KR20230049138A - Method of manufacturing seasoned laver using red ginseng and postbiotics - Google Patents

Method of manufacturing seasoned laver using red ginseng and postbiotics Download PDF

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KR20230049138A
KR20230049138A KR1020210131363A KR20210131363A KR20230049138A KR 20230049138 A KR20230049138 A KR 20230049138A KR 1020210131363 A KR1020210131363 A KR 1020210131363A KR 20210131363 A KR20210131363 A KR 20210131363A KR 20230049138 A KR20230049138 A KR 20230049138A
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laver
postbiotics
weight
red ginseng
seasoned
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KR1020210131363A
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Korean (ko)
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김성현
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주식회사 블루존
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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
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • 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
    • 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
    • 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
    • A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
    • 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
    • A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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  • 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)
  • Mycology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)

Abstract

The present invention relates to a method for producing seasoned laver using red ginseng and postbiotics, which can firstly help strengthen immunity and prevent or relieve alcoholic hangovers by reducing the amount of salt added to laver as much as possible and adding postbiotics, red ginseng, and onion peel ingredients, and can secondly diversify uses of laver and contribute to expansion of sales channels of farmers and fishermen and promotion of overseas exports by allowing the laver to be used as a side dish or eaten as a snack and consumed after exercise. The method of producing seasoned laver using red ginseng and postbiotics consists of the steps of: a) preparing a seasoning composition by mixing a postbiotic mixture and flavored salt and at a ratio of 1:3, wherein the postbiotic mixture is obtained by adding 0.5 to 10 wt% of postbiotics (lactobacillus cultured dried product, V133), 14 to 20 wt% of red ginseng extract, 35.5 to 40 wt% of onion peel extract, and 30 to 50 wt% of maltodextrin into a mixer, then mixing the same for 60 minutes, and obtaining extract powders using a spray dryer at 185-200℃; b) adding and applying 60 to 80 wt% of corn oil and 20 to 40 wt% of the seasoning composition of the step a) on a dried laver roasted at 150-200 ℃ at a transfer rate that the oil is pumped once every four times the laver passes by (the amount of oil pumped is about 32 wt% of the final seasoned laver product) in a first roasting of seasoned laver; and c) drying the seasoned laver of the step b) at 350-400℃, in a second roasting of seasoned laver.

Description

홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법{Method of manufacturing seasoned laver using red ginseng and postbiotics} Method of manufacturing seasoned laver using red ginseng and postbiotics {Method of manufacturing seasoned laver using red ginseng and postbiotics}

본 발명은 홍삼과 포스트바이오틱스(postprobiotics)를 이용한 조미김의 제조방법에 관한 것으로, 김에 첨가된 소금량을 최대한 줄이고 포스트바이오틱스, 홍삼 및 양파껍질의 함유성분을 첨가하여 면역력 강화는 물론, 알콜성 숙취 예방 또는 해소에 도움을 줄 수 있으며, 술안주로 사용하거나 간식으로 바로 먹을 수 있도록 함과 동시에 운동 후에 섭취가 가능할 수 있도록 하여 김의 활용도를 다각화함으로써 농어민의 판로 확대 및 해외 수출 촉진에 기여할 수 있도록 하기 위함이다.The present invention relates to a method for manufacturing seasoned seaweed using red ginseng and postprobiotics, which reduces the amount of salt added to seaweed as much as possible and adds ingredients of postbiotics, red ginseng and onion peel to strengthen immunity, alcohol It can help prevent or relieve sexual hangover, and it can be used as a side dish for drinking or eaten right away as a snack, and at the same time, it can be consumed after exercise, thereby diversifying the utilization of seaweed, thereby contributing to the expansion of farmers and fishermen's markets and promotion of overseas exports. in order to allow

조미김은 마른김을 기름으로 처리한 후 조미료, 소금 등으로 가공한 것으로, 식생활의 고급화와 웰빙(well-being) 식품의 열풍으로 건강기능성을 요하는 조미김이 출시되고 있다. 일반적인 김을 굽는 과정에서 양파, 홍삼 등이 혼합된 조미김의 제조방법의 예는, 조미하여 구워진 김으로부터 양파 및 홍삼의 특유의 맛과 향을 느낄 수 있도록 하는 조미김의 제조 방법이 다양하게 제공하고 있다.Seasoned seaweed is processed with seasonings, salt, etc. after treating dried seaweed with oil. Seasoned seaweed requiring health functionalities is being released due to the high quality of dietary life and the craze for well-being food. As an example of the method of manufacturing seasoned laver mixed with onions and red ginseng in the process of roasting general laver, various methods of manufacturing seasoned laver that allow you to feel the unique taste and aroma of onions and red ginseng from seasoned and baked laver are provided. are doing

양파의 조미김 가공방법으로는 국내특허등록번호 제10-2027893호가 제공되어 있으며, 이는 양파분말 45∼80중량%, 고추냉이오일 8∼15중량%, 리프알코올(Leaf alcohol) 2∼10중량%, 말토덱스트린 10∼30중량%를 혼합기에 투입한 후 60분 동안 고르게 혼합하는 양파 혼합엑기스 혼합단계와; 옥배유 75∼92중량%, 참기름 3∼10중량%, 맛소금 1.0∼3.0중량%, 양파 혼합엑기스 3.0∼9.5중량%, 고추씨기름 1.0∼2.5중량%를 혼합하여 김에 도포할 조미액을 혼합하는 조미액 혼합단계와; 선별된 생(生) 김을 150-200℃로 가온되는 1차 구이를 통과시킴과 동시에 로울러 형태의 기름봉을 이용하여 김의 표면에 조미액을 고르게 도포하는 조미액 도포단계와; 1차 구이를 통과하면서 조미액이 도포된 김을 350-400℃의 온도로 유지되는 구이를 통과시켜 김의 표면에 도포된 조미액 중 양파성분이 타지 않을 정도로 구워지도록 하고, 연속적으로 150-200℃로 유지되는 구이를 통과시켜 상대적으로 강한 열에 의하여 김이 완전히 구워지도록 하는 한편, 마지막으로 350-400 ℃로 유지되는 구이를 통과시켜 맛에 뜸이 들도록 구워지도록 하는 방식에 의하여 조미액이 도포된 김을 각각 다른 온도로 유지되는 다수개의 구이를 연속적으로 통과시키면서 구워주는 2차 구이단계를 포함하여 구성된 것으로 이루어진다.Korean Patent Registration No. 10-2027893 is provided as an onion seasoning laver processing method, which contains 45 to 80% by weight of onion powder, 8 to 15% by weight of wasabi oil, and 2 to 10% by weight of leaf alcohol. , An onion mixture extract mixing step of adding 10 to 30% by weight of maltodextrin to a mixer and then mixing it evenly for 60 minutes; Seasoning solution mixing step of mixing 75 to 92 wt% of corn oil, 3 to 10 wt% of sesame oil, 1.0 to 3.0 wt% of seasoning salt, 3.0 to 9.5 wt% of onion mixture extract, and 1.0 to 2.5 wt% of red pepper seed oil to mix the seasoning solution to be applied to seaweed. and; A seasoning liquid application step of passing the selected fresh seaweed through primary roasting heated to 150-200 ° C and at the same time using a roller-shaped oil rod to evenly apply the seasoning liquid to the surface of the seaweed; While passing through the primary roasting, the seaweed coated with the seasoning liquid passes through the roasting maintained at a temperature of 350-400℃ so that the onion component in the seasoning liquid applied to the surface of the seaweed is roasted to the extent that it does not burn, and is continuously roasted at 150-200℃. The seaweed coated with the seasoning liquid is baked through a roasting process maintained at 350-400 ° C. It consists of a second roasting step of baking while continuously passing a plurality of roasts maintained at different temperatures.

양파껍질의 주요 함유성분인 퀴에르세틴(quercetin)이 유지의 산패를 방지해 주는 국내특허등록번호 제10-0757770호에는 기능성 강화 및 유통기한이 연장된 조미김을, 국내특허등록번호 제10-1342757호에는 홍삼을 이용한 조미김을, 그리고 국내특허등록번호 제10-2029008호에는 홍삼향과 분말이 순차 첨가된 저염 기능성 맛김 제조방법을 제공하고 있다. Domestic Patent Registration No. 10-0757770, in which quercetin, a major component of onion skin, prevents oil from rancidity, has seasoned laver with enhanced functionality and extended shelf life, and Korean Patent Registration No. 10-0757770. No. 1342757 provides seasoned seaweed using red ginseng, and Korean Patent Registration No. 10-2029008 provides a method for manufacturing low-salt functional seaweed in which red ginseng flavor and powder are sequentially added.

한편, 포스트바이오틱스는 생균(프로바오틱스)과 대사(발효)산물(프리바이오틱스)들을 열처리 등에 의해 균의 성장이 일어나지 못하도록 한 형태로 균체성분과 대사(발효)산물은 직접 또는 간접적으로 장내 면역을 조절한다고 알려져 있다(Aguilar-Toal & JE et al., Trends Food Sci Technol, 2018). 균체성분으로 세포질(cytoplasm), 세포벽(cell wall), 리포테이코산(lipoteichoic acid), 테이코산 (eichoic acid), 펩티도글리칸(peptidoglycan), DNA 등이 있으며, 대사(발효)산물은 유기산(organic acid), 단쇄지방산(short chain fatty acid), 다당류(polysaccharides) 등을 포함하고 있다. 대표적인 부산물인 유기산은 면역세포가 집결되어 있는 파이엘판을 자극하여 면역물질이 나오게 하며 주변의 유해물질을 억제하는 작용을 한다. 국내특허등록번호 제10-2251295호에는 락토바실러스 살리바리우스 V133 균주(수탁번호 : KCTC18732P)의 사균체를 유효성분으로 함유하는 숙취 예방 또는 해소용 조성물을 약리작용 및 식품첨가제로 쓰이는 포스트바이오틱스의 사례를 제공해 주고 있다. 이와 같이 상기의 효능을 가진 유산균배양건조물인 포스트바이오틱스를 김에 응용되거나 또는 제조한 사례는 없다.On the other hand, postbiotics is a form in which live bacteria (probiotics) and metabolic (fermentation) products (prebiotics) are prevented from growing by heat treatment, etc. It is known to regulate immunity (Aguilar-Toal & JE et al., Trends Food Sci Technol, 2018). Cell body components include cytoplasm, cell wall, lipoteichoic acid, eichoic acid, peptidoglycan, and DNA. Metabolic (fermentation) products are organic acids ( organic acids), short chain fatty acids, and polysaccharides. Organic acid, a typical by-product, stimulates Piel plate, where immune cells are concentrated, to produce immune substances and suppresses surrounding harmful substances. Korean Patent Registration No. 10-2251295 discloses a composition for preventing or relieving a hangover containing dead cells of the Lactobacillus salivarius V133 strain (Accession No.: KCTC18732P) as an active ingredient, a case of postbiotics used as a pharmacological action and food additive. is providing In this way, there is no case in which postbiotics, which is a lactic acid bacteria cultured product having the above efficacy, is applied to seaweed or manufactured.

조미김에 첨가되어 있는 소금으로 인하여 과량 복용할 경우 고혈압 등 건강의 부작용을 일으킬 수가 있으므로 소금량을 최대한 줄이고 포스트바이오틱스 등의 함유성분을 첨가하여 건강에 유익한 조미김의 활용도를 다각화할 필요가 있다. Due to the salt added to seasoned seaweed, excessive intake can cause adverse health effects such as high blood pressure, so it is necessary to diversify the use of seasoned seaweed beneficial to health by reducing the amount of salt as much as possible and adding ingredients such as postbiotics.

국내특허등록번호 제10-2027893호Domestic Patent Registration No. 10-2027893 국내특허등록번호 제10-0757770호Domestic Patent Registration No. 10-0757770 국내특허등록번호 제10-1342757호Domestic Patent Registration No. 10-1342757 국내특허등록번호 제10-2029008호Domestic Patent Registration No. 10-2029008 국내특허등록번호 제10-2251295호Domestic Patent Registration No. 10-2251295 국내특허등록 제10-1453052*Domestic Patent Registration No. 10-1453052*

본 발명은 상기와 같은 문제점을 감안하여 이를 해소하고자 발명된 것으로,The present invention was invented to solve the problem in view of the above problems,

첫째, 김에 첨가된 소금량을 최대한 줄이고 포스트바이오틱스, 홍삼 및 양파껍질의 함유성분을 첨가하여 면역력 강화는 물론 알콜성 숙취 예방 또는 해소에 도움을 줄 수 있으며, First, by reducing the amount of salt added to seaweed as much as possible and adding ingredients such as postbiotics, red ginseng and onion peel, it can help prevent or relieve alcoholic hangovers as well as strengthen immunity.

둘째, 술안주로 사용하거나 간식으로 바로 먹을 수 있도록 함과 동시에 운동 후에 섭취가 가능할 수 있도록 하여 김의 활용도를 다각화함으로써 농어민의 판로 확대 및 해외 수출 촉진에 기여하는데 목적이 있다. Second, the purpose is to contribute to expanding the market for farmers and fishermen and promoting overseas exports by diversifying the utilization of seaweed by allowing it to be used as a side dish or eaten immediately as a snack, and at the same time to be consumed after exercise.

상기 목적을 달성하기 위한 본 발명의 과제 해결 수단 구성은,The configuration of the problem solving means of the present invention for achieving the above object is,

a) 포스트바이오틱스(유산균배양건조물, V133) 0.5~10중량%, 홍삼 추출물 14~20중량%, 양파껍질 추출물 35.5~40중량%, 말토덱스트린 30~50중량%를 혼합기에 투입한 후 60분 동안 혼합하여 185~200℃ 온도에서 스프레이 드라이어(spray dryer)로 추출분말을 얻는 포스트바이오틱스혼합물과 맛소금의 비율을 1:3으로 혼합하는 조미조성물의 준비단계; b) 1차 조미김 구이에서는 150-200℃ 온도에서 구워진 김이 4회 지나갈때마다 1회 기름을 펌핑(펌핑해주는 기름양은 최종 조미김 제품 무게의 약 32%) 해주는 이송속도로, 마른김에 옥배유 60~80중량% 와 상기 a) 단계의 조미조성물 20~40중량%를 투입하여 도포하는 단계와; c) 2차 조미김 구이에서는 350-400℃ 온도에서 건조하는 단계; 로 이루어지는 것을 특징으로 하는 포스트바이오틱스를 이용한 조미김의 제조방법으로 이루어진다.a) After adding 0.5 to 10% by weight of postbiotics (lactic acid bacteria cultured dried product, V133), 14 to 20% by weight of red ginseng extract, 35.5 to 40% by weight of onion skin extract, and 30 to 50% by weight of maltodextrin, 60 minutes Preparing a seasoning composition by mixing a postbiotics mixture obtained by mixing while mixing with a spray dryer at a temperature of 185 to 200 ° C. to obtain an extract powder and taste salt in a ratio of 1: 3; b) In the first seasoned seaweed roasting, oil is pumped once every four times the seaweed roasted at 150-200℃ passes (the amount of oil pumped is about 32% of the weight of the final seasoned seaweed product) at a conveying speed, and the dried seaweed is coated with jade oil. Applying 60 to 80% by weight and 20 to 40% by weight of the seasoning composition of step a); c) drying at a temperature of 350-400 ° C in the second seasoned seaweed roasting; It consists of a method for producing seasoned seaweed using postbiotics, characterized in that consisting of.

이상과 같은 구성으로 이루어지는 본 발명에 따른 포스트바이오틱스를 이용한 조미김의 제조방법은, 상기 목적에서 설명한 바와 같이 첫째, 김에 첨가한 소금량을 최대한 줄이고 포스트바이오틱스, 홍삼 및 양파껍질의 함유성분을 첨가하여 면역력 강화는 물론 알콜성 숙취 예방 또는 해소에 도움을 줄 수 있으며, 둘째, 술안주로 사용하거나 간식으로 바로 먹을 수 있도록 함과 동시에 운동 후에 섭취가 가능할 수 있도록 하여 김의 활용도를 다각화함으로써 농어민의 판로 확대 및 해외 수출 촉진에 기여하는데 목적이 있다. As described above, the method for manufacturing seasoned seaweed using postbiotics according to the present invention having the above configuration is as described above. Second, it can be used as a side dish or eaten right away as a snack, and at the same time, it can be consumed after exercise, diversifying the utilization of seaweed to improve the health of farmers and fishermen. The purpose is to contribute to expanding sales channels and promoting overseas exports.

도 1은 본 발명의 홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법 공정도.1 is a process diagram of the manufacturing method of seasoned seaweed using red ginseng and postbiotics of the present invention.

본 발명의 홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법을 도 1의 공정도를 참조하여 상세하게 설명하면 다음과 같다.The manufacturing method of seasoned seaweed using red ginseng and postbiotics of the present invention will be described in detail with reference to the process diagram of FIG. 1.

본 발명의 홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법은, 도 1에 나타낸 바와 같이 a) 포스트바이오틱스(유산균배양건조물, V133) 0.5~10중량%, 홍삼 추출물 14~20중량%, 양파껍질 추출물 35.5~40중량%, 말토덱스트린 30~50중량%를 혼합기에 투입한 후 60분 동안 혼합하여 185~200℃에서 스프레이 드라이어(spray dryer)로 추출분말을 얻는 포스트바이오틱스혼합물과 맛소금의 비율을 1:3으로 혼합하는 조미조성물의 준비단계 b) 1차 조미김 구이에서는 150-200℃에서 구워진 김이 4회 지나갈때마다 1회 기름을 펌핑(펌핑해주는 기름양은 최종 조미김 제품 무게의 약 32%) 해주는 이송속도로, 마른김에 옥배유 60~80중량%와 상기 a) 단계의 조미조성물 20~40중량%를 투입하여 도포하는 단계와 c) 2차 조미김 구이에서는 350-400℃에서 , 건조하는 단계 로 이루어지는 것을 특징으로 하는 포스트바이오틱스를 이용한 조미김의 제조방법으로 이루어진다.As shown in Figure 1, the manufacturing method of seasoned seaweed using red ginseng and postbiotics of the present invention is a) 0.5 to 10% by weight of postbiotics (lactic acid bacteria cultured dried product, V133), 14 to 20% by weight of red ginseng extract, onion 35.5 to 40% by weight of peel extract and 30 to 50% by weight of maltodextrin are added to a mixer and mixed for 60 minutes to obtain an extract powder with a spray dryer at 185 to 200 ° C. Ratio of postbiotics mixture and taste salt in the ratio of 1:3 b) In the first roasting of seasoned seaweed, oil is pumped once every four times the seaweed baked at 150-200℃ passes (the amount of oil pumped is about the weight of the final seasoned seaweed product). 32%), the step of applying 60 to 80% by weight of corn oil and 20 to 40% by weight of the seasoning composition of step a) to dry seaweed at a feed rate of 32%), and c) in the second seasoning seaweed roasting at 350-400 ° C, It consists of a method for producing seasoned seaweed using postbiotics, characterized in that it consists of a drying step.

상기와 같은 방법으로 제조되는 홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법에서 사용되는 각 원료의 효능에 대하여 설명하면 다음과 같다.The efficacy of each raw material used in the manufacturing method of seasoned seaweed using red ginseng and postbiotics prepared by the above method is as follows.

첫째, 포스트바이오틱스의 효능은, 유익균은 빠르게 증식하고 유해균은 억제시키는 효능이 있으며, 생리활성에 대해 내산성, 내담즙성 및 장부착능(특허등록 제10~1098946호)이 있다. 이와 아울러, 본 발명의 포스트바이오틱스로 사용된 락토바실러스 살리바리우스 V133은 세포 독성이 없는 약리작용과 식품첨가제로 사용이 가능하며, 알코성 숙취 예방 또는 해소에 효과가 있음은 물론 열에 강하고 pH에 영향을 받지 않아 다양한 형태의 제제로 가공이 가능한 장점이 있다. First, the efficacy of postbiotics is to rapidly proliferate beneficial bacteria and suppress harmful bacteria, and has acid resistance, bile resistance, and intestinal adhesion (Patent Registration Nos. 10-1098946) for physiological activity. In addition, Lactobacillus salivarius V133 used as the postbiotics of the present invention has no cytotoxic pharmacological action and can be used as a food additive, is effective in preventing or relieving alcoholic hangovers, is resistant to heat and affects pH It has the advantage that it can be processed into various types of formulations without being subjected to

둘째, 홍삼의 효능은, 약용식물로 다양한 사포닌을 많이 함유하고 있어 원기를 회복하고 신체허약, 면역력 증진과 피로개선, 항노화, 항피로 물론 권태 식욕부진, 구토, 설사에 쓰일 뿐만 아니라 간건강 기능성까지 효능이 있다. 또한 홍삼의 약리작용은 제조과정에서 따라 인삼의 주요 약리작용을 하는 진세노사이드의 화학구조가 변화하여 항암성분, 항당뇨, 간기능 해독작용, 중금속 해독 성분 등 수삼에 없는 성분 함유량이 새로 생겨나거나 몇 배로 커진다고 보고된 바 있다.Second, the efficacy of red ginseng is a medicinal plant that contains a lot of various saponins, so it is used for restoring vitality, improving physical weakness, improving immunity and improving fatigue, anti-aging, anti-fatigue, as well as boredom, anorexia, vomiting, and diarrhea, as well as liver health functionalities. effective up to In addition, the pharmacological action of red ginseng changes the chemical structure of ginsenoside, which is the main pharmacological action of ginseng, depending on the manufacturing process, resulting in new content of ingredients that are not found in fresh ginseng, such as anti-cancer, anti-diabetic, liver function detoxification, and heavy metal detoxification. It has been reported to increase several times.

셋째, 양파껍질의 효능은, 식물유래 플라보노이드계(flavonoid)의 페놀화합물로서 지방의 산패를 막아주는 퀘르세틴 성분이 다량 함유되어 있는 면역력의 강화식품이다. 특히 양파껍질은 양파에 비해 48배의 퀘르세틴 성분이 다량 함유되어 있을 뿐만 아니라 강력한 항산화제(anti-oxidant)로서 항동맥경화, 항균작용, 콜레스테롤 저하, 항암, 항바이러스 및 항알러지 활성을 지니고 있다. 케르세틴이 많이 함유되어 있는 식품을 섭취하면 혈압강하와 당뇨, 체중감소 등의 다이어트, 면역기능 강화 및 적혈구 막의 지질과산화 저해효과 등에 효능이 있다고 알려져 있다. 또한 국내특허등록 제10-1453052호에 나타난 바와 같이 양파껍질의 열수추출물이 당뇨병 및 혈관질환 예방, 개선 또는 치료 효과가 있음을 제공하고 있다.Third, the efficacy of onion peel is a plant-derived flavonoid phenolic compound, which is an immunity-enhancing food containing a large amount of quercetin, which prevents rancidity of fat. In particular, onion skin contains 48 times more quercetin than onion, and as a powerful anti-oxidant, it has anti-arteriosclerosis, antibacterial action, cholesterol lowering, anticancer, antiviral and anti-allergic activities. Eating foods high in quercetin is known to be effective in lowering blood pressure, diabetes, weight loss, strengthening immune function, and inhibiting lipid peroxidation of red blood cell membranes. In addition, as shown in Korean Patent Registration No. 10-1453052, hot-water extracts of onion skins are effective in preventing, improving or treating diabetes and vascular diseases.

넷째, 김의 효능은, 단백질과 비타민이 많은 식품이며 칼륨, 칼슘, 아연 등 무기물을 많이 함유하고 있어 영양이 풍부한 알카리 식품이다. 비타민은 비타민 A, 비타민 B1, B2, B6 및 B12 등이 함유되어 있는데, 특히 B2가 많이 들어 있으며, 비타민 C는 채소에 비해 안정성이 뛰어나다고 알려져 있다. 또한 김에는 칼슘이 많이 함유되어 있어서 뼈를 튼튼하게 하고 골다공증을 예방하는 효과가 있으며, 콜로스테롤을 체외로 배설시키는 작용을 하는 성분이 함유되어 있어 동맥경화 및 고혈압 예방하는 효과가 있음은 물론, 근육감소 방지, 눈건강, 혈액순환, 뇌건강 및 항암효과 등에 대해 약리작용이 있다고 한다.Fourth, the effect of seaweed is that it is a food rich in protein and vitamins, and contains a lot of minerals such as potassium, calcium, and zinc, so it is a nutrient-rich alkaline food. Vitamins include vitamin A, vitamin B 1, B 2, B 6 and B 12 , etc., in particular, a large amount of B 2 is contained, and vitamin C is known to have excellent stability compared to vegetables. In addition, seaweed contains a lot of calcium, which is effective in strengthening bones and preventing osteoporosis, and contains ingredients that act to excrete cholesterol out of the body, which is effective in preventing arteriosclerosis and high blood pressure, as well as strengthening muscles. It is said to have pharmacological effects on reduction prevention, eye health, blood circulation, brain health, and anti-cancer effects.

상기와 같은 효능을 갖는 각 원료를 이용한 본 발명의 포스트바이오틱스를 이용한 조미김의 제조방법을 각 단계별로 구분하여 실시 예를 설명하면 다음과 같다.The manufacturing method of seasoned seaweed using the postbiotics of the present invention using each raw material having the above efficacy is described in each step, and examples are described as follows.

a) 단계a) step

본 발명의 a) 포스트바이오틱스(유산균배양건조물, V133) 0.5~10중량%, 홍삼 추출물 14~20중량%, 양파껍질 추출물 35.5~40중량%, 말토덱스트린 30~50중량%를 혼합기에 투입한 후 60분 동안 혼합하여 185~200℃에서 스프레이 드라이어(spray dryer)로 추출분말을 얻는 포스트바이오틱스혼합물과 맛소금의 비율을 1:3으로 혼합하는 조미조성물의 준비단계로써,of the present invention a) 0.5 to 10% by weight of postbiotics (lactic acid bacteria cultured dried product, V133), 14 to 20% by weight of red ginseng extract, 35.5 to 40% by weight of onion peel extract, and 30 to 50% by weight of maltodextrin were added to the mixer As a preparation step of a seasoning composition in which the ratio of the postbiotics mixture and the taste salt to obtain an extract powder is mixed with a spray dryer at 185 ~ 200 ℃ by mixing for 60 minutes and the ratio of taste salt is 1: 3,

상기 포스트바이오틱스를 사용하는 이유는, 김에 포스트바이오틱스를 첨가함으로써 면역력 강화는 물론 술안주시 알코올성 숙취예방 또는 해소를 하기 위함이다. 포스트바이오틱스 0.5~10중량%는 0.5중량% 미만일 경우 함유성분이 약해져 효과를 내지 못할 문제점이 생기며, 10중량% 이상을 사용할 경우 신맛이 나는 문제점과 경제적으로 바람직하지 못하므로, 더욱 바람직하게는 5~8중량%를 함유하는 것이 가장 이상적이라고 볼 수 있다.The reason for using the postbiotics is to strengthen immunity by adding postbiotics to seaweed, as well as to prevent or relieve alcoholic hangovers during snacks. If 0.5 to 10% by weight of postbiotics is less than 0.5% by weight, the ingredients are weakened and there is a problem that the effect cannot be obtained. It can be seen that containing ~ 8% by weight is the most ideal.

홍삼 추출물은 홍삼의 고유의 맛과 향을 내기 위해, 품질이 우수한 6년근 수삼을 장시간 증기로 쪄서 익혀 말린 담황갈색을 띠는 홍삼 100g에 물 1,500㎖를 넣고 저온에서 2~3일 동안 1,000㎖로 농축한 홍삼 추출물을 사용한다. 본 발명에 사용된 홍삼 추출물 14~20중량%는 14중량% 미만을 사용할 경우 홍삼의 고유의 맛과 향이 떨어지지는 문제점이 발생하며, 20중량% 이상일 경우 포스트바이오틱스 혼합물의 분말을 만드는데 어려움이 있으므로, 더욱 바람직하게 16~18중량%를 사용하는 것이 가장 이상적이라 할 수 있다.Red ginseng extract is made by steaming 6-year-old fresh ginseng of excellent quality for a long time and drying it by adding 1,500 ml of water to 100 g of light yellowish brown red ginseng and boiling it at low temperature for 2 to 3 days. Concentrated red ginseng extract is used. Red ginseng extract of 14 to 20% by weight used in the present invention has a problem that the unique taste and aroma of red ginseng is deteriorated when less than 14% by weight is used, and when it is more than 20% by weight, it is difficult to make a powder of a postbiotics mixture. , More preferably, it can be said that it is most ideal to use 16 to 18% by weight.

양파껍질 추출물은 가을철에 수학하고 버려진 양파껍질을 깨끗이 씻어 건조한 후, 양파껍질 100g에 물 2,000㎖ 넣고 80~100℃에서 2~3시간 끓어서 얻은 추출물을 사용하며, 2회 추출하여 혼합하여 사용해도 좋다. 양파껍질 추출물 35.5~40중량%, 35,5중량% 미만을 사용할 경우 유지의 산패의 저하로 저장의 안정성이 떨어지는 문제점이 발생하고, 40중량% 이상일 경우 포스트바이오틱스 혼합물의 분말가공에 어려움이 있으므로, 더욱 바람직하게 38중량%를 사용하는 것이 가장 이상적이라 할 수 있다.The onion peel extract is used after washing and drying the discarded onion peels after harvesting in the fall, adding 2,000 ml of water to 100 g of onion peel and boiling at 80-100 ° C for 2-3 hours. . When 35.5 to 40% by weight of onion peel extract and less than 35.5% by weight are used, there is a problem of poor storage stability due to a decrease in rancidity of the oil, and when it is more than 40% by weight, it is difficult to process the postbiotics mixture into powder. , more preferably using 38% by weight is the most ideal.

상기의 포스트바오틱스, 홍삼 및 양파껍질 추출물에 말토덕스트린 30~50중량%를 넣고 분말화하는 이유는 포스트바이오틱스 혼합물과 맛소금과의 가공성을 높이기 위함이다. 이때, 말토덱스트린의 첨가는 30~50중량%가 가장 바람직하나, 30중량% 미만일 경우 얻고자 하는 추출분말이 적게 얻어지는 어려움이 있고, 50중량% 이상일 경우 추출분말의 농도가 적어지는 문제점이 발생한다.The reason why 30 to 50% by weight of maltoductxtrin is added to the above postbiotics, red ginseng and onion peel extracts and powdered is to improve the processability of the postbiotics mixture and seasoning salt. At this time, the addition of maltodextrin is most preferably 30 to 50% by weight, but if it is less than 30% by weight, there is a difficulty in obtaining less extracted powder, and if it is more than 50% by weight, the concentration of the extracted powder is reduced. .

맛소금은 정제염에 글루탐산나트륨, 소금 등이 함유된 것을 사용한다. 본 발명의 조미조성물이 맛소금이 많이 함유할 경우 건강의 부작용이 발생할 우려가 있으므로 포스트바이오틱스 혼합물과 맛소금의 비율을 1:3으로 혼합하여 사용하는 것이 가장 이상적이라 할 수 있다. For seasoning salt, refined salt containing sodium glutamate and salt is used. If the seasoning composition of the present invention contains a lot of taste salt, side effects on health may occur. Therefore, it is most ideal to mix the postbiotics mixture and taste salt at a ratio of 1:3.

b) 단계b) step

본 발명의 b) 1차 조미김 구이에서는 150-200℃에서 구워진 김이 4회 지나갈때마다 1회 기름을 펌핑(펌핑해주는 기름양은 최종 조미김 제품 무게의 약 32%) 해주는 이송속도로, 마른김에 옥배유 60~80중량%와 상기 a) 단계의 조미조성물 20~40중량%를 투입하여 도포하는 단계로써, 1차 조미김 구이의 온도 150-200℃는 에서 구워진 김이 4회 지나갈때마다 1회 기름을 펌핑(펌핑해주는 기름양은 최종 조미김 제품 무게의 약 32%) 해주는 이송속도로 유지함이 바람직한데 그 이유는, 200℃ 미만일 경우 건조시간이 오래 걸려 생산성이 떨어지고, 230℃ 이상을 초과하면 건조가 신속하게 이루어짐으로 생산성 향상에는 장점이 있으나 조미조성물의 도포에 어려움이 발생하므로, 더욱 바람직하게는 200℃ 온도에서 조미김을 굽는 것이 가장 바람직하다.b) In the first seasoned seaweed roasting of the present invention, oil is pumped once every four times the seaweed baked at 150-200 ° C passes (the amount of oil pumped is about 32% of the weight of the final seasoned seaweed product), A step of applying 60 to 80% by weight of jade oil and 20 to 40% by weight of the seasoning composition of step a) to seaweed, and the temperature of the first seasoned seaweed roasting is 150-200 ° C. It is desirable to maintain the conveying speed that pumps the sashimi oil (the amount of oil pumped is about 32% of the weight of the final seasoned laver product). Since drying is performed quickly, there is an advantage in improving productivity, but difficulties arise in applying the seasoning composition, so it is most preferable to bake seasoned laver at a temperature of 200 ° C.

이때, 마른김에 옥배유를 도포하는 것은 조미김의 식감을 좋게 하기 위함으로 옥배유 도포는 60~80중량%를 유지함이 바람직하며, 60중량% 미만일 경우 옥배유가 고르게 분산되지 않는 문제점이 발생하고, 80중량% 이상일 경우 과량의 옥배우로 인해 식감이 떨어짐으로 70중량%로 도포함이 가장 바람직하다. 그리고 상기 a) 단계의 조미조성물은 조미김의 맛과 품질을 좌우하는 중요한 요소 중의 하나인데, 이는 조미조성물 20~40중량%로 도포함은 20중량% 미만일 경우 맛의 저하를 가져오고, 40중량% 이상일 경우 너무 짠맛이 나는 문제점이 발생하므로, 더욱 바람직하게는 30중량%로 도포함이 가장 이상적이라고 볼 수 있다. At this time, the application of jade oil to the dried seaweed is to improve the texture of the seasoned seaweed, so it is preferable to maintain 60 to 80% by weight of jade oil. If it is more than %, it is most preferable to apply it at 70% by weight because the texture is deteriorated due to excessive jade actor. In addition, the seasoning composition of step a) is one of the important factors influencing the taste and quality of seasoned seaweed, which means that application of 20 to 40% by weight of the seasoning composition results in a decrease in taste when less than 20% by weight, and 40% by weight of the seasoning composition. If it is more than %, the problem of too salty taste occurs, so it can be seen that it is most ideal to apply more preferably at 30% by weight.

c) 단계c) step

본 발명의 c) 단계는, 2차 조미김 구이에서 350-400℃에서 로 건조하는 단계로써, 350-400℃에서 조미김을 굽는 것은 290℃ 미만일 경우 조미김이 바싹 바싹거리는 점이 떨어지고, 400℃ 이상일 경우 조미김이 너무 바싹 바싹거리는 문제점이 발생하므로, 더욱 바람직하게는 350℃에서 조미김을 굽는 것이 가장 이상적이라고 할 수 있다. Step c) of the present invention is a step of drying the seasoned seaweed at 350-400 ° C in the secondary roasting of seasoned seaweed, and baking the seasoned seaweed at 350-400 ° C is less than 290 ° C. In the case of the above, the seasoned seaweed is too tight, so it is more preferable to bake the seasoned seaweed at 350 ° C.

Claims (1)

a) 포스트바이오틱스(유산균배양건조물, V133) 0.5~10중량%, 홍삼 추출물 14~20중량%, 양파껍질 추출물 35.5~40중량%, 말토덱스트린 30~50중량%를 혼합기에 투입한 후 60분 동안 고르게 혼합하여 185~200℃에서 스프레이 드라이어(spray dryer)로 추출분말을 얻는 포스트바이오틱스혼합물과 맛소금의 비율을 1:3으로 혼합하는 조미조성물의 준비 단계;
b) 1차 조미김 구이에서는 150-200℃에서 구워진 김이 4회 지나갈때마다 1회 기름을 펌핑(펌핑해주는 기름양은 최종 조미김 제품 무게의 약 32%) 해주는 이송속도로 마른김에 옥배유 60~80중량%와 상기 a) 단계의 조미조성물 20~40중량%를 투입하여 도포하는 단계와;
c) 2차 조미김 구이에서는 350-400℃에서 상기 b)의 조미김을 건조하는 단계; 로 이루어지는 것을 특징으로 하는 홍삼과 포스트바이오틱스를 이용한 조미김의 제조방법.a) After adding 0.5 to 10% by weight of postbiotics (lactic acid bacteria cultured dried product, V133), 14 to 20% by weight of red ginseng extract, 35.5 to 40% by weight of onion skin extract, and 30 to 50% by weight of maltodextrin, 60 minutes Preparing a seasoning composition of mixing a postbiotics mixture and taste salt at a ratio of 1:3 to obtain an extract powder with a spray dryer at 185 to 200 ° C by mixing evenly during the season;
b) In the first seasoned seaweed roasting, oil is pumped once every four times the seaweed roasted at 150-200℃ passes (the amount of oil pumped is about 32% of the weight of the final seasoned seaweed product), and the corn germ oil is 60~ Applying 80% by weight and 20 to 40% by weight of the seasoning composition of step a);
c) drying the seasoned laver of b) at 350-400° C. in the second roasting of seasoned seaweed; Method for producing seasoned seaweed using red ginseng and postbiotics, characterized in that consisting of.
KR1020210131363A 2021-10-05 2021-10-05 Method of manufacturing seasoned laver using red ginseng and postbiotics KR20230049138A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100757770B1 (en) 2005-12-29 2007-09-11 씨제이 주식회사 Seasoned laver to fortify its functionality and to extend its distribution period and Preparation method thereof
KR101342757B1 (en) 2012-10-30 2013-12-19 주식회사솔뫼에프엔씨 Manufacturing method for seasoned laver using red ginseng
KR101453052B1 (en) 2013-03-15 2014-10-23 원광대학교산학협력단 A composition containing onion skin hot water extracts as a active ingredient for the treatment of diabetes mellitus and blood vessel disease
KR102027893B1 (en) 2019-05-22 2019-10-02 이경모 The manufacturing method of seasoning laver and it's seasoning laver
KR102029008B1 (en) 2018-10-12 2019-10-11 농업회사법인 주식회사 더듦 Manufacturing method of toasted and seasoned laver with a functional food additives
KR102251295B1 (en) 2020-04-02 2021-05-12 주식회사 메디뉴트롤 A composition for preventing or relieving hangover of the comprising heat-killed lactobacillus salivarius v133 as an active ingredient

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100757770B1 (en) 2005-12-29 2007-09-11 씨제이 주식회사 Seasoned laver to fortify its functionality and to extend its distribution period and Preparation method thereof
KR101342757B1 (en) 2012-10-30 2013-12-19 주식회사솔뫼에프엔씨 Manufacturing method for seasoned laver using red ginseng
KR101453052B1 (en) 2013-03-15 2014-10-23 원광대학교산학협력단 A composition containing onion skin hot water extracts as a active ingredient for the treatment of diabetes mellitus and blood vessel disease
KR102029008B1 (en) 2018-10-12 2019-10-11 농업회사법인 주식회사 더듦 Manufacturing method of toasted and seasoned laver with a functional food additives
KR102027893B1 (en) 2019-05-22 2019-10-02 이경모 The manufacturing method of seasoning laver and it's seasoning laver
KR102251295B1 (en) 2020-04-02 2021-05-12 주식회사 메디뉴트롤 A composition for preventing or relieving hangover of the comprising heat-killed lactobacillus salivarius v133 as an active ingredient

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