KR100313761B1 - Process for preparing fried flour of scallion - Google Patents
Process for preparing fried flour of scallion Download PDFInfo
- Publication number
- KR100313761B1 KR100313761B1 KR1019990018337A KR19990018337A KR100313761B1 KR 100313761 B1 KR100313761 B1 KR 100313761B1 KR 1019990018337 A KR1019990018337 A KR 1019990018337A KR 19990018337 A KR19990018337 A KR 19990018337A KR 100313761 B1 KR100313761 B1 KR 100313761B1
- Authority
- KR
- South Korea
- Prior art keywords
- leek
- powder
- dehydrated
- weight
- dried
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title claims abstract description 5
- 244000291564 Allium cepa Species 0.000 title 1
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 100
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 100
- 239000000843 powder Substances 0.000 claims abstract description 59
- 238000009835 boiling Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 241000234282 Allium Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 235000013614 black pepper Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- -1 garlic powder Substances 0.000 claims abstract description 3
- 238000001816 cooling Methods 0.000 claims abstract 3
- 239000000203 mixture Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 210000004185 liver Anatomy 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 244000003377 Allium tuberosum Species 0.000 description 1
- 235000005338 Allium tuberosum Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 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
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
본 발명은 부추 부침가루의 제조방법으로, 더욱 상세하게는 건조 분말 및 세절 부추가 함유된 부추 부침가루의 제조방법이다.The present invention is a method for producing leek chives powder, more specifically, a method for producing leek chives powder containing dried powder and shredded leek.
본 발명은 (1)생부추를 끓는 물로 약 1분간 데친후 냉각 탈수하고, 이어서 상기 탈수된 부추를 동결건조하고, 얻어진 부추를 분쇄기로 70 ~ 80mesh로 분쇄하여 건조 부추분말을 제조하는 단계, (2)이와 별도로 생부추를 3 ~ 4㎝로 절단하여 끓는 물로 1분간 데친후 냉각 탈수하고, 상기 탈수된 부추를 동결건조하여 건조 세절부추를 제조하는 단계, (3) 상기 단계(1)로 얻어진 부추분말 0.7중량%, 상기 단계(2)로 얻어진 세절부추 2.5중량%와 밀가루, 양파분, 마늘분, 백후추분, 맛소금, 백설탕, 베이킹파우다로 구성된 부침가루 96.9중량%를 혼합하는 것을 특징으로 하는 부추 부침가루의 제조방법이다.The present invention (1) boiled fresh leek with boiling water for about 1 minute and then cooled and dehydrated, followed by freeze-drying the dehydrated leek, and grinding the obtained leek to 70 ~ 80 mesh with a grinder to prepare a dry leek powder, ( 2) Separately cut the raw leek to 3 ~ 4 cm and boiled with boiling water for 1 minute, then dehydrated by cooling, and freeze-drying the dehydrated leek to prepare a dried sliced leek, (3) obtained in step (1) Leek powder 0.7% by weight, 2.5% by weight of the finely divided leek obtained in the step (2) and flour, onion powder, garlic powder, white pepper powder, flavor salt, white sugar, baking powder consisting of 96.9% by weight powder It is a method of manufacturing leek chichi powder.
본 발명에 의한 동결건조 부추분말과 동결건조 세절부추를 포함하는 부추부침가루는 현대인이 꺼리는 복잡한 요리전 과정을 아주 간편하게 최종요리가 가능하였다.Leek powder, including lyophilized leek powder and lyophilized chopped leek according to the present invention was able to easily complete the final cooking process of modern cooking is reluctant.
Description
본 발명은 부추 부침가루의 제조방법으로, 더욱 상세하게는 건조 분말 및 세절 부추가 함유된 부추 부침가루의 제조방법이다.The present invention is a method for producing leek chives powder, more specifically, a method for producing leek chives powder containing dried powder and shredded leek.
일반적으로 부추(Allium tuberosum Roth.)는 달래과에 속하는 다년생 초본으로 영양가가 높고, 독특한 향미가 있으며 소화작용을 돕는 채소로서 동남아시아 중국 서부, 한국, 일본의 산에 야생하며, 근래에는 약리적 효능이 뛰어나 재배를 많이 하고 있다. 부추의 생김 형태는 비늘줄기가 작고 단갈색의 섬유로 싸여졌으며 봄철이 선상 육질의 잎이 비늘줄기에서 여러 가닥 나온다. 지방에 따라 부추, 부초, 솔, 정구지, 졸이라고 부르기도 하며, 한자명으로는 구채, 난총이라고 한다. 한방에 의하면 부추는 더운 성질이 있고, 몸의 기를 돋우며 위와 장, 간과 신장 등 우리 몸 속의 각종 장기들을 튼튼하게 해주는 좋은 식품으로서 간에 좋은 효능을 많이 갖고 있어 간의 채소라고도 불린다. 또한 부추는 숙취에도 좋고 간의 피로 회복에 좋은 효능들을 많이 갖고 있어 술을 즐기는 사람들에게 좋다고 알려져 있다.Generally, leek ( Allium tuberosum Roth. ) Is a perennial herb belonging to dalaceae, it is a nutritious, unique flavor and digestive vegetable. Is doing a lot. The shape of leek is small, with a small scale and wrapped with dark brown fibers. In spring, linear flesh leaves emerge from the scale. Depending on the province, leek, boocho, sol, Jeongjiji, sol is called. According to Chinese medicine, leek has a hot nature, and it is a good food that strengthens the body and strengthens various organs in the body such as stomach, intestine, liver and kidney, and has good effects on the liver. Leek is also known to be good for people who drink alcohol because it has a lot of benefits for hangover recovery and liver fatigue.
부추의 성분으로는 다른 파의 종류에 비해 단백질, 지방, 당질, 회분, 비타민 A가 월등히 높고, 잎의 당질은 대부분이 포도당, 과당으로 구성되는 단당류이며, 부추의 냄새는 유황화합물이 주체인데 마늘과 비슷해서 강장 효과가 인정되고 있다.Leek contains much higher protein, fat, sugar, ash, and vitamin A than other types of leeks. The sugar in leaves is composed mostly of glucose and fructose. Similarly, the tonic effect is recognized.
그러나 이와 같은 특성을 갖고 있는 부추에 대해서는 종래에는 부추김치, 부추장떡등의 종류로만 이용되어왔으며, 별다른 식품으로 응용된 사실은 없어서, 부추의 소비가 크게 이루어지지 않고 있다.However, the leek having such characteristics has been conventionally used only as a kind of leek kimchi, leek tteok, etc., and since it is not applied to other foods, the consumption of leek is not made much.
또한 부추를 이용하여 부추전을 부치는 경우 준비과정에 대한 작업 및 시간이 많이 소요되어 바쁜 현대인이 애용하기에는 문제점이 있다.In addition, when using the leek to send the leekjeon takes a lot of work and time for the preparation process there is a problem that the busy modern man favored.
따라서, 본 발명에서는 부추를 현대인의 생활 식품기호에 맞도록 부추 부침가루로 제공하는 것을 그 기술적인 과제로 한다.Therefore, in the present invention, it is a technical problem to provide the leek with the leek flakes to match the living food symbol of modern people.
이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
본 발명은 (1)생부추를 끓는 물로 약 1분간 데친 후 냉각 탈수하고, 이어서 상기 탈수된 부추를 동결건조하고, 얻어진 부추를 분쇄기로 70 ~ 80mesh로 분쇄하여 건조 부추분말을 제조하는 단계, (2)이와 별도로 생부추를 3 ~ 4㎝로 절단하여 끓는 물로 1분간 데친 후 냉각 탈수하고, 상기 탈수된 부추를 동결 건조하여 건조 세절부추를 제조하는 단계, (3) 상기 단계(1)로 얻어진 부추분말 0.7중량%, 상기 단계(2)로 얻어진 세절부추 2.5중량%와 밀가루, 양파분, 마늘분, 백후추분, 맛소금, 백설탕, 베이킹파우다로 구성된 부침가루 96.9중량%를 혼합하는 것을 특징으로 하는 부추 부침가루의 제조방법이다.The present invention comprises the steps of (1) boiled fresh leek with boiling water for about 1 minute and then cooled and dehydrated, and then lyophilized the dehydrated leek, and crushed the obtained leek to 70 ~ 80 mesh with a grinder to prepare a dry leek powder, ( 2) Separately cut the raw leek into 3 ~ 4 cm and boiled with boiling water for 1 minute, then cooled and dehydrated, and the dried dehydrated leek to freeze-dried to prepare a dried sliced leek, (3) obtained in step (1) Leek powder 0.7% by weight, 2.5% by weight of the finely divided leek obtained in the step (2) and flour, onion powder, garlic powder, white pepper powder, flavor salt, white sugar, baking powder consisting of 96.9% by weight powder It is a method of manufacturing leek chichi powder.
또한, 본 발명은 상기 단계(1)로 제조된 건조부추분말과 단계(2)로 제조된 건조세절부추를 혼합 별도포장하고, 부침가루를 별도 포장하여 제조되는 것을 특징으로 하는 부추 부침가루의 제조방법이다.In addition, the present invention is mixed with the dry leek powder prepared in step (1) and dried finely prepared leek prepared in step (2), separately packed, and the leek powder of the leek powder characterized in that it is manufactured by packaging separately It is a manufacturing method.
이하 본 발명을 더욱 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명의 건조 부추분말의 제조단계는 생부추를 끓는 물에서 1분간 선명하게 변할 때까지 데친다. 데친 후, 꺼내서 찬물로 냉각시킨 다음 건져내어 물기를 빼나고, 탈수된 부추를 트레이에 담아 동결건조 시킨다. 상기 동결된 부추를 동결건조기에 동결건조(약 40℃에서 24시간)한다. 동결건조가 완료된 부추를 분쇄기로 70 ~ 80mesh로 분쇄하여 분말로 제조한다.The manufacturing step of the dried leek powder of the present invention is boiled until the fresh leek sharply changed in boiling water for 1 minute. After boiling, take it out, cool it with cold water, drain it out, drain it, and place the dehydrated leek in a tray for freeze-drying. The frozen leek is lyophilized in a freeze dryer (24 hours at about 40 ℃). After the freeze-dried leek is pulverized to 70 ~ 80mesh to prepare a powder.
본 발명의 건조 세절부추의 제조단계는 생부추를 3 ~ 4㎝로 절단한 후 끓는 물에 약 1분 정도 색상이 선명하게 변할 때까지 데친다. 데친 후 부추를 꺼내서 냉각시킨 다음 건져내어 물기를 빼낸다. 상기 탈수된 부추를 트레이에 담아 동결건조 하여 건조 세절부추를 제조한다.In the manufacturing step of dried shredded leek of the present invention, the raw leek is cut into 3 to 4 cm and then boiled in boiling water until the color changes sharply for about 1 minute. After blanching, take out the leek, cool it out, and drain it. The dehydrated leek is put in a tray and lyophilized to prepare dried shredded leek.
상기의 두단계 모두에서 생부추를 수세 후 브랜칭단계(끓는 물로 데치는 과정)를 거치지 않고 열풍 건조하는 경우 복원상태가 좋지 않으며, 색상도 선명하지 못하며, 또한 브랜칭단계를 거치지 않고 동결건조 시키는 경우 세절된 부추가 부스러지는 현상이 일어나 바람직하지 못하다.In the above two steps, if the fresh leek is washed with hot air without washing it after washing it with a branching step (boiling with boiling water), the recovery state is not good, the color is not clear, and when the freeze-drying is performed without the branching step, Additive chipping occurs, which is undesirable.
이어서 밀가루 89.7중량%, 양파분 0.7중량%, 마늘분 0.5중량%, 백후추분 0.1중량%, 맛소금 2.8중량%, 백설탕 2.0중량%, 베이킹파우다 1.0중량%과 상기 단계에서 제조된 부추분말 0.7중량%와 건조 세절부추 2.5중량%를 혼합하여 부추를 함유한 부침가루를 제조한다. 상기의 함량을 벗어나는 경우 색상, 맛 등의 기호도에서 바람직하지 않은 것으로 나타났다.Then 89.7% by weight of wheat flour, 0.7% by weight of onion powder, 0.5% by weight of garlic powder, 0.1% by weight of white pepper powder, 2.8% by weight salt, 2.0% by weight of white sugar, 1.0% by weight of baking powder and 0.7% of leek powder prepared in the step Tofu powder containing leek is prepared by mixing% and 2.5% by weight of dried shredded leek. It is found that it is not preferable in the preference degree of color, taste, etc. when it is out of the said content.
상기에서 부추분말과 건조 세절부추를 부침가루와 별도포장하여 부추전을 부치기전에 혼합하여 사용하는 것도 가능하다.It is also possible to mix the leek powder and dried shredded leek separately with the chopped powder before mixing the leek jeon.
이하 본 발명을 실시예에 의해 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail by way of examples.
제조예 1Preparation Example 1
본 발명에 의한 부추분말(0.7중량%), 건조 세절부추(2.5중량%), 튀김가루(96.9중량%)를 혼합하여 부추부침가루를 제조하였다.Leek powder (0.7% by weight) according to the present invention, dried shredded leek (2.5% by weight), fried powder (96.9% by weight) was mixed to prepare a leek tofu powder.
시험예 1Test Example 1
상기 제조예 1로 제조된 본 발명의 부추부침가루를 상온에서 저장한 결과를 시험하여 다음 표 1에 나타냈다.The results of storing the leek chimney powder of the present invention prepared in Preparation Example 1 at room temperature were shown in Table 1 below.
상기 표 1에서 색도의 L은 백색도, a는 적색도, b는 황색도를 나타낸다(한국식품개발연구원시험치).In Table 1, L represents whiteness, a represents redness, and b represents yellowness (Korea Food Research Institute test value).
상기 표 1에서 나타난 바와 같이 상온 저장에서 3주째에 노랑색의 정도를 나타내는 b값이 11.57로 약간 변화된 상태를 나타냈으며, 상온 저장할 경우 8주만에색상이 퇴색되는 것으로 나타났다.As shown in Table 1, the b value indicating the degree of yellow color was slightly changed to 11.57 at 3 weeks at room temperature storage, and the color faded after 8 weeks at room temperature storage.
시험예 2Test Example 2
본 발명에 의한 상기 제조예 1의 부추부침 가루로 부추전을 부쳐 관능검사를 한 결과 다음 표 2와 같은 결과를 나타냈다.Leechijeon with the leek flakes of Preparation Example 1 according to the present invention was a sensory test as a result shown in Table 2 below.
(상기에서 매우양호:++++, 양호:+++, 보통:++, 나쁨:+)(Very good: ++++, good: +++, normal: ++, bad: +)
상기 표 2에 나타난 바와 같이 상온에서 3주간 저장하는 경우 색상, 향미, 맛이 모두 양호한 것으로 나타났다.As shown in Table 2, when stored at room temperature for 3 weeks, the color, flavor, and taste were all good.
제조예 2Preparation Example 2
본 발명에 의한 부추분말(0.7중량%), 건조 세절부추(2.5중량%)를 별도포장하여, 튀김가루(96.9중량%)의 포장에 포함시킨 부추부침가루를 제조하였다.Leek powder (0.7% by weight) and dried shredded leek (2.5% by weight) according to the present invention were separately packaged to prepare leek powder, which was included in the packaging of fried powder (96.9% by weight).
시험예 3Test Example 3
상기 본 발명에 의한 제조예 2에 의한 부추별도포장의 부추부침가루의 저장성을 측정한 결과 상온에서 4개월간 변색되지 않고, 저장초가와 같은 색상을 유지하였다.As a result of measuring the storage property of the leek sintered powder of leek according to the preparation example 2 according to the present invention was not discolored at room temperature for 4 months, the same color as that of the storage was maintained.
비교제조예 1Comparative Production Example 1
부추분말의 함량을 1.0중량%로 한 것을 제외하고는 상기 제조예 1과 동일하게 하여 부추 부침가루를제조하였다.Leek powder was prepared in the same manner as in Preparation Example 1, except that the content of the leek powder was 1.0% by weight.
비교시험예 1Comparative Test Example 1
제조된 비교제조예 1로 제조된 부추부침가루로 부추전을 만든 결과 부추전의 색상이 너무 진하여 기호도 평가가 좋지 않게 나타났다.As a result of making leek jeon with leek chimbu powder prepared in Comparative Preparation Example 1, the color of the leek jeon was too dark, indicating poor appreciability.
본 발명에 의한 동결건조 부추분말과 동결건조 세절부추를 포함하는 부추부침가루는 현대인이 꺼리는 복잡한 요리전 과정을 아주 간편하게 최종요리가 가능하였다. 또한 본 발명에 의한 부추부침가루는 균일화한 성분비로 부추부침가루로 부추전을 만드는 경우 최적의 색상, 향미 및 맛을 얻을 수 있었다. 또한 본 발명에 의한 부추 부침가루를 가공제조하는 경우 부추의 소비가 광범위하게 증가되어 부추재배 농가의 소득을 높일 수 있는 부가적인 효과를 갖을 수 있다.Leek powder, including lyophilized leek powder and lyophilized chopped leek according to the present invention was able to easily complete the final cooking process of modern cooking is reluctant. In addition, the leek chimbu powder according to the present invention was able to obtain the optimal color, flavor and taste when making leek jeon with leek chimbu powder with a uniform ratio of ingredients. In addition, the process of manufacturing the leek chimbu powder according to the present invention can have an additional effect that can increase the consumption of the leek cultivation to increase the income of the leek cultivation farmers.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990018337A KR100313761B1 (en) | 1999-05-20 | 1999-05-20 | Process for preparing fried flour of scallion |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990018337A KR100313761B1 (en) | 1999-05-20 | 1999-05-20 | Process for preparing fried flour of scallion |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000074422A KR20000074422A (en) | 2000-12-15 |
| KR100313761B1 true KR100313761B1 (en) | 2001-11-15 |
Family
ID=19586917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990018337A KR100313761B1 (en) | 1999-05-20 | 1999-05-20 | Process for preparing fried flour of scallion |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100313761B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101263546B1 (en) | 2008-07-16 | 2013-05-13 | (주)에프엔디 | Freeze-dried seafood and pancake powders comprising the same |
-
1999
- 1999-05-20 KR KR1019990018337A patent/KR100313761B1/en not_active IP Right Cessation
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101263546B1 (en) | 2008-07-16 | 2013-05-13 | (주)에프엔디 | Freeze-dried seafood and pancake powders comprising the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20000074422A (en) | 2000-12-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102180642B1 (en) | Fish products with dietary fiber and manufacturing method thereof | |
| KR102004293B1 (en) | Manufacturing method for seasoning sauce and seasoning sauce manufactured by the same | |
| CN107361362A (en) | A kind of bird's nest meal replacement powder | |
| KR100492624B1 (en) | Processing method of instant rice cake soup | |
| KR102223390B1 (en) | Bread with dietary fiber and manufacturing method of noodles using the same | |
| KR101585188B1 (en) | Method For Manufacturing Dried Persimmon Rice Cake Containing Ripe Persimmon | |
| KR20130061462A (en) | Soymeat and the manufacturing method thereof | |
| KR101128428B1 (en) | Chicken processed food containing the powder of Lotus leaf and manufacturing method thereof | |
| KR101540867B1 (en) | Kimchi comprising sweet pumpkin and gardenia seeds | |
| KR100375316B1 (en) | Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack | |
| KR101927990B1 (en) | Hamd-made sauce made of potato and marine product and manufacturing method of the same | |
| CN111184187A (en) | Healthy vegetable chicken cake and making method thereof | |
| KR100313761B1 (en) | Process for preparing fried flour of scallion | |
| KR101997093B1 (en) | Method for manufacturing vitamin kimbab and vitamin kimbab thereof | |
| KR101766288B1 (en) | Apple, Brown rice noodle And It's Production Method | |
| KR100536139B1 (en) | Method for preparing chungkookjang meal and flakes using thereof | |
| KR20130061463A (en) | Soy jerky and the manufacturing method thereof | |
| KR102235060B1 (en) | Snow crab laver and manufacturing method thereof | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR20030059009A (en) | The facility refrigeration umug which has a nature color making method besides | |
| KR102146259B1 (en) | Process for preparing cold noodle with Codonopsis lanceolata | |
| KR101646900B1 (en) | Wild vegetables potato cake and manufacturing method thereof | |
| KR102308716B1 (en) | Process for preparing cold noodle with blueberry | |
| CN108936279A (en) | A kind of non-fried instant noodle with beauty slimming effect | |
| KR20190127307A (en) | Fermented beverage added with bluberry and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee |