KR102065942B1 - Preparing method of block type laver snack - Google Patents

Abstract

The present invention relates to a manufacturing method of a block-type seaweed snack, which is manufactured in a block type and is easy to eat at a bite, and does not break easily, so that no packing of gas is required when packing, thereby reducing packaging costs, and it does not splash in oil. The present invention relates to a method for producing a block-type seaweed snack, which is a healthy well-being product having the effect of reducing the risk and extending the shelf life.

Description

Manufacturing method of block laver snack {PREPARING METHOD OF BLOCK TYPE LAVER SNACK}

The present invention relates to a manufacturing method of a block-type seaweed snack, which is manufactured in a block type and is easy to eat at a bite, and does not break easily, so that no packing of gas is required when packing, thereby reducing packaging costs, and it does not splash in oil. The present invention relates to a method for producing a block-type seaweed snack, which is a healthy well-being product having the effect of reducing the risk and extending the shelf life.

Seaweed is the second-largest of seaweed production in Korea after seaweed, and is a national food that frequently rises on the Korean table. Seaweed has a higher protein content than normal seaweeds and has more amino acids such as alanine, aspartic acid, glutamic acid and glycine. In addition, the dietary fiber content is also known to be a healthy food, it is a very good seaweed food with nutrients that help to suppress adult diseases, skin care, cancer prevention.

Recently, production has increased due to the development of aquaculture technology, but the utilization method is concentrated on the dried laver and seasoned laver, which are simple processing methods, and various processing methods are required for increasing demand.

Traditionally, laver can be dried as dried laver, or baked with oil and salt, cut into appropriate sizes, eaten as a side dish, made with gimbap, or eaten as a dish of bibimbap or rice cake soup. In addition, Kimbukgak is also made and consumed. In addition, while the grains, nuts and various dried products are put into the steamed rice, the situation is developing a product that can be used as a substitute for everyday snacks and influenced food.

Kimbu-kak's manufacturing method may vary from region to region, but in general, it has a long manufacturing process by appropriately applying starch to dried laver, drying, and frying it in oil, and the rate of rancidity increases as time goes by. have.

In addition, most existing laver snack products are made in plate shape and broken well. In order to compensate for this, the packing method uses nitrogen filling to preserve the contents. there is a problem.

Therefore, there is a need for a product that is less brittle and does not require a separate gas filling during packaging, thereby reducing the logistics storage cost due to the small packing volume, and there is a low risk of product damage during storage and distribution.

Conventionally, various methods of manufacturing gimbugak have been developed.

Patent document 1 discloses the manufacturing method of gimbugak which improved palatability by adding seasoning liquid which consists of vegetables, a fragrance, soy sauce, anchovy, dried shrimp, salted shrimp, liquid milk, etc. to glutinous rice paste.

Patent document 2 is a method for producing a kimbukak by bonding at least one or more laver using glutinous rice paste containing at least one of jujube, green tea, mulberry leaves, ginseng, mushrooms, gojija, cornus oil in powder or granular form, and then fried after drying Initiate.

Patent document 3 discloses the manufacturing method of the double laver which cuts, packs after drying by attaching dried fruits, dried seeds, dried beef jerky, and dried fishery between laver and laver.

As such, various methods of manufacturing gimbugak and gimsack products have been developed, but since they are fried products, they are high in calories and have a short shelf life of less than 6 months, resulting in low economic efficiency and a great barrier to export. In addition, the gimbugak prepared only by drying without frying in oil, the cutting surface is sharp, there is a risk of injuring the mucous membrane of the mouth when ingested, there is a disadvantage that is inconvenient to eat because it has a hard and tough characteristics. Therefore, there is a need for the development of seaweed snacks, which are more convenient to manufacture and have improved preservation and crispy texture.

Korean Patent Publication No. 2001-0010920 Korean Patent Publication No. 2005-0072639 Korean Patent Publication No. 2000-0065416

The present invention is manufactured in a block shape, easy to eat at a bite, and does not break well, so there is no need for a separate gas filling during packaging, thereby reducing logistics storage costs due to reduced packing volume, and there is a risk of product damage during storage and distribution. It is an object of the present invention to provide a method for producing a block-free snack Kim.

Another object of the present invention is to provide a manufacturing method of a block-type seaweed snack that meets the needs of consumers as a healthy well-being product because it does not fry in oil, reducing the risk of rancidity and extending shelf life.

Another object of the present invention is to provide a method for producing a block-type seaweed snack that can provide a little chewy while optimizing the texture, taste and aroma of the raw material.

The method for producing a block-type seaweed snack according to the present invention includes 1 to 100 parts by weight of laver and 1 to 50 parts by weight of nuts with respect to 100 parts by weight of starch, and is molded into a block by adding water, brine and sugar solution as a binder. It features.

The nuts are characterized in that at least one selected from peanuts, almonds, sesame seeds, black sesame seeds, walnuts, cashew nuts, legumes and combinations thereof.

The sugar solution is characterized in that at least one selected from the group consisting of sugar, maltitol, polyglycitol, oligosaccharides, honey and combinations thereof.

The seaweed snack further comprises a flavoring agent, the flavoring agent is characterized in that at least one selected from the group consisting of lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup and combinations thereof.

Applying oil to the seaweed snack, sprinkled with seasoning, characterized in that baked.

The method for producing a block-shaped seaweed snack according to the present invention (a) 1 to 100 parts by weight of laver and 1 to 50 parts by weight of nuts are mixed with respect to 100 parts by weight of starch, and water, brine and sugar solution are added as a binder to make a mixture. step; (b) vacuum freeze drying or vacuum drying the mixture; (c) molding the dried mixture into a block; And (d) baking the molded mixture in an oven to produce a block-shaped seaweed snack.

In step (a) it is characterized in that it further comprises at least one flavoring agent selected from the group consisting of lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup and combinations thereof.

In step (d) it is characterized in that it is baked in an oven at 200 to 270 ℃ or in a superheated steam oven at 150 to 380 ℃.

Applying oil on the baked seaweed snack, characterized in that it further comprises the step of spraying seasoning.

By applying a specific shape to the surface of the laver snacks or bends characterized in that the shape or curvature is reflected in the laver snacks.

The manufacturing method of the block-type seaweed snack according to the present invention is manufactured in a block type, easy to eat at a bite, and does not break well, so that no additional gas filling is required for packaging, thereby reducing logistics storage costs due to reduced packing volume and storage. And there is less effect of the risk of product damage during distribution.

In addition, the manufacturing method of the block-type seaweed snacks according to the present invention does not fry in oil, reducing the risk of rancidity and extending the shelf life, and can meet the needs of consumers as a healthy well-being product.

In addition, the manufacturing method of the block-type seaweed snack according to the present invention has the effect that can provide a small chewing while optimizing the texture, taste and aroma of the raw material.

1 is a view showing a method of manufacturing a block-type seaweed snack according to the present invention.

The objects and effects of the present invention, and the technical configurations for achieving them will become apparent with reference to the embodiments described later in detail in conjunction with the accompanying drawings. In describing the present invention, when it is determined that a detailed description of a known function or configuration may unnecessarily obscure the subject matter of the present invention, the detailed description thereof will be omitted. The terms to be described later are terms defined in consideration of structures, roles, functions, and the like in the present invention, which may vary according to intentions or customs of users and operators.

However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms. Only the embodiments are provided to complete the disclosure of the present invention, and to completely inform the scope of the invention to those of ordinary skill in the art to which the present invention belongs, the present invention is only the utility model registration claims It is only defined by the scope of the claims set out in. Therefore, the definition should be made based on the contents throughout the specification.

Throughout the specification, when a part is said to "include" a certain component, it means that it may further include other components, except to exclude other components unless specifically stated otherwise.

The block-type seaweed snack according to the present invention comprises 1 to 100 parts by weight of laver and 1 to 50 parts by weight of nuts with respect to 100 parts by weight of starch, and is characterized in that it is molded into a block by adding water, brine and sugar solution as a binder. . Outside the above range, texture and crispness may fall, and mixing and bonding may not occur well in the manufacturing process.

The content ratio of starch and laver is 1 to 100 parts by weight of laver, preferably 1 to 50 parts by weight of laver, and more preferably 1 to 20 parts by weight, based on 100 parts by weight of starch. The starch may be selected from the group consisting of potato starch, sweet potato starch, tapioca starch, corn starch rice starch and combinations thereof.

The nuts are characterized in that at least one selected from peanuts, almonds, sesame seeds, black sesame seeds, walnuts, cashew nuts, legumes and combinations thereof. Alternatively, raw materials such as shrimp, anchovies, squid, or a combination thereof may be added according to the taste to add a unique flavor of the raw material and to improve chewability.

The sugar solution is characterized in that at least one selected from the group consisting of sugar, maltitol, polyglycitol, oligosaccharides, honey and combinations thereof. The concentration of the sugar liquid is not particularly limited and can be appropriately selected.

The seaweed snack further comprises a flavoring agent, the flavoring agent is characterized in that at least one selected from the group consisting of lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup and combinations thereof.

Applying oil to the seaweed snack, sprinkled with seasoning, characterized in that baked. By applying the oil, the flavor of laver snack can be enhanced, and various flavors can be added depending on the type by sprinkling seasoning.

The block-type laver snack according to the present invention is to solve the possibility of rancidity due to short quality maintenance and frying in oil, which is a disadvantage of existing laver snack products. It is easy to eat and has the effect of improving the texture. In addition, it is possible to reduce the risk of rancidity by baking without frying in oil, high preservation, and can have a texture that is not hard, soft and crispy.

As the oil, any oil that is food acceptable is used, and specifically, jade oil, soybean oil, canola oil, grape seed oil, sunflower seed oil, sesame oil, perilla oil, or a combination thereof may be used. In addition to the oil, vanilla, cinnamon, butter or the like may be added to improve palatability or flavor. An antioxidant may be added to the oil to increase the shelf life. Such antioxidants may be any antioxidant known in the art to inhibit the oxidation of oils, for example herbal extracts, grapefruit extracts, tea extracts, tocopherols, chacatechins and the like.

The method for producing a block-shaped seaweed snack according to the present invention (a) 1 to 100 parts by weight of laver and 1 to 50 parts by weight of nuts are mixed with respect to 100 parts by weight of starch, and water, brine and sugar solution are added as a binder to make a mixture. step; (b) vacuum freeze drying or vacuum drying the mixture; (c) molding the dried mixture into a block; And (d) baking the molded mixture in an oven to produce a block-shaped seaweed snack.

In step (a) it is characterized in that it further comprises at least one flavoring agent selected from the group consisting of lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup and combinations thereof.

In step (d) it is characterized in that it is baked in an oven at 200 to 270 ℃ or in a superheated steam oven at 150 to 380 ℃. The baking time can be 30 second-10 minutes. Hot air from the oven can be baked evenly. Outside the above range may cause a problem that the texture and crisp falls.

According to the present invention, in some cases, the baking in the oven or superheated steam oven in the step (d) may be performed using oil.

According to one embodiment, the baking temperature can be maximized by differently setting the temperature of the portion where the edge of the laver snack touches the oven and the portion where the middle portion touches the oven. Because the thickness of the center and the edge of the seaweed snack is different, crispness can be obtained according to the optimum baking temperature. For example, the surface touching the center may be adjusted to about 240 to 260 ° C., and the surface touching the edge to about 210 to 230 ° C.

Applying oil on the baked seaweed snack, characterized in that it further comprises the step of spraying seasoning.

By applying a specific shape to the surface of the laver snacks or bends characterized in that the shape or curvature is reflected in the laver snacks.

The manufacturing method may further include cutting the seasoned sheet before baking in the oven. This cutting can produce laver snacks of the desired size and shape. After the laver snack is prepared, it may be cut to an appropriate size, but when baked after being cut, chips may be generated and are difficult to cut into a desired shape.

Any cutting method may be used, and in particular, roller cutting, ultrasonic vibration cutting, or laser cutting may be used, and such methods are well known in the art.

The manufacturing method of the block-type seaweed snack according to the present invention is manufactured in a block type, easy to eat at a bite, and does not break well, so that no additional gas filling is required for packaging, thereby reducing logistics storage costs due to reduced packing volume and storage. And there is less effect of the risk of product damage during distribution.

In addition, the manufacturing method of the block-type seaweed snacks according to the present invention does not fry in oil, reducing the risk of rancidity and extending the shelf life, and can meet the needs of consumers as a healthy well-being product.

In addition, the manufacturing method of the block-type seaweed snack according to the present invention has the effect that can provide a small chewing while optimizing the texture, taste and aroma of the raw material.

Hereinafter, the present invention will be described in more detail with reference to the following examples, which are presented to aid the understanding of the present invention, and the present invention is not limited thereto.

<Example 1>

50 parts by weight of laver and 50 parts by weight of nuts were mixed with respect to 100 parts by weight of potato starch, and a mixture was prepared by adding water, brine and oligosaccharide as a binder. The mixture was dried in vacuo to contain moisture at an appropriate level, and then the dried mixture was molded into blocks. It was then baked for 5 minutes in an oven at 230 degrees. Canola oil oil was applied on the baked laver snacks and seasoned to prepare block laver snacks.

<Example 2>

Prepared as in Example 1, except that 30 parts by weight of nuts.

<Example 3>

Prepared as in Example 1, except that 10 parts by weight of nuts.

<Example 4>

Prepared as in Example 1, except that sweet potato starch was used.

Example 5

Prepared as in Example 1, except that tapioca starch was used.

<Example 6>

Prepared as in Example 1, except that corn starch was used.

<Example 7>

Prepared as in Example 1, except that sugar was used as the binder.

<Example 8>

Prepared as in Example 1, except that polyglycitol was used as the binder.

Experimental Example 1 Quality Characteristics

Sensory evaluation results of the five-point scale method for each sample of 20 excellent taste panels for the block-type seaweed snacks prepared according to Examples 1 to 8 are shown in Table 1 below, and Comparative Examples in all test items. It was evaluated as excellent in all respects when compared to the conventional plate laver snack.

Item color flavor Texture Symbol Example 1 4.5 4.7 4.8 4.5 Example 2 4.6 4.8 4.8 4.5 Example 3 4.7 4.8 4.8 4.5 Example 4 4.5 5.0 4.9 4.8 Example 5 4.5 5.0 4.9 4.8 Example 6 4.5 5.0 4.9 4.8 Example 7 4.5 4.9 5.0 4.7 Example 8 4.6 4.9 5.0 4.7 Comparative example 4.0 4.2 4.0 4.0

1: very bad, 2: bad, 3: normal, 4: good, 5: very good.

Experimental Example 2: Preservation

7 days refrigerated seaweed snacks prepared according to Examples 1 to 8 and a typical comparative example was obtained as shown in Table 2 below.

Item Preservation Crunchy Example 1 O O Example 2 O O Example 3 O O Example 4 O O Example 5 O O Example 6 O O Example 7 O O Example 8 O O Comparative example X X

O: good, X: bad

Although the exemplary embodiments of the present invention have been exemplified above, the present invention is not limited to the above-described specific preferred embodiments, and the present invention may be commonly used in the art without departing from the gist of the present invention as claimed in the claims. Various modifications can be made by those skilled in the art, and such changes are within the scope of the claims.

The embodiments presented above are exemplary and those skilled in the art may make various modifications and modifications to the embodiments presented without departing from the technical spirit of the present invention. The scope of the present invention is not limited by these modifications and modifications.

Claims (10)

delete delete delete delete delete (a) mixing 1 to 50 parts by weight of laver and 1 to 50 parts by weight of nuts with respect to 100 parts by weight of starch, and adding water, brine and sugar solution as binders to form a mixture;
(b) vacuum freeze drying or vacuum drying the mixture;
(c) shaping the dried mixture into a block; And
(d) baking the molded mixture in an oven to produce a block-shaped seaweed snack,
Baking for 30 seconds to 10 minutes in the oven at 200 to 270 ℃ in the step (d),
Applying oil on the baked seaweed snacks, and spraying seasoning,
The starch is selected from the group consisting of tapioca starch, corn starch, potato starch, sweet potato starch, rice starch and combinations thereof,
The oil is canola oil, grape seed oil, sunflower seed oil, jade oil, soybean oil, sesame oil, perilla oil or a combination thereof, and includes antioxidants,
The antioxidant is at least one selected from grapefruit extract, tea extract, herbal extract, chacatechin and tocopherol,
In step (a) further comprises at least one flavoring agent selected from the group consisting of lemon concentrate, ginger concentrate, plum concentrate, green tea powder, cinnamon syrup and combinations thereof,
It is characterized in that the shape or curvature is reflected in the laver snack by applying a specific shape to the surface of the laver snack or bend,
Set different temperatures in the oven where the edge of the seam snack touches the center
The edge is in contact with the temperature of 210 to 230 ℃, the center portion of the contact portion of the block-shaped seaweed snacks manufacturing method, characterized in that the temperature is 240 to 260 ℃.
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