KR101222332B1 - Laver seasoned with wasabi and manufacturing process of the same - Google Patents

Abstract

In the present invention, in the process of baking dried laver to enhance the application range of wasabi and laver further by making the seasoning with a seasoning liquid mixed with wasabi powder to feel the unique flavor and flavor of wasabi from the laver baked, the sale of laver A new horseradish seasoning laver and a method of manufacturing the same are disclosed to increase the profits of laver producers and processors as well as wasabi producers.

The manufacturing method of wasabi seasoning laver according to the present invention 45 to 80% by weight, horseradish powder 8 to 15% by weight, leaf alcohol (Leaf alcohol) 2 to 10% by weight, maltodextrin 10 to 30% by weight Wasabi mixed extract mixing step of mixing the wasabi mixed extract in powder form for mixing evenly for 30 minutes to 1 hour after the addition to the mixer; Seasoning solution for mixing seasoning liquid to be applied to seaweed by mixing 75 ~ 92% by weight of jade oil, 3 ~ 10% by weight of sesame oil, 1.0 ~ 3.0% by weight of salt, horseradish mixed extract 3.0 ~ 9.5% by weight and red pepper seed oil 1.0 ~ 2.5% by weight. Steps; A seasoning liquid application step of applying the seasoning liquid evenly to the surface of the seaweed by using a roller-shaped oil rod at the same time as passing the selected raw seaweed heated to 80-180 ° C; Pass the laver coated with seasoning liquid while passing it through the first roaster to keep the wasabi component in the seasoning liquid applied on the surface of laver so as not to burn, and continuously 280-335 ° C. The laver coated with seasoning liquid is passed through the roasting machine maintained at to allow the laver to be completely baked by relatively strong heat, and finally to pass through the roasting machine maintained at 295 to 310 ° C. to be baked to have steamed taste. A second roasting step of baking while continuously passing a plurality of roasters maintained at different temperatures; A counting and cutting step of counting the number of roasted wasabi seasoned laver as the end of the second roasting step and cutting it into a predetermined size; The cut wasabi seasoning laver is packaged so as not to be exposed to moisture, and the packaging step of the outer packaged wasabi seasoned laver.

Laver, wasabi, seasoning liquid, grilled

Description

Horseradish seasoning laver and manufacturing method {LAVER SEASONED WITH WASABI AND MANUFACTURING PROCESS OF THE SAME}

The present invention relates to horseradish seasoning laver and a method of manufacturing the same, and more particularly, in order to feel the unique flavor and flavor of wasabi from seaweed roasted seasoned with seasoning liquid mixed with wasabi powder during baking dried laver. Wasabi seasoning laver and its manufacturing method to expand the scope of wasabi and laver, and to promote the sale of laver to increase the profits of laver producers and processors, as well as horseradish producers It is about.

Generally, seaweed, also called Haitai, grows in the upper intertidal zones of the southern and northern hemispheres, and thins and dries algae that grow well in nitrogen-rich water, such as in areas where sewage drains. It is used to flavor food.

In Korea, farming is carried out at the beaches of Jeollanam-do and Gyeongsangnam-do, and seaweed grown for about 50 days is known to be moderately soft, with good color, fragrance, and good taste. Dried laver is called dried laver (乾 海苔), and is usually used as a variety of foods such as gimbap after roasting with salty oil paste on the surface.

Figure 1. Dry Seaweed

In this way, the nutritional composition of seaweed used as various ingredients in our diet is as follows.

Table 1. Nutritional Information of Laver (per 100g laver)

nutrient unit Dry steaming Roasted seaweed Seasoned Kim moisture % 11.1 6.2 4.6 protein g 38.8 40.9 38.4 Fat g 1.9 2.0 2.8 carbohydrate
Carbohydrate g 39.5 41.7 39.7 Fiber g 1.8 1.9 1.8 Ash g 6.9 7.3 12.7

Mineral
Calcium (Ca) Mg 390 410 210 Phosphorus (P) Mg 580 610 600 Iron (Fe) Mg 12.0 12.7 12.0 Sodium (Na) Mg 120 130 2,200

vitamin
B1 Mg 1.15 1.1 1.00 B2 Mg 3.40 3.20 2.90 C Mg 100 95 75 Niacin Mg 9.8 9.0 8.5 Carotene Μg 25,000 2,4000 22,000 A effect I.U 14,000 13,000 12,000
calorie
Kcal
300-400

Table 2. Comparison of Nutrition Facts of Seaweed (per 100g)

division beef Pork Early Iron (Fe) Six times 9x 20 times Calcium (Ca) 100 times 80 times 8 times Vitamin A 1,400 times 700 times 750 times

As can be seen in Table 1, seaweed contains a large amount of various minerals, such as sodium, calcium, phosphorus and iron, which are used as enzymes for metabolism in the body, and various essential amino acids and vitamins It is said to be abundantly contained.

In particular, as shown in Table 2, the seaweed is rich in vitamin A, which plays an important role in synthesizing rhodopsin, which contains a light-sensing component in the retina by binding to a protein called opsin (Opsin). It is known that it can prevent diseases such as night blindness if consumed steadily.

In addition, laver has high nutritional absorption and calories, and the laver's lipids contain about 50% of EPA (anicosarentaenoic acid), which lowers the amount of cholesterol in the blood clots and prevents the formation of blood clots in the blood vessels. Ingestion is known to be effective in preventing blood clots and myocardial infarction.

However, seaweed, which has a very useful function to the human body when ingested, is used as a food or side dish of gimbap, but has a problem that its application range is very limited because its taste and aroma are almost uniform.

On the other hand, Wasabi Koreana, a perennial herb belonging to the Brassicaceae family, also called sangyu, has been prescribed for fish poisoning or noodle poisoning, and is applied topically to rheumatism, neuralgia, etc. in oriental medicine.

Figure 2. Wasabi

Wasabi, as shown in Figure 2, has been widely known under the name 'wasabi' by grinding its roots in Japanese cuisine, especially as wasabi, which removes fishy fishy smell and isothiocyanic allyl, Since allyl isothiocyanate kills food poisoning bacteria such as Vibrio bacteria, it is widely used in fish dishes such as sashimi, sushi, noodles, and fish jelly.

The nutritional components of the wasabi are shown in Table 3 below.

Table 3. Nutrition facts table of wasabi (per 100 g of wasabi)

division
moisture
% protein
g Lipid
g carbohydrate Ash
g Calcium (Ca)
Mg Carbohydrate (g) Fiber (g) content 36.7 5.1 0.2 15.3 1.4 1.3 9.3

division
Phosphorus (P)
Mg Iron (Fe)
Mg vitamin calorie
Kcal A (I.U) B1 (mg) B2 (mg) C (mg) content 72 0.8 150 0.15 0.10 80 83

The young leaves are kimchi, and the horseradish, which is used as a spice after growth, is said to be a food that is good for excitement, nourishment, and blood circulation.As shown in Table 3, it is rich in various vitamins and minerals. It is known to promote the detoxification of foreign substances in the body of the enzyme called "perokishase" contained in wasabi, and recently, it has received great attention as a healthy food for the prevention of lifestyle diseases such as cancer. have.

However, such wasabi is still very limited in its application field, and moreover, it has not been applied to seaweed seasoning.

Accordingly, the present inventors have studied for several years, and the horseradish mixed extract of horseradish powder and horseradish oil are mixed with jade pear oil and sesame oil to make seasoning liquid, and the seasoning liquid thus prepared is coated on the surface of laver. Baking the seaweed was confirmed that the unique flavor of seaweed and horseradish unique combination to give a unique taste, as a result led to the present invention.

The present invention is to solve such a conventional problem, its purpose is to make the seasoning with a seasoning liquid mixed with wasabi powder in the process of baking dried laver to make the unique flavor and flavor of horseradish from roasted laver It is to provide a new horseradish seasoning laver to further expand the application of wasabi and seaweed.

Another object of the present invention is to provide a new horseradish seasoning laver so that the roasted laver to show the unique taste and flavor of wasabi can promote the sales of laver to promote the profits of laver producers and processors It is.

Still another object of the present invention is to provide a new wasabi seasoning laver to make a large amount of the wasabi seasoning laver described above.

In order to achieve the above object, the preparation method of wasabi seasoning laver according to the present invention 45-80% by weight wasabi horseradish, 8-15% by weight wasabi oil, 2-10% by weight of leaf alcohol (Leaf alcohol), Horseradish mixed extract mixing step of mixing horseradish mixed extract in powder form for mixing 10-30% by weight of maltodextrin into a mixer for 30 minutes to 1 hour; Seasoning solution for mixing seasoning liquid to be applied to seaweed by mixing 75 ~ 92% by weight of jade oil, 3 ~ 10% by weight of sesame oil, 1.0 ~ 3.0% by weight of salt, horseradish mixed extract 3.0 ~ 9.5% by weight and red pepper seed oil 1.0 ~ 2.5% by weight. Steps; A seasoning liquid application step of applying the seasoning liquid evenly to the surface of the seaweed by using a roller-shaped oil rod at the same time as passing the selected raw seaweed heated to 80-180 ° C; Pass the laver coated with seasoning liquid while passing it through the first roaster to keep the wasabi component in the seasoning liquid applied on the surface of laver so as not to burn, and continuously 280-335 ° C. The laver coated with seasoning liquid is passed through the roasting machine maintained at to allow the laver to be completely baked by relatively strong heat, and finally to pass through the roasting machine maintained at 295 to 310 ° C. to be baked to have steamed taste. A second roasting step of baking while continuously passing a plurality of roasters maintained at different temperatures; A counting and cutting step of counting the number of roasted wasabi seasoned laver as the end of the second roasting step and cutting it into a predetermined size; And a packaging step of packaging the cut wasabi seasoning laver so as not to be exposed to moisture and repackaging the packaged wasabi seasoning laver.

Horseradish seasoning laver according to the present invention 45-80% by weight of horseradish powder, horseradish oil 8-15% by weight, leaf alcohol on the surface of the laver roasted primarily while passing through the primary roaster heated to 80 ~ 180 ℃ Leaf alcohol) 2 ~ 10% by weight, maltodextrin 10 ~ 30% by weight, horseradish mixed extract 3.0 ~ 9.5% by weight, jade oil 75 ~ 92% by weight, sesame oil 3-10% by weight, salt 1.0-3.0% by weight , Evenly apply the seasoning liquid consisting of 1.0 to 2.5% by weight of red pepper seed oil; Pass the laver coated with seasoning liquid while passing it through the first roaster to maintain the temperature of 270 ～ 310 ℃ so that wasabi ingredient is not burned in the seasoning liquid applied on the surface of laver, and continuously 280 ～ 335 ℃ By passing the roaster maintained by the relatively strong heat to make the seaweed completely baked, and finally passed through the roaster maintained at 295 ~ 310 ℃ has a characteristic baked by the method to be baked to taste in the taste. .

Applying the present invention, in the process of baking dried laver evenly apply the seasoning liquid mixed with horseradish powder on the surface of the laver, and roasted from the roasted laver because it is continuously passed through a plurality of roasters maintained at different temperatures You can feel the unique taste and flavor of wasabi, there is an effect that the application of seaweed can be further expanded.

In addition, according to the present invention, because the produced seaweed exhibits the unique taste and flavor of horseradish can be applied to a variety of dishes, such as when eating sashimi or meat, seaweed production is promoted by promoting the sale of seaweed And there is an effect that the profit of the processor can be further increased.

Hereinafter, preferred embodiments of the present invention will be described in more detail.

The present invention is to make the unique flavor and flavor of horseradish from the roasted seaweed seasoned with seasoning liquid mixed with wasabi powder in the process of baking dried laver.

To this end, in the present invention, wasabi powder, horseradish oil and leaf alcohol and maltodextrin in powder form in each of the predetermined ratio to add and mix to make wasabi mixture extract, the wasabi mixed extract made in this way jade oil, Seasoning ingredients such as sesame oil and flavored salt are mixed at a predetermined ratio and seasoning liquid to be applied to laver is mixed.

Then, the selected raw seaweed is passed through the primary roaster and at the same time, the seasoning liquid is applied to the surface of the seaweed, and the seaweed coated with the seasoning liquid is baked in a second pass while successively passing a plurality of roasters maintained at different temperatures. According to the wasabi seasoning laver.

In the wasabi mixed extract mixing step, 45 ~ 80% by weight of horseradish powder, 8 to 15% by weight of horseradish oil, 2 to 10% by weight of leaf alcohol (Leaf alcohol), sweetness is added here In order to prepare a bead mixture extract was prepared by mixing evenly for 30 minutes to 1 hour while 10-30% by weight of maltodextrin.

In the seasoning liquid mixing step was made by mixing evenly the wasabi mixed extract made from above 3.0 ~ 9.5% by weight, jade pear oil 75 ~ 92% by weight, sesame oil 3 ~ 10% by weight, taste salt 1.0 ~ 3.0% by weight, red pepper seed oil 1.0 ~ 2.5% by weight. Mix the seasoning liquid to be applied.

The seasoning liquid thus obtained is applied to the laver and baked. In the present invention, the laver is not applied to the raw laver, but the selected raw laver is passed through a primary roaster heated to 80 to 180 ° C. In the state baked primarily by low heat, apply seasoning liquid evenly to the surface of laver using roller-shaped oil rod.

On the other hand, the seaweed coated with the seasoning liquid while passing through the first roaster is baked secondly while continuously passing a plurality of roasters maintained at different temperatures.

To this end, first, the laver coated with the seasoning liquid is passed through a roaster maintained at a temperature of 270-310 ° C. so that the wasabi component is baked in the seasoning liquid applied to the surface of the laver so that it does not burn.

Then, the laver coated with seasoning liquid is passed through a roaster maintained at 280 to 335 ° C. so that the laver is completely baked by relatively strong heat. When baked, horseradish seasoning laver according to the present invention is obtained.

The horseradish seasoning laver baked through the first and second stages are stacked in sequence after passing through the final stage of the second roasting. After counting the number of stacked wasabi seasoning laver, Cut it to a fixed size.

 The cut wasabi seasoned laver is packaged so as not to be exposed to moisture, and the packaged wasabi seasoned laver is repackaged.

Example 1

Preparation of Seasoning Solution to be Applied to Wasabi Seasoning

First, horseradish powder 65g, horseradish oil 8g, leaf alcohol 2g, maltodextrin 25g into a mixer to mix evenly for 45 minutes to make a powdered horseradish mixed extract 100g to be mixed in the seasoning liquid.

Then, in a separate mixer, add 5.5 g of powdered wasabi mixed extract made from above, 82 g of jade pear oil, 9.0 g of sesame oil, 2.0 g of salted salt, 1.5 g of red pepper seed oil, and mix it evenly for 30 minutes to mix the liquid seasoning solution to be applied to the seaweed. Prepared.

Example 2

Preparation of Wasabi Seasoning Laver

 After supplying the liquid seasoning liquid prepared in Example 1 to the roller-shaped oil rod installed on the upper end of the first roaster constituting the laver roasting device, the selected raw laver is heated to 80-180 ° C. A liquid seasoning solution was applied to the surface of the seaweed in such a way that it was heated by relatively low heat through the tea roaster and the surface of the seaweed passing through the primary roaster was in contact with the oil rod.

Then, the seaweed coated with seasoning liquid is passed through the first roaster and passed through the roaster maintained at 310 ° C so that the wasabi ingredient is not burned in the seasoning liquid applied to the surface of the seaweed and continuously burned to 325 ° C. Wasabi baked according to the present invention by baking the second by the way to pass the roaster to be maintained by the relatively strong heat to completely roast the seaweed, and finally to pass through the roaster maintained at 295 ℃ to be steamed to taste Seasoned laver was prepared.

As described above, at the end of the second roasting step, the roasted laver is stacked one by one. After counting the number of lavers stacked in this way, the laver is cut into a predetermined size, and the packaging operation is carried out using inner packaging and outer packaging to prevent exposure to moisture. Completed.

Wasabi seasoning laver according to the present invention made as described above has a very unique taste by combining the unique flavor of seaweed and wasabi, there is a savory taste of sesame oil and a spicy taste of red pepper seed oil, sweet of dextrin The taste and taste of the salt are added to give the rich flavor.

In particular, it was confirmed that the food compatibility is good even if it is applied to grilled meat as well as fish dishes as well as the purpose of simply eating rice because it has a peculiar popping taste.

Claims (2)

Add 45 ~ 80% by weight wasabi powder, 8 ~ 15% by weight wasabi oil, 2 ~ 10% by weight leaf alcohol, 10 ~ 30% by weight maltodextrin, and then mix it for 30 minutes to 1 hour. Wasabi mixed extract mixing step of mixing wasabi mixed extract of powder form to mix; Seasoning solution for mixing seasoning liquid to be applied to seaweed by mixing 75 ~ 92% by weight of jade oil, 3 ~ 10% by weight of sesame oil, 1.0 ~ 3.0% by weight of salt, horseradish mixed extract 3.0 ~ 9.5% by weight and red pepper seed oil 1.0 ~ 2.5% by weight. Steps; A seasoning liquid application step of applying the seasoning liquid evenly to the surface of the seaweed by using a roller-shaped oil rod at the same time as passing the selected raw seaweed heated to 80-180 ° C; Pass the laver coated with seasoning liquid while passing it through the first roaster to keep the wasabi component in the seasoning liquid applied on the surface of laver so as not to burn, and continuously 280-335 ° C. The laver coated with seasoning liquid is passed through the roasting machine maintained at to allow the laver to be completely baked by relatively strong heat, and finally to pass through the roasting machine maintained at 295 to 310 ° C. to be baked to have steamed taste. A second roasting step of baking while continuously passing a plurality of roasters maintained at different temperatures; A counting and cutting step of counting the number of roasted wasabi seasoned laver as the end of the second roasting step and cutting it into a predetermined size; A method for producing horseradish seasoning laver, comprising the step of packaging the cut wasabi seasoning laver so as not to be exposed to moisture and repackaging the enclosed wasabi seasoning laver. 45 ~ 80% by weight of horseradish powder, 8-15% by weight of horseradish oil, 2 ~ 10% by weight of leaf alcohol, on the surface of seaweed roasted firstly while passing through the first roaster heated to 80 ~ 180 ℃ Maltodextrin 10 ~ 30% by weight evenly mixed horseradish mixed extract 3.0 ~ 9.5% by weight, 75 ~ 92% by weight of jade pear oil, 3 ~ 10% by weight of sesame oil, 1.0-3.0% by weight salt, 1.0-2.5% by weight of red pepper seed oil Evenly applying the seasoning liquid formed; Pass the laver coated with seasoning liquid while passing it through the first roaster to maintain the temperature of 270 ～ 310 ℃ so that wasabi ingredient is not burned in the seasoning liquid applied on the surface of laver, and continuously 280 ～ 335 ℃ By baking the baked to maintain the steam to be completely baked by the relatively strong heat, while finally passed through the baked to maintain the 295 ~ 310 ℃ to be baked in a way that the moxibustion to taste prepared Wasabi seasoning laver characterized in that.