KR102667658B1 - Laver comprising sprouting-rice and Manufacturing method thereof - Google Patents

Abstract

The present invention is to produce seaweed by sprinkling discarded rice germ or rice germ powder on the surface of raw or roasted seaweed, thereby providing a new taste as well as texture, and the manufacture of seaweed containing rice germ so that useful nutrients of the rice germ can be consumed as is. It's about method.
A sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of the dried raw or roasted seaweed of the present invention, and a rice germ applied by scattering rice germ on the surface of the seaweed to which the sauce has been applied. It consists of an application step, a drying step of drying the seaweed to which the rice germ has been applied, and a cutting step of cutting the dried seaweed to the required standard through the drying step, wherein the rice germ is dried at 100°C to 120°C for 1 to 3 minutes. Rice germ powder is applied after going through a stir-frying step and pulverizing the rice germ that has gone through the roasting step into a predetermined size and powdering it.

Description

Laver comprising sprouting-rice and Manufacturing method thereof}

The present invention relates to seaweed containing rice germ, which is manufactured by sprinkling rice germ or rice germ powder onto the surface of raw or roasted seaweed, and to a method for producing the same.

Rice is processed to make it edible by removing the husk and bran layer of rice, and is a globally important agricultural product along with barley and wheat.

Korea is one of the major producers of rice. The polishing process of removing the rice bran layer and pear from brown rice and making white rice is called rice polishing. Depending on the degree of polishing, it is classified into polished rice, 7-minute sea bream, 5-minute sea bream, etc. During the process of polishing rice, most of the rice germ is removed. Rice germ is rich in vitamin B1, vitamin E, and dietary fiber, as well as octacosanol, alpha-tocopherol, gamma oryzanol, GAVA dietary fiber, linoneresin, and beta-sisterol. It is known to contain about 66% of the useful nutrients of rice, including minerals and calcium.

Vitamin E is an antioxidant that prevents cell aging and maintains cell membranes. It exists between unsaturated fatty acids in the cell membrane and has an antioxidant effect that prevents the peroxidation of unsaturated fatty acids from progressing. Vitamin E is gathered in the membrane surrounding the cell membrane and small structures within other cells (mitochondria, microsomes, lysosomes, etc.) and comes into contact with phospholipids or cholesterol, which are the main components of the membrane. Additionally, vitamin E is necessary for normalizing immune function, especially T lymphocyte function. Vitamin E requirements are correlated with the amount of unsaturated fatty acids in cells. The fatty acid composition of cells is affected by the type and amount of dietary fat.

However, since vitamin E is destroyed by oxygen, light, oil, and metal, it is difficult to manufacture foods with high vitamin E content.

Meanwhile, seaweed is rich in nutrients and has excellent dry storage properties, so it is processed into dried seaweed, which is shaped like a thin square paper and has a length of 19 to 27 cm on one side, and is widely used for food. Recently, seasoned seaweed (also called seasoned seaweed, seasoned seaweed), which is seasoned with salt, oil and/or seasoning ingredients on the surface of dried seaweed and then baked, is widely known.

Due to the high popularity of seasoned seaweed, seasoned seaweed with various tastes and flavors has been proposed in recent years to meet the tastes of various consumers.

For example, Domestic Patent No. 10-1260843 (2013.05.06.) discloses fish roe-flavored seaweed made by applying mixed oil and seasoned fish roe flavor granules to the first grilled seaweed with oil mixed with seasoned fish roe flavor powder. As another example, Domestic Registered Patent No. 10-1627342 (2016.06.07.) discloses pollack roe-flavored seaweed made by spraying 'pollack roe containing cyclodextrin' on the surface of seaweed and baking it, and as another example, published patent no. 10 -2005-0037010 (April 21, 2005) discloses brown rice flavored seasoned seaweed with brown rice flavor.

However, in the past, there was no attempt to produce nutritious seaweed (raw seaweed, seasoned seaweed) using rice germ discarded during the milling process.

Accordingly, the present invention seeks to provide a method of manufacturing seaweed containing rice germ that is highly preferred by consumers and has excellent functionality by utilizing rice germ that is discarded during the milling process.

Publication of Patent No. 10-2012-0134274 (December 12, 2012, Seaweed seasoned with fish roe and its manufacturing method) Publication of Patent No. 10-2019-0013217 (February 11, 2019, Seasoned seaweed coated with fish meat granules and method for manufacturing the same) Publication of Patent No. 10-2005-0037010 (2005.04.21, Manufacturing method of brown rice flavored seasoned seaweed)

The present invention was created to solve the above problems. By spraying rice germ or rice germ powder on the surface of raw or roasted seaweed and drying it to produce seaweed, it is possible to enjoy a new taste as well as texture, while ingesting the useful nutrients of the rice germ as is. The purpose is to provide seaweed containing rice germ with excellent functionality.

The method of manufacturing seaweed containing rice germ of the present invention to solve the above problems includes a sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of dried fresh seaweed or roasted seaweed, It consists of a rice germ application step in which the rice germ is scattered and applied to the surface of the seaweed to which the sauce is applied, a drying step in which the rice germ-coated seaweed is dried, and a cutting step in which the dried seaweed is cut to the required specifications after going through the drying step. The rice germ is pretreated through a roasting step of roasting at 100°C to 120°C for 1 to 3 minutes, and the roasted rice germ or rice germ powder ground to a certain size is used.

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Here, in the sauce application step, the rice germ mixture sauce is prepared by mixing the rice germ with the sauce and then applied to the surface of raw or roasted seaweed, so that the sauce application step and the rice germ application step can be performed simultaneously.

According to the seaweed containing rice germ of the present invention and its manufacturing method consisting of the above composition, rice germ or rice germ powder is attached to the surface of the seaweed, so that not only the texture but also a new taste can be felt, and the usefulness of rice germ along with the consumption of seaweed Nutrients can be consumed together, which has the effect of contributing to improving health.

Figure 1 is a manufacturing flow chart of seaweed containing rice germ according to the present invention.

Hereinafter, seaweed containing rice germ and its manufacturing method according to a preferred embodiment of the present invention will be described in detail with reference to the attached drawings.

As shown in the drawing, the method of manufacturing seaweed containing rice germ according to the present invention is to manufacture seaweed with excellent functionality by applying rice germ with high nutritional content to seaweed, which includes a sauce application step, a rice germ application step, and a drying step. and a cutting step.

In the present invention, it would be desirable to configure the sauce application step, rice germ application step, drying step, and cutting step to be automatically and continuously processed using a conveyor, etc. to increase production efficiency.

If we explain in detail each step for manufacturing highly functional seaweed,

(1) Source application step

The sauce is applied to the surface of dried seaweed collected from the sea and dried, or grilled seaweed that has been roasted in advance.

The type of seaweed does not matter, and stone seaweed, semi-rolled seaweed, and green seaweed can all be used. Roasted seaweed can be made by roasting dried seaweed for 2 to 5 seconds at a temperature that does not burn it, or grilled seaweed sold commercially. Seaweed can be used.

The sauce is a seasoning sauce containing any one of chili sauce, cream sauce, and tomato sauce, and the sauce can be made and applied according to the consumer's request.

The sauce is applied evenly to the surface of the seaweed, and can be applied to only one side of the seaweed or to both sides.

(2) Rice germ application step

The sauce is applied by scattering rice germs on the surface of the seaweed coated with the sauce. In this case, the rice germs are pretreated by roasting at 100°C to 120°C for 1 to 5 minutes.

Pretreatment means applying heat to the rice germ for a certain period of time at a certain temperature, which involves roasting the rice germ for 1 to 5 minutes at 100°C to 120°C. This roasting process is a heat treatment method commonly performed in the food field and is heated at a specific temperature. This means processing while applying heat evenly to the target material.

When rice germ is pretreated, the total polyphenol content and vitamin E content contained in the rice germ are improved. Therefore, the pH can be lowered compared to when rice germ is added to food as is, and seaweed with excellent total polyphenol content and antioxidant ability can be produced.

In this respect, roasting rice germ is important in improving the nutritional value and functionality of seaweed in the production of seaweed of the present invention.

At this time, the roasted rice germ can be pulverized to a certain size through a roasting process.

Using rice germ by grinding it into powder has the advantage of increasing the total polyphenol content and vitamin E content within the rice germ itself.

Therefore, when roasted rice germ is pulverized or pulverized and then filtered through a sieve is applied to seaweed, the antioxidant activity of the rice germ can be further improved, and the texture of seaweed when consumed can be improved.

For example, the grinding size can be approximately 300 to 700㎛.

(3) Drying step

After applying the rice germ to the seaweed, it can be dried naturally or using a dryer.

The drying time is sufficient to allow the sauce to harden and not smear.

(4) Cutting step

After the drying stage is completed, the seaweed is cut to the required specifications.

The cut size is approximately 5 to 10 cm, and the cut seaweed is packaged through a packaging process.

Meanwhile, in the present invention, the sauce application step and the rice germ application step can be performed at once. In this case, before applying the sauce to the surface of the seaweed, mix the rice germ with the sauce to make a rice germ mixed sauce, and then make this rice germ mixed sauce. By applying it to the surface of fresh or roasted seaweed, the sauce application step and rice germ application step can be performed at once.

The present invention, constructed as described above, produces seaweed with excellent functionality by applying rice germ, which is discarded even though it is rich in nutrients, to the surface of seaweed and then drying it, so that when eating seaweed, the useful nutrients contained in the rice germ can be consumed as is, and a new taste can be obtained. Not only can you feel it, but it can also increase the texture.

In addition, as the sauce is applied to the surface of the seaweed, it can be eaten as a dry side dish as well as a snack, meeting the needs of consumers who prefer new tastes and foods.

Claims (5)

A sauce application step of applying a seasoning sauce including any one of chili sauce, cream sauce, and tomato sauce to the surface of dried raw or roasted seaweed;
A rice germ application step of scattering rice germs on the surface of the seaweed to which the sauce is applied,
A drying step of drying the seaweed coated with rice germ,
It consists of a cutting step in which the dried laver is cut to the required standard after going through the drying step.
The rice germ contains rice germ, characterized in that the step of frying the rice germ for 1 to 3 minutes at 100 ℃ to 120 ℃, and applying rice germ powder that has gone through the step of pulverizing the rice germ that has undergone the roasting step to a certain size and powdering it. How to make seaweed.
delete delete According to paragraph 1,
In the sauce application step, the rice germ mixture sauce is prepared by mixing the rice germ with the sauce and then applied to the surface of raw or roasted seaweed, so that the sauce application step and the rice germ application step can be performed simultaneously. Manufacturing method of dried seaweed.
Seaweed containing rice germ manufactured by the method of paragraph 1 or 4.

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