KR100355613B1 - A dried laver seasoned with safflower-seed oil and/or powder and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to seasoned seaweed using safflower seed and a method of manufacturing the same, and more particularly, to prepare safflower oil and safflower seed powder by roasting and crushing safflower seed, and using the safflower oil at 0.5 to 20% by weight of cooking oil. Adding and mixing the cooking oil with raw oil to the raw seaweed; adding the safflower seed powder to the raw seaweed at 0.5 to 20% of the salt weight and applying the mixed with salt; and the seasoning laver to 275 to 290 ° C. It is characterized by consisting of a baking process for 9 to 14 seconds.

According to this method, safflower seed and safflower oil having excellent nutritional efficacy can be added to seasoned seaweed to further increase the added value of seasoned seaweed and add value as a functional food.

Description

Seasoned laver using safflower seed and its manufacturing method {A dried laver seasoned with safflower-seed oil and / or powder and the manufacturing method

The present invention relates to seasoned seaweed using safflower seed and a method for producing the same, so that the nutritional efficacy of safflower seed can be utilized by preparing sachets with safflower seed powder and safflower oil.

The petals of safflower have been widely used in oriental medicine as a medicine for women's pain relief and bleeding, and have been widely used in Korea as yellow and red paint raw materials since the Silla era. The reason why the yellow flower, which was a common plant until the Joseon Dynasty, could not be seen was due to the mineral paints that sprang up during the Japanese colonial period. Safflower, which has been receiving attention since the 80s, is being used for bone-related treatments such as osteoporosis, osteoporosis and fractures.

Safflower seed contains organic platinum, linoleic acid, and calcium, magnesium, and potassium, which are constituents of bone. Organic platinum has the effect of bridging broken bones and strengthening bones. It is known to have great effects on bone fractures, osteotomy, aged bones, female osteoporosis, weak bones, and postpartum care of pregnant women.

As such, organic platinum, calcium (bone major component) and copper (bone cell linkage) in native safflower seeds are used to heal fractures. Linoleic acid is effective in hypertension and arteriosclerosis. It is said to be effective in eliminating it.

The main components and nutrients of such safflower seeds are shown in Tables 1 and 2 below.

On the other hand, laver contains abundant protein, vitamin B ₆ and vitamin B _12, and a large amount of minerals, fiber, iron and so on. It also contains some iodine (I), which is not found in terrestrial plants, which provides nutritional benefits.

The seaweed is divided into traditional seaweed and stone seaweed. The traditional seaweed is also known as 'Joseon seaweed'. It is a bit large and has a thin scoop of seaweed, so it has many holes, but it has a soft taste and many consumers enjoy it and are manufactured in the west coast of Chungnam.

There are ondol laver and half-laver laver. Ondol laver is produced using pure laver spores, but it is too rough, low preference and hardly produced. Bandolgi is a type of laver produced by mixing spores of stone laver and traditional laver, and is widely used for roasting and laver rice.

However, until now, the seasoning method of seasoning laver is added by adding salt and cooking oil at a certain rate and baked through a roasting machine.

In addition, in the case of safflower seed, despite the excellent nutritional efficacy, safflower seed powder is rough and difficult to eat, which is not widely used.

The present invention has been made in view of the above, the object of the present invention is to apply the safflower oil to the raw seaweed through the safflower oil supply device, and then seasoned by baking the safflower seed powder with saline through the safflower seed powder applicator It is to provide a seasoning laver using safflower seed and its manufacturing method that can utilize the nutritional efficacy of safflower seed by preparing.

Another object of the present invention is to provide a seasoning seaweed using a safflower seed and a method for producing the same by adding the nutritional efficacy of safflower oil and safflower seed powder to seasoned seaweed and further adding value as a functional food.

In order to achieve the above object, the method for preparing seasoned seaweed using safflower seed according to the present invention is a process of preparing safflower oil and safflower seed powder by safty safflower seeding, milking and pulverizing, safflower oil, and 0.5 to 20% by weight of cooking oil. Adding a mixture of edible oil and cooking oil to the raw seaweed; and adding a safflower seed powder at 0.5 to 20% of the salt weight to apply the mixed saline to the raw seaweed coated with the safflower oil; and seasoning laver. It is characterized in that it consists of a baking process for 9-14 seconds at 275 ~ 290 ℃. According to this method, added value of safflower seed and safflower oil with excellent nutritional efficacy to seasoned seaweed further increase the added value of seasoned seaweed and its value as a functional food Can be given.

Hereinafter, the present invention will be described in detail.

(1) Safflower oil and safflower seed powder manufacturing process

Safflower seeds are evenly roasted and milked with a coalescence machine to produce safflower oil.

On the other hand, safflower seed is also roasted evenly and then ground into fine powder to produce safflower seed powder.

(2) Safflower oil mixing and application process

The safflower oil prepared in advance is mixed with cooking oil, but safflower oil is added at 0.5 to 20% by weight of the cooking oil, and preferably 0.5 to 15% by weight is added to the raw material laver.

When the amount of safflower oil added is 0.5% by weight or less, the use effect is weak, and when added to 20% by weight or more, it is preferable to add in the above range because the taste and aroma decrease.

Raw laver can be used regardless of the type, but it is preferable to use laver, half laver and green laver.

(3) safflower seed powder mixing and application process

The safflower seed powder prepared in advance is mixed with the salt, but the safflower seed powder is added at 0.5 to 20% by weight of the bamboo salt weight, and preferably 0.5 to 15% by weight is applied to the raw seaweed coated with safflower oil.

When the amount of safflower seed powder added is 0.5% by weight or less, the effect of addition is weak, and when added to 20% by weight or more, safflower inherent flavor is so strong that the flavor of seasoned seaweed is spoiled.

(4) roasting process

The safflower oil and safflower seed powder are added to the seasoned raw seaweed baked at 275 ~ 290 ℃ for 9-14 seconds and then cut into appropriate sizes to prepare seasoning seaweed.

When the baking temperature is lower than 275 ° C, the baking is difficult to take well and the baking time is too long. When baking at a temperature higher than 290 ° C, burning of raw material occurs, so it is preferable to bake at this temperature.

Baking time is also out of the above range if the time is short or long because the seaweed is not baked enough taste and aroma will not survive or burn it is preferable to bake within the time of the above range.

Hereinafter, the present invention will be described in detail with reference to the following Examples.

In the experiments of all the examples and comparative examples, the turning, half-turning, blue laver was used.

<Preparation of seasoning laver with safflower oil and safflower seed powder>

Example 1

The safflower seeds are properly roasted and milked and pulverized to produce safflower oil and safflower seed powder. The safflower oil is added in an amount of 15% by weight of edible oil, and mixed with edible oil in a raw seaweed, and the safflower seed powder is 10% by weight of bamboo salt. The mixture was mixed with bamboo salt, applied, and then baked at 280 ° C. for 11 seconds to cut into a suitable size.

Example 2

Prepared by the method of Example 1, 15% by weight safflower oil, 0.5% by weight of safflower seed powder was added to prepare seasoning laver.

Example 3

Prepared by the method of Example 1, 15% by weight safflower oil, 15% by weight of safflower seed powder was added to prepare seasoning laver.

Example 4

Prepared by the method of Example 1, 15% by weight safflower oil, 20% by weight of safflower seed powder was added to prepare seasoning laver.

Example 5

Prepared by the method of Example 1, 0.5% by weight of safflower oil, 10% by weight of safflower seed powder was added to prepare seasoning laver.

Example 6

Prepared by the method of Example 1, 10% by weight of safflower oil, 10% by weight of safflower seed powder was added to prepare seasoning laver.

Example 7

Prepared by the method of Example 1, 20% by weight safflower oil, 10% by weight of safflower seed powder was added to prepare seasoning laver.

<Preparation of seasoning laver added only safflower oil>

Example 8

Safflower safflower oil is appropriately roasted to prepare safflower oil, and then, safflower oil is added at 15% by weight of cooking oil, which is mixed with edible oil, and then applied to raw seaweed, and then bamboo salt is applied in an appropriate amount. Cut.

Example 9

Prepared by the method of Example 8, 0.5% by weight of safflower oil was added to prepare seasoning laver.

Example 10

Prepared by the method of Example 8, but seasoned seaweed was prepared by adding 10% by weight safflower oil.

Example 11

Prepared by the method of Example 8, but seasoned seaweed was prepared by adding 20% by weight safflower oil.

Comparative Example 1

Prepared by the method of Example 8, 21% by weight of safflower oil was added to prepare seasoning laver.

Comparative Example 2

Prepared by the method of Example 8, but seasoned seaweed was prepared by adding 23% by weight safflower oil.

<Preparation of seasoning laver added only safflower seed powder>

Example 12

Safflower seed is appropriately roasted and pulverized into fine powder to prepare safflower seed powder, and then edible oil or sesame oil is applied to an appropriate amount of raw seaweed, and then the safflower seed powder is added at 10% by weight of bamboo salt weight and mixed with bamboo salt, followed by 280 Bake at 11 ° C. for 11 seconds and cut to a suitable size.

Example 13

Prepared by the method of Example 12, 0.5% by weight of safflower seed powder was added to prepare seasoning laver.

Example 14

Prepared by the method of Example 12, to prepare a seasoning laver by adding 15% by weight of safflower seed powder.

Example 15

Prepared by the method of Example 12, to prepare a seasoning laver by adding 20% by weight of safflower seed powder.

Comparative Example 3

Prepared by the method of Example 12, to prepare a seasoning laver by adding 21% by weight of safflower seed powder.

[Comparative Example 4]

Prepared by the method of Example 12, but was prepared by adding 23% by weight of safflower seed powder.

Experimental Example 1 Determination Experiment

The results of the sensory test on 15 panelists using the samples of seasoned seaweed prepared in Examples 8, 9, 10, and 11 and Comparative Examples 1 and 2 are shown in Table 3.

As can be seen from the results of Table 3, safflower oil compounding ratio is in the range of 0.5 to 15% by weight, the best results were obtained in the items of taste, flavor, color, and when the blending ratio is 21% by weight or more, the degree of preference decreases. appear.

Therefore, it is preferable that the addition ratio of safflower oil is 0.5-20 weight%, and it is most preferable to add 0.5-15 weight% especially.

Experimental Example 2 Experiment for Determining Amount of Safflower Seed Powder Added

In order to determine the addition ratio of safflower seed powder, 15 samples of the seasoned seaweed prepared by the methods of Examples 12, 13, 14, and 15 and Comparative Examples 3 and 4 were subjected to the sensory test on the panel, and the results were examined. Table 4 shows.

As shown in the results of Table 4, when the addition ratio of safflower seed powder was also 0.5 to 15% by weight, the best results were obtained from the items of taste, aroma and color, and when the blending ratio was 21% by weight or more, the degree of preference increased as the addition amount increased. It appeared to decrease.

Therefore, it is preferable to add safflower seed powder at 0.5 to 20% by weight, and most preferably at 0.5 to 15% by weight.

Experimental Example 3 Evaluation of Favorability When Using Safflower Oil and Safflower Seed Powder

In addition, in order to evaluate the change in preference when using safflower oil and safflower seed powder based on the amount of safflower oil and safflower seed powder determined according to the results of Experimental Example 1 and Experimental Example 2, Examples 1, 2, 3, 4, Sensory tests were conducted on 15 panelists using seasoned seaweed prepared by the methods of 5, 6, and 7, and the results are shown in Table 5.

As can be seen from the results of Table 5, the seasoning laver was prepared by adding safflower oil and safflower seed powder within the range of the additive amount determined based on the results of Experimental Example 1 and Experimental Example 2, and overall good results were obtained within the above range.

Therefore, the preparation of seasoned laver by adding safflower oil and safflower seed powder within the above range was judged to be preferable in all items of taste, aroma and color.

Experimental Example 4 roasting temperature and time determination experiment

In order to determine the proper roasting temperature and roasting time of seasoned seaweed with safflower oil and safflower seed powder, seasoned seaweed was prepared by varying the roasting temperature and roasting time. 7 is shown.

As shown in the results of Table 6, the evaluation was found that the baking temperature was baked well at 275 ~ 290 ℃, it was not well bent in the case of turning and banding at a temperature below that, and burned at a higher temperature.

In addition, the baking time was best baked in the range of 9 to 14 seconds as shown in the results of Table 7, and was not baked properly in 8 seconds or less, and burned in 15 seconds or more.

Therefore, it is preferable to bake within the temperature and time within the above range.

As described above, seasoned seaweed prepared by adding safflower oil and safflower seed according to the present invention, respectively or simultaneously, was confirmed that the seasoned seaweed has excellent nutritional efficacy without deterioration in taste and aroma.

According to the present invention made as described above, by developing a method for producing seasoned seaweed by respectively or simultaneously adding safflower oil and safflower seed powder, the nutritional efficacy of safflower seed is added to provide seasoned seaweed using safflower seed having a value as a functional health food. can do.

In addition, the expansion of the use of safflower oil can lead to an economic synergy of cultivated farmers, which can help the development of the local economy.

Claims (6)

Safflower safflower oil is prepared by roasting safflower seeds properly and milking them; Adding the safflower oil at 0.5 to 20% by weight of the cooking oil and applying the mixture with the cooking oil to the raw seaweed; Adding finely crushed safflower seed powder to the raw seaweed coated with safflower oil at 0.5 to 20% of the salt weight and applying the mixed with bamboo salt to the raw seaweed; The seasoning laver using the safflower seed, characterized in that the baking process for 9-14 seconds at 275 ~ 290 ℃. delete Roasting safflower seeds and then grinding them to produce safflower seed powder, Applying the cooking oil to the raw seaweed; Adding the safflower seed powder at 0.5 to 20% of the salt weight to the raw material laver coated with the edible oil and applying the mixture with the salt to the raw laver; The seasoning laver using the safflower seed, characterized in that the baking process for 9-14 seconds at 275 ~ 290 ℃. Seasoned seaweed using safflower seed manufactured by the method of Claim 1. delete Seasoned seaweed using safflower seed manufactured by the method of Claim 3.