KR20160111264A - Laver seasoned with coriander and manufacturing process of the same - Google Patents

Abstract

According to the present invention, a composition for seasoning laver by using coriander, a method for manufacturing seasoned laver by using coriander, and seasoned laver using coriander are suggested to season laver with a seasoning solution mixed with coriander powder in a laver roasting process, so as to enable a user to feel unique taste and flavor of coriander from the laver, and thereby an application range of coriander and laver is extended, and profit improvement of coriander farmers as well as laver farmers and a laver processing company is promoted. According to the present invention, the composition is manufactured by mixing a coriander powder mixed extract of 3.0 to 9.5 wt% comprising coriander powder of 45 to 80 wt%, ginger powder of 4.0 to 7.5 wt%, garlic powder of 4.0 to 7.5 wt%, leaf alcohol of 2 to 10 wt%, and maltodextrin of 10 to 30 wt% with corn oil of 75 to 92 wt%, sesame oil of 3 to 10 wt%, seasoned salt of 1.0 to 2.0 wt%, and chili seed oil of 1.0 to 2.5 wt%.

Description

Description: TECHNICAL FIELD The present invention relates to a seasoning composition for seasoning with Kimchi, a seasoning method using coriander, a seasoning method using coriander,

The present invention relates to a seasoning composition for seasoning with Kimchi, a method for manufacturing seasoning using high water, and a seasoning using high water. More particularly, the present invention relates to a method for seasoning seasoning using a seasoning composition comprising a mixture of high-frequency powder, ginger powder and garlic powder By increasing the application range of coriander and kimchi by making it possible to feel the unique taste and flavor of coriander roasted by seasoning with seasoning, it is possible to increase sales of kimchi, So that it can be expanded.

Generally, laver called laver (laver) grows in the upper part of the intertidal zone of the southern hemisphere and the northern hemisphere. It is dried by thinly spreading algae growing well in nitrogen-rich water, such as a drainage area, and then used as a side dish, porridge or meat sauce It is used to flavor food.

In Korea, it is cultivated in Jeollanam-do and Gyeongsangnam-do beaches. It grows about 50 days and it is well known that it has good softness, color and good fragrance and taste. As shown in the following figure 1, Dried rice is called dried rice noodles. It is usually used as a variety of food ingredients such as kimbap after it is roasted in the fire with the salt-containing oil field on the surface.

Figure 1. Dry Kim

The composition of nutrients of Kim as diverse ingredients in our dietary life is as follows.

Nutrition Facts of Kim (per 100g of Kim) nutrient
unit Dry Kim Roasted steaming Seasoned Kim moisture % 11.1 6.2 4.6 protein g 38.8 40.9 38.4 Fat g 1.9 2.0 2.8 carbohydrate
Carbohydrate g 39.5 41.7 39.7 Fiber g 1.8 1.9 1.8 Ash g 6.9 7.3 12.7 Minerals


Calcium (Ca) Mg 390 410 210 In (P) Mg 580 610 600 Iron (Fe) Mg 12.0 12.7 12.0 Sodium (Na) Mg 120 130 2,200 vitamin




B ₁ Mg 1.15 1.10 1.00 B ₂ Mg 3.40 3.20 2.90 C Mg 100 95 75 Niacin Mg 9.8 9.0 8.5 Carotin Mg 25,000 24,000 22,000 A Effect I.U 14,000 13,000 12,000 calorie ㎉ 300 to 400

Nutritional Comparisons of Kim (per 100g) division beef Pork Early (fish) Iron (Fe) Six times Nine times 20 times Calcium (Ca) 100 times 80 times 8 times Vitamin A 1,400 times 700 times 750 times

As can be seen from Table 1 above, it contains a large amount of various minerals such as sodium, calcium, phosphorus and iron, which are used as enzymes involved in metabolism in the body, and various kinds of essential amino acids and vitamins It is known to be abundantly contained.

Particularly, as shown in Table 2, as shown in Table 2, vitamin A rich in vitamin A, which plays an important role in synthesizing Rhodopsin containing a component that detects light in the eye by binding to a protein called Opsin in the retina And it is known that it can prevent diseases such as night blindness if it is consumed steadily.

In addition, Kim has a high absorption capacity and calorie of nutrition, and the lipid of Kim contains about 50% of EPA (anisocarboxylic acid) which reduces the amount of cholesterol in blood clot and prevents the formation of blood clot in the blood vessel. Ingestion is known to be effective in preventing bloody thrombosis and myocardial infarction.

However, although Kim has a very useful function in human body during ingestion, it is used as a raw material or side dish of Kimbap, but its taste and flavor are almost similar to each other in a thousand pieces, so that its application range is very limited.

On the other hand, coriander (Coriander), called anchovy, is an annual plant belonging to the butterfly family, as shown in the following figure 2, and has a leaf shape and a torn shape compared to buttercups.

Figure 2. Image of coriander

The coriander is one of the favorite spices in China and is applied to almost all kinds of food. In India and Thailand, it is widely used as a spice in curry soup.

 This coriander is rich in protein, fat, carbohydrates and calcium potassium, and rich in Vitamin B1, Vitamin B2, and Vitamin C, and is called "Hojilil" , Stop coughing, remove bad breath, and cure wounds.

However, there is a problem in that the range of application is limited in Korea because the above-mentioned high-grade fragrance is unique.

 On the other hand, the ginger, whose scientific name is Zingiber officinale ROSC, is recorded as a medicinal plant in the ¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡

Ginger is mainly used as a spice, but it has a great effect of eliminating the smell of fish and meat. In addition, it makes food such as jelly, eggplant, etc., and it becomes the main ingredient of ginger tea and ginger.

This ginger is said to have the effect of eliminating the coldness of the body, helping digestion and eliminating vomiting, and being effective in the hyperactivity of the metabolic functions, such as dryness, coldness, It is used as a remedy for bad digestion, stomach coldness, swollenness, cold wind, asthma, diarrhea, diarrhea and vomiting, I often drink tea with ginger in the cold.

Ginger and sparkling peculiar flavor of Ginger excretes the cold air of the body and keeps it warm, so when you eat ginger, cough, cold, aches and pains are relieved, and gingerol contained in ginger It is known that cholesterol in the blood is eliminated by promoting bile.

In addition, it is known that ginger inhibits platelet aggregation and prevents thrombosis, thereby preventing and improving cerebral infarction, myocardial infarction and hypertension. It is a physiologically active substance synthesized in the human body and is distributed in organs or body fluids, It is known that it inhibits the production of prostaglandin (Prostaglandin), accelerates the fever, and is excellent in antioxidant activity, and is effective for prevention of various diseases as well as aging.

On the other hand, the scientific name Allium sativum for. pekinense MAKINO garlic has been widely cultivated since ancient times and is used as a spice or side dish of various foods.

This kind of garlic contains about 20% carbohydrates and contains a component called allyin, which is a type of amino acid. When raw or uncooked raw meat is chewed or chopped, the cells are destroyed, and the enzyme is decomposed to form allysine or di Disulfide, etc., and it gives off a strong smell. The odor component of this garlic is known to eliminate meat smell, improve the taste of meat, and help digestion.

Alicin, one of the odor components of garlic, combines with vitamin B ₁ to form alittiamine. It has the same action as vitamin B ₁ , but has a greater effect in preventing the disease, because it is more easily absorbed. Alicin has a strong sterilizing effect It is known that it shows bactericidal effect against Mycobacterium tuberculosis, Phytophthora bacterium.

The nutritive effect of the garlic has the effect of protecting the temperature of the body surface because it gives vitality to the action of the heart and muscles and extends blood vessels close to the surface of the body to well introduce warm blood, Is known to prevent the oxidation of vitamin C and fat (fat), and to prevent the generation of peroxide in the body.

Such high-boiling water has a strong smell, so that it is not easy to ingest other than the preferred one, and the consumption thereof is very limited.

Accordingly, the present inventors have conducted research for several years. As a result, the present inventors have found that when a seasoning liquid is prepared by mixing a high-water mixed extract mixed with high-frequency powder into ovine oil and sesame oil, and the seasoning liquid thus prepared is applied to the surface of the kimchi, And a distinctive flavor of the pearl liquor are mixed with each other to give a unique taste. As a result, the present invention has been achieved.

On the other hand, as a prior art for seasoning, the present inventor has proposed Korean Registration Patent Publication No. 10-1222332 (name: bean curd seasoning and its manufacturing method).

The object of the present invention is to solve such a conventional problem, and it is an object of the present invention to provide a method and apparatus for cooking a steaming season in which a seasoning with seasoning mixed with high- And Kim's application range, and promoted the sales of Kim, so as to increase the profits of not only Kim's farmers, processing companies but also high-yielding farmers. .

It is another object of the present invention to provide a method of manufacturing seasoned steaming using a new high-quality soy sauce so that a large amount of seasoned steaming using the above-mentioned high-quality sauce can be continuously produced.

In order to achieve the above object, the seasoning liquid for kimchi using high water according to the present invention comprises 45 to 80 wt% of high-frequency powder, 4.0 to 7.5 wt% of ginger powder, 4.0 to 7.5 wt% of garlic powder, 2 to 10 wt% of leaf alcohol Wherein the water extract powder comprises 3.0 to 9.5% by weight of a high-water-content mixed extract made up of 10 to 30% by weight of maltodextrin, 75 to 92% by weight of myrtle oil, 3 to 10% by weight of sesame oil, 1.0 to 3.0% As shown in Fig.

The seasoning method according to the present invention is characterized in that the selected raw raw kimchi is passed through a primary roasting machine heated to 80 to 180 캜, and at the same time, a seasoning solution is evenly applied to the surface of the roasting using an oil- A seasoning application step; The roast having the seasoning solution applied thereto was passed through a primary baker and a roaster maintained at a temperature of 270 to 310 ° C to be baked so that the high-frequency components of the seasoning solution applied to the surface of the roast were not burnt, and continuously heated to 280 to 335 ° C The steaming is carried out by passing through a retained grinder to allow the steaming to be completely baked by relatively strong heat and finally to pass through a grinder kept at 295 to 310 ° C to be baked so as to be tasted in taste, A second baking step of continuously baking a plurality of bakers maintained at different temperatures; A counting step of counting the number of corn steeped roasted at the end of the secondary roasting step and cutting the number of roasted cornsteeps to a predetermined size; And a packaging step of wrapping the cut corn steep powder so as not to be exposed to moisture and wrapping the corn steep liquor in the wrapped cornstarch again, wherein in the application step of the seasoning liquid, , 3.0 to 9.5% by weight of a high-concentrated powdery mixed extract comprising 80 to 80% by weight of ginger powder, 4.0 to 7.5% by weight of garlic powder, 4.0 to 7.5% by weight of garlic powder, 2 to 10% by weight of leaf alcohol and 10 to 30% by weight of maltodextrin, By weight of a seasoning liquid mixed with 75 to 92% by weight of mackerel oil, 3 to 10% by weight of sesame oil, 1.0 to 3.0% by weight of maltodextrin and 1.0 to 2.5% by weight of red pepper seed oil; And spraying the high-frequency powder onto the surface of the seasoning steam discharged through the secondary roasting step.

The seasoning using high water according to the present invention is characterized in that 45 to 80% by weight of high-frequency powder, 4.0 to 7.5% by weight of garlic powder and 4.0 to 7.5% by weight of garlic powder are added to the surface of roasted primary roast while passing through a primary roaster heated to 80 to 180 캜 Wherein the water-in-oil emulsion comprises 3.0 to 9.5% by weight of a high-water-content mixed extract consisting of 2 to 10% by weight of leaf alcohol, 10 to 30% by weight of maltodextrin and 3 to 10% To 3.0 wt%, and 1.0 to 2.5 wt% of red pepper seed oil; The roast having the seasoning solution applied thereto was passed through a primary roaster and a roaster maintained at a temperature of 270 to 310 ° C to bake the roasted seeds of the roasted surface of the roast so that the roasted ginger and the garlic were not burned. And the mixture is heated to a temperature of 295 to 310 ° C to allow the steaming to be completed. Then; It is characterized by uniformly spraying the high-frequency powder on the surface of the seasoned laver baked secondarily.

According to the present invention, in a process of baking a dried laver, a seasoning liquid in which a high-frequency powder, a ginger powder, and a garlic powder are mixed is uniformly coated on the surface of the laver, and the plurality of bakers maintained at different temperatures are continuously passed through and baked It is possible to feel the unique taste and flavor feeling of the coriander from the roasted roasted rice, so that the application range of roast can be further enlarged.

In addition, the application of the present invention can be applied to a variety of dishes, such as being able to be eaten with other kinds of food other than rice, because the produced steaming tastes unique taste and flavor, and thus the sales of the steaming kim are promoted, There is an effect that farmers 'and processors' profits can be further increased.

Hereinafter, preferred embodiments of the present invention will be described in detail.

The present invention is to enable a user to feel the unique taste and flavor feeling of the coriander from the roasted and seasoned with the seasoning liquid mixed with the high-frequency powder in the process of baking the dried steam.

For this purpose, in the present invention, high-frequency powdery mixed extracts are prepared by adding high-frequency powder, ginger powder, garlic powder, leaf alcohol and maltodextrin at a predetermined ratio and mixing them, And the seasoning ingredients to be applied to the mixture are mixed at a predetermined ratio.

Then, the selected raw raw kimchi is passed through the primary raw kimchi, the seasoning liquid is applied to the surface of the kimchi, and the kimchi is applied to the kimchi in a continuous manner through a plurality of roasters kept at different temperatures, To prepare seasoning steaming with high water according to the present invention.

In the mixing step of the high-moisture powder mixed extract, 45 to 80 wt% of high-water powder, 4.0 to 7.5 wt% of ginger powder, 4.0 to 7.5 wt% of garlic powder and 2 to 10 wt% of leaf alcohol , And 10 to 30% by weight of maltodextrin is added thereto for sweetness, and the resulting mixture is mixed evenly for 30 minutes to 1 hour to prepare a high-water-content mixed extract.

In the seasoning solution mixing step, 3.0 to 9.5% by weight of the high-concentrated powdery mixed extract, 75 to 92% by weight of oak oil, 3 to 10% by weight of sesame oil, 1.0 to 3.0% by weight of salt pellets and 1.0 to 2.5% Mix seasoning to be applied.

In the present invention, the raw seasoning is not applied to the raw seasoning but the raw seasoning is passed through a primary baker which is heated to 80 to 180 캜, Raw) Apply the seasoning liquid evenly on the surface of the laver by using a roller-shaped oil rod while the laver is first baked by low heat.

On the other hand, for the steaming with the seasoning solution while passing through the primary baking machine, a plurality of baking machines kept at different temperatures are successively passed through and baked in the secondary baking.

For this purpose, firstly, the steaming agent is applied to the surface of the steaming steam, which is kept at a temperature of 270 to 310 ° C., so that the steaming agent applied to the surface of the steaming steam is baked to such an extent that the high-

Then, the steamed seasoning solution is passed through a baker which is maintained at 280 to 335 ° C, so that the steam is completely baked by the relatively strong heat. Finally, the baker is maintained at 295 to 310 ° C, And then spraying the high-frequency powder evenly onto the surface of the roasted kimchi, a seasoning with high water according to the present invention is obtained.

As described above, the seasoning steaming using the cornstarch baked while passing through the first and second stages is sequentially stacked after passing through the last stage of the secondary baking, and the number of seasoning steaks using the stacked cornstarch is counted, And cut it to a predetermined size.

Wrapped so that the cut cornstarch powder is not exposed to moisture, and the packaged wasabi paste is wrapped again in outer packaging.

Example 1

- Preparation of seasoning solution to be applied on seasoning of coriander powder -

First, 65 g of corn starch powder, 4 g of ginger powder, 4 g of garlic powder, 2 g of leaf alcohol and 25 g of maltodextrin were added to a mixer and mixed evenly for 45 minutes to prepare 100 g of a powdery, highly powdered mixed extract to be mixed into the seasoning solution.

Then, in a separate mixer, 5.5 g of powdery mixed powder extract, 82 g of mallow oil, 9.0 g of sesame oil, 2.0 g of maltose and 1.5 g of red pepper seed oil, which were prepared in the above, were added into a separate mixer and uniformly mixed for 30 minutes to prepare a liquid seasoning .

Example 2

- Preparation of Seasoned Kimchi Using Hot Water -

The liquid seasoning liquid prepared in Example 1 was fed to a roller-shaped oil rod provided on the top of the end of the primary baker constituting the baking apparatus, and then the selected raw raw material was heated to 80-180 캜 The liquid was sprayed on the surface of the surface of the kim so that the surface of the Kim passing through the primary was contacted with the oil bar.

Then, the roast having passed through the primary roaster was passed through a roaster maintained at 310 DEG C so as to bake the roast so that the roasted portion of the roasted solution applied to the surface of the roast was not burned, and was continuously kept at 325 DEG C And then baked at a temperature of 295 DEG C for a second time so as to be baked so as to become tastier in taste, and then baked in a second baking process, And then sprayed with the powder of corn flour evenly on the surface to prepare a seasoning with high water according to the present invention.

Then, after the secondary roasting, the roots having the high-frequency powder sprayed are stacked one after another in order of discharging. The number of stacked rods is counted and cut to a predetermined size. The packaging operation was completed.

According to the present invention, the seasoned kimchi using the high water according to the present invention has a very unique taste due to the unique taste of Kim and the unique high flavor, and it has a unique flavor of ginger and garlic, a savory taste of sesame oil, , The sweet taste of dextrin, and the flavor of pomaceae.

Especially, because it tastes unique taste, it is confirmed that the food compatibility is good even if it is applied to various dishes as well as roasted meat in addition to simply eating rice.

Claims (3)

A high-concentrated powdery mixed extract consisting of 45 to 80% by weight of high-frequency powder, 4.0 to 7.5% by weight of ginger powder, 4.0 to 7.5% by weight of garlic powder, 2 to 10% by weight of leaf alcohol and 10 to 30% by weight of maltodextrin, 9.5 wt% is mixed with 75-92 wt% of myrtle oil, 3-10 wt% of sesame oil, 1.0-3.0 wt% of sodium malate, and 1.0-2.5 wt% of red pepper seed oil. Applying a seasoning solution to uniformly spray the seasoning solution on the surface of the laver using a roller-shaped oil bar while passing the selected raw laver through a primary roaster heated to 80 to 180 캜; The roast having the seasoning solution applied thereto was passed through a primary baker and a roaster maintained at a temperature of 270 to 310 ° C to be baked so that the high-frequency components of the seasoning solution applied to the surface of the roast were not burnt, and continuously heated to 280 to 335 ° C The steaming is carried out by passing through a retained grinder to allow the steaming to be completely baked by relatively strong heat and finally to pass through a grinder kept at 295 to 310 ° C to be baked so as to be tasted in taste, A second baking step of continuously baking a plurality of bakers maintained at different temperatures; A counting step of counting the number of corn steeped roasted at the end of the secondary roasting step and cutting the number of roasted cornsteeps to a predetermined size; And a packaging step of wrapping the cut corn steep powder so as not to be exposed to moisture and wrapping the wrapped corn steep flesh powder again,
In the application step of the seasoning liquid, 45 to 80 wt% of high-frequency powder, 4.0 to 7.5 wt% of ginger powder, 4.0 to 7.5 wt% of garlic powder, 2 to 10 wt% of leaf alcohol and 10 to 30 wt% of maltodextrin 3.0 to 9.5% by weight of a high-frequency powder mixed extract is applied to a seasoning solution prepared by mixing 75 to 92% by weight of myrtle oil, 3 to 10% by weight of sesame oil, 1.0 to 3.0% by weight of maltodextrin, and 1.0 to 2.5% by weight of red pepper seed oil;
Wherein the high-boiling water is sprayed onto the surface of the seasoning roots discharged through the secondary roasting step. 45 to 80% by weight of high-frequency powder, 4.0 to 7.5% by weight of ginger powder, 4.0 to 7.5% by weight of garlic powder, 2 to 5% by weight of leaf alcohol 2 To 10% by weight of maltodextrin, 10 to 30% by weight of maltodextrin, and 3 to 10% by weight of sesame oil, 1.0 to 3.0% by weight of maltodextrin, 1.0 to 3.0% Uniformly mixed with the seasoning solution mixed in the weight%;
Passing the primary roaster and passing the roast having the seasoning solution applied thereto at a temperature of 270 to 310 DEG C, so that the high-quality juice, the ginger and the garlic ingredient in the seasoning solution applied on the surface of the roasting are baked to a degree not burning;
Continuously passing through a roaster maintained at 280 to 335 DEG C to allow the steaming to be completely baked by relatively strong heat, and finally passing through a roaster maintained at 295 to 310 DEG C, Secondly baked;
The seasoning steaming with high water which is characterized by uniformly spraying high-frequency powder on the surface of seasoned laver baked in the second.