JP2017018090A - Method for producing kelp chips - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
Abstract
Description
本発明は、昆布を揚げず、かつ形状を変形させながらも、嗜好度の高いケルプチップの製造方法を提供するものである。 The present invention provides a method for producing a kelp chip having a high degree of preference while not filing kelp and changing the shape.
昆布は、約50種の各種のミネラルを豊かに含有したミネラルの宝庫として、人体に極めて有用な栄養食品である。特に、昆布には、特有のアルギン酸繊維質が豊かに含有され、消化器官及び腸内において栄養分の吸収を調節し、腸内の脂肪、コレステロール、過多な塩分、重金属、及び発癌物質や宿便等の老廃物を迅速に体外に排泄する作用をする。 Kelp is a nutritional food that is extremely useful for the human body as a treasure trove of minerals rich in about 50 types of minerals. In particular, kelp is rich in unique alginate fiber, which regulates the absorption of nutrients in the digestive tract and intestines, such as intestinal fat, cholesterol, excessive salt, heavy metals, and carcinogens and stool. It works to quickly excrete waste from the body.
ところが、このような昆布の優れた栄養学的な特性にもかかわらず、昆布固有の組織と香り、貯蔵性等の理由で、消費促進に制限があり、加工食品の開発についての研究が足りないことが実情である。 However, despite the excellent nutritional characteristics of kelp, consumption promotion is limited due to the tissue, aroma, and storage properties unique to kelp, and there is not enough research on the development of processed foods. That is the situation.
一般に、揚げ物は、昆布を素材とした代表的な加工食品であって、甘味を出すための砂糖含有食用油が200℃となった揚げ鍋に昆布を入れ、2〜3分間揚げた後、食用油ろ過網を用いて、適当な時間が経てからオイルがろ過される自然的な脱油方法を用いてきた。 Generally, deep-fried food is a typical processed food made from kelp. Kelp is put in a frying pan whose sugar-containing edible oil for sweetening is 200 ° C., fried for 2-3 minutes, and then edible. A natural deoiling method has been used in which oil is filtered after an appropriate time using an oil filtration network.
しかしながら、従来の方法で製造された昆布揚げ物は、肉厚で硬いため、歯応えが悪く、噛みそこなうと口蓋を傷つけ、歯ぐきを痛める恐れがあり、甘味が消えた後、塩辛く、苦く、しつこい後味もあっさりしていなかった。 However, the deep-fried kelp produced by the conventional method is thick and hard, so it is not crunchy. It was not easy.
また、昆布揚げ物の表面に残った揚げ油の残量は、単に重力作用による脱油方法を用いたので、残量が多過ぎ、昆布揚げ物を商品化する場合、包装のビニル袋の内面に油がたくさん付き、商品としての価値を低下させるという問題点があった。 In addition, the remaining amount of fried oil remaining on the surface of the fried kelp is simply a deoiling method by gravity, so the remaining amount is too much. There was a problem that a lot was attached and the value as a product was lowered.
本発明の背景技術としては、大韓民国特許庁に出願されて登録された特許文献1(1999.4.8.、わかめ揚げ物の製造方法)がある。 As a background art of the present invention, there is Patent Document 1 (1999.4.8., Manufacturing method of deep-fried seaweed) which has been filed and registered with the Korean Patent Office.
したがって、本発明では、栄養学的に優れた海藻類を活用する目的で、嗜好度の高いケルプチップの製造方法を提供する。 Therefore, the present invention provides a method for producing kelp chips with a high preference for the purpose of utilizing nutritionally superior seaweeds.
本発明は、上記問題点に鑑みなされたものであり、その目的は、昆布を揚げず、かつ形状を変更させながらも、嗜好度の高いケルプチップの製造方法を提供することにある。 This invention is made | formed in view of the said problem, The objective is to provide the manufacturing method of the kelp chip | tip with high preference, without raising kelp and changing a shape.
上述した目的を達成するために、本発明によるケルプチップの製造方法は、水飴、醤油、オリーブ油、及びこれらの混合液のいずれか一つを用いて、昆布を煮付ける昆布煮付け工程と、煮付けられた昆布をレトルトパウチで包装した状態で加熱する昆布熱処理工程と、レトルトパウチを除去した後、熱処理された昆布を凍結乾燥する昆布凍結乾燥工程と、を含むことを特徴とする。 In order to achieve the above-described object, a method for manufacturing a kelp chip according to the present invention includes a kelp boiling step of boiling kelp using any one of syrup, soy sauce, olive oil, and a mixture thereof. It comprises a kelp heat treatment step in which the kelp is heated in a state packaged with a retort pouch, and a kelp freeze drying step in which the heat-treated kelp is freeze-dried after removing the retort pouch.
好ましくは、昆布煮付け工程の以前に、昆布を切断して準備する昆布準備工程と、準備された昆布をふやかす昆布浸漬工程と、ふやかした昆布を煮熟する昆布煮熟工程と、煮熟された昆布を脱水する昆布脱水工程と、を含むことを特徴とする。 Preferably, prior to the kelp boiling step, the kelp preparation step of cutting and preparing the kelp, the kelp soaking step of pouring the prepared kelp, the kelp simmering step of boiling and ripening the kelp, And a kelp dehydration step of dewatering the kelp.
好ましくは、昆布煮付け工程は、昆布の100重量部に対して、水飴1〜30重量部、醤油1〜30重量部、オイル1〜30重量部を混合し、またはこれらを混合した液1〜30重量部を加えて行うことを特徴とする。 Preferably, the kelp boiling step is performed by mixing 1 to 30 parts by weight of syrup, 1 to 30 parts by weight of soy sauce, 1 to 30 parts by weight of oil, or 1 to 30 liquids obtained by mixing these. It is characterized by adding a weight part.
好ましくは、昆布煮付け工程は、煮付け対象物を50〜90℃の温度で、30〜60分間煮付けることを特徴とする。 Preferably, the kelp simmering step is characterized by simmering the simmered object at a temperature of 50 to 90 ° C. for 30 to 60 minutes.
好ましくは、昆布煮付け工程で用いられたオイルは、オリーブ油、大豆油、ヒマワリ油、サフラワー油、菜種油、ヤシ油、及びごま油のいずれか一つ以上を用いることを特徴とする。 Preferably, the oil used in the kelp boiling step is one or more of olive oil, soybean oil, sunflower oil, safflower oil, rapeseed oil, coconut oil, and sesame oil.
本発明によれば、昆布を揚げず、かつ原形のまま維持しながら、形状、食感(クランチ食感)を向上させ、嗜好度に優れたケルプチップを製造することができる。 ADVANTAGE OF THE INVENTION According to this invention, the kelp chip | tip which was able to improve a shape and texture (crunch texture), and was excellent in the preference degree can be manufactured, maintaining kelp without fried kelp.
以下、本発明の理解を助けるために、具体的な実施例及び比較例により、本発明の構成及び効果についてさらに詳述する。 Hereinafter, in order to help understanding of the present invention, the configuration and effects of the present invention will be described in more detail by way of specific examples and comparative examples.
〈製造例1〉
図1に示すように、本発明の製造工程は、昆布準備工程(S10)と、昆布浸漬工程(S20)と、昆布煮熟工程(S30)と、昆布脱水工程(S40)と、昆布煮付け工程(S50)と、昆布熱処理工程(S60)と、昆布凍結乾燥工程(S70)と、を含む。
<Production Example 1>
As shown in FIG. 1, the manufacturing process of the present invention includes a kelp preparation process (S10), a kelp soaking process (S20), a kelp simmering process (S30), a kelp dewatering process (S40), and a kelp boiling process. (S50), a kelp heat treatment process (S60), and a kelp freeze-drying process (S70).
〈第1工程:昆布準備工程(S10)〉
昆布準備工程は、昆布を切断して準備するものであって、良質の昆布を選別し、乾状態で2cm×3cm厚さの大きさに切断する。
<First step: kelp preparation step (S10)>
In the kelp preparation step, kelp is cut and prepared. A high quality kelp is selected and cut into a size of 2 cm × 3 cm in a dry state.
〈第2工程:昆布浸漬工程(S20)〉
昆布浸漬工程は、細切り昆布を水が入れた浸漬槽に浸漬させ、10〜60分間ふやかす。また、昆布は、ふやかす工程において、水を数回入れ替えることにより、塩分が除去され、最終的にきれいな水ですすぐ。
<Second step: Kelp dipping step (S20)>
In the kelp soaking step, the shredded kelp is soaked in a soaking tank containing water and softened for 10 to 60 minutes. In addition, the kelp is rinsed with clean water after the salt is removed by changing the water several times in the process of pouring.
〈第3工程:昆布煮熟工程(S30)〉
昆布煮熟工程は、ふやかした昆布の細胞の基質に溶け、アルギン酸等の多糖類性炭水化物成分を溶出するとともに、昆布組織間の柔軟性を与える。このような昆布煮熟工程は、95〜100℃の温度で、5〜20分間行われることが好ましい。
<Third step: Kelp ripening step (S30)>
The kelp ripening process dissolves in a soft kombu cell substrate, elutes polysaccharide carbohydrate components such as alginic acid, and provides flexibility between kelp tissues. Such a kelp ripening step is preferably performed at a temperature of 95 to 100 ° C. for 5 to 20 minutes.
〈第4工程:昆布脱水工程(S40)〉
昆布脱水工程は、煮熟した昆布に残存する不要な湿気を除去し、煮熟工程を通じて溶出されたアルギン酸等の多糖類性炭水化物が自然溶出するように、約5分間脱水させる。
<Fourth step: Kelp dehydration step (S40)>
In the kelp dehydration step, unnecessary moisture remaining in the boiled kelp is removed, and dehydration is performed for about 5 minutes so that polysaccharide carbohydrates such as alginic acid eluted through the boil ripening step are naturally eluted.
〈第5工程:昆布煮付け工程(S50)〉
昆布煮付け工程は、脱水した昆布の100重量部に対して、水飴1〜30重量部、醤油1〜30重量部、オイル1〜30重量部を混合し、またはこれらを混合した液1〜30重量部を加えて煮付ける。好ましくは、30〜100℃で、10〜120分間煮付ける。このとき、オイルは、オリーブ油、大豆油、ヒマワリ油、サフラワー油、菜種油、ヤシ油、及びごま油のいずれか一つ以上を用いることが好ましい。
<5th step: Kelp boiling step (S50)>
In the kelp cooking step, 1 to 30 parts by weight of starch syrup, 1 to 30 parts by weight of soy sauce, 1 to 30 parts by weight of oil, or 1 to 30 parts by weight of a mixture of these is added to 100 parts by weight of dehydrated kelp Add the ingredients and simmer. Preferably, it is boiled for 10 to 120 minutes at 30 to 100 ° C. At this time, it is preferable to use any one or more of olive oil, soybean oil, sunflower oil, safflower oil, rapeseed oil, coconut oil, and sesame oil.
このような昆布煮付け工程を通じて、醤油による浸透圧効果により、昆布から水分とともにアルギン酸等の成分が溶出される。また、昆布の成分が溶出された昆布の組織間に水飴の糖成分が浸透し、空き空間を満たすようになる。すなわち、組織間に糖成分が満たされることにより、昆布が乾燥する過程において厚さが薄くなることが防止される。また、オリーブ油により、昆布の生臭い味が顕著に低下する。すなわち、オリーブ油が昆布の生臭い味を取れることになる。また、昆布を煮付けるとき、水飴の甘味と醤油の塩味が混じり合い、昆布の全体の味が増大し、オリーブ油が昆布にコートされることにより、香ばしい味が加えられる。 Through such a kelp boiling process, components such as alginic acid are eluted from the kelp together with moisture due to the osmotic pressure effect of soy sauce. In addition, the sugar component of chickenpox penetrates between the tissues of the kelp from which the components of the kelp are eluted, and fills the empty space. That is, when the sugar component is filled between the tissues, the thickness is prevented from being reduced in the process of drying the kelp. Also, olive oil significantly reduces the raw taste of kelp. In other words, olive oil can take out the savory taste of kelp. Also, when kelp is boiled, the sweet taste of syrup and the salty taste of soy sauce are mixed together, the overall taste of kelp is increased, and olive oil is coated on the kelp to add a fragrant taste.
〈第6工程:昆布熱処理工程(S60)〉
昆布熱処理工程は、煮付けられた昆布をレトルトパウチで包装した状態で、熱処理するものであって、昆布1kgをレトルトパウチに入れた状態で、70〜120℃の温度で、5〜120分間熱処理する。昆布熱処理工程において、昆布は、レトルトパウチに収容され、密閉されて包装された状態であるので、スチームに含まれた湿気により湿ったりまたは汚れたりしないとともに、レトルトパウチの内部空間に伝えられる間接熱により、表面が全体的に均一に煮えるようになる。
<Sixth step: Kelp heat treatment step (S60)>
The kelp heat treatment step is to heat-treat the boiled kelp packaged in a retort pouch, and heat-treat for 5 to 120 minutes at a temperature of 70 to 120 ° C. with 1 kg of kelp put in the retort pouch. . In the kelp heat treatment process, kelp is contained in a retort pouch, sealed and packaged, so that it does not get wet or soiled by the moisture contained in the steam, and indirect heat transferred to the internal space of the retort pouch. As a result, the entire surface can be boiled uniformly.
〈第7工程:昆布凍結乾燥工程(S70)〉
昆布凍結乾燥工程は、レトルトパウチを除去した後、熱処理された昆布が重なり合わないようにしながら、容器に入れた状態で、−20〜−45℃の温度で、湿気が凍って昆布の表面に霜が発生するまで冷却させる。5〜120分間凍結乾燥させることが好ましい。
<Seventh step: Kelp freeze drying step (S70)>
In the kelp freeze drying process, after removing the retort pouch, while the heat-treated kelp is not overlapped, the moisture is frozen at a temperature of -20 to -45 ° C. in a container, and the surface of the kelp is frozen. Allow to cool until frost is generated. It is preferable to freeze-dry for 5 to 120 minutes.
したがって、このような過程を通じて、本発明は、昆布を揚げず、原形のまま維持しながら、食感、味等の嗜好度の高いケルプチップを製造することができる。 Therefore, through such a process, the present invention can produce a kelp chip having a high degree of taste such as texture and taste while maintaining the original form without frying the kelp.
〈製造例2〉
また、図2に示すように、本発明は、昆布脱水工程(S40)及び昆布煮付け工程(S50)の間に脱水された昆布を乾燥する昆布乾燥工程(S110)と、昆布凍結乾燥工程(S70)以降に、昆布選別工程(S120)、昆布シーズニング工程(S130)をさらに含んでもよい。
<Production Example 2>
Moreover, as shown in FIG. 2, the present invention includes a kelp drying step (S110) for drying the kelp dehydrated during the kelp dehydration step (S40) and the kelp boiling step (S50), and a kelp freeze drying step (S70). ) After that, the kelp sorting step (S120) and the kelp seasoning step (S130) may be further included.
〈第8工程:昆布乾燥工程(S110)〉
昆布乾燥工程は、昆布脱水工程において脱水された昆布に含まれた水分がさらに除去されるように乾燥させる。このような昆布乾燥工程により、以降の過程である昆布煮付け工程で用いられる成分が乾燥された昆布に浸透しやすくなる。
<Eighth step: kelp drying step (S110)>
In the kelp drying process, the kelp is dried so that the water contained in the kelp dehydrated in the kelp dehydration process is further removed. By such a kelp drying process, the components used in the kelp boiling process, which is a subsequent process, can easily penetrate into the dried kelp.
〈第9工程:昆布選別工程(S120)〉
また、昆布選別工程は、昆布凍結乾燥工程(S70)において壊れたり、乾燥しきれなかったりした昆布と、乾燥された良質の昆布とを区分して選別する。この選別時、互いにくっついた昆布は、分離して離隔させる。
<Ninth step: Kelp sorting step (S120)>
In the kelp sorting step, the kelp that has been broken or not fully dried in the kelp freeze-drying step (S70) and the dried good quality kelp are classified and sorted. At the time of this selection, the kelp stuck together are separated and separated.
〈第10工程:昆布シーズニング工程(S130)〉
乾燥された昆布の100重量部に対して、シーズニングパウダー2重量部を混合する。このようなシーズニングパウダーが昆布に混合されることにより、味と風味が加えられる。シーズニングパウダーは、オリジナルシーズニングパウダー、ピザシーズニングパウダー、バーベキューシーズニングパウダー、ガーリックシーズニングパウダー等であってもよい。
<10th step: kelp seasoning step (S130)>
2 parts by weight of seasoning powder are mixed with 100 parts by weight of the dried kelp. When such seasoning powder is mixed with kelp, taste and flavor are added. The seasoning powder may be an original seasoning powder, a pizza seasoning powder, a barbecue seasoning powder, a garlic seasoning powder, and the like.
〈実施例1〉
良質の昆布を2×3cmの大きさに切断し、表1に示すように、各工程別にケルプチップを製造した。
<Example 1>
A good quality kelp was cut into a size of 2 × 3 cm, and as shown in Table 1, a kelp chip was produced for each step.
昆布浸漬工程は、チップ状の昆布を浸漬槽に浸漬させ、10kg当たり50Lの水に約30〜60分間浸漬させてふやかした。昆布煮熟工程は、100℃の熱湯に約10分間煮熟させた。 In the kelp soaking step, chip-shaped kelp was soaked in a soaking tank, soaked in 50 L of water per 10 kg for about 30 to 60 minutes, and softened. The kelp ripening process was ripened in hot water at 100 ° C. for about 10 minutes.
昆布脱水工程は、茹でた昆布を約30分間放置して脱水させた。 In the kelp dehydration step, boiled kelp was allowed to stand for about 30 minutes for dehydration.
昆布煮付け工程は、表1の成分で50分間煮付けた。 In the kelp boiling process, the ingredients in Table 1 were cooked for 50 minutes.
昆布熱処理工程は、煮付けられた昆布をレトルトパウチで包装した状態で、100〜120℃の温度で、約60分間熱処理した。 In the kelp heat treatment step, the boiled kelp was packaged with a retort pouch and heat-treated at a temperature of 100 to 120 ° C. for about 60 minutes.
昆布凍結乾燥工程は、レトルトパウチを除去した後、熱処理された昆布を凍結乾燥用のパン上に広げ、−30℃の温度で凍結乾燥した。 In the kelp freeze-drying process, after removing the retort pouch, the heat-treated kelp was spread on a freeze-drying pan and freeze-dried at a temperature of -30 ° C.
上記した実施例1により、各工程別に製造されたケルプチップの食感(クランチ食感、生臭い味、異物感)、外形を調べるために、パネルを対象として官能評価し、その結果を5点比較法で測定した。測定された食感は、表2に示し、外形は、表3と図3に示した。
In order to examine the texture (crunch texture, raw odor, foreign body texture) and outer shape of the kelp chip manufactured according to each step according to Example 1 described above, the panel was subjected to sensory evaluation, and the results were compared with a 5-point comparison method. Measured with The measured food texture is shown in Table 2, and the outer shape is shown in Table 3 and FIG.
5点:極めて優れる、4点:優れる、3点:普通である、2点:不良である、1点:極めて不良である。 5 points: excellent, 4 points: excellent, 3 points: normal, 2 points: defective, 1 point: extremely poor.
また、完成した昆布の乾燥時も、熱風乾燥または低温乾燥時は、クランチ食感が減少し、異物感が高くなることが確認された。 It was also confirmed that when the finished kelp was dried, the crunch texture decreased and the foreign body texture increased when hot air drying or low temperature drying was performed.
〈実験例2〉
上記した実施例1により製造されたケルプチップの組織感を測定するために、Texture analyzer(TA、XT2i、Stable Micro systems Ltd., England)を用いて、return to start法で脆性(brittleness)を調べた。その結果を表4に示した。
<Experimental example 2>
In order to measure the texture of the kelp chip manufactured according to Example 1 described above, brittleness was examined by a return to start method using a texture analyzer (TA, XT2i, Stable Microsystems Ltd., England). . The results are shown in Table 4.
Claims (10)
煮付けられた昆布をレトルトパウチで包装した状態で加熱する昆布熱処理工程と、
レトルトパウチを除去した後、熱処理された昆布を凍結乾燥する昆布凍結乾燥工程と、を含むことを特徴とする、ケルプチップの製造方法。 Using kelp, soy sauce, olive oil, and a mixture thereof;
A kelp heat treatment step of heating the boiled kelp in a state of being wrapped in a retort pouch;
And a kelp freeze-drying step of freeze-drying the heat-treated kelp after removing the retort pouch.
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KR20060083949A (en) * | 2006-06-26 | 2006-07-21 | 황용안 | Processing method of seasoned laver and manufactured by the same |
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JPS609474A (en) * | 1983-06-30 | 1985-01-18 | Sanei Shokuhin Kogyo Kk | Method and apparatus for producing processed food using tangle as raw material |
JPS6439971A (en) * | 1987-08-05 | 1989-02-10 | Shin Nihon Kagaku Kogyo Kk | Preparation of dried sea tangle |
JPH0466075A (en) * | 1990-07-05 | 1992-03-02 | Ueda Konbu Kk | Production of seasoned and dried tangle |
JPH11346722A (en) * | 1998-06-04 | 1999-12-21 | C & C:Kk | Packed body of fish having seaweed sheet and its production |
JP2008263867A (en) * | 2007-04-20 | 2008-11-06 | Maruei Bussan:Kk | Method for manufacturing broth of whole kelp and seasoning material or fruit juice containing broth of whole kelp |
KR101256201B1 (en) * | 2011-05-25 | 2013-04-19 | (주)청호씨푸드 | Manufacturing Method For Dried Brown Sea Weed of Consistency Quality |
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