KR20000001130A - Manufacturing method for sea mustard having improved storing stability - Google Patents

Manufacturing method for sea mustard having improved storing stability Download PDF

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KR20000001130A
KR20000001130A KR1019980021200A KR19980021200A KR20000001130A KR 20000001130 A KR20000001130 A KR 20000001130A KR 1019980021200 A KR1019980021200 A KR 1019980021200A KR 19980021200 A KR19980021200 A KR 19980021200A KR 20000001130 A KR20000001130 A KR 20000001130A
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seaweed
dried
manufacturing
ears
ear
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KR1019980021200A
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Korean (ko)
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KR100289412B1 (en
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이홍장
박문길
가네우 히로오까
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이홍장
박문길
가네우 히로오까
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)

Abstract

PURPOSE: A manufacturing method for sea mustard is provided to obtain a changeless sea mustard in color, moisture contained, and quality even in case of keeping for a long time. CONSTITUTION: A sea mustard containing an improved storing stability is manufactured by: adding 30-200 wt% of salt to 100 wt% of raw sea mustard for preserving with salt; freezing or cooling in -30 to 5°C cutting to 0.5 to 10 millimeters of thickness; and drying by using 70 to 120°C of hot air for 1 to 2 hours.

Description

보관 안정성이 개선된 미역귀의 제조방법Manufacturing method of seaweed ear with improved storage stability

본 발명은 보관 안정성이 개선된 미역귀의 제조방법에 관한 것이다. 더욱 상세히는 미역귀 건조시 특수한 가공처리를 행함으로써 장기간 보관하여도 색상, 수분함량 및 품질에 변화가 없는 미역귀의 제조방법에 관한 것이다.The present invention relates to a method for preparing seaweed ears with improved storage stability. More specifically, the present invention relates to a method for preparing seaweed ears, which have no change in color, water content and quality even after long-term storage by performing a special processing on drying seaweed ears.

미역은 갈조류의 조류로서 일반적으로 뿌리를 제외하고는 식용으로 많이 사용되고 있다. 특히 미역의 줄기 하반부에 존재하는 미역귀는 미역의 생식에 필요한 포자를 형성하는 곳으로, 그 영양가가 다른 미역의 잎이나 줄기에 비해 풍부하기 때문에 건강식품으로 많이 사용되고 있다. 그러나 이러한 미역귀를 건강식품으로 사용하기 위해서는 미역귀를 적절히 건조하여 사용하여야 하나, 일반적인 건조방법으로 제조시 그 제품의 보관 안정성이 낮아 오랫동안 유통시키기 어려운 문제점이 있다. 또한 장기 보관시 건조 미역귀의 색상의 변화가 일어나 그 품질의 저하가 야기되곤 하였다.Seaweed is an algae of brown algae and is generally used for food except for roots. In particular, the seaweed ear existing in the lower half of the stem of seaweed forms a spore necessary for the reproduction of the seaweed, and its nutritional value is used a lot as a health food because it is richer than other seaweed leaves and stems. However, in order to use the seaweed ear as a health food, the seaweed ear should be properly dried and used, but when manufactured by a general drying method, there is a problem that it is difficult to distribute the product for a long time due to low storage stability. In addition, the long-term storage of the dried seaweed turns a color change was often caused.

따라서 본 발명은 장기 보관시 미역귀의 색상변화, 수분함량의 변화 등이 거의 없는 건조 미역귀를 제조하기 위한 새로운 건조 미역귀의 제조방법을 개발한 것이다. 본 발명에 의해 제조된 건조 미역귀는 장시간 보관시에도 색상 및 품질의 변화가 거의 없어 식용으로 사용하는 데에 아무런 문제점이 없을 뿐만 아니라, 건조 미역귀의 영양소 파괴가 거의 없어 건강식품으로 유용한 건조미역귀를 개발하였다.Therefore, the present invention has been developed a new method for manufacturing dried seaweed ears for the manufacture of dried seaweed ears with little change in color, moisture content, etc. of seaweed ears during long-term storage. The dried seaweed ear prepared by the present invention has little change in color and quality even when stored for a long time, and there is no problem in using it for food, and there is almost no nutrient destruction of dried seaweed ear, so it is useful to develop dried seaweed ear as a health food. It was.

따라서 본 발명은 생미역귀 100중량부에 대해 소금 30∼200 중량부를 가하여 염장시킨 후, -30∼5℃로 냉동 또는 냉장시키고 두께 0.5∼10mm 로 세절시킨 후, 70∼120℃의 열풍으로 1∼2시간 건조시켜 제조된 보관 안정성이 개선된 미역귀의 제조방법을 제공하는 것이다. 특히 이때 세절된 미역귀를 60∼100℃의 열수로 5∼30초간 자숙시키는 것이 바람직하며, 바람직한 열풍의 온도는 90∼110℃이다.Therefore, the present invention is salted by adding 30 to 200 parts by weight of salt with respect to 100 parts by weight of fresh seaweed, and then frozen or refrigerated at -30 to 5 ℃, cut into a thickness of 0.5 to 10 mm, then 1 to 1 with a hot air of 70 to 120 ℃ The present invention provides a method for preparing seaweed ears, which has been improved by storage for 2 hours. In particular, it is preferable to let the cut seaweed ear boil for 5 to 30 seconds with hot water of 60 to 100 ° C, and the temperature of the hot air is 90 to 110 ° C.

이하, 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명에서 특징이 되는 가공기술은 생미역귀를 염장후 냉동 또는 냉장시켜 세절하는 것으로, 생미역귀의 염장시 삼투압의 차이로 생미역귀내의 수분이 밖으로 배출되어 적절한 수분농도를 함유하게 되며, 또한 -30∼5℃로 냉동 또는 냉장시켜 세절함으로써 생미역귀내의 점액질의 냉동으로인한 세절을 손쉽게 할 수 있을 뿐만아니라 점액질의 유출을 방지할 수 있다.The processing technology characterized by the present invention is to chop the raw seaweed ear after freezing or refrigeration, and then rinse it, and when the salted raw seaweed salt is salted, the water in the fresh seaweed ear is discharged out to contain an appropriate moisture concentration. By freezing or refrigeration at -5 ° C and slicing, not only the slicing due to the freezing of the mucus in the fresh seaweed can be easily performed, but also the leakage of the slime can be prevented.

또한 본 발명의 특징중의 하나는 70∼120℃로 열풍 건조하는 것으로, 이러한 열풍건조를 통해 생미역귀내의 적절한 수분함량을 유지할 수 있게 해준다. 또한 열풍건조가 아닌 일광건조등의 방법에 의해 건조된 생미역귀의 경우 색상의 변화가 야기될 뿐만 아니라 수분의 함량이 불규칙하여 그 보관상의 문제가 있는 것이다.In addition, one of the characteristics of the present invention is to dry the hot air at 70 ~ 120 ℃, through such a hot air drying it is possible to maintain the appropriate moisture content in fresh seaweed ears. In addition, in the case of fresh seaweed dried by the method of daylight drying, not hot air drying, not only color change is caused, but also the moisture content is irregular, so there is a storage problem.

또한 본원발명의 자숙공정은 필요에 따라 행할 수 있으며, 이러한 자숙공정을 통해 건조미역귀의 색상을 짙은 녹색으로 변화시키기에 적당하다. 이러한 짙은녹색의 색상은 그 품질의 신선도를 유지시킴을 표시하는 것으로, 상업적으로 사용할 때 매우 유용하다.In addition, the ripening process of the present invention can be carried out as needed, it is suitable to change the color of the dried seaweed ears to dark green through this ripening process. This dark green color indicates that it maintains its freshness and is very useful for commercial use.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다. 그러나 이러한 실시예들로 본 발명의 범위를 한정하는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples do not limit the scope of the present invention.

(제조실시예 1) 건조 미역귀의 제조방법Preparation Example 1 Manufacturing Method of Dried Seaweed

미역귀 10kg 에 소금 10kg을 가하여 1∼2시간 염장시킨 후, -20℃로 급속냉동시킨다. 냉동시킨 미역귀를 두께 2mm, 길이 5cm 로 세절시킨 후, 물로 세척하고 100℃의 열풍으로 1시간 30분 건조하여 건조 미역귀를 제조하였다.10 kg of salted seaweed is added to 10 kg of salt and salted for 1 to 2 hours, followed by rapid freezing at -20 ° C. Frozen seaweed ears were cut into 2 mm thick and 5 cm long, washed with water, and dried for 1 hour and 30 minutes with hot air at 100 ° C. to prepare dried seaweed ears.

(제조실시예 2) 건조 미역귀의 제조방법Preparation Example 2 Manufacturing Method of Dry Seaweed Ear

미역귀 10kg 에 소금 10kg을 가하여 1∼2시간 염장시킨 후, -20℃로 급속냉동시킨다. 냉동시킨 미역귀를 두께 2mm, 길이 5cm 로 세절시킨 후, 물로 세척하고 90℃의 열수로 20초간 자숙시킨 후, 0∼15℃로 냉각시킨 후, 열풍으로 1시간 30분 건조하여 건조 미역귀를 제조하였다.10 kg of salted seaweed is added to 10 kg of salt and salted for 1 to 2 hours, followed by rapid freezing at -20 ° C. The frozen seaweed ears were cut into 2 mm thick and 5 cm long, washed with water, boiled in hot water at 90 ° C. for 20 seconds, cooled to 0-15 ° C., and dried for 1 hour and 30 minutes to prepare dried seaweed ears. .

(제조실시예 3) 건조 미역귀의 제조방법Preparation Example 3 Manufacturing Method of Dried Seaweed

미역귀 10kg 에 소금 5kg을 가하여 1∼2시간 염장시킨 후, -20℃로 급속냉동시킨다. 냉동시킨 미역귀를 두께 2mm, 길이 5cm 로 세절시킨 후, 물로 세척하고 90℃의 열수로 20초간 자숙시킨 후, 0∼15℃로 냉각시킨 후, 열풍으로 1시간 30분 건조하여 건조 미역귀를 제조하였다.5 kg of salt is added to 10 kg of brown seaweed and salted for 1 to 2 hours, followed by rapid freezing at -20 ° C. The frozen seaweed ears were cut into 2 mm thick and 5 cm long, washed with water, boiled in hot water at 90 ° C. for 20 seconds, cooled to 0-15 ° C., and dried for 1 hour and 30 minutes to prepare dried seaweed ears. .

(제조비교예 1) 건조 미역귀의 제조방법(Production Comparative Example 1) Manufacturing Method of Dried Seaweed

미역귀 10kg을 -20℃로 급속냉동시킨다. 냉동시킨 미역귀를 두께 2mm, 길이 5cm 로 세절시킨 후, 물로 세척하고 100℃의 열풍으로 1시간 30분 건조하여 건조 미역귀를 제조하였다.Quickly freeze 10 kg seaweed at -20 ° C. Frozen seaweed ears were cut into 2 mm thick and 5 cm long, washed with water, and dried for 1 hour and 30 minutes with hot air at 100 ° C. to prepare dried seaweed ears.

(제조비교예 2) 건조 미역귀의 제조방법(Comparative Preparation Example 2) Manufacturing Method of Dried Seaweed

미역귀 10kg 에 소금 10kg을 가하여 1∼2시간 염장시킨 후, -20℃로 급속냉동시킨다. 냉동시킨 미역귀를 두께 2mm, 길이 5cm 로 세절시킨 후, 물로 세척하고 일광으로 3∼5시간 건조하여 건조 미역귀를 제조하였다.10 kg of salted seaweed is added to 10 kg of salt and salted for 1 to 2 hours, followed by rapid freezing at -20 ° C. The frozen seaweed ears were cut into 2 mm thick and 5 cm long, washed with water, and dried for 3 to 5 hours in daylight to prepare dried seaweed ears.

(실시예 1) 건조 미역귀의 수분함량 변화실험(Example 1) Water content change experiment of dried seaweed ears

제조실시예 1∼3 및 제조비교예 1∼2에서 제조된 건조 미역귀를 이용하여 1개월, 3개월 및 6개월 후의 수분함량의 경시변화를 측정하였다. 동 경시변화의 결과는 표 1에 나타내었다.The time-varying change in moisture content after 1 month, 3 months and 6 months was measured using the dried seaweed ear prepared in Preparation Examples 1-3 and Comparative Examples 1-2. The results of the change over time are shown in Table 1.

제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 3Preparation Example 3 비교예 1Comparative Example 1 비교예 2Comparative Example 2 제조시수분함량Moisture Content in Manufacturing 3 %3% 2 %2 % 2.5 %2.5% 7 %7% 10 %10% 1 개월 후 수분함량Moisture content after 1 month 2.9 %2.9% 1.9 %1.9% 2.4 %2.4% 7.5 %7.5% 11 %11% 3 개월 후 수분함량Moisture content after 3 months 2.8 %2.8% 1.9 %1.9% 2.3 %2.3% 6.5 %6.5% 12 %12% 6 개월 후 수분함량Moisture content after 6 months 2.5 %2.5% 1.8 %1.8% 2.0 %2.0% 4.5 %4.5% 13 %13%

(실시예 2) 건조 미역귀의 색상 변화실험Example 2 Color Change Experiment of Dried Seaweed

제조실시예 1∼3 및 제조비교예 1∼2에서 제조된 건조 미역귀를 이용하여 1개월, 3개월 및 6개월 후의 색상 변화의 경시변화를 측정하였다. 동 경시변화의 결과는 표 2에 나타내었다.The time-dependent change in color change after one month, three months and six months was measured using the dried seaweed ear prepared in Preparation Examples 1-3 and Comparative Examples 1-2. The results of the change over time are shown in Table 2.

제조예 1Preparation Example 1 제조예 2Preparation Example 2 제조예 3Preparation Example 3 비교예 1Comparative Example 1 비교예 2Comparative Example 2 제조시색상When manufacturing 짙은 녹색Dark green 짙은 녹색Dark green 짙은 녹색Dark green 짙은 녹색Dark green 녹갈색Cyan 1 개월 후 색상1 month after color 짙은 녹색Dark green 짙은 녹색Dark green 짙은 녹색Dark green 녹갈색Cyan 갈색Brown 3 개월 후 색상3 months after color 짙은 녹색Dark green 짙은 녹색Dark green 짙은 녹색Dark green 갈색Brown 짙은 갈색mum 6 개월 후 색상6 months after color 짙은 녹색Dark green 짙은 녹색Dark green 짙은 녹색Dark green 짙은 갈색mum 짙은 갈색mum

본 발명의 효과는 장기 보관시 미역귀의 색상변화, 수분함량의 변화 등이 거의 없는 건조 미역귀를 제조하기 위한 새로운 건조 미역귀의 제조방법을 개발한 것이다. 본 발명에 의해 제조된 건조 미역귀는 장시간 보관시에도 색상 및 품질의 변화가 거의 없어 식용으로 사용하는 데에 아무런 문제점이 없을 뿐만 아니라, 건조 미역귀의 영양소 파괴가 거의 없어 건강식품으로 유용한 건조미역귀를 개발한 것이다.The effect of the present invention is to develop a new method for manufacturing dried seaweed ears for the production of dried seaweed ears with little change in color, moisture content, etc. of seaweed ears during long-term storage. The dried seaweed ear prepared by the present invention has little change in color and quality even when stored for a long time, and there is no problem in using it for food, and there is almost no nutrient destruction of dried seaweed ear, so it is useful to develop dried seaweed ear as a health food. It is.

Claims (3)

생미역귀 100중량부에 대해 소금 30∼200 중량부를 가하여 염장시킨 후, -30∼5℃로 냉동 또는 냉장시키고 두께 0.5∼10mm 로 세절시킨 후, 70∼120℃의 열풍으로 1∼2시간 건조시켜 제조된 보관 안정성이 개선된 미역귀의 제조방법After salting with 30 to 200 parts by weight of salt with respect to 100 parts by weight of fresh seaweed, it is frozen or refrigerated at -30 to 5 ° C, shredded to a thickness of 0.5 to 10mm, and dried for 1 to 2 hours with hot air at 70 to 120 ° C. Manufacturing method of seaweed ear with improved storage stability 제 1항에 있어서, 세절된 미역귀를 60∼100℃의 열수로 5∼30초간 자숙시킴을 특징으로 하는 보관 안정성이 개선된 미역귀의 제조방법The method for preparing seaweed ear with improved storage stability according to claim 1, characterized in that the shredded seaweed ear is cooked for 5-30 seconds with hot water of 60 to 100 ° C. 제 1항에 있어서, 열풍의 온도는 90∼110℃임을 특징으로 하는 보관 안정성이 개선된 미역귀의 제조방법The method according to claim 1, wherein the temperature of the hot air is 90 to 110 ° C.
KR1019980021200A 1998-06-09 1998-06-09 Manufacturing method of seaweed ear with improved storage stability KR100289412B1 (en)

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KR100367016B1 (en) * 2000-07-13 2003-01-09 최종홍 Seaweed fusiforme manufacturing method for steaming and seasoning that containing green state for long period
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