KR102498230B1 - Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method - Google Patents
Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method Download PDFInfo
- Publication number
- KR102498230B1 KR102498230B1 KR1020200088518A KR20200088518A KR102498230B1 KR 102498230 B1 KR102498230 B1 KR 102498230B1 KR 1020200088518 A KR1020200088518 A KR 1020200088518A KR 20200088518 A KR20200088518 A KR 20200088518A KR 102498230 B1 KR102498230 B1 KR 102498230B1
- Authority
- KR
- South Korea
- Prior art keywords
- seaweed
- laver
- stirring
- green tea
- parts
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 50
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 46
- 235000009569 green tea Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241001474374 Blennius Species 0.000 claims abstract description 85
- 238000003756 stirring Methods 0.000 claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 34
- 238000010438 heat treatment Methods 0.000 claims abstract description 28
- 238000010791 quenching Methods 0.000 claims abstract description 20
- 230000000171 quenching effect Effects 0.000 claims abstract description 19
- 239000008162 cooking oil Substances 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000012360 testing method Methods 0.000 description 35
- 235000019640 taste Nutrition 0.000 description 21
- 239000003921 oil Substances 0.000 description 17
- 235000019198 oils Nutrition 0.000 description 17
- 230000001953 sensory effect Effects 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 235000003434 Sesamum indicum Nutrition 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 9
- 235000004347 Perilla Nutrition 0.000 description 8
- 241000229722 Perilla <angiosperm> Species 0.000 description 8
- 239000008169 grapeseed oil Substances 0.000 description 7
- 239000008159 sesame oil Substances 0.000 description 7
- 235000011803 sesame oil Nutrition 0.000 description 7
- 238000001179 sorption measurement Methods 0.000 description 7
- 239000002285 corn oil Substances 0.000 description 6
- 235000005687 corn oil Nutrition 0.000 description 6
- 230000003078 antioxidant effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 4
- 235000005487 catechin Nutrition 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000013077 scoring method Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- NCYSTSFUYSFMEO-OBLTVXDOSA-N PGI3 Chemical compound O1\C(=C/CCCC(O)=O)C[C@@H]2[C@@H](/C=C/[C@@H](O)C\C=C/CC)[C@H](O)C[C@@H]21 NCYSTSFUYSFMEO-OBLTVXDOSA-N 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 150000001765 catechin Chemical class 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 208000002925 dental caries Diseases 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241000206619 Porphyra sp. Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000003840 blood vessel health Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- YIYBQIKDCADOSF-UHFFFAOYSA-N pent-2-enoic acid Chemical compound CCC=CC(O)=O YIYBQIKDCADOSF-UHFFFAOYSA-N 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008786 sensory perception of smell Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/38—Multiple-step
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Edible Seaweed (AREA)
Abstract
본 발명은 김자반 제조방법 및 이에 의해 제조된 김자반에 관한 것으로서, 구체적으로는 (S1) 김을 파쇄하는 단계; (S2) 김을 교반 및 가열하는 1차 구이 단계; (S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계; (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계; (S5) 상기 2차 구이 단계를 거친 김을 식히는 단계; (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계; 및 (S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계를 포함하는 김자반 제조방법 및 이 제조방법에 의해 제조된 김자반을 제공한다. The present invention relates to a method for preparing seaweed and seaweed, and specifically, (S1) crushing seaweed; (S2) a primary roasting step of stirring and heating seaweed; (S3) quenching the laver after the primary roasting step; (S4) a secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled seaweed; (S5) cooling the laver that has undergone the secondary roasting step; (S6) adding seasoning to the cooled seaweed and stirring; and (S7) adding green tea powder to the laver after adding the seasoning and stirring, and a seaweed platter prepared by the manufacturing method.
Description
본 발명은 녹차가루를 포함하는 제조방법 및 이에 의해 제조된 김자반에 관한 것으로서, 구체적으로는 (S1) 김을 파쇄하는 단계; (S2) 김을 교반 및 가열하는 1차 구이 단계; (S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계; (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계; (S5) 상기 2차 구이 단계를 거친 김을 식히는 단계; (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계; 및 (S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계를 포함하는 김자반 제조방법 및 이 제조방법에 의해 제조된 김자반에 관한 것이다.The present invention relates to a manufacturing method containing green tea powder and a seasoned seaweed prepared thereby, and specifically, (S1) crushing seaweed; (S2) a primary roasting step of stirring and heating seaweed; (S3) quenching the laver after the primary roasting step; (S4) a secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled seaweed; (S5) cooling the laver that has undergone the secondary roasting step; (S6) adding seasoning to the cooled seaweed and stirring; and (S7) adding green tea powder to the laver after adding the seasoning and stirring, and a seaweed platter prepared by the manufacturing method.
김(lavers, Porphyra sp.)은 홍조류 보리털과에 속하는 해조류이다. 김에 함유된 비타민 A의 함량은 쇠고기의 1,400배, 돼지고기의 70배, 당근의 3.5배에 달하며 비타민 A의 항암효과가 크게 부각됨에 따라 김의 가치 또한 크게 부각되고 있다. 칼슘 함량은 쇠고기의 100배, 돼지고기의 80배, 우유의 4배에 달하는 알칼리성 식품이다. 또한, 고도 불포화 지방산인 EPA(eisasa pentaenoic acid) 함량이 전체 지방질 중 54.1% 이상을 차지하며, PGI3(prostaglandin I3)의 생성을 촉진하여 혈전을 방지한다. 또한, 김은 풍부한 섬유질 덕분에 심혈관계 질환예방에 효과적이며, 변비와 비만을 개선해 주고 성인병 예방 효과가 있다. 이러한 김의 다양한 생리활성 기능은 건강한 삶을 추구하는 현대인의 요구에 잘 부합하는 식품소재이다.Laver (lavers, Porphyra sp.) is a seaweed belonging to the red algae barley family. The content of vitamin A in seaweed reaches 1,400 times that of beef, 70 times that of pork, and 3.5 times that of carrots. It is an alkaline food with 100 times the calcium content of beef, 80 times that of pork, and 4 times that of milk. In addition, the content of EPA (eisasa pentaenoic acid), a highly unsaturated fatty acid, accounts for 54.1% or more of the total fat, and promotes the production of PGI3 (prostaglandin I3) to prevent blood clots. In addition, thanks to its rich fiber, seaweed is effective in preventing cardiovascular diseases, improving constipation and obesity, and preventing adult diseases. These various physiologically active functions of seaweed are food ingredients that well meet the needs of modern people who pursue a healthy life.
한편, 녹차는 발효시키지 않은 찻잎을 사용해서 만든 차로서 녹차의 매력인 쌉싸름한 맛은 카테킨(catechin)이라 불리는 탄닌 성분 때문이다. 항산화 작용을 하는 폴리페놀의 한 종류인 카테킨은 녹차 한 잔에 대략 100㎎이 들어 있으며, 그 중 가장 강력한 성분인 EGCG는 비타민 C보다 항산화 효능이 20배나 높은 것으로 알려져 있다. 카테킨 성분은 항암 효과와 혈관 건강을 지키는 기능을 한다고 알려져 있다. 카테킨은 위암, 폐암 등을 예방하는 효과가 있고, 혈압을 낮추어주며 심장으로의 혈류를 늘리는 효과도 있다. 이에 혈압을 떨어뜨리고, 심장을 강화하며, 지방간이나 동맥경화를 예방한다. 아울러 녹차는 구취 해소에도 도움이 되며, 충치균에 의한 치아 부식을 방지하고 항균 작용이 있어 식중독 예방에 효과가 있다.On the other hand, green tea is a tea made using unfermented tea leaves, and the bitter taste of green tea is due to tannins called catechins. A cup of green tea contains about 100 mg of catechin, a type of polyphenol with antioxidant activity, and EGCG, the most powerful ingredient among them, is known to have 20 times higher antioxidant efficacy than vitamin C. It is known that catechins have anti-cancer effects and function to protect blood vessel health. Catechin has the effect of preventing stomach cancer and lung cancer, lowering blood pressure and increasing blood flow to the heart. This lowers blood pressure, strengthens the heart, and prevents fatty liver or arteriosclerosis. In addition, green tea helps to relieve bad breath, prevents tooth decay caused by tooth decay bacteria, and has antibacterial action, which is effective in preventing food poisoning.
일반적으로 김을 섭취하는 방법으로는 조미김이 있으나, 단순히 건조 김에 식용유와 식염을 첨가하는 조미김과 같은 종래의 김 가공품 만으로는 다양한 수요자의 기호를 만족시키기에는 부족한 실정이었다.In general, there is seasoned seaweed as a way to consume seaweed, but conventional seaweed processed products such as seasoned seaweed simply adding cooking oil and salt to dried seaweed were insufficient to satisfy the tastes of various consumers.
김을 더 맛있게 가공하기 위하여 가정이나 음식점에서는 김자반을 만들어 먹고 있었다. 김자반은 양념을 하여 식용유로 볶아먹는 기능성 김으로, 원초를 세척하여 건조시킨 자반용 김을 일정한 크기로 자르고, 깨, 설탕, 소금 등의 양념을 첨가하여 식용유로 볶아 제조된 것으로 술안주나 밥반찬으로 많이 애용되고 있다.In order to process seaweed more deliciously, households and restaurants were making and eating gimjaban. Gimjaban is a functional seaweed that is seasoned and fried with cooking oil. It is manufactured by cutting dried laver after washing the raw material into a certain size, adding seasonings such as sesame seeds, sugar, and salt, and frying it in cooking oil. It is a side dish for drinking or rice. is being used a lot.
그러나, 기존의 김자반 제조방법은 김 특유의 비린내가 제거되지 않고, 두께가 두꺼운 상태로 잘라진 자반용 김을 사용하므로 바삭함이 덜하며, 양념 등이 충분히 배이지 않고, 기름의 산패로 인해 김자반의 풍미를 저해하고, 장기보존이 어려운 문제점이 있었다. However, in the existing method of manufacturing seaweed, the fishy smell peculiar to seaweed is not removed, and since seaweed for seaweed cut in a thick state is used, the crispness is less, seasoning, etc. There was a problem that inhibited flavor and made long-term storage difficult.
본 발명은 2차에 걸친 구이 및 급냉 단계로 인해 김 특유의 비린 냄새를 제거하고, 바삭함이 유지되며, 2차에 걸친 구이 및 급냉 단계 후 양념을 첨가함으로써 기름의 산패를 방지하여 풍미를 향상시키고 장기보존이 가능하며, 양념을 첨가하고 교반 후 녹차가루를 첨가함으로써 녹차의 항산화 효과 등 다양한 효능 뿐 아니라 녹차가루가 김에 양념을 융착되게 함으로써 풍미 및 미관이 향상된 김자반을 제공하는 것을 목적으로 한다. The present invention removes the fishy smell peculiar to seaweed due to the second roasting and quenching step, maintains crispiness, and improves the flavor by preventing rancidity of oil by adding seasoning after the second roasting and quenching step, It is possible to preserve for a long time, and by adding green tea powder after adding seasoning and stirring, various effects such as antioxidant effect of green tea as well as green tea powder fused seasoning to seaweed are aimed at providing seaweed with improved flavor and aesthetics.
본 발명은 전술한 기술적 과제를 해결하기 위하여 (S1) 김을 파쇄하는 단계; (S2) 김을 교반 및 가열하는 1차 구이 단계; (S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계; (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계; (S5) 상기 2차 구이 단계를 거친 김을 식히는 단계; (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계; 및 (S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계를 포함하는 김자반 제조방법 및 이 제조방법에 의해 제조된 김자반을 제공한다. In order to solve the above technical problem, the present invention includes (S1) crushing seaweed; (S2) a primary roasting step of stirring and heating seaweed; (S3) quenching the laver after the primary roasting step; (S4) a secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled seaweed; (S5) cooling the laver that has undergone the secondary roasting step; (S6) adding seasoning to the cooled seaweed and stirring; and (S7) adding green tea powder to the laver after adding the seasoning and stirring, and a seaweed platter prepared by the manufacturing method.
본 발명에 따른 김자반의 제조방법에 의하면 2차에 걸친 구이 및 급냉 단계로 인해 김 특유의 비린 냄새를 제거하고, 바삭함이 유지되며, 2차에 걸친 구이 및 급냉 단계 후 양념을 첨가함으로써 기름의 산패를 방지하여 풍미를 향상시키고 장기보존이 가능하며, 양념을 첨가하고 교반 후 녹차가루를 첨가함으로써 녹차의 항산화 효과 등 다양한 효능 뿐 아니라 녹차가루가 김에 양념을 융착되게 함으로써 풍미 및 미관이 향상된 김자반을 제공할 수 있다.According to the manufacturing method of gimjaban according to the present invention, fishy smell peculiar to seaweed is removed and crispness is maintained due to the second roasting and quenching step, and seasoning is added after the second roasting and quenching step to reduce the oil content. By preventing rancidity, flavor is improved and long-term storage is possible. By adding green tea powder after adding seasoning and stirring, it has various effects such as antioxidant effect of green tea. can provide.
도 1는 본 발명에 따른 김자반 제조방법의 각 단계를 도시하고 있는 흐름도이다. 1 is a flow chart showing each step of the seaweed rice manufacturing method according to the present invention.
이하, 본 발명에 따른 구체적인 실시예를 통하여 본 발명을 상세히 설명하고자 한다. 다만, 하기의 실시예는 본 발명의 실시 양태를 예시적으로 제시하는 것일 뿐, 본 발명의 권리범위가 하기의 실시예로 한정되는 것은 아니고, 청구범위에 기재된 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 다양한 변형이 가능한 것임은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 있어 명백할 것이다. Hereinafter, the present invention will be described in detail through specific examples according to the present invention. However, the following examples are only illustrative of the embodiments of the present invention, and the scope of the present invention is not limited to the following examples, and the range that does not deviate from the technical spirit of the present invention described in the claims It will be clear to those skilled in the art that various modifications are possible within.
이하에서는 각 단계에 따른 본 발명의 실시예 및 기술적 특징을 자세하게 설명하도록 한다. Hereinafter, embodiments and technical features of the present invention according to each step will be described in detail.
본 발명은 전술한 기술적 과제를 해결하기 위하여 (S1) 김을 파쇄하는 단계; (S2) 김을 교반 및 가열하는 1차 구이 단계; (S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계; (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계; (S5) 상기 2차 구이 단계를 거친 김을 식히는 단계; (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계; 및 (S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계를 포함하는 김자반 제조방법 및 이 제조방법에 의해 제조된 김자반를 포함한다. In order to solve the above technical problem, the present invention includes (S1) crushing seaweed; (S2) a primary roasting step of stirring and heating seaweed; (S3) quenching the laver after the primary roasting step; (S4) a secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled seaweed; (S5) cooling the laver that has undergone the secondary roasting step; (S6) adding seasoning to the cooled seaweed and stirring; and (S7) adding green tea powder to the laver after adding the seasoning and stirring, and a laver platter prepared by the manufacturing method.
상기 (S1) 김을 파쇄하는 단계에서 김은 파래김, 돌김, 재래김 등을 사용할 수 있으나, 이에 한정되지 않는다. 상기 김은 파래김일 수 있다. In the step of crushing seaweed (S1), green seaweed, stone seaweed, traditional seaweed, etc. may be used for seaweed, but is not limited thereto. The laver may be green laver.
상기 (S1) 김을 파쇄하는 단계에서 파쇄방법은 세절기, 손 또는 기타의 방법으로 파쇄할 수 있다. 손으로 파쇄할 때는 육안으로 이물질을 검사할 수 있다.In the step of crushing seaweed (S1), the crushing method may be shredded by a shredder, by hand, or by other methods. When crushing by hand, foreign matter can be visually inspected.
상기 (S2) 김을 교반 및 가열하는 1차 구이 단계에서 교반 및 가열은 회전축, 회전날개 및 온도조절장치가 구비된 볶음기를 사용할 수 있으나, 골고루 교반하면서 가열할 수 있다면 이에 한정되지 않는다. 가열온도는 230~270℃이고, 교반속도는 3~7 rpm이며, 시간은 3~7분일 수 있다. 바람직하게는, 가열온도는 240~260℃이고, 교반속도는 4~6 rpm이며, 시간은 4~6분일 수 있다. 바람직하게는, 가열온도는 250℃이고, 교반속도는 5 rpm이며, 시간은 5분일 수 있다. 교반속도가 3 rpm미만의 경우에는 김의 비린 냄새 및 습기가 충분히 제거되지 않으며, 7 rpm 초과의 경우에는 김이 회전날개에 식용 김자반 크기보다 잘게 파쇄될 우려가 있다. 가열온도가 230℃미만의 경우에는 김의 비린 냄새 및 습기가 충분히 제거되지 않으며, 270℃초과의 경우에는 김 색깔이 갈색으로 변색될 수 있다.In the first roasting step of stirring and heating the seaweed (S2), stirring and heating may use a stirrer equipped with a rotary shaft, rotary blade, and temperature controller, but is not limited thereto as long as it can be heated while stirring evenly. The heating temperature is 230 to 270 ° C, the stirring speed is 3 to 7 rpm, and the time may be 3 to 7 minutes. Preferably, the heating temperature is 240 to 260 ° C, the stirring speed is 4 to 6 rpm, and the time may be 4 to 6 minutes. Preferably, the heating temperature is 250° C., the stirring speed is 5 rpm, and the time may be 5 minutes. If the stirring speed is less than 3 rpm, the fishy smell and moisture of the seaweed are not sufficiently removed, and if it exceeds 7 rpm, there is a risk that the seaweed will be crushed into smaller pieces than the size of edible seaweed. If the heating temperature is less than 230 ℃, the fishy smell and moisture of seaweed are not sufficiently removed, and if it exceeds 270 ℃, the color of seaweed may change to brown.
상기 (S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계에서 급냉온도는 영하 16~20℃일 수 있다. 바람직하게는, 급냉온도는 영하 17~19℃일 수 있다. 바람직하게는, 급냉온도는 영하 18℃일 수 있다. 1차 구이 단계에서 고온 살균 작용에 의해 세균이 거의 제거되었으므로 급냉 후 김을 장기 보존할 수 있고, 1차 구이 및 급냉단계를 거침으로써 김은 더욱 바삭한 식감을 가질 수 있다.In the step (S3) of quenching the laver that has passed through the first roasting step, the quenching temperature may be 16 to 20 ° C below zero. Preferably, the quenching temperature may be 17 to 19 ° C below zero. Preferably, the quench temperature may be -18 °C. Since most of the bacteria are removed by high-temperature sterilization in the first roasting step, the laver can be stored for a long time after rapid cooling, and the laver can have a more crispy texture by going through the first roasting and quick cooling steps.
상기 (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계에서 교반 및 가열은 회전축, 회전날개 및 온도조절장치가 구비된 볶음기를 사용할 수 있으나, 골고루 교반하면서 가열할 수 있다면 이에 한정되지 않는다. 가열온도는 230~270℃이고, 교반속도는 1~5 rpm이며, 시간은 20~40분일 수 있다. 바람직하게는, 가열온도는 240~260℃이고, 교반속도는 2~4 rpm이며, 시간은 25~35분일 수 있다. 바람직하게는, 가열온도는 250℃이고, 교반속도는 3 rpm이며, 시간은 30분일 수 있다. 2차 구이 단계는 식용유에 충분히 볶아지기 위해서 1차 구이 단계에 비해 느린 교반 속도로 장시간 가열 및 교반할 수 있다. 2차 구이 단계의 가열온도는 미리 예열해 놓는 것을 특징으로 한다. 온도를 천천히 올리면서 2차 구이 단계를 거친다면 1차 구이 단계에서 제거된 습기를 다시 흡습하게 되기 때문이다.In the secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled laver (S4), a stirrer equipped with a rotary shaft, rotary blade, and temperature controller may be used for stirring and heating, but if it can be heated while stirring evenly Not limited to this. The heating temperature is 230 to 270 ° C, the stirring speed is 1 to 5 rpm, and the time may be 20 to 40 minutes. Preferably, the heating temperature is 240 to 260 ° C, the stirring speed is 2 to 4 rpm, and the time may be 25 to 35 minutes. Preferably, the heating temperature is 250 °C, the stirring speed is 3 rpm, and the time may be 30 minutes. The second roasting step may be heated and stirred for a long time at a slow stirring speed compared to the first roasting step in order to be sufficiently roasted in cooking oil. The heating temperature of the secondary roasting step is characterized in that it is preheated. This is because if the second roasting step is performed while slowly raising the temperature, the moisture removed in the first roasting step is absorbed again.
상기 (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계에서 식용유는 옥배유, 참기름, 들기름, 포도씨유, 올리브유, 콩기름 등을 사용할 수 있다. 상기 식용유는 옥배유, 참기름, 들기름, 포도씨유로 이루어진 군에서 선택된 1종 이상일 수 있다. 상기 식용유는 옥배유, 참기름, 들기름 및 포도씨유일 수 있다. In the secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled laver (S4), corn oil, sesame oil, perilla oil, grapeseed oil, olive oil, soybean oil, etc. may be used as the cooking oil. The cooking oil may be at least one selected from the group consisting of corn oil, sesame oil, perilla oil, and grapeseed oil. The edible oil may be corn oil, sesame oil, perilla oil and grapeseed oil.
상기 (S5) 상기 2차 구이 단계를 거친 김을 식히는 단계에서 김을 70℃이하로 식힐 수 있다. 바람직하게는, 김을 60℃이하로 식힐 수 있다. 바람직하게는, 김을 50℃이하로 식힐 수 있다. In the step of (S5) cooling the laver that has passed through the secondary roasting step, the laver may be cooled to 70° C. or less. Preferably, laver can be cooled to 60 ° C or less. Preferably, laver can be cooled to 50 ° C or less.
종래 기술과 같이 상기 (S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계에서 양념을 첨가하지 않고, (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계에서 양념을 첨가하는 이유는 2차 구이 단계에서 양념을 첨가하면 고온의 기름에 의해 일부 양념이 녹아 김에 융착할 수는 있지만, 양념이 고온의 기름의 산패를 촉진할 수 있고, 고온의 기름에 의해 일부 양념이 탈 우려가 있기 때문이다. 상기 양념은 소금, 간장, 설탕, 올리고당, 참깨, 들깨 등을 사용할 수 있다. 상기 양념은 소금 및 설탕이고, 참깨를 선택적으로 첨가할 수 있다. 참깨는 볶음참깨일 수 있다.As in the prior art, seasoning is not added in the second roasting step of adding cooking oil while stirring and heating the rapidly cooled laver (S4), and seasoning is added in the step of adding seasoning to the cooled laver and stirring it (S6) The reason is that if seasoning is added in the second roasting step, some seasoning can be melted and fused to seaweed by the high temperature oil, but the seasoning can accelerate the rancidity of the high temperature oil, and some seasoning can be burned by the high temperature oil. because there is Salt, soy sauce, sugar, oligosaccharide, sesame, perilla, etc. may be used as the seasoning. The seasoning is salt and sugar, and sesame seeds may be optionally added. Sesame may be roasted sesame.
상기 (S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계에서 녹차가루는 녹차의 항산화 효과 등 다양한 효능 뿐 아니라 녹차가루가 김에 양념을 융착되게 함으로써 풍미가 향상된 김자반을 제공할 수 있다.In the step (S7) of adding and stirring green tea powder to the seasoning and stirring, the green tea powder provides various effects such as the antioxidant effect of green tea, as well as seaweed with improved flavor by allowing the green tea powder to fuse the seasoning to the seaweed. can
상기 성분들의 배합비율을 살펴보면, 김자반 100중량부에 대하여, 김 65~85 중량부, 옥배유 5~15 중량부, 참기름 1~5 중량부, 들기름 1~5 중량부, 포도씨유 1~5 중량부, 설탕 2~6 중량부, 소금 0.5~2.5 중량부, 볶음참깨 1~5 중량부, 녹차가루 0.5~2.5 중량부일 수 있다. 바람직하게는 김자반 100중량부에 대하여, 김은 70~80 중량부, 옥배유 8~12 중량부, 참기름 2~4 중량부, 들기름 1~3 중량부, 포도씨유 1~3 중량부, 설탕 3~5 중량부, 소금 1~2 중량부, 볶음참깨 1~3 중량부, 녹차가루 1~2 중량부일 수 있다. 바람직하게는 김자반 100중량부에 대하여, 김은 74 중량부, 옥배유 10 중량부, 참기름 3 중량부, 들기름 2 중량부, 포도씨유 2 중량부, 설탕 4 중량부, 소금 1.5 중량부, 볶음참깨 2 중량부, 녹차가루 1.5 중량부일 수 있다. Looking at the mixing ratio of the above components, with respect to 100 parts by weight of laver, 65 to 85 parts by weight of seaweed, 5 to 15 parts by weight of corn oil, 1 to 5 parts by weight of sesame oil, 1 to 5 parts by weight of perilla oil, and 1 to 5 parts by weight of grapeseed oil It may be 2-6 parts by weight of sugar, 0.5-2.5 parts by weight of salt, 1-5 parts by weight of roasted sesame seeds, and 0.5-2.5 parts by weight of green tea powder. Preferably, based on 100 parts by weight of Kimjaban, seaweed is 70 to 80 parts by weight, corn oil 8 to 12 parts by weight, sesame oil 2 to 4 parts by weight, perilla oil 1 to 3 parts by weight, grapeseed oil 1 to 3 parts by weight, sugar 3 It may be ~5 parts by weight, 1-2 parts by weight of salt, 1-3 parts by weight of fried sesame seeds, and 1-2 parts by weight of green tea powder. Preferably, based on 100 parts by weight of seaweed, 74 parts by weight of seaweed, 10 parts by weight of corn oil, 3 parts by weight of sesame oil, 2 parts by weight of perilla oil, 2 parts by weight of grapeseed oil, 4 parts by weight of sugar, 1.5 parts by weight of salt, fried sesame 2 parts by weight, it may be 1.5 parts by weight of green tea powder.
(S2) 1차 구이 단계 및 (S3) 급냉 단계가 식감, 시각, 후각 및 맛에 미치는 영향을 알아보기 위하여 관능시험을 실시하였다.Sensory tests were conducted to examine the effects of the (S2) first roasting step and (S3) rapid cooling step on texture, sight, smell and taste.
시험예: 파래김 74 중량부를 이물질을 확인하면서 손으로 파쇄한 후 회전축, 회전날개 및 온도조절장치가 구비된 볶음기에서 가열온도는 250℃, 교반속도 5 rpm에서 5분간 교반 및 가열하였다. 상기 1차 구이 단계를 거친 파래김을 영하 18℃에서 급냉하였다. 상기 급냉한 파래김을 250℃로 예열된 회전축, 회전날개 및 온도조절장치가 구비된 볶음기에서 가열온도 250℃, 교반속도 3 rpm에서 30분간 교반 및 가열하는 동안 볶으면서 옥배유 10 중량부, 참기름 3 중량부, 들기름 2 중량부, 포도씨유 2 중량부를 첨가하였다. 상기 2차 구이 단계를 거친 파래김을 50℃이하로 식혔다. 상기 식힌 파래김에 설탕 4 중량부, 소금 1.5 중량부, 볶음참깨 2 중량부를 첨가하고 교반하였다. 상기 양념을 첨가하고 교반한 파래김에 녹차가루 1.5 중량부를 첨가하고 교반하였다.Test Example: 74 parts by weight of green laver was crushed by hand while checking for foreign substances, and then stirred and heated for 5 minutes at a heating temperature of 250 ° C. and a stirring speed of 5 rpm in a stirrer equipped with a rotary shaft, rotary blade and temperature controller. The green laver that had gone through the first roasting step was rapidly cooled at minus 18 ° C. 10 parts by weight of jade oil, sesame oil 3 parts by weight, 2 parts by weight of perilla oil, and 2 parts by weight of grapeseed oil were added. The green laver that went through the second roasting step was cooled to 50 ° C or less. 4 parts by weight of sugar, 1.5 parts by weight of salt, and 2 parts by weight of roasted sesame seeds were added to the cooled laver and stirred. After adding the seasoning, 1.5 parts by weight of green tea powder was added to the green laver and stirred.
비교예1: 상기 시험예에서 (S1) 김을 파쇄하는 단계 후, (S2) 1차 구이 단계 및 (S3) 급냉 단계를 모두 거치지 않고, (S4) 2차 구이 단계로 넘어가서 김자반을 제조한 것 외에 상기 시험예와 동일한 방법으로 김자반을 제조했다.Comparative Example 1: After the step of crushing seaweed (S1) in the above test example, without going through both the first roasting step and (S3) quenching step, (S4) the second roasting step to produce seaweed. Except for that, gimjaban was prepared in the same way as in the above test example.
비교예2: 상기 시험예에서 (S1) 김을 파쇄하는 단계 후, (S2) 1차 구이 단계는 거치나, (S3) 급냉 단계를 거치지 않고, (S4) 2차 구이 단계로 넘어가서 김자반을 제조한 것 외에 상기 시험예와 동일한 방법으로 김자반을 제조했다.Comparative Example 2: In the test example, after the step of crushing seaweed (S1), the first roasting step (S2) is passed, but the quenching step is not performed (S3), and the second roasting step is passed (S4) to cook seaweed. Except for the preparation, gimjaban was prepared in the same manner as in the above test example.
[관능검사][Sensory test]
시험예와 비교예1 및 2의 방법으로 제조된 김자반를 조리한 후, 식감, 시각, 후각 및 맛을 비교하기 위해, 10명의 성인을 대상으로 관능검사를 실시하였다. 맛 및 식감에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그 결과는 표 1과 같다.After cooking the gimjaban prepared by the method of Test Example and Comparative Examples 1 and 2, a sensory test was conducted on 10 adults to compare texture, vision, smell and taste. Taste and texture were evaluated by a 9-point scoring method (9-very good, 7-good, 5-average, 3-bad, 1-very bad). The results are shown in Table 1.
상기 시험예의 식감, 시각, 후각 및 맛에 대한 관능검사는 모두 8.5점 이상으로 매우좋음에 가깝게 채점되었으며, 상기 비교예1은 김자반의 시각은 8.4점이었으나, 식감, 후각 및 맛에 대한 관능검사는 7.2점이하였고, 비교예2는 김자반의 후각은 8.3점이었으나, 시각에 대한 관능검사는 7.1점으로 채점되었다. 시험예가 (S2) 1차 구이 단계 및 (S3) 급냉 단계를 거침으로서 김자반의 식감, 시각, 후각 및 맛이 모두 향상된 반면, (S2) 1차 구이 단계 및 (S3) 급냉 단계를 모두 거치지 않은 비교예1은 시각에는 큰 차이가 없으나, 식감, 후각 및 맛에서 비교적 낮은 점수를 받았고, (S2) 1차 구이 단계는 거치나, (S3) 급냉 단계를 거치지 않은 비교예2는 식감, 후각 및 맛은 시험예보다는 낮고, 비교예1보다는 높은 점수를 받았으나, 시각에서 가장 낮은 점수를 얻었다. The sensory tests for texture, vision, smell and taste of the test example were all scored at 8.5 points or more, close to very good. was 7.2 points, and in Comparative Example 2, Jaban Kim's sense of smell was 8.3 points, but the sensory test for vision was scored as 7.1 points. While the test example went through (S2) the first roasting step and (S3) quenching step, the texture, sight, smell and taste of seaweed rice were all improved, while (S2) first roasting step and (S3) quenching step were not performed. Comparative Example 1 had no significant difference in visual, but received relatively low scores in texture, smell and taste, and Comparative Example 2, which went through the first roasting step (S2) but did not go through the quenching step (S3), had texture, smell and taste Taste was lower than Test Example and higher than Comparative Example 1, but the lowest score was obtained in visual.
상기와 같은 결과는 (S2) 1차 구이 단계 및 (S3) 급냉 단계를 모두 거치지 않으면, 김 고유의 색은 유지되는 편이나 김의 비린 냄새를 충분히 제거되지 못하며 바삭하지 못한 식감 때문에 맛에도 영향을 미쳤을 것으로 사료된다. (S2) 1차 구이 단계는 거치나, (S3) 급냉 단계를 거치지 않은 경우는 충분히 바삭한 식감을 얻지 못했고, 급냉 단계 없이 1차 구이 단계 및 2차 구이 단계를 연달아 진행하면 김의 고유색이 변색되어 시각 관능에서 낮은 점수를 받은 것으로 사료된다. As a result of the above, if both the (S2) primary roasting step and (S3) quenching step are not performed, the unique color of seaweed is maintained, but the fishy smell of seaweed is not sufficiently removed, and the taste is also affected due to the non-crispy texture. It is presumed to be crazy. (S2) The first roasting step is passed, but when the (S3) quenching step is not performed, a sufficiently crispy texture is not obtained. It is considered to have received a low score in visual sensory.
(S5) 2차 구이 단계를 거친 김을 식히는 단계 및 (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계가 김자반을 밀봉하지 않은 채 실온상 보관시 김자반의 냄새 및 맛의 변화에 영향을 미치는지 여부를 알아보기 위하여 관능시험을 실시하였다.(S5) Cooling the laver that has undergone the second roasting step and (S6) adding seasoning to the cooled laver and stirring it affect the change in smell and taste of the laver when stored at room temperature without sealing the laver. A sensory test was conducted to determine whether or not the
시험예: 실시예1의 시험예와 동일한 방법으로 제조하고, 밀봉하지 않은 채 1일간 실온보관하였다.Test Example: It was prepared in the same way as the test example of Example 1, and stored at room temperature for 1 day without sealing.
비교예: (S5) 2차 구이 단계를 거친 김을 식히는 단계 및 (S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계를 거치지 않고, 종래기술과 같이 (S4) 2차 구이 단계에서 양념을 첨가하는 것 외에 상기 시험예와 동일한 방법으로 김자반을 제조하고, 1일간 실온보관하였다.Comparative Example: (S5) cooling the laver that has passed through the second roasting step and (S6) adding seasoning in the second roasting step as in the prior art without going through the step of adding seasoning to the cooled laver and stirring it In addition, gimjaban was prepared in the same manner as in the above test example, and stored at room temperature for 1 day.
[관능검사][Sensory test]
시험예와 비교예의 방법으로 제조된 김자반를 제조하고, 밀봉하지 않은 채 1일간 실온보관한 후, 후각 및 맛을 비교하기 위해, 10명의 성인을 대상으로 관능검사를 실시하였다. 맛, 향 및 식감에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그 결과는 표 2와 같다.Kimjaban prepared by the method of Test Example and Comparative Example was prepared, and after storage at room temperature for 1 day without sealing, a sensory test was conducted on 10 adults to compare smell and taste. Taste, aroma and texture were evaluated by a 9-point scoring method (9-very good, 7-good, 5-average, 3-bad, 1-very bad). The results are shown in Table 2.
상기 시험예의 후각 및 맛에 대한 관능검사는 7.1점 이상으로 좋음으로 채점되었으나, 종래 기술과 같이 (S4) 2차 구이 단계에서 양념을 첨가한 경우에는 보통에 가깝게 채점되었다.The sensory test for smell and taste of the test example was scored as good at 7.1 points or more, but when seasoning was added in the second roasting step (S4) as in the prior art, it was scored close to normal.
상기와 같은 결과는 비교예의 경우 양념이 고온의 기름에 첨가됨으로써 기름의 산패를 촉진하여 밀봉하지 않고 실온에서 보관하였을 때 산패가 진행된 기름의 냄새 때문에 후각 및 맛에서 낮은 점수를 받은 것으로 사료되고, 고온의 기름에 의해 일부 양념이 탄 것도 맛에 영향을 미쳤을 것으로 사료된다.In the case of the comparative example, seasoning is added to high-temperature oil to promote rancidity of the oil, and when stored at room temperature without sealing, it is considered that it received low scores in smell and taste due to the smell of rancid oil, It is believed that some of the seasonings burned by the oil of the fish also affected the taste.
김자반에 첨가되는 녹차가루 함량을 최적화하기 위해 양념의 흡착시험 및 관능시험을 실시하였다. In order to optimize the green tea powder content added to gimjaban, adsorption test and sensory test of seasoning were conducted.
비교예: 파래김 75.5 중량부를 사용하고, 녹차가루를 사용하지 않은 것 외에는 실시예1의 시험예와 동일한 방법으로 김자반을 제조했다.Comparative Example: Seaweed was prepared in the same manner as in the test example of Example 1, except that 75.5 parts by weight of laver was used and green tea powder was not used.
시험예1: 파래김 75 중량부를 사용하고, 녹차가루 0.5 중량부 첨가하는 것 외에는 실시예1의 시험예와 동일한 방법으로 김자반을 제조했다.Test Example 1: Seaweed was prepared in the same manner as in Example 1, except that 75 parts by weight of laver was used and 0.5 parts by weight of green tea powder was added.
시험예2: 파래김 74 중량부를 사용하고, 녹차가루 1.5 중량부 첨가하는 실시예1의 시험예와 동일한 방법으로 김자반을 제조했다.Test Example 2: Seaweed was prepared in the same manner as in Example 1 in which 74 parts by weight of seaweed was used and 1.5 parts by weight of green tea powder was added.
시험예3: 파래김 73 중량부를 사용하고, 녹차가루 2.5 중량부 첨가하는 것 외에는 실시예1의 시험예와 동일한 방법으로 김자반을 제조했다.Test Example 3: Seaweed was prepared in the same manner as in Example 1, except that 73 parts by weight of green laver was used and 2.5 parts by weight of green tea powder was added.
시험예4: 파래김 72 중량부를 사용하고, 녹차가루 3.5 중량부 첨가하는 것 외에는 실시예1의 시험예와 동일한 방법으로 김자반을 제조했다.Test Example 4: Seaweed was prepared in the same manner as in Example 1, except that 72 parts by weight of green laver was used and 3.5 parts by weight of green tea powder was added.
[흡착시험][Adsorption test]
비교예 및 시험예1 내지 4의 녹차가루에 의한 양념의 흡착정도를 비교하기 위해, 100 메쉬의 채를 이용하여 김자반에 흡착되지 않은 녹차가루를 분리한 후 20 메쉬의 채를 이용하여 100g의 김자반에 흡착되지 않은 양념(소금, 설탕 및 볶음참깨)을 분리하여 무게를 측정했다. 그 결과는 표 3과 같다.In order to compare the degree of adsorption of seasoning by green tea powder in Comparative Examples and Experimental Examples 1 to 4, green tea powder not adsorbed to the laver plate was separated using a 100 mesh sieve, and then 100 g of green tea powder was removed using a 20 mesh sieve. Seasonings (salt, sugar, and roasted sesame seeds) that were not adsorbed to the gimjaban were separated and weighed. The results are shown in Table 3.
상기 흡착시험 결과 녹차가루의 첨가량이 증가할수록 양념의 흡착량은 증가하였으나, 흡착량 변화의 폭은 첨가량이 증가할수록 낮아졌다. As a result of the adsorption test, the amount of adsorption of seasoning increased as the amount of green tea powder was increased, but the width of the change in adsorption amount decreased as the amount of green tea powder increased.
[관능검사][Sensory test]
비교예 및 시험예1 내지 4의 맛을 비교하기 위해, 10명의 성인을 대상으로 관능검사를 실시하였다. 맛, 향 및 식감에 대하여 9점 채점법(9-매우좋음, 7-좋음, 5-보통, 3-나쁨, 1-매우나쁨)에 의하여 평가하였다. 그 결과는 표 4와 같다.In order to compare the taste of Comparative Example and Experimental Examples 1 to 4, a sensory test was conducted on 10 adults. Taste, aroma and texture were evaluated by a 9-point scoring method (9-very good, 7-good, 5-average, 3-bad, 1-very bad). The results are shown in Table 4.
관능시험에서는 녹차가루를 첨가한 경우가 첨가하지 않을 경우에 비해 높은 점수가 채점되었다. 녹차의 향이 김자반과 조화를 이루고, 녹차가루가 입안에서 김자반과 양념이 분리되는 현상을 막아주어 맛 평가가 높게 채점된 것으로 사료된다. 녹차가루의 첨가량이 증가할수록 맛에 대한 점수가 높아지기는 하나 첨가량이 많아지면 점수가 낮아지는 경향을 보였다. 녹차가루의 첨가량이 많으면 양념의 흡착량은 증가하나 녹차의 향이 강하여 김자반 고유의 맛을 가리고, 녹차가루의 텁텁함이 입에 남기 때문이라고 사료된다.In the sensory test, the case where green tea powder was added was scored higher than the case where green tea powder was not added. It is thought that the taste evaluation was highly scored because the scent of green tea harmonized with the seasoned seaweed, and the green tea powder prevented the separation of the seaweed and seasoning in the mouth. As the amount of green tea powder added increased, the score for taste increased, but as the amount added increased, the score tended to decrease. It is thought that this is because the amount of adsorption of seasoning increases when the amount of green tea powder is added, but the strong scent of green tea covers the unique taste of Kimjaban, and the bitterness of green tea powder remains in the mouth.
Claims (4)
(S1) 김을 파쇄하는 단계;
(S2) 김을 교반 및 가열하는 1차 구이 단계;
(S3) 상기 1차 구이 단계를 거친 김을 급냉하는 단계;
(S4) 상기 급냉한 김을 교반 및 가열하면서 식용유를 첨가하는 2차 구이 단계;
(S5) 상기 2차 구이 단계를 거친 김을 식히는 단계;
(S6) 상기 식힌 김에 양념을 첨가하고 교반하는 단계; 및
(S7) 상기 양념을 첨가하고 교반한 김에 녹차가루를 첨가하고 교반하는 단계로 구성되고,
상기 단계 (S2)에서 가열온도는 230~270℃이고, 상기 단계 (S3)에서 급냉온도는 영하 16~20℃이고, 상기 단계 (S4)에서 가열온도는 230~270℃이고, 상기 단계 (S5)에서 김을 70℃ 이하로 식히고,
상기 단계 (S7)에서 녹차가루는 김자반 100 중량부에 대하여 0.5~2.5 중량부를 첨가하고,
상기 단계 (S2)에서 교반속도는 3-7 rpm이며, 시간은 3-7분이고
상기 단계 (S4)에서 교반속도는 1-5 rpm이며, 시간은 20-40분이고, 가열온도는 미리 예열해 놓는 것을 특징으로 하는 김자반 제조 방법.It relates to a method for manufacturing seaweed,
(S1) crushing seaweed;
(S2) a primary roasting step of stirring and heating seaweed;
(S3) quenching the seaweed after the primary roasting step;
(S4) a secondary roasting step of adding cooking oil while stirring and heating the rapidly cooled seaweed;
(S5) cooling the laver that has undergone the secondary roasting step;
(S6) adding seasoning to the cooled seaweed and stirring; and
(S7) consisting of adding green tea powder to the seaweed after adding the seasoning and stirring and stirring,
In the step (S2), the heating temperature is 230 to 270 ° C, in the step (S3), the rapid cooling temperature is -16 to 20 ° C, in the step (S4), the heating temperature is 230 to 270 ° C, and in the step (S5 ), cool the laver to 70 ° C or less,
In the step (S7), green tea powder is added in an amount of 0.5 to 2.5 parts by weight based on 100 parts by weight of dried seaweed.
In the step (S2), the stirring speed is 3-7 rpm, the time is 3-7 minutes,
In the step (S4), the stirring speed is 1-5 rpm, the time is 20-40 minutes, and the heating temperature is preheated.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020200088518A KR102498230B1 (en) | 2020-07-16 | 2020-07-16 | Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020200088518A KR102498230B1 (en) | 2020-07-16 | 2020-07-16 | Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20220009832A KR20220009832A (en) | 2022-01-25 |
KR102498230B1 true KR102498230B1 (en) | 2023-02-10 |
Family
ID=80048819
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020200088518A KR102498230B1 (en) | 2020-07-16 | 2020-07-16 | Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR102498230B1 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20240073202A (en) | 2022-11-17 | 2024-05-24 | 주식회사 애즈랜드 | roll sticker dispenser made of paperboard |
KR20240073203A (en) | 2022-11-17 | 2024-05-24 | 주식회사 애즈랜드 | box type roll sticker dispenser |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101523473B1 (en) * | 2014-10-30 | 2015-05-28 | 강채연 | Coriander powder containing the seasoned Laver was manufactured by the manufacturing method and the seasoned Laver |
KR101934329B1 (en) * | 2018-05-30 | 2019-03-25 | 주식회사 보현 | Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101095215B1 (en) | 2010-11-25 | 2011-12-16 | 박향희 | Method for making a salted laver |
KR101343008B1 (en) | 2011-12-31 | 2013-12-18 | 농업회사법인 한백식품(주) | Method for making a salted laver |
CN104662071B (en) | 2012-09-26 | 2018-09-07 | 株式会社可乐丽 | Polymer film of polyvinyl alcohol and its manufacturing method |
-
2020
- 2020-07-16 KR KR1020200088518A patent/KR102498230B1/en active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101523473B1 (en) * | 2014-10-30 | 2015-05-28 | 강채연 | Coriander powder containing the seasoned Laver was manufactured by the manufacturing method and the seasoned Laver |
KR101934329B1 (en) * | 2018-05-30 | 2019-03-25 | 주식회사 보현 | Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby |
Also Published As
Publication number | Publication date |
---|---|
KR20220009832A (en) | 2022-01-25 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101906304B1 (en) | Functional kimchi and manufacturing method thereof | |
KR102498230B1 (en) | Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method | |
KR100698874B1 (en) | Spices pig ribs treated three spices sauces | |
CN113194743A (en) | Composition for improving food flavor comprising brown algae polyphenol as effective ingredient | |
KR101658380B1 (en) | Method for producing radish leaves rice dumpling and radish leaves rice dumpling produced by the same method | |
KR102134615B1 (en) | Manufacturing method of chicken and chicken using the same | |
KR101740320B1 (en) | Method for manufacturing aged pork gimbap and aged pork gimbap manufactured by the same | |
Kaur et al. | The impact of raspberry and blueberry extract on the microbial and lipid oxidative stability of calcium and chicken protein fortified composite chocolate | |
KR102333622B1 (en) | Manufacturing method of dough using noodles material, dough produced by the method and noodles material processed food using the dough | |
KR20210129375A (en) | Bar rice cake using scorched rice and manufacturing method for the same | |
KR102464708B1 (en) | Method of making broth for ramen | |
KR20170133934A (en) | Manfacturing method of functional crust of overcooked rice food comprising aronia | |
KR101838061B1 (en) | Method for producing sauce for rice | |
KR102504978B1 (en) | Method for manufacturing medicinal herbs pesto sauce and medicinal herbs pesto sauce manufactured using the same | |
KR102173624B1 (en) | Composition of sauce for meat, method for producing thereof and method for aging meat using thereof | |
KR102161807B1 (en) | Chop roast and manufacturing method for the same | |
KR20190119734A (en) | Manufacturing method of spicy chili pepper spice sauce | |
KR101921031B1 (en) | Preparing Method for Sweet Jelly of Mulberry And Sweet Jelly of Mulberry Prepared Thereby | |
KR101728693B1 (en) | Method for manufacturing Chogyetang's meat broth and method for manufacturing Chogyetang using the same | |
KR102673329B1 (en) | Production method of Tan-Tan sauce for Tan-Tan noodle using wild anchovy | |
KR102435032B1 (en) | Manufacturing method of pasta containing milk foam | |
KR102683672B1 (en) | Blowfish soup and manufacturing for therof | |
KR101226095B1 (en) | Sauce for cooking and method for producing the same | |
KR102160696B1 (en) | Manufacturing method of chicken sujebi and chicken sujebi using the same | |
JP2006075003A (en) | Soybean ang-khak and food and beverage containing the same |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant |