KR20020053151A - making method & composition for green seaweed mixture brown seaweed - Google Patents
making method & composition for green seaweed mixture brown seaweed Download PDFInfo
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- KR20020053151A KR20020053151A KR1020000082476A KR20000082476A KR20020053151A KR 20020053151 A KR20020053151 A KR 20020053151A KR 1020000082476 A KR1020000082476 A KR 1020000082476A KR 20000082476 A KR20000082476 A KR 20000082476A KR 20020053151 A KR20020053151 A KR 20020053151A
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Classifications
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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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Abstract
Description
본 발명은 미역배합김의 제조방법 및 그 조성물에 관한 발명이다.The present invention relates to a method for preparing seaweed blended seaweed and a composition thereof.
김은 해태(海苔)라고도 하며, 바다의 암초에 이끼처럼 붙어서 자라며, 몸은 긴 타원형 또는 선상 난형이며 가장자리에 주름이 있다.길이 14∼25㎝, 나비 5∼12㎝이며, 몸 상부는 적갈색이고 하부는 청록색이다. 몸은 엽상체(葉狀體)이고, 몸하부의 근양사(根楊絲)로 암초등에 붙는다.빛깔은 자줏빛 또는 자줏빛을 띤다. 한국의 연안에는 10월경 착생하여 겨울에서 봄에 걸쳐 번식하고, 그 후에는 차차줄어들어 3월 이후에는 과포자를 방출한후 엽체는 없어진다. 과포자는 조개껍덱 속에서 사상체로 여름을 지내고 9월 하순 수온이 23℃ 이하로 내리면 사상체에서 각포자가 나와 양식장 발에 붙어 번식을 한다.The seaweed is also called Haitai, and grows like moss on the reef of the sea. The body is long oval or linear ovate with wrinkles on the edge. The length is 14-25cm, butterfly 5-12cm, and the upper part of the body is reddish brown. The lower part is turquoise. The body is frond, and it is attached to the reef by the root of the muscle of the lower body. The color is purple or purple. On the coast of Korea, it grows in October and reproduces from winter to spring, and gradually decreases afterwards, and after March, leaves are released and the leaflets disappear. Conifers spend summer in filamentous shellfish shells, and in late September, when the water temperature drops below 23 ° C, spores emerge from the filamentous body and grow at the farm's feet.
자연산으로는 그 수요를 충족할수 없어 일찍부터 인공양식을 해 왔는데, 양식적지는 파도가 고요한 내만으로 조류의 소통이 잘되고 하천수의 영향이 어느정도 있어서, 비중이 1.018∼1.028인곳이 좋다.한국에서는 전남과 경암지역의 해안일대에서 주로 양식하는데, 특히 전남 완도산이 유명하다.Natural farming has not been able to meet the demand, so we have been artificially farming from early on. The farmland is good for tidal currents only because of the calm waves and the influence of river water. It mainly farms in coastal areas of the Gyeongam region, especially Wando Mountain in Jeonnam.
참고로 김은 홍조류로서 주기적으로 공기에 노출시켜 건조를 시켜야만, 건전한 엽체로 성장도 잘되며 맛도 좋아진다.For reference, seaweed is a red algae, which must be dried by exposure to air periodically, and it grows well as a healthy leaf and tastes better.
김의 상품성은 색깔, 광택, 맛에 의해 품질이 평가되고 주로 구운 김은 식용으로 한다.The commercial value of laver is evaluated by its color, gloss, and taste, and mainly baked laver is eaten.
유통보존시 습기를 접하면 변질되므로 장기 보관시 완전밀봉하에 냉장보관하여야 한다. 김 작황은 해황 변화에 민감하므로 풍흉이 심하여 가격변동폭이 크다.If moisture is encountered during distribution, it will be deteriorated. Since Kim is sensitive to changes in sea conditions, the price fluctuations are large due to severe weather conditions.
김은 탄수화물인 한천이 가장 많이 들어있으며, 그외에 헤미셀룰로스, 소르비톨, 둘시톨 등이 들어 있다.Laver contains the most carbohydrates, agar, and hemicellulose, sorbitol, and dulcitol.
지방은 거의 없으나, 단백질은 30∼40％ 함유되어 있다. 특히 트레오인,발린, 로이신, 이소로이신, 리신, 메티오닌,페닐알라닌, 트립토판 등의 필수 아미노산의 함량이 많다.It contains little fat but contains 30-40% protein. In particular, the content of essential amino acids, such as threoine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan.
그리고 카로틴을 가장 많이 함유하고 있어 비타민 A의 좋은 공급원이 된다. 김에는 푸코에리트로빈이 있어 특유한 빛깔을 내며, 디메틸술파이드에 의하여 독특한 맛과 냄새를 낸다. 특히 감료와 지미(肢味)를 가진 아미노산인 글리신과 알라닌의 함양이 높아 감칠맛이 나는 식품이다.It also contains the highest amount of carotene, making it a good source of vitamin A. The laver has fucoerythrobin, which gives it a distinctive color and a unique taste and smell by dimethyl sulfide. In particular, it has a rich flavor of glycine and alanine, amino acids with sweetener and Jimmy.
한편 미역은 갈조식물 미역과의 1년생 바닷말로서 몸은 암갈색을 띠고 외형적으로 뿌리,줄기 잎의 구분이 뚜렷한 엽상체(葉狀體) 식물로 한국 전연안에서 생육하기 때문에 일찍부터 애용된 기호식품으로 일찍 고려때부터 중국에 수출했다는 기록이 있으며 최근에는 양식기술이 발달되어 가공품으로 일본에 많이 수출되어 소득증대에 크게 기여하고 있다.On the other hand, seaweed is a year-old sea horse with brown seaweed seaweed. It is a frond plant with dark brown body and distinct roots and stems, and is grown as a favorite food from the early days of Korea. There is a record of export to China since the Goryeo Dynasty. Recently, aquaculture technology has been developed and exported to Japan as a processed product, greatly contributing to income increase.
미역이 성숙과 생식세포의 형성은 20℃ 이하에서 이루어지므로 수온이 높은 곳이나, 지나치게 낮은곳은 생육에 적합하지 않다.The maturation of the seaweed and the formation of germ cells are made at 20 ° C. or lower, so that the water temperature is high or too low, and is not suitable for growth.
미역의 양식은 9월말 또는 10월초에 시작하여, 4∼5월에 수확을 끝내는 거싱 보통으로, 가공식품으로는 미역볶음, 미역쌀등이 있으며, 국내특허 1998년 1098호에 의하면, 폐기하는 미역줄기를 일정크기로 세절해 80℃에서 증숙해 초록색소를 첨가해 세척탈수한후 각종 조미료를 첨가혼합함을 특징으로 하는 조미미역가공방법과 국내 특허 1987년 1619호 미역김의 제조방법에 의하면,저가의 미역을 주원료로 고가의 김과 유사한 맛과 조직을 갖도록 하는 미역김의 제조방법이 있었다.The seaweed farming is a gushing common that starts in late September or early October and finishes harvesting in April to May. Processed foods include seaweed roasting and seaweed rice, and according to Korean Patent 1998 No. 1098, According to the seasoning method and the manufacturing method of Korean seaweed laver 1987 1619 seaweed laver, characterized in that the stem is cut to a certain size, steamed at 80 ° C., added with green pigment, washed and dehydrated, and then mixed with various seasonings. There was a manufacturing method of seaweed seaweed that has a taste and texture similar to expensive seaweed as a main raw material with low priced seaweed.
또한, 일본 특허공보 소 49-8858호에 의하면, 알긴산, 한천, 전분등을 얇게 펴서 수분 또는 점착제 존재하에 미역을 파쇄혼합하여 판상으로 압착건조하는 방법이나, 미역 또는 다른 식용 해조성분을 셀룰로라제 등의 효소처리( 일본특허 공보소 50-16420)나 잎을 외피층과 육질층으로 분리시켜 점질물을 많이 함유하는 육질부를 제거하여 가공이 용이하게 하여 판상으로 제조하는 방법(일본특허공보소 57-19945호)이나, 미역 또는 해조류를 설탕,그루타민산 소다등의 조미액에 침지시켰다가 건조시켜 3∼4장씩 겹쳐서,가열압착하여 판상으로 가공하는 방법등이 있으나,상기와 같은 방법 등은 피막형성제의 사용비율이 높아 식품 위생상 문제가 있고, 가공면에 있어서도 미역 특유성분인 알긴산에 의하여, 김처럼 얇게 초재시킬수 없으며,또한 압착건조기의 구비에 따른 원가가 상승하며, 미역만을 사용해 김처럼 만든 미역김은 김에 비하여 부드럽지 못해 취급시 쉽게 부서져 상품성이 저하되며, 김에 비하여 감칠맛이 떨어지는 지는 경향이 있었다.Further, according to Japanese Patent Publication No. 49-8858, a method of spreading alginic acid, agar, and starch thinly, crushing and mixing the seaweed in the presence of moisture or an adhesive, and pressing and drying the seaweed into a plate-like form, Enzymatic treatment (Japanese Patent Publication No. 50-16420), etc., or the leaves are separated into the outer skin layer and the flesh layer to remove the meat part containing a lot of viscous material, thereby making it easier to process the plate (Japanese Patent Publication No. 57-19945 No.), seaweed or seaweed is immersed in a seasoning liquid such as sugar, glutamate, soda, dried, overlapping 3 to 4 pieces, and heat-pressing to form a plate, such as a film forming agent It has a high usage ratio, and there is a food hygiene problem, and alginate, which is a unique ingredient in seaweed, cannot be made as thin as seaweed. The costs rise, and only use wakame seaweed laver made like Kim is easily broken during handling can not be smooth compared to Kim and marketability is reduced, there was a tendency for the rich while you're falling in comparison.
이와 같이 본 발명은 밑반찬으로 영양과 인기가 높은 김을 제조하는데 있어서, 작황이 해황이나 풍흉에 변화가 심하여 매년 수요량이 일정치 않아 가격변동폭이 높음에 착안하여, 상대적으로 해황이나 풍흉에 민감하지 않고 생산량이 풍부한 미역을 김과 가미해 미역김을 만드는데 있다.Thus, in the present invention, in the manufacture of high-nutritional and popular laver as a side dish, the crop is severely changed in the sea sulphate and wind chestnut, and the demand is not constant every year. Seaweed laver is made by adding seaweed with abundant production to make seaweed laver.
상기와 같은 과제를 수행하는데 있어서, 양자 상호 양식과정이나,가공과정,식용방법이 서로 다르기 때문에, 상기 미역을 가미한 미역김의 제조에 있어서, 자연김의 영양과 맛 그리고 부드러움과 유지하기 위한 최적의 제조방법및 조성물을 제공하기 위한 것이다.In carrying out the above tasks, the bilateral cultivation process, processing process, and edible method are different from each other, and thus, in the preparation of seaweed laver with seaweed, it is optimal to maintain the nutrition and taste and softness of natural seaweed. It is to provide a process and composition.
상기와 같은 점을 감안하여 이하 첨부된 도면에 의하여 본 발명의 일실시 구성을 상세히 설명하면 다음과 같다.In consideration of the above, it will be described in detail one embodiment of the present invention by the accompanying drawings as follows.
실시예1.Example 1
어린미역을 자숙하여 줄기를 제거한체 염장보관한 미역을 청수로 수세해 이물질과 염분을 제거하고,길이 14∼25㎝, 나비 5∼12㎝로 채취된 김원료도 파쇄기로 2∼3㎜로 잘게 세절한후 탈수한 다음, 미역과 김을 적정비율로 혼합한 초재액에 참기름,맛소금,옥배유를 첨가한후 발에 초재한후 열풍건조기로 건조 완성한다.Wash the seaweed stored in salted body with fresh seaweed to remove foreign substances and salts. Also, seaweed raw material collected in length of 14-25cm and butterfly 5-12cm is finely chopped to 2-3mm with a crusher. After cutting, dehydrate and add sesame oil, salt, and jade oil to herbaceous solution mixed with seaweed and seaweed at an appropriate ratio.
실시예2.Example 2.
상기와 같은 제조방법에 의해 제조되는 미역김은 주원료로 김을 사용하며,미역을 보조제로 첨가하며, 양념류로 참기름및 맛소금 옥배유를 기타 첨가제로 사용하는 것으로서, 본 발명에서는 김원료 68%, 미역30%, 참기름 0.5%, 맛소금 0.5%, 옥배유1%를 첨가함을 특징으로 한다.Seaweed laver prepared by the above-mentioned manufacturing method uses laver as the main raw material, add seaweed as an adjuvant, using sesame oil and salt salt jade oil as other additives in the present invention, in the present invention seaweed raw material 68%, seaweed 30 %, Sesame oil 0.5%, taste salt 0.5%, jade oil 1% is characterized in that the addition.
이와 같이 원료김에 양식과정이나 가공과정및 식용방법이 서로 상이한 김과 미역을 혼합가공한 미역김에 의한 구성되는 본 발명은 맛,씹는 감각이 좋아 소비자들호 부터 호평을 받고 있으며, 김과 미역의 영양분을 동시에 섭취할수 있어 해조류 복합 영양소라 할수 있다.As described above, the present invention, which is composed of seaweed laver mixed with different laver and seaweed, has a favorable taste and chewing taste, and has been well received by consumers. Can be taken at the same time can be called algae complex nutrients.
한편,본 발명에 의한 제조방법에 따라 각 조성한 미역김의 관능검사를 실시한 결과 기호성에 있어서, 아래 표 1의 조성예 1군의 조성예에 따른 기호도가 표 2와 같이 김과 유사하게 평가 되였으며, 일편으론 미역김의 특유한 맛을 더욱 선호 하는 경향도 있었다.On the other hand, as a result of sensory inspection of each seaweed laver prepared according to the manufacturing method according to the present invention, the palatability according to the composition example of the composition example 1 group in Table 1 below was evaluated similar to laver as shown in Table 2 On one side, they also tended to prefer the peculiar taste of seaweed laver.
〔표 1〕Table 1
미역김의 조성물Composition of Seaweed Seaweed
(단위:함량%)(Unit: Content%)
〔표 2〕Table 2
관능검사 성적표Sensory test report card
주) 관능성적은 일반김의 기호도에 대한 백분율을 기준으로 10명을 기준으로 1인당 10점으로 채점 한 것임.Note) Sensory scores are based on 10 points per person based on the percentage of general laver.
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| KR1020000082476A KR20020053151A (en) | 2000-12-27 | 2000-12-27 | making method & composition for green seaweed mixture brown seaweed |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101328264B1 (en) * | 2013-06-28 | 2013-11-14 | (주)해원식품 | A laver composition having hansaan ramie and the method of making it |
| KR101459639B1 (en) * | 2013-03-06 | 2014-11-12 | 조정행 | Method for manufacturing dried laver |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5581573A (en) * | 1978-12-16 | 1980-06-19 | Yasushi Yamamoto | Method of making food mainly consisting of seaweed |
| KR870001619A (en) * | 1985-07-12 | 1987-03-17 | 제이. 제이. 서맨. | Current-limited circuit breaker with arc rectifying structure |
| KR890016926A (en) * | 1988-05-04 | 1989-12-14 | 박재규 | How to prepare nutritional seaweed |
| JPH0466073A (en) * | 1990-07-04 | 1992-03-02 | Ootsubo Tekko:Kk | Laver food |
-
2000
- 2000-12-27 KR KR1020000082476A patent/KR20020053151A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5581573A (en) * | 1978-12-16 | 1980-06-19 | Yasushi Yamamoto | Method of making food mainly consisting of seaweed |
| KR870001619A (en) * | 1985-07-12 | 1987-03-17 | 제이. 제이. 서맨. | Current-limited circuit breaker with arc rectifying structure |
| KR890016926A (en) * | 1988-05-04 | 1989-12-14 | 박재규 | How to prepare nutritional seaweed |
| JPH0466073A (en) * | 1990-07-04 | 1992-03-02 | Ootsubo Tekko:Kk | Laver food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101459639B1 (en) * | 2013-03-06 | 2014-11-12 | 조정행 | Method for manufacturing dried laver |
| KR101328264B1 (en) * | 2013-06-28 | 2013-11-14 | (주)해원식품 | A laver composition having hansaan ramie and the method of making it |
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