KR101342757B1 - Manufacturing method for seasoned laver using red ginseng - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned laver using red ginseng comprising a step of pulverizing frozen red ginseng into ice powder and coating the surface of the laver with the powder. Sugar can be added in a red ginseng solution. According to the invention, the red-ginseng powder is not blown off in the red ginseng coating, so that the waste of the red ginseng is prevented. By adding sugar in the red ginseng solution, red ginseng is well adhered to the laver and the bitter taste of the red ginseng is reduced. [Reference numerals] (S210) Step of producing red ginseng solution by dissolving red ginseng in water;(S220) Step of freezing, pulverizing red ginseng solution and producing into ice powder;(S230) Step of coating dried laver with red ginseng solution ice powder;(S240) Firstly roast dried laver;(S250) Coat firstly roasted laver with plant oil;(S260) Coat plant oil coated laver with salt powder;(S270) Firstly roast salt powder coated laver

Description

Manufacturing method of seasoning laver using red ginseng {Manufacturing method for seasoned laver using red ginseng}

The present invention relates to a method of preparing seasoned seaweed using red ginseng, and more specifically, seasoned seaweed so as to include the nutrition of red ginseng by crushing the frozen red ginseng solution and making it into ice powder. It relates to a laver production method.

Laver is a bird of the red algae purple hair, and its body is about 30cm long and its edge is flat but wrinkled. It is black purple or red purple and edible to grow like moss on rocks in the sea. Seaweed is a nutritious food because it contains a lot of protein and vitamins. The protein contained in five pieces of dried laver corresponds to one egg, and vitamin A is equivalent to two eggs contained in one piece of laver. In addition, vitamins B1, B2, B6, B12, etc., and contains a lot of B2. Vitamin C is known to be more stable than vegetables. Nutritional components of a typical seaweed are as described in the table shown in FIG.

Seasoned laver refers to the seasoned processed seasoning with dried seasoning after seasoning with dried laver. The baking temperature, heat treatment condition and time should be properly managed according to the characteristics of the product. · There should be no odor. Recently, seasoned seaweed is also produced in various ways according to the diversification of diet and well-being craze, and other substances are added to the seaweed in order to take other nutrients together. For example, Korean Patent No. 0812662 describes the application of functional ingredients such as plum, green tea, red ginseng, ginseng, seaweed, red pepper, garlic and mushrooms to laver. In this case, in order to prevent the powder from being blown away or discarded, the salt is sprayed and coated with a concentrate of the functional ingredient, and the salt is roasted.

However, coating other materials with salt in this way has a problem in that the manufacturing process is complicated and the manufacturing cost is increased, and the taste of seasoning laver cannot be prevented due to the functional material.

An object of the present invention is to provide a seasoning laver production method that can prevent the red ginseng powder from flying when the seasoning laver including red ginseng at low cost.

In another aspect, the present invention is to provide a method of producing seasoning laver ginseng red ginseng component is well attached to the seaweed and can reduce the bitter taste of red ginseng.

In order to achieve the above object, the method of manufacturing seasoning laver using red ginseng according to an embodiment of the present invention comprises the steps of making a red ginseng solution by dissolving red ginseng in water, and freezing and then grinding the red ginseng solution into ice powder; Applying red ginseng solution ice powder to dried laver, first roasting dried laver to 270-290 ° C., and applying one or more vegetable oils selected from the group consisting of jade oil, sesame oil and perilla oil to the first roasted laver And applying the salt powder to the laver to which the vegetable oil is applied, and performing secondary roasting of the laver to which the salt powder is applied at 270 to 290 ° C.

In the seasoning method using red ginseng according to an embodiment of the present invention, sugar (糖) may be further added to the red ginseng solution in the preparation of the red ginseng solution.

The seasoning laver production method using red ginseng according to an embodiment of the present invention may be applied by including black garlic powder in the salt powder in the step of applying the salt powder. Black garlic powder is soaked in coffee extract or jasmine tea and dried to form a powder.

The seasoning laver production method using red ginseng according to the present invention does not apply the red ginseng powder directly to the seaweed, so it is made into a red ginseng solution and then frozen and crushed to apply ice powder, thus preventing red ginseng from being wasted during application. have.

In addition, the seasoning laver production method using red ginseng according to the present invention, by adding sugar (糖) to the red ginseng solution so that the red ginseng is well attached to the seaweed, reduces the bitter taste of red ginseng.

1 is a table showing the nutritional components of common seaweed.
2 is a flow chart showing a seasoning laver production method using red ginseng according to an embodiment of the present invention.
Figure 3 is a table showing the sensory test results for seasoned seaweed prepared by six methods.
Figure 4 is a graph showing the sensory test results for seasoned seaweed prepared by six methods.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.

2 is a flow chart showing a seasoning laver production method using red ginseng according to an embodiment of the present invention.

As shown in Figure 2, in order to prepare a seasoning laver using red ginseng according to the present invention to make a red ginseng solution by dissolving red ginseng in water (S210). Red ginseng solution can be prepared by dissolving red ginseng powder or red ginseng concentrate in water. Red ginseng is light yellow brown or light reddish brown ginseng which is carefully peeled and dried by steam for a long time without peeling. Red ginseng concentrate refers to the concentrated concentration of soluble red ginseng extracted from filtered red ginseng steamed and steamed by steam or other methods and extracted with filtered solvent with water or alcohol or a mixture of water and alcohol. In the present invention, red ginseng powder is a term that includes not only powdered red ginseng (100%) but also powdered red ginseng concentrate. Red ginseng removes the toxins of raw ginseng and produces new bioactive ingredients that are beneficial to the body during the process of steaming (steaming with steam), and contains the most types of saponins than any other ginseng such as fresh ginseng and white ginseng. Its high content helps to strengthen immune function, improves constitution, helps active activity of normal cells, and is well digested and absorbed so that anyone can take it. It is characteristic that there is no change of content component.

The red ginseng solution is preferably in a concentration of 3wt% to 5wt%. When the concentration of the red ginseng solution is less than 3wt%, the effect of red ginseng does not appear, and when the concentration of the red ginseng solution is 5wt% or more, the texture of seasoned seaweed is reduced to the bitter taste unique to red ginseng.

In another embodiment, when preparing a red ginseng solution, sugar may be added to the red ginseng solution. The sugar can be sugar, glucose, oligosaccharide, and the like. Sugar ensures that red ginseng adheres well to seaweed and reduces the bitter taste of red ginseng. The concentration of sugar is preferably 0.5wt% to 1wt%. That is, red ginseng solution is prepared by dissolving 3 to 5 g of red ginseng and 0.5 to 1 g of sugar per 100 g of water. In another embodiment, plum blue may be added as a sugar. Plum scent has a sweet plum flavor and strong sweetness, so it is preferable to add a little less than sugar. For example, it is good to add 0.3 to 0.7g of plum blue per 100g of water. Plum wine is good for fatigue recovery, and the sweet taste is so strong that it reduces the bitter taste of red ginseng.

When the red ginseng solution is made, the red ginseng solution is frozen and ground to make ice powder (S220). Ice powder can be made by using an ice breaker. If the ice powder is very fine in micrometer or nano unit, it may be blown when the ice powder is applied, so the size of the millimeter unit is preferable.

When the red ginseng solution ice powder is prepared, the red ginseng solution ice powder is applied to dry steam (S230). Dried laver means that the raw laver is washed, dehydrated and shredded, then floated on the feet with a certain thickness and width, and then dried to produce a plate. Dry laver is selected by considering moisture, weight, production area, production area, etc. Selected dry steam is passed through a metal detector to check for metallic foreign matter. Ice powder has some weight, so unlike red ginseng powder, the powder does not fly when applied. Therefore, red ginseng is not wasted and application rate is also improved.

When the red ginseng solution ice powder is applied, dry laver is first roasted (S240). The primary roasting can be performed by using an infrared ray, the temperature is preferably 270 ~ 290 ℃. During the first roasting, the water in the ice powder evaporates and only the red ginseng remains in the seaweed. In addition, the first roast can remove the moisture remaining in the dry seaweed. In another embodiment, in order to maintain the crispy texture of the finally prepared seasoned seaweed, the first roasting temperature may be 350 to 370 ° C., but the first roasting time may be within 3 seconds. This can quickly evaporate the ice powder applied to the dry laver to make the seasoning taste better.

The first roasted seaweed is coated with vegetable oil (S250). To improve consumer health, the vegetable oil may be any one or more oils selected from the group consisting of jade oil, sesame oil, perilla oil and sunflower seed oil. In order to improve the texture of the prepared seasoned seaweed, vegetable oil is preferably mixed at a ratio of 74.5% by weight of jade oil, 9.5% by weight of sesame oil, 5.6% by weight of perilla oil, and 10.4% by weight of sunflower seed oil. In particular, in the present invention, the bitter taste of red ginseng can be offset by the sweet taste of sunflower seed oil by applying sunflower seed oil. In particular, sunflower seed oil has a smoke point of 250 ° C. higher than sesame oil (smoke point 160 ° C.) and perilla oil (smoke point 170 ° C.) and is suitable for seasoning laver heated at high temperature. Sunflower seed oil is produced by cold pressing to minimize the destruction of various nutrients that are susceptible to high temperatures.

The salt powder is applied to the steamed vegetable oil (S260). Salt powder can be used with a mixture of salt and ocher salt for the health of the consumer. Salt means the common salt that humans can consume. Ocher salt is salt made by putting natural salt into ocher container and high temperature direct firing in a kiln. Ocher salt is a high-quality salt purified by eliminating various impurities and harmful components remaining in sun salt and completely recrystallizing and activating the salt by far-infrared radiation heat generated from ocher container during high temperature direct fire. The use of ocher salts can make seasonings that are good for the health of the consumer, but in the case of ocher salts, the saltiness is less than the salt and may not be suitable for the taste of consumers. Therefore, it is desirable to make salt powder by mixing salt and ocher salt. Considering the texture of the seasoned seaweed and the health of consumers, the salt powder is preferably mixed with 37% by weight of salt and 64% by weight of ocher salt.

When the salt powder is applied to the seaweed, the seaweed undergoes a second roasting process (S270). Secondary roasting can be performed by using an infrared ray, the temperature is preferably 270 ~ 290 ℃. Seasoned seaweed after secondary roasting is cut to size and packed.

In another embodiment of the present invention may further comprise seasoning laver including black garlic powder. The black garlic powder will be powdered after freeze-drying the black garlic. To prepare black garlic, the whole garlic is trimmed and aged first at 75 ° C. for 13-15 days. At this time, in order to prevent evaporation of water, it is preferable to seal and mature in heat-resistant polyethylene. If the sealing is not matured by heat-resistant polyethylene, there is a problem that black garlic is dried or burned out before completion. When the first ripening is completed, the sealed garlic is taken out and then aged for 7 days at room temperature (about 25 ° C.) with good ventilation to complete the black garlic. Garlic contains Allin, an organic sulfur component, which causes the cells to break down when the garlic is cut or ground. I turn to allicin. Fermentation of garlic with black garlic while maintaining a constant temperature and humidity inactivates allicinase and inactivates spicy taste, and browning reaction occurs by sugar and protein to increase fructose and fructooligosaccharide content to increase sweetness and antioxidant activity. It is made in an increasing state. Therefore, seasoning laver using black garlic powder does not smell like garlic and taste of seasoning laver becomes better. Black garlic powder is applied by mixing with salt powder. In consideration of the texture of the seasoned seaweed and the health of consumers, it is preferable to mix the salt powder and black garlic powder in a weight ratio of about 2: 1.

In another embodiment, black garlic may be dipped in coffee extract or jasmine tea and then dried. When black garlic is immersed in coffee extract or jasmine tea, the garlic-like odor, which may be left by less ripening during the manufacture of black garlic, is completely removed. If the concentration of coffee extract or jasmine tea is dark, the flavor may be flavored coffee or jasmine, so the concentration is preferably 10 ~ 20ppm.

Thus, seasoning laver using red ginseng helps the health of consumers because seasoning laver contains nutrition of red ginseng. In particular, seasoned seaweed is a food that can be ingested with a meal, so if the seasoned seaweed contains nutrition of red ginseng, consumers can naturally eat the nutrition of red ginseng.

In order to grasp the characteristics of seasoned seaweed according to the manufacturing method, the seasoning seaweed was prepared in six ways and then sensory experiment was conducted. For the sake of accurate comparison, all six manufacturing methods used Seocheon-san dried laver as the raw material, and the same salt powder was used.

Example 1

Example 1 prepared seasoned seaweed according to the conventional seasoning method. That is, dried laver was first roasted at 280 ° C., then coated with vegetable oil mixed with jade oil, sesame oil, and perilla oil, and salt powder was applied, followed by secondary roasting at 280 ° C. to prepare seasoning laver.

Example 2

Example 2 is the same as in Preparation Example 1, but the salt powder was mixed with red ginseng powder grapes. Salt powder and red ginseng powder were mixed in a weight ratio of about 5.5: 3.

Example 3

In Example 3, seasoned laver was prepared using a 4 wt% red ginseng solution prepared by dissolving 4 g of red ginseng powder per 100 g of water. Specifically, red ginseng solution ice powder was applied to dried laver, and dried laver was first baked at 280 ° C., and then applied with vegetable oil mixed with jade oil, sesame oil, perilla oil and sunflower seed oil. Thereafter, the salt powder was applied, and then roasted at 280 ° C. to prepare seasoned laver.

Example 4

Example 4 was prepared in the same manner as in Example 3, but by adding oligosaccharides to the red ginseng solution. In this example, red ginseng solution was prepared by dissolving 4 g of red ginseng and 0.8 g of oligosaccharide per 100 g of water.

Example 5

In Example 5, the production method was the same as in Example 4, but the black garlic powder was mixed and applied to the salt powder. As black garlic powder, black garlic was dipped in jasmine tea and dried to make a powder. Salt powder and black garlic powder were mixed in a weight ratio of 2: 1.

Example 6

In Example 6, seasoned laver was prepared using a red ginseng solution prepared by dissolving 4 g of red ginseng and 0.5 g of plum blue per 100 g of water. In the manufacturing process, the red ginseng solution ice powder was applied to dried laver, and the dried laver was first roasted at 350 ° C. for 2 seconds, and then applied with vegetable oil mixed with jade oil, sesame oil, perilla oil and sunflower seed oil. Thereafter, the salt powder was applied, and then roasted at 280 ° C. to prepare seasoned laver.

The sensory experiment was conducted by blind test by randomly arranging seasoned laver prepared by the method described in Examples 1 to 6. The sensory evaluation staff consisted of 10 members including housewives, adolescents, the elderly, and office workers. Sensory test personnel gave a score of 1 to 10 points for each evaluation item. A score of 1 means that the evaluation is bad, and a score of 10 means that the evaluation is good. Sensory test results are as shown in FIGS. 3 and 4.

As shown in Figures 3 and 4, Example 6 was evaluated to be the best in taste, and Example 4 and 5 were also found to be excellent with a slight difference. Through this, it can be seen that the taste of seasoned seaweed is better when it is added with sugar than when red ginseng is added simply. Especially, the taste of seasoned seaweed is the best when the added sugar is plum wine. When only red ginseng was added, the taste was evaluated to a similar degree compared to conventional seasoning laver.

In fragrance, Example 6 is the most excellent, and Example 1 is next. Through this, when red ginseng is added to seasoned laver, it can be seen that the scent is somewhat lower than that of conventional seasoned laver. However, even when red ginseng is added, it can be seen that the flavor of the seasoned seaweed improves due to the aroma of plum when it is added with plum plum.

In terms of color, Example 1, a conventional seasoning laver, was found to be the best. When red ginseng is added or sugar is added, it is judged that these ingredients stick to dry laver and reduce the color of seasoned laver.

As for the overall preference, Example 6 was the highest, and Examples 4 and 5 were similarly high. Examples 1, 2 and 3 showed similar levels of preference. In the case of Example 6, the taste and aroma are superior to other examples, and the first roasting temperature is higher than other examples, and it is determined that the overall preference is high due to the crispy texture.

In summary, the results of the sensory experiments, Example 6 received the highest score in all categories except color. Taste received high scores in Examples 4, 5, and 6 with added sugar, and Example 6 with aroma received high scores compared to other examples, and the color was a conventional seasoning without adding red ginseng or sugar. Kim received a high score, the overall preference of Example 6 received a high score, and Examples 4 and 5 to which sugar was added received good evaluation.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (3)

Dissolving red ginseng in water to make a red ginseng solution;
Freezing and grinding the red ginseng solution to form ice powder;
Applying the red ginseng solution ice powder to dry steam;
First roasting the dried laver to 270-290 ° C .;
Applying at least one vegetable oil selected from the group consisting of jade pear oil, sesame oil, perilla oil and sunflower seed oil to the first roasted laver;
Applying salt powder to the steamed vegetable oil; And
Seasoning laver using the red ginseng, characterized in that it comprises the step of secondary roasting the laver coated with the salt powder at 270 ~ 290 ℃. The method of claim 1,
The step of making the red ginseng solution
Seasoning laver using red ginseng, characterized in that the addition of sugar (糖) to the red ginseng solution. 3. The method according to claim 1 or 2,
The step of applying the salt powder,
Method of producing seasoning laver using red ginseng, characterized in that the salt powder is dipped in coffee extract or jasmine tea and dried to apply black garlic powder made of powder.

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