HOWON UNIVERSITY INDUSTRY ACADEMY CORPORATION FOUNDATION
发明人:
NA, CHOON GYOONKR,나춘균,LEE, JEONG AEKR,이정애
申请号：
KR1020160129907
公开号：
KR1020180038816A
申请日:
2016.10.07
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a composition for a functional laver snack having antioxidant activities and a preparation method thereof. The composition comprises: raw laver materials selected from fired laver, traditional laver, sea lettuce stone laver and gimbap laver a sauce composition containing 14-18 parts by weight of sugar, 22-26 parts by weight of starch syrup, 1-3 parts by weight of sodium saccharine 0.5-1 parts by weight of seasoned salt, and 14-18 parts by weight of barbeque sauce an odor-removing composition containing 0.5-1.5 parts by weight of capsaicin, and 1-3 parts by weight of smoked fragrance a topping composition containing 0.5-1.5 parts by weight of pepper, 0.5-1.5 parts by weight of chicken powder, and 1-3 parts by weight of shrimp powder and a binding composition containing 12-14 parts by weight of starch. The preparation method of a laver snack comprises: a step in which the sauce composition is dissolved in purified water and applied on one side of a laver, and before moisture contained in the laver is dried, the odor-removing composition is applied to the laver while transferring the laver on a conveyor equipped with a hot wire at 70-80°C and a step in which the binding composition is applied to the other side of the laver at a thickness of 0.1-1 mm, the topping composition is applied again to the laver, another laver sheet is covered thereon, and the laver sheets are baked at a high temperature in a drier at 140-160°C for 60-120 seconds while applying a high pressure to the same by a steel plate having a thickness of 300-400 mm and a weight of 4 kg.COPYRIGHT KIPO 2018본 발명의 항산화활성의 기능성 김과자 조성물 및 그 제조방법은 원료김(화입김, 재래김, 파래돌김, 김밥김)을 선택하여 설탕 14∼18중량부, 물엿 22∼26중량부, 뉴슈가 1∼3중량부, 맛소금 0.5∼1.5중량부, 바비큐소스 14∼18중량부의 소스용 조성물과, 캡사이신 0.5∼1.5중량부와 스모크향 1∼3중량부의 냄새제거용 조성물과, 후추, 치킨파우더 0.5∼1.5중량부와 새우파우더 1∼3중량부의 토핑용 조성물과, 전분 12∼14중량부의 결착용 조성물로 구성되는 김과자 조성물이다. 상기의 소스용 조성물을 정제수에 용해시켜 김의 한면에 도포하고 70∼80℃의 열선이 구비된 컨베이어로 이송하면서 수분이 건조되기 전에 상기의 냄새제거용 조성물을 도포하는
