KR101353802B1 - Laver comprising schisandra chinensis seed oil and preparation method thereof - Google Patents

Abstract

The prevent invention relates to laver containing 0.01-1 weight% of Schisandra chinensis seed oil per total weight of the laver and a method for manufacturing the same, comprising: (a) a step for separating Schisandra chinensis seeds from flesh and drying the seeds; (b) a step for roasting the dried seeds at 40-60°C for 1-30 minutes; (c) a step for putting the roasted seeds obtained by step (b) into an oil press and obtaining the Schisandra chinensis seed oil; and (d) a step for spreading the Schisandra chinensis seed oil obtained by step (c) on the laver. According to the manufacturing method, the Schisandra chinensis seeds, which are usually discarded, are used, thereby being eco-friendly as well as having an excellent anti-oxidative activity, nutty flavor, refreshment, and aromatic smell. [Reference numerals] (AA) Separating seeds and Drying; (BB) Step for separating Schisandra chinensis seeds from flesh; (CC) Step for drying the Schisandra chinensis seeds; (DD) Roasting; (EE) Step for roasting the Schisandra chinensis seeds; (FF) Extracting oil; (GG) Step for extracting Schisandra chinensis oil; (HH) Manufacturing laver; (II) Step for spreading the Schisandra chinensis oil on the laver

Description

Laver comprising Schisandra chinensis seed oil and preparation method

The present invention relates to Omija seed oil laver and a method for manufacturing the same, specifically functional laver containing Omija seed oil 0.01 to 1% by weight based on the total weight of seaweed, and 0.01 to 1 with Omija seed oil relative to the total weight of seaweed (A) separating the functional laver and (a) Schisandra chinensis containing the weight percent from the pulp; (b) roasting the dried Schisandra chinensis seeds at a temperature of 40 to 60 ° C. for 1 to 30 minutes; (c) placing Schisandra chinensis seed obtained in step (b) into an oil mill to obtain Schisandra chinensis oil; And (d) applying Schisandra chinensis oil obtained in step (c) to laver.

Porphyra (Porphyra) is a red flora and is a seaweed with a volute. It grows like a moss on the reef of the sea. The body is egg-shaped like a long elliptical shape or a line, and the edge has wrinkles. It is distributed in Korea, Japan and China. It contains most of the carbohydrate agar, as well as hemicellulose, sorbitol and dapsitol. In addition, it contains many essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan.

Like other seaweeds, it contains minerals such as sodium, potassium, calcium, phosphorus and iron, and is rich in carotene, which can be a major source of vitamin A. Although it is natural, it is mainly cultivated by farming. The types of farming are black purple, elongated leaf-shaped sesame and magenta, and oval radiation pattern stone.

In recent years, interest in algae such as seaweed, seaweed, etc. has been increasing along with a well-being craze. Since the 1990s, the aquaculture industry has been remarkably increased due to the development of aquaculture technology and the modernization of equipment. However, not only does the amount of consumption increase but also abates the abatement of acid treatment chemicals and the quality is decreased gradually. Income is getting lower. Therefore, it is required to develop technologies that can stimulate the aquaculture industry, which is aquaculture industry, by strengthening the price competitiveness of Kim through product differentiation and developing high value-added Kim products as a brand. On the other hand, when cooking roasted seaweed, cooking oil is added and salt is added. Salt grains are attached to the surface of seaweed and salt grains may fall off when eaten. have.

Functional laver and 10 ~ 90% by weight of the laver frond mixture related to the manufacturing method and 90 ~ 10% by weight, the laver filament mixture is 52 ~ 98.10% by weight laver, collagen 10 ~ 1% by weight, seaweed, sun salt Or Korea Patent Registration No. 10-1042346 for seaweed composition characterized in that it contains black garlic powder 10-0.5% by weight, green tea powder 15-0.1% by weight, cooking oil 10-0.1% by weight and stevia leaf powder 3-0.1% by weight There is an arc. However, the production of the seaweed contains a variety of components such as collagen, black garlic powder, green tea powder, stevia leaf powder is cumbersome to manufacture, unpleasant in terms of the smell and palatability of the additives, using a general cooking oil This can lead to less flavor and aroma. In addition, there is a Korean Patent Registration No. 10-0169297 for a method for producing lactic acid bacteria and oligosaccharides containing fermented lactic acid bacteria after inoculating lactic acid bacteria by adding oligosaccharides having excellent health functionalities to gim paste. However, in the case of gim paste, since oligosaccharides are contained, the sweetness is strong, which may be inappropriate for use as a side dish, and the manufacturing cost is high because the fermentation is performed after inoculation with lactic acid bacteria.

There is a Republic of Korea Patent Registration No. 10-0824018 for functional laver containing the seaweed and Cordyceps sinensis and its manufacturing method. This has the advantage that salt does not need to be added by adding seaweed and Cordyceps sinensis, but the sensory test results show that there is little difference from the general laver in terms of taste, and thus the excellence as food is low.

Laver, Porphyra tenera ) is a seaweed of the blush plant door and violet hair, and has many kinds and various shapes. The laver bio-flavor contains water, protein, lipids, sugars, ash, and calcium.In particular, iron contains 6 times the amount of beef and 100 times the amount of calcium. Phosphorus, magnesium, sodium, Potassium, silicon, iron, manganese and other minerals contain a large amount.

Schizandra chinensis ) refers to a dried herb of Schisandra chinensis , whose name is given because it has sweet and sour skin, seeds are spicy and bitter, and outpost is salty and has all five flavors. It has a distinctive smell, is tasted and is known to be warm in nature. Omija is effective for seawater and asthma, and it is effective for sweating and sweating by producing seaweed. It is effective in the treatment of urinary frequency, cholinergic disease, wells, old dysentery, diarrhea, this time, insomnia, memory loss, and concentration. Pharmacological actions include cerebral cortex stimulation, hypotensive action, genomic action, respiratory stimulation action, cardiac action, glucose metabolism promotion and glycosylation, cell immune function enhancement, uterus stimulation action, bile secretion promoting action, Regulatory, and antimicrobial activities have been reported. Its appearance is uneven spherical or flat spherical shape and has a dark red or dark brown color. There are wrinkles on the outer surface and white powder. When peeled off, 1 or 2 kidney-shaped seeds are contained. The outer surface of the seed is lustrous yellowish brown or dark reddish brown, and there is a clear line on the back. The outer skin is easy to peel off, but the inner skin is close to the endosperm.

Schizandra chinensis seed oil contains a large amount of antioxidant compounds. Specifically, it contains a large amount of components such as phenolic compounds, vitamin A, vitamin E, sulfur compounds, iszanidine, malic acid, . According to a recent research paper, Schizandra chinensis Seed, The Antioxidative Effect and Ingredients of Oil Extracted from Schizandra chinensis Seed, Korea 1) 63-71).

Conventional laver is prepared by applying salt, sesame oil or perilla oil and baking, so the taste is constant and you can feel bored when ingesting it for a long time. There is a lack of research on laver that can meet demand. In addition, salt is added during the manufacture of roasted seaweed, which may adversely affect health due to excessive sodium intake and the manufacturing process is cumbersome.

In Korea, high-quality green seaweed is produced in Jeolla-do, etc., and seaweed is one of the most important items as Korean export products. Therefore, there is a need for the development of functional laver that can satisfy the needs of various consumers, the provision of laver with low sodium content that can be safely ingested even for long-term children and the elderly, and to simplify the manufacturing process of laver .

In the present invention, to solve the above problems,

(a) separating Schisandra chinensis from the pulp;

(b) roasting the dried Schisandra chinensis seeds at a temperature of 40 to 60 ° C. for 1 to 30 minutes;

(c) placing Schisandra chinensis seed obtained in step (b) into an oil mill to obtain Schisandra chinensis oil; And

(d) applying the Schisandra chinensis oil obtained in step (c) to laver; provides a method for producing Schisandra chinensis oil.

In the present invention, the Schizandra chinensis in the step (a) may be used for harvesting Schizandra harvested 100 to 180 days after flowering, it may be aged by using an enzyme during aging, sugar or honey may be used as the enzyme have.

In the present invention, in the step (a) can be dried Omija seed dry, in step (b), the dried Schisandra chinensis can be roasted for 5 to 10 minutes at a temperature of 40 to 60 ℃, after step (c) , Schisandra seed oil can be used for the next step by separating the layer having a clear transparent color when left monolayer after leaving for more than one day, in step (d), the laver is selected for roasting seaweed laver; Selectively removing foreign matters; Removing metal using a metal detector; And it may be laver obtained through the first roasting step.

In step (d) of the present invention, Schisandra seed oil; And applying a blending oil containing at least one oil selected from the group consisting of jade oil, sesame oil, perilla oil, grape seed oil, canola oil, olive oil, sunflower seed oil and edible oil, wherein the amount of the blending oil is 0.01 to 1 of the total weight of laver. Weight%, and after step (d), may further comprise the step of baking seaweed.

The present invention also provides a functional laver containing Schisandra seed oil containing 0.01 to 1% by weight, based on the total weight of laver.

It can provide functional laver with excellent taste and aroma while supplementing certain nutrients other than laver's unique nutrients.

In particular, it was newly found that the salt does not need to be added or only minimally added because it is a substitute for salty taste. In addition, it has a strong taste and long chewing, which gives a distinctive taste of Omiza seed oil and refreshes and cools the mouth.Therefore, it is highly useful as a favorite food and contains various nutritional ingredients, providing improved seaweed. Can be.

1 is a diagram illustrating a process of preparing Omija seed oil laver.

The present invention relates to a functional laver containing Schisandra chinensis oil and a method for producing the same.

Hereinafter, the present invention will be described in more detail.

The present invention comprises the steps of (a) separating Schisandra chinensis from the pulp; (b) roasting the dried Schisandra chinensis seeds at a temperature of 40 to 60 ° C. for 1 to 30 minutes; (c) placing Schisandra chinensis seed obtained in step (b) into an oil mill to obtain Schisandra chinensis oil; And (d) applying Schisandra chinensis oil obtained in step (c) to laver.

In one embodiment of the present invention, the Schizandra chinensis in step (a) may use Schizandra harvested 100 to 180 days after flowering, more specifically Schizandra harvested around 120 to 150 days. This is because the Schizandra chinensis harvested from 100 to 180 days after flowering, or from 120 to 150 days, has a thin flesh, the least amount of excess and moisture, and the fruit or seeds ripen normally.

Degreasing rate and harvesting time according to harvesting time are shown in Table 1 below.

Degreasing rate and harvest time according to harvesting time of Schisandra chinensis division Harvest time (after flowering) 90 days 110 120 125 130 135 Granulation rate (%) 0.3 1.4 2.5 5.6 9.8 21.5 Harvest time (hours) / 10a 60.3 64.2 72.6 76.5 80.4 82.5

In one embodiment of the present invention, an omega-starch can be used. During aging, it can be aged using an enzyme, and sugar or honey can be used as an enzyme. The enzyme may be added in an amount of about 50% by weight of the total weight of Omija and aged, and the fermentation period may be 1 day or more, 10 days or more, 30 days or more, 50 days or more, 100 days or more, You can use an omelet that is aged for over 100 days. When the enzyme is used to mature the omiza, the juice of the omija flesh is sufficiently juiced, and it is advantageous in that it is a period when the nutrients are uniformly provided.

In one embodiment of the present invention, in step (a) can be dried Omija seed, dry drying protects the seed of the seed, nutrients are not destroyed, the decay rate is lower than in the shade or dry There is an advantage.

In one embodiment of the invention, in step (b), the dried Schisandra chinensis can be roasted for 1 to 10 minutes at a temperature of 40 to 60 ℃, more specifically for 5 to 10 minutes at a temperature of 40 to 60 ℃ You can roast it. Rather than using Omija as is, it is preferable to use roasted at low temperature. The reason for this is that the seeds are thin, so they can be kept stirring at low temperature and roasted, so that there is no risk of scalding and the flavor and taste of oil can be maintained.

In one embodiment of the present invention, after step (c), Schisandra seed oil is left for 1 day or more, specifically 7 days or more, more specifically 10 to 20 days, if a monolayer occurs to form a layer having a clear transparent color This layer can be used separately for the next step. Opaque layers may contain impurities, so only layers that are clear and transparent can be used.

In one embodiment of the present invention, in step (d), the laver is selected for roasting seaweed laver; Selectively removing foreign matters; Removing metal using a metal detector; And it may be laver obtained through the first roasting step. When the metal detector finds a metal object, the machine stops running with a buzzer sound, indicates the position where the metal is found, and can use a commercially available product as a machine that is restarted after removing the metal. Seasoning may be performed after the first roasting, in which case oils or other additives may be attached well, and savoryness and crispness may be maintained for a long time.

In one embodiment of the present invention, the temperature during the first roasting may be 180 to 300 ℃, specifically 200 to 260 ℃, roasting time may be 3 to 20 seconds, specifically 5 to 15 seconds.

In one embodiment of the invention, step (d) is Schisandra seed oil; And a blended oil further comprising at least one cooking oil selected from the group consisting of jade oil, sesame oil, perilla oil, grape seed oil, canola oil, olive oil, sunflower seed oil and other cooking oils.

As the cooking oil used in the present invention, jade oil, sesame oil, perilla oil, grape seed oil, canola oil, olive oil, sunflower seed oil, other edible oils and the like may be used, and if the oil containing fatty acids used for food, Schisandra seed oil according to the present invention. It can be combined with and applied to laver.

In one embodiment of the present invention, after step (d), may further comprise the step of baking laver. In other words, it is the second roasting step that seasons the seasoning and then bakes it. In one embodiment of the present invention, the secondary roasting temperature may be 280 to 400 ℃, specifically 300 to 380 ℃, roasting time may be 3 to 20 seconds, specifically 5 to 15 seconds.

In another embodiment of the present invention, the present invention also provides a functional laver containing Schisandra seed oil containing 0.01 to 1% by weight relative to the total weight of laver.

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention and Comparative Examples which are not based on the present invention, but the scope of the present invention is not limited by the following Examples.

Example 1 Preparation of Schisandra Seed Oil Seaweed

The raw omija (Mt. Youngwol, Gangwon - do) was harvested 120 days to 150 days after flowering. This was matured for about 100 days by Omija. Flesh was separated from aged Schizandra chinensis, and seeds were obtained and then dried by a bamboo drying method for about one week. The dried omiza seeds were fired at 40 to 60 ° C for 5 to 10 minutes. Then, the omija seeds were placed in an autoclave (Oscar Electronics, product name: DO-1000) and pressure was applied to extract omija seed oil. The extracted oil was stored for about 10 to 20 days after oil separation. When fine fault occurs, clear and transparent oil is separated.

Meanwhile, roasted seaweed laver (Seocheon-san, Chungnam) was selected and put into a feeder, and foreign substances were selected. The metal was removed using a highly sensitive metal detector (model name: dvi-m1000 or 1200 company name: dissem) and subjected to primary roasting at 200-260 ° C. for 5-15 seconds. Thereafter, the Omija seed oil prepared above was applied, and secondary roasting was performed for 5 to 15 seconds at 300 to 380 ° C. The laver was counted and cut into appropriate sizes and then packed with desiccant.

Example 2. Preparation of Schisandra chinensis Oil Seaweed

Manufactured according to the production process of Example 1, 3 weight parts of Schisandra chinensis oil, 382 parts by weight of jade oil, 12 parts by weight of sesame oil, 24 parts by weight of mixed oil mixed with the first roasted steamed Schisandra seed oil Seaweed was prepared.

Example 3 Preparation of Schisandra chinensis Oil Seaweed

Prepared according to the preparation process of Example 1, but 2 seconds by weight of Omija seed oil, 10 parts by weight of jade oil, 5 parts by weight of sesame oil, 10 parts by weight of perilla oil blended in the first roasted steamed Schisandra seed oil Seaweed was prepared.

Comparative Example 1. Preparation of General Seaweed

Sesame oil was applied to the green seaweed and baked to prepare general laver.

Comparative Example 2. Preparation of General Seaweed

Perilla seaweed was coated with perilla oil and baked to prepare general laver.

Comparative Example 3. Manufacture of Schisandra chinensis

The Schizandra pulp obtained during the process of Example 1 was dried and then powdered. The powdered Schisandra chinensis powder was combined with jade oil, sesame oil, and perilla oil, and then applied to the roasted green seaweed, followed by secondary roasting.

Experimental Example 1. Sensory Evaluation

Sensory tests comparing the laver of Examples 1 and 2 with the conventional laver was performed. In the sensory test, 40 adults, 4 adults and 20 women in their 20s, 30s, 40s, 50s, and 60s, sampled the seaweeds of Examples 1, 2 and Comparative Examples 1 and 3 at the same time and place. , Color, aroma, taste and flavor were evaluated. The color, aroma and taste were rated on a scale of 5 (5: very good. 4: good. 3: moderate, 2: bad, 1: very bad). The fine rice was subjective. The results are shown in Table 2 below.

Example 1 Example 2 Comparative Example 1 Comparative Example 3 color 4.8 4.6 4.2 4.5 incense 4.5 4.6 4.1 4.3 flavor 4.7 4.5 3.9 3.2 Chaff Feeling refreshed Feeling refreshed Seaweed Sour and astringent taste

As a result of the sensory test, in the case of Example 1 and 2 laver according to the present invention, the color, taste and aroma were not only excellent, but there were also many opinions that the taste was strong, especially when chewing for a long time. More than 95% of all sensory panels responded that their mouths were refreshing and refreshing. Therefore, it is highly likely to be used as a food or a favorite food.

Experimental Example 2. Nutritional analysis

For the seaweed of Example 2, nutritional component analysis was requested to the Institute of Health and Environment. The results are shown in Table 3 below. (100 g of sample)

nutrient No standard (%) Saturated fat 7.0 Crude protein 17.0 trans fat 0 carbohydrate 17.3 Crude fat 57.4 sugars 0 100g Nutrition Facts Calories / content 100g heat capacity 635 Kcal 100 g sodium 1158 mg 100g Cholesterol 0mg

As a result of requesting nutritional analysis for 100 g of laver of Example 2, it was found that the content of trans fat was 0% and the content of cholesterol was 0 mg.

Claims (11)

(a) separating Schisandra chinensis from the pulp;
(b) roasting the dried Schisandra chinensis seeds at a temperature of 40 to 60 ° C. for 1 to 30 minutes;
(c) placing Schisandra chinensis seed obtained in step (b) into an oil mill to obtain Schisandra chinensis oil; And
(d) applying Schisandra chinensis oil obtained in step (c) to laver.
The method of claim 1,
Schizandra chinensis in step (a) is a method of producing Schisandra chinensis oil, characterized in that Schisandra chinensis harvested about 100 to 180 days after flowering.
The method of claim 1,
The method of producing Omija seed oil laver, characterized in that the step (a) further aging Schizandra using sugar or honey.
The method of claim 1,
A method of producing Schisandra chinensis oil, characterized in that dried (Schisandra chinensis) in step (a).
The method of claim 1,
The method of producing Schisandra chinensis oil, characterized in that the roasted Schisandra chinensis seed dried in step (b) at a temperature of 40 to 60 ℃ for 5 to 10 minutes.
The method of claim 1,
After step (c), leaving the Schisandra chinensis oil for at least one day, if a single layer is formed, the method of producing Schisandra chinensis oil further comprising separating the layer having a clear and transparent color and using it in the next step.
The method of claim 1,
In step (d), the laver is selected for roasting seaweed laver; Selectively removing foreign matters; Removing metal using a metal detector; And a method of producing Omija seed oil seaweed, characterized in that the seaweed obtained through the first roasting step.
The method of claim 1,
In step (d), Schisandra seed oil; And a mixed oil further comprising at least one oil selected from the group consisting of jade oil, sesame oil, perilla oil, grape seed oil, canola oil, olive oil, sunflower seed oil and edible oil.
The method of claim 1,
After step (d), the method of producing Omija seed oil laver further comprising the step of baking laver.
Functional laver which contains 0.01-1 weight% of Schisandra chinensis oil, based on the total weight of laver.
Omija seed oil produced by the method according to any one of claims 1 to 9.

Images