KR20230162286A - method for make coffee seasoned laver - Google Patents

Abstract

The present invention relates to a method for producing seasoned seaweed, which includes a water washing step (S100) of putting water collected from a seaweed farm into a water tank, adding clean water, and washing it with a mechanical device to remove foreign substances, etc.; A dried seaweed production step (S200) of producing dried seaweed in a dried form by naturally drying the seaweed raw material that has undergone the water washing step; A first drying step (S300) of producing dried seaweed by removing the moisture present inside the dried seaweed using infrared rays or a heater, etc. from the raw seaweed that has gone through the dried seaweed manufacturing step; The coffee powder solution is evenly sprayed and applied to the dried seaweed using a mechanical device on the surface of the seaweed that has gone through the first drying stage. When the coffee powder applied to the seaweed is dried, 3 coffee powders are applied to 100 parts by weight of dried seaweed. ~ 5 parts by weight, and when the coffee powder liquid is sprayed on the surface of the dried seaweed, the dried seaweed swells due to the moisture contained in the coffee powder liquid and penetrates into the seaweed tissue, but when the seaweed dries again, it is not used in the subsequent process or Since it may be detached from the seaweed tissue when consumed by consumers, in order to minimize this detachment, a coffee powder solution is applied in which 5 to 10 parts by weight of highly viscous starch is mixed with the coffee powder solution in an amount of 5 to 10 parts by weight per 100 parts by weight of the coffee powder solution. Step (S400); Since the steam to which the coffee powder liquid is applied is wet by the moisture contained in the coffee powder liquid, the steam is dried with heated air by a mechanical device at a temperature range of 70 to 90 ° C. with a humidity (RH) of 15% or less. , secondary drying step (S500) of removing moisture present inside dried seaweed; A first roasting step (S600) of producing roasted laver by heating the laver that has undergone the secondary drying step for 3 to 4 seconds in a temperature range of 250 to 270 ° C.; An oil application step (S700) of applying vegetable oil to the seaweed that has undergone the first roasting step to enhance the flavor; A seasoning step (S800) of adding and mixing additives including salt and dried flakes including dried anchovies, dried shrimp, and dried vegetables to the oil-coated grilled seaweed to add flavor (S800); A step of producing seasoned seaweed by applying a heat source to the seasoned roasted seaweed and baking it, by heating and baking the seasoned roasted seaweed for 8 to 10 seconds in a temperature range of 170 to 190 ° C., which is a temperature below the smoke point of oil. The second roasting step (S900) of producing seaweed; It relates to a method of manufacturing coffee seasoned seaweed, which includes a packaging step (S1000) of cutting the seasoned seaweed that has gone through the secondary roasting step into regular units and packaging it to commercialize it.

Description

Method for making coffee seasoned laver {method for make coffee seasoned laver}

The present invention relates to a method of manufacturing seasoned seaweed, and more specifically, to a method of manufacturing coffee seasoned seaweed by adding coffee ingredients to seasoned seaweed.

The present invention adds coffee ingredients to seaweed, so that while consuming seaweed, the coffee ingredients and aroma are also consumed, so that the health beneficial effects of seaweed and the beneficial effects of coffee can be obtained at the same time. The health benefits of seaweed are as follows.

Seaweed is a type of seaweed belonging to the seaweed genus. It grows like moss on rocks under the seas of Japan and China, mainly in Korea. Dried seaweed is collected from what has grown in that way and spread out to dry as if making paper. Nowadays, seaweed is mainly produced through farming.

In English-speaking countries, seaweed is called ‘dried laver’ or ‘seeweed.’ The name ‘seaweed’ can be translated as ‘sea weed,’ but to Westerners, seaweed is an inedible seaweed. Of course, ‘seaweed’ refers to all seaweeds that grow in the sea, but what we can see from the fact that seaweed is also called ‘seaweed’ is that seaweed is considered an ordinary weed that does not need to be treated specially.

However, significant changes have occurred in recent years. In the English-speaking world, just 10 years ago, many people thought dried seaweed was a strange food eaten by Koreans or Japanese and called it ‘black paper’, but now it can be easily found in most grocery stores. In English-speaking countries, ‘seasoned seaweed’ baked with oil is called ‘seeweed snack’ and, as the name suggests, it is eaten like a snack. In addition, they extract the healthy ingredients found in abundance in seaweed and make and sell various health foods.

The reason seaweed has become such a world-famous food is because the following effects have been proven.

Seaweed is a very good source of protein among plant foods. When it comes to protein sources, we usually think of animal foods, and when it comes to plant-based foods, we think of beans and nuts. However, the amount of protein contained in the same weight of dried seaweed is twice that of soybeans and about three times that of eggs.

Seaweed is rich in amino acids. Protein is broken down into amino acids during digestion and absorbed, and as the protein content shows, seaweed is rich in amino acids. Seaweed is also rich in fiber, and fiber is known to be beneficial for the body's cholesterol control and intestinal health.

Seaweed, a seaweed, is rich in various minerals such as calcium, potassium, iron, zinc, manganese, copper, and iodine. Seaweed is rich in various vitamins, including vitamins A, C, B1, and B2.

Seaweed contains a lot of antioxidants. Antioxidants are known to be beneficial to our health in a variety of ways, including counteracting cell transformation and aging caused by oxidative stress in our bodies.

Coffee lowers the risk of type 2 (adult) diabetes. It is especially beneficial for people in the pre-diabetes stage. A paper was published in ‘Nutrition Reviews’ showing that for every cup of coffee consumed a day, the risk of developing type 2 diabetes decreases by 6%. This is believed to be due to the phytochemicals in coffee, such as various antioxidant and anti-inflammatory ingredients, and ingredients that increase sensitivity to insulin. The effect of reducing the risk of diabetes was found not only in regular coffee with caffeine but also in people who enjoy decaffeinated coffee.

Coffee is said to help heart health. A paper was published showing that drinking more than one cup of coffee a day can reduce the risk of heart failure by 60%. Some studies have shown that coffee is beneficial even for people who have not been diagnosed with heart disease. People who drink up to three cups of coffee a day have a lower risk of death from stroke, cardiovascular disease, and all causes.

Coffee promotes brain health. Studies have shown that regular caffeine consumption protects the brain. The 'Journal of Alzheimer's Disease' reported that in a study on seniors aged 65 to 84, those who drank one or two cups of coffee every day had a lower rate of mild cognitive impairment than those who did not drink coffee at all or rarely, and that coffee helps prevent Parkinson's disease. Research results were also published.

Coffee is said to make you feel better when consumed. According to a study by Harvard University Medical School in the United States, drinking coffee reduces the risk of depression by almost one-third. It is known that the depression-relieving effect is related to coffee's anti-inflammatory properties. Some antidepressant properties in coffee reduce the level of inflammation in the body, thereby alleviating depression. Coffee also contains phytochemicals that serve as food for beneficial bacteria in the intestines. Good bacteria in the gut can produce other mood-boosting compounds that act on the brain.

Coffee increases athletic performance. There is a paper that says drinking coffee before exercise improves blood circulation, endurance, and muscle strength, and reduces pain. Research has shown that drinking coffee 30 minutes before exercising can especially promote fat burning.

Likewise, seaweed and coffee are very beneficial foods for improving the health of the human body, and because of these beneficial effects, attempts were made to add coffee ingredients to seaweed, but they often focused only on the efficacy of coffee and ignored the texture.

When it comes to food, the nutrients it contains are important, but when a person chews the food and consumes it, the texture and aroma are also very important. Even if it contains the same nutrients, if the texture is not good, you will not eat it well.

Most of the recent seaweed processing is commercialized, but if the texture is not good, it will not be chosen by consumers and will lose its competitiveness in the market. In other words, it is very important to increase the texture by adding coffee ingredients to seaweed, and the seaweed containing coffee ingredients developed so far has not been able to satisfy this goal.

Republic of Korea Patent No. 10-2378818 Republic of Korea Patent No. 10-1177078 Republic of Korea Patent Publication No. 10-2015-8285 Republic of Korea Patent Publication No. 10-2002-24985

The present invention is intended to solve the problems described above. While manufacturing seasoned seaweed, coffee ingredients are added to the seasoned seaweed, but when the seasoned seaweed is chewed, the coffee powder, which is the raw material of the coffee ingredient, is also chewed to improve the texture of the seasoned seaweed and to improve the seasoned seaweed. The aim is to provide a method for manufacturing coffee seasoned seaweed that prevents coffee powder from being separated from the seasoned seaweed during the manufacturing process or after the manufacturing process is completed.

In order to achieve the above object, the present invention provides a method for producing seasoned seaweed, which includes a water washing step (S100) of putting water from a seaweed farm into a water tank, adding clean water, and washing it with a mechanical device to remove foreign substances, etc.; A dried seaweed production step (S200) of producing dried seaweed in a dried form by naturally drying the seaweed raw material that has undergone the water washing step; A first drying step (S300) of producing dried seaweed by removing the moisture present inside the dried seaweed using infrared rays or a heater, etc. from the raw seaweed that has gone through the dried seaweed manufacturing step; Coffee powder that has gone through the green bean processing process is mixed with water on the surface of the laver that has gone through the first drying step, and sprayed and applied evenly to the dried laver using a mechanical device. When the coffee powder applied to the laver is dried, it is dried. The amount of coffee powder is 3 to 5 parts by weight per 100 parts by weight, and when the coffee powder liquid is sprayed on the surface of dried seaweed, the dried seaweed swells due to the moisture contained in the coffee powder liquid and penetrates into the seaweed tissue. If the seaweed is dried again, it may be detached from the seaweed tissue during subsequent processes or when consumed by consumers. To minimize this detachment, 5 to 10 parts by weight of highly viscous starch is mixed with the coffee powder solution for 100 parts by weight of the coffee powder solution. A coffee powder liquid application step (S400); Since the steam to which the coffee powder liquid is applied is wet by the moisture contained in the coffee powder liquid, the steam is dried with heated air by a mechanical device at a temperature range of 70 to 90 ° C. with a humidity (RH) of 15% or less. , secondary drying step (S500) of removing moisture present inside dried seaweed; A first roasting step (S600) of producing roasted laver by heating the laver that has undergone the secondary drying step for 3 to 4 seconds in a temperature range of 250 to 270 ° C.; An oil application step (S700) of applying vegetable oil to the seaweed that has undergone the first roasting step to enhance the flavor; A seasoning step (S800) of adding and mixing additives including salt and dried flakes including dried anchovies, dried shrimp, and dried vegetables to the oil-coated grilled seaweed to add flavor (S800); A step of producing seasoned seaweed by applying a heat source to the seasoned roasted seaweed and baking it, by heating and baking the seasoned roasted seaweed for 8 to 10 seconds in a temperature range of 170 to 190 ° C., which is a temperature below the smoke point of oil. The second roasting step (S900) of producing seaweed; A packaging step (S1000) of cutting the seasoned seaweed that has gone through the secondary roasting step into regular units and then packaging and commercializing the seasoned seaweed is provided.

According to the present invention, coffee components are added to seasoned seaweed, so when seasoned seaweed is consumed, beneficial ingredients of seaweed and beneficial ingredients of coffee can be obtained together. In addition, the particle size of the coffee powder, which is the raw material of the coffee ingredient, is set to 50 ~ 100㎛, so that the coffee powder can be chewed when chewing the seasoned seaweed, improving the texture, and the coffee powder is manufactured by adding highly viscous potato starch to the coffee powder. It does not detach from the seasoned seaweed during processing or consumption, and since it is potato starch with a relatively low sugar content, changes in the inherent texture of the seasoned seaweed can be minimized.

Figure 1 is a manufacturing process diagram of the coffee seasoned seaweed manufacturing method according to the present invention.

The present invention will be described in detail with reference to the attached drawings as follows.

As shown in Figure 1, the manufacturing method of seasoned coffee seaweed from the water washing step to the packaging step is explained.

- Moisture cleaning step - (S100)

The seaweed collected from the seaweed farm is placed in a water tank at the seaweed manufacturing plant, filled with clean water, and washed with a mechanical device to remove foreign substances.

- Dried seaweed manufacturing stage - (S200)

Dried seaweed in a dried form can be manufactured by naturally drying the raw seaweed that has gone through the water-washing process. Dried seaweed can be produced by drying the raw seaweed that has gone through the water washing step in the shade at a temperature of 15 to 20°C for 20 to 40 hours.

- Seaweed 1st drying stage - (S300)

In the first drying step of the seaweed, dried seaweed can be manufactured by removing the moisture present inside the dried seaweed using infrared rays or a heater, etc. from the raw seaweed that has gone through the dried seaweed manufacturing step. By drying within a temperature range, the moisture present inside the dried seaweed is removed.

At temperatures below 200°C, moisture may not be sufficiently removed, and the surface of dried seaweed dried above 220°C may have a problem where the shape of the seaweed is deformed due to excessive heat. Therefore, drying seaweed should be done in the temperature range of 200 to 220°C. It is desirable to carry out

- Coffee powder liquid application step - (S400)

The coffee powder application step is to dilute the coffee powder in water and spray it on the first dried seaweed. To make coffee powder, you must first go through the process of processing green coffee beans. The process of producing coffee powder from green coffee beans is as follows.

A green bean sorting process to select defective beans and foreign substances from the green coffee beans, a roaster preheating process to preheat the drum of the roaster for roasting the green beans to 210°C to 220°C, and the green beans selected in the green bean sorting process are placed in the preheated drum of the roaster. A green bean roasting process of making coffee beans by placing them in the coffee beans and roasting them for 60 to 70 minutes. After the green bean roasting process, the coffee beans are first cooled to a temperature of 12°C to 15°C, and then the coffee beans are aged at a low temperature for 3 to 4 hours. Maturation process, coffee bean quick-freezing process of placing the primary cooled coffee beans in a freezer at -25°C to -30°C and rapid secondary freezing after the coffee bean cooling and low-temperature aging process, coffee beans quickly frozen after the coffee bean quick-freezing process A coffee bean grinding process of grinding to a particle size of 50 ~ 100㎛, 100 parts by weight of coffee powder that has undergone the coffee bean grinding process is boiled at 100 ℃, 100 parts by weight of water cooled to 20 ~ 25 ℃ is added and stirred to obtain a coffee powder solution. It consists of a manufacturing process.

Here, the smaller the particle size of the coffee powder, the better it penetrates into the seaweed tissue after being applied to the seaweed, making it difficult for the coffee powder to be separated from the seaweed tissue during subsequent processes or when consumed by consumers. However, if the particle size is less than 50㎛, it is possible to chew the seaweed. There is little feeling of chewing the coffee powder that has seeped into the seaweed tissue, so the texture is poor. Even if you do not feel the coffee powder being chewed when you chew the seaweed, you can fully enjoy the benefits of coffee because the aroma of the coffee does not deteriorate. However, if you do not feel the chewing sensation of the coffee powder, the feeling that it is coffee seaweed is reduced and you cannot trust that it is coffee seaweed, which reduces the marketability of seaweed. This falls significantly.

If the particle size of the coffee powder is 100㎛ or more, it has a good chewy texture, but even if it is sprayed and applied to the surface of the seaweed, the particles are large and do not penetrate well into the structure of the seaweed. Therefore, the seaweed is damaged in the subsequent process after drying the seaweed or when the consumer consumes the seaweed. It is easily separated from the tissue by its own weight. When the coffee powder is detached, it can scatter like dust, which has a negative impact on the marketability of the seaweed. As the coffee powder is reduced in the structure of the seaweed, the texture and aroma of the coffee in the coffee seaweed inevitably decreases.

When coffee powder liquid is sprayed on the surface of dried seaweed, the dry seaweed swells due to moisture contained in the coffee powder liquid and seeps into the seaweed tissue. However, when the seaweed dries again, it is absorbed into the seaweed tissue during subsequent processes or when consumed by consumers. Since detachment may occur, 5 to 10 parts by weight of highly viscous starch is mixed with the coffee powder solution in an amount of 5 to 10 parts by weight based on 100 parts by weight of the coffee powder solution in order to minimize this detachment.

The starch used is potato starch. Sweet potato starch or corn starch can be used, but sweet potato starch and corn starch contain more sugar than potato starch, which changes the inherent taste of seaweed to a sweet taste, so potato starch, which has relatively less sugar, is used.

In this way, when the coffee powder solution mixed with starch is sprayed and applied to the surface of seaweed, it penetrates into the seaweed tissue and has a strong binding force with the seaweed tissue during the drying process described later due to the viscosity of the starch, so that the coffee powder is separated from the seaweed tissue. It does not come off easily. In addition, because the coffee powder is wrapped in starch and coated with starch, the coffee aroma does not volatilize. When seaweed is consumed, the seaweed tissue is broken and the coating layer is peeled off, releasing the coffee aroma.

If you feel the texture of potato starch when chewing coffee laver, the original taste of the coffee laver is deteriorated, so the particle size of potato starch is set to 20㎛ or less so that you can hardly feel the chewy taste of potato starch.

The coffee powder liquid that has gone through the entire process is sprayed evenly on the surface using a mechanical device while the coffee powder liquid has gone through the first drying step. When the coffee powder liquid is dried, 3 to 5 parts by weight of coffee powder is applied to 100 parts by weight of dried laver. Make sure it is included.

- Seaweed 2nd drying stage - (S500)

In the second drying step of the steam, in the coffee powder application step, the steam is wet by the moisture contained in the coffee powder liquid, so the steam is heated with air by a mechanical device and humidity (RH) in the temperature range of 70 to 90 ° C. By drying to 15% or less, the moisture present inside the dried seaweed is removed. Drying at a high temperature, such as in the first drying stage, shortens the drying time, but if the coffee powder is exposed to high temperatures for more than 20 seconds, its properties change and the texture and aroma of the coffee deteriorate. Relatively high heat is applied in the seaweed roasting process described later, but the heating time is also short.

- 1st roasting stage - (S600)

The first roasting step is a step of producing roasted seaweed by applying a heat source to dried seaweed and baking it.

In the first roasting step, roasted seaweed can be produced by heating dried seaweed at a temperature range of 250 to 270°C for 3 to 4 seconds. By going through the first roasting stage, the color of the roasted seaweed changes to blue-green, and the roasting process The moisture remaining in the dried seaweed is also removed.

In the first roasting step, the dried seaweed can be baked by heating the unseasoned dried seaweed to a temperature range of 250 to 270 ° C. After heating the unseasoned dried seaweed at a high temperature as described above, later In the process, oil is applied, seasoned by adding salt-containing additives and dried flakes such as dried anchovies, dried shrimp, dried vegetables, etc., and then baked again at a low temperature below the smoke point to produce seasoned seaweed, removing harmful substances such as benzopyrene. It can prevent the formation of ingredients and prevent the generation of unpleasant odors due to denaturation of oil at high temperatures.

- Oil application step - (S700)

In the oil application step, the flavor of the seasoned seaweed manufactured by applying oil to the roasted seaweed can be improved. The oil includes sesame oil, perilla oil, soybean oil, olive oil, soybean oil, corn oil, corn oil, grape seed oil, sunflower seed oil, and canola oil. , any one or more vegetable oils selected from the group consisting of safflower seed oil and cottonseed oil may be used.

- Seasoning stage - (S800)

The seasoning step is a step of adding and mixing additives containing salt and dry flakes containing dried anchovies, dried shrimp, and dried vegetables to the oil-coated grilled seaweed and seasoning them.

In the seasoning step, salty taste can be added to the grilled seaweed by applying 1.0 to 2.0 parts by weight of salt per 100 parts by weight of oil-coated grilled seaweed, and dried flakes containing dried anchovies, dried shrimp and dried vegetables 2 ~ By adding 4 parts by weight, the taste and nutrition of grilled seaweed can be improved and consumer preference can be doubled.

As described above, the composition of the additives used in seasoned seaweed can be added in various modifications, and the composition of the additives is known to those skilled in the art.

- 2nd roasting stage - (S900)

The second roasting step is a step of producing seasoned seaweed by applying a heat source to the seasoned roasted seaweed and baking it. In the second roasting step, seasoned seaweed can be produced by heating and baking the seasoned roasted seaweed for 8 to 10 seconds at a temperature range of 170 to 190°C, which is a temperature below the smoke point of oil. The present invention is as described above. By going through a secondary roasting step at a low temperature, it is possible to produce seasoned seaweed with a savory flavor by preventing the formation of harmful components such as benzopyrene and preventing unpleasant odors due to denaturation of oil at high temperatures.

The smoke point of the known oils generally used in producing seasoned seaweed is about 210°C for soybean oil, and the smoke point of oils commonly used in making seasoned seaweed is about 220°C. In the case of manufacturing, if the oil-coated seaweed is heated above the smoke point, carcinogens such as benzopyrene or components harmful to the human body such as trans fat, active oxygen, and peroxide may be generated due to denaturation of the oil component.

Therefore, in the present invention, before seasoning the seasoned seaweed, it is first heated at a temperature range of 250 to 270°C, oil is applied, and additives containing salt and dried flakes such as dried anchovies, dried shrimp, and dried vegetables are added for seasoning. By making seasoned seaweed by heating it again at a temperature of 170 ~ 190℃, which is below the smoke point, carcinogens such as benzopyrene, trans fat, active oxygen, and peroxides harmful to the human body due to denaturation of oil components are removed. It can prevent the formation of ingredients and improve the aroma and flavor of seasoned seaweed.

- Packaging stage - (S1000)

The packaging step is a step in which the seasoned seaweed is cut into certain units and then packaged to commercialize the product. The configuration of cutting, packaging, and commercializing the seasoned seaweed in the packaging step can be modified in various ways depending on the purpose of the manufacturer or consumer.

<Example 1>

After preparing raw seaweed, it was washed in purified brine with a salinity of 6% and a temperature of 45°C, dehydrated, and dried in the shade at a temperature of 22°C for 25 hours to prepare dried seaweed. Here, the coffee powder solution was sprayed evenly on the surface of the dried laver and applied at 3% by weight of the total weight. Roasted seaweed was prepared by drying the seaweed to which the coffee powder solution was applied at 70 to 90°C, drying the dried seaweed again at a temperature of 220°C, and then heating it at a temperature of 270°C. Next, oil was applied to the grilled seaweed, salt was sprinkled on it, and dried flakes including dried anchovies, dried shrimp, and dried vegetables were added and seasoned, and the grilled seaweed coated with the oil, salt, and dried flakes was stirred at 180 degrees Celsius. Coffee seasoned seaweed was prepared by baking at a temperature of ℃.

<Example 2>

Seasoned seaweed was prepared in the same manner as in Example 1, but in Example 2, 4% by weight of the total weight of the seaweed was applied with coffee powder solution.

<Example 3>

Seasoned seaweed was prepared in the same manner as in Example 1. In Example 3, the coffee powder solution was prepared by applying 5% by weight of the total weight of the seaweed.

<Sensory evaluation>

Coffee seasoned seaweed prepared according to Examples 1, 2, and 3 as described above and general seasoned seaweed from famous brands sold on the market were randomly selected and sensory evaluation was conducted on flavor, taste, texture, etc., and the results are presented below. It is shown in [Table 1]. The sensory test was conducted on 100 general consumers, and a 5-point scoring method was used for scores and evaluation criteria.

Table 1 below compares flavor, taste, and texture: "5 is very good. 4 is good. 3 is average. 2 is not good. 1 is bad." After evaluating, the average value was calculated.

division Example 1 Example 2 Example 3 Common seasoned seaweed zest 4.5 4.6 4.5 4.5 taste 4.6 4.7 4.7 4.6 Texture 4.7 4.8 4.6 4.4 Comprehensive preference 4.6 4.7 4.6 4.5

As shown in Table 1 above, it can be seen that the coffee seasoned seaweed according to the present invention is relatively superior in flavor, taste, texture, and overall preference compared to general seasoned seaweed. There is a slight difference in preference depending on each example, but the average is 4.6. The degree was indicated, and although there was no difference in flavor or taste depending on the difference in coffee powder liquid, it can be seen that there was a difference in severity. In other words, it can be seen that the coffee powder liquid had the best texture when the seasoned seaweed weight was 4% by weight, and if it was lower or higher than that, the texture actually deteriorated. Therefore, in order to increase the texture, it is most desirable for the seasoned seaweed to contain 0.4% by weight of coffee powder solution of the total weight.

S100: Moisture cleaning step
S200: Dried seaweed manufacturing stage
S300: First drying stage of seaweed
S400: Coffee powder application step
S500: Seaweed 2nd drying stage
S600: First roasting stage of seaweed
S700: Oil application step
S800: Seasoning stage
S900: Second roasting stage of seaweed
S1000: Packaging stage

Claims (3)

In the method of manufacturing seasoned seaweed,
A seaweed cleaning step (S100) in which the seaweed collected from the seaweed farm is placed in a water tank, filled with clean water, and washed with a mechanical device to remove foreign substances, etc.;
A dried seaweed production step (S200) of producing dried seaweed in a dried form by naturally drying the seaweed raw material that has undergone the water washing step;
A first drying step (S300) of producing dried seaweed by removing the moisture present inside the dried seaweed using infrared rays or a heater, etc. from the raw seaweed that has gone through the dried seaweed manufacturing step;
The coffee powder solution is evenly sprayed and applied to the dried seaweed using a mechanical device on the surface of the seaweed that has gone through the first drying stage. When the coffee powder solution applied to the seaweed is dried, the coffee powder solution is applied to the dried seaweed based on 100 parts by weight of the dried seaweed. It is set to 3 to 5 parts by weight, and when the coffee powder solution is sprayed on the surface of the dried seaweed, the dry seaweed swells due to the moisture contained in the coffee powder liquid and penetrates into the seaweed tissue, but when the seaweed dries again, the subsequent process However, since it may be detached from the seaweed tissue when consumed by consumers, in order to minimize such detachment, a coffee powder solution is applied in which 5 to 10 parts by weight of highly viscous starch is mixed with the coffee powder solution per 100 parts by weight of the coffee powder solution. Application step (S400);
Since the steam to which the coffee powder liquid is applied is wet by the moisture contained in the coffee powder liquid, the steam is dried with heated air by a mechanical device at a temperature range of 70 to 90 ° C. with a humidity (RH) of 15% or less. , secondary drying step (S500) of removing moisture present inside dried seaweed;
A first roasting step (S600) of producing roasted laver by heating the laver that has undergone the secondary drying step for 3 to 4 seconds in a temperature range of 250 to 270 ° C.;
An oil application step (S700) of applying vegetable oil to the seaweed that has undergone the first roasting step to enhance the flavor;
A seasoning step (S800) of adding and mixing additives including salt and dried flakes including dried anchovies, dried shrimp, and dried vegetables to the oil-coated grilled seaweed to add flavor (S800);
A step of producing seasoned seaweed by applying a heat source to the seasoned roasted seaweed and baking it, by heating and baking the seasoned roasted seaweed for 8 to 10 seconds in a temperature range of 170 to 190 ° C., which is a temperature below the smoke point of oil. The second roasting step (S900) of producing seaweed;
A packaging step (S1000) of cutting the seasoned seaweed that has gone through the secondary roasting step into certain units and then packaging and commercializing it;
A method for manufacturing coffee seasoned seaweed, comprising: According to paragraph 1,
Starch added to coffee powder solution is
A method of producing coffee-seasoned seaweed, characterized in that it is made entirely of potatoes, as the sugar content is less than that of sweet potato starch or corn starch, so that the inherent taste of seaweed does not change to sweetness. According to paragraph 1,
A method of producing coffee seasoned seaweed, characterized in that the coffee powder solution has a particle size of 50 to 100㎛ to increase the texture by allowing a chewy taste to be felt when consuming the seaweed.