KR100881051B1 - The method of processing laver using powder of lotus - Google Patents

Abstract

The present invention relates to a processing method of seaweed using a soft powder, by mixing lotus leaf and lotus stem powder and aid (seaweed) in seawater and washing by stirring for a long time to remove foreign substances attached to the aid (seaweed) and then dehydrated Fresh water or lead extract is added to fine raw fish (aged seaweed), then aged for a long time, and then washed to remove the odor generated from the raw seaweed (raw seaweed). Forming laver and dehydrating and drying, coating the cooking oil on both sides of the laver and processing the laver using the soft powder heat-treated by uniformly spraying lotus root powder on it.

Description

Processing method of taste laver using soft powder {THE METHOD OF PROCESSING LAVER USING POWDER OF LOTUS}

The present invention relates to a processing method of taste laver using soft powder. Specifically, the adsorption function and deodorization function of soft powder are used in the process from collection to removal of foreign matter, fine cutting, odor removal treatment, first preparation of liquid solution, molding process, and cooking process. By washing and immersing the seaweed collected with the soft powder dispersion of seawater, it is possible to remove the tidal flat particles, shellfish and oyster shell particles or fragments attached to the seaweed, as well as to remove the smell, fishy and even oil odor of the tidal flat. The present invention relates to a processing method of flavored laver using soft powder to increase the nutritional value, give pharmacological function, and make the laver tissue soft.

In general, the state of habitat in seawater and the processing method of collected seaweed are found in the growth of seaweed, and the viscous tidal particles, shells, and oyster shell microparticles or fragments are caused by the fluctuation of seawater caused by countless waves. When the water is quiet and dispersed, it becomes entangled in the process of being deposited on the bottom again. In the collected state, the foreign matter is attached in large quantities. In the collected seaweed, the smell of tidal-flat, fishy smell and even oil smell Will occur. Even if the water is simply washed several times with seawater and fresh water according to the conventional method, the foreign matter is not completely removed, and the smell of tidal-flat, fishy smell or oil remains.

Even if the dried seaweed processed from such raw seaweed is processed with seasonings such as salt and sesame oil, it inhibits the texture due to the residue of foreign substances and odors.

Conventional laver processing method is the method of adding the other ingredients to the dried laver as a specific example, for example, the domestic registered patent publication (Registration No .: 10-0470191) "The laver containing the stalk extract and its manufacturing method" This is introduced. In other words, the processing method is to process the steaming joints by steaming them, freeze them with steam, and then grind them to obtain the joints extract using a compressed filter or juicer, and add them before laver molding to spray laver or spray dried laver or roasted laver. In addition, the domestic patent publication (Registration No .: 10-0618712) has a "perilla perilla leaf manufacturing method using perilla".

This is a method of producing perilla leaf laver using perilla leaf formed by forming a laver herbicide solution into which three pieces of perilla leaf and three pieces of Haitai laver are mixed with an emulsifier, emollient, cooking oil, and polyhydric tissue improving agent.

In addition, Korean Patent Laid-Open Publication No. 2003-0021332 discloses a method for preparing laver with calcium powder and laver with calcium powder, which is coated with a calcium powder on a surface of laver and heat-treated.

In the registered patent publication (Registration No .: 10-0446350), "Gim with added flavours such as curry, magnetic field, cinnamon or mustard" is interposed, and in the published patent publication (10-2006-0034088) Seaweed manufacturing method "is introduced, and many other methods for producing seaweed added to the seaweed nutritionally or pharmacologically useful ingredients or seasoning composition has been introduced.

It is unknown whether some of the seaweeds produced by the above methods are being used, but they are rarely found on the market. Rather, they are mixed with red seaweeds or mixed with the same green algae or brown algae. Products are being introduced to supplement nutritional value, reduce the cost of seaweed, or to obtain a unique texture.

However, there are few techniques and literature on processing and improvement of the structure from collecting seaweed to forming dried seaweed, and use the conventional method as it is.

The present invention is a processing method of the seaweed comprising the step of processing the process from the collection of the raw (raw seaweed) to the forming process and the seaweed formed by the herbicide secondary, the adsorption and deodorization function in the process of collecting and washing the seaweed Distilled and stirred in seawater dispersion of lead (leaves and stems) powder with aging to remove foreign substances. Secondly, aged powder is aged with a lead extract boiled in fresh water to remove odors generated from seaweed, and then, herbicide is molded and dried. It is to provide a processing method of the taste laver using a soft powder which is then coated with and then heat-treated by spraying a certain amount of lotus root powder.

The present invention is added to the dried lotus leaf and stem pulverized soft seaweed dispersion to remove the mud flats, diatomaceous earth particles and fragments by stirring and dehydrating for a long time to remove the foreign matter in the soft powder extraction aqueous dispersion boiled secondly Immersed in it, stirred and matured to remove odors and deodorized, and added boiled lotus root powder to finely cut salinity aid to form a seaweed herbicide and transfer it to a separate container. To obtain a high-quality taste by coating the cooking oil on the dried seaweed and heat-treated by spraying lotus root powder thereon as described in detail for each process as follows.

One-step process to remove foreign matters that are visually identified from collected aids

Mixing 0.5kg ~ 1kg of lead powder (lotus leaf and stem powder) with 70 ~ 80kg (Hanpodae) in 40ℓ of seawater, stirring it for 3 ~ 4 hours, washing and dehydrating to remove foreign substances and

70 ~ 80 kg of the original dehydrated aid in the range of 0.5 ~ 1cm is added to 1 kg of fresh powder of 1 ~ 1.5kg in fresh water 40kg and mixed with boiled soft powder extract to stir aged 1-2 hours to remove odor by dehydration 3-step process

A four-step process of making the seaweed herb solution in a combine by mixing the aged fine cutting aid and the same amount of lotus root powder extract (2.5 wt% lotus root powder)

The five-step process of forming the dried laver by transporting the seaweed herbicide to a separate container and poured into each mold to dehydrate and at the same time drying

Coating the cooking oil on both sides of a sheet of dried laver and spreading 5 ~ 6g lotus root powder uniformly thereon is a processing method of taste laver using a soft powder comprising a six-step process of heat treatment in the temperature range 150 ~ 200 ℃.

In the above-mentioned raw seaweed production method, the original (fresh seaweed) contains 43% of protein, which is the highest on the side compared to other seaweeds, and the content of protein is higher than 40% of ground soybeans.

The value of protein is in the quality of amino acids. Compared with the albumin (ALBUMIN) contained in eggs, the amino acid composition of algae protein is generally alanine, aspartic acid, aspartic acid, glutamic acid, glycine, and proline. It is a acidic amino acid such as PROLINE, which is equivalent to many egg albumin and terrestrial vegetables, and there is a lot of basic amino acid arginine (ARGININE).

In Kim, any of the three glycerol glycolipids, 20: 5, 16: 0, is the main agent and is characteristic of red algae.

Algae contains almost 45 kinds of seaweeds as inorganic components. Among them, P, Fe, I, Mn, and Zn Co have high concentration coefficients, and Mg, F, Al, Ca, K, Sr, etc. Included.

The red algae to which laver belongs include Fe 110 ~ 33000PPM, Mn: 80 ~ 150PPM, Zn: 80PPM, Co: 7 ~ 28PPM, I: 890PPM, As: 1.43mg / g, Se: 0.1 ~ 0.11PPM. Se has recently been important in its function as a cancer suppressor, heart disease prevention, anti-aging, immune enhancing, oxide reducing agent.

Also, red seaweed laver is a water-soluble dye made of a complex protein in which a chromophore and a protein are not contained in a dye group, and contains 300 ~ 1,300 mg of PHYCOERYTHRIN, a red chromophore, and cytochrome (other). CYTO CHROME) contains redox effect.

Vitamin A is incidentally contain ergosterol (ERGOSTEROL) as a vitamin D, and the water-soluble vitamin C and vitamin B ₁₂ is contained 290.8mr / g and addition of vitamin B group, B _2, B _6, and many also contained the amount of vitamin C Figure 831mg / 100g has a large amount.

In addition, as a medicinal ingredient, about 60 species of red algae contain acrylic acid which has a strong effect on gram-positive bacteria.

As a halogenated aliphatic compound, paraffinic and olefinic compounds have strong antibacterial properties in aspargas and deliceae of red algae, and terpenes and their derivatives are used in red algae including polocamium and black epidermis of red algae, Red algae, such as CIRALLINA PILULIFERA, generally have antifungal components belonging to TREPEN or TERPENOID.

Porphyosine isolated from seaweed has anti-ulcer properties, and 39 species of red algae have agglutinating activators. Such agglutinates are erythrocytes, lymphocytes, agglutination of various cells, and specific agglutination of cancer cells compared to normal cells. It shows various physiological activities such as lymphocyte activation and cleavage promotion. In addition, many β-homobetaines (HOMOBETAIN) have a plasma cholesterol-lowering effect.

As described above, red seaweed laver is well known that many foods are beneficial to the human body, as there are many beneficial and pharmacologically useful ingredients.

In addition, lotuses added to laver are perennial perennials growing in ponds and reservoirs.

The lotus leaf contains Armefabin, N-methylcocurulin, N-methylisocochlorine, pronuchiferrin, loemerin, nuchiferrin, anonine-N-nornurchiperrin, dihydronuchiferrin, dihydroroemerin, It contains dehydroanonine, nellumbin, nuparin, and armephabin. Flavonoids include cuerchilin-3-glycoside, cuerchilin, glucosylglucuronide, and nelumboside. Root stems include loemerin, nuchiferrin and nornochiferrin, and also contain about 2% asparagine, arginine, tannin, l-armefabine, resin trichobelin, tyrosine, lecithin, ascorbic acid, and triconelline.

The alkaloid content was 0.4% in the leaves and 0.06% in the mouth, especially in 33kg of dry mouth, 7.77g of loemerin, 0.16g of nuchifenrin, and 10.77g of nornochiferrin.

Loemerin and Nuciferin in the root stem have a painful sedative effect. Nellum bean in the leaf has a strong cardiovascular effect. Methylcorlipalin has a cardiac dilating effect. In motion therapy, the leaves are used for fever lowering, fecal stool, bite, vitamin B and deficiency.

The lotus root decoction is a fever lowering medicine used for pneumonia and bronchial asthma, and it is used as an antiseptic for gonorrhea, filamentous fungi, liver and kidneys, and spleen diseases.

In the above, the nutritional and pharmacological components of lotus have been described. In addition, lotus (leaves, stems, and roots) are porous, and the tissues have adsorptive, deodorizing, and antiseptic properties.

Adding the dried (stem and leaf) powder dried in the two-stage process with seawater to the first selected aid (fresh seaweed) and stirring for a long time, the microparticles of mud flats or diatomaceous earth attached to the seaweed are applied to countless pores of the soft powder particles. When adsorbed and washed with water, soft powder particles are removed together with tidal flats, diatomaceous earth and other fine particles.

In the three-step process, adding fine powder to the boiled water, ie, adding fine powder to the soft powder extract, stirring and aging, the odor of the tidal-smell, fishy, oil smells impregnated in the original will be volatilized or soft powder extract Leaked inside Washing it with water removes off-flavors, etc., impregnated with the aid. The soft powder extract, which has a higher temperature than the cold soft powder extract, has a great effect of removing odor, and the salt powder used here is removed as it is removed by washing as lotus leaf or lotus stem powder. This process also lowers the salt concentration of the aid.

In the four-step process, lotus root extract is added to the combiner and the shaker to prepare the seaweed herb solution along with the aged thinning aid.

Step 5 transfers the composition of seaweed herbicide to a separate container, pours it into several molds, dehydrates it, and dries it at the same time, thereby obtaining sheet-like dried laver. The lotus root extract dehydrated here is reused when the seaweed herbicide is formulated.

In addition, the mold is a screen woven in stainless steel or using a mold made of bamboo feet.

In the six-stage process, coated with cooking oil on both sides of one sheet of dried laver and evenly sprayed 5-6 g per piece of laver as the lotus root powder on it and heat-treated at a temperature of 150-200 ° C. to obtain roasted laver.

By adding lotus root powder, it has a unique smell. It absorbs cooking oil to prevent cooking oil flow to the surface of seaweed and softens the seaweed tissue. It also has antiseptic and antibacterial properties, which prevents acidification and aging of cooking oil. Improve.

In particular, lotus root powder contains flavonoids and other fragrances, which are in harmony with the scent of seaweed to improve the texture.

In the present invention, the processing method of taste laver using soft powder improves the texture of taste laver by removing foreign substances and infiltrated odor by adsorbing and deodorizing function of porous soft powder to obtain high quality laver. By adding lotus root powder to laver, which is rich in nutrition and excellent in pharmacological function, it can soften the laver's tissue and expect synergistic effect on nutrition and pharmacological function. It can be said to be a taste processing method using a soft powder that can improve the preservation.

Claims (1)

A one-step process for removing foreign matters identified in aid taken from seawater; Two-step process of removing foreign substances by mixing and washing with lotus leaf and lotus stem powder 0.5kg ~ 1kg and 70 ~ 80kg of original (fresh) 70-3 80 hours after stirring for 3 ~ 4 hours The three steps of removing the odor by dehydrating the dehydrated aid in 0.5 ~ 1cm range by adding and mixing the soft powder in fresh water boiled and added to the boiled lead extract and stirred for 1 to 2 hours, A four-step process of making the seaweed herb solution in the combiner with the aging aid and the lead extract and the aged, 5 step process of forming the dry laver of the sheet by transferring the seaweed herbicide to a separate container and poured into each mold to dehydrate and at the same time drying Coating the cooking oil on both sides of the dried seaweed formed in the five-step process and spreading the lotus root powder 5 ~ 6g uniformly thereon, the soft powder characterized in that it consists of a six-step process of heat treatment in the temperature range 150 ~ 200 ℃ Processing method of the taste laver using.