KR100357737B1 - Duplicated Dry lavers Adhered with Foods to the Inner Part of Its and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to a double laver formed by attaching foods between the laver and a manufacturing method thereof. More specifically, by applying an adhesive food composition on the bottom inner seam (bottom) by attaching dried fruits, dried seeds, dried beef jerky, dried fish and the like, and is configured by bonding a seaweed (top) on the top.

Traditionally, laver is used as a side dish with grilled or sesame oil and served as a side dish, or as a snack made with gimbapak, or used in gimbap.

In the present invention, a laver having a weight of 3 g (dry weight) or more is used as a raw material, roasted with an electric heater at 180-250 ° C., and an adhesive food composition containing oligosaccharides, dextrin, sugar, sorbitol, and the like is coated on the inner surface of the lower laver. After attaching dried fruits, bananas, apricots, dried persimmons, apples, dried seeds, pumpkin seeds, sunflower seeds, sesame seeds, peanuts, flakes, etc. Dry over 10 hours with hot air at 60 ℃ to cut and package to a constant size to produce a double laver.

The purpose of the present invention is to improve the processing and added value of seaweed by developing seaweed as a simple food other than the side dish by combining the excellent nutrients and taste of seaweed with food to diversify the use of seaweed.

Description

Duplicated Dry lavers Adhered with Foods to the Inner Part of Its and Manufacturing Method Thereof}

The present invention relates to a double laver formed by attaching foods between laver and laver and a method of manufacturing the same. More specifically, by applying an adhesive food composition to the bottom laver (bottom), dried fruits, dried seeds, dried jerky The present invention relates to a double laver and a method of manufacturing the same, wherein the laver or dried fishes are attached to each other and a laver is joined to the upper part.

Dry laver produces 200 million genera each year, producing 60% of Japan, 34% of Korea, and 6% of China. About 80% of seaweed produced in Korea is mainly produced in Jeollanam-do, and the production time is concentrated in winter, so it is urgent to develop a suitable processing method due to problems such as falling prices due to overproduction. Kim's main consumption areas are Korea, Japan, and China, which are concentrated in countries that use rice as their staple food. Therefore, consumption is expected to increase significantly if a plan to supply Westerners with food is developed. In particular, laver is more nutritious than other foods and contains a large amount of betaine oil, a blood pressure lowering ingredient.

Table 1. Nutritional Value of Seaweed (per 100 parts by weight)

nutrient Kim Dry laver Rounding Taste Moisture (g) Protein (g) Fat (g) Glucose (g) Fiber (g) Calcium (mg) Phosphorus (mg) Iron (mg) Vitamin A (Iu) Vitamin B ₁ (mg) Vitamin B ₂ ( Vitamin C (mg) Niacin (mg) 90.53.31.70.32.84744.5 ------ 11.438.61.738.62.732576217.612,5001.202.959310.4 10.435.51.743.31.341247218.614,0001.152.703.7111.9 4.537.82.341.11.823070518.011,5000.962.80708.3

Seaweed contains protein, fat, sugar, fiber and minerals evenly. Compared with other foods, seaweed has 14,000 vitamin A (IU) per 100g of ingredients, compared to 4,700 eels, 1,700 spinach, 640 eggs, 120 milk, and 60 sardines. As a result, the nutritional value of seaweed is significantly higher.

Traditionally, laver has been used closely with rice, as it is grilled or sesame oil cut into appropriate sizes to be used as a side dish or for use in gimbap or to enhance the flavor of bibimbap or rice cake soup. Kim's processed products include gimbugak, which is made by applying glutinous rice paste to dried laver and adding seaweed on top of it, then applying glutinous rice paste and sprinkling with sesame seeds, etc. Edible. However, since the glutinous rice paste is used to bond seaweed and seaweed, the gimbugak is not only poor in appearance after drying, but also hard, tough, and deeply fried like seaweed, which has no inherent flavor. As a processed food, consumption is extremely low.

As a conventional technique related to laver processing, Korean Patent Publication No. 96-10969, Kimbu Gak manufacturing method, is used as seasoning glutinous rice paste by mixing sorbitol, sugar, salt, MSG, and water with glutinous rice flour when laver is bonded. No. 28843 Kimbu Gak's manufacturing method is coated with glutinous rice paste on the laver, steamed and steamed, then cut into proper size, dried for 2 to 3 hours at 40 ~ 60 ℃ for the first drying, cut to the appropriate size and then to 20-50 ℃ at the same temperature. It is dried, fried, and packed. Another Korean Patent Publication No. 97-32491 relates to a method for preparing laver paste, in which laver is processed by incorporating lactic acid bacteria after the addition of oligosaccharides. However, these gimbugak are not uniform in size due to the distortion of the dried seaweed after drying due to moisture and starch contained in seasoned glutinous rice paste, and the surface of seaweed is uneven, so that the uniformity of quality is reduced, and the color of seaweed is unique after frying. It has the disadvantage that it is changed and the gimbugak is tough and hard and has no inherent taste of seaweed and greatly loses its commerciality as seaweed.

The present invention is to adhere the foods to the inside of the seaweed by using the adhesive food composition to bond the seaweed while maintaining the inherent flavor and color of the seaweed without changing the shape of the seaweed, the appearance of the seaweed is uniform and shiny double seaweed The purpose of this is to diversify the use of seaweed and develop it as a simple food other than side dishes.

1 is a manufacturing process diagram of the present invention.

2 is an exploded perspective view of the present invention.

3 is a longitudinal cross-sectional view of the present invention.

4 is a complete view of the present invention.

<Description of the code | symbol about the main code of the drawing>

1: bottom laver 2: inner laver

3: coated composition 4: attached food

5: upper laver

The present invention maintains the flavor and color of the laver as a double laver formed by applying the adhesive composition (3) to the inner surface (2) of the lower laver (1) and then attaching the food material (4) and adhering the upper laver (5) In order to prevent the shape from being distorted while the appearance is shiny, it consisted of the selection of the material of the laver itself, the selection of the adhesive composition, the attachment of foodstuffs inside the laver, the adhesion of the upper laver, the ignition and drying, the cutting and the packing.

<Choice of laver material>

The seaweed is cut into 9 × 20cm size, and the seaweed is baked in an electric heater by varying the weight, baking temperature, and baking time per sheet. Evaluated. Sensory test personnel selected 10 men and women each with a well-developed taste (total 20) and inspected each item for baking time and temperature according to the dosage of raw seaweed, color / gloss, flavor, and shape maintenance (warping). It is shown in Table 2 below. Among the 20 sensory test personnel, if the number indicating consent was 2/3 or more as a whole, it was judged to be excellent: ○, 1/2 or more, usually: △, and less than or equal to: x.

Table 2. Changes in Seaweed by Weight, Baking Temperature, and Baking Time of Raw Seaweed

division 70 ° C 5s 10s 15s 20s 80 ° C 5s 10s 15s 20s 90 ° C 5 seconds 10 seconds 15 seconds 20 seconds Color / Glossy 2g Flavor Form △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × △ △ ○ × Color / Glossy 3g Flavor Form ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ ○ ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ ○ ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ ○ Color / Glossy 4g Flavor Form ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ △ ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ △ ○ ○ ○ △ ○ ○ ○ ○○ ○ ○ △

<Selection of Adhesive Composition>

* Mechanical measurement

The control composition for laver (3g / jang) is 100% by weight of fructooligosaccharide, A is 95% by weight oligosaccharide and 5% by weight dextrin, B is 90% by weight oligosaccharide and 10% by weight sorbitol, C is 80% by weight oligosaccharide and 20% by weight of sugar, D is 90% by weight of sorbitol and 20% by weight of sugar, E is 75% by weight of oligosaccharide, 20% by weight of sugar and 5% by weight of dextrin at 30 ° C. Was dissolved and measured using a rheometer (Rheometer, Sun Scientific Co., CR-200d, Japan). 1 g of the sample was placed on a load cell and attached to the upper cell at 2 mm intervals, and then tensile strength (adhesiveness) was measured. The experimental conditions of the rheometer are as follows and the results are shown in Table 3 below.

Table 3. Mechanical Measurement Test Conditions

Traction test Table speed: 200 (mm / min) Chart speed: 100 (N0 / sec) Critical area: 491 (mm) Sample height: 2 (mm Deformation: 5 (mm, g) Load cell: 1 (Kg)

* Visual measurement

The food composition of Table 3 (A, B, C, D, E) is spread on a drying plate (3g / sheet), evenly applied with a brush and attached to the food, and then attached to the top of the seaweed with a roller about 40- Dried at 60 ° C. When a certain amount of the additive was applied to the seaweed, the drying characteristics were different according to the samples having different mixing ratios. That is, the control group using only oligosaccharide was fast drying time and uniform on the surface of the seaweed, while the upper and lower sides of the seaweed easily fell, and the sample A showed a good appearance that the drying time was slightly longer but no cracking on the seam surface. While sample B is easy to dry, it easily falls on the upper and lower sides of seaweed, while sample C has good adhesive strength, but the sugar melts during drying and sticks to the dry plate, while sample D exhibits a phenomenon similar to sample C and sample E has low adhesive strength. It was too strong that the appearance of the product was uneven.

Table 4. Properties of Adhesive Composition

division Mechanical measurement: Adhesiveness (g _f : gram force) Visual observation Control group (oligosaccharides: 100) 29.3 ± 2.8 Separation phenomenon of drying and seaweed A: oligosaccharide: 95+ dextrin: 5 96.1 ± 8.4 Easy to dry, good appearance B: oligosaccharide: 90+ sorbitol: 10 27.8 ± 4.7 Separation phenomenon of drying and seaweed C: oligosaccharide: 80 + sugar: 20 190.4 ± 9.5 Good adhesion, external leakage of sugar D: Sorbitol: 90 + Sugar: 20 196.1 ± 8.4 Good adhesion, external leakage of sugar E: oligo: 75 + sugar: 20 + dextrin: 5 345.1 ± 28.7 Strong adhesion, change of seaweed shape

<Attachment of foodstuffs and overlay of upper part>

The adhesive composition mixed by dissolving 95% by weight of oligosaccharide and 5% by weight of dextrin was applied to the seaweed of the lower surface with a brush, and then attached to bananas, pumpkin seeds, sesame seeds, flakes, beef, etc. Dry over 10 hours with hot air, cut into various sizes (2 × 8.5cm, 2.5 × 8.0cm, 9 × 20cm, etc.), and put the desiccant into the packaging to prepare double laver.

Table 5. Adhesion Tests and Sensory Evaluation of Seaweeds According to Food Ingredients

division banana Sesame Pumpkin seeds Delamination peanut beef Adhesion usually Good Good Bad Bad Good Sensory evaluation Good Good usually usually Good Good

Food is cut into 2 × 5 × 2mm size inside the laver and attached with laver, dried at 40-60 ℃, cut into 2.0 × 8.5cm size and visually observed the adherence of laver when placed in wrapping paper When the four corners were firmly attached to each other, it was good. If any one surface was separated, it was usually judged to be defective if two or more surfaces were separated.

The sensory test was judged to be good if more than 2/3 agreed, and if less than 1/2 agreed, it was poor for 10 well-trained taste inspectors and 10 men and women (20 persons in total).

<Example 1>

Using 3g per piece of seaweed produced in Namhae, Korea, it is made into 9 × 20cm size and dried at 180-250 ℃ to dissolve 95% by weight of placto-oligosaccharide and 5% by weight of dextrin with adhesive composition. After applying with a brush on, cut bananas into 2 × 5 × 2mm sizes, attach them, and then cover them with the upper seams to bond the seaweeds on the upper surface with a roller, and then dry them at a temperature of 40-60 ℃ for 10 hours, then 2 × 8.5cm The double laver was prepared by cutting to size and putting a damp-proof cloth.

<Example 2>

90 wt% of floctooligosaccharide and 10 wt% of sugar were dissolved as an adhesive composition and applied to the inside of laver, sesame seeds were added, and double laver was prepared in the same manner as in Example 1.

<Example 3>

As an adhesive composition, 90% by weight of flactooligosaccharide, 9% by weight of sugar, and 1% by weight of dextrin were dissolved, applied to the inside of laver, and pumpkin seed was prepared in the same manner as in Example 1 to prepare double laver.

<Example 4>

As an adhesive composition, 80% by weight of floctooligosaccharide, 10% by weight of sorbitol, and 10% by weight of sugar were dissolved and applied to the inside of laver, and sunflower seed was prepared in the same manner as in Example 1 to prepare a laver.

<Example 5>

As an adhesive composition, 90% by weight of flactooligosaccharide, 5% by weight of sugar and 5% by weight of dextrin were dissolved and applied to the inside of laver, and peanuts were prepared in the same manner as in Example 1.

<Example 6>

As an adhesive composition, 80% by weight of flactooligosaccharide, 10% by weight of sorbitol, 5% by weight of sugar, and 5% by weight of dextrin were dissolved and applied to the inside of laver, and double laver was prepared in the same manner as in Example 1.

<Example 7>

As an adhesive composition, 85% by weight of flactooligosaccharide, 5% by weight of sugar, 8% by weight of sorbitol, and 2% by weight of dextrin were dissolved and applied to the inside of laver to prepare a laver as in Example 1.

<Example 8>

As an adhesive composition, 85 wt% of sorbitol, 5 wt% of sugar, 8 wt% of fructooligosaccharide, and 2 wt% of dextrin were dissolved and applied to the inside of the laver to prepare a double laver as in Example 1.

<Example 9>

As an adhesive composition, 93 wt% of sorbitol, 5 wt% of sugar, and 2 wt% of dextrin were dissolved, applied to the inside of laver, and apricots were prepared in the same manner as in Example 1.

<Example 10>

As an adhesive composition, 90 wt% of sorbitol, 8 wt% of sugar, and 2 wt% of dextrin were dissolved and applied to the inside of laver, and a double laver was prepared in the same manner as in Example 1.

According to the present invention, the raw seaweed is prepared in 3g per sheet, and then the oligosaccharide, sugar, dextrin, sorbitol, etc. are dissolved in an adhesive composition and applied to the inside of the seaweed. The dried, cut and packaged double laver combines laver and food to develop a simple food with a variety of flavors and nutrition, which can improve the utilization of laver and increase the income of fishermen.

Claims (7)

In the known dried laver, laver is placed in double to make 8-10% by weight of sorbitol, 80-85% by weight of oligosaccharide, 5% by weight of sugar and 2-5% by weight of dextrin on the inner surface (2) of the lower seaweed (1). 100% by weight of the adhesive composition (3), which is a mixture, is applied, and any one selected from among bananas, apricots, sesame seeds, flakes, peanuts, pumpkin seeds, sunflower seeds, squid sacs, bukpo sachets, and beef sachets is attached thereto. Double laver with food attached between the laver characterized in that it is configured by overlaying with the same laver (5) on the bottom. delete delete Electro-baking laver at 180-250 ° C., 100% by weight of the adhesive composition (3), a mixture of 8-10% by weight of sorbitol, 80-85% by weight of oligosaccharide, 5% by weight of sugar, and 2-5% by weight of dextrin, was applied to the inner surface of the lower seaweed and banana, sesame and pumpkin seeds Attaching any one selected from among sunflower seeds, peanuts, biased meat, beef squid, squid and apricot, and bukpo, Covering the top with seaweed on the top, dried for 10 hours at 40-60 ℃ temperature, cutting and putting the desiccant, the food is attached to the seaweed, characterized in that consisting of the step of packaging. The method for producing a double laver with food in between the laver according to claim 4, wherein at least 3 g of raw grass per laver is used. delete delete