KR20220000121A - The Manufacturing Methode of Boogak using Chestnut - Google Patents

Abstract

The present invention relates to a method for manufacturing vegetable chips using chestnut skin, which enables consumers to intake various functional components contained in chestnut skin. According to the present invention, a method for manufacturing vegetable chips using chestnut skin comprises: a first step of washing a raw material for vegetable chips; a second step of trimming the washed raw material for vegetable chips; a third step of applying glutinous rice flour and chestnut skin powder to the trimmed raw material for vegetable chips; a fourth step of steaming the raw material for vegetable chips with the glutinous rice flour and chestnut skin powder applied thereto at 120 to 150℃ for seven minutes; a fifth step of drying in the steamed raw material at 50℃ for four hours to prepare a pre-fried material of vegetable chips; and a sixth step of frying the pre-fried material to complete vegetable chips. Otherwise, the method comprises: a first step of trimming a raw material; a second step of inserting glutinous rice flour, radish, onion, anchovy, salt, and shrimp in water to boil the mixture; a third step of adding chestnut skin powder to the boiled water to complete glutinous rice paste to which the chestnut skin powder is added; a fourth step of applying the glutinous rice paste to which the chestnut skin powder is added to the raw material of vegetable chips and drying the raw material at 55 to 60℃ for 5 to 6 hours to prepare a pre-fried material; and a fifth step of frying the pre-fried material to complete vegetable chips.

Description

The Manufacturing Methode of Boogak using Chestnut}

The present invention relates to a method for manufacturing yulpi using yulpi, and more specifically, by using useful ingredients contained in yulpi in chestnuts for engraving, various functional ingredients contained in yulpi can be ingested with the unique savory taste of yulpi. It relates to a method of manufacturing an engraving using yulpi.

In the case of yulpi, the inner skin of chestnut fruit, it was found that it has functions such as inhibition of tyrosinase (copper protein) activity, inhibition of auto-oxidation of aging, inhibition of melanin production, etc. Yulpi, which has been discarded afterward, is collected and used as a raw material for beauty packs and whitening cosmetics.

Yulpi has been identified as a substance that significantly reduces the occurrence of lung cancer, etc. due to its strong free radical scavenging action and polyphenol type tannin, which has recently been spotlighted as a physiologically active material, as well as carbohydrates, amino acids, and various minerals. Not only contains a large amount of catechin, but also, due to the active ingredients with various anti-cancer and antioxidant functions contained in Yulpi, it prevents oxidation of lipids, reduces damage to blood vessel walls, and facilitates blood circulation as well as fatigue recovery. As it is known to be good, various foods using it are being developed.

Yulpi has been used as a medicinal herb in Korean medicine for a long time. According to Donguibogam, yulpi is recorded to help improve digestion and prevent skin aging. It is known to have a powerful antioxidant action.

Moreover, Yulpi removes free radicals in the body to prevent aging, helps skin health, decomposes triglycerides and helps to excrete toxins out of the body, and has been known to have anticancer effects.

In addition, according to the data of the cosmetic material properties (Gyeongsang National University Food Science & Technology Department) of Yulpi extract with antioxidant activity, it is announced that it has the effect of slowing aging by cleaning the skin and moisturizing the skin as a major cosmetic action in addition to the effects listed above. did

In order to obtain such useful components of Yulpi, in general, the useful components of Yulpi are extracted and used through water or alcohol as a medium, or the active components are purified and concentrated by re-distillation after primary extraction and the Most of the products are used for processing by mixing with raw materials or other materials for food, and there has been no practical or mass-produced case of food processed only with pure yulhui material to date.

Therefore, except for chestnuts that have been shed, there are rare instances in which yulhu or outer husks are used independently as food raw materials, and their use is limited even for feed or fertilizer.

Republic of Korea Patent Publication No. 10-1671909

In order to solve the above-mentioned problems, the object of the present invention is to use the useful ingredients contained in the yulpi at night for the relief, so that you can consume the various functional ingredients contained in the yulpi along with the yulpi's unique savory taste. It is intended to provide a method for manufacturing the relief using

In order to achieve the above-mentioned object, the method for manufacturing an engraving using the yulpi of the present invention includes a first step of washing the raw material for the engraving, a second step of cleaning the washed raw material of the embossing, glutinous rice flour, and yulpi The third step of applying the powder, the fourth step of steaming the raw material for basmati with the glutinous rice flour and yulpi powder at 120-150° C. for 7 minutes, and drying the steamed state at 50° C. for 4 hours to prepare a fifth step Step, characterized in that it is configured to include a sixth step of frying the pre-embossing step to complete the embossing.

It is characterized in that it is prepared using 0.2500 parts by weight of the glutinous rice flour and 0.0278 parts by weight of the yulpi powder with respect to 1 part by weight of the raw material for the relief.

The first step of trimming the raw materials for embossing, the second step of boiling with glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water, adding yulpi powder to the boiled water, radish, onion, anchovy, salt, shrimp, and glutinous rice flour The third step of completing the glutinous rice paste to which the yulpi powder is added, the fourth step of applying the glutinous rice paste with the yulpi powder to the raw material of the basalt and drying it at 55-60 ° C. It is characterized in that it is configured to include a fifth step of frying the pre-embossing step to complete the embossing.

The third step of adding the yulpi powder is characterized in that it proceeds when the second step is made for about 90 minutes.

With respect to 1.000 parts by weight of the raw material, the glutinous rice flour 0.3269 to 3.6956 parts by weight, the radish 0.0289 to 0.2174 parts by weight, the onion 0.0086 to 0.0652 parts by weight, the anchovy 0.0144 to 0.1087 parts by weight, the salt 0.0058 to 0.0435 parts by weight, It is characterized in that 0.0058 ~ 0.0435 parts by weight of the shrimp, 1.5385 ~ 13.0435 parts by weight of the water, and 0.0363 ~ 0.4106 parts by weight of the yulpi powder.

In the method for manufacturing a relief using yulpi according to the present invention, there are the following effects. By using the useful ingredients contained in the yulpi at night, it has the advantage of being able to consume various functional ingredients contained in the yulpi along with the unique savory taste of the yulpi.

1 is a flowchart of a method for manufacturing a relief using yulpi according to the present invention.
Figure 2 is a flowchart showing another embodiment of the method for manufacturing a relief using yulpi according to the present invention.
3 is an image of gimbugak and lotus bugak using yulpi according to the present invention.

Hereinafter, a preferred embodiment of the method for manufacturing a relief using yulpi according to the present invention will be described in detail with reference to the accompanying drawings.

In the method for manufacturing an engraving using yulpi according to the present invention, the first step (S1) of washing the raw yulpi raw materials, the second step (S2) of trimming the washed bas-relief raw material, and glutinous rice flour and yulpi powder are added to the trimmed yulpi raw material The third step (S3) of burying, the fourth step (S4) of steaming the raw material for embossing with the glutinous rice flour and yulpi powder at 120-150° C. for 7 minutes, drying the steamed state at 50° C. for 4 hours to the pre-indentation step. It is characterized in that it is configured to include a fifth step (S5) of manufacturing and a sixth step (S6) of frying the pre-embossing step to complete the embossing.

First, in the first step (S1), it is preferable to wash the raw material for the relief. This is to remove dust and various foreign substances adhering to the raw material of the relief. Here, the raw material for the relief may be lotus root, but is not limited thereto.

Next, a second step (S2) of trimming the washed relief raw material is performed. This is to increase the efficiency in the following work.

Next, a third step (S3) of applying glutinous rice flour and yulpi powder to the trimmed embossed raw materials is performed. It is characterized in that 0.2500 parts by weight of the glutinous rice flour and 0.0278 parts by weight of the yulpi powder are coated with respect to 1 part by weight of the embossed raw material. This is because when the glutinous rice flour contains less than 0.2500 parts by weight for 1 part by weight of the raw material for embossing, the crispy texture may be deteriorated due to lack of stickiness. This can cause the dough to clump and thicken the batter. In addition, if less than 0.0278 parts by weight of the yulpi powder is contained with respect to 1 part by weight of the raw material for the yulpi, the efficacy and the unique savory taste of the yulpi powder may decrease, and the yulpi powder is 0.0278 parts by weight with respect to 1 part by weight of the raw material for the loincloth. If it is contained in excess, consumer preference may be lowered due to the astringent taste and rather dark color.

Next, the fourth step (S4) of steaming the glutinous rice flour and the yulpi powder-covered raw material for embossing at 120-150° C. for 7 minutes is performed. When the glutinous rice flour and the yulpi powder are steamed at a temperature lower than 120° C., the embossed raw material may not be sufficiently steamed and thus may have an undercooked taste, and the raw embossed raw material may have a crispy texture as it is undercooked. When the glutinous rice flour and the yulpi powder are embedded in the embossed raw material is steamed at a temperature exceeding 150 ℃, the raw embossed raw material is excessively steamed, so it can have a soft texture. In addition, when the glutinous rice flour and the yulpi powder are soaked in the embossed raw material at 120 ~ 150 ℃ for less than 7 minutes, the raw embossed raw material may not be sufficiently steamed, resulting in an undercooked taste, and the raw embossed raw material is undercooked and crispy. may have a taste. When the glutinous rice flour and the yulpi powder are embedded in the basalt raw material is steamed for more than 7 minutes at 120-150 ° C.

Next, the fifth step (S5) of drying in the steamed state at 50° C. for 4 hours to prepare it as a pre-population step is performed. When the drying proceeds at a temperature lower than 50° C., the drying may be excessively progressed and the completed relief may be hardened. When the drying proceeds in excess of 50° C., the drying may not be sufficiently performed and the crispy texture may be deteriorated. In addition, if the drying is performed for less than 4 hours, the drying may not be sufficiently performed, and the crispy texture may be deteriorated. If the drying is made for more than 4 hours, if it exceeds, the drying may proceed excessively, and the completed relief may be hardened.

Next, a sixth step (S6) of frying the pre-embossing step to complete the embossing is performed. The method in the frying step is not limited to any method, such as frying in 180 ℃ oil, rotating at 180 ℃ air fryer, microwave for 1 minute or more.

Next, another embodiment of the present invention will be described a method for manufacturing an embossed raw material using yulpi.

The first step (S7) of trimming the raw materials for the embossing, the second step (S8) of boiling with glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water, the boiled water, radish, onion, anchovy, salt, shrimp, glutinous rice The third step (S9) of adding yulpi powder to the powder to complete the glutinous rice paste to which yulpi powder is added. It is characterized in that it is configured to include a fourth step (S10) of making the bas-relief step by frying and a fifth step (S11) of frying the bas-relief step to complete the sub-gogakjeon step.

First, the first step (S7) of trimming the raw material for the relief is made. The cleaning includes washing or cutting, which is to remove dust and various foreign substances attached to the raw material for the relief, or to increase the efficiency in the next operation. Here, the raw material for the relief may be seaweed and kelp, but is not limited thereto.

Next, a second step (S8) of boiling glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water is performed. The second step is to prepare the glutinous rice paste by making the broth.

With respect to 1.000 parts by weight of the raw material, the glutinous rice flour 0.3269 to 3.6956 parts by weight, the radish 0.0289 to 0.2174 parts by weight, the onion 0.0086 to 0.0652 parts by weight, the anchovy 0.0144 to 0.1087 parts by weight, the salt 0.0058 to 0.0435 parts by weight, It is characterized in that 0.0058 to 0.0435 parts by weight of the shrimp and 1.5385 to 13.0435 parts by weight of the water are used.

When the raw material is laver, if the glutinous rice flour contains less than 3.6956 parts by weight based on 1.000 parts by weight of the laver, the crispy texture may be deteriorated due to insufficient stickiness, and the glutinous rice flour exceeds 3.6956 parts by weight with respect to 1.000 parts by weight of the laver. If it is added to the dough, the dough may become lumpy and the batter may thicken.

When the raw material is kelp, if the glutinous rice flour contains less than 0.3269 parts by weight based on 1.000 parts by weight of the kelp, the crispy texture may be deteriorated due to insufficient stickiness, and the glutinous rice flour exceeds 0.3269 parts by weight with respect to 1.000 parts by weight of the kelp. If it is added to the dough, the dough may become lumpy and the batter may thicken.

In addition, when the raw material for the relief is laver, if the water contains less than 13.0435 parts by weight with respect to 1.000 parts by weight of the seaweed, the finished glutinous rice paste may not be applied well to the raw material for the relief. If it is not spread evenly, the dough may become lumpy and the batter may become thick in parts. If the water is contained more than 13.0435 parts by weight with respect to 1.000 parts by weight of the seaweed, the finished glutinous rice paste may be thin and the crispy texture may be reduced and the batter may be thin.

In addition, when the raw kelp raw material is kelp, if the water contains less than 1.5385 parts by weight with respect to 1.000 parts by weight of the kelp, the finished glutinous rice paste may be re-woven and not easily applied to the basalt raw material, and the glutinous rice paste may be agglomerated and added to the raw kelp raw material If it is not spread evenly, the dough may become lumpy and the batter may become thick in parts. When the water contains more than 1.5385 parts by weight with respect to 1.000 parts by weight of the kelp, the finished glutinous rice paste may be thin and the crispy texture may be reduced and the batter may be thin.

Next, the third step (S9) of adding yulpi powder to the boiling glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water and boiling for 30 more minutes to complete the glutinous rice paste is performed. The yulpi powder is characterized by using 0.0363 to 0.4106 parts by weight based on 1.000 parts by weight of the raw material for the relief. In addition, the addition of the yulpi powder is characterized in that it proceeds when the second step (S8) is made for about 90 minutes.

First, when the raw material for the relief is laver, if the yulpi powder contains less than 0.4106 parts by weight with respect to 1.000 parts by weight of the laver, the efficacy and the savory taste peculiar to the yulpi powder may decrease, and the yulpi powder for 1 part by weight of the laver. When the powder is contained in excess of 0.4106 parts by weight, consumer preference may be lowered due to an astringent taste and a rather dark color.

Next, when the raw kelp raw material is kelp, if the yulpi powder contains less than 0.0363 parts by weight based on 1.000 parts by weight of the kelp, the efficacy and the savory taste of the yulpi powder may decrease, and for 1.000 parts by weight of the kelp When the yulpi powder is contained in excess of 0.0363 parts by weight, the consumer's preference may be lowered due to an astringent taste and a rather dark color.

In addition, when the second step (S8) is carried out for a time shorter than 90 minutes, the yulpi powder is added, and then, if boiled for 30 minutes or more, the astringent taste of the yulpi powder may come out a lot, and the second step (S8) When the yulpi powder is added when the process is longer than 90 minutes, and then boiled for 30 minutes or less, the savory taste of the yulpi powder may not be sufficiently exuded.

Next, the fourth step (S10) of applying the glutinous rice paste to which the yulpi powder is added is applied to the raw material of the grommet, and drying it at 55 to 60° C. for 5 to 6 hours to prepare the yulpi powder. When the drying proceeds at a temperature lower than 55° C., the drying may be excessively progressed and the completed relief may be hardened. If the drying proceeds in excess of 60°C, the drying may not be sufficiently performed and the crispy texture may be deteriorated. In addition, if the drying is performed for less than 5 hours, the drying may not be sufficiently performed and the crispy texture may be deteriorated. If the drying is made for more than 6 hours, if it exceeds, the drying may be excessively progressed, and the completed relief may be hardened.

Next, a fifth step (S11) of frying the pre-embossing step to complete the embossing is performed. The method in the frying step is not limited to any method, such as frying in 180 ℃ oil, rotating at 180 ℃ air fryer, microwave for 1 minute or more.

Hereinafter, the sensory evaluation of taste, texture, color, and overall preference according to the method for producing a relief using yulpi in the present invention will be described in detail.

(a) Sensory evaluation 1

In the experiment below, sensory evaluation was performed after training graduate students of the Department of Food Science and Technology who were recognized for their suitability as inspectors in order to compare the lotus root relief using the yulpi of the present invention. The sensory evaluation items were carried out using a 9-point Likert scale, in which the taste, texture, color, and overall preference of the prepared lotus root cuts were evaluated as 9 points if very good and 1 point if very bad.

[Comparative Example 1]

After washing and trimming the lotus root, 0.1500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Example 1]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

[Comparative Example 2]

After washing and trimming the lotus root, 0.3500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 1 4000 600 111.111 135 7 50 4 Example 1 4000 1000 111.111 135 7 50 4 Comparative Example 2 4000 1400 111.111 135 7 50 4

division texture taste color overall sign Comparative Example 1 6 6 10 7 Example 1 10 10 10 10 Comparative Example 2 4 4 10 6

As a result of the sensory evaluation, it can be seen that Example 1 obtained higher scores in texture and taste compared to Comparative Examples 1 and 2, and thus overall preference was high. This is considered to be due to the difference in the amount of glutinous rice flour. First, in Comparative Example 1, the content of glutinous rice flour was small, and the crispy texture was not made due to insufficient stickiness, and thus it can be seen that the taste also obtained a low score. Comparative Example 2 had a high content of glutinous rice flour, so a thick dough was made, and the batter was somewhat thick and agglomeration may have occurred. This may have resulted in lumpy dough, which may have resulted in low scores for texture and taste.

[Comparative Example 3]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0178 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

[Example 2]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

[Comparative Example 4]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0378 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 3 4000 1000 71.200 135 7 50 4 Example 2 4000 1000 111.111 135 7 50 4 Comparative Example 4 4000 1000 151.200 135 7 50 4

division texture taste color overall sign Comparative Example 3 10 7 10 7 Example 2 10 10 10 10 Comparative Example 4 10 4 4 6

As a result of the sensory evaluation, it can be seen that Example 2 obtained higher scores in taste and color compared to Comparative Examples 3 and 4, indicating that overall preference was high. This is considered to be due to the difference in the amount of yulpi powder. First, in Comparative Example 3, the content of yulpi powder was small, and the characteristic savory taste of yulpi powder may be small, and the color was similar to that of the existing lotus root relief, and it can be seen that the score did not affect the score. Comparative Example 4 may have a high content of yulpi powder, and may have obtained a low score in taste due to a strong astringent taste peculiar to yulpi, and may have obtained a low color score due to a high content, such as 30 in FIG. .

[Comparative Example 5]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 105° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Example 3]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 120° C. for 7 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

[Example 4]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Example 5]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 150° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Comparative Example 6]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 165° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 5 4000 1000 111.111 105 7 50 4 Example 3 4000 1000 111.111 120 7 50 4 Example 4 4000 1000 111.111 135 7 50 4 Example 5 4000 1000 111.111 150 7 50 4 Comparative Example 6 4000 1000 111.111 165 7 50 4

division texture taste color overall sign Comparative Example 5 4 4 10 6 Example 3 10 9 10 9 Example 4 10 10 10 10 Example 5 9 10 10 9 Comparative Example 6 6 8 10 7

As a result of the sensory evaluation, it can be seen that Examples 3, 4, and 5 obtained higher scores in texture and taste compared to Comparative Examples 5 and 6, indicating that the overall preference was high. This is considered to be due to the difference in the steaming temperature. First, Comparative Example 5 was steamed at a low temperature, and the lotus root was not sufficiently steamed, so it may have obtained a low score in taste due to its underripe taste, and may have obtained a low score in texture due to its unripe crunchy texture. In addition, Comparative Example 6 may have been processed at too high a temperature and thus excessively steamed. This may have resulted in a low score in taste, and may also result in a low score in texture due to the soft texture of lotus root.

[Comparative Example 7]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 3 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Example 6]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Comparative Example 8]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 12 minutes, dried at 50° C. for 4 hours and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 7 4000 1000 111.111 135 3 50 4 Example 6 4000 1000 111.111 135 7 50 4 Comparative Example 8 4000 1000 111.111 135 12 50 4

division texture taste color overall sign Comparative Example 7 4 4 10 6 Example 6 10 10 10 10 Comparative Example 8 6 8 10 7

As a result of the sensory evaluation, it can be seen that Example 6 obtained higher scores in texture and taste compared to Comparative Examples 7 and 8, indicating that overall preference was high. This is considered to be due to the difference in steaming time. First, in Comparative Example 7, the steaming time was short, the lotus root was not sufficiently steamed, the lotus root was not sufficiently steamed, and may have obtained a low score in taste due to the underripe taste, and a low score in texture due to the unripe crunchy texture could have gotten In addition, in Comparative Example 8, the steaming time was long, so it may be excessively steamed. This may have resulted in a low score in taste, and may also result in a low score in texture due to the soft texture of lotus root.

[Comparative Example 9]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 30° C. for 4 hours, and fried to complete the lotus root relief. .

[Example 7]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Comparative Example 10]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 70° C. for 4 hours, and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 9 4000 1000 111.111 135 7 30 4 Example 7 4000 1000 111.111 135 7 50 4 Comparative Example 10 4000 1000 111.111 135 7 70 4

division texture taste color overall sign Comparative Example 9 4 8 10 6 Example 7 10 10 10 10 Comparative Example 10 7 8 10 7

As a result of the sensory evaluation, it can be seen that Example 7 obtained higher scores in texture and taste compared to Comparative Examples 9 and 10, indicating that overall preference was high. This is considered to be due to the difference in drying temperature. First, Comparative Example 9 has a low drying temperature, and may have a hard texture due to excessive drying, and thus it can be considered that a low score was obtained with taste. In Comparative Example 10, drying was performed at a high temperature, and it was not sufficiently dried and the crispy texture was not satisfied.

[Comparative Example 11]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 3 hours and fried to complete the lotus root relief. .

[Example 8]

The lotus root is washed and trimmed, and 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 4 hours, and fried to complete the lotus root relief. .

[Comparative Example 12]

After washing and trimming the lotus root, 0.2500 parts by weight of glutinous rice flour and 0.0278 parts by weight of yulpi powder are coated with respect to 1.000 parts by weight of the lotus root, steamed at 135° C. for 7 minutes, dried at 50° C. for 5 hours, and fried to complete the lotus root relief. .

division Lotus root
(g) Glutinous rice flour (g) Yulpi Powder
(g) steaming temperature
(℃) steaming time
(min) drying temperature
(℃) drying time
(hr) Comparative Example 11 4000 1000 111.111 135 7 50 3 Example 8 4000 1000 111.111 135 7 50 4 Comparative Example 12 4000 1000 111.111 135 7 50 5

division texture taste color overall sign Comparative Example 11 7 8 10 7 Example 8 10 10 10 10 Comparative Example 12 4 8 10 6

As a result of the sensory evaluation, it can be seen that Example 8 obtained higher scores in texture and taste compared to Comparative Examples 11 and 12, indicating that overall preference was high. This is considered to be due to the difference in drying time. First, in Comparative Example 11, the drying time was short, and it was not sufficiently dried and the crispy texture was not satisfied. Comparative Example 12 was dried for a long time, so it may have a hard texture due to excessive drying, and thus it can be considered that the taste also obtained a low score.

(b) Sensory evaluation 2

In the experiment below, sensory evaluation was performed after training a graduate student in the Department of Food Science and Technology who was recognized as suitable as an inspector for the purpose of this experiment in order to compare the gimbugak using the yulpi of the present invention. The sensory evaluation items were carried out on a 9-point Likert scale in which the taste, texture, color, and overall preference of the prepared gimbu-gak were evaluated as 9 points if very good and 1 point if very bad.

[Comparative Example 13]

After trimming the laver to an appropriate size, 2.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Example 9]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Comparative Example 14]

After trimming the laver to an appropriate size, 4.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 13 230 620 50 15 25 10 10 3 94.438 57 330 90 Example 9 230 850 50 15 25 10 10 3 94.438 57 330 90 Comparative Example 14 230 1080 50 15 25 10 10 3 94.438 57 330 90

division texture taste color overall sign Comparative Example 13 6 5 10 7 Example 9 10 10 10 10 Comparative Example 14 4 4 10 6

As a result of the sensory evaluation, it can be seen that Example 9 obtained higher scores in texture and taste compared to Comparative Examples 13 and 14, indicating that overall preference was high. This is considered to be due to the difference in the amount of glutinous rice flour. First, in Comparative Example 13, the content of glutinous rice flour was small, and the crispy texture was not made due to insufficient stickiness, and thus it can be seen that the taste also obtained a low score. Comparative Example 14 had a high content of glutinous rice flour, so a thick dough was made, and the batter was somewhat thick and agglomeration may have occurred. This may have resulted in lumpy dough, which may have resulted in low scores for texture and taste.

[Comparative Example 15]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 8.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Example 10]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Comparative Example 16]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 18.0435 parts by weight of water based on 1.000 parts by weight of seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 15 230 850 50 15 25 10 10 1.850 94.438 57 330 90 Example 10 230 850 50 15 25 10 10 3.000 94.438 57 330 90 Comparative Example 16 230 850 50 15 25 10 10 4.150 94.438 57 330 90

division texture taste color overall sign Comparative Example 15 4 4 4 4 Example 10 10 10 10 10 Comparative Example 16 6 7 10 7

As a result of the sensory evaluation, it can be seen that Example 10 obtained higher scores in texture, taste, and color compared to Comparative Examples 15 and 16, indicating that overall preference was high. This is considered to be due to the difference in the amount of water. First, in Comparative Example 15, the amount of water is small, and the finished glutinous rice paste is thick, so it can not be applied well to the raw materials, and the glutinous rice paste is agglomerated and does not spread evenly on the laver, so the dough is lumpy. can In addition, the amount of water may be at least as dark as 30 in FIG. 3 , which may result in a low score in texture, taste, and color. In Comparative Example 16, the amount of water is large and the glutinous rice paste is thin, and the crispy texture of the finished seaweed bugak may be thin and crispy, and as a result, a low score may be obtained in texture and taste. The color may have come out similar to the existing Kim Bu-gak, so there may not have been a difference in scores in color.

[Comparative Example 17]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, add 0.2106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the seaweed, and boil for another 30 minutes to complete the glutinous rice paste. complete it

[Example 11]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Comparative Example 18]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.6106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 17 230 850 50 15 25 10 10 3 48.438 57 330 90 Example 11 230 850 50 15 25 10 10 3 94.438 57 330 90 Comparative Example 18 230 850 50 15 25 10 10 3 140.438 57 330 90

division texture taste color overall sign Comparative Example 17 10 7 10 7 Example 11 10 10 10 10 Comparative Example 18 10 5 4 6

As a result of the sensory evaluation, it can be seen that Example 11 obtained higher scores in taste and color compared to Comparative Examples 17 and 18, indicating that overall preference was high. This is considered to be due to the difference in the amount of yulpi powder. First, in Comparative Example 17, the content of yulpi powder was small, and the unique savory taste of yulpi powder was small, and the color was similar to that of the existing seaweed bu-gak, and it can be seen that the score did not affect the score. Comparative Example 18 may have a high content of yulpi powder, and may have obtained a low score in taste due to a strong astringent taste peculiar to yulpi, and may have obtained a low color score because the content was high and the color was too dark as shown in 30 in FIG. 3 .

[Comparative Example 21]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste. complete it

[Example 15]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the seaweed, and boil for another 30 minutes to complete the glutinous rice paste. complete it

[Example 16]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C. complete it

[Example 17]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. After boiling for 90 minutes by adding parts, add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the seaweed, and boil for another 30 minutes to complete the glutinous rice paste. complete it

[Comparative Example 22]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, add 0.4106 parts by weight of yulpi powder based on 1.000 parts by weight of the seaweed, and boil for another 30 minutes to complete the glutinous rice paste. complete it

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 19 230 850 50 15 25 10 10 3 94.438 57 270 90 Example 12 230 850 50 15 25 10 10 3 94.438 57 300 90 Example 13 230 850 50 15 25 10 10 3 94.438 57 330 90 Example 14 230 850 50 15 25 10 10 3 94.438 57 360 90 Comparative Example 20 230 850 50 15 25 10 10 3 94.438 57 390 90

division texture taste color overall sign Comparative Example 19 7 8 10 7 Example 12 10 9 10 9 Example 13 10 10 10 10 Example 14 9 10 10 9 Comparative Example 20 4 8 10 6

As a result of the sensory evaluation, it can be seen that Examples 12, 13, and 14 obtained higher scores in texture and taste compared to Comparative Examples 19 and 20, indicating that overall preference was high. This is considered to be due to the difference in drying time. First, it can be seen that Comparative Example 19 was dried for a short period of time, so that it was not sufficiently dried, and the crispy texture was not satisfied. Comparative Example 20 was dried for a long time, so it may have a hard texture, and thus it can be seen that the taste also obtained a low score.

[Comparative Example 21]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. After adding parts and boiling for 60 minutes, add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil it for another 60 minutes to complete the glutinous rice paste. complete it

[Example 15]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. Add parts and boil for 90 minutes, then add 0.4106 parts by weight of yulpi powder with respect to 1.000 parts by weight of the laver and boil for another 30 minutes to complete the glutinous rice paste. complete it

[Comparative Example 22]

After trimming the laver to an appropriate size, 3.6956 parts by weight of glutinous rice flour, 0.2174 parts by weight of radish, 0.0652 parts by weight of onion, 0.1087 parts by weight of anchovy, 0.0435 parts by weight of salt, 0.0435 parts by weight of shrimp, 13.0435 parts by weight of water based on 1.000 parts by weight of the seaweed. After adding parts and boiling for 120 minutes, add 0.4106 parts by weight of yulpi powder based on 1.000 parts by weight of the laver to complete glutinous rice paste, apply the glutinous rice paste to the laver, dry it at 57° C.

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 21 230 850 50 15 25 10 10 3 94.438 57 330 60 Example 15 230 850 50 15 25 10 10 3 94.438 57 330 90 Comparative Example 22 230 850 50 15 25 10 10 3 94.438 57 330 120

division texture taste color overall sign Comparative Example 21 10 4 10 7 Example 15 10 10 10 10 Comparative Example 22 4 8 10 6

As a result of the sensory evaluation, it can be seen that Example 15 obtained higher scores in texture and taste compared to Comparative Examples 21 and 22, indicating that overall preference was high. This is considered to be due to the difference in the time of adding yulpi. First, Comparative Example 21 put the yulpi too quickly, and the astringent taste of yulpi may be exuded during the heating time to prepare glutinous rice paste. This may have resulted in a lower score for taste. In Comparative Example 22, when the glutinous rice paste was completed, by adding the yulpi, the savory taste of the yulpi could not be sufficiently evoked in the glutinous rice paste, and the texture may also be impaired due to the yulpi powder. This may have resulted in low scores for texture and taste.

(c) Sensory evaluation 3

In the experiment below, sensory evaluation was performed after training graduate students of the Department of Food Science and Technology who were recognized for their suitability as inspectors in order to compare the kelp baskak using the yulpi of the present invention. The sensory evaluation items were carried out on a 9-point Likert scale in which the taste, texture, color, and overall preference of the prepared kelp bugak were evaluated as 9 points if very good and 1 point if very bad.

[Comparative Example 23]

After washing and trimming the kelp, 0.2269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Example 16]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Comparative Example 24]

After washing and trimming the kelp, 0.4269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 23 2600 589.940 50 15 25 10 10 4 94.38 57 330 90 Example 16 2600 849.940 50 15 25 10 10 4 94.38 57 330 90 Comparative Example 24 2600 1109.940 50 15 25 10 10 4 94.38 57 330 90

division texture taste color overall sign Comparative Example 23 6 6 10 7 Example 16 10 10 10 10 Comparative Example 24 4 4 10 6

As a result of the sensory evaluation, it can be seen that Example 16 obtained higher scores in texture and taste compared to Comparative Examples 23 and 24, indicating that overall preference was high. This is considered to be due to the difference in the amount of glutinous rice flour. First, in Comparative Example 23, the content of glutinous rice flour was small, and the crispy texture was not made due to insufficient stickiness, and thus it can be seen that the taste also obtained a low score. Comparative Example 24 had a high content of glutinous rice flour, so a thick dough was made, and the batter was somewhat thick and agglomeration may have occurred. This may have resulted in lumpy dough, which may have resulted in low scores for texture and taste.

[Comparative Example 25]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 0.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Example 17]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Comparative Example 26]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 2.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 25 2600 850 50 15 25 10 10 1.400 94.38 57 330 90 Example 17 2600 850 50 15 25 10 10 4.000 94.38 57 330 90 Comparative Example 26 2600 850 50 15 25 10 10 6.600 94.38 57 330 90

division texture taste color overall sign Comparative Example 25 4 4 4 4 Example 17 10 10 10 10 Comparative Example 26 6 6 10 7

As a result of the sensory evaluation, it can be seen that Example 17 obtained higher scores in texture and taste compared to Comparative Examples 25 and 26, indicating that overall preference was high. This is considered to be due to the difference in the amount of water. First, in Comparative Example 25, the amount of water is small, so the finished glutinous rice paste is thick, so it can not be applied well to the raw materials for the relief. may have thickened. In addition, the amount of water may be at least as dark as 30 in FIG. 3 , which may result in a low score in texture, taste, and color. In Comparative Example 26, the amount of water is large and the glutinous rice paste is thin, and the finished kelp bugak may have a thin and crispy texture, which may result in a low score in texture and taste. The color may have come out similar to the existing kelp embossing, so there may not be a difference in scores in color.

[Comparative Example 27]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. Add parts and boil for 90 minutes, then add 0.0263 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Example 18]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Comparative Example 28]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0463 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 27 2600 850 50 15 25 10 10 4 68.38 57 330 90 Example 18 2600 850 50 15 25 10 10 4 94.38 57 330 90 Comparative Example 28 2600 850 50 15 25 10 10 4 120.38 57 330 90

division texture taste color overall sign Comparative Example 27 10 4 10 6 Example 18 10 10 10 10 Comparative Example 28 10 4 4 6

As a result of the sensory evaluation, it can be seen that Example 18 obtained higher scores in taste and color compared to Comparative Examples 27 and 28, indicating that overall preference was high. This is considered to be due to the difference in the amount of yulpi powder. First, in Comparative Example 27, the content of yulpi powder was small, and the characteristic savory taste of yulpi powder may be small, and it can be seen that the color did not affect the score as the color was similar to that of the existing gimbugak. Comparative Example 28 may have a high content of yulpi powder, and may have obtained a low score in taste due to a strong astringent taste peculiar to yulpi, and may have obtained a low color score due to a high content, such as 30 in FIG. .

[Comparative Example 29]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp, boil it for another 30 minutes to complete the glutinous rice paste, apply the glutinous rice paste to the kelp, dry it at 57° C. complete the engraving.

[Example 19]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Example 20]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder with respect to 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Example 21]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. Add parts and boil for 90 minutes, then add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Comparative Example 30]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 29 2600 850 50 15 25 10 10 4 94.38 57 270 90 Example 19 2600 850 50 15 25 10 10 4 94.38 57 300 90 Example 20 2600 850 50 15 25 10 10 4 94.38 57 330 90 Example 21 2600 850 50 15 25 10 10 4 94.38 57 360 90 Comparative Example 30 2600 850 50 15 25 10 10 4 94.38 57 390 90

division texture taste color overall sign Comparative Example 29 8 7 10 7 Example 19 10 9 10 9 Example 20 10 10 10 10 Example 21 9 10 10 9 Comparative Example 30 4 8 10 6

As a result of the sensory evaluation, it can be seen that Examples 19, 20, and 21 obtained higher scores in texture and taste compared to Comparative Examples 29 and 30, indicating that overall preference was high. This is considered to be due to the difference in drying time. First, it can be seen that Comparative Example 29 was dried for a short time and was not sufficiently dried, and the crispy texture was not satisfied, and thus the taste was also low. Comparative Example 30 was dried for a long time, so it may have a hard texture, and thus it can be considered that the taste also obtained a low score.

[Comparative Example 31]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 60 minutes by adding parts, add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp and boil for another 60 minutes to complete the glutinous rice paste. complete the engraving.

[Example 22]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After boiling for 90 minutes by adding parts, add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp and boil for another 30 minutes to complete the glutinous rice paste. complete the engraving.

[Comparative Example 32]

After washing and trimming the kelp, 0.3269 parts by weight of glutinous rice flour, 0.0289 parts by weight of radish, 0.0086 parts by weight of onion, 0.0144 parts by weight of anchovy, 0.0058 parts by weight of salt, 0.0058 parts by weight of shrimp, 1.5385 parts by weight of water based on 1.000 parts by weight of kelp. After adding parts and boiling for 120 minutes, add 0.0363 parts by weight of yulpi powder based on 1.000 parts by weight of the kelp to complete the glutinous rice paste, apply the glutinous rice paste to the kelp, dry it at 57° C. .

division seaweed


(g) Glutinous rice
Powder

(g) radish


(g) onion


(g) anchovy


(g) Salt


(g) shrimp


(g) water


(l) Yulpi
Powder

(g) dry
Temperature

(℃) dry
hour

(min) Yulpi
addition
hour
(min) Comparative Example 31 2600 850 50 15 25 10 10 4 94.38 57 330 60 Example 22 2600 850 50 15 25 10 10 4 94.38 57 330 90 Comparative Example 32 2600 850 50 15 25 10 10 4 94.38 57 330 120

division texture taste color overall sign Comparative Example 31 10 4 10 6 Example 22 10 10 10 10 Comparative Example 32 4 4 10 7

As a result of the sensory evaluation, it can be seen that Example 22 obtained higher scores in texture and taste compared to Comparative Examples 31 and 33, indicating that overall preference was high. This is considered to be due to the difference in the time of adding yulpi. First, in Comparative Example 31, the astringent taste of the yulpi can be exuded a lot during the heating time while preparing the glutinous rice paste by putting the yulpi too quickly. This may have resulted in a lower score for taste. In Comparative Example 32, when the glutinous rice paste was completed, by adding the yulpi, the savory taste of yulpi could not be sufficiently evoked in the glutinous rice paste, and the texture may also be impaired due to the yulpi powder. This may have resulted in lower scores for texture and taste.

As such, those skilled in the art to which the present invention pertains will understand that the above-described technical configuration of the present invention may be implemented in other specific forms without changing the technical spirit or essential characteristics of the present invention.

Therefore, the embodiments described above are to be understood as illustrative and not static in all respects, and the scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims and their All changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

S1: Washing step of raw material
S2: Refining step of raw material for embossing
S3: Step of applying glutinous rice flour and yulpi powder to the raw materials
S4: Steaming step
S5: Drying stage
S6: Frying step
S7: Refining step of raw material for embossing
S8: Add glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water and boil
S9: Step to complete glutinous rice paste by adding yulpi powder
S10: Applying glutinous rice paste and drying it
S11: Frying step
10: lotus root bugak containing 0.0178 parts by weight of yulpi powder with respect to 1 part by weight of lotus root
20: lotus root engraving containing 0.0278 parts by weight of yulpi powder with respect to 1 part by weight of lotus root
30: yulpi powder containing 0.0378 parts by weight of yulpi powder per 1 part by weight of lotus root
40: gimbugak manufactured by the method of manufacturing an embossing using yulpi of the present invention

Claims (5)

A first step of washing the raw material;
a second step of trimming the washed relief raw materials;
a third step of applying glutinous rice flour and yulpi powder to the trimmed embossed raw materials;
A fourth step of steaming the raw material for the relief of the glutinous rice flour and yulpi powder at 120~150℃ for 7 minutes;
a fifth step of drying in the steamed state at 50° C. for 4 hours to prepare a pan-fried dish;
a sixth step of frying the pre-embossing step to complete the embossing; A method of manufacturing a relief using yulpi, characterized in that it proceeds including a. The method of claim 1,
With respect to 1 part by weight of the raw material for the relief, 0.2500 parts by weight of the glutinous rice flour, and 0.0278 parts by weight of the yulpi powder. A first step of trimming raw materials;
Step 2 of boiling glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water;
A third step of adding yulpi powder to the boiled glutinous rice flour, radish, onion, anchovy, salt, shrimp, and water and boiling for 30 minutes more to complete the glutinous rice paste to which yulpi powder is added;
A fourth step of applying the glutinous rice paste to which the yulpi powder is added to the raw material of the basalt and drying it at 55 to 60° C. for 5 to 6 hours to prepare a pre-indentation step;
A fifth step of frying the pre-embossing step to complete the engraving; a method of manufacturing an engraving using yulpi, characterized in that it proceeds including. 4. The method of claim 3,
The addition of the yulpi powder in the third step,
A method of manufacturing an engraving using yulpi, characterized in that it is carried out when the second step is made for about 90 minutes. 4. The method of claim 3,
With respect to 1.000 parts by weight of the raw material, the glutinous rice flour 0.3269 to 3.6956 parts by weight, the radish 0.0289 to 0.2174 parts by weight, the onion 0.0086 to 0.0652 parts by weight, the anchovy 0.0144 to 0.1087 parts by weight, the salt 0.0058 to 0.0435 parts by weight, The method of manufacturing a relief using yulpi, characterized in that the shrimp 0.0058 to 0.0435 parts by weight, the water 1.5385 to 13.0435 parts by weight, and the yulpi powder 0.0363 to 0.4106 parts by weight are used.

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