KR102018334B1 - Manufacturing method for functional seasoned laver and functional seasoned laver manufactured by the same - Google Patents

Abstract

The present invention relates to a method for preparing functional seasoning laver and functional seasoning laver produced thereby.
Method of producing a functional seasoning laver according to the present invention comprises the steps of preparing the dried laver, applying the cooking oil to the surface of the dried laver to apply the cooking oil to the surface of the dried laver (S100); Seasoning the laver coated with edible oil to which the edible oil is seasoned by adding powder, tomato powder and salt to the laver coated with the cooking oil (S200); And baking seasoned laver to prepare seasoning laver by adding a heat source to the seasoning laver (S300).
By the above-described configuration, the present invention is prepared by using seasoned laver using the crab powder and tomato powder, it is possible to feel the nutritional ingredients and the unique flavor of laver powder at the same time.

Description

Method of manufacturing functional seasoning laver and functional seasoning laver produced by the same {manufacturing method for funnel SEASONED LAVER AND FUNCTIONAL SEASONED LAVER MANUFACTURED BY THE SAME}

The present invention relates to a method for preparing functional seasoning laver and functional seasoning laver produced by the same, more specifically, by preparing seasoned laver using crab powder and tomato powder, the nutritional components and the unique characteristics of laver powder and tomato powder The present invention relates to a method of preparing functional seasoning laver that can simultaneously feel the flavor and functional seasoning laver produced thereby.

Seaweed (Porphyra Yezoensis) is also known as Haitai, haemul, Ecklonia cava, and has been used as a source of minerals, dietary fiber, seasoning sauce, and nutrition along with seaweed such as seaweed and kelp. Eggplants are also gaining attention as to their biological maintenance functions.

Seaweed has a structure similar to agar and contains about 40% of polysaccharides and 6% of sulfate groups, and thus shows various functionalities such as antibacterial and anti-tumor effects. It is very valuable as a dietary fiber which is not used and its viscosity is high, so its use as a physical excipient is also high.

In addition, seaweed contains high quality protein and contains a lot of vitamin A matrix such as carotene and vitamin B complex, vitamin C and calcium, and is known as a good food for preventing atherosclerosis, multi-blood, stroke and dizziness. have.

Seasoned laver refers to the seasoned processed seasoning with seasoning, salt, etc. after the dried laver is processed. The baking temperature, heat treatment condition and time must be properly managed according to the characteristics of the product. There should be no odor.

This seasoning laver has an appetizing scent and taste, and the savory flavor is due to cystine, aspartic acid, etc. The color is black and glossy, and the fragrance is high.

On the other hand, crabs are rich in essential amino acids and hexane components that activate the cells, showing efficacy in anti-aging, skin care and children's growth. In addition, high-protein and low-calorie foods are effective in the diet, and contains chitosan ingredients to lower blood cholesterol levels.

That is, crabs are rich in essential amino acids such as leucine, isoleucine, and lycine, which are not synthesized in the human body, as well as minerals such as calcium, phosphorus, and iron. In particular, the shell of the crab contains a large amount of chitin and taurine which are raw materials of chitosan.

Such chitosan is currently active in medicine, food, agriculture, cosmetics, and textile industries because it has the effects of inhibiting cancer metastasis, lowering cholesterol, excretion of heavy metals and environmental hormones, antibacterial, and skin aging. In addition, taurine acid (aminoethylsulfonic acid) has been found to have effects such as assisting liver function and treating liver, preventing gallstone formation, lowering serum cholesterol, preventing and restoring fatigue.

Tomatoes are not only delicious but also rich in various vitamins and nutrients, which was recently selected by the US Time magazine as one of the top 10 health foods to prevent cancer in the 21st century.

The most characteristic nutritious ingredient of these tomatoes is lycopene, which is a powerful antioxidant such as vitamin C, vitamin E, beta carotene, prevents cardiovascular disease and exerts an anticancer effect. In particular, lycopene contained in tomato has more than twice as much antioxidant power as beta-carotene, which is a representative antioxidant component, and has anti-aging, anti-cancer effects (prostate cancer), cardiovascular disease prevention and hypoglycemic effect. It has been reported to exhibit excellent defense against breast and prostate cancer.

On the other hand, the processed laver products in Korea include dried laver dried with raw seaweed and dried seasoned laver with cooking oil and salt added to the dried laver. It is inadequate to pursue high quality and diversification and meet the purchasing needs of health oriented consumers.

In addition, conventional seasoning laver is generally applied to the surface of the dried laver and oil components such as edible oil and salt is baked at high temperature, this conventional seasoning laver does not consider the smoke point of the oil component at high temperature Due to the denaturation of the oil component contains a large amount of harmful components such as trans fats, free radicals, and peroxides, there is a need to develop a variety of seasoning laver to meet the taste of health-oriented consumers.

Therefore, while the present inventors are studying a method of preparing seasoned seaweed using crab and tomato, by preparing seasoned seaweed using crab powder and tomato powder, the nutritional components of crab powder and tomato powder and the unique flavor of seaweed It was confirmed that the functional seasoning laver can be felt at the same time and completed the present invention.

Domestic Registration No. 10-0653947 (registered November 28, 2006) Domestic Registration No. 10-1342757 (December 11, 2013 registration) Domestic Patent No. 10-1177078 (registered August 20, 2012)

The present invention is to prepare a seasoning laver using the crab powder and tomato powder, the production method of functional seasoning laver that can simultaneously feel the nutritional ingredients and the unique flavor of the laver powder and tomato powder and functional seasoning laver produced by To provide.

In addition, the present invention can provide a good flavor and health benefits at the same time, the production method of functional seasoning laver to meet the demand of health-oriented consumer to meet the well-being era and functional seasoning laver produced thereby To provide.

Various problems to be solved by the present invention are not limited to the above-mentioned problems, and other tasks not mentioned will be clearly understood by those skilled in the art from the following description.

Method of producing a functional seasoning laver according to the present invention comprises the steps of preparing the dried laver, applying the cooking oil to the surface of the dried laver to apply the cooking oil to the surface of the dried laver (S100); Seasoning the laver coated with edible oil to which the edible oil is seasoned by adding powder, tomato powder and salt to the laver coated with the cooking oil (S200); And baking seasoned laver to prepare seasoning laver by adding a heat source to the seasoning laver (S300).

The crab powder, tomato powder and salt in the step of seasoning the laver coated with the edible oil is 1 to 30 parts by weight of crab powder, 1 to 30 parts by weight of tomato powder and 5 to 20 salts based on 100 parts by weight of dried laver It can be added in metered proportions by weight.

The tomato powder is collected and washed to remove the foreign matter attached to the tomato, the dried tomato is dried for 10 to 30 hours in a shade maintained at a temperature of 20 to 25 ℃ and humidity 35 to 45%, A first steam for heating the dried tomatoes with steam at a temperature of 75 to 85 ° C. for 5 to 20 minutes, and a second steam for heating the heated tomatoes with steam at a temperature of 90 to 95 ° C. for 30 minutes to 1 hour. Steaming through, drying the steamed tomato to remove the water remaining in the tomato, it can be prepared by powdering the dried tomato to a particle size of 100 to 200 mesh (mesh).

After preparing the crab, the crab powder is washed by removing the excrement or impurities contained in the crab, drying the washed crab, mixing the dried crab and the aronia extract, and then aging the dried crab. After mixing at a weight ratio of 1 to 5 parts by weight of the aronia extract with respect to 100 parts by weight, it is aged for 1 to 5 hours at a temperature of 3 to 5 ℃, mixed with the Aaronia extract is aged 70 to 70 ℃ 5 to 10 hours at a temperature, the dried crab may be prepared by powdering to a particle size of 100 to 200 mesh (mesh).

In addition, the present invention includes a functional seasoning laver produced by the above-described manufacturing method.

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

Functional seasoning laver according to the present invention by preparing the seasoned laver using the crab powder and tomato powder, you can feel the nutritional ingredients and the unique flavor of laver powder at the same time.

In addition, the functional seasoning laver according to the present invention can provide a good flavor and good health benefits at the same time, can meet the needs of health-oriented consumers in the age of well-being.

It will be fully understood that embodiments of the inventive concept may provide various effects that are not specifically mentioned.

1 is a flow chart illustrating a method of manufacturing functional seasoning laver according to the present invention.

Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosure may be made thorough and complete, and to fully convey the spirit of the present invention to those skilled in the art.

The terminology used herein is for the purpose of describing particular example embodiments only and is not intended to be limiting of the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art. Terms such as those defined in the commonly used dictionaries should be construed as having meanings consistent with the meanings in the context of the related art and shall not be construed in ideal or excessively formal meanings unless expressly defined in this application. Do not.

Hereinafter, a method of manufacturing functional seasoning laver according to the present invention with reference to the accompanying drawings will be described in more detail.

1 is a flow chart illustrating a method of manufacturing functional seasoning laver according to the present invention.

Referring to Figure 1, the manufacturing method of functional seasoning laver according to the present invention is the step of applying the cooking oil on the surface of the dried laver (S100), the step of seasoning the laver coated with the edible oil (S200) and baking the seasoned laver (S300).

1. Applying cooking oil to the surface of dried laver (S100)

The step of applying the cooking oil to the surface of the dried laver (S100) is to prepare a dry laver, and applying the cooking oil to the surface of the dried laver.

In the step of applying the cooking oil to the surface of the dried seaweed (S100) as a cooking oil applied to the surface of the dried seaweed may be used a conventional cooking oil, for example, soybean oil, corn oil, sesame oil, Oils known in the food field may be used, such as perilla oil, olive oil, grape seed oil, sunflower seed oil and the like.

In the present invention, it is preferable to use a mixture of perilla oil and olive oil, the perilla oil and olive oil is preferably used in a mixture of 30 to 70 parts by weight of perilla oil and 30 to 70 parts by weight of olive oil.

2. Seasoning seasoning laver with cooking oil (S200)

The step of seasoning the laver coated with the cooking oil (S200) is a step of seasoning by adding powder, tomato powder and salt to the laver coated with the cooking oil.

In the step (S200) seasoning the laver coated with the cooking oil in the present invention (S200) by adding seasoning to the conventional laver crab powder and tomato powder, consumers can easily consume the useful ingredients of the crab and tomato, seasoning prepared Can improve the flavor of seaweed.

In addition, the crab powder, tomato powder and salt in the step of seasoning the laver coated with the edible oil is 1 to 30 parts by weight of crab powder, 1 to 30 parts by weight of tomato powder and salt 5 to 100 parts by weight of dried laver To 20 parts by weight of the weight ratio can be added.

In the present invention, the crab powder may be prepared by the following method.

First, after preparing the crab can be washed by removing the excrement or impurities contained in the crab.

As the prepared crab in the present invention, various types of known crabs, such as crab or blue crab, may be used, and the texture and taste of the seasoned laver coated with crab powder may be improved by removing the excretion contained in the crab as described above. Can be.

The washing of the crab may use the wash water prepared by mixing bamboo salt, pine needles and purified water. First, 1 to 5 parts by weight of bamboo salt, 5 to 15 parts by weight of pine needles and 100 to 200 parts by weight of purified water and then 75 It may be prepared for 30 to 60 minutes in a bath at a temperature of 85 to 85 ℃, by removing the pine needles pine needle liquid bath liquid. Next, the mixed pine needles and squid ink in a weight ratio of 8: 2 to 9: 1 and then aged for 1 to 5 hours to prepare the wash water. Subsequently, the prepared crab may be immersed in the wash water at a temperature of 5 to 10 ° C. for 5 to 15 minutes to wash the crab and simultaneously remove the fishy smell of the crab.

In the present invention, the squid ink refers to the contents of the squid sac, mainly black or dark brown, the squid ink contains mucopolysaccharides such as lectin, such as strong anti-tumor activity, antiseptic effect and anti-cancer effect It can play a role in promoting gastric secretion.

In addition, the pine needles in the present invention is composed of the main components of sugar, chlorophyll, vitamin A, vitamin C, protein, crude fat (粗脂肪), phosphorus, iron, enzymes, minerals, tannins shows various pharmacological effects. Such pharmacological effects include lowering cholesterol levels in the body, peripheral nerve expansion, nerve stabilization, anemia prevention, detoxification, anti-inflammatory, and the like, cholesterol removal effects, hypertension treatment effects, blood purification effects, and anti-aging effects have been reported. In addition, the pine needles are characterized by a gentle emanation of the peculiar fragrance, the pine needles remove the cholesterol of cutlass, can remove the peculiar vivid aroma.

Next, after drying the washed crab, the dried crab and the Aaronia extract may be mixed and aged.

In the present invention, the dried crab may be mixed with the aronia extract to prepare a crab powder, thereby improving nutrition and flavor of the crab powder. The aronia extract may be 1 to 5 weight parts based on 100 parts by weight of the dried crab. After mixing at a weight ratio of parts, the mixture may be aged at a temperature of 3 to 5 ° C. for 1 to 5 hours, and the Aaronia extract may be prepared by the following method.

First, the raw leaves and fruits of the Aaronia can be collected and washed to remove foreign substances attached to the fresh leaves and fruits of the Aaronia.

In the present invention, the collected Aaronia leaves and fruits can be washed using a mixed solution in which sodium bicarbonate is dissolved. The mixed solution may use purified water in which sodium hydrogen carbonate (NaHCO ₃ ) is dissolved, and the mixed solution has a concentration range of 1 to 3 (w / w)%, for 1 to 10 minutes at a temperature of 35 to 45 ° C. It is preferable to wash.

The sodium bicarbonate is also used as a food additive, there is no toxicity and may have a function of penetration, diffusion, expansion, etc. In the present invention, by washing the Aaronia raw leaves and fruits with sodium bicarbonate, At the same time, it removes foreign substances adhering to fresh leaves and fruits of onia, and can expand and sterilize cell walls such as molds.

Next, the washed Aaronia leaf can be dried in a dryer.

In the present invention, the drying of the raw Aaronia leaves may be performed in a dryer in which a constant temperature and humidity are maintained in order to prevent the chlorophyll of the fresh Aaronia leaves from being destroyed and the aromas inherent in the Aaronia when the sunlight is dried. The drying of the Aaronia leaves is dried for 1 to 10 hours in a dryer maintained at a temperature of 30 to 40 ℃ and humidity 45 to 50% so that the moisture content of the Aaronia leaves is 25 to the total weight of the first Aaronia leaves 35% by weight can be maintained.

Subsequently, the dried aronia raw leaves may be mixed with purified water and heated to prepare the aronia raw leaves extract.

The Aaronia raw leaf extract may be prepared by mixing the Aaronia raw leaf extract by heating 2000 to 2500 parts by weight of purified water with respect to 100 parts by weight of the dried Aaronia raw leaf and then heated at a temperature of 70 to 80 ℃ for 30 to 60 minutes. .

Subsequently, the aronia fruit may be dried to remove moisture contained in the aronia fruit.

Drying the Aaronia fruit may be dried for 5 to 20 hours in a dryer maintained at 45 to 50 ℃ and humidity 45 to 50%, the present invention by drying the Aaronia fruit under the same conditions, the Aaronia By gradually evaporating the moisture contained in the fruit, it is possible to more easily exhibit the inherent aroma and useful components of the Aronia fruit, and to facilitate the penetration of air by breaking down the cellular tissue of the Aronia fruit, fermentation By promoting the action, the aroma and useful components of the fruit of the Aaronia can be enriched.

Next, the dried aronia fruit may be mixed with purified water and heated to prepare the aronia fruit extract.

The Aronia fruit extract is mixed with 2000 to 2500 parts by weight of purified water with respect to 100 parts by weight of the dried Aronia fruit, and then immersed for 1 to 5 hours at a temperature of 50 to 60 ℃, purified water immersed in the Aronia fruit To the heater, and the Aaronia fruit by heating the purified water immersed in the heater in the range of 120 to 130 ℃ and the pressure inside the pressure vessel for 1.5 to 2.5kgf / cm ² for 1 to 5 hours. Extract can be prepared.

The present invention by dipping the Aaronia fruit in distilled water as described above, can weaken the plant wall of the Aaronia fruit to increase the extraction efficiency.

Next, the Aaronia extract can be prepared by mixing the Aaronia leaf extract and the Aaronia fruit extract, wherein the Aaronia extract is 5 to 10 parts by weight of the Aaronia leaf extract and 15 to 25 parts by weight of the Aaronia fruit extract. It can be prepared by mixing in a weight ratio.

Subsequently, the aronia extract may be aged by storing for 3 to 8 hours at a temperature of 5 to 10 ° C., and the aronia extract may be aged under the above conditions to uniformly mix and enhance the aroma. Can be.

Subsequently, the crab mixed with the aronia extract may be dried to remove moisture contained in the aronia extract and the crab.

The drying is mixed with the Aaronia extract, dried for 5 to 10 hours at a temperature of 60 to 70 ℃ to remove the moisture contained in the Aaronia extract and the crab is contained in the Aaronia extract Useful ingredients and aromas of onia can penetrate into the interior of the crab to enhance the flavor of the crab powder.

Subsequently, the dried crab may be powdered to prepare a crab powder.

The powdered dried crab may be a known grinder, and the crab powder may be pulverized using the grinder to have a particle size of 100 to 200 mesh.

In addition, the tomato powder in the present invention can be prepared through the following method.

First, the tomato can be collected and washed to remove foreign substances attached to the tomato.

The tomato is not only delicious but also rich in various vitamins and nutrients, and as a powerful antioxidant such as vitamin C, vitamin E and beta carotene, it prevents cardiovascular diseases and exerts anti-cancer effects. In particular, lycopene contained in tomato has more than twice as much antioxidant power as beta-carotene, which is a representative antioxidant component, and has anti-aging, anti-cancer effects (prostate cancer), cardiovascular disease prevention and hypoglycemic effect. It has been reported to exhibit excellent defense against breast and prostate cancer.

Next, the washed tomatoes may be dried in a well-ventilated shade, and the drying may be performed in a well-ventilated shady place to prevent chlorophyll from destroying and the inherent aroma of the tomato disappears during sunlight drying. For example, the drying may be dried for 10 to 30 hours in a shade maintained at a temperature of 20 to 25 ℃ and a humidity of 35 to 45%.

The dried tomatoes can then be heated and steamed with water vapor.

In the present invention, the steaming of the tomato using the steam is the first steaming to heat the dried tomato for 5 to 20 minutes with water vapor of 75 to 85 ℃ temperature, and the heated tomato 30 with steam of 90 to 95 ℃ temperature This may be done via a second steam that heats for minutes to 1 hour.

In the present invention, when the first steaming is carried out at a temperature of less than 75 ° C or less than 5 minutes, the surface and the outside of the tomato may be difficult to steam evenly by water vapor, a temperature of more than 85 ° C or 20 If it is carried out in more than minutes, the temperature of the surface and the inside of the tomato may be uniformly preheated so that no further increase in effect is seen.

In addition, when the second steaming is carried out at a temperature of less than 90 ℃ or less than 30 minutes, when the tomato is not steamed sufficiently, and the temperature is more than 95 ℃ or more than 1 hour is carried out, the active ingredient of the tomato is volatilized or The problem may be that the properties of the tomatoes are weak.

Subsequently, the steamed tomatoes may be dried to remove moisture remaining in the tomatoes.

Drying of the tomato may be carried out for 1 to 3 hours at a temperature of 60 to 70 ℃, when the drying of the tomato is carried out at a temperature of less than 60 ℃ or less than 1 hour, the moisture remaining in the steamed tomato is Problems that are difficult to remove sufficiently may occur, and when the temperature is more than 70 ° C. or performed for more than 3 hours, no residual moisture may be removed or the physical properties of the tomato may change.

Next, tomato powder may be prepared by powdering the dried tomatoes.

Powdering the dried tomato may be a known grinder, by using the grinder to grind the tomato powder may have a particle size of 100 to 200 mesh (mesh).

3. Baking seasoned laver (S300)

The step of baking seasoned laver (S300) is a step of preparing seasoned laver by applying a heat source to the seasoned laver.

Baking the seasoned laver (S300) may be performed by a known method, for example, the seasoned laver can be baked in a heat source of 170 ℃ to 200 ℃ for 1 to 5 seconds, the heat source is electric Alternatively, a gas fire may be used, and the baking process may be performed manually or automatically.

Hereinafter, with reference to the accompanying drawings will be described in more detail with reference to examples and comparative examples for the manufacturing method of functional seasoning laver according to the present invention.

<Example 1>

Seasoned seaweed prepared by the manufacturing method as described above was prepared.

The seasoning laver is applied to the surface of the dried laver mixed with oil and olive oil in a weight ratio of 50:50, and then 20 parts by weight of crab powder, 20 parts by weight of tomato powder and 15 parts by weight of salt based on 100 parts by weight of the dried laver. Seasoned by mixing in a weight ratio of parts, and then roasted for 3 seconds in a heat source of 180 ℃ to prepare seasoning laver.

<Example 2>

Seasoning laver was prepared in the same manner as in Example 1, in Example 2 was mixed in a weight ratio of 25 parts by weight of crab powder, 15 parts by weight of tomato powder and 15 parts by weight of salt to 100 parts by weight of dried laver.

<Example 3>

Seasoning laver was prepared in the same manner as in Example 1, in Example 3 was mixed in a weight ratio of 10 parts by weight of crab powder, 25 parts by weight of tomato powder and 20 parts by weight of salt to 100 parts by weight of dried laver.

<Example 4>

Seasoning laver was prepared in the same manner as in Example 1, in Example 4 was mixed in a weight ratio of 30 parts by weight of crab powder, 10 parts by weight of tomato powder and 20 parts by weight of salt to 100 parts by weight of dried laver.

<Comparative Example 1>

Seasoning laver was prepared in the same manner as in Example 1, Comparative Example 1 was prepared seasoning laver without using the powder and tomato powder unlike in Example 1.

<Comparative Example 2>

Seasoned laver (manufactured by Y company) was commercially available, and was used as seasoned laver according to Comparative Example 2.

<Sensory evaluation>

Sensory evaluation of taste, flavor, preference, etc. of seasoned laver prepared according to Examples 1, 2, 3 and 4 and seasoned laver prepared according to Comparative Examples 1 and 2 were performed as described above. ]. The sensory test was conducted on two general consumers, and the scoring and evaluation criteria were evaluated using the 9-point scoring method, which is shown in [Table 1] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste Incense Appearance (color) Overall preference Example 1 7.9 7.8 7.8 7.8 Example 2 7.9 7.8 7.7 7.8 Example 3 7.7 7.5 7.5 7.6 Example 4 8.0 7.8 7.8 7.9 Comparative Example 1 5.2 5.1 5.0 5.1 Comparative Example 2 7.0 7.1 7.1 7.1

As shown in the above [Table 2], as a result of comparing the flavor, aroma, appearance and overall preference of seasoned seaweed prepared in Examples 1, 2, 3, 4 and seasoned seaweed according to Comparative Examples 1 and 2, The seasoning laver produced by the examples was found to be excellent overall taste (flavor), aroma (smell), overall preference compared to the seasoning laver according to the comparative examples.

This is by adding the dried crab powder and tomato powder to the dried laver coated with edible oil as in the embodiment to produce seasoning laver, so that you can feel the nutritional ingredients and the unique flavor of the laver powder and tomato powder at the same time to meet the consumer's preference It seems to be.

As mentioned above, although one preferred embodiment of the present invention has been described, those skilled in the art will understand that the present invention can be implemented in other specific forms without changing the technical spirit or essential features. Could be. Therefore, it should be understood that one embodiment described above is illustrative in all respects and not restrictive.

Claims (5)

Preparing dried laver and applying edible oil to the surface of the dried laver to apply the cooking oil to the surface of the dried laver (S100);
Seasoning the laver coated with edible oil to which the edible oil is seasoned by adding powder, tomato powder, and salt to laver (S200); And
Baking seasoned laver to produce seasoning laver by applying a heat source to the seasoning laver (S300),
The crab powder, tomato powder and salt in the step of seasoning the laver coated with the edible oil is 1 to 30 parts by weight of crab powder, 1 to 30 parts by weight of tomato powder and 5 to 20 salts based on 100 parts by weight of dried laver Weighed and added in parts by weight,
The tomato powder is collected and washed to remove the foreign matter attached to the tomato, the dried tomato is dried for 10 to 30 hours in a shade maintained at a temperature of 20 to 25 ℃ and humidity 35 to 45%, A first steam for heating the dried tomatoes with steam at a temperature of 75 to 85 ° C. for 5 to 20 minutes, and a second steam for heating the heated tomatoes with steam at a temperature of 90 to 95 ° C. for 30 minutes to 1 hour. Steamed and dried to remove the moisture remaining in the tomato, and dried to make the dried tomato into a particle size of 100 to 200 mesh (mesh),
After preparing the crab, the crab powder is washed by removing the excrement or impurities contained in the crab, drying the washed crab, mixing the dried crab and the aronia extract, and then aging the dried crab. After mixing at a weight ratio of 1 to 5 parts by weight of the aronia extract with respect to 100 parts by weight, it is aged for 1 to 5 hours at a temperature of 3 to 5 ℃, mixed with the Aaronia extract is aged 70 to 70 ℃ Drying for 5 to 10 hours at a temperature, the method of producing a functional seasoning laver characterized in that the dried crab is prepared by powdering to a particle size of 100 to 200 mesh (mesh).
delete delete delete Functional seasoning laver, characterized in that prepared by the method of claim 1.

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