KR102498108B1 - Fabrication of seaweed snack - Google Patents

Abstract

The present invention mixes basic raw materials including 5 to 12% by weight of dried wakame dry pulverized material, 0.5 to 3% by weight of dry pulverized brown rice, 84 to 92% by weight of pulverized brown rice, and 0.5 to 1.0% by weight of salt, and mixes the raw materials is heated to produce seaweed snack, and seaweed and seaweed among the raw materials are sugar-treated before drying and grinding to reduce seaweed odor.

Description

Manufacturing method of seaweed snack {Fabrication of seaweed snack}

The present invention relates to a snack using seaweed, and more particularly, proposes a method for manufacturing a new seaweed snack containing wakame, which reduces the smell of seaweed and improves the flavor.

Seaweed is a low-calorie food rich in minerals and fiber, and various physiological activities such as intestinal motility, heavy metal discharge promotion, and hyperlipidemia improvement have been confirmed. And it is known to have immune activity, hypertension prevention and antitumor activity.

Seaweeds harvested from coastal waters or intertidal zones in island areas have a large amount of production, but due to the seasonal nature of the production period, large amounts of seaweed are harvested in one season, and it is difficult to find other means to increase added value other than simple processing such as dry products. . The production of seaweed is continuously decreasing, which is affected by the decrease in production due to the rise in seawater temperature, but most of them avoid production due to low added value compared to labor force.

It is common to use seaweed as an ingredient for other foods in its collected state or dried state, and some seaweeds, such as kelp, are also used as a relief product that is coated with starch and fried in oil after drying. Bugak products are used as side dishes, snacks, and side dishes, but since they are fried in oil, sealed packaging is required to prevent moisture. the situation is not

In relation to products using seaweed, conventionally, dried and crushed kelp powder, dried glutinous rice or spicy rice powder, flour and starch syrup are mixed, and carrot, apple powder and anchovy powder are mixed at a predetermined mixing ratio and foamed at high pressure and high heat Method of manufacturing confectionery (registered patent 10-0819841), method of applying seasoning liquid between seaweed and seaweed when making seaweed, and adding garlic powder and ginger powder (publication patent 10-2019-0007782), flour, Confectionery dough made with rye, starch, tapioca, and oats as the main ingredients is used, seaweed is used when making confectionery dough, and liquids including citrus juice, apple juice, and grape juice are mixed with the cookie dough and molded. A method of manufacturing blue confectionery by baking in an oven (Patent Publication No. 10-2019-0114154) has been disclosed, but confectionery products using seaweed with excellent functionality have not been proposed.

On the other hand, convenience food (Home Meal Replacement: HMR) that can be stored for a long time and has a reduced cooking time due to various changes in life patterns, such as the recent increase in women's social advancement, increase in singles (mixed families), busy economic activities, and convenience-oriented consumer desires. demand is soaring. In a situation where modern consumers are demanding convenience foods with enhanced convenience, high quality, and safety, the need to develop convenience foods using seaweed is being raised to increase the added value of seaweed and contribute to increasing income in fishing villages.

The present invention was conceived under the above-described technical background, and an object of the present invention is to provide a new seaweed food that meets the taste of modern people and is easily eaten while maintaining the unique taste and nutrition of seaweed.

Another object of the present invention is to improve the smell of seaweed and improve the flavor of seaweed to provide high value-added food with high consumer preference.

Another object of the present invention is to contribute to the creation of added value and the increase in income of related regions and industries by efficiently utilizing seaweed and agricultural products.

Other objects and technical features of the present invention will be presented in more detail in the following detailed description.

In order to achieve the above object, the present invention provides a basic raw material comprising 5 to 12% by weight of dried seaweed, 0.5 to 3% by weight of dry pulverized brown rice, 84 to 92% by weight of pulverized brown rice, and 0.5 to 1.0% by weight of salt. is mixed, and the mixed raw materials are heated to prepare seaweed snacks, and among the raw materials, seaweed and chrysanthemum are sugar-treated before drying and grinding to reduce seaweed odor.

In the present invention, the sugaring treatment is preferably performed by immersing undried seaweed and undried eardrum in sugar water having a concentration of 10% to 20% for 10 to 20 hours, respectively.

In the present invention, at least one auxiliary material selected from stevia, honey, shrimp powder, and seaweed seasoning may be added to the basic raw material in an amount of 0.05 to 2.0% by weight to mask seaweed smell and improve flavor.

According to the present invention, it is possible to provide a new seaweed food that meets the tastes of modern people and is easily eaten by improving the smell and taste of seaweed while maintaining the unique taste and nutrition of seaweed.

In particular, the present invention can contribute to promoting the consumption of seaweed and increasing the income of fishing villages by developing new products using seaweed and seaweed that do not consume much processed food except for use as food ingredients.

In addition, the present invention can secure and standardize core technology for creating high added value using seaweed, improve consumer image through conversion of seaweed into high value-added convenience food, and contribute to the development of seaweed processing convergence technology. .

In addition, the present invention induces efficient use of seaweed and agricultural raw materials through product development and commercialization using seaweed and improves added value, thereby contributing to the increase in income of fishermen and haenyeo.

1 is a process chart showing an example of a method for manufacturing seaweed snack according to an embodiment of the present invention

The present invention proposes a new seaweed snack containing brown algae, seaweed, and green algae, chrysanthemum, which can mask the seaweed smell expressed in seaweed and chrysanthemum and improve the flavor. We propose a new manufacturing method.

In the present invention, as a new snack that can fully feel the taste and aroma of seaweed using seaweed and hearing, brown rice powder is used as dry seaweed powder and grain ingredients so that long-term storage is easy and various types of snacks are possible. The natural flavor of seaweed is provided while maintaining lightness and crispness through a non-heat treatment method. Although the production of seaweed, the main source of income for haenyeo, is high, it is difficult to find a special value-added function other than simple processing such as drying due to seasonal characteristics of the harvesting season. In a demanding situation, the seaweed snack according to the manufacturing method of the present invention can increase the added value of seaweed and contribute greatly to the increase in income in fishing villages.

In the present invention, the main method of reducing the smell of seaweed when preparing seaweed snacks includes a method of masking the smell of seaweed by subjecting undried seaweed to a certain concentration of sugaring. In addition, for example, it is characterized by improving the smell and flavor of seaweed snack by mixing a small amount of sub-materials related to seaweed such as shrimp powder or seaweed seasoning.

Specifically, the present invention uses brown rice as seaweed and brown rice as grains, and uses dried pulverized materials for mixing, heat treatment, and ease of molding. 5 to 12% by weight of dried seaweed, 0.5 to 3% by weight of dry pulverized brown rice, 84 to 92% by weight of pulverized brown rice, and 0.5 to 1.0% by weight of salt as a seasoning ingredient can do.

The blending ratio of the two raw materials is very important because the taste and flavor of seaweed snacks are determined by the mixing ratio of seaweed and cheongsam, which are used as raw materials for seaweed. In the present invention, by including a small amount of seaweed as a basis, the smell of seaweed is properly controlled while the taste and aroma of seaweed are maintained. To this end, it is good to adjust the composition of the basic raw material in the ratio of seaweed and hearing aid in the range of 8: 1 to 24: 1. Brown rice used as grains controls the moisture content so that the texture of snacks by mixing and molding basic ingredients or heating is properly controlled, and the moisture content can be, for example, in the range of 10 to 20%. In addition to brown rice, it is possible to mix a small amount of white rice, wheat flour, starch powder, etc., and brown rice is preferable in terms of taste and nutrition.

In addition, in addition to the basic raw materials, at least one auxiliary material selected from stevia, honey, shrimp powder, and laver seasoning may be added in an amount of 0.05 to 2.0% by weight to mask seaweed odor and improve flavor. Stevia improves sweetness, and shrimp powder or seaweed seasoning, as a food ingredient obtained from the sea, can help improve the taste and flavor of the seaweed snack of the present invention.

Mixed raw materials can be kneaded by including a small amount of water for molding, and water can be mixed with auxiliary ingredients such as salt or stevia in advance to prepare a sweetened solution and then mixed with the basic raw materials. Most of the moisture is released from the mixed dough through the heating process, and the final snack has a crispy texture with an insignificant moisture content. As the heating method, a method of applying heat to an oven or an airtight container may be used, and it may be possible to control the temperature in the range of 150 to 250° C., and the heating device or heating method is not particularly limited.

In the seaweed snack manufacturing method of the present invention, it is preferable that seaweed and seaweed among the basic raw materials are sugar-treated before drying and grinding to reduce the smell of seaweed, and the sugar-needle treatment is performed in sugar water (sugar syrup) with a concentration of 10% to 20%. ) for 10 to 20 hours, respectively, it is preferable to immerse undried seaweed and undried seaweed.

1 shows a process for manufacturing seaweed snack according to an embodiment of the present invention. As seaweed, wakame was soaked in 10% sugar syrup, then dried and pulverized, and the ear was soaked in sugar syrup of the same concentration, then dried and pulverized. The moisture content of brown rice was adjusted to 14%. A sugar solution was prepared using salt and stevia as sub-materials. The prepared raw materials were mixed at a weight ratio of 10% wakame, 0.5% silage, 89% brown rice, and 0.5% salt, and only a small amount (0.02%) of stevia was used. The mixed raw materials were quickly heated for a short time (7 to 12 seconds) at a temperature around 240 ° C, and molded into a long cylindrical stick type. It is also possible to change the order of heating and molding. The finished seaweed snack product was quickly packaged through a cooling process at room temperature.

Hereinafter, the technical characteristics and effects of the seaweed snack will be described in more detail through specific embodiments of the present invention.

Seaweed Seaweed Snack

Seaweed from Jeju was dried with hot air, then pulverized (20 mesh) and used in powder form. Seaweed seaweed snack was prepared in the ratio shown in Table 1 by adding 0 to 10% of dry powdered seaweed to brown rice, and the optimal amount of dried seaweed was set through sensory evaluation (9-point scale method). In addition to brown rice and seaweed powder, which are the main ingredients, a small amount of stevia was mixed as salt and sweetener.

[Table 1] Seaweed snack ingredients and mixed composition

As a result of the sensory evaluation of seaweed snack according to the amount of seaweed added, the color and texture items tended to decrease as the amount of seaweed added increased compared to the control group (A) without seaweed added. However, there was no significant difference between the test groups. There was no

However, as the amount of added seaweed increased, it was evaluated to have a negative effect on smell, taste, and overall preference, and there was a significant difference between the control group and the snack test group with seaweed added (p<00.5). In particular, in the odor category of seaweed snack, as the amount of added seaweed increased, the smell of seaweed appeared stronger, which caused a decrease in the degree of acceptance, which is a prerequisite. In the taste evaluation, it was evaluated that as the amount of added seaweed increased, astringent taste appeared rather than savory taste, lowering the overall preference.

From the above results, it was determined that a pretreatment process capable of reducing the smell of seaweed or the addition of auxiliary materials capable of masking the smell of seaweed was necessary in order to manufacture seaweed snack added with seaweed.

[Table 2] Sensory evaluation of wakame snack

auditory algae Snack

Jeju-grown auditory meat was dried with hot air, then pulverized (20 mesh) and used in powder form. By adding 0 to 5% of dry hearing aid to brown rice, auditory seaweed snack was prepared in the same ratio as Table 3, and the optimum amount of hearing aid was established through sensory evaluation (9-point scale method).

[Table 3] Acoustic Snack Materials and Compositions

Table 4 shows the sensory evaluation results for seaweed snecks according to the amount of hearing added. The raw material itself has a unique seaweed odor that is different from that of seaweed. As a result of evaluating seaweed snacks by adding 0 to 5% less than the amount of seaweed added, the seaweed smell is stronger as the amount of seaweed added increases. and the overall acceptability was evaluated very low. Therefore, it was judged that it is desirable to adjust to 3% or less when hearing is added.

When shrimp powder was added to reduce the auditory-specific seaweed odor (E), the auditory seaweed odor was masked, resulting in a flavor reminiscent of shrimp snack. The test group (F), in which honey was added to the shrimp powder to enhance the sweetness, was evaluated to have contributed to increasing the taste of the auditory seaweed snack by combining the shrimp aroma and honey taste.

Therefore, in order to use the auditory sense in seaweed snack, it is necessary to reduce the amount of hearing aid and reduce the seaweed smell, and to increase the palatability of the auditory snack, it is necessary to improve the sweetness or consider adding sub-materials with strong flavor such as shrimp powder.

[Table 4] Sensory evaluation of auditory snack

seaweed reduction measures

It was found that when seaweed and chrysanthemum from Jeju were added, the degree of acceptability of hazosneck was lowered due to the occurrence of seaweed odor. Accordingly, sugar syrup (0 ~ 30%) was prepared to improve the degree of preference through masking of seaweed odor, and seaweed and hearing were treated in 20% sugar water for 12 hours, dried in hot air, then pulverized (20 mesh) and used in powder form. did Brown rice was mixed with dried seaweed and seaweed to prepare seaweed snack in the ratio shown in Table 5, and the effect of improving seaweed odor was evaluated through sensory evaluation (9-point scale method).

[Table 5] Materials and composition of seaweed snack treated with sugar

In order to reduce the smell of seaweed and seaweed, seaweed snack is prepared after each sugar treatment in 20% sugar solution. The sensory evaluation results are shown in Table 6.

There was almost no seaweed smell in seaweed after sugar needle treatment, and the distinctive seaweed smell remains in the seaweed. When these are properly mixed and used, it is expected to have characteristics as seaweed snack. As a result of the evaluation, it was found that it did not have a significant effect on color and texture, but contributed a lot to smell and taste. In other words, it was evaluated that the smell of seaweed was almost absent, and the sweetness of seaweed snack was enhanced due to the increase in the sweetness of seaweed and auditory sense due to the sugar needle. However, in the case of the B test group, it was judged that it was necessary to adjust the amount of added hearing aid to improve the flavor of the seaweed snack, as the hearing-specific seaweed smell was strong.

On the other hand, test groups C, D, and E, in which shrimp powder and laver seasoning were added to enhance the flavor of seaweed snack, were completely masked by the unique flavor of shrimp and seaweed to enhance the flavor. It appeared, but the flavor of shrimp powder was particularly strong.

From the above results, it was judged that the sugar dressing process was necessary as a method to reduce the smell of seaweed when manufacturing seaweed snack. It was judged.

[Table 6] Sensory evaluation of seaweed snacks

needle Added amount of seaweed

As the smell of seaweed improved after processing Jeju seaweed and hearing aid, seaweed snacks were prepared in the ratio shown in Table 7 when only seaweed was added and when seaweed and hearing aid were properly mixed, and sensory evaluation (9-point scale method) was performed. The preference of seaweed snack according to the amount of wakame added was evaluated.

[Table 7] Materials and composition of wakame snack with different levels of auditory mixing

After each Jeju-grown seaweed and Cheongguk were dipped in a 20% sugar solution, almost no seaweed odor remained in the seaweed, and the distinctive seaweed smell remained in the seaweed. Table 8 shows the results of the sensory evaluation of the seaweed sneck. Test groups A and B were seaweed snacks prepared by increasing only seaweed with a needle needle, and it was found that the sweetness was enhanced by the needle needle effect, increasing the overall preference. Test groups C and D were snacks made by mixing seaweed and sardine. In test group D, which had a low sap content, the scent of seaweed remained weak, so it was evaluated to have characteristics as a seaweed snack.

From the above results, it was found that seaweed snack has characteristics when added with seaweed rather than using seaweed alone, and it is necessary to increase the amount of seaweed added and lower the hearing content in order to manufacture seaweed snack with high seaweed content.

[Table 8] Sensory evaluation of wakame snack with different auditory content

sugar immersion density

As the sweetness of seaweed and seaweed flavor were improved after sugar treatment of Jeju seaweed and barberry, seaweed snack was prepared in the ratio shown in Table 9 and sensory evaluation (9 points) Scaling method) was used to evaluate the needle condition.

[Table 9] Materials and composition of seaweed snack by dipping concentration

Table 10 shows the results of the sensory evaluation of seaweed snack according to the concentration of seaweed and blackberry, which were treated with sugar needles at a sugar concentration of 0 to 30%, respectively, and the amount of seaweed and blackberry added was kept constant. Seaweed snack according to sugar needle concentration showed similar evaluations as seaweed-free (0%) in terms of color, smell, and texture. The evaluation of the taste items of seaweed snacks showed a tendency for sweetness to increase as the sugar concentration increased.

From the above results, there was no significant difference in all evaluation items of seaweed snack depending on the concentration of sugar, but it was judged that 20% was appropriate for increasing the preference of seaweed snack.

[Table 10] Sensory evaluation of seaweed sneck according to needle concentration

20% concentration needle Optimization of added amount of seaweed

In order to increase the amount of seaweed added to the seaweed snack, seaweed snack was prepared while adjusting the amount of seaweed added in the ratio shown in Table 11 after treatment with 20% sugar needle condition, which had a high degree of preference.

[Table 11] Materials and composition of seaweed snack with different amounts of seaweed

Table 12 shows the results of sensory evaluation by preparing seaweed snack after processing seaweed and chrysanthemum in 20% sugar syrup. As the amount of wakame added increases, the color darkens, and the lowest value was evaluated in the 12% added group (G), and there was a significant difference from the non-added group (A), 5% (B), and 6% (C) (p<0.05) , it was judged that adding more than 10% of seaweed would affect the color of the product. In the odor category, there was little difference according to the increase in the amount of seaweed added. In the taste category, the sweetness increased as the amount of added seaweed increased, and the sweetness was the highest in the 12% added group (F), but no significant difference was found according to the added amount of seaweed. The texture was good in the 0-10% addition group, but in the 12% addition group (F), it was evaluated significantly lower than most of the test groups due to the dryness of the mouth when swallowing. In the overall preference evaluation, the lower the evaluation was as the amount of seaweed added increased, the lowest evaluation was shown in the 12% addition group (F).

From the above results, it was judged that the color, texture and overall preference of the product would be somewhat lowered if more than 10% of seaweed was added in 20% sugar syrup when preparing seaweed snack.

[Table 12] Sensory evaluation of seaweed snacks according to the amount of seaweed added

sweetness control

a) Seaweed snack treated with 5% sugar needle

Seaweed snack was prepared by mixing seaweed and eardrum treated with 20% sugar, and as a result of examining the degree of preference, it was evaluated that the sweetness was strong. Seaweed snack was prepared while changing the amount of stevia added in the same ratio, and the sensory evaluation was performed by the 9-point kurtosis method to set the optimal amount of stevia added.

[Table 13] Materials and compositions of seaweed snacks prepared by adjusting the amount of stevia added

In order to reduce the sweetness of seaweed snack, seaweed and chrysanthemum were treated with 5% sugar concentration, respectively, and then sensory evaluation of seaweed snack prepared while adjusting stevia, the main ingredient for sweetness, is shown in Table 14. The color, smell, and texture items of the 5% sugar-treated seaweed snack were evaluated as insignificant differences between each test section. In the taste category, the higher the stevia concentration, the higher the sweetness, but the 5% sugar-treated seaweed and auditory sweetness were lower Overall, as the sweetness was relatively low, the overall preference item also showed similar evaluations as the taste item.

In view of the above results, as a method for reducing the sweetness of seaweed snack, it was judged that 5% sugar treatment of seaweed and the addition of 0.02% stevia would be helpful in reducing the sweetness.

[Table 14] Sensory evaluation of seaweed snacks according to the amount of stevia added

b) 10% sugar-treated seaweed snack

In order to reduce the sweetness of seaweed snack, in order to compensate for the evaluation that the sweetness is weak when sugar syrup is treated with 5% sugar syrup, seaweed and tuna from Jeju are soaked in 10% sugar water for 12 hours, then dried and pulverized (20 mesh). In powder form, seaweed snack was prepared in the ratio shown in Table 15 to improve the sweetness through sensory evaluation (9-point kurtosis method).

[Table 15] Materials and compositions of seaweed snacks prepared by adjusting the amount of stevia added

In order to improve the taste of seaweed snack, the results of sensory evaluation of seaweed snack prepared while adjusting stevia, the main ingredient for sweetness, after browning seaweed and chrysanthemum in 10% sugar syrup are shown in Table 16. The color, smell, and texture items of 10% sugar-treated seaweed snack were evaluated as insignificant differences in each test section, and the taste item showed better sweetness than 5% sugar-treated seaweed snack, indicating that the higher the stevia concentration, the higher the sweetness. However, the D test group with a high amount of stevia was rather sweet, so the taste evaluation was somewhat low. As a result, the overall preference item also showed similar evaluations to the taste item as the sweetness improved.

In view of the above results, as a method for improving the taste of seaweed snack, it was judged that 10% seaweed sugar treatment and the addition of 0.02% stevia were appropriate to improve the sweetness.

[Table 16] Sensory evaluation of seaweed snacks according to the amount of stevia added

needle Changes in preference according to the amount of 10% seaweed added

Jeju-grown seaweed and blackberry were soaked in 10% sugar syrup for 12 hours, then dried seaweed and blackberry were ground (20mesh), and 0.02% stevia was added to the snack. Seaweed snack was prepared with seaweed in the ratio shown in Table 17.

[Table 17] Materials and compositions of seaweed snacks according to the amount of seaweed added

In order to confirm the degree of preference according to the amount of seaweed added with seaweed, the seaweed snack was prepared with 8 to 12% of seaweed and then sensory evaluation was performed. The results are shown in Table 18.

In the evaluation of the color item, seaweed snacks (B to D) prepared by adding 8 to 12% of 10% dried seaweed and 0.5% of white seaweed, respectively, increased the amount of seaweed added compared to the control snack (A) prepared without adding seaweed. As the color of the snack increased, the color of the snack was evaluated as it became darker, and in particular, test group D with 12% seaweed added showed a significant difference from control group (A) (p<0.05). As for the odor item, the smell of seaweed increased as the amount of brown seaweed added increased, and good results were obtained in the 8% addition section (B), but no significance was found in the test section. In terms of taste, as the amount of seaweed added with 10% brown seaweed increased, it was evaluated higher than that in the control group (A), and the highest evaluation was shown in the group with 12% seaweed added (D). It was judged to have influenced the evaluation. The texture item was evaluated lower as the amount of seaweed added increased, which was judged to be due to the dryness of the mouth when passing over the throat, although the brittleness was good. Differences were indicated (p<0.05). As for the overall preference of seaweed snack according to the amount of 10% seaweed added, the highest evaluation was shown in the 10% added group (C), which was judged to be due to the sweet taste, and the 12% added group (D) showed the highest evaluation. It was judged that the reason for the low evaluation was the effect of texture.

From the above results, in the case of seaweed snack with 10% added by crushing (20 mesh) dry seaweed after soaking in 10% sugar water for 12 hours, the taste and overall preference were high and the seaweed aroma was good (C test group). judged

[Table 18] Sensory evaluation of seaweed snacks according to the amount of seaweed added

Although the present invention has been illustratively described through preferred embodiments above, the present invention is not limited to such specific embodiments, and various forms are provided within the scope of the technical idea presented in the present invention, specifically, the claims. may be modified, changed, or improved.

Claims (3)

Mix basic raw materials including 5 to 12% by weight of dry pulverized seaweed, 0.5 to 3% by weight of dried pulverized brown rice, 84 to 92% by weight of pulverized brown rice, and 0.5 to 1.0% by weight of salt,
The mixed raw materials are heated to produce seaweed snacks,
Of the above raw materials, seaweed and chrysanthemum are sugar-treated before drying and grinding to reduce seaweed odor,
In order to mask seaweed smell and improve flavor, at least one auxiliary material selected from stevia, honey, shrimp powder, and seaweed seasoning is added to the basic raw material in an amount of 0.05 to 2.0% by weight,
Characterized in that the sugar needle treatment is performed by immersing undried seaweed and undried eardrum in sugar water having a concentration of 10% to 20% for 10 to 20 hours, respectively.
Seaweed snack manufacturing method.
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