KR0169296B1 - Method for processing seaweed mixed with active calcium ion - Google Patents
Method for processing seaweed mixed with active calcium ion Download PDFInfo
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- KR0169296B1 KR0169296B1 KR1019950021823A KR19950021823A KR0169296B1 KR 0169296 B1 KR0169296 B1 KR 0169296B1 KR 1019950021823 A KR1019950021823 A KR 1019950021823A KR 19950021823 A KR19950021823 A KR 19950021823A KR 0169296 B1 KR0169296 B1 KR 0169296B1
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- seaweed
- papain
- seaweeds
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- 241001474374 Blennius Species 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 title claims description 8
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 title 1
- 229910001424 calcium ion Inorganic materials 0.000 title 1
- 239000004365 Protease Substances 0.000 claims abstract description 11
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 9
- 108090000526 Papain Proteins 0.000 claims abstract description 9
- 239000011575 calcium Substances 0.000 claims abstract description 9
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 9
- 229940055729 papain Drugs 0.000 claims abstract description 9
- 235000019834 papain Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 108090000783 Renin Proteins 0.000 claims abstract description 5
- 102100028255 Renin Human genes 0.000 claims abstract description 5
- 235000015278 beef Nutrition 0.000 claims abstract description 4
- 210000003278 egg shell Anatomy 0.000 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 3
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 239000002253 acid Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000701 coagulant Substances 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 230000002378 acidificating effect Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 2
- 230000000593 degrading effect Effects 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 238000000465 moulding Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000015170 shellfish Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract description 2
- 230000002255 enzymatic effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 241000195493 Cryptophyta Species 0.000 description 7
- 239000000243 solution Substances 0.000 description 7
- 150000002500 ions Chemical class 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 5
- 102000035195 Peptidases Human genes 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 229940024999 proteolytic enzymes for treatment of wounds and ulcers Drugs 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- 241000196222 Codium fragile Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 235000012501 ammonium carbonate Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- -1 vitamin B2 carotene Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- UNMYWSMUMWPJLR-UHFFFAOYSA-L Calcium iodide Chemical compound [Ca+2].[I-].[I-] UNMYWSMUMWPJLR-UHFFFAOYSA-L 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940036811 bone meal Drugs 0.000 description 1
- 239000002374 bone meal Substances 0.000 description 1
- 150000001669 calcium Chemical class 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 229940046413 calcium iodide Drugs 0.000 description 1
- 229910001640 calcium iodide Inorganic materials 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000006862 enzymatic digestion Effects 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/234—Raising agent
-
- 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
- A23V2250/15—Inorganic Compounds
- A23V2250/156—Mineral combination
- A23V2250/1578—Calcium
Landscapes
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Edible Seaweed (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
생, 반생, 건조분말의 해조류를 식초 등으로 세정한 후 분쇄기에 투입, 교반하고 풀(PASTE) 상태로 해서 단백질 효소분해제 레닌(RENIN) 또는 파파인(PAPAIN) 2%-3%(중량)을 첨가시켜 교반한 후 50℃-60℃를 유지하면서 20분-30분간 교반한 후 100℃전후로 20분-30분간 가열시킨다.After washing seaweeds of raw, semi-finished and dried powders with vinegar, etc., put them in a grinder, stir, and put them in a paste state so that 2% -3% (weight) of the protein enzymatic renin (RENIN) or papain (PAPAIN) is added. After the addition and stirring, the mixture was stirred for 20 minutes to 30 minutes while maintaining the temperature of 50 ° C.-60 ° C., and then heated 20 minutes to 30 minutes before and after 100 ° C.
얻어진 처리물을 조개껍질 또는 우골분 및 계란껍질분말 등을 원료로 하는 활성화이온칼슘으로 응고 성형시키는 것을 특징으로 하는 해조류 가공방법.A seaweed processing method characterized by solidifying and molding the obtained processed product with activated ion calcium which uses shellfish, beef bone powder, eggshell powder, etc. as a raw material.
Description
본 발명은 활성화이온칼슘을 첨가한 해조류의 가공방법에 관한 것이다. 종래 식품으로서 사용하는 해조류는 조미료로서 국물을 낸다던가 짙게 조림하던가 직접 된장국이나 스프에 사용되거나 미역 등과 같이 그대로 양념을 하여 먹는 해조김 등이 고작이었다.The present invention relates to a method for processing seaweed added with activated ion calcium. Conventionally, seaweeds used as foods are seasoned as a seasoning, deeply boiled, used directly in miso soup or soup, or seasoned as seaweed such as seaweed.
따라서 부식으로서의 섭취방법이나 조리방법이 한정되므로 인하여 각종 영양분이 풍부한 해조류의 섭취량이 극히 소량이었다.Therefore, the intake method and the cooking method as corrosion is limited, so the intake amount of various nutrient-rich seaweed was extremely small.
본 발명은 활성화된 이온칼슘을 첨가하여 해조류를 건강식품으로서 섭취할 수 있고, 또한 조리방법을 간단히 하여 누구나 즐겨 먹을 수 있도록 함으로써 국민건강증진에 이바지할 수 있도록 한데 그 목적이 있다.The purpose of the present invention is to add activated ion calcium to ingest algae as a health food, and to simplify the cooking method so that anyone can enjoy eating, thereby contributing to national health promotion.
본 발명은 해조류에 조미료 및 식초를 첨가하여 PH를 산성으로 유지하고, 이것에 팽창제를 첨가, 가열 교반하여 상기의 해조류를 용해하고, 이 용해물을 응고 성형시는 것에 특징이 있다.The present invention is characterized by adding seasonings and vinegar to seaweeds to keep the pH acidic, adding an expanding agent thereto, and heating and stirring to dissolve the above seaweeds and solidify and shape the melted product.
즉, 해조류를 단백질분해효소로 처리한 후 패류의 껍질, 우골분, 계란껍질분말로부터 활성화이온칼슘수용액으로 응고성형시키는 것을 특징으로 하는 해조류의 가공법이다.In other words, seaweeds are treated with proteolytic enzymes, and then the shellfish, beef bone meal and egg shell powder are solidified and molded into activated ion calcium aqueous solution.
본 발명에서 사용하는 해조류는 다시마, 미역, 큰살말, 파래, 녹미채, 우뭇가시리, 기타의 해조류를 생, 반생, 건조, 분말품을 사용하여 산미료 및 식초를 해초의 종류에 따라 적당히 사용한다. 산미료에는 사과산, 후말산 등을, 식초에는 합성초, 천연초 등이 사용된다.The seaweeds used in the present invention are raw, semi-fresh, dried, and powdered seaweeds using seaweed, seaweed, seaweed, green seaweed, green radish, green seaweed, and other seaweeds. Malic acid, fumalic acid, etc. are used for acidulant, and synthetic vinegar, natural vinegar, etc. are used for vinegar.
그리고 1-10%의 산도로 조정한 용액으로 상기 해조를 투입, 침전하여 해조류에 부착된 먼지, 모래, 기타의 것을 세정하면서 해조에 산을 투입시키면서 해조의 PH를 산성으로 유지하는 산성세정화한 해조를 형태의 대,소두께에 따라 정치시간 2시간-8시간 상온으로 방치하고, 그 후 팽창제를 해조의 종류에 따라서 단수 또는 복수 혼합하고, 원료수를 해조의 종류에 따라서 적절히 첨가 교반하고 상온 또는 저온에서 30분-3시간 정치한다.In addition, the solution was adjusted to an acidity of 1-10%, and the seaweed was added and precipitated to clean the dust, sand, and the like attached to the algae, while the acid was added to the seaweed and the acid was washed to maintain the pH of the seaweed as acidic. The algae are left at room temperature for 2 to 8 hours at a fixed time depending on the type and size of the algae. Then, the expansion agent is mixed singly or plurally depending on the type of seaweed, and the raw material water is appropriately added and stirred according to the type of seaweed. Or 30 minutes-3 hours at low temperature.
팽창제는 탄산수소나트륨, 탄산암모늄, 염화암모늄을 첨가하였으므로 급격한 PH의 변화에 의한 조직의 파괴와 동시에 팽창제에 의한 화학반응으로 차츰 용해해가나 전부가 용해하는 것이 아니고, 가마에 넣어 물 또는 온탕을 가해서 끓여 가열하는 것에 의하여 용해함과 동시에 열분해에 의해서 가스가 발생하고 그 가스가 팽창작용을 일으키는 것으로 양자의 상승효과에 의해 급속히 용해가 촉진되어 10분-30분내에서 용해된다.As the expanding agent is added sodium hydrogen carbonate, ammonium carbonate, and ammonium chloride, the tissues are destroyed by the sudden change of pH and the chemicals are gradually dissolved by the expanding agent, but not all are dissolved. It dissolves by boiling and heating, and at the same time, gas is generated by pyrolysis and the gas causes expansion action. The dissolution is accelerated rapidly by the synergistic effect of both, and dissolves within 10-30 minutes.
이와 같이 된 용해물을 응고제로 사용하여 응고시키는 방법인 것이다. 응고제에는 염화칼슘, 탄산칼슘 등 해조류의 종류에 따라 검토하여 사용한다.It is a method of coagulating using this melted substance as a coagulant. The coagulant should be used depending on the type of seaweed such as calcium chloride and calcium carbonate.
본 발명의 가공법은 상기 용해물에 잔류하는 해조류를 믹서로 분쇄하여 균일한 풀(PASTE) 상태로 만드는 것에 의해서 용해속도를 향상시킬 수 있다.The processing method of the present invention can improve the dissolution rate by grinding the algae remaining in the melt with a mixer to make a uniform paste (PASTE) state.
균일한 패이스트(PASTE) 상태를 유지하기 위해서는 다음의 효소처리가 가장 적당하고 효소처리는 단백질 분해효소를 사용하여 해조류 성분의 단백질을 분해시키는 과정이다.In order to maintain a uniform paste state, the following enzyme treatment is most suitable, and the enzyme treatment is a process of decomposing proteins of algae components using proteolytic enzymes.
이것에 사용되는 단백질 분해효소는 다음과 같은 프로테아제, 파파인, 페프신, 카모리프신, 레닌 등이 사용된다Proteases used for this include the following proteases, papain, pepsin, chamolysin, lenin and the like.
상기의 효소분해처리는 해조류의 수침전물에 단백질분해효소를 해조침전물에 대해서 2%-5%(중량)의 파파인(PAPAIN) 또는 레닌(RENIN)을 첨가시켜 30-60℃를 유지하면서 30-40분간 교반하여 처리한다. 처리한 해조류를 다시 80℃-100℃로 가열하여 효소처리를 완결시킨다.The enzymatic digestion treatment is performed by adding 2% -5% (weight) of papain (PAPAIN) or renin (RENIN) to proteolytic enzymes to the water precipitate of seaweed and maintaining 30-60 ° C. Stir for minutes and treat. The treated algae is heated again to 80 ° C.-100 ° C. to complete the enzyme treatment.
이 효소처리된 해조류를 노즐로부터 응고제1%-7%의 용액(응고액)내에 흘러넣으면 종류에 따라 다른 굵기의 탄성이 있는 실 또는 끈의 상태의 응고물이 얻어진다.When this enzymatically treated seaweed flows from the nozzle into the coagulant 1% -7% solution (coagulant), a coagulum in the form of an elastic thread or string having a different thickness depending on the type is obtained.
이 응고공정을 이용하여 성형기에 흘러넣으면 각기 색다른 응고물이 얻어져 무른과자 등으로 되어 먹을 수가 있다.When the product is poured into the molding machine using this solidification step, different solidification products are obtained, which can be eaten as soft confectionery.
이렇게 하여 제조된 제품에는 요드칼슘알긴산, 구르타민산, 비타민A, 비타민 B2 카로틴 등의 다양한 영양분이 섭취된다.The product thus prepared is fed with various nutrients such as calcium iodide acid, gurtamic acid, vitamin A and vitamin B2 carotene.
사용되는 응고용액은 활성화이온칼슘성분을 함유한 조개껍질, 우골분, 계란껍질 등에서 취한 활성화이온칼슘을 원료에 첨가하고 식초를 가하여 24시간 정도 침전시킨 후 침전부유물을 여과시켜 활성화이온칼슘용액을 만든다.The coagulation solution used is activated calcium taken from shells, beef bone powder, egg shells, etc. containing activated ions, added to the raw material, precipitated for 24 hours by adding vinegar, and the precipitates are filtered to make activated ion calcium solution. .
본 발명의 실시예에 따라 구체적으로 설명하면 다음과 같다.When specifically described according to an embodiment of the present invention.
[실시예 1]Example 1
생미역 1Kg에 대해 3ℓ의 물을 가하고, 1%-10%의 산도로 조정한 용액으로 미역에 부착한, 먼지, 모래 등을 세정하면서 미역에 산을 흡수시키면서 PH를 산성으로 유지 2시간-8시간 상온으로 방치한 후 팽창제, 탄산암모늄을 첨가 20분-3시간 정치후 분쇄기로 페이스트(PASTE) 상태로 만든 미역풀에 레닌 또는 파파인(PAPAIN)을 1%-3%(중량) 첨가한 후 40℃-60℃의 가마로 35분간 교반하고, 또한 80℃-100℃로 301분간 가열하여 얻어진 처리물을 1.5mm-3mm의 구경을 갖는 노즐펌프로 압력을 가하고, 조개껍질분말을 식초에 첨가시킨 이온화칼슘의 용액속에 압출해서 40-50초 후에 실 또는 면상의 해모성형물을 얻었다.Add 3 liters of water to 1 kg of fresh seaweed, and keep pH in acid while absorbing acid in seaweed while washing dust, sand, etc. attached to seaweed with a solution adjusted to 1% -10% acidity. After standing at room temperature, add swelling agent and ammonium carbonate. After 20 minutes-3 hours, add 1%-3% (weight) of Lenin or Papain (PAPAIN) to the seaweed paste prepared in paste state using a grinder, and then 40 ℃. Stirred for 35 minutes in a kiln of -60 ℃, and heated to 80 ℃-100 ℃ 301 minutes, the pressure obtained by applying a nozzle pump having a diameter of 1.5mm-3mm, and the shell powder was added to the vinegar ionization It was extruded into a solution of calcium, and 40 to 50 seconds later, a yarn or a planar sea hair molded product was obtained.
[실시예 2]Example 2
건조 다시마 1Kg을 물에 침전시켜 24시간 후에 물과 다시마를 믹서료 교반, 풀상태로 한 후 용기(남비)에 넣어 파파인을 1%-3% 첨가시켜 교반한다.1 Kg of dried kelp is settled in water, and after 24 hours, water and kelp are stirred in a blender, pooled, and put into a container (pot) and stirred by adding 1% -3% papain.
10분-30분간 40℃-60℃를 유지하면서 교반하고 또한 80℃-100℃로 30분간 가열한 처리물을 원형구경을 갖는 직경 2mm의 노즐펌프로 압축하고, 이온칼슘용액에 투입하면 30초-40초로 국수형태의 해조성형물을 얻었다.10 minutes-30 minutes, while maintaining 40 ℃-60 ℃ stirred and heated for 30 minutes at 80 ℃-100 ℃ compressed by a nozzle pump of diameter 2mm having a circular diameter, and put into the ion calcium solution 30 seconds At -40 seconds, seaweed moldings in the form of noodles were obtained.
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| KR1019950021823A KR0169296B1 (en) | 1995-07-19 | 1995-07-19 | Method for processing seaweed mixed with active calcium ion |
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