KR102177569B1 - Fried food having frozen lever roll and preparation method thereof - Google Patents

Abstract

The present invention relates to fried food having a frozen laver roll and a manufacturing method thereof. The manufacturing method of the fried food having a frozen laver roll of the present invention comprises: a first step of manufacturing soaked cellophane noodles by putting cellophane noodles in warm water; a second step of manufacturing filling for a laver roll by mixing salt, sugar, a Korean style soy sauce, steamed sweet potato powder in the soaked cellophane noodles; a third step of manufacturing the laver roll by rolling and covering the filling for the laver roll with laver; a fourth step of manufacturing a laver roll cut product by cutting the formed laver roll; a fifth step of uniformly coating the entire surface of the laver roll cut product with batter and manufacturing fried food having a laver roll by frying the same in oil; and a sixth step of manufacturing the fried food having a frozen laver roll by rapidly freezing the fried food having a laver roll. The present invention improves ease of forming the laver roll due to improved adhesion of laver, prolongs a storage period by minimizing deterioration of the laver roll, and maintains a crispy texture.

Description

Fried food having frozen lever roll and preparation method thereof

The present invention relates to a frying of frozen laver and a method for manufacturing the same, and more particularly, a frozen laver that increases the ease of forming the laver due to improved adhesion of laver and minimizes deterioration of the laver, prolonging the storage period and maintaining a crispy texture. It relates to fried seaweed rolls and a method of manufacturing the same.

Laver (Porphyra tenera) is a representative cultured red algae, and contains the most carbohydrates of agar, hemicellulose, sorbitol, and dulcitol, and contains almost no fat, but contains 30 to 40% of protein.Threonine, valine, leucine, isoleucine, In addition to essential amino acids such as lysine, methionine, phenylalanine, and driptophan, inorganic substances such as Na, K, Ca, P, Fe, L, and Br are contained.

Such laver is a nutritious food that can be easily encountered and consumed in daily life, and is commonly used as a material for gimbap, grilled laver, and rolled laver.

Among them, laver is a term that refers to vermicelli seasoned with soy sauce, sesame salt, sesame oil, etc., rolled in laver, coated with a tempura coat, and then fried.In the case of such laver, laver and vermicelli are used as a snack to eat at once.

However, since conventional laver rolls have to wrap the material inside laver, the laver is torn when the moisture exceeds a certain amount, so there is no choice but to limit the ingredients.

Therefore, in conventional laver rolls, the starch of the vermicelli must be at least 60% or more so that the starch of the vermicelli is heated and sugar is generated, and it is lumped due to its viscosity, so that other ingredients such as vegetables or tofu are not removed. Then, due to the moisture generated from the material itself, the viscosity is significantly lowered, the adhesion with the laver is lowered and separated, so it is difficult to use tofu or vegetables with a lot of moisture.

In addition, there is a serious problem in management that leads to quality deterioration, such as deterioration in the distribution or storage process, and a problem in that the texture of the fried clothes is easily moistened even after manufacturing, and the texture is significantly reduced when ingested.

1. Republic of Korea Patent Publication No. 10-1550728'Frozen seaweed roll manufacturing method' 2. Republic of Korea Patent Publication No. 10-0928709'Fusion seaweed roll manufacturing method'

An object of the present invention is to improve the adhesion of laver so that laver can be easily molded even if functional materials other than vermicelli are added, and frozen laver rolls that minimize deterioration of the laver and prolong the storage period and maintain a crispy texture Its purpose is to provide a method for manufacturing the same.

The manufacturing method of the frozen seaweed roll of the present invention for achieving the above object is the first step of preparing soaked sweet potato by putting the sweet potato in lukewarm water, adding salt, sugar, soy sauce, and steamed sweet potato powder to the soaked sweet potato and mixing The second step of manufacturing a laver roll, the third step of manufacturing a laver roll by rolling and molding the outside of the laver roll, a fourth step of cutting the molded laver roll to produce a laver roll, cutting the laver roll It characterized by including a fifth step of preparing deep-fried seaweed rolls by evenly covering the entire surface of water, and frying them in oil, and a sixth step of preparing frozen seaweed rolls by rapidly freezing the seaweed rolls.

In addition, when preparing the soaked vermicelli in the first step, it is characterized in that it is prepared by putting the vermicelli at 10 to 20°C for 10 to 15 hours.

In addition, it is characterized in that when the second step of preparing the gimmal cattle, the egg white powder is further added.

In addition, when preparing the fried laver in the fifth step, it is characterized in that the sprout barley powder is further added and mixed.

The frozen laver roll of the present invention is manufactured by the above manufacturing method, so it is easy to mold laver rolls, and functional substances are added according to the preferences of consumers, so that the protein ingredient is added and the fat absorption rate is lowered. Allows you to

The technical problems to be achieved by the present invention are not limited to the technical problems mentioned above, and other technical problems that are not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. There will be.

According to the present invention, there is provided a frozen laver roll and a method for manufacturing the same, which increases the ease of forming the laver due to the improved adhesion of laver, minimizes deterioration of the laver, prolongs the storage period, and maintains a crispy texture.

In addition, due to the various functional ingredients contained in the ingredients of the laver, it is possible to expect the possibility of using it as a snack as well as a meal replacement.

1 is a view showing a manufacturing process diagram of a frozen seaweed roll according to Example 1 of the present invention.

Hereinafter, the present invention will be described in detail, and detailed descriptions of known functions and configurations that may unnecessarily obscure the subject matter of the present invention will be omitted.

The present invention relates to a frozen laver roll and a method for manufacturing the same, and more specifically, the first step (S10) of manufacturing soaked vermicelli, the second step (S20) of manufacturing a laver for laver, and the outside of the laver for laver The third step (S30) of manufacturing seaweed rolls by molding with the second step (S30), the fourth step of manufacturing the seaweed rolls cut by cutting the molded seaweed rolls (S40), and the fifth step of preparing fried seaweed rolls by frying the cuts of seaweed (S50) ) And, characterized in that it comprises a sixth step (S60) of producing a frozen seaweed fried by quick-freezing the fried seaweed, this will be described in detail based on what is shown in FIG.

<The manufacturing step of the frozen seaweed roll of the present invention>

1. The first step: manufacturing soaked vermicelli (S10)

This step is characterized by making soaked vermicelli by putting it in lukewarm water and soaking it.

In other words, it is usually to use the vermicelli cooked during the manufacture of kimmali, which is prepared by adding dried vermicelli in hot water and cooling it after cooking. However, if the vermicelli is cooked in boiling water, the chewy texture of the vermicelli itself decreases. In addition, as heat is applied to the vermicelli itself once more through the following frying process, the texture and shape of the vermicelli itself hardly appear when the final material, Kimmal is fried, and its taste deteriorates.

Therefore, in this step, soaked vermicelli is used to provide the chewy texture of the vermicelli itself, and more preferably, the soaked vermicelli is prepared by immersing it in lukewarm water at about 10 to 20°C for 10 to 15 hours. It is good to do. This is a suitable condition for soaking dried dried noodles. When the temperature exceeds 20°C, the noodles are cooked, making it difficult to maintain the texture of the noodles in the final laver, and at temperatures below 10°C, the dried noodles are difficult to soak. In addition, even if it is soaked for less than 10 hours, the vermicelli is not soaked properly, and if it is soaked for more than 15 hours, the texture of the vermicelli is rather degraded.

In this step, the so-called vermicelli may be prepared by adding an extract extracted from fruits or vegetables to lukewarm water.

In other words, the extract extracted from the fruits or vegetables is characterized in that one or more of fruits or vegetables are selected and extracted with water, and more preferably, the fruits are persimmon, tangerine, strawberry, mango, plum , Melon, banana, peach, apple, apricot, pomegranate, watermelon, avocado, palm, orange, pitaya, grapefruit, melon, cherry, kiwi, tomato, pineapple, papaya, grape, nectarine, caramboraro, guava, It is used as any one or a mixture of two or more selected from atemoya, pear, karambora, lychee, and the vegetables include carrots, cabbages, radishes, green onions, cucumbers, parsley, lettuce, leek, green pepper, bellflower, Sesame leaves, chicory, mustard leaves, onions, spinach, garland chrysanthemum, pumpkin, radish, celery, mushrooms, bamboo shoots, any one selected from one or a mixture of two or more is recommended.

The extract is colored in order to make the soaked vermicelli look beautiful, and at the same time, it is possible to include the functional ingredients of these extracts.

At this time, the extract is 0.01 to 10% by weight based on the weight of the lukewarm water, which is less than 0.01% by weight, it becomes difficult to add functional ingredients of the extract, and if it exceeds 10% by weight Too much of the content, the color becomes too dark, or the taste and aroma of the extract itself appear strong, and there is a concern that it may give consumers a sense of rejection.

2. The second step: manufacturing step (S20)

In this step, salt, sugar, soup soy sauce, and steamed sweet potato powder are added to the soaked vermicelli and mixed to prepare a gimmal beef.

In other words, the soaked vermicelli itself is difficult to feel any taste, so when using it as a seaweed roll, a taste that consumers will prefer should be added. Accordingly, in this step, salt, sugar, and soy sauce are applied to the soaked vermicelli as ingredients used for the inner and bottom of the laver, and at this time, steamed sweet potato powder that enhances the binding power is added and applied. This is to compensate for the shortcomings of soaked vermicelli, which has a disadvantage in that its binding power is poor, unlike vermicelli cooked in boiling water.

In other words, the binding strength between the vermicelli is essential to apply it as a laver, and the soaked vermicelli itself contains moisture, so adding a powdery material such as flour can provide the binding force.

At this time, in this step, steamed sweet potato powder is applied as the powdery material, which provides excellent binding power when the sweet potato powder is combined with moisture, and has a good beta-carotene content for enhancing immunity to the sweet potato itself. , It has a large amount of dietary fiber, so it has the advantage of further promoting digestion. In particular, steamed sweet potato powder facilitates the molding process during manufacturing because the steamed sweet potato powder maintains the binding strength of the so-called vermicelli even more than the application of ordinary starch, flour, or ordinary sweet potato powder.

The mixing ratio of these ingredients is very important, and the mixing ratio that is most preferred by consumers and has the best binding power is 0.1 g of salt, 0.4 g of sugar, 0.4 g of soup soy sauce, and steamed sweet potato powder in 1 kg of soaked sweet potato. It is most suitable to mix 1g and 1g egg white powder.

That is, if the weight of the salt, the sugar, and the soy sauce is out of the weight range, the seasoning does not match and the preference of the consumers is rather lowered.The weight range of the salt, sugar, and soy sauce is the content ratio with the highest preference of consumers. Able to know.

In addition, in this step, egg white powder is additionally added to prepare beef for laver. In other words, the egg white powder is a powder made from the whites of eggs, and since the seaweed roll itself consists only of vermicelli, seaweed and fried clothes, it has a somewhat low protein content, which makes it difficult to enjoy as a single meal. Will do it.

At this time, the content of the egg white powder is best to add the same as the steamed sweet potato powder. This is because if the content of egg white powder is excessively high, consumers may reject it due to the characteristic scent of egg white powder, or the binding power may decrease due to egg white powder.

3. The third step: seaweed roll manufacturing step (S30)

In this step, the outside of the laver for laver is rolled up with laver and molded to make laver rolls.

In other words, the above prepared laver rolls are put on the top of the rolled laver with 5 to 10 sheets for gimbap, and then rolled up in a cylindrical shape and wrapped around the rolled laver.

4. Fourth step: manufacturing step of cutting seaweed roll (S40)

In this step, the molded seaweed roll is cut to prepare a cut product.

In other words, in order to make it easier for consumers to eat as a substitute for a single meal, the molded seaweed rolls are cut and manufactured, and the length of the rolled seaweed is best made of about 5 to 7cm long.

5. Step 5: Manufacturing step of deep-fried seaweed roll (S50)

In this step, after the laver roll is evenly coated on the entire surface of the cut, it is fried in oil to prepare the laver roll.

At this time, it is recommended that the fried clothes be coated so that the seaweed rolls are 1 to 15 mm thick outside the cut. This is not easy to prepare the fried seaweed rolls when the thickness of the coated fried clothes is less than 1 mm. It is desirable to keep the thickness of the fried clothes 1 ~ 15㎜ because the time may take longer or the contents may not be well cooked.

The fried clothes are best composed of 40 to 45% by weight of purified water, 20 to 29% by weight of gravitational flour, 15 to 20% by weight of fried flour, 10 to 19% by weight of corn starch, and 0.3 to 1% by weight of refined salt. In other words, the mixing ratio of the fried clothes is in a state of viscous consistency so that the seaweed rolls are well applied to the surface of the cut material, so that it is crispy and is an optimal mixing state that consumers can prefer. In other words, when the weight range of each of the ingredients is out of the above conditions, the viscosity of the fried clothes itself decreases, causing problems such as peeling of the fried clothes after being fried or not being seasoned.

In addition, it is also prepared by adding sprout barley powder to the fried clothes.

In other words, the process of frying the following is the application of oil with a very high fat content, so it is difficult for anyone of all ages to enjoy.

Accordingly, in order to use it as a meal, if sprout barley powder, which is more preferably known to have body fat resolution, is added and applied, the preference of consumers can be further increased. Accordingly, the sprout barley powder may be added and used, more preferably, it is best to contain 5 to 10% by weight of the sprout barley powder based on the total weight of the fried clothes.

In other words, if the content of the sprout barley powder is less than 5% by weight, it is difficult to expect the efficacy of the sprout barley powder itself, and if it exceeds 10% by weight, consumers will rather be due to the unique flavor and taste of the sprout barley powder. You will be able to give them a sense of rejection.

The dried seaweed cuts coated with the fried clothes prepared in this way are fried in oil. At this time, it is preferable to fry for 30 to 100 seconds in oil at 170 to 200°C. When the oil temperature is less than 170°C, it is difficult to prepare a crispy laver, and when it exceeds 200°C, it is too fried, so it is preferable to maintain the temperature of the oil at 170 to 200°C. In addition, if the frying time is less than 30 seconds, there is also a problem that the contents are not fried well, and if the time exceeds 100 seconds, there is a problem that it is excessively fried and unsuitable for food. It is preferable to keep the frying time from 30 seconds to 100 seconds.

In particular, the present invention is to be distributed in a frozen state, and when consumed by consumers, the cooking process is performed once more. Accordingly, it is preferable to maintain the frying temperature and time because there is a fear that the texture may be deteriorated if the processing temperature or time is exceeded.

6. The sixth step: Frozen seaweed roll manufacturing step (S60)

In this step, it is characterized in that the fried seaweed is rapidly frozen to prepare frozen seaweed fried.

In other words, the fried laver is characterized in that it is distributed in a frozen state, and when commercialized by rapid freezing, the shelf life is possible from a minimum of 9 months to a maximum of 12 months.

Accordingly, the fried seaweed rolls are rapidly frozen for 35 to 45 minutes in a quick freezer at -35 to -40°C. At this time, the fried seaweed rolls can be kept in the raw state by minimizing damage to the ingredients, and nutrients It is possible to prevent deterioration by minimizing the destruction of seaweed and preventing oxidation and dehydration of seaweed rolls, thereby increasing the shelf life.

Thereafter, the frozen seaweed fried is stored and distributed in a frozen state at -18°C or lower.

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

<Example 1> Preparation of frozen seaweed roll 1 of the present invention

1 kg of vermicelli was completely immersed in 2ℓ of lukewarm water at about 15℃ and soaked for 10 hours to prepare soaked vermicelli.

Salt 0.1g, sugar 0.4g, soup soy sauce 0.4g, and steamed sweet potato powder 1g were added to 1 kg of soaked sweet potato, and mixed to prepare a gimmal beef.

Then, after spreading 3 sheets for gimbap, the prepared seaweed roll was put on top of it, and then rolled up in a cylindrical shape and wrapped around it to prepare seaweed roll.

The prepared seaweed roll was cut into about 5cm, which is an easy to eat size, to prepare a seaweed roll cut product.

Then, 45g of purified water, 25g of gravity flour, 17.5g of frying powder, 12g of corn starch, and 0.5g of refined salt were added and mixed to prepare a fried cloth.

The prepared fried clothes are evenly coated on the entire surface of the cut material so that the thickness is approximately 10mm.Fry this in 180℃ oil for about 1 minute to prepare fried seaweed, and then quickly cooled in a quick freezer at -35℃ for 40 minutes. The inventors of the frozen seaweed fried 1 was prepared.

<Example 2> Preparation of fried seaweed roll 2 of the present invention

It was prepared in the same manner as in Example 1, but when the soaked vermicelli was prepared, grape water extract was added to lukewarm water to prepare frozen seaweed fried 2 according to the present invention.

At this time, the grape water extract was prepared by adding 1 kg of grape skin crushed to 0.5 cm size with a chopper and 500 g of grape clusters cut into 1 to 2 cm in 6 kg of water, stirring for 2 days, extracting, and filtering the supernatant. The content was mixed and used in 5% by weight based on the weight of the lukewarm water.

<Example 3> Preparation of frozen seaweed roll 3 of the present invention

It was prepared in the same manner as in Example 1, but the present inventors frozen seaweed fried 3 was prepared by adding 1 g of egg white powder when preparing the seaweed roll.

<Example 4> Preparation of frozen seaweed roll 4 of the present invention

It was prepared in the same manner as in Example 1, but when the fried clothes were prepared, 6 g of sprout powder was added to prepare frozen seaweed frying 4 of the present invention.

<Comparative Example 1> Preparation of fried frozen seaweed rolls 5 using cooked sweet noodles

It was prepared in the same manner as in Example 1, but instead of the bulin-dang-myeon applied in Example 1, a frozen gim-mal-i fried 5 was prepared by applying cooked dang-myeon prepared by boiling in boiling water at 100° C. for 20 minutes.

<Comparative Example 2> Preparation of frozen seaweed roll 6 applying uncooked sweet potato powder

It was prepared in the same manner as in Example 1, but the frozen seaweed fried 6 was prepared by applying uncooked raw sweet potato powder instead of the steamed sweet potato powder when preparing the seaweed roll of Example 1.

<Comparative Example 3> Preparation of fried frozen seaweed roll 7

It was prepared in the same manner as in Example 1, but 2 g of the steamed sweet potato powder was added and mixed to prepare frozen seaweed roll 7.

<Comparative Example 4> Preparation of fried frozen seaweed roll 8

It was prepared in the same manner as in Example 2, but 12% by weight of the grape water extract based on the weight of the lukewarm water was added and mixed to prepare frozen seaweed fried 8.

<Comparative Example 5> Preparation of fried frozen seaweed roll 9

It was prepared in the same manner as in Example 3, but 2g of the egg white powder was added and mixed to prepare a frozen seaweed roll 9.

<Comparative Example 6> Preparation of fried frozen seaweed roll 10

It was prepared in the same manner as in Example 4, but 15g of the sprout barley powder was added and mixed to prepare a frozen seaweed roll 10.

<Experimental Example 1. Sensory test>

1. Experiment method

Twenty students majoring in food and cooking were examined for preference and binding strength of the frozen laver rolls of Examples 1 to 4 and the frozen laver rolls of Comparative Examples 1 to 6 prepared by the manufacturing method of the present invention. The aroma, texture, overall preference, and binding strength of kimmal beef were evaluated on a 5-point scale. The scale at this time is very good (strong); 5, good (strong); 4, it is normal; 3, dislike (weak); 2, very dislike (weak); It was set to 1.

The sensory test was repeated twice over 2 days to ensure the accuracy of the test. Each sample was fried once more in 180°C oil for 1 minute and evaluated as warm.

2. Experiment result

The sensory test results are shown in Table 1 below.

division Color preference Incense preference Binding strength Preference of texture Overall
Preference Example 1 3.8 ^b 4.2 ^a 4.0 ^a 3.9 ^a 4.0 ^a Example 2 4.2 ^a 4.5 ^b 4.0 ^a 3.9 ^a 4.2 ^a Example 3 4.0 ^a 4.2 ^a 4.5 ^a 3.9 ^b 4.5 ^a Example 4 4.5 ^a 4.2 ^a 4.0 ^a 3.9 ^a 4.3 ^a Comparative Example 1 3.8 ^c 4.2 ^c 4.2 ^a 1.7 ^b 2.5 ^b Comparative Example 2 3.8 ^a 4.2 ^d 3.0 ^b 3.9 ^b 3.1 ^d Comparative Example 3 3.7 ^b 3.5 ^b 3.6 ^a 2.8 ^c 3.3 ^c Comparative Example 4 2.0 ^a 2.2 ^a 4.0 ^a 3.0 ^c 2.0 ^b Comparative Example 5 3.8 ^b 2.5 ^b 4.0 ^b 3.9 ^b 2.2 ^b Comparative Example 6 4.0 ^c 4.2 ^c 4.0 ^a 2.0 ^b 2.9 ^{b ad} Values in the same raw within different superscripts are significantly different(p<0.05)

Based on the results of Table 1, it can be seen that in the case of the frozen seaweed rolls of Examples 1 to 4 prepared by the manufacturing method of the present invention, the overall acceptability including texture, color, aroma, and binding strength was evaluated very excellently. Could In particular, in the case of Example 2, when looking at the inside of the frozen seaweed roll after biting, the color appeared more beautiful, so it was more favored by young people, and the overall preference was high because no special grape scent was felt.

Example 3 showed very excellent binding strength, did not have any other adverse influence on the color, aroma, and texture according to the additional material, and in the case of Example 4, other adverse effects on the other aroma or texture were also on the additional material. It wasn't crazy, and the color appeared more beautiful than the existing fried clothes, increasing consumers' favorability, indicating that the overall preference was high.

On the other hand, in the case of Comparative Example 1, the chewy texture of the vermicelli was lowered as the cooked vermicelli was applied, but the shape of the vermicelli was hardly left and was too sticky to show a shape like a rice cake, and the taste was evaluated poorly overall. In the case of Example 2, there was a problem that it was not easy to eat, such as the vermicelli of the kimmal beef falling separately after bite bite due to poor binding strength.

In the case of Comparative Example 3, the steamed sweet potato content was too excessive, and the taste was evaluated as overall bad because of the rather thick taste, and in the case of Comparative Example 4, there was a little rejection to eat due to the scent of excessive additional substances, and the steam was soft. As a result, the overall acceptability was evaluated low.

In the case of Comparative Example 5, the content of the egg white powder was excessive, and a fishy scent peculiar to egg white was felt, and in the case of Comparative Example 6, the content of sprout barley was excessive and the taste of the crispy fried clothes was not felt, and the overall acceptability was evaluated low.

As a result of the above, the frozen laver rolls prepared according to the present invention have a long shelf life by minimizing deterioration of the laver rolls, maintain a crispy texture, and feel the original texture even when recooked at home, and in particular, excellent binding power and instant noodles As it maintains its original shape, it does not cause problems such as separating and detaching the seaweed roll even if you bite it while feeling the unique chewy texture of the noodles.It can be seen that it is suitable for anyone of all ages to use it as a meal. .

The present invention has been looked at around preferred embodiments, and those of ordinary skill in the art to which the present invention pertains will implement the detailed description of the present invention and other types of embodiments within the essential technical scope of the present invention. I will be able to. Here, the essential technical scope of the present invention is shown in the claims, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (5)

To prepare soaked vermicelli by immersing it in lukewarm water at 10-20℃ for 10-15 hours, the lukewarm water contains 0.01-10% by weight of an extract extracted from fruits or vegetables based on the total weight of water. A first step of manufacturing vermicelli;
A second step of preparing a seaweed roll by adding 0.1 g of salt, 0.4 g of sugar, 0.4 g of soy sauce, 1 g of steamed sweet potato powder, and 1 g of egg white powder to 1 kg of soaked sweet potato noodles;
A third step of manufacturing a laver roll by wrapping the outside of the laver and wrapping it with laver;
A fourth step of cutting the molded seaweed roll to prepare a cut product;
The laver roll is evenly coated on the entire surface of the cut and fried in oil, but the frying cloth is 40 to 45% by weight of purified water, 20 to 29% by weight of gravitational flour, 15 to 20% by weight of frying powder, 10 to 19% by weight of corn starch, A fifth step of preparing fried seaweed rolls including 0.3 to 1% by weight of refined salt and 5 to 10% by weight of sprout barley powder,
Including; a sixth step of rapidly freezing the fried seaweed roll to prepare a frozen seaweed roll fried
The manufacturing method of frozen seaweed roll.
delete delete delete Produced by the manufacturing method of claim 1,
Deep-fried frozen seaweed rolls.

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