KR20200048387A - Manufacturing method of seasoned laver using Aronia seasoning salt - Google Patents

Abstract

The present invention relates to a method for manufacturing seasoned laver using aronia seasoning salt. According to the present invention, to use the aronia seasoning salt manufactured by including aronia, pigments, natural raw sugar, and salt, the method comprises the following steps of: selecting foreign matter from dried laver which is a raw material; firstly roasting the selected laver; coating a vegetable oil composition on a surface of the first roasted laver; secondly roasting the laver coated with the vegetable oil composition; spreading the aronia seasoning salt over the surface of the second roasted laver to perform seasoning; and inspecting and packing the seasoned laver. After second roasting of coated layer coating an aronia vegetable oil composition on the first roasted dried laver, the aronia seasoning salt is spread over the second roasted laver for seasoning, thereby preventing loss of nutrition components and solving a quality degradation problem due to oxidation of oil. Accordingly, the seasoned laver using the aronia seasoning salt can increase preservation properties without using an antioxidant which is a synthesized compound and increase health functionality.

Description

Manufacturing method of seasoned laver using Aronia seasoning salt

The present invention relates to a method of manufacturing seasoned seaweed using aronia seasoning salt,

In more detail, in order to use the aronia seasoning salt prepared including seasoning raw material aronia fruit, bell pepper, natural raw sugar, and salt, the step of sorting foreign substances from dried seaweed which is a raw material, and the selected seaweed first The baking step, the step of applying an aronia edible oil composition to the surface of the primary roasted seaweed, the step of second baking the seaweed coated with the aronia edible oil composition, and the aronia seasoning salt on the surface of the secondary roasted seaweed It relates to a manufacturing method of seasoning seaweed comprising the step of seasoning by spraying, and inspecting and packaging the seasoned seaweed.

In general, steamed seaweed with sesame oil, perilla oil and salt on traditional seaweed, rich seaweed, green seaweed, etc., rich in umami flavor, has traditionally grown based on the food culture of rice, but due to the stagnation or decrease in the food culture of rice. Therefore, the development of technology is required to create a demand base in the Kim industry, which is showing limitations.

As described above, according to an embodiment of Korean invention patent registration no. 10-1587072 containing aronia seaweed and its manufacturing method, jade oil, sesame oil, and perilla oil are applied to both sides of the uncooked seaweed seaweed, and aronia powder is applied to both sides of seaweed. And the composition of anthocyanin having excellent antioxidant power in aronia powder coated by secondary roasting for 5 to 15 seconds at 300 to 380 degrees after evenly applying salt, but the disadvantage of the anthocyanin component is destroyed by high heat There is a problem.

And according to claim 1 of the manufacturing method of seasoned seaweed coated with aronia powder that can extend the shelf life of seasoned seaweed No. 10-1771703 No. 10-1771703, 3 to 10 weight of aronia powder in 100 parts by weight of seaweed coated with edible oil There is a problem in that the components of anthocyanin having excellent antioxidant power contained in the aronia powder coated by the heating step (S60), in which the additionally applied seaweed is baked at 300-400 ° C for 1-3 seconds, is destroyed by high heat,

In addition, despite the fact that 3 to 10 parts by weight of aronia powder is applied to the surface of the seaweed, 100 parts by weight of the seaweed coated with edible oil has a problem of rapidly becoming rancid.

Nevertheless, it is a situation that needs to be differentiated, such as health function, preference function, and retro function, in the active age, which has recently been recognized as a functional food after passing through the early popularization market of the Kim industry.

Domestic invention patent registration no. 10-1587072 Aronia containing seaweed and its manufacturing method Domestic invention patent registration No. 10-1771703 seasoned seaweed manufacturing method of seasoned seaweed coated with aronia powder that can extend shelf life

The present invention was created to solve the conventional problems as described above,

An object of the present invention is to provide a method for producing seasoned seaweed using a health functional aronia edible oil composition to prevent spoilage produced by adding sesame oil and perilla oil after leaching by adding a polyphenol-rich aronia powder to grapeseed oil. There is a purpose.

In addition, another object of the present invention is to provide a method for producing seasoned seaweed using aronia seasoning salt, a health functional powder seasoning prepared by adding a juice stock solution of aronia fruit, a juice stock solution of bell pepper and natural raw sugar to the baked salt. There is a purpose.

And still another object of the present invention is to provide a method of manufacturing seasoned seaweed using an aronia seasoning salt of health function without loss of nutrients by spraying aronia seasoning salt after the second roasting process.

Method for producing seasoned seaweed using Aaronia seasoning salt of the present invention for achieving the above object,

The first process of selecting foreign substances from dried seaweed, the raw material,

A second process of first grilling the selected seaweed,

A third process of applying an aronia edible oil composition on the surface of the first grilled seaweed;

A fourth process of baking the seaweed coated with the aronia edible oil composition second,

A fifth process of seasoning by spraying the surface of the second grilled seaweed with aronia seasoning salt,

It is to provide a method for manufacturing seasoned seaweed using aronia seasoning salt, including a sixth process of inspecting and packing the seasoned seaweed.

In order to provide a method of manufacturing seasoned seaweed using the aronia seasoning salt of the present invention,

In the first process, it is preferable to use 10,000 to 12,000 Gauss as the heat-resistant rod magnet for sorting foreign substances.

In the second process, the roasting temperature of roasting the seaweed is preferably 10 to 15 seconds at 220 ° C to 330 ° C.

In the third process, 10 to 30% by weight of the aronia powder containing the anti-aging polyphenol component is added to 60 to 80% by weight of the grape seed oil containing tocopherol having antioxidant effect, and 20-40% by weight after sedimentation. It is desirable to provide a health functional aronia edible oil composition that prevents lipid spreading by adding and mixing 2 to 20% by weight of perilla oil.

In the fourth process, the roasting temperature of steaming is preferably 3 to 10 seconds at 330 ° C to 370 ° C.

In the fifth process, 5 ~ 20% by weight of juice stock solution of aronia fruit rich in anti-oxidation anthocyanin component and anti-aging effect polyphenol component, and 1 ~ 5% by weight juice extract of vitamin pepper and natural raw sugar It is preferable to provide aronia seasoning salt, a health functional ingredient seasoning prepared by adding 1 to 3% by weight to 70 to 90% by weight of baked salt, mixing and drying.

In the sixth process, the aronia edible oil composition is applied and baked a second time, and then a powder of aronia seasoning salt is sprayed on the surface of the roasted seaweed to provide a preferred method for producing seasoned seaweed without loss of nutrients.

According to the method of manufacturing seasoned seaweed using the Aaronia seasoning salt of the present invention,

First, the composition prepared by adding sesame oil and perilla oil after adding and leaching the polyphenol-rich aronia powder of anti-aging effect to grapeseed oil uses a health functional aronia edible oil composition that is effective in preventing rancidity.

Secondly, the juice stock solution of Aronia fruit rich in antioxidant anthocyanins and anti-aging action polyphenols, and the vitamin stock report pepper juice and fatigue recovery efficacy natural sugars were added to the baked salt for flavor enhancement. Use Aaronia Seasoning Salt, which has health functional effects.

Third, by applying the aronia seasoning salt after the second roasting process, there is an effect of providing a method for producing a health functional seasoning seaweed without loss of nutrients.

1 is a manufacturing process of seasoned seaweed according to the present invention.
Figure 2 is a sample photo of the Aaronia edible oil composition according to the present invention.
Figure 3 is a sample photo of Aaronia seasoning salt according to the present invention.
Figure 4 is a sample photo of seasoned seaweed produced by the present invention.

As a method for manufacturing seasoned seaweed using aronia seasoning salt according to the present invention,

More specifically, S10 ~ the first process of selecting foreign substances from dried seaweed (110), the raw material,

S20 ~ The second process of the roasted seaweed (130) to first grill the selected dried seaweed,

S30 ~ the third process of applying the Aaronia edible oil composition (900) to the surface of the primary roasted seaweed,

S40 ~ the fourth process of roasting seaweed (150) to grill the seaweed coated with the Aaronia cooking oil composition secondarily,

S50 ~ the fifth process of seasoning by spraying Aaronia seasoning salt (990) on the surface of the second roasted seaweed,

S60 ~ It relates to a method of manufacturing health functional toasted seaweed using aronia seasoning salt, including a sixth process of inspecting and packing the seasoned seaweed (170).

To this end, the efficacy of a supplementary food for manufacturing a health functional seasoning seaweed using the aronia seasoning salt of the present invention will be described in detail.

Kim (100)

Kim is an alkaline food that is rich in dietary fiber, protein, and sugar, and is a nutritious health functional food with various vitamins and minerals that form hemoglobin.

The seaweed is harvested in the winter, and the surface of the seaweed is selected without holes and blemishes, and the color of the seaweed is black, glossy, thin, and tough, while the turquoise color when burning is excellent quality.

Aaronia Fruit (200)

It is a health functional food that contains a large amount of antioxidant anthocyanins and anti-aging polyphenols and high sugar content and various nutrients contained in aronia berries called kingsberry.

Table 1

Table 2

Green pepper (300)

Bell peppers, called spicy red peppers, have a lot of vitamins C and A, so they are called 'treasures of vitamins', which are good for fatigue recovery and skin care, enhance immunity, and help to release cholesterol in the body and prevent vascular disease. It is a health functional food.

Natural raw sugar (400)

Sugar cane stem, which is a raw material of natural raw sugar, is an unrefined, unique brownish cane sugar obtained from mother liquor by evaporating about 10 to 20% sucrose. In one shot, it is called Gamwan. It is a health functional food that helps to relieve hangovers, hiccups, and recover fatigue.

Grilled salt (500)

Baked salt is a salt that has a soft taste and removes impurities even when the sun salt (510) is heat-treated, so that the bitter taste is removed, and even impurities are removed. Salt made at a higher temperature is called baked salt.

When baked salt is used together with sweetener, it serves as a flavor enhancer that increases sweetness, and is a health functional food that acts as a preservative by inhibiting the growth of microorganisms present in the food.

Grapeseed oil (600)

Grapeseed oil (방지), which has anti-corruption action, is a health functional food containing essential fatty acids such as linolenic acid, oleic acid, palmitic acid, stearic acid, tocopherol, and catechins.

In particular, 'catechin' of grape seed oil, which has 16 times more antioxidant power than tocopherol of ordinary cooking oil, has the effect of increasing HDL cholesterol in the blood and reducing LDL cholesterol to prevent hypertension and arteriosclerosis.

In addition, 'tocopherol (α-tocopherol)' of grapeseed oil is a natural antioxidant that prevents lipids from occurring in vivo and prevents aging.

In addition, grape seed oil has a characteristic that it has a higher heat generation point than soybean oil, and has a slower rancidity rate, allowing for long-term storage.

Sesame oil (700)

Sesame oil is used without refining since the oil of unsaturated fatty acids, which is obtained by frying sesame seeds and then squeezing them, is dark in color and emphasizes its unique flavor.

In addition, sesame oil is widely used in cooking and processing of food because of its high quality and long-lasting stability, and it contains natural ingredients such as 'lignan' and sesamol and sesamolin (lignan & sesamol & sesamolin), which are natural antioxidants to prevent rancidity. It is a functional food.

Perilla oil (800)

The oil of perilla oil, which is obtained by frying perilla and then squeezing perilla oil, has a peculiar savory taste and contains about 60% of omega-3 fatty acids, respiratory diseases, cardiovascular diseases, cancer, inflammatory arthritis or rheumatoid arthritis. It is a health functional food that is effective in preventing various diseases.

However, since perilla oil is easily rancid and has poor shelf life, it can be stored in a dark bottle for refrigeration or mixed with sesame oil and perilla oil in half to extend the storage period.

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

1 is a manufacturing process diagram for performing a method of manufacturing seasoning seaweed using an aronia seasoning salt according to the present invention, Figure 2 is a sample picture of an aronia edible oil composition prepared by the method according to the present invention, Figure 3 is the present invention Is a sample picture of the aronia seasoning salt prepared by the method, Figure 4 is a sample picture of seasoning seaweed using the aronia seasoning salt prepared by the present invention.

(Example)

1 to 4, the present invention,

S10 ~ Select foreign substances from dried seaweed (110)

1. The dried seaweed (110) adopts raw materials collected in winter,

2. Select dry seaweed (110) without any holes and blemishes on the surface.

3. The color of dried seaweed (110) is black and shiny, thin and tough,

4. When baking dried seaweed 110, it is preferable to select seaweed of excellent quality with a blue-green color and use 10,000 ~ 12,000Gauss as a heat-resistant rod magnet for metal foreign material inspection.

S20 ~ First grilled seaweed (130).

The roasting temperature of the selected dried seaweed is from 10 to 15 seconds at 220 ° C to 330 ° C. Specifically, the roasting temperature is from 12 ° C to 300 ° C. Seconds to 13 seconds are preferred.

S30 ~ Aronia edible oil composition (900) is applied to the surface of primary grilled seaweed (130)

To produce the Aaronia edible oil composition to be applied (900),

10-30% by weight of aronia powder containing anti-aging polyphenol component is added to 60-80% by weight of grape seed oil (600) containing tocopherol with antioxidant effect, 10 ~ every 12 hours in a 7-day leaching period After 30 minutes of shaking and leaching, sesame oil (700) 20-40% by weight and perilla oil (800) 2-20% by weight were added and mixed to improve the health function. It has the effect of preventing.

However, the mixing ratio can be changed according to the consumer's preference.

The Aaronia edible oil composition 900 obtained as described above is evenly applied to the surface of the dried seaweed 110.

Specifically, it is preferable to apply an appropriate standard amount by passing through a coating roller installed in a roasting machine.

S40 ~ Grilled seaweed coated second (150)

The roasting temperature of the seaweed coated with the health functional aronia edible oil composition 900 is 3 seconds to 10 seconds, and specifically, the roasting temperature is 340 ° C to 360 ° C at 330 ° C to 370 ° C. It is preferable that the roasting time of the steamed seaweed at 150 ° C is 4 seconds to 7 seconds.

S50 ~ Aronia seasoning salt (990) is sprayed on the surface of the second roasted seaweed (150)

To produce the Aaronia seasoning salt (990),

5-20% by weight of the juice stock solution 210 of the aronia fruit 200 rich in anti-oxidation anthocyanin and anti-aging polyphenols, and 1-5% by weight of red pepper pepper 300 (300) The Aaronia Seasoning Salt 990 obtained by adding and mixing the stock solution 310 and 1 to 3% by weight of natural raw sugar 400 to 70 to 90% by weight of the roasted salt is a health functional ingredient seasoning.

However, the mixing ratio can be changed according to the consumer's preference.

In addition, the baked salt 500 is provided by acquiring the alkaline salt having a soft taste and removing impurities even when the sun salt 510 is heat-treated at a high temperature of 400 ° C. or higher to remove the bitter bitter 511 component.

Specifically, it is also preferable to use a commercially available salt (500).

The aronia seasoning salt 990 obtained as described above is applied to the surface of the second-roasted seaweed in a seasoning amount of 0.3 g / cm 2 to 1.2 g / cm 2.

At this time, if the amount of aronia seasoning salt 990 is less than 0.3 g / cm 2, the seasoning is weak and the preference can be lowered, and the antioxidant and anti-aging action to obtain by ingesting aronia seasoning salt 990 is obtained. Insufficient and exceeding 1.2g / cm2 causes aronia 떫 to taste and salty due to excessive seasoning, which decreases the sense of beauty.

S60 ~ Seasoned seaweed (170) inspection and packaging

Firstly, the application of the Aaronia edible oil composition (900) to the dried seaweed (110), which has been pre-baked (130), and the roasting of the seaweed (150) for the second time, then spraying the aronia seasoning salt (990) for seasoning to lose nutrients. There is no solution to the problem of quality degradation due to lipid oxidation.

Therefore, seasoned seaweed using the aronia seasoning salt of the present invention is a high value-added seasoning seaweed that can improve storage properties and enhance health functional properties without using an antioxidant that is a synthetic compound.

Hereinafter, examples and comparative examples according to the present invention will be described in detail, and the scope of the present invention is not limited to these examples.

Example 1:

Chop the dried seaweed of excellent quality, apply the aronia edible oil composition on the surface of the seaweed that was first grilled at 250 ℃ for 12 seconds to 13 seconds, and then roast it after roasting for 2 seconds for 4 to 7 seconds at a temperature of 360 ℃ Aronia seasoning salt was sprayed on the surface of 0.5g / cm2 seasoning and inspected to prepare Aaronia seasoning salt seasoned seaweed.

Comparative Example 1:

A seasoned seaweed was prepared in the same manner as in Example 1, using a mixture of ordinary jade oil, sesame oil, and perilla oil.

Experimental Example 1: Evaluation of preference

The sensory evaluation was performed by providing aronia seasoning salt seasoned seaweed and general seasoned seaweed simultaneously to 30 panels composed of no gender and age, and the results were confirmed using a 5-point scale method according to the characteristics of preference and strength. .

Table 3

As a result, it was confirmed that the general preference seasoning Kim has a general preference score of 3.9 points, and the Aaronia seasoning salt seasoning Kim has an average preference score of 4.7 points, and that the overall preference of Aaronia seasoning salt seasoning Kim is high.

Experimental Example 2: Storage evaluation

After the prepared seasoned seaweed was stored at room temperature for 1 month, 2 months, and 3 months, it was performed according to the criteria of the texture sensory test for shelf life for 30 panelists who were configured without restriction on gender and age.

 : If there is no odor, crunchy texture and preference panel is 80% or more

◎: Already, there is no odor, and the panel evaluated for crispy texture and preference is more than 50%.

▽: If there is no odor, and the panel evaluated for crispy texture and preference is less than 50%

Table 4

From the above results, seasoned seaweed seasoned with the aronia seasoning salt and the aronia edible oil composition of the present invention is prevented from rancidity due to oxidation of lipids, so there is no odor of oily smell over time, and an initial crispy texture Was preserved

Since the present application as described above is not limited to the above-described embodiments, it is possible to change within the scope of not departing from the gist of the present application claimed in the claims, and such changes are defined by the following claims It is within the scope of protection of the application.

The present invention is an improvement on the conventional general seaweed, a new aronia edible oil composition and health functional properties that increase storage to create a demand base in the general seasoned seaweed industry, which is showing limitations due to stagnation or reduction in the food culture of rice. Seasoned seaweed using aronia seasoning salt provides a method of manufacturing aronia edible oil composition suitable for mass production, aronia seasoning salt and aronia seasoned seaweed by increasing texture, flavor and storage.

S10 ~ Select foreign substances from dried seaweed, the raw material
S20 ~ First grilled seaweed.
S30 ~ Apply Aaronia edible oil composition on the surface of grilled seaweed
S40 ~ Roasting the applied seaweed second
S50 ~ Aronia seasoning salt is sprayed on the surface of the second grilled seaweed
S60 ~ Inspect seasoning and packing
100: seaweed 110: dried seaweed 130: primary roasted seaweed (roasted seaweed) 150: secondary roasted seaweed (roasted seaweed) 170: seasoned seaweed
200: aronia fruit 210: juice stock solution 211: concentrate 230: aronia powder
300: bell pepper 310: juice stock solution 311: concentrate 330: bell pepper powder
400: natural raw sugar
500: grilled salt 510: sun salt 511: guard
600: grape seed oil
700: sesame oil
800: perilla oil
900: Aaronia cooking oil composition 990: Aaronia seasoning salt

Claims (7)

S10 ~ The first process of selecting foreign substances from dried seaweed, the raw material,
S20 ~ The second process of baking the selected seaweed first,
S30 ~ the third process of applying the Aaronia cooking oil composition to the surface of the first grilled seaweed,
S40 ~ the fourth process of baking the seaweed coated with the aronia cooking oil composition second,
S50 ~ The fifth process of seasoning by spraying Aaronia seasoning salt on the surface of the second roasted seaweed,
S60 ~ Method of manufacturing seasoned seaweed using Aaronia seasoning salt, including the sixth process of inspecting and packing the seasoned seaweed
According to claim 1,
In step 1 of S10 ~, heat-resistant rod magnets for sorting foreign substances are 10,000 ~ 12,000Gauss
Method of making seasoned seaweed using Aronia seasoning salt using According to claim 1,
In the S20 ~ 2 process, the roasting temperature of the seaweed is cooked at 220 ℃ ~ 330 ℃, and the seasoning seaweed is prepared using Aronia seasoning salt for 10-15 seconds According to claim 1,
In S30 ~ 3rd process, 10 ~ 30% by weight of aronia powder containing anti-aging polyphenol component is added to 60 ~ 80% by weight of grape seed oil containing tocopherol with antioxidant effect, and sesame oil 20 ~ 40 after leaching Method for manufacturing seasoned seaweed using Aaronia seasoning salt obtained by adding and mixing 2% to 20% by weight of perilla oil and perilla oil According to claim 1,
In the S40 ~ 4 process, the roasting temperature of the seaweed is 330 ℃ ~ 370 ℃, and the seasoning seaweed is prepared using Aronia seasoning salt for 3 ~ 10 seconds. According to claim 1,
In S50 ~ 5, 5 ~ 20% by weight of juice stock of aronia fruit rich in antioxidant anthocyanin and anti-aging polyphenols and 1 ~ 5% by weight of juice extract of pepper Method for manufacturing seasoned seaweed using aronia seasoning salt, a health functional ingredient seasoning obtained by adding 1 ~ 3% by weight of natural raw sugar to 70 ~ 90% by weight of baked salt, stirring and drying According to claim 1,
In the process of S60 ~ 6, after applying the Aaronia cooking oil composition and roasting a second time, spray the powder of Aaronia seasoning salt to prepare seasoning seaweed using Aronia seasoning salt rich in nutrients

Images