KR20180089175A - An Enhanced Taste and preference Corn 'Daihagchal' Laver-Boogak and Process for Preparation thereof - Google Patents
An Enhanced Taste and preference Corn 'Daihagchal' Laver-Boogak and Process for Preparation thereof Download PDFInfo
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- 235000013305 food Nutrition 0.000 abstract description 12
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 abstract description 3
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- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
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- 238000009329 organic farming Methods 0.000 description 2
- 229930003799 tocopherol Natural products 0.000 description 2
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
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- 229920002472 Starch Polymers 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- 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
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Abstract
Description
본 발명은 유기농으로 재배한 대학찰옥수수를 이용하여 맛과 기호성을 증진시키면서 대학찰옥수수의 유용성분을 쉽게 섭취할 수 있는 대학찰옥수수 김부각 및 그 제조방법에 관한 것이다. 대학찰옥수수는 식이섬유, 카로티노이드, 비타민 E인 토코페롤, 토코트리에놀 등의 성분이 풍부하여 항산화, 심혈관계 질환 등에 도움을 주는 것으로 알려져 있으며, 부각은 김, 쑥, 감자, 깻잎, 풋고추 등의 재료에 찹쌀풀을 바른 후 기름에 튀겨 먹는 우리 전통식품으로 밑반찬으로 이용되었으나 최근 다양한 부각이 개발되면서 현대인들의 간식이나 술 안주로 활용되고 있으며, 특히 김부각의 경우는 김을 선호하지 않은 외국인들이 좋아하는 한국음식으로 발전하고 있다. The present invention relates to a university corn ginger brewer which can easily ingest a useful ingredient of university wort corn while enhancing taste and palatability by using organic farmed corn wort corn, and a manufacturing method thereof. College corn is known to help dietary fiber, carotenoid, vitamin E tocopherol, tocotrienol, and other ingredients to help antioxidant and cardiovascular diseases. Incidence of glutinous rice, mugwort, potato, It has been used as a side dish for Korean traditional food which is fried in oil after eating grass. Recently, however, it has been used as a snack or drink for modern people due to various developments. In particular, It is developing.
옥수수는 세계적으로 중요한 식량작물의 하나로서 이용면에서 사료용, 곡실용, 간식용으로 크게 구분할 수 있다. 사료용 옥수수는 고실이 완전히 성숙하기 전 식물체와 함께 베어 담근 사일리지 형태로 가축의 사료로 주로 이용되고 있으며, 곡실용 옥수수는 대부분 전분형태로 식품공업용, 제지용, 접착용 등 다양한 용도로 쓰이고 있다. 국내에서는 풋옥수수로 주로 이용되는 대학찰옥수수를 수확 후 쪄서 간식용으로 소비하거나 일부는 레토르트 형태로 가공 유통되고 있다.Corn is one of the most important food crops in the world and can be broadly divided into feed, song, and snack foods. Feed corn is mainly used as feed for livestock in the form of silage which is dipped in beverages together with plant before it is fully matured. Most of the corn grain is in the form of starch and is used for various purposes such as food industry, paper making, and adhesive. In Korea, university corn, which is mainly used as a foot corn, is steamed for harvesting and used for snacking, and some is processed and processed as a retort.
옥수수는 식이섬유, 카로티노이드, 비타민 E인 토코페롤, 토코트리에놀 등 인체에 유용한 성분들을 함유하고 있고, 이와 같은 기능성 물질들은 항산화, 항암, 심혈관계질환, 안질환 개선 등에 효과가 있다고 보고되고 있어 천연식품으로 매우 유용한 소재라 할 수 있다.Corn contains useful ingredients such as dietary fiber, carotenoid, vitamin E, tocopherol and tocotrienol. Such functional substances are reported to be effective for antioxidant, anti-cancer, cardiovascular disease and ocular disease improvement. It is a useful material.
충북 괴산군에서는 대학찰옥수수 재배지역을 선정하고, 타품종과 수분이 되지 않도록 특별 관리하여 품종 고유의 맛을 나타내는 대학찰옥수수를 산하고 있으며, 이렇게 철저한 생산관리로 괴산대학찰옥수수는 대한민국 원예 브랜드 대상을 4년 연속 획득하고 있을 정도로 유명세를 타고 괴산 특산물이다. In Goesan-gun, Chungcheongbuk-do, university college corn cultivation area is selected and special control is made to prevent other varieties and moisture to produce college corn that shows the taste of varieties. With this thorough production management, Has been earning four consecutive years and is famous for Goesan specialty products.
부각은 우리의 전통식품으로 김, 쑥, 감자, 깻잎, 풋고추 등의 재료를 사용하여 제철에 부각으로 만들어 보관해 두었다가 필요할 때 튀겨먹는 밑반찬이다. 이러한 부각 중 김부각은 마른 김에 적절히 양념한 찹쌀풀을 바르고, 그 위에 김을 덧붙여서 다시 찹쌀풀을 바르고 통깨 등의 고명을 뿌린 후 그늘에서 1~2일간 건조하고 적당한 크기로 절단하여 그대로 먹거나 기름에 튀겨서 먹는 식품으로 김을 선호하지 않은 외국인들도 선호하는 간식으로 발전하고 있다. The incidence is our traditional food, which is made from kimchi, mugwort, potato, sesame leaf, green pepper, etc. Kim Bu-gak of this relief is made by applying glutinous rice paste properly sprinkled on dried seaweed, adding glutinous rice on top of it, sprinkling glutinous rice again, sprinkling sesame seeds and then drying in shade for 1 to 2 days, cutting into appropriate size, Foreigners who do not prefer Kim as a food to eat are developing into preferred snacks.
본 발명에서는 대학찰옥수수의 유용성분을 쉽게 섭취할 수 있고, 소비를 증진시키며, 부각 제품의 다양성과 고급화를 시도할 수 있는 맛과 기호성이 증진된 대학찰옥수수 김부각을 고안하고자 한다. In the present invention, we intend to devise a university corn Kimbugak which can easily ingest the useful components of university corn, improve consumption, and improve taste and palatability to diversify and enhance the appearance of products.
본 발명에서는 충북 괴산군에서 유기농으로 재배한 대학찰옥수수 분말을 이용하여 맛과 기호성을 증진시키면서, 항산화, 심혈관계질환에 도움을 줄 수 있는 대학찰옥수수와 김의 유용성분을 쉽게 섭취할 수 있도록 고안하였으며, 대학찰옥수수 분말의 최적 첨가 비율을 설정하고, 본 발명에서 제조한 대학찰옥수수 김부각의 소비자 기호도를 조사하여 기능성과 맛과 향미가 증진된 대학찰옥수수 김부각을 완성하고자 한다.In the present invention, the university corn powder cultivated in Organic farming in Goesan-gun, Chungbuk province is used to improve the taste and palatability, and it is designed to easily ingest the beneficial components of university corn and Kim which can help antioxidant and cardiovascular diseases. The optimal ratio of the addition of the university ground corn powder was established and the degree of consumer preference of the college corn Kimbuchi manufactured by the present invention was investigated to complete the college corn Kimbuchi which has improved functionality, taste and flavor.
본 발명에서는 대학찰옥수수의 유용성분을 쉽게 섭취할 수 있도록 기존의 찹쌀풀 이용 대신 대학찰옥수수 분말을 이용하여 전분, 소맥분 등과 최적 배합비를 설정하였으며, 대학찰옥수수 김부각의 관능검사를 실시하여 소비자 선호도가 높은 대학찰옥수수 김부각 및 그 제조방법을 완성하고자 하였다.In the present invention, in order to easily ingest useful components of university corn corn, the optimum blending ratio with the starch, wheat flour, etc. was set by using university ground corn flour instead of the conventional glutinous rice flour, Which is a high - grade university corn.
본 발명 대학찰옥수수를 첨가하여 맛과 기능성이 강화된 대학찰옥수수 김부각 및 그 제조방법은 유기농으로 재배한 대학찰옥수수 분말을 이용하여 대학찰옥수수의 유효성분을 쉽게 섭취할 수 있도록 고안되어 국민건강 증진에 기여할 수 있으며, 대한민국 원예 브랜드 대상을 수상한 괴산 대학찰옥수수의 소비 촉진과 맛과 기호성이 향상된 김부각을 제공하여 우리 전통식품인 부각의 다양화와 고급화에 기여할 수 있으며, 김을 싫어하는 외국인들에게 우리 전통식품의 선호도를 증진시켜 한식의 세계화에 도움을 줄 수 있다. 또한 대학찰옥수수와 김의 소비 촉진으로 대학찰옥수수 재배 농가와 김 생산 어민들에게 새로운 수익 모델을 제시할 수 있는 우수한 발명이다.
The university college corn gum bug with enhanced taste and functionality by adding the university corn in the present invention and the manufacturing method thereof were designed to be able to easily ingest an effective ingredient of university corn corn using organic corn germ corn powder, It can contribute to the diversification and enhancement of the traditional food, which can contribute to the enhancement of the quality of the traditional Korean food. It also provides Kimbukgang, which promotes consumption and taste and palatability of Goesan University waxy corn that won the Korean Gardening Brand Award. We can promote the globalization of Korean food by promoting the preference of our traditional food. It is also an excellent invention to present a new profit model to college corn growing farmers and fish producers by promoting the consumption of university corn and kim.
본 발명 맛과 기호성이 증진된 대학찰옥수수 김부각 및 그 제조방법에 사용된 대학찰옥수수는 충북 괴산군에서 유기농으로 재배한 것을 사용하였으며, 김은 전남 장흥에서 채취한 무산김을 사용하였다. (a) 대학찰옥수수를 분말화하여 입자를 곱게 하는 단계; (b) 상기 (a)단계에서 입자를 곱게한 대학찰옥수수 분말을 정제수, 찹쌀가루, 설탕, 소금 등과 혼합하여 대학찰옥수수 풀을 만드는 단계; (c) 상기 (b)단계에서 생성된 대학찰옥수수 풀을 김에 바르는 단계; (d )상기 (c)단계에서 대학찰옥수수 풀을 바른 김을 건조하고 식용유에 튀기는 단계를 거쳐 완성된다.The taste and palatability of the present invention were improved by the college corn Kimbugi and the college corn used in the preparation method was organic cultivated in Goesan - gun, Chungbuk Province. (a) powdering the grains of university corn; (b) Graduating the grafted cornstarch powder in step (a) with pure water, glutinous rice flour, sugar, salt, etc. to prepare a university cornstarch paste; (c) applying the college corn paste produced in step (b) to the kimchi; (d) In step (c), the grains fed with corn paste are dried and fried in edible oil.
이하 본 발명의 바람직한 실시예와 실험예에 따라 본 발명을 보다 상세히 설명하기로 한다. 그러나 하기 실시예 및 실험예는 본 발명의 바람직한 예시일 뿐, 본 발명의 권리 범위는 하기 실시예와 실험예에 한정되는 것은 아니다.
Hereinafter, the present invention will be described in more detail with reference to preferred embodiments and experimental examples. However, the following examples and experimental examples are merely examples of the present invention, and the scope of the present invention is not limited to the following examples and experimental examples.
[실시 예] 대학찰옥수수 김부각 제조[Example] University wax corn Kimbuchi Manufacturing
충북 괴산군에서 유기농으로 재배한 대학찰옥수수를 건조한 후 50~100 매쉬로 분말로 만든 후 원료로 사용하였으며, 김은 전남 장흥에서 채취한 무산김을 사용하였다.Organic farmed corn that was grown in Goesan - gun, Chungbuk province was dried and used as raw material after 50 ~ 100 mesh powder.
(1) 대학찰옥수수 풀 제조(1) Manufacturing university corn paste
김부각 제조에 필요한 대학찰옥수수 풀은 대학찰옥수수 분말, 정제수, 찹쌀가루, 설탕, 소금으로 만들며, 상세한 배합비는 표 1에 따라 혼합한다.
The college corn paste required for manufacturing Kimbugae is made from college corn powder, purified water, glutinous rice flour, sugar, and salt.
(2) 대학찰옥수수 풀 칠 공정(2) Graduated corn glue processing at university
상기 (1)공정에서 제조된 대학찰옥수수 풀은 무산김을 넓게 펼친 후 김 표면 위에 대학찰옥수수 풀을 묻힌 붓으로 1~2회 넓게 바른다. 풀 칠을 마치면 참깨, 들깨 및 견과류 등을 일정량 뿌릴 수도 있다.The college corn paste prepared in the above step (1) is spread widely and spread widely one or two times with a brush with a cornstarch grafted on the surface of the corn. When you finish grassing, sesame seeds, perilla seeds and nuts can be sprinkled a certain amount.
(3) 건조 및 튀김 공정(3) drying and frying processes
상기 (2)공정에서 대학찰옥수수 풀 칠한 김은 그늘진 곳에서 30분~1시간 정도 건조시킨 다음 식용유 170~180℃까지 온도를 높은 후, 건조된 대학찰옥수수 풀 칠한 김을 넣어 10~15초 정도 튀김 처리 후 그늘진 곳에서 1~2시간 동안 식용유를 제거하여 대학찰옥수수 김부각을 완성한다.
In the step (2) above, the cornstarch is dried in a shady place for 30 minutes to 1 hour, then heated to 170-180 ° C, and then put in dried college corn flour After deep frying, remove the cooking oil for 1 ~ 2 hours in a shady place to complete the university corn Kimbugae.
[실험예 1] 대학찰옥수수 김부각의 관능평가[Experimental Example 1] Sensory evaluation of Kimbuga, corn,
상기 실시 예의 대학찰옥수수 김부각에 대한 관능평가는 패널 30명을 선정하여 실시하였다. 관능 평가항목은 식감(바싹함), 맛, 향 및 전체적인기호도에 대해 5점 척도를 기준으로 5점은 ‘매우 좋음??, 4점 ‘좋음’, 3점 ‘보통’, 2점 ‘나쁨’, 1점은 ??매우 좋지 않음??으로 평가하였다.The sensory evaluation of the university corn Kimbuchi of the above example was conducted by selecting 30 panelists. The sensory evaluation items were 5 points for 'good', 4 points for 'good', 3 points for 'normal', 2 points for 'poor' , And one point was evaluated as "very bad".
대학찰옥수수 김부각을 제조한 후 소비자 기호성을 판단할 수 있는 관능평가 결과, 부각의 향은 대학찰옥수수가 첨가되지 않은 김부각과 대학찰옥수수 분말이 첨가된 부각이 비슷하게 나타났으나, 부각에서 제일 중요한 바삭한 식감과 맛, 전체적인 기호도에서 대학찰옥수수 분말 첨가량이 증가할 수 록 좋은 것으로 나타났다.
The results of sensory evaluation to determine consumer palatability after college waxy corn Kimbuchi were similar to those of kimbuchi and college corn powder without college corn, It was found that the addition of college corn powder increased the crisp texture, taste, and overall acceptability.
본 발명은 대학찰옥수수 분말을 첨가한 김부각 및 그 제조방법은 충북 괴산군에서 유기농으로 재배한 대학찰옥수수를 분말화하여 대학찰옥수수의 유효성분을 쉽게 섭취할 수 있도록 고안하여 국민건강 증진에 기여하며, 김을 싫어하는 외국인들도 우리 전통식품인 부각을 즐겨 먹을 수 있도록 개발되어 한식의 세계화에 공헌하여 식품산업적인 측면에서 우수한 발명이며, 대학찰옥수수와 김의 소비촉진으로 옥수수 재배 농민과 김을 채취하는 어민에게 새로운 수익 모델을 제시할 수 있다. The present invention relates to a method of preparing kimbukgak and its preparation method by adding college corn powder to powdered university corn cultivated in organic farming in Goesan-gun, Chungbuk Province, , And foreigners who do not like Kim are developed to be able to enjoy the traditional Korean food, and contribute to the globalization of Korean food. It is an excellent invention in terms of food industry. It is the invention of corn and rice, Can provide a new revenue model to fishermen who
Claims (2)
(a) making college corn powder at 50-100 mesh; (b) preparing a university ground corn paste by mixing the college corn powder prepared in step (a) with purified water, glutinous rice flour and salt; (c) applying the college corn paste produced in step (b) to the kimchi; (d) In the step (c), a university college corn gum bamboo manufacturing method is completed through a step of drying university laver corn gum and frying in edible oil.
The university college corn Kimbugi manufactured according to the manufacturing method of the above 1
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| KR100448648B1 (en) | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100448647B1 (en) | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method |
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| KR101435162B1 (en) | 2014-01-16 | 2014-08-29 | 주식회사 씨월드 | Method for manufacturing fried food using deep ocean water |
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| KR101529787B1 (en) | 2013-12-03 | 2015-06-17 | 배미령 | pentagon color onion and chinaberry boogak |
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| KR100448649B1 (en) | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a blossom of a perilla japonica into boogak and a perilla japonica's blossom which is made by the method |
| KR100448648B1 (en) | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method |
| KR100448647B1 (en) | 2001-10-24 | 2004-09-13 | 윤형묵 | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method |
| KR100947666B1 (en) | 2007-11-15 | 2010-03-17 | 전현철 | Sweet flavorous the Fried Ramie |
| KR20150030824A (en) | 2013-09-12 | 2015-03-23 | 대한민국(농촌진흥청장) | External skin preparation comprising ginsenoside Rh6 |
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