KR20020081982A - Manufacturing method for functional laver - Google Patents
Manufacturing method for functional laver Download PDFInfo
- Publication number
- KR20020081982A KR20020081982A KR1020010021639A KR20010021639A KR20020081982A KR 20020081982 A KR20020081982 A KR 20020081982A KR 1020010021639 A KR1020010021639 A KR 1020010021639A KR 20010021639 A KR20010021639 A KR 20010021639A KR 20020081982 A KR20020081982 A KR 20020081982A
- Authority
- KR
- South Korea
- Prior art keywords
- laver
- seaweed
- turmeric
- salt
- turmeric powder
- Prior art date
Links
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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
Abstract
Description
본 발명은 탄수화물인 한천과 단백질 및 수종의 필수아미노산과 각종의 무기질, 비타민류 등을 다량 함유하고 있는 김에 관한 것으로서, 보다 구체적으로는 김에 적량의 삼백초 잎과 울금분말을 첨가하여 김의 성상을 향상시키고 소화불량 등의 질병도 예방할 수 있도록 한 기능성 김을 제공코자 한 것이다.The present invention relates to laver containing carbohydrate agar, protein and several essential amino acids, various minerals, vitamins, and the like, and more specifically, by adding an appropriate amount of triticale leaf and turmeric powder to laver to improve the appearance of laver. It is to provide functional laver to prevent diseases such as indigestion.
일반적으로 널리 알려진 식품으로 김은 탄수화물인 한천이 가장 많이 들어 있으며, 그 외에 헤미셀룰로오스 ·소르비톨 ·둘시톨 등이 들어 있으며, 지방은 거의 없으나 단백질은 30∼40% 함유되어 있고, 특히, 트레오닌 ·발린 ·로이신 ·이소로이신 ·리신 ·메티오닌 ·페닐알라닌 ·트립토판 등의 필수아미노산의 함량이 많고 다른 해조류와 마찬가지로 Na ·K ·Ca ·P ·Fe ·L ·Br 등의 무기질이 함유되으며 카로틴을 많이 함유하고 있어 비타민 A의 좋은 공급원이 되고 있으며, 그 밖에 리보플라빈 ·니아신 ·비타민 C 등도 비교적 많이 함유되어 있고 독특한 맛으로 인하여 널리 식용되고 있다.The most widely known food is laver, which contains the most carbohydrates, agar, hemicellulose, sorbitol, dulcitol, etc., with little fat but 30 ~ 40% of protein, especially threonine, valine, It contains a lot of essential amino acids such as leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan.It contains minerals such as Na, K, Ca, P, Fe, L, and Br like carotene. It is a good source of vitamin A, and also contains relatively high amounts of riboflavin, niacin, and vitamin C, and is widely consumed due to its unique taste.
상기한 바와 같은 김은 통상 김(해태(海苔))을 채취하고 세척하여 건조하고, 식용하기 알맞게 기름과 적당량의 소금을 도포하여 적당하게 구워서 먹는다.As described above, laver is usually collected by laver (Haetai), dried by washing, and coated with oil and an appropriate amount of salt to be edible, and then baked properly.
한편 현대인들은 산업의 고도화 등으로 인하여 스트레스성 소화불량 등과 같은 질병으로 인하여 상당수가 각종 의약품을 복용하고 있는 실정으로 의약품 오,남용으로 인한 부작용을 호소하는 경우 등도 발생하고 있다.On the other hand, modern people are taking various medicines due to diseases such as stress indigestion due to the advancement of the industry, and there are cases of complaining side effects due to drug misuse and abuse.
이에 본 발명에서는 간편하게 먹을 수 있는 김을 제조시에 적당량의 울금(鬱金;심황(深黃)이라고도 함. 학명: Curcuma longa L)과 삼백초(三白草)잎을 투입함으로서 울금과 삼백초가 갖는 색상이 외부로 노출되게 하고, 독특한 울금 향기와 맛을 가미하여 성상을 향상시킴은 물론이고, 김을 먹을 때 울금과 삼백초가 가지는 성분을 동시에 섭취할 수 있도록 하여 소화불량등과 같은 각종 질병을 예방할 수 있는 기능성 김의 제조방법을 제공함에 본 발명의 기술적 과제를 두고 본 발명을 완성한 것이다.Therefore, in the present invention, a convenient amount of seaweed is also known as turmeric (鬱 金; turmeric (시 에; turmeric) at the time of manufacturing.) The color of turmeric and three hundred seconds by adding Curcuma longa L) and three hundred vine leaves. It can be exposed to the outside, adds a unique turmeric scent and taste to improve the appearance, and can prevent various diseases such as indigestion by eating ingredients with turmeric and three hundred seconds at the same time. The present invention has been made in view of the technical problem of the present invention by providing a method for producing a functional laver.
도 1은 본 발명에서 제공하기 위한 기능성 김의 제조공정 블록도1 is a block diagram of the manufacturing process of functional laver for providing in the present invention
도 1은 본 발명에서 제공하기 위한 기능성 김의 제조공정 블록도를 도시한 것으로 본 발명은 통상적으로 널리 식용되는 김을 세척 건조하는 공정과 적당한 온도에서 굽는 공정에서 근자에 건강식품으로 알려진 삼백초(三白草)와 울금(鬱金)을 가미하는 것이다. 이하에서 본 발명에서 제조하고자 하는 기능성 김의 제조공정을 상세히 살펴보기로 한다.1 is a block diagram illustrating a manufacturing process of functional laver for providing in the present invention, the present invention is a three hundred seconds known as a health food in the roots in the process of washing and drying the conventionally edible laver and baking at a suitable temperature (三白草 and turmeric (鬱 金) is to add. Hereinafter, the manufacturing process of the functional laver to be prepared in the present invention will be described in detail.
채취한 김을 세척조에 투입하여 이물등을 제거하고, 건조용 발에 적량 도포하는 공정과, 상기한 바와 같이 발에 도포된 김을 자연건조 등의 방법으로 건조하는 건조공정과,A step of applying the collected laver to a washing tank to remove foreign substances and the like, and applying a proper amount to the drying foot; a drying step of drying the laver applied to the foot by a method such as natural drying;
상기 공정을 통하여 건조된 김을 이송하는 컨베이어 등을 이용하여 굽게 되는데 먼저 김의 표면에 소금이 접착될 수 있도록 적량의 기름을 도포하고 약 0.35g정도의 소금을 김 표면에 고르게 뿌려서 약 200℃의 온도로 굽는 공정과, 이를 절단하여 단위 포장하는 공정 등을 통하여 구운 김이 유통되고 있다.It is baked using a conveyor to transfer dried laver through the above process. First, apply a proper amount of oil so that salt can adhere to the surface of laver, and spray about 0.35g of salt evenly on the laver surface. Roasted laver is distributed through the process of baking at a temperature, and the process of cutting and unit-packing it.
본 발명에서는 상기한 바와 같은 공정을 통하여 제조되고 구워지는 김을 제조함에 있어서, 김의 세척공정에서 중량비로 김 90%에 100℃의 스팀을 이용하여 순간적으로 익힌 삼백초 잎 10%를 혼합하여 건조함으로서 건조된 상태의 김 표면에 녹색의 삼백초 잎이 표출될 수 있도록 한다.In the present invention, in preparing the laver produced and baked through the process as described above, by mixing by drying 10% of the 300 seconds leaf instantly cooked using steam at 100 ℃ to 90% by weight in the laver washing process by weight ratio Allow the green seaweed leaves to appear on the dried seaweed surface.
그리고 상기한 건조된 김을 약 80℃에서 보온한 상태에서 통상의 김 한 장의 일측 표면에 울금분말 0.5g에 유당 0.005g과 고금 0.35g을 혼합한 혼합물을 고르게 뿌리고 약 200℃의 온도로 굽는 공정을 행하면 유당이 녹으면서 울금분말과 소금을 김 표면에 접착되고 또 울금분말이 김 표면에 착색되는 것이다.Then, the dried laver is insulated at about 80 ° C. on a surface of one sheet of conventional laver evenly sprayed with 0.5 g of turmeric powder and a mixture of 0.005 g of lactose and 0.35 g of high gold, followed by baking at a temperature of about 200 ° C. When the lactose melts, the turmeric powder and salt are adhered to the laver surface, and the turmeric powder is colored on the laver surface.
상기 혼합물은 김 표면 전체적으로 고르게 뿌릴 수도 있으나 경우에 따라서는 직선이나 곡선 형태 또는 다양한 문양 등이 형성되도록 뿌릴 수도 있다.The mixture may be sprinkled evenly throughout the laver surface, but in some cases, it may be sprinkled so as to form a straight line or a curved shape or various patterns.
상기 울금분말은 물에 씻어 얇게 썰어서 삶거나 증기에 쪄서 햇볕이나 건조실에 말리고 이를 분쇄하여 사용하며, 김 표면에 착색되면 황색을 낸다.The turmeric powder is rinsed in water, thinly sliced and boiled or steamed in steam or dried in a sun or dry room, and used by pulverizing it.
이상과 같이 제조될 수 있는 본 발명에서 제공하는 기능성 김은 통상의 구운김과 같이 단위포장되어 유통될 수 있는 것으로서,Functional laver provided in the present invention that can be prepared as described above can be distributed in unit packaging, such as ordinary baked laver,
본 발명에 의하면 각종 영양분을 고르게 함유하고 있는 김을 먹을 때 소량의 삼백초 잎과 울금을 동시에 먹게 되므로 삼백초와 울금이 갖는 약리작용에 의해 소화불량, 위장병 등과 같은 각종 질병을 예방할 수 있게 되는 것이다.According to the present invention, when eating laver containing various nutrients, a small amount of three hundreds of leaves and turmeric are eaten at the same time, so that various diseases such as indigestion, gastrointestinal diseases, etc. can be prevented by the pharmacological action of three hundreds of seconds and turmeric.
그리고 삼백초 잎의 녹색과 김의 일측에 도포되는 울금의 황색이 어우러져 맛깔스럽게 보이는 것은 물론이고 울금의 독특한 향과 맛이 김과 함께 어우러져 김의 성상을 더욱 향상시킬 수 있게 되는 것이다.And the green color of the three hundred seconds leaf and the yellow color of turmeric applied to one side of the seaweed look delicious, as well as the unique aroma and taste of the turmeric can be combined with the seaweed to further improve the appearance of seaweed.
이상에서 상세히 살펴본 바와 같이 본 발명은 김을 제조함에 있어서, 적량의 삼백초 잎과 울금을 첨가함으로서, 본 발명에 의해 제조되는 기능성 김을 장기적으로 먹을 경우 삼백초 잎과 울금의 약리작용에 의해 소화불량 등의 질병을 예방하는 효과를 득할 수 있고, 울금의 독특한 향과 맛을 가미하여 김의 성상을 더욱 향상시킬 수 있는 등 식생활 문화에 크게 기여할 수 있는 매우 우수한 발명이다.As described in detail above, in the present invention, by adding an appropriate amount of trichophyte leaf and turmeric, when the functional laver prepared by the present invention is eaten in the long term, indigestion and the like by the pharmacological action of trichophyte leaf and turmeric It is a very excellent invention that can contribute to the food culture, such as to obtain the effect of preventing the disease, and to enhance the appearance of seaweed by adding the unique aroma and taste of turmeric.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010021639A KR20020081982A (en) | 2001-04-21 | 2001-04-21 | Manufacturing method for functional laver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010021639A KR20020081982A (en) | 2001-04-21 | 2001-04-21 | Manufacturing method for functional laver |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20020081982A true KR20020081982A (en) | 2002-10-30 |
Family
ID=27702096
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020010021639A KR20020081982A (en) | 2001-04-21 | 2001-04-21 | Manufacturing method for functional laver |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20020081982A (en) |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH10286079A (en) * | 1997-04-16 | 1998-10-27 | Yasumasa Morita | Marine product laver containing medicinal herb and unsaturated fatty acid d.h.a.(docosahexaenoic acid) mixed therein |
KR20010000561A (en) * | 2000-10-06 | 2001-01-05 | 신현성 | Laver to which ginseng ingredient is added and method for manufacturing thereof |
KR20020024985A (en) * | 2000-09-27 | 2002-04-03 | 장덕호 | Ginseng Red Ginseng Laver Making |
-
2001
- 2001-04-21 KR KR1020010021639A patent/KR20020081982A/en active IP Right Grant
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH10286079A (en) * | 1997-04-16 | 1998-10-27 | Yasumasa Morita | Marine product laver containing medicinal herb and unsaturated fatty acid d.h.a.(docosahexaenoic acid) mixed therein |
KR20020024985A (en) * | 2000-09-27 | 2002-04-03 | 장덕호 | Ginseng Red Ginseng Laver Making |
KR20010000561A (en) * | 2000-10-06 | 2001-01-05 | 신현성 | Laver to which ginseng ingredient is added and method for manufacturing thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR102192923B1 (en) | Method for Manufacturing Seasoned Laver | |
CN102488157B (en) | Conveniently seasoned lotus seed and preparation method thereof | |
KR20180038816A (en) | Composition for Antioxidant Activities Laver Cake & Method Thereof | |
KR20030035702A (en) | Production method of fried kelp of laver to which colloidal silver is added | |
KR20110011280A (en) | Flavored seaweed & its manufacturing method | |
KR20020081982A (en) | Manufacturing method for functional laver | |
CN104814094A (en) | Chicken sandwich biscuits and preparation method thereof | |
CN105076907B (en) | A kind of preparation method of old vinegar broad bean | |
CN103815309A (en) | Processing method of instant vegetable cakes | |
CN103222652A (en) | Tomato-flavour nori product and processing method thereof | |
CN112741305A (en) | Hericium erinaceus product and preparation method thereof | |
CN108541922A (en) | One kind smearing tea bar denier wood and its processing method | |
CN108936233A (en) | A kind of flavor Hericium erinaceus glutinous rice cakes and preparation method thereof | |
CN107307302A (en) | A kind of baked broad bean preparation methods of Nai You | |
CN106666050A (en) | Peanut and fructus lycii ginger candy and making method thereof | |
CN106259613A (en) | A kind of manufacture method of roast chicken flavored Fried chicken | |
KR20010035362A (en) | Processing method of kimchi taste seasoning Laver | |
CN112889884A (en) | Fish-flavored sesame seed cake with long shelf life | |
KR20030073266A (en) | A Roasted Garlic Bead and a Method for Manufacturing Thereof | |
KR20010112209A (en) | Processing method of shrimp seasoning Laver | |
CN105815395A (en) | Health oat and carrot biscuits and preparation method thereof | |
CN108606291A (en) | One kind smearing tea cucurbit seed and its processing method | |
CN108450638A (en) | One kind smearing cluster caterpillar beans and its processing method | |
CN105248575A (en) | Beef sandwich biscuits and preparation method thereof | |
CN108541923A (en) | One kind smearing tea cashew nut and its processing method |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
N231 | Notification of change of applicant | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
NORF | Unpaid initial registration fee |