KR100759525B1 - Manufacturing method of agar and agar made thereby - Google Patents

Abstract

A method of manufacturing agar-agar by putting raw agar-agar into an improved forming container and cutting agar-agar liquid by applying vertical pressure is provided. The method shortens the total process, reduces the consumption of raw material, widens a contact area with moisture, provides agar-agar which is suitable for cooking and has an improved taste and excellent discrimination. Raw agar-agar is heated with steam, filtered, put into a cube-shaped container and coagulated. The coagulated agar-agar is placed on a cutting mesh with a size of 0.6cmx 1.2cm, cut by applying vertical pressure and then followed by the several steps such as freeze-drying, thawing, dehydrating and drying. The depth of agar-agar liquid which is inputted into the cube-shaped container is set to allow subtracting the length corresponding to 30% of the length of agar-agar liquid from the length of the agar-agar liquid to be equal to the length of the requested slim agar-agar.

Description

Manufacturing method of agar and agar by the same {Manufacturing Method of Agar and Agar made thereby}

1 shows in a schematic flow chart a method of making agar according to conventional techniques.

FIG. 2 is a schematic perspective view of a forming container used in the solidification step of the manufacturing method shown in FIG. 1.

FIG. 3 is a perspective view schematically illustrating the radish solidified in the solidification step illustrated in FIG. 1.

4 is a perspective view schematically showing the horizontal cutting step shown in FIG.

5 is a perspective view illustrating cutting of agar along an order length.

6 is a flow chart schematically showing a method for producing agar according to the present invention.

FIG. 7 is a schematic perspective view of a forming container used in the solidification step of the manufacturing method of the present invention shown in FIG. 6.

FIG. 8 is a schematic perspective view of the solidified radish prepared in the forming container shown in FIG. 7; FIG.

FIG. 9 is a perspective view schematically showing a cutting device used in the vertical cutting step of the manufacturing method of the present invention shown in FIG. 6.

FIG. 10 is a schematic plan view of a portion of the cutting net shown in FIG. 9. FIG.

<Brief Description of Major Codes in Drawings>

81. Solidified milk paste 91. Cylinder

92. Press plate 93. Cutting net

95. Drying Feet

The present invention relates to a method for producing agar and agar by the same, and more particularly to a method for producing agar, and thereby agar can be produced in a uniform length without waste of raw materials.

Typically, agar is divided into three agar (細 寒 天) and powder agar (粉末 寒 天), three agar has a long and thin appearance, powder agar is agar powdered in a powder state. Agar is manufactured through a predetermined process using a small starfish, a kind of seaweed. Agar is mainly used as a cooking ingredient such as seaweed salad, and can be used as a raw material for yokan, sweets and jelly. It is also used in bacterial culture for biological experiments, and may be used as a material for industrial films. In particular, agar has been in the spotlight as a diet low in calories.

Shown in Figure 1 is a schematic flow chart of a general agar production method.

Referring to the drawings, first, the step of importing the starfish, which is a raw material, goes through a washing step 11 for washing the raw material. The raw grass is a seaweed of seaweed, and domestic and imported products can be used. The washing step 11 is performed by putting about 500 kg of raw grass in a stainless circular washer (10 ton capacity) and exchanging the washing water for 24 hours.

Next, the ripening step 12 is performed. The ripening step 12 extracts the agar containing agar powder from the raw material by putting the washed raw material into water in a self-contained container (10 ton capacity) and heating it with steam to cook it. to be.

The milk liquor extracted through the ripening step 12 is separated from the raw waste by going through the filtration step 13. Next, a solidification step 14 is performed in which the milky solution is poured into a rectangular parallelepiped forming container (50 kg capacity) to solidify the milky solution. Dairy liquid starts to harden at 32 ° C. The solidified daikon jelly has a rectangular parallelepiped shape like the internal shape of the molding container.

The solidified radish is cut horizontally to have the shape of fine agar in the horizontal cutting step 15. The horizontal cutting step 15 is a process in which the solidified radish paste is cut into a long and slender shape by pressurizing and advancing the solidified radish paste through a cutting net. The solidified radish cut into a long, thin shape will be referred to as "Sehan before completion" for convenience of explanation. The reason for this is called "preparation of Seacheon" because the Seacheon before completion becomes "completed Seacheon" after the process of subsequent freezing, thawing, dehydration and drying. Before the completion, the three hancheons are laid out on the drying foot so that they do not overlap each other.

The fine agar before completion, laid out on the drying foot, is subjected to the freezing, thawing and dehydration stages 16. The freezing process may occur in the natural state in winter, or may be artificially performed in the freezer. After freezing, melting can be accomplished using natural sunlight or by spraying water at about 40 ° C. The molten "Seancheon before completion" is dehydrated to remove moisture.

It is then subjected to a drying step 17. The drying step 17 may dry the fine agar before completion in daylight in the drying room, or by using a hot air dryer or a cold air dryer. After completion of the drying step 17, it is substantially a "finished fine agar". The fine agar removes foreign matter introduced during the manufacturing process through the screening step 18. After the sorting step 18, the order length cutting step 19 of cutting the fine agar according to the length ordered by the customer. In the order length cutting step 19, the fine agar having a long and thin shape is cut to a predetermined length, and then packed in the packing step 20.

Shown in FIG. 2 is a schematic perspective view of the coagulation vessel used in the coagulation step 14 of FIG. 1.

Referring to the figure, the coagulation vessel 21 is a rectangular parallelepiped, and the internal space of the coagulation vessel 21 has a length L, a width W, and a height H. Typically, the length L of the internal space of the coagulation vessel 21 is 79 cm, the width W is 39 cm, and the height H is 13.5 cm.

3, the radish solidified in the coagulation vessel 21 is cut into quarters in the longitudinal direction. The solidified mud has a length (W), a height (H), and a width (L / 4). The solidified radish cut into four equal parts is subjected to a horizontal cutting process in the horizontal cutting step 15 shown in FIG. 1.

Shown in FIG. 4 schematically shows the horizontal cutting step shown in FIG. 1.

Referring to the drawings, the solidified milk paste 31 is pressed against the cutting net 43 by a pressure plate 42 which may be advanced by the cylinder 41. The mesh formed in the cutting net 43 cuts the coagulated radish jelly 31 as a "fine agar before completion" having a long and thin shape. The "thin agar before completion" horizontally cut into long, slender shapes is laid out on the drying foot 45, followed by the freezing, thawing, dehydrating step 16 and drying step 17 described with reference to FIG. And so on.

Conventional agar production methods as described above have several problems as follows.

The solidified radish paste has a characteristic of about 30% reduction in the total volume during freeze-thawing dehydration and drying. That is, the "pre-prepared fine agar" cut through the horizontal cutting process shown in Figure 4 is completed as a fine agar reduced by about 30% in length after the subsequent freeze-thaw dehydration and drying process. In the prior art, since the agar is manufactured in a state in which these characteristics are overlooked, agar is wasted after being cut to the order length. This can be understood by referring to the three agars shown schematically in FIG. 5.

Referring to FIG. 5, the completed three agars 51 are denoted by W ', and the lengths of these three agars correspond to a length reduced by 30% than W, which is the length of the "three agars before completion". If you cut the agar with a length of W 'into A, the ordered length, the length of R remains. That is, since W '= 3 * A + R (where R <A), the fine agar corresponding to the length of R is wasted. For example, W 'is approximately 33 cm, and the order length is often 3 cm, 5 cm, 7 cm, 9 cm, so that when cut into 5 cm order lengths, The remaining length of 3 cm is wasted, 5 cm is wasted for an order length of 7 cm, and 6 cm is wasted for an order length of 9 cm.

On the other hand, se agar tends to blow relatively slower than other seaweeds when used in cooking such as seaweed salad. This is because the area of contact with moisture is small because of the thin shape of the agar, and therefore, when cooked with other seaweeds, there is a problem that the texture is reduced due to the speed at which the agar is slowly blown. In addition, Sehancheon usually has a white, when making a seaweed salad tends to be too thin and inconspicuous, therefore, there is a problem that you need to use a lot more than necessary to increase the discernment.

 The present invention has been made to solve the above problems, it is an object of the present invention to provide an improved method for producing agar.

Another object of the present invention is to provide a method for producing agar, in which material waste can be prevented.

Another object of the present invention is to provide an agar which is prepared by an improved method for producing agar, which is excellent in texture and suitable for cooking.

In order to achieve the above object, according to the present invention,

Washing the starfish herb;

A ripening step of extracting the agar solution containing agar powder by putting the wood starch herb in water and heating it with steam;

A filtration step of filtering the extracted milk powder from raw wood waste;

The step of pouring the filtered milk liquid into the molding container to solidify, the depth of the milk liquid to be put into the molding container, the length of 30% of the depth of the milk liquid, subtracted from the depth of the milk liquid of A solidification step, set to equal the length;

A vertical cutting step of forming the agar before completion by placing the solidified radish paste in the solidifying step on a cutting net and pressing by cutting vertically;

Freezing, thawing and dehydrating the agar prior to the completion; And,

Provided, a method for producing agar having a; drying step of drying the agar before the completion.

According to one feature of the invention, the size of the mesh of the cutting net used in the vertical cutting step is set to 0.6 cm x 1.2 cm.

According to the present invention, there is also provided agar produced by the method of producing agar.

Hereinafter, with reference to an embodiment shown in the accompanying drawings the present invention will be described in more detail.

6 is a flow chart showing step by step a manufacturing method of agar according to the present invention.

Referring to the drawings, a washing step 61 is carried out to first wash the primitive by bringing in the primitive herb. As in the prior art, the washing step 61 performs a washing operation while putting about 500 kg of raw grass in a stainless circular washer (10 ton capacity) and exchanging washing water for 24 hours.

Next, the ripening step 62 is performed. The ripening step 62 is a step of extracting the agar containing agar powder from the raw material by putting the washed raw grass into the water in a self-contained container (10 tons capacity) and heating with steam to ripen.

The milk liquor extracted through the ripening step 62 is separated from the raw waste by going through the filtration step 63. The process from the washing step 61 to the filtration step 63 is substantially similar to the conventional agar production method shown in FIG. 1.

After the filtration step 63, a solidification step 64 is performed in which the milky liquid is poured into the molding container according to the characteristics of the present invention to solidify the milky liquid. According to one aspect of the present invention, the molding container has a novel shape, and the depth of the milk solution to be put into the molding container is determined in consideration of the length of the ordered agar and the length to be shrunk after drying, as described later. do.

7 schematically shows a forming container used in the present invention. Referring to the drawings, the inner space of the molding container 71 has a length (X), a width (Y), and a height (Z). According to one embodiment of the invention, the length (X) of the inner space of the molding container 71 is 62.5 cm, the width (Y) is 29 cm, the height (Z) may be set to 8.5 cm.

The milking liquid is introduced into the forming container 71, wherein the depth of the milking liquid to be added is reduced to about 30% after freezing, thawing, dehydration and drying, and the length of the fine agar and the order of the fine agar. Determined in consideration of the length. For example, in order to manufacture fine agar of 5 cm order length, it is preferable that the depth of the milk liquid poured into the shaping | molding container 71 is 7.14 cm. In addition, in order to produce fine agar of 3 cm order length, it is preferable that the depth of the milk solution is 4.28 cm. In this way, the depth of the milk liquid poured into the shaping | molding container 71 is set so that the length corresponding to 30% of the milk liquid liquid depth may be equal to the length of the fine agar ordered from the milk liquid liquid depth. That is, after the milk solution has solidified, the milk paste is cut, and the milk paste is considered in consideration of 30% shrinkage of the milk paste depth from the beginning so that the final length of shrinkage in the cut milk paste matches the length of the ordered agar. Is to set the depth of the liquid. The reason for determining the length of the milk solution in the forming container 71 to be larger than the length of the agar ordered as described above is that the solidified milk paste is cut in the vertical direction as described later, so that the length of the cut agar is reduced by 30%. After that, it can eventually match the order length.

In the solidification step 64 performed in the molding vessel, the solidification action occurs at about 32 ° C. as described above. After the solidification step 64 is performed, the solidified radish paste 81 as shown in FIG. 8 is formed. The solidified buttermilk 81 has a length X, a width Y and a height Z ', and the height Z' of the solidified buttermilk 81 is determined by The length was set so that the shrinkage of 30% in the subsequent process matches the order length.

Referring to FIG. 6, after the solidification step 64, a vertical cutting step 65 is performed. The vertical cutting step 65 is a step of forming the " seven agar before completion " or the " preparation before completion "

9 shows an apparatus for performing a vertical cutting step in accordance with aspects of the present invention.

Referring to the drawings, the pressing plate 92, the solidified radish paste 81, and the cutting net 93 are arranged in the vertical direction. The pressing plate 92 may be lifted and lifted by the cylinder 91, and the solidified milk paste 81 may be pressed against the cutting net 93 by the lowering action of the cylinder 91. A drying foot 95 is disposed below the cutting net 93.

When the milk paste 81 solidified by the pressing action of the pressing plate 92 passes through the cutting net 93, a "fine agar before completion" is formed. The length of the "three agar before completion" is equal to Z ', which is the height of the solidified mud 81 as described with reference to FIG. The fine agar before completion is evenly spread over the drying foot 95. In practice, the solidified milk powder 81 may be pressed by the pressing plate 92 in a state where the two overlap each other.

According to another feature of the present invention, the mesh of the cutting network 93 (網 目) may be formed of a horizontal E and vertical F as shown in FIG. The mesh of the cutting net 93 having the size of E x F is the so-called "flat cloth before completion" in which the coagulated milky liquid cut through the vertical cutting step 65 has a flat and flat shape as a whole. To be formed. The "flat flat before completion" is completed as a "flat flat" after the subsequent freezing, thawing, dehydration and drying steps, and the flat flat has a larger surface area than conventional fine agar. The size of the mesh can be E x F for example E = 0.6 cm, F = 1.2 cm.

Pyeonghancheon grows in contact with moisture when making dishes such as seaweed salad. The flat cloth has a large surface area, so it absorbs moisture more easily during cooking and blows quickly, and the moisture content is also large. In addition, since the prepared flat cloth is more distinguishable than the usual three agar, it can exhibit excellent visual effects even with a small amount when made with a dish such as seaweed salad.

As described above, the cutting net 93 may use a conventional mesh size when manufacturing a fine agar, and a predetermined size (E x) according to a feature of the present invention when manufacturing a flat cloth. One having a mesh of F) can be used.

Referring again to FIG. 6, after terminating the vertical cutting step 66, the freezing, thawing, and dehydrating step 66 is performed. Freezing, thawing, and dehydration step 66 may be performed in the same manner as described with reference to FIG. 1. This freezing, thawing, and dehydration step 66 results in a reduction of about 30% in total "pre-completion of agar" or "pre-complement of flat agar", as described above. The length of the flat cloth will match the ordered length. This is because the height Z 'of the solidified milking liquid 81 as set forth above was set in view of the reduced length after drying.

Next, the drying is completed through the drying step 67, and completed as a flat cloth or fine agar, and is subjected to a screening step 68 and a packing step 69 for removing foreign matter. Comparing the method of manufacturing agar according to the present invention shown in FIG. 6 with the conventional method shown in FIG. 1, the step 19 of cutting to order length after the sorting step in the prior art will be omitted in the method of the present invention. It can be seen that. This is because the cutting is already made in view of the order length and shrinkage length in the vertical cutting step 65 as described above.

Since the agar manufacturing method according to the present invention produces the agar through an improved molding container and vertical cutting step, some process steps can be omitted so that the entire process can be shortened, and the waste of material is reduced. In addition, the agar prepared according to the present invention can enlarge the area in contact with moisture, so it is suitable for cooking, the texture is improved, the discrimination ability is excellent, and even the use of a small amount can provide a good quality food Have

Although the present invention has been described with reference to one embodiment shown in the accompanying drawings, this is only illustrative, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Could be. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (3)

Washing the starfish herb; A ripening step of extracting the agar solution containing agar powder by putting the wood starch herb in water and heating it with steam; A filtration step of filtering the extracted milk powder from raw wood waste; A solidification step in which the filtered milky liquid is added to a molding container to coagulate, wherein the depth of the milky milk added to the molding container is obtained by subtracting the length corresponding to 30% of the milky milk depth from the milky milk depth. A solidification step, which is set equal to the length of; The vertical cutting step of forming the agar before completion by placing the solidified milk radish solidified in the solidification step and pressing by cutting vertically to form the agar before completion, the pressing net which solidified the pressure plate which can be elevated by a cylinder A vertical cutting step performed by pressing against; Freezing, thawing and dehydrating the agar prior to the completion; And, And a drying step of drying the agar prior to the completion. The method of claim 1, The size of the mesh of the cutting net used in the vertical cutting step is set to 0.6 cm x 1.2 cm, agar production method. Agar produced by the method of producing agar according to claim 1.

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