KR100871669B1 - The method for manufacturing salicomia herbaceal fermented sap - Google Patents

Abstract

The present invention relates to a method for preparing fermented liquor from seaweed, comprising: collecting and screening the seaweed leaves after separating raw seaweed from the main habitat of the seaweed; Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; It provides a method for producing a seaweed fermentation concentrate consisting of a heating and concentration step of the matured seaweed solution is heated to a temperature of 100 ℃ concentrated and then commercialized.

Accordingly, the present invention extracts only the useful ingredients contained in the persimmon, fermented, concentrated to extract only the essences of the substance is a low molecular weight state, due to the very high absorption rate of the human body, because of the essence of the state of storage, movement as well It is easy to ingest, and it is possible to ingest various nutrients contained in seaweed as it provides very useful benefits to the human body.

Seaweed, stalk, fermentation broth, mineral, polysaccharide, essence

Description

Method for producing the seaweed fermented juice {THE METHOD FOR MANUFACTURING SALICOMIA HERBACEAL FERMENTED SAP}

1 is a flow chart showing a method for producing a seaweed fermented liquor according to the present invention.

The present invention relates to a method for producing a fermented seaweed fermentation liquor, and more particularly, to maximize the ease of ingestion and absorption in the body through natural fermentation and concentration of the seaweed containing nutrients, such as various minerals and polysaccharides contained in seawater It relates to a method for producing a seaweed fermented sap.

In general, the seaweed is known as 'Tung-tung node', and it is a kind of grass that grows in groups near coasts, tidal flats, and salt fields, where the sea waters of island regions, such as the west coast, south coast, Baeknyeong-do, Jeju-do, and Ulleungdo, etc. Roe belongs to the family Minghua and Chenopodiaceae, and its scientific name is Salicomia herbacea L., and it is also called as Hamcho or Shincho because it is very salty. , Stems have many nodes, branches branched two or three times, facing each other, fleshy and hypertrophy, dark green, flowers appearing to appear green at the end of branches around June to August, and flat and black fruits in October. It is a plant that has an appearance characteristic that turns to red and reddish purple in autumn.

These herbs are rich in natural minerals and contain betaine, a digestive fluid component that helps digestion along with taurine, making it a very useful plant for detoxification of the liver.As a result, liver function, arteriosclerosis, diabetes, and kidney disease are improved. It is good for, dietary fiber and functional polysaccharides that improve immunity, and other inorganic salts are reported to be very useful to the human body.

In particular, it has been found that very high functional ingredients have been proved in the experiments of cholesterol, antioxidant capacity, and amino acid content, and have high content of vitamins as well as minerals.

Thus, recently, a lot of processed seaweed foods have been disclosed in terms of physiological activation.

However, since the disclosed seaweed processed foods were processed indiscriminately without considering insoluble and high molecular substances other than the water-soluble ingredients of the seaweeds, the absorption rate of the components useful to the human body by these ingredients is very weak, and the fermentation is made by fermenting them. Attempts have been made to increase the body's absorption rate by extraction, but the fermentation period is too long, which has a disadvantage in decreasing its utility.

The present invention was created in view of the above-described limitations of the prior art, and extracts only the useful ingredients contained in the seaweed, but removes all the insoluble materials and ferments the fermentation by preventing the penetration of dizziness bacteria through blowing. Shorten the period, concentrate it again, concentrate it, and extract and extract only extract to maximize convenience for storage, movement and ingestion, as well as maximize absorption in the body to increase physiological activation in the body, and provide convenience for cooking. Its main purpose is to provide a method for preparing a seaweed fermented liquor.

The present invention, in order to achieve the above technical problem, the seaweed collection and selection step of separating only the seaweed leaves after harvesting raw seaweed from the main habitat of the seaweed; Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; It provides a method for producing a seaweed fermentation concentrate consisting of a heating and concentration step of the matured seaweed solution is heated to a temperature of 100 ℃ concentrated and then commercialized.

At this time, the sugar to be blended in the blending step is characterized in that the brown sugar or brown sugar.

In addition, the blending method of the hamcho leaf and the sugar in the blending step is characterized in that the method is formulated to form a layer alternately with each other.

Hereinafter, with reference to the accompanying drawings will be described in detail a preferred embodiment according to the present invention.

1 is a flow chart showing a method for producing a seaweed fermented liquor according to the present invention.

The present invention provides a high concentration of seaweed containing high nutrients and other useful nutrients to the low-molecular powder, but insoluble and harmful ingredients are all removed in a state of fermentation in the shortest possible time to concentrate and extract only extract extract.

To this end, the method for producing a fermented liquor according to the present invention, as shown in Figure 1, the collection and selection step (S100), washing and water removal step (S200), mixing step (S300), fermentation and extraction step (S100) ( S400), oxygen supply and fermentation fermentation step (S500), concentration step (S600), the packaging step (S700) is made in the order.

At this time, the packing step (S700) is optional, it is not necessarily included in the scope of the present invention.

Then, in the light of the above-mentioned steps the method for producing a seaweed fermented liquor according to the present invention will be described in more detail.

First, the seaweed collection and selection step (S100) is performed for the preparation of seaweed concentrate according to the present invention.

In the harvesting and selection step of the seaweed (S100), the raw seaweed is collected from the main habitat of the seaweed, and then the sorting operation is performed by separating only the seaweed leaves necessary for extract extraction.

At this time, the reason for separating only the perilla leaf is because the softest tissue of the persimmon leaf is the part of the perilla leaf, so the juice production is the fastest during fermentation, which is very suitable for productivity improvement. Because.

Subsequently, the washing and water removal step (S200) is performed, which is a step of washing with clean water, in order to remove foreign substances adhering to the perilla leaf while minimizing the destruction of nutrients contained in raw seaweed.

In addition, the water removal is preferably to remove as much as possible to completely exclude the nutritional purity of the quality and indirect effects of water during fermentation.

After this process, the collection and selection of the seaweed, and the washing and water removal steps are completed, the compounding step (S300) is performed.

The blending step (S300) is a step of blending the sugar to the vinegar leaf, which is preferably to mix the vinegar leaf and sugar in a weight ratio of 1: 1.

At this time, the reason for limiting the blending ratio in this way is that the sugar acts as a food for yeast so that the yeast produced during fermentation of fermented fermentation can be more vigorously reacted and should be blended in the same weight and salty taste contained in To dilute the sweetness to be included, it is particularly preferable that the ratio of sugar is high because the ratio is adversely affected.

In addition, the sugar is preferably brown sugar, brown sugar, which is to allow the fermentation also reacts while maintaining the natural state as possible by using raw materials that are not purified as much as possible, because it is directly connected to the effect on the human body when absorbed.

In addition, the mixing method of the leaf and sugar is preferably blended to form a layer of the leaf and sugar alternately with each other.

As such, the reason for blending to form a layer is to maximize the contact area between the seaweed and sugar by having the surface area as wide as possible.

The blended soybean leaf sugar mixture is subjected to the fermentation and extraction step (S400), wherein the fermentation is preferably left for a certain period of time, for example about 30 to 60 days.

The reason for leaving it in the external environment during fermentation is that only useful bacteria are involved in the fermentation even at a wide range of temperatures due to the salinity and sugar content of the fermented seaweed, and the suitable temperature is 20 to 40 ° C.

In other words, the fermentation start season is the second half of the summer season, so fermentation at the appropriate temperature range is most suitable.

Then, the extraction of the solid sugar is completely changed to the liquid phase, when the soft tissues of the vinegar leaf is completely liquid softened to extract the solids other than the liquid and then to extract only the liquid through the nonwoven fabric and other juice methods.

Thereafter, the oxygen supply and aging fermentation step (S500).

The oxygen supply and aging fermentation step (S500) is to increase the fermentation activity by inhibiting the penetration of vertigo bacteria as much as possible by blowing oxygen, the blowing oxygen is combined with the dizziness material close to the fermentation surface to kill them do.
At this time, the conditions (oxygen amount) for blowing oxygen need not be particularly limited, and unlike the existing only the fact that the oxygen is directly supplied to the fermentation surface will have a condition that can easily decompose dizziness materials.

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Therefore, it is possible to shorten the period required for the fermentation fermentation normally 2 to 3 years (because dizzy substances are not easily decomposed) within 2 to 3 months.

Here, as a preferable fermentation period, 50-100 days is suitable. The fermentation period is usually 1 ~ 2 years, but the fermentation activity is shortened to 50 ~ 100 days by increasing the fermentation activity by supplying oxygen.

That is, according to the conventional method because the fermentation without oxygen under the liquid surface takes a long time, but in the present invention, the fermentation time is shortened and efficient fermentation is possible because the oxygen supply is continuously maintained.

When this step is completed, it goes through the concentration step (S600).

The concentration step (S600) may be a variety of methods, such as heating concentration, vacuum concentration, heating concentration method is preferred.

At this time, the heating temperature during the heating concentration is preferably enough to evaporate moisture, and for this purpose, the temperature is maintained at about 100 ° C, and the fermentation broth becomes sticky by varying the time depending on the concentration and concentration method of the concentration vessel. Heat to concentration.

This heating concentration is better because the harmful bacteria are sterilized by heating, and also the volume can be reduced by the high concentration.

After that, if necessary through the packaging step (S700) will be shipped.

As described in detail above, the present invention extracts only the useful components contained in the persimmon, fermented, concentrated to extract only the essence of the substance is a low molecular weight state, because of this very high absorption rate of the human body, and stored in the essence state It is easy to eat, move and of course, and it can take various nutrients contained in the seaweed as it provides very useful benefits to the human body.

Claims (3)

Seaweed collection and selection step of separating only the seaweed leaves after collecting raw seaweed from the main habitat of the seaweed; Washing and removing water to remove foreign substances, salt and water attached to the selected leafwort leaf; A blending step of mixing the water-containing seaweed leaf and sugar in a weight ratio of 1: 1 to put in a container; Fermentation and extraction step of leaving the blended vessel in the hearth for 30 to 60 days at a temperature of 20 ~ 40 ℃, and separating the solid and liquid using a non-woven fabric after fermentation; Oxygen supply and aging fermentation step of aging for 50 to 100 days while supplying the oxygen containing only the extracted liquid saline solution in a separate container; Method for producing a fermentation broth containing the fermentation broth characterized in that it consists of a heating and condensation step of concentrating the matured vinegar liquor to a temperature of 100 ℃. The method according to claim 1; The sugar blended in the compounding step is a hamcho fermented liquor manufacturing method, characterized in that the brown sugar or brown sugar. The method according to claim 1 or 2; Method of mixing the perilla leaf and sugar in the blending step is a method for producing a fermentation broth characterized in that the mixture is formulated to form a layer alternately with each other.

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