KR101524736B1 - Manufacturing method of Furikake using laver and Furikake using laver manufactured by the same - Google Patents
Manufacturing method of Furikake using laver and Furikake using laver manufactured by the same Download PDFInfo
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- KR101524736B1 KR101524736B1 KR1020130100328A KR20130100328A KR101524736B1 KR 101524736 B1 KR101524736 B1 KR 101524736B1 KR 1020130100328 A KR1020130100328 A KR 1020130100328A KR 20130100328 A KR20130100328 A KR 20130100328A KR 101524736 B1 KR101524736 B1 KR 101524736B1
- Authority
- KR
- South Korea
- Prior art keywords
- fried rice
- fermented product
- sugar
- liquid seasoning
- kim
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title abstract description 16
- 241000206607 Porphyra umbilicalis Species 0.000 title 2
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 34
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 30
- 235000009566 rice Nutrition 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 25
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000010025 steaming Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000021109 kimchi Nutrition 0.000 claims description 11
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 10
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 10
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- 235000013957 Lactobacillus brevis Nutrition 0.000 claims description 7
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- 241000209094 Oryza Species 0.000 abstract description 28
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 6
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- 239000004310 lactic acid Substances 0.000 abstract description 5
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- 235000020232 peanut Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
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- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- NNMALANKTSRILL-LXENMSTPSA-N 3-[(2z,5e)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3e,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C\2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C\C)N3)CCC(O)=O)/N/2)C)=N1 NNMALANKTSRILL-LXENMSTPSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
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- SHZGCJCMOBCMKK-DHVFOXMCSA-N L-fucopyranose Chemical compound C[C@@H]1OC(O)[C@@H](O)[C@H](O)[C@@H]1O SHZGCJCMOBCMKK-DHVFOXMCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000023555 blood coagulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 235000001916 dieting Nutrition 0.000 description 1
- 230000037228 dieting effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
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- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 239000011550 stock solution Substances 0.000 description 1
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- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/121—Brevis
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
본 발명은 김을 이용한 후리가케의 제조방법 및 이에 의해 제조된 김을 이용한 후리가케에 관한 것으로, 김을 세절하는 단계(단계 1); 상기 세절한 김에 액체 조미료, 식염수 및 당분을 혼합하는 단계(단계 2); 상기 액체 조미료, 식염수 및 당분과 혼합된 김을 발효시켜 발효물을 수득하는 단계(단계 3); 상기 발효물을 건조하는 단계(단계 4); 및 상기 건조 발효물에 분말 조미료를 혼합하여 김을 이용한 후리가케를 제조하는 단계(단계 5); 를 포함하여 제조하는 것을 기술적 특징으로 하며, 식이 섬유량이 풍부하고 유산균이 함유되어 있어 장내 미생물 균총 안정화를 도모하여 장의 기능을 활발히 하는 효과가 있다.The present invention relates to a method for producing fried rice using fried rice and a fried rice using the fried rice produced by the method. Mixing the liquid seasoning, the saline solution and the sugar (step 2); Fermenting the steaming mixed with the liquid seasoning, saline and sugar to obtain a fermented product (step 3); Drying the fermented product (step 4); And mixing the dry seasoning with the dried fermented product to prepare a fried rice using the steam (step 5); And is characterized in that it is rich in dietary fiber content and contains lactic acid bacteria, so that intestinal microflora stabilization is promoted and the intestinal function is activated.
Description
본 발명은 김을 이용한 후리가케의 제조방법 및 이에 의해 제조된 김을 이용한 후리가케에 관한 것으로, 보다 상세하게는 유산균 중에 김 발효 효과가 높은 균주를 선별하고 이를 이용하여 액체 조미료와 혼합된 김을 발효하고 분말 조미료를 첨가하여 식사시 밥 또는 죽에 뿌려 간편하게 섭취할 수 있는 김을 이용한 후리가케의 제조방법 및 이에 의해 제조된 김을 이용한 후리가케에 관한 것이다.
More particularly, the present invention relates to a method for producing Furigake using Kim and a method for producing Furigake using the Kim produced by the method, and more particularly, a method for fermenting a fermented Kim with a liquid seasoning, The present invention relates to a method for producing a fried rice using a kimchi which can be easily ingested by adding a powdered seasoning and sprinkled on a rice or porridge during a meal and a fried rice using the kimchi thus prepared.
김은 예로부터 해태 또는 해의로 알려져 왔으며 삼면이 바다로 둘러 쌓인 우리나라의 해안 양식장에서 생산되는 김의 총 생산량은 210,024톤으로 전체 해조류 생산량의 41.3%를 차지하고 있으며, 우리 국민이 오래전부터 인기리에 즐겨 먹고 있는 조미식품으로 한해 2억 3천만불을 수출하고 있다.
Kim has been known as Haitai or the Sea for years and the total production of Kim, which is produced in coastal farms of Korea, which is surrounded by sea on three sides, is 210,024 tons, accounting for 41.3% of total seaweed production. It is exporting $ 230 million for seasoned food.
김은 11월에서 4월에 대량 수확하여 불순물을 제거하고 건조과정을 거쳐 건조 김 또는 가공 공장에서 조미하여 조미 맛김으로도 이용되고 있으며, 특히 철분 및 요오드 등 무기질을 풍부하게 함유하고 있다.
Kim is harvested from November to April, removing impurities, dried and seasoned in dried kimchi or processing plants, and especially rich in minerals such as iron and iodine.
김에 함유된 당질은 다른 음식물에서 쉽게 찾아볼 수 없는 저분자에서 고분자의 유황을 함유한 유황 다당체가 들어 있으며 생리기능이 우수한 것으로 알려져 있다. 김의 갈조류에 함유된 유황 다당체는 육상 식물에는 거의 존재하지 않으며 주로 해수에 함유된 황산 이온이 김이 양식하는 동안 김의 성분과 결합하여 생성된다. 김의 유황 다당체는 분자량에 따라 다르나 대표적인 것이 후코이단(fucoidan)으로 알려져 있다. 후코오스(fucose)외에 잘락토스, 지일리톨, 만니톨 등을 함유하고 있으며 점질이 높은 다당류이다. 특히 항 혈액응고 작용이 강하여 해파린(haparine) 보다 몇 배 높다. 그리고 유황 다당체는 혈액응고 뿐만이 아니라 항함 효능이 우수하여 현재 인기리에 판매되고 있다. 또한 해수 중에는 미량원소가 약 45종 함유되어 있어 이에 거의 비슷한 종류의 미량원소가 김의 양식 시에 영양원으로 이용되어 김에는 칼슘, 철 외에 우리 몸에 필요한 요오드 등 미량 원소가 다량 함유되어 있어 김은 영양이 풍부한 무기질의 보고이기도 하다.
The carbohydrate contained in the kimchi is a low-molecular substance that is not easily found in other foods. It contains a sulfur polysaccharide containing a polymer and is known to have excellent physiological functions. The sulfur polysaccharides contained in Kim's brown algae are rarely found in terrestrial plants, and sulfate ions contained in seawater are produced in combination with elements of Kim during the steaming. Kim's sulfur polysaccharide is known as fucoidan, although it differs depending on the molecular weight. In addition to fucose, it contains highly lactose, gylitol, mannitol, etc. and is a high-viscosity polysaccharide. Especially strong anti-blood coagulation action is several times higher than haparin. And the sulfur polysaccharide has not only the blood coagulation but also the efficacy of the wing, and it is now popularly sold. In addition, the seawater contains about 45 kinds of trace elements. Therefore, almost similar kinds of trace elements are used as a nutrient source at the time of culturing of Kim, and in addition to calcium and iron, there is a large amount of trace elements such as iodine, It is also a report of nutritious minerals.
김은 클로로필(chlorophyl), 카로테노이드(carotenoids), 피코빌린(phycobilin) 등 수많은 색소가 혼재하여 나타나는 색택이며 이들 색소는 생산 건조 유통과정 및 저장 중에 pH, 온도, 습도, 효소에 의하여 변하기도 한다. 이들 색소 중 클로로필은 엽록소로서 인간의 성장에 필요한 요소이며 신생아세포 생육에 필수 물질이다. 카로테노이드는 주황색을 띄는 색소로 비타민 A의 전구 물질로서 우리 인체에 반드시 필요한 비타민이다.
Kim is a coloring which is a mixture of many pigments such as chlorophyll, carotenoids and phycobilin. These pigments can be changed by pH, temperature, humidity and enzyme during production, distribution and storage. Among these pigments, chlorophyll is a necessary element for human growth as a chlorophyll and is essential for the growth of neonatal cells. Carotenoids are orange-colored pigments and are vitamins that are essential for the human body as a precursor to vitamin A.
또한 김에는 식이 섬유가 듬뿍 들어 있으며 그중 Trypsin Indigestble Substrates(TIS)가 다소 들어 있어 TIS를 불활성화하여 김의 소화 효율을 높이고 단백 효율을 높이는 기술도 개발되기도 하였다. 특히 김에는 사람의 성장에 꼭 필요한 필수 아미노산인 알리신, 바린, 글루타민산 등이 듬뿍 들어 있어 영양면에서도 손색없는 건강 식품이다.
In addition, there are plenty of dietary fiber in the kimchi, among which Trypsin Indigestble Substrates (TIS) is contained in some, so as to inactivate TIS to increase the digestion efficiency of Kim and improve the protein efficiency was also developed. Especially, it contains healthy essential amino acids such as alicin, barin and glutamic acid which are essential for human growth.
이처럼 다양한 영양성분 가지고 있는 김은 김 그 자체로만 널리 애용되고 있을 뿐 김을 가공한 가공품의 생산이 활발하지 않은 실정이다.
Kim, which has various nutritional components, is widely used only as Kim itself, and the production of processed products processed with Kim is not active yet.
대한민국등록특허공보 제10-0699225호(2007.03.23.)에는 김 위에 찹쌀풀, 견과류 고명, 버블형태의 조청 및 튀긴 곡물류의 고명이 순차적으로 도포된 스낵이 개시되어 있다.
Korean Patent Registration No. 10-0699225 (Mar. 23, 2007) discloses a snack on which a glutinous rice paste, a nutshell, a bubble-shaped sweet potato and a fried grain are sequentially applied on a kimchi.
대한민국등록특허공보 제10-0813584호(2008.03.17.)에는 옥수수의 고소한 맛에 달콤하고 매콤한 시럽과 김의 맛이 어울려진 김이 부착된 콘 스낵이 개시되어 있다.
Korean Patent Registration No. 10-0813584 (Mar. 17, 2008) discloses a corn snack to which a sweet and spicy syrup of corn is mixed with a flavor of Kim.
대한민국등록특허공보 제10-0478252호(2005.03.23.)에는 김을 곡류와 함께 또는 곡류 대용으로 가공하여 성인병 예방 및 다이어트용으로 적합한 건강식품이 개시되어 있다.
Korean Patent Registration No. 10-0478252 (Mar. 23, 2005) discloses a health food suitable for preventing adult diseases and for dieting by processing the kimchi with cereals or cereal substitutes.
상기 특허에는 김을 이용한 스낵이나 건강식품이 개시되어 있지만, 아직까지 김을 이용한 후리가케에 대해서는 연구가 활발히 이루어지고 있지 않다.
Although the above-mentioned patent discloses snacks and health foods using steaming kimchi, research on fried rice using Kim has not been actively conducted yet.
본 발명의 목적은 유산균 중에 김 발효 효과가 높은 균주를 선별하고 이를 이용하여 액체 조미료와 혼합된 김을 발효하고 분말 조미료를 첨가하여 식사시 밥 또는 죽에 뿌려 간편하게 섭취할 수 있는 김을 이용한 후리가케의 제조방법 및 이에 의해 제조된 김을 이용한 후리가케를 제공하는 것이다.
The object of the present invention is to select a strain having high fermentation effect among lactic acid bacteria, fermenting the mixture with liquid seasoning, adding powdered seasoning, and sprinkling it on rice or porridge to prepare a fried rice And a method for producing the same.
상기 목적을 달성하기 위하여 본 발명은 다음과 같은 수단을 제공한다.In order to achieve the above object, the present invention provides the following means.
본 발명은 김을 세절하는 단계(단계 1); 상기 세절한 김에 액체 조미료, 식염수 및 당분을 혼합하는 단계(단계 2); 상기 액체 조미료, 식염수 및 당분과 혼합된 김을 발효시켜 발효물을 수득하는 단계(단계 3); 상기 발효물을 건조하는 단계(단계 4); 및 상기 건조 발효물에 분말 조미료를 혼합하여 김을 이용한 후리가케를 제조하는 단계(단계 5); 를 포함하는 김을 이용한 후리가케의 제조방법을 제공한다.The present invention relates to a method of manufacturing a semiconductor device, Mixing the liquid seasoning, the saline solution and the sugar (step 2); Fermenting the steaming mixed with the liquid seasoning, saline and sugar to obtain a fermented product (step 3); Drying the fermented product (step 4); And mixing the dry seasoning with the dried fermented product to prepare a fried rice using the steam (step 5); And a method for producing a fried rice using the same.
상기 단계 2에서, 상기 세절한 김에 액체 조미료를 함수율이 10~14중량% 되도록 혼합한다.In step 2, the liquid seasoning is mixed with the liquid seasoning so that the moisture content is 10 to 14% by weight.
상기 액체 조미료가 혼합된 김 100중량부에 120~122℃에서 14~16분 동안 살균한 식염수 0.1~0.2중량부를 가한 후에, 상기 액체 조미료가 혼합된 김 100중량부에 대하여 3~7중량부에 해당하는 당분을 가한다.0.1 to 0.2 parts by weight of sterilized saline at 120 to 122 DEG C for 14 to 16 minutes is added to 100 parts by weight of the liquid seasoning mixed with the liquid seasoning and then 3 to 7 parts by weight of the liquid seasoning is added to 100 parts by weight of the mixed seasoning The corresponding sugar is added.
상기 단계 3에서, 상기 액체 조미료, 식염수 및 당분과 혼합된 김에 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 또는 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 중 어느 하나를 선택하여 1.0×108/㎖가 되도록 접종한 후에 발효기에서 30~35℃의 온도로 24~30시간 동안 발효시킨다.In step 3, any one of Lactobacillus acidophilus KCCM 41619 or Lactobacillus brevis KCCM 41029 was mixed with the liquid seasoning, saline, and sugar, and 1.0 × 10 8 / ml And fermented in a fermenter at a temperature of 30 to 35 ° C for 24 to 30 hours.
또한, 본 발명은 상기 제조방법으로 제조하는 김을 이용한 후리가케를 제공한다.
In addition, the present invention provides a fried rice using the kimchi produced by the above production method.
본 발명에 따른 김을 이용한 후리가케는 식이 섬유량이 풍부하고 유산균이 함유되어 있어 장내 미생물 균총 안정화를 도모하여 장의 기능을 활발히 하는 효과가 있다.
Furigake using Kim according to the present invention is rich in dietary fiber content and contains lactic acid bacterium, so that intestinal microflora stabilization is promoted and the intestinal function is activated.
이하, 본 발명을 상세히 설명하면 다음과 같다.
Hereinafter, the present invention will be described in detail.
후리가케(Furikake)란 밥 위에 뿌려 먹는 조미용 건조식품으로, 주로 어류나 식물(종자)의 가루 등을 포함한다.
Furikake is a seasoning dried food sprinkled on rice, and it mainly includes fish or plant (seed) powder.
후리가케는 곡류(쌀)을 주식으로 하는 사람들이 간편하게 사용할 수 있으며, 미감을 증진시켜 식욕을 향상시키기 위한 용도로 개발되었으며, 그 이후 곡류를 주식으로 하는 사람들에게서 발생할 수 있는 영양 불균형을 개선하고, 성장단계에 따라 필수적으로 요구되는 영양원을 공급할 수 있는 용도로도 사용되고 있다.
Furigake has been developed for the purpose of improving the appetite by improving the aesthetics which can be easily used by the people who stock the rice (rice), and after that it improves the nutritional imbalance that can occur in people who have stocks of grains, It is also used as an application that can supply essential nutrients according to the step.
먼저 본 발명에 따른 김을 이용한 후리가케의 제조방법을 설명한다.
First, a method of manufacturing a fried rice cake using the rice according to the present invention will be described.
본 발명의 김을 이용한 후리가케의 제조방법은,The method for producing the fried rice using the roast of the present invention comprises:
김을 세절하는 단계(단계 1);A step of slicing steaming (step 1);
상기 세절한 김에 액체 조미료, 식염수 및 당분을 혼합하는 단계(단계 2);Mixing the liquid seasoning, the saline solution and the sugar (step 2);
상기 액체 조미료, 식염수 및 당분과 혼합된 김을 발효시켜 발효물을 수득하는 단계(단계 3);Fermenting the steaming mixed with the liquid seasoning, saline and sugar to obtain a fermented product (step 3);
상기 발효물을 건조하는 단계(단계 4); 및Drying the fermented product (step 4); And
상기 건조 발효물에 분말 조미료를 혼합하여 김을 이용한 후리가케를 제조하는 단계(단계 5);Mixing the powdery seasoning with the dried fermented product to prepare a fried rice cake (step 5);
를 포함한다.
.
상기 단계 1에서 상기 김은 1~3㎜로 세절하는 것이 바람직하다.
In the step 1, it is preferable that the thickness of the surface layer is reduced to 1 to 3 mm.
상기 단계 2에서 상기 세절한 김에 액체 조미료를 함수율이 10~14중량% 되도록 혼합하는 것이 바람직하다. 함수율이 10중량% 미만이 되면 잘 혼합되지 않을 수 있고, 14중량% 초과되면 수분 함량이 높아 건조해야 하는 문제가 있다. 상기 액체 조미료는 특별히 한정되지 아니하며, 물엿 등을 사용할 수 있다.In step 2, it is preferable to mix the liquid seasoning so that the water content is 10 to 14% by weight. When the water content is less than 10% by weight, it may not be mixed well. When the water content is more than 14% by weight, the water content is high. The liquid seasoning is not particularly limited, and syrup or the like may be used.
상기 액체 조미료가 혼합된 김 100중량부에 대하여 식염수 0.1~0.2중량부를 가하여 상기 액체 조미료가 상기 세절한 김에 잘 스며들도록 혼합한 후, 당분을 가하는 것이 바람직하다. 상기 식염수는 120~122℃에서 14~16분 동안 살균한 후, 사용하는 것이 바람직하다. 상기 당분은 특별히 한정되지 아니하며, 올리고당을 사용할 수 있다. 상기 당분은 상기 액체 조미료가 혼합된 김 100중량부에 대하여 3~7중량부를 첨가하는 것이 바람직하다.
It is preferable that 0.1 to 0.2 parts by weight of saline is added to 100 parts by weight of the mixture of the liquid seasoning and the liquid seasoning is mixed so as to penetrate well and then sugar is added. The saline solution is preferably sterilized at 120 to 122 DEG C for 14 to 16 minutes before use. The sugar is not particularly limited, and oligosaccharides can be used. It is preferable that 3 to 7 parts by weight of the sugar is added to 100 parts by weight of the mixture of the liquid seasoning.
상기 단계 3은 상기 액체 조미료, 식염수 및 당분과 혼합된 김에 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 또는 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 중 어느 하나를 선택하여 접종한 후에 발효기에서 30~35℃의 온도로 24~30시간 동안 발효시키는 것이 바람직하다. 상기 액체 조미료, 식염수 및 당분을 발효 원액으로 하여 상기 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 또는 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 중 어느 하나를 선택하여 1.0×108/㎖가 되도록 접종하는 것이 바람직하다.
The step 3 is performed by selecting any one of Lactobacillus acidophilus KCCM 41619 or Lactobacillus brevis KCCM 41029 in a liquid mixture with the liquid seasoning, saline, and sugar, It is preferable to ferment at a temperature of 35 DEG C for 24 to 30 hours. Lactobacillus acidophilus KCCM 41619 or Lactobacillus brevis KCCM 41029 was selected from the liquid seasoning, saline, and sugar as the stock solution for inoculation to be inoculated to a concentration of 1.0 × 10 8 / ml .
본 발명은 여러 종류의 유산균을 분양 받아서 실험을 통해, 김 발효에 효과가 높은 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 와 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 을 선별한 것에 특징이 있다.
The present invention is characterized in that Lactobacillus acidophilus KCCM 41619 and Lactobacillus brevis KCCM 41029, which are effective in fermentation of Kim, are selected through experiments through the sale of various kinds of lactic acid bacteria.
상기 단계 4는 상기 발효물을 건조기에 넣고 55~60℃에서 3~4시간 동안 건조하는 것이 바람직하다.
In step 4, the fermented product is preferably dried in a drier at 55 to 60 ° C. for 3 to 4 hours.
상기 단계 5는 상기 건조 발효물에 분말 조미료를 혼합하여 김을 이용한 후리가케를 제조하는 단계이다. 상기 분말 조미료는 특별히 한정되지 아니하며, 해물후레이크, 계란후레이크, 땅콩가루, 야채후레이크 등을 사용할 수 있다.
The step 5 is a step of mixing the powdery seasoning with the dried fermented product to prepare the fried rice using the fried rice. The powdery seasoning is not particularly limited, and seafood flakes, egg flakes, peanut flour, vegetable flakes and the like can be used.
또한, 본 발명은 상기 제조방법으로 제조된 김을 이용한 후리가케를 제공한다.
Further, the present invention provides a fried rice using the kimchi produced by the above-described production method.
본 발명에 따른 김을 이용한 후리가케는 식이 섬유량이 풍부하고 유산균이 함유되어 있어 장내 미생물 균총 안정화를 도모하여 장의 기능을 활발히 하는 효과가 있다.
Furigake using Kim according to the present invention is rich in dietary fiber content and contains lactic acid bacterium, so that intestinal microflora stabilization is promoted and the intestinal function is activated.
이하, 실시 예를 통하여 본 발명의 구성 및 효과를 더욱 상세히 설명하고자 한다. 이들 실시 예는 오로지 본 발명을 예시하기 위한 것일 뿐 본 발명의 범위가 이들 실시 예에 의해 제한되는 것은 아니다.
Hereinafter, the constitution and effects of the present invention will be described in more detail through examples. These embodiments are only for illustrating the present invention, and the scope of the present invention is not limited by these embodiments.
김을 1~3㎜로 세절하였다. 상기 세절한 김에 물엿을 함수율이 12중량%가 되도록 혼합하였다. 상기 물엿이 혼합된 김 100중량부에 121℃에서 15분 동안 살균한 식염수 0.1중량부를 가한 후에, 상기 물엿이 혼합된 김 100중량부에 대하여 5중량부에 해당하는 올리고당을 가하였다. 상기 물엿, 식염수 및 올리고당과 혼합된 김에 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 를 1.0×108/㎖가 되도록 접종한 후에 발효기에서 32℃의 온도로 26시간 동안 발효시켜 발효물을 수득하였다. 상기 발효물을 건조기에 넣고 60℃에서 4시간 동안 건조하였다. 상기 건조 발효물에 해물후레이크, 계란후레이크, 땅콩가루, 야채후레이크를 미세하게 분쇄한 다음 중량비로 20:4:5:6:5가 되도록 첨가하여 김을 이용한 후리가케를 제조하였다.
Kim was cut to 1 ~ 3 mm. The syrup was mixed with water so that the water content was 12% by weight. 0.1 part by weight of saline sterilized at 121 캜 for 15 minutes was added to 100 parts by weight of the mixture of the above starch syrup and 5 parts by weight of oligosaccharide corresponding to 100 parts by weight of the starch syrup was added. Lactobacillus acidophilus KCCM 41619 was inoculated at a concentration of 1.0 x 10 < 8 > / ml in the mixture with the above-mentioned millet, saline and oligosaccharide and then fermented in a fermenter at 32 DEG C for 26 hours to obtain a fermented product Respectively. The fermented product was placed in a drier and dried at 60 DEG C for 4 hours. The dried fermented product was finely pulverized with finely crushed seafood flakes, egg flakes, peanut flour and vegetable flakes, and then added at a weight ratio of 20: 4: 5: 6: 5.
실시예 1에서 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 대신에 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 를 접종한 것을 제외하고 나머지는 동일하게 하여 김을 이용한 후리가케를 제조하였다.
In the same manner as in Example 1 except that Lactobacillus acidophilus KCCM 41619 was inoculated with Lactobacillus brevis KCCM 41029, the same procedure as in Example 1 was repeated to prepare fried rice using Kim.
[비교예 1][Comparative Example 1]
실시예 1에서 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 대신에 락토바실러스 아시도필러스(Lactobacillus acidophilus) ATCC 2924 를 접종한 것을 제외하고 나머지는 동일하게 하여 김을 이용한 후리가케를 제조하였다.
In the same manner as in Example 1 except that Lactobacillus acidophilus ATCC 2924 was inoculated in place of Lactobacillus acidophilus KCCM 41619, the same procedure as in Example 1 was repeated to prepare fried rice using Kim.
[비교예 2][Comparative Example 2]
실시예 1에서 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 대신에 락토바실러스 브레비스(Lactobacillus brevis) KS 26 을 접종한 것을 제외하고 나머지는 동일하게 하여 김을 이용한 후리가케를 제조하였다.
In the same manner as in Example 1 except that Lactobacillus brevis KS 26 was inoculated instead of Lactobacillus acidophilus KCCM 41619, the same procedure as in Example 1 was repeated to produce fried rice using Kim.
[실험예 1][Experimental Example 1]
실시예 1, 2 및 비교예 1, 2에서 균주 종류에 따른 김의 발효 정도를 비교하기 위해, 배양물의 균주 수를 측정하여 표 1에 나타내었다.
In order to compare the degree of fermentation of steaming according to the strains in Examples 1 and 2 and Comparative Examples 1 and 2, the number of strains of the culture was measured and shown in Table 1.
Number of strains of culture
1.8 x 10 < 5 > / ml
1.6 x 10 < 5 > / ml
1.8 x 10 < 4 > / ml
1.6 x 10 < 3 > / ml
표 1을 보면, 실시예 1 및 실시예 2의 경우에 비교예 1이나 비교예 2에 비해 김이 더욱 효과적으로 발효되는 것을 확인할 수 있다.As can be seen from Table 1, in the case of Example 1 and Example 2, the fermentation is more effective than that of Comparative Example 1 or Comparative Example 2.
Claims (5)
상기 세절한 김에 액체 조미료, 식염수 및 당분을 혼합하는 단계(단계 2);
상기 액체 조미료, 식염수 및 당분과 혼합된 김을 발효시켜 발효물을 수득하는 단계(단계 3);
상기 발효물을 건조하는 단계(단계 4); 및
상기 건조 발효물에 분말 조미료를 혼합하여 김을 이용한 후리가케를 제조하는 단계(단계 5);
를 포함하되, 상기 단계 3에서,
상기 액체 조미료, 식염수 및 당분과 혼합된 김에 락토바실러스 아시도필러스(Lactobacillus acidophilus) KCCM 41619 또는 락토바실러스 브레비스(Lactobacillus brevis) KCCM 41029 중 어느 하나를 선택하여 1.0×108/㎖가 되도록 접종한 후에 발효기에서 30~35℃의 온도로 24~30시간 동안 발효시키는 김을 이용한 후리가케의 제조방법.
A step of slicing steaming (step 1);
Mixing the liquid seasoning, the saline solution and the sugar (step 2);
Fermenting the steaming mixed with the liquid seasoning, saline and sugar to obtain a fermented product (step 3);
Drying the fermented product (step 4); And
Mixing the powdery seasoning with the dried fermented product to prepare a fried rice cake (step 5);
Wherein in step 3,
Lactobacillus acidophilus KCCM 41619 or Lactobacillus brevis KCCM 41029 was selected to be mixed with the liquid seasoning, saline solution and sugar, and was inoculated at a concentration of 1.0 × 10 8 / ml And fermenting the fermenter at a temperature of 30 to 35 ° C for 24 to 30 hours.
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| KR0169297B1 (en) * | 1995-12-29 | 1998-12-01 | 노용길 | Method for preparing laver paste containing lactobacillus and oligosaccharide |
| JP3987565B1 (en) * | 2006-07-25 | 2007-10-10 | 株式会社なだや | Soft seaweed sprinkle and method for producing the same |
| KR20120122532A (en) * | 2011-04-29 | 2012-11-07 | (주) 그린에프엔씨 | Method for Preparing Laver Including Microorganism |
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| KR0169297B1 (en) * | 1995-12-29 | 1998-12-01 | 노용길 | Method for preparing laver paste containing lactobacillus and oligosaccharide |
| JP3987565B1 (en) * | 2006-07-25 | 2007-10-10 | 株式会社なだや | Soft seaweed sprinkle and method for producing the same |
| KR20120122532A (en) * | 2011-04-29 | 2012-11-07 | (주) 그린에프엔씨 | Method for Preparing Laver Including Microorganism |
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| KR20220001775A (en) | 2020-06-30 | 2022-01-06 | 해남자연농업영농조합법인 | Furikake composition using natto and a manufacturing method thereof |
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