KR101233133B1 - 모시를 이용한 조미 맛김 및 그 제조방법 - Google Patents
모시를 이용한 조미 맛김 및 그 제조방법 Download PDFInfo
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- KR101233133B1 KR101233133B1 KR1020110030578A KR20110030578A KR101233133B1 KR 101233133 B1 KR101233133 B1 KR 101233133B1 KR 1020110030578 A KR1020110030578 A KR 1020110030578A KR 20110030578 A KR20110030578 A KR 20110030578A KR 101233133 B1 KR101233133 B1 KR 101233133B1
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
Abstract
Description
Claims (8)
- 컨베이어 건조기에 의한 건조단계를 거쳐 건조된 마른 김들 중에 포함된 파지김 또는 이물질을 제거하는 원료선별단계와;
모시농축추출액을 마른 김의 표면과 이면중 적어도 어느 한 면에 스프레이 분무한 후 초벌구이하여 1차구이김을 만드는 1차구이단계와;
상기 1차구이김의 표면과 이면중 적어도 어느 한 면에 해바라기유와 참기름 및 모시농축추출액이 혼합된 모시조미유액을 도포하여 1차 조미김들을 만드는 1차조미단계와;
상기 1차조미김의 표면과 이면 중 적어도 어느 한 면에 모시분말 및 식염이 혼합된 조미모시분말을 도포하여 2차조미김을 만드는 2차조미단계와; 그리고
상기 2차조미김을 구워 최종적으로 모시맛김을 완성하는 2차구이단계
를 포함하는 것을 특징으로 하는 모시를 이용한 조미 맛김의 제조방법
- 청구항 1에서, 상기 모시농축추출액은 모시풀을 채취하여 물로 모시풀에 묻은 흙과 같은 이물질을 씻어 제거하고 바람이 잘 통하는 음지에서 말린 다음 1기압 95±5℃의 열수 100kg당 10~30kg의 모시를 5-15분간 열수 추출하여 얻어진 모시추출액을 감압건조하여 수분활성도 0.75 이하로 농축함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김의 제조방법
- 청구항 1 또는 청구항 2에서, 모시조미유액은 김 100중량부 대하여 5~10중량부의 수분을 함유하고 소정 크기를 가진 3.0±0.5g의 마른 김에 도포되는 조미유액으로서, 마른 김 100중량부 대하여 5~25 중량부의 해바라기유, 1~5중량부의 참기름 및 마른 김 100중량부에 대하여 0.01~10중량부의 모시농축액상추출물이 혼합되도록 레시틴을 첨가하여 균질화기기로 교반함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김의 제조방법.
- 청구항 1 또는 청구항 2에서 조미모시분말은 채취한 모시풀을 수세한 후 100±5℃의 물에 3-7분간 데쳐 건저 내어 2-4일간 자연 건조하여 분쇄한 다음 다시 70±5℃의 건조기에서 30분 내지 90분 동안 인공건조 및 저온살균(pasteurization)하여 망목의 크기가 1~2mm인 체를 통과하는 크기의 모시분말을 마른 김 100중량부에 대하여 0.01~20중량부로 만들고 이 모시분말에 마른 김 100중량부에 대하여 1~5중량부의 식염을 혼합함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김의 제조방법
- 마른 김의 표면과 이면 중 적어도 어느 한 면에 모시농축추출액이 스프레이 분무되어 구워진 1차구이김의 표면과 이면 중 적어도 어느 한 면에 해바라기유, 참기름 및 모시농축추출액이 혼합된 모시조미유액을 도포하여 1차조미김을 만들고, 1차조미김의 표면과 이면 중 적어도 어느 한 면에 모시분말 및 식염이 혼합된 조미모시분말을 도포하여 2차조미김을 만든 다음 2차로 구워 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김
- 청구항 5에서, 상기 모시농축추출액은 모시풀을 채취하여 물로 모시풀에 묻은 흙과 같은 이물질을 씻어 제거하고 바람이 잘 통하는 음지에서 말린 다음 1기압 95±5℃의 열수 100kg당 10~30kg의 모시를 5-15분간 열수 추출하여 얻어진 모시추출액을 감압건조하여 수분활성도 0.75 이하로 농축함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김
- 청구항 5 또는 청구항 6에서, 모시조미유액은 김 100중량부 대하여 5~10중량부의 수분을 함유하고 소정 크기를 가진 3.0±0.5g의 마른 김에 도포되는 조미유액으로서, 마른 김 100중량부 대하여 5~25 중량부의 해바라기유, 1~5중량부의 참기름 및 마른 김 100중량부에 대하여 0.01~10중량부의 모시농축액상추출물이 혼합되도록 레시틴을 첨가하여 균질화기기로 교반함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김
- 청구항 5 또는 청구항 6에서 조미모시분말은 채취한 모시풀을 수세한 후 100±5℃의 물에 3-7분간 데쳐 건저 내어 2-4일간 자연 건조하여 분쇄한 다음 다시 70±5℃의 건조기에서 30분 내지 90분 동안 인공건조 및 저온살균(pasteurization)하여 망목의 크기가 1~2mm인 체를 통과하는 크기의 모시분말을 마른 김 100중량부에 대하여 0.01~20중량부로 만들고 이 모시분말에 마른 김 100중량부에 대하여 1~5중량부의 식염을 혼합함으로써 제조되는 것을 특징으로 하는 모시를 이용한 조미 맛김
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