KR102029008B1 - Manufacturing method of toasted and seasoned laver with a functional food additives - Google Patents
Manufacturing method of toasted and seasoned laver with a functional food additives Download PDFInfo
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- KR102029008B1 KR102029008B1 KR1020180121924A KR20180121924A KR102029008B1 KR 102029008 B1 KR102029008 B1 KR 102029008B1 KR 1020180121924 A KR1020180121924 A KR 1020180121924A KR 20180121924 A KR20180121924 A KR 20180121924A KR 102029008 B1 KR102029008 B1 KR 102029008B1
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- 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
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
Abstract
Description
본 발명은 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법에 관한 것이다.The present invention relates to a method for producing low salt functional flavor laver with red ginseng flavor and powder sequentially added.
김은 홍조류 중의 김속(屬:Porphyra)을 총칭하며 세계적으로 약 50 여종이 알려져 있으나 우리나라에는 16여 종이 분포하고 있다. 염분에 대한 적응성이 강하여 해조류 중 가장 넓은 분포 구역을 가지고 있으며 우리나라 전 연안의 암석, 나무 등 그 밖의 여러 다른 물체 위에 착생하고 또 다른 해조류에도 부착, 서식하기도 한다.Seaweed is the general name of seaweed (Porphyra) among red algae. About 50 species are known in the world, but 16 species are distributed in Korea. Because of its adaptability to salinity, it has the widest distribution area among seaweeds. It grows on rocks, trees, and other objects around the coast of Korea, and also attaches and inhabits other seaweeds.
주요 양식종은 일반 김인 참김, 방사무늬김 과 돌김류인 잇바디돌김, 모무늬돌김 등이 있으며 가공방법에 따라 마른김, 재래김, 김밥용 김, 가시 파래김으로 나눌 수 있다.The major aquaculture species include general laver laver, radiant laver, and laver laver itbide laver, and hair lattice lame, which can be divided into dried laver, traditional laver, laver laver, and barley laver.
김은 칼륨이 풍부하여 여분의 나트륨을 체외로 배출시켜 고혈압 및 동맥경화증을 예방 및 개선하는 효과가 있다. 또한 철분이 풍부하여 피로회복과 혈압안정, 빈혈 예방 및 개선효과가 있다. 하루 20g씩 1주일간 섭취한 후 헤모글로빈의 수치를 측정한 결과, 돌김이 일본김에 비해 2~3배 높은 수치를 나타냈다.Laver is rich in potassium, and the extra sodium is released into the body to prevent and improve hypertension and atherosclerosis. In addition, iron is rich in fatigue, blood pressure stabilization, anemia prevention and improvement effect. After ingesting 20g a day for one week, hemoglobin was measured, and the degree of spin was two to three times higher than that of Japanese laver.
또한, 김을 조미김으로 제조하여 섭취하면, 식물성 섬유를 다량 함유하는 김과 불포화 지방산을 함유하는 식물성 스테롤인 참기름의 상승효과로 활성산소에 의한 혈관 충격이 감소하여 혈관이 강해진다. 또한, 변비 예방 및 항산화력으로 인한 면역력 향상의 효과가 있다.In addition, when laver is prepared by seasoning laver, the synergistic effect of sesame oil, which is a vegetable sterol containing a large amount of vegetable fiber and an unsaturated fatty acid, decreases the vascular impact caused by free radicals, thereby strengthening blood vessels. In addition, there is an effect of preventing constipation and improving immunity due to antioxidant power.
또한, 소금은 체내에서 세포막의 전압 조절부터 혈압 조절 등 많은 신체기능에 관련되어 있으며, 특히 나트륨 이온은 체액의 삼투압과 혈장의 부피유지, 신경 흥분, 근육 수축 및 영양소의 이동에 있어 매우 중요한 역할을 하지만 과다 섭취시 고혈압 등 성인병의 원인이 된다. 이런 소금은 주로 해수로부터 만들어지는데, 해수에는 인체에 유용한 성분인 칼륨, 칼슘, 마그네슘, 아연, 철, 인, 나트륨, 망간 등의 미네럴 성분이 포함되어 있는 반면, 인체에 유해한 염화마그네슘, 염화칼슘, 황산마그네슘 등도 포함하고 있다.In addition, salt is involved in many body functions, such as the regulation of cell membrane voltage and blood pressure in the body, especially sodium ions play an important role in the osmotic pressure of body fluids, maintaining the volume of plasma, nervous excitement, muscle contraction and nutrient transport. However, excessive intake can cause adult diseases such as high blood pressure. These salts are made mainly from seawater, which contains minerals such as potassium, calcium, magnesium, zinc, iron, phosphorus, sodium, and manganese, which are useful to the human body, while magnesium chloride, calcium chloride, and sulfuric acid are harmful to humans. It also contains magnesium.
김의 제조 과정은 바다에서 채뒤한 해조류를 일정한 틀에 맞추어 길이를 절단하고, 세척한 후 탈수 과정을 거쳐 건조김이 완성된다.The process of laver is made by cutting the length of seaweeds in the sea to a certain frame, washing and dehydrating to complete the drying laver.
이러한 건조김은 여러 첨가제가 함유된 조미유를 도포하고 맛을 내기 위한 식염을 골고루 뿌린 다음 건조김을 구워 가공김, 일명 맛김으로 제조되어 유통된다.Such dried laver is spread by applying seasoning oil containing various additives and evenly sprinkling salt for flavoring, and then baking dried laver, aka laver.
이러한 김은 성인 남녀는 물론 어린이들의 식단에 필수적으로 사용된다.This laver is essential to the diet of children as well as adults.
한편, 인삼은 사포닌이 다량 함유되어 있어 건강에 유익하여 보약이나 삼계탕과 같은 식품, 견과류 등 다양한 형태로 제조되어 공급되는데, 쓴 맛이 강하고 향이 강해 어린이들이나 쓴 맛을 싫어하는 성인들까지도 잘 섭취하지 않게 된다.On the other hand, ginseng contains a large amount of saponin, which is beneficial to health, and is manufactured and supplied in various forms, such as medicines such as medicine, samgyetang, and nuts.It has a strong bitter taste and strong aroma so that children or adults who do not like bitter taste do not eat well. do.
이처럼 인체에 유익한 인삼을 맛김 제조시 첨가한 기술들에는 여러가지가 있다.As such, there are many techniques added to the manufacture of ginseng that is beneficial to the human body.
먼저, '인삼김 및 그 제조방법'(한국 등록특허 제10-0378661호)에는 인삼농축액을 건조김 제조 과정에 첨가하는 기술이 공개되어 있다.First, 'Ginseng seaweed and its manufacturing method' (Korean Registered Patent No. 10-0378661) discloses a technique for adding ginseng concentrate to the dry seaweed manufacturing process.
그러나, 위와 같이 건조김 제조 과정에서 인삼농축액을 첨가하게 되면 김 건조과정에서 액상의 인삼농축액 성분이 대기중으로 증발하게 되어 미량의 인삼농축액만 남게 됨은 물론, 건조김 제조 과정에서 틀 하나하나마다 인삼 농축액을 분사시켜야 하므로 공정이 복잡한 문제점이 있었다.However, if the ginseng concentrate is added in the drying laver manufacturing process as described above, the liquid ginseng concentrate component evaporates into the air during the laver drying process, leaving only a small amount of the ginseng concentrate, and the ginseng concentrate every frame in the dry laver manufacturing process. There was a complicated problem because the process has to be sprayed.
상기와 같이 건조김 제조시에 인삼을 첨가하는 문제점으로 인해 조미김, 즉 맛김 제조 공정 과정에서 인삼을 첨가하는 기술들이 출원되었다.As described above, due to the problem of adding ginseng during drying laver production, techniques for adding ginseng during seasoning, that is, taste laver manufacturing process have been applied.
그 중 '인삼맛김 및 그 제조방법'(한국 등록특허공보 제10-0412910호)에는 인삼을 설탕물에 삶아 건조, 분쇄하여 쓴 맛을 없애고, 그 분말을 1차 구워진 조미김에 롤러를 이용하여 도포한 다음 2차로 구원내는 제조공정이 공개되어 있다.Among them, 'Ginseng flavored laver and its manufacturing method' (Korea Patent Publication No. 10-0412910) is boiled ginseng in sugar water, dried and pulverized to remove the bitter taste, the powder is applied to the first seasoned seasoned laver using a roller Then the second salvation manufacturing process is disclosed.
그런데, 상기와 같은 기술은 분말 상태의 삶은 인삼을 도포하게 되면 분말 형태의 인삼이 1차 구워진 김으로부터 쉽게 떨어져 나가게 된다.However, in the above technique, when the powdered boiled ginseng is applied, ginseng in powder form is easily separated from the first roasted laver.
즉, 인삼 분말과 김 사이에 어떠한 접착력이나 연결시키는 촉매가 없어 인삼분말이 쉽게 떨어져 나가 취식자로 하여금 인삼 분말의 섭취가 어렵게 되고, 인삼을 섭취하기 싫은 사람은 맛김을 툭툭 털게 되면 소금과 함께 인삼 분말이 떨어져 나가 인삼 분말을 취식하지 않게 되버리는 문제점이 있었다.In other words, ginseng powder is easily separated between ginseng powder and seaweed, and ginseng powder easily falls off, making it difficult for ingestors to consume ginseng powder, and those who do not want to eat ginseng shake ginseng with ginseng powder. This off had a problem that I would not eat ginseng powder.
이러한 문제점을 해소하고자 하는 시도로 '홍삼김 및 그 제조방법'(한국 등록특허공보 제10-0473392호)에는 1차로 건조김을 구운 다음 희석알콜과 홍삼농축액, 옥배유 및 참기름을 배합하여 조미유를 제조하여 1차 구워진 김에 도포한 다음 2차 구이하여 맛김을 제조하는 공정이 공개되어 있다.In an attempt to solve this problem, 'red ginseng kimchi and its manufacturing method' (Korean Patent Publication No. 10-0473392) is firstly baked dried ginseng, and then seasoned oil is prepared by combining diluted alcohol with red ginseng concentrate, jade oil and sesame oil. A process for preparing flavored laver by applying to the first baked laver and then roasting second is disclosed.
상기와 같은 기술은 희석 알콜을 이용하여 효율적으로 홍삼농축액을 조미유에 혼합, 살포하게 되어 수용성의 홍삼농축액을 지용성으로 변환시켜 김에 잘 스며들게 하였으나, 지용성 이므로 향발산이 어려워 사용자가 홍삼액의 첨가를 후각적, 미각적으로 확인하기 어려웠다.As described above, the red ginseng concentrate is effectively mixed and sprayed with seasoning oil using dilute alcohol to convert the water-soluble red ginseng concentrate into fat-soluble soaking well in the seaweed. It was difficult to identify taste.
또한, 인체에 유해한 유기용제인 알콜을 첨가하므로 2차 구이 과정에서 이 알콜을 모두 증발시켜야 하는 공정상의 문제점이 있었다.In addition, there is a problem in the process of evaporating all the alcohol in the secondary roasting process because the addition of alcohol, an organic solvent harmful to the human body.
또한 인삼향을 내는 화장품이 개발(아모레, 코리아나 화장품 등) 된바 있으나, 이는 화장품에 적용된 것으로, 식용 가능한 해조류 식품에 적용된 바는 없다.In addition, ginseng-flavored cosmetics have been developed (Amore, Korea or cosmetics, etc.), but this has been applied to cosmetics, it has not been applied to edible algae food.
본 발명은 이를 해결하고자 하는 것으로, 본 발명의 목적은 김에 바르는 기름100중량부에 홍삼향을 0.1내지 0.2중량부 첨가하여 기름에서 기능성 향을 발산토록 하고, 2차구이시 뿌리는 소금분말 10 중량부에 홍삼분말 0.01내지 0.5중량부를 첨가하여 뿌리면서 굽도록 하여, 향은 기능성을 제공하면서 상대적으로 덜 짠 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김을 제공하려는 것이다.The present invention is to solve this, an object of the present invention is to add a red ginseng fragrance 0.1 to 0.2 parts by weight to 100 parts by weight of the oil applied to seaweed to emanate the functional aroma from the oil, sprinkled with salt powder 10 weight The red ginseng powder 0.01 to 0.5 parts by weight added to the portion to be baked while sprinkling, the fragrance is to provide a low salt functional flavor with a relatively less salty red ginseng flavor and powder added sequentially while providing the functionality.
본 발명의 다른 목적은 김에 바르는 기름100중량부에 홍삼향 0.1내지 0.2중량부 첨가하여 기름에서 기능성 향을 발산토록 하고, 2차구이시 뿌리는 소금분말 10 중량부에 홍삼분말 0.01내지 0.05중량부를 첨가하여 기능성향과 홍삼의 맛과 영양을 동시에 제공하여 사용자의 미각과 후각 및 영양성을 만족시키는 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김을 제공하려는 것이다.Another object of the present invention is to add 0.1 to 0.2 parts by weight of red ginseng to 100 parts by weight of oil applied to seaweed to emit functional flavors from oil, and when roasting the red ginseng powder 0.01 to 0.05 parts by weight to 10 parts by weight of salt powder By adding the flavor and nutrition of functional ginseng and red ginseng by adding at the same time to provide a low salt functional flavor with red ginseng flavor and powder sequentially satisfying the user's taste, smell and nutrition.
본 발명은 전장김 110~120중량부에 기름100중량부와 홍삼향0.1~0.2중량부를 혼합한 혼합유를 발라 일차구이를 하는 일차구이과정;The present invention is a primary roasting process for the primary roasting by applying mixed oil mixed with 100 ~ 100 parts by weight of oil and 0.1 ~ 0.2 parts by weight of red ginseng to 110 ~ 120 parts by weight of full length seaweed;
일차구이 후 소금분말 10중량부에 홍삼분말0.01~0.05중량부를 첨가혼합하여 일차구이김에 뿌리면서 2차 구이를 하는 이차구이과정;After roasting, the secondary roasting process is performed by adding red ginseng powder 0.01-0.05 parts by weight to 10 parts by weight of salt powder and sprinkling it on the primary roasting laver;
이차구이과정 후 포장하는 포장과정을 순차 수행하여 제조하는 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법을 제공한다.It provides a low salt functional taste laver production method with the addition of red ginseng flavor and powder sequentially prepared by performing the packaging process after the secondary roasting process.
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본 발명은 전장김에 기름100중량부에 홍삼향 0.1내지 0.2중량부 첨가한 것을 발라 일차구이하므로, 기름에 첨가한 홍삼향에 의하여 기능성 향을 발산토록 하고, 2차구이시 뿌리는 소금분말 10 중량부에 홍삼분말을 0.01내지 0.05중량부를 첨가하여 2차구이하므로 향은 기능성을 유지하면서 첨가한 홍삼분말에 의하여 상대적으로 덜 짠 저염 김으로, 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김을 제공한다.In the present invention, since the first roasted by adding 0.1 to 0.2 parts by weight of red ginseng flavor to 100 parts by weight of oil in the whole length seaweed, the functional flavor is emitted by the red ginseng flavor added to the oil, and the salt powder is sprinkled during the second roasting. Because the secondary roast is added by adding 0.01 to 0.05 parts by weight of red ginseng powder to the part, the fragrance is a low salt seaweed that is relatively salty and less salty by the red ginseng powder added while maintaining the functionality. .
본 발명은 김에 바르는 기름100중량부에 홍삼향을 0.1내지 0.2중량부 첨가하여 일차구이 하므로, 기름에 첨가한 홍삼향에 의하여 기능성 향을 발산토록 하고, 2차구이시 뿌리는 소금분말 10 중량부에 홍삼분말 0.01내지 0.05중량부를 첨가하여 2차구이하므로 기능성향을 유지하면서 첨가한 홍삼분말에 의하여 홍삼맛과 영양을 동시에 제공하여 사용자의 미각과 후각 및 영양성을 만족시킨다.In the present invention, since the first roasted by adding 0.1 to 0.2 parts by weight of red ginseng flavor to 100 parts by weight of oil applied to seaweed, the functional flavors are emitted by the red ginseng added to the oil, and 10 parts by weight of salt powder sprinkled upon roasting. Red ginseng powder 0.01 to 0.05 parts by weight in the secondary roasting so that the red ginseng powder and nutrition by the added while maintaining the functional properties to satisfy the taste, smell and nutrition of users.
본 발명은 김에 바르는 기름100중량부에 홍삼향 0.1내지 0.2중량부 첨가하여 일차구이하므로 기름에 첨가한 홍삼향에 의하여 기능성 향을 발산토록 하고, 2차구이시 뿌리는 소금분말 10 중량부에 홍삼분말 0.01내지 0.05중량부를 첨가하므로 맛과 영양이 뛰어나고, 홍삼분말같은 지역특산품 풍목을 추가 생산토록하여 지역경제 발전에 기여한다. According to the present invention, red ginseng fragrance 0.1 to 0.2 parts by weight is added to 100 parts by weight of oil applied to seaweed so that the functional fragrance is emitted by the red ginseng fragrance added to the oil. Since 0.01 to 0.05 parts by weight of powder is added, it is excellent in taste and nutrition, and contributes to the development of the local economy by additionally producing local specialties such as red ginseng powder.
도 1 은 본 발명의 제조공정도이다.1 is a manufacturing process chart of the present invention.
이하 본원발명을 도면을 첨조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the drawings.
기능성 홍삼맛김 제조Functional Red Ginseng Flavored Laver
본 발명은 전장김 110~120중량부에 기름100중량부와 홍삼향0.1~0.2중량부를 혼합한 비율의 혼합유를 발라 일차구이를 하는 일차구이과정;The present invention is a primary roasting process for the primary roasting by applying a mixed oil in a ratio of 100 to 100 parts by weight of the total length seaweed and 0.1 to 0.2 parts by weight of red ginseng;
일차구이 후 소금분말 10중량부에 홍삼분말 0.01~0.05중량부 비율로 첨가혼합하여 일차구이김 표면에 뿌리면서 2차 구이를 하는 이차구이과정;Secondary roasting process of secondary roasting while sprinkling on the surface of primary roasted seaweed by adding and mixing the red ginseng powder at a ratio of 0.01 to 0.05 parts by weight to 10 parts by weight of salt powder after primary roasting;
이차구이과정 후 포장하는 포장과정을 순차 수행하여 홍삼향과 분말이 첨가된 저염 기능성 맛김을 제조한다.After the secondary roasting process, the packaging process is performed sequentially to prepare low salt functional flavor laver with red ginseng flavor and powder.
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본 발명에서, 기름은 옥배유나 카놀라유에 참기름 5~10중량%과 들기름5~10중량%을 혼합한 것이 좋다.In the present invention, the oil is preferably 5 to 10% by weight of sesame oil and 5 to 10% by weight of perilla oil or canola oil.
홍삼향은 홍삼향원액 15~25중량%, 반응억제제인 트리아세틴 35~45중량%, 흡습제인 프로플렌글리콜 35~45중량% 비율로 혼합한다.Red ginseng fragrance is mixed in a ratio of 15 to 25% by weight of red ginseng fragrance solution, 35 to 45% by weight of triacetin as a reaction inhibitor, and 35 to 45% by weight of propene glycol as a hygroscopic agent.
본 발명에서의 홍삼향원액은 에틸바닐린 6.4~6.7중량%, 메틸시클로펜테놀론6.1~6.3중량%, 벤질벤조에이트 3~3.1중량%, 파출리 1.5~2중량%, 유게놀1.3~2중량%, 카라멜색소0.6~1중량%, 자당지방산에스터 0.05~0.1중량%, 리나롤0.095~0.1중량%, 이스폴로필 메톡시 피리진 0.01~0.03중량%, 나머지는 용제 프로필렌 글리콜로 사용하여 100중량%를 이루도록 배합하여 홍삼향 원액을 제조한다. 바람직한 용제 량은 75~85중량% 이다.
용제를 제외한 향인 에틸바닐린 6.4~6.7중량%, 메틸시클로펜테놀론6.1~6.3중량%, 벤질벤조에이트 3~3.1중량%, 파출리 1.5~2중량%, 유게놀1.3~2중량%, 카라멜색소0.6~1중량%, 자당지방산에스터 0.05~0.1중량%, 리나롤0.095~0.1중량%, 이스폴로필 메톡시 피리진 0.01~0.03중량%를 상호 선정 함량비로 하였을 때 홍삼향이 휘발되지 않고 용제에 잔류함을 확인 하였다.Red ginseng flavor solution in the present invention is 6.4 ~ 6.7% by weight of ethyl vanillin, 6.1 ~ 6.3% by weight of methylcyclopentenolone, 3 to 3.1% by weight of benzyl benzoate, 1.5 to 2% by weight of patchouli, 1.3 to 2% by weight of eugenol , Caramel pigment 0.6 ~ 1% by weight, sucrose fatty acid ester 0.05 ~ 0.1% by weight, linarol0.095 ~ 0.1% by weight, isotropy methoxy pyrizin 0.01 ~ 0.03% by weight, the rest 100% by weight using solvent propylene glycol Formulated to achieve a red ginseng stock solution. The preferred amount of solvent is 75 to 85% by weight.
6.4 ~ 6.7% by weight of ethyl vanillin, solvent, 6.1 ~ 6.3% by weight of methylcyclopentenone, 3 ~ 3.1% by weight of benzyl benzoate, 1.5 ~ 2% by weight of patchouli, 1.3 ~ 2% by weight of eugenol, caramel pigment 0.6 Red ginseng fragrance does not volatilize and remains in the solvent when ~ 1% by weight, 0.05-0.1% by weight sucrose fatty acid ester, 0.095-0.1% by weight linarol, and 0.01-0.03% by weight isotolophyl methoxy pyridin Check it.
본 발명에서 홍삼향원액을 이루는 에틸바닐린 [Ethyl Vanillin]은 방향족 알데하이드류에 속하는 착향료로 인공 화학물질이며 바닐린과 그 구조가 비슷하다. 화학식 C9H10O3 이다. 흰색엷은 노란색의 인편상 결정 또는 결정성 가루로 바닐린의 향기와 맛을 가지고 있으며 6.4~7중량% 첨가가 바람직하다. In the present invention, ethyl vanillin [Ethyl Vanillin] constituting the red ginseng flavor solution is an artificial chemical that is a fragrance belonging to the aromatic aldehydes and is similar in structure to vanillin. Formula C9H10O3. White pale yellow flaky crystals or crystalline powder with vanillin scent and taste, preferably 6.4-7% by weight.
본 발명에서의 벤질벤조에이트(Benzyl benzoate)는 문주란꽃향성분으로 3~3.1중량% 첨가가 바람직하다.Benzyl benzoate (benzyl benzoate) in the present invention is preferably added 3 to 3.1% by weight as the scent of orchid flower.
본 발명에서의 파출리(Patchouli)는 식물성 보향제로 1.5~2중량% 첨가가 바람직하다.Patchouli in the present invention is preferably added to the vegetable supplements 1.5 to 2% by weight.
본 발명에서의 유게놀(Eugenol)은 정자유, 침나무잎유, 피멘트기름, 만유에 유리된 상태 또는 일부 에스테르로 존재하며 1.3~2중량% 첨가가 바람직하다.Eugenol (Eugenol) in the present invention is present in sperm oil, citrus leaf oil, piment oil, free state or in some esters, preferably added 1.3 to 2% by weight.
본 발명에서의 자당지방산에스테르{Sucrose esters of fatty acid)는 서로 잘 혼합되지 않는 액체나 고체를 액체에 균일하게 분산시키기 위해 사용되는 분산제로 0.05~0.1중량% 첨가가 바람직하다.Sucrose esters of fatty acid (Sucrose esters of fatty acids) in the present invention is a dispersant used to uniformly disperse liquids or solids that do not mix well with each other in the liquid is preferably added 0.05 to 0.1% by weight.
본 발명에서의 리나롤(Linalool)은 오렌지유 및 화정유의 조합으로, 특이한 향기를 가지며 화학식은C10H18O 이며 0.05~0.1중량% 첨가가 바람직하다.Linarol (Linalool) in the present invention is a combination of orange oil and Hwajeong oil, has a specific aroma and the chemical formula is C10H18O is preferably added 0.05 ~ 0.1% by weight.
본 발명에서의 이소프로필메톡시피리진(Isopropyl methoxy pyrazine)(IPMP)은 냄새를 유발하는 화학 화합물로 0.01~0.03중량% 첨가가 바람직하다.Isopropyl methoxy pyrazine (IPMP) in the present invention is a chemical compound causing an odor is preferably added 0.01 to 0.03% by weight.
본 발명의 홍삼향원액은 상기 성분들의 첨가량 한정과 성분의 결합으로 홍삼향 맛을 구현함을 실험을 통하여 확인하고 본 발명을 완성하였다.The red ginseng flavor solution of the present invention confirmed the red ginseng flavor by the combination of the limited amount and the combination of the ingredients through experiments and completed the present invention.
본 발명의 홍삼향은 홍삼향원액 15~25중량%, 반응 억제제로 트리아세틴 35~45중량%, 흡습제로 프로필렌글리콜 35~45중량% 비율로 혼합하는바, 트리아세틴을 35~45중량% 첨가하여 홍삼향원액이 분산 상태로 유지되어 일정한 향을 발산 가능토록 작용하고, 35중량% 미만이면 홍삼향원액이 반응하여 향 성능이 떨어지고, 45중량%를 초과하면 비경제적이다. 프로필렌글리콜 35~45중량% 첨가시 35중량% 미만이면 홍삼향 원액이 겔화되며, 45중량%를 초과하면 묽어져 성능이 떨어진다.Red ginseng flavor of the present invention is 15 to 25% by weight of red ginseng flavor solution, 35 to 45% by weight of triacetin as a reaction inhibitor, 35 to 45% by weight of propylene glycol as a hygroscopic bar, 35 to 45% by weight of triacetin added Thus, the red ginseng fragrance is maintained in a dispersed state to act to emit a certain aroma, less than 35% by weight of red ginseng fragrance reacts, the fragrance performance is lowered, more than 45% by weight is uneconomical. When 35-45% by weight of propylene glycol is added, less than 35% by weight of red ginseng fragrance is gelated, and when it exceeds 45% by weight, it is diluted to degrade performance.
본 발명에서의 홍삼분말은 상용화된 분말을 사용하며, 예를들어 품목제조번호200400200744 금산덕원인삼약초영농조합법인 제품을 들 수 있다.The red ginseng powder in the present invention uses a commercially available powder, and for example, the product manufacturing number 200400200744 Geumsan Deokwon ginseng medicinal herb farming combination product.
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이하 본원발명의 실시예를 설명한다.Hereinafter will be described an embodiment of the present invention.
홍삼향 기능성 김 제조Red ginseng flavor functional seaweed manufacture
전장김 1봉 5매 기준 11g되는 전장김을 가열 롤러를 통과하면서 기름10g과 홍삼향0.01g비율로 혼합한 혼합유를 발라 일차구이를 하는 일차구이과정을 수행한다.The whole roasted seaweed, which is 11g based on 5 bags of whole length seaweed, is passed through a heating roller, and the primary roasting process is performed by applying mixed oil mixed with 10g oil and red ginseng flavor 0.01g ratio.
일차구이 후 소금분말 1g에 홍삼분말0.02g비율로 혼합한 것을 일차구이김에 뿌리면서 2차 구이를 하는 이차구이과정을 수행한다.After the primary roasting, 1g of salt powder and red ginseng powder at a ratio of 0.02g are sprinkled on the primary roasting laver to carry out the secondary roasting process.
이차구이과정 후 전장 김 5매를 1봉지 비율로 포장하는 포장과정을 순차 수행하여 홍삼향과 분말이 첨가된 저염 기능성 맛김을 제조한다.After the second roasting process, the packaging process of packing 5 pieces of full length seaweed at the rate of 1 bag is performed sequentially to prepare low salt functional flavored seaweed with red ginseng flavor and powder.
상기, 홍삼향은 홍삼향원액 15~25중량%, 반응 억제제로 트리아세틴 35~45중량%, 흡습제로 프로필렌글리콜 35~45중량% 비율로 혼합한다. 홍삼향원액은 서울식연의 홍삼향원액으로, 식품공전 신고및품목번호제20020275045제품명 ; 홍삼향 1511443)를 사용하여 본 발명의 홍삼향을 완성하였다. 홍삼분말은 금산인산약초영농조합법인 품목제조번호200400200744 를 사용하였다.The red ginseng fragrance is mixed 15 to 25% by weight of red ginseng flavor solution, 35 to 45% by weight of triacetin as a reaction inhibitor, 35 to 45% by weight of propylene glycol as an absorbent. Red ginseng fragrance is Seoul Ginseng's red ginseng fragrance, food declaration and item no.20020275045 Red ginseng fragrance 1511443) was used to complete the red ginseng fragrance of the present invention. For red ginseng powder, item manufacturing number 200400200744 was used.
실시예 1 은 상기 표1과 같이 첨가 제조하였기로, 고유의 홍삼향과 홍삼분말이 동시에 후각과 미각을 자극하여 강한 자극으로 김 표면에서 발산하여 만족감을 제공하였으나, 비교예 1 및 비교에 2의 경우는 각각 홍삼향을 사용하지 않아서, 홍삼분말을 입으로 느끼는 수준이어서 강한 후각 자극 요소가 부족하여 만족도가 떨어졌다, 비교예2는 홍삼향을 사용하지 않고, 홍삼분말도 사용하지 않아서, 기호도 저하와 영양성분의 종류가 낮아졌다.Example 1 was prepared by adding as shown in Table 1, the intrinsic red ginseng flavor and red ginseng powder stimulates the sense of smell and taste at the same time to provide a sense of satisfaction by emanating from the surface of seaweed with strong stimulation, Comparative Example 1 and Comparative 2 In each case, red ginseng fragrance was not used, and the red ginseng powder was felt by the mouth, so there was a lack of strong olfactory stimulating factor, so satisfaction was low. The types of nutrients were lowered.
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Claims (6)
일차구이 후 소금분말 10중량부에 홍삼분말0.01~0.05중량부를 첨가혼합하여 일차구이김 표면에 뿌리면서 2차 구이를 하는 이차구이과정;
이차구이과정 후 포장하는 포장과정을 순차 수행하여 제조하고;
상기, 홍삼향은 홍삼향원액 15~25중량%, 트리아세틴 35~45중량%, 프로플렌글리콜 35~45중량% 비율로 혼합한 것을 특징으로 하는 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법.Primary roasting process by applying mixed oil mixed with 100 to 100 parts by weight of the total length seaweed and 0.1 to 0.2 parts by weight of red ginseng;
After roasting, the secondary roasting process is performed by adding red ginseng powder 0.01-10.05 parts by weight to 10 parts by weight of salt powder and sprinkling it on the first roasting surface;
After the secondary roasting process, the packaging process for packaging is performed sequentially;
The red ginseng fragrance is a low-salt functional flavor laver to which red ginseng flavor and powder are sequentially added, characterized in that the red ginseng fragrance is mixed in 15 to 25% by weight, triacetin 35 to 45% by weight, propylene glycol 35 to 45% by weight Way.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230049138A (en) | 2021-10-05 | 2023-04-13 | 주식회사 블루존 | Method of manufacturing seasoned laver using red ginseng and postbiotics |
| KR20240029565A (en) | 2022-08-23 | 2024-03-06 | 주식회사 블루존 | Method of manufacturing seasoned laver of red ginseng and abalone |
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| KR20010044365A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with curry flavor |
| KR20020060544A (en) * | 2001-01-10 | 2002-07-18 | 윤승갑 | A roasted laver and manufacturing process mixed lentinus mushroom powder |
| KR20030054088A (en) * | 2001-12-24 | 2003-07-02 | 박장순 | Seasoned laver contained ginseng and manufacturing method thereof |
| KR20030056487A (en) * | 2001-12-28 | 2003-07-04 | 노중헌 | Dried Seaweed contained red ginseng extract and method for making it |
| KR20100080127A (en) * | 2008-12-31 | 2010-07-08 | 주식회사 케이티앤지 | A ginseng fragrance material composition for spraying and the using method thereof |
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| KR20020060544A (en) * | 2001-01-10 | 2002-07-18 | 윤승갑 | A roasted laver and manufacturing process mixed lentinus mushroom powder |
| KR20010044365A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with curry flavor |
| KR20030054088A (en) * | 2001-12-24 | 2003-07-02 | 박장순 | Seasoned laver contained ginseng and manufacturing method thereof |
| KR20030056487A (en) * | 2001-12-28 | 2003-07-04 | 노중헌 | Dried Seaweed contained red ginseng extract and method for making it |
| KR20100080127A (en) * | 2008-12-31 | 2010-07-08 | 주식회사 케이티앤지 | A ginseng fragrance material composition for spraying and the using method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20230049138A (en) | 2021-10-05 | 2023-04-13 | 주식회사 블루존 | Method of manufacturing seasoned laver using red ginseng and postbiotics |
| KR20240029565A (en) | 2022-08-23 | 2024-03-06 | 주식회사 블루존 | Method of manufacturing seasoned laver of red ginseng and abalone |
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