KR20140064243A

KR20140064243A - A dobule fried lave and its manufacturing method

Info

Publication number: KR20140064243A
Application number: KR1020120131338A
Authority: KR
Inventors: 장동현
Original assignee: 장동현
Priority date: 2012-11-20
Filing date: 2012-11-20
Publication date: 2014-05-28

Abstract

The present invention relates to a method of manufacturing a lapping glaze, and it is an object of the present invention to improve the packaging, storage, and texture of the lapping glaze by increasing the thickness of the laminating glaze during the manufacturing process.
That is, the present invention relates to a method for producing Kimbuga, comprising the steps of: applying edible oil to one surface of a kimchi having moisture removed by high temperature treatment to form a moisture barrier layer; Joining and joining the laver, and drying the laver to produce a lapped rice bran.
Therefore, in the present invention, in the production of Kimbuchi, a moisture barrier layer is formed on the surface of Kim,
The application of the cast iron paste minimizes the curling of the kimchi and allows the kimbap to be made thinner, so that the feeling of crispness is improved, and the process of the hot water treatment accompanying the conventional Kimbug manufacturing can be omitted.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

More particularly, the present invention relates to a method for producing an overlapping glaze, and more particularly, to a method for producing a glaze glaze, comprising the steps of: applying edible oil to one surface of the glaze having moisture removed by high- And the laminating angle of the lacquer is made so as to make the lacquer of the lacquer of the lacquer in the manufacturing process of the lacquer of the lacquer, To be able to do so.

Generally, Kim Buk-gak is made by applying glutinous rice paste on one side of Kim, drying it and then using hot cooking oil to be used as a side dish.

As described above, it is common that Kimbu-gak is coated with rice flour on one side of Kim so that the glutinous rice is swollen much when the rice is boiled.

However, in the case of Kim Bu-kyung as described above, when the rice flour was sufficiently coated on one side of the kimchi, moisture of the rice flour was absorbed by the Kim and the coating was applied to the rice fl ower, .

Therefore, in the production of Kimbugae, the viscosity of the rice flies is increased. However, there is a problem that the Kimbugi is hardened and the sensation of eating is lowered because the rice flies are applied thickly.

In order to overcome these drawbacks, it is common to dry the dried Kimbug with hot cooking oil to make a crispy texture.

On the other hand, as described above, when the rice flies are applied only on one side of the kimchi, the Kimbug angle is deformed due to the difference in the expansion ratio due to the change in the ambient humidity, resulting in poor product storage.

In addition, the thickness of the kimbu-gak made of only one piece of kimchi is limited, so that there is a problem in that it can not be taken as an independent food like a cookie due to a crispy texture like a crisp when worn.

In addition, Kim Buk-kag made up of only one piece of Kim had a problem that the food additive applied on one side was exposed to the outside and separated easily from the distribution process.

Accordingly, it is an object of the present invention to overcome the above-mentioned disadvantages of the prior art in that the present invention is applied to the production of Kimbugae, And the storage stability of the product is not good due to the variation of the Kimbug angle due to the difference of the expansion rate due to the variation of the ambient humidity, It is impossible to eat as an independent food such as confectionery and the problem that the food additive applied on one side is exposed to the outside so that it can be separated easily from the distribution process.

That is, the present invention relates to a method for producing Kimbuga, comprising the steps of: applying edible oil to one surface of a kimchi having moisture removed by high temperature treatment to form a moisture barrier layer; Joining and joining the laver, and drying the laver to produce a lapped rice bran.

Accordingly, in the production of Kimbuga, the present invention provides a moisture barrier layer on the surface of Kimbu, followed by application of aged rice flour to minimize the curling of Kimbu and to reduce the Kimbu angle, It is possible to omit the hot water treatment process accompanying the conventional manufacturing process of Kimbug.

1 is a diagram illustrating an example of a manufacturing process according to the present invention.
2 is a diagram illustrating an example of a manufacturing process according to another embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

The present invention minimizes curling or twisting deformation of the Kimbugae in the production of Kimbugae, and maximizes the texture such as crispness during eating.

That is, the present invention provides a method for manufacturing a Kimbu-kak, as shown in Fig. 1, in which edible oil is applied to one side of a high-temperature kimchi process 110 and a dry kimbashi 12, A moisture barrier layer forming process 120 for forming a moisture barrier layer 20 on the upper surface of the moisture barrier layer 20 of the oil applied oil 13 applied with oil through the moisture barrier layer forming process 120, A method of applying a maturing rice ball coating composition 130 for forming a maturing rice ball coating layer 30 and a method for coating a mat coating method for coating a mat coating on a surface of a plated rice coating 14, The application roll pooling process 140 of overlapping the plated roots 14 with the aged rice ball application layer 30 so as to face each other and the application pool of the overlapping rake angle 15 produced through the full application coating overlap process 140 And a lapping step 150 for drying before the shrinkage.

Here, the high-temperature grinding process 110 is a method of heating and drying at a temperature of 250 to 350 ° C. by one of hot air and radiant heat so as to remove moisture remaining in the roast 11.

The water remaining in the roughened surface 11 is sufficiently removed through the high temperature grinding process 110, so that the edible oil is absorbed well in the moisture barrier layer forming process 120, which will be described next.

The moisture barrier layer forming process 120 is performed by applying edible oil such as soybean oil, sesame oil, or olive oil to one surface of the dried seaweed 12.

If the moisture barrier layer 20 is formed on the dried laver 12 through the moisture barrier layer forming process 120, the moisture of the mature plum paste applied through the maturing process (130) The oil 13 is not absorbed by the impregnation 13, so that the oil coating 13 can be prevented from being soaked and dried.

On the other hand, the application of the edible oil is performed by one of a roller, a spray, and a brush.

The application of the edible oil is made to penetrate to a depth of 1/5 to 1/2 of the thickness of the dry laver 12. When the penetration depth of the edible oil is too shallow, If the depth of penetration of the edible oil is too deep, the oil remains after the completion of the production, and the texture of the crisp edge of the overlapping angle 15 is deteriorated.

The maturing pasteurization process 130 is applied to the upper surface of the water barrier layer 20 at a thickness of 0.5 to 1.5 times the thickness of the oil application pad 13.

Preferably, the aged rice flour is aged glutinous rice paste, and it is preferable that the aged rice flour is aged for more than 24 hours so as to lower the viscosity for curling and uniform application by shrinkage of the drying process.

In addition, the pull-on-the-kimono overlap process 140 is performed by the moisture absorption of the application paste of the paste application paste 14 applied through the aged paste application layer 30 so that the total size of the paste application paste 14 The plated kimchi (14) is superimposed on the aged rice ball coating layer (30) in a face-to-face contact within 5 minutes prior to the contraction of not less than 10% area.

When 5 minutes have elapsed after the grass is applied to the grass application roots 14, the water contained in the grass is absorbed excessively by the grass application roots 14 so that the whole size of the grass application rods 14 is shrunk by 10% or more The plated roots 14 are softened and the planar bonding property for maintaining the sheet shape is lost, and the workability for the overlapping process is lowered.

In addition, the lapping and glazing drying process 150 allows the moisture contained in the lapping glaze 15 to evaporate and dry within two hours so that the coating solution does not become clogged by contact with the air and the raw material of the glaze.

The lapping and drying process 150 is performed at a temperature of 60 to 80 ° C. by hot air or radiant heat, and the lapping angle 15 is rapidly dried by hot wind or radiant heat.

The overlapping glaze drying process 150 may be performed by blowing air having a humidity of 5% by weight or less at room temperature. The drying process 150 may be performed at a temperature of room temperature, which does not cause changes in properties, The overlapping angle of gravity 15 is uniformly and rapidly dried.

2, in the manufacturing process of the present invention, the food material 40 is added to the maturing rice ball coating layer 30 before the full-coating kimchi lapping process 140 as shown in FIG. 2, A food ingredient addition process 160 can be performed.

The various kinds of the food materials 40 can be provided with a variety of texture patterns 15 by selectively adding dried foods such as nuts such as peanuts and walnuts and dried fish such as anchovies through the food adding process 160.

Hereinafter, the operation and effect of the present invention will be described.

As described above, the production of Kimbuchi is performed by a high temperature Kimchi process 110, a moisture barrier layer formation process 120, a maturing rice ball application process 130, a full application Kim lapping process 140 and a lapping process 150 The moisture remaining in the roots 11 is removed through the high temperature roasting process 110 and the soy sauce roasted with soybean oil or sesame oil and olive oil And the moisture barrier layer 20 is formed by applying the same edible oil.

As described above, when the aged aerosol is applied to the oil application layer 13 formed with the moisture barrier layer 20 through the aging aerosol application process 130, moisture contained in the aged aerosol can be absorbed by the moisture barrier layer 20 So that absorption of oil by the oil application brush 13 is abruptly cut off.

The aged rice flour application layer 30 is superimposed and joined to each other within 5 minutes before the plane of the full application spread 14 is contracted by at least 10% 15 is minimized and shrinkage deformation of the overlapping glaze angle 15 is minimized and the full application coating 14 is prevented from being stuck or disturbed during the overlapping operation process.

In addition, drying of the overlapping glaze angle 15 within 2 hours through the overlapping glaze drying process 150 minimizes the deformation of the product and minimizes the deterioration due to the ripening of the aging paste, so that the texture is improved, .

In the meantime, as in another embodiment of the present invention, a food ingredient addition process 160 is further performed in which the ingredients 40 are added to the maturing rice ball application layer 30 according to the user's preference before the full-coating Kim overlap process 140 , It is possible to satisfy a variety of preferences of people who eat the overlapping kimbuchi 15.

Particularly, since the food material 40 is interposed between the layers of the food material 40, the food material 40 is not separated and separated during the manufacturing and distribution processes, thereby improving the merchantability.

11: Kim 12: Dry Kim
13: Oil application Kim 14: Full application Kim
15: Overlapping Kimbug
20: water barrier layer 30: fermented rice ball coating layer
40: Food ingredients
110: High temperature cooking course
120: Process of forming a moisture barrier layer
130: Application process of fermented rice ball
140: Full application coating process
150: Kimbu drying process 160: Food additive process

Claims

In the method for producing Kimbuchi;
A moisture barrier layer forming process 120 for forming a moisture barrier layer 20 by applying edible oil on one side of the high temperature gum process 110 and the dry gum 12 for baking the kim 1 at a high temperature, A maturing pasteurization process 130 in which a maturing pasteurization layer 30 is formed by applying a maturating pasteurization composition on the upper surface of the moisture barrier layer 20 of the oil application paste 13 coated with oil through the forming process 120, The plated roots 14 are overlapped with each other so that the aged platelets 30 are brought into contact with each other before the platelets 14 coated with the aged platelets are shrunk by at least 10% And a lapping and drying step (150) in which the coating solution of the lapping glaze angle (15) prepared through the lapping lapping step (140) and the lapping lapping lapping step (140) Preparation method of.

The method of claim 1, further comprising:
The high-temperature grinding process 110 is heated and dried at a temperature of 250 to 350 ° C by one of hot air and radiant heat so as to remove water remaining in the grill 11,
The moisture barrier layer forming process 120 is performed by applying edible oil to one surface of the dried laver 12 and penetrating the dried laver 12 to a depth of 1/5 to 1/2 of the thickness of the dried laver 12,
The maturing pasteurization process 130 is applied to the upper surface of the moisture barrier layer 20 at a thickness of 0.5 to 1.5 times the thickness of the oil application pad 13,
The full-coating-kimchi-lapping process 140 is performed such that the water contained in the application pool of the full-application kimchi 14 applied with the paste is absorbed through the aged-rice-paste layer 30 so that the total size of the full- And the full-coated roots (14) are joined to each other by overlapping the maturing pasteurization layer (30) in a face-to-face relationship within 5 minutes before the abnormal shrinkage to an area,
Wherein the lapping and drying step (150) is performed such that the moisture contained in the lapping angle (15) is evaporated and dried within 2 hours so that the coating solution does not become clogged by contact with the air and the raw material of the lumber.

The method according to claim 1 or 2,
Wherein the aged rice flour is aged glutinous rice paste and aged for more than 24 hours in order to reduce the viscosity for curling and uniform application due to contraction of the drying process.

The method according to claim 1 or 2,
The method further includes a food ingredient addition step 160 in which a food ingredient (40) is added to the maturing rice ball application layer (30) before the full application step (140) to improve the aesthetics according to the user's preference A method for manufacturing a lapped Kimbug.

In Kim Buk-kyung;
The moisture barrier layer 20 is formed by applying edible oil to one surface of the dried roughened surface 12 at a high temperature and the aged aerosol coating layer 30 is coated on the upper surface of the moisture barrier layer 20 , Wherein the two rice paddy coats (13) formed with the aged rice coating layer (30) are joined to each other so that the aged rice coating layers (30) face each other and dried.

The method of claim 5, further comprising:
And a food material (40) is added to the maturing rice coating layer (30).