KR102081505B1 - Seasoned laver using fish sauce and manufacturing method thereof - Google Patents

Abstract

The present invention relates to a seasoned seaweed coated with fish sauce on one side or both sides of a dried seaweed processed in a certain form and a method for manufacturing the same, and provides seasoned seaweed produced using a fish sauce with excellent umami taste and improved nutritional properties. You can.

Description

Seasoned seaweed using fish sauce and its manufacturing method {SEASONED LAVER USING FISH SAUCE AND MANUFACTURING METHOD THEREOF}

The present invention relates to seasoned seaweed produced using aquatic fish with excellent umami taste and improved nutritional properties, and a method for manufacturing the same.

Kim is a red algae with violet hair, also known as seaweed. Kim grows like a moss on the reef of the sea, and its body is long oval or egg-shaped, with wrinkles on the edges. The color is purple or reddish purple, and the main production areas are Wando, Jindo, Sinan, Buan, and Seosan. Agar contains the most agar, and includes hemicellulose, sorbitol, and dulcitol. In addition, seaweed has a unique umami flavor due to amino acids such as glycine and aginine with sweetness and Jimmy. It is a good source of vitamins because it contains 30 ~ 40% of protein, contains a lot of essential amino acids, and contains a lot of carotene, riboflavin, niacin, and vitamin C.

Before the 1990s, dried seaweed, which dried raw seaweed in a thin sheet of a certain size, was widely consumed. However, dried seaweed has a moisture content of about 10%, so it is easy to deteriorate, and the production of roasted seasoned seaweed is increasing by adding salt and cooking oil to dried seaweed and dried seaweed that have been lowered to 5% or less by secondary processing.

This secondary processed seasoned seaweed showed a high sodium content of about 20 to 30 mg per 1 g of sample, and it was shown that a large amount of chemical seasoning is added.

As a seasoning that can be easily used to create a savory taste of food, currently widely used are sodium L-glutamate (MSG) and DL-apple acid. Chemical seasonings are used as essential items for cooking almost all foods, because they simply enhance the taste of the food with less ingredients. However, chemical seasonings such as MSG can cause symptoms such as sore throat pain, discomfort, muscle stiffness, and allergies when consumed in excess, and even controversy over its harmfulness, including clinical trials that have been reported in the academic world to even damage children's brains. Because of this, the World Health Organization (WHO) and the International Food and Agriculture Organization (FAO) have made decisions, such as preventing the use of chemical seasonings for infants within 12 weeks. Therefore, it seems to solve the problem of adding excessive sodium and chemical seasonings that can interfere with the nutrient intake of seaweed and to improve the nutritional components.

Korean Registered Patent No. 10-1727075 (2017.04.10), Korean Registered Patent No. 10-0371431 (2003.01.24), and Korean Registered Patent No. 10-1261481 (2013.04.30) improve the taste or nutrition of seaweed In the following invention, a method of adding kimchi seasoning flavor, adding shrimp powder and baeknyeoncho powder, or adding calcium powder is described, but accordingly, the seaweed requires too many ingredients and harmonizes with the original taste of kim. There is a problem in that it is difficult to satisfy the needs of consumers because there is no effort to protect the loyalty.

Due to the diversified taste of consumers, it is difficult to satisfy the needs according to the diversity and luxury of consumer preferences with traditional local food recipes, and the demand for food with more flavors and foods that are easy to store and eat is increasing. to be. According to the development direction of this food, it is expected that there will be sufficient demand for new flavored seaweed.

Korean Registered Patent No. 10-1727075 (2017.04.10) Korean Registered Patent No. 10-0371431 (Jan. 24, 2003) Korean Registered Patent No. 10-1261481 (2013.04.30)

An object of the present invention is to provide a seasoning seaweed and a method of manufacturing the same using fish sauce with improved nutritional components of seaweed by lowering the chemical seasoning and sodium content.

Another object of the present invention is to provide a seasoning seaweed and a method for manufacturing the same using fish sauce with improved taste and flavor while lowering the chemical seasoning and sodium content.

The present invention provides seasoned seaweed using fish sauce coated with fish sauce on one side or both sides of dried seaweed processed with a certain form of seaweed.

The fish sauce may be any one selected from the group consisting of shrimp fish sauce, canary fish sauce, yellowfish fish sauce, flounder fish sauce, brown fish sauce and combinations thereof.

The present invention is also a step of preparing dried dried seaweed in the form of a thin sheet of a certain size of Kim Woncho; Continuously applying fish sauce and oil to one or both sides of the dried seaweed; And baking the dried seaweed coated with the fish sauce and oil at 280 to 300 ° C. It provides a method of manufacturing seasoned seaweed using fish sauce containing.

The fish sauce may be obtained by only filtering the flesh after fermenting any fish selected from the group consisting of shrimp, canary, yellowfish, flounder and brownfish for 6 to 24 months.

The fish sauce may be applied to 30 to 150 parts by weight based on 100 parts by weight of dried seaweed with a saltiness of 5 to 10%.

In another aspect, the present invention is a step of removing the water, which is prepared by adding seaweed to a roasting machine and frying for 1 to 3 minutes at 250 to 300 ° C. without oil; Continuously applying fish sauce and oil to the vinegar from which the moisture has been removed; And it is possible to provide a method for producing seasoned seaweed in the form of kimchi using fish sauce, including; and the finishing step of further mixing and roasting for 3 to 5 minutes.

According to the present invention, it is possible to provide a seasoning seaweed using a fish sauce with improved nutritional properties of seaweed and a method for manufacturing the seaweed without including a chemical seasoning and salt.

The present invention can provide a seasoning seaweed using a fish sauce that does not contain a chemical seasoning and has a low sodium content and excellent taste.

The present invention can provide a method of manufacturing seasoned seaweed using fish sauce.

1 is a bar graph showing sensory evaluation results according to Experimental Example 1 of the present invention.
Figure 2 shows the sensory evaluation results according to Experimental Example 1 of the present invention in a rater chart.

Hereinafter, the seasoned seaweed using the fish sauce according to the present invention will be described in detail.

Seasoned seaweed using fish sauce according to the present invention is a fish sauce coated on one or both sides of dried seaweed dried in the form of a thin sheet of a certain size.

The seaweed can be used to collect natural seaweed or seaweed seaweed. Kim Woncho can be used as a seaweed reef or a green seaweed containing blue seaweed, but is not limited thereto. The collected seaweed is washed with fresh water, and then a metal detector and a foreign substance sorter are used to remove foreign substances that may be harmful to food, such as heavy metal, strings, straw, crustacean shells, vinyl, feathers, styrofoam, and paint. use.

The fish sauce is fermented using fish or shellfish or its intestines as a raw material, and salt is used as a bedding source. After fermentation, when the meat quality of the raw material is enzymatically hydrolyzed and matured, it is characterized by using only liquid by filtering it. .

Specifically, the fish sauce may be obtained by filtering fish meat after fermenting fish such as shrimp, canary, yellowfish, flounder, and brownfish for 6 to 24 months, and filtering the flesh.

The fish sauce may be any one selected from the group consisting of shrimp fish sauce, canary fish sauce, yellowfish fish sauce, flounder fish sauce, brown fish sauce, and combinations thereof, but is not limited thereto.

In one embodiment of the present invention, the fish sauce may be used by mixing shrimp fish sauce and yellowfish fish sauce 1: 1 to 2: 1. The shrimp fish sauce and the yellow fish sauce have the less fishy flavor compared to other fish sauce, and when mixing the fish sauce, the light taste of the shrimp fish sauce and the savory taste of the yellow fish sauce are most preferable because they match very well with the seaweed.

Fish sauce is rich in protein because it is made from fish or shellfish or its intestines, and they are decomposed to produce glutamic acid nucleic acids and volatile components, which can give the fish a unique taste and rich taste. In terms of nutrition, it contains a large amount of protein digestive enzymes and fat-degrading enzymes, so when rice is used as a staple food, it can supplement essential amino acids, such as lysine and threonine.

In particular, fermented fish is rich in amino acids such as glutamic acid, alanine, and glycine during fermentation, so it can produce a richer flavor than using simple salt.

The fish sauce can limit the salinity and the amount of coating to give a certain taste.

The saltiness of the fish sauce may be used to be diluted to 10 to 30%. If the salinity is less than 10%, it is difficult to feel a change in taste due to a small amount of coating, and if it exceeds 30%, the salt may be too high, and the fish sauce may be excessively used compared to the raw material, and the fishy flavor of the fish sauce may be strongly felt.

The application amount of the fish sauce adjusted to the above concentration may be 30 to 150 parts by weight based on 100 parts by weight of dried seaweed, more preferably 50 to 100 parts by weight. Seasoned seaweed has a light weight compared to the area, so if the fish sauce is used in less than 30 parts by weight, the amount of coating may be insufficient and the flavor may be weak. If the fish sauce is used in excess of 150 parts by weight, the crispy texture of the seaweed may deteriorate.

In the case of general seasoned seaweed sprinkled with salt on the surface, there was an inconvenience in that the oil flowed or salt grains fell during storage and intake, but seasoned seaweed using the fish sauce according to the present invention does not fall out of salt and can be ingested neatly. The surface is smooth as it is coated, so it can also enhance aesthetics.

Seasoned seaweed using the fish sauce can be further coated with oil.

The oil may be a mixed oil mixed with edible oil and sesame oil. Specifically, the mixed oil is preferably used by mixing with edible oil 90 to 99% by weight, sesame oil 1 to 10% by weight relative to the total weight of the mixed oil. If the edible oil is used in excess of 99% by weight, the flavor of sesame oil may not appear in the cooked seasoned seaweed, and if the sesame oil is used in excess of 10% by weight, a problem of easily burning during cooking may occur.

As the edible oil, olive oil, sunflower oil, grapeseed oil, canola oil, soybean oil, etc. may be used, but it is most preferable to use soybean oil in consideration of the harmonization and softening point of the ingredients with Kim Woncho.

In addition, the mixed oil may be included in 200 to 300 parts by weight based on 100 parts by weight of the original. If the mixed oil is less than 200 parts by weight, the vinegar does not sufficiently absorb the oil, and the texture is reduced, and when it exceeds 300 parts by weight, the flavor may be reduced by an oily texture.

Hereinafter, a method of manufacturing seasoned seaweed using fish sauce according to the present invention will be described in detail.

A method of manufacturing seasoned seaweed using fish sauce according to the present invention comprises preparing dried seaweed in a thin sheet form of a certain size; Continuously applying fish sauce and oil to one or both sides of the dried seaweed; And baking the dried seaweed coated with the fish sauce and oil at 280 to 300 ° C.

Dried seaweed can be adjusted in thickness. In general, seasoned seaweed is thinly processed to a thickness of less than 0.5 mm, but seasoned seaweed using fish sauce according to the present invention can be used by processing it thicker than 1 mm. Since seasoned seaweed needs to be adjusted with salt only after application of oil, it is less preferred to cook as a side dish due to less saltiness when steaming thicker, but seasoned seaweed using fish sauce is fibrous even if the thickness is increased by about 0.5 to 2 mm. It has the advantage that it can penetrate and keep the taste even.

In the step of applying the fish sauce and oil, the oil may be first applied to one or both sides of the dried seaweed, and then the fish sauce may be applied, and then the fish sauce may be applied first, and then the oil may be additionally applied to the surface to which the fish sauce is applied, or It can be applied by mixing fish sauce and oil.

When applying the fish sauce after applying the oil or when applying the oil after applying the fish sauce, it is preferable to continuously carry out within 1 second so as to reduce the time of contact with oxygen between the two operations. By using a continuous process, the generation of lipid peroxide can be prevented, maintaining the taste and flavor of the seaweed and extending the storage period.

In the baking step, seasoned seaweed coated with fish sauce and oil can be baked at a high temperature of 280 ° C. or higher to remove unpleasant fishy smell of fish sauce.

In general, seasoned seaweed is cooked by applying oil and salting after roasting dried seaweed, so heat is directly applied to the original seaweed during the baking of dried seaweed, and destruction of nutrients may occur in this process. However, seasoned seaweed using fish sauce according to the present invention is baked in the oven after applying fish sauce and oil on the surface of dried seaweed, so it is indirectly transferred to the seaweed so that the destruction of nutrients is small and the unique flavor of seaweed is maintained, At the stage of baking, the content of volatile basic nitrogen is lowered, which has the effect of eliminating the smell of fishy.

In another embodiment of the present invention, seasoned seaweed using the fish sauce can be provided in the form of a kimjaban.

Kim Ja-ban refers to a side dish baked with kimchi seasoned and dried. According to Kim Woncho, it is sometimes referred to as doljaban made of stone kimchi, and daijaban made of green laver.

Jaban is a stored food that dries vegetables such as potatoes, green peppers, sesame leaves, and oak leaves, and seaweeds such as seaweed and kelp. Depending on the ingredients, pickles are pickled in soy sauce, dried with red pepper paste, or dried with glutinous rice paste. Jaban is a delicacy when you make a side dish using seasonal food and put it on the table during off-season.

Gimjaban is a local food of Jeolla-do, and it is a good storage food to make when there is a lot of old seaweed. Various recipes are known, such as putting seaweed on both palms, brushing lightly, brushing tina sand, folding, and chopping green onions and garlic into finely ground soy sauce, red pepper powder, sesame salt, sugar, sesame oil, and seasoning sauce mixed with pepper powder. have.

The method of manufacturing seasoned seaweed in the form of kimjaban according to the present invention includes a step of removing water by putting the original seaweed in a roasting machine and frying for 1 to 3 minutes without oil at 250 to 300 ° C; Continuously applying fish sauce and oil to the vinegar from which the moisture has been removed; And a further finishing step of mixing the sesame seeds and frying for 3 to 5 minutes.

The fish sauce and oil and the injection method thereof can be used in the same manner as described above.

Seasoned seaweed using fish sauce according to the present invention maximizes nutrients, flavors, and umami taste through the material properties and optimized manufacturing method of fish sauce, and adds a differentiated taste to existing seaweed flavored with salt. Therefore, it is expected to form a new consumer base.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art to which the present invention pertains can easily practice. However, the present invention can be implemented in many different forms and is not limited to the embodiments described herein.

[Production Example 1: Preparation of fish sauce]

<Shrimp sauce>

After adding salt to the shrimp and fermenting it, the shrimp was prepared and fermented for 6 months. After crushing including the fish meat of the shrimp, only the fish sauce obtained by sieving was used.

<Hwangseokeo fish sauce>

Salt was added to fermented yellowfish, fermented, and fermented for 6 months after the production of yellow fish. After crushing including the fish meat of yellowfish, only the fish sauce obtained by sieving was used.

[Production Example 2: Preparation of seasoned seaweed using fish sauce]

<Example 1>

100 parts by weight of dried seaweed, 100 parts by weight of shrimp fish sauce prepared in Preparation Example 1, and 100 parts by weight of mixed oil mixed with soybean oil and sesame oil in a 20: 1 weight ratio were prepared. It was prepared by continuously applying fish sauce and mixed oil on both sides of dried seaweed using a machine and baking in an oven at 280 ° C.

<Example 2>

100 parts by weight of dried seaweed, 100 parts by weight of yellowfish fish sauce prepared in Preparation Example 1, and 100 parts by weight of mixed oil mixed with soybean oil and sesame oil in a 20: 1 weight ratio were prepared. It was prepared by continuously applying fish sauce and mixed oil on both sides of dried seaweed using a machine and baking in an oven at 280 ° C.

<Example 3>

100 parts by weight of dried seaweed, 100 parts by weight of mixed fish sauce prepared by mixing 1: 1 and 100% by weight of soybean oil and sesame oil in a ratio of 20: 1 by weight were prepared. It was prepared by continuously applying fish sauce and mixed oil on both sides of dried seaweed using a machine and baking in an oven at 280 ° C.

<Comparative Example 1>

100 parts by weight of dried seaweed, 100 parts by weight of salt, and 100 parts by weight of soybean oil were prepared. It was prepared by spreading soybean oil on both sides of dried seaweed using a machine, roasting it at 280 ° C, and sprinkling flavored salt.

<Comparative Example 2>

After drying the fermented seaweed in Preparation Example 1, a mixed oil of shrimp sauce, soybean oil and sesame oil, which was not subjected to a filtration step, was mixed at a weight ratio of 20: 1. Shrimp and mixed oil were continuously applied to both sides of dried seaweed using a machine, and prepared by baking in an oven at 280 ° C.

[Experimental Example 1: Sensory evaluation]

In order to investigate the taste, flavor, texture, and overall preference of seasoned seaweed according to the present invention, a seasoning experiment was performed after preparing seasoning of seasoned seaweed differently.

Sensory experiments were conducted in a blind test by randomly arranging seasoned seaweeds prepared by the methods described in Examples 1 to 3 and Comparative Examples 1 to 2. The sensory test staff consisted of 20 students, including students and office workers in their teens and forties. Sensory evaluation personnel were asked to rate each evaluation item between 1 and 5 points. A score of 1 means a bad taste or poor rating, and a score of 5 means a good taste or good evaluation. The sensory test results are shown in FIGS. 2 to 4 and Table 1.

Salty Umami Fishy taste Texture preference Example 1 3.1 4.35 2 4 4.45 Example 2 3 4.05 2.35 4.05 4.5 Example 3 3 4.55 2.15 4.05 4.55 Comparative Example 1 3.1 3.15 1.65 3.9 3.1 Comparative Example 2 3.2 3.9 3.1 3.15 3.7

As shown in FIGS. 2 to 4 and Table 1, the salty taste was found to have no significant difference in Examples and Comparative Examples. Seasoned seaweed according to the present invention is used by controlling the saltiness of the fish sauce, so it can be provided by maintaining the saltiness of the degree that the consumer generally desires.

In the umami flavor, the seasoned seaweed of the example received excellent evaluation, and in the fishy taste, it was somewhat higher than Comparative Example 1 without fish sauce, but received a similar level of evaluation. In Comparative Example 2, there was a criticism that the taste was uneven due to the uneven fleshy taste.

All of the textures were excellent, but it was evaluated that the seasoned seaweeds according to Examples 1 to 3 had a smooth and crisp surface.

In the overall preference, Example 3 in which shrimp fish sauce and yellowfish fish sauce were mixed received the highest score, and there was an evaluation that a deeper, more savory taste and umami taste could be felt than that of Comparative Example 1.

When producing seasoned seaweed containing raw vinegar, fish sauce, and oil, it was found that the flavor and taste changed depending on the type of fish sauce, the manufacturing method of the fish sauce, and the processing method of the seaweed. And it was found that the overall preference is highest because the texture and texture are further improved according to the temperature conditions.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concept of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (6)

Seaweed is applied to one side or both sides of dried seaweed processed in a certain form,
The fish sauce is a seasoned seaweed using a fish sauce in which the shrimp fish sauce and the yellow fish sauce are mixed in a weight ratio of 1: 1 to 2: 1. According to claim 1,
The fish sauce is seasoned seaweed using fish sauce, characterized in that it further comprises any one selected from the group consisting of canary fish sauce, flounder fish sauce, brown fish sauce and combinations thereof. Preparation of dried seaweed dried in the form of a thin sheet of regular sized seaweed;
Continuously applying fish sauce and oil to one or both sides of the dried seaweed; And
Baking the dried seaweed coated with the fish sauce and oil at 280 to 300 ° C;
Including,
The fish sauce is a method of manufacturing seasoned seaweed using fish sauce, which is a mixture of shrimp fish sauce and yellow fish sauce in a weight ratio of 1: 1 to 2: 1. According to claim 3,
The fish sauce is seasoned seaweed using fish sauce, characterized in that it further comprises a liquid obtained by fermenting any one fish selected from the group consisting of canary, flounder and blackfish with salt for 6 to 24 months, and then filtering the meat to obtain only the liquid. Method of manufacturing. According to claim 3,
The fish sauce is a method of manufacturing seasoned seaweed using fish sauce, wherein 30 to 150 parts by weight is applied to 100 parts by weight of dried seaweed with a saltiness of 5 to 10%. A step of removing water by preparing the original seaweed in a roasting machine and frying it without oil for 1 to 3 minutes at 250 to 300 ° C;
Continuously applying fish sauce and oil to the vinegar from which the moisture has been removed; And
Finishing step of further mixing sesame and frying for 3 to 5 minutes;
Including,
The fish sauce is a method of manufacturing seasoned seaweed in the form of kimchi using fish sauce, which is a mixture of shrimp fish sauce and yellow fish sauce in a weight ratio of 1: 1 to 2: 1.

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