KR100392482B1 - Method of Making Dried Foods, Ecklonia Cava for Main Material - Google Patents
Method of Making Dried Foods, Ecklonia Cava for Main Material Download PDFInfo
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- KR100392482B1 KR100392482B1 KR10-2001-0017875A KR20010017875A KR100392482B1 KR 100392482 B1 KR100392482 B1 KR 100392482B1 KR 20010017875 A KR20010017875 A KR 20010017875A KR 100392482 B1 KR100392482 B1 KR 100392482B1
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- South Korea
- Prior art keywords
- seawater
- food
- dried
- raw material
- main raw
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 8
- 241001512722 Ecklonia cava Species 0.000 title 1
- 239000013535 sea water Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000012535 impurity Substances 0.000 claims abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 239000011780 sodium chloride Substances 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000013505 freshwater Substances 0.000 claims abstract description 4
- 210000004185 liver Anatomy 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 238000005520 cutting process Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 8
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000009566 rice Nutrition 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 abstract 2
- 241001474374 Blennius Species 0.000 description 7
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 2
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 229940041616 menthol Drugs 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000007058 Halophila ovalis Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
Classifications
-
- 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
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 감태를 주 원료로 한 건식품의 제조방법에 관한 것으로, 보다 상세하게는 해안가의 갯벌에서 자라는 감태를 채취하여 건조 및 가공과정을 거쳐 소금과 같은 양념을 가미한 식품으로 감태를 주 원료로 한 건식품의 제조방법에 관한 것으로, 갯벌에서 감태를 채취하는 단계와; 채취된 감태에서 갯벌 및 불순물을 제거하기 위해 바닷물로 1차 세정하는 단계와; 바닷물로 세척된 감태의 염분을 제거하며, 행구어내기 위해 민물로 2차 세정하는 단계와; 세정된 감태를 일정한 형틀에 펼쳐서 자연 건조하는 단계와; 건조된 감태를 일정 크기로 절단하는 단계와; 일정크기로 절단된 감태를 굽고, 간을 내기 위해 조리하는 단계와; 조리된 감태를 포장하는 단계로 이루어지는 것으로, 감태를 주 원료로 하여 채취 및 가공하여 건식품으로 제조함으로서, 구운 김과 같은 다른 또 하나의 음식물로서 새로운 기호식품을 제공하는 효과가 있다.More particularly, the present invention relates to a method for producing dried food, which comprises the step of picking up the mushroom growing on the tidal flats of the coast, drying and processing the mushroom, and adding seasonings such as salt to the main raw material One is a method for producing food, comprising the steps of: picking up a sensation in a tidal flat; First cleaning with seawater to remove tidal flats and impurities from the sampled habitats; Removing the saline washed with seawater, and washing the seawater twice with fresh water to form a row; A step of spreading the cleaned pattern on a predetermined mold and drying it naturally; Cutting the dried gut to a predetermined size; Baking the cut pieces to a predetermined size and cooking them to prepare liver; And packaging the cooked rice bran as a main raw material to produce a dried rice bran as a main raw material, thereby providing a new favorite food as another food such as roasted bran.
Description
본 발명은 감태를 주 원료로 한 건식품의 제조방법에 관한 것으로, 보다 상세하게는 해안가의 갯벌에서 자라는 감태를 채취하여 건조 및 가공과정을 거쳐 소금과 같은 양념을 가미한 식품으로 감태를 주 원료로 한 건식품의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing dried food, which comprises the step of picking up the mushroom growing on the tidal flats of the coast, drying and processing the mushroom, and adding seasonings such as salt to the main raw material One of them relates to a method for producing food.
일반적으로, 감태는 갈조 식물의 다시마과에 속하는 다년생 해조로 한국과 일본 바다에만 분포하며, 주 분포지역은 남, 동해안의 점심대 및 서산지역의 바닷물이 잔잔한 갯벌 바닥에서 서식한다.In general, it is a perennial seaweed belonging to the seaweed belonging to the seagrass plants. It is distributed only in Korea and Japan sea, and the main distribution area is in the calm tidal-flat floor of the lunch sea of the south coast and Seosan area of the east coast.
상기 감태는 그 줄기가 굵은 원기둥 형상이며, 봄에 줄기와 엽상대 사이의 생장대에서 엽상부가 새로이 생기고, 3 ~ 4년간 지속적으로 자란다.The stalk is in the form of a stem with a large stem, and newly emerges in the growth zone between the stem and the leaf opponent in spring, and grows continuously for 3 to 4 years.
그리고, 상기 감태는 해조류(김, 미역, 매생이, 파래)에 비하여 대소한의 한 추위가 있을 때 해안 벌 바닥에서 자란 것이 특이하며, 특히 제주도와 남해안에서 폭풍후 대량으로 채취된다.And, it is unique that it grows on the bottom of coastal beehive when there is little or little coldness compared with seaweeds (seaweed, seaweed, mackerel, and blue seaweed), and it is specially collected in large quantities after storm in Jeju and South coast.
한편, 상기 감태를 채취하여 전복, 소라 양식장의 먹이 용도로 사용하기도 하며, 채취한 감태를 바닷가의 바위에 펼쳐 자연 건조시켜 반찬으로도 이용하기도 했지만 상기 감태를 소재로 하여 구운 김과 같은 건식품으로 제조하지는 못했다.On the other hand, it is also used as a food for abalone farming and seashell farming by picking up the above-mentioned habitat, and it is also used as a side dish by spreading the collected habitat on a rock on the beach, I could not make it.
본 발명은 상기한 바와 같은 문제점을 해결하기 위하여, 감태를 주 원료로하여 상기 감태를 채취 및 가공하고, 맛을 가미함으로서 구운 김과 같은 가공된 건식품으로 제조하여 새로운 기호식품으로 이용될 수 있는 감태를 주 원료로 한 건식품 제조방법을 제공하는데 그 목적이 있다.DISCLOSURE OF THE INVENTION In order to solve the above-mentioned problems, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a process for producing a processed food such as roasted kimchi It is an object of the present invention to provide a food manufacturing method using a menthol as a main raw material.
도 1, 본 발명에 따른 감태를 주 원료로 한 건식품의 제조 공정도Fig. 1 is a diagram showing a manufacturing process of a dry food using a menthol as a main raw material according to the present invention
본 발명은 상기한 목적을 달성하기 위하여, 보다 상세하게는 갯벌에서 감태를 채취하는 단계와; 채취된 감태에서 갯벌 및 불순물을 제거하기 위해 바닷물로 1차 세정하는 단계와; 바닷물로 세척된 감태의 염분을 제거하며, 행구어내기 위해 민물로 2차 세정하는 단계와; 세정된 감태를 일정한 형틀에 펼쳐서 자연 건조하는 단계와; 건조된 감태를 일정 크기로 절단하는 단계와; 일정크기로 절단된 감태를 굽고, 간을 내기 위해 조리하는 단계와; 조리된 감태를 포장하는 단계로 이루어진 감태를 주 원료로 한 건식품 제조방법을 제공한다.In order to accomplish the above-mentioned object, the present invention provides a method of extracting a sentiment from a tidal flats, First cleaning with seawater to remove tidal flats and impurities from the sampled habitats; Removing the saline washed with seawater, and washing the seawater twice with fresh water to form a row; A step of spreading the cleaned pattern on a predetermined mold and drying it naturally; Cutting the dried gut to a predetermined size; Baking the cut pieces to a predetermined size and cooking them to prepare liver; And packaging the cooked safflower as a main raw material.
(실시예)(Example)
이하에 상기한 본 발명을 바람직한 실시예가 도시된 첨부 도면을 참고하여 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.
첨부된 도면, 도 1은, 본 발명에 따른 감태를 주 원료로 한 건식품의 제조 공정도이다.BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process flow diagram of a process for producing a dried food according to the present invention.
본 발명에 따른 감태를 주 원료로 한 건식품의 제조방법을 설명하기 위해 상기한 바와 같은 감태를 주 원료로 하여 제조하는 과정을 아래에 설명한다.Hereinafter, a process for producing a safflower according to the present invention using the safflower as a main raw material will be described.
상기 감태는 해안가의 썰물때 바닷물이 빠져 나간 후 갯벌에 물이 잔잔하게 고여 있을 때 상기 감태를 채취한다.(S10)The senses are collected when the seawater escapes from the tidal water of the coast and the water is calmly accumulated in the tidal flats (S10).
그리고, 갯벌에서 채취된 상기 감태는 갯벌과 불순물이 섞여 있음으로 채취된 다수의 감태를 여러 다발로 나누어서 바닷물로 여러 차례 헹구어 내어 갯벌과 불순물을 제거하는 1차 세정을 실시한다.(S20)In addition, the above-mentioned morphology collected from the tidal flats is divided into several bundles, which are obtained by mixing the tidal flats and the impurities, and are rinsed several times with seawater to perform the first cleaning to remove the tidal flats and the impurities.
상기와 같이 바닷물로 1차 세정된 다수의 감태에서 염분을 제거하며, 흐르는 민물 또는 수돗물을 이용해서 남아 있는 불순물 등을 제거하는 2차 세정을 통해 다시 한번 깨끗이 헹구어 낸다.(S30)As described above, the saline is removed from the plurality of senses first washed with seawater, and then cleaned again using the fresh water or the tap water to remove the remaining impurities. (S30)
한편, 상기 2차 세정을 통해 염분이 제거되고, 헹구어진 상기 감태를 건조시키기 위해 통풍이 잘 이루어지도록 볏짚으로 짜여진 일정한 형틀에 가지런히 펼쳐 놓은 다음, 일광을 통해 자연 건조하되 강한 직사광선으로 건조하면 영양소의 파괴와 상품으로서의 질이 저하됨으로 반음 반양식으로 하며 그 조건은 일광 40%, 해풍 60%로 날씨가 좋은 상태로 한낮에 2 ~ 3시간 정도로 자연건조 시키며, 상기 감태의 건조시 햇빛 속의 자외선을 통해 살균 작용이 이루어지며, 상기 볏짚은 음식물을 자연 소독하는 성분이 포함되어 있어 상기 감태의 소독을 동시에 겸한다.(S40)On the other hand, the saline is removed through the secondary rinsing, and the rinse is dried so as to be well ventilated. Then, the rinse is spread out in a predetermined mold frame woven with rice straw and dried naturally through daylight. When dried with strong direct sunlight, And the quality of the product is lowered. The condition is 40% sunlight and 60% sea breeze. It is naturally dried in the daytime in good condition in the daytime for 2 ~ 3 hours, and when dried, Sterilizing action is performed, and the rice straw includes a component that naturally disinfects foods, thereby simultaneously disinfecting the senses. (S40)
그런 다음, 건조된 상기 감태를 일정 크기 즉, 본 발명에서는 김의 단위로 1톨의 낱장과 동일한 크기로 절단을 한다.(S50)Then, the dried sash is cut to a certain size, that is, to a size equivalent to one sheet of one till in the present invention (S50)
그리고, 일정 크기로 절단된 상기 감태를 일반적으로 사용되는 히팅 코일을 이용하여 굽고, 구워진 상기 감태에 맛을 가미하기 위하여 본 발명에서는 소금, 참기름 또는 식용유를 이용하여 간을 내며, 또한 본 발명은 상기 조미료에 제한되지 않고 다양한 조미료들을 사용하여 조리를 할 수 있다.(S60)In the present invention, in order to grill the senses cut to a predetermined size using a generally used heating coil and add flavor to the baked sensation, the liver is made using salt, sesame oil or edible oil. In addition, It is possible to cook with various seasonings without being limited to seasoning (S60).
한편, 건조된 상기 감태를 일정 크기로 절단하고, 절단된 상기 감태를 구운다음에 소금, 참기름, 식용유로 간을 내어 완재된 감태 건식품을 그 내부에 수용하여 외관의 손상 및 제품을 이물질로부터 보호하기 위해 포장을 한다.(S70)On the other hand, the dried gutta is cut to a predetermined size, the cut gutta is baked, and the finished gutta-gun food is taken out with salt, sesame oil and cooking oil to protect the outer product from damage (S70).
상기 감태 건식품의 포장방법은 본 발명에서 비닐 내부에 상기 감태 건식품을 내부에 수용한 다음 진공 상태로 포장을 하며, 이에 국한되지 않고 다른 포장 방법으로도 할 수 있다.In the present invention, the above-described packaging method of the mungtong dried food is such that the mungtong dried food is contained in the inside of the plastic and then packaged in a vacuum state. However, the packaging method is not limited thereto.
본 발명에 따른 감태를 주 원료로 한 건식품의 제조방법은, 감태를 주 원료로 하여 이를 채취 및 가공하여 건식품으로 제조함으로서, 구운 김, 다시마, 미역 등과 같은 다른 또 하나의 음식물로서 식단의 새로운 기호식품을 제공하는 효과가 있다.The method of manufacturing a dried food according to the present invention is characterized in that it is prepared as a dry food by picking and processing the raw meat as a main raw material so that it can be used as another food such as roasted seaweed, It has the effect of providing a new favorite food.
이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 본 발명의 요지를 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의하여 다양한 변경과 수정이 이루어질 수 있는 것이다.While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, It is possible that various changes and modifications can be made by those skilled in the art.
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| KR10-2001-0017875A KR100392482B1 (en) | 2001-04-04 | 2001-04-04 | Method of Making Dried Foods, Ecklonia Cava for Main Material |
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| KR100392482B1 true KR100392482B1 (en) | 2003-07-23 |
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Cited By (2)
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| KR100862649B1 (en) | 2007-04-26 | 2008-10-09 | 이석태 | Functional dried laver and its manufacturing process |
| KR101005241B1 (en) * | 2008-04-29 | 2011-01-04 | 목포대학교산학협력단 | Capsosiphon fulvescens dry food and method making Capsosiphon fulvescens dry food using thereof and a molding frame for Capsosiphon fulvescens molding |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100810911B1 (en) * | 2006-05-25 | 2008-03-10 | 김경남 | The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method |
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|---|---|---|---|---|
| JPS55144871A (en) * | 1979-04-26 | 1980-11-12 | Nobuo Kaneko | Preparation of food of ecklonia cava kjellman |
| JPS5621579A (en) * | 1979-08-01 | 1981-02-28 | Tadashi Sasaki | Method of making "kajime" (one of brown algae) edible |
| KR840008579A (en) * | 1983-04-22 | 1984-12-17 | 구리하라 요시노리 | Manufacturing method and apparatus of delicacy food mainly containing seaweed |
| KR900007349A (en) * | 1988-11-04 | 1990-06-01 | 주식회사 삼해냉동 | Manufacturing method of alpha-winded seaweed flakes |
| KR940019243A (en) * | 1993-02-16 | 1994-09-14 | 정유경 | Dry seaweed and its manufacturing method |
| JPH11346730A (en) * | 1998-06-11 | 1999-12-21 | Tokumoto Honten:Kk | Production of sea grass food |
| KR20020074251A (en) * | 2001-03-19 | 2002-09-30 | 전홍정 | Rice-cake type green laver containing flavor and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55144871A (en) * | 1979-04-26 | 1980-11-12 | Nobuo Kaneko | Preparation of food of ecklonia cava kjellman |
| JPS5621579A (en) * | 1979-08-01 | 1981-02-28 | Tadashi Sasaki | Method of making "kajime" (one of brown algae) edible |
| KR840008579A (en) * | 1983-04-22 | 1984-12-17 | 구리하라 요시노리 | Manufacturing method and apparatus of delicacy food mainly containing seaweed |
| KR900007349A (en) * | 1988-11-04 | 1990-06-01 | 주식회사 삼해냉동 | Manufacturing method of alpha-winded seaweed flakes |
| KR940019243A (en) * | 1993-02-16 | 1994-09-14 | 정유경 | Dry seaweed and its manufacturing method |
| JPH11346730A (en) * | 1998-06-11 | 1999-12-21 | Tokumoto Honten:Kk | Production of sea grass food |
| KR20020074251A (en) * | 2001-03-19 | 2002-09-30 | 전홍정 | Rice-cake type green laver containing flavor and method for producing the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100862649B1 (en) | 2007-04-26 | 2008-10-09 | 이석태 | Functional dried laver and its manufacturing process |
| KR101005241B1 (en) * | 2008-04-29 | 2011-01-04 | 목포대학교산학협력단 | Capsosiphon fulvescens dry food and method making Capsosiphon fulvescens dry food using thereof and a molding frame for Capsosiphon fulvescens molding |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20020078038A (en) | 2002-10-18 |
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