KR102168277B1 - The manufacturing method of laver flakes and it's laver flakes - Google Patents
The manufacturing method of laver flakes and it's laver flakes Download PDFInfo
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- KR102168277B1 KR102168277B1 KR1020200088563A KR20200088563A KR102168277B1 KR 102168277 B1 KR102168277 B1 KR 102168277B1 KR 1020200088563 A KR1020200088563 A KR 1020200088563A KR 20200088563 A KR20200088563 A KR 20200088563A KR 102168277 B1 KR102168277 B1 KR 102168277B1
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- laver
- seasoning
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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Abstract
Description
본 발명은 김가루 제조방법에 관한 것으로서, 김가루 제조과정에서 옥배유, 들기름과 함께 해바라기씨유, 산초유, 유자효소 및 수용성 콜라겐을 혼합하여 일반적인 김가루보다 고소하고 담백하면서도 영양성분이 풍부할 뿐 아니라, 조미과정에서 천일염과 함께 채소분말, 소고기분말, 멸치분말 및 견과류분말을 혼합함으로써 염도는 낮추고 다양한 영양성분들을 고르게 섭취할 수 있는 김가루 제조방법에 관한 것이다. The present invention relates to a laver powder manufacturing method, in which sunflower seed oil, san colostrum oil, citron enzyme, and water-soluble collagen are mixed together with jade pear oil and perilla oil in the laver powder manufacturing process, so that it is more savory and lighter than general laver powder, yet rich in nutrients. Rather, it relates to a method for producing seaweed powder that can reduce salinity and evenly consume various nutrients by mixing vegetable powder, beef powder, anchovy powder, and nut powder with sea salt in the seasoning process.
김(laver)은 홍조류 보리털과에 속하는 Porpyra seriata로 비타민 A의 함량이 14,000IU이며, 이는 쇠고기의 1,400배, 돼지고기의 70배, 당근(4,100IU)의 35배에 달하며 비타민 A의 항암 효과가 크게 부각됨에 따라 김의 가치 또한 크게 부각되고 있다. 칼슘 함량은 390㎎으로 쇠고기의 100배, 돼지고기의 80배, 우유의 4배에 달하는 알칼리성 식품이다. 또한, 고도 불포화지방산인 EPA(Eicosapentaenoic Acid) 함량이 전체 지방질 중 54.1% 이상을 차지하며, PGI3의 생성을 촉진하여 혈전을 방지하는 등 김의 다양한 생리활성 기능은 건강한 삶을 추구하는 현대인의 요구에 잘 부합하는 식품소재이다.Laver is Porpyra seriata belonging to the red algae family, and contains 14,000 IU of vitamin A, which is 1,400 times that of beef, 70 times that of pork, and 35 times that of carrots (4,100 IU), and the anticancer effect of vitamin A. The value of Kim is also becoming more prominent as is highlighted. The calcium content is 390 mg, which is 100 times that of beef, 80 times that of pork, and 4 times that of milk. In addition, the content of EPA (Eicosapentaenoic Acid), a polyunsaturated fatty acid, accounts for more than 54.1% of the total fat, and various physiologically active functions of seaweed, such as promoting the production of PGI3 and preventing blood clots, meet the needs of modern people seeking a healthy life. It is a food material that matches well.
이러한 김은 양식 후의 가공 방법에 따라 마른 김(dried lavers)과 조미 김(seasoned dried lavers)으로 구분되며 조미 김은 마른 김의 접은 자리를 펴기 위해서 가열처리를 해서 편평하게 고르게 한 다음, 조미액을 도포하여 굽는다. 조미를 위해 참기름이나 정제 식용유 및 맛소금을 사용하는 수도 있고, 간장 설탕, 미림, 향신료 등을 배합한 것을 사용할 때도 있다. 그런데 국내외에 유통되는 대다수의 조미 김은 그 종류 및 가공 방법이 한정되어 있어 다양한 맛을 즐길 수 없는 문제가 있다. 기존의 조미 김은 일반 마른 김에 식용유, 들기름, 옥배유, 참기름 같은 유지류를 바르고 소금을 뿌리는 전통적인 방법을 벗어나지 못하고 있으며, 스낵 형식과 간식용으로 즐기기에는 너무 짜고, 기름기가 많아 밥과 같이 먹는 것으로 한정될 수밖에 없는 문제가 있다. These laver are divided into dried lavers and seasoned dried lavers according to the processing method after cultivation. Seasoned laver is heated to flatten the folds of dried laver, and then the seasoning liquid is applied. And bake. For seasoning, sesame oil, refined cooking oil, and flavored salt may be used, or a mixture of soy sugar, mirin, and spices may be used. However, the vast majority of seasoned laver distributed domestically and internationally has a problem in that it is impossible to enjoy a variety of flavors because the types and processing methods are limited. Existing seasoned laver has not deviated from the traditional method of applying oils and fats such as cooking oil, perilla oil, jade oil, and sesame oil to normal dry laver and sprinkling salt.It is too salty and greasy to be enjoyed as a snack type and snack, so it is limited to eating with rice. There is a problem that cannot but be.
최근에는 웰빙(Well-being) 열풍에 편승하여, 웰빙 식품을 선호하는 소비자를 위해 몸에 좋은 여러 기능성 물질을 첨가하여 소비자의 건강뿐만 아니라 입맛도 사로잡기 위한 개발이 요구되고 있다.In recent years, taking advantage of the well-being fever, there is a demand for development to capture not only the health of consumers but also the taste of the consumers by adding various functional substances that are good for the body for consumers who prefer well-being food.
본 발명은 상기 종래기술이 갖는 문제점을 해결하기 위해서 안출된 것으로서, 본 발명에서 해결하고자 하는 과제는 김가루를 제조하는 과정에서 일반적인 김가루보다 고소하고 담백하면서도 영양성분이 풍부한 김가루를 제공하는 데 그 목적이 있다. The present invention was conceived to solve the problems of the prior art, and the problem to be solved in the present invention is to provide laver powder that is more savory and lighter than general laver powder and rich in nutrients in the process of manufacturing laver powder. There is a purpose.
또한, 김가루를 제조하는 과정에서 일반적인 김가루의 높은 염도를 고려하여 건강을 생각하는 현대인의 기호에 알맞은 유효한 성분을 함유한 김가루를 개발하는데 그 목적이 있다. In addition, in the process of manufacturing laver powder, the purpose is to develop laver powder containing effective ingredients suitable for the taste of modern people who consider health in consideration of the high salinity of general laver powder.
상기와 같은 목적을 달성하기 위한 본 발명에 따른 김가루 제조방법은 김을 열풍건조기를 통해 50~80℃의 온도에서 10~60초 동안 건조시켜 수분함량이 5% 이하가 되도록 하는 건조단계와, 상기 건조된 김 100중량부에 조미유 10~15중량부를 분사하는 조미유 분사단계와, 상기 조미유가 분사된 김을 340~380℃의 온도에서 3~5초 동안 3회 굽는 구이단계와, 상기 구운 김을 가로 3~4mm, 세로 20~50mm의 크기로 절단하는 절단단계와, 상기 절단된 김 100중량부에 조미조성물 5~15중량부를 혼합하는 조미조성물 혼합단계 및 상기 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 이물질을 검출하여 제거하는 이물질 선별단계를 포함하되, 상기 조미유 분사단계의 조미유는 옥배유 100중량부에 대하여, 들기름 10~30중량부, 해바라기씨유 10~20중량부, 산초유 5~10중량부, 유자효소 3~7중량부, 수용성 콜라겐 2~3중량부를 혼합한 것이고, 조미조성물 혼합단계의 조미조성물은 천일염 100중량부에 대하여, 채소분말 10~20중량부, 소고기분말 5~10중량부, 멸치분말 3~7중량부, 견과류분말 3~7중량부를 포함하는 것을 특징으로 한다. The laver powder manufacturing method according to the present invention for achieving the above object includes a drying step of drying laver for 10 to 60 seconds at a temperature of 50 to 80° C. through a hot air dryer so that the moisture content is 5% or less, A seasoning oil spraying step of spraying 10 to 15 parts by weight of seasoning oil to 100 parts by weight of the dried laver, and a roasting step of baking the steamed laver sprayed with the seasoning oil 3 times for 3 to 5 seconds at a temperature of 340 to 380°C, and the A cutting step of cutting the baked laver into a size of 3 to 4 mm in width and 20 to 50 mm in length, a seasoning composition mixing step of mixing 5 to 15 parts by weight of a seasoning composition to 100 parts by weight of the cut seaweed, and seaweed in which the seasoning composition is mixed Including a foreign substance sorting step of detecting and removing foreign substances from the powder through an X-ray detector, wherein the seasoning oil in the seasoning oil spraying step is 10 to 30 parts by weight of perilla oil, 10 to 20 parts by weight of sunflower seed oil, based on 100 parts by weight of jade oil. , 5 to 10 parts by weight of Japanese colostrum, 3 to 7 parts by weight of citron enzyme, and 2 to 3 parts by weight of water-soluble collagen are mixed, and the seasoning composition of the seasoning composition mixing step is based on 100 parts by weight of sea salt, 10 to 20 parts by weight of vegetable powder , It characterized in that it comprises 5 to 10 parts by weight of beef powder, 3 to 7 parts by weight of anchovy powder, 3 to 7 parts by weight of nut powder.
또, 상기 조미유 분사단계(S20)에서 상기 조미유 100중량부에 대하여, 청양고추기름 3~7중량부, 고추씨 기름 2~5중량부를 더 포함하는 것을 특징으로 한다. In addition, in the seasoning oil spraying step (S20), with respect to 100 parts by weight of the seasoning oil, it is characterized in that it further comprises 3 to 7 parts by weight of cheongyang pepper oil and 2 to 5 parts by weight of red pepper seed oil.
또, 상기 조미조성물 혼합단계에서 상기 조미조성물이 혼합된 김 100중량부에 대하여, 현미 10~15중량부를 혼합하여 340~380℃의 온도에서 3~5초 동안 굽는 과정을 더 포함하는 것을 특징으로 한다.In addition, in the seasoning composition mixing step, with respect to 100 parts by weight of seaweed mixed with the seasoning composition, mixing 10 to 15 parts by weight of brown rice and baking for 3 to 5 seconds at a temperature of 340 to 380°C. do.
본 발명에 따르면, 김가루 제조과정에서 옥배유, 들기름과 함께 해바라기씨유, 산초유, 유자효소 및 수용성 콜라겐을 혼합하여 일반적인 김가루보다 고소하고 담백하면서도 영양성분이 풍부할 뿐 아니라, 조미과정에서 천일염과 함께 채소분말, 소고기분말, 멸치분말 및 견과류분말을 혼합함으로써 염도는 낮추고 다양한 영양성분들을 고르게 섭취할 수 있는 효과가 있다. According to the present invention, in the manufacturing process of laver powder, sunflower seed oil, mountain colostrum oil, citron enzyme and water-soluble collagen are mixed together with okara oil and perilla oil to be more savory and lighter than general laver, and rich in nutrients, as well as sea salt during seasoning. By mixing vegetable powder, beef powder, anchovy powder and nuts powder together, it has the effect of lowering the salinity and allowing you to evenly consume various nutrients.
도 1은 본 발명에 따른 김가루 제조방법을 개략적으로 도시한 단계흐름도이다. 1 is a step flow diagram schematically showing a laver powder manufacturing method according to the present invention.
이하, 본 발명의 바람직한 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 김가루 제조방법을 개략적으로 도시한 단계흐름도이다. 1 is a step flow diagram schematically showing a laver powder manufacturing method according to the present invention.
첨부된 도 1을 참조하면, 본 발명에 따른 김가루 제조방법은 건조단계(S10), 조미유 분사단계(S20), 구이단계(S30), 절단단계(S40), 조미조성물 혼합단계(S50) 및 이물질 선별단계(S60)를 포함하여 이루어진다. Referring to the attached Figure 1, the laver powder manufacturing method according to the present invention is a drying step (S10), seasoning oil spraying step (S20), roasting step (S30), cutting step (S40), seasoning composition mixing step (S50) And a foreign material selection step (S60).
1. 건조단계(S10) 1. Drying step (S10)
건조단계(S10)는 김을 열풍건조기를 통해 50~80℃의 온도에서 10~60초 동안 건조시켜 수분함량이 5% 이하가 되도록 하는 단계이다.The drying step (S10) is a step of drying the laver at a temperature of 50 to 80°C for 10 to 60 seconds through a hot air dryer so that the moisture content is less than 5%.
김을 열풍건조기를 통해 50~80℃의 온도에서 10~60초 동안 건조시켜 수분함량이 5% 이하가 되도록 하는 것은 김에 함유된 수분을 감소시켜 바삭바삭하고 김 특유의 고소한 풍미를 높일 뿐만 아니라, 하기의 조미유 분사단계의 과정에서 김에 조미유가 수월하게 흡착되도록 하기 위함이다.Drying laver for 10 to 60 seconds at a temperature of 50 to 80°C through a hot air dryer so that the moisture content is less than 5% not only reduces the moisture contained in the laver, but also enhances the crispy and savory flavor of laver, This is to ensure that the seasoned oil is easily adsorbed to the seaweed in the process of the following seasoning oil spraying step.
2. 조미유 분사단계(S20)2. Seasoning oil injection step (S20)
조미유 분사단계(S20)는 상기 건조된 김 100중량부에 조미유 10~15중량부를 분사하는 단계이다. Seasoning oil spraying step (S20) is a step of spraying 10 to 15 parts by weight of seasoning oil to 100 parts by weight of the dried laver.
상기 건조된 김 100중량부에 조미유 10~15중량부를 분사하는 것은 건조된 김에 조미유가 고르게 도포되어 조미유에 함유된 영양성분과 더불어 향미가 풍부하면서도 눅눅하지 않고 저장성도 높이기 위함이다. The spraying of 10 to 15 parts by weight of seasoning oil to 100 parts by weight of the dried seaweed is to enhance the storage properties without being damp and rich in flavor along with the nutrients contained in the seasoning oil by evenly applying the seasoning oil to the dried seaweed.
만약, 건조된 김 100중량부에 대하여, 조미유를 10중량부 미만으로 분사할 경우에는 건조된 김에 고르게 조미유가 도포되지 못할 뿐 아니라, 영양성분 및 향미가 저하되고 저장성도 낮아지게 되며, 15중량부를 초과하여 분사할 경우에는 건조된 김에 조미유가 과다하게 도포되어 눅눅할 뿐 아니라, 김 고유의 맛과 향이 희석되는 문제가 발생된다.If, with respect to 100 parts by weight of dried laver, if the seasoning oil is sprayed in less than 10 parts by weight, not only the seasoning oil cannot be evenly applied to the dried laver, but also the nutrients and flavor are deteriorated and the storage properties are lowered. In the case of spraying in excess of part, the dried seaweed is not only moist due to excessive application of seasoning oil, and the inherent taste and aroma of seaweed is diluted.
여기서, 조미유는 옥배유 100중량부에 대하여, 들기름 10~30중량부, 해바라기씨유 10~20중량부, 산초유 5~10중량부, 유자효소 3~7중량부, 수용성 콜라겐 2~3중량부를 혼합한 것이다. Here, the seasoning oil is perilla oil 10 to 30 parts by weight, sunflower seed oil 10 to 20 parts by weight, pepper oil 5 to 10 parts by weight, citron enzyme 3 to 7 parts by weight, water-soluble collagen 2 to 3 parts by weight, It is a mixture of wealth.
상기 조미유를 김에 분사할 경우에, 옥배유, 들기름의 영양성분, 고소한 맛과 향, 해바라기씨유의 영양성분, 고소한 맛과 향, 산초유의 영양성분, 특유의 향과 깔끔한 맛, 유자효소의 특유의 향과 달콤한 맛, 수용성 콜라겐의 김의 겉면이 마르지 않게 하고 윤기가 흐르게 하며, 김 본연의 색을 유지할 수 있도록 코팅하는 효과를 통해, 다양한 영양성분과 더불어 향미가 풍부하면서도 눅눅하지 않게 된다. In the case of spraying the seasoned oil onto laver, the nutritional components of jade endosperm, perilla oil, fragrant taste and aroma, nutritional components of sunflower seed oil, fragrant taste and aroma, nutritional components of mountain colostrum, unique aroma and clean taste, characteristic of citron enzyme The fragrance, sweet taste, and water-soluble collagen of the laver does not dry out and makes the laver flow, and through the coating effect to maintain the natural color of the laver, it is rich in flavor and not moist with various nutrients.
만약, 옥배유 100중량부에 대하여, 들기름을 10중량부 미만으로 혼합할 경우에는 옥배유의 느끼한 맛이 강하게 되고 들기름의 고소한 맛을 충분히 제공하기 어렵고, 20중량부를 초과하여 혼합할 경우에는 들기름의 고소한 맛이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of corn oil, perilla oil is mixed with less than 10 parts by weight, the taste of perilla oil becomes strong and it is difficult to sufficiently provide the savory taste of perilla oil, and if it is mixed with more than 20 parts by weight, the taste of perilla oil As this becomes too strong, there is a problem that the unique taste and aroma of seaweed is diluted.
해바라기씨유는 수분함량이 5% 이하가 되도록 건조된 해바라기씨를 180~220℃의 온도에서 20~30분 동안 가열하고, 상기 가열된 해바라기씨를 50-100MPa의 압력에서 30-60분 동안 압착하여 해바라기씨 원유를 추출한 후, 정제하여 제조된 것이다. In sunflower seed oil, dried sunflower seeds are heated at a temperature of 180 to 220°C for 20 to 30 minutes, and the heated sunflower seeds are compressed for 30 to 60 minutes at a pressure of 50 to 100 MPa for sunflower seeds that have a moisture content of 5% or less. It is prepared by extracting the seed crude oil and then purifying it.
상기 해바라기씨유는 셀레늄, 올레산, 리놀레산, 인지질, 미티오닌, 라이신, 칼륨, 칼슘, 철분, 무기질 및 비타민 B1, B2 복합체 등의 영양성분을 통해 암세포의 발생 및 증식 억제, 피부미용, 혈액순환, 고혈압이나 동맥경화 등의 심혈관 질환 예방, 면역력 강화, 뇌 건강 증진 등의 효과가 있고, 해바라기씨 특유의 고소한 맛과 향을 제공할 수 있다. The sunflower seed oil suppresses the occurrence and proliferation of cancer cells through nutrients such as selenium, oleic acid, linoleic acid, phospholipids, mithionine, lysine, potassium, calcium, iron, minerals and vitamins B1, B2 complex, skin care, blood circulation. , It is effective in preventing cardiovascular diseases such as high blood pressure or arteriosclerosis, strengthening immunity, and promoting brain health, and can provide a unique flavor and aroma of sunflower seeds.
만약, 옥배유 100중량부에 대하여, 해바라기씨유를 10중량부 미만으로 혼합할 경우에는 옥배유 및 들기름의 느끼한 맛이 강하게 되고 해바라기씨유의 영양성분 및 고소한 맛과 향을 충분히 제공하기 어렵고, 20중량부를 초과하여 혼합할 경우에는 해바라기씨유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of jade oil, if the amount of sunflower seed oil is mixed with less than 10 parts by weight, the taste of jade oil and perilla oil becomes strong, and it is difficult to provide enough nutritional components and savory taste and aroma of sunflower seed oil, and 20 parts by weight If it is mixed in excess, the taste and aroma of sunflower seed oil becomes too strong, causing the problem of diluting the inherent taste and aroma of seaweed.
산초유는 수분함량이 5% 이하가 되도록 건조된 산초나무열매를 180~220℃의 온도에서 20~30분 동안 가열하고, 상기 가열된 산초나무열매를 50-100MPa의 압력에서 30-60분 동안 압착하여 산초원유를 추출한 후, 정제하여 제조된 것이다. In the sancho oil, the dried peppercorns are heated at a temperature of 180 to 220°C for 20 to 30 minutes, and the heated peppercorns are heated at a pressure of 50-100 MPa for 30 to 60 minutes. It is manufactured by compression and extraction of crude sancho oil, and then purification.
상기 산초유는 맛은 맵고 특유의 향을 가지고 있으며, 뇌혈액순환, 신경안정, 불면증해소, 수족냉증완화, 성인병예방, 호흡기질환 예방, 소화기능 강화, 변비도움, 진통효과가 있을 뿐 아니라, 산초유 특유의 향으로 인하여 옥배유 및 들기름의 느끼함을 저하시켜 깔끔한 맛을 증진시킬 수 있다.The San colostrum has a spicy taste and a unique scent, relieves blood circulation in the brain, stabilizes nerves, relieves insomnia, relieves cold hands and feet, prevents adult diseases, prevents respiratory diseases, strengthens digestive function, helps constipation, and has analgesic effects. Due to the unique scent of colostrum, it can improve the clean taste by reducing the feeling of jade endosperm and perilla oil.
만약, 옥배유 100중량부에 대하여, 산초유를 5중량부 미만으로 혼합할 경우에는 옥배유 및 들기름의 느끼한 맛이 강하게 되고 산초유의 영양성분 및 특유의 향과 깔끔한 맛을 충분히 제공하기 어렵고, 10중량부를 초과하여 혼합할 경우에는 산초유 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of corn, if mixed with less than 5 parts by weight of mountain colostrum, the taste of corn oil and perilla oil becomes strong, and it is difficult to sufficiently provide the nutritional components and unique aroma and clean taste of the mountain colostrum, and 10 parts by weight In the case of excessive mixing, the unique taste and aroma of sancho oil becomes too strong, causing the problem of diluting the unique taste and aroma of seaweed.
유자효소는 유자에 설탕을 중량대비 1 : 1 의 비율로 혼합하여 밀봉한 후 80~120일 동안 15~25℃의 온도에서 숙성시켜 건더기를 건져낸 후, 남은 엑기스를 12~18개월 동안 15~20℃의 온도에서 더 숙성시켜 제조된 것이다. Citron Enzyme mixes citron with sugar in a ratio of 1:1 to the weight, seals it, and ripens it at a temperature of 15-25℃ for 80-120 days to remove the ingredients, and then extracts the remaining extract for 12-18 months. It is prepared by further aging at a temperature of ℃.
상기 유자효소는 유자에 다량 함유된 비타민 B2, C, 유기산, 칼슘, 플라보노이드, 헤스페리딘, 구연산을 통해, 항암작용, 항염증작용, 당뇨개선 작용 등의 효과가 있고, 유자의 달콤한 맛으로 식감을 증진시킨다. The citron enzyme is effective in anticancer, anti-inflammatory, diabetes improvement, etc. through vitamins B2, C, organic acids, calcium, flavonoids, hesperidin, and citric acid contained in citron, and enhances the texture with the sweet taste of citron. Let it.
만약, 옥배유 100중량부에 대하여, 유자효소를 3중량부 미만으로 혼합할 경우에는 옥배유 및 들기름의 느끼한 맛이 강하게 되고 유자효소의 영양성분과 유자 특유의 달콤한 맛을 충분히 제공하기 어렵고, 7중량부를 초과하여 혼합할 경우에는 유자효소의 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of jade endosperm, if less than 3 parts by weight of citron enzyme is mixed, the sensational taste of oyster oil and perilla oil becomes strong, and it is difficult to sufficiently provide the nutrients of citron enzyme and the unique sweet taste of citron, and 7 parts by weight If it is mixed in excess, the fragrance of the citron enzyme becomes too strong, causing the problem of diluting the inherent taste and aroma of laver.
수용성 콜라겐은 김의 겉면이 마르지 않게 하고 윤기가 흐르게 하며, 김 본연의 색을 유지할 수 있도록 코팅하는 역할을 한다. Water-soluble collagen prevents the outer surface of seaweed from drying out, makes the gloss flow, and coats the seaweed to maintain its original color.
상기 수용성 콜라겐은 50~80℃의 물과 고형의 젤라틴을 혼합하여 단백질 수용액을 생성한 후 40℃ 미만의 온도가 되도록 냉각하고, 상기 냉각된 단백질 수용액에 단백질 분해효소를 혼합하여 80~100℃의 온도에서 가열한 후, 다시 40℃ 미만의 온도가 되도록 냉각 및 살균하여 제조된다. The water-soluble collagen is mixed with water at 50 to 80°C and solid gelatin to create an aqueous protein solution, and then cooled to a temperature of less than 40°C, and a proteolytic enzyme is mixed with the cooled protein aqueous solution at 80 to 100°C. After heating at a temperature, it is prepared by cooling and sterilizing again to a temperature of less than 40°C.
젤라틴의 원천물질로 사용되는 것은 소, 돼지의 뼈와 가죽 또는 어류로부터 얻어지는 부산물로서, 젤라틴을 가열 및 냉각하여 얻어진 단백질 수용액에 단백질 분해효소를 처리하게 되면, 원재료의 냄새가 제거되고 콜라겐 특유의 향이 나게 되며, 또한 저온에서 용해도가 뛰어나, 체내 복용시 인체의 흡수 및 확산속도가 빠른 장점이 있다. The source material of gelatin is a by-product obtained from bones and skins or fish of cows and pigs. When the protein solution obtained by heating and cooling gelatin is treated with proteolytic enzymes, the odor of the raw material is removed and the peculiar scent of collagen is removed. In addition, it has excellent solubility at low temperatures, and when taken into the body, the absorption and diffusion speed of the human body is fast.
여기서, 상기 단백질 분해효소는 시스테인계 단백질 분해효소, 세린계 단백질 분해효소, 메탈계 단백질 분해효소, 아스파트산계 단백질 분해효소, 티올계 단백질 분해효소, 산성 단백질 분해효소 또는 이들의 조합으로 이루어진다.Here, the protease is composed of a cysteine-based protease, a serine-based protease, a metal-based protease, an aspartic acid-based protease, a thiol-based protease, an acidic protease, or a combination thereof.
만약, 옥배유 100중량부에 대하여, 수용성 콜라겐을 2중량부 미만으로 혼합할 경우에는 수용성 콜라겐이 고르게 혼합되지 못하여 김의 겉면이 마르거나 윤기가 흐르지 않아 김 본연의 색을 유지할 수 없으며, 3중량부를 초과하여 혼합할 경우에는 필요 이상의 혼합량으로 인하여 오히려 점성이 커져서 김 본연의 맛을 저하시킬 수 있다. If less than 2 parts by weight of water-soluble collagen is mixed with respect to 100 parts by weight of oyster oil, the water-soluble collagen cannot be evenly mixed, and the outer surface of the seaweed does not dry or shine, and the natural color of the seaweed cannot be maintained. If it is mixed in excess, the viscosity of the seaweed may be lowered due to the amount of mixing more than necessary.
본 발명에서는 상기 조미유에 청양고추기름, 고추씨 기름을 더 포함할 수 있다. In the present invention, the seasoning oil may further include cheongyang pepper oil and pepper seed oil.
좀 더 상세하게는, 상기 조미유 100중량부에 대하여, 청양고추기름 3~7중량부, 고추씨 기름 2~5중량부를 더 포함할 수 있다. In more detail, based on 100 parts by weight of the seasoning oil, 3 to 7 parts by weight of cheongyang pepper oil, and 2 to 5 parts by weight of pepper seed oil may be further included.
상기 조미유 100중량부에 대하여, 청양고추기름 3~7중량부, 고추씨 기름 2~5중량부를 더 포함하는 것은 고추 특유의 매운맛과 더불어 칼칼한 맛을 내어 느끼함을 저하시키고 식감을 높이기 위함이다. With respect to 100 parts by weight of the seasoning oil, 3 to 7 parts by weight of cheongyang pepper oil and 2 to 5 parts by weight of red pepper seed oil are further included to reduce the feel and increase the texture by producing a spicy taste with a characteristic spicy taste of pepper.
청양고추기름은 세척한 청양고추를 건조한 후, 상기 건조된 고추씨 100중량부에 식용오일 800~1,200중량부를 혼합하고, 100~140℃의 온도에서 30~50분 동안 고르게 교반하여 가열한 후, 걸러내어 제조된 것으로, 매운맛과 더불어 칼칼한 맛을 내어 느끼함을 저하시키고 식감을 높인다. For Cheongyang pepper oil, after drying the washed Cheongyang pepper, mixing 800 to 1,200 parts by weight of edible oil with 100 parts by weight of the dried pepper seeds, stirring evenly for 30 to 50 minutes at a temperature of 100 to 140°C, heating, and filtering It is made by taking it out and has a spicy and spicy taste to lower the feel and enhance the texture.
고추씨기름은 세척한 고추씨를 건조한 후, 상기 건조된 고추씨 100중량부에 식용오일 700~900중량부를 혼합하고, 100~140℃의 온도에서 30~35분 동안 고르게 교반하여 가열한 후, 체에 걸러내어 제조되는 것으로, 매운맛과 더불어 칼칼한 맛을 내어 느끼함을 저하시키고 식감을 높인다. Pepper seed oil is dried after drying the washed pepper seeds, mixed with 700 to 900 parts by weight of edible oil to 100 parts by weight of the dried pepper seeds, heated by stirring evenly for 30 to 35 minutes at a temperature of 100 to 140 °C, and filtered through a sieve. It is produced by brewing and has a spicy and spicy taste to reduce the feel and enhance the texture.
3. 구이단계(S30)3. Roasting step (S30)
구이단계(S30)는 상기 조미유가 분사된 김을 340~380℃의 온도에서 3~5초 동안 3회 굽는 단계이다. The roasting step (S30) is a step of baking the steamed laver sprayed with the seasoning oil 3 times for 3 to 5 seconds at a temperature of 340 to 380°C.
상기 조미유가 분사된 김을 340~380℃의 온도에서 3~5초 동안 3회 굽는 것은 조미유가 김의 표면에 더욱 원활하게 흡착됨과 동시에, 김 특유의 고소한 맛과 향을 증진시키며 바삭바삭한 식감을 높이기 위함이다. Baking the seaweed sprayed with the seasoning oil 3 times at a temperature of 340 to 380°C for 3 to 5 seconds allows the seasoned oil to be more smoothly adsorbed on the surface of the seaweed, and at the same time, it enhances the unique taste and aroma of seaweed and has a crunchy texture. It is to increase.
만약, 상기 조미유가 분사된 김을 상기 온도 및 시간 미만으로 구울 경우에는 조미유가 김과 원활하게 흡착되지 못하고 분리되어 맛을 저하시킬 뿐만 아니라, 김이 잘 구워지지 않고 김의 고소한 맛과 향, 바삭바삭한 식감을 높이기 어려우며, 상기 온도 및 시간을 초과하여 구울 경우에는 원료 김이 탈 뿐 아니라 조미유의 기름이 산화되는 문제가 발생될 수 있다. If the steamed seaweed sprayed with the seasoning oil is grilled below the temperature and time, the seasoned oil cannot be smoothly adsorbed and separated from the seaweed and degrades the taste. It is difficult to increase the crunchy texture, and when the above temperature and time are exceeded, there may be a problem that the raw material steam is burned and the oil of the seasoning oil is oxidized.
4. 절단단계(S40)4. Cutting step (S40)
절단단계(S40)는 상기 구운 김을 가로 3~4mm, 세로 20~50mm의 크기로 절단하는 단계이다. The cutting step (S40) is a step of cutting the baked laver into a size of 3 to 4 mm in width and 20 to 50 mm in length.
상기 구운 김을 가로 3~4mm, 세로 20~50mm의 크기로 절단함을 통해, 밥 또는 볶음밥과 함께 섞어서 취식하여도 식감 및 목 넘김 등의 거리낌을 주지 않으며, 일반 간식으로도 용이하게 활용될 수 있다. By cutting the grilled laver into a size of 3 to 4 mm in width and 20 to 50 mm in length, even if mixed with rice or fried rice and eaten, it does not give a feeling of texture and throat, and can be easily used as a general snack. have.
5. 조미조성물 혼합단계(S50)5. Seasoning composition mixing step (S50)
조미조성물 혼합단계(S50)는 상기 절단된 김 100중량부에 조미조성물 5~15중량부를 혼합하는 것이다. The seasoning composition mixing step (S50) is to mix 5 to 15 parts by weight of the seasoning composition to 100 parts by weight of the cut laver.
상기 절단된 김 100중량부에 조미조성물 5~15중량부를 혼합하는 것은 조미조성물 중 주재료인 천일염을 통해 간을 맞추고 저장성을 높이며, 다양한 영양성분을 함께 취식할 수 있도록 하기 위함이다. The mixing of 5 to 15 parts by weight of the seasoning composition to 100 parts by weight of the cut laver is in order to match the liver through the sea salt, which is the main ingredient in the seasoning composition, to increase storage properties, and to eat various nutrients together.
만약, 절단된 김 100중량부에 대하여, 조미조성물을 5중량부 미만으로 혼합할 경우에는 김에 고르게 조미조성물이 혼합되지 못할 뿐 아니라 영양성분 및 향미도 저하되며, 15중량부를 초과하여 혼합할 경우에는 김에 조미조성물이 과다하게 혼합되어 짠맛이 강하게 되고 김 특유의 고소한 맛과 향이 저하된다. If, with respect to 100 parts by weight of cut laver, if the seasoning composition is mixed in less than 5 parts by weight, not only the seasoning composition is not evenly mixed with the laver, but also the nutrients and flavor are lowered. The seasoning composition is excessively mixed with seaweed, resulting in a strong saltiness and deteriorating the fragrant taste and aroma of seaweed.
여기서, 조미조성물은 천일염, 채소분말, 소고기분말, 멸치분말, 견과류분말을 포함한다. Here, the seasoning composition includes sea salt, vegetable powder, beef powder, anchovy powder, and nut powder.
좀 더 상세하게는, 천일염 100중량부에 대하여, 채소분말 10~20중량부, 소고기분말 5~10중량부, 멸치분말 3~7중량부, 견과류분말 3~7중량부를 포함하는 것이다. More specifically, with respect to 100 parts by weight of sea salt, it includes 10 to 20 parts by weight of vegetable powder, 5 to 10 parts by weight of beef powder, 3 to 7 parts by weight of anchovy powder, and 3 to 7 parts by weight of nut powder.
상기 조미조성물은 천일염을 통하여 간을 맞추고 저장성을 높이며, 채소분말, 소고기분말, 멸치분말 및 견과류분말을 통해 다양한 영양성분을 함께 제공할 수 있다. The seasoning composition can be seasoned through sea salt and improved storage properties, and various nutrients can be provided together through vegetable powder, beef powder, anchovy powder, and nut powder.
채소분말은 당근, 양파, 오이, 시금치, 브로콜리, 피망, 호박을 동량으로 혼합하여 세척하고, -15~-10℃의 온도에서 30~50시간 동안 동결건조시킨 후, 분쇄기에서 입자크기가 10~20㎛로 분쇄한 것으로, 채소에 함유된 비타민, 칼륨 등의 다양한 영양성분과 함께, 전체적인 염도는 낮추고 채소 특유의 깔끔한 식감을 가미하게 된다. Vegetable powder is washed by mixing carrots, onions, cucumbers, spinach, broccoli, bell peppers, and pumpkins in equal amounts, and freeze-dried for 30 to 50 hours at a temperature of -15 to -10°C. It is pulverized to 20㎛, along with various nutrients such as vitamins and potassium contained in vegetables, lowers the overall salinity and adds a clean texture unique to vegetables.
만약, 천일염 100중량부에 대하여, 채소분말을 10중량부 미만으로 포함할 경우에는 천일염의 짠맛이 강하게 되고 채소의 영양성분 및 깔끔한 식감을 충분히 제공하기 어렵고, 20중량부를 초과하여 포함할 경우에는 채소 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of sea salt, if the vegetable powder is included in less than 10 parts by weight, the saltiness of the sea salt becomes strong, and it is difficult to provide enough nutrients and clean texture of vegetables. If it contains more than 20 parts by weight, vegetables The characteristic taste and aroma become too strong, causing the problem of diluting the unique taste and aroma of seaweed.
소고기분말은 소고기의 핏물을 제거하여 5~10mm의 두께로 슬라이스하고, 간장, 설탕, 후추, 맛술을 첨가하여 2~5시간 동안 재운 후, 70~90℃의 온도에서 6~10시간 동안 건조하고, 분쇄기에서 입자크기가 10~20㎛로 분쇄한 것으로, 소고기에 함유된 단백질, 철분 등의 다양한 영양성분과 함께 감칠맛을 가미하게 된다. Beef powder removes blood from the beef and slices it into a thickness of 5 to 10 mm, adds soy sauce, sugar, pepper, and sake for 2 to 5 hours, then dries it for 6 to 10 hours at a temperature of 70 to 90°C. , It is pulverized in a grinder to a particle size of 10 to 20 μm, and adds a savory taste with various nutrients such as protein and iron contained in beef.
만약, 천일염 100중량부에 대하여, 소고기분말을 5중량부 미만으로 포함할 경우에는 소고기의 영양성분 및 감칠맛을 충분히 제공하기 어렵고, 10중량부를 초과하여 포함할 경우에는 소고기 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of sea salt, if less than 5 parts by weight of beef powder is included, it is difficult to sufficiently provide the nutritional components and umami of beef, and if it contains more than 10 parts by weight, the unique taste and aroma of beef is too strong. As a result, the inherent taste and aroma of seaweed is diluted.
멸치분말은 수분함량이 3%이하가 되도록 건조시켜 60~80℃ 온도에서 30~60분 동안 가열한 후, 분쇄기에서 입자크기가 10~20㎛로 분쇄한 것으로, 멸치에 함유된 다량의 칼슘 및 무기질 등의 영양성분과 함께 감칠맛을 가미하게 된다. Anchovy powder is dried to have a moisture content of 3% or less, heated at a temperature of 60 to 80°C for 30 to 60 minutes, and then pulverized to a particle size of 10 to 20 μm in a grinder. A large amount of calcium and It adds umami flavor along with nutrients such as minerals.
만약, 천일염 100중량부에 대하여, 멸치분말을 3중량부 미만으로 포함할 경우에는 멸치의 영양성분 및 감칠맛을 충분히 제공하기 어렵고, 7중량부를 초과하여 포함할 경우에는 멸치 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of sea salt, if less than 3 parts by weight of anchovy powder is included, it is difficult to sufficiently provide the nutritional components and umami taste of the anchovy, and if it contains more than 7 parts by weight, the unique taste and aroma of anchovy is too strong. As a result, the inherent taste and aroma of seaweed is diluted.
견과류분말은 아몬드, 캐슈넛, 땅콩, 마카다미아, 호두, 브라질너트, 피칸, 피스타치오, 잣을 동량으로 혼합하여 수분함량이 5%이하가 되도록 건조한 후, 분쇄기에서 입자크기가 10~20㎛로 분쇄한 것으로, 견과류의 단백질, 섬유질, 칼슘, 탄수화물, 철분, 오메가 3, 비타민 및 마그네슘 등 양질의 영양성분과 함께 고소하고 담백한 맛을 가미하게 된다.Nut powder is a mixture of almonds, cashew nuts, peanuts, macadamia, walnuts, brazil nuts, pecans, pistachios and pine nuts in equal amounts, dried to a moisture content of 5% or less, and then pulverized in a grinder to a particle size of 10-20㎛. , Nuts protein, fiber, calcium, carbohydrates, iron, omega 3, vitamins and magnesium, along with high-quality nutrients, and a savory and light taste.
만약, 천일염 100중량부에 대하여, 견과류분말을 3중량부 미만으로 포함할 경우에는 견과류의 영양성분 및 고소하고 담백한 맛을 충분히 제공하기 어렵고, 7중량부를 초과하여 포함할 경우에는 견과류 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of sea salt, if less than 3 parts by weight of nut powder is included, it is difficult to provide enough nutrients and savory and light taste of the nuts, and if it contains more than 7 parts by weight, the characteristic taste of nuts and The aroma becomes too strong, causing the problem of diluting the unique taste and aroma of seaweed.
본 발명에서는 상기 조미조성물이 혼합된 김에 현미를 혼합하여 굽는 과정을 더 포함할 수 있다. In the present invention, the process of baking by mixing brown rice in laver in which the seasoning composition is mixed may be further included.
좀 더 상세하게는, 상기 조미조성물이 혼합된 김 100중량부에 대하여, 현미 10~15중량부를 혼합하여 340~380℃의 온도에서 3~5초 동안 굽는 것이다.More specifically, with respect to 100 parts by weight of laver in which the seasoning composition is mixed, 10 to 15 parts by weight of brown rice is mixed and baked for 3 to 5 seconds at a temperature of 340 to 380°C.
상기 조미조성물이 혼합된 김 100중량부에 대하여, 현미 10~15중량부를 혼합하여 340~380℃의 온도에서 3~5초 동안 굽는 것은 현미 특유의 고소한 맛과 향을 가미할 뿐 아니라, 바삭바삭한 식감을 높이기 위함이다. With respect to 100 parts by weight of seaweed mixed with the seasoning composition, mixing 10 to 15 parts by weight of brown rice and baking for 3 to 5 seconds at a temperature of 340 to 380°C not only adds the savory taste and aroma of brown rice, but also has a crispy This is to increase the texture.
만약, 상기 조미조성물이 혼합된 김 100중량부에 대하여, 현미를 10중량부 미만으로 혼합할 경우에는 상기 김에 현미가 고르게 혼합되지 못할 수 있으며, 15중량부를 초과하여 혼합할 경우에는 현미 특유의 맛과 향이 너무 강하게 되어 김 고유의 맛과 향이 희석되는 문제가 발생된다. If, with respect to 100 parts by weight of the seaweed mixed with the seasoning composition, brown rice may not be evenly mixed with the seaweed when less than 10 parts by weight of brown rice is mixed, and when mixing more than 15 parts by weight, the unique taste of brown rice The taste and aroma of seaweed are diluted because the fruit and aroma become too strong.
또 만약, 상기 조미조성물이 혼합된 김에 현미를 혼합한 후, 상기 온도 및 시간 미만으로 구울 경우에는 바삭바삭한 식감을 높이기 어려우며, 상기 온도 및 시간을 초과하여 구울 경우에는 김과 현미가 탈 뿐만 아니라 기름이 산화되는 문제가 발생 될 수 있다. In addition, if brown rice is mixed with the seaweed mixed with the seasoning composition and then baked at less than the temperature and time, it is difficult to increase the crunchy texture, and if baked beyond the temperature and time, not only the seaweed and brown rice will burn but also oil. This may cause oxidation problems.
6. 이물질 선별단계(S60)6. Foreign matter screening step (S60)
이물질 선별단계(S60)는 상기 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 금속, 스테인레스, 유리 및 세라믹 등의 이물질을 검출하여 제거하는 단계이다.The foreign matter sorting step (S60) is a step of detecting and removing foreign matters such as metal, stainless steel, glass, and ceramic through an X-ray detector from the seaweed powder mixed with the seasoning composition.
상기의 방법으로 제조된 김가루는 제조과정에서 옥배유, 들기름과 함께 해바라기씨유, 산초유, 유자효소 및 수용성 콜라겐을 혼합하여 일반적인 김가루보다 고소하고 담백하면서도 영양성분이 풍부할 뿐 아니라, 조미과정에서 천일염과 함께 채소분말, 소고기분말, 멸치분말 및 견과류분말을 혼합함으로써 염도는 낮추고 다양한 영양성분들을 고르게 섭취할 수 있는 효과가 있다. Laver powder prepared by the above method is savory and lighter than general laver powder, but also rich in nutrients by mixing sunflower seed oil, mountain colostrum oil, citron enzyme and water-soluble collagen together with jade endosperm oil and perilla oil during the manufacturing process. By mixing vegetable powder, beef powder, anchovy powder, and nut powder together with sea salt at the same time, it has the effect of lowering the salinity and allowing you to evenly consume various nutrients.
이하에서는 실시예를 통하여 본 발명을 더욱 구체적으로 설명한다. 그러나 하기의 실시예는 본 발명을 구체적으로 예시하기 위한 것일 뿐, 본 발명의 권리범위를 제한하는 것이 아님은 통상의 기술자에게 있어서 명백한 사실이다. 즉, 본 발명의 단순한 변형 내지 변경은 통상의 기술자에 의하여 쉽게 이루어질 수 있으며, 이러한 변형이나 변경은 모두 본 발명의 영역에 포함되는 것으로 볼 수 있다. Hereinafter, the present invention will be described in more detail through examples. However, the following examples are for illustrative purposes only, and are not intended to limit the scope of the present invention. That is, simple modifications or changes of the present invention can be easily made by a person skilled in the art, and all such modifications or changes can be considered to be included in the scope of the present invention.
실시예 1 : 본 발명에 따라 제조된 김가루 Example 1: Nori flour prepared according to the present invention
1) 김을 열풍건조기를 통해 70℃의 온도에서 40초 동안 건조시켜 수분함량이 5% 이하가 되도록 한다. 1) Dry the laver at 70℃ for 40 seconds through a hot air dryer so that the moisture content is less than 5%.
2) 1)의 건조된 김 200g에 조미유 20g을 분사한다(조미유는 옥배유 100중량부, 들기름 20중량부, 해바라기씨유 10중량부, 산초유 10중량부, 유자효소 5중량부, 수용성 콜라겐 3중량부를 혼합하여 제조). 2) Spray 20 g of seasoning oil on 200 g of dried laver in 1) (seasoned oil is 100 parts by weight of jade oil, 20 parts by weight of perilla oil, 10 parts by weight of sunflower seed oil, 10 parts by weight of pepper oil, 5 parts by weight of citron enzyme, water soluble Prepared by mixing 3 parts by weight of collagen).
3) 2)의 조미유가 분사된 김을 350℃의 온도에서 5초 동안 3회 굽는다. 3) Bake the seaweed sprayed with the seasoning oil of 2) 3 times for 5 seconds at a temperature of 350℃.
4) 3)의 구운 김을 가로 2~4mm, 세로 30~50mm의 크기로 절단한다. 4) Cut the grilled laver from 3) into 2~4mm in width and 30~50mm in length.
5) 4)의 절단된 김 150g에 조미조성물 15g을 혼합한다(조미조성물은 천일염 100중량부, 채소분말 15중량부, 소고기분말 10중량부, 멸치분말 5중량부, 견과류분말 5중량부를 포함). 5) Mix 15 g of seasoning composition with 150 g of cut laver in 4) (the seasoning composition includes 100 parts by weight of sea salt, 15 parts by weight of vegetable powder, 10 parts by weight of beef powder, 5 parts by weight of anchovy powder, 5 parts by weight of nut powder) .
6) 5)의 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 이물질을 검출하여 제거한다. 6) Remove foreign substances from the seaweed powder mixed with the seasoning composition of 5) through an X-ray detector.
실시예 2 : 본 발명에 따라 제조된 김가루 Example 2: Nori flour prepared according to the present invention
1) 김을 열풍건조기를 통해 70℃의 온도에서 40초 동안 건조시켜 수분함량이 5% 이하가 되도록 한다. 1) Dry the laver at 70℃ for 40 seconds through a hot air dryer so that the moisture content is less than 5%.
2) 1)의 건조된 김 200g에 조미유 20g을 분사한다(조미유는 옥배유 100중량부, 들기름 20중량부, 해바라기씨유 10중량부, 산초유 10중량부, 유자효소 5중량부, 수용성 콜라겐 3중량부를 혼합하여 제조). 2) Spray 20 g of seasoning oil on 200 g of dried laver in 1) (seasoned oil is 100 parts by weight of jade oil, 20 parts by weight of perilla oil, 10 parts by weight of sunflower seed oil, 10 parts by weight of pepper oil, 5 parts by weight of citron enzyme, water soluble Prepared by mixing 3 parts by weight of collagen).
3) 2)의 조미유가 분사된 김을 350℃의 온도에서 5초 동안 3회 굽는다. 3) Bake the seaweed sprayed with the seasoning oil of 2) 3 times for 5 seconds at a temperature of 350℃.
4) 3)의 구운 김을 가로 2~4mm, 세로 30~50mm의 크기로 절단한다. 4) Cut the grilled laver from 3) into 2~4mm in width and 30~50mm in length.
5) 4)의 절단된 김 200g에 조미조성물 20g을 혼합한다(조미조성물은 천일염 100중량부, 채소분말 15중량부 소고기분말 10중량부, 멸치분말 5중량부, 견과류분말 5중량부를 포함). 이후, 상기 조미조성물이 혼합된 김 220g에 현미 25g을 혼합하여 350℃의 온도에서 5초 동안 굽는다. 5) Mix 20 g of seasoning composition with 200 g of cut laver in 4) (the seasoning composition includes 100 parts by weight of sea salt, 15 parts by weight of vegetable powder, 10 parts by weight of beef powder, 5 parts by weight of anchovy powder, and 5 parts by weight of nut powder). Thereafter, 25 g of brown rice is mixed with 220 g of seaweed mixed with the seasoning composition and baked for 5 seconds at a temperature of 350°C.
6) 5)의 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 이물질을 검출하여 제거한다. 6) Remove foreign substances from the seaweed powder mixed with the seasoning composition of 5) through an X-ray detector.
비교예 : 일반적으로 제조된 김가루Comparative Example: Generally prepared seaweed powder
1)의 김 200g에 조미유 20g을 분사한다(조미유는 옥배유 100중량부, 들기름 20중량부를 혼합하여 제조). 1) 20 g of seasoning oil is sprayed on 200 g of laver (the seasoning oil is prepared by mixing 100 parts by weight of jade oil and 20 parts by weight of perilla oil).
2) 1)의 조미유가 분사된 김을 350℃의 온도에서 5초 동안 3회 굽는다. 2) Bake the seaweed sprayed with the seasoning oil of 1) 3 times for 5 seconds at a temperature of 350℃.
3) 2)의 구운 김을 가로 2~4mm, 세로 30~50mm의 크기로 절단한다. 3) Cut the baked laver from 2) into 2~4mm in width and 30~50mm in length.
4) 3)의 절단된 김 150g에 천일염 15g을 혼합한다. 4) Mix 15 g of sea salt with 150 g of cut seaweed in 3).
5) 4)의 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 이물질을 검출하여 제거한다. 5) Remove foreign substances from the laver powder mixed with the seasoning composition of 4) through an X-ray detector.
실험 : 관능검사Experiment: sensory test
본 발명에 따라 제조된 김가루를 이용한 실시예 1, 2와 일반적인 방법으로 제조된 김가루를 이용한 비교예를 관능검사요원(2년 이상 관능검사 경험을 지닌 30명(남자 15명, 여자 15명))으로 하여금 맛, 풍미, 식감, 전체적인 기호도로 나누어 관능검사(5점 측정법 : 1:매우 나쁨, 2: 나쁨, 3:보통, 4:좋음, 5:매우 좋음)를 실시하였다. 실시한 결과는 아래 표 1에 나타내었다.Examples 1 and 2 using seaweed powder prepared according to the present invention and comparative examples using seaweed powder prepared by the general method were described as sensory test personnel (30 persons with sensory test experience of 2 years or more (15 men, 15 women). )) was divided into taste, flavor, texture, and overall preference, and a sensory test (5 points measurement method: 1: very bad, 2: bad, 3: normal, 4: good, 5: very good) was conducted. The results are shown in Table 1 below.
상기 표 1을 통해 알 수 있듯이, 모든 항목에서 비교예보다 실시예 1, 2가 높은 점수를 나타내고 있다. 이는 제조과정에서 옥배유, 들기름과 함께 해바라기씨유, 산초유, 유자효소 및 수용성 콜라겐을 혼합하여 일반적인 김가루보다 고소하고 담백하며, 조미과정에서 천일염과 함께 채소분말, 소고기분말, 멸치분말 및 견과류분말을 혼합함으로써 염도는 낮추고 다양한 영양성분들을 제공함을 통해 소비자들의 기호도를 향상시킨 결과로 풀이된다.As can be seen from Table 1, in all items, Examples 1 and 2 show higher scores than Comparative Examples. It is more fragrant and lighter than general seaweed powder by mixing sunflower seed oil, mountain colostrum oil, citron enzyme and water-soluble collagen along with jade endosperm and perilla oil during the manufacturing process. It is interpreted as a result of improving consumer preference by lowering salinity and providing various nutrients.
특히, 실시예 2는 제조과정에서 현미를 포함하여 굽는 과정을 더 포함으로써 맛이나 식감을 더욱 향상시킨 것으로 보인다.In particular, Example 2 seems to further improve the taste and texture by further including a baking process including brown rice in the manufacturing process.
Claims (4)
상기 건조된 김 100중량부에 조미유 10~15중량부를 분사하는 조미유 분사단계(S20);
상기 조미유가 분사된 김을 340~380℃의 온도에서 3~5초 동안 3회 굽는 구이단계(S30);
상기 구운 김을 가로 3~4mm, 세로 20~50mm의 크기로 절단하는 절단단계(S40);
상기 절단된 김 100중량부에 조미조성물 5~15중량부를 혼합하는 조미조성물 혼합단계(S50); 및
상기 조미조성물이 혼합된 김가루에서 엑스레이 검출기를 통해 이물질을 검출하여 제거하는 이물질 선별단계(S60);
를 포함하되,
상기 조미유 분사단계(S20)의 조미유는,
옥배유 100중량부에 대하여, 들기름 10~30중량부, 해바라기씨유 10~20중량부, 산초유 5~10중량부, 유자효소 3~7중량부, 수용성 콜라겐 2~3중량부를 혼합한 것이고,
조미조성물 혼합단계(S50)의 조미조성물은,
천일염 100중량부에 대하여, 채소분말 10~20중량부, 소고기분말 5~10중량부, 멸치분말 3~7중량부, 견과류분말 3~7중량부를 포함하며,
상기 조미조성물 혼합단계(S50)에서,
상기 조미조성물을 혼합한 김 100중량부에 대하여, 현미 10~15중량부를 혼합하여 340~380℃의 온도에서 3~5초 동안 굽는 과정을 더 포함하는 것을 특징으로 하는 김가루 제조방법.
A drying step (S10) of drying laver for 10 to 60 seconds at a temperature of 50 to 80° C. through a hot air dryer so that the moisture content is less than 5%;
Seasoning oil spraying step (S20) of spraying 10 to 15 parts by weight of seasoning oil to 100 parts by weight of the dried laver;
Roasting step (S30) of baking the steamed steam sprayed with the seasoning oil 3 times for 3 to 5 seconds at a temperature of 340 to 380°C;
A cutting step (S40) of cutting the baked laver into a size of 3 to 4 mm in width and 20 to 50 mm in length;
Seasoning composition mixing step (S50) of mixing 5 to 15 parts by weight of the seasoning composition to 100 parts by weight of the cut laver; And
A foreign material sorting step (S60) of detecting and removing foreign matter from the seaweed powder mixed with the seasoning composition through an X-ray detector;
Including,
Seasoning oil of the seasoning oil injection step (S20),
Per 100 parts by weight of jade endosperm oil, 10 to 30 parts by weight of perilla oil, 10 to 20 parts by weight of sunflower seed oil, 5 to 10 parts by weight of mountain colostrum, 3 to 7 parts by weight of citron enzyme, and 2 to 3 parts by weight of water-soluble collagen are mixed,
The seasoning composition of the seasoning composition mixing step (S50),
With respect to 100 parts by weight of sea salt, it includes 10 to 20 parts by weight of vegetable powder, 5 to 10 parts by weight of beef powder, 3 to 7 parts by weight of anchovy powder, 3 to 7 parts by weight of nut powder,
In the seasoning composition mixing step (S50),
With respect to 100 parts by weight of laver mixed with the seasoning composition, 10 to 15 parts by weight of brown rice are mixed and baked for 3 to 5 seconds at a temperature of 340 to 380°C.
상기 조미유 분사단계(S20)에서,
상기 조미유 100중량부에 대하여, 청양고추기름 3~7중량부, 고추씨 기름 2~5중량부를 더 포함하는 것을 특징으로 하는 김가루 제조방법.
The method of claim 1,
In the seasoning oil injection step (S20),
Based on 100 parts by weight of the seasoning oil, 3 to 7 parts by weight of cheongyang pepper oil, 2 to 5 parts by weight of red pepper seed oil.
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| KR102040369B1 (en) * | 2017-07-21 | 2019-11-04 | 김경수 | Manufacturing method of salted laver and salted laver prepared by using the same |
| KR101990744B1 (en) | 2018-08-31 | 2019-06-19 | 최정순 | Manufacturing method for laver with plum and apparatus for the same |
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