KR20220165483A - Preparation method of laver coated filefish and the product thereby - Google Patents
Preparation method of laver coated filefish and the product thereby Download PDFInfo
- Publication number
- KR20220165483A KR20220165483A KR1020210074168A KR20210074168A KR20220165483A KR 20220165483 A KR20220165483 A KR 20220165483A KR 1020210074168 A KR1020210074168 A KR 1020210074168A KR 20210074168 A KR20210074168 A KR 20210074168A KR 20220165483 A KR20220165483 A KR 20220165483A
- Authority
- KR
- South Korea
- Prior art keywords
- seaweed
- weight
- cloth
- sugar
- rat
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract description 10
- 241001441726 Tetraodontiformes Species 0.000 title abstract 7
- 238000002360 preparation method Methods 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 241001474374 Blennius Species 0.000 claims description 52
- 239000004744 fabric Substances 0.000 claims description 34
- 241000209094 Oryza Species 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 14
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 9
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 9
- 244000228451 Stevia rebaudiana Species 0.000 claims description 5
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 241000251468 Actinopterygii Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 230000000007 visual effect Effects 0.000 description 4
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000283984 Rodentia Species 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 241000251476 Chimaera monstrosa Species 0.000 description 1
- 241001668545 Pascopyrum Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
Images
Classifications
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L17/60—Edible seaweed
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 김쥐포의 제조방법 및 이에 의해 제조된 김쥐포에 관한 것으로, 더욱 상세하게는 쫀득한 식감과 함께 고소하면서 단맛이 잘 어우러진 쥐포의 표면에 바삭한 식감이 유지된 김 특유의 풍미를 가미하고, 보존성이 우수한 김쥐포의 제조방법 및 이에 의해 제조된 김쥐포에 관한 것이다.The present invention relates to a method of manufacturing seaweed seaweed and seaweed seaweed made thereby, and more particularly, to the surface of seaweed seaweed, which has a chewy texture and savory and sweet taste, adding the unique flavor of seaweed maintaining a crispy texture, , It relates to a method for producing seaweed cloth with excellent preservation and a seaweed cloth produced thereby.
쥐포는 말린 쥐치를 기계로 눌러 납작하게 만든 어포를 말한다. 생선으로서의 쥐치는 횟감으로 이용하기도 하지만, 많은 사람들이 건조상태의 어포로 만든 쥐포를 구워먹거나 튀겨먹는 방식으로 주로 이용한다. Rat po is a fish bag made by pressing dried rat fish with a machine and flattening it. Although rodent fish as a fish is also used as sashimi, many people mainly use rodent fish made from dried fish by grilling or frying it.
쥐포는 특유의 쫀득하고 달콤한 맛으로 인해 남녀노소 모두에게 인기가 많으며, 국내는 물론 일본을 포함한 해외로도 많이 수출이 이루어지고 있는 실정이다. 하지만 건조된 쥐포를 단순히 굽거나 튀기는 방식만으로는 다양한 맛과 기호성을 추구하는 현대인의 다양한 욕구를 충족시키기에는 한계가 있다.Jippo is popular with both men and women of all ages due to its unique chewy and sweet taste, and is exported not only domestically but also overseas, including Japan. However, there is a limit to satisfying the various needs of modern people who pursue various tastes and preferences by simply grilling or frying dried rat meat.
기존에 쥐포에 김을 코팅한 예가 국내공개특허 제10-2002-0021154 (2002.03.18.)에 개시된 바 있으나, 조미된 쥐포를 195℃에서 205℃의 온도에 로스타기에서 5-10초간 구워내고, 구워 낸 쥐포에 김을 접합(밀가루풀 이용)한 후, 제 1공정과 같은 온도에서 3-5초간 재벌구이 한 후, 골로라에서 롤링시켜 성형한 롤링구이 김쥐포의 완제품을 제조하는 기술에 관한 것이다.Previously, an example of coating seaweed on rat pox has been disclosed in Korean Patent Publication No. 10-2002-0021154 (2002.03.18.), but the seasoned rat po , After joining seaweed (using flour paste) to the grilled rat wrapper, roasting it at the same temperature as the first process for 3-5 seconds, and then rolling it in Gollora to form a finished product of rolling-roasted seaweed wrapper. it's about
하지만 상기 기술에 의하면 단순히 밀가루풀만을 이용하여 김을 쥐포에 접합한 결과, 개봉 후 공기 중에 노출되면 시간이 지남에 따라 금방 보존성과 풍미가 저하되고, 접착력도 떨어져 김과 쥐포가 분리되는 경우가 발생한다.However, according to the above technology, as a result of simply bonding seaweed to rat cloth using only wheat flour paste, when exposed to the air after opening, preservation and flavor quickly deteriorate over time, and adhesive strength decreases, resulting in the separation of seaweed and rat cloth. do.
본 발명은 전술한 종래 기술의 문제점을 해결하기 위하여 제안된 것으로, 쫀득한 식감과 함께 고소하면서 단맛이 잘 어우러진 쥐포의 표면에 바삭한 식감이 유지된 김 특유의 풍미를 가미하고, 특히 보존성이 우수한 김쥐포의 제조방법 및 이에 의해 제조된 김쥐포의 제조방법을 제공함에 있다. The present invention has been proposed to solve the problems of the prior art described above, adding the unique flavor of seaweed maintaining a crispy texture to the surface of a rat with a chewy texture and a well-balanced sweetness, and particularly excellent laver It is to provide a method for producing a rat cloth and a method for manufacturing a rat cloth produced thereby.
본 발명의 해결하고자 하는 과제는 이상에서 언급한 것으로 제한되지 않으며, 언급되지 않은 또 다른 해결하고자 하는 과제는 아래의 기재로부터 본 발명이 속하는 통상의 지식을 가진 자에게 명확하게 이해될 수 있을 것이다.The problem to be solved by the present invention is not limited to those mentioned above, and another problem to be solved that is not mentioned will be clearly understood by those skilled in the art from the description below.
상기한 바와 같은 본 발명의 기술적 과제는 다음과 같은 수단에 의해 달성되어진다.The technical problem of the present invention as described above is achieved by the following means.
(1) 조미한 쥐포위에 당을 함유한 찹쌀풀을 도포하는 단계; 상기 쥐포 표면에 김을 접착하는 단계; 김이 접착된 쥐포를 로스터기를 이용하여 구워 김쥐포를 제조하는 단계; 및 김쥐포를 요철롤러로 롤링하여 성형하는 단계를 포함하는 김쥐포의 제조방법.(1) applying glutinous rice paste containing sugar to the seasoned rat wrapper; Adhering seaweed to the surface of the rat cloth; Preparing seaweed seaweed by roasting seaweed seaweed seaweed using a roaster; and forming the seaweed cloth by rolling it with a concave-convex roller.
(2) 상기 (1)에 있어서,(2) In the above (1),
쥐포 80~90 중량%, 설탕 5~10 중량%, 소금 0.5~1.5 중량%, 솔비톨 1.0~2.0 중량%, 글루타민산나트륨 0.5~1.0 중량%, 김 0.1~0.5 중량%, 및 잔여량의 찹쌀풀을 포함하는 것을 특징으로 하는 김쥐포의 제조방법.80 to 90% by weight of rat cloth, 5 to 10% by weight of sugar, 0.5 to 1.5% by weight of salt, 1.0 to 2.0% by weight of sorbitol, 0.5 to 1.0% by weight of sodium glutamate, 0.1 to 0.5% by weight of seaweed, and the remaining amount of glutinous rice paste A method for producing Kimchipo, characterized in that for doing.
(3) 상기 (2)에 있어서,(3) In the above (2),
당은 설탕인 것을 특징으로 하는 김쥐포의 제조방법.Sugar is a method for producing Kimchipo, characterized in that sugar.
(4) 상기 (3)에 있어서,(4) In the above (3),
당은 설탕의 일부를 대체하여 트레할로스, 또는 트레할로스와 스테비아를 더 포함하는 것을 특징으로 하는 김쥐포의 제조방법.The sugar is a method for producing seaweed, characterized in that it further comprises trehalose, or trehalose and stevia by replacing part of the sugar.
상술한 바와 같이 본 발명은 쫀득한 식감과 함께 고소하면서 단맛이 잘 어우러진 쥐포의 표면에 바삭한 식감이 유지된 김 특유의 풍미를 가미하고, 오랜시간 경과 후에도 시각특성과 관능적 특성이 잘 유지되는 김쥐포를 제공한다.As described above, the present invention adds the unique flavor of laver, which maintains a crispy texture, to the surface of the rat wrapper, which has a chewy texture and well-balanced sweetness, and maintains visual and sensory characteristics well even after a long period of time. provides
도 1은 본 발명의 김쥐포의 제조공정도.
도 2는 본 발명 실시예 1에 따라 제조된 김쥐포의 사진.1 is a manufacturing process diagram of gimjupo of the present invention.
Figure 2 is a photograph of gimjupo prepared according to Example 1 of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 첨부되는 도면과 함께 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 수 있으며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하고, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다.Advantages and features of the present invention, and methods of achieving them, will become clear with reference to the detailed description of the following embodiments taken in conjunction with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the art to which the present invention belongs. It is provided to completely inform the person who has the scope of the invention, and the present invention is only defined by the scope of the claims.
본 발명의 실시예들을 설명함에 있어서 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 것이다. 그리고 후술되는 용어들은 본 발명의 실시예에서의 기능을 고려하여 정의된 용어들로서 이는 사용자, 운용자의 의도 또는 관례 등에 따라 달라질 수 있다. 그러므로 그 정의는 본 명세서 전반에 걸친 내용을 토대로 내려져야 할 것이다. In describing the embodiments of the present invention, if it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description will be omitted. In addition, terms to be described later are terms defined in consideration of functions in the embodiment of the present invention, which may vary according to the intention or custom of a user or operator. Therefore, the definition should be made based on the contents throughout this specification.
이하, 첨부된 도면들을 참조하여 본 발명의 실시예에 대해 살펴보기로 한다.Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.
본 발명에 따른 김쥐포의 제조방법은 도 1에 도시한 바와 같이, (1) 조미한 쥐포위에 당과 찹쌀풀을 도포하는 단계; (2) 상기 쥐포 표면에 김을 접착하는 단계; (3) 김이 접착된 쥐포를 로스터기를 이용하여 구워 김쥐포를 제조하는 단계; 및 (4) 김쥐포를 요철롤러로 롤링하여 성형하는 단계를 포함한다.As shown in FIG. 1, the manufacturing method of seaweed pig cloth according to the present invention includes: (1) applying sugar and glutinous rice paste on seasoned rat cloth; (2) adhering seaweed to the surface of the rat cloth; (3) preparing seaweed seaweed by roasting seaweed seaweed seaweed using a roaster; and (4) forming the seaweed cloth by rolling it with a concave-convex roller.
상기 단계 (1)에서, 조미한 쥐포는 바람직하게는 설탕 5~10 중량%, 소금 0.5~1.5 중량%, 솔비톨 1.0~2.0 중량%, 및 글루타민산나트륨 0.5~1.0 중량%를 포함하는 조미성분이 표면에 도포된 것이다.In the above step (1), the seasoned pork belly preferably has a surface seasoning component including 5 to 10% by weight of sugar, 0.5 to 1.5% by weight of salt, 1.0 to 2.0% by weight of sorbitol, and 0.5 to 1.0% by weight of sodium glutamate. has been applied to
상기 단계 (1)은 조미쥐포에 당과 찹쌀풀을 도포하는 과정을 포함한다. 당이 첨가된 찹쌀풀은 바람직하게는 0.1~10 중량% 도포된다. 이때, 당은 설탕으로 찹쌀풀 1 중량부에 대하여 0.1~0.3 중량부 첨가되어진다. 본 발명에서는 상기 설탕을 전량 혹은 일부 대체하여 트레할로스가 0.1~0.3 중량부 첨가되어진다. 보다 바람직하게는 상기 설탕을 일부 대체하여 스테비아 0.05~0.1 중량부 첨가되어진다.Step (1) includes applying sugar and glutinous rice paste to seasoned rat cloth. Sugar-added glutinous rice paste is preferably applied in an amount of 0.1 to 10% by weight. At this time, sugar is added in an amount of 0.1 to 0.3 parts by weight based on 1 part by weight of glutinous rice paste. In the present invention, trehalose is added in an amount of 0.1 to 0.3 parts by weight by replacing all or part of the sugar. More preferably, 0.05 to 0.1 parts by weight of stevia is added by replacing some of the sugar.
상기와 같이 설탕을 일부 대체하여 트레할로스, 바람직하게는 트레할로스와 스테비아를 첨가하여 도포할 경우 김에 대한 부착력이 우수할 뿐만 아니라, 수분 흡습에 의해 수축되는 현상을 억제하고 로스터내의 고온에서 구워진 후에도 형태 및 김 특유의 고소한 맛을 잘 유지할 수 있는 점에서 바람직하다.As described above, when trehalose, preferably trehalose and stevia are added and applied as a partial substitute for sugar, adhesion to seaweed is excellent, and shrinkage due to moisture absorption is suppressed, and even after being baked at high temperatures in the roaster, shape and seaweed It is preferable in that it can well maintain the unique savory taste.
상기 단계 (2)는 상기 쥐포 표면에 김을 접착하는 과정을 포함한다. 본 발명에서는 쥐포의 표면 형상에 맞게 형상화된 김을 찹쌀풀이 도포된 쥐포 위에 잘 펴서 접착한다.The step (2) includes a process of adhering seaweed to the surface of the rat cloth. In the present invention, seaweed shaped to match the surface shape of the rat cloth is well spread and adhered on the rat cloth coated with glutinous rice paste.
상기 단계 (3)은 김이 접착된 쥐포를 로스터기를 이용하여 구워 김쥐포를 제조하는 과정을 포함한다. 로스팅 과정은 바람직하게는 210~220 ℃, 보다 바람직하게는 215℃로, 바람직하게는 10~30초, 보다 바람직하게는 20~25초 동안 수행한다. 상기 온도 및 시간의 하한치 미만이거나 상한치를 초과할 경우에는 김의 부착이 원활하지 않게 되거나 타는 등 시각적인 특성과 관능적인 특성을 저하시킬 우려가 있다.The step (3) includes a process of producing seaweed seaweed by roasting seaweed seaweed seaweed using a roaster. The roasting process is preferably performed at 210 to 220 ° C., more preferably at 215 ° C., preferably for 10 to 30 seconds, more preferably for 20 to 25 seconds. If the temperature and time are less than the lower limit or exceed the upper limit, there is a concern that the adhesion of seaweed may not be smooth or the visual and sensory characteristics such as burning may be deteriorated.
상기 단계 (4)는 단계 (3)을 통해 제조된 김쥐포를 요철이 형성된 롤러(요철롤러)로 롤링하여 성형한다. 이에 의해, 도 2에 도시한 바와 같이, 김쥐포의 표면에 요철이 형성되어 먹기 쉽고 딱딱하게 굳는 것을 방지함으로써 식감 및 보존성을 개선할 수 있다.The step (4) is formed by rolling the seaweed cloth prepared in step (3) with a roller having concavo-convex surfaces (concave-convex roller). As a result, as shown in FIG. 2, irregularities are formed on the surface of the seaweed cloth to make it easy to eat and to prevent hardening, thereby improving texture and preservation.
보다 바람직하게는, 상기 김의 도포는 쥐포의 타면에도 하는 것이다. 이때, 바람직하게는 찹쌀풀에 구연산, 레몬즙, 및 녹차즙이 동량으로 함유된 혼합액을 찹쌀풀 1중량부를 기준으로 0.1~0.2 중량부 첨가하여 준다. 이 경우 쥐포의 양면이 김으로 도포된 상태로 보존성이 우수하고, 맛은 단면에만 도포한 경우에 비하여 관능적 특성이 우수한 김쥐포의 제조가 가능하다.More preferably, the application of the seaweed is also applied to the other side of the rat cloth. At this time, preferably, 0.1 to 0.2 parts by weight of a mixed solution containing equal amounts of citric acid, lemon juice, and green tea juice in glutinous rice paste is added based on 1 part by weight of glutinous rice paste. In this case, it is possible to manufacture a seaweed cloth with excellent sensory properties compared to the case where both sides of the rat cloth are coated with seaweed and the preservation is excellent, and the taste is coated only on one side.
이하 본 발명의 내용을 실시예를 참조하여 보다 구체적으로 설명하고자 하나 이들 실시예는 본 발명의 이해를 돕기 위해 제시된 것일 뿐 본 발명의 권리범위가 이에 한정되는 것으로 해석되어져서는 아니될 것이다.Hereinafter, the content of the present invention will be described in more detail with reference to examples, but these examples are only presented to aid understanding of the present invention and should not be construed as limiting the scope of the present invention thereto.
[실시예 1~3][Examples 1 to 3]
하기 표 1에서와 같은 조성을 갖는 조미성분이 가미된 쥐포 87.5중량%를 준비하였다.87.5% by weight of rat poultry with a seasoning component having the composition shown in Table 1 below was prepared.
상기 쥐포의 표면에 하기 표 2에서와 같은 조성의 당이 함유된 찹쌀풀 2중량%를 골고루 도포하였다.2% by weight of glutinous rice paste containing sugar having the composition shown in Table 2 below was evenly applied to the surface of the rat cloth.
상기 찹쌀풀이 도포된 쥐포 표면에 김 0.3중량%를 접착하였다. 김이 접착된 쥐포를 215℃의 로스터기를 이용하여 20초 동안 구워 김쥐포를 제조하고, 요철롤러로 롤링하여 성형하여 도 1에서와 같은 김쥐포를 얻었다.0.3% by weight of laver was adhered to the surface of the rat cloth coated with the glutinous rice paste. The seaweed seaweed was baked for 20 seconds using a roaster at 215 ° C., and rolled and molded with a concave-convex roller to obtain seaweed seaweed cloth as shown in FIG. 1.
[실시예 4][Example 4]
실시예 1의 김쥐포의 제조과정 중 로스팅 전 단계에서 쥐포의 타면에 구연산, 레몬즙, 및 녹차즙이 동량으로 함유된 혼합액을 찹쌀풀 1중량부를 기준으로 0.1 중량부 도포한 것을 제외하고 실시예 1과 동일한 방법에 의해 김쥐포를 제조하였다. Example 1 except that 0.1 part by weight of a mixed solution containing equal amounts of citric acid, lemon juice, and green tea juice was applied to the other surface of the rat cloth in the step before roasting during the manufacturing process of the seaweed cloth of Example 1 based on 1 part by weight of glutinous rice paste. Gimjupo was prepared by the same method as in 1.
[실험예] 관능검사[Experimental Example] Sensory test
실시예 1 내지 4, 및 비교예(밀가루풀을 이용하여 김을 부착하여 제조한 김쥐포)에 의해 얻어진 김쥐포를 미각이 발달한 젊은 20대 남녀 30명을 대상으로 5점척도법을 이용하여 관능검사를 수행한 결과 하기 표 3과 같은 결과가 얻어졌다. The seaweed seaweed cloth obtained in Examples 1 to 4 and Comparative Example (the seaweed seaweed cloth prepared by attaching seaweed using wheatgrass) was evaluated by using a 5-point scale for 30 young men and women in their 20s with a developed sense of taste. As a result of the inspection, the results shown in Table 3 below were obtained.
♪ 1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다.♪ 1. Very bad. 2. Bad. 3. Normal. 4. Good. 5. Very good.
♩ 김의 부착상태와 로스팅 후의 원형의 유지정도로 평가. ♩ Evaluated by the adhesion of seaweed and the degree of retention of original shape after roasting.
상기 표 3에서 알 수 있듯이, 모든 검사항목에서 본 발명에 따른 김쥐포가 시각적 특성이 우수하고, 특히 식감과 맛에서 관능적 특성이 매우 우수한 것으로 평가되었다. 비교예의 경우 김의 수축현상이 발생하고, 롤링시에 쥐포표면으로부터 탈리되어 떨어져 나온 경우가 관찰되었으나, 본 발명 실시예의 경우에는 전체적으로 우수하였으며, 특히 실시에 2와 실시예 3에서 보다 효과가 좋은 것으로 관찰되었다.As can be seen from Table 3, in all the test items, the gimjwipo according to the present invention was evaluated to have excellent visual characteristics, and particularly excellent sensory characteristics in terms of texture and taste. In the case of the comparative example, shrinkage of seaweed occurred, and it was observed that the laver was detached from the surface of the rat cloth during rolling, but in the case of the example of the present invention, it was excellent overall, and in particular, the effect was better than in Example 2 and Example 3. Observed.
또한, 실온에서 1주일 경과 후에 관능적 특성을 측정한 결과 하기 표 4에서와 같이 본 발명 실시예의 경우 시각적특성이 그대로 유지되고, 맛, 향 및 식감(쫀득함) 동등하게 유지된 반면, 비교예의 경우 2일 이후 경화가 진행되어 씹기 힘들었으며, 부착된 김 역시 대부분 탈리되고 눅눅해져 맛을 저하시켜 전반적으로 점수가 낮게 나타났다. 양면에 김을 도포한 실시예 4의 김쥐포가 가장 우수한 것으로 나타났다.In addition, as a result of measuring the sensory characteristics after 1 week at room temperature, as shown in Table 4 below, in the case of the examples of the present invention, the visual characteristics were maintained, and the taste, aroma and texture (chewiness) were equally maintained, whereas in the case of Comparative Example 2 After 10 days, hardening progressed and it was difficult to chew, and most of the attached seaweed was detached and soggy, reducing the taste, resulting in a low overall score. The seaweed cloth of Example 4, in which seaweed was applied on both sides, was found to be the best.
♪ 1. 아주나쁘다. 2. 나쁘다. 3. 보통이다. 4. 좋다. 5. 아주좋다. ♪ 1. Very bad. 2. Bad. 3. It is normal. 4. Good. 5. Very good.
이상의 설명은 본 발명의 기술 사상을 예시적으로 설명한 것에 불과한 것으로서, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자라면 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 다양한 수정 및 변형이 가능할 것이다. 따라서, 본 발명에 개시된 실시예들은 본 발명의 기술 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이고, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것은 아니다. 본 발명의 보호 범위는 아래의 청구범위에 의하여 해석되어야 하며, 그와 동등한 범위 내에 있는 모든 기술사상은 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다.The above description is merely an example of the technical idea of the present invention, and various modifications and variations can be made to those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are not intended to limit the technical spirit of the present invention, but to explain, and the scope of the technical spirit of the present invention is not limited by these embodiments. The protection scope of the present invention should be construed according to the claims below, and all technical ideas within the equivalent range should be construed as being included in the scope of the present invention.
Claims (4)
쥐포 80~90 중량%, 설탕 5~10 중량%, 소금 0.5~1.5 중량%, 솔비톨 1.0~2.0 중량%, 글루타민산나트륨 0.5~1.0 중량%, 김 0.1~0.5 중량%, 및 잔여량의 찹쌀풀을 포함하는 것을 특징으로 하는 김쥐포의 제조방법.According to claim 1,
80 to 90% by weight of rat cloth, 5 to 10% by weight of sugar, 0.5 to 1.5% by weight of salt, 1.0 to 2.0% by weight of sorbitol, 0.5 to 1.0% by weight of sodium glutamate, 0.1 to 0.5% by weight of seaweed, and the remaining amount of glutinous rice paste A method for producing Kimchipo, characterized in that for doing.
당은 설탕인 것을 특징으로 하는 김쥐포의 제조방법.According to claim 2,
Sugar is a method for producing Kimchipo, characterized in that sugar.
당은 설탕의 일부를 대체하여 트레할로스, 또는 트레할로스와 스테비아를 더 포함하는 것을 특징으로 하는 김쥐포의 제조방법.
According to claim 3,
Sugar is a method for producing seaweed, characterized in that it further comprises trehalose, or trehalose and stevia by replacing a part of sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210074168A KR20220165483A (en) | 2021-06-08 | 2021-06-08 | Preparation method of laver coated filefish and the product thereby |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020210074168A KR20220165483A (en) | 2021-06-08 | 2021-06-08 | Preparation method of laver coated filefish and the product thereby |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20220165483A true KR20220165483A (en) | 2022-12-15 |
Family
ID=84439663
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020210074168A KR20220165483A (en) | 2021-06-08 | 2021-06-08 | Preparation method of laver coated filefish and the product thereby |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20220165483A (en) |
-
2021
- 2021-06-08 KR KR1020210074168A patent/KR20220165483A/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101952331B1 (en) | Method for preparing beef jerky with Paprica | |
| KR20200145141A (en) | Bread manufacturing method and bread produced by the method | |
| KR102003132B1 (en) | Deep fried dumpling containing shrimps and preparation method of the same | |
| KR20220165483A (en) | Preparation method of laver coated filefish and the product thereby | |
| KR101942816B1 (en) | Method for manufacturing gimbap comprising pork duruchigi and gimbap comprising pork duruchigi manufactured by the same | |
| KR101313040B1 (en) | Method of manufacture a cookie using persimmon | |
| KR102160561B1 (en) | Method for preparation of laver snack using far infrared ray, and laver snack prepared thereby | |
| KR101178202B1 (en) | Method for preparing of fried meat | |
| KR102135902B1 (en) | Method for matufactureing dried pollack snack | |
| JP2000501291A (en) | Smoked baked products and method for producing the same | |
| KR101977666B1 (en) | Method of manufacturing fried chicken | |
| KR102334785B1 (en) | Auricularia auricula-boogak | |
| EP1483969A1 (en) | Cracker comprising particulate food topping | |
| KR20190051281A (en) | Method for Manufacturing Black Barley Cracker | |
| KR102643237B1 (en) | Fermenting Batter Chicken and Method of Preparing the Same | |
| JPH0260553A (en) | Preparation of wet rice cracker | |
| JPH02100645A (en) | Preparation of processed frozen rice cake suitable for heating with microwave oven | |
| JP2004016174A (en) | Processed food like roasted sweet potato and method for producing the same | |
| KR20230128650A (en) | method for manufacturing laver-boogak | |
| KR20170085318A (en) | Method for manufacture of snack laver | |
| JP2003304818A (en) | Method for production of dainty | |
| KR20230073388A (en) | Manufacturing method of waxy corn bread | |
| JPS5876056A (en) | Preparation of instant fine handmade noodle (manually drawn noodle) | |
| KR20230097468A (en) | Manufacture of Seasoned Laver | |
| JP2017029055A (en) | Process for producing dried noodle |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal |