KR102667658B1 - Laver comprising sprouting-rice and Manufacturing method thereof - Google Patents
Laver comprising sprouting-rice and Manufacturing method thereof Download PDFInfo
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 18
- 241000206607 Porphyra umbilicalis Species 0.000 title claims 2
- 241000209094 Oryza Species 0.000 claims abstract description 85
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 85
- 235000009566 rice Nutrition 0.000 claims abstract description 85
- 241001474374 Blennius Species 0.000 claims abstract description 81
- 235000015067 sauces Nutrition 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
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- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 2
- 229960002666 1-octacosanol Drugs 0.000 description 1
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- 241000196222 Codium fragile Species 0.000 description 1
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- FODTZLFLDFKIQH-FSVGXZBPSA-N gamma-Oryzanol (TN) Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)O[C@@H]2C([C@@H]3CC[C@H]4[C@]5(C)CC[C@@H]([C@@]5(C)CC[C@@]54C[C@@]53CC2)[C@H](C)CCC=C(C)C)(C)C)=C1 FODTZLFLDFKIQH-FSVGXZBPSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
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- 150000003839 salts Chemical class 0.000 description 1
- HFHDHCJBZVLPGP-UHFFFAOYSA-N schardinger α-dextrin Chemical compound O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO HFHDHCJBZVLPGP-UHFFFAOYSA-N 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
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- 238000003860 storage Methods 0.000 description 1
- 239000013077 target material Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229960000984 tocofersolan Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 239000002076 α-tocopherol Substances 0.000 description 1
- 235000004835 α-tocopherol Nutrition 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Edible Seaweed (AREA)
Abstract
본 발명은 생김 또는 구운김의 표면에 버려지는 쌀눈 또는 쌀눈 분말을 뿌려 김을 제조함으로써 식감은 물론 새로운 맛을 느낄 수 있도록 하면서도 쌀눈의 유용한 영양소를 그대로 섭취할 수 있도록 한 쌀눈이 포함된 김 및 이의 제조방법에 관한 것이다.
본 발명의 건조된 생김이나 구이김의 표면에 칠리소스와 크림소스 및 토마토소스 중 어느 하나를 포함한 양념소스를 도포하는 소스 도포단계와, 소스가 도포된 김의 표면에 쌀눈을 흩어뿌려 도포하는 쌀눈 도포단계와, 쌀눈이 도포된 김을 건조하는 건조단계와, 건조단계를 거쳐 건조가 완료된 김을 요구되는 규격에 맞게 절단하는 절단단계로 이루어지되, 상기 쌀눈은 100℃ 내지 120℃에서 1 내지 3분 동안 볶아내는 볶음단계와, 상기 볶음단계를 거친 쌀눈을 일정 크기로 분쇄하여 분말화하는 단계를 거친 쌀눈 분말을 도포하게 된다.The present invention is to produce seaweed by sprinkling discarded rice germ or rice germ powder on the surface of raw or roasted seaweed, thereby providing a new taste as well as texture, and the manufacture of seaweed containing rice germ so that useful nutrients of the rice germ can be consumed as is. It's about method.
A sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of the dried raw or roasted seaweed of the present invention, and a rice germ applied by scattering rice germ on the surface of the seaweed to which the sauce has been applied. It consists of an application step, a drying step of drying the seaweed to which the rice germ has been applied, and a cutting step of cutting the dried seaweed to the required standard through the drying step, wherein the rice germ is dried at 100°C to 120°C for 1 to 3 minutes. Rice germ powder is applied after going through a stir-frying step and pulverizing the rice germ that has gone through the roasting step into a predetermined size and powdering it.
Description
본 발명은 생김 또는 구운김의 표면에 쌀눈 또는 쌀눈 분말을 뿌려 부착시켜 제조하는 쌀눈이 포함된 김 및 이의 제조방법에 관한 것이다.The present invention relates to seaweed containing rice germ, which is manufactured by sprinkling rice germ or rice germ powder onto the surface of raw or roasted seaweed, and to a method for producing the same.
쌀은 벼의 왕겨와 겨층을 벗겨 먹을 수 있게 가공한 것으로, 보리, 밀과 함께 세계적으로 중요한 농산물이다.Rice is processed to make it edible by removing the husk and bran layer of rice, and is a globally important agricultural product along with barley and wheat.
한국은 쌀의 주요 생산국 중 하나이다. 현미에서 쌀겨층과 배를 제거하고 백미를 만드는 도정과정을 정미라고 하는데, 도정 정도에 따라서, 정백미, 7분도미, 5분도미 등으로 구분한다. 정백미로 도정되는 과정에서 쌀눈이 대부분 제거되는데, 쌀눈에는 비타민 B1, 비타민 E, 식이섬유가 풍부하게 함유되어있을 뿐만 아니라 옥타코사놀, 알파토코페롤, 감마오리자놀, 가바(GAVA)식이섬유, 리논레신, 베타시스테롤, 미네랄, 칼슘 등 쌀의 유용한 영양성분이 약 66% 정도 함유되어 있는 것으로 알려져 있다.Korea is one of the major producers of rice. The polishing process of removing the rice bran layer and pear from brown rice and making white rice is called rice polishing. Depending on the degree of polishing, it is classified into polished rice, 7-minute sea bream, 5-minute sea bream, etc. During the process of polishing rice, most of the rice germ is removed. Rice germ is rich in vitamin B1, vitamin E, and dietary fiber, as well as octacosanol, alpha-tocopherol, gamma oryzanol, GAVA dietary fiber, linoneresin, and beta-sisterol. It is known to contain about 66% of the useful nutrients of rice, including minerals and calcium.
비타민 E는 세포 노화를 막고 세포막을 유지하는 기능을 하는 항산화 물질로, 세포막의 불포화지방산 사이에 존재하면서 불포화지방산의 과산화 작용이 진전되는 것을 막는 항산화 작용을 한다. 비타민 E는 세포막과 다른 세포 안의 작은 구조물(미토콘드리아, 마이크로솜, 리소솜 등)을 둘러싸고 있는 막에 모여 있으면서 막의 주요 구성 물질인 인지질이나 콜레스테롤과 접촉하게 된다. 또한, 비타민 E는 면역 기능, 특히 T 림프구 기능의 정상화에도 필요하다. 비타민 E의 요구량은 세포 내의 불포화지방산의 양과 상관관계가 있다. 세포의 지방산 구성 성분은 식이지방의 종류와 양에 따라서 영향을 받는다. Vitamin E is an antioxidant that prevents cell aging and maintains cell membranes. It exists between unsaturated fatty acids in the cell membrane and has an antioxidant effect that prevents the peroxidation of unsaturated fatty acids from progressing. Vitamin E is gathered in the membrane surrounding the cell membrane and small structures within other cells (mitochondria, microsomes, lysosomes, etc.) and comes into contact with phospholipids or cholesterol, which are the main components of the membrane. Additionally, vitamin E is necessary for normalizing immune function, especially T lymphocyte function. Vitamin E requirements are correlated with the amount of unsaturated fatty acids in cells. The fatty acid composition of cells is affected by the type and amount of dietary fat.
그러나, 비타민 E는 산소, 빛, 기름 및 금속에 의해 파괴되므로, 비타민 E의 함량이 높은 식품을 제조하는데 어려움이 있다.However, since vitamin E is destroyed by oxygen, light, oil, and metal, it is difficult to manufacture foods with high vitamin E content.
한편, 김은 영양이 풍부하고 건조저장성이 우수하므로 얇은 사각형 종이 형상으로서 전장 한 면의 길이가 19 ~ 27cm의 크기를 가진 마른 김으로 가공되어 식용으로 널리 애용되고 있다. 근래에는 마른 김의 표면에 소금, 기름 및/또는 조미 재료를 사용하여 간을 한 후 구워낸 조미맛김(또는 맛김, 조미김이라고도 한다)이 널리 알려져 있다.Meanwhile, seaweed is rich in nutrients and has excellent dry storage properties, so it is processed into dried seaweed, which is shaped like a thin square paper and has a length of 19 to 27 cm on one side, and is widely used for food. Recently, seasoned seaweed (also called seasoned seaweed, seasoned seaweed), which is seasoned with salt, oil and/or seasoning ingredients on the surface of dried seaweed and then baked, is widely known.
이러한 조미맛김의 인기가 높기 때문에 근래에는 다양한 소비자의 기호에 부응하기 위해 다양한 맛과 풍미를 가진 조미맛김이 제안되고 있다. Due to the high popularity of seasoned seaweed, seasoned seaweed with various tastes and flavors has been proposed in recent years to meet the tastes of various consumers.
예를 들면, 국내 등록특허 제10-1260843호(2013.05.06.)에는 1차로 구워진 김에 조미된 어란 맛 분말이 혼합된 기름을 혼합유와 조미된 어란 맛 과립을 도포하여 구워낸 어란 맛김이 개시되어 있고, 다른 예로서 국내 등록특허 제10-1627342호(2016.06.07.)에는 '사이클로덱스트린을 포함하는 명란'을 김 표면에 분사하여 구워낸 명란맛김이 개시되어 있으며, 또 다른 예로서 공개특허 제10-2005-0037010호(2005.04.21.)에는 현미맛 풍미를 부여한 현미맛 조미김이 개시되어 있다.For example, Domestic Patent No. 10-1260843 (2013.05.06.) discloses fish roe-flavored seaweed made by applying mixed oil and seasoned fish roe flavor granules to the first grilled seaweed with oil mixed with seasoned fish roe flavor powder. As another example, Domestic Registered Patent No. 10-1627342 (2016.06.07.) discloses pollack roe-flavored seaweed made by spraying 'pollack roe containing cyclodextrin' on the surface of seaweed and baking it, and as another example, published patent no. 10 -2005-0037010 (April 21, 2005) discloses brown rice flavored seasoned seaweed with brown rice flavor.
그러나 종래에는 도정과정에서 버려지는 쌀눈을 활용하여 영양이 풍부한 김(생김, 조미김)을 제조하려는 시도는 없었다.However, in the past, there was no attempt to produce nutritious seaweed (raw seaweed, seasoned seaweed) using rice germ discarded during the milling process.
이에 따라, 본 발명은 도정 과정에서 버려지는 쌀눈을 활용해서 소비자의 선호도가 높으면서도, 우수한 기능성을 갖는 쌀눈을 포함하는 김의 제조방법을 제공하고자 한다.Accordingly, the present invention seeks to provide a method of manufacturing seaweed containing rice germ that is highly preferred by consumers and has excellent functionality by utilizing rice germ that is discarded during the milling process.
본 발명은 상기한 문제점을 해결하기 위하여 창안된 것으로, 생김 또는 구운김의 표면에 쌀눈 또는 쌀눈 분말을 뿌려 건조시켜 김을 제조함으로써 식감은 물론 새로운 맛을 느낄 수 있도록 하면서도 쌀눈의 유용한 영양소를 그대로 섭취할 수 있도록 한 우수한 기능성을 갖는 쌀눈이 포함된 김을 제공함에 목적이 있다.The present invention was created to solve the above problems. By spraying rice germ or rice germ powder on the surface of raw or roasted seaweed and drying it to produce seaweed, it is possible to enjoy a new taste as well as texture, while ingesting the useful nutrients of the rice germ as is. The purpose is to provide seaweed containing rice germ with excellent functionality.
상기의 과제를 해결하기 위한 본 발명의 쌀눈이 포함된 김의 제조방법은 건조된 생김이나 구이김의 표면에 칠리소스와 크림소스 및 토마토소스 중 어느 하나를 포함한 양념소스를 도포하는 소스 도포단계와, 소스가 도포된 김의 표면에 쌀눈을 흩어뿌려 도포하는 쌀눈 도포단계와, 쌀눈이 도포된 김을 건조하는 건조단계와, 건조단계를 거쳐 건조가 완료된 김을 요구되는 규격에 맞게 절단하는 절단단계로 이루어지고, 상기 쌀눈은 100℃ 내지 120℃에서 1 내지 3분 동안 볶아내는 볶음단계를 거쳐 전처리된 것을 사용하되, 볶은 상태 그대로의 쌀눈 또는 일정 크기로 분쇄하여 분말화한 쌀눈 분말을 사용하게 된다.The method of manufacturing seaweed containing rice germ of the present invention to solve the above problems includes a sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of dried fresh seaweed or roasted seaweed, It consists of a rice germ application step in which the rice germ is scattered and applied to the surface of the seaweed to which the sauce is applied, a drying step in which the rice germ-coated seaweed is dried, and a cutting step in which the dried seaweed is cut to the required specifications after going through the drying step. The rice germ is pretreated through a roasting step of roasting at 100°C to 120°C for 1 to 3 minutes, and the roasted rice germ or rice germ powder ground to a certain size is used.
삭제delete
여기서, 상기 소스 도포단계에서는 소스에 쌀눈을 미리 혼합하여 쌀눈 혼합소스를 제조한 후 생김이나 구이김의 표면에 도포도록 하여, 상기 소스 도포단계와 쌀눈 도포단계를 동시에 수행할 수도 있다.Here, in the sauce application step, the rice germ mixture sauce is prepared by mixing the rice germ with the sauce and then applied to the surface of raw or roasted seaweed, so that the sauce application step and the rice germ application step can be performed simultaneously.
상기의 구성으로 이루어진 본 발명의 쌀눈이 포함된 김 및 이의 제조방법에 따르면, 김 표면에 쌀눈이나 쌀눈 분말이 부착되어 있음으로써 식감은 물론 새로운 맛을 느낄 수 있게 되며, 김의 섭취와 함께 쌀눈의 유용한 영양소를 함께 섭취할 수 있어 건강증진에 기여할 수 있는 효과가 있다.According to the seaweed containing rice germ of the present invention and its manufacturing method consisting of the above composition, rice germ or rice germ powder is attached to the surface of the seaweed, so that not only the texture but also a new taste can be felt, and the usefulness of rice germ along with the consumption of seaweed Nutrients can be consumed together, which has the effect of contributing to improving health.
도 1은 본 발명에 따른 쌀눈이 포함된 김의 제조순서도.Figure 1 is a manufacturing flow chart of seaweed containing rice germ according to the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예에 따른 쌀눈이 포함된 김 및 이의 제조방법을 상세히 설명한다.Hereinafter, seaweed containing rice germ and its manufacturing method according to a preferred embodiment of the present invention will be described in detail with reference to the attached drawings.
도면에 도시된 바와 같이, 본 발명에 따른 쌀눈이 포함된 김의 제조방법은 영양성분이 높은 쌀눈을 김에 도포하여 우수한 기능성을 갖는 김을 제조하는 데 있는 것으로, 소스 도포단계와 쌀눈 도포단계와 건조단계 및 절단단계로 이루어진다.As shown in the drawing, the method of manufacturing seaweed containing rice germ according to the present invention is to manufacture seaweed with excellent functionality by applying rice germ with high nutritional content to seaweed, which includes a sauce application step, a rice germ application step, and a drying step. and a cutting step.
본 발명에서 소스 도포단계와 쌀눈 도포단계와 건조단계 및 절단단계는 생산효율을 높여주기 위해 컨베이어 등을 이용하여 자동으로 연속적으로 처리되도록 구성되는 것이 바람직할 것이다.In the present invention, it would be desirable to configure the sauce application step, rice germ application step, drying step, and cutting step to be automatically and continuously processed using a conveyor, etc. to increase production efficiency.
기능성이 우수한 김의 제조를 위한 각각의 단계를 구체적으로 설명하면,If we explain in detail each step for manufacturing highly functional seaweed,
(1) 소스 도포단계(1) Source application step
바다에서 채취하여 건조시켜 놓은 건조된 생김이나 사전에 구이과정을 거쳐 구워진 구이김의 표면에 소스를 도포한다.The sauce is applied to the surface of dried seaweed collected from the sea and dried, or grilled seaweed that has been roasted in advance.
김은 원초의 종류에 상관없으며, 돌김, 반돌김, 파래김 모두 가능하며, 구이김은 건조된 생김을 타지 않을 정도의 온도로 2~5초간 구워준 것을 사용할 수 있으며, 또는 시중에 판매되는 구이김을 사용할 수 있다.The type of seaweed does not matter, and stone seaweed, semi-rolled seaweed, and green seaweed can all be used. Roasted seaweed can be made by roasting dried seaweed for 2 to 5 seconds at a temperature that does not burn it, or grilled seaweed sold commercially. Seaweed can be used.
상기 소스는 칠리소스, 크림소스, 토마토소스 중 어느 하나를 포함한 양념소스가 사용되며, 소비자의 요구에 따라 소스를 만들어 도포할 수 있다.The sauce is a seasoning sauce containing any one of chili sauce, cream sauce, and tomato sauce, and the sauce can be made and applied according to the consumer's request.
소스는 김의 표면에 균일하게 도포되는 것이고, 김의 일면에만 도포시키거나 도는 양면 모두에 도포시킬 수 있다.The sauce is applied evenly to the surface of the seaweed, and can be applied to only one side of the seaweed or to both sides.
(2) 쌀눈 도포단계(2) Rice germ application step
소스가 도포된 김의 표면에 쌀눈을 흩어뿌려 도포하게 되는데, 이때 쌀눈은 100℃ 내지 120℃에서 1 내지 5분 동안 볶아 전처리된 것을 사용한다.The sauce is applied by scattering rice germs on the surface of the seaweed coated with the sauce. In this case, the rice germs are pretreated by roasting at 100°C to 120°C for 1 to 5 minutes.
전처리는 일정온도에서 일정 시간 동안 쌀눈에 열을 가하는 것을 의미하는 것으로, 100℃ 내지 120℃에서 1 내지 5분 동안 쌀눈을 볶는 것이며, 이러한 볶음과정은 식품 분야에서 통상적으로 행해지는 열처리 방식으로 특정 온도에서 대상물질에 골고루 열을 가하면서 처리하는 것을 의미한다.Pretreatment means applying heat to the rice germ for a certain period of time at a certain temperature, which involves roasting the rice germ for 1 to 5 minutes at 100°C to 120°C. This roasting process is a heat treatment method commonly performed in the food field and is heated at a specific temperature. This means processing while applying heat evenly to the target material.
쌀눈을 전처리하게 되면, 쌀눈 내에 포함된 총 폴리페놀의 함량 및 비타민 E의 함량이 향상된다. 따라서 쌀눈을 그대로 식품에 첨가하는 경우보다 pH를 낮출 수 있고, 총 폴리페놀 함량과 항산화능이 우수한 김을 제조할 수 있게 된다.When rice germ is pretreated, the total polyphenol content and vitamin E content contained in the rice germ are improved. Therefore, the pH can be lowered compared to when rice germ is added to food as is, and seaweed with excellent total polyphenol content and antioxidant ability can be produced.
이러한 측면에서, 쌀눈을 볶아주는 것은 본 발명의 김의 제조에 있어 김의 영양성 및 기능성을 향상시키는데 중요하다.In this respect, roasting rice germ is important in improving the nutritional value and functionality of seaweed in the production of seaweed of the present invention.
이때, 볶음과정을 거쳐 볶아진 쌀눈을 일정 크기로 분쇄할 수 있다.At this time, the roasted rice germ can be pulverized to a certain size through a roasting process.
쌀눈을 분쇄하여 분말화시켜 사용하게 되면 쌀눈 자체 내 총 폴리페놀 함량 및 비타민 E의 함량을 증가시킬 수 있는 장점이 있다.Using rice germ by grinding it into powder has the advantage of increasing the total polyphenol content and vitamin E content within the rice germ itself.
따라서, 볶아진 쌀눈을 분쇄하거나 분쇄 후 체로 여과한 쌀눈을 김에 도포하는 경우에 쌀눈의 항산화 활성을 더 향상시킬 수 있고, 김의 섭취시 식감을 개선시켜 줄 수 있다.Therefore, when roasted rice germ is pulverized or pulverized and then filtered through a sieve is applied to seaweed, the antioxidant activity of the rice germ can be further improved, and the texture of seaweed when consumed can be improved.
예로서, 분쇄크기는 대략 300 ~ 700㎛ 정도의 크기로 분쇄할 수 있다.For example, the grinding size can be approximately 300 to 700㎛.
(3) 건조단계(3) Drying step
김에 쌀눈을 도포한 후에는 그대로 자연건조시키거나 건조기를 이용하여 건조시킬 수 있다.After applying the rice germ to the seaweed, it can be dried naturally or using a dryer.
건조시간은 상기 소스가 경화되어 묻어나지 않을 정도로 건조시키면 된다.The drying time is sufficient to allow the sauce to harden and not smear.
(4) 절단단계(4) Cutting step
건조단계를 거쳐 건조가 완료되면 김을 요구되는 규격에 맞게 절단한다.After the drying stage is completed, the seaweed is cut to the required specifications.
절단크기는 대략 5 ~ 10㎝ 정도의 크기로 절단하면 되고, 절단된 김은 포장공정을 거쳐 포장한다.The cut size is approximately 5 to 10 cm, and the cut seaweed is packaged through a packaging process.
한편, 본 발명에서 상기 소스 도포단계와 쌀눈 도포단계를 한번에 수행할 수 있는데, 이 경우에는 상기 소스를 김의 표면에 도포하기 전에 소스에 쌀눈을 혼합하여 쌀눈 혼합소스를 만든 후 이 쌀눈 혼합소스를 생김이나 구이김의 표면에 도포하도록 함으로써 상기 소스 도포단계와 쌀눈 도포단계를 한번에 수행하도록 할 수 있다.Meanwhile, in the present invention, the sauce application step and the rice germ application step can be performed at once. In this case, before applying the sauce to the surface of the seaweed, mix the rice germ with the sauce to make a rice germ mixed sauce, and then make this rice germ mixed sauce. By applying it to the surface of fresh or roasted seaweed, the sauce application step and rice germ application step can be performed at once.
상술한 바와 같이 구성된 본 발명은 영양소가 풍부함에도 버려지고 있는 쌀눈을 김 표면에 도포한 후 건조하여 기능성이 우수한 김을 제조함으로써 김 섭취시 쌀눈이 가지고 있는 유용한 영양소를 그대로 섭취할 수 있으며, 새로운 맛을 느낄 수 있음은 물론 식감을 상승시켜 줄 수 있게 된다.The present invention, constructed as described above, produces seaweed with excellent functionality by applying rice germ, which is discarded even though it is rich in nutrients, to the surface of seaweed and then drying it, so that when eating seaweed, the useful nutrients contained in the rice germ can be consumed as is, and a new taste can be obtained. Not only can you feel it, but it can also increase the texture.
또한, 김 표면에 소스가 도포되어 있음에 따라 마른 반찬은 물론 안주로서 먹을 수 있어 새로운 맛 및 식품을 선호하는 소비자들의 요구에 부응할 수 있게 된다.In addition, as the sauce is applied to the surface of the seaweed, it can be eaten as a dry side dish as well as a snack, meeting the needs of consumers who prefer new tastes and foods.
Claims (5)
소스가 도포된 김의 표면에 쌀눈을 흩어뿌려 도포하는 쌀눈 도포단계와,
쌀눈이 도포된 김을 건조하는 건조단계와,
건조단계를 거쳐 건조가 완료된 김을 요구되는 규격에 맞게 절단하는 절단단계로 이루어지되,
상기 쌀눈은 100℃ 내지 120℃에서 1 내지 3분 동안 볶아내는 볶음단계와, 상기 볶음단계를 거친 쌀눈을 일정 크기로 분쇄하여 분말화하는 단계를 거친 쌀눈 분말을 도포하는 것을 특징으로 하는 쌀눈이 포함된 김의 제조방법.
A sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of dried raw or roasted seaweed;
A rice germ application step of scattering rice germs on the surface of the seaweed to which the sauce is applied,
A drying step of drying the seaweed coated with rice germ,
It consists of a cutting step in which the dried laver is cut to the required standard after going through the drying step.
The rice germ contains rice germ, characterized in that the step of frying the rice germ for 1 to 3 minutes at 100 ℃ to 120 ℃, and applying rice germ powder that has gone through the step of pulverizing the rice germ that has undergone the roasting step to a certain size and powdering it. How to make seaweed.
상기 소스 도포단계에서는 소스에 쌀눈을 미리 혼합하여 쌀눈 혼합소스를 제조한 후 생김이나 구이김의 표면에 도포도록 하여, 상기 소스 도포단계와 쌀눈 도포단계를 동시에 수행할 수 있는 것을 특징으로 하는 쌀눈이 포함된 김의 제조방법.
According to paragraph 1,
In the sauce application step, the rice germ mixture sauce is prepared by mixing the rice germ with the sauce and then applied to the surface of raw or roasted seaweed, so that the sauce application step and the rice germ application step can be performed simultaneously. Manufacturing method of dried seaweed.
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