KR20010044364A - The method for producing seasoned lavers which are fortified with bulgogi flavor - Google Patents

The method for producing seasoned lavers which are fortified with bulgogi flavor Download PDF

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KR20010044364A
KR20010044364A KR1020010007111A KR20010007111A KR20010044364A KR 20010044364 A KR20010044364 A KR 20010044364A KR 1020010007111 A KR1020010007111 A KR 1020010007111A KR 20010007111 A KR20010007111 A KR 20010007111A KR 20010044364 A KR20010044364 A KR 20010044364A
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weight
flavor
roasted
laver
seasoning
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KR1020010007111A
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KR100346508B1 (en
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김웅식
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김웅식
주식회사 마린바이오테크
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23V2200/15—Flavour affecting agent
    • 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
    • A23V2250/15—Inorganic Compounds
    • A23V2250/156—Mineral combination
    • A23V2250/1578—Calcium

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A process for preparing the titled seasoned laver by spraying a liquid type flavor material with grilled meat flavor and a powder type seasoning material with grilled meat taste on the surface of laver and toasting is provided. Therefore, the laver has excellent taste and flavor, and can maintain flavor and color for a long period of time. CONSTITUTION: This process comprises the steps of: mixing 4 to 10% by weight of lipid-soluble liquid concentrated flavor comprising 100% by weight of beef base with corn germ oil based on the weight of corn germ oil and spraying on laver; toasting the laver at 170 to 180deg.C for 2 to 5 sec in the first stage; spraying powder type concentrated seasoning material comprising 80% by weight of beef base and 20% by weight of dextrin on the toasted laver; and toasting the seasoned laver at 200 to 250deg.C for 5 to 10 sec by far infrared ray in the second stage.

Description

불고기맛 조미김의 제조 방법{The method for producing seasoned lavers which are fortified with bulgogi flavor}[0001] The present invention relates to a method for producing bulgogi,

본 발명은 불고기맛 조미김의 제조 방법에 관한 것으로서 제조 과정중 칼슘을 첨가하여 영양을 강화하고 불고기맛 풍미를 부여한 조미김의 제조 방법에 관한 것이다.The present invention relates to a method for producing roasted meat flavored seasoning, and more particularly, to a method for producing seasoned roasted meat by adding calcium during the manufacturing process to enhance nutrition and impart flavor of roasted meat.

김(Porphyra Yezoensis)은 해태, 해의, 감태라고도 하는데 예로부터 미역 및 다시마 등의 해조류와 함께 각종 미네랄, 식이섬유, 조미 소스, 영양의 공급원으로 애용되어 온 기호식품으로서 최근에는 이들 해조 성분이 가지는 생체 유지 기능에 관해서도 관심이 고조되고 있다.Kim (Porphyra Yezoensis) is a common food which has been used as a source of various minerals, dietary fibers, seasoning sauces and nutrients along with seaweeds such as seaweed and sea tangle since ancient times. There is also a growing interest in bio-retaining functions.

김은 한천과 유사한 구조를 가지는 다당이 약 40% 이상으로서 황산기를 6% 정도 함유하고 있어 항균 효과, 항종양 효과 등 다양한 기능성을 나타내고 있는 것으로 국내외의 학자들에 의해 보고되고 있으며 이 다당은 또한 소화되지 않는 식이 섬유로서의 가치가 매우 크고 점성이 높아 물성부형제로서의 사용 가치도 높다.It has been reported by domestic and foreign scholars that the polysaccharide has a similar structure to agar and has about 40% or more of sulfated groups and contains about 6% of the antimicrobial effect and antitumor effect. The value as a dietary fiber is very high and the viscosity is high, so that it is highly worth using as a physical excipient.

또한 김은 질 좋은 단백질을 다량 함유하고 있고 카로틴 등 비타민 A의 모체와 비타민 B 복합체, 비타민 C와 칼슘 등 무기질을 많이 함유하고 있으며 동맥 경화 예방 효과, 다혈질, 뇌졸중, 현기증 등에 특히 좋은 식품으로 알려져 있다.Kim also contains high quality protein and carotene, vitamin A matrix, vitamin B complex, vitamin C and calcium and contains a lot of minerals, atherosclerosis prevention effect, high blood pressure, stroke, dizziness and is especially good food .

조미김이라 함은 마른김을 유처리한 후 조미료, 식염 등으로 조미 가공한 것을 말하는 것으로서 제품의 특성에 따라서 굽는 온도, 열처리조건 및 시간을 적절하게 관리하여야 하며 고유의 색택과 향미를 가지고 이미·이취가 없어야 한다.The term "seasoning" refers to seasoning of dried laver followed by seasoning with seasoning, salt, etc. It should properly control the baking temperature, heat treatment conditions and time according to the characteristics of the product. There should be no odor.

이와 같은 김은 식욕을 돋우는 독특한 향기와 맛을 가지고 있는데, 그 고소한 향미는 시스틴, 아스파라긴산 등에 의한 것이며 빛깔이 검고 광택이 나며 향기가 높고 불에 구우면 청록색으로 변하는 것이 좋은 것이다.This kind of Kim has a unique aroma and flavor that encourages appetite. Its flavor is due to cystine, asparaginic acid, etc. It is a good color to turn black, glossy and high in aroma.

우리나라에서 유통되고 있는 김 가공품은 생김을 초제(抄製)하여 건조시킨 건조김과, 건조김에 식용유와 식염을 첨가하여 구운 조미김이 있으나 이와 같은 김 가공품만으로는 경제수준의 향상 및 식문화 수준의 고급화, 다양화를 추구하는 소비자들의 구매 욕구를 충족시키기에는 미흡한 실정이며 이에 따라 김의 다각적인 이용 방법을 개발할 필요성이 요구되고 있는 실정이다.Kimchi processed in Korea is seasoned with dried kimchi which is dried and dried, and seasoned kimchi which is made by adding cooking oil and salt to dried kimchi. However, such processed kimchi alone can improve the economic level, It is not enough to satisfy consumers' desire for diversification. Therefore, there is a need to develop diverse utilization methods of Kim.

본 발명은 상기의 사항들을 고려하여 안출한 것으로서, 조미 김의 가공 공정 중 불고기향의 액상형 향소재와 불고기맛의 분말형 조미소재(seasoning)를 김 표면에 분사하여 배소하는 공정을 개발함으로써 불고기맛 향미를 부여하여 맛과 향이 뛰어나며 향미와 색택의 유지효과가 우수한 조미김의 제조 방법을 제공하는 데 있다.The present invention has been made in view of the above considerations, and it is an object of the present invention to provide a process for roasting and flavoring roasted meat flavor and bulgogi seasoning, Which is superior in flavor and aroma by imparting flavor and excellent in the effect of maintaining flavor and coloring taste.

본 발명의 다른 목적은 조미김에 칼슘을 첨가하는 공정을 개발함으로써 영양적 효능이 강화된 조미김의 제조 방법을 제공하는 데 있다.Another object of the present invention is to provide a process for producing seasoned steaming with enhanced nutritional efficacy by developing a process for adding calcium to seasonings.

이와 같은 목적을 달성하기 위해서 본 발명에 따른 불고기맛 조미김의 제조 방법은 옥배유에 불고기향의 지용성 액상 농축향을 혼합한 후 선별한 원료김에 분사하는 공정과, 상기 액상향 혼합유를 분사한 김을 170∼180℃에서 2∼5초간 굽는 1차 구이 공정과, 상기 1차 구이한 김에 불고기맛 분말 농축 조미소재를 분사하되 지용성 액상 농축향 : 분말 농축 조미소재의 첨가비율이 4:6이 되도록 하는 공정과, 상기 조미한 원료김을 200∼250℃에서 5∼10초간 원적외선 처리로 굽는 2차 구이 공정으로 구성되는 것을 특징으로 하는 것으로서 불고기맛 풍미를 조미김에 부여하여 기존의 김보다 맛과 향이 우수한 조미김을 제공할 수 있도록 한 것이다.In order to attain the above object, the present invention provides a method for producing roasted meat flavored seasoning, comprising the steps of mixing a roasted liquid concentrate flavor of bulgogi flavor with oak flavor and then spraying the selected flavor into a selected raw material, Is roasted at 170 to 180 캜 for 2 to 5 seconds, and a roasted meat flavor powder concentrate seasoning material is sprayed to the first roasted roast so that the addition ratio of the fat-soluble liquid concentrate flavor: powder concentrated seasoning material is 4: 6 And a secondary grinding step of baking the seasoned raw material debris with a far infrared ray treatment at 200 to 250 DEG C for 5 to 10 seconds. The method of the present invention is characterized by imparting flavor of roasted meat to seasonings, And to provide excellent seasoning.

또한 상기 옥배유에 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 혼합하는 공정을 더욱 포함하여 영양적 측면에서도 우수한 조미김을 제공할 수 있다.In addition, calcium lactate is added to the above fermented milk at 4 to 6 wt% of the amount of fermented milk, and the fermented milk is further mixed with the fermented milk.

이하 본 발명을 상세하게 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

(1) 원료김 선별 공정(1) Raw material selection process

조미김 제조를 위한 원료 선정에서 가장 중요한 점은 원료김의 맛과 초제 상태이다. 따라서 제품 개발에 적당한 원료김의 확보를 위해 2000년에 생산된 기존 건조김 중 참김 5종, 돌김 5종, 혼합김 5종을 선정하여 본 발명에 따른 조미김 제조 방법으로 제조한 다음 관능검사 요원 10명을 대상으로 5점 척도법에 따라 관능 검사를 실시한 후 원료김의 초제 상태와 배소 후의 기호성 등을 토대로 가공적성이 우수한 원료김을 선정하였다.The most important point in choosing raw materials for seasoning is the taste and supergene status of raw materials. Therefore, in order to secure the proper raw material for product development, 5 kinds of seeds, 5 kinds of seeds and 5 kinds of mixed seeds, which were produced in 2000, were prepared and prepared by the method of producing seasoning according to the present invention, After 10 sensory tests according to the 5 - point scaling method, raw materials with excellent processability were selected based on the initial state of raw materials and the palatability after roasting.

상기 표 1의 결과와 같이 초제 상태별로 원료김을 확보하여 제조 실험을 실시하였으며 확보된 원료김 중 참김은 D 시료가, 돌김은 C 시료가, 혼합김은 A 시료가 적당한 것으로 나타났다.As shown in the above Table 1, the preparation of the raw material for the preparation of the raw material was carried out according to the state of the preparation, and it was found that the A sample was suitable for the D sample, the C sample, and the A sample.

선별된 원료김은 원료산지와 무관하게 수분 5∼8% 수준, 중량 290∼302g으로 배소후의 맛이 우수하고 초제상태가 비교적 균일하고 조밀한 것이 특징이었다. 따라서 상기와 같은 조건의 김을 원료로 사용하는 것이 바람직한 것으로 판단되었다.Regardless of the origin of the raw material, the selected raw material was characterized by having 5 to 8% moisture content and 290 to 302 g of weight, which was superior in flavor after roasting and relatively homogeneous and compact. Therefore, it was determined that it is preferable to use the steaming conditions as the raw material.

(2) 옥배유와 지용성 액상 농축향의 혼합 공정(2) Mixing process of milk powder and fat-soluble liquid concentrate

옥배유에 Beef base 100%로 구성되는 것을 특징으로 하는 불고기향 지용성 액상 농축향을 첨가하여 혼합하되 그 첨가량은 옥배유 사용량의 4∼10중량%로 첨가한다.And the beef base is made up of 100% beef base. The added amount of the roasted beef concentrate is 4 ~ 10 wt% of the amount of the beef base.

또한 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 칼슘 성분을 강화할 수 있으며 그 첨가량이 6중량% 이상일 경우 쓴맛이 감지되고 4중량% 이하일 경우 이용 효과가 미약하므로 상기 범위로 첨가하는 것이 바람직하다.In addition, calcium lactate can be added in an amount of 4 to 6% by weight of calcium oxalate to strengthen the calcium component. When the added amount is 6% by weight or more, a bitter taste is sensed. When the added amount is less than 4% by weight, Do.

상기 지용성 액체 농축향의 첨가량을 결정하기 위해 옥배유에 2∼10중량%의 범위내에서 불고기향을 첨가하여 시제품을 제조한 후 관능검사요원 10인을 대상으로 9점 척도법의 관능검사법을 실시하여 그 결과의 평균값을 표 2에 나타내었다.In order to determine the addition amount of the fat-soluble liquid concentrated flavor, 10 g of the roasted meat flavor was added to the crude oil in the range of 2 to 10% by weight to prepare a prototype product. The average values of the results are shown in Table 2.

표 2의 결과에서 알 수 있듯이 향의 첨가량이 높을수록 기호도가 증가하는 것으로 나타났지만 불고기맛 특성에 대해 후각으로 느끼는 강도가 낮은 경향을 보였으므로 김을 섭취했을 때 맛 특성에 맞게 바로 입안에서 느낄 수 있는 분말형 조미 성분을 첨가하는 것이 바람직할 것으로 판단되었다.As can be seen from the results in Table 2, the higher the addition amount of the fragrance, the higher the preference degree. However, since the intensity of the olfactory taste was lower in the roasted meat taste characteristics, It is preferable to add the powdery seasoning component.

따라서 첨가되는 향미 성분의 종류에 따른 기호도를 알아보기 위하여 각각의 맛 종류별로 액상형 단독, 분말형 단독, 액상형+분말형의 3종류 향미 성분 첨가 형태를 나누어 10인의 관능검사요원에 의해 9점 척도법의 관능검사를 실시하여 그 결과를 표 3에 나타내었다.To investigate the preference according to the type of flavor added, three types of flavor components were classified into three flavors: liquid type alone, powder type alone, liquid type + powder type. The sensory evaluation was carried out and the results are shown in Table 3.

표 3의 결과와 같이 액상형 또는 분말형 단독으로 사용한 경우 맛의 강도가 약하여 기호성이 현저히 떨어지는 것으로 나타났으며 액상형과 분말형을 함께 사용하였을 때의 기호도가 가장 좋게 나타나 분말형 조미소재를 함께 사용하는 것이 향미의 증진에 바람직한 결과를 가져오는 것을 알 수 있었다.As shown in Table 3, when used as a liquid or powder alone, the taste intensity was weak and the palatability was significantly lower. When the liquid type and the powder type were used together, the preference degree was the best, and the powdery seasoning material was used together It was found that the above-mentioned effect was favorable for the enhancement of the flavor.

(3) 1차 구이 공정(3) Primary grilling process

상기 (2)의 공정에서 옥배유와 불고기향의 지용성 액체 농축향을 혼합한 것을 원료김에 분사한 다음 170∼180℃에서 2∼5초간 굽는다.In the step (2), the mixture of oxbow oil and roasted liquor-rich liquid concentrate is sprayed onto the raw material and baked at 170 to 180 ° C for 2 to 5 seconds.

상기의 1차 구이 공정을 거치며 김의 색택이 청록색으로 변하며 액상향이 원료김에 충분히 스며들게 된다.After the primary roasting process described above, the color of the roots turns to cyan, and the liquid flavor is sufficiently impregnated in the raw material.

(4) 분말형 농축 조미 소재 분사 공정(4) Powder type concentrated seasoning material injection process

상기 1차 구이한 김에 Beef base 80중량%, 덱스트린 20중량%로 구성되는 것을 특징으로 하는 불고기맛의 분말형 농축 조미소재를 분사하여 불고기맛 풍미 특성을 보강하며 그 첨가량은 지용성 액상 농축향 : 분말형 조미소재가 4 : 6으로 되게 하는 것이 바람직하다.The beef base and the dextrin are composed of 80% by weight of beef base and 20% by weight of dextrin by spraying the powdery concentrated seasoning material to enhance the flavor and flavor of bulgogi, It is preferable that the type of seasoning be 4: 6.

상기 (2)의 공정에서 첨가한 지용성 액상 농축향과 본 공정에서 첨가하는 분말형 조미소재의 맛과 향이 함께 조화되어 가장 바람직한 향미를 낼 수 있어야 하기 때문에, 액상형 향성분과 분말형 조미 성분의 첨가 비율에 따른 기호도를 알아보기 최대 첨가 수준을 10중량%로 고정하고 첨가 비율을 조정하여 불고기맛 조미김을 시제품으로 제조한 다음 10인의 관능검사 요원을 대상으로 9점 척도법의 관능검사를 실시하여 그 결과의 평균값을 표 4와 표 5에 나타내었다.Since the flavor and flavor of the powder-type seasoning material added in the present step and the fat-soluble liquid-phase concentrated flavor added in the step (2) are harmonized together to obtain the most preferable flavor, the addition of the liquid flavor component and the powdery seasoning ingredient Determination of the degree of preference according to the ratio The maximum addition level was fixed at 10% by weight and the addition ratio was adjusted to produce the prototype of roasted meat flavored rice. The sensory evaluation of the 9 sensory test method was carried out for 10 sensory agents, The average values of the results are shown in Tables 4 and 5.

상기의 결과에서 알 수 있듯이 액상형과 분말형의 향미 성분을 혼합하여 기호도를 조사한 결과 액상형은 맛김의 향에 주로 영향을 주었고 분말형은 맛에 영향을 주었으며 액상형의 향성분이 최소한 4중량% 이상 첨가되어야만 소비자의 개인 차이에 의한 제품 기호도의 변화를 최소화시킬 수 있을 것으로 판단되었다.As can be seen from the above results, as a result of examining the preference of the mixture of the liquid type and the powdery type, the liquid type mainly influenced the flavor of the flavor, the powder type influenced the flavor, and the liquid flavor component contained at least 4 wt% It is possible to minimize changes in preference of products due to individual differences of consumers.

전체적으로 분말형의 조미 성분의 농도가 증가할수록 각 특성에 맞는 풍미 성분의 기호도가 증가하는 경향을 보였으나 6중량% 이상일 경우에는 기호도가 급격히 감소하므로 최종 제품의 액상형 향성분과 분말형 조미 성분의 첨가비율은 액상형 향성분 : 분말형 조미 성분이 4 : 6이 되도록 하는 것이 바람직한 것으로 판단되었다.As the concentration of the powdered seasoning ingredient increases, the preference degree of the flavor ingredient corresponding to each property tends to increase. However, when the concentration of the seasoning ingredient is higher than 6% by weight, the preference degree of the flavor ingredient rapidly decreases. It was judged that the ratio of the liquid type flavor component: powder type flavor component was preferably 4: 6.

(5) 2차 구이 공정(5) Second roasting process

상기 분말형 조미 성분을 분사한 원료김을 200∼250℃에서 5∼10초간 원적외선 처리로 구워서 최종 제품을 완성한다.The raw material powder sprayed with the above powdery seasoning ingredients is baked by far-infrared ray treatment at 200 to 250 캜 for 5 to 10 seconds to complete the final product.

2차 구이 공정을 거치며 김은 선명한 초록색이 되며 향미가 숙성되어 오랫동안 지속되며 식미기호성이 우수한 조미김이 완성된다.After the 2nd roasting process, the kimchi becomes a clear green color and the flavor is matured for a long time.

이하 실시예를 통하여 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail with reference to examples.

하기 실시예 및 비교예에서 사용한 원료김은 돌김시료(C형) 320g, 수분 6.4%의 대천산을 사용하였고 풍미 소재는 한국식품개발연구원에서 개발한 것을 사용하였다.In the following examples and comparative examples, Dae Chun acid (320 g) and water content (6.4%) were used as a raw material for the raw material of Kim, and the flavor material was developed by Korea Food Research Institute.

〈불고기맛 조미김〉<Taste of Bulgogi>

[실시예 1][Example 1]

옥배유에 Beef base 100중량%로 구성되는 불고기향의 지용성 액체 농축향을 옥배유 중량의 4중량%로 첨가, 혼합하여 원료김에 분사한 후 약 175℃에서 5초간 1차 구이한 다음 Beef base 80중량%, 덱스트린 20중량%로 구성되는 불고기맛의 분말형 조미소재를 옥배유 중량의 6중량%로 김 표면에 분사한 후 약 225℃에서 5초간 원적외선 구이 장치로 2차 구이하여 불고기맛 조미김을 제조하였다.The beverage was prepared by blending the fat-soluble liquid concentrate with 100% by weight of beef base and 4% by weight of the total weight of the beef jelly. The beef base was first roasted at 175 ° C for 5 seconds, , 20% by weight of dextrin was sprayed onto the surface of kimchi at a weight of 6% by weight of corn oil and then roasted with a far-infrared grinder at about 225 ° C for 5 seconds to prepare a roasted meat flavored kimchi .

[실시예 2][Example 2]

지용성 액체 농축향 : 분말형 조미 소재의 첨가량을 4.5 : 5.5중량%로 하여 첨가한 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Liquid-Liquid Concentrated Flavor: Prepared in the same manner as in Example 1 except that the added amount of the powdery seasoning material was adjusted to 4.5: 5.5 wt%.

[비교예 1][Comparative Example 1]

분말형 조미 소재를 첨가하지 않고 지용성 액체 농축향만을 첨가하며, 지용성 액체 농축향은 Beef base 15중량%, MCT oil 85중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Except that only the oil-soluble liquid concentrated flavor was added without adding powdered seasoning ingredients, and the fat-soluble liquid concentrated flavor was composed of 15% by weight of Beef base and 85% by weight of MCT oil.

[비교예 2][Comparative Example 2]

지용성 액체 농축향 : 분말형 조미 소재를 3 : 7중량%로 하여 첨가하되, 지용성 액체 농축향은 Beef base 15중량%, MCT oil 85중량%로 구성되며 분말형 조미 소재는 Beef base 15중량%, 아라비아검 15중량%, 덱스트린 70중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.Soluble concentrate flavor is composed of 15% by weight of beef base and 85% by weight of MCT oil, 15% by weight of beef base, 15% by weight of gum arabic and 70% by weight of dextrin.

[비교예 3][Comparative Example 3]

지용성 액체 농축향은 Beef base 20중량%, Garlic oil 2.5중량%, Pyrazine류 0.05중량%, sulfide류 0.16중량%, MCT oil 77.29중량%로 구성되며 분말형 조미 소재는 Beef base 15중량%, 아라비아검 15중량%, 덱스트린 70중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.The fat-soluble liquid concentrated flavor is composed of 20% by weight of beef base, 2.5% by weight of garlic oil, 0.05% by weight of pyrazine, 0.16% by weight of sulfide and 77.29% by weight of MCT oil. 15% by weight, and dextrin 70% by weight.

[비교예 4][Comparative Example 4]

지용성 액체 농축향은 Beef base 50중량%, MCT oil 50중량%로 구성되며 분말형 조미 소재는 Beef base 15중량%, 아라비아검 15중량%, 덱스트린 70중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.The fat-soluble liquid concentrated flavor was composed of 50% by weight of beef base and 50% by weight of MCT oil, and the powdery seasoning material was composed of 15% by weight of Beef base, 15% by weight of gum arabic and 70% by weight of dextrin. . &Lt; / RTI &gt;

[비교예 5][Comparative Example 5]

지용성 액체 농축향은 Beef base 50중량%, MCT oil 50중량%로 구성되며 분말형 조미 소재는 Beef base 80중량%, 덱스트린 20중량%로 구성된 것을 제외하고는 상기 실시예 1과 동일한 방법으로 제조하였다.The fat-soluble liquid concentrated flavor was composed of 50% by weight of beef base and 50% by weight of MCT oil, and powdered seasoning was prepared in the same manner as in Example 1 except that 80% by weight of beef base and 20% by weight of dextrin were used .

〈칼슘 첨가 불고기맛 조미김〉<Calcium added Bulgogi flavored seasoning Kim>

[실시예 3][Example 3]

옥배유에 Beef base 100중량%로 구성되는 불고기향의 지용성 액체 농축향을 옥배유 중량의 4중량%로 첨가하고 젖산 칼슘을 옥배유 중량의 6중량%로 첨가, 혼합하여 원료김에 분사한 후 약 175℃에서 5초간 1차 구이한 다음 Curry base 10중량%, 아라비아검 10중량%, 덱스트린 80중량%로 구성되는 불고기맛의 분말형 조미소재를 옥배유 중량의 6중량%로 김 표면에 분사한 후 약 225℃에서 5초간 원적외선 구이 장치로 2차 구이하여 조미김을 제조하였다.The concentrate of roasted liquor of the roasted beef flavor composed of 100% by weight of beef base was mixed with 4% by weight of the liquorice oil, and 6% by weight of the liquorice was added to and mixed with the liquorice. After 5 seconds of grinding, the roasted meat flavor consisting of 10% by weight of Curry base, 10% by weight of gum arabic and 80% by weight of dextrin was sprayed on the surface of Kim at 6 wt% For 5 seconds to make seasoning steaming.

[실시예 4][Example 4]

젖산 칼슘을 5중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 5% by weight.

[비교예 6][Comparative Example 6]

젖산 칼슘을 3중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 3% by weight.

[비교예 7][Comparative Example 7]

젖산 칼슘을 8중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 8 wt%.

[비교예 8][Comparative Example 8]

젖산 칼슘을 10중량%로 첨가한 것을 제외하고는 상기 실시예 3과 동일한 방법으로 제조하였다.Was prepared in the same manner as in Example 3, except that calcium lactate was added in an amount of 10% by weight.

[실험예][Experimental Example]

상기 실시예 및 비교예의 방법으로 제조된 조미김을 4×5㎝로 세절하여 선별된 10인의 관능검사요원을 대상으로 5점 척도법의 관능검사법을 실시하여 그 기호도의 평균값을 표 6와 표 7에 나타내었다.The sensory evaluation method of the 5-point scale method was applied to the 10 sensory testees selected by cutting the seasoning roots prepared in the above Examples and Comparative Examples to 4 × 5 cm, and the average value of the preference degree is shown in Table 6 and Table 7 Respectively.

풍미 강화제의 적정 종류 및 첨가 수준을 결정하고 칼슘의 적정 첨가 수준을 결정하기 위하여 관능 검사를 실시한 결과 표 6과 표 7의 결과와 같이 본 발명의 제조 방법에 의해 제조된 조미김이 김 고유의 향미와 더불어 불고기맛의 향미가 가장 좋은 것으로 나타났으며 칼슘 첨가에 따른 기호도 저하도 초래되지 않은 것으로 나타났다.As a result of the sensory evaluation to determine the proper type and level of the flavor enhancer and the level of addition of calcium, the results of Table 6 and Table 7 show that the seasoning prepared by the preparation method of the present invention has a unique flavor And flavor of Bulgogi was the most favorable. It was also found that there was no decrease in taste preference due to addition of calcium.

따라서 본 발명에 따른 불고기맛 조미김의 제조 방법은 불고기맛 풍미를 효과적으로 조미김에 부여할 수 있고 칼슘 성분도 강화할 수 있는 우수한 방법임을 알 수 있었다.Therefore, it can be seen that the method of producing roast meat flavored seasoning according to the present invention is an excellent method of effectively imparting savory flavor to seasonings and enhancing calcium content.

상기와 같이 이루어지는 본 발명에 의하면, 조미김의 가공 공정 중 불고기향의 액상형 향소재와 불고기맛의 분말형 조미소재를 김 표면에 분사하여 배소하는 공정을 개발함으로써 불고기맛 향미를 조미김에 부여하고 향미의 유지효과도 우수한 조미김의 제조 방법을 제공할 수 있다.According to the present invention as described above, a process of roasting a liqueur-like flavor ingredient of bulgogi and a powdery flavor ingredient of bulgogi flavor during roasting process of roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef, It is possible to provide a method of producing seasoned steaming which is excellent in the maintenance effect of seasoning.

또한 조미김에 칼슘을 첨가하는 공정을 개발함으로써 영양적 효능이 강화된 조미김의 제조 방법을 제공할 수 있다.Also, by developing a process for adding calcium to seasonings, it is possible to provide a method for producing seasoned seasoned rice with enhanced nutritional efficacy.

Claims (3)

조미김의 제조 방법에 있어서,In the method for producing seasoned laver, 옥배유에 Beef base 100중량%로 구성되는 지용성 액상 농축향을 옥배유 중량의 4∼10중량%로 첨가, 혼합하여 원료김에 분사하는 공정과,A step of adding and mixing the fat-soluble liquid-phase concentrated flavor composed of 100% by weight of Beef base to 4 to 10% by weight of the weight of corn oil, 상기 액상향 혼합유를 분사한 김을 170∼180℃에서 2∼5초간 굽는 1차 구이 공정과,A primary grinding step of grinding the steam sprayed with the liquid upward mixed oil at 170 to 180 DEG C for 2 to 5 seconds, 상기 1차 구이한 김에 Beef base 80중량%, 덱스트린 20중량%로 구성되는 분말형 농축 조미소재를 분사하되 지용성 액상 농축향 : 분말형 농축 조미소재의 첨가 비율이 4:6이 되도록 하는 공정과,Wherein the powdered concentrated seasoning material comprising 80% by weight of a beef base and 20% by weight of dextrin is sprayed, wherein the ratio of the oil-soluble liquid-phase concentrated flavor: powdered concentrated seasoned material is 4: 6, 상기 조미한 김을 200∼250℃에서 5∼10초간 원적외선 처리로 굽는 2차 구이 공정으로 구성되어 불고기맛이 나는것을 특징으로 하는 불고기맛 조미김의 제조 방법.Wherein the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef roasted at 200 to 250 캜 for 5 to 10 seconds. 제 1항에 있어서,The method according to claim 1, 상기 옥배유에 젖산 칼슘을 옥배유 사용량의 4∼6중량%로 첨가하여 혼합하는 공정을 더욱 포함하는 것을 특징으로 하는 불고기맛 조미김의 제조 방법.And adding calcium lactate at 4 to 6 wt% of the amount of corn oil to the corn oil, and mixing the corn oil with the calcium lactate. 제 1항에 있어서,The method according to claim 1, 상기 원료김은 수분 함량 5∼8%, 속당 중량이 290∼302g인 것을 특징으로 하는 불고기맛 조미김의 제조 방법.Wherein the roasted raw material has a moisture content of 5 to 8% and a weight per unit weight of 290 to 302 g.
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KR20030021332A (en) * 2001-09-05 2003-03-15 고금희 Toasted laver and producing method of it
KR100412910B1 (en) * 2001-12-24 2003-12-31 박장순 Seasoned laver contained ginseng and manufacturing method thereof
KR100467243B1 (en) * 2001-12-24 2005-01-24 박장순 Seasoned laver contained butter and calcium and manufacturing method thereof
KR100473392B1 (en) * 2001-12-28 2005-03-08 노중헌 Dried Seaweed contained red ginseng extract and method for making it

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KR20150142164A (en) 2014-06-11 2015-12-22 오신우 Spicy chili sauce and dried fruit coated with oil laver

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KR20030021332A (en) * 2001-09-05 2003-03-15 고금희 Toasted laver and producing method of it
KR20010112209A (en) * 2001-12-06 2001-12-20 김애정 Processing method of shrimp seasoning Laver
KR20010113625A (en) * 2001-12-10 2001-12-28 김애정 Processing method for the laver using product of sericulture
KR100412910B1 (en) * 2001-12-24 2003-12-31 박장순 Seasoned laver contained ginseng and manufacturing method thereof
KR100467243B1 (en) * 2001-12-24 2005-01-24 박장순 Seasoned laver contained butter and calcium and manufacturing method thereof
KR100473392B1 (en) * 2001-12-28 2005-03-08 노중헌 Dried Seaweed contained red ginseng extract and method for making it

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