KR101293143B1 - Functionality laver process - Google Patents

Abstract

PURPOSE: A production method of functional laver sheets is provided to use a mixed ingredient capable of improving taste and nutrition of the laver sheets. CONSTITUTION: Aged laver is molded (S30). Sea cucumber is dried and pulverized to obtain sea cucumber powder (S40). 20 L of water is mixed with 1.5-4 kg of mulberry leaves and branches, and the mixture is firstly hot-water extracted for 1-3 hours (S60). 0.1-0.3 kg of cornus fruit, 0.1-0.3 kg of Chinese matrimony fruits, 0.3-1 kg of jujube, 0.1-2 kg of ginger, and 0.05-0.5 kg of Glycyrrhizae radix are added to the mulberry extract, and the mixture is secondly hot-water extracted for 2-10 hours (S62). Solid residues are removed from the second hot-water extract, and the second hot-water extract is heated to be concentrated into 15-40wt% (S70). 60-95wt% of concentrate and 5-40wt% of sea cucumber powder are mixed (S88). The mixture is coated on the molded laver sheets (S90). [Reference numerals] (S10) Ingredient preparation step; (S100) Drying step; (S110) Packaging step; (S20) Aging step; (S30) Molding step; (S40) Sea cucumber powder production step; (S50) Juicing step; (S60) First hot-water extraction step; (S62) Second hot-water extraction step; (S70) Concentration step; (S88) Mixing step; (S90) Coating step

Description

Functional Laver Process {Functionality Laver Process}

The present invention relates to a method for producing functional laver, and more particularly, by preparing a concentrated raw material using mulberry extract and the like, by applying a raw material containing a concentrated raw material and sea cucumber powder to the laver to produce laver, which is rich in nutrition and excellent. It relates to a functional laver manufacturing method to taste.

In general, laver is one of Korea's own traditional foods, and it is one of the foods that almost appears in Koreans' diets. It is an alkaline food that is rich in various minerals such as protein, potassium, iron, vitamins and phosphorus. to be.

The laver is distributed in the market mainly in the form of dried laver produced by washing, aging, drying such as raw seaweed harvested from aquaculture farms of the sea or seasoned laver seasoned with this dry laver.

Conventionally seasoned seaweed has been produced a lot by the method of baking by applying heat to the dried seaweed and the oil paste mainly mixed salt and oil.

By the way, the salt used in the conventional seasoning seaweed is generally used a lot of refined salts are widely used, and these refined salts are because most of the mineral components are removed during the manufacturing process, the nutritional component is lowered, such as Korea Patent Registration No. 10-1193523 Sodium glutamate may be added as a seasoning, so there are aspects that are not beneficial to the human body.

In addition, when the conventional seasoning seaweed is eaten with oil on the hand, there is a problem in that eating is inconvenient, such as staining hands or clothes.

In addition, as interest in health continues to increase due to the improvement in the standard of living of individuals, the interest in food related to it is gradually increasing. Therefore, the new taste and nutrition from the seaweed produced by the seasoning method using salt is not available. There is a need for technology development for manufacturing seasoned laver.

The present invention has been made in view of the above point, because it does not use an oil field mixed with oil and refined salt, forming a blended raw material so as to contain a variety of ingredients that can improve the various nutritional ingredients and tastes beneficial to health The purpose of the present invention is to provide a method for producing functional laver that can be applied to dried laver and help to maintain health and give excellent taste when eating.

Functional laver manufacturing method proposed by the present invention is a raw material and preparing seaweed, sea cucumber, mulberry, cornus, gojija, jujube, ginger, licorice, the ripening step of aging the raw seaweed, and molding the mature laver And a sea cucumber powder manufacturing step of preparing sea cucumber powder by drying and pulverizing the sea cucumber, and a first hot water extraction step of mixing hot water and mixing leaves and branches of the dried mulberry with water, and extracting the hot water. And a second hot water extraction step of mixing hot water, goji berry, jujube, ginger, and licorice with the raw material and heating it again to extract hot water, and a concentration step of removing solids from the hot water extracted step in the second hot water extraction step and heating and concentrating the same. , A blending step of mixing and mixing the concentrated raw material and sea cucumber powder, a coating step of applying the blended raw material to the molded laver, and the blended raw material And a drying step for drying, comprises the step of packing comprising the step of packaging the dry steam.

The raw seaweed uses natural seaweed collected from the sea or seaweed collected from the farm.

In the aging step, the raw seaweed is soaked in seawater for about 2 to 10 hours for the first aging, and then immersed in purified water for about 1 to 5 hours for second aging.

In the molding step, the mature laver is molded into thin rectangles and the like.

In the sea cucumber powder manufacturing step, natural sea cucumber or cultured sea cucumber is dried and finely pulverized using a blender to prepare sea cucumber powder.

The sea cucumber powder is formed by grinding the dried sea cucumber to a size of about 0.01 ~ 0.2 mm.

The sea cucumber contains abundant minerals such as iron, zinc, phosphorus, iodine, selenium, vitamins, amino acids, and chondroitin, including protein and calcium, and is known as an alkaline nutritious food of low fat, low sugar, and no cholesterol. In addition, the sea cucumber is well known as a supplement for restoring energy while enhancing appetite, and calcium and iron contained in sea cucumber are effective for teeth and skeletal formation, normal contraction of muscles, and help to grow children and maintain the health of pregnant women. Known to give. In addition, chondroitin ingredients in sea cucumber are known to have an excellent effect on skin beauty, such as delaying skin aging and freckle removal. Calcium, iodine, and alginic acid can promote metabolism and purify blood. Is known to be effective in the treatment and prevention of Tianjin, ulcers, arthritis and the like.

In the primary hot water extraction step, about 1.5 to 4 kg of mulberry is added to approximately 20 l of water and heated for about 1 to 4 hours to extract primary hot water.

The mulberry is dried after harvesting the leaves and stems of the Kudji mulberry in April to June.

The Kudji mulberry has been shown to be effective in women's uterine cancer, uterine fibroids, menstrual hyperactivity, anti-cancer effect, diabetes prevention, arteriosclerosis, hangover, anti-aging and the like. In particular, the extract of the hydrothermal extract of the leaves and branches of the Koji mulberry tree is known to help urination and digestion and to have an excellent effect on coughing, abundance, and the like.

In the secondary hot water extraction step, the raw water extracted in the primary hot water extraction step is about 0.1-0.3 kg of cornus oil, about 0.1-0.3 kg of wolfberry, about 0.3-1.0 kg, jujube about 0.1-2 kg, licorice about 0.05- 0.5kg is added and heated for about 2 ~ 10 hours to extract hot water.

The cornus acidic acid is known to have a sour taste in warm properties and protect the liver and kidneys and to strengthen the body. The sour taste of sour milk increases muscle contractility and improves the control of the bladder to control children's enuresis and appear in many elderly people. It is also known to be effective in incontinence symptoms.

The biggest pharmacological action of the cornus is the strengthening of the physiological function of the kidney and the strengthening of the energetic effect, and if you eat the cornus for a long time, the body becomes lighter, and the low back pain caused by excessive energy consumption leads to premature phenomena and dizziness. It is known to be beneficial.

The wolfberry increases the oxygen supply capacity of the blood, removes blood vessel cholesterol, and makes the blood vessels healthy, and prevents numbness of the hands and feet, cold and cold, etc., according to the liver, liver, lungs, It is known that kidneys can be improved.

The jujube is rich in vitamins and carbohydrates and buffers the ingredients of the medicine and has an excellent effect on various female diseases. Jujube stabilizes the mind, strengthens visceral function and strengthens the respiratory system. In addition, it is good for insomnia and relaxes muscles and is good for arthritis and rheumatism. In addition, it is known to have a good effect on the diet by warming the body to treat coldness in women and promoting diuretic action.

The ginger eliminates bad taste and smell, such as fishy, can enjoy a refreshing taste and aroma, and can kill food poisoning bacteria. And cough, dizziness, cold hands and feet, low back pain, diarrhea, vomiting can be treated and prevented.

The licorice contains saponin-containing glycyrrhizin, various types of flavonoids that strengthen blood vessels, organic acids, amino acids, choline, gum, fructose, glucose, etc. This raises quickly. And it contains ingredients that weaken the toxicity of other substances, soothing, anti-inflammatory, wound healing, skin function control, metabolism and other effects. In addition, since it has an excellent effect on sedation, anti-allergic action, anti-inflammatory treatment, it is widely used for acne skin or atopy skin, and old keratin and sebum are washed together to make the skin smooth, clear, shiny and healthy.

In the concentration step, the raw material extracted from the second hot water extraction step is heated to be concentrated to a water content of about 15 to 40% by weight.

In the blending step, 60 to 95% by weight of the concentrated raw material and 5 to 40% by weight of sea cucumber powder are mixed with respect to the total weight.

And in the functional seaweed manufacturing method proposed by the present invention further comprises a juice preparation step of preparing the seaweed in the material preparation step, and extracting the seaweed juice by juice the seaweed, in the blending step It is also possible to add and mix.

The seaweed contains about 90 kinds of minerals and enzymes that are beneficial to the human body such as calcium, magnesium, potassium, iron and phosphorus, including salt dissolved in seawater, and is effective in treating various incurable diseases such as stool, diabetes and high blood pressure. It is known.

The seaweed juice is added to about 2 to 40 parts by weight based on the total weight of the blended raw materials.

In addition, in the method of producing functional seaweed proposed by the present invention, the bellflower, cinnamon, and peppermint are additionally prepared in the material preparation step, and the bellflower is approximately 0.2-3 kg and cinnamon approximately 0.3-2 kg in the secondary water extraction step. It is also possible to add and mix about 0.01 to 0.1 kg of mint.

The bellflower is known to be effective in respiratory diseases such as colds, asthma, vascular diseases, diabetes, strengthening immunity, soothing skin, treating sore throat, relieving stress.

Cinnamon inhibits the development of Escherichia coli, Staphylococcus aureus, Candida, and the like, and is known to have antiallergic, whitening, and skin soothing effects.

The peppermint is a plant containing menthol, mentone, isomentone, campene, limonene as main ingredients, frequent headaches, tuberculosis treatment, wind prevention, bad breath removal, gastrointestinal disease treatment, fever, anti-inflammatory, dry stomach, bile secretion, respiratory tract Increased mucus secretion, capillary dilator action, excitatory action of the central nervous system, uterine contraction increase action is known to be effective.

Furthermore, in the production method of functional laver proposed by the present invention, it is also possible to further prepare a grain roasting powder and a ramie leaf powder, and to add the grain roasting powder and a ramie leaf powder, respectively, in the blending step.

The grain roasting powder is used about 0.1 to 5 parts by weight based on the total weight of the blended raw materials, peanut roasted powder, black bean fried powder, brown rice fried powder, barley rice fried powder alone or in combination of two or more It is possible to use.

Peanut used in roasted peanut powder contains vitamin E, which is effective for skin care and aging, and is rich in unsaturated fatty acids, which eliminates the accumulation of cholesterol in the human body and prevents cardiovascular diseases and heart-related diseases. It is known. And peanuts contain lecithin that improves the brain, which not only helps to improve brain function, but also contains fat to help resolve constipation, and contains oleic acid, which prevents arteriosclerosis and improves blood circulation. And atherosclerosis prevention.

The black beans used in the black bean fried powder are known to have many anti-aging ingredients and are effective in preventing adult diseases and diets. The skin of the black soybeans are antioxidants or isoflavones that help female hormones to fry is said to be more effective.

The brown rice used in the brown rice fried powder is known to be rich in various minerals such as iron, zinc, magnesium, potassium, calcium, etc. to help digestion and increase the absorption rate of nutrients. Brown rice contains amino acids that make muscle and growth hormones, and is rich in linoleic acid and linolenic acid, which are unsaturated fatty acids that cleanse blood vessels. Others include batamine E, vitamin B1, vitamin B2, pantothenic acid, nicotinic acid, folic acid, and choline. It is known to contain a lot.

The barley rice used in the barley rice fry powder contains a large amount of tocotrienols to suppress the synthesis of cholesterol, calcium, fiber, vitamin B group, etc. are more than rice to make the skin elastic and potassium contains a large amount of blood pressure to maintain normal It is said that it helps to keep the body's alkaline in optimal condition, strengthens the intestines and contains 10 times more fiber than rice, which is effective for constipation. .

The seedling leaf powder uses about 0.05 to 0.5 parts by weight based on the total weight of the blended raw materials.

The ramie leaf used in the ramie leaf powder is an alkaline food rich in calcium and magnesium, and is known to help prevent bone and dental health and osteoporosis, and is effective in diet, antioxidant activity, blood sugar strengthening, and is good for gynecological diseases. It is known to be effective in promoting constipation.

According to the production method of functional laver according to the present invention, the mulberry tree, cornus, gojija, jujube, such as jujube extract and hot water extracts that can be beneficial to the human body, concentrated and raw materials and sea cucumber powder, seaweed juice, grain roasted powder, ramie leaves Since it is manufactured by applying the powdered blended raw material to the molded laver and drying it, it is excellent in taste and nutrition, and the blended raw material is well permeated with the laver and can be conveniently eaten without seasoning using salt or oil.

1 is a block diagram showing an embodiment of a functional laver manufacturing method according to a first embodiment of the present invention.

Next, a preferred embodiment of the functional laver production method according to the present invention will be described in detail with reference to the drawings.

In the following description, the same reference numerals are used for the same technical elements, and detailed descriptions for avoiding redundant description are omitted.

The embodiments described below are intended to illustrate the preferred embodiments of the present invention in an effective manner and should not be construed to limit the scope of the present invention.

Functional laver production method according to the first embodiment of the present invention, as shown in Figure 1, material preparation step (S10), aging step (S20), molding step (S30), sea cucumber powder manufacturing step (S40) And, juice step (S50), the first hot water extraction step (S60), the second hot water extraction step (S62), the concentration step (S70), the compounding step (S80), the application step (S90), It comprises a drying step (S100), and packaging step (S110).

In the material preparation step (S10), raw seaweed and sea cucumber, mulberry, hamcho, grain roasted powder, cornus, wolfberry, jujube, ginger, licorice, bellflower, cinnamon, mint is prepared.

The grain roasting powder is prepared by roasting ground peanut ground powder, roasted black beans, black bean roasted powder, roasted black beans, brown rice roasted powder by roasting brown rice, and barley rice roasted powder.

In the aging step (S20), the raw seaweed is first immersed in seawater for about 8 hours and then aged for 2 hours in soaked water such as tap water again for 2 hours.

In the forming step (S30), the mature laver is molded into a thin rectangle using a mold or the like.

In the sea cucumber powder manufacturing step (S40), sea cucumber powder is dried and then ground to prepare sea cucumber powder.

The sea cucumber is prepared by using natural sea cucumber or cultured sea cucumber, removing internal organs, and then hot air drying and finely pulverizing using a blender.

Sea cucumber removed the internal organs can be used to dry in a natural state at room temperature in a well ventilated and sunny place.

Sea cucumber removed the internal organs can be used boiled for about 30 minutes using a high temperature steam before drying.

The dried sea cucumber is ground to a size of about 0.005 ~ 0.1㎜ to prepare a powder.

In the juice step (S50) to clean the seaweed and then cut to a size of about 2 ~ 10cm and then juice using a juicer and juice the juice.

In the first hot water extraction step (S60), 20 l of water and 3 kg of mulberry tree are mixed and heated for about 2 hours to extract hot water.

In the secondary hot water extraction step (S62), the raw water extracted in the first hot water extraction step, 0.2 kg of cornel oil, 0.2 kg of wolfberry, 0.8 kg of jujube, 1 kg of ginger, 0.5 kg of licorice, 0.2 kg of bellflower, 1 kg of cinnamon, Mix peppermint 0.05kg and heat it again for 6 hours to extract hot water.

In the concentrating step (S70), the solids are removed from the raw material extracted from the hot water extracted in the second hot water extraction step and boiled again to concentrate the water content of about 35% by weight.

In the compounding step (S80), the concentrated raw material, sea cucumber powder, seaweed juice, grain roasting powder are mixed and mixed at a predetermined ratio.

For example, in the blending step (S80) with respect to 100% by weight of the total raw material 65% by weight, sea cucumber powder 20% by weight, seaweed juice 14% by weight, peanut roasted powder 0.3% by weight, black beans roasted powder 0.3% by weight, Brown rice roast powder 0.2% by weight, barley rice fried powder 0.2% by weight is mixed and blended.

In the compounding step (S80), it is also possible to add by adding a seedling leaf powder.

The ramie leaf powder is added by adding 0.05 to 0.5 parts by weight based on the total weight of the blending material.

In the application step (S90), the compounding material is evenly applied to one or both sides of the molded laver using a brush or the like.

The drying step (S100) is a step of drying the laver coated with the blended raw material, the laver coated with the blended raw material is dried for about 18 hours at a temperature of 30 ~ 50 ℃.

The packaging step (S110) is a step of packing the dried laver, and packs the dried laver in a packaging container such as a sealed container.

As a result of trying the functional seaweed of Example 1 prepared as described above to 100 adults, it was found that there is no rejection of the taste as a whole, and the liver fits well without salty, 72 people are pale taste and appetite to taste It was investigated.

Although not shown in the drawings, the functional laver manufacturing method according to the first embodiment of the present invention configured as described above may further include a roasting process of roasting the laver dried in the drying step (S100).

Since the roasting process can be generally carried out in the same manner as in the seasoning seasoning process, a detailed description thereof will be omitted.

Claims (5)

Preparing a raw material for preparing raw seaweed, sea cucumber, dried mulberry leaves and branches, cornus, gojija, jujube, ginger, licorice,
A ripening step of ripening the raw seaweed;
A molding step of molding the aged seaweed;
Sea cucumber powder manufacturing step of manufacturing the sea cucumber powder by drying and grinding the sea cucumber,
Put the dried mulberry leaves and branches 1.5 ~ 4kg in 20ℓ of water and boiled for 1-3 hours to extract the first hot water, and
Raw water extracted from the hydrothermal extract 0.1 ~ 0.3 ㎏, wolfberry 0.1 ~ 0.3 ㎏, jujube 0.3 ~ 1.0 ㎏, ginger 0.1 ~ 2 ㎏, licorice 0.05 ~ 0.5 ㎏ 2 ~ 10 hours to heat the second hot water extracted again Extraction step,
A concentration step of removing solids from the raw water extracted in the second hot water extraction step and heating again to concentrate the water content of 15 to 40% by weight;
A blending step of mixing and mixing 60-95 wt% of the concentrated raw material and 5-40 wt% of the sea cucumber powder with respect to the total weight;
An application step of applying the compounding material to the molded laver;
A drying step of drying the laver to which the compounding material is applied;
Functional laver manufacturing method comprising the packaging step of packaging the dried laver. The method according to claim 1,
In the material preparation step, and further prepare the seaweed,
Further comprising the juice extracting juice to extract the seaweed juice by the juice;
In the blending step, 2 to 40 parts by weight of the seaweed juice is added to the total weight of the blending ingredients to add a functional laver manufacturing method. The method according to claim 1 or 2,
In the material preparation step, preparing bellflower, cinnamon, mint further
In the secondary hot water extraction step, the functional seaweed manufacturing method to add and mix the bellflower 0.2 ~ 3kg, cinnamon 0.3 ~ 2kg, mint ~ 0.01 ~ 0.1kg additionally. The method according to claim 1,
In the material preparation step is to prepare a grain roasting powder further,
In the blending step, the grain roasting powder is added by adding 0.1 to 5 parts by weight based on the total weight of the blending raw materials,
The grain-roasted powder is a functional laver manufacturing method using one or a combination of two or more of peanut fried powder, black bean fried powder, brown rice fried powder, barley rice fried powder. The method according to claim 1,
In the material preparation step to prepare a ramie leaf powder,
In the blending step, the functional laver manufacturing method of mixing by mixing 0.05 ~ 0.5 parts by weight of the seedling leaf powder with respect to the total weight of the blending raw materials.

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