KR101404539B1 - Method for Preparing of Functional High Quality Seasoned Laver - Google Patents

Abstract

The present invention relates to a method for preparing functional seasoned laver which improves the quality and storability using natural ingredients, more specifically, to a method for preparing high functional seasoned laver which improves the quality and storability, and enhances the nutrition by preventing coloring by suppressing the lipid oxidation of fat which is used in preparation of seasoned laver by using natural ingredients such as dried powder of bamboo leaf-hot-water extract, dried powder of Platycodon grandiflorus fermentation metabolites, yeast powder, etc. A method for preparing functional seasoned laver according to the present invention includes: a first step of preparing a dried powder of a bamboo hot-water extract by freeze drying the bamboo leaf hot-water extract and preparing a dried powder of Platycodon grandiflorus fermentation metabolites by fermenting and freeze drying a Platycodon grandiflorus hot-water extract; a second step of preparing a seasoning mixed oil by adding and mixing the dried powder of bamboo leaf hot-water extract, dried powder of Platycodon grandiflorus fermentation metabolites and yeast powder; and a third step of coating the seasoning mixed oil on each layer of laver and roasting the coated laver.

Description

Technical Field [0001] The present invention relates to a method for preparing a functional seasoning laver,

More particularly, the present invention relates to a method for producing seasoned roasted rice using natural materials, and more particularly, to a method for producing seasoned roasted rice using natural materials such as bamboo leaf hot water extraction dry powder, The present invention relates to a method for producing high-quality seasoned steaming which is not only improved in storage quality of high quality but also enhanced in nutrition by inhibiting lipid oxidation of the fat used in the manufacture of kimchi to prevent discoloration.

Kim is a red algae cultivated mainly by the aquaculture mainly in the southern coast of Korea. It is known as algae with abundant vitamins and calcium and various physiological activities. Kim is usually processed into dried kimchi, especially with roasted kimchi and seasoned kimchi. In recent years, the consumption of seasoning has increased as convenience and health orientation are pursued.

Traditionally, the seasoned kimchi has been processed by using ovary oil, sesame oil perilla oil, etc. Recently, a mixture of olive oil, grape seed oil, and safflower seed oil, which are highly unsaturated fatty acids, is used. However, many edible oils of unsaturated fatty acids also have a dysfunction of rancidity, so it is necessary to prevent them.

On the other hand, conventional techniques for producing seasoned roots include Korean Patent Laid-Open Nos. 2005-24139, 2007-70875, 2005-74712, 2005-50271, and other chitosan, kelp, and onion And a variety of techniques such as a method of producing spent seasoning have been proposed.

The present invention has been developed to improve the problem of rancidity and browning during the seasoning and commercialization of seasoning, and it is an object of the present invention to improve the problem of rancidity and browning by adding a functional material made of natural materials during seasoning, There is a technical problem in producing functional seasoning.

In order to solve the above-described technical problem, the present invention provides a method for producing bamboo leaf hot-water extract, which comprises preparing bamboo leaf hot-water-extracted dry powder by freeze-drying bamboo leaves, fermenting hot water extract of bamboo leaf and freeze- A first step; A second step of preparing a seasoning mixed oil by adding the bamboo leaf hot water-extracted dry powder, the bellflower fermented metabolism dry powder, and the yeast powder to edible oil; And a third step of applying the seasoning mixed oil of the second step to the sheet and then baking it.

According to the present invention, since seasoning steaming is made using a natural material having strong antioxidant power such as dried bamboo leaf hot-water-extracted dry powder and blooming fermented metabolite, the seasoning steaming is more effective than the conventional seasoning prepared by simply applying cooking oil and salt only It is possible to produce high-quality seasoning with enhanced nutritional content as well as improvement of storage stability by inhibiting rancidity and browning. In particular, since natural materials harmless to the human body are used, it can be manufactured with seasoning of superior commercial quality in response to the demands of modern people who are pursuing well-being.

 The present invention is characterized in that, in order to improve the functionality and storage stability in producing seasoning steaming, natural materials such as dried bamboo leaf hot water extraction dried powder, dried bamboo fermented metabolite and yeast powder are used. In the present invention, in order to prevent rancidity and browning, the most important problem in commercializing seasoning steaming products is the heat of bamboo leaves derived from natural materials Extracted dry powder, dried powder of a blooming fermented metabolite, and yeast powder as natural antioxidants or browning inhibitors.

Specifically, the method of manufacturing functional seasoning according to the present invention is characterized in that the hot water extract of bamboo leaves is prepared by lyophilizing bamboo leaf hot water extraction dry powder, and the hot water extract of bamboo leaf is fermented and lyophilized, A first step of manufacturing; A second step of preparing a seasoning mixed oil by adding the bamboo leaf hot water-extracted dry powder, the bellflower fermented metabolism dry powder, and the yeast powder to edible oil; And a third step of applying the seasoning mixed oil of the second step to the sheet and baking the same.

The first step is to prepare the dry powder of bamboo leaf hot water extraction extract and the dried powder of the bamboo leaf fermentation metabolite for use as a natural antioxidant. The dried bamboo leaf hot water extraction dry powder is prepared by adding water to the dried bamboo leaf 10 times, ℃ for 5 hours and then filtered and then concentrated by freeze-drying the hot-water extract concentrate of bamboo leaves. The dried powder of the blooming fermented metabolite is obtained by heating the dried bellflower at a temperature of 95 to 100 ° C for 5 hours by adding 10 times of water, filtering it and then concentrating it to a concentration of about 10 brix to obtain a blooming hot water extraction concentrate, 10% of Bacillus subtilis culture medium is inoculated and cultured at 40 占 폚 for 5 days or 10% of Aspergillus niger culture medium is inoculated and cultured at 30 占 폚 for 10 days. The thus cultured culture is filtered and freeze-dried Is appropriate.

The second step is to prepare the seasoning mixed oil using the dried bamboo leaf hot-water-extracted dry powder and the blooming fermented metabolite dry powder prepared in the first step. The seasoning mixed oil is prepared by adding the bamboo leaf hot- Fermented metabolic materials are prepared by adding dry powder and yeast powder, and may be prepared by further adding salt. Bamboo leaves have various physiological activities such as antioxidation, antioxidant, anticancer effect and antioxidative effect with a large amount of phenol content, such as biochemical metabolism promotion effect, spelea elimination effect, sterilization and insecticidal effect, Because of the obesity effect, the physiological activity of such bamboo leaves can be expected in the present invention as well. In addition, bellflower is effective not only for bronchitis but also for diuretic action, detoxification action, and mitigating action, and also has an effect of suppressing inflammation and ulcers and enhancing immune function. Since such a bellflower is used by fermentation in the present invention, The insoluble materials can be decomposed through fermentation, and various kinds of by-products such as vitamins can be produced during the fermentation process, thereby improving the digestibility and nutrition. Yeast powder is added for nutritional enhancement. Yeast powder is not only proven to be edible but also contains excellent nutrients such as proteins, natural vitamins (especially vitamin B group), essential minerals (especially chromium), plant fibers and nucleic acids Brewer's Dried Yeast is suitable.

On the other hand, in the second step, the edible oil is suitably selected from one or more of vegetable oils such as sesame oil, olive oil, soybean oil, okra oil, grape seed oil, safflower oil, rice bran oil or cottonseed oil. Furthermore, it is preferable to mix 0.2 to 0.4 part by weight of dried bamboo leaf dry powder, 0.2 to 0.4 part by weight of dry matter of the blooming fermented metabolism substance and 0.2 to 0.4 part by weight of brewer's yeast powder in 100 parts by weight of the edible oil in view of functionality, economical efficiency and palatability However, if salt is further added and mixed, 0.8-1.6 parts by weight of salt is suitable.

In the third step, the seasoning mixture is prepared using the seasoning mixed oil prepared in the second step. To prepare seasoning for seasoning, we prepare the sheet for seasoning. For seasoning, pickle is dried by selective washing and drying. Apply the seasoning mixed oil to the prepared sheet and then cook for 5 ~ 6 seconds at 220 ~ 260 ℃. If salt is added to the seasoning mixture, it is sufficient to bake only one time. However, if salt is not added to the seasoning mixture, the seasoning mixture is applied and baked at 220 ~ 260 ° C for 5 ~ 6 seconds. It is preferable to further bake at 220 to 260 ° C for 5 to 6 seconds to further add seasoning with salt. Here, the roasting temperature and roasting time are the results considering the ideal texture and easy penetration of the coating material.

Since the seasoned kimchi thus prepared contains the yeast powder and the dried powder of the phloem metabolism, the antioxidant activity of the dried powder of the bamboo leaf hot water extraction extract and the bamboo leaf fermentation metabolism body, Is completed with the functional seasoning suppressed. As a result of confirming through practical examples, it was confirmed that acid spoilage was suppressed when the seasoning steaming was made by using the dry powder of bamboo leaf hot water extract, the dried powder of bamboo leaf fermented product, and the yeast powder.

Hereinafter, the present invention will be described based on examples. However, the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention.

[ Example 1 ] Material preparation

(1) Production of dry powder of hot water extraction of bamboo leaves

The dried bamboo leaves were added with water 10 times, heated at 95 ~ 100 ℃ for 5 hours, filtered, concentrated by concentration of 20brix, and then the lyophilized concentrate of bamboo leaves was lyophilized to prepare hot water extract powder of bamboo leaves.

(2) Preparation of dried powder of blooming fermented metabolite

10% of water was added to the dried bellflower, heated at 95 to 100 ° C for 5 hours, filtered and concentrated to 10brix. Bacillus subtilis culture medium 10% was inoculated into the bellows hot water extract concentrate and incubated at 40 ° C for 5 days The culture thus obtained was filtered, and then lyophilized to prepare a dried powder of the plasma moromi mash extract.

[ Example  2] Seasoned Kim  Produce

(1) Manufacture of sheet iron

Kim 's ginseng was selectively washed, molded to a certain size, and dried at around 5% moisture content to prepare a sheet.

(2) Manufacture of seasoning mixed oil

To 100 parts by weight of an edible oil mixed with an equal amount of sesame oil, olive oil and soybean oil, 0.3 part by weight of the dried powder of hot water extract of bamboo leaf obtained in [Example 1], 0.3 part by weight of dried powder of blooming fermented metabolite, ) Were mixed to prepare a seasoning mixed oil.

(3) The first grill

The seasoning mixture was applied to the surface of the sheet and baked at 240 ℃ for 5 ~ 6 seconds.

(4) Salt application and secondary grilling

After the first grilling process, natural salt was applied and baked at 240 ℃ for 5 ~ 6 seconds. Thus, the seasoning according to the present invention was completed.

[ Example  3] Seasoned Kim  Sensory test

A seasoning test according to [Example 2] was carried out for the sensory test. The sensory evaluation was performed on 20 panelists (20 ~ 23years old), and 4 items such as preference, color, smell and taste were evaluated by the preference scale test method of 10 points scale. The evaluation result is as shown in [Table 1] .

Sensory test Sensual item Purity Color smell flavor Manufactured dried anchovy 8.8 8.7 8.5 8.8 Very bad: 0 points, average: 5 points, very good: 10 points

As shown in [Table 1], the seasoning prepared according to the present invention showed a high preference of 8 or more, and accordingly it is expected that the seasoning seasoning according to the present invention can be produced with high quality.

[ Example  4] Seasoned Kim  Evaluation of shelf life

The most common types of waxy deposits during storage of Kimchi are lipid oxidation and browning. These reactions are lipid oxidation and nonenzymatic browning with changes in temperature, humidity, and pH. In this Example, the degree of rancidity (TBA) of fat was measured in comparison with the general seasoning to verify the effect of seasoning prepared according to [Example 2]. The degree of rancidity of the fat was measured at room temperature for 2 months, and the result of browning can be deduced according to the extent of rancidity.

Local rancidity (TBA) division  TBA Example Comparative Example Two months after storage 16.43 32.84

As shown in the above [Table 2], the seasoning (example) prepared according to the present invention was significantly lower than that of the general seasoning (comparative example), which is presumably due to the treatment of seasoning mixed oil . From the above results, it can be said that the seasoning prepared according to the present invention increases the storage stability.

Claims (6)

Bamboo leaf hot water extract is prepared by lyophilizing bamboo leaf hot water extraction dry powder, fermenting bellflower hot water extract and freeze-drying to prepare dried bamboo leaf fermented metabolite dry powder;
A second step of preparing a seasoning mixed oil by adding the bamboo leaf hot water-extracted dry powder, the bellflower fermented metabolism dry powder, and the yeast powder to edible oil;
A third step of applying the seasoning mixed oil of the second step to the sheet and then baking;
And drying the dried seasoning. The method of claim 1,
Wherein the second step is carried out while producing a seasoning mixing channel in which salt is further added and mixed. The method of claim 1,
Wherein the third step is a step of applying a seasoning mixed oil, baking it first, baking it after applying salt, and baking it secondarily. 4. The method according to any one of claims 1 to 3,
Wherein the first step comprises fermenting the fermented Bacillus subtilis or Aspergillus niger culture broth by fermenting the fermented Bacillus subtilis or Aspergillus niger culture to lyophilized hot water extract, Gt; 5. The method of claim 4,
In the second step, 0.2 to 0.4 part by weight of bamboo leaf hot-water-extracted dried powder, 0.2 to 0.4 part by weight of dried powder of the platycodon fermented metabolite, and 0.2 to 0.4 part by weight of brewer's yeast powder are mixed with 100 parts by weight of edible oil, Wherein the method comprises the steps of: The method of claim 5,
Wherein the second step is performed by selecting at least one selected from the group consisting of sesame oil, olive oil, soybean oil, mallow oil, grape seed oil, safflower seed oil, rice bran oil and cottonseed oil as the edible oil.