KR101222188B1 - Roasted-seasoned laver using onion salts and manufacturing method thereof - Google Patents

Abstract

The present invention relates to seasoned seaweed seasoned with onion salt and a method of manufacturing the same.
Seasoned seaweed seasoned with onion salt of the present invention is a part for minimizing the quality deterioration caused by oxidation of fat after processing conventional seasoned seaweed, seasoned with onion salt in the manufacturing process and the ingredients and ingredients of onion By inhibiting the formation of peroxidized lipid peroxidation by the antioxidant action of fatty acid, it is possible to extend the shelf life of seasoned seaweed, which is the final product, and to inhibit oxidation, thereby improving the quality during processing and storage, and to enhance the health function. Production can be implemented.

Description

Seasoned seaweed seasoned with onion salt and its manufacturing method {ROASTED-SEASONED LAVER USING ONION SALTS AND MANUFACTURING METHOD THEREOF}

The present invention relates to seasoned seaweed seasoned with onion salt and a method of manufacturing the same, and more specifically, seasoned with onion salt containing onion powder in raw seaweed, seasoning by the antioxidant action of the ingredients of onion and fatty acids of raw seaweed. By suppressing the production of lipid peroxide lipids, not only can the health functionality of seasoned seaweed, which is the final product, but also extends the storage period, and relates to seasoned seaweed seasoned with onion salt that ensures storage safety and its manufacturing method.

Seaweed is a commodity that accounts for 30% of Korea's total seaweed production.It is rich in protein, vitamin A, minerals, taurine, and fiber, and has a unique flavor.

Such laver has recently attracted attention as a plant high protein food that regulates the imbalances of dietary habits resulting from excessive intake of animal foods.

However, the quality of seaweed varies depending on the variety, the environment of the farm, the harvesting time and the manufacturing method, and there is a problem of easily changing during distribution and storage. The quality evaluation of seaweed is carried out by the sensory method with the color tone, gloss, flavor, and contaminant incorporation as an index. Especially, color tack is evaluated as the most important requirement to prevent the quality deterioration by suppressing the change of pigment during processing and storage. .

Recently, Kim's products, which are widely used in the market, are produced and distributed in the form of dried laver and seasoned laver, but the demand for seasoning laver is increasing rapidly according to the trend of high-quality or simplified food.

However, seasoning laver has a problem of quality deterioration due to color change or taste change due to moisture absorption and oxidation due to contact with air during storage. Therefore, various attempts have been reported for the storage and quality maintenance of laver, and have been concentrated as a method for minimizing the quality deterioration caused by oxidation of fat. For example, by simply drying the raw laver at 40 ~ 60 ℃ and adjusting the water content to 10 ~ 15%, we try to optimize the optimal processing and storage conditions such as roasting temperature, storage temperature, water activity, light source, packing condition, etc. Doing. As a result, the average moisture has the biggest influence on the safety 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 is it difficult to make it, but it is difficult to apply it to both production lines of weak and competitive dry laver production even if the optimum conditions are found.

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. .

Therefore, the present inventors tried to minimize the quality degradation caused by oxidation of fat after processing the conventional seasoning seaweed, seasoned with onion salt during the manufacturing process, antioxidant activity of the components of onion and fatty acids of raw seaweed The company found that it inhibits the formation of lipid peroxide in seasoned seaweed, and prolongs the storage period of seasoned seaweed as a final product and suppresses oxidation to improve the quality during processing and storage process and to produce high value-added products that can enhance health functionalities. By implementation, the present invention has been completed.

An object of the present invention is to season with onion salt to provide seasoning laver with improved functionality and storage safety.

Another object of the present invention is to provide a method of producing seasoned seaweed with improved functional and storage safety by applying the mixed oil containing perilla oil to raw material laver and seasoning with onion salt while increasing the flavor of taste. will be.

In order to achieve the above object, the present invention is seasoned with onion salt containing 10 to 30% by weight of onion powder in the raw seaweed to provide seasoning laver secured storage safety.

In the above, the raw seaweed may be coated with mixed oil containing 10 to 15% by weight perilla oil, the onion salt is seasoned in an amount of 0.3 to 1.5g / ㎠ in the raw seaweed.

Seasoned seaweed seasoned with onion salt of the present invention maintains storage stability by maintaining the amount of lipid peroxide to less than 3.5 μmol / ㎖ within 24 weeks of storage period.

The present invention is the first roasting step at 250 to 280 ℃ to oil the surface of the raw seaweed; Seasoning step of sprinkling onion salt containing 10 to 30% by weight of onion powder in the primary roasting; After the seasoning step, a second roasting step at 250 to 280 ℃; provides a method for producing seasoning laver consisting of.

In the manufacturing method of the present invention, the raw material of the first step is characterized in that it is applied as a mixed oil containing 10 to 15% by weight perilla oil.

The onion powder of the first step is used to grind the onion is peeled off, lyophilized and then pulverized to a maximum average particle size of 200 mesh or less, onion salt containing 10 to 30% by weight of the onion powder 0.3 to It is seasoned in the quantity of 1.5g / cm <2>.

The present invention, as seasoned with onion salt containing onion powder, provides a new seasoned seaweed is improved flavor and imparted functionality due to onion components. In particular, the seasoning laver according to the present invention by applying a mixed oil containing perilla oil, from the onion component while giving the flavor of the perilla oil, the safety is given to the fat and rancidity can be secured storage safety.

In addition, the method of manufacturing seasoned seaweed seasoned with onion salt of the present invention is freeze-dried onion is removed only onion peel, by using onion salt mixed with crushed onion powder and general salt, safety against rancidity of fats and oils It can be secured to provide seasoning with improved functionality and storage safety.

1 is a measurement result of lipid peroxide production according to the storage period for seasoned seaweed seasoned with onion salt of the present invention,
Figure 2 shows the results of measuring the amount of lipid peroxide produced according to the storage period after seasoning seasoned seaweed seasoned with onion salt of the present invention.

Hereinafter, the present invention will be described in more detail.

The present invention is seasoned with onion salt containing 10 to 30% by weight of onion powder in raw seaweed to provide seasoning laver secured storage safety.

Onium ( Allium cepa L ) used in the present invention is a perennial plant belonging to the family Liliaceae, has a long history of cultivation and has a unique taste and aroma, and is one of seasoning vegetables widely used around the world with pepper, garlic and the like. Onions contain flavonoids such as quercetin, kaempferol and rutin, and in particular quercetin, which acts as a powerful antioxidant to prevent oxidative damage and fat loss of cells. ) Account for at least 80% of all flavonoids. Other onions include quercetin-related substances and sulfur compounds such as allyl disulfide, diallyl sulfide, and S-methylcystine-sulfoxide, and thus the antioxidant, antihypertensive, anti-arterial, antibacterial, and cholesterol-lowering effects of these components It has been reported to have excellent effects on suppressing allergic reactions and increasing blood circulation. In addition, allicin, which is contained in onions, enhances the efficiency of absorption and utilization of vitamin B1 by binding to vitamin B1 as well as enhancing stamina.

Seasoned seaweed of the present invention is seasoned with onion salt contained in the form of powder of onion component containing such a component. At this time, the onion salt is preferably contained 10 to 30% by weight of onion powder. If the content is less than 10% by weight, the expected effect due to the onion component content is insufficient, when the content exceeds 30% by weight, the flavor of the onion flavor is strong in seasoning seaweed, the overall preference decreases.

The present invention provides seasoning laver seasoned with onion salt to raw seaweed laver coated with mixed oil containing 10 to 15% by weight of perilla oil.

Seasoned seasoned seaweed with onion salt of the present invention was observed up to 12 weeks or 24 weeks after storage period regardless of mixed oil treatment containing perilla oil, and the amount of lipid peroxide was maintained at 3.5 μmol / ml or less. .

delete

However, although seasoned seaweed made with mixed oil containing perilla oil was observed higher than the acid value of seasoned seaweed containing no perilla oil, raw seaweed was coated with mixed oil containing perilla oil of the present invention and seasoned with onion salt. The seasoned seaweeds were observed to have lipid peroxide production up to 12 weeks of storage or up to 24 weeks of storage. In addition, when seasoning with onion salt of the present invention shows a result that the amount of lipid peroxide is slightly increased as the storage period elapses. Therefore, seasoning laver of the present invention can confirm the safety impartment to fat and oil rancid from the components of the onion.

The mixed oil containing perilla oil of the present invention preferably contains 10 to 15% by weight of perilla oil, when contained in less than 10% by weight of perilla oil, it is insufficient to improve the flavor added to seasoned seaweed, 15% by weight When exceeded, it is unpreferable since it can promote the fat-and-oil rancidity rate by the increase of the linolenic acid contained in perilla oil.

Seasoned seaweed of the present invention is preferably seasoned with raw salt seaweed in the amount of 0.3 to 1.5g / ㎠. At this time, if the amount of onion salt is less than 0.3g / ㎠, the seasoning is weak, not only can lower the preference, but also the storage safety action to obtain with onion salt is insufficient, on the other hand, if it exceeds 1.5g / ㎠, The seasoning laver, which is a product, decreases the taste due to excessive onion and saltiness.
Seasoned seaweed seasoned with onion salt after application with mixed oil containing perilla oil of the present invention, even after 12 months or 24 months from the date of manufacture, which is the shelf life of ordinary corn oil (general mixed oil) Lipid peroxide production is only slightly increased, so there is almost no change, and the antioxidant reaction between the components of onion salt and the fatty acids of raw seaweed can be confirmed. In particular, after rancidity in oil for 12 hours at 60 ℃, after measuring the amount of lipid peroxide produced according to the storage period, in the case of seasoned seaweed (Comparative Example 1 and Comparative Example 2) using ordinary salts (TBA) content shows a tendency to increase, the seasoning laver of Examples 1 to 4 of the present invention can be confirmed that the results of extremely small increase in the content of lipid peroxide (TBA) with increasing storage period. Accordingly, it can be predicted that the decomposition reaction of other components is suppressed by the binding of the allicin of allion component and the oil molecule of perilla oil.

The present invention provides a method for producing the seasoned seaweed. More specifically,

Oiling the raw seaweed surface first roasting step at 250 to 280 ℃;

Seasoning step of sprinkling onion salt containing 10 to 30% by weight of onion powder in the primary roasting; And

After the seasoning step, the second roasting step at 250 to 280 ℃;

The first step in the seasoning method of the seasoning laver of the present invention may use a general mixed oil in the raw seaweed, more preferably, may be applied to the raw seaweed with a mixed oil containing 10 to 15% by weight perilla oil. By using the mixed oil containing the perilla oil, it is possible to enhance the texture and flavor of the sesame oil seasoned with sesame oil than when treated with ordinary mixed oil.

At this time, the perilla oil is preferably contained in the content of perilla per 10 to 15% by weight, if contained in less than 10% by weight of the perilla oil, it is insufficient to improve the flavor added to seasoned seaweed, and exceeds 15% by weight In addition, this is undesirable because it can promote the fat loss rate due to the increase of linolenic acid contained in perilla oil. In other words, linolenic acid contained in perilla oil is automatically oxidized over time.

In the second step of the production method of the present invention, the onion powder is used to grind the onion peeled onions, lyophilized and then pulverized to a maximum average particle size of 200 mesh or less. In this case, when the pulverized powder exceeds 200 mesh, the moisture content is high, and thus seasoning laver becomes sticky in the summer season, where humidity is high, which is not preferable.

In addition, it is preferable that onion salt is seasoned in an amount of 0.3 to 1.5 g / cm 2 in the raw seaweed in the seasoning step of the second step. At this time, if the amount of onion salt is less than 0.3g / ㎠, the seasoning is weak, not only can lower the preference, but also the storage safety action to obtain with onion salt is insufficient, on the other hand, if it exceeds 1.5g / ㎠, The seasoning laver, which is a product, decreases the taste due to excessive onion and saltiness.

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.

&Lt; Example 1 >

delete

2008 domestic onion was purchased and lyophilized (FD5508, Ilshin Lab Co., Ltd., Korea) and then pulverized to prepare an onion powder with 200mesh.

Onion salt (Baeksul, Korea) was added to 15% by weight of the prepared onion powder and mixed to sift evenly to prepare an onion salt.

Regular corn was evenly applied to a laver of 15 × 20 cm, first baked at 250 ° C. for 4 seconds, and 0.3 g / cm 2 of the onion salt was sprinkled for 2 seconds at 250 ° C. to prepare seasoned seasoning with onion salt.

<Example 2>

The flavored salt (Baeksul, Korea) was prepared in the same manner as in Example 1, except that onion salt containing onion powder containing 30% by weight of onion salt was prepared seasoned seasoned with onion salt.

<Example 3>

Onion salt containing 15% by weight of onion powder is prepared, and evenly apply mixed oil containing 10% of perilla seed oil in 15 × 20 cm of laver and bake at 250 ° C. for 1 second, and sprinkle the onion salt 0.3 g / cm 2 at 250 ° C. Seasoned seasoning laver with onion salt baked for 2 seconds for 6 seconds.

<Example 4>

Onion salt containing 30% by weight of onion powder is prepared, and evenly apply mixed oil containing 10% perilla sesame oil to 15 × 20 cm of laver and bake at 250 ° C. for 4 seconds, and sprinkle the onion salt 0.3 g / cm 2 at 250 ° C. Seasoned seasoning laver with onion salt baked for 2 seconds for 6 seconds.

&Lt; Comparative Example 1 &

Seasoned seaweed was prepared by seasoning with normal salt containing no onion powder.

Comparative Example 2

Seasoned seasoning laver was prepared in the same manner as in Example 3, except that the general salt containing no onion powder component was sprinkled with 10% of perilla oil mixed oil evenly spread.

Experimental Example 1 Measurement of Weight Change According to Storage Period

Five pieces of laver, which were well sealed, were randomly selected, and their weights were measured, and the value was expressed as the average value of five laver. Hereinafter, Table 1 shows the weight change results according to the storage period.

As a result of measuring the change in weight of seasoned seaweed seasoned with onion salt, the weight of seaweed increased as storage period increased. From these results, it can be confirmed that, during the oxidation of fats and oils, carbonyl compounds such as alcohols, aldehydes and ketones, and oxides such as acids and polymers accumulate, resulting in weight gain.

Experimental Example 2 Chromaticity Measurement

The prepared seasoned seaweed was measured using a color reader (Color reader, CR-300 Chroma Meter, Minolta Camera Co., Osaka Japan), a (red), b (yellow), L (brightness) The value was repeated 3 times and the average value is shown in Table 2 .

As a result of chromaticity measurement according to the storage period, seasoned seaweed seasoned with onion salt showed a level of lightness, redness and yellowness which were increased significantly compared with the results of general seasoned seaweed.

Experimental Example 3 General Component Analysis

The general component of the prepared seasoned seaweed was analyzed according to the AOAC method. In other words, the moisture content is 105 ℃ atmospheric pressure drying method, the ash is measured directly by 600 ℃, crude protein content by the micro-Kjeldhal method, crude fat was used Soxhlet method, crude fat content is Soxhlet It was measured by a Soxhlet extraction method. The results are shown in Table 3 .

As confirmed by the component analysis results, in the case of seasoning laver prepared in Example 4, it showed a high moisture content, and the content of crude ash was observed regardless of the storage period. In addition, the longer the storage period in all samples, the lower the crude fat content was confirmed the results.

Experimental Example 4 Fatty Acid Analysis

N-hexane was added to 10 g of the seasoned seaweed, and 5 ml of n-hexane was added to 0.1 g of the sample concentrated under reduced pressure at 40 ° C., followed by 100 μl of 2N-KOH MeOH, followed by centrifugation at 3000 rpm for 10 minutes. The supernatant was then used for GC analysis. At this time, the column is set to an oven temperature of 180 ° C (5 minutes) -10 ° C-230 ° C (5 minutes) using Innoax (Innowax, 30 × 0.25 × 0.1), and sample injection temperature 230 ° C and detection temperature 250 ℃, the analysis was carried out under the analysis conditions of 15 minutes. The results are shown in Table 4 .

As confirmed in Table 4, the seasoning laver of Example 3 and Example 4 added perilla oil was slightly reduced as compared to the seasoning laver without added perilla oil with increasing storage period, The content of linolenic acid increased.

Experimental Example 5 Analysis of Tocopherol Content

After adding n-hexane to 10 g of the seasoned seaweed prepared, 5 ml of methanol was added to 0.1 g of the sample concentrated under reduced pressure at 40 ° C., and then mixed vigorously, followed by centrifugation at 3000 rpm for 10 minutes and HPLC using a supernatant. Analyzed using.

As a result of measuring the storage of tocopherol content of laver, the highest tocopherol content was confirmed in the seasoning laver prepared in Example 2, and the lowest tocopherol content of the seasoning laver of Example 3 was shown. Except for Comparative Example 1, the tocopherol content decreased with storage period.

Experimental Example 6 Acid Value Measurement

The acid value was measured by the Pearsons method. Specifically, 10 g of laver was extracted by adding n-hexane, and then 25 g of ethyl ether: ethanol = 1: 1 mixed solution was added to 1 g of the sample concentrated under reduced pressure at 40 ° C. After shaking, 2 ~ 3 drops of 1% phenolphthalein solution was added and titrated with 0.1N KOH, and the titration time was determined as the time point at which pink continued.

As a result of the acid value measurement, the seasoning laver of Example 2 seasoned with onion salt containing 30% by weight of onion powder showed low lipid peroxide production even after 24 weeks of storage.

At 0 weeks of storage, the seasonings of Examples 3 and 4 were high.

In addition, the acid value of seasoned seaweed without added perilla oil was observed lower than seasoned seaweed with added perilla oil, because the result is that linolenic acid contained in perilla oil acts as an oxidation promoter over time and is automatically oxidized.

Experimental Example 7 Measurement of Lipid Peroxide Production

N-hexane was added to the four seasoned seaweeds prepared above, oil was extracted at 40 ° C. under water bath, and concentrated under reduced pressure. To 100 μg of each sample, 1 ml of 1% TBA (2-thiobarbituric acid) and 2.8% TCA (tri-chloroacetic acid) were added and mixed, and then boiled at 100 ° C. for 15 minutes, cooled sufficiently, and then pyridine: n-butanol ( 1:14) was added to 3ml of the solution and the mixture was mixed and centrifuged at 3,000rpm (Ultra Spectrophotometer 3000, Pharmacia Co. Ltd, German) for 10 minutes, and then the supernatant was taken and colorimetrically determined at 532nm.

Results of measurement of the amount of lipid peroxide produced according to the storage period are shown in FIG. 1 . The production of lipid peroxide is very important in terms of rancidity and toxicity, as can be seen from the results of Figure 1, in Comparative Example 1 and Comparative Example 2, the amount of lipid peroxide produced significantly increased with storage period .

However, when seasoned with onion salt, the amount of lipid peroxide produced by storage period increased slightly. However, the seasoned seaweed of Example 4 showed a tendency to rapidly increase the production of lipid peroxide after storage period, so that the content of onion salt It can be a standard to adjust the effective range of.

From the results of the measurement of the amount of lipid peroxide produced, seasoned laver of Examples 1 to 4 seasoned with onion salt showed safety against rancidity of fats and oils, and α and δ in which allicin contained in onions was present in fats and oils. Expected to be safe for binding to tocopherols.

Experimental Example 8 Measurement of Changes in Lipid Peroxide Content after Lattice

Randomly select two pieces of laver that are well sealed and put the laver into different types for 12 hours in 60 ℃ water bath condition, and then disperse the oil, extract oil under 40 ℃ water bath condition by adding n-hexane, Concentrated. To 100 μg of each sample, 1 ml of 1% TBA (2-thiobarbituric acid) and 2.8% TCA (tri-chloroacetic acid) were added and mixed, and then boiled at 100 ° C. for 15 minutes, cooled sufficiently, and then pyridine: n-butanol ( 1:14) was added to 3ml of the solution and the mixture was mixed and centrifuged at 3,000rpm (Ultra Spectrophotometer 3000, Pharmacia Co. Ltd, German) for 10 minutes, and then the supernatant was taken and colorimetrically determined at 532nm.

Figure 2 shows the results of the measurement of lipid peroxide produced according to the storage period after 12 hours of rancidity, in Comparative Example 1, the lipid peroxide (TBA) content increased with increasing storage period. In the case of Comparative Example 2 also confirmed the same tendency.

On the other hand, seasoning laver of Example 1 and Example 2 was found to increase the content of lipid peroxide (TBA) with increasing storage period is extremely small. In addition, in the case of Example 3, the longer the storage period was confirmed that the amount of lipid peroxide (TBA) production hardly increased. From the above results, it can be predicted that the decomposition reaction of other components is suppressed by the binding of allicin of the onion component and the oil-retaining molecule of perilla oil.

Experimental Example 9 Sensory Evaluation

Twenty four trained panelists were selected for sensory evaluation. In order to grasp the difference in sensory characteristics between the seasoned seaweeds of the comparative example and the salt added with onion salt, the sensory evaluation items were color, flavor, taste, texture and overall quality. Regarding, the average value was evaluated using a 9-point scale (1 point: very bad, 9 points: very good). The panel was informed of the evaluation items through the training process and the sensory test method was also trained. Samples were presented in white plates marked with random numbers at room temperature and panels evaluated for randomly presented samples.

As a result of the sensory evaluation, the seasoning laver of Example 1 was the highest in terms of color, falvour, taste, and texture, and the overall acceptability was shown in Example 3 and Example Seasoned seaweed prepared in 4 was the most appreciated.

As described above, the present invention, as seasoned with onion salt containing onion powder, provided a new flavored seaweed flavor is improved and imparted functionality due to the onion component. In particular, the seasoning laver according to the present invention by applying a mixed oil containing perilla oil, from the onion component while giving the flavor of the perilla oil, the safety is given to the fat and rancidity can be secured storage safety.

In addition, the present invention by using the onion salt mixed with crushed onion powder and general salt after freeze-dried onion, to ensure the safety of rancidity of fats and oils to provide a method of manufacturing seasonings to improve the functionality and storage safety It was.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims. .

delete

Claims (8)

Raw material steaming,
Seasoned laver with onion salt containing 10-30% by weight of onion powder pulverized with an average particle diameter of 200 mesh or less after grinding and removing the peeled onion. According to claim 1, wherein the seasoning laver coated with mixed oil containing 10 to 15% by weight of perilla oil in the raw seaweed is maintained in less than 3.5 μmol / ㎖ of lipid peroxide production within 24 weeks of storage period to ensure storage stability The seasoning seaweed characterized in that. delete delete Oiling the raw seaweed surface first roasting step at 250 to 280 ℃;
Seasoning seasoning step of grinding onion salt containing 10 to 30% by weight of onion powder pulverized to the average particle diameter 200 mesh or less after grinding the onion roasted in the first roasted seaweed;
After the seasoning step, the second roasting step at 250 to 280 ℃; The method of manufacturing the seasoning laver of claim 1. The method of claim 5, wherein the raw seaweed is coated with mixed oil containing 10 to 15% by weight perilla oil. delete delete

Images