KR20030035702A - Production method of fried kelp of laver to which colloidal silver is added - Google Patents

Production method of fried kelp of laver to which colloidal silver is added Download PDF

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KR20030035702A
KR20030035702A KR1020010068121A KR20010068121A KR20030035702A KR 20030035702 A KR20030035702 A KR 20030035702A KR 1020010068121 A KR1020010068121 A KR 1020010068121A KR 20010068121 A KR20010068121 A KR 20010068121A KR 20030035702 A KR20030035702 A KR 20030035702A
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laver
glutinous rice
colloidal silver
gimbugak
added
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Korean (ko)
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최순옥
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최순옥
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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
    • A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1562—Silver

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

PURPOSE: Provided is a production method of fried laver to which colloidal silver is added by using calm soup rather than artificial seasonings, sugar and the like. Therefore, it is good for human health. CONSTITUTION: A production method of fried laver comprises the steps of: preparing glutinous rice paste and coating laver therewith; sprinkling sesame seeds on the coated laver and spraying colloidal silver thereon; drying the laver and frying it; cutting the fried laver into a regular shape; and packing the cut pieces of laver.

Description

콜로이드 실버가 첨가되는 김부각의 제조 방법{Production method of fried kelp of laver to which colloidal silver is added}Production method of fried kelp of laver to which colloidal silver is added}

본 발명은 예로부터 식용하여 온 김부각의 제조 방법에 관한 것으로서, 보다 상세하게는 마른 김에 조개국물을 이용하여 맛을 낸 찹쌀풀을 바른 후, 이를 건조시키기 전에 콜로이드 실버를 분사함으로써, 콜로이드 실버가 첨가되는 김부각을 제조하는 방법에 관한 것이다.The present invention relates to a manufacturing method of gimbugak, which has been edible since ancient times, and more specifically, after applying glutinous rice paste seasoned with crude soup to dried laver, and then colloidal silver is sprayed before drying it, colloidal silver is added. It relates to a method for producing gimbugak.

해태라고도 불리우는 김은, 성분 함량비 면에서는 탄수화물인 한천을 가장 많이 함유하고 있으며, 그 밖에 헤미셀룰로오스 ·소르비톨 ·둘시톨 등이 들어 있다. 특히, 트레오닌 ·발린 ·로이신 ·이소로이신 ·리신 ·메티오닌 ·페닐알라닌 ·트립토판 등의 필수 아미노산 등 단백질을 30 ∼ 40% 함유하고 있는 반면, 지방은 거의 함유하고 있지 않으며, 다른 해조류와 마찬가지로 나트륨 ·칼륨 ·칼슘 ·인 ·철 등의 무기질과 함께 카로틴이 많이 들어 있,어 비타민 A의 좋은 공급원이 될 뿐만 아니라, 리보플라빈 ·니아신 ·비타민 C 등도 비교적 많이 함유하고 있다. 또한, 붉은색 색소인 푸코에리트로빈이 있어 특유의 빛깔을 띠고, 디메틸설파이드로 인해 독특한 맛과 향을 가지고 있으며, 특히 달콤한 맛과 기름진 맛이 나는 아미노산인 글리신과 알라닌이 들어 있어 감칠 맛을 내는 특징을 가지고 있다.Seaweed, also called Haitai, contains the most carbohydrate agar in terms of content ratio, and hemicellulose, sorbitol, and dulcitol are also included. In particular, while it contains 30 to 40% of proteins such as essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan, it contains almost no fat and sodium, potassium, Along with minerals such as calcium, phosphorus and iron, it contains a lot of carotene, which is not only a good source of vitamin A, but also contains relatively high amounts of riboflavin, niacin, and vitamin C. In addition, there is a red pigment, fucoerythrovin, which has a unique color, and has a unique taste and aroma due to dimethyl sulfide. Especially, it contains sweet and oily amino acids, glycine and alanine. Have.

이와 같은 김은 필수지방산의 흡수, 시력 및 식욕을 증진시키는 효과가 있으며, 항암 작용 및 동맥경화, 뇌졸증 등의 각종 질환을 예방하는 등의 효과가 있는 것으로 알려져 현대인이 즐겨먹는 식품 중의 하나로도 꼽을 수 있다.Such laver has the effect of enhancing the absorption of essential fatty acids, visual acuity and appetite, and is known to be effective in preventing various diseases such as anti-cancer activity, arteriosclerosis, and stroke, and is one of the foods enjoyed by modern people. have.

그러나 김은 실온상태에서 보관하는 경우 적색으로 변색됨과 동시에 풍미도 손상되는 성질을 가지고 있으므로, 그 보관에 세심한 주의를 기울여야 한다는 문제가 있었다. 이러한 단점을 극복하고자 생겨난 음식으로, 한국의 전통적인 밑반찬으로도 알려진 김부각이 있다.However, when stored at room temperature, the color changes to red at the same time, the flavor is also damaged, there was a problem that you must pay close attention to the storage. One of the foods created to overcome these shortcomings is Kimbu Gak, also known as a traditional Korean side dish.

상기 김부각은 찹쌀가루에 설탕, 소금, 조미료 및 물을 혼합하여 제조한 조미 찹쌀풀을 건조된 김에 발라 참깨와 고춧가루 등의 고명을 뿌려 건조시킨 후에 기름에 튀기는 형태로 제조되어 왔다.The gimbugak has been prepared in a form of frying in a seasoning glutinous rice paste prepared by mixing sugar, salt, seasoning and water in glutinous rice powder and sprinkled with oil such as sesame and red pepper powder after drying.

상기한 종래의 김부각 제조방법은, 그 제조과정에 인공 감미료 등이 첨가된다는 점에서 건강에 지대한 관심을 갖고 있는 현대인들이 식용하는데 있어 다소 부담스러운 면이 있었으며, 김과 참깨 등이 갖고 있는 성분에서 유래하는 단순한 효과 이외에는 별다른 효능을 제공하지 못한다는 단점이 있었다.The conventional method of manufacturing Gimbu-gak described above has been somewhat burdensome for modern people who have a great interest in health in that artificial sweeteners and the like are added to the manufacturing process, and it is derived from ingredients possessed by laver and sesame. There was a disadvantage that it does not provide any efficacy other than a simple effect.

본 발명은 상기한 바와 같은 문제점을 감안하여 안출된 것으로서, 콜로이드 실버가 첨가됨으로써 콜로이드 실버가 가지는 효능을 갖는 김부각의 제조 방법을 제공하는 것을 목적으로 한다.The present invention has been made in view of the above problems, and an object of the present invention is to provide a manufacturing method of gimbugak having the efficacy of colloidal silver by adding colloidal silver.

또한, 본 발명은 설탕 및 조미료 등의 인공 감미료를 첨가하지 않고도 조개 국물을 이용해 제조한 찹쌀풀을 사용함으로써 충분한 맛을 낼 수 있는 김부각의 제조 방법을 제공하는 것을 또 다른 목적으로 한다.In addition, another object of the present invention is to provide a manufacturing method of gimbugak that can be satisfactorily tasted by using glutinous rice paste prepared using shellfish broth without adding artificial sweeteners such as sugar and seasoning.

도 1은 본 발명에 의한 김부각의 제조 방법을 나타내는 흐름도이다.1 is a flowchart showing a manufacturing method of gimbugak according to the present invention.

상기한 목적을 달성하기 위하여 본 발명은 콜로이드 실버가 첨가되는 김부각의 제조 방법으로서, 찹쌀가루로 풀을 쑤어 마른 김 위에 소정의 두께만큼 바르고, 상기 찹쌀풀로 덮여있는 김 위에 통깨를 뿌린 다음에, 콜로이드 실버를 분사하고, 이를 건조시켜 튀긴 후 일정한 형태로 재단 및 포장하여 제조하는 것을 특징으로 한다.In order to achieve the above object, the present invention is a manufacturing method of kimbugak to which colloidal silver is added, paste the paste with glutinous rice powder to a predetermined thickness on dried laver, and then sprinkle sesame on the laver covered with glutinous rice paste, Spraying colloidal silver, it is dried and fried and then cut and packaged to a certain form, characterized in that it is produced.

또한, 상기 목적을 달성하기 위하여, 상기 김부각의 제조에 이용되는 찹쌀풀은, 찹쌀가루에 깨끗이 씻은 조개를 껍질재 삶은 국물이 혼합되어 제조되는 것을 특징으로 한다.In addition, in order to achieve the above object, the glutinous rice paste used in the production of the gimbugak is characterized in that the broth is boiled boiled clam washed in glutinous rice flour mixed.

이하, 본 발명의 바람직한 일 실시예를 설명한다. 도 1은 본 발명에 의한 김부각의 제조방법을 나타내는 흐름도로서, 도 1을 참조하여 상세하게 설명한다.Hereinafter, a preferred embodiment of the present invention will be described. 1 is a flowchart illustrating a method of manufacturing gimbugak according to the present invention, which will be described in detail with reference to FIG. 1.

우선, 물에 불린 찹쌀을 이용하여 찹쌀풀을 준비한다. 즉, 찹쌀을 물로 깨끗이 씻어 물에 불린 다음, 찹쌀이 물에 충분히 불으면 건져서 분쇄기로 분쇄하여 찹쌀가루를 얻는다.First, prepare glutinous rice paste using glutinous rice soaked in water. That is, the glutinous rice is washed with water and soaked in water, and when the glutinous rice is sufficiently poured in water, it is dried and crushed by a grinder to obtain glutinous rice flour.

한편 신선한 조개를 깨끗이 씻은 후 껍질째 삶아 그 국물을 우려낸 후에, 그 조개 국물에 상기 찹쌀가루를 혼합하여 찹쌀풀을 쑨다. 부연하여 설명하면, 찹쌀가루와 조개 국물의 비율을 1:2 정도로 준비하여, 상기 찹쌀가루에 조개 국물을 조금씩 부어가며 가열함과 동시에 부분적으로 응고되는 것을 방지하기 위하여 주걱 등의 교반도구로 교반시키면서 가열하되, 상기 찹쌀풀의 응고 정도가 교반도구 등으로 들어올려서 낮은 속도로 흘러내릴 정도의 농도가 되도록 되직하게 찹쌀풀을 쑨다. 이 때, 소금이나 설탕 및 조미료 등과 같은 인공 감미료는 일절 첨가하지 않는다.On the other hand, after washing fresh shellfish clean and boiled the broth, the glutinous rice flour was mixed by mixing the glutinous rice flour in the clam broth. In detail, the ratio of glutinous rice flour and clam broth is prepared at about 1: 2, while the clam broth is poured into the glutinous rice flour little by little while stirring and stirring with a stirring tool such as a spatula to prevent partial solidification. While heating, the coagulation of the glutinous rice paste was raised to a concentration such that the coagulation of the glutinous rice is raised by a stirring tool or the like to flow at a low speed. At this time, no artificial sweeteners such as salt, sugar and seasonings are added.

상기 찹쌀풀의 제조에 사용되는 조개 국물은 피조개, 개랑조개, 바지락, 소라, 대합, 가리비, 모시조개, 오분자기, 홍합 등을 적당량의 물에 넣고 삶은 후, 삶겨진 조개류 등 제거하고 불순물을 정리한 것으로, 질소 화합물인 타우린, 베타인, 아미노산, 핵산류와 호박산 등을 함유하여 시원한 맛을 내며, 본 발명의 김부각의 제조에 이용할 경우 인공감미료를 첨가하지 않고도 맛을 낼 수 있도록 해준다. 특히 조개류의 단백질 속에 함유된 히스티딘, 라이신 등의 아미노산과, 글리코겐 등의 섭취를 도와 좋은 영양식품이 될 수 있으며 간장질환과 단식증 등에도 좋은 효과를 가진다.The clam broth used in the manufacture of glutinous rice paste is shelled, shelled clam, clam, turban shell, clam, scallops, ramie clam, five-molecules, mussels, etc. in a suitable amount of water, boiled shellfish, etc. It is, it contains a nitrogen compound taurine, betaine, amino acids, nucleic acids and succinic acid to give a cool taste, and when used in the production of gimbugak of the present invention, it can be tasted without adding artificial sweeteners. In particular, amino acids such as histidine, lysine and glycogen in the shellfish protein can be a good nutritious food intake, and has a good effect on liver disease and fasting.

다음으로, 상술한 바와 같은 방식으로 제조한 찹쌀풀을 김의 표면에 소정의 두께만큼 바른다. 즉, 표면이 넓은 붓 등의 도포도구를 사용하여 기 준비된 찹쌀풀을 건조한 김의 거친 면에 소정의 두께가 되도록 바른 후, 상기 김을 반으로 접어서 찹쌀풀을 바른 면끼리 맞붙이고, 그 윗면에 다시 찹쌀풀을 바른다. 이 때, 도포되는 찹쌀풀의 두께가 0.5mm 이하인 경우에는 최종 제품화되는 김부각의 색상 및 조직감이 나쁘며, 1.5mm 이상인 경우에는 찹쌀의 팽화에 걸리는 튀김 시간이 길어져 색상이 좋지 않으므로, 상기 찹쌀풀의 두께는 약 1.0mm로 하는 것이 바람직하다.Next, the glutinous rice paste prepared in the manner described above is applied to the surface of the seaweed by a predetermined thickness. In other words, using a coating tool such as a brush with a wide surface, apply the previously prepared glutinous rice paste to a predetermined thickness on the rough side of the dried laver, and then fold the laver in half and paste the glutinous rice paste on the sides, Apply glutinous rice paste again. At this time, when the thickness of the glutinous rice paste applied is less than 0.5mm, the color and texture of the gimbugak to be finalized product is bad, and when the thickness of the glutinous rice paste is not good because the frying time takes longer to swell the glutinous rice, the thickness of the glutinous rice paste is not good. Is preferably about 1.0 mm.

계속해서, 찹쌀풀을 바른 김 위에 통깨 등과 같은 고명을 뿌린다. 즉, 찹쌀풀이 칠해져 있는 면에 군데군데 통깨를 뿌리는데, 이 때 통깨가 찹쌀풀에 잘 들러붙도록 적당한 힘을 가하여 눌러주는 것이 좋다.Next, sprinkle with garnish, such as sesame on top of glutinous laver. That is, sprinkle sesame in several places on the surface where the glutinous rice is painted. At this time, it is good to apply the appropriate force so that the sesame sticks to the glutinous rice.

이어서, 콜로이드 실버(Colloidal Silver)를 분사한다. 상기 콜로이드 실버는 은용액으로, 천연살균제로서의 효능이 있어 세균, 바이러스, 곰팡이(무좀) 및 성병 등에 대해 강력한 살균 작용을 발휘하며, 내성(耐性)이 생기지 않는 특성이 있다. 이와 같은 콜로이드 실버의 제조 방법으로는 전기 분해 방법, 화학적 분해 방법, 분쇄 방식 등이 있는데, 상기 방법 중 최선의 효과를 얻기 위해서는 은을 무광물 증류수 속에서 분해하는 전기 분해 방법을 이용하여 제조하는 것이 바람직하다.Next, colloidal silver is sprayed. The colloidal silver is a silver solution, which has a potency as a natural disinfectant, exerts a strong bactericidal action against bacteria, viruses, fungi (athlete), sexually transmitted diseases, etc., and has no resistance (내성 性). Such colloidal silver may be prepared by using an electrolysis method, a chemical decomposition method, or a pulverization method. In order to obtain the best effect, colloidal silver may be prepared using an electrolysis method in which silver is decomposed in mineral distilled water. desirable.

다음 단계로서, 김이 서로 겹치지 않게 건조판에 펼쳐 널어 완전에 가깝게 건조하는 과정을 거친다. 상기 건조판의 재질은 특별히 제한되지는 않으나, 건조 공정을 마친 후에 김부각이 잘 분리되고, 건조되는 동안 생긴 김표면의 균열 및 수분에 의한 뒤틀림이 용이하게 원상복구되는 재질인 테프론 코팅판 등을 사용하는것이 바람직하다.As a next step, the laver is laid out on a drying plate so that they do not overlap each other and dried to near perfection. The material of the drying plate is not particularly limited, but the gimbugak is well separated after the drying process, and the Teflon-coated plate, which is a material that is easily restored to its original shape, such as cracks and distortions caused by water, during the drying process, is easily recovered. It is preferable.

또한, 건조 방법에는 열풍 건조 또는 직열 건조 등이 있는데, 열풍 건조시에 50℃ 이상에서는 김 표면의 건조 속도와 내부의 건조 속도가 달라지므로 김 표면의 일부분에 균열이 생김과 아울러 김부각이 건조판으로부터 잘 분리되지 않으며, 40℃ 이하에서는 건조 속도가 매우 느려 건조시키는데 장시간이 소요된다. 따라서, 본 발명에 있어서 열풍 건조시에는 40 ∼ 50℃ 에서 건조시키는 것이 바람직하다.In addition, the drying method includes hot air drying or direct heat drying. At the time of hot air drying, the drying speed of the steaming surface and the drying rate of the inside of the steaming surface are different at 50 ° C or higher, so that a part of the steaming surface is cracked and the gimbugak is removed from the drying plate. It does not separate well, and below 40 ° C., the drying rate is very slow and takes a long time to dry. Therefore, in this invention, it is preferable to dry at 40-50 degreeC at the time of hot air drying.

또한, 상기 건조 공정을 1차 건조와 2차 건조로 나누어 1차 건조는 실온에서 짧은 시간 동안 예컨대, 30분 동안 건조시키고, 2차 건조는 상기한 바와 같은 열풍 건조를 이용하여 건조시키는 것도 가능하다.In addition, the drying process may be divided into primary drying and secondary drying, and the first drying may be dried at a room temperature for a short time, for example, for 30 minutes, and the second drying may be performed using hot air drying as described above. .

상기한 바와 같은 건조 공정에 있어서, 김은 완전히 건조되지 아니하면 부패하거나 손상되기 쉽고, 후 진행되는 공정에서의 튀김 후에도 내포하는 수분의 영향에 의하여 금방 눅눅해 지므로 완전 건조시키는 것이 바람직하며, 이를 위해서 건조하는 동안 바람의 방향 또는 건조판의 위치를 수시로 바꾸어 주는 것이 좋다.In the drying process as described above, the seaweed is easily decayed or damaged if it is not completely dried, and it is preferable to dry it completely because it is quickly damped by the effect of moisture contained after frying in a subsequent process. It is good practice to change the direction of the wind or the position of the drying plate from time to time during drying.

다음 단계에서는, 건조된 김을 튀김 기름에 넣어 신속하게 튀겨 낸다. 이 때, 김부각의 맛과 색상은 튀김 온도가 좌우하므로 적정한 튀김 온도를 유지하는 것이 바람직하다. 즉, 낮은 온도에서는 찹쌀풀의 팽화 시간이 길어져서 찹쌀풀의 일부가 타며, 너무 높은 온도에서는 순간적으로 팽화가 일어나 튀김 공정의 조절이 어려워 김부각의 품질을 떨어뜨리게 된다. 따라서 튀김 온도는 약 180℃ 정도로 처리하는 것이 바람직하다. 그리고, 튀겨 낸 김부각은 기름이 빠지도록 튀겨 낸 즉시 한지를 깐 소쿠리나 망에 담아 놓는 것이 바람직하다.In the next step, the dried laver is added to the frying oil and quickly fried. At this time, since the tempura temperature depends on the taste and color of the gimbugak, it is desirable to maintain an appropriate tempura temperature. That is, at low temperatures, the expansion time of glutinous rice paste is long, and a part of the glutinous rice paste burns, and at too high temperature, instantaneous swelling causes difficulty in controlling the frying process, thereby degrading the quality of gimbugak. Therefore, it is preferable to process frying temperature about 180 degreeC. Also, it is desirable to put the fried gimbugak in a colander or net covered with Hanji as soon as the oil is fried.

이어서, 재단기를 사용하여 먹기에 적당한 크기 및 형태로 일정하게 재단한다.Subsequently, using a cutting machine, it is constantly cut into a size and shape suitable for eating.

마지막으로, 상기 재단된 김부각을 포장한다. 포장재로는 폴리에틸렌 필름 또는 폴리에스텔-알루미늄-폴리에틸렌 적층 필름(이하, 적층 필름)을 사용할 수 있다. 특히, 김부각은 저장 중에 생기는 산패에 의한 색상 변화나 산패취가 발생할 뿐만 아니라 수분이 흡습되어 조직감이 나빠져 식용시에 불쾌감을 유발할 수도 있으므로, 공기 및 수분을 차단하여 수 개월간의 저장에도 김부각의 품질 변화가 거의 일어나지 않도록 할 수 있는 적층 필름을 사용하여 포장하는 것이 바람직하다.Finally, the cut gimbugak is packed. As the packaging material, a polyethylene film or a polyester-aluminum-polyethylene laminated film (hereinafter, referred to as a laminated film) may be used. In particular, gimbugak not only causes color change or rancidity due to rancidity during storage, but also can cause unpleasant feelings when edible due to moisture being absorbed, resulting in unpleasant feelings when eating. It is preferable to pack using a laminated film that can hardly occur.

한편, 김부각의 저장성을 향상시키기 위하여 상기 재단한 김부각을 포장하기 전에 일련의 처리를 할 수도 있다. 예를 들면, 재단된 김부각을 원심분리하고 스폰지로 눌러 탈지한 뒤에 올리고당, 카라네난, 알긴산 등으로 된 해조 다당류를 분무 건조하여 김부각에 피막을 형성하고 공기를 불어서 고형화 한 후 김부각을 차곡차곡 포개어서 공기를 제거하고 탈산소제를 동봉하는 방법도 있다.On the other hand, in order to improve the storage of gimbugak may be a series of treatment before packing the cut gimbugak. For example, after centrifuging the cut gimbugak and degreasing it with a sponge, the seaweed polysaccharides made of oligosaccharides, carrageenan, and alginic acid are spray dried to form a film on the gimbugak, and solidified by blowing air. Another option is to remove the air and enclose the oxygen scavenger.

본 발명에 의하면, 김부각의 제조에 있어서, 종래의 김부각이 갖는 풍미와 건강 성분 이외에 콜로이드 실버를 첨가하는 공정을 더 구비함으로써 발생되는 세균, 바이러스, 곰팡이 등에 대한 살균 효과를 얻을 수 있다.According to the present invention, in the production of gimbugak, in addition to the flavor and health ingredients of the conventional gimbugak, a sterilization effect against bacteria, viruses, molds, and the like generated by further adding a colloidal silver can be obtained.

또한, 본 발명에 의하면 조개 국물을 이용하여 찹쌀풀을 만들어 사용하므로 설탕 및 조미료 등과 같은 인공 감미료를 첨가하지 않고도 충분한 풍미를 제공할수 있으므로 담백한 맛은 물론 인공 감미료의 축적에 따른 인체의 손상 등을 미연에 방지하는 효과를 거둘 수 있다.In addition, according to the present invention, since glutinous rice paste is made using clam broth, sufficient flavor can be provided without the addition of artificial sweeteners such as sugar and seasonings. It can have the effect of preventing.

Claims (2)

찹쌀풀을 제조하여 마른 김의 거친 면에 소정의 두께만큼 바르고, 상기 찹쌀풀이 도포된 김 위에 통깨를 뿌린 다음에, 콜로이드 실버를 분사하고, 이를 건조시켜 튀긴 후, 일정한 형태로 재단 및 포장하여 제조하는 것을 특징으로 하는 콜로이드 실버가 첨가되는 김부각의 제조방법.Prepare glutinous rice paste and apply it to the rough side of dried laver by a predetermined thickness, sprinkle sesame seeds on the laver coated with glutinous rice paste, spray colloidal silver, dry it, fry it, and cut and pack it in a regular form. Method for producing gimbugak is added to colloidal silver, characterized in that. 제1항에 있어서,The method of claim 1, 상기 찹쌀풀은 찹쌀가루에 깨끗이 씻은 조개를 껍질째 삶은 국물이 혼합되어 제조되는 것을 특징으로 하는 콜로이드 실버가 첨가되는 김부각의 제조방법.The glutinous rice paste is a method of producing Gimbugak is added to the colloidal silver, characterized in that the mixture is prepared by mixing the broth boiled clean shells with glutinous rice flour.
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KR20210049068A (en) 2012-12-18 2021-05-04 씨제이제일제당 (주) Laver-snack made of laver and cereal sheets and a process for the production thereof
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JP2016104040A (en) * 2012-12-18 2016-06-09 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ Laver snack utilizing laver and cereal sheet, and method for producing the same
RU2597187C2 (en) * 2012-12-18 2016-09-10 СиДжей ЧЕЙЛЖЕДАНГ КОРП. Laver-snack made of laver and cereal sheets and process of producing the same
JP2018108108A (en) * 2012-12-18 2018-07-12 シージェイ チェイルジェダン コーポレーションＣｊ Ｃｈｅｉｌｊｅｄａｎｇ Ｃｏｒｐｏｒａｔｉｏｎ Laver-snack made of laver and cereal sheets and process of producing the same
KR20170012521A (en) 2012-12-18 2017-02-02 씨제이제일제당 (주) Laver-snack made of laver and cereal sheets and a process for the production thereof
US11272724B2 (en) 2012-12-18 2022-03-15 Cj Cheiljedang Corp. Laver-snack made of laver and cereal sheets and process of producing the same
JP2014117280A (en) * 2012-12-18 2014-06-30 Cj Cheiljedang Corp Laver snack utilizing laver and cereal sheets, and process of producing the same
KR20150070083A (en) * 2015-06-09 2015-06-24 유한회사 깃듬 Method for manufacturing laver-boogak
KR20170026072A (en) 2015-08-31 2017-03-08 김태선 Laver Snack Chip And Its Manufacturing Method
KR101682032B1 (en) 2016-02-25 2016-12-02 (주)천명푸드 Method For Manufacturing Laver Snack Chip
KR20170100400A (en) 2016-10-24 2017-09-04 (주)천명푸드 Method For Manufacturing Laver Snack Chip
KR20190030894A (en) 2017-09-15 2019-03-25 김태선 Roll Type Laver Snack Chip And Its Manufacturing Method
KR20200045694A (en) 2018-10-23 2020-05-06 에스시디디주식회사 Laver sauce for laver snack and producing method thereof
KR20220015522A (en) 2020-07-31 2022-02-08 에스시디디주식회사 The manufacturing method of Roll Type fried laver
KR102322087B1 (en) 2021-01-08 2021-11-04 세화씨푸드(주) Cereal sheet forming apparatus

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