KR20020059563A - Spicy laver - Google Patents
Spicy laver Download PDFInfo
- Publication number
- KR20020059563A KR20020059563A KR1020010001962A KR20010001962A KR20020059563A KR 20020059563 A KR20020059563 A KR 20020059563A KR 1020010001962 A KR1020010001962 A KR 1020010001962A KR 20010001962 A KR20010001962 A KR 20010001962A KR 20020059563 A KR20020059563 A KR 20020059563A
- Authority
- KR
- South Korea
- Prior art keywords
- laver
- spicy
- seaweed
- dried
- taste
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
Description
본 발명이 요하는 기술은 기존 마른김의 제조방법을 달리하여 맛의 변화를 가져온 것이라 하겠다.The technology required by the present invention will be said to bring a change in taste by changing the manufacturing method of the existing dry seaweed.
즉, 밋밋하고 싱거운 종래의 김에 고추의 매운맛을 젖은물김단계에서부터 맛볼 수 있도록 고추가루 및 고추잠김액을 일정량 가하여 전혀 새로운 김을 만들어 내는 것이다.That is, by adding a certain amount of pepper powder and pepper soaking liquid to taste the spicy taste of the pepper in the wet and salty stage of the conventional and laver conventional laver to create a completely new laver.
종래의 기술은 그냥 바다에서 채취하는 것이고 또한 그것으로 건조시킨 마른김이 있었을 뿐이었다.The prior art was just harvesting from the sea and there was only dry laver dried therefrom.
종래의 모든 김은 품질의 차이는 있을지모르나 맛의 차이는 한가지뿐임으로 한 종류의 맛만이 존재할 뿐이었다.All conventional laver may have a difference in quality, but there is only one type of taste because there is only one difference in taste.
따라서 다변화되가고 있는 현대에서 김만은 유일한 맛과 가공법이 답습되어오고 있는 이안타까운 현실을 깨뜨려보고자 과감히 도전하게 된 것이다.Therefore, in the modern age of diversification, Kim has dared to challenge the unfortunate reality that unique tastes and processing methods have been followed.
본 발명은 먼저 시대의 흐름인 매운맛에 착안하여 젖은김인 원초에 미세한 고추가루를 첨가하였으나 생김가공시 붉은가루나 너무 많아 이질감을 주며 매운맛의 분포도가 미약한 점이 발견되었다.In the present invention, attention was first made to the spicy taste, which is the trend of the times, but fine red pepper powder was added to the raw wet laver.
따라서 미세한 고추가루와 병행하여 고추를 오래 물에 담그어 우려낸 물에 생김을 잠기어두도록 함으로써 생김으로서의 매운맛은 물론이고 마른김으로 전환시에도 매운맛이 그대로 유지될 수 있도록 개발하였다.Therefore, it was developed so that spicy taste as well as spicy taste as well as spicy taste can be maintained even when switching to dry laver by soaking pepper in soaked water by soaking pepper for a long time in parallel with fine red pepper powder.
일반적으로 물김(젖은김) 또는 마른김(건해태)은 바다에서 있는 그대로 채취하여 먹거나 건조시켜 만드는 것이다.Generally, seaweed laver (wet laver) or dry laver (dry haetaetae) is taken from the sea and eaten or dried.
그러나 본 발명은 최초 채취한 김에 고추물과 미세고추가루를 이용하여 매운맛이 나도록 매운김을 고안해낸 것이다.However, the present invention devised a spicy seaweed to be spicy taste using red pepper powder and fine red pepper powder in the seaweed first collected.
오늘날 소비자들이 선택할 수 있는 김의 종류는 한가지밖에 없다.There is only one type of laver that consumers can choose today.
그러나 이제는 이발명을 통하여 일반인들은 매운맛의 김을 선택할 수 있게 되었다.But now, through this invention, the general public can choose spicy laver.
매운김의 탄생에 따라 생김의 가공법도 다양화될 수 있을 것이며 마른김의 제조방법이나 가공법도 많아질 것이다.According to the birth of spicy seaweed, the processing method of raw seaweed may be diversified, and the production method or processing method of dried seaweed will also increase.
시대의 흐름인 매운맛의 선호도에 부응하여 우리나라의 많은 소비자들에게 매운맛을 제공할 것이며 나아가서는 일본을 비롯하여 세계에도 본 발명품을 통하여 식품의 선구자로 국위를 선양하는 계기가 될 것으로 확신한다.In response to the preference of spicy taste, which is the trend of the times, it will provide spicy taste to many consumers in our country, and furthermore, it is sure that it will be an opportunity to advance the position as a pioneer of food through the present invention in Japan and the world.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010001962A KR20020059563A (en) | 2001-01-06 | 2001-01-06 | Spicy laver |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010001962A KR20020059563A (en) | 2001-01-06 | 2001-01-06 | Spicy laver |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20020059563A true KR20020059563A (en) | 2002-07-13 |
Family
ID=27691599
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020010001962A KR20020059563A (en) | 2001-01-06 | 2001-01-06 | Spicy laver |
Country Status (1)
Country | Link |
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KR (1) | KR20020059563A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150142164A (en) | 2014-06-11 | 2015-12-22 | 오신우 | Spicy chili sauce and dried fruit coated with oil laver |
-
2001
- 2001-01-06 KR KR1020010001962A patent/KR20020059563A/en not_active Application Discontinuation
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20150142164A (en) | 2014-06-11 | 2015-12-22 | 오신우 | Spicy chili sauce and dried fruit coated with oil laver |
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A201 | Request for examination | ||
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E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |