KR102621180B1 - Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method - Google Patents

Abstract

The present invention relates to a method of manufacturing seaweed bugak using various food ingredients. In particular, due to differences in characteristics of each food material used in the product, microorganisms harmful to the human body may proliferate in the manufactured seaweed bugak, or within the seaweed bugak during storage or distribution. It is about a manufacturing method for seaweed bugak that can solve problems that may occur due to biological hazards such as microorganisms or bacteria and prevent problems such as deterioration in the quality of the finished product. In addition, the present invention provides a method of producing seaweed bugak that is safely cooked while using various food ingredients, eliminating harmful elements to health, having an excellent texture, rich in nutrients, and having a variety of flavors, and the method thereof. It is about Kimbugak manufactured by.

Description

Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method {Kimbugak manufacturing method using various food ingredients and Kimbugak manufactured by the method}

The present invention relates to a method of producing seaweed bugak using various food ingredients. In particular, due to differences in the characteristics of the food ingredients used in the product, we solve the problem of microorganisms harmful to the human body growing in the seaweed bag, or biological hazards such as microorganisms or bacteria occurring in the seaweed bag during the storage or distribution process, and the safety of the finished product. It relates to a method of manufacturing seaweed bugak that can prevent problems such as quality deterioration, and seaweed bugak manufactured by the method.

Seaweed bugak is a traditional Korean food made by attaching various ingredients to the surface of seaweed and then deep-frying the whole seaweed. It is a popular food regardless of age.

Seaweed is a food with excellent taste and nutritional properties, and is a particularly preferred food in Korea, Japan, etc., and seaweed bugak, which is manufactured by using seaweed as a basic raw material and attaching various food ingredients to it and frying it, is a food product that combines the characteristics of seaweed itself and its attached ingredients. It is an excellent food that combines the taste and ingredients of the ingredients and is widely used as a snack or side dish.

Kimbugak is made by kneading glutinous rice to an appropriate viscosity, boiling it, spreading it on the surface of the seaweed, drying it, and then frying it. In the process of applying the glutinous rice paste, various food ingredients are included in the glutinous rice paste, or various food ingredients are sprinkled on the seaweed coated with the glutinous rice paste. It is manufactured by drying and frying in oil.

Since seaweed bugak is a highly preferred food as mentioned above, many techniques for manufacturing seaweed bugak are well known.

For example, Domestic Patent No. 10-1856471 (registered on May 3, 2018) relates to an invention titled ‘Manufacturing method of Kimbugak’, and this prior art is the main cause of shape deformation in conventional Kimbugak. The shape of the seaweed bugak is not distorted even if glutinous rice paste or edible paste is used as is and the frying process is used as is, and the shape of the seaweed bugak can be molded to a constant level, so that it can be mass-produced and has a soft and crispy texture. It is intended to provide a method.

In order to achieve the above purpose, this prior art includes a preparatory step of preparing a middle sheet made of raw seaweed and food ingredients that pop when fried in oil, and an edible paste made of food ingredients that can be fried in oil; A bonding molding step of applying the edible paste to both the upper and lower sides of the intermediate sheet prepared in the preparation step and forming a semi-finished product of the seaweed bag by joining raw material seaweed to both the upper and lower sides of the middle sheet to which the edible paste is applied; A pressing step of compressing the semi-finished product obtained in the joint forming step so that the edible paste interposed between the raw material seaweed and the middle sheet is evenly pressed between the raw material seaweed and the middle sheet; A chip forming step of cutting the pressed product obtained in the pressing step into a plurality of pieces to form chips; And a frying step of frying the dried chips in the drying step so that the edible paste interposed between the raw seaweed is fried and the middle sheet produces a popping effect. In this process, corn paste, wheat flour paste, and potato paste are produced. Any one of the edible grasses must be used.

Another prior art, Domestic Patent No. 10-2142063 (registered on July 31, 2020), is an invention titled 'Manufacturing method of seaweed bugak', and is intended to provide an optimized manufacturing method of seaweed bugak that can improve preference. , Seaweed material preparation step of preparing seaweed ingredients by overlapping two pieces of seaweed; A glutinous rice paste manufacturing step of adding 24 to 26 parts by weight of glutinous rice flour and 1.5 to 2.5 parts by weight of shrimp powder based on 100 parts by weight of water and heating to produce glutinous rice paste; A glutinous rice paste application step of applying the glutinous rice paste to the surface of the seaweed material; A garnish addition step of sprinkling sesame seeds on the seaweed material coated with the glutinous rice paste; and a primary drying process of drying the seaweed material coated with the glutinous rice paste to which the above garnish was added at 60°C to 80°C for 4 to 8 hours, and drying the seaweed material subjected to the primary drying process at 90°C to 110°C for 2 to 4 hours. The seaweed bugak is manufactured by a method such as including a post-processing step including a secondary drying process of high temperature drying for a period of time.

Another prior art, Domestic Patent No. 10-1963691 (registered on March 25, 2019), uses an oven roasting step to lower the calorie and fat content compared to conventional fried seaweed, maintain a crispy texture without being soggy, and make glutinous rice In the glue manufacturing stage, oil is added to the glutinous rice, heated and cooled, thereby lowering the calories of the glutinous rice and reducing the overall calories of the seaweed bugak, thus reducing the calorie burden. In the garnish preparation stage, the outer surface of the oven-baked garnish is coated with oligosaccharide, thereby reducing the calorie burden. This relates to a method of manufacturing seaweed bugak that maintains a crispy texture by preventing the garnish from absorbing moisture contained in the outside air as much as possible.

Domestic Patent Publication No. 10-2004-0067182 (published on July 30, 2004) is an invention titled ‘Method for manufacturing kimchi-flavored seaweed and seaweed made by the method’, and when manufacturing seaweed, seaweed is mixed with glutinous rice. This relates to a method of manufacturing seaweed bugak in which pulverized kimchi or freeze-dried pulverized kimchi is applied together with glutinous rice paste between the seaweed in the process of attaching it with glue to give it a kimchi taste.

The prior technologies reviewed above were designed to improve the texture of seaweed bugak while preventing shape deformation of seaweed bugak, improve preference for seaweed bugak by providing excellent appearance, texture and texture, or to manufacture seaweed bugak with kimchi flavor. .

Unlike the prior art, the present invention manufactures seaweed bugak using various types of food ingredients, while solving problems that may arise depending on the form or characteristics of the food ingredients, so that consumers can consume it with confidence, and during the distribution or storage stage. The purpose is to provide a manufacturing method of seaweed bugak that can solve problems such as rotting or deterioration of seaweed bugak.

- Domestic registered patent No. 10-1856471 (registered on May 3, 2018) - Domestic registered patent No. 10-2142063 (registered on July 31, 2020) - Domestic registered patent No. 10-1963691 (registered on March 25, 2019) - Domestic Patent Publication No. 10-2004-0067182 (published on July 30, 2004)

The method mainly used to make seaweed is to knead seaweed and glutinous rice to an appropriate consistency, boil it, spread it on seaweed, dry it, and then fry it. In the process of applying glutinous rice paste, various types of food ingredients are added to the true rice paste, or glutinous rice paste is added. A method of making seaweed bugak is used by attaching or sprinkling various food ingredients onto starched seaweed, drying it for a certain period of time, and then frying the whole seaweed.

When producing seaweed bugak by adding various shapes or types of food ingredients to glutinous rice paste, seaweed bugak containing various tastes and nutrients can be manufactured. However, when using various food ingredients, various problems may occur.

First, various results appear depending on the frying temperature and time. In other words, when frying food ingredients, it is not clear whether the ingredients should be fried in accordance with the standard of seaweed, fried in accordance with the applied glutinous rice paste, or in accordance with the ingredients added to the inside of the glutinous rice paste. It often gets fried. In other words, if food ingredients are fried and used based on non-objective standards, the food ingredients may be used in an unfinished state that has not been properly processed, and if food ingredients that have not been properly cooked are used as raw materials for seaweed, the following problems may occur: It becomes possible.

In most of the above cases, among the various food ingredients used in the production of seaweed, cooking (frying) is done according to the ingredients that burn first, that is, ingredients that are oxidized by heat at a low frying temperature. As a result, depending on the characteristics of the ingredients, It happens that the raw materials inside remain in a state that has not been sufficiently cooked.

If the food ingredients are used as raw materials for seaweed when the conditions such as sufficient heating are not met, the manufactured seaweed may be exposed to various biological hazards. In other words, food ingredients containing parts that are not sufficiently cooked or cooked include common bacteria, coliforms, Listeria monocytogenes, enterohemorrhagic Escherichia coli, Salmonella, Bacillus cereus, Staphylococcus aureus, Vibrio parahaemolyticus, and Clistridium perprin. You may be exposed to biological hazards such as microorganisms or bacteria such as gens.

In addition, seaweed and glutinous rice powder, which are the main ingredients of seaweed bugak, and various food ingredients such as vegetables, fish, meat, and nuts, which are secondary ingredients, have different ripening or cooking temperatures, so if biological hazards are not sufficiently controlled, the manufactured product It also becomes difficult to comprehensively indicate the expiration date. On the other hand, because the ripening temperature (cooking temperature) is different between food ingredients, if the above hazardous factors are not properly controlled and distributed at room temperature through the distribution network, various types of microorganisms can be propagated by any one ingredient. You can. Among the biological hazards mentioned above, the most dangerous one can be said to be enterohemorrhagic Escherichia coli. If consumers continue to consume seaweed products containing food ingredients containing the above hazardous elements, serious health problems may occur. You can.

The present invention is to prevent the above problems that may occur when producing seaweed bugak using various food ingredients and to provide a method of manufacturing seaweed bugak that is safe for consumers' health and can be easily distributed and stored.

In addition, the present invention is to fry the food ingredients used in the production of seaweed bugak under appropriate conditions according to the characteristics of each ingredient to make fried garnish, and then use the fried garnish to manufacture seaweed bugak, thereby producing seaweed bugak with controlled biological hazards. It is intended to provide a method.

In addition, the present invention is to manufacture a seaweed bugak using fried garnish prepared by frying in advance, so that after manufacturing the seaweed bugak, the seaweed and the fried garnish have a similar texture, thereby reducing the feeling of foreign matter in the mouth. In other words, by manufacturing seaweed bugak using fried food ingredients according to the characteristics of each food ingredient, the food ingredients after manufacturing and the seaweed and glutinous rice ( adhesive ) parts have similar strengths, thereby reducing the difference in occlusal force acting on teeth when ingested. The purpose is to provide a manufacturing method for seaweed bugak that reduces tooth damage and prevents tooth damage.

In addition, the present invention manufactures seaweed bugak using fried toppings with appropriate voids created therein, thereby increasing the adhesion between seaweed, glutinous rice, and fried toppings, thereby improving consumer satisfaction through excellent processing and distribution as well as ingestion. The purpose is to provide a method of manufacturing high quality products.

The key feature of the method of the present invention is to produce seaweed bugak using fried garnish.

Fried garnishes are made by frying the food ingredients themselves, or by making the food ingredients into forms such as extracts, granules, powders, etc., kneading them with glutinous rice flour, etc. and frying them (first frying process), then cutting the fried ingredients or mixture of ingredients into pieces of appropriate size. , refers to products made in the form of powder, granules, etc.

The present invention consists of spraying the fried garnish made as above on the surface (one side, both sides) of seaweed coated with true rice paste, drying it, and then completing the seaweed bugak through the step of frying all the dried ingredients (secondary frying process).

The fried garnish used in making the bugak of the present invention is manufactured by any of the following methods.

The first method is to fry each food ingredient at an appropriate temperature for each ingredient (first frying process), then cut or grind the fried ingredients into a certain size using a cutter or grinder to make fried garnishes. am.

The second method is to first make the food ingredients to be used for fried food in the form of powder, extract, or granule, then mix them with a viscous dough such as glutinous rice flour, starch, starch, etc. to make a dough, and then mix the food with the dough. This is a method of making fried garnishes by frying the ingredients (first frying process) and cutting or pulverizing the fried batter into a certain size using a cutter or grinder.

The third method is to cut the food ingredients to be used for fried garnishes into appropriate sizes, mix them with a viscous batter such as glutinous rice flour, starch, etc. to make a batter, and then fry the ingredients together with the batter (1) Tea frying process), a method of making fried garnishes by cutting or pulverizing the fried batter into a certain size using a cutter or grinder.

The fourth method is a method that is applied only to specific food ingredients among the food ingredients used in fried food. This method is applied to food ingredients that can be cooked first using a microwave, such as small-sized anchovies or whitebait, and is applied to small-sized fish that have been dried to a moisture content of about 10 to 30%. It's a method. This method involves directly heating food ingredients using a microwave oven, thereby changing the tissue into a state identical to or similar to that fried in oil. In other words, in this method, instead of performing the first frying process of frying the food ingredients in oil, they are heated using a microwave oven, and the processing results are the same or similar to those of the first frying process in other cooking methods described above. do. The above process performed in this method is called the first frying-like process.

In the four methods of the present invention described above, the first fried garnish (fried garnish 1) is produced by going through the first frying process or the first frying-like process, and the produced fried garnish 1 is cut or crushed to make the second fried garnish. (Finished fried garnish - fried garnish 2) is manufactured.

After fried garnish 2 is manufactured, edible adhesive such as glutinous rice paste is evenly applied to the surface of the seaweed, and fried garnish 2 is attached to the edible adhesive, then the entire ingredients to which fried garnish 2 is attached are dried, and dried. After this, the frying process is performed on all ingredients.

The frying process performed on all the ingredients is called the second frying process, and when the second frying process is performed, seaweed bugak is finally produced.

When producing Kimbugak by the method of the present invention, the following effects can be expected.

First, when manufacturing seaweed bugak by sprinkling fried garnish made using one or more food ingredients selected from various food ingredients as raw materials on seaweed coated with glutinous rice paste, the time and temperature at which seaweed bugak is fried can be adjusted to the product process. Sameness can be pursued.

In addition, the fried garnish manufactured by the method of the present invention has most of the biological hazards removed under the Food Sanitation Act, so when producing the seaweed bugak by frying all ingredients, it can be conveniently manufactured at the appropriate temperature and time of the seaweed bugak itself. In the case of the present invention, when manufacturing fried toppings, cooking is carried out to about 80 to 90% in the first frying process, and therefore 80 to 90% of hazardous elements are removed in the first frying process. Thereafter, the remaining portion is cooked or cooked in the second frying process in which all ingredients are fried again, so that biological hazards are completely removed from the seaweed product manufactured through the entire process of the present invention.

In addition, the fried garnish produced by the present invention has pores created in itself, so the glutinous rice paste applied to the surface of the seaweed can easily penetrate between the pores of the fried garnish, so the fried garnish can be better attached to the surface of the seaweed. there is.

When manufacturing seaweed bugak according to the method of the present invention, the main and auxiliary ingredients of the food that go into seaweed bugak can all be fried in a similar form, so when eating seaweed bugak, the overall strength is similar, making the texture softer and reducing the foreign body sensation during chewing. This can reduce excessive force applied to the teeth.

In the present invention, when making fried garnishes, extracts, granules, powders, etc. of food ingredients are added to glutinous rice dough and kneaded, or the food ingredients themselves are fried to make fried garnishes, making it easy to make fried garnishes.

Figure 1 is a diagram relating to the steps of manufacturing seaweed bugak by cooking method 1 of the present invention.
Figure 2 is a diagram relating to the steps of manufacturing seaweed bugak by cooking method 2 of the present invention.
Figure 3 is a diagram relating to the steps of manufacturing seaweed bugak by cooking method 3 of the present invention.
Figure 4 is a diagram relating to the step of manufacturing seaweed bugak by cooking method 4 of the present invention.
Figure 5 is a diagram relating to the step of manufacturing seaweed bugak according to another embodiment of cooking method 2 of the present invention.

The present invention relates to a method of producing seaweed bugak using various food ingredients, and in particular, microorganisms harmful to the human body proliferate in seaweed bugak produced due to differences in characteristics (moisture content, tissue density, frying time, etc.) of each food material. It relates to a method of manufacturing seaweed bugak that can prevent problems such as deterioration of the quality of seaweed bugak during storage or distribution, and also relates to seaweed bugak manufactured by the method.

In order to solve the above problem, the present invention is designed to manufacture the food ingredients required for the production of seaweed by going through the first and second frying processes, that is, a two-stage frying process, which is a key feature of the present invention. It applies.

The step of manufacturing Kimbugak using the method of the present invention is performed as follows, and Figure 1 shows the step of manufacturing Kimbugak using the method of the present invention.

First, prepare seaweed for embossing. Kimbugak is manufactured using seaweed as a base material, and various types of seaweed can be used to manufacture seaweed. In other words, you can use seaweed that is relatively hard, such as regular seaweed, green seaweed, or stone seaweed. In the method of the present invention, most types of seaweed can be used, except those that are too thin or have a lot of empty space so that it is difficult to apply edible adhesives such as true rice paste.

In the present invention, as described below, fried garnish is prepared by four cooking methods, and then seaweed garnish is manufactured using the fried garnish. The content of preparing seaweed in each cooking method is the same. Therefore, in explaining each cooking method of the present invention, step S100 of preparing seaweed is applied equally to all cooking methods, and therefore, description of step S100 will be omitted in the description of each cooking method below.

Next, prepare the fried garnish. Fried garnish is a key element in the production of seaweed bugak according to the method of the present invention, and is an important element for achieving the purpose of the present invention.

The fried garnish that can be used in the method of the present invention is manufactured separately for each food ingredient. Food ingredients that can be used to make fried garnishes for seaweed include vegetables such as potatoes, carrots, green onions, and paprika, seafood such as anchovies, shrimp, and squid, meat such as Korean beef and chicken, walnuts, peanuts, etc. One or more food ingredients selected from a variety of ingredients, such as nuts such as almonds, pine nuts, and pistazio, can be used. In addition, food ingredients such as vegetables can be dried and used to make fried garnishes, and fried garnishes can also be manufactured using ingredients with high nutritional content and flavor among local specialties.

In the present invention, among the various food ingredients mentioned above, there are those that can be directly fried, those that are kneaded and used together with the batter, such as extracts or powders of the food ingredients, or the food ingredients themselves that can be mixed with the batter and fried. , various food ingredients can be classified according to their characteristics to produce fried toppings.

Meanwhile, when manufacturing fried garnish according to the method of the present invention, the frying temperature and time must vary depending on the type of food ingredient. In the case of small and thin vegetables, they should be fried as quickly as 20 seconds to 1 minute at about 160℃, and in the case of larger vegetables, they should be fried for 1 to 2 minutes at the same temperature, such as sweet potatoes, lotus roots, eggplants, etc. Vegetables with low moisture should be fried at 170℃ for 2 to 3 minutes, fish should be fried at 180℃ for 3 to 4 minutes, and meat such as beef and chicken should be fried for a relatively long time, such as 3 to 10 minutes. It is desirable to fry it.

When frying food ingredients according to the above temperature and time, most of the fried food ingredients are cooked (80% to 90% or more are cooked), and a significant portion of the interior is also cooked overall. The food ingredients cooked in this way go through the secondary frying process that follows, and all remaining parts are cooked.

The final seaweed bugak produced through the manufacturing process of the present invention as described above has a similar tissue strength for each food material, and the foreign body sensation is reduced during chewing during ingestion, resulting in a better texture, and the strength of each material is similar, so that excessive force on the teeth is prevented. The impact can be minimized. In particular, after frying each ingredient for garnish sufficiently according to the characteristics of each ingredient as described above (first frying ), the frying process for all ingredients is performed one more time at the final stage (second frying), so that the inside of the ingredients is not damaged. All biological hazards are removed.

Meanwhile, in the above 'Means for solving the problem', it was stated that the fried garnish used in the present invention can be manufactured in four ways. In other words, fried garnish is manufactured using one or more food ingredients selected from various food ingredients as above, but is manufactured by frying the food ingredients themselves (cooking method 1) or after processing the food ingredients into the form of powder, extract, or granule, etc. It can also be prepared by mixing the processed ingredients with a viscous dough such as glutinous rice flour, starch, starch, etc., and then frying the mixture together (cooking method 2). In the present invention , one or more powders selected from various ingredients such as green tea powder, black bean powder, oat powder, curry powder, purple sweet potato powder, carrot powder, beet powder, seaweed powder, kelp powder, turmeric powder, etc. are mixed with the dough. You can make fried toppings.

In addition, the food ingredients themselves can be mixed with the batter of a viscous material selected from glutinous rice flour, starch, and starch, and then the ingredients and mixture are fried together to produce a fried garnish (cooking method 3), using a microwave. Thus, fried garnishes can be manufactured (cooking method 4) by indirectly heating food ingredients.

The drawing of the present invention shows the manufacturing steps according to each cooking method. Figure 1 shows the steps of manufacturing seaweed according to cooking method 1, Figure 2 shows steps according to cooking method 2, and Figure 3 shows cooking method 3. Steps according to, Figure 4 shows steps according to cooking method 4.

Cooking methods 1 to 4 of the present invention differ only in the method of manufacturing the fried garnish, which is an intermediate product of Kimbugak, and the steps after manufacturing the fried garnish are the same for all methods.

First, the method of manufacturing seaweed bugak according to cooking method 1 is as follows.

After preparing the seaweed for manufacturing seaweed (step S100), the first step of the method of manufacturing seaweed by cooking method 1 begins with the step of preparing food ingredients to be used as raw materials for fried garnish (step S11).

As described above, in the present invention, fried garnishes can be manufactured using one or more food ingredients selected from a variety of food ingredients. Step S11 is a step of preparing food ingredients by purchasing/obtaining and washing each food ingredient selected according to the characteristics or use of the seaweed to be finally manufactured and drying it if necessary. At this stage, the ingredients can be prepared by cutting them into appropriate sizes so that they can be used immediately in the next first frying process.

Step S12 is a step in which the first frying process is performed in which each food ingredient prepared in the previous step is directly fried. As seen above, there is an appropriate frying temperature and time for each food ingredient, so in this step, the first frying process is performed in which various food ingredients to be used are fried at an appropriate frying temperature and time. In other words, step S12 is a step of manufacturing the first fried garnish, that is, fried garnish 1, by directly frying the food ingredients to be used. Fried garnish 1 used in the description of the present invention refers to a product manufactured primarily during the manufacturing process of a fried garnish, and refers to the result of performing the primary frying process, that is, the result manufactured through step S12.

The next step, step S200, is a step of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S12, which is the first frying process, into an appropriate size using a cutter or grinder. Fried garnish 2 must be cut or pulverized to a size that adheres well to the glutinous rice paste (edible adhesive) applied to the surface of the seaweed and does not cause inconvenience when eating. The size (length and thickness) of fried garnish 2 should be between 1mm and 10mm, and it is more desirable to cut or grind it into sizes between 1mm and 5mm. When manufacturing seaweed bugak as a snack for children, it can be made in sizes between 1mm and 3mm.

The fried garnish 2, which is the resulting product produced as a result of performing step S200, is sprayed and attached to the glutinous rice paste applied to the surface of the seaweed in the next step. (The glutinous rice paste or edible adhesive used in the present invention is actually the same, and the glutinous rice paste is used as a representative of the edible adhesive.)

Step S300 is a step of applying glutinous rice paste to the surface of the seaweed. At this stage, the glutinous rice paste used in making normal seaweed bugak must be evenly applied to the surface of the seaweed so that the fried garnish 2 sprinkled on it in the next step can adhere well. The glutinous rice paste used in the present invention is made using glutinous rice powder, but if necessary, it can be used by mixing glutinous rice powder with starch, starch, etc. In the present invention, glutinous rice paste is referred to as glutinous rice paste, including all mixtures of ingredients such as starch or starch. In step S300, the glutinous rice paste may be applied to only one or both surfaces of the seaweed.

Step S400 is a step of attaching the fried garnish 2 prepared by cutting or grinding in step S200 by sprinkling it on the glutinous rice paste applied to the surface of the seaweed in step S300. At this stage, you can lightly press the top so that the sprinkled fried garnish 2 adheres better. Meanwhile, in step S400, in addition to the fried garnish 2, ingredients that can increase the taste and marketability of seaweed, such as sesame seeds and black sesame seeds, can be sprinkled and attached on the glutinous rice paste together with the crushed fried garnish 2.

Step S500 is a step of drying all ingredients (all ingredients just before final processing) including seaweed with fried garnish 2 attached to the surface while going through the previous steps. Drying at this stage must be done to an appropriate level so that the inside of the seaweed bag can be evenly fried in the next stage, the second frying process.

Step S600 is the step of completing the seaweed bugak by frying all the ingredients dried in the previous drying step. The frying process performed in this step is called the second frying process, distinguishing it from the first frying process performed in step S12. The second frying process is a process in which all the ingredients (seaweed, true rice paste, and fried toppings) prepared in the previous step are fried together, and the seaweed bugak produced through this process is ready for immediate consumption. In other words, step S600 is the step in which the manufacturing of the gimbugak is substantially completed. At this stage, the entire ingredients can be fried at a temperature of around 180°C, which is the typical frying temperature, and the Kimbugak is completed by frying the entire ingredients for between 7 and 20 seconds or around 10 seconds.

Step S700 is a process of inspecting the condition of the seaweed bag manufactured in step S600, cutting it and packaging it according to the purpose of the product. Among these, the cutting process may be omitted for consumers who prefer widely manufactured seaweed bugak.

Second, the method of manufacturing seaweed bugak according to cooking method 2 is as follows.

In cooking method 2, the fried garnish is manufactured through steps S21 to S24 and step S200 as shown in Figure 2, and there is a difference in that steps S22 and S23 are performed more than cooking method 1.

In step S21 of cooking method 2 , one or more food ingredients selected from various food ingredients are prepared to prepare fried garnish, similar to step S1 of cooking method 1. In addition, additionally prepare a viscous dough material selected from glutinous rice flour, starch, and starch to be used in the subsequent step S23.

Step S22 of Cooking Method 2 is a step of manufacturing the food ingredients prepared in Step S21 by processing them in the form of granules, powders, or extracts. Unlike Cooking Method 1, which produces fried garnishes by directly frying food ingredients, Cooking Method 2 does not fry food ingredients directly, but produces and uses processed products (processed food ingredients) in the form of granules, powders, or extracts. It may take additional significant time and effort to manufacture processed food ingredients in step S22. As a result, when manufacturing fried toppings using cooking method 2, the manufacturing process may be longer and manufacturing costs may increase. Step S22 is a useful step when making seaweed bugak using ingredients that are difficult to fry directly, or ingredients such as carrots or turmeric, which have excellent nutritional content but are reluctant to be consumed by children if the ingredients are directly included.

The powder or extract used here is also useful when producing seaweed bugak using ingredients that are difficult to fry in oil. For example, fresh green onions are not suitable for the frying process as they have a lot of moisture and need to be fried for a long time. However, if you extract the liquid extract from green onions or make it into powder and mix it into the batter, you can easily make fried garnishes. do.

Meanwhile, in order to manufacture fried garnish according to Cooking Method 2, food ingredients for fried garnish can be directly manufactured and processed in the form above and used, but pre-processed products (processed food ingredients) can also be purchased and used. . The method of manufacturing seaweed by purchasing processed food ingredients for fried food is another example of cooking method 2.

That is, in Cooking Method 2, step S22 is performed to manufacture the food ingredients for fried garnish by directly processing them in the form of granules, powders, or extracts, and in another embodiment of Cooking Method 2, the food ingredients are manufactured in the form of granules, powders, or extracts. Processed food ingredients are purchased, and this step is called step S22-1, unlike step S22. Step S22-1 is shown in Figure 5.

As shown in Figure 5, in another embodiment of Cooking Method 2, processed food ingredients are purchased and used, so even in the step of preparing food ingredients for fried garnishes, which is the first step in manufacturing fried garnishes, food ingredients for fried garnishes and batter ingredients are used. Unlike step S21 of Cooking Method 2, which prepares all of the ingredients, only the dough ingredients selected from glutinous rice flour, starch, and starch are prepared. This step is distinguished from step S21 and is referred to as step S21-1. Meanwhile, in another embodiment of Cooking Method 2, steps S21-1 and S22-1 may be performed simultaneously.

Cooking Method 2 and other embodiments of Cooking Method 2 have some differences in the content performed as described above, but the results obtained are the same, and the same process is performed after steps S22 and S22-1.

In step S23 of cooking method 2, the processed food ingredients manufactured or purchased in step S22 are added to the dough and mixed to knead evenly. In this step, processed food ingredients in the form of powder, extract, or granule are mixed with a paste of a viscous material selected from glutinous rice flour, starch, or starch to make a food ingredient paste.

The next step, step S24, is a step of performing the first frying process of frying the food ingredient batter mixed with the batter. Step S24 is also similar to step S12 of Cooking Method 1 in that it is the first frying process. However, unlike Cooking Method 1, which uses food ingredients by directly frying them, Cooking Method 2 is different in that the process of frying the dough in which processed food ingredients are kneaded is performed. That is, in step S24, the dough mixed with processed food ingredients is fried, so the frying process can be performed according to the characteristics of the dough.

In cooking method 2, fried garnish 1 is produced by performing step S24, that is, the first frying process. As explained in manufacturing method 1 above, fried garnish 1 is manufactured primarily during the manufacturing process of fried garnish, and refers to the result of performing the first frying process.

In the present invention, the result obtained by performing step S12 of cooking method 1 and step S24 of cooking method 2 is expressed as fried garnish 1. Although the name is the same, the specific form of the result is different. In other words, fried garnish 1 prepared in step S12 of cooking method 1 is manufactured by frying the food ingredients themselves, while fried garnish 1 manufactured in step S24 of cooking method 2 is a batter mixed with processed food ingredients. This is because it is manufactured by frying.

In step S200, which is performed after the first frying process (step S24) in cooking method 2, the same process as step S200 in cooking method 1 is performed. That is, in this step, fried garnish 1 prepared in the previous step is cut or pulverized into appropriate sizes using a grinder, etc. to produce fried garnish 2. In the case of fried garnish 2 prepared according to cooking method 2, it must be cut or pulverized to a size that can adhere well to the glutinous rice paste applied to the surface of the seaweed and at the same time not cause inconvenience when eating. At this time, the size (length and thickness) of the fried garnish 2 that is cut or crushed can be the same as in manufacturing method 1.

In assembly method 2, the contents performed in steps S300 to S700 after step S200 are the same as in cooking method 1.

Third, the method of manufacturing seaweed bugak according to cooking method 3 is as follows.

Figure 3 shows the steps of manufacturing seaweed bugak according to Cooking Method 3. In Step S31 of Cooking Method 3, purchase/obtain one or more food ingredients for fried garnish selected from various food ingredients in the same way as Step S11 of Cooking Method 1. Prepare by washing and drying if necessary.

Use processed food ingredients to be used as a fried garnish in the form of granules, powders, or extracts, mix them with a batter made from a viscous material selected from glutinous rice flour, starch, and starch, and fry the batter to make a fried garnish1. Unlike cooking method 2, which prepares , in cooking method 3, the food ingredients themselves for fried garnish are mixed with the viscous batter ingredients to make food ingredient batter, and the ingredient batter is fried to produce fried garnish 1. ,

That is, in cooking method 3, the food ingredients themselves are mixed into the batter to make the food ingredient batter. Therefore, preparations such as cutting should be made so that the food ingredients used at this time can be easily kneaded with glutinous rice flour, etc. and have an appropriate size that does not cause difficulty in the subsequent frying process.

In cooking method 3, the process is carried out in step S32, and this step is called the preprocessing step, such as cutting food ingredients. For example, when using ingredients such as potatoes, sweet potatoes, or carrots, they must be preprocessed by cutting them into pieces less than 5 cm long and about 5 mm thick.

Cooking method 3 is different from cooking method 2 in that it uses the ingredients for the fried garnish as is, kneads it, and then frys it to produce the first fried garnish, and other processes are the same. That is, the process from step S34 to step S700 of cooking method 3 is the same as cooking method 2, and in cooking method 3, the first and second frying processes are performed to produce seaweed bugak.

Fourth, the method of manufacturing seaweed bugak according to cooking method 4 is as follows.

Figure 4 shows the steps of manufacturing seaweed bugak according to cooking method 4, where cooking method 4 is performed overall through steps similar to cooking method 1.

The difference between Cooking Method 1 and Cooking Method 4 lies in the fact that the content performed in steps S12 and S42 is different. That is, in step S12 of cooking method 1, fried garnish 1 is produced by directly frying the food ingredients themselves for making fried garnishes selected from among various food ingredients , while in step S42 of cooking method 4, indirect heating using a microwave oven is used instead of the frying method. Fried garnish 1 is manufactured using this method.

Cooking method 4 is also different from cooking method 1 in that it can be applied only to specific ingredients among fried food ingredients. Cooking method 4 of the present invention is a useful method for making fried garnish using small and thin dried fish such as small anchovies or whitebait.

In cooking method 4, the above food ingredients are heated in a microwave oven for a certain period of time, and step S42 is performed, which is a process of heating in the microwave oven for an appropriate time depending on the characteristics of each ingredient. When performing the process of step S42, the specific food material selected as above can be obtained with the same or very similar results as the fried garnish 1 prepared by performing the first frying process in cooking methods 1 to 3. In the present invention, the result obtained through this process is also referred to as fried garnish 1.

In cooking method 4, all other processes except step S42 are the same as cooking method 1.

In the present invention, which manufactures seaweed through the process described above, in particular, fried garnish 1 is manufactured using ingredients fried (first frying process) at an appropriate temperature and time for each food material, and fried garnish 1 is cut into appropriate sizes. After cutting or pulverizing it into fried garnish 2, fried garnish 2 is attached to the surface of the seaweed and then fried again (second frying process) to produce seaweed bugak.

When manufacturing seaweed bugak according to the present invention, the following effects can be expected.

First, the health of consumers can be improved by preventing the occurrence of biological hazards such as harmful microorganisms and bacteria, which are prone to occur in seaweed bugak manufactured using various food ingredients, and it is possible to improve the health of seaweed products during the distribution and storage process. Quality degradation can be minimized.

The present invention manufactures seaweed using a fried garnish that has pores in itself during the first frying process, so that the glutinous rice paste applied to the surface of the seaweed can easily penetrate between the pores of the fried garnish, thereby forming a fried garnish. It can adhere better to the surface of the seaweed.

In addition, when producing seaweed bugak according to the method of the present invention, the main and secondary ingredients of the food used in seaweed bugak can all be fried in a similar form, so that when eating seaweed bugak, the ingredients have similar overall strength, resulting in a soft texture and chewy texture. In the process, the feeling of foreign body is reduced, and excessive force applied to the teeth can be reduced.

On the other hand, according to the method of the present invention, seaweed bugak can be manufactured using various food ingredients, so consumers who consume seaweed bugak can consume nutrients evenly. On the other hand, for example, when seaweed is manufactured using extracts or powders of foods that children are reluctant to consume, such as carrots or turmeric, it is possible to naturally consume nutrients such as carrots and turmeric while eating seaweed.

By producing seaweed bugak using various food ingredients through the above method, the present invention can provide seaweed bugak that is free from harmful elements to health, is rich in nutrients, has excellent texture, and has a variety of flavors.

As the content of the present invention has been described in detail as above, the technical idea of the present invention is not limited to the content described above, and a person skilled in the art in the technical field to which the present invention pertains can identify the technical idea of the present invention. It includes things that are similar or applicable without special technical changes, and also things that are similar or equivalent to the technical idea of the present invention described in the patent claims should be construed as falling within the scope of the present invention.

Claims (10)

Step S100 of preparing seaweed for making seaweed bugak,
Step S11 of purchasing or obtaining and washing one or more food ingredients selected from vegetables, fish, or meat , and drying them if necessary to prepare food ingredients for fried garnish;
Step S12 of performing a first frying process to produce fried garnish 1 by frying the food ingredients for fried garnish prepared in step S11 at an appropriate frying temperature and time for each food ingredient;
Step S200 of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S12 into a length and thickness of 1 mm to 10 mm ,
Step S300 of applying glutinous rice paste to the surface of the seaweed prepared in step S100,
Step S400 of sprinkling and attaching the fried garnish 2 prepared in step S200 onto the glutinous rice paste applied in step S300;
Step S500 of drying the entire material with fried garnish 2 attached to the surface in step S400,
It includes a step S600 of performing a secondary frying process to complete the seaweed bugak by frying all the dried ingredients in step S500,
In the first frying process performed in step S12, 80 to 90% of the food ingredients for fried garnish are cooked, and in the second frying process performed in step S600, the remaining portion of the food ingredients for fried garnish is cooked. A method of producing seaweed bugak using various food ingredients, characterized in that biological hazards of food ingredients for fried garnish are removed .
Step S100 of preparing seaweed for making seaweed bugak,
Purchasing or obtaining and washing one or more food ingredients selected from vegetables, fish, meat, or nuts , drying them if necessary to prepare food ingredients for fried garnish, and further preparing dough ingredients selected from glutinous rice flour, starch, and starch. S21 and,
Step S22 of producing a processed food material made of the food material prepared in step S21 in the form of granules, powder, or extract;
Step S23 of preparing a food ingredient dough by adding the processed food material prepared in step S22 to the dough material and kneading it evenly;
Step S24 of performing a first frying process to produce fried garnish 1 by frying the food ingredient batter prepared in step S23 at an appropriate frying temperature and time;
Step S200 of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S24 into a length and thickness of 1 mm or more and 10 mm or less ,
Step S300 of applying glutinous rice paste to the surface of the seaweed prepared in step S100,
Step S400 of sprinkling and attaching the fried garnish 2 prepared in step S200 onto the glutinous rice paste applied in step S300;
Step S500 of drying the entire material with fried garnish 2 attached to the surface in step S400,
It includes a step S600 of performing a secondary frying process to complete the seaweed bugak by frying all the dried ingredients in step S500,
In the first frying process performed in step S24, 80 to 90% of the food ingredients for fried garnish are cooked, and in the second frying process performed in step S600, the remaining portion of the food ingredients for fried garnish is cooked. A method of producing seaweed bugak using various food ingredients, characterized in that biological hazards of food ingredients for fried garnish are removed .
Step S100 of preparing seaweed for making seaweed bugak,
Purchase or acquire and wash one or more food ingredients selected from vegetables, fish, meat, or nuts , dry them if necessary to prepare food ingredients for frying, and prepare additional dough ingredients selected from glutinous rice flour, starch, and starch. Step S31 and,
Step S32 of preprocessing the food ingredients prepared in step S31, such as cutting them into appropriate sizes;
Step S33 of preparing a food material dough by adding the food ingredients pre-treated in step S32 to the dough material and kneading it evenly;
Step S34 of performing a first frying process to produce fried garnish 1 by frying the food ingredient batter prepared in step S33 at an appropriate frying temperature and time;
Step S200 of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S34 into a length and thickness of 1 mm or more and 10 mm or less ,
Step S300 of applying glutinous rice paste to the surface of the seaweed prepared in step S100,
Step S400 of sprinkling and attaching the fried garnish 2 prepared in step S200 onto the glutinous rice paste applied in step S300;
Step S500 of drying the entire material with fried garnish 2 attached to the surface in step S400,
It includes a step S600 of performing a secondary frying process to complete the seaweed bugak by frying all the dried ingredients in step S500,
In the first frying process performed in step S34, 80 to 90% of the food ingredients for fried garnish are cooked, and in the second frying process performed in step S600, the remaining portion of the food ingredients for fried garnish is cooked. A method of manufacturing seaweed using various food ingredients , characterized in that biological hazards of food ingredients for fried garnish are removed .
Step S100 of preparing seaweed for making seaweed bugak,
Step S41 of purchasing or obtaining and washing one or more food ingredients selected from small and thin fish such as small anchovies or whitebait among dried fish , and drying them if necessary to prepare food ingredients for fried garnish;
Step S42 of performing a first frying-like process of preparing fried garnish 1 by heating the food ingredients prepared in step S41 in a microwave oven for an appropriate time for each food ingredient;
Step S200 of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S42 into a length and thickness of 1 mm to 10 mm ,
Step S300 of applying glutinous rice paste to the surface of the seaweed prepared in step S100,
Step S400 of sprinkling and attaching the fried garnish 2 prepared in step S200 onto the glutinous rice paste applied in step S300;
Step S500 of drying the entire material with fried garnish 2 attached to the surface in step S400,
It includes a step S600 of performing a secondary frying process to complete the seaweed bugak by frying all the dried ingredients in step S500,
In the first frying similar process performed in step S42, 80 to 90% of the food ingredients for fried garnish are cooked, and in the second frying process performed in step S600, the remaining portion of the food ingredients for fried garnish is cooked. A method of producing seaweed bugak using various food ingredients, characterized in that the biological hazards of food ingredients for fried garnish are eliminated .
Step S100 of preparing seaweed for making seaweed bugak,
Step S21-1 of preparing dough ingredients selected from glutinous rice flour, starch, and starch,
Step S22-1 of purchasing a processed food material product obtained by processing one or more fried food ingredients selected from vegetables, fish, meat, or nuts in the form of granules, powders, or extracts;
Step S23 of producing a food ingredient batter by evenly kneading the processed food ingredient purchased in step S22-1 with the batter ingredients prepared in step S21-1,
Step S24 of performing a first frying process to produce fried garnish 1 by frying the food ingredient batter prepared in step S23 at an appropriate temperature and time;
Step S200 of producing fried garnish 2 by cutting or pulverizing the fried garnish 1 prepared in step S24 into a length and thickness of 1 mm or more and 10 mm or less ,
Step S300 of applying glutinous rice paste to the surface of the seaweed prepared in step S100,
Step S400 of sprinkling and attaching the fried garnish 2 prepared in step S200 onto the glutinous rice paste applied in step S300;
Step S500 of drying the entire material with fried garnish 2 attached to the surface in step S400,
It includes a step S600 of performing a secondary frying process to complete the seaweed bugak by frying all the dried ingredients in step S500,
In the first frying process performed in step S24, 80 to 90% of the food ingredients for fried garnish are cooked, and in the second frying process performed in step S600, the remaining portion of the food ingredients for fried garnish is cooked. A method of producing seaweed bugak using various food ingredients, characterized in that biological hazards of food ingredients for fried garnish are removed .
delete In any one of claims 1 to 5 ,
A method of producing seaweed bugak using various food ingredients, characterized in that the size of cutting or grinding the fried garnish 1 in step S200 is 1 mm or more and 5 mm or less.
According to any one of claims 1 to 5,
In step S400, when frying garnish 2 is sprinkled and attached on the glutinous rice paste, fried garnish 2 and sesame seeds or black sesame seeds are sprinkled together to attach it. A method of manufacturing seaweed bugak using various food ingredients.
delete Kimbugak manufactured by the method according to any one of claims 1 to 5.