KR102642419B1 - Method of manufacturing seaweed bugak using glutinous rice - Google Patents

Abstract

The present invention includes the steps of producing glutinous rice porridge; Applying glutinous rice porridge to seaweed; Drying the seaweed coated with glutinous rice porridge; It provides a manufacturing method of seaweed bugak including; and the step of frying dried seaweed.

Description

Method of manufacturing seaweed bugak using glutinous rice}

The present invention relates to seaweed bugak using glutinous rice and its manufacturing method.

Side dishes that incorporate Korea's traditional storage technology include kimchi and Jjangajji, dried side dishes such as fritters, clams, dried fish, and various types of fish, and side dishes include beans, anchovy cutlets, oysters, mackerel, and seaweed cutlets, etc. There is.

Among them, traditional bugak uses little sugar or other seasonings compared to commercial snacks such as general biscuits, cookies, and crackers, and uses plant leaves containing natural dietary fiber, vitamins, minerals, and various bioactive substances, so it is used not only as a side dish. It can also be consumed in a variety of ways, such as snacks and alcoholic beverages.

Traditional bugak originated from a delicacy at temples where starchy glutinous rice paste, mostly composed of amylopectin, was applied, dried properly, and then consumed.

To date, only a small number of studies have been reported on general traditional bugak, such as the sensory and physicochemical characteristics of mulberry leaf bugak (Lee, J.M. et al., Korean J. Dietary Culture, 17, 103-110 (2002)). .

These traditional bugaks are mainly sold as side dishes and are limited to a few types of bugaks that have high preference or recognition, but as awareness of traditional food has changed and interest in it has gradually increased, it is suitable for changes in eating patterns. There is a need to make efforts to inherit and develop high-quality, well-being and health foods that can satisfy consumer preferences as snacks, snacks, or simple convenience foods.

The present invention was created to solve the above problems, and the purpose of the present invention is to provide a seaweed bugak that is functional and has excellent palatability.

The object of the present invention is not limited to the problems mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below.

In order to achieve the above object, the present invention

Preparing glutinous rice porridge;

Applying glutinous rice porridge to seaweed;

Drying the seaweed coated with glutinous rice porridge; and

It provides a manufacturing method of seaweed bugak including the step of frying dried seaweed.

In addition, the glutinous rice porridge,

Preparing by washing mugwort, licorice, kelp, and dried shrimp; Roasting a prepared mixture of 28-32 parts by weight of mugwort, 28-32 parts by weight of licorice, 18-22 parts by weight of kelp, and 18-22 parts by weight of dried shrimp at a temperature of 115-125°C for 8-12 minutes; After roasting, drying at a temperature of 40-50°C for 2-4 hours to produce a dried product; Preparing a soaking liquid by adding 90-110 parts by weight of dry matter to 1,000 parts by weight of boiling water, steeping, then filtering; And washing the glutinous rice and then soaking it in the soaking liquid at a temperature of 5-10°C for 8-10 hours; preparing soaked glutinous rice including;

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; and filtering the aronia fruit after fermentation to obtain a fermented aronia fruit broth, pulverizing the filtered aronia fruit, and then roasting the aronia fruit at a temperature of 98-100° C.; Preparing an aronia fruit fermentation powder and an aronia fruit fermentation broth including;

Mix 24-28 parts by weight of the soaked glutinous rice, 35-39 parts by weight of the aronia fruit fermentation liquid, and 35-39 parts by weight of water, and heat to a temperature of 88-92°C while stirring at a rotation speed of 80-120 rpm to make glutinous rice porridge. Preparing a composition; And after cooling the glutinous rice porridge composition, mixing the fermented aronia fruit powder with the cooled glutinous rice porridge composition, adding and mixing 0.5-4 parts by weight of the fermented aronia fruit powder with respect to 100 parts by weight of the glutinous rice porridge composition; It is preferable that it is manufactured by performing the step of producing glutinous rice porridge comprising.

In addition, the manufacturing method of the above Kimbugak is,

After performing the step of applying glutinous rice porridge to seaweed and before performing the drying step,

It includes the step of applying seasoning powder to the glutinous rice porridge,

The seasoning powder is,

After washing black rice, brown rice, barley, and sorghum, a mixture of washed black rice, brown rice, barley, and sorghum in a weight ratio of 1:1:1:1 is roasted at a temperature of 200-240°C for 1-5 minutes. step; After roasting, primary drying at a temperature of 43-47°C for 30-90 minutes; After primary drying, steaming at a temperature of 280-320°C for 8-12 minutes; After steaming, secondary drying at a temperature of 68-72°C for 30-90 minutes; After secondary drying, puffing for 8-12 seconds at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² ; And after puffing, coating the oligosaccharide; manufacturing a cereal comprising;

Preparing persimmons, oranges, apricots and pineapples by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed persimmons, oranges, apricots and pineapples in a weight ratio of 3:2:3:2; Roasting the fruit mixture at a temperature of 85-95° C. for 28-32 minutes; Drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the dried fruit mixture. Preparing frozen fruit powder including;

Washing soybeans, whole wheat, rye, soybeans, black beans, and black sesame seeds, then placing them in a sterilizer and sterilizing them at a temperature of 123-127°C; A grain mixture was prepared by mixing sterilized peas, whole wheat, rye, soybeans, black beans, and black sesame seeds in a weight ratio of 2:2:1:2:2:2, and the grain mixture was roasted at a temperature of 98-100°C. step; Preparing a fermentation mixture by mixing 98-102 parts by weight of the roasted grain mixture and 98-102 parts by weight of salt water with a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the fermentation mixture in a constant temperature fermenter and fermenting it at a temperature of 40-44°C for 22-26 hours; and filtering the fermented mixture after fermentation, drying the filtered fermented grain, and then pulverizing it; manufacturing a fermented grain powder including; and

It is preferably prepared by mixing 58-62 parts by weight of the cereal, 18-22 parts by weight of the frozen fruit powder, and 18-22 parts by weight of the fermented grain powder.

Seaweed bugak according to the present invention is given functionality and has excellent palatability.

Figure 1 shows a flow chart of the manufacturing method of Kimbugak according to the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the attached drawings. The embodiments described herein may be modified in various ways. Specific embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the attached drawings are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed in the attached drawings, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof is abbreviated or omitted.

This invention

Preparing glutinous rice porridge;

Applying glutinous rice porridge to seaweed;

Drying the seaweed coated with glutinous rice porridge; and

It provides a manufacturing method of seaweed bugak including the step of frying dried seaweed.

At this time, the manufacturing method of the gimbugak according to the present invention is shown in a flow chart in Figure 1. Hereinafter, with reference to Figure 1, the manufacturing method of the gimbugak according to the present invention will be described in detail at each step.

First, the manufacturing method of Kimbugak according to the present invention includes the step of manufacturing glutinous rice porridge.

In the above step, glutinous rice porridge is prepared to produce Kimbugak.

Specifically, the glutinous rice porridge,

Preparing by washing mugwort, licorice, kelp, and dried shrimp; Roasting a prepared mixture of 28-32 parts by weight of mugwort, 28-32 parts by weight of licorice, 18-22 parts by weight of kelp, and 18-22 parts by weight of dried shrimp at a temperature of 115-125°C for 8-12 minutes; After roasting, drying at a temperature of 40-50°C for 2-4 hours to produce a dried product; Preparing a soaking liquid by adding 90-110 parts by weight of dry matter to 1,000 parts by weight of boiling water, steeping, then filtering; And washing the glutinous rice and then soaking it in the soaking liquid at a temperature of 5-10°C for 8-10 hours; preparing soaked glutinous rice including;

After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; and filtering the aronia fruit after fermentation to obtain a fermented aronia fruit broth, pulverizing the filtered aronia fruit, and then roasting the aronia fruit at a temperature of 98-100° C.; Preparing an aronia fruit fermentation powder and an aronia fruit fermentation broth including;

Mix 24-28 parts by weight of the soaked glutinous rice, 35-39 parts by weight of the aronia fruit fermentation liquid, and 35-39 parts by weight of water, and heat to a temperature of 88-92°C while stirring at a rotation speed of 80-120 rpm to make glutinous rice porridge. Preparing a composition; And after cooling the glutinous rice porridge composition, mixing the fermented aronia fruit powder with the cooled glutinous rice porridge composition, adding and mixing 0.5-4 parts by weight of the fermented aronia fruit powder with respect to 100 parts by weight of the glutinous rice porridge composition; It is preferable that it is manufactured by performing the step of producing glutinous rice porridge comprising.

Aronia (Aronia melanocarpa) is a perennial shrub cultivated in North America and Eastern Europe around the 18th century and is also called aronia berry, black chokeberry, and black berry. It originally grows in northern America, but recently, aronia seeds have been imported into Korea, and some farms are cultivating them with the expectation of high economic value. In addition, black chokeberry is gaining great popularity in the United States and Europe. In particular, aronia contains a large amount of anthocyanin pigment, giving it a deep purple color, so it can be used as an edible fruit such as natural food coloring, dye, juice, jam, and wine. This is high. Contains various atocyanin-based substances and polyphenol components, so it has the highest antioxidant effect among berries, and has anti-arteriosclerosis, cardiovascular disease, cancer, diabetes, gastritis, allergic skin disease, anti-inflammatory, anti-diabetic, and immunomodulatory activity. It is reported to be effective in such areas.

In manufacturing the glutinous rice porridge, soaked glutinous rice is first prepared, and the flavor can be improved by applying the same soaking liquid as above.

In manufacturing the glutinous rice porridge, both functionality and palatability can be improved by preparing fermented broth and fermented powder using aronia fruits and applying them to the glutinous rice porridge.

Next, the manufacturing method of seaweed bugak according to the present invention includes the step of applying glutinous rice porridge to seaweed.

In the above step, glutinous rice porridge is applied to the seaweed that serves as the material for the relief. Applying the glutinous rice porridge can be performed on both sides. Additionally, dried seaweed in multiple layers can be used depending on the consumer's preference.

In addition, after performing the step of applying glutinous rice porridge to the seaweed, it is preferable to include the step of applying seasoning powder to the seaweed onto which the glutinous rice porridge has been applied.

The seasoning powder is,

After washing black rice, brown rice, barley, and sorghum, a mixture of washed black rice, brown rice, barley, and sorghum in a weight ratio of 1:1:1:1 is roasted at a temperature of 200-240°C for 1-5 minutes. step; After roasting, primary drying at a temperature of 43-47°C for 30-90 minutes; After primary drying, steaming at a temperature of 280-320°C for 8-12 minutes; After steaming, secondary drying at a temperature of 68-72°C for 30-90 minutes; After secondary drying, puffing for 8-12 seconds at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² ; And after puffing, coating the oligosaccharide; manufacturing a cereal comprising;

Preparing persimmons, oranges, apricots and pineapples by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed persimmons, oranges, apricots and pineapples in a weight ratio of 3:2:3:2; Roasting the fruit mixture at a temperature of 85-95° C. for 28-32 minutes; Drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the dried fruit mixture. Preparing frozen fruit powder including;

Washing soybeans, whole wheat, rye, soybeans, black beans, and black sesame seeds, then placing them in a sterilizer and sterilizing them at a temperature of 123-127°C; A grain mixture was prepared by mixing sterilized peas, whole wheat, rye, soybeans, black beans, and black sesame seeds in a weight ratio of 2:2:1:2:2:2, and the grain mixture was roasted at a temperature of 98-100°C. step; Preparing a fermentation mixture by mixing 98-102 parts by weight of the roasted grain mixture and 98-102 parts by weight of salt water with a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the fermentation mixture in a constant temperature fermenter and fermenting it at a temperature of 40-44°C for 22-26 hours; and filtering the fermented mixture after fermentation, drying the filtered fermented grain, and then pulverizing it; manufacturing a fermented grain powder including; and

It is preferably prepared by mixing 58-62 parts by weight of the cereal, 18-22 parts by weight of the frozen fruit powder, and 18-22 parts by weight of the fermented grain powder.

By applying the cereal, the frozen fruit powder, and the fermented grain powder as a seasoning powder, both functionality and palatability can be secured. Moreover, the texture is improved.

Next, the manufacturing method of seaweed bugak according to the present invention includes the step of drying seaweed to which glutinous rice porridge has been applied.

In this step, the seaweed from which the previous step was performed is dried. Preferably, after the glutinous rice porridge is applied, the seaweed to which the seasoning powder has been applied is dried. For example, drying is performed at a temperature of 16-20°C for 8-10 hours.

Next, the method for manufacturing seaweed according to the present invention includes the step of frying the dried seaweed.

In the above step, dried seaweed is fried to produce seaweed bugak.

The frying process can be performed by frying at a temperature of 150-200°C using oil.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Production Example 1> Production of glutinous rice porridge

Preparation of soaked glutinous rice

Mugwort, licorice, kelp, and dried shrimp were washed and prepared, and a mixture was prepared by mixing 28-32 parts by weight of mugwort, 28-32 parts by weight of licorice, 18-22 parts by weight of kelp, and 18-22 parts by weight of dried shrimp. The prepared mixture was roasted at 120°C for 10 minutes and then dried at 45°C for 3 hours. A soaking liquid was prepared by adding 100 parts by weight of the dried mixture to 1000 parts by weight of boiling water, steeping it, and filtering it. Afterwards, the glutinous rice was washed, placed in the soaking liquid, and soaked for 9 hours at a temperature of 8° C. to prepare soaked glutinous rice.

Manufacture of aronia fruit fermentation liquid and aronia fruit fermentation powder

After mixing 35 parts by weight of aronia fruit, 5 parts by weight of licorice, 5 parts by weight of pear, and 55 parts by weight of water, the aronia fruit is pretreated by boiling at a temperature of 98-100°C for 30 minutes, and the pretreated aronia fruit is taken out. It was placed in a barrel, 1.5 times the weight of aronia fruits added, and fermented for 3 months. After fermentation, the fermented product was filtered.

The filtrate obtained through filtration is used as aronia fruit fermentation liquid, and the aronia fruit obtained through filtration is pulverized and roasted at a temperature of 98-100°C to be used as aronia fruit fermentation powder.

Production of glutinous rice porridge

A glutinous rice porridge composition was prepared by mixing 26 parts by weight of the soaked glutinous rice, 37 parts by weight of the aronia fruit fermentation broth, and 37 parts by weight of water, and heating to a temperature of 90° C. while stirring at a rotation speed of 100 rpm. After cooling the glutinous rice porridge composition, the fermented aronia fruit powder was mixed with the cooled glutinous rice porridge composition, and 2 parts by weight of the fermented aronia fruit powder was added and mixed with respect to 100 parts by weight of the glutinous rice porridge composition to prepare glutinous rice porridge.

<Preparation Example 2> Preparation of seasoning powder

manufacturing of cereals

After washing black rice, brown rice, barley, and sorghum, a mixture was prepared by mixing the washed black rice, brown rice, barley, and sorghum at a weight ratio of 1:1:1:1. The mixture was roasted at 220°C for 3 minutes and first dried at 45°C for 60 minutes. The first dried mixture was steamed at 300°C for 10 minutes and secondarily dried at 70°C for 60 minutes. The secondary dried mixture was puffed at a temperature of 240°C and a pressure of 10 kgf/cm ² for 10 seconds, and then oligosaccharides were coated on the surface to prepare cereal.

Manufacturing of frozen fruit powder

Persimmons, oranges, apricots, and pineapples were washed and cut into appropriate sizes. A mixture was prepared by mixing washed persimmons, oranges, apricots, and pineapples in a weight ratio of 3:2:3:2, roasted at 90°C for 30 minutes, and then dried at 45°C for 3 hours. The dried mixture was quickly frozen at -50°C, freeze-dried, and ground to prepare frozen fruit powder.

Manufacturing of fermented grain powder

After washing the small beans, whole wheat, rye, soybeans, black beans, and black sesame seeds, they are placed in a sterilizer and sterilized at a temperature of 125°C. The sterilized small beans, whole wheat, rye, soybeans, black beans, and black sesame seeds are mixed in a ratio of 2:2:1:2: A mixture was prepared by mixing at a weight ratio of 2:2. The mixture was roasted at a temperature of 98-100°C, 100 parts by weight of the roasted mixture and 100 parts by weight of salt water with a concentration of 8% by weight were mixed, and then 1 part by weight of Lactobacillus plantarum was added thereto to prepare a mixture. The mixture was placed in a constant temperature fermenter and fermented at a temperature of 45°C for 24 hours, then the mixture was filtered, and the solid content obtained through the filtering was dried and ground to prepare fermented grain powder.

Preparation of seasoning powder

Seasoning powder was prepared by mixing 60 parts by weight of the cereal, 20 parts by weight of the frozen fruit powder, and 20 parts by weight of the fermented grain powder.

<Example 1> Production of Kimbugak-1

Seaweed was prepared by drying, and the glutinous rice porridge prepared in Preparation Example 1 was applied to the prepared seaweed and dried at a temperature of 18°C for 9 hours. Dried seaweed bugak was prepared by frying it in oil at a temperature of 175°C.

<Example 2> Production of Kimbugak-2

Seaweed was prepared by drying, the glutinous rice porridge prepared in Preparation Example 1 was applied to the prepared seaweed, the seasoning powder prepared in Preparation Example 2 was applied, and then dried at a temperature of 18° C. for 9 hours. Dried seaweed bugak was prepared by frying it in oil at a temperature of 175°C.

<Experimental Example 1> Sensory test

The taste, aroma, texture, and overall preference were analyzed for 20 men and women (total of 40 people) using the seaweed bugak prepared in Example 1 and Example 2, and the results were investigated using a 9-point scale method. is shown in Table 1 below.

taste incense Texture overall preference Example 1 8.3 8.1 8.2 8.2 Example 2 8.6 8.4 8.5 8.5

As shown in Table 1 above, it was confirmed that the taste and overall preference were excellent, and in particular, the taste and texture were excellent.

Claims (3)

Preparing glutinous rice porridge;
Applying glutinous rice porridge to seaweed;
Drying the seaweed coated with glutinous rice porridge; and
It includes the step of frying the dried seaweed,
The glutinous rice porridge,
Preparing by washing mugwort, licorice, kelp, and dried shrimp; Roasting a prepared mixture of 28-32 parts by weight of mugwort, 28-32 parts by weight of licorice, 18-22 parts by weight of kelp, and 18-22 parts by weight of dried shrimp at a temperature of 115-125°C for 8-12 minutes; After roasting, drying at a temperature of 40-50°C for 2-4 hours to produce a dried product; Preparing a soaking liquid by adding 90-110 parts by weight of dry matter to 1,000 parts by weight of boiling water, steeping, then filtering; And washing the glutinous rice and then soaking it in the soaking liquid at a temperature of 5-10°C for 8-10 hours; preparing soaked glutinous rice including;
After mixing 33-37 parts by weight of aronia fruit, 3-7 parts by weight of licorice, 3-7 parts by weight of pear, and 53-57 parts by weight of water, boil the aronia fruit at a temperature of 98-100°C for 28-32 minutes. Preprocessing step; Taking out the pre-treated aronia fruits, putting them in a container, adding 1.4-1.6 times the amount of sugar compared to the weight of the aronia fruits, and fermenting for 3-6 months; and filtering the aronia fruit after fermentation to obtain a fermented aronia fruit broth, pulverizing the filtered aronia fruit, and then roasting the aronia fruit at a temperature of 98-100° C.; Preparing an aronia fruit fermentation powder and an aronia fruit fermentation broth including;
Mix 24-28 parts by weight of the soaked glutinous rice, 35-39 parts by weight of the aronia fruit fermentation liquid, and 35-39 parts by weight of water, and heat to a temperature of 88-92°C while stirring at a rotation speed of 80-120 rpm to make glutinous rice porridge. Preparing a composition; And after cooling the glutinous rice porridge composition, mixing the fermented aronia fruit powder with the cooled glutinous rice porridge composition, adding and mixing 0.5-4 parts by weight of the fermented aronia fruit powder with respect to 100 parts by weight of the glutinous rice porridge composition; A method of manufacturing Kimbugak, which is manufactured by performing the step of producing glutinous rice porridge comprising. delete According to paragraph 1,
After performing the step of applying glutinous rice porridge to seaweed and before performing the drying step,
It includes the step of applying seasoning powder to the glutinous rice porridge,
The seasoning powder is,
After washing black rice, brown rice, barley, and sorghum, a mixture of washed black rice, brown rice, barley, and sorghum in a weight ratio of 1:1:1:1 is roasted at a temperature of 200-240°C for 1-5 minutes. step; After roasting, primary drying at a temperature of 43-47°C for 30-90 minutes; After primary drying, steaming at a temperature of 280-320°C for 8-12 minutes; After steaming, secondary drying at a temperature of 68-72°C for 30-90 minutes; After secondary drying, puffing for 8-12 seconds at a temperature of 220-260°C and a pressure of 8-12 kgf/cm ² ; And after puffing, coating the oligosaccharide; manufacturing a cereal comprising;
Preparing persimmons, oranges, apricots and pineapples by washing them and cutting them into appropriate sizes; Preparing a fruit mixture by mixing washed persimmons, oranges, apricots and pineapples in a weight ratio of 3:2:3:2; Roasting the fruit mixture at a temperature of 85-95° C. for 28-32 minutes; Drying the roasted fruit mixture at a temperature of 40-50° C. for 2-4 hours; and rapidly freezing the dried fruit mixture at a temperature of -48-52°C, freeze-drying, and pulverizing the dried fruit mixture. Preparing frozen fruit powder including;
Washing soybeans, whole wheat, rye, soybeans, black beans, and black sesame seeds, then placing them in a sterilizer and sterilizing them at a temperature of 123-127°C; A grain mixture was prepared by mixing sterilized peas, whole wheat, rye, soybeans, black beans, and black sesame seeds in a weight ratio of 2:2:1:2:2:2, and the grain mixture was roasted at a temperature of 98-100°C. step; Preparing a fermentation mixture by mixing 98-102 parts by weight of the roasted grain mixture and 98-102 parts by weight of salt water with a concentration of 10% by weight, and then adding 1 part by weight of Lactobacillus bacteria thereto; Putting the fermentation mixture in a constant temperature fermenter and fermenting it at a temperature of 40-44°C for 22-26 hours; and filtering the fermented mixture after fermentation, drying the filtered fermented grain, and then pulverizing it; manufacturing a fermented grain powder including; and
A method for producing Kimbugak, which is manufactured by performing the step of mixing 58-62 parts by weight of the cereal, 18-22 parts by weight of the frozen fruit powder, and 18-22 parts by weight of the fermented grain powder.