KR102097315B1 - Manufacturing method of laver snack - Google Patents

Abstract

The present invention can maximize the content of the seaweed to maximize the consumer's preference as a health functional food, and heat-press the aged seaweed in a teppanyaki and perform the baking step to provide a differentiated taste and crispy texture from a conventional seaweed snack. Disclosed is a method of manufacturing a seaweed snack.

Description

Manufacturing method of seaweed snacks {MANUFACTURING METHOD OF LAVER SNACK}

The present invention comprises the steps of cutting the dried seaweed to a predetermined size; Applying a sauce on the surface of the cut dried seaweed; Aging the sauce to soak well; It relates to a method of manufacturing a snack of seaweed, characterized in that it comprises a; heat-pressing and baking the aged seaweed in a teppanyaki.

Seaweed (Laver) is a food that has been frequently used in our diet since ancient times, and contains a lot of carbohydrates and proteins, especially threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, etc. It contains a lot of essential amino acids. In addition, seaweed contains minerals such as sodium, potassium, calcium, phosphorus, and iron, and it contains a lot of carotene, making it a good source of vitamin A. In addition, it contains a lot of riboflavin, niacin, and vitamin C. Sweet and oily taste This I has the characteristic that it contains the amino acids glycine and alanine, giving it a rich taste.

In recent years, with the improvement of the economic level and the increasing interest in health and preferences, various functional seaweeds have been developed to satisfy the needs of various consumers. Kim Jaban is one of the functional seaweeds that are seasoned and fried with cooking oil. In the process of roasting and cooking the kimchi, there was a problem in that the contents of the kimchi for the pulverized pulverized flour were not evenly and sufficiently cultivated in the course of being cooked and the contents were difficult to produce a uniform taste and the deep taste disappeared. In addition, there was another problem of fishy smell when eating it as the peculiar fishy smell was not removed, and there was no crunchy texture peculiar to snacks because it fry cooking oil and seasoning together, so the taste of foreigners unfamiliar with children or seaweed There was a disadvantage that it was difficult to catch.

Various prior arts have been disclosed to solve the problems of the conventional Kim Jaban.

First, Korean Patent Registration No. 10-1211562, "Taste containing liquid cheese, powder cheese and powder garlic, and a method of manufacturing the same" relates to a method of manufacturing a flavor coated with liquid cheese, powder cheese and garlic on a sheet-shaped laver. As liquid cheese was used, the product was damp and could only be used as a side dish.

In addition, Korean Patent Registration No. 10-0417110, “How to Make Kimjaban and Kimjaban Prepared by the Method,” is seasoned with dried seaweed, dried, fried in soybean oil, and then cut into a certain shape, and then cut into a certain shape. It was absorbed so much that I couldn't expect a crispy texture.

In addition, in Korean Patent Publication No. 2003-0021332, "Method of manufacturing seaweed with calcium powder and seaweed with calcium powder" is coated with oil on dried seaweed, sprayed with calcium powder, and then baked, so that the calcium powder is dissolved in seaweed. As it was absorbed, it was not possible to expect a crispy texture such as snacks.

In addition, as one of the representative foods using seaweed, kimbugak absorbs moisture when glutinous rice paste is applied to dried seaweed during manufacturing, so the size of dried seaweed is reduced or the appearance of the seaweed is distorted, resulting in poor appearance, hard and chewy texture. There was a problem that young children and the elderly could not eat.

The present invention was invented to solve the above problems, and provides a differentiated taste and crispy texture from a conventional seaweed snack to increase the preference of consumers, and provides a method of manufacturing a seaweed snack with improved health functionality That has its purpose.

For the above object, the present invention comprises the steps of cutting dried seaweed into a predetermined size; Spraying 10 to 20 parts by weight of water with respect to 100 parts by weight of dried seaweed on the surface of the dried seaweed so that the sauce is well applied to the surface of the dried seaweed, and then applying 200 to 250 parts by weight of the sauce; Aging the sauce-coated seaweed at 20-25 ° C for 24-48 hours; Including, the step of heat-pressing and baking the aged seaweed in an iron plate roaster; The iron plate roaster is hingedly coupled to the upper heating plate and the upper heating plate to bake the bottom of the aged seaweed as a plate having a handle on one side. The handle is formed and consists of a lower heating plate that bakes the top surface of the aged seaweed, the upper heating plate and the lower heating plate are heated to 130 to 180 ° C, and the aged steam is 10 to 20 between the upper heating plate and the lower heating plate. It is heat-pressed for a second, and the sauce is prepared by mixing 75 to 80% by weight of sugar, 10 to 20% by weight of refined salt, 3 to 10% by weight of spices and 1 to 5% by weight of soy powder. Pepper is mixed in a ratio of 1: 1 by weight, and the soy sauce powder is characterized by using powdered soybeans prepared through skim soybeans and refined salt.

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The present invention made as described above maximizes the content of seaweed to increase the consumer's preference as a health functional food, and differentiates it from conventional seaweed snacks by performing a step of heat-pressing the aged seaweed in a teppanyaki during the manufacturing process. It can provide a taste and a remarkably crispy texture.

1 is a manufacturing process diagram of a seaweed snack according to the present invention.
Figure 2 is a schematic illustration of an iron plate roaster to heat-press the aged seaweed according to an embodiment of the present invention.
Figure 3 is a schematic illustration for explaining a method for detecting the presence or absence of metal in a snack made in accordance with an embodiment of the present invention.

Hereinafter, a method of manufacturing a seaweed snack according to the present invention will be described in more detail with reference to the accompanying drawings.

In the present invention, in the method of manufacturing a snack, it is possible to increase the preference of consumers by providing a differentiated texture from a conventional snack, and by increasing the content of the kim, maximizing the efficacy of the kim, the production of the snack, which improves the health functionality The purpose is to provide a method.

For the above object, the present invention comprises the steps of cutting dried seaweed into a predetermined size; Applying a sauce on the surface of the cut dried seaweed; Aging the coated sauce to soak well; It characterized in that it comprises the step of baking by heating the aged seaweed in a teppanyaki.

1) Dry seaweed cutting step (S1)

In general, dried seaweed is distributed in a plate-shaped or a magnetic-purple shape.

In the present invention, a plate-shaped dried seaweed is used. The standard size of the plate-shaped dried seaweed is 21 (± 0.5) cm × 19 (± 0.5) cm, and the weight is 2.5 to 2.6 g. In the present invention, a plate-shaped dried seaweed having a standard size is cut to use 10.5 (± 0.5) cm × 19 (± 0.5) cm, and a weight of 1.2 to 1.4 g is used as a raw material.

The reason why the dried seaweed of standard size is cut and used is that it has an appropriate thickness, and after applying the sauce, it can be prevented from being burned by heat when heat-pressed through a teppanyaki, and the crispy texture can be preserved.

In addition, after cutting the dried seaweed of the standard size, a process of removing moisture so that the moisture content is 8 to 12% may be performed. Since the method of removing moisture is possible through various known methods, the detailed description will be omitted below. In the present invention, the reason why the dried seaweed has a moisture content of 8 to 12% is that when the moisture content is less than 8%, the moisture is too low, and the cut seaweed may crumble, and if it exceeds 12%, the crispy texture falls. to be.

2) Source application step (S2)

The step of applying the sauce is a step of applying a uniform amount of sauce to the surface of the dried seaweed, and preferably 200 to 250 parts by weight of the sauce is applied to 100 parts by weight of the dried seaweed.

Here, the sauce may be applied through various raw materials to be applied to the surface of the dried seaweed to impart various tastes to the consumer.

For example, the present invention may use a source composed of a mixture of sugar, refined salt, spices and soy powder, preferably 75 to 80% by weight of sugar, 10 to 20% by weight of refined salt, The sauce can be prepared by mixing 3-10% by weight of spices and 1-5% by weight of soy powder. Here, the spices are preferably mixed with garlic and pepper in a ratio of 1: 1 by weight, and the soy powder is preferably powdered soybeans prepared with skim soybeans and refined salt.

When applying the sauce on the surface of the dried seaweed, if less than 200 parts by weight is applied, the desired taste cannot be expected due to insufficient content, and if it exceeds 250 parts by weight, the taste of the sauce becomes too strong and the flavor peculiar to the seaweed is lowered or not attached to the seaweed. There may be an uneconomical problem due to the increased amount of falling off.

The sauce can be applied to the top or both sides of the dried seaweed, and after the sauce is applied, the weight of the seaweed is 4.5-5 g and the humidity is 11-14%.

When applying the sauce on the surface of the dried seaweed, it is preferable to maintain the temperature inside the seasoning room at 20-25 ° C to prevent the clumping of the sauce.

In addition, the present invention may be first carried out the step of spraying 10 to 20 parts by weight of water with respect to 100 parts by weight of the dried seaweed so that the sauce is well applied to the surface of the cut dried seaweed.

The method of spraying water can be made in various ways, for example, spraying through an automatic sprayer on the surface of dried seaweed so that water is uniformly supplied to the entire surface.

As for the dried seaweed sprayed with water on the surface as described above, it is preferable to apply the sauce within 2-3 seconds. This is because if the sauce is not applied within 2 to 3 seconds, water sprayed on the surface may be evaporated and the moisture contained in the dried seaweed may be taken away, and a problem that the sauce may not be applied smoothly may occur.

3) Maturation stage (S3)

The aging step is a step of aging so that the sauce applied to the surface of the dried seaweed permeates well, and is a step of aging at 20 to 25 ° C for 24 to 48 hours to create the aged seaweed.

The method of aging the dried seaweed can be made in various ways, for example, it is possible to adjust the temperature inside and aging the dried seaweed by introducing the dried seaweed into the inside of the aging container that is blocked from outside air or foreign matter.

In the aging step, if aged below 20 ° C or aged less than 24 hours, the sauce will not sufficiently penetrate the dried seaweed and the sauce will not be fused with the dried seaweed, and the taste will drop significantly. When aged excessively, the taste of the sauce becomes stronger, which may cause a problem that the taste of the seaweed cannot be felt.

On the other hand, the humidity of seaweed aged according to the above conditions is 11-14%.

4) Baking step (S4)

The baking step is a step of forming the seaweed snack according to the present invention by thermally compressing the aged seaweed, and in a preferred embodiment of the present invention, the aged seaweed is grilled through an iron plate roaster in which the upper heating plate and the lower heating plate are hinged. Heat compress.

2 is an exemplary view of the iron plate roaster.

As shown in FIG. 2, the iron plate roaster 100 is an upper heating plate 110 that bakes the bottom surface of the aged seaweed as a plate having a handle 111 on one side, and a hinge 121 on one side while being hingedly coupled to the upper heating plate. Is formed and consists of a lower heating plate 120 to bake the top surface of the aged seaweed.

The upper heating plate 110 and the lower heating plate 120 is heated to 130 ~ 180 ℃, the aged seaweed is heat-pressed for 10 to 20 seconds between the upper heating plate 110 and the lower heating plate 120 to bake the present invention It is prepared as a snack according to.

If the upper heating plate 110 and the lower heating plate 120 heat up to less than 130 ° C, or when the aged kimchi is cooked for less than 10 seconds, the steaming is unripe and the fishy smell cannot be removed, and it can be easily dampened and stored. There is a problem that the period of time is shortened. Conversely, when the upper heating plate 110 and the lower heating plate 120 generate heat exceeding 180 ° C. or when the matured steam is baked for more than 20 seconds, the steam is burned by heat to give a burnt taste, and the remaining moisture of the aged steam is below the reference value. Can be easily broken.

In addition, in conventional seaweed snacks, since the liquid or powdered cheese or calcium powder is added, the content of seaweed as a main raw material is not relatively high.

On the other hand, the present invention has a remarkable effect that allows the consumer to fully feel the indigenous taste of the seaweed since no other additives are added at all other than applying the seasoning to the seaweed, the main raw material.

In addition, one of the conventional seaweed snacks, Kim Bu-gak, essentially undergoes a process of tangling dried seaweed coated with glutinous rice paste, but because glutinous rice grass naturally absorbs the remaining moisture of dried seaweed, the size or shape of the dried seaweed is reduced. There is a problem in that the appearance is distorted due to warping, and there is a problem in that the texture is remarkably poor because it is hard and tough due to the oil treatment.

On the other hand, the seaweed snack according to the present invention is coated with dried seaweed in a plate shape, then aged and then heat-pressed through a teppanyaki to provide an excellent appearance without destroying the shape, and it is hard or tough by omitting the oil treatment process. It can provide a crispy texture without losing.

In addition, 'Sand-type Kim's Snack', which is added with nuts such as slide almond, which is one of the conventional kim snacks, contains nuts that contain oil in the manufacturing process, so it is very easy to dissipate along with Kim, so the recommended shelf life of consumers is 6 months. There is a very short problem both inside and outside. Therefore, not only domestic sales but also large restrictions are imposed on overseas exports.

On the other hand, the Kim Snack according to the present invention is suitable for domestic sales and overseas export since the shelf life is 12 months or more depending on the overall manufacturing process.

5) Metal detection step (S5)

Next, the present invention may include a metal detection step of detecting whether metal is contained in the nori snack prepared through the teppanyaki.

The point in time at which the metal detection step is carried out is not limited to the scope of the present invention, and for example, a dried seaweed, which is a raw material of the present invention, is put into a metal detector to detect the presence or absence of metal, and the object where the metal is detected is immediately disposed of. Alternatively, the presence or absence of metal may be detected by inserting a gold snack prepared through the teppanyaki into a metal detector.

The metal detector may be used as long as it can detect the presence or absence of metal in any form, for example, a metal detector provided with a metal detector 220 on the conveyor 210 as shown in FIG. Through 200), it is possible to ensure productivity and stability by rapidly detecting the presence or absence of metal by continuously inputting the nori snack (10) prepared through the teppanyaki.

In addition, the metal detector 200 includes a notification means such as a siren or a lamp to quickly recognize the worker, and a sensor that detects the metal, so that when the metal is detected, the worker can immediately dispose of the product. have.

In addition, the reference value for detecting the presence or absence of metal in the metal detector 200 may be variously set, for example, the metal detector having a reference value of Fe≥1.2㎜, Non Fe≥1.5㎜, SUS≥1.5㎜. It is possible to detect the presence or absence of metal by adding a nori snack.

6) Packing step (S6)

Put the seaweed snack baked through the teppanyaki in a packaging container, and sealing packaging through a sealing machine, the sealed pack is subjected to a leak test to check whether the sealing is completely made. Through this process, it is possible to prevent the deterioration (moistening) of the seaweed snack due to contact with the air by blocking the contact between the seaweed snack and the air.

As described above, the seaweed snack prepared according to the embodiment of the present invention maximizes the content of seaweed without adding a separate ingredient in addition to the sauce that enhances the flavor, so that the human body such as carbohydrate, protein, amino acid, mineral, vitamin A, vitamin C, etc. It is possible to provide a sufficient amount of beneficial nutrients, and by omitting the process of frying in oil, it is possible to provide a differentiated taste and crispy texture from a conventional nori snack.

Example.

A plate-shaped dried seaweed of 10.5 cm × 19 cm, weight 1.3 g, and moisture content of 12% was prepared.

Sprayed 15 parts by weight of water with respect to 100 parts by weight of dried seaweed on the surface of the dried seaweed, and then 220 parts by weight of sauce was applied to 100 parts by weight of dried seaweed.

Here, the sauce was a sauce composed of 78% by weight of sugar, 15% by weight of refined salt, 5% by weight of spices and 2% by weight of soy powder, and the spices were garlic and pepper in a weight ratio of 1: 1. Mixtures in proportions were used.

In addition, the sauce was applied inside the seasoning room at 25 ° C to prevent the clumping of the sauce.

Next, the dried seaweed coated with the sauce was added to the inside of the aging high school where the inside was blocked from outside air or foreign substances, and then aged at 25 ° C for 48 hours to form the matured seaweed.

Subsequently, the aged seaweed was baked in a teppanyaki at 160 ° C for 14 seconds to prepare a seaweed snack according to the present invention.

10: seaweed snack
100: teppanyaki
110: upper heating plate 111: handle
120: lower heating plate 121: handle
200: metal detector
210: conveyor 220: metal detection unit

Claims (5)

Cutting the dried seaweed into a predetermined size;
Spraying 10 to 20 parts by weight of water with respect to 100 parts by weight of dried seaweed on the surface of the dried seaweed so that the sauce is well applied to the surface of the dried seaweed, and then applying 200 to 250 parts by weight of the sauce;
Aging the sauce-coated seaweed at 20-25 ° C for 24-48 hours;
Including the step of baking the aged seaweed by hot pressing in a teppanyaki;
The iron plate roaster is composed of an upper heating plate that bakes the bottom of the aged seaweed as a plate shape with a handle on one side, and a lower heating plate that is hingedly coupled to the upper heating plate and has a handle on one side to bake the upper surface of the aged seaweed. ,
The upper heating plate and the lower heating plate is heated to 130 ~ 180 ℃,
The aged seaweed is heat-pressed for 10 to 20 seconds between the upper heating plate and the lower heating plate,
The sauce is prepared by mixing 75 to 80% by weight of sugar, 10 to 20% by weight of refined salt, 3 to 10% by weight of spices and 1 to 5% by weight of soy powder,
The spices, garlic and pepper are mixed in a 1: 1 ratio by weight,
The soy sauce powder is a method of manufacturing a snack of seaweed, characterized in that using a powdered soy sauce prepared through defatted soybeans and refined salt.
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