KR100396112B1 - Rice-cake type green laver containing flavor and method for producing the same - Google Patents
Rice-cake type green laver containing flavor and method for producing the same Download PDFInfo
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- KR100396112B1 KR100396112B1 KR10-2001-0014031A KR20010014031A KR100396112B1 KR 100396112 B1 KR100396112 B1 KR 100396112B1 KR 20010014031 A KR20010014031 A KR 20010014031A KR 100396112 B1 KR100396112 B1 KR 100396112B1
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- Prior art keywords
- seaweed
- rice flour
- seasoning liquid
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- producing
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- 239000000796 flavoring agent Substances 0.000 title abstract description 14
- 235000019634 flavors Nutrition 0.000 title abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 241000206607 Porphyra umbilicalis Species 0.000 title 1
- 241001474374 Blennius Species 0.000 claims abstract description 32
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 32
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 241000196222 Codium fragile Species 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims description 17
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 241000238557 Decapoda Species 0.000 claims description 6
- 229910000831 Steel Inorganic materials 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000010959 steel Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 241001454694 Clupeiformes Species 0.000 claims description 3
- 235000019513 anchovy Nutrition 0.000 claims description 3
- 235000003599 food sweetener Nutrition 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 239000003765 sweetening agent Substances 0.000 claims description 3
- 241000143060 Americamysis bahia Species 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 5
- 235000016127 added sugars Nutrition 0.000 claims 1
- 241000209094 Oryza Species 0.000 abstract description 22
- 235000011888 snacks Nutrition 0.000 abstract description 8
- 235000021384 green leafy vegetables Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 240000007058 Halophila ovalis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021156 lunch Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007788 roughening Methods 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/801—Pediatric
Abstract
본 발명은 조미액이 첨가된 파래에 관한 것으로서, 보다 상세하게는 파래에 다양한 조미액과 쌀가루를 첨가한 후, 압착, 건조시킨 파래 및 이의 제조 방법에 관한 것이다. 본 발명에서는 조미액과 쌀가루, 기타 첨가물을 배합하고 건조시킨 강정형 파래를 제조하였다. 본 발명의 방법으로 제조된 강정형 파래는 취식이 용이할 뿐만 아니라, 각종 영양소와 미네랄이 함유되어 있어, 어린이, 환자 및 수험생의 간식용, 또는 술안주용으로 이용될 수 있다. 또한, 보존이 용이하여 사계절 내내 파래 고유의 풍미를 즐길 수 있다.The present invention relates to a seaweed added with seasoning liquid, and more particularly, to a seaweed that is compressed, dried, and a method for producing the same after adding various seasoning liquid and rice flour to the seaweed. In the present invention was prepared by mixing the seasoning solution, rice flour, and other additives and dried jungjeonggwa. Gangjeong green seaweed prepared by the method of the present invention is not only easy to eat, but also contains a variety of nutrients and minerals, can be used for snacks or snacks for children, patients and examinees. In addition, it is easy to preserve, and you can enjoy the unique flavor of greens throughout the four seasons.
Description
본 발명은 조미액이 첨가된 강정형 파래 및 이의 제조 방법에 관한 것으로서, 보다 상세하게는 파래에 다양한 조미액과 쌀가루를 첨가한 후, 압착, 건조시켜 강정형으로 만든 파래 및 이의 제조 방법에 관한 것이다.TECHNICAL FIELD The present invention relates to a sintered green seaweed added with seasoning liquid and a method for producing the same, and more particularly, to a green seaweed made by pressing and drying after adding various seasoning liquid and rice flour to the green grass and a manufacturing method thereof.
파래는 우리나라의 해안에서 많이 생산되는 해조류의 일종으로서 김과 함께 한국인의 식생활에서 많은 비중을 차지하고 있다. 일반적으로, 한국의 해안에서는 창자파래, 납작파래, 잎파래, 가시파래 및 격자파래 등 다양한 종류의 파래가 채취되고 있으며, 큰 군락을 이루어 자생하기 때문에 예로부터 쉽게 접할 수 있는 식재료로 이용되어 왔다. 자생종 외에도 파래는 양식용 김발에 잘 착생하기 때문에 양식을 하기도 하며, 이러한 양식 파래는 시중에서 팔리는 파래의 주종을 이루고 있다. 파래는 종류에 따라 생육시기가 다르지만 보통 늦가을부터 초여름까지 번생하며, 특히, 향기가 많고 맛이 독특하여 일본 등지에서도 즐겨 먹는 해산 식물이다.또한, 단백질 20-30%, 무기염류 10-15%, 비타민 500-1,000IU 등 풍부한 영양소를 포함하고 있고, 특히 알카리성 원소가 많다고 알려져 있으며, 무기염류 중에서도 칼슘과 철분이 다량 포함되어 있어, 출혈시 응혈 작용, 흥분된 신경 억제, 근육 수축 작용, 피로 회복 등에 효과가 있다.Seaweed is a kind of algae that is produced a lot on the coast of Korea, and together with seaweed, it takes up a lot of weight in Korean's diet. In general, various types of seagrass such as intestinal, flat, leaf, thorny, and lattice are collected from the coast of Korea, and have been used as food materials that are easily accessible since ancient times because they grow in large colonies. In addition to native species, the seagrass grows because it grows well in aquatic gimbal, and these aquatic seas are the main species of seaweed sold in the market. Different types of greens grow in different seasons, but they usually thrive from late autumn to early summer.They are particularly popular in Japan, due to their rich fragrance and unique taste.In addition, 20-30% protein, 10-15% inorganic salts, It contains abundant nutrients such as vitamin 500-1,000 IU, and it is known to have a lot of alkaline elements, and it contains a large amount of calcium and iron among inorganic salts, and it is effective in coagulation action, stimulation of nervous nerves, muscle contraction, and fatigue recovery. There is.
그러나, 파래에 대한 보관 방법이나 가공 방법에 대한 연구가 많이 이루어져 있지 않아 겨울철 이외의 계절에는 보관, 섭취가 어렵고, 조리 방법도 한정되어 있으며, 냉동 보관한 후 섭취하는 경우 독특한 향과 맛을 잃을 수 있다는 문제점이 있었다.However, because there is not much research on the storage method and processing method of the seaweed, it is difficult to store and consume it in the seasons other than winter season, and the cooking method is limited, and if it is stored after freezing, it may lose its unique aroma and taste. There was a problem.
한편, 대한민국 특허등록공보 제 1991-5623호는 간장이나 아미노산과 함께 한천을 파래에 혼합하여 겔상으로 제조하여 보관이 용이하게 만든 인스턴트형 파래를 개시하고 있고, 대한민국 공개특허공보 제 94-19243호는 파래에 염분을 가한 후 탈수 건조시킨 건조 파래를 개시하고 있다. 그러나, 이러한 제품들은 파래의 보관기간은 연장시켰으나, 간식이나 술안주, 도시락 반찬 등에 이용할 수 있는 인스턴트형 식품으로는 음식의 외관, 취식의 용이성, 향 및 맛면에서 부족한 점이 있다.On the other hand, Korean Patent Registration Publication No. 1991-5623 discloses an instant green seaweed made by mixing agar with soy sauce or amino acid in the green and making it in a gel form for easy storage, and Korean Laid-Open Patent Publication No. 94-19243 The dried green seaweed which added the salt to a seaweed and then dehydrated is disclosed. However, these products have extended shelf life, but the instant foods that can be used for snacks, snacks, and lunches are lacking in appearance, ease of eating, flavor and taste.
따라서, 본 발명자들은 파래 고유의 색택과 맛을 유지하면서 다양한 맛 성분들을 첨가하고 건조시켜, 종래의 건조 파래와는 달리, 별도의 조리 과정을 거치지 않고도 바로 취식할 수 있으며, 바삭바삭한 질감을 가지면서도 다양한 용도로 활용할 수 있는 강정형 파래를 개발함으로써 본 발명을 완성하였다.Therefore, the present inventors add and dry various flavor components while maintaining the unique color and taste of the seaweed, and unlike the conventional dry seaweed, it is possible to eat immediately without going through a separate cooking process, while having a crunchy texture The present invention has been completed by developing a steel tablets that can be used for various purposes.
따라서, 본 발명의 목적은 파래 고유의 색택과 맛을 유지하면서도 다양한 맛 성분이 첨가되어 풍미가 향상되고 또한, 바삭바삭한 질감을 느낄 수 있는, 보관이 용이하도록 건조시킨 강정형 파래의 제조 방법을 제공하는 것이다.Accordingly, it is an object of the present invention to provide a method for producing a strong blue seaweed, which is dried to facilitate storage while maintaining a variety of flavors and flavors while adding a variety of flavor components to improve flavor and feel a crisp texture. will be.
또한, 본 발명의 다른 목적은 상기 강정형 파래의 제조 방법에 의해 생산된 강정형 파래를 제공하는 것이다.In addition, another object of the present invention is to provide a steel tablets produced by the method for producing the steel tablets.
상기와 같은 목적을 달성하기 위해, 본 발명은In order to achieve the above object, the present invention
1) 파래를 이물질 및 염분이 없도록 세척, 탈수하는 단계;1) washing and dehydrating the seaweed to be free of foreign matter and salt;
2) 상기 세척, 탈수한 파래에 조미액과 쌀가루를 넣어 배합하는 단계;2) combining the seasoning solution and rice flour into the washed, dehydrated green seaweed;
3) 상기 배합된 파래를 일정 두께로 압착하여 판상으로 성형하는 단계;3) pressing the blended seaweed to a predetermined thickness to form a plate;
4) 상기 판상의 파래를 40-50℃에서 6-8시간 동안 1차 건조시키는 단계; 및4) first drying the lamellar lamina at 40-50 ° C. for 6-8 hours; And
5) 상기 건조된 파래를 일정 크기로 절단하여 70-80℃에서 2-3시간 동안 2차 건조시키는 단계를 포함하는 것을 특징으로 하는 강정형 파래의 제조 방법을 제공한다.5) It provides a method for producing a jungjeonggwa seaweed comprising the step of drying the dried seaweed to a predetermined size for 2 to 2 hours at 70-80 ℃.
본 발명에 따른 강정형 파래의 제조 방법에 있어서, 상기 파래에 조미액과 쌀가루 외에 참깨, 땅콩, 건조새우 및 고추분으로 이루어진 그룹에서 선택되는 어느 하나 또는 이들의 혼합물을 추가로 첨가하는 것이 바람직하다.In the method for producing a jeongjeonggwa green according to the present invention, it is preferable to add any one or a mixture thereof selected from the group consisting of sesame seeds, peanuts, dried shrimp and red pepper powder in addition to the seasoning liquid and rice flour.
또한, 본 발명에 따른 강정형 파래의 제조 방법에 있어서, 상기 조미액은 새우, 멸치, 패류 및 육류 추출액으로 이루어진 그룹에서 선택되는 어느 하나 또는이들의 혼합물인 것이 바람직하고, 보다 바람직하게는 상기 조미액에는 추출액 이외에 설탕, 감미료, 간장 또는 소금이 추가로 첨가되는 것이 바람직하다.In addition, in the method for producing a jungjeonggwa seaweed according to the present invention, the seasoning liquid is preferably any one or a mixture thereof selected from the group consisting of shrimp, anchovy, shellfish and meat extract, more preferably in the seasoning liquid extract In addition, sugar, sweetener, soy sauce or salt is preferably added.
본 발명에 따른 강정형 파래의 제조 방법에 있어서, 상기 조미액과 쌀가루의 혼합 비율은 4:1인 것이 바람직하고, 상기 추출액, 설탕, 간장 또는 소금의 혼합 비율은 4:4:1인 것이 바람직하며, 상기 쌀가루는 찐 쌀가루인 것이 바람직하다.In the method of producing a jeongjeonggwa green according to the present invention, it is preferable that the mixing ratio of the seasoning liquid and rice flour is 4: 1, the mixing ratio of the extract, sugar, soy sauce or salt is 4: 4: 1, The rice flour is preferably steamed rice flour.
이하 본 발명에 따른 강정형 파래의 제조 방법을 상세히 설명한다.Hereinafter will be described in detail a method for producing a steel tablet seabed according to the present invention.
본 발명의 강정형 파래를 제조하기 위해서는 우선 색택과 향미가 좋은 파래를 선별한 후, 세척, 탈수하고, 파래 내부의 이물질 및 염분을 제거하는 것이 필요하다. 이후, 상기 세척, 탈수된 건조파래 또는 물파래에 다양한 맛을 내는 조미액을 첨가하고 쌀가루를 추가로 첨가하여 배합한다. 조미액의 제조에는 일반적으로 맛을 내는데 사용되는 다양한 재료들이 사용될 수 있으나, 본 발명에서는 새우, 멸치, 패류 또는 육류로부터 추출한 추출액에 설탕, 감미료 및 소금 또는 간장을 첨가하여 제조된 조미액을 사용하였다.In order to manufacture the strong green seaweed of the present invention, it is necessary to first select a seaweed with good color and flavor, and then wash, dehydrate, and remove foreign substances and salts in the seaweed. Thereafter, seasoning liquids having a variety of flavors are added to the washed, dehydrated dry seaweed or water seaweed, and further mixed with rice flour. In the preparation of seasoning liquid, various materials generally used for flavoring may be used. However, in the present invention, seasoning liquid prepared by adding sugar, sweetener and salt or soy sauce to an extract extracted from shrimp, anchovy, shellfish or meat is used.
본 발명에서 조미액과 함께 파래에 첨가한 쌀가루는 일반적인 방법으로 제조된 쌀가루일 수 있으나, 구체적으로 쌀을 찐 후 말려서 분말로 만든 찐 쌀가루를 사용하는 것이 바람직하다.In the present invention, the rice powder added to the seaweed along with the seasoning liquid may be rice powder prepared by a general method, but it is preferable to use steamed rice powder made of powder by drying after steaming the rice.
한편, 본 발명에 있어서, 상기 파래와 조미액의 배합 비율은 2:1로 하는 것이 바람직하고, 조미액과 쌀가루의 배합 비율은 4:1 정도로 하는 것이 바람직하다. 여기에서 쌀가루 1에 대해 조미액의 배합 비율이 4를 초과하면, 제조된 강정형 파래가 쉽게 부서져 보관이 곤란해지는 문제가 있고, 쌀가루 1에 대해 조미액의 배합 비율이 4 미만이면 강정형 파래가 너무 딱딱해지고 질감이 거칠어지는 문제점이 있기 때문에, 상기와 같은 혼합 비율을 유지하는 것이 풍미 유지나 질감 유지면에서 바람직하다.On the other hand, in the present invention, the mixing ratio of the green seaweed and the seasoning liquid is preferably 2: 1, and the mixing ratio of the seasoning liquid and rice flour is preferably about 4: 1. Here, when the blending ratio of the seasoning liquid for rice flour 1 exceeds 4, there is a problem that the prepared jeongjeonggwa seaweed is easily broken and difficult to store; Because of this problem of roughening, it is preferable to maintain the mixing ratio as described above in terms of flavor retention and texture retention.
또한, 조미액 제조시 상기 추출액과 설탕, 간장 또는 소금의 배합 비율은 4:4:1인 것이 효과적이다.In addition, when the seasoning solution is prepared, the ratio of the extract and sugar, soy sauce or salt is effective 4: 4: 1.
상기에서 간장 또는 소금 1에 대해 추출액이나 설탕의 배합 비율이 4를 초과하면, 파래 고유의 향미를 잃을 수 있기 때문에 상기와 같은 배합 비율을 유지하는 것이 바람직하다.When the blending ratio of the extract or sugar with respect to the soy sauce or salt 1 exceeds 4, it is preferable to maintain the blending ratio as described above, since the flavor inherent in the green sea may be lost.
상기 조미액과 쌀가루 이외에도 다른 다양한 재료들이 파래에 추가로 첨가될 수 있으며, 본 발명에서는 구체적으로 참깨, 땅콩, 건조새우 및 고추분 또는 이들의 혼합물이 첨가되었다.In addition to the seasoning solution and rice flour, various other materials may be added to the green sea, and in the present invention, sesame seeds, peanuts, dried shrimps and red pepper powder or mixtures thereof are added.
그 다음에, 본 발명은 조미액 및 쌀가루가 배합된 파래를 압착, 건조시키는 단계를 포함한다. 즉, 파래를 압착하여 일정한 두께, 구체적으로 7mm두께로 만들어 건조발에 널어서 1차 건조시킨다. 1차 건조 과정에서 건조 온도는 40-50℃가 바람직하며, 보다 구체적으로 40℃가 바람직하다. 또한, 1차 건조 시간은 6-8시간이 바람직하며, 보다 구체적으로 6시간이 바람직하다.Next, the present invention comprises the steps of pressing and drying the green sea where the seasoning liquid and rice flour is blended. In other words, the seaweed is pressed to a certain thickness, specifically, 7 mm thick, and then dried on a drying foot to dry first. In the primary drying process, the drying temperature is preferably 40-50 ° C, more specifically 40 ° C. In addition, the primary drying time is preferably 6-8 hours, more preferably 6 hours.
상기 건조된 파래는 다시 일정한 크기, 구체적으로 1cm X 4cm크기로 절단하여 2차 건조시킨다. 2차 건조시 건조 온도는 70-80℃가 바람직하며, 보다 구체적으로 80℃가 바람직하다. 본 발명에서 사용된 조미액에는 쌀가루와 설탕이 포함되어 있기 때문에 70-80℃로 가열한 후 냉각시키면 보다 바삭바삭한 질감을 가진 파래를 생산할 수 있다. 또한, 건조 시간은 2-3시간인 것이 바람직하며, 보다 구체적으로 2시간 동안 건조시키는 것이 바람직하다.The dried green seaweed is cut again to a constant size, specifically, 1 cm X 4 cm size to be secondary dried. The drying temperature at the time of secondary drying is preferably 70-80 ° C, more specifically 80 ° C. Since the seasoning liquid used in the present invention contains rice flour and sugar, when heated to 70-80 ℃ and cooled, it is possible to produce a greener with a crispy texture. In addition, the drying time is preferably 2-3 hours, more specifically, drying for 2 hours.
상기의 방법으로 제조된 파래는 다양한 맛과 함께 쌀가루가 첨가되어 있어 보다 바삭바삭한 질감을 느낄 수 있으며, 보관이 용이할 뿐만 아니라 여러가지 용도 예컨대, 간식, 술안주, 또는 도시락 반찬 등으로 사용될 수 있다.Seaweed prepared by the above method is added to the rice flour with a variety of flavors can feel a more crispy texture, easy to store and can be used for various uses, such as snacks, snacks, or lunch box side dishes.
이하, 본 발명을 실시예에 의해 상세히 설명한다.Hereinafter, the present invention will be described in detail by way of examples.
단, 하기 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 실시예에 한정되는 것은 아니다.However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.
<실시예 1> 조미액의 제조Example 1 Preparation of Seasoning Liquid
새우로부터 추출액을 제조한 후, 상기 추출액에 설탕, 간장을 추출액:설탕:간장의 비율이 4:4:1이 되도록 배합하여 조미액을 제조하였다.After preparing an extract from shrimp, sugar and soy sauce were added to the extract so that the ratio of extract: sugar: soy was 4: 4: 1 to prepare a seasoning solution.
<실시예 2> 강정형 파래의 제조Example 2 Preparation of Steel Tablet
색택이 좋은 물파래를 선별하여 이물질 및 염분이 남아있지 않도록 물로 깨끗이 세척하고 탈수하였다. 탈수된 파래에 상기 실시예 1에서 제조된 조미액을 파래:조미액 비율이 2:1이 되도록 배합하였다. 상기 배합된 파래에, 조미액 1에 대해 참깨를 0.3, 건조새우를 0.1 및 고추분을 0.05의 비율이 되도록 첨가하였고, 여기에 쌀을 찐 후 말려서 분말로 만든 찐 쌀가루를 조미액:찐 쌀가루의 비율이 4:1이 되도록 배합하였다. 상기 조미된 파래를 압착하여 7mm 두께의 판상으로 성형하였다.The colored seaweed with good coloration was selected and washed with water and dehydrated so that no foreign matter and salt remained. The seasoned liquid prepared in Example 1 was added to the dehydrated seaweed so that the seawater: seasoning ratio was 2: 1. To the blended greens, seasoning liquid 1, sesame seeds 0.3, dried shrimp 0.1 and red pepper powder was added so that the ratio of 0.05, steamed rice powder made by steaming and drying the powder here, the ratio of seasoning liquid: steamed rice powder is Formulated to be 4: 1. The seasoned greens were pressed to form a 7 mm thick plate.
상기 성형된 판상의 파래를 건조발에 널고, 건조실에서 40℃의 온도로 6시간 동안 1차로 건조하였다. 1차 건조된 파래를 다시 1cm X 4cm 크기로 절단하였고, 80℃에서 2시간 동안 2차 건조시켰다.The molded lamellar clad hung on a dry foot, and dried first in a drying chamber at a temperature of 40 ℃ for 6 hours. The primary dried greens were cut back to 1 cm × 4 cm in size and then dried at 80 ° C. for 2 hours.
이렇게 하여 제조된 강정형 파래를 30명의 관능 검사 요원에게 시식시킨 결과, 본 발명에 따른 강정형 파래는 바삭바삭한 질감을 가지며, 파래 고유의 맛과 향을 간직하고 있음을 확인할 수 있었다.As a result of tasting the prepared Gangjeong-type seaweed to 30 sensory test personnel, it was confirmed that the Kangjeong-type seaweed according to the present invention has a crunchy texture, and retains its unique taste and aroma.
상기에서 상세히 기술한 바와 같이, 본 발명에서는 조미액과 쌀가루, 기타 첨가물을 배합하고 건조시킨 강정형 파래를 제조하였다. 본 발명의 방법으로 제조된 강정형 파래는 취식이 용이할 뿐만 아니라, 각종 영양소와 미네랄이 함유되어 있어, 어린이, 환자 및 수험생의 간식용, 또는 술안주용으로 이용될 수 있다. 또한, 보존이 용이하여 사계절 내내 파래 고유의 풍미를 즐길 수 있다.As described in detail above, in the present invention was prepared by mixing the seasoning solution, rice flour, and other additives and dried jungjeonggwa. Gangjeong green seaweed prepared by the method of the present invention is not only easy to eat, but also contains a variety of nutrients and minerals, can be used for snacks or snacks for children, patients and examinees. In addition, it is easy to preserve, and you can enjoy the unique flavor of greens throughout the four seasons.
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| KR101815983B1 (en) | 2015-12-03 | 2018-01-11 | 이승우 | Food manufacturing method using enteromorpha prolifera |
| KR20220117636A (en) | 2021-02-17 | 2022-08-24 | 주식회사 보삼바이오산업 | A method for preparation of laver snack |
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| KR19980014101A (en) * | 1996-08-08 | 1998-05-15 | 진상호 | How to make vegetable steaming |
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| JPH11285354A (en) * | 1998-04-03 | 1999-10-19 | Echigo Seika Co Ltd | Rice cake food with laver |
| KR20020037920A (en) * | 2000-11-16 | 2002-05-23 | 정희호 | seasoned laver for snack and manufacture method thereof |
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| KR910005623A (en) * | 1989-08-17 | 1991-03-30 | 정용문 | Subscriber board line test method of electronic exchange |
| KR910009593A (en) * | 1989-11-17 | 1991-06-28 | 다야마 아키라 | Manufacturing method of gas repellent for poreus refractory |
| KR19980014101A (en) * | 1996-08-08 | 1998-05-15 | 진상호 | How to make vegetable steaming |
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| KR101815983B1 (en) | 2015-12-03 | 2018-01-11 | 이승우 | Food manufacturing method using enteromorpha prolifera |
| KR20220117636A (en) | 2021-02-17 | 2022-08-24 | 주식회사 보삼바이오산업 | A method for preparation of laver snack |
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