KR101139064B1 - Produce Sweet Salt ? Edible Vita oil Contain The Seaweed - Google Patents

Abstract

Industrial development leads to land pollution, and pollution leads to food instability, and the world is fiercely competing for safe and abundant food supplies from the sea. In order to globalize the sea, the local specialty and processed products are used as additives in order to prevent rancidity, which is the problem of seasoning laver, and to create new and differentiated compositions that are accessible to continents and cultures and fit the taste. Seasoned seaweed composition, which contains sweet salt and seasoned green tea seasoning oil, is a product loved by people around the world for the purpose of new composition by new method which is easily accessible. Dry seaweed, vita green tea seasoned oil, good flavored vita green tea Seasoning oil, sweet salt is a composition characterized by containing.

In addition, the method for producing a seasoning laver composition containing sweet salt and bitter green tea seasoning oil includes selecting and selecting a raw material that meets the purpose, calculating a blending ratio of the raw materials constituting the composition, and mixing sweet alcohol. Forming an aqueous solution, forming a sweet salt composition, forming a vitanut green tea mixed cooking oil composition, forming a ripening vitanut green tea mixed cooking oil composition, milking and filtering to form a seasoning oil composition, with a good flavor It is a method for producing a seasoning laver composition containing sweet salt and bitter green tea seasoning oil, comprising the step of forming a composition having a baking and widening surface, counting and cutting the composition.

Seasoning laver composition containing Conveyor, dried laver, vita green tea seasoning, good flavor vita green tea seasoning, sweet salt, sweet salt and vita green tea seasoning oil.

Description

Produce Sweet Salt & Edible Vita oil Contain The Seaweed

In order to create a composition in accordance with the object of the present invention, to improve the composition of the traditional Korean laver to the taste of taste suitable for the taste of the world, to the sweet and popular flavor of salt with salt, to prevent the rancidity of fatty acids The technical field of seasoning oil, the technical field of composition for developing flavors suitable for the taste of the world public, the technical field of composition containing additives with easy access to continents and cultures, and the sea. In the technical field of developing and selecting harmonious additives to improve the function and taste of the seaweed produced in the field, the technology of attaching sweet salt powder to the seaweed, the technology of mixing, the technology of ripening, the technology of filtration and milking, It includes drying technique, baking technique, transmission technique, cutting technique, assembly technique, and packaging technique. It is the technical field of seasoning laver (海苔) composition containing sweet salt and vitamin green tea seasoning.

The technique of mixing, the technique of ripening, the technique of filtration and milking, the technique of drying, the technique of baking, the technique of transfer, the technique of cutting, the technique of assembly, and the technique of packaging are set as background techniques.

In order to solve the technical problem of preparing a composition suitable for the continent, culture, habits and preferences, in order to form a composition in accordance with the object of the present invention, sweet and popular flavor in salt with salt To solve the problem of adding technology, to solve the technology of forming seasoning oil to prevent the rancidity of fatty acids caused by long-term transportation and storage in distant countries, the product of the region appropriate for continent and culture as an additive To solve the technology of developing additives to increase the accessibility to consumers, to solve the technology of developing harmonious additives to improve the function and taste of seaweed produced in the sea, to attach sweet salt powder to the seaweed. Create step by step independent technology as a task to solve the technology The technical problems necessary for the water composition process are presented in detail according to the order of the processes.

The sequence of independent process for preparing seasoned seaweed composition containing sweet salt and vitamin green tea seasoning is based on the technical task of selecting and selecting the raw material that meets the purpose, and the mixing ratio of the raw materials constituting the composition. The technical problem of the step of calculating, the technical problem of the step of forming a sweet alcohol mixture aqueous solution, the technical problem of the step of forming a sweet salt composition, the technical problem of the step of forming a blended vegetable oil blended composition, the ripening vitamin green tea mixed oil composition Technical task of the composition step, milking and filtration to form the seasoning composition, technical problem of the composition of the composition to be baked with good flavor and widened surface, technical of the step of packing the composition by counting and cutting Contains sweet salt and bitter green tea seasoning oil characterized by including the subject It is a manufacturing method of seasoning laver (海苔) composition.

The present invention relates to a seasoning laver composition containing sweet salt and bitter green tea seasoning oil, and in order to produce a composition that meets the purpose, the above technical problem is clearly and concisely constituted by technical steps, and step-by-step products. In order to set the purpose and method of the step by step, and to solve the technical problem on the task of forming the step-by-step product, the specific technique is presented in the following process sequence.

In the first process, selecting and selecting the raw materials that meet the purpose,

Foods made by processing the fronds, seaweeds growing in the sea, and dried thinly like paper are called laver or haetae, and selected as the main raw material of dried laver, the world's longevity food containing protein, calcium, iron, potassium, and zinc. The dried seaweed collected and processed from December to January was selected based on the weight of 2g ± 0.5g of one piece of full length (260mm × 190mm ± 10mm), and the salt processed by ripening sun salt at room temperature for 1 year. The salt size is selected from 140 to 74 micrometers (μ) with high salt, that is, the salt is low and the saltiness is low, and stevioside which has antioxidant function and natural sweetness is selected as natural sweetener. Select curry concentrate as additives to select powders with purity over 50%, improve function and flavor according to continent, region and culture, select liquids with purity over 60%, or black garlic concentrate Select a liquid, select a liquid with a purity of 60% or higher, or select a ginseng or red ginseng concentrate, select a liquid with a purity of 60% or higher, or select a red pepper seed concentrate, select a liquid with a purity of 60% or higher, or use natural organic Sulfur is selected, powders of 30% purity or higher are selected, or collagen, which is an animal protein, is selected, and powders of 95% or more pure which have no odor and water solubility are selected. Select oil or canola oil or safflower seed oil or sunflower seed oil or grape seed oil or olive oil or walnut seed oil or rice bran oil, select one or a mixture of milk within 1 to 2 months, and select green tea containing catechin Selected as an anti-lost additive and ground in green tea crushed through a freeze mill, the particle size is less than 13% Select 140 ~ 74 micrometers (μ), select ascorbic acid for improvement of flavor, anti-sanitary and antioxidant function, select powder over 95% purity, select alcohol, select over 90% purity In this stage, raw materials that meet the purpose are selected and selected by selecting and selecting the purified water.

The second step is to calculate the blending ratio of the raw materials constituting the composition,

Seasoned seaweed composition containing seasoned seaweed composition containing sweet salt and vitamin green tea seasoning is 50 ~ 45% by weight dried seaweed, 22.5 ~ 38% by weight of first seasoned non-tea green tea seasoning, and 2nd good flavor Green tea seasoning oil 2.5 to 2% by weight, sweet salt 25 to 15% by weight to calculate the blending ratio of the raw material constituting the composition to 100% by weight.

The third step is to prepare a sweet alcohol mixture solution,

For rapid evaporation of water, an alcohol mixture solution containing 75 to 10 wt% of alcohol is mixed by mixing 25 to 90 wt% of purified water and 75 to 10 wt% of alcohol, and selected from the first step and stevioside 1 to 10 wt% Wah curry concentrate or black garlic concentrate or ginseng or red ginseng concentrate or pepper seed concentrate or natural organic sulfur or collagen 1 ~ 10% by weight and the alcohol mixture aqueous solution 98 ~ 80% by weight in a liquid mixer rotating at 250rpm power for 10 to 30 minutes Stirring to form a sweet alcohol mixture solution.

The fourth step is to prepare a sweet salt composition,

The salt selected and selected in the first step is heated to 100 ± 50 ℃ while stirring by putting 40 ~ 90% by weight in a double-cooking pan with a blade rotating at a power of 5 to 60rpm and having a steam outlet at the top. Is at least 50 ℃, stir while spraying 60 to 10% by weight of sweet alcohol mixture solution at a pressure of 0.5 to 2㎏ / ㎠ for 10 to 60 minutes through the sprayer at the top of the double-cooked pot. It is a step of forming a sweet salt composition by mixing the sweet and salty composition with the addition of the function of the additive and the new flavor by evaporating heat and evaporating water and alcohol with heat.

The fifth step is to prepare a vita green tea mixed cooking oil composition,

Edible oils selected in the first step are sesame oil or perilla oil or soybean oil or cottonseed oil or jade oil or canola oil or safflower seed oil or sunflower seed oil or grape seed oil or olive oil or walnut seed oil or rice bran oil. And, put 59 ~ 5% by weight of green tea powder and 1 to 5% by weight ascorbic acid in a stainless steel powder mixer rotating at 250rpm power, select the time according to the mixing amount and mix for 10 to 60 minutes, the green tea powder absorbs cooking oil New composition containing ascorbic acid, the composition of the primary vita Green Tea blended cooking oil, 97.5 to 95% by weight of good flavor sesame oil or perilla oil or sunflower seed oil or walnut seed oil, and 2 to 4% by weight green tea powder And 0.5 to 1% by weight of ascorbic acid is put into a stainless steel powder mixer rotating at a power of 250 rpm. Mixing for 60 minutes, the green tea powder absorbs the cooking oil and forms a second-flavored vitanut green tea blended oil composition as a new product containing ascorbic acid.

The sixth step is to prepare a matured vita green tea mixed cooking oil composition,

Put the 1st Vita Green Tea Blended Oil and the 2nd Good Flavored Vita Green Tea Blended Oil in stainless steel container in 30 ~ 10kg each and put them in the container in cool storage below 20 ℃ and Vita Green Tea of secondary flavor When mixed oil is inverted up and down using a stick with a pan twice a day, and aged at low temperature for 1 to 10 days, the cooking oil penetrates into the tissue of green tea, absorbs ascorbic acid to form a film, and forms air into ascorbic acid. While blocking the fat-soluble component of green tea, it turns to blue and changes to ultra-blue depending on the amount of green tea. It is complementary to each other. It is a new composition that has a function of preventing, and when the resulting composition is put on the tongue, it is initially felt as a film of cooking oil. It tastes like a flavor, but once you taste it again, you can taste the new flavor of green tea's astringent taste, ascorbic acid's sour taste and cooking oil's sensation. It contains green tea catechin, fat-soluble vitamin E and ascorbic acid. As a proof, there is a step of preparing a composition of the first ripening vitanut green tea blended cooking oil and the second ripening vitatan green tea blended oil composition produced by the method of checking the aging state.

Step 7 milking and filtering to form the seasoning composition

Place a filter cloth with 74 micrometer (μ) particles in a digital automatic hydraulic milking machine that powers the first ripened vita-green tea blended oil and the second ripened vita-green tea blended oil. Put 10 ~ 5kg of cooking oil and vinegar blended oil of secondary ripening flavor each, apply milk at 500㎏ / ㎠ for 10 ~ 14 minutes, milk the oil and loosen the oil. Inverted up and down, milking again after 12-15 minutes under pressure at 580㎏ / ㎠, milking the pressure of the pressure gauge does not exceed 600㎏ / ㎠ and the product obtained by pre-milking and post-milking 250rpm Into a stainless steel liquid mixer, rotating for 5 to 10 minutes, milking and filtering the blue-colored product to form a primary vita green tea blend cooking oil and a secondary flavor vita green tea blend cooking oil 1 It is the step of milking and filtering the seasoning composition of the vine green tea seasoning oil and the vine green tea seasoning oil of the second good flavor.

The eighth process is a step of forming a composition having a good flavor and baked surface,

Roasted seaweed selected and selected in the 1st process is a Roasted Seaweed Automatic Conveyor System with 3 ~ 10 horsepower. The dry seaweed of the same amount as the composition ratio of the 2nd process is 2.5m in length below 30 ℃. Natural dropping of the oil applicator with the opening and closing knob of the oil applicator installed on the transmission base while spreading the dry laver widely while passing through the phosphorus transmission table for 5 to 6 seconds. The first bitter green tea seasoning oil having the same amount as the composition blending ratio of the second step by the method is dropped on a rotating roll, and the first bitter green tea seasoning oil is quickly applied to the dried steam for 5 seconds, and the second step is carried out by a salt sprayer. Spread the same amount of sweet salt equal to the composition ratio of the composition evenly, bake at 400 ~ 420 ℃ in the first section of the heat transfer zone of 4m length, 380 ~ 400 ℃ in the second section, open stomach Vita green tea blended edible oil with good fragrance on the transfer table was sprayed at the pressure of 1 ~ 5㎏ / ㎠ and the same amount as the composition ratio of the second process, and baked at 360 ~ 380 ℃ in 3 sections. Since the surface of the seaweed is curved and bulging with heat and moisture, the entire surface of the seaweed is kept in a contracted state, so the diameter of the baked seaweed is heated to 80 ~ 200 ℃ by electricity. 50cm, length of 30 ~ 50cm 2 stainless steel rolls that rotate in the same way as transmission to power, between the top and bottom of 0.3 ~ 5㎜, uniform application of salt and cooking oil and squiggly shrinking The final trim to spread the surface wide by heat to create a product with a good flavor, sweet salt that requires 10 to 30 seconds on the transfer station to which the whole is connected. , The method comprising: while a plain sweet baked product of good flavor of the good flavor of the new features a wider surface composition as a composition containing a secondary bitter tea crude Breasts.

The ninth process is to count and cut to package the composition,

Collect 2 ~ 20 sheets of seasoned seaweed from the transfer table and transfer them automatically to the cutting machine, cut them into 4 ~ 9 sections according to the purpose, and package and commercialize them by packing them in aluminum foil or polyethylene film. Method for preparing seasoning laver composition containing sweet salt and primary vita green tea seasoning oil, secondary vita green tea seasoning oil, characterized by high accessibility and good flavor and prevention of rancidity by use as additives to be.

The present invention first describes the functional properties of the raw materials used in seasoning laver compositions containing sweet salt and bitter green tea seasoning oil, and the nutrition and effects on humans and shows the effect of the composition produced by the present invention.

end. Functional Properties of Raw Materials and Their Effects on Humans.

Dry seaweed (Haitae).

The fronds are embedded in a thin and sticky material, and have various colors ranging from dark brown to reddish-pink, and sexual reproduction occurs at the edge. It grows in the upper intertidal zones of the southern and northern hemispheres and grows well in nitrogen-rich water, such as areas where sewage drains. It is harvested, dried and used for food, more than any other sea horse.

First-class use was laver, which the Indians ate instead of salt. Native Americans in Alaska, USA, ate laver very early. Native Americans don't like salting foods, so anthropologists say they get the salt they need from the body.

In the East, it is used as a major crop in the sea, used to smell the ingredients of porridge and food, and also as a seasoning for meat. In the British Isles, it is baked with bread and tastes like oysters.

About 10 kinds of seaweed plants are known to grow in Korea, and seaweed, also called Haitai, is a food that is made by thinly drying them. It is considered that the seaweed farming started in Korea during the middle of Joseon Dynasty. In the 1600s, bamboo and oak branches were planted on reclaimed land, and the seaweed farming began to grow by sticking the seaweed to this branch.

In the 1800's, a swarm foot was developed, with the feet woven into the bamboo, one side anchored to the floor and the other floating in water. And in the 1920s, floating foot culture, which improved herd cultivation, began. This method regulates steaming so that it can receive sunlight only for a certain period of time every day. Pay attention to wind, salinity, etc.

① Sea water temperature: Spores start to grow when it falls below 15 ℃ as it enters winter, and grows best at 5 ~ 8 ℃, and stops growing when it falls below 4 ℃ or when it reaches 12 ~ 13 ℃ as spring comes. do. Therefore, when farming laver, it is best to harvest laver from December to January.

② Wind: Some wind helps to grow. When the wind creates waves, carbon dioxide in the air melts into the water and grows well because the nutrients in the water are evenly mixed. In addition, the waves wash away the wastes around the seaweed, and the small creatures attached to the seaweed fall off.

③ Salinity: The salinity of about 1.024 is suitable for aquaculture where fresh water flows in. In Korea, farming is carried out on the beaches of Jeollanam-do and Gyeongsangnam-do, of which Wando laver is widely known.

In winter, especially from mid-November to mid-December, seawater temperatures are prolonged near 15 ° C or rise and fall near 15 ° C, causing steaming. It disappears and produces white spots or punctures of staphylococci.

In Korea, seaweed is considered one of the three major marine products along with squid and agar. Generally, seaweed, grown for 50 days, is moderately light, has a good color, and has a good aroma and taste. The dried seaweed that is removed from the feet is eaten as dried seaweed (乾 海苔). If dried seaweed is left in the air, it absorbs moisture in the air and loses its unique color and fragrance. Care must be taken to ensure storage.

Seaweed contains a lot of protein, and the amount of protein in five dried seaweeds is about the same as the amount in one egg. However, poor quality laver contains more carbohydrates than protein.

In addition, it contains a lot of vitamins, including essential amino acids, because it is well digested, is known as a very good nutrition food. On the other hand, it is also known to contain ingredients that release cholesterol, which is known to cause atherosclerosis and high blood pressure.

Seaweed 10g (5 sheets) can easily consume 39 mg of calcium, 1.2 g of iron, 210 mg of potassium, 510 mg of zinc to prevent taste disorders, 1400U of vitamin A effects and minerals. More calcium and two times more iron.

The efficacy of the ingredients in seaweed.

About 2 grams of dried laver contains 2 times as much green pepper as β-carotene and the vitamin A effect is 140U.

Seaweed 100g (50 sheets) has fiber content more than 30 times of 16 times of cabbage and tangerine, and contains urethral ingredients in seaweed to prevent fungal paste mold. The shelf life of dried laver at room temperature is usually three months, but seasoned laver with oil at room temperature is premature.

Seaweed is a seaweed belonging to red algae, about 10-15cm in color, black and glossy, good fragrance, and turning to blue green color when baked.

Laver is one of the most food containing vitamin B12 that plays an important role in the hematopoiesis, and one of the lavers, lame, is particularly rich in iron, so if the greens are 10-20g, the daily iron requirement (10-12mg) is satisfied. Kim is a very good food for anemia and growth.

Seaweed also contains a lot of protein, but the high quality contains 30-35% of protein, and it is rich in vitamins A, B1, B2, C, D, calcium, potassium, phosphorus and iron. .

Seaweed is good for winter, but green vegetables are very important as a source of vitamins in the rare winter.

The laver must be preserved in a cool, light-blocked and dry place to maintain its taste.If the laver is left in the oil for a long time, the oil will dissipate and become lipid peroxide, so the packaging that blocks air and the cooking oil to prevent rancidity As needed. Oil at room temperature is good to eat immediately without storage.

According to a paper published in 1988, laver extracts showed a 50% reduction in the cholesterol content of the seaweeds, when laver extracts were administered to mice that induced hypercholesterolemia.

Seaweed is a food that lowers blood cholesterol by directly helping the release of cholesterol, and is expected to act as an atherosclerosis preventer.

Rich in dietary fiber, cholesterol meets bile acids in the small intestine and is absorbed into the body. Dietary fiber acts to prevent the synthesis of cholesterol and bile acids. In other words, cholesterol that does not meet bile acids are absorbed and accumulated in the body, which is inevitably released out of the body.

 Dietary fiber is a good nutrient that can prevent colon cancer by adsorbing and excreting carcinogens in the colon. The fiber content of 100g laver is 16 times more than cabbage and 30 times more than tangerine.

Kim Eun Lipid, which prevents myocardial infarction, contains 49.7% of EPA (anicosarentaenoic acid), which lowers cholesterol in blood clots and prevents the formation of blood clots in blood vessels, preventing bovine blood clots and myocardial infarction. It is.

The human body contains a large amount of iron, and in order to absorb iron, high-quality protein is necessary. Kim contains a large amount of iron, so it can easily absorb iron. (Human contains 3g) of iron.

The seaweed contains a lot of human body lubricants and vitamins, and the seaweed has a lot of vitamin A to combine with protein to make rhodopsin. Rhodopsin has a component that senses the light of the eyes. It is easy to get night blindness because sensitivity to.

Seaweed is the most protein-rich food of seaweed. Lipids contained in seaweed have good digestibility but low content, and the highest content of carbohydrates tend to have high indigestible sugar ratio.

The vitamin B group in seaweed, especially B12 (brain management, dementia prevention function, and anti-anemia vitamin), is present at a high concentration similar to that in animal organs. It is expected to meet.

In addition, the content of phospholipids (the major constituents of cell membranes) or choline (the precursor of acetylcholine, a neurotransmitter) is much higher than that of other edible seaweeds.

In addition, laver contains about three times more taurine than seaweed (about 30 to 36 mg per dry laver) .Taurine promotes the absorption of lipids in the body, lowers blood cholesterol, increases beneficial HDL cholesterol, Numerous physiological effects such as liver function enhancement, cardiac action, and blood pressure drop are known, and are known to be similar to oysters, which are very high in seafood.

The countries that eat seaweed, such as seaweed, seaweed, and kelp, which are good food ingredients, are said to be all of Korea, Japan, and parts of China until the 21st century.

General ingredient of seaweed. 13% of moisture, protein, fat, sugar, fiber, ash, calcium, phosphorus, iron, vitamin A, vitamin B1, B2, vitamin C is very diverse. For example, one seaweed contains vitamin A in two eggs.

2. Solar salt (salt NaCl) powder.

pH 7 ~ 9 (neutral), hexahedral, colorless, transparent, 35.7g at 0 ℃, 39.8g at 100 ℃ of water. It has a melting point of 800.4 ° C., a boiling point of 1,400 ° C., a specific gravity of 2.16 (20 ° C.), and a refractive index of 1.5443. Above the melting point, the volatility is high, and when it becomes a gas, NaCl molecules are present. The cells in our body contain 0.71%, and the daily requirement is 10-20g.

The Earth, which was around 4.5 billion years from now, was exhaling gas from the rocks where hot lava flowed down. Sodium oxide and sodium hydroxide mixed in the rock, combined with hydrogen chloride with water vapor in the gas, became sodium chloride and flew to the sky.

As the earth gradually cooled down, water vapor was poured into the ground as rain, and together the molten salt (sodium chloride) flowed like rainwater and gathered in large pools. That is the sea. In the sea, about 2.8% of this is about 4 billion years from now.

Salt is harmful to the body, but there are many benefits. It's not good if you use it a lot or not. When used correctly, it is very useful for life and sometimes it is a medicine of the world. Salt is the king of true taste. The salt (牛 金) contains sour, sweet and spicy taste.

The word "weave" comes from the fact that such a five (五味) is well woven. Firmly mixing sour, bitter, sweet and spicy results in a salty taste. So if you use salt well in food, you don't need any seasoning.

In addition, salt is gathered by the energy of love, so there are no gaps for fraud, germs, bacteria or microorganisms to multiply, and there is a constant quality over time.

When salt is burned, you can see the yellow flames disintegrate. Among the seven yellow lights, it is called the light of love. I have been told that salt is light and life.

Functional properties of salt.

Salt will be explained to demonstrate the functional characteristics of the human body with the development of the first class.

The lower the concentration of sodium chloride in salt, that is, the lower the salinity, the better the taste and quality of salt.

When the concentration of sodium chloride is about 47 to 50%, salt and minerals dissolved in seawater and enzymes are in harmony, so the salt's salty taste is not felt very much, the bitter taste is not good, and the sweet taste is soft.

When the concentration of sodium chloride exceeds 60%, the concentration of minerals decreases and the concentration of sodium chloride becomes too high, making the salt bitter, salty, and toxic.

Pure salt also means that the lower the concentration of sodium chloride, the better the salt, and the higher the bad salt. Among the salt components, sodium (Na +) is a property of hugging heavy metals and other contaminants, and has a strong adsorption capacity.

Conditions of good salt.

1. The salty taste is small and sweet.

2. Melt quickly when put in water.

3. The particles are coarse and form a complete cube. (5 mm or more on one side)

4. When used in fermented foods, it won't break well and won't mold even after long time.

5. Light in weight, white in color and clear.

6. I have a lot of oxygen.

Conditions of bad salt.

1. Very salty and bitter.

2. Insoluble in water

3. There are few particles, and crystals are distorted or broken like a triangle or a rectangle.

4. If used in fermented food, it is easily damaged.

5. Heavy weight, opaque and perfect color.

6. Have some oxygen or not.

Functional value of salt.

What is important in salt is not sodium chloride, salty ingredients, but dozens of minerals dissolved in seawater.

In seawater, minerals and enzymes, which are the basic life force of all living things, are uniformly dissolved. Therefore, salt made by drying seawater is condensed with all kinds of mineral and mineral enzymes in the seawater.

Eating salt is like drinking saltwater. Man's amniotic fluid is like seawater.

Salt can be a live elixir, or a murderous poison, depending on how it is made. There is a terrible poison and heavy metals in the sea.

Salt with a lower salinity of salt increases the activity and immunity of life and saves the dying cells that complete the vitality.

Salt kills harmful microorganisms, inhibits the growth of bacteria and helps to supply oxygen.

Preparation of salt.

Salts condense to the lowest salt concentration and highest mineral content when salt temperature of salt water is 16 ~ 17 ℃. When the salt temperature rises above 18 ℃, heavy metal toxins in the sea water are nourishd by the temperature and are entangled with the center of the salt element, which is toxic and becomes salt with amorphous strong salty and bitter taste. That is, sodium chloride has 47 to 50% minerals and 53 to 50% salts are excellent salts for living organisms.

Good salt is a salt made from low temperature, put it in a bale and put it in a cool and windy place for more than a year, and the heavy water will flow down and become a good salt with lots of oxygen. 80% of the salt made with sun salt is salinity and 20% is mineral.

Why salt becomes a medicine.

Salt promotes and excretes the functions of detoxification, anti-inflammatory action, anti-blood action, metabolism, sterilization, embalming, rebirth (constitution of cells), constitution improvement, and antibacterial activity.

The detoxification effect of the rich medicine of the herbal medicine to use the salt of the admiral effect, if you drink salt in the morning, constipation does not occur, and if you eat hot salt in the stomach with bad food vomiting will be thrown out immediately.

3, Stevioside

Stevioside is a natural sweetener found in the leaves of Stevia rebaudiana Bertoni, a perennial herb of the Asteraceae family, which is 200 to 300 times sweeter than sugar. The country of origin is Paraguay, and in Paraguay, stevia is called sweet kaah and is used as a sweetener for tea, coffee, and tea.

Stevia is grown not only in South America such as Paraguay and Brazil, but also in China, Thailand and Taiwan. Although it was once grown in Korea, it is vulnerable to drought and rainy season, and now stevia leaves, a raw material for stevioside production, are mainly imported from China.

Dried stevia leaves contain 3 to 8% stevia and resemble sugar. Stevia dried leaves or crude extracts are already highly odorous and have low commercial value. Therefore, stevia leaves are extracted and purified with hot water, ethanol, methanol, etc. to make products with high purity. However, the net product is expensive due to the refining process.

Stevioside can be used to prevent and treat obesity, to prevent tooth decay, and to sweeten diabetic patients. When used in food processing, steviosides can prevent decay and inhibit the growth of microorganisms.

When making ice cream or ice cream, add 12 to 13% of sugar, which can be replaced with stevioside, which not only reduces calories but also improves the refreshing feel. It can be used instead of expensive sorbitol or artificial sweetener saccharin in fish paste, fish sausage, seasoned fish, and can be used for soft drinks, coffee or tea.

In addition, soy sauce or the like can increase the delicious taste. In addition, steviosides do not have the browning reaction that sugars cause with amino acids and are suitable for processing soy sauce such as soy.

Stevioside, unlike artificial sweeteners that have a sweet taste but side effects from previous research, is a natural sweetener that maintains sweetness at high temperatures with high stability and antioxidant function.

Indigenous peoples of South America dried stevia leaves for hundreds of years and used them to powder, but there was no doubt about their stability, and the results of chronic toxicity tests in Japan reported no stability problems.

Therefore, stevioside, a natural sweetener, will be used more and more in place of artificial sweetener and sugar. 1g of calories is very low, 4 calories.

4. Green tea.

Green tea is called Camellia cinesis leaf belonging to the Camellia family and green tea is fermented green tea. The composition of green tea is uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance. It contains the unique taste of tea.

The composition of green tea is slightly different depending on the natural conditions such as the soil, sunlight, humidity, and the time of picking the tea leaves, Kida method, and storage conditions.The faster the tea is, the more nitrogen, caffeine, vitamin C, and free amino acids. The later picked tea leaves are more rich.

Tannin or polyphenol is composed of 6 kinds of catechins, which greatly affects the color, aroma and taste of tea. The polyphenols in tea leaves have a mild bitter free catechin, a bitter and astringent ester type catechin, and a strong bitter and weak bitter taste combined catechin.

Catechin C ₁₅ H ₁₄ O ₆ . Representative compound of flavan-3-ol, it is a form of flavonoid in polyphenols. More specifically, it is a precursor of tannin in the form of Flavonols, needle-free colorless crystals.

Flavonol is present in beverages as well as fruits and vegetables. Especially, it is contained 0.3mg / g in the form of quercetin in onion and 10-25mg / l in green tea.

Foods containing catechins have a slightly bitter taste in common. Generally, this astringent taste is known as tannin, which is catechin. Catechin is mainly composed of four components, E C, E G C, E C G and E G C G. E G C G accounts for 50%.

Efficacy of catechins Looking at the efficacy of green tea in recent studies, it is recognized that green tea is a panacea. Green tea is a good friend and doctor of all ages.

In China, green tea has been used as a medicine, and in ancient Greek, green tea has been used for colds and bronchial asthma. It is a well-known story that court doctors used green tea as a headache medicine for emperor Louis XIV of France, famous for his constant headaches.

The catechin of green tea has the most basic physiological effect on strong reducibility and protein binding, and the effect is that the structure of catechin has many phenolic OH groups in the molecule.

Studies on the antioxidant activity of tea leaves have shown that the addition of catechins to cooking oil shows strong antioxidant properties, and it is known to be synergistic with caffeine. It showed strong antioxidant effects against vegetable oils such as soybean oil and seed oil and fish oil, which were not effective as vitamin E.

The catechin component is 50 times more antioxidant than vitamin E and 100 times more than vitamin C, so it is very effective in removing free radicals in the body.

Vitamin antioxidants in green tea There are 13 kinds of vitamins. It is divided into oil soluble in water and water soluble in water, except for fat soluble vitamins A, D, E, and K.

Among these, vitamins A, C, and E are once again called antioxidant vitamins. There is an excellent effect of antioxidants to eliminate the harmful oxygen produced in our body, the active oxygen. To maintain life, humans must consume carbohydrates, nutrients such as protein and fat in the form of food. Food combines with oxygen that enters the body through breathing during digestion, which is oxidation.

In the process of dioxide, the free radicals that are harmful to our body come out, which is absorbed in the body itself when moderately released, but when released in large quantities, the cells are ill by oxidizing the cells rapidly.

Aging of our bodies means that oxidation proceeds as iron rusts. Eating large amounts of antioxidants, such as antioxidant vitamins, can help remove unnecessary free radicals from your body and keep your cells healthy.

Therefore, it is excellent in the prevention and treatment of various diseases. Representative adult diseases and cancer, including high blood pressure, diabetes, arteriosclerosis, etc., are important causes of antioxidants, so taking vitamin C and other antioxidant vitamins can help you get a good effect.

5. Ascorbic acid.

Ascorbic acid acts as a potent biological reducing agent, synthesizing neurotransmitters such as collagen formation, dopamine, noepinephrine, tryptophan, carnitine and steroid synthesis, iron absorption, immune function, wound recovery and other folates, amino acids, nucleotides, cholesterol, It is also involved in glucose metabolism.

Ascorbic acid deficiency causes rupture of capillaries, bleeding in the skin, mucous membranes, internal organs, and muscles, weight loss, decreased immune function, delayed wound recovery, and hyperlipidemia anemia.

The sources of ascorbic acid are vegetables and fruits, and especially high foods include green peppers, pepper leaves, pimans, kale, cabbage, spinach, and other fruits such as kiwi, oranges, strawberries, and tomatoes.

As a specific function of ascorbic acid, vitamins are very important as the regulation of physiological metabolism in our body. Vitamins, in very small amounts, act as a catalyst for metabolism in the body and promote physiological functions by facilitating the chemical reaction of decomposition or synthesis.

Ascorbic acid is a vitamin that has a representative function of promoting antioxidants. Ascorbic acid's antioxidant activity is the role of reducing the other side of itself is oxidized. That is, vitamin C itself is oxidized while reducing substances such as iron and copper that are already oxidized.

This process removes the oxidized and unused, and protects the intestinal components such as iron and copper from oxidation. It is also involved in the regeneration of vitamin E, a fat-soluble vitamin.

6. Natural Sulfur.

1. Sulfur has a long history of disease healing, and mineral sulfur is very weak because it has been used as the main ingredient of the forbidden medicine known as the world's famous medicine to defeat all diseases.

Sulfur is said to be an essential nutritional agent of the 21st century because it has a mysterious detoxification effect that can be freed from pollution of pollutants such as heavy metals, chemicals and various pesticides, which are the primary enemies of biological health.

2. Alternative medicine hospitals in the United States and other countries use sulfur in various ways as anticancer, inflammatory, pain relief, rheumatic, antidepressant, and scleroderma.

3. Well-known nutritionist Dr. Carl Pfeiffer said sulfur was an essential nutrient for living organisms, and Dr. C. Mitchell said it has excellent efficacy in biopurification and detoxification. In addition, cephalosporin, penicillin, dolbutamide, sulfamine, phenothiazine, etc. contain significant amounts of sulfur, as well as seasonings, sweeteners, bleaches, fertilizers, dyes, The fact that sulfur is also used in pesticides indicates that we are deeply involved in many aspects of our lives.

4. In our body, 14 kinds of elements such as hydrogen (H), oxygen (O), nitrogen (N), sulfur (S), sodium (Na) as subjects are the main ones. Occupies.

In particular, it is widely distributed in bones, skin, and hair, which is a deficiency caused by baldness, exfoliation of nails, and aging of the skin.

5. Activated oxygen, a harmful substance that causes various cancers, activates glutathione and cells to protect DNA from the attack of toxic hydroxy radicals that damage healthy cells and cause aging and fatal cancers, and destroy tumors. The sulfur component has been shown to be a potent booster for immune cell TNF.

In addition, kimchi, miso, soy sauce, cheese, yogurt, etc. are the result of fermentation by sulfur amino acid Methionine (Methionine).

6. The epidermis of the living body is composed of keratin protein structure and sulfur sulfur amino acid cysteine plays a role in purifying and detoxifying harmful substances accumulated in skin.

In addition, it is well known that maintaining the elasticity of the skin is the function of collagen, but sulfur plays a role in holding various amino acids that make up enzymes directly involved in the collagen molecule. Its effect is so great.

7. The sulfur contained in garlic has an excellent detoxifying effect, so eating it with mustard when eating sashimi is also aimed at removing poison from food and sterilizing it.

Like this, leek and garlic contains a large amount of sulfur, which removes various inflammations and sterilizes, stimulates the intestines, releases toxic gases and wastes in the body, and cleans the body by removing chronic stool.

8. Save the sperm. Sulfur is an energy source that lights up the mitochondria, cells in cells that can be called 'chips of life'. Looking at the sperm structure, the fiber candle in the middle part of the sperm is tightly wrapped with mitochondrial helix that looks like a coiled electric coil. The element that fires the mitochondrial helix in this fiber candle is sulfur.

If mitochondria of sperm fiber candles are wounded by pollution poisons, sperm are malformed and sperm's activity falls. Of course, the number of sperm is reduced. Thus, sulfur cures the cells of damaged sperm due to pollution poisons to save dying sperm. Furthermore, sulfur enhances the activity of sperm and protects it from environmental hormones.

9. By inhibiting cholesterol synthesis and thrombolytic action, sulfur has an excellent effect of breaking down cholesterol and lipid peroxide, which are the main factors for narrowing blood vessel walls. Sulfur has a mysterious property to dissolve blood clots, blood clots which are the main cause of adult diseases such as blood clots.

10. Bone sulfur to strengthen the bones to strengthen the bones and bone marrow is full. In Sinnonbyeonchobyeong (神農 本草 經) Sulfur strengthens muscles and bones, and prevents hair loss. Is written.

Sulfur that fills the sinjeong (腎精) as the sulfur acts on the god (腎) the sinjeong (腎精) is filled with bones and bone marrow is filled. Indeed, the bones of sulfur ducks that have been fed sulfur for six months or more are harder than the bones of regular ducks that haven't been fed sulfur and rarely break.

11. Inflammation removes and disinfects the sulfur, and the sterilizing power is so strong that the operation patients take pain relief as well as the appearance of the surgical marks are not quickly added to the new life.

12. Diuretic and constipation inhibitory effect Sulfur stimulates the large intestine (大腸), removes toxic gas and stool in the body, and cleans the inside of the body by discharging waste products of the whole body.

This is why sulfur chloride amino acid hydrochlorothiazide 4 is used as a representative diuretic currently used. Therefore, sulfur removes constipation, stool and excellent diuretic effect.

13. Sulfur has often been used as a treatment for skin diseases. In case of skin disease, he visited Sulfur Onsen as one of the slanders. The sign of youth is give. Sulfur acts as an adhesive that binds together the tissues of the skin (S-S). So it keeps your skin elasticity. It quickly cleanses and detoxifies harmful substances accumulated in the skin.

In addition, by activating the cell tissues, black mushrooms and blemishes are thinned, and the skin whitening effect is excellent and the skin is clean. You will definitely experience a different skin between one and two months.

14. A sulfur that links diabetes's string of insulin hormones (S-S) to control diabetes. Insulin hormones cannot be synthesized without sulfur. Sulfur is the main component of totolbutamide 5, an antidiabetic agent.

15. In our bodies, metallothioneine, a sulfur amino acid, is very detoxifying. Metallothionein is composed of 61 to 62 many amino acids in mammals, and contains several cysteine sulfur amino acids.

Some of the elements that make up this cysteine, -SH, have the property of ion-bonding with various heavy metals. Eventually, metallothionein protein binds well with heavy metals to neutralize the toxic effects of heavy metals in the body, while allowing urine to be excreted quickly to prevent toxicity from penetrating blood or bone.

In addition, there are glutathione (Glutathione. C10H17N306S) sulfur amino acid and taurine (NH2CH2CH2SO3H) detoxifying activity in the bile.

16. Under the action of natural organic sulfur, skin whitening, softness, blemish, elasticity (wrinkle elasticity) and skin exfoliation Vegetable sulfur (natural sulfur) is deeply involved in the function of skin tissue (wrinkle elasticity).

17. Among the elements that make up the human body is sulfur. Sulfur's essential amino acids are cystine, cysteine, and methionine. Other vitamins such as thiamine, biotin and lipoic acid are among the sulfur compounds. Methionine is one of the essential amino acids that are not synthesized in the body and must be consumed from food.

18. With 1/4 of the sulfur content of pharmaceutical products, medical doctor Dr. C. Mitchell says that the purification and detoxification of sulfur has been known for thousands of years. Contains 1/4 of sulfur. Paradoxically.

19. Sulfur to maintain the elasticity of the skin tissue (collagen) is a sign of youth is the elasticity of the skin. As you age, your skin loses its elasticity and becomes crumpled. Is your skin elastic? Whether it is or not depends on the functionality of the collagen, the dermis layer. Therefore, the most expensive cosmetics among the cosmetics are functional collagen.

Let's look at the relationship between collagen and sulfur, which give skin tissue elasticity. Collagen molecules are the most abundant proteins in the human body and have a triple helix structure that maintains high stability.

There is an enzyme called collagenase that is directly involved in this collagen molecule. Sulfur binds together the various amino acid chains that make up this collagenase like grass.

In other words, sulfur acts as an adhesive that aggregates the tissue of the skin (S-S). Therefore, the collagen functional action is to maintain the elasticity of the skin.

Sulfur, which detoxifies harmful substances deposited on skin tissue (keratin-epidermis), has been used frequently as a treatment for skin diseases. In case of skin disease, he visited Sulfur Onsen as one of the slanders. Skin is a pathway that connects the external and internal tissues of the human body and responds sensitively to natural environmental conditions.

Therefore, detoxification of pollution poisons and harmful substances that accumulate in skin tissues is a prerequisite for skin health. It is the sulfur amino acid cysteine, the main component of keratin protein structure.

Therefore, the sulfur component further improves keratin function of skin tissue, thereby quickly purifying and detoxifying harmful substances accumulated in the skin.

20. Scholars claim that the 21st century will be an age of sulfur, and sulfur capsules are used in various ways as anticancers, antidotes, muscle pain medications, pain relief agents, antidepressants, inflammation medications, and external skin preparations.

In particular, sulfur cosmetics such as collagen, nutrition cream, cleanser, skin, body lotion, and shampoo that have been developed based on sulfur are gaining popularity.

21. Sulfur looks at the physiological effects in the human body. First, sulfur has a strong pain relief effect. Second, sulfur has a strong effect of reducing inflammation. Third, sulfur has a strong property of transporting substances, so it penetrates deeply into the skin and the cell membranes of the human body to exert its weakness. Fourth, sulfur expands blood vessels and enhances blood flow. Fifth, sulfur quickly restores constipation by restoring anti-aging and peristalsis of the intestine. Sixth, sulfur is a component of the combined body tissue that changes the cross-linking process of collagen (Collagen) to quickly reduce scar tissue.

22. Discovery of S M (Natural Dietary Sulfur)-Dr. Zhukov, former Soviet Union, in 1930-Dr. Jacob began to generalize in 1963 when he published the results of a clinical trial of Dimethyl Sulfoxide (D M S O).

23. The type of sulfur Mineral sulfur is a pale yellow earthy soil that is expressed underground, such as volcanoes, earthquakes or sulfur hot springs. Animal sulfur refers to mussels collected from the gallbladder of bears (commonly called pig gallbladder), also called ungdam, or the bile of cows, which are the main constituents of wohwang cheongsimhwan, and the navel of musk deer. Vegetable sulfur is not countable, but the representative ones include saponins in ginseng, vegetables with the same unique direction, and herbal pine trees.

24. Sulfur hot springs are classified as sulfur hot springs containing 1 liter of water or more than 1 mg of sulfur as sulfur hot springs. When drinking or bathing legal sulfur, glutathione, or antioxidant, is found in the blood. Promotes the production of vagina, which increases the concentration of vitamins, promotes detoxification and softens the skin.

* In 1972, Dr. Jacob and Hushler conducted a 12,000-year clinical trial at Gongon University of Science to develop natural sulfur (MSM), which is white and free of odors, such as snow. Or medicinal systems are used in various ways.

7. Curry Concentrate.

The main ingredient of curry powder is turmeric, and the main ingredient of the spice is thymeric, which has a unique taste and aroma. Curd concentrate, which is used as a yellow colorant in various foods, is extracted and concentrated.

It is sacred in India, and it has been used in rituals and other important rituals since B.C ..

Curry (turmeric) introduced to Japan around the 10th century (Edo period) was an expensive local product of the Okinawa Ryugu Dynasty, and was sold as a national monopoly and was called (Hikiko's Elixir) or (Gem of the Red Ambassador).

In Japan, the re-evaluation of the turmeric has been booming since several years ago, with the article that Okinawa's Dahwa Shinsoon was written.

In recent years, the interest and importance of the world are growing so much that there is a licensing dispute about research achievements among the world's research institutes in India, Japan, Taiwan, the United States, and Europe.

In particular, turmeric has been known for its good hangover, and it has been widely used in the world as it proves scientifically and has a wide range of functions such as anti-bacterial sterilization and anti-cancer.

The antioxidant component of turmeric is a yellow pigment called culcumin. Its main action is to improve liver function and activate bile secretion. The secretion of bile leads to the consumption of cholesterol, resulting in the prevention of atherosclerosis. Curcumin also protects genes and inhibits carcinogenesis, which has been reported to inhibit tobacco carcinogens by 50%.

On the other hand, the essential oil component of turmeric also has a variety of functions. Representatively, it promotes bile secretion and prevents and improves biliary stones, hyperlipidemia, hypertension, and arteriosclerosis by cholesterol soluble action. And anti-cancer effects.

Turmeric is a yellow powder obtained from the roots of Curcuma longa, a tropical shrub of the Ginger family, which is primarily found in India and Indonesia.

In India and Indonesia, turmeric is considered a sacred spice, especially in India, where it is socially and culturally important.

Turmeric is an indispensable food in the Indian diet, and Indians consume 1.5 to 2 grams of turmeric (sulfur curry) every day.

Indications include a variety of hepatitis, cholangitis, jaundice, gastritis, menstrual disorders, hypertension, hypotension, arteriosclerosis, etc. Recently, it is also expected to be effective for liver cirrhosis, including chronic hepatitis C, cancer and diabetes.

8. Black Garlic Concentrate.

Perennial plant belonging to the family Liliaceae. It has been used in many countries since ancient times, and it smells like onions and has a pungent taste like stinging.

Garlic, which is widely used in the United States, comes from people from Europe. Garlic, native to Asia, also grows wild in Italy and southern France. Membranes of scales are used for edible food.

Small scales cover the garlic side, and sometimes a flowerbed rises from the scales and blossoms, but seeds do not form. Plant small scales or end of small scales and multiply, and cultivate once a year in a similar way to growing onions.

Garlic contains about 0.1% of essential oils. The main components of this essential oil are 2-sulfide diallyl and 3-sulfide diallyl. In ancient times and in the Middle Ages, it was highly praised for its medical properties, and modern scientific research has demonstrated many properties of garlic.The scales contain the antibiotic allium, which has a sedative effect of calming preservatives, expectorants, and intestinal spasms. .

In the late twentieth century, the efficacy of garlic in the circulatory system has attracted great medical attention, and when garlic is aged with just humidity and temperature, it is aged with black garlic with less odor, and the concentrated extract is black garlic concentrate.

It is believed that garlic originated in Central Asia or Egypt, and it was passed through China because there is a record of the amount of garlic distributed to laborers on the walls of the pyramids of Egypt, built around 2,500 BC.

Records on the walls of the Egyptian pyramids in BC have been written about the amount of garlic distributed to slaves mobilized in the construction of the pyramids.

Slaves are said to eat garlic to enhance stamina. Six roots of real garlic were excavated from the emperor's cemetery of King Tutankhamen's ancient Egypt, and is well regarded as an energetic power of polygamy in the Middle East.

Common ingredients of garlic: calorie 165 인, phosphorus 50mg, moisture 79%, iron 1.6mg, protein 3.0g, fat 0.5g, vitamin B1 0.33mg, vitamin B2 0.52mg, carbohydrate sugar 32g, riboflavin 0.53mg, fiber 0.8 g, niacin 0.1 mg, ash 1.3 g, ascorbic acid 7 mg, calcium 32 mg, waste fraction 10% and the like.

In 2002, it was included in 10 health foods selected by Time Magazine, and the US National Cancer Institute was the first to select garlic among 48 foods with anticancer activity. Garlic is effective in preventing heart attacks and strokes.

Garlic has the effect of inhibiting cholesterol synthase, reducing bad cholesterol L D L and increasing good cholesterol H D L to lower cholesterol levels, and inhibiting blood clotting and blood clotting to prevent blood clots.

Prevent cancer Garlic is one of the world's most recognized anticancer foods, and the results of garlic's anticancer effects have been published every year.

For example, in 1999, Dr. Theory Flyshower, a professor of nutrition at the University of North Carolina, published a study that found that people who consume a lot of garlic at mealtimes reduced their risk of stomach and colon cancer by 50% and 30%, respectively.

New Zealand researchers at Ruakura Agricultural Research have also demonstrated garlic's intestinal cancer suppression effects.

In addition, Russian scientists have been successful in using garlic extracts in human tumors, and numerous animal experiments have shown that raw garlic inhibits cancer progression.

In Korea, in 1998, the team of professors in philosophy and chemistry at Seoul National University published research findings that garlic's Allicin ingredient has anti-cancer effects against bowel cancer and pancreatic cancer. Sulfide suppresses the development of liver, stomach and lung cancers.

In addition, Cheonjun, a professor of urology at Korea University Medical School, confirmed that garlic has an excellent effect on preventing prostate cancer.

9. Red ginseng and ginseng concentrate.

The efficacy of red ginseng and ginseng is made by saponin. When the saponins are classified into eight parts, the main root of red ginseng is 10, small red ginseng is 12, skin white ginseng is 16, brain two 28, hemp leaf 30, and sampi 35, Shamflower 50, Segeun (細 根) 55 with the difference in the content of saponin according to the parts of the red ginseng, the roots of the saponin high content.

The content of saponies of ginseng and red ginseng is not significantly different. Steamed and dried such ginseng becomes red ginseng, and the concentrated ginseng or red ginseng is extracted and concentrated.

In our ginseng and red ginseng, 32 kinds of saponins were identified and about half of other countries. Ginseng and red ginseng have sedative and excitatory effects on the central nervous system, and act on the circulatory system to prevent hypertension or arteriosclerosis.

It also lowers hematopoietic and blood sugar levels, protects the liver, and acts indirectly on sexual and reproductive effects by acting on the endocrine system, has anti-inflammatory and anti-tumor effects, protects against radiation, and protects the skin. It also works to soften.

The most important among the effects of ginseng and red ginseng is the Adaptogen effect, which has the ability to make the body more easily adaptable by increasing the defense ability against various diseases such as leakage, stress, etc. It is proven.

Animal experiments using saponin extracted from red ginseng or ginseng showed that the effect of reducing hyperglycemia and regulating the activity of various metabolic enzymes was observed. In particular, ginsenoside Rb 2 inhibits hyperglycemia in diabetic animals and It has been found to be effective in improving and promoting liver protein metabolism.

10. Pepper concentrate.

Eggplant, perennial plant, vegetable. The height is about 60 cm to 90 cm. Branches are largely split, leaves are long, pointed, small white flowers in summer. Fruits are dark green, but when ripe, they become red and have a spicy taste. The leaves are eaten as herbs, the fruits are used as condiments, and the pepper is extracted and concentrated like seeds.

Pepper is also recommended as a diet food, and thanks to capsaicin, it also acts on fat cells and breaks down fat in the body.

However, eating too many hot chili peppers at once can cause spots on your skin and hurt your stomach.

Animal studies have shown that capsaicin in red pepper powder inhibits or slows the progression of pancreatic cancer.

Dr. Jay J. Srivastava, Ph.D., Medical Center of the Pittsburgh Medical School, said that the rats who had pancreatic cancer had a capsaicin ingredient, which is a pungent pepper, showed that cancer progression was effectively suppressed by inducing suicide of pancreatic cancer cells.

The findings were presented at the American Cancer Society in Washington, USA. Pancreatic cancer is the fifth most common cancer in the United States and is one of the cancers with poor prognosis due to difficult early diagnosis.

Dr. Srivastava, head of the research team, said that the capsacin component induced cancer cell death, resulting in a markedly reduced tumor size.

In the experiment, the team fed mice with transplanted pancreatic cancer cells with varying amounts of capsaicin five times a week or three times a week.

As a result, the rats fed capsaicin reduced their tumor size by half compared to the saline fed controls, but did not affect normal cells, the team reported.

Srivastava said in an interview that the capsaicin is likely to be a natural remedy that could help prevent and treat pancreatic cancer.

Surprisingly, capsaicin goes beyond cancer prevention, and the announcement of its effect on inhibiting cancer metastasis, said Kim Ok-hee of the National Institute of Toxic Research, Korea Food and Drug Administration, recently confirmed that red pepper capsaicin inhibits cancer metastasis through animal testing.

Dr. Kim discovered the effects of capsaicin in preventing the spread of skin cancer in mice to the lungs and collaborated with Professor Suh to find out its mechanism of action.

The findings were presented at the 8th International Conference on Antimutation and Carcinogenesis in Pisa, Italy, attracting much attention from experts around the world.

11. Collagen.

Collagen is a very important fibrous Albuminoid that fills cells between cells in humans and animals.

Collagen is always present in the area where many cells are collected, and especially collagen is present in skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen has been used for a long time for food. Collagen is composed of 18 kinds of amino acids. When a human ingests collagen and its modified gelatin, it is broken down by digestive enzymes in the digestive tract as in other proteins, and forms most amino acids. Will be absorbed.

Collagen enhances immune function, promotes cell regeneration, strengthens joints, and has excellent effect on skin beauty by activating skin metabolism and maintaining moisturizing. Animal protein collagen extracted from animal is good There are many things in the market without smell,

12. Cooking oil.

Edible oil refers to the oil that humans can eat, and it contains fatty acids. The oils obtained from animals, plants and fish are called fatty oils. t For cooking oil, animal lard, beef oil, and fish oil obtained from fish are all cooking oils.

Although the physical properties for each of these are very different, vegetable oils are usually liquid at room temperature, while animal oils are often solid. The colors are so different that palm oil is very red and soybean oil is clear and transparent. In addition, the viscosity, specific gravity, and refractive index are slightly different.

Types of fatty acids.

Saturated fatty acids Fatty acids without double bonds. It is found in animal fats such as butter and swine oil. It is a solid or semisolid oil at room temperature. It is contained in all animal oils such as iron oil and pork oil, butter, shortening, lard, vegetable oil, coconut oil and palm oil.

Eating large amounts of saturated fatty acids raises cholesterol in the blood, which increases the incidence of heart disease. Unsaturated fatty acid A liquid oil at room temperature. It is divided into monounsaturated fatty acid and polyunsaturated fatty acid.

Polyunsaturated fatty acids are classified into omega-3 fatty acids and omega-6 fatty acids. Among the polyunsaturated fatty acids, omega-3 fatty acids include tuna and mackerel in fish oil, perilla oil and legumes. Contains large amounts of oil, cottonseed oil, soybean oil and sunflower seed oil.

Monounsaturated fatty acids include olive oil, peanut oil and canola oil. The Role of Unsaturated Fatty Acids Unsaturated fatty acids lower cholesterol levels in the blood, which lowers the risk of heart disease.

Among the polyunsaturated fatty acids, omega-6 fatty acids can lower the cholesterol level in the blood, which lowers the risk of developing heart disease.However, when ingested excessively, cholesterol that improves blood circulation by transferring cholesterol in the blood to the liver (aka HDL-cholesterol) Can be lowered.

Omega-3 fatty acids reduce the level of triglycerides in the blood and the entanglement of the blood, thereby lowering the risk of heart disease.

The types of fish that contain omega-3 fatty acids are mainly blue fish such as tuna, mackerel, saury, mackerel, salmon, herring, mullet and sardines. It works.

Types of Cooking Oil.

Sesame oil

It is a representative cooking oil of Korea with savory taste and aroma. Sesame oil is easy to smell when cooked from the beginning. It is used at the end of cooking to enhance the taste and aroma, and is used throughout the seasoning, stir-fry, soup, and seasoning.

2. Perilla oil.

Roast perilla, or roast and squeeze to obtain oil. Perilla oil has a distinctive scent. If it is used at room temperature, it is easily deteriorated due to the unpleasant smell, so it must be used in the refrigerator. It is used for topping or stir-fry and is also used for steaming.

3. Soybean oil.

The most popular cooking oil, squeezed from soybeans, yellow beans, is odorless and tastes delicious. It has a high smoke point and is often used for frying.

4. Cottonseed oil.

It is an oil made by squeezing cotton seed and applying pressure. It has a high smoke point and is often used for fried foods.

5. Corn oil.

This oil is obtained by pressing corn squeeze. It has no fragrance like soybean oil. It tastes savory. It is the most widely used cooking oil with soybean oil at home. It is used for frying and stir-frying.

6. Rapeseed oil (Canola oil).

Oil squeezed from rapeseed, it is clear in color, soft in taste and almost no fragrance.

In particular, it contains a lot of omega 3 fatty acids and is known to be excellent in nutrition, it has a high smoke point and can be used for almost any dish, including tempura.

Europeans like to eat. So in spring, in the open fields of Europe, yellow rapeseed flowers like the sea spread out. It is popular for salads because it is light and has no inherent taste and aroma.

It is also called seed oil salad oil. Typical tempura, stir-fried, and savory dishes are also acceptable. It is hard to harden at low temperature and is strong in light and is easy to store. Deep frying will keep you crispy for a long time.

7. Safflower oil.

It is an oil made from safflower seed, and safflower seed is a good medicine for joints, so safflower oil is also well served as a health food, and it is rich in calcium, potassium, magnesium, and so on.

It is also an oil used as a medicine. Safflower is a two-year-old grass of the Asteraceae, commonly called safflower. Flowers are used as medicines for women's diseases, pain and stomach pain, and safflower oil extracted from the fruit is rich in linoleic acid, which is said to be good for the prevention and treatment of atherosclerosis caused by excess cholesterol.

Some diet programs may just take safflower oil. Of course, a doctor's prescription will be required in advance. It has a pain-relieving effect and is also used as a sports massage oil. It can be used throughout all foods like regular cooking oil.

8. Sunflower oil.

Oil squeezed sunflower seeds. Rich in vitamins A and E, it's light and clean, so it can be used for salads and dressings, or in batter instead of butter when making bread.

Rich in vitamin E and unsaturated fatty acids, it is said to be effective for skin care and diet. It can be used throughout all foods and is especially good for toppings.

9. Grape seed oil.

It is an oil extracted by compressing grape seeds. The oil has the most similar viscosity (stickiness). It has no cholesterol, contains a large amount of unsaturated fatty acids, is good for health, and has a small amount of oil to enhance the taste of cooking.

With its high smoke point, it can be used for fried or stir-fried dishes, and is suitable for oils for salads and dressings. Dressings made with grape seed oil are much lighter than those made with other cooking oils such as olive oil.

The oil yield of grape seed oil is only 2-8%. Only 0.5 tons of grape can be obtained. So expensive. It contains a lot of vitamins, which is said to be good for skin care and anti-aging. Linoleic acid, also known as omega 6, has been treated as a dietary supplement.

It has little fragrance and is thin, so it is not used as a sauce to enhance food flavors such as bibimbap or to dip food ingredients.

It is suitable as a light oriental salad sauce. It is good for frying because it has a high heat point and does not smoke well even at high temperatures. Even after fried, the taste of the ingredients survives well.

10. Olive oil.

It is as old as the Old Testament and is the most beloved cooking oil in the world. All imports are imported mainly from the Mediterranean coast and the United States.

Most of them are obtained by pressing, which is the simplest oil extraction method, so there is no concern about foreign substances or trans fats. It is known to be effective in preventing aging, preventing adult diseases, and dieting.

Olive oil is often divided into three categories. The most luxurious extra virgin is an oil that is perfect for dressing salads. You can eat bread. Because it burns easily, it is not used for tempura or stir-fry.

The next step, Pine Virgin, is resistant to heat and can be used throughout all dishes, while Pure, the next step, has a high heat point, making it suitable for ups and downs.

Fresh fruits are sorted and washed, and then pressed and squeezed with no heat. EXTRA VIRGIN oil. The EXTRA VIRGIN has a dark blue color that is unique to olives, and some people mistakenly believe that a very dark blue color is a good quality. The acidity is less than 10%, so there is little sourness and EXTRA VIRGIN has a unique olive taste and aroma.

Shake a bottle of olive oil and you won't feel thick, and just eat one or two tablespoons of olive oil in Europe.

Fine Virgin Olive Oil Oil, like the Extra Virgin, is the first to squeeze the finest olives. However, the acidity is slightly higher, below 2%. Squeezed olives of slightly lower quality than the two above, Ordinary (Standard Virgin Olive Oil), but the first is the same.

Acidity is 3.3%. Pure Olive Oil Pure olive oil is made from pressed olive oil and mixed with virgin olive oil. It differs in taste and aroma depending on how much mixed compressed olive oil is mixed. Suitable for ups and downs.

The color is bright. Pure Olive Oil is a refined second salt olive oil, which is heated to a high temperature during the refining process and has almost no taste and aroma. The refinement removes miscellaneous taste and lowers acidity.

11. Walnut oil.

An oil extracted from walnut species (silk), which is used for various diseases such as atherosclerosis prevention, joint function enhancement, nourishing intestine, and asthma treatment. Does the appearance of walnut flesh resemble the brain? It is also known as a cooking oil that improves hair, but it is not a misnomer because there are many essential fatty acids such as omega 3 and 6. Its unique aftertaste is perfect for salad dressings and toppings, and can be eaten with bread.

12. Rice bran oil.

Rice bran contains 12% oil, which is called rice bran oil. It is characterized by about 5% non-compensated products, and contains non-compensated vitamin E-based antioxidants tocotrienols, gamma-orizanolbeta-cysterol. The antioxidant effect of tocotrienol is 40 times more effective than tocopherol.

※ Recommended amount of lipids for Koreans.

As a guideline for the proper intake of fat quantitatively and qualitatively, the Korean Nutrition Society recommends the following levels of fat intake for Koreans.

For adults, fats are recommended to consume 20% of total calories. However, if a balanced diet of fatty acids is ingested, fat intake in healthy adults may not be a problem even if it is in the range of 15-25% of total calories.

In addition, there is no problem even if the fat intake is slightly increased even during pregnancy and lactation, but it is preferable not to take the fat intake above the recommended amount of adults in the elderly with high morbidity of chronic diseases.

For balanced intake of fatty acids, the ratio of polyunsaturated fatty acids, monounsaturated fatty acids and saturated fatty acids (P / M / S) is 1/1/1.

To prevent coronary heart disease, adults are advised not to exceed 300 mg of cholesterol per day.

※ Current Status of Korean Lipid Intake and Disease The dietary changes of Korean people have changed considerably over the last two decades, and lipid intake has been steadily increasing, but still lower than that of Westerners.

According to the 2001 National Health and Nutrition Survey, the fat intake rate per person per day was 19.5% of total energy intake, similar to 19.1% in 1995 and 19% in 1998. Compared to the relatively rapid increase of fat intake in the 80s, the increase has slowed since the 90s, and recently, there is no significant change in lipid intake.

However, local energy intake costs vary according to region or age group. As a result of the 2001 National Health and Nutrition Examination Survey, urban energy intake was 20.1% in urban areas, 16.6% in towns and villages, and only 10.7% in rural areas.

By age group, more than 23% of energy was consumed in fat in children and adolescents, but fell below 15% when they were 50 years old or older, and only 13.3% of those aged 65 or older.

People who consume soybean oil will balance the fatty acids and imbalance fatty acids by using other cooking oils, including corn oil. The amount of fat consumed by ramen is high, and the use of palm oil mainly for making ramen is one of the main causes of unbalanced fatty acid intake.

※ maintenance rancidity.

External conditions affecting maintenance rancidity

1) Temperature-At high temperatures, chemical reactions are accelerated; at low temperatures, speed is reduced.

2) The amount of oxygen-At least the amount of oxygen occurs in rancidity of fats and oils.

3) The higher the unsaturation of fatty acids, the more likely rancidity occurs.

4) Ultraviolet rays-Rays of light close to the ultraviolet light promote oxidation of fats and oils.

5) Antioxidants-Lack of components that contain antioxidant functions causes rancidity.

6) Oxidation Accelerators-Use of containers of metals and compounds thereof promotes rancidity.

* The change of fat.

Soybean oil and fish oil may have a fishy smell after storage for some time after deodorization purification, but this phenomenon is different from rancidity and it is called a change in the sense of returning to the smell of crude oil.

※ ransom.

When oil is left in the air for a long time, it becomes acidic and has an unpleasant odor, deteriorates in taste or changes in color, causing rancidity of oil, which is caused by oxygen, light, heat, bacteria, enzymes, It is a phenomenon that occurs when oil or fat causes chemical change by the action of moisture or the like.

The rancidity varies rapidly or slowly, depending on the type of oil, and those that contain large amounts of volatile glycerides, such as butter and palm oil, are rancid quickly. Before the reaction of rancidity, glycerides are oxidized when hydrolyzed into fatty acids and glycerol, respectively, to produce substances having an unpleasant odor such as lower aldehydes, ketones and fatty acids.

I. Effect of the Compositions of the Invention.

The present invention is a seasoning laver (海苔) composition containing sweet salt and green tea vita seasoning oil to use the product well known in the region as an additive to the continent and culture in order to globalize our traditional laver, the world longevity food It is a new seasoning laver that is easily accessible to the Indian subcontinent, Curry, Japanese and Chinese ginseng and red ginseng that combine Korean red ginseng with garlic. Developing natural organic sulfur and using it in various fields in food and medicine, Europe and South America, North America, English-speaking, etc. by increasing the function of laver organized in habits and culture, the effect that gave a friendly feeling is made of the present invention.

The present invention is aimed at commodities for domestic and export purposes, and most of the commodities exported to the world must go through the equator at high temperature, and the logistics of ships that require a long time provide great nutrition to the export price. As a factor, the present invention solves these problems is the result of the present invention.

The present invention prevents rancidity of seasoned oil, which has been pointed out as a problem of seasoned seaweed, with fat-soluble vitamins, catechin, and ascorbic acid of green tea, and extends the shelf life of our seafood, which is reasonable value as a long-lived food of our global seaweed. Its development means infinite growth, and the contributions of the state and society contribute hundreds of billions of economic effects each year to the national health with rancidity-free seasoning laver.

The present invention sprays a good flavor vita green tea mixed cooking oil at the end of the second section to avoid high temperature, so that the effect of having a good flavor and the function of spreading widely by the roll having a wide contact surface at the end of the third section are uniform in the final composition. A technology that enhances international competitiveness with a composition that is accessible to consumers by creating a new value that enhances the quality of the final packaging composition and enhances the crispy texture when eaten with a new process of elevating the quality with a single passion and removing humidity remaining in the steam. Value is a new effect of the present invention.

The present invention is a new flavor composition that reduces the amount of salt, that is, sodium by the increase of taste due to sweet taste, that is, reducing the salt by 10% by weight with sweet flavor instead of salty taste as a result of increasing the value of steaming longevity food The effect of the sweet salt used in the present invention is the result of the present invention as the effect of creating a new culture in seasoning laver.

It is an effect of the present invention that ancestors new composition suitable for promoting the taste and health of the world as a more complete food by adding the scarce ingredients of seaweed produced in the sea of the present invention as an additive.

The present invention is an additive having a low water absorption ability in the salt powder and forming a film by surface hardening, and the salt composition made by the coating technique is a new effect of blocking the water absorption of salt by the effect of the technology of the present invention. It is a new effect of the present invention to provide another effect of preventing rancidity of fatty acids.

The present invention is the effect of the composition of the composition of the new composition that improves and enhances the flavor of salt and cooking oil by adjusting the flavor of sweet salt in harmony with the unique characteristics of various types of cooking oil.

The results of the sensory evaluation of the results of the composition of the present invention are shown in Table 1.

The above experiment shows the time limit until the difference can be felt by putting five seasoned seaweed full-length packed seaweed into each incubator under the same conditions with the aluminum foil packaging by the same method and comparing the sensory quality difference. The average of the changes in the flavor and flavor.

As shown in the above experiments, the content of green tea and rancidity appeared to be related and increased by 60% compared to general cooking oil, and as a result, export products provide huge profits to producers. According to the present invention, it is possible to designate 288 days, and the industrial and economic effect is so great that this effect is the result of the present invention.

Lunch 10 seasoned seaweed seaweed cut into 9 pieces of above length seaweed is provided to 10 families with 3 or more family members, each of 10 10 pieces each, and after 7 days, the answer to the question of the purchase place map according to the regular price with the control group As a result of the combined sensory tasting, the ratio of the seasoning laver composition containing sweet salt and green tea vitami oil is recorded as a percentage by averaging the sum, and the substandard percentage is expressed as the support of the control group.

It is provided only to explain the preparation method of seasoning laver (海) composition containing sweet salt and green tea vitami oil, the present invention does not limit the scope of the present invention for the following details.

1. Preparation of seasoning laver composition containing sweet salt and green tea bita flavored oil (for India and Southeast Asia using curry and sesame oil).

In the first process, selecting and selecting the raw materials that meet the purpose,

Foods made by processing the fronds, seaweeds growing in the sea, and dried thinly like paper are called laver or haetae, and selected as the main raw material of dried laver, the world's longevity food containing protein, calcium, iron, potassium, and zinc. The dried seaweed collected and processed from December to January was selected based on the weight of 1 g of 2 pieces of whole length, and the salts prepared by ripening sun salt at room temperature for one year were selected. Select the particle size of the powder from 140 to 74 micrometers (μ), select steviosides with antioxidant and natural sweetness as natural sweeteners, select powders with purity of 50% or more, and match the continents, regions and cultures Curry concentrate is selected as an additive that improves the function and flavor, selects liquids with a purity of 60% or more, sesame oil as cooking oil, and milking for 1 to 2 months. Among them, single or mixed ones are selected, green tea containing catechins is selected as an anti-scattering additive, and green tea pulverized through a freeze crusher with a particle size of 13% or less, and a particle size of 140 to 74 micrometers (μ). Selecting ascorbic acid for improvement of flavor, preventing rancidity and antioxidant function, selecting powder with purity of 95% or higher, selecting alcohol, selecting purity of 90% or higher, and selecting purified water to meet the purpose Raw materials were selected and screened.

The second step is to calculate the blending ratio of the raw materials constituting the composition,

Seasoned seaweed composition containing seasoned seaweed composition containing sweet salt and vitamin green tea seasoning is 50% by weight (2g) of dried seaweed, 22.5% by weight (0.9g) of first seasoned green tea seasoning, and 2nd good The compounding ratio of the raw material which comprises the composition of 4 g of gross weights containing 2.5 weight% (0.1 g) of flavor vita green tea seasoning oil and 25 weight% (1 g) of sweet salt was calculated.

The third step is to prepare a sweet alcohol mixture solution,

50% by weight of purified water and 50% by weight of alcohol are mixed for rapid evaporation of water, to form an alcohol mixed solution having 50% by weight of alcohol, and 5% by weight of stevioside and 5% by weight of curry concentrate as selected in the first step. 90% by weight of the alcohol mixture solution is put into a liquid mixer rotating at 250rpm power to stir for 10 minutes to form a sweet alcohol mixture solution.

The fourth step is to prepare a sweet salt composition,

When the selected salt is selected and selected in the first step, 40 wt% of the salt is rotated at 60 rpm and the steam is put into a double-cooking pan with a steam outlet at the top and heated to 80 ° C. while the salt temperature is 80 ° C. or more. Stir while spraying 60% by weight of sweet alcohol mixture solution at a pressure of 2㎏ / ㎠ for 30 minutes through a sprayer at the top of the roaster, and apply the sweet alcohol mixture solution to the salt, and the water and alcohol evaporate by heat. By forming a sweet salt composition, a sweet salt composition was prepared by combining sweet and salty flavors while having an additive function and a new flavor.

The fifth step is to prepare a vita green tea mixed cooking oil composition,

Cooking oil is selected cooking oil in the first step. 60% by weight of sesame oil, 39% by weight of green tea powder, and 1% by weight of ascorbic acid are put in a stainless steel powder mixer rotating at a power of 250 rpm. Mixing, the green tea powder absorbs the cooking oil and forms the composition of the primary vitanut green tea mixed cooking oil as a new product containing ascorbic acid, 97.5% by weight of sesame oil with good flavor, 2% by weight of green tea powder and ascorbic acid 0.5 Put the weight percent in a stainless steel powder mixer rotating at 250rpm power, and select the time according to the mixing amount and mix for 10 minutes, so that the green tea powder absorbs the cooking oil and contains ascorbic acid. The composition was composed.

The sixth step is to prepare a matured vita green tea mixed cooking oil composition,

Put the 1st Vita Green Tea Blended Oil and the 2nd Good Flavored Vita Green Tea Blended Oil in stainless steel container in 30 ~ 10kg each and put them in the container in cool storage below 20 ℃ and Vita Green Tea of secondary flavor When mixed cooking oil is turned upside down using a stick with a pan twice a day and aged at low temperature for 5 days, the cooking oil penetrates into the tissue of green tea and absorbs ascorbic acid to form a film or an oil film to provide air to ascorbic acid. While blocking the fat-soluble component of green tea, it turns to blue and changes to ultra-blue depending on the amount of green tea. It is complementary to each other, so it keeps rancidity with fresh cooking oil by the function of green tea and ascorbic acid. It is a new composition with a function of preventing, and when the resulting composition is put on the tongue, it is initially coated with cooking oil. It tastes like a savory flavor, but once you taste it again, you can taste the fresh flavor of green tea's astringent taste, ascorbic acid sourness and cooking oil's taste. As evidence of this, the compositions of the primary aged vitane green tea blended cooking oil and the secondary ripened vitalan green tea blended oil produced by the method of checking the state of ripening were thus prepared.

Step 7 milking and filtering to form the seasoning composition

Place a filter cloth with 74 micrometer (μ) particles in a digital automatic hydraulic milking machine that powers the first ripened vita-green tea blended oil and the second ripened vita-green tea blended oil. Add 10 ~ 5㎏ of cooking oil and VITAN green tea mixture oil of secondary ripening flavor each, apply milk at 500㎏ / ㎠ for 10 minutes to pre-milk, loosen the oil pressure, turn the pre-milking oil up and down, 580 After milking for 12 minutes again at a pressure of ㎏ / ㎠ and milking, the product of pre-milking and post-milking was put into a stainless steel liquid mixer rotating at a power of 250 rpm, mixed for 5 minutes, and milk-filtered to give a blue color product. A blended cooking oil and a secondary flavored vita-green tea blended oil are prepared and milked and filtered, called primary vita-green tea seasoning and secondary flavored vita-green tea seasoning. A beautiful milk composition was prepared.

The eighth process is a step of forming a composition having a good flavor and baked surface,

This is a laver roasting machine that moves selected and selected dry laver with power of 3 ~ 10 horsepower. After 5 seconds, spread the dried laver widely, and continue to transfer to the transfer table, while the second drop of the natural applicator of the oil applicator to adjust the amount by the opening and closing knob of the oil application device installed on the transfer table The same amount of primary vitane green tea seasoning is dropped onto a rotating roll, and the primary vitane green tea seasoning is quickly applied for 5 seconds while dried. Spread the same amount of sweet salt evenly, bake to 400 ° C in the first section of the 4m long heat transfer zone and 380 ° C in the second section, and enjoy a second good flavor on the open transfer platform By spraying Vita green tea blended cooking oil with the composition ratio of the second process at a pressure of 1㎏ / ㎠ and transporting it at 360 ℃ in three sections, the surface of laver is swollen and bulge by heat and moisture. Since the bent laver product maintains the contracted state of the entire surface, two rolls of stainless steel that rotate the bent laver product to be electrically heated at 80 ° C with a diameter of 50 cm and a length of 50 cm are transferred to power. It passes through the top and bottom of 3mm, and uniformly spreads the salt and cooking oil and finishes it with heat to spread the winding and lapping shrinkage surface of laver by heat to form a product with good flavor. Sweet and light new, containing sweet salt and primary and secondary bitter green tea seasonings, which require 18 seconds on a connected transport stand A composition was baked with a good flavor, a product of a new function of flavor, and a broadened surface.

The ninth process is to count and cut to package the composition,

It collects 10 pieces of seasoned seaweed from the transfer table and transfers them automatically to a cutting machine, cutting them into 9 sections according to the purpose, and packaging and commercializing them with aluminum foil in the battlefield. And seasoning laver composition containing sweet salt and primary vita green tea seasoning oil, secondary vita green tea seasoning oil, characterized by preventing good flavor and rancidity.

2. Preparation of seasoning laver composition containing sweet salt and green tea bita flavored oil (for domestic enthusiasts using red ginseng concentrate and olive oil and for export to Japan and China).

In the first process, selecting and selecting the raw materials that meet the purpose,

Foods made by processing the fronds, seaweeds growing in the sea, and dried thinly like paper are called laver or haetae, and selected as the main raw material of dried laver, the world's longevity food containing protein, calcium, iron, potassium, and zinc. The dried seaweed collected and processed from December to January was selected based on the weight of 1.8g of the whole length (260mm × 190mm ± 10mm), and the salt salted by ripening sun salt at room temperature for 1 year. High salt, low salt water and low saltiness, selects grain size of salt powder from 140 to 74 micrometers (μ), selects stevioside which has antioxidant function and natural sweetness as natural sweetener, and selects purity Selecting more than 50% of powder, selecting red ginseng concentrate as an additive that improves function and flavor according to continents, regions and cultures, selecting liquids with purity over 60%, or red pepper seed concentrate Olive oil is selected as cooking oil, milking is done within 2 months of milking, single or mixed one is selected, green tea containing catechin is selected as an anti-scattering additive, and green tea pulverized by freezing grinder is less than 13% water content. The particle size is selected from 140 to 74 micrometers (μ), the ascorbic acid is selected for the improvement of flavor, the prevention of rancidity and the antioxidant function, the powder with 95% purity or more, the alcohol selection and the purity more than 90%. Were selected, and purified water was selected to select and select raw materials that meet the purpose.

The second step is to calculate the blending ratio of the raw materials constituting the composition,

Seasoned seaweed composition containing seasoned seaweed composition containing sweet salt and seasoned green tea seasoning oil is 45% by weight (1.8g) of dried seaweed, 38% by weight (1.52g) of first seasoned green tea seasoning, and second The compounding ratio of the raw material which comprises the composition which makes a total weight 4g 100 weight% containing 2 weight% (0.08g) of sweet flavored seasoning oil, and 15 weight% (0.6g) of sweet salt of favorable flavor was calculated.

The third step is to prepare a sweet alcohol mixture solution,

For rapid evaporation of water, 25% by weight of purified water and 75% by weight of alcohol were mixed to form an alcohol mixed solution containing 75% by weight of alcohol, and 5% by weight of stevioside and 3% by weight of red ginseng concentrate were selected in the first step. 92% by weight of the alcohol mixed solution was placed in a liquid mixer rotating at a power of 250 rpm, and stirred for 30 minutes to form a sweet alcohol mixed solution.

The fourth step is to prepare a sweet salt composition,

When the selected salt is selected and selected in the first step, 50 wt% is added to a double-cooking pan with a blade rotating at a power of 30 rpm and heated at 80 ° C while stirring, and the salt temperature is 80 ° C or more. Stir and spray 50% by weight of sweet alcohol mixture solution at a pressure of 1㎏ / ㎠ for 60 minutes through a spraying port at the top of the roasted pot, and apply the sweet alcohol mixture solution to the salt. By evaporating to form a sweet salt composition, a sweet salt composition was formed by combining sweet and salty flavors with the functions and flavors of the additives.

The fifth step is to prepare a vita green tea mixed cooking oil composition,

Cooking oil is selected cooking oil in the first step. 40% by weight of olive oil, 58% by weight of green tea powder and 2% by weight of ascorbic acid are put in a stainless steel powder mixer rotating at a power of 250 rpm. Mixing, the green tea powder absorbs the cooking oil and forms the composition of the primary vitanut green tea mixed cooking oil as a new product containing ascorbic acid, 95% by weight of good flavor sesame oil, 4% by weight of green tea powder and ascorbic acid 1 Put the weight percent in a stainless steel powder mixer rotating at 250rpm power, and select the time according to the mixing amount and mix for 10 minutes, so that the green tea powder absorbs the cooking oil and contains ascorbic acid. The composition was formulated.

The sixth step is to prepare a matured vita green tea mixed cooking oil composition,

Put the 1st Vita Green Tea Blended Oil and the 2nd Good Flavored Vita Green Tea Blended Oil in stainless steel container in 30 ~ 10kg each and put them in the container in cool storage below 20 ℃ and Vita Green Tea of secondary flavor When mixed cooking oil is turned upside down using a stick with a pan twice a day and aged at low temperature for 10 days, cooking oil penetrates into the tissue of green tea and absorbs ascorbic acid to form a film to block air from ascorbic acid. The fat-soluble component of green tea melts and changes to blue, and the color changes to ultra-blue depending on the amount of green tea. It is complementary to each other to prevent rancidity with fresh cooking oil by the functions of green tea and ascorbic acid. It is a new composition with a function, and when the resulting composition is put on the tongue, it feels like a film of cooking oil. It tastes beautiful, but once you taste it again, you can taste the new flavor of green tea's astringent taste, ascorbic acid sourness and cooking oil's tasteful taste. As a proof, the composition of the primary ripening vita- no green tea mixed cooking oil and the secondary aging vita- no green tea mixed cooking oil produced | generated by the method of checking a aging state in this way was prepared.

Step 7 milking and filtering to form the seasoning composition

A filter cloth with 74 micrometers (μ) of particles is placed in a digital automatic hydraulic milking machine that is driven by a primary automatic vita-green tea blended oil and a secondary ripened vita-green tea blended oil. Add 10 ~ 5㎏ of mixed cooking oil and VITAN green tea mixed cooking oil of secondary ripening flavor each, apply milk at 500㎏ / ㎠ for 10 minutes to pre-milk, loosen the oil pressure, turn the pre-milking oil upside down, Milking after 15 minutes again at a pressure of 580 kg / cm 2, and milking the product obtained by pre-milking and post-milking in a stainless steel liquid mixer rotating at a power of 250rpm, and mixed for 10 minutes milking and filtering the product showing blue color by the first vita A green tea blended oil and a secondary flavored vita-green tea blended oil are prepared and milked and filtered, called primary vita-green tea seasoning oil or secondary flavored vita-green tea seasoning oil. To the seasoning composition.

The eighth process is a step of forming a composition having a good flavor and baked surface,

This is a laver roasting automatic machine that moves and selects dry laver selected by the 1st step with 5 horsepower. The transfer ladle of 2.5m length below 30 ℃ for 6 seconds The composition blending ratio of the second process is caused by the natural drop of the oil applicator which spreads the dry laver widely and then continuously transfers the transfer to the transfer table and controls the amount by the opening / closing knob of the oil application device installed on the transfer table. First bitter green tea seasoning oil having the same amount as that is dropped onto the rotating roll, and the first bitter green tea seasoning oil is quickly applied for 5 seconds in dry steam, and the salt sprayer is used to sweet salt of the same amount as the composition ratio of the second step. Spray evenly, bake at 4m in the first section of the heating transmission zone at 420 ° C, and at 400 ° C in the second section, and the second best flavored vita-green tea on the open transmission table. The mixed oil is sprayed with the same amount as the composition ratio of the second process at a pressure of 5㎏ / ㎠ and is transported to 380 ° C in three sections, and the surface of the seaweed is swelled with heat and moisture and is bent. Since the product of is maintained in the state that the entire surface is shrunk, the top and bottom of the two rolls of stainless steel that rotates the bent laver product to be electrically heated at 90 ° C with a diameter of 40 cm and a length of 40 cm, transmission versus power. Passing between 3mm, the uniform application of salt and cooking oil and the final trim to spread out the lather and bulging shrinking surface of laver by heat to form a product with good flavor. Sweet and light new flavor containing sweet salt and primary and secondary vita-green tea seasoning oils that require 15 seconds on the transfer table The composition was baked with good flavor, a product of luck function, and the surface was widened.

The ninth process is to count and cut to package the composition,

Collect 5 pieces of seasoned laver from the transfer table and transfer them automatically to the cutting machine, cut them into 4 ~ 9 sections according to the usage, and package them in aluminum foil with battlefield to commercialize them. Red ginseng is used as a product for domestic mania and Japan export. To prepare a seasoning laver composition containing sweet salt and primary vita Green tea seasoning oil, secondary vita green tea seasoning oil, characterized by high accessibility and good flavor and preventing rancidity.

3. Preparation of seasoning laver composition containing sweet salt and green tea bita flavored oil (for domestic enthusiasts using black garlic concentrate and grape seed oil, Middle East region and Islamic culture).

In the first process, selecting and selecting the raw materials that meet the purpose,

Foods made by processing the fronds, seaweeds growing in the sea, and dried thinly like paper are called laver or haetae, and selected as the main raw material of dried laver, the world's longevity food containing protein, calcium, iron, potassium, and zinc. The dried seaweed collected and processed from December to January was selected based on the weight of 2g of one full length (260mm × 190mm ± 10mm), and the salts after aging the natural salt at room temperature for 1 year were selected. High salt, low salt water and low salty taste, selects salt powder particle size from 140 to 74 micrometers (μ), selects stevioside with antioxidant and natural sweetness as natural sweetener, and purity 50 Black garlic concentrate is selected as an additive that improves the function and flavor according to continents, regions and cultures, and selects liquids with purity over 60%. Grapes are used as cooking oil. Selected green tea containing oil, catechin as anti-scattering additive, sorted the grain size to 140 ~ 74 micrometer (μ) with less than 13% moisture content with green tea pulverized through freeze mill. Ascorbic acid was selected for prevention of rancidity and antioxidant function, powder of 95% purity or higher, alcohol, 90% or higher purity, and purified water were selected and selected according to the purpose.

The second step is to calculate the blending ratio of the raw materials constituting the composition,

Seasoned seaweed composition containing seasoned seaweed composition containing sweet salt and vitamin green tea seasoning is 50% by weight (2g) of dried seaweed, 22.5% by weight (0.9g) of first seasoned green tea seasoning, and 2nd good The compounding ratio of the raw material which comprises the composition which makes a total weight 4g 100 weight% containing 2.5 weight% (0.1 g) and 25 weight% (1 g) of sweet salt of flavored green tea seasoning was calculated.

The third step is to prepare a sweet alcohol mixture solution,

For rapid evaporation of water, 50% by weight of purified water and 50% by weight of alcohol were mixed to form an alcohol mixed solution having 50% by weight of alcohol, and 6% by weight of stevioside and 4% by weight of black garlic concentrate were selected in the first step. 90% by weight of the alcohol mixture solution was placed in a liquid mixer rotating at a power of 250 rpm, and stirred for 30 minutes to form a sweet alcohol mixture solution.

The fourth step is to prepare a sweet salt composition,

When the selected salt is selected and selected in the first step, the blade is rotated at 60rpm power, and 70% by weight is put in a double-cooker with a steam outlet at the top and heated to 90 ° C while stirring. Stir and spray 30% by weight of the sweet alcohol mixture solution for 60 minutes at a pressure of 2㎏ / ㎠ through a sprayer at the top of the roaster.The sweet alcohol mixture solution is applied to the salt, and the water and alcohol are evaporated by heat. By forming a salt composition, the sweet salt composition which the sweet and salty flavor combined with the function and flavor of an additive was combined.

The fifth step is to prepare a vita green tea mixed cooking oil composition,

Cooking oil is selected as the cooking oil selected in the first step. 40% by weight of grape seed oil, 55% by weight of green tea powder and 5% by weight of ascorbic acid are placed in a stainless steel powder mixer rotating at a power of 250 rpm. Mixing for a minute, the green tea powder absorbs the cooking oil and forms the composition of the primary vitalan tea blended cooking oil as a new product containing ascorbic acid, 97.5% by weight of good flavor perilla oil, 2% by weight of green tea powder and ascorbic acid Put 0.5 wt% into stainless steel powder mixer rotating at 250rpm power, select time according to the mixing amount, and mix for 10 minutes, green tea powder absorbs cooking oil and mixes ascorbic acid as a new product. An cooking oil composition was prepared.

The sixth step is to prepare a matured vita green tea mixed cooking oil composition,

Put the 1st Vita Green Tea Blended Oil and the 2nd Good Flavored Vita Green Tea Blended Oil in stainless steel container in 30 ~ 10kg each and put them in the container in cool storage below 20 ℃ and Vita Green Tea of secondary flavor When mixed cooking oil is turned upside down using a stick with a pan twice a day and aged at low temperature for 7 days, cooking oil penetrates into the tissue of green tea and absorbs ascorbic acid to form a film to block air from ascorbic acid. The fat-soluble component of green tea melts and changes to blue, and the color changes to ultra-blue depending on the amount of green tea. It is complementary to each other to prevent rancidity with fresh cooking oil by the functions of green tea and ascorbic acid. It is a new composition with a function. At this time, the resultant composition is on the tongue. It tastes beautiful, but once you taste it again, you can taste the new flavor of green tea's astringent taste, ascorbic acid sourness and cooking oil's tasteful taste. As a proof, the composition of the primary aged vita- no green tea blended cooking oil and the secondary aging vita- no green tea blended cooking oil of the good flavor which were produced by the method of checking the ripening state in this way was prepared.

Step 7 milking and filtering to form the seasoning composition

Place a filter cloth with 74 micrometer (μ) particles in a digital automatic hydraulic milking machine that powers the first ripened vita-green tea blended oil and the second ripened vita-green tea blended oil. Put 10 ~ 5kg of cooking oil and Vita green tea mixed cooking oil of secondary ripening flavor each, apply milk at 500㎏ / ㎠ for 14 minutes to pre-milk, loosen the oil pressure, turn the pre-milking oil up and down, 2 After the milking again for 15 minutes at 580 kg / cm 2 by pressure, the product obtained by pre-milking and after-milking was put into a stainless steel liquid mixer rotating at a power of 250 rpm, mixed for 10 minutes, and milk-filtered to give a blue colored product. Form a vita green tea blended cooking oil and a secondary flavor flavored vita green tea blended cooking oil, and milk and filter it as the primary vita green tea seasoning oil and the secondary flavored vita green tea seasoning oil. To the seasoning composition.

The eighth process is a step of forming a composition having a good flavor and baked surface,

This is a laver roasting automatic machine that moves and selects dry laver selected by the 1st step with 5 horsepower. The transfer ladle of 2.5m length below 30 ℃ for 6 seconds The composition blending ratio of the second process is caused by the natural drop of the oil applicator which spreads the dry laver widely and then continuously transfers the transfer to the transfer table and controls the amount by the opening / closing knob of the oil application device installed on the transfer table. First bitter green tea seasoning oil having the same amount as that is dropped onto the rotating roll, and the first bitter green tea seasoning oil is quickly applied for 5 seconds in dry steam, and the salt sprayer is used to sweet salt of the same amount as the composition ratio of the second step. Spray evenly, bake at 4m in the first section of the heating transmission zone at 420 ° C, and at 400 ° C in the second section, and the second best flavored vita-green tea on the open transmission table. The mixed oil is sprayed with the same amount as the composition ratio of the second process at a pressure of 3㎏ / ㎠ and is transported at 380 ° C in three sections to be baked, and the surface of laver is swollen with heat and moisture and is bulging laver. Because the product of is maintained in the state that the entire surface is shrunk, the top and bottom of the two rolls of stainless steel, which rotates the bent laver product to be electrically heated at 120 ° C with a diameter of 10 and a length equal to 30 cm of transmission versus power. Passing through the millimeter, the uniform application of salt and cooking oil and the final trim to spread out the squiggly, bulging shrinking surface of laver by heat to form a product with a good flavor. Sweet and light new flavor with sweet salt that requires 15 seconds on the table and 1st and 2nd bitter green tea seasoning Baking product with a good flavor of the wide feature has a surface composition of the composition.

The ninth process is to count and cut to package the composition,

It collects 5 pieces of seasoned seaweed from the transfer table and transfers them automatically to the cutting machine and cuts them into 4 ~ 9 sections according to the use, and packs them in aluminum foil on the battlefield to commercialize them. A seasoning laver composition was prepared containing sweet salt, primary vita green tea seasoning oil, and secondary vita green tea seasoning oil, characterized by preventing good flavor and rancidity.

4. Preparation of seasoning laver composition containing sweet salt and green tea bita flavored oil (for domestic enthusiasts using natural organic sulfur and olive oil and for English culture in North America, South America and Europe).

In the first process, selecting and selecting the raw materials that meet the purpose,

Foods made by processing the fronds, seaweeds growing in the sea, and dried thinly like paper are called laver or haetae, and selected as the main raw material of dried laver, the world's longevity food containing protein, calcium, iron, potassium, and zinc. The dried seaweed collected and processed from December to January was selected based on the weight of 1.8g of the whole length (260mm × 190mm ± 10mm), and the salt salted by ripening sun salt at room temperature for 1 year. High salt, low salt water and low saltiness, selects salt powder particle size from 140 to 74 micrometers (μ), selects stevioside with antioxidant and natural sweetness as natural sweetener, and has a purity of 50% or more. Natural organic sulfur is selected as an additive that improves function and flavor according to continents, regions and cultures, and selects powders with purity of 30% or more, and olive oil as cooking oil. Green tea containing catechins was selected as an anti-scattering additive, and the green tea pulverized through the freezing mill was used to sort the grain size to 140 ~ 74 micrometers (μ) with water content of 13% or less, improving flavor and rancidity Ascorbic acid was selected for prevention and antioxidant function, powder with 95% purity or higher, alcohol and 90% or higher purity, and purified water were selected and selected according to the purpose.

The second step is to calculate the blending ratio of the raw materials constituting the composition,

Seasoned seaweed composition containing seasoned seaweed composition containing sweet salt and seasoned green tea seasoning oil is 45% by weight (1.8g) of dried seaweed, 38% by weight (1.52g) of first seasoned green tea seasoning, and second The compounding ratio of the raw material which comprises the composition which makes a total weight 4g 100 weight% containing 2 weight% (0.08g) of sweet flavored seasoning oil, and 15 weight% (0.6g) of sweet salt of favorable flavor was calculated.

The third step is to prepare a sweet alcohol mixture solution,

For rapid evaporation of water, 90% by weight of purified water and 10% by weight of alcohol are mixed to form an alcohol mixed solution of 10% by weight of alcohol, and selected in the first step, 10% by weight of stevioside and 5% of natural organic sulfur or collagen. % And 85% by weight of the alcohol mixture solution was put in a liquid mixer rotating at 250 rpm power for 10 minutes to form a sweet alcohol mixture solution.

The fourth step is to prepare a sweet salt composition,

When the salt selected and selected in the first step has a blade rotating at a power of 60 rpm, and puts 80% by weight in a double-cooking pan with a steam outlet at the top and is heated to 100 ° C while stirring, the salt temperature is 100 ° C or more, Stir while spraying 20% by weight of sweet alcohol mixture solution at a pressure of 2㎏ / ㎠ for 10 minutes through the sprayer at the top of the roaster, and apply the sweet alcohol mixture solution to the salt, and evaporate the water and alcohol by heat to sweet salt. The composition of the composition was a sweet salt composition in which sweet and salty flavors were combined while having the functions and flavors of the additives.

The fifth step is to prepare a vita green tea mixed cooking oil composition,

Cooking oil is selected cooking oil in the first step, put 40% by weight of olive oil, 59% by weight of green tea powder and 1% by weight of ascorbic acid in a stainless steel powder mixer rotating at a power of 250rpm, and select the time according to the mixing amount for 60 minutes Mixing, the green tea powder absorbs the cooking oil and forms the composition of the primary vitanut green tea mixed cooking oil as a new product containing ascorbic acid, 95% by weight of good flavored walnut seed oil, 4% by weight of green tea powder and ascor Put 1% by weight of vinic acid into a stainless steel powder mixer rotating at a power of 250rpm and mix it for 60 minutes by selecting the time according to the mixing amount.The green tea powder absorbs cooking oil and contains ascorbic acid. A mixed cooking oil composition was prepared.

The sixth step is to prepare a matured vita green tea mixed cooking oil composition,

Put the 1st Vita Green Tea Blended Oil and the 2nd Good Flavored Vita Green Tea Blended Oil in stainless steel container in 30 ~ 10kg each and put them in the container in cool storage below 20 ℃ and Vita Green Tea of secondary flavor When mixed cooking oil is turned upside down using a stick with a pan twice a day and aged at low temperature for 10 days, cooking oil penetrates into the tissue of green tea and absorbs ascorbic acid to form a film to block air from ascorbic acid. The fat-soluble component of green tea melts and changes to blue, and the color changes to ultra-blue depending on the amount of green tea. It is complementary to each other to prevent rancidity with fresh cooking oil by the functions of green tea and ascorbic acid. It is a new composition with a function, and when the resulting composition is put on the tongue, it feels like a film of cooking oil. It tastes beautiful, but once you taste it again, you can taste the new flavor of green tea's astringent taste, ascorbic acid sourness and cooking oil's tasteful taste. As a proof, the composition of the primary ripening vita- no green tea mixed cooking oil and the secondary aging vita- no green tea mixed cooking oil produced | generated by the method of checking a aging state in this way was prepared.

Step 7 milking and filtering to form the seasoning composition

Place a filter cloth with 74 micrometer (μ) particles in a digital automatic hydraulic milking machine that powers the first ripened vita-green tea blended oil and the second ripened vita-green tea blended oil. Put 10 ~ 5kg of cooking oil and Vita green tea mixed cooking oil of secondary ripening flavor each, apply milk at 500㎏ / ㎠ for 14 minutes to pre-milk, loosen the oil pressure, turn the pre-milking oil up and down, 2 After the milking again for 15 minutes at 580 kg / ㎠ by pressure, the product obtained by pre-milking and post-milking was put into a stainless steel liquid mixer rotating at a power of 250rpm, mixed for 10 minutes to milk the blue color product and filtered 1 Tea vita green tea blended cooking oil and secondary flavored vita green tea blended cooking oil are prepared and milked as 1st vita green tea seasoning oil and 2nd good flavor vita green tea seasoning oil. The crude composition was imposed Breasts composition.

The eighth process is a step of forming a composition having a good flavor and baked surface,

This is a laver roasting machine that moves selected and selected dry laver with power of 3 ~ 10 horsepower. After 5 seconds, spread the dried laver widely, and continue to transfer the transfer amount to the same amount as the composition ratio of the composition of the second process due to the natural drop of the oil applicator to control the amount by the opening and closing handle of the oil coating device installed on the transmission table The first bitter green tea seasoning oil is dropped onto a rotating roll, and the first bitter green tea seasoning oil is quickly applied for 5 seconds in a dry steam, and the salt spraying machine spreads the same amount of sweet salt as the composition ratio of the second process evenly. Sprayed, baked at 410 ° C in the first section and 390 ° C in the second section of a 4m-long heated transfer table, and a second-flavored vita-green tea mixture on the transfer stage with an open stomach The oil is sprayed with the same amount as the composition ratio of the second process at a pressure of 5㎏ / ㎠ and transferred at 370 ° C. in three sections to bake the surface of the laver by the heat and moisture. Since the product maintains the entire surface shrinked, the top and bottom of the two rolls of stainless steel, in which the bent laver product is heated to 80 ° C by electric, 50 cm in diameter and 50 cm in length, is rotated in the same manner as transmission versus power. Passing through the millimeter, the uniform application of salt and cooking oil and the final trim to spread out the squiggly, bulging shrinking surface of laver by heat to form a product with a good flavor. It contains sweet salt and bitter green tea seasoning oil that requires 16 seconds on the table. Baking is water with a good flavor wider surface composition had a composition.

The ninth process is to count and cut to package the composition,

It collects 20 sheets of seasoned laver from the transfer table and transfers them automatically to the cutting machine, cuts them into 9 sections according to the use, and wraps and commercializes them with aluminum foil on the battlefield. And seasoning laver composition containing sweet salt and primary vita green tea seasoning oil, secondary vita green tea seasoning oil, characterized by preventing good flavor and rancidity.
※. Adding the length of 30-50 cm of the roll of the last electrothermal treatment of the eighth step is for the sake of understanding, and is not related to the change in the physical properties of the present invention. Condition between 80 ° C and 150 ° C and between roll and roll are adjusted according to dry steam and roll temperature within 0.3 ~ 5mm at the first time, so that good flat seaweed can be made.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings attached to the specification of the present invention illustrate specific details for carrying out the present invention, and serve to understand the technical idea of the present invention together with the means for solving the present invention. It should not be construed as limiting. BRIEF DESCRIPTION OF THE DRAWINGS It is a figure by the sequence of the process shown to solve the problem solution in the content of this specification which shows making up the seasoning laver composition containing sweet salt and a bitter green tea seasoning oil.

Claims (3)

Method for producing a seasoning laver composition containing sweet salt and vitanocha seasoning oil, characterized in that it comprises the steps of (1) to (9) as follows: (1) dried laver, sun salt, stevioside, curry concentrate, black garlic concentrate, ginseng or red ginseng concentrate, red pepper seed concentrate, natural organic sulfur, collagen, edible oil as sesame oil, perilla oil, soybean oil, cottonseed oil, jade oil, canola oil Selecting and screening raw materials for any one or more of safflower oil, sunflower oil, grape seed oil, olive oil, walnut oil, bran oil, green tea powder, ascorbic acid, alcohol or purified water; (2) 50 to 45% by weight of dried laver, edible oil, green tea powder, and ascorbic acid, 22.5 to 38% by weight of primary vine green tea seasoning oil and sesame oil 2.5 to 2% by weight of secondary flavored vitanochacha seasoning oil, which is a mixture of any of perilla oil, sunflower seed oil or walnut oil, ascorbic acid and green tea powder, stevioside, natural organic sulfur, collagen, alcohol and sun salt powder Calculating a blending ratio of the raw materials constituting the composition comprising 100 wt% to 25 wt% to 15 wt% of sweet salt; (3) mixing an alcohol content of 75 to 10% by weight of 25 to 90% by weight of the integer of step (1) and 75 to 10% by weight of alcohol, and 1 to 10% by weight of stevioside of (1) % And curry concentrate or black garlic concentrate or ginseng or red ginseng concentrate or red pepper seed concentrate or 1 to 10% by weight of natural organic sulfur or collagen and 98 to 80% by weight of alcohol mixture solution in a 250rpm power liquid mixer and stirred for 10 to 30 minutes Preparing an alcohol mixed solution; (4) 40 to 90% by weight of the sun salt powder of step (1) in a double stir-cooker with a blade of power 5 to 60rpm and heated to 100 ± 50 ℃ when the temperature of the salt is 50 ℃ or more, spray at the top Spraying 60 to 10% by weight of the sweet alcohol mixed solution at 0.5 to 2 kg / cm 2 for 10 to 60 minutes through a sphere to stir to form a sweet salt composition; (5) 40 to 90% by weight of sesame oil or perilla oil or soybean oil or cottonseed oil or canola oil or canola oil or safflower oil or sunflower seed oil or grape seed oil or olive oil or walnut seed oil or rice bran oil as the cooking oil of step (1). 59 to 5% by weight of green tea powder and 1 to 5% by weight of ascorbic acid are placed in a 250 rpm power mixer, and mixed for 10 to 60 minutes to form a composition of the first vitanocha tea blended oil, and a good flavor of sesame oil or perilla oil. Alternatively, 97.5 to 95% by weight of sunflower seed oil or walnut seed oil, 2 to 4% by weight of green tea powder, and 0.5 to 1% by weight of ascorbic acid are placed in a 250 rpm power motor, and mixed for 10 to 60 minutes to give a second good flavor. To prepare a green tea mixed cooking oil composition: (6) Put the first vita green tea mixed cooking oil and the second vine green tea mixed cooking oil of the second flavor in 30 to 10 kg each in a stainless steel container and put the first vita green tea mixed food and the second good flavor in a container at 20 ° C. or less. Inverting the vita green tea blended cooking oil twice a day, and aging at low temperature for 1 to 10 days to form a vine green tea blended cooking oil composition of primary ripening vita green tea blended cooking oil and secondary ripening flavor; (7) the step 1 aged aged vita green tea blended cooking oil and the second ripened vita green tea blended cooking oil were laid with a cloth of 74 micrometers in a power digital automatic hydraulic milking machine, and the first ripened vita green tea blended cooking oil and 2 10 to 5 kg each of vinegar blended oil of good ripening flavor of tea is pre-milked at 500 kg / ㎠ for 10 to 14 minutes, loosened hydraulic pressure, and the pre-milked oil foil is turned up and down, 580 kg / ㎠ After 12 to 15 minutes in the milking again, the product of pre-milking and post-milking was put into a liquid mixer at a power of 250rpm, and mixed for 5 to 10 minutes to make the blue primary vita- no green tea seasoning oil and the second good vita-no-tea. Milking and seasoning the seasoning oil to form the seasoning composition; (8) Power 3-10 horsepower laver roasting machine (1) dry laver of (1) equal to the composition blending ratio of (2) at a temperature of 30 m or less at a transmission speed of 2.5m for 5-6 seconds While spreading the steam widely, while continuing to transfer the amount of the first bitter green tea seasoning oil of the step (7) in the same amount as the composition blending ratio of the composition (2) with the oil applicator of the oil applicator on the transfer table to dry Apply quickly, and spray with the salt sprayer the same amount of sweet salt of (4) as the composition blend ratio of (2), and from 400 to 420 ° C in the first section of the 4m heat transfer zone, in the second section. Bake at 380-400 DEG C, pressure spraying 1 to 5 kg / cm2 of the same amount as the composition blending ratio of (2) with the second good flavor of vitane green tea blend oil of step (7) above on an open transfer table; Seaweed product baked at 360 to 380 ℃ in the interval 80 to 200 10 to 50 cm in diameter, 30 to 50 cm in length, and spread the surface of the roasted laver product between the upper and lower rolls of 0.3 to 5 mm, which are rotated in the same manner as the transmission to power. Forming a composition having a wider surface by baking with a good flavor containing sweet salt and primary and secondary vita Green Tea seasoning oils in a time period of about 30 seconds; (9) Collecting 2 to 20 sheets of seasoned laver from the transfer stage and automatically transferring them to a cutting machine, cutting them into 4 to 9 sections according to the use, and packing them into aluminum foil or polyethylene film in full length and commercializing them. A method of producing a seasoning laver composition comprising salt, primary vita green tea seasoning oil, and sweet salt and vita green tea seasoning oil having a secondary flavor of vita green tea seasoning oil. delete The seasoning laver composition containing sweet salt and bitter green tea seasoning oil contains 50 to 45% by weight of dried laver, 22.5 to 38% by weight of primary vine green tea seasoning oil which is a mixture of edible oil, green tea powder, and ascorbic acid, sesame oil, perilla oil, It is a mixture of 2.5 to 2% by weight of a secondary flavor flavored vitamin green tea seasoning, which is a mixture of one of sunflower seed oil and walnut oil, ascorbic acid and green tea powder, and stevioside, natural organic sulfur, collagen, alcohol and sun salt powder. Seasoning laver composition containing sweet salt containing 25 to 15% by weight of sweet salt and bita green tea seasoning oil.

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