KR20230085438A - Manufacturing method for laver including apple powder - Google Patents

Abstract

The present invention relates to a manufacturing method for laver, and more specifically, to a manufacturing method for laver including apple powder. To attain the purpose, a first aspect of the present invention can provide a manufacturing method for laver including apple powder, which comprises: an apple pulverizing step (S1) which processes apples to pulverize the same; a raw laver drying step (S2) for drying raw laver; an apple mixed oil manufacturing step (S3) which mixes the apple powder with an edible oil; a step (S4) which applies the apple mixed oil to the dried raw laver; and a laver roasting step (S5) which roasts laver after scattering salt to the laver having the apple mixed oil applied thereto. According to the present invention, the present invention can improve a chocolate flavor of sweet and clean tastes without bitterness and provide chocolates with good nutrients like saponin and the like. According to the present invention, the apple powder by a predetermined process is applied to the laver to remove problems of slippery tastes caused by edible oil of the laver. In addition, the apple powder is in a solid state, not a liquid state, so it harmonizes with salt to increase the flavor, and in terms of nutrition, active ingredients of laver are well absorbed into the body along with the organic acids of apples to promote the health of users.

Description

Manufacturing method of apple seaweed {MANUFACTURING METHOD FOR LAVER INCLUDING APPLE POWDER}

The present application relates to a method for manufacturing seaweed, and in detail, to a method for manufacturing seaweed containing powdered apples.

Seaweed (Porphyra Yezoensis), also called Haetae, Haeui, and Gamtae, is a favorite food that has been used as a source of various minerals, dietary fiber, seasoning sauce, and nutrients along with seaweed such as seaweed and kelp since ancient times. It is widely used as a food ingredient or as a side dish through processing, and recently, interest in the bio-maintaining function of these seaweed components has increased.

This seaweed is molded into a square shape and dried and processed and provided to general consumers as roasted seaweed or seaweed for gimbap. It is provided in a form, but due to the taste of cooking oil or other additives, there are already cases where the flavor is lost due to off-odor problems.

On the other hand, seaweed contains a large amount of high-quality protein and contains a lot of minerals such as vitamin A, vitamin B complex, vitamin C and calcium, such as carotene. However, various ways to help the absorption of these active ingredients in the body and enhance the taste and flavor are being reviewed.

In this regard, Korean Patent Registration No. 10-2104822 relates to 'a method for manufacturing seaweed snacks containing garlic', and in detail, a first step of preparing and mixing a base extract and a garlic extract to realize a mixed solution, and A method for manufacturing seaweed snacks containing garlic, which includes the second step of adding sugars to complete the seasoning liquid, the third step of spraying the seasoning liquid onto seaweed, and the fourth step of manufacturing seaweed snacks by molding the seaweed sprayed into the seasoning liquid. are presenting

However, the above technology extracts active ingredients such as garlic in a liquid form, prepares a seasoning liquid using it, and sprays it on seaweed to produce a seaweed snack. Since liquid seasoning is used, there may be a problem with the formulation of seaweed.

On the other hand, Korean Patent Publication No. 10-2003-0034530 relates to 'fermented apple broth and a method for producing seaweed containing the same', and in detail, after washing apples, dividing them into quarters, immersing them in diluted vinegar to soften them, and then placing them in an earthenware jar. , add brown sugar to it, inoculate yeast, cover and ferment at room temperature for 50 to 60 days in a semi-anaerobic state, then open the lid and ferment at room temperature for 2.5 to 3 months in an aerobic state when a chowk is formed. After filtering, naturally aging at room temperature for 3 to 5 months in a place without sunlight to prepare 'apple fermented liquid', adding chitosan to it, mixing it with washed seaweed, stirring, and titrating this A technique for manufacturing by transferring the seaweed transferred to the first frame and drying it with warm air at 45 to 55 ° C. for 80 to 100 minutes is proposed.

However, when the apple fermentation broth is mixed with seaweed, it is not attached to the surface of the seaweed and the effective nutrients of the apple are absorbed by the eater, but is close to the technology of washing the seaweed with the apple fermentation broth, and as reflecting this, the technology ' Since the laver containing the apple fermented liquid of the present invention repeatedly mentions the content that contaminants are removed cleanly, it is not in the liquid form of apples and the active ingredients of apples can be harmonized with laver. still not presented.

This application was derived to solve the above problems, and improves the taste and flavor of seaweed by enhancing the taste and flavor of seaweed according to the well-being culture's request, while nutritionally the active ingredients of seaweed are well absorbed into the body to improve the health of users. We want to provide seaweed with excellent taste and nutrition that can be improved.

In order to achieve the above object, the first aspect of the present application is, (S1) an apple powdering step of processing and powdering an apple; (S2) an original laver drying step of drying the original laver; (S3) preparing an apple mixture oil mixing the apple powder with cooking oil; (S4) applying the apple blended oil to the dried raw seaweed; And, (S5) seaweed roasting step of baking seaweed after sprinkling salt on seaweed coated with apple mixed oil: it is possible to provide a manufacturing method of a manufacturing method of apple seaweed including.

In one embodiment of the present application, the (S1) apple powdering step may be obtained by washing, cutting and drying apples, and then pulverizing them to 30 to 300 mesh, but is not limited thereto.

In one embodiment of the present application, the (S3) apple mixture oil production step may be to mix 80 to 130 parts by volume with respect to 100 parts by volume of cooking oil, but is not limited thereto.

In one embodiment of the present application, (S5) seaweed roasting step may be 2 to 5 parts by volume of salt based on 100 parts by volume of dried seaweed, but is not limited thereto.

In one embodiment of the present application, in the (S1) apple powdering step, the apples are frozen at a temperature of -40 ° C or lower for 8 to 12 hours, dried at a vacuum degree of 0.3 to 0.6 torr for 18 to 22 hours, and then 30 to 300 mesh In the (S2) raw laver drying step, the raw laver is naturally dried for 2 to 4 days, and then hot air dried for 0.5 to 1.5 hours in an atmosphere of 40 to 50 ° C., and the (S3) apple mixture The oil manufacturing step is to mix 80 to 130 parts by volume with respect to 100 parts by volume of sesame oil or perilla oil, and the (S5) laver roasting step is applied with apple mixed oil for 3 to 5 seconds in an atmosphere of 120 ° C to 140 ° C. , After sprinkling 2 to 5 parts by volume of salt with respect to 100 parts by volume of dried seaweed, the seaweed may be baked, but is not limited thereto.

According to the present application, by applying apple powder by a certain process to seaweed, the problem of slippery taste caused by cooking oil of seaweed is eliminated, and apple powder as a solid rather than liquid phase can harmonize with the taste of salt to enhance the flavor of the taste, and nutrition Scientifically, the active ingredients of seaweed are well absorbed into the body along with the organic acids of apples, which can improve the health of users.

1 is a block diagram of the manufacturing process of apple seaweed of the present application

Hereinafter, the accompanying drawings and embodiments or examples will be described in detail so that those with average knowledge in the technical field belonging to the present application can easily reproduce the present application repeatedly.

This disclosure may be embodied in many different forms and is not limited to the implementations and examples set forth herein.

Throughout the present specification, when a certain component is said to "include", it means that it may further include other components without excluding other components unless otherwise stated.

Throughout the present specification, when a part is said to be “linked” with a certain component, this means that even if there is a part to which other components can be added, the principle of solving the problem may be substantially the same as that of being substantially combined. It includes the meaning of including or indirectly connected.

Throughout this specification, when a step is said to be located “before” or “after” another step, this includes not only the case where a step directly interlocks with another step, but also the case where another step exists between the two steps. .

As used throughout this specification, the terms "about", "substantially", and the like are used at or close to the value when manufacturing and material tolerances inherent in the referenced meaning are given, and the understanding of the present invention To help prevent exploitation by unscrupulous infringers of the disclosed disclosure, exact or absolute figures are used.

The term “step of (doing)” or “step of” used throughout the present specification does not mean “step for”.

Referring to the present application in detail with reference to Figure 1, in order to achieve the above object, the first aspect of the present application, (S1) an apple powdering step of processing and powdering the apple; (S2) an original laver drying step of drying the original laver; (S3) preparing an apple mixture oil mixing the apple powder with cooking oil; (S4) applying the apple blended oil to the dried raw seaweed; And, (S5) seaweed roasting step of baking seaweed after sprinkling salt on seaweed coated with apple mixed oil: it is possible to provide a manufacturing method of a manufacturing method of apple seaweed including.

The (S1) apple powdering step is a step of processing apples into powder, and an exemplary embodiment of the apple processing is freeze drying, vacuum drying, or hot air drying, followed by grinding apples to powder. process can be tough.

In one embodiment of the present application, the freeze-drying is performed by washing apples, removing apple seeds, cutting them into appropriate sizes, freezing them at a temperature of -40 ° C or lower for 8 to 12 hours, drying them for 20 to 24 hours, and The temperature is gradually lowered according to the degree of drying. On the other hand, when only vacuum drying is used, the sliced apples can be vacuum dried at a temperature of 15 to 30 ° C. at a vacuum degree of 3 to 20 torr for 5 to 24 hours. In one embodiment of the present application, the freeze-drying process and vacuum drying can be used together.

Illustratively, apples may be frozen at a temperature of -40 ° C or lower for 8 to 12 hours and dried at a vacuum degree of 5 to 10 torr for 18 to 22 hours. It was confirmed that there was little agglomeration between the particles.

On the other hand, hot air drying may be used to prepare apple powder. For example, after drying for 12 to 36 hours with hot air at a temperature of 60 to 90 ° C., apple powder may be prepared by pulverizing it.

In the process of pulverizing dried apples, it is preferable to pulverize the particles into 30 to 300 mesh, and within this range, when the apple powder is mixed with cooking oil in the future, it does not sink downward in the oil and is uniform in the cooking oil. Since one distribution can be maintained, the sago powder can be applied uniformly to the surface of the seaweed when the cooking oil mixed with the apple powder is applied to the seaweed.

The (S2) raw seaweed drying step is a step of drying the raw seaweed, and may undergo various drying steps depending on the state of the raw seaweed. For example, when the raw seaweed is stored in a bulk state, it is placed in a square mold. The raw laver may be spread and transferred to a drying device. For example, after naturally drying the raw laver for 2 to 4 days, a process of hot air drying in an atmosphere of 40 to 50 ° C. for 0.5 to 1.5 hours may be performed. On the other hand, if the received shape is attached to the molding frame, most of the natural drying has been completed, so it can be subjected to a hot air drying process for 1 to 3 hours in an atmosphere of 40 to 50 ° C. it is not going to be

The (S3) apple mixed oil manufacturing step is a process of mixing the apple powder with cooking oil, and the cooking oil may use each of sesame oil or perilla oil or a mixture thereof, and mixing the edible oil and apple powder is one embodiment of the present application. For example, it is preferable to mix 80 to 130 parts by volume of apple powder with respect to 100 parts by volume of cooking oil. There may be a problem of not feeling the flavor of the taste, and if it exceeds 130 parts by weight, the viscosity of the cooking oil will be lowered, and in the process of coating the cooking oil on the seaweed, there may be many problems in that the oil is not uniformly applied to the surface of seaweed. has a meaning

The step of (S4) applying the apple mixture oil is a process of applying the mixed oil mixed with the apple powder to the dried raw seaweed, and can be performed through an oil spraying device, so that the cooking oil mixed with the apple powder is smoothly applied. For this purpose, a roll-to-roll device may be used, and is not particularly limited.

The (S5) seaweed roasting step is a step of sprinkling salt on seaweed coated with apple mixed oil and then baking seaweed. After sprinkling salt on the seaweed that has gone through the apple mixture oil step, it is preferable to bake for 3 to 5 seconds in an atmosphere of 120 ℃ ~ 140 ℃ temperature of the seaweed roasting device, and within this temperature and time value range, the apple powder in the cooking oil The significance of the numerical limitation is that it is a roasting process that is stably adsorbed on seaweed and makes the air quality of apple powder very high.

Hereinafter, the present disclosure will be described in more detail through specific examples.

- Example -

Example 1.

(Step 1) Manufacture of apple powder

After washing the apples stocked in Yanggu, Gangwon-do, removing the seeds, cutting them to a size of 10 ~ 20 mm, putting them in a freeze dryer at -40 ° C for 10 hours, and vacuum drying them for 15 hours while maintaining the vacuum level of 10 torr. went through the process of

Thereafter, it was subjected to a 100 mesh powdering process through a grinder to obtain apple powder.

(Process 2) Raw seaweed processing and drying

After semi-drying the original seaweed from Wando, it was filled in a mold and then dried through a drying process of hot air drying for 1 to 3 hours in an atmosphere of 40 to 50 ° C.

(Step 3) Production of apple powder mixed oil

10 L of sesame oil was mixed with 10 L of apple powder obtained in step 1 and subjected to a homogenization process using a stirrer for 3 hours to prepare mixed oil for apple powder.

(Process 4 and 5) Mixed oil application and roasting process

After the mixed oil was inserted into the brush-type roll-to-roll oiling machine, the oil was applied, and after passing through the salt spreader, it was transferred to the thermal reactor through the conveyor and passed at 130 ° C. for 4 seconds to complete the apple seaweed of the present application.

Example 2.

(Step 3-2) Production of apple powder mixed oil

In step 3 of Example 1, Example 1 was followed except that 8 L of apple powder obtained in step 1 was mixed with 10 L of sesame oil.

Example 3.

(Step 3-3) Production of apple powder mixed oil

In step 3 of Example 1, Example 1 was followed except that 13 L of apple powder obtained in step 1 was mixed with 10 L of sesame oil.

Comparative Example 1.

(Step 3-4) Production of apple powder mixed oil

In step 3 of Example 1, Example 1 was followed except that 7 L of apple powder obtained in step 1 was mixed with 10 L of sesame oil.

Comparative Example 2.

(Step 3-5) Production of apple powder mixed oil

In step 3 of Example 1, Example 1 was followed except that 14 L of apple powder obtained in step 1 was mixed with 10 L of sesame oil.

< test example One >: sensory evaluation

Examples 1 to 3 according to the present application, Comparative Examples 1 and 2, and commercially available roasted seaweed (Comparative Examples 3 and 4) were prepared and sensory evaluation was performed. Afterwards, a sensory test was performed and evaluated using a 5-point hedonic scale method.

The scoring criteria are very bad (1), bad (2), average (3), good (4), and very good (5). Sense in mouth, color, mellifluousness, and overall acceptability were evaluated, and these values were converted into average values and shown in <Table 5> below.

Flavor

taste
(Taste)
flavor in the mouth
(flavor in mouth)

feeling in the mouth
(sense in mouth)

color
(Solor) overall sign
(overall acceptability)

total score Example 1 4.7 4.5 4.7 4.9 4.6 4.9 28.3 Example 2 4.8 4.8 4.8 4.9 4.8 4.8 28.9 Example 3 4.7 4.6 4.9 4.7 4.6 4.8 28.3 Comparative Example 1 4.2 4.0 4.1 3.6 4.2 4.2 24.3 Comparative Example 2 4.3 4.1 3.5 3.4 4.3 4.3 23.9 Comparative Example 3 4.5 3.2 3.4 3.7 3.9 3.6 22.3 Comparative Example 4 4.3 3.2 3.2 3.2 3.9 3.5 21.3

As can be seen from the above <Table 1>, when Examples 1 to 3 according to the present application are compared with Comparative Examples 1 to 4, the scale of taste and flavor in the mouth and the scale of feeling in the mouth are large. The difference was shown, which is evaluated as enhancing the flavor of seaweed in the process of mixing the apple powder of the present application with seaweed, and in the taste, there is no slippery taste, the fragrance of sesame oil is felt, and at the same time, the fragrance in the mouth has a feeling of cool taste. There were many evaluations.

On the other hand, there was no significant difference in the evaluation of the color scale and the scent scale evaluated by the nose, but the difference in the effect of the scent felt while chewing in the mouth was clear, as shown in the scale of the scent in the mouth and the feeling in the mouth.

Although the present application has been described with reference to implementations or examples above, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom. . Therefore, the true technical protection scope of the present application should be determined by the technical spirit of the appended claims.

Claims (5)

(S1) an apple powdering step of processing and pulverizing apples;
(S2) an original laver drying step of drying the original laver;
(S3) preparing an apple mixture oil mixing the apple powder with cooking oil;
(S4) applying the apple blended oil to the dried raw seaweed; and,
(S5) Seaweed roasting step of salting seaweed coated with apple mixed oil and then baking seaweed: Including,
How to make apple laver.
According to claim 1,
The (S1) apple powdering step,
Obtained by washing and cutting apples and drying them, and then pulverizing them to 30 to 300 mesh,
How to make apple laver.
According to claim 1,
The (S3) apple mixed oil manufacturing step is to mix 80 to 130 parts by volume with respect to 100 parts by volume of cooking oil,
How to make apple laver.
According to claim 1,
(S5) seaweed roasting step is based on 100 parts by volume of dried seaweed, 2 to 5 parts by volume of salt,
How to make apple laver.
According to claim 1,
In the (S1) apple powdering step, the apple is frozen at a temperature of -40 ° C or lower for 8 to 12 hours, dried at a vacuum degree of 0.3 to 0.6 torr for 18 to 22 hours, and then pulverized to 30 to 300 mesh to be powdered,
The (S2) raw seaweed drying step is to dry the raw seaweed naturally for 2 to 4 days and then dry it with hot air for 0.5 to 1.5 hours in an atmosphere of 40 to 50 ° C.
The (S3) apple mixed oil manufacturing step is to mix 80 to 130 parts by volume with respect to 100 parts by volume of sesame oil or perilla oil,
In the (S5) seaweed roasting step, 2 to 5 parts by volume of salt is sprinkled on seaweed coated with apple mixed oil for 3 to 5 seconds in an atmosphere of 120 ° C to 140 ° C, and 2 to 5 parts by volume of salt is sprinkled with respect to 100 parts by volume of dried laver. will,
How to make apple laver.

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