KR950013409A - 김부각 제조방법 - Google Patents
김부각 제조방법 Download PDFInfo
- Publication number
- KR950013409A KR950013409A KR1019930025718A KR930025718A KR950013409A KR 950013409 A KR950013409 A KR 950013409A KR 1019930025718 A KR1019930025718 A KR 1019930025718A KR 930025718 A KR930025718 A KR 930025718A KR 950013409 A KR950013409 A KR 950013409A
- Authority
- KR
- South Korea
- Prior art keywords
- gimbugak
- glutinous rice
- manufacturing
- drying
- dried
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract 6
- 235000009566 rice Nutrition 0.000 claims abstract 6
- 238000001035 drying Methods 0.000 claims abstract 5
- 238000000034 method Methods 0.000 claims abstract 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 abstract 3
- 239000000600 sorbitol Substances 0.000 claims abstract 3
- 239000004809 Teflon Substances 0.000 claims abstract 2
- 229920006362 Teflon® Polymers 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims 5
- 235000011194 food seasoning agent Nutrition 0.000 claims 4
- 235000010356 sorbitol Nutrition 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 241001474374 Blennius Species 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000008162 cooking oil Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000011899 heat drying method Methods 0.000 claims 1
- 238000007602 hot air drying Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 2
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 229910052782 aluminium Inorganic materials 0.000 abstract 1
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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/60—Sugars, e.g. mono-, di-, tri-, tetra-saccharides
- A23V2250/64—Sugar alcohols
- A23V2250/642—Sorbitol
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
- Confectionery (AREA)
Abstract
본 발명은 옛부터 식용하여온 김부각의 제조방법에 과한 것으로, 특히 상품화가 가능하도록 건조공정을 자동화시킨 김부각의 제조방법에 관한 것으로, 테프론이 코팅된 건조판에 소르비톨(Sorbitol)이 첨가된 조미찹쌀풀을 소정의 두께만큼 바른 후 그위에 건조김을 붙이고 이를 상온에서 예비건조시킨 다음고온(약 40℃)으로 열풍건조시켜 최종적으로 튀김공정을 마친 후에도 색상 및 조직감이 뛰어나 상품성이 높은 김부각을 제조함을 특징으로 한다.
본 발명은 조미찹쌀풀에 소르비톨을 첨가하고 테프론이 코팅된 건조판을 사용하여 건조김의 떨어짐성과 형태유지능을 향상시킴으로써 전통적인 김부각의 맛과 품질을 간직하면서도 상업화가 용이가 장점을 가진다. 또한, 폴리에스텔-폴리에칠렌-알루미늄 적층필름으로 김부각을 포장함으로써 장기간 보관할 수 있는 잇점이 있다.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제1도는 종래 김부각의 제조공정도,
제2도는 본 발명에 따른 김부각의 제조공정도이다.
Claims (5)
- 소금, 설탕, 조미료, 소르비톨을 소량첨가한 찹쌀가루에 물을 혼합하여 조미찹쌀풀을 제조하며, 상기 조미찹쌀품을 건조판에 1.0∼2.0mm 두께로 바른 다음 그 위에 건조김을 붙여 실온에서 20∼40분간 예비건조 시킨 후 40℃∼80℃에서 2∼4시간동안 건조시켜 일정한 형태로 절단한 후 150∼190℃의 식용유에서 튀기거나 굽거나 또는 그대로 포장하여 제조한 넋을 특징으로 하는 김부각의 제조방법.
- 제1항에 있어서, 찹쌀가루와 물의 비를 1:∼1:6으로 혼합하여 조미찹쌀품을 제조함을 특징으로 하는 김부각의 제조방법.
- 제1항에 있어서, 건조는 열풍건조 또는 직열등으로 건조하는 것임을 특징으로 하는 김부각의 제조방법.
- 제1항에 있어서, 상기 소르비톨은 건조김의 떨어짐성을 좋게하기 위해서 10∼20중량% 첨가됨을 특징으로 하는 김부각의 제조방법.
- 제1항에 있어서, 상기 건조판은 테프론을 코팅하여 제조한 것임을 특징으로 하는 김부각의 제조방법.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (ko) | 1993-11-29 | 1993-11-29 | 김부각 제조방법 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (ko) | 1993-11-29 | 1993-11-29 | 김부각 제조방법 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950013409A true KR950013409A (ko) | 1995-06-15 |
| KR960010969B1 KR960010969B1 (ko) | 1996-08-14 |
Family
ID=19369273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (ko) | 1993-11-29 | 1993-11-29 | 김부각 제조방법 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960010969B1 (ko) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101465999B1 (ko) * | 2013-11-15 | 2014-11-27 | 유한회사 깃듬 | 김부각 및 김부각 제조방법 |
| KR20150070083A (ko) * | 2015-06-09 | 2015-06-24 | 유한회사 깃듬 | 김부각 제조방법 |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20140079272A (ko) | 2012-12-18 | 2014-06-26 | 씨제이제일제당 (주) | 김과 곡물 시트를 이용한 김스낵 및 이의 제조방법 |
-
1993
- 1993-11-29 KR KR1019930025718A patent/KR960010969B1/ko not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101465999B1 (ko) * | 2013-11-15 | 2014-11-27 | 유한회사 깃듬 | 김부각 및 김부각 제조방법 |
| KR20150070083A (ko) * | 2015-06-09 | 2015-06-24 | 유한회사 깃듬 | 김부각 제조방법 |
Also Published As
| Publication number | Publication date |
|---|---|
| KR960010969B1 (ko) | 1996-08-14 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| G160 | Decision to publish patent application | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20030731 Year of fee payment: 8 |
|
| LAPS | Lapse due to unpaid annual fee |