KR100953947B1 - Preparation of Color Membrane - Google Patents
Preparation of Color Membrane Download PDFInfo
- Publication number
- KR100953947B1 KR100953947B1 KR1020030003449A KR20030003449A KR100953947B1 KR 100953947 B1 KR100953947 B1 KR 100953947B1 KR 1020030003449 A KR1020030003449 A KR 1020030003449A KR 20030003449 A KR20030003449 A KR 20030003449A KR 100953947 B1 KR100953947 B1 KR 100953947B1
- Authority
- KR
- South Korea
- Prior art keywords
- pigment
- food
- color
- gum
- laver
- Prior art date
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- 238000002360 preparation method Methods 0.000 title description 4
- 239000000049 pigment Substances 0.000 claims abstract description 47
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- 238000003756 stirring Methods 0.000 claims abstract description 14
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Classifications
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- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
- A23P2020/253—Coating food items by printing onto them; Printing layers of food products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23V2200/00—Function of food ingredients
- A23V2200/04—Colour
- A23V2200/044—Colouring
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- 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
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Abstract
본 발명은 본 발명은 종래 김의 외관 및 기능성을 개선할 수 있는 색상 무늬 김의 개발에 이용 가능한 칼라 막의 제조방법을 제공한다. 더욱 상세하게는 한천, 탄산칼슘, 글리세린 ,색소 등의 구성 성분을 이용한 칼라 막의 제조방법을 제공하는 것이다. 이와 같은 목적을 달성하기 위한 본 발명은, 교반조에 증류수, 한천, 카르복시메틸 셀룰로오스, 탄산칼슘 및 글리세린을 투입하는 공정; 80 내지 85℃로 가온하면서 교반하는 공정; 색소를 투입한 다음, 교반하여 칼라 혼합액을 제조하는 공정, 칼라 혼합액을 트레이에 옮기는 공정; 트레이에 옮겨진 칼라 혼합액을 40 내지 60℃에서 건조시켜 칼라 막을 제조하는 공정으로 구성됨을 특징으로 한다. 상기 칼라 막을 용도에 따라 분쇄하거나, 별, 달 등의 다양한 모양으로 가공한 후, 김 위에 뿌려 열압착 등의 방법으로 부착할 수 있어 김의 외관 및 기능성을 개선할 수 있기 때문에 식문화의 고급화, 다양화, 개성화 및 기능화 추세에 따른 소비자의 욕구를 충족시켜 보다 큰 김 시장의 형성에 기여가 클 것으로 기대된다.The present invention provides a method for producing a color film that can be used for the development of color patterned laver that can improve the appearance and functionality of the conventional laver. More specifically, the present invention provides a method for producing a color membrane using components such as agar, calcium carbonate, glycerin, and pigments. The present invention for achieving the above object is a step of injecting distilled water, agar, carboxymethyl cellulose, calcium carbonate and glycerin into a stirring tank; Stirring while warming to 80 to 85 ° C; Adding a dye, followed by stirring to prepare a color mixture, and transferring the color mixture to a tray; It is characterized by consisting of a process for producing a color film by drying the color mixture transferred to the tray at 40 to 60 ℃. The color membrane can be crushed or processed into various shapes such as stars, moons, etc., and then sprinkled on laver and attached by thermocompression to improve the appearance and functionality of laver. It is expected to contribute to the formation of a larger laver market by satisfying consumer's needs according to trends of personalization, individualization and functionalization.
칼라 막, 탄산칼슘, 색소, 포피란, 김, 한천Calamak, calcium carbonate, pigment, porphyran, laver, agar
Description
본 발명은 칼라 막의 제조방법에 관한 것이다. 더욱 상세하게는, 본 발명은 한천, 탄산칼슘, 글리세린 ,색소 등의 구성 성분을 이용한 칼라 막의 제조방법에 관한 것이다. 상기 칼라 막을 용도에 따라 분쇄하거나, 별, 달 등의 다양한 모양으로 가공한 후, 김 위에 뿌려 열압착 등의 방법으로 부착할 수 있어 김의 외관 및 기능성이 개선된 색상 무늬 김의 제조가 가능해 진다.The present invention relates to a method for producing a color membrane. More specifically, the present invention relates to a method for producing a color membrane using constituents such as agar, calcium carbonate, glycerin, and pigments. The color film may be pulverized or processed into various shapes such as stars and moons, and then sprayed on the laver and attached to the laver by thermocompression, thereby producing colored laver with improved appearance and functionality. .
김은 홍조류의 해조류로서 물 속, 바위 등에 이끼 모양으로 붙어 성장하며, 몸은 엽상체이고, 몸 하부의 근양사 부분이 암초 등에 붙어 성장한다. 빛깔은 자줏빛 또는 붉은 자주 빛을 띠며, 한국의 연안에서는 10월 경에 나타나기 시작하여 겨울부터 봄에 걸쳐 번식하고, 그 후는 점차 줄어들어 여름에는 보이지 않는다. 김은 채취하는 시기에 따라 맛, 향기, 단백질 등의 성분에 차이가 있는데, 일반적으로 겨울에 채취한 김이 가장 우수한 것으로 알려져 있다,Seaweed is a seaweed of red algae, grows in moss on rocks, in the water, and the body is a frond. Its color is purplish or reddish mauve. It begins to appear around October in Korea and breeds from winter to spring, and then gradually decreases and is not visible in summer. There are differences in taste, fragrance, and protein depending on the season of harvesting seaweed. Generally, seaweed harvested in winter is known to be the best.
현재, 김은 대부분의 아시아 국가 들, 특히, 한국, 일본 및 중국에서 주요 미용식으로 사용되고 있다. 김의 사용 기원을 살펴보면, 김은 고대 중국에서 기원전 533-544년 전부터 식용으로 사용되어 온 것으로 알려져 있는데, 세포벽의 구성 성분으로서, 특이하게, 셀룰로오스 성분이 없기 때문에 섭취 및 소화가 보다 용이하였기 때문이었던 것으로 생각된다.Currently, laver is used as a major cosmetic in most Asian countries, especially in Korea, Japan and China. Looking at the origin of the use of seaweed, Kim has been known to have been used for food in ancient China since 533-544 BC, which is a component of the cell wall. It is thought to be.
김에는 다량의 단백질(약 40％이상), 비타민 및 무기 미네랄 성분이 포함되어 있으며, 특히 비타민 C의 양은 천연 오렌지보다 더 많은 것으로 알려져 있고, 비타민 A 함량은 시금치와 비슷하다. 김은 동물성 단백질에서 일반적으로 발견되는 염기성 아미노산의 일종인 아르지닌을 다량 함유하고 있다. 김의 주요 영양 성분함량은 다음 표와 같다.Seaweed contains a large amount of protein (about 40% or more), vitamins and inorganic minerals. Especially, the amount of vitamin C is known to be higher than natural orange, and the vitamin A content is similar to spinach. Seaweed contains a large amount of arginine, a basic amino acid commonly found in animal proteins. The main nutritional content of seaweed is shown in the following table.
한편, 김의 독특한 감칠 맛은 알라닌, 글루타민산 및 글라이신이 함께 존재하기 때문인 것으로 알려져 있다. 또한, 김에는 간의 작용, 특히 담낭질환의 예방 및 혈중 콜레스테롤을 조절하는데 효과가 우수한 타우린 성분이 상당량 포함되어 있다. 김에는 몇 가지 효소의 작용 및 생명체의 대사과정에 필수적인 아연, 망간, 구리 및 셀레늄 등도 비교적 상당량 포함되어 있다. 한편, 김의 포피란(Porphyran)성분은 항종양 효과가 있는 것으로 밝혀지고 있는데, 이는 포피란의 설페이션화 때문 인 것으로 추측하고 있다. 또한, 김에서 추출된 또 다른 성분인 포피오신(Porphyosin)은 항궤양 효과가 있는 것으로 밝혀지고 있다. On the other hand, the unique rich taste of laver is known because alanine, glutamic acid and glycine are present together. In addition, seaweed contains a significant amount of taurine component that is excellent in the action of the liver, especially in the prevention of gallbladder disease and control blood cholesterol. Laver contains relatively large amounts of zinc, manganese, copper and selenium, which are essential for the action of several enzymes and metabolism of life. Meanwhile, the porphyran component of seaweed has been found to have an anti-tumor effect, which is presumed to be due to the sulfation of porphyran. In addition, porphyosin, another component extracted from seaweed, has been shown to have an anti-ulcer effect.
상기 언급한 바와 같은 김의 영양학적, 기능학적, 및 의학적 가치에도 불구하고, 현재 시판 중인 김은 외관이 단조로운 김 자체의 색을 띄고 있다는 점과 기능성이 떨어진다는 점 때문에 소비자의 욕구를 충족시키지 못하고 있는 실정이다.Despite the nutritional, functional, and medical value of seaweed as mentioned above, currently available seaweed does not meet the consumer's needs due to its appearance and the lack of functionality. There is a situation.
따라서, 식문화의 고급화, 다양화, 개성화 및 기능화 추세에 따른 소비자의 욕구를 충족시키기 위한 보다 다양한 색상 무늬 김의 개발이 절실히 요청되고 있으며, 이를 해결하기 위하여 색상 무늬 김의 개발에 이용 가능한 칼라 막의 제조는 시급한 실정이라 할 수 있다.Therefore, there is an urgent demand for the development of a variety of color patterned seaweeds to satisfy consumer needs according to the trend of advanced, diversified, individualized and functionalized food culture. Is an urgent situation.
본 발명은 종래 김의 외관 및 기능성을 개선할 수 있는 색상 무늬 김의 개발에 이용 가능한 칼라 막의 제조방법을 제공하는 것이다.The present invention is to provide a method for producing a color film that can be used for the development of color patterned laver that can improve the appearance and functionality of the conventional laver.
이하 본 발명의 구성 및 작용을 설명한다.Hereinafter, the configuration and operation of the present invention.
본 발명은 교반조에 증류수, 한천, 카르복시메틸 셀룰로오스, 탄산칼슘 및 글리세린을 투입하는 공정; 80 내지 85℃로 가온하면서 교반하는 공정; 색소를 투입한 다음, 교반하여 칼라 혼합액을 제조하는 공정; 칼라 혼합액을 트레이에 옮기는 공정; 트레이에 옮겨진 칼라 혼합액을 40 내지 60℃에서 건조시켜 칼라 막을 제조하는 공정으로 구성됨을 특징으로 한다.The present invention is a step of injecting distilled water, agar, carboxymethyl cellulose, calcium carbonate and glycerin into the stirring tank; Stirring while warming to 80 to 85 ° C; Adding a dye, followed by stirring to prepare a color mixture; Transferring the color mixture to a tray; It is characterized by consisting of a process for producing a color film by drying the color mixture transferred to the tray at 40 to 60 ℃.
본 발명의 한천, 카르복시메틸 셀룰로오스 대신 사용이 가능한 원료로서는 셀룰로오스, 전분, 펙틴, 알지네이트, 카라지난, 푸르셀라란, 키토산, 올리고 키토산, 아라비아검, 가티검(Ghatti Gum), 카라야검, 타라 검(Tara Gum), 트라가칸쓰 검, 구아검, 로커스트 빈 검, 싼탄검, 젤란검 등의 셀룰로오스계 탄수화물 고분자 및 콜라겐, 젤라틴, 카제인, 콩 단백질, 유장(Whey), 밀 글루텐, 피넛 단백질 등의 단백질 또는 상기 셀룰로오스계 등의 탄수화물 고분자와 상기 단백질 가운데 1나 이상의 혼합물 모두 사용이 가능하다.Raw materials which can be used instead of agar and carboxymethyl cellulose of the present invention include cellulose, starch, pectin, alginate, carrageenan, purcellane, chitosan, oligochitosan, gum arabic, Ghatti gum, karaya gum, tara gum ( Tara Gum), Tragacanth Gum, Guar Gum, Locust Bean Gum, Cheap Tan Gum, Gellan Gum and other Cellulose Carbohydrate Polymers and Proteins such as Collagen, Gelatin, Casein, Soy Protein, Whey, Wheat Gluten and Peanut Protein Alternatively, a mixture of one or more of carbohydrate polymers such as cellulose and the above protein may be used.
한편, 본 발명의 사용 가능한 색소로는 코치닐 색소, 홍국 적색소, 치자 황색소, 파프리카 색소, 홍화 황색소, 적양배추 색소, 고량(수수)색소, 안나토 색소, 베타 카로틴 등의 천연색소, 식용색소 녹색 제3호, 식용색소 청색 제2호, 식용색소 적색 제3호, 식용색소 청색 제1호, 식용색소 황색 제5호, 식용색소 적색 제2호, 식용색소 적색 제40호, 식용색소 황색 제4호, 식용색소 적색 제2호 알루미늄 레이크, 식용색소 적색 제 40호 알루미늄 레이크, 식용색소 황색 제4호 알루미늄 레이크, 식용색소 황색 제5호 알루미늄 레이크, 식용색소 녹색 제3호 알루미늄 레이크, 식용색소 청색 제1호 알루미늄 레이크, 식용색소 청색 제2호 알루미늄 레이크 및 이들 가운데 1나 이상의 조합에 의한 혼합색소 등을 들 수 있다.On the other hand, usable pigments of the present invention include natural pigments such as cochineal pigment, red yeast red pigment, gardenia yellow pigment, paprika pigment, safflower yellow pigment, red cabbage pigment, high amount (sorghum) pigment, anato pigment, beta carotene, Food Pigment Green No. 3, Food Pigment Blue No. 2, Food Pigment Red No. 3, Food Pigment Blue No. 1, Food Pigment Yellow No. 5, Food Pigment Red No. 2, Food Pigment Red No. 40, Edible Pigment Yellow No. 4, Food Pigment Red No. 2 Aluminum Lake, Food Pigment Red No. 40 Aluminum Lake, Food Pigment Yellow No. 4 Aluminum Lake, Food Pigment Yellow No. 5 Aluminum Lake, Food Pigment Green No. 3 Aluminum Lake And food coloring blue No. 1 aluminum lake, food coloring blue No. 2 aluminum lake, and mixed colors of one or more of these, and the like.
상기 한천의 사용량은 0.1 내지 2중량％ 이며, 바람직한 사용량은 0.2 내지 0.8중량％이다.The usage-amount of the said agar is 0.1-2 weight%, and a preferable usage-amount is 0.2-0.8 weight%.
상기 카르복시메틸 셀룰로오스의 사용량은 0.01 내지 2중량％이며, 바람직한 사용량은 0.002 내지 0.05중량％이다.The usage-amount of the said carboxymethyl cellulose is 0.01 to 2 weight%, and a preferable usage-amount is 0.002 to 0.05 weight%.
상기 탄산칼슘의 사용량은 0.1 내지 5중량％이며, 바람직한 사용량은 0.5 내지 2중량％이다.The usage-amount of the said calcium carbonate is 0.1-5 weight%, and a preferable usage-amount is 0.5-2 weight%.
상기 글리세린의 양은 0.1 내지 5중량％이며, 바람직한 사용량은 0.5 내지 2 중량％이다.The amount of glycerin is 0.1 to 5% by weight, with a preferred amount of 0.5 to 2% by weight.
상기 색소의 양은 0.1 내지 1중량％이며, 바람직한 사용량은 0.2 내지 0.7중량％이다.The quantity of the said pigment is 0.1-1 weight%, and a preferable usage-amount is 0.2-0.7 weight%.
한편, 본 발명에 따라 제조된 칼라 막은 용도에 따라 분쇄하거나, 별, 달 등의 다양한 모양으로 가공한 후, 김 위에 뿌려 열압착 등의 방법으로 부착할 수 있어 김의 외관 및 기능성이 개선된 색상 무늬 김의 제조가 가능하며, 이 때 칼라 막 사용량은 김에 대하여 1 내지 10중량％ 정도 사용하는 것이 바람직하다.On the other hand, the color film prepared according to the present invention can be pulverized according to the use, or processed into a variety of shapes, such as stars, moons, and then sprinkled on the seaweed can be attached by a method such as thermocompression, so that the appearance and functionality of the seaweed improved color It is possible to manufacture a pattern laver, and in this case, the amount of color film used is preferably used in an amount of 1 to 10% by weight based on laver.
또한, 상기 색상 무늬 김에 향과 맛을 주기 위해 스트로베리, 레몬, 솔, 머스타드, 허브 등의 향 등을 분사하여 색상 무늬 김을 더욱 가공할 수도 있다.Further, in order to give a flavor and taste to the laver, the laver can be further processed by spraying incense, such as strawberry, lemon, brush, mustard, herbs, and the like.
이하, 본 발명을 하기 실시예를 통하여 상세히 설명하지만 본 발명의 권리범위가 이들 실시예에 의해 제한되는 것은 아니다.Hereinafter, the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to these examples.
실시예 1: 황색 칼라 막의 제조Example 1 Preparation of Yellow Color Membrane
한천 0.3g, 카르복시메틸 셀룰로오스 0.03g, 탄산칼슘 1g, 글리세린 1g, 증류수97.37g을 교반조에 투입한 다음, 85℃로 30분간 가온 교반하였다. 치자 황색소 0.3g을 첨가하고 10분간 교반한 후, 이렇게 하여 얻어진 칼라 혼합액을 트레이에 옮겨 45℃에서 2시간 건조하여 황색의 칼라 막을 제조하였다.0.3 g of agar, 0.03 g of carboxymethyl cellulose, 1 g of calcium carbonate, 1 g of glycerin, and 97.37 g of distilled water were added to a stirring vessel, followed by warming and stirring at 85 ° C. for 30 minutes. After adding 0.3 g of Gardenia yellow pigment and stirring for 10 minutes, the color liquid mixture thus obtained was transferred to a tray and dried at 45 ° C. for 2 hours to prepare a yellow color film.
실시예 2: 적색 칼라 막의 제조Example 2: Preparation of Red Color Membrane
한천 0.5g, 카르복시메틸 셀룰로오스 0.03g, 탄산칼슘 1.5g, 글리세린 1.2g, 증류수96.27g을 교반조에 투입한 다음, 85℃로 30분간 가온 교반하였다. 치자 홍국 적색소 0.5g을 첨가하고 10분간 교반한 후, 이렇게 하여 얻어진 칼라 혼합액을 트레이에 옮겨 45℃에서 2시간 건조하여 적색의 칼라 막을 제조하였다.0.5 g of agar, 0.03 g of carboxymethyl cellulose, 1.5 g of calcium carbonate, 1.2 g of glycerine, and 96.27 g of distilled water were added to a stirring tank, followed by warm stirring at 85 ° C. for 30 minutes. After adding 0.5 g of Gardenia red yeast red pigment and stirring for 10 minutes, the color mixture liquid thus obtained was transferred to the tray, and it dried at 45 degreeC for 2 hours, and manufactured the red color membrane.
실시예 3: 황색 칼라 막을 이용한 색상 무늬 김의 제조Example 3: Preparation of Color Patterned Laver Using Yellow Color Membrane
1) 황색 칼라 막을 분쇄기에 넣고 분쇄하여 분쇄 황색 칼라 막을 제조하였다.1) The yellow color membrane was put into a grinder and ground to prepare a ground yellow color membrane.
2) 분쇄 황색 칼라 막을 김 1장(2.4g)당 0.15g을 김 위에 뿌린 후, 120℃에서 열압착하여 분쇄 황색 칼라 막이 김 위에 부착된 황색 무늬 김을 제조하였다.2) Sprinkle 0.15 g per laver of laver yellow color film (2.4 g) on laver, followed by thermocompression bonding at 120 ° C. to prepare a yellow pattern laver with laver yellow lamellar film attached on laver.
이상, 실시예에서 설명한 바와 같이 본 발명에 따른 칼라 막은 용도에 따라 분쇄하거나, 별, 달 등의 다양한 모양으로 가공한 후, 김 위에 뿌려 열압착 등의 방법으로 부착할 수 있어 김의 외관 및 기능성이 개선된 색상 무의 김의 제조가 가능하기 때문에 식문화의 고급화, 다양화, 개성화 및 기능화 추세에 따른 소비자의 욕구를 충족시켜 보다 큰 김 시장의 형성에 기여가 클 것으로 기대된다.As described above, the color film according to the present invention can be crushed according to the use, or processed into various shapes such as stars, moons, and then sprinkled on laver to be adhered by a method such as thermocompression. Since the improved colorless radish can be manufactured, it is expected to contribute to the formation of a larger laver market by satisfying the consumer's needs according to the trend of high-quality, diversification, individualization and functionalization of food culture.
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| KR1020020049911A KR20040010002A (en) | 2002-07-24 | 2002-08-22 | Preparation of Color Printed Porphyra Using Edible Ink |
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| KR19990042706A (en) * | 1997-11-27 | 1999-06-15 | 조민호 | Chewable film coating composition and method for preparing tablet using same |
| KR20010000562A (en) * | 2000-10-06 | 2001-01-05 | 신현성 | Dried laver on which character and figure are formed and method for manufacturing thereof |
| JP2002171919A (en) | 2000-12-01 | 2002-06-18 | Sanei Gen Ffi Inc | Coating composition for food and method for coating using the same |
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|---|---|---|---|---|
| KR19990042706A (en) * | 1997-11-27 | 1999-06-15 | 조민호 | Chewable film coating composition and method for preparing tablet using same |
| KR20010000562A (en) * | 2000-10-06 | 2001-01-05 | 신현성 | Dried laver on which character and figure are formed and method for manufacturing thereof |
| JP2002171919A (en) | 2000-12-01 | 2002-06-18 | Sanei Gen Ffi Inc | Coating composition for food and method for coating using the same |
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