KR20160112426A - manufacture method of laver stick that blend with nut products - Google Patents

Abstract

The present invention relates to a laver bugak type laver stick. Emerging from a conventional manufacturing method of laver bugak by frying in oil, a laver baking device is used to prepare the laver bugak type laver stick through controlling the speed of baking bugak using a proper temperature and characteristics of the laver baking device. Thus, the laver stick has enhanced texture and increased expiration date. Also, nuts are sprinkled on the laver sticks, thereby enhancing the nutrition of the laver sticks.

Description

[0001] The present invention relates to a method of manufacturing a stick,

The present invention is to dissolve the manufacturing method of Kimbuchi, which is a Kimbugi type kim snack, and to increase the shelf life by controlling the baking speed by using proper temperature and Kimgui machine characteristics by using Kimgui machine. It is also characterized by nourishing nuts.

Kim, which is also called Hae-tae, contains the highest amount of carbohydrate, agar, in its ingredients. Other components include hemicellulose, sorbitol, dulcitol, and the like. Kim contains 30% or more of essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, aspartic acid, glutamic acid and glycine.

Kim is a bird with red algae purple, generally 30cm long, with a flat edge and wrinkles. It grows on the rocks in the sea like moss and is edible. Like other seaweeds, carotene is included with minerals such as sodium, potassium, calcium, phosphorus and iron, which is a source of vitamin A and contains a relatively large amount of riboflavin, niacin, and vitamin C. And red color pigment Fuco Erythrobin has a reddish color, it has a unique taste and aroma due to dimethyl sulfide. Especially sweet taste and oily taste contain amino acids such as glycine and alanine.

Looking at the nutritious portion of Kim, the protein contained in five dried Kim is equivalent to one egg, and Vitamin A is equivalent to two eggs contained in one Kim. In addition, it contains B1, B2, B6 and B12, especially B2. Vitamin C is known to be more stable than vegetables.

The present inventor, Kim Ji-mi, has been producing for 20 years. He has been designing a new product using Kim Gui machine. He designed a plan to utilize the existing grill machine and put the steaming on the iron plate. The reason for baking Kim's snack without frying is to improve the main purpose and light texture that prevent oxidation.

Experiments at various temperatures have resulted in optimal temperature and speed development.

The object of the present invention is to propose a new manufacturing method by omitting the existing method of frying or oven-baking in Kimbugu oil and baking a stick of kimchi with improved preservability and texture and added nuts.

- Provide a new type of Kim stick using existing Kim Gui machine.

- It is baked using the first baking and second baking facility which is the advantage of the existing Kim Gui

-1 carl

- After cutting half of the unsalted steaming, it forms a gel-like solid made of glutinous rice and oligosaccharide mixed with 6 to 1 golden ratio

- It has been applied to the solid and the unglazed, so that it enhances the taste and convenience of manufacturing.

- The first grinding temperature of Kim Gui machine was set to 350 ℃ and the grinding speed was 190rpm

- The second grinding temperature of Kim Gui machine was set to 400 degrees and the grinding speed was 150 rpm

- Maintains a crispy texture with roasted products

The Kim stick according to the present invention is advantageous in that it has a crispy texture containing moisture inherent to the product because it improves the utilization of the existing Kim Gui machine and bakes it at a high speed. It has the effect of improving the hard texture that is baked in a hard texture after the application of glutinous rice paste or in an enclosed space of an oven. Fried in oil is poor in preservability, but a stick using a roasting machine can be a manufacturing method that exhibits an effect of improving preservability

1 is a flowchart of a manufacturing method of a kim stick according to an embodiment of the present invention.
Drawing 2: Kim Gu Gui according to one embodiment of the present invention
3 is a Kim stick diagram of an embodiment of the present invention.

Example 1: Preparation of Kim stick 1

Kim Gu is doing an ungukyu

The unglazed steak is cut in half by roll cutting, and a gel-like solid formed by mixing the glutinous rice with the 6: 1 golden ratio of the oligosaccharide.

Use a drier to dry at 70 ° C for 8 hours.

Using a Kimu Machine, place the dried Kim stick on the stainless steel plate and place it on the chain.

The chain length is 11m, the first is 4m and the second is 7m.

Passed Kim sticks are divided into sesame oiled and non-oiled ones to produce finished goods.

Example 2: Preparation of Kim stick 2

The Kim stick was prepared under the same conditions as in Example 1 except that the first air temperature was 290 deg. C and the chain velocity was 190 rpm.

Example 3: Preparation of Kim stick 3

A kim stick was prepared under the same conditions as in Example 1, except that about 2 g of nuts were coated on the roots.

Example 4: Preparation of Kim stick 4

A kim stick was prepared under the same conditions as in Example 1, and domestic sesame oil was applied.

Example 5: Preparation of Kim stick 5

A kim stick was prepared under the same conditions as in Example 1 except that when the nuts were added, they were applied in half and then dried in a dryer.

Claims (4)

It is Kimbugae form, but it is manufactured by frying without frying. It is Kim's snack production using Kim Gui machine. Bake in primary and secondary to increase flavor and increase shelf life. First baking temperature 350 degrees Continue to burn at 190 rpm
Second baking temperature 400 degrees Continue baking 150 rpm

Images