KR20040036475A - Manufacturing method of the functional seasoned laver and seasoned laver thereof - Google Patents
Manufacturing method of the functional seasoned laver and seasoned laver thereof Download PDFInfo
- Publication number
- KR20040036475A KR20040036475A KR1020020065680A KR20020065680A KR20040036475A KR 20040036475 A KR20040036475 A KR 20040036475A KR 1020020065680 A KR1020020065680 A KR 1020020065680A KR 20020065680 A KR20020065680 A KR 20020065680A KR 20040036475 A KR20040036475 A KR 20040036475A
- Authority
- KR
- South Korea
- Prior art keywords
- laver
- roasting
- seasoning
- weight
- seconds
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 61
- 238000004519 manufacturing process Methods 0.000 title claims description 16
- 239000000843 powder Substances 0.000 claims abstract description 21
- 229920001661 Chitosan Polymers 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 10
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 10
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 33
- 241001474374 Blennius Species 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 11
- 241000018646 Pinus brutia Species 0.000 claims description 9
- 241000207961 Sesamum Species 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000009826 distribution Methods 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000006866 deterioration Effects 0.000 abstract description 2
- 241000199919 Phaeophyceae Species 0.000 abstract 1
- 244000234159 Podocarpus neriifolius Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 239000002285 corn oil Substances 0.000 abstract 1
- 235000005687 corn oil Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 8
- 150000001720 carbohydrates Chemical class 0.000 description 5
- 235000014633 carbohydrates Nutrition 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000001766 physiological effect Effects 0.000 description 4
- 229920002101 Chitin Polymers 0.000 description 3
- 239000013538 functional additive Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- DBTMGCOVALSLOR-DEVYUCJPSA-N (2s,3r,4s,5r,6r)-4-[(2s,3r,4s,5r,6r)-3,5-dihydroxy-6-(hydroxymethyl)-4-[(2s,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]oxy-6-(hydroxymethyl)oxane-2,3,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](CO)O[C@H](O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-DEVYUCJPSA-N 0.000 description 2
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 229920001543 Laminarin Polymers 0.000 description 2
- 239000005717 Laminarin Substances 0.000 description 2
- 239000000783 alginic acid Substances 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 229960001126 alginic acid Drugs 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- 150000004781 alginic acids Chemical class 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 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
- 239000008162 cooking oil Substances 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000004626 essential fatty acids Nutrition 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- -1 manit and laminarin Chemical class 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 150000004804 polysaccharides Chemical class 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000008210 xanthophylls Nutrition 0.000 description 1
- 150000003735 xanthophylls Chemical class 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
- A23V2200/02—Antioxidant
-
- 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
- A23V2250/50—Polysaccharides, gums
- A23V2250/51—Polysaccharide
- A23V2250/511—Chitin, chitosan
Landscapes
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 기능성 조미김의 제조방법에 관한 것으로, 특히 키토산, 깨, 다시마, 미역, 솔잎분말을 첨가하여 식미감, 풍미감, 영양상 기능성을 향상시킨 조미김의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing functional seasoning laver, and more particularly, to a method of preparing seasoning laver by adding chitosan, sesame seeds, seaweed, seaweed and pine needle powder to improve the taste, flavor and nutritional functionality.
김은 우리나라 사람들이 전통적으로 즐겨 먹어온 수산식품의 하나로 단백질, 무기질, 비타민등 영양소가 풍부한 건강식품으로서 큰 각광을 받고 있으며 그 생산량도 양식기술의 발달로 인하여 계속적인 증가추세를 보이고 있다.Kim is one of the traditional foods that Koreans have enjoyed eating. It is a health food rich in nutrients such as protein, minerals, and vitamins, and its production has been on the rise due to the development of aquaculture technology.
우리나라에서 유통되고 있는 김 가공품은 생김을 건조한 마른김과, 마른김에 식용유와 식염을 발라 구워서 김 한장을 8~12등분으로 절단한 조미김이 있으나 현대인의 다양한 기호에 부응하기에는 미흡한 실정이다. 또한 김의 유통과정 중 김에부착된 식염이나 김가루가 떨어져 섭취시 불편한 점이 있으며 특히 조미김의 경우 보관기간의 경과에 따라 식용유가 산소를 흡수하여 인체에 해로운 과산화물을 생성하고 불쾌취가 나는 산패현상을 유발할 염려가 있다.The processed laver products in Korea are dried dried laver and seasoned laver which is cut into 8-12 pieces of laver by using edible oil and salt on dried laver. However, it is insufficient to meet various tastes of modern people. In addition, during the distribution process of seaweed, there is an inconvenience when it is ingested due to the lack of salt or laver powder attached to seaweed. Especially in seasoned seaweed, cooking oil absorbs oxygen according to the storage period and produces peroxide that is harmful to the human body. There is a risk of causing.
또한 최근에 키토산 등의 다양한 첨가물을 이용한 기능성 조미김이 등장하고 있으나, 이들은 키토산 등을 용액상태로 이용하거나, 다른 성분과 혼합하여 조미제로 사용함으로써 제조공정이 복잡하고, 제조를 위한 생산설비가 추가적으로 필요할 뿐아니라 용액의 혼합시 숙련도나 설비등에 따라 용이하게 원하는 효과를 얻지 못하는 단점들을 가지고 있다.In addition, functional seasoning laver using various additives, such as chitosan, has recently emerged, but they use chitosan as a solution or mix with other ingredients to use as seasoning agents. In addition to the necessity, the mixing of the solution has the disadvantages that do not easily achieve the desired effect depending on the skill or equipment.
따라서 본 발명은 상기의 결점을 개선하기 위하여 산패현상을 최소화 하고 기능성 첨가물의 별도의 설비 없이 간편하게 첨가할 수 있으며, 보관, 유통시의 변성을 최소화 하는 조미김 제조공정을 제공함에 그 목적이 있으며, 특히 키토산, 깨, 다시마, 미역, 솔잎분말을 첨가하여 맛, 풍미, 영양면에서 향상된 기능성 조미김 제조방법을 제공하고자 한다.Therefore, the present invention has a purpose to minimize the rancidity phenomenon and to easily add without any additional functional additives in order to improve the above drawbacks, and to provide a seasoning seaweed manufacturing process to minimize the deterioration during storage, distribution, In particular, chitosan, sesame, kelp, seaweed, pine needle powder is added to provide an improved functional seasoning laver production method in terms of taste, flavor, nutrition.
도1. 기능성 조미김의 제조공정Figure 1. Manufacturing Process of Functional Seasoned Seaweed
상기의 과제를 해결하기 위하여 이하의 제조방법에 의한다.In order to solve the said subject, it is based on the following manufacturing methods.
김양식장에서 생산된 산지 김 또는 시중에 유통되는 마른김은 통상 15%정도의 수분을 함유하고 있다. 먼저 마른김을 낱장으로 구이기에 투입하여 250 내지260℃에서 5 내지 6초간 1차로 구워낸다. 이 조건은 마른 김속에 함유된 수분이 감소시키고 고온에서 단시간에 구워내므로 바삭바삭하고 풍미가 좋은 상태가 된다.Local laver produced in laver farms or dried laver distributed on the market usually contain about 15% water. First, the dried laver is put in a baking sheet and baked first at 250 to 260 ° C. for 5 to 6 seconds. This condition reduces the moisture contained in the dry seaweed and bakes in a short time at high temperature, resulting in a crunchy and flavorful condition.
상기의 구운김에 김중량의 2 내지 3중량%의 옥배유를 도포하고 소금을 적당량 살포한다. 조미된 김을 다시 구이기에 투입하여 250 내지 260℃에서 5 내지 6초간 2차로 구워낸다.The roasted seaweed is coated with 2-3 wt% jade oil in seaweed and sprayed with an appropriate amount of salt. Seasoned laver is added to the roasting again and baked at 250 to 260 ° C. for 2 to 5 seconds.
상기의 구운김에 다시 김중량의 2 내지 3중량%의 참기름을 도포하고 3 내지 5중량%의 키토산 분말을 살포한다. 이때 조미김의 용도나 기호에 따라 키토산 분말 대신 깨 분말, 미역 분말, 다시마 분말, 솔잎 분말을 첨가하므로써, 다양한 풍미와 영양상의 효과를 얻을 수 있다.The roasted laver is applied again with 2 to 3% by weight of sesame oil and sprayed with 3 to 5% by weight of chitosan powder. In this case, various flavors and nutritional effects can be obtained by adding sesame powder, seaweed powder, kelp powder, and pine needle powder instead of chitosan powder according to the use or preference of seasoning laver.
키토산은 인체에서는 혈중 콜레스테롤저하, 항암효과, 골다공증에 대한 효과, 장내 유용세균 증식등 다양한 생리활성을 가지면, 식물에서는 식물의 자체 방어능력 향상, 식물 성장 촉진 효과 뿐만 아니라 여러 미생물에 대하여 항균효과를 갖고 있으며, 조미김에 첨가시 단맛이 나므로 풍미가 좋아져서 수요자의 다양한 기호를 만족시키기에 적당하다. 이와 같은 다양한 생리활성기능 및 미각의 증가효과이외에 키토산을 지구상에 셀루로우스 다음으로 풍부한 키틴으로 부터 디아세틸화에 의하여 쉽게 얻을 수 있어 자원이 풍부하고 생산방법이 개선됨에 따라 가격이 더욱 내려갈 것이다. 또한 키틴은 폐기처리되는 새우, 게 껍질 등에 풍부하여 키틴의 이용은 환경보호 측면에서도 바람직하다. 키토산을 이용한 조미김의 제조방법이 등장하고 있지만, 대부분 키토산 용액을 이용하여 조미김에 키토산을 첨가하는 방식을 취하고 있으며, 이는 제조공정과 설비가 복잡하여 실시가 용이하지 않은 문제점이 있음에 비하여, 본원 발명은 기능성 첨가물을 분발형태로 살포하므로, 복잡한 별도의 설비 없이 기존의 조미김 제조 설비와 공정을 그대로 이용하면서도 원하는 유효한 효과를 얻을 수 있으며, 건조분말형태이므로 유통상에 있어서 첨가물의 영양상 손실이 없고, 조미김의 산패를 방지하는 효과가 있다.Chitosan has various physiological activities such as lowering blood cholesterol, anti-cancer effect, osteoporosis effect, and intestinal useful bacteria growth in human body. When added to seasoning laver, it has a sweet taste, which is suitable for satisfying various tastes of consumers. In addition to the various physiological activity and taste increase effect, chitosan can be easily obtained by deacetylation from chitin, which is rich in cellulose after the earth, and the price will be lowered as resources are rich and production methods are improved. In addition, chitin is abundant in shrimp, crab shells, etc. to be disposed of, so the use of chitin is desirable in terms of environmental protection. Although a manufacturing method of seasoning laver using chitosan has emerged, most of them take a method of adding chitosan to seasoning laver using chitosan solution, which is difficult to implement due to complicated manufacturing process and equipment, Since the invention is spraying functional additives in powder form, it is possible to obtain the desired effective effect while using existing seasoning laver production facilities and processes without complicated separate equipment, and since it is a dry powder, there is no nutritional loss of additives in distribution. It is effective in preventing rancidity of seasoned seaweed.
한편, 본원 발명에 이용되는 또다른 첨가물인 깨는 사람이 건강을 유지하기 위하여 필수적으로 섭취하여야 하는 필수지방산과 비타민E가 다량 함유되어 있어 건강기능의 향상 측면에서도 큰 의의가 있으며, 특유의 고소한 맛과 향을 가지고 있어 김에 첨가될 시에 풍미를 향상시켜 섭취시 만족감을 향상시킨다. 한편, 깨는 참기름 성분을 자연상태로 함유하고 있으므로 조미김의 산패방지의 효과가 있다.Meanwhile, another additive used in the present invention, which contains a large amount of essential fatty acids and vitamin E, which must be ingested in order to maintain health, has great significance in terms of improving the health function, and has a distinctive taste and taste. It has a fragrance that, when added to seaweed, enhances the flavor and enhances satisfaction when ingested. On the other hand, because it contains sesame sesame oil in a natural state, there is an effect of preventing rancidity of seasoned seaweed.
미역은 주성분은 탄수화물이지만 단백질과 회분도 많이 함유하고 있으며, 특히 옛날부터 아이를 출산한 산모에게 미역국을 먹이는 풍습이 있는 만큼 인체에 유용한 건강식품이며, 배변작용에도 탁월한 효과가 있다.Seaweed is a carbohydrate whose main ingredient is carbohydrate, but also contains a lot of protein and ash. Especially, it has a custom of feeding seaweed soup to mothers who have given birth to children.
다시마에는 카로틴류·크산토필류·엽록소 등의 여러 가지 색소 외에 탄소동화작용으로 만들어지는 마니트·라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드·비타민 B2·글루탐산 등의 아미노산이 들어 있다. 그 성분은 종류에 따라서 다르지만, 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고, 나머지는 알긴산과 라미나린 등 다당류이다. 특히 요오드·칼륨·칼슘 등 무기염류가 많이 들어 있으므로, 다시마를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋을 뿐아니라 배변작용에도 탁월한 효과가 있다. 다시마에 들어 있는 라미닌이라는 아미노산은혈압을 낮추는 효과가 있다.In addition to various pigments such as carotene, xanthophylls, and chlorophyll, kelp contains many carbohydrates, such as manit and laminarin, which are made by carbon assimilation, and alginic acid, which is a component of cell walls, and amino acids such as iodine, vitamin B2, and glutamic acid. This contains. The components vary depending on the type, but are generally 16% moisture, 7% protein, 1.5% fat, 49% carbohydrate, and 26.5% inorganic salts. 20% of the carbohydrates are fibrin, and the rest are polysaccharides such as alginic acid and laminarin. In particular, since inorganic salts such as iodine, potassium, and calcium are contained a lot, it is good to feed kelp little by little, and it is also excellent for bowel action. Laminin amino acid in kelp is effective in reducing blood pressure.
솔잎은 그 향이 향긋하고 신선하므로 예로 부터 솔잎을 갈아 죽을 만들어 먹는 등 구황식품으로 많이 이용하였다. 특히 한방에서는 송진과 솔잎이 거풍·진통·배농(排膿)·발독(拔毒) 등에 효능이 있어 풍습(風濕)·악창(惡瘡)·백두(白兜) 등의 치료에 처방하기도 한다. 솔잎은 거풍·소종(消腫)·이뇨 등의 효력이 있으므로 솔입분말을 첨가하면 해조류 특유의 비릿내를 제거할 수 있으며, 상기의 영양생리학상의 효과도 얻을 수 있다.Since pine needles are fragrant and fresh, they have been used as foods for hindsight. Especially in oriental medicine, rosin and pine needles are effective for wind, pain, drainage, detoxification, etc., and are also prescribed for the treatment of wind, wind, and baekdu. Pine needles have the effect of swelling, swelling, and diuresis, so adding pine needle powder can remove the peculiar to seaweed, and the above nutritional physiological effects can be obtained.
마지막으로 상기의 2차에 걸친 구이공정과 2차에 걸친 조미공정을 거친 김을 구이기에서 250 내지 260℃에서 5 내지 6초간 3차로 구워내어 기호나 용도에 따라 세절 혹은 그 상태대로 포장 보관한다.Finally, after roasting the laver through the second roasting process and the second seasoning process, roasted three times at 250 to 260 ° C. for 5 to 6 seconds, and storing them in small pieces or in accordance with their preferences and uses.
본 발명은 고온, 짧은 시간에 3차에 걸쳐 구워내므로써, 조미김의 바삭바삭하고 풍미가 좋으며, 산패현상도 최소화할 수 있다. 또한 기능성 첨가물의 분말형태로 첨가하므로써 별도의 설비 없이 간편하게 첨가할 수 있으며, 보관, 유통시의 변성을 최소화하는 뛰어난 효과가 있다.The present invention is baked at three times in a high temperature, a short time, the crispy and flavor of seasoning laver good, it is possible to minimize the rancidity. In addition, by adding the functional additive in the form of a powder can be easily added without a separate facility, there is an excellent effect of minimizing the denaturation during storage and distribution.
한편 본 발명에 첨가되는 키토산, 깨, 다시마, 미역, 솔잎분말은 각각 맛, 향, 영양, 생리활성등에 있어서 인체에 유익한 효과가 있는 첨가물들이므로 이를 통하여 맛, 풍미, 영양면에서 뛰어난 기능성 조미김을 얻을 수 있다.Meanwhile, chitosan, sesame, kelp, seaweed, and pine needle powder added to the present invention are additives having beneficial effects on the human body in taste, aroma, nutrition, and physiological activity, respectively. Can be obtained.
Claims (6)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0065680A KR100455994B1 (en) | 2002-10-26 | 2002-10-26 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2002-0065680A KR100455994B1 (en) | 2002-10-26 | 2002-10-26 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20040036475A true KR20040036475A (en) | 2004-04-30 |
| KR100455994B1 KR100455994B1 (en) | 2004-11-06 |
Family
ID=37335034
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2002-0065680A KR100455994B1 (en) | 2002-10-26 | 2002-10-26 | Manufacturing method of the functional seasoned laver and seasoned laver thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100455994B1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100471654B1 (en) * | 2002-12-10 | 2005-03-10 | 정봉임 | Toast Laver manufacture method that the Chitosan is contained |
| KR100477349B1 (en) * | 2003-05-30 | 2005-03-22 | 김철웅 | A lavor flavored with sea tangle and method thereof |
| CN104939157A (en) * | 2014-03-28 | 2015-09-30 | Cj第一制糖株式会社 | Method for manufacturing seasoned laver |
| KR20240068873A (en) * | 2022-11-09 | 2024-05-20 | 오인석 | Method for Manufacturing Seasoned Laver |
| KR102714662B1 (en) * | 2024-03-26 | 2024-10-08 | 김철범 | Method for manufacturing functional seasoned seaweed using natural substances, and functional seasoned seaweed produced thereby |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101266080B1 (en) | 2011-04-29 | 2013-05-27 | 박선영 | Method for Preparing Laver Including Microorganism |
| KR20190029852A (en) | 2017-09-12 | 2019-03-21 | (주) 하하푸드 | Manufacturing method of Seasoned Laver to extend its distribution period and Seasoned Laver to extend its distribution period manufactured by the same |
| KR102399576B1 (en) * | 2019-11-28 | 2022-05-18 | 김주광 | Process for preparing seasoned seaweed containing platyphyllum powder |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR890016926A (en) * | 1988-05-04 | 1989-12-14 | 박재규 | How to prepare nutritional seaweed |
| KR0138537B1 (en) * | 1994-11-19 | 1998-04-25 | 국립수산진흥원남해수산연구소 | Processing method of seasoning laver mixing sesame |
| KR100245998B1 (en) * | 1997-12-09 | 2000-03-02 | 허경만 | Method for preparing laver containing kitosan |
| KR20010058591A (en) * | 1999-12-30 | 2001-07-06 | 김동준 | Scorched Laver Added Chitosan Oligosaccharide and the Preparing Method Thereof |
| KR100350328B1 (en) * | 2000-01-07 | 2002-08-30 | 최민순 | method for manufacturing seasoned laver |
| JP2002051746A (en) * | 2000-08-02 | 2002-02-19 | Dae Chang Food Co Ltd | Method for producing toasted laver with seasoning material, and toasted laver |
| KR20020044350A (en) * | 2000-12-05 | 2002-06-15 | 김성일 | processing method of flavored laver |
| KR20020044349A (en) * | 2000-12-05 | 2002-06-15 | 김성일 | processing method of flavored laver |
| KR20010110977A (en) * | 2001-01-19 | 2001-12-15 | 주식회사 소윤식품 | Method for manufacturing of functional seasoned laver |
| KR100346509B1 (en) * | 2001-02-13 | 2002-07-27 | 삼해상사주식회사 | The method for producing seasoned lavers which are fortified with curry flavor |
| KR20020027444A (en) * | 2002-03-12 | 2002-04-13 | 김광학 | The process of Vegetable worms season laver |
-
2002
- 2002-10-26 KR KR10-2002-0065680A patent/KR100455994B1/en not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100471654B1 (en) * | 2002-12-10 | 2005-03-10 | 정봉임 | Toast Laver manufacture method that the Chitosan is contained |
| KR100477349B1 (en) * | 2003-05-30 | 2005-03-22 | 김철웅 | A lavor flavored with sea tangle and method thereof |
| CN104939157A (en) * | 2014-03-28 | 2015-09-30 | Cj第一制糖株式会社 | Method for manufacturing seasoned laver |
| EP3128853A4 (en) * | 2014-03-28 | 2017-11-08 | Cj Cheiljedang Corporation | Method for manufacturing seasoned laver |
| KR20240068873A (en) * | 2022-11-09 | 2024-05-20 | 오인석 | Method for Manufacturing Seasoned Laver |
| KR102714662B1 (en) * | 2024-03-26 | 2024-10-08 | 김철범 | Method for manufacturing functional seasoned seaweed using natural substances, and functional seasoned seaweed produced thereby |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100455994B1 (en) | 2004-11-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101112990B1 (en) | Cold noodle having seasoned raw beef combinded with buckwheat sprout | |
| CN104323224B (en) | A kind of manufacture method of Pleurotus eryngii vegetable dried meat floss | |
| CN103719759B (en) | Method for producing banana chips | |
| CN113397153A (en) | A multicolored food and its preparation method | |
| CN107467635A (en) | A kind of mushroom stems element jerky and preparation method thereof | |
| KR20190060905A (en) | Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same | |
| KR100455994B1 (en) | Manufacturing method of the functional seasoned laver and seasoned laver thereof | |
| CN103478697A (en) | Crispy pleurotus eryngii shreds and preparation method thereof | |
| KR101533105B1 (en) | Laver seasoned with onion and manufacturing process of the same | |
| CN105520096A (en) | Pumpkin steamed sponge cake with chicken broth and corn flavor and preparation method of pumpkin steamed sponge cake | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN105982025A (en) | Selenium-enriched rice flour sausages | |
| CN107047702A (en) | A kind of high fine health-caring biscuit and preparation method | |
| CN106805097A (en) | Nourishing rice/congee/ground rice/fried rice noodles/rice cake/rice cake and preparation method thereof | |
| KR20210120455A (en) | Method for manufacturing seasoned seaweed with improved nutritional functionality and seasoned seaweed produced by the manufacturing method | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| KR100390095B1 (en) | Preparation method of gimchi with aloe gel | |
| KR102035272B1 (en) | Energy bars and a method of manufacturing the same diet that utilizes the edivle insect | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN105558869A (en) | Beautifying chicken cutlet and preparation method thereof | |
| CN104938582A (en) | Agaric cookies and preparation method thereof | |
| KR101663459B1 (en) | A radish kimchi for children and the manufacturing method | |
| KR20150124041A (en) | Manufacturing method for cooked laver containing chitosan and cooked laver manufactured thereby | |
| CN107455680A (en) | A kind of preparation method for the sootiness sesame pork slices that whet the appetite |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| O035 | Opposition [patent]: request for opposition | ||
| O132 | Decision on opposition [patent] | ||
| O074 | Maintenance of registration after opposition [patent]: final registration of opposition | ||
| FPAY | Annual fee payment |
Payment date: 20111206 Year of fee payment: 8 |
|
| FPAY | Annual fee payment |
Payment date: 20120911 Year of fee payment: 9 |
|
| LAPS | Lapse due to unpaid annual fee |