KR100367016B1 - Seaweed fusiforme manufacturing method for steaming and seasoning that containing green state for long period - Google Patents

Abstract

The present invention is to provide a method of producing a cooked salt salt that can maintain a green state for a long time, the present invention comprises the steps of adjusting the salinity by adding salt to the cooked water used in the cooking process; Adjusting the pH of the cooked water; By carrying out the step of boiled with water to adjust the salinity and pH adjusted water, it is to improve the elasticity and flavor of the product and to stabilize the green pigment to maintain the color in a green state for a long time to improve the texture.

Description

Seaweed fusiforme manufacturing method for steaming and seasoning that containing green state for long period}

The present invention relates to a method of producing a cooked salted salt, especially in the preparation of cooked salted salt to improve the elasticity and flavor of the product by adding salt in the cooked process, and adds an alkali component (calcium hydroxide [Ca (OH) 2]) By stabilizing the green pigment to maintain the green color of the product for a long time to maintain the green color of the product for a long period of time, the present invention relates to a method of producing a salted salt.

Generally, edible brown algae are very high in soluble dietary fiber and iron. In addition, the habitat of the sediment is a sea area facing the outward appearance, such as a reclined area with a gentle slope, or a region in which the waves are not severe and a lot of irregularities, and a slightly covered area, or an adhesive layer about 20cm above the low tide.

1 is a view showing the shape of a general fin.

Thus, in the form of fins, the body branches in a columnar shape and has a dendritic shape. Thus the young fluid has a fleshy spatula, the edges serrated, and the adult has a long club or long fusiform branch. 톳 is male and female migration, small club with genitals.

And the perennial seaweed with only the sexual generation, sexual reproduction and nutrition propagation. It is late in the year that late-year-old ova emerges from the end of May to the beginning of July (water temperature 19-20 degrees), and the egg and sperm are released, fertilized, and germinated, resulting in exile and passing through the summer. Perennial ova grows from the roots in winter, with shoots sprouting from the end of the creep in May.

Such aquatic habitats are abundant in natural habitats where there is little influence of wind wave, good communication of algae and rich nutrients. Therefore, the parental level should be adjusted for the positive management. In the early stage of the facility, the parental level is adjusted to within 1m of the depth in the early stage of the facility, and after February, surface management is carried out from the temperature rise.

In addition, the harvesting of farmed fish may be decided in consideration of the rainy season in May to July. And collect 5cm to leave the cloth does not damage.

For the management of relatives after collection, the relatives are managed within 1m of the depth after collection. After September, feeding is carried out in areas of low adhesion density. In addition, the addition of the sticking part is performed. If left unchecked, the yield will decrease due to sluggish growth.

Care should be taken to avoid rain when drying. This is because poor drying causes discoloration within a short time. Store the cross in a well-ventilated place.

Figure 2 is a flow chart illustrating a method of manufacturing a conventional cooked salt.

As shown therein, the step (ST1) (ST2) of ripening the collected steam with ordinary boiling water; Cooling and salting the matured pan (ST3) (ST4); Dehydration, packing and storing the salted mussels are performed (ST5 to ST7).

So take the boil and then boil it for a short time with normal boiling water. The boiled water is then sent to cold running water for cooling and storage in the container. At this time, salted and drained water. The dehydrated salt is then dehydrated to reduce weight and volume, and to be packaged and stored.

Here, brown algae among algae are destroyed, and the carotenoid-based brown pigment is destroyed, leaving only the chlorophyll-based green pigment. The color of brown algae appears brown by the carotenoids, which is destroyed and only the chlorophyll pigment remains, which makes the color of brown algae green.

Using this principle, cooked salted seaweed and cooked salted kelp have been processed.

However, in the case of 톳 even though belonging to the same brown algae when processed in the conventional method of cooking will turn brown even after 1 to 2 days at room temperature. That is, even after 1 to 2 days at room temperature, the chlorophyll-based green pigment contained in 불안정 becomes unstable, and a considerable amount of the chlorophyll-based green pigment is lost to change to brown color. Therefore, there is a problem in that the process of selling only the brown process without maintaining the freshness when processing the 톳. As a result, until now, it is not available to cook in a salted fermented soy sauce, and the dried soybeans are dried in daylight, and the dried soybeans are dried and processed at high temperature.

Therefore, the present invention has been proposed to solve the conventional problems as described above, the object of the present invention is to improve the elasticity and flavor of the product by the addition of salt in the cooking process during the preparation of cooked salt salt 장, alkali component (calcium hydroxide By adding [Ca (OH) 2]) to stabilize the green pigment, the present invention provides a method of preparing a cooked salted salt that can maintain the green state for a long time to maintain the color of the product for a long time. .

1 is a view showing the shape of a general fin,

Figure 2 is a flow chart showing a method of manufacturing a conventional salted salt 톳,

Figure 3 is a flow chart showing a method of manufacturing a fermented salt 염 can maintain a green state for a long time according to the present invention,

4 is a flow chart showing in detail the self-contained water preparation step in FIG.

Hereinafter, with reference to the accompanying drawings an embodiment according to the technical idea of the method of manufacturing a self-contained salt 톳 can maintain the green state for a long time as described above.

Figure 3 is a flow chart showing a method of manufacturing a self-contained salt 톳 that can maintain a green state for a long time according to the present invention, Figure 4 is a flow chart showing the detail of the preparation step of the home water in FIG.

As shown therein, a step of adjusting the salinity by adding salt to the cooked water used in the cooked process; Adjusting the pH of the cooked water; It comprises the step of boiled boiled with cooked water adjusted to the salinity and pH.

In order to adjust salinity by adding salt, it is possible to adjust so that it may become 5 to 15% of salinity.

It is preferable to adjust salinity so that it may become 10% in the above.

It is possible to adjust pH by adding calcium hydroxide to adjust pH in the above.

In order to adjust pH by adding calcium hydroxide, it is possible to adjust so that pH may be 9-11.

It is preferable to adjust so that pH may be set to 10 in the above.

When described in detail with reference to the accompanying drawings the operation of the method of manufacturing a cooked salt 톳 can maintain a green state for a long time according to the present invention configured as described above.

First, oysters are edible brown algae with very high soluble dietary fiber and iron, and live mainly in the southern coastal islands of Jeju and Wando, and production has increased rapidly since the 1980s due to the development of aquaculture technology. Conventional self-dried dried 되어야 should be restored to immersion when edible, not only lost the texture of algae inherent even after restoration, but also has a disadvantageous disadvantage in terms of consumption use by taking off the color of black brown.

It contains a strong active polyphenol oxidase (톳) in the body of the larvae will easily cause enzymatic browning. In addition, chlorophyll stabilization due to heat treatment is not easy due to the morphological characteristics of the granules, which is difficult to uniformly heat treatment within a short time, it changed to black brown very quickly.

The present invention proposes a method to solve the problems associated with the raw material characteristics of the 톳 and the texture and color of the 톳 product to develop a self-contained salt 톳 excellent in texture and can be stored stably to give a fresh feeling.

Components per 100g of is shown in Table 1 below.

calorie moisture protein Geology Carbohydrate-Sugar Carbohydrates-Fiber Ash 26kcal 88.1% 1.9 g 0.4g 4.0g 1.0 g 4.6 g calcium sign iron salt potassium Vitamin A Retinol 157 mg 32mg 3.9 mg 410 mg 1778 mg 47RE 0 g -carotene Vitamin B1 Riboflavin Niacin Vitamin c Scrap rate … … 378 g 0.01mg 0.07mg 1.9mg 4mg 0% … …

톳 contains calcium powder far more than any other seaweed. Calcium powder is an index component which shows the alkalinity of food. And 톳 has properties that contain much more sugar than dietary fiber. In addition, 아연 contains a lot of zinc components that are deeply involved in sperm production of men. They also contain high amounts of iron and high blood pressure to prevent anemia and constipation that afflict women and sodium and potassium. Not only does it contain calcium and alginate, algae acid, which is highly effective in preventing calcium and colon cancer, but it is also an alkaline food, helping to improve the constitution of modern people.

Nevertheless, unlike other seaweeds such as seaweed, the demand is not very wide. This is due to the limited production area and the lack of texture because the products are dark brown.

Thus, in the present invention, the cultured saline produced in March-April in step ST11 of FIG.

In the preparation of the self-contained water in step ST12, the salinity of the self-contained water was adjusted to 0%, 3.3%, 5%, 10%, 15%, and 20%, respectively. In addition, by adjusting the amount of calcium hydroxide [Ca (OH) 2] added to the cooking water was adjusted to pH 8.0, 9.0, 10.0, 11.0 of the hydrogen ion concentration of the cooking water was tested.

The ingredient added to the cooked water refers to calcium hydroxide, and in addition to calcium hydroxide, an alkaline ingredient capable of adjusting the cooked water to an appropriate pH may be used. In addition, 톳 is used for food, so the edible alkaline component should be used.

Calcium hydroxide is a white powder produced by adding water to calcium oxide. It is also commonly referred to as powdered ash, lime, hydrated lime and hydrated lime. Usually, it is a colorless powder contained in water, but in aqueous solution, the crystal | crystallization of a hexagonal board-like cadmium iodide type structure is obtained. When heated to 100 ° C or higher, it decomposes to give water, and completely becomes calcium oxide at 580 ° C or higher. The alkalinity of the aqueous solution is weaker than alkali hydroxide. The saturated aqueous solution is called lime water and the suspension is called lime oil. The solid or aqueous solution easily absorbs carbon dioxide and becomes calcium carbonate, and reacts with acid to form various calcium salts. Ammonium salts are widely used for generating ammonia, causticization of sodium carbonate, and caustic agents. It is also used as a neutralizer for building materials such as mortar and acidic soils. It is also used to absorb chlorine to make bleach.

In the step ST13, 10 seconds were cooked in a state where the temperature of the self-contained water was 85 ° C. to 95 ° C. in the self-cooking pot containing the pH- and salinity-controlled self-contained water. At this time, the young 낮추 lowers the temperature of the self-contained water less than 90 ℃ and the time within 10 seconds, the large 톳 raises the temperature of the self-contained water higher than 90 ℃ and longer than 10 seconds.

The cooling of step ST14 was sufficiently cooled using a flowing sea water cooling system. This flow type cooling system was used with a channel length of 20 meters and a cooling water temperature of 5 ° C.

In addition, the salt of step ST15 was mixed so that 30% of the salt salt per aid weight was salted in the salt tank for 48 hours.

In addition, during the dehydration of step ST16, the finished salt was loaded to allow natural dehydration by its own weight.

And in the packaging of step ST17 was packed by high-density polyethylene paper 15kg each and then packaged out of a cardboard box. The inner packaging may be vacuum packed as necessary.

Further, during the storage of step ST18 was stored for 12 months in a refrigerator of -10 ℃.

After manufacturing salted water and salt-adjusted self-contained salted water, 10 trained evaluators composed of seaweed processing industry for each product were evaluated by five-stage evaluation method for color, elasticity, flavor and total evaluation. Sensory evaluation was performed. The results are shown in the following Tables 2-7.

PH-based results at 0% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 3.0 3.0 2.5 9.0 3.5 3.3 3.5 3.5 10.0 4.8 3.3 4.0 4.0 11.0 4.0 3.5 4.0 3.7

So when the salinity was 0%, the color and overall rating were the best at 4.8 and 4.0 at pH 10.0, the elasticity was the best at 3.5 at pH 11.0, and the flavor was at 3.5 and 11.0. 4.0 was excellent at the same level. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

PH results at 3.3% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 3.0 3.0 2.5 9.0 3.5 4.0 3.5 3.7 10.0 4.8 4.0 4.0 4.5 11.0 4.0 4.0 4.0 4.0

When the salinity was 3.3%, the color was best at 4.8 at pH 10.0, elasticity was equally excellent at 4.0 at pH 9.0, 10.0, and 11.0, and flavor was 4.0 at pH 10.0, 11.0. Overall rating was best at 4.5 when pH was 10.0. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

PH-based results at 5% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 4.3 3.0 3.0 9.0 3.5 4.5 3.5 3.7 10.0 4.8 4.5 4.5 4.6 11.0 4.0 4.3 4.0 4.1

When the salinity was 5%, the color, flavor, and total rating were the best at 4.8, 4.5, and 4.6 at pH 10.0, respectively, and the elasticity was the same at 4.5 at pH 9.0 and 10.0. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

PH-specific results at 10% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 4.0 3.0 3.0 9.0 3.5 4.5 3.5 4.2 10.0 4.8 4.8 4.8 4.8 11.0 4.0 4.5 4.0 4.3

At 10% salinity, color, elasticity, flavor, and overall rating were 4.8, respectively, at pH 10.0, better than any other pH condition. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

PH-specific results at 15% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 4.0 3.0 3.0 9.0 3.5 4.4 3.5 4.0 10.0 4.8 4.4 4.4 4.4 11.0 4.0 4.3 4.0 4.0

At 15% salinity, the color, flavor and overall rating at pH 10.0 were 4.8 or 4.4, respectively, better than at any other pH condition. Elasticity was excellent at 4.4 at pH 9.0 and 10.0. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

PH-specific results at 20% salinity Hydrogen ion concentration (pH) Sensory evaluation value (0 ~ 5) Color elasticity Flavor General comment 8.0 2.0 4.0 3.0 3.0 9.0 3.5 4.2 3.5 3.7 10.0 4.8 4.0 4.0 4.0 11.0 4.0 4.0 4.0 3.7

When the salinity was 20%, the color and gross rating were the highest at 4.8 and 4.0 at pH 10.0, respectively. The elasticity and flavor were excellent at 4.0 at pH 10.0 and 11.0, respectively. Therefore, the color was good when the pH is 9.0 to 11.0, and most appropriately, the sensory evaluation value for the color and the total evaluation is the best when the pH is 10.0.

As such, the salinity is adjusted within the range of 5% to 15%, and among them, the salinity adjustment to 10% is the best in terms of color, elasticity, flavor, and total rating of the cooked salt. When salinity is below 5% or above 15%, the improvement in elasticity is particularly poor. The young murine slightly controls the concentration of salinity, and the large murine makes strong control of the concentration of salinity.

In addition, it can be seen that the pH is adjusted within the range of 9.0 to 11.0, and among them, the pH is adjusted to 10.0, which is the best in terms of color, elasticity, flavor, and total evaluation of the cooked salt. And when the pH is less than 9.0 or exceeds 11.0, the texture of the color becomes very poor. Here, young mud weakly adjusts the concentration of pH, and large mud strongly controls the concentration of pH.

As described above, the present invention improves the elasticity and flavor of the product by adding salt in the cooking process of cooked salt, and adds calcium hydroxide [Ca (OH) 2] to stabilize the green pigment of the chlorophyll-based green color for a long time. It will be maintained to improve the texture.

Although the preferred embodiment of the present invention has been described above, the present invention may use various changes, modifications, and equivalents. It is clear that the present invention can be applied in the same manner by appropriately modifying the above embodiments. Accordingly, the above description does not limit the scope of the invention as defined by the limitations of the following claims.

As described above, in the method of manufacturing a cooked salted salt 염 which can maintain the green state for a long time according to the present invention can improve the elasticity and flavor of the product by adding salt to the cooked water in the cooked process of 톳, using calcium hydroxide By adjusting the pH to stabilize the green pigment to see the quality improvement effect, it has the advantage of encouraging the texture by maintaining a good elasticity, flavor, color of the product for a long time.

Claims (6)

Adjusting the salinity to 10% to 15% by adding salt to the cooked water used in the cooking process; Adjusting the pH to 9 to 11 by adding calcium hydroxide to the cooked water; A method of producing a cooked salted cooked soybeans that can maintain a green state for a long time, characterized in that it comprises the step of ripening the cooked water with the adjusted salinity and pH. delete The method according to claim 1, wherein the salinity is adjusted to 10%. delete delete The method according to claim 1, wherein the pH is adjusted so that the pH is 10.