KR101293894B1 - High-quality seasoned laver extended its distribution period using onion juice - Google Patents

Abstract

The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed. Through the seasoning laver production method of the present invention, by applying onion juice, vinegar, or root extract of the root of the antioxidant to the seasoning laver to extend the shelf life of seasoning laver, the quality of seasoning laver has an effect of remarkably improved It can also be confirmed that this effect is remarkably improved than when onion juice is applied to the seasoning as a single.

Description

High-quality seasoned laver extended its distribution period using onion juice}

The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed.

Lavers, Porphyra sp.) is a seaweed belonging to the red algae barley family. The content of vitamin A in seaweed is 14,000 IU, which is 1,400 times that of beef, 70 times of pork, and 3.5 times of carrot. The anti-cancer effect of vitamin A has greatly increased the value of seaweed. The calcium content is 390mg, which is 100 times higher than beef, 80 times higher than pork, and 4 times higher than milk. In addition, EPA (eisasa pentaenoic acid), which is a polyunsaturated fatty acid, accounts for more than 54.1% of the total fat, and various bioactive functions of seaweed, such as promoting the production of PGI3 (prostaglandin I3) to prevent blood clots, promote healthy life. It is a food material that meets the needs of modern people.

Nori seaweed is usually sold in a deliciously seasoned seasoned seaweed. Due to the processing and packaging of seaweed, the recommended shelf life of seaweed is 6 months, but the acid value is below 4.0 and the peroxidase value is below 60.0. It is recommended to be preserved. The general method of making seasoned seaweed is applying a single or two or more types of vegetable oils such as soybean oil, sesame oil, and perilla oil to the seaweed raw material, and then passing the tunnel for roasting seaweed (200 ~ 400 ℃) in the salted state. Going through. The dried seasoning is packed with a desiccant (silica gel) to keep the crispy texture of the kimchi in the form of section 9, 6 or full length depending on the application. The amount and type of vegetable oil used for seasoning laver varies from manufacturer to manufacturer, but it is usually in the range of 10-50%. Nowadays, olive oil and brown rice oil that emphasize the functionality according to the well-being trend for health In order to add and emphasize the sensuous sensuality of oil, high-quality products with increasing oil content are appearing one after another.

On the other hand, seasoned laver is produced and consumed year-round, so there is a high risk of quality deterioration due to storage distribution. The main cause of the deterioration of the quality of seasoned seaweed is the oxidation of fat. Furthermore, seasoned seaweed is heated by heating at a high temperature of 200 ° C. or more for about several seconds by applying cooking oil of about 10 to 50%, thereby promoting further oxidation. Vegetable oils such as jade oil, sesame oil and perilla oil used in seasoning laver are rich in polyunsaturated fatty acids such as linolenic acid, which is an essential fatty acid, and have excellent nutritional value, but are easily oxidized by oxygen and heating. It contains more than 50% polyunsaturated fatty acid and 400 ~ 700mg of chlorophyll, which can act as an oxidation promoter, and acts as a major factor to promote lipid oxidation. Ingesting these oxides of unsaturated fatty acids may be more harmful than ingesting animal saturated fatty acids and is known to be associated with the development of arteriosclerosis, liver damage, and intestinal tumor proliferation. On the other hand, in the case of seasoned seaweed with severe rancidity, the rate of increase of water due to fat oxidation is increased, so that water flows in the seasoned seaweed, and the texture is also significantly lowered.

Antioxidant may be added to seasoned laver to delay the loss of fats and oils in seasoned laver. However, the cost of antioxidants increases and the choice of antioxidants that are stable even at high roasting temperatures (200 ~ 400 ℃) is very narrow. There are no known manufacturers applying seasonings to seasonings.

Functional materials applied to seasoning laver in the prior art include green tea (Korean Patent Publication No. 2005-24139, Korean Registered Patent No. 432532), Ginseng (Korean Registered Patent No. 412910), Pine Nuts (Korean Registered Patent No. 448418) (Korean Patent Publication No. 2005-74712), Gochujang (Korean Publication Patent No. 2005-64488), Shrimp Sauce (Korean Publication Patent No. 2005-50271), Kelp Powder (Korean Registered Patent No. 47349), Chlorella (Korean Publication) Patent No. 2003-55064), Curry (Korean Registered Patent No. 346509), Kimchi (Korean Registered Patent No. 346507), etc., but most of the materials are for flavoring or functionality of seasoned seaweed and extended shelf life. Are not used.

Seasoning laver of the present invention is characterized in that the application of onion juice, Korean Patent No. 757770 discloses a technique related to seasoning laver characterized in that the coating of quercetin, a compound derived from onion peel to the seaweed, but the present invention Seasoning laver is applied to the onion juice prepared using all parts of the onion, including the skin of the onion, onion flesh, etc. to the seaweed, it can be said that the technical configuration is different from the prior art. In addition, onions are known to have different nutritional components of the skin, the root, and the flesh, so that the seasoning laver of the present invention can be said to be seasoned laver incorporating various functional ingredients of onion. To illustrate the functional properties of onions, onions are high in protein, and contain glucose, sugar, fructose, and maltose, which have a unique sweetness and are rich in minerals such as potassium, calcium, iron, phosphorus, sodium, dietary fiber, and folic acid. It contains 10-20mg of vitamin C. It has low sodium and no fat. Onions are known to be rich in flavonoids, such as camphorol and rutin, in addition to quercetin, which is a compound disclosed in Korean Patent No. 757770. Flavonoids are one of the antioxidant micronutrients, as well as antioxidative and cholesterol inhibitory effects of lipids and low density lipoproteins (LDLs), as well as anti-arteriosclerosis, antimicrobial, antimutagenic, anticancer and antitumor effects. Has various physiological activities.

On the other hand, seasoning laver of the present invention is characterized in that the addition of the extract of vinegar or root skin in addition to onion juice.

The vinegar refers to removing toxic and harmful substances by liquefying smoke from the process of carbonizing raw materials such as wood, bamboo, rice husk or straw, and then aging for 6 months or longer. Wood vinegar is used as the main raw material of vinegar, and bamboo vinegar is used as the main raw material of bamboo. Recently, chaff and straw are used as main ingredients to make chaff and straw vinegar. The vinegar is pale red in color and has a strong odor. The extraction method of the vinegar is to burn the main raw materials such as wood or bamboo, and when the yellowish white smoke is generated, the entrance of the kiln is closed with only a small vent, and the smoke comes into contact with the outside air to collect the liquid that cools down naturally. When the liquid phase is separated into water-soluble and oil-soluble, a water-soluble liquid is used as a supernatant, and an oil-soluble liquid is used for industrial purposes. The vinegar is collected from about 100 kg of wood, about 5 liters, acidic before and after pH 3, 80-90% of all components are water, and acetic acid is about 3%. In addition, it contains up to 200 kinds of minerals such as formic acid, fatty acid and methanol. The composition varies depending on the carbonization method, the type of wood, and the type of kiln. In Japan, the type of charcoal kiln, the type of wood, the specific gravity, acidity, color, and capacity are indicated. Wood liquor, bamboo vinegar, and chaff liquor are used instead of pesticides in agriculture, and are used in livestock industry to remove manure odors and odors or to feed livestock. In addition, it is used as a raw material for medicines such as formal medicine, Jeongrohwan, and is effective for athlete's foot and atopic dermatitis. In addition, it is used for horticulture, mushroom cultivation, health drinks, and deodorant. In civilian use, it is used for burns, diabetes, and anemia when bitten by snakes or snakes. In addition, it is effective in removing free radicals in cells, and is effective in liver diseases, diabetes, allergic diseases, hangover removal, and fatigue recovery.

The roots of bark are the bark with the cork layer of the root bark of the elm family Elmaceae or the black elm. It is also used as a food or as a diuretic or boil treatment.

On the other hand, the present invention, although the seasoned seaweed has excellent nutritional properties and excellent sensuality, long-term preservation of seasoned seaweed to solve the problems caused by rancidity of the added oil caused by the rancidity and thereby maintaining the quality While studying the method, onion juice and vinegar or root extract of the root of the extract has a natural antioxidant effect and excellent thermal stability, so that even after high temperature heat treatment process, seasoning laver can be kept in a state of long rancidity to complete the present invention. It became.

Korean Laid-Open Patent No. 2005-24139 (Preparation method of seasoning laver using green tea and its seasoning laver, published on March 10, 2005) Korean Registered Patent No.432532 (Manufacturing Method of Green Tea Laver, 2004.05.24. Korean Registered Patent No. 412910 (Ginseng Flavored Laver and Manufacturing Method, 2003.12.31. Korean Registered Patent No. 4482,18 (Seaweed laver and its manufacturing method, 2004.09.13. Notification) Korean Laid-Open Patent No. 2005-74712 (Manufacturing method of traditional Korean traditional seaweed, mainly based on Kashi-Ogapi, published 2005.07.19.) Korean Laid-Open Patent No. 2005-64488 (Manufacturing method of Kimchi with red pepper paste, published on June 29, 2005) Korean Laid-Open Patent No. 2005-50271 (Skimweed containing powdered shrimp powder and its manufacturing method, published on May 31, 2005) Korean Registered Patent No. 47349 (seasoning laver with added shimashima powder and its manufacturing method, 2005.03.22. Notification) Korean Laid-Open Patent No. 2003-55064 (seasoning laver using Chlorella and its manufacturing method, 2003.07.02.published) Korean Registered Patent No. 346509 (Method for manufacturing curry flavored seaweed, 2002.07.27. Korean Registered Patent No. 346507 (Method for manufacturing seasoned laver Kimchi, July 27, 2002) Korean Registered Patent No. 757770 (Seasoned seaweed with increased functionality and extended shelf life and manufacturing method thereof, Announcement 2007.09.11.)

An object of the present invention is to provide a high-quality seasoned seaweed and a method for producing the seasoned seaweed with an extended shelf life by applying a mixture of vinegar or root extract to onion juice on the surface of seaweed.

The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed.

Bamboo vinegar and wood vinegar can be used as the vinegar. The bamboo vinegar is prepared by quenching the smoke generated when burning bamboo, the wood vinegar can be produced by burning wood. The bamboo vinegar or wood vinegar can be used as certified food additives from the Food and Drug Administration. The vinegar can be used to be manufactured and sold as a food additive, it is characterized in that it is added within the range of the content allowed as a food additive.

The onion juice may be prepared through a conventional onion juice manufacturing process, but preferably, it may be prepared by washing the onions for 2 to 4 hours while peeling the skin without removing the roots. The heating step may be a bath or steam injection method. Thereafter, the liquid phase and the solid content are separated using a normal juicer, and the liquid phase can be used as onion juice used for seasoning laver of the present invention. The onion juice may be used in the seasoning of the present invention by concentrating using a conventional concentration method.

The root extract may be prepared through a conventional root extract extract, but preferably, 2 ~ 5 parts by weight of the roots of 100 parts by weight of purified water, using a conventional medicine bath in 2 ~ 5 hours at 70 ~ 120 ℃ It can manufacture by the method of heating. After heating, the solids may be separated and then only liquid phase may be used as the extract of the roots. The roots of the extract may be used in the seasoning of the present invention by concentrating using a conventional concentration method.

The onion juice, based on the weight of the seaweed raw material before roasting or seasoning processing, to 2 to 10 parts by weight of onion juice can be added to 100 parts by weight of seaweed.

In addition, 0.1 to 0.5 parts by weight of the vinegar or 1 to 5 parts by weight of the root extract may be added to the onion juice on the basis of 100 parts by weight of seaweed.

In addition, the present invention, it is possible to prepare by directly applying a mixture of a mixture of vinegar or root extract to onion juice roasted and seasoned by conventional methods, more preferably,

(Step 1) first roasting the dried laver raw material at 200 ~ 300 ℃ for 3 to 15 seconds;

(2 step) seasoning step of adding cooking oil and salt to the first roasted seaweed;

(Step 3) Using 100 parts by weight of dried laver raw material of step 1, a mixture of 0.1 to 0.5 parts by weight of the vinegar solution or 1 to 5 parts by weight of the root extract of onion root juice was mixed with 2 to 10 parts by weight of onion juice. Applying to the surface of the; And

(Step 4) the second step of roasting steamed for 2 to 10 seconds at 300 ~ 400 ℃ coated with a mixture of the vinegar or root extract of the onion to the onion juice; may be prepared.

In the second step, the cooking oil and salt may be 10 to 50 parts by weight of cooking oil and 1 to 5 parts by weight of salt using 100 parts by weight of the laver raw material of the first step.

The cooking oil is characterized in that the blended oil containing one or more cooking oils selected from the group consisting of jade oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil and grape seed oil, in order to increase the savory taste of laver, Preferably, grape seed oil, sesame oil and perilla oil are mixed at a blending ratio (w: w: w) of 20 to 40: 0.5 to 2: 1 to 5, or grape seed oil, sesame oil and jade oil are mixed to 5 to 10: 0.5 to 2: 20. It can mix with the compounding ratio (w: w: w) of -30.

The present invention relates to a high-quality seasoned laver and a method for producing the seasoned laver by applying a mixture of vinegar or root extract to onion juice on the surface of the seaweed. Through the seasoning laver production method of the present invention, by applying onion juice, vinegar, or root extract of the root of the antioxidant to the seasoning laver to extend the shelf life of seasoning laver, the quality of seasoning laver has an effect of remarkably improved It was also confirmed that this effect was remarkably improved than when onion juice was applied to seasoned seaweed singly.

1 is a flow chart showing a method for producing the seasoning laver of the present invention.

Hereinafter, the content of the present invention will be described in more detail with reference to Examples. However, these examples are only presented to understand the content of the present invention, but the scope of the present invention is not limited to the following examples.

< Example  1. Onion Juice Yugunpi  Preparation of Extracts>

1-1. Onion juice

1 kg of onion was washed cleanly and shredded finely without removing the roots. The crushed onion is heated for 4 hours by using a steam injection method for producing a vegetable or fruit juice, by separating the liquid and solid content using a conventional juicer, the liquid is used in the seasoning of the present invention It was used as onion juice.

1-2. Root skin extract

20 g of cleansed roots of dried radish skin were added to 1 liter of purified water, and heated in 90 ° C. for 3 hours. After cooling, the solids were filtered and only liquid was used as the root extract of the present invention. .

< Example  2. Seasoned Kim  Manufacturing>

2-1. Onion juice Bamboo liquor  Added Seasoned seaweed -①

100 g of dried laver raw material was first roasted at 250 ° C. for 3 seconds, and then seasoned with 30 g of compounded oil and 3 g of salt. The blended oil was used by mixing grape seed oil 100g, sesame oil 3g, perilla oil 9g. Thereafter, 2 g of onion juice prepared in Example 1-1 and 0.1 g of bamboo vinegar solution were evenly applied to the seasoned laver, which was then roasted for 2 seconds at 350 ° C., and seasoned laver was added with a desiccant. Then sealed packaging.

2-2. Onion juice Bamboo liquor  Added Seasoned seaweed -②

Prepare seasoning laver in the same manner as in Example 2-1, 10g onion juice, 0.5g was used for bamboo vinegar.

2-3. With onion juice and wood vinegar Seasoned seaweed

The seasoning laver was prepared in the same manner as in Example 2-1, but wood vinegar was used instead of bamboo vinegar.

2-4. Onion juice Yugunpi  Extract added Seasoned seaweed -①

The seasoning laver was prepared in the same manner as in Example 2-1, 5g of onion juice was added, and 5g of the root-derived root extract of Example 1-2 was prepared instead of bamboo vinegar solution.

2-5. Onion juice Yugunpi  Extract added Seasoned seaweed -②

Prepare seasoning laver in the same manner as in Example 2-1, but put the onion juice 9g, 1g of the extract of the roots of the root of the extract prepared in Example 1-2 instead of bamboo vinegar solution.

< Comparative example  1. Compared to Seasoned Kim  Manufacturing>

1-1. Normal Seasoned seaweed

Prepared seasoning laver in the same manner as in Example 2-1, but did not add all of the onion juice, vinegar, extract and roots.

1-2. Bamboo shoots only  Added Seasoned seaweed

Prepare seasoning laver in the same manner as in Example 2-1, but did not add onion juice, only 0.5g of bamboo vinegar solution was added.

1-3. Yugunpi  Extract only Seasoned seaweed

Prepare seasoning laver in the same manner as in Example 2-1, but did not put all the onion juice and bamboo vinegar solution, instead 5g of the extract of the roots of the roots prepared in Example 1-2.

1-4. With only onion juice Seasoned seaweed

Prepare seasoning laver in the same manner as in Example 2-1, but without adding the bamboo vinegar solution, only 10g of onion juice was added.

1-5. With onion peel extract Seasoned seaweed

Prepare the seasoning laver in the same manner as in Example 2-1, but instead of adding onion juice and bamboo vinegar solution onion extract was added to the blended oil to 1% (w / w). The onion peel extract was prepared by putting 4 l of ethanol in onion peel 1kg and reflux extraction for 100 minutes and distilled under reduced pressure by a conventional method.

1-6. Quercetin  Compound added Seasoned seaweed

The seasoning laver was prepared in the same manner as in Comparative Example 1-1, but a commercially available quercetin compound was added to the blended oil so as to be 200 ppm.

Condition Seaweed (g) Onion Juice
(g) Amount Root Extract (g) Onion Peel Extract Quercetin Bamboo shoot liquid (g) Wood vinegar (g) Example 2-1 100 2 0.1 - - - - Example 2-2 100 10 0.5 - - - - Example 2-3 100 2 0.1 - - - Examples 2-4 100 5 - - 5 - - Example 2-5 100 9 - - One - - Comparative Example 1-1 100 - - - - - - Comparative Example 1-2 100 - 0.5 - - - - Comparative Example 1-3 100 - - - 5 - - Comparative Example 1-4 100 10 - - - - - Comparative Example 1-5 100 - - - - 1% (w / w) in blended oil - Comparative Example 1-6 100 - - - - - 200 ppm in blended oil

Experimental Example 1. Sensory Evaluation of Seasoned Seaweed

After storing the laver prepared in Example 2 and Comparative Example 1 for 3 months, the sensory test on the seasoning laver was carried out, respectively, odor, already, dampness, the degree of oil flow '1: none 2: almost none 3: a little bit 4: severe 5: very mean 'are shown in Table 2 below.

Condition Odor already Humid Flow of oil Example 2-1 1.8 2.0 2.1 2.1 Example 2-2 1.1 1.1 1.1 1.2 Example 2-3 1.9 1.9 1.8 1.9 Examples 2-4 1.7 1.9 1.7 1.9 Example 2-5 1.8 1.2 1.8 1.9 Comparative Example 1-1 4.9 4.8 4.9 4.9 Comparative Example 1-2 3.5 3.9 3.8 3.7 Comparative Example 1-3 4.7 4.2 4.3 4.5 Comparative Example 1-4 4.5 4.9 4.8 4.7 Comparative Example 1-5 4.6 4.8 4.9 4.7 Comparative Example 1-6 4.3 4.9 4.8 4.8 1: none 2: almost none 3: some 4: every 5: very

When the results of Table 2 were confirmed, the seasoning of the seasoning laver of Examples 2-1 to 2-5 was not odor, there was no already, and there was no oil flowing phenomenon. The seasoning of 6 was bad smell, already bad, and it was confirmed that it was wet with a lot of oil.

Experimental Example 2. Measurement of Peroxides during Storage of Seasoned Seaweed

The peroxide value and the acid value of each season were measured while storing the seasoning laver of Example 2 and Comparative Example 1 at 40 ° C. Peroxide and acid values were measured in accordance with the methods described in the Food Code. Periodic peroxide value is shown in Table 3 below, and the acid value for each period was found to have a value between 1.0 and 3.5 within 90 days in all seasoned laver of the Examples and Comparative Examples, it was confirmed that it is within 4.0 prescribed by the Food Code.

Condition Peroxide Value by Period (meq / kg) 0 days 2 days 5 days 10 days 20 days 30 days 40 days 50 days 60 days 70 days 80 days 90 days Example 2-1 1.1 2.5 3.2 5.2 7.5 10.1 14.2 18.2 17.5 25.2 28.1 37.2 Example 2-2 1.2 2.3 3.3 8.2 12.3 14.2 18.3 19.2 20.3 21.2 23.4 25.4 Example 2-3 1.1 2.4 3.2 5.4 7.3 10.3 15.2 17.3 19.5 24.3 29.2 35.2 Examples 2-4 1.2 2.3 3.3 7.2 9.2 12.4 14.3 28.4 35.3 39.4 42.3 47.3 Example 2-5 1.1 2.5 3.7 7.5 9.1 11.6 15.2 29.2 34.2 38.3 41.2 49.3 Comparative Example 1-1 1.2 3.3 5.0 10.4 14.5 38.7 68.3 112.4 293.5 433.4 534.2 643.2 Comparative Example 1-2 1.1 3.3 4.3 8.4 10.4 25.2 42.3 48.3 60.5 116.3 182.3 219.3 Comparative Example 1-3 1.2 3.4 5.4 9.3 12.3 39.3 51.2 95.4 244.2 322.3 380.2 415.3 Comparative Example 1-4 1.1 3.2 5.2 9.2 12.2 35.4 50.3 55.2 59.2 122.3 210.2 353.2 Comparative Example 1-5 1.1 4.2 5.1 9.4 15.7 32.7 52.1 54.8 58.1 100.4 260.3 353.2 Comparative Example 1-6 1.1 3.5 4.3 8.2 14.1 37.2 53.4 53.7 59.5 112.8 216.8 353.2

Referring to the results of Table 3, the seasoning laver of Examples 2-1 to 2-5 was in a good state of storage up to 90 days, the value of the peroxide value was not high, it was confirmed that it is within 60 of the Food Code standard, Comparative Example The seasonings of 1-1 to 1-6 were found to have a significantly high peroxide value. In addition, seasoned laver of Comparative Example 1-2 containing only bamboo vinegar solution, seasoned laver of Comparative Example 1-4 containing only onion juice, seasoned laver of Comparative Example 1-5 containing onion peel extract, comparative example containing quercetin Seasoned laver of 1-6 seasoned seaweed had low peroxide value and good condition of seasoning laver until 60 days, but the peroxide value exceeded 60, which is a food safety standard between 60 and 90 days. It was noticeably worse.

Therefore, the amount of additive that satisfies the antioxidant capacity and the sensory function for the preservation of seasoned seaweed is 2 to 10 parts by weight of onion juice, 0.1 to 0.5 parts by weight of vinegar or 1 to 5 parts by weight of extract of root skin It was found that it is appropriate to mix.

Claims (8)

On the basis of the weight of the seaweed raw material before roasting or seasoning processing, with respect to 100 parts by weight of the seaweed raw material, 2 ~ 10 parts by weight of onion juice mixed 0.1 ~ 0.5 parts by weight of the vinegar or 1 ~ 5 parts by weight of root extract of seaweed High quality seasoning with extended shelf life, which is coated on the surface. delete The method of claim 1,
The vinegar is a high-quality seasoned seaweed with an extended shelf life, characterized in that at least one of bamboo vinegar and wood vinegar. (Step 1) first roasting the dried laver raw material at 200 ~ 300 ℃ for 3 to 15 seconds;
(2 step) seasoning step of adding cooking oil and salt to the first roasted seaweed;
(Step 3) Using 100 parts by weight of dried laver raw material of step 1, a mixture of 0.1 to 0.5 parts by weight of the vinegar solution or 1 to 5 parts by weight of the root extract of onion root juice was mixed with 2 to 10 parts by weight of onion juice. Applying to the surface of the; And
(4 step) the second roasting the steaming coating the mixture of the vinegar or root extract of the onion juice to 300 ~ 400 ℃ for 2 to 10 seconds;
Process for producing high-quality seasoned seaweed with an expiration date characterized in that it is produced, including. The method of claim 4, wherein
The vinegar is a method of producing high-quality seasoned seaweed with an extended shelf life, characterized in that at least one of bamboo vinegar and wood vinegar. The method of claim 4, wherein
The cooking oil is a edible oil, soybean oil, sesame oil, perilla oil, olive oil, brown rice oil, grape seed oil, one of the cooking oil selected from the group consisting of two or more kinds of blended oils, characterized in that the extended shelf life of high quality seasoning. The method according to claim 6,
The blended oil is grape seed oil, sesame oil and perilla oil 20 to 40: 0.5 to 2: 1 to 5 of the blending ratio (w: w: w) characterized in that the extended shelf life of the high-quality seasoning laver. The method according to claim 6,
The blended oil is a grape seed oil, sesame oil and jade oil are mixed in a blending ratio (w: w: w) of 5 to 10: 0.5 to 2: 20 to 30 of the extended shelf life of the high-quality seasoned seaweed.

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