KR19990048212A - Manufacturing method of laver containing chitosan - Google Patents
Manufacturing method of laver containing chitosan Download PDFInfo
- Publication number
- KR19990048212A KR19990048212A KR1019970066840A KR19970066840A KR19990048212A KR 19990048212 A KR19990048212 A KR 19990048212A KR 1019970066840 A KR1019970066840 A KR 1019970066840A KR 19970066840 A KR19970066840 A KR 19970066840A KR 19990048212 A KR19990048212 A KR 19990048212A
- Authority
- KR
- South Korea
- Prior art keywords
- seaweed
- chitosan
- laver
- microorganisms
- production
- Prior art date
Links
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241000206607 Porphyra umbilicalis Species 0.000 title claims description 32
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000032683 aging Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 4
- 241001474374 Blennius Species 0.000 abstract description 46
- 230000000694 effects Effects 0.000 abstract description 8
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 244000005700 microbiome Species 0.000 abstract description 6
- 229920001542 oligosaccharide Polymers 0.000 abstract description 5
- 150000002482 oligosaccharides Chemical class 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 230000012010 growth Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 208000001132 Osteoporosis Diseases 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000000968 intestinal effect Effects 0.000 abstract description 3
- 230000001766 physiological effect Effects 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 238000011109 contamination Methods 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000008635 plant growth Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract 2
- 241000257465 Echinoidea Species 0.000 abstract 1
- 230000000845 anti-microbial effect Effects 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 238000009313 farming Methods 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 150000007524 organic acids Chemical class 0.000 abstract 1
- 229920001282 polysaccharide Polymers 0.000 abstract 1
- 239000005017 polysaccharide Substances 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 238000009826 distribution Methods 0.000 description 5
- 229920002101 Chitin Polymers 0.000 description 4
- 241000588724 Escherichia coli Species 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 239000004310 lactic acid Substances 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 210000004761 scalp Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- AEMOLEFTQBMNLQ-DTEWXJGMSA-N beta-D-galacturonic acid Polymers O[C@@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-DTEWXJGMSA-N 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000006389 diacetylation reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000006355 external stress Effects 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000008121 plant development Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Abstract
본 발명은 바다에서 채취한 원료김을 가공하여 김을 제조함에 있어서, 키토산을 첨가하여 갯비린내를 제거하고 김의 인장강도를 높이며 김밥 제조시 미생물의 오염을 방지할 수 있는 김의 제조방법을 제공하는데 있다. 원료김은 증가하는 해양오염으로 인하여 품질이 저하되고 갯병 발생률도 높아지고 있어서 일부는 김양식중에 염산 또는 유기산과 같은 화학약품을 사용하여 발병률을 줄이는 방법을 사용하고 있다. 그러나 화학약품의 사용은 해양생태계를 오염시키고 김의 맛과 품질을 저하시키며, 하절기에 김을 이용한 식품을 제조할 때 2차오염을 일으켜 소비자로 부터 기피되는 경우가 많다.The present invention provides a manufacturing method of seaweed that can be processed by manufacturing raw seaweed collected from the sea to remove sea urchins by adding chitosan, increase the tensile strength of seaweed, and prevent the contamination of microorganisms in the production of gimbap. It is. Raw seaweed is deteriorated due to increasing marine pollution, and the incidence of seaweed disease is increasing. Some are using a method of reducing the incidence by using chemicals such as hydrochloric acid or organic acid in the seaweed farming. However, the use of chemicals contaminates the marine ecosystem, deteriorates the taste and quality of seaweed, and is often avoided by consumers by causing secondary pollution when producing food using seaweed in the summer.
본 발명의 키토산은 세포활성기능을 가진 다당류(oligosaccharide)중의 하나로 의약용, 식품용, 농업용 등에서 그 효능이 밝혀지고 있다. 키토산은 인체에서는 혈중 콜레스테롤저하, 항암효과, 골다공증에 대한 효과, 장내 유용세균 증식등 다양한 생리활성을 가지며, 식물에서는 식물의 자체 방어능력 향상, 식물 성장 촉진 효과 뿐만 아니라, 여러 미생물에 대하여 항균 효과를 갖고 있다.Chitosan of the present invention is one of the polysaccharides (oligosaccharide) having a cell-activating function has been found to be effective in medicine, food, agriculture and the like. Chitosan has various physiological activities such as lowering blood cholesterol, anti-cancer effect, osteoporosis effect, and intestinal useful bacterium growth in human body, and in plants, it has antibacterial effect against various microorganisms as well as improving self-defense ability of plant and promoting plant growth. Have
본 발명은 키토산의 항균작용과 세포활성기능을 이용하여 김 제조중에 키토산을 첨가하여 갯비린내를 제거하고 또한 김의 인장강도를 향상시키며, 키토산의 항균효과에 의해 김밥을 제조하였을 때 미생물수가 적고 미생물의 증식을 효과적으로 억제하는 위생적인 김밥용 김의 제조방법을 제공하는데 있다.The present invention uses chitosan antibacterial activity and cell activity to add chitosan during the production of seaweed to remove gaitin and also improve the tensile strength of seaweed, when the production of gimbap by the antimicrobial effect of chitosan fewer microorganisms and microorganisms The present invention provides a method for producing a sanitary gimbap for inhibiting the growth of.
Description
본 발명은 바다에서 채취한 원료김을 가공하여 김을 제조함에 있어서, 키토산을 첨가하여 갯비린내를 제거하고 김의 인장강도를 높이며, 김밥 제조시 미생물의 오염을 방지할 수 있는 김의 제조방법을 제공하는데 있다.In the present invention, in the production of seaweed by processing raw seaweed collected from the sea, by adding chitosan to remove seaweed smell and increase the tensile strength of seaweed, the production method of seaweed that can prevent the contamination of microorganisms in the production of gimbap To provide.
탄수화물은 이전에는 에너지원(예 : 전분, glycogen 등) 또는 생체내에서 구조를 유지하는 물질(예 : cellulose 등)로 알려졌으나 최근에 생리조절기능을 갖는다는 것이 밝혀졌으며 특히 식물중에서 이러한 연구가 많이 진행되어 베타-글루칸(β-glucan), 올리고갈락투로니드(oligogalacturonide), 키토리포올라고사카라이드(chitolipooligosaccharide), 키틴 올리고사카라이드(chitin oligosaccharide), 키토산(chitosan), 올리고사카라이드(oligosaccharide)등 식물의 발달, 외부스트레스에 대한 저항 등을 조절하는 여러 가지 올리고당이 발견되었다. 이와같이 생체내에서 세포활성 조절기능을 가진 올리고당을 미국 탄수화물연구소의 알버샤임(Albersheim)은 올리고사카린(oligosaccharin)이라 명명하였다. 키토산은 올리고사카린(oligosaccharin)중의 하나로 의약, 식품, 농업 등 다방면으로 이용될 수 있다는 것이 최근에 계속 밝혀지고 있다. 키토산은 인체에서는 혈중 콜레스테롤저하, 항암효과, 골다공증에 대한 효과, 장내 유용세균 증식등 다양한 생리활성을 가지며, 식물에서는 식물의 자체 방어능력 향상, 식물 성장 촉진 효과 뿐만 아니라, 여러 미생물에 대하여 항균 효과를 갖고 있다. 이와 같은 다양한 생리활성기능 이외에 키토산은 지구상에 셀루로우스 다음으로 풍부한 키틴으로 부터 디아세틸화에 의하여 쉽게 얻을 수 있어 자원이 풍부하고 생산방법이 개선됨에 따라 가격이 더욱 내려갈 것이다. 또한, 키틴은 폐기처리되는 새우, 게 껍질 등에 풍부하여 키틴의 이용은 환경보호 측면에서도 바람직하다.Carbohydrates were previously known as energy sources (e.g. starches, glycogen, etc.) or substances that maintain their structure in vivo (e.g. cellulose), but recently they have been found to have physiological control functions, especially among plants. Beta-glucan, β-glucan, oligogalacturonide, chitolipooligosaccharide, chitin oligosaccharide, chitosan, oligosaccharide, etc. Several oligosaccharides have been found that regulate plant development and resistance to external stresses. As such, oligosaccharides with cellular activity regulation in vivo were named oligosaccharin by Albersheim of the American Carbohydrate Research Institute. Chitosan is one of oligosaccharin, and it has been recently discovered that it can be used in various fields such as medicine, food, and agriculture. Chitosan has various physiological activities such as lowering blood cholesterol, anti-cancer effect, osteoporosis effect, and intestinal useful bacterium growth in human body, and in plants, it has antibacterial effect against various microorganisms as well as improving self-defense ability of plant and promoting plant growth. Have In addition to these various bioactive functions, chitosan can be easily obtained by diacetylation from chitin, the next richest cellulose on earth, and the price will be lowered as resources are rich and production methods are improved. In addition, chitin is abundant in shrimp, crab shells, etc. to be disposed of, so the use of chitin is desirable from the standpoint of environmental protection.
최근 김의 제조기술은 가내 수공업방식에서 대부분이 공업적인 생산방법으로 바뀌었으며, 김의 품질을 향상시키고자 하는 기술은 원조(原藻)의 품질을 높이는데 주안점을 두고 있다. 그러나 김은 생산된 후 김밥, 김과자, 안주류, 맛김 등에 주로 사용되고 있으나, 유통과정중에 2차오염으로 인하여 식중독을 일으키고, 김제품을 제조시 찢어지는 경우가 많아 파손율이 문제시 되기도 한다. 본 발명자들은 이점에 착안하여 원조를 김으로 가공시 품질을 향상시키기 위한 방안으로 키토산을 첨가하여 상기의 문제점을 해결하였다. 키토산을 첨가하여 원조를 가공할 때 갯비린내를 제거하고 김의 인장강도를 높이며 유통과정중에 2차오염을 방지하는 선행기술은 거의 없는 것으로 알려져 있다.In recent years, the production of seaweed has been changed from the domestic handicraft method to the industrial production method, and the technology to improve the quality of seaweed is focused on improving the quality of aid. However, after the production of seaweed, it is mainly used for gimbap, seaweed confectionery, snacks and flavored seaweed, but it causes food poisoning due to secondary pollution during the distribution process, and the breakage rate is often a problem because the seaweed is often torn during manufacture. The inventors of the present invention solved the above problems by adding chitosan as a way to improve the quality during processing by steaming the original aid. It is known that there is almost no prior art that removes scallops when adding aids to chitosan, increases the tensile strength of seaweed, and prevents secondary pollution during distribution.
본 발명은 채취한 원조 김의 불순물세척과 갯비린내제거 및 김의 광택을 위하여 화학약품을 사용함으로서 제조된 김이 건강상 위해요소가 되고 있으며 김 고유의 맛을 잃게되는 문제점이 있다. 또한 제조된 김을 이용하여 김 가공제품을 제조할 때 찢어지는 현상과 유통과정상 2차오염을 일으키는 원인이 되어 왔다. 본 발명은 다양한 생리활성 기능을 가진 키토산을 김의 제조시 첨가하여 갯비린내를 제거하고 김의 인장강도를 높여 김 가공제품의 제조시 파손율을 감소시키며, 유통과정중에 2차오염을 방지하는 것이 본 발명의 기술적 과제이다.The present invention has a problem in that the seaweed produced by using the chemical to clean the impurities of the original seaweed and to remove the scalp and the gloss of seaweed is a health hazard and lose the original taste of seaweed. In addition, when manufacturing the processed laver using the produced laver has been the cause of tearing and secondary pollution in the distribution process. The present invention is to remove chitosan by adding chitosan having various physiologically active functions in the production of seaweed, increase the tensile strength of seaweed to reduce the breakage rate during the production of seaweed processed products, to prevent secondary pollution during distribution Technical problem of the present invention.
도 1은 키토산을 함유한 김의 제조공정도,1 is a manufacturing process of laver containing chitosan,
도 2는 키토산을 첨가한 김과 무첨가한 김의 대장균수,2 is E. coli bacillus added chitosan and no-added seaweed,
도 3은 키토산 첨가김과 무첨가김을 이용한 김밥의 대장균수Figure 3 is E. coli bacteria Kimchi using chitosan-added seaweed and no-added seaweed
[원조의 세척][Wash of Aid]
남해안에서 양식한 원조를 채취하여 물로 수회에 걸쳐 4-6시간 세척한다.Fish from the south coast are harvested and washed several times with water for 4-6 hours.
[원조의 숙성][Aging of aid]
수세가 끝난 원조에 대하여 1-2배의 물을 넣고 젖산용액에 용해시킨 키토산용액을 첨가하고, 상온에서 1-3시간 동안 숙성한다.After washing with water, add 1-2 times of water, add chitosan solution dissolved in lactic acid solution, and mature at room temperature for 1-3 hours.
[세절, 조합, 성형][Small, combination, molding]
숙성이 끝난 김을 컷터로 세절하고, 물을 넣고 조합하여 성형기에서 규격에 맞게성형한 후 건조하여 제품으로 한다.After aging, cut the laver with a cutter, add water, combine it, and mold it to the specifications in a molding machine and dry it to make a product.
[실시예 1]Example 1
전남 신안군 안좌면에서 채취한 김(원조)을 세척시 분자량이 50cp의 5% 키토산이 젖산에 용해된 키토산용액을 키토산 최종농도가 원조용액에 대하여 0.01%(w/v) 되게 첨가하여 5시간 동안 세척한 김을 2시간 동안 숙성시키고 세절, 조합, 성형하여 김을 제조하였다.When washing laver (Original) collected from Sinan-gun, Jeonnam, Jeonnam, wash 5 hours by adding chitosan solution with 5% molecular weight of 50cp chitosan dissolved in lactic acid so that the final concentration of chitosan is 0.01% (w / v) of the original solution. One laver was aged for 2 hours, and then laver, combination, and molding were prepared.
[실시예 2]Example 2
실시예1과 같은 방법으로 세척하고, 숙성과정에서 분자량 30∼90 cp의 5% 키토산이 젖산에 용해된 키토산용액을 키토산 최종농도가 0.05%(w/v) 되게 첨가하여 2시간 동안 숙성시킨 후 세절, 조합, 성형하여 김을 제조하였다.After washing in the same manner as in Example 1, and aged 5 hours chitosan solution in which 5% chitosan of molecular weight 30 ~ 90 cp dissolved in lactic acid was added to the final concentration of chitosan 0.05% (w / v) during the aging process for 2 hours The laver was prepared by cutting, combining, and molding.
[실시예 3]Example 3
실시예1과 같은 방법으로, 세척하고 숙성과정에서 분자량 50cp인 5% 키토산이젖산에 용해된 키토산용액을 키토산 최종농도가 0.01∼0.1%(w/v)되게 첨가하여 2시간 동안 숙성시킨 후 세절, 조합, 성형하여 김을 제조하였다.In the same manner as in Example 1, during the aging process, 5% chitosan with a molecular weight of 50 cps was added to the chitosan solution dissolved in lactic acid so that the final concentration of chitosan was 0.01 to 0.1% (w / v) and aged for 2 hours. , Combined, and molded to prepare laver.
[시험예 1][Test Example 1]
실시예 1, 2, 3의 방법으로 제조한 키토산 김을 관능평가요원 10명을 선발하여 김의 색깔 및 윤기, 김의 갯비린내, 맛, 입안에서의 감촉을 5점 척도법으로 관능 검사를 실시하였던 바 키토산 처리김이 색깔 및 윤기면에서 약간 우수하였으며 갯비린내는 현저하게 감소하였고 맛에서도 좋은 결과를 나타냈으며 그 결과는 표 1과 같다.Ten sensory evaluation agents were selected for chitosan laver prepared by the methods of Examples 1, 2, and 3, and the sensory test was performed on the color and gloss of laver, laver, laver, taste, and texture in the five-point scale method. Bachitosan treated laver was slightly superior in color and gloss, and scent of fish was markedly reduced, showing good results in taste. The results are shown in Table 1.
[표1. 일반김과 키토산을 첨가한 김의 관능평가]Table 1. Sensory Evaluation of Seaweed Added with General Seaweed and Chitosan]
ㅇ 맛, 냄새(향)ㅇ Taste, smell
1 : 매우 나쁘다. 2 : 좋지않다. 3 : 보통이다. 4 : 좋은편이다. 5 : 아주좋다.1: very bad 2: Not good 3: Normal 4: good side. 5: Very good
ㅇ 갯내음ㅇ
1 : 거의없다. 2 : 강하지않다. 3 : 보통이다. 4 : 강한편이다. 5 : 아주강하다.1: Almost none. 2: Not strong 3: Normal 4: strong side. 5: very strong.
ㅇ 색깔ㅇ color
1 : 붉은빚이 강하다. 2 : 붉은 빛이 있으며 어둡다. 3 : 검은편이나 윤기가 없다.1: Red debt is strong. 2: There is red light and it is dark. 3: There is no black piece or gloss.
4 : 검고 약간 윤기가 있다. 5 : 검고 윤기가 난다.4: It is black and slightly shiny. 5: black and shiny
ㅇ 식감ㅇ Texture
1 : 매우 거칠다. 2 : 거칠다. 3 : 보통이다. 4 : 약간 부드럽다. 5 : 부드럽다.1: very rough 2: rough 3: Normal 4: slightly soft 5: soft
[시험예 2][Test Example 2]
실시예 1, 2, 3의 방법으로 제조한 키토산 김을 김밥용 김에서 요구되는 인장강도를 평가하기 위하여 인스트론(Universal Instron 4460, USA)을 이용하여 인장강도를 측정한 결과 키토산 처리김이 다소 인장강도가 큰 것으로 나타났으며 그 결과는 표 2와 같다.Chitosan laver prepared by the method of Examples 1, 2, and 3 to measure the tensile strength required for kimbap laver by using Instron (Universal Instron 4460, USA) as a result of measuring the tensile strength of chitosan laver The tensile strength was found to be large and the results are shown in Table 2.
[표2. 일반김과 키토산을 첨가한 김의 인장강도]Table 2. Tensile Strength of Laver Added with General Laver and Chitosan]
[시험예3][Test Example 3]
실시예 1, 2, 3의 방법으로 제조한 키토산 김을 총균수와 대장균수를 각각 콜로카운트법과 MPN법으로 측정한 결과 총균수와 대장균군수에 있어서 무첨가 김에서는 g당 37,000이었으나, 30 cp 0.01% 키토산,30 cp 0.01% 키토산을 처리한 김에서 각각 2,100, 5,700으로 숫자가 10배 정도 감소되었으며, 또한 대장균군수에 있어서는 무첨가 김에서는 g당 240마리가 검출되었으나, 30 cp 0.1% 키토산을 첨가한 김에서는 검출되지 않았다. 키토산 김을 이용하여 김밥을 제조한 후 총균수의 변화를 관찰하였을 때, 무첨가 김으로 제조한 김밥 30℃에서 보관하였을 때 12시간후에 총균수가 1×106/g김밥으로 초기 부패에 이르나, 키토산 처리 김은 총균수의 증가 속도가 느려 30 cp 0.1% 키토산을 처리한 김으로 만든 김밥은 12시간 정도 더 오래 보존할 수 있는 것으로 나타났으며 그 결과는 표3과 도1∼도2에 나타냈다.The total bacterial count and E. coli count of chitosan laver prepared by the method of Examples 1, 2, and 3 were measured by the colo count method and the MPN method, respectively. The number of chitosan and seaweed treated with 30 cp 0.01% chitosan was reduced by 10 times to 2,100 and 5,700, respectively. Also, in the E. coli group, 240 birds per g were detected in no-added seaweed, but with 30 cp 0.1% chitosan added. Was not detected. When the production of gimbap using chitosan laver was observed and the total number of bacteria was observed, the total bacterial count was 1 × 10 6 / g gimbap after 12 hours when stored at 30 ° C. The chitosan-treated laver showed a slow increase in the total bacterial count, and the laver made with laver treated with 30 cp 0.1% chitosan was found to last 12 hours longer. The results are shown in Table 3 and Figs. .
[표 3. 키토산 처리김과 무처리 김의 대장균군수 비교][Table 3. Comparison of Coliform Counts between Chitosan-treated Seaweed and Untreated Seaweed]
본 발명은 채취한 원조 김의 불순물세척과 갯비린내제거 및 김의 광택을 위하여 화학약픔을 사용하는 대신에 생리활성기능을 가진 키토산을 첨가하여 김을 제조함으로서 이 김을 이용하여 김 가공제품을 제조할 때 갯비린내를 제거하고 김의 인장강도를 높여 김 가공제품의 제조시 파손율을 감소시키며, 유통과정중에 2차오염을 방지하는 효과가 있다. 가공식품의 발달로 인하여 김의 소비가 줄어들고 있으며 특히 젊은 층의 소비자들이 갯비린내를 싫어하여 김의 섭취를 기피하는 경향이 많았으나 이러한 문제점을 해결할 수 있게 되었다. 또한 키토산의 항균성에 의하여 김의 저장성과 김을 이용한 가공식품(예, 김밥)의 보존성을 향상시킨 것은 경제적 효과 측면에서도 의의가 크다. 뿐만 아니라 키토산을 처리한 김의 항암효과, 콜레스테롤 저하효과, 골다공증에 대한 효과, 장내 유용세균 증식등 다양한 생리활성을 가진 키토산을 섭취하여 건강증진에 기여할 수 있는 이점도 있다.The present invention manufactures laver by using the laver by adding chitosan having a physiologically active function to clean the impurities and remove the scalp and polish the laver from the collected raw laver. It removes muslin and increases the tensile strength of seaweed, reducing the breakage rate during the manufacture of processed seaweed products, and has the effect of preventing secondary pollution during distribution. Due to the development of processed foods, the consumption of seaweed is decreasing, and younger consumers tend to avoid the consumption of seaweed because they don't like seaweed, but this problem can be solved. In addition, the improvement of shelf life of seaweed and the preservation of processed foods (eg, gimbap) using seaweed due to the antibacterial effect of chitosan is significant in terms of economic effect. In addition, there is an advantage that can contribute to health promotion by ingesting chitosan having various physiological activities, such as anti-cancer effect, cholesterol lowering effect, osteoporosis effect, intestinal useful bacteria growth of chitosan treated seaweed.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030034901A (en) * | 2001-10-29 | 2003-05-09 | 이경회 | method for maufacturing laver containing ionized calcium |
| KR100455994B1 (en) * | 2002-10-26 | 2004-11-06 | 김성득 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
| KR100471654B1 (en) * | 2002-12-10 | 2005-03-10 | 정봉임 | Toast Laver manufacture method that the Chitosan is contained |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20010058591A (en) * | 1999-12-30 | 2001-07-06 | 김동준 | Scorched Laver Added Chitosan Oligosaccharide and the Preparing Method Thereof |
| KR20010110977A (en) * | 2001-01-19 | 2001-12-15 | 주식회사 소윤식품 | Method for manufacturing of functional seasoned laver |
| KR20040024360A (en) * | 2002-09-14 | 2004-03-20 | 최진수 | Method for manufacturing laver patches with Chitosan and Acanthopanax |
| KR100721759B1 (en) | 2005-12-02 | 2007-05-28 | (주)한농마레인 | Method for increasing calcium content and food composition containing calcium |
| KR101164314B1 (en) | 2009-11-18 | 2012-07-09 | 최기종 | Manufacturing system of functional laver |
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| JPH0775532A (en) * | 1993-09-10 | 1995-03-20 | Daiichi Seimo Kk | Sheet laver having water resistance imparted thereto and production thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030034901A (en) * | 2001-10-29 | 2003-05-09 | 이경회 | method for maufacturing laver containing ionized calcium |
| KR100455994B1 (en) * | 2002-10-26 | 2004-11-06 | 김성득 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
| KR100471654B1 (en) * | 2002-12-10 | 2005-03-10 | 정봉임 | Toast Laver manufacture method that the Chitosan is contained |
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