KR102658580B1 - Seasoned laver composition containing Aronia powder and a method of manufacturing seasoning laver using the same - Google Patents
Seasoned laver composition containing Aronia powder and a method of manufacturing seasoning laver using the same Download PDFInfo
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- KR102658580B1 KR102658580B1 KR1020230101554A KR20230101554A KR102658580B1 KR 102658580 B1 KR102658580 B1 KR 102658580B1 KR 1020230101554 A KR1020230101554 A KR 1020230101554A KR 20230101554 A KR20230101554 A KR 20230101554A KR 102658580 B1 KR102658580 B1 KR 102658580B1
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- seaweed
- extract
- juicer
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L27/31—Artificial sweetening agents containing amino acids, nucleotides, peptides or derivatives
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- A—HUMAN NECESSITIES
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- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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Landscapes
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Abstract
본 발명은 맛소금(또는 정제소금)을 저감하고 아로니아 분말, 돼지감자 추출물 및 유근피 추출물을 섭취할 수 있게 되어 소비자의 건강 증진을 도모할 수 있도록 도와 주는 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법에 관한 것으로, 본 발명은 김 100중량부이고, 상기 김100중량부 기준으로 돼지감자 추출물 4 ∼ 1중량부, 유근피 추출물 4 ∼ 1중량부, 둥글레 뿌리 추출물 9 ∼ 5중량부, 붉나무 열매 추출물 8 ∼ 4중량부, 토복령 추출물 5 ∼ 2중량부, 커피분말 1 ∼ 0.5중량부, 옥배유 4 ∼ 1중량부, 참기름 3 ∼ 0.8중량부, 정제소금 1 ∼ 0.5중량부, 글루타민산나트륨 0.8 ∼ 0.3중량부 및 아로니아 분말 4 ∼ 1중량부를 포함한다.The present invention is a seasoned seaweed composition containing aronia powder that reduces flavor salt (or refined salt) and helps improve the health of consumers by enabling them to consume aronia powder, pork potato extract, and root bark extract, and the same. The present invention relates to a method for producing seasoned seaweed using 100 parts by weight of seaweed, and based on 100 parts by weight of seaweed, 4 to 1 parts by weight of pork potato extract, 4 to 1 parts by weight of radish root bark extract, and 9 to 5 parts by weight of root extract. , 8 to 4 parts by weight of red tree fruit extract, 5 to 2 parts by weight of Tobokryeong extract, 1 to 0.5 parts by weight of coffee powder, 4 to 1 part by weight of corn oil, 3 to 0.8 parts by weight of sesame oil, 1 to 0.5 parts by weight of refined salt, glutamic acid. It contains 0.8 to 0.3 parts by weight of sodium and 4 to 1 part by weight of aronia powder.
Description
본 발명은 조미 김에 관한 것으로, 보다 상세하게는 맛소금(또는 정제소금)을 저감하고 아로니아 분말, 돼지감자 추출물 및 유근피 추출물을 섭취할 수 있게 되어 소비자의 건강 증진을 도모할 수 있도록 도와 주는 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법에 관한 것이다.The present invention relates to seasoned seaweed, and more specifically, to aronia that helps consumers improve their health by reducing flavor salt (or refined salt) and allowing consumption of aronia powder, pork potato extract, and root bark extract. It relates to a seasoned seaweed composition containing powder and a method of manufacturing seasoned seaweed using the same.
일반적으로 김은 한국 고유의 식품 중 하나로서, 김은 해조류에 속하며, 탄수화물 단백질을 비롯하여 무기질, 비타민 등이 다량함유 하고 있어, 우수한 영양성분을 가지고 있는 완전식품의 하나로 대두고 있으며, 한국 사람들의 식단에 다양한 요리를 통해 제공하고 있다. 이 중에서 조미 김은 간편하고 맛있는 반찬으로 많이 섭취하고 있다.
그리고, 조미 김 제조방법은 김 원초에 대두유, 참기름, 들기름 등의 식물성 기름을 단일 혹은 두 종류 이상 혼합한 기름을 도포한 후, 소금을 뿌린 상태에서 김구이용 터널(200 ∼ 400℃)을 통과시키는 공정을 거치게 된다. 통과된 조미 김은 용도에 따라 9절, 6절 또는 전장의 형태로, 김의 바삭거리는 식감유지를 위해방습제(실리카겔)와 함께 포장된다. 조미 김에 쓰이는 식물성 기름의 함량(중량％)과 종류는 제조회사마다 다르나, 보통 10 ∼ 50％의 범위이며, 요즘엔 건강을 추구하는 웰빙(Welling-being) 트랜드에 맞춰 기능성을 강조한 올리브유, 현미유 등을 추가하고 기름의 고소한 관능을 강조하기 위해 기름함량을 높인 고급제품들이 속속 등장하고 있는 실정이다.
그러나, 많은 기름함량과 불포화 지방산이 많은 식물성 기름을 함유하는 조미 김의 제품 특성상 유지의 산패로부터 자유로울 수 없으며, 그것이 조미 김의 유통기한 제약에 가장 큰 요인으로 작용하고 있다. 실제로 식품공전에서도 유(油)처리한 김의 경우 유지 산패의 척도인 과산화물가와 산가를 각각 60 이하, 4 이하로 관리하도록 규제하고 있다. 유지의 산패를 지연시키기 위해 항산화제의 첨가를 고려할 수도 있으나 비싼 항산화제 단가에 의한 원가상승과 구이 김을 위해 통과하는 터널 안의 고온(200 ~ 400℃)에서도 안정한 항산화제의 선택폭이 매우 좁아서 실제로 항산화제를 조미 김에 적용하고 있는 제조업체는 전무한 것으로 알려졌다.
상기한 문제점을 해결하기 위해, 2015년 11월 30일자 출원번호 제10-2015-0169317호(발명의 명칭 : 조미 김 유통기한 연장이 가능한 아로니아 분말을 도포한 조미 김 제조방법)로 특허청에 출원된 바 있으며, 청구범위를 살펴보면, 청구범위는 " 꿀 100 중량부에 아로니아 열매를 통해 추출된 원액, 분말 중 어느 하나로 이루어진 아로니아 추출물 40 ∼ 60 중량부 및 부용재 5 ∼ 10 중량부를 혼합하여 아로니아 혼합물을 제조하는 혼합단계(S10); 상기 혼합단계(S10)에서 생성된 아로니아 혼합물에 알콜 또는 주정 1 ∼ 5 중량부를 혼합하며, 1 ∼ 1.5mm의 입자크기로 분쇄하는 분쇄단계(S20); 상기 분쇄단계(S20)에서 분쇄된 과립을 20 ∼ 30℃에서 7 ∼ 8시간 자연발효시키는 발효단계(S30); 상기 발효단계(S30)를 통해 발효된 과립을 45 ∼ 70℃의 온도에서 건조를 진행할 수 있는 열풍건조법, 저온건조법, SD건조법 중 어느 하나를 선택하여 1 ∼ 3시간 건조하여 꿀이 혼합된 아로니아 분말을 제조하는 건조단계(S40); 식용유가 도포된 김 100 중량부에 아로니아 분말 3 ∼ 10 중량부를 도포하는 도포단계(S50); 상기 도포단계(S50)에서 아로니아 분말이 도포된 김을 300 ∼ 400℃에서 1 ∼ 3초 구워내는 가열단계(S60);로 이루어지는 것을 특징으로 하는 조미 김 유통기한 연장이 가능한 아로니아 분말을 도포한 조미 김 제조방법. " 이다.
상기에서 살펴본 바와 같이, 조미 김에 관한 연구 및 개발은 꾸준히 수행되고 있는 실정에 있다.
본 출원인은 상기 조미 김 유통기한 연장이 가능한 아로니아 분말을 도포한 조미 김 제조방법 외에 맛소금(또는 정제소금)을 저감하고 아로니아 분말, 돼지감자 추출물 및 유근피 추출물을 섭취할 수 있게 되어 소비자의 건강 증진을 도모할 수 있도록 도와 주는 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법을 제안하고자 한다.In general, seaweed is one of Korea's unique foods. Seaweed belongs to seaweed and contains a large amount of carbohydrates, proteins, minerals, vitamins, etc., so it is regarded as one of the complete foods with excellent nutritional properties, and is a part of the Korean diet. We offer a variety of dishes. Among these, seasoned seaweed is widely consumed as a simple and delicious side dish.
In addition, the seasoned seaweed manufacturing method involves applying a single or a mixture of two or more vegetable oils such as soybean oil, sesame oil, and perilla oil to raw seaweed, and then passing it through a seaweed tunnel (200-400℃) while sprinkled with salt. It goes through a process. The seasoned seaweed that has passed is packaged in the form of 9-section, 6-section or full-length pieces depending on the purpose, and with a desiccant (silica gel) to maintain the crispy texture of the seaweed. The content (% by weight) and type of vegetable oil used in seasoning seaweed varies depending on the manufacturer, but is usually in the range of 10 to 50%. Nowadays, in line with the wellness-being trend, olive oil, brown rice oil, etc. that emphasize functionality are used. In order to emphasize the savory sensuality of oil, high-end products with increased oil content are appearing one after another.
However, due to the nature of seasoned seaweed products containing high oil content and vegetable oil high in unsaturated fatty acids, they cannot be free from rancidity of oil and fat, which is the biggest factor in limiting the shelf life of seasoned seaweed. In fact, the Food Code also regulates oil-treated seaweed to have peroxide value and acid value, which are indicators of oil rancidity, below 60 and below 4, respectively. In order to delay the rancidity of oil, the addition of antioxidants may be considered, but the cost increases due to the high cost of antioxidants, and the selection of antioxidants that are stable even at the high temperature (200 ~ 400℃) inside the tunnel through which the roasted seaweed is passed is very narrow, so it is actually difficult to use. It is known that there are no manufacturers applying antioxidants to seasoned seaweed.
In order to solve the above problems, an application was filed with the Korean Intellectual Property Office under Application No. 10-2015-0169317 (title of the invention: Method for manufacturing seasoned seaweed coated with aronia powder that can extend the shelf life of seasoned seaweed) dated November 30, 2015. Looking at the claims, the claim is "mixing 100 parts by weight of honey with 40 to 60 parts by weight of aronia extract, consisting of either a concentrate or powder extracted through aronia fruits, and 5 to 10 parts by weight of auxiliary materials. A mixing step (S10) of producing an aronia mixture; mixing 1 to 5 parts by weight of alcohol or alcohol with the aronia mixture produced in the mixing step (S10) and pulverizing the aronia mixture to a particle size of 1 to 1.5 mm (S20); ); a fermentation step (S30) of naturally fermenting the granules pulverized in the grinding step (S20) at 20 to 30° C. for 7 to 8 hours; A drying step (S40) of producing aronia powder mixed with honey by selecting one of the hot air drying method, low temperature drying method, and SD drying method that can be dried for 1 to 3 hours; An application step (S50) of applying 3 to 10 parts by weight of aronia powder; a heating step (S60) of baking the laver to which aronia powder has been applied in the application step (S50) at 300 to 400°C for 1 to 3 seconds; "A method of manufacturing seasoned seaweed coated with aronia powder that can extend the shelf life of seasoned seaweed."
As seen above, research and development on seasoned seaweed is being carried out steadily.
In addition to the method of manufacturing seasoned seaweed by applying aronia powder, which can extend the shelf life of seasoned seaweed, the applicant has proposed reducing flavoring salt (or refined salt) and consuming aronia powder, pork potato extract, and root bark extract to improve the health of consumers. We would like to propose a seasoned seaweed composition containing aronia powder and a method of manufacturing seasoned seaweed using the same, which helps to improve the quality of seaweed.
따라서, 본 발명은 상기한 종래 기술에 따른 제반 문제점을 해결하기 위하여 개량발명된 것으로서, 본 발명의 목적은 맛소금(또는 정제소금)을 저감하고 아로니아 분말, 돼지감자 추출물 및 유근피 추출물을 섭취할 수 있게 되어 소비자의 건강 증진을 도모할 수 있도록 도와 주는 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법을 제공하는 데 있다.
그러나 본 발명의 목적은 상기에 언급된 목적으로 제한되지 않으며, 언급되지 않은 다른 목적들은 아래의 기재로부터 당업자에게 명확하게 이해될 수 있을 것이다.Therefore, the present invention is an improved invention to solve all the problems caused by the above-described prior art. The purpose of the present invention is to reduce taste salt (or refined salt) and to enable consumption of aronia powder, pork potato extract, and root bark extract. The aim is to provide a seasoned seaweed composition containing aronia powder and a method for manufacturing seasoned seaweed using the same, which helps to improve the health of consumers.
However, the object of the present invention is not limited to the object mentioned above, and other objects not mentioned will be clearly understood by those skilled in the art from the description below.
상기한 목적을 달성하기 위한 본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물은,
김 100중량부이고,
상기 김100중량부 기준으로 돼지감자 추출물 4 ∼ 1중량부, 유근피 추출물 4 ∼ 1중량부, 둥글레 뿌리 추출물 9 ∼ 5중량부, 붉나무 열매 추출물 8 ∼ 4중량부, 토복령 추출물 5 ∼ 2중량부, 커피분말 1 ∼ 0.5중량부, 옥배유 4 ∼ 1중량부, 참기름 3 ∼ 0.8중량부, 정제소금 1 ∼ 0.5중량부, 글루타민산나트륨 0.8 ∼ 0.3중량부 및 아로니아 분말 4 ∼ 1중량부를 포함한다.
그리고, 상기한 목적을 달성하기 위한 본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물을 이용한 조미 김 제조방법은,
김의 원료인 해초를 수거한 후, 수거된 해초를 세척하고 세척된 해초를 건조장치에 넓게 펼쳐서 말리고 말린 해초로부터 사각형상으로 펼쳐진 김 100중량부인 사각형상 김을 얻는 제1단계와;
상기 제1단계 후, 둥글레 뿌리를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는 제2단계와;
상기 제2단계 후, 얻어진 둥글레 뿌리 추출물 7중량부를 가열기에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는 제3단계와;
상기 제3단계 후, 김 100중량부를 기준으로 커피분말 0.8중량부를 얻고, 김 100중량부를 기준으로 옥배유 3중량부를 얻는 제4단계와;
상기 제4단계 후, 얻어진 식혀진 둥글레차 6중량부를 제1혼합기에 투입함과 아울러 상기 제1혼합기에 커피분말 0.8중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 0.8중량부가 혼합된 제1액상조미물을 얻는 제5단계와;
상기 제5단계 후, 얻어진 제1액상조미물을 제2혼합기에 투입함과 아울러 상기 제2혼합기에 옥배유 3중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 3중량부가 혼합된 제2액상조미물을 얻는 제6단계와;
상기 제6단계 후, 얻어진 제2액상조미물을 사각형상 김의 상면 및 저면에 도포하는 제7단계와;
상기 제7단계 후, 수거된 붉나무 열매를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 6중량부를 얻는 제8단계와;
상기 제8단계 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 3중량부를 얻는 제9단계와;
상기 제9단계 후, 얻어진 붉나무 열매 추출물 6중량부를 저온숙성발효기에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 3중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 6중량부와 토복령 추출물 3중량부가 혼합되어 발효된 액상소금의 발효액을 얻는 제10단계와;
상기 제10단계 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 2중량부를 얻는 제11단계와;
상기 제11단계 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 2중량부를 얻는 제12단계와;
상기 제12단계 후, 얻어진 액상소금의 발효액을 급속동결건조기에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부가 급속동결된 동결물을 얻는 제13단계와;
상기 제13단계 후, 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는 제14단계를 포함한다.The seasoned seaweed composition containing aronia powder according to the present invention to achieve the above object is,
100 parts by weight of seaweed,
Based on the above 100 parts by weight of seaweed, 4 to 1 parts by weight of pork potato extract, 4 to 1 parts by weight of root bark extract, 9 to 5 parts by weight of root extract, 8 to 4 parts by weight of red tree fruit extract, and 5 to 2 parts by weight of Tobokryeong extract. , 1 to 0.5 parts by weight of coffee powder, 4 to 1 part by weight of corn oil, 3 to 0.8 parts by weight of sesame oil, 1 to 0.5 parts by weight of refined salt, 0.8 to 0.3 parts by weight of sodium glutamate, and 4 to 1 part by weight of aronia powder.
In addition, the method for producing seasoned seaweed using a seasoned seaweed composition containing aronia powder according to the present invention to achieve the above object is,
A first step of collecting seaweed, which is the raw material for seaweed, washing the collected seaweed, drying the washed seaweed widely in a drying device, and obtaining 100 parts by weight of seaweed in a square shape from the dried seaweed;
After the first step, a second step of inserting the root of the root into a juicer and operating the juicer for 10 minutes to obtain 7 parts by weight of the root extract of the root of the root based on 100 parts by weight of seaweed from the juicer;
After the second step, 7 parts by weight of the obtained root extract were added to the heater, and water was added to the heater, and the heater was operated at 70°C for 20 minutes to produce a mixture of 7 parts by weight of the root extract and water from the heater. A third step of obtaining tea and cooling the obtained hot round tea to obtain 6 parts by weight of cooled round tea based on 100 parts by weight of seaweed;
After the third step, a fourth step of obtaining 0.8 parts by weight of coffee powder based on 100 parts by weight of seaweed and 3 parts by weight of corn oil based on 100 parts by weight of seaweed;
After the fourth step, 6 parts by weight of the obtained cooled round tea were added to the first mixer, and 0.8 parts by weight of coffee powder was added to the first mixer, and the first mixer was operated for 2 minutes to obtain the cooled round round tea from the first mixer. A fifth step of obtaining a first liquid seasoning mixed with 6 parts by weight and 0.8 parts by weight of coffee powder;
After the fifth step, the obtained first liquid seasoning is added to the second mixer, and 3 parts by weight of corn oil is added to the second mixer, and the second mixer is operated for 2 minutes to produce the first liquid seasoning and the first liquid seasoning from the second mixer. A sixth step of obtaining a second liquid seasoning mixed with 3 parts by weight of corn oil;
After the sixth step, a seventh step of applying the obtained second liquid seasoning to the upper and lower surfaces of the square-shaped seaweed;
After the seventh step, an eighth step of putting the collected rhubarb fruit into a juicer and operating the juicer for 10 minutes to obtain 6 parts by weight of rhubarb fruit extract based on 100 parts by weight of seaweed from the juicer;
After the 8th step, the washed Tobokryeong is sliced and the thinly sliced Tobokryeong is obtained. Then, the sliced Tobokryeong is put into a juicer and the juicer is operated for 10 minutes to extract 3 Tobokryeong extract based on 100 parts by weight of seaweed from the juicer. A ninth step of obtaining the weight part;
After the 9th step, 6 parts by weight of the obtained rhubarb fruit extract was added to the low-temperature maturation fermentor, and 3 parts by weight of the Tobokryeong extract was added to the low-temperature maturation fermenter, and the low-temperature maturation fermenter was operated at 7° C. for 72 hours to extract the rhubarb tree from the low-temperature maturation fermentor. A tenth step of obtaining a fermented liquid salt fermented by mixing 6 parts by weight of fruit extract and 3 parts by weight of Tobokryeong extract;
After the 10th step, the washed pork potatoes are sliced and the thinly sliced pork potatoes are obtained. The sliced pork potatoes are put into a juicer and the juicer is operated for 10 minutes to obtain 2 pork potato extract based on 100 parts by weight of seaweed from the juicer. The 11th step of obtaining the weight part;
After the 11th step, the washed radicle peel is sliced and thinly sliced radicle peel is obtained, and then the sliced radicle peel is put into a juicer and the juicer is operated for 10 minutes to obtain 2 parts by weight of radicle bark extract based on 100 parts by weight of seaweed from the juicer. 12 steps and;
After the twelfth step, the fermentation broth of the liquid salt obtained is introduced into the quick freeze dryer, and 2 parts by weight of the pork potato extract and 2 parts by weight of the root bark extract are added into the quick freeze dryer, and the quick freeze dryer is operated for 5 minutes. A 13th step of obtaining a frozen product in which the fermented liquid salt, 2 parts by weight of the pork potato extract, and 2 parts by weight of the root bark extract are rapidly frozen;
After the 13th step, the 14th step is to input the obtained frozen material into a crusher and operate the crusher for 3 minutes to obtain frozen powder from the crusher.
이상에서 상술한 바와 같이 본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법은 맛소금(또는 정제소금)을 저감하고 아로니아 분말, 돼지감자 추출물 및 유근피 추출물을 섭취할 수 있게 됨으로써, 소비자의 건강 증진을 도모할 수 있도록 하는 효과가 있다.As described above, the seasoned seaweed composition containing aronia powder according to the present invention and the seasoned seaweed manufacturing method using the same can reduce taste salt (or refined salt) and ingest aronia powder, pork potato extract, and root bark extract. This has the effect of promoting the health of consumers.
이하, 본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물 및 이를 이용한 조미 김 제조방법의 바람직한 실시 예를 설명한다.
하기에서 본 발명을 설명함에 있어서, 관련된 공지 기능 또는 구성에 대한 구체적인 설명이 본 발명의 요지를 불필요하게 흐릴 수 있다고 판단되는 경우에는 그 상세한 설명을 생략할 것이다.
본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물은 김, 돼지감자 추출물, 유근피 추출물, 둥글레 뿌리 추출물, 붉나무 열매 추출물, 토복령 추출물, 커피분말, 옥배유, 참기름, 정제소금, 글루타민산나트륨 및 아로니아 분말을 포함한다.
상기 김 100중량부이고, 돼지감자 추출물 4 ∼ 1중량부, 유근피 추출물 4 ∼ 1중량부, 둥글레 뿌리 추출물 9 ∼ 5중량부, 붉나무 열매 추출물 8 ∼ 4중량부, 토복령 추출물 5 ∼ 2중량부, 커피분말 1 ∼ 0.5중량부, 옥배유 4 ∼ 1중량부, 참기름 3 ∼ 0.8중량부, 정제소금 1 ∼ 0.5중량부, 글루타민산나트륨 0.8 ∼ 0.3중량부 및 아로니아 분말 4 ∼ 1중량부이다.
이를 좀 더 자세하게 설명하면 본 발명에 따른 아로니아 분말을 함유한 조미 김 조성물은,
사각형상으로 펼쳐진 김 100중량부를 얻는다.
그리고, 돼지감자를 수거한 후, 수거된 돼지감자를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 4 ∼ 1중량부를 얻는다.
여기서, 상기 돼지감자는 여러해살이식물로 국화과(compositae) 해바라기속(helianthus)이며, Helianthus tuberosus 학명으로 일명 뚱딴지, 뚝감자 등으로 불리며 원산지가 북아메리카로 우리나라의 기후 조건에 맞아 전국 각지에서 자생한다. 상기 돼지감자는 추위에 강하여 토질에 관계없이 야생 상태로 잘 번식하며 땅에 줄기를 뻗고 끝에 불규칙한 타원모양의 덩이줄기(tuber)가 있어 가축의 사료로 사용되고 있을 뿐만 아니라 알코올 발효나 아세톤, 부탄올 발효의 원료로 사용된다. 돼지감자의 덩이줄기는 예로부터 당뇨병과 관절염의 치료를 위한 민간요법으로 사용되어 왔고, 간으로부터 담즙의 분비를 촉진하며 이뇨제(利尿劑), 건위제(健胃劑), 강장제(强壯劑)와 같은 다양한 약리활성을 가지는 것으로 알려져 있다. 돼지감자의 주요 성분은 과당(fructose) 분자들이 β-2,1결합으로 연결되어있는 이눌린(inulin)이며, 인간의 위에서는 분해되지 않고 장내 미생물에 의하여 발효되어 배변기능 촉진에 효과가 있다. 이눌린은 분해되어도 혈당치를 급격하게 상승시키지 않고, 열량이 낮아 비만개선 효과와 중성지질의 감소효과로 인하여 돼지감자를 활용한 연구가 진행되고 있다.
그리고, 유근피를 수거한 후, 수거된 유근피를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 4 ∼ 1중량부를 얻는다.
상기 유근피는 느릅나무과의 왕느릅나무(Ulmus macrocarpa Hance)의 코르크층을 벗긴 수피를 말한다. 중국과 일본에서는 공정생약으로 기재되지 않았다. 유근피는 소변불리, 소변시 통증을 느낌, 소변에 피가 섞이고 부을 때 쓴다. 종기, 악창, 옴, 버짐 등에 내용, 외복하여 사용한다. 약리작용은 민간에서 암치료제로 사용 한다는 것이 보고되고 있다.
그리고, 둥글레 뿌리를 수거한 후, 수거된 둥글레 뿌리를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 9 ∼ 5중량부를 얻는다.
여기서, 상기 둥글레(생약명:황정(黃精))는 산과 들에서 자라며, 굵은 육질의 뿌리줄기는 옆으로 벋고 줄기는 6개의 능각(稜角)이 있으며 끝이 비스듬히 처진다. 높이는 30 ∼ 60cm이다. 잎은 어긋나고 한쪽으로 치우쳐서 퍼진다. 길이 5 ∼ 10cm, 나비 2 ∼ 5cm로 긴 타원형이고 잎자루가 없다. 6 ∼ 7월에 길이 15 ∼ 20mm의 녹색 빛을 띤 흰색 꽃이 1 ∼ 2개씩 잎겨드랑이에 달리며, 작은꽃대는 밑부분에서 서로 합쳐진다. 수술은 6개이고 통부(筒部) 위쪽에 붙으며 수술대에 잔 돌기가 있다. 꽃밥은 길이 4mm로서 수술대의 길이와 거의 같다. 열매는 장과로 둥글고 9 ∼ 10월에 검게 익는다. 봄철에 어린 잎과 뿌리줄기를 식용하며, 생약의 위유는 뿌리줄기를 건조시킨 것이며, 한방에서는 뿌리줄기를 번갈·당뇨병·심장쇠약 등의 치료에 사용한다. 한국·일본·중국에 분포한다.
또한, 상기 둥굴레는 한방과 민간에서 폐렴강심, 자양강장, 당뇨병, 명목, 풍습등의 약재로 쓰인다. 땅속의 덩어리 줄기뿌리를 황정이라 하고 자양완하제(滋養緩下劑), 자양강장제로서 이용되고 있으며, 그 맛이 달콤하고 고소하며 특히 오장에 두루 좋은 영양을 주어서, 보중익기제(補中益氣劑)로 병후의 허약자, 류머티즘, 통풍, 당뇨증에 가미 배합하여 쓴다. 둥굴레는 뿌리와 줄기도 강장, 강정약으로 예부터 유명한 약효를 가지고 있다.
그리고, 붉나무 열매를 수거한 후, 수거된 붉나무 열매를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 8 ∼ 4중량부를 얻는다.
여기서, 상기 붉나무는 소금나무라고도 하며, 7m 정도의 높이로 자라는 낙엽활엽수이고, 굵은 가지를 드물게 치며 잔가지는 노란빛이 감도는 데요, 전국 각지의 낮은 산기슭에서 서식한다. 잎은 서로 어긋나게 자리하며 길이 40cm의 안팎이고 7 ~ 13장의 잎 조각이 깃털 모양으로 배열되고, 잎 조각의 생김새는 계란 꼴 또는 계란 꼴에 가까운 길쭉한 타원 꼴로 끝은 뾰족하고 밑동은 둥근모양이다. 붉나무는 항산화제와 폴리페놀이 풍부하게 함유되어 있고, 산화 물질로 인해서 피부가 손상되는 것을 방지해 주며, 타닌 성분이 들어있어 항염, 항균 또는 해독작용이 있어 피부를 보호하는 성분도 가지고 있다. 열매를 덮고 있는 하얀 가루가 있는 데, 이는 나트륨 성분을 포함하지 않은 천연 사과산칼슘으로 소금 맛과 비슷하다.
그리고, 토복령을 수거하고, 수거된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 5 ∼ 2중량부를 얻는다.
여기서, 상기 토복령은 청미래 덩굴(Smilax china.L)의 근경을 지칭하는 생약이다. 청미래 덩굴은 백합과의 덩굴성 갈잎떨기 나무로서 황해, 평남 이남의 산에서 흔히 자라며, 일본, 만주, 중국, 대만, 필리핀에 분포한다. 이러한 청미래 덩굴의 근경을 중국에서는 발계, 우리나라에서는 토복령이라고 하며 물을 넣고 달인 액을 관절동통, 근육마비, 설사, 이질, 수종, 임병, 나력, 종독, 치창을 치료하는데 사용한다. 그리고, 상기 토복령은 방부제 역할도 한다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 커피분말 1 ∼ 0.5중량부를 얻고, 옥배유 4 ∼ 1중량부를 얻으며, 참기름 3 ∼ 0.8중량부를 얻고, 정제소금 1 ∼ 0.5중량부를 얻으며, 글루타민산나트륨 0.8 ∼ 0.3중량부를 얻는다.
그리고, 시중에서 김 100중량부를 기준으로 아로니아 분말 4 ∼ 1중량부를 얻는다.
여기서, 첨가되는 아로니아는 지구상에 존재하는 과일과 채소 중 안토시아닌을 가장 많이 함유하고 있다. 작은 열매 속에 풍부하게 들어 있는 안토시아닌이 우리 몸에 활성산소가 쌓이는 것을 억제하고, 면역력을 강화해 신체 세포의 재생을 도우며 자연 치유력을 길러준다. 아로니아는 질병과 노화의 원인인 활성산소를 중화해 효과적으로 억제시키게 되므로 노화 방지에 효능이 있으며, 소염과 살균작용을 하는 안토시아닌이 풍부해 기억력 상실을 방지하며 동작 조정 작용을 도와 치매 예방에도 효능이 있으며, 눈의 피로와 시력 회복에 효과가 있다. 또한, 플라보노이드 계열의 색소로 동맥에 침전물이 생기는 것을 막는 효과가 있으며, 콜레스테롤을 억제하여 심장질환, 혈관질환, 뇌졸중 등 혈액과 관련된 질환에 도움을 주게 되므로 혈류 개선에도 효능이 있으며, 혈당을 감소하며, 산화 스트레스를 신속하게 제거함으로써 당뇨병 개선에도 그 효과를 나타낸다고 알려져 있다.
그리고, 상기 아로니아 분말을 함유한 조미 김 조성물을 이용한 기능성 조미 김 제조방법의 제1실시예를 살펴보면 다음과 같다.
제1실시예
먼저,김의 원료인 해초를 수거한다.
그리고, 상기 수거된 해초를 세척하고 세척된 해초를 건조장치(도시는 생략함)에 넓게 펼쳐서 말리고 말린 해초로부터 사각형상으로 펼쳐진 김 100중량부 즉, 사각형상 김을 얻는다.
그리고, 상기에서 얻어진 사각형상 김을 조미 김 구이용 터널(또는 조미 김 구이용 시스템)의 이송부에 위치시킨다.
상기 조미 김 구이용 터널은 이송부와 제1도포부와 제2도포부와 가열부와 전원공급부를 구비하고 있고, 전원공급부와 이송부와 제1도포부와 제2도포부와 가열부는 제어부에 전기적으로 연결되어 있으며, 제어부는 이송부와 제1도포부와 제2도포부와 가열부로 동작신호를 보낸다.
여기서, 상기 제1도포부와 제2도포부와 가열부는 일정간격을 두고 순차적으로 설치되어 있는 것이 바람직하다.
그리고, 둥글레 뿌리를 수거한 후, 수거된 둥글레 뿌리를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는다.
그리고, 상기에서 얻어진 둥글레 뿌리 추출물 7중량부를 가열기(도시는 생략함)에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는다.
여기서, 상기 가열기에 투입되는 물의 양은 둥글레 뿌리 추출물 7중량부보다 3배인 21중량부가 적당하다.
상기 가열기에 투입되는 물의 양이 21중량부 미만이면 둥글레차에서 둥글레 향이 너무 많이 나고, 물의 양이 21중량부 초과이면 둥글레차에서 고소한 맛이 나지 않는 우려가 있다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 커피분말 0.8중량부를 얻고, 시중(市中)에서 김 100중량부를 기준으로 옥배유 3중량부를 얻는다.
여기서, 상기 옥배유는 옥수수베아에서 얻어지는 식물성 기름이다.
그리고, 상기에서 얻어진 식혀진 둥글레차 6중량부를 제1혼합기(도시는 생략함)에 투입함과 아울러 상기 제1혼합기에 커피분말 0.8중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 0.8중량부가 혼합된 제1액상조미물을 얻는다.
여기서, 상기 제1혼합기에 투입되는 커피분말이 0.8중량부 미만이면 둥글레 향이 많이 나고, 커피분말이 0.8중량부 초과이면 둥글레차의 고소한 맛이 사라지고 커피 맛이 나는 우려가 있다.
그리고, 상기에서 얻어진 제1액상조미물을 제2혼합기(도시는 생략함)에 투입함과 아울러 상기 제2혼합기에 옥배유 3중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 3중량부가 혼합된 제2액상조미물을 얻는다.
그리고, 상기에서 얻어진 제2액상조미물을 조미 김 구이용 터널의 제1도포부에 투입시킨다.
그리고, 붉나무(또는 소금나무) 열매를 수거한 후, 수거된 붉나무 열매를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 6중량부를 얻는다.
그리고, 토복령을 깨끗하게 세척한 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 3중량부를 얻는다.
그리고, 상기에서 얻어진 붉나무 열매 추출물 6중량부를 저온숙성발효기(도시는 생략함)에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 3중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 6중량부와 토복령 추출물 3중량부가 혼합되어 발효된 액상소금의 발효액을 얻는다.
여기서, 상기 저온숙성발효기에 투입되는 토복령 추출물이 3중량부 미만이면 액상소금의 발효액 농도가 진하고, 토복령 추출물이 3중량부 초과이면 액상소금의 발효액 농도가 연하게 되는 우려가 있다.
그리고, 돼지감자를 깨끗하게 세척한 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 2중량부를 얻는다.
그리고, 유근피를 깨끗하게 세척한 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 2중량부를 얻는다.
그리고, 상기에서 얻어진 액상소금의 발효액을 급속동결건조기(도시는 생략함)에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부가 급속동결된 동결물을 얻는다.
그리고, 상기에서 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 참기름 2중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 정제소금 0.8중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 글루타민산나트륨 0.5중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 아로니아 분말 2중량부를 얻는다.
그리고, 상기에서 얻어진 동결분말을 제3혼합기(도시는 생략함)에 투입함과 아울러 상기 제3혼합기에 참기름 2중량부, 정제소금 0.8중량부, 글루타민산나트륨 0.5중량부 및 아로니아 분말 2중량부를 투입하여 제3혼합기를 5분 동작시켜 제3혼합기로부터 제3액상조미물을 얻는다.
그리고, 상기에서 얻어진 제3액상조미물을 조미 김 구이용 터널의 제2도포부에 투입시킨다.
그리고, 상기 조미 김 구이용 터널의 전원공급부가 전원을 인가하면, 전원공급부는 제어부로 보내고, 상기 제어부는 이송부와 제1도포부와 제2도포부로 제어신호를 보낸다.
상기와 같이 제어부가 이송부를 제어신호를 보내면, 이송부는 제어신호를 따라 이송부에 위치된 사각형상 김을 제1도포부로 보낸다.
그리고, 상기 제1도포부는 제어신호에 따라 이송부로부터 이송되어 온 사각형상 김의 상면 및 저면에 제1액상조미물과 옥배유 3중량부가 혼합된 제2액상조미물을 도포한다.
그리고, 상기 제1도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제2액상조미물 도포가 완료되어 있는 사각형상 김을 제2도포부로 보낸다.
그리고, 상기 제2도포부는 제어신호에 따라 이송부로부터 이송되어 온 제2액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면에 동결분말, 참기름 2중량부, 정제소금 0.8중량부, 글루타민산나트륨 0.5중량부 및 아로니아 분말 2중량부가 혼합된 제3액상조미물을 도포한다.
그리고, 상기 제2도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제3액상조미물 도포가 완료되어 있는 사각형상 김을 가열부로 보낸다.
그리고, 상기 가열부는 제어신호에 따라 이송부로부터 이송되어 온 제3액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면를 가열한다.
그리고, 상기와 같이 가열부에서 사각형상 김의 상면 및 저면의 구이가 완료되면, 즉, 조미 김이 완료되면 포장기는 조미 김을 포장한다.
상기 아로니아 분말을 함유한 조미 김 조성물을 이용한 기능성 조미 김 제조방법의 제1비교예를 살펴보면 다음과 같다.
제1비교예
먼저,김의 원료인 해초를 수거한다.
그리고, 상기 수거된 해초를 세척하고 세척된 해초를 건조장치(도시는 생략함)에 넓게 펼쳐서 말리고 말린 해초로부터 사각형상으로 펼쳐진 김 100중량부 즉, 사각형상 김을 얻는다.
그리고, 상기에서 얻어진 사각형상 김을 조미 김 구이용 터널(또는 조미 김 구이용 시스템)의 이송부에 위치시킨다.
상기 조미 김 구이용 터널은 이송부와 제1도포부와 제2도포부와 가열부와 전원공급부를 구비하고 있고, 전원공급부와 이송부와 제1도포부와 제2도포부와 가열부는 제어부에 전기적으로 연결되어 있으며, 제어부는 이송부와 제1도포부와 제2도포부와 가열부로 동작신호를 보낸다.
여기서, 상기 제1도포부와 제2도포부와 가열부는 일정간격을 두고 순차적으로 설치되어 있는 것이 바람직하다.
그리고, 둥글레 뿌리를 수거한 후, 수거된 둥글레 뿌리를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는다.
그리고, 상기에서 얻어진 둥글레 뿌리 추출물 7중량부를 가열기(도시는 생략함)에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는다.
여기서, 상기 가열기에 투입되는 물의 양은 둥글레 뿌리 추출물 7중량부보다 3배인 21중량부가 적당하다.
상기 가열기에 투입되는 물의 양이 21중량부 미만이면 둥글레차에서 둥글레 향이 너무 많이 나고, 물의 양이 21중량부 초과이면 둥글레차에서 고소한 맛이 나지 않는 우려가 있다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 커피분말 1중량부를 얻고, 시중(市中)에서 김 100중량부를 기준으로 옥배유 4중량부를 얻는다.
여기서, 상기 옥배유는 옥수수베아에서 얻어지는 식물성 기름이다.
그리고, 상기에서 얻어진 식혀진 둥글레차 6중량부를 제1혼합기(도시는 생략함)에 투입함과 아울러 상기 제1혼합기에 커피분말 1중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 1중량부가 혼합된 제1액상조미물을 얻는다.
그리고, 상기에서 얻어진 제1액상조미물을 제2혼합기(도시는 생략함)에 투입함과 아울러 상기 제2혼합기에 옥배유 4중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 4중량부가 혼합된 제2액상조미물을 얻는다.
그리고, 상기에서 얻어진 제2액상조미물을 조미 김 구이용 터널의 제1도포부에 투입시킨다.
그리고, 붉나무(또는 소금나무) 열매를 수거한 후, 수거된 붉나무 열매를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 8중량부를 얻는다.
그리고, 토복령을 깨끗하게 세척한 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 5중량부를 얻는다.
그리고, 상기에서 얻어진 붉나무 열매 추출물 8중량부를 저온숙성발효기(도시는 생략함)에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 5중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 8중량부와 토복령 추출물 5중량부가 혼합되어 발효된 액상소금의 발효액을 얻는다.
그리고, 돼지감자를 깨끗하게 세척한 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 4중량부를 얻는다.
그리고, 유근피를 깨끗하게 세척한 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 4중량부를 얻는다.
그리고, 상기에서 얻어진 액상소금의 발효액을 급속동결건조기(도시는 생략함)에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 4중량부 및 유근피 추출물 4중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 4중량부 및 유근피 추출물 4중량부가 급속동결된 동결물을 얻는다.
그리고, 상기에서 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 참기름 3중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 정제소금 1중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 글루타민산나트륨 0.8중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 아로니아 분말 4중량부를 얻는다.
그리고, 상기에서 얻어진 동결분말을 제3혼합기(도시는 생략함)에 투입함과 아울러 상기 제3혼합기에 참기름 3중량부, 정제소금 1중량부, 글루타민산나트륨 0.8중량부 및 아로니아 분말 4중량부를 투입하여 제3혼합기를 5분 동작시켜 제3혼합기로부터 제3액상조미물을 얻는다.
그리고, 상기에서 얻어진 제3액상조미물을 조미 김 구이용 터널의 제2도포부에 투입시킨다.
그리고, 상기 조미 김 구이용 터널의 전원공급부가 전원을 인가하면, 전원공급부는 제어부로 보내고, 상기 제어부는 이송부와 제1도포부와 제2도포부로 제어신호를 보낸다.
상기와 같이 제어부가 이송부를 제어신호를 보내면, 이송부는 제어신호를 따라 이송부에 위치된 사각형상 김을 제1도포부로 보낸다.
그리고, 상기 제1도포부는 제어신호에 따라 이송부로부터 이송되어 온 사각형상 김의 상면 및 저면에 제1액상조미물과 옥배유 4중량부가 혼합된 제2액상조미물을 도포한다.
그리고, 상기 제1도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제2액상조미물 도포가 완료되어 있는 사각형상 김을 제2도포부로 보낸다.
그리고, 상기 제2도포부는 제어신호에 따라 이송부로부터 이송되어 온 제2액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면에 동결분말, 참기름 3중량부, 정제소금 1중량부, 글루타민산나트륨 0.8중량부 및 아로니아 분말 4중량부가 혼합된 제3액상조미물을 도포한다.
그리고, 상기 제2도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제3액상조미물 도포가 완료되어 있는 사각형상 김을 가열부로 보낸다.
그리고, 상기 가열부는 제어신호에 따라 이송부로부터 이송되어 온 제3액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면를 가열한다.
그리고, 상기와 같이 가열부에서 사각형상 김의 상면 및 저면의 구이가 완료되면, 즉, 조미 김이 완료되면 포장기는 조미 김을 포장한다.
상기 아로니아 분말을 함유한 조미 김 조성물을 이용한 기능성 조미 김 제조방법의 제2비교예를 살펴보면 다음과 같다.
제2비교예
먼저,김의 원료인 해초를 수거한다.
그리고, 상기 수거된 해초를 세척하고 세척된 해초를 건조장치(도시는 생략함)에 넓게 펼쳐서 말리고 말린 해초로부터 사각형상으로 펼쳐진 김 100중량부 즉, 사각형상 김을 얻는다.
그리고, 상기에서 얻어진 사각형상 김을 조미 김 구이용 터널(또는 조미 김 구이용 시스템)의 이송부에 위치시킨다.
상기 조미 김 구이용 터널은 이송부와 제1도포부와 제2도포부와 가열부와 전원공급부를 구비하고 있고, 전원공급부와 이송부와 제1도포부와 제2도포부와 가열부는 제어부에 전기적으로 연결되어 있으며, 제어부는 이송부와 제1도포부와 제2도포부와 가열부로 동작신호를 보낸다.
여기서, 상기 제1도포부와 제2도포부와 가열부는 일정간격을 두고 순차적으로 설치되어 있는 것이 바람직하다.
그리고, 둥글레 뿌리를 수거한 후, 수거된 둥글레 뿌리를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는다.
그리고, 상기에서 얻어진 둥글레 뿌리 추출물 7중량부를 가열기(도시는 생략함)에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는다.
여기서, 상기 가열기에 투입되는 물의 양은 둥글레 뿌리 추출물 7중량부보다 3배인 21중량부가 적당하다.
상기 가열기에 투입되는 물의 양이 21중량부 미만이면 둥글레차에서 둥글레 향이 너무 많이 나고, 물의 양이 21중량부 초과이면 둥글레차에서 고소한 맛이 나지 않는 우려가 있다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 커피분말 0.5중량부를 얻고, 시중(市中)에서 김 100중량부를 기준으로 옥배유 1중량부를 얻는다.
여기서, 상기 옥배유는 옥수수베아에서 얻어지는 식물성 기름이다.
그리고, 상기에서 얻어진 식혀진 둥글레차 6중량부를 제1혼합기(도시는 생략함)에 투입함과 아울러 상기 제1혼합기에 커피분말 0.5중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 0.5중량부가 혼합된 제1액상조미물을 얻는다.
그리고, 상기에서 얻어진 제1액상조미물을 제2혼합기(도시는 생략함)에 투입함과 아울러 상기 제2혼합기에 옥배유 1중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 1중량부가 혼합된 제2액상조미물을 얻는다.
그리고, 상기에서 얻어진 제2액상조미물을 조미 김 구이용 터널의 제1도포부에 투입시킨다.
그리고, 붉나무(또는 소금나무) 열매를 수거한 후, 수거된 붉나무 열매를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 4중량부를 얻는다.
그리고, 토복령을 깨끗하게 세척한 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 2중량부를 얻는다.
그리고, 상기에서 얻어진 붉나무 열매 추출물 4중량부를 저온숙성발효기(도시는 생략함)에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 2중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 4중량부와 토복령 추출물 2중량부가 혼합되어 발효된 액상소금의 발효액을 얻는다.
그리고, 돼지감자를 깨끗하게 세척한 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 1중량부를 얻는다.
그리고, 유근피를 깨끗하게 세척한 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기(도시는 생략함)에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 1중량부를 얻는다.
그리고, 상기에서 얻어진 액상소금의 발효액을 급속동결건조기(도시는 생략함)에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 1중량부 및 유근피 추출물 1중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 1중량부 및 유근피 추출물 1중량부가 급속동결된 동결물을 얻는다.
그리고, 상기에서 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 참기름 0.8중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 정제소금 0.5중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 글루타민산나트륨 0.3중량부를 얻는다.
그리고, 시중(市中)에서 김 100중량부를 기준으로 아로니아 분말 1중량부를 얻는다.
그리고, 상기에서 얻어진 동결분말을 제3혼합기(도시는 생략함)에 투입함과 아울러 상기 제3혼합기에 참기름 0.8중량부, 정제소금 0.5중량부, 글루타민산나트륨 0.3중량부 및 아로니아 분말 1중량부를 투입하여 제3혼합기를 5분 동작시켜 제3혼합기로부터 제3액상조미물을 얻는다.
그리고, 상기에서 얻어진 제3액상조미물을 조미 김 구이용 터널의 제2도포부에 투입시킨다.
그리고, 상기 조미 김 구이용 터널의 전원공급부가 전원을 인가하면, 전원공급부는 제어부로 보내고, 상기 제어부는 이송부와 제1도포부와 제2도포부로 제어신호를 보낸다.
상기와 같이 제어부가 이송부를 제어신호를 보내면, 이송부는 제어신호를 따라 이송부에 위치된 사각형상 김을 제1도포부로 보낸다.
그리고, 상기 제1도포부는 제어신호에 따라 이송부로부터 이송되어 온 사각형상 김의 상면 및 저면에 제1액상조미물과 옥배유 1중량부가 혼합된 제2액상조미물을 도포한다.
그리고, 상기 제1도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제2액상조미물 도포가 완료되어 있는 사각형상 김을 제2도포부로 보낸다.
그리고, 상기 제2도포부는 제어신호에 따라 이송부로부터 이송되어 온 제2액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면에 동결분말, 참기름 0.8중량부, 정제소금 0.5중량부, 글루타민산나트륨 0.3중량부 및 아로니아 분말 1중량부가 혼합된 제3액상조미물을 도포한다.
그리고, 상기 제2도포부의 도포가 완료되면, 이송부는 제어신호를 따라 이송부에 위치된 제3액상조미물 도포가 완료되어 있는 사각형상 김을 가열부로 보낸다.
그리고, 상기 가열부는 제어신호에 따라 이송부로부터 이송되어 온 제3액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면를 가열한다.
그리고, 상기와 같이 가열부에서 사각형상 김의 상면 및 저면의 구이가 완료되면, 즉, 조미 김이 완료되면 포장기는 조미 김을 포장한다.
[제1실시예 내지 제2비교예]
표 1은 동일 조건에서,
제1실시예는 김 100중량부, 돼지감자 추출물 2중량부, 유근피 추출물 2중량부, 둥글레 뿌리 추출물 7중량부, 붉나무 열매 추출물 6중량부, 토복령 추출물 3중량부, 커피분말 0.8중량부, 옥배유 3중량부, 참기름 2중량부, 정제소금 0.8중량부, 글루타민산나트륨 0.5중량부 및 아로니아 분말 2중량부가 포함,
제1비교예는 김 100중량부, 돼지감자 추출물 4중량부, 유근피 추출물 4중량부, 둥글레 뿌리 추출물 7중량부, 붉나무 열매 추출물 8중량부, 토복령 추출물 5중량부, 커피분말 1중량부, 옥배유 4중량부, 참기름 3중량부, 정제소금 1중량부, 글루타민산나트륨 0.8중량부 및 아로니아 분말 4중량부가 포함,
제2비교예는 김 100중량부, 돼지감자 추출물 1중량부, 유근피 추출물 1중량부, 둥글레 뿌리 추출물 7중량부, 붉나무 열매 추출물 4중량부, 토복령 추출물 2중량부, 커피분말 0.5중량부, 옥배유 1중량부, 참기름 0.8중량부, 정제소금 0.5중량부, 글루타민산나트륨 0.3중량부 및 아로니아 분말 1중량부가 포함되어 있다.
상기 발명의 상세한 설명은 단지 본 발명의 예시적인 것으로서, 이는 단지 본 발명을 설명하기 위한 목적에서 사용된 것이지 의미 한정이나 특허청구범위에 기재된 본 발명의 범위를 제한하기 위하여 사용된 것은 아니다.그러므로 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다.Hereinafter, a preferred embodiment of a seasoned seaweed composition containing aronia powder according to the present invention and a method of manufacturing seasoned seaweed using the same will be described.
In the following description of the present invention, if a detailed description of a related known function or configuration is judged to unnecessarily obscure the gist of the present invention, the detailed description will be omitted.
The seasoned seaweed composition containing aronia powder according to the present invention is seaweed, pork potato extract, root bark extract, root extract of the root, red tree fruit extract, Tobokryeong extract, coffee powder, corn oil, sesame oil, refined salt, sodium glutamate and aronia. Contains powder.
The above seaweed is 100 parts by weight, 4 to 1 parts by weight of pork potato extract, 4 to 1 parts by weight of root bark extract, 9 to 5 parts by weight of root extract, 8 to 4 parts by weight of red tree fruit extract, and 5 to 2 parts by weight of Tobokryeong extract. , 1 to 0.5 parts by weight of coffee powder, 4 to 1 part by weight of corn oil, 3 to 0.8 parts by weight of sesame oil, 1 to 0.5 parts by weight of refined salt, 0.8 to 0.3 parts by weight of sodium glutamate, and 4 to 1 part by weight of aronia powder.
To explain this in more detail, the seasoned seaweed composition containing aronia powder according to the present invention is,
Obtain 100 parts by weight of seaweed spread in a square shape.
Then, after collecting the pork potatoes, the collected pork potatoes are put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 4 to 1 part by weight of pork potato extract based on 100 parts by weight of seaweed from the juicer.
Here, the pork potato is a perennial plant of the Asteraceae (compositae) sunflower genus, and Helianthus tuberosus is also called by its scientific name, Tttdanji, Ttukgamja, etc. It is native to North America and grows wild all over the country in accordance with Korea's climatic conditions. The pork potato is resistant to cold and reproduces well in the wild regardless of the soil type. It has stems that extend into the ground and has irregular oval-shaped tubers at the end, so it is not only used as feed for livestock, but also used for alcohol fermentation, acetone, and butanol fermentation. Used as raw material. The tubers of pork potatoes have been used as a folk remedy for the treatment of diabetes and arthritis since ancient times. They promote the secretion of bile from the liver and have properties such as a diuretic, stomach tonic, and tonic. It is known to have various pharmacological activities. The main ingredient of pork potatoes is inulin, which is fructose molecules connected by a β-2,1 bond. It is not decomposed in the human stomach but is fermented by intestinal microorganisms and is effective in promoting bowel function. Even if inulin is broken down, it does not cause a rapid increase in blood sugar levels, and due to its low calorie content, research is being conducted using pork potatoes due to its effects on improving obesity and reducing neutral lipids.
Then, after collecting the radicle bark, the collected radicle bark is put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 4 to 1 part by weight of radicle bark extract based on 100 parts by weight of seaweed from the juicer.
The root bark refers to the bark of the elm tree (Ulmus macrocarpa Hance) of the elm family, in which the cork layer has been peeled off. In China and Japan, it is not listed as a processed herbal medicine. Yugeunpi is used when you have trouble urinating, feel pain when urinating, or have blood in your urine and swelling. It is used internally or externally for boils, sores, scabies, ringworm, etc. It has been reported that its pharmacological action is used in the private sector as a cancer treatment.
After collecting the roots, the collected roots are put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 9 to 5 parts by weight of root extract based on 100 parts by weight of seaweed from the juicer.
Here, the above-mentioned round root (herbal name: Hwangjeong (黃精)) grows in mountains and fields, the thick fleshy rhizome extends to the side, the stem has six ridges, and the end is slanted. The height is 30 to 60 cm. The leaves are alternate and spread out to one side. It is 5 to 10 cm long and 2 to 5 cm wide, has a long oval shape, and has no petioles. From June to July, 1 to 2 greenish white flowers, 15 to 20 mm long, hang on the leaf axils, and the peduncles are joined together at the bottom. There are 6 stamens, attached to the top of the tube, and there are small protrusions on the stamen. The anther is 4mm long, which is almost the same as the length of the stamen. The fruit is a round berry and ripens black from September to October. The young leaves and rhizomes are edible in spring, and the gastric oil of herbal medicine is made by drying the rhizomes. In oriental medicine, the rhizomes are used to treat diseases such as liver disease, diabetes, and heart failure. Distributed in Korea, Japan, and China.
In addition, the above-mentioned Dunggule is used as a medicine for pneumonia, nutritional tonic, diabetes, myeongmok, customs, etc. in oriental medicine and the private sector. The lumpy stem root in the ground is called Hwangjeong and is used as a laxative and tonic. Its taste is sweet and savory, and it especially provides good nutrition to the five intestines, so it is used as a nutritional tonic. ) and is used for the weak after illness, rheumatism, gout, and diabetes. The roots and stems of Dunggule have long been known for their medicinal properties as tonic and tonic.
After collecting the rhubarb fruit, the collected rhubarb fruit is put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 8 to 4 parts by weight of rhubarb fruit extract based on 100 parts by weight of seaweed from the juicer.
Here, the red tree, also called salt tree, is a deciduous broad-leaved tree that grows to a height of about 7 m, has thick branches rarely and its twigs are yellow, and lives at the foot of low mountains throughout the country. The leaves are arranged alternately, are about 40cm long, and have 7 to 13 leaf pieces arranged in a feather shape. The shape of the leaf pieces is egg-shaped or elongated oval-shaped, with a pointed end and a round base. Red wood is rich in antioxidants and polyphenols, and it prevents skin damage from oxidizing substances. It also contains tannin, which has anti-inflammatory, antibacterial, and detoxifying properties to protect the skin. There is a white powder covering the fruit, which is natural calcium malate that does not contain sodium and has a taste similar to salt.
Then, collect the soil, slice the collected soil and obtain the thinly sliced soil, put the sliced soil into a juicer (not shown), operate the juicer for 10 minutes, and extract the steam from the juicer. Based on 100 parts by weight, obtain 5 to 2 parts by weight of Tobokryeong extract.
Here, the Tobokryeong is an herbal medicine that refers to the rhizome of Smilax china.L. Smilirae vine is a climbing tree of the Liliaceae family that commonly grows in the mountains of the Yellow Sea and South Pyeongnam, and is distributed in Japan, Manchuria, China, Taiwan, and the Philippines. The rhizome of this Smilax vine is called Balgye in China and Tobokryeong in Korea, and the decoction made with water is used to treat joint pain, muscle paralysis, diarrhea, dysentery, dropsy, gonorrhea, lethargy, boil poison, and dental plaque. In addition, the above soil also acts as a preservative.
In addition, based on 100 parts by weight of seaweed, 1 to 0.5 parts by weight of coffee powder, 4 to 1 part by weight of corn oil, 3 to 0.8 parts by weight of sesame oil, 1 to 0.5 parts by weight of refined salt, and sodium glutamate are obtained from the market. Obtain 0.8 to 0.3 parts by weight.
In addition, 4 to 1 part by weight of aronia powder is obtained from the market based on 100 parts by weight of seaweed.
Here, the aronia added contains the highest amount of anthocyanin among fruits and vegetables existing on Earth. Anthocyanins, which are abundant in small fruits, suppress the accumulation of free radicals in our body, strengthen immunity, help regenerate body cells, and foster natural healing power. Aronia is effective in preventing aging because it neutralizes and effectively suppresses free radicals, which are the cause of disease and aging. It is also rich in anthocyanins, which have anti-inflammatory and sterilizing properties, preventing memory loss and helping with coordination of movements, making it effective in preventing dementia. It is effective in relieving eye fatigue and restoring vision. In addition, the flavonoid-based pigment has the effect of preventing deposits from forming in the arteries, and by suppressing cholesterol, it helps with blood-related diseases such as heart disease, vascular disease, and stroke, so it is effective in improving blood flow and reducing blood sugar levels. , It is known to be effective in improving diabetes by quickly removing oxidative stress.
And, looking at the first example of a method for manufacturing functional seasoned seaweed using the seasoned seaweed composition containing the aronia powder, it is as follows.
First embodiment
First, collect seaweed, the raw material for seaweed.
Then, the collected seaweed is washed, the washed seaweed is spread widely on a drying device (not shown), dried, and 100 parts by weight of seaweed spread in a square shape, that is, square-shaped seaweed, is obtained from the dried seaweed.
Then, the square-shaped seaweed obtained above is placed in the transfer section of the seasoned seaweed roasting tunnel (or seasoned seaweed roasting system).
The seasoned seaweed roasting tunnel is provided with a transfer unit, a first applicator, a second applicator, a heating unit, and a power supply unit, and the power supply unit, the transfer unit, the first applicator unit, the second applicator unit, and the heating unit are electrically connected to the control unit. The control unit sends operation signals to the transfer unit, the first applicator, the second applicator, and the heating unit.
Here, it is preferable that the first applicator, the second applicator, and the heating part are installed sequentially at regular intervals.
After collecting the roots, the collected roots are put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 7 parts by weight of root extract based on 100 parts by weight of seaweed from the juicer.
Then, 7 parts by weight of the root extract obtained above were put into a heater (not shown), and water was added to the heater, and the heater was operated at 70°C for 20 minutes, so that 7 parts by weight of the root extract and water were released from the heater. Obtain mixed hot round tea and cool the obtained hot round round tea to obtain 6 parts by weight of cooled round round tea based on 100 parts by weight of seaweed.
Here, the appropriate amount of water introduced into the heater is 21 parts by weight, which is 3 times more than 7 parts by weight of the root extract of the root extract.
If the amount of water introduced into the heater is less than 21 parts by weight, there is a risk that the round tea will have too much of a round round flavor, and if the amount of water is more than 21 parts by weight, there is a risk that the round round tea will not have a nutty taste.
Also, 0.8 parts by weight of coffee powder is obtained from the market based on 100 parts by weight of seaweed, and 3 parts by weight of corn oil is obtained from the market based on 100 parts by weight of seaweed.
Here, the corn endosperm is a vegetable oil obtained from corn germ.
Then, 6 parts by weight of the cooled round green tea obtained above were added to the first mixer (not shown), and 0.8 parts by weight of coffee powder was added to the first mixer, and the first mixer was operated for 2 minutes to obtain a mixture from the first mixer. A first liquid seasoning is obtained by mixing 6 parts by weight of cooled round tea and 0.8 parts by weight of coffee powder.
Here, if the coffee powder added to the first mixer is less than 0.8 parts by weight, a lot of the coffee powder smells, and if the coffee powder exceeds 0.8 parts by weight, there is a risk that the nutty taste of the coffee powder will disappear and a coffee taste will appear.
Then, the first liquid seasoning obtained above was introduced into a second mixer (not shown), and 3 parts by weight of corn oil was added into the second mixer, and the second mixer was operated for 2 minutes to produce the first mixture from the second mixer. A second liquid seasoning is obtained by mixing liquid seasoning and 3 parts by weight of corn oil.
Then, the second liquid seasoning obtained above is introduced into the first application part of the tunnel for roasting seasoned seaweed.
After collecting the red tree (or salt tree) fruits, the collected red tree fruits are put into a juicer (not shown), the juicer is operated for 10 minutes, and 6 weight of red tree fruit extract is extracted from the juicer based on 100 parts by weight of seaweed. get wealth
Then, after cleansing the tobokryeong, slice the washed tobokryeong into thin slices and obtain thinly sliced tobokryeong, put the sliced tobokryeong into a juicer (not shown) and operate the juicer for 10 minutes to extract the juicer. Based on 100 parts by weight of seaweed, 3 parts by weight of Tobokryeong extract is obtained.
Then, 6 parts by weight of the red tree fruit extract obtained above was put into a low-temperature maturation fermenter (not shown), and 3 parts by weight of the Tobokryeong extract was added to the low-temperature maturation fermenter, and the low-temperature maturation fermenter was operated at 7°C for 72 hours to maintain low temperature. From an aging fermenter, 6 parts by weight of red tree fruit extract and 3 parts by weight of Tobokryeong extract are mixed to obtain a fermentation solution of liquid salt.
Here, if the Tobokryeong extract added to the low-temperature maturation fermenter is less than 3 parts by weight, the concentration of the fermentation broth of the liquid salt is thick, and if the Tobokryeong extract is more than 3 parts by weight, there is a risk that the concentration of the fermentation broth of the liquid salt becomes weak.
Then, after washing the pork potatoes cleanly, slicing the washed pork potatoes into thin slices and obtaining thinly sliced pork potatoes, put the sliced pork potatoes into a juicer (not shown) and operate the juicer for 10 minutes to make the juicer. 2 parts by weight of pork potato extract is obtained based on 100 parts by weight of seaweed.
Then, after washing the radish root skin cleanly, cutting the washed radicle bark into thin slices and obtaining thinly sliced radicle bark, the sliced radicle bark is put into a juicer (not shown), the juicer is operated for 10 minutes, and 100 weight of seaweed is extracted from the juicer. Based on the parts, 2 parts by weight of the root bark extract are obtained.
Then, the fermentation broth of the liquid salt obtained above was put into a quick freeze dryer (not shown), and 2 parts by weight of the pork potato extract and 2 parts by weight of the root bark extract were added to the quick freeze dryer and the quick freeze dryer was operated for 5 minutes. From the quick freeze dryer, obtain a frozen product in which the fermented liquid salt, 2 parts by weight of the pork potato extract, and 2 parts by weight of the root bark extract are rapidly frozen.
Then, the frozen product obtained above is put into a crusher and the crusher is operated for 3 minutes to obtain frozen powder from the crusher.
Also, 2 parts by weight of sesame oil is obtained from the market based on 100 parts by weight of seaweed.
Also, 0.8 parts by weight of refined salt is obtained from the market based on 100 parts by weight of seaweed.
And, 0.5 parts by weight of sodium glutamate is obtained from the market based on 100 parts by weight of seaweed.
And, 2 parts by weight of aronia powder is obtained from the market based on 100 parts by weight of seaweed.
Then, the frozen powder obtained above was put into a third mixer (not shown), and 2 parts by weight of sesame oil, 0.8 parts by weight of refined salt, 0.5 parts by weight of sodium glutamate, and 2 parts by weight of aronia powder were added to the third mixer. Input and operate the third mixer for 5 minutes to obtain the third liquid seasoning from the third mixer.
Then, the third liquid seasoning obtained above is introduced into the second application part of the tunnel for roasting seasoned seaweed.
And, when the power supply unit of the seasoned seaweed grill tunnel applies power, the power supply unit sends it to the control unit, and the control unit sends a control signal to the transfer unit, the first applicator unit, and the second applicator unit.
As described above, when the control unit sends a control signal to the transfer unit, the transfer unit sends the square-shaped seaweed located in the transfer unit to the first applicator according to the control signal.
In addition, the first applicator applies the second liquid seasoning mixed with the first liquid seasoning and 3 parts by weight of corn oil to the upper and lower surfaces of the square-shaped seaweed transported from the transfer unit in accordance with a control signal.
And, when the application of the first applicator is completed, the transfer unit sends the square-shaped seaweed to which the application of the second liquid seasoning located in the transfer unit has been completed according to the control signal to the second applicator.
In addition, the second applicator applies frozen powder, 2 parts by weight of sesame oil, 0.8 parts by weight of refined salt, and sodium glutamate to the upper and lower surfaces of the square-shaped seaweed on which the application of the second liquid seasoning, which has been transferred from the transfer unit according to the control signal, has been completed. Apply the third liquid seasoning mixed with 0.5 parts by weight and 2 parts by weight of aronia powder.
And, when the application of the second application unit is completed, the transfer unit sends the square-shaped seaweed to which the application of the third liquid seasoning located in the transfer unit has been completed according to the control signal to the heating unit.
And, the heating unit heats the upper and lower surfaces of the square-shaped seaweed on which the application of the third liquid seasoning transferred from the transfer unit has been completed in accordance with a control signal.
And, when the roasting of the upper and lower surfaces of the square-shaped seaweed is completed in the heating unit as described above, that is, when the seasoned seaweed is completed, the packaging machine packs the seasoned seaweed.
A first comparative example of a method for manufacturing functional seasoned seaweed using the seasoned seaweed composition containing the aronia powder is as follows.
Comparative example 1
First, collect seaweed, the raw material for seaweed.
Then, the collected seaweed is washed, the washed seaweed is spread widely on a drying device (not shown), dried, and 100 parts by weight of seaweed spread in a square shape, that is, square-shaped seaweed, is obtained from the dried seaweed.
Then, the square-shaped seaweed obtained above is placed in the transfer section of the seasoned seaweed roasting tunnel (or seasoned seaweed roasting system).
The seasoned seaweed roasting tunnel is provided with a transfer unit, a first applicator, a second applicator, a heating unit, and a power supply unit, and the power supply unit, the transfer unit, the first applicator unit, the second applicator unit, and the heating unit are electrically connected to the control unit. The control unit sends operation signals to the transfer unit, the first applicator, the second applicator, and the heating unit.
Here, it is preferable that the first applicator, the second applicator, and the heating part are installed sequentially at regular intervals.
After collecting the roots, the collected roots are put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 7 parts by weight of root extract based on 100 parts by weight of seaweed from the juicer.
Then, 7 parts by weight of the root extract obtained above were put into a heater (not shown), and water was added to the heater, and the heater was operated at 70°C for 20 minutes, so that 7 parts by weight of the root extract and water were released from the heater. Obtain mixed hot round tea and cool the obtained hot round round tea to obtain 6 parts by weight of cooled round round tea based on 100 parts by weight of seaweed.
Here, the appropriate amount of water introduced into the heater is 21 parts by weight, which is 3 times more than 7 parts by weight of the root extract of the root extract.
If the amount of water introduced into the heater is less than 21 parts by weight, there is a risk that the round tea will have too much of a round round flavor, and if the amount of water is more than 21 parts by weight, there is a risk that the round round tea will not have a nutty taste.
Also, 1 part by weight of coffee powder is obtained from the market based on 100 parts by weight of seaweed, and 4 parts by weight of corn oil is obtained from the market based on 100 parts by weight of seaweed.
Here, the corn endosperm is a vegetable oil obtained from corn germ.
Then, 6 parts by weight of the cooled round green tea obtained above were introduced into the first mixer (not shown), and 1 part by weight of coffee powder was added into the first mixer, and the first mixer was operated for 2 minutes to obtain a mixture from the first mixer. A first liquid seasoning is obtained by mixing 6 parts by weight of cooled round tea and 1 part by weight of coffee powder.
Then, the first liquid seasoning obtained above was added to a second mixer (not shown), and 4 parts by weight of corn oil was added to the second mixer, and the second mixer was operated for 2 minutes to produce the first mixer from the second mixer. A second liquid seasoning is obtained by mixing liquid seasoning and 4 parts by weight of corn oil.
Then, the second liquid seasoning obtained above is introduced into the first application part of the tunnel for roasting seasoned seaweed.
Then, after collecting the red tree (or salt tree) fruits, the collected red tree fruits are put into a juicer (not shown), the juicer is operated for 10 minutes, and 8 weight of red tree fruit extract is extracted from the juicer based on 100 parts by weight of seaweed. get wealth
Then, after cleansing the tobokryeong, slice the washed tobokryeong into thin slices and obtain thinly sliced tobokryeong, put the sliced tobokryeong into a juicer (not shown) and operate the juicer for 10 minutes to extract the juicer. Based on 100 parts by weight of seaweed, 5 parts by weight of Tobokryeong extract is obtained.
Then, 8 parts by weight of the red tree fruit extract obtained above were put into a low-temperature maturation fermenter (not shown), and 5 parts by weight of the Tobokryeong extract were added to the low-temperature maturation fermenter, and the low-temperature maturation fermenter was operated at 7°C for 72 hours to maintain low temperature. From an aging fermenter, 8 parts by weight of red tree fruit extract and 5 parts by weight of Tobokryeong extract are mixed to obtain a fermented liquid salt.
Then, after washing the pork potatoes cleanly, slicing the washed pork potatoes into thin slices and obtaining thinly sliced pork potatoes, put the sliced pork potatoes into a juicer (not shown) and operate the juicer for 10 minutes to make the juicer. Based on 100 parts by weight of seaweed, 4 parts by weight of pork potato extract is obtained.
Then, after washing the radish root skin cleanly, cutting the washed radicle bark into thin slices and obtaining thinly sliced radicle bark, the sliced radicle bark is put into a juicer (not shown), the juicer is operated for 10 minutes, and 100 weight of seaweed is extracted from the juicer. Based on the parts, 4 parts by weight of the root bark extract are obtained.
Then, the fermentation broth of the liquid salt obtained above was put into a quick freeze dryer (not shown), and 4 parts by weight of the pork potato extract and 4 parts by weight of the root bark extract were put into the quick freeze dryer and the quick freeze dryer was operated for 5 minutes. From a quick freeze dryer, a frozen product containing 4 parts by weight of fermented liquid salt, 4 parts by weight of pork potato extract, and 4 parts by weight of root bark extract is obtained.
Then, the frozen product obtained above is put into a crusher and the crusher is operated for 3 minutes to obtain frozen powder from the crusher.
And, 3 parts by weight of sesame oil is obtained from the market based on 100 parts by weight of seaweed.
Additionally, 1 part by weight of refined salt is obtained from the market based on 100 parts by weight of seaweed.
Also, 0.8 parts by weight of sodium glutamate is obtained from the market based on 100 parts by weight of seaweed.
Also, 4 parts by weight of aronia powder is obtained from the market based on 100 parts by weight of seaweed.
Then, the frozen powder obtained above was put into a third mixer (not shown), and 3 parts by weight of sesame oil, 1 part by weight of refined salt, 0.8 parts by weight of sodium glutamate, and 4 parts by weight of aronia powder were added to the third mixer. Input and operate the third mixer for 5 minutes to obtain the third liquid seasoning from the third mixer.
Then, the third liquid seasoning obtained above is introduced into the second application part of the tunnel for roasting seasoned seaweed.
And, when the power supply unit of the seasoned seaweed grill tunnel applies power, the power supply unit sends it to the control unit, and the control unit sends a control signal to the transfer unit, the first applicator unit, and the second applicator unit.
As described above, when the control unit sends a control signal to the transfer unit, the transfer unit sends the square-shaped seaweed located in the transfer unit to the first applicator according to the control signal.
And, the first applicator applies the second liquid seasoning mixed with the first liquid seasoning and 4 parts by weight of corn oil to the upper and lower surfaces of the square-shaped seaweed transported from the transfer unit in accordance with a control signal.
And, when the application of the first applicator is completed, the transfer unit sends the square-shaped seaweed to which the application of the second liquid seasoning located in the transfer unit has been completed according to the control signal to the second applicator.
In addition, the second applicator applies frozen powder, 3 parts by weight of sesame oil, 1 part by weight of refined salt, and sodium glutamate to the upper and lower surfaces of the square seaweed on which the application of the second liquid seasoning, which has been transferred from the transfer unit according to the control signal, has been completed. Apply the third liquid seasoning mixed with 0.8 parts by weight and 4 parts by weight of aronia powder.
And, when the application of the second application unit is completed, the transfer unit sends the square-shaped seaweed to which the application of the third liquid seasoning located in the transfer unit has been completed according to the control signal to the heating unit.
And, the heating unit heats the upper and lower surfaces of the square-shaped seaweed on which the application of the third liquid seasoning transferred from the transfer unit has been completed in accordance with a control signal.
And, when the roasting of the upper and lower surfaces of the square-shaped seaweed is completed in the heating unit as described above, that is, when the seasoned seaweed is completed, the packaging machine packs the seasoned seaweed.
A second comparative example of the method for manufacturing functional seasoned seaweed using the seasoned seaweed composition containing the aronia powder is as follows.
Second comparative example
First, collect seaweed, the raw material for seaweed.
Then, the collected seaweed is washed, the washed seaweed is spread widely on a drying device (not shown), dried, and 100 parts by weight of seaweed spread in a square shape, that is, square-shaped seaweed, is obtained from the dried seaweed.
Then, the square-shaped seaweed obtained above is placed in the transfer section of the seasoned seaweed roasting tunnel (or seasoned seaweed roasting system).
The seasoned seaweed roasting tunnel is provided with a transfer unit, a first applicator, a second applicator, a heating unit, and a power supply unit, and the power supply unit, the transfer unit, the first applicator unit, the second applicator unit, and the heating unit are electrically connected to the control unit. The control unit sends operation signals to the transfer unit, the first applicator, the second applicator, and the heating unit.
Here, it is preferable that the first applicator, the second applicator, and the heating part are installed sequentially at regular intervals.
After collecting the roots, the collected roots are put into a juicer (not shown) and the juicer is operated for 10 minutes to obtain 7 parts by weight of root extract based on 100 parts by weight of seaweed from the juicer.
Then, 7 parts by weight of the root extract obtained above were put into a heater (not shown), and water was added to the heater, and the heater was operated at 70°C for 20 minutes, so that 7 parts by weight of the root extract and water were released from the heater. Obtain mixed hot round tea and cool the obtained hot round round tea to obtain 6 parts by weight of cooled round round tea based on 100 parts by weight of seaweed.
Here, the appropriate amount of water introduced into the heater is 21 parts by weight, which is 3 times more than 7 parts by weight of the root extract of the root extract.
If the amount of water introduced into the heater is less than 21 parts by weight, there is a risk that the round tea will have too much of a round round flavor, and if the amount of water is more than 21 parts by weight, there is a risk that the round round tea will not have a nutty taste.
Also, 0.5 parts by weight of coffee powder is obtained from the market based on 100 parts by weight of seaweed, and 1 part by weight of corn oil is obtained from the market based on 100 parts by weight of seaweed.
Here, the corn endosperm is a vegetable oil obtained from corn germ.
Then, 6 parts by weight of the cooled round tea obtained above were added to the first mixer (not shown), and 0.5 parts by weight of coffee powder was added to the first mixer, and the first mixer was operated for 2 minutes to separate the coffee powder from the first mixer. A first liquid seasoning is obtained by mixing 6 parts by weight of cooled round tea and 0.5 parts by weight of coffee powder.
Then, the first liquid seasoning obtained above was introduced into a second mixer (not shown), and 1 part by weight of corn oil was added into the second mixer, and the second mixer was operated for 2 minutes to produce the first mixture from the second mixer. A second liquid seasoning is obtained by mixing liquid seasoning and 1 part by weight of corn oil.
Then, the second liquid seasoning obtained above is introduced into the first application part of the tunnel for roasting seasoned seaweed.
Then, after collecting the red tree (or salt tree) fruits, the collected red tree fruits are put into a juicer (not shown), the juicer is operated for 10 minutes, and 4 weight of red tree fruit extract is extracted from the juicer based on 100 parts by weight of seaweed. get wealth
Then, after cleansing the tobokryeong, slice the washed tobokryeong into thin slices and obtain thinly sliced tobokryeong, put the sliced tobokryeong into a juicer (not shown) and operate the juicer for 10 minutes to extract the juicer. Based on 100 parts by weight of seaweed, 2 parts by weight of Tobokryeong extract is obtained.
Then, 4 parts by weight of the red tree fruit extract obtained above was put into a low-temperature maturation fermenter (not shown), and 2 parts by weight of the Tobokryeong extract was added to the low-temperature maturation fermenter, and the low-temperature maturation fermenter was operated at 7° C. for 72 hours to maintain low temperature. From an aging fermenter, 4 parts by weight of red tree fruit extract and 2 parts by weight of Tobokryeong extract are mixed to obtain a fermentation solution of liquid salt.
Then, after washing the pork potatoes cleanly, slicing the washed pork potatoes into thin slices and obtaining thinly sliced pork potatoes, put the sliced pork potatoes into a juicer (not shown) and operate the juicer for 10 minutes to make the juicer. 1 part by weight of pork potato extract is obtained based on 100 parts by weight of seaweed.
Then, after washing the radish root skin cleanly, cutting the washed radicle bark into thin slices and obtaining thinly sliced radicle bark, the sliced radicle bark is put into a juicer (not shown), the juicer is operated for 10 minutes, and 100 weight of seaweed is extracted from the juicer. Based on the parts, 1 part by weight of the root bark extract is obtained.
Then, the fermentation broth of the liquid salt obtained above was put into a quick freeze dryer (not shown), and 1 part by weight of the pork potato extract and 1 part by weight of the root bark extract were added to the quick freeze dryer and the quick freeze dryer was operated for 5 minutes. From the quick freeze dryer, obtain a frozen product in which the fermented liquid salt, 1 part by weight of the pork potato extract, and 1 part by weight of the root bark extract are rapidly frozen.
Then, the frozen product obtained above is put into a crusher and the crusher is operated for 3 minutes to obtain frozen powder from the crusher.
Also, 0.8 parts by weight of sesame oil is obtained from the market based on 100 parts by weight of seaweed.
Also, 0.5 parts by weight of refined salt is obtained from the market based on 100 parts by weight of seaweed.
Also, 0.3 parts by weight of sodium glutamate is obtained from the market based on 100 parts by weight of seaweed.
And, 1 part by weight of aronia powder is obtained from the market based on 100 parts by weight of seaweed.
Then, the frozen powder obtained above was introduced into a third mixer (not shown), and 0.8 parts by weight of sesame oil, 0.5 parts by weight of refined salt, 0.3 parts by weight of sodium glutamate, and 1 part by weight of aronia powder were added to the third mixer. Input and operate the third mixer for 5 minutes to obtain the third liquid seasoning from the third mixer.
Then, the third liquid seasoning obtained above is introduced into the second application part of the tunnel for roasting seasoned seaweed.
And, when the power supply unit of the seasoned seaweed roasting tunnel applies power, the power supply unit sends it to the control unit, and the control unit sends a control signal to the transfer unit, the first applicator unit, and the second applicator unit.
As described above, when the control unit sends a control signal to the transfer unit, the transfer unit sends the square-shaped seaweed located in the transfer unit to the first applicator according to the control signal.
And, the first applicator applies the second liquid seasoning mixed with the first liquid seasoning and 1 part by weight of corn oil to the upper and lower surfaces of the square-shaped seaweed transported from the transfer unit in accordance with a control signal.
And, when the application of the first applicator is completed, the transfer unit sends the square-shaped seaweed to which the application of the second liquid seasoning located in the transfer unit has been completed according to the control signal to the second applicator.
In addition, the second applicator applies frozen powder, 0.8 parts by weight of sesame oil, 0.5 parts by weight of refined salt, and sodium glutamate to the upper and lower surfaces of the square seaweed on which the application of the second liquid seasoning, which has been transferred from the transfer unit according to the control signal, has been completed. Apply the third liquid seasoning mixed with 0.3 parts by weight and 1 part by weight of aronia powder.
And, when the application of the second application unit is completed, the transfer unit sends the square-shaped seaweed to which the application of the third liquid seasoning located in the transfer unit has been completed according to the control signal to the heating unit.
And, the heating unit heats the upper and lower surfaces of the square-shaped seaweed on which the application of the third liquid seasoning transferred from the transfer unit has been completed in accordance with a control signal.
And, when the roasting of the upper and lower surfaces of the square-shaped seaweed is completed in the heating unit as described above, that is, when the seasoned seaweed is completed, the packaging machine packs the seasoned seaweed.
[First Example to Second Comparative Example]
Table 1 shows that under the same conditions,
The first example contains 100 parts by weight of seaweed, 2 parts by weight of pork potato extract, 2 parts by weight of root bark extract, 7 parts by weight of radicle root extract, 6 parts by weight of red tree fruit extract, 3 parts by weight of Tobokryeong extract, 0.8 parts by weight of coffee powder, Contains 3 parts by weight of corn oil, 2 parts by weight of sesame oil, 0.8 parts by weight of refined salt, 0.5 parts by weight of sodium glutamate, and 2 parts by weight of aronia powder,
The first comparative example was 100 parts by weight of seaweed, 4 parts by weight of pork potato extract, 4 parts by weight of radicle root extract, 7 parts by weight of root root extract, 8 parts by weight of rhododendron fruit extract, 5 parts by weight of Tobokryeong extract, 1 part by weight of coffee powder, Contains 4 parts by weight of corn oil, 3 parts by weight of sesame oil, 1 part by weight of refined salt, 0.8 parts by weight of sodium glutamate, and 4 parts by weight of aronia powder,
The second comparative example consisted of 100 parts by weight of seaweed, 1 part by weight of pork potato extract, 1 part by weight of radicle root extract, 7 parts by weight of radish root extract, 4 parts by weight of red tree fruit extract, 2 parts by weight of Tobokryeong extract, 0.5 parts by weight of coffee powder, It contains 1 part by weight of corn oil, 0.8 parts by weight of sesame oil, 0.5 parts by weight of refined salt, 0.3 parts by weight of sodium glutamate, and 1 part by weight of aronia powder.
The detailed description of the present invention is merely illustrative of the present invention, and is used only for the purpose of explaining the present invention, and is not used to limit the meaning or limit the scope of the present invention as set forth in the claims. Therefore, the present invention Those of ordinary skill in the art will understand that various modifications and other equivalent embodiments are possible therefrom. Therefore, the true scope of technical protection of the present invention should be determined by the technical spirit of the attached patent claims.
Claims (5)
A seasoning containing aronia powder, characterized by containing seaweed, pork potato extract, radish root bark extract, root root extract, red tree fruit extract, Tobokryeong extract, coffee powder, corn oil, sesame oil, refined salt, monosodium glutamate and aronia powder. Kim composition.
상기 김100중량부 기준으로 돼지감자 추출물 4 ∼ 1중량부, 유근피 추출물 4 ∼ 1중량부, 둥글레 뿌리 추출물 9 ∼ 5중량부, 붉나무 열매 추출물 8 ∼ 4중량부, 토복령 추출물 5 ∼ 2중량부, 커피분말 1 ∼ 0.5중량부, 옥배유 4 ∼ 1중량부, 참기름 3 ∼ 0.8중량부, 정제소금 1 ∼ 0.5중량부, 글루타민산나트륨 0.8 ∼ 0.3중량부 및 아로니아 분말 4 ∼ 1중량부를 포함한 것을 특징하는 아로니아 분말을 함유한 조미 김 조성물.
100 parts by weight of seaweed,
Based on the above 100 parts by weight of seaweed, 4 to 1 parts by weight of pork potato extract, 4 to 1 parts by weight of root bark extract, 9 to 5 parts by weight of root extract, 8 to 4 parts by weight of red tree fruit extract, and 5 to 2 parts by weight of Tobokryeong extract. , 1 to 0.5 parts by weight of coffee powder, 4 to 1 part by weight of corn oil, 3 to 0.8 parts by weight of sesame oil, 1 to 0.5 parts by weight of refined salt, 0.8 to 0.3 parts by weight of sodium glutamate, and 4 to 1 part by weight of aronia powder. A seasoned seaweed composition containing aronia powder.
상기 김100중량부 기준으로 돼지감자 추출물 2중량부, 유근피 추출물 2중량부, 둥글레 뿌리 추출물 7중량부, 붉나무 열매 추출물 6중량부, 토복령 추출물 3중량부, 커피분말 0.8중량부, 옥배유 3중량부, 참기름 2중량부, 정제소금 0.8중량부, 글루타민산나트륨 0.5중량부 및 아로니아 분말 2중량부를 포함한 것을 특징하는 아로니아 분말을 함유한 조미 김 조성물.
100 parts by weight of seaweed,
Based on 100 parts by weight of seaweed, 2 parts by weight of pork potato extract, 2 parts by weight of radish root bark extract, 7 parts by weight of root extract, 6 parts by weight of red tree fruit extract, 3 parts by weight of Tobokryeong extract, 0.8 parts by weight of coffee powder, 3 parts by weight of corn oil. A seasoned seaweed composition containing aronia powder, comprising 2 parts by weight of sesame oil, 0.8 parts by weight of refined salt, 0.5 parts by weight of sodium glutamate, and 2 parts by weight of aronia powder.
상기 제1단계 후, 둥글레 뿌리를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는 제2단계와;
상기 제2단계 후, 얻어진 둥글레 뿌리 추출물 7중량부를 가열기에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는 제3단계와;
상기 제3단계 후, 김 100중량부를 기준으로 커피분말 0.8중량부를 얻고, 김 100중량부를 기준으로 옥배유 3중량부를 얻는 제4단계와;
상기 제4단계 후, 얻어진 식혀진 둥글레차 6중량부를 제1혼합기에 투입함과 아울러 상기 제1혼합기에 커피분말 0.8중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 0.8중량부가 혼합된 제1액상조미물을 얻는 제5단계와;
상기 제5단계 후, 얻어진 제1액상조미물을 제2혼합기에 투입함과 아울러 상기 제2혼합기에 옥배유 3중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 3중량부가 혼합된 제2액상조미물을 얻는 제6단계와;
상기 제6단계 후, 얻어진 제2액상조미물을 사각형상 김의 상면 및 저면에 도포하는 제7단계와;
상기 제7단계 후, 수거된 붉나무 열매를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 6중량부를 얻는 제8단계와;
상기 제8단계 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 3중량부를 얻는 제9단계와;
상기 제9단계 후, 얻어진 붉나무 열매 추출물 6중량부를 저온숙성발효기에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 3중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 6중량부와 토복령 추출물 3중량부가 혼합되어 발효된 액상소금의 발효액을 얻는 제10단계와;
상기 제10단계 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 2중량부를 얻는 제11단계와;
상기 제11단계 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 2중량부를 얻는 제12단계와;
상기 제12단계 후, 얻어진 액상소금의 발효액을 급속동결건조기에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부가 급속동결된 동결물을 얻는 제13단계와;
상기 제13단계 후, 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는 제14단계를 포함한 것을 특징하는 아로니아 분말을 함유한 조미 김 조성물을 이용한 기능성 조미 김 제조방법.
A first step of collecting seaweed, which is the raw material for seaweed, washing the collected seaweed, drying the washed seaweed widely in a drying device, and obtaining 100 parts by weight of seaweed in a square shape from the dried seaweed;
After the first step, a second step of inserting the root of the root into a juicer and operating the juicer for 10 minutes to obtain 7 parts by weight of the root extract of the root of the root based on 100 parts by weight of seaweed from the juicer;
After the second step, 7 parts by weight of the obtained root extract were added to the heater, and water was added to the heater, and the heater was operated at 70°C for 20 minutes to produce a mixture of 7 parts by weight of the root extract and water from the heater. A third step of obtaining tea and cooling the obtained hot round tea to obtain 6 parts by weight of cooled round tea based on 100 parts by weight of seaweed;
After the third step, a fourth step of obtaining 0.8 parts by weight of coffee powder based on 100 parts by weight of seaweed and 3 parts by weight of corn oil based on 100 parts by weight of seaweed;
After the fourth step, 6 parts by weight of the obtained cooled round tea were added to the first mixer, and 0.8 parts by weight of coffee powder was added to the first mixer, and the first mixer was operated for 2 minutes to obtain the cooled round round tea from the first mixer. A fifth step of obtaining a first liquid seasoning mixed with 6 parts by weight and 0.8 parts by weight of coffee powder;
After the fifth step, the obtained first liquid seasoning is added to the second mixer, and 3 parts by weight of corn oil is added to the second mixer, and the second mixer is operated for 2 minutes to produce the first liquid seasoning and the first liquid seasoning from the second mixer. A sixth step of obtaining a second liquid seasoning mixed with 3 parts by weight of corn oil;
After the sixth step, a seventh step of applying the obtained second liquid seasoning to the upper and lower surfaces of the square-shaped seaweed;
After the seventh step, an eighth step of putting the collected rhubarb fruit into a juicer and operating the juicer for 10 minutes to obtain 6 parts by weight of rhubarb fruit extract based on 100 parts by weight of seaweed from the juicer;
After the 8th step, the washed Tobokryeong is sliced and the thinly sliced Tobokryeong is obtained. Then, the sliced Tobokryeong is put into a juicer and the juicer is operated for 10 minutes to extract 3 Tobokryeong extract based on 100 parts by weight of seaweed from the juicer. A ninth step of obtaining the weight part;
After the 9th step, 6 parts by weight of the obtained rhubarb fruit extract was added to the low-temperature maturation fermentor, and 3 parts by weight of the Tobokryeong extract was added to the low-temperature maturation fermenter, and the low-temperature maturation fermenter was operated at 7° C. for 72 hours to extract the rhubarb tree from the low-temperature maturation fermentor. A tenth step of obtaining a fermented liquid salt fermented by mixing 6 parts by weight of fruit extract and 3 parts by weight of Tobokryeong extract;
After the 10th step, the washed pork potatoes are sliced and the thinly sliced pork potatoes are obtained. The sliced pork potatoes are put into a juicer and the juicer is operated for 10 minutes to obtain 2 pork potato extract based on 100 parts by weight of seaweed from the juicer. The 11th step of obtaining the weight part;
After the 11th step, the washed radicle peel is sliced and thinly sliced radicle peel is obtained, and then the sliced radicle peel is put into a juicer and the juicer is operated for 10 minutes to obtain 2 parts by weight of radicle bark extract based on 100 parts by weight of seaweed from the juicer. 12 steps and;
After the twelfth step, the fermentation broth of the liquid salt obtained is introduced into the quick freeze dryer, and 2 parts by weight of the pork potato extract and 2 parts by weight of the root bark extract are added into the quick freeze dryer, and the quick freeze dryer is operated for 5 minutes. A 13th step of obtaining a frozen product in which the fermented liquid salt, 2 parts by weight of the pork potato extract, and 2 parts by weight of the root bark extract are rapidly frozen;
After the 13th step, a method for producing functional seasoned seaweed using a seasoned seaweed composition containing aronia powder, comprising a 14th step of inserting the obtained frozen product into a crusher and operating the crusher for 3 minutes to obtain frozen powder from the crusher. .
상기 제1단계 후, 둥글레 뿌리를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 둥글레 뿌리 추출물 7중량부를 얻는 제2단계와;
상기 제2단계 후, 얻어진 둥글레 뿌리 추출물 7중량부를 가열기에 투입함과 아울러 상기 가열기에 물을 투입하여 가열기를 70℃로 20분 동작시켜 가열기로부터 둥글레 뿌리 추출물 7중량부와 물이 혼합된 뜨거운 둥글레차를 얻고 얻어진 뜨거운 둥글레차를 식혀 김 100중량부를 기준으로 식혀진 둥글레차 6중량부를 얻는 제3단계와;
상기 제3단계 후, 김 100중량부를 기준으로 커피분말 0.8중량부를 얻고, 김 100중량부를 기준으로 옥배유 3중량부를 얻는 제4단계와;
상기 제4단계 후, 얻어진 식혀진 둥글레차 6중량부를 제1혼합기에 투입함과 아울러 상기 제1혼합기에 커피분말 0.8중량부를 투입하여 제1혼합기를 2분 동작시켜 제1혼합기로부터 식혀진 둥글레차 6중량부와 커피분말 0.8중량부가 혼합된 제1액상조미물을 얻는 제5단계와;
상기 제5단계 후, 얻어진 제1액상조미물을 제2혼합기에 투입함과 아울러 상기 제2혼합기에 옥배유 3중량부를 투입하여 제2혼합기를 2분 동작시켜 제2혼합기로부터 제1액상조미물과 옥배유 3중량부가 혼합된 제2액상조미물을 얻는 제6단계와;
상기 제6단계 후, 얻어진 제2액상조미물을 사각형상 김의 상면 및 저면에 도포하는 제7단계와;
상기 제7단계 후, 수거된 붉나무 열매를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 붉나무 열매 추출물 6중량부를 얻는 제8단계와;
상기 제8단계 후, 세척된 토복령을 얇게 썰고 얇게 썰어진 토복령을 얻은 후, 썰어진 토복령을 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 토복령 추출물 3중량부를 얻는 제9단계와;
상기 제9단계 후, 얻어진 붉나무 열매 추출물 6중량부를 저온숙성발효기에 투입함과 아울러 상기 저온숙성발효기에 토복령 추출물 3중량부를 투입하여 저온숙성발효기를 7℃로 72시간 동작시켜 저온숙성발효기로부터 붉나무 열매 추출물 6중량부와 토복령 추출물 3중량부가 혼합되어 발효된 액상소금의 발효액을 얻는 제10단계와;
상기 제10단계 후, 세척된 돼지감자를 얇게 썰고 얇게 썰어진 돼지감자를 얻은 후, 썰어진 돼지감자를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 돼지감자 추출물 2중량부를 얻는 제11단계와;
상기 제11단계 후, 세척된 유근피를 얇게 썰고 얇게 썰어진 유근피를 얻은 후, 썰어진 유근피를 착즙기에 투입하여 착즙기를 10분 동작시켜 착즙기로부터 김 100중량부를 기준으로 유근피 추출물 2중량부를 얻는 제12단계와;
상기 제12단계 후, 얻어진 액상소금의 발효액을 급속동결건조기에 투입함과 아울러 상기 급속동결건조기에 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부를 투입하여 급속동결건조기를 5분 동작시켜 급속동결건조기로부터 액상소금의 발효액과 돼지감자 추출물 2중량부 및 유근피 추출물 2중량부가 급속동결된 동결물을 얻는 제13단계와;
상기 제13단계 후, 얻어진 동결물을 파쇄기에 투입하여 파쇄기를 3분 동작시켜 파쇄기로부터 동결분말을 얻는 제14단계와;
상기 제14단계 후, 김 100중량부를 기준으로 참기름 2중량부를 얻고, 김 100중량부를 기준으로 정제소금 0.8중량부를 얻으며, 김 100중량부를 기준으로 글루타민산나트륨 0.5중량부를 얻고, 김 100중량부를 기준으로 아로니아 분말 2중량부를 얻는 제15단계와;
상기 제15단계 후, 얻어진 동결분말을 제3혼합기에 투입함과 아울러 상기 제3혼합기에 참기름 2중량부, 정제소금 0.8중량부, 글루타민산나트륨 0.5중량부 및 아로니아 분말 2중량부를 투입하여 제3혼합기를 5분 동작시켜 제3혼합기로부터 제3액상조미물을 얻는 제16단계와;
상기 제16단계 후, 얻어진 제3액상조미물을 제2액상조미물 도포가 완료되어 있는 사각형상 김의 상면 및 저면에 도포하는 제17단계와;
상기 제17단계 후, 제3액상조미물 도포가 완료되어 있는 사각형상 김을 가열하는 제18단계를 포함한 것을 특징하는 아로니아 분말을 함유한 조미 김 조성물을 이용한 기능성 조미 김 제조방법.
A first step of collecting seaweed, which is the raw material for seaweed, washing the collected seaweed, drying the washed seaweed widely in a drying device, and obtaining 100 parts by weight of seaweed in a square shape from the dried seaweed;
After the first step, a second step of inserting the root of the root into a juicer and operating the juicer for 10 minutes to obtain 7 parts by weight of the root extract of the root of the root based on 100 parts by weight of seaweed from the juicer;
After the second step, 7 parts by weight of the obtained root extract were added to the heater, and water was added to the heater, and the heater was operated at 70°C for 20 minutes to produce a mixture of 7 parts by weight of the root extract and water from the heater. A third step of obtaining tea and cooling the obtained hot round tea to obtain 6 parts by weight of cooled round tea based on 100 parts by weight of seaweed;
After the third step, a fourth step of obtaining 0.8 parts by weight of coffee powder based on 100 parts by weight of seaweed and 3 parts by weight of corn oil based on 100 parts by weight of seaweed;
After the fourth step, 6 parts by weight of the obtained cooled round tea were added to the first mixer, and 0.8 parts by weight of coffee powder was added to the first mixer, and the first mixer was operated for 2 minutes to obtain the cooled round round tea from the first mixer. A fifth step of obtaining a first liquid seasoning mixed with 6 parts by weight and 0.8 parts by weight of coffee powder;
After the fifth step, the obtained first liquid seasoning is added to the second mixer, and 3 parts by weight of corn oil is added to the second mixer, and the second mixer is operated for 2 minutes to produce the first liquid seasoning and the first liquid seasoning from the second mixer. A sixth step of obtaining a second liquid seasoning mixed with 3 parts by weight of corn oil;
After the sixth step, a seventh step of applying the obtained second liquid seasoning to the upper and lower surfaces of the square-shaped seaweed;
After the seventh step, an eighth step of putting the collected rhubarb fruit into a juicer and operating the juicer for 10 minutes to obtain 6 parts by weight of rhubarb fruit extract based on 100 parts by weight of seaweed from the juicer;
After the 8th step, the washed Tobokryeong is sliced and the thinly sliced Tobokryeong is obtained. Then, the sliced Tobokryeong is put into a juicer and the juicer is operated for 10 minutes to extract 3 Tobokryeong extract based on 100 parts by weight of seaweed from the juicer. A ninth step of obtaining the weight part;
After the 9th step, 6 parts by weight of the obtained rhubarb fruit extract was added to the low-temperature maturation fermentor, and 3 parts by weight of the Tobokryeong extract was added to the low-temperature maturation fermentor, and the low-temperature maturation fermenter was operated at 7° C. for 72 hours to extract the rhubarb tree from the low-temperature maturation fermentor. A tenth step of obtaining a fermented liquid salt fermented by mixing 6 parts by weight of fruit extract and 3 parts by weight of Tobokryeong extract;
After the 10th step, the washed pork potatoes are sliced and the thinly sliced pork potatoes are obtained. The sliced pork potatoes are put into a juicer and the juicer is operated for 10 minutes to obtain 2 pork potato extract based on 100 parts by weight of seaweed from the juicer. The 11th step of obtaining the weight part;
After the 11th step, the washed radicle peel is sliced and thinly sliced radicle peel is obtained, and then the sliced radicle peel is put into a juicer and the juicer is operated for 10 minutes to obtain 2 parts by weight of radicle bark extract based on 100 parts by weight of seaweed from the juicer. 12 steps and;
After the twelfth step, the fermentation broth of the liquid salt obtained is introduced into the quick freeze dryer, and 2 parts by weight of the pork potato extract and 2 parts by weight of the root bark extract are added into the quick freeze dryer, and the quick freeze dryer is operated for 5 minutes. A 13th step of obtaining a frozen product in which the fermented liquid salt, 2 parts by weight of the pork potato extract, and 2 parts by weight of the root bark extract are rapidly frozen;
After the 13th step, a 14th step of inserting the obtained frozen material into a crusher and operating the crusher for 3 minutes to obtain frozen powder from the crusher;
After the 14th step, 2 parts by weight of sesame oil is obtained based on 100 parts by weight of seaweed, 0.8 parts by weight of refined salt is obtained based on 100 parts by weight of seaweed, 0.5 parts by weight of sodium glutamate is obtained based on 100 parts by weight of seaweed, and based on 100 parts by weight of seaweed, Step 15 of obtaining 2 parts by weight of aronia powder;
After the 15th step, the obtained frozen powder was added to the third mixer, and 2 parts by weight of sesame oil, 0.8 parts by weight of refined salt, 0.5 parts by weight of sodium glutamate, and 2 parts by weight of aronia powder were added to the third mixer to form a third mixer. Step 16 of obtaining a third liquid seasoning from a third mixer by operating the mixer for 5 minutes;
After the 16th step, a 17th step of applying the obtained third liquid seasoning to the upper and lower surfaces of the square seaweed on which the second liquid seasoning has been applied;
A method for manufacturing functional seasoned seaweed using a seasoned seaweed composition containing aronia powder, characterized in that it includes an 18th step of heating the square-shaped seaweed on which the application of the third liquid seasoning has been completed after the 17th step.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101342757B1 (en) * | 2012-10-30 | 2013-12-19 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using red ginseng |
| KR101366969B1 (en) * | 2012-08-22 | 2014-02-24 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using black garlic |
| KR20160140003A (en) * | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
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| KR20160140291A (en) * | 2015-05-29 | 2016-12-07 | 최원영 | Functional Jeotkal, Salted and Fermented Seafood, and its manufacturing method |
| KR20170063210A (en) * | 2015-11-30 | 2017-06-08 | 이종우 | Manufactuiring method of choke-berry powder to prolong the expiration date of seasoned laver and manufacturing method of seasoned laver coating the powder |
| KR101919476B1 (en) * | 2018-01-22 | 2018-11-19 | 신연웅 | A method for producing natural seasoning containing potato extract as an active ingredient |
| KR102431054B1 (en) * | 2021-08-26 | 2022-08-09 | 이정은 | Manufacturing method of seafood seasoning for noodle |
| KR20230081307A (en) * | 2021-11-30 | 2023-06-07 | 김삼문 | New Seasoning Method of Dried Laver with Additional Aronia Ingredients |
| KR20230081461A (en) * | 2021-11-30 | 2023-06-07 | 김삼문 | How to make seasoned laver with Aronia Brick and vitamin tree extract |
| KR102542528B1 (en) * | 2023-02-27 | 2023-06-14 | 주식회사 이움 | Method of manufacturing tempura rice bowl meal kit |
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| KR20130053071A (en) * | 2011-11-15 | 2013-05-23 | 유기택 | High-quality seasoned laver extended its distribution period using onion juice |
| KR101366969B1 (en) * | 2012-08-22 | 2014-02-24 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using black garlic |
| KR101342757B1 (en) * | 2012-10-30 | 2013-12-19 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using red ginseng |
| KR20160139194A (en) * | 2015-05-27 | 2016-12-07 | 이재열 | Manufacturing method for functional natural gochujang |
| KR20160140003A (en) * | 2015-05-29 | 2016-12-07 | 남부대학교산학협력단 | Functional seasoning composition and method for preparing thereof |
| KR20160140291A (en) * | 2015-05-29 | 2016-12-07 | 최원영 | Functional Jeotkal, Salted and Fermented Seafood, and its manufacturing method |
| KR20170063210A (en) * | 2015-11-30 | 2017-06-08 | 이종우 | Manufactuiring method of choke-berry powder to prolong the expiration date of seasoned laver and manufacturing method of seasoned laver coating the powder |
| KR101919476B1 (en) * | 2018-01-22 | 2018-11-19 | 신연웅 | A method for producing natural seasoning containing potato extract as an active ingredient |
| KR102431054B1 (en) * | 2021-08-26 | 2022-08-09 | 이정은 | Manufacturing method of seafood seasoning for noodle |
| KR20230081307A (en) * | 2021-11-30 | 2023-06-07 | 김삼문 | New Seasoning Method of Dried Laver with Additional Aronia Ingredients |
| KR20230081461A (en) * | 2021-11-30 | 2023-06-07 | 김삼문 | How to make seasoned laver with Aronia Brick and vitamin tree extract |
| KR102542528B1 (en) * | 2023-02-27 | 2023-06-14 | 주식회사 이움 | Method of manufacturing tempura rice bowl meal kit |
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