KR101220483B1 - Seasoned laver using Eriobotrya japonica and its method - Google Patents

Abstract

The present invention relates to seasoned seaweed using a loquat tree and a method of manufacturing the same, and more particularly, by using loquat powder obtained from the leaves of loquat tree, it is useful for health and inhibits the rancidity of seasoned seaweed to increase storage. It relates to seasoned seaweed and a method for preparing the same.
Seasoned seaweed of the present invention is formed by applying a seasoning sauce mixed with loquat powder, salt and sesame oil obtained from the leaves of the loquat on the surface of the seaweed.

Description

Seasoned laver using the loquat and its manufacturing method {Seasoned laver using Eriobotrya japonica and its method}

The present invention relates to seasoned seaweed using a loquat tree and a method of manufacturing the same, and more particularly, by using loquat powder obtained from the leaves of loquat tree, it is useful for health and inhibits the rancidity of seasoned seaweed to increase storage. It relates to seasoned seaweed and a method for preparing the same.

Seaweed is also called Haitai, Haeui, Ecklonia, and has been used as a source of minerals, dietary fiber, seasoning sauce, and nutrition along with seaweed such as seaweed and kelp. There is also a growing interest in this regard.

Seaweed has a structure similar to agar and contains about 40% of polysaccharides and 6% of sulfate groups, and thus shows various functionalities such as antibacterial and anti-tumor effects. It is very valuable as a dietary fiber which is not used and its viscosity is high, so its use as a physical excipient is also high.

In addition, laver contains high quality protein, contains a lot of vitamin A matrix such as carotene, vitamin B complex, vitamin C and calcium, and is known as a good food for preventing atherosclerosis, multi-blood, stroke and dizziness. .

This laver has a unique appetite and flavor. The savory flavor is due to cystine, aspartic acid, etc., and it is good to have a black and glossy color, high fragrance, and turn to cyan when roasted.

The processed laver products in Korea are dried laver dried by herbaceous ginseng and dried seasoned laver by adding cooking oil and salt to dried laver.

 Conventional seasoned laver is processed seasoned with seasoning, salt, etc. after being treated with dried laver, which is insufficient to satisfy the purchasing needs of consumers seeking economic improvement, food culture level and diversification. There is a need for developing a multi-faceted method of use.

Meanwhile, loquat ( Eriobotrya) japonica ) is a deciduous arborescent belonging to the Rosaceae family, covered with light brown wheat, and its fruit is used for food. Shimizu et al. Have shown that loquat leaves have anti-inflammatory effects (Chem Pharm Bull (Tokyo) 1986 Jun: 34 (6): 2614-7), and Jung et al. It has been reported that methyl alcohol extract has antioxidant activity (Arch Pharm Res 1999 Apr: 22 (2): 213-8). Shaw et al. Analyzed the organic acid and sugar components of the extracts of the loquat leaf by high pressure liquid chromatography (J Sci Food Agric 1981 Dec: 32 (12): 1242-6). Carotene and vitamin A concentrations in tree leaves have been measured (Arch Latinoam Nutr 1995 Dec: 45 (4): 336-9).

Currently, loquat leaves are widely used as a potted tea for drinking, according to Dongbogam. These loquat leach liquids clear the lungs, act as antitussive sputum, strengthen the stomach, and promote metabolism smoothly. (Agreement liquidation version).

As patents related to loquat, Korean Patent Publication No. 96-4026 describes a vascular inhibitor composition containing ursolic acid obtained from loquat leaves, and Korean Patent Publication No. 92-8844 and Korean Patent Publication No. 2000- 37680 describes a method for producing a bipa tea.

However, there are no techniques for applying loquat to seasoning laver yet.

The present invention has been made to improve the above problems, by adding a useful ingredient of loquat to seasoning laver to provide a seasoning laver and a method for producing the same, which is useful for health and inhibits rancidity and increases storage. There is a purpose.

Seasoning laver of the present invention for achieving the above object is characterized in that formed by applying a seasoning sauce mixed with loquat powder, salt, sesame oil obtained from the leaves of the loquat on the surface of the laver.

The loquat powder is characterized in that obtained by drying and grinding the leaves of the loquat.

And seasoning laver production method of the present invention for achieving the above object is a sauce preparation step of preparing a seasoning sauce by mixing the loquat powder obtained by drying and grinding the leaves of loquat, salt and sesame oil; An application step of applying the seasoning sauce to the surface of raw laver; It characterized in that it comprises a; processing step of baking the raw seaweed.

The raw seaweed of the coating step is a washing step of washing and then cutting the collected seaweed vinegar, the first drying step of the natural drying of the chopped raw grass, and the dried vinegar after the first drying step to the loquat leaf extract It is manufactured by performing a immersion step to be immersed, and a second drying step to dry by molding the immersed raw grass.

As described above, according to the present invention, by containing the loquat powder in the sauce applied to the raw seaweed, it is very beneficial to health.

In addition, it is expected that the shelf life can be increased by preventing the rancidity of seaweed seasoned by the active ingredient of loquat.

Hereinafter, the seasoning laver and the manufacturing method of seasoning laver using the same according to a preferred embodiment of the present invention will be described in detail.

Seasoned seaweed according to an embodiment of the present invention is formed by applying a seasoning sauce to the surface of the seaweed. Seasoning sauce is obtained by mixing loquat powder, salt and sesame oil. 0.2 to 20 parts by weight of loquat powder and 30 to 60 parts by weight of sesame oil are mixed with 100 parts by weight of salt.

Loquat powder applied to the present invention can be obtained from the leaves of the loquat, for example, the leaf of the loquat can be dried and pulverized to obtain loquat powder. In addition, a variety of methods can be used to make powder from the leaves of the loquat. In addition, the extract extracted by adding the extraction solvent to the leaves of the loquat tree can be obtained in powder form through filtration, vacuum concentration or freeze drying, spray drying.

Loquat ( Eriobotrya) japonica ) is a deciduous arborescent belonging to the Rosaceae family, covered with light brown wheat, and its fruit is used for food. Such loquat trees are known to have various effects. Therefore, seasoning laver of the present invention contains a useful component of loquat tree is very beneficial for health. In particular, anti-inflammatory, antibacterial, and antioxidant activity of the leaves of the loquat is expected to prevent the oxidation of seasoned seaweed, which is prone to rancidity. This can prevent the deterioration of seasoning laver can greatly increase the storage.

Hereinafter, the manufacturing method of seasoning laver of this invention is demonstrated.

First, a seasoning sauce is prepared on the surface of the raw seaweed. Seasoning sauce is made by mixing loquat powder with salt and sesame oil. 0.2 to 20 parts by weight of loquat powder and 30 to 60 parts by weight of sesame oil are mixed with 100 parts by weight of salt.

The prepared seasoning sauce is applied to the surface of the raw laver. At this time, the raw laver can be used a conventional dry laver, but preferably contains a loquat leaf extract extracted from the leaves of the loquat.

To this end, the raw laver can be obtained by the following method. A washing step of washing and then cutting the collected raw seaweed; a first drying step of naturally drying the cut raw grass; and an immersion step of immersing the dried grass after the first drying step in a loquat leaf extract; It is prepared by performing a second drying step of drying, shaping and drying the immersed raw grass.

Specifically, the primrose of seaweeds collected from the sea is primarily washed with sea water to remove impurities and foreign substances. Raw grass washed with seawater removes seawater remaining in the raw grass through dehydration process. The dehydrated raw grass may be subjected to a process of supplying and storing oxygen for 4 to 8 hours at room temperature in order to mature into high quality steam. Primula performs finely divided cutting stages in the shredder.

Next, the first drying step is performed. Raw grass cut in the cutting step is washed again with fresh water and dried. The first drying step is a process for easily penetrating the loquat leaf extract in the chopped grass, it may be naturally dried by spreading the chopped grass evenly on the feet or dried by a mechanical method.

After completion of the first drying step, the dried raw grass is immersed in loquat leaf extract. As the extract of the loquat, juice of the leaves of the loquat can be used. At this time, the remaining liquid is filtered and the remaining residue (건조) can be dried and pulverized to obtain a residue powder, the residue powder may be utilized as a loquat powder added to the seasoning source. The residue is lyophilized or hot air dried and pulverized in a grinder.

Another method for obtaining the loquat leaf extract can be extracted by adding an extraction solvent to the leaf of the loquat. For example, 5 to 20 times by weight of at least one solvent selected from the group consisting of water, ethanol, methanol, butylene glycol and propylene glycol as an extractant to the leaves of the loquat tree are added at a weight ratio of 50 to 120 ° C., and heated for 3 to 20 hours. Extraction, or an extract obtained by immersing at 5 to 37 ° C. for 1 to 15 days and repeatedly extracting 1 to 5 times can be used. It will be apparent to those skilled in the art that, in addition to the above-described extraction solvents, Dong-A extracts having substantially the same effects can be obtained using other extraction solvents.

The raw grass dried in the bipa leaf extract obtained above is immersed for about 6 to 12 hours to allow the active ingredient of the bipa leaf to penetrate the raw grass.

Then, the second drying step is performed by drying the raw immersed in the non-leaf extract extract in the second drying step to form a rectangle to dry. In the second drying step, raw grass is spread evenly on the foot or frame and dried by sun and wind to obtain raw seaweed. In addition, it can be dried using a hot air blower in a drying room for mass production.

The seasoning laver of this invention is manufactured by apply | coating a seasoning sauce evenly on the surface of the raw material lamination obtained by the above-mentioned method, and baking it.

When baking raw material laver, the temperature shall be 200-400 degreeC, and time shall be 4-15 second. If the temperature is less than 200 ℃ steaming less steamed or damp, if it exceeds 400 ℃ burns. If the treatment time is less than 4 seconds, less laver is baked, and if it exceeds 15 seconds, it is burned, so it is preferable to bake at 200 to 400 ° C. for 4 to 15 seconds.

Seasoned laver produced as described above may be further subjected to the steps of counting, packing, shipping.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

(Example)

 After drying the leaves of the loquat with respect to 100 parts by weight of salt, 5 parts by weight of pulverized loquat powder and 50 parts by weight of sesame oil were mixed to prepare a seasoning sauce. The prepared seasoning sauce was evenly applied to the surface of the raw seaweed purchased in Wando Jeonnam and then baked for about 7 seconds at 300 ℃ in seaweed roasting to prepare seasoning seaweed.

The peroxide value (meq / kg) was measured according to the period while storing the seasoning laver at 40 ℃ is shown in Table 1 below. As a control, seasoned laver prepared using a seasoning sauce prepared by mixing 50 parts by weight of sesame oil with respect to 100 parts by weight of salt.

division 0day 5day 10day 15day 20day 25day 30day Example 1.5 3.7 5.8 8.1 9.8 16.0 21.5 Control 1.5 5.4 9.3 12.8 16.4 27.9 42.0

Referring to Table 1, the peroxide value gradually increased over time, but after 30 days, the peroxide value of the Example was 21.5, which was about 49% higher than that of the control.

 Therefore, seasoning laver of the present invention is expected to be able to increase the long-term storage by suppressing rancidity.

While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.

Claims (4)

delete delete delete A sauce preparation step of preparing a seasoning sauce by mixing the loquat powder obtained by drying and grinding the leaves of the loquat, and salt and sesame oil;
An application step of applying the seasoning sauce to the surface of raw laver;
It includes; processing step of baking the raw seaweed;
The raw seaweed of the coating step is a washing step of washing and then cutting the collected seaweed vinegar, the first drying step of the natural drying of the chopped raw grass, and the dried vinegar after the first drying step to the loquat leaf extract Method of producing seasoning laver using loquat, characterized in that it was prepared by performing the immersion step to be immersed, and the second drying step to dry the molded immersed raw material by drying.