KR102336706B1 - Preparing method of laver- soup using aged and fermented water-laver - Google Patents

Abstract

According to the present invention, provided is a method for producing laver soup using aged and fermented water laver which does not taste fishy and does not detect enterobacteriaceae. The method for producing laver soup using aged and fermented water laver according to the present invention includes a step (S1) of fermenting water laver with fermented broth; and a step (S2) of freezing the fermented water laver.

Description

Manufacturing method of seaweed soup for retort using aged and fermented seaweed {PREPARING METHOD OF LAVER- SOUP USING AGED AND FERMENTED WATER-LAVER}

The present invention relates to a method for manufacturing seaweed soup for retort using aged and fermented seaweed, and more specifically, by using a fermented broth containing green tea extract, sodium hypochlorite and optionally oriental herbal ingredient extract to ferment and freeze the seaweed. Manufacturing of seaweed soup for retort using aged and fermented seaweed with improved marketability by effectively removing heavy metals and microorganisms contained in seaweed collected from seawater, maintaining the unique nutritional components of seaweed, and at the same time not emitting a fishy odor peculiar to seafood. it's about how

Seaweed, which is commonly eaten by Koreans as a side dish for rice, is also called haetae (海苔), and grows by attaching to the reef of the sea like moss. Seaweed is 14 to 25 cm (cm) long and 5 to 12 cm (cm) wide, and has an elongated, oval or string-like, egg-shaped body, with wrinkled edges, the upper part of the body is reddish-brown, and the lower part is It is bluish green.

In general, seaweed has the highest protein content and is rich in vitamins among seaweeds. The vitamin A content of seaweed is much higher than that of potatoes, and the vitamin B12 content is also higher than that of other foods. Vitamin B group, especially vitamin B12, is a neurotrophic substance that is hardly detected in vegetables and can meet daily needs by consuming 3 dried seaweed. In addition, seaweed shows a much higher content than other edible seaweeds in terms of phospholipids and choline content. In addition, compared to seaweed, seaweed contains about 3 times more taurine.

인 정제된 염수에서 상기 수확된 김 원초를 세척한 후 탈수하고, 15 내지 20

의 온도의 그늘에서 20 내지 40시간 동안 건조함으로써 건조 김을 제조할 수 있다. On the other hand, in general, raw laver, which is a material of dried laver, is produced from October to April every year, and can be easily changed after harvesting, so it is usually processed into dry laver. The pigment protein contained in a large amount is lost and cannot be used. After harvesting the raw laver, it is possible to prepare dried laver in a dried form by natural drying. For example, after harvesting the raw seaweed of laver, the salt content is 5 to 7% and the temperature is 40 to 45

After washing the harvested seaweed raw in purified brine, dehydrated, 15 to 20

Dry laver can be prepared by drying in the shade of the temperature for 20 to 40 hours.

Unlike such dried laver, when the water laver is washed with fresh water, there is a problem that not only loses the unique nutrients of laver, but also has a strong fishy smell peculiar to seafood. In addition, there was a problem in that the microbes in the sea still remain in the water collected from the sea, so that the merchantability is very poor. In addition, Vibrio bacteria, Salmonella bacteria, etc., which cause food poisoning, multiply in large quantities in the seafloor and attach to bites collected from seawater, which may cause food poisoning.

An object of the present invention is to ripen, ferment and freeze the seaweed with a fermented broth containing green tea extract, sodium hypochlorite and optionally an extract of oriental medicine ingredients, in order to solve the above problems, while maintaining the nutrients unique to the seaweed It is to provide a method for manufacturing seaweed soup for retort using aged and fermented seaweed, which does not have a fishy smell and has improved marketability.

Another object of the present invention is to provide a retort seaweed soup prepared by a method for preparing seaweed soup using the aged and fermented seaweed.

The objects of the present invention are not limited to the above-mentioned objects, and other objects and advantages of the present invention not mentioned may be understood by the following description, and will be more clearly understood by the examples of the present invention. It will also be readily apparent that the objects and advantages of the present invention may be realized by means of the instrumentalities and combinations thereof indicated in the claims.

One embodiment of the present invention for achieving the above object, (S1) includes the step of aging and fermenting the water (Water-Laver) with a fermentation broth containing green tea extract, sodium hypochlorite and optionally oriental medicinal material extract.

Another embodiment of the present invention for achieving the above object, prior to the step (S1), further comprising the step of pre-treating the bite collected from the sea. The step of pre-treating the bites collected from the sea may include washing the bites with a washing solution containing an extract of oriental medicine ingredients. The oriental herbal ingredient extract contained in the washing solution contains at least one selected from the group consisting of bellflower, astragalus, galgeun, ssanghwa, licorice, cinnamon, goji berry, angelica, sagebrush, sagebrush, omija, longan meat, dermis, cheongung, eoseongcho, and garlic. Contains herbal ingredients.

The fermented broth according to the present invention may contain green tea extract, sodium hypochlorite and optionally oriental medicine extract. The oriental medicinal ingredient extract is from one or more oriental medicinal ingredients selected from the group consisting of bellflower, astragalus, galgeun, ssanghwa, licorice, cinnamon, goji berry, angelica, sagebrush, sagebrush, omija, longanyuk, dermis, cheongung, eoseongcho, and garlic. extracted extracts.

Another embodiment of the present invention for achieving the above object, (S1) fermenting the water-Laver with the fermentation broth, (S2) freezing the fermented bite, and (S3) the frozen bite It corresponds to a method of manufacturing seaweed soup for retort using aged and fermented seaweed, which includes the step of adding to the broth and heating them.

Another embodiment of the present invention for achieving the above object corresponds to seaweed prepared by the method for preparing seaweed using the aged and fermented seaweed.

According to the present invention, it is possible to provide a method for producing seaweed soup for retort with improved marketability by maintaining the unique nutritional components of seaweed and at the same time not emitting a fishy smell peculiar to seafood. On the other hand, due to the green tea extract and sodium hypochlorite components, the content of heavy metals adsorbed to seaweeds can also be effectively reduced. In addition, according to the present invention, it is possible to provide a method for preparing seaweed for removing the enterobacteriaceae derived from seawater.

In addition to the above-described effects, the specific effects of the present invention will be described together while explaining the specific contents for carrying out the invention below.

1 is a flowchart illustrating a method of manufacturing seaweed soup for retort using aged and fermented seaweed according to an embodiment of the present invention.

Hereinafter, each configuration of the present invention will be described in more detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out, but this is only an example, and the scope of the present invention is defined by the following contents Not limited.

The method for manufacturing seaweed soup for retort using the aged and fermented seaweed according to an embodiment of the present invention is (S1) watering in a fermented broth containing green tea extract, sodium hypochlorite and optionally oriental herbal ingredient extract (Water-Laver) It includes the step of immersing and fermenting.

1 is a flowchart illustrating a method of manufacturing seaweed soup for retort using aged and fermented seaweed according to an embodiment of the present invention.

Hereinafter, the configuration of the present invention will be described in more detail with reference to FIG. 1 .

1. (S10) step: a step of pre-treating the water

According to an embodiment of the present invention, it may include a step of pre-treating the bite before the step (S1).

Specifically, the step (S10) may include a step of selecting the water collected from the sea and washing it with a washing solution.

The washing time may vary depending on the amount of water collected from the sea, but based on 1 kg of water collected from the sea, it is preferable to wash with a washing solution at 20 to 35° C. for 1 to 3 minutes, and at 23 to 27° C. 1 It is more preferable to wash for minutes to 2 minutes. If the water collected from the sea is washed below the temperature range and washing time range, the polluted substances remaining in the sea may remain in the water, resulting in a problem of poor marketability, and washing beyond the above temperature range and washing time If you do, there is a risk that the breath of the bite may die. If Kim's breath dies, it is very fatal because it means that the future commercial value will decrease.

The content of the washing solution according to the present invention is preferably 50 to 200 parts by weight, based on 100 parts by weight of the water, preferably 100 to 200 parts by weight, 120 to 180 parts by weight. If the content of the washing solution is out of the above numerical range, the bite may not be sufficiently washed and there may be a problem in that the enterobacteriaceae collected from seawater remain in the bite.

In general, when washing the water with fresh water, there is a problem that the water loses its breathability due to the fresh water and decreases the commercial value. However, when the washing liquid according to the present invention is used instead of fresh water, there is a unique advantage in that the breath of the water collected from the sea is maintained and the commercial properties are maintained. In this specification, it means a stiff state or energy without losing the hidden vitality, and corresponds to a term commonly used in the field of food technology to which the present invention belongs.

According to the present invention, by washing the seaweed collected from the sea with a washing solution, it is possible to maintain the breathability of the seaweed and maintain the marketability as it is, as well as induce fermentation and maturation of the seaweed more effectively in the fermenting step of the pretreated seaweed, which will be described later. can do.

The washing solution according to the present invention may include an extract of oriental medicine ingredients. The oriental herbal ingredients are bellflower, astragalus, cinnamon, ssanghwa, licorice, cinnamon, goji berries, angelica, dacha, ear lily, Sukjihwang, omija, longan meat, dermis, cheongung, eoseongcho, garlic and any one extract selected from the group consisting of mixtures thereof may include

The washing solution according to the present invention preferably contains bellflower and astragalus, and the bellflower and astragalus contain a large amount of saponins.

In addition to this, the washing solution may include a concentrated solution consisting of Angelica keiskei, arrowroot, sagebrush, jujube, cheongung, sapju, dermis, ginger, gobon, licorice, peony, cinnamon, biscuit, quince, and combinations thereof.

The saponin is a component that increases the body's immunity and has an anticancer effect, prevents the cause of cancer by decomposing lipid peroxide, and prevents the villi in the intestine from growing. In addition, the saponin not only lowers the LDL cholesterol (Low density lipoprotein cholesterol) level, but also discharges waste products out of the body without accumulating in the blood vessels, and raises the HDL cholesterol (High density lipoprotein cholesterol) level, so hyperlipidemia, cardiovascular disease, stroke, heart disease can be prevented.

For example, the washing solution is, ginsenoside Rg3 (ginsenoside Rg3), deapioplatycoside E (Deapioplatycoside E), platycoside E (Platycoside E), platycodin D3 (Platycodin D3), polygalacin D2 (Polygalacin D2), Polygalacin D, Platyconic acid A, Deapioplatycodin D2, Platycodin D2, Platycodin D (Deapioplatycodin D), Platycodin D, 2"-O-acetyl-deapiopolygalacin D2 (2"-O-acetyl-deapiopolygalacin D2), 2"-O-acetyl-polygalacin D2 (2"-O-acetylpolygalacin D2) and Platyconic acid A methyl ester, Platycodigenin, Polygalacic acid, Platycogenic acid A lactone), Platycogenic acid A lactone 3-O-glucopyranoside, Platycodigenin 3-O-glucopyranoside 28-methyl ester (Platycodigenin 3-O -glucopyranoside 28-methyl ester) and Platycodigenin 3-O-laminaribioside 28-methyl ester (Platycodigenin 3-O-laminaribioside 28-methyl ester) containing at least one saponin-based compound selected from the group consisting of can do.

Since bellflower and astragalus according to the present invention contain saponin, it is possible to effectively remove microorganisms or bacteria remaining in the pre-treated bite. This is because the saponin is an amphiphilic molecule having both a water-friendly hydrophilic group and an oil-friendly hydrophobic group, and can be dissolved in water like soap to perform an emulsification action.

Ginsenoside Rg3, which is a representative saponin-based compound, may correspond to a compound represented by the following formula (1).

[Formula 1]

Referring to Formula 1, the ginsenoside Rg3 may simultaneously contain a hydrophilic functional group containing a hydroxyl group and a hydrophobic functional group containing a multi-fused ring molecular structure. Similarly, various saponin-based compounds in addition to ginsenoside Rg3 contain hydrophilic and hydrophobic functional groups at the same time to effectively wash the pre-treated bite to remove microorganisms or bacteria in the water remaining in the bite. For example, typically, in the typical intestinal bacteria and (Enterobacteriaceae family) that are found in sea water makin made of Salmonella (Salmonella), Escherichia coli in (Escherichia), pneumonia rod bacteria (Klebsiella pneumoniae) or the like, sea with cleaning solution according to the invention In case of washing the water collected from , it is possible to effectively remove the enterobacteriaceae.

According to an embodiment of the present invention, the washing solution may contain bellflower and astragalus in a weight ratio of 1:9 to 9:1, preferably 2:8 to 8:2, more preferably 4:6 It may include a bellflower extract and astragalus extract in a weight ratio of 6:4. When the washing solution contains bellflower extract and Astragalus extract in a weight ratio within the above numerical range, the bite can be washed sufficiently, and the breath of the bite can be maintained to maintain marketability, as well as effectively remove microorganisms in the bite to have an antibacterial action. can do.

According to another embodiment of the present invention, the washing solution is bellflower, astragalus, galgeun, ssanghwa, licorice, cinnamon, goji berry, angelica, contrast, oyster yam, sukjihwang, omija, longan meat, dermis, cheongung, eoseongcho, garlic in addition to ginseng or red ginseng. may include more. Like bellflower and red ginseng, ginseng and red ginseng contain a large amount of saponin, so they can effectively remove microorganisms remaining in the pre-treated water.

The seaweed collected from the sea according to the present invention may correspond to the seaweed collected from any one coast selected from the group consisting of the east coast, west coast, and south coast of Korea, and preferably correspond to the seaweed collected from the west coast, More preferably, it may correspond to the watercress collected from the coast of Boryeong and Seocheon regions. The seaweed collected from the coast of the Boryeong and Seocheon regions has more excellent commercial properties. However, the technical spirit of the present invention is not limited thereto.

2. (S20) step: fermenting the pre-treated bite

The method for manufacturing seaweed soup for retort using the aged and fermented seaweed according to an embodiment of the present invention may include fermenting the pre-treated seaweed after the step (S10). Fermentation can occur more easily because the pre-treated bite contains the active ingredient contained in the washing solution. As used herein, fermentation is an alternative to aging, and is defined as a process of maintaining a constant temperature for a long period of time while allowing food to have a unique taste and aroma.

The method of manufacturing seaweed soup for retort using the aged and fermented seaweed according to an embodiment of the present invention may further include a step of fermenting with a fermentation broth after washing the seaweed pretreated with the washing liquid. In this case, the active ingredient contained in the washing liquid and the pre-treated bite of the active ingredient contained in the fermentation broth can be induced to ferment within a shorter time.

According to another embodiment of the present invention, the fermented broth may contain green tea extract, sodium hypochlorite and optionally oriental medicine extract. The oriental medicinal ingredient extract refers to an extract made of oriental medicinal ingredients, and specifically, bellflower, astragalus, galgeun, ssanghwa, licorice, cinnamon, goji berry, angelica, contrast, white peony, sukjihwang, omija, longan meat, dermis, cheongung, eoseongcho, garlic And it may include any one extract selected from the group consisting of mixtures thereof. However, the technical idea of the present invention is not limited to the type of herbal material, and any herbal material that can remove bacteria harmful to the human body while fermenting the water may be applied.

Green tea extract and sodium hypochlorite contained in the fermentation broth have a great effect in removing heavy metals adsorbed to seaweed.

Specifically, the step (S20) may include fermenting the pretreated bites at 20 to 30° C. for 6 to 48 hours. The step (S20) may be preferably performed at 22 to 28° C. for 8 to 20 hours, and more preferably at 24 to 26° C. for 12 to 18 hours. If the conditions for fermenting the pre-treated bite are less than the above time and temperature range, the fermentation of the pre-treated bite is not sufficiently performed, and there may be a problem in that the breath of the bite dies by the freezing step to be described later and the marketability is deteriorated, and the time and If the temperature range is exceeded, there may be a problem in that the seaweed is fermented excessively and the original taste of the seaweed is damaged.

According to another embodiment of the present invention, the green tea extract and sodium hypochlorite in the fermentation broth are included in the range of 1:1 to 3:1 ratio.

According to another embodiment of the present invention, the fermentation broth may include bellflower and astragalus in a weight ratio of 1:9 to 9:1 in addition to green tea extract and sodium hypochlorite, preferably 2:8 to 8: 2, more preferably, may include bellflower and astragalus in a weight ratio of 4:6 to 6:4. When the fermented broth contains bellflower and astragalus in a weight ratio within the above numerical range, the breath of moisture can be maintained and marketability can be maintained.

According to another embodiment of the present invention, the green tea extract in the fermentation broth, the mixed extract of sodium hypochlorite and the oriental medicine extract are included in the range of 3:1 to 5:1. Due to the range of the mixing ratio of the extract, it is possible to significantly lower the content of heavy metals in the bite while maintaining the marketability of the bite.

The content of the fermentation broth according to the present invention is preferably 50 to 200 parts by weight, based on 100 parts by weight of the water, preferably 100 to 200 parts by weight, 120 to 180 parts by weight. If the content of the fermentation broth is out of the above numerical range, maturation and fermentation may not occur sufficiently, so that the marketability may not be improved.

3. (S30) step: freezing the fermented water

Referring to FIG. 1 , the method for preparing seaweed soup using the aged and fermented seaweed according to an embodiment of the present invention may include freezing the fermented seaweed after the step (S20). According to the present invention, by freezing the fermented bite, the bite can retain more and more washing liquid and active ingredients contained in the fermentation broth.

Specifically, the step (S30) may correspond to a step of freezing at -80 to -50 ° C for 10 to 30 hours based on the fermented bite (1 kg), preferably at -70 to -50 ° C. For 10 to 20 hours, more preferably, it may correspond to a step of freezing at -60 to -50°C for 10 to 15 hours.

4. (S40) step: adding fermented seaweed to the base broth and heating them

The method of manufacturing seaweed soup for retort using the aged and fermented seaweed according to an embodiment of the present invention may further include adding the frozen seaweed to the base broth and heating them.

Specifically, the step (S40) may correspond to a step of heating to 55 to 90° C. for 0.5 to 3 hours based on the frozen bite (1 kg), preferably 60 to 80 for 0.5 to 2 hours ℃, more preferably, it may correspond to the step of heating to 70 to 80 ℃ for 0.5 to 1 hour. When the frozen bite satisfies the temperature range and time range of the numerical range, the fishy smell peculiar to seafood may not occur.

The base soup according to the present invention corresponds to a broth flavored with additives used in cooking, and may include water and 50 to 300 parts by weight of additives based on 100 parts by weight of the water. Specifically, anchovy, kelp, clams, meat, vegetables, etc. may be used as the additive.

Hereinafter, embodiments of the present invention will be described in detail so that those of ordinary skill in the art to which the present invention pertains can easily carry out, but this is only an example, and the scope of the present invention is defined by the following contents Not limited.

[Preparation example: Method of preparing fermented broth]

Fermentation broths were prepared according to the following Examples.

<Preparation Example 1>

Green tea extract, sodium hypochlorite, and bellflower extract (trade name: bellflower extract of Chungbuk Ginseng Nonghyup) were mixed in a weight ratio of 2:2:1 to prepare a fermented broth according to Preparation Example 1.

<Preparation Example 2>

Green tea extract, sodium hypochlorite, and Astragalus extract (trade name: Herbal Astragalus extract) were mixed in a weight ratio of 2:2:1 to prepare a fermented broth according to Preparation Example 2.

<Preparation Example 3>

Green tea extract, sodium hypochlorite, bellflower extract (trade name: bellflower extract of Chungbuk Ginseng Nonghyup) and astragalus extract (trade name: herbal extract Astragalus extract) were mixed in a weight ratio of 2:2:1:1 according to Preparation Example 3 A washing solution or fermentation broth was prepared.

<Preparation Example 4>

A washing solution according to Preparation Example 4 was prepared by mixing a bellflower extract (trade name: bellflower extract of Chungbuk Ginseng Nonghyup) and astragalus extract (trade name: astragalus extract of herbal medicine) in a weight ratio of 1:1.

[Production Example: Method of making seaweed soup]

Seaweed soup for retort according to the following Comparative Examples and Examples was prepared. Seaweed soup is prepared by the usual method of making seaweed soup.

<Comparative Example 1>

After washing the dried laver (1 kg) collected in Seocheon-gun, Chungcheongnam-do with fresh water (1000 mL), the washed seaweed was frozen at -80°C for 10 hours. Frozen seaweed was added to the base broth to finally prepare seaweed soup. The base broth according to Comparative Example 1 includes water and 30 parts by weight of anchovy based on 100 parts by weight of water, 30 parts by weight of kelp, and 30 parts by weight of vegetables.

<Comparative Example 2>

Laver soup was prepared in the same manner as in Comparative Example 1, but after washing with the washing solution (1000 mL) according to Preparation Example 4 instead of fresh water, the laver was aged with the washing solution according to Preparation Example 4 (green tea extract, no sodium hypochlorite) and fermented.

<Example 1>

Seaweed soup was prepared in the same manner as in Comparative Example 1, but the seaweed was washed with the washing solution (1000 mL) according to Preparation Example 4, and the seaweed was aged at 25° C. for 12 hours with the fermentation broth (1000 mL) according to Preparation Example 1. and fermented.

<Example 2>

Seaweed soup was prepared in the same manner as in Comparative Example 1, but the seaweed was washed with the washing solution (1000mL) according to Preparation Example 4, and the seaweed was aged at 25° C. for 12 hours with the fermentation broth (1000mL) according to Preparation Example 2 and fermented.

<Example 3>

Seaweed soup was prepared in the same manner as in Comparative Example 1, but instead of fresh water, the seaweed was washed with the washing solution (1000mL) according to Preparation Example 4, and the seaweed was aged at 25° C. for 12 hours with the fermentation broth according to Preparation Example 3, and fermented.

[Experimental example: Gimguk’s intestinal bacteria and detection and fishy taste evaluation]

The results are shown in Table 1 below by evaluating the heavy metal content, detection of intestinal bacteria and fishy taste in seaweed according to the preparation example. Each measurement method is as follows.

1) Evaluation of heavy metal content

The heavy metal content contained in the fermented waterweed (Examples 1 to 3) was requested to a food inspection-related institution (Hanseo University), and it was investigated and evaluated. As for heavy metals, the content of lead and cadmium was evaluated, and each content was expressed numerically and is shown in [Table 1].

2) Whether it is detected with enterobacteriaceae

It was evaluated whether the Enterobacteriaceae family, which is found in water and is toxic, was detected in seaweed by the ISO method for food safety (standard: ISO 21528). If any one of the enterobacteriaceae was detected, it was marked as 'detected', and only when all bacterial genera was not detected was marked as 'not detected'. Specifically, Salmonella (Salmonella), Escherichia coli in (Escherichia), pneumonia rod bacteria (Klebsiella pneumoniae), Shigella (Shigella), Proteus (proteus), Enterobacter (Enterobacter), Serratia genus (Serratia) with the ISO 21528 standard, and Enterobacteriaceae consisting of Citrobacter and the presence or absence were evaluated.

3) Fishy taste evaluation

The present inventor conducted a survey to evaluate whether the fishy taste was evaluated by dividing the date for 6 months from July to December 2020 for 30 customers who regularly visit a restaurant that makes seaweed soup with the shiitake distributed by the present inventors. Thirty customers who ate seaweed soup according to the preparation example were given 1 point if the fishy taste was severe, 3 points if it was moderately raw, and 5 points if it did not taste at all. The average value of the scores for evaluating seaweed according to the Preparation Example was obtained to the first decimal place and shown in Table 1 below.

Comparative Example 1 Comparative Example 2 Example 1 Example 2 Example 3 Heavy metal content (cadmium content
mg/kg) 0.1020 0.0982 0.0506 0.0748 0.0208 Heavy metal content (lead content
mg/kg) 0.0420 0.0322 0.0125 0.0160 0.0041 Intestinal bacteria and detection detection detection not detected not detected not detected fishy taste score 2.5 3.0 4.5 4.6 4.7

Referring to Table 1, Examples 1 to 3 correspond to seaweed soup with a very low content of heavy metals and no enterobacteriaceae detected at all compared to Comparative Examples 1 and 2, and it can be seen that there is no fishy taste at all. . (Examples 1 to 3 and Comparative Examples 1 and 2 were both lower than the heavy metal content standard of seaweeds set by the Ministry of Food and Drug Safety, but it was found that the heavy metal content of seaweed soup of Examples 1 to 3 to which the present invention was applied was much lower)

Although 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 as defined in the following claims are also presented. It belongs to the scope of the right of the invention.

S10: Step of pre-treating the bite
S20: step of fermenting the pre-treated bite with the fermentation broth
S30: Step of drying the fermented water
S40: adding the frozen water to the broth and heating them

Claims (5)

(S0) washing the seaweed collected from the sea with a washing solution containing the extract of a first herbal material;
(S1) fermenting water (Water-Laver) with a fermentation broth containing green tea extract, sodium hypochlorite and a second herbal extract;
(S2) freezing the fermented bite; and
(S3) In the method for manufacturing seaweed for retort using fermented seaweed, characterized in that it further comprises the step of adding the frozen seaweed to the ground broth and heating them,
The extract of the first oriental herbal material of step (S0) is selected from the group consisting of bellflower, astragalus, garlic root, ssanghwa, licorice, cinnamon, goji berry, angelica, dacha, ear lily, Sukjihwang, omija, longan meat, dermis, cheongung, eoseongcho, and garlic. Contains one or more herbal ingredients,
The fermentation step is to ferment the pretreated bites at 20 to 30 ° C for 6 to 48 hours,
The second herbal material extract of step (S1) is characterized in that it comprises any one extract selected from the group consisting of bellflower, astragalus and mixtures thereof,
A method of manufacturing seaweed soup for retort using fermented seaweed.





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