KR100471654B1 - Toast Laver manufacture method that the Chitosan is contained - Google Patents
Toast Laver manufacture method that the Chitosan is contained Download PDFInfo
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- KR100471654B1 KR100471654B1 KR10-2002-0078050A KR20020078050A KR100471654B1 KR 100471654 B1 KR100471654 B1 KR 100471654B1 KR 20020078050 A KR20020078050 A KR 20020078050A KR 100471654 B1 KR100471654 B1 KR 100471654B1
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- chitosan
- oil
- laver
- seaweed
- shell powder
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- 229920001661 Chitosan Polymers 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 67
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 63
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- 235000019640 taste Nutrition 0.000 claims abstract description 26
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- 238000002156 mixing Methods 0.000 claims abstract description 14
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- 229910001385 heavy metal Inorganic materials 0.000 description 3
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- 206010027476 Metastases Diseases 0.000 description 2
- 239000004909 Moisturizer Substances 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
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- 239000000835 fiber Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
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- 239000011707 mineral Substances 0.000 description 2
- 230000001333 moisturizer Effects 0.000 description 2
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- 229920001542 oligosaccharide Polymers 0.000 description 2
- 150000002482 oligosaccharides Chemical class 0.000 description 2
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
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- 235000019568 aromas Nutrition 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
본 발명은 키토산이 함유된 맛김제조방법에 관한 것으로,The present invention relates to a manufacturing method of flavor laver containing chitosan,
건조된 김을 구어서 포장하는 구이김 즉 맛김의 제조시 김에 부족한 영양소를 보충하여주기 위해서 특수한 방법으로 키토산을 첨가한 보다 양질의 맛김을 제조하고 이를 소비자에게 제공함으로써, 소비자가 선호할 수 있는 탁월한 맛과 향을 내도록 함은 물론 이를 섭취할시 키토산이 가지고 있는 여러가지 유용한 생리활성 작용에 의해 건강을 더욱 증진토록 함에 그 목적을 둔 것이다.In order to supplement the nutrients that are lacking in the production of roasted seaweed, which is dried seaweed, the seaweed laver is produced in a special way by adding more chitosan and providing it to consumers. Its purpose is to enhance taste and aroma, as well as to improve health by taking advantage of various useful physiological activities of chitosan.
상기와 같은 목적을 달성하기 위한 본 발명의 일 공정별 구성예를 살펴보면Looking at the configuration example of one process of the present invention for achieving the above object
생김을 수분함량이 15%~18%의 상태로 건조한 건조김 중 검고 윤기가 나는 양호한 것을 선별하는 맛김재료 선별공정과,The seasoning material selection process for sorting the goodness of black and shiny among dry dried laver with the moisture content of 15% ~ 18%,
상기 맛김재료 선별공정에서 선별된 맛김재료(건조김)를 재료 공급기에 투입하고 공급기의 콘베이어를 이용하여 하나씩 차례로 배합유 도포기로 공급하는 맛김재료 공급공정과,A flavoring material supplying step of feeding the flavoring material (drying laver) selected in the flavoring material sorting step into a material feeder and feeding the blending oil applicator one by one using a conveyor of the feeder;
상기 맛김재료 공급공정에 의해 배합유 도포기로 공급된 맛김재료(건조김)의 표면에 식용유80~90%(김1매당 1㎖~1.05㎖)와 참기름10~20%(김1매당 0.1㎖~0.15㎖)의 비율로 배합하여서된 1차 배합유를 골고루 도포하는 1차 배합유 도포공정과,Edible oil 80 ~ 90% (1ml ~ 1.05ml per seaweed) and sesame oil 10 ~ 20% (0.1ml ~ per seaweed) on the surface of the seasoning material (dry seaweed) supplied to the blending oil applicator by the above process 0.15 ml) of the primary compounded oil application step of uniformly applying the primary compounded oil blended in a ratio of,
상기 1차 배합유 도포공정에 의해 표면에 1차 배합유가 도포된 맛김재료(건조김)를 180℃~220℃에서 3~7초간 구워내는 1차 배소공정과,A primary roasting step of baking the flavoring material (drying laver) coated with the primary blending oil on the surface by the primary blending oil applying process for 3 to 7 seconds at 180 ° C to 220 ° C,
상기 1차 배소공정에 의해 구워진 맛김재료(건조김) 표면에 식용유80~90%(김1매당 1.2㎖~1.3㎖)와 참기름10~20%(김1매당 0.25㎖~0.28㎖)의 비율로 배합하여서된 2차 배합유를 골고루 도포하는 2차 배합유 도포공정과,On the surface of the flavoring material (dried laver) baked by the first roasting process, cooking oil at a ratio of 80 to 90% (1.2 ml to 1.3 ml per laver) and sesame oil 10 to 20% (0.25 ml to 0.28 ml per laver) A secondary compounding oil application step of uniformly applying the secondary compounding oil blended,
새우나 게 등 갑각류의 육질을 분리하고 이물질을 선별하여 외피와 다리부분으로 이루어지는 껍질을 채취한다음 이를 수분함량이 5%이내가 되도록 40℃~60℃에서 4~5시간 동안 저온 열풍건조한 후 100~160매쉬(mesh)로 분쇄하여 키토산성분이 함유된 새우나 게 등 갑각류의 껍질분말을 만드는 키토산성분함유 갑각류 껍질분말 제조공정과,Separating the meat of shellfish such as shrimp and crab, and picking out the foreign substance and collecting the shell made of the outer shell and leg, then drying it at low temperature and hot air for 4-5 hours at 40 ℃ ~ 60 ℃ so that the moisture content is within 5%. A process for producing chitosan-containing crustacean shell powder, which is ground to ~ 160 mesh to make shell powder of crustaceans such as shrimp or crab containing chitosan-containing component,
상기 2차 배합유 도포공정에 의해 표면에 2차 배합유가 도포된 맛김재료(건조김)의 표면에 상기 키토산성분함유 갑각류 껍질분말 제조공정에서 제조된 키토산성분함유 갑각류 껍질분말(김1매당 7.5㎎~10.05㎎)과 맛소금(김1매당 0.5g~0.7g)을 골고루 살포하는 키토산성분함유 갑각류 껍질분말 및 맛소금 살포공정과,Chitosan-containing crustacean shell powder prepared in the chitosan-containing crustacean shell powder manufacturing process on the surface of the flavoring material (dried laver) on which the second blended oil is coated on the surface by the secondary compounding oil coating process (7.5 mg per laver) Chitosan-containing crustacean shell powder and flavor salt spraying process to evenly distribute ~ 10.05㎎) and taste salt (0.5g ~ 0.7g per laver),
상기 키토산성분함유 갑각류 껍질분말 및 맛소금 살포공정에 의해 표면에 키토산성분함유 갑각류 껍질분말 및 맛소금이 살포된 맛김재료(건조김)를 280℃~320℃에서 3~7초간 구워내어 표면에 맛소금과 키토산이 함유된 맛김을 제조하는 2차 배소공정과,The chitosan ingredient-containing crustacean shell powder and the taste salt sprayed chitosan ingredient-containing crustacean shell powder and flavor salt on the surface is baked for 3 to 7 seconds at 280 ℃ ~ 320 ℃ baked salt and chitosan on the surface A secondary roasting process for producing the flavored laver,
상기 2차 배소공정에 의해 표면에 맛소금과 키토산이 함유되도록 제조된 맛김의 숫자를 계량하는 계수공정과, 이들을 소정의 크기로 절단하는 절단공정 및, 절단된 맛김을 포장하는 포장공정을 포함하여 이루어짐을 그 특징으로 한다.It comprises a counting step of measuring the number of flavorings prepared to contain the taste salt and chitosan on the surface by the secondary roasting process, a cutting step of cutting them to a predetermined size, and a packaging process for packaging the cut flavoring It is characterized by.
Description
본 발명은 키토산이 함유된 맛김제조방법에 관한 것으로, 더욱 상세하게는 마른상태의 새우나 게의 육질을 분리한다음 키토산을 많이 함유하고 있는 껍질을 분쇄하여 분말상태로 만들고 이를 맛김의 제조시 첨가하고 특수한 가공방법을 거쳐서 구이김에 인체에 유익한 작용을 하는 키토산이 함유되도록 함으로써 김이 가지고 있는 고유한 성분에 키토산이 가지는 여러가지 성분을 추가시켜서 건강을 보다 증진시키도록 한 고품질 고품격의 맛김을 제조하기 위한 키토산이 함유된 맛김 제조방법에 관한 것이다.The present invention relates to a manufacturing method of flavor laver containing chitosan, and more particularly, to separate the flesh of dried shrimp or crab, and then to crush the shell containing a lot of chitosan to make powder and add it to the manufacturing of the laver. By using special processing method, the roasting seaweed contains chitosan, which has beneficial effects on the human body, so that various ingredients of chitosan are added to the unique ingredient of seaweed to produce high quality high quality seaweed. The present invention relates to a chitosan-containing flavor laver.
김은 많은 해조류중에서 단백질의 함유량이 가장 많고, 섬유소나 비타민A로 변환되는 베타 카로틴(β-carotene)이 다량으로 포함되어 있으며 미네랄이 풍부한 건강식품으로서, 소화력을 높혀줄 뿐만 아니라 김에 함유된 올리고당은 항암효과가 있는 것으로 알려진 건강식품중의 하나이다.Seaweed has the highest protein content among many seaweeds, and contains a lot of beta-carotene (beta-carotene), which is converted to fiber or vitamin A. It is a mineral-rich health food that not only improves digestion but also contains oligosaccharides in seaweed. One of the health foods known to have anticancer effects.
그러나, 이러한 김은 환경오염이나 대량생산을 위한 밀식시설 및 양식에 의한 과잉생산으로 말미암아 여러가지 질병이 발생하게 되었다.However, such laver has caused various diseases due to environmental pollution or overproduction by close facilities and aquaculture for mass production.
이에 이러한 질병의 발생을 예방하고 양질의 김을 생산하기 위해 대부분의 양식업자들은 구연산이나 사과산 같은 유기산을 양식장에 살포하기도 하고 질소와 인산을 주제로 한 비료성분을 시비하기도 한다.Therefore, in order to prevent the occurrence of this disease and to produce high-quality seaweed, most farmers spray organic acids, such as citric acid and malic acid, on farms, or fertilize ingredients based on nitrogen and phosphoric acid.
그런데 일부 극소수 양식업자들은 김의 해적생물을 없애기 위해 염산과 같은 무기산을 양식장에 살포하기도 하여 김에 공생하고 있는 유익한 생물을 죽게하고 김의 생육에 필요한 바닷속의 영양염류를 파괴함으로써 어장의 노후화를 촉진시키고 노후화되고 밀식된 어장에서 저급품의 김이 생산되게 하고 있는 실정이다.However, very few aquaculture farmers also spray inorganic acids such as hydrochloric acid on their farms in order to destroy the seaweed's pirates, killing the beneficial organisms that live in the seaweed and destroying the nutrients in the sea that are necessary for the growth of seaweed. It is a situation where low quality laver is produced in aging and dense fishing grounds.
이로인해 김의 소비가 매년 줄어들고 있으며, 김의 가격 또한 수십년간 동결된 상태를 유지함으로써 김을 재배하거나 생산하는 어가의 수입 또한 급격히 감소되고 있는 실정이다,As a result, the consumption of seaweed is decreasing every year, and the price of seaweed is also frozen for decades, so the income of fish farmers who grow or produce seaweed is also rapidly decreasing.
따라서, 현재에는 상기한 문제점을 해결하기 위해서 자연상태의 김맛과 향이 날수 있도록 김의 양식조건 향상에 대한 연구와 실험에 온 힘을 기울이고 있다.Therefore, in order to solve the above problems, the present study is focused on the research and experiment on improving the aquaculture condition of seaweed so that the seaweed taste and aroma of natural state can fly.
그러나, 이와같은 연구는 김의 양식과정과 양식된 김을 건조하여 제조하는 과정에 관해서 집중적으로 이루어지는 것일뿐 건조된 김을 구어서 포장하는 구이김 즉 맛김을 제조하는 과정에서 영양소를 풍부하게 하는 제조방법에 관해서는 본격적으로 이루어진 것이 거의 없었다.However, such research is focused only on the process of drying seaweed and the manufacturing of dried seaweed, making it rich in nutrients in the process of making roasted seaweed and roasting seaweed. Little has been done about the method in earnest.
본 발명은 상기와 같은 종래의 제반 문제점을 감안하여 안출한 것으로, 건조된 김을 구어서 포장하는 구이김 즉 맛김의 제조시 김에 부족한 영양소를 보충하여주기 위해서 특수한 방법으로 키토산을 첨가한 보다 양질의 맛김을 제조하고 이를 소비자에게 제공함으로써, 소비자가 선호할 수 있는 탁월한 맛과 향을 내도록 함은 물론 이를 섭취할시 키토산이 가지고 있는 여러가지 유용한 생리활성 작용에 의해 건강을 더욱 증진토록 함에 그 목적을 둔 것이다.The present invention has been made in view of the above-mentioned problems in the prior art, and the more high-quality chitosan was added in a special way to supplement the nutrients lacking in the production of roasted seaweed, that is, dried seaweed and baked seaweed. The aim is to make flavored laver and provide it to consumers, to produce excellent tastes and aromas that consumers may prefer, as well as to enhance their health by taking advantage of the various useful physiological activities of chitosan. will be.
상기와 같은 목적을 달성하기 위한 본 발명은 맛김의 제조시 키토산이 첨가되는바, 먼저 이와같이 첨가되는 키토산에 대해 대략적으로 설명하고자 한다.The present invention for achieving the above object is added to the chitosan during the manufacture of the taste of the bar, it will first be described in general for the chitosan added in this way.
키토산은 바닷게나 새우등의 갑각류의 껍질이나 표고버섯, 팽이나무 버섯, 그리고 세균류의 세포막에 함유되어 있는 성분인데 그 중에서 홍게껍질에 포함되어 있는 키토산을 단연 으뜸으로 친다.Chitosan is contained in shells of crustaceans such as sea crabs and shrimps, shiitake mushrooms, enoki mushrooms, and bacterial cell membranes. Among them, chitosan is the chief ingredient of red crab shells.
이러한 키토산이 이처럼 최근들어 각광을 받고 있는 이유는 뛰어난 암 전이 억제작용, 콜레스테롤 조절기능, 미생물 증식 억제 항균작용, 장내의 유용세균 증강작용, 중금속 및 방사성물질의 흡착 및 배설작용, 혈압강하 및 혈당강하 작용, 구취제거작용 등이 있을 뿐만 아니라 성인병의 예방과 치료에도 탁월한 역활을 하기 때문이다.The reason why such chitosan has been in the spotlight in recent years is that it has excellent cancer metastasis suppression effect, cholesterol control function, microbial growth suppression antibacterial effect, intestinal useful bacteria enhancement effect, adsorption and excretion of heavy metals and radioactive substances, lowering blood pressure and lowering blood sugar It is not only because it has the effect of removing bad breath, but also plays an important role in the prevention and treatment of adult diseases.
그외에도 키토산은 피부노화를 방지하고 각질을 제거하는 피부 미용효과가 높아 화장품의 보습제, 유화제로 널리 사용되고 있으며, 체내효소에 의하여 분해되는 수술용봉합사, 화상 치료용 부직포, 콘택트렌즈, 인공피부, 인공장기, 폐기물 속의 중금속 제거 등 그 활용분야가 매우 광범위한 상태여서 21C에 가장 유효하게 쓰일 최고의 자연건강식품이라고 할 수 있다.In addition, chitosan is widely used as a moisturizer and emulsifier for cosmetics because it prevents skin aging and removes dead skin cells, and it is widely used as a moisturizer and emulsifier in cosmetics, non-woven fabrics for surgery, non-woven fabrics, contact lenses, artificial skin, artificial It is the best natural health food to be used most effectively in 21C because its application field is very wide such as long-term and heavy metal removal from waste.
이하, 본 발명을 실현하기 위한 키토산 성분이 함유된 맛김 제조방법을 각 공정별로 상세히 설명하면 다음과 같다.Hereinafter, a method of manufacturing a flavored laver containing chitosan component for realizing the present invention will be described in detail for each step.
(본 발명의 키토산 성분이 함유된 맛김을 제조하기 위한 일 공정별 구성예)(Configuration Example of One Process for Producing Flavor Containing Chitosan Component of the Present Invention)
제1공정: 맛김재료 선별공정Step 1: Selection of Flavored Ingredients
생김을 수분함량이 15%~18%의 상태로 건조한 건조김 중 검고 윤기가 나는 양호한 것을 선별한다.The raw seaweeds are selected from the dry dried seaweeds with good moisture content of 15% -18%.
제2공정: 맛김재료 공급공정Second Process: Supplying Flavored Material
상기 맛김재료 선별공정에서 선별된 맛김재료(건조김)를 재료 공급기에 투입하고 공급기의 콘베이어를 이용하여 하나씩 차례로 배합유 도포기로 공급한다.The seasoning material (drying seaweed) selected in the process for sorting the flavoring material is introduced into the material feeder, and fed to the blending oil applicator one by one using a conveyor of the feeder.
제3공정: 1차 배합유 도포공정3rd process: 1st compounding oil application process
상기 맛김재료 공급공정에 의해 배합유 도포기로 공급된 맛김재료(건조김)의 표면에 식용유80~90%(김1매당 1㎖~1.05㎖)와 참기름10~20%(김1매당 0.1㎖~0.15㎖)의 비율로 배합하여서된 1차 배합유를 골고루 도포한다.Edible oil 80 ~ 90% (1ml ~ 1.05ml per seaweed) and sesame oil 10 ~ 20% (0.1ml ~ per seaweed) on the surface of the seasoning material (dry seaweed) supplied to the blending oil applicator by the above process 0.15 ml) of the primary blended oil is evenly applied.
제4공정: 1차 배소공정4th process: 1st roasting process
상기 1차 배합유 도포공정에 의해 표면에 배합유가 도포된 맛김재료(건조김)를 180℃~220℃에서 3~7초간 구워낸다.The flavoring material (drying paste) to which the compounding oil was applied to the surface by the primary compounding oil applying step is baked at 180 ° C to 220 ° C for 3 to 7 seconds.
제5공정: 2차 배합유 도포공정5th process: 2nd compounding oil application process
상기 1차 배소공정에 의해 구워진 맛김재료(건조김) 표면에 식용유80~90%(김1매당 1.2㎖~1.3㎖)와 참기름10~20%(김1매당 0.25㎖~0.28㎖)의 비율로 배합하여서된 2차 배합유를 골고루 도포한다.On the surface of the flavoring material (dried laver) baked by the first roasting process, cooking oil at a ratio of 80 to 90% (1.2 ml to 1.3 ml per laver) and sesame oil 10 to 20% (0.25 ml to 0.28 ml per laver) Apply the second blended oil evenly.
제6공정: 키토산성분함유 갑각류 껍질분말 제조공정Step 6: manufacturing process of crustacean shell powder containing chitosan
새우나 게 등 갑각류의 육질을 분리하고 이물질을 선별하여 외피와 다리부분으로 이루어지는 껍질을 채취한다음 이를 수분함량이 5%이내가 되도록 40℃~60℃에서 4~5시간 동안 저온 열풍건조한 후 100~160매쉬(mesh)로 분쇄하여 키토산성분이 함유된 새우나 게 등 갑각류의 껍질분말을 만든다.Separating the meat of shellfish such as shrimp and crab, and picking out the foreign substance and collecting the shell made of the outer shell and leg, then drying it at low temperature and hot air for 4-5 hours at 40 ℃ ~ 60 ℃ so that the moisture content is within 5%. Grind to ~ 160 mesh to make shell powder of crustaceans such as shrimp or crab that contain chitosan.
제7공정: 키토산성분함유 갑각류 껍질분말 및 맛소금 살포공정7th step: chitosan-containing crustacean shell powder and flavor salt spraying process
상기 2차 배합유 도포공정에 의해 표면에 2차 배합유가 도포된 맛김재료(건조김)의 표면에 상기 키토산성분함유 갑각류 껍질분말 제조공정에서 제조된 키토산성분함유 갑각류 껍질분말(김1매당 7.5㎎~10.05㎎)과 맛소금(김1매당 0.5g~0.7g)을 골고루 살포한다.Chitosan-containing crustacean shell powder prepared in the chitosan-containing crustacean shell powder manufacturing process on the surface of the flavoring material (dried laver) on which the second blended oil is coated on the surface by the secondary compounding oil coating process (7.5 mg per laver) ~ 10.05㎎) and taste salt (0.5g ~ 0.7g per piece of laver) evenly spray.
제8공정: 2차 배소공정8th process: 2nd roasting process
상기 키토산성분함유 갑각류 껍질분말 및 맛소금 살포공정에 의해 표면에 키토산성분함유 껍질분말 및 맛소금이 살포된 맛김재료(건조김)를 280℃~320℃에서 3~7초간 구워내어 표면에 맛소금과 키토산이 함유된 맛김을 제조한다.The chitosan ingredient-containing crustacean shell powder and flavor salt sprayed with chitosan ingredient-containing shell powder and flavor salt on the surface are baked for 3 to 7 seconds at 280 ℃ ~ 320 ℃ for 3-7 seconds to taste salt and chitosan on the surface. Prepare the flavored laver.
제9공정: 계수, 절단 및 포장공정Process 9: counting, cutting and packaging
상기 2차 배소공정에 의해 표면에 맛소금과 키토산이 함유되도록 제조된 맛김의 숫자를 계량하고 이들을 소정의 크기로 절단하는 절단한다음 절단된 맛김을 포장한다.The number of flavors prepared to contain the taste salt and chitosan on the surface is measured by the secondary roasting process, and the cut flavors are cut to cut them to a predetermined size and then the cut flavors are packed.
(본 발명의 키토산 성분이 함유된 맛김을 제조하기 위한 다른 공정별 구성예)(Other Process Specific Configuration Example for Producing Flavor Containing Chitosan Component of the Present Invention)
제1공정: 맛김재료 선별공정Step 1: Selection of Flavored Ingredients
생김을 수분함량이 15%~18%의 상태로 건조한 건조김 중 검고 윤기가 나는 양호한 것을 선별한다.The raw seaweeds are selected from the dry dried seaweeds with good moisture content of 15% -18%.
제2공정: 맛김재료 공급공정Second Process: Supplying Flavored Material
상기 맛김재료 선별공정에서 선별된 맛김재료(건조김)를 재료 공급기에 투입하고 공급기의 콘베이어를 이용하여 하나씩 차례로 배합유 도포기로 공급한다.The seasoning material (drying seaweed) selected in the process for sorting the flavoring material is introduced into the material feeder, and fed to the blending oil applicator one by one using a conveyor of the feeder.
제3공정: 1차 배합유 도포공정3rd process: 1st compounding oil application process
상기 맛김재료공급공정에 의해 배합유 도포기로 공급된 맛김재료(건조김)의 표면에 식용유80~90%(김1매당 1㎖~1.05㎖)와 참기름10~20%(김1매당 0.1㎖~0.15㎖)를 배합하여서된 1차 배합유를 골고루 도포한다.Cooking oil 80 ~ 90% (1 ml ~ 1.05 ml per seaweed) and sesame oil 10 ~ 20% (0.1 ml ~ per seaweed) on the surface of the seasoning material (dry seaweed) supplied to the blending oil applicator by the above-mentioned seasoning material supply process 0.15 ml) of the primary blended oil is evenly applied.
제4공정: 키토산성분함유 갑각류 껍질분말 제조공정4th step: manufacturing process of shellfish shell powder containing chitosan
새우나 게 등 갑각류의 육질을 분리하고 이물질을 선별하여 외피와 다리부분으로 이루어지는 갑각류 껍질을 채취한다음 이를 수분함량이 5%이내가 되도록 40℃~60℃에서 4~5시간 동안 저온 열풍건조한 후 100~160매쉬(mesh)로 분쇄하여 키토산성분이 함유된 새우나 게 등 갑각류의 껍질분말을 만든다.Separate the meat of shellfish such as shrimp and crab, and pick up foreign substances to collect crustacean shell consisting of the shell and leg, and then dry it at low temperature and hot air for 4 ~ 5 hours at 40 ℃ ~ 60 ℃ to make water content within 5%. Crushed into 100 ~ 160 mesh to make shell powder of shellfish such as shrimp or crab containing chitosan ingredient.
제5공정: 키토산성분함유 갑각류 껍질분말 살포공정5th step: spraying of crustacean shell powder containing chitosan
상기 1차 배합유 도포공정에 의해 표면에 1차 배합유가 도포된 맛김재료(건조김)의 표면에 상기 키토산성분함유 갑각류 껍질분말 제조공정에서 제조된 키토산성분함유 갑각류 껍질분말을 살포한다.The chitosan-containing crustacean shell powder prepared in the chitosan-containing crustacean shell powder manufacturing process is sprayed on the surface of the flavoring material (drying laver) coated with the primary blended oil on the surface by the primary compounding oil coating process.
제6공정: 1차 배소공정6th process: 1st roasting process
상기 키토산성분함유 갑각류 껍질분말 살포공정에 의해 표면에 키토산성분함유 갑각류 껍질분말이 살포된 맛김재료(건조김)를 180℃~220℃에서 3~7초간 구워낸다.The chitosan-containing crustacean shell powder is sprayed on the surface by the chitosan-containing crustacean shell powder and dried for 3 to 7 seconds at 180 ° C to 220 ° C.
제7공정: 2차 배합유 도포공정7th process: 2nd compounding oil application process
상기 1차 배소공정에 의해 구워진 맛김재료(건조김) 표면에 식용유80~90%(김1매당 1.2㎖~1.3㎖)와 참기름10~20%(김1매당 0.25㎖~0.28㎖)를 배합하여서된 2차 배합유를 골고루 도포한다.Edible oil 80 to 90% (1.2 ml to 1.3 ml per seaweed) and sesame oil 10 to 20% (0.25 ml to 0.28 ml per seaweed) are blended on the surface of the flavoring material (dried seaweed) baked by the first roasting process. Apply the second blended oil evenly.
제8공정: 맛소금 살포공정8th Step: Flavoring Salt Spraying Process
상기 2차 배합유 도포공정에 의해 표면에 2차 배합유가 도포된 맛김재료(건조김)의 표면에 맛소금(김1매당 0.5g~0.7g)을 골고루 살포한다.Flavor salt (0.5g to 0.7g per piece of laver) is evenly sprayed on the surface of the flavoring material (drying laver) to which the secondary compounding oil is applied to the surface by the secondary compounding oil applying step.
제9공정: 2차 배소공정9th process: 2nd roasting process
상기 맛소금 살포공정에 의해 표면에 맛소금이 살포된 맛김재료(건조김)를 280℃~320℃에서 3~7초간 구워내어 표면에 맛소금과 키토산이 함유된 맛김을 제조한다.The flavoring material (dried laver) sprayed with the salt on the surface by the salt-salt spreading process is baked at 280 ° C to 320 ° C for 3 to 7 seconds to prepare a flavored salt containing chitosan and salt on the surface.
제10공정: 계수, 절단 및 포장공정Process 10: counting, cutting and packaging
상기 2차 배소공정에 의해 표면에 맛소금과 키토산이 함유되도록 제조된 맛김의 숫자를 계량하고 이들을 소정의 크기로 절단한다음 절단된 맛김을 포장한다.The number of flavors prepared to contain the taste salt and chitosan on the surface is measured by the secondary roasting process, cut them to a predetermined size, and the cut flavors are packed.
본 발명은 상기한 공정별 구성예들에 의해 결코 한정되는 것이 아닌 것으로, 본 발명의 단순한 변형 또는 치환된 것이라면 모두 본 발명의 기술범주내에 속한다 할 것이다.The present invention is by no means limited by the process-specific configuration described above, any simple modification or substitution of the present invention will fall within the technical scope of the present invention.
상기와 같은 방법으로 생산된 본 발명의 키토산이 함유된 맛김은 한국식품연구소에 시험의뢰를 한 결과 본 발명에 의해 제조된 구이김 즉, 맛김은 전체대비 키토산이 0.12%정도 함유된 것으로 시험결과가 나왔다.Taste laver containing chitosan of the present invention produced by the method as described above was commissioned by the Korea Food Research Institute as a result of the roasting laver produced by the present invention, the taste laver contains about 0.12% of chitosan compared to the test result Came out.
따라서, 본 발명에 의해 제조된 맛김은 종래의 통상적인 구이김에서는 볼수 없는 키토산이 함유되어 있으므로 키토산 성분에 의하여 다양한 효과가 기대된다.Therefore, since the taste produced by the present invention contains chitosan, which is not found in conventional roasting laver, various effects are expected by the chitosan component.
상기와 같은 본 발명의 맛김은 단백질의 함유량이 가장 많고 섬유소나 비타민A로 변환되는 베타 카로틴(β-carotene)이 다량으로 포함되어 있으며 미네랄이 풍부하여, 소화력을 높혀줄 뿐만 아니라 이에 함유된 올리고당은 항암효과가 있는 것으로 알려진 건강식품중의 하나인 김에,The taste of the present invention as described above has the highest protein content and contains a large amount of beta carotene (β-carotene) is converted to fiber or vitamin A and rich in minerals, as well as to enhance digestion, oligosaccharides contained therein As one of the health foods known to have anti-cancer effects,
마른새우나 마른게의 육질을 분리하고 이물질을 선별하여 외피와 다리부분으로 이루어지는 껍질을 채취한다음 이를 수분함량이 5%이내가 되도록 40℃~60℃에서 4~5시간 동안 저온 열풍건조한 후 100~160매쉬(mesh)로 분쇄하여서된 마른새우나 게의 갑각류 껍질분말로된 키토산함유 갑각류 껍질분말을 특수한 방법으로 첨가 함으로써,Separate the flesh of dried shrimp or crab, select the foreign substance and collect the shell made of the shell and leg. Then, dry it at low temperature and hot air at 40 ℃ ~ 60 ℃ for 4 ~ 5 hours so that the moisture content is within 5%. By adding a chitosan-containing crustacean shell powder made of dried shrimp or crab crustacean shell powder pulverized to ~ 160 mesh by a special method,
본 발명의 맛김을 섭취시 키토산이 가지고 있는 뛰어난 암 전이 억제작용, 콜레스테롤 조절기능, 미생물 증식 억제 항균작용, 장내의 유용세균 증강작용, 중금속 및 방사성물질의 흡착 및 배설작용, 혈압강하 및 혈당강하 작용, 구취제거작용 등의 효과와 성인병의 예방과 치료등의 효과가 발휘되도록 한 것으로서,Ingestion of the present invention chitosan has excellent cancer metastasis inhibitory effect, cholesterol control function, microbial growth inhibitory antimicrobial effect, intestinal useful bacteria enhancement, adsorption and excretion of heavy metals and radioactive substances, lowering blood pressure and lowering blood sugar As the effect of removing bad breath, and preventing and treating adult diseases,
결국, 본 발명의 키토산이 함유된 맛김 제조방법은 종래의 맛김(구이김) 제조방법에 의해 제조된 맛김보다 맛과 향이 좋으면서도 더불어 영양가 풍부하여 보다 큰 건강증진효과를 나타낼 수 있는 매우 획기적인 발명이다.After all, the chitosan-containing flavored laver manufacturing method of the present invention is a very innovative invention that can taste and aroma better than the flavored laver produced by the conventional laver (grilled laver) manufacturing process, while also being rich in nutrition and showing a greater health promotion effect. .
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| KR20150124039A (en) * | 2014-04-25 | 2015-11-05 | (유)오션식품 | Manufacturing method for cooked laver containing pine pollen and cooked laver manufactured thereby |
| KR101986226B1 (en) * | 2018-11-01 | 2019-06-05 | 정완시 | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100725182B1 (en) * | 2006-06-21 | 2007-06-07 | 오영순 | Laver fortified functionality using natural plant material and a manufacturing method thereof |
| KR102018334B1 (en) * | 2017-11-24 | 2019-09-05 | 농업회사법인 주식회사 제일리코펜 | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same |
| KR102235060B1 (en) * | 2018-01-10 | 2021-04-01 | 이형욱 | Snow crab laver and manufacturing method thereof |
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| KR20010110977A (en) * | 2001-01-19 | 2001-12-15 | 주식회사 소윤식품 | Method for manufacturing of functional seasoned laver |
| KR20020027444A (en) * | 2002-03-12 | 2002-04-13 | 김광학 | The process of Vegetable worms season laver |
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| KR19990048212A (en) * | 1997-12-09 | 1999-07-05 | 허경만 | Manufacturing method of laver containing chitosan |
| KR20010110977A (en) * | 2001-01-19 | 2001-12-15 | 주식회사 소윤식품 | Method for manufacturing of functional seasoned laver |
| KR20010044365A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with curry flavor |
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| KR20040036475A (en) * | 2002-10-26 | 2004-04-30 | 김성득 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
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| KR101596213B1 (en) * | 2014-04-25 | 2016-02-23 | (유)오션식품 | Manufacturing method for cooked laver containing pine pollen and cooked laver manufactured thereby |
| KR101986226B1 (en) * | 2018-11-01 | 2019-06-05 | 정완시 | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same |
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