KR100595749B1 - Functional laver applying charcoal and salicornia herbacea and the manufacturing method thereof - Google Patents

Abstract

The present invention relates to a functional laver using charcoal charcoal and seaweed, and to a method for producing the same. More specifically, the primary maturation process of raw grass to ripen by putting the raw material of raw seaweed in a maturing vessel containing seawater and charcoal charcoal, and fresh water and The secondary ripening process of the raw material to put the first aged mature raw seaweed in the maturing vessel containing charcoal charcoal charcoal, and the dehydration process of dewatering the mature raw grass to form a seaweed, hamcho juice, licorice, A method of manufacturing laver, comprising a spraying process of spraying a mixed solution of drinking water into a molded laver, a drying process of drying the laver sprayed with the mixed solution, and a packaging process of laver packing with charcoal charcoal packed with Korean paper It is about laver by the method. The seaweed of the present invention can limit the intake of salt (Na) as in the conventional seaweed production by the addition of the seaweed juice, as well as to use a variety of minerals that the seaweed has.

Furthermore, in the present invention, by adding together licorice juice instead of using only the licorice juice can be offset the salty and astringent taste of the incorporation of the seaweed has a better taste than the conventional seaweed using seaweed. In addition, the present invention can suppress the various bacteria and decay bacteria attached to the seaweed by ripening the raw seaweed of seaweed using seawater, fresh water and charcoal charcoal, it is possible to manufacture more hygienic seaweed and also remove the sea smell (smell) of seaweed It can be used to increase the utilization of seaweed.

Charcoal charcoal, laver, seaweed, licorice, fishy, hygiene, ripening

Description

Functional laver applying Charcoal and Salicornia herbacea and the manufacturing method

The present invention relates to a functional laver produced using charcoal charcoal and seaweed, and more particularly, to a seaweed, fresh water and raw charcoal matured with seaweed charcoal charcoal into a laver, and to the seaweed juice, licorice solution, drinking water Functional laver produced by spraying the mixed solution containing the mixture and the method of manufacturing the seaweed, fresh water and charcoal charcoal due to the maturation of the raw material due to the aging of the bacteria and decay bacteria attached to the seaweed as well as sea smell (smell) It can be removed, and also due to the mixed solution can provide a laver with a good taste and nutrition compared to the conventional laver.

Laver is a basic side dish in your daily diet. It is rich in vegetable protein and has a high taste.

Most laver is made of raw seaweed in the shape of laver and baked, processed by seasoning with corn oil, sesame oil, salt, etc. and used as a side dish or gimbap.

Such laver can enhance the taste, nutrition and functionality of laver in various ways. Recently, research on these methods has been diversified with increasing interest in health.

In particular, recently, as the functionality of the seaweed is transmitted, roasting and seasoning laver using seaweed (scientific name: kung bark) has been developed. Hamcho, a scientific name, is a perennial grass that grows on the tidal flats of the southwestern coast of Korea. It is distributed around tidal flats and salt fields near seawater.

Due to this growth environment, the seaweed is rich in various minerals such as sodium (Na) of the sea, calcium (Ca), magnesium (Mg), potassium (K), and iron (Fe). Thus, the development of foods with increased nutrition and functionality by using the mineral components and salty intrinsic salt of the above seaweed is made.

Processing methods of seaweed using seaweed include the following.

Korean Patent Laid-Open Publication No. 2002-60543 “Roasting laver and manufacturing method added with seaweed powder” is a method of attaching sesame oil mixed with corn oil through a oil supply device at a constant rate and salt and seaweed through a powder supply device. The present invention relates to a roasting ladle and a method of manufacturing the same, wherein the powder is mixed at a predetermined ratio, applied to roasted laver, baked, cut, and then packaged. . By attaching the seaweed powder on the surface of the seaweed-coated seaweed, the seaweed powder easily falls off the surface of the seaweed and is also attached to the wrapping paper of seaweed, thereby losing the seaweed powder.

Republic of Korea Patent No. 470191, "Sim nori seaweed containing the extract and its manufacturing method" is put into the steam cooker and heat-treated with steam for 5 to 15 minutes, stored at -25 ℃ or less and then crushed by filtration or juice 4 to 12% by weight is added to the sparse based on the weight of the sparse immediately before molding, or sprayed 3 to 9% by weight to the sparse after forming dehydration. It is dried laver that contains the puncture extract.

The bark extract is an extract prepared by compressing the heat treatment of the bark and then compressed, the bark extract produced in this way is significantly lower in yield and is less efficient in industrial use. In addition, there is a problem that can not remove the inherent sea smell (fishy).

Republic of Korea Patent Application Publication No. 2004-81813 "Tung bark liquid, powder, seasoning roasted seaweed" is sprayed and precipitated the liquid of the round bark in the raw material and dried laver is put into the seaweed powder through the roasting machine and seasoned in food additives Seasoning roasting is produced by applying a mixed powder of cooking oil, salt and spout powder 4: 6 through a salt supply device.

However, the above-mentioned seasoned and roasted seaweed can give the seaweed nutrition and salty taste by using only seaweed powder and liquid, but there is a limit to improve the seaweed flavor. There is a need to be.

The present invention is to use the mineral and salty taste of the seaweed by applying the seaweed as in the seasoning, roasted seaweed mentioned above, using only the powder and liquid of the seaweed by further using licorice juice, including seaweed juice If you want to further improve the flavor of seaweed, which can be limited.

In addition, by using seawater, fresh water and charcoal charcoal to ripen the raw seaweed of seaweed to remove the inherent sea noise (smell), seaweed can be widely used even when the seaweed is used in a non-seasoned form such as gimbap I want to be able to. In addition, the purifying ability of charcoal charcoal is to enable the production of more hygienic seaweed by being able to remove various bacteria and decay bacteria of the raw seaweed.

The present invention relates to a functional laver using charcoal charcoal and hamcho to achieve the above object, and more particularly, to a raw material of the raw material put into the maturing cylinder containing the seaweed and charcoal charcoal in a maturing vessel to ripen 1 Tea ripening process, the secondary ripening process of the cultivated by putting the primary aged raw material in the maturing vessel containing fresh water and charcoal charcoal charcoal, and the dehydration process to dehydrate the mature raw material to form the shape of seaweed, A spraying process of spraying a mixture of juice, licorice and drinking water into the molded laver, a drying process of drying the laver sprayed with the mixed liquor at 38 to 40 ° C. in a conventional dryer, and a charcoal charcoal packed with Hanji The present invention relates to a laver manufacturing method and a laver by the manufacturing method of the laver packaging process.

The configuration of the present invention in more detail as follows.

1. First ripening process of raw grass

Take the raw seaweed and put it into a maturing vessel containing seawater and charcoal charcoal, and then ferment it first.

In other words, put 10,000 liters of seawater and 50 kg of charcoal charcoal in the netting in a maturing vessel and add the raw seaweed from the seaweed to ripen for 8 hours. Charcoal charcoal in the net is installed to be fixed to a part of the maturing cylinder.

At this time, the water in the maturation cylinder is not allowed to settle, but by installing the hunger type rotor connected to the motor inside the maturation cylinder, the blades of the rotor continuously circulate by stirring the water. The circulated seawater is purified and filtered while passing through the charcoal charcoal.

Through this process, the raw grass of seaweed is matured for 8 hours with purified charcoal and charcoal white charcoal having the effect of anti-oxidation and reducing effect, so that various germs can be removed and freshness can be maintained. This makes it possible to produce more hygienic seaweed.

In addition, due to the purification and deodorizing effect of charcoal charcoal charcoal sea smell (smell) is removed.

Charcoal charcoal used in the present invention is made at a high temperature, and the carbon is well charcoal, when beaten, the sound is clear, glossy, and almost no smell. It is hard in nature and suitable for use in the laver manufacturing process of the present invention.

In this maturation process, ripening the raw material for less than 8 hours can not effectively remove the sea noise of the raw material, and only 8 hours can effectively remove the germs and sea noise of the raw material, the ripening time more than necessary is not suitable. Therefore, the aging time of 8 hours is suitable.

In the present process, the mixing amount of seawater and charcoal charcoal may be changed according to the production amount of laver if the mixing ratio is matched, and the amount of raw grass to be added may be an amount that does not interfere with the circulation of seawater in the maturing vessel.

2. Secondary ripening process

After dehydration of the raw seaweed of the seaweed which passed the 1st aging process, it passes through a cutter. After passing through the cutting machine, the raw grass of Kim is put into a maturing vessel containing 1,000L of fresh water and 5kg of charcoal charcoal and aged for 1 hour.

Charcoal charcoal used in this process is also installed in the net to be fixed to a certain portion of the maturation cylinder. Through this ripening process, the raw seaweed of the seaweed is ripened as the color turns red, which makes it possible to manufacture seaweed with good flavor and color.

 The mixing amount of fresh water and charcoal charcoal in this process can also be changed according to the amount of seaweed produced if the mixing ratio is adjusted.

3. Dehydration Process

The mature raw grass is dehydrated and shaped into a laver as in a conventional method.

4. Spraying process

On the surface of the formed laver is sprayed with a conventional injector a mixture of 2L of seaweed juice, licorice 50ml, drinking water 20L. The injection amount of the mixed liquid is sprayed to be 5 to 10% by weight based on the weight produced.

In the present process, the mixing amount of the licorice juice, licorice liquor, drinking water may be increased or decreased depending on the amount of laver produced if mixed in accordance with the above ratio.

The seaweed juice is harvested naturally in Sinan salt farm or in the Gaejang, and it is collected during the summer rainy season, and separated and washed with clean drinking water to separate foreign matters and blemishes, drained, separated into seaweed leaves and stems, and compressed into a hydraulic compressor. It is made with juice.

If only seaweed juice is used in laver processing, the flavor of seaweed is not good due to the salty and astringent taste of seaweed. In the present invention, by mixing together licorice solution can be offset the salty and salty taste of seaweed. When the licorice solution is added more than the standard, the prepared seasoned seaweed becomes sweet, and when the licorice solution is added less than the standard, the effect of licorice expected in the present invention cannot be seen.

If you put less drinking water than the standard, the mixture will be salty, and if you put more drinking water than the standard, you will not be able to feel the taste of licorice and licorice.

In addition, when the injection amount of the mixed liquid is applied more than the above standard, there is a problem in that the drying time of the seaweed is long, and when it is applied less than the above standard, the seaweed of the seaweed does not fit and is not suitable.

Through this process, the laver according to the present invention may be useful in minerals of seaweed as already known.

5. Drying Process

The laver sprayed with the mixed solution containing the vinegar juice, licorice and drinking water is dried at 38 to 40 ° C. When drying at a temperature higher than the above standard, the steam burns, and when drying at a temperature lower than the above standard, the drying takes a long time, which is not suitable.

6. Packing process

100 sheets of dried seaweed and 10kg of charcoal charcoal packed with Korean paper are moisture-proof and waterproof packed to facilitate distribution and storage.

Through the above process can also be produced as a dry seaweed that is a raw material such as gimbap, and prepared by roasting or seasoning laver by applying oil such as jade oil, sesame oil to the surface of the seaweed as in the usual method You may.

The seaweed produced through the above process can limit the intake of excessive salt (Na) by using a mixture of the licorice juice and licorice solution without using the salt, and the problem of seaweed, which is a problem that can occur when only the licorice juice is used. Taste and salty can be offset by the use of licorice. The laver produced by this is better in flavor than laver prepared using conventional seaweed.

In addition, the present invention can produce a seaweed (fishy), such as no seaweed due to the aging of the seaweed, fresh water and charcoal charcoal charcoal charcoal charcoal charcoal, as well as more hygienic seaweed production.

The following examples are intended to help easy understanding of the present invention configuration.

( Example  One)

-Preparation of Dried Seaweed-

1. First ripening process of raw grass

Harvest raw Sinandol seaweed and Sinan sesame seaweed.

10,000L of seawater, 80kg of collected raw materials, and 50kg of charcoal charcoal in the mesh were put into the aging cylinder to ripen the raw seaweed for 8 hours. At this time, the hunger type rotor connected by a motor was installed inside the aging cylinder to stir the seawater so that the seawater inside the aging cylinder was circulated.

In addition, the charcoal charcoal is installed in the net to be fixed inside the maturing cylinder so that there is no movement by the circulation system.

Through this process, the seawater inside the aging cylinder was purified and filtered, and the original raw water of seaweed could be kept fresh. In addition, the smell of sea noise was not detected in Kim's raw material matured through this process.

2. Secondary ripening process

The raw sorghum of the seaweed undergoing the first aging process was dehydrated to remove seawater, and the seaweed was removed to a size suitable for seaweed processing through a cutter.

The raw grass of laver through the cutter was put into a maturing vessel containing 1,000L of fresh water and 5kg of charcoal charcoal. Through this process, the raw grass of Kim turned red.

3 . Dehydration Process

After the mature raw grass was picked up and dehydrated, it was molded into a steaming shape.

4. Spraying process

On the surface of the molded laver was sprayed with a spray mixture of the mixture of 2L of seaweed juice, licorice 50ml, drinking water 20L. The mixed solution was sprayed to 5% by weight of the resulting weight.

The seaweed juice is harvested naturally in Sinan salt farm or in the Gaejang, and it is collected during the summer rainy season, and separated and washed with clean drinking water to separate foreign matters and blemishes, drained, separated into seaweed leaves and stems, and compressed into a hydraulic compressor. Prepared with juice.

5. Drying Process

Seaweed juice, licorice liquor, and drinking water sprayed with the mixed solution was dried at 38 to 40 ℃ in a conventional laver dryer.

6. Packing process

100 pieces of dried seaweed and 10g of charcoal charcoal packed with Hanji were moisture-proof and waterproof packed together to facilitate distribution and storage.

( Example  2)

Preparation of Seasoned Seaweed

Jade dry oil and sesame oil were mixed in the dried laver prepared above and coated on the laver surface and baked.

However, the salt was not mixed.

( Example  3)

Production of Dried Seaweed

1. First ripening process of raw grass

Harvest raw Sinandol seaweed and Sinan sesame seaweed.

Into the maturation vessel was put into 10,000L of seawater and 50kg of charcoal charcoal charcoal in the net and put 100kg of raw seaweed collected and aged for 8 hours.

At this time, the hunger type rotor connected by a motor was installed inside the aging cylinder to stir the seawater so that the seawater inside the aging cylinder was circulated.

In addition, the charcoal charcoal is installed in the net to be fixed inside the maturing cylinder so that there is no movement by the circulation system.

Through this process, the seawater inside the aging cylinder was purified and filtered, and the original raw water of seaweed could be kept fresh. In addition, the smell of sea noise was not detected in Kim's raw material matured through this process.

2. Secondary ripening process

Raw grass of the seaweed undergoing the first aging process was dehydrated completely to pass through the cutting machine to be a size suitable for seaweed processing.

The raw grass of laver through the cutting machine was put into a maturing vessel containing 1,000 liters of fresh water and 5kg of charcoal charcoal, which was cut into a net, and aged for 2 hours. Through this process, the raw grass of Kim turned red.

3. Dehydration Process

The aged raw material was dehydrated and shaped into a laver as in a conventional method.

4. Spraying process

On the surface of the formed laver was sprayed with a conventional injector a mixture of 2L of seaweed juice, licorice 50ml, drinking water 20L. The injection quantity of the liquid mixture was taken as the amount which will be 7 weight% with respect to the produced weight.

5. Drying Process

Seaweed juice, licorice liquor and drinking water sprayed mixed laver was dried at 38 ~ 40 ℃.

6. Packing process

After finishing the drying process, 100 pieces of seaweed was packed with 10g of charcoal charcoal packed with Hanji to be moisture-proof and waterproof to facilitate distribution and storage.

( Experimental Example  One)

This experiment was to evaluate the sensuality of the laver produced in Example 1 (in Table 1 below 'Tung bark charcoal stone') and the general laver and the results are shown in Table 1 below.

Sensory evaluation was conducted by Hedonic Scale test (10 points method) on 15 well-trained evaluators for taste, color, smell, crispness and overall acceptability. For statistical processing, the average and standard error were calculated using the statistical analysis system (SAS) statistical package, and the Duncan's multiple test was performed after the ANOVA test.

 As can be seen from Table 1 below, the sensory evaluation of laver produced by the method according to Example 1 was generally higher than that of general laver, and in particular, taste, crispness, and overall acceptability were significantly higher.

1) Mean ± standard error

2) NS: Not Significant

3) The symbols a, b, and c indicate that there is no significant difference between the same symbols and that there is a significant difference between the other symbols.

( Experimental Example  2)

This experiment is to mix the amount of charcoal charcoal used in the primary ripening process of the raw material to 20kg, 30kg, 40kg, 50kg, 60kg, 70kg respectively, to ripen the raw materials, each of the raw ingredients in the method of Example 1 After making the seaweed by each seaweed (smell) of the produced seaweed was investigated. Preference was evaluated for 30 panelists.

As a result, as shown in Table 2 below, when the charcoal charcoal is less than 50kg, the fishy smell of raw grass is not effectively removed, which is inappropriate. In excess of the above, waste of raw materials becomes unnecessary.

20 kg 30 kg 40 kg 50 kg 60 kg 70 kg Fishy 2.0 2.5 3.1 5 5 5

  1 ------------------------ 3 ------------------------ 5

I'm poor Usually good

( Experimental Example  3)

This experiment is a comparative analysis of the nutritional components of the seaweed prepared in Example 1 and general seaweed as shown in Table 3 below.

General laver Example 1 moisture(%) 7.5 9.4 protein(%) 35.0 44.5 Fat(%) 0.7 0.7 carbohydrate(%) 44.6 32.9 Crude fiber (%) 3.5 3.4 Ash content (%) 8.7 9.1

( Experimental Example  4)

This experiment compares the inorganic components of laver and general laver prepared in Example 1, the results are shown in Table 4 below.

General laver Example 1 Calcium (mg / 100g) 205.23 184.69 Iron (mg / 100g) 11.76 17.61 Potassium (mg / 100g) 546.00 609.50 Magnesium (mg / 100g) 88.00 86.50 Manganese (mg / 100g) 1.45 1.35 Copper (mg / 100g) 0.06 0.10 Sodium (mg / 100g) 345.54 332.19 Zinc (mg / 100g) 4.14 4.08

As can be seen from Table 4, the laver by the present invention is rich in iron and potassium, while containing less sodium, compared to the general laver was confirmed that it is a good food for patients with anemia and hypertension.

In the present invention, in the method of preparing seaweed using seaweed, the raw seaweeds are aged with seawater, fresh water and charcoal charcoal, and the seaweed juice, licorice liquor, and drinking water are mixed with the raw grass to produce seaweed. Compared with seaweed, it is possible to provide seaweed with better taste and nutrition.

That is, the addition of the seaweed juice can limit the intake of salt (Na) as in the conventional seaweed production, as well as the various minerals that the seaweed can be used to ingest the mineral components of the seaweed through the daily diet It became.

Furthermore, in the present invention, the salty and astringent tastes of the seaweeds can be offset by adding licorice juice instead of using only the licorice juice.

 The present invention can suppress various bacteria and decay bacteria attached to seaweed by aging the raw seaweed of seaweed using seawater, fresh water and charcoal charcoal. It can be used to increase the utilization of seaweed.

Claims (3)

In the manufacturing method of seaweed using seaweed First ripening process of the raw grass to put into the maturing cylinder 10,000L and 50kg of charcoal charcoal charcoal charcoal charcoal charcoal charcoal charcoal and put into the raw seaweed harvested for 8 hours; After dehydrating and cutting the raw mature raw seaweed of primary steaming, the secondary ripening process of the raw material which is put into a maturing vessel containing 1,000L of fresh water and 5kg of charcoal charcoal for 1 hour; Dehydration process of dewatering the second mature raw grass to form a laver as in the usual method; A spraying process of spraying a mixed solution of 2L of seaweed juice, licorice 50ml, and 20L of drinking water onto the surface of the formed laver; A drying process of drying the laver through 38 to 40 ° C .; Method of manufacturing functional laver using charcoal charcoal and seaweed, characterized in that it consists of a packaging process that facilitates distribution and storage by moisture-proof and waterproof packaging with 10g of charcoal charcoal in 100 sheets of dried laver The method of claim 1, wherein the spraying process is a method for producing functional laver using charcoal charcoal and seaweed, characterized in that to spray 5 to 10% by weight based on the weight of the mixed solution. Functional laver using charcoal charcoal and seaweed prepared by claim 1