KR100442546B1 - method for making boogak into snack and snack which is made by the method - Google Patents
method for making boogak into snack and snack which is made by the method Download PDFInfo
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- KR100442546B1 KR100442546B1 KR10-2001-0065723A KR20010065723A KR100442546B1 KR 100442546 B1 KR100442546 B1 KR 100442546B1 KR 20010065723 A KR20010065723 A KR 20010065723A KR 100442546 B1 KR100442546 B1 KR 100442546B1
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- 235000011888 snacks Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 50
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229940094952 green tea extract Drugs 0.000 claims abstract description 12
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 12
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 5
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 5
- 239000003549 soybean oil Substances 0.000 claims abstract description 5
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 3
- 241000237502 Ostreidae Species 0.000 claims abstract description 3
- 238000007605 air drying Methods 0.000 claims abstract description 3
- 229940029982 garlic powder Drugs 0.000 claims abstract description 3
- 239000002075 main ingredient Substances 0.000 claims abstract description 3
- 235000020636 oyster Nutrition 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 241000332371 Abutilon x hybridum Species 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 6
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000061456 Solanum tuberosum Species 0.000 claims description 5
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 5
- 241001474374 Blennius Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 235000011511 Diospyros Nutrition 0.000 claims description 3
- 244000236655 Diospyros kaki Species 0.000 claims description 3
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 239000012267 brine Substances 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 240000003889 Piper guineense Species 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 238000003860 storage Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
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- 235000000346 sugar Nutrition 0.000 description 3
- 235000021404 traditional food Nutrition 0.000 description 3
- 235000015895 biscuits Nutrition 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000012046 side dish Nutrition 0.000 description 2
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000005001 laminate film Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
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- 235000014102 seafood Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
본 발명은 부각스낵에 관한 것으로서, 그 방법은 부각으로 만들어질 건조된 재료에 풀을 바르는 단계; 풀이 도포된 재료를 70℃ 내지 85℃의 열풍에 의해 4 내지 6시간 동안 건조시키는 단계; 열풍에 의해 건조된 재료를 노상에서 이슬을 맞히면서 1일간 자연 건조시켜서 눅눅하게 건조시키는 단계; 눅눅하게 건조된 재료를 가장 큰 한 변의 길이가 2 내지 3㎝가 되도록 절단시키는 단계; 절단된 부각 재료를 대두유에 넣어 160℃ 내지 195℃에서 2초 내지 5초 동안 튀기는 단계; 튀김된 재료를 2400rpm 내지 3000rpm에서 작동하는 원심분리기에 넣어 3분 내지 7분 동안 탈유시키는 단계; 탈유된 부각 재료를 소정 량의 휜보리새우가루로 코팅시키는 단계; 그리고 상기 코팅된 부각 재료를 단열적이고 부패방지되도록 포장하는 단계를 포함하며, 여기에서 상기 풀은 주재료로서 물과 찹쌀가루를 함유하고 있고, 양념재로서, 건조마늘가루 또는 건조생강가루, 흰보리새우가루 및 다시마 국물을 함유하고 있고, 그리고 산패지연제로서 녹차추출물을 포함하는 것으로 되어 있다.The present invention relates to relief snacks, the method comprising: applying paste to a dried material to be made relief; Drying the paste-coated material by hot air at 70 ° C. to 85 ° C. for 4 to 6 hours; Air drying the material dried by hot air for 1 day while dewing on the roadbed to dry it damply; Cutting the damp-dried material so that the largest side is 2 to 3 cm in length; Putting the cut relief material into soybean oil for 2 seconds to 5 seconds at 160 ° C. to 195 ° C .; Putting the fried material in a centrifuge operating at 2400 rpm to 3000 rpm to deoil for 3 to 7 minutes; Coating the deoiled incidence material with a predetermined amount of oyster shrimp powder; And packaging the coated relief material to be insulated and anti-corruption, wherein the grass contains water and glutinous rice flour as main ingredients, and as seasoning material, dried garlic powder or dried ginger powder, white barley shrimp It contains powder and kelp broth, and contains green tea extract as a rancidity retardant.
Description
본 발명은 부각을 이용하여 스낵을 만드는 방법 및 그 방법에 의해 제조된 스낵에 관한 것이다.The present invention relates to a method of making a snack using incidence and a snack produced by the method.
스낵이란 넓은 의미로 가벼운 식사, 도시락, 간식 등을 뜻하는 것으로, 하루 세끼의 주식 이외에 가볍게 먹을 수 있는 식품을 말한다.Snack means a light meal, lunch box, snack, etc. in a broad sense, and refers to foods that can be lightly eaten in addition to three staples a day.
일반적으로 사용되는 스낵의 개념은 위에 부담을 주지 않고, 조직성을 가지는 동시에 코팅(coating)이나 시즈닝(seasoning) 등을 통해 다양하고 복합적인 맛과 풍미를 가진 것을 의미한다.The concept of snacks generally used means not to burden the stomach, but having a variety of complex tastes and flavors through coating or seasoning, while having organizational properties.
국내 식품 공정의 분류에 따르면, 건과류에서 오븐에 굽는 것은 비스킷이고 그 이외는 스낵(oil frying, 열풍, 튀김 등)으로 분류한다. 스낵의 개념은 광의적인 개념과 협의적인 개념으로 구분하여 생각할 수 있는데 광의적인 개념으로서의 스낵이란 부담 없이 즐기면서 간편하게 먹을 수 있는 모든 식품을 말하며 협의적인 개념으로서의 스낵이란 과자류 범주내의 스낵 과자를 일컬어 말할 수 있다.According to the classification of the domestic food process, baking in the oven in biscuits is classified as biscuits and other snacks (oil frying, hot air, fried, etc.). The concept of snack can be divided into broad concept and narrow concept. The broad concept snack refers to all foods that can be easily and easily enjoyed. The snack concept can also be referred to as snack snacks in the confectionary category. have.
원료 면에서도 소맥, 옥수수 등이 주종을 이루고 있고 원료의 품종 개량,가격 및 저장이 어려운 감자가 적은 부분을 구성하고 있으면서 최근 야채류 및 해산물을 이용한 제품이 있다.In terms of raw materials, wheat and corn are the dominant ingredients, and there are products using vegetables and seafood that make up a small portion of potatoes that are difficult to improve, price and store.
또한, 부각이란 다시마, 깻잎 등에 찹쌀가루로 쑨 풀을 발라 말렸다가 기름에 튀겨서 행하는 전통적인 방법에 의해 만들어진 반찬을 말한다. 이 부각은 전통식품 중에서 설탕 등 당류를 쓰지 않으므로 반찬이나 부식으로 이용할 수 있고, 섬유질 섭취에 적합하며, 간편한 편의식 제공 및 비상시의 식량 등으로 사용할 수 있어, 관심이 높아지고 있다.Incidence is a side dish made by the traditional method of applying sesame paste with kelp or sesame leaves and drying it with oil. Since the incidence does not use sugars such as sugar in traditional foods, it can be used as a side dish or corrosion, and is suitable for fiber intake, and can be used as a convenient convenience food and food for emergencies.
이들 종래의 부각은 자연산 농수산물 원료를 사용하고 있으며, 제조 시에 전통적인 방법을 고수하고 있으므로 식품 첨가물이나 잔류 농약, 과다한 가공 조건에서 발생할 수 있는 위생상의 안전문제나 위험성 및 품질저하를 배제할 수 있는 이점을 가지고 있다.These conventional incidences use natural agricultural and aquatic raw materials and adhere to traditional methods at the time of manufacture, eliminating hygienic safety issues, risks and quality degradation that may occur in food additives, residual pesticides, or excessive processing conditions. Have
하지만, 상기된 전통적인 방법으로 만들어진 부각은, 기름에 의한 산패, 저장 중의 품질 저하로 인하여, 기존 스낵처럼 입에 넣자마자 맛을 느낄 수 없는 상태로 인하여, 그리고 가볍게 씹히면서도 입속에 남지 않는 성질로 인하여, 스낵화된 제품으로 만들어서 판매하기가 어려웠었다.However, the incidence made by the traditional method described above is due to the rancidity caused by oil, the deterioration of the quality during storage, due to the inability to taste as soon as it is put into the existing snack, and due to the nature of being chewed and lightly chewed. It was difficult to sell it as a snack product.
본 발명은 상기 문제점을 해결하고자 안출된 것으로서, 입에 넣자마자 맛을 느낄 수 있는 첨가제가 첨가되어 있고, 가볍게 씹히면서도 입속에 남지 않고, 산패가 잘되지 않으며, 그리고 저장성이 좋아 스낵화할 수 있는 부각을 만들어서 판매할 수 있게 하는 방법 및 그 방법으로 만들어진 부각을 제공하는 것을 목적으로 하고 있다.The present invention has been made to solve the above problems, the additive is added to taste as soon as it is put in the mouth, not chewed lightly chewed, not rancidity, and good shelf life, good embossment The purpose of the present invention is to provide a method for making and selling a product and an incidence made by the method.
도 1은 본 발명에 따라 부각을 스낵으로 만드는 제조공정을 도시한 설명도,1 is an explanatory diagram showing a manufacturing process of making an incidence into snacks according to the present invention;
도 2는 녹차추출물을 첨가한 부각의 저장중 산가의 변화를 나타내는 그래프,2 is a graph showing the change in acid value during storage of incidence added with green tea extract,
도 3은 녹차추출물을 첨가한 부각의 저장중 과산화물가의 변화를 나타내는 그래프,3 is a graph showing the change of peroxide value during storage of incidence added with green tea extract,
도 4는 녹차추출물을 첨가한 부각의 저장중 경도의 변화를 나타내는 그래프, 그리고4 is a graph showing the change in hardness during storage of incidence added with green tea extract, and
도 5는 녹차추출물을 첨가한 부각의 저장중 수분의 변화를 나타내는 그래프.Figure 5 is a graph showing the change in moisture during storage of incidence added green tea extract.
본 발명은 상기된 목적을 달성하고자, 부각으로 만들어질 건조된 재료에 풀을 바르는 단계; 풀이 도포된 재료를 70℃ 내지 85℃의 열풍에 의해 4 내지 6시간 동안 건조시키는 단계; 열풍에 의해 건조된 재료를 노상에서 이슬을 맞히면서 1일간 자연 건조시켜서 눅눅하게 건조시키는 단계; 눅눅하게 건조된 재료를 가장 큰 한 변의 길이가 2 내지 3㎝가 되도록 절단시키는 단계; 절단된 부각 재료를 대두유에 넣어 160℃ 내지 195℃에서 2초 내지 5초 동안 튀기는 단계; 튀김된 재료를 2400rpm 내지 3000rpm에서 작동하는 원심분리기에 넣어 3분 내지 7분 동안 탈유시키는 단계; 탈유된 부각 재료를 소정 량의 휜보리새우가루로 코팅시키는 단계; 그리고 상기 코팅된 부각 재료를 단열적이고 부패방지되도록 포장하는 단계를 포함하며, 여기에서 상기 풀은 주재료로서 물과 찹쌀가루를 함유하고 있고, 양념재로서, 건조마늘가루 또는 건조생강가루, 흰보리새우가루 및 다시마 국물을 함유하고 있고, 그리고 산패지연제로서 녹차추출물을 포함하는 것으로 되어 있다.The present invention to achieve the above object, the step of applying a paste on the dried material to be made in relief; Drying the paste-coated material by hot air at 70 ° C. to 85 ° C. for 4 to 6 hours; Air drying the material dried by hot air for 1 day while dewing on the roadbed to dry it damply; Cutting the damp-dried material so that the largest side is 2 to 3 cm in length; Putting the cut relief material into soybean oil for 2 seconds to 5 seconds at 160 ° C. to 195 ° C .; Putting the fried material in a centrifuge operating at 2400 rpm to 3000 rpm to deoil for 3 to 7 minutes; Coating the deoiled incidence material with a predetermined amount of oyster shrimp powder; And packaging the coated relief material to be insulated and anti-corruption, wherein the grass contains water and glutinous rice flour as main ingredients, and as seasoning material, dried garlic powder or dried ginger powder, white barley shrimp It contains powder and kelp broth, and contains green tea extract as a rancidity retardant.
이하, 본 발명의 실시예에 따른 구체적인 설명이 첨부된 도 1을 참조하여 설명될 것이다.Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.
부각의 대상이 될 재료는 향이 독특하여야 하고, 녹말성분이 많아 퍼핑성이 우수하여야 하고, 당 성분이 적어야 하고, 수분을 5% 이하로 함유하고 있어야 하고, 영양소가 많아야 하며, 그리고 두께가 얇아야 하는 조건을 가지고 있다. 따라서, 부각으로 만들어질 재료는 김, 다시마, 북어포, 고추, 인삼, 들깨송이, 녹차, 감잎, 박의 과육, 깻잎, 도라지, 감자 등이 될 수 있다.The material to be incited should have unique aroma, high starch content, excellent puffing, low sugar content, less than 5% water content, high nutrients, and thin thickness. I have a condition. Therefore, the material to be made of relief may be laver, kelp, bukeopo, red pepper, ginseng, perilla, green tea, persimmon leaves, pulp of persimmon, sesame leaf, bellflower, potato and the like.
여기에서, 상기된 부각 재료중 시중에서 세척과정을 거쳐 판매되지 않는 부각재료, 예를 들면 상기 건조북어포, 건조다시마, 건조미역은 본 부각 제조 공정 전에 별도로 세척/건조 과정을 거쳐 염분을 제거하여야 하며, 그리고 이 건조북어포는 종래로부터 대부분 사료로서 널리 소비되어 온 북어껍질을 말하며, 이 북어껍질은 연하고, 양념침투가 잘되어서 부각 재료로서 바람직하다. 또한, 상기된 부각 재료중 스낵화하기에 크기가 큰 김, 다시마, 북어포, 고추, 인삼, 도라지, 감자는 이후에 설명되는 찹쌀풀 도포 공정 전에 일정크기로 접어지거나 또는 절단되는 것은 바람직하며, 그리고 상기된 부각 재료중 외면에 찹쌀풀을 도포하기에 표면이 매끄러운 고추, 인삼, 도라지는 이후에 설명되는 찹쌀풀 도포 공정 전에 100℃의 물 또는 소금물에 데치는 처리가 행해지는 것은 바람직하다.Here, among the above-mentioned incidence materials, the incidence materials which are not sold through the washing process in the market, for example, the dried bookfish, dried seaweed, and dried seaweed, must be separately washed / dried before the saliva manufacturing process to remove salts. And, this dried bukeopo is a bukeo shell which has been widely consumed as a feed in the past. This bukeo shell is soft and well seasoned and is preferable as an incidence material. In addition, it is preferable that the laver, kelp, bukeopo, red pepper, ginseng, bellflower, and potato, which are large enough to be snacked, are folded or cut to a certain size before the glutinous rice paste application process described later, and It is preferable that the surface of the above-mentioned incidence material is coated with 100 ° C. water or brine before applying the glutinous rice, ginseng and bellflower to the glutinous rice paste, which will be described later.
먼저, 도 1에 도시된 바와 같이, 부각으로 만들어질 재료에 찹쌀풀을 바른다.First, as shown in Figure 1, apply the glutinous rice paste to the material to be made in relief.
상기 찹쌀풀은 물에 대한 중량%로서 1 내지 8%의 생마늘 다진 것 또는 건조생강가루, 1 내지 8%의 흰보리새우가루 및 1 내지 8%의 다시마 국물을 양념으로서 찹쌀가루에 첨가하고, 그리고 물에 대한 중량%로서 0.1 내지 1.0%의 녹차추출물을 산패지연제로서 찹쌀가루에 첨가하여,100℃까지 가열된 물에 찹쌀가루와 물의 혼합비가 1 : 3이 되도록 혼합한 후, 이 혼합물을 15분 내지 20분 교반하여 만들어진 것이다.The glutinous rice paste is added to the glutinous rice flour by seasoning of 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp powder and 1 to 8% of kelp broth as seasoning to water, and 0.1 to 1.0% of green tea extract as a weight-to-water ratio is added to glutinous rice flour as a rancidity retardant, and the mixture is mixed with water heated to 100 ° C such that the mixing ratio of glutinous rice flour and water is 1: 3, and then the mixture is mixed with 15 It is made by stirring for 20 minutes.
상기 녹차추출물은 예를 들어 녹차 6㎏을 물 200ℓ와 함께 추출기에 넣고 45℃ 내지 50℃의 온도에서 그리고 진공도 70㎜Hg에서 감압하여 얻어진 10ℓ의 농축물이다.The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.
부각으로 만들어질 재료에 찹쌀풀을 바른 후, 찹쌀풀이 도포된 재료를 70℃ 내지 85℃의 열풍, 바람직하게는 80℃의 열풍에 의해 4 내지 6시간 동안, 바람직하게는 5시간 동안 건조시킨다.After the glutinous rice paste is applied to the material to be embossed, the glutinous rice paste-coated material is dried by hot air at 70 ° C. to 85 ° C., preferably at 80 ° C. for 4 to 6 hours, preferably 5 hours.
열풍에 의해 건조된 재료를 노상에서 1일간 자연 건조시킨다. 자연건조 시, 자연 건조되는 재료에 이슬을 맞힘으로서 재료가 눅눅하게 건조된다. 재료를 눅눅하게 건조시키는 이유는 튀김공정시에 퍼핑(puffing)성을 좋게 하여 가볍게 씹히면서도 입속에 남지 않게 하고, 씹을 때 바삭바삭한 느낌이 나게 하기 위해서 그리고절단 작업시 건조된 재료가 부서지는 것을 방지하기 위해서 이다.The material dried by hot air is naturally dried on the road for 1 day. In natural drying, the material dries wet by dewing on the natural drying material. The reason for the dryness of the ingredients is to make puffing good during the frying process so that they do not remain in the mouth even when chewed lightly, to have a crunchy feeling when chewing, and to prevent the dried material from breaking during cutting. To do that.
눅눅하게 건조된 재료는 소정의 크기가 되도록, 예를 들면 가장 큰 한 변의 길이가 2 내지 3㎝가 되도록 절단된다.The damp-dried material is cut to a predetermined size, for example 2 to 3 cm in length of the largest one side.
상기 소정의 크기로 절단된 재료를 대두유에 넣어 160℃ 내지 195℃에서, 바람직하게는 185℃에서 2초 내지 5초 동안 튀긴다. 만약, 튀김 온도가 160℃ 이하 이에서 상기 절단된 재료가 튀김되면, 상기 튀김된 재료는 씹을 때 질척한 느낌을 갖게 하여, 스낵과 같은 씹는 느낌을 제공할 수 없다.The material cut into the predetermined size is placed in soybean oil and fried at 160 ° C to 195 ° C, preferably at 185 ° C for 2 to 5 seconds. If the cut material is fried at a frying temperature of 160 ° C. or less, the fried material may have a feeling of crunch when chewed, and thus cannot provide a chewing feeling such as a snack.
대두유에 넣어져 튀김된 부각 재료는 2400rpm 내지 3000rpm에서 작동하는 원심분리기에 넣어져 3분 내지 7분 동안 탈유시킨다.Incidence material fried in soybean oil is placed in a centrifuge operating at 2400 rpm to 3000 rpm to deoil for 3-7 minutes.
탈유된 부각 재료는 선택적으로 소정 량의 휜보리새우가루로 코팅된 다음, 단열적이고 부패방지되도록 포장된다. 상기 단열적이고 부패방지되도록 포장하는 방식을 이미 널리 공지되어 있으므로, 여기에서는 더 이상 상세한 설명이 생략된다.The deoiled incidence material is optionally coated with a predetermined amount of parsley shrimp and then packaged to be adiabatic and anti-corrosive. Since the method of packaging to ensure that the thermal insulation and anti-corruption is already well known, detailed description is omitted here.
상기 녹차추출물은 지방산화를 억제하는 효과, 미생물의 생육을 억제하는 효과, 그리고 공지된 충치 예방 효과를 가지고 있으며, 이를 입증하기 위해. 본 발명에 따라 만들어진 부각을 알루미늄 적층 필름으로 포장하여 악조건인 50℃의 인큐베이터(항온기)에서 실험한 예가 도 2 내지 도 5에 도시되어 있다.The green tea extract has the effect of inhibiting fatty acidization, the effect of inhibiting the growth of microorganisms, and known caries prevention effect, to prove this. An example of experiments in an incubator (thermostat) at 50 ° C, which is a bad condition, by packaging the reliefs made according to the present invention with an aluminum laminate film is shown in FIGS. 2 to 5.
본 발명은 상기와 같이 구성된 방법에 의해 전통 식품의 공정 가공 및 저장방법을 개선함으로써, 고품질, 위생적인 관리에 의한 고급 소비자의 지속적인 확보와 소비자 기호의 고급화 취향에 맞출 수 있는 고부가가치의 제품을 생산, 판매할 수 있게 하였으며, 그리고 다양한 전통 식품의 개발로 우리 농수산물을 원료로 하는 가공 식품 생산의 연중 가동이 가능해져 공장화에 의한 지속적인 생산과 농한기 대책 및 농어촌의 유휴 노동력, 부녀자와 늘어나는 노인층의 노동력 활용이 가능해저 고용기회와 농촌 사회의 내실화 증대에 기여할 수 있게 하였다.The present invention improves the process of processing and storage of traditional foods by the method configured as described above, thereby producing high value-added products that can be consistently secured by high-quality consumers by high-quality and hygienic management and tailored to the taste of consumer preferences. With the development of various traditional foods, the production of processed foods made from our agricultural and marine products is possible throughout the year, resulting in continuous production and measures against agricultural seasons, idle labor in farming and fishing villages, labor force of women and elderly people It can be used to contribute to the increase of employment opportunities in the seabed and the enhancement of rural society.
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| KR101296455B1 (en) * | 2011-06-10 | 2013-08-13 | 영농조합법인 늘새봄 | The Method of Making Freeze-Drying Sesame leaves |
| KR101344079B1 (en) * | 2012-04-20 | 2013-12-23 | 주식회사 대양식품 | Method for producing fried pollok |
| KR20150056136A (en) * | 2013-11-15 | 2015-05-26 | 유한회사 깃듬 | fried processed laver-boogak , apparatus manuvacturing it, and method for manufacturing it |
| KR20150067118A (en) * | 2015-06-09 | 2015-06-17 | 유한회사 깃듬 | fried processed laver-boogak |
| KR20170016077A (en) | 2015-08-03 | 2017-02-13 | 대한민국(관리부서:국립수산과학원) | Laver snack using dried laver and method for preparation thereof |
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| KR102455551B1 (en) * | 2020-06-25 | 2022-10-17 | 농업회사법인(주)나눔 | The Manufacturing Methode of Boogak using Chestnut |
| KR102771226B1 (en) * | 2023-02-07 | 2025-02-20 | 전주대학교 산학협력단 | Method for manufacturing sunji chip and sunji chip manufactured by using the same |
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| KR101296455B1 (en) * | 2011-06-10 | 2013-08-13 | 영농조합법인 늘새봄 | The Method of Making Freeze-Drying Sesame leaves |
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| KR101658569B1 (en) * | 2015-06-09 | 2016-09-21 | 유한회사 깃듬 | fried processed laver-boogak |
| KR20170016077A (en) | 2015-08-03 | 2017-02-13 | 대한민국(관리부서:국립수산과학원) | Laver snack using dried laver and method for preparation thereof |
| KR20200059440A (en) | 2018-11-21 | 2020-05-29 | 주식회사 제이케이푸드 | Method for preparation of laver snack using far infrared ray, and laver snack prepared thereby |
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