KR20200006339A - Seasoned laver using fish sauce and manufacturing method thereof - Google Patents

Abstract

The present invention relates to seasoned laver with fish sauce coated on one or both sides of dried laver, which is obtained by processing raw laver materials in a specific form; and to a preparation method thereof. According to the present invention, it is possible to provide seasoned laver prepared by using fish sauce with improved nutrition and excellent savory taste.

Description

Seasoned laver using fish sauce and its manufacturing method {SEASONED LAVER USING FISH SAUCE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a seasoning laver and a method for producing the same using a fish sauce having excellent flavor and improved nutrition.

Kim is a red algae with purple hair and is called algae. The seaweed grows like moss on the reef of the sea. The body is long oval or string-shaped egg-shaped with wrinkles on the edge. The color is mauve or reddish purple. Jusan is located in Wando, Jindo, Sinan, Buan, and Seosan. Seaweed contains the most agar, including hemicellulose, sorbitol, and dulcitol. In addition, seaweed has a unique flavor due to amino acids such as glycine and alanine, which have a sweet and velvety taste. It contains 30 ~ 40% of protein, contains a lot of essential amino acids, and contains a lot of carotene, riboflavin, niacin, and vitamin C. It is a good source of vitamin.

Prior to the 1990s, dried laver was widely consumed in thin sheets of uniform size. However, dried laver is easy to deteriorate in moisture content of about 10%, and the production of seasoned laver by adding salt and cooking oil to dried laver and dried laver which reduced moisture content to below 5% by secondary processing is increasing.

This secondary processed seasoned seaweed has a high sodium content of about 20 to 30 mg per gram of sample, and a large amount of chemical seasoning was added.

As seasonings that can be conveniently used to flavor the food, L-glutamate (MSG), DL-peric acid and the like are widely used at present. Chemical seasonings are used as an indispensable necessity for the cooking of almost all foods, because they can enhance the taste of foods with less food ingredients. However, chemical condiments, such as MSG, may cause symptoms such as laryngeal pain, discomfort, muscle stiffness, allergies, and even damage the brain of children. As a result, the World Health Organization (WHO) and the International Food and Agriculture Organization (FAO) have decided not to use chemical seasonings for infants within 12 weeks. Therefore, it seems that there is a need to solve the problem of adding sodium and chemical seasoning that may interfere with the nutrient intake of algae and to improve the nutritional content.

Korean Patent Nos. 10-1727075 (April 10, 2017), Korean Patent Nos. 10-0371431 (2003.01.24), and Korean Patent Nos. 10-1261481 (April 30, 2013) improve the taste and nutrition of seaweed. In order to add a kimchi spice flavor, add shrimp powder and baeknyeon powder, or add calcium powder, the seaweeds require too much ingredients and are in harmony with the taste of seaweed. There is a problem that it is difficult to meet the needs of consumers because there is no effort to keep the rich.

Due to the diversification of consumers 'tastes, existing local food recipes are difficult to satisfy the needs according to the variety and quality of consumers' preferences, and the demand for more diverse flavors of food and foods that are easy to store and eat is increasing. to be. According to the development direction of these foods, it is expected that there will be a sufficient demand for seaweed of new taste.

Korea Patent Registration No. 10-1727075 (2017.04.10) Korea Patent Registration No. 10-0371431 (2003.01.24) Korea Patent Registration No. 10-1261481 (2013.04.30)

It is an object of the present invention to provide a seasoning laver and a method for preparing the same using a fish sauce with improved nutrients of laver by lowering chemical seasoning and sodium content.

Still another object of the present invention is to provide a seasoning laver and a method of preparing the same using a fish sauce with improved taste and flavor while lowering chemical seasoning and sodium content.

The present invention provides a seasoning laver using a fish saucer coated on one side or both sides of the dried laver processed in a certain form.

The fish sauce may be any one selected from the group consisting of shrimp fish sauce, canary fish sauce, yellow stone fish sauce, flounder fish sauce, cutlass fish sauce and combinations thereof.

The present invention also dried dried seaweed preparing step of thin raw material of seaweeds of a certain size; Continuously applying fish sauce and oil to one or both sides of the dried laver; Baking the dried laver coated with the fish sauce and oil at 280 to 300 ° C .; It provides a method of manufacturing seasoning laver using a fish sauce comprising a.

The fish sauce may be obtained by only filtering the meat after fermenting any fish selected from the group consisting of shrimp, canary, yellow stone, flounder and cutlass for 6 to 24 months with salt.

The fish sauce may be to apply a salt salt of 5 to 10% by weight 30 to 150 parts by weight based on 100 parts by weight of dried laver.

The present invention also comprises a water removal step of preparing the raw seaweed in a roasting machine to stir for 1 to 3 minutes at 250 to 300 ℃ without oil; Continuously applying fish sauce and oil to the raw water from which the moisture is removed; It may provide a method of producing seasoning laver seaweed using a fish sauce comprising a; and finishing the step of further mixing sesame and toast for 3 to 5 minutes.

According to the present invention can provide a seasoning laver and a method of manufacturing the same using a fish chops without improved chemical seasoning and salt.

The present invention may provide a seasoning laver using a fish sauce that does not include a chemical seasoning and has a low taste while having a low sodium content.

The present invention can provide a method for producing seasoned seaweed using a fish saucer.

Figure 1 shows the sensory evaluation results according to Experimental Example 1 of the present invention in a bar graph.
Figure 2 shows the sensory evaluation results according to Experimental Example 1 of the present invention in a radar chart.

Hereinafter, the seasoning laver using the fish saucer which concerns on this invention is demonstrated in detail.

Seasoned seaweed using the fish sauce according to the present invention is a fish sauce is coated on one side or both sides of the dried seaweed dried in a thin sheet form of the seaweed.

The raw seaweed may be to use natural seaweed raw or harvested seaweed. Seaweed can be used to remove the seaweed stuck on the beach reef, laver seaweed containing the seaweed and the like, but is not limited thereto. After harvesting the fresh raw grass, clean it with fresh water and remove any foreign substances that may be harmful to foods such as heavy metals, strings, straws, shells of shellfish, vinyl, feathers, styrofoam, paint, etc. use.

The fish sauce is fermented using fish or shellfish or its intestine as a raw material, and salt is used as a bedding source. After fermentation, the flesh of the raw material is enzymatically hydrolyzed and matured to sufficiently filter the liquid. .

Specifically, the fish sauce may be obtained by only filtering the meat after the fermentation of fish such as shrimp, canary, yellow stone fish, flounder, cutlass and salt for 6 to 24 months.

Specifically, the fish sauce may be any one selected from the group consisting of shrimp fish sauce, canary fish sauce, yellow stone fish sauce, flounder fish sauce, cutlass fish sauce and a combination thereof, but is not limited thereto.

In one embodiment of the present invention, the fish sauce may be used by mixing the shrimp fish sauce and the salty fish fish sauce 1: 1 to 2: 1. The shrimp fish sauce and salty fish sauce has less fishy aroma than other fish sauce, and when the fish sauce is mixed, the light taste of the shrimp sauce and the delicious taste of the salty fish sauce are very harmonious with laver.

Fish sauce is rich in protein because it is made from fish or shellfish or its internal organs.They are decomposed and contain glutamic acid and volatile components, which can give the fish its unique taste and flavor. In terms of nutrition, it contains a large amount of protein digestive enzymes and lipolytic enzymes, which can be supplemented with essential amino acids, lysine and threonine, which are often lacking when rice is used as a staple food.

In particular, fish sauce is rich in amino acids such as glutamic acid, alanine, and glycine during fermentation, which can give a richer flavor than simple salt.

The fish sauce may limit the salinity and the amount applied in order to give a constant taste.

The salinity of the fish sauce may be used to dilute to 10 to 30%. If the salinity is less than 10%, it is difficult to feel the change of taste because the coating amount is small, and if it exceeds 30%, the salinity may be too high, the fish sauce is excessively used compared to the raw material may be strongly felt fishy flavor.

The application amount of the fish saucer adjusted to the above concentration may be 30 to 150 parts by weight, and more preferably 50 to 100 parts by weight, based on 100 parts by weight of dried laver. Seasoned seaweed is light in weight compared to the area, and when the fish sauce is used in less than 30 parts by weight, the coating amount may be insufficient and the flavor may be weak. When the fish sauce is used in an amount exceeding 150 parts by weight, the crispy texture of seaweed may decrease.

In the case of general seasoning laver with salt sprayed on the surface, there was an uncomfortable point due to the flow of oil or salt grains during storage and ingestion, but the seasoning laver using the fish sauce according to the present invention can be ingested neatly without falling salt. As the surface is coated, it can also enhance aesthetics.

Seasoned seaweed using the fish sauce can be further coated with oil.

The oil may be a mixed oil of cooking oil and sesame oil. Specifically, the mixed oil is preferably used by mixing 90 to 99 wt% of edible oil and 1 to 10 wt% of sesame oil based on the total weight of the mixed oil. If the edible oil is used in excess of 99% by weight, the flavor of sesame oil may not appear in the cooked seasoning laver, and when used in excess of 10% by weight sesame oil may cause a problem of burning easily during cooking.

The cooking oil may be olive oil, sunflower oil, grape seed oil, canola oil, soybean oil, etc., but is most preferably used soybean oil in consideration of the blending and softening point of seaweed.

In addition, the mixed oil may be included in 200 to 300 parts by weight based on 100 parts by weight of the raw grass. If the mixed oil is less than 200 parts by weight, the raw material does not sufficiently absorb the oil, the texture is lowered, and if it exceeds 300 parts by weight, the flavor may be reduced by the oily texture.

Hereinafter, a method for preparing seasoned seaweed using a fish saucer according to the present invention will be described in detail.

Method for producing seasoned seaweed using a fish sauce according to the present invention comprises the steps of preparing dried seaweed dried dried laver into a thin sheet form of a certain size; Continuously applying fish sauce and oil to one or both sides of the dried laver; And baking the dried laver coated with the fish sauce and oil at 280 to 300 ° C.

Dry laver can control the thickness. General seasoning laver is processed to be thinner than 0.5 mm in thickness, seasoning laver using a fish saucer according to the present invention can be used by processing thicker than 1 mm. In general, seasoning laver should be adjusted only with salt after applying oil, so if the laver is thick, it is less salty and less preferred as a side dish. However, seasoning laver using a fish sauce is made of fish laver even if the thickness is increased to 0.5 to 2 mm. There is an advantage that you can seep through and keep the taste even.

The application of the fish sauce and the oil may be applied to one side or both sides of the dry seaweed first and then the fish sauce, the first application of the fish sauce and then additionally apply oil to the surface of the fish sauce applied, or It can be applied by mixing fish sauce and oil.

When oil is applied after applying the oil, or when oil is applied after applying the fish sauce, it is preferable to carry out continuously within 1 second so as to reduce the contact time with oxygen between the two operations. A continuous process can be used to prevent the generation of lipid peroxides, thereby maintaining the taste and flavor of seaweed and extending the shelf life.

In the baking step, the seasoning laver coated with fish sauce and oil may be baked at a high temperature of 280 ° C. or more to remove unpleasant fishy smell of the saucepan.

In general, seasoned laver is cooked with oil and salt after roasting dried laver, and heat is directly applied to the raw laver in the step of roasting dried laver, and in this process, nutrients can be destroyed. However, seasoning laver using the fish sauce according to the present invention is baked in the oven after applying the fish sauce and oil on the surface of dried seaweed, indirect heat transfer to the seaweed raw material is less destruction of nutrients and maintains the unique flavor of seaweed, In the baking step, the volatile basic nitrogen content is lowered, thereby removing the fishy smell.

In another embodiment of the present invention, seasoning laver using the fish sauce may be provided in the form of gimjaban.

Kim Ja-ban refers to a side dish baked with dried seasoning. According to Kim Woncho, the seaweed made with stone seaweed is called doljaban.

Jarban is a preservation food that dries vegetables such as potatoes, green peppers, sesame leaves, and oak leaves, and seaweeds such as laver and kelp. Jarban is pickled in soy sauce or dried with red pepper paste or dried with glutinous rice paste. Zaban is a delicacy when you make a side dish using seasonal foods and put it on the table during the low season.

Kimjaban is a local food of Jeolla-do. Put the seaweed on both palms, rub it lightly, shake off the tea or sand, fold it, and chop the green onions and garlic into finely chopped soy sauce, red pepper powder, sesame salt, sugar, sesame oil, and pepper sauce. have.

Kimjaban type seasoning laver production method according to the present invention is the water removal step of putting the raw seaweed in a stir-fry machine to stir without oil for 1 to 3 minutes at 250 to 300 ℃; Continuously applying fish sauce and oil to the raw water from which the moisture is removed; And a finishing step of further mixing sesame seeds and roasting for 3 to 5 minutes.

The fish sauce and oil and its injection method can be used in the same manner as described above.

Seasoned laver using the fish sauce according to the present invention, through the material characteristics of the fish sauce and optimized manufacturing method, maximize the nutritional ingredients, flavor, umami taste, and taste different from the conventional seaweed seasoned with salt It is expected to form a new consumer base.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily implement the present invention. As those skilled in the art would realize, the described embodiments may be modified in various different ways, all without departing from the spirit or scope of the present invention.

Preparation Example 1: Manufacturing Fish Sauce

<Shrimp sauce>

Salt was added to the shrimp and fermented to prepare the shrimp chop and fermented for 6 months. Only the fish sauce obtained by sieving and sieving the fish meat of the shrimp was used.

<Salt fish fish sauce>

Salt was added to fermented yellow salted fish to produce fermented salted yellow fish and fermented for 6 months. Only the fish sauce obtained by sieving after crushing the fish meat of yellow stone fish was used.

Preparation Example 2: Preparation of Seasoned Seaweed Using Fish Sauce

<Example 1>

100 parts by weight of dried laver, 100 parts by weight of shrimp fish sauce prepared in Preparation Example 1, and 100 parts by weight of mixed oil obtained by mixing soybean oil and sesame oil in a 20: 1 weight ratio. Using a machine, both sides of the dried steamed fish sauce and mixed oil was continuously applied and baked in an oven at 280 ℃.

<Example 2>

100 parts by weight of dried laver, 100 parts by weight of yellow salted fish sauce prepared in Preparation Example 1, and 100 parts by weight of mixed oil obtained by mixing soybean oil and sesame oil in a 20: 1 weight ratio. Using a machine, both sides of the dried steamed fish sauce and mixed oil was continuously applied and baked in an oven at 280 ℃.

<Example 3>

100 parts by weight of dried laver, 100 parts by weight of a mixed fish sauce mixed with a shrimp fish sauce and a yellow salted fish sauce prepared in Preparation Example 1, and 100 parts by weight of a mixed oil mixed with soybean oil and sesame oil in a 20: 1 weight ratio. Using a machine, both sides of the dried steamed fish sauce and mixed oil was continuously applied and baked in an oven at 280 ℃.

Comparative Example 1

100 parts by weight of dried laver, 100 parts by weight of salt and 100 parts by weight of soybean oil were prepared. Soybean oil was applied to both sides of the dried laver using a machine, baked at 280 ° C., and then sprinkled with salt.

Comparative Example 2

After the fermentation in dried laver, Preparation Example 1 was prepared a mixed oil of shrimp chopped, soybean oil and sesame oil in a 20: 1 weight ratio. Shrimp and mixed oil was continuously applied to both sides of the dried laver by using a machine and baked by baking in an oven at 280 ℃.

Experimental Example 1: Sensory Evaluation

In order to investigate the taste, flavor, texture and overall preference of seasoned seaweed according to the present invention was prepared by varying the seasoning of seasoning seaweed and then sensory experiment.

In the sensory experiment, seasoned laver prepared by the method described in Examples 1 to 3 and Comparative Examples 1 to 2 was randomly arranged, and the blind test was conducted. The sensory evaluation staff consisted of 20 students and students in their teens and forties. Sensory test personnel were asked to rate between 1 and 5 points for each evaluation item. A score of 1 means a bad taste or a bad rating. A score of 5 means a good taste or a good rating. Sensory test results are shown in FIGS. 2 to 4 and Table 1.

Salty Umami Fishy taste Texture preference Example 1 3.1 4.35 2 4 4.45 Example 2 3 4.05 2.35 4.05 4.5 Example 3 3 4.55 2.15 4.05 4.55 Comparative Example 1 3.1 3.15 1.65 3.9 3.1 Comparative Example 2 3.2 3.9 3.1 3.15 3.7

As shown in Figures 2 to 4 and Table 1, the salty taste did not show a big difference in the Examples and Comparative Examples. Seasoning laver according to the present invention is used to adjust the salinity of the fish sauce, it can be provided by maintaining the salty taste of the consumer wants universally.

In the umami taste, the seasoning laver of the Example received an excellent evaluation, in the fishy taste was slightly higher than Comparative Example 1 containing no fish sauce, but received a similar level of evaluation. In Comparative Example 2, there was a reputation that the taste was uneven due to the rich taste but the uncooked meat quality.

In the case of texture, all were excellent, but there was an evaluation that seasoning laver according to Examples 1 to 3 was smooth and crispy.

In the overall preference, Example 3, which was mixed with shrimp fish sauce and yellow stone fish sauce, received the highest score.

When manufacturing seasoned seaweed containing raw grass, fish sauce and oil, it was found that the flavor and taste changed according to the type of fish sauce, the manufacturing method of the fish sauce and the processing method of seaweed. And it was found that the texture and umami taste is further improved according to the temperature conditions, the overall preference is the highest.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of right.

Claims (6)

Fish sauce is applied to one or both sides of dried laver which is processed to a certain form
Seasoned laver with fish sauce. The method of claim 1,
The fish sauce is a seasoning laver using a fish saucer which is any one selected from the group consisting of shrimp fish sauce, canary fish sauce, yellow stone fish sauce, flounder fish sauce, cutlass fish sauce and combinations thereof. A step of preparing dried seaweed dried in a thin sheet form of laver;
Continuously applying fish sauce and oil to one or both sides of the dried laver; And
Baking the dried laver coated with the fish sauce and oil at 280 to 300 ° C .;
Method of producing seasoning laver using a fish sauce comprising a. The method of claim 3,
Production of seasoned seaweed using fish sauce obtained by filtering the meat after fermenting any fish selected from the group consisting of shrimp, canary, yellow stone, flounder and cutlass for 6 to 24 months with salt. Way. The method of claim 3,
The fish sauce is a salty seaweed of 5 to 10% salted seaweed coating method for producing seasoning laver using 30 to 150 parts by weight based on 100 parts by weight of dried laver. Put the seaweed in the stir fry machine to remove the water to prepare for 1 to 3 minutes at 250 to 300 ℃ without oil;
Continuously applying fish sauce and oil to the raw water from which the moisture is removed; And
Finishing step of further mixing sesame seeds and roasting for 3-5 minutes;
Seasoning laver production method using a fish sauce containing a seaweed.

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