KR20170091382A

KR20170091382A - Lamb Kebab Flavor Toasted Laver and Method for Preparing the Same

Info

Publication number: KR20170091382A
Application number: KR1020160012308A
Authority: KR
Inventors: 홍일표
Original assignee: 주식회사동양수산
Priority date: 2016-02-01
Filing date: 2016-02-01
Publication date: 2017-08-09
Also published as: KR101810313B1

Abstract

The present invention provides a process for preparing roasted ginseng comprising the steps of: (a) applying an oily material to a sheet to manufacture a sheet-roughed oily material; (b) preparing a mixed seasoning comprising salt and red pepper powder; And (c) sprinkling the mixed seasoning of step (b) on the sheet of the step (a) coated with the oily part, followed by applying heat to produce the roasted steaming. The roasted kimchi prepared by the method of the present invention has a flavor similar to that of the well-brewed sheepskins, including butter and a mixed seasoning, and provides the advantage that the texture of the roasted kimchi is very crispy because it includes shortening. Also, the roasted roast prepared by the method of the present invention has an advantage of minimizing the separation of the mixed sauce applied to the roasted roasted roasted beans.

Description

[0001] The present invention relates to a method for preparing roasted skimmed lamb,

More particularly, the present invention relates to a process for preparing a roasted skewer and a process for producing the roasted skewer, and more particularly, to a process for producing roasted skewer, The present invention relates to roasted roots and their production methods.

Lamb is a good quality food that has been proven in various overseas markets, including protein and other nutritional ingredients. In domestic market, it has strong recognition of lamb's unique smell and difficult to cook, .

However, due to the establishment of diplomatic relations with China and the increase of exchanges with India and the Middle East countries, various foods using lamb are actively introduced in Korea, and many lamb pieces are put on a skewer, If you smoked herbs in the fireplace, you will not only get lamb 's unique flavor, but also the surface is crispy and soft inside, so you are getting more and more Korean taste.

On the other hand, Kim, which is commonly enjoyed by Koreans as a side dish of rice, is called Haitai (laver) and grows like a moss on the sea reef. Kim is 14 to 25 cm long and 5 to 12 cm wide and its body is oval in the shape of a long oval or stripe, with wrinkles on the edges, reddish brown on the upper part and blueish green on the lower part.

In general, Kim is the most protein rich in seaweed and rich in vitamins. Kim's vitamin A content is much higher than potatoes and vitamin B12 content is higher than other foods. The vitamin B group, especially vitamin B12, is a brain nourishment substance and is hardly detectable in vegetables. It can meet the daily requirement with three pieces of dried kimchi. Also, the content of phospholipid and choline is much higher than that of seaweed. Compared to seaweed, Kim contains about three times more taurine.

Generally, roasted roasted roasted roasted roasted roasted beans is processed to produce roasted roasted roasted roasted roasted roasted roasted beef roots, followed by applying a certain amount of flavor oil such as sesame oil or perilla oil and seasoning such as salt, pepper and roots.

Recently, a variety of methods have been introduced to improve the flavor or functionality of the above-described roasted laver. Among them, the patent literature describes KR (patent application) No. 10-2014-0032927 (a method of producing chicken fat), a step (A) of applying oil to kimchi in a method of producing kimchi; After step (A), a step of applying chicken taste powder composed of 60 to 80% by weight of salt, 10 to 20% by weight of chicken seed powder, 5 to 15% by weight of chicken powder and 3 to 8% B); And a step (C) of baking after the step (B).

KR Patent Application No. 10-2011-0053067 (the name of the invention: roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roast roast roasted roast roast roast roasted roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast roast The first grilling stage of prepared steaming; A mixed oil application step of applying oil mixed with seasoned flavor powder, which is baked through the primary baking step; A granule application step of applying seasoned flavor granules coated with the mixed oil; A second baking step of baking the laver coated with the flavor granules; And a cutting step of cutting the roast having been roasted through the secondary roasting step according to a required standard,

KR Patent Application No. 10-2010-0022071 (name of the invention: seasoning using the salt containing the herbal ingredients and a method for producing the same), the salt powder, which is selected from among sun salt, step; Heating the washed salt powder to a temperature of 800 or more and roasting; Milling the roasted salt to form a salt powder; Mixing 50 to 90% by weight of the salt powder with 50 to 5% by weight of an adult plant powder to prepare a salt coated with the herbal composition; ) A step of adding the above-mentioned salt and olive oil to the Kimchi machine together with dried Kimchi and bake it; And packaging the roasted roasted rice.

However, there has been no literature disclosing a method of manufacturing a salted or salted smoked salted or salted smoked salted kimchi, which has recently become popular in Korea.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

The inventors of the present invention have recently made efforts to develop a roasted steak showing a specific texture of the skipjack, focusing on the heat of the skipjack. As a result, the mixed seasoning including red pepper powder, sardine, black pepper powder and sunflower was mixed with the oil part including olive oil, butter and shortening, and then applied to the sheet, and then heated to give roasted steaming, The present invention has been completed.

Accordingly, it is an object of the present invention to provide a method for manufacturing skewered skim milk.

It is still another object of the present invention to provide the above-described mezzanine-flavored roasted steaming.

Other objects and advantages of the present invention will become more apparent from the following detailed description of the invention, claims and drawings.

The present invention provides a process for preparing roasted rice.

The inventors of the present invention have recently made efforts to develop a roasted steak showing a specific texture of the skipjack, focusing on the heat of the skipjack. As a result, the mixed seasoning containing red pepper powder, salt, pepper powder and sunflower is mixed with the oil part including olive oil, butter and shortening, and then applied to the sheet, and then heated to give roasted steaming, I can confirm that I can save it well.

According to one aspect of the present invention, there is provided a process for making roasted ginseng comprising the steps of: (a) applying a stream portion to a sheet to produce a sheet roughed with an oily portion; (b) preparing a mixed seasoning comprising salt and red pepper powder; And (c) sprinkling the mixed seasoning of step (b) on the sheet of the step (a) coated with the oily part, followed by applying heat to produce the roasted steaming.

As used herein, the term " Kim Won-chae " may refer to a seaweed (Kim Hae-tae) harvested in the sea or an aquatic plant commonly used in the manufacture of kimchi.

As used herein, the term " single sheet roughening " may mean a state in which the dried roasted rice is dried on a frame having a predetermined shape.

As used herein, the term " roasted roasted rice " may mean a food prepared by applying a liquid portion or a seasoning and then applying heat thereto.

According to a preferred embodiment of the present invention, the oily portion of the present invention is preferably selected from the group consisting of sesame oil, perilla oil, corn oil, soybean oil, olive oil, grape seed oil, canola oil, sunflower oil, butter, shortening and margarine Or more,

More preferably at least two kinds of oils selected from the group including olive oil, butter, shortening and margarine,

Still more preferably olive oil, butter and shortening,

100 parts by weight of olive oil, 100-150 parts by weight of butter, and 100-150 parts by weight of shortening may be mixed with 100 parts by weight of olive oil.

In the present invention, 100 parts by weight of olive oil, 100-150 parts by weight of butter, and 100-150 parts by weight of shortening are most important constituents, based on 100 parts by weight of the olive oil.

This is because when the above-mentioned ratio of olive oil, butter, and shortening is included, it is possible to feel the soft flavor of the well-roasted meatsuch as the finished roasted roast, and also to impart a crispy texture to the roasted roast.

According to a preferred embodiment of the present invention, the butter and shortening of the present invention may be in a liquid state, preferably by applying heat.

According to a preferred embodiment of the present invention, the mixed seasoning containing the salt and red pepper powder of the present invention may preferably include red pepper powder, salt, white powder, sesame powder and pepper powder,

More preferably, it may include red pepper powder, salt powder, sesame powder, sesame powder, pepper powder, ginger powder, chinese powder, green tea powder,

Most preferably, 100 parts by weight of red pepper powder, 30 to 40 parts by weight of salt, 10-20 parts by weight of salt, 5-10 parts by weight of sesame powder, 5-10 parts by weight of pepper powder, ginger powder 5 -10 parts by weight of the powdered carnauba wax, 1-5 parts by weight of the carnauba powder, 1 to 5 parts by weight of the green tea powder, and 1-5 parts by weight of the green tea powder.

It is a very important constitution that the ratio of the mixed seasoning most preferable in the present invention is as described above.

This is because, when a plurality of the above-mentioned ingredients are blended in the above-mentioned ratio, the flavor most similar to the well-baked meats can be displayed in the finished roasted meat.

According to a preferred embodiment of the present invention, the particle size of the mixed seasoning containing the salt and red pepper powder of the present invention may preferably be 0.2 mm to 1.0 mm.

When the particle size of the mixed seasoning is less than 0.2 mm, the size of the added particles is too small to reduce the texture of the finished roasted kimchi. When the particle size exceeds 1.0 mm, There is a problem to become.

According to another aspect of the present invention, there is provided a process for preparing a mixture of 100 parts by weight of olive oil, 100 parts by weight of butter, 100-150 parts by weight of butter, 100 parts by weight of red pepper powder mixed with 100-150 parts by weight of shortening, 30 to 40 parts by weight of salt, 10 to 20 parts by weight of sunflower, 5-10 parts by weight of sesame powder, 5-10 parts by weight of pepper powder, 5-10 parts by weight of ginger powder, 1- 5 to 5 parts by weight of green tea powder, 1 to 5 parts by weight of green tea powder, and 1-5 parts by weight of EMS powder is applied and then heat-treated.

In the present invention, since the contents related to the roasted roots are common to the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted

The features and advantages of the present invention are summarized as follows:

The present invention provides a method for manufacturing roasted ginseng comprising the steps of: (a) applying an oil phase to a sheet to manufacture a sheet iron having an oil phase applied thereto; (b) preparing a mixed seasoning comprising salt and red pepper powder; And (c) sprinkling the mixed seasoning of step (b) on the sheet of the step (a) coated with the oily part, followed by applying heat to produce the roasted steaming.

(B) The roasted kimchi prepared by the method of the present invention contains butter and mixed seasoning, and provides a flavor similar to that of the well-brewed sheep-skewer, and includes shortening to provide a very crispy texture of the roasted steaming.

(C) The roasted roast prepared by the process of the present invention has an advantage of minimizing the separation of the mixed sauce applied to roasted roasted roasted beans.

Fig. 1 shows a flow chart for producing the roasted roast of the present invention.
Fig. 2 shows a roasted laver completed by the method of the present invention.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, "%" used to denote the concentration of a particular substance is intended to include solids / solids (wt / wt), solid / liquid (wt / The liquid / liquid is (vol / vol)%.

Manufacturing Example: Preparation of roasted and grilled skewers

Preparation of mixed seasonings

100 g of pepper powder, 50 g of ginger powder, 30 g of powdered ginger powder, 30 g of green tea powder and 30 g of green tea powder were mixed with a granulator To obtain a mixed seasoning which can be used in the preparation of the roasted fish of the present invention. The size of the mixed seasoning particles is 0.5 mm to 0.8 mm.

Manufacture of floating parts

Olive oil, butter, and shortening were mixed with the compositions shown in Tables 1 and 2 below to produce an oily portion used in the preparation of the roasted fish of the present invention. Here, the butter and shortening were converted into a liquid state by applying heat. Production Example 1 to Production Example 7 The oil phase was prepared by varying the ratio of the liquid lipid (olive oil) and the solid lipid (butter and shortening) in the oil phase, and in the oil phase in Production Examples 8 to 13, And the oil phase was prepared by varying the ratio of the solid lipid and the shortening. The fixed amount of the liquid lipid olive oil to be used in the preparation part of the preparation example 8 to the preparation part 13 was 30% by weight which is the content ratio showing the most ideal taste as a result of many sensory tests.

Raw material Production Example 1 Production Example 2 Production Example 3 Production Example 4 Production Example 5 Production Example 6 Production Example 7 olive oil 20 30 40 50 60 70 80 butter 40 35 30 25 20 15 10 shortening 40 35 30 25 20 15 10

Unit: wt%

Raw material Production Example 8 Production Example 9 Production Example 10 Production Example 11 Production Example 12 Production Example 13 olive oil 30 30 30 30 300 30 butter 60 50 40 30 20 10 shortening 10 20 30 40 50 60

Unit: wt%

Manufacture of sheet iron

Kim, Won - Cho collected from Seocheon, Chungcheongnam - Do, was mixed with seawater which was filtered and then oxygen was supplied. The above-mentioned seaweed-fed Kimchi was washed with a washing machine for 15 minutes, passed through a filter membrane, and dehydrated. The dehydrated ginseng seeds were cut to a predetermined size, mixed with ground water in an aging tank, and then aged at 27 to 24 hours to prepare pretreated ginseng seeds. 100 kg of the pretreated Kimchi seeds and 200 L of ground water were mixed to prepare a mixed solution. The mixed solution was dispersed on a frame having a predetermined shape and dried to prepare a sheet for use in the present invention.

Preparation Example 4: Preparation of roasted and salted roasted skewers

Production Example 4-1: Preparation of roasted steaming example

The oily parts prepared by the methods of Preparation Examples 1 to 13 were uniformly applied to the sheet rods prepared by the above method, and then the mixed seasonings prepared by the above method were sprayed in proper amounts, .

Production Example 4-2: Comparative Example Preparation of roasted roast

Sesame oil and rapeseed oil were mixed at a ratio of 3: 7 on a weight basis, and then the contents were evenly dispersed using a homomixer. Then, the sesame oil and the seed oil mixture were uniformly applied to the sheet iron prepared by the above method, and then an appropriate amount of salt was sprayed.

Experimental Example: Sensory Evaluation

Experimental Method

In the taste evaluation, the flavor and olfactory taste of the roasted kimchi prepared by the methods of Examples 1 to 13 and Comparative Example 1 were examined, and 30 persons were selected and the subjects were selected. The roasted kimchi prepared by the methods of Examples 1 to 13 and Comparative Example 1 was evaluated and the palatability of each treatment method was evaluated by 10 steps from 1 to 10 after the tasting. At the time of sampling, 10 g of roasted Kim prepared by the methods of Examples 1 to 5 were provided. Palatability was tasted and recorded by two factors, flavor and olfactory.

Experiment result

The preference of the roasted roast prepared by the methods of Examples 1 to 13 and Comparative Example 1 is shown in Table 2 below. In summary, the second, third, fourth, fifth, and sixth embodiments of the present invention, Example 10, Example 11, Example 3, Example 8, Example 9, Example 12, Example 13, Example 1, Example 4, Example 6, Example 7 and Comparative Example 1 were evaluated in high order, and in terms of olfactory palatability, Examples 2, 10, 11, 8, 9, 12, 13 , Example 3, Example 1, Example 4, Example 5, Example 6, Example 7 and Comparative Example 1 in that order. In both the flavor and olfactory palatability responses, the roasted roast in accordance with Example 2 showed the highest preference, and in comparison with the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef The level of significance.

More specifically, in the case of Examples 1 to 7 in which the proportion of butter and shortening contained in the solid lipid was kept the same but the ratio of the liquid lipid and the solid lipid was changed, 30 wt% or 40 wt% of the liquid lipid was included And the second embodiment and the third embodiment which are shown in FIG.

The reason for this is that, in order to exhibit the highest preference, the fermented yam grilled steak must be able to deliver a flavor similar to the fat contained in the skipjack. In Example 2, which contains 60-70 wt% It is believed that Example 3 delivered the most similar feeling to the lipid contained in the sheep's skewer.

In the case of the roasted steaming steels of Examples 4 to 7 containing 50 wt% or less of the solid lipids, it was found that when the steatite had a high content of lipids, it provided a flavor similar to the fat contained in the skip steak It can be said that when the case of Example 1 is examined, the flavor of the roasted kimchi is lowered when the lipid of 70 wt% or more is contained.

In the case of the roasted kimchi prepared by the methods of Examples 8 to 13, in which the content of the liquid lipid was maintained at 30% by weight and the proportion of the butter and shortening contained in the solid lipid was varied only, And 30 to 40 wt% of the shortening, the roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted beef roasted roast roasted roast roasted roast roasted roasted roasted roasted roasted roasted roasted roast roast .

The reason for this is that butter contained in the upper part plays a role of conveying the flavor that is similar to the fat contained in the skipjack to the roasted meat, and the shortening contained in the upper part can transmit a crisp flavor to the roasted meat , The highest flavor was obtained in Example 10, Example 11, and Example 2, which contained butter and shortening in almost the same ratio.

Example One 2 3 4 5 6 7 8 9 10 11 12 13 ratio
School
Yes One zest 6.66 8.72 7.99 6.65 6.32 6.05 5.59 7.02 6.99 8.52 8.23 6.72 6.71 5.50 smell 6.82 8.83 6.98 6.66 6.57 6.43 6.23 7.77 7.52 8.77 8.15 7.36 7.02 5.32

Claims

A process for preparing roasted kimchi comprising the steps of:
(a) a step of applying an oil phase to a sheet to manufacture a sheet iron having an oil phase applied thereto;
(b) preparing a mixed seasoning comprising salt and red pepper powder; And
(c) a step of spraying the mixed seasoning of the step (b) to the sheet of the step (a) coated with the oily part, and then applying heat to produce the roasted oak.

The method according to claim 1,
Wherein the oil portion is manufactured by mixing at least two kinds of oils selected from the group consisting of sesame oil, perilla oil, corn oil, soybean oil, olive oil, grape seed oil, canola oil, sunflower oil, butter, shortening and margarine. Way.

3. The method of claim 2,
Wherein the oil phase portion is manufactured by mixing at least two kinds of oils selected from the group consisting of olive oil, butter, shortening, and margarine.

The method of claim 3,
Wherein the oil phase part is manufactured by mixing olive oil, butter, and shortening.

5. The method of claim 4,
Wherein the oily phase comprises 100-150 parts by weight of butter and 100-150 parts by weight of shortening based on 100 parts by weight of the olive oil.

6. The method of claim 5,
Wherein the butter and the shortening are in a liquid state by applying heat.

The method according to claim 1,
Wherein the mixed seasoning containing the salt and the red pepper powder comprises red pepper powder, salt, sesame powder, sesame powder, pepper powder, ginger powder, powdered green pepper powder, green tea powder, and green tea powder.

8. The method of claim 7,
The mixed seasoning containing the salt and the red pepper powder comprises 100 parts by weight of red pepper powder, 30 to 40 parts by weight of salt, 10 to 20 parts by weight of sesame powder, 5-10 parts by weight of sesame powder, 5-10 parts by weight of pepper powder, 5 to 10 parts by weight of ginger powder, 1 to 5 parts by weight of powdered ginger powder, 1 to 5 parts by weight of green tea powder, and 1 to 5 parts by weight of ginger powder.

The method according to claim 1,
Wherein the mixed seasoning containing the salt and red pepper powder has a particle size of 0.2 mm to 1.0 mm.

On both sides of a sheet of laver
100 parts by weight of olive oil, 100-150 parts by weight of butter, 100-150 parts by weight of butter, based on 100 parts by weight of the olive oil,
100 parts by weight of red pepper powder, 30-40 parts by weight of salt, 10-20 parts by weight of sunflower, 5-10 parts by weight of sesame powder, 5-10 parts by weight of pepper powder, 5-10 parts by weight of ginger powder, , 1-5 parts by weight of powder of green tea powder, 1-5 parts by weight of green tea powder, and 1-5 parts by weight of green tea powder, followed by heat treatment.