JP2004305020A - Korean seasoned laver - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To eliminate problems of disadvantages possessed by Korean seasoned laver preferred by consumers because of unique flavor, i.e. an oil and fat or a seasoning applied to the surface is readily oxidized and long-term preservation and long-term storage are difficult. <P>SOLUTION: The Korean seasoned laver is composed as follows. An antioxidant in an amount of 0.01-10% (wt./wt.) based on the oil and fat used for seasoning is added thereto and the oil and fat in a quantity of 1 l is applied to 300-2,000 sheets of dried laver or 450-8,000 g of dried loose laver. Thereby, the long-term preservation and long-term storage can be carried out without deteriorating the essential flavor and taste. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

【表２】

また、その効果は、板海苔に漉かずに乾燥した乾燥バラ海苔の場合も同様であった。
【００１３】
【発明の効果】
上記のようにして酸化防止剤を添加した油脂を塗布された本発明韓国風味付けのりは、本来の風味、食味を損なうことなく長期の保存、保管ができる。また、前述のように、既存の設備の利用ができて低コストで保存に耐え、風味とともに食味に優れた製品を提供できる。本発明には以上のような優れた効果がある。
【図面の簡単な説明】
【図１】図１は、実施例の製造工程を説明するフローチャートである。[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to Korean-seasoned laver, characterized in that an antioxidant is added to fats and oils applied to the surface of dried laver.
[0002]
[Prior art]
In conventional foods, in a composition, a baked powder of grains such as rice and a baked powder of a plurality of fishes are blended, and seasoned laver, chemical seasoning, sugar, salt, soy sauce are added as seasonings. In addition, there is one in which an antioxidant is blended and formed into granules to obtain a sprinkled food (for example, see Patent Document 1).
In addition, there is also a method in which a seasoning liquid containing trehalose is applied to the surface of dried nori to maintain the crispy taste of the seasoned nori (see, for example, Patent Document 2).
[0003]
[Patent Document 1]
JP 2000-116355 A (page 1)
[Patent Document 2]
JP 2001-299287 A (page 1)
[0004]
[Problems to be solved by the invention]
Korean flavored seaweed has a unique flavor and is favored by consumers.However, the fats and oils applied to the surface are vulnerable to direct sunlight and high heat, and are easily oxidized, making it difficult to store and store for a long time. There is.
The problem to be solved by the present invention is to enable the Korean flavored laver having the above-mentioned disadvantages to be stored for a long period of time without deteriorating the flavor.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention provides a Korean-flavored laver obtained by adding an antioxidant to fats and oils used for seasoning and adding the fats and oils to dried laver.
[0006]
As described above, the Korean-flavored seaweed of the present invention obtained by adding an antioxidant to the fat or oil applied to the surface of the seaweed impairs the original flavor, as described later, as compared with the case where no antioxidant is added. Without long-term preservation and storage.
[0007]
In the present invention, the amount of the antioxidant added to the fat is 0.001 to 5% (w / w) of the antioxidant (as an active ingredient of 100%) based on the fat to be applied. It is preferable to apply this oil or fat at a ratio of 1 liter to 300 to 2,000 dried laver or 450 to 8000 g of dried rose laver.
[0008]
In the present invention, vegetable oils (such as sesame oil or corn oil) are used alone or in combination as the oils and fats applied to the laver as described in claim 3, and vitamin C is used as an antioxidant. Palmitate or vitamin E (tocopherol) is used alone or in combination, and this antioxidant is added to the fat and oil in the above ratio, diffused, and applied to laver. According to the present invention, it is possible to obtain Korean-flavored laver suitable for long-term storage and storage without impairing.
[0009]
【Example】
Hereinafter, an example of the present invention will be described in the case of seasoning whole dried laver.
The drawing is a flowchart for explaining the manufacturing process of the embodiment.
The embodiment will be described according to this flowchart. In the raw material selection process, a high quality first-class dried laver is selected and the raw material is inspected for each sheet in the raw material shape inspection, similarly to the normal seasoned laver production process. In the metal inspection, use a metal detector to check for the presence of metal algae and metal chips mixed during the making process, and then use the foreign material inspection to check for foreign materials other than metal chips, such as garbage and bird feathers. The dried seaweed is removed, and the seaweed that has been inspected is passed through a pot (belt conveyor) equipped with a temperature controller used in the production process of normal seasoned seaweed and grilled seaweed, and heated at about 250 ° for 7 minutes.
[0010]
After the baking process, in the next seasoning process, on a conveyor with a sponge roller used for normal seasoned seaweed, after applying fat and oil with a predetermined amount of antioxidant added to the front surface, Seasoning is added.
The seaweed that has undergone the seasoning step is sent to a drying step, dried at 180 ° C. for about 7 seconds, and then a specified number of sheets are taken by a counting machine and sent to cutting. In the cutting process, the whole form of seaweed is visually cut into two pieces vertically and then cut into four pieces, and the eight pieces of seaweed are sent to the interior packaging process and stored in an interior tray together with a desiccant.
[0011]
Nori stored in the interior tray in the interior packaging process is checked again by the metal detector and the weight checker, then moved to the exterior packaging process, date and printed on the exterior, and then packed in PP bags, They are packed in cardboard boxes for storage and shipping, dated and printed, and finally packed.
Next, the present inventors stored at 55 ° C. Korean flavored seaweed to which the antioxidant for fats and oils were added as described above and uncoated Korean seaweed at 55 ° C., and performed a comparative test of the quality change over time. (Tables 1 and 2).
[0012]
Korean flavored seaweed experiment data 1. Purpose Vitamin C was added to sesame oil as an antioxidant, and a quality preservation test was performed.
2. Method A sample of item 3 was prepared and stored at 55 ° C. After storage, the peroxide value was measured and the sensitivity test was performed periodically.
* Storage at 55 ° C is regarded as a 10-fold acceleration test at room temperature of 25 ° C.
* Peroxide value is an index of deterioration (oxidation) of fats and oils (exceeding 30 is considered to be oxidizing).
3. The following fats and oils were applied to the sample seaweed (750 sheets / 1 L) to produce Korean-seasoned seaweed, and a storage test was performed.
1. Sesame oil only (no antioxidant added)
2. Antioxidant Vitamin C (trade name Air Coat C manufactured by Sankyo Co., Ltd.) 0.2% added sesame oil * Air Coat C component (Vitamin C palmitate 12.5%, soy lecithin 72.5%)
4. Results The results of the test; Oxidation of sesame oil alone starts around day 10 (100 days at room temperature), and the peroxide value sharply increases. 2. Even after 35 days (at room temperature, 350 days), the peroxide value of the added antioxidant did not increase, and there was no problem in flavor in the sensory test.
From the above, it can be determined that long-term storage has become possible by adding an antioxidant to fats and oils applied to laver.
[Table 1]

[Table 2]

The same effect was obtained in the case of dried rose seaweed which was dried without being filtered on seaweed seaweed.
[0013]
【The invention's effect】
The Korean flavored glue of the present invention coated with the fat and oil to which the antioxidant has been added as described above can be stored and stored for a long period without impairing the original flavor and taste. In addition, as described above, it is possible to provide a product that can use existing equipment, can withstand storage at low cost, and has excellent flavor and taste. The present invention has such excellent effects as described above.
[Brief description of the drawings]
FIG. 1 is a flowchart illustrating a manufacturing process of an embodiment.

Claims (4)

Korean-flavored seaweed obtained by adding an antioxidant to the fat used for seasoning and adding this fat to dried seaweed. 0.001 to 5% (w / w) of an antioxidant (as an active ingredient of 100%) is added to the fat and oil used for seasoning, and the fat and oil are mixed with 300 to 2,000 dried laver or 450 dried rose laver. The Korean-flavored laver according to claim 1, which is applied at a rate of 1 liter to ~ 8000 g. For the fats and oils, vegetable fats (sesame oil, corn oil, etc.) are used alone or in combination, and for the antioxidant, vitamin C palmitate or vitamin E (tocopherol) is used alone or in combination, The Korean-flavored laver according to claim 2, wherein the antioxidant is added to the fat or oil, diffused and applied to the laver. However, the antioxidant does not prevent the combined use with lecithin. The Korean-flavored laver according to claim 3, wherein 0.006 to 0.3% of the antioxidant is added to the fat or oil.

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