KR101028008B1 - Novel preparation method of dreied kim in sauce - Google Patents

Abstract

PURPOSE: Dried laver seasoned with soy sauce is provided to use soy sauce instead of using glutinous rice glue, and to offer the excellent flavor and texture of the dried laver, and to prevent the degeneration of the dried laver. CONSTITUTION: Dried laver seasoned with soy sauce uses the following: a first soy sauce formed with beef, aged soy sauce, bottled water, onion, garlic, ginger, and brown sugar; a second soy sauce formed with the aged soy sauce, the bottled water, the onion, apple, pear, lentinus edodes, the garlic, radish, and the brown sugar; and a third soy sauce formed with the second soy sauce, sesame seeds, and sun-dried red pepper powder or chungyang red pepper.

Description

Production method of new sauce dried seaweed {NOVEL PREPARATION METHOD OF DREIED KIM IN SAUCE}

The present invention relates to a process for the preparation of a novel sauce laver. Specifically, the present invention relates to a method of manufacturing sauce dried seaweed, which uses soy sauce instead of glutinous rice paste, and more specifically, does not use glutinous rice paste, omits frying process, and drys under dry conditions under specific conditions. The present invention relates to a method for producing sauce dried laver.

Seaweed (Porphyra spp.), A representative seaweed in Korea, is a red seaweed belonging to the Bangiceae family, and it is a traditional seafood processed food that occupies an important place in the diet of Koreans. It is a favorite food that has been favored as a source of nutrition.

In addition, laver is rich in protein (30.1g / 100g) and contains 1.2 ~ 1.6g of taurine, especially 100g of free amino acids, which reduces cholesterol, which causes atherosclerosis, and aids the liver to work. It is an active ingredient that strengthens the nervous excitement and has been used in the treatment of seizures and epilepsy in recent years. Kim is second only to seaweed in terms of total production and 69.2% of seaweed production in terms of total production value, accounting for the first economically important position, and is expected to continue to increase in the future. Due to the development of aquaculture technology, laver is over-produced, but its usage is still concentrated on simple low-dried foods such as dried laver and seasoned laver. In order to apply the various useful ingredients and the expansion of the processing method is required.

Gimbugak is a food that has been widely applied with glutinous rice paste on seaweed, dried with another piece of seaweed on top, and then fried and fried in oil. This is the food that can consume the most vegetable fat among Korean foods that have not been specially fried. to be. However, in the conventional manufacturing method of gimbugak, pour glutinous rice in water, pour glutinous rice paste, use it to glue two seaweeds together, perform natural daylight drying, and then fry it in oil and eat it to eat Most of them were made by hand, but the process was complicated, and there is no product which is said to have been commercially and publicly successful.

Meanwhile, several attempts have been made to improve the manufacturing method of gimbugak so far. In Korean Patent Registration No. 144546, a mixture paste of glutinous rice paste, fresh ginseng juice and garlic juice is applied to the front and back sides of two seaweeds baked with edible oil, dried, and then sprinkled with sesame seeds and dried at room temperature. Discloses a manufacturing method of frying to obtain incidence,

Korean Patent Registration No. 345935 uses glutinous rice flour to make glutinous rice paste, paste it between laver and laver, and dry it first in a hot air dryer at 40 ~ 60 ℃ for 2 ~ 3 hours and cut it into a good size to eat. After the second drying in a hot air dryer at 40 ~ 60 ℃ for 20 to 50 minutes to form a dry incidence, fried and crispy texture of living gimbugak is disclosed,

Korean Laid-Open Patent Publication No. 2001-10920 manufactures laver using kelp or collected Haitai, and adds glutinous rice paste with seasoning solution consisting of anchovy, dried shrimp, salted shrimp, etc. The method of producing gimbugak is characterized in that the laver coated with grass is dried and then fried using oil or the like, and cut into a proper form to produce a gimbugak by vacuum packing.

Korean Laid-Open Patent Publication No. 2002-78555 discloses 톳, kelp, seaweed, jujube, licorice, sucrose, and longan meat aged for 48 hours with water added with bio-ceramic, washed for 2 hours and then dried in a dryer for 1 hour and 30 minutes. Dried and pulverized powdered flour is mixed with glutinous rice to make porridge, and then applied between seaweed and seaweed, and then dried and applied to the front and back sides of seaweed, and then sprinkled with sesame seeds.

However, all the methods listed above do not deviate significantly from the traditional manufacturing method of gimbugak in the use of glutinous rice paste, and also suggest the process to be fried as an essential component and still overcome the inconvenience of production. I can't.

It is an object of the present invention to provide a novel method of preparing dried sauce that does not use glutinous rice paste, which is largely avoided from the conventional method for preparing gimbugak, and also omits the frying process. In addition, an object of the present invention is to provide a novel method of preparing dried sauce that is excellent in flavor and texture and does not deteriorate in texture and flavor even during storage. It is further an object of the present invention to provide a method for producing a new source dried seaweed which can be industrially produced in large quantities.

In order to achieve the above object, the present invention

Providing soy sauce,

Applying soy sauce on the surface of laver and laminating the two laver,

Drying at 150-200 ° C. for 3-10 minutes, and

Steps to pack

It provides a method of manufacturing a sauce dried made of. As one embodiment according to the present invention, the soy sauce consists of a first soy sauce and a second soy sauce, the first soy sauce is boiled with beef, soy sauce, bottled water, onions, garlic, ginger, brown sugar, and starts to boil If you reduce the fire to 3 hours and half to 4 hours decoction is used to cool, and the second soy sauce is boiled with soy sauce, bottled water, onions, apples, pears, shiitake mushrooms, garlic, radish, brown sugar, when you start to boil It means to reduce the fire as much as possible to decoction on low heat for about 1 hour and then cool it. The second soy sauce is lighter in taste than the first soy sauce. In another aspect of the soy sauce, the present invention provides a third soy sauce prepared in the same manner, except that the second soy sauce is further added one or more selected from sesame or sun pepper powder and soft pepper. The third soy sauce can be used simultaneously with each of the first soy sauce, the second soy sauce, or both, and compared to the first soy sauce or the second soy sauce, a savory or spicy taste is added, and the sauce according to the present invention is dried. Can inspire flavor.

One or more of the first to the third soy sauce prepared as described above is applied to the seaweed surface to provide a sauce drying according to the present invention. Soy sauce may be applied to one side or both sides of one seaweed, or may be applied to one side or both sides of each seaweed using two sheets of seaweed. When using relatively thick laver, it is preferable to use one piece of laver, and when using a relatively thin laver, it is preferable to use two pieces of laver, but regardless of the thickness of laver, one or two pieces, Alternatively, you can optionally use several sheets of laver as needed.

The characteristics of the present invention is that the use of soy sauce instead of glutinous rice paste, and the step of skipping the frying process using oil, so that the texture and flavor is good because of this, so that the texture and flavor does not change during storage Can provide. Sauce dried seaweed prepared by the manufacturing method of the present invention does not use glutinous rice paste unlike conventional laver reliefs, and because there is no frying process, laver by sprinkling salt with oil (seed oil, perilla oil, olive oil or edible oil), Seasoning with glutinous rice paste and drying it, then fry it in oil, mix it with seasoning and fry it in oil, fry it in oil, crush finely simmered dried seaweed and dried seafood and fry it in oil to use for rice balls It is clearly distinguished from the use of seaweed.

In addition, in the case of conventional gimbugak fried in oil, no matter how fresh oil is used, it is oxidized by air and sun during distribution, and harmful ingredients such as trans fat are generated. There is no such concern at all. In particular, considering the fact that the recent concern about adult diseases and social concerns about diet, such as a lot of people to avoid fried foods, sauce drying by the manufacturing method of the present invention has no resistance to such people, fried kimbugak If there is a disadvantage that can not be eaten for a long time, the sauce dried according to the manufacturing method of the present invention is dried and vacuum-packed under the drying conditions specified in the present invention, and stored for a long time without change in texture or flavor It is also possible to eat. In addition, the rich flavor coming from the first soy sauce and the second soy sauce is excellent, and the sauce dried according to the present invention uses a third soy sauce having various flavors according to the taste of the public, for example, domestic It can be flavored with sesame seeds or a bit spicy with cheongyang pepper or sun pepper powder. In addition, since it does not need to be fried in oil, it is basically light but has a savory flavor, so it can be enjoyed as a snack and a side dish from children to adults and the elderly without any thick paste of seaweed using glutinous rice paste. Can be.

In addition, in terms of texture and preservation, it is possible to control the texture of the final product by adjusting the drying process. In the present invention, general mechanical drying equipment capable of drying food such as a hot air dryer, an oven, a forced circulation dryer, etc. It is preferable to heat-dry for 3 to 10 minutes, preferably 3 to 6 minutes at 100 to 160 ℃ using. Further, more preferably, it is left to dry for 3 to 4 minutes in the drying equipment after heat drying, and then taken out after remaining by the residual heat remaining in the drying equipment. When this temperature and time is exceeded, the texture becomes excessively crisp and the cracking or unique flavor disappears, and when it does not reach this temperature and time, it does not become the desired dry condition, so the texture of seaweed becomes too tough at the time of the final intake. It does not lose or tear well. On the other hand, the above drying conditions, if the natural drying, can be said to be about the same conditions as the one day of good daylight dry day, in the case of industrial mass production, natural drying is not suitable, it is preferable to perform mechanical drying.

Sauce drying according to the manufacturing method of the present invention uses soy sauce instead of glutinous rice paste, and does not adopt the frying process, which simplifies the process, improves the texture and flavor, and gives excellent preservation. It's a way to take your merchandise to the next level.

1 is a view showing a manufacturing method according to the present invention.
Figure 2 is an actual state of the sauce dried produced by the manufacturing method according to the present invention.

The Example about the manufacturing method of this invention is shown below.

Example 1 Preparation of Sauce Dried Seaweed Using a First Soy Sauce

Boil 600g of beef, 1.2kg of soy sauce, 3kg of bottled water, 600g of onion, 400g of garlic, 70g of ginger, and 240g of brown sugar. When you start boiling, reduce the fire as much as possible, put it on low heat for 4 hours. After turning off the fire, apply the chilled soy sauce on top of a moderately sliced laver, put another sheet on top of it, and soak the soy sauce again in the overlapping laver. Decorated with sesame seeds and red pepper powder on the laver, and dried for 5 minutes at 160 ℃ with hot air in the oven. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package.

Example 2: Preparation of Sauce Drying Using a Second Soy Sauce

Boil together 600 g of soy sauce, 1.5 kg of bottled water, 500 g of onion, 500 g of apple, 500 g of pear, 100 g of shiitake mushroom, 200 g of garlic, 500 g of radish, and 110 g of brown sugar. When you start to boil, reduce the fire as much as possible to low heat for 1 hour. After turning off the fire, apply the chilled soy sauce on top of a moderately sliced laver, put another sheet on top of it, and soak the soy sauce again in the overlapping laver. Decorated with sesame seeds and red pepper powder on the laver, and dried for 5 minutes at 160 ℃ with hot air in the oven. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package.

Example 3: Preparation of Sauce Dried Seaweed Using a Sheet of Seaweed

The soy sauce prepared in Example 1 was applied on a laver of moderately cut size, decorated with sesame seeds and red pepper powder, and dried in an oven at 160 ° C. for 5 minutes. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package. In addition, the soy sauce prepared in Example 2 was applied over a laver of a moderately cut size, decorated with sesame seeds and red pepper powder and dried in an oven at 160 ° C. for 5 minutes. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package.

Comparative Example 1: Preparation of Kimbu Gak using glutinous rice paste

Make glutinous rice paste by heating glutinous rice flour with water. Apply glutinous rice paste on top of laver and put another sheet on it. Dry for 2 hours and 30 minutes in a hot air dryer maintained at a temperature of 40 ~ 60 ℃. After that, cut the seaweed into 16 pieces and cut it into a size that is easy to eat, and then dry it for 30 minutes in a hot air dryer having an internal temperature of 40 to 60 ° C. Then, fried oil is raised to 180 ° C. in an automatic fryer and then fried for 5 minutes, cooled at room temperature, and then placed in an aluminum deposition film and packaged.

Comparative example  2: Glutinous rice paste  Preparation of Gimbugak Using

Make glutinous rice paste by heating glutinous rice flour with water. Apply glutinous rice paste on top of laver and put another sheet on it. Dry for 2 hours and 30 minutes in a hot air dryer maintained at a temperature of 40 ~ 60 ℃. After that, cut the seaweed into 16 pieces and cut it into a size that is easy to eat, and then dry it for 30 minutes in a hot air dryer having an internal temperature of 40 to 60 ° C. Then, after cooling to room temperature, put into an aluminum deposition film and packaging.

Comparative example  3: Preparation of Gimbugak with Different Drying Conditions

Boil 600g of beef, 1.2kg of soy sauce, 3kg of bottled water, 600g of onion, 400g of garlic, 70g of ginger, and 240g of brown sugar. When you start boiling, reduce the fire as much as possible, put it on low heat for 4 hours. After turning off the fire, apply the chilled soy sauce on top of a moderately sliced laver, put another sheet on top of it, and soak the soy sauce again in two pieces of laver. Decorated with sesame seeds and red pepper powder on the laver and dried for 10 minutes at 230 ℃ with hot air in the oven. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package.

Comparative example  4: Preparation of Gimbugak with Different Drying Conditions

Boil 600g of beef, 1.2kg of soy sauce, 3kg of bottled water, 600g of onion, 400g of garlic, 70g of ginger, and 240g of brown sugar. When you start boiling, reduce the fire as much as possible, put it on low heat for 4 hours. After turning off the fire, apply the chilled soy sauce on a moderately sliced laver, put another sheet on top of it, and soak the soy sauce again. The seaweed was decorated with sesame seeds and red pepper powder, and dried at 100 ° C. for 30 minutes with hot air in an oven. Then, after cooling to room temperature, put in an aluminum vapor deposition package and package.

Test Example  1: sensory evaluation

For the sensory test of the source dried seaweed prepared by the manufacturing method of the present invention, 50 students were selected from the Department of Food and Nutrition to sample the Kimbuak of the source dried seaweed and the comparative example of the present invention, and then the sensory test was performed, and one sample was evaluated. After rinsing the mouth with water, other samples were sampled and evaluated. The sensory test time was 11 am, and the plate was provided after 3-digit numbers were given by random numbers. The evaluation items of the sensory test were the color, flavor, taste, texture, and overall preference of source dried seaweed (Kimbu-gak) by five-point scoring method (highest 5 points, lowest 1 point), followed by analysis of variance by the SPSS package program. , Duncan's multiple test was used to test for significance. The results are shown below.

The present invention is an improvement of the conventional traditional gimbugak manufacturing method by simplifying the cumbersome manufacturing process and using a new soy sauce and skipping the frying process to increase the texture, flavor and preservation stability, it is suitable for mass production industrially It provides a method of manufacturing.

Claims (1)

First soy sauce consisting of beef, soy sauce, mineral water, onion, garlic, ginger, and brown sugar, or second soy sauce consisting of soy sauce, bottled water, onion, apple, pear, shiitake mushroom, garlic, radish, and brown sugar, or Providing a third soy sauce further comprising at least one of sesame or suncho red pepper powder and soft chilli in the second soy sauce,
Overlapping by applying any one of the first to the third soy sauce sauce on both sides of the seaweed,
Drying at 100-160 ° C. for 3-10 minutes, and
A method of manufacturing a sauce dried laver comprising a step of packaging, the method of producing a sauce dried laver, characterized in that no glutinous rice paste is used and there is no frying process.

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