KR20190010338A - Manufacturing method of salted laver and salted laver prepared by using the same - Google Patents
Manufacturing method of salted laver and salted laver prepared by using the same Download PDFInfo
- Publication number
- KR20190010338A KR20190010338A KR1020170092995A KR20170092995A KR20190010338A KR 20190010338 A KR20190010338 A KR 20190010338A KR 1020170092995 A KR1020170092995 A KR 1020170092995A KR 20170092995 A KR20170092995 A KR 20170092995A KR 20190010338 A KR20190010338 A KR 20190010338A
- Authority
- KR
- South Korea
- Prior art keywords
- oil
- minutes
- sesame
- weight
- processed fish
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000206607 Porphyra umbilicalis Species 0.000 title abstract 10
- 239000003921 oil Substances 0.000 claims abstract description 59
- 235000019198 oils Nutrition 0.000 claims abstract description 59
- 241000251468 Actinopterygii Species 0.000 claims abstract description 34
- 235000019688 fish Nutrition 0.000 claims abstract description 34
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 19
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 241000972773 Aulopiformes Species 0.000 claims abstract description 11
- 235000019515 salmon Nutrition 0.000 claims abstract description 11
- 239000002075 main ingredient Substances 0.000 claims abstract description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 22
- 235000021109 kimchi Nutrition 0.000 claims description 20
- 244000068988 Glycine max Species 0.000 claims description 19
- 238000000034 method Methods 0.000 claims description 16
- 235000014571 nuts Nutrition 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000002994 raw material Substances 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 235000010746 mayonnaise Nutrition 0.000 claims description 9
- 239000008268 mayonnaise Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 244000144725 Amygdalus communis Species 0.000 claims description 5
- 235000020224 almond Nutrition 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 235000020234 walnut Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 4
- 244000226021 Anacardium occidentale Species 0.000 claims description 3
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000009025 Carya illinoensis Nutrition 0.000 claims description 3
- 244000068645 Carya illinoensis Species 0.000 claims description 3
- 235000014036 Castanea Nutrition 0.000 claims description 3
- 241001070941 Castanea Species 0.000 claims description 3
- 241000723382 Corylus Species 0.000 claims description 3
- 235000007466 Corylus avellana Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 241000758791 Juglandaceae Species 0.000 claims description 3
- 241000208467 Macadamia Species 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 240000006711 Pistacia vera Species 0.000 claims description 3
- 235000020226 cashew nut Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 235000020233 pistachio Nutrition 0.000 claims description 3
- 238000009924 canning Methods 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 4
- 230000018044 dehydration Effects 0.000 claims 1
- 238000006297 dehydration reaction Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 241000207961 Sesamum Species 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 235000002639 sodium chloride Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 239000008162 cooking oil Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 15
- 240000007594 Oryza sativa Species 0.000 description 12
- 235000007164 Oryza sativa Nutrition 0.000 description 12
- 235000009566 rice Nutrition 0.000 description 12
- 235000019640 taste Nutrition 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- 230000001953 sensory effect Effects 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 239000003549 soybean oil Substances 0.000 description 7
- 235000012424 soybean oil Nutrition 0.000 description 7
- 238000011156 evaluation Methods 0.000 description 6
- 235000015067 sauces Nutrition 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 5
- 244000020518 Carthamus tinctorius Species 0.000 description 4
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 4
- 244000100170 Phaseolus lunatus Species 0.000 description 3
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 240000007049 Juglans regia Species 0.000 description 2
- 235000009496 Juglans regia Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000002347 injection Methods 0.000 description 2
- 239000007924 injection Substances 0.000 description 2
- 230000001932 seasonal effect Effects 0.000 description 2
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 2
- 229920002554 vinyl polymer Polymers 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000124209 Crocus sativus Species 0.000 description 1
- 235000015655 Crocus sativus Nutrition 0.000 description 1
- 241000238424 Crustacea Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 244000305267 Quercus macrolepis Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 241000242583 Scyphozoa Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920006328 Styrofoam Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 241000656145 Thyrsites atun Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000020113 brazil nut Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
- 235000019519 canola oil Nutrition 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- -1 feather Polymers 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000013974 saffron Nutrition 0.000 description 1
- 239000004248 saffron Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000008261 styrofoam Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
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)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
본 발명은 풍미가 향상되고, 보관 및 취식이 간편한 김자반 제조방법에 관한 것이다. The present invention relates to a kimchi seasoning method with improved flavor and easy storage and eating.
김자반은 김에 양념장을 발라 말려서 구운 밑반찬을 일컫는다. 김 원초(原草)에 따라 돌김으로 만든 것은 돌자반, 파래김으로 만든 것은 파래자반 등으로 불리기도 한다. Kimjaban refers to a side dish made by putting a sauce on a kimchi and drying it. According to the Hwaso (原 草), it is called as a stone bud.
김은 보라털과의 홍조류로서 해조류이며, 해태라고도 한다. 김은 바다의 암초에 이끼처럼 붙어 자라며 몸은 긴 타원형 또는 줄처럼 생긴 달걀 모양이며 가장자리에 주름이 있다. 빛깔은 자주빛 또는 붉은 자줏빛을 띠며, 주산지는 완도, 진도, 신안, 부안, 서산 등이다. 김에는 한천이 가장 많이 들어 있으며, 헤미셀룰로오스, 소르비톨, 둘시톨 등이 있다. 또한 김에는 단맛과 지미를 가진 글리신과 알아닌 등의 아미노산 때문에 특유의 감칠맛을 낸다. 단백질의 함유량이 30~40%에 달하고 필수아미노산이 많이 들어있으며, 카로틴, 리보플라빈, 나이아신, 비타민 C등이 많이 함유되어 있어 비타민의 좋은 공급원이다. Kim is algae as red algae with purple hair and is also known as sea lily. Kim grows like a moss on the reef of the sea, and the body is long oval or stripe-like egg shape with wrinkles on the edge. Its color is purplish or reddish purple, and its main producing areas are Wando, Jindo, Shinan, Buan and Seosan. Agar contains the largest amount of agar, including hemicellulose, sorbitol and dapsitol. In addition, because of amino acids such as glycine and alminium with sweet and Jimmy Kim gives a unique flavor. It contains 30 ~ 40% protein, contains a lot of essential amino acids, and is a good source of vitamins because it contains a lot of carotene, riboflavin, niacin and vitamin C.
자반은 감자, 풋고추, 깻잎, 참죽나무잎 등의 채소와 김, 다시마 등의 해초를 말려두는 저장식품으로 필요할 때 무쳐서 찬이나 술안주로 한다. 자반은 재료에 따라 간장에 절이거나 고추장을 묻혀 그대로 말리거나 찹쌀풀을 발라서 바싹 말린다. 자반은 제철에 나는 식품을 이용하여 밑반찬을 만들어 두었다가 비수기에 식탁에 올리면 별미이다. Vegetables such as potatoes, green peppers, sesame leaves, oak tree leaves, and seaweeds such as kelp and kelp are dried and stored as needed. Depending on the material, it may be cut into soy sauce or dried with kochujang, dried or glutinous. You can make seasonal dishes using seasonal foods and then put them on the table in low season.
김자반은 전라도의 향토음식으로 묵은 김이 많은 때에 만들어 놓으면 좋은 저장음식이다. 김을 양쪽 손바닥에 끼우고 가볍게 비벼서 티나 모래를 털어내고 접은 후 파와 마늘은 손질하여 곱게 다져서 정량의 간장, 고춧가루, 깨소금, 설탕, 참기름, 후춧가루와 한데 섞어 만든 양념장을 발라 만드는 등 여러 가지 요리법이 알려져 있다. Kim is a local food of Jeolla province. Put the kimchi on both palms and gently rub gently to remove the tina or sand. Fold and garlic finely and finely grind to make a variety of recipes such as making a bowl of soy sauce, red pepper powder, sesame seeds, sugar, sesame oil and black pepper. have.
그러나 소비자의 입맛이 다양해짐에 때라 기존의 향토 음식 레시피로는 수요자 기호의 다양성 및 고급성에 따른 욕구를 만족시키기 어려운 실정이며, 더 다양한 풍미의 음식과 보관 및 취식이 간편한 음식에 대한 수요가 늘어나고 있는 추세이다. 이러한 음식의 발전 방향에 따라, 새로운 맛의 김자반에 대한 수요가 충분할 것으로 예상된다. However, it is difficult to satisfy consumers 'desire according to diversity and high quality of consumers' taste as a traditional local food recipe when the taste of a consumer becomes diversified. There is an increasing demand for a food having a variety of flavors, easy storage and eating Trend. Depending on the direction of the development of these foods, the demand for new flavors of kimchi is expected to be sufficient.
본 발명의 목적은 장기 보존이 가능하며 간편하게 취식할 수 있는 김자반의 제조방법을 제공하기 위한 것이다. It is an object of the present invention to provide a method for manufacturing a kimchi sauce which can be preserved for a long time and can be easily consumed.
본 발명의 다른 목적은 김자반의의 풍미를 더욱 향상시키고 김자반의 영양 성분도 강화한 김자반 제조방법을 제공하기 위한 것이다.It is another object of the present invention to provide a method for manufacturing a rice gruel, which further enhances the flavor of the rice gruel and enhances the nutritional content of the rice gruel.
상기 목적을 달성하기 위해 본 발명의 실시예에 따른 김자반의 제조 방법은 김 원초(原草) 선별 단계, 상기 원초를 볶음 기계에 넣고 250 내지 300 ℃에서 1 내지 3분 동안 기름 없이 볶아 준비하는 수분 제거 단계, 상기 수분이 제거된 원초에 식용유와 참기름을 혼합한 혼합유를 주입하고 볶는 혼합유 주입 단계, 상기 혼합유에 원초를 볶으면서 맛소금, 설탕 및 콩가루를 각각 3 내지 5분 간격으로 순차적으로 혼합하는 부재료 투입 단계, 상기 부재료가 투입된 원초에 참지와 연어 중 어느 하나 또는 이들 모두의 가공생선을 더 혼합하는 주재료 투입 단계, 및 상기 주재료가 투입된 원초에 깨를 더 혼합하고 3 내지 5분 동안 볶는 마무리 단계를 포함한다.In order to accomplish the above object, the present invention provides a method for preparing a saffron sauce, comprising the steps of selecting a safflower, adding the safflower to a roasting machine and roasting the safflower at 250 to 300 ° C for 1 to 3 minutes without oil A water-removing step, a step of injecting a mixed oil in which the edible oil and sesame oil are mixed into the raw water from which the water has been removed, and frying the mixed oil; and frying the ground powder in the mixed oil while sequentially feeding the salt, sugar and soybean flour at intervals of 3 to 5 minutes A step of adding a raw material to be mixed with the main raw material, a step of adding a raw material to be mixed with the main raw material, a step of adding a raw material to further mix the processed fish of the raw fish and the salmon, And a finishing step.
본 발명의 다른 실시예에 따른 김자반의 제조 방법에서 상기 가공생선을 더 혼합하는 주재료 투입 단계 전, 통조림으로 가공된 가공생선을 탈수기에 넣어 기름과 수분을 제거하는 탈수 단계, 상기 기름과 수분이 제거된 가공생선을 건조기에 넣어 잔여 수분을 제거하는 건조 단계, 상기 건조된 가공생선을 분쇄기에 넣어 분말화 하는 분쇄 단계, 및 상기 분쇄된 가공생선을 간장과 혼합하는 양념 단계를 포함하는 가공생선 준비 단계를 더 포함일 수 있다.In the method of manufacturing a fish sauce according to another embodiment of the present invention, a dehydrating step of removing oil and moisture by putting processed fish, which are processed by canning, in a dehydrator before a main ingredient adding step of further mixing the processed fish, A step of removing residual water by putting the removed processed fish into a drier, a crushing step of pulverizing the dried processed fish into a crusher, and a seasoning step of mixing the crushed processed fish with soy sauce, Step < / RTI >
본 발명의 다른 실시예에 따른 김자반의 제조 방법은 상기 부재료 투입 단계에서, 상기 콩가루 투입시 호두, 아몬드, 땅콩 캐슈너트, 마카다미아, 헤이즐넛, 밤, 잣, 피스타치오, 피칸, 브라질 넛 및 이들의 조합으로 이루어진 군에서 선택되는 어느 하나의 견과를 함께 투입하는 것일 수 있다.According to another aspect of the present invention, there is provided a method of manufacturing a jelly fish according to the present invention, wherein, in the step of adding the soybean flour, walnuts, almonds, peanut cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, Or a combination thereof.
또한 상기 마무리 단계에서, 상기 깨 투입시 마요네즈를 함께 투입하는 것일 수 있다.In addition, in the finishing step, the mayonnaise may be put in together with the sesame seeds.
상기 원초 100 중량부에 대하여, 혼합유 200 내지 300 중량부, 맛소금 5 내지 7 중량부, 설탕 60 내지 70 중량부, 콩가루 20 내지 30 중량부, 가공생선 20 내지 30 중량부, 및 깨 30 내지 40 중량부를 포함하는 것일 수 있다. 200-300 parts by weight of mixed oil, 5-7 parts by weight of sweet potato, 60-70 parts by weight of sugar, 20-30 parts by weight of soybean flour, 20-30 parts by weight of processed fish, Parts by weight.
본 발명에 따르면 아삭한 식감이 있고, 장기 보존이 가능한 김자반을 제조할 수 있다. According to the present invention, it is possible to produce a kimchi which has crispy texture and can be preserved for a long time.
또한, 본 발명에 따르면 명이의 풍미와 영양 성분이 더욱 향상된 김자반을 제조할 수 있다. Further, according to the present invention, it is possible to produce a kimchi which has improved flavor and nutritional content of a person.
도 1은 본 발명의 실시예에 따른 김자반의 제조 방법을 나타내는 순서도이다.
도 2는 본 발명의 실시예 및 비교예에 따른 관능시험 결과를 나타낸 표이다.
도 3은 본 발명의 실시예 및 비교예에 따른 관능시험 결과를 나타낸 그래프이다.
도 4는 본 발명의 실시예 및 비교예에 따른 관능시험 결과를 나타낸 그래프이다.FIG. 1 is a flowchart showing a method of manufacturing a grill according to an embodiment of the present invention.
2 is a table showing the results of the sensory test according to Examples and Comparative Examples of the present invention.
3 is a graph showing the results of the sensory test according to Examples and Comparative Examples of the present invention.
4 is a graph showing the results of the sensory test according to Examples and Comparative Examples of the present invention.
이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명한다. 이 때, 첨부된 도면에서 동일한 구성 요소는 가능한 동일한 부호로 나타내고 있음에 유의한다. 또한, 본 발명의 요지를 흐리게 할 수 있는 공지 기능 및 구성에 대한 상세한 설명은 생략할 것이다. 마찬가지 이유로 첨부 도면에 있어서 일부 구성요소는 과장되거나 생략되거나 개략적으로 도시되었다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Note that, in the drawings, the same components are denoted by the same reference symbols as possible. Further, the detailed description of known functions and configurations that may obscure the gist of the present invention will be omitted. For the same reason, some of the components in the drawings are exaggerated, omitted, or schematically illustrated.
도 1은 본 발명의 실시예에 따른 김자반의 제조 방법을 나타낸 순서도이다. FIG. 1 is a flowchart showing a method of manufacturing a chewing gum according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명의 실시예에 따른 김자반을 제조하는 방법은 김 원초(原草) 선별 단계(S1100), 상기 원초를 볶음 기계에 넣고 250 내지 300 ℃에서 1 내지 3분 동안 기름 없이 볶아 준비하는 수분 제거 단계(S1200), 상기 수분이 제거된 원초에 식용유와 참기름을 혼합한 혼합유를 주입하고 볶는 혼합유 주입 단계(S1300), 상기 혼합유에 원초를 볶으면서 맛소금, 설탕 및 콩가루를 각각 3 내지 5분 간격으로 순차적으로 혼합하는 부재료 투입 단계(S1400), 상기 부재료가 투입된 원초에 참지와 연어 중 어느 하나 또는 이들 모두의 가공생선을 더 혼합하는 주재료 투입 단계(S1500), 및 상기 주재료가 투입된 원초에 깨를 더 혼합하고 3 내지 5분 동안 볶는 마무리 단계(S1600)를 포함한다. As shown in FIG. 1, the method of manufacturing a rice gruel according to an embodiment of the present invention includes a step of sorting raw rice (S1100), placing the raw rice in a roasting machine and heating at 250 to 300 DEG C for 1 to 3 minutes (S1200). In the step S1300, a mixture of oil and sesame oil is injected into the raw water from which the moisture has been removed, and the mixture is fried. In step S1300, (S1400) for mixing the soybean flour and the soybean flour in sequence at intervals of 3 to 5 minutes (S1400), a main ingredient feeding step (S1500) for further mixing the processed fish of the fish sauce or salmon, And a finishing step (S1600) in which the sesame seeds are further mixed with sesame seeds and roasted for 3 to 5 minutes.
(S1100) 김 원초(原草) 선별 단계(S1100) Selection step of Kimwoncho
김 원초는 자연산 김 원초를 이나 양식 김을 채취하여 사용하는 것일 수 있다. 김 원초는 바닷가 암초에 붙은 것을 뜯은 돌김, 파래가 포함되는 파래김 등을 사용할 수 있고, 이에 한정되지 않는다. 채취한 김 원초는 민물로 세척한 다음 금속 탐지기 및 이물질 선별기를 이용하여 원초에 포함될 수 있는 중금속, 끈류, 지푸라기, 갑각류의 껍질, 비닐, 깃털, 스티로폼, 페인트 등 식품에 해로울 수 있는 이물질을 제거하여 사용한다. Kim Woncho can be used to extract Kimchi root from natural farming. It is possible to use Kimchoncho as a raw material, such as a pike that has torn on a beach reef, or a parchment containing parasites, but is not limited thereto. The collected Kimwon is washed with fresh water, and then the foreign matter which can be harmful to food such as heavy metals, sticks, straws, shells of crustaceans, vinyl, feather, styrofoam and paint which can be contained in the ground can be removed by using a metal detector and a foreign- use.
(S1200) 수분 제거 단계(S1200) The moisture removal step
상기 선별된 원초는 기름이나 물을 포함하지 않는 건조한 볶음 기계에 투입하고 간접적으로 가열하여 볶음으로써, 상기 원초의 수분을 증발시킬 수 있다. 상기 볶음 기계는 재료를 혼합할 수 있는 볼을 구비하고, 열을 주입하는 가열부와, 볼 자체가 회전 하거나 재료를 섞어줄 수 있는 날개부를 가지는 기기라면 제한 없이 사용할 수 있다. The selected seeds may be added to a dry roasting machine that does not contain oil or water, and indirectly heated and roasted to evaporate the original moisture. Said roasting machine can be used without restriction as long as it has a ball capable of mixing the material, a heating part for injecting heat, and a wing part for rotating the ball itself or mixing the material.
상기 가열은 250 내지 300 ℃인 것이 바람직하고, 상기 온도 조건에서 1 내지 3분 동안 볶는 것이 바람직하다. 상기 가열 온도가 250 ℃ 미만인 경우, 수분을 제거하는 시간이 오래 걸리게 되고 김자반의 식감이 질겨지는 원인이 될 수 있다. 또한 상기 가열 온도가 300 ℃를 초과하는 경우에는 김 원초가 타거나 눌러붙을 수 있어 300 ℃ 이하에서 볶는 것이 바람직하다. The heating is preferably performed at 250 to 300 ° C, and it is preferable to roast for 1 to 3 minutes at the temperature condition. If the heating temperature is lower than 250 占 폚, it takes a long time to remove the moisture, which may cause texture of the frying pan. When the heating temperature is higher than 300 ° C, it is preferable to roast at 300 ° C or lower, because the roots can be burnt or pressed.
(S1300) 혼합유 주입 단계(S1300) Mixed oil injection step
본 발명에 따른 김자반 제조방법은 상기 수분이 제거된 원초에 식용유와 참기름을 혼합한 혼합유를 주입하고 볶는 단계를 포함한다. The method of manufacturing a rice gruel according to the present invention includes a step of injecting and frying a mixed oil in which the edible oil and sesame oil are mixed with the raw water from which the moisture has been removed.
상기 혼합유는 혼합유 전체 중량에 대하여 식용유 90 내지 99 중량%, 참기름 1 내지 10 중량%로 혼합하여 사용하는 것이 바람직하다. The mixed oil is preferably mixed with 90 to 99% by weight of cooking oil and 1 to 10% by weight of sesame oil based on the total weight of the mixed oil.
식용류를 99 중량% 초과하여 사용하면, 조리된 김자반에서 참기름의 풍미가 나타나지 않을 수 있고, 참기름을 10 중량% 초과하여 사용하면, 조리 중 쉽게 타버리는 문제가 발생할 수 있다. When the edible oil is used in an amount exceeding 99 wt%, the flavor of the sesame oil may not appear in the cooked rice bran. If the sesame oil is used in an amount exceeding 10 wt%, burning may occur easily during cooking.
상기 식용유는 올리브유, 해바라기유, 포도씨유, 카놀라유, 콩기름 등을 사용할 수 있으나, 김 원초와의 성분 조화 및 연화점을 고려하여 콩기름을 사용하는 것이 가장 바람직하다. The edible oil may be olive oil, sunflower oil, grape seed oil, canola oil, soybean oil and the like, but it is most preferable to use soybean oil in consideration of component harmony and softening point with Kimwon.
또한 상기 혼합유는 상기 원초 100 중량부에 대하여 200 내지 300 중량부로 포함되는 것일 수 있다. 혼합유가 200 중량부 미만이면, 원초가 충분히 오일을 흡수하지 못하여 식감이 저하되며, 300 중량부를 초과하는 경우 오일리한 식감으로 풍미를 저하시킬 수 있다. The blended oil may be included in an amount of 200 to 300 parts by weight based on 100 parts by weight of the starting material. If the mixed oil content is less than 200 parts by weight, the original can not sufficiently absorb the oil and the texture may deteriorate. If the mixed oil content exceeds 300 parts by weight, the flavor may be reduced by the oily texture.
상기 200 내지 300 중량부의 혼합유는 상기 혼합유 주입 단계에서 절반정도의 양을 혼합하고, 이하 부재료 투입 단계, 주재료 투입 단계 및 마무리 단계에 나누어 주입되는 것일 수 있다.The mixed oil of 200 to 300 parts by weight may be mixed with about half of the mixed oil in the mixed oil injection step, and then may be injected separately during the step of injecting the material, the main material injecting step and the finishing step.
(S1400) 부재료 투입 단계(S1400)
상기 혼합유에 원초를 볶으면서 맛소금, 설탕 및 콩가루를 각각 3 내지 5분 간격으로 순차적으로 혼합하는 방법으로 원초에 양념을 추가한다. Adding the spices to the ground by mixing the salt, sugar and soybean flour each at intervals of 3 to 5 minutes while frying the mixed oil.
상기 맛소금, 설탕 및 콩가루는 상기 원초 100 중량부에 대하여 맛소금 5 내지 7 중량부, 설탕 60 내지 70 중량부, 콩가루 20 내지 30 중량부로 포함되는 것이 바람직하다. 상기 맛소금, 설탕 및 콩가루를 상기 비율로 조합하는 경우가 김 원초의 비린 맛과 향을 잡아주면서, 밥반찬이나 술안주로 활용하는 경우 소비자가 가장 맛있다고 느끼게 되는 맛의 김자반을 제공할 수 있다. 특히 상기 콩가루를 포함함으로써, 고소한 풍미를 추가할 수 있고, 해조류의 영양성분에 콩 단백질의 영양성분을 더욱 부가할 수 있다. Preferably, the salt, sugar, and soy flour are contained in an amount of 5 to 7 parts by weight, preferably 60 to 70 parts by weight, and 20 to 30 parts by weight, respectively, based on 100 parts by weight of the ground. When the above-mentioned salt, sugar and soybean flour are combined at the above ratios, it is possible to provide a flavor of the kimchi that the consumer feels the most delicious when used as a rice dish or a sake dish while keeping the flavor and aroma of the bean paste. In particular, by including the soybean flour, a high flavor can be added, and nutritional components of soybean protein can be further added to the nutritional components of seaweed.
상기 부재료에서, 단맛을 내기 위한 재료로 꿀이나 올리고당을 사용하는 것 보다, 설탕을 사용하는 것이 불순물을 방지할 수 있어 가장 바람직하다. It is most preferable to use sugar as compared with the case where honey or oligosaccharide is used as a material for imparting sweetness to the impurities, because impurities can be prevented.
또한 본 발명에 따른 김자반 제조방법은 상기 콩가루 투입시 견과를 함께 투입할 수 있다. 상기 견과는 콩가루와 같이 분말이 아닌 슬라이스나 분태 형태로 첨가함으로써, 색다른 식감을 부여할 수 있다. 상기 견과는 호두, 아몬드, 땅콩 캐슈너트, 마카다미아, 헤이즐넛, 밤, 잣, 피스타치오, 피칸, 브라질 넛 및 이들의 조합으로 이루어진 군에서 선택되는 어느 하나인 것일 수 있고, 호두 분태나 아몬드 슬라이스를 사용하는 것이 수급이 용이하고, 김자반과 맛이 조화롭기 때문에 가장 바람직하다. In addition, the method of manufacturing a rice gruel according to the present invention can insert the nut together when the soy flour is added. The nuts can be imparted with a different texture by adding them in the form of slices or slices instead of powders like soy flour. The nut may be any one selected from the group consisting of walnuts, almonds, peanut cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, Brazil nuts and combinations thereof. It is most preferable because it is easy to receive and supply and harmonious with taste.
(S1500) 주재료 투입 단계(S1500) Step of injecting main material
본 발명에 따른 김자반 제조방법은 상기 부재료가 투입된 원초에 가공생선을 더 혼합하는 것을 특징으로 한다. 상기 가공생선은 참지와 연어 중 어느 하나 또는 이들 모두를 사용하는 것일 수 있다. The method for manufacturing a rice gruel according to the present invention is characterized in that the processed fish is further mixed into the raw material to which the above-mentioned raw material is added. The processed fish may be one or both of fish and salmon.
상기 가공생선은 본 발명의 다른 실시예에 따른 김자반의 제조 방법에서 상기 가공생선을 더 혼합하는 주재료 투입 단계 전, 통조림으로 가공된 가공생선을 탈수기에 넣어 기름과 수분을 제거하는 탈수 단계, 상기 기름과 수분이 제거된 가공생선을 건조기에 넣어 잔여 수분을 제거하는 건조 단계, 상기 건조된 가공생선을 분쇄기에 넣어 분말화 하는 분쇄 단계, 및 상기 분쇄된 가공생선을 간장과 혼합하는 양념 단계를 포함하는 가공생선 준비 단계를 더 포함일 수 있다.The processed fish may be a dehydrating step for removing oil and moisture by putting the processed fish into the dehydrator before the main raw material adding step for further mixing the processed fish in the manufacturing method of the fish sauce according to another embodiment of the present invention, A drying step of removing the remaining water by putting the processed fish in which the oil and moisture have been removed into a drier, the pulverizing step of pulverizing the dried processed fish into a pulverizer, and the seasoning step of mixing the pulverized processed fish with soy sauce And further comprising a processed fish preparation step.
상기 방법으로 전처리된 가공생선을 김자반과 함께 볶아 사용함으로써 다양한 영양 성분을 간편하게 취식할 수 있다는 장점이 있다. 또한 상기 과정에서 기름과 수분의 탈수, 건조를 통해 보관기간을 향상시킬 수 있고, 분쇄 단계를 더 포함함으로써, 김자반과의 혼합이 용이하다는 장점이 있다. The processed fish pretreated by the above method can be roasted together with roasted fish to provide various nutritional ingredients easily. In addition, the storage period can be improved by dewatering and drying the oil and moisture in the above process, and further, since the pulverization step is further included, there is an advantage in that mixing with the kimchi is easy.
(S1600) 마무리 단계(S1600) Finishing step
본 발명에 따른 김자반 제조방법은 상기 주재료가 투입된 원초에 깨를 더 혼합하고 3 내지 5분 동안 볶는 단계를 포함한다. 깨를 마무리 단계에 첨가함으로써, 김자반의 고소한 풍미를 돋울 수 있다. 상기 깨는 상기 원초 100 중량부에 대하여 30 내지 40 중량부로 포함하는 것이 바람직하다.The process for preparing a safflower according to the present invention includes further mixing sesame seeds with the main ingredient added thereto and roasting for 3 to 5 minutes. By adding the sesame seeds to the finishing step, the flavor of the rice gruel can be increased. The breaking may be included in an amount of 30 to 40 parts by weight based on 100 parts by weight of the original.
또한 상기 마무리 단계에서, 상기 깨 투입시 마요네즈를 함께 첨가할 수 있다. 마요네즈를 더 첨가하는 경우, 고소한 맛과 음식의 윤기를 부여할 수 있다. 기호에 따라 간장을 더 첨가하여, 짠맛과 단맛의 비율을 맞출 수 있다. In the finishing step, mayonnaise may be added together with the sesame seeds. When more mayonnaise is added, it is possible to impart an exaggerated taste and shine of the food. Depending on the taste, soy sauce may be added to suit the ratio of salty to sweet.
본 발명은 상기 김자반 제조방법으로 제조된 김자반을 제공한다. 상기와 같은 방법으로 제조된 김자반을 진공포장 또는 비닐 포장하여 제공할 수 있다.The present invention provides a kimchi pot produced by the Kimchi pot preparation method. The Kimchi slab prepared by the above method can be provided by vacuum packing or vinyl packing.
다음으로, 본 발명에 따른 김자반의 질감, 색도, 맛, 풍미, 전체적인 선호도를 조사하기 위해 혼합 양념액의 함량과 부재료의 함량을 달리하여 3가지 실시예와 2가지 비교예의 관능실험을 실시하였다. Next, in order to investigate the texture, color, flavor, flavor, and overall preference of the gruel according to the present invention, the sensory tests of three examples and two comparative examples were carried out by varying the content of the mixed seasoning liquid and the content of the sub ingredient .
이하, 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 본 발명의 실시예에 대하여 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시예에 한정되지 않는다. Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
실시예1Example 1
원초 3,000 g, 콩기름과 참기름을 20:1 중량비로 혼합한 혼합유 8,000 g, 맛소금 200 g, 설탕 2,000 g, 콩가루 800 g, 호두 분태와 아몬드 슬라이스 혼합 견과 600 g, 참치 800 g, 깨 1,000 g, 마요네즈 1,600 g, 간장 200 g을 준비하였다. 상기 참치는 참치캔에서 분리하여 탈수기에 넣고 기름과 수분을 제거한 후, 건조기에 넣어 잔여 수분을 제거하고, 분쇄기에서 분쇄하여 준비하였다. 전체 볶음 시간은 25 분으로 한정하였다.2,000 g of sugar, 800 g of soybean flour, 600 g of walnut crumbs and mixed almond sliced nuts, 800 g of tuna, 1,000 g of sesame seeds, 3,000 g of soybean oil, sesame oil and a mixture of soybean oil and sesame oil at a weight ratio of 20: 1,600 g of mayonnaise and 200 g of soy sauce were prepared. The tuna was separated from the tuna can, put in a dehydrator, removed oil and moisture, put in a drier to remove residual water, and pulverized in a crusher. The total roasting time was limited to 25 minutes.
0분: 상기 원초를 볶음 기계에 투입하고 265 ℃에서 기름 없이 볶았다.0 min: The above ground powder was put into a frying machine and fried without oil at 265 ° C.
3분: 상기 혼합유의 절반인 4,000 g을 주입하고 원초를 볶았다. 3 minutes: 4,000 g of half of the above-mentioned mixed oil was injected, and the root was roasted.
10분: 잔여 혼합유와 맛소금을 더 주입하고 볶았다. 10 minutes: The remaining mixed oil and salt were further injected and fried.
13분: 잔여 혼합유와 설탕을 더 주입하고 볶았다. 13 minutes: The remaining mixed oil and sugar were further injected and fried.
18분: 잔여 혼합유와 콩가루 및 견과를 더 주입하고 볶았다. 18 minutes: The remaining mixed oil, flour and nuts were further injected and fried.
20분: 잔여 혼합유와 참치를 더 주입하고 볶았다. 20 minutes: The remaining mixed oil and tuna were further injected and fried.
22분: 잔여 혼합유와 깨, 마요네즈 및 간장을 더 주입하고 볶았다. 22 minutes: The remaining mixed milk, sesame, mayonnaise and soy sauce were further infused and fried.
25분: 김자반을 제조하였다.25 minutes: Kimchi was prepared.
실시예2Example 2
원초 3,000 g, 콩기름과 참기름을 20:1 중량비로 혼합한 혼합유 8,000 g, 맛소금 200 g, 설탕 2,000 g, 콩가루 800 g, 호두 분태와 아몬드 슬라이스 혼합 견과 600 g, 연어 800 g, 깨 1,000 g, 마요네즈 1,600 g, 간장 200 g을 준비하였다. 상기 연어는 연어캔에서 분리하여 탈수기에 넣고 기름과 수분을 제거한 후, 건조기에 넣어 잔여 수분을 제거하고, 분쇄기에서 분쇄하여 준비하였다. 전체 볶음 시간은 25 분으로 한정하였다.3,000 g of soybean oil and sesame oil in a 20: 1 weight ratio, 8,000 g of mixed oil, 200 g of sweet potato, 2,000 g of sugar, 800 g of soybean flour, 600 g of walnut crushed and mixed with almond slices, 800 g of salmon, 1,000 g of sesame, 1,600 g of mayonnaise and 200 g of soy sauce were prepared. The salmon was separated from salmon cans, put into a dehydrator, removed from oil and moisture, put in a drier to remove residual water, and pulverized in a pulverizer. The total roasting time was limited to 25 minutes.
0분: 상기 원초를 볶음 기계에 투입하고 265 ℃에서 기름 없이 볶았다.0 min: The above ground powder was put into a frying machine and fried without oil at 265 ° C.
3분: 상기 혼합유의 절반인 4,000 g을 주입하고 원초를 볶았다. 3 minutes: 4,000 g of half of the above-mentioned mixed oil was injected, and the root was roasted.
10분: 잔여 혼합유와 맛소금을 더 주입하고 볶았다. 10 minutes: The remaining mixed oil and salt were further injected and fried.
13분: 잔여 혼합유와 설탕을 더 주입하고 볶았다. 13 minutes: The remaining mixed oil and sugar were further injected and fried.
18분: 잔여 혼합유와 콩가루 및 견과를 더 주입하고 볶았다. 18 minutes: The remaining mixed oil, flour and nuts were further injected and fried.
20분: 잔여 혼합유와 연어를 더 주입하고 볶았다. 20 minutes: The remaining mixed oil and salmon were further injected and fried.
22분: 잔여 혼합유와 깨, 마요네즈, 간장을 더 주입하고 볶았다. 22 minutes: The remaining mixed oil, sesame, mayonnaise, soy sauce was further injected and roasted.
25분: 김자반을 제조하였다.25 minutes: Kimchi was prepared.
실시예3Example 3
원초 3,000 g, 콩기름과 참기름을 20:1 중량비로 혼합한 혼합유 8,000 g, 맛소금 200 g, 설탕 2,000 g, 콩가루 800 g, 참치 800 g, 깨 1,000 g을 준비하였다. 상기 참치는 참치캔에서 분리하여 탈수기에 넣고 기름과 수분을 제거한 후, 건조기에 넣어 잔여 수분을 제거하고, 분쇄기에서 분쇄하여 준비하였다. 전체 볶음 시간은 25 분으로 한정하였다.3,000 g of soybean oil, 8,000 g of soybean oil and sesame oil in a 20: 1 weight ratio, 200 g of maltose, 2,000 g of sugar, 800 g of soybean flour, 800 g of tuna and 1,000 g of sesame were prepared. The tuna was separated from the tuna can, put in a dehydrator, removed oil and moisture, put in a drier to remove residual water, and pulverized in a crusher. The total roasting time was limited to 25 minutes.
0분: 상기 원초를 볶음 기계에 투입하고 265 ℃에서 기름 없이 볶았다.0 min: The above ground powder was put into a frying machine and fried without oil at 265 ° C.
3분: 상기 혼합유의 절반인 4,000 g을 주입하고 원초를 볶았다. 3 minutes: 4,000 g of half of the above-mentioned mixed oil was injected, and the root was roasted.
10분: 잔여 혼합유와 맛소금을 더 주입하고 볶았다. 10 minutes: The remaining mixed oil and salt were further injected and fried.
13분: 잔여 혼합유와 설탕을 더 주입하고 볶았다. 13 minutes: The remaining mixed oil and sugar were further injected and fried.
18분: 잔여 혼합유와 콩가루를 더 주입하고 볶았다. 18 minutes: The remaining mixed oil and soybean flour were further injected and fried.
20분: 잔여 혼합유와 참치를 더 주입하고 볶았다. 20 minutes: The remaining mixed oil and tuna were further injected and fried.
22분: 잔여 혼합유와 깨를 더 주입하고 볶았다. 22 minutes: The remaining mixed oil and sesame were further injected and fried.
25분: 김자반을 제조하였다.25 minutes: Kimchi was prepared.
비교예1Comparative Example 1
원초 3,000 g, 식용유 8,000 g, 맛소금 200 g, 설탕 2,000 g, 콩가루 800 g, 참치 800 g, 깨 1,000 g을 준비하였다. 상기 참치는 참치캔에서 분리하여 탈수기에 넣고 기름과 수분을 제거한 후, 건조기에 넣어 잔여 수분을 제거하고, 분쇄기에서 분쇄하여 준비하였다. 800 g of soybean flour, 800 g of tuna, 1,000 g of sesame oil were prepared. The tuna was separated from the tuna can, put in a dehydrator, removed oil and moisture, put in a drier to remove residual water, and pulverized in a crusher.
상기 원초, 식용유, 맛소금, 설탕, 콩가루, 참치 및 깨를 동시에 볶음 기계에 투입하고265 ℃에서 25분간 볶았다.The above ground, edible oil, salt, sugar, soybean flour, tuna and sesame were put into a frying machine at the same time and fried at 265 ° C for 25 minutes.
비교예2Comparative Example 2
원초 3,000 g, 식용유 8,000 g, 맛소금 200 g, 설탕 2,000 g, 콩가루 800 g, 참치 800 g, 깨 1,000 g을 준비하였다. 상기 참치는 참치캔에서 분리하여 기름을 살짝 제거하고 준비하였다. 800 g of soybean flour, 800 g of tuna, 1,000 g of sesame oil were prepared. The tuna was removed from the tuna can, and the oil was slightly removed and prepared.
상기 원초, 식용유, 맛소금, 설탕, 콩가루, 참치 및 깨를 동시에 볶음 기계에 투입하고265 ℃에서 25분간 볶았다.The above ground, edible oil, salt, sugar, soybean flour, tuna and sesame were put into a frying machine at the same time and fried at 265 ° C for 25 minutes.
관능실험은 실시예 1 내지 3, 및 비교예 1 내지 2에서 설명한 방법으로 제조한 김자반을 무작위로 배열하여 블라인드 테스트로 진행하였다. 관능 검사 요원은 20명으로 10대~40대의 학생, 직장인으로 구성하였다. 관능 검사 요원들은 각각의 평가 항목에 대해서 1~5점 사이에서 평가를 하도록 하였다. 1점으로 갈수록 맛이 나쁘거나 평가가 나쁜 것을 의미하며, 5점으로 갈수록 맛이 좋거나 평가가 좋은 것을 의미한다. 관능실험 결과는 도 2 내지 4 및 표 1에 나타내었다.The sensory test was conducted by blind test by randomly arranging the kimchi slices prepared by the methods described in Examples 1 to 3 and Comparative Examples 1 and 2. The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. Sensory tests were performed between 1 and 5 points for each evaluation item. It means that the taste is worse or worse when it goes to 1 point, and it means that it tastes better or better in evaluation toward 5 points. The sensory test results are shown in Figs. 2 to 4 and Table 1.
도 2 내지 4 및 표 1에서 나타낸 바와 같이, 식감에 대한 평가에 있어서는 실시예 1 내지 3은 3 이상의 높은 선호도를 나타내었고, 비교예 2가 제일 좋지 않은 것으로 평가되었다. 순차적인 조리법으로 제조된 실시예 1 내지 3의 식감이 더욱 바삭하고, 특히 견과를 더 포함하는 실시예 1 및 2가 고소하고 식감이 좋았다는 의견이 있었다. As shown in Figs. 2 to 4 and Table 1, in the evaluation of texture, Examples 1 to 3 showed high preference of 3 or more, and Comparative Example 2 was evaluated as the worst. The mouthfeel of Examples 1 to 3 prepared by the sequential cooking method was more crisp, and Examples 1 and 2 including the nuts were more complicated and had a good texture.
비린맛에 대한 평가에 있어서는 참치의 전처리 과정을 생략한 비교예 2의 평가가 가장 혹평을 받았고, 기름진맛에 있어서는, 순차적 조리법을 사용하지 않은 비교예 1, 2 모두 지나치게 기름지다는 의견이 우세하였다. In the evaluation of the malt taste, the evaluation of Comparative Example 2 in which the pretreatment process of the tuna was omitted was most criticized, and in the case of the oily taste, in
풍미에 대한 평가에 있어서는 실시예 1 내지 3이 모두 좋은 평가를 받았다. 김의 맛에 참기름, 깨, 마요네즈 등이 어우러진 고소한 풍미가 나타난다는 의견이 있었고, 비교예 1 및 2에서는 식용류 냄새가 강하게 난다는 의견이 있었다. In the evaluation of the flavor, Examples 1 to 3 were all evaluated favorably. There was an opinion that the flavor of Kim was mixed with sesame oil, sesame, mayonnaise, etc., and there was a strong opinion that the smell of the edible oil was strong in Comparative Examples 1 and 2.
전체적인 선호도에 있어서는 실시예 1 내지 3이 고르게 높았으며, 비교예 1과 비교예 2는 각각 평균값 1.65 및 평균값 1.4로 낮은 평가를 받았다.In the overall preference, Examples 1 to 3 were evenly higher, while Comparative Example 1 and Comparative Example 2 were evaluated as being 1.65 and 1.4 respectively, respectively.
원초, 식용유, 맛소금, 설탕, 콩가루, 참치 및 깨를 혼합한 김자반 제조시, 재료의 혼합 순서 및 가공 방법에 따라 풍미나 맛이 변화하는 것을 알 수 있었고, 참치 및 연어는 전처리 과정이 선행되어야 풍미가 더욱 향상되어 전체적인 선호도가 가장 높아진다는 것을 알 수 있다.It was found that the taste and flavor were changed according to the mixing order and processing method of the ingredients in the preparation of the ginger mixture with the mixture of starch, edible oil, salt, sugar, soybean flour, tuna and sesame. Tuna and salmon were pretreated The flavor is further improved and the overall preference is the highest.
한편, 본 명세서와 도면에 개시된 본 발명의 실시예들은 본 발명이 기술 내용을 쉽게 설명하고 본 발명의 이해를 돕기 위해 특정 예를 제시한 것일 뿐이며, 본 발명의 범위를 한정하고자 하는 것은 아니다. 여기에 개시된 실시예들 이외에도 본 발명의 기술적 사상에 바탕을 둔 다른 변형 예들이 실시 가능하다는 것은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에게 자명한 것이다.It should be noted that the embodiments of the present invention disclosed in the present specification and drawings are only illustrative of the present invention in order to facilitate description of the present invention and to facilitate understanding of the present invention and are not intended to limit the scope of the present invention. It will be apparent to those skilled in the art that other modifications based on the technical idea of the present invention are possible in addition to the embodiments disclosed herein.
Claims (5)
상기 원초를 볶음 기계에 넣고 250 내지 300 ℃에서 1 내지 3분 동안 기름 없이 볶아 준비하는 수분 제거 단계,
상기 수분이 제거된 원초에 식용유와 참기름을 혼합한 혼합유를 주입하고 볶는 혼합유 주입 단계,
상기 혼합유에 원초를 볶으면서 맛소금, 설탕 및 콩가루를 각각 3 내지 5분 간격으로 순차적으로 혼합하는 부재료 투입 단계,
상기 부재료가 투입된 원초에 참지와 연어 중 어느 하나 또는 이들 모두의 가공생선을 더 혼합하는 주재료 투입 단계, 및
상기 주재료가 투입된 원초에 깨를 더 혼합하고 3 내지 5분 동안 볶는 마무리 단계
를 포함하는 김자반 제조방법.Kim, Won - Seok Selection step,
A water removing step of putting the raw powder in a roasting machine and roasting without oil for 1 to 3 minutes at 250 to 300 ° C,
Mixing oil mixed with edible oil and sesame oil is injected into the raw water from which the moisture is removed,
Adding a raw material to the mixed oil, stirring the mixture at a rate of 3 to 5 minutes,
A main ingredient feeding step of further mixing the processed fish of either or both of the raw fish and the salmon,
The sesame seeds were further mixed with sesame seeds and the roots were roasted for 3 to 5 minutes.
≪ / RTI >
상기 가공생선을 더 혼합하는 주재료 투입 단계 전,
통조림으로 가공된 가공생선을 탈수기에 넣어 기름과 수분을 제거하는 탈수 단계,
상기 기름과 수분이 제거된 가공생선을 건조기에 넣어 잔여 수분을 제거하는 건조 단계,
상기 건조된 가공생선을 분쇄기에 넣어 분말화 하는 분쇄 단계, 및
상기 분쇄된 가공생선을 간장과 혼합하는 양념 단계
를 포함하는 가공생선 준비 단계를 더 포함하는 것인 김자반 제조방법.The method according to claim 1,
Before the main material feeding step of further mixing the processed fish,
A dehydration step for removing oil and moisture by putting the processed fish processed in canning into a dehydrator,
A drying step of putting the processed fish in which the oil and moisture have been removed into a drier to remove residual water,
A pulverizing step of pulverizing the dried processed fish into a pulverizer, and
A seasoning step of mixing the crushed processed fish with soy sauce
And a processed fish preparation step including the step of preparing a processed fish.
상기 부재료 투입 단계에서, 상기 콩가루 투입시 호두, 아몬드, 땅콩 캐슈너트, 마카다미아, 헤이즐넛, 밤, 잣, 피스타치오, 피칸, 브라질 넛 및 이들의 조합으로 이루어진 군에서 선택되는 어느 하나의 견과를 함께 투입하고,
상기 마무리 단계에서, 상기 깨 투입시 마요네즈를 함께 투입하는 것인
김자반 제조방법.The method according to claim 1,
In the step of injecting the soybean flour, one of nuts selected from the group consisting of walnuts, almonds, peanut cashew nuts, macadamia, hazelnuts, chestnuts, pine nuts, pistachios, pecans, ,
In the finishing step, the mayonnaise is put in together with the sesame seed
Preparation method of kimchi.
상기 원초 100 중량부에 대하여, 혼합유 200 내지 300 중량부, 맛소금 5 내지 7 중량부, 설탕 60 내지 70 중량부, 콩가루 20 내지 30 중량부, 참지와 연어 중 어느 하나 또는 이들 모두 20 내지 30 중량부, 및 깨 30 내지 40 중량부를 포함하는 것인 김자반 제조방법.The method according to claim 1,
200 to 300 parts by weight of mixed oil, 5 to 7 parts by weight of sweet potato, 60 to 70 parts by weight of sugar, 20 to 30 parts by weight of soybean powder, 20 to 30 parts by weight of salt and salmon, And 30 to 40 parts by weight of sesame.
A kimchi prepared by the method for manufacturing kimchi according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170092995A KR102040369B1 (en) | 2017-07-21 | 2017-07-21 | Manufacturing method of salted laver and salted laver prepared by using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020170092995A KR102040369B1 (en) | 2017-07-21 | 2017-07-21 | Manufacturing method of salted laver and salted laver prepared by using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20190010338A true KR20190010338A (en) | 2019-01-30 |
| KR102040369B1 KR102040369B1 (en) | 2019-11-04 |
Family
ID=65276993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020170092995A KR102040369B1 (en) | 2017-07-21 | 2017-07-21 | Manufacturing method of salted laver and salted laver prepared by using the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102040369B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200116718A (en) * | 2019-04-02 | 2020-10-13 | 김경수 | Manufacturing method of salted laver and salted laver prepared by using the same |
| KR20210025974A (en) * | 2019-08-28 | 2021-03-10 | 김경수 | Method for ripening laver, method for salted laver and seasoned laver using ripened laver by the method for ripening |
| KR102279638B1 (en) * | 2021-03-02 | 2021-07-21 | 어업회사법인 주식회사 그린오션 | Manufacturing method of salted laver containing seaweeds and dendropanax morbifera extract |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102168277B1 (en) * | 2020-07-17 | 2020-10-21 | 이희택 | The manufacturing method of laver flakes and it's laver flakes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011893A (en) * | 1991-12-31 | 1993-07-20 | 허곤 | Manufacturing method of fish laver |
| KR20130078857A (en) * | 2011-12-31 | 2013-07-10 | 농업회사법인 한백식품(주) | Method for making a salted laver |
| KR101493480B1 (en) * | 2013-08-23 | 2015-02-16 | 삼해상사주식회사 | Laver snack and producing method thereof |
| KR101727075B1 (en) * | 2016-11-08 | 2017-04-14 | 백창현 | Manufacturing method for seasoned laver |
-
2017
- 2017-07-21 KR KR1020170092995A patent/KR102040369B1/en active IP Right Grant
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR930011893A (en) * | 1991-12-31 | 1993-07-20 | 허곤 | Manufacturing method of fish laver |
| KR20130078857A (en) * | 2011-12-31 | 2013-07-10 | 농업회사법인 한백식품(주) | Method for making a salted laver |
| KR101493480B1 (en) * | 2013-08-23 | 2015-02-16 | 삼해상사주식회사 | Laver snack and producing method thereof |
| KR101727075B1 (en) * | 2016-11-08 | 2017-04-14 | 백창현 | Manufacturing method for seasoned laver |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20200116718A (en) * | 2019-04-02 | 2020-10-13 | 김경수 | Manufacturing method of salted laver and salted laver prepared by using the same |
| KR20210025974A (en) * | 2019-08-28 | 2021-03-10 | 김경수 | Method for ripening laver, method for salted laver and seasoned laver using ripened laver by the method for ripening |
| KR102279638B1 (en) * | 2021-03-02 | 2021-07-21 | 어업회사법인 주식회사 그린오션 | Manufacturing method of salted laver containing seaweeds and dendropanax morbifera extract |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102040369B1 (en) | 2019-11-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101506939B1 (en) | Producing method of pork cultet type soybean processed foods | |
| KR102040369B1 (en) | Manufacturing method of salted laver and salted laver prepared by using the same | |
| KR102020959B1 (en) | Kimbab containing Pleurotus mushroom and roasted grain powder and method for manufacturing the same | |
| KR102471834B1 (en) | Salmon gimbap and manufacturing method for the same | |
| JPH0771452B2 (en) | Method for producing fried food mainly containing rice grains | |
| KR20200006339A (en) | Seasoned laver using fish sauce and manufacturing method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| KR102144825B1 (en) | Method for manufacturing ddeokgalbi comprising mealworm | |
| CN103584237A (en) | Sweet sticky green corn steep liquor-flour food | |
| KR20190112702A (en) | Bar rice cake containing ddeokgalbi and preparing method thereof | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| KR20200062941A (en) | Simple powdery sauce for teok-bokki and its preparation method | |
| KR20180066727A (en) | Method for manufacturing of bugak and the bugak manufactured thereby | |
| KR101506938B1 (en) | Producing method of pork cultet type soybean processed foods using dried fruits | |
| KR102234546B1 (en) | Manufacturing method of salted laver and salted laver prepared by using the same | |
| KR101485174B1 (en) | The method of laver using plum | |
| KR100653947B1 (en) | Method for manufacturing seasoned laver | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| KR101801254B1 (en) | A manufacturing method of Jajang sauce | |
| KR102462987B1 (en) | Manufacturing method of Bugak | |
| KR102372075B1 (en) | Method of making kalguksu for packing delivery | |
| KR101807845B1 (en) | Manufacturing Method of Boiled Fish Paste for Gimbap and Manufacturing Method of Gimbap using thereof | |
| KR20190058146A (en) | Method for preparing bean sprouts japchae | |
| KR101523473B1 (en) | Coriander powder containing the seasoned Laver was manufactured by the manufacturing method and the seasoned Laver | |
| KR20180001228U (en) | Method for Manufacturing Corn Type Boogak and Cone Type Boogak Manufactured Thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |