KR20030005677A - Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough - Google Patents
Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough Download PDFInfo
- Publication number
- KR20030005677A KR20030005677A KR1020010041053A KR20010041053A KR20030005677A KR 20030005677 A KR20030005677 A KR 20030005677A KR 1020010041053 A KR1020010041053 A KR 1020010041053A KR 20010041053 A KR20010041053 A KR 20010041053A KR 20030005677 A KR20030005677 A KR 20030005677A
- Authority
- KR
- South Korea
- Prior art keywords
- oil
- pine
- laver
- pine needle
- needle extract
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 87
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 87
- 241000018646 Pinus brutia Species 0.000 claims abstract description 87
- 239000003921 oil Substances 0.000 claims abstract description 70
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000011259 mixed solution Substances 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims description 65
- 239000000284 extract Substances 0.000 claims description 42
- 235000019640 taste Nutrition 0.000 claims description 27
- 238000000034 method Methods 0.000 claims description 12
- 239000004006 olive oil Substances 0.000 claims description 6
- 235000008390 olive oil Nutrition 0.000 claims description 6
- 239000008159 sesame oil Substances 0.000 claims description 6
- 235000011803 sesame oil Nutrition 0.000 claims description 6
- 239000003549 soybean oil Substances 0.000 claims description 6
- 235000012424 soybean oil Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 4
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims 1
- 238000007906 compression Methods 0.000 claims 1
- 229940013712 pineapple extract Drugs 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 238000003825 pressing Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 241001474374 Blennius Species 0.000 description 17
- 230000000052 comparative effect Effects 0.000 description 9
- 238000011160 research Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010025 steaming Methods 0.000 description 2
- 240000005020 Acaciella glauca Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000018782 Dacrydium cupressinum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000013697 Pinus resinosa Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000845 anti-microbial effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000008452 baby food Nutrition 0.000 description 1
- 230000023852 carbohydrate metabolic process Effects 0.000 description 1
- 235000021256 carbohydrate metabolism Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000032823 cell division Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000401 methanolic extract Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 150000003464 sulfur compounds Chemical class 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000003313 weakening effect Effects 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
본 발명은 솔잎추출유를 이용한 맛김의 제조방법 및 그에 의해 제조된 맛김에 관한 것으로서, 보다 상세하게는 솔잎으로부터 추출한 솔잎추출유를 부착함으로써 솔잎향 및 솔잎이 갖는 여러 가지 기능성을 갖도록 하는 솔잎추출유를 이용한 맛김의 제조 방법 및 그에 의해 제조된 맛김에 관한 것이다.The present invention relates to a method for manufacturing a taste laver using pine needle extract oil and to a taste produced by it, more particularly pine needle extract oil to have a variety of functionalities of pine needles and pine needles by attaching pine needle extract oil extracted from pine needles It relates to a manufacturing method of flavoring using and a taste produced by it.
김은 우리나라 및 일본에서 전통적으로 즐겨 먹는 수산식품으로 생리활성 작용이 비교적 강한 식물섬유, 무기질, 비타민류의 보고라 칭할 정도로 풍부하며 특히 타우린, 요오드 같은 것은 성인병의 주원인인 비만, 고혈압, 당뇨병 심지어 심장병에도 상당히 우수한 효과를 나타내는 것으로 보고되고 있다.Seaweed is a traditionally enjoyed seafood product in Korea and Japan. It is rich enough to be called as a treasure trove of plant fiber, minerals and vitamins, which have a relatively strong physiological activity. It has been reported to exhibit a fairly good effect.
또한, 최고의 알칼리 식품으로 육류 등의 과다섭취로 인해 산성으로 변하려는 체질을 약알칼리성으로 안정시키는 체질개선에 신속한 효과가 있으며, 육류의 약 200배의 칼슘이 함유되어 중.노년층의 부족한 칼슘섭취로 생기는 골다공증 예방에 중요한 보급원이 된다.In addition, it is the best alkali food and has a quick effect on improving the stabilization of weakening of the constitution which is changed to acidic due to excessive intake of meat, etc. It is an important source for preventing osteoporosis.
김의 가공품으로 생김을 초제하여 건조한 마른김과 마른김에 식염과 오일을 발라 배소한 김을 포장에 맞게 절단한 형태로 출하되고 있다. 이러한 가공외에 김에 함유된 각종 유효성분을 이용하여 스넥류, 유아식, 조미료, 증점제, 영양식품 및 건강기능식품 등 다양한 제품개발이 가능한 것으로 평가되고 있으나, 지금까지 김에 대한 연구는 주로 저장중의 아미노산, 황화합물 및 색소류 등 성분변화 혹은 당, 유기산, 색소, 미네랄, 단백질 등 특정성분의 화학적 정량에만 치우쳐 있을 뿐 김 유용성분의 실질적 활용에 필요한 포괄적인 제품 개발 및 다양한 형태의 풍미 기호성 제품 개발은 극히 미미한 실정이다.It is shipped in the form of dried seaweed as a processed product of seaweed, cut into dried seaweed and dried seaweed with salt and oil, and cut into seaweed according to packaging. In addition to such processing, various active ingredients contained in seaweed can be used to develop various products such as snacks, baby foods, seasonings, thickeners, nutritional foods, and health functional foods. However, until now, research on seaweed is mainly based on amino acids and sulfur compounds in storage. And only changes to ingredients such as pigments or chemical quantification of specific ingredients such as sugars, organic acids, pigments, minerals, and proteins.The development of comprehensive products and various types of flavor-flavoring products required for practical application of useful ingredients are very minimal. to be.
한편, 예로부터 솔잎은 장수와 건강을 위한 에너지 자원으로이용되어 온 것으로서, 동의보감이나 본초학에 의하면 솔잎은 위장병, 고혈압, 중풍, 신경통, 천식등에 효과적으로 적용시킬 수 있는 것으로 기록되어 있고 그 복용방법은 생즙을 내어 먹거나 달여먹고, 또는 술에 담가먹거나 꿀에 재여 발효시켜 먹는다고 되어 있다.Meanwhile, pine needles have been used as energy resources for longevity and health since ancient times, and according to Dongbobogam or herbology, pine needles have been recorded to be effectively applied to gastrointestinal diseases, high blood pressure, stroke, neuralgia, asthma, and the method of taking them is fresh juice. It is said to be eaten or eaten, or dipped in alcohol or fermented in honey.
이러한 솔잎에 관한 연구로는 솔잎의 계절, 연령, 기후 등에 따른 조성분석과 솔잎정유의 향기성분 등과 같은 임업 및 그 관련분야 연구가 대부분이었다. 그러나 최근 솔잎의 여러 가지 기능성들 예컨데, 솔잎의 메탄올 추출물의 지방산에 대한 항산화성, 뛰어난 항미생물 작용 또는 항암 효과와 같은 효과가 알려지면서 건강 식품으로 대두되고 있다.Most of these researches on pine needles consisted of composition analysis according to season, age and climate of pine needles and forestry and related fields such as fragrance components of pine needle essential oil. Recently, however, various functionalities of pine needles, such as antioxidants, excellent anti-microbial action or anti-cancer effect of fatty acid of methanol extract of pine needles are known as a health food.
그러나, 식품제조시에 솔잎을 이용하는 것에 관한 연구로는 일본에서 적송을 이용한 된장 제조에 관한 논문이 있으며, 우리나라의 경우에는 솔잎차를 만들기 위한 기초적인 연구 보고 외에는 거의 찾아볼 수가 없다.However, research on the use of pine needles in the manufacture of foods has a thesis on the manufacture of doenjang using red pine in Japan, and in Korea, there is little research other than the basic research report for making pine needle tea.
이에 본 발명은 솔잎으로부터 추출한 솔잎추출유를 김에 부착함으로써 솔잎향 및 솔잎이 갖는 우수한 기능성을 김에 적용시킬 수 있는 방법을 제공하는데 그 목적이 있다.Accordingly, an object of the present invention is to provide a method that can be applied to steaming pine needles and excellent functionality of pine needles by attaching pine needle extract oil extracted from pine needles to seaweed.
본 발명의 다른 목적은 맛과 풍미 뿐 아니라 솔잎이 갖는 다양한 생리학적 효과를 갖는 기능성 맛김을 제공하는데 있다.Another object of the present invention is to provide a functional taste having various physiological effects that pine needles have as well as taste and flavor.
상기 목적을 달성하기 위한 본 발명에 따른 솔잎추출유를 이용한 맛김의 제조방법 및 그에 의해 제조된 맛김은 솔잎에 식용 기름과 물의 혼합 용액 또는 식용 기름을 단독으로 첨가하여 100∼150℃에서 0.5∼3시간동안 가열한 후, 압착하여 솔잎추출유를 제조하는 단계, 190∼240℃에서 1차 구운 김에 상기 솔잎추출유 또는 상기 솔잎추출유와 식용 기름을 혼합한 혼합유를 부착한 후 250∼340℃에서 2차 굽는 단계 및 상기 2차 구운 김에 식염을 부착한 후 다시 300∼350℃에서 3차 굽는 단계를 포함하는 것을 특징으로 한다.Method for producing a taste laver using pine needle extract oil according to the present invention for achieving the above object and the taste prepared by it is 0.5 to 3 at 100 ~ 150 ℃ by adding a mixed solution of edible oil and water or edible oil to pine needles alone After heating for a period of time, the step of pressing to prepare pine needle extract oil, the pine needle extract oil or mixed oil mixed with the pine needle extract oil and edible oil to the first roasted steam at 190 ~ 240 ℃ and then 250 ~ 340 ℃ After the second baking step and the salt attached to the second baked laver, characterized in that it comprises a third baking step again at 300 ~ 350 ℃.
상기 솔잎은 수증기로 찐 솔잎인 것이 바람직하다.The pine needles are preferably pine needles steamed with steam.
상기 식용 기름은 올리브유, 대두유, 옥배유, 옥수수유 또는 참기름으로 이루어진 그룹 중에서 선택된 어느 하나인 것이 바람직하다.The edible oil is preferably any one selected from the group consisting of olive oil, soybean oil, jade oil, corn oil or sesame oil.
상기 식용 기름과 물의 혼합용액은 식용 기름이 물에 대하여 50부피% 이상 함유된 것이 좋다.The mixed solution of the edible oil and water is preferably contained more than 50% by volume of the edible oil relative to the water.
상기 솔잎추출유와 식용 기름의 혼합유는 솔잎추출유가 식용 기름에 대하여50부피% 이상 함유된 것이 더욱 좋다.The mixed oil of pine needle extract oil and edible oil is more preferably contained at least 50% by volume of pine needle extract oil relative to the edible oil.
이하에서 본 발명을 보다 상세히 설명한다.Hereinafter, the present invention will be described in more detail.
본 발명은 솔잎에 식용 기름 또는 물과 기름의 혼합액을 첨가하여 솔잎추출유를 추출하여 상기 솔잎추출유를 식용 기름과 혼합하거나 솔잎추출유 자체로 김에 부착하여 구운 후, 소금으로 조미하는 일련의 과정을 거쳐 맛과 기능성 모두 향상된 솔잎추출유를 이용한 맛김의 제조에 관한 것이다.The present invention adds edible oil or a mixture of water and oil to pine needles to extract pine needle extract oil, and the pine needle extract oil is mixed with edible oil or baked by attaching to seaweed with pine needle extract oil itself, and then a series of seasoning with salt It relates to the production of flavor laver using pine needle extract oil improved through both taste and functionality.
일반적으로 솔잎은 채취시기, 환경 또는 재배조건 등에 따라 일반성분이 조금씩 다르다고 알려져 있으나, 본 발명에서 사용되는 솔잎은 주변 야산에서 흔히 볼 수 있는 일반적인 소나무로부터 채취한 것을 사용하여도 무방하다.In general, pine needles are known to be slightly different in the general ingredients according to the harvesting time, environment or cultivation conditions, etc., pine needles used in the present invention may be used from the general pine which is commonly found in the surrounding wild mountains.
본 발명에 있어서, 먼저 채취한 솔잎을 증류수를 가하여 깨끗이 수세하여 실온에서 건조한 후, 약 0.5㎝ 정도로 잘라서 솔잎추출유를 추출하는데 사용한다.In the present invention, the pine needles were first collected by distilled water, washed with water and dried at room temperature, and then cut into about 0.5 cm and used to extract pine needle extract oil.
또한, 상기 솔잎을 깨끗이 수세하여 수증기하에 찐 상태로 사용할 수 있다. 찐 솔잎을 사용할 경우 생솔잎을 사용하는 경우보다 야생의 풀향이 제거되어 보다 은은한 향을 내며 맛에 있어서도 보다 구수하여 바람직하다.In addition, the pine needles can be washed with water and used steamed under steam. The use of steamed pine needles is preferred because it removes the wild grass flavor than when using raw pine needles.
추출용매로 사용되는 기름으로 올리브유, 대두유, 옥배유, 옥수수유 또는 참기름 등의 식용 기름이면 어떤 것이든 사용할 수 있으며, 상기 기름과 물을 적당히 혼합하여 사용할 수 도 있다. 이때 기름이 물에 대하여 부피로 50% 이상을 함유하면 좋다. 기름의 양이 50% 미만인 경우에는 솔잎의 향기 성분이 대부분 지용성 물질이어서 잘 녹아나오지 않는 문제점이 있다.The oil used as the extraction solvent may be any edible oil such as olive oil, soybean oil, jade oil, corn oil or sesame oil, and may be used by appropriately mixing the oil and water. At this time, the oil should contain at least 50% by volume of water. If the amount of oil is less than 50% there is a problem that the fragrance component of pine needles are mostly fat-soluble substances do not melt well.
추출하는 방법으로 오토클레이브(Autoclaving)법을 사용할 수 있다. 즉, 솔잎에 60∼80중량%의 용매를 첨가하여 잘 혼합한 후, 오토클레이브에 넣고 1.5 kgf/cm2압력, 100∼150℃의 온도에서 0.5∼3시간동안 가열처리한 다음 식혀서 기름 부분을 압착하여 압착유를 얻을 수 있다. 상기 압착유를 감압하에서 여과하여 불순물을 제거하여 솔잎추출유를 제조할 수 있다.Autoclaving method can be used as the extraction method. That is, 60 to 80% by weight of solvent is added to the pine needles, mixed well, and then put into an autoclave, heated at a temperature of 1.5 kgf / cm 2 and a temperature of 100 to 150 ° C for 0.5 to 3 hours, and then cooled and the oil part is cooled. Pressing can obtain a pressurized oil. The compressed oil may be filtered under reduced pressure to remove impurities to prepare pine needle extract oil.
제조된 솔잎추출유를 1차 건조된 김에 부착하여 구운 후, 소금으로 조미하는 과정을 거침으로써 본 발명에서 목적하는 솔잎추출유를 함유한 맛김을 제조할 수 있다.After the prepared pine needle extract oil is attached to the first dried laver and baked, the taste can be prepared containing the pine needle extract oil of the present invention by the process of seasoning with salt.
본 발명에서 사용되는 김은 11월 하순부터 3월까지 생산된 김을 사용할 수 있으며, 특히 1월 초순부터 2월 중순에 생산된 김을 사용하는 것이 맛이 가장 좋다. 11월 하순부터 12월 하순까지 생산된 김은 초사리김으로 연하고 맛이 떨어지고 2월 하순부터 3월 하순까지 생산된 김은 두껍고 거칠며 맛과 향 또한 떨어지는 경향이 있다.The laver used in the present invention may use laver produced from late November to March, and in particular, it is best to use laver produced in early January to mid-February. The laver produced from late November to late December is soft and tasteless. The laver produced from late February to late March tends to be thick and coarse.
또한, 본 발명에서는 채취 초기 두번째의 김인 '두벌째 김'을 사용하여 김맛을 향상시킬 수 있다. 이는 채취 초기에 김이 왕성하게 세포분열을 반복하여 단백질을 중심으로 한 대사가 활발하게 되기 때문에 세포 중의 색소나 향기 성분을 많이 축척하기 때문이다. 반면, 채취 말기에 이르면 세포분열 능력이 떨어져 탄수화물 대사가 왕성해져서 세포벽이나 세포간 물질이 비대하기 때문에 탄수화물이 증가하여 색상이나 향이 떨어지게 된다.In addition, in the present invention can be used to improve the taste of seaweed using the second seaweed 'second laver seaweed'. This is because steaming actively divides cells at the beginning of the harvest, and the metabolism centered on protein is active, so it accumulates a lot of pigments and flavor components in the cells. On the other hand, by the end of the harvest, the cell division ability is reduced and the carbohydrate metabolism is vigorous, so that the cell wall or the intercellular substance is enlarged, so that the carbohydrates increase and the color or odor is reduced.
또한, 본 발명에서는 채취된 김을 190∼240℃의 온도에서, 보다 바람직하게는 200∼230℃ 고온에서 1차 구운 후 사용한다. 이는 김에 기름의 부착시 기름의 분산성을 좋게 하여 잘 부착되도록 하기 위함이다. 또한, 일반적으로 채취 후 건조한 마른 김은 공기중에 방치해 두면 습기나 광선 및 온도의 영향으로 변질되므로 일반적으로 건조제를 넣어 보관하지만 이런 경우 마른 김 자체에 10∼15%의 수분을 함유하고 있어 김 세포 중의 효소가 작용하여 서서히 변질되며, 대개 3개월만에 향기가 소실되고 색소도 피코에리스린만 남아 붉은 색이 되며 맛도 떨어지기 때문에 이를 방지하기 위함이다.In the present invention, the collected laver is used after first baking at a temperature of 190 to 240 ° C, more preferably at a temperature of 200 to 230 ° C. This is to ensure good adhesion of oil when the oil is attached to the seaweed. In addition, dry dried laver is generally stored after drying because it is deteriorated under the influence of moisture, light and temperature if left in the air, but in this case, laver cells contain 10-15% moisture. The enzyme in the action is gradually altered, usually after three months, the fragrance is lost, only the picoeryrin remains pigmented red color and taste is to prevent this.
1차 건조된 김에 상기 솔잎추출유를 부착하여 250∼340℃로 2차 구워 기름이 김에 잘 스며들게 하며, 보다 바람직하기로는 280∼320℃로 굽는 것이 좋다.The pine needle extract oil is attached to the first dried laver to bake at 250 ~ 340 ℃ second so that the oil soaks well in the laver, more preferably bake at 280 ~ 320 ℃.
1차 구운 김에 부착할 때 솔잎추출유 자체 뿐 아니라 솔잎추출유와 식용 기름의 혼합유도 사용할 수 있으며, 이때 혼합유의 성분 비율은 기호에 따라 달라질 수 있으나, 특히 솔잎추출유가 식용 기름에 대하여 50부피% 이상 함유된 것이 향과 맛에 있어서 모두 좋다.When attaching to the first roasted seaweed, not only pine needle extract oil itself but also mixed oil of pine needle extract oil and edible oil may be used, and the proportion of the mixed oil may vary depending on preference, but pine needle extract oil is 50% by volume. All of these are good for both flavor and taste.
솔잎추출유가 부착된 김을 2차 구운 후 소금으로 조미하여 300∼350℃에서 3차 구워서 솔잎추출유를 함유한 맛김을 제조할 수 있다.Secondly baked laver with pine needle extract oil is seasoned with salt and then baked for 3 times at 300-350 ° C. to prepare a taste laver containing pine needle extract oil.
이하에서 실시예를 통하여 본 발명을 보다 상세히 설명할 것이다. 그러나, 이하의 실시예는 단지 예시를 위한 것이므로, 본 발명의 범위를 국한시키는 것으로 이해되어져서는 안 될 것이다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, the following examples are merely illustrative and should not be understood as limiting the scope of the invention.
[실시예 1]Example 1
솔잎 20g을 깨끗이 씻어서 실온에서 건조한 다음 0.5㎝ 길이로 자른 후, 올리브유 80㎖를 첨가하여 잘 저은 다음 오토클레이브에 넣었다. 오토클레이브의 내부 온도를 110℃로 하고 압력을 1.5 kgf/cm2로 하여 1시간동안 가열처리한 후, 실온으로 냉각시킨 다음 압착망을 이용하여 기름 부분을 압착하였다. 얻어진 압착유를 감압하에 여과하여 불순물을 제거하여 솔잎추출유를 제조하였다.20 g of pine needles were washed, dried at room temperature, and cut into 0.5 cm lengths. Then, 80 ml of olive oil was added thereto, stirred well, and then placed in an autoclave. The internal temperature of the autoclave was 110 ° C. and the pressure was 1.5 kgf / cm 2 , followed by heat treatment for 1 hour. The obtained compressed oil was filtered under reduced pressure to remove impurities to prepare pine needle extract oil.
상기 제조된 솔잎추출유 0.5∼1.0g을 210℃로 1차 구운 김 1장에 부착한 다음 290℃온도에서 2차로 굽고 0.3∼0.5g의 소금으로 조미한 후, 310℃에서 3차로 구운 다음 자동 전단기로 절단하여 포장하였다.0.5 to 1.0 g of the pine needle extract oil prepared above was attached to one piece of laver, first baked at 210 ° C., then baked at 290 ° C. for two times, seasoned with 0.3 to 0.5 g of salt, and then baked at 310 ° C. for three times. Packaged by cutting with a shear.
[실시예 2]Example 2
추출용매로 올리브유 40㎖와 물 40㎖를 혼합하여 사용한 것을 제외하고는 실시예1과 동일한 과정을 반복하여 솔잎추출유를 함유한 맛김을 제조하였다.The same process as in Example 1 was repeated except that 40 ml of olive oil and 40 ml of water were used as an extraction solvent, to prepare a taste laver containing pine needle extract oil.
[실시예 3]Example 3
실시예1과 동일한 방법으로 제조된 솔잎추출유 0.5g과 참기름 0.5g을 혼합한 혼합유를 사용한 것을 제외하고는 실시예1과 동일한 과정을 반복하여 솔잎추출유를 함유한 맛김을 제조하였다.The same process as in Example 1 was repeated except that pine needle extract oil 0.5g and sesame oil 0.5g, which were prepared in the same manner as in Example 1, were used to prepare a flavor containing pine needle extract oil.
[비교예 1]Comparative Example 1
대두유 1.0g을 1차 구운 김 1장에 부착한 다음 2차로 굽고 0.5g의 소금으로 조미한 후, 3차로 구운 다음 자동 전단기로 절단하여 포장하였다.1.0g of soybean oil was attached to one roasted laver, then baked second, seasoned with 0.5g of salt, baked in a third, and cut by an automatic shearing machine.
[비교예 2]Comparative Example 2
대두유 대신 올리브유를 사용한 것을 제외하고는 비교예1과 동일한 방법으로 맛김을 제조하였다.Flavor was prepared in the same manner as in Comparative Example 1 except that olive oil was used instead of soybean oil.
[비교예 3]Comparative Example 3
대두유 대신 참기름을 사용한 것을 제외하고는 비교예1과 동일한 방법으로 맛김을 제조하였다.Flavor was prepared in the same manner as in Comparative Example 1 except that sesame oil was used instead of soybean oil.
이상의 실시예 및 비교예에 따라 제조된 맛김에 대하여 맛, 풍미, 색 및 전체적인 기호도를 조사하기 위하여 관능검사를 실시하여 아래의 표1에 나타내었다. 관능검사는 10명의 관능검사요원이 실시하였으며, 1점을 나쁘다, 5점을 매우 좋다로 표시하였다.For tastes prepared according to the above examples and comparative examples, the sensory test was performed to investigate taste, flavor, color, and overall acceptability, and are shown in Table 1 below. The sensory test was performed by 10 sensory test personnel, with 1 point being bad and 5 points being very good.
[표1]Table 1
표1에 나타난 바와 같이, 기름에 솔잎추출유를 혼합한 혼합유를 부착한 경우(실시예2, 3)에 일반 식용 기름만을 바른 경우(비교예1, 2)보다 맛, 풍미, 색 뿐 아니라 전체적인 기호도도 우수함을 알 수 있다. 또한, 솔잎추출유만을 부착한 경우(실시예1)에는 향미유로 참기름을 바른 경우(비교예3)보다 맛, 색 및 전체적인 기호도가 우수하였다. 이는 솔잎 특유의 향미가 미각을 촉진시키는 효과가 있기 때문이며, 향미 뿐 아니라 솔잎의 다양한 생리학적 효과 또한 김에 적용되었음을 기대할 수 있다.As shown in Table 1, when the mixed oil mixed with pine needle extract oil was attached to the oil (Examples 2 and 3), only general edible oil was applied (Comparative Examples 1 and 2). The overall preference is also excellent. In addition, when only pine needle extract oil (Example 1) was attached, the taste, color and overall preference were better than when sesame oil was used as a flavor oil (Comparative Example 3). This is because the peculiar flavor of pine needles has the effect of promoting the taste, and can be expected that not only flavor but also various physiological effects of pine needles were applied to laver.
본 발명에 따르면, 솔잎에서 추출한 솔잎추출유를 김에 부착함으로써 풍미, 맛 및색상 뿐 아니라 전체적인 기호도까지 향상된 맛김을 제조할 수 있다.According to the present invention, by attaching the pine needle extract oil extracted from pine needles to the seaweed can be produced improved flavor to taste, taste and color as well as the overall taste.
또한, 솔잎추출유를 부착함으로써 김의 맛을 그대로 보유하면서 솔잎이 갖는 다양한 생리학적 효과를 기대할 수 있을 뿐 아니라 솔잎 특유의 향미를 가지고 있어서 미각을 촉진시키는 효과가 있는 기능성 맛김을 제조할 수 있으며, 이로써 맛김 제품의 품질 및 용도 다양화로 김가공산업의 발전에 크게 기여할 수 있다.In addition, by attaching pine needle extract oil can not only expect the various physiological effects of pine needles while retaining the taste of seaweed, but also has a unique flavor of pine needles can produce a functional flavor with the effect of promoting the taste, This can greatly contribute to the development of the laver processing industry by diversifying the quality and use of flavoring products.
이상에서 본 발명은 기재된 구체예에 대해서만 상세히 기술되었지만, 본 발명의 기술사상 범위 내에서 다양한 변형 및 수정이 가능함은 당업자에게 있어서 명백한 것이며, 이러한 변형 및 수정이 첨부된 특허청구범위에 속함은 당연하다.While the invention has been described in detail only with respect to the described embodiments, it will be apparent to those skilled in the art that various modifications and variations are possible within the spirit of the invention, and such modifications and variations belong to the appended claims. .
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0041053A KR100403479B1 (en) | 2001-07-10 | 2001-07-10 | Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0041053A KR100403479B1 (en) | 2001-07-10 | 2001-07-10 | Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030005677A true KR20030005677A (en) | 2003-01-23 |
| KR100403479B1 KR100403479B1 (en) | 2003-10-30 |
Family
ID=27714147
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0041053A KR100403479B1 (en) | 2001-07-10 | 2001-07-10 | Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100403479B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7407524B2 (en) | 2004-09-13 | 2008-08-05 | Samsung Gwangju Electronics Co., Ltd. | Cyclone dust-collecting apparatus and a vacuum cleaner having the same |
| TWI407378B (en) * | 2007-03-20 | 2013-09-01 | Min Hur | Method and system for managing online shopping mall of lottery type |
| KR101353802B1 (en) * | 2012-10-09 | 2014-01-22 | 유석련 | Laver comprising schisandra chinensis seed oil and preparation method thereof |
| KR20160109239A (en) * | 2015-03-10 | 2016-09-21 | 주식회사 베델코리아 | Solid formulation comprsing oily extract from red pine needle, method of preparation the same, and edible salt comprising the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100872589B1 (en) * | 2008-05-14 | 2008-12-08 | 김진권 | A functional seasoned laver and the making method containing rutin of buckwheat extract |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100350188B1 (en) * | 1998-09-07 | 2003-01-06 | 김수민 | How to make bread by adding pine needle extract |
| KR20010019219A (en) * | 1999-08-25 | 2001-03-15 | 지용우 | Nourishing food in the form of a liquid made of kelp as the principle ingredient |
| KR20010107182A (en) * | 2000-05-25 | 2001-12-07 | 최진호 | Development of anti-stress drinks using pine needie extract |
| KR20020031879A (en) * | 2000-10-24 | 2002-05-03 | 김원태 | Method for manufacturing kimchi by using leave of the pine |
-
2001
- 2001-07-10 KR KR10-2001-0041053A patent/KR100403479B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7407524B2 (en) | 2004-09-13 | 2008-08-05 | Samsung Gwangju Electronics Co., Ltd. | Cyclone dust-collecting apparatus and a vacuum cleaner having the same |
| TWI407378B (en) * | 2007-03-20 | 2013-09-01 | Min Hur | Method and system for managing online shopping mall of lottery type |
| KR101353802B1 (en) * | 2012-10-09 | 2014-01-22 | 유석련 | Laver comprising schisandra chinensis seed oil and preparation method thereof |
| KR20160109239A (en) * | 2015-03-10 | 2016-09-21 | 주식회사 베델코리아 | Solid formulation comprsing oily extract from red pine needle, method of preparation the same, and edible salt comprising the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100403479B1 (en) | 2003-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101926153B1 (en) | Method for producing Makgeolli using fermented solution of wild plants | |
| KR101471450B1 (en) | Smoked duck and chicken using mulberry or manufacturing method thereof | |
| KR100403479B1 (en) | Method For Producing a Savored Laver Using an Extracted oil of Pine Needle and the Product made therethrough | |
| KR101788449B1 (en) | Fermented moringa and pine mushroom tea and preparation method thereof | |
| CN103960411A (en) | Preparation method for semi-fermentation type peony bud tea leaves | |
| CN103283896A (en) | Preparation method of Eucommia Ulmoides Oliver staminate flower tea | |
| KR20130107662A (en) | The method for manufacture a beef soup of every kind using phellinus linteus | |
| KR20070107623A (en) | Composition containing a lees of raw rice wine or an extract of the lees for preventing and treating diabetesmellitus and food comprising the same | |
| KR20090078013A (en) | Blood glucose dropping mulberry leaf tea cultured with phellinus linteus mycelium | |
| KR102107424B1 (en) | Fermented pumpkin tea and manufacturing method thereof | |
| KR20190061454A (en) | Manufacturing method for dried apple chips | |
| KR101195316B1 (en) | High a-Glucosidase Inhibitors Gochujang | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| KR100495942B1 (en) | Method for Preparation of Cheongju made from Bamboo | |
| KR101111288B1 (en) | Functional red pepper paste and manufacturing method thereof | |
| KR20130074818A (en) | Manufacturing method of korean cake using a dioscorea japonica thunb | |
| KR101203790B1 (en) | Method for manufacturing soybean paste including butterbur and soybean paste thereof | |
| KR102035272B1 (en) | Energy bars and a method of manufacturing the same diet that utilizes the edivle insect | |
| KR101954756B1 (en) | Manju comprising wild vegetables and manufacturing method of the same | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| KR101951483B1 (en) | Manufacturing Method of Soy Bean Paste using Wood-cultivated Ginseng | |
| KR101799815B1 (en) | Manufacturing method of Dolsan mustard Kimchi containing Saposhnikovia divaricata Schiskin and mustard Kimchi thereof | |
| KR100842807B1 (en) | Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata | |
| CN109497301A (en) | A kind of feed reducing goat smell of mutton | |
| KR101661744B1 (en) | health assistance food using soy-bean paste and brown rice, manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20081016 Year of fee payment: 6 |
|
| LAPS | Lapse due to unpaid annual fee |