KR101963691B1 - method for manufacturing laver-boogak - Google Patents
method for manufacturing laver-boogak Download PDFInfo
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- KR101963691B1 KR101963691B1 KR1020170030116A KR20170030116A KR101963691B1 KR 101963691 B1 KR101963691 B1 KR 101963691B1 KR 1020170030116 A KR1020170030116 A KR 1020170030116A KR 20170030116 A KR20170030116 A KR 20170030116A KR 101963691 B1 KR101963691 B1 KR 101963691B1
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- glutinous rice
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- kimchi
- baking
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- 238000000034 method Methods 0.000 title abstract description 13
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- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 80
- 235000009566 rice Nutrition 0.000 claims abstract description 80
- 238000002360 preparation method Methods 0.000 claims abstract description 23
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- 241000238557 Decapoda Species 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 8
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- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 4
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- 235000013312 flour Nutrition 0.000 claims description 2
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- 241001247145 Sebastes goodei Species 0.000 claims 1
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- 235000015067 sauces Nutrition 0.000 abstract 1
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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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
-
- 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
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/14—Mouthfeel improving agent
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a Kimbug manufacturing method. More particularly, the present invention relates to a method and apparatus for reducing the caloric content and fat content of a conventional fried kimbu, and maintaining a crispy texture without damp, By lowering the total calories of Kimbugae obtained by lowering the calories of Kimchi, it reduces calorie burden when ingested. By coating the outer surface with oligo-polysaccharide in the oven, And to maintain a crispy texture by preventing moisture absorption to a maximum extent.
To this end, the present invention relates to a method for preparing a glutinous rice, comprising washing the glutinous rice with water, Garlic, green onion, radish, onion, anchovy, dried shrimp, and kelp are prepared and added to water and heated to produce broth; A step of preparing glutinous rice pudding which is prepared by grinding the glutinous rice prepared in the glutinous rice preparation step with the broth prepared in the step of producing the glutinous rice; A preparation step of preparing a kimono containing anchovies, shrimp, almonds, sesame, squash, sweet potatoes, and red pepper and baking it in an oven to coat the outer surface with oligosaccharide; After applying glutinous rice to the kimchi, sticking the kimchi on the glutinous rice paste, applying glutinous rice on the kimchi, and putting the kimono prepared in the kimono preparation stage; A drying step of drying the result of the ornamental step; An oven-baking step of baking the result of the drying step in an oven; And a step of obtaining a baked sauce baked in an oven baking step.
Description
The present invention relates to a Kimbug manufacturing method. More particularly, the present invention relates to a method and apparatus for reducing the caloric content and fat content of a conventional fried kimbap, and maintaining a crisp and crispy texture through an oven baking step. The oil is added to the glutinous rice during the glutinous rice paste production process, By lowering the total calories of Kimbugae obtained by lowering the calories of Kimchi, it reduces calorie burden when ingested. By coating the outer surface with oligo-polysaccharide in the oven, And to maintain a crispy texture by preventing moisture absorption to a maximum extent.
Kim buks produce seaweed using seaweed, etc., and apply onions such as onions to the surface of the kimchi with glutinous rice paste, and then dry the kimchi and fry the dried kimchi in oil.
Kim, which is usually made by drying seaweed, is used as a main food in dietary life, and its cooking methods are various. Therefore, it is possible to eat Kim as it is, to lightly cook the steaming fire, to eat salt, It is used as a variety of cooking methods, such as crushing steaming steaming and baking and grilling.
Therefore, in the case of preparing steaming by using collected seaweed, and by using the prepared steaming, it is at the limit of the cooking process and the manufactured article, and a new recipe using steaming and a new taste And to expect the appearance of a product that will deliver the product.
In addition, Kimbuchi dishes which are fried by applying glutinous rice paste on both sides of the kelp and kelp are used, but the calories are increased according to the cooking process of the frying, and may adversely affect the body. Due to the characteristics of the ingredients and steaming time, There is a problem that the crisp texture depending on the time is deteriorated.
Prior Art Document: KR Patent Registration No. 1465646 (published Nov. 26, 2014)
The present invention has been devised to solve the above-mentioned problems, and it is an object of the present invention to provide Kimbuchi which maintains a crispy texture of Kimbu and Kim in manufacturing Kimbuchi, and is healthy and low in calorie and nutrition.
In order to accomplish the above object, the present invention provides a method of manufacturing a Kimbug manufacturing method comprising the steps of: washing glutinous rice with water; Garlic, green onion, radish, onion, anchovy, dried shrimp, and kelp are prepared and added to water and heated to produce broth; A step of preparing glutinous rice pudding which is prepared by grinding the glutinous rice prepared in the glutinous rice preparation step with the broth prepared in the step of producing the glutinous rice; A preparation step of preparing a kimono containing anchovies, shrimp, almonds, sesame, squash, sweet potatoes, and red pepper and baking them in an oven to coat the outer surface with oligosaccharide; After applying glutinous rice to the kimchi, attaching the kimchi to the glutinous rice paste, applying glutinous rice on the kimchi, and putting the kimono prepared in the kimono preparation stage; A drying step of drying the result of the ornamental step; An oven-baking step of baking the result of the drying step in an oven; And obtaining a baked rice baked on the roasted oven stage.
The method may further include a cooling step of cooling the glutinous rice paste produced in the glutinous rice paste production step after the glutinous rice flour production step.
In addition, the preparation step of the preparation step may be characterized in that an outer surface is coated with an oligosaccharide so as to prevent absorption of moisture contained in the outside air as time goes by.
According to the present invention, the calorie content and the fat content are lowered through the oven baking step than in the conventional fried kimbap, and the crispy texture can be maintained without being damp.
Further, according to the present invention, the oil is added to the glutinous rice during the glutinous rice paste production step and heated and cooled, thereby lowering the calories of the glutinous rice and lowering the total calories of the glutinous rice gruel so as to increase the calorie burden upon ingestion .
In addition, according to the present invention, by coating an outer surface with an oligosaccharide coated with an oven in an oven in a preparation step of a lotion, it is possible to maintain the crisp texture by preventing water absorption in the outside air as much as possible over time It has the effect.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method for manufacturing a Kimbug according to a preferred embodiment of the present invention;
FIG. 2 is a view showing a photograph of each step of the method of manufacturing a Kimbug according to a preferred embodiment of the present invention,
FIGS. 3 to 8 are graphs showing the results of a specific step-by-step comparison test report of the Kimbu angle fabrication method according to a preferred embodiment of the present invention, and
FIG. 9 is a photograph showing a Kimbug angle formed by a Kimbug manufacturing method according to a preferred embodiment of the present invention.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, the same reference numerals are used to designate the same or similar components throughout the drawings. In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In addition, the preferred embodiments of the present invention will be described below, but it is needless to say that the technical idea of the present invention is not limited thereto and can be variously modified by those skilled in the art.
The present invention relates to a Kimbug manufacturing method (S100). More specifically, in an oven baking step (S80), the calorie content and the fat content are lowered than the conventional fried Kimbu angle, the crisp texture is maintained without being damp, and the oil is added to the glutinous rice in the glutinous rice paste making step (S30) By lowering the calories of the glutinous rice by lowering the calories of the glutinous rice by lowering the calories of the glutinous rice by lowering the total calories of the glutinous rice by lowering the calories of the glutinous rice by lowering the calories of the glutinous rice by heating and cooling, (S100) that can absorb moisture contained in the outside air over time and maintain a crispy texture.
FIG. 1 is a flow chart of a method of manufacturing a Kimbu angle (S100) according to a preferred embodiment of the present invention, FIG. 2 is a drawing showing an operation of each step of a Kimbu angle manufacturing method (S100) according to a preferred embodiment of the present invention, FIG. 9 is a photograph showing a Kimbug angle formed by the Kimbug manufacturing method (S100) according to a preferred embodiment of the present invention. FIG. 9 is a photograph showing a Kimbug angle formed by the Kimbug manufacturing method (S100) according to a preferred embodiment of the present invention .
1 and 2, a method of manufacturing a Kimbu angle S100 according to a preferred embodiment of the present invention includes preparing a glutinous rice (S10), producing a broth (S20), producing a glutinous rice paste (S30) (S50), a decorative step (S60), a drying step (S70), an oven baking step (S80), and an obtaining step (S90).
Hereinafter, the glutinous rice preparation step (S10) will be described in detail.
The glutinous rice preparation step (S10) is a step in which the glutinous rice is washed with water and the glutinous rice is called.
20 g of garlic, 20 g of radish, 20 g of onion, 20 g of onion, 20 g of anchovy (mixed with fleshy radishes (extreme 77 mm or more of anchovy dried product)) 20 g of dried shrimp and 20 g of kelp were put into 500 g of water, To produce broth.
In the glutinous rice pudding preparation step (S30), the glutinous rice paste preparation step (S30) comprises grinding the glutinous rice prepared in the glutinous rice preparation step (S10) to produce the glutinous rice paste.
In addition, the glutinous rice paste production step (S30) is characterized in that oil is added to the broth fed with the ground glutinous rice.
In the cooling step S40, after the glutinous rice paste production step S30, the glutinous rice paste produced in the glutinous rice paste production step S30 is cooled at a temperature of 1 캜 or more and 4 캜 or less for 6 hours or more.
In addition, it is characterized in that the oil is added to the rice in the glutinous rice paste manufacturing step (S30), and then the cooled product is cooled in the cooling step (S40) to lower the calories of the glutinous rice.
Further, referring to Fig. 3 (Kimbuchi made of glutinous rice paste at room temperature) to Fig. 4 (Kimbuchi made of glutinous rice with oil added and cooled), it can be confirmed that the heat of Kimbuchi made of cooled glutinous rice added with oil is lower, It is proved that the glutinous rice paste with the oil added to cool affects the caloric degradation.
Preparation step (S50) is to prepare an almond, shrimp, almond, sesame, pumpkin, sweet potato, ham seed, tepp, basil seed and red pepper seeds, and baked in an oven to coat the outer surface with oligosaccharide.
In addition, the material for the preparation step S50 can be selected from among the above listed anchovy, shrimp, almond, sesame, squash, sweet potato, hampe seed, tep, basil seed and red pepper. Of course.
In addition, the preparation step (S50) is characterized in that an outer surface is coated by coating with an oligosaccharide so as to prevent absorption of moisture contained in the outside air as time goes by.
In addition, referring to Fig. 5 (Kimbuchi without coating on the surface) to Fig. 6 (Kimbugi coated on the surface), it can be seen that the water content of Kimbuchi coated with the outer surface of oligo- To prevent the absorption of outside air as much as possible to maintain the crisp texture of the famous.
In step S60, the sweetened glutinous rice paste is applied, the glutinous rice paste is applied on the glutinous rice paste, the glutinous rice paste is applied on the glutinous rice, and the prepared glutinous rice is prepared in the preparation stage (S50).
In the drying step (S70), the result of the decorative step (S60) is dried in a dryer.
More preferably, it is characterized in that it is dried in a dryer at 60 DEG C for 5 hours or more, and it can be suitably changed.
The baking step (S80) bakes the result of the drying step (S70) in the oven.
More preferably, it is desirable to bake the resulting dried product in an oven at 150 DEG C for not less than 30 seconds but not longer than 60 seconds, which can be suitably changed.
According to the present invention, it is possible to lower the caloric content and the fat content, and maintain a crispy texture without dampness, through the oven baking step (S80).
7 (test report showing the calorie of the anchovy kimchi angle of the present invention) to Fig. 8 (fried kimbuchi in the market) of the present invention, the anchovy kimchi angle of the present invention is 364.9kcal in 100g, and the fried kimbap angle in the market is 170kcal , And when converted to 100 g, it is about 560 kcal, which means that the anchovy gumbo calories obtained by the process of the present invention are low.
9, the step of obtaining S90 is a step of obtaining a Kimbug angle baked in an oven baking step S80. The anchovy, shrimp, almond, sesame, pumpkin, sweet potato, ≪ / RTI > and Cheongyang red pepper were obtained.
It will be apparent to those skilled in the art that various modifications, substitutions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. will be. Therefore, the embodiments disclosed in the present invention and the accompanying drawings are intended to illustrate and not to limit the technical spirit of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments and the accompanying drawings . The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.
S10 - Glutinous rice preparation stage
S20 - Sewage production stage
S30 - Glutinous rice paste manufacturing stage
S40 - Cooling step
S50 - Preparatory steps
S60 - Wardrobe Decorations
S70 - drying step
S80 - Oven baking step
S90 - Step of obtaining
S100 - Kimbug Manufacturing Method
Claims (3)
Garlic, green onion, radish, onion, anchovy, dried shrimp, and kelp are prepared and added to water and heated to produce broth;
Preparing glutinous rice flour by adding oil to the broth prepared in the broth production step, grinding the glutinous rice prepared in the preparation step of glutinous rice, and heating the glutinous rice paste to prepare glutinous rice paste;
A cooling step of cooling the glutinous rice paste produced in the glutinous rice paste production step at a temperature of 1 캜 to 4 캜;
A preparation step of preparing a kimono containing anchovies, shrimp, almonds, sesame, squash, sweet potatoes, ham seeds, tef, basil seeds and chili peppers and baking them in an oven to coat the outer surface with oligosaccharides;
After applying glutinous rice to the kimchi, sticking the kimchi on the glutinous rice paste, applying glutinous rice on the kimchi, and putting the kimono prepared in the kimono preparation stage;
A drying step of drying the result of the ornamental step;
An oven-baking step of baking the result of the drying step in an oven; And
Obtaining step of obtaining Kimbu-gak baked on the roasted oven stage
Lt; / RTI >
The preparatory stage
Coating the outer surface with oligosaccharide to the utmost to prevent the oven roasted starch from absorbing the moisture contained in the outside air over time
≪ / RTI >
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170030116A KR101963691B1 (en) | 2017-03-09 | 2017-03-09 | method for manufacturing laver-boogak |
| PCT/KR2018/000465 WO2018164368A1 (en) | 2017-03-09 | 2018-01-10 | Kim bugak preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170030116A KR101963691B1 (en) | 2017-03-09 | 2017-03-09 | method for manufacturing laver-boogak |
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| KR20180103330A KR20180103330A (en) | 2018-09-19 |
| KR101963691B1 true KR101963691B1 (en) | 2019-03-29 |
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| WO (1) | WO2018164368A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220156697A (en) | 2021-05-18 | 2022-11-28 | 이용인 | Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method |
| KR20230005022A (en) | 2021-06-30 | 2023-01-09 | 이용인 | Kimbugak manufacturing method and Kimbugak manufactured by the method |
| KR20230092104A (en) | 2021-12-16 | 2023-06-26 | 이용인 | Kimbugak manufacturing method using bread crumbs and Kimbugak manufactured by the method |
| KR20230128650A (en) | 2022-02-28 | 2023-09-05 | 양태용 | method for manufacturing laver-boogak |
| KR20240045395A (en) | 2022-09-29 | 2024-04-08 | 김수 | method for manufacturing laver-boogak |
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| KR102220871B1 (en) * | 2019-06-13 | 2021-02-25 | 이영기 | Laver snack including hemp seed powder and hemp oil, and manufacturing method and apparatus thereof |
| KR102199336B1 (en) * | 2020-05-21 | 2021-01-06 | 강구철 | Method for producing pollock bugak and pollock bugak produced thereby |
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| KR100806675B1 (en) * | 2006-12-11 | 2008-02-26 | 롯데제과주식회사 | The nuts topping biscuit manufacturing process which is stable in oxidation |
| KR101286364B1 (en) * | 2011-10-31 | 2013-07-15 | 전홍정 | method for manufacturing laver-boogak |
| KR20140079272A (en) * | 2012-12-18 | 2014-06-26 | 씨제이제일제당 (주) | Laver-snack made of laver and cereal sheets and a process for the production thereof |
| KR101663872B1 (en) * | 2014-10-02 | 2016-10-10 | 김병문 | Laver-snack and manufacturing process and manufacturing apparatus thereof |
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- 2017-03-09 KR KR1020170030116A patent/KR101963691B1/en active IP Right Grant
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- 2018-01-10 WO PCT/KR2018/000465 patent/WO2018164368A1/en active Application Filing
Non-Patent Citations (1)
| Title |
|---|
| 인터넷 게시물, http://blog.naver.com/yeye3377/20120727079(2011.01.17.) 1부.* |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20220156697A (en) | 2021-05-18 | 2022-11-28 | 이용인 | Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method |
| KR20230005022A (en) | 2021-06-30 | 2023-01-09 | 이용인 | Kimbugak manufacturing method and Kimbugak manufactured by the method |
| KR20230092104A (en) | 2021-12-16 | 2023-06-26 | 이용인 | Kimbugak manufacturing method using bread crumbs and Kimbugak manufactured by the method |
| KR20230128650A (en) | 2022-02-28 | 2023-09-05 | 양태용 | method for manufacturing laver-boogak |
| KR20240045395A (en) | 2022-09-29 | 2024-04-08 | 김수 | method for manufacturing laver-boogak |
Also Published As
| Publication number | Publication date |
|---|---|
| WO2018164368A1 (en) | 2018-09-13 |
| KR20180103330A (en) | 2018-09-19 |
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