KR102309598B1 - Laver boogak with ginseng sprouts and black soybean and manufacturing method the same - Google Patents

Abstract

To solve problems, the present invention provides fried seaweed using a ginseng sprout and a black soybean and a manufacturing method thereof capable of improving health by eating the fried seaweed having savory and crispy texture and ginseng containing saponin and improving preference by an appearance by expressing a ginseng shape as it is. The manufacturing method of the present invention comprises: a preparing step of manufacturing glutinous rice bean porridge (S10); an applying step of applying the glutinous rice bean porridge on a surface of seaweed (100) (S20); a first decorating step of attaching the ginseng sprout (200) to a surface of the seaweed (100) on which the glutinous rice bean porridge is applied (S30); a drying step of drying the seaweed (100) to dry the glutinous rice bean porridge (S60); and a frying step of drying the dried seaweed (100) (S70).

Description

Laver boogak with ginseng sprouts and black soybean and manufacturing method the same }

The present invention relates to laver bu-gak using ginseng sprouts and black beans and a method for manufacturing the same, wherein ginseng sprouts coated with glutinous rice porridge are applied to seaweed, dried, and then baked on hot stones or fried in oil using ginseng sprouts and black beans. It relates to laver bu-gak and its manufacturing method.

In general, gimbugak refers to a Korean side dish in which seaweed is coated with seasoned glutinous rice paste, sprinkled with sesame and red pepper powder, dried in the sun, and then fried in oil.

It is a good side dish in winter along with green pepper bugak and sesame leaf bugak. In the Japanese style, they are not coated with flour and eggs, nor are they fried with starch juice like in China.

In autumn, when the sun is good, one by one, when the sun is shining, the ribs are carefully dried, fried in oil, and served on the main table or on the table for precious guests.

When you put it in oil, it swells up white, making it rich, crunchy, and fragrant.

It is similar to tempura but differs in that it is fried without seasoning.

Here's how to make kimbu-gak.

First of all, if you want to dry seaweed (100), it is clean to catch a sunny day, prepare it in the morning, and dry it completely during the day. If the day is bad, it will not dry well and will rest or be injured.

In this way, the seaweed (100) should be cleaned and prepared with glutinous rice paste.

To make glutinous rice paste, dissolve glutinous rice flour in water and stir with a wooden spatula for a long time to make it sticky.

When making glutinous rice paste, boil the glutinous rice flour dough prepared with the opposite side in boiling water, remove it, put it in a spoon, and beat until the chrysanthemum is formed.

Add boiled water little by little to make glutinous rice paste, and season with salt, soy sauce, pepper and garlic.

When the seasoned glutinous rice paste has cooled, spread the seaweed and apply the paste with a brush evenly, stack one sheet on top of it, apply the paste again, put the seaweed on top, and then dry it.

When it becomes crumbly, turn it over and dry it further. If cut after drying, it will break.

Sprinkle sesame seeds and red pepper powder on it and place it on a flat place to dry in the sun.

When storing, put it in a paper box and store it in a dry place. When eating, it is baked in oil, or fried in boiling oil of 140~150℃ right before eating, and eaten as it is or dipped in soy sauce.

Nori (100) is thin, so you need to apply paste in two or three layers to have a thick layer when fried and swell up to have a sense of volume.

Because it is not a meat dish, it is a favorite dish made in temples.

Most of the ingredients are made from fresh leaves, and it is easy to carry, can be stored for a relatively long time, and has the advantage of being able to revive the original taste and nutrition with simple heating.

On the other hand, in relation to the manufacturing method of the relief, the method of making an incidence using ginseng of Registered Patent No. 10-0448647 and the method of making an incidence using the ginseng relief produced by the method, the method of making an incidence using green pepper disclosed in Patent Registration No. 10-0448648, and A method of making an engraving using the red pepper engraving produced by the method, and the method of making an engraving using perilla clusters disclosed in Korean Patent Registration No. 10-0448649, and the perilla porcelain engravings manufactured by the method have been proposed.

On the other hand, ginseng sprouts are fresh ginseng grown organically without the use of pesticides in special cultured soil. Unlike ginseng, the whole leaf, stem, and root can be consumed.

These ginseng sprouts contain 5 to 9 times more saponin, a representative component of ginseng, in stems and leaves than in roots.

In addition, the content of saponin in leaves and stems of ginseng sprouts is higher as the age of root increases.

Compared to ginseng, which has to be cultivated for many years, it can be mass-produced in a shorter time and the price is relatively cheap compared to ginseng, so it is preferred by many health-conscious people.

Ginseng sprouts are grown by hydroponically cultivating ginseng less than 2 years old for 2-4 months, and the leaves and stems are soft.

These ginseng sprouts contain more ginsenosides (saponins) in the leaves than the roots. It has high immunity and anti-cancer properties.

In particular, ginsenoside RH1 (saponin), a component not found in ginseng, is present only in the leaves of ginseng sprouts and is said to have liver function protection and anticancer action.

When taking ginseng sprouts, it increases blood flow and facilitates blood circulation, promoting metabolism and supplying energy.

In addition, the saponin component of ginseng sprout has the effect of regulating cholesterol levels. In the hyperlipidemia state, it suppresses the synthesis of triglycerides or cholesterol, and on the contrary, in the case of a decrease in physical strength, it regulates the synthesis of cholesterol or protein.

On the other hand, black beans (Seoritae) are rich in protein and fat enough to be called field beef, so when changing to a vegetarian diet, there may be a shortage of essential amino acids. Soybeans have excellent efficacy in preventing adult diseases and preventing aging, but also contain oligosaccharides to suppress the growth of harmful bacteria in the intestines to help intestinal health, prevent cancer, osteoporosis, arteriosclerosis, stroke, and reduce obesity and constipation. It has the advantage of being able to prevent it.

Among them, black soybeans are generally rich in isoflavones, which inhibit cancer, and their absorption rate is several times higher than that of other types of soybeans. Seoritae, a kind of black bean, is black soybean harvested after the first frost in December. It has excellent quality and good taste. Protein, vegetable fat, vitamins B1 and B2, and anthocyanins, which are sulfur oxides, are 4 times higher than normal soybeans.

Republic of Korea Patent No. 10-0448647

The present invention is to solve the above problems, and it helps to promote health by ingesting seaweed bu-gak, which has a fragrant and crispy texture, ginseng containing saponin, and black beans containing a lot of protein, vegetable fat, and anthocyanins together, and helps to promote health, in the form of ginseng It aims to provide a laver bugak using ginseng sprouts and black beans that enhances the taste by appearance and stimulates the sense of smell with the fragrant smell of injeolmi and its manufacturing method.

In order to achieve the above object, gimbugak using ginseng sprout and black beans of the present invention and a method for manufacturing the same, a preparation step of producing glutinous rice porridge (S10); An application step of applying the glutinous rice porridge to the surface of the laver 100 (S20); A first decorating step (S30) of attaching a ginseng sprout 200 to the surface of the laver 100 coated with the glutinous rice porridge; A drying step of drying the laver 100 so that the glutinous rice porridge is dried (S60); Frying the dried laver 100 (S70); includes

After the first decorating step (S30), a second decorating step (S40) of attaching the dried jujube 300 in the form of a slide to the leaf of the ginseng sprout 200; further includes

In the second decorating step (S40), the dried jujubes 300 cut in the shape of a slide are marinated in sugar water for a certain time and then dried.

A compression step (S50) of pressing the laver 100 to which the ginseng sprout 200 is attached before the drying step (S60) is sandwiched between two pressing plates for a certain period of time (S50); further includes

In the first decorating step (S30), before attaching the ginseng sprout 200 to the laver 100, the ginseng sprout 200 is immersed in sugar water for a certain time and then dried for a certain time in a compressed state between the press plates. to remove moisture so that the moisture content is 5% by weight or less.

As described above, the seaweed bu-gak using ginseng sprouts and black beans of the present invention and its manufacturing method have the following effects.

It helps to promote health by consuming seaweed bu-gak, which has a savory and crispy texture, and ginseng containing saponin, and provides the effect of improving the preference for appearance by expressing the shape of ginseng as it is.

1 is a flow chart of gimbugak using ginseng sprouts and black beans and a manufacturing method thereof according to an embodiment of the present invention;
Figure 2 is a plan view of the seaweed produced by the ginseng buds and black beans according to an embodiment of the present invention and a method for producing the same.
Figure 3 is a photograph taken of the real gimbugak using ginseng sprouts and black beans according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0023] Reference is made to the accompanying drawings, which show by way of illustration specific embodiments in which the present invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein with respect to one embodiment may be embodied in other embodiments without departing from the spirit and scope of the invention. In addition, it should be understood that the location or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the detailed description set forth below is not intended to be taken in a limiting sense, and the scope of the invention, if properly described, is limited only by the appended claims, along with all scope equivalents to those claimed. Like reference numerals in the drawings refer to the same or similar functions throughout the various aspects.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the drawings.

1 is a flowchart for explaining a method for manufacturing gimbugak using ginseng sprouts according to an embodiment of the present invention.

As shown in FIG. 1 , the method for manufacturing gimbugak using ginseng sprouts includes a preparation step (S10), an application step (S20), a first decorating step (S30), a second decorating step (S40), and a compression step (S50). , a drying step (S60) and an oil bathing step (S70).

In the preparation step (S10), 65% by weight of soaked glutinous rice, 20% by weight of boiled black beans, 5% by weight of ginseng powder, and 3% by weight of sea salt are mixed to prepare glutinous rice porridge.

In the application step (S20), the glutinous rice porridge is applied in a state in which the laver 100 is spread on the countertop.

Here, seaweed 100 uses 1 sheet (2g) of sowando seaweed.

In some cases, the laver 100 may be laminated on two or more sheets, and when two or more sheets are laminated, the glutinous rice porridge is applied therebetween.

That is, after coating the glutinous rice porridge on the upper surface of one sheet of laver 100, another sheet of laver 100 is laminated thereon, and the glutinous rice porridge is applied again on it.

In this way, when laver 100 is laminated on the upper surface coated with glutinous rice bean porridge to form a plurality of layers, the texture can be improved by thickening the thickness of the laver bu-gak.

After the application is completed, in the first decorating step (S30), the ginseng sprout 200 is attached to the upper surface of the laver 100 coated with glutinous rice bean porridge.

The ginseng sprout 200 is placed on the upper surface of the laver 100 in a semi-dry state, in a state in which the leaf and the root are integrated.

More specifically, the ginseng sprout 200 is immersed in sugar water for a certain period of time to add sweetness and then dried for a certain period of time in a compressed state between pressing plates to remove moisture so that the moisture content is 5% by weight or less. .

By immersing the ginseng sprout 200 in sugar water, the bitter taste of ginseng is reduced and the sweet taste is added to further improve the flavor and flavor while maintaining the nutrients. It adheres well and does not come off easily.

Next, in the second decorating step (S40), the dried jujube 300 cut in the form of a slide is attached to the upper surface of the laver 100.

At this time, the dried jujube 300 is arranged at the tip of the leaf of the ginseng bud 200 so that the ginseng bud 200 has the same shape as when a flower blooms.

In addition, it is preferable to use the dried jujube 300 after being pickled in sugar water for a certain period of time to further improve the sweetness.

Thereafter, in the compression step (S50), the ginseng sprout 200 and the dried jujube 300 are pressed for a certain period of time with the laver 100 attached with the dried jujube 300 attached between the two pressing plates. and to have a sense of unity with the laver 100 by reducing the height at which the ginseng sprout 200 protrudes.

After the second decorating step (S40), the laver 100 is dried to harden the glutinous rice porridge.

At this time, as the glutinous rice porridge hardens, the ginseng sprout 200 and the dried jujube 300 are integrally fixed to the laver 100 .

The drying method is dried in the form of natural drying and is carried out in the shade for 25 to 30 hours.

Finally, the dried laver (100) is fried in oil to complete the laver bu-gak.

Hereinafter, the method for manufacturing gimbugak using the ginseng sprout of the present invention will be described in detail with reference to examples.

[Example 1]

After mixing 65% by weight of soaked glutinous rice, 20% by weight of boiled black beans, 5% by weight of ginseng powder broth, and 3% by weight of sea salt, stir at low temperature and heat for 1 hour to prepare glutinous rice porridge.

After that, apply glutinous rice porridge on the upper surface of one sheet of laver 100, fold in half, and apply glutinous rice porridge again on top of it.

After that, the glutinous rice porridge is applied to the upper surface of one sheet of laver 100 among the two sheets of laver 100, and the remaining laver 100 is laminated on it, and then the glutinous rice porridge is applied thereon.

After immersing the ginseng sprout 200 in sugar water mixed with water and sugar in a 1:1 ratio for 5 hours, take it out, place a moisture absorbent paper between the two pressing plates, and dry it naturally for 35 hours in a compressed state.

The dried ginseng sprout 200 and the dried jujube 300 are attached to the laver 100 coated with water glutinous rice.

Here, the ginseng sprout 200 is taken out after immersing the ginseng sprout 200 in sugar water mixed with water and sugar in a 1:1 ratio for 5 hours, and then put a moisture absorbent paper between the two pressing plates and compressed for 35 hours. It is dried, and the dried jujube 300 is cut into slices.

After that, the laver 100 to which the ginseng sprout 200 and the dried jujube 300 are attached is sandwiched between pressing plates, compressed for 5 minutes, and dried naturally for 35 hours so that the glutinous rice porridge and laver 100 are dried.

Finally, the dried laver 100 is fried in oil and then deoiled to complete laver bu-gak using ginseng sprouts according to Example 1.

[Comparative Example 1]

A commercially available general laver bu-gak was purchased and used as Comparative Example 1.

[Sensory test]

A sensory test was performed on the gimbugak of Example 1 and Comparative Example 1, and the sensory test was conducted by selecting a panel of 25 adult males and females each, and a 9-point scoring method for savory taste, texture, color, and overall preference (9: very good, 7: Good, 5: Normal, 3: Bad, 1: Very bad), and the results are shown in Table 1.

Sensory test evaluation result division Example 1 Comparative Example 1 savory taste 9.3 8.4 texture 8.5 7.5 color 9.5 7.2 full symbol 9.2 7.7

As confirmed from the sensory test evaluation results in Table 1 above, in the case of the gimbugak of Example 1, the savory taste, texture, color, and overall preference were 9.2 or higher, which was rated 2 points higher than 1 in comparison.

As described above, in the method for manufacturing seaweed using ginseng sprouts according to an embodiment of the present invention, by attaching sprouted ginseng containing saponin components, it helps to improve nutrition and health, improves taste and flavor, and provides aesthetically luxurious feeling. It provides the effect of facilitating the purchase desire of consumers.

The present invention is not limited thereto, and various modifications may be made by those skilled in the art without departing from the spirit and scope of the appended claims, and thus such modifications should be construed as being within the scope of the present invention. something to do.

S10: Preparation
S20: application step
S30: 1st decor stage
S40: 2nd decor stage
S50: Compression step
S60: Drying stage
S70: oil bath
100: Kim
200: ginseng sprout
300: dried jujube

Claims (6)

A preparation step of preparing glutinous rice porridge by mixing soaked glutinous rice, boiled black beans, ginseng powder broth, and sun-dried salt and heating it while stirring (S10);
An application step of applying the glutinous rice porridge to the surface of the laver 100 (S20);
A first decorating step (S30) of attaching a ginseng sprout 200 to the surface of the laver 100 coated with the glutinous rice porridge;
A drying step of drying the laver 100 so that the glutinous rice porridge is dried (S60);
Including; oil-tang step (S70) of frying the dried laver 100;
In the first decorating step (S30), before attaching the ginseng sprout 200 to the laver 100, the ginseng sprout 200 is immersed in sugar water for a certain time and then dried for a certain time in a compressed state between the press plates. to remove moisture so that the moisture content is 5% by weight or less,
After the first decorating step (S30), a second decorating step (S40) of attaching the dried jujube 300 in the form of a slide to the leaf of the ginseng sprout 200; ginseng sprout and black bean, characterized in that it further comprises A method of manufacturing seaweed using
delete The method of claim 1,
In the second decorating step (S40),
A method of manufacturing gimbugak using ginseng sprouts and black beans, characterized in that the dried jujube 300 cut in the form of a slide is pickled in sugar water for a certain time and then dried.
The method of claim 1,
A compression step (S50) of pressing the laver 100 to which the ginseng sprout 200 is attached before the drying step (S60) for a certain period of time in a state sandwiched between two pressing plates; Gimbu-gak manufacturing method using ginseng sprouts and black beans, characterized in that it further comprises.
delete [Claim 5] Seaweed bugak using ginseng sprouts and black beans prepared by the method of any one of claims 1, 3 and 4.

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