KR20180038816A - Composition for Antioxidant Activities Laver Cake & Method Thereof - Google Patents
Composition for Antioxidant Activities Laver Cake & Method Thereof Download PDFInfo
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- KR20180038816A KR20180038816A KR1020160129907A KR20160129907A KR20180038816A KR 20180038816 A KR20180038816 A KR 20180038816A KR 1020160129907 A KR1020160129907 A KR 1020160129907A KR 20160129907 A KR20160129907 A KR 20160129907A KR 20180038816 A KR20180038816 A KR 20180038816A
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Abstract
Description
본 발명은 항산화활성의 기능성 김과자 조성물 및 그 제조방법에 관한 것이다. 보다 상세하게는 원료김을 선택하여 설탕 14∼18중량부, 물엿 22∼26중량부, 뉴슈가 1∼3중량부, 맛소금 0.5∼1.5중량부, 바비큐소스 14∼18중량부의 소스용 조성물과, 캡사이신 0.5∼1.5중량부와 스모크향 1∼3중량부의 냄새제거용 조성물과, 후추, 치킨파우더 0.5∼1.5중량부와 새우파우더 1∼3중량부의 토핑용 조성물과, 전분 12∼14중량부의 결착용 조성물로 구성되는 김과자 조성물이다.TECHNICAL FIELD The present invention relates to a functional anticancer composition of sweet potato starch and a process for producing the same. More specifically, the raw material is selected from the group consisting of 14 to 18 parts by weight of sugar, 22 to 26 parts by weight of starch syrup, 1 to 3 parts by weight of fresh sugar, 0.5 to 1.5 parts by weight of maltitol and 14 to 18 parts by weight of a barbecue sauce, 0.5 to 1.5 parts by weight of capsaicin and 1 to 3 parts by weight of a flavor enhancer and 0.5 to 1.5 parts by weight of pepper and chicken powder and 1 to 3 parts by weight of shrimp powder and 12 to 14 parts by weight of starch And the composition is a sweets composition.
상기의 소스용 조성물을 정제수에 용해시켜 김의 한면에 도포하고 70∼80℃의 열선이 구비된 컨베이어로 이송하면서 수분이 건조되기 전에 상기의 냄새제거용 조성물을 도포하는 단계와, 김의 다른 면에 상기의 결착용 조성물을 0.1∼1mm 두께로 도포한 후, 상기의 토핑용 조성물을 재차 도포한 다음 다른 한 장을 덮어 두께 300∼400mm, 무게 4kg의 철판으로 고압을 가하면서 140∼160℃도의 건조기에서 고열로 60∼120초간 굽기하는 단계로 구성되는 김과자의 제조방법에 관한 것이다. Dissolving the composition for the source in purified water and applying it to one side of the laver and applying the deodorizing composition to the laver before transferring the moisture to the laver while conveying it to a conveyer equipped with hot wire at 70 to 80 ° C, , The above composition for topping is applied again, and the other composition is coated again. While applying a high pressure to a steel plate having a thickness of 300 to 400 mm and a weight of 4 kg, And baking the cake in a high temperature for 60 to 120 seconds in a dryer.
본 발명의 김과자는 결착용 조성물과 토핑용 조성물로 인하여 과자로서의 바디감이 좋으며, 소스용 조성물과 냄새제거용 조성물로 인하여 입안에서 맛과 씹힘성이 좋은 김과자를 제공할 수 있다. 또한 종래의 김과자에 비하여 2장으로 밀착 결착되어 있어 1장의 느낌이 나면서 바삭하며 딱딱하지 않으면서 부드러움이 있고, 가벼운 스낵제품에 비하여 무게감이 있다.The sweet pastry of the present invention has good body feel as a confection due to the composition for wrapping and the composition for topping, and can provide the sweet pastry having good taste and chewiness in the mouth due to the composition for sauce and the composition for removing deodorant. In addition, it is tightly bonded with two pieces compared to the conventional kimchi, and it is crisp with a feeling of one piece, is soft without being hard, and has a weight feeling compared to a light snack product.
김(Porphyra yezoensis)은 홍조식물로 미역 및 다시마와 함께 대표적인 해조류 중 하나로서, 김은 35%이상의 단밸질과 12%이하의 지방함량을 가지며 다른 채소와 비교하여 각종 무기질 Ca, Fe 및 P등이 균형 있게 들어있는 알칼리성 식품이다. 또한, 비타민(A, B1, B2, C, D)이 풍부하며 특히 비타민 B2는 다른 식물성 식품에 비해 월등히 많이 함유되어 있다. 김에는 methionine, threonine, leucine, isoleucine, lysine 및 valine 등과 같은 필수 아미노산이 많이 함유되어있는 건강식품으로 육상식품에는 함유되지 않은 요오드도 함유하며 김은 고유한 향뿐만 아니라 단맛과 지미를 가진 아미노산인 glycine와 alanine 등의 함량이 높아 김 특유의 감칠맛. 김은 콜레스테롤 함량을 감소시키는 효과가 있는 hemicellulose로 구성되어 있으며 김의 당질은 점질 다당으로 함암효과가 있는 porphyran이 주성분으로 이루어져 있다. 그 밖에도 다양한 기능성을 나타내는 taurine이 1.3% 함유되어 있어 김은 영양소와 기능성을 두루 갖춘 식품이다. 김의 효능은 고혈압과 동맥경화를 예방하며 단백질, 비타민, 칼슘, 인 등이 풍부하여 항암효과도 탁월하며 미용식으로도 훌륭하다. 김을 이용한 특허는 한국특허출원번호 10-2010-0009857(홍삼솔트김의 제조 방법)은 일상의 식사시 먹게 되는 김과 함께 조금씩 홍삼을 섭취하여 홍삼의 효과를 쉽게 얻을 수 있도록, 김에 홍삼 분말을 살포한 홍삼솔트김의 제조 방법에 관한 것이다. 구워낸 김에, 미리 홍삼 분말과 소금으로 만들어진 (소금입자를 고운 홍삼분말이 완전히 둘러싸는 특징이 있는) 홍삼솔트를 뿌려 홍삼솔트김을 만들거나, 소금 뿌리는 공정은 넣고 구워낸 건조 김에 고운 홍삼분말을 뿌려 홍삼솔트김을 만들 수 있게 한다. 한국특허등록번호 10-1221963(김통조림의 제조 방법)은 채취한 김을 수세하여 세척하고 선별하는 공정과; 선별된 김을 탈수하여 절단기를 이용하여 10~15cm 크기로 절단하는 공정과; 탈수된 김을 95~100℃의 열탕에 넣고 1~3분간 동안 블랜칭하는 공정과; 김 추출액 20~45중량%, 퉁퉁마디 추출액 20~45중량%, 간장 20~50중량%, 올리고당 5~25%, 참기름 1~3%를 넣고 조미액을 제조하는 공정과; 다진 마늘 15~40%, 참깨 5~15%, 파 15~25%, 설탕 20~40%, 세절전복 5~30%의 양념을 혼합하는 공정과; 조미액과 양념을 혼합하여 95~100℃에서 졸이는 공정과; 졸인 조미액과 양념 혼합물을 블랜칭한 김과 혼합하여 캔에 밀봉하여 포장하는 공정을 포함하여 구성된다. 한국특허출원번호 10-2009-0105085(매생이를 함유하는 조미김의 제조방법)는 (1)매생이와 김이 혼합된 혼합물을 성형틀에 부어 초제하는 단계; (2)매생이와 김으로 이루어진 초제물을 건조하는 단계; 및 (3)상기 (2)단계에서 얻은 초제물의 양면에 조미소재를 도포하여 조미가공하고 열처리하는 단계를 포함하는 매생이를 함유하는 조미김의 제조방법 및 이러한 방법에 의해 제조한 매생이를 함유하는 조미김에 관한 것이다. 한국특허등록번호 10-1139064(달콤한 소금과 비타녹차조미유를 함유하는 조미김 조성물) 원료를 선정하고 선별하는 단계, 조성물을 구성하는 원료의 배합비율을 산정하는 단계, 달콤한 알코올혼합수용액을 조성하는 단계, 달콤한 소금 조성물을 조성하는 단계, 비타녹차혼합식용유 조성물을 조성하는 단계, 숙성 비타녹차혼합식용유 조성물을 조성하는 단계, 착유하고 여과하여 조미유 조성물을 조성하는 단계, 좋은 향미로 굽고 표면을 넓게 한 조성물을 조성하는 단계, 계수하고 절단하여 조성물을 포장하는 단계를 포함하는 것을 특징으로 하는 달콤한 소금과 비타녹차조미유를 함유하는 조미 김(海苔) 조성물의 제조방법이다. 한국특허등록번호 10-1222332(고추냉이 조미 김 및 그 제조방법)는 고추냉이파우더 45∼80중량%, 고추냉이오일 8∼15중량%, 리프알코올 2∼10중량%, 말토덱스트린 10∼30중량%, 고추냉이 혼합엑기스를 혼합하는 단계와; 옥배유 75∼92중량%, 참기름 3∼10중량%, 맛소금 1.0∼3.0중량%, 고추냉이 혼합엑기스 3.0∼9.5중량%, 고추씨기름 1.0∼2.5중량%를 혼합하여 김에 도포할 조미액 혼합단계와; 선별된 생(生) 김을 80∼180℃로 가온되는 1차 구이기를 통과시킴과 동시에 로울러 형태의 기름봉을 이용하여 김의 표면에 조미액 도포단계와; 조미액이 도포된 김을 270∼310℃로 구이기를 통과시켜 조미액중 고추냉이 성분이 타지 않도록 280∼335℃로 구이기를 통과시켜 김이 완전히 구워지도록 하고, 295∼310℃로 구이기를 통과시켜 2차 구이단계와; 정해진 크기로 절단하는 계수 및 절단 및 외포장하는 포장단계로 이루어진다. 한국특허등록번호 10-1071100(어란을 포함하는 조미김페이스트의 제조방법)은 조미김페이스트와 조미어란을 혼합하여 혼합물을 얻는 단계; 상기 조미김페이스트와 조미어란의 혼합물을 공기가 통하지 않는 곳에서 숙성시키는 단계를 포함하는 어란을 포함하는 조미김페이스트의 제조방법에 관한 것이다. 한국특허등록번호 10-0688027(전복김 및 그 제조방법)은 김 1장당 옥배유 0.2∼0.5g, 참기름 0.03∼0.18g, 올리브유 0.01∼0.15g, 맛소금 5∼13g의 조미첨가물을 도포함에 있어서, 살과 내장을 서늘한 곳에서 자연건조시키는 단계,또는 삶거나 건조시켜 기름에 볶는 단계중 선택되는 어느 한 단계를 거쳐 분쇄된 전복 분말가루를 0.6∼3g을 혼합한 분말시재를 김양면에 발라 맥반석구이기로 최종 구어서 된 전복김 및 그 제조방법이다. 한국특허출원번호 10-2003-0083973(새우젓 분말가루가 함유된 김 및 그 제조방법)은 건조김의 일면 또는 양면에 새우젓 분말가루가 첨가된 조미액을 도포함으로써 제조되며, 맛과 건강을 증진시킬 수 있는 우수한 효능을 갖는 기능성 김을 제공할 수 있다. 이상에서 살펴본 바와 같이 종래기술은 본 발명과 기술적구성이 다른 것이다.Kim (Porphyra yezoensis) is one of the representative algae with red sea bream and sea tangle and kelp. Kim has more than 35% protein and less than 12% fat content. In comparison with other vegetables, various minerals such as Ca, Fe and P balance It is an alkaline food containing. In addition, it is rich in vitamins (A, B1, B2, C, D), especially vitamin B2 is much higher than other vegetable foods. It contains a lot of essential amino acids such as methionine, threonine, leucine, isoleucine, lysine and valine. It also contains iodine which is not contained in the land foods. Kim also contains the amino acid glycine And alanine etc. Kim is composed of hemicellulose which has the effect of decreasing cholesterol content. The carbohydrate of Kim is mainly composed of porphyran, which is a viscous polysaccharide and has a carcinogenic effect. In addition, it contains 1.3% of taurine which shows diverse functionalities. Kim is nutritious and functional food. Kim's efficacy prevents hypertension and arteriosclerosis, and is rich in proteins, vitamins, calcium, and phosphorus. Korean Patent Application No. 10-2010-0009857 (manufacturing method of red ginseng salt) of Kim uses red ginseng powder in order to easily obtain the effect of red ginseng by ingesting little ginseng with ginseng which is consumed in daily eating. The present invention relates to a method for producing red ginseng salt spray. Sprinkle red ginseng salt, which is made of red ginseng powder and salt (which completely surrounds red ginseng powder with salt), and make red ginseng salt, or spray the salt and bake ginseng powder You can make red ginseng sauteed kimchi. Korean Patent Registration No. 10-1221963 (method of manufacturing canned tin Kim) comprises a step of washing, collecting and washing collected steaming water; Dehydrating the selected seaweed and cutting it to a size of 10 to 15 cm using a cutter; Adding the dehydrated steam to a hot water at 95 to 100 ° C and blending for 1 to 3 minutes; 20 to 45% by weight of the extract of Kimchi, 20 to 45% by weight of extracts of Tochumodon extract, 20 to 50% by weight of soy sauce, 5 to 25% of oligosaccharides and 1 to 3% of sesame oil to prepare a seasoning solution; A process of mixing 15 ~ 40% of garlic minced, 5 ~ 15% of sesame seeds, 15 ~ 25% of corn, 20 ~ 40% of sugar and 5 ~ 30% of filetops; A step of mixing the seasoning liquid and seasoning at a temperature of 95 to 100 DEG C; And a step of mixing the seasoned seasoning liquid and the seasoning mixture with a blend of kelp and sealing the can in a can. Korean Patent Application No. 10-2009-0105085 (method of producing seasoning containing seasoning) is a method of (1) pouring a mixed mixture of seasoning and seasoning into a mold; (2) drying the supernatant consisting of a mash and a steaming product; And (3) a step of applying a seasoning material to both sides of the concentrate obtained in the step (2), followed by seasoning and heat treatment, and a method for producing seasoning containing seasoning, It is about seasoning. Korean Patent Registration No. 10-1139064 (Seasoning Kim Composition Containing Sweet Salt and Vita Green Tea Jojoo Oil) A process for selecting and selecting a raw material, calculating a blending ratio of raw materials constituting the composition, preparing a sweet alcohol mixed aqueous solution A step of forming a sweet salt composition, a step of forming a vegetable oil mixed with a green tea, a step of preparing a mixed vegetable oil composition of aged vita-green tea, a step of milking and filtering to form a crude oil composition, A method for producing a laver composition comprising sweet salt and vita-green tea flavor characterized by comprising a step of forming a composition, and a step of counting and cutting and packaging the composition. Korean Patent Registration No. 10-1222332 (a method of producing wasabi seasoning and its preparation method) comprises 45 to 80% by weight of wasabi powder, 8 to 15% by weight of wasabi oil, 2 to 10% by weight of leaf alcohol, 10 to 30% by weight of maltodextrin %, A mixture of horseradish mixed extracts; Mixing a seasoning solution to be mixed with 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, 3.0 to 9.5% by weight of horseradish mixed extract, and 1.0 to 2.5% A step of applying a seasoning liquid to the surface of the laver by using a roller-shaped oil bar and passing the selected raw laver through a primary roaster heated to 80 to 180 캜; The roasted kimchi was passed through a baking machine at a temperature of 270 to 310 ° C., and the roast was passed through a baking machine at a temperature of 280 to 335 ° C. so that the roasted beef was not burnt in the seasoning solution. The roast was passed through the baking machine at 295 to 310 ° C. A roasting step; And a packing step of cutting and externally packing. Korean Patent Registration No. 10-1071100 (Method of manufacturing seasoning paste containing egg) is a method comprising the steps of mixing a seasoning paste and a seasoning egg to obtain a mixture; And aging the mixture of the seasoning paste and seasoning at a place where no air passes through the seasoning paste. Korean Patent Registration No. 10-0688027 (Tae-bok Kim and its production method) is characterized in that in the application of the seasoning additive of 0.2-0.5g of oak oil, 0.03-0.18g of sesame oil, 0.01-0.15g of olive oil, And the internal organs are naturally dried in a cool place, or they are boiled or dried and roasted in oil. The powdered raw material mixed with 0.6-3 g of crushed powdered abalone powder is spread on both sides of the laver, And finally, a method for producing the same. Korean Patent Application No. 10-2003-0083973 (Kim containing the powder of the shrimp powder and its preparation method) is prepared by applying the seasoning liquid added with the powder of the shrimp sauce powder on one side or both sides of the dried laver, Can provide a functional Kim with excellent efficacy. As described above, the conventional technology differs from the technical configuration of the present invention.
김과자는 태국의 김 과자, 일본의 김 과자가 세계 시장의 거의 전부를 차지하고 있다. 더욱이 태국은 원초 김을 생산하지 않고 수입하여 김과자를 만들고 있으면서, 세계적으로 유명한 김과자 상품을 공급하고 있는 실정이다. 특히 미국, 중국, 일본, 태국 등에서는 건강에 좋은 김 과자가 선풍적인 인기를 끌고 있기 때문에 국내 및 해외에서 김과자 시장이 커지고 있으나 아직 마땅한 김과자가 출시되지 않고 있기 때문에 맛과 기호성을 충족시킬 수 있는 김과를 출시하기에 좋은 여건이라고 볼 수 있다. 그러나 국내의 김을 이용한 과자류의 제품은 양에 비하여 가격이 비싸고, 보통 후식이나 술안주용으로 이용되므로 보급이 저조하고 맛이 없는 문제점이 있다.Kim's sweets are almost all of the world's market, with Thai sweets from Thailand and Kim's sweets from Japan. Moreover, Thailand is importing kimchi pastry without producing it, and supplying Kimchi pastry products, which are world famous. Especially in the US, China, Japan, Thailand, etc., health-friendly sweet confectionery is attracting popularity, so the market for confectionery in Korea and abroad is getting bigger, but the taste and palatability can not be satisfied It is a good condition for launching Kim. However, the products of confectionery using domestic kimchi are expensive compared to the quantity and usually used for dessert and sake dish, so there is a problem that the supply is poor and the taste is not good.
본 발명의 김과자 조성물 및 그 제조방법은 원료김을 선택하여 설탕 14∼18중량부, 물엿 22∼26중량부, 뉴슈가 1∼3중량부, 맛소금 0.5∼1.5중량부, 바비큐소스 14∼18중량부의 소스용 조성물과, 캡사이신 0.5∼1.5중량부와 스모크향 1∼3중량부의 냄새제거용 조성물과, 후추, 치킨파우더 0.5∼1.5중량부와 새우파우더 1∼3중량부의 토핑용 조성물과, 전분 12∼14중량부의 결착용 조성물로 구성되는 김과자 조성물이다.The composition of the present invention and its preparation method include a mixture of 14 to 18 parts by weight of sugar, 22 to 26 parts by weight of starch syrup, 1 to 3 parts by weight of fresh sugar, 0.5 to 1.5 parts by weight of maltodextran, 0.5 to 1.5 parts by weight of capsaicin and 1 to 3 parts by weight of a flavor enhancer and 0.5 to 1.5 parts by weight of pepper and chicken powder and 1 to 3 parts by weight of shrimp powder, And 12 to 14 parts by weight of a coating composition.
상기의 소스용 조성물을 정제수에 용해시켜 김의 한면에 도포하고 70∼80℃의 열선이 구비된 컨베이어로 이송하면서 수분이 건조되기 전에 상기의 냄새제거용 조성물을 도포하는 단계와, 김의 다른 면에 상기의 결착용 조성물을 0.1∼1mm 두께로 도포한 후, 상기의 토핑용 조성물을 재차 도포한 다음 다른 한 장을 덮어 두께 300∼400mm, 무게 4kg의 철판으로 고압을 가하면서 140∼160℃의 건조기에서 고열로 60∼120초간 굽기하는 단계로 구성되는 김과자의 제조방법에 관한 것이다. Dissolving the composition for the source in purified water and applying it to one side of the laver and applying the deodorizing composition to the laver before transferring the moisture to the laver while conveying it to a conveyer equipped with hot wire at 70 to 80 ° C, The composition for topping is applied again and then the topping composition is applied again and then the other piece is covered and then heated to a temperature of 140 to 160 캜 under a high pressure with an iron plate having a thickness of 300 to 400 mm and a weight of 4 kg And baking the cake in a high temperature for 60 to 120 seconds in a dryer.
본 발명의 김과자는 결착용 조성물과 토핑용 조성물로 인하여 과자로서의 바디감이 좋으며, 소스용 조성물과 냄새제거용 조성물로 인하여 입안에서 맛과 씹힘성이 좋은 김과자를 제공할 수 있다. 또한 종래의 김과자에 비하여 2장으로 밀착 결착되어 있어 1장의 느낌이 나면서 딱딱하지 않으면서 부드러움이 있고, 가벼운 스낵제품에 비하여 무게감이 있다.The sweet pastry of the present invention has good body feel as a confection due to the composition for wrapping and the composition for topping, and can provide the sweet pastry having good taste and chewiness in the mouth due to the composition for sauce and the composition for removing deodorant. In addition, compared to the conventional sweet confectionery, it is tightly adhered to two pieces, so that it has a feeling of one piece, smoothness without being hard, and weightiness compared to a light snack product.
도 1은 김과자의 항산화 활성을 나타낸 것이다.
도 2는 김과자의 DPPH 활성을 나타낸 것이다.
도 3은 원물 김 재료의 항산화 활성을 나타낸 것이다.Fig. 1 shows the antioxidative activity of kimchi.
Figure 2 shows the DPPH activity of Kimchi.
Fig. 3 shows antioxidant activity of raw material.
본 발명의 김과자 조성물 및 그 제조방법은 원료김을 선별하는 단계와, 소스용 조성물과, 냄새제거용 조성물과, 토핑용 조성물과, 결착용 조성물로 구성되는 김과자 조성물이다. The sweets composition of the present invention and the preparation method thereof are a step of selecting a raw material steaming step, and a sweets composition comprising a composition for a source, a composition for removing odor, a composition for topping, and a composition for coating.
1) 원료김 선별1) Selection of raw material Kim
원료김은 화입김, 재래김, 파래돌김, 김밥김 중에서 선택할 수 있다. 이들 각각의 김은 질감과 맛이 조금씩 다르기 때문에 용도에 맞게 선택한다.Raw materials can be selected from the following ingredients: Chinese liquor, traditional Chinese liquor, paradont liquor, and kimbap. Since each of these steams is slightly different in texture and taste, it is selected according to the application.
2) 소스용 조성물2) Composition for Source
소스용 조성물은 설탕 14∼18중량부, 물엿 22∼26중량부, 뉴슈가 1∼3중량부, 맛소금 0.5∼1.5중량부, 바비큐소스 14∼18중량부로 구성된다. 필요에 따라서 청주, 간장, 불고기양념 등이 포함될 수 있다.The composition for the sauce is composed of 14 to 18 parts by weight of sugar, 22 to 26 parts by weight of starch syrup, 1 to 3 parts by weight of fresh sugar, 0.5 to 1.5 parts by weight of maltitol and 14 to 18 parts by weight of barbecue sauce. If necessary, it may include sake, soy sauce, and bulgogi sauce.
3) 냄새제거용 조성물 3) Composition for removing odor
냄새제거용 조성물은 캡사이신 0.5∼1.5중량부와 스모크향 1∼3중량부로 구성된다. 필요에 따라서 후추, 핫스파이스, 고춧가루 등이 포함될 수 있다.The composition for removing odor is composed of 0.5 to 1.5 parts by weight of capsaicin and 1 to 3 parts by weight of smoke aroma. If necessary, it may include pepper, hot spice, red pepper powder and the like.
4) 토핑용 조성물4) Composition for topping
토핑용 조성물은 치킨파우더 0.5∼1.5중량부와 새우파우더 1∼3중량부로 구성된다. 필요에 따라서 멸치가루, 참깨 등이 포함될 수 있다.The composition for topping is composed of 0.5 to 1.5 parts by weight of chicken powder and 1 to 3 parts by weight of shrimp powder. If necessary, anchovy powder, sesame seeds and the like may be included.
5) 결착용 조성물5) Wearing composition
결착용 조성물은 전분 12∼14중량부로 구성된다. 필요에 따라서 타피오카, 젤라틴 등이 포함될 수 있다.The bonding composition comprises 12 to 14 parts by weight of starch. If necessary, tapioca, gelatin and the like may be included.
6) 김과자의 제조6) Manufacture of cookies
상기의 소스용 조성물을 정제수에 용해시켜 김의 한면에 도포하고 70∼80℃의 열선이 구비된 컨베이어로 이송하면서 수분이 건조되기 전에 상기의 냄새제거용 조성물을 도포하는 단계와, 김의 다른 면에 상기의 결착용 조성물을 0.1∼1mm 두께로 도포한 후, 상기의 토핑용 조성물을 재차 도포한 다음 다른 한 장을 덮어 두께 300∼400mm, 무게 4kg의 철판으로 고압을 가하면서 140∼160℃도의 건조기에서 고열로 60∼120초간 굽기하는 단계로 구성되는 김과자의 제조방법에 관한 것이다. Dissolving the composition for the source in purified water and applying it to one side of the laver and applying the deodorizing composition to the laver before transferring the moisture to the laver while conveying it to a conveyer equipped with hot wire at 70 to 80 ° C, , The above composition for topping is applied again, and the other composition is coated again. While applying a high pressure to a steel plate having a thickness of 300 to 400 mm and a weight of 4 kg, And baking the cake in a high temperature for 60 to 120 seconds in a dryer.
<실시예 1> ≪ Example 1 >
김 100중량부, 설탕 16중량부, 물엿 24중량부, 뉴슈가 2중량부, 맛소금 1중량부, 전분 13중량부, 변성전분 6중량부, 바베큐소스 16중량부, 캡사이신 1중량부, 스모크향 2중량부, 후추 적량, 치킨파우더 1중량부, 새우파우더 2중량부로 구성된 김과자 조성물을 만들었다.1 part by weight of starch, 6 parts by weight of starch modified, 16 parts by weight of barbecue sauce, 1 part by weight of capsaicin, 1 part by weight of starch, 2 parts by weight of pepper powder, 1 part by weight of chicken powder, and 2 parts by weight of shrimp powder.
상기의 소스용 조성물을 정제수에 용해시켜 김의 한면에 도포하고 70~80℃의 열선이 구비된 컨베이어로 이송하면서 수분이 건조되기 전에 상기의 냄새제거용 조성물을 도포하는 단계와, 김의 다른 면에 상기의 결착용 조성물을 0.11mm 두께로 도포한 후, 상기의 토핑용 조성물을 재차 도포한 다음 다른 한 장을 덮어 두께 300~400mm, 무게 4kg의 철판으로 고압을 가하면서 140~60℃도의 건조기에서 고열로 60~120초간 굽기하는 단계로 구성되는 김과자의 제조방법에 관한 것이다. Dissolving the composition for the source in purified water and applying it to one side of the laver and transferring it to a conveyor equipped with hot wire at 70 to 80 ° C and applying the deodorizing composition before moisture is dried; , The above composition for topsing was applied to a thickness of 0.11 mm, the above composition for topping was applied again, and another sheet was covered, and a high pressure was applied to a steel plate having a thickness of 300 to 400 mm and a weight of 4 kg, And baking it for 60 to 120 seconds at a high temperature.
<실시예 2> ≪ Example 2 >
아로니아를 건조하여 분말로 만든 다음, 결착제 조성물에 혼합하여 아로니아 김과자를 실시예 1과 동일하게 만들었다.Aronia was dried to prepare a powder, which was then mixed with the binder composition to make the Aromania sweets as in Example 1.
<실시예 3>≪ Example 3 >
김분말 100중량부, 설탕 16중량부, 물엿 24중량부, 뉴슈가 2중량부, 맛소금 1중량부, 전분 13중량부, 변성전분 6중량부, 바베큐소스 14중량부, 아로니아분말 4중량부, 스모크향 2중량부, 새우파우더 2중량부로 구성된 김과자 조성물을 통상의 방법에 따라 아로니아 김쿠키를 만들었다.13 parts by weight of starch, 6 parts by weight of modified starch, 14 parts by weight of barbecue sauce, 4 parts by weight of Aronia powder, 100 parts by weight of sugar powder, 16 parts by weight of sugar, 24 parts by weight of starch syrup, , 2 parts by weight of smoke, 2 parts by weight of shrimp powder, was prepared according to a conventional method.
만들었다.made.
<실시예 4><Example 4>
김분말 100중량부, 설탕 16중량부, 물엿 24중량부, 뉴슈가 2중량부, 맛소금 1중량부, 전분 13중량부, 변성전분 10중량부, 바베큐소스 14중량부, 스모크향 2중량부, 새우파우더 2중량부로 구성된 김과자 조성물을 통상의 방법에 따라 김쿠키를 만들었다.1 part by weight of starch, 10 parts by weight of modified starch, 14 parts by weight of barbecue sauce, 2 parts by weight of smoked fragrance, 100 parts by weight of sugar powder, 16 parts by weight of sugar, 24 parts by weight of starch syrup, And 2 parts by weight of shrimp powder was used to make Kim cookies according to a conventional method.
<시험예>; 관능검사≪ Test Example > Sensory test
실시예 1 내지 실시예 4와 같이 만든 김과자 및 김쿠키에 대하여 시중에서 유통되고 있는 국내산, 외국산과 맛, 기호성, 외관, 냄새등을 잘 훈련된 Panel로 하여금 5점척도법(4.5 이상; 아주우수, 3.5 이상; 우수, 3.0 이하; 보통)으로 평가하여 다음의 표 1에 나타냈다.A well-trained panel of domestic and foreign flavors, palatability, appearance, smell, and the like, which are distributed in the market for the cookies made in accordance with Examples 1 to 4, , 3.5 or more, excellent, 3.0 or less, normal), and the results are shown in Table 1 below.
상기에서 대조구 1은 국내 C사 제품이고, 대조구 2는 일본 N사 제품이다. 본 발명의 실시예 1 내지 4와 대조구는 유의차가 약간 있는 수준에서 김과자의 맛과 기호성이 인정된다. In the above, control 1 is a product of domestic company C, and control 2 is product of Japanese N company. The taste and palatability of the sweets were recognized at a level where there was a significant difference between Examples 1 to 4 of the present invention and the control.
1) 샘플1 고운재래김, 샘플2 김밥김, 샘플3 화입김, 샘플4 파래김, 샘플5 파래돌김 김과자의 pH는 김4종으로 김과자 제품을 만든결과 각 제품이 PH6으로 유사하였으며 파래김이 명도가 낮았으며 적색도 a값은 화입김이 조금더 낮아 다른 제품보다 큰 차이 없을 정도의 녹색을 가지고 있었다 황색도 b값은 고운재래김이 5.14로 가장 높았다. 1) Samples 1, 2, 3, 4, 6, 7, and 8 were prepared in the same manner as in Example 1, The redness and the a value were slightly lower than those of the other products. The b value of yellowness was highest at 5.14.
(517nm)ABS
(517 nm)
원물김의 DPPH함유량은 파래돌김이 가장 높았으며 이는 파래돌김이 항산화 할성이 높다고 할 수 있다. 김밥김, 화입김, 파래김, 재래김, 파래돌김순으로 원물재료의 항산화성이 높다고 나타났다.The DPPH content of the raw product was the highest in Paralichthys olivaceus. Kimbab kimchi, fried kimchi, blue kimchi, traditional Korean kimchi, and paradont kimchi showed higher antioxidant properties.
1)샘플1 고운재래김, 샘플2 김밥김, 샘플3 화입김, 샘플4 파래김, 샘플5 파래돌김 김의 종류에 따른 김과자 제품의 DPPH 항산화 분석결과 파래김으로 만든 김과자가 67.123㎍/ml로 항산화활성이 가장 높은 수치를 나타 내었다. 기호성을 고려하였을 때 항산화성이 뛰어난 제품으로 제조 가능한 것을 확인할 수 있었다. 1) The DPPH antioxidant analysis of Kimchi confectionery products according to the kinds of the sample 1, the sample 2, the sample 3, the sample 4, and the sample 5, ml, and the highest antioxidant activity. It can be confirmed that the product can be manufactured as a product having excellent antioxidative properties.
.806a 52.067 ± 0
.806 a
1)샘플1 고운재래김, 샘플2 김밥김, 샘플3 화입김, 샘플4 파래김, 샘플5 파래돌김. 페놀성 화합물은 천연물에 많이 함유되어 있는 성분으로 이들의 주요 역할은 자유 라디칼을 소거하는 것이라는 연구가 많이 보고되고 있으며, 또한 이러한 페놀성 화합물인 플라보노이드나 페놀산 및 안토시아닌 등의 총량인 총 페놀화합물은 DPPH 라디칼 소거활성과 같은 항산화 활성에 매우 중요한 인자로 작용을 한다. 시판 김4종으로 김과자 제품으로 만든 후 측정한 결과 총 페놀 화합물은 김과자 제품들은 유사한 경향을 나타내었다. ABTS radical을 이용한 총 항산화력의 측정한 결과 파래돌김의 ABTS radical 제거력에 있어 다른 품종의 김과자와 비교하였을 때 파래돌김 김과자가 높은 활성을 나타내었다. 1) Sample 1 Fine Nori Kim, Sample 2 Kimb Kim, Sample 3, Sample 4, White Kimchi, Sample 5. It has been reported that phenolic compounds are abundant in natural products, and their main role is to eliminate free radicals. In addition, total phenolic compounds such as flavonoids, phenolic acids and anthocyanins, And DPPH radical scavenging activity. The total phenolic compounds of Kimchi confectionery products showed similar tendency. The total antioxidant activity of ABTS radical was found to be higher than that of other varieties.
본 발명의 김과자는 결착용 조성물과 토핑용 조성물로 인하여 과자로서의 바디감이 좋으며, 소스용 조성물과 냄새제거용 조성물로 인하여 입안에서 맛과 씹힘성이 좋은 김과자를 제공할 수 있다. 또한 종래의 김과자에 비하여 딱딱하지 않으면서 부드러움이 있고, 가벼운 스낵제품에 비하여 무게감이 있다. 더욱이 높은 항산화활성의 기능성 김과자를 제공할 수 있다.The sweet pastry of the present invention has good body feel as a confection due to the composition for wrapping and the composition for topping, and can provide the sweet pastry having good taste and chewiness in the mouth due to the composition for sauce and the composition for removing deodorant. In addition, it is not hard as compared with conventional pastry cookies and has a softness and weight compared to light snack products. Further, it is possible to provide a functional antioxidant active sweetener.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
| KR20200005115A (en) * | 2018-07-05 | 2020-01-15 | 강병욱 | Manufacturing method of laver snack |
| KR20200005114A (en) * | 2018-07-05 | 2020-01-15 | 에스시디디주식회사 | Manufacturing method of laver snack |
| KR102215045B1 (en) * | 2020-10-14 | 2021-02-10 | 이상효 | Method for producing laver snack using eel and sea cucumber viscus |
-
2016
- 2016-10-07 KR KR1020160129907A patent/KR20180038816A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200005115A (en) * | 2018-07-05 | 2020-01-15 | 강병욱 | Manufacturing method of laver snack |
| KR20200005114A (en) * | 2018-07-05 | 2020-01-15 | 에스시디디주식회사 | Manufacturing method of laver snack |
| CN109820161A (en) * | 2019-04-01 | 2019-05-31 | 湖南文理学院 | A kind of preparation method of long shelf-life shortening lobster |
| KR102215045B1 (en) * | 2020-10-14 | 2021-02-10 | 이상효 | Method for producing laver snack using eel and sea cucumber viscus |
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