KR20040003353A - Manufacturing method for fried laver containing extract of the root bark of various araliaceous shrubs - Google Patents

Abstract

PURPOSE: A production method of fried laver by coating glutinous rice paste containing Acanthopanacis Cortex on the surface of laver is provided. The produced fried laver maintains the characteristic taste, flavor and effective ingredients of Acanthopanacis Cortex while containing nutrients as it were. CONSTITUTION: Acanthopanacis Cortex is extracted 3 to 10 times with purified water for 3 to 10hr at 100 to 120deg.C, cooled and filtered. Then, glutinous rice flour is mixed with the Acanthopanacis Cortex extract to produce glutinous rice paste containing the Acanthopanacis Cortex extract. Laver is coated with the paste into a thickness of 0.5 to 1.0mm, folded in half, coated with the paste into a thickness of 0.5 to 1.5mm, sprayed with a garnish and dried. The garnish is one of sesame, fine red pepper, chopped ginger, chopped Zizyphi Fructus and pine needle powder.

Description

Manufacturing method for fried laver containing extract of the root bark of various araliaceous shrubs}

The present invention relates to a manufacturing method of gimbugak containing the extract of the functional material in gimbugak, one of the traditional Korean food.

Ogapi is a shrub plant belonging to the family Araliaceae . Its appearance and growth conditions resemble wild ginseng, and its leaf shape is indistinguishable. Private medicine and oriental medicine have been used as a medicine to control the stroke and weak constitution. There are about 20 varieties of elmaceae inhabiting in Korea and 15 kinds of ogopi trees are found, but farmers and consumers who cultivate can not classify them with specialized knowledge in terms of plant classification. It is convenient to distinguish the four varieties that are clearly distinguished in appearance.

<Table 1> Varieties of Ogapi Tree

System kind Doosang Ogapi Dankyung Ogai Tree, Jirisan Ogai Tree, Seoul Ogai Tree, Hair Ogai Tree, True Ogae Tree Go away Thorn oak tree, Wangashio oga tree, Minga shi oga tree, Gao oak tree Island Island oak tree Oak tree Tango Tree

Although there are some differences in the ingredients for each type of agapi, the general ingredients of agapi are as follows. Lignin and saponin compounds contained in stems and roots of Ogapi are effective in preventing adult diseases by vascular dilation, lowering blood pressure, activating liver function, and muscle strengthening. Phenylpropaneoids have various anti-inflammatory effects such as neuralgia and keratosis.

In addition, the leaves have anti-cancer activity due to the secorupansaponin-based compounds, the pravonoids improve the diuretic and anti-digestive circulatory system, and the phenylpropanoids show the antiviral and antioxidant effects. These ingredients, along with other useful ingredients, can cause nervous breakdown, anorexia, forgetfulness, insomnia, hypertension, hypotension, loss of energy, nourishment tonics and treatments after aging and postpartum nourishment. Is being used. In particular, it has a growth promoting effect due to neuroprotective effect. Due to these effects and effects, Ogapi powder tea, Ogapisul, and health supplement foods with various herbs added to Ogapi are produced, but there are no ogapi-containing products in the form of preference foods that can be easily consumed in everyday life and preferred by young people. to be.

Gimbugak is a traditional Korean food that is made with a variety of nutrient-rich seaweed in the summer season, and is fried in winter or throughout the year. Kimbu Gak is the only fried food in Korea, except for Korean fruits, and has been used as a snack or snack.

Kim, the main ingredient of Kimbu Gak, contains a lot of vitamins and minerals. At the same weight, vitamin C contains about 3 times the amount of tangerine, and vitamin A, B1, B6, nicotinic acid, and folic acid are about 10 times higher than other vegetables. It contains. Protein content, as well as a variety of amino acid composition of high-quality dry seaweed 5 pieces contains nearly one egg protein. The composition of the various amino acids almost meets the international recommended standards, especially because it contains a lot of taurine, which is good for fatigue recovery, liver function improvement and metabolism promotion. In addition, the Korean Food Development Institute reported that the results of the study showed that cholesterol was decreased by 33.6% and the hepatitis index GOT and GPT were decreased by 42.4% and 37.8%, respectively. It also contains a significant amount of beta-alleinbetaine, which lowers blood pressure.

The side dishes using seaweed have been used for a long time, but the demand is reaching its limit, and modern people always have a desire to taste new forms of food, and in particular, they prefer to eat healthy food, which can satisfy the taste of consumers. There is a need to develop new forms of traditional food.

On the other hand, as the prior art related to the present invention, "Preparation method of Kimbu Gak" of Korean Patent Application Laid-Open No. 2001-10920, mixes glutinous rice paste by adding seasoning liquid, vegetables, and spices, which have been steamed with soy sauce, anchovies, dried shrimp, salted shrimp, etc. The present invention relates to a method for manufacturing gimbugak by applying it to both sides of seaweed, and the method of manufacturing Kimbugak in Korean Patent Publication No. 1996-10969 is a method of manufacturing gimbugak after applying glutinous glutinous rice paste to a dry plate and attaching dried laver. The technical configuration is different from the present invention as related.

The present invention is to provide a gimbugak and its manufacturing method that can be used as a dietary supplement, which is suitable for the taste of modern people, containing a large amount of beneficial ingredients to the human body while having a unique aroma and taste.

Therefore, an object of the present invention is to provide a glutinous rice paste containing the extract of Ogapi on the surface of seaweed and to provide a gimbugak and its manufacturing method which can maintain the taste, aroma and active ingredient of the ogapi as it is.

1 is a functional gimbugak manufacturing process of the present invention.

The manufacturing method of gimbugak of the present invention

In the production of known gimbugak, the step of extracting the Ogapi in the purified water of 3 to 10 times the weight of Ogapi, and cooling the extract to room temperature and filtered to prepare the Ogapi extract; Adding glutinous rice extract to glutinous rice flour at a weight ratio of 4 to 6 times and then heating to prepare a glutinous rice paste containing the extract of oranges; First applying the glutinous rice paste containing the extract of Ogapi to dry laver and then folding the laver in half and applying the second laver; After the secondary coating process characterized in that it comprises the step of spraying and drying the garnish.

In the present invention, in order to add the ogapi extract to the gimbugak during the production of gimbugak is added to the extract typically used in the production of gimbugak.

It is good to use glutinous rice paste that has the tenacity suitable for attaching laver and laver among various starches.

In general, starch particles are insoluble at room temperature, but when they are heated in aqueous solution, they absorb water, swell, and continue heating until they reach a certain temperature (luxing temperature). Comes out. This step is called gelatinization, and it is often referred to as killing or boiling grass as an essential process for bonding in foods.

Starch produced during the gelatinization process is α-starch, and the optimum temperature for gelatinization of starch depends on the type of starch, the amount of water, and the particle size, but in general, about 60 ℃ is suitable. In the case of glutinous rice, it takes several hours at 70 ℃ but 20 minutes at 100 ℃. However, in order to control the dilution, it is advantageous to react for 30 minutes or more although there is a difference depending on the amount at 100 ° C or less.

Gelatinization of glutinous rice varies according to varieties, quality and grain size of glutinous rice, but it is usually immersed for 12-24 hours by adding 4-6 times the weight of glutinous rice, drained and pulverized using a grinder and stirred in a steamer Boil

In order to include the Ogapi extract in glutinous rice paste, Ogapi is extracted with hot water to prepare an Ogapi extract.

Ogapi extract is 3-10 times the weight of washed Ogapi water in a pot, put the ogapi and boiled for 3 to 10 hours at 100 ~ 120 ℃ to obtain the ogapi extract and then cooled to room temperature and filtered. Ogapi is effective for each part, so any one or more selected from stems, roots, and leaves can be used.

The amount of added Ogapi can be adjusted according to the desired effect, but it is advantageous not to exceed 50% by weight of the amount of purified water for the efficiency of hot water extraction. In addition, the gimbugak, which is made using an extract containing more than 50% of Ogapi in purified water, causes the flavor to fall due to the bitter taste of Ogapi.

To adjust the concentration of the paste containing the ogapi extract, washed glutinous rice was immersed in purified water for 12 to 24 hours, and then pulverized for 3 to 5 minutes at 10,000 rpm to prepare wet glutinous rice flour. The mixture was heated to a level of 30 to 100 rpm with a weight ratio of 4 to 6 times, and heated until the starch was completely gelatinized to remove the paste.

If the added amount of Ogapi extract is not four times the weight ratio of glutinous rice, the viscosity increases as the concentration of grass increases, making it difficult to uniformly apply the glutinous rice paste containing Ogapi extract. When the pressure is lowered as the concentration is lowered, the viscosity is difficult to apply the desired thickness and the high moisture content causes a problem that the shape of the steaming during the application process is damaged.

At the end, add salt, sugar, sesame oil, and chopped garlic in the final stages to complete the seasoned glutinous rice paste.

Salt, sugar, sesame oil, and chopped garlic may not necessarily be added, and may not be added according to human preference. However, in the present invention, 0.1 to 0.5% of salt, 2 to 5 sugar, based on the total weight of glutinous rice paste containing Ogapi extract It is recommended to add 0.5% to 2% minced garlic.

Ogapi-containing glutinous rice paste prepared above was first applied to dried laver, and then lavered in half and then applied second. Glutinous rice paste containing organo-pig to be applied to dry laver is applied to the thickness of 0.5 ~ 1.0mm at the time of the first application, after folding the laver coated with glutinous rice in half, the second application process is carried out to a thickness of 0.5 ~ 1.5mm.

Applying glutinous rice paste containing Ogapi extract liquid less than 0.5mm when first applying glutinous rice paste to steaming makes it difficult to apply uniformly, and there is a problem that the adhesive strength drops when folding the first applied laver in half and more than 1.0mm When the starch layer between seaweed and seaweed becomes thick, air and heat transfer are not smooth, and the drying time is delayed and the drying time is long, which causes corruption.

If you apply glutinous rice paste containing Ogapi extract less than 0.5mm when applying glutinous rice paste to laver, Kimbugak is relatively inferior in color and texture.If you apply more than 1.5mm, fried gimbugak is fried according to your taste. If rough, the frying time is longer and burns or the color falls.

Glutinous rice paste containing Ogapi extract solution is sprayed with one or more selected from sesame, red pepper, chopped ginger, pine needle powder, and chopped jujube according to your preference to add shape and taste to the seaweed surface after the second application process.

After spraying the garnish, the laver coated with glutinous rice paste containing the extract of Ogapi was hot-air-dried at 40-50 ° C. to have a moisture content of 7-10% by weight. Prepare gimbugak. In addition, after the electric cutting process, the conventional frying or baking process may be additionally performed and packed to prepare gimbugak containing the extract of Ogapi.

Meanwhile, the present invention includes gimbugak containing the extract of Ogapi prepared by the above-mentioned method.

Hereinafter, the present invention will be described by the following examples and test examples. However, they are not limited to the scope of the present invention as an example of the present invention.

<Example 1>

The stems of the stems were washed with water, and the stems were placed in purified water of 8 times the weight of the stems. The stems were extracted for 4 hours at 100-110 ° C., and the extracts were cooled to room temperature and filtered to prepare the extracts.

Apart from the previous production of Ogapi extract, glutinous rice was immersed in purified water for 12 to 24 hours and then pulverized for 3 to 5 minutes at 10,000rpm to prepare wet glutinous rice flour. Slowly stir at a level of 30 to 100 rpm by weight and heat until the starch is completely gelatinized to prepare a glutinous rice paste containing Ogapi extract, and 0.1 to 0.5% salt and 2 sugars based on the total weight of the glutinous rice paste containing Ogapi extract. ˜5% and minced garlic 0.5-2% were added.

First, apply the glutinous rice paste containing the Ogapi extract prepared in the previous to dry seaweed prepared in advance with 0.7mm thickness, fold the seaweed in half, apply it with the thickness of 1.0mm second, and then spray sesame seeds. Hot air was dried at to obtain a moisture content of 7-10% by weight.

After drying, the laver coated with the extract of Ogapi was cut into a size suitable for ingestion as food, and then subjected to a conventional frying process and packaged to prepare a laver extract containing the Ogapi extract.

<Example 2>

Example 1, except that to wash the Ogapi root, put the Ogapi root in purified water of 6 times the weight of Ogapi root and extract for 7 hours at 100 ~ 120 ℃ and then cooled the extract to room temperature and filtered to prepare the Ogapi extract. Kimbugak was prepared in the same manner as.

<Example 3>

Except for washing the leaves of Ogapi and putting the ogapi leaves in purified water of 3 times the weight of the ogapi leaves and extracting for 10 hours at 100-120 ℃, the extract is cooled to room temperature and filtered to prepare the extract of Ogapi Kimbugak was prepared in the same manner as in 1.

<Test Example>

30 sensory test personnel consisting of 15 men and women each for the Kimbugak and the control group containing the Ogapi extract prepared by the method of Examples 1 to 3 were tested for taste, aroma, color and texture. The sensory test was carried out with 10 points, and the results are shown in Table 2 below.

In the control group, Gimbugak prepared in the same manner as in Example 1 was used as a control except for the process of preparing and adding the Ogapi extract.

<Table 2> Kimbu Gak Sensory Test Results

Sensory evaluation Control Example 1 Example 2 Example 3 Taste (10) 7.2 7.8 8.3 7.9 Incense (10) 6.5 8.2 8.5 8.2 Color (10) 8.3 8.1 8.1 8.2 Texture (10) 8.2 8.2 8.4 8.1 Total score (40) 30.2 32.3 33.3 32.4

As shown in Table 2, the gimbugak containing the ogapi extract of the present invention was particularly excellent in taste and aroma when compared to the conventional control group containing no ogapi extract, and the numerical value was high even in the total score indicating the overall preference. It can be seen that the Kimbu Gak containing Ogapi extract is superior in sensory performance compared to the control.

The gimbugak containing the extract of Ogapi extract of the present invention contains the active ingredients of Ogapi and laver as it is, while maintaining the unique aroma and taste of Ogapi, vasodilation, lowering blood pressure, liver function, muscle strengthening, antioxidant, etc. It can be a favorite food that can be used for good snacks and health for the elderly as well as the middle-aged as well as the effects of the prevention of geriatric disease, fatigue, recovery of energy, growth promotion, etc.

Claims (9)

In the production of known gimbugak, Preparing and extracting the extract by cooling the extract with room temperature and filtering the extract after adding the extract to the purified water of 3-10 times the weight of the extract; Adding glutinous rice extract to glutinous rice flour at a weight ratio of 4 to 6 times and then heating to prepare a glutinous rice paste containing the extract of oranges; First applying the glutinous rice paste containing the extract of Ogapi to dry laver, and then lapping the laver in half and applying the second laver; Method of producing gimbugak characterized in that it comprises the step of spraying and drying the garnish after the second coating process According to claim 1, Ogapi is a method for producing gimbugak characterized in that at least any one selected from stems, roots, leaves. The method of producing gimbugak, according to claim 1, wherein the extract is extracted for 3 to 10 hours at 100 to 120 ° C. The method of claim 1, wherein the glutinous rice powder is immersed in purified water after 12-24 hours immersed in purified water and pulverized for 3-5 minutes at 10,000rpm The method of claim 1, wherein the glutinous rice paste containing the extract of Ogapi is first applied to dried laver to a thickness of 0.5 to 1.0 mm. The method of claim 1, wherein the glutinous rice paste containing the ogapi extract solution is secondly applied to the laver folded to a thickness of 0.5 to 1.5mm. The method of claim 1, wherein the garnish is characterized in that any one or more selected from sesame seeds, red pepper, chopped ginger, chopped jujube, pine needle powder The method of claim 1, wherein the drying is carried out so that the moisture content of 7-10% by weight. Kimbuak prepared by the method of any one of claims 1 to 8