KR20030021332A - Toasted laver and producing method of it - Google Patents
Toasted laver and producing method of it Download PDFInfo
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- KR20030021332A KR20030021332A KR1020010054388A KR20010054388A KR20030021332A KR 20030021332 A KR20030021332 A KR 20030021332A KR 1020010054388 A KR1020010054388 A KR 1020010054388A KR 20010054388 A KR20010054388 A KR 20010054388A KR 20030021332 A KR20030021332 A KR 20030021332A
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- Prior art keywords
- oil
- laver
- calcium
- calcium powder
- powder
- Prior art date
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- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 61
- 238000000034 method Methods 0.000 title claims description 21
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 72
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 72
- 239000011575 calcium Substances 0.000 claims abstract description 72
- 239000000843 powder Substances 0.000 claims abstract description 51
- 239000003921 oil Substances 0.000 claims abstract description 48
- 235000019198 oils Nutrition 0.000 claims abstract description 48
- 238000004519 manufacturing process Methods 0.000 claims abstract description 20
- 241001474374 Blennius Species 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 12
- 241001454694 Clupeiformes Species 0.000 claims abstract description 8
- 235000019513 anchovy Nutrition 0.000 claims abstract description 8
- 235000013351 cheese Nutrition 0.000 claims abstract description 5
- 235000004347 Perilla Nutrition 0.000 claims abstract description 4
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 16
- 238000000576 coating method Methods 0.000 claims description 13
- 238000005507 spraying Methods 0.000 claims description 13
- 239000011248 coating agent Substances 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 239000010977 jade Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 241001494479 Pecora Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 abstract description 4
- 241000975357 Salangichthys microdon Species 0.000 abstract description 2
- 241000397413 Hypoptychus dybowskii Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 239000008162 cooking oil Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 206010053567 Coagulopathies Diseases 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 108090000190 Thrombin Proteins 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- NJFMNPFATSYWHB-UHFFFAOYSA-N ac1l9hgr Chemical compound [Fe].[Fe] NJFMNPFATSYWHB-UHFFFAOYSA-N 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000035602 clotting Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 208000023516 stroke disease Diseases 0.000 description 1
- 229960004072 thrombin Drugs 0.000 description 1
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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Abstract
Description
본 발명은 일정한 크기로 제조된 김을 구이를 실시할 때에 김의 표면에 칼슘분말을 도포시켜 구이 하도록 하는 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김에 관한 것이다.The present invention relates to a method for producing laver with calcium powder added to the surface of the laver to roast the laver produced by a certain size and laver with calcium powder.
이를 좀 더 상세히 설명하면, 일정한 크기로 가공 제조된 김의 표면에 식용유와 같은 기름을 도포하여 구이를 실시함에 있어 김의 표면에 도포된 기름 위에 일정한 크기의 분말로 분쇄된 칼슘분말을 살포시킨 후에 구이를 실시하도록 된 것이다.To explain this in more detail, after applying oil, such as cooking oil, to the surface of the laver processed and manufactured to a certain size, the calcium powder pulverized into a powder of a certain size is sprayed on the oil applied to the surface of the laver. It is to be roasted.
통상적으로 일정한 크기로 가공된 김을 구이를 할 때에 김의 표면에 기름을 도포시키고 도포된 김을 히팅롤러로 통과시켜 구이를 실시하였었다.In general, when roasting the processed laver to a certain size was applied to the surface of the laver by the oil and was baked by passing the applied laver through a heating roller.
그러나, 이와 같이 소금이 가미된 기름을 발라 김을 구이 하는 것은 김의 맛(미각)을 다소나마 높여주도록 하는 외에는 기능을 부여하는 김을 제조하여 제공하지는 못하였다.However, roasting seaweed with salt-flavored oil in this way did not produce and provide seaweed that gives a function other than to slightly enhance the taste (taste) of seaweed.
특히, 구이가 된 김은 남녀노소를 불문하고 모두 잘 먹고 있으나 칼슘성분이 많이 함유되어 있는 멸치나 치즈와 같은 것에 대해서는 식성과 기호에 따라 선별적으로 가려서 먹거나 전혀 먹지 않는 즉, 편식을 하게 되는 문제가 있었다.In particular, roasted laver is eaten well regardless of age or gender, but for anchovies and cheeses that contain a lot of calcium, they are selectively screened according to their taste and taste or not eaten at all. There was.
이와 같이 칼슘성분이 많이 함유되어 있는 멸치나 치즈와 같은 음식물을 가려서 편식함으로써, 어린이들은 성장에 장애를 받게 되고 성인들은 뼈가 극히 약해지거나 골다공증에 걸리는 현상도 많이 발생하게 되는 문제가 있었다.As a result of masking foods such as anchovies and cheese containing a large amount of calcium, children are hampered by growth, and adults have a problem that the bones become extremely weak or have osteoporosis.
특히, 칼슘성분이 많이 함유되어 있는 멸치나 치즈는 각 개인의 기호와 식성에 따라 편식하게 될 뿐만 아니라 멸치의 경우에는 그 특성상 일상적으로 자연스럽게 취식하기가 용이치 못하였다.In particular, anchovies and cheese containing a lot of calcium components are not only according to the preferences and diet of each individual, but also in the case of anchovies, it was not easy to eat naturally naturally.
우리나라 사람에 대하여 칼슘을 1일 700㎎씩 섭취하도록 권장하고 있으나 한국농촌경제연구원에서 조사한 "국민영양보고서"에 따르면 국민 전체의 약 75%가 442㎎의 칼슘을 섭취하고 있고, 심지어 53.7%가 400㎎ 이하를 섭취하고 있다는 것이다.Koreans are encouraged to take 700 mg of calcium a day, but according to the National Nutrition Report, which is surveyed by the Korea Rural Economic Institute, about 75% of the nation consumes 442 mg of calcium, even 53.7% of 400 It is taking less than mg.
그럼에도 불구하고 각종 인스턴트식품과 가공식품에 함유되어 있는 인산염은 칼슘의 흡수를 방해하고 있고, 통상적으로 기호품으로 많이 먹고 있는 아이스크림을 비롯하여 초콜릿과 빵 등에 함유되어 있는 백설탕은 칼슘을 인체의 밖으로 배출시켜버리는 것으로 알려져 있다.Nevertheless, phosphates in various instant foods and processed foods interfere with the absorption of calcium, and ice cream, which is usually eaten as a favorite product, and white sugar in chocolate and bread, release calcium from the body. It is known.
뿐만 아니라 칼슘은 혈액을 약 알칼리화 시켜 동맥경화성 심장질환인 뇌졸증 및 심장병의 유발을 억제하고, 정서불안정 증세나 불안감·초조감을 없애주며, 익히 잘 알려진 바와 같이 골다공증을 예방하고, 정자의 기능을 활발하게 하여 수정(임신)을 촉진시키며, 트롬빈의 형성을 촉진시켜 상처가 났을 때에 출형을 방지하면서 응혈을 촉진시키는 것으로 알려져 있다.In addition, calcium weakens the blood, which induces atherosclerotic heart disease, such as stroke and heart disease. It is known to promote fertilization (pregnancy), to promote the formation of thrombin, and to promote clotting while preventing wounds in case of injury.
이와 같이 칼슘은 인체에 지대한 영향을 끼침에도 불구하고 현대인들은 필요한 칼슘을 섭취하지 못하여 각종질병(질환)에 노출된 상태에 있는 것이다.As such, even though calcium has a great effect on the human body, modern people are in a state of being exposed to various diseases (diseases) because they cannot consume the necessary calcium.
본 발명은 상기와 같은 문제를 해소할 수 있도록 기능성 성분 즉, 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김을 제공하려는 것이다.The present invention is to provide a method for producing a functional ingredient, that is, a calcium powder is added laver and a calcium powder is added to solve the above problems.
본 발명은 통상적으로 일정한 크기로 가공된 김의 표면에 식용 기름을 도포시키고, 도포된 기름 위에 분말로 분쇄된 칼슘분말을 도포하며, 구이를 실시한 후에 진공포장을 하도록 된 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김을 제공하는데 그 목적이 있다.The present invention is usually coated with edible oil on the surface of the laver processed to a constant size, and apply the calcium powder pulverized into powder on the applied oil, after the roasting of the laver added calcium powder to vacuum packaging It is an object of the present invention to provide a method and a laver added with calcium powder.
본 발명의 다른 목적은 사철로 제공되는 김을 섭취하는 것에 의해 칼슘도 자연스럽게 섭취할 수 있도록 된 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김을 제공하는 데 있다.Another object of the present invention is to provide a method for preparing laver with added calcium powder and laver with calcium powder so that calcium can be naturally ingested by ingesting laver provided by iron iron.
본 발명의 또 다른 목적은 각종 해조류를 비롯하여 멸치, 뱅어포, 양미리 및 녹색채소를 분말화하여 김을 구이 할 때에 첨가시켜 줌으로써 복잡하거나 제조비용을 추가시키지 않고도 용이하게 제조할 수 있도록 된 칼슘분말이 가미된 김의 제조방법 및 칼슘분말이 가미된 김을 제공하는 데 있다.Still another object of the present invention is to add a variety of seaweeds, anchovies, bangeopo, Yangmiri and green vegetables powdered when roasting seaweed, so that the calcium powder can be easily prepared without complicated or adding manufacturing costs The present invention provides a method of preparing laver and laver with calcium powder.
본 발명의 상기 및 기타 목적은,The above and other objects of the present invention,
일정한 크기로 가공 건조된 김(20)의 표면에 조미료가 가미된 기름(21) 기름도포장치(12)에 의해 도포시켜 주는 기름도포공정(3)과, 기름(21)이 도포된 김(20)을 히팅롤러(14-1)에 의해 구이 하는 구이공정(5)과, 구이 된 김을 진공포장장치(15)에 의해 포장하도록 하는 진공포장공정(6)을 실시하도록 하는 것에 있어서,Oil coating process (3) applied by the oil coating device (12) with seasoning added to the surface of the laver (20) processed and dried to a certain size, and laver (20) coated with oil (20) In the baking process (5) which roasts) by the heating roller (14-1), and the vacuum packaging process (6) which makes roasted laver by the vacuum packaging apparatus (15),
기름도포공정(3)에 의해 김(20)의 표면에 도포된 기름(21)의 위에칼슘분말(22)을 고르게 살포 첨가시키는 칼슘살포공정(4)과,A calcium spraying step (4) in which the calcium powder (22) is evenly sprayed and added onto the oil (21) coated on the surface of the laver (20) by the oil coating step (3),
칼슘살포공정(4)의 후에 통상의 구이공정(5)과 진공포장공정(6)을 실시하도록 하는 것이 포함되는 것을 특징으로 하는 칼슘분말이 가미된 김의 제조방법(1)에 의해 달성된다.After the calcium spraying step (4) is carried out by the method (1) of producing laver with calcium powder, characterized in that the ordinary roasting step (5) and vacuum packaging step (6) is carried out.
본 발명의 다른 목적은,Another object of the present invention,
표면에 기름(21)이 도포된 김(20)을 히팅롤러(14-1)에 의해 구이 한 것에 있어서,In roasting the laver 20 coated with oil 21 on the surface by the heating roller 14-1,
김(20)의 표면에 도포된 기름(21)의 위에 칼슘분말(22)을 첨가시켜 구이 한 것을 특징으로 하는 칼슘분말이 가미된 김에 의해 달성된다.The calcium powder is achieved by adding a calcium powder 22 on the oil 21 applied to the surface of the seaweed 20, and roasted.
도 1은 본 발명에 따른 칼슘분말이 가미된 김의 제조 방법을 보인 블럭도.1 is a block diagram showing a manufacturing method of laver added calcium powder according to the present invention.
도 2는 본 발명에 따른 칼슘분말이 가미된 김의 제조장치를 보인 예시도.Figure 2 is an exemplary view showing a manufacturing apparatus of laver added calcium powder according to the present invention.
도 3은 본 발명에 따른 칼슘분말이 가미된 김의 제조장치에서 기름도포장치의 다른 실시예를 보인 예시도.Figure 3 is an exemplary view showing another embodiment of the oil coating device in the manufacturing apparatus of laver added calcium powder according to the present invention.
* 도면의 주요부분에 대한 부호의 설명 *Explanation of symbols on the main parts of the drawings
1. 칼슘분말 가미 김 제조공정도 2. 건조공정1. Calcium powder seasoning laver manufacturing process 2. Drying process
3. 기름도포공정 4. 칼슘분말살포공정 5. 구이공정3. Oil coating process 4. Calcium powder spraying process 5. Grilling process
6. 진공포장공정 10. 칼슘분말 가미 김 제조장치6. Vacuum packaging process 10. Calcium powder seasoning laver manufacturing equipment
11. 히팅장치 12. 기름도포장치 13. 칼슘살포장치11. Heating device 12. Oil coating device 13. Calcium spraying device
14. 구이장치 15. 진공포장장치 16. 공급컨베이어14. Roasting Equipment 15. Vacuum Packaging Equipment 16. Supply Conveyor
17.18. 이송컨베이어 19. 배출컨베이어 20. 김17.18. Conveyor 19. Discharge Conveyor 20. Kim
본 발명의 상기 및 기타 목적과 특징은 첨부 도면에 의거한 다음의 상세한 설명에 의해 더욱 명확하게 이해 할 수 있을 것이다. 도 1 내지 도 3은 본 발명에 따른 칼슘분말이 가미된 김의 제조방법과 제조장치를 보인 예시도로써, 도 1은 제조공정을 보인 계통도이고, 도 2 및 도 3은 제조장치를 보인 예시도이다.The above and other objects and features of the present invention will be more clearly understood by the following detailed description based on the accompanying drawings. 1 to 3 is an exemplary view showing a manufacturing method and a manufacturing apparatus of a laver added calcium powder according to the present invention, Figure 1 is a schematic diagram showing a manufacturing process, Figures 2 and 3 is an exemplary view showing a manufacturing apparatus. to be.
도 1에 예시된 칼슘분말이 가미된 김의 제조공정(1)은 도 2 및 도 3에 예시된 칼슘분말이 가미된 김의 제조장치(10)를 이용하여 실시하게 된다.The manufacturing process (1) of the laver with the calcium powder illustrated in FIG. 1 is performed by using the laver manufacturing apparatus 10 with the calcium powder illustrated in FIGS. 2 and 3.
구체적으로 도시하지는 아니하였으나 김 제조장치에 의해 일정한 크기로 가공 제조된 김(20)은 공급컨베이어(16)를 통하여 히팅롤러(11-1)로 구성된 건조장치(11)로 공급되어 건조공정(2)을 실시하게 된다.Although not specifically illustrated, the laver 20 processed and manufactured to a predetermined size by the laver manufacturing apparatus is supplied to a drying apparatus 11 consisting of a heating roller 11-1 through a supply conveyor 16, thereby drying the process (2). ).
상기 건조공정(2)에서 건조되는 김(20)은 반 건조상태의 김을 완전히 건조시켜 주도록 하는데 사용되어지며, 상기 히팅롤러(11-1)의 온도는 통상적으로 김을 구이 할 때에 사용되어지는 온도보다 대체적으로 5 ~ 10℃정도 낮게 유지시켜 너무 건조한 상태가 되지 않도록 하였다.The laver 20 to be dried in the drying step (2) is used to completely dry the laver in a semi-dry state, the temperature of the heating roller (11-1) is usually used when roasting laver It is generally kept 5-10 ℃ lower than the temperature so as not to be too dry.
김(20)이 제조장치에서 완전히 건조된 상태일 경우에는 상기 건조공정(2)을 생략하여도 무방하며, 김(20)에 습기가 있는 경우에는 건조장치(11)에 의해 건조공정(2)을 실시하여 주는 것이 바람직하다.If the laver 20 is completely dried in the manufacturing apparatus, the drying step (2) may be omitted. If there is moisture in the laver 20, the drying process (2) by the drying apparatus (11). It is preferable to carry out.
건조장치(11)에 의해 건조공정(2)이 실시되어 배출되는 김(20)은 이송컨베이어(17)에 의해 이송시키면서 기름도포장치(12)에 의해서는 기름도포공정(3)을 실시하고, 칼슘분말살포장치(13)에 의해서는 칼슘분말살포공정(4)을 실시하게 된다.The seaweed 20 discharged by the drying process 2 by the drying device 11 is discharged by the conveying conveyor 17, and the oil coating device 12 performs the oil applying process 3, The calcium powder spraying device 13 performs the calcium powder spraying step 4.
상기에서, 기름(21)을 도포시켜주는 기름도포장치(12)는 그 구성에 대해서는 구체적으로 도시하지는 아니하였으나 도 2에 도시된 바와 같이 통상의 스프레이분무장치(12-1)에 의해 분무(분사)시켜 줄 수 있고, 기름통의 저면에 브러시가 구비되어 기름통에 충진된 기름이 브러시를 통하여 배출되면서 브러시의 저면을 통과하는 김(20)에 기름(21)을 도포시켜주도록 하는 브러시도포장치(12-2)에 의해 도포시켜 줄 수 있다.In the above, the oil coating device 12 for applying the oil 21 is not shown in detail but the spray (spraying) by a conventional spray spraying device 12-1 as shown in FIG. Brush coating device to apply oil (21) to the seaweed (20) passing through the bottom of the brush while the oil is filled in the oil container is discharged through the brush is provided with a brush on the bottom of the oil barrel It can apply | coat by (12-2).
상기 기름(21)은 통상적으로 사용되는 식용유를 사용하거나, 미각과 후각적인 특성을 고려하여 참기름에 옥배유 또는 들기름 중에서 하나를 첨가 혼합시킨 것을 사용할 수 있는데, 대체적으로 1 ~ 5%의 참기름에 나머지는 옥배유 또는 들기름 중에서 어느 하나를 첨가 혼합시킨 것을 사용하여 향이 너무 진하지 않도록 하여 주는 것이 바람직하며, 상기와 같이 김(20)에 기름(21)을 도포시켜 줄 때에 너무많은 량이 도포되지 않도록 하여 질척거리지 않도록 하는 것이 바람직하다.The oil 21 may be a cooking oil that is commonly used, or may be mixed with sesame oil in addition to either jade oil or perilla oil in consideration of taste and olfactory properties, the remainder in the sesame oil of 1 ~ 5% It is preferable that the fragrance is not too thick by using any one of jade oil or perilla oil added and mixed, and when applying the oil 21 to the seaweed 20 as described above, it is prevented from being smothered by not applying too much. It is desirable to.
상기와 같은 기름의 도포방법은 통상적으로 알려진 방법이므로 보다 구체적인 설명은 생략하기로 한다.Since the coating method of the oil is a commonly known method, more detailed description will be omitted.
기름도포장치(12)에 의해 기름(21)이 도포된 김(20)이 이송컨베이어(17)에 의해 지속적으로 이송되면서 칼슘분말살포장치(13)를 통과 할 때에 칼슘분말도포공정(4)을 실시하여준다.When the seaweed 20 coated with the oil 21 by the oil applying device 12 is continuously transferred by the conveying conveyor 17, the calcium powder spreading process 4 is carried out when passing through the calcium powder spreading device 13. Do it.
상기, 칼슘분말살포장치(13)에 의해 실시되는 칼슘분말살포공정(4)은 칼슘이 함유되어 있는 식품을 건조시켜 분말화 시킨 것 즉, 건조된 각종해조류를 비롯하여 녹색채소, 멸치, 뱅어포, 양미리 등을 통상의 분쇄장치에 의해 일정한 크기로 분쇄(분말화)시킨 분말을 통상의 살포장치에 의해 균일하게 살포시켜준다.The calcium powder dispersing step (4) performed by the calcium powder dispersing apparatus 13 is to dry and powder foods containing calcium, that is, dried various seaweeds, including green vegetables, anchovies, whitebait, and Yangmiri. The powder pulverized (powdered) to a certain size by a conventional pulverizing device is uniformly sprayed by a conventional spreading device.
칼슘분말(22)은 미세한 분말로 분쇄 된 것을 사용하되 극히 미세하게 분쇄도지 않아도 무방하고, 또한 취식하였을 때에 거북하지 않은 정도의 작은 입자의 형태로 분쇄된 것을 사용하여도 무방하며, 칼슘분말(22)을 분무(분사)시킬 때에 많은 량을 살포시키지 않도록 하여 칼슘분말이 휘날리거나 흩어지지 않도록 해주는 것이 바람직하다.Calcium powder 22 may be pulverized into fine powder, but may not be pulverized very finely, and may be pulverized in the form of small particles that are not disturbed when eaten. ), It is desirable not to spray a large amount when spraying (spraying) so that the calcium powder does not drift or scatter.
기름(21)의 위에 칼슘분말이 살포(도포)된 김(20)이 이송컨베이어(17)에 의해 이송되어 구이장치(14)로 공급되어 구이공정(5)을 실시하게 된다.The laver 20 sprayed (coated) with the calcium powder on the oil 21 is transferred by the transfer conveyor 17 and supplied to the roasting device 14 to perform the roasting process 5.
통상의 히팅롤러(14-1)로 구성되는 구이장치(14)는 히팅롤러(14-1)의 온도를 너무 높지 않게 하여 통과하는 김(20)이 완전히 구워지도록 하되 부서지지 않도록 건조시켜 준다.The roasting device 14 constituted by a conventional heating roller 14-1 is made so that the steam 20 passing through the heating roller 14-1 is not too high but is completely baked, but not dried.
히팅롤러(14-1)에 의해 구이공정(5)이 완료된 칼슘김(20-1)이 구이장치(14)를 통과한 후에 이송컨베이어(18)에 의해 진공포장장치(15)로 공급되어 진공포장공정(6)을 실시하게 되고, 진공포장장치(15)에 의해 진공포장을 실시할 때에 구체적으로 도시하지는 아니하였으나 통상의 절단장치를 이용하여 적당한 크기로 절단하는 절단공정(7)을 실시한 후에 진공 포장시켜 줄 수 있다.Calcium laver 20-1 having completed the roasting process 5 by the heating roller 14-1 passes through the roasting device 14, and is then supplied to the vacuum packaging device 15 by the conveying conveyor 18 to be vacuumed. The packaging process 6 is carried out, and when the vacuum packaging is carried out by the vacuum packaging apparatus 15, although not specifically illustrated, the cutting process 7 is performed to cut to a suitable size using a conventional cutting apparatus. It can be vacuum packed.
이와 같은 진공포장장치(15)의해 실시되는 진공포장공정(6)은 통상적인 진공포장장치를 이용하여 진공 포장을 실시하게 되므로 보다 구체적인 설명은 생략하기로 한다.Since the vacuum packaging process 6 performed by the vacuum packaging apparatus 15 is performed by vacuum packaging using a conventional vacuum packaging apparatus, a detailed description thereof will be omitted.
이상에서와 같이 칼슘분말이 가미된 김의 제조방법에 의해 제조되는 칼슘분말이 가미된 김은 기존의 구이 김을 제조하는 공정에서 기름을 도포한 후에 칼슘분말을 살포시켜주는 공정만을 추가시켜 칼슘이 가미된 김을 제조할 수 있으므로 기능성인 칼슘김을 제공할 수 있고, 칼슘김을 취식함으로써 칼슘도 자연스럽게 섭취할 수 있으므로 별도로 칼슘을 섭취하여야 하는 번거로움 등을 배제시킬 수 있으며, 칼슘부족으로 인하여 발생되는 각종질병들을 예방할 수 있게 된다.As described above, the laver added with calcium powder prepared by the method of preparing laver with the added calcium powder is added to the step of spraying the calcium powder after applying oil in the process of manufacturing the existing roasted laver. Since it is possible to manufacture flavored laver, it can provide functional calcium laver, and by ingesting calcium laver, natural calcium can be ingested, thus eliminating the hassle of having to ingest calcium separately. Various diseases can be prevented.
Claims (4)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020010054388A KR20030021332A (en) | 2001-09-05 | 2001-09-05 | Toasted laver and producing method of it |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020010054388A KR20030021332A (en) | 2001-09-05 | 2001-09-05 | Toasted laver and producing method of it |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100467243B1 (en) * | 2001-12-24 | 2005-01-24 | 박장순 | Seasoned laver contained butter and calcium and manufacturing method thereof |
| KR100477349B1 (en) * | 2003-05-30 | 2005-03-22 | 김철웅 | A lavor flavored with sea tangle and method thereof |
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| KR19990046539A (en) * | 1999-03-26 | 1999-07-05 | 김웅식 | Dried black seaweed enriched with extra Calcium(twice more than other products),Dried black seaweed with currie flavor,Dried black seaweed with the flavor of the salted pollack roe,Dried black seaweed with fresh salad flavor. |
| KR19990083902A (en) * | 1999-08-27 | 1999-12-06 | 위원길 | Manufacturing method of elvan |
| KR20010044365A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with curry flavor |
| KR20010044364A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with bulgogi flavor |
| KR20010044363A (en) * | 2001-02-13 | 2001-06-05 | 김웅식 | The method for producing seasoned lavers which are fortified with kimchi flavor |
| KR20010079084A (en) * | 2001-06-12 | 2001-08-22 | 이은진 | Laver added calcium of anchovy |
| KR20010089871A (en) * | 2000-03-25 | 2001-10-12 | 문명진 | A nutritional dry laver |
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| KR19990046539A (en) * | 1999-03-26 | 1999-07-05 | 김웅식 | Dried black seaweed enriched with extra Calcium(twice more than other products),Dried black seaweed with currie flavor,Dried black seaweed with the flavor of the salted pollack roe,Dried black seaweed with fresh salad flavor. |
| KR19990083902A (en) * | 1999-08-27 | 1999-12-06 | 위원길 | Manufacturing method of elvan |
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| KR20010079084A (en) * | 2001-06-12 | 2001-08-22 | 이은진 | Laver added calcium of anchovy |
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| KR100477349B1 (en) * | 2003-05-30 | 2005-03-22 | 김철웅 | A lavor flavored with sea tangle and method thereof |
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