KR102615928B1 - Method for Manufacturing Bugak(Korean traditional fried dishes) using ultra fine glutinous rice power - Google Patents

Abstract

The present invention relates to bugak and its manufacturing method using ultra-fine glutinous rice powder. The premix for frying or frying of the present invention significantly shortens the gelatinization time when manufacturing bugak or frying, thereby maintaining the color of the original product and maintaining the color of the raw material during the drying step. It is effective in reducing the loss of nutrients during the frying stage. In addition, the manufacturing method of the present invention can maintain the color of the relief material by using the premix and provide a relief with excellent texture by lowering the hardness.

Description

Method for manufacturing Bugak (Korean traditional fried dishes) using ultra fine glutinous rice power}

The present invention relates to Bugak (Korean traditional fried dishes) using ultra-fine glutinous rice powder and a method of manufacturing the same.

The emergence of traditional foods is made by coating wild vegetables among agricultural products and seaweed among marine products as raw materials, coating them with glutinous rice paste, and frying the dried semi-processed products in oil. Recently, the nutritional value and functionality of these raw materials, as well as their flavor as fried foods, have been improved, increasing the popularity of domestic and foreign consumers. Interest is increasing.

In addition, commercialization is underway overseas with the United States, Australia, and Hong Kong as the main export markets. In Korea, it is a popular product and consumers have a certain degree of awareness of its unique crunchiness and hardness, but in overseas markets, this Due to lack of consumer awareness, customer complaints and other claims are being filed frequently. Therefore, there is a need to improve the hardness of the hatch for localization in the export market, and this needs to be solved through recipe development and improvement of pre-treatment processing methods.

Meanwhile, Bugak uses fermented glutinous rice paste to improve the taste and texture of lactic acid herb bugak (Go Yeong-ran et al., 2009), Kimbugak with 30% maesaeng (Kim A-hyeon et al., 2017), and herbs using mugwort. Kimbugak (Lee Gyeong-eun et al., 2016), Kimbugak with kelp powder added (Choi Hyun-mi et al., 2011), and mulberry leaf bugak (Lee Jong-mi et al., 2002) have been reported. Bukgak, a traditional food, is made by coating wild vegetables among agricultural products and seaweed among marine products with glutinous rice paste and frying the dried semi-processed products in oil (Yang Jeong-eun et al., 2016). Recently, the nutritional value and functionality of these ingredients, as well as the flavor of fried foods, have been improved, leading to increased interest from domestic and foreign consumers. However, despite the excellence of the report, sufficient scientific information is not presented.

Among food ingredients, lotus root, burdock, carrot, and beet, as well as sweet potato, which belong to root vegetables, contain various nutrients such as dietary fiber, minerals, and trace amounts of pigment. In particular, in root vegetables, insoluble dietary fiber and soluble dietary fiber among dietary fibers affect not only the functionality of intestinal health but also the texture, so it is necessary to improve the texture of bugak products through processing. In order to manufacture fried foods with storage stability, selection of premix for frying and processing methods are necessary, but research on this is insufficient.

Therefore, as a technology development to secure competitiveness in the snack market, such as product differentiation of bugak, a traditional food currently being manufactured, we attempted to develop products and technologies with lower hardness through improving the pre-treatment process and the recipe of the premix coated on bugak.

The present inventors confirmed that when manufacturing a relief using a premix containing ultra-fine glutinous rice powder, the penetration rate into the original tissue is improved, the change in color of the relief material is minimized, and an excellent texture is provided, and the present invention was developed. Completed.

The purpose of the present invention is to provide a premix composition for frying or frying containing ultrafine glutinous rice flour, wheat flour, and starch.

In addition, another object of the present invention is to provide a method for producing relief using ultra-fine glutinous rice flour.

In addition, another object of the present invention is to provide a relief manufactured by the above manufacturing method.

In order to achieve the above object, the present invention provides a premix composition for frying or frying containing ultrafine glutinous rice flour, wheat flour, and starch.

Subsequently, the present invention includes a first step of washing the relief material; A second step of slicing the relief material of the first step; A third step of maturing the relief material of the second step in water or deep sea water and then blanching it in boiling water for 1 to 17 minutes; A fourth step of coding the embossing material by mixing the embossing material of the third step with the premix composition for frying or frying of claim 1; A fifth step of heating the relief material of the fourth step in a steamer for 8 to 22 minutes; A sixth step of drying the relief material of the fifth step to produce a semi-finished product; and a seventh step of frying the semi-finished product of the sixth step to complete the relief.

Furthermore, the present invention provides a relief manufactured by the above manufacturing method.

The premix for frying or frying of the present invention has the effect of significantly shortening the gelatinization time during the production of frying or frying, maintaining the color of the raw material and reducing the loss of nutrients during the drying and frying stages. In addition, the manufacturing method of the present invention can maintain the color of the relief material by using the premix and provide a relief with excellent texture by lowering the hardness.

Figure 1 is a diagram showing a simple schematic of the method of manufacturing a relief of the present invention.
Figure 2 is a photograph showing the microstructure of lotus root, burdock, carrot, beet, and sweet potato powder.
Figure 3 is a photograph showing the microstructure of wheat flour, corn starch, and rice flour.
Figure 4 is a photo of lotus root, burdock, carrot, beet, and sweet potato before frying using ultra-fine glutinous rice powder.
Figure 5 is a photograph of lotus root, burdock, carrot, beet, and sweet potato after frying using ultra-fine glutinous rice powder.

Hereinafter, the present invention will be described in detail through embodiments of the present invention with reference to the attached drawings. However, the following examples are provided as examples of the present invention, and if it is judged that a detailed description of a technology or configuration well known to those skilled in the art may unnecessarily obscure the gist of the present invention, the detailed description may be omitted. , the present invention is not limited thereby. The present invention is capable of various modifications and applications within the description of the patent claims described below and the scope of equivalents interpreted therefrom.

In addition, the terminology used in this specification is a term used to appropriately express preferred embodiments of the present invention, and may vary depending on the intention of the user or operator or the customs of the field to which the present invention belongs. Therefore, definitions of these terms should be made based on the content throughout this specification. Throughout the specification, when it is said that a part “includes” a certain element, this means that it may further include other elements rather than excluding other elements, unless specifically stated to the contrary.

Throughout this specification, '%' used to indicate the concentration of a specific substance means (w/w) % for solid/solid, (w/v) % for solid/liquid, and Liquid/Liquid is (v/v) %.

The present invention provides a premix composition for frying or frying containing ultrafine glutinous rice flour, wheat flour, and starch.

Additionally, the ultrafine glutinous rice powder may be ultrafine glutinous rice powder crushed to a particle size of 7 to 13 μm. If the particle size of the ultrafine glutinous rice powder is 13 μm or more, the glutinous rice powder clumps together and excessive temperature and time are required for the steam heating process. Therefore, it is preferable to use the glutinous rice powder of the particle size provided by the present invention. It is not limited.

The term 'ultra-fine glutinous rice powder' used in the present invention refers to a product manufactured by using ultra-fine grinding technology of glutinous rice powder among the coating powders manufactured by Bugak, and manufactured by reducing the particle size. Ultra-fine glutinous rice powder has a fast penetration rate into the original tissue. In addition, starch decomposition products additionally serve as a coating, which can reduce the loss of ingredients in the next steps, the drying and frying steps. In particular, ultra-fine glutinous rice powder has excellent wave cohesion, and can shorten the gelatinization time of the coating material by interacting with wheat flour, corn starch, etc.

In addition, the starch may include at least one selected from the group consisting of corn starch, potato starch, tapioca starch, sweet potato starch, acorn starch, and buckwheat starch, preferably corn starch, but is limited thereto. That is not the case.

In addition, the composition may include 10 to 20 parts by weight of ultrafine glutinous rice powder, 13 to 23 parts by weight of wheat flour, and 3 to 13 parts by weight of starch, preferably 13 to 17 parts by weight of ultrafine glutinous rice powder, and 16 to 16 parts by weight of wheat flour. It may include 20 parts by weight and 7 to 9 parts by weight of starch, but is not limited thereto.

Additionally, the composition may further include rice flour or soybean flour.

In addition, the rice flour or soybean flour may be included in an amount of 0.1 to 4 parts by weight, preferably 1 to 3 parts by weight, but is not limited thereto.

The term "bugak" used in the present invention refers to a side dish made by the traditional method of spreading seaweed paste with glutinous rice powder on kelp, perilla leaves, etc., drying it, and then frying it in oil. Among traditional foods, this bugak can be used as a side dish or side dish because it does not use sugar or other sugars. It is suitable for consuming fiber, and can be used as a simple convenience meal or food for emergencies.

The term “pre-mix” used in the present invention refers to powder made by mixing various ingredients, and in the present invention, it is applied to the surface of the raw materials and used as a batter or batter, which is the outer part of the frying.

In addition, the premix of the present invention can be used for paste-type dough by adding water, and can be used for powder without adding water.

In the present invention, it is preferable that all premix components are added in powder form. Powdering of these components can be obtained by applying a powdering process commonly used in the field related to the present invention to obtain powders of the components of the premix. For example, in the case of grain powder, the grains are first cleaned and dried, then powdered using a powder device such as a ball mill or roller mill, and the powder is subjected to particle size homogenization using a sieve. By using a particle size homogenizer, grain powder of a constant size can be obtained. In addition, the premix components for frying or frying of the present invention can be used that are currently powdered and sold as commercial products.

Subsequently, the present invention includes a first step of washing the embossing material; A second step of slicing the relief material of the first step; A third step of maturing the relief material of the second step in water or deep sea water and then blanching it in boiling water for 1 to 17 minutes; A fourth step of coating the relief material by mixing the relief material of the third step with the premix composition for frying or frying of claim 1; A fifth step of heat-treating the relief material of the fourth step in a steamer for 8 to 22 minutes; A sixth step of drying the relief material of the fifth step to produce a semi-finished product; and a seventh step of frying the semi-finished product of the sixth step to complete the relief. A method for manufacturing a relief using ultra-fine glutinous rice flour including a step and a relief manufactured by the method are provided.

Since the method for producing the bugak of the present invention includes the above-described premix composition, the description of content that overlaps with the premix composition of the present invention described above is omitted to avoid excessive complexity of the present specification due to the description of the duplicated content.

Additionally, the seventh step may be frying the sixth step at 180 to 190°C for 8 to 22 seconds.

Additionally, the manufacturing method may further include an eighth step of sprinkling sugar and salt on the surface of the seventh step.

Additionally, the sugar and salt may be mixed in a ratio of 7:3 to 8:2.

Additionally, the embossing material may be root vegetables, kimchi, wild vegetables, or seaweed, and preferably lotus root, burdock, carrot, beet, or sweet potato, but is not limited thereto.

In one embodiment of the present invention, the above 3 steps are performed for 8 to 12 minutes when lotus root, carrots or beets are used as the embossing material, for 13 to 17 minutes when using burdock as the embossing material, and when using sweet potatoes as the embossing material. Blanching may be performed for 1 to 5 minutes, but is not limited thereto.

In one embodiment of the present invention, step 5 may be heat treatment for 8 to 12 minutes when lotus root, carrot, beet or sweet potato is used as the relief material, and 18 to 22 minutes when burdock is used as the relief material. , but is not limited to this.

In one embodiment of the present invention, the 7th step may be frying for 8 to 12 seconds when lotus root, burdock, or carrot is used as the basting material, and for 18 to 22 seconds when using beet or sweet potato as the basting material. It is not limited.

The premix for frying or frying of the present invention contains ultra-fine glutinous rice powder with a small particle size and has a fast penetration rate into the tissue of the raw material, thereby significantly shortening the gelatinization time during the production of frying or frying, thereby maintaining the color of the raw material and retaining the starch content. It has the effect of reducing the loss of nutrients during the drying and frying stages while coating the raw material. In addition, the manufacturing method of the present invention can maintain the color of the relief material by using the premix, reduce the hardness, provide an excellent texture, and provide a relief with a crispy texture and improved storage stability.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the attached drawings. However, the following examples are only intended to embody the content of the present invention, and the present invention is not limited thereto.

<Production Example 1> Production of ultrafine glutinous rice powder

Ultrafine glutinous rice powder was prepared by finely pulverizing and ultrafinely pulverizing raw glutinous rice. The production of ultra-fine glutinous rice powder uses ACM-185 (manufactured by Korea Powder Machinery) for primary grinding, and Air Jet Mill (manufactured by Hosokawa, Japan) for secondary grinding. The former uses a blower, mill, and classifier. ), the particle size can be adjusted depending on the feeder, and the latter, Air Jet Mill, can control the particle size depending on the supply pressure, grinding pressure, and feeder. Cy (cyclone) and bagfilter are produced from the same Air Jet Mill process, and after Cyclone is pulverized, rice powder of larger particles than Bagfilter is collected.

As a result of particle size analysis of the ultra-fine glutinous rice flour prepared by the above method, the average (d50) value of the powder ground by the secondary air jet mill showed a particle size of 11.56 μm (Table 1). In the following examples, glutinous rice flour treated with a cyclone and bag filter with a particle size of 7 to 13 μm or less was used.

grinder and percentage d50 d90 d100 1st ACM-185 21.58 μm 60.02 μm 207.8 μm Secondary Air Jet Mill
(Cyclone) 11.56 μm 37.57 μm 123.8 μm Secondary Air Jet Mill
(Bagfilter) 7.52 μm 15.78 μm 51.92 μm

<Examples 1 to 5> Premix composition using ultra-fine glutinous rice flour and production of a relief using the same

Referring to the manufacturing process in FIG. 1, a relief was manufactured using the premix compositions of Examples 1 to 5.

Lotus root, burdock, carrot, beet, and sweet potato were prepared as the embossing ingredients, and ultrafine glutinous rice flour, wheat flour, corn starch, rice flour, and soybean flour from Preparation Example 1 were prepared as premix ingredients in the composition shown in Table 2 below.

First, lotus root, burdock, carrot, beet, and sweet potato were washed, and then the washed relief material was sliced to a thickness of 1 mm to 2 mm to prepare for coating the relief material with a premix. Afterwards, the sliced relief material was aged in deep sea water (or water) for 24 hours and blanched in boiling water for 2 to 10 minutes. Next, the relief materials such as lotus root, burdock, carrot, beet, and sweet potato were mixed with each premix prepared according to the composition shown in Table 2 below for each material to coat the relief material. The coated shell material was heated in a steamer, a steamer for steaming using steam generated from water boiling at over 100°C, for 20 minutes for burdock root and 10 minutes for lotus root, carrot, beet, and sweet potato to gelatinize the batter coated on the raw material. Each of the heat-treated materials was dried on a drying rack and manufactured into semi-finished products. The semi-finished products were sprayed with water a day in advance, sealed and packaged to allow moisture to adsorb to the surface, and stored in a refrigerator overnight to equilibrate. A pre-processing humidification step was performed. did. The humidification step prevents the semi-finished product from carbonizing at the high temperature of the frying process and improves the texture by frying it well. After preheating the fryer filled with corn oil to 180 to 190°C, the semi-finished product that had gone through the humidification step was placed in the fryer and fried for 10 to 20 seconds. Finally, a mixture of sugar and salt in a ratio of 8:2 was sprinkled on the surface of the fried fish to complete the lotus root, burdock, carrot, beet, and sweet potato using the premix compositions of Examples 1 to 5, respectively. did. Process conditions for each relief material are shown in Table 3 below.

Example 1 Example 2 Example 3 Example 4 Example 5 Raw material name weight% weight% weight% weight% weight% relief material 57 58 54 60 60 premix Ultrafine glutinous rice powder 15 18 19 11 19 flour 18 17 18 17 13 corn starch 8 5 7 12 7 rice flour 2 2 2 - - soybean flour - - - - One total 100 100 100 100 100

Raw material Time Blanching(min) Steaming(min) Frying(sec) Lotus root 10 10 10 burdock 15 20 10 carrot 10 10 10 beat 10 10 20 sweet potato 3 10 20

<Experimental Example 1> Characteristic analysis of five types of relief materials

1-1. Water absorption index and water solubility index

Water absorption index (WAI) and water solubility index (WSI) were analyzed according to the method of Yousf et al. (2017). For the moisture absorption index, 0.5 g of fine powder and ultrafine powder were each weighed, placed in a centrifugation tube, mixed with 10 mL of distilled water, reacted in a constant temperature water bath at 30°C for 30 minutes, and then centrifuged at 3,000 rpm for 10 minutes. WAI was calculated by removing the supernatant and calculating the weight of the remaining gel-type sediments.

For the water solubility index, 0.5 g of fine powder and ultrafine powder were each weighed, placed in a centrifugation tube, mixed with 10 mL of distilled water, reacted in a constant temperature water bath at 30°C for 30 minutes, and then centrifuged at 3,000 rpm for 10 minutes. WSI was calculated as a weight value by pouring the supernatants into a petri dish, drying them in an oven dryer at 105°C for 3 hours, and cooling them. The water absorption index and water solubility index of the five dry powders of the relief materials are shown in Table 4.

relief material WAI (g/g) WSI (%) sweet potato 3.18±0.18a1 ⁾ 21.25± ^0.78a carrot 7.96± ^0.70c 44.01±1.18 ^b beat 7.78± ^0.26c 47.87± ^2.88b Lotus root 3.87± ^0.16a 22.16± ^1.47a burdock 5.05± ^0.44b 61.69± ^3.21c

¹⁾ All values (Means ± SD) with different superscripts in the same column are significantly different at p<0.05.

1-2. microstructure

The microstructure of five types of relief materials was analyzed using a field-emmission scanning electron microscope (JSM-7500F; JEOL, Ltd, Tokyo, Japan) according to the method of Zhou and Kang (2018). Each powder was placed on the SEM sample table and coated with a gold sputter machine (LEICA EM SCD005, Austria), and the raw material was observed at 500x magnification and the coating material at 2500x magnification. The results are shown in Figure 2.

1-4. Dietary fiber content

The total dietary fiber content of the five types of ingredients was analyzed according to the food standard test method, and the results are shown in Table 5.

sweet potato beat carrot Lotus root burdock Total dietary fiber (g/100g) 5.2 27.7 23.1 11 35.4

<Experimental Example 2> Characteristic analysis of premix raw materials

2-1. Water absorption index, water solubility index and amylose content

The water absorption index and water solubility index of premix raw materials such as flour, corn starch, and glutinous rice, which are mainly used in the market, were measured by the method of Experimental Example 1-1. Additionally, the amylose content in corn starch was analyzed according to the modified method of Williams et al. (1970). Add 10 mL of 0.5 N KOH to 10 mg of starch, mix with a voltex, transfer to a 100 mL capacity plaque, and dissolve with 100 mL of distilled water to make a starch solution. Take 10 mL of this solution, put it in a 50 mL volumetric flask, add 0.1 N HCl and 0.5 mL of iodine reagent B, dilute with distilled water, and absorbance was measured at 625 nm after 5 minutes. Iodine solution and iodine reagent B were prepared according to the method of Williams et al., and the content was calculated using a calibration curve prepared using potato amylose as a standard material. The water absorption index and water solubility index of the premix raw materials are shown in Table 6.

Sample WAI (g/g) WSI (%) Amylose content flour 1.90±0.13 ^a1) 5.46± ^0.11d 51.63± ^0.37b corn starch 1.79± ^0.01a 0.1± ^0.04a 77.30± ^0.55d Flour: Starch
(2:1) 1.97± ^0.13a 3.81± ^0.15c 63.04± ^0.71c Glutinous rice: Spicy rice
(1:1) 1.92± ^0.02a 2.65± ^0.16b -

¹⁾ All values (Means ± SD) with different superscripts in the same column are significantly different at p<0.05.

2-2. microstructure

The microstructure of premix raw materials such as flour, corn starch, and glutinous rice, which are mainly used in the market, was observed, and the microstructure observation was performed by the method of Experimental Example 1-2. The results are shown in Figure 3.

2-3. particle size

The particle size of fine powder and ultrafine powder was measured using a particle size analyzer (Mastersizer 2000, Malvern Instruments., UK) according to the method of Zhou and Kang (2018). Specifically, 5 g of each powder was dispersed in distilled water, the particle reflection index (RI) was set to 1.530 under analysis conditions, and the particle size was measured by expressing the average volume diameter in μm. The results are shown in Table 7.

As shown in Table 7, the sizes of wheat flour, corn starch, wheat flour and starch, and mixed rice flour humidified before frying were 65.49, 15.16, 26.20, and 379.98 μm, respectively. Flour, starch, etc. have fine particles, but rice flour, including glutinous rice, clumps together. This is thought to require excessive temperature and time in the steam heat treatment process, and it was judged that micronization was necessary, so ultra-fine glutinous rice powder was manufactured and used to A premix composition for frying was prepared.

Sample d(0.1) μm d(0.5) μm d(0.9) μm flour 14.53 65.49 1638.57 corn starch 6.56 15.16 21.45 Flour: Starch
(2:1) 7.09 26.2 118.58 Glutinous rice: Spicy rice
(1:1) 8.27 379.98 1191.75

<Experimental Example 3> Bulging structure, texture and quality characteristics of the relief according to the presence or absence of premix coating

3-1. Measurement of moisture content and damaged starch

The moisture content (%) of five kinds of bugak ingredients consisting of lotus root, burdock, carrot, beet, and sweet potato without the premix mixing process was measured using a drying method at 105°C. The damaged starch content of fried bugak without coating with five types of bugak ingredients was analyzed according to the method of Mancebo et al. (2015) using the Megazyme starch damage test kit (K-SDAM 06/18). That is, 100 mg of the dried coating powder was reacted with fungal α-amylase solution, amyloglucosidase solution, etc. and measured colorimetrically, and the MegaCalc excel sheet was used for calculation. Damaged starch competes with gluten proteins to absorb water.

3-2. Measurement of oil absorption rate

The oil absorption rate of fried fish cakes that were not coated with five types of fish cake ingredients was calculated by measuring the weight before and after frying and substituting the oil absorption rate (%) as a percentage of the increased weight into Equation 1 below.

3-3. Measurement of Texture

The texture of the frying non-coated materials was measured by hardness using the method of Wekwete et al. (2008) and Lee SH (2019) using a Texture Analyzer (TA-XT Plus; 12834, Godalming, UK). ) was measured, and the measurement conditions are shown in Table 8.

Parameter Operating conditions Option Return to start Probe P/2 (2mm) Load cell 5 kg Pre-test speed 1.0 mm/s Test speed 1.0 mm/s Post-test speed 5.0 mm/s Tare mode Auto Data acquisition rate 400pps

3-4. Experiment result

The measurement results of moisture content, damaged starch, oil absorption rate, and hardness of frying non-coated materials are shown in Table 9.

As shown in Table 9, the fried bugak that was not coated by omitting the premix mixing process had lower whiteness compared to the coated bugak, and the hardness was higher in the case of sweet potato, burdock, and lotus root bugak than other bugaks, resulting in a lower texture. It was found to be bad and had the problem of weak swelling.

relief moisture(%) damaged starch
(% w/w) Oil absorption rate (%) Hardness (Kg) Lotus root relief 3.42±0.47ab1 ⁾ 16.28± ^0.07d 7.94± ^1.34ab 0.59± ^0.11b Burdock root 4.81± ^0.96b 3.25± ^0.09a 12.20± ^4.85b 0.73± ^0.23b Carrot highlights 2.88± ^0.52a 4.04± ^0.20b 6.06± ^4.02ab 0.20± ^0.07a Beat prominence 2.85± ^0.56a 3.43± ^0.45a 3.36± ^3.22a 0.37± ^0.10ab Sweet potato side dish 4.44± ^0.83ab 15.39± ^0.02c 2.87± ^2.22a 1.09± ^0.46c

¹⁾ All values (Means ± SD) with different superscripts in the same column are significantly different at p<0.05.

<Experimental Example 4> Quality characteristics of coated reliefs

Next, the moisture content, damaged starch, oil absorption rate, and hardness of Examples 1 to 4 were measured, and the moisture content, damaged starch, oil absorption rate, and hardness were measured by the methods of Experimental Examples 3-1 to 3-3. . The results are shown in Tables 10 to 13. Superscripts a, b, c mean p<0.05 or less.

Table 10 is a relief manufactured using the premix composition of Example 1, Table 11 is a relief manufactured using the premix composition of Example 2, Table 12 is a relief manufactured using the premix composition of Example 3, Table 13 is the result of measuring the quality characteristics of the bugak manufactured using the premix composition of Example 4.

Example 1 moisture(%) damaged starch
(% w/w) Oil absorption rate (%) Hardness (Kg) Lotus root relief 1.93± ^0.21a 17.81± ^0.25a 13.03± ^1.22ab 0.13± ^0.04a Burdock root 4.54± ^0.27c 25.74± ^1.81c 16.72±7.58 ^b 0.14± ^0.02a Carrot highlights 3.41± ^0.51b 27.27± ^0.11c 31.53± ^4.95c 0.29± ^0.10a Beat prominence 8.10± ^0.38e 27.41± ^0.45c 7.78± ^1.41ab 0.76± ^0.33b Sweet potato side dish 5.87± ^0.18d 23.27± ^0.27b 4.52±1.07 ^a 0.15± ^0.07a

Example 2 moisture(%) damaged starch
(%w/w) Oil absorption rate (%) Hardness (Kg) Lotus root relief 2.43± ^0.42a 12.46± ^0.18a 14.56±3.70 ^b.c. 0.16± ^0.05a Burdock root 4.20± ^0.91b 22.82± ^0.47b 17.23± ^2.01c 0.39± ^0.19a Carrot highlights 5.01±0.73 ^b.c. 23.29±2.43 ^b.c. 16.62± ^2.34c 0.39± ^0.37a Beat prominence 2.71± ^0.27a 23.48±0.49 ^b.c. 10.25± ^0.42b 0.44± ^0.14a Sweet potato side dish 6.19± ^0.75c 26.93± ^2.44c 3.64± ^1.69a 0.40± ^0.17a

Example 3 moisture(%) damaged starch
(%w/w) Oil absorption rate (%) Hardness (Kg) Lotus root relief 3.43± ^0.05b 12.46± ^0.18a 14.56±3.70 ^b.c. 0.16± ^0.05a Burdock root 4.60± ^0.62c 22.82± ^0.47b 17.23± ^2.01c 0.39± ^0.19a Carrot highlights 3.57± ^0.21b 23.29±2.43 ^b.c. 16.62± ^2.34c 0.39± ^0.37a Beat prominence 2.27± ^0.07a 23.48±0.49 ^b.c. 10.25± ^0.42b 0.44± ^0.14a Sweet potato side dish 5.39± ^0.31d 26.93± ^2.44c 3.64± ^1.69a 0.40± ^0.17a

Example 4 moisture(%) damaged starch
(%w/w) Oil absorption rate (%) Hardness (Kg) Lotus root relief 4.09± ^0.55b 13.15± ^1.90a 15.49±3.06 ^b.c. 0.14± ^0.02a Burdock root 5.86± ^0.86c 19.54±1.06 ^b 18.77± ^3.27c 0.20± ^0.04ab Carrot highlights 5.73± ^0.28c 26.86± ^0.50c 16.14±1.60 ^b.c. 0.26± ^0.05ab Beat prominence 2.44± ^0.33a 20.87± ^0.28b 10.90± ^4.26b 0.32±0.17 ^b.c. Sweet potato side dish 5.49±1.04 ^b.c. 27.61± ^0.82c 3.96± ^2.09a 0.47± ^0.16c

As shown in Tables 10 to 13, there are differences depending on the material, but in the case of a bugak manufactured using a premix composition containing ultrafine glutinous rice powder, regardless of the composition ratio of flour, starch, etc., the hardness is lowered to provide a soft texture. It has been shown to improve storage properties by lowering moisture content. In addition, the use of ultra-fine glutinous rice powder was found to increase adhesion to raw materials compared to regular glutinous rice powder, and to reduce the oil absorption rate of the shell by allowing the coating (batter) to be thinly applied.

In particular, in the case of the premix composition of Example 1, compared to the premix compositions of Examples 2 to 4, lotus root root, burdock root, carrot root, and sweet potato root except beet root showed the lowest hardness and oil absorption rate. In addition, lotus root bugak and carrot bugak showed the lowest moisture content, and burdock bugak and sweet potato bugak were also found to have similar moisture contents to Examples 2 to 4.

In addition, the appearance characteristics of semi-finished products and finished products of coated lotus root bugs, burdock bugs, carrot bugs, beet bugs and sweet potato bugs manufactured using the premix mixing process of Example 5 were compared, and the results are shown in Figures 4 and 5. indicated.

As shown in Figures 4 and 5, in the case of bugak manufactured using a premix composition using ultra-fine glutinous rice powder, it is easy to gelatinize with other fine powders and easily penetrates into the raw material structure of bugak when steamed for 10 to 20 minutes. It was found that no white powder was left behind and dissolution occurred in a short period of time, shortening the gelatinization time. In addition, it was confirmed that the coating after drying could produce uniform and thin semi-finished products, and that the thin and uniform coating contributed to color stabilization during drying. In other words, it was found that the premix composition containing ultrafine glutinous rice powder not only helps improve the appearance characteristics of the semi-finished product after drying, but also creates a transparent and thin coating to promote good puffing during frying.

Summarizing the above results, when manufacturing bugak using a bugak or frying premix composition containing ultra-fine glutinous rice powder, the hardness, which is a problem of commercially sold bugak, is improved, the texture of bugak is excellent, and the premix composition By coating the raw materials thinly and tightly, it not only shortens the gelatinization time and improves the appearance characteristics, but also prevents oil from being absorbed into the raw materials, lowering the oil absorption rate, providing a crispy texture (or fried food), and reducing moisture content. It was confirmed that the storage stability was significantly excellent.

As seen above, specific embodiments of the present invention have been described in detail, but those skilled in the art who understand the spirit of the present invention can add, change, delete, etc. other components within the scope of the same spirit, thereby creating other regressive inventions. However, other embodiments that are included within the scope of the present invention can be easily proposed. Therefore, the embodiments described above should be understood in all respects as illustrative and not restrictive. The scope of the present invention is indicated by the scope of the claims described below rather than the detailed description above, and all changes or modified forms derived from the meaning and scope of the claims and their equivalent concepts are included in the scope of the present invention. It should be interpreted as

Claims (9)

In a premix composition for frying or frying, comprising 10 to 20 parts by weight of ultrafine glutinous rice flour, 13 to 23 parts by weight of wheat flour, and 3 to 13 parts by weight of corn starch,
The ultrafine glutinous rice powder is characterized in that it is crushed to a particle size of 7 to 13 μm,
The composition is a premix composition for frying or frying, further comprising 0.1 to 4 parts by weight of soybean flour or rice flour.
delete delete delete A first step of washing the embossing material;
A second step of slicing the relief material of the first step;
A third step of maturing the second-step relief material in water or deep sea water and then blanching it in boiling water for 1 to 17 minutes;
A fourth step of coating the relief material by mixing the relief material of the third step with the premix composition for frying or frying of claim 1;
A fifth step of heating the relief material of the fourth step in a steamer for 8 to 22 minutes;
A sixth step of drying the relief material of the fifth step to produce a semi-finished product; and
A seventh step of completing the relief by frying the semi-finished product of the sixth step.
According to clause 5,
The manufacturing method is characterized in that it further includes an eighth step of sprinkling sugar and salt on the surface of the relief in the seventh step.
According to clause 5,
A method of manufacturing a relief using ultra-fine glutinous rice powder, characterized in that the material for the relief is any one selected from the group consisting of lotus root, burdock, carrot, beet, and sweet potato.
According to clause 5,
The seventh step is a method of manufacturing a bugak using ultra-fine glutinous rice flour, characterized in that the bugak of the sixth step is fried at 180 to 190°C for 8 to 12 seconds.
A relief manufactured by the manufacturing method according to any one of claims 5 to 8.