KR20130078857A - Method for making a salted laver - Google Patents

Method for making a salted laver Download PDF

Info

Publication number
KR20130078857A
KR20130078857A KR1020110148010A KR20110148010A KR20130078857A KR 20130078857 A KR20130078857 A KR 20130078857A KR 1020110148010 A KR1020110148010 A KR 1020110148010A KR 20110148010 A KR20110148010 A KR 20110148010A KR 20130078857 A KR20130078857 A KR 20130078857A
Authority
KR
South Korea
Prior art keywords
nuts
seeds
laver
green
seaweed
Prior art date
Application number
KR1020110148010A
Other languages
Korean (ko)
Other versions
KR101343008B1 (en
Inventor
박향희
Original Assignee
농업회사법인 한백식품(주)
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 농업회사법인 한백식품(주) filed Critical 농업회사법인 한백식품(주)
Priority to KR1020110148010A priority Critical patent/KR101343008B1/en
Publication of KR20130078857A publication Critical patent/KR20130078857A/en
Application granted granted Critical
Publication of KR101343008B1 publication Critical patent/KR101343008B1/en

Links

Images

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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A producing method of seasoned green laver is provided to add various kinds of seasonings and chewable nuts to green laver before roasting to obtain the seasoned green laver. CONSTITUTION: Seasoned green laver is produced by mixing 60-80wt% of green laver, 4-8wt% of sunflower seeds, 3-8wt% of pumpkin seeds, 2-7wt% of walnut, 2-7wt% of peanut, 2-7wt% of almond, 2-3wt% of sugar, 0.5-1.5wt% of salt, 0.2-0.5wt% of green tea powder, 1-2wt% of sesame seed oil, 1-2wt% of perilla seed oil, and 1-3wt% of sesame seed (S3). Nuts are 3 nuts selected from a group consisting of walnut, peanut, almond, pine nut, ginkgo nut, cashew nut, and chestnut. [Reference numerals] (S1) Laver for seasoning is finely cut; (S2) Laver is inserted into a heater for roasting; (S3) Seeds, nuts, sugar, salt, and shrimp powder is mixed and roasted; (S4) Green tea powder, sesame seed oil, perilla seed oil, and sesame seeds are mixed and roasted; (S5) Produced seasoned laver is packaged

Description

씨앗과 견과류가 혼합된 파래김 자반 제조방법{Method for making a salted laver}Method for making a green seaweed jar mixed with seeds and nuts {Method for making a salted laver}

본 발명은 씨앗과 견과류가 혼합된 파래김 자반 제조방법에 관한 것으로, 더욱 바람직하게는 먹기에 알맞은 크기로 잘라진 파래김에 고소한 맛을 내는 씨앗과 견과류를 혼합하여 볶음기에서 볶는 동안 양념을 추가해서 영양소가 풍부한 자반을 제조한 후, 진공상태로 포장하기 때문에, 위생상태가 양호하고 장기보관이 용이함은 물론 등산, 낚시, 소풍 등 야외로 외출할 때 휴대가 간편하여 술안주나 반찬으로 먹기에 편리하도록 한 것이다.
The present invention relates to a method for preparing green seaweed purpura mixed with seeds and nuts, more preferably by adding seasoning during roasting in a stir-fry by mixing seeds and nuts having a savory taste in green seaweed cut into sizes suitable for eating Since it is manufactured in a vacuum, it is packed in a vacuum state, so it is well hygienic and easy to store for a long time, and it is easy to carry when going outdoors such as hiking, fishing, picnic, etc. will be.

일반적으로 김은 예로부터 우리의 식단에 자주 애용되어 온 식품으로서, 탄수화물과 단백질을 많이 함유하고 있으며, 특히 트레오닌, 발린, 로이신, 이소로이신, 리신, 메티오닌, 페닐알라닌, 트립토판 등의 필수아미노산이 많이 들어 있다. In general, laver is a food that has been frequently used in our diet since ancient times, and contains a lot of carbohydrates and proteins, especially essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan. have.

또한, 김에는 나트륨·칼륨·칼슘·인·철 등의 무기질이 들어 있으며 카로틴이 많이 들어 있어 비타민 A의 좋은 공급원이 된다. 그밖에 리보플라빈, 니아신, 비타민 C 등도 많이 들어 있다. 특히, 김에는 달콤한 맛과 기름진 맛이 나는 아미노산인 글리신과 알라닌이 들어 있어 감칠맛을 낸다는 특징이 있다.In addition, laver contains minerals such as sodium, potassium, calcium, phosphorus and iron, and is rich in carotene, making it a good source of vitamin A. Riboflavin, niacin, and vitamin C are also high. In particular, laver contains sweet and oily amino acids, glycine and alanine, which are characterized by a rich flavor.

일반적인 김 제조방법은 김의 원초를 채취하여 세척과 선별과 건조 과정을 거치면서 일정한 규격으로 모양을 선택적으로 형성하고 건조와 열처리의 공정 중에 김에 식용유가 도포되거나 상기 식용유 위에 소금을 뿌리는 정도로 제조해 왔었다.The general method of laver is to produce raw laver by washing, screening and drying process to selectively form the shape to a certain standard and to apply the cooking oil to laver or spray salt on the edible oil during the drying and heat treatment process. Came.

김 원초 채취 -> 김 세척(해수) 및 이물질 제거 -> 해수 탈수 -> 저장 -> 세절(분쇄) -> 김 세척(담수) -> 초제(틀, 발장) -> 담수 탈수 -> 건조(천일 혹은 열풍 건조)Seaweed harvesting-> Seaweed washing (seawater) and debris removal-> Seawater dehydration-> Storage-> Fine cutting (crushing)-> Seaweed washing (fresh water)-> Herbicide (frame, foot)-> Freshwater dehydration-> Drying (Sunday) Or hot air drying)

상기와 같은 김 제조방법은 김 고유의 맛을 유지하고 제조 공정이 간단하다는 장점이 있으나, 김의 고유한 맛만으로는 수요자의 다양한 요구를 반영할 수 없었다. 즉, 단순히 건조 김에 식용유와 식염을 첨가하는 조미김과 같은 종래의 김 가공품만으로는 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기에는 부족한 실정이었다.The laver manufacturing method as described above has the advantage of maintaining the unique taste of the seaweed and simple manufacturing process, but the unique taste of seaweed alone could not reflect the various needs of the consumer. In other words, conventional laver processed products, such as seasoned laver, which adds cooking oil and salt to dried laver, are not enough to satisfy the needs of the variety and quality of consumer's taste.

이와 같은 경제수준의 향상과 건강 및 기호에 대한 관심의 증가에 따라 다양한 수요자의 욕구를 충족시키기 위한 여러 가지 기능성 김이 개발되었고, 많은 특허출원이 있어왔다.
As a result of the improvement of the economic level and the increasing interest in health and preferences, various functional laveres have been developed to satisfy the needs of various consumers, and there have been many patent applications.

상기와 같이 제조된 김을 더 맛있게 가공하기 위하여 가정이나 음식점에서는 김 자반을 만들어 먹고 있었다.In order to process the seaweed produced more deliciously as described above, at home or restaurant was made by eating seaweed.

이와 같이 가정에서 만들어 먹는 김 자반은 일반적으로 생 김이 대부분 포함된 해초를 세척하여 건조시킨 자반용 김을 일정한 크기로 자르고, 잘라진 자반용 김에 깨, 설탕, 소금 등의 양념을 조미하여 식용유로 약 20~25분 정도 볶거나 튀겨 제조된 것으로 술안주나 밥반찬으로 많이 이용되어 지고 있다.In this way, the home-made seaweed laver is generally cooked with seaweed, which contains mostly raw laver, and cut into dried pieces of dried laver for a certain size, seasoned with sliced laver laver, seasoned with sesame seeds, sugar, and salt. It is made by stir-frying or fried for 20 to 25 minutes and is used as a side dish or side dish.

그러나 자반용 김에 양념을 하여 식용유로 1회에 걸쳐서 볶는 과정에서 두께가 두꺼운 상태로 잘라진 자반용 김에 양념 등이 충분히 베이지 않게 됨에 따라 김자반의 깊은 맛이 없어지는 문제점이 있었다.However, there was a problem that the deep flavor of the gimbap is lost as the seasoning was not sufficiently beige, while the seasoning was made with thick oil in the process of roasting it with cooking oil once.

또한, 자반용 김의 특유한 비린내가 제거되지 않음에 따라 이를 먹을 때 비린내가 나게 되고, 아울러 김자반 자체가 눅눅해지는 또 다른 문제점이 있었다.In addition, as the distinctive fishy smell of Zabanyong laver is not removed, it becomes fishy when eating it, and there is another problem that the Kimjaban itself is damp.

그뿐만 아니라 상기 자반용 김은 밥 등과 같이 뜨거운 열기에 닿으면 눅눅해지기 때문에, 씹히는 맛과 고소한 맛을 느낄 수 없는 문제점이 있었던 것이다.Not only that, the laver laver is soggy when it comes in contact with hot heat, such as rice, there is a problem that can not feel chewy taste and savory taste.

본 발명은 상기와 같은 문제점을 해결하기 위하여 창출한 것으로, 일정크기로 잘라진 자반용 파래김에 씹히는 맛과 고소한 맛을 내는 견과류 및 각종 양념을 혼합하여 볶음기에서 볶아 제조된 파래김 자반은 바삭하게 건조된 상태로 제조되기 때문에 눅눅해지지 않고, 또 김에서 나는 해초의 비린내를 제거함과 동시에 씨앗과 견과류를 씹을 고소한 맛을 더욱 풍미할 수 있도록 하는데 그 목적이 있다.The present invention was created in order to solve the above problems, the green seaweed laver produced by roasting in a stir-fry mixed with nuts and various seasonings of chewy taste and savory flavors in the green seaweed laver cut into a certain size crispy dry Because it is manufactured in a state of being prepared, it does not become soggy, and the purpose of the seaweed is to remove the fishy smell of seaweed, and at the same time, to make it more flavorful to chew seeds and nuts.

또한, 상기 제조된 파래김 자반의 씨앗과 견과류는 해바라기씨, 호박씨, 호두, 아몬드, 땅공을 함유하기 때문에 풍부한 영양소가 함유되어 있고, 자반을 더욱 고소하게 먹을 수 있도록 하는 것이다.In addition, the seeds and nuts of the prepared green seaweed jars contain sunflower seeds, pumpkin seeds, walnuts, almonds, ground balls, so that they contain abundant nutrients, so that they can eat more and more.

그리고 본 발명의 김자반은 밀봉상태로 포장하기 때문에 오랫동안 보관하여도 김 고유의 맛을 그대로 간직할 수 있어 밥반찬이나 맥주 등의 술안주용으로 적합하게 함을 목적으로 한다.In addition, because the Kimjaban of the present invention is packaged in a sealed state, even if stored for a long time, the original taste of laver can be retained as it is, for the purpose of making it suitable for drinking dishes such as rice side dishes or beer.

상기와 같은 목적을 갖는 본 발명의 씨앗과 견과류가 혼합된 파래김 자반의 제조방법을 첨부된 도면에 의거하여 보다 구체적으로 설명하면 다음과 같다.If more specifically described on the basis of the accompanying drawings the method for producing a green seaweed mixed with the seed and nuts of the present invention having the above object as follows.

본 발명은 먹기에 알맞은 크기로 자른 자반용 파래김을 외주면 하부에 히터(11)가 장착된 볶음기(10)의 내부에 넣고 볶을 때, 자반용 파래김(20)이 볶음기(10)에 눌러 붙지 않도록 상부에 설치된 옥배유 공급관(60)의 배출공(61)을 통해 옥배유(30)를 공급하여 볶음기 외부 일측에 장착되어 모터(40)의 동력을 전달받아 회전하는 회전축(50)에 일체로 형성되어 회전하는 회전날개(51)로 자반용 파래김 60~80중량%를 8분 ~ 15분간 볶은 다음에, 씨앗인 해바라기씨 3~8중량%와 호박씨 3~8중량%를 혼합하고, 얇게 슬라이스 된 견과류인 호두 2~7중량%, 땅콩 2~7중량%, 아몬드 2~7중량%을 혼합하고, 양념인 설탕 2~3중량%, 소금 0.5~1.5중량%를 혼합하여 회전날개(51)를 이용하여 다시 13분 ~ 17분간 혼합되게 볶고나서, 녹차가루 0.2~0.5중량%, 참기름 1~2중량%, 들기름 1~2중량%, 참깨 1~3중량%를 넣어서 3분 ~ 7분간 회전날개(51)를 이용하여 볶음기(10)에 눌러 붙지 않도록 볶아서 보관함(70)으로 배출시킨 씨앗과 견과류가 혼합된 파래김 자반을 밀봉상태로 포장하여 제조하는 것을 특징으로 하는 파래김 자반의 제조방법을 제공한다.The present invention when the roasted seaweed laver cut to a size suitable for eating into the inside of the roaster 10 equipped with a heater 11 on the outer circumferential surface, the roasted seaweed laver 20 to the stirrup 10 Supplying the jade oil 30 through the discharge hole 61 of the jade oil supply pipe 60 installed in the upper portion so as not to be pressed, mounted on the outer side of the roaster is integrated to the rotating shaft 50 receives the power of the motor 40 to rotate Roasted wing blade (51) formed by rotating roasted seaweed laver 60-80% by weight for 8 minutes to 15 minutes, and then mixed 3-8% by weight sunflower seeds and 3-8% by weight pumpkin seeds, 2 to 7% by weight of walnuts, thinly sliced nuts, 2 to 7% by weight of peanuts, 2 to 7% by weight of almonds, and 2 to 3% by weight of sugar and 0.5 to 1.5% by weight of salt. After roasting again for 13 ~ 17 minutes using 51), green tea powder 0.2 ~ 0.5% by weight, sesame oil 1 ~ 2% by weight, perilla oil 1 ~ 2% by weight, sesame 1 ~ 3% by weight Put the roasted seaweeds mixed with seeds and nuts mixed with the roasted by the roaster (10) using a rotary blade (51) for 3 minutes to 7 minutes to put it in the sealed state to manufacture Provided is a method for producing green seaweed.

상기와 같이 제조된 본 발명은 일반 가정이나 음식점에서 제조되는 파래김 자반과는 다른 씨앗과 견과류의 혼합으로 인한 고소한 맛과 영양소가 풍부하여 건강식으로 아주 유용한 가공식품임과 동시에 밥반찬이나 술안주용으로도 매우 적합한 효과가 있다.The present invention prepared as described above is rich in savory taste and nutrients due to the mixing of seeds and nuts, and is a healthy food very useful processed foods at the same time for rice side dishes or wine snacks There is also a very suitable effect.

또한, 본 발명의 파래김 자반에 혼합된 견과류는 각종 영양소가 풍부하기 때문에 심혈관 질환을 예방하고 노화를 방지하도록 하고, 씨앗은 비교적 비타민이 많이 함유되어 있어 단백질, 지방 등 열량 영양소 흡수량을 높여주고 질병에 대한 저항력도 높여주도록 하는데에도 적합한 효과가 있는 것이다.In addition, the nuts mixed in the green seaweed purpura of the present invention is rich in various nutrients to prevent cardiovascular diseases and to prevent aging, and the seeds are relatively rich in vitamins to increase the absorption of calories and nutrients, such as protein, fat and diseases There is also a suitable effect to increase the resistance to.

그리고 본 발명에 의해 제조된 파래김 자반은 고품질이고, 또 위생적인 관리에 의한 고급 소비자의 지속적인 확보와 소비자 기호의 고급화 취향에 맞출 수 있는 고부가 가치의 제품을 생산, 판매할 수 있는 효과가 있다.
In addition, the green seaweed jar produced by the present invention has the effect of producing and selling a high value-added product that can be tailored to the taste of high-quality consumers and the consumer's preference by the hygienic management.

도 1은 본 발명의 제조공정을 나타낸 플로우차트이다.
도 2는 본 발명의 파래김 자반을 볶는 볶음기를 개략적으로 나타낸 단면도이다.1 is a flowchart showing a manufacturing process of the present invention.
Figure 2 is a cross-sectional view schematically showing a roasting machine roasting green seaweed of the present invention.

이하, 첨부한 도면을 참조하여 본 발명의 바람직한 실시 예를 더욱 상세하게 설명한다. Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1의 플로우차트에 나타내는 바와 같이, 먼저 파래김 자반에 사용되는 자반용 파래김은 쇄절기를 이용하거나 기타 방법으로 식용하기에 편리한 크기로 자른다.(S1) 상기 잘라진 파래김(20)을 볶을 수 있는 볶음기를 준비하여 볶음기 내부에 잘라진 김을 넣어 볶는다.(S2)As shown in the flowchart of Fig. 1, the green seaweeds used for green seaweeds are cut into sizes convenient to be edible by using a chain cutting machine or other methods. (S1) Roasted cut seaweed 20 Prepare a stir fryer and fry the sliced laver inside the stir fryer. (S2)

상기 파래김 자반을 제조하기 위한 볶음기(10)는 도 2에 나타내는 바와 같이 별도로 주문된 것으로서, 볶음기(10)의 하부 외주면에 볶음기를 가열하기 위한 히터(11)가 설치되어 있다. 또 볶음기(10) 내부에 넣어진 파래김(20)을 볶기 위하여 볶음기(10) 내부에는 회전축(50)에 설치되어 회전할 수 있는 회전날개(51)가 형성되어 있다. 상기 회전날개(51)는 회전축에 서로 엇갈리게 형성하고, 선단에는 양옆으로 넓게 T자형으로 형성되어 있다.The stirrer 10 for manufacturing the seaweed laver is ordered separately as shown in FIG. 2, and a heater 11 for heating the stirrer is provided on the lower outer peripheral surface of the stirrer 10. In addition, in order to fry the seaweed laver 20 put into the stator 10, the stator 10 is provided with a rotary blade 51 rotatably installed on the rotating shaft 50. The rotary blades 51 are alternately formed on the rotating shaft, and are formed in a T-shape at both ends of the rotary blade 51.

그리고 회전날개(51)로 잘라진 파래김(20)을 회전시키면서 볶을 때 볶음기(10) 내부에 눌러 붙지 않도록 하기 위하여 볶음기(10) 상부에는 옥배유(30)를 공급할 수 있는 배출공(61)이 다수 천공된 옥배유 공급관(60)이 형성된다. 또한, 볶음기(10) 하부에는 볶음기에서 제조된 파래김 자반을 배출하여 보관하는 보관함(70)이 형성되어 있다.And discharge hole 61 that can supply the jade oil (30) on the top of the fryer 10 so as not to press the inside of the fryer 10 when roasting while rotating the seaweed laver (20) cut by the rotary blade (51). Many of these perforated jade oil supply pipes 60 are formed. In addition, a lower box (70) is formed in the lower portion of the roaster 10 to discharge and store the seaweed laver produced in the roaster.

상기와 같이 구성된 볶음기(10)의 내부에 넣어진 잘라진 파래김(20)은 볶음기(10)가 가동하면서 모터(40)의 동력을 전달받아 회전하는 회전축(50)에 일체로 형성된 회전날개(51)가 잘라진 파래김(20)을 회전시키면서 볶음기(10)에 눌러 붙지 않도록 8분 ~ 15분간 볶는다.(S2) 이때 볶음기(10) 상부에 형성된 옥배유 공급관(60)에 다수 천공된 배출공(61)에서는 계속해서 식용유(30)가 공급되고 있기 때문에 잘라진 파래김(20)을 잘 볶을 수 있게 된다.The cut seaweed 20 inserted into the inside of the stir fryer 10 configured as described above is a rotary blade integrally formed on the rotating shaft 50 to receive power from the motor 40 while the stir fryer 10 operates. Rotating the cut seaweed (20) (51) while roasting 8 minutes to 15 minutes so as not to stick to the fryer 10. (S2) At this time, a plurality of perforations in the jade oil supply pipe 60 formed on the top of the fryer 10 Since the edible oil 30 is continuously supplied from the discharge hole 61, the chopped green seaweed 20 can be roasted well.

그리고 나서 잘라진 파래김(20)에 맛과 영양분을 공급할 수 있도록 하기 위하여 씨앗과 견과류를 혼합한다. 이때 씨앗은 해바라기씨와 호박씨를 혼합하고, 견과류는 호두, 땅콩, 아몬드를 혼합하되, 견과류를 파래김과 혼합하여 먹기 편하게 얇게 슬라이스로 절결한다.Then, the seeds and nuts are mixed in order to provide flavor and nutrients to the cut green seaweed (20). At this time, the seeds are mixed with sunflower seeds and pumpkin seeds, and nuts are mixed with walnuts, peanuts, almonds, and the nuts are mixed with green seaweed and cut into thin slices for easy eating.

상기 씨앗인 해바라기씨는 무기질이 풍부하고, 질병에 대한 저항력을 높여 간기능에 도움을 주고, 비타민의 함량이 많아 열량 영양소 흡수량을 높여 준다. 또 호박씨는 칼슘이 풍부해서 골다공증의 치료제로 사용되고, 50%이상이 불포화지방산으로 이루어져 있어 성인병 예방에도 좋고, 비타민등 각종 영양소 골고루 분포, 껍질·씨 등 예로부터 약재로 사용되고 있다.Sunflower seeds, which are the seeds, are rich in minerals, increase the resistance to diseases, help liver function, and increase the amount of vitamin nutrients due to the high content of vitamins. In addition, pumpkin seeds are rich in calcium and are used for the treatment of osteoporosis, and more than 50% of unsaturated fatty acids are used for preventing adult diseases.

견과류인 호두는 글리세리드, 단백질, 리놀렌산, 비타민B1, 비타민 B2 등의 여러가지 영양소와 불포화지방산으로 이루어져 있고, 호두에 함유되어 있는 식물성 필수 오메가-3 성분은 두뇌에 영양분을 공급해주는 원료로 사용하기 때문에 두뇌에 매우 좋은 것으로 많이 알려져 있다. 또 땅콩은 필수지방산이 풍부하여 콜레스테롤을 씻어내는 효과가 있어 당뇨환자에게 알맞은 식품으로 콩류 중 당질이 가장 적게 들어 있다. 단백질의 60%가 글로불린 형태로 들어 있으며 필수아미노산인 라이신이 풍부하고 불포화지방산이 많이 들어 있고, 그 중 리놀산과 아라키돈산 같은 필수 지방산이 많은 것이 특징이다. 무기질로는 인산이 레시틴의 형태로 다량 함유되어 있는 데 비해 칼슘이 적게 들어 있어 산성식품이고, 비타민류도 B1, B2, E 등이 풍부하여 강정 스태미나 식품으로 높이 평가되고 있다. 또 아몬드는 불포화지방산과 비타민 E가 풍부하여 피부미용에도 좋으며 철분이나 칼슘도 풍부해 건강에 좋다.Nuts, walnuts, are made up of various nutrients such as glycerides, proteins, linolenic acid, vitamin B1, and vitamin B2 and unsaturated fatty acids. The essential omega-3 ingredients in walnuts are used to nourish the brain. Known a lot for very good. In addition, peanuts are rich in essential fatty acids to wash off cholesterol, which is the most suitable food for diabetics, and contains the least sugar among legumes. 60% of the protein is in the form of globulin, rich in lysine, an essential amino acid, and rich in unsaturated fatty acids, which are characterized by many essential fatty acids such as linoleic acid and arachidonic acid. As a mineral, phosphoric acid is contained in large amounts in the form of lecithin, but it is an acidic food because it contains less calcium. Vitamins are also rich in B1, B2, and E, and are highly regarded as Gangjeong stamina foods. In addition, almonds are rich in unsaturated fatty acids and vitamin E, which is good for skin beauty, and rich in iron and calcium.

이처럼 씨앗과 얇게 슬라이스로 절결된 견과류는 영양소가 풍부함은 물론 씹을 때 의 씹는 맛은 물론 고소한 맛을 내게 된다.
Seeds and thinly sliced nuts are rich in nutrients, chew when chewed, and taste sweet.

이와 같이 소비자들의 식욕을 돋구게 하고 풍부한 영양소를 공급함은 물론 미각과 식욕을 돋굴 수 있고, 또 씹히는 맛과 고소한 맛을 내는 씨앗과 견과류를 잘라진 파래김(20)과 잘 혼합되게 볶음기(10)에서 10분~20분 정도 볶는다. 이때 양념과 간을 맞추기 위하여 설탕과 소금을 볶음기에 넣어 혼합되게 13분~17분간 회전날개가 회전하면서 볶아 파래김 자반을 제조한다.(S3)In this way, to enhance the appetite of consumers and supply rich nutrients, as well as to taste and appetite, stir fry and mix the seeds and nuts that give a taste and savory taste well with the cut blue seaweed (20) (10) Fry for 10-20 minutes. At this time, in order to match the seasoning with sugar and salt in a stir-fry to prepare a green seaweed gimbak roasted while rotating the rotating blade for 13 minutes to 17 minutes. (S3)

상기 제조된 파래김 자반에 씨앗과 견과를 혼합하여 씹히는 맛과 고소한 맛을 가미한 후, 시각적 감각을 자극하기 위하여 영양분이 많은 참기름이나 들기름 그리고 참깨를 볶음기에 넣어 파래김 자반에 골고루 분포되도록 3분~7분간 볶은 다음에 볶음기(10) 하부에 설치된 보관함(70)으로 이동시킨다.(S4)
After mixing the seeds and nuts in the prepared seaweed seaweed jar, add a chewy taste and a savory taste, and put nutritious sesame oil or perilla oil and sesame seeds in the stir-fry to distribute visually evenly in the seaweed seaweed jar to stimulate the visual sense. Roasted for 7 minutes and then moved to the storage box (70) installed in the lower portion of the stator (S4).

상기 볶음기(10)에서 볶아가며 파래김 자반을 제조하는데 필요한 각종 영양소가 함유된 성분들의 배합비율을 살펴보면, 먼저 잘라진 파래김은 60~80중량%, 해바라기씨 3~8중량%, 호박씨 3~8중량%, 얇게 슬라이스 된 호두 2~7중량%, 얇게 슬라이스된 땅콩 2~7중량%, 얇게 슬라이스 된 아몬드 2~7중량%, 녹차가루 0.2~0.5중량%, 설탕 2~3중량%, 소금 0.5~1.5중량%, 참기름 1~2중량%, 들기름 1~2중량%, 참깨볶음 1~3중량%의 비율로 혼합하여 제조한다.Looking at the blending ratio of the components containing various nutrients needed to prepare the seaweed seaweed in the stir-fry machine (10), the first cut seaweed seaweed is 60 ~ 80% by weight, sunflower seeds 3 ~ 8% by weight, pumpkin seeds 3 ~ 8% by weight, thinly sliced walnuts 2-7%, thinly sliced peanuts 2-7%, thinly sliced almonds 2-7%, green tea powder 0.2-0.5%, sugar 2-3%, salt 0.5 to 1.5% by weight, sesame oil 1 to 2% by weight, perilla oil 1 to 2% by weight, prepared by mixing in the proportion of 1 to 3% by weight of sesame.

이때 견과류의 삼총사인 호두, 땅콩, 아몬드에 대하여 설명하였으나, 이외에도 잣, 은행, 캐슈너트, 밤 등을 혼합할 수도 있다.At this time, the three musketeers of nuts, walnuts, peanuts, almonds were described, but in addition, pine nuts, ginkgo, cashew nuts, chestnuts, etc. may be mixed.

그리고 옥배유(30)는 잘라진 파래김(20)을 볶음과 동시에 잘라진 파래김(20)에 혼합된 씨앗과 견과류를 볶을 때까지 볶음기(10)에 주입하여 볶음기에 눌러 붙지 않도록 윤활유 역할을 하는 것이다.And the jade oil (30) is to lubricate so as not to stick to the stir fry by injecting the chopped green seaweed (20) and stir the seeds and nuts mixed in the chopped green seaweed (20) at the same time until the stir-fry. .

상기와 같이 씨앗과 견과를 혼합하여 제조된 파래김 자반을 보관함(70)에서 이송하여 밀봉상태로 포장해서 소비자에게 공급하면 된다.(S5)As described above, the green seaweed shells produced by mixing seeds and nuts may be transferred from the storage box 70, packaged in a sealed state, and supplied to the consumer. (S5)

10. 볶음기 11. 히터
20. 파래김 30. 식용유
40. 모터 50. 회전축
51. 회전날개 60. 식용유 공급관
61. 배출공 70. 보관함10. Stirrer 11. Heater
20. Green seaweed 30. Cooking oil
40. Motor 50. Rotating shaft
51. Rotary wing 60. Cooking oil supply pipe
61. Vent hole 70. Storage box

Claims (5)

볶음기에 넣어 옥배유로 볶는 파래김에 설탕, 소금, 들기름, 참기름, 녹차가루, 참깨를 혼합하여 제조된 파래김 자반의 제조방법에 있어서,
상기 파래김에 씨앗과 견과류를 혼합하여 씹히는 맛과 고소한 맛을 낼 수 있도록 제조된 것을 특징으로 하는 씨앗과 견과류가 혼합된 파래김 자반의 제조방법.In the manufacturing method of green seaweed jar prepared by mixing the green seaweed laver put in the stir-fry with sugar, salt, perilla oil, sesame oil, green tea powder, sesame seeds,
The method of producing a green seaweed mixed with seeds and nuts, characterized in that the seeds and nuts are mixed to the green seaweed to produce a chewy taste and a savory taste. 제 1항에 있어서,
상기 견과류는 호두, 땅콩, 아몬드인 것을 특징으로 하는 씨앗과 견과류가 혼합된 파래김 자반의 제조방법.The method of claim 1,
The nuts are walnuts, peanuts, almonds, characterized in that the seed and nuts mixed blue seaweed jars manufacturing method. 제 1항에 있어서,
상기 견과류는 호두, 땅콩, 아몬드, 잣, 은행, 캐슈너트, 밤 중에서 3개를 선택하여 혼합한 것을 특징으로 하는 씨앗과 견과류가 혼합된 파래김 자반의 제조방법.The method of claim 1,
The nuts are walnuts, peanuts, almonds, pine nuts, ginkgo, cashew nuts, chestnut seaweeds mixed with seeds and nuts, characterized in that selected by mixing three of the mixture. 제 1항에 있어서,
상기 씨앗은 해바라기씨와 호박씨인 것을 특징으로 하는 씨앗과 견과류가 혼합된 파래김 자반의 제조방법The method of claim 1,
The seed is a method of producing a green seaweed mixed with seeds and nuts, characterized in that the sunflower seeds and pumpkin seeds 제 1항에 있어서,
상기 파래김 60~80중량%와, 씨앗인 해바라기씨 3~8중량%, 호박씨 3~8중량%와, 얇게 슬라이스 된 견과류인 호두 2~7중량%, 땅콩 2~7중량%, 아몬드 2~7중량%와, 양념인 설탕 2~3중량%, 소금 0.5~1.5중량%와, 녹차가루 0.2~0.5중량%, 참기름 1~2중량%, 들기름 1~2중량%, 참깨 1~3중량%를 혼합하여 제조하는 것을 특징으로 하는 씨앗과 견과류가 혼합된 파래김 자반의 제조방법.
The method of claim 1,
The green seaweed 60-80% by weight, sunflower seeds 3-8% by weight, pumpkin seeds 3-8% by weight, thinly sliced nuts walnuts 2-7% by weight, peanuts 2-7% by weight, almonds 2 ~ 7 wt%, 2 ~ 3 wt% sugar, 0.5 ~ 1.5 wt% salt, 0.2 ~ 0.5 wt% green tea powder, 1-2 wt% sesame oil, 1-2 wt% sesame oil, 1-3 wt% sesame oil The method of producing a green seaweed mixed with seeds and nuts, characterized in that for producing by mixing.
KR1020110148010A 2011-12-31 2011-12-31 Method for making a salted laver KR101343008B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110148010A KR101343008B1 (en) 2011-12-31 2011-12-31 Method for making a salted laver

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110148010A KR101343008B1 (en) 2011-12-31 2011-12-31 Method for making a salted laver

Publications (2)

Publication Number Publication Date
KR20130078857A true KR20130078857A (en) 2013-07-10
KR101343008B1 KR101343008B1 (en) 2013-12-18

Family

ID=48991722

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110148010A KR101343008B1 (en) 2011-12-31 2011-12-31 Method for making a salted laver

Country Status (1)

Country Link
KR (1) KR101343008B1 (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101346788B1 (en) * 2012-10-24 2014-01-07 주식회사 에스지푸드 Laver ganggeong and manufacturing methods thereof
CN103535737A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Bone marrow-sesame paste and preparation method thereof
KR20190010338A (en) * 2017-07-21 2019-01-30 김경수 Manufacturing method of salted laver and salted laver prepared by using the same
KR102028514B1 (en) 2018-04-05 2019-10-04 정영록 A preparation method of roasted dry laver snack having improved morphological stability and flavor
KR20220009832A (en) 2020-07-16 2022-01-25 김영임 Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101934329B1 (en) 2018-05-30 2019-03-25 주식회사 보현 Manufacturing method for salted laver contaning balloon flower and salted laver contaning balloon flower thereby

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100417679B1 (en) * 2003-07-24 2004-02-14 김준철 Roaster for seasoning marine algae
KR100485327B1 (en) * 2003-12-05 2005-04-27 이임수 Method for preparing parched dry laver, parched dry laver prepared thereby and boiled rice massed into a lump made thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101346788B1 (en) * 2012-10-24 2014-01-07 주식회사 에스지푸드 Laver ganggeong and manufacturing methods thereof
CN103535737A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Bone marrow-sesame paste and preparation method thereof
KR20190010338A (en) * 2017-07-21 2019-01-30 김경수 Manufacturing method of salted laver and salted laver prepared by using the same
KR102028514B1 (en) 2018-04-05 2019-10-04 정영록 A preparation method of roasted dry laver snack having improved morphological stability and flavor
KR20220009832A (en) 2020-07-16 2022-01-25 김영임 Method for manufacturing salted laver with green tea power, and the salted laver prepared by the method

Also Published As

Publication number Publication date
KR101343008B1 (en) 2013-12-18

Similar Documents

Publication Publication Date Title
KR101343008B1 (en) Method for making a salted laver
KR102031872B1 (en) Fish cake using squid and arc shell and fish cake manufacturing method
CN101884414A (en) Soup stuffed fish balls and making method thereof
CN104000241A (en) Preparation method for dried full-fish slice
CN103504325B (en) A kind of fragrant peppery green soya bean dried pork and preparation method thereof
KR101493480B1 (en) Laver snack and producing method thereof
KR101095215B1 (en) Method for making a salted laver
KR101451756B1 (en) jerky comprising nuts and producing method thereo
JP2012039903A (en) Flavor oil
CN103653065A (en) Production method of spicy deep-fried peanut kernels
CN103919185A (en) Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste
KR101222332B1 (en) Laver seasoned with wasabi and manufacturing process of the same
CN102144773B (en) Method for preparing mushroom vegetarian meat
KR100831219B1 (en) Method for manufacturing soybean paste including mud snail
CN105325931A (en) Dried fish floss sauce and producing method thereof
CN109527417A (en) A kind of Sausage made of meat jelly and preparation method thereof
CN105166963A (en) Manufacturing method for spicy rabbit meat
KR101096937B1 (en) Method for manufacturing a Bean curd-Chicken
CN108271869A (en) Vegetable dried meat floss and preparation method thereof
KR20130078856A (en) Method for making a salted laver
KR20170118538A (en) Salted seaweed bibimbap and their preparation for instant cooking
CN104996956A (en) A Litsea cubeba condiment and a production method thereof
CN104413356A (en) Fish roe sushi
CN109077250A (en) A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation
KR20130138919A (en) Dry powder sauce for meat with various purposes and manufacturing method thereof

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
N231 Notification of change of applicant
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20161212

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20171212

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20181204

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20191211

Year of fee payment: 7