KR101934079B1 - Manufacturing method of laver snack containing jujube and laver snack therefrom - Google Patents

Abstract

The present invention relates to a method for manufacturing a laver snack, capable of removing the unique smell of laver by adding jujube and reinforcing the sweet taste, and a laver snack manufactured by the same. The laver snack is also nutritious. The method for manufacturing a laver snack including jujube includes: a step of crushing glutinous rice in which moisture is removed after washing the glutinous rice; a step of soaking the crushed glutinous rice into the water and heating the glutinous rice for 1-100 minutes; a step of cooling glutinous rice paste made by the heating step; a step of adding the jujube and seasoning to the glutinous rice paste cooled by the cooling step; a step of applying the glutinous rice paste made by the step of adding the jujube and the seasoning, to the laver; a step of drying the laver made by the step of applying the glutinous rice paste to the laver; a step of heating the laver dried by the step of drying the laver, by oil at 150-250°C for 1-60 seconds; and a step of cutting and packing the laver by cooling the laver heated by the step of heating the laver in the oil.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a kimchi snack including a jujube and a kimchi snack,

The present invention relates to a method of manufacturing a kimchi snack containing jujubes and a kimchi snack produced thereby. More specifically, the present invention relates to a kimchi snack prepared by adding jujubes to remove fish-specific fishy flesh and to enhance sweetness, And a kim snack produced thereby.

In recent years, safety issues related to additives in processed foods have become an important issue due to changes in perception of dietary habits. As a result, health-oriented food products have been developed to diversify product groups. In other words, the product pattern is changing due to commercialization of functional foods for health maintenance in preference foods.

Kim is one of the representative raw materials of seaweeds and has an important position as a delicacy food that can ingest vegetable fat in the diet of Koreans. In 2016, the production of Kim was increased to 127.5 million, 419,783 tons, so that the amount of Kim's exports also increased from 9,410 tons in 2010 to 17,833 tons in 2016, a 190% increase. Assessment can be confirmed by increasing export volume, but it is time to develop a steady use product. Kim is one of the two most important seaweed production sources in Korea following seaweed and is one of the most economically important species in recent years. Recently, production has been increasing due to the development of aquaculture technology. , Seasoning, and so on. Therefore, various processing methods are needed to increase demand. In order to increase utilization of Kim, it is necessary to study the application of useful ingredients and the expansion of processing methods for commercialization of various forms such as snacks using Kim. Therefore, in order to meet the needs of various consumers, there is a demand for the development of various functional flavors as the economic level and interest in health and taste are increased.

Patent Literature 1 (No. 1001692970000) is a patent on a method for producing a kim paste containing lactic acid bacteria and oligosaccharides fermented after adding lactose, which is added to a Kim paste, having excellent health functional properties. However, it contains an oligosaccharide and has a strong sweet taste, making it unsuitable for use as a general side dish, and oligosaccharide has a problem of dullness due to lack of gloss. In addition, there is a problem in that a manufacturing cost is high due to fermentation after lactic acid bacteria are inoculated.

Patent Document 2 (No. 10-2017-0135600) provides a method of manufacturing a new kim-snack by adding peanut oil so that the flavor and nutrition intrinsic to the Kim remain intact while containing a peculiar flavor and nutrients peculiar to the peanut. However, there is a problem that the grease becomes damp due to the peanut oil.

Thus, there is a problem that Kim's snack is spoiled and the Kim snack itself becomes damp. Therefore, research on a manufacturing method of Kim snack that can solve these problems will be needed.

KR 1001692970000 KR 10-2017-0135600

SUMMARY OF THE INVENTION It is an object of the present invention to solve the above-mentioned problems of the prior art and the technical problems required from the past.

The inventors of the present application have conducted intensive research and various experiments and, as will be described later, have succeeded in providing a method of manufacturing a kim-snack including jujube and a kim-snack prepared thereby.

It is another object of the present invention to provide a method for producing a kim snack which can consume rich nutritional components of jujube, including jujube that reduces the amount of sugar and improves sweetness.

It is another object of the present invention to provide a method for producing Kim Snack, which eliminates fish-specific fish smell.

Another object of the present invention is to solve the problem of having a crunchy texture and making the kim snacks damp when stored.

In order to accomplish the above object, the present invention provides a method of manufacturing a kimchi snack including a jujube, comprising the steps of: Adding the ground glutinous rice to water and heating the ground glutinous rice for 1 to 100 minutes to prepare a glutinous rice paste; Cooling the glutinous rice paste; Adding jujube and seasoning to the frozen glutinous rice paste; Applying a glutinous rice paste to which seasoning has been added; Drying the laver; Heating the dried laver to 150 to 250 ° C oil for 1 to 60 seconds; And cutting and packing the heated steam after cooling the steam.

In one preferred example of the present invention, the step of cooling the heated steaming oil and then removing the oil may be further included.

In one preferred example of the present invention, the seasoning may include at least one of salt, soy sauce, nuts and bellflower.

In one preferred embodiment of the present invention, 10 to 70 parts by weight of the kimchi, 0.1 to 20 parts by weight of the glutinous rice, 0.1 to 10 parts by weight of the jujube, 0.1 to 10 parts by weight of the seasoning 0.1 To 30 parts by weight of the oil and 1 to 60 parts by weight of the oil.

In one preferred embodiment of the present invention, the oil may comprise at least one or more of canola oil, sesame oil and perilla oil.

In one preferred embodiment of the present invention, the weight ratio of the glutinous rice to the water may be 1: 1 to 1:10.

In one preferred example of the present invention, the time for drying the steaming may be 1 to 20 minutes.

In one preferred embodiment of the invention, the drying of the steaming may be hot air drying.

In one preferred example of the present invention, it may comprise a kim snack prepared by the above production method.

In one preferred example of the present invention, the kim snack may be one having antioxidant activity.

According to one embodiment of the present invention, the kim-snack containing jujube has a beneficial effect on health because the sweetness is strengthened to reduce the sugar and the nutritional and physiologically active ingredients of the jujube are added. The effect of catching unique fish is excellent.

In addition, according to one embodiment of the present invention, the kimchi snack includes seasoning and jujube in a glutinous rice paste, followed by application and drying of the kimchi snack, so that jujube and seasoning can be sufficiently diluted.

Also, according to one embodiment of the present invention, the kim snack containing jujube has an antioxidative effect.

Also, according to one embodiment of the present invention, the kim snack containing jujube has an excellent storage stability.

According to an embodiment of the present invention, the kim-snack containing jujube has the effect of maintaining crispy texture without dampening by stirring the kim-snack to canola oil.

FIG. 1 is a flowchart illustrating a manufacturing process of a kim snack according to an embodiment of the present invention.
FIG. 2 is a graph showing the results of analysis of total polyphenol content (mg /%) for extracts of dry and powdered form after simple cutting according to jujube type to be.
Figure 3 shows DPPH radical scavenging activity (DPPH radical scavenging activity, DPPH radical scavenging activity, DPPH radical scavenging activity, DPPH radical scavenging activity, %). FIG.
FIG. 4 shows the ABTs radical scavenging activity (100, 200 and 300 ppm) of the dry and powdered extracts of the present invention after fractionation according to the type of jujube, %). FIG.

The following detailed description of the invention refers to the accompanying drawings, which illustrate, by way of illustration, specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the invention. It should be understood that the various embodiments of the present invention are different, but need not be mutually exclusive. For example, certain features, structures, and characteristics described herein may be implemented in other embodiments without departing from the spirit and scope of the invention in connection with an embodiment. It is also to be understood that the position or arrangement of the individual components within each disclosed embodiment may be varied without departing from the spirit and scope of the invention. The following detailed description is, therefore, not to be taken in a limiting sense, and the scope of the present invention is to be limited only by the appended claims, along with the full scope of equivalents to which such claims are entitled, if properly explained. In the drawings, like reference numerals refer to the same or similar functions throughout the several views.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention.

Hereinafter, a method of manufacturing a Kim snack including jujubes according to the present invention will be described with reference to the accompanying drawings.

First, FIG. 1 is a flow chart illustrating a method of manufacturing a Kim snack including a jujube according to an embodiment of the present invention. Referring to FIG. 1, a method of manufacturing a Kim snack including a jujube according to an embodiment of the present invention includes: A step (S100) of grinding the glutinous rice from which the water has been removed after washing; Adding the pulverized glutinous rice to water and heating the glutinous rice pulp by heating for 1 to 100 minutes (S200); Cooling the glue rice (S300); Adding jujube and seasoning to the frozen glutinous rice paste (S400); (S500) of applying the glutinous rice paste with the seasoning added thereto; Drying the laver (S600); Heating the dried steam to 150 to 250 DEG C oil for 1 to 60 seconds (S700); And cutting and packaging the heated steam after cooling (S800).

Further, according to the present invention, it is possible to further include a step of removing oil after cooling down in step S700. If you do not remove the oil, you can feel the dampness in the seaweed soaked with oil.

According to the present invention, the time for cooling the glutinous rice paste in step S300 may be 1 to 10 hours, preferably 3 to 7 hours, and more preferably 5 hours. If the time to cool the glutinous rice paste is less than 1 hour, the heat of the glutinous rice paste does not cool and the steam can be melted. If the glutinous rice paste is cooked for more than 10 hours, jujube and seasoning are not mixed well. The seasoning may become clogged when you put it on the kimchi.

In addition, according to the present invention, the weight ratio of glutinous rice to water may be 1: 1 to 1:10 in the step S200.

Also, according to the present invention, the drying time of the step S600 may be 1 to 20 minutes, preferably 3 to 15 minutes, more preferably 5 to 10 minutes. If the drying time is less than 1 minute, the effect of sprinkling of the spice in the kim snack may be less effective. If the drying time is more than 20 minutes, It can fall.

In addition, according to the present invention, the drying in step S600 may include hot air drying. The drying may include drying in a microwave oven and a hot air dryer, preferably a hot air dryer.

Also, according to the present invention, the temperature of the oil in step S700 may be 150 to 250 DEG C, preferably 170 to 200 DEG C, and more preferably 180 DEG C. If the temperature is lower than 150 ° C, the oil may penetrate into the kimchi snack and the oily taste may be felt. If the temperature exceeds 250 ° C, the temperature may be too high to cause the kimchi snack to burn. . In addition, the flavor and taste of kim snacks can be well preserved by heating in the above-mentioned range.

In addition, according to the present invention, the heating time in step S700 may include 1 to 60 seconds, preferably 3 to 10 seconds, more preferably 5 seconds. If the heating time is shorter than 1 second, the completion of the kim snack may be lowered. If the heating time is longer than 60 seconds, too much oil may penetrate into the kim snack, and the oily taste may be felt.

In addition, according to the present invention, it is possible to include a kim snack containing a jujube, which is manufactured according to the above-described production method.

2 to 4, the Kim snack of the present invention may have an antioxidant activity.

Hereinafter, the compositions included in Kim snack according to one embodiment of the present invention will be described.

Kim contains a lot of carbohydrates and proteins, and in particular contains many essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan. In addition, it contains minerals such as sodium, potassium, calcium, phosphorus, and iron, and contains a lot of carotene, making it a good source of vitamin A. In addition, riboflavin, niacin, vitamin C and many other antioxidant activity, cholesterol lowering effect and has a physiological activity. Especially, it has rich flavor because it contains glycine and alanine which have sweet taste and oily taste.

The rice according to the present invention may contain 10 to 70 parts by weight, preferably 10 to 60 parts by weight, more preferably 10 to 50 parts by weight, based on 100 parts by weight of the whole kimbap snack containing jujube. When the content of the steaming steam is less than 10 parts by weight, the degree of completion of the kim snack may be lowered. When the steaming steam is contained in an amount exceeding 70 parts by weight, the steaming taste of the steaming steam is felt strongly,

Jujube has been used as a digestive, emollient, and tonic medicine in herbal medicine for thousands of years. In the private sector, it is known that it dries up ripe jujube, and when it eats for a month, it lowers fever, dilutes the stools and eliminates constipation and stops coughing. If you have an arousal and roasted is known to have hypnotic action. Jujube is one of the most important herbs in the oriental medicine because it detoxifies and neutralizes all kinds of poison, eliminates the inflammation of the body, strengthens the fragile constitution and protects the health in the era when the pollution poison is flooded and the instant food is overflowing It is a very suitable food for regaining the taste of Korean people. There are many medicinal effects such as nutrition of jujube, interpolation, tonic, ginseng and cottonseed, and suppression of cancer cell proliferation, reduction of cholesterol, treatment of non platelet-reducing purpura, treatment of chinhae and gaejungdam, treatment of chronic bronchitis, bacterial dysentery or acute enteritis Recent clinical studies on treatment, antiallergic action, muscle contraction enhancing action, and liver protective action have been reported. Jujube is used not only for general dietary life, but also for cooking such as porridge, rice cakes, tea, rice, and soup. In recent years, studies on jujube, liquor, sauce using jujube, and the physicochemical properties of jujube paste according to the manufacturing process have been reported. In particular, the use of jujube as a study of jujube carcass (Choi, KS, et al. (1996) Journal of resource development 15, 7-13; choi, KF, et al. Kim, JS, et al. (1997) J. Korean Soc. Food Sci. Nutr., 26, 827-830), jujube type Inhibitory Effect of Jujube Extracts on Cancer Cell Proliferation (Choi, KS, et al., (2003) Journal of Korean Society of Food Science and Nutrition, resource development. 22, 23-29). Jujube also contains sweet sugars, ascorbic acid, unsaturated fatty acids, and saponins, and is effective for fatigue recovery, antioxidant activity and bronchitis. Jujube, which is a material included in the present invention, is strong in sweetness and contains about 10 to 42% of soluble saccharide. Therefore, it is possible to substitute sugar contained in Kim's snack so that the sweetness can be reinforced while reducing the content of sugar And the effect of eliminating fish-specific fish smell due to the flavor of jujube appears. In addition, the jujube is rich in vitamin C, which helps to strengthen the immune system, warms the body and has a function to smooth blood circulation. It is also a good material for the bronchus because it makes the heart and lungs rich. In addition, the efficacy has been revealed through research in various fields such as cancer cell proliferation inhibition, cholesterol reduction, and liver protective action. Therefore, by providing jujube, it is possible to supply the ingredients useful for health and at the same time, it is possible to provide the kim snack which is suppressed in the smell of the existing steaming, so that it is possible to produce a high value- have. According to the present invention, the jujube may comprise the form of a dry and a powder. The jujube according to the present invention may contain 0.1 to 10 parts by weight, preferably 0.1 to 5 parts by weight, more preferably 0.1 to 1 part by weight, based on 100 parts by weight of the whole of the kimbap snack containing jujube. When the jujube is contained in an amount of less than 0.1 part by weight, the sweetness may not be felt well in the kim snack. If the jujube is contained in an amount exceeding 10 parts by weight, the sweetness tends to be felt strongly,

In addition, in the method for manufacturing Kim Snack according to the present invention, jujube is squeezed with an appropriate leaching solution and the concentrate is concentrated by evaporating the leaching solution. It is not intended to limit the present invention. However, the dilution liquid, , A dried product obtained by drying the extract, a controlled preparation thereof, or a purified product thereof. The extract may be prepared by a common extraction method, separation and purification methods known in the art. The extraction method may be, but not limited to, hot-water extraction, hot water extraction, constant-temperature extraction, cold extraction, reflux cooling extraction, or ultrasonic extraction. The extraction solvent may be water, an organic solvent or a mixed solvent thereof. The organic solvent may be an alcohol having 1 to 4 carbon atoms, a polar solvent such as ethyl acetate or acetone, a non-polar solvent such as hexane or dichloromethane, Mixed solvents of these may be used. Preferably, water or an alcohol having 1 to 4 carbon atoms can be used, and more preferably, water can be used.

In the method of manufacturing kim snack according to the present invention, the jujube extract may be used alone, or may be a mixture of a bellflower extract and a jujube extract. According to the present invention, when the bellflower extract is contained, the weight ratio of the jujube extract to the bellflower extract may be 1: 0.1 to 1: 3, preferably 1: 1 to 1: 2.5, more preferably 1: 2 .

Glutinous rice is also known as rice, rice or rice. The rice that usually cooks rice is semitransparent, but glutinous rice is opaque because it is milky white. The starch of glutinous rice is mostly composed of amylopectin, so the iodine reaction is clearly distinguished because it has a reddish brown color. Glutinous rice is high in energy and digestion is better than rice. It is used to make various rice cakes such as rice cakes, inflorescence, dumplings, and pots, and to make salsa, short meal, sikhye, liquor, and gochujang. The glutinous rice according to the present invention may contain 0.1 to 20 parts by weight, preferably 0.5 to 15 parts by weight, more preferably 1 to 10 parts by weight, based on 100 parts by weight of the whole kimbap snack containing jujube. If the glutinous rice is contained in an amount of less than 0.1 part by weight, the glutinous rice paste may become too dilute and the finish of the kim snack may be lowered. If the glutinous rice exceeds 20 parts by weight, the glutinous rice glut is too thick and may not be thinly coated. In the glutinous rice paste according to the present invention, the weight ratio of glutinous rice to water may be 1: 1 to 1:10, preferably 1: 2 to 1: 8, more preferably 1: 5. If the weight ratio of the glutinous rice to the water is out of the range of 1: 1 to 1:10, the glutinous rice paste may be too diluted or recycled, and the finish of the kim snack may be lowered.

The seasoning according to the present invention may include at least one of salt, soy sauce, nuts and bellflower.

Salt is a common name for sodium chloride NaCl used for food and household use. Among them, the home salt is a mixture of pure salt 99% of sodium chloride 100% and CaCO3 + MgCO3 1. Salt can be classified into white salt, sour salt, refined salt, raw salt, ground salt, rock salt and sun salt. Generally, the amount of Mg is higher than that of rock salt. The white flour is classified into a vacuum formula, a pressurized type, a steam use type and an evaluation type, and is used for general miscellaneous food processing such as miso, pickles, and agricultural fishery products. Sodium nitrate contains more than 95% of NaCl and refined salt contains more than 99.5% of NaCl, both of which are used for domestic and food processing (eg butter, canned food). Raw salt is used for soda industry, other chemical industry, public mining industry and soy sauce manufacturing. Crushed salt is used for salting aquatic products, for leather auxiliaries, for salting and so on. In the present invention, however, the use of the salt is not limited to this. Sun-salt is a health-conscious ingredient that can be effective in terms of nutrition and taste. It is an untreated salt made of thick and translucent hexagonal crystals, which is made by drawing seawater into a salt water and evaporating harmful substances together with moisture by wind and sunlight. Sun-salt contains minerals such as calcium, magnesium, zinc, potassium, iron, and moisture.

Soy sauce is a soy sauce made by soaking soy sauce in soy sauce and dipping it in salt water. It is a basic sauce that matches the liver of food. It has a unique flavor with unique taste combined with salty taste, sweet taste and rich taste. Soy sauce can be divided into soy sauce, medium sauce, and dilute soy sauce depending on the concentration. It differs in the degree of salty, sweetness and color of each, and therefore different uses depend on the food. It is used for boiling the soup. The middle section is used for immersing the stew or the herb. The years of dipping are more than 5 years old, and the old soy sauce is sweet and pungent. (鰒 全 全) and so on.

The nuts may include at least one of pumpkin seed, peanut, sesame, walnut, pine nut and almond.

Nuts are foods rich in various nutrients such as carbohydrates, fats, proteins, vitamins and minerals. The fat contained in nuts is mostly unsaturated fat, which is beneficial to vascular health. It also makes the brain healthy and is effective in preventing cardiovascular disease. The human brain consumes 20% of the energy used by the body, so if you do not get enough nutrition, brain function will be weakened. Foods that help improve brain function include nuts containing unsaturated fatty acids and antioxidants. In addition, recent studies have shown that eating 1 ounce per day of nuts can result in 20 to 60 percent of heart disease, as it contains a lot of omega-3 fatty acids that lower bad low-density lipoprotein (LDL) cholesterol Respectively. According to the American Heart Association, people who consume nuts more than five times a week have halved the incidence of angina. Nuts also increase resistance to cancer. It inhibits the proliferation of some cancer cells and destroys active oxygen which can cause cancer. Nuts are rich in fiber and contain nutrients that interfere with fat absorption, which is good for diet. It also gives you a feeling of satiety so that you do not eat a lot of food.

Pumpkin seeds are rich in vitamin E, and are mainly composed of protein and fatty acids. They contain a lot of unsaturated fatty acids and are also used medicinally. It also contains a large amount of minerals and vitamins, which helps skin beauty, prevent aging, and restore vision.

Peanut seeds contain 45 to 50 percent fat and 20 to 30 percent protein, making it a very nutritious food. Peanut has a lot of unsaturated fatty acids, especially oleic acid and linoleic acid to lower cholesterol and prevent arteriosclerosis. In addition, it contains vitamin E and has antioxidant action to prevent aging. The peanut of the present invention may preferably comprise ground peanuts.

Sesame seeds contain 45-55% oil and contain 36% protein. Promotes recovery of mucous membranes, reduces blood cholesterol levels and stimulates intestinal motility. In addition, sesame oil made from sesame oil contains linoleic acid, linoleic acid, and unsaturated fatty acids, which gives blood vessels elasticity and helps prevent arteriosclerosis. The sesame seeds of the present invention may preferably include roasted sesame seeds.

Walnuts contain not only a lot of DHA precursors needed for brain development, but also minerals and vitamins A and B. It contains a lot of essential and unsaturated fatty acids, tryptophan and amino acids that lower cholesterol levels. Especially unsaturated fatty acids such as linolenic acid and vitamin E acts to prevent the adhesion of cholesterol to the wall of blood vessels, so walnuts help prevent and treat hypertension and arteriosclerosis. The main fatty acids contained in walnuts are linolenic acid and oleic acid. Protein is rich in glutaralin and amino acids are excellent in that it contains tryptophan and lysine. Minerals such as phosphorus, magnesium, potassium and many vitamins are contained in a large amount of B1. One ounce of walnuts contains 2.8 g of α-linolenic acid, one of the omega-3 fatty acids. Omega-3 fatty acids are unsaturated fatty acids known to help prevent heart disease, not only beneficial to vascular health, but also help brain development and lower the risk of diabetes (adult) complications. Especially omega-3 fatty acids are widely contained in walnuts among various nuts.

There are many unsaturated fatty acids such as oleic acid, linoleic acid, and linolenic acid in pine nuts, and it is said that it helps to moisturize the skin, lower the blood pressure, and also helps the stamina. Also, it is rich in vitamin B group and contains more iron than walnut, so it is good for anemia.

Almonds have almost no omega-3 fatty acids. However, almonds contain 26 mg of vitamin E per 100 g (0.7 mg of walnuts). Vitamin E is a powerful antioxidant that removes harmful (active) oxygen, inhibits adult disease and slows aging. In addition, the almond shell contains flavonoid, an antioxidant, so it is better to eat it. In addition to lowering cholesterol, almonds also lower the levels of low-density lipoproteins, which are highly cholesterol-lowering polyunsaturated fatty acids, and elevate high-density lipoproteins, which are good cholesterol in monounsaturated fatty acids.

Bellflower is a perennial plant of lanterns with flowers, white and purple in summer and edible roots. It is also called Gakyung, Dorat, Gil Gyeongjae, Hwacheon, Jeonggyeong, Sandodoraji. Roots are thick, stems grow straight, and white juice comes out when cut. The main component of the bellflower is saponin. The herb medicine is peeled off or dried as it is, and it is used for heat treatment, waste heat, and tonsillitis in herbal medicine. Platycodon is an alkaline food which has been used as a herb and alive for its roots and has been rich in fiber and has been widely used for various foods such as protein, lipids, saccharides, calcium, iron, saponin, inulin, It contains a lot of minerals. In addition, bellflower is the second most frequently consumed alive in Korea, and is particularly effective against respiratory diseases, and has various pharmacological effects such as anti-inflammation, central nervous enforcement, blood pressure lowering and hemolytic action. In particular, bellflower contains a large amount of saponin, which can contribute to respiratory health. Stimulate the mucous membranes of the neck and stomach to increase mucous secretion in the mucous membranes and help release the sputum out of the body. In addition, bellflower has a blood sugar and cholesterol lowering effect, which can help patients with diabetes, and is also effective in relieving sedation, analgesia and gastric acid secretion. It also has antibacterial, diuretic and detoxifying action. In addition, studies have shown that the inulin component inhibits the development of cancer cells and thus has anti-cancer effects.

The seasoning according to the present invention may contain 0.1 to 30 parts by weight, preferably 1 to 25 parts by weight, more preferably 10 to 20 parts by weight, based on 100 parts by weight of the whole kimbath snack containing jujube. When the seasoning is included in an amount of less than 0.1 part by weight, the flavor of the steak can be felt strongly, and when the seasoning is included in an amount exceeding 30 parts by weight, it may be difficult to feel the taste of the harmonious kim-snack.

The seasoning according to the present invention may further include at least one seasoning material selected from the group consisting of sugar, bamboo salt, chopped garlic, sweet potato, oligosaccharide, corn syrup, starch syrup, plum liquor, red pepper powder, green tea powder and horseradish. At this time, the minced garlic, the sardine, the plum liquor, and the green tea powder remove the smell of the kimchi and help to bring out the richness, and the oligosaccharide, the saury and the syrup are added to make the kimchi snacks together. The oligosaccharide is not shiny And may preferably contain starch and starch syrup. In addition, red pepper powder and wasabi can be appealed to consumers who prefer spicy flavor to spicy and sour flavor of kimchi snacks. Sugar in the seasoning ingredients can be replaced with yellow sugar. Yellow sugar is refined white sugar, and the remaining sugar solution is heated once more. When heated, the unique fragrance revives, sweetness becomes strong, and richness appears. Thus, when applied as a sulfur sugar, a kim snack having a deeper flavor and flavor can be produced.

According to one embodiment of the present invention, the kim snack may further include at least one of various seeds such as rice shrimp, anchovy, flaxseed, sunflower seed, and basil seed, and each of them may contain a specific flavor And can add flavor that is good to Kim's snack. Especially, because it adds crispy texture, it has the effect of improving overall texture of Kim's snack. Seeds used in cooking such as flaxseed, sunflower seeds and basil seeds are relatively high in vitamin content, which increases the absorption of nutrients such as protein and fat, and increases resistance to disease.

Also, according to the present invention, the oil may contain at least one or more of canola oil, sesame oil, and perilla oil. At this time, sesame oil and perilla oil not only have a lot of nutrients but also have a characteristic of stimulating the taste and visual sensation (gloss).

Canola oil is semi-drying oil extracted from rapeseed which is 1 or 2 year old herbaceous plant belonging to mustard. It has the lowest saturated oil content of 7%, which is half of olive oil. It also does not contain trans fat. Saturated fats increase the body 's bad cholesterol levels and can increase the risk of heart disease. Trans fat is also a component that increases bad cholesterol in the body and reduces good cholesterol in the body. Accordingly, the kim snack according to one embodiment of the present invention including canola oil is suitable as a well-being food for modern people to help improve health and to be particularly useful for heart diseases, obesity, hypertension and hyperlipemia. In addition, canola oil has a high ignition point, so it does not decompose at high temperature, so it stirs up various stir fries and fries. And the oil itself is the oil that protects the original taste of flavor and aroma. Therefore, when canola oil is applied, the problem of dampness can be solved because the Kim snack can have a crispy texture, and the oily taste of ordinary oil is not felt. In addition, since the general kim-snack is seasoned and roasted once with cooking oil, the sauce is not satisfactorily flavored because the seasoning is sliced into thick pieces and the seasoning and the like are not sufficiently mixed. In order to solve this problem, the kim snack according to one embodiment of the present invention has the effect of adding jujube and seasoning to the glutinous rice paste, applying it to the kimchi, and then drying it with hot air so that the seasoning can be better blended.

Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense.

The contents not described here are sufficiently technically inferior to those skilled in the art, and a description thereof will be omitted.

[Example]

≪ Example 1 >

First, jujube was selected as Korean domestic and 100% domestic produced in Gyeongbuk area, and purchased products after simple drying after finishing. The dried jujube (dried matter of the jujube) was purchased from Duson et al. (Gyeongsan, Korea) and used. After 100 mL of the dried matter of the jujube, 1,000 mL of distilled water was added, and the mixture was incubated at 90 DEG C and 70 rpm for 2 hours (HB-205SW, Hanbaek Scinentific Co., Korea). The jujube extract was filtered, lyophilized and pulverized to give an experimental example.

1 kg of Kim (Shin Ansan, Korea) was cut into two sections. After washing with water, the glutinous rice (Hansalim, Seoul) was rinsed with a roller roller (Pungkin Food Machinery Co. Ltd.), and the ratio of glutinous rice flour to water was 1: 5. To make glutinous rice paste. After boiling glutinous rice paste was cooled at room temperature for 5 hours, a dough liquid was prepared by adding salt (Sajohae, Sunil, Seoul), soy sauce (Chungjungwon, Seoul, Korea) and the jujube extract.

The prepared dough solution was spread on a thin plate and dried using a hot air drier. The dried semi-finished product was fried in canola oil (Chungjungwon, Seoul, Korea) preheated to 180 캜 for 5 seconds, and then the oil was removed and the kimchi snack containing the jujube was cut to a proper size using a cutter.

≪ Example 2 >

The same procedure as in Example 1 was repeated except that the dried jujube was not purchased but the powdered jujube (jujube powder) was purchased from Hongdian Co., Ltd. (Hongcheon, Korea) Snacks were prepared.

≪ Example 3 >

A kim snack containing jujube was prepared in the same manner as in Example 1, except that the dried jujube extract was prepared by adding 0.5: 1 by weight of dried bellflower (dried bellflower).

<Example 4>

A kim snack containing jujubes was prepared in the same manner as in Example 1 except that powdered bellflower (platycodon powder) was further contained.

&Lt; Example 5 >

A kim snack containing jujubes was prepared in the same manner as in Example 1, except that the jujuba extract was prepared by including 1: 1 weight ratio of the dried matter of the jujube extract and the dried bellflower (dried bellflower).

&Lt; Example 6 >

A kim snack containing jujube was prepared in the same manner as in Example 1, except that the dried jujube extract was prepared by including 1.5: 1 by weight of the dried bellflower (dried bellflower).

&Lt; Example 7 >

A kim snack containing jujubes was prepared in the same manner as in Example 1, except that the jujuba extract was prepared by incorporating a 2: 1 weight ratio of the dried jujube extract and the dried bellflower (dried bloom).

&Lt; Example 8 >

A kim snack containing jujubes was prepared in the same manner as in Example 1, except that the jujuba extract was prepared by incorporating the dried jujube extract and the simple dried bellflower (dried bellflower) at a weight ratio of 2.5: 1.

&Lt; Example 9 >

A kim snack containing jujubes was prepared in the same manner as in Example 1, except that the dried jujube extract was prepared by adding 3: 1 by weight of the dried bellflower (dried bellflower).

[Comparative Example]

&Lt; Comparative Example 1 &

A kim snack was prepared in the same manner as in Example 1 except that jujube was not added.

&Lt; Comparative Example 2 &

A kim snack was prepared in the same manner as in Example 1, except that jujube was added without jujube.

[Experimental Example]

Statistical analysis was performed using SPSS (SPSS Inc., Chicago, IL, USA) for statistical analysis of the results of each experiment. One-way Analysis of Variance was used for statistical significance. Duncan's multiple range test was used to test the significant difference between the mean values of each experimental group (P <0.05).

<Experimental Example 1> Analysis of physical properties of Kim snack

The adhesiveness, cohesiveness, springiness and chewiness were measured using a Rheometer (CR-100, Sun Scientific Co. Ltd., Tokyo, Japan) to measure the physical properties of Kim's snack. . Put the dough solution into the sample container at 2 cm in length and width. Load cell 10 kg, table speed 60 mm / min, set value 2 mm, adapter no. 21 ( ? 21 mm).

Table 1 shows the results of investigating changes in the physical properties of the kimchi snack mixed with the jujube extract according to the jujube type (simple dried or pulverized form after cutting).

Item Texture parameters Adhesiveness (g) Cohesiveness (%) Springiness (%) Chewiness (g) Brittleness (g) Example 1 2095.00 ± 50.51 ^a 115.41 + 4.93 ^b 178.79 ± 9.02 ^ab 9.17 ± 0.39 ^c 16.96 ± 1.66 ^ab Example 2 2157.33 ± 18.04 ^a 142.77 +/- 24.80 ^a 234.91 + - 42.17 ^a 11.14 ± 0.58 ^b 23.32 ± 9.55 ^a Example 3 2083.67 ± 76.71 ^b 117.53 ± 1.09 ^ab 165.13 + - 2.82 ^b 9.41 ± 0.09 ^b 15.55 + - 0.40 ^c Example 4 2016.00 ± 5.00 ^c 119.76 ± 2.07 ^a 196.67 ± 6.33 ^a 9.59 ± 0.16 ^b 18.73 ± 0.96 ^a Comparative Example 1 2168.33 + 1.53 ^a 108.56 ± 0.64 ^b 134.14 ± 0.92 ^b 13.83 ± 0.65 ^a 18.32 ± 0.59 ^ab

¹⁾ Values are means of triplicate determinations.

²⁾ Means with different superscripts ^(ad) in the same row are significantly different (p <0.05) by Duncan's multiple range test.

As shown in Table 1, the adhesiveness was the highest at 2168.33 g in the case of Comparative Example 1 in which the jujube extract was not added, and the results of Example 2 prepared by adding the jujube powder extract were similar to those of the Comparative Example Value, which was higher than the result of Example 1 in which the dried matter extract was added. On the other hand, the adhesiveness of Example 3 and Example 4, which were prepared by addition of the Platycodon grandiflorum extract, was higher than that of Example 3 in which the dried flower extract was added. In the case of Example 4 prepared by adding the bell flower powder extract, adhesion was lowest.

Cohesiveness was lowest at 108.56% in Comparative Example 1 in which the jujube extract was not added, and that of Example 1 prepared by adding the jujube extract was close to that of Comparative Example 1. On the other hand, the value of Example 2 containing the jujube powder extract was the highest. Meanwhile, the cohesiveness of Example 3 and Example 4, which were prepared by addition of the Platycodon grandiflorum extract, was lower than that of Example 4 in which the dried platycodone extract was added, appear.

The springiness was the lowest in the case of Comparative Example 1 in which the extract was not added, which was 134.14%, while the highest in the case of Example 2 prepared by adding the jujube powder extract. On the other hand, the springiness of Example 3 and Example 4, which were prepared by adding the bellflower extract, showed a low value in Example 3 in which the bellflower extract was added, In the case of Example 4, high elasticity was exhibited.

The chewiness was 13.83 g in the case of Comparative Example 1 in which the extract was not added and the result of Example 1 in which the extract of dried matter was added was slightly lower than that in Comparative Example 1 and the addition of the jujube powder extract In the case of Example 2, it was most similar to Comparative Example 1. On the other hand, the chewiness of Example 3 and Example 4, which were prepared by addition of Platycodon grandiflorum extract, was lower than that of Example 3 prepared by adding the Platycodon grandiflorum extract, The results are shown in Table 1.

The brittleness was 18.32 g in the case of Comparative Example 1 in which the extract was not added, and Example 2 prepared by adding the jujube powder extract showed the highest value to be broken. On the other hand, the brittleness of Example 3 and Example 4, which were prepared by adding the bellflower extract, showed that the brittleness was not as good as that of Example 3 prepared by adding the bellflower extract, In the case of Example 4 prepared by adding the bellflower powder extract, the brittle fracture was higher than Comparative Example 1 at a high value.

From the above results, it can be seen that in Example 1 (Example 1) in which the jujube extract added with jujube extracts of Examples 1 and 2 according to the jujube type (simple dried or pulverized after cutting) This was confirmed to be the most suitable for the preparation of Kim snacks. In addition, in the case of additionally prepared with the addition of platycodon, the addition of the dried platycodone extract from the platycodon containing the platycodon extracts of Examples 3 and 4 according to the platelet morphology (simple dry matter after pulping or pulverization) The most appropriate was confirmed.

<Experimental Example 2> Sensory evaluation

The sensory evaluation of kim snacks according to the addition amount of extracts was conducted by repeatedly trained 50 students of Daegu Han Univ. . (7 points), good (6 points) using 7 point scoring method as Color, Flavor, Sweet, Bitters, Overall acceptance. , Slightly better (5 points), average (4 points), slightly worse (3 points), worse (2 points), and very bad (1 point).

Table 2 shows the results of sensory evaluation of each Kim snack using the dried jujube extracts, which were confirmed to be easier for the preparation of Kim snacks through the above experimental examples.

Item color
(Color) zest
(Flavor) sweetness
(Sweet) bitter
(bitters) A bitter taste
(Acerbity) Overall acceptance Comparative Example 1 4.31 + 0.24 ^a 3.87 ± 0.26 ^c 3.73 ± 0.15 ^a 3.75 ± 0.12 ^d 3.83 ± 0.18 ^b 3.75 ± 0.11 ^b Example 1 4.24 + 0.08 ^b 4.15 + 0.13 ^a 3.47 ± 0.20 ^b 3.97 + - 0.10 ^b 4.14 ± 0.12 ^a 3.85 ± 0.12 ^a Example 3 4.24 + 0.14 ^b 4.28 ± 0.18 ^a 3.46 ± 0.33 ^b 3.95 + 0.11 ^b 4.13 ± 0.1 ^a 3.83 ± 0.22 ^a

¹⁾ Values are means of triplicate determinations.

²⁾ Means with different superscripts ^(ad) in the same row are significantly different (p <0.05) by Duncan's multiple range test.

As shown in the above Table 2, the evaluation results of the color, flavor, sweet taste, bitter taste and bitter taste of Kim Snack prepared by adding the dried matter of the jujube were not significantly different from those of Comparative Example 1, and the preference of the sensory evaluation Overall, there was no significant difference between the samples, and slightly increased sour taste. On the other hand, in the case of the comprehensive preference degree, the Kim snack of Example 1 was the best. Therefore, it was confirmed that the kim snack prepared by adding the dried matter extract of the lentil of Example 1 had sufficient palatability and commercial viability.

On the other hand, the evaluation results of the color, sweet taste, bitter taste and bitter taste of the platycodon Kim Snack were not significantly different from those of Comparative Example 1, and the preferences of the sensory evaluation were not significantly different between the samples, The preference was also excellent. Therefore, it was confirmed that the kim snack prepared by adding the dried matter extract of Strawberry of Example 3 had sufficient palatability and was commercially acceptable.

<Experimental Example 3> Sensory evaluation of Kim snack according to addition ratio of jujube and bellflower

The sensory evaluation was carried out on the kim snack prepared by adding the mixture of the above-mentioned dried matter extract (Example 1) and the dried extract of the bellflower (Example 3). The results of the sensory evaluation in terms of color, flavor, taste, texture, and overall acceptability were the same as in Experimental Example 2, and the results are shown in Table 3 below.

Item Bellflower: Jujube
(Weight ratio) color
(Color) zest
(Flavor) flavor
(Taste) Texture
(Texture) Comprehensive likelihood
(overall acceptance) Comparative Example 1 - 4.31 ± 0.3 3.87 ± 0.3 3.76 ± 0.2 4.75 ± 0.5 3.75 ± 0.1 Comparative Example 2 1: 0 4.24 0.2 4.28 ± 0.2 4.42 ± 0.1 4.23 ± 0.2 3.83 ± 0.2 Example 1 0: 1 4.24 ± 0.1 4.15 ± 0.1 4.56 ± 0.2 4.15 ± 0.2 3.85 ± 0.1 Example 3 1: 0.5 4.73 4.82 5.21 5.48 5.23 Example 5 1: 1 4.64 4.96 5.24 5.51 5.27 Example 6 1: 1.5 4.82 5.31 6.19 5.62 6.26 Example 7 1: 2 5.97 6.72 7.70 6.43 7.96 Example 8 1: 2.5 4.74 5.17 5.58 5.70 6.18 Example 9 1: 3 4.66 5.09 5.53 5.57 5.95

As shown in the above Table 3, the evaluation scores of the color, flavor, taste, texture, and overall acceptability of the Kim Snack of Example 3 and Examples 5 to 9 using the mixed extract of the dried flower product and the dried matter of the jujube In particular, the kimchi snack of Example 7 using the mixed extract obtained by mixing the dried matter of the jujube extract and the dried extract of the bellflower at a weight ratio of 1: 2 was high in all the items, It was more than twice as high as that of the single extract.

<Experimental Example 4> Storage stability analysis

For the storage stability of Kim snack, general bacteria and E. coli were examined 6 times at 3 day intervals while kept at room temperature.

For the general microbial count, 1 g of the prepared kimn snack was milled, and 1 mL of the diluted solution was pulverized and diluted stepwise with 0.85% sterilized saline to obtain a plate count agar (Difco, Becton, Dickinson & Co., Le Pont de Claix, France ) Culture medium and cultured in a 30 ° C incubator (HB-102L, Hanbaek scientific Co., Bucheon, Korea) for 24 hours and colony counted. Escherichia coli was inoculated on desoxycholate lactose agar (Difco, USA) medium and cultured in a 37 ° C incubator (HB-102L, Hanbaek scientific Co.) for 48 hours. The number of colony forming units (CFU / mL) per mL was determined by measuring the number of colonies forming 30-300 colonies.

Table 4 shows the results of the microbial changes of the Kim snack of Example 1 showing the best taste in the experimental results of the above-described sensory evaluation in three days while being stored at room temperature (25 캜).

Storage period (days) Microoganisms (unit: CFU / g) General bacteria E. coli 0 1.1 * 10 ³¹⁾ ND ²⁾ 3 1.1 * 10 ³ N.D. 6 1.1 * 10 ³ N.D. 9 1.4 * 10 ³ N.D. 12 1.4 * 10 ³ N.D. 15 1.4 * 10 ³ N.D. 18 1.4 * 10 ³ N.D.

¹⁾ Values are means of triplicate determinations.

²⁾ Not detected.

As shown in Table 4, E. coli was not detected during the storage period. The common bacteria were found to be 1.1 * 10 ³ CFU / g Was detected but increased to 1.4 * 10 ³ CFU / g on the 9th day of storage and no further increase to 1.4 * 10 ³ CFU / g on the 18th day of storage. The bacteria that were initially detected were due to contamination prior to the production stage, and the storage stability of Kim snacks is considered to be excellent.

<Experimental Example 5> Analysis of total polyphenol content of jujube extract

The total polyphenol compound content of the extracts was determined by colorimetry using the Folins-Denis method (Amerinem, & Ough, 1958). 2 mL of 50% phenol reagent (Folin-Ciocalteu's reagent) was added to 2 mL of the sample extraction filtrate, and the mixture was allowed to stand for 3 minutes, and then 2 mL of 10% Na ₂ CO ₃ solution was added thereto. Then, the solution was allowed to stand at room temperature for 10 minutes and developed with a UV-visible spectrophotometer Absorbance was measured at 700 nm using UV-1601, Shimadzu Co., Kyoto, Japan. At this time, the concentration was adjusted to 0 to 4 mg / mL using gallic acid (Yakuri pure chemicals Co., Ltd. Kyoto, Japan), and expressed as mg / 100 mL in terms of a standard curve prepared by the above method.

In general, polyphenol compounds are one of the secondary metabolites widely distributed in the plant. Phenolic compounds having various structures and molecular weights can be obtained by combining phenolic hydroxyl (OH) groups with macromolecules such as proteins, Antimicrobial and anticancer effects, and is known to be contained in large amounts in green tea (Kim et al, 2009). In addition, it is easily oxidized by polyphenol oxidase in the air to act as a cause of browning, and some black brown insoluble matters are produced, resulting in a decrease in the amount of polyphenol compounds, resulting in a loss of bitter taste and bitter taste (Kim, 1977).

The total polyphenol contents of the jujube powder extracts obtained from the jujube dried extracts and the powdered jujube extracts using the simple dry type jujube fractions were analyzed to determine the antioxidative activities of the extracts according to the jujube type. Same as. Total polyphenol content of jujube extract was 2,099.33 mg% and total polyphenol content of jujube powder extract was 2,056.82 mg%.

Experimental Example 6 Analysis of DPPH Radical Scavenging Activity of Jujube Extract

DPPH (1,1-diphenyl-2-picrylhydrazyl, Sigma) radical scavenging activity was measured by modifying the Blois method (Blois, 1958). 0.15 mM of DPPH was dissolved in 100 mL of absolute ethanol, and the absorbance of DPPH solution was diluted to approximately 1.0 at 517 nm with 50% ethanol solution as a control. DPPH radical scavenging activity was calculated by measuring the absorbance at 517 nm using a UV-visible spectrophotometer (UV-1601) after precisely reacting for 3 minutes by mixing 2.5 mL of DPPH solution with 0.5 mL of the sample.

Electron donating ability has been used as a measure to inhibit the aging of human body and to inhibit lipid oxidation in food by donating electrons to active radicals (Shon et al, 2001). DPPH is a stable free radical substance. Sulfur amino acid and ascorbic acid, aromatic Amines and the like, the free radicals are eliminated, which is a convenient method for measuring the antioxidant ability of antioxidants since it is discolored from purple to colorless, which is the radical of the nitrogen center. In particular, there is a close correlation between the total polyphenol content of the plant and the electron donating action, and it has been reported that the higher the polyphenol content, the higher the electron donating ability, and the higher the extraction time, the greater the efficacy (Seog et al Kim, Choi, & Kim, 2002).

(100, 200 and 300 ppm) DPPH radical scavenging activity was investigated in order to investigate the antioxidant activity of the jujube powder extracts from the jujube dried extracts and the jujubes of jujubes using jujube extracts The results of investigating the activity are shown in Fig. The scavenging activities of jujube extract extracts were 29.5, 50.5 and 77.5%, respectively, and jujube powder extracts were 20.21, 46.6 and 65.89%, respectively. Was higher than that of the control.

<Experimental Example 7> Analysis of ABTS radical scavenging activity of jujube extract

ABTs radical scavenging activity was tested by modifying the Re method (Re et al, 1999). ABTs (7 mM) and potassium persulfate (2.45 mM) were dissolved in distilled water and allowed to stand in the dark for 12 to 16 hours to form ABTs cation radicals (ABTS ⁺ ). This solution was diluted with 80% ethanol to have an absorbance value of 0.700 ± 0.002 at 734 nm. Add 50 μL of sample extract diluted in distilled water to the test tube and add 3 mL of diluted ABTs ⁺ solution. The reaction was allowed to proceed for 6 minutes at room temperature and the absorbance was measured at 734 nm using a UV-visible spectrophotometer (UV-1601).

ABTs are oxidized by peroxyl radicals or oxidants to cation radicals, and ABTs radicals are fairly stable and do not require oxidation promoters (Re et al, 1999). ABTs scavenging activity can measure both hydrogen-donating antioxidants and chain-breaking antioxidants and is applicable to both aqueous and organic phases (Nakabayashi, Ina, & Sakata, 1994).

(100, 200 and 300 ppm) ABTs radical scavenging activity was investigated to investigate the antioxidant activity of jujube powder extracts of jujube dried extracts and dried jujube extracts of jujube using jujube, The results of investigation of activity are shown in Fig. The removal efficiencies of jujube extract extracts were 30.52, 76.96 and 85.25%, respectively. Especially, at 300ppm, the scavenging activity of jujube extract was similar to that of ascorbic acid , Whereas the jujube powder extracts showed 8.94, 27.25 and 43.17%, respectively. It was found that the extracts treated with the jujube of the simple dry type after cutting had higher scavenging activity.

Therefore, it was confirmed that using jujubes of simple dry type after chopping rather than powdered jujube is suitable for using functional ingredients.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, Those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

Therefore, the spirit of the present invention should not be construed as being limited to the above-described embodiments, and all of the equivalents or equivalents of the claims, as well as the following claims, I will say.

Claims (10)

Pulverizing the glutinous rice after washing to remove moisture;
Adding the ground glutinous rice to water and heating the ground glutinous rice for 1 to 100 minutes to prepare a glutinous rice paste;
Cooling the glutinous rice paste;
Adding jujube and seasoning to the frozen glutinous rice paste;
Applying a glutinous rice paste to which seasoning has been added;
Drying the laver;
Heating the dried laver to 150 to 250 ° C oil for 1 to 60 seconds;
Removing the oil after cooling the heated steam; And
Cutting and packaging,
The weight ratio of the glutinous rice to the water is 1: 1 to 1:10,
Wherein the seasoning comprises at least one of salt, soy sauce, nuts and bellflower, wherein the oil comprises at least one of canola oil, sesame oil and perilla oil, and the weight ratio of the bellflower and the jujube is 1: 1.5 to 2.5 &Lt; / RTI &gt; wherein the jujubes comprise a jujube.
delete delete delete delete delete The method according to claim 1,
Wherein the time for drying the steaming steam is 1 to 20 minutes.
The method according to claim 1,
Wherein the dried kimchi is hot air-dried.
A kim snack produced by the method according to any one of claims 1, 7 and 8.
10. The method of claim 9,
Wherein the Kim snack has an antioxidant activity.

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