KR100880194B1 - A functional seaweed having powder of fermented soybean and the making method of seaweed - Google Patents

Abstract

A method for prepared the functional seasoned laver, and the functional seasoned laver prepared by the method are provided to improve taste and to allow the functional component to be taken by using a cheonggukjang (thick soybean paste) powder. A method for prepared the functional seasoned laver comprises the steps of mixing a laver material with 1-10 wt% of a cheonggukjang powder or extract; and molding laver, wherein the cheonggukjang is prepared by washing soybean and black soybean, soaking them in water at 45-47 deg.C for 11-13 hours to obtain the fermented bean, sterilizing it at 100 deg.C for 3-5 min, leaving it alone at a room temperature for 50-70 min, inoculating Rhizopus microsporus var. oligosporus, and culturing it at a temperature of 30-35 deg.C and at a humidity of 60-75 % for 24-30 hours.

Description

A functional seaweed having powder of fermented soybean and the making method of seaweed}

The present invention relates to a health functional flavor and a method for manufacturing the same, and more particularly, to a taste method manufacturing method comprising the step of adding the Cheonggukjang powder in addition to the conventional Haitai roasted seaweed manufacturing process and the 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. In addition, vitamin B1, B2, B, etc. are contained a lot, and its production is continuously increasing due to the development of aquaculture technology.

Flavored seaweed is equivalent to about 166,199 tons [1,665 billion won] when analyzed based on annual production in 1998, and it is an important economic fishery resource corresponding to about 30% [72.2% by price] of seaweed production. The processed seaweed products that are distributed or exported to Japan are shipped in the form of dried seaweed made from raw seaweed and flavored seaweed made by applying salt and sesame oil to the packaging to fit the packaging. It is used as food.

There are more than 10 species of laver in Korea, including radiation pattern laver. There are records of souvenirs in Gyeongsan Dojijiri and Dongguk Yeojijiram. It is known that about 80 species are distributed worldwide.

Korean Patent Laid-Open No. 2001-561; US2003-54088; US2003-43735; And No. 2003-54089 add powders of natural native plants such as dal, red pepper, leek, garlic, ganoderma lucidum, elm, wild horse, bellflower, mulberry leaf, Chosun pine needles, mugwort and Indongcho as supplementary additives for roasting laver. A method of making a functional flavor is disclosed.

In the prior art disclosed in the technical spirit similar to the present application

It relates to a method of preparing seasoning laver, first roasted dried laver, and then applied with vegetable oil, mixed with one or more powders selected from the group consisting of salt and pine needle powder, mulberry leaf powder, and cheonggukjang powder. Disclosed is a method of preparing seasoned laver based on dried laver which comprises a step of secondary roasting in far infrared rays.

However, in the above method, after applying vegetable oil, the salt, pine needle powder, mulberry leaf powder, or cheonggukjang powder is added to the outside. If it is provided as a product, since most of the chungkukjang powder in the distribution stage is provided with seaweed and detached state, the edible stage has a problem that can not consume the active ingredient of chunggukjang powder at all, and also the conventional cheonggukjang Powder had a problem of rejection to children or foreigners unfamiliar with Cheonggukjang.

Lecithin in soybeans is effective in preventing the decrease of acetylcholine in the brain. Alzheimer's disease, a disease in which the brain dies due to a sudden increase in brain cell death, has not yet been identified. Has reported a dramatic decrease in the substance called acetylcholine, and actual rat experiments have shown that the amount of acetylcholine in the brains of lecithin-treated rats has been reported. Soybeans and soy products are an excellent gift.

Cheonggukjang, a fermented product of soybeans, is a report of fiber, which improves constipation, has a large dietary effect, and is a high-fiber food that makes people feel full because of the water-absorbing properties of fiber. It has been reported to reduce the effects of stroke, stroke and prevent diabetes, hypertension, and dementia.

The inventors of the present invention obtain the soybean fermented soybean paste powder in the state of removing the original off-flavor of the soybean paste and use it as an auxiliary additive to the seaweed to improve the taste of the seaweed and at the same time to ingest it naturally in the food without compromising the nutritional components of the soybean paste. .

The present application has the purpose to provide a health functional taste, more specifically, in the conventional Haitai roasted seaweed manufacturing process, by adding the powder of the intestine powder, which is a fermented product of soybean, to the seaweed ingredients, the original off-flavor of Cheonggukjang It is intended to provide a functional taste that can be ingested naturally in food without compromising the nutritional content of Cheonggukjang by using Cheonggukjang powder and using it as an auxiliary additive to seaweed.

In addition, the company makes and uses Cheonggukjang without odors in Cheonggukjang, but the active ingredient of Cheonggukjang is impregnated in the taste and provided impregnated inside the flavored kimchi. The purpose is to provide a functional seaweed containing Cheonggukjang powder to be edible without food to develop into a promising export product.

The present invention relates to a taste laver, and more specifically, by adding and mixing the fermented product of soybeans in chungkukjang powder and dried together with laver, so as not to change the form, the form consisting only of laver or Cheonggukjang Cheonggukjang powder with the original odor removed is used to make it possible to satisfy the taste and nutrition at the same time by eating seaweed with the Cheonggukjang ingredients naturally without rejection to children or foreigners who are not familiar with Cheonggukjang. .

The laver is generally used to remove the laver from the sea in the winter in the winter, washed and crushed, and dried by floating a suitable amount in the mold of the square laver by the manpower, as the raw material laver in the mold in the present process Cheonggukjang powder or Cheonggukjang, which removes odors from the headquarters in the range of 1 ~ 10w% in the weight of raw seaweed in the process of separating and removing foreign matters from seaweed collected from the sea and sending only seaweed raw material to the molding mold. The extract is mixed into a mold and processed into laver containing 1 ~ 10w% of Cheonggukjang ingredients, followed by roasting and adding oil, salt and other seasonings to count and package the finished laver. By confirming that the object of the present application can be achieved is a completed invention.

Hereinafter, a method for embodying the technical idea of the present application will be described in detail with reference to the accompanying drawings in the description 'details for carrying out the invention'.

The present application adds and mixes Cheonggukjang with powder or Cheonggukjang extract in the laver manufacturing process, so the laver manufacturing process is carried out and dried together. Since the seaweed is provided, it is possible to satisfy the taste and nutrition at the same time by eating the seaweed with the Cheonggukjang ingredient added naturally during the food intake process.

In addition, the present office will make and use Cheonggukjang without odor from Cheonggukjang so that it does not have the original odor of Cheonggukjang and provides functional laver containing Cheonggukjang powder that can be eaten without refusal to children or foreigners who are not familiar with Cheonggukjang. It has the effect of developing into a promising export product.

In the present invention, a specific embodiment of the present invention for obtaining functional laver containing Cheonggukjang by adding and mixing Cheonggukjang in powder or Cheonggukjang extract state to the laver manufacturing process, And it is used as a raw material for laver by washing an appropriate amount in a mold of square laver one by one by washing. In this application, the foreign material is separated from the seaweed taken from the sea in the process of forming the raw laver in the mold and only the laver raw material is used. In the process of sorting, washing and pulverizing and sending the laver to the mold, the weight of raw seaweed is mixed with 1 ~ 10w% in the range of Cheonggukjang powder or Cheonggukjang extract which has been deodorized in this office and sent to the mold. After processing to seaweed standard, roasting step and adding oil or salt and finished taste The purpose of the present application can be achieved by counting and packaging the same.

The conventional method of obtaining Cheonggukjang by the traditional method of Korea is to harvest well washed soybeans (soybeans), wash them, pour water about three times the volume of beans, soak for about 12 hours, and dry the beans. Remove it, steam for about 3 hours with steam at 100 ° C. or boil for 4 to 6 hours in a cauldron, and then spread it to a predetermined thickness on a rice straw or fermentation table flattened in a fermentation chamber maintained at a range of 24 to 28 ° C. Fermented for 2 ~ 3 days to obtain Cheonggukjang, and if you want to use it as a powder, dry it at a low temperature of 50 ℃ or less so that Bacillus bacteria in Cheonggukjang can survive and then pulverize it into a powder to obtain Cheonggukjang powder of 100 mesh or less. It is available.

However, in the case of obtaining the raw materials of Cheonggukjang by the conventional method described above, the smell of Cheonggukjang is slightly unsatisfactory to children or foreigners due to the disgusting fungal smell of Cheonggukjang, so it is not suitable for export commercialization. To find a way to get rid of oil, and to find a way to impregnate the soybean paste ingredients that are not easily soluble in seaweed from the seaweed, and to apply it to the seaweed in the form of Chungkookjang powder or Cheonggukjang extract through various trial and error methods. In order to find and obtain the results expected by the applicant in the following process, the patent application was brought.

Preparation Example of Cheonggukjang Powder Applied Here

The inventors of the present invention as Ryozopus microsporus var. When fermented with oligosporus, it was confirmed that odorless Cheonggukjang was obtained, and the seed species was deposited with the accession number KCPC 10597BP at the Biotechnology Research Institute Genetic Bank (KCTC) located at 52, Eeun-dong, Yuseong-gu, Daejeon. Spawn was used.

Since common seed spawn has low germination, it should be cultured by subculture and growing in culture, and then cultured.

Preparation of the culture medium.

Two kinds of soybeans and black soybeans were stripped and washed by 1 kg, respectively, and then washed at 45-47 ° C., preferably at 45 ° C. for 11 to 13 hours, preferably 12 hours, to be pre-aging.

The fermented soybeans were collected, washed with purified water, and sterilized at 100 ° C. for 3 to 5 minutes to remove contaminated bacteria and exposed the nutrients necessary for the destruction of trypsin inhibitors and the growth of the spawn.

The sterilized soybeans are collected in a tray as it is and left for 50 to 70 minutes at room temperature to drain the water. This leaves the sterilized beans in a smooth appearance.

Spawn inoculation and culture

The medium prepared by the above method was transferred to an ultraviolet clean room, incubated with a sterilized syringe in a clean room after natural cooling, and inoculated at a rate of 0.1 to 0.5% (1 to 5 g / kg), preferably 0.2% (2 g / kg). After that, the mixture is uniformly mixed and placed in a perforated container with a predetermined size and incubated in a culture room maintained at a temperature of 30 to 35 ° C. and a humidity of 60 to 75% until it is evenly incubated in a range of about 24 to 30 hours. Cheonggukjang Cheonggukjang without the original off-flavor can be obtained, it is used here in the form of powder or extract in the laver manufacturing process.

When using this as a powder, the Bacillus bacteria in Cheonggukjang may be sufficiently dried at low temperature below 50 ° C. to survive, and then pulverized into powder to obtain Cheonggukjang powder of 100 mesh or less, which may be used in the laver manufacturing process.

Therefore, the feature of the present application is the process of forming the raw seaweed in the mold to separate the foreign matter from the seaweed collected from the sea, and only when the seaweed raw material is selected, washed and crushed to send the seaweed to the forming mold, 1 ~ 1 to the weight of the raw seaweed The laver is processed by mixing Cheonggukjang powder or Cheonggukjang extract in the range of 10w%. However, Rhizopus microsporus var. It has a technical idea to ferment using oligosporus to obtain functional laver which contains odorless Cheonggukjang powder or extract of Cheonggukjang ingredient which has no original smell. Embodiments of the invention will be described with reference to the process diagram for preparing the flavor shown in FIG.

The laver production process shown in FIG. 1 can be largely divided into a raw material laver preparation process and a laver processing process. First, the raw laver preparation process removes waste laver by collecting laver from the sea in winter, and only excellent laver After sorting, washing and crushing, sealing them in a cold-pressure plastic bag and sending the laver stored at -25 ℃ to the square laver mold one by one, when the laver is formed, it is 1 ~ 10w% in the weight of the raw seaweed powder or Cheonggukjang extract. Cheonggukjang is mixed with a specific spawn of Rhizopus microsporus var. The oligosporus is used to mix and remove the odor of Cheonggukjang powder or Cheonggukjang extract.

The raw material laver preparation process is shown on the left side of Figure 1, the foreign material is filtered from the collected raw laver (10), washed (11) and crushed (12) to enter the mixer (30) and using a specific spawn to smell When the removed Cheonggukjang powder 20 is mixed with the raw seaweed in the mixer 30 so as to be included in the range of 1 to 10w% in the laver weight, the laver is prepared in a laver shape in the laver mold 40 to prepare a conveyor for laver processing. The preheater, which is transferred to the belt and has a range of about 35 to 60 ° C., is baked with seaweed for about 10 ± 5 seconds, and sesame oil and salt are added to the seaweed using a seasoning machine. It is in the range of about 2 to 10w%, and the salt is in the range of about 1 to 7w% with respect to dried laver, and passes through the second roasting machine and is processed into delicious laver.

At this time, garlic powder, mushroom powder, leek powder and other additional ingredients to aid the functionality or taste can be added to enhance the taste of course.

The secondary roaster ranges from 280 to 320 ° C., preferably from 300 ° C. ± 10 ° C. to about 10 seconds and the seaweed is baked, counting the seaweed using a counter and, if necessary, to a smaller size (eg, Functional laver is provided after being cut into 4 parts) and packaged using an automatic packaging machine.

Therefore, with reference to the step of the seaweed raw material is prepared and processed with reference to the seaweed manufacturing process of Figure 1, the raw material seaweed (10) selected in the raw seaweed preparation process to the left is washed (11) and crushed (12) mixer ( 30) and the preparation process for forming the chunggukjang powder (20) in the range of 1 ~ 10w% in the laver weight together in the mixer (30) to be molded into a rectangular rectangular laver in the laver mold (40) laver supply (50) The raw seaweed is preliminarily processed and transferred to the processing unit 70, and the processing unit 70 is processed in the preheating unit, for example, in the preheating unit while the seaweed 80 is processed along the conveyor belt 60. The preheater 71 maintaining the range of ℃ is preheated by passing the process for about 10 seconds and transferred to the seasoning process, and the seasoning process is a process of adding raw materials such as sesame oil, salt, and garlic for seasoning, and the sesame oil is applied. Approx. 3w of seaweed weight using device 72 or sprayer It can be applied in the range of%, seasoned salt or seasoning raw material is sprinkled in the range of about 0.5 ~ 2w% relative to the weight of seaweed and passed through the seaweed roasting heating device 73 to be baked and baked so that the functional composition on the surface of seaweed baked The laver shows that the functional taste laver 100 containing Cheonggukjang ingredients can be provided through a series of processing steps that are counted by the counter device 74 and transferred to the packaging unit and packaged by the sanitary packing machine 75.

The present application is intended to obtain the effect that can satisfy the taste and nutrition at the same time by eating the seaweed added with the cheonggukjang ingredients during the food intake process by providing the seaweed added to the conventional seaweed manufacturing process. In the manufacturing method of the functional flavor laver comprising a step of providing a variety of additives in accordance with the conventional manufacturing method and flavoring the finished flavor laver through the drying process to provide a flavor to the raw laver supplied, characterized in that, In the processing step of raw laver to provide the laver mixed with Cheonggukjang powder or Cheonggukjang extract in the range of 1 ~ 10w% to the weight of raw laver, in order to remove the odor peculiar to the conventional Cheonggukjang as the seed of Rhizopus microsporus var. The technical idea that can provide the taste provided by using the cheonggukjang ingredients that have been deodorized using oligosporus spawn forms the features of the present application.

1 is an exemplary process flow for producing a taste of the present application.

** Description of the major symbols in the drawings **

10: seaweed (raw material) 11: washing

12: grinding 20: Cheonggukjang powder

30: mixer 40: steaming mold

50: supply unit 60: transfer conveyor

70: machining part 71: preheater

72: coating device 73: heating device

74: counter device 75: sanitary packaging machine

80: target laver 100: finished functional laver

Claims (3)

In the manufacturing method of the functional flavoring laver comprising the steps of providing a variety of additives in order to flavor the raw material laver supplied, and counting and packaging the finished flavor laver through a drying process, In the preparation step of raw laver, the laver is formed by mixing Cheonggukjang powder or Cheonggukjang extract in the range of 1 ~ 10w% of raw laver, but Cheonggukjang strips and washes two kinds of soybean and black soybeans in the same amount. After 11 to 13 hours of fermentation, the fermented soybeans are fermented. This was sterilized at 100 ° C. for 3 to 5 minutes and then left to stand at room temperature for 50 to 70 minutes. As a spawn, Rhizopus microsporus var. After inoculating oligosporus at a rate of 0.1-0.5%, the taste of kimchi is provided using Cheonggukjang obtained by culturing at a temperature of 30-35 ° C. and a humidity of 60-75% for 24-30 hours. Manufacturing method. delete In functional taste, In the preparation step of raw laver, the laver is formed by mixing Cheonggukjang powder or Cheonggukjang extract in the range of 1 ~ 10w% of raw laver, but Cheonggukjang strips and washes two kinds of soybean and black soybeans in the same amount. After 11 to 13 hours of incubation, the fermented soybean is fermented to obtain fermented soybeans. After sterilization at 100 ° C. for 3 to 5 minutes, it is left to stand at room temperature for 50 to 70 minutes. Functional inoculation, characterized in that it is provided by using inoculated oligosporus at a rate of 0.1 to 0.5%, and obtained by incubating in a culture room maintained at a temperature of 30 to 35 ℃, humidity 60 to 75% for 24 to 30 hours range .

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