙공정을 통하여 이후 튀김처리시 높은 가열온도에 의하여 감자의 영양소가 파괴되는 것을 막을 수 있으며, 감자의 부드러운 식감을 유지할 수 있다. The step (S3) of the method of the present invention is a step of mending the cut potato at 92 to 98 DEG C for 1 to 3 minutes. Through this mastication process, the nutrient of the potato Can be prevented from being destroyed, and the soft texture of potatoes can be maintained.
본 발명의 김말이의 제조방법의 단계 (S4)는 끓는 물에 5 내지 7분 동안 당면을 삶은 다음 상온에서 10 내지 15분간 식힌 후 간장을 당면 전체 중량의 0.5 내지 3중량%로 첨가하여 간을 하는 단계로서, 통상의 김말이 제조시 첨가되는 당면의 전처리 공정과 동일하다. In step (S4) of the method of the present invention, boiled water is boiled for 5 to 7 minutes and then cooled at room temperature for 10 to 15 minutes. Then, liver is added at 0.5 to 3% , Which is the same as the pretreatment step of the present invention in which a normal kimchi is added at its production.
본 발명의 김말이의 제조방법의 단계 (S5)는 펼친 김밥용 김 상부로 상기 간을 하여 준비된 당면 55 내지 75중량%를 적층하고, 상기 자숙처리된 감자 25 내지 45중량%를 적층한 후, 그 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아 김말이를 제조하는 단계로서, 이 때 당면에 대한 감자의 사용량은 기호도에 따라 적절히 조절할 수 있다.In step S5 of the method of the present invention, 55 to 75% by weight of the baked surface prepared by livestock is stacked on top of the roasted kimbap, 25 to 45% by weight of the roasted potatoes are laminated, Kimbap steaming is rolled and rolled into a cylindrical shape to produce Kimmyeong, and the amount of potatoes to be used can be appropriately adjusted according to preference.
본 발명의 김말이의 제조방법의 단계 (S6)은 아사이베리, 마늘, 양파 및 당근을 찹쌀가루와 혼합하여 튀김옷을 준비하는 단계로서, 아세이베리는 아마존의 명약이라 불릴 만큼 항산화효과가 우수한 열매로 항산화 수치는 블루베리의 21배, 석류의 23배에 달하여 노화를 방지하고 피부미용에 효과적이다. 즉, 본 발명에서는 아사이베리, 마늘, 양파 및 당근을 분쇄하여 찹짤가루와 혼합하여 준비한 기능성 튀김옷을 사용함으로써 김말이의 기능성을 보다 향상시킬 수 있다. The step (S6) of the method of the present invention is a step of preparing a frying appetizer by mixing an asi berries, garlic, onion and carrots with glutinous rice flour, wherein the aseberi is a fruit having excellent antioxidative effect, The figure reaches 21 times of blueberry and 23 times of pomegranate to prevent aging and is effective for skin beauty. That is, in the present invention, the functionality of Kimjongyi can be further improved by using a functional frying cloth prepared by crushing the asai berry, garlic, onion and carrot and mixing with the crushing powder.
본 발명의 김말이의 제조방법의 단계 (S7)는 상기 자숙처리된 감자에 상기 준비된 튀김옷을 입히는 단계로서, 튀김옷이 감자 김말이에 골고루 묻혀지도록 한다. The step (S7) of the method of the present invention is a step of applying the ready-made fryer to the potatoes which have been matured, so that the fryer is uniformly buried in the potatoes.
본 발명의 김말이의 제조방법의 단계 (S8)은 상기 튀김옷을 입힌 감자 김말이를 160 내지 170℃의 식용유에서 5 내지 7분간 튀기는 단계이다. The step (S8) of the method of the present invention is a step of frying potato strips with the above-described frying cloth in a cooking oil at 160 to 170 DEG C for 5 to 7 minutes.
이 때 감자를 빠르게 익히기 위해서 조리 온도를 높이는 방식을 채택하고 있었는데, 온도를 높이게 되면 감자에 포함되어 있는 단백질인 아스파라긴산이 당분인 글루코스와 결합하여 아크릴라마이드가 생성되고 더불어 에틸카바메이트, 벤조리펜 등이 생성되는데, 이 성분은 인체에 유해한 것으로 알려져 있다. 대체로 삶을 때는 120℃, 튀길 때는 180℃, 오븐에서는 190℃를 넘으면 상기와 같은 유해물질의 생성이 급격히 증가하는 것으로 알려져 있다.At this time, the cooking temperature was increased to quickly cook potatoes. When the temperature was raised, asparagine, a protein contained in potatoes, was combined with glucose, which is a sugar, to form acrylamide, and ethylcarbamate, Etc., which are known to be harmful to the human body. Generally, it is known that the above-mentioned production of harmful substances sharply increases when the temperature exceeds 120 ° C at the time of life, 180 ° C at the time of frying, and exceeds 190 ° C in the oven.
따라서, 본 발명에서는 160 내지 170℃의 온도에서 감자를 튀김으로써 기능성 성분은 유지시키면서 유해성분의 생성은 방지할 수 있다. Accordingly, in the present invention, by frying the potato at a temperature of 160 to 170 ° C, the functional ingredient can be maintained while preventing the generation of harmful components.
이와 같이, 본 발명에 따라 제조된 감자 김말이는 칼로리와 지방이 적고, 섬유소 및 단백질이 풍부하여 건강에 도움을 주는 웰빙 음식으로 바쁜 현대인의 간식 또는 식사 대용으로 식용할 수 있을 것으로 기대된다.Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.
이하, 본 발명의 이해를 돕기 위하여 실시예 등을 들어 상세하게 설명하기로 한다. 그러나, 본 발명에 따른 실시예들은 여러 가지 다른 형태로 변형될 수 있으며, 본 발명의 범위가 하기 실시예들에 한정되는 것으로 해석되어서는 안 된다. 본 발명의 실시예들은 당업계에서 평균적인 지식을 가진 자에게 본 발명을 보다 완전하게 설명하기 위해 제공되는 것이다.
Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.
<실시예 1> ≪ Example 1 >
감자를 탈피하고 세척한 다음 4~5 cm 길이로 세절하고, 95℃에서 2분 동안 자숙처리하였다.The potatoes were decapitated, washed, cut into 4-5 cm lengths, and matured at 95 ° C for 2 minutes.
한편, 물이 끓으면 당면을 넣고 5분간 잘 저어주면서 삶는다. 삶은 당면은 물이 빠질 수 있는 그릇에 옮겨 놓은 후에 통풍이 잘 되는 그늘진 곳에서 10분간 식힌 후 온도가 30℃ 정도임을 확인한 후, 삶은 당면 100g에 간장 3g을 넣고 고루 섞어준다.On the other hand, when the water boils, add the dough and boil for 5 minutes. After boiling, put in a bowl where the water can be drained. After cooling for 10 minutes in a well-ventilated shady place, make sure that the temperature is about 30 ℃. Add 3g of soy sauce to 100g of boiled whole soy sauce.
다음으로는 김밥용 김 1장을 펼치고, 그 위에 상기 간장 간을 한 당면 60g과 상기 자숙처리된 감자를 적층한 후 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아서 김말이를 제조한다.Next, one piece of roasted kimbap is spread, and 60 g of the raw persimmon sauce and the potatoes which have been dipped in the soy sauce are layered thereon, and the roasted kimbap is rolled and rolled into a cylindrical shape.
한편, 아사이베리, 마늘, 양파 및 당근을 분쇄하고 찹쌀가루와 혼합하여 튀김옷을 준비하였다. 튀김 옷을 1mm로 입힌 후 170℃의 끓는 기름에 5분간 튀겨낸 후 건져내어 완성한다.
On the other hand, asai berry, garlic, onion and carrot were crushed and mixed with glutinous rice flour to prepare frying clothes. Fry the frying cloth 1mm and boil for 5 minutes at 170 ℃.
<실시예 2> ≪ Example 2 >
고구마를 사용하여 상기 실시예 1과 동일한 방법으로 김말이를 제조하였다.
The sweet potato was used in the same manner as in Example 1 to prepare a rice gruel.
<비교예 1>≪ Comparative Example 1 &
기존의 당면 김말이를 제조하였다.
The existing herring roots were prepared.
<시험예 1> 김말이의 관능적 특성 분석≪ Test Example 1 >
본 발명에 따른 김말이의 관능적 특성을 관찰하기 위해, 상기 실시예 1 및 2에서 제조된 감자 김말이 및 비교예 1에서 제조된 당면 김말이에 대해 관능검사를 실시하였다. In order to observe the sensory characteristics of the rice gruel according to the present invention, the sensory test was performed on the potato gruel prepared in Examples 1 and 2 and the gruel prepared in Comparative Example 1.
7점 척도법을 사용하여 외관, 색감, 조직감, 맛 및 전체적인 기호도와 같은 총 5가지 관능항목으로 평가하였다. 그 결과를 하기 표 1에 나타내었다. 이 때, 평균 ± SD 값은 5회의 반복 실험을 통하여 산술하였다.Seven point scale method was used to evaluate five sensory items such as appearance, color, texture, taste and overall acceptability. The results are shown in Table 1 below. At this time, the mean ± SD values were calculated through five repeated experiments.
상기 표 1에서 보듯이, 외관, 색감, 조직감 및 맛 평가에서 본 발명에 따라 제조된 감자 김말이가 우수한 평가를 받았으며, 특히 조직감에 있어서, 본 발명에 따라 제조된 김말이가 비교예 1의 김말이에 비하여 월등하게 우수한 평가를 받았음을 알 수 있었다. 또한, 색감에 있어서도 우수한 평가를 받아 전체적인 기호도가 매우 높음을 알 수 있었다. As shown in Table 1, the potato ginseng prepared according to the present invention was evaluated in terms of appearance, color, texture and taste, and in particular, in terms of texture, the ginseng prepared according to the present invention was superior to the ginseng of Comparative Example 1 It was found that they received a remarkably excellent evaluation. It was also found that the overall acceptability was very high due to the excellent evaluation of color.
이와 같이, 본 발명에 따라 제조된 감자 김말이는 칼로리와 지방이 적고, 섬유소 및 단백질이 풍부하여 건강에 도움을 주는 웰빙 음식으로 바쁜 현대인의 간식 또는 식사 대용으로 식용할 수 있을 것으로 기대된다.Thus, the potato ginseng prepared according to the present invention is expected to be edible as a snack or a substitute for a busy modern person as a well-being food having a low calorie and fat, rich in fibrin and protein and providing health benefits.
Claims (2)
(S1) 감자를 탈피하고 세척하는 단계;
(S2) 상기 세척한 감자를 세절하는 단계;
(S3) 상기 세절된 감자를 92 내지 98 ℃에서 1 내지 3분 동안 자숙처리하는 단계;
(S4) 끓는 물에 5 내지 7분 동안 당면을 삶은 다음 상온에서 10 내지 15분간 식힌 후 간장을 당면 전체 중량의 0.5 내지 3중량%로 첨가하여 간을 하는 단계;
(S5) 펼친 김밥용 김 상부로 상기 간을 하여 준비된 당면 55 내지 75중량%를 적층하고, 상기 자숙처리된 감자 25 내지 45중량%를 적층한 후, 그 김밥용 김을 돌돌 감아 원통형으로 겹치게 말아 김말이를 제조하는 단계;
(S6) 아사이베리, 마늘, 양파 및 당근을 찹쌀가루와 혼합하여 튀김옷을 준비하는 단계;
(S7) 상기 자숙처리된 감자 김말이에 상기 준비된 튀김옷을 입히는 단계; 및
(S8) 상기 튀김옷을 입힌 감자 김말이를 160 내지 170℃의 식용유에서 5 내지 7분간 튀기는 단계;
로서 이루어지는 감자 김말이를 제조하는 방법:
(S1) evacuating and washing the potato;
(S2) cutting the washed potato;
(S3) milling the cut potato at 92 to 98 DEG C for 1 to 3 minutes;
(S4) boiling the beans in boiling water for 5 to 7 minutes, cooling the beans at room temperature for 10 to 15 minutes, adding the liver to the beans in an amount of 0.5 to 3% by weight based on the total weight,
(S5) 55 to 75% by weight of the prepared corn steep livers are stacked on top of the open tops of kimbap, and 25 to 45% by weight of the potatoes which have been subjected to the cooking process are laminated. A step of preparing Kimjongyi;
(S6) preparing a frying appetizer by mixing the asia berry, garlic, onion and carrot with glutinous rice flour;
(S7) applying the ready-made frying pan to the potted potatoes which have been matured; And
(S8) frying the potato strips covered with the above-described frying clothes in cooking oil at 160 to 170 DEG C for 5 to 7 minutes;
: ≪ / RTI >
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