KR20110011280A

KR20110011280A - Flavored seaweed & its manufacturing method

Info

Publication number: KR20110011280A
Application number: KR1020090068848A
Authority: KR
Inventors: 윤귀순
Original assignee: 윤귀순
Priority date: 2009-07-28
Filing date: 2009-07-28
Publication date: 2011-02-08

Abstract

The present invention relates to a seasoned seaweed prepared by adding lotus leaf powder and jade pear oil, sesame oil, and red pepper seed oil to dried laver and seasoned seaweed, and a method of preparing the same. Preparing a lotus leaf oil field and salt for seasoning laver; Heating the dried laver to a temperature of 100 to 300 ° C. for 3 to 10 seconds using a heater in laver before seasoning; Spraying 5 ~ 15g of lotus leaf oil sheet per sheet of laver from lotus leaf oil sheet distributing means while transferring the roasted laver to the seasoning laver production apparatus to apply oil; Spraying the salt by spraying 0.3-1 g of salt from the salt spraying means on the laver coated with the lotus leaf oil field; And heating the lotus leaf oil field and the laver coated with salt to a conveyor to heat the secondary to 3 to 20 seconds at a temperature of 300 to 500 ° C. for secondary roasting.

Description

Seasoned seaweed and its manufacturing method {Flavored Seaweed & Its Manufacturing Method}

The present invention relates to seasoned seaweed and a method of manufacturing the same, and more specifically, seasoned seaweed prepared by adding a lotus leaf oil and salt made from a mixture of lotus leaf powder and jade pear oil, sesame oil and red pepper seed oil and dried salt.

Seaweed, also known as Haitai and Haihae, is a very good food that contains cholesterol-lowering taurine and amino acids, vitamin B12, various minerals, and dietary fiber. It has been widely used in Korea and Japan since ancient times.

In the past, when seasoning with seaweed, each piece of seaweed was coated with sesame oil or perilla oil, sprinkled with salt, and lightly roasted on low heat.

However, it is very cumbersome to bake with oil at once, so the seasoned seaweed, which is already baked and packaged in advance, is particularly loved by housewives or singles who don't like the inconvenience. In addition to oils and salts, seasoned laver has a variety of products added with beneficial ingredients such as tocopherol, green tea, and chlorella, but most of them are conventionally released as beverages or teas based on these ingredients. In addition, according to seasoning Kim, it is too dissatisfied, or on the contrary, it is too wet to become a complaint.

The present invention is intended to add a new seasoning ingredients that are beneficial to the human body, but not conventionally used. In addition, seasoned seaweed is not too stubborn or soaked in circulation and storage.

The problem can be solved by adding lotus leaf powder to seasoning laver while adding jade oil to oil field.

Seasoned seaweed of the present invention is an oil paste made of a mixture of lotus leaf powder and jade pear oil, sesame oil and red pepper seed oil and baked at a high temperature for 2 hours in a short time, as well as good fragrance detoxification, energy enhancement and mental efficacy of lotus leaf powder Stability and the like can be achieved. Even if it is stored for a long time, the seaweed does not become soggy and the crispy taste at the time of fresh baking can be maintained.

The present invention relates to a method for preparing seasoned seaweed

1 is a manufacturing process diagram of the seasoning laver of the present invention. Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

First, prepare 2.5 ~ 3.5g of dried laver per sheet and lotus leaf oil field and salt to season the laver. Since the present invention is to utilize the fragrance and the active ingredient of the expensive lotus leaf powder, it is preferable to use the finest laver as the main material. Salt uses well refined refined salt too.

Lotus leaf oil field is made by mixing lotus leaf powder with jade oil, sesame oil and red pepper seed oil.

Lotus leaf must use edible white lotus leaf. Lotus leaf contains a large amount of physiologically active "flavonoid compound," which removes about 60% of active oxygen, which is effective in preventing adult diseases and suppressing aging. It also has detoxification effect and good for skin beauty, and has the effect of releasing blood.

In addition, lotus leaf is neither cold nor hot nature to strengthen the kidneys of the kidneys, so often to urinate or to treat premature ejaculation is used as an energetic agent. In addition, the balance between yin and yang is inconsistent, and clearing the heart has the effect of stabilizing the mind.

In the present invention, 0.3 to 1.0 parts by weight of lotus leaf powder was blended. If you mix it with 0.3 parts by weight or less of lotus leaf powder, you won't feel the fragrance of lotus leaf powder.

The jade oil is a refined oil of corn, which contains a large amount of unsaturated fatty acids to remove cholesterol. In particular, roasting laver with jade oil prevents the steaming of the laver as much as possible even if the humidity is high, so the crispy lasts longer.

In this invention, 98.0-99.9 weight part of jade oil was mix | blended.

Sesame oil is a cooking oil obtained by roasting sesame seeds and steaming them. It is widely used in various dishes. Sesame seeds contain a large amount of essential fatty acids and vitamin E, which are essential for humans to maintain their health, as well as their unique taste and aroma. It also contains sesame oil in a natural state, which is effective in preventing rancidity of seasoned seaweed.

In this invention, 0.3-0.5 weight part of sesame oil was mix | blended.

Red pepper seed oil has a unique flavor with a spicy and savory taste, and it is very good for food production and various dishes by eliminating odor. In particular, pure vegetable unsaturated fatty acids contained in red pepper seed oil are essential fatty acids necessary for the human body, and tocopherols are supplemented with vitamin E, which is indispensable. It is also a comprehensive seasoning.

In this invention, 0.2-0.5 weight part of red pepper seed oil was mix | blended.

Then, the lotus leaf and jade oil, sesame oil and red pepper seed oil are combined to make a lotus leaf oil field.

The lotus leaf is collected in autumn, boiled and dried 7-8 times. The dried lotus leaf is then finely ground to less than 100 mesh to make the lotus leaf powder.

Subsequently, add 0.3 ~ 1.0 parts by weight of lotus leaf powder to 98.0 ～ 99.2 parts of jade oil based on 100% by weight of lotus leaf oil field and soak for 1-3 days. This way, the fragrance and ingredients of the lotus leaf will melt in the jade oil.

The lotus leaf oil field is then mixed with 0.3 ~ 0.5 parts by weight of sesame oil and 0.2 ~ 0.5 parts by weight of red pepper seed oil to 100% by weight of the lotus leaf oil containing the lotus leaf powder.

Therefore, lotus leaf oil field is characterized in that the mixture is produced by mixing 0.3 ~ 1.0 parts by weight of lotus leaf powder, 98.5 ~ 95.2 parts by weight of jade oil, 0.3 ~ 0.5 parts by weight of sesame oil and 0.2 ~ 0.5 parts by weight of red pepper seed oil.

Then, before seasoning, the seaweed was first roasted by the heater 21 from the roasted seaweed (20) and then transferred to the seasoned seaweed manufacturing apparatus (30), and the lotus leaf oil field and salt were sprayed on the roasted seaweed (10). Bake second. Kim Gui (20) is currently being used. The seasoning laver manufacturing apparatus 30 is also currently used as a conveyor (31) for transporting super-roasted laver and oil spraying means (32) for spraying lotus leaf oil field, salt spraying means (33) for spraying salt and heater ( 34).

The process of preparing seasoned seaweed is as follows.

Since the seaweed usually contains about 15% moisture even as dry seaweed, as shown in FIG. 1, the seaweed is transferred from the seaweed roasting machine 20 to the conveyor 21 before being seasoned. Roast at a temperature of ～ 300 ℃ to roast first.

The roasting temperature depends on the type of seaweed and the water content. That is, the baking temperature is different depending on whether it is conventional laver or stone laver and also depends on the moisture content of laver at the time of baking, and then bake within the time and temperature according to the laver state at that time.

Subsequently, the first roasted seaweed is transported to the seasoning laver manufacturing apparatus 30, and the first roasted seaweed 10 is transferred to the conveyor 31, and the lotus leaf oil field spraying means 32 makes the lotus leaf oil field per 1 sheet of laver. Spray 15g and apply lotus leaf oil.

Then, the salt spraying means 33 by spraying 0.3 ~ 1g of salt on the laver coated with the lotus leaf oil field to coat the salt.

The seasoning laver is completed by transferring the lotus leaf oil field and the laver coated with salt to the conveyor 31 and heating it to a temperature of 300 to 500 ° C. for 2 to 3 seconds at a heater 34.

The seasoned laver is thus vacuum packed and shipped on the market.

Therefore, the present invention

Preparing 2.5 to 3.5 g of dried laver and lotus leaf oil sheet and salt for seasoning the dried laver; Roasting the dried laver before the seasoning by heating to a temperature of 100 to 300 ° C. for 3 to 10 seconds with a heater 22 while transferring the laver from the laver to the conveyor 21; The first roasted laver (10) is transferred to the seasoning laver manufacturing apparatus (30) while conveying to the conveyor (31) while spraying 5 ~ 15g of lotus leaf oil sheet per sheet of laver from the lotus leaf oil spraying means 32 to apply oil step; Spraying 0.3-1 g of salt from the salt dispersing means 33 onto the laver coated with the lotus leaf oil field to coat the salt; And the second step of heating the lotus leaf oil field and the salt-coated laver to the conveyor (31) by heating to a temperature of 300 ~ 500 ℃ for 2 seconds 3 seconds to 20 seconds in the heater 34; It provides seasoning laver characterized by.

In addition, the present invention

Preparing 2.5 to 3.5 g of dried laver and lotus leaf oil sheet and salt for seasoning the dried laver; Transferring the dried laver to the conveyor (21) from the laver (20) before seasoning and heating it to a temperature of 100-300 ° C. for 3 to 10 seconds with a heater (22); The first roasted laver (10) is transported to the seasoning laver manufacturing apparatus 30 and transported to the conveyor (31) while spraying 5 ~ 15g of lotus leaf oil sheet per sheet of laver from the lotus leaf oil spraying means 32 to apply oil step; Spraying 0.3-1 g of salt from the salt spraying means (33) on the laver coated with the lotus leaf oil to coat the salt; And heating the lotus leaf oil field and the laver coated with salt to the conveyor 31 to heat the secondary leaves at a temperature of 300 to 500 ° C. for 2 seconds to 3 seconds to 20 seconds at the heater 34. It provides a seasoning seaweed manufacturing method characterized in that consisting of.

1: Process drawing of seasoning laver of the present invention

[Description of Drawings]

10: Kim 20: Kim roast

30: seasoning laver manufacturing apparatus

31: conveyor 32: oil field spraying means

33: salt spraying means 34: heater

Claims

Preparing 2.5 to 3.5 g of dried laver and lotus leaf oil sheet and salt for seasoning the dried laver; Roasting the dried laver by heating at a temperature of 100 to 300 ° C. for 3 to 10 seconds while transferring the dried laver to a conveyor in laver before seasoning;

Spraying 5 ~ 15g of lotus leaf oil sheet per sheet of laver from lotus leaf oil sheet distributing means while transferring the roasted laver to the seasoning laver production apparatus to apply oil;

Spraying the salt by spraying 0.3-1 g of salt from the salt spraying means on the laver coated with the lotus leaf oil field; And

Seasoned laver by passing the lotus leaf oil field and salt coated laver to the conveyor and heated to a temperature of 300 ~ 500 ℃ for 2 seconds to 3 seconds to 20 seconds in a heater;

The method of claim 1,

The lotus leaf oil length is seasoned seaweed, characterized in that the mixture is produced by mixing 0.3 ~ 1.0 parts by weight of lotus leaf powder and 98.0 ~ 95.2 parts by weight of jade oil, 0.3 ~ 0.5 parts by weight of sesame oil and 0.2 ~ 0.5 parts by weight of red pepper seed oil

Preparing 2.5 to 3.5 g of dried laver and lotus leaf oil sheet and salt for seasoning the dried laver;

Roasting the dried laver by heating at a temperature of 100 to 300 ° C. for 3 to 10 seconds while transferring the dried laver to a conveyor in laver before seasoning;

The method of manufacturing seasoning laver characterized in that it was manufactured through the step of heating the lotus leaf oil field and salt-coated laver to a conveyor for 2 seconds at a temperature of 300 ~ 500 ℃ for 2 seconds to 20 seconds in a heater;