KR100685774B1 - Method for treating of sea weed using jijang-water and carbonated water - Google Patents
Method for treating of sea weed using jijang-water and carbonated water Download PDFInfo
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- KR100685774B1 KR100685774B1 KR1020060015003A KR20060015003A KR100685774B1 KR 100685774 B1 KR100685774 B1 KR 100685774B1 KR 1020060015003 A KR1020060015003 A KR 1020060015003A KR 20060015003 A KR20060015003 A KR 20060015003A KR 100685774 B1 KR100685774 B1 KR 100685774B1
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- jijangsu
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 241001474374 Blennius Species 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title abstract description 8
- 238000005406 washing Methods 0.000 claims abstract description 11
- 239000013505 freshwater Substances 0.000 claims abstract description 6
- 239000013535 sea water Substances 0.000 claims abstract description 5
- 241000195493 Cryptophyta Species 0.000 claims description 48
- 230000032683 aging Effects 0.000 claims description 9
- 238000003672 processing method Methods 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 17
- 230000005070 ripening Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 235000015097 nutrients Nutrition 0.000 description 9
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 235000011089 carbon dioxide Nutrition 0.000 description 2
- 239000002734 clay mineral Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- -1 lamiarin Polymers 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 241000252185 Cobitidae Species 0.000 description 1
- 229920000855 Fucoidan Polymers 0.000 description 1
- 241001529936 Murinae Species 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000001464 adherent effect Effects 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003673 groundwater Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 230000003617 peroxidasic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 230000036642 wellbeing Effects 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
- 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
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
Description
본 발명은 식용 해조류의 가공방법에 관한 것으로, 특히 황토지장수와 탄산수를 이용해 식용 해조류를 숙성 발효시킴으로써 해조류가 가지고 있는 영양소와 색태를 온전히 보전할 수 있도록 하고, 또한 황토지장수와 탄산수에 의해 해조류의 독특한 맛과 효능을 살릴 수 있도록 함으로써 종래의 해조류 식품과는 현격히 구별될 수 있도록 하는 새로운 식용 해조류 가공방법에 관한 것이다.The present invention relates to a processing method of edible algae, and in particular, by ripening and fermenting edible algae using ocher longevity and carbonated water, it is possible to completely preserve the nutrients and color of the algae, and also by peculiarity of algae by the ocher longevity and carbonated water It relates to a new edible seaweed processing method that can be distinguished from the conventional seaweed food by making it possible to utilize the taste and efficacy.
식용 해조류는 바다에서 자생 또는 양식되어지는 다시마, 미역, 김, 파레, 우뭇가사리, 톳과 같이 식용가능한 녹조류 및 갈조류, 홍조류를 의미하는 것으로, 상기 해조류에는 B1, B2, C 와 같은 다양한 비타민과 미네랄과 같은 무기질 성분, 타우린(taurine)과 엔-3(n-3) 지방산, 알긴산(alginic acid), 퓨코이단(fucoidan), 라미아린(lamiarin), 펙틴(pectin) 등과 같은 각종 아미노산과 식이섬유가 매우 풍부하게 함유되어 있어 섭취시 인체의 생리활성을 도모할 수 있으며, 웰빙시대를 맞아 훌륭한 자연식품 재료로써 여러가지 형태로 조리되어 식생활에 이용되고 있다.Edible algae means edible green algae, brown algae, and red algae, such as kelp, seaweed, seaweed, paré, loach, and algae, which grow or grow in the sea, and include algae and various vitamins and minerals such as B1, B2, and C. The same minerals, taurine and N-3 fatty acids, alginic acid, fucoidan, lamiarin, pectin, etc. Abundantly contained, it can promote the physiological activity of the human body when ingested, and it is cooked in various forms as an excellent natural food material for the well-being age and is used for eating.
이처럼 해조류가 무기질이 풍부하고, 여러 가지 생리 활성 물질에 의한 건강 기능성 효과가 실험이 밝혀지면서 점차 해조류의 소비성향 또한 증가되고 있으나 해조류는 줄기와 잎 또한 다량의 점액질로 이루어진 상태여서 표면이 매우 취약한 상태이므로 대개 건조식품으로만 섭취되고 있는 실정이다.As seaweeds are rich in minerals and the health functional effects of various physiologically active substances have been tested, the consumption tendency of seaweeds has gradually increased, but the seaweeds are very fragile because the stems and leaves are composed of a large amount of mucus. Because it is usually ingested only as dry foods.
본 발명은 해조류를 보다 맛깔스럽고 상품성을 향상시킬 수 있도록 하기 위해 숙성시킨 해조류식품을 제공하기 위한 것으로, 대개 해조류는 단순히 숙성시킬 경우 조직이 물러 쉬 손상되고, 엽체 내부의 영양소가 밖으로 배출되어 손실되거나, 색태(色態)가 나빠져 기호도가 떨어지는 폐단을 갖는다.The present invention is to provide a seaweed food that has been aged to make the seaweed more delicious and improve the marketability, the seaweed is usually damaged by tissues when simply aged, the nutrients inside the leaf is discharged out, or lost , Color ((色 態) is worse, and the taste is poor.
또한 잘못 숙성된 해조류는 맛과 향이 좋지 못하고, 쉬 부패 되어 가공 및 보관, 유통이 곤란한 단점을 갖는다. 따라서 일부에서는 해조류 가공식품의 유통기간을 늘리기 위하여 다량의 화학첨가물을 첨가하기도 하는 실정이어서 이를 개선하기 위한 노력이 어느 때보다 절실한 실정이다.In addition, poorly aged seaweed has a disadvantage in that the taste and aroma are not good, and it is difficult to be processed, stored, and distributed due to easy decay. Therefore, in some cases, a large amount of chemical additives are added to increase the shelf life of seaweed processed foods, and efforts to improve them are more urgent than ever.
따라서 본 발명자는 보다 다양한 조리방법이 가능하고 인체에 유익한 해조류식품을 만들 수 있도록 하기 위한 연구를 계속하던 중, 황토를 물을 희석시킬 때 발생하는 미세한 점토광물이 물에 용해된 지장수(地漿水)와 일정량의 탄산가스를 내포하고 있는 탄산수를 이용해 해조류를 숙성시킬 경우 해조류가 쉬 물러지지 않고, 해조류의 영양성분 및 맛과 향이 손실되지 않고 표피에 골고루 분포되도록 함으로서 해조류 특유의 맛과 향을 오랫동안 보존할 수 있다는 것에 착안하게 되었다.Therefore, the present inventors are continuing research to make more various cooking methods and to make a beneficial algae food for the human body, and the Ji-Soo water in which the fine clay minerals generated when diluting ocher water are dissolved in water (地 漿水) ) And matured algae using carbonated water containing a certain amount of carbon dioxide gas, the algae are not easily receded and the nutrients, taste and aroma of the algae are not lost, and the algae are distributed evenly on the epidermis. I came to realize that I can preserve it.
더구나 지장수에 함유된 혼성미네랄중 "카타라제"는 인체의 노화를 촉진하는 과산화수소, 과산화지질을 분해하고, 과산화산성 체질을 중화시켜주는 작용을 하며, 특히 물분자를 활성화시켜 우리 몸안에 용이하게 흡수되도록 하므로써 세포의 신진대사를 왕성하게 하는 작용을 하게 되고, 탄산수는 pH를 낮추어 별도의 살균처리가 없이도 식품의 장기보관가능을 가능하게 함으로써 보다 색다른 맛과 효능을 갖는 해조류 식품의 조리가 가능하도록 한 것이다.Moreover, "Catalase" among the mixed minerals contained in Jijangsu is a function of decomposing hydrogen peroxide and lipid peroxide, which neutralizes the body's aging, and neutralizes peroxidative constitution, especially by activating water molecules to easily absorb in our body. By doing so, the cell's metabolism is active, and carbonated water lowers the pH to enable long-term storage of the food without a separate sterilization process, thereby making it possible to cook algae foods having a different taste and efficacy. will be.
이처럼 본 발명은 지장수와 탄산수가 가지는 독특한 효능과 향미(香味)를 이용하여 해조류를 숙성토록 함으로써 새로운 맛을 창출할 수 있는 해조류 식품을 제공하기 위한 것으로, 이를 위해 해조류를 세척하기 위한 단계와, 상기 세척된 해조류를 원심분리식 탈수장치에 의해 탈수시키는 단계와, 상기 탈수된 해조류의 표면에 지장수 또는 지장수와 혼합된 탄산수가 피복되도록 교반하는 단계와, 상기 지장수 또는 지장수와 혼합된 탄산수가 피복된 해조류를 숙성시키는 단계로 이루어지는 황토지장수와 탄산수를 이용한 식용 해조류의 가공방법을 제공하기 위한 것이다.As described above, the present invention is to provide a seaweed food that can create a new taste by aging the algae using the unique efficacy and flavor (香味) of Jijangsu and carbonated water, and for this step to wash the algae, and Dewatering the washed algae by a centrifugal dehydration apparatus, stirring the coated dehydrated algae so that the surface of the dehydrated algae is coated with carbonated water mixed with Jiji or Jijangsu, and coated with the carbonated water mixed with the Jiji or Jijangsu It is to provide a processing method of edible seaweed using loess longevity and carbonated water consisting of the step of aging.
본 발명 식용 해조류의 가공방법은 해조류 표면의 이물질과 염분을 세척하는 단계와, 상기 세척된 해조류를 원심분리식 탈수장치에 의해 탈수시키는 단계와, 상기 탈수된 해조류의 표면에 지장수 또는 지장수와 혼합된 탄산수가 피복되도록 교반하는 단계와, 상기 지장수 또는 지장수와 혼합된 탄산수가 피복된 해조류를 숙성 시키는 단계로 이루어지며, 이하 본 발명 식용 해조류의 가공방법을 각 공정별로 상세히 설명하기로 한다.The present invention is a method for processing edible algae, the step of washing foreign matter and salt on the surface of the algae, the step of dehydrating the washed algae by a centrifugal dehydration device, and mixed with Jiji or Jijangsu on the surface of the dehydrated algae Aging so as to cover the carbonated water, and the step of aging the algae coated with the carbonated water mixed with the Jijangsu or Jijangsu, will be described in detail the processing method of the edible seaweed of the present invention for each process.
본 발명에 있어 세척단계는 1차 세척과 2차 세척으로 이루어지는데, 상기 해조류는 바다에서 막 채취하였을 때는 뻘과 부착생물과 같은 각종 이물질이 묻어있어 세척에 오랜시간이 소요된다. 따라서 상기 이물질 제거를 위해서 담수로 오랫동안 세척하다보면 해조류의 각종 영양소가 씻겨나가게 되고, 또한 조직이 물러지며, 해조류 자체의 독특한 맛과 향도 잃게 되는 것이어서 시간이 오래 소요되는 이물질의 제거와 같은 1차 세척은 바닷물에 의해 이루어지도록 함이 바람직하다.In the present invention, the washing step consists of a first wash and a second wash, and when the seaweed is just taken from the sea, various foreign substances such as murine and adherents are buried, which takes a long time to wash. Therefore, if you wash with fresh water for a long time to remove the foreign matter, the various nutrients of algae will be washed away, and the tissues will be removed, and the unique taste and aroma of the algae itself will be lost. Is preferably made by sea water.
또한 상기와 같이 바닷물에 의해 세척된 해조류의 표면에는 염분이 남아있기 때문에 2차 세척을 해줘야 하는데 이 경우에는 지하수나 수돗물과 같은 담수에 의해서 세척되도록 하여야 한다. 대신 이 경우는 최대한 짧게 세척이 이루어짐과 동시에 한번에 세척이 완료되도록 하여야 한다. 이를 위해 흐르는 물로 해조류를 씻어내거나, 고여있는 물에 해조류를 한번정도만 담궜다 빼는 정도로 세척을 마무리짓는 것이 해조류의 손상을 방지하면서도 염분제거를 위해 가장 바람직하다.In addition, since the salt remains on the surface of the seaweed washed by sea water as described above, the second wash should be performed. In this case, it should be washed by fresh water such as groundwater or tap water. In this case, however, the washing should be performed as short as possible and at the same time, the washing should be completed. To this end, washing the algae with running water or finishing the washing to the extent of dipping the algae in the standing water only once is the most desirable for the saline removal while preventing damage to the algae.
이때 담수 세척후 해조류에 표면에 묻어있는 물기를 제거, 즉 탈수해야 하는데, 이때 탈수를 위해서는 건조시키는 방법을 사용할 수도 있으나, 시간이 오래 소요되므로 원심분리식 탈수장치에 의해 원심분리식으로 탈수시키는 것이 바람직하다.At this time, after the fresh water is washed, the water on the surface of the algae should be removed, that is, dehydrated. In this case, a method of drying may be used for dehydration. desirable.
다음 탈수된 해조류는 지장수 또는 지장수와 혼합된 탄산수가 표면에 피복되도록 하여야 하는데, 이를 위해서 탈수된 해조류의 앞뒤 표면에 지장수 또는 지장 수와 혼합된 탄산수를 분사시키거나, 또는 해조류에 지장수 또는 지장수와 혼합된 탄산수를 뿌리고 상기 해조류를 버무리듯이 교반시켜 골고루 해조류의 표면에 지장수 또는 지장수와 혼합된 탄산수가 피복되도록 할 수도 있다. 상기 교반은 사람의 수작업으로도 가능하나, 작업의 효율성을 위해 일반적인 교반장치를 사용할 수도 있다.The dehydrated algae should then be coated with liquor or carbonated water mixed with the liquor, spraying carbonated water mixed with liquor or liquor on the front and back surfaces of the dehydrated algae, or mixing algae or liquor with the algae. It is also possible to sprinkle the carbonated water and stir the seaweeds so as to coat the surface of the algae evenly or the carbonated water mixed with jijangsu. The agitation may be performed by human hands, but a general agitator may be used for the efficiency of the work.
이처럼 지장수 또는 지장수와 혼합된 탄산수가 피복된 해조류는 숙성통에 넣고 숙성시키게 되는데, 상기 숙성을 위한 온도는 5~10℃가 바람직한데, 이는 5℃이하의 경우는 미숙성 되고, 10℃이상의 경우에는 과숙성 되기 때문이다.As described above, the algae coated with Jiji water or carbonated water mixed with Jiji water is put into a aging barrel and aged. The temperature for aging is preferably 5-10 ° C., which is less than 5 ° C. when it is immature, and above 10 ° C. Because there is over ripening.
상기 숙성을 위한 시간은 해조류의 종류와 엽체의 성질에 따라 약간씩 차이는 있으나 약 30~50분 정도가 적당하며, 30분 이하의 경우는 역시 미숙성되며, 50분 이상은 과숙성 되기 때문이다.The time for ripening is slightly different depending on the type of algae and the nature of the leaf, but about 30 to 50 minutes is appropriate, less than 30 minutes is also immature, over 50 minutes is over mature .
이때 미숙성의 경우는 흙갈색을 띄게되며, 숙성된 경우는 붉은 색을 띄게 되므로 색태의 변화에 따라 작업자가 적당한 숙성시간을 결정하는 방법도 가능할 것이다. 이처럼 숙성시에는 해조류가 붉은 색상을 띄다가 숙성후 건조시키게 되면 다시 원래의 색상을 회복하면서 표면은 윤택이 더욱 좋아지게 된다.In this case, the immaturity will be earthy brown, and if it is aged, it will be reddish. Therefore, it will be possible for the worker to determine the appropriate ripening time according to the change in color. Thus, when the seaweed is reddish and matured and dried, the surface of the seaweed is restored to its original color, and the surface becomes more polished.
이처럼 해조류는 약간의 숙성과정이 있어야만 해조류에 포함된 각종 영양소와 맛성분이 엽체에서 표면으로 우러나면서 골고루 분포되어지고, 결국 소비자의 입에 닿는 미감을 즉각 자극하게 됨으로써 맛과 향을 강하게 느낄 수 있어 해조류식품에 대한 선호도가 높아질 수 있게 되는 것이다.Like this, algae need a little aging process so that various nutrients and flavors contained in algae are distributed evenly from the leaf body to the surface, and in the end, the taste and aroma can be strongly felt by immediately stimulating the aesthetics touching the mouth of consumers. The preference for seaweed foods will increase.
본 발명자의 실험결과 일반적인 물을 사용하여 해조류를 숙성시키는 경우는 약간의 온도차이로도 손쉽게 변질되었으며, 해조류의 맛과 영양성분이 물과 함께 씻겨서 손실되는 단점을 갖는 것으로 나타났다.As a result of the experiment of the present inventors, when the algae is matured using general water, the algae are easily deteriorated even by a slight temperature difference, and the taste and nutritional constituents of the algae are lost by washing with water.
반면 지장수는 미세한 점토광물들이 물에 용해된 상태여서 약간의 점도를 갖고 있어 해조류의 표면에 무기질들이 들러붙으면서 영양성분과 맛과 향을 유지시키는 작용을 하는 것으로 판단되어지며, 지장수와 혼합된 탄산수의 경우는 탄산가스에 의해 해조류의 표면을 탄산가스로 피복하게 되어 더욱더 해조류의 영양성분과 맛이 손실되지 않도록 하고, 맛과 영양성분을 표피에 골고루 분포하는 작용을 하는 것으로 판단되어 진다.Jiji-soo, on the other hand, has a slight viscosity because of the fine clay minerals dissolved in water, and it is believed that the minerals stick to the surface of the algae to maintain nutrients, taste and aroma. In the case of the carbonic acid gas to cover the surface of the algae with carbonic acid gas to prevent the loss of nutrients and taste of the algae more and more, it is judged to have a function to distribute the taste and nutrients evenly on the epidermis.
이때 상기 지장수와 혼합된 탄산수에 있어서 지장수와 탄산수의 혼합비율은 7:3이 바람직하다. 또한 상기 숙성통 하부에 산소공급장치에 의해 산소를 주입시켜주면 숙성효과는 더욱 좋아지는 것으로 나타났다. In this case, the mixing ratio of Jiji water and carbonated water in the carbonated water mixed with the Jiji water is preferably 7: 3. In addition, when the oxygen is injected into the lower part of the aging barrel by the oxygen supply device was shown that the aging effect is better.
지장수의 제조방법은 널리 알려져 있으나, 본 발명에 있어서 지장수의 제조는 다음과 같다. 즉 오염되지 않는 황토분말 1kg을 깨끗한 식수 10ℓ에 투입하여 희석시키고 24시간 정도 지나 침전된 황토분말은 걸러내어 제거 하므로써 맑은 담황색의 지장수를 얻을 수 있었다.The manufacturing method of jijangsu is widely known, but preparation of jijisu in the present invention is as follows. In other words, 1kg of uncontaminated ocher powder was diluted in 10 l of clean drinking water, and the clear, yellow-yellow Jiji-soo was obtained by filtering and removing the precipitated ocher powder after about 24 hours.
상기와 같은 지장수 또는 지장수와 혼합된 탄산수에 의해 숙성된 해조류(본발명 해조류라 한다)와 숙성되지 않는 일반 해조류(일반 해조류라 한다)의 식미(食味)를 50명의 실험대상자들을 선별하여 관능검사하였고, 그 결과를 표 1에 나타내었다. Fifty subjects were screened for the tastes of the seaweeds (called the present invention) and the uncooked seaweeds (called seaweeds) aged by the Jiji or Jijangsu mixed with carbonated water. The results are shown in Table 1.
상기 표 1에서 보여지듯이 본 발명 가공방법에 따라 제조된 해조류는 종래의 해조류에 비해 새로운 맛과 효능이 부가되므로써 식감이 보다 향상되어졌음을 알 수 있었다.As shown in Table 1, the algae prepared according to the processing method of the present invention was found to have improved the texture by adding a new taste and efficacy compared to the conventional seaweed.
이처럼 본 발명은 지장수 또는 지장수와 혼합된 탄산수를 사용하여 해조류를 숙성시키므로써 지장수 또는 탄산수가 갖는 인체에 유용한 성분을 그대로 함유하면서도, 해조류의 색태 변화를 방지하고, 뭉그러짐을 지연시켜주어 해조류가 가지고 있는 영양소와 맛, 향을 온전히 보전할 수 있는 효과를 갖는다.As described above, the present invention matures the algae using Jiji water or carbonated water mixed with Jiji water, while containing the ingredients useful to the human body having Jiji water or carbonated water as it is, while preventing the change in color of the algae and delaying the agglomeration. It has the effect of preserving nutrients, taste and aroma.
또한 본 발명은 지장수와 탄산수만의 독특한 맛과 향, 영양성분에 의해 보다 새로운 해조류 식품의 개발가능성을 높일 수 있고, 이로인해 어촌의 생활향상과 수출촉진 등의 효과를 얻을 수 있는 매우 유용한 발명인 것이다.In addition, the present invention is a very useful invention that can increase the development of new seaweed foods by the unique taste, aroma, and nutritional ingredients of Jijangsu and carbonated water, thereby improving the life of the fishing village and promoting exports. .
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