KR890001820B1

KR890001820B1 - Process for making eatable sheet of laver

Info

Publication number: KR890001820B1
Application number: KR1019860009862A
Authority: KR
Inventors: 문기경
Original assignee: 문기경
Priority date: 1986-11-21
Filing date: 1986-11-21
Publication date: 1989-05-25
Also published as: KR880005884A

Abstract

The preparation of the pop-expanded sheet in laver food comprises; (a) mixing glutinous rice with rice in the 3:7 ratio; (b) digesting the mixture in flavouring liquid for 7-8 hrs and drying at 70-80≰C by heating; (c) adding flavouring liquid to the dried rice at the rate of 80ml per 2 liter, and processing by popexpansion machine.

Description

Method of manufacturing expansion paper for laver

제 1 도는 본 발명의 팽창지를 사용한 김자반의 사시도.1 is a perspective view of a laver in accordance with the expansion paper of the present invention.

제 2 도는 본 발명의 팽창지를 사용한 김자반의 배면 사시도이다.2 is a rear perspective view of a laver magnetic strip using the expansion paper of the present invention.

＊ 도면의 주요부분에 대한 부호의 설명.* Explanation of symbols for the main parts of the drawings.

1 : 팽창지 2.3 : 김1: expansion paper 2.3: seaweed

4 : 절취선4: perforation line

본 발명은 2매의 자반용 김사이에 삽입하여 김의 원형을 유지하고 동시에 유연성을 부여하며 독툭한 맛을 낼 수 있도록 한 팽창지(膨脹地)의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing an expanded paper (inserted) between two gimbal for laver to maintain the original shape of the laver and at the same time give the flexibility and give a rich taste.

옛부터 전해 내려오는 식품중에서 격조 높은 식품으로 얄려져온 김자반의 제조방법은 1매의 완성된 김의 일면에 양념된 찹쌀풀을 얇게 도포하여 또한장의 김을 접착시키는 것으로서, 습기에 민감한 김은 순간적으로 수축현상을 일으키면서 건조과정에서는 뒤틀리면서 많은 주름이 잡혀 외관상 상품가치가 떨어질 뿐만 아니라 건조후의 완제품에 있어서는 지나치게 딱딱하여 마치 질긴 가죽을 씹는 것과 같은 결점이 있었다.Kimjaban's manufacturing method, which has been known as a high-quality food from ancient times, is a thin paste of glutinous rice paste seasoned on one side of the finished laver. In the drying process, the shrinkage phenomenon is instantaneously twisted and many wrinkles are caught, not only the product value is reduced in appearance, but the finished product after drying has the same defect as chewing tough leather.

본 발명은 상기와 같은 종래의 김자반이 갖는 제결점을 시정하기 위하여 찹쌀풀 대신 일정두께와 맛을 갖는 팽창지를 삽입함으로써 양측에 부착된 김의 수축을 방지하고 씹는 맛이 부드러우며, 특히 김이 갖는 독특한 맛을 해치지 않으면서도 술안주 또는 반찬으로 사용할 수 있는 팽창지의 제조방법을 제공함에 그 목적이 있다.The present invention is to prevent the shrinkage of the laver attached to both sides by inserting a bloated paper having a certain thickness and taste instead of glutinous rice paste to correct the defects of the conventional Kimjaban as described above, especially the chewing taste It is an object of the present invention to provide a method of preparing expanded paper that can be used as a snack or side dish without harming its unique taste.

이하 본 발명은 예시도면과 함께 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with the accompanying drawings.

본 발명은 찹쌀과 쌀을 약 3대7의 비율로 섞어 처리조미액 (물에 조미료와 향신료를 넣어 맛을 낸 조미액을 끊인 것)에 약 7-8시간 침지시켜 조미액을 충분히 흡수시킨 후 이를 건져서 약 30분간 자연상태에서 탈액한다.The present invention is mixed with glutinous rice and rice at a ratio of about 3 to 7 immersed in processed seasoning liquid (which is seasoned with seasoning and spices seasoned with water) for about 7-8 hours to sufficiently absorb the seasoning liquid and then squeezed it. Dehydrate in natural condition for 30 minutes.

탈액이 끝난 상기 조미살(찹쌀과 쌀이 혼합된 것)을 약 70℃-80℃의 열로 건조 하여 여기에 다시 최초의 조미액을 첨가(건조된 조미쌀 약 2l(열) 당 80ml의 조미액을 가함)한 후, 이를 김의 규격보다 가로, 세로가 약 3mm정도 작게 짜여진 틀(가로 약 18.2 cm 세로 약 19.7cm)로 된 팽창기에 넣어 두께 약 2.5 mm 내지 3 mm가 되도록 팽창기를 생성한다.The desulfurized seasoned meat (mixed with glutinous rice and rice) is dried by heat of about 70 ° C.-80 ° C., and the first seasoning liquid is added thereto (80 ml of seasoned liquid is added per about 2 l (dried) of dried seasoned rice. After that, it is placed in an inflator of a frame (about 18.2 cm in length and about 19.7 cm in width) woven about 3 mm smaller than Kim's standard to produce an inflator so as to have a thickness of about 2.5 mm to 3 mm.

이 팽창물은 기름에 재차 튀길수도 있으나 이와 같이 기름에 튀길 경우에는 스낵제품화 되고 규격화하기 힘들뿐만 아니라 순수한 맛을 잃게 되는 결점이 따른다.This expansion can be fried again in oil, but this frying has the drawback of not only being snack product and difficult to standardize, but also losing its pure taste.

예시도면에서와 같이 팽창지(1)의 양면에 묽은 찹쌀풀을 도포하여 김(2) (3)을 접착한 후, 팽창지(1)보다 가로, 세로가 약간 긴 김의 단부를 꼬부려서 팽창지(1)의 사방에 붙이게 되면, 김(2) (3)이 건조 되더라도 원형이 변치 않게 되는 것이다.As shown in the drawing, the thin glutinous rice paste is applied to both sides of the expansion paper 1 to bond the seaweeds 2 and 3, and then the edges of the seaweed that are slightly longer in width and length than the expansion paper 1 are twisted to expand. If the paper (1) is attached to all four sides, even if the seaweed (2) (3) is to be the original shape does not change.

팽창지(1)의 양면에 부착시킨 김(2) (3)이 어느정도 건조된 후에는, 예시도면 제 2 도와 같이 배면의 김(3)과 팽창지(1)를 다수의 소 구획으로 절단하여 절취선(4)을 형성하여 두면사용시에 절단이 용이하게 되는 것이다.After the laver (2) (3) attached to both sides of the bloating paper (1) is dried to some extent, the laver (3) and the bloating paper (1) on the back are cut into a plurality of small sections as shown in the second drawing of the drawing. The cutting line 4 is formed so that cutting is easy at the time of use.

본 발명은 일차로 가열 상태 하에서 가공된 것이기 때문에 김의 수축력을 충분히 방지할 수 있고, 더우기 팽창지(1)의 외주를 김의 끝 부분이 감싸듯이 밀착되기 때문에 건조과정에서도 김의 원형이 변하지 않는 효과가 있으며, 김의 외표면의 처리에 있어서는 재래식과 같이 묽은 찹쌀풀을 도포한 후 깨, 고춧가루 등을 산포하면 되는 것이다.Since the present invention is primarily processed under a heated state, the shrinkage force of the seaweed can be sufficiently prevented, and furthermore, the roundness of the seaweed does not change even during the drying process because the outer periphery of the expanded paper 1 is closely adhered as if the end of the seaweed wraps. There is an effect, and in the treatment of the outer surface of seaweed, it is only necessary to spread sesame, red pepper powder, etc. after applying the thin glutinous rice paste as in the conventional method.

본 발명은 김의 양표면에 부착시키는 예를 들었으나, 여타의 해산물 즉, 식용해초류, 어패류 또는 버섯, 깻잎등을 김처럼 얇게 가공하여 접착할 경우에도 변형이 없는 효과 및 원제품의 맛을 잃지 않는 효과가 있음을 물론이다.The present invention is an example of attaching to both surfaces of seaweed, but other seafood, that is, edible seaweed, seafood or mushrooms, mushrooms, sesame leaves, etc. when the thin processing such as seaweed and no deformation and the taste of the original product does not lose Of course, there is no effect.

Claims

Mix glutinous rice and rice at a ratio of about 3 to 7, immerse in processed seasoning liquid (simmered seasoning liquid seasoned with seasonings and spices in water) for 7-8 hours, then scoop it out and dehydrate it for about 30 minutes. Dry with heat of about 70 ℃ -80 ℃, and add the first seasoning liquid at the rate of 80ml per 2l of dried seasoned rice, and use an inflator to make the width and length smaller by about 2-3mm and thickness respectively. Process for producing laver paper for gimjaban characterized in that the processing to be about 2.5-3mm.