KR100545741B1 - Manufacturing method of shred sea tangle and that of fine cutting apparatus - Google Patents

Abstract

The present invention relates to a method for preparing chadamashima, and in particular, kelp, which is rich in nutrients such as iodine, alginic acid, calcium, laminin, taurine, potassium, fucoidan, various vitamins and minerals, is processed to stir-fry, toppings, salads, etc. It is about being able to eat with.

To this end, the first step of cleansing and removing the collected kelp to clean water, the second step of salting at 23-25% salinity, the third step of dewatering and refrigerating, width 1.5mm-2mm, A fourth step of cutting to 7 cm in length, a fifth step of separating after the first drying, a sixth step of separating after the second drying, and a seventh step of drying the third after the sixth step. do.

1st drying, 2nd drying, 3rd drying, salting, conveying belt, conveyor belt

Description

Manufacturing method of shred sea tangle and that of fine cutting apparatus

1 is a perspective view schematically showing the overall structure of a cutting device of the present invention.

Figure 2 is a side cross-sectional view schematically showing the structure of the cutting device of the present invention.

Figure 3 is a perspective view schematically showing a cut portion of the cutting device of the present invention.

Figure 4 is a flow chart showing in sequence the manufacturing sequence of Chadashima according to the present invention.

The present invention is a method for preparing Chadashima so that the kelp, which is rich in nutrients such as iodine, alginic acid, calcium, laminin, taurine, potassium, fucoidan, and various vitamins and minerals, can be eaten with stir-fry, toppings, salads, etc. It is about.

Since ancient times, kelp is widely known as a long-lived food that prevents various adult diseases, and is widely used for food, such as seasonings, food additives. In other words, it is already known that kelp, seaweed and other algae (especially brown algae) are beneficial to the human body, and specific effects have been announced through domestic and international seminars and journals, and new and proven facts are being published. .

In general, the pharmacological action of iodine in the storage material of kelp, when the iodine material is absorbed into tissues and blood, shows the osmotic action of the common electrolyte, and promotes the absorption of pathological and inflammatory products, causing the change of tissue It will collapse and dissolve.

In other words, the beneficial effects of kelp on the human body are as follows: First, the inhibition of the absorption of harmful heavy metals and radiation, nuclear species and the accumulation of harmful heavy metals such as cadmium, lead, and radiation, nuclide strontium (SR) and senium (CS) has been shown to be effective in inhibiting absorption, and has been demonstrated in clinical trials of patients and workers in Chernobyl nuclear accident in Russia. Second, the control group treated with alginic acid in animal experiments was the control group. Compared with (iii), 22.2% inhibited cholesterol and 20% neutral fat. Third, lipid peroxide content in blood and cell membranes was an important indicator in the aging process. Fourth, it is effective in suppressing skin aging by inhibiting cellular aging of organ tissues and activating metabolism because of its hematopoietic effect. The fifth alginic acid is a component that is not decomposed by digestive enzymes, which shortens the time for food to stay in the intestine to facilitate the discharge of waste products. The sixth alginate was administered and the obesity index was measured. The alginate is absorbed and combined with the substance causing the malignant tumor and discharged together with the stools to prevent cancer cell growth of normal cells. The absorption of cholesterol and triglycerides in food is very effective in the prevention of adult diseases such as atherosclerosis. Finally, alginic acid is used clinically for the protection of hemostasis and mucous membranes of the upper digestive system. In order to protect the mucosal surface by forming a mucous layer in the gastric mucosa has a protective effect. In addition to the above, many effects have been published and proven.

Despite the efficacy of kelp as described above, various processing methods of kelp have not been developed in the prior art, so that they are ingested as boiled or fried as an additive in soup or stew as they are collected from kelp.

This method of intake of kelp was exposed to the problem that the various kinds of nutrients of kelp are destroyed in the cooking process as well as the inability to ingest the necessary nutrients at once.

Thus, the movement to develop foods using various kelp is becoming a reality. For example, Korean Laid-Open Patent Publication No. 2002-0039416 introduces a method of manufacturing kelp gangjeong, and Korean Laid-Open Publication No. 2003-0058906 discloses dietary nutrition of kelp and walnut. Introduces food manufacturing methods.

In addition, as described above, kelp, which is beneficial to the human body, is not widely eaten as a dietary supplement, but it is difficult to digest kelp because it is difficult to digest, and the nutrients of kelp are not properly absorbed by the human body. Since it contains salt, it is difficult to eat, and there is a problem that nutrients contained in kelp are destroyed during processing.

The present invention has been made in order to solve such a problem in the prior art, and an object of the present invention is to provide a kelp while being eaten as fried or seasoned or salad by processing the kelp so that the nutrients contained in the kelp are not destroyed.

Looking at the working process of the present invention for achieving the above object, the first step to clean the collected kelp to clean water to cut off, the second step of salting after salting 23-25% salinity, and dehydrated and stored in cold storage The third step, the fourth step of cutting 1.5mm-2mm in width and 7cm in length, the fifth step of separating after the first drying, the sixth step of separating after the second drying, and the third drying after the sixth step Provided are a cheddar production method and a cutting device comprising the seventh step.

Hereinafter, with reference to the accompanying drawings, an embodiment of the manufacturing method and the cutting device of chadashima of the present invention will be described in more detail as follows.

Referring to the accompanying drawings, Figure 1 is a perspective view schematically showing the overall structure of the cutting device of the present invention, Figure 2 is a side cross-sectional view schematically showing the structure of the cutting device of the present invention, Figure 3 is Fig. 4 is a perspective view schematically showing a cut portion of the cutting device, and Fig. 4 is a flow chart sequentially showing a manufacturing procedure of chadashima according to the present invention.

As the structure of the cutting device of the present invention can be seen in Figure 1, a perspective view, the transfer belt 10 is formed in the projection at a predetermined interval on the outer peripheral surface is rotatably connected to the first gear 20, the transfer belt 10 Conveyor belt 30 located at the bottom of the) is rotatably connected to the second gear 40, the kelp is introduced between the conveying belt 10 and the conveyor belt (30).

In addition, a third gear 60 connected to the cutting member 50 having the blade 55 formed on the outer circumferential surface of the transfer belt 10 and the conveyor belt 30 may transmit the rotational force of the motor unit 70. The drive gear 80 is interlocked with each other so as to be interlocked with each other.

The cutting member 50 described above is formed of 70 to 100 blades are cut into the kelp introduced.

Referring to Figure 4 which is a process diagram showing the manufacturing process of the present invention, the first step (S1) to clean the kelp taken from the sea with a soft brush to remove impurities and to clean it and put it in a heating means such as a cauldron Go through

If the kelp is less poached in the first step (S1), even though the process is completed, the kelp is uncomfortable when eaten, and on the contrary, if the kelp is excessively depleted, the effect of the kelp is too low to chew.

Through the first step (S1), the kelp removed from the impurities is placed in a salt container, followed by a second step (S2) of salting at 23% to 25% salinity while the seaweed is soaked.

After the third step (S3) of dehydration and refrigeration, the fourth step (S4) is cut to a width of 1.5mm-2mm and a length of 7cm.

In the fourth step (S4) is cut to the above-mentioned size through the process of dehydration in the oil press after cutting the kelp stored refrigerated with a cutter formed of 70 blades and four washing operations.

 After the fourth step (S4), the finely dried kelp is placed on the foot in the drying chamber, and blows a breeze using a device such as a blower to dry at 40 ° C. for 1 hour at 25 ° C.-30 ° C. for 1 hour. After the fifth step (S5) of separating the kelp twisted or tangled in a lump.

After the fifth step (S5), the second step (S6) is a separation step after the second drying to dry for 1 hour at 40 minutes to 40 ℃ -50 ℃ in the drying chamber temperature.

After the sixth step, the temperature in the drying chamber is 70 ° C.-80 ° C., and the third step is a seventh step (S7), which is dried for two hours. The kelp is completely dried by the process. It becomes a state.

When cooking kelp through the above process, when soaked in water for 5 to 10 minutes, the volume is blown about 15 times larger than the volume of shredded Shidashima.

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In addition, Chadashima has undergone the same process as the conventional seasonings or assortment can be consumed in addition to cold or fried as well as cooked with a radish or salad.

As described above, the present invention has the following advantages over the kelp processed by the conventional method.

First, kelp can be eaten while maintaining the unique taste and aroma of kelp.

Second, tonic action, eliminating constipation, rich in minerals and potassium and calcium will prevent adult diseases.

Third, by cutting the kelp into a certain size, it can be ingested into the human body in a variety of foods, such as fried and cold vegetables, stir-fry and radish or salad.

Claims (6)

The first step (S1) to clean the collected kelp in the water to clean and cut off, the second step (S2) to salt the salt to 23-25% after poaching, the third step (S3) to dehydrate and refrigerate, Fourth step (S4) for cutting to width 1.5mm-2mm, length 7cm, fifth step (S5) for separating after primary drying, sixth step (S6) for separating after secondary drying, and the sixth step Chadashima production method characterized in that it is sequentially made, including a seventh step (S7) to be dried after the third. The method of claim 1, wherein the kelp frozen and stored in the cutter in the fourth process is cut and dewatered in a hydraulic machine after four washing operations. The method of claim 1, wherein the primary drying of the fifth step is dried for 40 minutes-1 hour at 25 ° C-30 ° C with a breeze. The method of claim 1, wherein the secondary drying of the sixth step is dried at 40 ℃-50 ℃ for 40 minutes-1 hour. The method of claim 1, wherein the tertiary drying of the seventh process is dried for 2 hours at 70 ℃-80 ℃. A first gear 20 connected to the transfer belt 10 having protrusions formed at predetermined intervals on the outer circumferential surface, a second gear 40 connected to the conveyor belt 30 positioned at the lower end of the transfer belt 10, and the transfer On the front surface of the belt 10 and the conveyor belt 30, the third gear 60 connected to the cutting member 50 having the blade 55 formed on the outer circumferential surface of the driving gear to which the rotational force of the motor unit 70 is transmitted ( 80) Chadashima cutting device characterized in that the interlocking interlocking with each other.

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