KR102230798B1 - Fermented dried laver and its manufacturing method - Google Patents

Abstract

The present invention relates to fermented laver and a method for manufacturing the same. According to the present invention, provided is a method for manufacturing fermented laver, comprising: a pre-treatment step of pre-treating raw laver; a washing step of washing the pre-treated raw laver; a fermentation step of obtaining a fermented laver product by adding a lactic acid bacteria mixture to the washed raw laver, followed by fermentation; a forming step of forming the fermented laver product; and a drying step of drying the formed fermented laver product to manufacture into fermented laver. The present invention also provides fermented laver manufactured thereby.

Description

Fermented dried laver and its manufacturing method {Fermented dried laver and its manufacturing method}

The present invention relates to a fermented laver and its manufacturing method, and more particularly, by fermenting laver raw material to produce laver, it is possible to improve the antioxidant effect of laver, and to improve the functionality, storage properties, and preference of fermented laver and its manufacture. It's about the method.

Laver, which is commonly eaten by Koreans as a side dish for rice, is made using laver, which is also called haetae, and grows attached to the reef of the sea like moss.

The raw laver is 14-25 cm long and 5-12 cm wide, and the body is long oval-shaped or egg-shaped like a string, with wrinkles on the edges, the upper part of the body is reddish brown, and the lower part is bluish green.

In general, raw laver is a food that has the highest protein content and is also rich in vitamins among seaweeds. The content of vitamin A in raw laver is much higher than that of potatoes, and the content of vitamin B12 is higher than that of other foods. Vitamin B group, especially vitamin B12, is a cranial nerve nutrient and is rarely detected in vegetables, and the daily requirement can be satisfied by ingesting 3 dried laver. In addition, raw laver is much higher than other edible algae in terms of the content of phospholipids and choline. Compared to seaweed, raw laver contains about three times more taurine.

Recently, as interest in health has increased, various foods such as green tea, shiitake mushrooms, and Molokia are added to grilled laver. Korean Patent Registration No. 10-0346509 (a method for producing curry flavored seasoned laver) is disclosed as a prior art.

However, development of foods that enhance nutritional properties using only raw laver is insufficient.

On the other hand, lactic acid bacteria refers to microorganisms that generate lactic acid by decomposing sugars such as glucose, and has a characteristic that coexists relatively well with other microorganisms. In addition, it is an important microorganism that lives in the intestine of mammals and is used as an intestinal agent by preventing abnormal fermentation by various bacteria. It is a Gram-positive bacterium, and it is a pain anaerobic or anaerobic. There is no motility, most of them are catalase-negative, and growth requires various vitamins, amino acids, and certain kinds of peptides.

These lactic acid bacteria have been scientifically proven to improve abnormal fermentation in the intestine, maintain normal colonies in the intestine, detoxify toxic substances produced by intestinal spoilage bacteria, improve diarrhea and constipation, and enhance immune function and anticancer effect. In addition, it has been reported that vitamin B12, folic acid, nicin, and physiologically active substances produced by lactic acid bacteria during culture have direct and indirect effects on our health, such as inhibiting the growth of intestinal spoilage bacteria. In particular, it was found that cholesterol and fat-lowering effects appeared in animals and humans according to the regular use of lactic acid bacteria. In addition, lactic acid produced by lactic acid fermentation has the property of inhibiting the growth of pathogens and harmful bacteria, and is therefore used in food manufacturing.

Therefore, it is intended to develop a technology that can improve the quality of laver, such as nutritional and storage properties, by fermenting laver using lactic acid bacteria.

In order to solve the above problems, the present invention provides a fermented laver and a method for manufacturing the same, which can improve the antioxidant effect of laver and improve functionality, storage properties, and preference by fermenting the laver raw material to produce dried laver. There is a purpose.

In order to solve the above problems, a method of manufacturing fermented laver according to an embodiment of the present invention includes a pretreatment step of pretreating raw laver; A washing step of washing the pretreated raw laver; A fermentation step of fermenting the washed laver by adding a lactic acid bacteria mixture to the raw laver to obtain a fermented laver; It is possible to provide a method for producing fermented laver comprising a forming step of forming the fermented laver and a drying step of drying the fermented laver to prepare fermented laver.

Here, the pretreatment step is a mixing step of mixing seaweed and seaweed; A foreign material removal step of selecting and removing foreign materials from the seaweed raw material; It may include a cutting step of cutting the raw laver and a dehydration step of dehydrating seawater to obtain dehydrated laver raw.

In addition, the lactic acid bacteria mixture is a mixture of two or more of Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus acidophilus. It is characterized by one thing.

In addition, the fermentation step is characterized in that fermentation is performed by adding 2.0 to 3.0% of the lactic acid bacteria mixture to the washed laver raw.

In addition, the fermentation step is characterized in that fermentation is performed by adding a mixture of lactic acid bacteria to the washed raw laver and stirring at 8 to 15° C. for 12 to 36 hours at 80 to 120 rpm.

In addition, the drying step is characterized in that the molded laver fermentation product is dried at 35 to 40° C. for 20 to 24 hours to produce fermented laver.

In addition, it is possible to provide a fermented laver manufactured by the method for manufacturing fermented laver according to an embodiment of the present invention.

The fermented laver and its manufacturing method according to an embodiment of the present invention as described above can improve the antioxidant effect of laver by fermenting the laver raw material to make dried laver, and improve functionality, storage properties, and preference.

1 is a flow chart schematically showing a method of manufacturing fermented laver according to an embodiment of the present invention.
2 is a flowchart sequentially showing step S1 of FIG. 1;

Hereinafter, the description of the present invention with reference to the drawings is not limited to a specific embodiment, and various transformations may be applied and various embodiments may be provided. In addition, the content described below should be understood to include all conversions, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various elements, and their meanings are not limited, and are used only for the purpose of distinguishing one element from other elements.

The same reference numbers used throughout this specification denote the same elements.

Singular expressions used in the present invention include plural expressions unless the context clearly indicates otherwise. In addition, terms such as "comprise", "include" or "have" described below are intended to designate the presence of features, numbers, steps, actions, components, parts, or combinations thereof described in the specification. It is to be construed and not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 and 2 attached thereto.

1 is a flow chart showing a method of manufacturing fermented laver according to an embodiment of the present invention.

Referring to FIG. 1, a method of manufacturing fermented laver according to an embodiment of the present invention includes a pretreatment step (S10), a washing step (S20), a fermentation step (S30), a forming step (S40), and a drying step (S50). can do.

Referring to Figure 2, the pretreatment step (S10) is a step of pretreating the raw laver, and may include a mixing step (S100), a foreign substance removing step (S101), a cutting step (S102), and a dehydration step (S103).

The mixing step (S100) may be mixed by putting seaweed and seawater in a weight ratio of 1:1 in a tank. Here, the weight ratio of seaweed and seawater is preferably made as described above, but is not limited thereto.

Mixing seawater with seaweed is to make it easier to remove foreign substances, while maintaining a fresher state of the seaweed.

The foreign matter removing step (S101) may be removed by selecting foreign matter of the seaweed mixed with seawater in step S100.

Cutting step (S102) after step S101, it is possible to cut the raw laver from which foreign matters have been removed. This is suitable for molding into a laver shape and is intended to facilitate fermentation. At this time, it is preferable to cut the raw laver to about 1 cm, but is not limited thereto.

In the dehydration step (S103), after the step S102, seawater is removed from the tank to obtain dehydrated laver.

The washing step (S20) can be made into a clean state that can be consumed by washing the raw laver pretreated in step S10, removing saltiness of the raw laver and removing impurities. At this time, the washing of the raw laver may be made with fresh water such as groundwater or purified water, and it is preferable that it is performed three or more times, but is not limited thereto.

In the fermentation step (S30), a fermented laver can be obtained by fermenting by adding a lactic acid bacteria mixture to the raw laver washed in step S20.

The lactic acid bacteria mixture used here is Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus acidophilus, but two or more of them may be , Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei, and Lactobacillus acidophilus are all mixed in terms of fermentation efficiency May be most desirable considering

Lactobacillus plantarum (Lactobacillus plantarum) is a strain that leads the lactic fermentation of kimchi, it can help in the proliferation of lactic acid bacteria and suppression of harmful bacteria, and has excellent immunity enhancing ability. Produces bacteriocin, such as plantaricin, which has antibacterial activity, and can absorb and metabolize various sugars and peptides in the intestine.

Lactobacillus bulgaricus is an anaerobic strain characterized by lack of motility and gelatin liquefaction power.It can help in proliferation of lactic acid bacteria and inhibit harmful bacteria, and can prevent spoilage by pathogenic bacteria parasitic in the intestine. In this case, it is possible to maintain an appropriate balance of microorganisms in the intestine.

Lactobacillus casei (Lactobacillus casei) is an anaerobic microorganism and is a strain mainly used in the manufacture of liquid yogurt, and is a temporary fixative, not visceral lactic acid bacteria. It has excellent anticancer effect and immune enhancing function, goes to the small intestine without being killed by digestive juices in the human body, normalizes the colony in the small intestine, reduces milk intolerance, and can help intestinal action and digestion.

Lactobacillus acidophilus is a stick-shaped lactic acid bacillus, which reduces abdominal pain caused by irritable bowel syndrome, has intestinal activity, anticancer effect, lowers blood cholesterol, and synthesizes vitamin B groups. It has the effect of excreting pathogens and carcinogens that cause intestinal disease out of the body.

By fermenting the raw laver by mixing these four types of lactic acid bacteria, it is possible to obtain more excellent fermentation efficiency for the raw laver.

In the preparation of the lactic acid bacteria mixture, two or more of the above four types of lactic acid bacteria are dissolved in distilled water in a clean bench, and then inoculated into the prepared Agar medium through sterilized platinum teeth, and grown in an incubator according to each growth temperature. The grown lactic acid bacteria are inoculated into each liquid medium (MRS broth), sealed with foil, resealed with parafilm, placed in a shaking incubator, and cultured for 3 to 5 days. It may consist of mixing the cultured lactic acid bacteria into a stainless fermentation tank and culturing them for 3 to 5 days while the bubbler is operated. However, it is not limited thereto.

More specifically, in step S30, the washed raw laver may be mixed with fresh water in a weight ratio of 1: 0.8 to 1.2, and may be mixed in a weight ratio of 1:1, but is not limited thereto.

When the weight ratio of raw laver and fresh water is out of the above range, the growth conditions for the strain of the lactic acid bacteria mixture may not be active, but fermentation may not be performed well, so it is preferable that the raw laver and fresh water are mixed in the same weight ratio as described above.

In addition, in step S30, a mixture of lactic acid bacteria may be added in an amount of 2.0 to 3.0%, and a mixture of lactic acid bacteria may be added in an amount of 2.5%, but is not limited thereto.

At this time, if less than 2.0% of the lactic acid bacteria mixture is added, the fermentation of the laver proceeds less and the quality of the fermented laver may deteriorate. It occurs, and accordingly, moldability, taste, etc. may be deteriorated, and thus the completeness of the product may be deteriorated.

In addition, step S30 may be fermented by stirring at 80 to 120 rpm for 12 to 36 hours at 8 to 15°C after adding the lactic acid bacteria mixture, and fermentation is preferably performed at 100 rpm at 10°C for 24 hours.

At this time, if the fermentation temperature is less than 10 ℃ fermentation does not occur well, if the fermentation temperature exceeds 15 ℃ may cause spoilage of laver.

In addition, if the fermentation time is less than 12 hours, fermentation may not be sufficiently performed, and if the fermentation time exceeds 36 hours, the number of lactic acid bacteria does not increase, but the working time may be too long, which may be inefficient.

In addition, if the fermentation stirring speed (rotation speed) is less than 80 rpm, the fermentation efficiency may decrease, and if it exceeds 120 rpm, the time for the lactic acid bacteria of the lactic acid bacteria mixture to react with the raw laver is shortened, and the cultivation speed of the lactic acid bacteria itself may be inhibited.

In this way, by not using the raw laver as it is, but using it as a fermented product and using it to manufacture laver, it is possible to manufacture laver with improved antioxidant effect and improved storage properties. In addition, laver having an appropriate saltiness can be prepared, so that seasonings such as salt are not required. In addition, you can get the effect of ingestion of lactic acid bacteria.

In the forming step (S40), the fermented laver prepared in step S30 may be molded into a laver shape. Molding can be accomplished by thinly spreading and filling the laver fermented product in a molding mold.

In addition, in step S40, a process of pressing the molded laver fermentation may be additionally performed. This is a process for improving the thickness and color of the fermented laver to be manufactured, and the fermented laver can be made thinner by pressing the fermented laver. Through this, the texture of seaweed can also be improved.

The drying step (S50) may be prepared as a final fermented laver by drying the laver fermented product formed in step S40.

In step S50, the fermented laver may be dried at 35 to 40°C for 20 to 24 hours, more preferably at 37°C for 24 hours.

At this time, if the drying temperature is less than 35°C, drying may not be completed or the drying time may be too long, and if the drying temperature is higher than 40°C, the shape may be wrinkled or some lactic acid bacteria may be killed in the drying process.

In addition, if the drying time is less than 20 hours, the quality of the product may be deteriorated due to insufficient drying. If the drying time is longer than 24 hours, the product is sufficiently dried and the difference in the number of lactic acid bacteria is not large, so only the working time may be long, which may be inefficient.

In addition, the method of manufacturing fermented laver according to an embodiment of the present invention may further include an addition step (not shown) before the forming step (S40).

The addition step may be mixed by adding the gompi decomposition product to the fermented laver. This is to improve the storage properties of the fermented laver through the decomposition product of Gompi, and to be formed by mixing with the fermented laver to form a thinner thickness of the fermented laver.

Gompi decomposition product is prepared by decomposing a strain by adding a strain to a mixture of gompi powder and water, and contains abundant polyphenols and flavonoids, and can improve the storage properties of fermented laver. In addition, it is mixed with the fermented laver so that the fermented laver can be thinner during molding.

Specifically, the gompi decomposition product can be prepared by adding 0.1 to 3% strain to a mixture of gompi powder and water and decomposing at 8 to 15°C for 12 to 36 hours.

Here, the strain may include Bacillus amyloliquefaciens and Bacillus subtilis.

When the content of the strain is out of the above range, the decomposition efficiency may be lowered, so it is preferable that the strain is added in the above range.

The thus-prepared gompi decomposition product may be added 5 to 15 parts by weight to 100 parts by weight of the fermented laver in the addition step, more preferably 10 parts by weight, but is not limited thereto.

If the decomposition product is less than 5 parts by weight, the effect of improving storage properties may be insufficient, and if it exceeds 15 parts by weight, the moldability may be lowered and the quality of the product may be deteriorated.

It is possible to provide a fermented laver manufactured by the method for manufacturing fermented laver as described above.

As described above, the fermented laver and its manufacturing method according to an embodiment of the present invention can improve the antioxidant effect of laver by fermenting the laver raw material to produce dried laver, and improve functionality, storage properties, and palatability. .

Hereinafter, the fermented laver and its manufacturing method of the present invention will be described in detail through Examples, Comparative Examples, and Experimental Examples.

The experimental examples to be carried out are provided to aid in understanding, and the scope of the present invention is not limited to the following experimental examples only to illustrate the present invention.

[ Example ]

[Example 1]

After washing the pretreated raw laver, water was added in a weight ratio of 1:1 to the washed laver plant, inoculated with a lactic acid bacteria mixture at 2.5%, and fermented at 10° C. for 24 hours at 100 rpm to prepare a laver fermentation product. The prepared fermented laver was molded and dried to prepare fermented laver.

[Example 2]

Fermented laver was prepared in the same manner as in Example 1, except that the fermented laver was pressurized during molding.

[Example 3]

A fermented laver was prepared in the same manner as in Example 1, except that 10 parts by weight of a gompi decomposition product was added to 100 parts by weight of the fermented laver before molding and mixed.

[Comparative Example]

Commercially available laver was used.

[ Experimental example One] Fermented laver Lactobacillus identification

In order to confirm the lactic acid bacteria in fermented laver, the number of lactic acid bacteria in Example 1 was analyzed. The results are shown in Table 1 below.

Number of lactic acid bacteria (CFU/g) Example 1 7.3×10 ⁹

As can be seen from Table 1, it was confirmed that the number of lactic acid bacteria in Example 1 was 7.3×10 ^9. In this way, fermented laver (Example 1) contains lactic acid bacteria, and it was determined that it could provide an effect according to the lactic acid bacteria.

[ Experimental example 2] Fermented laver Checking the antioxidant effect

In order to confirm the effect of improving the antioxidant function of fermented laver, the total flavonoid contents of Example 1 and Comparative Example were analyzed. The results are shown in Table 2 below.

Total flavonoid content (㎍/mL) Example 1 269.52±2.60 Comparative example 148.82±0.14

As can be seen from Table 2, it was confirmed that the total flavonoid content of Example 1 was higher than that of the Comparative Example. Therefore, it was judged that the antioxidant effect of Example 1 (fermented laver) was improved by fermentation of raw laver .

[ Experimental example 3] Sensory evaluation

Sensory tests of Examples 1 to 3 and Comparative Examples were performed.

In Examples 1 to 3 and Comparative Examples, 10 consumers (5 females and 5 males) with sensory evaluation experience were selected and divided into color, aroma, texture, taste, and preference. Quantitative Descriptive Analysis: QDA ).

The sensory test was conducted on a 5-point scale (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The results are shown in Table 3 below.

The intake of beverages or foods other than water, brushing teeth, and the use of mouthwash were avoided from 1 hour before the evaluation, and the use of cosmetics or perfumes with strong scents was prohibited.

In addition, after ingesting one and evaluating, be sure to rinse the mouth with water and then take the other to evaluate.

Color incense Texture flavor Preference Example 1 3.8 4.2 3.7 4.3 3.9 Example 2 4.0 4.2 4.3 4.2 4.2 Example 3 4.2 4.0 4.2 4.1 4.2 Comparative example 4.1 3.8 4.0 3.5 3.7

As can be seen from Table 3, it was confirmed that Examples 1 to 3 received superior scores in the aroma, taste, and preference items than the Comparative Example. However, the color and texture of Example 1 were slightly lower than those of the Comparative Example. However, it was confirmed that the color and texture of Examples 2 and 3, which were improved by pressing (automation) or gomskin decomposition products, received higher scores than those of Comparative Examples.

The embodiments of the present invention have been described above with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You can understand. Accordingly, the embodiments described above are illustrative and non-limiting in all respects.

Claims (7)

Pre-treatment step of pre-treating the raw laver;
A washing step of washing the pretreated raw laver;
Fermentation step of fermenting the washed laver by adding a lactic acid bacteria mixture to the raw laver to obtain fermented laver;
A forming step of forming the fermented laver product, and
Including a drying step of drying the molded laver fermented product to produce fermented laver,
The lactic acid bacteria mixture,
It is a mixture of Lactobacillus plantarum, Lactobacillus bulgaricus, Lactobacillus casei and Lactobacillus acidophilus,
The fermentation step,
The washed laver was fermented by adding 2.0 to 3.0% of a mixture of lactic acid bacteria and stirring at 8 to 15° C. for 12 to 36 hours at 80 to 120 rpm,
The molding step,
The process of pressurizing the molded laver fermentation proceeds additionally,
Before the forming step,
Further comprising an addition step of mixing by adding a gompi decomposition product to the fermented laver,
The gompi decomposition product,
A method for producing fermented laver, characterized in that it is prepared by decomposing a strain by adding a strain to a mixture of gompi powder and water.
The method of claim 1,
The pretreatment step,
Mixing step of mixing seaweed and seawater;
Foreign matter removal step of selecting and removing foreign matter from the seaweed raw material;
A cutting step of cutting the seaweed raw and
A method for producing fermented laver comprising a dehydration step of dehydrating seawater to obtain dehydrated laver raw material.
delete delete delete The method of claim 1,
The drying step,
A method for producing fermented laver, characterized in that the molded laver fermentation product is dried at 35 to 40°C for 20 to 24 hours to produce fermented laver.
Fermented laver prepared by the manufacturing method of any one of claims 1, 2 and 6.

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