KR20240003287A - Method for Manufacturing Seasoned Seaweed For Lunch Box - Google Patents

Abstract

The present invention relates to a method of manufacturing seaweed for instant rice, comprising the steps of preparing seaweed for seaweed for ready-to-eat rice; A seaweed powder forming step of forming seaweed powder by crushing the seaweed prepared in the seaweed preparation step; Fried sesame preparation step of preparing roasted sesame seeds; A roasted sesame powder forming step of crushing the roasted sesame seeds prepared in the roasted sesame preparation step to form roasted sesame powder; A mixed powder forming step of mixing the fried sesame powder prepared in the fried sesame powder forming step and the seaweed powder prepared in the seaweed powder forming step to make a mixed powder; A frying step of frying the mixed powder mixed in the mixed powder forming step to form a seaweed plate for instant rice; And a packaging step of packaging the seaweed for instant rice stir-fried in the frying step by injecting it into a packaging container or packaging bag.

Description

{Method for Manufacturing Seasoned Seaweed For Lunch Box}

The present invention relates to a method of manufacturing a seaweed plate for instant rice. More specifically, the seaweed plate that can be sprinkled on instant rice is mixed uniformly throughout all parts of the instant rice, so that the taste of the seaweed plate can be enjoyed in all parts of the instant rice. This is about a method of manufacturing seaweed for instant rice that can be felt evenly.

Generally, seaweed is distributed in two ways: One can be distributed by adding the raw material and then cutting it into a square paper shape and selling it by bundling several sheets together, or by cutting the raw material into small pieces and distributing it in the form of a plain paper.

In the latter case, Kimjaban is distributed in various ways, and one example is the method of manufacturing Kimjaban bibimbap for instant cooking disclosed in Patent Publication No. 10-2017-0118538.

According to this method, as shown in Figure 1, the crispy dried seaweed meal (103) is placed in a packaging container (101) together with instant rice (105) and distributed. Accordingly, when cooking, the instant rice 105 placed in the packaging container 101 is heated in a microwave oven, etc., and then the Kimjaban bibimbap or rice ball can be made and eaten by sprinkling Kimjaban 103 on it and mixing it. .

However, since the Kimjaban (103) used in this conventional cooking method is made by tearing the raw rice into small pieces and mixing it by sprinkling the Kimjaban (103) in the form of pieces on the instant rice (105), (103) is not evenly mixed in all parts of the instant rice (105), but in one part of the instant rice (105), the seaweed (103) is clumped together, while in other parts, the seaweed (103) is not mixed at all. As a result, the taste of Kimjaban bibimbap does not appear uniformly and the variation in taste becomes severe, and since the Kimjaban (103) in the form of pieces is sprinkled on the instant rice (105) heated in a microwave oven, etc. ( As soon as 103) is sprinkled on the instant rice 105, a soggy phenomenon occurs, causing a problem in which the flavor is severely deteriorated.

In addition, during the process of manufacturing the seaweed plate (103), sesame oil or cooking oil is mixed, and since the size, surface area, or shape of each piece of seaweed plate (103) is different, there is a large variation in the area where sesame oil or cooking oil is applied to the seaweed plate (103). Therefore, in the case of the Kimjaban (103) where the application amount was concentrated, the deviation in taste became more severe compared to the non-concentrated portion, and there was also a problem in that the flavor deteriorated significantly as the distribution time elapsed.

Public Patent Publication No. 10-2017-0118538

The present invention was proposed to solve the problems of the conventional seaweed pan as described above, and mixed powder was made by mixing seaweed powder made by grinding seaweed for seaweed for seaweed and fried sesame powder made by grinding fried sesame seeds, and then mixing it. By frying, the unique savory taste of fried sesame seeds is transferred to the seaweed powder made by grinding the seaweed for seaweed, thereby providing a method of manufacturing seaweed for instant rice that maximizes the savory taste of the finished product, seaweed. There is a purpose.

In addition, the present invention grinds seaweed powder made by grinding seaweed for seaweed and roasted sesame powder together, so that the sesame oil generated during the grinding process naturally permeates into the inside of the seaweed powder, and also into the outer periphery of the seaweed powder. A method of manufacturing seaweed for instant rice that is coated with sesame oil, so that the unique savory taste of roasted sesame seeds is transferred to the seaweed powder made by grinding seaweed for seaweed for seaweed, so that the final product, seaweed, can have as much savory flavor as possible. The purpose is to provide.

In addition, the present invention ensures that the roasted sesame powder is not concentrated in any one part of the seaweed powder made by grinding seaweed for seaweed, but is mixed evenly and uniformly throughout all parts of the seaweed powder, so that the taste of the finished product, seaweed, is improved. The purpose is to provide a method of manufacturing a seaweed plate for instant rice that is made uniformly.

In addition, the present invention relates to the manufacture of a seaweed plate for instant rice that can uniformly produce the taste of the seaweed plate across all parts of the rice when mixing the instant rice and the seaweed plate by sprinkling the finished product, the seaweed plate, on the instant rice. The purpose is to provide a method.

In addition, the present invention is that when flavored oil, such as sesame oil or cooking oil, is added to the mixed powder and stir-fried in the process of manufacturing Kimjaban, the flavored oil is not concentrated in any one part of the mixed powder, but evenly permeates all parts of the mixed powder. Since the outer periphery of the mixed powder is coated with flavored oil and stir-fried, the flavor of the flavored oil added to the mixed powder is absorbed into the mixed powder so that the taste of the finished seaweed pan is uniform throughout all parts. The purpose is to provide a method of manufacturing a seaweed plate for instant rice.

In addition, the purpose of the present invention is to provide a method of manufacturing a seaweed plate for instant rice, which can prevent as much as possible the phenomenon of the seaweed plate becoming soggy due to the heat of the rice when the finished product, the seaweed plate, is sprinkled on the instant rice. There is.

In addition, the purpose of the present invention is to provide a method of manufacturing a seaweed meal for instant rice that prevents the flavor of the seaweed meal sprinkled on instant rice from deteriorating even if the distribution period is prolonged when packaging and distributing the finished product, seaweed meal. there is.

The method of manufacturing seaweed for instant rice according to the present invention to achieve this purpose includes the step of preparing seaweed for seaweed for seaweed; A seaweed powder forming step of forming seaweed powder by crushing the seaweed prepared in the seaweed preparation step; Fried sesame preparation step of preparing roasted sesame seeds; A roasted sesame powder forming step of crushing the roasted sesame seeds prepared in the roasted sesame preparation step to form roasted sesame powder; A mixed powder forming step of mixing the fried sesame powder prepared in the fried sesame powder forming step and the seaweed powder prepared in the seaweed powder forming step to make a mixed powder; A frying step of frying the mixed powder mixed in the mixed powder forming step to form a seaweed plate for instant rice; And a packaging step of packaging the seaweed for instant rice stir-fried in the frying step by injecting it into a packaging container or packaging bag.

In the step of forming the mixed powder, it is preferable to put the fried sesame powder and the seaweed powder together in a grinder and grind the seaweed powder and the fried sesame powder together to make a mixed powder.

In the frying step, it is preferable to inject flavored oil added for flavoring into the mixed powder formed by mixing the fried sesame powder and the seaweed powder and then fry it.

It is preferable to include a drying step of drying the seaweed for seaweed prepared in the laver preparation step by heating at 200 to 300 ° C. for 2 to 10 minutes.

In the mixed powder forming step, the mixed powder obtained by mixing the seaweed powder and the roasted sesame powder is preferably 40 to 75% by weight of seaweed powder and 60 to 25% by weight of roasted sesame powder based on the total weight of the mixed powder.

The flavored oil is preferably at least one material selected from the group consisting of cooking oil, soy sauce, sesame oil, perilla oil, and plum juice.

According to the method of manufacturing seaweed for instant rice of the present invention, seaweed powder made by grinding seaweed for seaweed for seaweed and fried sesame powder made by grinding fried sesame seeds are mixed to make a mixed powder, and then stir-fried to obtain the unique characteristics of fried sesame seeds. It is possible to provide a method of manufacturing seaweed for instant rice that allows the savory taste to be transferred to seaweed powder made by grinding seaweed for seaweed, so that the finished seaweed half, the finished product, has the maximum savory taste.

In addition, the present invention grinds seaweed powder made by grinding seaweed for seaweed and roasted sesame powder together, so that the sesame oil generated during the grinding process naturally permeates into the inside of the seaweed powder, and also into the outer periphery of the seaweed powder. A method of manufacturing seaweed for instant rice that is coated with sesame oil, so that the unique savory taste of roasted sesame seeds is transferred to the seaweed powder made by grinding seaweed for seaweed for seaweed, so that the final product, seaweed, can have as much savory flavor as possible. can be provided.

In addition, the present invention ensures that the roasted sesame powder is not concentrated in any one part of the seaweed powder made by grinding seaweed for seaweed, but is mixed evenly and uniformly throughout all parts of the seaweed powder, so that the taste of the finished product, seaweed, is improved. It is possible to provide a method of manufacturing a seaweed plate for instant rice that is made uniformly.

In addition, the present invention relates to the manufacture of a seaweed plate for instant rice that can uniformly produce the taste of the seaweed plate across all parts of the rice when mixing the instant rice and the seaweed plate by sprinkling the finished product, the seaweed plate, on the instant rice. A method can be provided.

In addition, the present invention is that when flavored oil, such as sesame oil or cooking oil, is added to the mixed powder and stir-fried in the process of manufacturing Kimjaban, the flavored oil is not concentrated in any one part of the mixed powder, but evenly permeates all parts of the mixed powder. Since the outer periphery of the mixed powder is coated with flavored oil and stir-fried, the flavor of the flavored oil added to the mixed powder is absorbed into the mixed powder so that the taste of the finished seaweed pan is uniform throughout all parts. It is possible to provide a method of manufacturing a seaweed plate for instant rice.

In addition, the present invention can provide a method of manufacturing a seaweed plate for instant rice that can prevent as much as possible the phenomenon of the seaweed plate becoming soggy due to the heat of the rice when the finished product, the seaweed plate, is sprinkled on the instant rice. .

In addition, the present invention can provide a method of manufacturing a seaweed meal for instant rice that prevents the flavor of the seaweed meal sprinkled on instant rice from deteriorating even when the distribution period is prolonged when packaging and distributing the finished product, seaweed meal.

Figure 1 is a diagram showing a conventional instant cooking container.
Figure 2 is an example of Kimjaban sold commercially.

An embodiment of the method for manufacturing a seaweed plate for instant rice according to the present invention will be described in detail.

The method of manufacturing seaweed for instant rice of the present invention relates to a method of uniformly mixing seaweed into instant rice (e.g., product name Hetbahn) without being concentrated in any one part, including the seaweed preparation step for seaweed and seaweed powder. It consists of a forming step, a roasted sesame preparation step, a roasted sesame powder forming step, a mixed powder forming step, a frying step, and a packaging step.

(1) Preparation stage for laver preparation

Seaweed for half-cooked seaweed is seaweed made from raw seaweed (original seaweed) processed into a certain form, and seaweed raw seaweed may be collected from natural seaweed or farmed seaweed. Seaweed raw can be used as traditional seaweed, stone seaweed, green seaweed including seaweed, etc., but is not limited to these. The collected raw seaweed is washed with fresh water, and then using a metal detector and foreign matter separator, foreign substances that may be harmful to the human body, such as heavy metals, strings, straws, crustacean shells, vinyl, feathers, Styrofoam, and paint, that may be contained in the raw seaweed are removed. use.

At this time, the processed seaweed may be dried seaweed or seaweed for laver preparation. Here, dried seaweed may be seaweed that has been dried and processed into various forms, such as plate-shaped, and seaweed for seaweed pans may be three-dimensional seaweed rather than plate-shaped seaweed made for stir-frying. Dried seaweed or dried seaweed may include traditional seaweed, stone seaweed, green seaweed, etc., but is not limited thereto.

As described above, the seaweed for seaweed preparation, which is prepared by processing the original seaweed into a certain shape, goes through a drying step to remove the moisture remaining inside to make it as crispy as possible, and in this crispy state, seaweed powder, which will be described later, is formed. At this stage, it becomes easier to grind it into seaweed powder.

In the drying step, the moisture remaining inside the seaweed for seaweed can be evaporated by putting the seaweed for seaweed in a frying machine and indirectly heating and frying it. A stir-fry machine can be used without restrictions as long as it has a bowl that can mix ingredients, a heating part that injects heat, and a wing part that rotates the ball itself or mixes ingredients.

At this time, the heating temperature is preferably 200 to 300°C, and it is preferable to fry without oil for 2 to 10 minutes under the above temperature conditions.

If the heating temperature is less than 200°C, it takes a long time to remove moisture, which may cause the texture of the seaweed meal to become tough. In addition, if the heating temperature exceeds 300 ℃, the seaweed for seaweed may burn or stick, so it is preferable to fry it at 300 ℃ or lower. If the heating time is less than 2 minutes, the moisture in the seaweed pan is not properly removed, making it difficult to make seaweed powder in the subsequent process, and if it exceeds 10 minutes, the finished seaweed pan tastes bitter, reducing the product value. It falls.

In addition, in the above drying step, in addition to the stir-fry machine above, a separate dryer for drying can be used. No matter what type of device is used, the moisture remaining inside the seaweed is evaporated to transform the seaweed into seaweed powder. Anything that can be brought to a crispy state for easy grinding can be used without restrictions.

(2) Seaweed powder formation stage

In the seaweed powder forming step, before going through the mixed powder forming step, the seaweed for seaweed prepared in the seaweed preparation stage is crushed using a grinding roll or a rotating blade to form seaweed powder. The seaweed powder formed in the seaweed powder formation stage serves as the basis for ensuring that the taste of seaweed is not biased in any one part and has a uniform and savory taste in all parts of the final product, seaweed pan, which will be completed through the processes described later. do.

(3) Roasted sesame preparation step

The roasted sesame preparation step is to prepare roasted sesame seeds. Purchase and roast sesame seeds, or purchase and prepare roasted sesame seeds. Roasted sesame seeds have a more pronounced savory taste compared to unroasted sesame seeds, and the savory taste of roasted sesame seeds is absorbed into the seaweed powder during the subsequent process of mixing powder formation and roasting stages, so that the final finished seaweed meal has a full savory taste. Make it possible.

(4) Roasted sesame powder formation step

In the roasted sesame powder forming step, before going through the mixed powder forming step, the roasted sesame seeds prepared in the roasted sesame preparation step are crushed using a grinding roll or rotating blade to form roasted sesame powder. The roasted sesame powder formed in the roasted sesame powder formation stage is a final product that will be completed through the processes described later. The roasted sesame powder mixed into the seaweed powder is not biased towards any one part of the seaweed powder, but is distributed to all parts of the seaweed powder. By mixing it evenly throughout, it is possible to create a uniform taste in all parts of the mixed powder formed by mixing roasted sesame powder and seaweed powder.

Here, various types of grinders can be used to grind the fried sesame seeds. For example, a machine with a grinding roll installed inside may be used, or a blender with a rotating blade installed inside may be used.

(5) Mixed powder formation step

In the mixed powder forming step, the fried sesame powder prepared in the roasted sesame forming step and the seaweed powder prepared in the seaweed powder forming step are mixed to make a mixed powder.

Here, in the mixed powder forming step, the fried sesame powder prepared in the fried sesame forming step and the seaweed powder prepared in the seaweed powder forming step may be mixed into a mixer equipped with a stirrer inside to make mixed powder, or using a grinding roll or rotating blade. You can also put it in the grinder installed inside and grind the fried sesame powder and seaweed powder together to make a mixed powder.

As above, when the roasted sesame powder and seaweed powder are put together in a grinder and the roasted sesame powder and seaweed powder are ground together, the roasted sesame powder and seaweed powder are ground together and ground into smaller sizes, so that they are evenly distributed without any deviation in the individual particles. It has a particle size, and the roasted sesame powder generates sesame oil in the process of being pulverized into smaller-sized powder by a grinder, etc., and the generated sesame oil evenly permeates the inside of the seaweed powder that is crushed together, and the seaweed powder is also absorbed into the seaweed powder. The outer circumference of the product is naturally coated with sesame oil. Accordingly, the unique savory taste of fried sesame seeds is transferred to the seaweed powder as much as possible, so that the savory taste of fried sesame seeds is felt uniformly throughout all parts of the finished product, while also providing an even more nutty texture. It becomes double.

Here, various types of grinders can be used to grind the fried sesame powder and seaweed powder together to make a mixed powder. For example, a device with a grinding roll installed inside may be used, and in addition, a machine with a rotating blade inside may be used. An installed mixer may also be used.

The seaweed powder and roasted sesame powder added to the mixer to form the mixed powder are preferably 40 to 75% by weight of seaweed powder and 60 to 25% by weight of roasted sesame powder based on the total weight of the mixed powder.

If seaweed powder is less than 40% by weight in the mixed powder, the amount of roasted sesame powder becomes relatively large, and the rough taste caused by the fried sesame powder becomes more noticeable than the taste of seaweed, making it difficult to feel the flavor of seaweed. If the powder is more than 75% by weight, the savory flavor of the roasted sesame powder is not evenly absorbed into the seaweed powder, so the savory taste does not come out uniformly in the finished seaweed pan of the finished product.

The mixing time to form the mixed powder is preferably within the range of 2 to 5 minutes when mixing 300 g of the mixed powder. If the mixing time is less than 2 minutes, the fried sesame powder will not be mixed evenly throughout all parts of the seaweed powder, and if a grinder is used, if the mixing time exceeds 5 minutes, both the fried sesame powder and seaweed powder will be crushed and stir-fried. As the sesame powder and seaweed powder stick together and form clumps, it becomes difficult to obtain a uniform mixed powder.

(6) Stir-fry step

In the stir-fry step, the mixed powder mixed in the mixed powder forming step is stir-fried to form the finished product, seaweed plate for instant rice.

The roasting time is preferably within the range of 5 to 25 minutes when roasting 300 g of mixed powder. If the roasting time is less than 5 minutes, the unique flavors of seaweed powder and roasted sesame powder are not sufficiently combined with the mixed powder, resulting in reduced texture, and if it exceeds 25 minutes, the mixed powder may burn.

The roasting temperature is preferably 200 to 300°C. If the roasting temperature does not reach 200℃, the unique flavors of seaweed powder and roasted sesame powder cannot be sufficiently combined with the mixed powder, and if it exceeds 300℃, the mixed powder will burn before it is fully roasted, making it unusable as a product. loses value.

Meanwhile, in the frying step, when the mixed powder obtained by mixing seaweed powder and fried sesame powder is stir-fried, the mixed powder may be stir-fried by adding more flavored oil for additional flavoring.

At this time, the molecular activity of the flavored oil becomes more active due to the heat applied by the heat source in the heating stage, and since seaweed powder and roasted sesame powder have very small particles, the flavored oil with activated molecular activity has small-sized particles. It penetrates evenly into the inside of the seaweed powder and roasted sesame powder without being concentrated on any one part, and is evenly applied to the outer periphery of the seaweed powder and fried sesame powder, so that the flavor of the flavored oil is transferred to the seaweed powder and roasted sesame powder as much as possible. It is possible to further enhance the texture of the finished product, Kimjaban.

Various types of flavored oils for additional flavoring can be used, and examples include at least one material selected from the group consisting of cooking oil, sesame oil, perilla oil, soy sauce, and plum juice.

Additionally, in the stir-fry stage, various types of auxiliary ingredients can be added into the stir-fry for additional flavoring. At this time, the auxiliary ingredients added can be selected according to the consumer's preference, such as sugar, salt, minced garlic, red pepper powder, and green tea powder. there is.

Here, sugar and salt can be added to enhance the flavor and savory taste of the seaweed. Minced garlic and green tea powder help remove the fishy smell of the seaweed and add a rich taste, and red pepper powder gives the seaweed a spicy and spicy taste. It may appeal to consumers who prefer spicy flavors.

(7) Packaging stage

In the packaging stage, the seaweed for instant rice stir-fried in the stir-fry stage is injected into a packaging container or bag and packed.

[Example]

Hereinafter, the configuration and operation of the present invention will be described in more detail through preferred embodiments of the present invention. However, this is presented as a preferred example of the present invention and should not be construed as limiting the present invention in any way.

[Example 1]

Prepare 1 kg of seaweed for seaweed prepared in the form of pieces, put it in a stir-fry machine, heat it at 250 ℃ for 5 minutes to obtain dried seaweed for seaweed, and put the dried seaweed for seaweed in a grinder to form seaweed powder. , Of these, prepare 180g of seaweed powder. Separately, prepare 120g of roasted sesame seeds and place them in a grinder to prepare roasted sesame powder. Add 180g of seaweed powder and 120g of roasted sesame powder obtained above into a mixer to form mixed powder. Then, 100g of cooking oil and 40g of sesame oil as flavoring oil are added to 300g of mixed powder, and then stir-fried at a temperature of 230°C for 20 minutes to form the finished product, seaweed for instant rice. The finished product obtained as above, seaweed banw, is stored in small packages of 30g in packaging containers or packaging bags.

[Example 2]

Prepare 1 kg of seaweed for seaweed prepared in the form of pieces, put it in a stir-fry machine, heat it at 250 ℃ for 5 minutes to obtain dried seaweed for seaweed, and put the dried seaweed for seaweed in a grinder to form seaweed powder. , of which, prepare 150g of seaweed powder. Separately, prepare 150g of roasted sesame seeds and place them in a grinder to prepare roasted sesame powder. Add 150g of seaweed powder and 150g of roasted sesame powder obtained above into a mixer to form mixed powder. Then, 100g of cooking oil and 40g of sesame oil as flavoring oil are added to 300g of mixed powder, and then stir-fried at a temperature of 230°C for 20 minutes to form the finished product, seaweed for instant rice. The finished product obtained as above, seaweed banw, is stored in small packages of 30g in packaging containers or packaging bags.

[Example 3]

Prepare 1 kg of seaweed for seaweed prepared in the form of pieces, put it in a stir-fry machine, heat it at 250 ℃ for 5 minutes to obtain dried seaweed for seaweed, and put the dried seaweed for seaweed in a grinder to form seaweed powder. , of which, prepare 120g of seaweed powder. Separately, prepare 180g of roasted sesame seeds and place them in a grinder to prepare roasted sesame powder. Add 120g of seaweed powder and 180g of roasted sesame powder obtained above into a mixer to form mixed powder. Then, 100g of cooking oil and 40g of sesame oil as flavoring oil are added to 300g of mixed powder, and then stir-fried at a temperature of 230°C for 20 minutes to form the finished product, seaweed for instant rice. The finished product obtained as above, seaweed banw, is stored in small packages of 30g in packaging containers or packaging bags.

[Comparative example]

As a comparative example, a product currently being sold online as stir-fried gimjaban through the Gmarket website was selected, and the details are shown in Figure 2.

[Sensory test}

In the sensory experiment, the seaweed plate for instant rice prepared by the method of Examples 1 to 3 and the seaweed plate prepared by the method described in the comparative example were placed on instant rice and mixed, and then 20 sensory testers consisting of students or office workers in their 10s to 40s were tested. had him taste it. Sensory testers were asked to rate each evaluation item between 1 and 5 points. A score of 1 means worse taste or poor evaluation, and a score of 5 means better taste or better evaluation. The results of the sensory experiment are shown in Table 1.

item Texture Uniformity of taste ease of intake preference Example 1 4.6 4.8 4.8 4.8 Example 2 4.3 4.7 4.7 4.4 Example 3 4.2 4.5 4.2 4.0 Comparative example 2.5 2.0 2.0 1.5

As shown in Table 1, in the evaluation of texture, Examples 1 to 3 showed a high preference of 4.2 or more, and the comparative example was evaluated as the worst. Here, Example 1 prepared according to the present invention is a mixture of seaweed powder and roasted sesame powder in a ratio of 60:40, and there was an opinion that it had the best texture and was more savory.

Meanwhile, in the evaluation of taste uniformity, Example 1 received the best evaluation, and Examples 2 and 3 also received relatively good evaluations. In the comparative example, there was an opinion that there was a significant difference in taste between the part of the instant rice that included seaweed and the part that did not.

In evaluation of ease of intake, Example 1 received the best evaluation, and Examples 2 and 3 also received relatively good evaluations. In the comparative example, where seaweed and instant rice were mixed, there was an opinion that the chewy texture of some parts of the rice where seaweed and instant rice were clumped together was not good.

In terms of overall preference, Example 1 was the highest, followed by Examples 2 and 3. Comparative Examples received relatively very low evaluations compared to Examples 1 to 3.

From the above evaluation, if the dried seaweed class according to Examples 1 to 3 and Comparative Examples are sprinkled on instant rice, respectively, and the instant rice and seaweed plate are mixed and then consumed, the instant rice and seaweed plate are mixed and eaten, compared to sprinkled and mixed with the commercially sold seaweed plate of the comparative example. When the rice was sprinkled and mixed with the same seaweed mixture as in Examples 1 to 3, the taste of the rice was more uniform and the savory taste became more prominent, so the tasters commonly expressed the opinion that the rice in Examples 1 to 3 was better. .

Although the specific implementation of the present invention has been described above as an example, these are for illustrative purposes only and are not intended to limit the scope of protection of the present invention. It will be apparent to those skilled in the art that various substitutions, modifications, and changes can be made without departing from the technical spirit of the present invention.

101: packaging container 103: Kimjaban
105: Instant rice

Claims (6)

Seaweed preparation stage for preparing seaweed for seaweed banquet;
A seaweed powder forming step of forming seaweed powder by crushing the seaweed prepared in the seaweed preparation step;
Fried sesame preparation step of preparing roasted sesame seeds;
A roasted sesame powder forming step of crushing the roasted sesame seeds prepared in the roasted sesame preparation step to form roasted sesame powder;
A mixed powder forming step of mixing the fried sesame powder prepared in the fried sesame powder forming step and the seaweed powder prepared in the seaweed powder forming step to make a mixed powder;
A frying step of frying the mixed powder mixed in the mixed powder forming step to form a seaweed plate for instant rice; and
A packaging step of packaging the seaweed plate for instant rice stir-fried in the stir-fry step by injecting it into a packaging container or packaging bag. In claim 1,
In the mixed powder forming step, the fried sesame powder and the seaweed powder are placed together in a grinder, and the seaweed powder and the fried sesame powder are crushed together to produce a mixed powder. In claim 1,
A method of manufacturing seaweed for instant rice, characterized in that the mixed powder formed by mixing the fried sesame powder and the seaweed powder in the frying step is injected with flavored oil added for flavoring and stir-fried. In claim 1,
A method of manufacturing seaweed for instant rice, comprising a drying step of drying the seaweed for seaweed prepared in the laver preparation step by heating at 200 to 300 ° C. for 2 to 10 minutes. In claim 1,
In the mixed powder forming step, the mixed powder obtained by mixing the seaweed powder and the fried sesame powder is an instant product characterized in that 40 to 75% by weight of seaweed powder and 60 to 25% by weight of fried sesame powder based on the total weight of the mixed powder. How to make seaweed for rice. In claim 1,
A method of manufacturing seaweed for instant rice, characterized in that the flavored oil is at least one material selected from the group consisting of cooking oil, soy sauce, sesame oil, perilla oil, and plum juice.