KR102030700B1 - Functional seasoned laver coated dendropanax morbifera capable of long term storage and method for preparing the same - Google Patents

Abstract

The present invention relates to a manufacturing method of seasoned laver using Dendropanax morbifera, and more specifically, to a manufacturing method of seasoned laver using Dendropanax morbifera extracts, which comprises: a step (a) of washing and drying leaves, branches and stems of Dendropanax morbifera; a step (b) of cutting leaves, branches and stems of dried Dendropanax morbifera by 1-3 cm; a step (c) of putting the cut leaves, branches and stems of Dendropanax morbifera into a container and fermenting the same for 6-8 hours; a step (d) of adding water to the fermented leaves, branches and stems of Dendropanax morbifera, heating the same and obtaining hot water extracts of Dendropanax morbifera; a step (e) of adding olive oil, perilla oil, sesame oil and bay salt to the hot water extracts of Dendropanax morbifera to manufacture seasoned solutions; and a step (f) of coating the seasoned solution on laver. Accordingly, useful ingredients contained in the extract of Dendropanax morbifera are contained in laver such that functional laver can be manufactured.

Description

Functional seasoned laver coated dendropanax morbifera capable of long term storage and method for preparing the same}

The present invention relates to a functional seasoning and a method for producing the same, which can be stored for a long time by coating with a yellow lacquer component.

Laver is known for its high protein content, rich in vitamin A and vitamin E, anti-cancer effects, lowering cholesterol and preventing thrombus formation, and containing nutrients such as methionine. .

Seaweed is divided into traditional seaweed and stone seaweed according to spores. In the case of traditional seaweed, its taste varies according to aquaculture environment, that is, water temperature, salinity, and smooth flow of algae. Seasoned seaweed, a form of dried laver, is baked with perilla oil or sesame oil and seasoned with salt. These seasoned laver may be added flavor enhancers such as MSG to enhance the taste.

In addition, seasoned laver refers to the seasoned processed with olive oil, perilla oil, sesame oil, sun salt, etc. after drying the dried laver with dry laver. The baking temperature, heat treatment condition and time must be properly managed according to the characteristics of the product. With flavor, there should be no odor already.

Recently, seasoned seaweed is also manufactured in various ways according to the diversification of diet and well-being craze, especially when adding seasoning to other seaweed to eat other nutrients. Due to the social trend, there is a tendency to be reluctant to consume foods containing flavor enhancers, and there is a growing interest in functional laver for health promotion.

In order to meet the needs of these consumers, various functional laver manufacturing techniques are being developed. Korean Laid-open Patent No. 10-2017-0060207 discloses a method of preparing seasoned laver using paprika and seaweed, and registered Korean Patent No. 10-1261481 discloses a manufacturing method of laver coated with a highly concentrated calcium powder, and Korean Laid-Open Patent Publication No. 10-2015-0124040 discloses a method for preparing seasoned laver containing chlorella.

Hwangchil-tree is an evergreen broad-leaved arboreous tree that grows in the southern coastal region of Korea and Jeju Island. It is a species that does not fall in winter. . Hwangchil has been used as a rare paint that emits the golden color of emperor's armor, helmets, and other metal ornaments since the Three Kingdoms.It is a Korean envoy, written in the Goryeo Dynasty, and Guilin History, Guilin, and Haedong History. It is written on the back, and it remains in the Tangbu History Book Book District, which is a special product of Baekje. In addition, it has been reported that Hwangchil wood is effective in eliminating heat, detoxification, treatment of eye and jaundice, burn treatment, and leprosy and harmless to the human body (Lee Si-jin, Chinese Herb, Chinese Moonlight Book, 1590).

Accordingly, the development of products using yellow lacquer has emerged in various industries such as pharmaceutical industry and food industry. However, the yellow lacquer has not yet been used in the production of seaweed.

Republic of Korea Patent Publication No. 10-2017-0060207 Republic of Korea Patent No. 10-1261481 Republic of Korea Patent Publication No. 10-2015-0124040

Therefore, the present inventors have made the present invention by confirming that the coating of the yellow lacquer extract containing a large amount of useful components to the human body to produce the yellow lacquer laver, which can further enhance the health functional efficacy of the laver and enable long-term storage of laver. Completed.

Therefore, an object of the present invention is to provide a method of preparing seasoned seaweed using the yellow lacquer extract.

Another object of the present invention to provide a seasoning laver containing the yellow lacquer extract prepared by the method of the present invention.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (a) washing and drying the leaves, branches and stems of Hwangchil wood; (b) cutting the dried hwangchil tree leaves, branches and stems to 1-3cm; (c) placing the leaves, branches, and stems of the shredded hwangchil tree into a container and fermenting for 6-8 hours; (d) adding water to the leaves, branches and stems of the fermented yellow lacquer tree and heating to obtain a hot water extract of the yellow lacquer tree; (e) preparing a seasoning liquid by adding olive oil, perilla oil, sesame oil and sun salt to the hot water extract of the Hwangchil tree; And (f) it provides a method for producing seasoning laver using a yellow lacquer extract, comprising the step of coating the seasoning solution in laver.

In one embodiment of the present invention, the addition of water in the step (d) may be to add 8 to 10 times the total weight of the leaves, branches and stems of the shredded hwangchil wood.

In one embodiment of the present invention, the heating in step (d) may be performed for 6 hours at a temperature of 120 ~ 130 ℃.

In one embodiment of the present invention, in the step (e) Hwangchil wood hot water extract: olive oil: perilla oil: sesame oil may be mixed in a ratio of 10.4% by weight: 74.5% by weight: 5.6% by weight: 9.5% by weight, respectively. .

In one embodiment of the present invention, the coating in step (f) may be to apply the mixture containing the yellow lacquer hot water extract to the seaweed.

In one embodiment of the present invention, after the coating step of the step (f), may further comprise the step of baking the laver coated with the mixture containing the Hwangchil wood hot water extract at 270 ~ 320 ℃ temperature .

Furthermore, the present invention provides a seasoning laver containing the yellow lacquer extract prepared by the method of the present invention.

The present invention relates to a method of manufacturing seasoning laver using yellow lacquer, and according to the method of the present invention, after drying the yellow lacquer tree and cutting it to a certain size, fermenting it for a certain time, extracting hot water and applying the extract to the surface of laver to make the yellow lacquer The beneficial ingredient contained in the tree extract is contained in the seaweed, which has the effect of producing functional seaweed.

1 is a flow chart showing a seasoning laver production method using a yellow lacquer according to an embodiment of the present invention.
Figure 2 is the result of analyzing the content of the total phenolic compounds contained in the general laver produced by the Hwangchil-kim and the general manufacturing method of the present invention according to an embodiment of the present invention.

The present invention is characterized by providing a method for preparing seasoned seaweed using the yellow lacquer extract.

In particular, the present invention was used for the production of a new seaweed with improved health and storage effect and yellowing.

As mentioned in the prior art, Hwangchil wood contains a large amount of useful components for the human body, and contains a large amount of catechins, which have antioxidant effects such as removal of free radicals, lower cholesterol levels, improve blood circulation, bone and It is known to help regenerate tooth cells and to prevent arthritis and osteoporosis. In addition, Hwangchil-tree contains ceskeletpen ingredient, which has the effect of stabilizing the mind and body by preventing anxiety, preventing brain disease, preventing liver cell damage, relieving hangover, whitening effect and anti-aging effect, and selenium It contains a polyacetylene component and has an anticancer effect that blocks cancer cell proliferation.

In addition, the hwangchil wood helps immune cell proliferation to promote immunity and control insulin secretion has a preventive effect of diabetes. It also contains saponin, which is known to help regenerate your strength and energy.

Therefore, in the present invention, by using such a yellow lacquer in the production of laver to give a useful function to the laver.

Method for producing seasoning laver using the yellow lacquer provided by the present invention, (a) washing and drying the leaves, branches and stems of the yellow lacquer tree; (b) cutting the dried hwangchil tree leaves, branches and stems to 1-3cm; (c) placing the leaves, branches, and stems of the shredded hwangchil tree into a container and fermenting for 6-8 hours; (d) adding water to the leaves, branches and stems of the fermented yellow lacquer tree and heating to obtain a hot water extract of the yellow lacquer tree; (e) preparing a seasoning liquid by adding olive oil, perilla oil, sesame oil and sun salt to the hot water extract of the Hwangchil tree; And (f) comprising the step of coating the seasoning solution in seaweed, the method of producing seasoning seaweed using the yellow lacquer extract.

 First, in order to manufacture the hot water extract of the yellow lacquer tree, the leaves, branches and stems of the yellow lacquer tree are washed and dried, and then cut into 1 to 3 cm. Then, the leaves, branches and stems of the shredded hwangchil tree are placed in a container and fermented for 6-8 hours.

After the fermentation process, hot water extraction is performed. Specifically, water is added to the leaves, branches, and stems of the cut yellow chilli tree, which is fermented, in an amount of 8 to 10 times the weight of the yellow chilli tree, and heated to obtain a hot water extract. Extraction and filtration to include the soluble yellow lacquer component as it is. At this time, the heating is performed for 6 hours at a temperature of 120 ~ 130 ℃.

As described above, the toxins contained in the yellow lacquer tree were removed through the hot water extraction process of the yellow lacquer tree, and the content of beneficial ingredients for the body was improved so that all men and women of all ages could take.

Thereafter, olive oil, perilla oil, sesame oil and sun salt were added to the prepared Hwangchil wood hot water extract to prepare a seasoning solution in the form of a mixture, and then the seasoning solution was coated on laver to prepare a seasoning laver using Hwangchil extract.

In addition, the Hwangchil wood hot water extract: olive oil: perilla oil: sesame oil is 10.4% by weight: 74.5% by weight: 5.6% by weight: 9.5% by weight of the mixture is preferably added.

The laver for the coating can be treated to dry laver, dry laver means that the raw laver is washed, dehydrated, shredded and then floated on the feet with a certain thickness and width, and then manufactured in a plate form through a drying process. do. Dry laver is selected by considering moisture, weight, production area, production area, etc.

In addition, the coding may be performed if the mixture containing the yellow lacquer extract in the dry steam evenly coated well, preferably, the coating method.

After the coating step, performing a baking step coated with the mixture containing the Hwangchil wood hot water extract at a temperature of 270 ~ 320 ℃, the seasoning laver of the present invention after the baking process is cut and packaged to an appropriate size.

The Hwangchil-Gim prepared by the method of the present invention as described above is coated with Hwangchil-Gil extract, so that the useful components of Hwangchil may be contained in the seaweed, and the effect of preventing the damping and the long-term storage of the seasoned seaweed prepared There is an effect that high quality can be maintained continuously.

 Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are intended to illustrate the present invention more specifically, but the scope of the present invention is not limited to these examples.

<Example 1>

With yellow lacquer extract  Coated Hwang Chil Kim's  Produce

<1-1> Of yellow lacquer extract  Produce

The leaves, branches, and stems of the Hwangchil tree were recollected, washed well with clean water, and dried. Since the dried leaves, branches, stems of the yellow lacquer cut to 2cm and mixed them into a container and fermented for 6 hours. After fermentation was completed, the water (5L) corresponding to 10 times the total weight (0.5) kg of the leaves, branches and stems of the yellow lacquer tree was added and heated at 125 ° C. for 12 hours to obtain a hydrothermal extract of the yellow lacquer tree. This was used in the following experiment.

<1-2> Hwangchil Extract  Coated Hwang Chil Kim  Produce

When the preparation of the yellow lacquer extract by the method of <1-1> is completed, sun-sea salt, olive oil, sesame oil and perilla oil were added to the prepared yellow lacquer extract to prepare a seasoning liquid. Then, the dried laver put into the feeder was passed through a sponge-type ladle-type seasoned soaked with seasoning liquid, so that the seasoning liquid of the yellow lacquer ingredient was evenly applied to the entire surface of the laver, and the dried laver was baked at a temperature of 280 ° C. The seasoning laver coated with the yellow lacquer extract was prepared.

Comparative Example 1

Seaweed was prepared in the same manner as in Example 1 except that the yellow lacquer extract was used.

<Example 2>

Sensory analysis

Sensory analysis was carried out on the hwangchil-kim of the present invention prepared by the method of Example 1 and the control laver prepared by the method of Comparative Example 1. Sensory analysis was to evaluate the taste, aroma, and texture for each product for 20 men and women, evaluated on a five-point scale, the results are shown in Table 1 below.

The evaluation score was 5 points, and 5 points were very good, 4 points good, 3 points normal, 2 points flat, 1 point no taste.

Sensory Analysis Results Item Hwangchilgi of the present invention Control flavor 4.8 3.2 incense 4.7 3.1 Texture 4.8 3.0 Overall preference 4.8 3.1

As shown in Table 1, the results of the sensory analysis showed that the laver coated with the yellow lacquer extract prepared by the method of the present invention was significantly superior in taste, aroma, texture and overall preference as compared to laver prepared by the general manufacturing method.

<Example 3>

Hypotonic analysis

 Furthermore, the present inventors carried out experiments to determine whether the hwangchil-kim which is prepared by the method of the present invention has a better storage effect than the general laver. To this end, after leaving the Hwangchil-kim and general laver of the present invention at room temperature with time, the moisture content was analyzed, and the dampness of the laver prepared for the evaluation agents evaluated in Example 2 was measured. A total of 5 points were scored, and 5 points were not soaked at all, 4 points were not soaked, 3 points were normal, 2 points were slightly soaked, and 1 point was soaked.

Hypotonic analysis Item Hwangchilgi of the present invention Control Dampness 4.7 2.2

As a result of the analysis, as shown in the results of Table 2, in the case of Hwangchil-Gim coated with the Hwangchil-Gim extract of the present invention, the water content was significantly lower than that of the control-Gim, and even in the analysis of dampness by sensory agents, Significantly less, it was found that the preservation capacity is better. In other words, the laver produced by the method of the present invention means that it is possible to maintain the state of the crispy laver when it was first manufactured for a longer time, while the control laver easily absorbs moisture in the air and quickly becomes wet to the texture and laver. It means that the inherent taste is altered. In addition, the hwangchilkim produced by the method of the present invention was shown to be able to maintain the crispy even if left as it is for 3 days at room temperature, the quality of the produced laver was not altered even after a long time after packaging.

Therefore, the present inventors have found that the Hwangchil-Gim prepared by the method of the present invention has the advantage of improving the storage stability of the Hwang-Chil-Gim while at the same time imparting useful functions to the seaweed.

< Example  4>

Of the present invention In the yellow  Ingredient analysis and antioxidant activity analysis

Furthermore, the present inventors carried out the component analysis contained in the Hwangchil-Gim prepared by the method of the present invention. At this time, the control seaweed of the above example (the seaweed prepared by the general method) was used as a control. Specifically, for component analysis, 10 g of the hwangchilkim, 20g and 10g of the ginseng of the present invention were hot-air-dried and shaken for 24 hours by adding methanol to obtain methanol extract, respectively. Thereafter, 100N of 2N Foline-ciocalteau and 100ul of 10% Na ₂ CO ₃ were added to 100ul of methanol extract of each laver, and the total polyphenol content was analyzed by spectrophotometer. At this time, gallic acid (1, 0.25, 0.0625, 0.0312, 0.0625mg / ml) was used.

In addition, for antioxidant activity analysis, 100ul of methanol extract of each laver was reacted with 100ul of 0.1 mM DPPH at room temperature for 30 minutes and measured by spectrophotometer (517 nm).

Qualitative analysis and quantitative analysis of the 14 phenolic compounds contained in the Hwangchilkim of the present invention were analyzed using liquid chromatography, and the kinds of 14 phenolic compounds of the analyte are shown in Table 3 below. The analysis conditions of torque rape are shown in Table 4 below.

14 kinds of phenolic compounds One Syringic acid 6 Gallic acid 11 kaempferol 2 caffeic acid 7 Quercetin 12 Ferulic acid 3 4-hydroxy benzoic acid 8 protocatecuic acid 13 Vanillin acid 4 chlorogeic acid 9 Rutin 14 Gentisic acid 5 Vanillic aicd 10 P-coumaric acid

As a result, as shown in Table 5, the total polyphenol content in the hwangchil-kim of the present invention was found to be contained in a much higher content than the general laver of the control group, and the antioxidant activity was also shown to be superior to that of the general laver. See Table 6 and FIG. 2).

In addition, as a result of analysis of the content of 14 kinds of phenolic compounds contained in the hwangchilkim of the present invention, as shown in Table 7, the content of chlorogenic acid, Vanillin acid, Gallic acid, Quercetin, protocatecuic acid, P-coumaric acid and kaempferol Compared with the control seaweed, it was shown that the amount of the present invention was significantly higher in the Hwangchil Kim, and the Hwangchil-Gim 20% contained much higher phenolic compound than the Hwangchil-Gim 10%. For reference, the chlorogenic acid is known to have the effect of inhibiting the production of lipid lipids and cholesterol biosynthesis, Vanillin acid is known to have an antioxidant effect and anti-inflammatory effect, the Gallic acid has a hemostatic action, antioxidant effect, anti-obesity It is known that anti-hypertension, anti-inflammatory, antibacterial, glycemic control, dyslipidemia and liver function protection effect, the protocatecuic acid is known to have an antioxidant effect, anti-inflammatory effect and anti-tumor effect, the kaempferol has an antioxidant effect, It is known that there is an arteriosclerosis prevention and anti-cancer effect, and the P-coumaric acid is known to have an inhibitory effect on the production of melanin in the cells, and Hwangchil-kim which is prepared by the method of the present invention containing a large amount of these components is described above. It can be expected to be able to exert useful physiological activity in the body.

Through the above results, the inventors of the present invention, the Hwangchil kimchi prepared by the method of the present invention, specifically, seasoning laver prepared by coating with a hwangchil component contains a large amount of phenolic compounds useful to the human body compared to the general laver to further promote the health of consumers It could be beneficial.

So far I looked at the center of the preferred embodiment for the present invention. Those skilled in the art will appreciate that the present invention can be implemented in a modified form without departing from the essential features of the present invention. Therefore, the disclosed embodiments should be considered in descriptive sense only and not for purposes of limitation. The scope of the present invention is shown in the claims rather than the foregoing description, and all differences within the scope will be construed as being included in the present invention.

Claims (7)

(a) washing and drying the leaves, branches and stems of the yellow lacquer tree;
(b) cutting the leaves, branches, and stems of dried yellow lacquer tree to 2 cm;
(c) placing the leaves, branches, and stems of the shredded hwangchil in a container and fermenting for 6 hours;
(d) adding water to the leaves, branches and stems of the fermented yellow lacquer tree and heating to obtain a hot water extract of the yellow lacquer tree;
(e) preparing a seasoning liquid by adding olive oil, perilla oil, sesame oil and sun salt to the hot water extract of the Hwangchil tree; And
(f) coating the seasoning solution into steam;
The addition of water in the step (d) is added 10 times the total weight of the leaves, branches and stems of the shredded hwangchil wood,
In step (d), the heating is performed at a temperature of 125 ° C. for 12 hours,
In the step (e) Hwangchil wood hot water extract: olive oil: perilla oil: sesame oil is characterized in that the mixture of 10.4% by weight: 74.5% by weight: 5.6% by weight: 9.5% by weight, respectively,
Method for preparing seasoned seaweed using yellow lacquer extract. delete delete delete The method of claim 1,
In the step (f), the coating is characterized in that the coating containing the mixture containing the Hwangchil wood hot water extract. The method of claim 1,
After the coating step of step (f), further comprising the step of baking the laver coated with a mixture containing the Hwangchil wood hot water extract at a temperature of 270 ~ 320 ℃. delete

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