KR20240173078A - Seaweed rice with freeze-dried kelp - Google Patents

Abstract

The present invention comprises: (a) a step for preparing dried kelp; (b) a step for boiling dried kelp in water to prepare kelp broth; (c) a step for adding seafood including seaweed to the kelp broth and boiling it for a set period of time; (d) a step for cooling the heated broth to a set temperature; (e) a step for removing shells and the outer skin of the seafood; (f) a step for performing a depressurizing degassing operation by irradiating the broth from which the outer skin has been removed with ultrasonic waves for a set period of time; (g) a step for removing moisture from the broth from which the depressurizing degassing operation has been performed; and (h) a step for freeze-drying the broth from which moisture has been removed to a temperature below a set temperature, wherein the step (b) comprises: a first step for washing kelp; a second step for rapidly cooling the washed kelp; a third step for immersing the rapidly cooled kelp in a seasoning composition including a green tea extract, a bracken fern extract, and cheongju; It is characterized by including a fourth step of mixing kelp soaked in the above seasoning composition with a boiling composition containing hot water, salt, sugar, jujube extract, and plum extract and boiling it; a fifth step of soaking the boiled kelp in salt water; a sixth step of drying the kelp soaked in salt water with cold air; and a seventh step of drying the dried kelp with hot air to produce dried kelp.

Description

Seaweed rice with freeze-dried kelp

The present invention relates to seaweed rice comprising freeze-dried kelp, and more specifically, to seaweed rice comprising freeze-dried kelp in which the fishy taste of kelp used to make broth and the fishy taste of seaweed as a main ingredient are minimized, seaweed rice comprising kelp can be easily prepared by mixing it with rice, and the refreshing taste can be doubled by adding shrimp.

In general, the bibimbap sold commercially is made by pre-processing and seasoning various ingredients such as vegetables or stir-fried meats, and mixing them with rice using sauces such as sesame oil and red pepper paste.

Since the traditional bibimbap as mentioned above is mainly made with vegetables and a small amount of meat as its main ingredients, the taste of bibimbap, which cannot be excluded from the representative domestic foods, may be evaluated as monotonous.

In addition, for the reasons mentioned above, if we do not adapt to the ever-changing tastes of modern people, our traditional food, bibimbap, will inevitably decline.

Even in the case of Japan, a country close to us, the necessity of developing a food culture is not discussed again simply because the country has developed its traditional foods in a variety of ways to suit modern sensibilities and has received considerable international recognition.

In order to solve the above problems, a bibimbap with added seaweed was developed, and the bibimbap with added seaweed according to the prior art contains 35 to 55 wt% of the total weight of the bibimbap, at least six kinds of seaweed selected from the group consisting of kelp, laver, mozaban, tangle, seaweed, sea squirt, gompi, and agar, in bibimbap seasoned with sesame oil, soy sauce, and red pepper paste, etc.

The background technology of the present invention is disclosed in Korean Patent Publication No. 10-2000-0020916 (published on April 15, 2000, title of the invention: Bibimbap with added seaweed and its manufacturing method).

The purpose of the present invention is to provide seaweed rice comprising freeze-dried kelp, which minimizes the fishy taste of kelp used to make broth and the fishy taste of seaweed, which is the main ingredient, and allows easy production of seaweed rice containing kelp when mixed with rice, and can enhance the refreshing taste by adding shrimp.

The present invention comprises: (a) a step for preparing dried kelp; (b) a step for boiling dried kelp in water to prepare kelp broth; (c) a step for adding seafood including seaweed to the kelp broth and boiling it for a set period of time; (d) a step for cooling the heated broth to a set temperature; (e) a step for removing shells and the outer skin of the seafood; (f) a step for performing a depressurizing degassing operation by irradiating the broth from which the outer skin has been removed with ultrasonic waves for a set period of time; (g) a step for removing moisture from the broth from which the depressurizing degassing operation has been performed; and (h) a step for freeze-drying the broth from which moisture has been removed to a temperature below a set temperature, wherein the step (b) comprises: a first step for washing kelp; a second step for rapidly cooling the washed kelp; a third step for immersing the rapidly cooled kelp in a seasoning composition including a green tea extract, a bracken fern extract, and cheongju; It is characterized by including a fourth step of mixing kelp soaked in the above seasoning composition with a boiling composition containing hot water, salt, sugar, jujube extract, and plum extract and boiling it; a fifth step of soaking the boiled kelp in salt water; a sixth step of drying the kelp soaked in salt water with cold air; and a seventh step of drying the dried kelp with hot air to produce dried kelp.

In addition, the seasoning composition of the present invention is characterized in that it contains 10 to 20 parts by weight of the green tea extract and 15 to 27 parts by weight of the bracken fern extract per 100 parts by weight of the cheongju.

In addition, the self-cooking composition of the present invention is characterized by including 5 to 8 parts by weight of the salt, 1 to 5 parts by weight of the sugar, 7 to 15 parts by weight of the jujube extract, and 1 to 10 parts by weight of the plum extract per 100 parts by weight of the hot water.

Seaweed rice comprising freeze-dried kelp according to the present invention has the advantage of effectively reducing the fishy smell generated from kelp and seaweed, as the broth is made by soaking kelp for making broth and seaweed, which is the main ingredient, in a seasoning composition containing green tea extract, bracken extract, and cheongju for a set period of time.

In addition, seaweed rice prepared using freeze-dried kelp according to the present invention is made into a powder by drying the broth of a soup made by boiling seaweed and various seafood in kelp broth with a reduced fishy taste, so that a seasoning with a reduced fishy taste can be easily prepared by adding the freeze-dried powder to boiling water and boiling it, thereby providing the advantage of convenience for users.

In addition, seaweed rice comprising freeze-dried kelp according to the present invention has the advantage of being able to more effectively increase the refreshing taste of seaweed rice since it is made by including one or two or more of shrimp, shiitake mushrooms, green onion roots, and kelp.

Hereinafter, an embodiment of seaweed rice comprising freeze-dried kelp according to the present invention will be described with reference to the attached drawings.

In this process, the thickness of lines and the size of components depicted in the drawing may be exaggerated for clarity and convenience of explanation.

In addition, the terms described below are terms defined in consideration of functions in the present invention, and may vary depending on the intention or custom of the user or operator.

Therefore, definitions of these terms should be based on the contents throughout this specification.

According to one embodiment of the present invention, seaweed rice comprising freeze-dried kelp is produced by a manufacturing method including the steps of producing dried kelp, preparing kelp broth by boiling the dried kelp in water, adding seafood including seaweed to the kelp broth and heating and boiling it for a set period of time, cooling the heated and produced broth to a set temperature, removing shells and the outer skin of the seafood, performing a depressurizing and degassing operation by irradiating the broth from which the outer skin has been removed with ultrasonic waves for a set period of time, removing moisture from the broth from which the depressurizing and degassing operation has been performed, and freeze-drying the broth from which the moisture has been removed to a temperature below a set temperature.

The step of manufacturing dried kelp of this example is accomplished by repeatedly immersing caught kelp in seawater and rinsing it by hand to remove foreign substances, etc.

In addition, the step of manufacturing the kelp broth of the present embodiment comprises rapidly cooling the washed kelp to -35 to -40°C and immersing the rapidly frozen kelp in a seasoning composition containing green tea extract, bracken extract, and cheongju, thereby allowing the rapidly frozen kelp to be thawed and seasoned at the same time.

In particular, since the seasoning composition of the present embodiment includes all of green tea extract, bracken fern extract, and cheongju, the dried kelp manufactured according to the present embodiment can minimize the fishy taste unique to kelp, thereby realizing excellent sensory characteristics.

At this time, green tea extract refers to a powder obtained by drying green tea leaves, extracting the same with hot water, and then drying the concentrate obtained by concentrating under reduced pressure, and bracken fern extract refers to a powder obtained by drying bracken fern, extracting the same with hot water, and then drying the concentrate obtained by concentrating under reduced pressure.

The seasoning composition of the present embodiment comprises green tea extract, bracken fern extract and cheongju, and comprises 10 to 20 parts by weight of green tea extract and 15 to 27 parts by weight of bracken fern extract per 100 parts by weight of cheongju.

In addition, the third step of the present embodiment is carried out at a temperature of 5 to 6°C, and rapidly cooled kelp is immersed in a seasoning composition containing green tea extract, bracken extract, and cheongju, and then stored and left in a refrigerated state of 5 to 10°C, thereby simultaneously thawing the rapidly cooled kelp and seasoning it, thereby minimizing a fishy taste while improving the texture, thereby improving the overall sensory characteristics.

In the fourth step of this embodiment, the kelp soaked in the seasoning composition is separated, its surface is washed with water, and then the kelp soaked in the seasoning composition is mixed with a boiling composition containing hot water, salt, sugar, jujube extract, and plum extract to perform boiling.

In particular, in this embodiment, unlike the existing cooking process using only hot water, dried kelp with an overall improved taste and texture can be produced by cooking kelp using a cooking composition containing salt, sugar, jujube extract, and plum extract together with hot water.

At this time, jujube extract refers to a concentrate obtained by extracting dried jujubes with hot water and then concentrating the extracted product under reduced pressure.

The self-cooking composition of the present embodiment contains hot water, salt, sugar, jujube extract, and plum extract, and contains 7 to 8 parts by weight of salt, 4 to 5 parts by weight of sugar, 13 to 15 parts by weight of jujube extract, and 5 to 8 parts by weight of plum extract per 100 parts by weight of hot water. In this case, the sensory characteristics of dried kelp manufactured according to the present embodiment can be significantly improved.

In the fifth step of this embodiment, the sensory characteristics and storability of dried kelp can be improved by immersing the kelp cooked with the cooking composition according to the fourth step in brine, and it is preferable to use brine having a salt concentration of 5 to 7%.

In the sixth step of this embodiment, the kelp immersed in salt water in the fifth step can be dried with cold air, and specifically, the kelp can be dried with cold air at 8 to 12°C.

In particular, in the sixth step of this embodiment, by drying the kelp with cold air at 8 to 12°C, the fishy smell of the kelp is minimized and the texture is further improved, so that dried kelp with improved sensory characteristics can be manufactured.

If, in the 6th step of this embodiment, drying is performed with cold air at a temperature lower than 8℃ or higher than 12℃, the sensory characteristics may deteriorate compared to when drying is performed with cold air at 8 to 12℃.

In the sixth step of this example, when the kelp is dried with cold air at 8 to 12°C for 6 to 7 hours, the sensory characteristics of the dried kelp can be further improved.

If, in the 6th step of this example, drying is performed with cold air for less than 5 hours, the kelp may not be sufficiently dried, resulting in a fishy taste and a deteriorated texture, which may result in a deterioration of the overall sensory characteristics. In addition, if, in the 6th step of this example, drying is performed with cold air for more than 8 hours, the dried kelp may have a stiff texture, which may result in a deterioration of the overall sensory characteristics.

In the seventh step of this embodiment, the kelp dried with cold air in the sixth step is dried with high-temperature hot air, thereby finally producing dried kelp. Specifically, this is done by drying the kelp dried with cold air with hot air at 40 to 50°C.

In particular, in step 7 of this embodiment, by drying kelp with hot air at 40 to 50°C, the fishy smell of kelp is minimized and the texture is further improved, so that dried kelp with significantly superior sensory characteristics can be produced.

If drying is performed with hot air in step 7 of this embodiment at a temperature lower than 40°C or higher than 50°C, sensory characteristics may deteriorate compared to when drying is performed with hot air at 40 to 50°C.

In the seventh step of this example, when drying kelp with hot air at 40 to 50°C, drying is performed for 2 to 3 hours. In the seventh step of this example, when drying kelp with hot air at 40 to 50°C, drying is performed for 2 to 3 hours, the sensory characteristics of dried kelp can be further improved.

If drying is performed with hot air in step 7 of this example for less than 2 hours or more than 3 hours, a fishy taste may occur, the texture may deteriorate, and the overall sensory characteristics may deteriorate.

In addition, in the present embodiment, dried kelp prepared as described above is added to water and at least one selected from the group consisting of dried shrimp, dried shiitake mushrooms, green onion roots, and dried kelp is heated at 100° C. for 0.5 to 1 hour to prepare kelp broth.

The method is carried out by adding 10 to 20 parts by weight of seaweed to 100 parts by weight of the above-mentioned kelp broth, heating the broth at a temperature of 100 to 120°C for 0.5 to 1 hour, boiling the broth, slowly cooling it at room temperature of 15 to 25°C for 1 to 2 hours, and then irradiating it with ultrasound while decompressing and degassing it at a temperature of 65 to 72°C for 30 minutes to 2 hours.

The seaweed supplied in the soup preparation step of the present embodiment may be composed of various seafood, and may further include one or more selected from the group consisting of dried shrimp, dried shiitake mushrooms, green onion roots, and dried kelp.

After the degassing process as described above is completed, a freeze-drying process is performed, and the freeze-drying process of the present embodiment includes a step of dispensing the degassed composition into a mold to remove moisture, a step of drying the dehydrated broth at a temperature of 15 to 25°C for 20 to 30 hours, and a step of freezing the dried broth at a temperature of -15 to -25°C for 3 to 5 hours.

[ Example ]

Example 1: Preparation of dried kelp

(A) The caught kelp was washed twice using seawater to remove foreign substances.

(B) According to the above, the washed kelp was rapidly cooled to -40°C.

(C) Next, the rapidly frozen kelp was immersed in a seasoning composition prepared according to Table 1 [unit: parts by weight], and then stored and left in a low-temperature refrigerator at 5 to 6°C for about 5 hours, thereby thawing and seasoning the rapidly frozen kelp.

ingredient Content (weight parts) rice wine 100 Green tea extract 15 Bracken extract 25

(D) After this, the kelp was separated, washed in running water, and then mixed with the self-cooking composition prepared according to Table 2 [Unit: parts by weight] to perform self-cooking. In this case, hot water in Table 2 means water at about 90°C.

ingredient Content (weight parts) Hot water 100 salt 7 sugar 5 Date extract 15 Plum extract 5

(E) The above-mentioned boiled kelp was separated separately and soaked in salt water having a salt concentration of 5 to 6% for about 3 hours.

(F) Next, the kelp was separated and spread on a mesh netting structure that allowed ventilation, and primary drying was performed by applying cold air at 8 to 12°C for 6 to 7 hours.

(G) After this, secondary drying was performed by applying hot air at 40 to 50°C for 2 to 3 hours, and finally dried kelp was produced.

[ Comparative example ]

Comparative Example 1

The same procedure as Example 1 was followed, except that step (C) 3 was not performed.

Comparative Example 2

In the above (D) 4th step, self-saturation was performed using only hot water (no self-saturation composition was used) in the same manner as in Example 1.

Comparative Example 3

The same procedure as Example 1 was followed, except that step (F) 6 was not performed.

Comparative Example 4

The same procedure as Example 1 was followed, except that step (G) 7 was not performed.

Comparative examples 5 to 9

In the above step (C), the same procedure as Example 1 was carried out, except that the seasoning composition manufactured according to Table 3 [Unit: parts by weight] was used.

ingredient Comparative Example 5 Comparative Example 6 Comparative Example 7 Comparative Example 8 Comparative Example 9 rice wine 100 100 100 100 100 Green tea extract - 15 - 5 25 Bracken extract - - 25 10 35

Comparative examples 10 to 15

In the above step (D), the same procedure as Example 1 was followed, except that the self-cooking composition manufactured according to Table 4 [Unit: parts by weight] was used.

ingredient Comparative Example 10 Comparative Example 11 Comparative Example 12 Comparative Example 13 Comparative Example 14 Comparative Example 15 Hot water 100 100 100 100 100 100 salt 7 - 7 7 1 13 sugar - - 5 5 0.1 10 Date extract - 15 - 15 1 20 Plum extract - 5 5 - 0.1 15

Comparative Example 16

In the above step (G), the same procedure as Example 1 was performed, except that hot air at 30°C was used.

Comparative Example 17

In the above step (G), the same procedure as Example 1 was performed, except that hot air at 60°C was used.

[Experimental example]

Experimental Example 1: Sensory Characteristics Evaluation

The sensory characteristics of dried kelp manufactured according to the above examples and comparative examples were evaluated, and the results are shown in Table 5 [Unit: score].

Specifically, the dried kelp of Example 1 was ingested by 10 men and 10 women in their 20s to 50s, and the subjects were asked to evaluate the fishy taste, soft yet crispy texture, overall taste, and smell on a scale of 1 to 5, and the average values are shown in Table 5.

At this time, in the case of [Fishy Taste], a higher score means there is no fishy taste. Also, in the case of [Implementation of Soft yet Crispy Texture], [Overall Taste], and [Smell], a higher score means better performance, and in the case of smell, it means there is no fishy or unpleasant smell.

The sensory characteristics of Comparative Examples 1 to 17 were evaluated in the same manner as in Example 1, and the results are shown in Table 5.

Bloody taste Soft yet crunchy texture Overall taste smell Example 1 4.5 4.0 4.5 4.5 Comparative Example 1 1.5 2.0 2.0 2.5 Comparative Example 2 1.5 3.0 1.5 2.0 Comparative Example 3 2.0 1.5 2.5 2.5 Comparative Example 4 2.0 1.5 2.0 2.0 Comparative Example 5 2.0 2.0 2.0 2.0 Comparative Example 6 2.0 2.0 2.0 2.0 Comparative Example 7 2.0 2.0 2.0 2.0 Comparative Example 8 2.0 2.0 2.0 2.0 Comparative Example 9 2.0 2.0 2.0 2.0 Comparative Example 10 2.5 2.5 2.5 2.5 Comparative Example 11 2.5 2.5 2.5 2.5 Comparative Example 12 2.5 2.5 2.5 2.5 Comparative Example 13 2.5 2.5 2.5 2.5 Comparative Example 14 3.0 3.0 3.0 3.0 Comparative Example 15 3.0 3.0 3.0 3.0 Comparative Example 16 2.5 2.0 2.5 2.0 Comparative Example 17 2.5 2.0 2.5 2.0

As shown in Table 5, it can be seen that according to this example, it is possible to produce dried kelp with excellent sensory characteristics.

[ Manufacturing example ]

Manufacturing Example 1: Manufacturing of broth pack

Dried kelp, dried shrimp, dried shiitake mushrooms, green onion roots, and onions prepared according to Example 1 are prepared in a weight ratio of 1:1:1:1:1, and placed in a broth net to prepare kelp broth, and 15 parts by weight of seaweed is added to 100 parts by weight of kelp broth, heated at 110°C for 45 minutes to boil the broth, slowly cooled at room temperature (20°C) for 1.5 hours, and then ultrasonic waves are irradiated at 70°C for 1 hour under reduced pressure and degassing.

After the degassing process as described above is completed, the degassed composition is dispensed into a mold to remove moisture, dried at a temperature of 20°C for 25 hours, and then the dried broth is frozen at a temperature of -10°C for 4 hours to produce seaweed powder containing freeze-dried kelp.

When drinking the above seaweed powder, add the powder to a small amount of boiling water to make a liquid seasoning, and mix it with rice to make seaweed rice.

In this way, the fishy taste of the kelp used to make the broth and the fishy taste of the main ingredient, seaweed, are minimized, and it is possible to easily produce seaweed rice containing kelp by mixing it with rice, and to provide seaweed rice containing freeze-dried kelp whose refreshing taste can be doubled by adding shrimp.

Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom.

In addition, although seaweed rice having freeze-dried kelp has been described as an example, this is merely exemplary, and the seaweed rice of the present invention can be used in other products other than seaweed rice having freeze-dried kelp.

Therefore, the true technical protection scope of the present invention should be defined by the patent claims below.

Claims (3)

(a) a step of manufacturing dried kelp;
(b) a step of making kelp broth by boiling dried kelp in water;
(c) a step of adding seafood including seaweed to kelp broth and boiling by heating for a set period of time;
(d) a step of cooling the heated and manufactured broth to a set temperature;
(e) a step of removing shells and outer skins of seafood;
(f) A step of performing a depressurizing and degassing operation by irradiating ultrasonic waves to the bath from which the outer skin has been removed for a set period of time;
(g) a step of removing moisture from the bath in which the depressurization and degassing operation has been performed; and
(h) a step of freeze-drying the water-removed broth to a setting value or lower;
Step (b) above,
Step 1: Washing the kelp;
The second step of rapidly cooling the washed kelp;
A third step of immersing the rapidly cooled kelp in a seasoning composition containing green tea extract, bracken extract, and cheongju;
A fourth step of mixing the kelp soaked in the above seasoning composition with a cooking composition containing hot water, salt, sugar, jujube extract, and plum extract and cooking it;
Step 5: soaking the above-mentioned boiled kelp in salt water;
Step 6: drying the kelp soaked in the brine with cold air; and
Seaweed rice comprising freeze-dried kelp, characterized in that it includes a seventh step of manufacturing dried kelp by drying the dried kelp with hot air.
In the first paragraph, the seasoning composition,
Seaweed rice having freeze-dried kelp, characterized in that it comprises 10 to 20 parts by weight of the green tea extract and 15 to 27 parts by weight of the bracken fern extract per 100 parts by weight of the Cheongju.
In the first paragraph, the self-study composition,
Seaweed rice having freeze-dried kelp, characterized in that it comprises 5 to 8 parts by weight of the salt, 1 to 5 parts by weight of the sugar, 7 to 15 parts by weight of the jujube extract, and 1 to 10 parts by weight of the plum extract per 100 parts by weight of the hot water.