KR20230117778A - Method of manufacturing seasoned laver using ramie leaves - Google Patents

Abstract

The present invention provides a method for producing seasoned seaweed using ramie leaves, which is beneficial to the human body and has significantly improved sensory properties using ramie leaves.

Description

Manufacturing method of seasoned seaweed using ramie leaves {METHOD OF MANUFACTURING SEASONED LAVER USING RAMIE LEAVES}

The present invention relates to a method for manufacturing seasoned seaweed using ramie leaves.

Kim is an algae belonging to the red algae purple hair family. Generally, the length of the body is about 30 cm. This laver grows attached to rocks in the sea like moss and is edible. Such laver contains a lot of protein and vitamins, and is known as a nutrient-rich food. Specifically, seaweed contains a large amount of protein, vitamins A, B1, B2, B6, B12, C, etc., and is of high interest as a health food.

In general, dried seaweed can be consumed by itself, but it is highly utilized in the form of seasoned seaweed after oil treatment, seasoning treatment, and salt treatment. In the case of seasoned seaweed, depending on the baking temperature, baking time, seasoning treatment, etc., the taste, color, and aroma all change, and seasoned seaweed having various tastes and shapes is sold.

Recently, according to the diversification of dietary life and the well-being craze, there is a continuing demand for seasoned seaweed with excellent nutritional properties as well as taste. Accordingly, for example, Korean Patent Registration No. 10-1366969 discloses seasoned seaweed using black garlic.

On the other hand, ramie leaves contain a large amount of calcium and flavonoids, so they are good for bone health and intestinal health, improve adult diseases and gynecological diseases, and are effective in anticancer effects, anemia improvement, and skin improvement. However, there is a lack of development of seasoned seaweed with remarkably excellent sensory characteristics.

Republic of Korea Patent No. 10-1366969

An object of the present invention is to provide a method for producing seasoned seaweed using ramie leaves, which is beneficial to the human body and has significantly improved sensory characteristics using ramie leaves.

The object of the present invention is not limited to the technical problem as described above, and another technical problem may be derived from the following description.

In order to achieve the above object, in the present invention, a first step of baking at 100 ~ 150 ° C. the foreign matter removed; A second step of applying a primary seasoning composition containing jade oil, ramie leaf concentrate, and a food surfactant to the roasted seaweed; A third step of baking the seaweed coated with the primary seasoning composition at 100 to 150 ° C; A fourth step of applying a secondary seasoning composition containing sesame oil and ramie leaf powder to the roasted seaweed; A fifth step of applying refined salt powder to the second seasoning composition applied; And a sixth step of baking the laver coated with the refined salt powder at 260 to 280 ° C., wherein the primary seasoning composition includes 30 to 50 parts by weight of the ramie leaf concentrate and the food interface based on 100 parts by weight of the corn oil. It contains 1 to 5 parts by weight of an active agent, and the food surfactant includes lecithin, polysorbate 20, and sorbitan stearate.

In the first step, the seaweed may be baked for 15 to 30 seconds.

The primary seasoning composition may include 40 to 45 parts by weight of the ramie leaf concentrate and 4 to 5 parts by weight of the food surfactant based on 100 parts by weight of the corn germ oil.

The food surfactant may include lecithin, polysorbate 20, and sorbitan stearate in a weight ratio of 3 to 6:1:1.

In the third step, the seaweed may be baked for 15 to 20 seconds.

The secondary seasoning composition may include 10 to 20 parts by weight of the ramie leaf powder based on 100 parts by weight of the sesame oil.

In the sixth step, the seaweed may be roasted for 5 to 8 seconds.

According to the present invention, it is possible to provide a method for producing seasoned seaweed that is beneficial to health using ramie leaves and has remarkably excellent sensory characteristics such as taste, color, aroma, and texture.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily practice the present invention with reference to the accompanying drawings. However, the present invention may be embodied in many different forms and is not limited to the embodiments described herein. And in order to clearly explain the present invention in the drawings, parts irrelevant to the description are omitted.

Terms or words used in the specification and claims of the present invention are not limited to the usual or dictionary meaning, and the inventor can properly define the concept of the term in order to explain his/her invention in the best way. Based on the principle, it should be interpreted as a meaning and concept consistent with the technical idea of the present invention.

Throughout the specification of the present invention, when a part "includes" a certain component, it means that it may further include other components, not excluding other components unless otherwise stated. .

Throughout the specification of the present invention, "A and/or B" means A or B, or A and B.

Although the present invention has been specifically described below, the present invention is not limited thereto.

The present invention provides a method for producing seasoned seaweed using ramie leaves.

In one embodiment of the present invention, a first step of baking at 100 ~ 150 ° C. the laver from which foreign substances are removed; A second step of applying a primary seasoning composition containing jade oil, ramie leaf concentrate, and a food surfactant to the roasted seaweed; A third step of baking the seaweed coated with the primary seasoning composition at 100 to 150 ° C; A fourth step of applying a secondary seasoning composition containing sesame oil and ramie leaf powder to the roasted seaweed; A fifth step of applying refined salt powder to the second seasoning composition applied; And a sixth step of baking the laver coated with the refined salt powder at 260 to 280 ° C., wherein the primary seasoning composition includes 30 to 50 parts by weight of the ramie leaf concentrate and the food interface based on 100 parts by weight of the corn oil. It contains 1 to 5 parts by weight of an active agent, and as the food surfactant includes lecithin, polysorbate 20, and sorbitan stearate, sensory properties such as taste, color, scent, and texture while beneficial to health using ramie leaves This remarkably excellent method for producing seasoned seaweed is provided.

Hereinafter, the method of manufacturing seasoned seaweed will be described in detail for each step.

(a) a first step of baking the seaweed from which foreign substances are removed at 100 to 150 ° C;

In the first step of this embodiment, the laver from which foreign substances are removed may be baked at 100 to 150 ° C, specifically 110 to 140 ° C, more specifically 120 to 130 ° C. In particular, in the first step of this embodiment, by roasting dried seaweed from which foreign substances are removed at 120 to 130 ° C., it is possible to remove moisture from the seaweed and implement a crispy texture.

If, in the first step of this embodiment, the laver is baked at a temperature of less than 100 ° C, the sensory properties of the seasoned laver may be deteriorated. On the other hand, when the seaweed is baked at a temperature higher than 150 ° C. in the first step of the present embodiment, there may be a problem that the seaweed is torn or crumbled when each seasoning composition is applied in the second or fourth step. .

In the first step of this embodiment, the seaweed may be baked at 100 to 150 ° C, for 15 to 30 seconds, specifically for 20 to 25 seconds. In particular, by roasting the seaweed for 20 to 25 seconds in the first step of this embodiment, the sensory characteristics of the seasoned seaweed can be further improved.

(b) a second step of applying a primary seasoning composition containing corn oil, ramie leaf concentrate, and a food surfactant to the roasted seaweed;

In the second step of this embodiment, a primary seasoning composition containing jade oil, ramie leaf concentrate and food surfactant may be applied to the seaweed baked at 100 to 150 ° C. for 15 to 30 seconds in the first step.

Specifically, the primary seasoning composition of the present embodiment includes corn oil, and the corn oil is oil extracted from corn and may mean corn oil.

The primary seasoning composition of this embodiment includes the ramie leaf concentrate, and the ramie leaf concentrate may mean a concentrated solution obtained by drying the ramie leaves, extracting the dried ramie leaves with hot water, and then concentrating under reduced pressure.

The primary seasoning composition of this embodiment may include 30 to 50 parts by weight of the ramie leaf concentrate, specifically 40 to 45 parts by weight, based on 100 parts by weight of the corn oil. In particular, when the primary seasoning composition of this embodiment includes 40 to 45 parts by weight of the ramie leaf concentrate with respect to 100 parts by weight of the jade oil, the prepared seasoned laver has excellent taste and aroma of ramie leaves, and has excellent overall sensory properties. can do.

If the primary seasoning composition of this embodiment contains less than 30 parts by weight or more than 50 parts by weight of the ramie leaf concentrate with respect to 100 parts by weight of the corn germ oil, sensory properties may deteriorate.

The primary seasoning composition of this embodiment includes a food surfactant, and the food surfactant may include lecithin, polysorbate 20, and sorbitan stearate. In particular, the food surfactant of the present embodiment increases the miscibility of corn oil corresponding to the oily component and the concentrate of the ramie leaf by concentrating the hot water extract of the ramie leaf, so that the primary seasoning composition is applied to seaweed in a uniform state, so that overall sensory properties can be improved.

Specifically, the food surfactant of this embodiment may include lecithin, polysorbate 20, and sorbitan stearate in a weight ratio of 3 to 6: 1: 1, and in this case, each component constituting the primary seasoning composition As miscibility is improved, the sensory characteristics of seasoned laver prepared as a whole can be improved.

More specifically, the food surfactant of this embodiment may include lecithin, polysorbate 20, and sorbitan stearate in a weight ratio of 4 to 5: 1: 1, in this case, each component constituting the primary seasoning composition. Their miscibility is improved, and the sensory properties of the seasoned seaweed produced overall can be remarkably excellent.

The primary seasoning composition of this embodiment may include 1 to 5 parts by weight, specifically 4 to 5 parts by weight of the food surfactant based on 100 parts by weight of the corn oil. In particular, when the primary seasoning composition of this embodiment includes 4 to 5 parts by weight of the food surfactant based on 100 parts by weight of the corn oil, the sensory properties of the seasoned seaweed may be excellent.

If the primary seasoning composition of this example contains less than 1 part by weight or more than 5 parts by weight of the food surfactant based on 100 parts by weight of the corn germ oil, sensory properties may be deteriorated.

At this time, in the second step of the present embodiment, 70 to 100 parts by weight of the primary seasoning composition may be applied to 100 parts by weight of seaweed baked in the first step, but is not limited thereto.

(c) a third step of baking the laver coated with the primary seasoning composition at 100 to 150 ° C;

In the third step of this embodiment, the seaweed coated with the first seasoning composition in the second step may be baked at 100 to 150 ° C, specifically 110 to 140 ° C, more specifically 120 to 130 ° C. In particular, when the seaweed coated with the primary seasoning composition is baked at 120 to 130 ° C. in the third step of this embodiment, the sensory characteristics of the seasoned seaweed can be further improved.

If the laver is baked at a temperature of less than 100 ° C. in the third step of this embodiment, the sensory properties of the seasoned laver may be deteriorated. On the other hand, when the seaweed is baked at a temperature higher than 150 ° C. in the third step of the present embodiment, there may be a problem that the seaweed is torn or crumbled when each seasoning composition is applied in the fourth step.

In the third step of this embodiment, the seaweed may be baked at 100 to 150 ° C., and the seaweed may be baked for 15 to 20 seconds, specifically 18 to 20 seconds. In particular, by roasting the seaweed for 18 to 20 seconds in the third step of this embodiment, the sensory characteristics of the seasoned seaweed can be further improved.

(d) a fourth step of applying a secondary seasoning composition containing sesame oil and ramie leaf powder to the roasted seaweed;

In the fourth step of this embodiment, a secondary seasoning composition containing sesame oil and ramie leaf powder may be applied to the seaweed baked in the third step.

Specifically, the secondary seasoning composition of the present embodiment includes sesame oil, and the sesame oil is also called jinyu as oil obtained by squeezing sesame seeds.

The secondary seasoning composition of this embodiment includes ramie leaf powder, and the ramie leaf powder is obtained by washing the ramie leaf, drying it, and then pulverizing it, and may be pulverized to 100 to 300 mesh.

The secondary seasoning composition of this embodiment may include 10 to 20 parts by weight of the ramie leaf powder, specifically 16 to 18 parts by weight, based on 100 parts by weight of the sesame oil. In particular, when the secondary seasoning composition of this embodiment includes 16 to 18 parts by weight of the ramie leaf powder based on 100 parts by weight of the sesame oil, the sensory properties of the seasoned seaweed produced can be further improved.

If the secondary seasoning composition of this embodiment contains less than 10 parts by weight or more than 20 parts by weight of the ramie leaf powder with respect to 100 parts by weight of the sesame oil, the sensory properties of the seasoned seaweed produced may deteriorate. can

At this time, in the fourth step of the present embodiment, 90 to 120 parts by weight of the secondary seasoning composition may be applied to 100 parts by weight of seaweed baked in the first step, but is not limited thereto.

(e) a fifth step of applying refined salt powder to the second seasoning composition;

In the fifth step of this embodiment, the refined salt powder is applied before baking the seaweed coated with the secondary seasoning composition in the fourth step, so that the refined salt powder adheres better to the seaweed and the seasoning effect can be further improved.

At this time, in the fifth step of this embodiment, 3 to 7 parts by weight of the refined salt powder may be applied to 100 parts by weight of seaweed baked in the first step, but is not limited thereto.

(f) a sixth step of baking the laver coated with the refined salt powder at 260 to 280 ° C;

In the sixth step of this embodiment, the seaweed coated with refined salt powder in the fifth step may be baked at 260 to 280 ° C, specifically at 270 to 280 ° C. In particular, when the seaweed is baked at 270 to 280 ° C. in the sixth step of this embodiment, the sensory characteristics of the seasoned seaweed can be further improved.

If, in the sixth step of this embodiment, the laver is baked at a temperature of less than 260 ° C, the sensory properties of the seasoned laver may be deteriorated. On the other hand, when the laver is baked at a temperature higher than 280 ° C. in the sixth step of the present embodiment, there may be a problem in that the laver and the seasoning composition are burned.

In the sixth step of this embodiment, the seaweed may be baked at 260 to 280 ° C, and the seaweed may be baked for 5 to 8 seconds. In particular, by roasting the seaweed for 5 to 8 seconds in the sixth step of this embodiment, the sensory characteristics of the seasoned seaweed can be further improved.

Seasoned seaweed prepared according to the above may be subjected to a known post-treatment.

Hereinafter, the manufacturing method of seasoned seaweed using the ramie leaves of the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples. Since these examples are intended to illustrate the present invention only, the scope of the present invention is not to be construed as being limited by these examples.

[Example]

Examples 1 to 4

(a) The laver from which foreign substances were removed was baked at 120 to 130 ° C for 20 to 25 seconds.

(b) Subsequently, a primary seasoning composition in which 45 parts by weight of ramie leaf concentrate and 5 parts by weight of a food surfactant was mixed with respect to 100 parts by weight of corn oil was applied to the toasted seaweed. At this time, as shown in Table 1 [unit: weight ratio], a mixture of three components was used as each food surfactant in Examples 1 to 4.

Example 1 Example 2 Example 3 Example 4 lecithin One 4 5 8 polysorbate 20 One One One One Sorbitan Stearate One One One One

(c) The seaweed coated with the primary seasoning composition was baked at 120 to 130 ° C. for 18 to 20 seconds.

(d) After this, a secondary seasoning composition containing 18 parts by weight of the ramie leaf powder was applied to the roasted seaweed, respectively, based on 100 parts by weight of sesame oil.

(e) Refined salt powder was applied while the secondary seasoning composition was applied.

(f) Subsequently, seasoned laver was prepared by baking the laver coated with the refined salt powder at 270 to 280 ° C. for 5 to 8 seconds.

[Comparative Example]

Comparative Example 1

It was carried out in the same manner as in Example 2, except that the second step (b) was not carried out.

Comparative Example 2

It was carried out in the same manner as in Example 2, except that the fourth step (d) was not carried out.

Comparative Example 3

It was carried out in the same manner as in Example 2, except that the fifth step (e) was not carried out.

Comparative Examples 4 to 7

In the second step (b), it was prepared in the same manner as in Example 2, except that the primary seasoning composition prepared by mixing each component according to Table 2 [unit: parts by weight] was used.

unit: parts by weight Comparative Example 4 Comparative Example 5 Comparative Example 6 Comparative Example 7 corn oil 100 100 100 100 ramie leaf concentrate 20 60 45 45 food surfactant 5 5 0.1 10

Comparative Examples 8 to 9

In the fourth step (d), it was prepared in the same manner as in Example 2, except that the secondary seasoning composition prepared by mixing each component according to Table 3 [unit: parts by weight] was used.

unit: parts by weight Comparative Example 8 Comparative Example 9 Sesame oil 100 100 ramie leaf powder One 30

Comparative Example 10

In the first step (a), the same procedure as in Example 2 was carried out, except that the seaweed was baked at 80 ° C.

Comparative Example 11

In the third step (c), the same procedure as in Example 2 was carried out, except that the seaweed was baked at 80 ° C.

Comparative Example 12

In the sixth step (f), the same procedure as in Example 2 was carried out, except that the seaweed was baked at 230 ° C.

Comparative Example 13

In the sixth step (f), the same procedure as in Example 2 was carried out, except that the seaweed was baked at 300 ° C.

[Experimental example]

Experimental Example 1: Evaluation of sensory properties

Seasoned seaweed prepared in Example 1 was consumed by 20 males and 20 females (age: 10 to 50 in the same ratio), and their sensory characteristics were evaluated on a scale of 1 to 5, and the average value was shown in Table 4 [unit: score].

Specifically, the sensory characteristics were evaluated with a total of 4 items: aroma, overall taste, overall color, and crispy texture of ramie leaves. It is crispy, which means that consumers' preference is excellent. That is, the higher the total score, the better the consumer's preference.

In addition, in the same manner as in Example 1, the sensory properties of the seasoned seaweed prepared according to Examples 2 to 4 and Comparative Examples 1 to 13 were evaluated, and the results are shown in Table 4 together.

scent of ramie leaves overall taste overall color crunchy texture total score Example 1 4.5 3.6 4 4 16 Example 2 4.5 4.5 4.5 4.5 18 Example 3 4.5 4.5 4.5 4.5 18 Example 4 4.5 3.5 4 4 16 Comparative Example 1 2 2 4 2 10 Comparative Example 2 2 2 4 2 10 Comparative Example 3 4 2 4 3 13 Comparative Example 4 One 2 2 3 8 Comparative Example 5 4.5 2 2 One 9.5 Comparative Example 6 2 2 2 3 9 Comparative Example 7 3 3 3 3 12 Comparative Example 8 One 2 2 3 8 Comparative Example 9 4.5 2 2 One 9.5 Comparative Example 10 3 2 3 One 9 Comparative Example 11 3 2 3 One 9 Comparative Example 12 3 2 3 One 9 Comparative Example 13 - - - - -

Looking at Table 4, it can be seen that in the case of this embodiment, it is possible to produce seasoned seaweed, which is beneficial to health and has remarkably excellent sensory characteristics, using ramie leaves.

On the other hand, in the case of Comparative Example 13, the seaweed and seasoning composition on the surface of seaweed were burned during the baking process, so the evaluation of the sensory properties itself was not possible.

As described above, the description of the present invention is for illustrative purposes, and those skilled in the art to which the present invention pertains can easily be modified into other specific forms without changing the technical spirit or essential features of the present invention. You will understand. Therefore, the embodiments described above are illustrative in all respects, and should be understood as non-limiting. For example, each component described as a single type may be implemented in a distributed manner, and similarly, components described as distributed may be implemented in a combined form.

The scope of the present invention is indicated by the following claims rather than the detailed description above, and all changes or modifications derived from the meaning and scope of the claims and equivalent concepts should be construed as being included in the scope of the present invention. do.

Claims (7)

A first step of baking the laver from which foreign substances are removed at 100 to 150 ° C;
A second step of applying a primary seasoning composition containing jade oil, ramie leaf concentrate, and a food surfactant to the roasted seaweed;
A third step of baking the seaweed coated with the primary seasoning composition at 100 to 150 ° C;
A fourth step of applying a secondary seasoning composition containing sesame oil and ramie leaf powder to the roasted seaweed;
A fifth step of applying refined salt powder to the second seasoning composition applied; and
A sixth step of baking the laver coated with the refined salt powder at 260 to 280 ° C; including,
The primary seasoning composition is
30 to 50 parts by weight of the ramie leaf concentrate and 1 to 5 parts by weight of the food surfactant based on 100 parts by weight of the corn oil,
The food surfactant is
A method for producing seasoned seaweed using ramie leaves, characterized in that it contains lecithin, polysorbate 20 and sorbitan stearate.
According to claim 1,
In the first step
Method for producing seasoned seaweed using ramie leaves, characterized in that the seaweed is baked for 15 to 30 seconds.
According to claim 1,
The primary seasoning composition is
Method for producing seasoned seaweed using ramie leaves, characterized in that it comprises 40 to 45 parts by weight of the ramie leaf concentrate and 4 to 5 parts by weight of the food surfactant based on 100 parts by weight of the corn germ oil.
According to claim 1,
The food surfactant is
A method for producing seasoned seaweed using ramie leaves, characterized in that it contains lecithin, polysorbate 20 and sorbitan stearate in a weight ratio of 3 to 6: 1: 1.
According to claim 1,
In the third step
Method for producing seasoned seaweed using ramie leaves, characterized in that the seaweed is baked for 15 to 20 seconds.
According to claim 1,
The secondary seasoning composition
Method for producing seasoned seaweed using ramie leaves, characterized in that it comprises 10 to 20 parts by weight of the ramie leaf powder relative to 100 parts by weight of the sesame oil.
According to claim 1,
In the sixth step
Method for producing seasoned seaweed using ramie leaves, characterized in that the seaweed is baked for 5 to 8 seconds.