KR102234546B1 - Manufacturing method of salted laver and salted laver prepared by using the same - Google Patents

Abstract

The present invention comprises the steps of (S1) selecting the raw laver (原草); (S2) removing the moisture in the raw laver by putting the selected raw laver into a stir-frying machine and roasting at 250 to 300° C. for 1 to 3 minutes without oil; (S3) injecting a mixed oil obtained by mixing edible oil and sesame oil into the stir-frying machine, and roasting the seaweed raw grass and the mixed oil together; (S4) the step of mixing and roasting the salt, sugar and soybean powder sequentially at intervals of 3 to 5 minutes, respectively, while roasting the seaweed raw and the mixed oil together; (S5) further mixing and roasting the fish roe with the result of step (S4); And (S6) further mixing sesame seeds in the resultant of step (S5) and roasting for 3 to 5 minutes, and to a kimjaban prepared therefrom.

Description

Kimjaban manufacturing method and kimjaban manufactured therefrom {MANUFACTURING METHOD OF SALTED LAVER AND SALTED LAVER PREPARED BY USING THE SAME}

The present invention relates to a kimjaban manufacturing method that improves flavor and texture, and is easy to store and eat, and to a kimjaban prepared therefrom.

Kimjaban refers to a side dish baked with seasoning and dried. According to the origin of the laver, the one made of stone laver is called doljaban, and the one made of green laver is called blueaejaban.

Laver is a red algae in the family of purple hair, and it is also known as a seaweed. The seaweed grows attached to the reef of the sea like moss, and the body is long oval or egg-shaped like a string, and there are wrinkles on the edge. The color is purple or reddish purple, and the main production areas are Wando, Jindo, Sinan, Buan, and Seosan. Laver contains the most agar, including hemicellulose, sorbitol, and dulcitol. In addition, laver has a distinctive umami flavor due to amino acids such as glycine and alnin, which have a sweet taste and taste. It is a good source of vitamins because it contains 30 to 40% of protein, contains a lot of essential amino acids, and contains a lot of carotene, riboflavin, niacin, and vitamin C.

Purpura is a storage food for drying vegetables such as potatoes, green peppers, sesame leaves, and cedar leaves, and seaweed such as seaweed and seaweed. Depending on the ingredients, pickle in soy sauce or dry with red pepper paste, or dry it with glutinous rice paste. Jaban is a delicacy if you make a side dish using seasonal food and then put it on the table in the off-season.

Kimjaban is a local dish of Jeolla-do, and it is a good preservation food to make when there is a lot of laver. A number of recipes are known, such as putting seaweed in both palms, lightly rubbing it off the dirt or sand, folding it, trimming the green onions and garlic, chopping it finely, and applying a seasoning made by mixing the amount of soy sauce, red pepper powder, sesame salt, sugar, sesame oil, and pepper powder together. have.

However, due to the diversification of consumers' tastes, it is difficult to satisfy the needs of the diversity and luxury of consumers' preferences with the existing local food recipes, and the demand for foods with more various flavors and foods that are easy to store and eat is increasing. It is a trend. Depending on the direction of development of these foods, it is expected that there will be sufficient demand for a new flavor of Kimjaban.

It is an object of the present invention to provide a method for preparing kimjaban that can be preserved for a long time and can be eaten easily.

Another object of the present invention is to further improve the flavor and texture of kimjaban and to provide a method for producing kimjaban in which the nutritional components of kimjaban are also enhanced.

In order to achieve the above object, a method for producing kimjaban according to an aspect of the present invention includes the steps of: (S1) selecting the kimjaban; (S2) removing the moisture in the raw laver by putting the selected raw laver into a stir-frying machine and roasting at 250 to 300° C. for 1 to 3 minutes without oil; (S3) injecting a mixed oil obtained by mixing edible oil and sesame oil into the stir-frying machine, and roasting the seaweed raw grass and the mixed oil together; (S4) the step of mixing and roasting the salt, sugar and soybean powder sequentially at intervals of 3 to 5 minutes, respectively, while roasting the seaweed raw and the mixed oil together; (S5) further mixing and roasting the fish roe with the result of step (S4); And (S6) further mixing the sesame seeds in the resultant of step (S5) and roasting for 3 to 5 minutes.

In this case, the fish roe may be any one selected from the group consisting of pollock roe, flying fish roe, cod roe, and salmon roe, or a mixture of two or more of them.

And, the fish roe is granules formed by drying fish roe seasoned with kelp extract and sugar, pulverizing the dried fish roe, and then granulating 50 to 90% by weight of the total weight of the crushed fish roe It may be a mixture of a type fish roe and a powdered fish roe of 10 to 50% by weight, which is the remainder of the pulverized fish roe.

And, in the step (S4), when the soybean flour is added, any one selected from the group consisting of walnuts, almonds, peanuts, cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, and Brazil nuts, or two of them The above mixture may be added together, and in the step (S6), when the sesame seeds are added, salted salt in a powder or liquid form may be added together.

And, the manufacturing method, based on 100 parts by weight of the raw laver, the mixed oil 200 to 300 parts by weight, the taste salt 5 to 7 parts by weight, the sugar 60 to 70 parts by weight, the soybean flour 20 to 30 parts by weight, the It may include 20 to 30 parts by weight of fish eggs, and 30 to 40 parts by weight of the sesame seeds.

On the other hand, kimjaban according to another aspect of the present invention is characterized in that it is manufactured by the above-described manufacturing method.

According to the present invention, a fish roe is added to improve flavor and texture, and a kimjaban that can be stored for a long time can be prepared.

In addition, according to the present invention, it is possible to prepare a high protein kimjaban with improved nutritional components by fish eggs.

The following drawings attached to the present specification illustrate preferred embodiments of the present invention, and serve to further understand the technical idea of the present invention together with the detailed description of the present invention to be described later, so the present invention is described in such drawings. It should not be interpreted as being limited to
1 is a flow chart showing a method for manufacturing kimjaban according to an embodiment of the present invention.
2 is a table showing the sensory test results according to Examples and Comparative Examples of the present invention.
3 is a graph showing the sensory test results according to Examples and Comparative Examples of the present invention.

Hereinafter, the present invention will be described in detail with reference to the drawings. The terms or words used in the specification and claims should not be construed as being limited to their usual or dictionary meanings, and the inventor may appropriately define the concept of terms in order to describe his own invention in the best way. It should be interpreted as a meaning and concept consistent with the technical idea of the present invention based on the principle that there is.

Therefore, the configuration described in the present specification is only the most preferred embodiment of the present invention and does not represent all the technical spirit of the present invention, so there are various equivalents and modifications that can replace them at the time of the present application. It should be understood that you can.

1 is a flow chart showing a method for manufacturing kimjaban according to an embodiment of the present invention.

Referring to FIG. 1, a method for manufacturing kimjaban according to an embodiment of the present invention includes the steps of: (S1) selecting raw kimchi (原草); (S2) removing the moisture in the raw laver by putting the selected raw laver into a stir-frying machine and roasting at 250 to 300° C. for 1 to 3 minutes without oil; (S3) injecting a mixed oil obtained by mixing edible oil and sesame oil into the stir-frying machine, and roasting the seaweed raw grass and the mixed oil together; (S4) the step of mixing and roasting the salt, sugar and soybean powder sequentially at intervals of 3 to 5 minutes, respectively, while roasting the seaweed raw and the mixed oil together; (S5) further mixing and roasting the fish roe with the result of step (S4); And (S6) further mixing the sesame seeds in the resultant of step (S5) and roasting for 3 to 5 minutes.

(S1) Step of selecting raw laver

The raw laver may be used by collecting wild laver or farmed laver. As for the seaweed, raw seaweed may be used, but is not limited to, a stone seaweed that is removed from a seaside reef, or a green seaweed containing greenery. The collected seaweed is washed with fresh water, and then foreign substances that may be harmful to the human body such as heavy metals, strings, straw, shells of crustaceans, vinyl, feathers, styrofoam, paint, etc. that may be included in the grass are removed using a metal detector and a foreign material sorter. use.

(S2) Step of removing moisture in the laver plant

The selected laver raw material may be added to a dry roasting machine that does not contain oil or water, and heated and roasted indirectly, thereby evaporating the moisture in the laver raw material. The stir-frying machine may be used without limitation as long as it has a ball for mixing ingredients, a heating unit for injecting heat, and a blade unit for rotating or mixing ingredients.

At this time, the heating temperature is preferably 250 to 300 °C, and it is preferable to roast without oil for 1 to 3 minutes under the above temperature condition. When the heating temperature is less than 250° C., it takes a long time to remove moisture and may cause the texture of the kimjaban to become tough. In addition, when the heating temperature exceeds 300 °C, the raw laver may burn or stick, so it is preferable to roast it at 300 °C or less.

(S3) Stir-frying raw laver and mixed oil together

The method for producing kimjaban according to the present invention includes the step of injecting a mixed oil obtained by mixing edible oil and sesame oil to the seaweed source from which the moisture has been removed into the stir-frying machine, and roasting it with the seaweed source.

The mixed oil is preferably used by mixing 90 to 99% by weight of edible oil and 1 to 10% by weight of sesame oil based on the total weight of the mixed oil.

If more than 99% by weight of edible oil is used, the flavor of sesame oil may not appear in the cooked gimjaban, and if more than 10% by weight of sesame oil is used, a problem of burning easily during cooking may occur.

Olive oil, sunflower oil, grapeseed oil, canola oil, soybean oil, etc. may be used as the cooking oil, but it is most preferable to use soybean oil in consideration of the blend of ingredients and softening point with the raw laver.

In addition, the mixed oil may be included in an amount of 200 to 300 parts by weight based on 100 parts by weight of the raw laver. If the mixed oil is less than 200 parts by weight, the raw laver does not sufficiently absorb the oil and the texture may be deteriorated, and if it exceeds 300 parts by weight, the flavor may be deteriorated with an oily texture.

200 to 300 parts by weight of the mixed oil may be mixed in an amount of about half in the step (S3), and then divided into the sub-material input step (S4), the main material input step (S5), and the finishing step (S6). Can be mixed.

(S4) Subsidiary material input step

Seasoning is added to the raw laver by sequentially mixing the salt, sugar, and soybean flour at intervals of 3 to 5 minutes, respectively, while the raw laver and the mixed oil are roasted together.

It is preferable that the taste salt is 5 to 7 parts by weight, the sugar is 60 to 70 parts by weight, and the soybean flour is included in 20 to 30 parts by weight with respect to 100 parts by weight of the raw laver. When the taste salt, sugar, and soybean flour are combined in the above ratio, the fishy taste and aroma of seaweed is captured, and when used as a side dish of rice or alcoholic beverage, a kimjaban of the taste that the consumer feels most delicious can be provided. In particular, by including the soy flour, a savory flavor can be added, and the nutritional component of soy protein can be further added to the nutritional component of seaweed.

In the subsidiary material, it is preferable to use sugar rather than using honey or oligosaccharide as a material for producing sweetness, since impurities can be prevented.

In addition, in the method for producing kimjaban according to the present invention, when the soybean flour is added, nuts may be added together. The nut can be added in the form of slices or powders instead of powder, such as soybean flour, to give a different texture. The nut may be any one selected from the group consisting of walnuts, almonds, peanuts, cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, and Brazil nuts, or a mixture of two or more of them. Walnut flour or almond slices are the most preferable because they are easy to supply and have a harmonious taste with kimjaban.

(S5) Main ingredient (fish egg) input step

The method for producing kimjaban according to the present invention is characterized in that the raw material is added to the raw laver and the fish eggs are further mixed and fried.

In this case, the fish roe may be any one selected from the group consisting of pollock roe, flying fish roe, cod roe, and salmon roe, or a mixture of two or more of them.

For example, the pollack roe is rich in protein and vitamin E, which helps prevent aging and normalizes reproductive function. Also, it is low in fat and is good for diet and contains vitamin A, so it is good for protecting eyesight and protecting mucous membranes. In addition, the flying fish roe is rich in protein and minerals, so it is known that it helps to recover from fatigue and relieve stress, and is also helpful in diet.

In addition, the fish eggs contain a lot of omega 3 fatty acids, which are essential amino acids good for brain and heart health.

The fish eggs are protein-rich food ingredients, and not only enrich the protein content of kimjaban, but also exert a unique texture while popping in the mouth, and give a savory and clean taste.

The fish roe is preferably contained in an amount of 20 to 30 parts by weight based on 100 parts by weight of the raw laver.

It is preferable to use a dried fish roe, but when using a non-dried fish roe, mold may occur depending on the storage condition, and long-term storage may be difficult. In addition, if the dried fish eggs are used, the egg jaban is more well-formed during the production of kimjaban, so that the mixture is evenly mixed with the kimjaban.

In particular, the fish roe of the present invention may be a mixed-type fish roe that undergoes the following processing before being mixed with the raw laver into which the subsidiary material is added, and the mixed-type fish roe is dried fish roe seasoned with kelp extract and sugar. Then, the dried fish roe is pulverized, and then granules formed by granulating 50 to 90% by weight, preferably 60 to 80% by weight, more preferably about 70% by weight of the total weight of the pulverized fish roe. It is a mixture of type fish roe and powdered fish roe of the remainder, that is, 10 to 50% by weight, preferably 20 to 40% by weight, more preferably about 30% by weight of the total weight of the crushed fish roe I can.

The granular fish roe has the advantage of improving the texture of the laver, but the powdered fish roe has a more advantageous aspect to make the deep taste of the fish roe evenly mixed with the laver. If the granular fish roe and the powdered fish roe are properly mixed, the texture and flavor of kimjaban according to the fish roe can be harmoniously improved.

(S6) finishing step

The method for producing kimjaban according to the present invention includes the step of further mixing sesame seeds in the raw laver into which the main material is added and roasting for 3 to 5 minutes. By adding sesame seeds to the finishing step, you can enhance the savory flavor of Kimjaban. It is preferable to include in an amount of 30 to 40 parts by weight based on 100 parts by weight of the seaweed raw grass.

In addition, in the finishing step, when the sesame seeds are added, salted salt in a powder or liquid form may be added together. If salted fish is added more, it can give the umami taste and gloss of the food. By adding soy sauce according to your preference, you can properly match the ratio of salty and sweet taste.

On the other hand, kimjaban according to another aspect of the present invention is characterized in that it is produced by the method of manufacturing kimjaban of the present invention. The kimjaban prepared by the above-described manufacturing method can be vacuum-packed or plastic-packed and provided to consumers.

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

In order to investigate the texture, color, taste, flavor, and overall preference of Kimjaban according to the present invention, sensory experiments were conducted for three examples and two comparative examples by different types, contents, and preparation methods of materials.

Example 1

3,000 g of raw laver, 8,000 g of mixed oil in which soybean oil and sesame oil were mixed in a weight ratio of 20:1, 200 g of flavored salt, 2,000 g of sugar, 800 g of soybean flour, 800 g of pollock roe, and 1,000 g of sesame were prepared. The pollock roe is seasoned with kelp extract and sugar, dried, and then pulverized the dried pollock roe, and then, 70% by weight of the total weight of the pulverized pollock roe is granulated to prepare a granular pollock roe. , A mixed pollock roe mixed with 30% by weight of powdered pollock roe, which is the rest of the pulverized pollock roe, was used. The total roasting time was limited to 25 minutes.

0 min: The laver raw chow was put into a stir-frying machine and roasted at 265°C without oil.

3 minutes: 4,000 g, which is half of the mixed oil, was added and fried together.

10 minutes: Add 800 g of residual mixed oil and taste salt, and stir-fry together.

13 minutes: Add 800 g of residual mixed oil and sugar, and stir-fry together.

18 minutes: 800 g of the remaining mixed oil and soybean flour were added and fried together.

20 minutes: 800 g of the remaining mixed oil and pollack eggs were added and fried together.

22 minutes: Add 800 g of residual mixed oil and sesame seeds, and stir-fry together.

25 minutes: Kimjaban production was completed.

Example 2

3,000 g of raw nori seaweed, 8,000 g of mixed oil mixed with soybean oil and sesame oil in a weight ratio of 20:1, 200 g of flavored salt, 2,000 g of sugar, 800 g of soybean flour, 600 g of nuts mixed with walnut flour and almond slices, 800 g of pollock roe, sesame 1,000 g and 200 g of powdered salted fish were prepared. The pollock roe is seasoned with kelp extract and sugar, dried, and then pulverized the dried pollock roe, and then, 70% by weight of the total weight of the pulverized pollock roe is granulated to prepare a granular pollock roe. , A mixed pollock roe mixed with 30% by weight of powdered pollock roe, which is the rest of the pulverized pollock roe, was used. The total roasting time was limited to 25 minutes.

0 min: The laver raw chow was put into a stir-frying machine and roasted at 265°C without oil.

3 minutes: 4,000 g, which is half of the mixed oil, was added and fried together.

10 minutes: Add 800 g of residual mixed oil and taste salt, and stir-fry together.

13 minutes: Add 800 g of residual mixed oil and sugar, and stir-fry together.

18 minutes: 800 g of the remaining mixed oil, soy flour and nuts were added and fried together.

20 minutes: 800 g of the remaining mixed oil and pollack eggs were added and fried together.

22 minutes: 800 g of the remaining mixed oil, sesame seeds and powdered salted salt were added and fried together.

25 minutes: Kimjaban production was completed.

Example 3

3,000 g of raw laver, 8,000 g of mixed oil in which soybean oil and sesame oil were mixed in a weight ratio of 20:1, 200 g of flavored salt, 2,000 g of sugar, 800 g of soybean flour, 800 g of pollock roe, and 1,000 g of sesame were prepared. The pollock roe was not the mixed pollack roe of Example 1, but the pollock roe seasoned with kelp extract and sugar, and the total roasting time was limited to 25 minutes.

0 min: The laver raw chow was put into a stir-frying machine and roasted at 265°C without oil.

3 minutes: 4,000 g, which is half of the mixed oil, was added and fried together.

10 minutes: Add 800 g of residual mixed oil and taste salt, and stir-fry together.

13 minutes: Add 800 g of residual mixed oil and sugar, and stir-fry together.

18 minutes: 800 g of the remaining mixed oil and soybean flour were added and fried together.

20 minutes: Add 800 g of residual mixed oil and pollack eggs, and stir-fry together.

22 minutes: Add 800 g of residual mixed oil and sesame seeds, and stir-fry together.

25 minutes: Kimjaban production was completed.

Comparative Example 1

3,000 g of raw laver, 8,000 g of cooking oil, 200 g of flavored salt, 2,000 g of sugar, 800 g of soybean flour, 800 g of pollock roe, and 1,000 g of sesame were prepared. The pollock eggs are seasoned with kelp extract and sugar, dried, and then pulverized the dried pollock eggs, and then 70% by weight of the total weight of the crushed pollock eggs are granulated to prepare granular pollock eggs. , A mixed pollock roe mixed with 30% by weight of powdered pollock roe, which is the rest of the pulverized pollock roe, was used.

The raw laver, cooking oil, salt, sugar, soybean flour, pollock roe, and sesame were simultaneously added to a stir-frying machine and roasted at 265° C. for 25 minutes.

Comparative Example 2

3,000 g of raw laver, 8,000 g of mixed oil in which soybean oil and sesame oil were mixed in a weight ratio of 20:1, 200 g of flavored salt, 2,000 g of sugar, 800 g of soybean flour, 800 g of pollock roe, and 1,000 g of sesame were prepared. The pollock roe was not the mixed pollack roe of Example 1, but the pollock roe seasoned with kelp extract and sugar.

The raw laver, mixed oil, flavored salt, sugar, soybean flour, pollock roe and sesame were simultaneously added to a stir-frying machine and roasted at 265° C. for 25 minutes.

The sensory test was conducted as a blind test by randomly arranging the kimjaban prepared by the method described in Examples 1 to 3 and Comparative Examples 1 to 2. The sensory test staff consisted of 20 students or office workers in their 10s to 40s. Sensory test personnel were asked to rate between 1 and 5 points for each evaluation item. A point of 1 means that the taste is bad or the evaluation is bad, and a point of 5 means that the taste is good or the evaluation is good. The sensory test results are shown in FIGS. 2 to 4 and Table 1.

Texture Fishy taste Oily taste zest preference Example 1 4.2 1.55 2.0 4.05 4.25 Example 2 4.8 1.45 1.6 4.45 4.6 Example 3 3.8 1.7 2.3 3.6 3.6 Comparative Example 1 2.3 2.6 2.5 2.3 1.7 Comparative Example 2 1.75 2.7 2.8 1.75 1.6

As shown in FIGS. 2, 3, and Table 1, in evaluating the texture, Examples 1 to 3 showed high preferences close to or higher than 4, and Comparative Example 2 was evaluated as the worst. There was an opinion that the texture of Examples 1 to 3 prepared by the sequential cooking method according to the present invention was more crispy, and in particular, Example 2 containing more nuts was more savory.

On the other hand, in the evaluation of fishy taste and oily taste, Comparative Examples 1 and 2, which did not use the sequential cooking method, received severe reviews.

In the evaluation of flavor, Example 2 received the best evaluation, and Examples 1 and 3 also received relatively good evaluation. Most of the opinions were that it contains more nuts and powdered salted fish, making it more savory and savory. In Comparative Example 1, there was an opinion that the smell of cooking oil was strong, and in Comparative Example 2, there was an opinion that the fish eggs were clustered.

In terms of overall preference, Example 2 was the highest, and Example 1 received the next highest evaluation. In Example 3, it was evaluated that the fish eggs were not evenly distributed and formed lumps in several places. Comparative Examples 1 and 2 received relatively low evaluation.

When making kimjaban mixed with raw laver, mixed oil or cooking oil, salt, sugar, soy flour, fish roe and sesame seeds, it was found that the flavor and taste changed according to the mixing order and processing method of the ingredients, and the fish roe was dried. It can be seen that the texture and flavor are further improved when the granular and powdered mixture is added, and the nut and powdered fish sauce are further improved, and the overall preference is highest.

On the other hand, the embodiments of the present invention disclosed in the specification and drawings are only provided specific examples to easily explain the technical content of the present invention and to aid understanding of the present invention, and are not intended to limit the scope of the present invention. In addition to the embodiments disclosed herein, it is apparent to those of ordinary skill in the art that other modifications based on the technical idea of the present invention may be implemented.

Claims (6)

(S1) selecting the raw laver (原草);
(S2) removing the moisture in the raw laver by putting the selected laver raw chow into a stir-frying machine and roasting at 250 to 300° C. for 1 to 3 minutes without oil;
(S3) injecting a mixed oil obtained by mixing edible oil and sesame oil into the stir-frying machine, and roasting the seaweed raw grass and the mixed oil together;
(S4) mixing and roasting the salt, sugar, and soybean powder sequentially at intervals of 3 to 5 minutes, respectively, while roasting the laver source and the mixed oil together;
(S5) further mixing and roasting the fish roe with the result of step (S4); And
(S6) further mixing the sesame seeds in the resultant of step (S5) and roasting for 3 to 5 minutes,
The fish roe of step (S5) is granulated formed by drying fish roe seasoned with kelp extract and sugar, pulverizing the dried fish roe, and then granulating 50 to 90% by weight of the pulverized fish roe Kimjaban production method, characterized in that the mixture of the type fish roe and the powdered fish roe of 10 to 50% by weight of the remainder of the crushed fish roe. The method of claim 1,
The fish roe is a kimjaban production method, characterized in that any one selected from the group consisting of pollock roe, flying fish roe, cod roe, and salmon roe, or a mixture of two or more of them. delete The method of claim 1,
In the step (S4), when the soy flour is added, any one selected from the group consisting of walnuts, almonds, peanuts, cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, and Brazil nuts, or a mixture of two or more thereof Put together,
In the step (S6), when the sesame seeds are added, the kimjaban manufacturing method, characterized in that the powdered or liquid salted salted fish are added together. The method of claim 1,
Based on 100 parts by weight of the raw laver, 200 to 300 parts by weight of the mixed oil, 5 to 7 parts by weight of the taste salt, 60 to 70 parts by weight of the sugar, 20 to 30 parts by weight of the soybean flour, 20 to 30 parts by weight of the fish roe , And Kimjaban manufacturing method comprising 30 to 40 parts by weight of the sesame seeds. Kimjaban prepared by the method according to any one of claims 1 to 5.

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