KR20010067831A - Spicy laver and method of making it - Google Patents
Spicy laver and method of making it Download PDFInfo
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- KR20010067831A KR20010067831A KR1020010017276A KR20010017276A KR20010067831A KR 20010067831 A KR20010067831 A KR 20010067831A KR 1020010017276 A KR1020010017276 A KR 1020010017276A KR 20010017276 A KR20010017276 A KR 20010017276A KR 20010067831 A KR20010067831 A KR 20010067831A
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- seaweed
- laver
- seasoning
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- 241000206607 Porphyra umbilicalis Species 0.000 title claims description 22
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 33
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000000843 powder Substances 0.000 claims abstract description 27
- 241001474374 Blennius Species 0.000 claims abstract description 25
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 17
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 241000722363 Piper Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 239000002994 raw material Substances 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 239000006000 Garlic extract Substances 0.000 claims description 9
- 235000020706 garlic extract Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 6
- 240000006108 Allium ampeloprasum Species 0.000 claims description 4
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000011888 snacks Nutrition 0.000 abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 6
- 239000004278 EU approved seasoning Substances 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 4
- 239000011248 coating agent Substances 0.000 abstract 1
- 238000000576 coating method Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000012046 side dish Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 9
- 239000008159 sesame oil Substances 0.000 description 7
- 235000011803 sesame oil Nutrition 0.000 description 7
- 244000203593 Piper nigrum Species 0.000 description 6
- 240000002234 Allium sativum Species 0.000 description 4
- 241000196222 Codium fragile Species 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 3
- 235000013555 soy sauce Nutrition 0.000 description 3
- 241000234282 Allium Species 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
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000002075 main ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229940072113 onion extract Drugs 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 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
- 229920001817 Agar Polymers 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
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 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
- 239000008272 agar Substances 0.000 description 1
- 235000004279 alanine Nutrition 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
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- -1 green onion extract Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000004575 stone Substances 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
Classifications
-
- 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
- A23V2300/10—Drying, dehydrating
Landscapes
- Edible Seaweed (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 양념김 및 그의 제조방법에 관한 것으로, 보다 상세하게는, 고추장을 주성분으로 하고, 여기에 파, 마늘, 참기름, 깨소금, 고춧가루와 같은 각종 양념이 혼합된 양념장을 만들어 마른 김의 표면에 도포한 다음, 자연건조시켜 진공포장한 양념김 및 그의 제조방법에 관한 것이다.The present invention relates to a seasoning laver and a method for manufacturing the same, and more specifically, to make a seasoning sauce mixed with various seasonings such as red pepper, garlic, sesame oil, sesame salt, red pepper powder to the surface of dried laver The present invention relates to a seasoning laver and a method for producing the same, which are then dried and vacuum-packed after application.
해태(海苔)라고도 하는 김은 바다의 암초에 이끼처럼 붙어서 자라며, 양식되는 종류로는 주로 참김과 방사무늬의 돌김이 있다. 김의 성분을 보면, 탄수화물인 한천이 가장 많이 들어 있으며, 단백질과 트레오닌 같은 필수아미노산이 다량 함유되어 있다. 또 다른 해조류와 마찬가지로 김에는 Na ·K ·Ca ·P ·Fe ·L ·Br 등의 무기질을 비롯하여, 비타민 A, 비타민 C 등도 비교적 많이 함유되어 있다. 특히 감미와 지미(脂味)를 가진 아미노산인 글리신과 알라닌의 함량이 높아 감칠맛을 낸다.Seaweed, also known as Haitai, grows like moss on the reefs of the sea. The types of farming are mainly seaweed and radiated stone. The seaweed contains the most carbohydrates, agar, and high amounts of essential amino acids such as protein and threonine. Like other seaweeds, laver contains relatively large amounts of minerals such as Na, K, Ca, P, Fe, L, and Br, as well as vitamin A and vitamin C. In particular, the high content of glycine and alanine, amino acids with sweetness and Jimmy, gives a rich taste.
이와 같이 영양이 풍부하고 맛도 좋은 김은 일반가정에서 자주 취식하고 있다. 이러한 김을 취식하는 방법으로는 별도의 양념이나 향신료를 첨가하지 않고 날 김을 가스렌지 등에 구운 다음 간장과 같은 양념장에 찍어 먹거나, 날 김의 표면에참기름을 바르고 적량의 소금을 뿌린 다음 이를 가스렌지 등에 구워서 먹는 방법이 있다.Nutritious and tasty laver is often eaten at home. In order to eat such seaweed, you can bake raw seaweed on a gas stove without adding any seasoning or spices and dip it in a seasoning sauce such as soy sauce, or apply sesame oil on the surface of raw seaweed and sprinkle it with salt. There is a way to eat baked on the back.
최근에는 소비자가 간편하게 구입하여 먹을 수 있도록 하기 위해 날 김의 표면에 참기름 등을 바르고 불에 구운 다음, 적당한 크기로 절단하여 포장한 제품이 널리 판매되고 있다.In recent years, in order to allow consumers to easily purchase and eat, sesame oil or the like is applied to the surface of raw seaweed, roasted, and then cut and packaged to a suitable size.
그러나, 김 표면에 참기름 등을 바르고 소금을 뿌려서 포장한 경우에, 장시간 취식하지 않고 보관하게 되면 참기름 등에 의해 김이 산화되어 김 고유의 영양소와 풍미가 파괴될 우려가 있다. 또한, 기름에 바르거나 김을 구워서 간장에 찍어먹는 방법은 오랫동안 취식하던 방법이므로 많은 사람들이 식상해 있으며, 술안주나 간식용으로 먹기에는 부적합하다.However, if sesame oil or the like is applied to the surface of the seaweed and packed with salt, the seaweed may be oxidized by sesame oil or the like and the nutrients and flavors of seaweed may be destroyed when stored without eating for a long time. In addition, soaked in oil or baked with soy sauce soaked in soy sauce is a way of eating for a long time, many people are fed, and not suitable for snacks or snacks.
이와 같은 문제점을 해결하기 위한 본 발명은 고추장을 주성분으로 하고 파, 마늘, 참기름, 깨소금 등이 추가로 포함된 양념장을 만들어 김이나 파래김의 표면에 도포한 다음, 자연건조하여 포장함으로써, 술안주용이나 어린이들의 간식용으로 이용할 수 있는 양념김 및 그의 제조방법을 제공하는데 그 목적이 있다.The present invention for solving the above problems is made by adding kochujang as a main ingredient, and added to the surface of laver or garlic, sesame oil, sesame salt, etc., coated on the surface of laver or seaweed, and then dried and packaged for drinking, The purpose of the present invention is to provide seasoning laver and its manufacturing method that can be used as snacks for children.
상술한 목적을 달성하기 위한 본 발명의 양념김은 조성물의 총중량을 기준으로 하여 고춧가루 2∼3중량%, 구연산 0.15∼2.4중량%, 후추분말 0.3∼0.5중량%, 참깨 0.2∼0.5중량%, 설탕 6∼8중량%, 정제염 0.3∼0.5중량%를 혼합하여 만든 분말원료와, 주제탱크에 고추장 20∼25중량%, 파엑기스 2.0∼3.0중량%, 마늘엑기스0.3∼0.5중량%를 넣고 혼합하여 만든 액상원료를 교반하여 만든 양념장이 도포된 것을 특징으로 한다.Seasoning laver of the present invention for achieving the above object is based on the total weight of the composition of red pepper powder 2-3%, citric acid 0.15-2.4% by weight, pepper powder 0.3-0.5% by weight, sesame 0.2-0.5% by weight, sugar 6-8% by weight, 0.3-0.5% by weight of refined salt mixed with 20-25% by weight of kochujang, 2.0-3.0% by weight of extract, and 0.3-0.5% by weight of garlic extract. It is characterized in that the marinade made by stirring the liquid raw material is applied.
또한, 본 발명의 양념김 제조방법은 조성물의 총중량을 기준으로 하여 고춧가루 2∼3중량%, 구연산 0.15∼2.4중량%, 후추분말 0.3∼0.5중량%, 참깨 0.2∼0.5중량%, 설탕 6∼8중량%, 정제염 0.3∼0.5중량%를 혼합하여 분말원료를 만드는 단계와, 주제탱크에 고추장 20∼25중량%, 파엑기스 2.0∼3.0중량%, 마늘엑기스 0.3∼0.5중량%를 넣고 혼합하여 액상원료를 만드는 단계와, 상기 액상원료를 교반기에 넣고 교반하면서 상기 분말원료를 혼합하여 양념장을 만드는 단계와, 마른 김의 표면에 상기 양념장을 도포하는 단계와, 상기 양념장이 도포된 김을 통풍이 잘되는 곳에 방치하여 자연건조시키는 단계와, 자연건조된 김을 진공포장기로 포장하는 단계를 포함하는 것을 특징으로 한다.In addition, seasoning laver production method of the present invention based on the total weight of the composition of red pepper powder 2-3%, citric acid 0.15-2.4% by weight, pepper powder 0.3-0.5% by weight, sesame 0.2-0.5% by weight, sugar 6-8 Mixing the weight%, 0.3-0.5% by weight of refined salt to make powdered raw materials, 20-25% by weight of kochujang, 2.0-3.0% by weight of extract, and 0.3-0.5% by weight of garlic extract, mixed with liquid Making a sauce, mixing the powdered raw material while stirring the liquid raw material into a stirrer and making a seasoning sauce, applying the seasoning sauce to the surface of the dried laver, and the seasoning paste coated laver where it is well ventilated. It is characterized in that it comprises the step of naturally drying to leave, and the step of packaging the naturally dried laver with a vacuum packaging.
술안주나 어린이들의 간식으로도 이용함으로써, 식용으로서의 김의 활용도를 높이기 위한 방안으로, 본 발명에서는 다음과 같은 조성을 갖는 양념장을 제조하였다. 먼저, 고춧가루 2∼3중량%, 구연산 0.15∼2.4중량%, 후추분말 0.3∼0.5중량%, 참깨 0.2∼0.5중량%, 설탕 6∼8중량%, 정제염 0.3∼0.5중량%를 혼합하여 분말원료를 만든다. 다음에, 주제탱크에 고추장 20∼25중량%, 파엑기스 2.0∼3.0중량%, 마늘엑기스 0.3∼0.5중량%를 넣고 혼합하여 액상원료를 만든다. 다음에, 액상연료와 분말원료를 교반기에 넣고 교반하면서 양념장을 완성한다.By using it as a snack or snacks of children, as a way to increase the utilization of seaweed as an edible, in the present invention was prepared marinade having the following composition. First, red pepper powder 2-3% by weight, citric acid 0.15-2.4% by weight, pepper powder 0.3-0.5% by weight, sesame 0.2-0.5% by weight, sugar 6-8% by weight, refined salt 0.3-0.5% by weight Make. Next, 20-25 wt% of red pepper paste, 2.0-3.0 wt% of leek extract, and 0.3-0.5 wt% of garlic extract are mixed in the main tank to make a liquid raw material. Next, the liquid fuel and the powder raw material are put into a stirrer, and the sauce is completed while stirring.
상기 양념장의 조성물중 분말원료는 고춧가루 2.5중량%, 구연산 0.2중량%, 후추분말 0.40중량%, 참깨 0.30중량%, 설탕 7.0중량%, 정제염 0.4중량%를 포함하는것이 바람직하고, 상기 액상원료는 고추장 22.0중량%, 파엑기스 2.5중량%, 마늘엑기스 0.40중량%를 포함하는 것이 바람직하다.The powder raw material in the composition of the seasoning is preferably 2.5% by weight of red pepper powder, 0.2% by weight citric acid, 0.40% by weight of black pepper powder, sesame 0.30% by weight, sugar 7.0% by weight, 0.4% by weight of refined salt, the liquid raw material is red pepper paste It is preferred to include 22.0% by weight, 2.5% by weight of extract, 0.40% by weight of garlic extract.
이와 같은 구성을 갖는 본 발명에 따른 양념장 조성물은 다음과 같은 방법에 의해서 제조된다.Seasoning composition according to the present invention having such a configuration is prepared by the following method.
분말원료 혼합공정Powder raw material mixing process
전처리후 마쇄 건조된 고춧가루, 구연산, 후추분말, 참깨, 설탕 및 정제염을 혼합한 후, 믹서기등으로 균질화되게 교반하여 분말제품을 만든다.After pretreatment, the ground ground red pepper powder, citric acid, pepper powder, sesame seeds, sugar and refined salt are mixed and then homogenized with a mixer to make a powder product.
액상원료 혼합공정Liquid raw material mixing process
조제탱크에 고추장과 고과당, 파엑기스, 마늘엑기스를 첨가하고, 70℃ 이상으로 가열하면서 교반기로 교반하여 균질화시킴으로써 액상원료를 제조한다. 물론, 파엑기스나 마늘엑기스 대신에 생파나 생마늘을 잘게 분쇄하여 즙을 낸 다음, 이를 상기 조성만큼 첨가하여 만들 수도 있다.Kochujang, high fructose, green onion extract, and garlic extract are added to the preparation tank, and the liquid raw material is prepared by homogenizing by stirring with a stirrer while heating to 70 ° C. or more. Of course, instead of the green onion extract or garlic extract finely pulverized green onions or raw garlic can be juiced, then added by the composition as described above.
이상에서 얻은 액상원료를 혼합하여 균질화시킨 다음, 분말원료를 시간적인 간격을 두고 서서히 투입하고, 충분히 균질화시키면서 소정의 온도(가령, 120℃)에서 10초간 고온살균 처리한다.The liquid raw materials obtained above are mixed and homogenized, and then the powder raw material is gradually added at a time interval, and subjected to high temperature sterilization at a predetermined temperature (eg, 120 ° C.) for 10 seconds while being sufficiently homogenized.
이와 같이 얻은 양념장은 레토로트용 알루미늄 파우치 또는 유리병에 적정량 충전하여 포장한 후에 제품으로 판매하는 것이 가능하다.The seasoning sauce thus obtained can be sold as a product after being packed in an appropriate amount in a retorot aluminum pouch or glass bottle.
이상의 제조공정에서 만들어진 양념장은 페이스트상이고, 상온유통에서 1년간 사용이 가능하며, 일반 가정에서는 양념장을 구입하여 김이나 파래김에 발라서 취식할 수 있다.Seasoning sauce made in the above manufacturing process is paste-like, can be used for 1 year at room temperature distribution, and can be eaten by applying seasoning laver or green seaweed at general households.
그러나, 본 발명에서는 추가적으로 상기 양념장을 이용하여 양념김을 제조하였다. 즉, 마른 김이나 파래김의 한쪽면에 양념장을 도포한 다음, 양념장이 도포된 김을 통풍이 잘되는 곳에 방치하여 자연건조시킨다. 다음에, 자연건조된 김을 진공포장기로 포장하여 제품화함으로써, 보다 간편하게 취식할 수 있다.However, in the present invention, seasoning laver was prepared using the seasoning. In other words, after applying the seasoning paste on one side of the dry seaweed or green seaweed, the dried seaweed is left in a well-ventilated place to dry naturally. Next, the naturally dried laver is packaged in a vacuum packaging machine and commercialized, so that it can be eaten more easily.
실시예 1Example 1
고춧가루 2중량%, 구연산 0.18중량%, 후추분말 0.40중량%, 참깨 0.30중량%, 설탕 6.50중량%, 정제염 0.45중량%를 혼합하여 믹서기로 균질하게 혼합한다. 다음에, 조제탱크에 고추장 22.0중량%, 파엑기스 3.0중량%, 마늘엑기스 0.40중량%를 첨가하고, 균질하게 교반한다. 이 혼합물을 교반기로 균질 교반하면서 70℃에서 10분동안 예비 살균한다. 여기에 상기 분말원료를 투입하여 균질화시키면서 120℃에서 10초간 고온살균 처리한 후, 알루미늄 파우치 또는 유리병에 적정량을 투입하고 포장하여 양념장을 제조하였다.Red pepper powder 2% by weight, citric acid 0.18% by weight, pepper powder 0.40% by weight, sesame 0.30% by weight, sugar 6.50% by weight, refined salt 0.45% by weight is mixed homogeneously with a blender. Next, 22.0% by weight of kochujang, 3.0% by weight of leek extract, and 0.40% by weight of garlic extract are added to the preparation tank and stirred homogeneously. The mixture is presterilized for 10 minutes at 70 ° C. with homogeneous stirring with a stirrer. After putting the powder raw material therein and homogenizing the solution at high temperature for 10 seconds at 120 ° C., an appropriate amount was added to an aluminum pouch or glass bottle and packaged to prepare a seasoning sauce.
이렇게 만들어진 양념장을 붓으로 김 또는 파래김의 한쪽 표면에 골고루 도포한 다음, 4시간 정도 통풍이 잘되는 장소에서 방치하여 자연건조시켜 양념이 완전히 건조되도록 한다. 다음에, 양념장이 도포된 김을 비닐봉지에 넣고 진공포장기로 진공 포장하여 완성한다. 이때, 먹기 좋게 하기 위하여 김을 절단기로 소정의 크기로 절단하여도 좋다.Apply the seasoning sauce evenly to one surface of seaweed or green seaweed with a brush, and then leave it in a well-ventilated place for about 4 hours to dry naturally. Next, the laver coated with the seasoning is put into a plastic bag and vacuum-packed with a vacuum packaging machine to complete. At this time, in order to make it easy to eat, you may cut seaweed to predetermined size with a cutter.
이상으로 설명한 본 발명에 의하면, 고추장을 주성분으로 하고 파, 마늘, 참기름, 깨소금 등이 추가로 포함된 양념장을 만들어 김이나 파래김의 표면에 도포한다음, 자연건조하여 포장함으로써, 술안주용이나 어린이들의 간식용으로 이용할 수 있으므로, 김이 갖고 있는 각종 영양소를 그대로 유지하면서도 한결 입맛을 돋굴 수 있는 식품으로 활용할 수 있다.According to the present invention described above, by making a marinade containing red pepper paste as a main ingredient, green onions, garlic, sesame oil, sesame salt, etc. is further applied to the surface of seaweed or green seaweed, and then dried and packaged in a way, Since it can be used as a snack for them, it can be used as a food that can enhance the appetite while maintaining various nutrients that Kim has.
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| KR1020010017276A KR20010067831A (en) | 2001-04-02 | 2001-04-02 | Spicy laver and method of making it |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101006686B1 (en) * | 2010-07-15 | 2011-01-10 | 강순옥 | Method for producing seasoned laver and seasoned laver produced by the same |
| KR101129424B1 (en) * | 2009-08-27 | 2012-03-26 | 강순옥 | Purple laver pickle of low salt using sorbitol and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970068901A (en) * | 1996-04-16 | 1997-11-07 | 이응효 | Manufacturing method of Kimjongrim |
| KR19990073607A (en) * | 1999-07-29 | 1999-10-05 | 정현택 | Method for baking dried laver with seasoning |
| KR20000030316A (en) * | 2000-02-22 | 2000-06-05 | 김신 | Laver having a sauce and the making method |
| KR20000053966A (en) * | 2000-05-15 | 2000-09-05 | 김경남 | Seasoned laver processing method |
| KR20010038748A (en) * | 1999-10-27 | 2001-05-15 | 도훈 | Roasted Laver With Special Taste And Process For Preparing Thereof |
| KR20020037920A (en) * | 2000-11-16 | 2002-05-23 | 정희호 | seasoned laver for snack and manufacture method thereof |
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2001
- 2001-04-02 KR KR1020010017276A patent/KR20010067831A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR970068901A (en) * | 1996-04-16 | 1997-11-07 | 이응효 | Manufacturing method of Kimjongrim |
| KR19990073607A (en) * | 1999-07-29 | 1999-10-05 | 정현택 | Method for baking dried laver with seasoning |
| KR20010038748A (en) * | 1999-10-27 | 2001-05-15 | 도훈 | Roasted Laver With Special Taste And Process For Preparing Thereof |
| KR20000030316A (en) * | 2000-02-22 | 2000-06-05 | 김신 | Laver having a sauce and the making method |
| KR20000053966A (en) * | 2000-05-15 | 2000-09-05 | 김경남 | Seasoned laver processing method |
| KR20020037920A (en) * | 2000-11-16 | 2002-05-23 | 정희호 | seasoned laver for snack and manufacture method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101129424B1 (en) * | 2009-08-27 | 2012-03-26 | 강순옥 | Purple laver pickle of low salt using sorbitol and preparation method thereof |
| KR101006686B1 (en) * | 2010-07-15 | 2011-01-10 | 강순옥 | Method for producing seasoned laver and seasoned laver produced by the same |
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