KR20030047392A - Laver add chinese pepper oil - Google Patents
Laver add chinese pepper oil Download PDFInfo
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- KR20030047392A KR20030047392A KR1020010077870A KR20010077870A KR20030047392A KR 20030047392 A KR20030047392 A KR 20030047392A KR 1020010077870 A KR1020010077870 A KR 1020010077870A KR 20010077870 A KR20010077870 A KR 20010077870A KR 20030047392 A KR20030047392 A KR 20030047392A
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- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 28
- 244000089698 Zanthoxylum simulans Species 0.000 title abstract 6
- 235000009932 Zanthoxylum simulans Nutrition 0.000 title abstract 6
- 239000003921 oil Substances 0.000 claims abstract description 45
- 235000019198 oils Nutrition 0.000 claims abstract description 45
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 235000004347 Perilla Nutrition 0.000 claims abstract description 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 241001474374 Blennius Species 0.000 claims description 41
- 230000002378 acidificating effect Effects 0.000 claims description 20
- 239000010977 jade Substances 0.000 claims description 11
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000004480 active ingredient Substances 0.000 abstract description 7
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 6
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 6
- 240000002114 Satureja hortensis Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 7
- 241000246354 Satureja Species 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 208000006673 asthma Diseases 0.000 description 3
- 238000001784 detoxification Methods 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 3
- 235000019654 spicy taste Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000077 insect repellent Substances 0.000 description 2
- 238000002690 local anesthesia Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 241001480043 Arthrodermataceae Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 206010048232 Yawning Diseases 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002141 anti-parasite Effects 0.000 description 1
- 239000003096 antiparasitic agent Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 230000037304 dermatophytes Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 206010013023 diphtheria Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000749 insecticidal effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019565 spicy aroma Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Edible Seaweed (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
Description
본 발명은 산초기름을 첨가한 김에 관한 것으로서, 더욱 상세하게는 김을 건조하거나 구울 때 산초의 유효성분을 갖는 산초기름을 첨가하여 김의 고소한 맛과 독특한 향, 그리고 산초가 지닌 생약성분 등의 효과를 얻을 수 있도록 함으로써, 김의 고소한 맛과 함께 산초의 유효한 건강성분을 효과적으로 섭취할 수 있도록 한 산초기름을 첨가한 김에 관한 것이다.The present invention relates to seaweed added to the seaweed oil, and more specifically, to add the seaweed oil having the active ingredient of the seaweed when drying or roasting seaweed effect of savory taste and unique aroma, and herbal ingredients of By allowing to obtain, the seaweed flavored with seaweed added to make it possible to effectively consume the effective health ingredients of seaweed with the savory taste of seaweed.
일반적으로 김은 맛이 좋아 기호성이 좋고 각종 유효성분을 포함하고 있어 항암효과, 노화방지, 미용식 등의 건강성 식품으로 각광받고 있다.In general, seaweed has a good taste and taste and contains various active ingredients, and thus, it has been spotlighted as a health food such as anticancer effect, anti-aging, and beauty food.
대부분의 김은 날김 상태로 먹기도 하지만 불에 구우면 엽록소가 퇴색되면서 좋은 향미가 생겨나기 때문에 구운김 상태로 먹는 것이 보통이다.Most laver can be eaten in a raw state, but when roasted, the chlorophyll fades, which gives a good flavor.
김을 구울 때에는 대부분 옥배유, 참기름 등과 소금을 칠한 상태로 구워서 김의 맛과 향을 높이고 있다.When roasting seaweed, most of them are grilled with jade oil, sesame oil and salt to enhance the taste and aroma of seaweed.
이와 같이 식생활에서의 김은 그 자체의 맛과 향을 통해 소비자들의 기호를 충족시키기에 충분하지만 주로 별다른 처리없이 김 자체 그대로 식용되고 있는 실정이므로, 최근 건강과 관련하여 기능성 식품에 대한 소비자들의 관심이 점차 높아지고 있는 추세에는 그 보조를 맞추기가 미흡한 실정이다.As such, laver in the diet is enough to satisfy consumers 'tastes through its own taste and aroma, but mainly the laver is eaten without any treatment, so consumers' interest in functional foods in recent years Increasingly, it is insufficient to keep pace.
따라서, 본 발명은 이와 같은 점을 감안하여 안출한 것으로서, 김을 건조하거나 구울 때 산초의 유효성분을 갖는 산초기름을 첨가하여 김의 고소한 맛과 독특한 향과 더불어 산초가 지닌 건위정장, 구충, 해독작용 등과 같은 생약성분의 효과를 얻을 수 있도록 함으로써, 김의 고소한 맛과 함께 산초의 유효한 건강성분을 효과적으로 섭취할 수 있으며, 이에 따라 성인병 예방, 건강증진, 체질개선 등에 많은 도움을 줄 수 있도록 한 산초기름을 첨가한 김을 제공하는데 그 목적이 있다.Therefore, the present invention has been made in view of such a point, when drying or roasting seaweed by adding an acidic oil having the active ingredient of seaweed, with the savory taste and unique aroma of seaweed, dry stomach suit, insect repellent, detoxification By obtaining the effects of herbal ingredients such as action, it is possible to effectively consume the effective health ingredients of Sancho along with the savory taste of seaweed, thereby providing a lot of help to prevent adult diseases, health promotion, constitution improvement, etc. The purpose is to provide oiled laver.
이하, 본 발명의 바람직한 실시예에 대해 상세히 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described in detail.
본 발명은 옥배유, 들기름, 참기름 및 소금 중 하나 이상을 첨가한 김에 있어서, 상기 김에 산초기름이 첨가되어 있는 것을 특징으로 한다.The present invention is characterized in that the seaweed oil is added to the seaweed in the seaweed added at least one of jade oil, perilla oil, sesame oil and salt.
또한, 상기 산초기름의 첨가율은 0.01∼1중량%인 것을 특징으로 한다.In addition, the addition rate of the acidic oil is characterized in that 0.01 to 1% by weight.
또한, 더욱 바람직하기로는 산초기름의 첨가율은 0.1∼0.5중량%인 것을 특징으로 한다.More preferably, the addition rate of the acidic oil is 0.1 to 0.5% by weight.
또한, 상기 산초기름을 첨가한 김은 자연 건조한 건조 김 또는 불에 구운 김인 것을 특징으로 한다.In addition, the seaweed is added to the seaweed oil is characterized in that the natural dry dried seaweed or roasted seaweed.
이를 좀더 상세히 설명하면 다음과 같다.This will be described in more detail as follows.
김을 건조하거나 구울 때 기존의 조미수단인 참기름, 들기름, 옥배유 등과 산초기름을 적당한 비율로 혼합한 후, 적당량의 소금과 함께 김에 골고루 도포하여 건조하거나 굽는다.When drying or roasting laver, the existing seasoning means, sesame oil, perilla oil, jade oil and acidic oil are mixed at an appropriate ratio, and then evenly coated with laver with an appropriate amount of salt to dry or bake.
본 발명에 따른 산초기름을 첨가한 김은 예컨대, 김 94∼98중량%, 옥배유 또는 들기름 1∼2중량%, 참기름 0.1∼1중량%, 소금 1∼2중량%, 산초기름 0.01∼1중량% 정도가 적당하다.The seaweed added with the acidic oil according to the present invention is, for example, 94 to 98% by weight seaweed, 1 to 2% by weight jade oil or perilla oil, 0.1 to 1% by weight sesame oil, 1 to 2% by weight salt, 0.01 to 1% by weight acidic oil The degree is adequate.
이때의 산초기름은 첨가되는 양이 많을수록 매운맛과 향이 높아지므로, 소비자들의 각각의 취향에 맞게 그 첨가율을 조절할 수 있으며, 김의 전체 성분중에서 0.1∼0.5중량% 정도 첨가하는 것이 가장 적당하다.At this time, the more acidic oil is added, the higher the spicy taste and aroma, so that the addition rate can be adjusted according to the tastes of the consumers, it is most suitable to add about 0.1 to 0.5% by weight of the whole ingredient of seaweed.
여기서, 산초기름의 함량이 너무 소량이면, 산초의 유효성분이 갖는 잇점을 기대할 수 없고, 너무 과량이면 산초의 매운맛이 너무 강해서 먹는데 불편함이 있다.Here, if the content of the acidic oil is too small, the benefits of the active ingredient of the acidic can not be expected, if too much, the spicy taste of the acidic is too strong to be inconvenient to eat.
김을 구워서 먹는 경우에는 너무 바짝 굽거나 하면 산초의 고유한 향이 손실되므로, 구울 때 적당한 열을 가해야 하며 통상 40∼80℃ 정도의 열에서 1∼5초 정도의 시간동안 굽는 것이 바람직하다.If you bake the seaweed, if you bake too much or lose the inherent aroma of the sancho, you should apply the appropriate heat when baking, it is preferable to bake for about 1 to 5 seconds in a heat of about 40 ~ 80 ℃.
이하, 본 발명을 여러 바람직한 실시예에 의거하여 설명하면 다음과 같다.Hereinafter, the present invention will be described based on several preferred embodiments.
〈실시예 1〉<Example 1>
통상의 김 97중량%에 옥배유 1.4중량%, 참기름 0.5중량%, 산초기름0.1중량%, 소금 1중량%를 첨가하고 60℃ 온도의 열로 3초간 구워 구운 김을 제조하였다.To 97% by weight of conventional laver was added 1.4% by weight of jade oil, 0.5% by weight sesame oil, 0.1% by weight of acidic oil, 1% by weight of salt and baked for 3 seconds by heating at 60 ℃ temperature to prepare a laver.
〈실시예 2〉<Example 2>
통상의 김 97중량%에 옥배유 1중량%, 참기름 0.5중량%, 산초기름 0.5중량%, 소금 1중량%를 첨가하고 60℃ 온도의 열로 3초간 구워 구운 김을 제조하였다.To 97% by weight of conventional laver was added 1% by weight of jade oil, 0.5% by weight sesame oil, 0.5% by weight of acidic oil, 1% by weight of salt and baked for 3 seconds by heating at 60 ℃ temperature to prepare a laver.
〈실시예 3〉<Example 3>
통상의 김 97중량%에 옥배유 1중량%, 참기름 0.5중량%, 산초기름 0.5중량%, 소금 1중량%를 첨가하고 실온에서 1시간 정도 건조하여 건조 김을 제조하였다.To 97% by weight of conventional laver was added 1% by weight of jade oil, 0.5% by weight sesame oil, 0.5% by weight of acidic oil, 1% by weight of salt and dried at room temperature for about 1 hour to prepare dried laver.
〈비교예 1〉<Comparative Example 1>
통상의 김 97중량%에 옥배유 1.5중량%, 참기름 0.5중량%, 소금 1중량%를 첨가하고 60℃ 온도의 열로 3초간 구워 구운 김을 제조하였다.Baked laver was prepared by adding 1.5% by weight of jade oil, 0.5% by weight of sesame oil, and 1% by weight of salt to 97% by weight of conventional laver, and baking for 3 seconds with a heat of 60 ° C.
〈비교예 2〉<Comparative Example 2>
통상의 김 97중량%에 옥배유 0.5중량%, 참기름 1.5중량%, 소금 1중량%를 첨가하고 60℃ 온도의 열로 3초간 구워 구운 김을 제조하였다.To 97% by weight of conventional laver was added 0.5% by weight of jade oil, 1.5% by weight of sesame oil, 1% by weight of salt and baked for 3 seconds by heating at 60 ℃ temperature to prepare a laver.
〈비교예 3〉<Comparative Example 3>
통상의 김 97중량%에 옥배유 1.5중량%, 참기름 0.5중량%, 소금 1중량%를 첨가하고 실온에서 1시간 정도 건조하여 건조 김을 제조하였다.To 97% by weight of conventional laver, 1.5% by weight of jade oil, 0.5% by weight of sesame oil, and 1% by weight of salt were added, and dried at room temperature for about 1 hour to prepare dried laver.
위의 실시예 1 내지 실시예 3에 의해 제조된 김과 비교예 1 내지 비교예 3에 의해 제조된 김을 20명의 시식자에게 30일 동안 시식시킨 후, 맛과 향에 대한 반응을 조사하고, 또 여러 검진을 실시한 결과를 아래의 표 1과 표 2에 나타내었다.After lasing the laver produced by Examples 1 to 3 and the laver prepared by Comparative Examples 1 to 3 to 20 tasters for 30 days, the reaction to the taste and flavor was investigated, The results of various examinations are shown in Tables 1 and 2 below.
위의 표 1 및 표 2에서 등급 A = 상품, 등급 B = 중품, 등급 C/D = 하품이다.In Tables 1 and 2 above, class A = commodity, class B = intermediate, class C / D = yawn.
따라서, 위와 같은 산초기름의 원료인 산초(山椒)의 성분에는 건위정장, 구충, 해독작용 등의 효능이 있기 때문에 소화불량, 식체, 위하수, 위확장, 구토, 이질, 설사, 기침, 회충제 등으로 많이 쓰였으며, 또한 매운맛을 내는 성분인 산시올(Sanshol)을 포함하고 있어서 국부 마취작용을 이용한 살충효과도 얻을 수 있다.Therefore, the components of Sancho (山椒), which is the raw material of the acidic oil, have the effects of dry stomach suit, insect repellent, detoxification, etc. It was used a lot, and also contains a pungent ingredient, Sanshol (Sanshol), so that the insecticidal effect using local anesthesia can be obtained.
산초나무의 종자에는 정유함량이 높아 예로부터 종자에서 기름을 짜서 위장병이나 기관지 천식에 사용해 왔으며, 외부 종기의 치료에 많이 쓰였다.Seeds of Japanese vinegar have high essential oils and have been used for gastrointestinal diseases and bronchial asthma by squeezing oil from seeds, and have been used for the treatment of external boils.
또한, 최근에는 산초나무 종자에서 추출한 정유물질이 국부마취 및 진통작용이 있고, 대장균, 적리균, 구균류, 디프테이라균, 황색포도상구균, 피부사상균 등에 억제작용이 있는 것으로 알려져 있다.In addition, recently, essential oils extracted from the seeds of the Japanese herb have been known to have local anesthesia and analgesic effects, and to have an inhibitory effect on Escherichia coli, erythropoies, aureus, diphtheria, Staphylococcus aureus, dermatophytes and the like.
이와 같이, 본 발명은 김의 고유성분을 손상하지 않고 산초의 여러 유효성분을 첨가한 김을 제공함으로써, 성인병 예방과 치료보조, 건강증진 및 체질개선 등에 많은 도움을 줄 수 있는 것이다.As such, the present invention provides a laver added with various active ingredients of Sancho without damaging the intrinsic component of laver, which can help a lot in the prevention and treatment of adult diseases, health promotion and constitution improvement.
이상에서와 같이 본 발명의 산초기름을 첨가한 김은 산초의 유효성분이 파괴되지 않고 인체에 용이하게 흡수되며 성인병 예방이나 기관지 천식 등의 치료에 많은 도움을 줄 수 있는 효과가 있으며, 특히 산초기름의 매운맛으로 인해 이를 기피하는 어린이들은 김의 고소한 맛과 함께 산초의 유효한 건강성분을 쉽게 섭취할 수 있도록 하여 기관지 천식, 구충 해독작용 등에 많은 도움을 줄 수 있는 장점이 있다.As described above, the seaweed added with the acidic oil of the present invention is easily absorbed by the human body without destroying the active ingredient of the acidic and has an effect that can help a lot in the treatment of adult disease or bronchial asthma, and especially, Children who avoid it due to its spicy taste can benefit from bronchial asthma and antiparasitic detoxification by allowing them to easily consume the effective health ingredients of Sancho along with the savory taste of seaweed.
Claims (4)
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|---|---|---|---|
| KR1020010077870A KR20030047392A (en) | 2001-12-10 | 2001-12-10 | Laver add chinese pepper oil |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010077870A KR20030047392A (en) | 2001-12-10 | 2001-12-10 | Laver add chinese pepper oil |
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| Publication Number | Publication Date |
|---|---|
| KR20030047392A true KR20030047392A (en) | 2003-06-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010077870A KR20030047392A (en) | 2001-12-10 | 2001-12-10 | Laver add chinese pepper oil |
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| Country | Link |
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| KR (1) | KR20030047392A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050007684A (en) * | 2003-07-11 | 2005-01-21 | 이정두 | Method for manufacturing functional baked laver |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990083902A (en) * | 1999-08-27 | 1999-12-06 | 위원길 | Manufacturing method of elvan |
| KR20010038748A (en) * | 1999-10-27 | 2001-05-15 | 도훈 | Roasted Laver With Special Taste And Process For Preparing Thereof |
-
2001
- 2001-12-10 KR KR1020010077870A patent/KR20030047392A/en not_active Application Discontinuation
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990083902A (en) * | 1999-08-27 | 1999-12-06 | 위원길 | Manufacturing method of elvan |
| KR20010038748A (en) * | 1999-10-27 | 2001-05-15 | 도훈 | Roasted Laver With Special Taste And Process For Preparing Thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050007684A (en) * | 2003-07-11 | 2005-01-21 | 이정두 | Method for manufacturing functional baked laver |
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