KR20180051974A - Manufacturing method for abalone chip and abalone chip by the same - Google Patents
Manufacturing method for abalone chip and abalone chip by the same Download PDFInfo
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- KR20180051974A KR20180051974A KR1020160148970A KR20160148970A KR20180051974A KR 20180051974 A KR20180051974 A KR 20180051974A KR 1020160148970 A KR1020160148970 A KR 1020160148970A KR 20160148970 A KR20160148970 A KR 20160148970A KR 20180051974 A KR20180051974 A KR 20180051974A
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- abalone
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/001—Mixing, kneading processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 전복 특유의 비린맛과 향이 제어된 상태에서 전복의 맛과 영양이 과자(칩)로 섭취되도록 할 수 있어 기호성을 향상시킬 수 있는 전복칩 제조방법 및 이에 의해 제조되는 전복칩에 관한 것이다.The present invention relates to an abalone chip manufacturing method capable of enhancing palatability by allowing the taste and nutrition of abalone to be consumed as confection .
근래 들어 식생활이 날로 서구화 되어감에 따라 과자의 수요량이 증가하고 있으며, 바쁜 현대인들은 쌀밥 대신 휴대와 식이가 간편한 식사대용의 과자도 많이 이용하고 있다. Recently, the demand for sweets has been increasing as the dietary life has become more westernized. Busy modern people use sweets that are easy to carry and eat instead of rice.
하지만, 과자의 경우 일반적으로 맛에만 초점을 두어 다른 부가적인 영양소의 섭취는 충분히 이루어지지 않는 실정이며, 이에 밀가루의 과잉 섭취로 인하여 자칫 건강을 악화시키는 원인이 될 수도 있다.However, in the case of confectionery, only the taste is generally focused on the other nutrient intake is not enough, and the excessive consumption of flour may cause the deterioration of health.
과자의 주재료인 밀가루에 함유된 탄수화물은 단순 탄수화물로서 쌀에 함유된 복합탄수화물에 비해 체내이용률이 낮을 뿐 아니라, 체내에서 대부분 지방으로 전환되기 때문에 밀가루로 만들어진 과자를 장기간 과잉섭취하게 되면 비만 및 각종 성인병의 요인이 된다.Carbohydrates contained in wheat flour, which is the main ingredient of confectionery, are simple carbohydrates, which have a lower rate of utilization than the complex carbohydrates contained in rice, and are converted into fat in the body. Therefore, if the cooked wheat flour is overdosed for a long period of time, .
이러한 문제점 때문에 최근 과자 부분의 기능성 부분에 대한 연구개발의 중요도가 높아지고 있으며, 이에 대한 소비자의 건강과자 제품 개발에 대한 요구 또한 높아지고 있다. Due to these problems, the research and development of the functional part of confectionery parts has recently become more important, and the demand for the development of consumer confectionery products is also increasing.
그 예로 대한민국 특허등록 제1438406호에서는 1) 사과, 배, 토마토, 키위, 귤 및 바나나로 구성된 과일 군에서 선택된 과일을 얇게 썰어서 습윤 상태의 슬라이스(slice)를 제조하는 단계; 2) 상기 습윤 상태의 과일 슬라이스에 도라지, 더덕 및 마로 이루어진 구근류 군중에서 선택된 1종 이상의 편으로 썰어진 구근류와 함께 메밀 및 미강 가루를 함께 부착시키는 단계; 및 3) 상기 부착된 과일 슬라이스, 구근류, 메밀 및 미강을 건조시키는 단계;를 포함하는 과일 말랭이를 주재로 하는 건조 스낵 기능성 과자의 제조방법을 제시하고 있다. For example, Korean Patent Registration No. 1438406 discloses a method for producing a fruit slice comprising the steps of: (1) slicing a fruit selected from fruit group consisting of apple, pear, tomato, kiwi, mandarin and banana to prepare a wet slice; 2) attaching buckwheat and rice bran flour together with at least one sliced leguminous flow selected from the group consisting of bellflower, dodeca and hippopotamus to the wet sliced fruit; And 3) drying the attached fruit slices, bulbs, buckwheat and rice bran. The present invention also provides a method for producing a functional snack having a dry snack based on fruit malt.
그러나 아직까지 전복을 이용한 과자와 관련된 기술은 시도된 바가 없다.However, the technology related to cookies using abalone has not yet been attempted.
이에 본 발명은 상술한 바와 같은 종래기술의 문제점을 해결하기 위해 안출된 것으로 전복이 과자의 재료로 사용됨에도 전복특유의 맛과 향이 제어되도록 하여 식감을 향상시킨 전복칩 제조방법 및 이에 의해 제조되는 전복칩을 제공함에 그 목적이 있다.Accordingly, it is an object of the present invention to provide an overturned chip manufacturing method which improves the texture by controlling the flavor and aroma unique to the overturning, even though the overturning is used as the material of the confectionery, The purpose of the chip is to provide.
상기 과제를 해결하기 위한 본 발명의 전복칩 제조방법은, 전복을 세척하는 단계(S10); 세척된 전복을 찌는 단계(S20); 쪄진 전복에서 패각, 내장, 이빨을 분리하는 단계(S30); 분리된 전복살을 파쇄하는 단계(S40): 파쇄된 전복살에 전분을 혼합하여 반죽을 하는 단계(S50); 반죽을 분할하여 팬닝하는 단계(S60); 팬닝된 반죽을 오븐에 구워주는 단계(S70);을 포함하는 것을 특징으로 한다. According to another aspect of the present invention, there is provided a method for manufacturing an overturned chip, comprising the steps of: (S10) washing an abalone; Step (S20) of washing the washed abalone; Separating the shell, embryo, and teeth from the steamed abalone (S30); (S40): step (S50) of mixing and kneading the starch with crushed rolled over flesh; Dividing the dough and panning (S60); And baking the panned dough in an oven (S70).
하나의 예로 상기 S20단계에는, 세척된 전복, 레몬즙, 건조된 레몬피를 혼합하여 찜통에서 찌는 것을 포함하는 것을 특징으로 한다. As one example, the step S20 includes mixing the washed abalone, the lemon juice, and the dried lemon juice, and stirring the mixture in a steamer.
하나의 예로 상기 S20단계에는, 비트분말을 더 혼합하여 찜통에서 찌는 것을 포함하는 것을 특징으로 한다. As one example, in the step S20, the bit powder is further mixed and steamed in a steamer.
하나의 예로 상기 S50단계에는, 파쇄된 전복살, 전분, 쌀가루, 소금, 설탕, 허브를 혼합하여 반죽하는 것을 특징으로 한다. As one example, the step S50 is characterized by mixing and kneading the shredded upturned flesh, starch, rice flour, salt, sugar, and herbs.
여기에 더하여 비파효소를 더 혼합하여 반죽하는 것을 특징으로 한다. In addition, it is further characterized in that it is further kneaded by mixing the enzyme.
여기에 더하여 해초분말을 더 혼합하여 반죽하는 것을 특징으로 한다. In addition, the seaweed powder is further mixed and kneaded.
한편 본 발명은 상기 제조방법에 의해 제조되는 것을 특징으로 하는 전복칩에 대해서도 제시하고 있다. On the other hand, the present invention also discloses an overturned chip which is manufactured by the above manufacturing method.
이상에서 설명한 바와 같이 본 발명의 전복칩 제조방법 및 이에 의해 제조되는 전복칩은 전복이 과자(칩)의 재료로 사용되면서도 전복특유의 이취(異臭)를 제어하여 전복의 영양분과 맛이 식감되도록 하면서 기호성을 향상시킬 수 있는 효과가 있다.As described above, the overturned chip manufacturing method of the present invention and the overturned chip manufactured by the method of the present invention can be used as a material of chips, while controlling the offensive odor that is unique to the overturns, The palatability can be improved.
또한, 본 발명은 재고로 남은 전복을 재활용할 수 있으므로 경제적인 효과가 있다. In addition, the present invention is economical because it is possible to recycle the rolled over remaining in inventory.
또한, 설탕, 전분의 사용량을 줄이면서도 과자(칩)의 단맛이 단백하게 식감되도록 하는 효과가 있다.In addition, there is an effect that the sweetness of the sweets (chips) can be proteinized and textured while reducing the amount of sugar and starch used.
도 1은 본 발명의 전복칩 제조방법을 나타내는 블록도.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a block diagram showing a method for manufacturing a rolled chip according to the present invention;
이하, 본 발명의 구성 및 작용을 첨부된 도면에 의거하여 좀 더 구체적으로 설명한다. 본 발명을 설명함에 있어서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.Hereinafter, the structure and operation of the present invention will be described in more detail with reference to the accompanying drawings. In describing the present invention, terms and words used in the present specification and claims are to be construed in accordance with the principles of the present invention, on the basis that the inventor can properly define the concept of a term in order to best explain his invention It should be construed as meaning and concept consistent with the technical idea of.
본 발명의 전복칩 제조방법은 도 1에서 보는 바와 같이, 전복을 세척하는 단계(S10); 세척된 전복을 찌는 단계(S20); 쪄진 전복에서 패각, 내장, 이빨을 분리하는 단계(S30); 분리된 전복살을 파쇄하는 단계(S40): 파쇄된 전복살에 전분을 혼합하여 반죽을 하는 단계(S50); 반죽을 분할하여 팬닝하는 단계(S60); 팬닝된 반죽을 오븐에 구워주는 단계(S70);을 포함하는 것을 특징으로 한다. As shown in FIG. 1, the method for fabricating a rolled chip of the present invention includes a step (S10) of washing an abalone; Step (S20) of washing the washed abalone; Separating the shell, embryo, and teeth from the steamed abalone (S30); (S40): step (S50) of mixing and kneading the starch with crushed rolled over flesh; Dividing the dough and panning (S60); And baking the panned dough in an oven (S70).
즉 본 발명은 과자(칩)의 재료로 전복을 사용하여도 전복특유의 이취감을 제어함으로써 식감을 향상시킬 수 있으며 약리적인 효능과 자연적인 단맛을 가미하여 기호성을 향상시킬 수 있는 전복칩의 제조방법에 관한 것이다.That is, the present invention provides a method for manufacturing an abalone chip capable of improving the texture by controlling the off-flavor unique to the abalone even when the abalone is used as a material of the chip (chip) and improving the palatability by adding pharmacological effects and natural sweet taste .
본 발명은 우선 전복을 세척하는 단계(S10)를 갖는다. 본 단계에서는 미지근한(30 내지 50℃) 소금물을 사용하여 세척하도록 하는 것이 타당하다. 세척단계에서 소금물이 사용되도록 하여 살균이 이루어지도록 하는 것이다. The present invention first has a step (S10) of washing overturns. In this step, it is proper to wash with lukewarm (30 to 50 ° C) brine. So that the brine is used in the washing step so that sterilization is performed.
그 다음으로 세척된 전복을 찌는 단계(S20)를 갖는다. 세척된 전복을 통으로 찜통에 넣고 찌는 단계를 갖는 것이다. Followed by step S20 of steaming the washed overturned. The washed abalone is put into a steamer with a barrel, and has a step of steaming.
또한, 본 단계(S20)에서는, 세척된 전복에 더하여 레몬즙과 건조된 레몬피를 혼합하여 찜통에서 찌는 것이 바람직하다. In addition, in this step S20, it is preferable to mix the lemon juice and dried lemon juice in addition to the washed overturned and steam it in a steamer.
레몬즙이 더 혼합되도록 하여 전복 특유의 비린 맛과 향을 잡아주도록 하기 위한 것이다. 또한 상기에서 언급한 바와 같이 본 발명은 전복을 가공하는 방법에 관한 것으로 재고로 남아 다소 싱싱함이 저하된 전복이 사용될 수 있는 바, 이러한 전복의 경우 특히 비린 맛과 향을 잡아주는 것이 관건이다. Lemon juice to mix more to give off a unique flavor and fragrance is to keep the flavor. Also, as mentioned above, the present invention relates to a method of processing an abalone, and it is possible to use an abalone in which the quality of the abalone has been lowered to some extent as a stock.
레몬즙의 경우는 찜통에서 쪄지는 과정에 전복에 레몬즙이 배이도록 하여 전복의 비린 맛과 향을 잡아주도록 하는 것인데, 레몬즙만으로는 전복의 비린향이 완전히 제어되기 어려워 본 실시 예에서는 레몬즙에 더하여 건조된 레몬피가 혼합되도록 하는 것이다. In the case of the lemon juice, the lemon juice is fed to the abalone in the process of being steamed in the steamer, so that the abalone flavor and fragrance of the abalone are caught. In this embodiment, So that the dried lemon juice is mixed.
건조된 레몬피에 의해 레몬향이 전복에 배이도록 하는 것은 물론 건조된 레몬피의 경우 다공성의 재질을 가지므로 레몬피 자체에서 전복향을 흡수하도록 하여 전복의 비린향을 완전히 잡아주도록 하는 것이다. Dried lemon blooms make it possible for the lemon fragrance to grow on the abalone, as well as for the dried lemon bloom, to have a porous material so that it absorbs the incense from the lemon bloom itself so that the abalone of the abalone is completely caught.
이에 더하여 본 발명에서는 상기 S20단계에 상기에서 언급한 레몬즙 및 건조된 레몬피에 더하여 비트분말이 더 혼합된 상태에서 찜통에서 쪄지는 예를 제시하고 있다. In addition, the present invention proposes an example in which the bitterness powder is further mixed with the lemon juice and the dried lemon juice in the step S20 in the steamer.
비트는 특유의 진한 핑크색감을 가지고 있으며 철분을 다량 함유하고 있어 빈혈예방에 좋으며 칼로리가 낮아 여성들에게 좋은 식재료로 알려져 있다. Beet has a distinctive deep pink sensation. It contains a lot of iron and it is good for preventing anemia. It is known as a good food for women because of low calorie.
본 실시 예에서 비트분말이 첨가되도록 하는 이유는 상기에서 언급한 약리적 효능이 배이도록 하는 것에 더하여 비트의 단맛이 찌는 과정에서 전복에 배이도록 하여 후 단계에서 인위적인 설탕의 사용량을 줄이고자 하는 것이며 비트분말이 첨가되어 쪄지는 과정에서 전복살의 연화를 유도하기 위한 것이다. 즉 전복살은 다소 꼬들꼬들한 식감이 느껴지는 바, 비트분말이 첨가되어 이를 연화시킴으로써 어린이 등에 기호성을 확대시킬 수 있게 되는 것이다. The reason why the bit powder is added in the present embodiment is that in addition to the above-mentioned pharmacological effect, the amount of the artificial sugar is reduced in the later step by allowing the bit powder to overturn in the course of the sweetness of the bitterness, Is added to induce softening of the abalone in the process of being steamed. In other words, the texture of the abalone is somewhat twisted, and the bitterness of the bitterness is added to soften it so that the palatability to the children can be enlarged.
그 다음으로 쪄진 전복에서 패각, 내장, 이빨을 분리하는 단계(S30)를 갖는다. 여기서 분리된 패각은 상기 S50단계에서 파쇄된 전복살과 혼합하여 재료로 재활용될 수 있다. 이를 위해서는 분리된 패각은 석결명의 형태로 제조되어야 한다. Next, the step S30 of separating the shell, the viscera, and the teeth from the overturned abalone is carried out. Here, the separated shell may be recycled as a material by mixing with the abalone cut in step S50. For this purpose, the separated shell should be made in the form of a finely divided product.
상기 석결명은 전복의 껍질을 고온으로 구워 분쇄를 한 후 사용하는 한약재로서 그 효과는 안구의 군살이 자라서 시야가 가려지고 통증이 있는 것을 치료하며, 시신경 변성으로 시야가 좁아지고 시력을 잃게 되는 증상을 치료할 뿐만 아니라 장기간 복용하면 精(정)을 북돋우고 몸이 가벼워진다고 알려져 있다.The above-mentioned finely crushed herb is a herb medicine which is used after baking the crust of the abalone at high temperature and grinding, and its effect is to treat the symptom that the sight of the eye is obscured and the pain is caused by the enlargement of the eyeball, and the symptom that the visual field is narrowed due to the optic nerve degeneration It is said that it not only cures, but it also improves your body when you take it for a long time.
일 예로, 상기 석결명의 경우 일화자본초(日華字本草)에 따르면 눈을 밝게 하고 시야가 가려지는 질환을 치료하는 것으로 기록되어 있는 등 눈을 건강하게 하는 약리적인 효능이 있다. For example, in the case of the above-mentioned minced seeds, according to the Nikkei Hokusaku, there is a pharmacological effect that makes the eyes healthy, such as that the eyes are brightened and the vision is blocked.
통상적으로 전복의 껍질에는 상술한 바와 같이 많은 유효 성분이 들어 있지만 취식하기 불편함 때문에 가루에 물을 희석시켜 먹거나 환 형태로 가공하여 섭취를 하고 있는데, 본 발명의 경우 과자(칩)의 제조 특성상 반죽에 가루 형태의 석결명을 넣어 이취, 이물감 없이 석결명이 가지고 있는 영양적인 부분을 섭취할 수 있도록 할 수 있다. 또한 패각이 갖는 영양 성분 즉, 탄산칼슘, 철, 마그네슘, 규산염, 인산염, 요오드 성분을 포함하여 현대인들이 부족한 영양소 부분을 섭취할 수 있으며 S50단계에서 들어가는 소금을 대체하거나 소금사용량을 제어함으로써 나트륨의 사용을 줄이면서 식감을 향상시킬 수 있게 되는 것이다. In general, the shell of abalone contains many active ingredients as mentioned above, but it is inconvenient to eat. Therefore, water is diluted in water or processed into a ring form to be consumed. In the case of the present invention, It is possible to make it possible to ingest the nutritious portion of the minced minerals without foreign objects. It is also possible to consume nutrients that are lacking in modern people, including calcium carbonate, iron, magnesium, silicate, phosphate, and iodine, which are nutrients possessed by the shell. Using sodium in the S50 step, So that the texture can be improved.
그 다음으로 분리된 전복살을 파쇄하는 단계(S40)를 갖는다. 전복살을 파쇄하여 고속분쇄기에 분쇄를 함으로써 전복살을 연육상태로 제조하는 것이다. 이는 상기에서 언급한 바와 같이 쪄지는 과정에서 비트분말의 작용으로 통전복살 자체가 1차적으로 연화가 되는 것이며, 연화된 통전복살을 물리적인 파쇄 및 분쇄에 의하여 2차적으로 연화가 이루어지도록 하여 식감을 향상시키도록 하는 것이다.And then breaking the separated overturned flesh (S40). The abalone flesh is crushed and pulverized in a high-speed crusher to produce the abalone flesh. As mentioned above, in the course of the steaming process, the biting powder is primarily softened by the action of the bitumen, and the softened noodles are softened by physical crushing and pulverizing To improve the texture.
그 다음으로 파쇄된 전복살에 전분을 혼합하여 반죽을 하는 단계(S50)를 갖는다. 본 단계(S50)에서는 파쇄된 전복살, 전분, 쌀가루, 소금, 설탕, 허브를 혼합하여 반죽하는 것이 타당하다. (Step S50) in which the starch is mixed and kneaded in the overturned flesh. In this step (S50), it is proper to mix and knead the crushed abalone, starch, rice flour, salt, sugar, and herb.
또한 본 단계(S50)에서는 상기 설탕의 사용량을 저감시키면서도 약리적인 효능과 단맛을 가미시킬 수 있는 비파효소가 혼합되도록 하는 예를 제시한다. In this step S50, an example is shown in which the amount of sugar used is reduced, and non-radioactive enzymes capable of adding a pharmacological effect and a sweet taste are mixed.
상기 비파 효소는 비파나무 열매로부터 제조되는 효소로 당분, 능금산, 펩신이 들어 있으며 비타민 A, 비타민 B, 비타민 C도 많이 들어 있다. The non-pea enzyme is an enzyme produced from the niacin fruit. It contains sugar, malic acid, and pepsin. It also contains a lot of vitamin A, vitamin B and vitamin C.
뿐만 아니라 상기 비파 효소는 맛이 달고, 비, 폐, 간에 작용하여 폐를 윤택하게 하고 갈증을 멎게 하며 기를 내리는 효능이 있어 폐위, 해수 토혈, 소갈증, 가래를 토하는데, 소아 경풍, 구토 등을 치료하는 한약재로도 사용되고 있다.In addition, the above-mentioned non-lipoprotein is flavored and acts on rain, lung, and liver to enrich the lungs, stop the thirst, and reduce the period, so that it can purify the pneumonia, seaweed blood, sore throat and sputum. It is also used as an herbal medicine.
이처럼 본 발명의 전복칩은 비파열매가 가지고 있는 약리적인 효능과 단맛을 가미하여 상대적으로 설탕의 사용량을 줄여 인위적인 단맛보다 과실에서 나오는 은은한 단맛과 향을 이끌어 칩의 촉촉함과 해산물 특유의 이취를 잡을 수 있는 재료로 작용하게 되는 특징이 있는 것이다.As described above, the abalone chip of the present invention has a pharmacological effect and a sweet taste of the loquat fruit, thereby reducing the amount of sugar used. Thus, the sweetness and fragrance derived from the fruit are more attractive than the artificial sweetness, It is a feature that acts as a material.
또한 본 단계(S50)에서는 점성제로 전분의 과다사용에 따라 다소 단백한 맛이 저하되는 문제를 해결하기 위해 해초분말을 더 혼합되도록 하는 예를 제시한다. 반죽제조과정에서 해초분말이 첨가되어 해초분말의 맛과 향이 배이도록 하는 것은 물론 해초분말의 반죽과정에서 발생되는 점액에 의해 타 조성들간의 점성을 향상시키도록 하는 것으로 본 단계(S50)에서는 인위적인 전분의 사용량을 줄이면서도 해초분말이 첨가되도록 하여 반죽에 충분한 점성이 발현되도록 하는 것이다. Also, in this step (S50), an example in which the seaweed powder is further mixed is proposed to solve the problem that the protein taste is lowered due to the excessive use of the starch starch. The seaweed powder is added in the dough manufacturing process so that the taste and flavor of the seaweed powder is doubled as well as the viscosity of the other ingredients is improved by the mucilage generated in the kneading process of the seaweed powder. In this step (S50) The seaweed powder is added so that sufficient viscosity is expressed in the dough.
그 다음으로 반죽을 분할하여 팬닝하는 단계(S60)를 갖는다. 상기 S50단계에서 제조된 반죽을 일정크기로 분할한 후에 분할된 반죽을 오븐판에 각각 안치하여 팬닝(panning)하도록 하는 것이다. Then, the dough is divided and panned (S60). After dividing the dough produced in step S50 into a predetermined size, the divided dough is placed on an oven plate and panned.
그 다음으로 팬닝된 반죽을 오븐에 구워주는 단계(S70)를 갖는다. 본 단계(S70)에서는 바람직하게 오븐에서 170℃정도의 고온으로 15 내지 25분 정도 구워주는 것이 바람직하다. And then baking the panned dough in an oven (S70). In this step S70, it is preferable to bake in the oven at a high temperature of about 170 DEG C for about 15 to 25 minutes.
마지막으로 상기 S70단계에서 구워진 전복칩을 식힘망 등에 넣어 식혀주게 되는 것이다.Finally, the overturned chips baked in the step S70 are put in a cooling power network or the like to cool them.
이상 설명한 내용을 통해 당업자라면 본 발명의 기술사상을 일탈하지 아니하는 범위에서 다양한 변경 및 수정 가능함을 알 수 있을 것이다. 따라서, 본 발명의 기술적 범위는 명세서의 상세한 설명에 기재된 내용으로 한정되는 것이 아니라 특허청구범위에 의해 정해져야만 할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the invention. Therefore, the technical scope of the present invention should not be limited to the contents described in the detailed description of the specification, but should be defined by the claims.
Claims (7)
세척된 전복을 찌는 단계(S20);
쪄진 전복에서 패각, 내장, 이빨을 분리하는 단계(S30);
분리된 전복살을 파쇄하는 단계(S40):
파쇄된 전복살에 전분을 혼합하여 반죽을 하는 단계(S50);
반죽을 분할하여 팬닝하는 단계(S60);
팬닝된 반죽을 오븐에 구워주는 단계(S70);
을 포함하는 것을 특징으로 하는 전복칩 제조방법.
Washing the abalone (S10);
Step (S20) of washing the washed abalone;
Separating the shell, embryo, and teeth from the steamed abalone (S30);
Breaking the separated overturned flesh (S40):
Mixing the starch in the crushed rolled over batter and kneading (S50);
Dividing the dough and panning (S60);
Baking the panned dough in an oven (S70);
Wherein the step of forming the overturned chip comprises the steps of:
상기 S20단계에는, 세척된 전복, 레몬즙, 건조된 레몬피를 혼합하여 찜통에서 찌는 것을 포함하는 것을 특징으로 하는 전복칩 제조방법.
The method according to claim 1,
The method of claim 20, wherein the washed abalone, the lemon juice, and the dried lemon juice are mixed and steamed in a steamer.
상기 S20단계에는, 비트분말을 더 혼합하여 찜통에서 찌는 것을 포함하는 것을 특징으로 하는 전복칩 제조방법.
3. The method of claim 2,
Wherein the step S20 further comprises mixing the bit powder and steaming it in a steamer.
상기 S50단계에는, 파쇄된 전복살, 쌀가루, 전분, 소금, 설탕, 허브를 혼합하여 반죽하는 것을 특징으로 하는 전복칩 제조방법.
The method according to claim 1,
The method for manufacturing an abalone chip according to claim 1, wherein in step S50, the shredded battered rice, rice flour, starch, salt, sugar, and herb are mixed and kneaded.
비파효소를 더 혼합하여 반죽하는 것을 특징으로 하는 전복칩 제조방법.
5. The method of claim 4,
And further kneading the mixture with a non-pea enzyme.
해초분말을 더 혼합하여 반죽하는 것을 특징으로 하는 전복칩 제조방법.
5. The method of claim 4,
Wherein the seaweed powder is further mixed and kneaded.
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