KR101253096B1 - Composition Collagen ＆ Yacon With Sweet ＆ Palatability Dry Laver - Google Patents

Abstract

The sea is the home of life, the focus of the world's well-being is gathered into the sea, and seaweed becomes an issue, and among them, the seaweeds and the seaweeds that have the fucoidan component have been highly interested in producing various types of products, but the present invention processes seaweeds. By forming, drying, short-term and long-term storage, the new composition without flavor and color fading dry laver, and using no cooking oil and salt, is a new value composition with high accessibility to the potential needs of people with various cultures and dietary habits. The raw material of the composition is the dried seaweed brown rice collagen yacon powdered milk green tea or fruit or vegetable or grain or herb or coffee or edible sulfur or mixture stevioside slime salt ethanol. Containing yacon and collagen A new flavor of dried laver (乾 海苔) composition.
In addition, the manufacturing method of the new flavor dry seaweed composition containing yacon and collagen includes the steps of (1) selecting and selecting a good raw material according to the purpose, and (2) blending and forming ratio of the composition and the ethanol mixture. Calculating, (3) producing mucus salts, (4) producing sterile ethanol mucus salts, (5) producing an ethanol mixed product, and (6) preparing a mature dry laver ethanol mixed composition Yacon and collagen comprising the steps of: (7) forming a dry laver mixed composition, (8) forming a selective full length or cut dry laver mixed composition, and (9) forming a packaged dried laver mixed composition. It is a manufacturing method of the dried laver composition of the new flavor to contain.

Description

New flavor dry seaweed composition containing yacon and collagen and preparation method thereof {Composition Collagen & Yacon With Sweet & Palatability Dry Laver}

The present invention is a technical field for creating a new dry seaweed composition that can be quickly approached and loved by everyone in the five oceans and six major seaweeds.

The present invention is a composition that enhances accessibility by habits focused on the genetic subconsciousness common to mankind. The East and Western people all have common habits about food to eat, and the first to the new food is nose odor. There is a habit of eating, eating with the mouth, judging the value with the head, and feeling it with the heart.

For a new product based on genetic potential habits, a person first checks the smell of the gaseous state by stimulating the nose olfactory, and if there is a familiar fragrance, it relieves the anxiety caused by defensive rejection, and brings the taste to the mouth. Determining the value by the mind through five senses and determining whether to eat or refuse while feeling with the mind, the fragrance familiar to cultural eating habits primarily resolves the rejection by determining the expansion and success of the food industry. It is the first measure.

The present invention is known to the unknown global villages of Kim, that is, Western Europe, North America, South America, the continent of India, Central Asia, Russia, and the Oji people, the familiar flavor that they usually use a lot in seaweed (海苔) It is a technology field that improves accessibility by grafting and creates a new composition that creates new demand for the function of sweet snacks and new uses for eating with meat as longevity food.

Dried seaweed is seaweed, seaweed, seaweed, seaweed, seaweed, seaweed, seaweed and seaweed which are grown or dried according to the season's seasonal environment. It is a kind of policy management product of the nation that buys and stores large quantities in production and shipping for the supply and safety of dried laver and the price of dried laver.

The dried laver produced by processing molding drying the laver which has such characteristics has decreased after 3 months, the unpleasant flavor of seaweed is increased, the unpleasant flavor of seaweed is increased, the color is faded and the value of the dried laver is reduced. We try to maintain the value, but after 6 to 8 months, the product value decreases in proportion to the time, and the product value has been lost in the face of consumers and loses its international competitiveness. Although seasoning laver is solved with seasoning laver by using cooking oil and general salt, seasoning laver with various cultures and eating habits and risk of rancidity and sodium is becoming an obstacle to our globalization.

As a result of these obstacles, developed countries have developed new compositions for various uses of dried seaweed, which is called the flower of the tidal flat industry, by improving this problem of declining value and competitiveness as a healthy longevity food. Sticky mucus containing fucoidan ingredient as a functional additive for adhering powdered yacon, powdered milk, powdered green tea or fruit or vegetables or cereals or edible sulfur, one or a combination thereof, stevioside to the surface of dried seaweed. It is a technical field to create a new dry seaweed without the risk of sodium because the salt is produced and used for the first time, the technique of the present invention deodorizes the unpleasant flavor of seaweed that increases due to the storage of dry seaweed (海苔) of the new flavor such as sunlight Based on the technical field of the composition of dried laver and sweet flavor, Selecting and screening technologies that create new flavors with a sense of flavor, improving and amplifying the functions and flavors of Fucoidan, and accessible ingredients that meet potential needs in the culture and dietary practices of the five oceans and six continents. To develop a new composition to conquer the top leadership in the world market by developing the technical field of the world and the popular world flavor necessary for the globalization of seaweed. Selecting and screening, (2) calculating the formulation and production rate of the composition and the ethanol mixture, (3) producing mucus salts, (4) producing sterile ethanol mucus salts, (5) ethanol mixing Producing a product, (6) forming a dried dry laver ethanol mixed composition, (7) forming a dried laver mixed composition, (8) before screening A method of preparing a new flavored dried laver composition containing yacon and collagen characterized by the steps of preparing a bowel or chopped dried laver mixed composition, and (9) preparing a packaged dried laver mixed composition. to be.

The present invention is different from the dried laver to produce dried laver by processing the laver as the present invention is to create a new high value by using the stored dry laver produced by processing the laver according to our traditional method as the main raw material First of all, the composition and technology of the composition are first presented, and the world-seaweed composition and its manufacturing method (10-2007-0124065) filed with the same invention, seasoned laver composition containing sweet salt and vita green tea seasoning oil (10-2009-00056727) In addition, a new flavor of dried seaweed composition containing a vitamin filed by the same person as the present invention and a method for producing the same, and many others containing yacon and collagen in the background of patent application and registration technology The manufacturing method of the new flavor dry seaweed composition is set as a background art.

Dried laver is a flower of the tidal flat industry and is recognized as a high quality product of Surasang. It is at the top of Korea's fisheries industry as the world's health longevity food, but due to its seasonal characteristics, Increasing storage leads to a problem that leads to a decrease in flavor and functional potency, creating a new composition with new functions for new uses. The unique and strong fragrance of seaweed is hydrogen sulfide methyl disulfide. Organic acids and flavors are flavored by the amino acid Inosine acid, which increases the unpleasant flavor due to the contact of light and air by storage, and the color fades, which is deodorized using an ethanol mixture. It is an invention that seeks to globalize seaweed by selecting it as a task to solve the technology to improve with flavor. In a dry seaweed animal protein collagen Roasted brown rice Flour powdered yacon powdered green tea or curry or garlic or soy or black beans or plum or strawberry or citrus or orange or apple or kiwi or melon or grape or cherry or palm or peach or lemon Or watermelon or mango or hongsi or maroon or grapefruit or apricot or rich or cheddar or quince or corn or berry or citrus or berry or plum or coconut or banana or pomegranate or jujube or sweet or sugarapple or mango steam or durian or bokbunja or Raspberry or Avocado or Guava or Fig or Papaya or Blueberry or Pineapple or Halla Bon or Star Fruit or Blimbing or Jam or Schisandra or Wolfberry or Clementa or Sour or Sesame Leaves or Bellflower or Radish or Chinese cabbage or leek or pepper or broccoli or ginger or lotus root or burdock or onion or cabbage or corn or bok choy or spinach or eggplant or blue green onion or leek or buttercup or pumpkin or sweet pumpkin or cucumber or carrot or potato or sweet potato or pepper or pepper Horseradish or mushroom or mushroom or oyster mushroom or shiitake or chaga or pickled radish or pickle or lettuce or lettuce or virgin or broccoli or ginseng or red ginseng or garland chrysanthemum or bell pepper or beige or vegamot or noni leaf or camphor or cedar or chemomile Or Clara sage or Sai plus or Eucalyptus or Geranium or Hyssop or Jasmine or Among them, such as juniper or lavender or marjoram or melissa or what or neroli or pacho wool or peppermint or rosemary or sandalwood or rosewood or lilac or rice or barley or wheat or corn or red beans or sorghum or crude or coffee or edible sulfur It is a composition that selects one or a complex, uses it as an additive, and supplies it with stevioside and slime ethanol to supplement lost nutrients, and produces sticky fucoidan slime, which does not use oil. It is selected as a problem to solve the technology of forming a new composition of savory flavor, which is free from the risk of sodium and prevents oxidation by forming a film by application, blocking contact with air, and easy for long-term storage and transportation. Restores the faded color of seaweed, Selected as a task to solve the technology of formulating a new composition, improved with a new palatable color, and a new flavor composition using roasted brown rice and powdered yacon and milk and natural sweeteners and powdered coffee according to the region To solve the technology to select the task to solve the technology to select the additives that amplify the function of fucoidan based on the animal protein of milk and collagen, the sticky mucosa salt is the fucoidan component Processed and produced seaweeds containing a lot of seaweed for the first time to be used in the composition of dried seaweed, the specific step-by-step task (1) Selected as a task to solve the technology of the step of selecting and selecting a good raw material according to the purpose, (2 ) To calculate the formulation and production rate of the composition and the ethanol mixture Selected as the task to be solved, the task of solving the technology of (3) generating mucosa, and (4) selecting the task of solving the technology of generating sterile ethanol mucosa, (5) Select the problem to solve the technology of the step of producing the ethanol mixed product, (6) Select the problem to solve the technology of the step of forming the aging dry laver ethanol mixed composition, (7) Dry laver Selected as the problem to be solved the technology of the step of forming the mixed composition, (8) Selected as the problem to be solved the technology of the step of forming the mixed composition or cut dry seaweed, and (9) Packing sorted dry seaweed A technique for forming a new flavor dried seaweed composition containing yacon and collagen selected as a problem to be solved in the technology of the step of forming a mixed composition The selection of a problem to be solved.

The present invention comprises a technical step clearly and concise step by step to solve the above-mentioned problem in order to create a new flavor dry seaweed composition containing yacon and collagen by setting the objectives and methods for each process by process The solution to the problem of maintaining independent technology is presented step by step in the following process sequence.

The first step is to select and select good raw materials that meet the purpose,

The present invention is to create a new flavor of dried laver (乾 海苔) composition containing yacon and collagen to select dry laver, which is a longevity food rich in dietary fiber and containing taurine and methionine (140mg% / 100g) and dried laver Well-being culture that uses a variety of foods, beauty, medicines, etc. to select full length dried laver (20cm × 28cm) with a weight of 1.5 ~ 2.5g or 2 ± 05g and satisfy the desire of happy life in daily life. Selected collagen, a favorite protein in high-income countries with high value, and high quality deodorant animal collagen with more than 95% purity and sued as a complete food containing rich minerals from animal minerals Select milk with soft flavor, select dry milk powder, and add flavor as a composition to promote rice consumption. Selected brown rice, roasted and crushed powdered brown rice with 400 to 1000 mesh particles, yacon is selected for the addition of mucous minerals containing various minerals, washed and dried powdered yacon of 400 to 1000 mesh particles Green tea powder with high antioxidant activity by catechin, curry powder, garlic powder, soybean powder, black bean powder, dried fruit crushed prune powder, strawberry powder, citrus powder, orange powder, apple powder, kiwi powder, melon powder, grape Powder, cherry powder, palm powder, peach powder, lemon powder, watermelon powder, mango powder, red shii powder, meringue powder, grapefruit powder, apricot powder, rich powder, tuna powder, quince powder, grape powder, corn oil powder, citron powder, Berry powder, Plum powder, Coconut powder, Banana powder, Pomegranate powder, Black powder, Sweet persimmon powder, Bokbunja powder, Avocado powder, Guava powder, Fig powder, Papa Powder, Blueberry Powder, Pineapple Powder, Halla Bon Powder, Star Fruit Powder, Blimbing Powder, Zebu Powder, Omija Powder, Goji Jar Powder, Lentil Powder, Sour Powder, Sesame Leaf Powder, Bellflower Powder, Radish Powder, Chinese Cabbage, Leek Powder Powder, red pepper powder, broccoli powder, ginger powder, lotus root powder, burdock powder, onion powder, cabbage powder, corn powder, bok choy powder, spinach powder, eggplant powder, blue green onion powder, green onion powder, buttercup powder, pumpkin powder, sweet Pumpkin powder, cucumber powder, carrot powder, potato powder, sweet potato powder, pepper powder, wasabi powder, mushroom powder, mushroom powder, oyster mushroom powder, shiitake powder, chaga powder, lettuce powder, ginseng powder, red ginseng powder, garland chrysanthemum Powder, Bell Pepper Powder, Beige Powder, Vegamot Powder, Noni Leaf Powder, Camphor Powder, Cedar Powder, Chemomile Powder, Clara Sage Powder, Cyplus Powder, Eucalyptus Powder, Gera Um powder, hyssop powder, jasmine powder, juniper powder, lavender powder, marjoram powder, melissa powder, what powder, neroli powder, pachouli powder, peppermint powder, rosemary powder, sandalwood powder, rosewood powder, lilac powder, Selected powders with particles of 400 to 1000 mesh, such as rice flour, barley flour, wheat flour, corn flour, red bean flour, sorghum powder, crude powder, coffee powder or dietary sulfur powder and dietary sulfur with a purity of 30% or more, Select natural sweetener stevioside with functional properties and sweetness to prevent corruption, select stevioside with purity of 30% or more without odor, and select high quality dry seaweed which extract mucosa salt containing fucoidan, and quickly penetrate and evaporate Good raw material that meets the purpose by selecting 95% purity ethanol (酒精) for deodorization and deodorization The step of selecting screening.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step should be produced in order to calculate the blending ratio of the composition including 50 to 99% by weight dry laver and 50 to 1% by weight of the ethanol mixture based on the total weight. The composition ratio of the ethanol mixture is 1 to 10% by weight of collagen, 1 to 10% by weight of brown rice, 1 to 10% by weight of powdered yacon, powdered green tea, powdered jasmine, dietary sulfur, powdered curry, powdered garlic, powdered lemon, powdered ginseng , 1 to 10% by weight of powdered red ginseng, powdered fruits, powdered vegetables or powdered grains, 0.5 to 10% by weight of powdered milk, 0.5 to 3% by weight of stevioside and 1 to 30% by weight of mucosa salt extracted from seaweed ears and 94 to 17% by weight of ethanol It is a step of calculating the compounding ratio of the composition and the ethanol mixture to calculate the% by the production rate of the ethanol mixture.

The third process is to produce a mucus salt,

The selected seaweed ear selected in the first step is quickly washed 1 to 3 times in purified water to remove foreign substances, and 10 to 50% by weight of the washed seaweed ear is heated to 90 to 50% by weight at 45 ° C to 55 ° C. Sticky mucus salt and seaweed ear produced by stirring in the automatic stirrer tank which rotates to the left and right at 90 to 90 rpm and stirred up and down for 2 to 4 hours through the 1 to 15 mesh tray and separated the sticky mucus salt. Filtration separation of 15 to 600 mesh through a vacuum filter of 5 hp 250rpm differential power to produce a mucus salt extracted from the filtration wakame.

The fourth process is a step of producing sterile ethanol slime,

1 to 30% by weight of the filtered slime solution of the third step of 94 to 17% by weight of the total constituents of the ethanol mixture of the first step and the ethanol mixture of the second step Into a liquid mixer at a power of 5 hp 250rpm and mixed firstly for 5 to 10 minutes to produce the first ethanol mucosa salt, put the first ethanol mucus salt in a storage container and warmed to 40 to 70 ℃ to mature for 2 to 7 days Sterilizing with ethanol is a step of producing ethanol mucus salt.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of powdered brown rice in the total composition ratio of the mixture and the powdered yacon in the first step were mixed with the powdered yacon in the total composition ratio of the ethanol mixture in the second process. Put the mixture for 1 to 2 minutes first to produce collagen powder brown rice powder yacon ethanol mucosa salt mixture, powder green tea, powdered jasmine, dietary sulfur, powdered curry, powdered garlic, powdered lemon, powdered ginseng, powdered red ginseng, powder The same amount of the whole composition ratio which mix | blends the raw material which selected any one of fruits, a powdered vegetable, or a powdered grain in the ethanol mixture of a 2nd process, and a 1st Definition The same amount of milk powder in the total composition ratio of formulating the ethanol mixture of the second tablet and the same amount of stevioside in the total composition ratio of the stevioside of the first process Put the product into the mixer for 5 to 10 minutes, the product produced in the aging vessel in a aging vessel for 12 to 48 hours at room temperature with a slime sterilized by ethanol, consisting of 100% by weight in the first secondary mixing This step produces an ethanol mixture.

The sixth step is to prepare a mature dry laver ethanol mixed composition,

The dry steam selected and selected in the first process is moved to an automatic system of 5 to 250rpm power with the same amount as the mixing ratio of the second process, and the inlet of the automatic steaming conveyor system is 2 to 4m in length. Dry steam was added in order to remove moisture at the internal temperature of 80 ℃ to 220 ℃, and the ethanol mixture of the 5th process was carried out with 1 to 4 nozzles located above and below the transfer tray of the dry steam automatic transmitter. Heated ethanol mixture at a distance of 20 to 100 cm at a pressure of 1 to 5 kg / cm 2, which is formed at a separate power of 5 hp 250 rpm, in the same amount as the mixing ratio of the second process. Automatic spraying and spraying on the dried laver uniformly by ethanol mixture by landing and applying the ethanol mixture on the dry laver to form the laver ethanol mixture, followed by the transfer table of the automatic coating transmitter. The high-temperature steaming ethanol mixture composition was heated to 40 ° C. to 70 ° C. in the first section to evaporate the first ethanol to the outlet, and warmed to 70 ° C. to 150 ° C. in the second section. Dehydration and decolorization by drying evaporation together, the total transfer time is 0.5 to 5 minutes and drying by time rather than temperature. In principle, it prevents loss of components due to high heat and ignition. 100 to 500 sheets are automatically stored in a ventilated storage container by transfer to a low temperature blast furnace consisting of 10 ℃ to 20 ℃ Southern wind (1.6 to 3.3 m / s) loaded in a multi-stage 10 to 24 hours aging drying and ethanol and It is a step of forming a mature dry laver ethanol mixed composition to remove moisture.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th step was swelled and bulge by ethanol, water and heat, and moved by automatic power at 5 horsepower and 5 to 250 rpm. The diameter of the laver conveyor system was 2 to 3 m in length. 1 to 50 cm length of 30 to 400 cm stainless steel two upper and lower rolls were heated to 70 ℃ to 230 ℃ by passing the roll and roll between 2 and 5 mm between the aged and dried laver ethanol mixed composition and inverted by heat and moisture The surface of the aged dried laver ethanol mixed composition was then ironed and spread out, and the dried laver ethanol mixed composition was prepared by drying the powdered brown rice powdered yacon powdered milk collagen or powdered green tea and cereals to give a lasting flavor by heat. The ethanol mixed composition of the seam is 10 degrees C or less above and below the belt of an open transfer stand. It is cooled to 0.2 ~ 1.5 (m / s) of ram, and the total transfer time is 0.5 ~ 2 minutes. Collagen powder brown rice milk powder sticky powder Yacon slime powder (fucoidan) forms a film on bright shiny surface, This step is to prepare a dry seaweed mixture composition to prevent the blue color to survive.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

1 to 100 sheets of dried laver mixed composition of the seventh step taken from the conveyor table of the automatic conveyor system and the length of the combined length are 7cm × 5cm or 7cm depending on the application. × 10 cm or 7 cm x 15 cm or 7 cm x 20 cm or 14 cm x 5 cm or 14 cm x 10 cm or 14 cm x 14 cm or 14 cm x 20 cm Cm or 21 cm x 5 cm or 21 cm x 10 cm or 21 cm x 15 cm or 21 cm x 20 cm or 28 cm x 28 cm x 28 cm x 10 cm or Automatic cutting and sorting according to the standard that secures the liquidity of the cost for price fluctuation by cutting in the error of 10% on the basis of 28cm × 15cm in length. Commercialization The method comprising: creating a selected full-length or dried laver cut mixed composition.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. The full length seaweed and the cut dry seaweed are packed in a vacuum packaging machine for cutting seaweed and full length seaweed, in which a desiccant is automatically put in an aluminum foil or polyethylene film in a molding container, according to the purpose, and then packed in a full-directional moisture-proof package. Packing Selection Dry laver mixed composition is a new composition with improved color and flavor, sweet and savory flavor, collagen powder brown rice powder green tea or vegetable or fruit or grain and dietary sulfur or mixture milk powder yacon mucus salt ( Fucoidan) contains a whole new composition of dry laver The new composition adds the function of snacks, maternal erosion and meat-wrapped meat. The new flavor of dried seaweed composition containing yacon and collagen, a composition that is highly accessible to the culture and dietary habits of the five oceans and six major states, It is a manufacturing method.

The present invention is to prepare a new flavor dry seaweed composition containing yacon and collagen to distinguish the functional properties of the raw materials used and the effects on nutrition and composition to 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 meat with a new composition of dried laver composition by the functional effect of the mucosa salt, powdered yacon, powdered milk, powdered green tea, powdered brown rice, and plant sulfur, which are coated with a new flavored laver composition containing yacon and collagen. It is a new dry seaweed that is wrapped and eaten.The functional properties of mucilage and green tea, powdered yacon, brown rice, and plant sulfur are dry seaweeds with a new function of absorbing meat fatty acids. It has a functional characteristic of having a sweet and savory dry seaweed for a new use as a snack for a diet is an effect made by the technology of the present invention.

The present invention is a new flavor dry seaweed composition containing yacon and collagen, the first using yacon as an additive, Inulin asparagine (GLASSAMINE) glutamine (GLUTAMINE) Proline alginine, Amide amino acid to the seaweed sweet and The present invention, which creates a new value for steaming by confirming the improvement of the plain flavor, is an effect made by the technology of the present invention as an essential value for the globalization of our traditional steaming with the effect of creating value by the new change of steaming.

The present invention is a new flavor dry seaweed composition containing yacon and collagen by using yacon as an additive to transfer the components of Fructo-oligo and Inulin which are not in seaweed to the seaweed for the first time to increase the activity of bifidus in the intestine. It is a progressive effect of the present invention that promotes digestion, changes sweet flavor, improves palatability, and creates new value by corrosion of diabetic patients.

The composition of the present invention is sulfuric acid group (SO 4) in the mucus and fucoidan mucosa salt of yacon and taurine (containing about 30 ~ 36mg per dried laver) and methionine (140mg% / 100g) It is an essential nutritional formula for fetuses and babies conceived and conceived by mothers around the world with the detoxification and detoxification function. The effect of having a new use by means of the present invention.

The composition of the present invention has a function of controlling the acidity of the mucoid and fucoidan component of yacon mucosa is strongly alkaline so that when administered 1.5 to 3% by weight, the acidic food is neutralized and the meat is acidic. When immersed in mucous salts, it has the function of neutralizing detoxification of changes in acidity and flavor and changes in meat toxicity. Eating meat such as seaweed makes the mouth clean and digestive as confirmed by the present invention. It is the effect of the present invention that the use of a new laver to confirm that it is.

The composition of the present invention is sulfuric acid group (SO 4) in the mucus and fucoidan mucosa salt of yacon and taurine (containing about 30 ~ 36mg per dried laver) and methionine (140mg% / 100g) It is a high-functional composition that neutralizes the toxicity of nicotine by detoxification function.It is an invention that creates new demand by new use as an essential corrosion and snack for smokers all over the world.It reduces and prevents alcohol (alcohol) damage and smoking damage. To this end, Russia, the United Nations, and the whole world are the composition of the function most appropriate for the culture that is striving, and the function essential to the globalization of our Kim is the effect of the present invention.

The present invention is a new flavor of dried laver (乾 海苔) composition containing yacon and collagen The unpleasant flavor and faded color of the dried laver (苔) by deodorization using powdered yacon, powdered milk, coffee, ethanol (酒精) It is an effect made by the technology of the present invention to improve the technology with such a new flavor.

The present invention is a new flavor of dried seaweed (풍부한 海苔) containing yacon and collagen in the dry seaweed (苔 海苔) mucus salt having the function of fucoidan (Fucoidan) and mucus powder yacon containing abundant minerals in the ground The art of supplying animal protein of collagen and milk to replenish the lost nutrients and to create a new composition of tasty flavor with no risk of rancidity and sodium is an effect made by the technology of the present invention.

The present invention is a new flavor of dried laver (乾 海苔) composition containing yacon and collagen is the effect made by the technique of the present invention the composition of a new flavor composition by using brown rice, powdered yacon, powdered milk, and natural sweeteners. .

The present invention is a collagen, powdered green tea, powdered yacon, powdered milk, powdered brown rice, etc. coated with a new flavor dry seaweed composition containing yacon and collagen to create a new flavor according to the heat of heating and sue according to the use The controllable property is a composition that can meet the popular taste of the five oceans and six major states.

The present invention is composed of a new flavor of dried laver (乾 海苔) composition containing yacon and collagen, and by using the by-products generated when the mucus salt is produced as a raw material for frying, the appropriate salinity and the appropriate hard elasticity As a new material having a new physical property is created and a new flavor is used to produce seaweed ear as a snack food of various uses that can be enjoyed by anyone of all ages, high progress to form new value that enhances the business value of the present invention is a raw material. The result that the eggplant composition uses is an effect made by the division invention which shows the economics based on the business by the effect of lowering the value of the raw material.

This foot is a new flavored dry laver composition containing yacon and collagen. It is a blend of additives that amplify the function of mucosa salt, or fucoidan, based on animal protein, and brown rice yacon milk collagen stevioside. The technique of initially selecting the additive as a raw material is a new effect made by the technique of the present invention.

The present invention is a new flavor of dried seaweed composition containing yacon and collagen (乾 海苔) when used as an alcoholic drink to drink alcohol compared to other snacks in the morning, the effect of not feeling hangover, decontamination of yacon, milk, green tea collagen and dietary sulfur The functional effect of the antioxidant and fucoidan (Fucoidan) has the effect of a new use is an effect by the technology of the present invention.

The present invention is a new flavor dry seaweed composition containing yacon and collagen collagen, powdered yacon, powdered milk, powdered green tea, powdered brown rice, mucus salt, that is, fucoidan. A tidal flat that creates new value by increasing new income by creating new value as a seaweed that connects life to the remote regions of the world such as vegetarian, snack, meat, raw food, fire, etc. It is an effect of the present invention to create new compositions differentiated by industrial flowers.

The present invention is a new flavor of dried laver (乾 海苔) composition containing yacon and collagen, according to the dietary custom, the composition is further increased by burning the composition without oil, collagen, brown rice, powdered yacon, powdered milk, It is a new composition that is increased by the mucus salts and is more susceptible to animal protein. The effect of the new composition, which is completely different in flavor, function and ingredients from commercial laver, is the effect made by the technology of the present invention.

The present invention is a new flavor of dried laver (乾 海苔) composition containing yacon and collagen induces a smooth flavor by the salty taste by mucus salts used in seaweed ear for the first time, not ordinary salt and processed salt. It is a new composition that shows the progress of the present invention that the dried laver composition having a flavor that is amplified and has a popular world flavor and can be added anywhere in the world can be added or subtracted with flavors suitable for the culture and eating habits of the importing country. Effect.

The present invention is a new flavor dry seaweed composition containing yacon and collagen, the maximum effect and business value, according to the applicant's data, the Japanese's cultural habits are focused on the food that tastes low salinity It is a fact that Japan avoids seasoning laver from Korea due to anxiety about rancidity and sodium, and manufactures and imports directly from China as an investment joint venture, and the amount is so large that Japan is operating the largest laver processing company in Japan jointly. The new flavor of the composition of the present invention as a product corresponding to a joint venture product, the differentiation of the new use of the new function is the result of the present invention to create a new value in the globalization of seaweed in Korea.

The present invention is a new low-salt composition having the proper conditions for the Japanese's cultural eating habits, because the seaweed ear is the first to use the mucosa salt for the survival of seawater without the use of salt directly, the rapid industrialization of the present invention is a tidal-flat flower The new composition, which contributes greatly to this, is highly effective at the moment, and the advantage of using the current laver processing facility is the effect of a great invention for the globalization of our laver, which has the greatest economic value with the efficiency of investment.

The present invention is to form a new flavor dry seaweed composition containing yacon and collagen as a new film by forming a new film by applying a sticky substance of mucus salt and mucoid yacon to the dry seaweed used for the first time in the present invention The effect of preventing oxidation by blocking contact with air has the technical value absolutely necessary for globalization of steaming, and the industrial economic value is the effect of the present invention.

The present invention is a new flavor of dried laver (乾 海苔) composition containing yacon and collagen in polar countries, such as lack of vegetables in white nights and long winter, and increased obesity and adult diseases with high alcohol and meat, Russia, Mongolia, etc. As a snack to be carried in the country, the meat is accumulated by wine snacks. It is a new export composition for various new uses, especially lemon and green tea, which is a good export product for Russia, which has a governmental support and mediation culture. It is an effect made of the present invention.

The present invention is a new flavor dry seaweed (乾 海苔) composition containing yacon and collagen composition containing black garlic fermented garlic or garlic used as an energetic nourishment fortification since 2000 is the most suitable composition and emerging in the Middle East culture The effect of a composition suitable for the food culture of Central Asia emerging as an industrial state is an effect made of the present invention.

The curry laver composition, which is the most accessible to 1.2 billion India with economic cooperation with us, creates new value with our traditional food and the curry laver composition satisfies potential needs for residents of Okinawa, Japan, a representative region of longevity. The effect of creating a new value of the export to the new composition is an effect made of the present invention.

The present invention is a new flavor dry seaweed (乾 海苔) composition containing yacon and collagen, the composition of the composition presenting a new consumer of rice that is currently remaining in Korea, that is, the powdered brown rice to solve the problem of promoting the current consumption of rice by the government When the composition of the invention is exported to the six oceans of the five oceans, the effect of participating in new rice consumption, such as exporting our rice to the six oceans of the five oceans is an effect made of the present invention.

The present invention is a tasting sensory evaluation table of the new flavor of dried laver composition containing yacon and collagen ⑴ coffee laver ⑵ sulfur laver ⑶ green tea laver ⑷ garlic laver ⑸ jasmine laver ⑹ lemon laver ⑺ commercial dry laver Is shown in Table 1.

The sensory evaluation questions for the tasting results used in the experiment are shown in Table 2.

The sensory tasting is a sweet and savory dry seaweed composition containing collagen prepared by wrapping meat for a total of 40 people, including 18 male and female adults and two managing pork belly meat. A total of 96,000 pieces of 20 2,400 pieces of 6 kinds each were put in a molding box and 200 pieces of the same size of dried laver in the market were distributed. will be.

Among the results shown in the tasting sensory evaluation, the result of the harmony of Omi (五味) is a good result is the best sign that the food wants to get to the consumer The present invention is clear to prove that the flavor is improved new composition compared to commercial products The results are presented.

Among the results of the tasting sensory evaluation, jasmine points out that the fragrance is good, but the doctor who refuses to use it for other purposes, such as steam, has no sentiment about jasmine in our society, which can be an advantage for China and China. It is evaluated and proves that the composition of the present invention is a composition different from commercially available laver.

As a new dry seaweed composition with high accessibility to the potential preferences of the culture and dietary practices of the five oceans and six continents, which is the purpose of the present invention, jasmine among the results of the above experiments shows that the aroma and taste affect the food. It is confirmed that the latent flavor is a decisive data in the decision-making of food, and the inadequate jasmine flavor for the main erosion and eating habits in Korea is a result of demonstrating the merits of globalizing the composition of the present invention.

The economic value of the present invention can be seen the effect of the present invention with reference to the economic value presented in the specification industrial applicability of the present invention.

I. Compatible with the functional properties of the raw materials used in the composition.

Seaweed

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

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

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

In Korea, about 10 kinds of seaweed plants are known to grow, and the seaweed, also called Haitai (海 식품), refers to foods made by thinly drying them. It is considered that the seaweed farming started in Korea in the middle of Joseon Dynasty. In the 1600s, bamboo and oak branches were placed on the tidal flats, and the seaweed farming began to grow by sticking the seaweed to this branch.

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

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

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

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

In winter, especially from mid-November to mid-December, seawater temperatures are prone to long-term temperatures around 15 ° C or rise and fall around 15 ° C. It disappears, causing white spots or punctures of a staphylococcal disease.

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

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

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

Seaweed 10g (5 sheets) can easily consume 39 mg of calcium, 1.2g of iron, 210mg of potassium, 510mg of zinc to prevent taste disorders, 1400U of vitamin A effect and minerals. It contains more than two times more calcium and iron, and about 2g of dried laver contains β-carotene twice as much as green pepper and vitamin A effect is 140 IU.

Seaweed 100g (50 sheets) has fiber content more than 30 times that of cabbage and 16 times of tangerine and contains iodine in seaweed, which prevents the formation of gochujang mold. The shelf life of dried laver at room temperature is usually 3 months, cold storage is managed for 6 months, and seasoned laver with oil at room temperature has an earlier rancidity.

Seaweed is a seaweed belonging to red algae, about 10-15cm in color, black and glossy, good fragrance, and it is good to change to blue green color when baked. Laver is one of the most abundant sources of vitamin B12 that plays an important role in the hematopoiesis of vegetable foods. One of the lavers, laver, contains a lot of iron. Laver is a very good food for anemia and growth.

Seaweed also contains a lot of protein, but good quality contains 30 to 35% of protein, and it is also rich in nutrients such as vitamins A, B1, B2, C, D, calcium, potassium, phosphorus and iron. . Seaweed is good for winter, but green vegetables are very important as a source of vitamins in the rare winter.

The laver must be preserved in a cool, light-blocked and dry place to maintain its taste.If the laver is left in the oil for a long time, the oil will dissipate and become lipid peroxide, so the packaging that blocks the air and the cooking oil to prevent rancidity are absolute. As seasoning laver can be poisoned, and seasoned laver can be eaten immediately without storing oil at room temperature, it is pointed out as a problem in globalization of laver because of Io problem.

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

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

Rich in dietary fiber, cholesterol meets bile acids in the small intestine and is absorbed into the body. Dietary fiber acts to prevent the synthesis of cholesterol and bile acids. In other words, cholesterol that does not meet with bile acids is absorbed and accumulated in the body, as it is forced to be discharged outside the body.

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

Kim Eun Lipid, which prevents myocardial infarction, contains 49.7% of EPA (anicosarentaenoic acid), which lowers cholesterol in blood clots and prevents the formation of blood clots in blood vessels, preventing bovine blood clots and myocardial infarction. It contains a large amount of iron necessary for the human body, and high quality protein is necessary to absorb iron, but Kim contains a large amount of iron, so it can easily absorb iron.

The human body contains 3g of iron. The seaweed contains a lot of human body lubricants and vitamins, and the seaweed has a lot of vitamin A to combine with protein to make rhodopsin. Rhodopsin has a component that senses the light of the eyes. It is easy to get night blindness because sensitivity to.

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

The vitamin B group in seaweed, especially B12 (brain management, dementia prevention function, and anti-anemia vitamin), is present at a high concentration similar to that in animal organs. It is expected to meet, and is also much higher than other edible seaweeds in the content of phospholipids (main components of cell membranes) and choline (neurotransmitters).

The seaweed contains 140mg% / 100g of methionine, which helps liver function and purifies and detoxifies it. It is a longevity food and has a detoxification function of nicotine toxic component of smokers. Korea's monopoly should invest in the laver industry to compensate for the social damage caused by tobacco.

Laver has the ability to absorb fatty acids, so if fatty meats are wrapped in dried laver, meat fatty acids are absorbed to the back of dry laver, and when meat is cooked, the light scent of meat increases as a result of laver fatty acid absorption. The post-prandial comfort when eating meat with steamed vegetable sulfur is to promote digestion by increasing the combined function of seaweed and sulfur, and the results of experiments that add sulfur in the principle of eating fatty tuna with seaweed All.

In addition, laver contains about three times more taurine than seaweed (about 30 to 36 mg per dry laver) .Taurine promotes the absorption of lipids in the body, lowers blood cholesterol, increases beneficial HDL cholesterol, Numerous physiological effects such as liver function enhancement, cardiac action, and blood pressure drop are known, and are known to be similar to oysters, which have a high content of seafood. It is said that Korea, Japan, and parts of China are all in the 21st century.

※ Taurine function,

Taurine, or 2-aminoethanesulfonic acid, is a sulfur-containing amine that is present in cells and tissues of mammals, including humans, and is based on the Austrian chemist Friedrich Tiedemann in 1827. First isolated from bovine bile by Leopold Gmelin, it was named Taurine by Demarcay in 1838.

Taurine is a β-amino acid whose amino group is attached to β-carbon of molecular structure. Sulfonic acid group with lower pK value is substituted for α-carbon instead of carboxyl group, so it is easily ionized at lower pH than other amino acids. .

It is not used for protein synthesis and is abundantly present in the form of free amino acids in most animal tissues and biological fluids, and is rarely or very small in food tissues. In particular, it is present in high concentrations in organs such as the brain, heart, liver, and kidneys of the mammal, skeletal muscle, blood cells, etc., and is present in a very high concentration in the intracellular fluid as compared to the extracellular fluid.

Taurine Characteristics

Taurine is a sulfur-containing amino acid that has been known to have no physiological activity other than its ability to be present in bile acids (biliary bile) until 20-30 years ago. However, there are various biological functions such as brain development, photoreceptor activity of the retina, contraction of heart muscle, osmotic pressure control, reproductive function, growth development, immune system maintenance and antioxidant activity. As it is newly reported to the academic community, its importance is being reexamined. In particular, with the recent focus on the prevention and treatment of adult diseases and chronic diseases, it is an active research subject.

In particular, taurine, which is present in high concentrations in organs such as brain, heart muscle, liver, and kidney, skeletal muscle, and blood cells, is an amino acid, and unlike other amino acids, taurine is a free amino acid that is used alone in the body and is not used for protein synthesis. Exists. Taurine is present in large quantities in seafood (especially shellfish), but not in plant foods. In particular, breast milk contains large amounts of taurine, whereas milk contains very little taurine.

Why taurine is necessary for pregnant or lactating women

Taurine is transmitted from the mother to the fetus via the placenta, and the concentration of taurine in the fetal body is much higher than in normal adults. Therefore, gestational deficiency of taurine during pregnancy may not only inhibit the normal development of major organs, including the brain and retina of the fetus, but also increase the probability of miscarriage or stillbirth. To eat a lot of taurine delivered to the baby through lactation should be better growth and development of the brain is better.

Cholesterol Lowering Function of Taurine

Animal studies have shown that dietary supplementation of taurine results in lower cholesterol and triglyceride levels in the blood and liver of rats. In particular, taurine is considered to play an important role in preventing adult diseases because it acts to prevent cholesterol from depositing on blood vessel walls.

Removal of Toxins in Cells

Taurine is present in very high concentrations in cells and tissues that are susceptible to oxides such as retinas and neutrophils. The retina is a place where various oxides are easily generated by light and enzymes, and neutrophils are places where oxides are produced by enzymes during phagocytosis.

To protect the cells from these oxides, the living body needs a low molecular substance that processes the oxide, which is what taurine does. Recently, oxides of oxygen or nitrogen, which are pollutants, have become a problem because they cause damage to the lungs.

In particular, ozone and nitrite gas are powerful oxidants, and when inhaled along the airways, destroys epidermal cells of the airways and lungs and destroys endothelial cells of capillaries in tissues, causing bronchial edema and hypertrophy.

The prevention of pulmonary damage caused by taurine pollutants was also confirmed in animal experiments treated with ozone, an oxygen oxide. The taurine removes them before the free radicals react with the cell membrane, which is why they are protective.

Taurine and Health

Colostrum in all animals contains high amounts of taurine and is present in almost all tissues in mammals. It is concentrated in tissues and cells rather than body fluids, and is present in high concentrations in the heart, skeletal muscle, brain, and genitals, which are directly related to lifespan. It is suggested that taurine plays an important role in maintaining the physiological function of the living body.

Taurine remains constant at all times in a healthy state, and changes in body dynamics are caused by any stimulus or disorder. For example, under stress, bacterial infections, surgery, trauma, radiation, or excessive alcohol consumption, the amount of urine excreted in urine can increase rapidly from two to four times normal. Eventually, the body content of taurine is reduced and the physiological equilibrium controlled by taurine is broken, leading to various diseases.

Alcohol detoxification action

Taurine prevents alcoholism, prevents acetaldehyde syndrome produced in the body by alcohol, and is effective in treating alcohol withdrawal symptoms.

Fat metabolism promoting action in adipose tissue

Taurine intake during exercise leads to an increase in free fatty acids in the blood that promotes fat metabolism rather than sugar metabolism in the supply of energy sources. When exercising, the release of fatty acids is directly involved in the sympathetic nervous system and Catecholamine promotes the breakdown of fatty tissue. It is reported that taurine is involved in the lipolytic process of catecholamine to promote fat metabolism.

  Taurine protects brain cells

Taurine is the most abundant amino acid in the vertebrate brain. In the brain, taurine has neuromodulatory activity, osmotic pressure regulating activity, and anticonvulsant activity. These taurine releases out of nerve cells during continuous excitability of the nervous system, exhibits inhibitory neuromodulatory activity, inhibits excessive excitability, and protects against neuronal tissue disorders caused by excitatory factors in addition to neuroprotective and osmotic pressure regulating functions.

In addition, the cell membrane protective effect and antioxidant effect is effective in the prevention of dementia by inhibiting the production of cell membrane peroxidation caused by oxygen radicals that are the cause of degenerative neurological diseases.

※ Amine

The term refers to an organic compound in which a hydrogen atom of ammonia is replaced with a hydrocarbon group such as an alkyl group. It is divided into primary amine, secondary amine and tertiary amine according to the number of substituted hydrogen atoms, and is divided into aliphatic, aromatic, aliphatic and aromatic mixture, and organic and inorganic mixture according to the type of substituent. It can also be caused by the breakdown of proteins, which are generally alkaline and work with acids to form salts.

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

2-1. Mucinitis (seaweed and seaweed (Undaria pinnatifida))

Large annual algae belonging to the seaweed family (― 目 Laminariales) (― 科 Alariaceae). It grows only in Korea and Japan. It flourishes in the lower intertidal zone of Korea's entire coast, which is about 1 to 3m deep.

Conventionally, it has been naturally inhabited in temperate coastal regions of relatively low water temperature in Korea, Japan, and China, but has recently been found in the South Pacific, North Atlantic, Mediterranean, and Southern Australia, and has rapidly expanded its distribution.

Plants grow more than 1m and the differentiation of roots, stems and leaves is obvious. The root part splits like a tree branch and sticks firmly on the rock, where a flat stem comes out, and in the middle part, the stem becomes a central vein.

The leaves are split into long wings from the middle to both sides. Spore lobes are wrinkled on both sides between the lower part of the stem and the root part. The shape of the leaves differs depending on the growing area. Often the leaves are very shallow in the warm place and fewer wrinkles of the spore lobes, but deeper in the cold and more wrinkles on the spore lobes.

We call these seaweed ears near the spores formed by wrinkles shaped like human ears at the bottom of the stem, and the seaweed ears are rich in substances and minerals that protect spores. Although it is developed as a health food as a medicine, it is a part that has been troubled with waste in a farm where seaweed is harvested as a part that was discarded a few years ago.

The shape of the plant is oval or lanceolate, the body length is 1 ~ 1.5m, the width is about 50cm, and the central vein is developed, and the leaf is divided into idols and there is a lot of hair on the surface. There is a house, and with the naked eye small dots appear to be scattered. The central vein in the upper part of the leaf leads to the stem and is flat, and at the base, it forms a spore leaf called seaweed ear, which forms spores and secretes slimy mucus to protect the spores. Ingredient.

Stems are flat, oval, and the roots of the bases are divided into multiples in the shape of carbeds and attached to rocks in a complicated entangled shape. The growth point of the frond is in the part from the stem to the leaf, and thus the growth is carried out.

In the early semesters of the Tang Dynasty, it was reported that the Goryeo people had been eating seaweed for their mothers when they saw whales eating seaweed to heal their wounds. Edible.

Life of Seaweed

April to May: Creates a gamete called spore lobe (seaweed ear) at the bottom of stem. When the water temperature is over 14 ℃, the spore leaves release spores and spores are scattered out of the water. At the same time, the growing leaves are completely extinguished.

June-July: Spores float freely in the sea with single hairs and germinate on the rocks. When germinated, they newly divide and become spouses by male and female, and from July to August, spouses dormant, which is the same as animal hibernation.

September: Sperm and ovum fertilized in mating spleen and fertilized egg cell division from October to November. Seaweed attached to a rock or stone is a young leaf (spore) of a single leaf as it grows up and grows.

October to April: Growth period. Young leaves grow, some larger than 3m, but self-faithful leaves are formed around April.

Nutritional ingredients of seaweed are shown in Table 2.

The calcium content is 720mg, which is equivalent to powdered milk. Calcium is responsible for skeletal, tooth formation, postpartum uterine contraction and hemostasis. Iodine is a thyroid hormone component that promotes heart, vascular activity, temperature and sweat control, and metabolism.

Strong Alkaline Foods: To neutralize the acidity of 140g of rice, 2.2g of seaweed is enough. It is most effective for neutralizing acidic foods such as meat, fish and eggs. Digestibility of seaweed: 64% protein, 60% fat, 92% sugar, 37% fibrin.

Special ingredients and functions.

Alginic acid: Stimulates the mucous membranes of the intestinal tract, preventing digestive action and constipation that enhance digestion. 40 to 60% of dry matter is present, and cholesterol, pollution heavy metals and pesticides are excreted.

The mucous salt is a sticky substance with a salty taste, which has a synergistic effect on the components of sweet and savory tastes. Thus, the function of improving the flavor of the present invention and the additives are important additives having the function of landing and drying of fucoidan. It is an additive that leads to the harmony of flavor and the rise of function.

The sticky substance of mucus salt forms a new film sprayed on dry laver, so it prevents the deterioration caused by the oxidation of dry laver, and the dry laver using the sticky substance of mucus salt can find a transparent film on the surface.

Mucolytic salts have a strong alkalinity to control acidity, so if you administer 1.5 to 3% of weight, acidic foods are neutralized and converted into alkaline foods. Meat is acidic and immersed in mucous salts and changes in acidity and flavor and meat It has the function of neutralizing the detoxification of the eating of meat, such as steaming, the mouth is clean and the digestion of the cause is confirmed by the present invention, the meat was confirmed that steaming is the best companion.

The immersion purified water temperature of seaweed ear used in the present invention is obtained through hundreds of experiments, and the temperature of 50 ± 5 ℃ utilizes nutrients for the production and filtration of sticky mucus salts and by-products generated by separation of seaweed ear and mucus salts. When dried seaweed ears separated to the right temperature to create new value to be used as raw materials of fried incidence, new physical properties with suitable salinity and moderate hard elasticity are created and enjoyed by all ages. Since the production of seaweed ears into a variety of snack foods that can be used to present a high value of the present invention, which is the basis of the present invention to form a new value that increases the productivity of the present invention.

2-2. Fucoidan.

The sea that says life is home is full of nutrients, and seaweeds such as kelp and seaweed, which eat this, are rich in marine minerals, and Fucoidan is the center of life to provide healthy life. Sarah D. Klein (Giraffe) of the University extracted the polysaccharides named fucoidin from the seaweed for the first time and was the new material officially named Fucoidan in accordance with international naming conventions. .

Fucoidan is a source of self-sustainment that forms a protective film on its own when seaweeds are washed and hit by waves in the sea.The protective film component is sulfuric acid, and the higher the sulfuric acid group, the better the effect of fucoidan and 25-30% sulfuric acid group in domestic seaweed. It's about, and the sticky ingredient when the seaweed is placed in the water is the sulfuric acid group, which is fucoidan.

Fucoidan is an antioxidant polysaccharide (U-focus) based on antioxidants and has a structure in which sugars such as galactose, mannose, and gyros, sulfates, and uronic acid are combined. The biggest difference from alginic acid and other polysaccharides contained in it contains a large amount of sulfuric acid groups, and unlike such polysaccharides, it shows strong physiological activity and anticancer effect.

Fucoidan is working on the research of many universities and hospitals in the world to confirm the effects and to utilize them. The number of papers published in international journals by 2009 is over 800 based on the US FDA's official medical database, and more than 100 new research results are published each year. Losing facts sound new functions that are good for our bodies, our ancestors have eaten seaweed and kelp as natural health foods, and after dissolution, the culture of eating seaweed cannot admire ancestral wisdom.

The amino acids contained in fucoidan are made up of proteins, and amino acids are composed of several amino acids, including neurotransmitters, hormones, and blood that make up the human body.

Table 2 (mg / 100g) of amino acid types and contents in fucoidan

Essential Amino Acids and Their Roles

LISINE Lysine-involved in the repair and growth of body tissues, synthesis of antibodies, hormones and enzymes, glucose metabolism, liver function, and fat burning, and HISTIDINE histinin-involved in growth and supporting nerve function , Has the function of preventing the damage of ultraviolet rays.

PHENYLALANINE Phenylalanine--an essential amino acid that transmits signals between the brain and nerve cells and is a neurotransmitter.It relieves symptoms of depression and uplifts the mood. It is the main component of protein.

ISOLEUCINE Isoleucine--the main component of muscle tobacco, METHIONINE methionine--helps the liver, detoxifies and lowers cholesterol in the blood, removes free radicals, and VALINE valine--the main component of muscle protein .

THREONINE Trionine--promotes growth, prevents fatty liver from accumulating in the liver, and TRYPTOPHAN tryptophan--increases the hormones serotonin and meradonin in the brain and promotes growth hormone.

The mucosa salt of the fucoidan component having the essential amino acid and function is essential for longevity for modern people. According to a five-year study presented at the Preventive Medicine Center in Russia in 1991, the fucoidan healing ability suppresses tumor suppression and antiviral immune system. It is highly recommended as a preventive food, suggesting various effects such as reducing cholesterol, absorbing heavy metals, improving digestive system, and reducing lymph gland bronchitis.

Fucoidan's efficacy is that it contains more sulfuric acid than other polysaccharides. This sulfuric acid group is a function of conserving moisture and producing a slimy ingredient, and has a function of healing and recovering wounds with a substance having sulfur (S).

Sulfuric acid groups are also present in our stomachs and have a sticky composition of the gastric mucosa. For this reason, fucoidan, which contains a lot of sulfate groups, has characteristics that are familiar with our human mucosa. In modern times, gastrointestinal diseases are rapidly increasing due to westernization and stress of diet, and fucoidan is known to be most effective against diseases such as gastric ulcer, gastritis and gastric cancer.

When fucoidan enters the stomach, it adheres to the gastric mucosa and coats every corner to protect the stomach.Fucoidan penetrates the mucosal surface and stimulates the gastric mucosa to act on the inflamed area. Has been found to cure ulcers and is one of the causes of peptic ulcers, such as gastric ulcer and duodenal ulcer, called Helicobacter Pylori, the first Helicobacter bacterium announced in 1990 at the World Gastrointestinal Diseases Conference.

Today, chronic atrophic gastritis and gastric cancer are caused by living with a lifelong infection unless they are strongly removed. Helicobacter infections are very common, and 20% of people in their teens and 80% in their 40s. It is announced by the health institution.

Eventually, after the age of 40, up to 8 out of 10 people were infected with Helicobacter spp. And had a potential cause of gastritis and gastric cancer. Once inside the stomach, sulfuric acid groups in fucoidan were found to absorb and import Helicobacter bacteria.

In addition, fucoidan acts to remove Helicobacter bacteria absorbed by sulfuric acid groups in the fucoidan from the intestine and eventually remove the Helicobacter bacteria, and the stomach of the modern man is deteriorated due to westernization and stress of the diet. (胃) The majority of the weight, bloating, postprandial pain, etc. were found to be caused by the stomach does not move enough.

When ingested fucoidan, the sulfuric acid groups contained in fucoidan stimulate the gastric mucosa to actively move the stomach, and the fucoidan is massaged in the stomach as if it is massaged by hand. Its weakness is the ability to strengthen the stomach and intestines.

Fucoidan has excellent effects on gastric mucosa protection, gastric ulcer repair, elimination of Helicobacter spp., And back gastric motor function. Fucoidan lowers blood cholesterol levels by helping to excrete cholesterol. It can prevent vascular disease and prevent obesity leading to adult disease.

In addition, studies in Japan and the United States have shown that fucoidan has anticoagulant action, antitumor action, gastric ulcer stimulation effect, antibacterial action, blood pressure suppression action, hepatocellular growth factor (HGF) production induction, blood sugar elevation suppression action, antiallergic action, It was confirmed that there was an antiviral action.

In particular, it has been reported to be 70 ~ 80% effective in the treatment of cancers of the digestive system, and also has an excellent effect in the healing of most cancers. F-fucoidan has been reported to induce suicide of lymphoma cell lines and rabbits can inhibit aberrant proliferation.

Dr. Fujii, Japan, added fucoidan powder to congenital acute lymphocytic leukemia cells (MOLT 4) to see if it was effective against cancer cells.

Next was an animal experiment using mice. Twenty days later, the rats implanted with cancer cells (sargoma 180 tumor cells) in the lymph were fed with fucoidan and fed only normal food. Compared to those who received fucoidan in half. In addition, by examining the cells of the white blood cells in the spleen, NK cell activity was found to be about twice as much NK cell activity in the mice fed Fucoidan.

It was found that Fucoidan has the effect of guiding cancer cells to apoptosis (the mechanism of self-destructive natural death). It is revealed clearly in the research of Professor Tennomura, and professor of cancer specialty of the same university, and attracts attention, and it is the most active research in the world.

Because of this, apoptosis disappears silently without irritating the surrounding tissues or causing any side effects. Each of these apododos is defined by a program of genes stored in the cell's DNA. Apoptosis was confirmed to be induced by contact with viruses, drugs such as 代謝 拮抗 藥, and killer T cells.

Apoptosis begins in many cases, such as when the body does not need more cells or its presence threatens the health of the organism as a whole. Apoptosis is not only necessary to maintain the routine of mature individuals, but is also essential to the development of the prenatal period. If apoptosis occurs at an inappropriate time, or if necessary apoptosis is suppressed, various diseases such as cancer may occur.

20-year-old embryonicians are familiar with the process of apoptosis, and they observed that during development, many cells were sacrificed for the final form of the organism, and it was not until 1972 that John FR Kerr, Andrew W. Waila, A. Curry et al. Recognized the wider importance of this mechanism. They named this mechanism apoptosis, which means to fall in Greek, describing the natural death of cells in time as if the leaves were falling in autumn. Apoptosis is clearly distinguished from necrosis, in which cells injure and die.

Apoptosis is a normal physiological process that balances cell proliferation and is genetically designed to initiate action by stimuli transmitted in and out of the cell. Signal transduction activates genes that control cellular suicide mechanism pathways, which encode cellular structural proteins and proteins that destroy genetic material.

Cells that cause apoptosis morphologically collapse and break away from other cells, appearing as bubbles on the cell surface, and condensation of stained yarn (chromosome DNA and nucleoprotein) in the nucleus. The cells are then broken down by other cells, or broken into small pieces, surrounded by other phagocytic cells. Virtually all tissue cells in vivo can cause apoptosis for the benefit of the whole body. For example, cells in the uterine wall cause apoptosis in the menstrual cycle each month.

3. 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. 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.

Stevioside's sweetness is rich in sugars, including sugar, and has 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. The sweet taste of stevioside in the dried laver of the present invention as a sweet substance is used as an additive to improve the flavor of laver for the globalization of laver to give pleasure to all ages.

4. Dietary sulfur.

1) Sulfur has a long history of disease healing, and mineral sulfur is very weak because it has been used as the main ingredient of 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, rheumatoid, antidepressant, and scleroderma.

Famous nutritionist Dr. Carl Pfeiffer said sulfur was an essential nutrient for living organisms, and Dr. C. Mitchell said it had 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 elements such as hydrogen (H), oxygen (O), nitrogen (N), sulfur (S), sodium (Na) as subjects are the main ones. It is occupied by biological elements, especially in bones, skin, and hair, and due to its deficiency, it is a substance that causes keratinization of baldness, nail nails, and aging of skin.

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

6) It is the sulfur that controls diabetes and the insulin hormone string (SS) is a sulfur that can not be synthesized without the sulfur component. Sulfur is the main component of Tolbutamide (5).

7) One-fourth of the sulfur content of pharmaceutical products, Dr. C. Mitchell, in a book entitled “Biochemical Actions of Sulfur Compounds,” has been known for thousands of years for the detoxification of sulfur. Contains 1/4 of sulfur. Paradoxically.

Natural Dietary Sulfur-Dr. Zhukov, former Soviet Union, in 1930-Dr. Jacob began to generalize in 1963 when he published the results of clinical trials of dimethyl sulfoxide (DMSO).

9) The type of sulfur Mineral minerals are pale yellow soils that are 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.

10) Sulfur hot springs (硫黃 溫泉) is a hot spring containing sulfur content of 1 mg or more in 1 liter of water as a sulfur hot spring, and when drinking or bathing legal sulfur, glutathione (Glutathion), or antioxidant, in the blood Promotes the production of vagina, which increases the concentration of vitamins, promotes detoxification and softens the skin.

※ In 1972, Dr. Jacob and Hushler conducted a clinical trial of 12,000 people at Gongon University of Science to develop natural dietary sulfur, which is white and smellless like snow, and is used as a food or pharmaceutical system in developed countries. It is used as a food additive with the permission of import from KFDA as a seaweed extract (natural dietary sulfur).

5. Collagen

Collagen (Collagen protein) Generally, a protein is a high-molecular organic compound composed of C, H, N, S, O, etc., which is present in the largest amount among living cells, accounts for more than 50% of dry weight, and is almost contained in all cells. .

Protein (蛋白質) is a molecular instrument that expresses genetic information in vivo (molecular instrument) is very large molecular weight to reach millions, and the chemical structure is complicated and yet it is not clear yet many difficult to classify.

Collagen was known to be one type until the mid-1970s. Since then, 11 different types have been reported. The first Type I Collagen, numbered by the order in which it was found, is found in large quantities in Skin, Tendon, and Bone, which have long been known.

Collagen is also called collagen and gelatin. Melting point Pig collagen around 44 ° C, fish (bream) around 33 ° C, tendon, ligament, dermis connective tissue layer, dentin Protein in cartilage tissue.

White fiber component with high tension and little elasticity. Collagen fibers are gathered to form a fiber bundle of several hundred micrometers in diameter.

Each collagen fiber is divided into thinner fibrous fibers and the fibrous fibers are again composed of finer fibrous fibers with thinner and regular stripes.

Collagen belongs to Albuminoid, a protein that is insoluble in water, and contains a lot of amino acids, especially glycine. It is also the only protein that contains hydroxyproline, which turns into gelatin in boiling water.

Collagen is a term that originally refers to proteins that make up connective tissue in skin, tendons, bones and cartilage. Collagen is a very important fibrous light protein that fills cells between cells in humans and animals.

Collagen always exists in the site where a large number of cells are collected, and especially collagen is present in the skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen has been used for a long time, and collagen and its denatured substances, like other proteins, are degraded by digestive enzymes in the digestive tract and absorbed in the form of amino acids.

Collagen improves immunity, promotes cell regeneration, strengthens joints, activates skin metabolism and maintains moisturizing effect, which is excellent for skin care, and 80% of bone organic matter is collagen. to be. Bone is formed by the adsorption of calcium to collagen fibers.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water to have amino acid groups such as glycine, proline, and oxproline.

The collagen that creates body flow is absorbed from the small intestine and is passed to each cell through blood vessels. The nutrients from capillaries are transferred to each cell as collagen acts as a bridge.

In addition, waste products are transported through the collagen into the blood vessels, which are released out of the body. Collagen plays an important role in creating the flow of the entire body and is essential for beauty and health.

6. Ethanol (酒精 Ethanol, CH 3CH 2OH)

Ethanol or ethyl alcohol is a colorless, flammable compound that is a type of alcohol, the main constituent of alcohol, can be mixed with water or ether, and when burned produces a clear, pale blue flame, water and carbon dioxide. Is made.

Vapors are explosive and can be used as fuel in some internal combustion engines. Ethanol is the basis of the alcoholic beverage industry, industrially involved in various processes, used as a solvent, disinfectant, fuel, etc., and used as a catalyst for deodorizing and decolorizing due to its strong property of evaporating and accompanying surrounding weaknesses and pigments when evaporated. Ethanol has been used as a constituent of alcohol since ancient times. It was in the fifteenth century that we found that alcohol was the cause of alcohol.

It has a peculiar smell and taste and exists as a colorless liquid at room temperature. Melting point is -114.5 ° C, boiling point is 78.32 ° C. Soluble in water, other alcohols, ethers, ketones, chloroform, etc. In particular, gasoline can be completely mixed in anhydrous state, but in the presence of water, it is divided into two layers. Ethanol has a hydrogen bond. Since industrial alcohol is not taxed, other substances such as methanol are mixed to prevent it from being converted to beverages. This is called denaturated alcohol.

Biological properties ethanol coagulates proteins, so they have disinfection and sterilization. The bactericidal power is highest at 70% and weak at less than 60% or at least 80%. When ethanol is eaten due to the suppression of the cerebral function is excited, then the effect of central nervous suppression appears. Drinking alcoholic beverages that contain ethanol too often leads to addiction and addiction.

Distillation of the mixture with water does not produce pure ethanol, and azeotrope of 96.0% ethanol and 4.0% water is distilled off. It is easy to burn, and when burned, it burns with no color. Flammable vapors may explode. Oxidation leads to acetaldehyde and acetic acid.

Because of the nature of coagulation protein has a bactericidal action. The sterilizing power is the same as 70% aqueous solution, and the disinfection and sterilizing power is little at 60% or less and 80% or more. Used as a fungicide.

7. Curry

Curry, or Japanese-style curry, is an Asian dish that is seasoned with vegetables and meat using various spices such as turmeric. Originally originated in India and surrounding Asian countries, it is now one of the most popular dishes in the world.

In Japan, it was passed through England during the Meiji era, now called Curry Rice, and became popular as a national style. It spread to Korea during the Japanese occupation.

So in Japan or Korea, curry is often thought of as curry rice. Nowadays, the name 'Currie' is becoming popular due to the trend of authentic Indian curry.

Modern western curry is a spice made by a mixture of traditional Indian spices by the British who settled in India. It is the basic material of commercial curry powder, which is processed from turmeric (which gives a distinctive yellow color) as the main raw material.

Curry contains turmeric, kerman, coriander, pepper, pepper, or chili, cloves, cinnamon, fenugreek, nutmeg, ginger, mustard seed, fennel fruit, poppy seed, allspice, anise, laurel dry leaves, black pepper, Some roasted white pepper and chopped finely to produce.

Seasoning mixtures, called masala in traditional Indian recipes, are home-made and feature different types and proportions of ingredients depending on the type of dish the seasoning is in and the taste of the chef.

Sometimes the masala is mixed with a liquid such as water or vinegar to make the dough. Vegetarians' favorite curry in southern India is flavored with sambavardi and other traditional condiments, often with hot chili-like condiments.

Contrary to this traditional curry, Garam Masala in northern India is made with raw ramen, cinnamon, cloves and black pepper. Coriander and cumin are added to change the taste, but not spicy or spicy seasoning.

In the northern regions, lamb and poultry meat is served with curry. The dish seasoned with seasoning and gravy, which has been an important dish in South Asia since ancient times, appears to have originated from sour milk stew.

Spices have long been known in areas where foods could not be naturally cold stored because of their bactericidal and preservative functions.

Spicy and fragrant yellow spice made from turmeric, ginger, pepper and garlic. We use when we make dish such as curry rice.

Turmeric uses only rhizome, not leaves or flowers. It is used as a material for making curry rice with a spicy and bitter taste. The color of the rhizome is light orange and is the best when it smells stout, and it is mostly used for cooking, but it is also used as a medicine in India.

It combines the cultural characteristics of curry with its function of dry laver and uses new laver which is highly accessible to Okinawa in India, Southeast Asia and Japan.

8. Brown rice (玄 米, roasted brown rice)

Rice [Plant]

Perennial plant with crests. Stem is 1 ~ 1.5m high, hollow, and node. Leaves are alternate, long lines have parallel veins, separated by leaf and leaf.

Flowers bloom at the end of the stem with cone inflorescences in the first autumn, with one pistil, three stamens, one base, no petals, no inner petals and inner shells that cover the pistil, There is something with and without. East India is planted in rice fields and fields of various places of origin.

Brown rice refers to rice that has been removed from the husks of rice and has not been polished. It has good shelf life due to less harmful or harmful to microorganisms than white rice, but its 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. When using a pressure cooker after absorbing enough water to cook rice at a hydrolysis weight ratio (加 水 重量 比) 1.6 ~ 2.0, 110 ~ 120 ℃), in this case there is a big disadvantage that vitamin B is destroyed.

Brown Rice There is a part of the embryo that is an energy source of life not found in white rice, which is rich in vitamin B and suppresses the absorption of cholesterol. It is surrounded by high-calorie foods, making it even more popular with modern people.

If you cook rice only with brown rice, you will get tired of eating. Mix with white rice or cook rice with brown rice sticky rice. Slightly more expensive than brown rice, but tastes much better. Brown rice is difficult to digest if not eaten well, so it is soaked in water when cooking rice, and chew several times.

Table 5 shows the component analysis of brown rice and white rice. (Compared to brown and white rice (g / sample 100g, 14% moisture))

Compare vitamin content. (Μg / g sample, 14% moisture)

Benefits of Brown Rice

Reduces blood cholesterol Brown rice embryos and fats in the outer shell are high-quality unsaturated fatty acids, which are good fats that do not harden at room temperature, and have the power to remove malignant cholesterol from meat eating.

Moreover, because it is made with vitamin E, it does not oxidize good fats absorbed by the body as energy sources. The blood is surely healthy and the circulation is active. Since ancient times, all illnesses have been known to come from the blood, and if the quality and circulation of blood is correct, the health of mind and body is promised.

Normalizes gastrointestinal movement and smooth excretion. Brown rice increases the bacteria that work on the body, which makes the intestinal bacteria more active and shortens the stool's stagnant time, allowing the waste to be released quickly and the digestive organs cleaned quickly. To prevent chronic constipation, hemorrhoids, etc., and to promote treatment, and stool increases, toxic substances in the digestive tract increases, toxins go through the liver to the system and become a source of all diseases.

It promotes the excretion and release of harmful substances such as heavy metals. Phytic acid fiber in the outer shell of brown rice is excellent for absorbing toxins (chemicals, radioactive materials, heavy metals, etc.) and wastes contained in the human body and discharging them to the body.

Improve endurance and stamina. The most important energy source in the body is the glycogen stored in the muscles and liver, and the stored glycogen is consumed when a person does a lot of work or exercise, and the state of running out of stamina is low.

Ingesting brown rice increases the accumulation of glycogen with octacosanol and various vitamins and minerals in the embryo's milk, improving endurance and stamina, so you can always have a healthy mind and a healthy body.

Good for skin beauty Brown rice is rich in vitamin B2 which is an indispensable growth factor, which makes skin strong and beautiful, prevents oxidation of body fluids and clears blood. Embryos also contain vitamin E, an anti-aging vitamin, and vitamin F, which makes the skin beautiful.

It is a powerful immune booster and enhances natural healing. Brown rice has been found to contain trace amounts of arabinoxysilane, a substance that improves immunity and indirectly prevents and treats diseases. Arabinoxyllan is a type of five-sugar sugar that has been shown to have strong immune-enhancing effects by Dr. M. Konam, UCLA University of the United States, and Dr. Takarumi Tsurumi, a Japanese physician.

According to Dr. Gonam, arabinoxysilane is considered to be the most powerful and non-toxic substance that has been developed so far, such as increasing the amount of interferon-gamma and activating NK cells. Because it raises the effect of preventing and treating diseases such as cancer, heart disease, arteriosclerosis, high blood pressure and gallstones.

9. Garlic

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

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

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

Garlic contains about 0.1% essential oil (精油), the main components of this essential oil is 2-sulfide diallyl, 3-sulfide diallyl. In ancient times and in the Middle Ages, it was highly praised for its medical properties, and modern scientific research has proven many properties of garlic. The scales contain the antibiotic allium, which has a sedative effect of calming preservatives, expectorants, and intestinal spasms. Indicates. In the late twentieth century, the efficacy of garlic in the circulatory system attracted great medical attention.

Garlic is believed to have originated in Central Asia or Egypt, and it is believed that it originated through China because of the amount of garlic distributed to laborers on the walls of the pyramids of Egypt, built around 2500 BC.

Records on the wall of Egyptian pyramids in BC have been written about the amount of garlic distributed to slaves mobilized in the pyramid construction, when slaves eat garlic for stamina buildup. In the Emperor's Cemetery of ancient King Tutankhamen, six roots of real garlic were excavated.

In Korea, there is no detailed record of when garlic was introduced, but garlic appears in Dangun mythology, and garlic cultivation records remain in Samguk Sagi, indicating that there was already garlic cultivation and use in the Silla era. One of the most important records of garlic is Dangun myth.

It was found that Dangun myth has been used as a basic medicinal plant with the mystery of garlic. Prove a familiar relationship.

It is not clear from when Korea started planting garlic, but it is believed to have been widely planted before the Goryeo Dynasty. There are many theories about the origin of garlic, which is now widely planted, but since it has been planted all over the world for a long time, it is not known exactly.

There are also scholars who see A. longicuspis as a plant of origin, which grows wild in Central Asia due to theories and arguments. Since garlic has a long history of cultivation, numerous varieties have been made, and they are divided into places and seasons for planting, the extent of growing the genus, and the number of garlics in the scales.

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.

Nanji Type is an early species harvested in August-September and harvested in early May of the next year. The representative local varieties are 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: calorie 165 인, phosphorus 50mg, moisture 79%, iron 1.6mg, protein 3.0g, fat 0.5g, vitamin B1 0.33mg, vitamin B2 0.52mg, carbohydrate sugar 32g, riboflavin 0.53mg, fiber 0.8 g, niacin 0.1 mg, ash 1.3 g ascorbic acid 7 mg, calcium 32 mg, waste fraction 10% and the like.

10. Powdered 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.

Flavonols are present in beverages as well as fruits and vegetables, especially in the form of quercetin in onion 0.3 mg / g, 10 ~ 25 mg / 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 consists mainly of four components: EC, EGC, ECG, and EGCG. EGCG 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 well known that court doctors used green tea as a headache medicine for the French emperor Louis XIV, famous for his constant headaches.

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

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

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

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

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

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

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

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

The composition of green tea differs little by little depending on the natural conditions such as the soil, sunlight, humidity, and the time of picking the tea leaves, Kida method, storage conditions, etc. The faster the tea, the more nitrogen, caffeine, vitamin C, and glass. The higher the amino acid content and the later picked tea leaves, the higher the content.

Tannins or polyphenols consist of six kinds of catechins, which greatly influence the color, aroma and taste of tea baths, and are more common in teas 2 and 3 taken in summer or autumn than fermented teas. 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 catechins, unlike persimmon tannins. not.

As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste, and green tea has more caffeine than steamed tea, especially tea that is picked up early or shaded. Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low.

Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid, glutamic acid and aspartic acid, and bitter flavored arginine are included. In addition, the commercial value of tea varies depending on the content of this amino acid and other nitrogen compounds. Eventually, as the amount of sunlight decreases, amino acids in tea leaves increase and polyphenols decrease, resulting in a tasteful tea.

□ anticancer effect

Green tea is not only rich in polyphenols (EGC g), which is an anti-carcinogen, but also chlorophyll and fibrin have been shown to be effective as cancer preventive agents because of mutagenic effects.

□ Anti-aging effect

Polyphenol component in green tea has an excellent effect of inhibiting aging compared to tocopherol because it inhibits the formation of lipid peroxide that promotes aging.

□ Prevention of high blood pressure and arteriosclerosis

The catechins, vitamin C, and chlorophyll, which are rich in green tea leaves, lower cholesterol and blood pressure and are effective in preventing adult diseases such as hypertension and arteriosclerosis.

Yacon strawberry

Scientific name: Polymni sonchifolia.

It is a perennial plant of the Campanula Asteraceae. It is native to Bolivia and Peru, the Andean region of South America, and is locally called pears. Its roots are similar to sweet potatoes, and the ground is similar to pork potatoes.

The height is 1.5-3 m. Stems are green or purple, cylindrical or slightly angled, hairy, hollow when mature. There are many nodes under the main stem, branching, and irregular roots frequently occur in the root stem eye on the surface. At the end of September yellow flowers bloom and fruit does not bear well. From the time of flowering, the tubers begin to gain weight quickly, forming tubers.

If you eat yacon raw, you can feel crisp like pear, sweet, juicy, and cool like pear. When heated and cooked, it has the same taste as lotus root. It is a cultivated plant that is popular for food because of its high sugar content.

Yacon is mainly distributed in South America and is cultivated in New Zealand, Japan, and some parts of Korea.

The components are fructose, oligosaccharides, inulin, polyphenols, and the like, and are also rich in alkaline dietary fiber. Therefore, it can be eaten raw or boiled or baked in salads, young leaves are used for salads, and harvest leaves are used as tea.

Yacon prevents tooth decay by promoting bifidus growth in the colon, promoting mineral absorption, constipation, diabetes, hyperlipidemia, suppressing blood sugar levels, preventing aging, obesity, arteriosclerosis, colon cancer, and low-calorie sweeteners.

Yacon has a special taste when it is chopped like a fruit salad and mixed with fruits such as bananas and oranges, and some crispness remains even when fried, and you can make sweet and delicious drinks by grinding or crushing the cloth. And in Ecuador, they enjoy yacons at festivals.

The peel tastes a little bit of peel, so you can peel it and eat it. The juice of yacon tuber becomes a dark brown candy called Chancaca, which looks like sugarcane syrup, and when sodium sulfite is added and concentrated under reduced pressure, blackening is prevented by enzymatic action. It is made, Yakon malt is known to not lose weight because it is much lower energy.

Yacon is a historical crop that has been cultivated since the Inca Empire. Yacon fruit is similar in form to sweet potatoes, but tastes and feels like chewing pears. Currently grown in the United States, Japan, and the Netherlands. Recently, Japanese distributors are importing yacon and yacon leaves through contract farming with Korean farmers.

Yacon is rich in Inulin, which is effective for diabetes, and is rich in oligosaccharides and alkaline fiber, and is widely used by young women in Japan and the United States for diet.

There is also a folding method using young stems. The sprouting temperature is 25 ~ 30 ℃ is suitable for 25 to 30 days or more shoots rise up more than 90%. Yacon generates roots and rhizomes in the side eyes, and some roots differentiate into tubers, the nutrient reservoirs.

Root stock is red, 8 ~ 12㎝ long, 1 ~ 2㎝ in diameter, 10 ~ 15g in weight, easily divided into several, new shoots and roots come out can be used as a nutritional breeding organ.

Ingredients of Yacon

Calorie 51 가, water 86%, protein 0.4%, lipid 0.5%, fiber 0.5%, sugar 11.3%, ash 0.8%, calcium 13 mg, phosphorus 15 mg, vitamin A 84IU, vitamin B1 0.05 Mg, vitamin B2 0.01 mg, niacin 0.1 mg, vitamin C 5 mg, and the like.

More specifically, Yacon is an alkaline food containing 0.13 beta-carotene and 14 essential nutrients such as polyphenols (antioxidants, 203mg calcium and carbohydrates).

Among the components of yacon, the mineral contains more alkaline elements such as Ca 1030µg / g, Na119119 / g, Fe 22µg / g, Mg 696µg / g and K 23µg / g. Carbohydrates include Frectose 350 mg / g, Glucose 158 mg / g, Sucrose 75 mg / g, Fructo-oligo sugar (FG 2 to GF 9) 206 mg / g, Inulin 14 mg / g, diabetes, diet, Yacon can be considered as an industrial crop, such as digestion and diet, and is particularly valuable as a source of Inulin.

The form that can be made from yacon tuber is powder and syrup, and furthermore, yacon leaf is extracted to make yacon juice with low blood sugar effect, and yacon tube root has sweet taste and can absorb and absorb fructose oligosaccharides in human body. Yacon doesn't gain weight because it can't.

Use of yacon

It can be raw, used for desserts and juices. Yacon cold noodles, yacon noodles, yacon hotteok, eaten like raw fruit or grind with a blender, yacon kimchi, yacon diced, etc.

Young plants can also be used for herbs, and small tubers and leaves with less commercial value can be used for livestock feed. Tubers store some types of carbohydrates, including glucose, monosaccharides like fructose, disaccharides like sugar, and oligosaccharides of 3 to 10 carbon sugars, and contain some starch and inulin. The sweet component is fructo oligosaccharide as the main ingredient.

Yacon is a well-being food that contains refreshing, large amounts of dietary fiber and essential impact cows, like cucumbers, and is usually used as a substitute for drinks, especially for those with constipation.

Ingredients and Physiological Benefits

Yacon stores several forms of carbohydrates, including glucose, fructose such as fructose, disaccharides such as sugar, and 3-10 올리고 oligosaccharides, and contains some starch and Inulin. Inulin is a 35-saccharide polysaccharide, which is a large storage sugar in asteraceae plants such as pork potatoes and dahlias, but in yacon, it is very small.

On the other hand, Oligofractan, which is about 4 sugars in the harvest season, is 67% by building level. The oligosaccharide of yacon is known as β-furactooligosaccharide (inulin-based Oligofractan) having a glocos group. Immediately after harvest, the oligosaccharides were 67%, lowering to about 20% at 96 days after harvest.

Therefore, the relative ratios of oligo-lactan and monosaccharides change in growth stage and harvest. It also contains some vitamins and minerals, including some fiber and retinol. Terpenoid lactic acid secreted from the epidermis of the epidermis is thought to affect taste, but there is no experimental result.

In Bolivia, diabetics and people with digestive disorders eat a lot, and it is said to have effects on rejuvenation and skin rejuvenation. In Brazil, Yacon leaves have a pharmacological action that prevents diabetes, making tea and drinking dried leaf water.

Glucose and fructose in yacon are higher in sugar than sugar and have lower intestinal absorption rate. Oligosaccharides have less digestive absorption in the body, and E. Coli or Clostridium perfrigens are not available in the intestine. Lactic acid bacteria (Bifido bacterium sp.) Are well available.

Therefore, it enhances bifidus bacteria and reduces harmful bacteria, and it is effective to prevent constipation by activating intestinal action and intestinal movement to make the intestines clean and strong.

It lowers serum cholesterol and prevents arteriosclerosis, and it is difficult to use Steptococcus mutans, which cause tooth decay, and thus, when used as a sweetener, it can suppress caries more effectively than sugar.

Fructo-oligosaccharides, which account for about 10% of the weight of yacon, have slow and low digestion absorption in the body, preventing obesity. Since it contains a lot of minerals, especially potassium, it is effective in lowering blood pressure by balancing the amount of sodium in the body and other alkaline foods rich in calcium and magnesium, which are also effective in preventing osteoporosis.

Yacon contains 21 trillion organic nitrogen compounds, including relatively high amounts of amide and amino acids such as asparagine, glutamine, proline, and arginine, and carbohydrates contain large amounts of fructose, glucose, sucrose, fructo-oligo, and inulin. It contains no starch.

1) Fructose or Fructo sugar contained in yacon can be used as an important functional natural sweet ingredient.

2) Since fructo-oligo sugar cannot be used by the dental caries Streptococcus Mutans, it is effective to suppress caries by replacing the existing sweetener Sucrose.

3) Dietary fiber and fructo-oligo sugar contained in yacon cannot be used as an energy source because it is not digested in the body, so it can be used as a low calorie food ingredient as a dietary ingredient such as obesity and diabetes. (Diet food)

4) Bifidobacterium sp., Which is an intestinal useful bacterium, cannot be used for rot and food poisoning bacteria such as E. Coli and Clostridium perfrigens. Because it is used well for lactic acid bacteria, it functions as an intestinal function that can improve the intestinal bacterial group and make the intestines clean and strong (good for constipation).

5) Dietary fiber and fructo-oligo sugar have a protective effect on atherosclerosis by lowering serum Cholesterol. Good for improving constitution by reducing serum cholesterol

6) Yacon disaccharides have an excellent sweet taste like sucrose, increase intestinal bifidus, reduce harmful bacteria, and increase bifidus, which is effective in treating constipation and is highly valuable as a medicinal plant.

7) Yacon has a large amount of inulin, which is effective in lowering blood sugar levels of diabetics and the sweet component of yacon is fructo oligosaccharide as the main ingredient, and natural fructo oligosaccharide has the effect of promoting health maintenance. Deodorizing and changing the flavor of seaweed and changing it into a sweet new flavor, this new flavor of seaweed is a new flavor that is absolutely necessary for the globalization of seaweed.

For your reference, yacon is cultivated and harvested in winter, so no pesticides are needed, and if you give compost properly, it grows well, and most yacon is a pollution-free food, which is great for reproduction. And yacon, unlike sweet potatoes, can be stored for a very long time. If you don't put it in the refrigerator, it won't deteriorate for about a month, and if you keep it frozen, it will be kept fresh even if you leave it for two or three months.

Experimental results using the composition of the present invention, when grinding or roasting fish dishes, pork belly or meat when using yacon grinding or juice, fat is carbonized, the meat is soft and the smell of the meat disappears, the flavor is improved, meat It was confirmed that the taste is improved.

This was confirmed by aging of amide and amino acids such as asparagine, glutamine, proline, and arginine in yacon, and when mixed with garlic, the flavor of garlic was improved, and when mixed with red pepper powder, the spicy taste was softened. It also confirmed that it was soft, so it was confirmed that it is a raw material of absolute necessity as a material for studying aesthetics that raises preference.

The present invention was the first to confirm that Inulin in Yacon increases the stimulation of beta cells secreting insulin (Insulin) in the intestine when the ingredients and caffeine of coffee are mixed.

After 2 hours after eating a meal, a diabetic with a blood sugar level of 140 to 160, 5-7 g of frozen coffee, mixed with yacon juice, mixed 120 mg 30 minutes before a meal, and 30 minutes after a meal. After drinking a glass of alcohol for a week, the blood sugar level was lowered from 120 to 130.

12. Coffee (Coffee Powdered Coffee)

Coffee (Coffee) is a fruit from the coffee tree, ripe and red and sweet. The seeds are wrapped in thick pulp, which is wrapped in a layer of jelly-like pulp about two millimeters thick, in a hard shell called a parchment.

Underneath the parchment is a thin, silvery shell that covers each seed. Coffee fruit contains two seeds in one surgical blood. However, sometimes when there is not enough fertilization or poor nutrition, there is only one, and there is only one seed harvested from the upper part of the tree.

Coffee is a tasteful, fragrant, high-quality variety produced in the alpine region of 500 to 2,500 meters above sea level. The Arabica (Coffea arabica L) is a mild coffee mainly produced in Brazil and Brazil. The two coffees account for 70% of the world's production.

It is a low-cost Robusta scientific name (Coffea canephora L), characterized by a bitter taste of coffee produced in a difficult environment compared to Arabica, which is native to Central Africa and Congo. Robusta is an essential ingredient in the manufacture of instant coffee, with worldwide production accounting for 30%.

Even if the coffee is stored at room temperature for more than two years in a fresh green bean state, the composition does not change significantly, but roasted coffee loses its fresh taste and aroma after three to three weeks. When packaging, packaging with aluminum foil, laminating, PP, OPP, PE is used as a way to preserve the taste and aroma after roasting.

Coffee is a beverage that emphasizes taste and aroma, and the taste and aroma differ greatly depending on the location and climate of the place of origin, and the name of the place of origin is the brand of the product.

The history of coffee

There is no exact record of when and where coffee was discovered, but it began to be loved by mankind about six to seven centuries and is estimated to be thousands of years ago.

There are various stories about the origin, but there is nothing precise. The most widely known are the legends of Shepherds of Abyssinian (Ethiopian) Shepherd Shepherds and the legend of the monk Shekhoma of Mocha (Northern Yemen).

According to the legend of Caldia, shepherd Caldia discovered that the sheep who had eaten the fruit of the wild tree was unusually flaky and excited about one day. There is Caldia's theory of feeling good, experiencing excitement, spreading the mood, and the origin of coffee.

Another is Seqoma's theories about romantic love. Monk Sekhoma, who was respected by the Mocha of Arabia, about 1200 AD, was exiled to the province for her love for the princess. Following the bellows of birds in the milky way, I found a beautiful fruit, and I made a soup out of it, and I felt it refreshed. This is the beginning of the discovery of coffee. Coffee resembles a sweet scent, and it feels sweet in every story about its origin.

It is said that the first person to deliver such sweet coffee to Arabs came from Ethiopia, a scholar who called Barani, who used the fruit of coffee for medical purposes. Later, Islamic mystics, Sufi Believer, began to be widely used as medicines to prevent them from falling asleep during long night prayers.

Those who spread coffee to Europe were spread by pilgrims and traders. Since the Arabs strictly prohibited the export of coffee seedlings at that time, the pilgrims who came to Mecca secretly brought coffee beans, which led to the dissemination of coffee.

By the time the Saracens were divided, Europeans organized their Crusaders and sent them to the Islamic world. At this time, the Crusader soldiers enjoyed the coffee freely in the Muslim area for the first time, but in Europe they could not drink it freely as a pagan drink.

After the Crusades, Europeans, who began to enter the Renaissance period and became awakened to modern spirit, were tolerant of coffee branded as pagan drinks because of religious doctrine.

Literary revival aroused modernism and motivated the rethinking of coffee, bound by religious doctrine. Moreover, it became a motive for thinking to provide inspiration and imagery to artists such as poets and painters, and to praise the philosophers for the truth and the politicians for peace.

Loved by artists and the upper class moved the heart of Pope Clement VIII, and the Pope baptized it, giving it great power to spread throughout Europe.

In 1616, a Dutch merchant obtained coffee beans from an Indian pilgrim and smuggled them out to Europe, where he was the first of a series of coffees in Europe. In 1714, the Amsterdam mayor gave coffee to Louis XIV. Coffee was introduced to France as a gift of wood. In addition, coffee houses flourished throughout Europe at the end of the 18th century by Venetian merchants via Italy, France, and England.

In the United States, drinking coffee began in earnest in 1767, when Americans enjoyed drinking tea since the Townsend Act, which passed high taxes in Britain. It became a moment to change from a country to a coffee drinking country, and today it is a mass consumer country that consumes 50 million cups of coffee a day.

The first person to drink coffee in Korea was Emperor Gojong, who drank while staying at the Russian Consulate in Agupacheon in 1895, and became the first coffee shop called Jeong-dong Club.It became the first coffee shop in Korea. And literary people could enjoy.

Since then, through the Korean War, the Korean War, it has been distributed to the general public and penetrated deeply into the masses. It is becoming a necessity of modern man with the development of westernization.

Every lover of coffee in the world is praised as a sweet kiss more passionate and sweeter than a glass of ripe wine. Monopoly.

Ingredients of Coffee

Fresh green beans contain moisture, protein, carbohydrates, fats, minerals, organics, caffeine, etc.Coffee's aroma and taste vary depending on how it is handled, and it is flavored by heat during roasting. And volatiles such as alcohols, aldehydes, ketones, esters, nitrogen compounds, and caffeol.

The most constituents of dried green beans are carbohydrates, which are composed of sugars, cellulose, lignin, etc., and sugars are caramelized. It reacts and becomes a brown substance that is soluble in water. The bitter taste does not react, and water-soluble sugar gives off sweetness.

Characteristics of Coffee Varieties and Flavors

Mocha coffee is a coffee produced in Yemen and Ethiopia with a strong sourness and sweetness and strong aroma, and it has a savory taste.Blue Mountain is a coffee produced in Jamaica with a strong sweetness and aroma, and Kilimanjaro is a coffee produced in Tanzania. .

Colombia is a coffee produced in Colombia. It is sour, sweet and strong. Guatemala is a coffee produced in Guatemala with a strong acidity and sweetness and strong aroma. Mexico is a Mexican coffee produced in Mexico with a strong acidity and sweetness. Honduras is a coffee produced in Honduras with a neutral taste.

Manderin is a coffee produced in Indonesia with a strong bitterness and rich flavor. Chiba Lobstar is a coffee produced in Indonesia with a strong bitter taste. Brazil is a coffee produced in Brazil and has a neutral taste. Costa Rica is a coffee produced in Costa Rica with a sour taste.

Benefits of Coffee

When coffee is commonly used in humans, it has been recognized as a medicine for its unique taste, aroma, and stimulant, but since it is loved by people from all over the world, it has developed into a food that is a favorite beverage and has enjoyed the highest sum. .

This effect (效能) is due to the stimulating effect (覺醒 stimulating effect) of the function of caffeine (Caffeine) in the coffee (Coffee) because it regulates the function of the living body by the excitement of the central nerve.

A clinical trial report has been reaffirmed that drinking coffee has the effect of preventing a second adult diabetes. Dr. Jako Tuomilet of the National Institutes of Health in Finland, in a study published in the Journal of the American Medical Association (JAMA) 2004 (2004, 3, 10), found that drinking more coffee reduced the risk of adult diabetes proportionally. Medical News Telecom Westay News reported.

Tuomileto said the findings were confirmed by a comprehensive analysis of three surveys conducted in 1982, 1987 and 1992, involving 6,974 men and 35,655 women in Finland aged 35 to 64.

Women drink 3 to 4 cups of coffee a day at a risk of diabetes 29% more than 10 drinks 79% at risk of diabetes 79% men drink 3 to 4 cups a day 27% Drink more than 10 cups 55% of adults with diabetes .

Dr. Tuomileto says that brewed coffee is better than brewed coffee, and the brewed coffee has been exposed for a long time at high temperatures, so the biologically active ingredients in the coffee are degraded at high temperatures. There was a loss of.

The Finns are the world's leading consumers of 10.8 kg (9 averages per day) of coffee per year. It is already known that caffeine in coffee reduces the risk of adult diabetes by stimulating beta cells that secrete insulin from the workplace.

A research team at Harvard Medical University in the United States (2004) published a study in 125,000 people over a 12 to 18 year period and found that people who drink six cups of coffee a day cut their risk of diabetes by half.

Coffee's constituents, which reduce blood sugar, stimulate magnesium's secretion of peptides, and coffee contains magnesium, which is known to positively affect glucose tolerance.

When you drink coffee, caffeine is 1 to 2% in coffee beans and 3 to 5% of caffeine in instant coffee is absorbed by the human body. Give 感).

Coffee has the effect of preventing atherosclerosis, which prevents the deposition of cholesterol (Cholesterol) in our bodies inside the arterial vessels that break down.

Drinking Coffee Promotes Blood Circulation Relieves Low Blood Pressure Preventing Dementia Tobacco Eliminates Nicotine in Cigarettes Some researchers have the benefit of preventing cancer, and drinking coffee increases the function of the liver and kidneys It is effective in relieving hangover and increasing the amount of urine by promoting diuresis.

Drinking coffee stimulates the central nervous system to clear the mind, so it helps to change the mood (氣 分 悛 換) for those who study and those who sit for a long time, but overdose causes insomnia.

Drinking coffee stimulates the heart and increases the concentration of calcium ions resulting in increased heart rate and cardiac output. Excessive excitement and anxiety can lead to hypertension and heart disease.

Drinking coffee stimulates the stomach to promote the secretion of gastric acid, which aids in digestion and is effective for stomach aches and soothes the stomach. However, excessive coffee can cause stomach ulcers. Reduces the smell of kimchi and removes oil from the mouth.

Caffeine's Function (機能 Faculty)

Caffeine in coffee is a water-soluble stimulant with a odorless, bitter taste of white. It has a diet function that promotes excessive fat and calories by stimulating metabolism. .

Too much caffeine can cause caffeine to cause anxiety, anxiety, insomnia, headaches and diarrhea. Caffeine is effective for asthma, and caffeine is responsible for the mucous membranes of organs. ) The secretions (分 泌 物) to dry and constrict the blood vessels.

Caffeine In healthy people, after 6 hours, caffeine is broken down in half, but if you smoke or take other medicines, the caffeine stays longer in the body, In people with liver damage, there are also unusual people who remain in the body for three to four days.

Caffeine is not designated as a poison in the International Classification of Diseases of the World Health Organization, but it is addictive due to dependence or abuse depending on long-term drinking. No need to worry about 中性.

It was confirmed that the powdered coffee had a function of absorbing and improving flavor by absorbing power and having a function of deodorizing an unpleasant smell by mixing with yacon.

13. milk,

Cow's Milk

The opaque white liquid secreted from the cow's mammary gland is called milk, and the dry milk is called powdered milk.

It has a unique smell and taste. It seems that milk began to be eaten for the first time in Europe from 10,000 to 12,000 years ago. In Korea, there was very limited milk production and consumption in the Three Kingdoms, Goryeo, and Joseon Dynasty. Milk and dairy production increased significantly from the 1960s.

Through the composition of the present invention, the function of gently purifying the flavor of coffee and black garlic and removing the aroma of green tea is found, and the function of the symbol with the flavor of the background showing the harmony of the salty and sweet taste with the function of popular world flavor. Confirmed.

The composition of the milk (차이 成) is different depending on the breed of cow, health status, age, breeding method, season, inorganic. Dairy cows are native to Europe and include Holstein, Lowland, Dungeon, Ayrshire and Shorthorn.

Holstein breeds, which make up the majority of Korean dairy cows, are low in fat and high in secretion. Low and Guernsey are high in fat. When cows become ill, their flow rate decreases and their composition changes.In particular, when mastitis occurs, the milk composition changes, which increases sodium, chlorine, nitrogen, catalase activity and pH, and increases calcium, magnesium, phosphorus, iron, and lactose (lactose). Fat free solids are reduced.

Feed has a relatively small effect on milk composition, but it has a big impact on the color of milk fat, milk taste and aroma, and vitamin content. By season, fat content is low in summer and high in winter. Colostrum secreted several days after delivery is high in protein (especially globulin), fat, ash, vitamin A and low in lactose.

The main ingredient in milk protein is casein. Casein, belonging to the phosphorus protein, binds to calcium and disperses in the colloidal phase. Milk fat, which forms an emulsion with fine globules, gives a milky yellow color. It contains a lot of lower fatty acids (butyric acid), so the digestibility is good, but due to some hydrolysis, it has a peculiar bad smell.

At least 99.8% of the sugar is lactose, and glucose and galactose make up the remainder. Galactose, in particular, plays an important role in the development of the brain along with phospholipids. Ash is high in phosphorus and calcium and contains almost all kinds of vitamins.

Milk is heated, sterilized, packaged in small unit sizes and commercially available. Milk sterilization includes pasteurization and complete sterilization. Packaging used a lot of glass bottles in the past, but nowadays most paper and plastic containers are used. Milk decays quickly in its raw state and can only be stored for 3 to 5 days, even when pasteurized.

Milk components can be divided into lactose, milk fat, milk protein, mineral, vitamin, enzyme, and each of the following: Is the same as

Table 5 shows the composition of milk and breast milk.

Function of milk.

Lactose

Glucose and galactose are two saccharides combined, acting primarily as a source of energy. Decomposed glucose and galactose are used as blood sugar maintenance and brain forming factors and as energy sources to promote the growth of lactic acid bacteria and bifidus bacteria in the intestine. In particular, galactose is essential for the synthesis of sugar lipids, an important brain tissue component in infants, and plays an important role in calcium absorption in milk.

butterfat

It is mainly a component of energy sources and cell membranes. Since milk fat is composed of relatively short or medium fatty acids, it has a good digestion and absorption rate, is a source of essential fatty acids, and contains fat-soluble vitamins such as vitamins A, D, and X.

In addition, milk fatty acids promote cell growth, physiological activities such as insulin and secretion stimulation, and milk fat contains trace amounts of phospholipid lecithin and sugar glycoside, which promote brain development, neural tissue development, and cell activation. , Anti-toxic effect. Recently, it has been reported that milk fat contains cholesterol inhibitors and anticancer ingredients.

Milk protein

It is a basic substance that makes up the body's muscles, bones, etc. It is made from about 20 kinds of amino acids contained in blood. Milk protein contributes to immune enhancement, calcium absorption, intestinal bifidus proliferation, blood pressure regulation, platelet aggregation, smooth muscle contraction, immunoreactivity, and leukocyte function. In addition, it is a major component of hair and keratin production in infants and is also essential for nervous system tissue and brain development.

Minerals

It refers to trace elements distributed in the body such as calcium, phosphorus, sodium, iron, and copper. Milk contains a lot of calcium, so the ratio of calcium to phosphorus is 1: 1, so calcium and phosphorus species recommended by nutritionists are a source.

In addition, the milk contains a large amount of potassium, magnesium, sodium, etc. necessary for the human body, and in addition to copper, iron, zinc and more than 10 kinds of trace elements are contained, which plays an important role in the metabolism of the human body.

vitamin

Milk contains a lot of vitamins except vitamins C and D. Especially, there is a lot of vitamin B2 (riboflavin) in milk that is easy for Koreans to lack. Vitamin B2 is a growth-promoting vitamin that is essential for heart and cell metabolism and plays an important role in the growth of children. Vitamin B1 is essential for increasing brain function and preventing each disease.

enzyme

Milk contains about 40 enzymes, many of which play an important role in nutritional physiology. Lipase plays a decisive role in intestinal lipolysis, increasing digestion and absorption rate. Increases resistance to disease.

It was confirmed that the same kind and function of the mineral component of the milk and the mineral component of yacon were the same, and it was confirmed that the sacredness and function of the flavor of the present composition composed of a mixture of the two minerals were increased.

14. Fruits, vegetables and grains.

Fruits, vegetables and grains have five flavors and contain three major nutrients and mineral vitamins to improve flavor and provide access to the culture and dietary practices of the six major oceans.

1) Types of special products used as additives

Green tea or curry or garlic or soy or black beans or plum or strawberry or citrus or orange or apple or kiwi or melon or grape or cherry or palm or peach or lemon or watermelon or mango or red sea or maroon or grapefruit or apricot or rich or squid Or quince or grapes or cornus or citron or berry or plum or coconut or banana or pomegranate or jujube or sugar apple or mango steam or durian or bokbunja or raspberry or avocado or guava or fig or papaya or blueberry or pineapple or halla Bon or star fruit or limbing or silky or schizandra or wolfberry or clench or sour or sesame or bellflower or radish or Chinese cabbage or leek or red pepper or broccoli or ginger or lotus root or burdock Is onion or cabbage or corn or bok choy or spinach or eggplant or blue green onion or leek or buttercup or pumpkin or sweet pumpkin or cucumber or carrot or potato or sweet potato or pepper or wasabi or mushroom or mushroom or oyster mushroom or shiitake or chaga Mushrooms or radish or pickles or lettuce or lettuce or virgin or broccoli or ginseng or red ginseng or bell pepper or beige or begamot or noni leaves or camphor or cedar or chamomile or clary sage or cypress or eucalyptus or gerarium or Hyssop or jasmine or Additives that increase accessibility using juniper or lavender or marjoram or melissa or what or neroli or pacho wool or peppermint or rosemary or sandalwood or rosewood or lilac or rice or barley or wheat or corn or red beans or sorghum or crude To be selected.

2) Functional properties of herbs used as additives.

Basil fatigue recovery, memory control, depression,

Bergamot regulation, digestive disorders, loss of appetite,

Campor Manic Treatment, Blood Pressure Rise Control,

Cedarwood reduces tension, relieves discomfort, cleansing the roots,

Chamomile dysmenorrhea, relieve sleep disorders,

Clary Sage menstrual cramps, depression, anti-inflammatory,

Cypress emotion control, physiological impurity relief, cramping, blemishes,

Eucalyptus colds, fever suppression, myalgia, cystitis, arthritis treatment,

Geranium relieves stress, relieves neuralgia, treats gastroenteritis when nervous,

Ginger stomach pain, indigestion, gas charm, relieves anorexia,

Hyssop, blood pressure control, hypotension, bruises,

Jasmine Various Gynecological Diseases, Depression,

Juniper Drowsiness Prevention, Obesity Prevention, Diuretic Action, Menstrual Pain Relief,

Lavender insomnia repellent, aromatic insecticide,

Lemon headache, constipation relief, diabetes relief,

Marijoram sleep disorders, pediatric systems, emergency care at home,

Melissa Circulatory Internal Medicine,

Myrrh skin diseases, gynecological treatments,

Neroli Skin Care, Relaxation,

Orange Intestinal Enhancement,

Pachouli Circulatory Internal Medicine,

Peppermint: headache, fever, digestive medicine, sedation,

Fine antiseptic, expectorant effect, lung / bronchial treatment,

Rosemary blood circulation, fatigue recovery, neuropsychiatry, menstrual cycle control,

Rosewood anti aging, increased immunity,

Sandalwood insomnia relief, tension relief, circulatory medicine,

Tea Tree gynecological diseases, colds and respiratory diseases,

Ylang Ylang Neuropsychiatric and functional features of circulatory disorders relieve.

The present invention is to prepare a new flavor dry seaweed composition containing yacon and collagen, the accompanying drawings exemplifying specific details for the practice of the present invention, the new flavor containing yacon and collagen dry The figure of the present invention should not be construed as being limited to only the matter described as it serves to understand the technical idea of the present invention together with the problem solving means of the manufacturing method of a laver composition. 1 relates to a new flavor dry seaweed composition containing yacon and collagen and a method of manufacturing the same.

Specific details for the practice of the present invention is provided only to explain a method for producing a new flavor of dried seaweed (乾 海苔) composition containing yacon and collagen, the present invention is due to the following detailed description of the present invention The range is not limited.

1. Preparation method of new flavored dry laver composition containing yacon and collagen (dry laver containing coffee)

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

The present invention is to create a new flavor of dried seaweed composition containing yacon and collagen, rich in dietary fiber, taurine (about 30 to 36mg in one dried seaweed) and methionine (140mg% / 100g) Select dry laver, which is a longevity food containing, and select full length dry laver of 20cm × 28cm with 2g weight of dried laver and use various foods and beauty medicines to satisfy the desire of happy life in life. Selected collagen, which is a favorite protein in high-income countries with high new value in well-being culture, selects more than 95% purity as animal collagen with good flavor and good deodorant, and selects milk for animal mineral and flavor Selected and dried powdered milk, select brown rice for savory flavor Selected yacon for substrate and mucous cohesion, and dried and ground crushed 400-mesh grains. Selected and roasted crushed 400-mesh grains for the awakening effect of caffeine and popular world flavor. Selected powdered coffee, natural sweetener stevioside with functional properties and sweetness to prevent antioxidant function and rot. Selected stevioside with 30% purity without odor and produced from seaweed as mucosa salt containing fucoidan. It was selected as a multi-purpose additive to dried laver, selected high quality dry seaweed, and selected ethanol with 95% purity for rapid penetration, evaporation and deodorization and decolorization. .

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition comprising 70% by weight dry seaweed + 30% by weight of the ethanol mixture based on the total weight and to produce the composition first blending ratio 5% by weight of silver collagen + 5% by brown rice powder + 5% by weight yacon powder + 10% by weight coffee powder + 10% by weight milk powder + 1% by weight stevioside + 10% by weight mucin salt extracted from seaweed ears + 54% by weight ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

The selected seaweed ear selected in the first step was quickly washed 1 to 3 times with purified water to remove foreign substances, and 50% by weight of the washed seaweed ear was rotated from left to right at 50 rpm by heating warm water from 45 ℃ to 55 ℃ to 2 hp 5rpm. Sticky mucus salt and seaweed ear, which are produced by stirring in an automatic stirrer tank and stirred for 4 hours, left and right, up and down, are separated through 15 mesh trays and the separated sticky mucus salt is separated through a vacuum filter of 250 rpm of a second power of 5 horsepower. Filtration is separated into a 100 mesh net to produce mucus salts extracted from filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The filtration mucus salt of the third step of the total composition ratio of the ethanol and the ethanol mixture of the ethanol of the first step of the mixture of the ethanol mixture of the second step is put into a liquid mixer of 5 hp 250 rpm power 5 The mixture was first mixed for 1 minute to produce primary ethanol slime, and the primary ethanol slime was placed in a storage container and warmed to 40 ° C. for 7 days to produce sterilized ethanol slime.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of brown rice flour and the same amount of yacon powder in the total composition ratio in which the ethanol mixture in the second process is blended with the same amount of brown rice flour in the total composition ratio of After mixing for 1 minute, the mixture is mixed with brown rice powder, yacon powder, ethanol mucosa and saline solution, and the same amount of coffee powder of the first step is mixed with the ethanol mixture of the second step and the powder of the first step is prepared. The same amount of powdered milk and the stevioside of the first step are mixed with the ethanol mixture of the second step in the total composition ratio of the two tablets of ethanol. Put the same amount of stevioside in the composition ratio of the sieve in a liquid mixer, and the mixture produced by mixing for 2 minutes for 5 minutes in a aging vessel to aging for 48 hours at room temperature, the product having a mucus sterilized by ethanol An ethanol mixture consisting of secondary mixing was produced.

The sixth step is to prepare a mature dry laver ethanol mixed composition,

The dried laver selected in the 1st step is moved to the mixing ratio of the 2nd step by the automatic system of 5 horsepower 250rpm, and the dry laver is inserted into the inlet of the automatic conveyor system. In order to remove moisture at 150 ℃ and then to one injection hole located above and below the transfer tray of the dry laver automatic application transmitter, the ethanol mixture of the fifth process was heated to 55 ℃ to form a separate power of 5 hp 250rpm. The ethanol mixture is dried and sprayed automatically by uniformly drying the ethanol mixture at a distance of 100cm at a pressure of 5㎏ / ㎠ by the sensor in the same amount as the mixing ratio of the second process. The laver ethanol mixture composition is applied to the laver to form a laver ethanol mixture, and the laver ethanol mixed composition from the transfer tray of the automatic coating transmitter is moved to 55 ° C. in the first section. Evaporate the primary ethanol to the outlet, warm to 90 ° C in the second section, and co-evaporate and dry the ethanol and water in the seaweed ethanol mixture through the outlet to achieve deodorization and decolorization. In principle, drying by time prevents the loss and flammability of components due to high heat, and automatically transfers 100 sheets into a storage container with ventilation through holes at the end of the transfer table, and transfers them to a low-temperature blast furnace with 10 ℃ dark wind. However, aging dried laver ethanol mixed composition was removed to remove ethanol and water by aging drying for 24 hours.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th step was swelled and bulge by ethanol, moisture and heat, and moved to the automatic system with 5 horsepower 250rpm, and the length of the 3m laver conveyor system was 50cm in length. Warm the upper and lower rolls of 400 cm stainless steel to 120 ° C., and pass the aged and dried laver ethanol mixture composition by 3 mm between the rolls and the rolls. Widely ironed out and powdered brown rice powdered coffee powdered yacon powdered milk collagen was the last touch to induce a heat-flavored flavor to form a dry laver ethanol blend composition and the dry laver ethanol blend composition below 10 ° C above and below the belt of the open transfer stand. Cooling with breeze, the total transfer time is 2 minutes Powder Brown Rice Flour Powder The sticky powder yacon mucilage (fucoidan) forms a film on a bright shiny surface to prevent the oxidation of seaweed. Because it may cause a loss due to the winding, the roll diameter was determined according to the speed of rotation, and the relationship between temperature, diameter, and humidity.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

Bonding 100 sheets of dry laver mixed composition of the 7th step from the conveyor table of the automatic conveyor system to the full length and automatically cutting and sorting the combined length to 7cm × 5cm according to the application A selective full length or cut dried laver mixed composition was prepared.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. The full length seaweed and the cut dry seaweed are packaged by the vacuum packing machine for cutting seaweed and full length seaweed, which automatically put the desiccant in aluminum foil or polyethylene film in the molding container according to the use, and packed in a full-directional moisture-proof package. It is a new composition with improved color and flavor. It is a new composition with improved color and flavor. It is a composition containing collagen brown rice powder coffee powdered milk powder yacon slime salt (fucoidan). A new composition that adds the ability to wrap meat and eat Habit to prepare a dried laver (乾 海苔) composition of the new flavor containing yacon and collagen in an accessible composition.

The composition is a mixture of the world's most preferred coffee flavor and caffeine and yacon's inulin, and it is a new composition for eating and eating with meat as a corrosion or snack that is essential for the diabetic patients' table. It is the best dry laver of this age.

By adding and subtracting the additives of the above composition, it will be the best export of our fisheries as a long-lived food with a variety of uses, which is accessible to all countries in the world where coffee is the main beverage.

2. Process for preparing a new flavored dry laver composition containing yacon and collagen (dry laver containing dietary sulfur).

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

The present invention is to create a new flavor of dried seaweed composition containing yacon and collagen, rich in dietary fiber, taurine (about 30 to 36mg in one dried seaweed) and methionine (140mg% / 100g) Select dry laver, which is a longevity food containing, and select full length dry laver of 20cm × 28cm with 2g weight of dried laver, and meet various needs of food, beauty, medicine, etc. Selected collagen, a favorite protein in high-income countries with high new value in the well-being culture used, selects more than 95% purity with animal collagen with good flavor and good deodorization, and uses milk for animal minerals and fragrant aroma. Selected and dried powdered milk, selected brown rice for savory flavor Yacon is selected for mineral and mucous cohesion, and the dried and crushed 400-millet powder yacon is selected, plant sulfur is selected, and dietary sulfur with a purity of 30% or more is selected. Selected natural sweetener stevioside, select stevioside with 30% purity without odor, produce mucosa salt with fucoidan, and make it in seaweed ear for the first time as multipurpose additive to dried laver and select high quality dry seaweed In order to quickly penetrate and evaporate and deodorize and decolorize, 95% purity ethanol was chosen to select and select good raw materials.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition comprising 90% by weight dry seaweed + 10% by weight of the ethanol mixture based on the total weight and to produce the composition first blending ratio 3% by weight of silver collagen + 5% by brown rice powder + 8% by weight of yacon powder + 2% by weight of dietary sulfur + 2% by weight milk powder + 1% by weight stevioside + 20% by weight mucosa salt extracted from seaweed ears + 59% by weight ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

Automatically stirrer that washes the selected seaweed ear selected in the first step 1 to 3 times quickly to remove the foreign substance, and removes the foreign matter and rotates 90% by weight of the heated seaweed water at 50 ° C with a power of 2 horsepower and 10 rpm Sticky mucus salt and seaweed ear, which are produced by stirring in a tank for 2 hours, left and right, up and down, are separated first through a 15-mesh tray and separated from the sticky mucus salt by a vacuum filter with a second power of 5 hp 250 rpm. Filtration was carried out through a network to produce mucus salts extracted from filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The value (weight) of the entire blending ratio for producing the ethanol mixture of the second step is first determined by first obtaining the ethanol of the first step, and the ethanol is the same amount as the blending ratio, and the filtration mucus salt of the third step is used as the ethanol of the second step. The same amount of mucosa salt in the total value (weight) of the mixing ratio to produce the mixture is placed in a liquid mixer at a power of 5 horsepower 250rpm and mixed firstly for 5 minutes to produce ethanol mucosa salt, and the ethanol mucosa salt is placed in a storage container at 40 ° C. After heating for 7 days to produce a sterilized ethanol mucosa salt sterilized by ethanol.

The fifth process is to produce an ethanol mixed product,

Sterilized ethanol mucosa in the fourth step and collagen in the first step, the same amount of collagen in the total value (weight) of the ethanol mixture in the second step, and the powdered brown rice in the first step The same amount of brown rice in the total value (weight) of the total mixing ratio to produce the mixture and the same amount of yacon powder in the total value (weight) of the mixing ratio for producing the ethanol mixture of the second step The mixture was placed in a liquid mixer at a power of 5 hp 250 rpm and mixed for 1 minute first to produce a collagen brown rice flour yacon powder ethanol slime solution mixture, and the dietary sulfur of the first step was added to the ethanol mixture of the second step. The same amount of dietary sulfur in the total value (weight) of the ratio and the powdered milk of the first step produce the ethanol mixture of the second tablet. Definition Stevioside was added to the same liquid mixer by adding the same amount of stevioside in the total value (weight) of the total blending ratio to produce the ethanol mixture of the second step, and mixing for 2 minutes for 5 minutes to produce the mixture according to the above procedure. The ethanol mixture consisting of the above secondary mixture was produced as a product having a mucus sterilized by ethanol at 12 hours of aging at room temperature in a aging vessel.

The sixth step is to prepare a mature dry laver ethanol mixed composition,

The dried laver selected in the 1st step is moved to the mixing ratio of the 2nd step by the automatic system of 5 horsepower 250rpm, and the dry laver is inserted into the inlet of the automatic conveyor system. In order to remove moisture at 150 ℃ and then to one injection hole located above and below the transfer tray of the dry laver automatic application transmitter, the ethanol mixture of the fifth step was heated to 50 ℃ to form a separate power of 5 hp 250rpm. The ethanol mixture was sprayed and sprayed on the ethanol mixture at a distance of 20㎝ at a pressure of 1㎏ / ㎠ and then uniformly dried by the sensor in the same amount as the mixing ratio of the second process. The laver ethanol mixture was formed by land coating on the laver, and the laver ethanol mixed composition, which was carried on the transfer table of the automatic coating transmitter, was moved to 40 ° C. in the first section. Evaporate the primary ethanol to the outlet and warm it to 70 ℃ in the second section. The ethanol and water in the steamed ethanol mixture are co-evaporated and dried through the outlet to deodorize and decolorize. In principle, drying by means of drying prevents the loss and flammability of the components due to high heat, and automatically transfers 100 sheets to the storage container where the air is ventilated at the end of the transfer table. The aged dry laver ethanol mixed composition which removes ethanol and water by aging drying for 24 hours was prepared.

The seventh step is to prepare a dry laver mixed composition,

The aging dried laver ethanol mixture composition of the 6th process was swelled and bulge by ethanol, moisture and heat and moved by automatic power at 5 horsepower and 5rpm, and the length of 3m laver was 30 cm in diameter. Warm two rolls of 30cm stainless steel at 150 ° C to pass the rolled and dried rolled ethanol mixed composition 2mm between the rolls and the rolls.The surface of the matured dried laver ethanol mixed composition swelled and bulged by heat and moisture was prepared. Widely ironed and spread and powdered brown rice powdered yacon powdered milk collagen is the final touch to induce heat-flavored flavor. By cooling, the total transfer time is 2 minutes A dry laver mixed composition was formed by forming a film on the bright shiny surface by the sticky powdery yacon mucosa (fucoidan) to prevent the oxidation of laver.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

The dry seaweed mixed composition of the seventh process, which is carried on the conveyer of the conveyor system, is bound to the whole length by 10 sheets and the bound length is automatically cut by 7cm × 5cm according to the purpose. Unsuitable products were separately cut and crushed to form a screened full-length or chopped dried laver mixed composition.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. The full length seaweed and the cut dry seaweed are packed by cutting seaweed which has 20 sheets in an aluminum foil or polyethylene film automatically in a molding container according to the use, and packed in a vacuum packaging machine with the full length seaweed in a three way vacuum packing. It is a new composition with improved color and flavor. It is a composition that contains sweet and savory flavor, and contains collagen brown rice powdered milk powder, yacon slime salt (fucoidan). A new composition with the added function and the ability to pack meat A new flavored dry seaweed composition was prepared containing yacon and collagen, a composition that is highly accessible to culture and eating habits.

The product contains edible sulfur, which is more needed in regions with cultural dietary habits based on meat, and the detoxification function of dietary sulfur and mucus salts is a longevity food that is required for meat-eating regions.

The composition is a composition containing dietary sulfur will be a composition that greatly contributes to the country as a new export commodity to the Americas Canada region that recognizes dietary sulfur as a general food.

3. Method of preparing a new flavored dried laver composition containing yacon and collagen (dry laver containing powdered green tea).

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

The present invention is to create a new flavor dry seaweed composition containing yacon and collagen is rich in dietary fiber and taurine (about 30 to 36mg in one dried seaweed) and methionine (140mg% / 100g) Select dry laver, which is a longevity food containing, and select full length dry laver of 20cm × 28cm with 2g weight of dried laver and use various foods and beauty medicines to satisfy the desire of happy life in life. Selected collagen, which is a favorite protein in high-income countries with high new value in well-being culture, selects more than 95% purity as animal collagen with good flavor and good deodorant, and selects milk for animal mineral and flavor Selected and dried powdered milk, selected brown rice for savory flavor, roasted and ground powdered brown rice with 600 mesh particles and ground Yacon is selected for the mineral and mucus cohesion in the soil, and 600 mesh particles are dried and pulverized, and Yakon is selected for its high antioxidant activity by catechins. Selected natural sweetener stevioside with functional properties and sweetness to prevent antioxidant function and decay, select stevioside with 30% purity, and produce mucosa salt containing fucoidan in seaweed ear for the first time multi-purpose additive in dried laver. In order to select high quality dry seaweed and select 95% purity ethanol (酒精) for rapid penetration, evaporation and deodorization and decolorization, good raw materials were selected and selected according to the purpose.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition containing 80% by weight dry seaweed + 20% by weight of ethanol mixture based on the total weight and to produce the composition first blending ratio 5% by weight of silver collagen + 10% by brown rice powder + 10% by weight yacon powder + 5% by weight green tea powder + 1% by weight milk powder + 0.5% by weight stevioside + 25% by weight mucus salt extracted from seaweed ears + 43.5% by weight ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

Automatically stirrer that washes the selected seaweed ear selected in the first step three times quickly to clean water to remove foreign substances, and 20% by weight of the washed seaweed ear to cross the left and right rotations of 80% by weight of warm water at 45 to 55 ℃ with 2 horsepower and 10 rpm Sticky mucus salts and seaweed ears, which are produced by stirring in the tank for 4 hours, left and right, up and down, are separated first through a 15-mesh tray and separated from the sticky mucus salts through a vacuum filter with a second power of 5 hp 250 rpm. Filtration was carried out through a network to produce mucus salts extracted from filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The filtration mucus salt of the third step of the total composition ratio of the ethanol and the ethanol mixture of the ethanol of the first step of mixing the ethanol mixture of the second step is put into a liquid mixer of 5 hp 250rpm power 10 The mixture was first mixed for 1 minute to produce primary ethanol slime, and the primary ethanol slime was placed in a storage container and warmed at 70 ° C. for 2 days to produce sterilized ethanol slime.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of brown rice flour and the same amount of yacon powder in the total composition ratio of blending the ethanol mixture of the second step with the same amount of brown rice flour in the total composition ratio of Add 10 minutes of primary mixing to produce collagen brown rice flour yacon powder ethanol mucosa salt mixture, and the same amount of the whole composition ratio of blending the ethanol mixture of the second step with the green tea powder of the first step and the powdered milk of the first step The same amount of powdered milk and the stevioside of the first step are mixed with the ethanol mixture of the second step in the total composition ratio of the two tablets of ethanol. Put the same amount of stevioside in the constituent ratio of the sieve in a liquid mixer, respectively, and the product produced by secondary mixing for 10 minutes in a aging vessel in a aging vessel for 48 hours at room temperature sterile sterilized by ethanol as the first product An ethanol mixture consisting of secondary mixing was produced.

The sixth step is to prepare an ethanol laver mixed composition,

The dried laver selected in the first process is moved to the automatic system with the power of 5 horsepower and 150rpm at the same amount as the mixing ratio of the second process, and the dry laver is inserted into the inlet of the conveyor system. In order to remove the moisture at 200 ℃ and then to the four injection holes located above and below the transfer tray of the dry laver automatic application transmitter, the ethanol mixture of the fifth step was heated to 55 ℃ to separate the power 5 At a distance of 100 cm with a pressure of 2 kg / ㎠ formed at 250 rpm, the same amount of ethanol mixture as the compounding ratio of the second process was automatically sprayed and sprayed by the sensor in order to dry the ethanol mixture. The ethanol mixed composition which landed on the laver and followed by the transfer table of the automatic coating transmitter was evaporated to the outlet ethanol at 70 ° C. in the first section. Heated to 130 ℃ in 2 sections, ethanol and water in the ethanol mixture are co-evaporated and dried through the outlet to deodorize and decolorize. The total transfer time is 2 minutes, and it is dried by time rather than temperature. It prevents net loss and flammability, and automatically puts 500 sheets into a storage container with ventilation at the end of the transfer table, transfers them to a low temperature blast furnace with 20 ℃ southern wind, loads them in multiple stages, and removes ethanol and water by drying for 10 hours. A mature dry laver ethanol mixed composition was prepared.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th process was swelled and bulge by ethanol, moisture and heat, and moved to an automatic system with a power of 5 horsepower 250rpm, and the length of the 3m laver conveyor system was 30 cm in length. Warm the upper and lower rolls of 30cm stainless steel at 150 ° C to pass the rolled and dried rolled ethanol mixed composition 4mm between the rolls and the rolls to pass the surface of the ripened dried laver ethanol mixed composition which was swelled and bulged by heat and moisture. Widely ironed and spread and powdered brown rice, giraffe yacon, powdered milk and collagen are the last touches to induce heat-flavored flavors to form a dry laver ethanol blend composition and the dry laver ethanol blend composition below 10 ° C above and below the belt of the open transfer table. Cooling time is 1.5m / sec and the total transfer time is 1 minute. Collagen powder brown powder yacon formula prevent sticky mucous salt oxide to form a film on the bright shiny surface by (fucoidan) and surviving the blue color has a composition dry steam mixed composition.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

Bonding 100 sheets of dry laver mixed composition of the 7th step from the conveyer of the conveyor system to the full length and automatically cutting and sorting the combined length 7cm × 5cm according to the purpose Products that failed to do were separately cut and broken to form a screened full-length or chopped dried laver mixed composition that was commercialized as a by-product.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. The full length seaweed and the cut dry seaweed are packaged in a full-directional moisture proof packaging by cutting the seaweed seaweed and the full seaweed seaweed into the vacuum packaging machine with 50 sheets of aluminum foil or polyethylene film in the molding container depending on the application. It is a new composition with improved color and flavor. It is a new composition with improved color and flavor. It is a composition containing collagen brown rice powder, green tea powdered milk powder, yacon slime salt, that is, fucoidan. New composition with added functionality provides access to Japanese culture and eating habits New flavor containing high composition of yacon and collagen to produce a dried laver (乾 海苔) composition.

The above composition is a composition containing collagen, powdered green tea, powdered yacon, powdered milk, mucus salt, or fucoidan, which satisfy the potential desire for Japanese culture and food customs. It is a new composition of new flavor, which is suitable for Japanese exports, which is suitable for Japanese desire to have a new composition free from oil rancid and free from sodium risk.

Potential desires for Japanese culture and eating habits include seaweed, which is a people who enjoy seaweed by preventing radioactive risks and preventing adult diseases and cancer. It is a new composition with a new flavor that is suitable for Japanese needs with a savory and sweet dry seaweed containing collagen, powdered green tea, powdered yacon, powdered milk and mucus salt, or fucoidan, which is the best in Japanese exports.

Put a piece of dried seaweed of the full length of the composition of the present invention put pork pork belly width 3 to 4 cm 10 to 12 cm height 3 to 4 mm cut and put the composition of the present invention dried seaweed By re-laying the surface with the rem to block the flow of air, another way to remove the moisture in the representative companion of the pork belly lettuce, put the lettuce and pile the raw pork meat in the same way as the above method to wrap the surface with the rem each 5 After making a dog and aging it for 4 hours at room temperature, the ream was absorbed fat and moisture from the dry laver to the dark blue color, and the lettuce could not confirm the absorption and change.

In the above absorption experiment, the aged pork belly was grilled and the aged pork belly aged in the lettuce was grilled and five people tried a comparative test. As a result, all five of them had no sense of oily taste in their mouths. It also confirmed that the unique flavor of pork is reduced and the taste is light. The composition of the present invention is a sensory tasting suggesting a new use of the dried laver which is the composition of the present invention as a result of neutralization by acidity and flavor absorption of powdered green tea and powdered yacon and mucus salt and fatty acid absorption of laver. Confirmed new uses for meat and barn eating.

The cut dried laver of the composition of the present invention 5cm x 7cm in 300g of pork belly 3kg 1 and 15 bottles of soju at 7:00 p.m. Taste was examined and all 10 attended confirmed that the taste of fatty acids in their mouths decreased, and the savory and sweet flavor of seaweed increased the taste of meat to neutralize the taste of the meat. I felt comfortable and found no hangovers in the morning.

4. Method for preparing a new flavored dried laver composition containing yacon and collagen (dry laver containing garlic)

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

The present invention is to create a new flavor of dried seaweed composition containing yacon and collagen, rich in dietary fiber, taurine (about 30 to 36mg in one dried seaweed) and methionine (140mg% / 100g) Select dry laver, which is a longevity food containing, and select dry seaweed of 20cm x 28cm with 2.5g weight of dried laver, and meet various needs of food, beauty, medicine, etc. in order to satisfy the needs of happy life in life. Selected collagen, a protein of particular interest in high-income countries with high new value in well-being culture, selects more than 95% purity with well-deodorized animal collagen and milk for animal minerals and flavor Select dry powdered milk and select brown rice for savory flavor Yacon is selected and dried to grind 1000-milled grains of yacon for high soil minerals and mucus cohesion. Stevioside, a natural sweetener with functional properties and sweetness that prevents it, is selected, and stevioside with a purity of 30% without odor is selected, and it is produced from seaweed as a mucosa salt containing fucoidan. We selected and selected high quality dry seaweeds and selected 95% pure ethanol (酒精) for rapid penetration, evaporation and deodorization and decolorization.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition comprising 85% by weight dry laver + 15% by weight of the ethanol mixture based on the total weight and to produce the composition first blending ratio 3% by weight of silver collagen + 10% by weight brown rice powder + 10% by weight yacon powder + 5% by weight garlic powder + 5% by weight milk powder + 2% by weight stevioside + 15% by weight mucin salt extracted from seaweed ears + 50% by weight ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

The seaweed ear selected in the first step was washed twice quickly with purified water to remove foreign substances, and 40% by weight of the washed seaweed was placed in an automatic stirrer tank which rotates left and right at 60 ° C with a warm water at 45 ° C at a power of 2 hp 5rpm. Sticky mucus salt and seaweed ear produced by stirring for 3 hours immersion to the left and right, up and down through 15 mesh trays and separated from the sticky mucus salt into a 150 mesh net through a vacuum filter of secondary power 5 hp 250 rpm. Filtration isolate | separated the mucus salt extracted from the filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The filtration mucus salt of the third step of the total composition ratio of the ethanol and the ethanol mixture of the ethanol of the first step of the mixture of the ethanol mixture of the second step is put into a liquid mixer of 5 hp 250rpm power 8 The mixture was first mixed for 1 minute to produce primary ethanol slime, and the primary ethanol slime was placed in a storage container and warmed to 60 ° C. for 4 days to produce sterilized ethanol slime, which was sterilized by ethanol.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of brown rice flour and the same amount of yacon powder in the total composition ratio in which the ethanol mixture in the second process is blended with the same amount of brown rice flour in the total composition ratio of The mixture was mixed for 2 minutes for 5 minutes to produce collagen brown rice flour yacon powder ethanol mucosa salt mixture, and the same amount of the whole composition ratio of mixing the garlic powder of the first step and the ethanol mixture of the second step and the powdered milk of the first step The same amount of milk powder and the stevioside of the first step are blended with the ethanol mixture of the second step in the overall composition ratio of the second ethanol mixture. Put the same amount of stevioside in the total composition ratio of each of the liquid mixture in a liquid mixer for 3 minutes and put the product produced in a aging vessel for 20 hours at room temperature sterile sterilized by ethanol as the first product It is a step of producing an ethanol mixture consisting of the second and third mixing.

The sixth step is to prepare a laver ethanol mixed composition,

The dried laver selected in the first process is moved to the automatic system with 5 horsepower 250rpm at the same amount as the mixing ratio of the second process, and the dry laver is inserted into the inlet of the conveyor system. In order to remove moisture at 150 ℃ and then to the two injection ports located above and below the transfer tray of the dry laver automatic application transmitter, the ethanol mixture of the fifth process was heated to 50 ℃ to separate power 5 At a distance of 50cm at a pressure of 1㎏ / ㎠ formed by 250rpm of horsepower, the ethanol mixture was sprayed automatically by spraying the ethanol mixture of the same amount as the blending ratio of the second process in order by the sensor. The ethanol mixed composition which landed on the laver and followed by the transfer table of the automatic application transmitter was evaporated to the outlet of the primary ethanol at 60 ° C. in the first section, Heated to 100 ℃ in 2 sections, ethanol and water in the ethanol mixture are co-evaporated and dried through the outlet to deodorize and decolorize. The total transfer time is 2 minutes, and it is dried by time rather than temperature. To prevent the loss and ignition of the product, it is automatically stored in a ventilated storage container at the end of the transfer table and 200 sheets are automatically transferred to a low temperature blast furnace with 15 ℃ of breeze and loaded in multiple stages. A mature dry laver ethanol mixed composition was prepared.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th step was swelled and bulge by ethanol, water and heat, and moved to the automatic system at 5 horsepower 250rpm, and the length of 3m laver automatic conveyor (Conveyor System) was 40cm in length. The upper and lower rolls of 150 cm stainless steel were heated to 150 ° C., 5 mm between the rolls and the rolls, and passed through the mature dry laver ethanol mixture composition to heat the surface of the mature dry laver ethanol mixed composition which was swelled and bulge by heat and moisture. After spreading and ironing widely, powdered brown rice, powdered yacon, powdered milk and collagen are the last touches to induce a flavor of heat.The dried steamed ethanol mixed composition is formed, and the dried steamed ethanol mixed composition is heated to 10 ° C above and below the belt of the open transfer table. Cooling speed is 1.5m at the following wind speed and the total transfer time is 1.5 minutes. Collagen powder brown powder yacon milk powder form sticky mucous membrane in salinity bright luster surface by (Fucoidan) to prevent oxidation of Kim and surviving the blue color has a composition dry steam mixed composition.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

Bonding the dry seaweed mixed composition of the seventh process from the transfer table of the Conveyor System to the total length by 50 sheets and automatically cutting the combined length into 7cm × 5cm depending on the application The screened and unsuitable products were separately cut and broken to form a screened full-length or chopped dried laver mixed composition that was commercialized as a by-product.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

Screening or cutting of the 8th process from the transfer table of the dry laver conveyor system The dry laver mixed composition is made of aluminum foil or polyethylene film according to the application. The full length seaweed and cut dry seaweed, which are placed in the packaging, is characterized in that the packaging seam and the seaweed seaweed are packed in a vacuum packaging machine with 50 sheets of aluminum foil or polyethylene film in a plastic container according to the purpose, and then packed in a vacuum packaging machine. It is a new composition with improved color and flavor. It is a composition that contains sweet and savory flavors. It contains collagen powder, brown rice powder, garlic powder, yacon slime salt (fucoidan). It is a new composition that adds the ability to wrap it. A new flavored dried laver composition containing yacon and collagen was prepared as a composition with high accessibility to the culture and dietary habits of the Middle East, which is considered as a food.

The composition of the composition is a composition that has a new purpose of pioneering a new market as a composition of longevity and beauty of mutton stacked with the flavor of garlic, which is highly accessible to the food customs of Islamic culture.

The composition of the composition is a composition that creates a new demand for new uses by the savory, sweet and familiar flavor of garlic that can be eaten as snacks while carrying as a longevity food to maintain the health of the polygamy system of Islamic culture.

5. Method of preparing a new flavored dried laver composition containing yacon and collagen (dried laver containing jasmine)

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

The present invention is to create a new flavor of dried seaweed composition containing yacon and collagen, rich in dietary fiber, taurine (about 30 to 36mg in one dried seaweed) and methionine (140mg% / 100g) Select dry laver, which is a longevity food containing, and select dry seaweed of 20cm x 28cm with 1.5g weight of dried laver, and meet various needs of food, beauty, medicine, etc. to satisfy the needs of happy life in life. Selected collagen, which is a favorite protein in high-income countries with high new value in the well-being culture used, selects more than 95% purity with animal collagen with good flavor and good deodorant, and uses milk for animal minerals and savory flavor Select and dry powdered milk powder, and select brown rice for savory flavor. Yacon was selected for high soil minerals and mucus cohesion, and the dried and crushed 600-millet powder of yacon was selected. Selected natural sweetener stevioside with functional characteristics and sweetness to prevent excessive decay, select stevioside with over 30% purity without odor, and produce mucosa salt containing fucoidan from seaweed ear for the first time We selected and selected good raw materials that suited the purpose by selecting high quality dry seaweed as an additive, and selecting and selecting ethanol (酒精) with purity of 95% or higher for rapid penetration, evaporation and deodorization and decolorization.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition comprising 70% by weight dry seaweed + 30% by weight of the ethanol mixture based on the total weight and to produce the composition first blending ratio 1 wt% silver collagen + 10 wt% brown rice flour + 5 wt% yacon powder + 2 wt% jasmine powder + 1 wt% milk powder + 2 wt% stevioside + 30 wt% mucin salt extracted from seaweed ears + 49 wt% ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

Automatically stirrer that washes the selected seaweed ear selected in the first step twice quickly to clean water to remove foreign substances, and 50% by weight of the washed seaweed ear to 50 ± 5 ℃ warm water purified water 50% by weight with 2 horsepower 10rpm Sticky mucus salts and seaweed ears, which are produced by stirring in the tank for 4 hours, left and right, up and down, are separated first through 15 mesh trays, and the separated sticky mucus salts are separated through 80 mesh of secondary power 5 hp 250 rpm. Filtration was carried out through a network to produce mucus salts extracted from filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The filtration mucus salt of the third step of the total composition ratio of the ethanol and the ethanol mixture of the ethanol of the first step of the mixture of the ethanol mixture of the second step is put into a liquid mixer of 5 hp 250rpm power 8 The mixture was first mixed for 1 minute to produce primary ethanol slime, and the primary ethanol slime was placed in a storage container and warmed at 70 ° C. for 3 days to produce sterilized ethanol slime, which was sterilized by ethanol.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of brown rice flour and the same amount of yacon powder in the total composition ratio in which the ethanol mixture in the second process is blended with the same amount of brown rice flour in the total composition ratio of The mixture was mixed for 2 minutes for 10 minutes to produce collagen brown rice flour yacon powder ethanol mucosa salt mixture, and the same amount of the total composition ratio of the mixture of jasmine powder of the first step and the ethanol mixture of the second step and the powdered milk of the first step were prepared. The same amount of milk powder and the stevioside of the first step are mixed with the ethanol mixture of the second step in the total composition ratio of the two tablets of ethanol. Put the same amount of stevioside in the total composition ratio of each of the liquid mixture in a liquid mixer for three minutes for 10 minutes to put the resulting product in a aging vessel for 30 hours at room temperature sterile sterilized by ethanol as the first product An ethanol mixture consisting of secondary tertiary mixing was produced.

The sixth step is to prepare a mature dry laver ethanol mixed composition,

The dried laver selected in the first process is moved to the automatic system with 5 horsepower 250rpm at the same amount as the mixing ratio of the second process, and the dry laver is inserted into the inlet of the conveyor system. In order to remove the moisture at 150 ℃ and then to three injection holes located above and below the transfer tray of the dry laver automatic application transmitter, the ethanol mixture of the fifth process was heated to 55 ℃ to separate the power 5 At a distance of 50cm at a pressure of 1㎏ / ㎠ formed by 250rpm of horsepower, the ethanol mixture was sprayed automatically by spraying the ethanol mixture of the same amount as the blending ratio of the second process in order by the sensor. The ethanol mixed composition which landed on the laver and followed by the transfer table of the automatic coating transmitter was evaporated from the first section to 70 ° C. in the first ethanol to the outlet and Heated to 100 ° C in 2 sections, ethanol and water in the ethanol mixture are co-evaporated and dried through the outlet to deodorize and decolorize, so that the total transfer time is dried by time rather than 1.5 minutes. To prevent the loss and ignition of oil, it is automatically stored in a ventilated storage container at the end of the transfer table, and 300 sheets are automatically transferred to a low-temperature blast furnace with 20 ℃ southern wind. A mature dry laver ethanol mixed composition was prepared.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th process was swelled and bulge by ethanol, moisture and heat, and moved to an automatic system with a power of 5 horsepower 250rpm, and the length of the 3m laver conveyor system was 30 cm in length. Heat the two rolls of 30cm stainless steel at 150 ° C to 3 mm between the rolls and the rolls, and pass the mature dry laver ethanol mixture composition to heat the surface of the mature dry laver ethanol mixture composition. Widely ironed and spread, powdered brown rice, powdered yacon, powdered milk and collagen were the last touches to induce heat-flavored flavors to form a dry laver ethanol blend composition, and the dry laver ethanol blend composition on top and bottom of the belt of the open transfer table. Cooling down to 0.2m at a wind speed of less than ℃, the total transfer time is 1 minute. Collagen, powdered brown rice powder, yacon powdered milk, a sticky mucus salt (fucoidan) to form a film on a bright shiny surface to prevent the oxidation of seaweed and to prepare a dry laver mixed composition in which the blue color survives.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

Bonding 100 sheets of dry laver mixed composition of the 7th step from the conveyer of the conveyor system to the full length and automatically cutting and sorting the combined length 7cm × 5cm according to the purpose Products that failed to do were separately cut and broken to form a screened full-length or chopped dried laver mixed composition that was commercialized as a by-product.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. The full length seaweed and cut dry seaweed are packaged by dry packaging, which consists of 50 sheets of seaweed and seaweed seaweed, which are automatically put in desiccant in aluminum foil or polyethylene film. It is a new composition with improved color and flavor. It is a new composition with improved color and flavor. It is a composition containing collagen brown rice powder jasmine powdered milk powder and yacon slime salt (fucoidan). New composition with added features: culture and eating habits in China and China To prepare a dried laver (乾 海苔) composition of the new flavor containing yacon and collagen in an accessible composition.

Sue is sweet and sweet for the export of China and Southeast Asia with a new composition which is sued and sweet and has a jasmine flavor. The familiar flavor of jasmine is a composition that creates new demand by new uses.

6. Method of preparing a new flavored dried laver composition containing yacon and collagen (leather laver containing lemon or tangerine or orange)

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

The present invention selects dried laver by forming a new flavor dry laver composition containing yacon and collagen, and selects dry laver by weight of 1 g of dried laver 2g 20cm wide x 28cm long full length dry laver In order to meet the needs of a happy life, it has been recognized for its high value in the well-being culture of various uses such as food, beauty, medicines, etc. It is selected as a favorite protein in high-income countries, and collagen is a highly deodorized animal collagen with purity. Selected more than 95%, selected milk for animal minerals and savory flavors, selected dry milk powder, selected brown rice for savory flavors, selected brown rice with 1000 mesh particles of roasted and ground, minerals and mucus cohesiveness Yacon was selected for selection, and the powdered yacon of 1000 mesh particles which were dried and crushed was screened. Select lemon with high antioxidant function, select the dried lemon crushed powder of 1000 mesh particles, select natural sweetener stevioside with functional characteristics and sweetness to prevent antioxidant function and rot and have 30% purity without odor Selected stevioside and produced mucosa salt with fucoidan, which was first selected as a multi-purpose additive in dried seaweed, selects high quality dried seaweed, ethanol with purity of 95% or higher for rapid penetration, evaporation and deodorization and decolorization. Selection and selection of good ingredients that meet the purpose was selected.

The second step is to calculate the formulation and production rate of the composition and the ethanol mixture,

The composition using the raw material of the first step is to calculate the blending ratio of the composition comprising 90% by weight dry seaweed + 10% by weight of the ethanol mixture based on the total weight and to produce the composition first blending ratio Silver collagen 5% + Brown rice powder 5% + Yacon powder 5% + Lemon powder 2% + Powdered milk 5% + Stevioside 1.5% by weight + 20% by weight mucosa extracted from seaweed ears + 56.5% by weight of ethanol The compounding ratio of the composition and ethanol mixture which were computed by the production | generation ratio of the mixture was computed.

The third process is to produce a mucus salt,

Automatically stirrer that washes the selected seaweed ear selected in the first step three times quickly to clean water to remove foreign substances, and 70% by weight of the heated seaweed seaweed at 50 ± 5 ℃ warm water purified water 70 horsepower Sticky mucus salt and seaweed ears, which are produced by stirring in the tank for 3 hours, left and right, up and down, are separated first through 15 mesh trays, and the separated sticky mucus salt is separated through a vacuum filter of 250 rpm with a second power of 5 hp. Filtration was carried out through a network to produce mucus salts extracted from filtered seaweed.

The fourth process is a step of producing sterile ethanol slime,

The filtration mucus salt of the third step of the total composition ratio of the ethanol and the ethanol mixture of the ethanol of the first step of mixing the ethanol mixture of the second step is put into a liquid mixer of 5 hp 250rpm power 10 The mixture was first mixed for 1 minute to produce primary ethanol slime, and the primary ethanol slime was placed in a storage container and warmed at 70 ° C. for 3 days to produce sterilized ethanol slime, which was sterilized by ethanol.

The fifth process is to produce an ethanol mixed product,

The same amount of collagen and the powdered brown rice of the first step of the sterile ethanol mucosa of the fourth step and the collagen of the first step of blending the ethanol mixture of the second step with the ethanol mixture of the second step The same amount of brown rice flour and the same amount of yacon powder in the total composition ratio in which the ethanol mixture in the second process is blended with the same amount of brown rice flour in the total composition ratio of After 7 minutes, the mixture was mixed for 2 minutes to form collagen brown rice flour yacon powder ethanol mucosa salt mixture, and the same amount of the whole composition ratio of blending the lemon powder of the first step with the ethanol mixture of the second step and the powdered milk of the first step were prepared. The same amount of powdered milk and the stevioside of the first step are mixed with the ethanol mixture of the second step in the total composition ratio of the two tablets of ethanol. Put the same amount of stevioside in the composition ratio of the sieve in a liquid mixer, and the product produced by tertiary mixing for 10 minutes in a aging vessel in a aging vessel for 35 hours at room temperature to sterilize by ethanol, the first product An ethanol mixture consisting of secondary tertiary mixing was produced.

The sixth step is to prepare a laver ethanol mixed composition,

The dried laver selected in the first process is moved to the automatic system with 5 horsepower 250rpm at the same amount as the mixing ratio of the second process, and the dry laver is inserted into the inlet of the conveyor system. In order to remove moisture at 130 ℃ in the input temperature, the ethanol mixture of the 5th process was heated to 55 ℃ with two injection holes located above and below the transfer tray of the automatic coating transmitter, and then a separate power of 5 horsepower was applied. At a distance of 80cm with a pressure of 2㎏ / ㎠ formed at 250rpm, the same amount of ethanol mixture as the compounding ratio of the second process was automatically sprayed and sprayed by the sensor in order to dry the steam. Landing coating and subsequent laver ethanol mixed composition from the transfer table of the automatic coating transmitter is evaporated from the first section to the outlet of the first ethanol to 70 ℃ and the second section Heated to 120 ℃, and the ethanol and water in the ethanol mixture are co-evaporated and dried through the outlet to deodorize and decolorize. The total transfer time is 1.5 minutes, and it is dried by time rather than temperature. It prevents loss and ignition and automatically puts 500 sheets in a storage container with ventilation at the end of the transfer table, transfers them to a low temperature blast furnace with 20 ℃ of breeze, and loads them in multiple stages. A dry steam ethanol mixed composition was prepared.

The seventh step is to prepare a dry laver mixed composition,

The fermented dried laver ethanol mixture composition of the 6th step was swelled and bulge by ethanol, moisture and heat, and moved to the automatic system with 5 horsepower 250rpm, and the length of the 3m laver conveyor system was 50cm in length. The upper and lower rolls of 150 cm stainless steel were heated to 120 ° C., and the roll and roll were rolled 3 mm between the rolls and the aged rolled laver ethanol mixture composition. Widely ironed and spread and powdered brown rice and collagen powdered yacon powdered milk are the last touches to induce a flavor of heat. Cooling at 1.5m per second, the whole transfer time is 1 minute Powder brown powder yacon milk powder form sticky mucous membrane in salinity bright luster surface by (Fucoidan) to prevent the rise with the blue color of the oxide composition of the dry laver was Kim mixed composition.

The eighth process comprises the steps of forming a selective full length or cut dry laver mixed composition,

Bonding 100 sheets of dry laver mixed composition of the 7th step from the conveyer of the conveyor system to the total length and 7cm × 5cm × 7cm × length depending on the application 10 cm or 7 cm x 15 cm or 7 cm x 20 cm or 14 cm x 5 cm or 14 cm x 10 cm or 14 cm x 15 cm or 14 cm x 20 cm or 21 cm × 5 cm or 21 cm × 10 cm or 21 cm × 15 cm or 21 cm × 21 cm × 20 cm or 28 cm × 5 cm or 28 cm × 10 cm or 28 cm A screening full length or chopped dried laver mixed composition was prepared, which was cut to size by 15 cm and screened and unsuitable to be cut, broken and commercialized as a by-product.

The ninth process comprises the steps of preparing a packaging sorting dried laver mixed composition,

According to the application, the screening full length or cut dry seaweed mixed composition of the 8th step that came from the conveyer of the conveyor system is made of aluminum foil or polyethylene film according to the purpose. Full-length seaweed and cut dry seaweed are 100-packed forming seams and aluminum foil or polyethylene film in a cutting container. It is a new composition with improved color and flavor. It is a sweet and savory flavor. It contains collagen powder, brown rice powder, lemon milk powder, yacon slime salt (fucoidan). New composition adds the ability to eat To prepare a dried laver (乾 海苔) composition of the new flavor, which contains a high composition of yacon and collagen accessibility.

The present invention is a new composition that creates a new demand for new uses by promoting the benefits of eating like meat by combining the familiar flavor of lemon with laver to Western European Americas Central Asia Russians who do not know the value of laver.

The Russian government, which has become a social problem due to long winter and white nights and high alcohol content, has a composition suitable for cultural issues that encourages green tea, lemon and vegetables. The composition that will contribute significantly.

"The nation that dominates the sea dominates the world", our country is a proud country with the condition of a rich country that has the world's five tidal flats on three sides by the sea.

The present invention is the invention of a new flavor dried seaweed composition containing yacon and collagen. First of all, the common sense and growth environment for laver and common sense and awareness about the tidal-flat will be renewed.

Seaweed prefers the proper water temperature for the ecological and environmental characteristics of seaweeds. Good seaweeds are produced from good tidal-flats because of the ecological characteristics of seaweeds. As a seafood, its functional characteristics are the longevity foods of the world that satisfy people's needs. Dry seaweed, which has characteristics, is a flower of a tidal flat.

As the sea industry grows and develops, the tidal flat is naturally maintained, and when the tidal flat is maintained, the ecosystem is a future that delivers amenity social relics to the descendants in return for abundant life in a chain of links that maintain the life of circulation. Will be an industry oriented.

Korea is a central country of Kim with such geographical and environmental conditions. It is beneficial to the tidal flats to recognize that it is a blessed land with the blessed condition that provides longevity by health and well-being of the world. It provides information on the nature of the tidal flats, and recognizes that the most intensive product of tidal-flat income is laver and recognizes the industrial value of the present invention.

Fishery flower tidal flats, tidal-flat flower laver (海苔).

1. The function of the tidal flats.

1) Production habitat function of fish and seaweed. Tidal flats with fish production and habitat functions are tremendous potential productivity values, directly or indirectly, in the production of aquatic products. It is known that in recent years, tidal flat productivity is worth nine times higher than land productivity. For example, in Yeongjong Island, there are 16 seaweed farming and 8 shellfish farming.

When analyzing the fishery production function and fish habitat function by using the fishery market and market price according to the production, the annual fishery production of Yeongjongdo district is 3 billion won, which is estimated to be 954 million won per fish. It is a tidal flat. Among them, the seaweeds occupy a wide range, and the seaweeds are farmed in seawater. The two effects of producing shellfish on the tidal-flat guarantee high income. Increasing income by absorbing the labor force of an industry is an industry that adds multiplication to multiplication.

In particular, the tidal flats are used as a stopover for migratory migratory birds, and are used as a feeding, rest, or breeding place for recharging energy. Their visits are tourist resources and prove the healthy tidal flats. It has the effect of promoting.

2) It is a pollution purification function.

Tidal-flats function to purify pollutants emitted from land. In Korea, many cities and industrial zones are formed along the coast and emit a lot of pollutants. Therefore, it is confirmed that the value of the tidal-flat purification function is quite high.

This is the self-cleaning ability of the tidal-flat ecosystem, and it is a purification function that is primarily carried out by the absorption and decomposition of salt plants (grass, reeds, etc.), benthic diatoms, and microorganisms.

Research from a team of professors at the University of Georgia, Odum, has shown that the ability of microbial uptake and degradation of Pearl Tidal Flats can purify 2.17 tons of contaminants per day of biological oxygen demand (BOD).

This amount is equivalent to the capacity of treating organic matter in one municipal sewage treatment plant, and 500 worms are enough to purify 2 kg of waste per day per person. In addition to these organisms, all living things on the tidal flat are directly or indirectly involved in the purification. Thus, the more stable the ecosystem and the higher the biodiversity, the greater the purification capacity.

In addition, it is confirmed that the tidal flats' pollutant remediation capacity is confirmed by the fact that the red tide that comes every year in the south coast of Korea rarely occurred in the west coast. Investigation of fertilizers contained in the sediment deposited in the intertidal zone shows high concentrations in the sediments of intertidal ports with high content of fine sediment. It can be seen that it is an important mechanism for removing pollutants.

3) It is an aesthetic function.

The ecological diversity of the tidal-flat provides a rich environment for educational or aesthetic use of biological laboratories, recreational sites and cultural heritage. However, it is difficult to measure the value of these tidal flats because of its aesthetic function, which has non-use value and there is no market for services.

Louisiana tidal-flat tourists are willing to pay $ 81,500 (1996) for recreational purposes for 30 tourist areas and Florida's annual recreational value is $ 19,800 per capita (1984).

The value of cultural function of Korean tidal flat is not available yet, so the average of $ 19,800 and $ 81,500 is about $ 50,700 per unit area.

4) Flood control function.

Tidal-flats affect the flow of water in the area. Tidal-flats serve to mitigate and store rapid flows of water during floods, and send water flows over time over time. Tidal-flats reduce short-term floods and reduce the loss of life and property from flooding.

5) Storm control.

Tidal-flats act as a buffer to reduce the impact of typhoons as they approach the coast. Thus, tidal-flats serve to reduce damage to land areas from typhoons.

2. Business Value of the Invention.

Dried seaweed is a dried product made by mixing seaweeds, seaweed, seaweed, seaweed, seaweed, seaweed, seaweed, etc., which are grown according to the seasons of the sea, alone or mixed. After one month, the reduced flavor is reduced and the unpleasant flavor of seaweed is increased, making it less valuable as a product.A fisheries related organizations such as Suhyup and warehousing companies control the price by purchasing in large quantities. We try to maintain the value of dried laver by using low temperature storage method, but after 6-8 months, the flavor, function, and color of the dried laver will fade, and the product value decreases in proportion to time. The problem of being outward and losing international competitiveness is on the rise.

The present invention is to create a new composition for a variety of uses by using a dry seaweed (海苔), a flower of the tidal flat industry as a main raw material, so that the composition of a new dry seaweed (海苔) without the risk of rancidity and sodium, because it does not use cooking oil and general salt It is an object of the present invention to improve the flavor and function of the dried seaweed (海苔) as described above to the vegetarianism, food, meat, reproduction, food irrelevant to the religious and ethnic and cultural cultures of all ages It is an invention to create a differentiated new composition of the tidal-flat industry that creates new value by increasing the new income by creating new value by using seaweed of new functions used for food and alcohol.

According to the Agricultural Products Distribution Corporation's data, Kim's exports to Japan increased by 40% year-on-year to US $ 14.30 million, but they are usually exported to general laver. It is also true that anyone interested in Kim knows that Kim in other countries may be in a crisis that may encroach our market.

However, Kim is a flower of the tidal flat industry, and in order to dominate the top as a future-oriented good issue with high practicality, paradigm is a high-quality product based on well-being discrimination and a hygiene product with functional satisfaction by safety. Absolutely necessary.

Seaweed is a natural growth or aquaculture cultivation only on the coast of 34 ~ 37 degrees of latitude, and the water temperature is 5-8 ℃, and it can't grow below 4 ℃ and it can't grow because the root melts above 15 ℃. It is a marine product with the same characteristics as the sea conditions of the southwest and west coast of March of the following year of December. Latitude is shifting to the north due to global warming.

Our land is a long tidal flat with such environmental conditions, but there is a natural condition to produce high quality water, but there is no differentiated product compared to Japan and China.

Kim is a world-recognized longevity food, and Japan and China are the pride of our nation, with three countries competing for the world market. It is also true that there is no composition of differentiated issues.

The present invention is a plant sulfur that is a local specialty of the five oceans and six major provinces with collagen or powdered yacon and powdered green tea and powdered milk which have accessibility to the desire to live in the potential consciousness of the Japanese which boasts the world's largest consumption of dry seaweed with distinctive specialty. It is a new composition that secures a new market for new uses of new functions by creating new laver containing additives of herbs, fruits, vegetables, and grains. The dried laver is a flower of the tidal flat industry. This is an invention to formulate a new composition.

100 million dried seaweeds exported from neighboring countries of China is a new composition of the present invention, which is distinguished in terms of flavor and function, and aims to create a new composition to increase income by receiving high price with the same quality as winter season.

Favorite food culture in neighboring maritime countries is a new feature aimed at differentiating new flavors and new functional compositions with collagen or powdered yacon, powdered milk and powdered green tea for Japanese people who have a custom to eat tuna wrapped in dried laver. It is an invention that injects new life into dried seaweed as an accelerator to open up a new market with new composition that creates new uses wrapped in meat.

The raw materials and additives used in the present invention are cheaper than the raw materials used for seasoning laver, and the flavors and uses are variously increased. Invention to create a new composition that combines progressive and social values aimed at creating new profits by new demand as a companion by the essential functions of life that increases resistance to old and new viruses as a snack to carry with the city. is.

The composition of the present invention is a new composition that improves the flavor and tensile strength with improved seaweed and seaweed of seaweed for kimbap of high-grade Japanese food and kimbap. It is invention.

When the composition of the present invention is baked according to the taste and taste of the user to use, the more flavorful taste is increased than the seasoned seaweed, which is a new palatable composition. Invention.

The composition of the present invention is sulfuric acid group (SO 4) in the mucus and fucoidan mucosa salt of yacon and taurine (containing about 30 ~ 36mg per dried laver) and methionine (140mg% / 100g) It is an essential nutritional formula for fetuses and babies conceived and conceived by mothers around the world with the detoxification and detoxification function. The effect of establishing a new use by the invention is an essential invention for the globalization of our seaweed.

The composition of the present invention has a function of controlling the acidity of the mucoid and fucoidan component of yacon mucosa is strongly alkaline so that when administered 1.5 to 3% by weight, the acidic food is neutralized and the meat is acidic. When immersed in mucous salts, it has the function of neutralizing and detoxifying changes in acidity and flavors and meat toxicity. Eating meat such as seaweed is a neat and digestive cause of the composition of the present invention. The partner of the present invention confirms that the composition of the present invention is the best, so the globalization of our seaweed is an essential invention.

The composition of the present invention is sulfuric acid group (SO 4) in the mucus and fucoidan mucosa salt of yacon and taurine (containing about 30 ~ 36mg per dried laver) and methionine (140mg% / 100g) It is a high-functional composition that neutralizes the toxicity of nicotine by the detoxification function of), and it is an invention that creates new demand by new uses as a necessary corrosion and snack for smokers all over the world, and reduces the damage of alcohol (alcohol) and smoking. It is an invention essential to the globalization of our seaweed as a composition of the function most suitable for the culture of preventing the damage of alcohol and smoking all over the world, such as Korea, Russia and the United Nations, who are trying to prevent it.

Yacon's sticky material of mucosa salt used for the first time in the present invention is applied to dry laver to form a new film, so the effect of preventing dry oxidization by blocking contact with air is an absolutely necessary invention for the export industry to globalize laver. .

Collagen or powdered green tea and powdered brown rice and powdered yacon powdered milk applied in the present invention create a new flavor according to the heat and heat, and the characteristics that can control the sue according to the use are new compositions that can meet the public's preference. It is an invention that composes the composition.

The present invention is to create a new value in the mass purchase of dried laver for storage of raw laver produced by the supply and demand for dry laver in public institutions such as Suhyup to create new income of flower, laver industry in the tidal flat industry. It is an invention indispensable to this high seaweed industry.

The improvement of the flavor of the dried laver by the addition of the raw materials constituting the present invention to the same fresh flavor as the laver laver is the invention realized by the present invention in accordance with the wishes of everyone involved in the laver industry. It is an invention that newly creates the value of dried seaweed in our country.

The composition of the present invention is a composition containing collagen and garlic as a seaweed that is eaten by stacking meat to nomads in Europe, Mongolia, and the highlands, which boast of the Middle East and the carnivorous culture, where the government leads the improvement of dietary life due to oil. It is the invention of a new composition that creates new value as an export commodity that represents our aquatic products with a composition that has access appropriate to cultural needs by differentiating functional characteristics that connect life.

According to the data of the applicant of the present invention, Japanese's cultural eating habits are focused on foods that taste low in salt, avoiding seasoning and laver laver due to anxiety about rancidity and sodium, and in Japan, manufactured and imported directly as a joint venture in China. Too large a quantity, and is operated by a Chinese laver manufacturing company jointly with Japan, and the present invention uses the sticky mucus, which seaweed ear absorbs the sea water as the salt for the first time, without using salt directly. It is a new composition with reasonable conditions, and the rapid industrialization is a new composition that greatly contributes to the national interest as a flower of the tidal flat.It has a high practical effectiveness right now, and the advantage that can be used as a current laver processing facility is the maximum economic efficiency of the invention. The globalization of our seaweed with progressive value with value A great invention.

Seaweed ear used in the present invention is discarded as a by-product when the seaweed is harvested by the seaweed ear of the seaweed problem of the problem of polluting the shore by the high salinity in the present invention by obtaining the mucosa salt in the present invention and dried again by the raw material of the relief It can be used to process new products with proper salinity, which proves high business value that represents the economic value of the present invention.

3. Seaweed Production in China (2009 Seaweed Production)

Seaweed is a modern Chinese export product, and the world producing seaweed is Korea, China, and Japan. The quality of seaweed of the three countries is almost the same, among which the seaweed made in China has a high price competitiveness. Currently, Chinese dried dried seaweed sold in the Chinese market is 26-30 yuan per kilogram (about 500 sheets). In the Chinese market, laver is almost made in China and high-end products are made in Japan.

The annual yield of seaweed in China is about 2.2 billion pieces, and the dry seaweed production is about 10,000 tons. Jiangsu Province, near Shanghai, is China's largest laver-producing region, with annual output of 2 billion pieces. Jiangsu laver makes up more than 95% of the country, of which more than 85% is processed and exported.

There are only 200 laver producers, and the gross annual production of laver industry is over 1 billion yuan. It is mainly exported to more than 20 regions, including the United States, the EU, Canada, Brazil, Taiwan, Hong Kong and Southeast Asia, with annual exports of approximately $ 45 million.南通 海達 水産品 (www.haidafood.com), a joint venture between China and Japan, is China's largest laver processing company. The annual production of dried laver, seasoned laver and roasted laver is 185 million pieces, and the second processing amount is 700 It is long.

As mentioned above, Korea's laver is similar to its appearance and flavor in the three countries of Japan and Japan, but there are significant differences in prices, making Korean laver a barrier to export. To break down these barriers to exports, as noted at the outset of the technical field of the present specification, the differentiation of flavors that meet the needs of genetic potential habits must be competitive with new quality for new applications that exceed price.

4. Economic value of the present invention.

At present, the wholesale price of dried laver laver per seaweed in Korea is lower than 2,800 won for intermediate goods 3,500 won based on the price traded at 4,000 won. Increased production cost 150 won Net increase 550 won 30% of the production volume 22 million genera If you create a new value of the new composition according to the present invention If you create a economic banner that generates a profit of 12.5 billion won, shipped as 4,000 won as goods If the profit growth in the domestic market will reach 23.3 billion, it will be returned to the producers, and if it exports, it will be easily accessible by the new flavor of high quality, which will overcome the competitiveness and contribute greatly to the national interest as a filial product in the world market. The total production of seaweed is 7,4184,000 genus (100 sheets 260 g), 19,300 tons in 2009.

5. Conclusions.

Applicants of the present invention, such as three years ago for the globalization of seaweed, researched dried seaweed and seasoned seaweed and developed a number of related additives and has applied for a number of invention patents and trademarks based on this experience, In order to grow fishery into the world's top fisheries, it contributes and applies to the country and society (first class) through international patent application. 1.7 billion Chinese market is Jasmine Kim, 1.2 billion Indian market is Curry Kim, Middle East and Central Asia is garlic laver, Europe is collagen or herb laver, Russia is lemon laver, North America is orange or lemon or vegetable sulfur laver, South America is grape or herb laver Japan is the most commonly used laver. Absolutely a new composition with green tea and curry laver, etc., using emotional well-being additives appropriate to the continent's local culture and food customs. As the invention by proposition, we apply international patents for each region and region, so we are confident that it will be an invention that greatly contributes to the country as a flower of the tidal flat.

Slime salt (sticky salty), rpm (Revolutions Per Minute), dried laver, roasted brown rice, collagen, powdered yacon, powdered milk, powdered green tea or fruits or vegetables or grains or coffee or edible sulfur, stevioside, A new flavor dry seaweed composition containing yacon and collagen using mucus salt and ethanol, and a method for producing the same.

Claims (2)

The new flavor dry laver composition containing yacon and collagen contains 50 to 99% by weight of dry laver and 50 to 1% by weight of ethanol mixture,
The ethanol mixture is 1 to 10% by weight of collagen, 1 to 10% by weight of brown rice powder, 1 to 10% by weight of powdered yacon, 0.5 to 10% by weight of milk powder, 0.5 to 3% by weight of stevioside, 1 to 30 of slime extract extracted from seaweed. Weight percent and ethanol 17-94 weight percent; It is a mixture produced by mixing green tea powder, coffee powder, jasmine powder, edible sulfur powder, curry powder, garlic powder, lemon powder, ginseng powder, red ginseng powder, fruit powder, vegetable powder or cereal powder 1 to 10% by weight. New flavor dry seaweed composition containing yacon and collagen.
Method of producing a new flavor dry seaweed composition containing yacon and collagen comprising the following steps (1) to (9):
(1) is the step of selecting and selecting good raw materials, the whole length of dried laver, the selection of collagen, the selection of milk powder, the selection of powdered brown rice, the selection of brown rice, the selection of powdered yacon, the green tea powder, garlic powder, coffee powder Red Pepper Powder, Phosphate Powder, Red Ginseng Powder, Curry Powder, Jasmine Powder, Lemon Powder, Citrus Powder, Citron Powder, Mesyl Powder, Cornus Powder, Bokbunja Powder, Edible Sulfur Powder, Fruit Powder, Vegetable Powder, Herb or Grain Powder Selecting and screening stevioside, selecting high-quality seaweed ears, selecting mucus salts extracted from seaweed ears, and selecting and selecting ethanol;
(2) is a step of calculating the composition and production ratio of the composition and the ethanol mixture, the mixing ratio of the composition using the raw material of step (1) contains 50 to 99% by weight of dried laver and 50 to 1% by weight of ethanol mixture ,
The ethanol mixture is 1 to 10% by weight of collagen, 1 to 10% by weight of brown rice powder, 1 to 10% by weight of powdered yacon, 0.5 to 10% by weight of milk powder, 0.5 to 3% by weight of stevioside, 1 to 30 of slime extract extracted from seaweed. Weight percent and ethanol 17-94 weight percent; Green tea powder, coffee powder, jasmine powder, edible sulfur powder, curry powder, garlic powder, lemon powder, ginseng powder, red ginseng powder, fruit powder, vegetable powder or cereal powder Calculating a blending ratio of the new flavor dry seaweed composition containing yacon and collagen and a constituent ratio of the ethanol mixture;
(3) is the step of producing a mucous salt in the above step to wash the seaweed ear of (1) in the purified water and 10 to 50% by weight of the washed seaweed ear water from 90 to 50% by weight of 45 to 55 ℃ constant power of 5 to 90rpm The mixture was stirred in a stirrer and stirred for 2 to 4 hours to firstly separate the mucus salt and seaweed ear through a 1 to 15 mesh tray, and the mucus salt was filtered through a secondary 15 to 600 mesh vacuum filter to produce the mucus salt extracted from the seaweed ear. step;
(4) is the step of producing ethanol mucus salt, the ethanol mixture of (2) the ethanol of step (1) and the mucus salt extracted from the same amount of ethanol in the ethanol mixture composition ratio of (2) and (3) Putting the amount of mucus salt extracted from seaweed in the composition ratio into a liquid mixer of 250 rpm power for 1 to 5 minutes to produce ethanol mucus salt;
5 is the step of producing a mixture of ethanol
The same amount of collagen in the ethanol mixture of (2) and the same amount of brown rice flour in (1) and the same amount of brown rice powder in the ethanol mixture of (2) Add the same amount of powdered yacon in the ethanol mixture of (2) to the mixer, respectively, and mix it firstly for 2 to 10 minutes to produce an ethanol slime solution, and the green tea powder, jasmine powder, and dietary sulfur of (1). Powder, Curry Powder, Garlic Powder, Lemon, Ginseng Powder, Red Ginseng Powder, Fruit Powder, Vegetables or Grain Powder in the same amount in the Ethanol Mixture of the Second Step and Powdered Milk in (1) Add the same amount of stevioside in the ethanol mixture of (2) into the mixer and mix it for 2 to 5 minutes in a aging vessel, which was aged at room temperature for 12 to 48 hours. Producing the first and second mixing of the sterilized ethanol mixture:
(6) is a step of forming a dry dried ethanol ethanol mixture composition to dry the dry steam of the step (1) the same amount as the dry steam of the composition mixing ratio of (2) to the inlet of the automatic coating transmitter of power 15 to 250rpm The steam was added to remove the moisture at an internal temperature of 80 to 220 ° C., and the ethanol mixed product temperature 45 to 55 ° C. at 1 to 4 injection holes at the top and bottom was 20 to 100 cm at 1 to 5 kg / cm 2 (2 The same amount as the composition ratio of) is land-coated on a dry steam, and the first ethanol is evaporated at 40 to 70 ° C. in the first section, dried at 70 to 150 ° C. in the second section, and placed in a storage container at a low temperature of 10 to 20 ° C. Preparing a dry laver ethanol mixed composition for 10 to 24 hours loaded into the oven;
(7) is a step of forming a dry laver mixed composition of the dried laver ethanol mixed composition of the step (6) the rolls and rolls heated the upper and lower two rolls of the laver automatic dryer of 15 to 250rpm power to 70 to 230 ℃ Spreading the pass surface and forming a dry laver mixed composition cooled at 10 ° C. or lower;
(8) is a step of forming a screening full-length or chopped dried seaweed mixed composition to form a screened full-length or chopped dried seaweed mixed composition to automatically cut and sort the dry seaweed mixed composition of step (7) according to the use;
(9) is a step of preparing a packaged dry laver mixed composition for packaging, characterized in that to package the full-length or cut dry laver mixed composition of step (8) in a suitable packaging container with a desiccant, characterized in that Method of producing a new flavor dry seaweed composition containing yacon and collagen comprising the step of.

Images