KR102215045B1 - Method for producing laver snack using eel and sea cucumber viscus - Google Patents

Abstract

The present invention relates to a method for manufacturing laver snack using eel and sea cucumber viscera, and laver snack manufactured by the method, and it is possible to provide high-quality laver snack with excellent antioxidant activity and suppressed rancidity. The present invention comprises the following steps: (1) adding water to wild grass mixed with 48 to 52 wt% of Rosa multiflora; 28 to 32 wt% of Convallaria majalis; and 18 to 22 wt% of Leibnitzia anandria, followed by extracting and filtering the same to manufacture a wild grass extract; (2) manufacturing a seasoning solution by mixing starch, salt, sugar, pepper, an eel powder, a sea cucumber viscera powder, and a shrimp powder with the wild grass extract; (3) spraying the seasoning liquid manufactured in the step (2) to dried lavers; (4) grilling laver snack sprayed in the step (3); and (5) grilling the laver snack after applying canola oil to the grilled laver snack in the step (4).

Description

Method for producing laver snack using eel and sea cucumber viscus}

The present invention comprises the steps of: (1) adding water to a wild grass mixed with brier flowers, lily of the valley and cotton sprouts for extraction, followed by filtering to prepare a wild grass extract; (2) preparing a seasoning solution by mixing starch, salt, sugar, pepper, eel powder, sea cucumber intestine powder, and shrimp powder with the wild grass extract prepared in step (1); (3) spraying the seasoning liquid prepared in step (2) on dry seaweed; (4) baking the sprayed snack laver of step (3); And (5) applying canola oil to the baked snack laver of the step (4) and then baking it, and to a snack laver manufactured by the above method.

Laver is a red algae belonging to the purple hair and laver, and is also called manatee, haeui, and haetae, and is widely consumed in Korea, China, and Japan. Since the production period is limited to winter season, fresh seaweed is used for some cooking in the production area in the form of seasoned seaweed or boiled seaweed, and the rest are distributed in processed form. Until the 1990s, fresh seaweed was dried in the form of thin sheets of a certain size. Laver has been widely distributed and consumed. Dried laver has a moisture content of 10%, which is easy to deteriorate, and it is difficult to store for a long time, so dried laver and dried laver that has been lowered to a level of 5% or less through secondary processing are baked seasoned laver by adding salt and cooking oil. The production volume of is increasing.

Seaweed is known to be rich in various proteins, carbohydrates, amino acids, fiber, taurine, porphyran, and β-carotene. It has been reported that consumption of seaweed can reduce the risk of various chronic diseases such as diabetes, obesity, high blood pressure, heart disease and cancer.Polysaccharides and proteins, which are cell wall components of seaweed and seaweed, contain anionic carboxyl, sulphate, and phosphate groups. And they have the property of adsorbing metal ions and inorganic substances well. Therefore, laver contains a large amount of essential trace elements such as calcium, magnesium, iodine, iron and zinc compared to land plants.

Laver is a red algae and contains a large amount of sugar. The main sugars are free sugars such as isofloridoside and floridoside, and hemicellulose, an insoluble polysaccharide as a component of the cell wall, and as an intercellular filler. It consists of a water-soluble acidic polysaccharide, porphyran. In particular, seaweed polysaccharides such as porphyran are dietary fiber that facilitates bowel activity when ingested, reduces the incidence of colon cancer by diluting the toxicity of toxic components, inhibits the rapid rise of blood sugar, and promotes proliferation of useful intestinal bacteria. The facts are being revealed. In addition, porphyran is highly valued as an indigestible dietary fiber, and its high viscosity is increasing its potential and value as a physical excipient for food.

As a representative product of secondary processing of laver, there is a traditional food, Kimbukak, which is used as a side dish for rice, as it is manufactured through the process of making jaban laver and deep-frying it with rice flour.

Korean Patent Publication No. 2019-0140799 discloses a method of manufacturing a seaweed snack using bellflower extract, and Korean Patent No. 2106681 discloses a method of preparing a paprika seaweed snack, but using eel and sea cucumber intestine of the present invention. It is different from the manufacturing method of snack laver.

The present invention was conceived by the above requirements, and an object of the present invention is to optimize the production conditions of material selection, seasoning liquid production and baking conditions in order to manufacture snack laver with improved quality and flavor, It is to provide a method of manufacturing.

In order to solve the above problems, the present invention comprises the steps of: (1) adding water to a wild grass mixed with brier flowers, lily of the valley and cotton sprouts for extraction, followed by filtering to prepare wild grass extract; (2) preparing a seasoning solution by mixing starch, salt, sugar, pepper, eel powder, sea cucumber intestine powder, and shrimp powder with the wild grass extract prepared in step (1); (3) spraying the seasoning liquid prepared in step (2) on dry seaweed; (4) baking the sprayed snack laver of step (3); And (5) applying canola oil to the baked snack laver of step (4) and then baking it.

In addition, the present invention provides a snack seaweed prepared by the above method.

The snack laver of the present invention has the advantage of having a crispy texture and further improving taste and aroma. In addition, rancidity is suppressed and antioxidant activity is enhanced, so that a snack laver having high storage properties and excellent quality can be provided.

In order to achieve the object of the present invention, the present invention

(1) preparing a wild grass extract by adding water to the wild grass mixed with brier flowers, lily of the valley, and cotton sprouts, followed by extraction and filtering;

(2) preparing a seasoning solution by mixing starch, salt, sugar, pepper, eel powder, sea cucumber intestine powder, and shrimp powder with the wild grass extract prepared in step (1);

(3) spraying the seasoning liquid prepared in step (2) on dry seaweed;

(4) baking the sprayed snack laver of step (3); And

(5) It provides a method for producing a snack laver, characterized in that it comprises the step of baking after applying canola oil to the baked snack laver of step (4).

In the method for producing snack seaweed of the present invention, the fermented wild grass of the step (1) is preferably mixed with 48-52% by weight of brier flowers, 28-32% by weight of lily of the valley, and 18-22% by weight of cotton sprouts based on the total weight of wild grasses. It can be prepared by adding 8 to 12 times (v/w) water to one wild grass and then extracting for 2 to 4 hours at 70 to 90°C and then filtering, more preferably 50% by weight of brier flowers based on the total weight of wild grasses , Lily of the valley 30% by weight and cotton sprouts 20% by weight added 10 times (v / w) water to the mixture, and then extracted for 3 hours at 80 ℃ can be prepared by filtering.

In addition, in the manufacturing method of the snack laver of the present invention, the seasoning liquid of the step (2) is preferably 78 to 82% by weight of wild grass extract, 8 to 12% by weight of starch, 2.5 to 3.5% by weight of salt, based on the total weight of the seasoning liquid. , Sugar 2.5-3.5% by weight, pepper 0.8-1.2% by weight, eel powder 0.8-1.2% by weight, sea cucumber intestine powder 0.8-1.2% by weight, and shrimp powder 0.8-1.2% by weight can be mixed and prepared by mixing, more preferably Is based on the total weight of the seasoning liquid, 80% by weight of wild grass extract, 10% by weight of starch, 3% by weight of salt, 3% by weight of sugar, 1% by weight of pepper, 1% by weight of eel powder, 1% by weight of sea cucumber paste powder and 1% by weight of shrimp powder % Can be prepared by mixing.

In addition, in the manufacturing method of the snack laver of the present invention, the step (3) may preferably spray the seasoning liquid on the dried laver in a ratio of 0.8 to 1.2:1.8 to 2.2 (w:v), and more preferably Seasoning liquid can be sprayed in a ratio of 1:2 (w:v). Spraying under the same conditions as described above could suppress rancidity of snack laver and enhance antioxidant activity.

In addition, in the manufacturing method of the snack laver of the present invention, step (4) may preferably bake the snack laver at 170 to 190°C for 10 to 20 minutes, more preferably the snack laver at 180°C for 15 minutes You can bake while.

In addition, in the manufacturing method of the snack laver of the present invention, step (5) is preferably baked for 4 to 6 minutes at 220 to 240°C after applying canola oil to the baked snack laver, and more preferably After applying canola oil, it can be baked at 230° C. for 5 minutes. Baking the seaweed under the conditions of (4) to (5) was able to produce a snack seaweed with a crispy texture and improved flavor and taste.

The manufacturing method of the snack laver of the present invention, more specifically

(1) Based on the total weight of the wild grass, after adding 8-12 times (v/w) water to the wild grass mixed with 48-52% by weight of brier, 28-32% by weight of lily of the valley, and 18-22% by weight of cotton sprouts, 70- Extracting at 90° C. for 2 to 4 hours and then filtering to prepare a wild grass extract;

(2) Based on the total weight of the seasoning liquid, 78-82% by weight of the wild grass extract prepared in step (1) above, 8-12% by weight of starch, 2.5-3.5% by weight of salt, 2.5-3.5% by weight of sugar, 0.8-1.2 of pepper Preparing a seasoning liquid by mixing weight %, 0.8 to 1.2 weight% of eel powder, 0.8 to 1.2 weight% of sea cucumber paste powder, and 0.8 to 1.2 weight% of shrimp powder;

(3) spraying the seasoning liquid prepared in step (2) on dry seaweed at a ratio of 0.8 to 1.2:1.8 to 2.2 (w:v);

(4) baking the sprayed snack laver of step (3) at 170 to 190°C for 10 to 20 minutes; And

(5) After applying canola oil to the baked snack seaweed of step (4), it may include baking for 4 to 6 minutes at 220 to 240°C,

More specifically

(1) Based on the total weight of wild plants, 10 times (v/w) of water was added to the wild plants in which 50% by weight of brier flowers, 30% by weight of lily of the valley, and 20% by weight of cotton sprouts were mixed, and then extracted at 80°C for 3 hours and then filtered. Preparing a wild grass extract;

(2) Based on the total weight of the seasoning liquid, 80% by weight of the wild grass extract prepared in step (1) and 10% by weight of starch, 3% by weight of salt, 3% by weight of sugar, 1% by weight of pepper, 1% by weight of eel powder, sea cucumber Preparing a seasoning liquid by mixing 1% by weight of intestine powder and 1% by weight of shrimp powder;

(3) spraying the seasoning liquid prepared in step (2) on dry sea at a ratio of 1:2 (w:v);

(4) baking the sprayed snack seaweed of step (3) at 180° C. for 15 minutes; And

(5) After applying canola oil to the baked snack laver of step (4), it may include baking for 5 minutes at 230°C.

The present invention also provides a snack seaweed prepared by the above method.

Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are only illustrative of the present invention, and the content of the present invention is not limited to the following Preparation Examples and Examples.

Preparation Example 1. Snack laver

(1) Plate-shaped dried seaweed was prepared by cutting into 5×7 cm size.

(2) Based on the total weight of wild plants, purified water was added 10 times (v/w) to 50% by weight of brier petals, 30% by weight of lily of the valley, and 20% by weight of cotton sprouts, and then extracted at 80°C for 3 hours. After filtering to prepare a wild plant extract.

(3) Based on the total weight of the seasoning liquid, 80% by weight of the wild grass extract prepared in step (2), 10% by weight of potato starch, 3% by weight of refined salt, 3% by weight of sugar, 1% by weight of pepper, 1% by weight of eel powder , A seasoning solution was prepared by mixing 1% by weight of sea cucumber intestine powder and 1% by weight of shrimp powder.

The eel powder and sea cucumber intestine powder mean that eel and sea cucumber intestine are each frozen and then pulverized with a grinder.

(4) The seasoning solution prepared in step (3) was sprayed evenly at a ratio of 1:2 (w:v) to the dried seaweed prepared in step (1).

(5) The sprayed snack seaweed of step (4) was baked at 180° C. for 15 minutes.

(6) After applying canola oil evenly to the baked snack seaweed of step (5), it was baked at 230°C for 5 minutes.

Comparative Example 1. Snack laver

(1) Plate-shaped dried seaweed was prepared by cutting into 5×7 cm size.

(2) Based on the total weight of the seasoning liquid, 80% by weight of purified water, 10% by weight of potato starch, 3% by weight of refined salt, 3% by weight of sugar, 1% by weight of pepper, 1% by weight of eel powder, 1% by weight of sea cucumber paste powder and shrimp A seasoning solution was prepared by mixing 1% by weight of the powder.

(3) The seasoning solution prepared in step (2) was sprayed evenly at a ratio of 1:2 (w:v) to the dried seaweed prepared in step (1).

(4) The sprayed snack laver of step (3) was baked at 180° C. for 15 minutes.

(5) After applying canola oil evenly to the baked snack seaweed of step (4), it was baked at 230°C for 5 minutes.

Comparative Example 2. Snack laver

Snack laver was prepared by the method of Preparation Example 1, but in step (2), without using lily of the valley petals and cotton sprout leaves, and using 100% brier petals, snack laver was prepared.

Comparative Example 3. Snack laver

Snack laver was prepared by the method of Preparation Example 1, but in step (2), without using brier petals and cotton sprout leaves, and 100% of lily of the valley petals, snack laver was prepared.

Comparative Example 4. Snack laver

Snack laver was prepared by the method of Preparation Example 1, but in step (2), without using brier petals and lily of the valley petals as wild plants, 100% cotton sprout leaves were used to prepare snack laver.

Example 1. Amount of lipid peroxide produced in snack seaweed

After extracting by adding n-hexane to 10 g of snack seaweed, 1 mL of 35% TCA and 0.75% TBA were added to 100 µl of the sample concentrated under reduced pressure at 40°C, heated in a 100°C water bath for 15 minutes, and then centrifuged at 3,000 rpm for 15 minutes. , After leaving in the dark, the absorbance was measured at 531 nm and multiplied by 5.2 to calculate the TBARS value.

The amount of lipid peroxide produced in snack seaweed Type of snack seaweed Amount of lipid peroxide produced Manufacturing Example 1 0.24±0.03 Comparative Example 1 0.41±0.01 Comparative Example 2 0.31±0.01 Comparative Example 3 0.36±0.02 Comparative Example 4 0.29±0.03

TBARS is an index indicating the degree of formation of aldehyde produced by the decomposition of lipid peroxide. The higher the value, the higher the degree of peroxide formation. As a result of measuring the TBARS value after storing the snack seaweed at 60°C for 7 days, it was confirmed that less lipid peroxide content of the snack seaweed was generated due to the treatment with the wild grass extract.In particular, the snack seaweed of Preparation Example 1 was a comparative example It was measured lower than that of the snack laver.

Example 2. Antioxidant activity of snack seaweed

The electron donating ability (EDA) was the electron donating effect on DPPH (1,1-diphenyl-2-picryl hydrazyl) of each sample, and the reducing power of the sample was measured. That is, 1 mL of 0.2 mM DPPH solution was added to 2 mL of samples prepared by concentration, vortex mixing was performed for 10 seconds, and then reacted at 37°C for 30 minutes, and the reaction solution was then subjected to a spectrophotometer (Hitachi UV-2001, Japan ) Was used to measure the absorbance at 517 nm.

Electron donation ability (%) = [1-(A-B)/C]×100

A: absorbance at the sample addition port

B: absorbance of blank

C: absorbance of the sample-free sphere

Antioxidant activity of snack seaweed Type of snack seaweed Electronic donation ability (%) Manufacturing Example 1 36.7±0.5 Comparative Example 1 25.6±0.7 Comparative Example 2 30.0±1.1 Comparative Example 3 29.2±0.8 Comparative Example 4 31.8±0.6

As a result, the snack laver using the seasoning liquid including the wild grass extract showed higher antioxidant activity than the snack seaweed of Comparative Example 1 not using the wild grass extract. In addition, it was found that the snack laver of Preparation Example 1 has higher activity compared to the comparative examples.

Example 3. Sensory test of snack seaweed

After having sampled the snack seaweed of Preparation Example 1 and Comparative Examples, 50 sensory test personnel were subjected to tasting, and a sensory test was performed. The sensory evaluation of snack seaweed was performed using a five-point scale for flavor, taste, texture, and overall preference items.

Sensory test of snack seaweed Type of snack seaweed incense flavor Texture Overall preference map Manufacturing Example 1 4.2 4.3 4.4 4.3 Comparative Example 1 3.5 3.2 3.8 3.4 Comparative Example 2 4.0 3.8 4.2 3.9 Comparative Example 3 3.9 3.7 4.1 3.8 Comparative Example 4 3.8 3.9 4.1 3.9

As a result, the snack laver of Preparation Example 1 showed the highest score in aroma, taste, texture, and overall acceptability, and the snack laver of Comparative Example 1 showed a low score in all items.

Claims (5)

(1) extracting by adding water to a wild grass mixed with 48-52% by weight of brier flowers, 28-32% by weight of lily of the valley, and 18-22% by weight of cotton sprouts, followed by filtering to prepare a wild grass extract;
(2) preparing a seasoning solution by mixing starch, salt, sugar, pepper, eel powder, sea cucumber intestine powder, and shrimp powder with the wild grass extract prepared in step (1);
(3) spraying the seasoning liquid prepared in step (2) on dry seaweed;
(4) baking the sprayed snack laver of step (3); And
(5) A method for producing snack seaweed, comprising the step of baking after applying canola oil to the baked snack seaweed of step (4). delete The method of claim 1, wherein the seasoning liquid in the step (2) is based on the total weight of the seasoning liquid, and is 78 to 82% by weight of the wild plant extract, 8 to 12% by weight of starch, 2.5 to 3.5% by weight of salt, 2.5 to 3.5% by weight of sugar, and pepper. A method of manufacturing snack laver, characterized in that it is prepared by mixing 0.8 to 1.2% by weight, 0.8 to 1.2% by weight of eel powder, 0.8 to 1.2% by weight of sea cucumber paste powder, and 0.8 to 1.2% by weight of shrimp powder. The method of claim 1,
(1) Based on the total weight of wild grasses, after adding water 8-12 times (v/w) to the wild grass mixed with 48-52% by weight of briers, 28-32% by weight of lily of the valley, and 18-22% by weight of cotton sprouts, 70- Extracting at 90° C. for 2 to 4 hours and then filtering to prepare a wild grass extract;
(2) Based on the total weight of the seasoning liquid, 78-82% by weight of the wild grass extract prepared in step (1) above, 8-12% by weight of starch, 2.5-3.5% by weight of salt, 2.5-3.5% by weight of sugar, 0.8-1.2 of pepper Preparing a seasoning liquid by mixing weight %, 0.8 to 1.2 weight% of eel powder, 0.8 to 1.2 weight% of sea cucumber intestine powder, and 0.8 to 1.2 weight% of shrimp powder;
(3) spraying the seasoning liquid prepared in step (2) on dry seaweed at a ratio of 0.8 to 1.2:1.8 to 2.2 (w:v);
(4) baking the sprayed snack laver of step (3) at 170 to 190°C for 10 to 20 minutes; And
(5) A method of manufacturing a snack laver, comprising the step of baking for 4 to 6 minutes at 220 to 240°C after applying canola oil to the baked snack laver of step (4). Snack laver prepared by the method of any one of claims 1, 3 and 4.