KR20130053071A - High-quality seasoned laver extended its distribution period using onion juice - Google Patents
High-quality seasoned laver extended its distribution period using onion juice Download PDFInfo
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- KR20130053071A KR20130053071A KR1020110118575A KR20110118575A KR20130053071A KR 20130053071 A KR20130053071 A KR 20130053071A KR 1020110118575 A KR1020110118575 A KR 1020110118575A KR 20110118575 A KR20110118575 A KR 20110118575A KR 20130053071 A KR20130053071 A KR 20130053071A
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- oil
- vinegar
- seaweed
- laver
- weight
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/733—Compounds of undetermined constitution obtained from animals or plants
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Wood Science & Technology (AREA)
- Edible Seaweed (AREA)
Abstract
본 발명은 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 김의 표면에 도포해 유통기한이 연장된 고품질 조미김 및 상기 조미김의 제조방법에 관한 것이다. 본 발명의 조미김 제조방법을 통해, 항산화성이 뛰어난 양파즙, 초액, 또는 유근피 추출물 등을 조미김에 도포하여 조미김의 유통기간을 연장시킴으로써, 조미김의 품질이 현저하게 향상되는 효과가 있음을 확인할 수 있으며, 이와 같은 효과가 양파즙을 단일로 조미김에 도포할 때보다 현저하게 향상되는 것도 또한 확인할 수 있다. The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed. Through the seasoning laver production method of the present invention, by applying onion juice, vinegar, or root extract of the root of the antioxidant to the seasoning laver to extend the shelf life of seasoning laver, the quality of seasoning laver has an effect of remarkably improved It can also be confirmed that this effect is remarkably improved than when onion juice is applied to the seasoning as a single.
Description
본 발명은 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 김의 표면에 도포해 유통기한이 연장된 고품질 조미김 및 상기 조미김의 제조방법에 관한 것이다. The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed.
김(lavers, Porphyra sp.)은 홍조류 보리털과에 속하는 해조류이다. 김에 함유된 비타민 A의 함량은 14,000IU이며, 이는 쇠고기의 1,400배, 돼지고기의 70배, 당근의 3.5배에 달하며 비타민 A의 항암효과가 크게 부각됨에 따라 김의 가치 또한 크게 부각되고 있다. 칼슘 함량은 390㎎으로 쇠고기의 100배, 돼지고기의 80배, 우유의 4배에 달하는 알칼리성 식품이다. 또한, 고도 불포화지방산인 EPA(eisasa pentaenoic acid) 함량이 전체 지방질 중 54.1% 이상을 차지하며, PGI3(prostaglandin I3)의 생성을 촉진하여 혈전을 방지하는 등 김의 다양한 생리활성 기능은 건강한 삶을 추구하는 현대인의 요구에 잘 부합하는 식품소재이다.Lavers, Porphyra sp.) is a seaweed belonging to the red algae barley family. The content of vitamin A in seaweed is 14,000 IU, which is 1,400 times that of beef, 70 times of pork, and 3.5 times of carrot. The anti-cancer effect of vitamin A has greatly increased the value of seaweed. The calcium content is 390mg, which is 100 times higher than beef, 80 times higher than pork, and 4 times higher than milk. In addition, EPA (eisasa pentaenoic acid), which is a polyunsaturated fatty acid, accounts for more than 54.1% of the total fat, and various bioactive functions of seaweed, such as promoting the production of PGI3 (prostaglandin I3) to prevent blood clots, promote healthy life. It is a food material that meets the needs of modern people.
김은 주로 먹기좋게 구워진 조미김 상태로 판매되는데, 김의 가공기술과 포장의 발달로 조미김의 권장 유통기간은 6개월이나, 산가(Acid Value)는 4.0 이하, 과산화물가(Peroxidase Value)는 60.0 이하로 보존되도록 권장되고 있다. 일반적인 조미김의 제조방법은 김 원료에 대두유, 참기름, 들기름 등의 식물성 기름을 단일 혹은 두 종류 이상 혼합하여 도포한 후, 소금을 뿌린 상태에서 김구이용 터널(200~400℃)을 통과시키는 공정을 거치게 된다. 통과된 조미김은 용도에 따라 9절, 6절 또는 전장의 형태로, 김의 바삭거리는 식감유지를 위해 방습제(실리카겔)와 함께 포장된다. 조미김에 쓰이는 식물성 기름의 함량(중량%)과 종류는 제조회사마다 다르나, 보통 10~50%의 범위이며, 요즘엔 건강을 추구하는 웰빙(Welling-being) 트랜드에 맞춰 기능성을 강조한 올리브유, 현미유 등을 추가하고 기름의 고소한 관능을 강조하기 위해 기름함량을 높인 고급제품들이 속속 등장하고 있는 실정이다.Nori seaweed is usually sold in a deliciously seasoned seasoned seaweed. Due to the processing and packaging of seaweed, the recommended shelf life of seaweed is 6 months, but the acid value is below 4.0 and the peroxidase value is below 60.0. It is recommended to be preserved. The general method of making seasoned seaweed is applying a single or two or more types of vegetable oils such as soybean oil, sesame oil, and perilla oil to the seaweed raw material, and then passing the tunnel for roasting seaweed (200 ~ 400 ℃) in the salted state. Going through. The dried seasoning is packed with a desiccant (silica gel) to keep the crispy texture of the kimchi in the form of section 9, 6 or full length depending on the application. The amount and type of vegetable oil used for seasoning laver varies from manufacturer to manufacturer, but it is usually in the range of 10-50%. Nowadays, olive oil and brown rice oil that emphasize the functionality according to the well-being trend for health In order to add and emphasize the sensuous sensuality of oil, high-quality products with increasing oil content are appearing one after another.
한편, 조미김은 연중 생산 및 소비되고 있어 저장유통에 따른 품질 저하의 우려가 크다. 이러한 조미김의 품질저하의 주요인은 지방질의 산화이며 더욱이 조미김은 약 10~50% 정도의 식용유를 도포하여 수 초간 200℃ 이상의 고온에서 가열처리되므로 여러 화학반응이 수반되어 산화가 더욱 촉진된다. 조미김에 사용되는 옥배유, 참기름, 들기름 등의 식물성 기름에는 필수지방산인 리놀렌산 등의 고도 불포화지방산이 풍부하여 영양적 가치가 뛰어나지만 산소 및 가열에 의한 산화가 쉽고, 원료 김 역시 전술한 대로 EPA 등의 고도 불포화지방산 함량이 50% 이상 함유되어 있고 산화촉진제로 작용할 수 있는 클로로필이 400~700㎎ 함유되어 있어 지방질 산화를 촉진시키는 주요 인자로 작용한다. 이러한 불포화지방산의 산화물을 섭취하는 것은 동물성 포화지방산의 섭취보다 더 해로울 수 있으며 동맥경화의 발현, 간의 손상, 장내 종양의 증식 등과 관련이 있다고 알려져 있다. 한편, 산패가 심한 조미김의 경우, 지방질 산화로 인해 수분증가율이 높아져 조미김 내에서 수분이 흐르는 현상이 높아져 식감 또한 현저히 낮아진다. On the other hand, seasoned laver is produced and consumed year-round, so there is a high risk of quality deterioration due to storage distribution. The main cause of the deterioration of the quality of seasoned seaweed is the oxidation of fat. Furthermore, seasoned seaweed is heated by heating at a high temperature of 200 ° C. or more for about several seconds by applying cooking oil of about 10 to 50%, thereby promoting further oxidation. Vegetable oils such as jade oil, sesame oil and perilla oil used in seasoning laver are rich in polyunsaturated fatty acids such as linolenic acid, which is an essential fatty acid, and have excellent nutritional value, but are easily oxidized by oxygen and heating. It contains more than 50% polyunsaturated fatty acid and 400 ~ 700mg of chlorophyll, which can act as an oxidation promoter, and acts as a major factor to promote lipid oxidation. Ingesting these oxides of unsaturated fatty acids may be more harmful than ingesting animal saturated fatty acids and is known to be associated with the development of arteriosclerosis, liver damage, and intestinal tumor proliferation. On the other hand, in the case of seasoned seaweed with severe rancidity, the rate of increase of water due to fat oxidation is increased, so that water flows in the seasoned seaweed, and the texture is also significantly lowered.
조미김 내의 유지의 산패를 지연시키기 위해 조미김에 항산화제의 첨가를 고려할 수도 있으나 항산화제 단가에 의한 원가상승과 고온의 김구이 온도(200~400℃)에서도 안정한 항산화제의 선택폭이 매우 좁아서 실제로 항산화제를 조미김에 적용하고 있는 제조업체는 전무한 것으로 알려져 있다.Antioxidant may be added to seasoned laver to delay the loss of fats and oils in seasoned laver. However, the cost of antioxidants increases and the choice of antioxidants that are stable even at high roasting temperatures (200 ~ 400 ℃) is very narrow. There are no known manufacturers applying seasonings to seasonings.
종래기술 중에서 조미김에 적용된 기능성 소재로는 녹차(한국공개특허 제2005-24139호, 한국등록특허 제432532호), 인삼(한국등록특허 제412910호), 잣(한국등록특허 제448418호), 가시오가피(한국공개특허 제2005-74712호), 고추장(한국공개특허 제2005-64488호), 새우젓(한국공개특허 제2005-50271호), 다시마분말(한국등록특허 제477349호), 클로렐라(한국공개특허 제2003-55064호), 카레(한국등록특허 제346509호), 김치(한국등록특허 제346507호) 등이 있으나, 상기 소재들은 조미김의 풍미 또는 기능성 부여를 위한 것이 대부분이고 유통기한의 연장에 사용된 것들은 아니다. Functional materials applied to seasoning laver in the prior art include green tea (Korean Patent Publication No. 2005-24139, Korean Registered Patent No. 432532), Ginseng (Korean Registered Patent No. 412910), Pine Nuts (Korean Registered Patent No. 448418) (Korean Patent Publication No. 2005-74712), Gochujang (Korean Publication Patent No. 2005-64488), Shrimp Sauce (Korean Publication Patent No. 2005-50271), Kelp Powder (Korean Registered Patent No. 47349), Chlorella (Korean Publication) Patent No. 2003-55064), Curry (Korean Registered Patent No. 346509), Kimchi (Korean Registered Patent No. 346507), etc., but most of the materials are for flavoring or functionality of seasoned seaweed and extended shelf life. Are not used.
본 발명의 조미김에는 양파즙을 도포하는 것을 특징으로 하는데, 한국등록특허 제757770호에는 양파껍질 유래의 화합물인 퀘르세틴을 김에 도포하는 것을 특징으로 하는 조미김에 관한 기술이 개시되어 있기는 하지만 본 발명의 조미김은 양파의 껍질, 양파 속살 등을 포함해 양파의 모든 부분을 이용하여 제조한 양파즙을 김에 도포하기에, 상기 선행기술과는 기술적 구성이 다르다고 할 수 있다. 또한, 양파는 껍질과 뿌리, 속살 부분의 영양성분이 각각 다르다고 알려져 있기에, 본 발명의 조미김은 양파의 다양한 기능성 성분을 김에 이입시킨 조미김이라고 할 수 있다. 양파의 기능성 특성을 예로 들자면, 양파는 단백질이 많은 편이고, 포도당, 설탕, 과당, 맥아당 등이 포함되어 있어 특유의 단맛이 나며 칼륨, 칼슘, 철, 인, 나트륨 등 무기질, 식이섬유, 엽산도 풍부하며 비타민 C를 10~20㎎이나 함유하고 있으며 나트륨 함량이 낮고 지방이 함유되어 있지 않다. 양파에는 상기 선행기술 한국등록특허 제757770호에 개시된 화합물인 퀘르세틴 이외에도 켐페롤, 루틴과 같은 플라보노이드가 풍부한 것으로 알려져 있다. 플라보노이드는 항산화 미량 영양소 중의 하나로 지질 및 저밀도지질단백질(low density lipoprotein, LDL)의 산화억제 효과, 콜레스테롤 억제 효과 뿐만 아니라 항동맥경화, 항미생물, 항돌연변이, 항암(抗癌) 및 각종 항종양효과 등의 다양한 생리 활성을 갖고 있다.Seasoning laver of the present invention is characterized in that the application of onion juice, Korean Patent No. 757770 discloses a technique related to seasoning laver characterized in that the coating of quercetin, a compound derived from onion peel to the seaweed, but the present invention Seasoning laver is applied to the onion juice prepared using all parts of the onion, including the skin of the onion, onion flesh, etc. to the seaweed, it can be said that the technical configuration is different from the prior art. In addition, onions are known to have different nutritional components of the skin, the root, and the flesh, so that the seasoning laver of the present invention can be said to be seasoned laver incorporating various functional ingredients of onion. To illustrate the functional properties of onions, onions are high in protein, and contain glucose, sugar, fructose, and maltose, which have a unique sweetness and are rich in minerals such as potassium, calcium, iron, phosphorus, sodium, dietary fiber, and folic acid. It contains 10-20mg of vitamin C. It has low sodium and no fat. Onions are known to be rich in flavonoids, such as camphorol and rutin, in addition to quercetin, which is a compound disclosed in Korean Patent No. 757770. Flavonoids are one of the antioxidant micronutrients, as well as antioxidative and cholesterol inhibitory effects of lipids and low density lipoproteins (LDLs), as well as anti-arteriosclerosis, antimicrobial, antimutagenic, anticancer and antitumor effects. Has various physiological activities.
한편, 본 발명의 조미김에는 양파즙 이외에도 초액 또는 유근피 추출물을 첨가하는 것을 특징으로 한다. On the other hand, seasoning laver of the present invention is characterized in that the addition of the extract of vinegar or root skin in addition to onion juice.
초액은 나무, 대나무, 왕겨 또는 짚 등의 원료를 탄화시키는 과정에서 나오는 연기를 액화시켜 채취한 뒤, 6개월 이상 숙성시켜 독성과 유해물질을 제거한 것을 말한다. 초액의 주원료로서 목재를 사용한 것이 목초액이고, 대나무를 주원료로 사용한 것이 죽초액이라 할 수 있다. 최근에는 왕겨, 짚 등을 주 원료로 하여 왕겨초액이나 짚초액을 만들어 사용하기도 한다. 초액은 옅은 붉은색이 나고, 냄새가 강한 편이다. 초액의 채취방법은 나무 또는 대나무 등의 주원료를 태우다가 황백색 연기가 나면 작은 통기구만 남기고 가마 입구를 폐쇄하고, 연기가 외부 공기와 접촉하여 자연 냉각되어 떨어지는 액체를 수집하여, 이를 6개월 이상 숙성·분리시키는 방법을 이용하는데, 상기 액상이 수용성과 유용성으로 분리되면, 수용성의 액체는 초액으로 사용하고, 유용성 액체는 공업용으로 사용한다. 초액은 약 100kg의 나무에서 5ℓ 정도 채취되며, pH 3 전후의 산성을 띄고, 전체 성분의 80∼90%가 물이며, 아세트산이 3% 정도 된다. 그 밖에 폼산·지방산·메탄올 등 200여 종에 이르는 소량의 미네랄을 포함한다. 성분은 탄화법이나 원목의 종류, 가마의 종류에 따라 차이가 나기에, 일본에서는 숯가마의 종류, 나무 종류, 비중·산도·색·용량 등을 표시하도록 하고 있다. 목초액이나 죽초액, 왕겨초액 등의 초액은 농업에서는 농약 대신에 이용하며, 축산업에서는 분뇨 냄새나 악취를 제거할 때 또는 가축의 사료로 이용하기도 한다. 또한 정장제(整腸劑)·정로환(正露丸) 등 의약품의 원료로 사용되며, 무좀·아토피피부염에 효과가 있다. 그 밖에 원예·버섯재배·건강음료·탈취제 등으로 이용되며, 민간에서는 벌레나 뱀에게 물렸을 때, 화상·당뇨병·빈혈에 이용된다. 또 세포 내 활성산소를 제거하는 기능이 뛰어나 간질환·당뇨병·알레르기질환·숙취제거·피로회복 등에 효과가 있다. The vinegar refers to removing toxic and harmful substances by liquefying smoke from the process of carbonizing raw materials such as wood, bamboo, rice husk or straw, and then aging for 6 months or longer. Wood vinegar is used as the main raw material of vinegar, and bamboo vinegar is used as the main raw material of bamboo. Recently, chaff and straw are used as main ingredients to make chaff and straw vinegar. The vinegar is pale red in color and has a strong odor. The extraction method of the vinegar is to burn the main raw materials such as wood or bamboo, and when the yellowish white smoke is generated, the entrance of the kiln is closed with only a small vent, and the smoke comes into contact with the outside air to collect the liquid that cools down naturally. When the liquid phase is separated into water-soluble and oil-soluble, a water-soluble liquid is used as a supernatant, and an oil-soluble liquid is used for industrial purposes. The vinegar is collected from about 100 kg of wood, about 5 liters, acidic before and after pH 3, 80-90% of all components are water, and acetic acid is about 3%. In addition, it contains up to 200 kinds of minerals such as formic acid, fatty acid and methanol. The composition varies depending on the carbonization method, the type of wood, and the type of kiln. In Japan, the type of charcoal kiln, the type of wood, the specific gravity, acidity, color, and capacity are indicated. Wood liquor, bamboo vinegar, and chaff liquor are used instead of pesticides in agriculture, and are used in livestock industry to remove manure odors and odors or to feed livestock. In addition, it is used as a raw material for medicines such as formal medicine, Jeongrohwan, and is effective for athlete's foot and atopic dermatitis. In addition, it is used for horticulture, mushroom cultivation, health drinks, and deodorant. In civilian use, it is used for burns, diabetes, and anemia when bitten by snakes or snakes. In addition, it is effective in removing free radicals in cells, and is effective in liver diseases, diabetes, allergic diseases, hangover removal, and fatigue recovery.
유근피는 느릅나무과의 왕느릅나무 또는 흑느릅나무의 뿌리껍질의 코르크층을 벗긴 수피를 말하며, 식품으로 이용되거나 이뇨제 또는 종기치료제로 쓰이기도 한다. The roots of bark are the bark with the cork layer of the root bark of the elm family Elmaceae or the black elm. It is also used as a food or as a diuretic or boil treatment.
한편, 본 발명은 조미김이 뛰어난 영양학적 특성과 우수한 관능을 갖고 있음에도 불구하고, 첨가된 기름의 산패에 의한 불쾌취 및 이로 인해 품질유지에 따르는 문제가 발생하는 것을 해결하기 위하여 조미김의 장기보존방법을 연구하던 중, 양파즙과 초액 또는 유근피 추출물이 천연 항산화 효과가 있으면서도 열안정성이 뛰어나 고온의 열처리 공정을 거치더라도 조미김을 장기간 산패되지 않은 상태로 유지할 수 있음을 발견함으로써 본 발명을 완성하게 되었다.On the other hand, the present invention, although the seasoned seaweed has excellent nutritional properties and excellent sensuality, long-term preservation of seasoned seaweed to solve the problems caused by rancidity of the added oil caused by the rancidity and thereby maintaining the quality While studying the method, onion juice and vinegar or root extract of the root of the extract has a natural antioxidant effect and excellent thermal stability, so that even after high temperature heat treatment process, seasoning laver can be kept in a state of long rancidity to complete the present invention. It became.
본 발명의 목적은 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 김의 표면에 도포해 유통기한이 연장된 고품질 조미김 및 상기 조미김의 제조방법을 제공하는 데에 있다.An object of the present invention is to provide a high-quality seasoned seaweed and a method for producing the seasoned seaweed with an extended shelf life by applying a mixture of vinegar or root extract to onion juice on the surface of seaweed.
본 발명은 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 김의 표면에 도포해 유통기한이 연장된 고품질 조미김 및 상기 조미김의 제조방법에 관한 것이다. The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed.
상기 초액으로는 죽초액과 목초액을 사용할 수 있다. 상기 죽초액은 대나무를 태울 때 생성되는 연기를 급랭시켜 제조되는 것이며, 상기 목초액은 나무를 태워 제조할 수 있다. 상기 죽초액이나 목초액은 식품의약품안전청에서 식품첨가제로 이용가능하다고 인증된 것을 사용할 수 있다. 상기 초액은 식품첨가제로 제조되어 판매되는 것을 사용할 수 있으며, 식품첨가제로 허용된 함량의 범위 내에서 첨가하는 것을 특징으로 한다. Bamboo vinegar and wood vinegar can be used as the vinegar. The bamboo vinegar is prepared by quenching the smoke generated when burning bamboo, the wood vinegar can be produced by burning wood. The bamboo vinegar or wood vinegar can be used as certified food additives from the Food and Drug Administration. The vinegar can be used to be manufactured and sold as a food additive, it is characterized in that it is added within the range of the content allowed as a food additive.
상기 양파즙은 통상의 양파즙 제조과정을 통해 제조할 수 있으나, 바람직하게는, 양파를 깨끗이 세척하여 뿌리를 제거하지 않은 상태에서 껍질 채로 2~4시간 동안 가열하여 제조할 수 있다. 가열공정은 중탕, 스팀 분사방법을 이용할 수 있다. 이 후, 통상의 착즙기를 이용하여 액상과 고형분을 분리하여, 상기 액상을 본 발명의 조미김에 이용되는 양파즙으로 이용할 수 있다. 상기 양파즙은 통상의 농축 방법을 이용해 농축하여 본 발명의 조미김에 이용될 수도 있다. The onion juice may be prepared through a conventional onion juice manufacturing process, but preferably, it may be prepared by washing the onions for 2 to 4 hours while peeling the skin without removing the roots. The heating step may be a bath or steam injection method. Thereafter, the liquid phase and the solid content are separated using a normal juicer, and the liquid phase can be used as onion juice used for seasoning laver of the present invention. The onion juice may be used in the seasoning of the present invention by concentrating using a conventional concentration method.
상기 유근피 추출물은 통상의 유근피 추출물 제조과정을 통해 제조할 수 있으나, 바람직하게는, 정제수 100 중량부당 2~5 중량부의 유근피를 넣고, 통상의 약재 중탕기를 이용하여 70∼120℃에서 2~5시간 가열하는 방법으로 제조할 수 있다. 가열이 후에는 고형분을 분리한 뒤 액상만을 유근피 추출물로 이용할 수 있다. 상기 유근피 추출물은 통상의 농축 방법을 이용해 농축하여 본 발명의 조미김에 이용될 수도 있다.The root extract may be prepared through a conventional root extract extract, but preferably, 2 ~ 5 parts by weight of the roots of 100 parts by weight of purified water, using a conventional medicine bath in 2 ~ 5 hours at 70 ~ 120 ℃ It can manufacture by the method of heating. After heating, the solids may be separated and then only liquid phase may be used as the extract of the roots. The roots of the extract may be used in the seasoning of the present invention by concentrating using a conventional concentration method.
상기 양파즙은, 구이 또는 조미 가공 전의 김 원료 중량을 기준으로 하여, 상기 김 100 중량부에 대하여, 양파즙 2~10 중량부를 첨가할 수 있다. The onion juice, based on the weight of the seaweed raw material before roasting or seasoning processing, to 2 to 10 parts by weight of onion juice can be added to 100 parts by weight of seaweed.
또한, 상기 김 100 중량부 기준으로 상기 양파즙에 초액 0.1~0.5 중량부 또는 유근피 추출물 1~5 중량부가 추가될 수 있다. In addition, 0.1 to 0.5 parts by weight of the vinegar or 1 to 5 parts by weight of the root extract may be added to the onion juice on the basis of 100 parts by weight of seaweed.
또한, 본 발명은, 통상의 방법으로 구이 및 조미된 김에 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 바로 도포하여 제조하는 것이 가능하나, 보다 바람직하게는, In addition, the present invention, it is possible to prepare by directly applying a mixture of a mixture of vinegar or root extract to onion juice roasted and seasoned by conventional methods, more preferably,
(1공정) 건조된 김 원료를 200~300℃에서 3~15초간 1차 구이하는 단계; (Step 1) first roasting the dried laver raw material at 200 ~ 300 ℃ for 3 to 15 seconds;
(2공정) 상기 1차 구이된 김에 식용유와 소금을 첨가하는 조미 단계;(2 step) seasoning step of adding cooking oil and salt to the first roasted seaweed;
(3공정) 1공정의 건조된 김 원료를 100 중량부로 하여, 양파즙 2~10 중량부에 초액 0.1~0.5 중량부 또는 유근피 추출물 1~5 중량부를 혼합한 혼합물을 상기 2공정에서 조미된 김의 표면에 도포하는 단계; 및,(Step 3) Using 100 parts by weight of dried laver raw material of step 1, a mixture of 0.1 to 0.5 parts by weight of the vinegar solution or 1 to 5 parts by weight of the root extract of onion root juice was mixed with 2 to 10 parts by weight of onion juice. Applying to the surface of the; And
(4공정) 상기 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물이 도포된 김을 300~400℃에서 2~10초간 2차 구이하는 단계;를 포함하여 제조될 수 있다. (Step 4) the second step of roasting steamed for 2 to 10 seconds at 300 ~ 400 ℃ coated with a mixture of the vinegar or root extract of the onion to the onion juice; may be prepared.
상기 2공정에서 식용유와 소금은, 상기 1공정의 김 원료를 100 중량부로 하여 식용유 10~50 중량부 및 소금 1~5 중량부가 첨가될 수 있다.In the second step, the cooking oil and salt may be 10 to 50 parts by weight of cooking oil and 1 to 5 parts by weight of salt using 100 parts by weight of the laver raw material of the first step.
상기 식용유는 옥배유, 대두유, 참기름, 들기름, 올리브유, 현미유 및 포도씨유로 구성된 군으로부터 선택된 1종의 식용유 또는 2종 이상의 식용유를 배합한 배합유인 것을 특징으로 하며, 김의 고소한 맛을 증가시키기 위해, 바람직하게는, 포도씨유, 참기름 및 들기름을 20~40 : 0.5~2 : 1~5의 배합비율로 혼합하거나, 포도씨유, 참기름 및 옥배유를 5~10 : 0.5~2 : 20~30의 배합비율로 혼합할 수 있다. The cooking oil is characterized in that the blended oil containing at least one cooking oil or two or more cooking oils selected from the group consisting of jade oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil and grape seed oil, in order to increase the savory taste of laver, preferably Preferably, grape seed oil, sesame oil and perilla oil are mixed at a mixing ratio of 20 to 40: 0.5 to 2: 1 to 5, or grape seed oil, sesame oil and jade oil are mixed at a mixing ratio of 5 to 10: 0.5 to 2: 20 to 30. You can mix.
본 발명은 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물을 김의 표면에 도포해 유통기한이 연장된 고품질 조미김 및 상기 조미김의 제조방법에 관한 것이다. 본 발명의 조미김 제조방법을 통해, 항산화성이 뛰어난 양파즙, 초액, 또는 유근피 추출물 등을 조미김에 도포하여 조미김의 유통기간을 연장시킴으로써, 조미김의 품질이 현저하게 향상되는 효과가 있음을 확인할 수 있었으며, 이와 같은 효과가 양파즙을 단일로 조미김에 도포할 때보다 현저하게 향상되는 것도 또한 확인할 수 있었다. The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed. Through the seasoning laver production method of the present invention, by applying onion juice, vinegar, or root extract of the root of the antioxidant to the seasoning laver to extend the shelf life of seasoning laver, the quality of seasoning laver has an effect of remarkably improved It was also confirmed that this effect was remarkably improved than when onion juice was applied to seasoned seaweed singly.
도 1은 본 발명의 조미김을 제조하는 방법을 나타내는 순서도이다.1 is a flow chart showing a method for producing the seasoning laver of the present invention.
이하 본 발명의 내용을 실시예에 의해 더욱 상세하게 설명하기로 한다. 다만, 이들 실시예는 본 발명의 내용을 이해하기 위해 제시되는 것일 뿐 본 발명의 권리범위가 하기 실시예에 한정되는 것은 아니다.Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, but the scope of the present invention is not limited to the following examples.
<< 실시예Example 1. 양파즙과 1. Onion Juice 유근피Yugunpi 추출물의 제조> Preparation of Extracts>
1-1. 양파즙1-1. Onion juice
양파 1kg을 깨끗이 세척하여 뿌리를 제거하지 않은 상태에서 껍질채 잘게 파쇄하였다. 상기 파쇄된 양파를 통상적으로 야채 또는 과일즙을 제조하는 스팀 분사방법을 이용하여, 4시간 동안 가열하였으며, 통상의 착즙기를 이용하여 액상과 고형분을 분리하여, 상기 액상을 본 발명의 조미김에 이용되는 양파즙으로 이용하였다. 1 kg of onion was washed cleanly and shredded finely without removing the roots. The crushed onion is heated for 4 hours by using a steam injection method for producing a vegetable or fruit juice, by separating the liquid and solid content using a conventional juicer, the liquid is used in the seasoning of the present invention It was used as onion juice.
1-2. 유근피 추출물1-2. Root skin extract
정제수 1ℓ에 깨끗이 세척된 유근피 20g을 넣고 통상의 약재 추출용 중탕기에 넣어 90℃에서 3시간 동안 가열하였으며, 이를 냉각한 후, 고형분을 걸러내고 액상만을 본 발명의 조미김에 이용되는 유근피 추출물로 이용하였다. 20 g of cleansed roots of dried radish skin were added to 1 liter of purified water, and heated in 90 ° C. for 3 hours. After cooling, the solids were filtered and only liquid was used as the root extract of the present invention. .
<< 실시예Example 2. 2. 조미김의Seasoned Kim 제조> Manufacturing>
2-1. 양파즙과 2-1. Onion juice 죽초액이Bamboo liquor 첨가된 Added 조미김Seasoned seaweed -①-①
건조된 김 원료 100g을 250℃에서 3초 동안 1차 구이한 후, 상기 1차 구이된 김에 배합유 30g과 소금 3g을 첨가하여 조미하였다. 상기 배합유는 포도씨유 100g, 참기름 3g, 들기름 9g을 혼합하여 사용하였다. 이 후, 상기 조미된 김에 실시예 1-1에서 제조한 양파즙 2g 및 죽초액 0.1g을 골고루 바르고, 이를 350℃에서 3초간 2차 구이하였으며, 2차 구이를 완료한 조미김은 방습제를 투입한 후 밀봉 포장하였다.100 g of dried laver raw material was first roasted at 250 ° C. for 3 seconds, and then seasoned with 30 g of compounded oil and 3 g of salt. The blended oil was used by mixing grape seed oil 100g, sesame oil 3g, perilla oil 9g. Thereafter, 2 g of onion juice prepared in Example 1-1 and 0.1 g of bamboo vinegar solution were evenly applied to the seasoned laver, which was then roasted for 2 seconds at 350 ° C., and seasoned laver was added with a desiccant. Then sealed packaging.
2-2. 양파즙과 2-2. Onion juice 죽초액이Bamboo liquor 첨가된 Added 조미김Seasoned seaweed -②-②
상기 실시예 2-1과 동일하게 조미김을 제조하되, 양파즙은 10g, 죽초액은 0.5g을 사용하였다.Prepare seasoning laver in the same manner as in Example 2-1, 10g onion juice, 0.5g was used for bamboo vinegar.
2-3. 양파즙과 목초액이 첨가된 2-3. With onion juice and wood vinegar 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되, 죽초액 대신 목초액을 사용하였다. The seasoning laver was prepared in the same manner as in Example 2-1, but wood vinegar was used instead of bamboo vinegar.
2-4. 양파즙과 2-4. Onion juice 유근피Yugunpi 추출물이 첨가된 Extract added 조미김Seasoned seaweed -①-①
상기 실시예 2-1과 동일하게 조미김을 제조하되, 양파즙은 5g을 넣고, 죽초액 대신 실시예 1-2에서 제조한 유근피 추출물을 5g을 넣었다. The seasoning laver was prepared in the same manner as in Example 2-1, 5g of onion juice was added, and 5g of the root-derived root extract of Example 1-2 was prepared instead of bamboo vinegar solution.
2-5. 양파즙과 2-5. Onion juice 유근피Yugunpi 추출물이 첨가된 Extract added 조미김Seasoned seaweed -②-②
상기 실시예 2-1과 동일하게 조미김을 제조하되, 양파즙은 9g을 넣고, 죽초액 대신 실시예 1-2에서 제조한 유근피 추출물을 1g을 사용하였다.Prepare seasoning laver in the same manner as in Example 2-1, but put the onion juice 9g, 1g of the extract of the roots of the root of the extract prepared in Example 1-2 instead of bamboo vinegar solution.
<< 비교예Comparative example 1. 비교대상 1. Compared to 조미김의Seasoned Kim 제조> Manufacturing>
1-1. 일반 1-1. Normal 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되 양파즙, 초액, 유근피 추출물을 모두 첨가하지 않았다. Prepared seasoning laver in the same manner as in Example 2-1, but did not add all of the onion juice, vinegar, extract and roots.
1-2. 1-2. 죽초액만Bamboo shoots only 첨가한 Added 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되 양파즙은 첨가하지 않고, 죽초액 0.5g만 첨가하였다. Prepare seasoning laver in the same manner as in Example 2-1, but did not add onion juice, only 0.5g of bamboo vinegar solution was added.
1-3. 1-3. 유근피Yugunpi 추출물만 첨가한 Extract only 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되 양파즙과 죽초액을 모두 넣지 않고, 대신 실시예 1-2에서 제조한 유근피 추출물 5g을 첨가하였다. Prepare seasoning laver in the same manner as in Example 2-1, but did not put all the onion juice and bamboo vinegar solution, instead 5g of the extract of the roots of the roots prepared in Example 1-2.
1-4. 양파즙만 첨가한 1-4. With only onion juice 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되 죽초액은 넣지 않고, 양파즙만 10g을 첨가하였다. Prepare seasoning laver in the same manner as in Example 2-1, but without adding the bamboo vinegar solution, only 10g of onion juice was added.
1-5. 양파껍질 추출물을 첨가한 1-5. With onion peel extract 조미김Seasoned seaweed
상기 실시예 2-1과 동일하게 조미김을 제조하되, 양파즙과 죽초액을 넣는 대신 양파껍질 추출물을 배합유에 1%(w/w)가 되도록 첨가하였다. 상기 양파껍질 추출물은 양파껍질 1kg에 에탄올 4ℓ를 넣어 100분 동안 환류 추출하고 통상의 방법으로 감압증류하여 제조하였다. Prepare the seasoning laver in the same manner as in Example 2-1, but instead of adding onion juice and bamboo vinegar solution onion extract was added to the blended oil to 1% (w / w). The onion peel extract was prepared by putting 4 l of ethanol in onion peel 1kg and reflux extraction for 100 minutes and distilled under reduced pressure by a conventional method.
1-6. 1-6. 퀘르세틴Quercetin 화합물을 첨가한 Compound added 조미김Seasoned seaweed
상기 비교예 1-1과 동일하게 조미김을 제조하되, 시판되는 식품첨가용 퀘르세틴 화합물을 구입하여 배합유에 200ppm이 되도록 첨가하였다.The seasoning laver was prepared in the same manner as in Comparative Example 1-1, but a commercially available quercetin compound was added to the blended oil so as to be 200 ppm.
(g)Onion Juice
(g)
<실험예 1. 조미김의 관능검사>Experimental Example 1. Sensory Evaluation of Seasoned Seaweed
상기 실시예 2 및 비교예 1에서 제조한 김을 3개월 동안 보관한 후, 상기 조미김에 대한 관능검사를 실시하였고, 각각 이취, 이미, 눅눅함, 기름의 흐름 정도를 '1:없음 2:거의없음 3:약간있음 4:심함 5:아주심함'으로 기재한 50명의 평균값을 하기 표 2에 나타내었다.
After storing the laver prepared in Example 2 and Comparative Example 1 for 3 months, the sensory test on the seasoning laver was carried out, respectively, odor, already, dampness, the degree of oil flow '1: none 2: almost none 3: a little bit 4: severe 5: very mean 'are shown in Table 2 below.
상기 표 2의 결과를 확인하면, 실시예 2-1 내지 2-5의 조미김의 상태는 이취, 이미가 없고, 기름이 흐르는 현상이 없어 김이 눅눅하지 않았지만, 비교예 1-1 내지 1-6의 조미김은 이취, 이미가 심했고, 기름이 많이 흘러 눅눅한 상태인 것이 확인되었다. When the results of Table 2 were confirmed, the seasoning of the seasoning laver of Examples 2-1 to 2-5 was not odor, there was no already, and there was no oil flowing phenomenon. The seasoning of 6 was bad smell, already bad, and it was confirmed that it was wet with a lot of oil.
<실험예 2. 조미김의 저장기간 중 과산화물 측정>Experimental Example 2. Measurement of Peroxides during Storage of Seasoned Seaweed
상기 실시예 2 및 비교예 1의 조미김을 40℃에서 보관하면서 기간별 과산화물가와 산가를 측정하였다. 과산화물가와 산가의 측정법은 식품공전에 나와 있는 방법을 따랐다. 기간별 과산화물가는 하기 표 3에 나타내었고, 기간별 산가는 실시예와 비교예의 모든 조미김에서 90일 내에 1.0 내지 3.5 사이의 값을 갖는 것으로 나타나, 식품공전에서 규정하는 4.0 이내임을 확인하였다.
The peroxide value and the acid value of each season were measured while storing the seasoning laver of Example 2 and Comparative Example 1 at 40 ° C. Peroxide and acid values were measured in accordance with the methods described in the Food Code. Periodic peroxide value is shown in Table 3 below, and the acid value for each period was found to have a value between 1.0 and 3.5 within 90 days in all seasoned laver of the Examples and Comparative Examples, it was confirmed that it is within 4.0 prescribed by the Food Code.
상기 표 3의 결과를 참고하면, 실시예 2-1 내지 2-5의 조미김은 90일까지도 보존상태가 양호하여 과산화물가의 수치가 높지 않았고, 식품공전 기준치인 60 이내인 것이 확인되었으나, 비교예 1-1 내지 1-6의 조미김은 과산화물가가 현저하게 높은 것으로 확인되었다. 또한, 죽초액만 함유된 비교예 1-2의 조미김, 양파즙만 함유된 비교예 1-4의 조미김, 양파껍질 추출물이 함유된 비교예 1-5의 조미김, 퀘르세틴이 함유된 비교예 1-6의 조미김은 60일까지는 과산화물가의 수치가 낮고 조미김의 보존상태가 양호하였으나, 60일에서 90일 사이에 과산화물가가 식품공전 기준치인 60을 초과하며 확연히 증가하면서 조미김의 보존 상태가 현저하게 나빠지는 것으로 나타났다. Referring to the results of Table 3, the seasoning laver of Examples 2-1 to 2-5 was in a good state of storage up to 90 days, the value of the peroxide value was not high, it was confirmed that it is within 60 of the Food Code standard, Comparative Example The seasonings of 1-1 to 1-6 were found to have a significantly high peroxide value. In addition, seasoned laver of Comparative Example 1-2 containing only bamboo vinegar solution, seasoned laver of Comparative Example 1-4 containing only onion juice, seasoned laver of Comparative Example 1-5 containing onion peel extract, comparative example containing quercetin Seasoned laver of 1-6 seasoned seaweed had low peroxide value and good condition of seasoning laver until 60 days, but the peroxide value exceeded 60, which is a food safety standard between 60 and 90 days. It was noticeably worse.
따라서 조미김의 보존에 대한 항산화능과 관능을 동시에 만족하는 첨가물의 첨가량은, 김 100 중량부 기준으로, 양파즙 2~10 중량부에, 초액 0.1~0.5 중량부 또는유근피 추출물 1~5 중량부가 혼합되는 것이 적절함을 알 수 있었다.Therefore, the amount of additive that satisfies the antioxidant capacity and the sensory function for the preservation of seasoned seaweed is 2 to 10 parts by weight of onion juice, 0.1 to 0.5 parts by weight of vinegar or 1 to 5 parts by weight of extract of root skin It was found that it is appropriate to mix.
Claims (8)
상기 조미김은, 구이 또는 조미 가공 전의 김 원료 중량을 기준으로 하여, 상기 김 원료 100 중량부에 대하여, 양파즙 2~10 중량부에 초액 0.1~0.5 중량부 또는 유근피 추출물 1~5 중량부를 혼합한 혼합물을 도포한 것을 특징으로 하는 유통기한이 연장된 고품질 조미김.The method of claim 1,
The seasoned seaweed, based on the weight of the seaweed raw material before roasting or seasoning processing, 2 to 10 parts by weight of onion juice mixed with 0.1 to 0.5 parts by weight of the vinegar or 1 to 5 parts by weight of root extract High-quality seasoned seaweed with an extended shelf life, characterized by the application of a mixture.
상기 초액은 죽초액 및 목초액 중 1종 이상인 것을 특징으로 하는 유통기한이 연장된 고품질 조미김.3. The method according to claim 1 or 2,
The vinegar is a high-quality seasoned seaweed with an extended shelf life, characterized in that at least one of bamboo vinegar and wood vinegar.
(2공정) 상기 1차 구이된 김에 식용유와 소금을 첨가하는 조미 단계;
(3공정) 1공정의 건조된 김 원료를 100 중량부로 하여, 양파즙 2~10 중량부에 초액 0.1~0.5 중량부 또는 유근피 추출물 1~5 중량부를 혼합한 혼합물을 상기 2공정에서 조미된 김의 표면에 도포하는 단계; 및,
(4공정) 상기 양파즙에 초액 또는 유근피 추출물을 혼합한 혼합물이 도포된 김을 300~400℃에서 2~10초간 2차 구이하는 단계;
를 포함하여 제조되는 것을 특징으로 하는 유통기한이 연장된 고품질 조미김의 제조방법.(Step 1) first roasting the dried laver raw material at 200 ~ 300 ℃ for 3 to 15 seconds;
(2 step) seasoning step of adding cooking oil and salt to the first roasted seaweed;
(Step 3) Using 100 parts by weight of dried laver raw material of step 1, a mixture of 0.1 to 0.5 parts by weight of the vinegar solution or 1 to 5 parts by weight of the root extract of onion root juice was mixed with 2 to 10 parts by weight of onion juice. Applying to the surface of the; And
(4 step) the second roasting the steaming coating the mixture of the vinegar or root extract of the onion juice to 300 ~ 400 ℃ for 2 to 10 seconds;
Process for producing high-quality seasoned seaweed with an expiration date characterized in that it is produced, including.
상기 초액은 죽초액 및 목초액 중 1종 이상인 것을 특징으로 하는 유통기한이 연장된 고품질 조미김의 제조방법.The method of claim 4, wherein
The vinegar is a method of producing high-quality seasoned seaweed with an extended shelf life, characterized in that at least one of bamboo vinegar and wood vinegar.
상기 식용유는 옥배유, 대두유, 참기름, 들기름, 올리브유, 현미유, 및 포도씨유로 구성된 군으로부터 선택된 1종의 식용유 또는 2종 이상의 배합유인 것을 특징으로 하는 유통기한이 연장된 고품질 조미김의 제조방법.The method of claim 4, wherein
The cooking oil is a edible oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil, grape seed oil, one of the cooking oil selected from the group consisting of two or more kinds of blended oils, characterized in that the extended shelf life of high quality seasoning.
상기 배합유는 포도씨유, 참기름 및 들기름을 20~40 : 0.5~2 : 1~5의 배합비율로 혼합한 것을 특징으로 하는 유통기한이 연장된 고품질 조미김의 제조방법.The method according to claim 6,
The blended oil is grape seed oil, sesame oil and perilla oil 20 to 40: 0.5 to 2: 1 to 5 characterized in that the mixing of the blending ratio of the high-quality seasoned seaweed manufacturing method.
상기 배합유는 포도씨유, 참기름 및 옥배유를 5~10 : 0.5~2 : 20~30의 배합비율로 혼합한 것을 특징으로 하는 유통기한이 연장된 고품질 조미김의 제조방법.The method according to claim 6,
The blended oil is a method of producing high-quality seasoned seaweed with an extended shelf life, characterized in that the mixture of grape seed oil, sesame oil and jade oil in a blending ratio of 5 to 10: 0.5 to 2: 20 to 30.
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