KR101213322B1 - Composition Sweet Sulfur Laver - Google Patents

Abstract

The well-being industry, which focuses on longevity foods globally, understands and emulates the food and culture of longevity villages, is a new engine of growth and is the axis of the company. The composition of dried seaweed is needed, and it is necessary to maintain the fundamentals of seaweed and create a new composition with changed physical properties. It is an invention for the purpose of creating a new composition based on the new flavor and conditions improved storage properties by the globalization of our seaweed (sea), the longevity food of the world as a flower of the mudflat industry.

In order to create a composition that meets the above conditions and environment, the continent is divided into Japan, China, India, Southeast Asia, Middle East and Central Asia. ) Is to create a new seaweed composition according to the present invention to improve and complement the specific purpose, to form a sweet and sweet sulfur seaweed composition, the composition is a frond mixture, glutinous rice, brown rice, green tea or Curry or garlic or black garlic, citric acid, stevioside, natural organic sulfur, iodine, and purified water are used as raw materials of the composition.

In addition, the method for producing a sweet and sweet sulfur laver composition is to select and select a good raw material, to produce a washing mixed leaf fronds, to generate a cut mixed frond, to calculate the composition ratio of the composition and the water laver mixture Step, generating a water mixing mixture, producing a maturing water mixing mixture, forming a water mixture mixing water composition, forming a molding mixing water composition, forming a dry mixing water composition, selective compression mixing water composition It is a method of producing a sweet and sulphurous sulfur laver composition comprising the step of composition, the step of preparing a package compression mixing water composition.

Foliar mixture, glutinous rice, brown rice, green tea or curry or garlic or black garlic, citric acid, stevioside, natural organic sulfur, iodine, purified water, seaweed (creature), curry, Micron = micrometer (μm) ). Popular world flavor (a common favorite of the world). A method for producing a sweet and sweet sulfur laver composition.

Description

Sue and sweet sulfur laver composition and its manufacturing method {Composition Sweet Sulfur Laver}

The problem of dry seaweed that our traditional seaweed has is that it has a problem of lack of taste due to the problem of flavor of seaweed. The technical field of producing a composition with no bitter flavor and competitiveness, the problem of seasoning laver (海苔) is the technical field of forming a composition that improves the problem of sodium due to salt added for flavor, and the oil added for flavor The technical field of the composition to improve the rancidity caused by the technology, the technical field of the composition to improve the problems of preservation and packaging, the new composition suitable for globalization by improving the recognition problem, more specifically In the field of technology to create compositions that are highly accessible to local characteristics and cultural and dietary practices, The technical field of making a composition of savory and sweet flavor, which is a representative symbol of the artisan. The technical field for the composition of rancid free composition, the technical field for the composition of improved packaging that can be supplied to the six oceans of the five oceans without loss of flavor at room temperature, and the ability to detoxify and neutralize the toxins in the body and the food ingested. A new composition that contributes to the improvement of safety and health with new foods by using additives that have been added to the food industry.The new composition that contributes to the health promotion of everyone in the world. Sue with the proper conditions for the Japanese market with a population of 130 million In the field of technology to create a sweet sulfur laver composition (green tea), the Comprehensive Economic Partnership Agreement (CEPA) for the Indian market with a population of 1.2 billion, for curry to export for surging imports of curry at 4-5% tariff. It is our export product that can focus our attention on India and Japan (Okinawa) market as a composition. It is a technology field to make curry of sweet and nori sulfur seaweed. Technical field for producing a sweet and sweet sulfur seaweed composition (garlic or black garlic) that grows in rice and lamb with the essential value of healthy diets suitable for energetic promotion and polygamy culture in growing Central Asia. New, sweet sulfur seaweed with high accessibility as a source of iodine in countries without lands, mountains, inland and seas, ie Mongolia and the world's remote areas (I) It is the technical field of forming the composition (iodine) of.

Description of Application Nos. (10-2007-0124065), (10-2009-0003969) filed by the same applicant.

The seaweed that grows in the sea, or the frond, is collected and used as a substitute for salt. The seaweed that has been used by the Nordic people since 700 years ago has been developed as a dry seaweed, which we can cultivate under the name of farming, and always eat it. Seaweed, which has been used until now, is selected as a task to solve the technology of forming new compositions with improved accessibility using local specialties in the global village that are appropriate for cultural and food customs, and the taste and aroma of global village dining table. As a task to solve the technology of forming a composition with a sued and sweet popular flavor, so far the new seaweed is added by changing the perception that dry seaweed is only made from seaweed, which is seaweed The challenge is to solve the technology of formulating a new composition with new functions and flavors. Until now, 20% of seaweed is used as a 70% when mixing green seaweed with black seaweed, and it is selected as a task to solve the technology of producing clean seaweed with high price competitiveness and popular flavor. It is selected as a task to solve the technology of forming a composition with improved flavor and function by using the characteristic that the flavor and the organic sulfur's bitter taste is neutralized in water, and restores the tensile strength lost by drying of water laver, the main raw material. Selected as a problem to solve the technology for forming a seaweed composition, selected as a problem to solve the technology for forming a composition for storage and transportation at room temperature in a package suitable for long distance transport. Selected as a task to solve the technology of forming a composition in accordance with the characteristics of the region by adding or subtracting the amount of additives The task of creating a new composition conforming to the open world.

The present invention aims to create a new composition of laver in accordance with the preferences of the five oceans and six major stocks, especially Japan, China, India and Southeast Asia, the Middle East and Central Asia. For the Chinese and Japanese markets, it was selected as a task to solve the technology of creating a new composition that improves accessibility and relieves fear of novelty by using green tea, which has been used as a life partner in the lives of Chinese and Japanese for hundreds of years. And when the barrier of tariffs is realized with the Comprehensive Economic Partnership Agreement (CEPA) between India and India, Indian and Japanese curry, the longest-used curry used in Okinawa, are used to increase accessibility and To address the technology of creating new compositions that relieve fear Steamed rice and lamb wrapped with additives using garlic or black garlic, which has been used as an energy booster for thousands of years in the Middle East and Central Asia, where the government is leading the way of improving the diet as a rich country due to oil. Selected as a task to solve the technology of forming a new composition that solves the fear of newness by the ability to solve the problem of meat with uniform nutrition and sulfur by improving accessibility by sea, rejecting modern civilization and geographical Iodine and sulfur are compounds that function as life-sustaining drugs in iodine-deficient areas in remote areas where the UN and international organizations participate in policy and cultural participation and induce iodine from their diet. Selected a task to solve the technology of forming a new seaweed composition containing Females of all ages, anywhere in the world, regardless of their faith and age, have created a new seaweed composition that can be carried and eaten anywhere at home, at work, outdoors, or while traveling. As a report, we will present a new composition that is the driving force of the seaweed industry with tidal-flat flowers that create national abundance.

The present invention is a sued and sweet sulfur laver (海苔) composition and step-by-step independent technical problem, the technical problem of the step of selecting and selecting a good raw material, the technical problem of the step of generating a cleaning mixed leaf body, cutting mixed leaf body The technical task of the step of producing a, the technical problem of the step of calculating the blending ratio of the composition and the water mixture, the technical problem of the step of producing a water mixture, the technical problem of the step of producing a matured water mixture, the composition of the water mixture mixing water Technical problem of the step of forming, molding technical composition of the mixing mixing water composition, technical problem of the step of forming a dry mixing water mixing composition, technical problem of the step of forming a selective compression mixing water composition, packaging compression mixing water composition Sue and sweet sulfur, including the technical challenges of the steps (海苔) a production method of the composition.

The present invention comprises a technical step clearly and concise step by step to solve the above-described problem in order to create a sued and sweet sulfur laver composition (hai 苔) composition and to maintain the independent technology by setting the purpose and method for each process by process The solutions are presented step by step in the following sequence of steps.

In the first process, selecting and selecting good raw materials,

Seaweeds, which are known as laver fronds of algae foods, green algae plants, and algae belonging to the brown algae, are selected, washed with selected purified seaweed, and immersed in the aqueous solution of stevioside 0.3 to 2% for 1 to 5 hours. 173-104 micrometers without odor as a raw material to improve the flavor and improve the tensile strength by selecting and mixing the immersion green soybeans, producing 99 to 1% by weight of laver fronds + 1 to 99% by weight Selected roasted glutinous rice flour (μm) and roasted brown rice, and selected green tea or curry or garlic or black garlic as local specialties that are easily accessible to culture and food customs for globalization of seaweed. Middle East 173 to 104 micrometer (μm) particle-free powder selection, fatigue recovery and metabolic function and flavor improvement and the Middle East Citric acid is selected as an additive for the composition that conforms to European culture, and more than 95% of odorless purity is selected, and stevioside is selected as an additive for popular world flavor by improving flavor, and more than 50% of odorless already Selects sulfur as an additive that has a function of directly involved in detoxification, preservation and physiological action in the human body, selects natural organic sulfur for edible use, color, flavor and characteristics of global villages. A new seaweed composition that selects iodine as a small amount of additive by discrimination to enhance functional accessibility, selects purity by 60-30% by water solubility, selects purified water, and carries it as essential for dining table and travel in daily life. It is the stage of selecting and selecting good raw materials.

The second process is to produce a washed mixed leaf body,

Washing the mixed fronds with purified water removes foreign substances and adjusts with natural salt to contain 0.075 to 1% of salt at a concentration that can feel salty taste in the human head to produce the washed mixed fronds.

The third step is to produce a cut mixed frond,

A mixed leaf body with a 3-phase 5-horsepower 250 rpm rotating mixed leaf body, 11100 (2 Mesh) to 1900 (10 Mesh) micrometer (μm), preferably 3350 (8 Mesh) to 4040 (7 Mesh) micrometer (μm) Cutting to the size of) to produce a cut mixed frond.

The fourth step is to calculate the blending ratio of the composition and the water mixture,

The sweet and sweet sulfur laver composition calculates the blending ratio of the composition of 10 to 90% by weight of matured seaweed mixture + 100 to 100% by weight of 90 to 10% by weight of water, and first to produce a water mixture for the composition of the composition. The ratio is 53 to 90% by weight of the cut frond mixture + 10 to 1% by weight of glutinous rice powder + 20 to 1% by weight of brown rice powder + 9.5 to 1% by weight of green tea powder or curry or black garlic powder + 3 to 0.8% by weight of stevioside + 2 to 0.1% by weight of citric acid + 2 to 0.1% by weight of natural organic sulfur + 0.5 to 6% by weight of iodine is uniformly mixed to calculate the blending ratio of the composition and the water mixture to 100% by weight.

The fifth process is to produce a water mixture,

Stemoside and iodine of the same amount as the blending ratio of the fourth process were added to a water mixer of power three phase 5 hp 250rpm and mixed for 20 to 30 minutes to form an iodine stevioside mixture, and cut into the iodine stevioside mixture in the same mixer Add the frond mixture with the same amount as the compounding ratio of the 4th step, add glutinous rice flour, brown rice powder, green tea powder or curry powder or black garlic powder, citric acid and natural organic sulfur to the same amount as the compounding ratio of the 4th process, respectively Put and mix for 10 to 30 minutes to produce a water mixture.

The sixth process is a step of producing an aged water mixture,

The mixture is placed in a tank and aged at 25 to 15 ° C. for 1 to 48 hours to induce a blue color by iodine and to neutralize the viscosity and flavor which are composed of the mixing bond of the tissue by the adhesion of the epidermis and the aggregation of raw materials. This step produces a water mixture.

The seventh step is to form a purified water mixture composition,

Water three-phase 5 hp 250rpm water mixing mixer Step of mixing the fermentation water mixture of the same amount as the mixing ratio of the fourth step and the same amount of the mixing ratio of the fourth step and mixing for 10 to 20 minutes to form a purified water mixing composition All.

Eighth step is to form a molding mixture water composition,

The water mixture mixing water composition is 30 cm x 23 cm or 25 cm x 18 cm, preferably 24.5 cm x 17 cm, or 60 to 90 ml, preferably 70 to 70, by a water molding machine that adds or subtracts the size depending on the use and business. It is a step of forming a molding mixed water composition for molding and drying the water by adding 80ml and dehydration of the water and molding by an automated water molding machine.

The ninth process is to prepare a dry mixed water composition,

The molding mixed watering composition is put into a single sheet of air flowing into a single sheet of air and dried at 15 to 30 ℃ for 10 to 40 hours to dry up to 10% of water content, and continuous molding and drying are performed by an automated water molding machine. It is a step of forming a dry mixed water composition to be made.

The tenth step is to form a selective compression mixture water composition,

The dry mixed water laver composition is a step of preparing a full-length laver by using a power three-phase two horsepower 250rpm dry laver automatic sorting machine, and then collects 10 to 100 pieces to reduce the volume by compression.

The eleventh process comprises the steps of preparing the packaging compression mixture bite composition,

Selective Compression Blending The seaweed composition was packed with a steaming machine of 250rpm with a power three-phase 5 horsepower, or 40-100 sheets of dried laver by automatic injection into a completely moisture-proof package with transparent aluminum foil or polyethylene film. It is packed with 20 통 in one bag in a polyethylene film bag and packed with 20 buckles in one bag to block the flow of air. For long-term storage, store it in a freezer below -10 ℃ and always sweet and sweet like sun. It is a new dry seaweed composition that has a light flavor and has a sweet and sweet flavor without oil, which causes rancidity, and a long-preserved, sweet and light flavor even when stored and stored at room temperature. Variety of dragons with high accessibility to five oceans and six major stocks A method for producing a sweet and sweet sulfur laver composition characterized by the step of preparing a packaging compression blending composition to produce a composition having an effect in accordance with the road functional taste and a popular world flavor.

The functional characteristics of the raw materials used in the present invention and the effects on nutrition and composition affecting humans, The effect of the composition, b. As it provides an increase in function by compatibility with the functional properties of the raw materials used in the composition, We want to clarify the effect of.

end. Effect of the composition.

The present invention is a new composition made by changing the traditional consciousness of dried seaweed (海苔) is a combination of savory and soft sweetness and sourness to improve the bitter taste of the seaweed into a new, popular world flavor, so that the use of seaweed up to 70% The effect is that the economic effect contributed by the national industry increased more than 100 billion annually, which is the result of the technology of the present invention. Specifically, the total production of dried seaweed of seaweed, 7,4184,000, genus (260 grams per hour) 19,300 tons If the amount of seaweed increased by 10% in 2009, the average yield of dried laver to 7,500,000 was 21 billion when the shipment was 2,800 won, and 22.7 billion when it was 3,500 won. If the result of securing the raw material to produce 20% increase to the industrial value made of the present invention can be expected an effect of 42 billion, or 52.2 billion. (Shipping price in 2008 is 2,800 won, top 3,500 won, top product 4,000 won, special processing 5,000 won) This effect is made by the present invention.

The present invention is the effect of the new composition to induce a sense of familiarity using raw materials familiar to the region and culture and food customs of the five oceans and six major provinces.

The present invention is a new composition containing iodine having a function of connecting the life to the remote villages of the world (로 地) effect of showing the excellence of the Korean national tradition in the backcountry is an effect made of the present invention.

The composition of the present invention is a good quality composition that can be eaten without oil and enjoy the savory and crunchy meat even when baked without oil on the fly. An effect made by the improvement is an effect made by the technique of the present invention.

The new function of the dried seaweed (海苔) with the present invention was confirmed that the dry seaweed (海苔) absorbed the fatty acids of meat well, and that eating meat stacked in sulfur seaweed (海苔) is better than eaten on vegetables What is confirmed is the effect of the new use of the seaweed made of the present invention, the new use of sulfur seaweed (海苔), the effect of creating a new addition of the seaweed industry that confirmed the new demand.

The present invention is a food that improves the constitution in the body by using the legal sulfur to neutralize the toxicity of food and meat and vegetables as an additive to increase the new value in seaweed (海苔) has a higher image as a longevity food The effect that the legal sulfur duck is valued more than ordinary duck is the effect of the new seaweed made of the present invention.

The present invention improves the traditional packaging method of dried seaweed, while newly transforming the dried seaweed into a transparent, completely moisture-proof packaging to provide safe and sanitary supply to any of the five oceans and six major provinces. The effect of the present invention is an economic value made of the present invention as an effect of inducing safety and preservation as an essential functional property necessary for export goods.

Table 1 shows the results of comparative preservation experiments with the general dry laver in the commercial distribution of the composition of the present invention.

The present invention is to improve the bitter taste of the seaweed and sulfur used in seaweed (Sea) with stevioside, citric acid, brown rice and glutinous rice with a savory and sweet flavor that is a new flavor by structural purifying and harmony of taste It is an effect by the technique of the present invention.

The present invention was confirmed that the sweet flavor is delivered to the other party after eating 30 minutes after eating three pieces of cut once the dried seaweed (海苔) of the composition to the lunch box seaweed (海苔) standard, such an effect of the present invention As a result of confirming that the composition is different from the dried seaweed on the market, it is confirmed that the composition of the present invention is a differentiated composition having a popular world flavor. This is a flavor necessary for the globalization of seaweed. It's an effect.

The present invention agreed with the Korea-India's Comprehensive Economic Partnership Agreement (CEPA) with the tariff of 4-5% of India's curry. A new composition using curry, which is a potent value of turmeric as a raw material, was created as an export product. It is an effect made of the present invention to form a composition that causes the desire of novelty by forming a savory flavor and functional properties of sulfur.

The present invention is a new seaweed with a function of enhancing energy to increase the production of sperm by containing seaweed, sulfur and garlic, which have a function of neutralizing meat in Islamic customs based on a religious culture. The new use of laver, which has been developed with the essential value of polygamy in the Middle East culture, by using seaweed's habit of quickly absorbing fatty acids, is effective in the globalization of seaweed. As a new essential application, the new use is accompanied by the effect of creating new demand. As the effect of the present invention shows that eating pork belly in Korea with sulfur while digesting it is easy to digest and gives comfort after eating. The effect is an effect made of the present invention.

The composition of the present invention is a portable seaweed that can be used anytime and anywhere as a companion in health-promoting life. As a function of a fire extinguishing agent that promotes digestion of food, such a new composition is a new effect formed by the technology of the present invention by the effect of the combination of sulfur and minerals of steviosides, citric acid, seaweed (海 苔).

The new composition using the present invention for a new purpose by the new functional characteristics, until now, a new composition that eliminates the inconvenience of eating seaweed in a place other than a table due to oil and salt. It is a composition that does not stick oil and salt on hands even if you eat 海苔) .The effect of creating a new composition that can be carried and eaten anywhere at home, at work, outdoors or while traveling is essential for everyday life in all parts of the world. It is an effect made of the present invention.

Tasting results for the sensory experiments of the composition of the present invention are shown in Table 1.

The sensory experiment of the above-mentioned green tea laver (sea 은) was carried out by a total of 21 adults and 10 Japanese men and women and 5 Korean men and women and 6 Korean men and women of the present invention. 200 pieces of dried seaweed and seaweed shall be cut to the same standard and used as a condition for eating more than 2 cups each time the drink is put in the mouth of food and drink. Later, the results of synthesizing the answers to the questions are shown. It was confirmed that they felt the same flavor as Koreans.

The sensory experiment of the curry laver (海苔) is the same as 500 people and commercially dried laver of the composition of the present invention cut in a lunch box seaweed standard to a total of 20 people to 10 domestic men and women, 5 Indian adults and 5 Vietnamese adults Completion of the answer to the above questions after a week of 200 cuts to the standard, and eating and drinking at least 2 cups each time you drink a glass of food and snacks and eating as a snack 10 times a day The results are shown.

The sensory experiment of the above-mentioned garlic laver (海苔) is a composition of the present invention cut in a lunch box seaweed standard to 10 Korean men and women, 10 adults and 10 Pakistani adults in a total of 30 people 500 people and dry 200 pieces of seaweed are cut to the same standard and used as a condition for eating more than 2 cups each time a drink is put in the mouth with food and alcoholic beverages. It shows the result of synthesizing the answers.

The sensory experiment of the iodine laver (hai 김) seaweed cut the composition of the present invention cut into a standard lunch box seaweed standard to 20 adults men and women at the domestic construction site and cut 500 pieces per person and commercially dried laver (海苔) to the same standard It is the result of summarizing the answers to the above questions after one week, using 200 sheets and eating two or more cups each time you drink a glass of food and drink. .

In summary, the result is that even if baked without oil, the purpose of the present invention was achieved, and that our dried seaweed can be exported to six major stocks of five oceans as the world's longevity food and that the function of alcohol detoxification is The answer is that it shows the functionality of the composition and proved that it can be used for new purposes. As a result of the new composition with increased differential value, it was confirmed that it is a new composition that has been improved with flavors that meet the functional characteristics and tastes. It was an experimental tasting.

The present invention is a development product essential for the growth of our seaweed industry, and the new composition has the accessibility of self-regaining competitiveness in the international market, and the differentiation that solves the problems of seaweed and salt inherent in seaweed. , Sweet rice, brown rice, savory sweet flavor with popular world flavor by characteristic of stevioside remains in mouth, and new flavor with function to show long-term image of sweet taste again after meal, and cleans the mouth by itself The functional effect of the companion for the health of life that can be carried and eaten outside the table, once eaten by the composition with the power to make the effect made of the present invention.

I. Functional properties and compatibility of raw materials used in the composition.

Water laver

The scientific name is called Porphyra tenera, and the algae gate, violet hair, and seaweed of the seaweed. There are many kinds and shapes, but most of them are 10-25cm long and 3-10cm wide.

The cells are formed in one layer. In the early stages, they mature in the shape of bamboo or ginger leaves, and have various shapes such as oval ovate. to be.

Kim's body is a frond, and it is attached to the reef with a muscle yangsa (根 樣 絲) at the bottom of the body. The color is purplish or reddish purple. Powders appear in spring and autumn when the water temperature is low.

Seaweed belongs to the red algae, which has about 20 species in Korea, and red algae grows in the sun where 3m deep from the sea surface is weak. It is an alkaline food containing vegetable protein and 8 kinds of vitamins. ) And Cheongtae.

The components of raw laver of seaweed are water (%) 78.4, protein (g) 15.1, lipid (g) 5.3, sugar (g) 0.1, ash (g) 1.1, calcium (mg) ) Red algae containing 26 lights, widely distributed in the North Pacific. Anthropologists say the first human area was edible in Alaska.

The Indians did not like salting foods, so they were supplied with sea salt from the sea.

The seaweed is divided into traditional seaweed, improved seaweed and stone seaweed. The traditional seaweed is thinly floated and has many holes, good taste and many holes. Improved seaweed is slightly less than traditional seaweed, and it is used for gimbap because it is thick and has no holes.

Seaweed has a different flavor and protein content depending on the season. Seaweed is harvested from the sea from November to the end of March. From November to the end of December, it is said to be early saegi. The raw seaweed of Kim is tender but immature. From January to the end of February, it is called medium saree. ) Is the most mature stage. Next, the late sagari is a period of degeneration that is of the lowest quality and softest.

The seaweed is black and glossy, and it is good to change the color to clear green when it is baked.The seaweed is called pygothrin, which is a red pigment. Kim with good is good.

Seaweed contains a lot of high-quality protein, which easily absorbs iron, and also contains vitamin A, which is combined with a protein called sawcin to make rhodopsin.Rhodopsin clears the eyes and absorbs nutrients. % Is digested and absorbed, easy to cook, and excellent in taste.

Kim (海 문헌) appeared in the literature that the history book compiled by the late Gyeongsang thanks to the year of the King Sejong in the Gyeongsang geography record shows that it was already taken in Hadong, Gyeongnam, about 570 years before the early Joseon Dynasty, 400 from now in Gwangyang, Jeonnam There are also records of souvenirs from a few years ago. Samguk Yusa, a collection of myths, legends, and tales of Goguryeo, Baekje, and Silla eras, compiled by a series of monks during the Choongryong king (1285), is said to have eaten seaweed from the Silla era.

On the other hand, if you look at the history of seaweed in Japan, it was used as a seaweed reading for your health, and the sea vegetable written by Dr. Tsuyoi in the afternoon shows that you have eaten seaweed since the early Edo era. As with other cultures, it can be seen that the Japanese started eating seaweed and made food through Korea.

According to the seaweed culture, a man named Kim Yeo-ik of Gwangyang, Taein-do, Jeollanam-do, succeeded in farming seaweed for the first time in 18 (1640). It is said that the farming method of seaweed was started by the regular gardens of Wando, Kim Yu-bong of the treaty, and Gogeum-myeon, Wando.

Seaweed is a spore that grows in gimbal to form seaweed fronds. The seaweed is collected, washed and cut and dried one by one to dry dry seaweed (乾 海苔). Absorption of water in the air will cause the distinctive color and scent of seaweed to disappear, so care should be taken to avoid moisture.

Comparison of the general composition of seaweed (海苔) is a protein contained in one seaweed is equal to one egg, vitamin A contains the same amount as three eggs, mineral minerals are about 100 times the beef. Carbohydrate agar is the most abundant, and hemicellulose, sorbitol, dulcitol and the like.

Seaweed contains more protein than any other food. Soybeans contain about 34.3% of plant protein, but they are high at 38.8%. In particular, the content of essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan and the like is high.

The nutritional content of dried seaweed is 40.3g of carbohydrate, 8.0g of ash, 325mg of calcium, 762mg of phosphorus, 17.6mg of iron, Vitamin A 37500I.U, Vitamin B1 1.20mg, Vitamin B2 2.95mg, Vitamin C 93mg . Etc.

Seaweed is 6 times of iron, 100 times of calcium, 1400 times of vitamin A, 9 times of iron compared to pork, 80 times of calcium, 700 times of vitamin A, and seaweed is rich in 8 essential amino acids including methionine. It is a longevity food containing almost all of the minerals (phosphorus, magnesium, sodium, potassium, silicon, iron, manganese, etc.) that are used as enzymes in the body's metabolism.

By stacking oily meat with dried laver, he discovered a new property of laver that absorbs fatty acids from meat, and confirmed that the taste of the meat tends to improve smoothly. The improved taste of meat and pork belly on dry laver reduced the sensational taste of fatty acids in the mouth and the comfort after eating, which is a result of the absorption of laver made up of many calcium and minerals in laver.

After eating the meat with the table salt mixed with the legal sulfur, check the comfort after eating, and after the steaming seaweed with sprinkled sulfur, stack the meat with the sulfur, compare the speed and comfort of digestion in the experiment. Digestion was also quick and comfortable when piled up, and this was confirmed by the comfort that comes from promoting digestion by sulfur detoxification and fat absorption of seaweed.

When comparing the fat absorption power of lettuce in the experiment of dried seaweed and vegetables, the meat wrapped in lettuce and after 2 hours, the meat fat appeared on the back side of lettuce, and the dried seaweed appeared on the dried seaweed. Has been found to have the ability to absorb fatty acids, so dry laver is needed when eating meat rather than vegetables, especially sulfur laver.

Seaweed is very rich in vitamins, which contain large amounts of vitamin A, vitamin B, vitamin D, and vitamin E. It also contains some iodine, which is not found in magnesium, phosphorus, iron and terrestrial plants. It is a good source of vitamin A.

The unit of seaweed is a group of 40 or 100 sheets of dry seaweed laver (海苔) seaweed.

The total yield of dried seaweed in Korea is 19,414,000 velvet per year (260 grams) at 19,300 tons. If the amount of seaweed increases 10% based on the 2009 statistics, the average yield of dried laver is 2,800 won. In the case of 3,500 won, the result of securing a raw material for producing 27.2 billion won of laver can be expected to be 42 billion, or 52.5 billion by increasing the industrial value by 20%. (Shipping price in 2008 is 2,800 won, 3,500 won, best product 4,000 won, and 5,000 won for special processing)

1-1. Green laver

Chlorophyta is a generic term for algae belonging to the genus Ulvaceae, and grows mostly on the seaside where fresh water is mixed.

Seaweeds are largely divided into two broad groups, long and long leaves such as laver, and long and thin leaves such as hair. Algae, algae belonging to the genus Ulva, thick, hard tray-like huts that grow out on the rocks.

The body is dark green, and the texture is harder and broader than the leaf green. Depending on the type, the body is perforated or split, and also varies in size, with a length of 10-100 cm. Six species are known to grow in Korea, and they contain vitamins A, B, C and protein, iodine, and iron, but they are mainly used as feed or fertilizer.

A leaf pod is an algae belonging to the genus Enteromorpha, which grows like a lobster with tray-shaped huts attached to rocks. The body is green and very light and flat, but the appearance varies depending on the environment, such as bamboo leaf, kidney, and thread.

Young plants look like hollow dalongs at the bottom, but grow flat and grow up to 10-20cm in height. Eight species are known to grow in Korea, which contains sodium, potassium and magnesium.

At Pennsylvania State University, we all know that anemia is caused by the lack of Fe, or iron. The Pennsylvania State University study shows that anemia due to iron deficiency significantly inhibits memory, attention, and mental activity due to oxygen deficiency. The greens contain very large amounts of iron, so a single spoon (10g) of daily intake (10g) ~ 12mg) to fill and is said to have an excellent effect on preventing anemia.

The blue anemia of the sea is caused by poor absorption of iron due to low absorption of iron, but unfortunately, iron absorption is very low, around 8%.

Seaweed is also very rich in vitamins called sea vitamins, but it also contains a lot of vitamin A and vitamin C, which play a crucial role in preventing anemia by increasing the absorption of iron, which is low in the body's absorption rate! It is a marine that catches anemia.

According to the Kim and Lae efficacy comparison data of Jeonnam Marine Bio Research Institute, Kim prevents cardiovascular diseases such as stroke by lowering cholesterol, while vitamin A contains 3 times of carrot and 8 times of spinach, preventing skin aging and stomach cancer. It has been shown to be effective in preventing various cancers such as lung cancer and colorectal cancer.

Blue is also the best medicine for smokers because it lowers cholesterol and prevents cardiovascular diseases such as stroke, and is rich in calcium and potassium, preventing bones, teeth and osteoporosis, and neutralizing tobacco nicotine.

In particular, it is said that greens contain 5.4 times more minerals such as calcium and potassium than laver. Therefore, when they eat green seaweed, they can consume all the nutrients contained in seaweed and seaweed, which is superior to black seaweed in taste and nutrition.

In addition, green seaweed is considered as an eco-friendly and well-being food because it does not use any harmful chemicals of acid, and it is essential to the globalization of seaweed. It is a good raw material that can be used as a resource to solve the problems of inorganic acid, which has been considered as a problem in the production process of black seaweed.

The total yield of dried seaweed in Korea is 19,414,000 velvet per year (260 grams) at 19,300 tons. If the amount of seaweed increases 10% based on the 2009 statistics, the average yield of dried laver is 2,800 won. In the case of 3,500 won, the result of securing a raw material for producing 27.2 billion won of laver can be expected to be 42 billion, or 52.5 billion by increasing the industrial value by 20%. (Shipping price in 2008 is 2,800 won, 3,500 won, best product 4,000 won, and 5,000 won for special processing)

As it is impossible to improve the bitter flavor of seaweed, it is impossible to use more than 20%, so it can be used up to 70% by improving the flavor of seaweed. Soaking for 5 hours improves flavor. It is impossible with sugar.

2. Brown Rice Brown rice 玄 米.

Rice with only rice husk stripped and unrefined.

Compared with white rice, it is less harmful to microorganisms and has good shelf life, but taste is poor and nutrients are not digested and absorbed sufficiently.

Brown rice is cooked twice at normal pressure (常壓), so it does not cook well, so it is better to soak in water for more than half a day first, and the rice is poured at a rate of 1.5 for brown rice 1.

The structure of brown rice (shelled only) consists of a layer of rice bran, which consists of a layer of skin, seed, and stalk, a pear at the end of the grain of rice, and the milk that occupies the rest.

Rice has a thin layered structure, so it is classified into 5 minutes brown rice, 7 minutes brown rice, and white rice depending on how much the film is peeled off during the milling process.

Looking at the ingredients, carbohydrates are 70-85% of the total, followed by protein and fat. Rice contains very low levels of vitamin B ₁ and fat-soluble vitamins, making it difficult to see as a complete food.

In addition, the whitening (精 白), vitamin B _{1 ~} B ₂ is further reduced, and in some villages in Southeast Asia, where rice was used as a staple food in the past, each disease caused by vitamin B ₁ deficiency was commonly observed.

Some countries have developed fortified rice to make up for these shortcomings of rice. Based on US standards, 2 to 4 mg of vitamin B ₁ per pound (453 g), 1.2 to 2.4 mg of vitamin B ₂ , 16 to 32 It should contain mg of niacin, 13-36 mg of iron.

Fortified rice is protected by a collodion membrane, which reduces the loss of water-soluble vitamins in cooking. In the case of ordinary rice, the loss of nutrition is relatively high when the lid of the container is cooked or when more water is added.

In India, 60% of the rice is steamed. In other words, the rice seed with chaff is steamed and dried, and then cooked when necessary. This steaming moves nutrients, including vitamin B ₁ , from the outer layer to my embryos, enhancing the nutrients in the final rice. Steamed rice contains four times more vitamin B ₁ and niacin than rice flour and can reduce the loss of nutrition during cooking.

Roast this brown rice and crush the alpha (expanded foamed) brown rice, which increases savoryness, into powder, and bake it without oiling it with good laver that improves the flavor and improves the tensile strength of dried laver. It is also used as a raw material to make baked laver of vivid blue color with high savoryness.

Cereals are kneaded and dried to apply proper heat without using oil, and the tissue expands and the stiffness increases and the texture gives a crisp texture. It is an additive that provides four important functional properties that provide nutrition.

The ingredients of brown rice are shown in Table 1.

3. Glutinous Rice

It's a rice with a lot of difference between rice and rice. The nature of non-glutinous rice is translucent, whereas the glutinous rice is white and opaque. It is strong in nature and is more digestible than non-glutinous rice. Most of the starch of glutinous rice is made of amylopectin, so if you drop the iodine solution, it turns reddish brown. It is used to crush glutinous rice used as a rice cake, dumpling, terminal, glutinous rice, abbreviation, Sikhye, liquor, red pepper paste and incense. It is used as a raw material to make baked laver with vivid blue color, which is highly sued even if baked without oil with good laver.

If glutinous rice is processed by kneading powder and dried, and applying proper heat directly without using oil, the tissue expands and the stiffness increases and the texture gives crunchy texture, which increases the tension, adds savoryness and increases the crunchyness. It is an additive that provides four important functional properties that provide uniform nutrition.

4-1. 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 widely known that court physicians used green tea as a head medicine for the French Emperor Louis XIV, who was constantly suffering from 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 dioxidation, the residue of active oxygen, which is harmful to our body, is absorbed in our body when it comes out properly, but when it is released in a large amount, the cells are sickened by oxidizing the cells at a high rate.

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.

Green tea contains fat-soluble and water-soluble vitamins, and it is eaten directly in powder rather than indirect way of drinking green tea. If you absorb fat-soluble and water-soluble vitamins by enzymes in your body, you can see many effects in small amount. The demand for new applications is increasing.

Using green tea powder as food improved flavor and delayed decay, adding green tea powder to the milk, and compared to the milk without green tea, the film on the cup delayed the green tea milk.

4-2. Curry (薑黃)

The main ingredient of curry powder is turmeric or turmeric, and its unique flavor and aroma is thymeric. Curcuma extract, which is used as a yellow colorant in various foods and is concentrated, is called curry concentrate and powder is called curry powder.

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

Curry (turmeric) introduced to Japan in the 10th century (Edo period) was an expensive local product of the Okinawa Ryugu Dynasty. Received as a valuable item with the function of our ginseng and red ginseng.

In Japan, the turbulent re-evaluation of the turmeric (Olgeum) has been booming since several years ago, when Okinawa's Dahwasunsun wrote a paper called Ulumgo.

In recent years, the interest and importance of the world are growing so much that there is a license dispute about the research results of Turmeric among many research institutes in India, Japan, Taiwan, USA and Europe.

Turmeric, in particular, has long been known for its good hangover and has been widely used in India as it is scientifically proven and has been found to have a wide range of functions such as anti-bacterial bactericidal and anti-cancer drugs. Its popularity is as popular as the soybean paste miso of our fermented foods.

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 (薑黃) also has a variety of functions. Representatively, it promotes bile secretion and prevents and improves biliary stones, hyperlipidemia, hypertension, and arteriosclerosis by cholesterol dissolving action. And anti-cancer effects.

Turmeric is a yellow powder obtained from the roots of turmeric or Curcuma longa, a tropical shrub of the Ginger family, which inhabit India and Indonesia.

In India and Indonesia, turmeric is considered a sacred spice, especially in India, which is recognized for its social and cultural importance in its cultural and cultural values, which is indispensable in Indian diets. Curry is consumed by 1.2 billion tons, which consumes 2,400,000 tons. Curry, or turmeric, is also widely used.

There are various indications for turmeric, such as hepatitis, cholangitis, jaundice, gastritis, menstrual disorders, hypertension, hypotension, and atherosclerosis. Recently, liver cirrhosis, including chronic hepatitis C, cancer and diabetes It also has a function on efficacy.

4-3. Garlic or Black Garlic.

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 food.

Korean varieties are largely divided into warm and warm lands near the southern coast, and cold lands growing in cold regions of inland and high latitudes.

The Nanji type is an early seed that is planted in August-September and harvested in early May of the following year. The representative local varieties include those planted in Namhae, Goheung, Jeju, and Wando. Han Ji Hyeong is planted between late September and October and is harvested in mid- or late June of next year. It is planted in Geochang, Hamyang, Nonsan, Uiseong, Yeongdeok, Seosan, Danyang, and Ulleungdo. Hanji type does not grow well in the genus, but there are 6 garlics with 6 garlics, which are known to be of high quality.

Common ingredients of garlic 165 ㎉, phosphorus 50mg water 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 0.8g niacin 0.1mg, ash 1.3 g ascorbic acid 7 mg calcium 32 mg waste fraction 10% and the like.

Garlic is effective in protecting erectile function after middle age by clearing blood circulation and blood vessels. Also, a substance called sordinin in garlic has a mysterious power to fill the corpus cavernosum. In one experiment, mice treated with scordinin had a swim duration nearly four times longer than mice without administration, and sperm proliferated significantly. Medicinal garlic is better than garlic with garlic.

Garlic is a powerful tablet that enhances stamina so it remains in the ancient Egyptian pyramid inscriptions. Recently, it is widely used as a medicine or health supplement foods that have effects on improving blood circulation, enhancing energy, and recovering from fatigue. Westerners recognize the effect of garlic, but prefer to eat it as a medicine or health food because of its characteristic irritating smell.

The ingredients in garlic are usually sulfur compounds. Because of this, it has a peculiar smell and can be expected to be effective in preventing cell aging and cancer by its antioxidant activity. The evidence is not clear, but the volatile sulfur compounds produced by grinding garlic can help prevent cancer. In addition, a substance called AHOEN, which is produced secondarily when heated, is known to be effective for atherosclerosis.

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. Aaron Flyshower, a professor of nutrition at the University of North Carolina, published an epidemiological study that found that those 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 studies have shown that raw garlic suppresses cancer progression.

In Korea, a team of professors of philosophy and chemistry at Seoul National University published research findings that garlic's Allicin ingredient has anti-cancer effects against bowel and pancreatic cancer. Reported that the cancer suppresses liver, gastric 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.

 Lowers blood cholesterol Garlic Allicin breaks down cholesterol, lowers blood cholesterol levels and prevents blood clotting. In 1999, Dr. Holger Kizebutter of Haride University Hospital, Germany, conducted a four-year study of 280 people with arteriosclerosis, including hypertension and diabetes. It has been reported that the amount of sediment has been reduced by 2.6% during the investigation.

In addition, a research team at the University of California, Lona Linda, has reported a 60 to 70 percent reduction in bad cholesterol (L D L) and triglycerides when taking 1 gram of garlic extract per day.

Prevent menopausal disorders Garlic stimulates the secretion of sex hormones, activates hormone secretion, and restores ovarian function. Therefore, it is effective for the prevention of menopausal disorders and for reducing the symptoms. It also increases vitamin B1's ability to relieve fatigue and nerve stabilization.It also improves basic fitness, eliminating the symptoms of menopausal fatigue, helplessness, palpitations, insomnia, and loss of appetite. Many men reported menopause after eating a lot of garlic and menstruation started again.

Inhibits skin aging and prevents obesity. Women's common sense of garlic is generally glossy, with no spots, freckles, or fine lines. This is because garlic's cell activation prevents the skin from aging.

In addition, the blood vessels are expanded to improve blood circulation, which promotes the metabolism of the skin, and reduces the old dead skin cells of the skin and makes the base of the skin shiny. In addition, garlic promotes the body's excretion of waste, has an excellent effect on obesity prevention and diet.

Garlic having the same ingredients and functions as above is fermented after a certain period of time by applying a moderate temperature and humidity, the nasty flavor disappears and the color changes to make black black garlic. There are many companies and products that produce fermented black garlic using domestic garlic.

5. Citric acid (枸 酸, citric acid, citric acid).

It is a colorless crystalline organic compound, a kind of carboxylic acid, present in the tissues and body fluids of many animals and plants. Fat, protein, and carbohydrates are one of a series of compounds that appear in the process of converting carbon dioxide and water through physiological oxidation.

Citric acid was first isolated from lemon juice by the Swedish chemist Carr Wilhelm Schlehl in 1784 and industrially produced by fermenting sugar cane or molasses with Aspergillus niger.

Citric acid is used as a component of sugars, soft drinks and metal abrasives. It is used to enhance the stability of foods and other organic substances by inhibiting harmful effects of dissolved metal salts.

Formula C6H8O7. Many seeds and juices contain free acid. Citrus is the Chinese name for citron citron, and is derived from citrus, citrus fruits such as lemons and unripe citrus fruits.

Citric, the English name Citric acid, is also derived from the Greek citrus, citrus. Crystallization in water results in large columnar crystals with one molecule of crystallization.

When heated, it becomes anhydride, which has a melting point of 153 ℃. When the temperature is further raised, it becomes aconitic acid at 175 ° C, and at high temperatures, itaconic anhydride or citraconic anhydride and acetone dicarboxylic acid, which are potential products, are produced.

Soluble in water and ethanol. When microorganisms are cultured using sugar as a substrate, citric acid accumulates in the culture solution, which is called citric acid fermentation. Several culture methods have been studied and now 90% of the world's total citric acid is produced by this fermentation method.

As a microorganism that causes citric acid fermentation, black mold is usually used. Citric acid can be obtained by fermenting at about 30 ° C. for 7 to 10 days in acid (pH 2-3).

In addition, citric acid plays an important role in metabolism of higher animals. It is also known to promote calcium absorption in the body.

It is used as an analytical reagent in addition to adding to juices and soft drinks, or adding a sour taste to pharmaceutical urination beverages. In addition, blood coagulation requires calcium ions, and citric acid is used as a blood coagulation inhibitor because it traps calcium ions.

General features of citric acid.

Citric acid's main role is to recover from fatigue, and citric acid is 10 times more capable of washing blood substances in our body. Especially, the body is acidified by the ingestion of modern meat and instant food. If you change to alkali and combine with citric acid to increase the absorption of calcium, many pregnant women in early pregnancy to find fruit that tastes sour, too, is instinctively looking for citric acid to increase the utilization of calcium.

Finally, citric acid is a harmful product produced by abnormal fermentation of food.

It also acts as a reaction to excrete outside the body, and also has a detoxifying effect. Because it suppresses the growth of bad bacteria in the intestine and increases the disinfection in the intestine, it smoothes the visceral movement, so those who have chronic constipation with heavy purlins underneath always recommend citric acid.

6. Stevioside.

Stevioside is a component of Stevia, a perennial herb of the Asteraceae, which is 200 ~ 300 times sweeter than sugar and maintains sweetness under strong heat.It is native to Paraguay. In Paraguay, stevia is called 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 dry leaf or unrefined extract already has strong odor and low commercial value, so stevia leaf is extracted and purified with hot water, ethanol, methanol, etc. to make high purity products. 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 refreshment. 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 seems to be a highly stable natural sweetener that has not been exposed to side effects, unlike artificial sweeteners that have a sweet taste but have side effects.

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 in place of artificial sweetener and sugar. Compared to the sweet flavor, 1g of calories is very low, 4 calories.

One of the characteristics of stevioside is that it has a strong lasting sweetness.If you put stevioside in your car and drink it in the evening when you drink it in the morning, you will feel sweet when you drink it again, and the sweetness delivered to your partner as a kiss will confirm your functional characteristics as a love potion. When used for washing of the seaweed, the ability to improve the bitter taste of the seaweed was confirmed, and the sugar did not achieve the expected effect.

7. Sulfur.

An oxygen group element belonging to group 6B of the periodic table. Element Symbol S, Atomic Number 16, Atomic Weight 32.066, Melting Point 112.8 ℃ (α), Boiling Point 444.7 ℃, Specific Gravity 2.07 (α), Sulfur has been known for a long time. It is said to be used. Since then, it has been widely used as a medicine or gunpowder.

Sulfur is a mineral that can not be eaten directly by humans and can be eaten by the process of law.

About 40 years ago, a scientist working at a pulp mill found that lignin, an oxygen-containing complex organic substance, was lignin, a wood-based star that formed the same form as DMSO, the sulfur progenitor. It is done.

 Knowing that D M S O is a sulfur that is legally formulated in pines with the same function as sulfur, the research continued to produce non-toxic white powder that has been deodorized and edible sulfur called natural sulfur (Methyl Sulfonyl Methane) M S M ,.

Natural Organic Sulfur Characteristics.

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. In particular, it is distributed in bones, skin, and hair in particular, and due to its deficiency, baldness, keratinization of nail nails, and aging of the skin may also occur.

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 plays an important role in boosting immune cell TNF, and the results of experiments at the Ohio State University in the United States have shown its efficacy, as well as kimchi, miso, soy sauce, cheese, yogurt, etc. Fermented by.

6. The epidermal layer of the living body is made of keratin protein structure, and sulfur amino acid cysteine, which is the main ingredient, cleanses and detoxifies harmful substances accumulated in the skin, and also maintains skin elasticity. It is well known that Collagen is functional, but the sulfur component holds various amino acids that make up the enzyme directly involved in the collagen molecule, and it is very effective enough to be called Beauty Mineral.

7. The sulfur content in garlic has an excellent detoxification effect, so eating it with mustard when eating sashimi is for the purpose of removing poison from food and sterilizing. Thus, green onion and garlic contain a large amount of sulfur It removes various inflammations and sterilizes and stimulates the intestines, releasing toxic gases and wastes in the body and removing chronic stool to clean the body.

8. Save the sperm. Sulfur is an energy source that lights up the mitochondria, the cells in cells, the chips of life of the human body. 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 the mitochondria of sperm fiber candles are injured by pollution poisons, sperm deform, sperm activity decreases, of course, the number of sperm is reduced, and the cells of sperm damaged by pollution poisons are saved 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 nephrophysical carbide, 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, removes toxic gas and stool from the body, cleans the inside of the body by discharging waste products from the whole body. Sulfur amino acid hydrochlorothiazide 4 That is why it is 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 widely used as anticancers, antidotes, muscle pain medications, pain relief agents, antidepressants, inflammation medications, and external skin preparations. Sulfur cosmetics such as collagen, nourishing creams, cleansers, skins, body lotions and shampoos 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. In 1963, Dr. Jacob began to generalize the results of the clinical trials 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 Herschelr conducted a 12,000-year clinical trial at the Kunon University of Science to develop natural, sulfur-free, natural sulfur (MSM), such as snow, as a food product in developed countries, or Medical system is used in various ways.

8. Iodine

Non-metal, almost black crystalline solid, used in medicine, organic compound synthesis, dye production, analytical chemistry, and photography. At room temperature, solid iodine sublimates into dark purple vapors, irritating the eyes, nose and throat. Soluble in alcohol and slightly soluble in water to form a brown solution. When dissolved in carbon tetrachloride and carbon disulfide, it becomes a purple solution.

In nature it is produced only in compound form. Iodine is an iodine ion (I ^-) is included so 50㎎ / t in sea water in a state, a significant amount is found in many natural brine. Iodine is usually found in small amounts in animals and plants, but is very rich in seaweed.

It is distributed as a trace element in rocks but is not concentrated enough to form separate minerals. A large amount of iodine for commercial production is obtained from Chilean saltpeter or nitrate deposits, which are present as solid iodide, especially calcium iodide (Ca (IO ₃ ) ₂ ). French manufacturer Bernard Courtua, a producer of salt stone from seaweed, discovered iodine in 1811 when extracting water-soluble substances from seaweed ash.

Since then, France, Great Britain, and Japan have extracted iodine from seaweed. Iodine is an essential trace component of the human body, which contains about 14 mg of the body, most of which is in the thyroid gland.

The thyroid gland secretes a hormone, especially thyroxine, which contains essential iodine, which keeps all cells in the body normal for metabolism. In the Alps and the Great Lakes of North America, where you do not get enough iodine in your diet, you get iodine with salt that adds about 10 ppm of sodium iodide to sodium chloride.

Iodine deficiency is rare but develops goiter and myxedema. High concentrations of iodine are toxic and seriously damage skin and cellular tissues. Dilute alcohol solution (iodine tincture) or aqueous solution is used as a local disinfectant.

When you make tofu, the foam is a lot of the saponin of soybeans, and excessive consumption of soybean saponin, the body's iodine is released a lot.

The most abundant iodine is seaweed, such as seaweed and seaweed. Iodine is an important component of thyroid hormones and, if lacking, develops hypothyroidism. Therefore, when you eat tofu or soybeans, you should eat algae together.

Iodine can improve the color and flavor of brown rice and glutinous rice, and provide differentiated iodine to the mountainous, inland and Mongolian areas needed for bio-functional use. It is used as a small amount of raw material giving a friendly feeling to primary stevioside.

※ Reference

1. Taste

A general term for the sense of feeling when food is put in the mouth. The main subject of taste is the stimulus transmitted through taste cells, but the sense of smell and touch is also included in a broad sense. Therefore, in addition to the taste components detected by taste cells, odor components, temperature, and viscoelasticity of foods may be included as a kind of taste.

end. Type of taste

Ingredients that can be tasted can be divided into basic and other flavors. The basic tastes are salty, sweet, sour and bitter, which can only be detected by taste cells.

Other flavors include flavor, spicy taste, astringent taste, savory taste, gentle taste, astringent taste, refreshing taste, slippery taste, alkali taste, and metallic taste.

Flavor is a taste that smells and smells, but the rest of the skin has a large percentage of normal skin sensation. Judgment of the taste of the food is delicious or tasteless is made by adding a psychological element to this sense of taste. In particular, it often depends on the habit and taste of each individual's taste.

One). Salty,

It is based on sodium chloride (salt) and has a strong physiological taste. The body contains blood containing saline, which is maintained at a substantially constant concentration. The taste of salt depends on the increase and decrease of this concentration.

For example, when you lose a lot of salt, such as sweating, you will feel that foods with a strong salty taste are delicious. In addition, when you are eating something that is always salty by habit, you do not feel that it is delicious unless it is strong.

In addition, women have a slightly higher concentration of salty tastes in their late periods. The salty threshold is about 0.075% for salt, below which you will feel sweet. Salty has the power to make other tastes more augmented by taste, which is called a contrast effect. Salty is the basis of food taste because it is related to this taste.

2). sweetness.

Sweetness is a taste that many sugars, including sugar, have a strong physiological taste like salty taste. The other flavors have a limited breadth of concentration, but only sweetness feels delicious regardless of the concentration.

Sweet taste has an inhibitory effect on sour taste, bitter taste. When sweetness is added to these flavors, the taste becomes soft. In addition, sweetness has the effect of eliminating strong irritating taste such as alcohol, taste that gives an unpleasant taste to taste, odor (odor), and the like.

The use of sweetness in internal organs, scented fish, meat, processed foods using miscellaneous ingredients is the application of this action. Sweet substances are present not only in saccharides but also in natural sweeteners, including artificial sweeteners.

3). Sour taste

Representative tastes of organic acids contained in vinegar and citrus fruits can be categorized as emotional flavors where taste is dominated by emotions, unlike physiological tastes such as salty and sweet tastes.

A sour taste is a taste which a substance dissociates and produces | generates a hydrogen ion, and a substance of a sour taste exists widely as an acid. Sour taste decreases the sensitivity of the taste when there is tension, while relieving tension or stress.

That's why refreshing mood is caused by sour taste. It also works to relieve salty and alcoholic flavors. The thresholds vary considerably with sour substances, for example 0.035% acetic acid and 0.063% citric acid.

4). bitter.

It is a taste that is hard to get close to among the palate, and the good taste is often acquired by repetitive learning effect. This is why children have a strong rejection of bitter taste.

There are many kinds of bitters such as caffeine, nicotine, and quinine as well as coffee, chocolate, and spices. Examples of the substance include inorganic salts such as magnesium and calcium, and organic substances such as alkaloids, glycosides, and bile acids.

It also burns and starts to carbonize, giving it a bitter taste. A small amount of bitterness deepens the taste of dishes and foods and has the effect of making them delicious. In addition, the bitterness is relieved by its sweetness.

Among the four basic flavors, the bitter taste has the smallest threshold, so it can be felt in trace amounts and has a small allowable concentration range. Therefore, when using bitter substances, careful consideration should be given to the amount used.

I. Etc.

There is a taste produced by the addition of a different stimulus to the original taste, or a physical stimulus to the mucous membrane. Spicy taste is hot and hot by mucosal irritation. Spicy ingredients are used to spice up unpleasant tastes, so spices with spicy ingredients are used.

Astringent taste is caused by the convergence of the mucous membranes of the tongue in the mouth and is caused by tannin-based substances. Persimmons are typical of persimmon flavors.

Arin taste is generally steamed in vegetables and wild vegetables such as bamboo shoots and taro. It is taste of substance expressed. The delicious taste is the broth made by boiling kelp, bonito, and shiitake mushrooms.

It is mainly determined by glutamic acid and nucleic acid-based materials. Many natural foods have delicious flavors. The refreshing taste is refreshing with the palate produced by carbonated beverages, peppermint, sour, cold and cold.

Slippery taste can be felt when oil, oil or colloidal substance is put into the mouth.

Alkaline taste is a kind of fermented taste that gives tasteless taste. The metal taste is called the boiled taste, and this taste is found in water containing a lot of iron. If this taste is present, the food will be tasteless.

All. Aftertaste.

After eating, there are many flavors that tend to be late, or ingredients that tend to stick to the mucous membrane of the tongue. This is especially true of bitterness and convergence.

On the other hand, the case of having a taste that does not feel the taste of a special substance is called blindness. However, the blindness only works for certain substances, so it is normal for taste to be present in regular food. An unblinded substance is called P T C (phenylthioiodine), which was discovered in 1932 by A. L. Fox of the United States.

la. Mutual effect of taste.

Taste has the effect of contrast, rise, suppression. The contrast action is that a strong taste is felt when one taste is added to another.

Salty has this effect with respect to sweet and delicious taste components. Synergy means that the taste is very strong when two or more kinds of the same kind meet. It is in delicious taste, sweet ingredient.

Inhibitor action means that the taste sensitivity is lowered when a taste is added to another taste. That is sour, sweet to bitter.

hemp. Temperature and taste.

Taste depends on how it is felt by temperature. Sweetness feels strongest when food is close to body temperature, and salty tastes stronger as temperature decreases. The bitter taste rapidly increases when it is lower than body temperature, and the sour taste is constant at almost all temperatures. However, as the vinegar contains acetic acid, when the temperature is high, strong stimulation is caused by the evaporation of acetic acid, so that the acidity is likely to feel strong. As such, the four basic flavors are different depending on the temperature.

2.Unit of micron (micrometer)

The specific details for the practice of the invention are provided only to explain the savory and sweet sulfur laver (海 苔) composition and method for producing the same, the scope of the present invention is limited by the specific details for the implementation of the following no.

1. Preparation method of sweet and sulphurous seaweed composition suitable for Japan and China (green tea).

In the first process, selecting and selecting good raw materials,

First, the selected green seedlings were washed with purified water, and the washed green onions were immersed in an aqueous solution of 0.5% stevioside for 2 hours to select and immerse green seedlings.The mixed leafy bodies were selected by mixing 90% by weight of lavered fronds with 10% by weight of immersive greens. Selected and selected glutinous rice flour with 104 micrometers (μm) grains as roasted glutinous rice, and selected and selected brown rice powder with 104 micrometers (μm) grains as roasted brown rice, Select green tea as a high local specialty, select green tea powder with particles of 104 micrometers (μm), select citric acid with purity over 95%, select stevioside with purity over 50%, select, detoxify, preserve And select natural organic sulfur having the function of directly involved in physiological action in the human body and match the color, flavor and local characteristics. Good raw materials were selected and selected by selecting and selecting 30% purity iodine as a small amount of additive by differentiation which improves accessibility.

The second process is to produce a washed mixed leaf body,

The mixed leaf body was washed with purified water to remove foreign substances and washed to produce a washed mixed leaf body. (Use of 0.075-1% of natural salts causes the bitterness of the greens to disappear by the function of elevating the sweetness of stevioside remaining after washing.)

The third step is to produce a cut mixed frond,

Mixed leaf fronds were inserted into a leaf frond cutter rotating at 250 rpm with a power three-phase, five horsepower, and cut to a size of 4040 micrometers (μm) to produce a cut mixed frond.

The fourth step is to calculate the blending ratio of the composition and the water mixture,

The sweet and sweet sulfur laver composition calculates the blending ratio of 40% by weight of matured seaweed mixture and 60% by weight of 100% by weight of the total weight, and the ratio of first producing the watery mixture for the composition is cut fronds. Mixture 69% by weight + glutinous rice powder 7.5% by weight + brown rice powder 10% by weight + green tea powder 9% by weight + stevioside 1.5% by weight + citric acid 0.5% by weight + natural organic sulfur 2% by weight + 0.5% by weight iodine The compounding ratio of the composition composition and the bite mixture was calculated at a total weight of 100% by weight.

The fifth process is to produce a water mixture,

Add a stevioside and iodine equal to the mixing ratio of the fourth step in a water mixer of power three-phase 5-horsepower 250rpm and mix for 20 minutes to form an iodine stevioside mixture, and cut foliar mixture to the iodine stevioside mixture in the same mixer Add the same amount as the compounding ratio of step 4, add glutinous rice flour, brown rice powder, green tea powder, citric acid, and natural organic sulfur to the same amount as the compounding ratio of step 4, and mix them for 15 minutes to produce a water mixture. did.

The sixth process is a step of producing an aged water mixture,

The mixture is placed in a tank and aged at 15 ° C for 6 hours to induce a blue color by iodine and to produce a ripening mixture which neutralizes the viscosity and flavour, which is composed of the mixing of tissues by adhesion and cohesiveness of the raw material. did.

The seventh step is to form a purified water mixture composition,

Water mixing mixer of power three-phase 5-horsepower 250rpm A water mixing mixture of the same amount as the mixing ratio of the fourth step and an integer of the same amount as the mixing ratio of the fourth step were added and mixed for 10 minutes to form a purified water mixing composition.

Eighth step is to form a molding mixture water composition,

75 ml of the purified water mixing composition was put into a 25 cm x 18 cm sized water molding machine, and the molding water mixing composition was formed such that the water was dehydrated and molded and the molding and drying were continuously performed by an automated water molding machine.

The ninth process is to prepare a dry mixed water composition,

The molding mixed watering composition is put into a single sheet of air flowing into each sheet in a warm air dryer and dried at 20 ° C for 25 hours to dry less than 10% of moisture and to form and dry continuously by an automated water molding machine. A dry mixed water composition was formed.

The tenth step is to form a selective compression mixture water composition,

The dry mixed water laver composition was screened by a dry three-phase horsepower 250 rpm dry laver automatic sorting machine, and then the 100-piece laver was selected to form a selective compressed mixed laver composition in which the volume was reduced by compression.

The eleventh process comprises the steps of preparing the packaging compression mixture bite composition,

Selective Compression Blending Composition The steaming composition is powered by 250rpm automatic packaging machine with power three phase and 5hp, while 100 sheets of dried laver is packed by automatic injection of transparent full moisture proof aluminum wrapping paper, and 20 bags are sealed again in a polyethylene film bag. It is a new composition that completely solves the problem of rancidity of seasoned seaweed, which appeared as a problem of Japanese society. Even if you eat it with dry laver, it has a sweet flavor and sweet flavor, but if you use it as a roasted laver on the spot, the sensation increases a lot, and the fresh sense of crunch is better than seasoning laver. Go to Japanese culture that loves tempura and green tea Seaweed, which contains a new composition of seaweed and contains natural organic sulfur in Japanese culture, which has a nationality who loves traditional hot springs, is a product that creates new values as a composition that satisfies the conscious desire for cultural potential. It is a new composition that renews the value of recognition to Japanese and Chinese people who have served green tea as a precious life partner in their lives for thousands of years, and it is a composition that drives the value of new fisheries. A sued and sweet sulfur laver (海苔) composition was prepared, characterized by the step of forming a composition.

2. Manufacturing method of curry and sweet sulfur laver composition suitable for India, Southeast Asia and Okinawa (curry).

In the first process, selecting and selecting good raw materials,

First, the selected seaweed was washed with purified water, and the washed seaweed was selected and selected by dipping the washed seaweed in an aqueous solution of 0.6% stevioside for 3 hours. Selected, Selected and Selected Glutinous Rice Flour with 104 Micrometer (μm) Particles as Roasted Glutinous Rice, Selected and Selected Brown Rice Flour with 104 Micrometer (μm) Particles as Roasted Brown Rice, India, Southeast Asia and Selected turmeric, or curry, as a local specialty with high access to Okinawa, curry powder with particles of 104 micrometers (μm), selected as citric acid with purity of 95% or higher, and stevioside with purity of 50% or higher Natural organic sulfur, which has a function of directly involved in detoxification, preservation and physiological action in the human body, Good ingredients were selected and selected by selecting and selecting 30% purity iodine as a small amount of additives by differentiating to increase functional accessibility according to regional characteristics.

The second process is to produce a washed mixed leaf body,

The mixed fronds were washed with purified water to remove foreign substances and washed washing fronds were produced.

The third step is to produce a cut mixed frond,

Mixed leaf fronum was inserted into a leaf frond cutter rotating at 250 rpm with a power three-phase, five horsepower, and cut into 3350 (8 Mesh) micrometer (μm) sizes to produce a cut mixed frond.

The fourth step is to calculate the blending ratio of the composition and the water mixture,

The sweet and sweet sulfur laver composition calculates the blending ratio of the composition of 30% by weight of matured seaweed mixture and 70% by weight of 100% by weight of the total water, and the rate at which the bite mixture is first formed for the composition of the cut frond is 70% by weight + 5% by weight glutinous rice + 12% by weight brown rice + 8% by weight curry + 2% by weight stevioside + 0.5% by weight citric acid + 2% by weight natural organic sulfur + 0.5% by weight iodine The compounding ratio of the composition composition and the bite mixture was calculated at a total weight of 100% by weight.

The fifth process is to produce a water mixture,

Add a stevioside and iodine equal to the mixing ratio of the fourth step in a water mixer of power three-phase 5-horsepower 250rpm and mix for 20 minutes to form an iodine stevioside mixture, and cut foliar mixture to the iodine stevioside mixture in the same mixer Add the same amount as the compounding ratio of step 4, add glutinous rice flour, brown rice powder, curry powder, citric acid, and natural organic sulfur to each of the same amount as the compounding ratio of step 4, and mix for 20 minutes to produce a water mixture. did.

The sixth process is a step of producing an aged water mixture,

The mixture is placed in a tank and aged at 25 ° C. for 4 hours to induce a blue color by iodine and to produce a ripening mixture which neutralizes the viscosity and flavour, which is composed of the binding of tissues by adhesion from the frond epidermis and cohesion of raw materials. did.

The seventh step is to form a purified water mixture composition,

Water mixing mixer of power three-phase 5-horsepower 250rpm The water mixing mixture of the same amount and the same amount as the mixing ratio of the fourth step and the mixing ratio of the mixing step of the fourth step was added and mixed for 20 minutes to form a purified water mixing composition.

Eighth step is to form a molding mixture water composition,

Water purification mixed water laver composition is 24.5cm × 17cm in width or 80ml by water-steaming molding machine which is scaled up or down depending on usage and business. A molding mixed bite composition was prepared.

The ninth process is to prepare a dry mixed water composition,

The molding mixed watering composition is put into a single sheet of air flowing into a single sheet of air and dried at 25 ° C for 20 hours to dry up to 10% of moisture content and to continuously form and dry by an automated water molding machine. A dry mixed water composition was formed.

The tenth step is to form a selective compression mixture water composition,

The dry mixed water seaweed composition was screened by a power three-phase, two horsepower 250 rpm dry seaweed automatic sorter, and then, a total of 100 seaweeds were collected to form a selective compressed water seaweed composition in which the volume was reduced by compression.

The eleventh process comprises the steps of preparing the packaging compression mixture bite composition,

The selected compressed mixed seaweed composition is packed with 100 sheets of dried laver by autoinjection into a fully automatic moisture-proof wrapping paper with one side or another transparent aluminum foil or polyethylene film with 250 rpm steaming machine with power three phase and 5 horsepower. It is a composition prepared by sealing and packing in one bag in a bag of polyethylene film and binding it in 20 packs. It is used as a spice for Indians who have used curry as a stock for thousands of years. It is a new composition that meets the functional needs and preferences that can be used for various purposes that are accessible to the Okinawans, who symbolized wealth as a treasure of the royal family, and the power of growth in our fisheries as a driving force to create new industry values. Compression blend bites packed into compositions that contribute significantly to the country as Heights of the step of the composition of water of the nature and to prepare a sweet sulfur Kim (海苔) composition.

3. Manufacturing method of sued and sweet sulfur laver composition (black garlic) suitable for Middle East and Central Asia.

In the first process, selecting and selecting good raw materials,

First, the selected green seedlings were washed with purified water, and the washed green onions were selected and selected for 4 hours after immersion in 0.7% aqueous solution of stevioside, and the mixed fronds were selected by mixing 70% by weight laver fronds and 30% by weight of dipping greens. Selected and Selected Glutinous Rice Flour with 104 Micrometer (μm) Particles as Roasted Glutinous Rice, Selected and Selected Brown Rice Flour with 104 Micrometer (μm) Particles as Roasted Brown Rice, India, Middle East and Central Select garlic or black garlic, a local specialty that is accessible to Asia, select garlic or black garlic powder with particles of 104 micrometers (μm), select citric acid with a purity of 95% or higher, and stevio with a purity of 50% or higher. Select and select the side, select and select natural organic sulfur having a function directly involved in detoxification, preservation and physiological action in the human body Awards and had a good selection of ingredients that flavor and purity are selected by screening for 30% of iodine with traces of additives by functional differentiation to increase the accessibility to meet local characteristics and selection.

The second process is to produce a washed mixed leaf body,

The mixed fronds were washed with purified water to remove foreign substances and washed washing fronds were produced.

The third step is to produce a cut mixed frond,

Mixed leaf fronds were inserted into a leaf frond cutter rotating at 250 rpm with a power three phase of 5 hp and cut to 3350 (8 Mesh) micrometer (μm) size to produce a cut mixed frond.

The fourth step is to calculate the blending ratio of the composition and the water mixture,

The sweet and sweet sulfur laver composition calculates the blending ratio of the composition of 30% by weight of matured seaweed mixture and 70% by weight of 100% by weight of the total water, and the rate at which the bite mixture is first formed for the composition of the cut frond is Mixture 67% by weight + 5% by weight glutinous rice + 10% by weight brown rice + 9.5% by weight garlic or black garlic + 3% by weight stevioside + 2% by weight citric acid + 2% by weight natural organic sulfur + 1.5% by weight iodine Mixing so as to calculate the composition ratio and the mixing ratio of the water mixture to a total weight of 100% by weight.

The fifth process is to produce a water mixture,

Add stevioside and iodine equal to the mixing ratio of the 4th process in a water mixer of power three-phase 5-horsepower 250rpm and mix for 30 minutes to form an iodine stevioside mixture, and cut foliar mixture to the iodine stevioside mixture in the same mixer Add the same amount as the compounding ratio of step 4, add glutinous rice flour, brown rice powder, garlic or black garlic powder, citric acid, and natural organic sulfur to the same amount as the compounding ratio of step 4, and mix for 30 minutes A mixture was produced.

The sixth process is a step of producing an aged water mixture,

The water mixture is placed in a tank and aged at 5 ° C. for 8 hours to induce a blue color by iodine and to produce a ripening water mixture that neutralizes the viscosity and flavour, which is composed of a mixture of tissues caused by adhesion from the frond epidermis and cohesion of raw materials. did.

The seventh step is to form a purified water mixture composition,

Water mixing mixer of power three-phase 5-horsepower 250rpm The water mixing mixture of the same amount and the same amount as the mixing ratio of the fourth step and the mixing ratio of the mixing step of the fourth step was added and mixed for 20 minutes to form a purified water mixing composition.

Eighth step is to form a molding mixture water composition,

Molding and drying of the water-mixed water laver composition 24.5cm × 17cm long or 80ml with a water laver molding machine that adds or subtracts the size according to the use and business purpose. A molding mixed water composition was prepared to make it.

The ninth process is to prepare a dry mixed water composition,

The molding mixed watering composition is put into a single sheet of air flowing into a single sheet of air and dried at 25 ° C for 20 hours to dry up to 10% of moisture content and to continuously form and dry by an automated water molding machine. A dry mixed water composition was formed.

The tenth step is to form a selective compression mixture water composition,

The dry mixed water seaweed composition was screened by a power three-phase, two horsepower 250 rpm dry seaweed automatic sorter, and then, a total of 100 seaweeds were collected to form a selective compressed water seaweed composition in which the volume was reduced by compression.

The eleventh process comprises the steps of preparing the packaging compression mixture bite composition,

Selective Compression Blending The seaweed composition is packed with 40 sheets of dried laver by automatic injection into a fully-moisture-proof wrapping paper with 250 rpm steaming automatic packaging machine with a power three-phase 5 horsepower or 250 rpm laver automatic packaging machine. The Middle East, which has a history of controlling distribution in the country as a food that senses garlic's efficacy and improves energy since 2000 years. New uses of garlic and sulfur, a new composition with flavor and function to help digest and detox meat as an essential companion to polygamy institutional culture with garlic and sulfur which are culturally accessible to Central Asians The composition of this product keeps the savory, sweet and light flavor for a long time even when stored and stored at room temperature. The new dry seaweed composition is a composition suitable for Middle Eastern and Central Asian traits, culture, race and dietary practices. A sued and sweet sulfur laver composition was prepared.

4. Method for producing sweet and sweet sulfur laver composition suitable for the outback of the global village (iodine).

In the first process, selecting and selecting good raw materials,

The UN's Red Cross, UNICEF, and the MSF have their own peace and peace for the purpose of opening up co-existence with people living in remote remote areas of the sea and in remote civilizations. Essential iodine is an essential item that wants to support well-being by supporting a lot of materials and manpower that connects life with a strategy. Until now, iodine salt was provided, but a new laver composition containing iodine, sulfur, starch and various minerals The selected seaweed was washed with purified water, and the washed seaweed was selected and selected by immersing the washed seaweed in an aqueous solution of 1% stevioside for 5 hours, and the mixed leaf body was selected by mixing 30% by weight of laver leaf and 70% by weight of green leaf. Selected and selected glutinous rice flour with 104 micrometer (μm) grains Selected and selected brown rice flour with 104 micrometer (μm) particles as roasted brown rice, green tea, green tea powder with 104 micrometer (μm) particles, and selected as citric acid with purity over 95% Select and select steviosides with purity over 50%, select natural organic sulfur that has the function of directly involved in detoxification, preservation and physiological action in the human body Good raw materials were selected and selected by selecting and selecting 40% iodine with purity as a trace additive by differentiation to improve accessibility.

The second process is to produce a washed mixed leaf body,

The mixed fronds were washed with purified water to remove foreign substances and washed washing fronds were produced.

The third step is to produce a cut mixed frond,

Mixed leaf fronum was inserted into a leaf frond cutter rotating at 250 rpm with a power three-phase, five horsepower, and cut into 3350 (8 Mesh) micrometer (μm) sizes to produce a cut mixed frond.

The fourth step is to calculate the blending ratio of the composition and the water mixture,

The sweet and sweet sulfur laver composition calculates the blending ratio of the composition consisting of 35% by weight of matured seaweed mixture and 65% by weight of 100% by weight of the total water, and the ratio of first producing the watery mixture for the composition is cut fronds. Mixture 73% by weight + 5% by weight glutinous rice + 5% by weight brown rice powder + 5% by weight green tea powder + 3% by weight stevioside + 2% by weight citric acid + 2% by weight natural organic sulfur + 3% by weight iodine The compounding ratio of the composition composition and the bite mixture was calculated at a total weight of 100% by weight.

The fifth process is to produce a water mixture,

Add stevioside and iodine equal to the mixing ratio of the 4th process in a water mixer of power three-phase 5-horsepower 250rpm and mix for 30 minutes to form an iodine stevioside mixture, and cut foliar mixture to the iodine stevioside mixture in the same mixer Add the same amount as the blending ratio of the 4th step, add glutinous rice flour, brown rice flour, green tea powder, citric acid, and natural organic sulfur in the same amount as the blending ratio of the 4th step, respectively, and mix for 10 to 30 minutes Generated.

The sixth process is a step of producing an aged water mixture,

The water mixture is placed in a tank and aged at 5 ° C. for 12 hours to induce a blue color by iodine and to produce a ripening water mixture that neutralizes the viscosity and flavour, which consists of the mixing of tissues due to adhesion from the frond epidermis and cohesion of raw materials. did.

The seventh step is to form a purified water mixture composition,

Water mixing mixer of power three-phase 5-horsepower 250rpm The water mixing mixture of the same amount and the same amount as the mixing ratio of the fourth step and the mixing ratio of the mixing step of the fourth step was added and mixed for 20 minutes to form a purified water mixing composition.

Eighth step is to form a molding mixture water composition,

Forming the water-mixed water laver composition by adding 70 ml to a water laver molding machine that is 25 cm × 18 cm horizontally according to the use and business purpose and dehydrating the water and forming and drying continuously by an automated laver molding machine. The mixed bite composition was comprised.

The ninth process is to prepare a dry mixed water composition,

The molding mixed watering composition is put into a single sheet of air flowing into a single sheet of air and dried at 30 ° C for 15 hours to dry less than 10% of water and to form and dry continuously by an automated water molding machine. A dry mixed water composition was formed.

The tenth step is to form a selective compression mixture water composition,

The dry mixed laver composition was screened by a dry three-phase 250 horsepower dry laver automatic sorting machine, and then selected by ten pieces to form a selective compressed mixed laver composition which reduces the volume by compression.

The eleventh process comprises the steps of preparing the packaging compression mixture bite composition,

Selective Compression Blending The seaweed composition was packaged into 10 packs of 10 sheets of dried laver by auto-injection in a single-sided or on the other hand transparent aluminum foil or polyethylene film with 250 rpm of power three-phase 5-horsepower in a transparent aluminum foil or polyethylene film. It is a new economical composition that does not have bitter taste even if the amount of seaweed is increased according to the content of stevioside. It is a functional seaweed that contains iodine and sulfur that connects life to people without knowing the sea by buying crunchy meat even if it is baked at temperature.This area is a material of life that conveys new civilization and our culture. New long-lasting sweet, sweet and plain flavor Sue is a sweet and sulphurous seaweed composition characterized by the step of preparing a packaged compressed mixed bite composition with a composition having an effect and flavor that meets functional tastes for various uses with high accessibility that meets the remote culture of the global village. Prepared.

Longevity is the greatest desire among humans. It is an absolute desire that is irrelevant to race, gender, and age. It is one of the policies that society and the nation pursue with the desire of life. The interest in the well-being industry, which is developed by understanding and imitating the food and culture of Jangsu Village, has become the axis of the company as a new growth engine.

Korea is one of the world's five largest tidal flats, with geographic and environmental conditions. In the west of the country, high quality loess, with well-developed loess, flows into clean area tidal flats to form rich minerals. It is a blessed land tidal flat with our own assets that others do not have as an ecological treasure.

The world envious and pays attention to Korean tidal flats with such conditions, including laver and seaweed, which are long-lived foods related to well-being and growing in clean areas rich in minerals. Hanaro Seaweed is divided into seasoned seaweed, which has been processed into salt and oil and is temporarily seasoned with salt and oil, making it one of our traditional foods. It is a representative product of our nation.

The seaweed industry with such conditions has purchased dried seaweed producers, which have been mechanized by the traditional method of making seaweed by processing raw seaweed, and dried seaweed. It is divided into seasoned laver processor which is processed with salt and oil, and it is divided into market which produces and processes. The seasoned seaweed producers will be re-supplyed by aquatic product brokers to develop new products that improve the nature of seaweed as a type of distribution to the wholesale and retail stores by improving flavor by simple processing by salt, oil and heat. The industrial structure is far from being possible.

Under these conditions and conditions, the number of dried seaweed and seasoned seaweed increases every year. As of 2004, the number of dried seaweed is at the top. After 2000, the impression was that it was somewhat out of the decrease due to the increase of laver rice laver after 2000, but now it is completely stagnant. It is not growing compared to seasoned laver, and the price of dried laver and dried laver has been around for 5 years. It is confirmed that aerial photographs are decreasing the number of seaweed farms in the country as a result of the decrease in income of the original producers in the frozen state.

When seaweed is attracting worldwide attention as a well-being product, neighboring China produces large quantities of dried seaweed, mainly in Jiangsu province, and exports 10,000 tons, mainly to Europe, the Americas, and Southeast Asia. .

Only 200 laver producers are active, with annual output of more than 1 billion yuan, with exports to more than 20 regions, including the United States, the EU, Canada, Brazil, Taiwan, Hong Kong and Southeast Asia, with annual exports of $ 45 million. Japan, which is a large consumer of seaweed, is the largest seaweed processing company in China, and Nantong Sea Sea Products (www.haidafood.com), a joint venture with China. Dry seaweed, seasoned seaweed, and roasted seaweed are annually producing 185 million pieces and secondary processing amounting to 7 million pieces, making the leap into the world of Shanghai.

On the other hand, the Korean government encourages production while funding original producers and supports the price of wrapping paper through local governments, but the income decreases due to freezing and falling prices caused by seaweed demand, which reduces farming. As a result of the loss of motivation, the phenomenon is becoming an unpredictable social problem for our traditional seaweed industry.

Seaweed, which is the flower of the tidal flat industry with the envy of the world, is in crisis, and it is a good way to solve the problem in the farms that produce raw grass to solve this problem. Recovering lost numbers as a way to solve the problem, and creating a new demand to develop a new product with a variety of values to secure competitiveness is an absolute problem that must be prioritized. It is a high value onset.

The principle of economic growth in the free market is that the merchandise is directly proportional to the profits of demand. Wherever there is a profit, people and other shoes gather, and the production automatically increases when people and shoes gather. In the problem of the applicant, it is the applicant's judgment that the production of seaweed is determined by the producer's profit and cannot be solved artificially.

If you develop a composition of various uses for new seaweed and the ability to create new demand on its own, demand will automatically increase, and if demand increases, income will rise and competition will occur where income increases, and competition will be more. R & D investments are made in industries where good quality and more services are created and income is increased, and the profits generated here are the cycle of return to society through the state.

In this cycle, there are states, social and public and general enterprises. Among the cycles of circulation that will drive the growth of the laver industry, the real thing is a new product. Developing new products that are capable of generating demand on their own.

When we think about what is different from our current seaweed compared to seaweed from 100 years ago, and what is different from seaweed supplied by neighboring countries, we can get the right answer. Our traditional seaweed, which has the same meaning as produced, loses its price competitiveness compared to emerging countries, and the decline in external demand reduces the profits and incentives, thereby degrading the value of the seaweed industry. It becomes.

Japan, which is the world's longest-lived country and has the highest demand for seaweed, has gradually reduced the demand for seasoned seaweed to prevent oil loss and the damage of sodium from salt, while dried seaweed at a discounted price. Imports, and this is a phenomenon that continues all over the world, including Southeast Asia.

The $ 45 million laver exported from neighboring China is the quantity and market we need to export. If we have a product that is more competitive than China, $ 45 million is our market and our product.

In this global environment, our tidal-flat industry faces the absolute necessity to challenge the novelty of developing new aggressive products, and the conditions of competitive development products that create new demand are the safety and novelty of familiarity, intimacy and intimacy. A product that has a value that expresses self-satisfaction as a desire for challenging display is a condition of the product selected by the consumer.

The present invention is based on the safety without changing the image by the tradition of seaweed, and it is characterized by the safety and friendliness of participating in cultural potential consciousness by adding familiar local specialties as raw materials, and satisfying the visible needs. It adds functional ingredients based on historical information, so it is a new composition composed of harmony and rationality that raises the satisfaction of consciousness by presenting expectations of physiological needs.

To be more specific, one of the urgent problems to solve the current problems with seaweed is dry seaweed, which eliminates the loss of oil and damage caused by sodium. The market needs a new product that creates a new composition with flavor and causes demand for the product by differential mystery to recover and maximize the market.

The knowledge that exists in the world is now shared by everyone, and seasoned seaweed, which enhances the flavor with oil and salt, is popular through the spread of sodium and oil. In this sharing era, we indirectly experience that seasoning Kim is a product of disbelief that is dismissed by consumers.

The solution to this problem requires the formation of a new dry seaweed composition that improves the essential properties of dry seaweed and improves the functional characteristics and popular world flavors pursued by well-being culture. Conditions for forming new compositions based on new flavors and conditions with improved accessibility by familiarity that can be supplied to anywhere in the five oceans and six major stocks, and different storage by safety This is the maximum condition for the globalization of seaweed.

The present invention needs to know the history of seaweed in order to globalize seaweed, and seaweed is a native of Northern Europe for more than 700 years. The seaweed that they have selected and used has been grown under the wisdom of our ancestors under the name of aquaculture, and we have developed dry seaweed that can be used all the time. It is an invention that creates new industrial value of flower and seaweed of tidal flat industry by creating new composition with high discriminatory access by using local specialty products as additives. Applicant loves our seaweed and expresses seaweed as flower of tidal flat industry for the first time. We want to be the property of the nation.

The present invention is an invention that creates a new industrial value of the flower, seaweed of the tidal flat industry to create a composition with a popular flavor, leaving the sweetness lingering after choosing the flavor and aroma preferred in the global table with new additives.

The present invention has changed the perception that the composition of dried laver until now is only seaweed, which is seaweed, and by adding new raw materials to create a new composition with new functions and flavors, the flower of the mudflat industry, seaweed (海苔) Is an invention that creates new industrial values.

The present invention creates a new industrial value of the flower and seaweed of the tidal flat industry by creating a new composition with improved flavor and function by using the characteristics of seaweed in the seaweed and the bitter taste of the legal organic sulfur in water. It is an invention to make.

The present invention is to create a new industrial value of the flower, laver of the mud flat industry by forming a new composition that recovers the tensile strength lost by the processing of water laver, the main raw material as an additive.

The present invention is an invention that creates a new industrial value of flowers, seaweed of the mud flat industry by forming a new composition that is suitable for preservation and transportation at room temperature in a package suitable for long distance transport.

The present invention is an invention that creates a new industrial value of flowers, seaweed of the tidal flat industry by forming a new composition in accordance with the characteristics of the five oceans and six major provinces by adding or subtracting the amount of additives to be added.

The present invention is more specifically presented in order to create a new seaweed composition in accordance with the preferences of the five oceans and six major stocks, especially Japan, China, India and Southeast Asia, the Middle East and Central Asia. In order to create new industrial value of the flower and seaweed of the tidal flat industry by creating a composition that enhances accessibility and relieves fear of newness, it is used as an additive to green tea, which has been used as a life partner in Chinese and Japanese life for hundreds of years. Invention.

When the customs barrier is realized in the Comprehensive Economic Partnership Agreement (CEPA) between Korea and India using the curry used by Indians and Japanese Okinawa people for the longest time, 1.2 billion Indians and Japanese Okinawa It is an invention that creates a new industrial value of the flower, seaweed of the tidal flat industry by forming a composition that solves the fear of novelty with the composition that is most accessible to phosphorus.

Steaming rice and lamb can be eaten using additives of garlic or black garlic, which has been used as an energy enhancer for thousands of years in the Middle East and Central Asia, where the government is leading the way of eating better as a resource-rich country. It is an invention that creates a new industrial value of flowers and seaweeds in the mud flat industry by creating a new composition with the characteristics of eliminating the toxicity by the function of sulfur by enhancing accessibility by sea.

Rejection of the present invention and adaptation to the geographic environment does not obtain iodine in the diet, so that the medicines that maintain life in the remote villages and iodine-deficient areas of the country where the UN and international organizations participate in policy and cultural participation By forming a new composition containing iodine and sulfur as a composition having a function, to provide iodine salt, which is the composition of the present invention to provide iodine salt in the international organization so far, causing the Korean Wave by our superior tradition It is an invention that creates a new industrial value of flowers, seaweed, of the tidal-flat industry to form a new composition.

A new composition that uses the present invention for a new purpose by using new functional properties. It is a new composition that has solved the inconvenience of eating by hand due to oil and salt so far. It is an invention that creates a new industrial value of flowers and seaweed of the tidal flat industry by forming a composition for a new use that can be carried and eaten anywhere while traveling or at work or outdoors.

end. Industrial economic value made of the present invention.

1. The value of the increase in the flavor changes of the blue.

Seaweed is a seaweed that has a variety of nutritional ingredients and does not need acid treatment compared to black laver, and neutralizes the bitterness of seaweed by steeping in stevioside, and mixes brown rice, citric acid, and glutinous rice to sue the seaweed and tastes sweet. Based on this, the effect of the present invention, which is improved by the flavor giving the mouth a bitterness, can be calculated as follows.

Korea's gross yield of dried seaweed is 7,4184,000 velvet (260g per speed 260g) to 19,300 tons. If the amount of seaweed increases 10% based on 2009 statistics, the average yield of dried laver is 2,800 won. In the case of 3,500 won, the result of securing a raw material for producing 27.2 billion won of laver can be expected to be 42 billion, or 52.4 billion by increasing the industrial value by 20%. (Shipping price in 2008 is 2,800 won, 3,500 won, best product 4,000 won, and 5,000 won for special processing)

2. Environmental value resulting from the elimination of acid treatment of seaweed.

The use of seagrass without the need for acid treatment used in aquaculture to produce good seaweed has the economic value of maintaining a clean ocean environment and increasing the value of commodities that relieve acid anxiety.

3. The value of the goods to relieve the anxiety of sodium.

We usually eat a lot of sodium-rich foods. One ramen soup exceeds the WHO's recommended sodium content, and kimchi and soy sauce contain processed sodium. Seasoned seaweed adds salt. It is true that provides a cause.

If the flavor is superior to seaweed, which does not damage sodium, the demand is automatically generated, and if we recover the lost market with a new seaweed with sweet flavor and recover the lost market, 45 million annually Can secure a fire export market.

4. Social value of raw materials.

The source of the raw material used in the present invention is the seaweed, that is, the seaweed uses the waterweed grown on the tidal flat on the west coast, green tea is used in green tea at 600 altitude above sea level in Jeju, and the curry is a curry grown in Jindo, Jeonnam. The stevioside is processed and used in cultivated in Jeonbuk, and garlic used in cultivated in Uiseong and Gyeongnam Namhae mountain of Gyeongbuk, so a new addition occurs due to seaweed (海苔).

5. The value of demand for new uses.

The present invention has been developed as a function of creating a demand for a new use for Europe and nomads whose meat is a stock as a result of the expectation of creating a new demand for the discovery of the use of the composition of the present invention for the purpose of stacking meat. The industrial effect of this is the flower of the tidal flat industry, and the demand that is indispensable on the table of the global village will be an invention that greatly contributes to the country.

6. Social value due to such sales increase.

It is a tidal flat industry that generates social value by 1) increasing employment, 2) increasing income, and 3) increasing tax revenues.

I. Conclusion.

Applicant of the present invention registered patents for the invention of special products for the creation of new value to resources by one village and one country to improve the efficiency of our country and participate in the construction of the Republic of Korea, Korea with advanced developed technology of foreign countries. In order to prevent our specialties from being bound by foreigners' patents, we have applied for advance applications.

In order to accelerate the success of the savory and sweet sulfur laver composition of the present invention as a global new product, it is necessary to promote the world's pride of pride of clean tidal flats, and to produce sweet and sulphur produced from raw materials produced in such tidal flats. The seaweed composition needs to show the excellence of the product due to the differentiation from any seaweed, and this is a public promotion led by the state, and the seaview of seaweed, the seaside experience of seaweed, etc. Since the public and sales offices with the establishment of the closest to the tidal flats from the international airport is operated by the central and local governments or public organizations, the composition of the present invention will be ensured the success of promoting the success by environmental effects.

The present invention is to develop new products most necessary for the growth of our seaweed industry. The new composition of the present invention provides the accessibility of its ability to restore its competitiveness in the international market and the rancidity and salt of essential oil of seaweed. The new flavor of sweetness remaining in the mouth with the distinctiveness and popular world flavor that has solved the problem of the problem, and the effect that shows the image that reappears the taste after eating is the effect that cleans the mouth. People who once eaten with a composition having a healthy life that can be carried and eaten outside the table as a life partner for the health of the present invention due to the composition of the present invention, the tidal-flat industry grows greatly and absorbs a lot of manpower. It will be an invention that contributes to the country.

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. 1 relates to a method of producing a sweet and sweet sulfur laver (海苔) composition.

Claims (2)

Sue and sweet sulfur laver composition is 53 to 90% by weight of the cut frond mixture, 10 to 1% by weight glutinous rice powder, 20 to 1% by weight brown rice powder and 9.5 to 1% by weight of any one of green tea powder or curry powder or black garlic powder 10 to 90% by weight and 90 to 10% by weight of the fermented water mixture containing 3 to 0.8% by weight of stevioside, 2 to 0.1% by weight of citric acid, 2 to 0.1% by weight of natural organic sulfur and 0.5 to 6% by weight of iodine Sweet and sweet sulfur laver composition containing 100% by weight. Sue and sweet sulfur laver composition characterized in that it comprises the following steps (1) to (11): (1) is a step of selecting a good raw material to select seaweed fronds and green seaweeds of red algae, immersed selected seaweeds in 0.3 to 2% aqueous solution of stevioside for 1 to 5 hours to select the immersion seaweed, Produce and screen mixed mixture of 1% by weight to 1 to 99% by weight of immersion green, roasted glutinous rice powder, roasted brown rice powder, green tea powder or curry powder or garlic powder or black garlic powder with particles of 173 to 104 micrometers. Select, select citric acid with purity of 95% or higher, select stevioside with purity of 50% or higher, select edible natural organic sulfur, select and select iodine with purity of 30-30%, Selecting and selecting a good raw material for selecting an integer without water; (2) is a step of producing a washed mixed leaf body to wash the mixed leaf body of the step (1) to the purified water, the step of adding a natural salt to produce a washed mixed leaf body containing 0.075 to 1% salt; (3) is a step of producing a cut mixed frond to put the washing mixed frond of the step (2) into a power cutter of 250 rpm power to cut to a size of 11100 to 1900 micrometers to produce a cut mixed frond; (4) is a step of calculating the blending ratio of the composition and the water mixture, the composition using the raw material of the step (1) is 53 to 90% by weight of the cut leaf mixture, 10 to 1% by weight of glutinous rice flour and 20 to 1% by weight brown rice flour %, Green tea powder or curry powder or black garlic powder, 9.5 to 1% by weight, 3 to 0.8% by weight stevioside, 2 to 0.1% by weight citric acid, 2 to 0.1% by weight of natural organic sulfur and 0.5 to 6% by weight iodine Calculating a blending ratio of the composition and the water-based mixture containing 10 to 90% by weight of the aged water mixture and a total weight of 100 to 100% by weight; (5) is the step of producing a water mixture, the stevioside and iodine of step (1) in the same amount of the mixing ratio of (4) in the water mixing mixer of the power 250rpm respectively and mixed for 20 to 30 minutes to iodine stevioside mixture (3) was added to the same amount as the blending ratio of (4), glutinous rice flour, brown rice flour, green tea powder or curry powder or black garlic powder, citric acid, natural organic sulfur To each of the same amount as the mixing ratio of (4) and mixing for 10 to 30 minutes to produce a water mixture; (6) is a step of producing a matured water mixture, the water mixture of step (5) is put into a tank and aged for 1 to 48 hours at 25 to 15 ℃ to produce a mature water mixture; (7) is the step of preparing the water-mixed water mixing composition of the above step (6) into the water mixing mixer of the step (6) into a water mixing mixer of the same amount as the mixing ratio of (4) in the mixing ratio of (4) to 10 to 20 minutes Mixing to form the purified water mixture composition: (8) is a step of forming a molding mixing water composition to put 60 ~ 90ml of the water mixing composition of step (7) in a water molding machine based on 30cm × 23cm in height, and dehydrated to form Formulating a molding mixing bite composition with the automated machine; (9) is a step of forming a dry mixed water composition, the molding mixture water composition of the step (8) is put into the stage by flowing air one by one in the dryer one by one dried at 10 to 40 hours at 15 to 30 ℃ water content 10% Drying to below and forming a dry mixed bite composition by an automated machine; (10) is a step of forming a selective compression mixed water composition, step (9) to form a selective compressed mixture water composition to collect 10 to 100 pieces of the dry mixed water composition of step (9) with a dry steam automatic separator at a power of 250rpm; (11) is a step of forming a packaging compression mixing water composition, comprising the step of forming the compression compression water composition of the selective compression mixture water of the step (10) with aluminum foil or polyethylene film with a steam automatic packaging machine of 250 rpm power Sue and sweet sulfur laver composition and its manufacturing method characterized in that.

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