KR20150109733A - The method for producing seasoned lavers which are fortified with pizza flavor - Google Patents

The method for producing seasoned lavers which are fortified with pizza flavor Download PDF

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KR20150109733A
KR20150109733A KR1020140032926A KR20140032926A KR20150109733A KR 20150109733 A KR20150109733 A KR 20150109733A KR 1020140032926 A KR1020140032926 A KR 1020140032926A KR 20140032926 A KR20140032926 A KR 20140032926A KR 20150109733 A KR20150109733 A KR 20150109733A
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powder
pizza
flavor
oil
present
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KR101620017B1 (en
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박준희
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박준희
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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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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  • Chemical & Material Sciences (AREA)
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  • Marine Sciences & Fisheries (AREA)
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  • Seeds, Soups, And Other Foods (AREA)
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Abstract

The present invention relates to a method for producing a flavored laver and, more specifically, to a method for producing a pizza-flavored laver, which is rich in vitamin K, thereby preventing loss of calcium, osteoporosis, and senile dementia. Also, the present invention improves nutrition and flavor by using tomato powder which exhibits great effectiveness for skin care and cheese powder which strengthens bone and thus is effective for growing children.

Description

피자맛김의 제조방법{The method for producing seasoned lavers which are fortified with pizza flavor}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a pizza flavor,

본 발명은 맛김 제조방법에 관한 것으로, 제조과정 중 김에 토마토 분말과 치즈가루, 피자향 분말을 첨가하여 풍미를 더하고, 영양을 높이는 피자맛김 제조방법에 관한 것이다.
The present invention relates to a method of making a tasty product, and more particularly, to a method of manufacturing a tasty food by adding tomato powder, cheese powder, and pizza flavor powder to the flavor during the manufacturing process.

김(Porphyra tenera)은 비타민과 무기질을 고루 갖추고있는 식품으로, 100 g 당 19 칼로리 정도이기 때문에 다이어트에 이상적이고, 김에 풍부하게 함유되어 있는 무기질과 미네랄은 쇠고기의 100배에 달하며, 알칼리성 식품으로 동맥경화 및 고혈압을 예방하는 효능이 있다. 또한, 비타민A가 풍부하게 함유되어 있어 시력이 저하되는 것을 예방해주며, 특히 야맹증의 증상을 완화해준다. 비타민A의 모체인 카로틴도 풍족하게 함유되어 있어 감기예방에도 매우 효과적이다. 또한 식품 중 타우린 함량이 거의 최고 수준이기 때문에 치매를 예방하는데 효과적이며, 간을 강화시켜준다. 그 뿐 아니라 칼슘이 많아 꾸준히 섭취할 경우 산성화된 체질을 중화시켜준다. Kim (Porphyra tenera) is a food which is rich in vitamins and minerals. It is ideal for diet because it is about 19 calories per 100g. Mineral and mineral which are rich in kimchi are about 100 times as much as beef. It has the effect of preventing hardening and hypertension. It also contains vitamin A, which helps prevent vision loss and especially alleviates symptoms of night blindness. Carotene, the mother of vitamin A, is also abundantly contained, which is very effective in preventing colds. Also, taurine content in food is almost the highest level, so it is effective in preventing dementia and strengthens the liver. In addition to that, calcium is abundant, and when it is steadily ingested, it neutralizes the acidified constitution.

상기와 같이 김은 인체에 유익한 식품 중 하나이며, 소비자의 꾸준한 구매욕을 자극하고 있다. 그러나, 김은 구이의 과정과 단순한 소금의 분산으로 인해 맛이 결정되어 풍미가 단조로우며, 영양성분의 변화가 없는 특징이 있다.As described above, Kim is one of the foods beneficial to the human body, and stimulates a steady purchase of consumers. However, the taste of Kim is determined due to the process of grilling and simple salt dispersion, and the flavor is monotonous, and there is no change in nutrients.

따라서, 식문화의 다양화, 고급화를 추구하는 소비자들의 욕구를 반영하지 못하는 실정이며, 이에따라 김의 풍미와 영양을 높이는 것에 대해 다양한 개발 방법이 필요한 실정이다.
Therefore, it does not reflect consumers' desire to diversify and upgrade food culture. Therefore, various development methods are needed for enhancing flavor and nutrition of Kim.

대한민국 등록특허 제10-0346508호(발명의 명칭: 불고기맛 조미김의 제조방법)에는 불고기향의 지용성 액상농축향을 김에 도포하는 공정과, 불고기향 혼합유를 도포한 후, 구이과정을 거치는 제조방법이 기재되어 있으나, 피자맛김의 제조방법 또는 토마토 분말, 치즈가루 및 피자향 분말로 혼합된 피자맛 분말에 대해서는 기재된바 없다.Korean Patent No. 10-0346508 (the name of the invention: method of producing roasted meat flavored seasoning) includes a process of applying a fat-soluble liquid concentrated flavor of a roasted meat flavor to a roast, a process of roasting a roasted meat mixed oil, Method, but there is no description about a method of manufacturing pizza hazelnut or a pizza flavor powder mixed with tomato powder, cheese powder and pizza flavor powder. 대한민국 등록특허 제10-0878283호(발명의 명칭: 마늘소금으로 조미된 조미김의 제조방법 및 그로부터 제조된 조미김)에는 마늘 분말을 동결 건조하여, 으깬 후, 분말화 시켜 김에 도포하는 마늘맛김의 제조방법이 기재되어 있으나, 피자맛김의 제조방법 또는 토마토 분말, 치즈가루 및 피자향 분말로 혼합된 피자맛 분말에 대해서는 기재된 바 없다.Korean Patent No. 10-0878283 discloses a method for preparing seasoned seasoned garlic seasoned with garlic salt and seasoning seasoned with garlic seasoned with garlic powder which is prepared by lyophilizing garlic powder, A production method thereof is described, but there is no description about the production method of pizza hazelnut or pizza taste powder mixed with tomato powder, cheese powder and pizza flavor powder.

본 발명은 상기의 내용들을 고려하여 안출된 것으로, 맛김의 제조공정 중 소금을 도포하는 과정에서 토마토 분말, 치즈가루 및 피자맛 분말을 도포하여 맛김을 제조하는 방법을 제공하는 것을 목적으로 한다.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a method for preparing a flavor by applying tomato powder, cheese powder and pizza flavor powder in the process of applying salt during the process of producing flavor.

본 발명은 상기 목적을 달성하기 위하여, 김에 기름을 도포하는 단계(A); 상기 단계 (A) 후, 소금 60~80중량%, 토마토 분말 10~20중량%, 치즈가루 5~15중량% 및 피자향 분말 3~8중량%로 조성된 피자맛 분말을 도포하는 단계(B); 및 상기 단계 (B) 후, 굽는 단계 (C);를 포함하는 것을 특징으로 하는 피자맛김의 제조방법을 제공한다. In order to accomplish the above object, the present invention provides a method for producing a water-based oil, comprising the steps of: (A) applying oil to laver; (B) applying a pizza flavor powder composed of 60 to 80 wt% of salt, 10 to 20 wt% of tomato powder, 5 to 15 wt% of cheese powder and 3 to 8 wt% of pizza flavor powder after the step (A) ); And a step (C) of baking after the step (B).

이하에서는 본 발명의 피자맛김의 제조방법에 대해 구체적으로 설명하고자 한다.
Hereinafter, a method for producing pizza tastes of the present invention will be described in detail.

<단계(A): 김에 기름을 도포하는 단계>&Lt; Step (A): Step of applying oil to laver>

본 단계는 김에 기름을 도포하는 단계이다. 이때, 기름은 일예로 옥배유, 참기름 및 올리브유를 단독 또는 혼합하여 사용할 수 있다. This step is a step of applying oil to the laver. At this time, the oil may be, for example, oxbow oil, sesame oil and olive oil alone or in combination.

한편, 필요에 의해 상기 기름 도포 전 이물질 선별과정과 사전 구이 과정을 거칠 수도 있다. 이 때, 구이는 일예로 전자구이기를 사용할 수 있다.
On the other hand, if necessary, the foreign matters may be subjected to the pre-oiling process and pre-oiling process. At this time, the roast can use an electronic roaster as an example.

<단계(B): 피자맛 분말을 도포하는 단계>&Lt; Step (B): Applying pizza flavor powder >

본 단계에서 피자맛 분말을 상기 단계(A)의 김에 도포한다. 이때, 상기 피자맛 분말은 바람직하게 소금 60~80중량%, 토마토 분말 10~20중량%, 치즈가루 5~15중량% 및 피자향 분말 3~8중량%로 조성된 것이 좋다. 더욱 바람직하게는 소금 70중량%, 토마토 분말 15중량%, 치즈가루 10중량% 및 피자향 분말 5중량%로 제조하는 것이 좋다. 본 발명에서 상기와 같은 비율을 만족하는 경우, 통상적인 방법보다 소금의 함량은 낮아져 나트륨의 섭취는 줄이고, 토마토의 향을 살리며, 비타민 또는 미네랄과 같은 영양을 그대로 섭취할 수 있어, 종래의 맛김보다 증진된 영양과 맛을 제공할 수 있다. In this step, the pizza flavor powder is applied in step (A). Preferably, the pizza flavor powder is composed of 60 to 80% by weight of salt, 10 to 20% by weight of tomato powder, 5 to 15% by weight of cheese powder and 3 to 8% by weight of pizza flavor powder. More preferably, it is made of 70% by weight of salt, 15% by weight of tomato powder, 10% by weight of cheese powder and 5% by weight of pizza flavor powder. In the present invention, when the above ratio is satisfied, the salt content is lower than that of the conventional method, so that the intake of sodium is reduced, the flavor of tomato is saved, and the nutrients such as vitamins or minerals can be taken intact, It can provide enhanced nutrition and taste.

한편, 본 발명에서 상기 토마토 분말은 국내산 토마토를 동결 건조하여 으깬 후, 분말화하여 사용할 수 있고, 치즈가루 및 피자향 분말은 시중제품 사용이 가능하다.
Meanwhile, in the present invention, the tomato powder can be used after lyophilized domestic tomatoes are crushed and powdered. Cheese powder and pizza flavored powder can be used on the market.

<단계(C): 굽는 단계>&Lt; Step (C): baking step >

본 단계는 2차적으로 김을 구이하는 단계로, 바람직하게는 상기 단계(B)에서 피자맛 분말을 도포한 김을 약 300~400℃에서 굽는 것이 좋다. This step is a step of grinding steaming secondarily, and it is preferable that the steaming with the pizza flavor powder is bake at about 300-400 DEG C in step (B).

상기 온도 범위를 만족할 경우, 김의 바삭한 식감이 향상된다.
When the above-mentioned temperature range is satisfied, crispy texture of the kimchi is improved.

본 발명에서는 라이코펜 성분을 지녀 항산화작용을 돕고, 피부노화를 억제하며, 자외선을 차단하고, 당뇨병과 스트레스 등 각종 질병의 예방에 효과적인 '토마토 분말'과 칼슘, 단백질을 함유하고 있는 '치즈가루'를 이용하여 김 조미를 한 결과, 영양이 증대하였을 뿐만 아니라, 풍미를 높히는 효과를 발휘한다.
In the present invention, "lanolin", which is a lycopene ingredient, is used to help antioxidant activity, inhibit skin aging, block ultraviolet rays, and prevent diseases such as diabetes and stress. As a result of using Kimchi seasoning, not only the nutrition is increased but also the effect of increasing flavor is exerted.

도 1은 피자맛김을 제조하는 공정을 순서대로 표기한 공정도이다. 다만, 기계별 공정 순서에는 약간의 차이가 발생 할 수 있다. Fig. 1 is a process chart showing the steps of producing pizza tastes in order. However, there may be slight differences in the process order of each machine.

이하, 본 발명의 내용을 하기 실시예를 들어 더욱 상세히 설명하고자 한다. 다만, 본 발명의 권리범위가 하기 실시예에만 한정되는 것은 아니고, 그와 등가의 기술적 사상의 변형까지를 포함한다.
Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited to the following embodiments, and includes modifications of equivalent technical ideas.

[제조예 1 : 토마토 분말의 제조][Preparation Example 1: Preparation of tomato powder]

국내산 토마토를 동결 건조하여 으깬 후, 분말화하여 하기 실시예에서 사용할 토마토 분말을 제조하였다. Domestic tomatoes were lyophilized, crushed and powdered to prepare tomato powder for use in the following examples.

[실시예 1: 피자맛김의 제조][Example 1: Preparation of pizza miso]

양념을 하지 않은 김 원료(국산김 100%)를 매입하여 파손된 김과 이물질을 선별한 후, 옥배유와 참기름을 5:5로 혼합시킨 기름을 자동조미 기계를 사용하여 김에 도포하였다. 이후, 국내산 소금 5 kg, 토마토 분말 1 kg, 치즈가루 700 g, 피자향 분말(제품명: 피자맛 씨즈닝, 제조원:(주)케이에스에프) 350 g을 김에 도포 후, 365℃의 전기 김구이기 콘베이어 밸트를 통과시켜 피자맛김을 제조하였다.
The raw kimchi (100% Korean Kimchi) which had not been spiced was purchased, and the broken Kimchi and foreign matter were selected. Then, the oil mixed with ovary oil and sesame oil at 5: 5 was applied to the kimchi using a automatic seasoning machine. Thereafter, 350 g of domestic salt (5 kg), tomato powder (1 kg), cheese powder (700 g) and pizza flavor powder (trade name: Pizza Mashing Ning, And passed through a belt to prepare pizza tastes.

[비교예 1: 종래의 기술을 이용한 김의 제조][Comparative Example 1: Preparation of Kim Using Conventional Technique]

양념을 하지 않은 김 원료(국산김 100%)를 매입하여 파손된 김과 이물질을 선별하고, 옥배유와 참기름을 5:5로 혼합시킨 기름을 자동조미 기계를 사용하여 김에 도포하였다. 이후, 상기 기름이 도포된 김에 소금을 도포하고, 365℃에서 구워 일반김을 제조하였다.
The raw kimchi (100% domestic kimchi) which had not been spiced was purchased, and the damaged kimchi and foreign matter were selected, and the oil mixed with ovary oil and sesame oil at a ratio of 5: 5 was applied to the kimchi using a automatic seasoning machine. Then, salt was applied to the oil coated with the oil and baked at 365 DEG C to prepare a general kimchi.

[실험예1: 파지맛김의 관능 테스트][Experimental Example 1: Sensory test of pizzas]

본 실험예는 성인남녀 30명에게 상기 실시예, 비교예에서 제조된 김을 시식하게 한 후, 색, 맛, 식감, 풍미, 전체적 평가에 대해 관능검사를 실시하엿다. 관능검사의 결과는 색, 맛, 식감, 풍미, 전체적 평가에 대하여 각각 기준(5-매우 좋다, 4-좋다, 3-보통이다, 2-나쁘다, 1-매우 나쁘다)에 따라 점수를 부여하여 평균값으로 나타내었다. In this experimental example, the taste of the kimchi prepared in the above Examples and Comparative Examples was tested in 30 males and females, and then the sensory evaluation was carried out for color, taste, texture, flavor and overall evaluation. The results of the sensory evaluation are given according to the criteria (5 - very good, 4 - good, 3 - usual, 2 - bad, 1 - very bad) for color, taste, texture, Respectively.

평가항목Evaluation items 실시예1Example 1 비교예1Comparative Example 1 색color 4.34.3 3.93.9 맛flavor 4.64.6 3.83.8 식감Texture 4.44.4 3.23.2 풍미zest 4.64.6 3.23.2 전체적 평가Overall assessment 4.54.5 3.53.5

상기 표 1에 나타나는 바와 같이, 본 실시예의 국내산 소금 5 kg, 토마토 분말 1 kg, 치즈가루 700 g, 피자향 분말 350 g을 김에 도포 후, 365℃에서 구이한 피자맛김은 비교예의 종래 김에 비해 전체적인 기호도가 보다 좋았음을 알 수 있었다. As shown in Table 1, the pizza tastes roasted at 365 占 폚 after applying 5 kg of domestic salt, 1 kg of tomato powder, 700 g of cheese powder and 350 g of pizza flavored powder of the present example, It was found that the preference degree was better.

상기의 결과로부터 본 발명의 피자맛김은 김의 영양 뿐 아니라, 풍미와 식감도 향상되어 소비자들의 기호에 부합하는 맛김을 제조할 수 있음을 확인할 수 있었다. From the above results, it can be seen that the palatability of the present invention can be improved not only in nutrition but also flavor and texture of the palatine palatine according to the taste of consumers.

Claims (4)

맛김의 제조방법에 있어서,
김에 기름을 도포하는 단계(A);
상기 단계 (A) 후, 소금 60~80중량%, 토마토 분말 10~20중량%, 치즈가루 5~15중량% 및 피자향 분말 3~8중량%로 조성된 피자맛 분말을 도포하는 단계(B); 및
상기 단계 (B) 후, 굽는 단계 (C);를 포함하는 것을 특징으로 하는 피자맛김의 제조방법.
In the method of producing savory meat,
(A) applying oil to the laver;
(B) applying a pizza flavor powder composed of 60 to 80 wt% of salt, 10 to 20 wt% of tomato powder, 5 to 15 wt% of cheese powder and 3 to 8 wt% of pizza flavor powder after the step (A) ); And
And baking (C) after the step (B).
제1항에 있어서,
상기 단계(A)의 기름은,
옥배유, 참기름, 및 올리브유가 단독 또는 혼합된 것을 특징으로 하는 피자맛김의 제조방법.
The method according to claim 1,
The oil of step (A)
Mash oil, sesame oil, and olive oil are singly or in combination.
제1항에 있어서,
상기 단계(C)의 굽는 단계는,
300~400℃에서 수행되는 것을 특징으로 하는 피자맛김의 제조방법.
The method according to claim 1,
The baking of the step (C)
Wherein the method is carried out at 300 to 400 ° C.
상기 제1항의 방법으로 제조된 피자맛김.The pizza tasty produced by the method of claim 1.
KR1020140032926A 2014-03-20 2014-03-20 The method for producing seasoned lavers which are fortified with pizza flavor KR101620017B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712705A (en) * 2016-08-11 2018-02-23 农业会社法人汉白食品株式会社 Flavoring laver toasts manufacture method
KR20180087990A (en) * 2017-01-26 2018-08-03 신민영 Cooking oil containing Lycopene derived from vegetable foods, and method for producing the roasted laver and Lycopene-containing roasted laver
KR20190060905A (en) * 2017-11-24 2019-06-04 농업회사법인 주식회사 제일리코펜 Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107712705A (en) * 2016-08-11 2018-02-23 农业会社法人汉白食品株式会社 Flavoring laver toasts manufacture method
KR20180087990A (en) * 2017-01-26 2018-08-03 신민영 Cooking oil containing Lycopene derived from vegetable foods, and method for producing the roasted laver and Lycopene-containing roasted laver
KR20190060905A (en) * 2017-11-24 2019-06-04 농업회사법인 주식회사 제일리코펜 Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same

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