KR101923000B1 - Manufacturing method for organic seasoned laver - Google Patents

Abstract

More particularly, the present invention relates to a method for manufacturing seasoned rice using only organic ingredients, and more particularly, it relates to a method for manufacturing seasoned rice using only organic ingredients, And a third step of grilling the mixture at a high temperature, thereby increasing the degree of crispness and crispness of the seasoned seasoning.
In addition, the present invention can increase the health of modern people by using an organic material, and can achieve the effect of enhancing the crispness and crispness of seasoning by performing the third roasting.

Description

{Manufacturing method for organic seasoned laver}

More particularly, the present invention relates to a method for producing seasoned roasted rice using only organic ingredients. More specifically, the present invention relates to a method for producing seasoned roasted rice using only organic ingredients, The present invention relates to a method for manufacturing organic seasoning steaming which can increase the degree of crispness and flavor of seasoning by grilling and then roasting at a high temperature.

In general, Kim is an alkaline food rich in minerals, rich in proteins and essential amino acids, and known as one of nutritional and health functional foods rich in phenol components, dietary fiber and taurine. In Korea, It is estimated that the history of the Joseon Dynasty was very long since it was at least the Chosun Dynasty or earlier.

The edible forms of Kim can be divided into bitumen, dry kimchi, and seasoned kimchi. Consumption patterns of kimchi are almost no except for mountainous areas, whereas dried kimchi is consumed for some kimbap. It has been mostly developed for the purpose of giving convenience in the year.

Seasoned Kim is seasoned with seasoning and salt after processing dried Kim, and it is necessary to control baking temperature, heat treatment condition and time according to the characteristics of product, and to have unique color and flavor, do. In recent years, seasoning has been manufactured in various ways according to dietary diversification and well-being craze.

Recently, seasoned Kim was recognized as a well-being food in the export market by becoming known as a health food, and consumption has been increasingly recognized as a health snack for women who prefer healthy foods.

As an example of conventional seasoning, Korean Patent No. 1366969 discloses a method of applying black garlic powder to the surface of kim in the process of seasoning Kim, using a coffee extract or jasmine tea to remove the smell of black garlic, It is divided into three parts, and in the third roasting, a method of producing seasoning using black garlic baked at a low temperature is suggested.

In another example, Korean Patent Registration No. 0979620 discloses a process for collecting and washing green tea, drying the washed green tea plant, finely pulverizing the dried green tea plant, heating the finely ground green tea plant at 180 to 220 ° C And the mixture of the preserved cereals at 150 to 180 ° C to prepare a cooking oil containing the green tea oil. The cooking oil containing the olive oil and the green tea oil and the green tea oil were added to the Kimchi machine together with the dried Kimchi, , A second stage of 375 ~ 385 ° C, a third stage of 390 ~ 400 ° C, and a step of packaging the roasted steaming seasoning, and a method of producing the seasoning steaming with olive oil.

However, in the prior art, there is a possibility that the kimchi may be easily changed due to the ingredients contained in the kimchi, and the taste and the flavor are unique according to the ingredients, so that consumers who do not fit the taste are avoided and the temperature of the third roast If the temperature of the first roasting is too high, the steam may be damaged during the second and third roasting processes, which may result in deterioration of the merchantability.

Korean Patent No. 10-1366969. Korean Patent No. 10-0979620.

The present invention has been made to solve the above problems of the prior art, and the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method of producing organic seed oil and salt The present invention has been made to provide a method for manufacturing organic seasoning steaming which is secondly baked after applying second baking and then thirdly baked at a high temperature to increase flavor and crispness to minimize the taste and flavor.

In order to realize the above-described object, the present invention provides a method of manufacturing a sintered beverage, comprising the steps of: a step of selecting a foreign substance and a metal or the like of dry raw materials of raw materials; and a step of grinding the dried steaming step at a temperature of 150 to 180 ° C And an oil application step of applying oil to the surface of the roast after the primary roasting step and a salt application step of applying sun salt to the surface of the roast after the oil application step and after the salt application step, And a third baking step of baking the roast at a temperature of 380 to 400 ° C. to produce seasoning after the second baking step and the second baking step. .

Also, the oil of the present invention comprises any one of rapeseed oil and canola oil and sesame oil, and the seasoning roast is composed of 60 to 68 wt% of kim, 24 to 34 wt% of seed oil, 2 to 6 wt% of sesame oil, And 2 to 4% by weight of a salt of the sun, wherein the salt application step is performed by applying sun-dried salt together with sun-dried salt.

The method of manufacturing organic seasoning according to the present invention as described above can increase the health of modern people by using organic materials and can achieve the effect of increasing the degree of fineness and crispness of seasoning by performing the third roasting have.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart showing a method of manufacturing seasoning according to a preferred embodiment of the present invention; FIG.

The present invention relates to a method of manufacturing seasoning using only organic ingredients. More specifically, the present invention relates to a method of manufacturing seasoning using only organic ingredients, And a third step of grilling at a high temperature to increase the degree of crispness and crispness of the seasoning so as to minimize the rejection of taste and flavor.

In order to accomplish the above object, the present invention provides a method of separating foreign matter, metal, and the like of dried raw materials of a raw material, (S30) of applying oil to the surface of the steam after the primary baking step (S20) of baking and after the primary baking step (S20) and after the oil application step (S30) (S50) of baking the roast at a temperature of 360 to 390 DEG C after the salting application step (S40), and after the secondary roasting step (S50) Is baked at a temperature of 380 to 400 DEG C to prepare a seasoning steaming step (S60).

Also, the oil of the present invention comprises any one of rapeseed oil and canola oil and sesame oil, and the seasoning roast is composed of 60 to 68 wt% of kim, 24 to 34 wt% of seed oil, 2 to 6 wt% of sesame oil, And 2 to 4% by weight of the salt of the sun, and the salt application step (S40) is characterized by coating the perilla powder together with the sun-salt.

Hereinafter, a method for producing organic seasoning steaming according to the present invention will be described in detail.

First, when dry raw material of the raw material is received, it is stored in a freezing warehouse below -18 ° C, and then it is subjected to a frying step. In the frying step,

In this case, dry laver means that the raw laver is washed, dewatered and finely cut, and then rolled on a foot with a certain thickness and width, and then subjected to a drying process to obtain a plate, and considering moisture, weight, Use organic Kim without chemical treatment.

At this time, it is preferable that the dried laver is dried laver prepared so as to be 60 to 68% by weight of the laver based on 100% by weight of the seasoning laver finally produced, When combined, the effect of imparting the most ideal taste and flavor to the seasoning can be obtained.

Then, in the foreign material sorting step (S10), the separated dry laver is introduced into the detecting machine to sort out the foreign substances and metals contained in the laver, remove the foreign materials and the dried laver containing the metal, etc., To the first baker.

In the first baking step S20, the selected dry laver is baked at a temperature of 150 to 180 ° C. After the foreign material selecting step S10, dry laver is supplied to the first baker, and the baked laver is baked in the first baker, Infrared rays or any method conventionally used may be used, and detailed description of the grating is omitted.

If the dried laver is firstly baked in the first baker, the moisture remaining in the dried laver is partially removed. In the prior art, the first roasting is performed at a temperature of 250 ° C or higher, whereas the present invention is baked to a lower temperature range , The moisture remaining in the dried laver is not completely removed.

That is, in the present invention, by making the moisture of the dried laver more than the conventional one in the first roasting step (S20), the oil and the salt applied thereafter have a higher bonding force on the surface of the dried laver, It is possible to obtain an effect of reducing the amount of salt to be separated at the time of conveyance after the post-baking,

The oil application step (S30) is to apply oil to the surface of the primary roasted rice. After the primary roasting step (S20), at least one of the seed oil and sesame oil And is configured to apply oil to be constituted.

The oil is preferably composed of at least one of 24 to 34% by weight of seed oil and 2 to 6% by weight of sesame oil based on 100% by weight of seasoned rice. By increasing the content of seed oil to be higher than sesame oil, The stability of the seasoning can be improved.

In addition, the seed oil is an unsaturated fatty acid extracted from rapeseed flowers and is also referred to as rapeseed oil or canola oil, and is not easily solidified at low temperatures and is less affected by light, while erucic acid, linoleic acid, oleic acid and the like are contained .

In addition, since the seed oil has no off-flavor and off-flavor and has a clear flavor, it is used for manufacturing mayonnaise and salad dressing, thereby realizing the effect of increasing the degree of fineness of the seasoning prepared finally.

In addition, the sesame oil is an oil obtained by pressing sesame oil, and is an excellent oil known to inhibit tyrosinase (tyrosinase) and antioxidant effect of producing melanin, and achieves the effect of improving the taste and flavor of the final seasoning And it is preferable to reduce the flavor of the seasoning by containing less than the seed oil.

The salt application step (S40) is to apply sun-salt to the surface of the oil applied with the sea salt. It does not use ordinary salt such as salt, It is preferable to use only the salt of the salt having a thick and translucent hexagonal crystal.

The sun-salt contains minerals such as calcium, magnesium, zinc, potassium, and iron and a lot of water, so it is used for pickling of vegetables and fish. It is mainly used for making kimchi and making soy sauce and miso. , Since it is highly hygroscopic and hardens well, it is desirable to effectively remove water during the third roasting to be described later.

It is preferable that the salt is added in an amount of 2 to 4% by weight based on 100% by weight of seasoned rice. If the salt is added in an amount of less than 2% by weight, salty taste of the salt is insignificant, If added in excess, the salty taste of the sun-salt may cause the fish to become complacent and the protein taste to deteriorate.

In connection with the above, the salt application step (S40) is characterized in that 0.5 to 1% by weight of perilla powder is applied together with the sun-salt, and the perilla perilla is roasted according to the following second and third roasts Thereby realizing the effect of increasing the degree of fineness of the finally prepared seasoning.

In addition, in the salt application step (S40), 0.5 to 1% by weight of jellyfish powder may be applied together with sun-dried salt together with perilla seed powder. By adding the jellyfish powder, Nutritional effects can be obtained.

In addition, jellyfish are a class of jellyfish belonging to the jellyfish family, and 94 ~ 98% of the adult body is composed of water. The main component of the jellyfish is gelatin, which is a protein having a great effect on obesity and beauty, And the chondroitin is a chondroitin in which the protein and the saccharide are combined, and the chondroitin acts to maintain the moisture in the body tissue.

The jellyfish may be powdery powder prepared by removing the salt, and the jellyfish powder may be prepared by any conventional method, and thus a detailed description thereof will be omitted.

In the second baking step (S50), the roasted salt is baked at a temperature of 360 to 390 DEG C, and after the salt-applying step (S40), the roast having the second roaster is supplied with the sun- And the infrared ray or any method conventionally used may be used, so that detailed description of the grating is omitted.

That is, in the second roaster, secondary roasting is performed at a higher temperature than that of the first roasting, so that the roasted roast is cooked crisply to improve the texture and almost eliminate moisture remaining in the roast.

In addition, if the perilla perilla or jellyfish powder is applied together in the salt application step (S40), the perilla powder and the jellyfish powder are heated together in the secondary grilling step (S50) to remove moisture, Can be added even more.

In the third roasting step (S60), the second roasted roast is roasted at a temperature of 380-400 ° C to produce seasoned roast. After the second roasting step (S50), the second roasted roast is supplied to the third roast And the infrared ray or any method conventionally used may be used to omit the detailed description of the roasting.

That is, in the third roaster, the third roasting is performed at a higher temperature than that of the first roast and the second roast, thereby realizing the effect of adding the crispness of the seasoning roast prepared by removing the moisture remaining in the roast.

That is, the seasoning of the present invention, which is manufactured through the third baking step (S60), not only improves health by using only organic ingredients, but also improves texture and crispness to improve the texture, It is possible to minimize the rejection of taste and fragrance.

In addition, the seasoning prepared through the third baking step (S60) is counted by a predetermined unit using a counter, and then the primary packaging is performed. Thereafter, the metal foreign matter is selected through the detector to remove the defective product, Of the product is packed in the second and then packed.

The results of sensory evaluation conducted through Examples and Comparative Examples of the present invention are as follows.

≪ Example 1 >

The foreign substances and raw materials of the dried raw materials of the raw materials are selected, and the dried laver is firstly roasted at a temperature of 150 to 180 ° C in the first roaster, then oil mixed with the seed oil and the sesame oil is applied using an oil application device , And salt spray was applied using a salt spraying apparatus.

Then, the second roaster was baked at a temperature of 360 to 390 ° C and the third roaster was roasted at a temperature of 380 to 400 ° C to complete the preparation of seasoned roast.

≪ Example 2 >

The foreign substances and raw materials of the dried raw materials of the raw materials are selected, and the dried laver is firstly roasted at a temperature of 150 to 180 ° C in the first roaster, then oil mixed with the seed oil and the sesame oil is applied using an oil application device , And salty salt and green perilla powder were applied using a salting device.

Then, the second roaster was baked at a temperature of 360 to 390 ° C and the third roaster was roasted at a temperature of 380 to 400 ° C to complete the preparation of seasoned roast.

≪ Example 3 >

The foreign substances and raw materials of the dried raw materials of the raw materials are selected, and the dried laver is firstly roasted at a temperature of 150 to 180 ° C in the first roaster, then oil mixed with the seed oil and the sesame oil is applied using an oil application device , And salted salty flour, perilla perilla flour and jellyfish powder were applied using a saline application device.

Then, the second roaster was baked at a temperature of 360 to 390 ° C and the third roaster was roasted at a temperature of 380 to 400 ° C to complete the preparation of seasoned roast.

≪ Comparative Example 1 &

The foreign substances and raw materials of the dried raw materials of the raw materials are selected, and the dried laver is firstly roasted at a temperature of 150 to 180 ° C in the first roaster, then oil mixed with the seed oil and the sesame oil is applied using an oil application device , And salt spray was applied using a salt spraying apparatus.

Then, the second roaster was baked at a temperature of 360 ~ 390 ° C to complete the preparation of seasoned roast.

≪ Comparative Example 2 &

The foreign matter of the dried raw materials of the raw materials and the metal are selected and the dried laver is firstly roasted at a temperature of 250 to 300 ° C in the first roaster and then oil mixed with the seed oil and the sesame oil is applied by using the oil application device , And salt spray was applied using a salt spraying apparatus.

Then, the second roaster was baked at a temperature of 360 to 390 ° C and the third roaster was roasted at a temperature of 380 to 400 ° C to complete the preparation of seasoned roast.

≪ Comparative Example 3 &

A common seasoning prepared by applying common salt, sesame oil, and perilla oil to a secondary roasting was prepared.

The seasoning steaming products prepared in Examples 1 to 3 and Comparative Examples 1 to 3 were randomly picked from 20 to 40 years old boys and girls, and subjected to sensory evaluation for high, crisp, sweet and salty taste. Respectively.

(Very good 5 points, good 4 points, average 3 points, bad 2 points, very bad 1 point)

Sensory test result division Compliment Crispy Feel Salty taste Example 1 48 48 46 47 Example 2 49 48 47 46 Example 3 49 48 45 48 Comparative Example 1 46 42 41 40 Comparative Example 2 46 47 43 46 Comparative Example 3 42 41 40 40

As can be seen from the above Examples and Comparative Examples, it can be seen that the seasoning of the present invention is more sophisticated and crunchy than the ordinary seasoning (Comparative Example 3), and the taste is lowered while the salty taste is not strong The reason for this is that the secondary and tertiary roasting will cause the roasting of high temperature solar radiation.

In addition, the seasoning of the present invention is more sophisticated and crispy and less noticeable than that of the seasoning (Comparative Example 1) when only the second seasoning is performed as in the case of the seasoning seasoning of the present invention. On the other hand, When the temperature of roasted rice was increased as in the past, there was no difference in the degree of crispiness of seasoned roasted rice.

In addition, it can be seen that seasoning (Example 2) coated with fresh perilla powder and seasoning (Example 3) coated with jellyfish showed an increase in the degree of smell, and particularly when jellyfish were applied, the salty taste was slightly neutralized .

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, It is possible to carry out various changes in the present invention.

S10: Foreign particle selection step
S20: Primary grilling stage
S30: oil application step
S40: Salt application step
S50: Second baking step
S60: Third baking step

Claims (4)

(S10) a foreign substance sorting step of sorting foreign substances and metals, etc. of organic raw kimchi, which have not been subjected to chemical treatment,
(S20) of baking the dried laver at a temperature of 150 to 180 DEG C after the foreign material selecting step (S10); and
An oil application step (S30) of applying seed oil and sesame oil of either one of rape oil or canola oil to the surface of the laver after the primary roasting step (S20); and
After the oil application step (S30), a salt application step (S40) of applying sun-dried salt, fresh persimmon powder and jellyfish powder to the surface of the laver
A secondary baking step (S50) in which the roast is baked at a temperature of 360 to 390 DEG C after the salt application step (S40); and
And a tertiary grinding step (S60) of baking the roast at a temperature of 380 to 400 DEG C after the secondary grinding step (S50)
The seasoning steaming
Characterized in that it comprises 60 to 68% by weight of roots, 24 to 34% by weight of seed oil, 2 to 6% by weight of sesame oil, 2 to 4% by weight of salt of the sun, and 0.5 to 1% by weight of jellyfish powder. Production method of Kim.
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