KR20080084524A - Snack brown seaweed and method for making of the same - Google Patents

Abstract

A brown seaweed snack and its preparation method are provided to enable consumers to conveniently eat brown seaweed for one's snack. A brown seaweed snack comprises 98~99wt% of dried brown seaweed and 1~2wt% of a seasoning ingredient, wherein the seasoning ingredient comprises 8~12wt% of starch syrup, 18~21wt% of white sugar, 8~12wt% of a cooking-wine mixture, and 55~66wt% of water. A brown seaweed snack comprises 60~70wt% of salted brown seaweed and 30~40wt% of a seasoning ingredient, wherein the seasoning ingredient comprises 12~15wt% of oligosaccharide, 26~30wt% of white sugar, 12~15wt% of a cooking-wine mixture, and 40~50wt% of water. A method for preparing a brown seaweed snack comprises the steps of: (i) washing dried or salted brown seaweed; (ii) soaking the washed brown seaweed in fresh water for desalination; (iii) dehydrating the desalinated brown seaweed; (iv) firstly drying the dehydrated brown seaweed on a drying plate; (v) cutting the firstly dried brown seaweed; (vi) seasoning the cut brown seaweed with a seasoning ingredient; and (vii) secondly drying the seasoned brown seaweed.

Description

Snack brown seaweed and its manufacturing method {Snack brown seaweed and Method for making of the same}

The present invention relates to a snack seaweed and a method for manufacturing the same, and more particularly, by preparing a snack seaweed by mixing a seasoning material such as panmi or salted seaweed as a main ingredient and starch syrup or oligosaccharide, a mirin mixture as a main ingredient, various nutrients The present invention relates to a snack seaweed and a method for preparing the same, wherein the seaweed containing seaweed is easily eaten for food use such as snack or emergency use.

In general, snack foods allow people to eat lightly, unlike meals that are eaten three times a day. They are agricultural products such as potatoes, sweet potatoes and onions, or marine products such as squid, anchovies and rodents, seaweed such as green onions, seaweed, or beef, pork. Various products have been developed and released on the market using food ingredients, such as meat, to help the modern people's tasteful tastes.

On the other hand, as a food ingredient containing various nutrients, seaweed contains abundant minerals and nutrients essential for our body such as vitamins A, B1, B2, and C. Especially, it is effective in lowering blood pressure, relieving constipation, and preventing arteriosclerosis. It contains a large amount of fiber, such as alginic acid, which has been proven to be an ideal food for modern people with severe nutritional imbalances, such as staying in the large intestine or small intestine and reducing fat and cholesterol, which causes adult diseases. Various products for processed seaweed are actively researched and developed.

Looking at snack foods developed using seaweed, Korean Patent Publication No. 1989-1093 (published on April 24, 1989) and Korean Patent Publication No. 1992-1206 (1992.02.06 published) are techniques for recycling seaweed stems that should be disposed of. Add green pigment to the seaweed stem cut to a certain size, and then add and mix various seasonings such as sesame oil, sesame seeds, red pepper, sugar, and salt together with other seaweeds such as sesame seeds, sesame seeds, and kelp. Known techniques for the production of seasoned seaweed obtained are known, but the seasoned seaweed processed by the above techniques is a waste material of the recycled seaweed stem, the seaweed stem is tough and hard, so that the supply of elderly people or various nutrients with weak teeth There was a problem that children of this growing age were not suitable to eat.

And Korean Laid-Open Patent Publication No. 2006-82371 (published Jul. 18, 2006) adds green tea powder, green tea extract, etc. to the salted seaweed, washes it several times in green tea water after ripening the salted seaweed for 8 hours or more, and dehydrates it. There is a known technique for processing functional dry seaweed obtained by drying the water content to 7% through hot air drying and belt drying, but the dried seaweed processed by the above technique is simply dried by ripening salted seaweed in green tea water, In addition to the unique taste of seaweed, there is a problem that is not suitable for the modern people are accustomed to picky taste because it does not taste unique.

Therefore, in order to solve the above problems, the present invention mixes seasoned ingredients such as starch syrup or oligosaccharide and seasoning mixture such as panmi or salted seaweed as main ingredients (so that the seaweed can be easily eaten as snack food). By manufacturing, not only can easily eat seaweed containing various nutrients for food such as snacks or emergency, but also snack seaweed, characterized in that it is manufactured to suit the taste of modern people by adding the seasoning taste to the taste of seaweed. The purpose is to provide a method of manufacturing the same.

And the present invention as a main material, by mixing the seasoning material in the processed seaweed leaves or salted seaweed seaweed processed by drying the seaweed leaves cut raw seaweed to a certain size, children and elderly people who need a variety of nutrients Another object is to provide a snack seaweed and a method for manufacturing the same, characterized in that the tooth is made to be suitable for eating.

According to a feature of the present invention for solving the above problems, the snack seaweed according to the present invention uses a pan-mi seaweed or salted seaweed as the main material, the production method of snack seaweed varies depending on the type of main material used.

In the present invention, the term 'panmi seaweed' refers to dried seaweed in the form of a plate dried as it is through the normal desalting process of raw seaweed, and in the present invention, 'salted seaweed' refers to salted seaweed after washing raw seaweed in seawater and draining water. Means seaweed salted with salt from the tank.

1.Snack seaweed mainly made from panmi

First, the characteristics of the snack seaweed as a main ingredient in the present invention in the present invention.

Snack seaweed of the present invention is characterized in that it is prepared by mixing 1 to 2% by weight seasoning material as a subsidiary material to 98 to 99% by weight of the main seaweed.

Panmi seaweed, which is the main material used in the present invention, is a main material for preparing snack seaweed, and cuts the upper and lower ends of fresh seaweed, and collects the remaining seaweed and washes it with primary groundwater for 5 to 10 minutes and then washes it again. It was immersed in fresh water for 5 to 10 minutes to remove the salt and then dehydrated and dried on a dry plate, one by one to dry to cut to a certain standard. At this time, the size of the chopped seaweed is preferably 1 to 3 cm in length so that it is easy to eat at one time, but is not necessarily limited to the size described above, and may be appropriately adjusted according to the demand of the consumer or the needs of the manufacturer. And the seaweed used in the present invention may be used to prepare a snack seaweed using seaweed ears instead of Panmi seaweed.

In addition, the panmi seaweed used in the present invention is prepared by mixing the seasoning material in the processed seaweed leaves by drying the seaweed leaves cut raw seaweed to a certain size, the seaweed stem is hardly mixed, especially children and the elderly who need a variety of nutrients It is characterized in that it is manufactured to be suitable for people with weak teeth.

In addition, the seaweed used in the present invention, it is preferable to use a natural seaweed or cultivated cultured seaweed collected from the waters of the Gijang area around the famous seaweed is rich in nutrients and the quality of seaweed is good.

In addition, seasoning material which is a subsidiary material in the present invention is a subsidiary material added to satisfy the tastes of the demanding modern people by adding the taste of seasoning to the snack seaweed so that the taste of seasoning comes out with the taste of seaweed.

* Snack seaweed according to the present invention is preferably prepared by mixing 98 to 99% by weight of the main ingredients and 1 to 2% by weight of seasoning ingredients. When the mixing amount of the panmi seaweed is less than 98% by weight, or when the mixing amount of seasoning material is more than 2% by weight, the seasoning taste becomes too strong due to the increase in the amount of seasoning material, which is a relatively small amount compared to the amount of panmi seaweed, the main material. The taste and aroma inherent in panmi seaweed may be impaired, and when the amount of panmi seaweed exceeds 99% by weight or the amount of seasoning material is less than 1% by weight, the amount of seasoning material is relatively higher than the amount of panmi seaweed. Due to the lack of water, the taste of seaweed becomes so strong that it may not meet the demanding tastes of modern people who demand various flavors.

Meanwhile, the seasoning material used in the present invention is composed of 8 to 12% by weight of starch syrup, 18 to 21% by weight of white sugar, 8 to 12% by weight of mirin mixture, and 55 to 66% by weight of water.

The starch syrup plays a role of maintaining the color of the snack seaweed when it is polished and stored for a long time, the mixing amount of the starch syrup is preferably 8 to 12% by weight. If the amount of starch syrup is less than 8% by weight, the luster of the snack may not be maintained properly. If the amount of starch syrup exceeds 12% by weight, the luster of the snack may increase due to an increase in the amount of starch syrup. However, the taste and aroma of snacked seaweed may be damaged by the taste and aroma of syrup.

The white sugar serves to sweeten the snack seaweed, the mixing amount of the white sugar is preferably 18 to 21% by weight. If the amount of white sugar is less than 18% by weight, the sweetness of the snack seaweed may not be properly produced due to the lack of the amount of white sugar.If the amount of the white sugar is more than 21% by weight, the sweetness is caused by the excessive mixing of the amount of white sugar. It is so strong that there is a risk of losing the taste and aroma of snack seaweed.

In the above, the Mirim mixture is a weight component of the seasoning material of the present invention, which is a component ingredient added to make Panmi seaweed suitable for modern tastes, and in the present invention, 'Mirim' is a variety of kinds. Refers to a collection of seasoning ingredients mixed with flavoring food additives.

In this invention, it is preferable that the mixing amount of a mirin mixture is 8-12 weight%. If the amount of the mixture of the Mirim mixture is less than 8% by weight, the taste of the seasoning may not be properly matched with snacking seaweed, which may not be suitable for the demanding taste of modern people.If the amount of the mixture of the Mirim mixture exceeds 12% by weight, the plate There is a fear that the taste and aroma of the seaweed mixture in which the taste and aroma inherent in the seaweed is excessively mixed may be impaired.

In the above water, the seasoned ingredients in which white sugar, starch syrup and the like are mixed with the dried panmi seaweed serve to supply water. And the mixing amount of the water is preferably 55 to 66% by weight. If the mixing amount of water is less than 55% by weight, the mixing amount of water is insufficient, so seasoning ingredients may not penetrate well into the panmi seaweed, which may not taste and flavor the seasoning ingredients. There is a possibility that the flavor and flavor of the seasoning material may not be given due to the lack of seasoning material relative to the amount of water.

And the Mirim is a collection of seasoning ingredients added to taste various kinds of taste to meet the demanding taste of modern people in Panmi, 13 to 17% by weight sugar, 28 to 35% by weight sorbitol, 0.3 to 0.7% by weight soy sauce, 1 to 2 wt% of refined salt, 0.2 to 0.4 wt% of citric acid, 3 to 6 wt% of sake, 3 to 6 wt% of soju, and 40.0 to 51.5 wt% of water.

In the above, the white sugar serves as a seasoning for sweetening the sweet taste of the mixture of the sweet rice, the mixing amount of the white sugar is preferably 13 to 17% by weight. If the amount of white sugar is less than 13% by weight, the sweetness of Mirim may not be properly obtained due to the lack of the amount of white sugar.If the amount of the sugar is more than 17% by weight, the sweetness is not mixed due to the excessive mixing of the amount of white sugar. It is so strong that the taste and aroma of Mirim may be lost.

In the above sorbitol is a glucose reducing material, serves to prevent the deterioration of the mixture of the Mirim during storage of the Mirim, the amount of sorbitol is preferably 28 to 35% by weight. If the amount of sorbitol is less than 28% by weight, there is a risk that the mirim may be deteriorated during storage of the mirim due to insufficient amount of sorbitol.If the amount of sorbitol is more than 35% by weight, the amount of sorbitol is proportional to the increase in the amount of sorbitol. The effect of preventing the alteration of no longer increases.

In the above, soy sauce serves as a seasoning for flavoring the mirin, it is preferable that the mixing amount of the soy sauce is 0.3 to 0.7% by weight. If the blended amount of soy sauce is less than 0.3% by weight, the taste of mirim may not be properly tasted. If the blended amount of the soy sauce exceeds 0.7% by weight, the taste and aroma of mirim may be affected by the soy sauce. There is a concern.

In the above, the purified salt serves as a seasoning for producing the salty taste of the mirin, it is preferable that the mixing amount of the purified salt is 1 to 2% by weight. If the amount of refined salt is less than 1% by weight, the mirin may become sour and lose taste.If the amount of refined salt exceeds 2% by weight, the amount of refined salt may be squeezed due to the excessive amount of refined salt. There is a risk of losing.

Cheongju serves to remove the fishy smell of seaweed, the amount of sake is preferably 3 to 6% by weight. If the blended amount of sake is less than 3% by weight, there is a possibility that the fishy smell of seaweed may not be sufficiently removed due to the lack of the blended amount of sake. Rather, there is a risk that the fresh taste of seaweed will be lost.

In the above, the soju removes the fishy smell of seaweed, serves to add the crisp seaweed, the amount of the soju is preferably 3 to 6% by weight. If the blended amount of shochu is less than 3% by weight, the lack of blending of the soju may not be enough to remove the fishy fishy smell, and the chewy taste of snacked seaweed may decrease when chewing snacks. If it exceeds 6% by weight, there is a fear that the fresh taste of seaweed may be lost due to the increase in the amount of shochu mixed.

In the above water serves to supply moisture to the taste of Mirim in the panmi seaweed. It is preferable that the mixing amount of water is 40.0-51.5 weight%. If the water content is less than 40.0% by weight, the taste and aroma of the Mirim may not be properly absorbed due to lack of water content of the Mirim, and if the water content exceeds 51.5% by weight, Due to the dilution, the taste and aroma of the mirim do not penetrate into the panmi seaweed, and there is a fear that a large amount of heat is consumed during drying.

The sweetness of the mirim consisting of the above composition ratio is preferably 35 to 45 Brix%. If the sweetness of Mirim is less than 35 Brix%, there may be a lack of sweetness in the snack seaweed due to lack of sugar. If the sweetness of Mirim exceeds 45 Brix%, the sweetness is too strong due to fructose, making it a snack. There is a risk of losing the value of merchandise.

In addition, the heat treatment step of the mirim composed of the above composition ratio is preferably heated while stirring at 100 ± 2 ℃ for 9 to 10 minutes. The mirim is completely mixed within the temperature and time range, and the mirim which has undergone the heat treatment as described above is gradually cooled in the natural cooling chamber.

2. Snack seaweed mainly containing salted seaweed

Referring to the characteristics of the snack seaweed as the main ingredient in salted seaweed in the present invention.

 Snack seaweed of the present invention is characterized in that it is prepared by mixing 60 to 70% by weight salted seaweed as the main material and 30 to 40% by weight seasoning material as a subsidiary material.

Salted seaweed, which is the main material used in the present invention, is a main material for preparing snacked seaweed, and dried processed seaweeded seaweed for 5 to 10 minutes with groundwater and then dehydrated processed salted seaweed for 5 to 10 minutes with a dehydrator for drying. Use it by cutting one piece and dried one by one to a certain standard. At this time, the size of the salted seaweed to be cut is preferably 1 to 3 cm in length so that it is easy to eat at one time, but is not necessarily limited to the above size, and may be appropriately adjusted according to the demand of the consumer or the needs of the manufacturer. .

And salted seaweed used in the present invention is prepared by mixing the seasoning material containing oligosaccharides, sesame, mirin and the like in dried salted seaweed dried by cutting the seaweed cut into a predetermined size of the salted seaweed, Sesame seeds are applied to the prepared snacked seaweed so that the appetite is visually stimulated to improve taste.

In addition, seasoning material which is a subsidiary material in the present invention is a subsidiary material added in order to match the taste of the demanding modern people by adding the taste of seasoning to the snack seaweed so that the taste of seasoning comes out with the unique taste of salted seaweed.

Snack seaweed according to the present invention is preferably prepared by mixing 60 to 70% by weight of salted seaweed as the main material and 30 to 40% by weight of seasoning material as a subsidiary material.

When the amount of salted seaweed is less than 60% by weight or the amount of seasoned material is more than 40% by weight, the seasoning taste becomes too strong due to the increase in the amount of seasoning material relative to the amount of salted seaweed which is the main ingredient. There is a fear that they cannot meet the demanding taste of modern people who demand the taste of seasoning.

Meanwhile, the seasoning material used in the present invention comprises 12 to 15% by weight of oligosaccharide, 26 to 30% by weight of white sugar, 12 to 15% by weight of mirin mixture, and 40 to 50% by weight of water.

In the above oligosaccharides to improve the viscosity and improve the viscosity of the snack seaweed, it is a material that is not absorbed well in the human body serves as a growth factor of the bifidus bacteria present in the intestine, the mixed amount of oligosaccharides is 12 to 15% by weight desirable. If the mixed amount of oligosaccharide is less than 12% by weight, there is a concern that the color of the snack seaweed may not be maintained as a material.If the mixed amount of the oligosaccharide exceeds 15% by weight, the color of the snack may increase due to the increased amount of oligosaccharide. However, the taste and aroma of snack seaweed may be damaged by the taste and aroma of oligosaccharides. The oligosaccharide may be selected from one of liquid fructose, crude syrup, and starch syrup according to consumer demand or manufacturer's requirement.

The white sugar serves to sweeten the snack seaweed, the mixing amount of the white sugar is preferably 26 to 30% by weight. If the sugar content of the white sugar is less than 26% by weight, the sweetness of the snack seaweed may not be properly produced due to the lack of the white sugar mixture.If the amount of the white sugar mixture exceeds 30% by weight, the sweetness is caused by the excessive mixing of the white sugar mixture. It is so strong that there is a risk of losing the taste and aroma of snack seaweed. The white sugar may be selected from liquid fructose, crude syrup, and starch syrup according to consumer demand or manufacturer's needs.

In the above, the mirin mixture is a subsidiary ingredient component added to make salted seaweed suitable for the taste of modern people, and the mixing amount of the mirin is preferably 12 to 15% by weight. If the blended amount of the Mirim mixture is less than 12% by weight, the taste of the seasoning may not suit the taste of modern people due to the lack of flavor of the seasoning, and if the blended amount of the Mirim mixture exceeds 15% by weight, salted There is a fear that the taste and aroma of the seaweed mixture in which the taste and aroma inherent in the seaweed is excessively mixed may be impaired.

In the above water, the seasoning material in which white sugar, oligosaccharides, etc. are blended with dried salted seaweed serves to soak and supply moisture. And the mixing amount of the water is preferably 40 to 50% by weight. If the amount of water is less than 40% by weight, the amount of water is insufficient and the seasoning material does not penetrate well into the salted seaweed, which may not give the taste and flavor of the seasoning material. There is a possibility that the flavor and flavor of the seasoning material may not be given due to the lack of seasoning material relative to the amount of water.

Hereinafter, a method for preparing snack seaweed according to the present invention will be described in detail.

Desalination process for desalting by immersing the washed walnut or salted seaweed in fresh water, Dehydration process for removing water from desalted seaweed, and Dehydrated seaweed on a dry plate Packaged through a primary drying process of drying and drying, a cutting process of cutting the dried seaweed, a seasoning process of processing the cut seaweed into seasoning material, and a second drying process of redrying the seasoned seaweed. It is characterized by.

In the above seaweed or salted seaweed to remove various foreign matter on the seaweed by washing for 5 to 10 minutes with water in the washing process. When the washing time is less than 5 minutes, the seaweed may not be sufficiently washed so that foreign matters may be mixed. If the washing time exceeds 10 minutes, the bioactive substances of the seaweed may be lost. In addition, the washing step may be soaked for 4 to 6 minutes in fresh water according to the needs of consumers or the needs of manufacturers after washing.

And the dehydration process is removed by dehydration of the residual water in the pan-mi or salted seaweed for 2 to 10 minutes with a dehydrator. If the dehydration time is less than 2 minutes, there is a fear that the residual moisture in the seaweed may not be sufficiently removed, if the dehydration time is more than 10 minutes, the water in the seaweed is removed excessively, the bioactive material inherent in seaweed There is a risk of loss.

The first drying step is appropriate to the hot air dryer according to the content of the moisture contained in the panmi seaweed or salted seaweed in the washing process in the previous step, it is preferable to dry hot air at 45 to 55 ℃ for 5 to 15 hours, panmi seaweed or salted Depending on the amount of seaweed and the conditions of the moisture content, the hot air drying temperature and time can be adjusted accordingly.

In the cutting process, it is preferable that the length of one side of the dried seaweed or salted seaweed is cut to a size of 1 to 3 cm. The cutting conditions are not necessarily limited to the above conditions, and may be appropriately adjusted according to the user's request or the manufacturer's needs.

The seasoning process is a process of seasoning snack seaweed by mixing the seasoning material in panmi seaweed or salted seaweed, the composition ratio of the seasoning material composition to be mixed in the seaweed is classified as follows according to the use of panmi seaweed and salted seaweed as main ingredients do.

When panmi seaweed is used as the main material, the seasoning material is preferably 8-12 wt% starch syrup, 18-21 wt% white sugar, 8-12 wt% mirin mixture, and 55-66 wt% water.

And when using salted seaweed as the main material, the seasoning material is preferably 12 to 15% by weight of oligosaccharide, 26 to 30% by weight of white sugar, 12 to 15% by weight of mirin mixture and 40 to 50% by weight of water.

Since the mirim mixture has already been described above, it will be omitted here.

In the secondary drying step, the seasoned snacked seaweed is dropped into a hot air dryer, followed by hot air drying at 45 to 55 ° C. for 3 to 6 hours. The seaweed is dried within the temperature and time range, hot air conditions are not necessarily limited to the above conditions, hot air drying temperature and time can be appropriately adjusted according to the amount of seaweed to be accumulated.

Snack seaweed, which went through the second drying process as described above, is naturally cooled at room temperature and then packaged and shipped.

Hereinafter, the configuration of the present invention will be described in detail with reference to the following Examples, the configuration of the present invention is not necessarily limited to the following examples.

1. Preparation of seasoning materials

Seasoned ingredients according to the use of Panmi seaweed and salted seaweed, which are the main ingredients for snacking seaweed, were prepared according to the content of the mixing ratio of [Table 1] below.

                                                         (Unit: weight%)  Ingredient Seasoning Ingredients of Panmi Seasoned ingredients of salted seaweed This sample Control sample This sample Control sample One 2 One 2 3 4 3 4 corn syrup 8 12 6 13 - - - - oligosaccharide - - - - 12 15 10 16 White sugar 18 21 17 22 26 30 25 30 Mirim ^{1 )} 8 12 15 7 12 15 17 10 water 66 55 62 56 50 40 48 44

1) 15% by weight of white sugar, 30% by weight of sorbitol, 0.5% by weight of soy sauce, 1% by weight of refined salt, 0.3% by weight of citric acid, 5% by weight of sake, 4% by weight of soju, 44.2% by weight of water.

2. Preparation of Snack Seaweed

end. Manufacture of Snack Seaweed with Panmi Seaweed as Main Ingredient

(Example 1)

Mixing 98% by weight of Panmi seaweed and 2% by weight of the seasoning material of Sample 1 of the above [Table 1], the snack seaweed was hot-air dried at 50 ± 1 ° C. for 5 hours according to the conditions of the present invention, and then slowly cooled at room temperature Prepared.

(Example 2)

Mixing 99% by weight of Panmi seaweed and 1% by weight of seasoning material of Sample 2 of the above [Table 1], the snack seaweed was hot-air dried at 50 ± 1 ° C. for 5 hours according to the conditions of the present invention, and then slowly cooled at room temperature. Prepared.

(Comparative Example 1)

Mixing 98% by weight of Panmi seaweed and 2% by weight of seasoning material of Control Sample 1 of [Table 1], the snack seaweed was hot-air dried at 50 ± 1 ° C. for 5 hours according to the conditions of the present invention, and then slowly cooled at room temperature. Prepared.

(Comparative Example 2)

99% by weight of Panmi seaweed and 1% by weight of seasoning ingredients of Control Sample 2 of [Table 1] were mixed with hot air dried for 5 hours at 50 ± 1 ° C. according to the conditions of the present invention, and then slowly cooled at room temperature. Prepared.

I. Preparation of Snack Seaweed with Salted Seaweed as Main Ingredient

(Example 3)

Salted seaweed 60% by weight and 40% by weight of the seasoning material of this sample 3 of [Table 1] by mixing the hot-air dried for 3 hours at 50 ± 1 ℃ according to the conditions of the present invention and then slowly cooled at room temperature Prepared.

(Example 4)

70% by weight of salted seaweed and 30% by weight of the seasoning material of Sample 4 of the above [Table 1] were prepared by hot air drying for 3 hours at 50 ± 1 ℃ according to the conditions of the present invention and then slowly cooled to room temperature Prepared.

(Comparative Example 3)

Salted seaweed 60% by weight and 40% by weight of seasoning material of the control sample 3 of [Table 1], the snack seaweed was hot-air dried for 3 hours at 50 ± 1 ℃ according to the conditions of the present invention and then slowly cooled at room temperature Prepared.

(Comparative Example 4)

70% by weight of salted seaweed and 30% by weight of seasoning ingredients of Control Sample 4 of [Table 1] were prepared by hot air drying for 3 hours at 50 ± 1 ° C. according to the conditions of the present invention and then slowly cooled at room temperature. Prepared.

3. Evaluation method

Processed seaweed prepared according to the above method 2 to 5 male children, 5 female children, 5 adult males, 5 adult females, 5 male seniors, 5 female seniors, and then visually inspect It evaluated by the following method.

end. Sensory test for taste and aroma

Five male children, five female children, five adult males, five adult females, five male seniors, and five female seniors were directly tasted and evaluated as scores according to the evaluation criteria in Table 2 below. The evaluated scores were summed and expressed as an integer value divided by 30.

I. Appearance inspection of snack seaweed

Five male children, five female children, five adult males, five adult females, five male seniors, and five female seniors were asked to observe the appearance of snacking seaweed directly, and their appetite appetite was evaluated below. Table 2] was evaluated as a score according to the evaluation criteria, and the sum of the evaluated scores and then expressed as an integer value divided by 30.

Score Sensory test for chewing taste and aroma Appearance inspection of snack seaweed 5 points Very good taste and aroma of snack seaweed Great appetite 4 points Slightly good taste and aroma of snack seaweed Slight appetite 3 points Taste and aroma of snack seaweed is normal Lack of appetite 2 points Slightly bad taste and aroma of snack seaweed - 1 point The taste and aroma of snack seaweed is very bad -

4. Evaluation result

The results of the evaluation according to the above method 3 are as shown in the following [Table 3].

                                                  (Unit: point)  Test Items Snack seaweed whose main ingredient is panmi Snack seaweed, mainly salted seaweed Example Comparative example Example Comparative example One 2 One 2 3 4 3 4 Taste and Aroma 5 5 3 3 5 5 3 3 Exterior 5 5 4 4 5 5 4 4

As shown in the evaluation result of [Table 3], in the sensory test for the taste and aroma of the snack seaweed, in the case of the snack seaweed of Examples 1 to 4, the taste of the seasoning ingredients added together with the savory taste of seaweed In the case of snacking seaweeds of Comparative Examples 1 to 4, the amount of the Mirim mixture in the seasoning material is added in an excessive amount or a small amount of the seasoning material, compared to the snacking seaweeds of Examples 1 to 4. The taste and aroma were judged to be poor.

In addition, in the evaluation of appetite by the observation of the appearance of the snack seaweed, in the case of the snack seaweed of Examples 1 to 4, the gloss enough to preserve the color of the seaweed on the surface of the snack seaweed so as to enhance the taste. On the other hand, in the case of the snack seaweed of Comparative Examples 1 to 4, the amount of starch syrup or oligosaccharide added was insufficient compared to the appropriate amount, so that the starch syrup or oligosaccharides flowed on the surface of the snack seaweed. As a result, the appearance was not good, only a slight appetite effect was evaluated.

Snack seaweed prepared according to the present invention by adding an appropriate amount of functional natural materials such as green tea extract, green tea powder or plum concentrate in addition to the seasoning ingredients in the manufacturing process as described above sufficiently, improve the preservation of snack seaweed, and prepared snack The seaweed can be sprinkled with a powder of nuts such as pine nuts and peanuts, or an appropriate amount of sesame seeds or red chilli peppers.

As described above, the present invention has proved its superiority through the above embodiments, but the present invention is not necessarily limited only by the above configuration, and various substitutions may be made without departing from the technical spirit of the present invention. , Modifications and variations are possible.

The present invention having the above-described configuration by adding a seasoning material for flavoring Panmi seaweed or salted seaweed to prepare a snack seaweed, snack seaweed cut to a certain size is a novel taste of seaweed unique taste and seasoning material when chewed in the mouth The taste is mixed to increase the taste of the delicacy, so it is an advantage that is manufactured to suit the taste of the demanding modern people.

Claims (9)

Snack seaweed, characterized in that prepared by mixing 98 to 99% by weight of the dominant raw material and 1 to 2% by weight of seasoning material as a main ingredient. The method of claim 1, The seasoning material is 8-12 wt% starch syrup, 18-21 wt% white sugar, 8-12 wt% mirin mixture, and 55-66 wt% water. Snack seaweed, characterized in that prepared by mixing 60 to 70% by weight of salted seaweed as the main material and 30 to 40% by weight of seasoning material as a subsidiary material. The method of claim 3, wherein The seasoning material is 12 to 15% by weight of oligosaccharide, 26 to 30% by weight of white sugar, 12 to 15% by weight of mirin mixture and water 40 to 50% by weight snack seaweed. The method according to claim 2 or 4, The Mirim mixture is 13 to 17% by weight of white sugar, 28 to 35% by weight of sorbitol, 0.3 to 0.7% by weight of soy sauce, 1 to 2% by weight of purified salt, 0.2 to 0.4% by weight of citric acid, 3 to 6% by weight of liquor, 3 to 6 of soju Snack seaweed, characterized in that consisting of 4% to 51.5% by weight of water. Desalination process of desalination by immersing the washed seaweed in fresh water, desalination process to remove water from the desalted seaweed, and drying the dehydrated seaweed on a drying plate Packaged through a secondary drying process, a cutting process of cutting dried seaweed or salted seaweed, a seasoning process of processing the cut seaweed into seasoning material, and a second drying process of redrying the seasoned seaweed. Snack seaweed manufacturing method characterized in that. The method of claim 4, wherein The seasoning process is a snack characterized in that the seasoning material of 8 to 12% by weight, 18 to 21% by weight of sugar, 8 to 12% by weight of mirin mixture and 55 to 66% by weight of water when the panmi seaweed is used as the main material Manufacturing method of seaweed. The method of claim 4, wherein In the seasoning process, when salted seaweed is used as a main ingredient, a snack comprising 12 to 15% by weight of oligosaccharide, 26 to 30% by weight of white sugar, 12 to 15% by weight of mirin mixture, and 40 to 50% by weight of water. Manufacturing method of seaweed. The method according to claim 7 or 8, The Mirim mixture is 13 to 17% by weight of white sugar, 28 to 35% by weight of sorbitol, 0.3 to 0.7% by weight of soy sauce, 1 to 2% by weight of purified salt, 0.2 to 0.4% by weight of citric acid, 3 to 6% by weight of liquor, 3 to 6 of soju Weight%, 40.0 to 51.5% by weight of the manufacturing method of snack seaweed, characterized in that consisting of.