KR101681092B1 - Larimichthys polyactis as a method of salting S. japonica - Google Patents

Abstract

The present invention relates to a yellow corvina product salted with suaeda japonica. Suaeda japonica, which is a halophyte easily found in mudflats across South Korea, is discarded in most cases. The present invention is to provide a high value-added salted food along with material cost burden reduction by using it in high value-added functional foods. The vegetable salt that is provided by suaeda japonica is rich in mineral and contains betacyanin, betaine, and the like, which are bioactive substances suitable for hypertension prevention. By the method according to the present invention, the production of a highly-functional salted food can be carried out by the use of not contaminated sea salt but purified salt given a lower degree of contamination through plant cell membrane purification. The present invention relates to a method for salting a yellow corvina with suaeda japonica, a prompt and economical processing method applied to the drying of it using a conveyor-type microwave dryer as a highly time-efficient method, and a method for manufacturing suaeda japonica-salted yellow corvina products by which the degree of drying of each of the products can be adjusted and the products can be provided for consumers in a more efficient way than existing methods.

Description

{Larimichthys polyactis as a method of salting S. japonica}

The present invention relates to a product in which a chewing gum is chelated using a chelidon-gum, and more particularly, it is used only for disposal of a chrysanthemum, which is a wild plant native to the tidal flat of Korea, and is used for high-value-added functional food It was developed to reduce the burden of material costs and provide high value-added salted foods. The vegetable salt provided by the chili pepper contains beta-cyanide and betaine, which are effective biologically active substances for preventing hyperalgesia and hyperalbuminuria. Unlike salt in some contaminated seas, Is a method capable of producing high-function salted foods with a reduced amount of salt.

In addition, it is possible to provide a guided reference to high quality vegetable salt characterized by taste and nutritional value outside the special product by providing a reference guide by a high-grade salting method which is different from that of the conventional special product area of reference guide The conventional drying method of sunlight takes a long time and the risk of contamination is high. However, by using the conveyor type microwave dryer provided in the present invention, the economical processing method by short time during drying and the desired drying degree of each product are controlled The present invention also relates to a method for manufacturing a reference guide which is chewed by a chewing gum which can be delivered to consumers by an efficient drying method.

The turkey was named because it changed color like a turkey. The stem grows up to 10 ~ 50 cm in height and its branches are split at the backside and not spread much. The leaves that are alternating are fleshy, short clubs or linear, pointed ends. With the stem, the entire body is reddish and the tidal flats are reddish. From August to September, there is a small flower in the upper part of the stem or branch. There is no flower stalk, it initially turns green but gradually turns purple. The calyx leaf is deeply divided into five branches, and there are styles with five or two operations. Fugu is wrapped with calyx and contains one seed.

Chilgumcho is a representative vegetation of pearl tidal flats. It is submerged in seawater and is distributed in a high soil salt concentration. Leaves are cultivated and strong against submergence. They grow mainly in the low-tide area which is submerged periodically in the tidal flat, and in the downstream area in the nose area. It is one of the pioneer plants in the early reclaimed land, and it grows in lowland areas, which are mainly in the vicinity of the sparrows or in the soil. However, time passes after reclamation, and most of the soil disappears as the soil dries.

Chilgumcho is a one - year - old herb that grows on the coast of the southwestern part of the west coast. Representative vegetable salts by halophytes include green tea. The price of Hamcho salt is very high with useful ingredients contained in green tea. However, there is no royalties as the same vegetable salt, and it is cheaper to produce processed products, but the economical efficiency of the pyramid with high functionality is high. The above economic efficiency is shown in Table 1 with reference to the report of the Ministry of Land, Transport and Maritime Affairs (2011). These results suggest that the economical efficiency of the food development by the chile pepper can be high.

Comparison chart of economic efficiency Production per unit area (m2) Labor productivity (daily production per day) Production cost (KRW 1,000 / ton) Market price (KRW 1,000 / ton) Green tea 1 to 2 kg 50 to 70 kg 700-1000 1,200 ~ 1,500 Chili pepper 3 to 6 kg 150 to 200 kg 100 to 150 200 to 250

The efficacy of the chili pepper has been proven in various reports and papers published to date. As a result, the use of the chili pepper as a medicinal product has weakness and heat-releasing effect. .

Since the antioxidant activity of phenolic materials and prabenoids is contained in the chelate gum, it has a comparative advantage in all aspects such as economical and functional aspects compared to green tea, because it contains a large amount of physiologically active substances such as betacyanine have. It is effective for hypertension because it has fever function and it is effective for dyspepsia, constipation, obesity, etc. In private, it takes 20 ~ 40g a day by water dalyeoseo or boil it as a herb.

A study on the physiochemical properties of Salicornia herbaciae & Sudaeda (Kim, JH., Song, JY., Lee, JM., Oh, SH, Lee, HJ., Go, JM. japonica, J Fd Hyg Safety, 25, 170-179.)

The results reported in [Table 2] indicate that the minerals content of the chilled mushrooms is comparable to that of high-grade vegetable salts, and contains minerals that are not inferior to the high-grade vegetable salts. However, there are few known to date than Namcheon salt and it is under development so far and its value is very high.

The reference fish, which is a seawater fish with a body length of about 30cm, is yellowish brown and the belly has a dark yellow color. All fins are light yellow. Dried fish, grilled fish, steamed fish, etc. Yeonggwangun, which is dried in early spring, is the most famous of the mountain gulbi. Yellow, early, early, early, etc. Originally, the glorious gulbi means to dry the guide caught in the shore of the temple, but recently more southerly things are sold in the temple gulp and sold as glorious gulbi.

It is said that dried early in salt and dried are culinary. To see how to make a traditional glory crockery, dozens of pine poles make the bottom of the pine tree broad and the stomach narrow. The top of the drying area is perforated. It surrounds the area with straw feet, hangs around the early pickles, and charcoal fire is made beneath the drying area and dried slowly in the sea breeze. The dried gulbi is stored in the paddock. The salt used for this purpose is kept for more than one year. It is sprinkled immediately and sprinkled for a day. It is rinsed five times or more with clean salt water with low salinity and dried for 2 ~ 3 days . Others say that the salt water is sprinkled early in this place, compared to the 'water', which is pickled in brine when it is picked up early.

Early good protein is good for child's development and old age recovery, digestion is good, and it cleanses the head of the head and treats the abscess. The circuit does not eat much, but even in the 'Chosun Dynasty Ssangyin recipe' - early spring is springtime, and the light is white, and the good taste is not good enough. It is good to boil a fresh hot soup with boiled soup and boil hot soup with hot pepper paste and red pepper powder. In 'Korean cooking recipe' - early in the season, it is very good to bake with sesame oil.

Patent Registration No. 10-1017607 (2008.01.11) Patent Registration No. 10-1493033 (2012.12.11)

It is an object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to solve the above problems, and it is an object of the present invention to solve the above problems. To provide value-added food.

Another object of the present invention to solve the above-mentioned problems is to provide a vegetable salt provided by the chili pepper, which contains a physiologically active substance, betacyan, betaine and the like, Unlike salt in contaminated seas, it is a highly salted, high-function salted food with low contamination through cell membrane purification in plants.

In addition, it is provided a salted guideline of high-grade vegetable salt characterized by taste and nutritive value outside the special product by providing a guideline by a high-grade salting method which is different from that of the traditional special product area for processing reference guide .

In addition, although the conventional drying method using sunlight takes a long time and there is a high risk of contamination, the present invention provides a microwave drying method using a conveyor microwave dryer, So that it is possible to provide a more efficient drying method than conventional methods.

It is to facilitate the utilization of the pyrethrum which has not been used in the past and which has been abandoned.

In order to accomplish the above object, the present invention provides a reference instrument which is salted using the salt of chile pepper.

In order to solve the above problems, a. Washing and dewatering of 1: 1 ratio of water to weight of water; b. Boiling at 100 DEG C for 30 minutes; c. Collecting only the water that has been extracted by filtering the boiled pyramid; d. Washing the reference instrument; e. A step of mixing 1: 1 parts by weight of purified water and water extracted from the chickpea of step c, and dipping and immersing the clean initial cleaned in the mixed water; f. Removing the water from the salted reference device and transferring it to a conveyor type microwave dryer; g. f) moving the reference guide through a conveyor type microwave dryer; h. Vacuum packaging the reference device which has been subjected to the conveyor microwave drying and the cold air drying as described above to perform low-temperature storage and supplying the same to the consumer; And the reference guide is salted.

The details of other embodiments are included in the detailed description.

When the reference method according to the present invention as described above is used for chewing the chili pepper, it is possible to make high quality vegetable salt using the chili pepper discarded as weeds.

Also, there is an advantage that the guide is salted with high-grade vegetable salt which contains a lot of minerals and is hardly influenced by the pollution of the sea, thereby raising the value of the product of the reference machine.

In addition, it is advantageous in that the manufacturing cost is reduced because the price is lower than that of Namchon salt, which is a commonly used vegetable salt.

As described above, if the reference device according to the present invention is dried, the drying time is short and hygienic drying is possible, and it is possible to provide a reference device of better quality.

In addition, it is possible to increase the utilization of the reclaimed land by the utilization of the pyrethrum.

1 is a block diagram showing a procedure for manufacturing the present invention.
2 is a schematic diagram of a drying method using a conveyor type microwave.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. The following terms are defined in consideration of the functions in the embodiments of the present invention, which may vary depending on the intention of the user, the intention or the custom of the operator. Therefore, the definition should be based on the contents throughout this specification.

As the sun-salt can be used as a food additive, several foods using some sun-salt are sold on the market. Such sun-salt has the advantage of having a rich mineral content compared to the sodium content. However, the coastal sea and tidal flats, which are the main production sites of sun salts, are exposed to the risk of pollution caused by oil spills and radioactive waste.

Trends in food culture, which are looking for cleaner, more mineral-rich salt, are gaining attention for new foods. Corresponding chlomecops are a type of halophyte that grows in the tidal flats and contain 3% salinity and dozens of other abundant minerals. In addition, when the tidal flats and the sea are polluted, the sun saliva is directly exposed to the pollutants, whereas the salt in the pyrogallus is purified by the cell membrane, so that the pollution is less than that of the sun saliva.

In order to produce the salt using the chili pepper which has the great merits as described above, it is trying to develop it in various ways, and the salt is high in quality and rare, thereby creating great added value.

However, since the present invention has many customers who can not easily access the salt with a lot of minerals and low salt content and the salt content is low, the users do not know how to use the salt and the utilization is low. Therefore, To provide good food at low prices.

The main fishing grounds are the Yeonpyeong Island in the Chilsoon Sea and Hwanghae Island, and the coastal area in the Pyongbuk Province. In particular, the southern guinea caught in Yeonpyeong Island and Chilsoon fishing grounds around the southern coast (April 20th) is regarded as the best product of dried sea breeze. In this way, the reputation and taste of the legal Pohang Gulbi can not exceed recognition in other areas.

However, in the present invention, it is a more pure mineral salt-rich salt than chylomaceousum-extracted salt, and it is possible to simplify the drying of the salt by drying the reference salt with microwave and drying it, , Sterilization can be performed once again through the above process, and it is possible to produce a product which is higher in quality than the conventional reference device and is also inexpensive in terms of price, thereby generating great economic profit.

The chewing gum can be salted by the sodium component contained in the chili pepper. The chili pepper is a salt plant and the salt contains the salt. The salt is called the vegetable salt and belongs to high salt.

The amount of salt contained in the pyramid can be found in Table 3 and Table 4, and the reasons why such salt is treated with high quality include the reasons for containing many minerals as shown in the table.

There is a salt of Namchon which is the salt by the representative halophyte and it is a very expensive salt, and when it is used in salting of the expensive reference instrument, the unit price of the product becomes too high and the competitiveness is low.

As described above, the results of the analysis of the solution of the chitosan juice are shown in Table 1 and Table 2, citing the study report (2011) of the marine fisheries specific research and development company conducted by the Ministry of Land, Transport and Maritime Affairs.

As shown in the table, carbohydrates, proteins, fats, and ash except for water content of about 90% of the juice were appeared. As a result, the content of inorganic matter per 100 g of dry sample was compared (Table 4). As a result, it was confirmed that the maximum amount of sodium was 1079.9 mg.

However, the content of minerals may vary depending on the growing season, the time of collection, and the place.

As shown in the cited analysis results, the salt-containing chile must have enough salt in the salt, so that the salt can be evaporated by using a simple method of boiling the salt with the water without using the salt, And it becomes the water which is extracted from the turmeric plant. It is possible to simplify the processing method by simplifying the complicated process of extracting from the plant and separating the salt. It is natural that the economic gain due to the reduction of time and effort is further increased by simplifying the method as described above.

The salting method of the reference machine using the collected pyramids is as in the following examples.

<Examples>

a. Add 1: 1 by weight of the cleaned turkey and water to boil. When the water begins to boil, boil for 30 more minutes.

The chickpea is washed with an automatic dishwasher, and the chickpea is completely dehydrated with a dehydrator and cut into pieces. Through the above process, salinity can be formed by forming salinity at a similar concentration at all times.

b. It is filtered for 30 minutes and the water is filtered by the filter. It is only stored in the refrigerator.

c. Remove the viscera and remove the scales and wash them twice. The guide is cleaned while the reference is cleaned and the scales and gills are removed and the impurities are removed. As a result of the washing process described above, it is advantageous that the chili pepper extract is well impregnated during the following salting process, and that the supplied food can be cooked without the need of a simple process.

d. Purified water and extracted bamboo shoots are mixed with 1: 1 parts by weight of water, and then cleaned and dipped in water. In order to carry out the water-salt (or the water-intercalation method: salting the food into the saline solution of a proper concentration), it takes 8 hours when the ambient temperature is 10 to 25 ° C. However, in the case of summer when the average temperature of the outside air is over 25 ° C., when the weight of the purified water and the weight of the water extracted from the turfgrass are 100 parts by weight, 10 parts by weight of the salt is added for 8 hours In winter when the average temperature of the outside air is 10 ° C or lower, the water salt is diluted at a concentration of 1: 1 by weight of purified water and chrysanthemum pickled water in a weight ratio of 24 hours to allow sufficient salting.

The above-mentioned water salts are one of the methods of allowing the salt to be infused into a certain concentration of salt water, as compared with the case of spraying the salt, and it is possible to maintain the uniform taste of the salt evenly throughout the salt, It is advantageous that it is possible.

e. Remove the water from the reference cucumber which has been salted with chrysanthemum extract and transfer it to the drier.

f. Drying is carried out using a conveyor type microwave dryer (200) for the processing of the reference machine. By the above method, the drying time of the reference device is shortened and sterilization by the microwave 200 can be performed.

The microwave drier 200 of the conveyor 100 is installed on the conveyor belt 100 so that the microwave drier 200 enters the microwave zone along the conveyor belt 100 so that the microwave dries for a while, And then sterilization and drying are performed first.

g. After the drying by the microwave 200, the drying is performed along the conveyor belt 100 and the drying is performed through the cold air drying (300, 301, 302, 303).

The cold air drying (300, 301, 302, 303) as described above is performed four times.

In the above-mentioned conveyor type microwave, after the primary drying, the reference air is dried by the cold air drying, and the drying speed is much faster than the natural drying, and the water activity by drying is lowered and the growth of microorganisms is suppressed. In addition, when moisture is reduced by drying, water-soluble components in the food are relatively increased and water activity is lowered. Conveyor type microwave and cold air drying, rather than natural drying, can reduce the drying rate and water activity at a constant rate, thus ensuring quality superiority in the manufacture of hygienic products rather than natural drying, which is greatly affected by the external environment.

The time of the conveyor type microwave and the time of the cold wind are fluidly controlled by the state of the reference device, and a predetermined constant moisture concentration is set and the amount of moisture measured by the sensor 400 It is advantageous to be able to provide a constantly dried reference guide with different travel times and speeds. The cold air drying is performed by performing a primary 300 and a secondary 301 and then determining a certain moisture concentration by the moisture meter 400 and adjusting the speed of the conveyor belt 100 to adjust the tertiary 302, (303), and cold air drying is performed. That is, when the content of moisture is high, the speed of the conveyor belt 100 is slowed so as to allow the cold air to stay longer so that the drying time by the cold wind is increased. When the moisture content is low, the speed of the conveyor belt 100 is increased, The drying time is reduced to control the water content.

h. As described above, the reference device that has been subjected to the conveyor microwave drying is vacuum packed and stored at a low temperature, and supplied to the consumer.

Microwave drying and cold air drying sterilized salting reference devices can be stored for a long time by vacuum packaging and can be easily and deliciously enjoyed by consumers who have been supplied since there is little change in quality.

<Sensory Test>

The taste of the above-mentioned chelating gum chewing gum reference apparatus and commercially available reference gum was performed on 25 citizens aged 8 years or older. The sensory test results were rated as 5 points: very good, 4 points: good, 3 points: normal, 2 points: poor, and 1 point: very poor. The sensory test was performed in a blind state and the odor, color, taste, texture, and overall acceptability were confirmed.

division Example Comparative Example smell 4.48 4.08 color 4.28 4.40 flavor 4.68 4.52 Texture 4.72 4.28 Overall likelihood 4.54 4.32

As a result of the above sensory test, it was possible to make a uniform salinity of salted guinea pepper, and it was possible to make the taste uniformly permeable and it was highly evaluated that the saltiness of the plant extract was reduced compared to the conventional processing method. The flavor of aquatic products is one of the important factors influencing the taste, and it is evaluated that it has played a big role in increasing the overall preference. In addition, the microwave method using a conveyor belt different from the conventional drying method promoted a chewy texture on the outside, and the inside was kept soft by the drying by a short time.

According to the present invention, a utilization method of a pyrethrum which can be used as a pure salt has been suggested, and a health functional salt rich in physiological activity has become available.

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In addition, it provided a high-quality reference guillotine method that can reduce the cost significantly by lowering the cost of raw materials by 5 times lower than that of the wild-type plant, and thus added a great added value to the profitability of the fishing village.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention as defined by the following claims It can be understood that

100: Conveyor belt
200: microwave
300: Primary cooler
301: Secondary cooler
302: Third Cooler
303: Fourth chiller
400: Moisture Meter

Claims (5)

delete Washing and dehydrating 1: 1 by weight of water and the water and boiling at 100 ° C for 30 minutes;
Collecting only the water that has been extracted by filtering the boiled pyramid;
Washing the reference instrument;
The above step of mixing the above water and the purified water in a weight ratio of 1: 1 and immersing the clean initial cleaned in the mixed water for salting;
Removing the salted reference croaker and transferring it to a conveyor type microwave dryer;
Drying the water-removed reference device by a conveyor microwave;
Performing the drying by cold air for four times by the secondary drying after the primary drying;
Vacuum packaging the reference device having been subjected to the cold air drying as described above;
The reference packaged as described above performs low-temperature storage and supplying it to the consumer;
The method according to claim 1,
3. The method of claim 2,
The immersion time of the salting step may be,
When the average temperature of the outside air is 10 to 25 ° C, the purified water and the water of the chrysanthemum species are mixed in a weight ratio of 1: 1,
When the average temperature of the outside air is 25 占 폚 or more and 100 parts by weight of the purified water and the weighed water are weighed to 100 parts by weight, respectively, 10 parts by weight of the salt is added,
In the winter when the average temperature of the outside air is less than 10 ° C, the water is mixed with 1: 1 parts by weight of purified water and chilled water and is immersed for 24 hours.
The method according to claim 2, wherein
The drying by the conveyor type microwave dryer in the primary drying step includes the steps of entering the microwave zone 200 along the conveyor belt 100 to microwave the microwave zone 200;
The first and second cold air drying (300, 301)
Followed by cooling and drying twice along the conveyor belt 100;
A moisture measuring step (400);
Adjusting the speed of the conveyor belt 100 by moisture measurement;
The third stage 302 and the fourth stage 303 after the moisture content is measured, and the moisture content of the reference stage is finally adjusted by adjusting the speed of the conveyor belt 100;
The method for chewing chrysanthemums of a reference machine that is completed to be dried, including.

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