PROBLEM TO BE SOLVED: To provide a method for manufacturing a bugak (a vegetable food coated with a paste made from glutinous rice, dried and then fried in oil), using deep ocean water.SOLUTION: Provided is a method for manufacturing bugak. In the first step, raw materials for bugak including at least any one of potato, red pepper, pumpkin, tangle, lotus root, and burdock are washed. In the second step, the washed raw materials for bugak are sliced into a thickness of 1 mm to 2 mm so as to be coated. In the third step, the sliced raw materials for bugak are aged for 24 hours in deep ocean water. In the fourth step, the raw materials for bugak aged in the deep ocean water are mixed and coated with glutinous rice, starch, and wheat flour in a ratio of 56:17:11:16. In the fifth step, the coated bugak materials are subjected to heat treatment at 130°C with a steam machine. In the sixth step, the heat-treated raw materials for bugak are dried on a drying stand, so that a bugak using deep ocean water is semi-finished. The semi-finished bugak using deep ocean water is fried in oil.COPYRIGHT: (C)2015,JPO&INPIT【課題】海洋深層水を利用したプガク製造方法を提供する。【解決手段】ジャガイモ、唐辛子、カボチャ、昆布、レンコン、そしてゴボウのうち少なくとも一つ以上が含まれたプガク材料を洗浄する第1段階;洗浄されたプガクの材料を1mmから2mmの厚さでスライシング(Slicing)しプガク材料に対するコーティングを準備する第2段階;スライシングされたプガク材料を海洋深層水で24時間熟成させる第3段階;海洋深層水で熟成させたプガクの材料、もち米、澱粉及び小麦粉を56:17:11:16の比率で混合してコーティングを遂行する第4段階;コーティングされたプガクの材料をスチーム機で130℃で加熱処理する第5段階;加熱処理されたプガク材料を乾燥台で乾燥させ海洋深層水のプガクを半製品に製造する第6段階;及び海洋深層水を利用したプガク半製品を油で揚るプガク製造方法。【選択図】図1
