KR100878283B1 - Method for preparing seasoned seaweed seasoned with garlic salt and seasoned seaweed prepared from - Google Patents

Abstract

The present invention relates to a method of preparing seasoned seaweed seasoned with garlic salt and seasoned seaweed prepared therefrom.

The method for preparing seasoned laver of the present invention is to firstly roast at 250 to 280 ° C by lubricating the raw laver surface; 100 parts by weight of the first roasted salt, garlic powder prepared by mixing 30 to 200 parts by weight of salt, sprinkled with garlic salt; By inhibiting the formation of peroxidized lipids of seasoned seaweed by the antioxidant activity between the ingredients of garlic and fatty acids of raw seaweed, the shelf life after processing is prolonged and oxidation is suppressed, which gives garlic-containing functionality and maintains crispy texture. Can be. Thus, the method of manufacturing seasoned seaweed seasoned with garlic salt of the present invention can implement high value-added products that can improve quality during processing and storage, and enhance health functionality.

Description

MANUFACTURING METHOD OF ROASTED-SEASONED LAVER USING GARLIC SALTS AND ITS PRODUCT PRODUCED THEREBY}

The present invention relates to a method of preparing seasoned seaweed seasoned with garlic salt and seasoned seaweed prepared therefrom, and more specifically, by preparing seasoning with garlic salt in the seasoning step of seasoning seaweed, The antioxidative action of seasoning laver prevents the formation of lipid peroxide, and after processing, shelf life is prolonged and oxidation is inhibited, and garlic-containing function is given, and the crispy texture is preserved and seasoned with garlic salt prepared therefrom. It is about seasoned seaweed.

Seaweed is one of the representative seaweed products with high nutritional value and unique flavor. As it is developed as a convenience-oriented small package, convenience, instant food, and health-oriented functional food in accordance with the improvement of national income and diet, recent seasoning The production and consumption of seaweed is increasing day by day.

The market of seasoned seaweed is expanding from the form of simply roasted roasted seaweed to the seasoned seaweed making step by adding functional material, and from the functional material to seasoned seaweed.

However, seasoned laver is subjected to a high temperature heat treatment, so oxidation of fat, destruction of pigments, odor, odor, etc. occur during storage and circulation, and the quality is drastically deteriorated. The problem of stability to heat during processing and stabilization during storage is caused by internal factors due to the difference in composition of raw seaweed and processing characteristics of dried seaweed and external factors which are oxidized during storage and distribution.

As an internal factor of lipid oxidation, raw seaweed contains 50% or more of polyunsaturated fatty acid such as EPA and 400-700mg of chlorophyll which can act as an oxidation promoter. In particular, since seasoning laver is roasted for 10 to 15 seconds at a high temperature of 200 to 230 ° C. and applied with 10 to 15% of oil or fat, lipid oxidation of seasoning laver is further promoted.

In addition, external factors of lipid oxidation include storage temperature during storage, circulation, outside air humidity, packaging method, light source, and the like.

Therefore, in the field of seasoned seaweed, efforts are continuously made to improve quality by inhibiting lipid oxidation. For example, by simply drying the raw laver at 40 ~ 60 ℃ and adjusting the water content to 10 ~ 15%, researches to find the optimum processing and storage conditions such as roasting temperature, storage temperature, water activity, light source, packaging condition, etc. It is concentrated. As a result, the average moisture has the greatest influence on the stability of the dried seaweed and the change of pigment and free amino acid among the components greatly affects the quality change. Therefore, the direction of such technology development is optimized because the factors vary and interact. Not only are they difficult to make, but even when the optimum conditions are found, there is a problem that it is difficult to apply them all to the production line of the production of small and dry laver.

Recently, the research results that antioxidant antioxidant NaAr is effective in inhibiting pigment and fat oxidation, a more active way to treat antioxidants to suppress the fat oxidation of dried seaweed, but the technology development level is still insufficient. .

In addition, the quality of the seaweed varies greatly depending on the production time, place and manufacturing method, especially if the storage and distribution conditions are not suitable, the quality is easily degraded, color gloss or flavor is reduced. Therefore, in the storage of seaweed, it is important to suppress the change of the pigment component which is the basis of color tack above all.

As a result of the existing research and development to solve the above problem, the lower the heat treatment temperature during drying of the seaweed, the smaller the decrease in pigment content, and the stability of the dyes during storage was very different depending on the final moisture content of the seaweed. Some antioxidants are treated to prevent pigment changes.

However, most of the antioxidants are expensive, and concerns about side effects from the use of synthetic compound antioxidants are anticipated and conflict with the well-being trends of consumers.

Currently, the countries that consume and produce seaweed have been extremely local to Korea, Japan, and China. However, as the demand for western foods and foods from Westerners is increasing recently, the global market size of seaweed is gradually increasing. It is expected to. Therefore, holding the technology to improve the quality of seaweed will grow into an industrial field to strengthen the international product competitiveness.

Therefore, the present inventors tried to minimize the quality degradation caused by the oxidation of fat after processing the conventional seasoning seaweed, seasoned with garlic salt in the manufacturing process, the antioxidant action of the components of garlic and fatty acids of raw seaweed Discovered that it inhibits lipid peroxide formation of seasoned seaweed, and extends the shelf life of seasoned seaweed as a final product and inhibits oxidation to give garlic-containing functionality and maintain crispy texture for a long time. The present invention has been completed by implementing a high value-added product that can improve and enhance the health functionalities.

It is an object of the present invention to provide a method for preparing seasoned seaweed, which is prepared by seasoning with garlic salt in raw seaweed.

Another object of the present invention is to provide a seasoning seasoned with garlic salt prepared by the above production method, storage shelf life is prolonged, oxidation is suppressed, garlic-containing functionality, crispy texture maintained.

In order to achieve the above object, the present invention is the primary roasting at 250 to 280 ℃ lubricating the raw seaweed surface; With respect to 100 parts by weight of salt to the first roasted seaweed, prepared by mixing 30 to 200 parts by weight of garlic powder, sprinkled with garlic salt, seasoning with garlic salt provides a method for producing seasoned seaweed.

The garlic salt is seasoned by sprinkling with an amount of 0.3 to 1.5g / ㎠, the garlic powder is prepared by crushing after drying, the moisture content of the garlic powder satisfies 2 to 3%. In addition, the moisture content of the raw seaweed meets 10 to 11%.

In addition, the present invention is prepared by the manufacturing method, the antioxidant reaction between the ingredients of garlic and fatty acids of raw seaweed, the production of lipid peroxide is suppressed, so that the shelf life is extended, the health function is improved and the crispy texture is maintained, garlic Provide seasoned seaweed seasoned with salt.

The present invention provides a method for producing seasoned seaweed, after processing, which solves the problem of product quality deterioration due to oxidation of fatty acids.

The present invention is seasoned with garlic salt containing garlic powder in the production step of seasoned seaweed, and by the antioxidant reaction between the ingredients of garlic and fatty acids of raw seaweed, by suppressing the amount of lipid peroxide produced, the shelf life is extended and oxidation It is possible to provide seasoned seaweed seasoned with garlic salt, which is suppressed and endowed with garlic-containing functionality and maintains a crispy texture.

Hereinafter, the present invention will be described in detail.

The present invention, after the processing of seasoning laver, in order to solve the conventional problem that the storage stability due to oxidation of fat is reduced, the production of seasoning laver consisting of seasoning with garlic salt containing garlic powder with excellent antioxidant power in the manufacturing step Provide a method.

More specifically, the surface of the raw laver is oiled and roasted first at 250 to 280 ° C .; With respect to 100 parts by weight of the salt to the first roasting, prepared by mixing 30 to 200 parts by weight of garlic powder, to provide a seasoning seasoned with garlic salt seasoning.

Garlic ( Allium Sativum L. ) used in the present invention is a cold-frozen winter vegetables belonging to the genus Liliaceae. It is known as a food beneficial for maintaining health.

Particularly, in Korea, garlic, which has been used as an ingredient or seasoning for kimchi, contains primary and secondary products such as allicin and diaryl disulfide to control biological functions, and thiosulfinate of the product. ) Reacts strongly with -SH which is physiologically important, and shows various effects, and has also been reported to generate alliamine by reacting with thiamin (thiamine), thereby enhancing the physiological activity of thiamin.

Therefore, by preparing the seasoning laver using garlic in the present invention, it is possible to minimize the deterioration of the quality generated during the storage after processing and at the same time enhance the health functionality.

In the method of preparing seasoned seaweed seasoned with garlic salt of the present invention, garlic salt is prepared by freeze-drying garlic powder and then pulverizing by a conventional method, and the moisture content of the garlic powder satisfies 2 to 3%, and 10 ~ 11% water content of seaweed It can be adjusted within to minimize the quality degradation problem caused by moisture in the final product.

In the method of preparing seasoned seaweed seasoned with garlic salt of the present invention, the raw seaweed is first roasted at 250 to 280 ° C, seasoned with garlic salt, and then the second roasted at 380 to 400 ° C. It can reduce the content of polyunsaturated fatty acids and chlorophyll in itself.

Garlic salt used in the present invention is prepared by mixing the ground garlic powder with respect to 100 parts by weight of salt, 30 to 200 parts by weight. At this time, if the content of garlic powder is less than 30 parts by weight, it is not preferable because the antioxidant properties to be obtained from the garlic powder is weak, and if it exceeds 200 parts by weight, the shelf life is satisfactory, but due to the excess garlic powder, Arin's texture is imparted, which is disadvantageous in terms of product preference.

The prepared garlic salt is 0.3 to the primary roasting The seasoning is preferably 1.5g / cm 2, and if the amount of garlic salt is less than 0.3g / cm 2, the seasoning is weak and not only lower the preference, but also the antioxidant activity to be obtained with garlic salt is insufficient. On the other hand, when the content exceeds 1.5g / cm 2, the flavor is reduced due to excessive garlic and salty taste in the final seasoned seaweed.

In addition, the present invention is prepared by the above method, by the antioxidant reaction of the components of garlic salt and fatty acids of raw seaweed, the amount of production of lipid peroxide is suppressed, the shelf life is extended, the health function is improved, the crispy texture is maintained, garlic Provide seasoned seaweed seasoned with salt.

In particular, Figure 1 shows the results of measurement of the production amount of lipid peroxide for seasoned seaweed seasoned with garlic salt of the present invention, the garlic salt seasoned with seasoning seaweed of the present invention is an antioxidant reaction with fatty acids in the ingredients of raw seaweed, lipid peroxide It shows the result of suppressing the production of the lipid peroxide production inhibition ability shows a 50 to 80% reduced results than in the case of seasoned seaweed made with conventional salt without using garlic salt [ Table 5 ]. Therefore, seasoned seaweed seasoned with garlic salt of the present invention can solve the problem of deterioration due to oxidation of fat during storage and after processing.

Further, from the generated inhibition of lipid peroxide, seasoned laver of the present invention has no odor stricken due to lipid oxidation of oil and flavor (odor, already), and a crispy texture of the initial processing can be maintained for at least 6 months Table 6 ].

Therefore, seasoned seaweed using garlic salt of the present invention is a high value-added product that can improve the quality and enhance the health functionality during the storage process after processing without using the antioxidant compound which is a synthetic compound.

Hereinafter, the present invention will be described in more detail with reference to Examples.

This embodiment is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

<Example 1>

Garlic powder was prepared by freeze-drying the garlic of Taean 6 pages from 2006 and pulverizing with a grinder. Garlic salt was prepared by mixing 33 parts by weight of the prepared garlic powder with respect to 100 parts by weight of taste salt (snow white) and sieving evenly with a sieve. 0.5g corn oil is evenly applied to a piece of 15 ㅧ 20cm laver and baked first at 250 ° C. Sprinkle 0.3g garlic salt for 2 seconds at 380 to 400 ° C for 15 seconds to prepare seasoned seasoning with garlic salt. It was.

<Example 2>

When preparing garlic salt, seasoning laver was prepared in the same manner as in Example 1 except for mixing 50 parts by weight of the prepared garlic powder with respect to 100 parts by weight of taste salt.

<Example 3>

When preparing garlic salt, seasoning laver was prepared in the same manner as in Example 1 except for mixing the prepared garlic powder in an amount of 150 parts by weight based on 100 parts by weight of salt.

<Example 4>

When preparing garlic salt, seasoning laver was prepared in the same manner as in Example 1 except for mixing 200 parts by weight of the prepared garlic powder with respect to 100 parts by weight of taste salt.

Comparative Example 1

Seasoning laver was prepared in the same manner as in Example 1, except that garlic salt was not used and only ordinary salt was used.

Experimental Example 1 Weight Change Measurement

The seasoned laver was sealed well and stored at room temperature for 1 week, 6 weeks, and 12 weeks, and then randomly selected 10 sheets were weighed.

From the results of Table 1, in the case of seasoning laver of Comparative Example 1 seasoned with ordinary salt only and seasoned laver seasoned with garlic salt in Examples 1 to 5, there was no significant difference in weight change.

Experimental Example 2 Chromaticity Measurement

Wherein the prepared seasoning Kim using the color difference meter (Color reader, CR-300 Chroma Meter, Minolta Camera Co., Osaka, Japan) was measured for chromaticity, a, b, and the L value is repeated three times the average value table 2 is described.

< Experimental Example  3> General Ingredient Analysis

For the prepared seasoned seaweed, moisture content was measured by 105 ° C. drying method, crude protein content by Kjeldhal method, crude fat was measured by Soxhlet method and crude ash by 550 ° C. direct incineration method. The results are shown in Table 3 .

As shown in Table 3, in the case of seasoned seaweed prepared by seasoning with garlic salt in Examples 1 to 5, the final moisture content is relatively low, it can be predicted that the stability of the pigments of seaweed during storage.

Experimental Example 4 Fatty Acid Analysis

10 g of the seasoned seaweed was added to n-hexane and extracted, and 5 ml of n-hexane was added to 0.1 g of the sample concentrated under reduced pressure at 40 ° C., followed by addition of 100 μl of 2N-KOH MeOH and centrifuged at 3000 rpm for 10 minutes. Separated. As a result, the supernatant was analyzed by gas chromatography (GC), wherein the gas chromatography measurement was performed at an oven temperature of 180 ° C. (5 min) and 10 ° C./5 min increments up to 230 ° C., injection temperature 230 ° C. and The detection temperature was set to 250 ° C. and measured for 15 minutes using an Innowax (30 × 0.25 × 0.1) column.

In addition, the tocophenol content was extracted by adding 10 g of the seasoned seaweed prepared in n-hexane, and then, 5 g of methanol was added to 0.1 g of the sample concentrated under reduced pressure at 40 ° C. and mixed vigorously, followed by centrifugation at 3000 rpm for 10 minutes, and the upper layer. The solution was analyzed using HPLC.

< Experimental Example  5> Measurement of lipid peroxide production

10 g of the prepared seasoned seaweed was extracted by adding n-hexane, followed by adding 1 ml of 1% TBA (2-thiobarbituric acid) and 2.8% TCA (trichloroacetic acid) to 100 µg of the sample, which was concentrated under reduced pressure at 40 ° C. After boiling at 100 ° C. for 15 minutes and cooling sufficiently, 2 ml of a solution mixed with pyridine: n-butanol (1:14) was added and mixed, followed by centrifugation at 3000 rpm for 10 minutes, and only the supernatant was taken to colorimetrically at 532 nm. .

As a result of the measurement of the amount of lipid peroxide produced, in the case of seasoned laver seasoned with normal salt instead of garlic salt [Comparative Example 1], as the time elapsed, the amount of lipid peroxide increased significantly, so that the storage period of seasoned laver The deterioration of oil quality due to rancidity can be expected.

On the other hand, Figure 1 shows the results of the measurement of lipid peroxide production for seasoned seaweed seasoned with garlic salt of the present invention, the seasoning laver prepared in Examples 1 to 5 is malondialdehyde (Malondialdehyde) even if time passes , Hereinafter referred to as “MDA”), was reduced by about 50 to 80% compared to Comparative Example 1. Therefore, seasoned seaweed seasoned with garlic salt of the present invention has prolonged shelf life because the product quality is maintained after processing and storage as the amount of lipid peroxide is significantly reduced due to the antioxidant reaction between the ingredients of garlic and fatty acids of raw seaweed. .

Experimental Example 6 Sensory experiment on texture

The prepared seasoned seaweed was stored at room temperature for 1 month, 3 months and 6 months, and then immediately sensed by 100 consumers without any restriction on gender and age, and sensory experiments on texture were performed based on the following criteria.

(Double-circle): When there are 80 or more consumers who have already evaluated by a crisp texture without odor,

(Circle): When there are already no odor and 40 or 80 consumers evaluated with crisp texture,

(Triangle | delta): When there are 40 or less consumers who have already evaluated by the crispy texture without odor.

From the above results, seasoned seaweed seasoned with garlic salt of the present invention is suppressed rancidity due to the oxidation of fatty acids, so that there is no oily odor over time, and the initial crispy texture was preserved.

As described above, the present invention provides a manufacturing method that can extend the shelf life of seasoned seaweed produced through a high temperature heat treatment process.

The seasoning method of seasoning laver of the present invention is seasoned with garlic salt during the manufacturing process, by inhibiting the formation of lipid peroxide by antioxidant reaction with the components of garlic and fatty acids of seaweed, improves the quality during storage, after processing and health functional It can provide high value products that can be enhanced.

Seasoned seaweed seasoned with garlic salt of the present invention promotes increased consumption of garlic, and can provide economic benefits to farmers and various industries that grow garlic.

In addition, the expansion of countries that consume laver can contribute to strengthening international product competitiveness.

Although the present invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the technical scope of the present invention, and such modifications and modifications are within the scope of the appended claims.

1 is a measurement result of lipid peroxide production for seasoned seaweed seasoned with garlic salt of the present invention.

Claims (5)

Oiling the raw seaweed surface first roasting step at 250 to 280 ℃; 100 parts by weight of the salt to the first roasting, garlic powder prepared by mixing 30 to 200 parts by weight, sprinkled with garlic salt seasoning step; The seasoning laver at 380 to 400 ℃ secondary roasting step; consisting of, seasoning seasoned with garlic salt. The method of claim 1, wherein the garlic salt is seasoned in an amount of 0.3 to 1.5g / ㎠. The method of claim 1, wherein the garlic powder is freeze-dried, and then pulverized, wherein the garlic powder has a water content of 2 to 3%. The method of claim 1, characterized in that the moisture content of the raw seaweed is 10 to 11%. Produced by the method of claim 1, but the antioxidant reaction between the ingredients of garlic and fatty acids of raw seaweed, the production of lipid peroxide after processing is extended, the shelf life is extended, seasoned with garlic salt with a crispy texture Seasoned seaweed.

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