WO2001065951A1

WO2001065951A1 - Laver seasoned with the powder of curry, bean sauce, cinnamon, licorice or mustard, etc

Info

Publication number: WO2001065951A1
Application number: PCT/KR2001/000353
Authority: WO
Inventors: Jae-Hyoung Cho
Original assignee: Cho Jae Hyoung
Priority date: 2000-03-07
Filing date: 2001-03-07
Publication date: 2001-09-13
Also published as: AU4122601A

Abstract

The present invention provides method for manufacturing laver seasoned with various flavors by processing artificially cultivated or nature laver, mixing cooking oil or oil mixture mixed with cooking oil and sesame oil in the fixed ratio with the seasoning ingredients such as curry, bean sauce, cinnamon, licorice, mustard or horseradish etc., smearing the mixture of oil and said seasoning ingredients on laver, and then toasting the laver, and to laver seasoned with flavor produced by using the method. The laver according to the present invention can be applied to diverse food by keeping the native nutrients and flavor of laver and adding various flavors to the laver.

Description

Laver seasoned with powder of curry, bean sauce, cinnamon, licorice or mustard etc.

Technical Field

The present invention relates to laver seasoned with flavor of curry, bean sauce, cinnamon, licorice, mustard or horseradish etc.. More particularly, the present invention relates to method for manufacturing laver seasoned with various flavors by processing artificially cultivated or nature laver, mixing cooking oil or oil mixture mixed with cooking oil and sesame oil in the fixed ratio with the seasoning ingredients such as curry, bean sauce, cinnamon, licorice, mustard or horseradish etc., which were regulated to contain suitable moistures, smearing the mixture of oil and said seasoning ingredients on laver, and then toasting the laver, or by toasting laver after smearing with oil, seasoning ingredient and salt to laver sequentially, and to laver seasoned with flavor produced by using the method.

Background Art

Laver is a seaweed belonging to red algae, which is found about 70 species all over the world and about 20 species in Korea. The red algae usually grow within 3m of the surface of the sea and where the sunlight is weak. Laver is a specific plant among the red algae growing near the surface of seawater. Therefore, laver contains more proteins, pigments, vitamins and minerals than any other red algae, and its taste, aroma and nutrition are excellent. Laver is one of the main marine products, particularly, its yearly output productivity reaches to over 30%.

Laver is nutritionally beneficial food because it contains more than 38% of vegetable proteins, about eight kinds of vitamins such as vitamin B₆ and B₁₂ etc., and fibers, minerals, calcium and iron etc.. Furthermore, laver has specific aroma and taste that stimulate an appetite because it contains cysteine and aspartic acids. Especially, amount of vitamin B generally lacked in vegetable foods is as much as that in fish or meat. Furthermore, it is alkaline foods and amount of calcium is abundant, so it is thought as a healthy food. Laver is divided into three groups, a conventional laver, an improved laver and a stone laver according to a method for making laver. The conventional laver is made up to be thin, thus it has many holes and is soft. It is mainly made in the Chung-nam area in Korea. The improved laver is smaller than the conventional laver, however, it is thicker than the conventional laver and has no holes. Thus it is usually used for making kim-bap(rice rolled in dried laver). The stone laver is different from the general laver in seed and it is thick and tough. It is generally used for toasting because of good aroma.

The taste, aroma and protein amount of laver are different according to the collecting time. The laver collected in the period from November to March of the following year has the best quality. Furthermore, black and lustrous laver is regarded as a good laver, of which color turns into bluish green when toasted because a red pigment, picoetrin is converted into blue pigment, picosian.

Recently, most laver is cultivated and manufactured by forming laver leaves from spores using laver seeding mat and drying one by one at regular size after collecting and washing said laver leaves. This is called "first-made". In order to make kim-bap, the first-made laver is used. The laver toasted at high temperature after seasoning with oil and salt is usually used for toasting and other usage.

Laver has been spotlighted as nutritious seafood, however, it has not been satisfied of the consumers because the processing method was simple and the pattern of consumption was uniform. And laver has been studied only about the change of ingredients during storage or the chemical quantitative analysis to a specific ingredient, not about the development of products with variable flavors. Therefore, the present inventors have studied about said laver continuously. As a result of the investigation, the present invention was completed by manufacturing laver seasoned with peculiar flavors using the powder of curry, bean sauce, and cinnamon, which have a high preference on consumption.

Disclosure of the Invention

The object of the present invention is to provide laver seasoned with variable flavors and tastes maintaining its native nutrients.

More particularly, the object of the present invention is to provide laver, which satisfies a consumption-pattern of nations to which the laver will be exported and has a high preference on consumption by seasoning with peculiar flavors, and method for manufacturing the same.

In the present invention, "laver seasoned with flavor" means laver which is toasted with food powder having peculiar aroma besides salt and oil, and is used a term to distinguish from laver seasoned just with spices and salts. Furthermore, "first-made laver" means laver dried at a regular size after washing cultivated or natural laver leaves. Meanwhile, in the present invention, "the seasoning ingredient" or "the ingredient of taste" means the liquid or powder product of food or food additive that can be added for a new taste or flavor in addition to native taste of laver and said ingredient can be one or mixture thereof selected from the group consisting of curry, bean sauce, cinnamon, mustard, horseradish, citric acids, powdered red pepper, licorice and ingredients with a pungent taste.

The present invention provides laver seasoned with flavor manufactured by adding 0.001 ~4g of one or mixture thereof selected from the group consisting of curry, bean sauce, cinnamon, mustard, horseradish, citric acid, red pepper, licorice and ingredients with a pungent taste per one laver.

Laver seasoned with flavor of the present invention can be manufactured by toasting the seasoned laver at 100~200^°C for 3 ~ 10 seconds after smearing seasoning ingredients mixed with oil on laver evenly. Furthermore, it can be manufactured by spraying said seasoning ingredients mixed with oil to laver or smearing only seasoning ingredients without oil. That is, said laver seasoned with flavor can be manufactured by toasting it at 100~200^°C for 3 ~ 10 seconds after spraying the seasoning ingredients mixed with salt to laver of which surface is smeared with oil, or manufactured by toasting it after spraying the seasoning ingredients to laver of which surface is smeared with oil and then spraying salt additionally on said laver sprayed with seasoning ingredients. It is preferable that the method for manufacturing laver seasoned with curry or bean sauce further comprises the step of making fine powder by filtering through a sieve and regulating moisture contents within the range of 5.5 — 10.5% by weight. For this, it is preferable to dry curry and bean sauce at 90~ 120^°C for 10 — 20 minutes or more preferable to filter through sieve after pulverizing by a grinder over three times.

It is preferable to use pure cooking oil or oil mixed with the cooking oil and sesame oil in the ratio of 18 — 40:1.

In case of using bean sauce as the seasoning ingredients, it can be manufactured by mixing bean sauce with cornstarch in the ratio of 1:0.5 —0.7 in order to reduce a salty taste.

It is preferable to use mixture mixed with the powder of red pepper seed 8.6% by weight, oleoresin garlic 0.34% by weight, oleoresin ginger 0.26% by weight, oleoresin capsicum 0.06% by weight, and citric acids 1.72% by weight as said ingredients with a pungent taste, but not limited to this. In the method for manufacturing laver seasoned with flavor of the present invention, 40 — 300g/ of curry or bean sauce, 2 — 70g/£ of cinnamon, 5 ~ 30g/£ of mustard or horseradish, 5 — 40g β of citric acids, 0.1 — 10g/£ of licorice, 8 ~ 30g £ of red pepper, or 30 — 90g/£ of ingredients with a pungent taste can be mixed with oil. Meanwhile, in case that the seasoned laver is manufactured by spraying the seasoning ingredients not mixed with oil directly to laver of which surface is smeared with oil, not mixing with oil, about 0.03 — 0.9g of curry or bean sauce, 0.03 — 0.15g of citric acids, 0.001 — lg of licorice, 0.01 — 1.2g of horseradish, mustard, cinnamon, red pepper or ingredients with a pungent taste are added to laver per one sheet of laver. Hereinafter, the present invention will be described in detail.

Laver seasoned with flavor of the present invention is manufactured by toasting it at 100 — 200 ^°C for 3 ~ 10 seconds after smearing the powered ingredients such as curry, bean sauce, or cinnamon etc. mixed with oil in the fixed ratio, or spraying said powered ingredients to laver directly of which surface is smeared with oil.

Ingredients such as mustard, horseradish, citric acids, red pepper and licorice in addition to the powder of curry, bean sauce and cinnamon can be used as the seasoning ingredients for peculiar tastes and flavors. And to make a pungent taste, powdered red pepper, garlic, ginger, spice, citric acids, red pepper paste and powdered kim-chi can be mixed and used. It is preferable to use the powder of curry, bean sauce, mustard or horseradish, which are popular with the Japanese who like the laver.

All kinds of conventional laver, improved laver and stone laver can be used as a material of laver seasoned with flavor. And it is preferable to use the first-made laver dried with cold-wind at 5 ^°C after collecting laver cultivated from November to March of the following year and washing said collected laver with seawater or fresh water, or the dried first-made laver by heating at 200 — 300 ^°C for 3 ~ 10 seconds for the best quality. Laver has to have its own color and taste without a nasty smell, and it is preferable that moisture content is below 7% by weight, peroxide value is below 60 and acidic value is below 4. The first-made laver has a high moisture content relatively, thus, the final moisture content of the first-made laver can be regulated to 3 ~ 6% by drying with a drier at 70 ~ 100 ^°C for 1-2 hours again after drying with cold-wind.

An instant curry or bean sauce commercially available has a high content in starch such as wheat flour and corn flour. Thus, when it is smeared on laver after mixing with oil, its appearance and a feeling of eating are not preferable owing to a high viscosity. Therefore, it is desirable to use curry and bean sauce with a low content of starch in order to manufacture laver seasoned with flavor of the present invention.

Furthermore, because the powdered curry is not dissolved in water or oil because of high moisture content, it is necessary to optimize moisture content of the powdered curry by drying to mix with oil evenly. For this, it needs to be ground to powder over three times after drying with stirring at 90 — 120 ^°C for 10 — 20 minutes and then passed through a sieve. It is preferable that the moisture content of curry produced by the said process is about 5.5 — 10.5 % by weight . Bean sauce has a high salt content, thus in case of using as equal as amount of curry, it becomes very salty. In order to prevent the salty taste, it is preferable to reduce a combination ratio with oil less than in curry or use the bean sauce mixed with cornstarch in the ratio of 1:0.5 — 0.7. However, in case of using cornstarch, it should not be used too much, because, as mentioned above, it may bring a negative effect on appearance and a feeling of eating owing to a high viscosity.

Powdered cinnamon is made by grinding the bark and trunk of cinnamon tree to fine powder after drying. It is brownish and has a sweet flavor and a refreshing feeling. The flavor or said powered cinnamon is easily volatile, thus, it is required to be mixed with oil just prior to smear oil on laver. The horseradish and mustard is prepared according to the method mentioned above. Furthermore, citric acid etc. can be used as the seasoning ingredients.

It is preferable to use mixture mixed with oleoresin garlic 0.34 % by weight, oleoresin ginger 0.26 % by weight, oleoresin capsicum 0.06 % by weight, and citric acid 1.72 % by weight, in addition to the powder of red pepper seed 8.6 % by weight for a pungent taste, but it is not limited to this. Also, powdered Kim-chi can be added to said mixture in order to manufacture laver seasoned with the seasoning for pungent taste. In case of laver seasoned with pungent taste which is made by using the mixture mixed with garlic, ginger, citric acids and pepper in addition to powder of red pepper seed as the seasoning ingredients, salt is required to be added additionally in order to regulate an extent of salt, desirably about 2 — 5 % by weight per I of oil.

Cooking oil or oil mixed with cooking oil and sesame oil is used in above- mentioned process. Particularly, the ratio of cooking oil to sesame oil is 18 ~ 40:1 in order to keep the taste of sesame oil and be economical. In case of using only cooking oil, taste of laver is plain and simple.

If the ratio of oil to powder of curry etc. is very low because taste of laver itself is so strong, the taste of laver will not be harmonized with that of curry, bean sauce or cinnamon added. On the contrary, if the ratio of it is very high, it will be difficult to smear oil on laver evenly owing to high viscosity and give rough feeling of eating as the laver becomes thick. Therefore, it is desirable to keep said ratio in terms of taste, preference and facility in manufacturing process.

When the powder of curry, bean sauce or cinnamon is mixed with oil, it should be stirred thoroughly in order to mix in equal. In case that the manufacturing is performed by an automatic operation, said mixing process can be performed by using a nozzle injecting oil, a nozzle injecting powder and a tank of which the inner part is designed to stir oil and powder at regular speeds.

The oil made by the process above is smeared on the first-made laver or the first-toasted laver evenly, and then it is toasted at 100 — 200 ^°C lightly until its color changes to bluish green. However, in case of laver seasoned with curry or bean sauce, a peculiar color can be appeared according to the extent of seasoning ingredients. It is preferable that amount of cooking oil or cooking oil mixed with sesame oil smeared on laver is about 0.5 ~ 3g per a sheet of laver. Furthermore, oil can be smeared with the powder of curry etc. on both sides of laver. But, in order to maintain taste, the powder of curry, bean sauce or cinnamon are required not to be contact with fire directly when pure oil not containing curry powder etc. is smeared on only one side of laver. Particularly, laver smeared oil with the powder of curry etc. on one side of laver can be used in order to make kim-bap.

The seasoning ingredients mentioned above are mixed with oil in order to smear on laver by manual or automatic process, and then the laver is toasted. But, the method for manufacturing the completed laver is not limited to this. That is, laver of the present invention can be manufactured by spraying the seasoning ingredients mixed with oil to laver or smearing each oil and the seasoning ingredients on laver separately. For example, laver seasoned with flavor can be manufactured by toasting it after spraying the mixture of salt and the seasoning ingredients to laver smeared oil, or smearing salt on it after spraying the seasoning ingredients to laver smeared oil prior on toast laver.

Brief Description of the Drawings

The above object and other advantages of the present invention will become more apparent by describing in detail a preferred embodiment thereof with reference to the attached drawings.

Fig. 1 is a schematic diagram of a process for manufacturing laver seasoned with flavor of the present invention.

Fig. 2 is a schematic diagram of another process for manufacturing laver seasoned with flavor of the present invention.

Fig. 3 is a schematic diagram of still another process for manufacturing laver seasoned with flavor of the present invention.

Best Mode for Carrying Out the Invention

The present invention will be described in detail with following embodiments.

However, it should be noted that these embodiments are intended to be illustrative in nature only, and are not intended to limit or restrict the scope of the present invention in any way.

Example 1 Production of laver seasoned with curry 1

Laver which has good color, taste and well-grown leaves was collected, washed and dried by cold wind at 5 ^°C. And then the laver was dried by a hot wind at 80 ^°C again. Curry powder was ground at three times and thus filtered through a sieve to obtain fine powder. 50g of powdered curry was mixed with W of oil mixture, which is mixed with the cooking oil and sesame oil of in the ratio is 24:1, and stirred. When the mixture reached the state that curry was mixed perfectly without lump, it was smeared on the one side of laver. The laver was toasted it at about 180 ^°C lightly until its color changes to bluish green. However, the native color of curry can be appeared somewhat according to the extent of added curry.

Comparative example 1 Production of laver seasoned with curry 2

Laver seasoned with curry was manufactured according to the same process as example 1 except that 20g of powdered curry was used.

Comparative example 2 Production of laver seasoned with curry 3

Laver seasoned with curry was manufactured according to the same process as example 1 except that 200g of powdered curry were used.

As a result of investigating the taste and the color of laver seasoned with flavor made in the example 1 and the comparative example 1 and 2, aroma of curry was matched with a native flavor of laver itself in case of example 1. However, aroma of curry was not matched with a native flavor of laver in case that the content of curry was too little that a native taste of laver was very strong (Comparative example 1). In case that the extent of curry was too much, it was difficult to smear oil on the laver thinly and evenly because of a high viscosity and the laver became thick and hard, thus it was bad for eating (Comparative example 2).

Example 2 Production of laver seasoned with bean sauce 1

Laver seasoned with bean sauce was manufactured according to the same process as example 1 except that 200g of powdered bean sauce was used.

Comparative example 3

Production of laver seasoned with bean sauce 2

Laver seasoned with bean sauce was manufactured according to the same process as example 1 except that 300g of powdered bean sauce was used.

As a result, it was very salty and it was confirmed that its salinity is over 5% than a recommended standard.

Example 3 Production of laver seasoned with bean sauce 3 lOOg of bean sauce and 60g of cornstarch was mixed, dried and filtered through a sieve to obtain fine powder. And then said fine powder was added to \i of oil mixed with the cooking oil and sesame oil in the ratio of 24:1 and the mixture was evenly smeared on laver, which has a good color and taste. Then, said laver was toasted at

180 ^°C lightly until its color changed to bluish green.

Example 4

Production of laver seasoned with cinnamon

70g of cinnamon powder was filtered through a sieve to obtain fine powder. And then said fine powder was added to \i of the cooking oil and the mixture was evenly smeared on laver, which has a good color and taste. Then, said laver was toasted at 180 ^°C lightly until its color changed to bluish green. Furthermore, laver seasoned with cinnamon was produced by toasting after spraying about 0.12g of powdered cinnamon to laver smeared with oil.

Example 5 Production of laver seasoned with mustard llg of mustard was added to 1-C of the cooking oil and the mixture was evenly smeared on laver, which has a good color and taste. Laver seasoned with mustard was produced by toasting at 180 ^°C after spraying about 0.04g of powdered mustard to laver smeared with oil.

Example 6 Production of laver seasoned with horseradish 20g of horseradish was added to \i of the cooking oil and the mixture was evenly smeared on laver, which has a good color and taste. And then it was toasted at 180 ^°C lightly until its color changed to bluish green.

Example 7 Production of laver seasoned with citric acid

30g of citric acid was added to \t of the cooking oil and the mixture was evenly smeared on laver, which has a good color and taste. And then it was toasted at 180^°C lightly until its color changed to bluish green. Example 8 Production of laver seasoned with red pepper

0.03g of the powdered red pepper was sprayed to laver smeared with oil per a sheet and then said laver was toasted at 180^°C lightly.

Example 9 Production of laver seasoned with licorice

After making licorice powder by freeze-drying concentrated solution of licorice, 1.6g of said licorice powder was added to Ti of the oil and the mixture was evenly smeared on laver, which has a good color and taste. And then it was toasted at 180 ^°C lightly until its color changed to bluish green. Furthermore, laver seasoned with licorice was produced by toasting at 180 ^°C after spraying about 0.004g of powdered licorice to laver smeared with oil.

Example 10

Production of laver seasoned with the seasoning for a pungent taste 1

8.6 % by weight of red pepper seed powder, 0.34 % by weight of oleoresin garlic, 0.26 % by weight of oleoresin ginger, 0.06 % by weight of oleoresin capsicum and 1.72 % by weight of citric acid were mixed evenly, heated at 95 ^°C for 55minutes, dried by a drier for 9 hours, and then, ground to obtain powder. O.lg of said ground powder was sprayed to laver smeared with oil and said laver was toasted at 180 ^°C lightly after spraying salt to laver. Moisture content was maintained at 5.5% in order to prevent a loss on processing. Example 11 Production of laver seasoned with the seasoning for a pungent taste 2

8.6 % by weight of red pepper seed powder, 0.34 % by weight of oleoresin garlic, 0.26 % by weight of oleoresin ginger, 0.06 % by weight of oleoresin capsicum, 1.72 % by weight of citric acid and 25.83 % by weight of fried kim-chi powder were mixed evenly, heated at 95 ^°C for 55minutes, dried by a drier for 9 hours, and then, ground to obtain powder. O.lg of said ground powder was sprayed to laver smeared with oil and said laver was toasted at 180 ^°C lightly after spraying salt to laver. Moisture content was maintained at 5.5% in order to prevent a loss on processing.

Industrial Applicability

The laver seasoned with flavor of the present invention is outstanding on preference of the consumers because it was added various taste, maintaining native nutrients and taste of laver. Especially, it is desirable for exports by adding a flavor of ingredients such as curry, bean sauce, cinnamon, mustard, horseradish, citric acid and licorice etc., which are popular with the Japanese who like laver very much.

Claims

What is claimed is;

1. A method for manufacturing laver seasoned with flavor, wherein an oil mixed with one or mixture selected from the group consisting of curry, bean sauce, mustard, horseradish, citric acid, red pepper, licorice and ingredients with a pungent taste is smeared on a laver, and the laver is toasted at 100 — 200 ^°C for 3 ~ lOseconds.

2. A method for manufacturing laver seasoned with flavor, wherein an oil mixed with one or mixture selected from the group consisting of curry, bean sauce, mustard, horseradish, citric acid, red pepper, licorice and ingredients with a pungent taste is sprayed to a laver, and the laver is toasted at 100 ~ 200 ^°C for 3 ~ lOseconds.

3. A method for manufacturing laver seasoned with flavor, wherein 0.001 — 4g of seasoning ingredients, a mixture of salt and one or mixture selected from the group consisting of curry, bean sauce, mustard, horseradish, citric acid, red pepper, licorice and ingredients with a pungent taste, is sprayed to the laver smeared with oil and the laver is toasted at 100 ~ 200 ^°C for 3 ~ lOseconds.

4. The method according to claim 1 to 3, wherein the method further comprises the step of regulating moisture content of curry or bean sauce to 5.5 ~ 10.5 % by weight, and making curry or bean sauce to powder through a sieve.

5. The method according to claim 4, wherein said curry or bean sauce is ground over 3 times and filtered through a sieve, or dried at 90 ~ 120 ^°C for 10 ~ 20minut.es in order to regulate moisture content of curry or bean sauce.

6. The method according to claim 1 to 3, wherein said oil is a pure cooking oil or oil mixed with cooking oil and sesame oil in the ratio of 18 — 40: 1.

7. The method according to claim 1 to 3, wherein cornstarch is added to bean sauce in the ratio of 1:0.5 —0.7, in case of using bean sauce as a seasoning ingredient.

8. The method according to claim 1 to 3, wherein said ingredients with a pungent taste are mixed with powders of red pepper seed 3 — 12 % by weight, oleoresin garlic 0.1 ~ 2 % by weight, oleoresin ginger 0.1 ~ 2 % by weight, oleoresin capsicum 0.01 — 2 % by weight, citric acid 0.3 ~ 3 % by weight and powdered kim-chi 0~35 % by weight.

9. The method according to claim 1 or 2, said oil is mixed with 40 — 300g of powdered curry or bean sauce, 2~ 70g 6 of powdered cinnamon, 5 ~ 30g/£ of powdered mustard or horseradish, 5 ~ 40g/£ of citric acid, 0.1 — 10g/£ of powdered licorice, 8 ~ 30g/6 of red pepper, and 30 — 90g/ of ingredients with a pungent taste.

10. The method according to claim 3, wherein said laver is processed with seasoning ingredients with the amount of about 0.03 — 0.8g when ingredient is curry or bean sauce, 0.03 — 0.15g when citric acid, 0.001 — lg when powdered licorice, about 0.01 — 1.2g when horseradish, mustard, cinnamon, powdered red pepper or seasoning ingredients with a pungent taste.

11. A laver seasoned with flavor manufactured by the method according to claim 1 to 3.