KR102239777B1 - Method of drying laver and laver produced using it - Google Patents

Abstract

The present invention relates to a method for drying laver and to a laver produced using the same. A method of drying laver according to an embodiment of the present invention includes a subdividing step of subdividing the seaweed into a predetermined size according to a predetermined range through a discharge valve in a tank containing the seaweed mixed with fresh water and minced seaweed; A transfer step of spreading the seaweed subdivided in the subdividing step into a predetermined size on a drying foot and moving it to a dryer; And an infrared drying step of drying with infrared rays while tracking the steam transferred in the conveying step.

Description

Drying method of laver and laver produced using it {METHOD OF DRYING LAVER AND LAVER PRODUCED USING IT}

The present invention relates to a method of drying laver and laver produced using the same. In more detail, it is to provide a method of drying laver that can reduce energy use compared to the hot air drying method, while improving the inherent flavor of laver. Through this, it is possible to produce laver with better flavor and texture while reducing energy consumption.

The raw laver is produced from October to April every year, and it changes easily after harvesting and is usually processed directly into dried laver. When the plant is changed, it becomes reddish, but in this state, the pigment protein contained in the plant is lost and cannot be used. Laver is usually made into dried laver by collecting raw herbs (fresh herbs), washing, removing foreign substances, crushing (slicing), and then shaping and drying them in a laver or balsam.

Most of the dried laver is distributed as it is or in the form of seasoned laver baked with cooking oil, sesame oil, and sodium added. Seasoned laver is used as a side dish, and dried laver is also mostly grilled and eaten as a side dish.

In other words, these laver are mainly molded in a square shape, dried, and distributed, and the dried laver is processed into seasoned laver (sealed laver after applying oil, sprinkled with salt, and then baked with heat), or used as an ingredient for laver as it is dried laver. It is common for consumers to consume.

In general, dry seaweed is produced by separating the dried seaweed from the seaweed after thinly spreading and drying the seaweed made by mixing it with water after finely slicing the seaweed harvested from the farm. In recent years, a Haitai dryer has been developed and used to save labor and increase production. Such a Haitai dryer is a laver forming unit that spreads the shredded seaweed thinly on the foot, a dehydration unit that pressurizes and dehydrates the formed laver, and dry dehydrated laver. Usually, it is composed of a drying unit to separate the dried laver from the dried laver and a stripping unit to separate the dried laver from the foot, and the chain with multiple foot pads is circulated according to the above process to produce dry laver.

Looking at the process of producing dried laver as described above, a general production method of dried laver includes a forming step, a drying step, and a laver separation step.

Specifically, the shaping step is a step in which the raw herbs collected from the sea are minced into a predetermined size, mixed with water, and then thinly spread on the foot in a predetermined shape (square shape, etc.). The drying step is the step of drying the laver spread on the feet through the shaping step.

The laver separation step is the step of separating the dried laver from the feet through the drying step. The foot length used in the production of dried laver is a piece of thin rods (mainly made of synthetic resin, and sometimes made of wood) in the form of a foot, and generally has a square shape.

The conventional dried laver production method has high production costs and difficulties in mass production, so Korea Utility Model Registration No. 20-0277920, Korea Utility Model Registration No. 20-0295361, Korea Utility Model Registration No. 20-0255590, and Korea Utility Model Registration Devices for mass production of dried laver, such as No. 20-292229, have been devised, and some of them are actually being used.

In the conventional dry laver production device for mass production of dried laver, the foot installation body (1) is placed in a chain having a caterpillar shape, and is installed on the foot installation body (1) and the foot installation body (1) along a set path. It has a foot movement means that allows the foot to move.

It has a molding means that removes foreign substances through the washing process, is shredded into small sizes, and spreads the raw grass mixed with water on the above-described foot pad (2). And it has a dehydration means for removing a large amount of water located on the foot by pressing the raw grass spread on the foot pad through the molding process with a sponge or the like. In addition, it has a drying means for drying by hot air in the process of moving the molded and dehydrated roots on the feet along with the feet.

It is common that the above-described foot moving means is such that the foot is moved horizontally until it passes through the initial shaping step and the dewatering means, and is moved to an erect state when passing through the drying means.

This is because when passing through the drying means, the feet fixed to the feet installation body 1 located in the front and the feet fixed on the feet installation body 1 located in the rear are moved close to each other (usually maintaining an interval of about 1 cm). This is to ensure long exposure to hot air.

In other words, the raw grass passed through the dehydration means is moved to an erected state with an interval of about 1 cm, and the hot air blown is moved between the raw grass and the raw grass so that drying is achieved.Through this hot air, sufficient drying (drying in a dry laver state) Since it takes a considerable amount of time to achieve the raw material, it is necessary to expose the raw material to the hot air for a long time, and because there is a need to reduce the size of the drying means, the raw material is moved to an erect state.

As described above, as the grass and the grass are moved to an erected state with an interval of about 1 cm, they slowly pass through the drying means, and in the process, in order to dry, one dried laver production device has thousands to tens of thousands of feet installed. It has a circulating form (installed on the foot installation body (1), which is a component of the dried laver production device).

For mass production of dried laver as described above, it is common to produce laver by natural drying or hot air drying while using baljang. In particular, hot air drying is common. In the case of such hot air drying, there is a problem that not only a considerable amount of energy is consumed, but also energy and time are taken considerably by preheating to circulate one process.

In addition, in the case of hot air drying, there is a problem that it is difficult to preserve by maximizing the inherent taste and flavor of laver. Accordingly, a new drying method is needed within the laver production process that produces dried laver from water in order to further increase the production efficiency of dried laver, while reducing energy, and to further enhance the unique flavor and texture of laver. .

Since the above-described prior art is based on a hot air drying method, it is different from the problem recognized in the present invention, and has a means limitation in that the problem recognized in the present invention cannot be solved due to the difference in the problem solving principle.

KR 20-0277920 Y1 KR 20-0295361 Y1 KR 20-0255590 Y1 KR 20-292229 Y1

It is an object of the present invention to produce dry laver with high energy efficiency compared to the conventional hot air drying method in the drying step of the water laver for producing dried laver, and the production speed is much faster than the conventional natural drying method, so that the process efficiency is high. It is to provide a method of drying laver.

An object of the present invention is to maintain the taste of dried laver produced through the drying method of laver more uniformly, and to maintain the original flavor and texture of dried laver as much as possible without deteriorating it in the drying step of laver. It is to provide dry laver having superior flavor and texture compared to the method by hot air drying.

An object of the present invention is to increase energy efficiency through the drying method of laver, to improve the flavor and texture of the laver produced therethrough, and to provide laver with improved product uniformity.

In order to achieve the above object, the method for drying laver according to an embodiment of the present invention is to obtain a constant size according to a predetermined range through a discharge valve in a tank containing a laver mixed with fresh water and minced laver. Subdivision step of subdividing; A transfer step of spreading the seaweed subdivided in the subdividing step into a predetermined size on a drying foot and moving it to a dryer; And an infrared drying step of drying with infrared rays while tracking the steam transferred in the transfer step.

In the drying method of the laver, the infrared drying step may be to predict information including the moisture content and state information of the dried laver and adjust the drying conditions according to a predetermined range.

In the drying method of the laver, prior to the subdividing step, a washing step of removing and washing the brine while mincing the raw laver and mixing it with fresh water; Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed shredded through the washing step; Water-gim weight measurement step of measuring the weight of the water in the tank; The measuring step further includes an estimating step of estimating the density of laver contained in the water laver in the tank, and the subdividing step may be subdivided into a predetermined size according to a predetermined range according to a predicted value in the estimating step. .

In the drying method of the laver, the drying step may be to set the infrared drying condition in consideration of the density value of the laver estimated in the estimating step.

In the drying method of laver, it may be to perform a hot air drying step before the infrared drying step.

In the drying method of the laver, the infrared drying step may be to set the drying time in consideration of the internal air temperature and humidity, the external air temperature and humidity in which the process equipment is located.

The dried laver according to another embodiment of the present invention may be manufactured according to the drying method of laver.

Seasoned laver according to another embodiment of the present invention is prepared according to the drying method of the laver and seasoned.

Hereinafter, the present invention will be described in more detail.

A method of drying laver according to an embodiment of the present invention includes a subdividing step of subdividing the seaweed into a predetermined size according to a predetermined range through a discharge valve in a tank containing the seaweed mixed with fresh water and minced seaweed; A transfer step of spreading the seaweed subdivided in the subdividing step into a predetermined size on a drying foot and moving it to a dryer; And an infrared drying step of drying with infrared rays while tracking the steam transferred in the transfer step.

The subdivision step may be to adjust the amount of subdivision by adjusting a time for opening and closing the discharge valve of the tank containing the water based on the density value of the water vapor estimated in the estimating step.

In the case of the infrared drying step, it is possible to dry while following the transported laver while using infrared rays, and to maintain the taste and flavor of laver high. In addition, when the infrared drying method is used in the second drying step after the first drying, energy efficiency can be greatly increased.

Preferably, the drying method of the laver further includes a sensing step of measuring the internal air temperature and humidity in which the dried laver production facility is located, and the external air temperature and humidity outside the production facility, and the drying step includes the sensed information It may be to set the infrared drying time by utilizing.

In the sensing step, the process facility refers to a space in which a facility for producing laver is located, and the interior refers to an indoor space in which the facility is located. On the other hand, the outside means a space outside the interior where the facility is located, that is, an outdoor space.

In the sensing step, the temperature and humidity of the beet air not only directly affect the quality of the produced laver, but also significantly affect the thermal efficiency of the dryer in the drying step. Therefore, in the case of measuring the temperature and humidity of the beet, the conditions of the drying step can be adjusted based on the measured values, so that the quality of the dried laver produced is kept constant, and the thermal efficiency of the drying step can be greatly increased. There will be.

On the other hand, in the sensing step, the temperature and humidity of the outside air are not conditions that directly affect the quality of laver, but in the case of hot air drying, the temperature of the room is significantly increased and the humidity is significantly lowered. The difference results in significant heat loss. Therefore, when the drying conditions are set in consideration of the temperature and humidity conditions of the outside air, the energy efficiency of the drying step can be greatly increased.

The infrared drying step is set in consideration of the temperature and humidity conditions of the outside and inside air, and through this, the flavor and flavor of the seaweed can be kept as high and uniform as possible. It can also show high energy efficiency.

In particular, in the case of infrared drying, energy efficiency is higher than that of general hot air drying. In addition, in the case of infrared drying optimized in consideration of the temperature and humidity conditions, the taste and flavor of seaweed are increased.

In the drying method of the laver, the infrared drying step may be to predict information including the moisture content and state information of the dried laver and adjust the drying conditions according to a predetermined range.

In the drying method of the laver, prior to the subdividing step, a washing step of removing and washing the brine while mincing the raw laver and mixing it with fresh water; Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed shredded through the washing step; Water-gim weight measurement step of measuring the weight of the water in the tank; The measuring step further includes an estimating step of estimating the density of laver contained in the water laver in the tank, and the subdividing step may be subdivided into a predetermined size according to a predetermined range according to a value predicted in the estimating step. .

The washing step refers to a step of washing or washing and sterilizing the raw laver using fresh water in a state in which the raw laver and brine are mixed, while the salt water and fresh water are mixed with the use of the fresh water.

Water laver in the present invention refers to a state in which the raw material of shredded laver and fresh water are mixed. Therefore, the water laver manufacturing step means that the washing step is completed to create a state in which the raw laver and fresh water are mixed.

Through the measurement of the weight, the weight of the seaweed contained in the water seaweed may be measured.

The step of measuring the weight of seaweed refers to measuring the weight of the seaweed filled to a certain volume in the tank, and the weight and density of seaweed contained in the seaweed may be measured by measuring the total volume and weight of the seaweed filled in the tank. have. Based on the measured value, it is possible to predict the weight of the dried seaweed produced according to the subdivided size of the dried seaweed or the area spread on the dried seaweed.

Currently, the production process of seaweed is subdividing the seaweed contained in the tank according to empirical rules. It is determined whether the water seaweed divided on the drying feet is dried into dried seaweed having a density enough to be finally sold as a product through the drying process. In order to confirm, it can be known only after the subdivision step to the drying step is completed. In this case, there is a problem that considerable time and energy are consumed to proceed to the drying step. Therefore, if the amount of water laver is incorrectly determined at the beginning, the amount of laver that cannot be sold as a product ranges from thousands to tens of thousands of sheets.

Therefore, the above problem can be solved when the density of the dried laver is finally estimated by estimating the density of laver contained in the laver according to the measurement of the weight of the bite and the step of estimating.

Preferably, the mass of laver included in the water laver may be calculated and estimated by the following [Equation 1].

[Equation 1]

(In Equation 1 above, W _A is the weight of laver in the tank [based on dry laver], x is the standard specific gravity of dried laver, y is the specific gravity of fresh water according to the water temperature, U is the total volume of water in the tank, and T is the tank. It's the total mass of my bite.)

In addition, the mass value of one dried laver sheet prepared by drying based on the estimated mass of dried laver in the tank containing the water laver of [Equation 1] can be estimated through [Equation 2] below.

[Equation 2]

(In Equation 2, S is the estimated mass of one dry laver after the drying step is completed, N is the correction variable determined from 0.87 to 1.24, M is the standard area of dry laver, and R is the standard thickness of dry laver.)

In the case of [Equation 1] and [Equation 2], the total volume and mass of the water laver in the tank may be measured, and the weight of one dried laver finally produced may be measured.

In addition, the variable is a value obtained by comparing the mass and the estimated value of one actually completed dried laver 100 times, and in the case of [Equation 2] above, the error range does not exceed the variable N. In addition, an error in the weight value of actually produced dried laver may be eliminated by adjusting the variable value of N through a correction step to be described later.

The subdividing step may be subdividing an amount of dried laver in a tank containing water according to a predetermined range based on the density of laver estimated in the estimating step. In addition, the present invention is not limited thereto, and the criteria and methods for subdividing dried laver are defined as including all methods that can be used by those with ordinary knowledge in the relevant field.

For example, it may be subdivided by adjusting the time interval for opening and closing the discharge valve of the tank containing steam. However, it is not limited thereto. In addition, the time interval for adjusting the discharge valve is intended to include all ranges that can be used by those of ordinary skill in the relevant field.

The drying feet in the present invention are used to unfold and dry the water laver, and it is defined as including all forms that can be used by those with ordinary knowledge in the field, regardless of the form of cardboard or mold.

In the drying method of the laver, the infrared drying step may be to set the infrared drying condition in consideration of the density value of the laver estimated in the estimating step.

In the drying method of laver, it may be to perform a hot air drying step before the infrared drying step. That is, the infrared drying step may be a first drying step of natural drying or hot air drying, and a second drying step of drying while tracking the laver spread on the drying feet transferred after the first drying step.

Preferably, the primary drying is by hot air drying, the secondary drying is by hot air drying, and the secondary drying time may be set within 9 minutes according to the range of [Equation 4] below.

[Equation 4]

(In Equation 4, the DR is the infrared drying time per sheet of laver, and the effective range is 0.5 to 9 (min), wherein S is the estimated mass of one dried laver, I ₁ is a temperature coefficient of 0.88 to 1.2, I ₂ is a humidity coefficient of 0.64 to 1.32, T _A is a measurement of indoor temperature, T _B is a measurement of outdoor temperature, f _A is a measurement of indoor humidity, f _B is a measurement of outdoor humidity , D relates to a seasonal variable from 1 to 1.8.)

When the time according to [Equation 4] exceeds 9 minutes, the effective drying time is not adjusted according to the above equation.

I ₁ and I ₂ are values obtained through the form of dried laver actually obtained through the repetitive infrared secondary drying method, and in the actual process, secondary drying is performed by the infrared drying method in the step of setting the initial cycle of the process. A specific value can be determined in the above range by looking at the humidity and drying form of the dried laver produced.

D is for a seasonal variable and is a value obtained through the form of dried laver actually obtained while performing the infrared secondary drying method repetitively for each season.In the actual process, in the step of setting the first cycle of the process, the corresponding process equipment is located. According to the seasonal characteristics of the region, secondary drying is performed using the infrared drying method, and a specific value can be determined within the above range by looking at the humidity and drying type of the dried laver produced.

Preferably, it may further include an estimation correction step of predicting the weight of dried laver produced when drying by measuring the weight of laver spread on the drying feet after the subdividing step.

In the estimation correction step, a correction value may be applied by adjusting the value of the variable N in [Equation 2].

In the method of measuring the laver weight, it may further include a subdivision adjustment step of re-adjusting a time when the discharge valve of the tank is opened and closed in the subdividing step based on the weight value of dry seaweed predicted in the estimated correction step. have.

The subdivision adjustment step may be corrected by adjusting the subdivision amount by reflecting on the variable N of [Equation 2].

After the subdividing step, an image analysis step of taking a picture of the seaweed spread to a predetermined area on the drying feet and analyzing the photographed image to predict the weight prediction value of the dried seaweed may be further included.

In the image analysis step, the photographed seaweed spread on the drying feet is photographed and the photographed image is divided into fixed pixel divisions, the illuminance of each pixel value is expressed as an index, and then each pixel value is added and averaged by the total number of pixels, and the corresponding numerical value and The weight of dried laver produced through the actual drying step is compared and reflected in the variable N. According to the image analysis step, the variable N may be adjusted so that the estimated value almost coincides with the weight value of actually produced dried laver.

Preferably, in the image analysis step, a first image is photographed by irradiating blue light, a second image is photographed by irradiating yellow light, and a third image is photographed by irradiating red light. And, after generating a fourth image by infrared imaging, the average pixel illuminance value of the first image, the average pixel illuminance value of the second image, the average pixel illuminance value of the third image, and the pixel illuminance of the fourth image It may be to determine the variable N of [Equation 2] by applying the average value.

In general, no single species of laver plant is grown in laver farms, so harvested laver plants have a difference in their ratio, but various species of laver plants are mixed. Since the raw laver has a difference in color and a difference in actual thickness, it is a large cause of an error in the predicted value for the weight of dried laver.

Therefore, in the case of the image analysis step in the above range, the variable N may be adjusted to predict the weight of seaweed that is almost close to the actual weight of dried seaweed.

More preferably, in the image analysis step, the first image is photographed by irradiating blue light while it is spread to a predetermined area on the drying foot, a second image is photographed by irradiating yellow light, and a third image is irradiated with red light. After photographing an image and generating a fourth image by infrared photographing, a first illuminance value that is an average pixel illuminance value of the first image, a second illuminance value that is an average pixel illuminance value of the second image, and a pixel of the third image A third illuminance value, which is an average illuminance value, and a fourth illuminance value, which is an average pixel illuminance value of the fourth image, may be calculated, and a variable N of [Equation 2] may be determined according to [Equation 3] below.

[Equation 3]

(In Equation 3, a is a weight of 0.4 to 0.5, b is a weight of 0.1 to 0.2, c is a weight of 0.2 to 0.3, d is a weight of 0.05 to 0.15, H is a first illuminance value, B is a second illuminance value, Q is the third illuminance value, K is the fourth illuminance value, F is the illuminance value measured with the photographed image of the dry feet without steam, E is the correction constant 0.131, and P is converted and determined based on the pixel value of the photographed image. 0.8 to 1.2)

In Equation 3, the weights for each of the first to fourth illuminance values are values derived by inversely estimating the error range compared to the dried laver actually dried in the image analysis step. Since the value is significantly reduced, it is possible to estimate a value that closely matches the weight value of the dried laver produced.

In Equation 3, F is an illuminance value measured from an image obtained by photographing only the drying foot without steam, and may be photographed and measured in white light or red light.

In Equation 3, the correction constant E is a value obtained by repeatedly comparing the weight of dried laver produced through the actual drying step with the estimated value. If F is applied to the roughness value of the laver, and the correction constant E is included, The estimated weight error can be greatly reduced.

In Equation 3, P may be determined in the range of 0.8 to 1.2 based on the pixel value of the photographed image. In general, the higher the pixel value, the lower the range of the P value. This can be determined by selecting within the above range based on the pixel value and the initial value of the process facility by a person having ordinary knowledge in the relevant field in the initial setting stage of the process facility.

The method of measuring the laver weight further includes a correction step after the image analysis step, further applying a laver composition containing laver and hearing when the dried laver produced through the drying step is less than the predetermined weight range. It can be.

On the other hand, dry laver determines the quality of the product based on the thickness, not the weight, and a machine or person directly puts the cut and washed laver into the shaping frame, and uses a lot of moisture in the process of spreading it to a certain thickness. There is a problem that is difficult to produce due to its thickness.

Conventionally, there is a problem that thinly spread seaweed or thickly spread seaweed is disposed of due to poor marketability.

In other words, immediately after the production of a number of dried laver, the dried laver that was thinly spread or thickened depending on the thickness was already dried, so there was no room to improve the marketability anymore, and all of the dried laver was discarded.

In the present invention, a laver composition is provided in order to prevent such a problem, so that the laver composition according to the present invention can be sprayed in a thinly spread state to prepare dried laver to a certain thickness.

In other words, it is intended to prepare a dried laver having a constant thickness by sprinkling the laver composition according to an embodiment of the present invention in a state where the cut and washed laver raw material is put in a forming frame and spread to a uniform thickness.

At this time, if the simple washed and cut laver composition is simply sprinkled, it will not be easily combined with the laver seed that has been spread out on the mold during the drying process, and the part of the sprinkled laver composition will be revealed, resulting in a problem of poor marketability when produced as dry laver. have.

Accordingly, in the present invention, it is not confirmed that the thickness is compensated by sprinkling the laver after drying by easily combining with the laver seed that has been spread out on the shaping frame, and it is possible to provide dry laver having excellent marketability.

In addition, when ingesting laver, it is possible to provide functional laver as a functional ingredient by allowing additional active ingredients of natural extracts to be provided in addition to the active ingredients provided from laver.

In other words, it is intended to improve the marketability of dried laver so that it can be used in the aquaculture industry that produces dried laver.

If the laver composition according to an embodiment of the present invention is used, it is possible to manufacture dried laver having a certain marketability, as long as the weight of the amount of laver is not exceeded in the process of thinly blooming laver raw material in the forming frame in the manufacturing step of dried laver. do.

The laver composition for manufacturing dry laver having a uniform thickness according to an embodiment of the present invention includes the cut laver raw material, and in order to improve the adhesion with the laver raw material that has been thinly spread in advance on a molded frame, auditory extract and green laver It characterized in that it contains an extract.

That is, the auditory extract and the green laver extract are mixed with the cut laver raw grass and used as a laver composition, and the active ingredients contained in the auditory extract and the green laver extract can be provided to dried laver, as well as improved adhesion to the laver plant. By doing so, it is possible to prevent the problem of lack of marketability with the naked eye after the sprinkled seaweed composition to complement the thinly spread portion during the manufacture of dried seaweed.

That is, by the active ingredients contained in the auditory extract and the green laver extract, it is possible to improve the bonding strength between the raw laver and maintain the marketability of the finally prepared dried laver.

The laver raw material contained in the laver composition is used after cleaning the collected laver, dehydrating it, and cutting it.

When manufacturing dried laver using laver raw material, the washed laver raw vinegar is cut into suitable size, dehydrated, and dried.

However, the laver raw material used in the laver composition of the present invention is not laver for drying by putting it in a molded mold, but for sprinkling it on the molded laver, and should be cut into a very small size compared to the laver raw material used when manufacturing dried laver. .

Thus, the laver raw material used in the laver composition in the present invention is characterized in that it is cut into 5 to 10 mm in the length direction.

If it is cut to less than 5mm, the length of the laver plant is too short, and the bonding strength with the laver plant poured into the forming frame may be reduced, resulting in a problem that the laver breaks even with weak force after drying.If the length exceeds 10 mm, the length of the laver plant is too short. It is long and the condition of finally manufactured dried laver may cause a problem of lack of marketability with the naked eye.

It characterized in that it comprises a hearing extract and a greenery extract in the cut laver raw grass.

Codium fragile, a type of algae, is a green plant (green algae) of the hearing family of the hearing tree and is also called a hearing aid. When used for food, wash in fresh water, bleach, dry and store. When eating, add vinegar to mix and eat or make kimchi. The major habitat areas are evenly distributed in Japan including Korea, the Malay Peninsula, Australia, the Pacific coast of North America, the Indian Ocean, and the Atlantic Ocean.

Blueraea is a type of seaweed and means a plant in the genus Enteromorpha sp. The genus Green is a plant belonging to the family of the green leafy greens, E. linza, E. intestinalis, E. compressa, E. prolifera, or E. clathrata) and the like may be included, and may be preferably leaf green. Most of the plants in the genus Green are branched or monotonous with a cylindrical frond, and depending on the type, the upper part may spread to the frond, and taxonomically, one type of a hollow cylindrical shape is included therein.

They grow well in the upper intertidal zone on the seashore, especially where freshwater flows in, and often form large communities in quiet tidal pools. It breeds mainly from late autumn to early summer, and is used for food in Korea and Japan.

The green algae (Enteromorpha linza) is a green algae belonging to the sea end of the green algae plant Galparaeaceae. The frond is an elongated and flat frond, monotonous, and the lower part sometimes protrudes a few branches. It is widely distributed all over the world, and in the case of Korea, it is distributed all over the coast, and mainly inhabits rocks in the upper intertidal zone or woodwork in bays. In addition, green leaf is mainly used for food, and it is also used as kimchi or soup.

The auditory extract is specifically, the step of pulverizing the hearing; Leaching the pulverized product using an organic solvent; Drying the sample after leaching; Re-leaching the dried sample using an organic solvent; Drying the sample after leaching; Leaching with water; And leaching, it is possible to obtain an auditory extract.

The auditory extract extracted using the organic solvent may further include performing fractionation using an organic solvent.

The method of preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method.

Specifically, it may be an extract obtained by extracting a natural product from which foreign substances are removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, or an extract extracted by sequentially applying the solvents to a sample.

The reflux extraction method is based on 100 mL of an alcohol having 1 to 6 carbon atoms, based on a pulverized product of 10 to 30 g of a natural product, a reflux time of 1 to 3 hours, and an alcohol having 1 to 6 carbon atoms of 50 to 100%. More specifically, based on 100 mL of an alcohol having 1 to 6 carbon atoms, 10 to 20 g of a pulverized product of a natural product, a reflux time of 1 to 2 hours, and 70 to 90% of an alcohol having 1 to 4 carbon atoms are used.

The leaching method is by using an alcohol having 1 to 6 carbon atoms of 15 to 30°C for 24 to 72 hours and 50 to 100%. More specifically, 20 to 25° C., for 30 to 54 hours, and 70 to 80% of alcohol having 1 to 6 carbon atoms.

The ultrasonic extraction method is 30 to 50° C., for 0.5 to 2.5 hours, and 50 to 100% of alcohol having 1 to 6 carbon atoms. Specifically, 40 to 50° C., for 1 to 2.5 hours, and with an alcohol having 1 to 6 carbon atoms of 70 to 80%.

The extraction solvent may be 2 to 50 times the weight of the sample, more specifically 2 to 20 times. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically for 24 to 48 hours.

After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionation solvent used for fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, a method such as concentration or lyophilization may be additionally used.

The green leaf extract is also prepared in the same manner as the method for preparing the auditory extract.

The laver composition may further include a cut green leaf herb.

In general, green laver refers to a mixture of green leaf laver with laver, put it in a mold, and dry it.

When manufacturing green laver, in the case of manufacturing by mixing the leaf green laver with the laver plant, it is often the case that the green laver is not uniformly mixed with the laver plant, but is non-uniformly mixed to produce green laver.

In order to prevent such a problem, when preparing the laver composition of the present invention, the laver composition containing the green leaf primula is additionally included, and the laver composition containing the green leaf primula is spread evenly over the laver raw grass spread on a molded frame and then thinly spread. It is possible to manufacture green laver containing raw grass and green leaf green leaves evenly.

Accordingly, the laver composition according to an embodiment of the present invention may further include a green leafy herb.

The laver composition according to an embodiment of the present invention may include 5 to 10 parts by weight of the auditory extract and 5 to 10 parts by weight of the green laver extract based on 100 parts by weight of the cut laver raw material.

In addition, it may include 5 to 10 parts by weight of the auditory extract, 5 to 10 parts by weight of the green leaf extract, and 30 to 50 parts by weight of the cut green leafy grass, based on 100 parts by weight of the cut raw laver.

When used by mixing with a laver composition within the above range, when used as a laver composition sprayed on a fixed frame, it is possible to prevent the problem of lack of marketability in the appearance of the finally prepared dried laver, and included in the auditory extract and green laver extract It is possible to provide the dried active ingredients as dried laver.

In addition, as it is provided in the form of a laver composition in which green leaves are sprinkled during the manufacture of green laver, it is possible to control the content ratio between the green laver and the green leaves, as well as uniformly contain the laver and green leaves. It makes it possible to manufacture the dried green laver.

The laver composition includes cut laver raw, auditory extract, green rae extract, and cut green leaf primrose, and preferably may further include seaweed extract.

The seaweed extract is a green tea extract. The green tea extract may be extracted by the same extraction method as the hearing extract described above.

Salicornia europaea (Salicornia europaea) is a plant of the family Apexaceae that lives in developed tidal flats and salt fields, and has a stalked and protruding shape, and is referred to as a lumpy node in Korea.

Meanwhile, the scientific name of green tea is named Salicornia herbacea or Salicornia europaea, and is used interchangeably. Because green tea contains 4 to 6% of salt, it exhibits a characteristic salty taste, and is thus used for manufacturing vegetable salt and as a subsidiary material for various foods. In particular, while inhabiting salt farms, green tea is ^{rich in various minerals such as Na +} , K ⁺ , Ca ^{2 +} , Mg ^{2 +} , Mn ⁺ , Zn ^{2 +} , and is a betaine that responds to salt stress. It contains amphoteric substances in high concentration.

In addition, it is known that the dietary fiber content is 60.6% or more, 50% of the total fatty acids are linolenic acid, and 40% or more of the total amino acids are essential amino acids, and excellent nutritional properties are reported.

On the other hand, it has been used as a treatment for constipation, indigestion, hepatitis and kidney disease in oriental medicine and in the private sector. Various useful physiological activities of green tea have been reported, and antioxidant, anti-fatigue, anti-inflammatory, thrombogenic inhibition and thrombolytic activity, and immunity enhancement have been reported.

The laver composition according to an embodiment of the present invention may include 5 to 10 parts by weight of auditory extract, 5 to 10 parts by weight of green laver extract, and 5 to 10 parts by weight of green tea extract, based on 100 parts by weight of cut seaweed raw grass.

In addition, it may include 5 to 10 parts by weight of auditory extract, 5 to 10 parts by weight of green leaf extract, 30 to 50 parts by weight of cut green leafy grass, and 5 to 10 parts by weight of green tea extract, based on 100 parts by weight of cut seaweed raw grass. .

When used by mixing with a laver composition within the above range, when used as a laver composition sprayed on a fixed frame, the problem of lack of marketability in the appearance of the finally prepared dried laver can be prevented, and the active ingredient of the seaweed extract is dried. It can be delivered through Kim.

In addition, in the case of dried laver, the color may turn red during the distribution process, resulting in a problem of deteriorating taste or deterioration of the taste. However, in the case of manufacturing dried laver by sprinkling the laver composition of the present invention and spreading it evenly, the moisture content is 5 in the drying process. Even if it is not completely removed below %, there is no problem that the color turns red, so the taste and aroma can be maintained for a long time.

However, as described above, when the auditory extract, green leaf extract, and green tea extract are used as they are, a problem may occur that the preference is deteriorated when the dried seaweed is provided due to the off-flavor peculiar to seaweed.

That is, in the case of a person who prefers an off-flavor peculiar to seaweed or is not sensitive to taste, the problem of poor preference due to the off-flavor peculiar to seaweed does not occur.

However, in the case of a young child or a person who is sensitive to taste, preference may be degraded due to the peculiar off-flavor of seaweed that is finely felt in dried laver.

In order to prevent this problem, preferably, the auditory extract, green onion extract, and green tea extract may be included as a fermented auditory extract, a fermented green onion extract, and a fermented green tea extract.

When included as a fermented auditory extract, fermented green onion extract, and fermented green tea extract as described above, off-flavor peculiar to seaweed is removed, and the active ingredient is present as it is, thereby increasing preference.

Microorganisms used for the fermentation include Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus Lactobacillus plantarum), Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus casei, Lactobacillus casei, Lactobacillus casei Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, Lactobacillus kefir, Lactobacillus kefir Cocos lactis (Lactococcus lactis), Lactococcus plantarum (Lactococcus plantarum), Lactococcus raffinolactis, Enterococcus faecalis (Enterococcus faecalis), Enterococcus faecium (Enterococcus faecium), Streptococcus faecium Lactobacillus such as Streptococcus thermophilus, Leuconostoc lactis, and Leukonostoc mesenteroides, and Bifidobacterium animals, Bifidobacterium bipidium (Bifidobacterium bifidum), Bifidobacterium breve (Bifidobact) erium breve), Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium It may include Bifidobacteria such as Bifidobacterium adolescentis, and more preferably Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium Bifidobacterium bifidum) bifidobacterium, Bifidobacterium breve (Bifidobacterium breve) bifidobacteria, and Lactobacillus acidophilus (Lactobacillus acidophilus) It may be one or more selected from the group consisting of.

A method for preparing a laver composition for manufacturing dry laver having a uniform thickness according to another embodiment of the present invention includes the steps of: 1) washing the collected 　 kim 　 raw chow; 2) cutting the washed 　 gim　 primitives after dehydration; And 3) mixing the auditory extract and the green onion extract with the cut laver raw herb.

Step 3) may be mixed by further including a green tea extract in addition to the auditory extract and green leaf extract.

Preferably, the step 3) may be provided as a laver composition by mixing with the cut laver raw material including fermented auditory extract, fermented green onion extract, and fermented green tea extract.

In the drying method of the laver, the infrared drying step may be to set the drying time in consideration of the internal air temperature and humidity, the external air temperature and humidity in which the process equipment is located.

The dried laver according to another embodiment of the present invention may be manufactured according to the drying method of laver.

Seasoned laver according to another embodiment of the present invention is prepared according to the drying method of the laver and seasoned.

The present invention can produce dried laver with high energy efficiency compared to the conventional hot air drying method in the drying step of the water laver for producing dried laver, and the production speed is much faster than the conventional natural drying method, so that the process efficiency is high. Provides a drying method.

The object of the present invention is to maintain the taste of dried laver produced through the drying method of laver more uniformly, and to maintain the original flavor and texture of dried laver as much as possible without deteriorating it in the drying step of laver. Compared to the method of hot air drying, it provides dry laver with superior flavor and texture.

An object of the present invention is to improve energy efficiency through the drying method of laver, and to provide laver with improved flavor and texture of laver produced therethrough, and increased product uniformity.

1 is a view for explaining a general dry laver production apparatus.
2 is a flow chart of a method for drying laver according to an embodiment of the present invention.
3 is a flow chart of a method for drying laver according to an embodiment of the present invention.
4 is a flow chart of a method for drying laver according to an embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art can easily implement the present invention. However, the present invention may be implemented in various different forms and is not limited to the embodiments described herein.

[Production Example A-1]

After the raw laver was obtained and minced, the washing step was performed to remove the brine while mixing fresh water, and the brine was removed through the manufacturing step of the water laver. Accordingly, a mixed seaweed and fresh water were prepared, filled up to 500L in a seaweed tank, and stirred at a constant speed, while subdividing the seaweed according to the operator's rule of thumb.

Thereafter, after the subdividing step, the water after subdividing was spread on a drying foot to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dried nori falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. Also. What can be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 1].

Round One 2 3 4 5 6 7 8 9 10 result FF FF FF F FF R R F P P

Referring to [Table 1] above, it can be seen that only 20% of the finished dried laver comes into the predetermined standard range. In particular, the above experiment is based on the operator's rule of thumb, and it can be seen that it is quite difficult to match the subdivision even if it proceeds while looking at the measured value of the test stage of this round.

In the case of actual mass production, thousands to tens of thousands of sheets of laver are produced for each of the above, so during one cycle of the process for producing dried laver, the amount of subdivision to meet the proper weight range of dried laver is determined. It can be seen that it is produced.

[Production Example A-2]

After the raw laver was obtained and minced, the washing step was performed to remove the brine while mixing fresh water, and the brine was removed through the manufacturing step of the water laver. Accordingly, a process of preparing a mixed seaweed and fresh water, filling up to 500L in a seaweed tank, stirring it at a constant speed, estimating the weight of one dried seaweed after the drying step according to the estimation step, and subdividing the seaweed accordingly. Proceeded.

The calculation process was performed according to [Equation 1] and [Equation 2], and N was determined by adjusting based on the weight value of the dried laver of the previous cycle.

Thereafter, after the subdividing step, the water after subdividing was spread on a drying foot to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dried nori falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. Also. What can be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 2].

Round One 2 3 4 5 6 7 8 9 10 result F R P F P P P F P P

Referring to [Table 2], it was found that about 60% was evaluated as belonging to the weight range of dry laver, and 10% reached a level that could be sold through a correction step.

In addition, the range of error between the predicted weight value and the actual weight value of dried laver was evaluated as ± 14.3%.

Therefore, in the case of subdividing within the predicted range according to [Equation 2] and [Equation 3], there are quite a lot of defective products that occur in the process of determining the subdivision amount of watery laver in order to match the appropriate weight of dry laver in the actual process step. Can be reduced.

[Production Example A-3]

In the same manner as in Preparation Example A-2, the subdivided water according to the estimation step was spread over a drying frame in a standard size, and photographed in white light illumination. The weight value predicted based on the pixel value of the captured image was evaluated, and the variable N was determined in [Equation 2] to calculate the subdivision amount.

Thereafter, after the subdividing step, the water after subdividing was spread on a drying foot to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dried nori falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. Also. What can be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 3].

Round One 2 3 4 5 6 7 8 9 10 result F P F P F P R P R R

Referring to [Table 3], it can be seen that the value of P decreased, but the value of F also decreased. In particular, it was confirmed that the R, which can become a genuine product range, increased as a correction step.

In addition, the range of error between the predicted weight value and the actual weight value of dried laver was evaluated as ±13.7%. Although it did not show a big difference compared to Preparation Example 2, it is possible to help improve the overall defect rate of laver by allowing dry laver that slightly falls short of the correctable reference weight range than defective products slightly exceeding the reference weight. I could confirm.

[Production Example A-4]

In the same manner as in Preparation Example A-2, the subdivided water according to the estimating step is spread out and spread on a drying frame, and the image and the pixel values of the infrared photographed image and the image photographed while irradiating clean light, yellow light, and red light are added. While giving the same weight as in [Equation 3], the value of N was determined. At this time, the P value was determined to be 0.981.

Thereafter, the subdivision step was performed by determining the subdivision amount according to [Equation 1] and [Equation 2] based on the N value determined according to the above equation.

In addition, after the subdividing step, the water after subdividing was spread on the drying feet to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dried laver falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. Also. What can be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 4].

Round One 2 3 4 5 6 7 8 9 10 result P R P P P R P P F P

Referring to [Table 4], it can be seen that not only P rose to 70%, but F was remarkably decreased. The error range was evaluated as ± 6.8%, indicating that the error of the predicted value was greatly improved.

Therefore, in the case of the present invention, not only the probability of P is very high, but even when P is not reached, the R range is larger, so that defective products can be significantly reduced through the correction step in the actual process.

[Production Example B-1]

1. Drying step progress

Dried laver A1 to A5 were completed by spreading the subdivided water laver according to the subdividing step to the range determined on the drying feet, and drying with hot air drying up to the temperature range of the dry laver determined by the standard. In addition, the moisture spread on the drying feet was carried out by infrared drying to proceed to dry seaweed B1 to B5. Dry laver C1 to C5 was prepared by first hot-air drying the water spread on the drying feet and secondly drying the water with infrared rays.

A1 to A5 <Group A>, B1 to B5 <Group B>, C1 to C5 <Group C> of dried laver produced in terms of dry appearance, taste and palatability combined with texture, energy consumption (based on electricity consumption) Evaluated. Each item was evaluated with an index of 1 to 10 and shown in the following [Table 5] as an average value. The higher the number, the better the effect of each index.

Group A Group B Group C Dry appearance evaluation 7 4 7 Comprehensive palatability 5 3 7 Energy efficiency 2 9 5

(Unit: index)

2. Evaluation

Referring to [Table 5], it can be seen that in the case of infrared drying after the first hot air drying, not only palatability is improved, but also energy efficiency is increased. On the other hand, in the case of group B, the dry appearance fell due to insufficient drying inside the seaweed, which also affected palatability and thus the effect was decreased compared to group A. However, it was found that the energy efficiency was the most excellent.

[Production Example B-2]

1. Optimization experiment of secondary infrared drying

In <Group C> where infrared drying after hot air drying is performed in Preparation Example B-1, infrared drying after hot air drying is determined according to the sense of the operator in order to set the optimum temperature range for infrared drying, and the same time is given for subdivided moisture. It was made to compare the case where the drying was completed by applying and the case of applying Equation 4.

Therefore, the temperature and humidity of the inside and outside air of the drying process are measured, and the variables are determined by analyzing the humidity of the dried laver completed according to the initial process cycle. D1 to D5 <D4> were prepared by performing secondary infrared drying of the water spread to a certain size.

This was evaluated in the same manner as in B-1 and shown in Table 6 below.

Group C D group Dry appearance evaluation 7 7 Comprehensive palatability 7 7 Energy efficiency 5 7

(Unit: index)

2. Evaluation

Referring to [Table 6], it can be seen that when drying is carried out by reflecting the internal and external temperature and humidity conditions in the condition range according to Equation 4, energy efficiency is increased while maintaining the appearance evaluation and palatability evaluation as compared to group C. there was. Therefore, in the case of infrared secondary drying according to the present invention, dry laver having high energy efficiency and excellent palatability can be produced by reflecting the internal and external conditions of the process facility. In particular, this can make a significant contribution to the automation and efficiency of the process when it is set and applied as an automatic condition.

[Production Example C-1]

1. Preparation of seaweed composition for the correction step and correction step

When the dry seaweed is slightly less than the weight range, the weight of the dried seaweed can be brought into the standard range through the calibration step. However, if dried laver by simply adding laver powder or water laver to dry laver, the flavor and taste of dried laver are greatly degraded, so for the correction step, the standard range of dried laver can be reinforced while increasing the flavor and texture of dried laver. You need a composition.

Accordingly, an experiment was conducted to evaluate the seaweed composition.

(1) Preparation of seaweed extract

The auditory was cleaned, dried, and pulverized to prepare an auditory sample. Distilled water, which is an extraction solvent, was added to the auditory sample at a ratio of 1:10 (w:v), and then completely immersed, and then extracted three times for 3 hours while refluxing at 80°C. The extract is Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare a powder sample and used in the experiment.

Green leaf extract (M2) and green tea extract (M3) were prepared using the same method as the method for preparing the auditory extract (M1).

(2) Preparation of fermented seaweed extract

After washing and drying the hearing, it was cut using a cutter. Thereafter, the pulverized auditory was freeze-dried using a freeze dryer, and then pulverized so that the size of the particles was 1 mm or less.

Lactobacillus acidophilus was inoculated to the pulverized auditory after freeze-drying, and placed in plastic barrels of 50, 40 and 30 widths, lengths, and heights, respectively, and covered with a polyethylene film of 0.01 mm. Then, it was fermented for 48 hours under conditions of 30° C. and 90% relative humidity.

Distilled water, which is an extraction solvent, was added to the fermented auditory sample at a ratio of 1:10 (w:v), then sufficiently immersed, and extracted three times at 80°C for 3 hours each. The extract is Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare a powder sample and used in the experiment.

Fermented green leaf extract (X2) and fermented green tea extract (X3) were prepared using the same method as that of the fermented auditory extract (X1).

(3) Preparation of seaweed composition

The collected 　 Gim 　 primrose was soaked in water and washed 3 to 5 times. The washed 　Gim　primary was dehydrated and then cut to a length of 5 to 10mm. A seaweed composition was prepared by mixing the seaweed extract with the cut seaweed raw grass.

The content of the seaweed extract used in the preparation of the laver composition is shown in Table 7 below.

TS1 TS2 TS3 TS4 TS5 TS6 Golden primrose 100 100 100 100 100 100 M1 One 5 7 10 15 - M2 One 5 7 10 15 - M3 One 5 7 10 15 - X1 - - - - - 7 X2 - - - - - 7 X3 - - - - - 7

(Unit weight part)

[ Experimental example C-2]

Quality evaluation of dried laver

(1) Manufacture of dried laver

Raw laver Raw laver is sesame laver or stone laver harvested between January and March. Simple washed and dehydrated immediately after harvesting, and frozen sesame laver, stone laver or mixed laver at -20°C or lower were used as raw materials.

After stirring with clear fresh water at least 100 times the weight of the seaweed, it was thoroughly washed with water to remove foreign substances such as sludge adhering to the surface of the seaweed. At this time, the existing laver washing equipment was used, but the washing water was exchanged two or more times to cleanly wash, and the laver source after washing was prepared so that the moisture content was 70 to 80% by removing moisture by a natural dehydration method.

The raw material from which the sludge has been sufficiently removed is ground 2 to 3 times with a Ch opper around 3mm of die hole Φ, and then washed with fresh water 2 to 3 times with 20 to 50 times the weight of seaweed. , Naturally dehydrated.

After that, the raw laver was evenly selected in the forming frame, and at this time, unlike the general dry laver manufacturing method, the laver was thin enough to show a part of the empty space. Then, it was continuously dried at 60 to 70°C with a hot air dryer to a water content level of 5 to 10%, and then cut to meet the standard.

(2) Quality evaluation

The quality evaluation criteria for dried laver must be in the right shape and constant, have a unique color, flavor, and texture, and must not have off-flavors or foreign substances, and as a result of scoring according to the scoring criteria, all items for the special express must be 4 points or more. In advanced, all items must be 3 or higher.

The scoring criteria are moisture (%) less than 12.0, ash content (%) less than 9.0, crude protein (%) more than 35.0, heavy water (%) less than 0.15, and if there is no hole, it corresponds to the premium quality, and moisture (%) ) Is 12.0 or less, ash (%) 9.5 or less, crude protein (%) 30.0 or more, heavy water (%) 0.3 or less, and 10 holes/per sheet or less is considered high quality.

Each 100 sheets of dried laver were prepared according to the type of laver composition, and the quality of dried laver was evaluated according to the above scoring criteria.

TS1 TS2 TS3 TS4 TS5 TS6 Quality evaluation - Advanced Express Advanced - Express

As a result of performing the evaluation in accordance with the above quality evaluation criteria, it was possible to produce dry laver of high quality or special quality in the case of TS2, TS3, TS4 and TS6.

However, in the case of TS1 and TS5, more than 10 holes were found per sheet, and it was confirmed that the quality was less than high quality.

(3) sensory evaluation

For the dried seaweed prepared using the seaweed composition of TS1 to TS6, the taste, aroma, and preference were evaluated in 20 adult men and women.

Dry laver was slightly cooked over a low heat, and after being eaten, an evaluation was requested with 1 to 10 points. The higher the score, the better the evaluation.

TS1 TS2 TS3 TS4 TS5 TS6 flavor 5 6 7 6 5 8 incense 5 6 7 7 4 9 Preference 5 6 7 7 4 9

As shown in [Table 9], looking at the sensory evaluation results for TS1 to TS6, TS3 was usually evaluated at 8 to 9 points in taste, aroma, and preference, and there was no significant difference from TS6, but some raters were fishy. It was confirmed that it received a low score due to its taste and aroma.

As a result, it was confirmed that TS6 showed the best evaluation in sensory evaluation.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also present. It belongs to the scope of rights of

1: foot installation body
2: foot length
10: molding means
20: dehydration means
30: drying means
40: dry laver separation means
50: foot movement means

Claims (8)

Washing step of removing and washing the brine while slicing the raw laver and mixing it with fresh water;
Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed shredded through the washing step;
Mulgim weight measuring step of measuring the weight of the mulkim filled to a certain volume in the tank;
In the step of measuring the weight of the seaweed, the weight and density of the seaweed contained in the seaweed may be measured by measuring the total volume and the weight of the seaweed filled in the tank,
Further comprising an estimation step of estimating the density of the seaweed contained in the water seaweed in the tank in the water seaweed weight measurement step,
A subdividing step of subdividing the water vapor into a predetermined size according to a predetermined range based on the measured value through a discharge valve in a tank containing water seaweed in which fresh water and minced seaweed are mixed;
A transfer step of spreading the seaweed subdivided in the subdividing step into a predetermined size on a drying foot and moving it to a dryer; And
Infrared drying step of drying with infrared rays while tracking the steam transferred in the conveying step; Including,
The weight of the seaweed contained in the water seaweed in the tank in the water seaweed weight measurement step is calculated and estimated by the following [Equation 1],
Based on the estimated weight of the laver in the tank containing the water laver of the following [Equation 1], the mass value of one dried laver prepared by drying can be estimated through [Equation 2] below,
When the dried laver produced through the drying step is less than the predetermined weight range, a correction step of additionally applying a laver composition containing laver raw, auditory extract, green leaf extract, and green tea extract; Which further comprises
Drying method of laver:
[Equation 1]

(In Equation 1 above, WA is the weight of seaweed in the tank [based on dry seaweed], x is the standard specific gravity of dry seaweed, y is the specific gravity of fresh water depending on the water temperature, U is the total volume of water in the tank, and T is the seaweed in the tank. It is the total mass of the seaweed.)
[Equation 2]

(In Equation 2, S is the estimated mass of one dry laver after the drying step is completed, N is the correction variable determined from 0.87 to 1.24, M is the standard area of dry laver, and R is the standard thickness of dry laver.) The method of claim 1,
The infrared drying step is to predict information including the moisture content and status information of the dried laver and adjust the drying step according to a predetermined range.
How to dry laver. delete The method of claim 1,
In the infrared drying step, the infrared drying condition is set in consideration of the density value of laver estimated in the estimating step.
How to dry laver. According to 1,
Before the infrared drying step
To proceed with the hot air drying step
How to dry laver. The method of claim 1,
In the infrared drying step, the drying time is set in consideration of the internal air temperature and humidity in which the process equipment is located, and the external air temperature and humidity.
How to dry laver. Dry laver prepared using the laver drying method according to claim 1. Seasoned laver prepared using the method of drying laver according to claim 1, and seasoned.

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