KR101975509B1 - Cooking oil containing Lycopene derived from vegetable foods, and method for producing the roasted laver and Lycopene-containing roasted laver - Google Patents

Abstract

The present invention relates to a cooking oil containing lycopene (Lycopene: C40H56, also referred to as lycopene) derived from plant foods, a method of preparing roasted seaweed coated with the same, and roasted laver containing lycopene.
The lycopene-containing edible oil according to the present invention and the roasting method coated therewith
(1) preparing a functional cooking oil to which lycopene is added by adding 10 to 0.01 wt% of lycopene derived from plant foods to 90 to 99.99 wt% of cooking oil;
(2) preparing a dry laver for roasting;
(3) applying the lycopene-containing cooking oil to both surfaces of the roasting drying steam;
(4) dispersing the salt in the laver coated with cooking oil containing lycopene;
(5) characterized in that the baking step for 5 to 10 seconds at a temperature of 250 ℃ ~ 380 ℃.
Roasted laver containing lycopene according to the present invention (Fig. 2) is a roasting laver made by applying the lycopene-containing cooking oil layer (3) on both surfaces of the laver layer (2) to be.
Lycopene-containing roasting gimyeo prepared according to the production method according to the present invention, by inducing the activity of the functional active substance lycopene by heating at a high temperature of the manufacturing process, to facilitate the absorption of human body, it is possible to measure the content of lycopene contained in the roast Therefore, it provides the effect that consumers can grasp the intake of the active ingredient beneficial to health.

Description

Cooking oil containing Lycopene derived from vegetable foods, and method for producing the roasted laver and Lycopene-containing roasted laver}

The present invention relates to a roasting seaweed production method which is prepared by cooking edible oil containing lycopene derived from vegetable foods, which is an antioxidant functional material, and coated on both sides of seaweed, and roasted seaweed that can be produced according to the lycopene content.

Normally dried seaweed is made of only seaweed, and after cutting and washing the raw material, it is edible through a step of forming a herb in a rectangular mold and a foot, dehydration and drying.

After applying both sides of the dried laver produced in this way with cooking oil, about 0.5 grams of salt is scattered on the surface of the cooking oil coated surface, and roasted at a high temperature of about 300 ° C.

Lycopene, on the other hand, is a red carotenoid pigment contained in large amounts of red fruits such as tomatoes, guavas, and watermelons. It is one of the most common carotenoids and the most effective antioxidant in the human body.

Results from studies based on biological responses have shown that lycopene can reduce breast cancer, prostate cancer and coronary artery disease due to its powerful antioxidant function and is known to be the most effective remover of oxides in the body.

In addition, the level of lycopene in skin cells is known to be depleted in response to the fastest exposure to ultraviolet light, so lycopene intake is effective in preventing skin aging and skin complications.

As such, the properties of lycopene, known as a physiologically functional active ingredient, are activated when cooking at high temperature with cooking oil to increase the body absorption rate.

In recent years, the development of traditional and general roasting laver has been developed, and the development of roasting laver has been attempted to improve flavor, taste and nutrition by adding nutrition and palatability.

Republic of Korea Patent Registration No. 10-1620017 (method for preparing pizza flavored laver) specializes in the method of spreading by mixing tomato dry powder, pizza flavor powder, cheese flour and salt in the process of roasting laver, and considering the lycopene component of tomato Disclosed is a method for producing roasted seaweed.

In addition, the Republic of Korea Patent No. 10-1517504 (functional seasoning laver and its manufacturing method) discloses a method for producing a functional roasted seaweed that expects the nutritional function of lycopene containing tomatoes in a way that the tomato dry powder is mixed with salt and dispersed. Doing.

Republic of Korea Patent No. 10-1620017 is composed of salt 70% by weight, tomato powder 15% by weight, cheese powder 10% by weight and pizza flavor powder 5% by weight, Republic of Korea Patent No. 10-1517504 is made of tomato powder and salt 5 to 50% by weight to 50 to 95% by weight of the mixture is mixed with the cooking oil is applied to the spraying laver is applied.

In the above two inventions, a salt and tomato dry powder are mixed and spread on the surface of laver coated with cooking oil. There is a difference from the present invention of the manufacturing method of dispersing and dissolving lycopene extracted from tomatoes in cooking oil and then applying to laver.

A typical roasting laver manufacturing process follows a manufacturing method of spreading dried saline with about 0.5 grams of free salt after applying dried laver with cooking oil.

Residual content of tomato-derived functional active ingredient per unit product due to the difference in the weight of the salt and tomato dry powder and the scattering of the tomato dry powder when the tomato dry powder is mixed freely with salt in the normal roasting process. There is a limit that cannot be accurately weighed.

In addition, since the lycopene content, which is a functional active ingredient contained in raw tomatoes and itself, is extremely small (67.9 µg / g), considering that the intake of lycopene corresponding to the recommended daily dose of adults is 10 mg to 30 mg, a significant supply of functional active ingredients is significant. It is hard to expect.

Therefore, the disclosed method of mixing and spreading salt and tomato dry powder in roasting laver manufacturing process does not satisfactorily satisfy the information needs of consumers who want to grasp the supply and intake of functional active substances.

The present invention adds a certain amount of lycopene derived from vegetable foods to the cooking oil used in the general roasting process, stirring, dissolving, applying a predetermined amount to the dried seaweed, adding salt, and heating to a temperature around 300 ℃ By inducing the activity of lycopene through the ingestion of roasted gimyeo made by this manufacturing method is to provide a health benefit to increase the human absorption rate of lycopene.

In order to apply roasting laver, the present invention first adds, stirs, and dissolves lycopene derived from vegetable food to cooking oil to prepare cooking oil containing lycopene, by adjusting the mixing weight ratio of cooking oil and lycopene, thereby containing lycopene as a product of this work. The lycopene content of cooking oil can be adjusted.

In addition, when the lycopene-containing cooking oil is applied to the seaweed, the manufacturing method of controlling the lycopene content of the roasted seaweed by adjusting the amount of cooking oil can be specifically measured the content of the lycopene of the functionally active substance of the product supplied to the consumer.

The lycopene-containing roasted laver prepared by the manufacturing method of the present invention enables the consumer to directly grasp the lycopene content of the product, thereby providing health-related information that can be compared with the recommended intake of lycopene, which is a functional active ingredient. have.

In addition, the laver coated with lycopene cooking oil according to the roasted seaweed manufacturing method according to the present invention is heated to a high temperature which is a characteristic of the roasted seaweed manufacturing process, lycopene having an antioxidant function because the activity of lycopene as an active ingredient increases. Increasing the body's absorption rate can provide health benefits.

In addition, in order to manufacture the roasted seaweed, vegetable edible oil is essential in the manufacturing process, and in this process, unsaturated fatty acids such as linolenic acid having excellent nutritional value are oxidized by heating of the roasting process. Roasted laver coated with lycopene-containing cooking oil has a positive effect on lycopene's antioxidant function, which contributes to the antioxidant inhibition of roasted laver.

In general, roasting laver is coated with 0.8 g to 1.2 g of edible oil on a sheet of 1.5 g to 2.3 g of blade-dried laver, and after spraying about 0.5 g of salt on it, the temperature is around 300 ° C. It is manufactured through a process of heating about ~ 10 seconds.

The present invention is to prepare a cooking oil containing lycopene, a powerful antioxidant functional substance in a conventional roasting seaweed manufacturing process, and to apply to both surfaces of the seaweed to prepare roasting seaweed, and to measure the lycopene content of roasting seaweed and This provides roasting containing lycopene.

In addition, since the present invention is a manufacturing method that can control the content of lycopene, an antioxidant functional substance, it is possible to provide the consumer with information on the lycopene content of the final product, the health benefits of ingesting the functional substance to consumers I want to be able to figure out.

The method for producing roasted laver containing lycopene of the present invention for achieving the above object goes through the following steps as shown.

(1) preparing a cooking oil containing lycopene by adding 0.01 to 10% by weight of lycopene powder derived from vegetable foods to 90 to 99.99% by weight of cooking oil;

(2) preparing the seaweed;

(3) applying the output of (1) to both sides of the laver (2);

(4) spreading the salt on the output of (3);

(5) characterized in that it comprises the step of baking the laver through (4) for 5 to 10 seconds at a temperature of 250 ℃ ~ 380 ℃.

Hereinafter, with reference to the accompanying drawings, the lycopene-containing edible oil of the present invention, a method for preparing roasted laver and lycopene-containing roasted laver will be described in detail as follows.

First, Figure 1 is a schematic diagram of the cooking oil containing the lycopene lycopene is added to the cooking oil and lycopene derived from vegetable food stirring.

In this case, the lycopene-containing cooking oil is added to 10 ~ 0.01% by weight of lycopene powder to the cooking oil 90 ~ 99.99% by weight, the stirring, dispersion, dissolution process for about 1 to 5 hours.

Representative diagram (1) is a process of adjusting the mixing ratio of cooking oil and lycopene powder, and adjusting the lycopene content of roasted seaweed according to the target value of lycopene content. To prepare an edible oil containing lycopene.

The cooking oil is preferably selected from any one selected from the group consisting of soybean oil, olive oil, corn oil, sancho oil, rapeseed oil, perilla oil and sesame oil, and the like.

The lycopene is a lycopene derived from plant foods, characterized in that derived from papaya, tomato, watermelon, persimmon, carrot, etc., but is not limited thereto.

Representative diagram (2) is the process of selecting the raw dried seaweed to be used for roasting.

Subsequently, (3) of the representative diagram is a process of applying laver with lycopene-containing cooking oil, in which the secondary process of controlling the lycopene content contained in one sheet of roasted laver by adjusting the amount of lycopene-containing cooking oil by a preset mixing ratio to be.

Representative diagram (4) distributes about 0.5 g of salt on the upper surface of laver applied as described above.

Representative diagram (5) is a roasting process that passes through a metal tunnel installed with a high-temperature heating heater of 250 ℃ ~ 380 ℃ for 5 to 10 seconds in the state that the salt is added, through which the roasting containing lycopene is completed.

The lycopene content of the roasted laver containing lycopene shown in FIG. 2 can be adjusted once by the mixing weight ratio of cooking oil and lycopene, and the lycopene content of the roasted laver is controlled by the application amount of the lycopene-containing cooking oil to be applied so that the manufacturer There is a characteristic that can achieve the set target content.

Hereinafter, the present invention will be described in detail through examples of preparation and examples of experiments.

However, the following preparation examples and examples are merely to illustrate the present invention, and the content of the present invention is not limited to the following preparation examples and examples.

Preparation Example 1 Table 1 summarizes the changes in lycopene content according to the mixing ratio of the preparation of lycopene-containing cooking oil.

 Cooking Oil: Lycopene Powder Mixing Ratio (100g) Lycopene content of mixed oil / g Example 1 of implementation  99g: 1g 10mg Example 2 of implementation  98g: 2g 20mg Example 3 of implementation  97g: 3g 30mg

Preparation Example 1 is to measure the lycopene content of lycopene-containing cooking oil according to the mixing ratio of the cooking oil and lycopene derived from vegetable food in order to apply the surface for roasting dried seaweed.

That is, by controlling the mixing ratio of the cooking oil and lycopene powder, it is illustrated that the lycopene content of the mixed cooking oil for roasting dried seaweed coating can be adjusted, which is manufactured by reflecting the lycopene content target set value of the final output.

Production Example 2 : Table 2 shows the lycopene content of roasted laver according to the application amount change when the laver is coated with the output of Example l of Example 1 of Production Example.

 99: 1 wt% mixed oil application amount / sheet Lycopene content / sheet  Example 1 of implementation 0.8 grams 8mg  Example 2 of implementation 1 gram 10mg  Example 3 of implementation 1.2 grams 12mg

Through the preparation examples 1 and 2, the lycopene content of the roasted seaweed, which is the final product, is primarily controlled according to the weight ratio of adding lycopene to the edible oil for coating laver, and the coating amount of both sides of the laver is controlled by the lycopene-containing cooking oil. It can be seen that it is an efficient manufacturing method controlled secondarily.

In this way, the laver coated with lycopene-containing cooking oil is heated to a temperature of 250 ° C. to 380 ° C. to induce the activity of lycopene, thereby increasing the human absorption rate.

This manufacturing method may be provided with the benefit of obtaining health information that allows the consumer to determine the intake of lycopene.

The roasting containing the lycopene of the present invention prepared by the above method is shown in FIG.

In Fig. 2, laver (1) containing lycopene is coated with an edible edible oil layer (3) evenly on both sides of the laver (2).

The taste, aroma, color, freshness, and overall characteristics of lycopene-containing roasted laver and general roasted laver prepared by applying the Example 2 of the manufacturing example 2 of the present invention were evaluated. Very bad, 2: bad, 3: normal, 4: good, 5: very good).

An experimental example immediately after preparation is shown in Table 3 below.

Sensory evaluation experiment immediately after manufacture division Baked laver with lycopene Plain roasting flavor 4.1 4.1 incense 4.2 4.2 color 4.3 4.0 leadership 4.4 4.3 all 4.25 4.15

An example of an experiment 90 days after the manufacture at room temperature is divided into Table 4 below.

Sensory evaluation experiment after 90 days at room temperature division Baked laver with lycopene  Plain roasting flavor 4.0 3.8 incense 4.0 3.7 color 4.2 3.8 leadership 4.2 3.9 all 4.1 3.8

As shown in Table 3, in the sensory evaluation performed immediately after the preparation, the overall evaluation of lycopene-containing roasted laver and general roasted laver was not significantly different.

However, in the sensory evaluation of the product after 90 days at room temperature, it can be seen that lycopene-containing roasting has a relative advantage in general, which is partly due to the antioxidant function of lycopene.

In addition, the experimental results of the physiological activity functions of the human body, such as anti-cancer effect of lycopene, prevention of skin aging, and the preference of lycopene-containing roasted seaweed and general roasted seaweed in 10 people of each age group are shown in Table 5 below. .

Preference after knowing human physiological activity function (anticancer effect, skin aging prevention function) division  Baked laver with lycopene Plain roasting  10 9 One  20 ~ 30s 10 0  40 ~ 50s 10 0

As shown in Table 5, it can be seen that lycopene-containing roasted seaweed is much preferred in the expectation of providing health benefits to all age groups.

It is a manufacturing method that reflects the conventional roasting process and can be applied immediately on site without any improvement of facilities.

Claims (6)

In the manufacturing method of roasted seaweed,
(1) preparing lycopene-containing edible oil containing 99% by weight of cooking oil and 1% by weight of lycopene derived from plant foods to first adjust the lycopene content;
(2) preparing the seaweed;
(3) secondly adjusting the lycopene content applied per sheet of laver by applying 1 gram of the lycopene-containing cooking oil prepared in step (1) to both sides of the laver prepared in step (2);
(4) dispersing the salt in the seaweed prepared in step (3); And
(5) baking the laver prepared in step (4) for 5-10 seconds at a temperature of 250 ℃ ~ 380 ℃; characterized in that it comprises a lycopene of a predetermined content and at room temperature storage for more than 90 days Roasted seaweed manufacturing method with increased functionality.
The method of claim 1,
The cooking oil of step (1) is characterized in that at least one selected from the group consisting of soybean oil, olive oil, sancho oil, perilla oil and sesame oil, roasting seaweed manufacturing method.
The method of claim 1,
The lycopene derived from the vegetable food of step (1) is a vegetable food-derived lycopene selected from the group consisting of papaya, tomato, watermelon, persimmon and carrot, roasting laver production method.
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