KR100475296B1 - Kim International Law - Google Patents
Kim International Law Download PDFInfo
- Publication number
- KR100475296B1 KR100475296B1 KR10-2002-0001325A KR20020001325A KR100475296B1 KR 100475296 B1 KR100475296 B1 KR 100475296B1 KR 20020001325 A KR20020001325 A KR 20020001325A KR 100475296 B1 KR100475296 B1 KR 100475296B1
- Authority
- KR
- South Korea
- Prior art keywords
- dried
- seaweed
- present
- laver
- sea
- Prior art date
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Classifications
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 지금까지는 바다에서 채취한 김을 얇게 건조해서 맞김 이나 김밥용 김으로만 섭취하던 것을 국으로 먹는 특징이 있다. 더욱 상세하게는 바다에서 채취한 생김을 잘게 자르지 않고 15㎝내외의 크기로 자른 후 두께에 관계없이 자연상태나 건조기 등을 이용하여 건조한 후 건조한 새우살, 홍합살, 조갯살 등을 잘게 부순 분말 형태의 해산물 가루와 소금, 조미료, 건파 등을 혼합하여 보관하였다가 먹고 싶을 때 끓는 물에 5분 정도 끓여 먹는 국을 말한다.The present invention is characterized by eating thinly dried seaweed collected from the sea so far as eaten with only seaweed or seaweed laver. More specifically, the seaweeds collected from the sea are not cut into pieces of about 15 cm and dried in a natural state or a dryer, regardless of thickness, and then dried into dried shrimp meat, mussels, clams, etc. Seafood soup, salt, seasonings, dried onions, etc. are mixed and stored when you want to eat boiled in boiling water for 5 minutes.
지금 까지는 겨울철이라는 짧은 기간에 집중적으로 생산되는 김의 특성상 가격 폭, 재고 증가 등을 초래하여 왔으나 본 발명으로 인하여 조금이나마 가격 안정을 가져와 어민의 소득증대는 물론 상품화하여 수출도 가능해져 외화획득도 가능할 것으로 기대된다. 그리고 무엇보다도 편리하게 김을 국으로 언제나 먹을 수 있는 특징이 있다.Until now, due to the characteristics of laver produced intensively in the short period of winter, the price range and stock increase have been caused by the present invention. However, the present invention brings some price stabilization and increases the income of fishermen as well as commercialization and export. It is expected to be. And above all, there is a characteristic that you can always eat seaweed as a convenience.
Description
본 발명은 바다에서 채취한 김을 편리하게 국으로 먹을 수 있도록 하는 김국 제조방법에 관한 것으로서, 특히 기존에는 자연상태의 김을 단순히 얇게 건조해서 김밥용 김이나 맛김으로만 주로 사용했으나 본 발명은 얇게 건조하거나 일정 크기로 자르지 않고 즉 두께나 크기에 관계없이 자연상태나 건조기 등을 이용하여 건조한 김을 습기가 차지 않도록 잘 보관하였다가 건해산물( 건새우, 건조갯살, 건홍합등)과 조미료, 소금 등을 혼합하여 분쇄한 분말가루(라면수프형태)와 건파 등과 함께 끓는 물에 5분정도 끓여먹는 국을 말한다.The present invention relates to a method for producing seaweed soup so that the seaweed collected from the sea can be conveniently eaten as a soup. Particularly, in the past, the seaweed is simply thinly dried in a natural state. Do not dry or cut to a certain size, that is, dry or dried seaweed using natural condition or dryer regardless of thickness or size, and dry dried products (dried shrimp, dried mussels, dried mussels, etc.), seasonings, salt, etc. It is a soup that is boiled in boiling water for 5 minutes with powdered powder (ramen soup form) and dried leek mixed and ground.
본 발명은 건조한 김을 물에 넣고 끓일 때 부피가 증가함으로 물과의 배합 문제가 제일 중요하다. 그리고 해산물( 건조한 조갯살, 홍합살, 새우살등)을 최대한 잘게 분쇄하여 분말화 하는 것이 중요하며 이는 5분 정도의 짧은 시간에 효과적인 국의 맛을 내야하기 때문이다.In the present invention, the problem of blending with water is the most important because the volume increases when boiling dry laver in water. And it is important to grind and powder seafood (dry clam meat, mussel meat, shrimp meat, etc.) as finely as possible, because it should give an effective soup taste in a short time of 5 minutes.
첫째, 우선 생김을 15㎝내외의 크기로 적당히 자른 후 식수로 깨끗이 씻으면서 김 이외의 불순물과 염기를 제거하여 자연상태 또는 건조기 등을 이용하여 완전히 건조시킨다. 이때 김을 모두 건조 할 수 없으면 냉동보관 하였다가 나중에 건조하여도 된다.First, first cut the sprinkling to the size of about 15 ㎝, and then washed with drinking water to remove impurities and bases other than the laver to completely dry using a natural state or a dryer. If you can not dry all the seaweed may be stored frozen and later dried.
둘째, 싱싱한 새우살, 홍합살, 조갯살 등 해산물을 건조하여 분쇄기로 분말상태로 잘게 부순다. 즉 밀가루와 같이 만들며 각각의 혼합 비율은 모두 똑같이 한다.Second, fresh seafood such as shrimp, mussels and clams are dried and crushed into powder with a grinder. It is made like flour, and the mixing ratio of each is the same.
셋째, 맛소금, 조미료, 건파등을 준비한다.본 발명에 따르면 상기 조미료는 일반적인 것으로서 매운맛, 얼큰한맛, 시원한맛 등 소비자의 기호에 따라 다양하게 첨가될 수 있으며, 필요에 따라서는 첨가되지 않을 수 도 있다. 그리고, 그 성분으로는 후춧가루, 화학조미료, 고춧가루, 다시다(상품명), 미원(상품명)등이 사용될 수 있다.Third, flavor salt, seasonings, dried onions, etc. are prepared. According to the present invention, the seasonings may be added in various ways according to the preferences of consumers, such as spicy, spicy, and cool, and may not be added as necessary. have. And, as the component, black pepper powder, chemical seasoning, red pepper powder, Dashi (trade name), Miwon (trade name) and the like can be used.
넷째, 2인분을 기준으로 할 때 100mL 끓는 물에 건조한 김7g, 분말해산물 가루3g, 조미료500㎎, 구운 맛소금3g, 건파2g 등을 넣고 5분정도 끓여서 먹는다.Fourth, based on 2 servings, put dried seaweed 7g, powdered seafood powder 3g, seasoning 500mg, baked salt 3g, dried onion 2g in 100mL boiling water and boil for 5 minutes.
이상에서 상술한 바와 같은 본 발명은 김을 언제 어디서나 편리하게 국으로 먹을 수 있으며, 김의 과잉생산으로 인하여 김 값의 폭락 방지 및 김의 재고 증가를 방지하여 어민의 소득증대는 물론 상품화하여 해외수출도 가능해져 외화획득도 기대된다.As described above, the present invention can conveniently eat laver as a soup anytime, anywhere, and prevents the fall of the laver value and prevents the increase of the laver inventory by overproduction of laver to increase income of fishermen and commercialize it. It is also possible to earn foreign currency.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0001325A KR100475296B1 (en) | 2002-01-09 | 2002-01-09 | Kim International Law |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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KR10-2002-0001325A KR100475296B1 (en) | 2002-01-09 | 2002-01-09 | Kim International Law |
Publications (2)
Publication Number | Publication Date |
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KR20020023278A KR20020023278A (en) | 2002-03-28 |
KR100475296B1 true KR100475296B1 (en) | 2005-03-10 |
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KR10-2002-0001325A KR100475296B1 (en) | 2002-01-09 | 2002-01-09 | Kim International Law |
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Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101966309B1 (en) | 2017-12-15 | 2019-04-08 | 주식회사 제이케이푸드 | Soup comprising laver and seafood |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100849059B1 (en) * | 2005-12-16 | 2008-07-30 | 안동식 | Preparation method of first laver for laver soup |
KR101303684B1 (en) * | 2011-06-30 | 2013-09-04 | 에덴영농주식회사 | A method of natural drying raw laver and a preparation method of soup using it |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR920005915A (en) * | 1990-09-01 | 1992-04-27 | 김정순 | Instant Seaweed Soup Composition |
KR960020796A (en) * | 1994-12-20 | 1996-07-18 | 이막동 | Manufacturing Method of Korean Laver |
-
2002
- 2002-01-09 KR KR10-2002-0001325A patent/KR100475296B1/en not_active IP Right Cessation
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR920005915A (en) * | 1990-09-01 | 1992-04-27 | 김정순 | Instant Seaweed Soup Composition |
KR960020796A (en) * | 1994-12-20 | 1996-07-18 | 이막동 | Manufacturing Method of Korean Laver |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101966309B1 (en) | 2017-12-15 | 2019-04-08 | 주식회사 제이케이푸드 | Soup comprising laver and seafood |
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KR20020023278A (en) | 2002-03-28 |
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