KR20020037920A - seasoned laver for snack and manufacture method thereof - Google Patents

Abstract

PURPOSE: A process of preparing seasoned laver by applying a seasoning liquid of corn germ oil, salt and a pungent taste additive is provided. Therefore, the seasoned laver has an excellent taste and flavor. CONSTITUTION: A seasoning liquid of 62% by weight of corn germ oil, 35% by weight of salt and 3% by weight of a pungent taste additive is applied to the surface of dried laver and then the laver is roasted. The pungent taste additive is wasabi, red pepper paste, red pepper powder.

Description

Seasoned laver for snack and manufacture method

The present invention comprises a seasoning liquid by adding a spicy flavor such as red pepper powder or red pepper paste, mustard, and relates to a seasoned seaweed made by baking the seasoning liquid on a seaweed surface, and in particular, the flavor and spicy taste of seaweed can be mixed and enjoyed anytime and anywhere. It relates to seasoning laver for snacks and a method for producing the same.

In general, laver is inhabited at the upper end of temperate and one mid tidal flat, and its shape is similar to the green algae, which is very thin and flat frond, and the bag is very short from the point of attachment of rock.

Commonly grown in Korea and Japan, there are two kinds of aquaculture laver (Porphyra temera) and Radial laver (Porphyra yezoensis). (Porphyra seriata).

This laver is divided into dried laver and seasoned dried lavers according to the processing method after aquaculture, and dried laver is dried by thinly lavering seaweed and radiant laver. The drying method is sun drying and machine drying ( Warm air drying at 38-45 ° C) is used, and a large amount of vitamin C is contained.

Seasoned laver is heat-treated to even out the folds of dried laver, and then baked by applying seasoning liquid to one side. Sesame oil, refined cooking oil, and salt may be used as seasonings, and sometimes mixed with soy sugar, mirin, and spices.

Roughly seasoned liquid is applied to the sea surface and baked for 5 to 30 seconds at 180 ° C to 200 ° C. However, most seasoned seaweeds distributed in Korea and other countries are limited in their types and processing methods, and thus there is a problem that various flavors cannot be enjoyed.

In other words, the seasoned seaweed is difficult to put a difference in taste by seasoning with only cooking oil and salt, as described above, too salty to enjoy as a snack form and snack, and is limited to eating with rice because it is greasy. have.

The present invention has been made in view of such a conventional problem, and an object thereof is to provide a snack seasoning laver that can maximize the nutrients of laver and create various flavors.

Another object of the present invention is to provide a seasoning laver that can be enjoyed for snacking by adding a spicy seasoning liquid such as red pepper paste, red pepper powder, mustard and the like.

Another object of the present invention is to provide a seasoning laver that can increase the income and increase the economy of farmers and fishers according to the increased demand for seasoning laver by creating a new taste of seaweed that has not been developed until now.

The object of the present invention is to heat the dried laver to flatten, then apply the seasoning liquid to the laver surface, in the roasted seasoning laver, consisting of 62% jade oil, 35% oxo salt, 3% spicy additives on the laver surface It is prepared by baking seasoning liquid, making the seasoning liquid, applying the seasoning liquid to the seaweed surface, and then applying seasoning oil to it again, spraying the processed salt with the fine particles on the seaweed surface, and then baking it by applying heat. do.

Hereinafter, the present invention will be described in detail.

The technical feature of the present invention is to prepare a seasoning laver that can be easily enjoyed by anyone, by using a fine powder salt to make the taste uniform, and adding a spicy taste to create a new laver.

Firstly, the laver used in the present invention is preferably made of sesame, but other types of laver may be used if necessary.

Normally, the seaweed is attached to the intertidal zone, and is widely distributed from the vicinity of the estuary to the inner bay or the open sea, and each of the filaments grown in the shell of the seabed in the seabed when the water temperature is below 24 ° C in late September to early October Spores attached to their feet and grew up. When the shoots grow to about 1㎜, the cells become neutral spores from the end couple and fall off and attach to the feet again.

This asexual reproduction is repeated until the water temperature is less than 15 ℃, the shoots of the seaweed suddenly increases.

When the water temperature is 15 ℃ or lower, it starts to grow rapidly, and matures about 1 month later, and the confectionery and the sperm are formed separately in one individual.

In the present invention, the seasoning liquid is applied to the surface of the laver and baked by applying heat, and the temperature of the seasoning liquid is not too high or too low.

That is, the seasoning solution is made by adding salt and various seasoning liquids with a spicy taste to the surface of laver and baking it for 5 to 30 seconds at 180 ℃ to 200 ℃.

Preferably, the spicy flavor added to the seasoning liquid includes red pepper powder, red pepper paste, wasabi, that is, mustard, and the like, and other spicy flavors may be added.

Example 1 to Example 3 to be described later is the experimental data for adding the seasoning liquid by adding wasabi, red pepper powder, red pepper paste in the spicy taste, and obtain the optimum conditions among these ratios.

Basically, the laver applied to the above example was washed with seawater and fresh water using sesame seaweed (fresh seaweed), which was farmed in March on the west coast, and then degassed in a frame of 45 × 75 with 2cm thickness for 2 hours in the shade. The dried seaweeds were dried for 8 hours at 35 ° C. and then dried and dried with 340 g of seaweed produced in Haenam, Namhae.

In this case, the term “fire” refers to the steaming machine placed in an airtight waterproof foil at 35 to 60 ° C.

The materials used in the experiment were wasabi extract and powder in Example 1, pepper seed oil and pepper powder in Example 2, and glutinous rice kochujang in Example 3, as described above.

The overall experimental conditions were 100% of all ingredients, and the mixing ratio was varied from 10 to 30%. The materials used in the experiments were applied to seaweed with cooking oil containing 10%, 20%, and 30% of ingredients. The application rate is 2%, 3%, 5%, and taste and aroma are compared.

Of course, the ratio for the above conditions may vary, but preferably the ratio is maintained. This is to preserve the original taste of seaweed, because if it is more than that there is a risk of fading the taste of seaweed.

In the experiment, 20 prototypes were prepared for each condition, and the seasoning method of Kim's neck was applied to the manufacturing method of expanding for 10 seconds under the condition of 200 ° C at high pressure.

The following shows the experimental data of seasoned seaweed finished by adding wasabi, one of the hot seasoning liquids.

Washabi flavored laver Washabi extract and ox salt edible oil mixture ratio Seasoning Oxygen mixed oil Status of the sample Product inspection Remarks Jade oil Ox salt Go medium that Jade oil Sesame oil High (10%) Low (5%) incense zest Selection 75% 20% 5 95 5 ○ No abnormality in the shape of seaweed ○ △ ○ 75 〃 5 90 10 ○ 〃 ○ △ ○ 77 〃 3 95 5 ○ 〃 ○ △ ○ 77 〃 3 90 10 ○ 〃 ○ △ ○ 78 〃 2 95 5 ○ 〃 △ △ ○ 65% 30% 5 95 5 ○ 〃 ○ △ ○ 65 〃 5 90 10 ○ 〃 ○ △ ○ 67 〃 3 85 15 ○ 〃 ○ △ ○ 67 〃 3 95 5 ○ 〃 ○ △ ○ 68 〃 2 90 10 ○ 〃 △ △ ○ 58% 40% 2 95 5 ○ 〃 △ △ ○ 55 〃 5 95 5 ○ 〃 ○ △ ○ 57 〃 3 90 10 ○ 〃 ○ △ ○ 58 〃 2 85 15 ○ 〃 △ △ ○ 58 〃 2 95 5 ○ 〃 △ △ ○ 62% 35% 3 95 5 ○ 〃 ○ ○ ○ 62 〃 3 90 10 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○

(In the product inspection, the taste, aroma, color, and signs are indicated by ○ △ ×. ○: Good △: Normal ×: Bad)

First, Table 1 changes the seasonings of spicy flavor, that is, jade oil (edible oil) from 75% to 62%, and ox salts from 20% to 35% in sequence, followed by wasabi extract 2%, 3% and 5%. It was tested by applying, and the ratio of seasoning oil and oxo salt applied afterwards was also changed.

That is, the seasoned oil is mixed with jade oil and sesame oil, the jade oil is 95%, to 85% and in proportion to the sesame oil 5%, 10%, 15% in accordance with the change in the ratio of the spicy seasoning solution experiment In addition, oxo salt was also tested by substituting 5% and 10% for each change.

Here, the oxo salt refers to a processed fine particle different from other salts, and in the present invention, only oxo gold must be used, because when the salt is coarse with the spicy additive added to the seasoning liquid, on the other hand, the whole laver This is to spread the spray evenly.

As a result, wasabi seasoned laver showed the best flavor, flavor and color when the seasoning ratio of spicy seasoned oil was 62%, 35% of ox salt, and 3% of wasabi. The ratio of seasoning oil and ox salt was different. Did not affect.

Example 2 is to use red pepper powder, which was experimented by adjusting the seasoning liquid to which the red pepper powder was added in various ratios in the same manner as described above.

Oxo Gold Edible Oil Blend Ratio Seasoning Oxygen mixed oil Status of the sample Product inspection Remarks Jade oil Ox salt Red pepper powder Jade oil Sesame oil High (10%) Low (5%) incense zest Selection Go medium that 75% 20% 5 95 5 ○ No abnormality in the shape of seaweed ○ △ ○ 75 〃 5 90 10 ○ 〃 ○ △ ○ 77 〃 3 95 5 ○ 〃 ○ △ ○ 77 〃 3 90 10 ○ 〃 ○ △ ○ 78 〃 2 95 5 ○ 〃 △ △ ○ 65% 30% 5 95 5 ○ 〃 ○ △ ○ 65 〃 5 90 10 ○ 〃 ○ △ ○ 67 〃 3 85 15 ○ 〃 ○ △ ○ 67 〃 3 95 5 ○ 〃 ○ △ ○ 68 〃 2 90 10 ○ 〃 △ △ ○ 58% 40% 2 95 5 ○ 〃 △ △ ○ 55 〃 5 95 5 ○ 〃 ○ △ ○ 57 〃 3 90 10 ○ 〃 ○ △ ○ 58 〃 2 85 15 ○ 〃 △ △ ○ 58 〃 2 95 5 ○ 〃 △ △ ○ 62% 35% 3 95 5 ○ 〃 ○ ○ ○ 62 〃 3 90 10 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○

(O: Good, △: Normal, ×: Poor)

Pepper flavored seaweed in the experimental data also showed the most optimal taste under the same conditions.

In other words, jade oil (edible oil) was changed from 75% to 62% and oxalum from 20% to 35% sequentially, and red pepper powder 2%, 3% and 5% were applied sequentially. In addition, the ratio of seasoning oil and oxo salt applied afterwards was also changed.

As a result, red pepper seasoned seaweed showed the best flavor, flavor and color when the seasoning ratio of spicy flavor was 62% of jade oil, 35% of ox salt, and 3% of red pepper powder. As in the rain, it did not affect much.

Finally, the experimental data of seasoned red pepper paste seasoning is as follows.

Mixing ratio of red pepper paste and oxo-gold cooking oil Seasoning Oxygen mixed oil Status of the sample Product inspection Remarks Jade oil Ox salt Go medium that Jade oil Sesame oil High (10%) Low (5%) incense zest Selection 75% 20% 5 95 5 ○ No abnormality in the shape of seaweed ○ △ ○ 75 〃 5 90 10 ○ 〃 ○ △ ○ 77 〃 3 95 5 ○ 〃 ○ △ ○ 77 〃 3 90 10 ○ 〃 ○ △ ○ 78 〃 2 95 5 ○ 〃 △ △ ○ 65% 30% 5 95 5 ○ 〃 ○ △ ○ 65 〃 5 90 10 ○ 〃 ○ △ ○ 67 〃 3 85 15 ○ 〃 ○ △ ○ 67 〃 3 95 5 ○ 〃 ○ △ ○ 68 〃 2 90 10 ○ 〃 △ △ ○ 58% 40% 2 95 5 ○ 〃 △ △ ○ 55 〃 5 95 5 ○ 〃 ○ △ ○ 57 〃 3 90 10 ○ 〃 ○ △ ○ 58 〃 2 85 15 ○ 〃 △ △ ○ 58 〃 2 95 5 ○ 〃 △ △ ○ 62% 35% 3 95 5 ○ 〃 ○ ○ ○ 62 〃 3 90 10 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○ 62 〃 3 85 15 ○ 〃 ○ ○ ○

(O: Good, △: Normal, ×: Poor)

Gochujang in the experimental data also obtained the same results as the wasabi, pepper powder.

In conclusion, spicy seasoning laver of the present invention was found to be most preferred to use seasoning liquid composed of 62% jade oil, 35% oxo salt, 3% spicy additives.

In addition, in the present invention, by using the salt, i.e., the salt processed into fine particles, the salt may be evenly sprayed on the entire surface of the seaweed, thereby improving taste.

As described above, the present invention constitutes seasoning liquid by mixing jade pear oil, oxo salt, and hot additives, namely wasabi, red pepper powder, red pepper paste, etc., and by using the seasoning liquid to prepare seasoning laver, excellent taste and aroma, anytime, anywhere You can enjoy snacking seasoning laver.

Claims (6)

The dried laver is heat-treated and flattened, and then seasoning liquid is applied to the laver surface. The seasoning laver for snacking, characterized in that baked with seasoning liquid consisting of mixing 62% jade oil, 35% oxo salt, 3% spicy additives on the surface of the seaweed. 2. The seasoning for snacking according to claim 1, wherein the spicy additive is wasabi. The snacking seasoning for seaweed according to claim 1, wherein the spicy additive is red pepper powder. According to claim 1, The seasoning additive for snacks, characterized in that the spicy additive is gochujang. 2. The seasoning for snacking according to claim 1, wherein the salt is processed into fine particles. The dried laver is heat-treated and evened, then seasoning liquid is applied to the laver surface, and in the method of producing roasted laver Making a seasoning liquid composed by mixing 62% jade oil, 35% oxo salt, and 3% spicy additive, applying the seasoning liquid to the seaweed surface, and then applying seasoning oil to the seaweed surface again, A method of manufacturing a snack seasoning laver characterized in that the salt is sprayed and then heated to bake.