KR20170085724A - A method for preparation of capsosiphon fulvescens- laver snack - Google Patents

Abstract

The present invention relates to a process for the production of mash; Glutinous rice paste production stage; The present invention relates to a method for producing a kimchi relief comprising a glue rice grass application step and a drying step, and more particularly, to a pretreatment process of a pretreated seaweed and a pretreated seaweed, By weight of the pre-treated seaweed at a ratio of from 68% by weight to 72% by weight and the pretreated liquor at a rate of from 28% by weight to 32% by weight; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; Preparing glutinous rice paste by adding 200 to 400 parts by weight of water based on 100 parts by weight of glutinous rice flour and heating to produce glutinous rice flour; A glue rice paste application step in which the glue rice paste is applied to the surface of the laver, and a drying step in which drying is performed at 38 to 42 캜 for 3 hours and 30 minutes to 4 hours and 30 minutes.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a granular starch,

The present invention relates to a manufacturing method of a kimchi relief angle.

Of the various products produced in the sea, fish and seaweed have long been used in the form of mankind. In particular, seaweeds contain a variety of minerals that are needed by people, making them one of the most valuable resources for human growth and survival. In Korea, which has three sides of the sea, many seaweeds have been eaten since ancient times, and they have been used for various purposes especially in seaweeds, seaweeds or kelp, which are abundantly produced in various regions.

Recently, with the improvement of the national income, the interest of the quality of life and health has increased, so that the perception of food has not only the nutritional characteristics inherent to the food, but also the characteristics such as taste, color, , Anti-aging and other functional characteristics, it is becoming increasingly demanded to develop products that satisfy various preference and functionality by adding new materials to existing products.

The incidence is one of the traditional foods of Korea that is fried in oil after drying glutinous rice on vegetables and algae. The glutinous rice paste can be applied to the ingredients to dry it and can be fried when needed, so it is a food that is integrated with the storage technology that can overcome climate and climate conditions in our country. In addition, it can be used as a side dish, snack, and corrosion because sugar is not added. It can be used as a dietary food for adult diseases and obesity patients by using a material containing various fibers as a main material. Food, and so on.

Steaming has been used as a representative material of the above-mentioned incidence. In the case of Kim Buk-kwon using this Kim, many researches have been conducted, and techniques for manufacturing the incline more effectively have been studied. However, in combination with ingredients that can improve the symbolic, nutritional, and functional value of Kim, The research on doing is limited.

The laver, Porphyra tenera ) is also called seahorse (seahorse) as a seaweed with purple rhododendrons. The length of the stems varies from 5 cm to 25 cm, and the width is from 2 cm to 10 cm. The shape of the stems is mainly fronds, the upper part of the body is reddish brown, and the lower part is cyan.

The Kim is widely distributed in the North Pacific and has a long history of edible use. It is known to be used for food in Alaska region for the first time, but recently it is mainly used in Northeast Asia such as Korea, Japan and China.

Kim is an important food resource that contains high quality nutritional ingredients and tastes good. Specifically, the above-mentioned steaming fat is 6 times that of beef, calcium is 100 times, vitamin A is 1400 times, iron is 9 times, calcium is 80 times, vitamin A Is known to be 700 times. In addition, it contains almost all the essential amino acids such as methionine in the amino acids. It contains almost all the minerals such as magnesium, sodium, potassium, silicon, iron, and manganese which are used as enzymes in the body metabolism.

In addition, the Kim is rich in digestion and absorption of nutrients contained in kimchi, so that about 70% of the total nutrients are digested, easy to cook, and excellent in taste.

Despite the long history of production and consumption of the food, the main processed products are processed and dried in the form of dried kimchi, and dried kimchi is processed and consumed in the form of secondary processed products such as seasoned kimchi. However, Compared with general processed foods, the palatability and quality characteristics of products are so simple that low-priced shipment of dried kimchi due to consumption stagnation and its deterioration as a source of income for fishers have become major problems.

Particularly, the various nutrients contained in the kimchi in the above-mentioned processing are eliminated, and the abundant nutritional value of the kimchi is not much emphasized. In addition, the processing form is simple, and it is merely an artificial flavor, and there is a limit in that it can not satisfy consumers' various preferences.

KR 2015-0069362 A KR 2015-0070083 A

In order to solve the above problems, the present invention provides a manufacturing method of a Kimchi relief which not only improves the functionality and preference of the existing kimchi relief but also can solve the problems indicated in the conventional kimchi relief manufacturing process.

In order to attain the above object, the present invention provides a method for manufacturing a fresh-bean sprout.

The manufacturing method of the above-mentioned Kimchi is as follows; Glutinous rice paste production stage; Glue grass application step and a drying step.

The manufacturing method of the above-mentioned seasoning may further include a frying step.

Specifically, the method of manufacturing the granular starch according to the present invention is characterized in that the pretreated seaweed and the pretreated seaweed are mixed with 68 wt% to 72 wt% of the pretreated seawater based on 100 wt% of the mixture of the pretreated seawater and the pretreated seaweed, Mixing the preprocessed grains at a ratio of 28% by weight to 32% by weight to prepare a mixture of sea-rye and marine; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; Preparing glutinous rice paste by adding 200 to 400 parts by weight of water based on 100 parts by weight of glutinous rice flour and heating to produce glutinous rice flour; A step of applying a glue glue paste to apply the glue glue paste to the surface of the granular glue and a drying step of drying the glue glue coated glue glue at 38 to 42 캜 for 3 hours and 30 minutes to 4 hours and 30 minutes have.

The process of preparing the Hae Tae and Maesil mixture is such that the pretreated seaweed and the pretreated seaweed are mixed with 70 wt% of the pretreated seaweed and 30 wt% of the pretreated seaweed based on 100 wt% of the mixture of the pretreated seaweed and the pretreated seaweed % By weight based on the total weight of the composition.

The drying step may be performed such that the moisture content of the glutinous rice paste-coated rice is 7%.

In this regard, the drying step may be performed by drying the waxy Kim coated with the glutinous rice paste at 4O < 0 > C for 4 hours so that the water content of the wax coated with the glutinous rice paste is 7%.

The method of manufacturing the corn steep liquor may further include a step of frying the corn oil by frying the corn steep liquor after the drying step.

The corn oil may include green tea extract.

The content of the green tea extract contained in the corn oil may be 0.02 to 0.06 part by weight based on the weight of the whole corn oil containing the green tea extract.

In yet another aspect, the present invention may be a marine algae produced by the method of manufacturing marine algae.

In the present specification, the incidence refers to fried food of Korean tradition, such as dried vegetables such as Kim, sesame leaf, and dried seaweeds, or dried with glutinous rice paste, and fried in oil. It is mainly used as a side dish, substitute or snack, for example, Kimbugae, sesame leaf, or pepper. On the other hand, fried ingredients such as dried kelp, seaweed, parasol or walnut are distinguished from fried tibia without applying anything. The above-mentioned incidence is easy to carry, can be stored for a relatively long period of time, and has an advantage that the original taste and nutrition can be saved by simple heating.

In the present specification, the term "mushroom" refers to a kimchi prepared by using a mixture of Haitai and mushroom, and the mushroom contains both mushroom and mushroom, and the content of mushroom and mushroom contained in mushroom is in a range of a specific content It is a concept that is not limited to making a relief from a material that is simply sprayed on a kimchi powder.

In the present specification, Haitai refers to the intermediate state from the starting point collected from the concept that is distinguished from the prepared laver, and finally from the manufacturing process to the finished laver, for example, the manufacturing process of the laver until the completion of the drying process.

Capsosiphon fulvescens is a green algae belonging to the family of the reptiles of the reptilian thrips, and its characteristics are very slippery, vaginal and not branched from the base to the upper part. The length of the mesophyll is mainly from 8 to 12 cm, the width is from 1 to 4 mm, and the cells are arranged in a very even order to form two to four pairs. Leafs of the above-mentioned matured are dark green and have a cylindrical shape that is flattened or somewhat flattened. They are collected from clean sea area and collected from November to February in winter every year. The juvenile is rich in nutritional components and has been edible in various ways since ancient times. In the southern coast of Jeollanam Province, the juvenile soup, which is produced by boiling the mash and oyster collected in this period, has a unique flavor and sweetness. come. It has been reported that the above-mentioned mash has high content of various inorganic salts such as iron, potassium, iodine, and vitamin A, vitamin C and omega-3 fatty acids, which is helpful for growth and development of children, Various functionalities such as skin-related functionalities, serum lipid-improving effect, liver protecting effect, antioxidative effect and antihypertensive effect have been reported. As described above, since the production period is short and it is difficult to store, it is mainly used in the production period, and the processing method is limited, which makes it difficult to popularize or industrialize.

In the present specification, the term "Kimchi" refers to a landfill prepared by using the Kimchi made by using the mixture of Haitai and Seiji.

The inventors of the present invention have been studying various methods for improving the quality of Kimchi, and it is believed that they will be able to exert an excellent effect when mixing different algae rich in various nutrients and producing them by using them This study was carried out to investigate the effects of the seaweed extracts on the growth of the seaweeds which can improve the preference and functionality while controlling the odor and flavor of the seaweed, And the content of Kim was 7: 3. When the drying conditions of the granules prepared by using these granules were taken into consideration, such as shrinkage after drying, the glutinous rice paste was applied so that the water content of the granules was 7% It was confirmed that it was most preferable to dry the mash at 40 ° C for 4 hours. After that, It is preferable to use corn oil rather than corn oil, and it is preferable to use corn oil containing green tea for storage, so that various nutritional components of the corn may be contained, It is possible to produce a new food which is not strong, has a high degree of preference, is excellent in appearance, and can be stored for a long period of time, thus completing the present invention.

Hereinafter, the present invention will be described in detail.

The present invention relates to a method for manufacturing a fillet in a mash according to an embodiment.

The manufacturing method of the above-mentioned Kimchi is as follows; Glutinous rice paste production stage; Glue grass application step and a drying step.

The manufacturing method of the above-mentioned seasoning may further include a frying step.

Specifically, the manufacturing method of the present invention is characterized in that the seaweed and the seedlings are mixed in a ratio of 68 wt% to 72 wt% of Haitai and 28 wt% to 32 wt% of the seaweed based on 100 wt% Mixing ratio to prepare a mixture of the sea rust and the marine mixture; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; Preparing glutinous rice paste by adding 200 to 400 parts by weight of water based on 100 parts by weight of glutinous rice flour and heating to produce glutinous rice flour; And a drying step of drying the glutinous rice paste applying the glutinous rice paste on the surface of the rice gruel and drying the glutinous rice paste coated with glutinous rice at 38 to 42 DEG C for 3 hours and 30 minutes to 4 hours and 30 minutes .

The method of manufacturing the corn steep liquor may further include a step of frying the corn oil by repeating the drying step to dry the corn steep liquor.

The method for producing the mesophyll phalaenopsis is preferably a method wherein the phosphorothioate and the mesophyll are mixed in a ratio of 68 wt% to 72 wt% of Haitai and 28 wt% to 32 wt% of the mixture based on 100 wt% To prepare a mixture of the sea rust and the marine mixture; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; 300 parts by weight of water based on 100 parts by weight of glutinous rice flour is added and heated to produce a glutinous rice paste; A glue rice paste application step of applying the glue rice paste to the surface of the laver; Drying the glutinous rice paste applied with the glutinous rice paste at a temperature of 40 ° C. for 4 hours so that the moisture content of the glutinous rice paste applied with the glutinous rice paste is 7%; And a frying process in which the corn oil containing the green tea extract is subjected to the above-mentioned drying step and the dried mash is fried.

The manufacturing steps of the above-mentioned mesophyll greens include a process of preparing a mixture of marine and marine products; A process of putting a mixed liquid containing a mixture of sea cucumber and sea cucumber into a release frame; A process of dewatering the mixture of the sea water and the liquor mixed into the shrinking mold using a sponge, and a process of drying the dehydrated sea water and the liquor mixture.

The seawater may be pretreated. The pretreatment may be carried out by supplying seawater to the collected seawater and washing the seawater, and then dehydrating and cutting the washed seawater. Further, the pretreatment process may include a process of supplying fresh water to the seawater and aging the seawater, Followed by washing and dewatering the dried seaweed.

The seawater used for the washing may be stored for 6 hours to 18 hours or 10 hours to 14 hours to precipitate foreign matter. The process of supplying the seawater may be performed by supplying the seawater to the seawater, that is, supplying the seawater to the seawater, and then supplying additional oxygen.

The step of dehydrating and cutting the washed sea lye may be performed by dewatering the sea lye, removing seawater, and cutting the sea lye to a predetermined size.

The process of supplying fresh water to the cleaved sea-bed and aging may be carried out by mixing fresh water, for example, ground water, and aging the cleaved sea-bed, and the aging process is performed for 20 minutes to 1 hour or 30 minutes to 50 minutes . ≪ / RTI > The aging process can be repeated several times.

After the aged detritus is washed, dehydration may be carried out by washing the aged detritus with a centrifugal force using a centrifugal force, followed by dehydration.

The lancet may be pretreated. The pre-treatment process may include a process of supplying seawater to the collected seedlings and washing the seedlings, and a process of dehydrating and cutting the washed seedlings.

The washing process may be performed for 10 minutes to 40 minutes or 20 minutes to 25 minutes after the seawater is supplied to the collected seaweeds. The seawater supplied to the washing process may maintain the freshness of the seawater, It is possible to use seawater in which a foreign substance is precipitated.

The step of dehydrating and cutting the washed lancet may be performed by using a cutter after dehydrating the washed lancet by using a dehydrator for 3 minutes to 10 minutes, specifically 5 minutes. The cutter can be carried out using a double blade of Ami having a diameter of 10 mm to 20 mm, specifically 15 mm.

The process of preparing the mixture of Haitai and Seiji can be carried out by mixing the Seitai and Seitai, preferably the pretreated seitai and the pre-treated Seitai.

The process for producing the mixture of Hae Tae and Maesil is preferably a process for producing a mixture of HaeTae and the seedlings from 68 wt% to 72 wt% of HaeTae and 28 wt% By weight, preferably 30% by weight, and preferably 70% by weight and 30% by weight, respectively. When the content of the whole mixture is more than 32% by weight based on 100% by weight of the whole mixture, the sensory taste is strong and the perfume of the perfume is too strong to damage the clean taste of the final product. If the content of the perfume is less than 28% It is hardly differentiated from other traditional kimchi. It has rather low flavor and taste. It has low preference compared to existing kimchi. It does not contain enough kimchi. Therefore, nutritional and functional ingredients There is a problem that it can not be exercised.

In the process of injecting the mixed liquid containing the mixture of Haotai and Maeshi into the drying frame, water may be added to the Haotai and the mixed mixture to prepare a mixed liquid, and the mixed liquid may be introduced into the drying frame .

The mixture can be carried out by adding a certain amount of water, for example, fresh water or ground water, to the mixture of the sea lye and the fresh lye to such an extent that the mixture is maintained in the process of the drying chamber, that is, dehydration and drying .

The mixed solution may be introduced into a drying furnace by a method of performing a supercritical process in a usual manufacturing process of the roasted rice, and may be carried out, for example, by spraying the mixed solution into a drying mold or a molding mold. The step of dewatering the mixture of the seaweed and the lemonade put into the shrinking frame may be carried out using a sponge. When the sponge used in the ordinary manufacturing process of the sponge is used, the sponge may be attached to the sponge to increase the loss rate of the sponge. Thus, the sponge may be wound around the sponge, Can be carried out by using a doubly wound web having a small pore size. The process of drying the dehydrated sea bass and the mixture of the mesophyll can be carried out by a natural drying method, a hot air drying method or a hot air drying method.

The glutinous rice pulp may be prepared by a conventional method of producing glutinous rice paste, and the production method is not limited. For example, 200 to 400 parts by weight of water may be added based on 100 parts by weight of glutinous rice powder and heated . ≪ / RTI > Specifically, the glutinous rice paste is prepared by adding 200 to 400 parts by weight or 300 parts by weight of water to glutinous rice flour based on 100 parts by weight of glutinous rice flour, and stirring the glutinous rice flour with a spatula such as a wooden spatula or a stirrer And slowly heating the mixture until the temperature becomes 100 DEG C while stirring. It is required to stir the glutinous rice flour at a rate of 10 to 40 rpm, for example, using a spatula or the like so that the glutinous rice flour may have a cohesive force during the heating process. The glutinous rice flour may be obtained by washing glutinous rice with water, boiling for about 2 hours to 12 hours, and then pulverizing the glutinous rice by a pulverizer.

In the case of the glutinous rice paste, salt, pepper, chili powder or sesame can be added in addition to the taste for the texture.

The step of applying the glue rice paste may be performed by applying the glue rice paste to the surface of the glue rice. For example, the glutinous rice paste is cooled until the temperature reaches 5 to 20 ° C, and the glutinous rice is well-blanched, and the glutinous rice paste is uniformly applied by a sol. Since the mushroom is very thin like Kimchi, it is possible to apply a glutinous rice paste again on the mushroom of the above-mentioned glutinous rice paste for the texture and chewiness of the final product, And then applying glue rice paste while overlapping two or three more sheets according to the method described above. In the case of overlapping the above-mentioned areas, when the kimchi in the final product is fried, the kimchi is swollen and swells up to have a feeling of volume, so that a better texture can be obtained.

The drying step can be carried out until the water content of the glutinous rice coated with glutinous rice grass becomes 7% and the shrinkage rate hardly changes. The drying temperature is 38 ° C to 42 ° C, preferably 40 ° C for 3 hours To 5 hours, preferably 4 hours. The drying step may be carried out using a dryer.

In addition, the drying step may be performed by a method including a step of cutting the kimchi having the glutinous rice paste applied thereto to an appropriate size and a drying step for ease of ingestion of the final product. When the glutinous rice paste is dried and dried after the drying process, it may be broken in the process of cutting and the quality may be deteriorated. Therefore, it is preferable to cut the rice in a size suitable for eating with scissors before drying.

The method of manufacturing the corn steep liquor may further include a step of frying the corn oil by frying the corn steep liquor after the drying step.

The content of the green tea extract contained in the corn oil is 0.02 to 0.06 part by weight based on the weight of the whole corn oil containing the green tea extract based on the weight of the corn oil, Lt; / RTI >

The frying step may be carried out using corn oil, preferably corn oil containing green tea extract, at a temperature of 170 to 190 DEG C, preferably 180 DEG C for 3 to 20 seconds , Preferably for 5 seconds to 10 seconds, and then dispensed.

More specifically, the frying step is carried out at a temperature of 170 to 190 DEG C, preferably 180 DEG C for 3 to 20 seconds, preferably 5 to 10 seconds Fry for a while, and then resuscitate. The frying process may be performed at 170 ° C to 190 ° C so that heat can be transferred to the interior of the dried granules after the drying step without rubbing the outside of the granules.

In addition, the above-mentioned oil-frying oil can be removed by centrifugation or sieving, and the above-mentioned method for manufacturing the oil-in-the-glass oil can be used to remove oil, and then syrup, sugar, salt, Or a seasoning process in which the seasoning is seasoned by a method in which the seasoning solution is immersed in and removed from the seasoning solution containing the syrup, sugar, salt, sesame, etc., or spraying the seasoning solution. The ingredients of the seasoning liquid and the content of each ingredient can be appropriately adjusted in consideration of the use purpose of the seasoning and the age of the consumer. For example, the seasoning liquid may be prepared by adding honey or syrup, can do.

The present invention may also be a marine algae produced by the method of manufacturing a marine algae.

The above-mentioned Kim's relief overcomes the limitations of the monotony of taste and nutritional content of the existing Kim's relief and overcomes the limitations of the distributors with disabilities in the industrialization of the beans, The incidence is enhanced by the inclusion of a unique flavor and taste by the addition of the seasoning, and the nutritional value is also improved, while the seasoning and frying are carried out at a suitable temperature condition Due to the crispy texture and excellent appearance of the process, it is suitable for snacking or snacking, and has a colorful taste imparted with a different texture that was not previously felt.

Therefore, it is possible to newly expand the market related to mascara because it provides a new utilization method of mascara, respond to the demand of consumers who seek different taste, and contribute to raising the quality of food by developing new recipes.

The incidence angle of the mushrooms may be individually packaged and distributed in whole or in a predetermined amount, and they may be sold and distributed after being frozen or refrigerated.

According to the production method of the present invention, unlike the existing incidence of kimchi, it is possible to utilize the fragrance having diverse functions such as the skin-related function, the improvement of the serum lipids and the improvement of the metabolic diseases such as the hypoglycemia, It has excellent texture and appearance with excellent appearance and texture due to the manufacturing conditions such as optimum drying conditions and the like, while controlling the tough flavor and odor even when the taste is added to the unique taste of the mash. And can contribute to popularization and industrialization of the mashrooms by providing a new use of the mashery which is limited in harvesting and not easy to be stored because of its limited industrial use, And it is very effective in improving the profitability of the industry and the value-added improvement. It is expected.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method for manufacturing a fresh-bean sparkle of the present invention according to an embodiment of the present invention.
2 is a graph showing the shrinkage rate according to the drying temperature of the present invention according to an embodiment of the present invention, wherein the horizontal axis indicates the shrinkage ratio and the vertical axis indicates the drying time, And? Indicates the dryness of the dried grains at 60 占 폚,? Indicates the dryness at 70 占 폚,? Indicates the dryness at 50 占 폚,? Indicates the dryness at 60 占 폚, ° C, respectively.
FIG. 3 is a photograph of a Kimchi relief produced according to the drying temperature of the Kimchi according to an embodiment of the present invention, FIG. 3 (a) is a photograph of a kimchi relief dried at 40 ° C., FIG. 3C is a photograph of a kimchi burned at 60 ° C., and FIG. 3D is a photograph of a kimchi burned at 70 ° C. FIG.

Hereinafter, examples of the present invention will be described. The following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

< Manufacturing example > Mysterious  Manufacturing method of Kimchi

The seaweeds used in this experiment were: Capsosiphon fulvescens , Porphyra tenera , ie, Haitai was obtained from the mountain and used. The glutinous rice flour (Evergreen, Domestic), Sunlite (Chungjungwon, Shinan) and corn oil (Incheon) were purchased and used.

Mature Kim was prepared by the following method.

First, Haitai obtained from Jeonnam Gangjin was stored for 12 hours, washed sufficiently with seawater in which debris was removed, immersed in ground water for 40 minutes, and then dehydrated using a dehydrator. Seedlings obtained from Jeonnam Gangjin were stored for 12 hours, washed with seawater for 20 minutes, and dehydrated using a dehydrator. The washed Hae Tae and Maesil were cut using a 15 mm cutter with a double blade. The cut-off and off-shoots were mixed at a ratio of 5 kg of seaweed, 5 kg of seaweed, 6 kg of seaweed, 4 kg of seaweed, 7 kg of seaweed, 3 kg of seaweed, 7.5 kg of seaweed, 2.5 kg of seaweed, Sufficient water was added to the mixture, mixed well, poured into a bowl, and dehydrated with a sponge wrapped in a double-layered onion nets. After that, the mixture of the sea-thaw and the fresh-water completely removed from the water was fixed to the gut, and the dried grotto was naturally dried until the grotto was completely separated from the vat.

The kimchi contents (w / w) were 25%, 30%, 40%, and 50%, respectively, and the prepared kimchi was used as a control.

Each of the above-prepared mashing leaves having different mash contents was prepared by the method shown in Fig. First, water is added for 12 hours, then the water is removed, and the ground glutinous rice flour and water are mixed at a ratio of 1: 3 (glutinous rice flour: water) on a weight basis. With stirring at a rate of about 30 times. The above-prepared glutinous rice paste was thoroughly spread by using a brush, and folded in half, and glutinous rice paste was spread over the glutinous rice paste again in a half of the area. Kim, which was coated with glutinous rice paste, was dried by using a food drier (LD-918B, Lequip, Hwasung, Korea) and the moisture content was 7%. Even after 30 minutes, the area did not change, At 30 ° C, 40 ° C, 50 ° C, 60 ° C and 70 ° C, respectively. After the drying process, it was expanded using corn oil at 180 ° C for 7 seconds or by microwave oven (KOR-634K, Daewoo Electronics).

The mean and standard deviation were calculated by using the SPSS program (SPSS 21.0 for windows, SPSS Inc., Chicago, Illinois, USA) Statistical analysis was performed by ANOVA. The significance of the mean values of each measurement was verified by Duncan's multiple range test method at p <0.05 level.

< Example  1> Mysterious  Depending on the amount added Mashim  Measure preference of incidence

The degree of preference according to the addition amount of the granules was confirmed by sensory evaluation with respect to the incidence of Kimchi before expansion.

The sensory evaluation was carried out by 27 students in grades 3 and 4 of the Department of Food Science and Engineering, Mokpo National University. The appearance, color, flavor, taste, texture, and overall preference were evaluated by the 7-point scale method. The results are shown in Table 1 below.

Grain content (%) 0 15 25 30 40 50 color 4.52 + 1.80 4.36 ± 1.08 4.44 1.55 4.67 ± 1.64 4.70 ± 1.38 4.71 ± 1.53 incense 4.25 ± 1.78 4.14 ± 0.77 4.37 ± 1.78 4.40 ± 1.34 4.00 1.54 3.63 ± 1.33 Texture 4.45 ± 1.32 4.32 ± 1.31 4.59 ± 1.31 4.89 ± 1.25 4.76 ± 1.22 4.43 ± 1.36 flavor 4.23 ± 1.19 4.01 ± 1.59 4.12 ± 1.59 4.26 ± 1.16 3.78 ± 1.15 3.41 ± 1.12 all
Likelihood 4.47 ± 1.09 4.29 ± 1.31 4.41 ± 1.31 4.83 ± 1.19 4.19 ± 1.11 3.78 ± 1.37

As shown in the above Table 1, it was confirmed that the most favorable taste was obtained in the incrustation of kimchi produced by using the mash kimchi having a content of 30%. Specifically, it was confirmed that the higher the content of seeds was, the more blue the color, the better the preference in color, and the better the texture. However, it was confirmed that the texture feeling was reduced due to the feeling of slippery when the content was more than 30% to 40%. On the other hand, in the incense and flavor items, the preference of the control group and the 30% addition group was significantly higher than that of the control group. This is because when the mash is below the certain content, the mash does not fit well with Kim, and the degree of preference decreases due to the heterogeneity. When the mash is too much, the mash flavor, And the degree of preference for. This tendency was confirmed also in the overall preference, and it was evaluated that the mashing kimchi added with 30% mushroom content was suitable as the mushrooming kimchi.

< Example  2> Confirmation of optimal drying conditions

The dried diatomaceous earths were dried at different drying temperatures using 30% of the seeds, which were identified as optimum seeds content in Example 1. The diagonal, horizontal and vertical lengths of the samples The results are shown in FIG. 2, and the photographs of the seedlings at each temperature after the last experiment were shown in FIG. At the end of the experiment, the shrinkage rate was not changed any more, and the process was terminated when all the conditions when the moisture content reached about 7% were satisfied. The moisture content was measured by a 105 ° C atmospheric pressure drying method when the shrinkage percentage was no longer changed. When the moisture content was 7.00 ± 0.01% in terms of processing and storage of products such as deep frying, Were evaluated.

As shown in FIG. 2, as the drying temperature was increased, the drying time was shortened and the shrinkage rate was increased. This was attributed to the rapid shrinkage as the water evaporated as a result of drying in a short time. As a singular point, it was confirmed that the shrinkage ratio was increased at 35 ° C rather than 40 ° C, which was confirmed to be due to continuous shrinkage as the drying time became too long. In other words, it was observed that the shrinkage rate was increased even if the drying temperature was lower than a certain level, unlike the case where the shrinkage rate was increased as the drying temperature was increased. Therefore, drying at 40 占 폚 has the lowest shrinkage ratio, and it is confirmed that the quality deterioration due to the appearance deterioration of the product can be suppressed. Therefore, the shrinkage rate and the moisture content were constant after 4 hours, It was found to be the most economical.

In addition, as shown in FIG. 3, in the case of the final dried product, in the case of the other products, it was confirmed that the dryness of the dried kimchi at 40 ° C. (FIG. .

< Example  3> Optimal Puffing  Confirm

Since the problem of rancidity is raised in the case of frying with oil, the degree of preference is evaluated in the same manner as in Example 1 after each of the frying and heating in the oven and the frying in order to confirm the adequacy of the frying. Are shown in Table 2 below.

Expansion method Corn oil Oven Exterior 5.79 ± 0.89 4.36 ± 1.74 incense 4.79 ± 1.19 3.07 ± 1.07 Texture 5.43 + - 0.76 4.64 ± 0.93 flavor 5.79 ± 0.89 4.36 ± 1.28 Overall likelihood 6.14 ± 0.77 4.00 ± 1.18

As shown in Table 2, when the beverage was fried in corn oil and expanded, the result of the sensory evaluation was remarkably superior to that in the case where the beverage was expanded using an oven. The difference in texture and appearance as well as the difference in flavor and aroma were judged to be due to the large effect of the puffing method on the moth, even though the content of the mash was the same, and therefore it is most preferable to fry with corn oil Respectively.

< Example  4> Kim Bukgaga Mashim  Identification of nutrients

In order to confirm the enhancement of the nutritional composition by the addition of the mash, the content of the mash kimchi added with 30% of the mash content confirmed as the optimal mash content in Example 1 and the mineral content of the kimchi mash made of 100% Respectively.

Specifically, each sample was thoroughly dried, acid hydrolyzed at 110 ° C. for 24 hours, and the inorganic content was analyzed using an inductively coupled plasma emission spectrometer (ICP Atomic Emission Spectrometer, Thermo Scientific, Waltham, Massachusetts, USA) Respectively. The results of the analysis are shown in Table 3 below.

sample K Ca Mg Fe Cu Kim Bo-gyung 746.91 + - 20.40 37.17 ± 0.08 112.8 ± 0.96 9.15 + 0.38 0.30 0.03 Graduated Kimbugi 847.00 ± 36.62 66.28 + 0.02 163.9 ± 0.33 11.94 + 0.39 0.94 + 0.02

As shown in Table 3, it was confirmed that almost all the minerals were increased as compared with Kimbuchi, and calcium, copper (Cu) and iron (Fe), which affect growth and development, , And it was confirmed that Na contents were decreased, and it was evaluated to be remarkably superior in terms of nutrition.

Claims (9)

The process of preparing the sea tangle and the marine mixture by mixing the seaweed and the seaweed at a ratio of 68 wt% to 72 wt% of the seaweed and 28 wt% to 32 wt% of the seaweed based on 100 wt% ; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; Preparing glutinous rice paste by adding 200 to 400 parts by weight of water based on 100 parts by weight of glutinous rice flour and heating to produce glutinous rice flour; And drying the glutinous rice paste on which the glutinous rice paste is applied at 38 to 42 ° C for 3 hours and 30 minutes to 4 hours and 30 minutes
Wherein the method comprises the steps of: The method according to claim 1,
The process for preparing the sea tangle and the marine mixture is performed by mixing the marine sea tangle and the marine marine at a ratio of 70 wt% of the sea tangle and 30 wt% of the marine sea based on 100 wt% By weight. The method according to claim 1,
Wherein the drying step is carried out so that the moisture content of the mature Kim coated with glue rice paste is 7%. The method of claim 3,
The drying step may be performed by drying the glutinous rice paste coated with the glutinous rice paste at a temperature of 40 ° C for 4 hours so that the moisture content of the glutinous rice paste coated with the glutinous rice paste is 7%. The method according to claim 1,
The manufacturing method of the present invention further comprises a frying step of frying the dried corn stalks, which have been subjected to the drying step, in corn oil. 6. The method of claim 5,
Wherein the corn oil is a corn oil including green tea extract. The method according to claim 6,
Wherein the content of the green tea extract contained in the corn oil is 0.02 to 0.06 part by weight based on the total weight of the corn oil containing the green tea extract based on the weight of the green tea extract. Treated pretreated seaweed and pretreated seaweed were mixed with 68% to 72% by weight of the pretreated seaweed and 28% to 32% by weight of the pretreated seaweed based on 100% by weight of the mixture of the pretreated seaweed and the pretreated seaweed Mixing ratio to prepare a mixture of the sea rust and the marine mixture; A step of injecting a mixed solution containing the sea tangle and the marine mixture into a shaking frame; A step of dewatering the mixture of the seaweed and the seedlings, which have been put into the drying cabinet, using the sponge; and a step of drying the dehydrated seaweed and the mixture of the seaweeds; 300 parts by weight of water based on 100 parts by weight of glutinous rice flour is added and heated to produce a glutinous rice paste; A glue rice paste application step of applying the glue rice paste to the surface of the laver; Drying the glutinous rice paste applied with the glutinous rice paste at a temperature of 40 ° C. for 4 hours so that the moisture content of the glutinous rice paste applied with the glutinous rice paste is 7%; And corn oil containing green tea extract were subjected to the above-mentioned drying step,
Wherein the method comprises the steps of: [Claim 7] The method according to claim 1,

Images