KR20030018126A - making method and composition for brown seaweed - Google Patents

making method and composition for brown seaweed Download PDF

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Publication number
KR20030018126A
KR20030018126A KR1020010051694A KR20010051694A KR20030018126A KR 20030018126 A KR20030018126 A KR 20030018126A KR 1020010051694 A KR1020010051694 A KR 1020010051694A KR 20010051694 A KR20010051694 A KR 20010051694A KR 20030018126 A KR20030018126 A KR 20030018126A
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seasoning
composition
power
liquid
powder
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KR1020010051694A
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Korean (ko)
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이한길
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한국수산주식회사
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Publication of KR20030018126A publication Critical patent/KR20030018126A/en

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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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Edible Seaweed (AREA)

Abstract

PURPOSE: Provided are a manufacturing method and a composition of hard-boiled brown seaweed in liquid typed seasoning. Therefore, the manufactured brown seaweed has an excellent taste and is easy to eat. CONSTITUTION: The composition of hard-boiled brown seaweed in liquid typed seasoning is manufactured by the steps of: collecting fresh brown seaweed then washing it with fresh-water; dewatering and chopping it ; adding 3.6% of edible salt, 40.9% of fructo-oligosaccharides, 6.4% of garlic powder, 1.8%of liquid typed seasoning, 2.5% of caramel powder, 3.8% of sesame seeds, and 7.5% of dried anchovy powder referred to 100 wt.% of the brown seaweed.

Description

액체양념조림김의 제조방법및 조성물{making method and composition for brown seaweed}Preparation method and composition for brown seaweed

본 발명은 액체양념조림김에 관한 발명이다.The present invention relates to a liquid seasoning laver.

해태(海苔)라고도 하는 김은 홍조식물 보라털과의 해조로서,길이 14∼25㎝,나비 5∼12㎝의 크기로 상부는 적갈색 하부는 청록색으로 서식된다.Seaweed, also known as Haitai, is a seaweed of red-flowered botanical hairs. It is 14-25cm long and 5-12cm wide, and the upper part is reddish brown and the lower part is cyan.

국내에서는 10월경부터 겨울 봄에 걸쳐 번식하고, 여름에는 서식되지 않는다.In Korea, breeds from October to winter and spring, but does not live in summer.

양식되는 종류로는 주로 참김과 방사무늬돌김인데,이들은 구별이 쉽지 않다.외해에 비해 파도를 많이 받는 바위에는 돌김이 있다, 김은 전세계적으로 50종정도 있는데 국내에는 10종정도가 분포한다.The types of farming are mainly seaweed and radial patterned seaweed, which are not easy to distinguish.There are rocks in the rocks that receive more waves than the sea, and there are about 50 kinds of seaweed in the world, with about 10 species distributed in Korea.

상기와 같은 김은 자연번식에 의한 채취만으로는 수요를 충당하지 못해 최근에는 인공양식을 하고 있는 실정이다.As described above, the seaweed has been artificially farmed in recent years because harvesting by natural breeding alone cannot meet the demand.

김의 성분에는 지방은 거의 없고 단백질(protein)은 30∼40% 함유되어 있으며, 특히, 필수 아니노산인 트레오닌,발린,로이신,이소로이신,리신,메티오닌,페닐알라닌,트립토판 등의 함량이 많이 포함되어 있다.The seaweed contains little fat and 30% to 40% of protein.In particular, it contains a lot of essential anoic acid such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan. have.

카로틴은 비타민 A의 좋은 공급원이 되며,감료와 맛을지난 아미노산과 글리신 알라닌의 함량이 많아 감칠맛이 좋은 식품이다.Carotene is a good source of vitamin A, and is rich in amino acids and glycine alanine, which are both sweet and tasty.

상기와 같이 유통되는 김은 주로 마른김으로 습기를 접하면 눅눅하게 변질되므로, 잘 밀봉해 냉장보관하지 않으면 상품성이나 맛이 떨어진다.The laver distributed as described above is mainly dehydrated when it comes in contact with moisture, so if it is not sealed and refrigerated well, the merchandise or taste is poor.

상기와 같은 맛과 영양이 좋은 김을 이용한 가공식품으로는 미역과 김을 혼합한 미역김과 조미양념액에 1장식 침지해 여러겹으로 가열압착해 판상건조하는 부각과 김, 김이 표면에 소어(小魚)를 부착상태로 건조한 마른김 등이 상품으로 출하되고 있으나, 피막형성과정에서 피막형성제의 사용비율이 높아 식품위생상 문제가 있는 실정이다.Processed foods using laver and nutritious laver as described above are immersed in seaweed laver and seasoned seasoning mixed with seaweed and laver, and heated and pressed in multiple layers. Dried laver, etc., which is attached with a small (부착) attached, is shipped as a commodity, but there is a problem in food hygiene due to the high use rate of the film-forming agent in the film forming process.

이에 본 발명에서는 수분과 습기게 의해서도 그 보존및 저장이 용이하고 맛도 뛰어난 액체양념조림김의 제조방법및 조성물을 제공하고자 하는 것이다.Accordingly, the present invention is to provide a method and composition for preparing liquid seasoned seasoned seaweed, which is easy to preserve and store even by moisture and moisture and has excellent taste.

도 1은 본 발명의 일실시 공정도1 is a process chart of one embodiment of the present invention

상기와 같은 점을 감안하여 이하, 첨부된 도면에 의해서 본 발명의 일실시 구성을 상세히 설명하면 다음과 같다.In view of the above-described point, when described in detail one embodiment of the present invention by the accompanying drawings as follows.

실시예 1.Example 1.

채취한 생김을 담수세척후 탈수,촙핑(chop ping)한 주재료 100질량% 대비 3.6%의 식염, 40.9%의 프류토올리고당(Fructo-oligosaccharides),마늘분말 6.4%,액체조미료 1.8%, 캐러멜파워(Cramel Power) 1.8%,볶음참깨 5.5%,마른멸치 분말 6.4%의 소스를 혼합해 100℃ 30분 가열후 살균해 캔포장 완성한다.The collected raw seaweed was dehydrated after washing with fresh water, 3.6% salt, 40.9% fructo-oligosaccharides, garlic powder 6.4%, liquid seasoning 1.8%, and caramel power. Cramel Power) 1.8%, Stir-Fried Sesame 5.5%, Dry Anchovy Powder 6.4% is mixed and sterilized after heating at 100 ℃ for 30 minutes to complete can packaging.

실시예 2.Example 2.

채취한 생김을 담수세척후 탈수,촙핑(chop ping)한 주재료 100질량% 대비 2.5%의 식염, 37.5%의 프류토올리고당(Fructo-oligosaccharides),마늘분말 8.7%,액체조미료 2.5%, 캐러멜파워(Cramel Power) 3.8%,볶음참깨 7.5%,마른멸치 분말 37.5%의 소스를 혼합해 100℃ 30분 가열후 살균해 병캔포장 완성한다.The collected seaweed is dehydrated after washing with fresh water, 2.5% of salt compared to 100% by mass of chopped main ingredients, 37.5% of fructo-oligosaccharides, garlic powder 8.7%, liquid seasoning 2.5%, caramel power ( Cramel Power) 3.8%, stir-fried sesame 7.5%, dried anchovy powder 37.5% of the sauce is mixed and sterilized after heating for 30 minutes at 100 ℃ complete bottle packaging.

이와 같이 조성물및 제조방법에의해 생산된 액체양념조림김은 감칠맛이나 감미가 좋아 밥류에 비벼 시식할수 있는 등의 취식이 간편하다.The liquid seasoning seasoned laver produced by the composition and the manufacturing method in this way is easy to eat, such as tasting on rice with good taste or sweetness.

한편, 일반 마른김에 비해 굽는 과정이 불필요하고 마른김이 습기에 약해 유통보관에 유의해야 하나 스틸캔이나 병캔에 의해 그 저장성과 취급이 양호해 진다.On the other hand, the baking process is unnecessary compared to general dry laver and dry laver is weak in moisture, so care must be taken in storage storage, but the storage and handling can be improved by steel cans or bottle cans.

한편, 본 발명에 의한 액체양념조림김의 관능검사를 실시한 결과 기호성에 있어서, 아래 표 1과 같이 관능도가 매우 높았다.On the other hand, as a result of performing a sensory test of the liquid seasoning seasoned seaweed according to the present invention, the sensory degree was very high as shown in Table 1 below.

구분division 관능항목Sensory items 저장성Zhejiang 냄새smell 맛flavor 총평General comment 표준구Standard sphere 오픈후 보관유의After opening 좋음good 좋음good 100100 실시예1Example 1 좋음good 양호Good 감칠맛Umami 100100 실시예2Example 2 좋음good 양호Good 구수하며,담백함Save life, lightness 100100

주) 관능성적은 일반김의 기호도에 대한 백분율을 기준으로 100명을 기준으로 1인당 1점으로 채점한 것임.Note) Sensory score is one point per person based on 100 people based on the percentage of general laver.

Claims (3)

채취한 생김을 담수세척후 탈수,촙핑(chop ping)한 주재료에 식염,프류토올리고당(Fructo-oligosaccharides),마늘분말,액체조미료,캐러멜파워(Cramel Power) ,볶음참깨,마른멸치 분말등의 소스를 혼합해 100℃ 30분 가열후 살균해 캔포장 완성함을 특징으로 하는 액체양념조림김제조방법.Dehydrated and washed raw seaweed after desalination and chopped ping main ingredients such as salt, fructo-oligosaccharides, garlic powder, liquid seasoning, caramel power, fried sesame, dried anchovy powder Mixing and sterilizing after heating 30 ℃ 100 minutes can be seasoned liquid seasoning laver production method characterized in that the can packaging. 스틸캔용 액체양념조림김은 채취한 생김을 담수세척후 탈수,촙핑(chop ping)한 주재료 100질량% 대비 양념소스는 3.6%의 식염, 40.9%의 프류토올리고당 (Fructo-oligosaccharides),마늘분말 6.4%,액체조미료 1.8%, 캐러멜파워(Cramel Power) 1.8%,볶음참깨 5.5%,마른멸치 분말 6.4%로 성분조성됨을 특징으로 하는 액체양념조림김조성물.For liquid canned seasoning laver for steel cans, the seasoning source is 3.6% salt, 40.9% fructo-oligosaccharides, garlic powder 6.4 compared to 100% by mass of the dehydrated and chopped main ingredients after fresh water washing. %, Liquid seasoning 1.8%, caramel power (Cramel Power) 1.8%, roasted sesame seeds 5.5%, dried anchovy powder 6.4%, characterized in that the composition is a seasoning. 병캔용 액체양념조림김은 채취한 생김을 담수세척후 탈수,촙핑(chop ping)한 주재료 100질량% 대비 양념소스는 2.5%의 식염, 37.5%의 프류토올리고당(Fructo-oligosaccharides),마늘분말 8.7%,액체조미료 2.5%, 캐러멜파워(Cramel Power) 3.8%,볶음참깨 7.5%,마른멸치 분말 37.5%로 성분조성됨을 특징으로 하는 액체양념조림김조성물.For canned liquid seasoning laver, the seasoning source is 2.5% salt, 37.5% fructo-oligosaccharides, garlic powder 8.7, compared to 100% by mass of the dehydrated and chopped main ingredients after fresh water washing. %, Liquid seasoning 2.5%, caramel power (Cramel Power) 3.8%, fried sesame seeds 7.5%, dried anchovy powder 37.5% of the composition is characterized in that the seasoning.
KR1020010051694A 2001-08-27 2001-08-27 making method and composition for brown seaweed KR20030018126A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100419188B1 (en) * 2001-11-30 2004-02-18 윤형묵 method for manufacturing laver dried and seasoned with soybean and the laver manufactured by the same

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149666A (en) * 1982-02-26 1983-09-06 Nagoya Seiraku Kk Beverage containing sea weeds
JPS62294068A (en) * 1986-06-11 1987-12-21 Daiichi Seimo Kk Production of seaweed drink
KR940003495A (en) * 1992-08-19 1994-03-12 박정윤 Manufacturing method of beverage using seaweed
KR970068911A (en) * 1997-08-28 1997-11-07 국립수산진흥원 남해수산연구소장 Novel seaweed drink made by grinding red algae directly and its manufacturing method
JPH1028561A (en) * 1996-07-16 1998-02-03 Chikanosuke Oki Food raw material and its utilization
KR19990015782A (en) * 1997-08-09 1999-03-05 조성문 Method for preparing kelp beverages containing kelp extract as a main ingredient

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS58149666A (en) * 1982-02-26 1983-09-06 Nagoya Seiraku Kk Beverage containing sea weeds
JPS62294068A (en) * 1986-06-11 1987-12-21 Daiichi Seimo Kk Production of seaweed drink
KR940003495A (en) * 1992-08-19 1994-03-12 박정윤 Manufacturing method of beverage using seaweed
JPH1028561A (en) * 1996-07-16 1998-02-03 Chikanosuke Oki Food raw material and its utilization
KR19990015782A (en) * 1997-08-09 1999-03-05 조성문 Method for preparing kelp beverages containing kelp extract as a main ingredient
KR970068911A (en) * 1997-08-28 1997-11-07 국립수산진흥원 남해수산연구소장 Novel seaweed drink made by grinding red algae directly and its manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100419188B1 (en) * 2001-11-30 2004-02-18 윤형묵 method for manufacturing laver dried and seasoned with soybean and the laver manufactured by the same

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