KR101756117B1 - The manufacturing method of the added salt laver of Suaeda maritima - Google Patents

Abstract

The present invention relates to a method for producing seasoned roasted rice, which contains healthy ingredients useful for the human body, and which is prepared so as to be able to take up various nutrients even in a habit of eating only seasoned roasted rice. The method of producing seasoning steaming as described above is characterized in that a seasoning material prepared by using spirulina, vitamin powder, vegetable salt of sea urchin, xylitol, canola oil, sesame oil, And secondly to make seasoning steaming which has good texture and good taste. The above-mentioned seasoning steaming improves protein and nutrition including spirulina, vitamins are added by adding vitamins of vitamins, and sweetness is added by adding xylitol, so that children can be used as side dishes without getting tired. The present invention relates to a method for producing seasoned roots added with salt of herbs.

Description

[0001] The present invention relates to a method for preparing seasoned roots,

More particularly, the present invention relates to a method for producing seasoned roasted rice with a healthy material, and more particularly, to a method for producing seasoned roasted rice, which includes a healthy ingredient useful for the human body, .

The diet of modern people is developed in accordance with two tastes of healthy diet and simple diet. Kimbab is one of the foods that are popular with such healthy and easy-to-eat foods. These kimbabs have the advantage of being easy to eat together with various vegetables that are healthy. In addition, seasoning Kim, which is easy to prepare and easy to eat for children who are uncomfortable to eat, is a popular food for children because of its incense and taste.

As mentioned above, the food that is always nearby is rich in protein and vitamins, so it is a food rich in nutrition. The protein contained in five pieces of dried laver corresponds to one egg, and vitamin A is equivalent to two eggs contained in one piece of Kim. Vitamin B1, B2, B6 and B12 are also contained, especially B2. The vitamins contained in Kim are known to be more stable than vegetables. In addition, it contains cholesterol excreted in the body to act as a component to prevent arteriosclerosis and hypertension is also effective, and common sense to prevent cancer is said.

Spirulina is the oldest algae on Earth, a multicellular organism with thin walls. The major components of Spirulina are proteins, carbohydrates, water soluble dietary fiber as well as antioxidant pigments (chlorophyll, carotenoids, phycocyanin), antioxidant enzymes (SOD) and gamma linolenic acid (GLA). Vitamins include beta carotene, vitamins B1, B2, B5, B12, vitamin E, inocycol, and folic acid. It also contains minerals such as calcium, iron, potassium, magnesium, zinc, manganese, selenium and germanium. Spirulina has been reported to lower cholesterol, improve immunity, antioxidant function, and weight loss.

Suaeda maritima , a kind of sea food similar to that used for edible, medicinal, and landscape applications, is a marine plant that is used as a medicine for promoting seaweed and digestion in the private sector. Asphyxiation plants considered to be weeds of the seashore are becoming increasingly beneficial and various possibilities are under consideration. Salted plants grow in soils of sea water and can easily absorb various minerals contained in them, so they are used as vegetables rich in natural minerals and herbal remedies for folk remedies. At present, it is being developed variously as food with its functional recognition. Seahorse herb is a salt plant containing a lot of sodium. Among them, it is highly likely to be used as a salt derived from plants. Studies on the utilization of these plants are needed to develop the production methods that can be local specialties so as to increase the income of coastal villages.

Wild fruit is also known as vitamin-tree fruit, and it is sweet and sour. The fruit of the Hama (Hippophae rhamnoides) has long been known for its good health and is mentioned in ancient Tibetan medicine, traditional Chinese herbal medicine, and Ayurveda medicine in India. Today, the fruit of the tree is high in vitamin C and E content. Recently, research has been conducted to develop a compound that lowers cholesterol levels.

Xylitol is a natural sweetener with a sweet taste similar to sugar, mainly in birch, oak, and other plants. Xylitol has almost the same sweetener effect as sugar, but has the effect of preventing tooth decay.

At present, the development of food using vegetable salt is actively carried out. Among them, Patent Registration No. 10-0736834 is a food using vegetable salt with seasoning using green tea. Green tea is the most commonly used halophyte, which is much more developed than other halophytes, but it is expensive. Other halophytes are also likely to be used as in the case of green tea, but the problem is that the development is not available. In addition, Korean Patent Registration No. 10-1237058 contains seasoning ingredients in salt to prepare seasoning and used as a herbal medicine. However, there is a difficulty in securing a popular taste because the flavor is unique.

Patent Registration No. 10-0736834 (2007.07.02) Registered Patent Publication No. 10-1237058 (Feb.

It is an object of the present invention to solve the above-mentioned problems, and an object of the present invention is to provide a method of producing healthy Kim having a high mineral content by adding vegetable salt extracted from Seaweed.

It is another object of the present invention to solve the above problems and provide a method of manufacturing a kimchi which can be nutritionally healthy even if the kimchi is solved with seasoned kimchi only when there is no appetite.

It is another object of the present invention to solve the above-mentioned problems, and it is an object of the present invention to provide a method for producing a spirulina of high nutrition which is not easy to ingest and vitamins containing a small amount of a vitamin, And a digestion absorption rate is increased.

In order to accomplish the above object, the present invention provides a method for producing seasoned steaming seasoned sea salt.

The manufacturing method includes a step of inspecting and selecting a clean drying steam; Sterilizing the selected dried laver at 110 占 폚; 0.5% by weight of spirulina, 0.5% by weight of vitamin powder, 7-10% by weight of vegetable salt of sea-son herbarium and 2% by weight of xylitol were mixed with 100% 1, respectively; Mixing the canola oil and the sesame oil so that the total amount of the canola oil and sesame oil is 15% by weight when the finished seasoning is 100% by weight; Seasoning stage that sprinkles seasonal ingredients with canola oil and sesame oil; A step of transferring the seasoned steam to the conveyor belt, followed by first baking at a temperature of 280 to 300 캜; A first baking step of transferring the roasted rice to a conveyor belt and a second baking step at a temperature of 350 ° C; Performing a second baking step and performing cutting and cutting; The seasoned kimchi is packed and stored in a low temperature room.

In addition, the vegetable salt of sea urchin herb is obtained by inspecting collected marine herbs and washing twice; Completely dehydrating the washed sea bream with a dehydrator; Finely cutting the dehydrated sea urchin; Cut the seaweed and purified water in a weight ratio of 1: 1 and add heat. Boil the water for one hour after boiling. Collecting the extracts by filtering the boiled seaweed and water into the sieve; Heating at 300 ° C for 2 hours; Secondary heating at 500 ° C for 2 hours; And then collecting the salt of the harvested shrimp collected after the second heating.

According to the present invention as described above, the vegetable salt extracted from sea horns can be added to provide a steaming agent having a high mineral content and a low salinity to further enhance nutritive value.

In addition, high-nutritional spirulina, which is not easy to ingest, and vitamin fruits containing a large amount of vitamins in a small amount can be easily ingested while eating, and when consumed at the time of eating, the absorption rate of digestion is increased to provide a more healthy side dish .

Therefore, it is possible to provide healthy steaming which can be supplemented evenly when nutrients are solved with only seasoned kimchi when there is no appetite.

FIG. 1 is a process flow chart showing a stepwise process of manufacturing a seasoning according to an embodiment of the present invention.

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.

Kim, which is regarded as a food with a good balance of vitamins and minerals, is one of the best side dishes that can be easily solved anywhere, anytime. Especially, seasoning Kim is easy to feed with children who can not eat various side dishes easily. However, with its popularity, the seasoning Kim is a side dish which is difficult to shake off the anxiety that the intake of salt will be high and the nutrient that will not be eaten even if it is eaten alone.

Therefore, it is possible to increase the mineral content, reduce the salinity, and improve the nutritional value by using the vegetable salt as seasoning so that the seasoning kim can be used continuously as a side dish of children. Spirulina, a high-protein, has been added to the product to develop a manufacturing method that allows the necessary nutrients to be ingested together.

In addition, to add the sour flavor that children like, vitamin fruit powder containing a large amount of vitamins was added to improve the taste and aroma, and a small amount of xylitol was added to the sweet flavor so that all flavors could be mixed together. .

The preparation method of seasoned rice using the salt of sea urchin added with such a material will be described step by step.

Salif plants share the ecological function of coastal wetlands because they live in coastal wetlands that are in contact with the sea. Halophytes are the foundation and the starting point for sustaining the food chain of the coastal wetland ecosystem. They grow on the basis of organic nutrients from rivers and land and inorganic nutrients from the sea, and concentrate nutrients in the body.

Seaweed, one of the natural minerals that have been reported, is eaten as a herb when it is young. It is known to have a natural soothing effect, and its magnesium content is comparable to kelp. It grows well in the sandy beaches, the leaves are fleshy, linear, reddish in places, and reddish in autumn.

The above-mentioned halophilic plants have been continuously developed in use, and in particular, in the case of green herb and cedar herb, they are being developed into various processed products while being promoted to the local food industry.

Therefore, it is expected that it will make a great profit to the farmhouse if it grows and develops as a niche income crop.

As described above, the vegetable salt was harvested by utilizing the marine sprout, which is a halophyte, and a healthy seasoning using the salt was prepared.

It is possible to utilize salt because the sea horns have a wide distribution area and the salt concentration in the plant body is similar to that of plant salt used as vegetable salt.

Korean Name Salinity in plants Tongtungmadi (Hamcho) 27 ‰ A secondary text 17 ‰ Chili pepper 25 ‰ Seahorse 22 ‰

A. Method of collecting salty herbs.

Removing the defective product from the harvested sprouts collected in July to August, removing the sprouts, and washing the sprouts twice with an automatic washing machine;

Completely dehydrating the washed sea bream with a dehydrator;

Finely cutting the dehydrated sea urchin;

Cut the seaweed and purified water in a weight ratio of 1: 1 and add heat. Boil the water for one hour after boiling.

Collecting the extracts by filtering the boiled seaweed and water into the sieve;

Heating at 300 DEG C for 2 hours;

Secondarily heating at 500 DEG C for 2 hours;

And the salinity of the sea sprouts is collected.

The salt of the harvested sprouts collected by the above method is used as a component of seasoning. The above-mentioned salt is used to add flavor to seasonings.

B. How to make seasoning Kim

end. Steps to select raw materials

As a step to select clean Kimwonchos, the production of Kimwonchul by conventional methods is only about 40% compared with modern technology.

The origin of the present invention is selected by a conventional method with no use of acid. For the production of nutrient-rich kimchi, it should be manufactured from the primary selection to the high-grade kimchi so that there is a big difference from the existing kimchi even if it is only a small amount.

The selected primrose is to be cleaned and dried by a machine in a modernized facility. Washing and drying are performed at the factory using a washer and a dryer, thereby reducing the mixing of foreign matter.

During the washing and drying process as described above, the inspection process for removing the defective gypsum is also carried out to produce the dried laver. Since the foreign matter is likely to flow into the Kimwon plant, the inspection process is very important.

I. The step of pasteurizing selected seaweed

The dried laver is added to the hot sterilizer while performing the second inspection process. The dried laver, which has been put in the above-described manner, is subjected to removal of moisture and pasteurization.

The dried laver is subjected to pasteurization at 110 캜 while being conveyed to a conveyor belt. By the above process, the dried laver is changed into a state in which the seasoning can be more absorbed.

All. Seasoning ingredients mixing step.

The pasteurized dried laver is finished with seasoning through seasoning process.

The kinds of seasoning to be put into the above-mentioned seasoning process include the fennel, canola oil and sesame oil, spirulina, vitamin powder, vegetable salt and xylitol.

The canola oil and sesame oil are mixed in a ratio of 3: 1.

The canola oil and sesame oil are not added to the seasoning mixture.

The seasoning material is mixed with 0.5% by weight of spirulina, 0.5% by weight of vitamin powder, 7-10% by weight of vegetable salt of sea-son herb, and 2% by weight of xylitol when the seasoning composition is 100% .

The vegetable salt is 7 to 10% by weight. However, in case of preparing for adult use, it is possible to add salt to 13 to 17% by weight to further improve overall taste.

Spirulina and vitamin powder should be not more than 0.5% by weight because their unique taste can spread strongly, and the saltiness of vegetable salt is 7 ~ 10% by weight compared to that of the conventional seasoning. However, due to the sweetness of xylitol Since a sufficient salty taste can be felt strongly, it can be eaten sufficiently satisfactorily in the same amount as described above. In addition, xylitol produces a sweet taste, which does not feel a direct sweetness due to the addition of a small amount, but has the advantage of being able to emphasize the saltiness and sourness of the vitamin powder. It is most important that the above-mentioned blending is performed by adding only a small amount of each seasoning so that the original taste of the seasoning is not reduced, and thus the concentration is limited.

la. Seasoning stage

The mixture of canola oil and sesame oil is applied to sterilized dried seaweed. The canola oil and sesame oil are mixed at a mixing ratio of 3: 1.

The mixed canola oil and sesame oil are applied to the kim so that the finished seasoning becomes 15% by weight based on 100% by weight of the finished seasoning.

After the oil is applied, the seasoning material blended as described above is applied. It is possible that the seasoning with oil and seasoning applied while conveyed to the conveyor belt can always maintain a certain ratio of taste.

hemp. The primary baking step.

The seasoned kimchi is transferred to a conveyor belt and then subjected to a first baking step. The first baking step is performed at a temperature of 280 to 300 ° C.

 bar. Secondary baking step.

After the first baking step, the seasoning Kim goes through a second baking process to make a more crispy texture. In the second baking step, the sheet is bent while being conveyed to the conveyor belt at a temperature of 320 ° C.

four. Cutting step

After the second baking step as described above, the laver is transferred to a conveying belt and transferred to a cutting machine. In this way, during the transportation, the inspection of the Kim is performed again to separate the defective products in the manufacturing process. Thus, the Kim that has passed through the inspection water is cut by the machine.

Ah. Packaging stage.

Once cut, the product is packed as a finished product after inspection.

character. Store step.

The stored kimchi should be kept in a low temperature warehouse and kept steady until the quality of the kimchi is supplied to consumers.

As a result of the present invention, it is possible for the children who eat the spirulina protein and vitamins together with the various minerals of seaweed, the seaweed, together with the kimchi, to eat a healthy side dish, and by using the vegetable salt, There is an advantage that the mineral content is increased. The vitamins are dried and powdered and used for seasoning.

As described above, in the present invention, the sour taste of vitamin powder and the sweet taste by xylitol are added so as to slightly drift, and it is possible to complete the seasoning with a taste that children can like more.

<Examples>

A mixture of 75% by weight of Kim, 75% by weight of mixed oil of canola oil and sesame oil in a ratio of 3: 1, 0.5% by weight of spirulina, 0.5% by weight of vitamin powder, 7% , And 2% by weight of xylitol.

<Sensory Evaluation>

In the present invention, a nutritious seasoning was prepared and a sensory evaluation was carried out to confirm the competitiveness with seasoned seasoning sold on the market.

The sensory evaluation was carried out by comparing the seasoned kimchi prepared according to one embodiment of the present invention with the commercially available kimchi A and B.

The sensory evaluation was carried out using the 7-point Likert scale. Sensory evaluation was performed on the five samples indicated by the random number table, and the color, incense, texture, Very good ', it was evaluated as 7 points.

The sensory evaluation was evaluated by panels composed of ordinary citizens. The sensory evaluation results were analyzed by one-way ANOVA using SPSS version 12.0. Duncan's post test was conducted when there were significant differences.

Although the present invention can be eaten by anyone with a rich nutritious steaming season, the proportion of seasoning is made so that children like it, compared with that marketed as a child's steaming. The characteristics of children's kimchi sold are characterized by reducing the amount of salt while using high-grade oil. The seasoned kimchi according to the present invention fully utilizes the characteristics of high-grade nutritive juice by adding a high salt of vegetable salt and other nutrients.

In the present invention, the strong flavor and taste of Spirulina is limited to a range that does not affect seasoning, and is set to 0.5% by weight. Because the spirulina has a unique strong flavor and taste, it is limited to a range that does not affect the seasoning taste because it can give a feeling of rejection. However, there are many opinions that the color seems to be more blue, I could. In addition, there was a lot of opinion that the irritating sourness of vitamin powder and the sweetness of xylitol did not exert only sourness and sweetness in the taste, but it feels more delicious because of natural feeling by combination with salt. As a result, it was confirmed that the seasoning composition of the present invention was most appropriate.

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

Claims (4)

A step of inspecting and selecting a clean drying steam;
Pasteurizing the selected dried laver at 110 캜 so as to be in a state of being able to absorb the seasoning further;
Mixing spirulina, vitamin powder, vegetable salt of sunflower oil, xylitol, canola oil and sesame oil at a weight ratio of 3: 1, respectively;
Mixing the canola oil and the sesame oil so that the total amount of the canola oil and sesame oil is 15% by weight when the finished seasoning is 100% by weight;
Seasoning stage of seasoning;
A first baking step at a temperature of 280 to 300 DEG C while transferring the seasoned steam to the conveyor belt;
A second baking step at a temperature of 350 DEG C while the first roasted steaming is transferred to a conveyor belt;
Performing a second baking step and performing cutting and cutting; And
And storing the cut saw in a low temperature chamber,

The clean dry Kim is selected by conventional method to use Kimwonchus without using acid,

The vegetable salt of the sea-
Collecting the harvested sea weed, and washing twice;
Completely dehydrating the washed sea bream with a dehydrator;
Finely cutting the dehydrated sea urchin;
Cut the seaweed and purified water in a weight ratio of 1: 1 and add heat. Boil the water for one hour after boiling.
Collecting the extracts by filtering the boiled seaweed and water into the sieve;
Heating at 300 ° C for 2 hours;
Secondary heating at 500 ° C for 2 hours; And
Collecting saliva of the collected marine herbs after the second heating; And is collected through a pipe,

The mixing ratio of the seasoning material is,
0.5% by weight of spirulina, 0.5% by weight of vitamin powder, 2% by weight of xylitol and 7% by weight to 10% by weight of vegetable salt of sea horns are mixed,

Wherein the vitamins powder is dried and powdered and then added with vitamin.
delete delete A seasoning seasoned with the salt of the sea-hawthorn herb prepared by the manufacturing method of claim 1.

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