KR100725182B1 - Laver fortified functionality using natural plant material and a manufacturing method thereof - Google Patents

Abstract

A method of manufacturing health and functional seasoned laver by smearing roasted laver with sesame oil, roasting the laver and then sprinkling natural plant material as coating powder over the roasted laver is provided to retain the taste and flavor of the coating powder without destruction of nutrients. Laver is roasted at 38 to 60deg.C in the first step, smeared with 2 to 10% by weight of sesame seed oil and 1 to 7% by weight of salt and roasted at 280 to 320deg.C in the second step. The roasted laver is sprinkled with natural plant material containing 5 to 30mg wild rocambole powder, 5 to 30mg red pepper powder, 5 to 50mg Korean leek powder, 5 to 30mg garlic powder, 5 to 50mg Ganoderma lucidum powder, 5 to 50mg Japanese Elm powder, 5 to 50mg Dioscorea opposita, 5 to 50mg Platycodon root powder, 5 to 30mg Lonicera japonica powder, 5 to 50mg mulberry leaf powder, 5 to 50mg pine needle powder and 5 to 50mg mugwort powder.

Description

Lavender fortified functionality using natural plant material and a manufacturing method

1 is a picture showing a laver AUTO SUPPLY MACHINE of the conventional Haitai roasting apparatus.

2 is a photograph showing the first roaster (LAVER AUTO 1'st PARCHING MACHINE) of the conventional Haitai roasting apparatus.

3 is a photograph showing a seasoning machine (LAVER AUTO SEASONING MACHINE) of the existing Haitai roasting apparatus.

Figure 4 is a photograph showing a secondary roaster (LAVER AUTO 2'st PARCHING MACHINE) of the conventional Haitai roasting device.

5 is a photograph showing a powder injector additionally installed in the existing Haitai roasting apparatus:

① native plant powder container,

② direction of rotation,

③ diamond type special groove roller,

④ roller residual amount cleaning roller,

⑤ seasoning frame,

⑥ Transfer belt and O-ring type,

⑦ autogenous powder (additives),

⑧ exterior and motor switch,

⑨ speed control motor,

⑩ stain and profile material frame,

⑪ Mobile detachable wheels.

Figure 6 is a photograph showing a count (LAVER AUTO COUNTING MACHINE) of the existing Haitai roasting apparatus.

Figure 7 is a photograph showing a packaging machine (LAVER AUTO PACKING MACHINE) of the existing Haitai roasting apparatus.

<Explanation of symbols for the main parts of the drawings>

1: laver feeder, 2: primary roasting,

3: seasoning seasoning, 4: secondary roasting,

5: native plant powder injector, 6: counter,

7: packing machine.

The present invention relates to a health functional taste laver and a method for manufacturing the same, and more particularly, a conventional seaweed roasting step of laver feeding step, primary roasting step, sesame oil and salt addition step, secondary roasting step, counting step and packaging step In the conventional roasting laver manufacturing process consisting of, a method of producing a laver including the addition of the native plant powder between the second roasting step and the counting step and relates to the health functional taste produced by it.

In general, laver is a traditionally enjoyed aquatic food in Korea and Japan, and it is popular as a rich health food containing useful ingredients such as protein, lipids, fiber, taurine, beta-carotene, various minerals and taste ingredients. The amount of production is on the rise due to the development of aquaculture technology. This is equivalent to about 166,199 tons [1,665 billion won] when analyzing annual output in 1998, and it is an important economic fishery resource corresponding to about 30% of total seaweed production [72.2% by price]. On the other hand, seaweed processed products exported to Korea and Japan are shipped in the form of dried laver made from raw seaweed and seaweed made by applying salt and sesame oil to the packaging to fit the packaging, but with various tastes and health functionalities of modern people. There are many problems to use as a supplement. For example, when the native plant powder is added and processed as in the present invention, the existing Haitai-gugi salt supply device (Korean Utility Model No. 1991-14931) must pass through the secondary roaster after applying the powder. Therefore, the efficacy of the powder applied by the heat is inhibited, the problem that powder powder burns out occurs. In addition, as the raw materials used to process the flavoring so far, there are flavored laver processed by adding powder such as ginseng, deodeok, shiitake, shiitake, kimchi, pine needles, etc. in addition to salt and sesame oil, soothe, red pepper as in the present invention There are no examples of flavoring made by adding native plants such as leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, indongcho, mulberry leaf, Korean pine needle, and wormwood. In addition, native plants used in the present invention has the following health functional effects.

Efficacy in soothing hemostasis, branch, neck, and red baekryi. It is an excellent food containing soothe protein, calcium, iron and vitamins for food. Its unique fragrance stimulates appetite and promotes digestion. It is rich in amino acids in its roots and flowers, and it is used for soothing herbs, soups, raw radish, mustard radish, or as green juice. For medicinal use, it is used as a starch for stomach ulcers, hemorrhoids, pulmonary tuberculosis, lowering blood pressure, arteriosclerosis, It is also used for hemostasis such as diabetes, dysentery, antidiarrheal agent, dry digestive agent, anemia, tonic, hemostasis, dysmenorrhea and uterine bleeding. Especially, it has detoxification effect to strengthen liver function (Korean wild plant resources, ingredients and physiological activity, Yong Bong Han, Korea University Press, 2002).

Red pepper contains capsanthin, beta-carotene, lutein, cryptoxanthin, etc. It has a red pigment. Contains ingredients and has a spicy taste. These red peppers are known to be effective in promoting fluid secretion, appetite, blood circulation and neuralgia by stimulating the mouth and stomach.

Leek, first, has a warming effect, and is effective for cold body and cold prevention, second, aryl component of leek has a digestive and stimulating effect, third, blood purification, weak constitution, cosmetic and adult diseases preventive effect Fourth, it is known to be effective in the treatment and improvement of postpartum pain, hemorrhoids, bloody stool, toothache, constipation and vomiting.

Garlic has strong sterilization and antibacterial activity; Physical strength enhancement, tonic effect and fatigue recovery; Improve stamina, improve arteriosclerosis, inhibit aging, cold and frostbite; Improving hypertension; Improving diabetes; Anticancer activity; Inhibit allergies of atopic dermatitis; Promotes colon cleansing and digestion; Detoxification; And various effects such as neurostable and sedative effects.

Ganoderma lucidum has good effects on tonic protection, hypertension, bronchitis, diabetes, arteriosclerosis, athlete's foot, insomnia, nervous breakdown, fish blood, inflammation, sedation, cough and bleeding.

Elm is known for the treatment of arthritis, hemorrhoids, sleep, wounds and inflammation, and softens the skin.It is used to prevent appetite and treat osteoporosis by making safflower seeds mixed with safflower seeds, anchovies and kelp. have.

Mamma is effective in diabetic hypoglycemia, cancer treatment, cough and lung disease treatment, chronic enteritis treatment, indigestion treatment, gastrointestinal disorders, various adult diseases prevention, neuralgia, postpartum wind, cold prevention and nourishment tonic.

The bellflower contains saponin, which is effective in cutting phlegm, lowering blood sugar, lowering cholesterol level, acute / chronic tonsillitis, acute / chronic bronchitis, purulent bronchitis, and sore throat.

Indongcho has cold pleurisy, dysentery, nephritis, diabetes, hemorrhoids, lymph node tuberculosis, acute bronchitis, diarrhea, gastroduodenal ulcer, colitis, chronic infection, pyelonephritis, pyelitis, leukemia, sepsis, osteomyelitis, burns, chronic pharyngitis, acute tonsillitis, It is effective for periodontitis, conjunctivitis and eczema.

Mulberry leaves are rich in iron, calcium and fiber and have the effect of preventing diabetes, hypertension, stroke, arteriosclerosis, heart disease, reducing cholesterol, clearing blood and inhibiting aging.

Chosun pine needles are effective in reducing cholesterol levels in the body, increasing hormone secretion, hypertension, myocardial infarction, diabetes, anemia, detoxification and digestive function.

Mugwort is effective in anti-aging, warmth, antibacterial, liver function, gastrointestinal, obesity and detoxification.

Thus, the present inventors, in order to produce a taste as a health functional supplement, soothing, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, mulberry leaf, Chosun pine needle, After preparing native plants such as mugwort and Indongcho in powder form, they are used as flavoring additives of existing Haitai roasting equipment to retain and enhance health functional efficacy compared to conventional flavoring, and also to decontaminate in deep seawater instead of conventional salt Since the salt is used, the present invention was completed by preparing a flavorful laver which is rich in minerals and not salty.

The purpose of the present invention is to equip the existing Haitai roasting device with additional native plant powder injector to soothe, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, mulberry leaf, Korean pine needles, mugwort and Indongcho etc. By applying salt to seaweed and using salt decontaminated in deep sea water instead of conventional salt as a health functional supplement that retains its unique taste, aroma and efficacy, will be.

In order to achieve the above object, the present invention is a natural native plant sedum, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower and indongcho, mulberry leaves, Chosun pine needles, mugwort, etc. In addition to the existing salt and provides a healthy functional taste added salt salted from deep sea water.

In addition, the present invention provides a method for producing a taste using salt salted in deep sea water instead of the application of the powder and the existing salt salt.

In addition, the present invention provides a Haitai roasting apparatus equipped with a powder injector.

Hereinafter, the present invention will be described in more detail.

The present invention is a healthy functional taste laver added to the powder of natural native plants, such as dalae, red pepper, leek, garlic, Ganoderma lucidum, elm, wild horse, bellflower, mulberry leaves, Chosun pine needles, mugwort and Indongcho as an auxiliary additive during roasting processing to provide.

The present inventors ginseng, deodeok, shiitake mushrooms, woogeji, kimchi, pine needles, etc., which are widely used to use natural native plants as health functional supplement additives (Korean Patent No. 2001-561; 2003-54088; No. Instead of using 2003-43735; and 2003-54089), raw materials such as soothing, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, mulberry leaf, Korean pine needles, mugwort and indongcho were used. So far, there is no example of using a raw material to produce a taste, because it is a very excellent plant in terms of efficacy. In addition, the present inventors are pulverized as in <Example 1> in order to prepare the native plants in a uniform powder form, and then to the powder container (①) of the powder injector mounted at the end of the Haitai roasting apparatus of FIG. Was added (2 in FIG. 5 ) . Reference).

In addition, the present inventors analyzed the industry of maintaining the efficacy and flavor production of the added natural native plant powder to investigate whether the functional functional flavor of the present invention is useful as a dietary supplement. As a result, the present inventors have succeeded for the first time to maintain the active ingredient of the additive that can be destroyed by the heat generated in the second roasting step, it was possible to mass production by introducing an automated system in the taste production. In particular, the taste of the present invention is a natural native plant containing a large amount of ingredients beneficial to the human body, such as soothe, red pepper, leek, garlic, Ganoderma lucidum, elm, wild horse, bellflower and Indongcho, Chosun pine needles, mugwort in the form of a powder Since it is added, there is an advantage that can be ingested at all times according to the preference when eating.

In addition, the present invention provides a method for producing a taste using salt salted in deep sea water instead of the application of the powder and the existing salt salt.

Then, the present inventors, the existing Haitai roasting apparatus (and Figs. 1 to 4 and 6, see Fig. 7) a manufacturing process step (Republic of Korea Utility Model No. 1991 for the production of a native plant matgim coated powder prepared in 14931) was introduced to introduce a further process step to prepare the taste, specific steps are as follows:

1) supplying laver;

2) a primary roasting step of first roasting laver of step 1) using a primary roaster;

3) seasoning step of adding sesame oil and salt to the first roasting seaweed of step 2) using a seasoning;

4) a secondary roasting step of secondary roasting the seasoned laver of step 3) using a secondary roaster;

5) applying (adding) powder to the secondary roasting laver of step 4) using a powder injector;

6) counting the completed laver of step 5) using a counter; And

7) Automatic packing of the counted laver of step 6) using a packing machine.

At this time, step 1 of the manufacturing process is a step of supplying by hand or laver feeder, step 5 is an additional step introduced after the second roasting step, using the existing salt supply device to the disadvantage of the method It is a complementary way. In addition, the present inventors use the salt of the salt of step 3 in the manufacturing process instead of the existing salt salt in salted deep sea water, which is rich in minerals and can give a rich taste without salty, so the final taste and added taste and taste Can give incense

In addition, the present invention provides a Haitai roasting apparatus equipped with a powder injector.

Apparatus of the present invention (see Figs . 1 to 7 ) is equipped with an additional powder injector at the end of the processing line, that is, the secondary roasting, by the addition of the salt at the time of the existing addition by the second roasting after addition Improved the problem that the ingredients are destroyed or the powder powder burns out. Therefore, it is possible to taste according to the taste of the person by adding a unique taste and aroma improved more at the time of laver processing, and also to prepare a health functional taste laver to choose such taste according to the health efficacy of natural native plants.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited by the following examples.

< Example  1> Natural native plant powder manufacturing method

First, the present inventors prepare natural powders of dal dal, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, mulberry leaf, Korean pine needles, mugwort and indongcho added to the seaweed in powder form, respectively. After washing for 2 hours in a conventional automatic agricultural product washing machine, a method of pulverizing by drying in natural light or hot air drying was selected, because it does not destroy the active ingredient of the native plant at all.

Thereafter, the powder washed and dried by the method in step 5 of the taste processing step was applied to the laver.

< Example  2> Mounting of native plant powder injector on Haitai roasting device

Then, the inventors put the powder prepared in the powder injector, and then selected the location of the native plant powder injector to be installed in the Haitai roasting apparatus (Eujin Machinery, Korea). At this time, the powder injector is the same as the structure of the salt supply device (Utility Model No. 1991-14931) of Haitai-gui registered in the utility model dated March 21, 1992, but the example of mounting it on Haitai roasting device has been reported to date. There is no bar. Therefore, the present inventors have the same structure as in Fig. 5, namely: ① native plant powder barrel, ② rotation direction, ③ diamond type special groove roller, ④ roller residual amount cleaning roller, ⑤ seasoning frame, ⑥ conveying belt and O-ring type, ⑦ autogenous Powder injector characterized in that it consists of a substance powder (additive), ⑧ exterior and motor switch, ⑨ movement speed control motor, ⑩ stain and profile material frame, ⑪ movable detachable wheel. By placing at the end of the tea roasting to minimize the destruction of the active ingredient of the native plant powder by the heat generated in the second roasting step.

< Example  3> Health functional flavoring method

Then, the inventors of the present invention, in order to produce a health functional taste using the Haitai roasting device equipped with the powder and powder injector prepared above, the processing steps of the following steps 1 to 7.

First, step 1 is a step of supplying laver, and the laver used at this time removes the laver from the raw laver which is usually processed by dry laver, selects only laver which is in excellent condition, seals it in cold-pressure plastic bag, and then -25 ° C. It is stored at and supplies seaweed by hand or seaweed feeder.

Step 2 is a first roasting step of baking the laver of step 1 using a primary roaster, wherein the primary roaster used is 38 ℃ to 60 ℃, preferably for about 10 seconds at a temperature of 50 ℃ Drying laver is baked.

Step 3 is a step of adding sesame oil and salt to the laver of step 2 by using seasoning, wherein the amount of sesame oil used is about 2% to 10% by weight per dried laver, preferably about 7.5% weight The salt was then added in an amount of about 1% to 7% by weight, preferably about 5% by weight, for the dried laver. In addition, the salt is rich in minerals compared to the existing salt salt and has a rich taste without the salt because it uses salt salted in deep sea water.

Step 4 is a secondary roasting step of baking the laver of step 3 using a secondary roaster, wherein the secondary roaster used is 280 ℃ to 320 ℃, preferably about 10 seconds at 300 ℃ ± 10 ℃ You will be steaming.

Step 5 is a step of applying (adding) the native plant powder to the laver of step 4 by using a powder injector, wherein the used native plant powder is 5-30 mg, preferably 20 mg, red pepper, respectively, with respect to dried laver. Powder is 5 to 30 mg, preferably 15 mg, leek powder is 5 to 50 mg, preferably 20 mg, garlic powder is 5 to 30 mg, preferably 15 mg, ganoderma lucidum powder is 5 to 50 mg, Preferably it is 20 mg, elm powder is 5-50 mg, Preferably it is 20 mg, Sanma powder is 5-50 mg, Preferably it is 20 mg, Bellflower powder is 5-50 mg, Preferably it is 20 mg, Indongcho The powder is 5 to 30 mg, preferably 20 mg, mulberry leaf powder is 5 to 50 mg, preferably 20 mg, bellflower powder is 5 to 50 mg, preferably 20 mg, Chosun pine needle powder is 5 To 50 mg, preferably 20 mg, mugwort powder is 5 to 50 mg, and preferably 20 mg to be blended in taste and aroma.

Step 6 is a step of counting the finished laver of step 5 using a counter, where the counter used is used to cut to a smaller size (eg, quarter).

Subsequently, step 7 is a step of automatically packing the laver of step 6 by using a packaging machine, wherein the packaging machine used may package the laver in small units and then package the small unit package again by a predetermined number.

As described above, the manufacturing method of the present invention added an additional natural native plant powder coating step to the conventional Haitai roasting device manufacturing process step is to improve the problem that was previously added in the roasting step accompanied by destruction by heat secondary By adding the powder after the roasting step, not only the taste and aroma of the additives can be preserved, but also the desired ingredients can be added according to preferences and medicinal ingredients.Since salt is used in deep sea water, it is richer in minerals than conventional salts. It can be used as a useful way to produce tasteless laver as a nutraceutical supplement.

Claims (6)

In the conventional Haitai roasted seaweed manufacturing process, in the roasting seaweed manufacturing method comprising the seaweed feeding step, the first roasting step, seasoning addition step, the second roasting step, counting step and packaging step, A first step of supplying seaweed using a seaweed feeder; A second step of performing the primary roasting on the supplied steaming, wherein the primary roasting is carried out at a temperature range of 38 to 60 ° C. within the primary roaster; The first roasting laver is carried out a seasoning process of adding sesame oil and salt using a seasoning machine, the amount of sesame oil is added in the range of 2 ~ 10w% with respect to the dried laver, the amount of salt is added in the range of 1 ~ 7w% with respect to the dried laver The third step; After the seasoning process is completed laver is carried out the second roasting, the internal temperature of the second roasting is the second step is carried out in the temperature range of 280 ~ 320 ℃; While the second roasting process is completed, add the native plant powder using a powder injector into the dried laver, soothe the native plant powder 5 ~ 30mg, red pepper powder 5 ~ 30mg, leek powder 5 ~ 50mg, garlic powder 5 ~ 30mg, Ganoderma lucidum powder 5-50mg, Elm powder 5-50mg, Mountain horse powder 5-50mg, Bellflower powder 5-50mg, Indongcho powder 5-30mg, Mulberry leaf powder 5-50mg, Chosun pine leaf powder A fifth step of adding functionality of 5 to 50 mg and mugwort powder at a concentration of 5 to 50 mg; The laver production method characterized in that provided by the step of providing the functionality of the step using a known counter, automatic packing using a known packaging machine. delete delete The method of claim 1, The salt used in the third step is a taste laver manufacturing method characterized in that it is provided as salt salted in deep sea water. delete Functional taste prepared by the method of any one of the manufacturing method of claim 1 or 4.

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