KR960010969B1 - Method for producing laver - Google Patents
Method for producing laver Download PDFInfo
- Publication number
- KR960010969B1 KR960010969B1 KR1019930025718A KR930025718A KR960010969B1 KR 960010969 B1 KR960010969 B1 KR 960010969B1 KR 1019930025718 A KR1019930025718 A KR 1019930025718A KR 930025718 A KR930025718 A KR 930025718A KR 960010969 B1 KR960010969 B1 KR 960010969B1
- Authority
- KR
- South Korea
- Prior art keywords
- glutinous rice
- dried
- drying
- gimbugak
- sorbitol
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 39
- 235000009566 rice Nutrition 0.000 claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 15
- 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 description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 239000000600 sorbitol Substances 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000004809 Teflon Substances 0.000 claims abstract description 6
- 229920006362 Teflon® Polymers 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 2
- 241000209094 Oryza Species 0.000 claims description 38
- 238000001035 drying Methods 0.000 claims description 19
- 235000013312 flour Nutrition 0.000 claims description 12
- 241001474374 Blennius Species 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 5
- 235000010356 sorbitol Nutrition 0.000 claims 2
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 229910052782 aluminium Inorganic materials 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 3
- 239000003292 glue Substances 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 230000001680 brushing effect Effects 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000008162 cooking oil Substances 0.000 description 6
- 239000004698 Polyethylene Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 238000005336 cracking Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920006267 polyester film Polymers 0.000 description 2
- 229920000573 polyethylene Polymers 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 238000013077 scoring method Methods 0.000 description 1
- 210000000352 storage cell Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 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
Description
제1도는 종래 김부각의 제조공정도.1 is a manufacturing process of the conventional gimbugak.
제2도는 본 발명에 따른 김부각의 제조공정도이다.2 is a manufacturing process of gimbugak according to the present invention.
본 발명은 옛부터 식용하여온 김부각의 제조방법에 관한 것으로, 특히 상품화가 가능하도록 건조공정을 자동화시킨 김부각의 제조방법에 관한 것이다.The present invention relates to a manufacturing method of gimbugak, which has been edible since ancient times, and more particularly, to a manufacturing method of gimbugak which has been automated by a drying process to enable commercialization.
전통식품이면서 현대인의 기호에도 알맞는 식품중의 하나인 김부각은 옛부터 주로 해안지방이나 절에서 식용하여 왔으나 그 제조방법이 까다롭고 세심한 취급을 요하는 공정상의 제약으로 인해 상업화가 거의 되지 못하고 있는 실정이며 최근에는 상업적 생산공정개발의 필요성이 대두되고 있다.Kimbu Gak, a traditional food and one of the foods suitable for modern tastes, has been edible in coastal areas and temples since ancient times, but its manufacturing method is difficult and commercialization is hardly achieved due to the process constraints that require careful handling. Recently, the need for commercial production process development has emerged.
제1도는 종래의 김부각을 제조하는 공정도로서, 찹쌀가루에 설탕, 소금, 조미료 및 물을 혼합하여 제조한 조미찹쌀풀을 건조김에 바른후 그 위에 건조김을 붙이고 다시 조미찹쌀풀을 바른 상태에서 통깨 등의 고명을 뿌린후 그늘에서 1∼2일동안 건조시킨 김부각을 적당한 크기로 절단한 뒤 그대로 식용하거나 튀겨서 (또는 구워서) 식용하게 되는데 사용자마다 찹쌀가루에 첨가하는 부원료를 일부 바꾸는 한편, 부드러운 솔을 사용하여 찹쌀풀을 일정한 두께로 건조김에 바르는 작업이 사용자에 따라 편차가 심하여 품질유지에 문제가 있었을 뿐만 아니라 건조김에 조미찹쌀풀을 바르면 조미찹쌀풀에 수분이 많이 포함되있어서 건조김의 외형이 뒤틀려서 품질이 조악해지며 숙련자가 하더라도 세심하게 공정을 처리해야하므로 많은 시간과 인력이 소요되는 문제점이 있었다.1 is a process for manufacturing a conventional gimbugak, seasoned glutinous rice paste prepared by mixing sugar, salt, seasoning and water to glutinous rice flour and dried gimyeo on top of the dried seaweed and sesame in the state that seasoned glutinous rice paste again After sprinkling the garnish of the back, the dried gimbugak is dried for 1 ~ 2 days in the shade and then edible or fried (or baked) as it is.Each user changes some of the additives added to the glutinous rice flour. The application of glutinous rice paste to dry laver with a certain thickness was very different depending on the user, so there was a problem in maintaining the quality, and when seasoning glutinous rice paste was applied to dried laver, the appearance of dried laver was distorted. Quality is poor and requires a lot of time and manpower because even the skilled person has to process the process carefully. There was a problem.
따라서 본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 숙련자가 아니라도 양질의 김부각을 대량 생산할 수 있는 생산공정을 개발함으로써 상업화가 가능한 김부각의 제조방법을 제공함에 그 목적이 있다.Accordingly, an object of the present invention is to provide a manufacturing method of gimbugak that can be commercialized by developing a production process capable of mass-producing high quality gimbugak even if the skilled person is not skilled.
상기와 같은 목적을 달성하기 위한 본 발명은 테프론이 코팅된 건조판에 소르비톨(Sorbitol)이 첨가된 조미찹쌀풀을 소정의 두께만큼 바른후 그 위에 건조김을 붙이고 이를 상온에서 예비건조시킨 다음 고온(약 40℃)으로 열풍건조(또는 직열건조)시켜 최종적으로 튀김공정을 마친후에도 색상 및 조직감이 뛰어나 상품성이 높은 김부각을 제조함을 특징으로 한다.The present invention for achieving the above object is applied to the Teflon-coated dry plate sorbitol (Sorbitol) added seasoning glutinous rice paste to a predetermined thickness and then attached to the dried seaweed on it and pre-dried at room temperature and then high temperature ( Hot air drying (or direct heat drying) to about 40 ℃) is characterized by producing a gimbugak with high colorability and texture even after the final frying process.
이하, 첨부도면을 참조하여 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
제2도는 본 발명에 따른 김부각의 제조공정으로서, 제조공정별로 본 발명을 설명하면 다음과 같다.2 is a manufacturing process of gimbugak according to the present invention, the present invention will be described by the manufacturing process as follows.
조미찹쌀풀의 제조공정Manufacturing process of seasoning glutinous rice paste
찹쌀가루의 입도 및 찹쌀풀의 농도에 따라 김부각의 제조특성에 미치는 영향을 실험하기 위해서 찹쌀가루의 입도를 70메쉬, 80메쉬, 100메쉬, 120메쉬로 구분하고 찹쌀가루와 물의 비율을 1 : 4, 1 : 5, 1 : 6, 1 : 7, 1 : 8로 조절하여 제2도의 제조공정도에 따라 김부각을 제조한 결과 찹쌀가루의 입도가 80메쉬 이상이면 적당하였고 찹쌀가루와 물의 적정 중량비는 1 : 4∼1.6로 나타났다.In order to test the effect of glutinous rice flour on the manufacturing characteristics of gimbugak according to the concentration of glutinous rice flour and glutinous rice paste, the grain size of glutinous rice flour was divided into 70 mesh, 80 mesh, 100 mesh, and 120 mesh, and the ratio of glutinous rice flour and water was 1: 4. , 1: 5, 1: 6, 1: 7, 1: 8, Gimbugak was prepared according to the manufacturing process of FIG. 2 and the grain size of glutinous rice flour was more than 80 mesh, and the proper weight ratio of glutinous rice flour and water was 1 : 4 to 1.6.
한편, 찹쌀가루에 첨가하는 설탕, 소금, 소르비톨, 조미료 등의 첨가비율을 [표-1]과 같이 달리하여 제조한 각각의 조미찹쌀풀을 건조판에 약 1.0mm의 두께로 바르고 그 위에 건조김을 붙여서 약 40℃에서 건조하였다. 그 결과 배합비율을 달리한 각 시료에 따라 건조특성이 상이하게 나타났다. 즉, 찹쌀가루만을 사용한 시료 D는 건조과정중 김의 표면에 균열이 생기는 단점이 있으며, 설탕성분이 상대적으로 많이 포함된 시료 A는 건조중 설탕이 녹아 건조판에 김이 달라붙어서 이를 떼어내기 어려웠으며, 찹쌀풀에 소르비톨만 첨가한 시료 C는 김표면에 균열이 생기지 않고 건조판에서 김을 떼어내기 쉬운 잇점이 있는 반면에 소르비톨 함량이 많아 관능적으로 좋지 않았다. 그러나, 찹쌀가루에 15중량%의 소르비톨을 첨가한 시료 B는 관능적 기호도가 뛰어나고 김표면에 균열이 발생하지 않는 등 가장 적절한 시료로 평가되었다.On the other hand, each seasoning glutinous rice paste prepared by varying the addition ratio of sugar, salt, sorbitol, seasoning, etc. added to glutinous rice powder as shown in [Table-1] to a drying plate with a thickness of about 1.0mm and dried on it It was dried at about 40 ° C. As a result, the drying characteristics were different according to each sample having a different mixing ratio. In other words, sample D using only glutinous rice powder has the disadvantage of cracking on the surface of laver during the drying process, and sample A, which contains a relatively large amount of sugar, was difficult to remove because the sugar melted during drying and the laver stuck to the dry plate. In addition, sample C added only sorbitol to glutinous rice paste had the advantage that it was easy to remove the seaweed from the dry plate without cracking on the seam surface, while the sorbitol content was high and it was not sensually good. However, Sample B, in which 15% by weight of sorbitol was added to glutinous rice flour, was evaluated as the most suitable sample, having excellent sensory taste and no cracking on the seam surface.
건조판에 조미찹쌀을 바르는 공정Process of seasoning glutinous rice on a dry plate
건조판의 재질에 따라 김부각의 물리적 성질이 변화하는 것을 [표-2]를 통해서 알 수 있다. 즉, 김부각의 떨어짐성(건조공정을 마친 김을 건조판으로부터 떼어내는 정도)와 형태유지능(건조공정 후 김표면의 균열, 수분에 의한 뒤틀림이 생기지 않고 원래의 형태로 유지하는 정도)이 건조판의 재질과 밀접한 관계를 가지므로 본 발명에 있어서는 떨어짐성과 형태유지능이 우수한 것으로 평가된 테프론 코팅판을 사용하였다.It can be seen from Table 2 that the physical properties of the gimbugak change according to the material of the drying plate. In other words, the deterioration property of the gimbugak (the degree of peeling the laver after the drying process) and the shape-keeping ability (the degree of maintaining the original shape without causing cracking of the seam surface and distortion by moisture after the drying process) Since it has a close relationship with the material of the plate, in the present invention, a Teflon-coated plate, which was evaluated to be excellent in peelability and form retention, was used.
○ : 우수, × : 보통, ×× : 불량○: Excellent, ×: Normal, ××: Poor
또한, 조미찹쌀풀의 두께에 따른 김부각의 품질특성을 알아보기 위해서 조미찹쌀풀의 두께를 각각 0.5mm, 1.0mm, 1.5mm, 2.0mm로 구분하여 제2도의 제조공정도에 따라 김부각을 제조한 후 관능검사를 실시하여 [표-3]의 평가결과를 얻었다. 관능검사는 잘 훈련된 15명의 관능검사요원을 대상으로 하여 5단계 평점법을 사용하였다.In addition, in order to examine the quality characteristics of seaweeds by the thickness of seasoned glutinous rice paste, the thickness of seasoned glutinous rice paste was divided into 0.5mm, 1.0mm, 1.5mm, and 2.0mm, respectively. The sensory test was carried out to obtain the evaluation results shown in [Table-3]. The sensory test was carried out using a five-step scoring method for 15 well-trained sensory testers.
* 5.0점 : 가장 좋다, 3.0점 : 보통이다, 1.0점 : 가장 나쁘다.* 5.0 points: best, 3.0 points: normal, 1.0 points: worst.
조미찹쌀풀의 두께가 0.5mm 이하인 경우에는 색상 및 조직감이 나빴으며, 두께가 1.5mm 이상인 경우에는 찹쌀의 평화에 걸리는 튀김시간이 길어져 색상이 좋지 않은 문제점이 있으나 두께를 약 1.0mm로 설정하였을 경우에는 색상, 조직감 및 튀김시간이 가장 양호하였다.If the thickness of seasoning glutinous rice paste is less than 0.5mm, the color and texture were bad, and if the thickness is more than 1.5mm, the color of the rice is not good due to the long frying time for peace of glutinous rice, but the thickness is set to about 1.0mm. Color, texture and frying time were the best.
건조공정Drying process
조미찹쌀풀에 붙여진 건조김에 수분이 충분히 흡습되도록 실온에서 30분정도 에비건조시킨 후 다시 고온으로 열풍건조(또는 직열건조)시키는데 50℃ 이상에서 열풍건조시킬 경우에는 김표면의 건조속도와 내부의 건조속도가 달라지므로 김표면의 일부분에 균열이 생김과 아울러 김부각의 떨어짐성이 저하되었으며, 40℃ 이하에서 열풍건조시킬 경우에는 건조속도가 매우 느려 장시간이 소요되었다.After drying for 30 minutes at room temperature to sufficiently absorb moisture in the dried laver attached to seasoned glutinous rice paste, hot air drying (or direct heat drying) again at high temperature. When hot air drying at 50 ℃ or higher, the drying speed of the surface and drying inside As the speed is different, cracks are formed on a part of the surface, and the fallability of the lattice angle is reduced. When the hot air is dried at 40 ° C. or lower, the drying speed is very slow.
따라서 본 발명에 있어서는 건조판에서 김부각을 떼어내기가 용이하고 김표면에 균열이 발생하지 않도록 40∼50℃에서 열풍건조시킨다.Therefore, in the present invention, it is easy to remove the gimbugak from the drying plate and hot-air-dried at 40 to 50 ° C. so as not to cause cracks on the seam surface.
튀김공정Frying Process
건조공정이 끝난 김부각을 적당한 크기로 잘라서 식용할 수 있으나 부가해서 상기 김부각을 튀기는 경우에는 맛과 색상을 식용유의 온도가 좌우한다. 즉, 식용유온도가 170℃ 이하에서는 찹쌀의 팽화시간이 길어져서 찹쌀의 일부가 타게되어 맛과 색상이 나빠지며, 식용유온도가 190℃ 이상에서는 순간적으로 팽화가 일어나 튀김공정의 조절이 어려워 김부각의 품질을 떨어뜨리므로 튀김공정에 적합한 식용유온도로는 약 180℃ 에서 처리하는 것이 바람직하다.The dried gimbugak may be edible by cutting it to a suitable size, but in addition, when frying the gimbugak, the temperature of the cooking oil influences the taste and color. That is, when the cooking oil temperature is 170 ℃ or less, the swelling time of the glutinous rice becomes longer, and a part of the glutinous rice burns, resulting in poor taste and color.When the cooking oil temperature is 190 ℃ or more, the swelling occurs momentarily, making it difficult to control the frying process. It is preferable to treat the cooking oil at about 180 ° C. as a suitable cooking oil temperature for the frying process.
포장Packing
전술한 공정에 따라 제조한 김부각을 폴리에칠렌(PE : 60㎛)필름과 폴리에스텔-폴리에칠렌-알루미늄 적층필름(PET/AL/PE : 12/7/40㎛)으로 진공포장하여 25℃의 저장고에서 3개월간 저장한 후 김부각의 품질을 측정한 결과를 [표-4]에 나타냈다.The gimbugak prepared according to the process described above was vacuum packed with a polyester film (PE: 60 μm) and a polyester-polyethylene-aluminum laminated film (PET / AL / PE: 12/7/40 μm) in a 25 ° C. storage cell. After storing for months, the results of measuring the quality of Kimbu Gak are shown in [Table-4].
* PE필름 : 폴리에칠렌 필름* PE film: polyester film
AL적층필름 : 폴리에스텔-알루미늄-폴리에틸렌의 적층필름AL laminated film: Polyester-aluminum-polyethylene laminated film
튀기거나 구운 김부각을 폴리에칠렌필름으로 포장한 경우에는 저장중에 생기는 산패에 의하여 색상이 변하거나 산패취가 발생할 뿐만 아니라 수분의 흡습되어 조직감이 나빠져서 소비자가 식용할때 불쾌감을 유발한다.When fried or baked gimbugak is packaged with a polyethylene film, the color changes or acid odor occurs due to rancidity generated during storage, and moisture is absorbed and the texture becomes worse, which causes discomfort when the consumer eats.
그러나, 폴리에칠렌-알루미늄 적층필름으로 포장한 경우에는 3개월간 저장한 후에도 김부각의 품질변화가 거의 일어나지 않았는데 폴리에칠렌-알루미늄 적층필름 포장재가 공기 및 수분을 차단하기 때문이다.However, in the case of packaging with a polyethylene-aluminum laminated film, the quality change of gimbugak hardly occurred even after three months of storage, because the polyethylene-aluminum laminated film packaging material blocks air and moisture.
따라서 김부각을 장기간 보관할 경우에는 폴리에칠렌-알루미늄 적층필름을 사용하여 김부각을 포장하는 것이 바람직하다.Therefore, when the gimbugak is stored for a long time, it is preferable to pack the gimbugak using a polyethylene-aluminum laminated film.
실시예 1Example 1
찹쌀가루 100g에 소르비톨 12중량%, 설탕 5중량%, 소금 4중량%, 물 400중량%을 첨가·혼합하여 제조한 조미찹쌀풀을 테프론이 코팅된 건조판에 1.0mm 두께로 바른 다음, 그 위에 건조김을 붙여 실온에서 30분간 예비건조시킨 후 40℃에서 3시간동안 열풍건조시켜 김부각을 제조하였다.Seasoned glutinous rice paste prepared by adding and mixing 12% by weight of sorbitol, 5% by weight of sugar, 4% by weight of salt, and 400% by weight of water to 100g of glutinous rice flour, and apply 1.0mm thick on a Teflon-coated dry plate, The paste was dried and preliminarily dried at room temperature for 30 minutes, followed by hot air drying at 40 ° C. for 3 hours to prepare a laver.
실시예 2Example 2
조미찹쌀풀의 두께를 1.5mm로 하여 실시예 1과 같이 제조한 김부각을 가로 5cm, 세로 5cm로 절단하고 180℃의 식용유에서 2초간 튀긴 김부각을 폴리에스텔-폴리에칠렌-알루미늄 적층필름으로 포장하여 저장용 김부각을 제조하였다.The thickness of the seasoning glutinous rice paste is 1.5mm. The gimbugak prepared in Example 1 is cut into 5cm horizontal and 5cm vertical, and the seaweed fried gimbugak fried in cooking oil at 180 ° C. for 2 seconds is packed with a polyester-polyethylene-aluminum laminated film for storage. Gimbugak was prepared.
이상과 같은 본 발명은 조미찹쌀풀에 소르비톨을 첨가하고 테프론이 코팅된 건조판을 사용하여 건조김의 떨어짐성과 형태유지능을 향상시킴으로써 전통적인 김부각의 맛과 품질을 간직하면서도 상업화가 용이한 장점을 가진다. 또한, 폴리에스텔-폴리에칠렌-알루미늄 적층필름으로 김부각을 포장함으로써 장기간 보관할 수 있는 잇점이 있다.The present invention as described above has the advantage of easy commercialization while retaining the taste and quality of traditional gimbugak by adding sorbitol to glutinous glutinous rice and using a Teflon-coated dry plate to improve the fallability and formability of dried laver. . In addition, there is an advantage that can be stored for a long time by wrapping gimbugak with a polyester-polyethylene-aluminum laminated film.
Claims (5)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (en) | 1993-11-29 | 1993-11-29 | Method for producing laver |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (en) | 1993-11-29 | 1993-11-29 | Method for producing laver |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR950013409A KR950013409A (en) | 1995-06-15 |
| KR960010969B1 true KR960010969B1 (en) | 1996-08-14 |
Family
ID=19369273
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019930025718A KR960010969B1 (en) | 1993-11-29 | 1993-11-29 | Method for producing laver |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR960010969B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11272724B2 (en) | 2012-12-18 | 2022-03-15 | Cj Cheiljedang Corp. | Laver-snack made of laver and cereal sheets and process of producing the same |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101465999B1 (en) * | 2013-11-15 | 2014-11-27 | 유한회사 깃듬 | Laver-boogak and method for manufacturing it |
| KR101658571B1 (en) * | 2015-06-09 | 2016-09-21 | 유한회사 깃듬 | method for manufacturing laver-boogak |
-
1993
- 1993-11-29 KR KR1019930025718A patent/KR960010969B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US11272724B2 (en) | 2012-12-18 | 2022-03-15 | Cj Cheiljedang Corp. | Laver-snack made of laver and cereal sheets and process of producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR950013409A (en) | 1995-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPS61199746A (en) | Expandable food raw material | |
| CN104187323A (en) | Rice dumpling and preparation process thereof | |
| KR100345935B1 (en) | Manufacturing method of fried laver | |
| KR960010969B1 (en) | Method for producing laver | |
| KR20050072639A (en) | Processed laver and method of manufacturing the same | |
| KR101658993B1 (en) | Manufacturing Method of Retort Pouch Packaging Rice | |
| KR20180066727A (en) | Method for manufacturing of bugak and the bugak manufactured thereby | |
| KR102046805B1 (en) | Fish meat-bugak and manufacturing method for the same | |
| CN109744476A (en) | Zongzi's cooking technique in industrialization large-scale production | |
| CN1269423C (en) | Method for making fried pork chop, and fried pork chop | |
| KR20140005000A (en) | Manufacturing method of nonglutinous rice cake for frying only | |
| KR100937334B1 (en) | Method of manufacturing instant scorched rice soup containing seafood | |
| KR20170137981A (en) | Edible packing paper for ramen soup and manufacturing method thereof | |
| KR101940576B1 (en) | Agar noodles manufactured using agar powder and method for manufacturing the same | |
| KR100417110B1 (en) | method for making a salted laver and a salted laver which is made by the method | |
| CN1133143A (en) | Production method for instant dumpling and dumpling soup | |
| JPH02100645A (en) | Preparation of processed frozen rice cake suitable for heating with microwave oven | |
| KR20050081905A (en) | The food spices pack made of seaware, it's manufacturing method and packing method | |
| KR20170062306A (en) | manufacture method of snack using | |
| JPH0728688B2 (en) | How to fill rose-shaped food | |
| CN114246198A (en) | Technology and process for generating ultramicro bubbles on dough sheet | |
| CN113907259A (en) | Instant noodles and process thereof | |
| CN112137039A (en) | Preparation method of crab meat hamburger | |
| KR20230097468A (en) | Manufacture of Seasoned Laver | |
| KR870001489B1 (en) | Method for producing improved seaweed |
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 |