KR20230015547A - A method of producing seasoned laver that presents immunity-boosting nutrients - Google Patents
A method of producing seasoned laver that presents immunity-boosting nutrients Download PDFInfo
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- KR20230015547A KR20230015547A KR1020210096810A KR20210096810A KR20230015547A KR 20230015547 A KR20230015547 A KR 20230015547A KR 1020210096810 A KR1020210096810 A KR 1020210096810A KR 20210096810 A KR20210096810 A KR 20210096810A KR 20230015547 A KR20230015547 A KR 20230015547A
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- seaweed
- powder
- soy sauce
- dried
- salt
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 면역증강 기능을 갖는 저염 조미김 제조방법에 관한 것으로, 상세하게는 건조 김을 가공하여 조미김을 제조할 때, 과다 섭취 시 인체에 유해 한 나트륨 성분인 소금을 사용하지 않는 대신 간장 소스로 짠맛을 내고 산폐 되기 쉬운 식용유와 같은 기름을 사용하지 않고 면역력 증강 성분인 새싹귀리 분말과 프락토 올리고당 성분을 첨가하여 저염 조미김을 제조하는 방법에 관한 기술이다.The present invention relates to a method for manufacturing low-salt seasoned seaweed having an immune enhancing function, and more particularly, when manufacturing seasoned seaweed by processing dried seaweed, salt, a sodium component harmful to the human body when consumed excessively, is not used, soy sauce sauce This technology relates to a method for producing low-salt seasoned seaweed by adding oat sprout powder and fructo-oligosaccharide components, which are ingredients to enhance immunity, without using oil such as cooking oil, which is salty and easily acidified.
현대사회는 경제 성장을 통해 생활이 편리하고 윤택해지고 있어 삶의 질 향상에 초점을 둔 생활패턴으로 변화하고 있으며, 100세 시대로 불릴 만큼 평균수명도 증가하고 있다.In modern society, life is becoming convenient and prosperous through economic growth, and it is changing to a lifestyle focused on improving the quality of life, and the average life span is increasing enough to be called the era of 100 years.
따라서 개인의 건강한 삶을 추구하기 위해 건강한 여가활동과 운동뿐만 아니라 식사를 통해 섭취하는 영양 성분에 많은 관심이 고조되고 있다. Therefore, in order to pursue a healthy life for individuals, interest in nutritional components consumed through meals as well as healthy leisure activities and exercise is growing.
특히, 우리나라는 삼면이 바다에 접한 관계로 인해 다른 나라에 비해 전통적으로 수산물을 이용한 각종 요리가 발달하였고, 수산물의 종류는 크게 어류, 패류, 해조류 등으로 구분되며, 해조류는 대표적인 웰빙 식품으로 김, 미역, 다시마 등이 포함된다.In particular, because Korea is in contact with the sea on three sides, various dishes using aquatic products have traditionally developed compared to other countries. The types of aquatic products are largely classified into fish, shellfish, and seaweed. Seaweed, kelp, etc. are included.
또한, 해조류 중에서 김은 철분, 칼슘, 아이오딘, 비타민과 같은 영양소가 풍부하여 우리가 일상에서 자주 섭취하는 영양 식품이다.In addition, among seaweeds, seaweed is rich in nutrients such as iron, calcium, iodine, and vitamins, so it is a nutritious food that we often consume in our daily lives.
김은 주로 양식을 통해 생산한 후 바로 섭취하거나 건조한 후 가공하여 조미김으로 생산된다.Seaweed is mainly produced through farming and consumed immediately or dried and processed to produce seasoned seaweed.
종래의 조미김 생산 방법은 건조 김에 식용유와 같은 기름과 소금과 같은 조미료를 첨가한 후 가열하여 제조하는 것이 일반적이다.Conventional seasoned seaweed production methods are generally prepared by heating dried seaweed after adding oil such as cooking oil and seasonings such as salt.
하지만, 나트륨 성분이 포함된 소금을 너무 많이 과다 섭취하면 나트륨으로 인해 혈액이 상승하여 고혈압, 위암, 골다공증, 만성 신장 질환 같은 질병의 원인이 되고, 식용유와 같은 기름을 사용하여 구운 조미김은 제조 후 일정 기간이 경과 하면 기름의 산폐 현상에 의해 제조지 사용된 기름이 트랜스지방으로 변화된다.However, excessive intake of sodium-containing salt causes blood pressure to rise due to sodium, causing diseases such as high blood pressure, stomach cancer, osteoporosis, and chronic kidney disease. After a certain period of time, the oil used for manufacturing is changed to trans fat due to acidification of the oil.
따라서 일정 기간 내에 섭취해야 하는데, 일반적으로 조미김은 일정 기간 이상으로 보관되다가 섭취되는 것이 일반적이어서, 산폐 된 기름이 함유된 조미김 섭취 시 염증, 비만, 고지혈증, 고혈압, 당뇨병의 원인이 되고, 심한 경우 암을 유발할 수도 있다.Therefore, it must be consumed within a certain period of time. In general, seasoned laver is stored for a certain period of time before being consumed. Therefore, when seasoned laver containing oxidized oil is consumed, it causes inflammation, obesity, hyperlipidemia, hypertension, and diabetes, and severe In some cases, it may cause cancer.
한편, 성장기에 있는 어린이의 경우, 편식 습관으로 고른 영양 섭취가 곤란하고, 이로 인해 조화로운 성장이 어렵고 면역력이 저하되는 문제가 발생하고 있다.On the other hand, in the case of children in the growing period, it is difficult to eat even nutrition due to unbalanced eating habits, which makes it difficult to grow harmoniously and has a problem of lowering immunity.
따라서 상기와 같은 문제점을 해결하도록, 본 발명은 건조 김을 가공하여 조미김을 제조할 때, 과다 섭취 시 인체에 유해 한 나트륨 성분인 소금을 사용하지 않는 대신 간장 소스로 짠맛을 내고 산폐 되기 쉬운 식용유와 같은 기름을 사용하지 않고 면역력 증강 성분인 새싹귀리 분말과 프락토 올리고당 성분을 첨가하여 저염 조미김을 제조하는 방법을 제안하고자 한다. Therefore, in order to solve the above problems, the present invention, when manufacturing seasoned seaweed by processing dried seaweed, instead of using salt, a sodium component that is harmful to the human body when excessively consumed, is an edible oil that is salty with soy sauce and easily acidified We would like to propose a method for producing low-salt seasoned seaweed by adding oat sprout powder and fructooligosaccharide components, which are immune enhancing components, without using the same oil.
다음은 이와 관련한 종래의 선행기술들이다.The following are prior art related to this.
본 발명은 종래의 문제점을 해결하기 위한 것으로, 본 발명은 건조 김을 가공하여 조미김을 제조할 때, 과다 섭취 시 인체에 유해 한 나트륨 성분인 소금을 사용하지 않는 대신 간장 소스로 짠맛을 내고 산폐 되기 쉬운 식용유와 같은 기름을 사용하지 않고 면역력 증강 성분인 새싹귀리 분말과 프락토 올리고당 성분을 첨가하여 저염 조미김을 제조하는 것을 목적으로 한다.The present invention is intended to solve the conventional problems, when the present invention processes dried seaweed to produce seasoned seaweed, instead of using salt, a sodium component that is harmful to the human body when excessively consumed, it is salty with soy sauce and acidified The purpose is to manufacture low-salt seasoned seaweed by adding oat sprout powder and fructo-oligosaccharide components, which are immunity-enhancing ingredients, without using oil such as cooking oil, which is easy to become.
상기와 같은 목적을 달성하기 위해 본 발명인 2면역증강 기능을 갖는 저염 조미김 제조방법은,In order to achieve the above object, the present invention, a low-salt seasoned seaweed manufacturing method having a biimmune enhancing function,
일정 크기로 절단된 건조김에 간장 소스를 도포 하는 제1 단계(S100)와;A first step (S100) of applying soy sauce to dried seaweed cut to a certain size;
간장 소스가 도포된 건조김에 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말을 도포 하는 제2 단계(S200)와;A second step (S200) of applying plant powder and fructo-oligosaccharide powder having an immune enhancing function to dried seaweed coated with soy sauce;
간장 소스와 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말이 도포된 건조김을 가열하는 제3 단계(S300)를 포함하되,A third step (S300) of heating dried seaweed coated with soy sauce, plant powder having an immune enhancing function, and fructooligosaccharide powder,
상기 건조김 100 중량부에 대해 간장 소스 10~20 중량부, 면역증강 기능을 식물 분말 3.5~5.5 중량부, 프락토 올리고당 분말 0.5~2 중량부가 도포되는 것을 특징으로 한다.10 to 20 parts by weight of soy sauce, 3.5 to 5.5 parts by weight of plant powder having an immune enhancing function, and 0.5 to 2 parts by weight of fructo-oligosaccharide powder are applied to 100 parts by weight of the dried seaweed.
본 발명은 건조 김을 가공하여 조미김을 제조할 때, 과다 섭취 시 인체에 유해 한 나트륨 성분인 소금을 사용하지 않는 대신 간장 소스로 짠맛을 내고 산폐 되기 쉬운 식용유와 같은 기름을 사용하지 않고 면역력 증강 성분인 새싹귀리 분말과 프락토 올리고당 성분을 첨가하여 저염 조미김을 제조할 수 있어, 과다한 나트륨 섭취를 방지하고, 면역력을 증강 시키는 효과를 제공한다.In the present invention, when manufacturing seasoned seaweed by processing dried seaweed, instead of using salt, which is a sodium component that is harmful to the human body when excessively consumed, it is salty with soy sauce and increases immunity without using oil such as cooking oil that is easy to become acidic. Low-salt seasoned seaweed can be prepared by adding oat sprout powder and fructooligosaccharide components, which are components, to prevent excessive sodium intake and provide an effect of enhancing immunity.
도 1은 본 발명의 순서도
도 2는 본 발명을 통해 조미김을 제조하는 현장사진1 is a flowchart of the present invention
2 is a field photograph of manufacturing seasoned seaweed through the present invention
본 발명의 실시예를 첨부된 도면을 참조하여 상세히 설명한다.An embodiment of the present invention will be described in detail with reference to the accompanying drawings.
본 발명인 면역증강 기능을 갖는 저염 조미김 제조방법(10, 이하 ‘본 발명’)은, 건조 김을 가공하여 조미김을 제조할 때, 과다 섭취 시 인체에 유해 한 나트륨 성분인 소금을 사용하지 않는 대신 간장 소스로 짠맛을 내고 산폐 되기 쉬운 식용유와 같은 기름을 사용하지 않고 면역력 증강 성분인 새싹귀리 분말과 프락토 올리고당 성분을 첨가하여 저염 조미김을 제조하는 발명이다.The present invention, a low-salt seasoned seaweed manufacturing method (10, hereinafter 'the present invention') having an immune enhancing function, when manufacturing seasoned seaweed by processing dried seaweed, does not use salt, a sodium component harmful to the human body when excessively consumed Instead, it is an invention to produce low-salt seasoned seaweed by adding oat sprout powder and fructo-oligosaccharide components, which are immunity-enhancing ingredients, without using oil such as cooking oil that is salty with soy sauce and easily spoiled.
따라서 본 발명(10)을 통해 제조된 저염 조미김은 과다한 나트륨 섭취를 방지하고, 김에 포함된 각종 영양분을 흡수하면서 면역력이 증강되는 효과를 얻을 수 있어 성인뿐만 아니라 성장기의 어린이에게 도움을 줄 수 있는 영양 식품인 것을 특징으로 한다.Therefore, the low-salt seasoned seaweed prepared through the present invention (10) can prevent excessive sodium intake and absorb various nutrients contained in seaweed while increasing immunity, which can help not only adults but also children in the growing period It is characterized by being a nutritious food.
도 1을 참조하면, 본 발명(10)은 제1 단계(S100), 제2 단계(S200), 제3 단계(S300)를 포함하여 구성된다.Referring to FIG. 1 , the
구체적으로, 본 발명의 면역증강 기능을 갖는 저염 조미김 제조방법은, 도 1, 2에 도시된 바와 같이,Specifically, the low-salt seasoned seaweed manufacturing method having an immune enhancing function of the present invention, as shown in FIGS. 1 and 2,
일정 크기로 절단된 건조 김에 간장 소스를 도포 하는 제1 단계(S100)와;A first step (S100) of applying soy sauce to dried seaweed cut to a certain size;
간장 소스가 도포된 건조 김에 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말을 도포 하는 제2 단계(S200)와;A second step (S200) of applying plant powder and fructo-oligosaccharide powder having an immune enhancing function to dried seaweed coated with soy sauce;
간장 소스와 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말이 도포된 건조 김을 가열하는 제3 단계(S300)를 포함하되,A third step (S300) of heating dried seaweed coated with soy sauce, plant powder having an immune enhancing function, and fructooligosaccharide powder,
상기 건조 김 100 중량부에 대해 간장 소스 10~20 중량부, 면역증강 기능을 식물 분말 3.5~5.5 중량부, 프락토 올리고당 분말 0.5~2 중량부가 도포되는 것을 특징으로 한다.10 to 20 parts by weight of soy sauce, 3.5 to 5.5 parts by weight of plant powder having an immune enhancing function, and 0.5 to 2 parts by weight of fructo-oligosaccharide powder are applied to 100 parts by weight of the dried seaweed.
도 2를 참조하면, 상기 제1 단계(S100)는 일정 크기로 절단된 건조 김에 간장 소스를 도포 하는 단계로서, 본 발명(10)은 과다한 나트륨 섭취를 방지하기 위해 소금을 사용하지 않는 대신에 간장 소스를 이용하여 건조 김에 짠맛을 내도록 한다.Referring to FIG. 2, the first step (S100) is a step of applying soy sauce to dried seaweed cut to a certain size, and in the present invention (10), instead of using salt to prevent excessive sodium intake, soy sauce Use the sauce to give the dried seaweed a salty taste.
이때, 상기 제1 단계(S100)를 통해 건조 김에 도포되는 간장 소스는 간장 액과 정제수가 혼합된 액상 소스인 것으로, 건조 김의 표면에 간장 소스가 균일하게 도포되도록 하되, 상기 건조 김 100 중량부에 대해 간장 소스 10~20 중량부가 도포되도록 한다. 도포된 간장 소스는 건조 김에 바로 흡수되어 풍미를 더 한다.At this time, the soy sauce sauce applied to the dried seaweed through the first step (S100) is a liquid sauce in which soy sauce liquid and purified water are mixed, so that the soy sauce sauce is uniformly applied to the surface of the dried seaweed, but 100 parts by weight of the dried
특히, 소금은 단순히 짠맛만을 내지만, 간장 소스는 짠맛은 물론 감칠맛, 단맛, 신만, 쓴맛까지 내므로, 조미김의 풍미를 향상시키는 효과를 얻는다.In particular, salt simply gives a salty taste, but soy sauce sauce gives off salty taste as well as savory, sweet, sour, and bitter tastes, thus obtaining the effect of improving the flavor of seasoned seaweed.
도 2를 참조하면, 상기 제2 단계(S200)는 간장 소스가 도포된 건조 김에 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말을 건조 김의 표면에 균일하게 도포 한다.Referring to FIG. 2, in the second step (S200), plant powder and fructooligosaccharide powder having an immune enhancing function are uniformly applied to the dry seaweed coated with soy sauce sauce on the surface of the dried seaweed.
여기서, 상기 건조 김 100 중량부에 대해 면역증강 기능을 식물 분말 3.5~5.5 중량부, 프락토 올리고당 분말 0.5~2 중량부가 각각 도포된다.Here, 3.5 to 5.5 parts by weight of plant powder and 0.5 to 2 parts by weight of fructo-oligosaccharide powder are respectively applied to 100 parts by weight of the dried laver.
특히, 상기 제2 단계(S200)를 통해 건조 김에 도포되는 면역증강 기능을 갖는 식물 분말은 새싹귀리 분말로서, 새싹귀리는 귀리를 7~10일 정도로 발아시켜 키운 귀리의 싹을 의미한다.In particular, the plant powder having an immunity-enhancing function applied to the dried seaweed through the second step (S200) is sprout oat powder, and sprout oat means sprouts of oats grown by germinating oats for about 7 to 10 days.
이때, 7~10일 정도로 발아시켜 키운 귀리의 싹인 새싹귀리에 영양 성분이 응축되어 있어, 본 발명에서는 새싹귀리를 분말로 만들어서 사용하는 것이다.At this time, nutrients are condensed in oat sprouts, which are sprouts of oats germinated for about 7 to 10 days, and in the present invention, oat sprouts are made into powder and used.
일반적으로, 귀리는 식이섬유가 현미보다 6배나 풍부하여 혈당을 막아주어 콜레스테롤을 감소시켜 비만과 당뇨 예방에 도움이 되고, 인체에 흡수되면 지방 독을 잡아 몸속의 독소를 배출하도록 한다.In general, oats are six times richer in dietary fiber than brown rice, which prevents blood sugar and reduces cholesterol to help prevent obesity and diabetes.
특히, 새싹귀리에 포함된 라이신 성분은 단백질을 만드는 필수 아미노산 성분으로, 지방산을 에너지로 변환하고 콜레스테롤을 낮추는 카르니틴 생성에 도움이 되고, 피부 수분을 유지하고 성장을 돕는 콜라겐 생성에도 좋다.In particular, the lysine component contained in sprouted oats is an essential amino acid component that makes protein. It converts fatty acids into energy and helps produce carnitine, which lowers cholesterol. It is also good for collagen production, which maintains skin moisture and helps growth.
또한, 새싹귀리에 포함된 베타글루칸 성분은 수용성 식이섬유로 지방 대사를 촉진하고 체지방을 감소시켜 혈관을 맑게 하고 지방 독을 배출하도록 하고, 새싹귀리에 포함된 클로로필 성분은 지방 독을 제거하여 만성 염증을 제거하므로, 결과적으로 면역력을 증강하는 기능을 하게 되며 성인뿐만 아니라 성장기 어린이에게 효과적이다.In addition, the beta glucan component contained in oat sprouts is a water-soluble dietary fiber that promotes fat metabolism and reduces body fat to clear blood vessels and discharge fat poisons, and the chlorophyll component contained in oat sprouts removes fat poisons to prevent chronic inflammation. As a result, it functions to enhance immunity and is effective not only for adults but also for growing children.
한편, 상기 제2 단계(S200)를 통해 건조 김에 도포되는 프락토 올리고당은 과당과 포도당을 가공하여 만든 기능성 올리고당의 일종으로서, 조미김에 단맛을 가미하고 유해균을 억제하고 장내의 비피더스균, 유산균을 활성화하여 변비를 예방하고 장기능을 개선하는 효능이 있다.On the other hand, the fructo-oligosaccharide applied to the dried laver through the second step (S200) is a kind of functional oligosaccharide made by processing fructose and glucose. It has the effect of preventing constipation and improving intestinal function.
또한, 프락토 올리고당은 칼슘, 마그네슘과 같은 미네랄 성분의 흡수를 촉진시키므로, 김의 철분, 칼슘 성분이 사람의 몸에 효과적으로 흡수되도록 하므로, 성장기의 어린이에게는 뼈가 튼튼하게 성장하도록 하고, 뼈가 약한 노인들에게는 골다공증을 예방한다.In addition, fructo-oligosaccharide promotes the absorption of mineral components such as calcium and magnesium, so that iron and calcium components of seaweed are effectively absorbed into the human body, so that children in the growing period have strong bones, and weak bones Prevent osteoporosis in the elderly.
특히, 프락토 올리고당은 식품에 첨가하면 혈당을 천천히 올리게 하므로 설탕에 민감한 당뇨병 환자들도 안심하고 조미김을 섭취할 수 있게 된다.In particular, when fructooligosaccharide is added to food, it slowly raises blood sugar, so diabetics who are sensitive to sugar can safely consume seasoned seaweed.
도 2를 참조하면, 상기 제3 단계(S300)는 간장 소스와 면역증강 기능을 갖는 식물 분말인 새싹귀리 분말과 프락토 올리고당 분말이 도포된 건조 김을 가열하는 단계로, 270~330℃의 온도에서 5~10초 가열하여 조미김을 완성한다.Referring to FIG. 2, the third step (S300) is a step of heating dried seaweed coated with soy sauce, oat sprout powder and fructooligosaccharide powder, which are plant powders having an immune enhancing function, at a temperature of 270 to 330 ° C. Heat for 5 to 10 seconds to complete the seasoned seaweed.
270~330℃의 온도에서 5~10초 가열하는 이유는 새싹귀리 분말과 프락토 올리고당 분말에 포함된 각종 유익한 성분이 건조 김에 효과적으로 흡습 되도록 하면서 구워질 수 있도록 하기 위함이다.The reason for heating for 5 to 10 seconds at a temperature of 270 to 330 ° C is to allow various beneficial ingredients contained in sprout oat powder and fructo-oligosaccharide powder to be baked while effectively absorbing moisture into dried seaweed.
상기 제3 단계(S300)를 통해 제조된 조미김은 제품으로 포장되거나 절단되어 도시락용 조미김으로 포장된다.The seasoned seaweed produced through the third step (S300) is packaged as a product or cut and packed into seasoned seaweed for lunch boxes.
상기 과정을 통해 제조된 조미김은 건조 김에 소금과 기름을 사용하지 않고, 간장 소스, 면역증강 기능을 갖는 식물 분말인 새싹귀리 분말, 프락토 올리고당 분말만을 도포 한 후, 가열과정을 통해 생산되기 때문에, 종래의 조미김과는 다른 맛과 풍미를 낼 수 있을 뿐만 아니라, 과다한 나트륨 섭취를 방지하고, 김에 포함된 각종 영양분이 효과적으로 체내에 흡수되면서 면역력이 증강되는 효과를 얻을 수 있어 성인뿐만 아니라 성장기의 어린이에게 도움을 줄 수 있다.The seasoned seaweed prepared through the above process is produced through a heating process after applying only soy sauce sauce, sprout oat powder, and fructooligosaccharide powder, which are plant powders having an immune enhancing function, without using salt and oil to dried seaweed. , Not only can it produce a different taste and flavor than conventional seasoned seaweed, but it can also prevent excessive sodium intake, and various nutrients contained in seaweed can be effectively absorbed into the body, resulting in an effect of enhancing immunity. You can help children.
이상에서 본 발명에 대한 기술 사상을 첨부 도면과 함께 서술하였지만, 이는 본 발명의 바람직한 실시예를 예시적으로 설명한 것이지 본 발명을 한정하는 것은 아니다. 또한, 이 기술 분야의 통상의 지식을 가진 자라면 누구나 본 발명의 기술사상의 범주를 이탈하지 않는 범위 내에서 다양한 변형 및 모방이 가능함은 명백한 사실이다.Although the technical idea of the present invention has been described above with the accompanying drawings, this is an illustrative example of a preferred embodiment of the present invention, but does not limit the present invention. In addition, it is obvious that anyone skilled in the art can make various modifications and imitations without departing from the scope of the technical idea of the present invention.
10 : 면역증강 기능을 갖는 저염 조미김 제조방법10: Method for manufacturing low-salt seasoned seaweed with immune enhancing function
Claims (5)
일정 크기로 절단된 건조 김에 간장 소스를 도포 하는 제1 단계(S100)와;
간장 소스가 도포된 건조 김에 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말을 도포 하는 제2 단계(S200)와;
간장 소스와 면역증강 기능을 갖는 식물 분말과 프락토 올리고당 분말이 도포된 건조 김을 가열하는 제3 단계(S300)를 포함하되,
상기 건조 김 100 중량부에 대해 간장 소스 10~20 중량부, 면역증강 기능을 식물 분말 3.5~5.5 중량부, 프락토 올리고당 분말 0.5~2 중량부가 도포되는 것을 특징으로 하는 면역증강 기능을 갖는 저염 조미김 제조방법.
In the low-salt seasoned seaweed manufacturing method having an immune enhancing function,
A first step (S100) of applying soy sauce to dried seaweed cut to a certain size;
A second step (S200) of applying plant powder and fructo-oligosaccharide powder having an immune enhancing function to dried seaweed coated with soy sauce;
A third step (S300) of heating dried seaweed coated with soy sauce, plant powder having an immune enhancing function, and fructooligosaccharide powder,
10 to 20 parts by weight of soy sauce, 3.5 to 5.5 parts by weight of plant powder, and 0.5 to 2 parts by weight of fructo-oligosaccharide powder are applied to 100 parts by weight of the dried laver. Kim manufacturing method.
상기 제1 단계(S100)를 통해 건조 김에 도포되는 간장 소스는 간장 액과 정제수가 혼합된 액상 소스인 것을 특징으로 하는 면역증강 기능을 갖는 저염 조미김 제조방법.
According to claim 1,
The low-salt seasoned seaweed manufacturing method having an immunity enhancing function, characterized in that the soy sauce sauce applied to the dried seaweed through the first step (S100) is a liquid sauce mixed with soy sauce liquid and purified water.
상기 제2 단계(S200)를 통해 건조 김에 도포되는 면역증강 기능을 갖는 식물 분말은 새싹귀리 분말인 것을 특징으로 하는 면역증강 기능을 갖는 저염 조미김 제조방법.
According to claim 1,
Low-salt seasoned seaweed manufacturing method having an immune enhancing function, characterized in that the plant powder having an immune enhancing function applied to the dried seaweed through the second step (S200) is oat sprout powder.
상기 제3 단계(S300)는,
270~330℃에서 5~10초 가열하는 것을 특징으로 하는 면역증강 기능을 갖는 저염 조미김 제조방법.
According to claim 1,
The third step (S300),
A low-salt seasoned seaweed manufacturing method having an immune enhancing function, characterized in that heating at 270 ~ 330 ℃ for 5 to 10 seconds.
Low-salt seasoned seaweed prepared by any one of the manufacturing methods according to claims 1 to 4.
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| KR20210028849A (en) * | 2019-09-05 | 2021-03-15 | 주식회사동양수산 | Seasoned laver manufactuting nethod |
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| KR101503424B1 (en) | 2013-08-23 | 2015-03-17 | 김성중 | Manufacturing method of seasoned laver containing white bait and seasoned laver containing white bait manufactured by the same |
| KR20160112432A (en) * | 2015-03-19 | 2016-09-28 | 주식회사 해담솔이십일 | Method of producing a fermented soy sauce powder with roasted seaweed |
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