KR101542724B1 - The method for a high-quality laver dried using Natural Products - Google Patents

Abstract

The present invention relates to a method for producing high quality dried roots using natural products, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours; (d) preparing an extract obtained by filtering the material of step (c); (e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours; (g) preparing an extract obtained by filtering the material of step (f); (h) mixing the extract of step (d) with the extract of step (g) in a weight ratio of 1: 100 to 10: 100; (i) washing the surface with sea water and removing water; (j) washing the surface of step (i) with drinking water and removing water; (k) cutting and preparing the formation of the step (j); (l) mixing the mixed liquid of step (h) with the edible water at a weight ratio of 5: 1 to 20: 1; (m) mixing the mixture obtained in step (k) with the mixture obtained in step (k) at a weight ratio of 1: 5 to 1:10, and aging the mixture at a temperature of 1 to 10 DEG C for 3 to 5 hours ; (n) drying in a step of (m) a supersaturated suppository on a drying machine to a moisture content of less than 10%; (o) separating the drying steam of step (n) from the drying step and the drying steam; (p) packaging the dried laver of step (o) and commercializing it.

Description

[0001] The present invention relates to a method for producing high-quality dried laver using natural products,

The present invention relates to a process for producing high quality dried roots using natural products.

Kim is also known as sea cucumber, sea cucumber, and moss, and seaweed of red algae is a natural product that is bloomed in moss like rocks in water. Good steaming is black and glossy, high in fragrance and burning in the fire will turn into cyan. This is because the red pigment of pico erythrine is changed to blue pico cyanide. The fly is black-purple because it is a mixture of green chlorophyll and red pico erythrin. When it burns in fire, it turns faded and turns into a cyan color, and a good fragrance and taste are produced.

As for the type of Kim, the traditional Kim is called 'Chosun Kim' and its size is slightly larger and softer.

Kimbong Kim has no holes and is slightly thicker than ordinary Kim. It is suitable for kimbap by baking once.

There are Ondol Kimchi and Semi-rounding in the spinach, and Ondol Kim is produced by using the spinning spinach. Half-plumage refers to Kim, which is produced by mixing spores of spider and spore of traditional kimchi.

Warming refers to the removal of moisture for long-term storage.

Nutritional components of Kim contain protein - 30%, moisture - 13%, and others - fat, carbohydrate, fiber, sugar, calcium, phosphorus, iron, vitamin A, vitamin B1, vitamin B2 and vitamin C.

Keep the Kim method in a well-ventilated place away from direct sunlight and moisture. When stored in the refrigerator, it is possible to prevent deterioration and to preserve a unique flavor and taste for a long time.

 As a prior art, there is a patent application No. 10-2007-0032201 (a method of producing roasted or roasted roasted roasted roasted roasted roasted roasted roast or roasted roast or roasted roast roast prepared by the roast roasted roasted roasted roast roasted roasted roast roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted

Kim is well known not only for Koreans but also for people around the world. However, it contains a lot of fishy odor and odor and sodium. Even though it contains high quality nutritional ingredients, it is used to reduce the fishy smell and odor, and it is added to the cooking oil such as mackerel oil by addition of cooking oil and salt which have a lot of unique fragrance such as sesame oil and perilla oil. It belongs to one food.

A problem to be solved by the present invention is to prepare a dried laver having improved seasoning effect while reducing the fishy smell and odor specific to dry laver, while lowering the content of sodium.

The present invention relates to a method for producing high quality dried roots using natural products, comprising the steps of: (a) drying birch bark with a water content of 5% or less and grinding to a size of 100 to 150 탆; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours; (d) preparing an extract obtained by filtering the material of step (c); (e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours; (g) preparing an extract obtained by filtering the material of step (f); (h) mixing the extract of step (d) with the extract of step (g) in a weight ratio of 1: 100 to 10: 100; (i) washing the surface with sea water and removing water; (j) washing the surface of step (i) with drinking water and removing water; (k) cutting and preparing the formation of the step (j); (l) mixing the mixed liquid of step (h) with the edible water at a weight ratio of 5: 1 to 20: 1; (m) mixing the mixture obtained in step (k) with the mixture obtained in step (k) at a weight ratio of 1: 5 to 1:10, and aging the mixture at a temperature of 1 to 10 DEG C for 3 to 5 hours ; (n) drying in a step of (m) a supersaturated suppository on a drying machine to a moisture content of less than 10%; (o) separating the drying steam of step (n) from the drying step and the drying steam; (p) packaging the dried laver of step (o) and commercializing it.

The dried laver produced by the production process of the present invention has no fishy odor and odor specific to Kim. Compared with the dry laver prepared by the general production method, the dry laver contains significantly less sodium content and improves the seasoning effect. In addition, the shelf life is improved and the product quality is improved as compared with the dried kimchi prepared by a general method. Therefore, the dried laver prepared by the production method of the present invention can help the public health by drying laver of low salinity, which is removed from fishy smell and odor and improved in flavor.

In order to accomplish the above object, the present invention relates to a method for producing high quality dried roots using natural materials, comprising: (a) drying the birch bark to a moisture content of 5% or less, ; (b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days; (c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours; (d) preparing an extract obtained by filtering the material of step (c); (e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆; (f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours; (g) preparing an extract obtained by filtering the material of step (f); (h) mixing the extract of step (d) with the extract of step (g) in a weight ratio of 1: 100 to 10: 100; (i) washing the surface with sea water and removing water; (j) washing the surface of step (i) with drinking water and removing water; (k) cutting and preparing the formation of the step (j); (l) mixing the mixed liquid of step (h) with the edible water at a weight ratio of 5: 1 to 20: 1; (m) mixing the mixture obtained in step (k) with the mixture obtained in step (k) at a weight ratio of 1: 5 to 1:10, and aging the mixture at a temperature of 1 to 10 DEG C for 3 to 5 hours ; (n) drying in a step of (m) a supersaturated suppository on a drying machine to a moisture content of less than 10%; (o) separating the drying steam of step (n) from the drying step and the drying steam; (p) packaging the dried laver of step (o) and commercializing it, thereby producing a high-quality dried laver using the natural product.

       The dried laver prepared according to the production method of the present invention improves the product quality by improving the flavor, texture and taste, and improving the storage period.

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail with reference to examples. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the embodiments described below. The embodiments of the present invention are provided to enable those skilled in the art to more fully understand the present invention.

Example

Drying steaming was prepared by the production method of the present invention.

Comparative Example

Drying steaming was prepared by a general manufacturing method.

   Drying steels according to Examples and Comparative Examples were sealed in a plastic bag, and then stored at room temperature at a temperature of 20 to 25 DEG C to evaluate purple browning. The taste, odor, texture and overall acceptability were evaluated by the following methods. The sensory evaluations were conducted to evaluate the flavor, flavor, texture, and overall acceptability of the 30 sensory test workers of 20-40 years old. The results of the sensory evaluation were as follows. (Very bad: 1 point, slightly worse: 2 points, Normal: 3 points, Good: 4 points, Very good: 5 points) Table 2 shows the results.

<Browning (purple) depending on the storage period of dried laver: storage temperature 20 ° C to 25 ° C> division 1 day 20 days 30 days 40 days 50 days 60 days 70 days 80 days 90 days 100 days 110 days 120 days 130 days 140 days Example none none none none none none none none none none none none none has exist Comparative Example none none none has exist has exist has exist has exist has exist has exist has exist has exist has exist has exist has exist

&Lt; Comparative table when the dry steaming kim was ingested as it is & division flavor smell Texture Overall likelihood Example 4.9 5 4.8 4.9 Comparative Example 3.3 2.8 3.5 3.2

<Nutrient composition comparison table> division Per 100g edible portion moisture
(%) protein
(%) Fat
(%) Ash
(%) carbohydrate
(%) Ca
(mg) P
(mg) Na
(mg) K
(mg) Example 9.4 39.4 1.5 8.2 41.5 329 764 825 3924 Comparative Example 10.2 38.8 1.8 8.0 41.2 314 744 1319 3746

As shown in Table 1, the browning phenomenon (purple) caused by the degeneration of the dry laver occurred when the dry laver of the present invention had passed for 40 days, and the dry laver of the present invention appeared after 140 days. It can be seen that the storage period of the dried laver of the present invention is remarkably improved.

As shown in Table 2, the dried laver of the present invention has a characteristic odorless odor and little odor, and is lower in saltiness than laver laver, and has a smooth, seasoning function and improved sense of intake.

The results are shown in Table 3. As can be seen from Table 3, the nutritional content of the dried laver of the present invention was improved compared with that of the dried laver, and sodium was remarkably lowered.

Claims (3)

(a) drying the birch bark to a moisture content of 5% or less and grinding to a size of 100 탆 to 150 탆;
(b) mixing the pulverized birch bark powder of the step (a): purified water at a weight ratio of 1: 1, and fermenting the mixture at a temperature of 28 to 36 ° C for 3 days;
(c) mixing the fermented material of step (b): purified water at a weight ratio of 1: 5 and then extracting at a temperature of 85 ° C to 95 ° C for 2 hours;
(d) preparing an extract obtained by filtering the material of step (c);
(e) drying the mushroom with a water content of 5% or less and pulverizing the mushroom to a size of 20 탆 to 50 탆;
(f) mixing the material of step (e): purified water in a weight ratio of 1: 5 and extracting the mixture at a temperature of 85 ° C to 95 ° C for 3 hours;
(g) preparing an extract obtained by filtering the material of step (f);
(h) mixing the extract of step (d) with the extract of step (g) in a weight ratio of 1: 100 to 10: 100;
(i) washing the surface with sea water and removing water;
(j) washing the surface of step (i) with drinking water and removing water;
(k) cutting and preparing the formation of the step (j);
(l) mixing the mixed liquid of step (h) with the edible water at a weight ratio of 5: 1 to 20: 1;
(m) mixing the mixture obtained in step (k) with the mixture obtained in step (k) at a weight ratio of 1: 5 to 1:10, and aging the mixture at a temperature of 1 to 10 DEG C for 3 to 5 hours ;
(n) drying in a step of (m) a supersaturated suppository on a drying machine to a moisture content of less than 10%;
(o) separating the drying steam of step (n) from the drying step and the drying steam;
(p) packaging the dried laver of step (o) and commercializing it.
A dried kimchi produced by the method of claim 1.
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