Search International and National Patent Collections

1. (WO2018164368) KIM BUGAK PREPARATION METHOD

Pub. No.:    WO/2018/164368    International Application No.:    PCT/KR2018/000465
Publication Date: Fri Sep 14 01:59:59 CEST 2018 International Filing Date: Thu Jan 11 00:59:59 CET 2018
IPC: A23L 17/60
A23L 5/10
A23P 20/20
A23P 20/10
Applicants: NA, Yeon-Yi
나연이
Inventors: NA, Yeon-Yi
나연이
Title: KIM BUGAK PREPARATION METHOD
Abstract:
The present invention relates to a kim bugak (Korean seaweed deep-fried dish) preparation method. More specifically, the present invention relates to a kim bugak preparation method for: lowering caloric and fat content to be less than that of conventional deep-fried kim bugak and allowing a non-soggy and crispy texture to be maintained through an oven baking step; reducing caloric load during consumption by lowering overall calories obtained from kim bugak since the calories from glutinous rice are lowered by injecting oil into glutinous rice and heating and cooling the same in a glutinous rice paste preparation step; and maintaining a crispy texture by preventing, as much as possible, a garnish from absorbing the water contained in external air over time, by coating an oligosaccharide on the surface of the garnish having been baked in an oven in a garnish preparation step.