KR100412910B1 - Seasoned laver contained ginseng and manufacturing method thereof - Google Patents
Seasoned laver contained ginseng and manufacturing method thereof Download PDFInfo
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- KR100412910B1 KR100412910B1 KR10-2001-0084190A KR20010084190A KR100412910B1 KR 100412910 B1 KR100412910 B1 KR 100412910B1 KR 20010084190 A KR20010084190 A KR 20010084190A KR 100412910 B1 KR100412910 B1 KR 100412910B1
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- ginseng
- laver
- seasoning
- seasoned
- dried
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 124
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 124
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 124
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 124
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 72
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 50
- 239000000843 powder Substances 0.000 claims abstract description 36
- 239000007788 liquid Substances 0.000 claims abstract description 35
- 241001474374 Blennius Species 0.000 claims abstract description 29
- 239000010977 jade Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 239000003205 fragrance Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 13
- 230000036541 health Effects 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 235000014443 Pyrus communis Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 230000006870 function Effects 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 6
- 229930182490 saponin Natural products 0.000 description 6
- 150000007949 saponins Chemical class 0.000 description 6
- 235000017709 saponins Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000001737 promoting effect Effects 0.000 description 5
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 2
- 241000246354 Satureja Species 0.000 description 2
- 235000007315 Satureja hortensis Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000037406 food intake Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 241000725303 Human immunodeficiency virus Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000009045 body homeostasis Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000020710 ginseng extract Nutrition 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000002093 peripheral effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000035882 stress Effects 0.000 description 1
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Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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- Edible Seaweed (AREA)
Abstract
본 발명은 인삼맛김 및 그 제조방법에 관한 것으로서, 식사를 할 때 거의 항상 섭취하는 김을 인삼을 첨가한 맛김으로 대체함으로써 인삼을 상시 섭취할 수 있도록 하여 국민건강증진을 도모함을 목적으로 한다.The present invention relates to ginseng flavored laver and a method of manufacturing the same, and to improve the national health by allowing ginseng to be consumed at all times by replacing the laver that is almost always ingested with a ginseng added with ginseng.
본 발명의 인삼맛김은, 마른김의 양면에 옥배유 및 액상허브향료가 혼합된 조미액(20)이 도포되고, 그 일면에, 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 인삼분말 및 식염이 혼합된 조미인삼분말(30)이 도포되어 이루어진다. 또한, 본 발명의 인삼맛김 제조방법은, 마른김들을 선별하는 단계와; 선별된 마른김들을 1차로 구워 1차구이김들을 만드는 단계와; 상기 1차구이김들을 상/하부 조미액공급롤러 사이로 통과시킴으로써, 옥배유 및 액상허브향료가 혼합된 조미액을 1차구이김들의 양면에 도포하여 1차조미김들을 만드는 단계와; 상기 1차조미김들을, 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 인삼분말 및 식염이 혼합된 조미인삼분말을 공급하는 공급롤러 및 지지롤러 사이로 통과시켜, 1차조미김들의 상면에 조미인삼분말을 도포하여 2차조미김들을 만드는 단계와; 상기 2차조미김들을 살균하는 단계와; 그리고, 살균된 2차조미김들을 2차로 구워 인삼맛김을 완성하는 단계를 포함한다.In the ginseng flavored laver of the present invention, seasoning liquid 20 mixed with jade pear oil and liquid herb flavors is applied to both sides of the dried laver, and on one side, ginseng powder and salt mixed with boiled in sugar water and dried and pulverized to remove bitter taste Seasoned ginseng powder 30 is applied. In addition, the ginseng flavored laver production method of the present invention, the step of selecting dried laver; Baking the selected dried laver first to make the first roasted laver; Passing the first roasted laver between the upper and lower seasoning liquid supply rollers, applying seasoning liquid mixed with jade oil and liquid herb flavor to both sides of the primary roasted laver to make first seasoned laver; The primary seasoned seaweed is boiled in sugar water, dried and pulverized to remove the bitter taste between the ginseng powder and the feed roller and the supplying roller to supply the seasoned ginseng powder mixed with salt, seasoned ginseng powder on the upper surface of the primary seasoned seaweed Applying to make secondary seasonings; Sterilizing the secondary seasonings; And, the second step of baking sterilized secondary seasoning laver comprises the step of completing the ginseng flavor laver.
Description
본 발명은 인체에 유익한 효능을 가진 인삼을 손쉽게 섭취할 수 있도록 이루어진 인삼맛김 및 그 제조방법에 관한 것이다.The present invention relates to a ginseng flavor laver and a method for manufacturing the ginseng which can be easily ingested ginseng having a beneficial effect on the human body.
인삼은 사포닌을 포함한 인체에 유익한 각종 성분을 함유하고 있어 특히 한방적으로 다양한 효능을 가지는 것으로 알려져 있으며 최근에는 각종 임상증상에 활용되고 있다. 또한, 많은 한의서에 인삼의 약효와 처방 예가 기술되어 있으며, 인삼은 처방의 중심적 상약(上藥)으로 되어 있다. 상약이란 평상시에도 병에 걸리지 않게 함은 물론 건강을 유지하기 위해 복용하는 생약으로서 무독성이므로 다량 복용하거나 장기간 복용해도 사람을 상하게 하지 않는 약을 의미한다. 따라서, 인삼을 많이 섭취할수록 몸에 유익하다는 것을 알 수 있다.Ginseng contains various components beneficial to the human body, including saponins, and is known to have various effects in one shot. Recently, ginseng has been utilized in various clinical symptoms. In addition, many Chinese medicine describes the efficacy and prescription examples of ginseng, ginseng is the central drug (上 藥) of the prescription. Ordinary medicine is a herbal medicine that is taken in order to maintain the health as well as not to get sick in everyday life, so it means a drug that does not hurt a person even when taken in large quantities or for a long time. Therefore, the more you eat ginseng can be seen that it is beneficial to the body.
이러한 인삼의 대표적인 한방적 효능을 살펴보면, 첫째, 두뇌활동을 촉진시킨다는 것이다. 인삼추출물 및 사포닌 성분은 학습 기능의 증진과 기억력을 개선시켜 지적 수행능력을 향상시키는 효능이 있다는 것이 여러 가지 실험 결과 밝혀지고 있다. 두번 째, 성인병 치료 및 예방효과를 들 수 있다. 즉, 인삼은 암의 치료 및 예방효과, 혈압조절효과, 동맥경화 및 고지혈증 치료/예방효과 등의 기능을 가진다는 것이다. 특히, 최근에 사포닌 이외에 암의 치료 및 예방효과에 탁월한 성분이 규명됨에 따라 암치료제로서의 연구가 가속화되고 있다. 세번 째, 인삼은 건강회복기능이 탁월한데, 구체적으로 신체기능의 항상성 유지, 정력증강, 간장 보호 및 치료, 위장병 예방 및 치료, 숙취제거, 피로회복, 스트레스해소효 노화방지, 혈액순환개선, 면역기능증강, 빈혈치료 및 예방 등의 효과를 들 수 있다. 네번 째, 인삼은 신체저항력 증진기능을 가지는데, 구체적으로 방사능 방어, AIDS 바이러스 증식억제, 환경호르몬 독성 예방, 중금속 해독능 등의 기능을 가진다.Looking at the typical herbal efficacy of these ginseng, first, it promotes brain activity. Ginseng extract and saponin components have been shown to be effective in improving intellectual performance by improving learning function and memory. Second, there is the effect of treating and preventing adult diseases. In other words, ginseng has the functions of treating and preventing cancer, blood pressure control effect, arteriosclerosis and hyperlipidemia treatment / prevention effect. In particular, in recent years, as an ingredient excellent in the treatment and prevention effect of cancer in addition to saponin has been identified, research as a cancer treatment agent is being accelerated. Third, ginseng has excellent health recovery function. Specifically, ginseng maintains homeostasis of body function, strengthens energy, protects and treats liver, prevents and treats gastrointestinal diseases, eliminates hangovers, recovers from fatigue, prevents stress aging, improves blood circulation and immunity. Increased function, treatment and prevention of anemia can be mentioned. Fourth, ginseng has a function of enhancing body resistance, specifically, it has functions such as radiation defense, AIDS virus proliferation inhibition, environmental hormone toxicity prevention, heavy metal detoxification ability.
이러한 인삼의 우수한 효능에도 불구하고, 인삼은 고가이므로 이를 상시 섭취하기란 매우 어렵다. 편리하게 인삼을 섭취하기 위한 제품으로 인삼함유 드링크나 인삼차 등을 고려할 수 있지만, 이들 제품에는 인삼의 함량이 적어 인삼의 효능을 얻는 데에는 부족한 점이 있는 한편 인삼의 함량에 비하여 고가인 문제점도 있다. 또한, 인삼이 들어가는 대표적인 음식으로 삼계탕 등을 들 수 있으나, 인삼의상시 섭취라는 점을 달성하기에는 무리가 있다.Despite the excellent efficacy of ginseng, ginseng is expensive, so it is very difficult to always eat it. Although ginseng-containing drinks or ginseng tea may be considered as a convenient product for ingesting ginseng, these products have a low content of ginseng, which is insufficient to obtain the efficacy of ginseng, and also has a problem that is expensive compared to the content of ginseng. In addition, ginseng-tang and the like as a typical food that contains ginseng, but it is difficult to achieve the point of regular intake of ginseng.
이러한 점을 고려하여 종래 국내 공개특허 제2001-561호에 개시된 인삼김 및 그 제조방법이 제안되었다. 이 인삼김은 해조류를 주원료로 하고 이 해조류에 소정비율의 인삼성분이 첨가되어 이루어진다. 또한, 조미기름 및 식염이 더 첨가되어 인삼김이 이루어질 수 있다.In view of this point, ginseng seaweed and its manufacturing method disclosed in Korean Patent Laid-Open No. 2001-561 have been proposed. This ginseng seaweed is composed of seaweed as the main raw material and ginseng component of a predetermined ratio is added to the seaweed. In addition, seasoning oil and salt may be added to make ginseng seaweed.
그러나, 상기한 인삼김의 경우 일반적인 인삼분말이나 인삼농축액을 소정 농도로 희석한 용액을 해조류에 도포하여 제조되기 때문에, 사포닌 성분에 의하여 쓴맛이 강하다. 이 때문에, 김 특유의 고소한 맛이 없어져 김맛을 제대로 느낄 수 없음에 따라 인삼김의 취식에 의한 인삼의 섭취 목적을 달성하기 어려운 문제점이 있다.However, in the case of the ginseng seaweed is prepared by applying to the seaweed algae a solution diluted with a common ginseng powder or ginseng concentrate to a predetermined concentration, the bitter taste is strong by the saponin component. For this reason, there is a problem that it is difficult to achieve the purpose of ingestion of ginseng by eating ginseng gimyeo by disappearing the savory taste peculiar to seaweed and properly taste the seaweed.
본 발명은 상기한 점들을 고려하여 이루어진 것으로서, 인삼이 첨가되어도 김 특유의 고소한 맛을 그대로 유지하면서 허브향(인삼향)을 느낄 수 있도록 함으로써 식사때마다 인삼김의 섭취를 유도함으로써 인삼의 상시 섭취에 의해 국민건강증진을 도모함을 목적으로 한다.The present invention has been made in consideration of the above points, and even when ginseng is added, by ingesting the ginseng seaweed every time by ingesting the ginseng gimyeo each time by maintaining the savory flavor (ginseng flavor) unique to seaweed as usual It aims at promoting national health by
도 1은 본 발명에 따른 인삼맛김을 나타내는 평면도이다.1 is a plan view showing ginseng flavored laver according to the present invention.
도 2는 동 단면도이다.2 is a cross-sectional view of the same.
도 3은 본 발명에 따른 인삼맛김을 제조하는 과정을 나타내는 순서도이다.Figure 3 is a flow chart showing a process for producing ginseng flavored laver according to the present invention.
<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>
10 : 인삼맛김, 20 : 조미액,10: ginseng flavored seaweed, 20: seasoned liquid,
30 : 조미인삼분말30: seasoned ginseng powder
상기 목적을 달성하기 위하여, 본 발명에 따른 인삼맛김은, 5wt% 정도의 수분을 함유하고 소정 크기를 가진 마른김의 양면에, 상기 마른김에 대하여 2∼10wt%의 옥배유 및 이 옥배유에 대하여 0.01∼10wt%의 액상허브향료가 혼합된 조미액이 도포되고, 상기 조미액이 도포된 면중 일면에, 상기 마른김에 대하여 각각 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 0.01∼20wt%의 인삼분말 및 1∼5wt%의 식염이 혼합되어 이루어지는 조미인삼분말이 도포되어 이루어지는 것을 특징으로 한다.In order to achieve the above object, the ginseng flavored laver according to the present invention, on the both sides of the dried laver containing about 5wt% water and having a predetermined size, 2 ~ 10wt% of jade oil and 0.01 to about the jade oil 0.01 wt% to 20 wt% of ginseng powder and 1 to 5 wt% of a seasoning liquid mixed with 10 wt% of liquid herb flavoring is applied and one side of the seasoning liquid is coated, boiled in sugar water, dried and pulverized, to remove bitter taste. It is characterized in that the seasoning ginseng powder is formed by mixing the salt of%.
또한, 본 발명에 따른 인삼맛김 제조방법은, 화입기에 의한 화입단계를 거쳐 5wt% 정도의 수분을 함유하도록 건조된 마른김들중 파지김 및/또는 이물질을 제거하는 원료선별단계와; 선별된 마른김들을 이송수단을 통하여 1차구이기로 연속적으로 이송하여 대략 300±10℃의 온도하에서 12초간 구워 1차구이김들을 만드는 1차구이단계와; 상기 1차구이김들을, 옥배유 및 액상허브향료가 혼합된 조미액을 공급하는 상/하부 조미액공급롤러 사이로 이송수단을 통하여 연속적으로 통과시킴으로써, 상기 1차구이김들의 상/하면에 상기 마른김에 대하여 2∼10wt%의 옥배유 및 이 옥배유에 대하여 0.01∼10wt%의 액상허브향료가 첨가되도록 조미액을 도포하여 1차조미김들을 만드는 1차조미단계와; 상기 1차조미김들을, 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 인삼분말 및 식염이 혼합된 조미인삼분말을 공급하는 조미인삼분말공급롤러 및 지지롤러 사이로 이송수단을 통하여 연속적으로 통과시킴으로써, 상기 1차조미김들의 상면에 상기 마른김에 대하여 각각 0.01∼20wt%의 인삼분말 및 1∼5wt%의 식염이 첨가되도록 조미인삼분말을 도포하여 2차조미김을 만드는 2차조미단계와; 상기 2차조미김들을 이송수단을 통하여 원적외선살균기로 연속적으로 이송하여 2차조미김들을 살균하는 살균단계와; 그리고, 살균된 2차조미김들을 이송수단을 통하여 2차구이기로 연속적으로 이송하여 대략 300±10℃의 온도하에서 12초간 구워 최종적으로 인삼맛김을 완성하는 2차구이단계를 포함하여 이루어지는 것을 특징으로 한다.In addition, the ginseng flavored laver production method according to the present invention comprises a raw material selection step of removing the grit and / or foreign matter in the dried laver dried to contain about 5wt% water through the ignition step by the blower; A primary roasting step of continuously transporting the selected dried seaweeds to a primary roaster through a conveying means and baking for 12 seconds at a temperature of approximately 300 ± 10 ° C. to produce primary roasted seaweeds; By passing the first roasting seam through the transfer means between the upper and lower seasoning liquid supplying roller for supplying seasoning liquid mixed with jade oil and liquid herb flavoring, 2 A primary seasoning step of applying a seasoning liquid to add -10 wt% jade oil and 0.01 to 10 wt% liquid herb fragrance to the jade oil; By passing the primary seasoning laver through the conveying means between the seasoning ginseng powder supply roller and the support roller for supplying the seasoned ginseng powder and the seasoned ginseng powder mixed with salt and boiled in sugar water, dried and pulverized, said A second seasoning step of applying seasoned ginseng powder so that 0.01-20 wt% of ginseng powder and 1-5 wt% of salt are added to the dried seasoned laver on the upper surface of the first seasoned laver; Sterilizing the secondary seasoned seaweeds by continuously transferring the secondary seasoned seaweeds to a far infrared sterilizer through a transfer means; Then, the sterilized secondary seasonings are continuously transferred to a secondary roaster through a conveying means, baked for 12 seconds at a temperature of approximately 300 ± 10 ° C., and finally, a second roasting step is completed to complete ginseng flavoring. do.
상기한 바와 같이 제조된 인삼맛김은 인삼 고유의 특유하고도 인체에 유익한 성분을 그대로 함유하고 있고, 인삼을 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 인삼분말을 사용하여 이루어지므로, 김 특유의 고소한 맛을 그대로 유지하면서 허브향(인삼향)을 느낄 수 있다. 따라서, 인삼맛김의 취식시 부담이 없어 식사때마다 상시 섭취하는 것을 유도할 수 있으므로 인삼맛김에 함유된 인삼을 상시 섭취할 수 있게 됨에 따라 인삼소비의 대중화를 촉진할 수 있다.The ginseng flavored laver produced as described above contains ginseng's unique and beneficial ingredients as it is, and is made by using ginseng powder which is dried by boiled ginseng in sugar water and dried and pulverized to remove bitter taste. You can feel the herb flavor (ginseng flavor) while keeping the taste as it is. Therefore, there is no burden when eating ginseng flavored laver can induce ingestion at every meal, so it is possible to always consume the ginseng contained in the ginseng flavored laver to promote the popularization of ginseng consumption.
본 발명의 특징 및 이점들은 첨부도면에 의거한 다음의 상세한 설명으로 더욱 명백해질 것이다. 이에 앞서, 본 명세서 및 청구범위에 사용된 용어나 단어는 발명자가 그 자신의 발명을 가장 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본 발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야만 한다.The features and advantages of the present invention will become more apparent from the following detailed description based on the accompanying drawings. Prior to this, the terms or words used in the present specification and claims are defined in the technical spirit of the present invention on the basis of the principle that the inventor can appropriately define the concept of the term in order to explain his invention in the best way. It must be interpreted to mean meanings and concepts.
도 1 및 도 2에 도시된 바와 같이, 본 발명에 따른 인삼맛김(10)은 전처리공정을 거쳐 화입기(火入機)를 통한 화입공정에 의하여 5wt% 정도의 수분을 함유하도록 건조된 소정 크기의 마른김의 양면에 옥배유 및 액상허브향료가 혼합된 조미액(20)이 도포되고, 이 조미액(20)이 도포된 면중 일면에 인삼분말과 식염이 혼합된 조미인삼분말(30)이 조미액(20)에 의하여 도포되어 이루어진다.As shown in Figure 1 and 2, the ginseng flavor laver 10 according to the present invention is a predetermined size dried to contain about 5wt% of water by a ignition process through a ignition machine after the pretreatment process (火 入 機) Seasoned ginseng powder (20) mixed with jade oil and liquid herb flavor is applied to both sides of the dried laver, and seasoned ginseng powder (30) mixed with ginseng powder and salt on one side of the surface where the seasoning liquid (20) is applied. Is applied by).
본 발명에 따르면, 상기 식염은 마른김에 대하여 1∼5wt%의 범위로 함유되고, 인삼분말은 마른김에 대하여 0.01∼20wt% 범위로 함유되며, 옥배유는 마른김에 대하여 2∼10wt%의 범위로 함유되고, 액상허브향료는 옥배유에 대하여 0.01∼10wt%의 범위로 함유되는 것이 바람직하다.According to the present invention, the salt is contained in the range of 1 to 5wt% with respect to the dried laver, ginseng powder is contained in the range of 0.01 to 20wt% with respect to the dried laver, jade oil is contained in the range of 2-10wt% with respect to the dried laver. It is preferable that the liquid herb fragrance is contained in the range of 0.01 to 10 wt% based on the jade oil.
또한, 본 발명에 따르면, 상기 인삼분말은 인삼을 10∼50%의 설탕물에 130∼150℃의 온도하에서 30분 내지 1시간 정도 삶아 건조 및 분쇄함으로써 사포닌 성분에 의한 쓴맛이 나지 않도록 처리된 것이 사용된다.In addition, according to the present invention, the ginseng powder is treated by drying and pulverizing ginseng in 10 to 50% sugar water at a temperature of 130 to 150 ° C. for about 30 minutes to 1 hour to prevent bitter taste due to saponin components. Used.
상기한 바와 같이 구성된 인삼맛김은 인삼 고유의 특유하고도 인체에 유익한 성분을 그대로 함유하고 있고, 인삼을 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤 인삼분말을 사용하여 이루어지므로, 김 특유의 고소한 맛을 그대로 유지하면서 허브향(인삼향)을 느낄 수 있다. 따라서, 맛에 대한 부담을 느끼지 않고 인삼맛김을 취식할 수 있을 뿐만 아니라 허브향(인삼향)에 의하여 식욕이 증진되므로 식사때마다 인삼맛김의 상시 섭취를 유도할 수 있다. 이것에 의하여, 인삼맛김에 함유된 인삼을 상시 섭취할 수 있게 됨에 따라 인삼소비의 대중화를 촉진할 수 있고, 인삼의 유익한 성분에 의하여 건강증진을 도모할 수 있다.The ginseng flavored laver as described above contains ginseng's unique and beneficial ingredients as it is, and is made by using ginseng powder that is dried by boiling ginseng in sugar water and dried and pulverized to remove bitter taste. You can feel the herbal scent (ginseng scent) while maintaining the same. Therefore, ginseng flavored laver can be eaten without feeling burden on taste, and the appetite is enhanced by herb flavor (ginseng flavor), so that the intake of ginseng flavored laver can be induced at every meal. As a result, the ginseng contained in ginseng flavored laver can be ingested at all times, thereby promoting the popularization of ginseng consumption and promoting health by the beneficial ingredients of ginseng.
다음에, 도 3을 참조하면서 상기한 바와 같이 구성되는 인삼맛김의 제조방법에 대하여 설명한다.Next, the manufacturing method of ginseng flavored laver comprised as mentioned above is demonstrated, referring FIG.
마른김은 일반적으로 채용하고 있는 방법에 의하여 얻을 수 있다. 즉, 해조류를 채취하고, 이 채취된 해조류를 분쇄 및 세척하여 소정크기로 절단하는 전처리공정을 거치게 한 후 화입기에 의한 화입단계를 통하여 마른김을 만든다. 이 화입단계에서, 상기한 바와 같이 전처리된 김이 화입기에 의하여 대략 38∼50℃의 온도하에서 12시간 정도 건조됨으로써 5wt% 정도의 수분을 함유하는 마른김을 얻을 수 있다.Dry laver can be obtained by the method generally used. That is, the seaweeds are collected, and the seaweeds are crushed and washed to undergo a pretreatment step of cutting to a predetermined size, and then dried laver is made through a ignition step by a blower. In this ignition step, the dried laver containing the moisture of about 5 wt% can be obtained by drying the pretreated laver as described above at about 38 to 50 ° C. for 12 hours.
다음에, 상기 마른김들중 파지김 및/또는 이물질을 제거하는 원료선별단계를거친다. 이 원료선별단계에서는 마른김들을 컨베이어와 같은 이송수단을 통하여 연속적으로 이송시키는 과정에서 수작업에 의하여 파지김 및/또는 이물질을 선별하여 제거하고, 양호한 상태의 마른김들만이 다음 단계로 이송되도록 하는 방법이 채용될 수 있다.Next, a raw material selection step of removing the grit and / or foreign matter of the dried laver is subjected to. In this raw material selection step, during the continuous transfer of dried laver through a conveying means such as a conveyor, the gripping and / or foreign matter is sorted out and removed by hand, and only dry laver in good condition is transferred to the next step. May be employed.
이와 같이 선별된 마른김들은 이송수단을 통하여 연속적으로 이송되면서 1차구이기를 통과하는 과정에서 1차로 구워짐으로써 1차구이김들로 형성된다. 1차구이기는 내부에 히터가 설치된 대략 터널형으로 이루어진 것으로서, 300±10℃의 온도로 유지되고, 이 1차구이기의 내부를 마른김이 대략 12초간 통과하면서 1차로 구워져 1차구이김으로 형성되는 것이다.The dried laver selected as described above is formed as primary roasted laver by being first baked in the process of passing through the primary roaster while being continuously transported through the conveying means. The primary roaster consists of a roughly tunnel type with a heater installed inside, and is maintained at a temperature of 300 ± 10 ° C., and the primary roaster is baked as a primary roaster while the dry steam passes for about 12 seconds. It is formed.
상기한 바와 같이 1차구이단계를 거친 1차구이김은 조미액(20)를 공급하는 상/하부 조미액공급롤러 사이로 이송수단을 통하여 연속적으로 통과함으로써 1차조미단계를 거치게 된다. 상/하부 조미액공급롤러는 이송수단에 의해 이송되는 마른김의 상/하면과 접촉하도록 설치되고, 외주면에는 예컨대 조미액을 도포하기에 용이하도록 스폰지재가 설치되는 것이 바람직하다. 따라서, 이 1차조미단계에서, 회전하는 상/하부 조미액공급롤러로부터 조미액(20)이 배출되어 1차구이김의 상/하면에 도포된다. 이 조미액(20)는 옥배유 및 액상허브향료가 혼합되어 이루어지는데, 마른김에 대하여 2∼10wt%의 옥배유 및 이 옥배유에 대하여 0.01∼10wt%의 액상허브향료가 첨가되도록 마른김에 도포됨으로써 1차조미김을 얻을 수 있다.As described above, the primary roasting process, which has undergone the primary roasting step, passes through the conveying means continuously between the upper and lower seasoning solution supply rollers supplying the seasoning liquid 20 to undergo the first seasoning step. The upper and lower seasoning liquid supply rollers are installed to contact the upper and lower surfaces of the dry laver transported by the conveying means, and the outer peripheral surface is preferably provided with a sponge material so as to easily apply the seasoning liquid. Therefore, in this primary seasoning step, the seasoning liquid 20 is discharged from the rotating upper and lower seasoning liquid supply rollers and applied to the upper and lower surfaces of the primary roasting machine. The seasoning liquid 20 is a mixture of jade pear oil and liquid herb flavoring, which is applied to the dried laver so that 2-10 wt% of jade pear oil is added to the dried laver and 0.01 to 10 wt% of the liquid herb flavoring is added to the dried laver. Can be obtained.
1차조미단계를 거쳐 제조되는 1차조미김은 다시 인삼분말 및 식염이 혼합된 조미인삼분말(30)을 공급하는 조미인삼분말공급롤러 및 지지롤러 사이로 이송수단을 통하여 연속적으로 통과함으로써 2차조미단계를 거치게 된다. 이 2차조미단계에서, 회전하는 조미인삼분말공급롤러로부터 조미인삼분말(30)이 이미 도포된 조미액(20)의 점도에 의해 1차조미김의 상면에 부착됨으로써 2차조미김을 얻을 수 있다. 이 때, 조미인삼분말은 마른김에 대하여 각각 0.01∼20wt%의 인삼분말 및 1∼5wt%의 식염이 첨가되도록 1차조미김의 상면에 도포되는 것이 바람직하다.The primary seasoned seaweed produced through the first seasoning step is again passed through the conveying means between the seasoning ginseng powder supply roller and the supporting roller, which supply the seasoned ginseng powder 30 mixed with ginseng powder and salt, and the second seasoning. It goes through the steps. In this secondary seasoning step, the secondary seasoning can be obtained by attaching the seasoning ginseng powder 30 to the upper surface of the primary seasoning laver from the rotating seasoning ginseng powder supply roller by the viscosity of the seasoning liquid 20 that has already been applied. . At this time, the seasoned ginseng powder is preferably applied to the upper surface of the primary seasoning seaweed so that 0.01 to 20wt% ginseng powder and 1 to 5wt% salt are added to the dried laver.
상기 2차조미김은 이송수단을 통하여 원적외선살균기로 연속적으로 이송됨으로써 살균단계를 거쳐 살균된다.The secondary seasoned seaweed is sterilized through a sterilization step by being continuously transferred to a far infrared sterilizer through a transfer means.
이 살균된 2차조미김은 다시 이송수단에 의하여 1차구이기와 동형의 2차구이기를 거쳐 대략 300±10℃의 온도하에서 12초간 구워지는 2차구이단계를 거침으로써 최종적으로 인삼맛김(10)의 제조가 완성된다.This sterilized secondary seasoning seasoned with ginseng is finally passed through a secondary roasting step, which is baked for 12 seconds at a temperature of approximately 300 ± 10 ° C. through a primary roaster and a homogeneous secondary roaster by a conveying means. The manufacture of is completed.
이와 같이 제조되는 인삼맛김(10)은 계수기에 의한 계수단계 및 포장기에 의한 포장단계를 거쳐 출하될 수 있다. 또한, 계수단계를 거친 인삼맛김(10)을 더 작은 크기(예컨대 4등분)로 절단한 후 포장할 수도 있다. 또한, 포장단계는 소단위로 포장한 후 이 소단위 포장품들을 다시 소정개수만큼 포장하는 방법이 채용될 수 있다.The ginseng flavored laver 10 prepared as described above may be shipped through a counting step by a counter and a packing step by a packing machine. In addition, the ginseng flavor laver 10 after the counting step may be cut into smaller sizes (for example, quartered) and then packaged. In addition, in the packaging step, a method of packaging a small number of the small unit packages after packaging in small units may be employed.
상기한 바와 같이 구성된 본 발명에 따른 인삼맛김 및 그 제조방법에 있어서는, 이송수단에 의하여 의하여 김을 연속적으로 이송하면서 각 단계가 수행되므로 인삼맛김을 손쉽게 제조할 수 있고, 이에 따라 생산성을 향상시킬 수 있다.In the ginseng flavored laver and the manufacturing method according to the present invention configured as described above, the ginseng flavored laver can be easily manufactured because each step is carried out while continuously transporting laver by the conveying means, thereby improving productivity have.
또한, 본 발명의 인삼맛김은 설탕물에 삶아 건조 및 분쇄하여 쓴맛을 없앤인삼분말이 첨가되므로 사포닌 성분에 의한 쓴맛이 나지 않는다. 따라서, 인삼 고유의 특유하고도 인체에 유익한 성분을 그대로 함유하고 있고, 김 고유의 고소한 맛을 유지하고 있기 때문에 소비자들이 맛에 대한 부담없이 인삼맛김을 취식할 수 있고, 더욱이 액상허브향료에 의한 허브향(인삼향)을 느낄 수 있어 식욕도 증진된다.In addition, the ginseng flavored laver of the present invention is added to the ginseng powder which is boiled in sugar water dried and crushed to remove the bitter taste, so that the bitter taste by the saponin component does not occur. Therefore, it contains ginseng's unique and beneficial ingredients as it is, and maintains the unique taste of laver so that consumers can eat ginseng flavored laver without the burden on taste, and more, it is a herb made by liquid herb fragrance. You can feel the fragrance (ginseng fragrance) to improve appetite.
또한, 부담없는 가격으로 인삼맛김을 식사때마다 상시 섭취할 수 있으므로, 인삼맛김에 함유된 인삼의 유익한 성분을 상시 섭취할 수 있음에 따라, 인삼소비의 대중화를 촉진할 수 있을 뿐만 아니라 건강증진에 획기적인 도움을 줄 수 있다.In addition, ginseng flavored laver can be consumed at every meal at a reasonable price, so that the beneficial ingredients of ginseng contained in ginseng laver can be consumed at all times, thereby promoting the popularization of ginseng consumption and promoting health. It can be a breakthrough.
또한, 본 발명에 있어서는, 살균후 2차로 구워 최종적으로 인삼맛김을 제조하도록 이루어져 있으므로, 인삼맛김을 위생적으로 제조할 수 있다.In addition, in the present invention, since it is made to bake secondly after sterilization to finally produce ginseng flavored laver, ginseng flavored laver can be sanitarily manufactured.
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| KR100490226B1 (en) * | 2002-11-20 | 2005-05-17 | 김병곤 | preparation method of lotus root flour make use of lotus root |
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| KR20040038452A (en) * | 2002-11-01 | 2004-05-08 | 유경종 | Laver seasoned with red ginseng extracts and its preparing process |
| KR100810911B1 (en) * | 2006-05-25 | 2008-03-10 | 김경남 | The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method |
| KR100725182B1 (en) * | 2006-06-21 | 2007-06-07 | 오영순 | Laver fortified functionality using natural plant material and a manufacturing method thereof |
| KR101366969B1 (en) * | 2012-08-22 | 2014-02-24 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using black garlic |
| KR101485174B1 (en) * | 2013-11-12 | 2015-01-23 | 슬로푸드영농조합법인 | The method of laver using plum |
| KR101628538B1 (en) * | 2014-11-21 | 2016-06-08 | 황규택 | Method of Manufacturing Functional Laver |
| KR102029008B1 (en) * | 2018-10-12 | 2019-10-11 | 농업회사법인 주식회사 더듦 | Manufacturing method of toasted and seasoned laver with a functional food additives |
| KR102151348B1 (en) * | 2019-04-30 | 2020-09-02 | 주식회사 해맛 | Seasoning Kim and its manufacturing method |
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