KR101485174B1 - The method of laver using plum - Google Patents

Abstract

The present invention relates to a method for preparing laver using Japanese apricot, which enables nutrients to be usefully taken in and improves the flavor and preference of Japanese apricot by pulverizing the Japanese apricot and seasoning the layer with salt and the pulverized Japanese apricot, the method being characterized by including: a first step of preparing selected laver; a second step of drying and pulverizing flesh of Japanese apricot into 60 to 80 mesh; a third step of placing the laver in a grill line and firstly heating; a fourth step of applying oil on a surface of the firstly heated laver; a fifth step of seasoning the surface of the laver, to which oil is applied, with salt and Japanese apricot powder; and a sixth step of secondly reheating the seasoned laver.

Description

[0001] The present invention relates to a method of manufacturing laver using plums,

More particularly, the present invention relates to a method for producing steaming kimchi using a plum which is made by powdering maesil and seasoning it together with salt to effectively ingest a unique flavor and nutrients .

(Laver) is a major edible algae that has a long history of edible use, contains high quality nutrients, and is an important food resource with good taste. It has a high effect of contributing to fishery income by aquaculture. However, There is a characteristic that the production period is relatively limited from November to March of the following year which is maintained.

In spite of the long history of production and consumption of the food, the main processing products are processed and dried in the form of dried kimchi, and dried kimchi is processed and consumed in the form of secondary processed products such as seasoned kimchi. However, Compared with processed foods, the palatability and quality characteristics of the products are simple, resulting in lowered shipment of dried kimchi due to consumption congestion and the resulting deterioration of value as a source of income for fishermen.

In the conventional method for producing dry laver, the laver is put into a tank, washed with stirring for several hours, molded to a predetermined size, aged and dried to produce dried laver.

In addition, Korean Patent No. 10-0372754 (Kim's new seasoning method) and Korean Patent No. 10-0448596 (a method of producing a plum fermented broth and a kimjang containing it) as a prior art for seasoning, And then dewatered in a seasoning liquid and dehydrated or dried, spraying and drying the seasoning liquid to maintain a uniform crude outer appearance, and processing seasoning seasoning for seasoning with good seasoning.

However, the above-mentioned prior arts may have a high defect rate that shrinks during drying due to a difference in salinity due to high cost rise due to excessive use of immersion liquid and difficulty in immersion for a predetermined time in the process. The absorption rate in the product is low and there is a possibility that problems such as excessive disappearance may occur.

In addition, there is a problem that the seasoning liquid such as sesame oil and the extract such as the plum fermentation liquid are not mixed due to the difference in specific gravity, so that it is difficult to season in a liquid form.

And. Korean Patent No. 10-0812662 (Coated salt, a method for producing the same, and a seasoning using the same) discloses a seasoning composition in which a salt is roasted and a roasted salt is sprayed with a plum concentrate to prepare a coated salt and apply it .

Such a constitution has a problem that the salt is melted or damped during the spraying of the concentrate to the salt, and there is a possibility that the salt is not completely coated but only partly coated.

Korea Patent No. 10-0372754 2003.02.05 Korean Patent No. 10-0448596 2004.09.03 Korean Patent No. 10-0812662 2008.03.05

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above problems, and it is an object of the present invention to provide a method of manufacturing steaming using plum, in which the plum is powdered to the same size as the grain of salt, There is a purpose.

It is also an object of the present invention to provide a method of manufacturing steaming using plums which can effectively ingest an effective ingredient of plum and improve flavor and palatability unique to plums.

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory and are not intended to limit the invention to the precise forms disclosed. .

A method of manufacturing laver using a plum according to an embodiment of the present invention includes a first step of preparing selected plum, a second step of drying the plum pulp to 60 to 80 mesh and drying the plum, A third step of firstly heating the surface of the laver coated with the oil and applying oil to the surface of the laver which is primarily heated and a fifth step of applying the oil to the surface of the laver coated with the oil, And a sixth step of reheating the seasoned steam secondarily.

According to an embodiment of the present invention, 150 to 200 parts by weight of the kimchi, 1 to 6 parts by weight of the oil and 1 to 2 parts by weight of the salt are mixed with 1 part by weight of the plum powder, do.

According to one embodiment of the present invention, the oil is prepared by mixing ovine oil and sesame oil at a weight ratio of 4: 1.

According to one embodiment of the present invention, the steaming is characterized by being produced by heating at 300 to 350 DEG C for 8 to 12 seconds.

According to an embodiment of the present invention, the method further includes a seventh step of finely dividing the second heated Kim into a predetermined size and packaging the same in a packaging container.

The method of manufacturing plums of the present invention by means of the solution of the above-mentioned problems has the effect that the plum is pulverized to the same size as the particles of the salt, and the plum is uniformly sprayed on the surface of the plum with the salt.

In addition, the active ingredient of the plum can be usefully ingested, and the flavor and palatability unique to plums can be improved.

FIG. 1 is a flowchart showing a method of manufacturing a steak using plums according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the present invention is not limited to or limited by the embodiments. Like reference symbols in the drawings denote like elements.

FIG. 1 is a flow chart showing a method of manufacturing steaming using a plum according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing laver using plums according to an embodiment of the present invention includes a first step S110 for preparing a selected laver, a second step S120 for drying and pulverizing the plum, , A third step (S130) of firstly heating the steaming oil, a fourth step (S140) of applying oil to the surface of the steely heated steaming oil, a step (S140) of applying oil to the surface of the steaming oil, A fifth step (S150) of seasoning with a plum powder, and a sixth step (S160) of reheating the seasoned steam secondarily.

First, the raw material is washed or dehydrated immediately after harvesting, either by harvesting the harvested harvested material from January to March, or harvested immediately after harvesting, and using the harvested seeds, .

When the raw material is too young, the physical strength of the product is low and the storage ingredient content is not sufficient, so that the yield of the product after the preparation and drying is low,

It is easy to lose the balance of taste due to heat denaturation of crude and fine in the heating process. When seawater temperature after March exceeds 10 ℃, the raw material of Kimchi is roughened and the texture is rough, Which is not suitable for water treatment and supercritical process.

The first step (S110) of preparing the selected roasted roast in consideration of the condition of the surface of the roasted roast, the texture of the roasted roast, etc. may be performed.

As a raw material of plum for manufacturing the plum, plum pulp, pickles and powder can be utilized. It is difficult to uniformly apply the plum flesh to the surface of the kim, and the pickled plum needs to be re-dried again and pulverized, and also the vinegar is contained and the raw material cost is high, so that the plum pulp is pulverized .

A second step (S120) of drying and pulverizing the plum pulp may be performed. The plum pulp is lyophilized and pulverized to a size of 60 to 80 mesh, which is usually the same as that of the salt used for seasoning.

A third step (S130) in which the above-mentioned steaming is put into the grilling line and is primarily heated can be performed. One of the selected seaweeds is placed on the roasted line, and the grilled seaweed is grilled. The above-mentioned steaming is primarily carried out while removing impurities and the like on the surface of the above-mentioned laver to facilitate the absorption of the oil to be described below.

A fourth step (S140) of applying oil to the surface of the firstly heated steaming in the third step (S130) may be performed. The oil may be composed of corn oil and sesame oil purified from corn. The method of applying the oil is such that the mixture of the above oak oil and sesame oil is mixed at a weight ratio of 4: 1 and applied to the surface of the laver in a uniform manner, or the oak oil is first applied to the surface of the laver, and then the sesame oil is applied or applied in the reverse order And various design changes are possible.

A fifth step (S150) of seasoning the surface of the oil to which the oil is applied with salt and plum powder may be carried out. The plum powder is pulverized into a size of 60 to 80 mesh, which is the same size as the size of the salt used in the conventional seasoning, and mixed with the salt in a weight ratio of 4: 1 to the surface of the laver. By mixing the salt with the plum powder, the process steps can be reduced and the working efficiency can be increased.

If the plum powder is pulverized to less than 60 mesh, microfine powder is applied between the surfaces of the plum powder and the texture of the plum powder is poor. When the plum powder is pulverized by more than 80 ms, the plum powder is not mixed with the salt, It is preferable to pulverize to a size of 60 to 80 mesh.

And a sixth step (S160) of reheating the seasoned steam secondarily may be performed. In the step 6, it is preferable to heat the steep at 300 to 350 DEG C for 8 to 12 seconds.

When the steaming is heated at a temperature of less than 300 ° C, the degree of the steaming of the steaming steam is insignificant, and if the steaming is performed at a temperature exceeding 350 ° C, the steaming steam is heated to a high temperature, .

After the six steps, the seventh step (S170) of packing the steaming bag into a predetermined size and packing the steaming bag into a packaging container may be further performed. In the seventh step, the roast having passed through the roast line is automatically counted and the roasted roast is packed in the container, the first wrapping step is carried out, and a plurality of the first wrapped products are bundled and wrapped Step can proceed.

≪ Comparative Example 1 &

In Comparative Example 1, the plum blend prepared by varying the raw material blend ratio is shown in Table 1 below.

Raw material ratio(%)  Heating temperature (℃) Heating time (sec) Kim 95.0

280


8
Plum powder 0.2 Corn oil 2.5 Sesame oil 0.5 Salt 1.8

As a result of heating for 8 seconds at a temperature of 280 ° C in the same manner as in Comparative Example 1, the addition amount of the plum powder was so small that it could not be distinguished from the normal steaming. The heating temperature was low and the heating time was short, Fell.

≪ Comparative Example 2 &

In Comparative Example 2, plum roots prepared by varying the raw material blend ratios are shown in Table 2 below.

Raw material ratio(%) Heating temperature (℃) Heating time (sec) Kim 95.0

380



10 Plum powder 0.8 Corn oil 1.5 Sesame oil 0.5 Salt 2.2

As a result of heating for 10 seconds at a temperature of 380 ° C in the same manner as in Comparative Example 2, the flavor of the plum was so strong that the characteristic taste of the laver was lost and the surface temperature of the laver was so high that the surface of the laver was brisketed, lost.

<Examples>

In the examples, plum roots produced with different raw material ratios are shown in Table 3 below.

Raw material  ratio(%) Heating temperature (℃) Heating time (sec) Kim 95.0

340



10

Plum powder 0.5 Corn oil 2.0 Sesame oil 0.5 Salt 2.0

As a result of heating for 10 seconds at a temperature of 340 ° C in the same raw material mixture as in the examples, the surface of the kim was well baked while feeling the crispy texture. Kim, prepared by mixing the raw materials as in the above-mentioned examples, can effectively ingest the original flavor and nutrients of the plum.

<Sensory Evaluation>

division General Kim Wood vinegar Plum kim flavor 4.85 ± 0.39 5.12 ± 0.38 5.80 0.35 color 5.57 + - 0.37 5.33 + - 0.34 6.20 ± 0.28 smell 5.05 0.36 5.22 ± 0.27 5.32 ± 0.32 Crispy 3.75 ± 0.38 5.29 ± 0.46 5.87 ± 0.34 Overall likelihood 4.71 ± 0.22 5.18 ± 0.27 5.74 + - 0.38

The results are shown in Table 4. The results are shown in Table 4. [Table 4] &lt; tb &gt; &lt; TABLE &gt;

Three kinds of kimchi were cooked in the same condition as Kim with plum, and then 12 students were enrolled in the food and medicine department of Korea International University. The taste, color, smell, crispness, The sensory evaluation was carried out using the SAS package (1996). The mean values and standard deviations of the 10 individuals were expressed, and the significance between the samples was tested by ANOVA and Duncan's multiple range test. As a result, the sensory evaluation of Kim using plum was significantly higher than that of Kim.

<Nutritional analysis>

Test Items result Test Items result Heat (kcal) 465 Saturated fat (g / 100g) 4.2 Carbohydrate (g / 100 g) 32.1 Trans fat (g / 100g) 0.0 Protein (g / 100 g) 28.9 Cholesterol (mg / 100g) 0.0 Water (g / 100g) 3.1 Dietary fiber (g / 100g) 20.1 Ash (g / 100g) 7.1 Vitamin A (㎍ / 100g) 0.0 Fat (g / 100g) 28.8 Vitamin C (mg / 100g) 88.83 Sodium (mg / 100g) 1,071.2 Calcium (mg / 100g) 63.20 Sugar (g / 100g) 0.3 Iron (mg / 100g) 6.70

Table 5 shows the results of analysis of nutritional elements of plums using platelet-derived nutrients by an entech analysis institute, Inc., an accredited testing and certification body.

Item 100g content % Nutrient reference value calorie 465kcal carbohydrate 32g 10% sugars 0g - Dietary Fiber 20g 80% protein 29g 53% Fat 29g 57% Saturated fat 4.2 g 28% trans fat 0g - cholesterol 0 mg - salt 1,070mg 54% Vitamin A 0 g - Vitamin C 88.8 mg 88% calcium 63.2 mg 9% iron 6.7 mg 56%

Table 6 shows the nutrient content and% nutrient standard value (ratio to daily nutrient standard value) per 100g of plum using plum.

It will be apparent to those skilled in the art that many other modifications and variations are possible in light of the above teachings and the scope of the present invention should be construed on the basis of the appended claims will be.

S110. The first step to prepare selected seaweed
S120. The second step of drying the plum pulp and pulverizing it to 60 to 80 mesh
S130. The third step of heating the pulverized steam first
S140. The fourth step of applying oil to the surface of the heated laver
S150. Step 5 to season the oil with salt and plum powder
S160. Step 6 to reheat the seasoned steam secondarily
S170. Seventh step of cutting the reheated steamed kimchi into a packing container

Claims (5)

A first step of preparing selected seaweed;
A second step of drying the flesh of the plum and pulverizing the same into 70-mesh particles of the same size as the salt;
A third step in which the above-mentioned steaming is put into a grilling line and is firstly heated;
A fourth step of applying the mixed oil to the surface of the firstly heated steaming oil at a weight ratio of 4: 1 oxbow oil to sesame oil;
A fifth step of seasoning the surface of the oil to which the oil has been applied with salt and plum powder;
A sixth step of secondarily reheating the seasoned Kim at 300 to 350 DEG C for 8 to 12 seconds;
A seventh step of finely dividing the second heated kimchi into a predetermined size and packing the same in a packaging container; , &Lt; / RTI &gt;
With respect to 1 part by weight of the above plum powder,
Wherein the mixture is prepared by mixing 150-200 parts by weight of Kim, 1 ~ 6 parts by weight of the oil, and 1 ~ 4 parts by weight of the salt.




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