KR101517504B1 - Functional seasoned laver and method for preparing same - Google Patents

Abstract

The present invention relates to a method for producing functional seasoning roasted with tomato powder. The seasoning according to the present invention uses tomato powder to improve the flavor and impart the functionality of tomato, and may be harmful when consumed in an excessive amount There is an advantage in terms of health because of the reduced salt content.

Description

TECHNICAL FIELD [0001] The present invention relates to a functional seasoning and a method for producing the same,

The present invention relates to a functional seasoning and a method of manufacturing the same, and more particularly, to a functional seasoning prepared by spraying tomato powder and a method for producing the same.

Kim has excellent nutrition and taste and is used for various purposes not only in Korea but also in the whole world. In terms of nutrition, Kim contains higher protein and taurine than other seaweeds. It also contains vitamins such as vitamin B1, vitamin A, vitamin B2, vitamin B12 and vitamin C and trace elements such as magnesium, iron, zinc and niacin It is a well-being food for modern people's health because it contains a large amount. In addition, Kim is an excellent food for prevention of adult diseases because EPS is an excellent ingredient for prevention of adult diseases such as arteriosclerosis, cholesterol accumulation, and hypertension, which accounts for about half of total fat content.

However, Kim is commonly used as a side dish or a side dish in the form of roasted kimchi baked only with salt and cooking oil, and its use is limited. As the eating habits are westernized, the consumption of kimchi consumed with rice is also decreasing, and it is necessary to develop a kimchi product of a new taste or form. In this regard, Korean Patent Application No. 10-2001-0034050 discloses an anchovy paste added with anchovy powder, which is disclosed in Korean Patent Application No. 10-2002-0032424, Korean Patent Application No. 10-2002-0032426, and Korean Patent Japanese Patent Application No. 10-2001-0006272 discloses a method for producing a composite seaweed using seaweeds such as seaweed, sea tangle, seaweed, and blue seaweed. In addition, Korean Patent Registration No. 10-0357737 discloses a method of using a saccharide (oligosaccharide, dextrin, sugar, sorbitol) for adhesion, Squid, pollack, and the like.

On the other hand, tomatoes are not only delicious, but also rich in various vitamins and nutrients. They have been ranked top among the top 10 health foods by America Time magazine to prevent cancer in humankind in the 21st century.

The most characteristic nutritional ingredient of tomatoes is lycopene, which is a powerful antioxidant such as vitamin C, vitamin E, and beta carotene. It prevents cardiovascular disease and exerts anticancer effects. In particular, lycopene contained in tomatoes has antioxidant ability twice as much as that of beta-carotene, which is a typical antioxidant ingredient, and exhibits antioxidant, anticancer effect (prostate cancer), prevention of cardiovascular disease and hypoglycemia, Breast cancer, and prostate cancer. The recommended dose of lycopene is 10 mg to 30 mg daily. Lycopene, which has the useful physiological activity as described above, is chemically synthesized or extracted from tomatoes and used in industry. However, when taken together with other nutrients in tomatoes rather than being consumed alone in a natural state rather than chemically synthesized, Provide higher health benefits.

The inventors of the present invention have been studying to develop a starch having excellent functionality and flavor, and have come to make seasoning steaming with tomato.

It is an object of the present invention to provide a method for producing seasoned roast with excellent functionality and flavor.

In order to accomplish the above object, the present invention provides a method for producing a vegetable oil, comprising the steps of: (1) (2) mixing tomato powder and salt to roast on which the cooking oil is applied; And (3) baking the steaming steam.

According to another object, the present invention provides a seasoning prepared according to the above production method.

The seasoning according to the present invention is advantageous in health because tomato flavor is improved by using tomato powder, the functionality of tomato is imparted, and the amount of salt which can be harmful when consumed in an excessive amount is reduced is advantageous.

(1) uniformly applying cooking oil to the surface of the dried product; (2) mixing tomato powder and salt to roast on which the cooking oil is applied; And (3) baking the steaming steam.

In the method of manufacturing seasoning according to the present invention, step (1) is a step of evenly applying the cooking oil to the surface of the dried product. The above step can be carried out according to a conventional seasoning method. Examples of the edible oil that can be used in the above step include oil widely known in the food field such as soybean oil, corn oil, sesame oil, perilla oil, olive oil, grape seed oil, sunflower oil, etc., It is preferable to use olive oil or corn oil in combination with perilla oil. Preferably, the perilla oil and the olive oil are mixed at a ratio of 30 to 70 wt% of the perilla oil: 30 to 70 wt% of the olive oil or the corn oil, but the mixing ratio is not limited thereto.

In the method of manufacturing seasoned roots according to the present invention, step (2) is a step of roasting in which tomato oil and salt are mixed and the cooking oil is applied. As the tomato powder used in the above step, commercially available tomato powder may be used, but it is preferable to use a dried powder after heating the tomato in terms of flavor, and most preferably, a predetermined olive oil is added to the tomato It is preferable to use a powder which is dried by heating.

Hereinafter, a method for producing tomato powder which can be used in the production method of the present invention will be described in detail.

In one embodiment of the invention, the tomato powder comprises (a) washing the ripe tomatoes; (b) cutting the tomato into several pieces; (c) drying the cut tomatoes; And (d) pulverizing the dried product.

In the above method, step (a) is a step of selecting and washing the tomatoes. Since the red tomatoes ripe with the blue tomatoes have a high content of lycopene ingredient and are beneficial to health, ripe tomatoes are selected, and they are cleaned Wash. In the step (b), the tomato is cut, and the tomato can be cut to a proper size using a conventional knife, a chopper, or the like. The step (c) is a step of drying the cut tomatoes, and the dried tomatoes can be obtained by hot-air drying or freeze-drying. In one embodiment of the present invention, the hot air drying can be performed for one to two hours with hot air at 80 to 90 ° C. In another embodiment of the present invention, the hot air drying can be carried out for 6 to 7 hours with hot air at 50 to 60 占 폚. In still another embodiment of the present invention, the hot air drying may be performed by first drying for 1 to 2 hours with hot air at 80 to 90 캜, followed by secondary drying for 6 to 7 hours with hot air at 50 to 60 캜. In another embodiment of the present invention, the lyophilization may be carried out at -60 캜 to -50 캜 for 4 to 5 hours. In another embodiment of the present invention, the freeze-drying can be carried out at -90 캜 to -80 캜 for 80 to 85 hours. In another embodiment of the present invention, the freeze-drying is rapid lyophilization for 4 to 5 hours at -60 캜 to -50 캜, followed by lyophilization at a temperature of -90 캜 to -80 캜 for 80 to 85 hours, Drying can be carried out. Meanwhile, step (d) is a process of pulverizing the dried tomatoes into a powder having a particle size of 100 to 200 mesh using a pulverizer.

In another embodiment of the present invention, the tomato powder comprises (a) washing ripe tomatoes; (b) cutting the tomato into several pieces; (c) heating the tomato; (d) drying the cut tomatoes; And (e) pulverizing the dried material.

In step (c), the tomato may be heated by using a cooking device such as a frying pan or a cooker. The heating may be carried out at 0 ° C to 75 ° C for 20 minutes to 40 minutes .

In another embodiment of the present invention, the tomato powder comprises (a) washing ripe tomatoes; (b) cutting the tomato into several pieces; (c) adding olive oil to the cut tomato; (d) heating the tomato; (e) drying the cut tomatoes; And (f) pulverizing the dried material.

The olive oil may be used in an amount of 0.5 to 10 parts by weight based on 100 parts by weight of tomato in the step (b) of the manufacturing process of the tomato powder according to the above embodiment. The addition of the olive oil increases the flavor of the tomato powder and can increase the lycopene content of the tomato ingredient.

The tomato powder may further include a sweetener or a flavoring agent to improve the taste. Examples of the sugar include sugar, oligosaccharide, and syrup honey. However, the present invention is not limited thereto.

The mixing ratio of the tomato powder and the salt used in the step (2) may be in the range of 50 to 95% by weight of tomato powder: salt = 5 to 50% by weight, but is not limited thereto.

In the method for producing seasoned roots according to the present invention, step (3) is a step of roasting the roast. The above steps may be carried out as is known in the art. For example, the steaming may be carried out at a temperature of 100 to 300 DEG C for 2 to 5 seconds. The fire used in the above may be an electric or gas fire, and the baking process may be performed manually or automatically.

The seasoning prepared according to the method of the present invention can remove the salty taste of kim, reduce the salty taste, increase the flavor by using the tomato powder, and limit the amount of salt that can adversely affect the health There are advantages to be able to.

The present invention will be described in detail with reference to Examples and Experimental Examples. However, the scope of the present invention is not limited to these Examples.

Manufacturing example  1: Preparation of tomato powder (1)

After purchasing ripe tomatoes, they were cleaned with a washing machine. The washed tomatoes were cut into several pieces and then dried with hot air at 80 to 90 DEG C for 2 hours. The tomato dried material was pulverized to a particle size of 100 to 200 mesh using a pulverizer to obtain a tomato powder.

Manufacturing example  2: Preparation of tomato powder (2)

Tomato powder was obtained by repeating the following procedure except that the tomato cut into several pieces in Preparation Example 1 was placed in a cooker and heated at 60 ° C to 75 ° C for 30 minutes.

Manufacturing example  3: Preparation of tomato powder (3)

In the preparation example 1, tomatoes cut into several pieces were placed in a cooker and heated at 60 ° C to 75 ° C for 30 minutes, except that 1 part by weight of olive oil was added to 100 parts by weight of tomatoes and heated, ≪ / RTI >

Example  1 to 3 and Comparative Example  1: Preparation of Seasoned Kimchi Using Tomato Powder Prepared by Different Manufacturing Method

According to the composition of Table 1, 20 parts by weight of the tomato powder prepared in Preparation Examples 1 to 3 were mixed with 80 parts by weight of salt. Dry oil (8 arthropods) was evenly applied with cooking oil (soybean oil), and the mixed tomato powder and salt were sprayed evenly on the surface of the kimchi. The above steels were baked at a temperature of 100 to 300 캜 for 2 to 5 seconds to prepare seasonings of Examples 1 to 3.

On the other hand, for comparison, seasoning of Comparative Example 1 in which only salt was sprayed was prepared.

Example 1 Example 2 Example 3 Comparative Example 1 Tomato powder
(Production Example 1) 20 - - - Tomato powder
(Production Example 2) - 20 - - Tomato powder
(Production Example 3) - - 20 - Salt 80 80 80 100

(Unit: parts by weight)

Experimental Example  1: Sensory evaluation

5 students in their twenties, 5 students in their 20s, 5 students in their 30s, 5 students in their 30s, and 5 students in their 40s and 50s were selected. Then, the sensory evaluation of the prepared samples of Examples 1 to 3 and Comparative Example 1 The taste was subjected to sensory evaluation. At the time of the inspection, the seasoned kimchi was dispensed at 1/8 of 8 arthropods for each type, and the samples were divided into a powdery taste and a whole flavor, and evaluated by 0 points (very poor) to 10 points (very good). The results of the sensory test are shown in Table 2 below.

Example
One Example
2 Example
3 Comparative Example
One Powdery taste 7.1 8.2 8.4 6.3 Overall flavor 6.9 7.2 8.8 5.2

As shown in Table 2, the taste of the seasonings of Examples 1 to 3 in which tomato powder was added was superior to that of Comparative Example 1 in which no tomato powder was added. There were many opinions that the seasoning added with tomato powder had less burden than the seasoning without added tomato powder, and that the addition of tomato powder offset the irritation of kim.

On the other hand, in case of tomato powder, the taste of the powder prepared by heating the tomato after drying without heating the tomato was better than that of the powder, and the taste of the powder prepared by adding olive oil during heating was the most excellent . There were many opinions that the tomato powder with olive oil added was stronger than the tomato powder which did not add olive oil and encouraged the appetite.

The above results show that the flavor of seasoning can be improved only by mixing the tomato powder with salt. It is shown that the tomato powder is more flavorful when heated or heated with olive oil than when dried.

Example  4 to 10: Preparation of seasoning with different contents of tomato powder

According to the composition of Table 3, the seasoning of Examples 4 to 10 was prepared by varying the content of tomato powder. The tomato powder was prepared from the tomato powder prepared in Preparation Example 3 based on the results of Experimental Example 1.

Example
4 Example
5 Example
6 Example
7 Example
8 Example
9 Example
10 Tomato powder
(Production Example 3) 5 10 20 40 50 60 80 Salt 95 90 80 60 50 40 20

(Unit: parts by weight)

Experimental Example  2: Sensory evaluation

The taste of the seasoning prepared in Examples 4 to 10 was evaluated by the same method as in Experimental Example 1. The results of the sensory test are shown in Table 4 below.

Example
4 Example
5 Example
6 Example
7 Example
8 Example
9 Example
10 Powdery taste 7.5 8.1 8.4 8.3 8.2 6.9 6.5 Overall flavor 7.9 8.3 8.8 8.4 8.1 7.1 6.1

As shown in Table 4, when the amount of the tomato powder was increased, the flavor did not change greatly in the powdery taste and the overall taste. However, when the amount of the tomato powder exceeds 50 wt% based on the total amount of the whole powders, the flavor is rather lowered. When the amount of the tomato powder is more than 50% by weight, the salty taste becomes weaker as a whole and the flavor of the tomato becomes less, and the unique flavor of the tomato is too strong to give a rejection.

The results show that it is preferable to use the tomato powder in an amount of 5 to 50% by weight based on the total amount of the whole powders.

Example  11 to 20: Preparation of Seasoning Kim with Different Types of Edible Oil

Tomato powder, and salt were mixed with soybean oil, corn oil, sesame oil, perilla oil, and olive oil in accordance with the composition of Table 5 below in order to find out which of the cooking oil suited to the cooking oil suited well with the cooking oil. The seasoning of Examples 11 to 20 was prepared in the same manner as in Example 3.

Example 11 12 13 14 15 16 17 18 19 20 Soybean oil 50 50 50 50 - - - - - - Corn oil 50 - - - 50 50 50 - - - Sesame oil - 50 - - 50 - - 50 50 - Perilla oil - - 50 - - 50 - 50 - 50 olive oil - - - 50 - - 50 - 50 50 Tomato powder (Preparation Example 3) 20 20 20 20 20 20 20 20 20 20 Salt 80 80 80 80 80 80 80 80 80 80

(Unit: parts by weight)

Experimental Example  3: Sensory evaluation

The taste of the seasonings prepared in Examples 11 to 20 was evaluated by the same method as in Experimental Example 1. [ The results of the sensory test are shown in Table 6 below.

Example 11 12 13 14 15 16 17 18 19 20 Powdery taste 8.2 8.3 8.6 8.4 8.7 8.8 9.0 8.5 8.6 9.4 Overall flavor 8.0 8.7 8.5 8.8 8.1 8.4 8.9 8.5 8.7 9.6

As shown in Table 6, when the types of cooking oil were varied, the flavor did not change significantly in the powdery taste and the overall taste. However, in case of seasoning of Example 20 using perilla oil and olive oil, unlike other cooking oil, it showed excellent flavor. The above results show that when tomato powder is used, the combination of perilla oil and olive oil is advantageous for improving the flavor.

Claims (6)

(1) uniformly applying cooking oil to the surface of the dried product;
(2) mixing the tomato powder and the salt in an amount of 5 to 50% by weight to 50 to 95% by weight;
(3) baking the steaming step
≪ / RTI >
The method according to claim 1,
Wherein the cooking oil of step (1) is composed of 30 to 70% by weight of olive oil or corn oil and 30 to 70% by weight of perilla oil.
The method according to claim 1,
Wherein the tomato powder of step (2) comprises: (a) washing the ripe tomatoes; (b) cutting the tomato into several pieces; (c) drying the cut tomatoes; And (d) pulverizing the dried material.
The method according to claim 1,
Wherein the tomato powder of step (2) comprises: (a) washing the ripe tomatoes; (b) cutting the tomato into several pieces; (c) adding olive oil to the cut tomato; (d) heating the tomato; (e) drying the cut tomatoes; And (f) pulverizing the dried material. ≪ Desc / Clms Page number 20 >
delete A seasoning prepared according to the manufacturing method of claim 1.