KR20030064597A - A method for processing spicy laver - Google Patents

Abstract

PURPOSE: A method for processing spicy laver is provided, thereby providing a user with novel taste of laver and inhibiting the putrefaction thereof. CONSTITUTION: A method for processing spicy laver comprises the steps of: (a) preparing an extract of hot pepper using a solvent; (b) mixing the hot pepper extract with edible oil; and (c) covering laver with a mixed oil of the hot pepper extract and edible oil and heat-pressing the laver, wherein the solvent is edible oil; the hot pepper is selected from whole hot pepper, hot pepper powder and hot pepper seeds; the hot pepper extract is prepared by inserting dried whole hot pepper into edible oil and heating the mixture at 100 to 150 deg. C; the hot pepper extract is prepared by inserting hot pepper powder into edible oil and heating the mixture at 50 to 100 deg. C; the mixing ratio of the hot pepper extract and edible oil in the step (b) is 8:2; and the edible oil is sesame oil or unpolished rice oil.

Description

Method of making spicy laver {A METHOD FOR PROCESSING SPICY LAVER}

The present invention relates to a method for producing a spicy seasoned seaweed, a spicy taste comprising a process of applying a red pepper extract by using a solvent such as cooking oil with cooking oil and applying it to laver, or by applying a fine red pepper powder to salt and applying to laver It relates to a method for producing seasoned seaweed.

In addition, the present invention relates to a method for producing a spicy taste dried laver (Geunhaetae) comprising the step of immersing the raw grass (water laver) in water soaked red pepper.

Here, chili peppers are described as containing pepper seeds, unless otherwise specified. In addition, red pepper powder varies in appearance, but includes a wide range of fine flours with a longest axis length of 0.5 mm or less to coarse flour of 1 to 3 mm. The same is true unless otherwise stated.

The processed laver products in Korea are dried laver dried by herbaceous ginseng and dried seasoned laver by adding cooking oil and salt to dried laver.

Seasoned seaweed refers to seasoned seaweed after seasoning with dried seaweed and seasoned with salt, etc.The taste and nutrition of seasoned seaweed is determined by applying the quality of dry seaweed, the raw material of seasoned seaweed, onto the seaweed. Oil, salt, and baking temperature, heat treatment conditions and time are essential for seasoning.

The conventional laver was adjusted by the amount of oil or salt in the cooking method of the general seasoning laver or by changing the baking temperature or heat treatment time to adjust the taste and flavor. In addition, seasoning laver with added flavor of kimchi, curry, bulgogi, etc. has been applied for a variety of flavors.

In order to diversify the food culture of consumers, it is necessary to develop a variety of ways of using laver, and in particular, there is a need to develop a laver that makes spicy taste in light of the tendency to increase the preference for spicy taste in various foods. The present invention relates to a seasoned seaweed that gives a spicy taste peculiar to red pepper in a conventional seasoning laver by immersing oil in 'capsaicin' which is a hot taste ingredient of red pepper. In addition, capsaicin, which is a pungent ingredient of red pepper, has an anti-oxidation function to prevent deterioration of seasoned seaweed.

In addition, unlike the conventional dry laver can give a spicy taste to the dry laver itself to widen the breadth of cooking and processing as raw seaweed.

It is an object of the present invention to consider the above matters, including the process of applying red pepper extract by cooking oil, such as edible oil and cooking oil to the seaweed, or the process of applying to the seaweed by mixing fine red pepper powder with salt and peculiar to red pepper seasoning The present invention provides a method for producing a spicy flavored seaweed, which gives a spicy taste and gives an effect of preventing rancidity of the seasoned seaweed.

It is also an object of the present invention to provide a method for producing a spicy flavored dried laver which imparts a spicy taste to the dried laver itself, including the step of immersing the raw material in water soaked with red pepper.

It is a first object of the present invention to provide a method for producing a spicy flavored seaweed comprising the process of applying red pepper extract by using a solvent such as cooking oil with cooking oil and applying it to laver, or applying the red pepper powder with salt and applying it to laver. It is.

In one specific embodiment, the form of red pepper for producing a red pepper extract of the method may be a dry whole pepper. In this case, the solvent extract of pepper can be prepared by the following method.

Put dried whole red pepper in cooking oil, add heat of 100 ℃ to 150 ℃, preferably 120 ℃ to 130 ℃ for 5 seconds, and then cool it slowly. can do. The cooking oil used at this time, but there is brown rice oil, but is not limited thereto.

The solvent extract of the red pepper is mixed with edible oil such as red pepper seed oil, sesame oil, brown rice oil, and 8: 2 to 9: 1. By absorbing the mixed oil to the sponge roller for compressing the coating Incidentally, at this time, the degree of coating (hereinafter the same unless there is from 400 to 500 cm ^2, otherwise stated) the full-length KIM 1 per 0.1 ml to 0.5 ml, preferably 0.3ml Be sure to

In another specific embodiment of the present invention, the form of red pepper for preparing the red pepper extract of the method may be red pepper powder. In this case, the solvent extract of pepper can be prepared by the following method.

After adding red pepper powder to cooking oil, it is possible to prepare a solvent extract of red pepper which is mixed with red pepper powder and has a hot taste of red pepper by applying heat of 50 ° C. to 100 ° C., preferably 60 ° C. to 80 ° C. for 10 minutes. have. At this time, there is brown rice oil in cooking oil, but is not limited thereto.

The solvent extract of the pepper may be mixed with cooking oil such as red pepper seed oil, sesame oil, brown rice oil, and 8: 2 to 9: 1 based on the volume. The mixed oil is absorbed by a roller sponge and compressed and applied to steaming, at which time the coating degree is 0.1 ml to 0.5 ml, preferably 0.4 ml, per sheet of steaming.

The spicy taste of red pepper is due to the ingredient 'capsaicin' as shown in Figure 1 below, because this component is fat-soluble, it can give a spicy taste to seasoning seaweed by making it appear in oil. In addition, since the capsaicin component has an effect of preventing oxidation in addition to a pungent taste, the laver produced according to the present invention has anti-lost effect in addition to taste and nutrients. In addition, capsaicin promotes the secretion of gastric acid to facilitate digestion, and also has a bactericidal action to prevent abnormal fermentation in the intestines, thereby making the stomach comfortable.

Capsaicin

In another embodiment of the present invention, the red pepper for preparing red pepper extract in the method may be red pepper seeds. This pepper seed extract may be based on the pepper extract manufacturing method using the above-mentioned whole pepper.

The red pepper seed extract is mixed with the solvent extract, brown rice oil or sesame oil of the above-mentioned pepper in a constant ratio based on the volume to prepare a mixed oil. At this time, the mixing ratio based on the volume is red pepper seed mixture: brown rice oil = 1: 1, red pepper seed extract: the above-mentioned solvent extract of red pepper: brown rice oil = 1: 1: 2, red pepper seed extract: sesame oil: brown rice = 5: 1: 4: Or pepper seed extract: the solvent extract of the pepper described above: sesame oil = 2: 2: 1.

The mixed oil is absorbed in a roller sponge and then compressed and applied to steam.

Salt and the like can be applied to a seasoning method of conventional seasoning laver to steaming coated oil mixed with the solvent extract of the pepper to edible oil.

A second object of the present invention is to provide a method for producing a spicy taste dried laver, which comprises the step of immersing the raw material in water boiled red pepper.

First, you need to boil peppers in water.

There are two ways to soak peppers in water, one is to put pepper in a bag and soak it in water, and the other is to soak pepper powder in water. In the former case, the shape of the pepper simply crushes the regular pepper into a bag and soaks it in water.

At this time, the amount of soaking pepper is 25 g to 35 g, preferably 30 g per 1 L of water in the first method, 15 g to 25 g of red pepper powder per 1 L of water in the second method, preferably 20 g is used. However, you can adjust the amount of pepper according to the degree of spicy pepper purchased, at this time, the appropriate amount can be adjusted slightly differently while watching the taste.

Red pepper is soaked in water at room temperature for 2 hours.

Prepare peppered water and let it soak for 2 hours.

The seaweed is then taken out from the water and dried, and there are two drying methods.

The first is a method for obtaining the shape of the full length seaweed, a method of forming a full length seaweed by a lavering machine and drying for 2 hours at a temperature of 30 ℃ to 50 ℃, preferably 35 ℃ to 45 ℃.

The second method is to prepare the steam as it is not steamed by the machine, that is, water laver as it is, spread well to 0.5 cm to 1 cm thickness and then in a dryer at a temperature of 40 ℃ to 55 ℃, preferably 45 ℃ to 50 ℃ 4 How to dry for hours.

In one embodiment of the present invention, the method for producing the spicy flavored seaweed of the present invention may further comprise the step of applying red pepper powder mixed salt. Combine the fine red pepper powder and salt in a weight ratio of 2: 8 to make red pepper powder mixed salt.

At this time, there are two ways to apply the red pepper powder salt to laver. First, the red pepper powder and salt are finely ground together and mixed well, and then the red pepper powder is applied to laver. In order to adsorb to the seaweed well, there is a method of spraying fine red pepper powder first and then applying the salt.

The application degree may be evenly applied 0.1g red pepper powder and 0.4g salt, that is, 0.5g red pepper powder mixed salt, per 1 full length seaweed.

When the fine red pepper powder is applied together with salt, in addition to giving spicy flavor to the seasoned seaweed, it works by sucking moisture to maintain the dry seasoning of the seasoned seaweed.

In addition, when the process of applying the mixed oil of red pepper seed oil and cooking oil to the seaweed and the method of applying the red pepper powder mixed salt to the seaweed together, the early spicy taste of red pepper seed oil and the lately hot taste of red pepper powder are in harmony. I can make it.

The laver coated with mixed oil and salt is baked by applying heat of 260 ° C to 270 ° C for 7 to 8 seconds. Bake at a distance of 7 cm to prevent direct fire.

Baked seasoned seaweed may be cut into a suitable size with or without cutting using conventional methods used in the art.

Example

Example 1

2.4 g of fresh dried laver was prepared per sheet. Dry pepper was mixed with brown rice oil, and a heat of 120 ° C. to 130 ° C. was added for about 5 seconds, and then cooled slowly to prepare a solvent extract of red pepper. A mixed oil was prepared by mixing a red pepper solvent extract and brown rice oil at a ratio of 8: 2 based on volume. At this time, mixed with a small amount of sesame oil. The mixed oil was absorbed into a roller sponge and compressed and applied to the seaweed in an amount of 0.3 ml per seaweed whole length. Salt was applied to the laver to which the mixed oil was applied, and then baked at a temperature of 260 ° C to 270 ° C for about 7 seconds.

Example 2

2.4 g of fresh dried laver was prepared per sheet. Pepper powder was mixed with brown rice oil and heated at 65 ° C. to 75 ° C. for 10 minutes to prepare red pepper powder oil. A mixed oil was prepared by mixing a solvent mixture of brown rice oil and red pepper in the same ratio as in Example 1. At this time, mixed with a small amount of sesame oil. The mixed oil was absorbed in a roller sponge and compressed and applied to the seaweed in an amount of 0.4 ml per seaweed full length. Salt was applied to the laver to which the mixed oil was applied, and then baked at a temperature of 260 ° C to 270 ° C for about 7 seconds.

Example 3

2.4 g of fresh dried laver was prepared per sheet. Red pepper seed oil and brown rice oil were mixed at a ratio of 1: 1 to prepare a mixed oil. The mixed oil was absorbed in a roller sponge and compressed and applied to the laver in an amount of 0.3 g per laver total length. Salt was applied to the laver to which the mixed oil was applied, and then baked at a temperature of 260 ° C to 270 ° C for about 7 seconds.

Example 4

The shredded red pepper was put in a bag and soaked in water for 2 hours, and then, the water was soaked and aged for 2 hours. Spicy vinegar was floated with a laver and made into a full length laver, followed by drying at 35 ° C. to 45 ° C. for 2 hours.

Example 5

The shredded red pepper was put in a bag and soaked in water for 2 hours, and then the raw grass was soaked in this water and aged for 2 hours. Spicy flavored raw form was placed in the dryer as it was dried for 4 hours while maintaining a temperature of 45 ℃ to 50 ℃.

Example 6

The red pepper powder was soaked in water and soaked for 2 hours, and then, the grass was soaked and aged for 2 hours. This was dried by the method of Example 8 or Example 9.

Example 7

2.4 g of fresh dry laver was prepared per piece, and the cooking oil was applied. The finely dried hot pepper was finely ground to make fine red pepper powder, and the commercial sea salt was finely ground and then mixed with the fine red pepper powder at a ratio of 8: 2 based on the volume. 0.5 g of the red pepper powder mixed salt was evenly applied to the steamed vegetable oil and baked at a temperature of 260 ° C. to 270 ° C. for about 7 seconds.

Example 8

The same method as in Example 7 was used, but a mixed oil of the solvent extract of red pepper and the cooking oil of Example 1 was used as the cooking oil applied to the laver.

Example 9

The same method as in Example 7 was used, but a mixed oil of the solvent extract of red pepper and the cooking oil of Example 2 was used as the cooking oil applied to the laver.

Example 10

The same method as in Example 7 was used, but a mixed oil of pepper seed oil and cooking oil of Example 3 was used as cooking oil to be applied to laver.

The spicy taste laver produced by the method according to the present invention was subjected to sensory tests according to the 5-point scale method for 10 sensory test agents.

Preference test of laver according to the present invention Seasoned seaweed prepared according to Example 1 Seasoned seaweed prepared according to Example 2 Seasoned seaweed prepared according to Example 10 Dry laver prepared in Example 4 flavor 7 9 9 7 Color 5 7 9 5 Symbol 7 7 9 9 1: very dislike 3: moderate dislike 5: not good or dislike 7: moderate good 9: very good

Approved according to the mixing ratio ^* of red pepper seed oil and cooking oil 10:90 30:70 50:50 70:30 90:10 flavor 5 7 9 7 5 a b c d e Color 5 7 7 7 5 Symbol 5 7 9 7 5 Formulation ratio ^* = red pepper seed oil: cooking oil (based on volume) 1: very much no likes 3: moderately no 5: good or no good 7: moderately good 9: very good a: not at all b: very spicy c: Slightly Spicy d: Spicy e: Very Spicy

Preference test according to the mixing ratio ^* of fine red pepper powder and salt 10:90 30:70 50:50 70:30 90:10 flavor 9 9 7 5 5 b c c d e Color 9 9 7 7 5 Symbol 9 9 7 5 5 Mixing ratio ^* = fine red pepper powder: salt (by weight) 1: very dislike 3: moderate dislike 5: good or dislike 7: moderate good 9: very good a: not spicy b: very spicy c : Slightly hot d: hot e: very hot

The present invention relates to a method for producing a spicy laver, a spicy seasoning comprising mixing red pepper extract by a solvent such as cooking oil with cooking oil and applying it to laver, or applying red pepper powder with salt to apply laver to laver. It provides a manufacturing method of laver and a method of manufacturing a spicy taste dried laver including the step of immersing the raw grass (water laver) in the water soaked red pepper. This spicy seasoned seaweed and spicy dried seaweed will meet the demands of the diversified usage method of seaweed according to the diversified food culture of consumers, satisfy the preference of spicy taste of the seaweed and prevent the deterioration due to rancidity. Can be.

Claims (15)

In the manufacturing method of the spicy seasoning laver, a) preparing a solvent extract of pepper, b) mixing the extract prepared in step a) with cooking oil to prepare a mixed oil, c) compressing and applying the mixed oil to steaming Method of producing a spicy flavored seaweed containing a. The process of claim 1 wherein the solvent of step a) is cooking oil. The method of claim 1 wherein the red pepper of step a) is a dry whole pepper. The method of claim 1, wherein the red pepper of step a) is red pepper powder. The method of claim 1, wherein the red pepper of step a) is red pepper seed. The method according to claim 3 or 5, wherein in step a) the dried whole red pepper is added to the cooking oil and heated to 100 ° C to 150 ° C to prepare a solvent extract of red pepper. The method according to claim 4, wherein the red pepper powder is added to the cooking oil in step a) and the solvent extract of red pepper is prepared by applying heat of 50 ° C to 100 ° C. The method of claim 3 or 4, wherein the mixing ratio of the extract and the cooking oil in step b) is from 8: 2 to 9: 1 by volume. The process according to any one of claims 3 to 5, wherein the cooking oil mixed with the extract in step b) is sesame oil or brown rice oil. The method according to any one of claims 1 to 5, wherein the amount of the mixed oil applied to the laver is 0.1 ml to 0.5 ml per sheet of laver 400 to 500 cm ² . In the manufacturing method of the spicy dried laver, a) soaking pepper in water to prepare an extract, b) dipping the raw material in the extract prepared in step a), c) drying the grass by taking it from water Method of producing a spicy flavor dried laver comprising. 12. The method of claim 11, wherein step a) is dipping pepper powder into water. 12. The method of claim 11, further comprising the step of compressing and applying a mixed oil comprising pepper extract. The method according to any one of claims 1 to 5 and 11 to 13, further comprising the step of applying red pepper powder mixed salt while applying the mixed oil. The method according to claim 14, wherein the weight mixing ratio of red pepper powder and salt is 2: 8.