KR102247307B1 - Flavored laver containing Zanthoxylum schinifolium and spawn of pollack and manufacturing method thereof - Google Patents

Abstract

The present invention relates to seasoned laver using pollack roe granules containing sancho components having excellent preference and flavor, removing the astringent taste of sancho, and preventing the major active ingredients of sancho from being reduced under optimal treatment conditions, and a method for manufacturing the same, in more detail The first roasting step of heating the seaweed raw, the oil application step of applying brown rice oil to the surface of the baked seaweed, the spicy sauce application step of applying a hot sauce containing a capsaicin component to the surface of the seaweed coated with the brown rice oil, the spicy Garlic butter application step of applying garlic butter to the surface of the seaweed on which the sauce is applied, granule addition step of adding cod roe granules containing cod roe powder, sancho powder, starch, kelp extract powder to the surface of the seaweed coated with the garlic butter, the Seasoned laver is prepared using cod roe granules containing pepper component through the second roasting step of heating and baking the laver added with granules.

Description

Flavored laver containing Zanthoxylum schinifolium and spawn of pollack and manufacturing method thereof {Flavored laver containing Zanthoxylum schinifolium and spawn of pollack and manufacturing method thereof}

It relates to seasoned laver and its manufacturing method using pollen roe granules containing sancho, specifically, by adding sancho powder, it is possible to intake excellent nutrients of sancho and mentaiko. At the same time, it removes the astringent taste of sancho and is the main ingredient of sancho. The present invention relates to seasoned laver using cod roe granules containing the sancho component that prevents the active ingredient from being reduced and the overall acceptability is increased.

Laver (Porphyra tenera) is an algae of the red algae plant, the purple hair, and is distributed in Jeju, the south coast, the west coast, Japan, and China. It sticks to the reef of the sea like moss and grows wildly, but now it is mostly farmed. The length is 14 to 25 cm, the width is 5 to 12 cm, and the body has a long oval shape or a string-like egg shape, with wrinkles at the edges. The upper part of the body is reddish brown and the lower part is bluish green.

Kim is a favorite food that has been used as a source of various minerals, dietary fiber, seasoning sauce, and nutrition along with seaweed such as seaweed and kelp from ancient times, and interest in the biological organic function of these seaweed ingredients is increasing. The domestic production of laver is about 90 million genera as of 2011, which is increasing by 10% every year, occupying a very important position economically, and it is expected that the production will continue to increase in the future. However, the processing and use of laver are not out of the simplicity, and the types of products that are processed are not diverse, so consumption is relatively slowing down.

Mentaiko is an egg of pollock, which is mainly pickled with salt and red pepper powder, and then eaten with salted fish.It has been famous as a side dish in Japan since the past.In Korea, the recipe for mentaiko appeared in the poemjeon books of the late 1800s, and the record can be found. have. Mentaiko is rich in protein and vitamin E. It is eaten raw with its unique chewy texture and salty taste, and is often eaten by grilling.

Sancho ( Zanthoxylum schinfolium ) is effective in anti-inflammatory, appetite enhancement, cold relieving, and antioxidant effects, and contains a lot of unsaturated fatty acids such as oleic acid and linoleic acid. As a folk remedy, sancho oil is known to be effective in digestive system diseases, and it is reported to have good effects on gastrointestinal diseases and bronchial asthma.

As a prior art for a method of preparing food by adding sancho, Korean Patent Laid-Open No. 10-0762508 discloses a method for manufacturing gwamegi using a sancho extract, and Korean Patent Laid-Open No. 2004-0092932 discloses a functional beverage using sancho. Is disclosed.

However, in the prior art, due to the astringent taste peculiar to sancho, it was difficult to add sancho in a very small amount, and it was difficult to prepare foods with an appropriate amount and good palatability so that the nutrient-active ingredients of sancho could be sufficiently ingested.

Korean Patent Publication No. 10-0762508 (2007. 09. 20) Korean Patent Publication No. 2004-0092932 (2004. 11. 04)

The present invention was invented to solve the above problems, and is to remove the astringent taste of the sancho by solving the problem of difficulty in food manufacturing due to a large decrease in palatability due to the astringency peculiar to sancho when preparing food using sancho. .

This is to ensure that the main active ingredients of sancho are not reduced in the production of seasoned laver using pollock roe granules containing sancho, so that the intake of excellent nutrients of sancho and pollock roe is possible.

In addition, the present invention is to allow busy modern people to easily consume mentaiko and sancho, and to manufacture seasoned laver using mentaiko granules containing sancho ingredients with increased palatability.

The present invention is a first roasting step of heating laver to achieve the above object, an oil application step of applying brown rice oil to the surface of the roasted laver, and a hot sauce containing a capsaicin component on the surface of the laver to which the brown rice oil is applied. The spicy sauce application step of applying the spicy sauce, the garlic butter application step of applying garlic butter to the seaweed surface to which the hot sauce was applied, pollack roe powder, pepper powder, starch, kelp extract powder on the seaweed surface coated with the garlic butter The seasoned laver is prepared using the pollen roe granules containing the pepper component through a granule addition step of adding cod roe granules, and a second roasting step of heating and baking the laver to which the granules are added.

More specifically, the cod roe granules are a steaming step of steaming the eggs of pollock at 90 to 100°C for 25 to 45 minutes, a drying step of drying the steamed pollock eggs at room temperature for 30 minutes to 1 hour, and the dried A pulverizing step of pulverizing the eggs of pollock to obtain cod roe powder, 181 to 545 parts by weight of sancho powder, 145 to 872 parts by weight of starch, 109 to 218 parts by weight of kombu extract powder, 36 to 109 of salt A mixing step of mixing and mixing in a weight ratio of 72 to 290 parts by weight of dextrin, 290 to 545 parts by weight of lactose, 181 to 472 parts by weight of starch syrup, 109 to 436 parts by weight of spices, and 18 to 72 parts by weight of colorant, the mixed It is prepared through a granulation step of granulating the mixture into particles having a particle diameter of 0.5 to 2 mm.

In addition, in the second roasting step, the laver to which the granules are added may be heated and baked at 205 to 215°C.

Seasoned seaweed using cod roe granules containing the sancho component of the present invention is the optimal treatment condition to remove the astringent taste of the sancho and prevent the major active ingredients of the sancho from being reduced, so that the intake of excellent nutrients of the sancho and cod roe is possible. will be.

In addition, it is possible to prepare seasoned laver using pollen roe granules containing a sancho component excellent in overall acceptability by removing the fishy smell peculiar to pollock roe and increasing the umami taste.

In addition, it allows people of all ages to easily consume without feeling rejected, and it has the effect of contributing to the promotion of national health by allowing busy modern people to easily consume mentaiko and sancho.

1 is a graph showing the component measurement values of caproic acid in the sancho berry according to the immersion conditions in the pretreatment step.
Figure 2 is a graph showing the component measurement values of the hydroxy-a-sanshool and hydroxy-b-sanshool of the sancho extract according to the heating temperature.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, and may be implemented in various different forms, and is provided to completely inform the scope of the invention to those of ordinary skill in the technical field to which the present invention pertains. It becomes. In addition, the present invention should be construed as including all embodiments falling within the scope of the appended claims.

The present invention relates to seasoned laver using pollock roe granules containing sancho, and a method for manufacturing the same. It enables the intake of abundant effective nutrients of sancho and mentaiko, and removes the astringent taste of sancho with optimal pre-treatment conditions. Make seasoned laver using cod roe granules that contain sancho ingredients that do not reduce major active ingredients and have excellent overall palatability.

Hereinafter, the present invention will be described in detail with reference to the drawings. 1 is a graph showing the component measurement values of caproic acid in the sancho berry according to the immersion conditions in the pretreatment step. Figure 2 is a graph showing the component measurement values of the hydroxy-a-sanshool and hydroxy-b-sanshool of the sancho extract according to the heating temperature.

Seasoned laver using cod roe granules containing pepper component according to the present invention is a first roasting step of heating laver raw, an oil application step of applying brown rice oil to the surface of the roasted laver, and a capsaicin component on the surface of laver coated with brown rice oil A spicy sauce application step of applying a spicy sauce containing, a garlic butter application step of applying garlic butter to the seaweed surface to which the spicy sauce is applied, cod roe powder, pepper powder, starch, kelp on the seaweed surface coated with the garlic butter Seasoned laver using cod roe granules containing pepper component is prepared through a granule addition step of adding cod roe granules containing extract powder, a second roasting step of heating and baking the laver added with the granules.

Hereinafter, each of the above steps will be described in detail.

In the first roasting step of heating laver, which is the first step to manufacturing seasoned laver using cod roe granules containing sancho, the laver is baked by applying a heat source to the laver.

In the first roasting step, it is preferable to heat the seaweed raw grass for 30 to 60 seconds at a temperature range of 320 to 330°C, and the heat source can be used either directly or indirectly, and infrared rays for preservation of the raw grass. It is preferable to employ a method of indirectly applying heat through or the like.

Through the first roasting step, the raw grass changes to a turquoise color, and moisture remaining in the raw laver is removed.

If the raw material is baked at less than 320°C in the baking temperature range, there is a concern that steam may not be properly baked within the baking time range, and if the raw material is baked at a temperature higher than 330°C, the raw material may be burned.

In the case of baking for less than 30 seconds in the raw baking time temperature range, there is a concern that the raw plants may not be properly baked, and if baked for more than 60 seconds, the edges of the raw plants may be burned.

It is preferable to heat and bake until the moisture content of the raw material is 4 to 6% by weight.

In the oil application step, brown rice oil is applied to the surface of the baked laver.

Brown rice oil (rice bran oil) is an oil derived from rice bran produced when brown rice is milled. Also called rice bran oil, it contains gamma-orizanol, which makes the gastrointestinal, small and large intestine barriers healthy, regulates cholesterol, and has antioxidant and anti-inflammatory properties. There is this.

Since the smoke point of brown rice oil is about 240 to 250°C, which is higher than that of commonly used oil, it is preferable because the granules added in the granule addition step described later can prevent discoloration or burning in the second roasting step.

In addition, brown rice oil has the effect of minimizing the taste of seasoned laver and increasing the flavor.

The amount of brown rice oil to be applied is preferably 2 to 3.5 parts by weight to 100 parts by weight of seaweed.If less than 2 parts by weight, the aroma felt when ingesting seasoned seaweed may not be sufficient, and if it is applied in excess of 3.5 parts by weight, seasoned seaweed The crispy texture of the dish may be deteriorated.

In the hot sauce application step, a hot sauce containing a capsaicin component is applied to the surface of the brown rice oil-coated laver.

As for the hot sauce containing capsaicin, it is preferable to use a sauce containing 2-3 parts by weight of capsaicin based on 100 parts by weight of seaweed, and more specifically, 2-3 parts by weight of capsaicin, and 22 parts by weight of capsaicin based on 100 parts by weight of seaweed. -32 parts by weight, red pepper powder 4-6 parts by weight, garlic 10-13 parts by weight, white sugar 12-16 parts by weight, red pepper paste 4-7 parts by weight, soy sauce 3-8 parts by weight, L-sodium glutamate 1-2 parts by weight, It is more preferable to use a sauce containing 0.5-1.5 parts by weight of refined salt and 0.4-0.6 parts by weight of black pepper powder.

It is preferable to apply 0.2 to 2 parts by weight to 100 parts by weight of seaweed according to the preference of the hot sauce containing the capsaicin component.

In the garlic butter application step, garlic butter is applied to the surface of the laver to which the spicy sauce has been applied.

As for the garlic butter, it is preferable to use a prepared one including butter and garlic. More specifically, after heating a pan and adding general butter to melt it, brown rice oil, minced garlic, herb spice, oligosaccharide, white sugar, pepper, and salt are added. It is prepared by adding, mixing and cooling.

It is preferable to apply 0.8 to 1.2 parts by weight to 100 parts by weight of seaweed according to the preference of the garlic butter.

In the granular addition step, cod roe granules including cod roe powder, sancho powder, starch, and kelp extract powder are added to the surface of the seaweed coated with the garlic butter.

In the step of preparing the ingredients before manufacturing the cod roe granules, they are prepared by pre-treatment so that they can be used immediately.

Pollack eggs are preferably washed 1 to 2 times with flowing purified water, and pollock eggs that have not ruptured are selected for use.

Sancho is washed 1 to 2 times with flowing purified water and pulverized to obtain sancho powder.

More specifically, it is preferable to pulverize the powder into a powder having a particle size of 110 to 130 mesh with a high-strength stainless steel coating grinder, and more preferably a particle size of 115 to 125 mesh. If the particle size is less than 110 mesh, the sancho powder may be produced too large to impair the texture, and if the particle size is less than 130 mesh, the weight loss of the sancho may be large.

Sancho is immersed for 13 to 17 minutes in a solution containing 8 to 12 parts by weight of edible sodium hydrogen carbonate and 4 to 8 parts by weight of sodium chloride in 100 parts by weight of total purified water before pulverizing the sancho fruit according to preference. After that, a step of drying at room temperature for 50 to 90 minutes may be further performed.

In addition, when the immersion step was carried out under the above conditions, the astringent taste of the sancho was removed, while at the same time, the effect of reducing the fishy smell peculiar to cod roe of cod roe granules and increasing the umami taste was exhibited.

In order to remove the astringent taste of the sancho, it is very important to follow the ingredients of the solution for immersing the sancho and the immersion time. This is that the present applicant derived the immersion conditions through countless experiments, and when immersed outside the constituent range of the immersion solution and the immersion time range, caproic acid, which is the main ingredient that gives the astringent taste of the sancho, cannot be sufficiently reduced, resulting in astringent taste or The reduction rate of caproic acid was lower compared to the increase in immersion time, so it was not efficient in time.

In the steaming step, pollack eggs are steamed at 90 to 100°C for 25 to 45 minutes.

In this case, a convection method in which a uniform steaming effect can be exhibited may be advantageous in the steaming machine.

The steaming temperature and time can be adjusted according to preference, and generally, steaming at 93 to 97°C for 33 to 37 minutes is more preferable because the chewing texture is not too loose, has moderate elasticity, and tastes best when chewed.

In the drying step, the steamed pollock eggs are dried at room temperature for 30 minutes to 1 hour.

The reason for drying the eggs of pollock steamed at room temperature is to reduce the change in the tissue, and if it is out of the above drying time range, it is not sufficiently dried and the moisture content is too high and the texture may decrease or microorganisms may increase due to the influence of moisture. It is preferable to keep the range, and more preferably, drying at room temperature for 40 to 50 minutes is most preferable.

When the pollack eggs are dried, they can be dried as they are wrapped in egg membranes, or they can be divided into 2 to 5 parts and dried in order to improve drying efficiency, or they can be divided into grains and then dried.

In the pulverizing step, the dried pollock eggs are pulverized to obtain mentaiko powder.

More specifically, it is preferable to pulverize the dried pollock eggs into powder having a particle size of 100 to 120 mesh with a high-strength stainless steel coating grinder, and more preferably, a particle size of 105 to 115 mesh. If the particle size is less than 100 mesh, pollen roe powder may be produced so that the particles are too large to produce granules, resulting in a fishy taste, and if the particle size is more than 120 mesh, there may be a lot of weight loss of pollen roe.

In the mixing step, the pulverized pollock roe powder is mixed, including the pepper powder, starch, and kelp extract powder.

More specifically, it is preferable to mix and mix 181 to 545 parts by weight of sancho powder, 145 to 872 parts by weight of starch, and 109 to 218 parts by weight of kelp extract powder, and more preferably 100 parts by weight of pollock powder It is more preferable to mix and mix 320 to 380 parts by weight of sancho powder, 490 to 520 parts by weight of starch, and 150 to 170 parts by weight of kelp extract powder.

When mixing, it is preferable that the pollock roe powder is put in a stirrer and stirred for 5 to 15 minutes.

As the starch, one of corn starch, potato starch, and sweet potato starch may be used, and it is preferable to use corn starch because the texture is best.

In addition, in the mixing step, salt, dextrin, lactose, starch syrup, spices, and coloring agents may be further added and mixed. Preferably, 36 to 109 parts by weight of salt, 72 to 290 parts by weight of dextrin, 290 to 545 parts by weight of lactose, starch syrup 181 to 472 parts by weight, spices 109 to 436 parts by weight, colorants 18 to 72 parts by weight may be further added and mixed, more preferably 60 to 80 parts by weight of salt, 150 to 200 parts by weight of dextrin, 400 to 430 parts by weight of lactose Part, 300 to 350 parts by weight of starch syrup, 250 to 290 parts by weight of spices, and 40 to 60 parts by weight of a colorant may be further added and mixed to give the most favorable preference and may be most preferable.

The spice may include one or more selected from capsaicin, pepper, mustard, fruit and vegetable flavor, herbs, or mixtures and processed spices products using them, and the coloring agent may include titanium dioxide, food coloring red No. 3, and red No. 40 depending on the use. And one or more selected from processed colorant products may be used.

In the granulation step, the mixed mixture is prepared into granules having a particle diameter of 0.5 to 2 mm.

More specifically, in the mixture mixed in the mixing step, one or more of a starch solution, povidone, hydroxy-propyl cellulose, or hydroxypropyl-methyl cellulose is added and kneaded into granules having a size of 0.5 to 2 mm. To manufacture.

More preferably, it may be most preferable to prepare granules having a size of 1 to 1.5 mm, which is good for various uses and has good texture.

The prepared pollock roe granules containing the pepper component are sprayed onto the surface of the seaweed coated with the garlic butter and added. The cod roe granules sprayed on the surface of the laver coated with the spicy sauce and garlic butter are strongly attached and are not easily peeled off the surface of the laver.

In the second roasting step, the laver to which the granules are added is heated to prepare seasoned laver using cod roe granules containing the pepper component.

In the second roasting step, it is preferable to heat the laver for 40 to 80 seconds in a temperature range of 205 to 215°C, and the heat source may be used either directly or indirectly, and infrared rays or the like for the preservation of laver. Although it is preferable to employ a method of indirectly applying heat through the laver, in the case of baking crispy in order to save the texture of laver, it may be heated for 10 to 15 seconds by directly applying heat.

If the seaweed is baked at less than 205℃ in the baking temperature range, there is a problem that the time required to prepare seasoned seaweed increases. If the seaweed is baked at a temperature higher than 215℃, hydroxy-a-sanshool and hydroxy, which are the main active ingredients of the added mountain supergranules. -b-sanshool component may be reduced, resulting in destruction of nutrients, and when heated above the smoking point of the applied brown rice oil, harmful components such as benzopyrine may be generated or an unpleasant odor may occur due to denaturation of the brown rice oil. .

If the laver is baked for less than 40 seconds in the above temperature range, the degree of baking of the laver may not be appropriate, so mentaiko and sancho powder may not be properly adsorbed on the laver surface.If the laver is baked for more than 80 seconds, the characteristic flavor of seasoned laver There is a risk of harming the taste and taste.

Hereinafter, seasoned laver using mentaiko granules containing the sancho component of the present invention and a manufacturing method thereof will be described in detail by the following test examples and examples.

<Test Example 1> Search for optimal pretreatment conditions to remove the astringent taste of Sancho-sodium hydrogen carbonate

In order to search for the optimal pretreatment conditions for removing the astringent taste of the peppercorns used in the present invention, the caproic acid component, known as an ingredient that produces the astringent taste of peppercorns, is immersed _{in sodium hydrogencarbonate (NaHCO 3) solution under various conditions.} C ₆ H ₁₂ O ₂ ) The concentration was measured by HPLC.

First, after the immersion step by varying the immersion time of the sancho berry in various concentrations of sodium hydrogen carbonate solution, the optimal immersion conditions for the cocoa berry with the greatest amount of caproic acid reduction were searched.

To measure the caproic acid component by HPLC, add 100 ml of distilled water at 98°C to 10 g of sancho berry pulverized to a particle size of 110 mesh, extract with stirring for 20 minutes, filter through a sieve for 10 minutes to receive the extract, cool in ice water, and then receive 200 g each and centrifuge. Turn on the separator. According to Turgo's method, Carrez Solution I(21.9g Zinc Acetate[Zn(C2H3O2)₂]+3ml glacial acetic acid/100ml), Carrez Solution II(10.6g Potassium Hexacyanoferrate(III)[k3[Fe(cn)6]/ 100ml) into 6ml each, and allow to stand for 10 minutes. After filtering through filter paper Advantec No.2, Toyo RoshiCo.Ltd.Japan), filtered through 0.45㎛ membrane filter (Whatman, WhatmanGmbH, Germany), and then subjected to HPLC analysis. The concentration of caproic acid in each sample was measured.

Model: Agilent HPLC, Model1100, Germany

Column: C18(4.6ㅧ150㎜, EclipseXDE, Agilent U.A.S)

Mobile phase: MeOH: H2O: Aeticacid = 15: 84: 1

Flow rate: 10mL/min

Inj.Volume: 15µl

Detection: UV-VIS Detector, Agilent, Germany (325nm)

Sodium hydrogen carbonate immersion solution conditions

C: Not immersed in the pepper fruit

A1: 5 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 10 minutes

A2: 5 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 15 minutes

A3: Add 5 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water, immerse for 20 minutes

B1: 10 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 10 minutes

B2: 10 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 15 minutes

B3: 10 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 20 minutes

C1: 15 parts by weight of sodium hydrogencarbonate added to 100 parts by weight of total purified water, immersed for 10 minutes

C2: 15 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 15 minutes

C3: 15 parts by weight of sodium hydrogen carbonate added to 100 parts by weight of total purified water, immersed for 20 minutes

As a result, as shown in FIG. 1, the concentration of C caproic acid was the highest at 1120 ppm, A1 was 1019 ppm, A2 and A3 were 965 ppm, and B1 was 831 ppm, followed by B2, B3, C1, C2 and C2 showed the lowest concentration of 750ppm caproic acid.

From this, it was confirmed that in order to lower the concentration of caproic acid in the sancho berry, it was found that it was most effective to immerse the sancho berry in a solution containing 10 parts by weight of sodium hydrogen carbonate to 100 parts by weight of total purified water for 15 minutes. It was found to be inefficient in terms of time because it was not sufficiently reduced, resulting in astringent taste, or the decrease rate of caproic acid compared to the increase in sodium bicarbonate concentration and immersion time.

<Test Example 2> Search for optimal pretreatment conditions for removing astringent taste of Japanese pepper-sodium chloride

In order to find a way to further reduce the caproic acid of the sancho berry, sodium chloride (NaCl) of various concentrations in 10 parts by weight of sodium bicarbonate solution immersion solution shown as the most optimal immersion condition for lowering the caproic acid component in Test Example 1 ) After the solution was added and subjected to the immersion step, the change in the concentration of the caproic acid component of the sancho berry was measured by HPLC.

After adding 10 parts by weight of sodium hydrogencarbonate to 100 parts by weight of the total purified water, 0 parts by weight of sodium chloride, 3 parts by weight, 6 parts by weight, and 9 parts by weight of sodium chloride were added, respectively, and immersed for 15 minutes.

Comparison of changes in caproic acid concentration according to added sodium chloride concentration Immersion condition Added sodium chloride concentration (parts by weight) 0 3 6 9 caproic acid concentration (ppm) 750 697 617 617

As a result, as shown in Table 1, when 10 parts by weight of sodium hydrogen carbonate was added to 100 parts by weight of total purified water, and 0 parts by weight of sodium chloride was added, 750 ppm, 697 ppm when 3 parts by weight was added, 617 ppm when 6 parts by weight was added, When 9 parts by weight was added, it was found to be 617ppm.

From this, in order to lower the concentration of caproic acid in the sancho berry, it was confirmed that it was most efficient to add 6 parts by weight of sodium chloride to a solution in which 10 parts by weight of sodium hydrogen carbonate was added to 100 parts by weight of the total purified water and immerse for 15 minutes. Other conditions were found to be inefficient because caproic acid was not sufficiently reduced, resulting in astringent taste or decreased rate of reduction of caproic acid compared to increased sodium chloride concentration.

<Test Example 3> Search for heating conditions for maintaining the active ingredient of Sancho-sanshool

In order to find the optimal heating conditions for maintaining the components of hydroxy-a-sanshool and hydroxy-b-sanshool, which are effective nutrients of the sancho berry used in the present invention, HPLC-UV-MS analysis was performed to heat the sancho extract. Changes in components of hydroxy-a-sanshool and hydroxy-b-sanshool according to temperature change were analyzed.

As the HPLC instrument, an HPLC system equipped with a Waters600E pump (Waters, Milford, MA, USA), Waters 2487 UV detector (Waters), and HitachiL-2200 autosampler (HitachiHigh Technologies America, SanJose, CA, USA) was used. Column is a phenyl-hexyl column (150 mm, 5 μm, Phenomenex, Torrance, CA, USA), HypersilGOLD (250 mm, 5 μm, Thermo Electron Corp., Waltham, MA, USA) and Onyx Monolithic (100 mm, 5 μm, Phenomenex). In the final condition, phenyl-hexylcolumn (150mm, 5μm) was selected and tested. The column temperature was fixed at 30℃ using a JascoCO-965 column oven (Jasco, Wakayama, Japan). Data collection was performed using Autochro-2000 (ver.1.0.0). As the mobile phase, the elution of 20% acetonitrile (A) and 80% acetonitrile (B) was used: 0 to 10% B for 0 to 2 minutes, 10 to 40% B for 2 to 15 minutes, 40 to for 15 to 20 minutes 100% B, 100 to 100% B for 20 to 25 minutes, 100 to 0% B for 25 to 35 minutes.The flow rate of hydroxy-a-sanshool and hydroxy-b-sanshool analysis of each sanchow extract using HPLC/UV is 1.0 mL. /min, detection wavelength was 270nm and injection amount was 10μL.

The sancho extract was extracted with 100 ml of distilled water at 98° C. in 10 g of sancho fruit pulverized to a particle size of 110 mesh and extracted with stirring for 20 minutes, and then filtered through a sieve for 10 minutes to receive the extract at 200° C., 205° C., 210° C., 215° C., 220° C., After heating at 225° C. for 1 minute, cooling in ice water, 200 g each, and rotated in a centrifuge were prepared.

As a result, as shown in FIG. 2, the components of hydroxy-a-sanshool and hydroxy-b-sanshool were retained in the treatment group heated at 200° C., 205° C., 210° C., and 215° C., but at 220° C. and 225° C. In the heated treatment, the components of hydroxy-a-sanshool and hydroxy-b-sanshool were found to be reduced.

From this, it was found that it is preferable to heat at 200 to 215°C in order to maintain the components of hydroxy-a-sanshool and hydroxy-b-sanshool, which are effective nutrients of sancho.

<Production Example, Comparative Example>

In Preparation Examples 1 to 8, the raw laver was heated at 325°C for 35 seconds and baked first, and then 2.5 parts by weight of brown rice oil was applied to 100 parts by weight of seaweed, and 2.5 parts by weight of capsaicin and 25 parts by weight of starch syrup were applied to 100 parts by weight of seaweed. , 5 parts by weight of red pepper powder, 12 parts by weight of garlic, 14 parts by weight of white sugar, 5 parts by weight of red pepper paste, 5 parts by weight of soy sauce, 1.5 parts by weight of sodium L-glutamate, 1 part by weight of refined salt, 1 part by weight of black pepper powder Part was applied. In addition, 1 part by weight of garlic butter was applied to 100 parts by weight of laver coated with the spicy sauce, and the garlic butter was melted by heating a pan and adding regular butter, and then brown rice oil, minced garlic, herb spice, oligosaccharide, white sugar, pepper, salt. Was added, mixed, and then cooled to prepare. Thereafter, cod roe granules containing cod roe powder, sancho powder, starch, and kelp extract powder were added to the surface of the seaweed coated with the garlic butter, and the cod roe granules containing the seaweed component were prepared by the following method.

Sodium hydrogen carbonate and sodium chloride were added to 100 parts by weight of the total purified water in the amounts shown in Table 2 to prepare an immersion solution, and pretreatment was carried out by immersing the sancho berry in the prepared immersion solution for the time indicated in Table 2 below, and then 120 mesh. It was prepared by pulverizing it into a powder having a (mesh) particle size. The washed pollock eggs are steamed at 95° C. for 35 minutes, dried at room temperature for 45 minutes, and then pulverized into a powder having a particle size of 110 mesh to prepare a pollack roe powder. 509 parts by weight of starch, 163 parts by weight of kelp extract powder, 72 parts by weight of salt, 181 parts by weight of dextrin, 418 parts by weight of lactose, 327 parts by weight of starch syrup, 272 parts by weight of spices, 45 parts by weight of a colorant were mixed, and the mixture was mixed with a particle size of 1.25 mm. It was prepared by granulating.

The prepared cod roe granules containing the Japanese pepper component were added by spraying on the surface of the seaweed coated with the garlic butter, and heated at 210° C. for 60 seconds to proceed with the second roasting step, and seasoned seaweed using the cod roe granules containing the pepper component. (Production Examples 1 to 8) were prepared.

Comparative Example 1 differs only in the method of preparing cod roe granules containing the pepper component, and the other steps were prepared in the same manner as in Preparation Examples 1 to 8.

In the method of preparing cod roe granules containing the pepper component of Comparative Example 1, the washed pollock eggs were steamed at 95°C for 35 minutes, dried at room temperature for 45 minutes, and then pulverized into a powder having a particle size of 110 mesh to prepare cod roe powder. And, 509 parts by weight of starch, 163 parts by weight of kelp extract powder, 154 parts by weight of shellfish extract, 72 parts by weight of salt, 418 parts by weight of lactose (lactose), 170 parts by weight of red pepper powder, red soup color 25 Mixing parts by weight, 15 parts by weight of anato, 10 parts by weight of Patrica, and 93 parts by weight of L-monodium glutamate were mixed, and the mixture was granulated to a size of 1.25 mm to prepare cod roe granules containing the pepper component.

Manufacturing example conditions Item Sodium hydrogen carbonate addition concentration Sodium chloride concentration Immersion time (m) Manufacturing Example 1 10 parts by weight 6 parts by weight 15 minutes Manufacturing Example 2 0 parts by weight 0 parts by weight 0 minutes Manufacturing Example 3 5 parts by weight 0 parts by weight 10 minutes Manufacturing Example 4 5 parts by weight 0 parts by weight 15 minutes Manufacturing Example 5 10 parts by weight 0 parts by weight 10 minutes Manufacturing Example 6 10 parts by weight 0 parts by weight 15 minutes Manufacturing Example 7 10 parts by weight 3 parts by weight 15 minutes Manufacturing Example 8 10 parts by weight 9 parts by weight 15 minutes

<Test Example 3> Comparison of sensory evaluation of Preparation Example and Comparative Example

The sensory test consisted of 50 trained panelists, and each treatment group was rated with a full score of 10 points, and the average value was calculated and compared. At this time, 10 points were the most excellent, and 1 point was the poorest quality.

Sensory evaluation comparison Item flavor Remove astringency Remove fishy odor Comprehensive acceptance Manufacturing Example 1 9.3 9.5 8.7 9.3 Manufacturing Example 2 7.4 6.4 6.7 6.8 Manufacturing Example 3 7.6 6.8 6.9 7.1 Manufacturing Example 4 7.7 7.1 7.3 7.4 Manufacturing Example 5 7.9 7.5 7.5 7.6 Manufacturing Example 6 8.2 7.7 7.8 7.9 Manufacturing Example 7 8.5 8.3 8.3 8.4 Manufacturing Example 8 8.7 8.6 8.4 8.5 Comparative Example 1 7.2 - 6.5 6.8

As a result, as shown in Table 3, Preparation Example 1 showed better results than Preparation Examples 2 to 8 in all aspects of taste, astringency removal, fishy odor removal, and overall preference. There were many reviews that the spicy taste goes well with cod roe and seaweed. On the other hand, in Comparative Example 1, there were many reviews that the fishy taste was felt because the fishy smell of mentaiko was not removed.

Claims (4)

In the manufacturing method of seasoned laver using pollock roe granules containing pepper component,
The seasoned laver manufacturing method includes the first roasting step of heating the laver raw material;
An oil application step of applying brown rice oil to the surface of the grilled laver;
A spicy sauce application step of applying a spicy sauce containing a capsaicin component to the surface of the laver to which the brown rice oil is applied;
A garlic butter application step of applying garlic butter on the surface of the laver to which the hot sauce is applied;
A granule addition step of adding cod roe granules containing cod roe powder, sancho powder, starch, and kelp extract powder to the surface of the seaweed coated with the garlic butter; And
Including a second roasting step of heating and baking the laver to which the granules are added,
The cod roe granules are cod powder obtained by pulverizing the dried pollock eggs after steaming the eggs of pollock for 25 to 45 minutes at 90 to 100°C and drying the steamed pollock eggs at room temperature for 30 minutes to 1 hour 100 parts by weight of starch 145 to 872 parts by weight, lactose 290 to 545 parts by weight, sancho powder 181 to 545 parts by weight, kelp extract powder 109 to 218 parts by weight, salt 36 to 109 parts by weight, dextrin 72 to 290 parts by weight, starch syrup It is characterized in that it is prepared by mixing and mixing in a weight ratio of 181 to 472 parts by weight, 109 to 436 parts by weight of spices, and 18 to 72 parts by weight of a colorant, and then granulating the mixed mixture into particles having a particle diameter of 0.5 to 2 mm. Method for manufacturing seasoned laver using pollock roe granules containing pepper component

delete The method of claim 1,
In the second roasting step, the method of manufacturing seasoned laver using cod roe granules containing peppermint, characterized in that the laver to which the granules are added is heated and baked at 205 to 215°C.
Seasoned laver using cod roe granules containing a pepper component, characterized in that prepared by the method of any one of claims 1 or 3.

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