KR100736834B1 - Laver seasoned with a salicornia herbacea and the manufacturing method thereof - Google Patents

Abstract

A method of manufacturing roasted and seasoned laver or seaweed(gim, nori) using glasswort(Salicornia herbacea L.) by coating the laver with seasoning liquid containing fermented Salicornia herbacea, safflower oil and sesame oil, sprinkling Salicornia herbacea powder and sea salt thereon and then roasting is provided, which produces the laver product without loss of nutrients and gives the laver product a less salty taste by use of the fermented Salicornia herbacea. Laver or seaweed is coated with seasoning liquid containing 20 to 30% by weight of fermented liquid of Salicornia herbacea, 2 to 10% by weight of safflower oil, 35 to 50% by weight of soybean oil and 15 to 30% by weight of sesame oil and sprinkled with mixed salt containing Salicornia herbacea powder and sea salt in a weight ratio of 1:1.5 and roasted at 300deg.C for 3 to 5sec. The fermented liquid of Salicornia herbacea is prepared by naturally fermenting cut Salicornia herbacea at 5 to 10deg.C until the volume of fermented liquid reaches 1/5 that of raw Salicornia herbacea and filtering with a filter membrane of 200 to 300meshes and sterilizing at 100deg.C for 30sec.

Description

Seasoning with seaweed and its manufacturing method {Laver seasoned with a salicornia herbacea and the manufacturing method

The present invention relates to seasoned seaweed using a seaweed and its manufacturing method, and more specifically, by applying the dried salt mixed with seasoning liquid mixed with seaweed fermentation solution, safflower seed oil, soybean oil, sesame oil, sun salt, and seaweed powder to dry laver. It is a seasoned seaweed to be prepared and a method of manufacturing the same, the seasoning seaweed of the present invention can be used as the mineral contained in the seaweed, and natural enzymes can be utilized the food efficacy of the seaweed.

Hamcho is an annual herb that grows on the coast and absorbs and grows in seawater. The plant, whose scientific name is salicorinia herbacea, has dark green stems and branches that turn red in the fall. The stem has many nodes and stands out, and the branch is divided into two or three times. Eggplants are fleshy, large, dark green, with little distinction between leaves and branches. It grows 10 ~ 40cm in height and blooms in July ~ August, appearing white green between branches. Fruits are round and flat ripe from the end of September to mid-October. The stems and branches are dark green from spring to summer and then turn red in autumn.

Hamcho is very salty as its name suggests. The seaweed is the only plant on the planet that grows while absorbing salt.

It is written as Hamcho in the Sinnonbonchoga, and in addition to Hamcho, it is recorded as salcho, sincho, and bokcho.

The characteristic feature of the seaweed is that it is vinegar and retains all the components of seawater. In other words, it has concentrated minerals and enzymes on leaves and stems except for bitterness in seawater. The seaweed grows in coastal salt marshes, absorbs the seawater at high tide, receives sunlight at low tide, and has photosynthesis. Among its ingredients is rich in minerals and enzymes from the sea.

On the other hand, safflower seeds are sown in April and harvested in July-August. They grow up to 50cm tall and have one yellow flower at the end of the branches, and there are many thorns on the circumference and calyx of the leaves. Since it is known that it is good for bone, it has been used as a herbal medicine for the treatment and prevention of bone diseases. The only organic platinum present in the skin of native safflower seeds is the one that binds bone. The best effect of safflower seed is this effect on bone. Fractures, fractures, collarbones, etc. are different depending on the condition, but they are cured surprisingly quickly in the hospital, and the sick, the elderly, and those with inherently fragile bones strengthen the bones.

As the functional characteristics of seaweed and safflower seeds are revealed, the development of health supplement foods and applied foods using them is becoming active. One of these relates to seasoned seaweed and a method of making the same.

Korean Patent Publication No. 2002-0060543 『Roasted 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 a salt and seaweed powder through a powder supply device. Mixing at a predetermined rate, applied to the roasted seaweed, baked, cut and packaged, in the case of the roasted seaweed, the predetermined amount is attached to the seaweed through the corn oil feeder, and the seaweed powder is formulated through the feeder. The step is added before roasting, and relates to the finished roasting product after the above process. This is because the seaweed is salty, and the powder mixed with seaweed powder and salt is applied to the seaweed and baked. Salt is soaked in the seaweed by heat, but the seaweed powder is not melted by heat, and the seaweed powder adheres to seaweed during processing and processing. There is a difficult problem and it is not easy to take advantage of the food efficacy of the seaweed.

Korean Patent Laid-Open Publication No. 2004-81813 "Tung Kyun liquid, powder seasoning roasting" is the coating of the powder coated with the liquid and the seasoning salt and Kung Kung salt in the ratio of 4: 6. This is also produced laver using the salt component of the bark (hamcho), the present invention does not specifically indicate what is the liquid of the bark and how to produce it.

Korean Patent Laid-Open Publication No. 1999-83902, "Method of manufacturing ganban rock herbal seasoned seaweed" is applied with safflower oil and anchovy oil at low temperature, and jade pear oil or sesame oil is applied in the second roasting so that safflower seed oil and acidic oil deeply penetrate the seaweed surface in the primary roasting. It relates to roasted seasoned laver by applying low temperature heat to 100-250 ℃.

Republic of Korea Patent No. 355613 "Seasoning seaweed and manufacturing method using safflower seed" is a process for producing safflower oil and safflower seed powder, the process of mixing the safflower oil with edible oil, and the process of mixing the safflower powder with salt And it is related to the baking process, and also by using only the components of safflower seed, there is a limit that can not use the food effect of seaweed.

Therefore, in order to solve the above problems, in the preparation of seasoned seaweed using seaweed and safflower seed oil, the seasoning liquid mixed with seaweed fermentation solution, safflower seed oil, soybean oil and sesame oil is applied to the dried seaweed mixed with salt mixed with seaweed powder and sun salt. To provide seasoned seaweed baked.

In using seaweeds for seasoning, the present invention uses seaweed fermentation broth without using only powder of seaweed or liquid extract of seaweed, and makes seaweed seaweed softened by enzymes unique to seaweed. By using it in, it is intended to use seaweed for seasoning without loss of nutrients.

In addition, by using a mixed salt mixed with seaweed powder and sun salt, it is intended to refrain from using artificial seasoning salt.

This is to eat the ingredients of the seaweed and safflower seed oil, which had to be consumed only in the form of a separate dietary supplement, through a daily diet, to facilitate the intake of the useful ingredients.

In order to achieve the above object, a method of preparing seasoned seaweed using seaweed according to the present invention comprises the steps of preparing a seaweed fermentation solution; Preparing a seasoning liquid by mixing the persimmon fermentation broth, safflower seed oil, soybean oil, and sesame oil; Preparing a mixed salt by mixing the seaweed powder and the natural salt in a weight ratio of 1: 5; The seasoning solution and mixed salt together with the laver and put into the laver machine, characterized in that consisting of the process of baking for 3 to 5 seconds at a temperature of 300 ℃.

Hereinafter, a method of preparing seasoned seaweed using seaweed will be described in more detail.

One. Seaweed Fermentation Liquid  Manufacturing process

After picking up the seaweed, select soft leaves and branches, and then clean it with purified water to remove foreign substances. At this time, the removal of the roots and stems is too strong in nature, and the roots are attached to the clay soil of mudflat, which takes a long time for fermentation, breeding of various bacteria, and difficulty in filtration.

The washed seaweed is cut into 10cm and put into crucible and fermented naturally at 5 ~ 10 ℃. The fermentation time depends on the temperature and humidity of the crucible, but fermentation is completed when the persimmon fermentation broth produced by the fermentation of the seaweed becomes 1/5 of the volume of the raw seaweed. The fermentation time takes 2 to 3 years on average. If the fermentation temperature is higher than the above standard, the seaweed does not ferment and starts to rot. If the fermentation temperature is lower than the standard, the fermentation time is slow.

If the fermentation is more than necessary, the nacho fermentation liquor becomes unpleasant and the filtration process is difficult. If the fermentation is less, the stem of the fermentation liquor is not softened, so it is difficult to use for seasoning.

Since the seaweed has a high inherent salinity, fermentation takes place without decay even if it is fermented for a long time, and the seaweed fermentation solution has the nutritional value of the raw seaweed as well as easy to apply to seaweed.

The seaweed fermentation broth is filtered through a 200 ~ 300mesh filtration membrane to remove and homogenize contaminants.

The filtered seaweed fermentation broth is sterilized and heated at a temperature of 100 ° C. for 30 seconds. Only one time to prevent the destruction of minerals, various enzymes and bioactive substances.

When the seaweed extract is prepared by extracting the seaweed into hot water, there is a problem that minerals and enzymes of the seaweed are destroyed, but the present invention does not have such a problem.

As mentioned earlier, the seaweed contains enzymes and minerals from the sea, so its useful value is high, and its hot water extract is much less effective.

In addition, by applying the seaweed fermentation solution to the seaweed to prepare the seasoning laver thickening the thickness of the seaweed prevents the seasoning seaweed is easily broken by the external physical force.

2. Seasoning  Manufacturing process.

The fermentation broth of 1) is mixed with safflower seed oil, soybean oil, and sesame oil to make a seasoning liquid. The mixing amount is 20-30% by weight of fermented soybean paste, 2-10% by weight of safflower seed oil, 35-50% by weight of soybean oil, 15-30% by weight of sesame oil to prepare a seasoning solution.

If the fermented soybean paste is mixed with more than the prescribed amount, the seasoned seaweed is made tough and the color of the seaweed is not good. On the other hand, if the mixing amount is less than the prescribed amount, the effect of the fermented soybean is inadequate.

In addition, the seaweed contains flavor components such as reducing sugar and amino acid, and the seasoning laver according to the present invention can be prepared seasoned seaweed with good palatability by using the seaweed fermentation solution.

If safflower oil is mixed more than the prescribed amount, the flavor of safflower oil is strong, and the taste of seasoned seaweed is reduced, and if it is mixed less than the prescribed amount, it is insufficient to see the effect of safflower oil.

If the amount of sesame oil is mixed more than the prescribed amount, the taste of sesame oil is strong and seasoning is felt. If the amount is less than the specified amount, the taste is weak and unsuitable.

In order to improve the luster of the prepared seasoned seaweed, the amount of soybean oil is suitable.

As described above, the seasoning liquid mixing ratio of the present invention is the best to taste, flavor, shine of seasoning laver in consideration of the flavor and characteristics of each material.

3. Manufacturing process of mixed salt

The seaweeds collected in 1) are naturally dried in the shade so that the moisture content is 3 to 5% by weight. The dried seaweed is pulverized to produce a powder having a particle size such as salt.

Here, the powder particle size of the seaweed is sufficient so long as it does not give a rough feeling in the mouth, so it is not necessarily limited. The water content is limited to 3 to 5% by weight in order to make the seaweed suitable for the production of powder, and also to prepare a safe seaweed powder by microorganisms such as mold.

A mixed salt is prepared by mixing the mixing ratio of the seaweed powder and the natural salt in a weight ratio of 1: 5. Hamcho powder contains a variety of amino acids and reducing sugars, and serves as a natural seasoning. This can give a natural flavor. Increasing the mixing ratio of the seaweed powder, the production cost of seasoning seaweed is increased, as well as the seaweed itself has a disadvantage that the seaweed is easily damp due to the deliquescent properties (self melting). In order to prevent steaming, it is necessary to add a preservative such as dehumidifying agent, which is also not suitable.

In addition, the seaweed itself has a salty taste, but when it is mixed with other salty substances, it is not only self-purifying but also the salty taste of other mixed substances, it is not appropriate to add a large amount of seaweed powder.

4. Roasting process

Normally, dry seaweed used for making seasoned seaweed is purchased and prepared. The seaweed is washed with brine to remove foreign substances, dehydrated, and mixed with fresh water to thin the mixture into a drier to dry. Most of the ratio of seaweed and fresh water is 3: 7.

Dry laver, the seasoning liquid and mixed salt are injected into a conventional laver roasting machine to bake.

 Press the power switch of laver roasting machine to set the temperature of 300 ℃ and preheat it.

 It passes through a sponge located in the upper and lower portions while being transported in a line through the conveyor belt. At this time, seasoning liquid and mixed salt are applied to dry laver through seasoning liquid supply and mixed salt supply. This is again carried by the conveyor belt and passes through the brushes in the upper and lower parts, whereby the seasoning liquid and the mixed salt are pressed into the seaweed. It is again transported in a row and baked for 3 to 5 seconds at a temperature of 300 ℃ by a heater in the upper and lower conveyors. All of this is done automatically through the roasting machine and the application amount is the same as that used in the manufacture of conventional seasoning laver. Mixed salt is about 2-3% of the total weight of seasoned seaweed. At this time, if you roast the seaweed in less than 3 seconds, the seaweed becomes tough, and if you roast seaweed over the standard time, the seaweed burns, which is inappropriate.

The gimgui machine mentioned in the above description is a conventional one, so detailed description thereof is refrained.

5. Packing Process

The seaweed roasting machine comes out 10 pieces automatically through the laver roasting machine, which is automatically packed in OPP + PET.AL deposition + CPS vinyl.

Fully packaged products are packed in OUT BOX to finish packaging.

Looking at the properties and efficacy of the seaweed and safflower seed oil used in the present invention are as follows.

The seaweed contains many minerals and enzymes from the sea, and these enzymes are responsible for eliminating stool. In the ocean, this enzyme is responsible for decomposing organic matter in the ocean, which keeps the ocean clean. These enzymes enter the intestines and break down fats and wastes attached to the intestinal wall and release them out of the body.

In addition, because the salt and fiber contained in the seaweed increases the peristalsis of the intestine, it plays a role of discharging even the remaining stool in the intestine.

The seaweed contains a large amount of minerals (Table 1 and Table 2). Iron contains 15 to 44 times as much as seaweed, seaweed, and kelp, which are said to have the highest iron content among seaweeds.

( Comparison of Ingredients of Seaweeds ) -Source : National Fisheries Research and Development Agency  ingredient Ratio and content leaf stem Root A shrine 2.2% 13.41% 22.8% Reducing sugar 1.56g / 100g 7.84g / 100g 13.36g / 100g Uronic acid 0.31g / 100g 1.4g / 100g 1.8g / 100g amino acid 1.270mg / 100g 1.625mg / 100g 1.56mg / 100g

As shown in Table 3, the seaweed contains reducing sugars, uronic acid, and amino acids in large amounts, thus acting as a natural sweetener. The salt instead of salt can be substituted for the salty taste of the food as well as to improve the taste of the food.

The seaweed has not only stool removal, but the rich enzymes, minerals and fiber of the seaweed have the effect of promoting health. (Study on the pharmacological effects of the bark-hamcho-cho, Cho Young-cheol et al. The extract was ingested in experimental animals for 4 weeks, and it was found that seaweed has a significant effect on the prevention of atherosclerosis, hyperlipidemia, fatty liver, etc. and the inhibition of weight gain.) The following is an abbreviated description of the theme presentation entitled "The Amazing Use of Seaweed" by Director Ito.

"To summarize the vast experience of our institute, there are the following dietary effects of seaweed.

① It is effective in xenograft cells such as myoma and tumor.

② sinusitis, nephritis, skin disease, joint edema is effective.

③ digested stool, excreted.

④ Hamcho has a dietary effect to improve blood circulation.

⑤ to improve high blood pressure, low blood pressure.

⑥ to cleanse the blood and the function of blood.

⑦ active stomach function.

⑧ antibacterial action.

As described above, the seaweed is effective in various diseases due to nutritional ingredients and various minerals, and thus has been attempted to be used as various health supplements.

Meanwhile, safflower seed oil is about 75% unsaturated fatty acid, which is known to have the highest content of linoleic acid (involved in the redistribution of body fat). Eating a high content of unsaturated fatty acids will slow down the conversion of sugar into fat. Therefore, when safflower oil containing a large amount of unsaturated fatty acids is added to a meal, the sugars ingested at the meal can be usefully used.

Thus, seasoned seaweed of the present invention can utilize the effects of seaweed and safflower seed oil through the daily diet by using the seaweed and safflower seed oil as described above.

The following is to help an easier understanding of the present invention through examples and comparative examples of the present invention.

( Example  One)

One. Seaweed Fermentation Liquid  Manufacturing process

After selecting the soft leaves and branches of the seaweed, the foreign matter was removed by washing with water clean.

The washed seaweed was cut into a size of 10 cm, placed in a crucible, and naturally fermented for 2 years in a fermentation chamber maintained at 5 to 10 ° C. When natural fermentation is completed, the fermentation broth of the seaweed becomes 1/5 of the volume of raw seaweed.

The persimmon fermentation broth was filtered through a 200mesh filtration membrane for removal and homogenization of contaminants, and heated once for 30 seconds at a temperature of 100 ° C for sterilization.

2. Seasoning  Manufacturing process

The fermentation broth of 1) was mixed with safflower seed oil, soybean oil, and sesame oil to make a seasoning solution. The mixing amount was 30 kg of seaweed fermentation solution, 10 kg of safflower seed oil, 40 kg by weight of soybean oil, 20 kg of sesame oil.

3. Manufacturing process of mixed salt

The seaweeds collected in 1) were naturally dried in the shade so that the moisture content was 3 to 5% by weight. The dried seaweed was pulverized to prepare a powder having a particle size such as salt.

Mixed salt was prepared by mixing the mixing ratio of the seaweed powder and the natural salt in a weight ratio of 1: 5.

4. Roasting process

Dry laver, the seasoning liquid, and mixed salt were injected into a conventional laver roasting machine, and the dried laver was baked at a temperature of 300 ° C. for 5 seconds.

5. Packing Process

The laver was automatically packed in OPP + PET.AL deposition + CPS vinyl.

Completely packaged products were packed in OUT BOX to finish packaging.

( Comparative example  One)

The seasoning laver was prepared in the same manner as in Example 1, except that the hot water extract of the seaweed was used in place of the fermentation broth.

The hot water extract of seaweed was used by mixing the collected seaweed and water in a weight ratio of 1: 2 and heating to a temperature of 60 to 70 ℃ for 3 hours.

As a result, the taste of seasoned seaweed was less than that of Example 1, and the taste of salty seaweed was lowered.

( Comparative example  2)

The seasoning laver was prepared in the same manner as in Example 1, except that the seaweed powder was used in place of the fermentation broth in preparation of the seasoning liquid.

As a result, as time passed, the seaweed powder precipitated under the seasoning liquid, which caused a problem that the precipitated seaweed powder was not sufficiently supplied when the seasoning liquid was supplied in the roasting machine.

( Comparative example  3)

The seasoning laver was prepared in the same manner as in Example 1, but the washed seaweed was fermented to a temperature of 15 ~ 20 ℃ during the preparation of the fermentation. As a result, after four months, it began to rot and became unavailable for seasoning laver.

( Comparative example  4)

The seasoning laver was prepared in the same manner as in Example 1, but the seasoning solution was prepared by mixing 45 kg of seaweed fermentation broth, 5 kg safflower oil, 35 kg soybean oil, 15 kg sesame oil.

As a result, the seasoning of the seasoned laver was less than that of Example 1, as well as the thickening of the laver.

( Comparative example  5)

The seasoning laver was prepared in the same manner as in Example 1, but the seasoning solution was prepared by mixing seaweed fermentation solution 30kg, safflower seed oil 15kg, soybean oil 35kg, sesame oil 20kg. As a result, safflower-specific oils were inferior in preference to Example 1 with aroma.

( Comparative example  6)

The seasoning laver was prepared in the same manner as in Example 1, but the mixing ratio of the seaweed powder and the sun salt was 1: 1 when mixed salt was prepared. As a result, the seaweed powder did not have a good feeling of contact with the mouth, resulting in a drop in preference compared with Example 1.

( Comparative example  7)

Seasoning laver was prepared in the same manner as in Example 1, but the mixing ratio of seaweed powder and sun salt was 4: 1 when the mixed salt was prepared. As a result, compared with Example 1 and the comparative example 6, seasoning lamination was considerably inferior.

In addition, the increase in manufacturing cost was judged to be unsuitable.

( Experimental Example  One)

The seasoning laver of the present invention was requested to the Science and Technology Analysis Center for component analysis and the results are shown in the table below.

Inspection items unit test results Remarks moisture % 0.65 Crude protein % 18.43 Crude fat % 51.25 Crude fiber % 1.49 View minutes % 9.91 calcium ppm 431.54 sign % 0.35 iron ppm 74.14 Sugar % 18.27 carbohydrate % 19.76 calorie Kcal / 100g 614.01 Vitamin B1 mg / 100g 0.09 Vitamin B2 mg / 100g 0.52 Vitamin c mg / 100g 23.06 Niacin mg / 100g 0.37

( Experimental Example  2)

The seasoning laver of the present invention was requested to the Science and Technology Analysis Center for component analysis to see if the content of acid value, peroxide value, and tar pigment was suitable for the component specification.

The results are shown in the table below.

Inspection items Ingredient Specification test results Judgment Remarks Constellation Already have its own color and flavor, no odor fitness fitness Acid 4.0 or less 0.24 fitness Peroxide value 60.0 or less 4.47 fitness Tar color Not detected Not detected fitness

In the present invention, seasoning laver produced by using seaweed and safflower seed oil, and a method of manufacturing the same, a seasoning liquid mixed with a fermented seaweed fermentation solution, safflower seed oil, soybean oil, and sesame oil is applied to dry laver by mixing mixed salt mixed with seaweed powder and sun salt. By adding the ingredients of seaweed and safflower seed oil, it is possible to provide seasoning with excellent taste and aroma.

In addition, in using seaweeds for seasoning, seaweeds softened by enzymes unique to seaweeds are used to prepare seasonings without using liquid extracts of seaweeds. It is now possible to manufacture laver. In addition, it is also effective to prevent the seasoning seaweed is too salty using the fermentation solution.

In addition, it is possible to refrain from using artificial seasoning salt by using mixed salt mixed with seaweed powder and sun salt, and by eating the ingredients of seaweed and safflower oil, which had to be consumed only in the form of a separate health supplement, through a daily diet, Ingestion of the useful ingredient can be easily used.

Claims (6)

In the seasoning method using seaweed and safflower seed oil, After extracting the soft leaves and branches of the seaweed and washed with purified water and cut it to natural fermentation, and the process of producing a seaweed fermentation solution to sterilize by filtering with a filter membrane of 200 ~ 300mesh (mesh); A process of preparing a seasoning liquid by mixing 20 to 30% by weight of the seaweed fermentation solution, 2 to 10% by weight of safflower seed oil, 35 to 50% by weight of soybean oil, and 15 to 30% by weight of sesame oil; A process of producing mixed salt for preparing mixed salt by mixing the hamcho powder and the natural salt in a weight ratio of 1: 5;  Press the power switch of the laver roasting machine to set the temperature of 300 ℃ to preheat and put dry laver one by one through the laver feeder, and the dried seasoning liquid and mixed salt to be applied to the dry laver through the laver roasting machine Roasting for 3 to 5 seconds at a temperature of 300 ℃; Crude using seaweed, characterized in that the process of packaging the baked seaweed Manufacturing method of rice. The method for producing seasoned seaweed using seaweed according to claim 1, wherein the natural fermentation is carried out at a temperature of 5 to 10 ° C. According to claim 1, Natural fermentation is a method of producing seasoned seaweed using seaweed, characterized in that the fermentation so that the volume of the fermentation of the seaweed fermentation is 1/5 of the raw seaweed seaweed volume According to claim 1, sterilization method of the seasoning laver using seaweed, characterized in that the heating once for 30 seconds at a temperature of 100 ℃ The seaweed powder according to claim 1, wherein the seaweed powder is dried naturally in the shade so as to have a water content of 3 to 5% by weight, and then pulverized to produce a powder having a particle size such as salt. Manufacturing Method Seasoned seaweed using seaweed prepared according to claim 1.