KR20220078099A - Rice paper with laver and manufacturing method for thereof - Google Patents
Rice paper with laver and manufacturing method for thereof Download PDFInfo
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- KR20220078099A KR20220078099A KR1020200167267A KR20200167267A KR20220078099A KR 20220078099 A KR20220078099 A KR 20220078099A KR 1020200167267 A KR1020200167267 A KR 1020200167267A KR 20200167267 A KR20200167267 A KR 20200167267A KR 20220078099 A KR20220078099 A KR 20220078099A
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- laver
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
본 발명은 김을 첨가한 라이스페이퍼의 제조방법 및 상기 방법으로 제조된 김을 첨가한 라이스페이퍼에 관한 것으로, 본 발명에 따른 김을 첨가한 라이스페이퍼의 제조방법에 의하면, 향미와 조직감, 항산화 활성 및 영양적 가치가 우수하면서도, 다양한 요리에 활용이 가능한 라이스페이퍼를 제공할 수 있다.The present invention relates to a method for producing rice paper to which seaweed is added, and to rice paper to which seaweed prepared by the above method is added. And while having excellent nutritional value, it is possible to provide a rice paper that can be used in various dishes.
Description
본 발명은 김을 첨가한 라이스페이퍼의 제조방법 및 상기 방법으로 제조된 김을 첨가한 라이스페이퍼에 관한 것이다.The present invention relates to a method for producing rice paper to which seaweed is added and to rice paper to which seaweed produced by the method is added.
김(laver, Porphyra tenera)은 보라털과(Bangiceae) 김 속에 속하는 홍조류로써 우리나라 대표적인 해조류의 일종으로, 김(laver)은 해조류 중의 하나로, 주로 서남해안에서 양식 형태로 생산되어 미국, 중국, 일본 및 동남아시아 등에 주로 수출되고 있다. Laver ( Porphyra tenera ) is a red algae belonging to the genus Bangiceae and is a representative seaweed in Korea. It is mainly exported.
김은 해안 양식장에서 지주식 및 부류식으로 생산되며 김발이라고 하는 양식용 그물망에 김 종묘를 9월 하순부터 10월 중순까지 부착시켜 양식한다. 김은 양식하는 동안 해수의 황산 이온이 김의 성분과 결합하여 유황 다당체가 생성되며, 이러한 성분은 생리기능이 우수한 것으로 알려져있다. 대표적인 김의 다당류로서 포피란(porphyran)이 있으며, porphyran은 수용성 산성 다당류로서 장의 활동을 원활히 하고 장내 균총 개선효과, 혈중 콜레스테롤 저하, 항암, 항염증 등의 효과가 있어, 기능성 소재로서 대두되고 있다.Seaweed is produced in post- and floating-type methods at coastal farms, and the seedlings are attached to a farming net called gimbal from the end of September to mid-October. During seaweed culture, sulfate ions from seawater combine with seaweed components to form sulfur polysaccharides, and these components are known to have excellent physiological functions. As a representative polysaccharide of laver, there is porphyran, and porphyran is a water-soluble acidic polysaccharide that facilitates intestinal activity, improves intestinal flora, lowers blood cholesterol, has anti-cancer and anti-inflammatory effects, and is emerging as a functional material.
영양성분, 무기질 및 아미노산이 많이 함유되어 있고, 독특한 풍미를 함유하고 있어 기호식품으로 애용되고 있으며, 해외에서도 저칼로리 건강스낵으로 각광을 받고 있다. 하지만, 최근 양식기술의 발달로 인해 김의 생산량은 증가하는 반면, 김을 이용한 가공 식품의 경우, 열을 이용하여 굽는 방식의 형태인 마른김 및 조미김(스낵류 포함) 또는 부각으로, 종류가 제한적이다. 따라서, 단순 가공식품에 편중되어 있는 김의 활용도를 높이기 위한 다양한 가공법 개발이 필요한 시기이다.It contains a lot of nutrients, minerals and amino acids, and because it contains a unique flavor, it is used as a favorite food, and it is also attracting attention as a low-calorie healthy snack abroad. However, while the production of laver is increasing due to the recent development of aquaculture technology, in the case of processed food using laver, the types of laver and seasoned laver (including snacks), which are baked using heat, or laver are limited. to be. Therefore, it is time to develop various processing methods to increase the utilization of laver, which is biased toward simple processed foods.
한편, 라이스페이퍼(rice paer)는 쌀가루를 이용하여 얇게 펴서 건조한 식품으로, 베트남에서 주식으로 즐겨먹고 있으며, 한국에서의 경우에는 샤브샤브의 쌈의 종류로서 나오는 제품이다. 라이스페이퍼는 매우 얇은 종이 형태로 제조되어, 펼쳐진 상태의 면 위로 음식물을 넣고 돌돌 말아 간단하게 먹을 수 있도록 하는 것으로, 그 구체적인 예로는 월남쌈ㆍ함지쌈ㆍ춘권ㆍ딤섬ㆍ스프링롤ㆍ만두피 등 이 있다.On the other hand, rice paper (rice paer) is a thinly spread and dried food using rice flour, and it is enjoyed as a staple food in Vietnam, and in Korea, it is a product that comes out as a type of wrap for shabu-shabu. Rice paper is manufactured in the form of very thin paper, and food is put on the unfolded side and rolled up for easy eating. .
이에 본 발명자들은 김을 이용한 새로운 가공식품을 개발하기 위해 연구한 결과, 라이스페이퍼 형태로 제조하였고, 김을 첨가한 라이스페이퍼는 다양한 요리에 활용이 가능할 뿐만 아니라, 높은 단백질 함량 및 항산화 효능을 가져 건강한 식품을 소비하고자 하는 소비자의 욕구를 충족시킬 수 있음을 확인하여 본 발명을 완성하였다.Accordingly, the present inventors studied to develop a new processed food using seaweed, and as a result, it was prepared in the form of rice paper. The present invention was completed by confirming that it was possible to satisfy the desire of consumers to consume food.
본 발명의 목적은 김을 첨가한 라이스 페이퍼의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing rice paper with seaweed added.
본 발명의 다른 목적은 김을 첨가한 라이스 페이퍼를 제공하는 것이다.Another object of the present invention is to provide a rice paper with seaweed.
상기 목적을 달성하기 위하여,In order to achieve the above object,
본 발명은 김, 타피오카 전분, 쌀가루, 소금 및 물을 혼합하여 반죽물을 생성하는 단계(단계 1);The present invention comprises the steps of mixing laver, tapioca starch, rice flour, salt and water to produce a dough (step 1);
상기 반죽물을 증숙하는 단계(단계 2); 및steaming the dough (step 2); and
상기 증숙된 반죽물을 건조하는 단계(단계 2);를 포함하는, 김을 첨가한 라이스 페이퍼의 제조방법을 제공한다.Drying the steamed dough (step 2); provides a method for producing rice paper containing laver added.
또한, 본 발명은 상기 방법으로 제조되는 김을 첨가한 라이스 페이퍼를 제공한다.In addition, the present invention provides a rice paper to which seaweed produced by the above method is added.
본 발명에 따른 김을 첨가한 라이스페이퍼의 제조방법에 의하면, 향미와 조직감, 항산화 활성 및 영양적 가치가 우수하면서도, 다양한 요리에 활용이 가능한 라이스페이퍼를 제공할 수 있다.According to the manufacturing method of rice paper with seaweed according to the present invention, it is possible to provide a rice paper that is excellent in flavor, texture, antioxidant activity and nutritional value, and can be used in various dishes.
도 1은 본 발명에 따른 김을 첨가한 라이스페이퍼(Rice Paper using a powder of Laver; LRP)의 제조 공정도를 나타낸 것이다.
도 2는 본 발명에 따른 김을 첨가한 라이스페이퍼(LRP) 및 양성대조구 라이스페이퍼의 관능 평가 결과를 나타낸 그래프이다.
도 3은 본 발명에 따른 김을 첨가한 라이스페이퍼(LRP) 및 양성대조구 라이스페이퍼의 ABTS 라디칼 소거능을 분석한 결과를 나타낸 그래프이다.
도 4는 본 발명에 따른 김을 첨가한 라이스페이퍼(LRP) 및 양성대조구 라이스페이퍼의 총 페놀화합물 함량을 분석한 결과를 나타낸 그래프이다.1 shows a manufacturing process diagram of rice paper (Rice Paper using a powder of Laver; LRP) to which seaweed according to the present invention is added.
2 is a graph showing the sensory evaluation results of rice paper (LRP) and positive control rice paper to which seaweed according to the present invention is added.
3 is a graph showing the results of analyzing the ABTS radical scavenging ability of rice paper (LRP) and positive control rice paper to which seaweed according to the present invention is added.
4 is a graph showing the results of analyzing the total phenolic compound content of rice paper (LRP) and positive control rice paper to which seaweed according to the present invention is added.
이하, 본 발명을 상세히 설명한다.Hereinafter, the present invention will be described in detail.
김을 첨가한 라이스 페이퍼의 제조방법Manufacturing method of rice paper with seaweed added
본 발명은 김, 타피오카 전분, 쌀가루, 소금 및 물을 혼합하여 반죽물을 생성하는 단계(단계 1);The present invention comprises the steps of mixing laver, tapioca starch, rice flour, salt and water to produce a dough (step 1);
상기 반죽물을 증숙하는 단계(단계 2); 및steaming the dough (step 2); and
상기 증숙된 반죽물을 건조하는 단계(단계 2);를 포함하는, 김을 첨가한 라이스 페이퍼의 제조방법에 관한 것이다.It relates to a method for producing rice paper with seaweed, including; drying the steamed dough (step 2).
본 발명에 따른 제조방법에 있어서, 상기 김은 시중에 파는 마른 김 또는 건조된 김을 이용할 수 있으며, 상기 김을 분쇄하여 김가루(또는 김 분말)의 형태로 이용하는 것일 수 있다. 이때, 김을 건조 및 분쇄하는 방법은 일반적으로 김을 건조 및 분쇄하기 위해 사용되는 모든 공정이 이용될 수 있다.In the manufacturing method according to the present invention, the laver may be dried laver or dried laver sold in the market, and may be used in the form of laver powder (or laver powder) by grinding the laver. At this time, as a method of drying and pulverizing laver, all processes generally used for drying and pulverizing laver may be used.
본 발명에 따른 제조방법에 있어서, 상기 단계 1의 김, 타피오카 전분, 쌀가루 및 소금은 2:4~8:1~3:0.01~0.5의 중량비로 혼합하는 것일 수 있고, 바람직하게는 김, 타피오카 전분, 쌀가루 및 소금은 2.0:5.5~6.5:1.5~2.5:0.05~0.15의 중량비로 혼합하는 것일 수 있다. 상기 혼합비는 김을 첨가한 라이스페이퍼의 미각성 및 영양성을 최적의 상태로 제공하기 위한 비율이며, 라이스페이퍼의 균열 및 파열을 방지하고 식감을 개선하기 위해서는 상기 비율 범위에 맞도록 재료를 혼합하는 것이 바람직하다.In the manufacturing method according to the present invention, laver, tapioca starch, rice flour and salt of step 1 may be mixed in a weight ratio of 2:4-8:1-3:0.01-0.5, preferably laver, tapioca Starch, rice flour and salt may be mixed in a weight ratio of 2.0:5.5 to 6.5:1.5 to 2.5:0.05 to 0.15. The mixing ratio is a ratio to provide the taste and nutrition of the rice paper to which seaweed is added in an optimal state. desirable.
본 발명에 따른 제조방법에 있어서, 상기 단계 1의 물은 타피오카 전분 중량 대비 4 내지 10 배 부피의 양을 혼합하는 것일 수 있고, 바람직하게는 타피오카 전분 중량 대비 4 내지 6 배 부피의 양을 혼합하는 것일 수 있다. 상기 범위보다 적은 양으로 물이 혼합될 경우, 재료간의 결합 및 혼합이 잘 이루어지지 않아 라이스페이퍼 반죽물의 성형이 어려우며, 상기 범위보다 많은 양으로 물이 혼합될 경우에는 라이스 페이퍼의 파열 문제가 발생할 수 있다.In the manufacturing method according to the present invention, the water in step 1 may be mixed in an amount of 4 to 10 times the weight of tapioca starch, preferably 4 to 6 times by volume compared to the weight of tapioca starch. it could be When water is mixed in an amount less than the above range, it is difficult to form a rice paper dough because bonding and mixing between the materials is not done well. have.
본 발명에 따른 제조방법에 있어서, 상기 단계 2의 반죽물은 지름 12 내지 18 cm 및 두께 0.1 내지 5.0 mm로 펴서 증숙하는 것일 수 있고, 바람직하게는 지름 14 내지 16 cm 및 두께 0.5 내지 3.0 mm로 펴서 증숙하는 것일 수 있다. 상기 크기 및 두께의 범위로 성형하여 증숙할 경우, 라이스페이퍼에 음식물을 랩핑하는 유동성을 제공할 수 있고, 라이스페이퍼를 다양한 음식재료로 활용할 수 있다.In the manufacturing method according to the present invention, the dough in step 2 may be spread and steamed to a diameter of 12 to 18 cm and a thickness of 0.1 to 5.0 mm, preferably to a diameter of 14 to 16 cm and a thickness of 0.5 to 3.0 mm. It may be stretched and steamed. When it is molded to the range of the size and thickness and steamed, it is possible to provide fluidity for wrapping food in rice paper, and the rice paper can be used as various food materials.
본 발명에 따른 제조방법에 있어서, 상기 단계 2의 증숙은 95 내지 120℃에서 10 내지 300초 동안 수행되는 것일 수 있다. 바람직하게는 95 내지 110℃에서 10 내지 60초 동안 증숙하는 것일 수 있다. 상기 범위보다 낮은 온도 및 짧은 시간으로 증숙하는 경우 페이퍼로서의 응집력, 조직감 및 미각성이 저하될 수 있고, 상기 범위보다 높은 온도 및 긴 시간으로 증숙하는 경우 수분 증발이 과하게 진행되어 라이스페이퍼가 딱딱해져 식감이 떨어지며 라이스페이퍼 자체의 균열현상이 발생할 수 있다.In the manufacturing method according to the present invention, the steaming in step 2 may be performed at 95 to 120° C. for 10 to 300 seconds. Preferably, it may be steaming at 95 to 110° C. for 10 to 60 seconds. When steaming at a temperature lower than the above range and for a shorter time, the cohesiveness, texture, and taste as paper may be reduced. This may cause cracking of the rice paper itself.
본 발명에 따른 제조방법에 있어서, 단계 3의 건조는 30 내지 40℃에서 10 내지 48시간 동안 수행되는 것일 수 있고, 바람직하게는 32 내지 38℃에서 20 내지 30시간 동안 건조하는 것일 수 있다. 상기 범위보다 낮은 온도 및 짧은 시간으로 건조하는 경우 페이퍼로서의 응집력이 저하되고 건조에 시간이 많이 소요되며, 상기 범위보다 높은 온도 및 긴 시간으로 건조하는 경우 수분 증발이 과하게 진행되어 라이스페이퍼가 딱딱해져 식감이 떨어지며 라이스페이퍼 자체의 균열현상이 발생할 수 있다.In the manufacturing method according to the present invention, the drying in step 3 may be performed at 30 to 40° C. for 10 to 48 hours, and preferably, drying at 32 to 38° C. for 20 to 30 hours. When drying at a temperature lower than the above range and for a shorter time, the cohesive force as a paper decreases and drying takes a lot of time. This may cause cracking of the rice paper itself.
김을 첨가한 라이스페이퍼Rice paper with seaweed
본 발명은 상기 김, 타피오카 전분, 쌀가루, 소금 및 물을 혼합하여 반죽물을 생성하는 단계(단계 1);The present invention comprises the steps of producing a dough by mixing the seaweed, tapioca starch, rice flour, salt and water (step 1);
상기 반죽물을 증숙하는 단계(단계 2); 및steaming the dough (step 2); and
상기 증숙된 반죽물을 건조하는 단계(단계 2);를 포함하는 방법으로 제조되는, 김을 첨가한 라이스페이퍼를 제공한다.Drying the steamed dough (step 2); provides a rice paper to which seaweed is added, which is prepared by a method comprising a.
본 발명에 따른 김을 첨가한 라이스페이퍼는 항산화 활성을 갖는 것일 수 있다. 본 발명의 일실시예에 따른 김을 첨가한 라이스페이퍼는 김을 무첨가한 라이스페이퍼보다 관능특성이 향상되며, 항산화 활성, 단백질 함량 및 영양가치가 우수하다(실시예 2 내지 5 참조).The rice paper to which seaweed according to the present invention is added may have antioxidant activity. The rice paper with laver added according to an embodiment of the present invention has improved sensory properties and has excellent antioxidant activity, protein content and nutritional value than the rice paper without laver added (see Examples 2 to 5).
하기의 실시예를 통하여 본 발명을 보다 상세하게 설명한다. 그러나 하기 실시예는 본 발명의 내용을 구체화하기 위한 것일 뿐 이에 의해 본 발명이 한정되는 것은 아니다.The present invention will be described in more detail through the following examples. However, the following examples are only intended to embody the contents of the present invention, and the present invention is not limited thereto.
<실시예 1> 김을 첨가한 라이스페이퍼의 제조<Example 1> Preparation of rice paper with seaweed added
라이스페이퍼 제조에 첨가하기 위한 김은 마른 김을 시중에서 구입하였고, 분쇄하여 곱게 갈아서 사용하였다.Dry laver was purchased from the market for laver to be added to the production of rice paper, and it was ground and used finely.
먼저, 타피오카 전분(tapioca starch), 쌀가루(rice flour), 김가루(laver powder), 소금(salt) 및 물(water)을 하기 표 1과 같이 배합하여 라이스페이퍼 반죽을 제조하였다. 이때, 타피오카 전분, 쌀가루, 김가루 및 소금은 6:2:2:0.1의 중량비로 혼합하였고, 물은 타피오카 전분 중량 대비 5배 부피로 혼합하였다.First, a rice paper dough was prepared by mixing tapioca starch, rice flour, laver powder, salt and water as shown in Table 1 below. At this time, tapioca starch, rice flour, seaweed powder and salt were mixed in a weight ratio of 6:2:2:0.1, and water was mixed in a volume of 5 times the weight of tapioca starch.
상기 혼합된 라이스페이퍼 반죽은 증기가 올라오는 찜통에 지름 15cm가 되도록 얇게 펴바른 뒤에, 증기에 30초 동안 증숙(steaming)하였다. 증자된 라이스페이퍼는 건조기에 펼쳐서 35℃에서 24시간동안 건조하여 수분을 제거하여, 최종적으로 김을 첨가한 라이스페이퍼(Rice Paper using a powder of Laver; LRP)를 제조하였다. 상기 김을 첨가한 라이스페이퍼의 제조 공정은 도 1에 나타내었다.The mixed rice paper dough was spread thinly to a diameter of 15 cm in a steamer on which steam rises, and then steamed for 30 seconds in steam. The steamed rice paper was spread in a dryer and dried at 35° C. for 24 hours to remove moisture, and finally, rice paper using a powder of Laver (LRP) with seaweed was prepared. The manufacturing process of the rice paper to which the laver was added is shown in FIG. 1 .
<준비예 1> 김이 첨가되지 않은 라이스페이퍼의 준비<Preparation Example 1> Preparation of rice paper without seaweed
김을 첨가한 라이스페이퍼와 기존에 판매되고 있는 라이스페이퍼의 영양학적 가치를 비교·분석하기 위하여, P사에서 제조된 라이스페이퍼(S 라이스페이퍼 제품; 타피오카전분 68%, 쌀가루 30% 등), A사에서 제조된 라이스페이퍼(M 월남쌈 사각형 제품; 타피오카 전분 56.9%, 쌀가루 32.5% 등) 및 M사에서 제조된 라이스페이퍼(M 월남쌈 원형 제품: 타피오카 전분 56.9%, 쌀가루 32.5% 등) 3종을 구입하여, 양성대조구 1, 2 및 3으로 사용하였다.In order to compare and analyze the nutritional value of rice paper with seaweed and rice paper sold in the past, rice paper manufactured by Company P (S rice paper product; tapioca starch 68%,
<실시예 2> 라이스페이퍼의 일반 성분 조성 분석<Example 2> Analysis of general component composition of rice paper
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3 라이스페이퍼의 일반성분에 대한 분석을 실시하였다.Analysis of general components of rice paper (LRP) with seaweed and positive controls 1 to 3 rice paper was performed.
일반성분(수분, 탄수화물, 조지방, 조단백질, 회분) 분석 측정은 식품의약품안전처 식품공전(2020)의 시험법에 따라 실시하였다. 수분 함량은 105℃ 조건에 dry oven에서 5시간 동안 건조하는 상압가열건조법을 이용하여 측정하였다. 조지방 함량 측정은 석유에테르를 추출용매로 Soxhlet법을 이용하였다. 조단백질 함량 측정은 semi-Kjeldahl법을 이용하여 시료에 단백질 분해촉진제와 황산을 첨가하여 분해한 다음 단백질 자동분석기로 함량을 측정하였다. 회분 함량 측정은 직접회분법을 이용하여 550-600℃에서 백색 또는 회백색 회분이 얻어질 때까지 측정하였다. 탄수화물 함량은 시료 100 g 중에 수분, 조지방, 조단백질, 회분 함량은 뺀 나머지 값으로 계산하여, 분석 결과를 하기 표 2에 나타내었다.Analysis and measurement of general components (moisture, carbohydrate, crude fat, crude protein, ash) were carried out according to the test method of the Ministry of Food and Drug Safety Food Code (2020). Moisture content was measured using atmospheric heating drying method, which was dried in a dry oven at 105° C. for 5 hours. Crude fat content was measured by Soxhlet method using petroleum ether as an extraction solvent. The crude protein content was measured by adding a protein degradation accelerator and sulfuric acid to the sample using the semi-Kjeldahl method, and then the content was measured with an automatic protein analyzer. Ash content was measured using a direct batch method at 550-600° C. until white or off-white ash was obtained. The carbohydrate content was calculated by subtracting the moisture, crude fat, crude protein, and ash content from 100 g of the sample, and the analysis results are shown in Table 2 below.
(g/100g)Furtherance
(g/100g)
분석 결과, 모든 시료에서 탄수화물이 가장 높게 나타났으며, 김을 첨가한 라이스페이퍼(LRP)에서는 조단백질이 양성대조구에 비해 높게 나타났다. 이러한 결과로부터, 김 첨가에 의해 고형분의 함량이 높아졌음을 확인하였다.As a result of the analysis, the carbohydrate content was the highest in all samples, and the crude protein was higher in the rice paper (LRP) with seaweed than in the positive control. From these results, it was confirmed that the solid content was increased by the addition of laver.
<실시예 3> 라이스페이퍼의 관능 평가<Example 3> Sensory evaluation of rice paper
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼에 대하여 관능 평가를 실시하였다. 관능검사는 교육을 받은 패널 20명을 선정하여 관능검사를 실시하였다. 실시하기 전 각각의 항목에 대해 잘 인지하도록 충분히 설명하고 훈련한 후에 실시하였다. 관능검사용 시료는 80℃ 온도의 물에 30초간 넣은 후 관능검사용 그릇에 담아 제공하였다. 평가내용은 외관(appearance), 색(color), 맛(taste), 조직감(texture), 전반적인 기호도(overall acceptability)이며 5점 척도법으로 평가하였다. 관능 평가에 대한 결과는 도 2에 나타내었다.Sensory evaluation was performed on the rice paper (LRP) to which seaweed was added and the rice paper of positive controls 1 to 3. For sensory testing, 20 trained panelists were selected for sensory testing. It was conducted after sufficiently explaining and training to be well aware of each item before implementation. The sensory test sample was placed in water at a temperature of 80° C. for 30 seconds, and then placed in a container for sensory test and provided. The evaluation contents were appearance, color, taste, texture, and overall acceptability, and were evaluated using a 5-point scale method. The results of sensory evaluation are shown in FIG. 2 .
도 2에 나타난 바와 같이, LRP의 외관, 색 및 전반적인 기호도는 양성 대조구와 유사한 수준으로 평가되었으며, 특히, LRP는 섭취시의 향과 조직감에 대한 점수가 양성대조구에 비해 매우 높게 나타났다. 따라서, 본 발명에 따라 제조된 김을 첨가한 라이스페이퍼는 충분한 기호성을 가지고 있으며, 상품성이 있는 것을 확인하였다.As shown in FIG. 2 , the appearance, color, and overall acceptability of LRP were evaluated at a level similar to that of the positive control, and in particular, the LRP score for flavor and texture upon ingestion was very high compared to the positive control. Therefore, it was confirmed that the rice paper with seaweed prepared according to the present invention has sufficient palatability and is commercially available.
<실시예 4> 라이스페이퍼의 항산화 활성 평가<Example 4> Evaluation of antioxidant activity of rice paper
4-1. 라이스 페이퍼 추출물의 제조4-1. Preparation of Rice Paper Extract
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼의 항산화 활성을 측정하기 위해서 각 시료를 94% 에탄올 수용액으로 용매 추출하여 추출물을 제조하였다. 구체적으로, 라이스페이퍼 시료를 각 시료 중량의 10배 부피의 94% 에탄올 수용액에 첨가하여 3시간, 40℃, 150 rpm으로 교반 추출하였다. 추출 용액은 여과한 뒤 농축하여 용매를 제거함으로써 라이스페이퍼 추출물을 수득하였다. 수득된 각 추출물은 200 mg/mL의 농도로 에탄올에 희석하여 실험에 사용하였다. To measure the antioxidant activity of rice paper (LRP) to which seaweed was added and rice paper of positive controls 1 to 3, each sample was solvent-extracted with 94% ethanol aqueous solution to prepare an extract. Specifically, the rice paper sample was added to a 94% aqueous ethanol solution with a volume 10 times the weight of each sample, and extracted with stirring at 40° C. and 150 rpm for 3 hours. The extract solution was filtered and concentrated to remove the solvent to obtain a rice paper extract. Each of the obtained extracts was diluted in ethanol to a concentration of 200 mg/mL and used in the experiment.
4-2. ABTS 라디칼 소거능 평가4-2. ABTS radical scavenging ability evaluation
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼에 대하여 ABTS 라디칼 소거능을 확인하였다.ABTS radical scavenging ability was confirmed for rice paper (LRP) to which seaweed was added and rice paper of positive controls 1 to 3.
2.4 mM potassium persulfate를 포함하는 7 mM ABTS 용액을 제조한 후 암실에서 16시간 보관하였다. 이 용액을 734 nm에서 0.700±0.005가 되도록 희석하여 사용하였다. ABTS 용액 150 μL와 상기 5-1에서 제조된 라이스페이퍼 추출물 시료를 50 μL씩 주입 후에 6분간 암실 방치를 하였다. 743 nm에서 흡광도를 측정하여, ABTS 라디칼 소거능(ABTS radical-scavenging, %)을 계산하였다.A 7 mM ABTS solution containing 2.4 mM potassium persulfate was prepared and stored in the dark for 16 hours. This solution was diluted to 0.700±0.005 at 734 nm and used. After injecting 150 μL of ABTS solution and 50 μL of the rice paper extract sample prepared in 5-1 above, it was left in the dark for 6 minutes. By measuring the absorbance at 743 nm, ABTS radical-scavenging ability (ABTS radical-scavenging, %) was calculated.
도 3에 나타난 바와 같이, LRP의 ABTS 라디칼 소거능이 양성대조구보다 매우 높게 나타났으며, 표준 항산화 물질로서 5 mM trolox와 비슷한 활성이 나타났다. 이러한 결과로부터, 김을 첨가한 라이스페이퍼(LRP)의 항산화 활성이 우수함을 확인하였다.As shown in FIG. 3 , the ABTS radical scavenging ability of LRP was significantly higher than that of the positive control, and activity similar to that of 5 mM trolox as a standard antioxidant was shown. From these results, it was confirmed that the antioxidant activity of rice paper (LRP) to which seaweed was added was excellent.
4-3. 총 페놀화합물 함량 평가4-3. Total phenolic compound content evaluation
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼에 대하여, 총 페놀화합물 함량을 분석하였다. 일반적으로 폴리페놀(polyphenol) 화합물은 식물계에 널리 분포되어 있는 2차 대사산물 중의 하나로서 다양한 구조와 분자량을 지닌 페놀성 화합물은 phenolic hydroxyl(OH)기가 단백질과 같은 거대 분자와의 결합을 통해 항산화, 항균, 항암 등의 생리기능을 지니며 특히 녹차에 다량으로 함유되어 있는 것으로 알려져 있다.The total phenolic compound content was analyzed for the rice paper (LRP) to which seaweed was added and the rice paper of the positive controls 1 to 3. In general, polyphenol compounds are one of the secondary metabolites widely distributed in the plant kingdom, and phenolic compounds with various structures and molecular weights have antioxidant, It is known to have physiological functions such as antibacterial and anticancer, and is especially found in green tea in large amounts.
라이스페이퍼의 항산화 활성을 알아보기 위해 총 페놀화합물 함량을 분석하기 위하여, 추출액 200 μL 와 1N Folin-Ciocalteu’s reagent 100 μL 혼합한 다음 3분간 방치 후에 10% Na2CO3 용액 300 μL와 혼합하였다. 1시간 방치 후에 765 nm에서 흡광도 측정하였다. 총 페놀화합물 함량 값(Total phenol, mg GAE/g)은 표준물질인 garlic acid의 standard curve에 대입하여 측정하였다.To analyze the total phenolic compound content to examine the antioxidant activity of rice paper, 200 µL of the extract and 100 µL of 1N Folin-Ciocalteu's reagent were mixed, and then left for 3 minutes and then mixed with 300 µL of a 10% Na 2 CO 3 solution. After standing for 1 hour, absorbance was measured at 765 nm. The total phenolic compound content value (Total phenol, mg GAE/g) was measured by substituting it into the standard curve of garlic acid, a standard substance.
도 4에 나타난 바와 같이, LRP의 총 페놀화합물 함량은 양성대조구 1 내지 3에 비해 높게 나타났다.As shown in FIG. 4 , the total phenolic compound content of LRP was higher than that of the positive controls 1 to 3.
<실시예 5> 라이스페이퍼의 아미노산 조성 분석<Example 5> Analysis of amino acid composition of rice paper
아미노산 분석은 강릉원주대학교 공동실험실습관에 분석의뢰를 통해 진행하였다.Amino acid analysis was conducted by requesting analysis from Gangneung-Wonju National University's Joint Laboratory Habitat.
5-1. 구성아미노산 분석5-1. Analysis of constituent amino acids
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼의 구성아미노산 함량을 분석하였다.The amino acid content of constituent amino acids of rice paper (LRP) to which seaweed was added and rice paper of positive controls 1 to 3 was analyzed.
각 라이스페이퍼 샘플은 약 50 mg을 취해서 분해병에 넣은 후 6N HCl 40 mL를 가하고 질소가스를 주입한 후 마개를 막고 110℃에서 24시간 가수분해하였다. 염산을 50℃에서 감압 농축시킨 다음 0.2N sodiumcitrate buffer (pH 2.2) 50 ml를 넣어 희석시키고 여과지(0.45μm, Pall Life Sciences, California, USA)를 이용해 여과하였다. 여과한 시료는 아미노산분석기(L-8900 High-speed AminoAcid analyzer, Hitachi, Tokyo, Japan)를 이용하여 조성 및 함량을 분석하여, 하기 표 3에 나타내었다.After taking about 50 mg of each rice paper sample, put it in a decomposition bottle, add 40 mL of 6N HCl, inject nitrogen gas, close the stopper, and hydrolyze at 110°C for 24 hours. Hydrochloric acid was concentrated under reduced pressure at 50° C., diluted with 50 ml of 0.2N sodiumcitrate buffer (pH 2.2), and filtered using filter paper (0.45 μm, Pall Life Sciences, California, USA). The filtered sample was analyzed for composition and content using an amino acid analyzer (L-8900 High-speed AminoAcid analyzer, Hitachi, Tokyo, Japan), and is shown in Table 3 below.
상기 표 3에 나타난 바와 같이, LRP의 구성아미노산은 Ala(알라닌) 7.800 mg/g으로 가장 높게 분석되었으며, Glu 5.665 mg/g, Asp(아스파르트산) 5.382 mg/g, Leu(류신) 4.210 mg/g 순으로 높게 나타났다.As shown in Table 3 above, the amino acids constituting LRP were analyzed the highest as Ala (alanine) 7.800 mg/g, Glu 5.665 mg/g, Asp (aspartic acid) 5.382 mg/g, Leu (leucine) 4.210 mg/g g was the highest.
5-2. 유리아미노산 분석5-2. Free Amino Acid Analysis
김을 첨가한 라이스페이퍼(LRP) 및 양성 대조구 1 내지 3의 라이스페이퍼의 유리아미노산 함량을 분석하였다.The free amino acid content of the rice paper (LRP) to which seaweed was added and the rice paper of positive controls 1 to 3 was analyzed.
유리아미노산 분석은 high-speed amino acid analyzer(LA8080; Hitachi Co., Tokyo, Japan)을 이용하여 분석하였다. 샘플을 약 5 g 채취하여 6N HCl 30mL 첨가하여 130℃에서 24시간동안 가수 분해하였다. 분해한 샘플에 분석용 증류수 50mL 첨가하여 0.22 μm 니트로셀룰로오스 필터를 통해 용액을 여과 한 후 20 μL를 주입하여 분석하였다.Free amino acid analysis was performed using a high-speed amino acid analyzer (LA8080; Hitachi Co., Tokyo, Japan). About 5 g of a sample was taken, and 30 mL of 6N HCl was added, followed by hydrolysis at 130° C. for 24 hours. After adding 50 mL of distilled water for analysis to the decomposed sample, and filtering the solution through a 0.22 μm nitrocellulose filter, 20 μL was injected and analyzed.
상기 표 4에 나타난 바와 같이, LRP의 유리아미노산 분석은 Ala(알라닌) 25568.656 mg/100 g으로 가장 높게 나타났으며, Tau(타우린) 24336.792 mg/100 g, Glu(글루탐산) 17756.150 mg/100 g, Arg(아르기닌) 747.926 mg/100 g 순으로 높게 나타났다. As shown in Table 4, the free amino acid analysis of LRP showed the highest Ala (alanine) 25568.656 mg/100 g, Tau (taurine) 24336.792 mg/100 g, Glu (glutamic acid) 17756.150 mg/100 g, Arg (arginine) was found to be highest in the order of 747.926 mg/100 g.
이제까지 본 발명에 대하여 그 바람직한 실시예들을 중심으로 살펴보았다. 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자는 본 발명이 본 발명의 본질적인 특성에서 벗어나지 않는 범위에서 변형된 형태로 구현될 수 있음을 이해할 수 있을 것이다. 그러므로 개시된 실시예들은 한정적인 관점이 아니라 설명적인 관점에서 고려되어야 한다. 본 발명의 범위는 전술한 설명이 아니라 특허 청구범위에 나타나 있으며, 그와 동등한 범위 내에 있는 모든 차이점은 본 발명에 포함된 것으로 해석되어야 할 것이다.So far, with respect to the present invention, the preferred embodiments have been looked at. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in a modified form without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.
Claims (8)
상기 반죽물을 증숙하는 단계(단계 2); 및
상기 증숙된 반죽물을 건조하는 단계(단계 2);를 포함하는, 김을 첨가한 라이스 페이퍼의 제조방법.mixing seaweed, tapioca starch, rice flour, salt and water to produce a dough (step 1);
steaming the dough (step 2); and
Drying the steamed dough (step 2); A method of producing rice paper with laver added thereto.
상기 단계 1의 김, 타피오카 전분, 쌀가루 및 소금은 2:4~8:1~3:0.01~0.5의 중량비로 혼합하는 것을 특징으로 하는, 제조방법.According to claim 1,
Seaweed, tapioca starch, rice flour and salt of step 1 are mixed in a weight ratio of 2:4-8:1-3:0.01-0.5, a manufacturing method.
상기 단계 1의 물은 타피오카 전분 중량 대비 4 내지 10 배 부피의 양을 혼합하는 것을 특징을 하는, 제조방법.According to claim 1,
The manufacturing method, characterized in that the water of step 1 is mixed in an amount of 4 to 10 times the volume of tapioca starch based on the weight.
상기 단계 2의 반죽물은 지름 12 내지 18 cm 및 두께 0.1 내지 5.0 mm로 펴서 증숙하는 것인, 제조방법.The method of claim 1,
The kneading material of step 2 is to spread and steam to a diameter of 12 to 18 cm and a thickness of 0.1 to 5.0 mm, the manufacturing method.
상기 단계 2의 증숙은 95 내지 120℃에서 10 내지 300초 동안 수행되는 것을 According to claim 1,
The steaming in step 2 is carried out at 95 to 120° C. for 10 to 300 seconds.
상기 단계 3의 건조는 30 내지 40℃에서 10 내지 48시간 동안 건조하는 것인, 제조방법.The method of claim 1,
The drying of step 3 is to dry for 10 to 48 hours at 30 to 40 ℃, the manufacturing method.
상기 라이스 페이퍼는 항산화 활성을 갖는 것을 특징으로 하는, 김을 첨가한 라이스 페이퍼.8. The method of claim 7,
The rice paper is characterized in that it has antioxidant activity, laver added rice paper.
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| JP2023530916A JP2023551809A (en) | 2020-12-03 | 2021-11-15 | Rice paper added with seaweed and its manufacturing method |
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| KR (1) | KR102481096B1 (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20150061627A (en) * | 2012-12-18 | 2015-06-04 | 씨제이제일제당 (주) | Laver-snack made of laver and cereal sheets and a process for the production thereof |
| KR20150120221A (en) * | 2014-04-17 | 2015-10-27 | 이성아 | Pellet for food manufacturing, the manufacturing method thereof, and the food manufactured method thereby for pellet |
| KR20190096506A (en) * | 2018-02-09 | 2019-08-20 | 최인석 | Manufacturing method of rice paper and kimbab using the rice paper |
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| KR20160083679A (en) * | 2015-01-02 | 2016-07-12 | 박선애 | Method of using rice paper boogak, and manufactured by a manufacturing method boogak |
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- 2021-11-15 WO PCT/KR2021/016663 patent/WO2022119175A1/en active Application Filing
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150061627A (en) * | 2012-12-18 | 2015-06-04 | 씨제이제일제당 (주) | Laver-snack made of laver and cereal sheets and a process for the production thereof |
| KR20150120221A (en) * | 2014-04-17 | 2015-10-27 | 이성아 | Pellet for food manufacturing, the manufacturing method thereof, and the food manufactured method thereby for pellet |
| KR20190096506A (en) * | 2018-02-09 | 2019-08-20 | 최인석 | Manufacturing method of rice paper and kimbab using the rice paper |
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| JP2023551809A (en) | 2023-12-13 |
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