KR20170100400A - Method For Manufacturing Laver Snack Chip - Google Patents

Abstract

The present invention relates to a method for manufacturing a laver chip, the method comprising: a preparing step of preparing raw material laver which is one of rice roll laver, green laver, traditional laver, or fried laver, a middle sheet which is a root material popped when fried and is formed by mixing 5-95 parts by weight of rice powder with respect to 100 parts by weight of tapioca starchy powder, and sticky rice paste and applying the sticky rice paste to upper and lower sides of the middle sheet; a compressing step of uniformly distributing the sticky rice paste interposed between the raw material laver and the middle sheet by compressing a half-finished product obtained in a laver attaching step; a chip forming step of forming chips by cutting compressed products, obtained in the compressing step, into a plurality to pieces; a drying step of drying the chips obtained in the chip forming step; and a frying step of popping the sticky rice paste and the middle sheet interposed between sheets of the raw material laver by frying the dried chips dried in the drying step. Accordingly, mass production of the laver chip is possible since the shape of the laver chip can be uniformly formed without deformation, and a laver chip with soft and crispy texture can be manufactured.

Description

{Method For Manufacturing Laver Snack Chip}

More particularly, the present invention relates to a method of manufacturing a Kimbuga, which does not distort the shape of the Kimbuga, and which can mold the shape of Kimbuga into a uniform shape, .

The incidence is our traditional food. It is used to make kimchi, mugwort, potato, sesame leaf, green pepper, etc.

Kimbuga in this relief is made by applying glutinous rice paste properly sprinkled with dried seaweed, adding glutinous rice on top of it, sprinkling glutinous rice again, sprinkling sesame seeds, drying in the shade for 1-2 days, cutting into appropriate size, It is food to eat.

Regarding the production of Kimbukgak, Korean Registered Patent No. 10-0345935 discloses a method in which glutinous rice paste is applied between Kim and Kim, followed by primary drying for 2 to 3 hours in a hot air drier at 40 to 60 ° C, And then dried in a hot-air drier at 40 to 60 ° C for 20 to 50 minutes so as to have a moisture content of 7 to 10% at the drying angle. In Patent Publication No. 2001-0010920, Japanese Unexamined Patent Application Publication No. 2003-0035702 discloses a method for preparing Kimbuchi, which is prepared by adding a seasoning solution composed of flavor, soy sauce, anchovy, dried shrimp, shrimp and liquid milk to a glutinous rice paste. And then spraying the dried colloidal silver with the colloidal silver before drying, and then spraying the colloidal silver before drying.

In the above-mentioned prior invention, there is a method in which after shaping the kimbu when the Kimbuga is produced, the glue rice paste is applied to the dried Kimbu itself or the glutinous rice paste is applied to the dried Kimbug and the dried Kimbu is put on the dried Kimbug. And the like.

First, because the dried glutinous rice paste is applied to the dry glutinous rice itself, the dried glutinous rice absorbs the moisture of the glutinous rice glutinous rice paste, and the area (or size) of the dried glutinous gut is remarkably reduced and the shape of the glutinous rice gruel is distorted. .

Secondly, since the shape of the Kimbugae is twisted when cutting the Kimbugae in the semi-finished product state, the Kimbuchi angle can not be cut into a constant shape when cutting the Kimbugae, so that it is not possible to obtain a uniform Kimbug angle, There is a drawback that the productivity is lowered.

Thirdly, in order to make the finished product have a volume feeling, it is necessary to apply the glutinous rice paste sufficiently in the past, but if the glutinous rice paste is sufficiently applied, the shape will be severely deformed, There is a disadvantage that it is not achieved.

Fourthly, in the case of the conventional Kimbuchi, if the Kimbugi in the semi-finished product state is fried, the shape is severely deformed, so that the Kimbugi having a flat shape can not be manufactured.

Fifth, in the conventional method, when cutting the semi-finished product, the semi-finished product is first dried or first dried, and then the semi-finished product is dried first before cutting in the conventional baking dish. When the dried laver absorbs the moisture of the glutinous rice paste, the dried laver immediately becomes sticky and contracts at the same time. In such a state, when cutting is performed using a hand tool such as scissors, the sticky laver is scratched , But the sticky sticky sticky sticks to the scissors blade, making the cutting operation practically impossible. Therefore, in order to prevent the sticking phenomenon as described above, the conventional semi-finished product is first dried and then the dried semi-finished product is cut. In this process, when dried sticky dry steam is shrunk, Thereby making it difficult to mechanize the cutting operation.

As a method for solving the various disadvantages of the conventional Kimbugae as described above, there has been proposed a method of manufacturing a Kimbu-kaku roasting method in which a seasoning solution of Korean Patent Registration No. 10-1286364 is added, Inventions such as a kimchi snack using a sheet and a method of manufacturing the same have recently been proposed, and some of the conventional disadvantages mentioned above have been partially improved by these new inventions.

However, the above-mentioned inventions have eliminated the glutinous rice paste and the hot water which are the main causes of the shape deformation in the conventional Kimbuchi, that is, the use of the seasoning liquid or the bonding liquid, which is a new substitute material, To replace the glutinous rice paste and the frying process, which were major factors of the shape change, but this method has a disadvantage that it can not reproduce the crisp taste or flavor which was possessed in the traditional Kimbugi, .

In addition, in the above-mentioned inventions, the Kimbuga is manufactured by a method of manufacturing a conventional Kimbuga, that is, a method of drying a semi-finished product first and then cutting a dried semi-finished product. Which is not suitable for the mass production of the catalyst.

KR 10-0345935 KR 10-0576260 KR 10-2001-0010920 A KR 10-2003-0035702 A KR 10-1286364 KR 10-1417715 KR 10-2014-0079272 A

The present invention has been proposed in order to overcome the problems of the above conventional incidence angle of Kim. The present invention uses a glutinous rice paste which is a main cause of the shape deformation in the conventional Kimbugi, and even if the frying process is used as it is, It is an object of the present invention to provide a manufacturing method of Kimbukgak which can be mass-produced by forming the shape of Kimbugae uniformly without crushing, and having a soft and crisp texture.

Another object of the present invention is to provide a manufacturing method of a Kimbug which is capable of preventing the raw material steam from sticking to the pressure plate and tearing or sticking to the raw material steam when the press-bonded product is taken out from the pressure plate.

Another object of the present invention is to provide a manufacturing method of a Kimbug angle capable of cutting a Kimbug angle into a predetermined shape when cutting a Kimbug angle in a semi-finished product state, thereby enabling a machine operation.

It is another object of the present invention to provide a method of manufacturing a Kimbuchi which allows the popping action to be evenly performed over the entire surface of the Kimbuchi angle without deforming the shape when the Kimbuchi is fried.

Further, the present invention provides a method of manufacturing Kimbu-kak, which is capable of mass production of Kimbugae having a uniform and flat shape since the semi-finished product obtained by pressing the semi-finished product, It has its purpose.

In order to achieve the above object, the present invention provides a food material in which raw material kim, which is any one of kimbab kimchi, paya kim, traditional Korean kimchi, or fried kimchi, and popping occurs at the time of frying, wherein the content of rice flour is 5 To 95 parts by weight of the middle sheet, and a glue rice paste, and applying a glue paste to both sides of the intermediate sheet; A pressing step of pressing the semi-finished product obtained in the step of attaching the kimchi so that the glue rice paste interposed between the raw-material steaming and the intermediate sheet is evenly distributed between the raw-material steaming and the intermediate sheet; A chip forming step of forming a chip by cutting the pressed product obtained in the pressing step into a plurality of pieces; A drying step of drying the chip obtained in the chip forming step; And a frying step of frying the chips dried in the drying step so that the glue rice paste and the intermediate sheet interposed between the raw material feces are popped up.

According to the manufacturing method of Kimbukgak of the present invention, a glue rice paste is used as a method for manufacturing a conventional Kimbug angle, and even if the frying process is used as it is, the Kimbuga manufacturing method having a flat and uniform shape, Can be provided.

In addition, it is possible to provide a manufacturing method of Kimbuchi which can be mass-produced because the shape of Kimbugae can be formed uniformly.

Further, according to the present invention, when the press-bonded product is taken out from the pressure plate, it is possible to prevent the raw material fouling from sticking to the platen and tearing or sticking to the raw material fry.

Also, the present invention can provide a manufacturing method of a Kimbug angle capable of cutting a Kimbug angle to a predetermined shape when cutting a Kimbug angle in a semi-finished product state, thereby enabling a machine operation.

In addition, since the popping action occurs uniformly over the whole portion of the Kimbu angle when the Kimbug angle is fried, the crisp feeling of Kimbu angles can be greatly improved.

In addition, the present invention can provide a method of manufacturing Kimbu-kak, which enables mass production of Kimbu-angles having a uniform and flat shape since the semi-finished product to which the intestinal pull paste, the intermediate sheet and the raw material kim are adhered is cut and dried, have.

Further, various types of sauces can be stacked and added to the Kimbuchi which is completed with the frying, so that the Kimbucheong flavor can be more diversely provided.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a Kimbug angle manufactured according to the present invention. FIG.
FIG. 2 is a perspective view schematically showing a Kimbug angle in FIG. 1; FIG.
3 is a block diagram showing a method for manufacturing a Kimbug according to the present invention.
FIG. 4 is a perspective view schematically showing some steps of the preparation step of FIG. 3; FIG.
Fig. 5 is a perspective view schematically showing the step of attaching the stain of Fig. 3; Fig.
FIG. 6 is a perspective view schematically showing the pressing step of FIG. 3; FIG.
FIG. 7 is a perspective view schematically showing the chip forming step of FIG. 3; FIG.
Fig. 8 is a perspective view schematically showing the drying step of Fig. 3; Fig.
Fig. 9 is a perspective view schematically showing the frying step of Fig. 3; Fig.
FIG. 10 is a perspective view schematically showing the seasoning step of FIG. 3; FIG.
Fig. 11 is a photograph showing a braiding used in the pressing step of the present invention. Fig.
12 is a photograph showing a state where a semi-finished product is placed on a heating furnace used in the pressing step of the present invention.
13 is a photograph showing a state in which a semi-finished product is placed between a drawer and a drawer used in the pressing step of the present invention.
FIG. 14 is a photograph showing a pressed article that has been pressed in the pressing step of the present invention. FIG.
15 is a photograph showing a state in which a press is used in the pressing step of the present invention.

A method of manufacturing a Kimbug according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown by reference numeral 1 in FIG. 1 and FIG. 2, the Kimbuchi produced by the Kimbuchi manufacturing method according to the present invention mainly includes the intermediate sheet 3, the raw material fudge 5, and the glue rice paste 7 , And may further include a seasoning layer (9).

The intermediate sheet 3 forms a small piece of the Kimbu angle 1, and the raw material puddles 5 are attached to the upper and lower sides by the glue rice paste 7, as shown in Figs. 1 and 2.

The intermediate sheet 3 performs various different functions in each step of manufacturing the ridges according to the present invention. That is, the intermediate sheet 3 prevents shrinkage of the raw material fines 5 adhered to the upper and lower surfaces by the glue stick 7 during the fusing step, thereby preventing contraction of the original flesh 5 And when cutting the Kimbu angles in the state of the squeezed product in which the raw material puddle 5 and the intermediate sheet 3 have been pressed in the chip forming step into a plurality of pieces, The frying step is carried out so that even when the frying pads 5 are adhered to the upper and lower surfaces and the intermediate sheet 3 is not exposed to the outside, ) To prevent the shape deformation by causing the popping action to occur uniformly as a whole, and to perform a function of allowing the consumer to have a crunchy texture when eating the finished Kimbuchi The.

The intermediate sheet 3 for carrying out the above function is a thin sheet of arbitrary shape and can be prepared by mixing 5 to 95 parts by weight of the rice flour with respect to 100 parts by weight of the content of tapioca starch, An intermediate sheet 3 prepared in a ratio of 30 parts by weight of rice to 100 parts by weight of tapioca starch may be used. When the content of the rice flour in the intermediate sheet (3) is more than 95 parts by weight, hardness is lowered before the raw material shavings (5) are attached even when they are easily broken or pasted on both sides, When the content of the rice flour is less than 5 parts by weight, the crisp texture and flavor are lowered and the commerciality of Kimbugu is lowered.

The raw material puddle 5 is attached to both the upper and lower surfaces of the intermediate sheet 3 as shown in Fig. 1 and Fig. 2, the fatigue of the gingival sachet 1 surrounding the intermediate sheet 3. In this case, various kinds of steaming roots such as Kimbab Kim, Faragi Kim, Jaejae Kim, and Yaki Kim can be used as the raw material steaming roaster 5, and in the present invention, roasted with hot air or radiant heat at a temperature of about 200 to 300 ° C It is more preferable to use Kimbab Kim.

When the glue rice paste is properly applied to the raw material pellet 5, the raw pellet 5 absorbs the moisture content of the glutinous rice paste, and the size of the raw pellet 5 is reduced while the raw pellet 5 is spread, Since the glue paste is adhered to the raw material puddle 5 in a state of being coated on the intermediate sheet 3 in the present invention, The shrinkage phenomenon of the raw material pellet 5 can be alleviated by the pelletizing process. At this time, if the pellet is brought into contact with the pellet paste, the deformation due to the contraction of the pellet can be significantly alleviated.

As shown in FIG. 2, the glue rice paste 7 is applied between the intermediate sheet 3 and the contact surface between the raw material puddles 5 so that the raw material puddles 5 can be adhered to both the upper and lower surfaces of the intermediate sheet 3, So that the intermediate sheet 3 and the raw material puddle 5 adhered by the glue rice paste 7 become the semi-finished product 10 of the Kimbachi 1.

At this time, the glue rice paste (7) is not limited to a manufacturing method such as a method in which it is usually produced by a manufacturing method. For example, glutinous rice flour is prepared by mixing 8 to 10 times water by weight, heating the mixture gradually to 100 ° C, and stirring until cohesive force is generated. The above-mentioned glutinous rice paste (7) pops up due to bubbles due to bubbles when it is fried, and crispy texture is doubled, and taste is improved. Glutinous rice paste (7) can increase the functionality of kimbukgak (1) by adding potato, luna and shrimp powder to glutinous rice flour when the paste is sprouted.

The seasoning layer 9 is a seasoning portion for adding the flavor of the Kimbuchi (1), and may be omitted if the seasoning is not required. Therefore, the seasoning layer 9 is formed by frying the dried chips and stacking and forming various spices S by sprinkling or sprinkling on the surface of the raw pudding 5 of the finished pudding 1 as shown in Fig. 10 Bar, consomme flavor, bulgogi flavor, butter garlic flavor and the like can be used. At this time. It is preferable that the seasoning time is set before 3 hours after frying of the dried chips. When 3 hours have elapsed after the frying, the oil seeps into the kimbuchi (1), making it difficult for the seasoning to stick to the surface of the raw kimu (5) . Also, the content of the seasoning layer 9 preferably accounts for 2 to 7% of the total weight of the kimbu-angles.

Next, a method of manufacturing the Kimbug according to a preferred embodiment of the present invention will be described.

As shown in FIG. 3, a preparation step (S10), a sticking step (S20), a pressing step (S30), a chip forming step Step S40, drying step S50, and frying step S60.

In the preparation step (S10), the raw material pellets (5), the intermediate sheet (3) and the glue rice paste (7) are provided.

The raw material pellets (5) use Kimbap steels, which are relatively less deformed on contact with water than on other types of pearl or conventional pellets that are shrunk and deformed when the pellets are soft and come into contact with moisture When the roasted kimbap steaks are brought into contact with the moisture contained in the glutinous rice paste 7, the roasted kimbap steels are more likely to shrink than normal roast beef steaks It is possible to expect an effect of alleviating the deformation caused by the vibration. The roasted kimbap has a weight of about 230 g per 100 pieces, but the common kimbap steaming kimchi has a weight of about 240 to 250 g.

As the intermediate sheet 3, a thin sheet having the function as described above may be used. The intermediate sheet 3 may be prepared by mixing 5 to 95 parts by weight of the rice flour with respect to 100 parts by weight of the tapioca starch, An intermediate sheet 3 prepared in a ratio of 30 parts by weight of rice to 100 parts by weight of tapioca starch may be used.

As the glue rice paste (7), a glutinous rice paste prepared by a method conventionally manufactured before application of the present invention can be used. The above glutinous rice paste popping phenomenon caused by bubbles when fried, doubles crispy texture and tastes better. Glutinous rice paste (7) can increase the functionality of kimbukgak (1) by adding potato, luna and shrimp powder to glutinous rice flour when the paste is sprouted.

When the intermediate sheet 3 and the glue rice paste 7 are provided, the glue rice paste 7 is applied to the upper and lower surfaces of the intermediate sheet 3 using a coating roll R as shown in FIG. 4 . The above glutinous rice paste (7) is uniformly distributed in the subsequent pressing process, and it is dried through the drying process and hardly dried. However, when the frying process is performed, the popping action is efficiently performed, and the finished kimbu is softened and crunchy texture .

5, in the preparation step S20, the raw kimonos 5 made of, for example, roasted kimbap are placed on both upper and lower surfaces of the intermediate sheet 3 to which the glue rice paste 7 has been applied, To form a semi-finished product (10) of Kimbu angle (1). At this time, the roasted kimbap which is to be adhered on the intermediate sheet (3), when contacted with the glutinous rice paste (7), is deformed due to the contraction due to the contact with the moisture contained in the glutinous rice paste (7) The glue rice paste 7 having a sticky viscosity even if the kimbap steaming and the glutinous rice paste 7 are brought into contact with each other is moved by the intermediate sheet 3, So that the deformation can be prevented by the glue rice paste 7 in which the shrinkage or denting of the shredded rice is fixed to the intermediate sheet 3, thereby preventing the shredding and shrinkage of the roasted shredded rice as much as possible It is possible to expect an effect that can be achieved.

The squeezing step S30 may be performed in order to cut a specific angle of the semi-finished product 10 obtained in the above step S20 in a constant shape using a machine such as a cutter without cutting it with scissors or other hand tools. 6, the semifinished product 10 having the raw material poured 5 on both sides of the intermediate sheet 3 with the glue rice paste 7 in the above step (S20) And the glue paste 7 is uniformly distributed between the intermediate sheet 3 and the raw material puddle 5 by the compression bonding and the intermediate sheet 3 and the raw material puddle 5 Let them be integrated with each other.

At this time, if the pressing is not sufficiently performed in the pressing step (S30), the raw material fines (5) may be separated from the intermediate sheet (3) The glue glue 7 agglomerated between the intermediate sheet 3 and the intermediate sheet 3 may have a portion where the popping action is not performed in the subsequent frying process, thereby deteriorating the uniformity of the finished product.

After the pressing is completed in the pressing step S30, the pressed product is taken out from the pressing device so as to be conveyed to the subsequent process, that is, the cutting process. At this time, in the process of taking out the press product, 5 to be partially peeled off from the intermediate sheet 3, that is, to prevent the phenomenon that the raw material puddle 5 is pressed against the pressing plate F. In this case, Even if the intermediate sheet 3 and the raw puddle 5 are sufficiently pressed and integrated with each other in the pressing step S30, a part of the raw puddle 5 is removed from the pressure plate F If a portion of the raw material puddle 5 is torn or sticks to the pressure plate F, a defective product may be produced, and the product The beauty is deteriorated, and the merchantability is significantly lowered.

Therefore, in the pressing step, before the semifinished product 10, to which the raw material feces 5 is adhered on both sides of the intermediate sheet 3 with the glue rice paste 7, is directly introduced into the pressing machine in the step of attaching the semifinished product 10, 12 is opened by spreading the semi-finished product 10 on the tray 20 as shown in FIG. 12, The semi-finished product 10 is put into the presser together with the envelope 20 in a state where the envelope 20 is placed on the semi-finished product 10 as shown in FIG.

The open field 20 should be robust and have good flowability such as water and should have the property of being adherent to the semi-finished product 10 at the initial stage of compression and satisfying the condition that the peeled product 11 should be easily peeled at the extraction stage A pair of support members 21 formed to be spaced apart from each other as shown in FIG. 11 and a pair of support members 21 between the pair of support members 21, And a plurality of connecting members 23 connecting the pair of support members 21 and the plurality of transverse members 22 so as to be arranged in parallel with each other .

The support member 21 has a shape maintaining function with a relatively strong supporting force at both ends of the tray 20 and forms a finishing part. The transverse member 22 is positioned on the inner side of the both end support members 21, 10) is unfolded and compressed, and a resilient synthetic resin material can be used in consideration of durability and cost.

The connection member 23 may be formed of a woven fabric capable of binding the support member 21 and the transverse member 22 and a gap formed between the adjacent transverse members 22 The intermediate sheet 3 and the raw material fins 5 function as a vent hole while maintaining an appropriate adhesive force in the pressing process.

When the semifinished product 10 is squeezed by using the above-described drying process 20, a part of the glue rice paste 7 interposed between the intermediate sheet 3 and the raw material fumigation 5 seeps into the intermediate sheet 3 And a part thereof penetrates into the raw pellet 5 so that the surplus glue paste 7 seeps into a gap formed between adjacent transverse members 22 of the pelletizing plant 20, The intestinal pool 7 interposed between the raw material pile 5 and the intermediate sheet 3 is evenly distributed between the raw material pile 5 and the intermediate sheet 3 and the raw material pile 5 and the intermediate sheet 3 are uniformly distributed, 14, the raw material puddles 5 adhere to the pressure plate F in the process of taking out the squeezed puddles 11, so that the raw material puddles 5 are torn or damaged Can be effectively prevented.

At this time, as shown in FIG. 15, a plurality of openings 20 are placed between the base plate B formed at the lower portion of the press and the press plate F formed at the upper portion, The semi-finished product 10 to which the raw material puddles 5 are affixed to both sides of the intermediate sheet 3 is put into the glue rice paste 7 in the step S20 and is pressed by the pressing plate F. In this case, 10 can be effectively pressed at the same time, and the pressed product that has been pressed can be easily peeled off from each of the openings 20 when taken out to the press, so that the pressing can be very effectively performed.

The pressing time in the press can be varied depending on various conditions such as the magnitude of the pressing force of the pressing plate F, the heat applied to the semi-finished product 10, the number of semi-finished products 10 to be pressed, The surface of the squeezed product 11 is reflected on the squeezed product 11 as it is and the surface of the transverse member 22 and the connecting member 23 are reflected as shown in Fig. The raw material pellets 5 become completely integrated with the intermediate sheet 3 and thus can be easily cut in the subsequent cutting step. In the drying step, the raw material pellets 5 are peeled off And the popping of the intermediate sheet 3 can be effectively performed in the frying process.

11, the above-described open field 20 is not limited to the open field shown in FIG. 11, and the open field 20 shown in FIG. 11 A plurality of transverse members 22 arranged in a side by side and a plurality of transverse members 22 connecting the transverse members 22 so as to be arranged side by side, (23).

In the chip forming step S40, as shown in Fig. 7, the squeezed product 11 that has been pressed in the upper squeezing step S30 is cut into a plurality of pieces to form the chip 12. [ At this time, the shape to be cut can be various forms. As an example of such a shape, a rectangular shape having a width of 2 cm and a length of 7 cm as shown in Fig. 7 can be used.

In the chip forming step S40, unlike the conventional semi-finished product of Kimbu-angles, since the cell-sized crimped crimped product 11 can maintain a flat state without being twisted while passing through the crimping step S30, The intermediate sheet 3 placed between the roughened raw materials 5 can be cut continuously so that a uniform shape can be obtained by using the chips 12 as a plurality of pieces in the cutting operation, The intermediate sheet 3 and the glue paste 7 placed between the raw pellets 5 when frying in the frying step S60 as a subsequent process are relatively large in proportion to the amount of the glue paste 7 exposed to the outside, So that the flat and uniform shape can be maintained as it is even after the frying step, so that the occurrence of the shape deformation can be suppressed to the utmost, and finally, The gimbugak is so soft and crispy crunchy be to have the texture.

Meanwhile, in the chip forming step S40, the semi-finished product 10 obtained in the previous step S20 is uniformly pressed while being subjected to the pressing step S40. Therefore, Unlike the case where Kimbuga is manufactured by cutting after drying in order to prevent the cutting operation from becoming difficult due to sticking to the cutting edge, in the present invention, the pressed products 11 obtained in the pressing step (S40) Shaped and pressed, the press-formed products 11 are formed of a chip 12, which is a plurality of pieces having a continuously uniform and flat shape using a machine such as a cutter, It is dried in the process of drying.

In the drying step S50, chips 12 cut into a plurality of pieces in the chip forming step S40 are dried before being put into the frying step S60. In this case, it is preferable that the chip 12 is almost completely dried with less than 5% moisture content. For this purpose, the chip 12 may be dried with hot air (W) at 60 ° C in a state of being put on a grill (G) have. If drying is less, popping is not performed well when the chip 12 is flipped, and thus the crisp texture of the Kimbuchi angle 1 is remarkably deteriorated. On the contrary, if the chip 12 is dried at a high temperature of, for example, about 90 ° C, the glutinous rice does not cause popping in the frying step S60 due to pyrolysis, or weakly, so that the crispy texture of the Kimbuchi decreases significantly.

Meanwhile, in the drying step (S50), the semi-finished product (10) obtained in the previous step (S20) is pressed uniformly through the pressing step (S40) The plurality of chips 12 obtained in the chip forming step S40, which is the previous process, even if the drying step S50 is performed in the present invention, the dried chip 12 in a uniform and flat state without fear of shape deformation, Can be obtained.

In the frying step S60, as shown in FIG. 9, the chip 12 having a flat shape, which has been dried in the stomach drying step S50, is inserted into the frying container V and fried to form a gingival angle 1. At this time, since the fried Kimbu-angles have a flat shape and the chips 12, which are a large number of pieces, are formed, the ratio of the exposed portions of the intermediate sheet 3 and the glue paste 7 interposed between the raw- The intermediate sheet 3 and the glue rice paste 7 placed between the raw material fudges 5 are evenly fried even when fried in the frying step S60, It is possible to prevent deformation and uniformly popping action, so that the Kimbu angle finally completed according to the present invention can maintain a flat state and have crisp texture.

At this time, if the intermediate sheet 3 and the glue paste 7 placed between the raw pellets 5 are not uniformly popping over all the portions, a hard portion remains in a part of the completed pelleting angle, It is most important that the popping action occurs uniformly over all the portions of the intermediate sheet 3 and the glue rice paste 7. For this purpose, in the present invention, a plurality of chips The intermediate sheet 3 and the glue paste 7 are not surrounded by the raw material puddles 5 and are exposed to the outside at a relatively large ratio and the chip 12 is fried So that the intermediate sheet 3 and the glue paste 7 can be uniformly popped over the entire area, so that the shape deformation can be prevented as much as possible. Therefore, Yet it can stop crisp can be so crispy and have a soft texture.

In the frying step (S60), the temperature is optimal at 210 ± 5 ° C, preferably in the range of 190 to 230 ° C, and the frying time is preferably 3 to 5 seconds. If the frying temperature is lower than 190 캜, the chips 12 are fried but the crisp texture is significantly lowered. If the frying temperature is higher than 230 캜, the chips 12 are overly fried.

Meanwhile, the present invention may further include a seasoning step (S70) or a packaging step (S80) after the frying step.

10, in the seasoning step S70, various kinds of the spices S mentioned above are laminated on the surface of the raw pudding 5 of the fried pudding 1 in the frying step S60 To form a seasoning layer (9).

In the wrapping step S80, the finished Kimbukgak 1 is wrapped singly or collectively after completion of the frying step S60 or the seasoning step S70 so as to be able to be shipped.

The manufacturing method of Kimbuga according to the present invention manufactured by the above method can prevent the shape deformation of the Kimbugi finally manufactured even if the glue paste and the frying process, which were the main factors of shape deformation, It is possible to manufacture a flat surface as shown in Fig. 1, and it is also possible to manufacture a machine such as a cutter without cutting the intermediate angle of the semi-finished product with the intermediary sheet and the raw material pellet by scissors or other hand tools It is possible to produce a large number of Kimbu angles having a flat and constant shape since the chips can be formed by using a plurality of pieces and the chips can be fried in the frying step.

In addition, the present invention does not replace the glutinous rice paste for obtaining crisp texture in the conventional Kimjunggak with the seasoning solution of other materials, and even if the glutinous rice paste used in the past is used as it is, the shape of the glutinous rice is not deformed, There is an advantage that the texture can be obtained as it is.

1: Kim Boo-kak 3: Intermediate sheet
5: raw material Kim 7: glutinous rice paste
9: Seasoning layer 10: semi-finished product
20: Opening 21: Support member
22: transverse member 23: connecting member

Claims (2)

5 to 95 parts by weight of the rice flour are mixed with 100 parts by weight of the tapioca starch as a food material in which popping occurs at the time of frying and the raw material flax (5) which is one of Kimbab Kim, Faragi Kim, A preparing step S10 of providing an intermediate sheet 3 to be manufactured and a glue rice paste 7 and applying a glue paste 7 to both upper and lower surfaces of the intermediate sheet 3;
(S20) of attaching the raw material pellets 5 to both the upper and lower surfaces of the intermediate sheet 3 to which the glue rice paste 7 has been applied in the preparing step S10 to form the semi-finished product 10;
The semi-finished product 10 obtained in the above-mentioned step S20 is pressed to bond the glue paste 7 interposed between the raw pudding 5 and the intermediate sheet 3 between the raw pudding 5 and the intermediate sheet 3 A pressing step (S30) for even distribution;
A chip forming step (S40) of forming a chip (12) by cutting the pressed product (11) obtained in the pressing step (S30) into a plurality of pieces;
A drying step (S50) of drying the chip (12) obtained in the chip forming step (S40); And
And a frying step S60 in which the chips 12 dried in the drying step S50 are fried so that the glue rice paste 7 interposed between the raw material fines 5 and the intermediate sheet 3 cause popping action. ≪ / RTI > The method according to claim 1,
The squeezing step S30 is a step in which the semi-finished product 10 obtained in the step S20 is inserted between the shroud 20 and the shroud 20 and the semi-finished product 10 placed between the shroud 20 and the shroud 20, (10) is squeezed together with the open shoe (20)
The open shoe (20)
A pair of support members (21) formed so as to be spaced apart from each other;
A plurality of transverse members (22) arranged between the pair of support members (21) in parallel with the support member (21); And
And a plurality of connecting members (23) connecting the pair of support members (21) and the plurality of transverse members (22) so as to be arranged side by side.

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