KR20180001228U - Method for Manufacturing Corn Type Boogak and Cone Type Boogak Manufactured Thereby - Google Patents

Abstract

The present invention is characterized in that, in the aspect of the angle of incidence, the shape of the relief is a cone shape, and the relief material is obtained by drying, heating or drying a mixture of crushed or sliced meats, plants, seaweed or a mixture thereof and a liquid in which the grain powder is dispersed And provides a relief for inserting food containing rice and noodles into the inside of the incidence. The present invention provides an advantage that a food such as rice or noodles can be added to a cone-shaped relief such as a cone-type food such as a cone pizza or a cone salad of a foreign country, and to take advantage of Korea's unique food characteristics.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a corn type relief method and a corn type relief manufactured by the method,

The present invention relates to a cone type embankment manufacturing method and a cone type embankment manufactured by the method. More particularly, the embankment shape is a cone shape, and the embankment material is a mixture of meat and a liquid in which the grain powder is dispersed And a food containing rice or noodles is placed in the inside of the above-mentioned angle of incidence, and a method of manufacturing the same.

Recently, with the progress of various attempts to globalize Korean food, there has been a growing interest in being a well-being food and a health food. In order to preserve the taste and nutrition of vegetables and seaweeds, it is coated with glutinous rice paste, dried, and then fried. Most of the ingredients are made from fresh leaves. They are easy to carry and can be stored for a relatively long period. And there is an advantage that it can revive the original taste and nutrition by simple heating.

Recipes such as incense are an uncommon method in Korean cuisine, and they are traditional foods that have been mostly produced in the Korean court and in the family of Buddhist monks and Buddhist temples.

To date, studies on the traditional incidence have shown that the sensory and physicochemical characteristics of mulberry leaves (Lee, JM et al., Korean J. Dietary Culture, 17, 103-110 (2002) (Park, BH et al., J. Korean Soc. Food (2002), Food and Nutrition, 23, 986-993 (1994) Nutr., 30, 557-564 (2001)).

On the other hand, Kim, which is commonly enjoyed by Koreans as a side dish of rice, is called Haitai (laver) and grows like a moss on the sea reef. Kim is 14 to 25 cm long and 5 to 12 cm wide and its body is oval in the shape of a long oval or stripe, with wrinkles on the edges, reddish brown on the upper part and blueish green on the lower part.

In general, Kim is the most protein rich in seaweed and rich in vitamins. Kim's vitamin A content is much higher than potatoes and vitamin B12 content is higher than other foods. The vitamin B group, especially vitamin B12, is a brain nourishment substance and is hardly detectable in vegetables. It can meet the daily requirement with three pieces of dried kimchi. Also, the content of phospholipid and choline is much higher than that of seaweed. Compared to seaweed, Kim contains about three times more taurine.

In KR Patent Application No. 10-2007-0116394 (entitled " ramie radish leaf angle relief composition "), the percentage constituting the ramie radish leaf angle composition and the application and spraying rate are shown in the total weight (100%), comprising 80 to 12 wt% of ramie leaves or mulberry flowers and 12 to 87 wt% of glutinous rice pulp, 8 to 1 wt% of sesame mixture (50 wt% sesame seeds + black sesame seeds) The present invention is directed to a composition for a timothy grass leaf angle,

KR Patent Application No. 10-2010-012371 discloses a method for preparing a ginseng extract, which comprises the steps of washing the collected ginseng, pulverizing the washed ginseng, washing the pulverized ginseng and then dehydrating, A method of manufacturing a kimchi comprising the step of putting dehydrated gypsum into a storage tank and aging the mixture, wherein the fermentation process comprises mixing 3 to 5% by weight of tabasin based on water required for aging, aging at room temperature for 2-5 hours Is provided on the surface of the bean sprouts.

However, in the above-mentioned patent documents, only the method of manufacturing the embossing and steaming is disclosed, but no method for manufacturing various types of food using the embossing has been disclosed.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors of the present invention have developed a new type of traditional food that can feed cone-shaped cookies or breads such as cone-type foods such as con pizzas and cones of foreign countries, I tried my best to do that. As a result, it has been found that the above-mentioned object can be achieved when rice, noodles, etc. are raised on the above-mentioned incidence after producing a relief in a cone shape, thus completing the present invention.

It is therefore an object of the present invention to provide a cone type incline.

Another object of the present invention is to provide a method for manufacturing the cone type embossing angle and a forming mold for manufacturing the cone type embossing angle.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a relief.

The inventors of the present invention have developed a new type of traditional food that can feed cone-shaped cookies or breads such as cone-type foods such as con pizzas and cones of foreign countries, I tried my best to do that. As a result, it has been confirmed that the above object can be achieved when rice or noodles are raised on the above-mentioned incidence after being manufactured into a cone shape.

According to one aspect of the present invention, the present invention provides a method of making a cone type beverage comprising the steps of: (a) adding a sliced or ground plant, seaweed, meat or a mixture thereof to a liquid in which the grain powder is dispersed Immersing the raw material to produce a grain-coated raw material; (b) attaching the grain-coated raw material of step (a) to a cone-shaped frame; And (c) a drying and cone-shaped frame removal step.

As used herein, the term " incidence " may mean that the meat, plant or algae are immersed in a liquid in which the grain powder is dispersed and then dried.

As used herein, the term 'cone shape' or 'cone type' may mean a cylinder, a cone, a truncated cone, or a shape capable of storing a specific object which is hollowed in the interior.

The term " slice " as used herein may mean a sliced state.

As used herein, the term " Kim Won Chae " may refer to a seaweed harvested in the sea or an aquatic plant commonly used in the manufacture of kimchi.

As used herein, the term " single sheet roughening " may mean a state in which the dried roasted rice is dried on a frame having a predetermined shape.

As used herein, the term " roasted roasted rice " may refer to a food prepared by applying a liquid portion or a seasoning to the sheet roast and then applying heat thereto.

As used herein, the term " meat " may refer to the meat of a terrestrial animal or marine animal that can be eaten.

According to a preferred embodiment of the present invention, the plant of step (a) of the present invention is preferably a leaf, stem or root of an edible plant, and the seaweed may be seaweed, marigold or sea tangle, It may be a sesame leaf, a person, an avocado, a seaweed, a kelp, a laver, or an oak leaf, more preferably a sesame leaf, a pickle or a kim, and most preferably a kim.

According to a preferred embodiment of the present invention, the meat of step (a) of the present invention may preferably be a terrestrial animal or a marine animal, more preferably an edible terrestrial animal or a marine animal, Beef, pork, horse meat, mutton, chicken, duck meat, goose meat, turkey meat and oyster, octopus, tuna, hawk, shellfish, turban and abalone.

According to a preferred embodiment of the present invention, the liquid in which the grain powder of the present invention is dispersed may preferably contain seasonings and spices, and more preferably be selected from the group consisting of salt, soy sauce, pepper, red pepper powder, natural sweetener, Spices or synthetic spices, and most preferably may be salt, soy sauce, pepper, red pepper or MSG (e.g., Miwon).

According to a preferred embodiment of the present invention, the liquid in which the grain powder of the present invention is dispersed is heated for a predetermined time, and the liquid is water, and the grain powder is selected from the group consisting of wheat flour, rice flour, soy flour and mixtures thereof Lt; / RTI >

According to a preferred embodiment of the present invention, the cone-shaped frame of the present invention may have a through-hole for gas circulation formed on the outer peripheral surface of the frame.

According to a preferred embodiment of the present invention, the cone type embossing method of the present invention may further include a step of frying with oil or a step of using heated air after step (c).

According to another aspect of the present invention, in the aspect of the present invention, the relief shape is a cone shape, and the relief material is a slice or a crushed plant, a seaweed, a meat or a mixture thereof and a liquid The mixture is dried, heated or dried and heated, and provides a relief in which food containing rice or noodles is placed inside the above-mentioned incidence.

According to a preferred embodiment of the present invention, said incidence angle of the present invention may preferably be one containing a seasoning or a spice.

According to another aspect of the present invention, the present invention provides a relief produced by including the oiling step in the oiling step or baking in an oven or microwave oven.

According to another aspect of the present invention, there is provided a cone-shaped structure, wherein a through hole is formed in an outer circumferential surface of a cone-shaped structure, and a gas is discharged through the through hole to dry the incline.

The features and advantages of the present invention are summarized as follows:

(1) The present invention provides a cone type embankment manufacturing method comprising the steps of: (a) dipping a sliced or crushed plant, seaweed, meat or a mixture thereof in a liquid in which the grain powder is dispersed, Producing a raw material; (b) attaching the grain-coated raw material of step (a) to a cone-shaped frame; And (c) a drying and cone-shaped frame removal step.

(2) The present invention provides an advantage that a food such as rice or noodles can be added to a cone-shaped relief such as a cone-type food such as a foreign con pizza or a cone salad, do.

1 shows the cone type embossing angle of the present invention.
Fig. 2 shows a state where the rice is placed on the cone type incline of the present invention.
Fig. 3 shows a method of manufacturing a cone type embossing according to the present invention.
Fig. 4 shows a cone type embossing drying method according to the present invention.
Fig. 5 shows a cone type incline angle.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing example

Production Example 1: Preparation of glutinous rice paste

The glutinous rice flour used in the present invention was prepared by washing glutinous rice (Omega 3 rice, Gurye-gun) with water, soaking it in water for 30 hours, pulverizing it to a grain size of 80-200 mesh with a grain grinder. 500 g of kelp and 500 g of shiitake mushroom were added to 10 L of water, heated for one hour to prepare broth for glutinous rice paste production. The glutinous rice flour was mixed at a ratio of 2: 1 by weight in the broth and boiled to prepare a glutinous rice paste by stirring at a speed of 20-40 rpm.

Production Example 2: Preparation of fruit fermentation broth

Tomato, apple, pear, persimmon, mandarin orange, cucumber, radish, Chinese cabbage, sweet potato and potato. 5 kg of the above-mentioned fruits and vegetables were cut into 2-3 cm size and filled in a container capable of sealing 4/3, and then 5 kg of white sugar was mixed with the fruits and vegetables evenly. Thereafter, the container-filled white sugar was filled, pressed with clean water-washed stone, the container inlet portion was bundled with a cotton cloth, and sealed with a lid. The fermentation process is divided into the first stage fermentation and the second fermentation. The first fermentation is sunny, the wind is good, the fermentation progresses at room temperature (25 ~ 30) for 3 months, I made it well. The second aging was sunny, windy, and proceeded for 13 to 15 to 100 days, with one bottle per week reversing the aging process. When the fermentation is completed, it is possible to confirm whether the fermentation has been completed because no bubbles are formed in the container. If the fermentation period is included during the rainy season, the fermentation period may be delayed about 15 days than usual.

Preparation Example 3: Preparation of plant or seaweed cone type incision

Sesame leaves, ciliaceous ferns, crabgrass, and mushrooms were used for 10 seconds to 120 seconds in boiling water. The glutinous rice paste prepared by the method of Preparation Example 1, the fermentation broth prepared by the method of Preparation Example 2, and the soy sauce were mixed with each other in the composition shown in Table 1 below to prepare a mixture. The mixture was then mixed with the sesame leaf, The mixture was sufficiently applied and then appropriately attached to a cone-shaped frame (height: 12 cm, diameter: 8 cm). At this time, it is not preferable that the safflower, the caterpillars, the caterpillars, the crabgrass, and the steamer are pasted with the cone-shaped frame invisible, but the thickness of the sesame leaf is overlapped by two or more sheets. Then, the sesame leaves and roots attached to the cone-shaped frame were dried at 40 to 12 hours, and then the cone-shaped frame was removed to complete the cone type incidence. It is most preferable to bake in an oven or a microwave oven or to fry in oil (a frying frame is required), and then to put rice or the like on the above-mentioned burying angle.

Example One 2 3 4 5 Sesame 100 - - - - Chestnut - 100 - - - Crab - - 100 - - Fuss - - - 100 - Single sheet - - - - 100 Whether O O O O X Glutinous rice paste 30 30 30 30 10 Production Example 2 Fermentation broth 10 10 10 10 3 Soy sauce 10 10 10 10 4

Unit: parts by weight

Manufacturing Example 4: Manufacture of meat cone type incision

Sliced pork (scrambled eggs), sliced beef (costo shabu-shabu chuck eye roll), bacon (costco low-salt bacon), sliced chicken (direct tweed) and salami (costo salami) The glutinous rice paste prepared according to the method of Preparation Example 1, the fermentation broth prepared by the method of Preparation Example 2, and the soy sauce were mixed with each other in the composition shown in Table 2 below to prepare a mixture, and then the pork, beef, The mixture was thoroughly applied to salami and then appropriately attached to a conical mold (height: 12 cm, diameter: 8 cm). At this time, it is not preferable that the pork, beef, chicken, bacon, or salami are pasted with the cone-shaped frame invisible, but the thickness of the pork, beef, chicken, Thereafter, the beef and roasted meat attached to the cone-shaped frame was dried at 40 ° C for 12 hours, and then the cone-shaped frame was removed to complete the cone type incidence. It is most preferable to bake in an oven or a microwave oven or to fry in oil (a frying frame is required), and then to put rice or the like on the above-mentioned burying angle.

Example 6 7 8 9 10 Pork 100 - - - - beef - 100 - - - chicken - - 100 - - bacon - - - 100 - salami - - - - 100 Glutinous rice paste 30 30 30 30 10 Production Example 2 Fermentation broth 10 10 10 10 3 Soy sauce 10 10 10 10 4

Unit: parts by weight

Experimental Example: Sensory Evaluation

Experimental Method

In the evaluation of the tastes, the flavor and olfactory tastes produced by the methods of Examples 1 to 5 were examined, and 30 persons were selected and the subjects were selected. The tenderness produced by the methods of Examples 1 to 5 was the subject of the study, and the tenderness of each treatment method was evaluated and recorded in 10 steps from 1 to 10 after the tasting. At the time of sampling, 20 g of a landing angle prepared by the method of Examples 1 to 5 was provided. Palatability was tasted and recorded by two factors, flavor and olfactory.

Experiment result

Table 3 shows the preference symbols of the reliefs prepared by the methods of Examples 1 to 5 above. In summary, the flavor was evaluated in the order of Example 1, Example 3, Example 2, Example 4, and Example 5 in the order of the present invention, and Examples 1, 2, 3, Example 4 and Example 5 were evaluated. In both the flavor and olfactory palatability responses, the incidence corresponding to Example 1 showed the highest preference.

Example One 2 3 4 5 zest 8.52 7.02 7.73 6.98 5.12 smell 8.77 7.82 7.21 6.75 4.88

The preference symbols of the reliefs prepared by the methods of Examples 6 to 10 are shown in Table 4 below. In summary, the flavor was evaluated in the order of Example 9, Example 7, Example 6, Example 8, and Example 10 in the order of the present invention, and Examples 9, 10, Example 7 and Example 8 were evaluated in that order. In both the flavor and olfactory palatability responses, the incidence corresponding to Example 9 showed the highest preference.

Example 6 7 8 9 10 zest 8.12 8.52 7.73 8.81 7.45 smell 7.77 7.82 7.21 8.58 8.32

Cone type incline 10 rice 20
Cone shaped frame 30 through hole 31

Claims (1)

In terms of incidence,
Wherein the relief shape is a cone shape,
The above-mentioned starting material is a mixture of crushed or sliced meats, plants, seaweed or a mixture thereof and a liquid in which the grain powder is dispersed, which is dried, heated or dried and heated,
The food containing rice and noodles is put in the inside of the above-
relief.

Images