KR19990001969A - Kimjaban manufacturing method - Google Patents
Kimjaban manufacturing method Download PDFInfo
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- KR19990001969A KR19990001969A KR1019970025460A KR19970025460A KR19990001969A KR 19990001969 A KR19990001969 A KR 19990001969A KR 1019970025460 A KR1019970025460 A KR 1019970025460A KR 19970025460 A KR19970025460 A KR 19970025460A KR 19990001969 A KR19990001969 A KR 19990001969A
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- laver
- manufacturing
- seasoning
- square
- hot air
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Abstract
본 발명은 김과 파래를 일정한 크기의 원형,사각등의 형으로 만들어 식용유에 튀기고 조미하여 열풍건조시킨후 포장하여 상품화할 수 있도록 한 김자반의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of laver and steamed laver and seaweed in a shape of a circular, square, etc. of a certain size to fry in edible oil and seasoning to dry hot air and then package and commercialize.
종래에는 얇은 김의 표면에다 기름을 바르고 소금을 뿌려 주로 밥을 싸먹거나 김밥등을 만들어 먹게 된 것이므로 맥주등의 술안주용으로는 부적당함과 아울러 또한 얇은 판상으로 되었으므로 밥반찬이나 술안주용으로 먹기에 불편한 문제가 있었다.Traditionally, the surface of thin laver was oiled and sprinkled with salt to eat mainly rice or made laver. There was a problem.
본 고안은 상기와 같은 문제점을 해결하기 위하여 김과 파래를 원형 또는 사각등의 과자형으로 만들어 식용유에 튀기고 소금,참깨,설탕(포도당)을 혼합하여서 된 조미료로 조미한 후 열풍건조,포장하여 상품화할 수 있도록 함으로서 밥반찬이나 맥주등의 술안주용으로 적합하며 먹기에 좋은 김자반을 제공할 수 있도록 하기 위한 김자반의 제조방법을 제공할 수 있도록 함에 있음.In order to solve the above problems, the laver and seaweeds are made into round or square confectionery, fried in cooking oil, seasoned with seasoning made by mixing salt, sesame, and sugar (glucose), and then dried and packed with hot air. By making it possible, it is suitable for food side dishes such as rice side dishes or beer, and it is to provide a method of manufacturing gimjaban to provide gimjaban which is good to eat.
Description
본 발명은 김과 파래를 일정한 크기의 원형,사각등의 형으로 만들어 식용유에 튀기고 조미하여 열풍건조시킨후 포장하여 상품화할 수 있도록 한 김자반의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of laver and steamed laver and seaweed in a shape of a circular, square, etc. of a certain size to fry in edible oil and seasoning to dry hot air and then package and commercialize.
종래에는 얇은 김의 표면에다 기름을 바르고 소금을 뿌려 주로 밥을 싸먹거나 김밥등을 만들어 먹게 된 것이므로 맥주등의 술안주용으로는 부적당함과 아울러 또한 얇은 판상으로 되었으므로 밥반찬이나 술안주용으로 먹기에 불편한 문제가 있었다.Traditionally, the surface of thin laver was oiled and sprinkled with salt to eat mainly rice or made laver. There was a problem.
본 고안은 상기와 같은 문제점을 해결하기 위하여 김과 파래를 원형 또는 사각등의 과자형으로 만들어 식용유에 튀기고 소금,참깨,설탕(포도당)을 혼합하여서 된 조미료로 조미한 후 열풍건조,포장하여 상품화할 수 있도록 함으로서 밥반찬이나 맥주등의 술안주용으로 적합하며 먹기에 좋은 김자반을 제공할 수 있도록 하기 위한 김자반의 제조방법을 제공할 수 있도록 함에 그 목적이 있다.In order to solve the above problems, the laver and seaweeds are made into round or square confectionery, fried in cooking oil, seasoned with seasoning made by mixing salt, sesame, and sugar (glucose), and then dried and packed with hot air. The purpose of the present invention is to provide a manufacturing method of gimjaban, which is suitable for snacks such as rice side dishes or beer, and to provide gimjaban, which is good to eat.
김과 파래를 먹기 좋은 일정한 크기의 원형이나 사각등의 형으로 만들어 180°-190℃의 온도의 식용유기름에서 5초간 튀긴후 소금,참깨,설탕을 혼합하여서 된 조미료로 조미하여 열풍건조시킨다음 포장하여서 됨을 특징으로 한 것인데, 재료비율은 다음과 같다.Make seaweed and green onions into a regular sized round or square shape, and fry them in edible oil at 180 ° -190 ℃ for 5 seconds, season them with seasoning with salt, sesame and sugar, and dry them with hot air. It is characterized by the fact that the material ratio is as follows.
김파래98%Seaweed 98%
식용유1%Cooking Oil 1%
소금0.4%Salt 0.4%
설탕(포도당)0.3%Sugar (Glucose) 0.3%
참깨0.3%Sesame 0.3%
이와 같이 된 본 발명은 김과 파래를 먹기에 좋은 일정한 크기의 원형이나 사각형으로 만들어 식용유기름에 튀기고 조미하여 열풍건조시켜 과자처럼 먹게 된 것이므로 밥반찬은 물론 맥주등의 술안주용으로 매우 적합한 효과가 있다.The present invention as described above is made into a round or square of a certain size that is good to eat laver and green seaweed fried in edible oil and seasoned hot air to eat like sweets, so it is very suitable for snacks such as rice side dishes and beer. .
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970025460A KR19990001969A (en) | 1997-06-13 | 1997-06-13 | Kimjaban manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970025460A KR19990001969A (en) | 1997-06-13 | 1997-06-13 | Kimjaban manufacturing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR19990001969A true KR19990001969A (en) | 1999-01-15 |
Family
ID=65986292
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019970025460A KR19990001969A (en) | 1997-06-13 | 1997-06-13 | Kimjaban manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR19990001969A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100396112B1 (en) * | 2001-03-19 | 2003-08-27 | 전홍정 | Rice-cake type green laver containing flavor and method for producing the same |
-
1997
- 1997-06-13 KR KR1019970025460A patent/KR19990001969A/en not_active Application Discontinuation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100396112B1 (en) * | 2001-03-19 | 2003-08-27 | 전홍정 | Rice-cake type green laver containing flavor and method for producing the same |
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |