KR100826797B1 - Hard boiled kelp, and cooking method of that - Google Patents
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- KR100826797B1 KR100826797B1 KR1020060127658A KR20060127658A KR100826797B1 KR 100826797 B1 KR100826797 B1 KR 100826797B1 KR 1020060127658 A KR1020060127658 A KR 1020060127658A KR 20060127658 A KR20060127658 A KR 20060127658A KR 100826797 B1 KR100826797 B1 KR 100826797B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명은 식품 조리에 관한 기술로서, 좀더 상세하게는 다시마를 독특하게 조리하여 맛이 좋을 뿐만 아니라, 인체에 유익한 다시마를 쉽게 섭취할 수 있게 하고, 장기간 보존이 가능하게 하는 기술에 관한 것이다. The present invention relates to a technique for cooking food, and more particularly, to a technique that enables the kelp to be uniquely cooked, not only to taste good, but also to easily consume kelp, which is beneficial to the human body, and to allow long-term preservation.
다시마는 바다에서 서식하는 길고 넓은 갈조식물인데, 다시마목 다시마과에 속하는 식용해조류의 하나로서, 우리나라, 일본, 캄차카반도, 사할린섬 등의 태평양 연안에 많이 서식하고 있다. Kelp is a long and wide brown algae inhabiting the sea. It is one of the edible seaweeds belonging to the Kelpaceae family. It is inhabited a lot in the Pacific coast of Korea, Japan, Kamchatka Peninsula and Sakhalin Island.
다시마에는 카로틴류, 크산토필류, 엽록소 등의 여러 가지 색소 성분 외에 탄소동화작용으로 만들어지는 마니트, 라미나린 등의 탄수화물과 세포벽의 성분인 알긴산이 많이 들어 있고, 요오드, 비타민 B2, 글루탐산 등의 아미노산이 들어 있다. 그리고, 주요 성분으로는 대체로 수분 16%, 단백질 7%, 지방 1.5%, 탄수화물 49%, 무기염류 26.5% 정도이며, 탄수화물의 20%는 섬유소이고 나머지는 알긴산과 라미나린 등 다당류이다. In addition to various pigment components such as carotene, xanthophylls, and chlorophyll, kelp contains a lot of carbohydrates such as manitite and laminarin, which are made by carbon assimilation, and alginic acid, which are components of cell walls. Contains amino acids In general, the main components are water 16%, protein 7%, fat 1.5%, carbohydrate 49%, inorganic salts about 26.5%, 20% of carbohydrates are fibrin and the remainder are polysaccharides such as alginic acid and laminarin.
다시마에는 특히 요오드,칼륨, 칼슘 등 무기염류가 많이 들어 있으므로, 다 시마를 조금씩 자주 먹는 것은 무기염류의 공급을 위해서 좋다. 그리고 다시마에 들어 있는 라미닌이라는 아미노산은 혈압을 낮추는 효과가 있다. 특히 다시마에 다량 함유된 알긴산은 콜레스테롤, 총지질, 그리도 총지방산의 농도를 억제하는 효과가 있고, 카드늄 등의 중금속이 체내에 축적되는 것을 억제하는 효과가 있고, 알긴산은 특히 큰 수화성, 보수성, 윤활성 및 성형성이 있어 정장작용을 하므로 정장효과가 대단히 크다. 또한 알긴산은 그의 카르복시기(COOH기)에 의해 금속이온과 화학적으로 결합하기 때문에 금속이온과 접촉하여 발효산화를 방해하는 효과가 있고, COOH기 이외의 측쇄가 없고 친수성이 강한 H, OH기로 이루어져 있어 수화성이 강하기 때문에 어느 정도 이상의 농도가 높은 용액중에서도 미생물이 필요로 하는 수분을 탈취하여 그 발육을 저해하는 효과가 있어 장기보존 식품을 만들기에 용이하다.Kelp contains a lot of inorganic salts such as iodine, potassium, calcium, etc., so eating a little bit of shimama is good for the supply of inorganic salts. And the amino acid called laminin in kelp has the effect of lowering blood pressure. In particular, alginic acid contained in a large amount of kelp has the effect of inhibiting the concentration of cholesterol, total lipids, and total fatty acids, and also inhibits the accumulation of heavy metals such as cadmium in the body, and alginic acid has a particularly large hydration, water retention, Because of the lubricity and formability, the dressing effect is very large. In addition, alginic acid chemically bonds with metal ions by its carboxyl group (COOH group), which has the effect of interfering with fermentation oxidation by contact with metal ions, and has no side chain other than COOH group, and is composed of H and OH groups having strong hydrophilicity. Because of its strong chemical properties, it is easy to make long-term preservation foods because it has the effect of deodorizing the moisture required by microorganisms in a solution having a certain concentration or more.
그리고 다시마는 독특한 감칠맛이 있어서 따라서 천연조미료로 많이 사용되고, 최근 건강식품으로 각광을 받고 있다. 그러나, 지금까지 다시마는 건조한 다시마를 국물을 낼 때 사용하거나, 그 분말을 조미료를 대신하여 사용하는 정도로 이용하고 있다. 최근에는 건조시킨 다시마 조각을 직접 먹기도 한다.And kelp has a unique umami so it is used a lot as a natural seasoning, has recently been spotlighted as a health food. However, until now, kelp is used to make dried kelp when making broth or to use the powder in place of seasoning. Recently, dried kelp pieces are eaten directly.
다시마와 관련된 가공식품을 보면 주로 그 분말을 첨가하거나, 다량의 인공적 식품 첨가물을 사용하고 다시마를 보조적으로 사용하거나, 다시마에서 유용한 성분을 추출하여 이를 사용하는 것이 대부분이고, 다시마를 직접 가공한 가공식품은 없다. In processed foods related to kelp, mainly processed powders, large amounts of artificial food additives and supplementary use of kelp, or extracting useful ingredients from kelp are used. There is no.
그리고 다시마젤리가 시판되고 있고, 그 제조방법이 특허출원이 된 것이 있으나(출원번호 : 10-2001-0024358), 이는 통상적인 젤리 제조과정에 다시마 분말을 첨가하는 정도이다. 그리고, 해조류에서 추출한 알긴산을 과즙등에 첨가하여 젤리과자를 제조하는 방법이 출원되어 있으나(출원번호 10-1993-0015301), 그외 다시마를 이용한 음식을 알려지지 않고 있다.And kelp jelly is commercially available, and the manufacturing method has a patent application (application number: 10-2001-0024358), but this is about the addition of kelp powder in the conventional jelly manufacturing process. In addition, a method of preparing jelly sweets by adding alginic acid extracted from seaweed to juices and the like has been applied (application number 10-1993-0015301), and other foods using kelp are not known.
상기와 같이 다시마를 가공하여 식품을 제조하는 것은 별도의 대형 시설이 필요하고, 어디까지나 음식의 보조 첨가물 정도로 사용하는 것이어서 인체에 유익한 다시마를 다량으로 섭취할 수 없는 한계가 있다.As described above, the production of food by processing kelp requires a separate large facility, and is used as an auxiliary additive of food to the last, and thus there is a limit in that a large amount of kelp beneficial to the human body cannot be ingested.
상기한 바와 같이 상기한 바와 같이 다시마는 맛과 효능이 뛰어나지만, 이를 음식의 주재료로 한 식품은 없는 실정이어서 다량으로 섭취하는데 한계가 있다. 따라서, 다시마를 주재료로 한 것으로서, 간단한 시설에 의하여 생산할 수 있는 가공식품이 필요하다.As described above, kelp is excellent in taste and efficacy, but there is no food in which it is the main ingredient of food, and thus there is a limit to ingesting a large amount. Therefore, processed foods that can be produced by a simple facility, using kelp as a main ingredient, are needed.
특히 최근 바쁜 현대인의 생활방식에 따라 간편하게 먹을 수 있는 가공된 요리가 많이 보급되고 유통되고 있는 점을 감안하면, 맛과 효능이 뛰어난 다시마를 이용한 가공식품이 개발될 필요가 있다. 이와 같이 유통되는 가공식품은 인체에 나쁜 영향을 미칠 개연성이 있는 인공적인 식품 첨가물을 가능한 한 사용하지 않으면서, 비교적 긴 유통기간 동안 신선도를 유지하기 위하여 보존성이 아주 좋아야 하고, 휴대가 편하고 먹기가 간편하여야 한다.In particular, in view of the recent spread and distribution of processed dishes that can be easily eaten according to the busy modern man's lifestyle, processed food using kelp with excellent taste and efficacy needs to be developed. The processed foods distributed in this way should be very easy to carry, easy to carry, and easy to eat, in order to maintain freshness for a relatively long distribution period without using artificial food additives that are likely to adversely affect the human body. shall.
본 발명인 다시마 조림은 상기한 기술적 요구사항을 전부 보유한 가공식품으로서, 다시마가 가지는 영양학적 우수성과 알긴산이 가지는 특징을 이용한 천연식 품이다.The kelp stew of the present invention is a processed food having all the above technical requirements, and is a natural food product using nutritional superiority and alginic acid characteristics of kelp.
본 발명인 다시마 조림은 다시마를 주재료로 하고, 기타 부재료와 함께 장시간 가열하여 조린 조림형태의 가공식품이다.The kelp stew of the present invention is a processed food of stew type stewed with kelp as a main material and heated with other ingredients for a long time.
본 발명인 다시마 조림은 다음의 과정을 거쳐 제조된다.The kelp stew of the present invention is prepared through the following process.
1. 건조 다시마를 물로 씻은 후, 끓는 물에 일정시간(5분 정도가 적당하다.) 데친다. 이와 같이 데치는 과정에서 다시마는 칼, 가위 등으로 손질하기에 편할 정도로 연화된다. 1. Wash dried kelp with water and blanch in boiling water for a certain time (about 5 minutes). In the process of poaching, kelp is softened to the extent that it is easy to trim with a knife or scissors.
2. 상기와 같이 데쳐진 다시마를 채썰기, 깍둑썰기 등으로 먹기 편할 만큼 일정 크기로 절단한다. 2. Cut the kelp poached as above to a certain size so that it is easy to eat.
3. 충분한 량의 물에, 쇠고기, 멸치, 새우, 다랑어, 북어, 사골의 주요재료 중의 1 이상을 넣고 일정 시간 동안 끓여 육수를 만든다. 이 육수를 만드는 과정에서, 대파, 양파, 무, 콩, 표고버섯, 생강 등의 보조재료를 1 이상 첨가할 수 있다.3. Add enough water, beef, anchovies, shrimp, tuna, north fish, and bone bone to at least one of the main ingredients and boil for a period of time to make a broth. In the process of making this broth, one or more auxiliary ingredients such as leeks, onions, radishes, beans, shiitake mushrooms and ginger can be added.
4. 조리기구에 상기 3.과 같이 만들어진 육수를 충분히 부은 다음, 상기 2와 같이 준비된 다시마를, 물엿 또는 설탕, 그리고 기타 양념류들과 함께 넣고 가열하면서 육수의 물기가 거의 다 증발될 때까지 충분히 조린다. 첨가되는 양념류로는, 단맛을 나게 하는 자일리톨, 매실액기스, 감초 등과, 잡 냄새를 제거하는 식초, 맛술 등과, 간을 맞추기 위한 간장, 소금 등을 사용할 수 있다.4. Pour enough broth from the cooking utensils as in 3. and add enough kelp prepared with 2 together with starch syrup or sugar and other condiments and heat until the water is almost completely evaporated. . Examples of the seasonings to be added include xylitol, plum extract, licorice, and the like, vinegar and liquor to remove odor, and soy sauce and salt to match the liver.
5. 충분히 조려진 다시마는 넓은 그릇에 담아 식혀 완성한다. 이때 통깨를 뿌리면 시각적으로도 좋고, 참깨의 고소한 맛이 더해진다.5. Put enough simmered kelp in a wide bowl and cool. Sprinkle with sesame seeds is also good visually, the sesame flavor is added.
상기와 같이 다시마를 충분한 량의 육수에서 졸이면, 처음에는 육수가 다시마에 충분히 베어 들어 다시마의 부피가 아주 증가하다가, 계속 졸이면 육수의 맛있는 성분이 다시마에 전부 함유된 상태에서 수분만 증발되어 다시마의 부피는 다시 작아지고, 꼬들꼬들하게 씹히는 느낌을 주게 된다.As described above, when the kelp is simmered in a sufficient amount of broth, the broth is plunged into the kelp and the volume of kelp is greatly increased, but if it continues to simmer, only the moisture of the broth is evaporated and only the water is evaporated. The volume becomes smaller and gives a feeling of chewing.
상기와 같이 조리된 다시마는 그대로 간식으로 먹을 수도 있고, 간장을 충분히 첨가하여 짜게 조리된 것은 반찬으로 밥 등의 다른 음식물과 함께 먹을 수 있다.The kelp cooked as described above may be eaten as a snack, and the salty cooked with enough soy sauce may be eaten together with other foods such as rice as a side dish.
다시마는 그 자체로 미생물의 발육을 억제하는 성질이 있고, 상기와 같이 조리는 과정에서 당분 염분 등이 고도로 농축되어 부패가 잘 일어나지 않아, 별도의 방부대책이 없이도 장기간 보존이 가능하다. The kelp itself has the property of inhibiting the growth of microorganisms, and as described above, sugar salts, etc. are highly concentrated in the cooking process, so that corruption does not occur well, and thus, long-term preservation is possible without additional preservative measures.
만약 이 다시마 조림을 상업적으로 판매하기 위해서는 레토르트 파우치 포장을 할 수 있다. 이와 같이 레토르트 파우치 포장을 하면, 포장의 내부의 부패균은 완전히 멸균되고, 외부로부터 부패균이 침투하지 못하여 아주 장기간 보존이 가능하므로, 공장에서 대량생산을 하여 일반적인 가공식품의 유통망을 이용하여 판매할 수 있다. 상기와 같이 유통되는 다시마 조림을 소비자는 제품의 포장만 제거하고 그냥 먹을 수 있다.If you want to sell this kelp stew commercially, you can pack a retort pouch. When the retort pouch is packaged in this way, the decayed bacteria inside the package are completely sterilized, and the decayed bacteria do not penetrate from the outside, so that they can be stored for a very long time, so they can be mass-produced at the factory and sold using the general processed food distribution network. . The kelp simmered in circulation as described above can be eaten only by removing the packaging of the product.
상기와 같이 조리된 다시마 조림은 다시마의 풍미와 영양을 모두 함유하고 있는 천연식품으로서, 식이섬유가 풍부하고, 독특한 씹히는 맛이 있다.Cooked kelp boiled as described above is a natural food containing both flavor and nutrition of kelp, rich in dietary fiber, and has a unique chewy taste.
특히 다시마에 다량 함유된 천연 알긴산의 자연적인 멸균작용으로, 방부재의 사용이나 진공포장 없이도 부패의 염려가 적어, 맛과 신선도를 유지하면서 장기간 보존이 가능하다. 그리고 적절한 포장으로 공장에서 대량생산이 가능하고, 일반적인 공산품의 유통망을 이용하여 판매할 수 있다.In particular, due to the natural sterilization of natural alginic acid contained in a large amount of kelp, there is little worry of corruption without the use of preservatives or vacuum packaging, it is possible to preserve for a long time while maintaining the taste and freshness. It can be mass-produced in factories with proper packaging, and can be sold using general industrial distribution networks.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935370B1 (en) * | 2009-05-11 | 2010-01-11 | 허정현 | Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient |
| KR101168478B1 (en) | 2009-07-15 | 2012-07-26 | 박희주 | A natural flavor |
| CN104351806A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of tuna and kelp roll |
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| JPS59146571A (en) | 1983-06-03 | 1984-08-22 | Tadashi Saito | Preparation of seasoned tangle |
| JPS62186766A (en) * | 1986-02-13 | 1987-08-15 | Happy Foods Kk | Seasoned sea tangle and production thereof |
| KR20020072512A (en) * | 2002-08-09 | 2002-09-16 | 방계룡 | Jellied food is made from gelatine and brown-seaweed or a sea tangle |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59146571A (en) | 1983-06-03 | 1984-08-22 | Tadashi Saito | Preparation of seasoned tangle |
| JPS62186766A (en) * | 1986-02-13 | 1987-08-15 | Happy Foods Kk | Seasoned sea tangle and production thereof |
| KR20020072512A (en) * | 2002-08-09 | 2002-09-16 | 방계룡 | Jellied food is made from gelatine and brown-seaweed or a sea tangle |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100935370B1 (en) * | 2009-05-11 | 2010-01-11 | 허정현 | Cooking method of kelp ingredient for kelp rice the kelp ingredient, and boiled rice adding the kelp ingredient |
| KR101168478B1 (en) | 2009-07-15 | 2012-07-26 | 박희주 | A natural flavor |
| CN104351806A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of tuna and kelp roll |
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