KR20230097468A - Manufacture of Seasoned Laver - Google Patents

Abstract

Seasoned seaweed manufacturing method according to the present invention, the first step of preparing seaweed; A second step of first roasting the prepared seaweed; A third step of applying vegetable oil to the first roasted seaweed; A fourth step of secondarily roasting the seaweed coated with the vegetable oil; A fifth step of applying seasoning powder to the secondly roasted seaweed; A sixth step of producing seasoned seaweed by thirdly roasting seaweed coated with the seasoning powder; characterized in that the seasoning powder in the fifth step includes at least one of collagen powder and cricket powder.
In addition, the first roasting in the second step is characterized in that for 3 to 5 seconds at a temperature of 200 to 250 ℃.
In addition, the secondary roasting in the fourth step is characterized in that for 2 to 4 seconds at a temperature of 300 to 350 ℃.
In addition, it is characterized in that 3 to 4 parts by weight of seasoning powder is applied to 10 parts by weight of secondly roasted seaweed in the fifth step.
In addition, the third roasting in the sixth step is characterized in that for 1 to 2 seconds at a temperature of 350 to 400 ℃.

Description

Seasoned seaweed manufacturing method {Manufacture of Seasoned Laver}

The present invention relates to a method for manufacturing seasoned seaweed, and more particularly, to a method for manufacturing seasoned seaweed that contains the efficacy of collagen as it is by applying collagen powder to the surface of seaweed in the process of seasoning seaweed.

Kim is an algae of the red algae purple hair family. Generally, the length of the body is about 30 cm, and the edge is plain but wrinkled. It is black purple or reddish purple and grows attached to rocks in the sea like moss and is edible. Seaweed contains a lot of protein and vitamins, so it is a nutritious food. The protein contained in 5 pieces of dried seaweed corresponds to one egg, and the vitamin A contained in one sheet of seaweed is equivalent to two eggs. In addition, it contains vitamins B1, B2, B6, B12, etc., especially B2. Vitamin C is known to be more stable than vegetables.

Seasoned laver refers to dried laver processed with oil and then seasoned and processed with seasonings, salt, etc. According to the characteristics of the product, the baking temperature, heat treatment conditions and time must be properly managed. , there should be no off-flavor. Recently, according to the diversification of dietary life and well-being craze, seasoned seaweed is also manufactured in various ways.

However, there are disadvantages in that the adhesion between the surface of seaweed and the seasoning powder is not stable, such as when the seaweed is not properly seasoned during seasoning, and because several sheets are piled up during the packaging process, the surface of one seaweed is excessively smeared.

Registered Patent No. 10-1366969

The present invention has been made to solve the above problems, and the collagen powder is applied to the surface of seaweed to include the efficacy of collagen as it is, and the roasting process is repeated to increase the adhesion of the seasoning powder to the seaweed surface and to increase the adhesion state. The purpose is to provide seasoned seaweed that can be stably made.

The technical problems to be solved by the invention are not limited to the above-mentioned technical problems, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below. You will be able to.

In order to achieve the above object, the method for manufacturing seasoned seaweed according to the present invention includes a first step of preparing seaweed; A second step of first roasting the prepared seaweed; A third step of applying vegetable oil to the first roasted seaweed; A fourth step of secondarily roasting the seaweed coated with the vegetable oil; A fifth step of applying seasoning powder to the secondly roasted seaweed; A sixth step of producing seasoned seaweed by thirdly roasting seaweed coated with the seasoning powder; characterized in that the seasoning powder in the fifth step includes at least one of collagen powder and cricket powder.

In addition, the first roasting in the second step is characterized in that for 3 to 5 seconds at a temperature of 200 to 250 ℃.

In addition, the secondary roasting in the fourth step is characterized in that for 2 to 4 seconds at a temperature of 300 to 350 ℃.

In addition, it is characterized in that 3 to 4 parts by weight of seasoning powder is applied to 10 parts by weight of secondly roasted seaweed in the fifth step.

In addition, in the sixth step, the third roasting is performed at a temperature of 350 to 400 ° C. for 1 to 2 seconds.

By means of the above problem solving means, the seasoned seaweed manufacturing method according to the present invention applies collagen powder to the surface of seaweed, contains the efficacy of collagen as it is, and repeats the roasting process to increase the adhesion of the seasoned powder to the surface of seaweed. It has the effect of making the attached state stable.

1 is a flow chart showing a method for manufacturing seasoned laver of the present invention.

The specific details, including the problems to be solved, the means for solving the problems, and the effect of the invention for the present invention as described above are included in one embodiment and drawings to be described below. Advantages and features of the present invention, and methods of achieving them, will become clear with reference to one embodiment described below in detail in conjunction with the accompanying drawings.

In the following, the seasoned seaweed manufacturing method presented above will be described in detail using drawings.

<Manufacturing method of seasoned seaweed>

Seasoned seaweed manufacturing method according to the present invention includes the first step of preparing seaweed (S1), the second step of primary roasting of the prepared seaweed (S2), and the third step of applying vegetable oil to the primary roasted seaweed ( S3), a fourth step of secondarily roasting the seaweed coated with vegetable oil (S4), a fifth step of applying seasoning powder to the secondarily roasted seaweed (S5), and a third step of applying seasoning powder to the seaweed It consists of a sixth step (S6) of producing seasoned seaweed by roasting.

The first step (S1) prepares seaweed. Specifically, seaweed is inspected and foreign substances are selected to prepare seaweed.

Here, it is not limited thereto, but the type of seaweed may be selected and used from the group consisting of seaweed, large seaweed, radiation pattern seaweed, large radiation pattern seaweed, and stone seaweed.

In the second step (S2), the secreted seaweed is first roasted. Specifically, the first roasting is preferably performed at a temperature of 200 to 250 ° C for 3 to 5 seconds.

Here, when the primary roasting temperature is less than 200 ° C., there is a problem that the seaweed is not sufficiently roasted and the moisture remaining in the seaweed is not completely removed.

In addition, when the first roasting time is less than 3 seconds, there is a problem that the time is short and the seaweed is not baked, and when the time is greater than 5 seconds, there is a problem that the seaweed may burn.

In the third step (S3), vegetable oil is applied to the firstly roasted seaweed. Specifically, it is preferable to apply 6 to 7 parts by weight of vegetable oil based on 10 parts by weight of the primary roasted seaweed.

Here, when vegetable oil is applied at less than 6 parts by weight with respect to 10 parts by weight of the primary roasted seaweed, the seasoned seaweed has a stiff texture, and when applied at more than 7 parts by weight, there is a problem that the seasoned seaweed feels greasy.

At this time, the vegetable oil may be selected from the group consisting of sesame oil, perilla oil, camellia oil, sancho oil, canola oil, brown rice oil, etc. and used, but is not limited thereto.

In the fourth step (S4), the seaweed coated with the vegetable oil is secondarily roasted. Specifically, the second roasting is preferably performed at a temperature of 300 to 350° C. for 2 to 4 seconds.

Here, when the secondary roasting temperature is less than 300 ° C, there is a problem that the savory taste of seasoned seaweed is less, and when it is higher than 350 ° C, there may be a problem that the seaweed is burned.

In addition, when the second roasting time is less than 2 seconds, there is a problem that the time is short and the seaweed is not sufficiently roasted, and when the time is greater than 4 seconds, there is a problem that the seaweed may burn.

In the fifth step (S5), seasoning powder is applied to the secondly roasted seaweed. Specifically, it is preferable to apply 3 to 4 parts by weight of seasoning powder with respect to 10 parts by weight of the secondly roasted seaweed, and in this case, the seasoning powder preferably includes at least one of collagen powder and cricket powder.

Collagen is a fibrous protein found in most animals, especially mammals, and occupies most of all connective tissues in the body, such as skin and cartilage. Because collagen is involved in the amount of moisture in the skin, it is commonly known that eating foods rich in collagen can prevent skin aging, joint weakness, and blood vessel damage. However, when actually ingested or administered orally, it is broken down into amino acids such as glycine and proline through proteolysis and then absorbed. To supplement insufficient collagen through intake, vitamin A, vitamin C, iron, etc. necessary for collagen synthesis are added. It is preferable to consume it together.

Blackheads are a type of krill caught in the sea near Japan and are very small at 1 cm in size. It is easy to misunderstand that the shrimp were caught when they were fry, but they have grown to this size. Although the shell of the gourd is not hard, it contains the nutrients of the shrimp as it is, so it is eaten sprinkled on food or rubbed. It is also used as a natural seasoning because it is rich in nutrients.

Here, when the seasoning powder is applied in an amount of less than 3 parts by weight with respect to 10 parts by weight of the secondary roasted seaweed, the amount is insignificant and the useful ingredients of the seasoning powder are not sufficiently included. There is a problem that the overall preference of seasoned seaweed is lowered.

In the sixth step (S6), seasoned seaweed is prepared by thirdly roasting seaweed coated with the seasoning powder. Specifically, the third roasting is preferably performed at a temperature of 350 to 400° C. for 1 to 2 seconds.

Here, when the third roasting temperature is less than 350 ℃, there is a problem that the crispy texture of the seasoned seaweed is less, and when it is greater than 400 ℃, there may be a problem that the seasoning powder is pressed to the seaweed.

In addition, when the third roasting time is less than 1 second, there is a problem in that the time is short and the seaweed is not completely baked, and when it is longer than 2 seconds, the seaweed burns and the color deteriorates and the taste deteriorates.

Hereinafter, experimental details for the seasoned seaweed manufacturing method according to the present invention will be described in detail.

1. Sensory evaluation according to the 1st roasting temperature

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 1]

In Comparative Example 1, seaweed was first roasted at a temperature of 100 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 1]

In Example 1, seaweed was first roasted at a temperature of 150 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 2]

In Example 2, seaweed was first roasted at a temperature of 200 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 3]

In Example 3, seaweed was first roasted at a temperature of 250 ° C., and seasoned seaweed was prepared based on the above manufacturing method.

[Example 4]

In Example 4, seaweed was first roasted at a temperature of 300 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

division 1st roasting temperature taste incense texture overall sign Comparative Example 1 100℃ 7.0 7.2 7.1 7.10 Example 1 150℃ 8.0 7.9 7.8 7.90 Example 2 200℃ 8.7 8.5 8.5 8.56 Example 3 250℃ 8.6 8.5 8.4 8.50 Example 4 300℃ 7.5 7.8 7.7 7.66

As shown in Table 1 above, when the primary roasting temperature was less than 200 ° C, the laver was not sufficiently roasted, so when seasoned laver was prepared, the taste and texture were less, resulting in a lower overall preference. The seaweed tasted burnt and the overall preference fell.

2. Sensory evaluation according to the first roasting time

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 2]

In Comparative Example 2, seaweed was first roasted for 1 second, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 5]

In Example 5, seaweed was first roasted for 2 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 6]

In Example 6, seaweed was first roasted for 3 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 7]

In Example 7, seaweed was first roasted for 4 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 8]

In Example 8, seaweed was first roasted for 5 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 9]

In Example 9, seaweed was first roasted for 6 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 10]

In Example 10, seaweed was first roasted for 7 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

division 1st roasting time taste incense texture overall sign Comparative Example 2 1 second 7.2 7.6 7.5 7.43 Example 5 2 seconds 7.9 7.8 8.0 7.90 Example 6 3 seconds 8.7 8.5 8.5 8.56 Example 7 4 seconds 8.5 8.5 8.5 8.50 Example 8 5 seconds 8.5 8.4 8.4 8.43 Example 9 6 seconds 7.8 7.7 7.4 7.63 Example 10 7 seconds 7.4 7.5 6.9 7.26

As shown in Table 2 above, when the first roasting time was less than 3 seconds, the time was short, so the seaweed was not baked, so the taste was less, and the overall preference was reduced. Overall acceptability decreased.

3. Sensory evaluation according to the secondary roasting temperature

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 3]

In Comparative Example 3, seaweed was secondarily roasted at a temperature of 200 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 11]

Example 11 roasted laver secondarily at a temperature of 250 ° C., and prepared seasoned laver based on the above manufacturing method.

[Example 12]

Example 12 roasted laver secondarily at a temperature of 300 ° C., and prepared seasoned laver based on the above manufacturing method.

[Example 13]

Example 13 roasted laver secondarily at a temperature of 350 ° C., and prepared seasoned laver based on the above manufacturing method.

[Example 14]

In Example 14, seaweed was secondarily roasted at a temperature of 400 ° C., and seasoned seaweed was prepared based on the above manufacturing method.

division 2nd roasting temperature taste incense texture overall sign Comparative Example 3 200℃ 7.5 7.4 7.5 7.46 Example 11 250℃ 8.0 7.9 7.6 7.83 Example 12 300℃ 8.7 8.5 8.5 8.56 Example 13 350℃ 8.6 8.5 8.4 8.50 Example 14 400℃ 6.9 7.1 7.4 7.13

As in Table 3 above, when the secondary roasting temperature was lower than 300 ° C, the savory taste of seasoned seaweed was less and the overall preference was lowered, and when it was higher than 350 ° C, the seaweed burned Overall acceptability decreased.

4. Sensory evaluation according to the second roasting time

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 4]

In Comparative Example 4, seaweed was secondarily roasted for 1 second, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 15]

In Example 15, seaweed was roasted secondarily for 2 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 16]

In Example 16, seaweed was secondarily roasted for 3 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 17]

In Example 17, seaweed was secondarily roasted for 4 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 18]

In Example 18, seaweed was secondarily roasted for 5 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 19]

In Example 19, seaweed was secondarily roasted for 6 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

division 2nd roasting time taste incense texture overall sign Comparative Example 4 1 second 7.5 7.8 7.9 7.73 Example 15 2 seconds 8.6 8.5 8.4 8.50 Example 16 3 seconds 8.7 8.5 8.5 8.56 Example 17 4 seconds 8.6 8.4 8.4 8.46 Example 18 5 seconds 7.7 7.6 7.9 7.73 Example 19 6 seconds 7.1 7.3 7.4 7.26

As shown in Table 4 above, when the second roasting time is less than 2 seconds, there is a problem that the overall preference decreases because the time is short and the fragrant aroma and taste of seaweed is reduced, and when it is longer than 4 seconds, the seaweed burns Overall acceptability decreased.

5. Sensory evaluation according to seasoning powder application amount

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 5]

In Comparative Example 5, seasoned laver was prepared based on the above manufacturing method without applying seasoning powder to 10 parts by weight of secondly roasted laver.

[Example 20]

In Example 20, 1 part by weight of seasoning powder was applied to 10 parts by weight of secondly roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 21]

In Example 21, 2 parts by weight of seasoning powder was applied to 10 parts by weight of secondary roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 22]

In Example 22, 3 parts by weight of seasoning powder was applied to 10 parts by weight of secondly roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 23]

In Example 23, 4 parts by weight of seasoning powder was applied to 10 parts by weight of secondly roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 24]

In Example 24, 5 parts by weight of seasoning powder was applied to 10 parts by weight of secondly roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 25]

In Example 25, 6 parts by weight of seasoning powder was applied to 10 parts by weight of secondly roasted seaweed, and seasoned seaweed was prepared based on the above manufacturing method.

division Seasoning Powder Application Amount taste incense texture overall sign Comparative Example 5 0 parts by weight 6.0 6.5 6.7 6.40 Example 20 1 part by weight 7.0 7.5 7.6 7.36 Example 21 2 parts by weight 7.5 7.8 7.9 7.73 Example 22 3 parts by weight 8.6 8.5 8.4 8.50 Example 23 4 parts by weight 8.7 8.5 8.5 8.56 Example 24 5 parts by weight 7.7 7.6 7.9 7.73 Example 25 6 parts by weight 7.1 7.3 7.4 7.26

As in Table 5 above, when the seasoning powder was applied at less than 3 parts by weight with respect to 10 parts by weight of the secondly roasted seaweed, the amount was insignificant, so the taste of the seasoning powder was hardly felt, and the overall preference was reduced. 4 When applied in excess of parts by weight, the overall acceptability of the seasoned seaweed manufactured by excessive application was lowered.

6. Sensory evaluation according to the 3rd roasting temperature

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 6]

In Comparative Example 6, seaweed was third-roasted at a temperature of 300 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 26]

In Example 26, seaweed was third-roasted at a temperature of 350 ° C, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 27]

In Example 27, seaweed was third-roasted at a temperature of 400 ° C., and seasoned seaweed was prepared based on the above manufacturing method.

[Example 28]

In Example 28, seaweed was third-roasted at a temperature of 450 ° C., and seasoned seaweed was prepared based on the above manufacturing method.

division 3rd roasting temperature taste incense texture overall sign Comparative Example 6 300℃ 7.9 7.8 7.7 7.80 Example 26 350℃ 8.7 8.5 8.5 8.56 Example 27 400℃ 8.6 8.4 8.5 8.50 Example 28 450℃ 7.8 7.9 7.6 7.76

As shown in Table 6 above, when the third roasting temperature was less than 350 ° C, the crispy texture of the seasoned laver was less and the overall preference was reduced. Significance decreased.

7. Sensory evaluation according to the 3rd roasting time

In order to compare the quality characteristics of seasoned seaweed, sensory evaluation was conducted after training graduate students in the Department of Food Science and Technology who were recognized for their suitability as inspectors for the purpose of this experiment. Sensory evaluation items were conducted on a 9-point likert scale in which taste, aroma, texture, and overall acceptability were evaluated with 9 points for very good and 1 point for very bad.

[Comparative Example 7]

In Comparative Example 7, seasoned seaweed was prepared based on the above manufacturing method without third roasting seaweed.

[Example 29]

Example 29 roasted laver three times for 1 second, and prepared seasoned laver based on the above manufacturing method.

[Example 30]

In Example 30, seaweed was roasted 3 times for 2 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

[Example 31]

In Example 31, seaweed was roasted 3 times for 3 seconds, and seasoned seaweed was prepared based on the above manufacturing method.

division 3rd roasting time taste incense texture overall sign Comparative Example 7 0 seconds 7.4 7.7 7.1 7.40 Example 29 1 second 8.5 8.5 8.5 8.50 Example 30 2 seconds 8.7 8.5 8.5 8.56 Example 31 3 seconds 7.8 7.9 7.6 7.76

As shown in Table 7 above, when the 3rd roasting time was less than 1 second, the time was short, so the seaweed was not completely roasted, reducing the overall flavor and reducing the overall preference. Overall acceptability decreased.

As such, it will be understood that the technical configuration of the present invention described above can be implemented in other specific forms without changing the technical spirit or essential features of the present invention by those skilled in the art to which the present invention pertains.

Therefore, the embodiments described above should be understood as illustrative and not restrictive in all respects, and the scope of the present invention is indicated by the claims to be described later rather than the detailed description, and the meaning and scope of the claims and their All changes or modified forms derived from equivalent concepts should be construed as being included in the scope of the present invention.

S1: The first step to prepare seaweed
S2: The second step of first roasting the prepared seaweed
S3: The third step of applying vegetable oil to the first roasted seaweed
S4: 4th step of secondary roasting of seaweed coated with vegetable oil
S5: 5th step of applying seasoning powder to secondly roasted seaweed
S6: 6th step of producing seasoned seaweed by thirdly roasting seaweed coated with seasoning powder

Claims (5)

The first step of preparing seaweed;
A second step of first roasting the prepared seaweed;
A third step of applying vegetable oil to the first roasted seaweed;
A fourth step of secondarily roasting the seaweed coated with the vegetable oil;
A fifth step of applying seasoning powder to the secondly roasted seaweed;
A sixth step of producing seasoned seaweed by thirdly roasting the seaweed coated with the seasoning powder;
In the fifth step, the seasoned seaweed manufacturing method, characterized in that the seasoned powder includes at least one of collagen powder and gourd powder. According to claim 1,
Seasoned seaweed manufacturing method, characterized in that the primary roasting in the second step is performed at a temperature of 200 to 250 ° C. for 3 to 5 seconds. According to claim 1,
Seasoned seaweed manufacturing method, characterized in that the secondary roasting in the fourth step is performed at a temperature of 300 to 350 ° C. for 2 to 4 seconds. According to claim 1,
Seasoned seaweed manufacturing method, characterized in that for applying 3 to 4 parts by weight of seasoning powder to 10 parts by weight of seaweed secondly roasted in the fifth step. According to claim 1,
Seasoned seaweed manufacturing method, characterized in that the third roasting in the sixth step is performed at a temperature of 350 to 400 ° C. for 1 to 2 seconds.

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