KR-102965040-B1 - vegan laver-boogak and manufacturing method thereof

Abstract

The present invention relates to vegan seaweed chips and a method for manufacturing the same, and more specifically, to vegan seaweed chips and a method for manufacturing the same that do not use animal-derived ingredients such as broth, allowing even vegetarians to easily enjoy them as a snack while being excellent in terms of nutrition. The method for manufacturing vegan seaweed chips of the present invention comprises a grinding step of grinding glutinous rice to obtain glutinous rice flour, a heating step of adding water to the glutinous rice flour and heating to obtain glutinous rice paste, an adding step of adding soy sauce and sea salt to the glutinous rice paste and mixing them, a coating step of coating the glutinous rice paste onto the surface of seaweed, and a frying step of drying the seaweed coated with glutinous rice paste and then frying it in edible oil.

Inventors

• 노지현

Dates

Publication Date

20260513

Application Date

20241024

Claims (6)

1. A grinding step for grinding glutinous rice to obtain glutinous rice flour; A heating step of adding water to the glutinous rice flour and heating to obtain glutinous rice paste; An addition step of adding and mixing soy sauce and sea salt to the glutinous rice paste; A coating step of applying the above glutinous rice paste to the surface of the seaweed; The method includes a frying step of drying the seaweed coated with the glutinous rice paste and then frying it in cooking oil; The grinding step involves washing the glutinous rice with water, aging it for 2 to 10 days, and then grinding it. The above coating step involves spraying a fermentation extract on one side of the seaweed, folding the seaweed in half so that the side faces inward, and then applying the glutinous rice paste to the outer surface of the seaweed. A method for manufacturing vegan seaweed chips, characterized in that the above-mentioned fermented extract is extracted from a fermented product obtained by fermenting Eori Byeongpung.
2. A method for manufacturing vegan seaweed chips according to claim 1, wherein the frying step is characterized by frying in brown rice oil at 200 to 240℃ for 2 to 8 seconds.
3. A method for manufacturing vegan seaweed chips according to claim 1, wherein the addition step further involves adding persimmon leaf extract or peony root extract.
4. delete
5. delete
6. Vegan seaweed chips characterized by being manufactured by the method of any one of claims 1 to 3.

Description

Vegan laver-boogak and manufacturing method thereof The present invention relates to vegan seaweed chips and a method for manufacturing the same, and more specifically, to vegan seaweed chips and a method for manufacturing the same that do not use animal-derived ingredients such as broth, allowing even vegetarians to easily enjoy them as a snack while being excellent in terms of nutrition. Bugak is a traditional Korean food that appears in agricultural treatises from the 1700s, such as *Jeungbo Sanlim Gyeongje*. It is a delicacy made by using vegetables and seaweed, coating them with starch paste during their season, drying them for storage, and then frying them when needed. Bugak is the only fried dish among Korean foods, excluding snacks, and has been used as a side dish, an accompaniment to alcohol, and a snack. The ingredients used for bugak include seaweed such as laver, kelp, and wakame, as well as perilla leaves and green peppers that are readily available depending on the season, and also camellia leaves, sesame clusters, chrysanthemum leaves, and persimmon leaves, which are frequently used in temples. In the context of Korean dietary culture, bugak dishes are significant as famine relief foods, as they utilize wild vegetables and seaweed—which are difficult to consume in their raw state—by drying them and frying them in oil to make them edible, and also serve as an important food source providing fats. Furthermore, since these bugak dishes utilize plant matter containing natural dietary fiber, vitamins, minerals, and various physiologically active substances, they are healthy fried dishes. Meanwhile, recently, veganism, which refers to a dietary habit of not only consuming but also using animal products for various reasons, has emerged as a hot topic, and people who adopt such a diet are called vegans. The domestic vegetarian population, including vegans, is expected to continue increasing in the future due to consumption trends that prioritize social values beyond mere dietary habits. To meet this demand, there is a growing need to develop new types of food that exclude animal-derived ingredients and can be freely consumed by vegans. In the United States, alternative food manufacturers such as Beyond Meat and Impossible Foods are growing in scale to develop products that can replace animal-based ingredients. In particular, in Korea, a vegetarian culture is spreading not only for personal health and dieting but also for reasons of animal welfare, environmental protection, sustainability, and ethical consumption. Consequently, the vegan market, which excludes animal-based ingredients, is also gaining attention. However, since animal-based ingredients such as anchovies, shrimp, dried anchovies, and fish are still used in the broth to make the glutinous rice paste when making bukak, bukak cannot be considered a vegan food. Hereinafter, vegan seaweed chips and a method for manufacturing the same according to a preferred embodiment of the present invention will be described. A method for manufacturing vegan seaweed chips according to an example of the present invention comprises a grinding step of grinding glutinous rice to obtain glutinous rice flour, a heating step of adding water to the glutinous rice flour and heating it to obtain glutinous rice paste, an adding step of adding soy sauce and sea salt to the glutinous rice paste and mixing them, a coating step of coating the glutinous rice paste onto the surface of seaweed, and a frying step of drying the seaweed coated with glutinous rice paste and then frying it in edible oil. Each step is examined in detail. 1. Grinding stage First, glutinous rice is ground to obtain glutinous rice flour. Glutinous rice is washed repeatedly 2 to 4 times with clean water, then drained, and then finely ground with a milling machine to obtain glutinous rice flour. Preferably, glutinous rice can be washed with water, undergo a fermentation process, and then ground with a milling machine to obtain glutinous rice flour. Using glutinous rice that has undergone the fermentation process makes the texture of the seaweed chips crispy, and during the frying process, the glutinous rice paste swells up like a flower, making the appearance of the seaweed chips attractive. To mature glutinous rice, the glutinous rice is placed in a container and water is poured over it to soak it. After soaking, the lid of the container is closed, and the rice is aged by storing it at 20–30°C for 2 to 10 days. During the aging period, the glutinous rice undergoes a process similar to fermentation. Consequently, due to the increased activity of α-amylase, a starch-degrading enzyme, and the deformation of the starch structure by microorganisms, the starch is damaged and transformed into a fine structure, leading to increased puffing. After aging, the glutinous rice is washed repeatedly with cold water 2 to 3 times, dried, and then finely ground using a milling machine to obtain fermented glutinous r