KR102642419B1 - Method of manufacturing seaweed bugak using glutinous rice - Google Patents
Method of manufacturing seaweed bugak using glutinous rice Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 찹쌀죽을 제조하는 단계; 김에 찹쌀죽을 도포하는 단계; 찹쌀죽이 도포된 김을 건조하는 단계; 및 건조된 김을 유탕처리하는 단계;를 포함하는 김부각의 제조방법을 제공한다.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
본 발명은 찹쌀을 이용한 김부각 및 이의 제조방법에 관한 것이다.The present invention relates to seaweed bugak using glutinous rice and its manufacturing method.
우리나라의 전통적인 저장기술이 집약된 밑반찬류에는 김치와 짱아찌를 포함하며 마른반찬의 튀각, 부각류, 건어류, 각종 생선포 등이 있으며 자반류로는 콩, 멸치자반, 굴비, 고등어, 미역 자반 등이 있다.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.
그 가운데 전통부각은 일반적인 비스킷, 쿠키, 크래커 등의 시판 스낵류 보다는 설탕이나 다른 조미료를 거의 사용하지 않고, 천연 식이섬유질과 비타민, 미네랄 및 각종 생리활성 물질이 함유된 식물체 잎을 이용하므로 밑반찬류로서 뿐만 아니라 간식, 술 안주 등으로 다양하게 소비될 수 있다.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.
전통부각은 대부분 아밀로펙틴으로 구성된 전분질 찹쌀 풀을 발라 적절하게 건조하였다가 섭취하게 되는 사찰의 별미음식으로부터 유래 되었다.Traditional bugak originated from a delicacy at temples where starchy glutinous rice paste, mostly composed of amylopectin, was applied, dried properly, and then consumed.
현재까지 일반 전통부각에 대한 연구로는 뽕잎 부각의 관능적 및 이화학적 특성(Lee, J.M. et al., Korean J. Dietary Culture, 17, 103-110(2002))와 같이 극히 일부만 보고되고 있는 실정이다.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)). .
이와 같은 전통부각은 주로 밑반찬으로서 기호도나 인지도가 높은 일부 부각류의 몇 종류에만 한정적으로 판매되고 있지만, 최근 전통음식에 대한 인식변화와 그 관심도가 점진적으로 높아짐에 따라, 그 식생활 패턴의 변화에 적합하게 안주용이나 간식용의 스낵류 혹은 간편한 편의식으로 소비자 기호도를 충족할 수 있는 고품질의 웰빙 건강식품으로 계승, 발전 되도록 노력할 필요가 있다.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.
본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로서, 본 발명의 목적은 기능성이 부여되고 기호성이 우수한 김부각을 제공하는 것이다.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.
본 발명의 과제는 이상에서 언급한 과제들로 제한되지 않으며, 언급되지 않은 또 다른 과제들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.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.
상기 목적을 달성하기 위하여 본 발명은In order to achieve the above object, the present invention
찹쌀죽을 제조하는 단계;Preparing glutinous rice porridge;
김에 찹쌀죽을 도포하는 단계;Applying glutinous rice porridge to seaweed;
찹쌀죽이 도포된 김을 건조하는 단계; 및Drying the seaweed coated with glutinous rice porridge; and
건조된 김을 유탕처리하는 단계;를 포함하는 김부각의 제조방법을 제공한다.It provides a manufacturing method of seaweed bugak including the step of frying dried seaweed.
또한, 상기 찹쌀죽은,In addition, the glutinous rice porridge,
쑥, 감초, 다시마 및 건새우를 세척하여 준비하는 단계; 준비된 쑥 28-32 중량부, 감초 28-32 중량부, 다시마 18-22 중량부 및 건새우 18-22 중량부를 혼합한 혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶은 후, 40-50℃의 온도에서 2-4시간 동안 건조하여 건조물을 제조하는 단계; 끓는 물 1000 중량부에 건조물 90-110 중량부를 첨가하여 우려낸 후 여과하여 불림액을 제조하는 단계; 및 찹쌀을 세척한 후 상기 불림액에 담아 5-10℃의 온도에서 8-10시간 동안 불리는 단계;를 포함하는 불린 찹쌀을 제조하는 단계;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;
아로니아열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 아로니아열매를 전처리하는 단계; 전처리된 아로니아열매를 꺼내어 통에 담고 아로니아열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 아로니아열매 발효액을 얻고, 여과된 아로니아열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 아로니아열매 발효분말 및 아로니아열매 발효액을 제조하는 단계;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;
상기 불린 찹쌀 24-28 중량부, 상기 아로니아열매 발효액 35-39 중량부 및 물 35-39 중량부를 혼합하고, 80-120 rpm의 회전속도로 교반하면서 88-92℃의 온도로 가열하여 찹쌀죽 조성물을 제조하는 단계; 및 상기 찹쌀죽 조성물을 식힌 후, 식힌 찹쌀죽 조성물에 상기 아로니아열매 발효분말을 혼합하되, 상기 찹쌀죽 조성물 100 중량부에 대하여 상기 아로니아열매 발효분말 0.5-4 중량부를 첨가하여 혼합하는 단계;를 포함하는 찹쌀죽을 제조하는 단계;를 수행하여 제조되는 것이 바람직하다.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.
또한, 상기 김부각의 제조방법은,In addition, the manufacturing method of the above Kimbugak is,
김에 찹쌀죽을 도포하는 단계를 수행하고 난 후, 건조하는 단계를 수행하기 전에,After performing the step of applying glutinous rice porridge to seaweed and before performing the drying step,
찹쌀죽이 도포된 김에 시즈닝 분말을 도포하는 단계를 포함하고,It includes the step of applying seasoning powder to the glutinous rice porridge,
상기 시즈닝 분말은,The seasoning powder is,
흑미, 현미, 보리 및 수수를 세척한 후, 세척된 흑미, 현미, 보리 및 수수를 1:1:1:1의 중량비율로 혼합한 혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶은 후, 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조 후, 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙 후, 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조 후, 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑 후, 올리고당을 코팅하는 단계;를 포함하는 시리얼을 제조하는 단계;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;
감, 오렌지, 살구 및 파인애플을 세척하고 적절한 크기로 절단하여 준비하는 단계; 세척된 감, 오렌지, 살구 및 파인애플을 3:2:3:2의 중량비로 혼합하여 과일 혼합물을 제조하는 단계; 상기 과일 혼합물을 85-95℃의 온도에서 28-32분 동안 볶는 단계; 볶아진 과일 혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일 혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 포함하는 동결과일분말을 제조하는 단계;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;
작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 2:2:1:2:2:2의 중량비율로 혼합하여 곡물 혼합물을 제조하고, 상기 곡물 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 곡물 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 발효 혼합물을 제조하는 단계; 상기 발효 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 발효 혼합물을 여과하고, 여과되어 얻어지는 발효곡물을 건조시킨 후 분쇄하는 단계;를 포함하는 발효곡물분말을 제조하는 단계; 및Washing 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
상기 시리얼 58-62 중량부, 상기 동결과일분말 18-22 중량부 및 상기 발효곡물분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되는 것이 바람직하다.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.
본 발명에 따른 김부각은 기능성이 부여되고 기호성이 우수하다.Seaweed bugak according to the present invention is given functionality and has excellent palatability.
도 1은 본 발명에 따른 김부각의 제조방법을 순서도로 나타낸 것이다.Figure 1 shows a flow chart of the manufacturing method of Kimbugak according to the present invention.
이하에서는 첨부된 도면을 참조하여 다양한 실시예를 보다 상세하게 설명한다. 본 명세서에 기재된 실시예는 다양하게 변형될 수 있다. 특정한 실시예가 도면에서 묘사되고 상세한 설명에서 자세하게 설명될 수 있다. 그러나 첨부된 도면에 개시된 특정한 실시 예는 다양한 실시예를 쉽게 이해하도록 하기 위한 것일 뿐이다. 따라서 첨부된 도면에 개시된 특정 실시예에 의해 기술적 사상이 제한되는 것은 아니며, 발명의 사상 및 기술 범위에 포함되는 모든 균등물 또는 대체물을 포함하는 것으로 이해되어야 한다.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.
1차, 2차, 제1, 제2 등과 같이 서수를 포함하는 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 이러한 구성요소들은 상술한 용어에 의해 한정되지는 않는다. 상술한 용어는 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다.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.
본 명세서에서, '포함한다' 또는 '가지다' 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다. 어떤 구성요소가 다른 구성요소에 '연결되어' 있다거나 '접속되어' 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. 반면에, 어떤 구성요소가 다른 구성요소에 '직접 연결되어' 있다거나 '직접 접속되어' 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.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.
그 밖에도, 본 발명을 설명함에 있어서, 관련된 공지 기능 혹은 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우, 그에 대한 상세한 설명은 축약하거나 생략한다.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.
본 발명은This invention
찹쌀죽을 제조하는 단계;Preparing glutinous rice porridge;
김에 찹쌀죽을 도포하는 단계;Applying glutinous rice porridge to seaweed;
찹쌀죽이 도포된 김을 건조하는 단계; 및Drying the seaweed coated with glutinous rice porridge; and
건조된 김을 유탕처리하는 단계;를 포함하는 김부각의 제조방법을 제공한다.It provides a manufacturing method of seaweed bugak including the step of frying dried seaweed.
이때, 도 1에 본 발명에 따른 김부각의 제조방법을 순서도로 나타내었으며, 이하, 도 1을 참조하여 본 발명에 따른 김부각의 제조방법을 각 단계별로 상세히 설명한다.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.
먼저, 본 발명에 따른 김부각의 제조방법은 찹쌀죽을 제조하는 단계를 포함한다.First, the manufacturing method of Kimbugak according to the present invention includes the step of manufacturing glutinous rice porridge.
상기 단계에서는 김부각을 제조하기 위해 찹쌀죽을 제조한다.In the above step, glutinous rice porridge is prepared to produce Kimbugak.
구체적으로, 상기 찹쌀죽은,Specifically, the glutinous rice porridge,
쑥, 감초, 다시마 및 건새우를 세척하여 준비하는 단계; 준비된 쑥 28-32 중량부, 감초 28-32 중량부, 다시마 18-22 중량부 및 건새우 18-22 중량부를 혼합한 혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶은 후, 40-50℃의 온도에서 2-4시간 동안 건조하여 건조물을 제조하는 단계; 끓는 물 1000 중량부에 건조물 90-110 중량부를 첨가하여 우려낸 후 여과하여 불림액을 제조하는 단계; 및 찹쌀을 세척한 후 상기 불림액에 담아 5-10℃의 온도에서 8-10시간 동안 불리는 단계;를 포함하는 불린 찹쌀을 제조하는 단계;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;
아로니아열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 아로니아열매를 전처리하는 단계; 전처리된 아로니아열매를 꺼내어 통에 담고 아로니아열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 아로니아열매 발효액을 얻고, 여과된 아로니아열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 아로니아열매 발효분말 및 아로니아열매 발효액을 제조하는 단계;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;
상기 불린 찹쌀 24-28 중량부, 상기 아로니아열매 발효액 35-39 중량부 및 물 35-39 중량부를 혼합하고, 80-120 rpm의 회전속도로 교반하면서 88-92℃의 온도로 가열하여 찹쌀죽 조성물을 제조하는 단계; 및 상기 찹쌀죽 조성물을 식힌 후, 식힌 찹쌀죽 조성물에 상기 아로니아열매 발효분말을 혼합하되, 상기 찹쌀죽 조성물 100 중량부에 대하여 상기 아로니아열매 발효분말 0.5-4 중량부를 첨가하여 혼합하는 단계;를 포함하는 찹쌀죽을 제조하는 단계;를 수행하여 제조되는 것이 바람직하다.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.
아로니아(Aronia melanocarpa)는 18세기경에 북아메리카 동유럽 등지에서 재배되던 다년생의 관목으로 아로니아 베리(aronia berry), 블랙 쵸크베리(black chokeberry), 블랙베리(black berry) 등으로 불린다. 원래는 북부 아메리카지역에서 자생하는데 최근에는 국내에도 아로니아 씨앗을 들여와 일부 농가에서 높은 경제적 가치를 기대하며 재배 중에 있다. 또한 블랙 초크베리는 미국과 유럽에서 큰 인기를 얻고 있으며 특히, 아로니아에는 안토시아닌 색소가 다량 함유되어 있어 짙은 자주색을 나타내기 때문에 천연 식품색소나 염료, 주스, 잼, 와인 등과 같은 식용과일로 활용 가능성이 높다. 다양한 아토시아닌 계통의 물질들과 폴리페놀 성분이 함유되어 있어 항산화 효능이 베리류 중에서 가장 높고, 동맥경화, 심혈관질환, 암, 당뇨병, 위염, 알러지성 피부질환, 항염증, 항당뇨, 면역조절활성 등에 효능이 있는 것으로 보고되어 있다.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.
상기 찹쌀죽을 제조함에 있어서, 우선 불린 찹쌀을 제조하되 상기와 같은 불림액을 적용하여 풍미를 향상시킬 수 있다.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.
상기 찹쌀죽을 제조함에 있어서 아로니아열매를 이용하여 발효액과 발효분말을 제조하고 이를 찹쌀죽에 적용하여 기능성과 기호성을 모두 향상시킬 수 있다.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.
다음으로, 본 발명에 따른 김부각의 제조방법은 김에 찹쌀죽을 도포하는 단계를 포함한다.Next, the manufacturing method of seaweed bugak according to the present invention includes the step of applying glutinous rice porridge to seaweed.
상기 단계에서는 부각의 재료가 되는 김에 찹쌀죽을 도포한다. 상기 찹쌀죽을 도포하는 것은 양면에 수행될 수 있다. 또한, 소비자의 기호에 따라 여러 겹 겹쳐진 상태의 건조된 김을 이용할 수 있다.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.
또한, 상기 김에 찹쌀죽을 도포하는 단계를 수행하고 난 후, 찹쌀죽이 도포된 김에 시즈닝 분말을 도포하는 단계를 포함하는 것이 바람직하다.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.
상기 시즈닝 분말은,The seasoning powder is,
흑미, 현미, 보리 및 수수를 세척한 후, 세척된 흑미, 현미, 보리 및 수수를 1:1:1:1의 중량비율로 혼합한 혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶은 후, 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조 후, 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙 후, 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조 후, 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑 후, 올리고당을 코팅하는 단계;를 포함하는 시리얼을 제조하는 단계;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;
감, 오렌지, 살구 및 파인애플을 세척하고 적절한 크기로 절단하여 준비하는 단계; 세척된 감, 오렌지, 살구 및 파인애플을 3:2:3:2의 중량비로 혼합하여 과일 혼합물을 제조하는 단계; 상기 과일 혼합물을 85-95℃의 온도에서 28-32분 동안 볶는 단계; 볶아진 과일 혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일 혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 포함하는 동결과일분말을 제조하는 단계;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;
작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 2:2:1:2:2:2의 중량비율로 혼합하여 곡물 혼합물을 제조하고, 상기 곡물 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 곡물 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 발효 혼합물을 제조하는 단계; 상기 발효 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 발효 혼합물을 여과하고, 여과되어 얻어지는 발효곡물을 건조시킨 후 분쇄하는 단계;를 포함하는 발효곡물분말을 제조하는 단계; 및Washing 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
상기 시리얼 58-62 중량부, 상기 동결과일분말 18-22 중량부 및 상기 발효곡물분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되는 것이 바람직하다.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.
상기 시리얼, 상기 동결과일분말 및 상기 발효곡물분말을 시즈닝 분말로 적용함으로써 기능성과 기호성을 모두 확보할 수 있다. 더욱이 식감이 향상된다.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.
다음으로, 본 발명에 따른 김부각의 제조방법은 찹쌀죽이 도포된 김을 건조하는 단계를 포함한다.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.
상기 단계에서는 전단계가 수행된 김을 건조시킨다. 바람직하게는 찹쌀죽이 도포된 후 시즈닝 분말이 도포된 김을 건조한다. 일례로, 16-20℃의 온도에서 8-10시간 동안 건조한다.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.
다음으로, 본 발명에 따른 김부각의 제조방법은 건조된 김을 유탕처리하는 단계를 포함한다.Next, the method for manufacturing seaweed according to the present invention includes the step of frying the dried seaweed.
상기 단계에서는 건조된 김을 유탕처리하여 김부각을 제조한다.In the above step, dried seaweed is fried to produce seaweed bugak.
상기 유탕처리는 기름을 이용하여 150-200℃의 온도에서 튀겨내는 것으로 수행할 수 있다.The frying process can be performed by frying at a temperature of 150-200°C using oil.
이하, 본 발명을 하기의 실시예에 의해 보다 상세하게 설명한다.Hereinafter, the present invention will be explained in more detail by the following examples.
단, 하기 실시예는 본 발명의 내용을 예시하는 것일 뿐 발명의 범위가 실시예 및 실험예에 의해 한정되는 것은 아니다.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.
<제조예 1> 찹쌀죽의 제조<Production Example 1> Production of glutinous rice porridge
불린 찹쌀의 제조Preparation of soaked glutinous rice
쑥, 감초, 다시마 및 건새우를 세척하여 준비하고, 준비된 쑥 28-32 중량부, 감초 28-32 중량부, 다시마 18-22 중량부 및 건새우 18-22 중량부를 혼합하여 혼합물을 준비하였다. 준비된 혼합물을 120℃의 온도에서 10분 동안 볶은 후, 45℃의 온도에서 3시간 동안 건조하였다. 끓는 물 1000 중량부에 건조된 혼합물 100 중량부를 첨가하여 우려낸 후 여과하여 불림액을 제조하였다. 이후, 찹쌀을 세척하고, 상기 불림액에 담아 8℃의 온도에서 9시간 동안 불려 불린 찹쌀을 제조하였다.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.
아로니아열매 발효액 및 아로니아열매 발효분말의 제조Manufacture of aronia fruit fermentation liquid and aronia fruit fermentation powder
아로니아열매 35 중량부, 감초 5 중량부, 배 5 중량부 및 물 55 중량부를 혼합한 후, 98-100℃의 온도에서 30분 동안 끓여 아로니아열매를 전처리하고, 전처리된 아로니아열매를 꺼내어 통에 담고 아로니아열매 중량 대비 1.5 배의 설탕을 넣고 3개월 동안 발효시켰다. 발효시킨 후 발효물을 여과하였다. 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.
여과하여 얻은 여과액은 아로니아열매 발효액으로 사용하고, 여과하여 얻은 아로니아열매는 분쇄한 후 98-100℃의 온도에서 볶아 아로니아열매 발효분말로 사용한다.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.
찹쌀죽의 제조Production of glutinous rice porridge
상기 불린 찹쌀 26 중량부, 상기 아로니아열매 발효액 37 중량부 및 물 37 중량부를 혼합하고, 100 rpm의 회전속도로 교반하면서 90℃의 온도로 가열하여 찹쌀죽 조성물을 제조하였다. 상기 찹쌀죽 조성물을 식힌 후, 식힌 찹쌀죽 조성물에 상기 아로니아열매 발효분말을 혼합하되, 상기 찹쌀죽 조성물 100 중량부에 대하여 상기 아로니아열매 발효분말 2중량부를 첨가하여 혼합하여 찹쌀죽을 제조하였다.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.
<제조예 2> 시즈닝 분말의 제조<Preparation Example 2> Preparation of seasoning powder
시리얼의 제조manufacturing of cereals
흑미, 현미, 보리 및 수수를 세척한 후, 세척된 흑미, 현미, 보리 및 수수를 1:1:1:1의 중량비율로 혼합하여 혼합물을 제조하였다. 상기 혼합물을 220℃의 온도에서 3분 동안 볶고 45℃의 온도에서 60분 동안 1차 건조하였다. 1차 건조된 혼합물을 300℃의 온도에서 10분 동안 증숙하고 70℃의 온도에서 60분 동안 2차 건조하였다. 2차 건조된 혼합물을 240℃의 온도 및 10 kgf/cm2의 압력으로 10초 동안 퍼핑한 후, 표면에 올리고당을 코팅하여 시리얼을 제조하였다.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.
동결과일분말의 제조Manufacturing of frozen fruit powder
감, 오렌지, 살구 및 파인애플을 세척하고 적절한 크기로 절단하여 준비하였다. 세척된 감, 오렌지, 살구 및 파인애플을 3:2:3:2의 중량비로 혼합하여 혼합물을 제조하고, 90℃의 온도에서 30분 동안 볶은 후, 45℃의 온도에서 3시간 동안 건조하였다. 건조된 혼합물을 영하 50℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하여 동결과일분말을 제조하였다.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.
발효곡물분말의 제조Manufacturing of fermented grain powder
작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 세척한 후 멸균기에 넣어 125℃의 온도로 멸균하고, 멸균된 작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 2:2:1:2:2:2의 중량비율로 혼합하여 혼합물을 제조하였다. 상기 혼합물을 98-100℃의 온도에서 볶고, 볶아진 혼합물 100 중량부 및 농도 8 중량%의 소금물 100 중량부를 혼합한 후, 여기에 락토바실러스 플란타럼 1 중량부를 첨가하여 혼합물을 제조하였다. 상기 혼합물을 항온 발효조에 넣어 45℃의 온도에서 24시간 동안 발효시킨 후 혼합물을 여과하고, 여과되어 얻어지는 고형분을 건조시킨 후 분쇄하여 발효곡물분말을 제조하였다.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.
시즈닝 분말의 제조Preparation of seasoning powder
상기 시리얼 60 중량부, 상기 동결과일분말 20 중량부 및 상기 발효곡물분말 20 중량부를 혼합하여 시즈닝 분말을 제조하였다.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.
<실시예 1> 김부각의 제조-1<Example 1> Production of Kimbugak-1
김을 건조하여 준비하고, 준비된 김에 상기 제조예 1에서 제조된 찹쌀죽을 바르고, 18℃의 온도에서 9시간 동안 건조하였다. 건조된 김부각을 175℃의 온도의 기름에 유탕처리하여 김부각을 제조하였다.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.
<실시예 2> 김부각의 제조-2<Example 2> Production of Kimbugak-2
김을 건조하여 준비하고, 준비된 김에 상기 제조예 1에서 제조된 찹쌀죽을 바르고, 상기 제조예 2에서 제조된 시즈닝 분말을 도포한 후, 18℃의 온도에서 9시간 동안 건조하였다. 건조된 김부각을 175℃의 온도의 기름에 유탕처리하여 김부각을 제조하였다.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.
<실험예 1> 관능검사<Experimental Example 1> Sensory test
상기 실시예 1 및 실시예 2에서 제조된 김부각을 사용하여 남여 각각 20명(총 40명)을 대상으로 하여 맛, 향, 식감, 전체적인 기호도를 분석하였으며, 9점 척도법을 사용하여 조사하고 그 결과를 하기 표 1에 나타내었다.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.
상기 표 1에 나타낸 바와 같이, 맛과 전체적인 기호도가 우수하고, 특히 맛과 식감이 우수한 것을 확인할 수 있었다.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)
김에 찹쌀죽을 도포하는 단계;
찹쌀죽이 도포된 김을 건조하는 단계; 및
건조된 김을 유탕처리하는 단계;를 포함하고,
상기 찹쌀죽은,
쑥, 감초, 다시마 및 건새우를 세척하여 준비하는 단계; 준비된 쑥 28-32 중량부, 감초 28-32 중량부, 다시마 18-22 중량부 및 건새우 18-22 중량부를 혼합한 혼합물을 115-125℃의 온도에서 8-12분 동안 볶는 단계; 볶은 후, 40-50℃의 온도에서 2-4시간 동안 건조하여 건조물을 제조하는 단계; 끓는 물 1000 중량부에 건조물 90-110 중량부를 첨가하여 우려낸 후 여과하여 불림액을 제조하는 단계; 및 찹쌀을 세척한 후 상기 불림액에 담아 5-10℃의 온도에서 8-10시간 동안 불리는 단계;를 포함하는 불린 찹쌀을 제조하는 단계;
아로니아열매 33-37 중량부, 감초 3-7 중량부, 배 3-7 중량부 및 물 53-57 중량부를 혼합한 후, 98-100℃의 온도에서 28-32분 동안 끓여 아로니아열매를 전처리하는 단계; 전처리된 아로니아열매를 꺼내어 통에 담고 아로니아열매 중량 대비 1.4-1.6 배의 설탕을 넣고 3-6개월 동안 발효시키는 단계; 및 발효시킨 후 여과하여 아로니아열매 발효액을 얻고, 여과된 아로니아열매를 분쇄한 후 98-100℃의 온도에서 볶는 단계;를 포함하는 아로니아열매 발효분말 및 아로니아열매 발효액을 제조하는 단계;
상기 불린 찹쌀 24-28 중량부, 상기 아로니아열매 발효액 35-39 중량부 및 물 35-39 중량부를 혼합하고, 80-120 rpm의 회전속도로 교반하면서 88-92℃의 온도로 가열하여 찹쌀죽 조성물을 제조하는 단계; 및 상기 찹쌀죽 조성물을 식힌 후, 식힌 찹쌀죽 조성물에 상기 아로니아열매 발효분말을 혼합하되, 상기 찹쌀죽 조성물 100 중량부에 대하여 상기 아로니아열매 발효분말 0.5-4 중량부를 첨가하여 혼합하는 단계;를 포함하는 찹쌀죽을 제조하는 단계;를 수행하여 제조되는 것인 김부각의 제조방법.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.
김에 찹쌀죽을 도포하는 단계를 수행하고 난 후, 건조하는 단계를 수행하기 전에,
찹쌀죽이 도포된 김에 시즈닝 분말을 도포하는 단계를 포함하고,
상기 시즈닝 분말은,
흑미, 현미, 보리 및 수수를 세척한 후, 세척된 흑미, 현미, 보리 및 수수를 1:1:1:1의 중량비율로 혼합한 혼합물을 200-240℃의 온도에서 1-5분 동안 볶는 단계; 볶은 후, 43-47℃의 온도에서 30-90분 동안 1차 건조하는 단계; 1차 건조 후, 280-320℃의 온도에서 8-12분 동안 증숙하는 단계; 증숙 후, 68-72℃의 온도에서 30-90분 동안 2차 건조하는 단계; 2차 건조 후, 220-260℃의 온도 및 8-12 kgf/cm2의 압력으로 8-12초 동안 퍼핑하는 단계; 및 퍼핑 후, 올리고당을 코팅하는 단계;를 포함하는 시리얼을 제조하는 단계;
감, 오렌지, 살구 및 파인애플을 세척하고 적절한 크기로 절단하여 준비하는 단계; 세척된 감, 오렌지, 살구 및 파인애플을 3:2:3:2의 중량비로 혼합하여 과일 혼합물을 제조하는 단계; 상기 과일 혼합물을 85-95℃의 온도에서 28-32분 동안 볶는 단계; 볶아진 과일 혼합물을 40-50℃의 온도에서 2-4시간 동안 건조하는 단계; 및 건조된 과일 혼합물을 영하 48-52℃의 온도로 급속냉동시키고, 동결건조 및 분쇄하는 단계;를 포함하는 동결과일분말을 제조하는 단계;
작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 세척한 후, 멸균기에 넣어 123-127℃의 온도로 멸균하는 단계; 멸균된 작두콩, 통밀, 호밀, 대두, 검정콩 및 검정깨를 2:2:1:2:2:2의 중량비율로 혼합하여 곡물 혼합물을 제조하고, 상기 곡물 혼합물을 98-100℃의 온도에서 볶는 단계; 볶아진 곡물 혼합물 98-102 중량부 및 농도 10 중량%의 소금물 98-102 중량부를 혼합한 후, 여기에 락토바실러스균 1 중량부를 첨가하여 발효 혼합물을 제조하는 단계; 상기 발효 혼합물을 항온 발효조에 넣어 40-44℃의 온도에서 22-26시간 동안 발효시키는 단계; 및 발효시킨 후 발효 혼합물을 여과하고, 여과되어 얻어지는 발효곡물을 건조시킨 후 분쇄하는 단계;를 포함하는 발효곡물분말을 제조하는 단계; 및
상기 시리얼 58-62 중량부, 상기 동결과일분말 18-22 중량부 및 상기 발효곡물분말 18-22 중량부를 혼합하는 단계;를 수행하여 제조되는 것인 김부각의 제조방법.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.
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20020078555A (en) * | 2001-04-04 | 2002-10-19 | 이태호 | A manufacturing method of laver reliefs using seafood and herbal medicine as main ingredients. |
KR20150102279A (en) * | 2014-02-28 | 2015-09-07 | 김태진 | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby |
KR20190060905A (en) * | 2017-11-24 | 2019-06-04 | 농업회사법인 주식회사 제일리코펜 | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same |
KR102303970B1 (en) * | 2020-12-21 | 2021-09-17 | 강구철 | Method for producing laver bugak |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR20020078555A (en) * | 2001-04-04 | 2002-10-19 | 이태호 | A manufacturing method of laver reliefs using seafood and herbal medicine as main ingredients. |
KR20150102279A (en) * | 2014-02-28 | 2015-09-07 | 김태진 | Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby |
KR20190060905A (en) * | 2017-11-24 | 2019-06-04 | 농업회사법인 주식회사 제일리코펜 | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same |
KR102303970B1 (en) * | 2020-12-21 | 2021-09-17 | 강구철 | Method for producing laver bugak |
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