KR20150102279A - Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby - Google Patents

Abstract

The present invention relates to laver containing aronia and a method for producing the same. More specifically, the present invention relates to functional laver containing approximately 0.1 to 10 wt% of aronia extract with respect to the total weight of the laver, and a method for producing the same. A user can consume laver containing aronia which has not only the unique nutritious components of the laver but also excellent nutritious components such as anthocyanins and polyphenol having good sulfation power.

Description

[0001] The present invention relates to a kimchi containing an aronia and a method for producing the same,

More particularly, the present invention relates to a functional Kim containing 0.1 to 10% by weight of an extract of Aronia with respect to the total weight of Kim and a method for producing the same, Which is capable of consuming excellent nutrients such as anthocyanins, polyphenols and the like, which has excellent sulfation ability in addition to the intrinsic nutritional components inherent to Kim, and a method for producing the same.

In general, Kim is one of Korea's traditional foods and is used for various purposes in Korean people's diet. Among them, roasted kimchi is mainly used as a side dish or a side dish for lunch.

Although it is a nutritionally excellent food because it contains a large amount of minerals and vitamins including carbohydrates and proteins, it has a side that can not be revived to consumers' various tastes due to the limitation of using it as a food material. Therefore, it is required to develop technologies that can enhance consumers 'price competitiveness through product differentiation and develop high-value-added kimchi products to satisfy consumers' diverse preferences and thereby increase Kim's consumption.

Aronia is a shrub native to North America. It belongs to the Rosaceae, which is a small, sour fruit, which ripens in the late summer and leaves immediately, the leaves are soft, glazed and light green. Aronia is widely used in the food industry, and Aronia berry is used in a variety of foodstuffs such as juice, beverage, concentrate, wine, jam, jelly, dried fruit and fruit tea. Aronia is usually able to harvest about 10-15 kg of fruit per plant. These Aronia are divided into Red Chokeberry (Aronia Arbutifolia), Black Chokeberry (Aronia Melanocarpa) and Purple Chokeberry (Aronia Prunifolia) depending on the color of the fruit. Aronia berry contains a large amount of saccharides (20%), anthocyanins, polyphenols, vitamins B1 and B2, pantothenic acid, and flavonoids. Of these, anthocyanins And polyphenol have been reported to help blood circulation in the human body, to help the microvessel permeability, vascular resilience, normalization of blood pressure, and to provide a positive effect on the microvascularity of the eye, thereby improving the visual acuity . In addition, it has been reported in the academia that effects such as protection of skin from ultraviolet rays and tobacco smoke, prevention of aged eye diseases such as glaucoma, cataract and macular degeneration, prevention of aging of cells from various environmentally harmful substances are reported.

       It has already been reported in the academia that it contains anthocyanins, tannins, chlorogenic acids, neurochlorenic acids, etc., which are active ingredients of Aronia and are indicators of various antioxidant activities. In particular, the content of polyphenols and anthocyanins is so high that antioxidant capacity (ORAC standard) is also excellent. Aronia has the largest number of anthocyanins in the natural world. High content and active activity of grapes 80 to 180 times and 20 to 40 times that of cranberries have been reported. Anthocyanins are the same antioxidants, but they are known to exert at least several tens of times more potent antioxidative effects than catechin, coffee, green tea, and apple-rich chlorogenic acid in green tea.

Table 1 below shows the antioxidant capacity (ORAC) per 100 g of plant (Source: USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 (May 2010)).

Plant name ORAC levels per 100g comparison Aronia (chalkberry) 16,062 Cranberry 9,090 Dried hazelnuts 8,059 Blueberries 4669 Pomegranate 4,479 grape 1,837

       Thus, it is known that the constituents of Aronia fruit have a useful effect on the human body. However, research on the food using Aronia fruit has been carried out. However, research and development of seasoning using Aronia has not been reported yet.

The present invention has been made in order to solve the problems of the above-mentioned prior art, and it has been found out that the present invention is applied not only to the taste but also to the nutrition by newly applying the aronia, which has excellent antioxidant power, The present invention also provides a method for producing kimchi and its preparation, which can satisfy the needs of various consumers.

According to an aspect of the present invention,

(a) preparing a seed of roast;

(b) a step of primary grinding the roots of Kim;

(c) applying at least one vegetable oil selected from the group consisting of olive oil, sesame oil and perilla oil to one side or both sides of the laver;

(d) uniformly applying the extract and the salt to one side or both sides of the seaweed; and

and (e) secondly baking the roasted kimchi.

In the present invention, the second roasted roast in step (e) comprises 45 to 65% by weight of rosin, 34 to 50% by weight of vegetable oil, 0.1 to 10% by weight of an extract of Aronia and 0.5 to 3% .

In the present invention, the step (e) may further include the step of inserting and sealing the secondarily roasted Kim through the cooling step into the packaging container.

In the present invention, the roots of step (a) in the step (a) may be made of roots collected between December and March of the year of harvest.

In the present invention, the salt in step (d) may be composed of a salt of the sun or a salt of the earth.

Further, the present invention provides a functional starch containing 0.1 to 10% by weight of an extract of Aronia with respect to the total weight of the roots.

The present invention also provides a method for producing a vegetable oil comprising 45 to 65% by weight of roots, 34 to 50% by weight of vegetable oil, 0.1 to 10% by weight of an extract of Aronia and 0.5 to 3% by weight of salt, 30 to 45% by weight of sesame oil, and 1 to 15% by weight of perilla oil.

As described above, according to the present invention, it is possible to provide a novel functional starch which is excellent in abundance and nutritional quality and satisfies the needs of various consumers, . Especially, due to the addition of aronia, nutrients such as antioxidant (polyanthylene) and polyphenol which have excellent sulfation ability besides Kim's own nutritional ingredient can be ingested, which can help antioxidant effect and anti-aging In addition, blood circulation, microvascular permeability, blood vessel elasticity, normalization of blood pressure, and can also help to improve visual acuity.

In addition, the addition of sun salt or ocher to enrich mineral intake and reduce sodium intake can help to prevent various diseases.

FIG. 1 is a diagram showing a process for producing a kim containing an Aronia.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The present invention provides a method for producing a roasted rice, comprising the steps of: (a) preparing a roots of roast; (b) a step of primary grinding the roots of Kim; (c) applying at least one vegetable oil selected from the group consisting of olive oil, sesame oil and perilla oil to one side or both sides of the laver; (d) uniformly applying an extract of Aronia and salt on one side or both sides of the Kim, and (e) secondly frying the Kim.

Specifically, in step (a) of preparing the roots of the laver, the roots of the laver collected from the sea are washed with seawater to remove foreign matter, dried, and then examined for color, taste, foreign matter, and dryness. More preferably, the origin of the kimchi to be harvested from December to March of the next year is called (the origin of the kimchi to be harvested at this time is called a kimono kimono, a kimono Kim).

Kim's harvest is usually collected four times from November to the following April. However, the first harvest in November of the year of harvest is soft and unstable, with a slight decline in quality, At the end of the harvest in April, the fourth harvest is the third with the lowest quality due to the rise in water temperature. Therefore, the seeds of Kim, which are the second and third crops collected from December to March of the year of harvest, such as two-beet and three-beet, are the most delicious and nutritious. If you use it, you can make seasoning more delicious and nutritious. For reference, if a large amount of the second and third harvesting of the ginseng is collected from December to March of the next year, it should be kept in the freezing warehouse until fresh seasoning is prepared.

Next, in the step (b) of the primary grating of the roots, the roasting temperature can be 180 to 300 degrees, specifically 220 to 290 degrees, and the roasting time is 3 to 20 seconds, specifically 5 to 15 seconds can do.

Next, in step (c) of applying at least one vegetable oil selected from the group consisting of mallow oil, sesame oil and perilla oil to one surface or both surfaces of the kim, the surface of the first molten wood in step (b) The vegetable oil of at least one of sesame oil and perilla oil can be applied through a coating roller while passing through a coating machine, and can be applied manually by using an oil paint applicator. In order to improve the taste and texture of the prepared seasoning, the vegetable oil is preferably mixed at a ratio of 50 to 65% by weight of myrtle oil, 30 to 45% by weight of sesame oil, and 1 to 15% by weight of perilla oil.

Next, step (d) of uniformly applying the extract and the salt to one surface or both surfaces of the kim is performed on one surface of the surface in step (c) wherein at least one vegetable oil selected from the group consisting of okubu oil, sesame oil and perilla oil is applied Or the salt of both the salt and the atorvastatin extract may be mixed at the same time or separately.

Here, salt means a general salt which can be consumed by humans, and it is possible to use sun salt or ocher salt. Salt is a salt made by evaporating water from the wind and sunlight by bringing sea water into a salt trough, and salt of yellow soil is a salt made by baking hot fire in a baking furnace. Oleganite is a good quality salt which is completely refined and activated by the far - infrared ray heat generated in the loess vessel during the high temperature fire - firing to remove all kinds of impurities and harmful substances remaining in the salt.

  Salt plays an extremely important role in adding flavor of food as an indispensable seasoning in our dietary culture, and most of the salt is used even in the season of the present invention. However, in the case of tablets which are commonly used in the market, there is a problem that various kinds of adult diseases and the like due to excessive sodium intake are accompanied by a strong saliva component. On the other hand, sun salt is not only low in salinity but also has excellent mineral content. In particular, the yellow clay formed by baking such a salt in a yellow clay container at a high temperature of 790 degrees or more for about 12 hours or more is transferred to a sun-dried salt such as far-infrared ray emitted from a yellow clay container, The salt of the salt is changed into a salt of a good quality having a soft and soft alkaline property. Therefore, when sun salt or ocher salt is used, a seasoning which is good for consumers' health can be formed.

The extract of Aronia in the present invention is preferably used in the form of a solid powder, but it can also be used in the form of a liquid. Aronia fruit is generally harvested between August and September. The harvested Aronia fruit is washed and / or disinfected, dried and then ground to a solid state or a concentrate extracted from Aronia fruit Dried, and used in the form of a solid-state end product. A disintegration liquid of Aronia fruit or a concentrate extracted from Aronia fruit may also be used. The extract of Aronia can be prepared by the above-mentioned method, commercially available or produced by a method commonly used in the art, but not limited thereto.

Next, in the step (e) of bake for the second bake, the bake of the step (d) in which the atorie extract and the salt are evenly coated on one surface or both surfaces is baked secondarily. The roasting temperature may be in the range of 280 to 400 degrees, specifically 300 to 380 degrees, and the roasting time may be 3 to 20 seconds, specifically 5 to 15 seconds. When baking at a temperature of 280 ° C for less than 3 seconds, the crispness of the kimchi is undesirably decreased, and when the temperature is higher than 400 ° C for 20 seconds When baking, the shape of the Kim may be deformed or burned, and flavor may be lowered. In particular, when the extract of Aronia is used as a powder, it is coated with at least one vegetable oil selected from the group consisting of mallow oil, sesame oil, and perilla oil, and then applied with Aronia powder and salt, So that the texture can be improved.

Next, the secondarily roasted step in step (e) can be inserted into a packaging container through a cooling step and sealed. At this time, if it is cooled at a temperature of 10 to 25 degrees for 1 to 10 minutes, and the second roasted roast in the packaging step is immediately packed, there is a possibility that the roasted roasted roasted roasted roasted rice may stick to each other due to the remaining moisture. After counting a certain amount, it can be cut into a certain size in accordance with the packaging container, and it can be enclosed and packed with a desiccant in the packaging container.

The thus-finished seasoning contains 45 to 65% by weight of rosin, 34 to 50% by weight of vegetable oil, 0.1 to 10% by weight of an extract of Aronia and 0.5 to 3% by weight of salt, By weight of sesame oil, 30 to 45% by weight of sesame oil, and 1 to 15% by weight of perilla oil.

The present invention also provides a functional starch containing 0.1 to 10% by weight of an extract of Aronia with respect to the total weight of Kim. If the extract of Aronia is less than 0.1% by weight based on the total weight of Kim, the intrinsic component contained in Aronia may be insignificant, and if it exceeds 10% by weight, the inherent flavor of Kim may be lowered and economical efficiency is not preferable.

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention and Comparative Examples which are not based on the present invention, but the scope of the present invention is not limited by the following Examples. For precise comparison, the seeds of roots, baking temperature and time, vegetable oil and salt were prepared under the same conditions.

<Examples> Preparation of Aronia Kim

The first step is to prepare a primrose of Kimchi which is collected and dried between December and March of the year of harvest, and then the first primrose is made at 220 to 290 degrees for 5 to 15 seconds. Then, both sides of Kim are coated with oak, sesame oil and perilla oil , Both surfaces of the laver were coated with Aronia powder and salt, and then baked at 300 to 380 degrees for 5 to 15 seconds. Then, the plate was cooled, counted to a certain size, cut into a suitable size, inserted into a packaging container, The salt was yellow earth salt, and the Aronia powder was contained in an amount of 3% by weight based on the total weight of the Kim.

&Lt; Comparative Example >

Dried, and dried to obtain a dried starch of Kimchi from December to March of the year of harvesting, and then dried at 220 to 290 ° C for 5 to 15 seconds. Then, on both sides of the laver, oak, sesame oil and perilla oil were applied, The ocher flour was spread evenly on both sides of the laver, and then baked at 300 to 380 degrees for 5 to 15 seconds. Then, the plate was cooled, counted to a certain size, cut into a suitable size, inserted into a packaging container and packed with a desiccant.

<Experimental Example> Sensory evaluation

A total of 20 persons, 20 persons, 20 persons, 30 persons, 40 persons, 50 persons, and 60 persons, each of which was a sensory test person, were given the same time and at the same time, (Taste, palatability, texture, flavor, and synthetic) were compared with those of the above-mentioned Comparative Example in which Aronia was not contained (5: very good 4: good 3: normal 2: poor 1 : Very bad). The results are shown in Table 2 below.

Example Comparative Example flavor 4.6 4.0 Purity 4.8 3.5 Texture 4.5 4.1 incense 4.5 4.3 Synthesis 4.6 3.9

As a result of the sensory evaluation, it was found that, in the case of seasoning containing Aronia according to the embodiment of the present invention, excellent results were obtained in terms of taste, palatability, texture and flavor compared to general seasoning without Aronia Not only did it come out, but it also shows that it received a comprehensive evaluation. In particular, if you keep chewing for a long time, you can feel fresh crispiness that was not felt in the conventional seasoning, and the rate of freshness exceeded 90% of the total sensory panel. Therefore, it is highly likely to be used as a food or a favorite food.

It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are merely illustrative of specific embodiments of the present invention and are not intended to limit the scope of the present invention. It is to be understood by those skilled in the art that other modified embodiments based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.

Claims (8)

(a) preparing a seed of roast;
(b) a step of primary grinding the roots of Kim;
(c) applying at least one vegetable oil selected from the group consisting of olive oil, sesame oil and perilla oil to one side or both sides of the laver;
(d) uniformly applying the extract and the salt to one side or both sides of the seaweed; and
and (e) secondly baking the roasted kimchi.
The method according to claim 1,
In the step (e)
45 to 65% by weight of rosin, 34 to 50% by weight of vegetable oil, 0.1 to 10% by weight of an extract of Aronia, and 0.5 to 3% by weight of salt.
The method according to claim 1,
In the step (e)
Further comprising the step of inserting and sealing the packaging container through a cooling step.
The method according to claim 1,
The starting point of the step (a)
A method for producing Aronia japonica comprising the steps of harvesting the harvested rice from December to March of the following year.
The method according to claim 1,
The salt of step (d)
A method for producing Aronia sp.
Functional steaming containing 0.1 to 10% by weight of an extract of Aronia with respect to the total weight of Kim.
45 to 65% by weight of rosin, 34 to 50% by weight of vegetable oil, 0.1 to 10% by weight of an extract of Aronia and 0.5 to 3% by weight of salt, wherein the vegetable oil comprises 50 to 65% %, And 1 to 15 wt% of perilla oil.
Aromania prepared by the method of any one of claims 1 to 5.

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