A Bugak manufacturing method

Abstract

The present invention relates to a method for manufacturing bukak, and basically, by undergoing the steps of 'cutting-drying-curing-frying' during the manufacturing process, the curing process prior to frying can preserve the unique appearance and crispy texture of bukak during the frying process. When manufacturing potato bukak, the existing glutinous rice paste can be omitted to maximize the natural taste of the potato. Additionally, by using a heating process of blanching in boiling water, the frying step can be reduced to one time and fried within a short period, and the oil absorption rate can be lowered. Furthermore, by undergoing a drying process of the blanched potatoes, the nutrients of the raw material itself can be preserved while improving long-term shelf life. Moreover, when manufacturing seaweed bukak coated with shiitake mushroom glutinous rice paste, 100% of the raw shiitake mushroom is used as is to enhance functionality, while the shiitake mushroom and glutinous rice paste blend well to maximize umami flavor. Additionally, the invention provides a method for manufacturing bukak that allows the rice grains of the glutinous rice paste containing shiitake mushrooms to stand out well on the surface of the bukak.

Description

Technology Field

[0001] The present invention relates to a method for manufacturing bukak, and basically, by undergoing the steps of 'cutting-drying-curing-frying' during the manufacturing process, the curing process prior to frying can preserve the unique appearance and crispy texture of bukak during the frying process. When manufacturing potato bukak, the existing glutinous rice paste can be omitted to maximize the natural taste of the potato. Additionally, by using a heating process of blanching in boiling water, the frying step can be reduced to one time and fried within a short period, and the oil absorption rate can be lowered. Furthermore, by undergoing a drying process of the blanched potatoes, the nutrients of the raw material itself can be preserved while improving long-term shelf life. Moreover, when manufacturing seaweed bukak coated with shiitake mushroom glutinous rice paste, 100% of the raw shiitake mushroom is used as is to enhance functionality, while the shiitake mushroom and glutinous rice paste blend well to maximize umami flavor. Additionally, the invention provides a method for manufacturing bukak that allows the rice grains of the glutinous rice paste containing shiitake mushrooms to stand out well on the surface of the bukak. Background Technology

[0002] Bugak is a traditional Korean food that appears in agricultural treatises from the 1700s, such as the *Jeungbo Sanlim Gyeongje*. It is a delicacy made by coating seasonal vegetables and seaweed with starch paste, drying them for storage, and then frying them when needed. As the only fried dish among Korean foods, excluding snacks, Bugak has been consumed as a side dish, an accompaniment to alcoholic beverages, and a snack. Ingredients used for Bugak include seaweeds such as laver, kelp, and wakame, as well as seasonal ingredients readily available like perilla leaves and green peppers. There are also ingredients commonly used in temples, such as camellia leaves, sesame clusters, chrysanthemum leaves, and persimmon leaves.

[0003] In the context of the Korean diet, bugak dishes are significant as famine relief foods. They transform wild vegetables and seaweed, which are difficult to consume in their raw state, into edible ingredients by drying and frying them in oil. Furthermore, they serve as an important food source supplying fats. Moreover, since these bugak dishes utilize plant matter containing natural dietary fiber, vitamins, minerals, and various bioactive substances, they are healthy fried foods. Foods such as fried foods and snacks have high fat content, and continuous consumption can lead to health problems caused by hyperlipidemia. However, it is very difficult to refuse fried dishes due to their distinctive aroma, texture, and unique taste. Consequently, research has been conducted on methods to lower fat absorption by improving cooking techniques, allowing people to consume fried foods without worry.

[0004] Batter is used to enhance the appearance and volume of fried dishes, and applying such a batter reduces the fat content of the food. Batter is made by mixing water and seasonings with starch powders, such as rice or wheat; the amount of oil absorbed varies depending on the type of grain used. This is because a higher proportion of fat-soluble amino acids in the grain's amino acid composition increases emulsifying ability, thereby enhancing its oil-absorbing properties. It has been reported that fried foods coated with rice flour batter have a lower oil absorption rate compared to those coated with wheat flour batter. Furthermore, when grains are fermented, such as with fermented glutinous rice, low-molecular-weight sugars are produced through enzymatic action like amylase. It is known that these substances enhance film-forming ability, thereby inhibiting fat absorption during frying. For the batter used in Bugak, glutinous rice is typically cooked and attached to the main ingredient to dry, or a paste made from wheat flour or glutinous rice flour is applied to the main ingredient and dried.

[0005] <Patent Literature>

[0006] Korean Patent Publication No. 10-2021-0147968 (Published December 07, 2021) "Method for manufacturing Bugak using ultrafine glutinous rice flour"

[0007] In the case of the technology disclosed in the aforementioned prior patent document, by using a premix that significantly shortens the gelatinization time during the production of bukak or fried food to maintain the color of the original material and reduces the loss of nutrients during the drying and frying stages, it is possible to provide bukak with excellent texture by maintaining the color of the bukak ingredients and lowering the hardness.

[0008] However, existing bugak manufacturing technologies lack methods to enhance the unique appearance or crispy texture of bugak during the deep-frying process, or to maximize the specific characteristics of the ingredients used for bugak, such as potato bugak; therefore, the need for such methods is steadily increasing. The problem to be solved

[0009] The present invention has been devised to solve the above-mentioned problems,

[0010] The objective of the present invention is to provide a method for manufacturing bukak that basically involves the steps of 'cutting-drying-curing-frying' during production, thereby enabling the unique appearance and crispy texture of bukak to be preserved through a curing process prior to frying.

[0011] Another objective of the present invention is to provide a method for manufacturing potato chips that maximizes the natural flavor of the potato by omitting the conventional glutinous rice paste during the manufacturing process, reduces the deep-frying step to one time and allows for frying within a short period while lowering the oil absorption rate through a heating process of lightly blanching in boiling water, and additionally improves long-term shelf life while preserving the nutrients of the raw material by undergoing a drying process of the blanched potatoes.

[0012] Another objective of the present invention is to provide a method for manufacturing seaweed chips containing shiitake mushrooms, which uses 100% of the raw shiitake mushrooms as is to enhance functionality while maximizing umami flavor by ensuring the shiitake mushrooms and glutinous rice paste blend well, and also allows the rice grains of the glutinous rice paste containing shiitake mushrooms to stand out well on the surface of the chips. means of solving the problem

[0013] The present invention is implemented by an embodiment having the following configuration to achieve the aforementioned objective.

[0014] According to one embodiment of the present invention, the method for manufacturing bukak according to the present invention is characterized by comprising: a step of cutting a target object (S3); a step of drying a target object (S5); a aging step (S7) for treating the target object with ripening; and a frying step (S9) for frying and treating the target object.

[0015] According to another embodiment of the present invention, the method for manufacturing bukak according to the present invention relates to a method for manufacturing bukak using potatoes, characterized by performing the following steps in advance: cutting the subject (S3); sorting and washing the subject (S1-1); and removing the peel and inedible parts of the subject (S1-2).

[0016] According to another embodiment of the present invention, the manufacturing method of the present invention is characterized by further including the step of cutting the object (S3); and the step of removing the starch from the potato, which is the sliced ​​object, and additionally washing it (S4-1).

[0017] According to another embodiment of the present invention, the manufacturing method of the present invention is characterized by additionally including a heating step (S4-2) for blanching an object after step S4-1.

[0018] According to another embodiment of the present invention, in the present invention, step S3 is characterized by slicing the potato, which is the object, into a circular shape with a thickness of 1 to 2 mm, and step S4-1 is characterized by immersing the sliced ​​potato, which is the object, in water to remove a certain amount of starch, and then washing it several times.

[0019] According to another embodiment of the present invention, in the present invention, step S4-2 involves immersing the object in a mixture of purified water, sea salt, and sugar, and then blanching it for a few minutes, and step S7 involves aging the object at room temperature for 3 to 10 days.

[0020] According to another embodiment of the present invention, the method for manufacturing bukak according to the present invention relates to a method for manufacturing bukak using seaweed coated with shiitake mushroom glutinous rice paste, and is characterized by performing the following steps in advance: cutting the object (S3); previously preparing shiitake mushrooms into powder (S2-1); preparing glutinous rice paste containing shiitake mushroom powder (S2-2); applying glutinous rice paste to the surface of the seaweed that is the object (S2-3); and pre-drying the seaweed coated with glutinous rice paste (S2-4).

[0021] According to another embodiment of the present invention, the S2-1 step in the present invention is characterized by, after washing and drying the shiitake mushrooms, roasting the shiitake mushrooms in a roasting pot for about 10 to 30 minutes, then cooling them sufficiently and grinding them.

[0022] According to another embodiment of the present invention, the step S2-2 in the present invention is characterized by comprising the step of soaking glutinous rice in water for 3 to 7 days to ferment it (S2-21), the step of adding purified water, sugar, and sea salt to the fermented glutinous rice and boiling it (S2-22), and the step of additionally adding shiitake mushroom powder and boiling it while continuously stirring to produce glutinous rice paste with intact rice grains (S2-23).

[0023] According to another embodiment of the present invention, in the present invention, step S2-4 is characterized by drying at a temperature of 40 to 60°C for 60 to 120 minutes so that the moisture content becomes 7 to 10%, and step S7 is characterized by aging the object at room temperature for 3 to 10 days. Effects of the invention

[0024] The present invention can achieve the following effects through the combination and usage relationship of the embodiments described above and the configuration described below.

[0025] The present invention basically has the effect of preserving the unique appearance and crispy texture of bukak during the frying process by undergoing the 'cutting-drying-curing-frying' steps during the manufacturing of bukak, thereby utilizing the curing process prior to frying.

[0026] The present invention provides a method for manufacturing potato chips that can maximize the natural flavor of potatoes by omitting the conventional glutinous rice paste during the production of potato chips, and can also reduce the deep-frying step to one time and fry within a short period of time by using a heating process of blanching in boiling water, while also lowering the oil absorption rate, and can improve long-term shelf life while preserving the nutrients of the raw material by additionally undergoing a drying process of the blanched potatoes.

[0027] The present invention provides a method for manufacturing seaweed chips containing shiitake mushrooms, wherein 100% of the raw shiitake mushrooms are used as is to enhance functionality when manufacturing seaweed chips coated with shiitake mushroom glutinous rice paste, while the shiitake mushrooms and glutinous rice paste blend well to maximize umami flavor, and the rice grains of the glutinous rice paste containing shiitake mushrooms can be well preserved on the surface of the chips. Brief explanation of the drawing

[0028] FIG. 1 is a basic step diagram of a method for manufacturing fried seaweed according to the present invention. Figure 2 is a step diagram of the method for manufacturing potato chips. Figure 3 is a step diagram of a method for manufacturing seaweed chips containing shiitake mushrooms. Specific details for implementing the invention

[0029] Preferred embodiments of the method for manufacturing fried seaweed according to the present invention will be described in detail below with reference to the accompanying drawings. It should be noted that identical components in the drawings are represented by identical reference numerals wherever possible. Unless otherwise specifically defined, all terms in this specification have the same general meaning as understood by a person skilled in the art to which the present invention pertains. In the event of a conflict with the meaning of a term used in this specification, the definition used in this specification shall prevail. Throughout the specification, when a part is described as "comprising" a certain component, this means that, unless specifically stated otherwise, it does not exclude other components but may include additional components.

[0031] Referring to FIG. 1, a method for manufacturing fried seaweed according to one embodiment of the present invention has a basic framework comprising: a step of cutting a target object (S3); a step of drying a target object (S5); a aging step (S7) of curing the target object; and a frying step (S9) of frying the target object.

[0032] The above S3 step is a step of cutting the object, and involves the process of cutting the object to be used for making bukak (such as potatoes in the case of potato bukak, or seaweed in the case of seaweed bukak) into a size suitable for making bukak or a size that is good for eating.

[0033] The above S5 step is a step for drying the object, and the process of drying the object is carried out first before the frying step (S9) to complete the bukak.

[0034] The above S7 step is an aging step for aging the object, and the aging process is carried out by aging the object at room temperature for 3 to 10 days.

[0035] The above S9 step is a frying step in which the object is deep-fried, and can be seen as a deep-frying step in which the object is deep-fried during the process of manufacturing a typical fried snack.

[0036] Based on these basic processes (steps), the following describes a more specific manufacturing process (method) for more specific objects (potato chips and seaweed chips).

[0038] Meanwhile, referring to FIG. 2, a method for manufacturing potato chips according to another embodiment of the present invention may include the steps of: selecting and washing a target object (S1-1); removing the skin and inedible parts of the target object (S1-2); cutting the target object (S3); removing starch from the sliced ​​potato and additionally washing it a second time (S4-1); heating the target object (S4-2); drying the target object (S5); ripening the target object (S7); and frying the target object (S9).

[0039] The above S1-1 step is a process of selecting potatoes, which are the subject of potato chips, and washing them first. After selecting high-quality potatoes of a suitable size, a washing process is carried out to remove foreign substances.

[0040] The above S1-2 step is a process of removing the peel and inedible parts of the potato, which is the subject of the potato chips, and involves removing the inedible parts (parts that cannot be eaten) according to the condition of the potato along with the peel.

[0041] The above S3 step is a step of cutting the previously described object, and the process of slicing (cutting) the potato for making potato chips into a size suitable for making chips, that is, into a circular shape with a thickness of about 1 to 2 mm is carried out.

[0042] The above S4-1 step is a process of removing starch from the sliced ​​potatoes and additionally washing them secondarily. This involves soaking the sliced ​​potatoes in water for a certain period of time to remove a certain amount of starch, and then washing them several times to perform a second washing process.

[0043] The above S4-2 step involves a heating process for blanching the object. The object (sliced ​​potato) is immersed in a mixture of purified water, sea salt, and sugar, and then blanched for a few minutes. In particular, the present invention performs this heating process of blanching the sliced ​​potato in the mixture of purified water, sea salt, and sugar before the frying step described later. This shortens the frying step to a single step and reduces the deep-frying time to approximately 2 to 5 seconds, thereby lowering the oil absorption rate and shortening the overall cooking time. Typically, commercial products such as potato chips undergo a deep-frying step multiple times, resulting in prolonged frying and a high oil absorption rate. In contrast, the present invention enables the differentiation of the above advantages.

[0044] The above S5 step is a step for drying the object as previously described, and the process of drying the object is carried out before the frying step (S9) to complete the bukak. In particular, the present invention has the characteristic of preserving the nutrients of the raw material itself while allowing for the convenient preparation and consumption of bukak through cooking via the S9 step whenever necessary, by increasing the shelf life through the additional drying of the blanched potatoes via the S4-2 step.

[0045] The above S7 step is an aging step for aging the object as previously described, and the aging process is carried out by aging the object at room temperature for 3 to 10 days.

[0046] The above S9 step is a frying step in which the object is deep-fried as described above. In particular, in the present invention, by passing through the S4-2 step in advance as described above, the number of times the object is fried in the S9 step is reduced to one, and the deep-frying time during the frying process is also reduced to approximately 2 to 5 seconds, thereby lowering the oil absorption rate and shortening the overall cooking time.

[0048] Additionally, referring to FIG. 3, a method for manufacturing seaweed chips containing shiitake mushrooms according to another embodiment of the present invention may include the steps of: preparing shiitake mushrooms into powder (S2-1); preparing glutinous rice paste containing shiitake mushroom powder (S2-2); applying glutinous rice paste to the surface of the seaweed that is the object (S2-3); pre-drying the seaweed coated with glutinous rice paste (S2-4); cutting the object (S3); drying the object (S5); an aging step (S7) for post-curing the object; and a frying step (S9) for deep-frying the object.

[0049] The above S2-1 step is a process of manufacturing shiitake mushrooms into powder. In particular, in the present invention, after washing and drying the shiitake mushrooms, the mushrooms are roasted in a roasting pot for approximately 10 to 30 minutes, then cooled sufficiently and ground. By using 100% of the raw shiitake mushrooms instead of the extracts used in conventional seaweed chips, it is possible to manufacture seaweed chips with excellent functionality and improved taste preference. Furthermore, through the specialized shiitake mushroom powdering process described above, the taste and components of the shiitake mushrooms blend with the glutinous rice paste of the seaweed chips to maximize umami flavor and allow for the intake of various nutrients compared to existing products. Additionally, by manufacturing the product to contain beneficial components of shiitake mushrooms, it enables the manifestation of the excellent benefits of shiitake mushrooms, such as health promotion, weight loss effects, prevention of adult diseases, and anticancer effects.

[0050] The above step S2-2 is a process for preparing glutinous rice paste containing shiitake mushroom powder. In particular, in the present invention, more specifically, the above step S2-2 may include a step of soaking glutinous rice in water for 3 to 7 days to ferment it (S2-21), a step of adding purified water, sugar, and sea salt to the fermented glutinous rice and boiling it (S2-22), and a step of additionally adding shiitake mushroom powder and boiling it while continuously stirring to prepare glutinous rice paste with intact rice grains (S2-23). ​​Through such a unique process, it is possible to prepare glutinous rice paste with intact rice grains while preserving the functionality of the shiitake mushroom powder.

[0051] The above S2-3 step proceeds as a process of applying glutinous rice paste to the surface of the seaweed, which is the target object.

[0052] The above S2-4 step is a process of pre-drying the seaweed coated with glutinous rice paste, and more specifically, it can be carried out by drying at a temperature of 40 to 60°C for 60 to 120 minutes so that the moisture content becomes 7 to 10%.

[0053] The above S3 step is a step of cutting the previously described object, and the process of cutting the seaweed, which is the object for manufacturing seaweed chips, into a square shape of a size suitable for eating when manufactured into chips, namely, a width of about 4 to 7 cm and a height of about 5 to 9 cm is carried out.

[0054] The above S5 step is a step for drying the object as previously explained, and the process of drying the object is carried out first before the frying step (S9) to complete the bukak.

[0055] Step S7 above is a maturation step for treating the subject after aging as previously described, and the subject is treated by undergoing a maturation process at room temperature for 3 to 10 days. Through this, the glutinous rice paste containing shiitake mushrooms can be made to remain white and intact during the deep-frying process in Step S9 described later.

[0056] The above S9 step is a frying step in which the object is deep-fried as described above. As described above, the deep-frying process is carried out after the above S7 step is passed first, so that the rice grains of the glutinous rice paste containing shiitake mushrooms can be kept white during the deep-frying process.

[0058] Although the applicant has described various embodiments of the present invention above, such embodiments are merely examples of implementing the technical concept of the present invention, and any modification or alteration that implements the technical concept of the present invention should be interpreted as falling within the scope of the present invention.

Claims

Claim 1 The present invention relates to a method for manufacturing bukak using seaweed coated with shiitake mushroom glutinous rice paste, comprising the steps of: preparing shiitake mushrooms into powder (S2-1); preparing glutinous rice paste containing shiitake mushroom powder (S2-2); applying the glutinous rice paste to the surface of the seaweed object (S2-3); and pre-drying the seaweed coated with glutinous rice paste (S2-4); followed by cutting the object (S3); drying the object (S5); and an aging step (S7) for post-curing the object. A method for manufacturing bukak, comprising: a frying step (S9) in which the object is fried and deep-fried; wherein the S2-1 step involves washing and drying the shiitake mushrooms, then roasting the shiitake mushrooms in a roasting pot for about 10 to 30 minutes, cooling them sufficiently, and grinding them; the S2-2 step includes a step of soaking glutinous rice in water for 3 to 7 days (S2-21); a step of adding purified water, sugar, and sea salt to the soaked glutinous rice and boiling it (S2-22); and a step of additionally adding shiitake mushroom powder and boiling while continuously stirring to produce a glutinous rice paste with intact rice grains (S2-23); the S2-4 step involves drying at a temperature of 40 to 60°C for 60 to 120 minutes so that the moisture content becomes 7 to 10%; and the S7 step involves aging the object at room temperature for 3 to 10 days. Claim 2 delete Claim 3 delete Claim 4 delete Claim 5 delete Claim 6 delete Claim 7 delete Claim 8 delete Claim 9 delete Claim 10 delete

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