KR101755222B1 - Method of producing a fermented soy sauce powder with roasted seaweed - Google Patents

Abstract

The present invention relates to a process for preparing roasted kimchi using fermented soy sauce powder, and more particularly, to a process for producing roasted soy sauce using a fermented soy sauce powder prepared by using fermented soy sauce powder without using salt, The present invention relates to a method of manufacturing a kimchi, comprising mixing a cooking oil and sesame oil or cooking oil and perilla oil to complete a mixing channel, and passing the selected dried kimchi through a primary kiln heated to 80 to 130 ° C, A mixed oil application step in which the mixture is evenly applied to both sides of the steam using a pestle; and a step of applying the mixed oil through the primary steamer and passing the steam through the secondary steamer heated to 200 to 230 DEG C A second fermentation step, a fermented soybean powder application step of uniformly applying fermented soybean powder to the upper surface of the roasted kimchi which has passed through the second roasting step, Counting the number of roasted roasted roasted at the end of the system, cutting the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roast Packaging step.

Description

TECHNICAL FIELD The present invention relates to a fermented soy sauce powder and a roasted seaweed,

The present invention relates to a process for preparing roasted kimchi using fermented soy sauce powder, and more particularly, to a process for producing roasted soy sauce using a fermented soy sauce powder prepared by using fermented soy sauce powder without using salt, The present invention relates to a process for producing roasted rice.

Powdered soy sauce is powdered by drying the soy sauce. Freeze drying method and spray drying method are the drying methods. Freeze drying method has a freezing point because of a large amount of salt, amino acid and saccharide contained in the liver - Drying at a low temperature of 30 DEG C or lower and not being heated at a high temperature, so that the aroma and solubility are good, but the drying cost is high. Spray drying is lower in drying cost than freeze drying, however, .

On the other hand, it is also known as a sea bed (laver). It grows on the reef of the sea with a length of 14 ~ 25cm and a size of 5 ~ 12cm and is attached like a moss. The body has an oval shape like a long ellipse or a stripe and wrinkles on the edge. The upper part of body is reddish brown and the lower part is greenish blue. Kim has vitamin B class because it has abundant calcium content in prevention and treatment of hypertension arteriosclerosis by decreasing blood cholesterol concentration and strengthening blood vessel wall. In particular, rich minerals play an important role in the treatment of anemia and skeletal and tooth formation, so iodine prevents hairy thyroid swelling and makes hair beautiful. It also contains carotene, which is a good source of vitamin A and has a sweet and oily amino acid, glacine and alanine.

In addition to being a seaweed, Kim also contains protein, iodine sodium, potassium, calcium and minerals, as well as carotenoids (Carotin), which is one of many carotenoids. As well known, Kim is an excellent natural food, which is one of the foods that come to our table frequently, and it is widely known as a food that promotes health while containing a special taste and a great amount of nutritional value.

Generally, Kim is usually consumed by various kinds of cooking methods according to preference according to individual customers' taste. For example, it is possible to use the same dried Kim as Kimbap, and then grind Kim to powder, mix it with various spices and use it as a side dish, or put it in foods such as rice cake soup and bibimbap. Do. Among them, the most preferred method of cooking is to apply sesame oil (perilla oil) mixed with a little salt on dried laver, so that the above-mentioned oil can be baked on both sides of the laver, 'Is the most favorite.

However, currently commercially available 'grilled kimchi' is baked and baked with salt added to edible oil having lower quality than sesame oil (perilla oil), so that the taste and nutritive value thereof are very low. Because of the smell of stale oil, I could not get the original flavor of roasted kimchi. Further, there is a problem that a large amount of salt is contained in the conventional roasting.

As already well known, when an excessive amount of salt is consumed, the concentration of salt in the blood increases, thereby increasing blood volume and contracting blood vessels, thereby increasing blood pressure, thereby providing a cause of hypertension. Furthermore, And the osmotic pressure of the body fluid to regulate the kidneys and reduce the ability of excretion of water to cause the kidney disease, gastric mucosal epithelial cell damage and promotes the formation of carcinogens nitrosoamine (nitrosoamine) to produce gastric, esophageal, It can increase the cancer of the digestive system. As the blood of the blood vessels draws water and swells and blood pressure increases, the risk of brain cardiovascular diseases such as stroke, angina, coronary artery disease and myocardial infarction can be increased, Calcium excretion through the excretion of calcium through the bone to supplement the lack of calcium in the bone to release calcium in the osteoporosis Nopyige is the cause of the danger. In addition, when a lot of salt is consumed, thirst occurs and water intake is increased. In order to maintain the sodium concentration in the body, the amount of moisture is increased, and edema occurs in the body.

In order to solve the above-described problem of conventional roasting, the fermented powdered soy sauce used in the present invention is a powdery form having a particle size of 30 to 70 mu m which is lyophilized by freeze-drying, peptides, Maillard reaction browning substances, polyphenols compounds, isoflavones, etc., and it has effects on various useful physiological functions such as antioxidant, anti-cancer, anti-hypertension It serves as a functional food, not simply a food seasoning.

Prior art related to roasted rice is disclosed in Korean Patent Laid-Open Publication No. 10-1999-0073607, in which condiments applied in a dry state are made into edible oil, sesame oil, and perilla oil, mixed with seasoning and seasoning or cinnamon oil, There has been disclosed a process for preparing seasoned roasted rice which contains seasonings instead of cinnamon oil, condiments mixed with red pepper seed oil or red pepper oil, so as to suit various taste and nutritional value to suit preferences according to individual taste, It is mixed with soy sauce syrup to Kochujang, and it is boiled and roasted. Then, it is applied like a brush to the Kimchi, and then the sesame is dried and dried By making it possible to feel both the unique flavor of kochujang and the unique fragrance of Kim, And a method of manufacturing a hot pepper paste Kimgui which can be a good opportunity to further increase the value.

However, the above-mentioned prior arts do not limit the use of salt as in the conventional method of manufacturing roasted steaming, and there is still concern about excessive consumption of salt. Therefore, the present invention has completed the present invention by using soy sauce powder which has been fermented in place of salt, which is essentially used together with cooking oil, sesame oil or perilla oil, when preparing roasted roasted rice in order to prevent excessive consumption of salt.

In order to prevent excessive salt ingestion in daily food intake, the present invention manufactures roasted kimchi by using soy sauce powder which is fermented without using salt in a general roasted kimchi manufacturing process. Therefore, And the fermented soy sauce powder which is effective for various useful physiological functions such as antioxidation, anti-cancer, and anti-hypertensive effect of fermented soy sauce can be obtained. And a method for producing the same.

In order to accomplish the above object, the present invention provides a process for preparing roasted kimchi using fermented soy sauce powder, which comprises fermented soy sauce powder without using salt.

A mixing step of mixing cooking oil with sesame oil or edible oil and perilla oil, and a step of passing the selected dried laver through a primary roaster heated to 80 to 130 ° C and mixing oil on both sides of the laver using a roller- A second baking step of passing the mixed oil through the first baker while passing the second baker through a secondary baker heated to 200 to 230 ° C to completely bake the laver applied with the blended oil, A step of applying a fermented soy sauce powder to uniformly apply the fermented soy sauce powder to the top surface of the roasted kim which has passed through the step of applying the soy sauce powder, and a step of counting the number of roasted roasted at the end of the applying step, Wrapping the cut roasted roast so that it is not exposed to moisture, and wrapping the roasted roasted roast outside.

The fermented soy sauce powder according to the present invention uses fermented soy sauce powder without using salt. Thus, the use of soy sauce powder that is fermented without using salt may have the effect of avoiding diseases caused by hypertension, kidney disease, cancer, cerebral cardiovascular disease, osteoporosis and edema caused by excessive salt intake to the utmost .

And Kim is rich in calcium content to prevent growth and development, osteoporosis, osteoporosis, is effective in eliminating cholesterol in the body to reduce cholesterol and helps to prevent hypertension, thyroid hormone component of the iodine is a lot of thyroid And to treat thyroid swelling. Also, it contains vegetable fiber that can be obtained from seaweeds. It helps to treat constipation. It is rich in taurine which helps to prevent dementia. It helps to improve the body's immunity. Beta carotene is a cancer cell There is an anticancer effect that prevents it from being generated and growing

Since the fermented soy sauce powder is used without directly using the salt as described above, it is possible to prevent the excessive intake of salt due to the ingestion of the roasted kim, and various nutrients contained in the fermented soy sauce powder can be ingested with the roast There is an excellent effect on the health promotion of the consumer.

Hereinafter, the present invention will be described in detail.

The mixed oil is prepared by mixing 70 to 90% by weight of edible oil and 10 to 30% by weight of sesame oil or perilla oil. The naturally dried oil is passed through a primary kiln heated to 80 to 130 ° C, The mixed oil was spread on both sides of the mixture using a mixed pestle made of the above-mentioned mixed oil, and the mixture was applied to a secondary roaster heated at a temperature of 200 to 230 DEG C, The fermented soy sauce powder having a grain size of 30 to 70 μm is uniformly spread evenly over the top surface of the laver to complete the roasted laver.

At this time, the mixed oil is prepared by mixing edible oil and sesame oil or mixing edible oil and perilla oil.

In the present invention, the method of applying mixed oil or fermented soy sauce powder can be generally used as it is in the home, or a mechanical method applicator can be used to produce a large amount of roasted rice.

70 to 90% by weight of edible oil to be applied to the kimchi is mixed with sesame oil or perilla oil.

Then, the selected oil is passed through the primary baking and mixed oil mixed with the above-mentioned edible oil and sesame oil or perilla oil is uniformly applied.

Then, the above-mentioned mixed oil is evenly coated, and the steaming steam is passed through the secondary baking machine and baked.

Then, the fermented soy sauce powder is uniformly applied to the top surface of the kimchi.

The mixture of edible oil, sesame oil and perilla oil can be applied evenly on both sides of the laver by using a mixing paddle of a roller type while passing through the primary roaster.

In the above-mentioned primary baking machine, the primary baking which is heated to a temperature of 80 to 130 ° C is passed, and the cooking oil is uniformly applied to the mixture of cooking oil, sesame oil and perilla oil.

Then, while passing the second baking machine heated to 200 ~ 230 ℃, the fermented soy sauce powder is uniformly applied to the top surface of the roasted soy sauce powder while the steam is completely baked, so that the fermented soy sauce powder is baked so as to permeate the steam.

In this way, the roasted and dried roasted roasted roasted roasted roasted rice is counted, and then cut into a predetermined size.

Wrapping the cut roasted roast so that it is not exposed to moisture, and wrapping the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beans.

The roasted kimchi prepared by uniformly applying the fermented soy sauce powder as described above can be sterilized and sealed or packaged by cutting to a certain size so as to be easy to ingest, thus providing stability even for a long period of storage.

The fermented soy sauce powder may be any soy sauce powder having a particle size of 30 to 70 mu m.

The use of fermented soy sauce powder which can reduce excessive salt intake can broaden the choice according to various tastes and preferences of the individual who prefer Kim and can reduce consumption of salt while consuming Kim, And it is possible to increase the economic efficiency due to the increase of the demand.

Claims (3)

70 to 90% by weight of edible oil, 10 to 30% by weight of sesame oil or perilla oil, to prepare a mixed oil;
A first grinding step in which the above mixed oil is evenly applied to both sides of the laver by using a mixing paddle in the form of a roller and passed through a primary baker heated to 80 to 130 캜;
A second baking step of passing the first blast furnace through the second blast furnace heated to 200 ~ 230 ° C so that the blast furnace is completely baked;
Applying a fermented soybean powder having a particle size of 30 to 70 mu m uniformly on the top surface of the roasted kimchi which has passed through the secondary roasting step;
Counting the number of roasted roasted roasted at the end of the application step, cutting the roasted roasted rice into a predetermined size, and cutting;
And a packaging step of packaging and packaging the cut roasted roasted rice so as not to be exposed to moisture. delete delete