KR20170051887A - A fried laver and manufacturing method - Google Patents

A fried laver and manufacturing method Download PDF

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Publication number
KR20170051887A
KR20170051887A KR1020150153533A KR20150153533A KR20170051887A KR 20170051887 A KR20170051887 A KR 20170051887A KR 1020150153533 A KR1020150153533 A KR 1020150153533A KR 20150153533 A KR20150153533 A KR 20150153533A KR 20170051887 A KR20170051887 A KR 20170051887A
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South Korea
Prior art keywords
soy sauce
layer
moisture permeation
weight
forming
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KR1020150153533A
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Korean (ko)
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KR101798859B1 (en
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장동현
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유한회사 동이식품
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • 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
    • 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
    • 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
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Beans For Foods Or Fodder (AREA)
  • Seasonings (AREA)

Abstract

The present invention relates to a soy sauce laver and a manufacturing method thereof. More specifically, the laver manufacturing method comprises: a moisture permeation suppressing layer formation step of forming a moisture permeation suppressing layer on a side or both sides of a laver; and a soy sauce layer formation step of forming a soy sauce layer by applying soy sauce to the upper surface of the moisture permeation suppressing layer. Thus, the method is capable of making equal and proper the seasoning of the laver by forming the soy sauce layer on at least one side of the laver. In other words, the laver manufacturing method comprises: the moisture permeation suppressing layer formation step of forming the moisture permeation suppressing layer on a side or both sides of a laver; and the soy sauce layer formation step of forming the soy sauce layer by applying soy sauce to the upper surface of the moisture permeation suppressing layer. As such, the present invention is capable of equalizing the seasoning of the laver, preventing the separation of byproducts from the laver, and enabling a user to easily eat the laver by forming the moisture permeation suppressing layer on a side or both sides of the laver through the moisture permeation suppressing layer formation step and forming the soy sauce layer on the upper surface of the moisture permeation suppressing layer through the soy sauce layer formation step.

Description

{A fried laver and manufacturing method}

The present invention relates to a process for producing soy sauce and a method for producing the same, and more particularly, to a process for producing a soy sauce comprising the steps of forming a moisture permeation inhibiting layer for forming a moisture permeation inhibiting layer on one side or both sides of a laver, And a soy sauce layer is formed by applying a soy sauce to the soy sauce, thereby forming a soy sauce layer more than one side of the sauce so that the salty sauce of the sauce can be uniformly and appropriately controlled.

In general, Kim is called a sea urchin (laver) and is a bird that grows like a moss on the reef of the sea.

The above-mentioned steaming is finely chopped and dried by spraying thinly on the gimball field and made into a rectangular sheet form.

The above-mentioned Kim was put on the fire and mixed with salt for the seasoning.

However, the conventional salt of Kim has a problem that the salt applied during the seasoning process is not uniform and the whole seasoning is not uniformly performed.

In addition, there is a problem that the seasoning of the conventional laver easily breaks the surrounding area, and the seasoning feeling is changed.

Korean Patent No. 10-1186054

Accordingly, it is an object of the present invention to solve the problems that the salt to be applied in the conventional seasoning of kimchi is not uniform and the whole is not evenly seasoned, and that the seasoned salt easily separates and the surroundings are polluted and the seasoning feeling is changed It is.

That is, according to the present invention, there is provided a method for manufacturing a kimchi comprising the steps of forming a moisture permeation inhibiting layer for forming a moisture permeation inhibiting layer on one surface or both sides of a kimchi surface, and forming a soybean layer The method comprising the steps of:

In addition, the present invention is characterized in that a water permeation suppressing layer is formed on at least one side of the surface of the laver, and a soy sauce layer is formed on the upper surface of the water permeation inhibiting layer.

Accordingly, the present invention provides a water permeation inhibiting layer formed by forming a moisture permeation inhibiting layer on one side or both sides of a kimchi surface, forming a liver layer on the upper surface of the water permeation inhibiting layer to form a liver layer, The seasoning is uniformly performed, the by-products are prevented from escaping from the kimchi, and the food is easy to eat.

1 is a diagram illustrating an example of a manufacturing process according to the present invention.

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

The present invention is intended to make the seasoning of Kim steadily uniform, to prevent the generation of defects and to facilitate eating, and the terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms , The inventor should interpret the meaning and concept in accordance with the technical idea of the present invention based on the principle that the concept of the term can be appropriately defined in order to explain its own invention in the best way.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

That is, according to the present invention, there is provided a method for manufacturing a kim, comprising the steps of forming a moisture permeation suppressing layer (100) for forming a moisture permeation inhibiting layer (20) on one surface or both surfaces of a surface (10) And a liver layer formation process (200) for forming a liver layer by applying the liver.

The moisture permeation inhibiting layer forming process 100 includes a high temperature grinding process 110 for baking the roast 10 at a high temperature and a process of forming a moisture permeation inhibiting layer 20 by applying edible oil to one surface of the roasting 10 The oil application process 120 is performed.

The high-temperature grinding process 110 may be heated and dried at a temperature of 250 to 350 ° C. by either hot air or radiant heat so as to remove residual moisture.

On the other hand, the moisture remaining in the kimchi is removed sufficiently through the high-temperature kimchi process 110, so that the edible oil can be absorbed well in the process 200 for forming a moisture permeation inhibiting layer.

The oil application process 120 is performed by applying edible oil such as soybean oil, sesame oil, or olive oil to one surface of the grease.

The soy sauce layer forming process 200 includes a soy sauce application process 210 in which a soy sauce layer 30 is formed by applying aged soy sauce to the upper surface of the moisture permeation inhibiting layer 20, And the Kim Gun-Jo (220).

If the moisture permeation inhibiting layer 20 is formed through the moisture permeation inhibiting layer formation process 100, the moisture of the soy sauce coated through the soy sauce application process 210 is not absorbed by the fog, And the curling of the baggage and the drying process is prevented.

On the other hand, the application of the edible oil is performed by one of a roller, a spray, and a brush.

The application of the edible oil is carried out at a depth of 1/5 to 1/2 of the thickness of the kimchi. When the penetration depth of the edible oil is less than 1/5 of the thickness of the kimchi, If the penetration depth of the edible oil is too deep to be more than 1/2 of the thickness of the kimchi, the finished oil will remain and the feeling of the crispiness will be reduced .

In the soy sauce application process 210, the soy sauce composition is applied on the upper surface of the moisture permeation inhibiting layer 20 to a thickness of 0.1 to 1.5 times the thickness of the roots.

It is preferable that the soy sauce composition is applied in a brewed soy sauce.

The soybean coating layer 30 formed through the soybean coating process 210 improves the texture in the kimchi preparation process.

The soy sauce composition of the soy sauce application process 210 may be prepared by adding 5 to 30% by weight of rice flour, wheat flour and starch to the soy sauce so that the soy sauce composition can enhance the adhesion to the roasted soy sauce.

On the other hand, when any one of the above-mentioned rice flour, wheat flour and the whole rice flour is mixed in an amount of 5% by weight or less, the adhesion to the rice is decreased, and any one of the rice flour, wheat flour and the whole rice flour is added in an amount of 30% It is preferable to mix 5 to 30% by weight of the rice flour, the wheat flour and the whole rice flour.

The liver composition can be prepared by mixing the calcium-containing vegetable crumbs such as spinach with 5-10% by weight of the liver weight in the liver so that the saline can be smoothly discharged into the liver during ingestion of the liver.

On the other hand, if the combination of the calcium-containing vegetable crumbs is added in an amount of 5% by weight or less of the liver weight, the effect of reducing calcium in the body by the ingestion of calcium is insignificant. If the calcium content is 10% It is preferable that the calcium-containing vegetable ground product is performed at 5 to 10% by weight of the liver weight.

Also, the soy sauce composition comprising the soy sauce, the soy sauce composition consisting of the rice flour, the whole wheat flour and the whole, and the calcium-containing vegetable ground product and the water are mixed at a ratio of 1: 1 by weight and fermented for more than 24 hours to reduce the total weight to 60% It can be done once or twice a month to improve the aesthetics and increase the viscosity.

In addition, the Kimjo process 220 is performed by hot air or radiant heat at a temperature of 50 to 100 ° C.

As described above, the moisture permeation suppressing layer forming process 100 for forming the moisture permeation suppressing layer 20 on one surface or both surfaces of the roughened surface 10 and the soy sauce layer (20) is formed on one side or both sides of the surface of the laver, and a soy sauce layer (20) is formed on the upper surface of the moisture permeation inhibiting layer (20) (30) is formed.

The soy sauce layer 30 is formed by fermentation and aging of a soy sauce composition composed of soy sauce, rice flour, wheat flour, and whole wheat flour.

On the other hand, any one of rice flour, wheat flour and starch is blended in an amount of 5 to 30% by weight based on the weight of the liver.

The soy sauce layer 30 is formed by fermenting a soy sauce composition in which soy sauce, rice flour, wheat flour and any one of them, and calcium-containing vegetable pulp such as spinach are blended.

On the other hand, any one of rice flour, wheat flour and starch is blended with 5 to 30 wt% in the weight of the liver, and calcium-containing vegetable crumbs such as spinach are blended with 5 to 10 wt% of the liver weight.

10: Kim 20: Moisture penetration inhibiting layer 30: Soybean coating layer
100: Process of forming a water permeation-suppressing layer
110: High temperature cooking course
120: Oil application process
200: Soybean layer formation process
210: Soy application process
220: Kim Kun-Joo course

Claims (7)

A method for manufacturing a kimchi;
(100) for forming a water permeation inhibiting layer (20) on one side or both sides of a surface (10) of a sea bed and a soybean layer Forming process 200;
The moisture permeation inhibiting layer forming process 100 includes a high temperature grinding process 110 for baking the roast 10 at a high temperature and a process for forming the moisture permeation inhibiting layer 20 by applying edible oil to one surface of the roasting 10, A coating process 120 is performed,
The soy sauce layer forming process 200 includes a soy sauce coating process 210 for applying a maturing soy sauce to the upper surface of the moisture permeation inhibiting layer 20 to form a soy sauce layer 30, (220). ≪ / RTI >

The method of claim 1, further comprising:
The high-temperature grinding process 110 is heated and dried at a temperature of 250 to 350 ° C by one of hot air and radiant heat so as to remove water remaining in the grill,
The oil application process 120 is performed by applying edible oil such as soybean oil, sesame oil, or olive oil to one side of the kimchi;
The application of the edible oil is made to penetrate to a depth of 1/5 to 1/2 of the thickness of the kimchi,
The soy sauce application process 210 is formed by applying a soy sauce composition on the upper surface of the moisture permeation inhibiting layer 20 to a thickness of 0.1 to 1.5 times the thickness of the roots,
The method according to any one of claims 1 to 23, wherein the Kimjung process (220) is dried at a temperature of 50 to 100 캜 by hot wind or radiant heat.
3. The method of claim 2,
The soy sauce composition of the soy sauce coating process (210) is prepared by adding 5 to 30% by weight of rice flour, wheat flour and starch to the soy sauce so that the soy sauce composition can enhance the adhesion to the roasted soy sauce. .
3. The method of claim 2,
Wherein the liver composition is mixed with calcium-containing vegetable pulp such as spinach in an amount of 5 to 10% by weight of the liver weight in the liver in order to smoothly discharge saline into the liver during ingestion of the liver.
3. The method of claim 2,
The soy sauce composition is prepared by mixing soy sauce, a soy sauce composition consisting of rice flour, wheat flour and all or part of calcium soy sauce composition and water at a ratio of 1: 1 by weight, fermenting for more than 24 hours, Wherein the soy sauce is cooked at least one time.

The moisture permeation suppressing layer 20 is formed on one surface or both sides of the surface of the water, and the moisture permeation inhibiting layer 20 is formed on one side or both sides of the surface of the water. And a soy sauce layer (30) is formed on the upper surface of the soy sauce layer (30).
The method of claim 6, further comprising:
The soy sauce layer 30 is prepared by mixing 5 to 30% by weight of rice flour, wheat flour and starch in a soy sauce weight, and mixing the calcium-containing vegetable pulp such as spinach with 5 to 10% And the like.

KR1020150153533A 2015-11-03 2015-11-03 A fried laver and manufacturing method KR101798859B1 (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230015547A (en) * 2021-07-23 2023-01-31 주식회사동양수산 A method of producing seasoned laver that presents immunity-boosting nutrients

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20230015547A (en) * 2021-07-23 2023-01-31 주식회사동양수산 A method of producing seasoned laver that presents immunity-boosting nutrients

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