KR20000072244A - Fermeuted tangle manufacturing method - Google Patents

Abstract

PURPOSE: A method for preparing fermented sea tangle is provided to eat processed sea tangle without deteriorating intrinsic taste & aroma. CONSTITUTION: The method of fermented sea tangle comprises: a first step of removing foreign materials from sea tangle; a second step of mixing vinegar made from unpolished rice with brown sugar in a ratio of 2:1, and then agitating it until brown sugar dissolves into vinegar; a third step of dipping sea tangle for 24-48 hrs in the mixture obtained from step 2; a fourth step of taking out sea tangle, and then removing moisture; a fifth step of boiling sea tangle, followed by drying it until its moisture content becomes 70-80 %; a sixth step of fermenting it until white powder is obtained on the surface of sea tangle.

Description

Fermented tangle manufacturing method

The present invention relates to a fermented seaweed production method for fermenting kelp, which is rich in nutrients such as iodine, alginic acid, calcium, laminin, taurine, potassium, fucoidan, various vitamins and minerals, so that it can be eaten as a snack or a snack. will be.

Since ancient times, kelp is widely known as a longevity food that prevents various adult diseases and has been widely used for food, such as seasonings, food additives.

In other words, kelp is a seaweed, rich in nutrients such as iodine, alginic acid, calcium, laminin, taurine, potassium, fucoidan, various vitamins and minerals. It is a very useful food that can suppress adult diseases.

However, conventionally, various processing methods of kelp have not been developed, so they have been ingested as soup or stew as an additive in soup or stew in the state of collecting kelp, or fried.

This method of intake of kelp was exposed to the problem that the various kinds of nutrients of kelp are destroyed in the cooking process as well as the inability to ingest the necessary nutrients at once.

In view of the above problems, a method for processing kelp extracts has been developed and filed with a patent No. 96-19299, but this also raises problems such as destruction of nutrients contained in kelp during processing.

The present invention has been made in order to solve such a problem in the prior art, it is an object of the fermented kelp so as not to destroy the nutrients contained in the kelp to be easily eaten as a snack or snack.

According to an aspect of the present invention for achieving the above object, the first step of removing the impurities by cleaning the collected kelp clean, and mixing brown rice vinegar and yellow sugar in a ratio of 2: 1 stir until the yellow sugar is dissolved The second step of putting the kelp with impurities removed into the solution and simmering it to the point where the kelp is immersed, the third step of removing the kelp from the solution after 24 to 48 hours and removing the water, A fourth step of steaming the kelp into the heating means and steaming the kelp; and a fifth step of removing the steamed kelp from the heating means and drying it to a water content of 70 to 80%; There is provided a fermentation shimama production method comprising a sixth process of fermenting the white powder on kelp.

1 is a process chart showing a manufacturing process of the present invention

Hereinafter, described in more detail with reference to Figure 1 showing the present invention as an embodiment.

1 is a process chart showing the manufacturing process of the present invention, the present invention is to remove the impurities by removing the sand or shells and the like attached to the kelp by naturally drying and clean and clean the common kelp taken from the sea and remove impurities It goes through 1 step. (S1)

Separately, mix brown rice vinegar and yellow sugar in a ratio of 2: 1, stir evenly until the yellow sugar is dissolved, and then add kelp removed with impurities in the first step to make the seaweed soaked and soaked. Go through the process (S2)

Brown rice vinegar in the solution prepared in the second process has a salting function to prevent the corruption of kelp, yellow sugar serves to neutralize the salty taste of kelp.

If the addition amount of brown rice vinegar in the additives is a sour taste in fermented shimashima, on the contrary, if the addition amount of brown rice vinegar is small, there is a concern that the kelp is decayed during the fermentation process, which is a post-process.

In addition, when the amount of yellow sugar is excessively sweet, the sweetness is strong, and the taste and aroma of kelp are inferior. On the contrary, when the amount of yellow sugar is small, the degree of neutralization of the salty taste is weak between the second processes, resulting in salty taste in fermented seaweed.

In this manner, after twenty-four hours have elapsed while the kelp is immersed in the dissolving solution, a third step of removing the kelp from the dissolving solution and removing water is performed.

If the kelp is simmered for more than 48 hours in the solution in the third process, the taste of the kelp is not soft, and if it is brewed within 24 hours, the salty taste is strong and the smell of the kelp falls, requiring careful attention to the third process of putting the kelp into the solution. .

In this manner, after the seaweed is soaked in the solution for a suitable time and drained, it is put into a heating means such as a cauldron and subjected to a fourth step of steaming so that the kelp is muddy. (S4)

Temperature and time for steaming kelp in the fourth process was found to be suitable for 7-10 hours at 250-350 ℃ through several tests.

If the kelp is less steamed in the steaming process of the fourth process, even though the steaming process is completed, the kelp is uncomfortable when eaten, and on the contrary, if the excess steamed, the kelp is too low to chew.

After the kelp is simmered in a suitable state in the fourth step, the steamed kelp is taken out of the heating means, and is put on the foot in natural sunlight with good sunlight to undergo a fifth step of drying the water to 70 to 80% (S5).

In the fifth process, when the water content is dried to 70% or less, the kelp becomes hard, and on the contrary, when the water content is dried to 80% or more, the chewing effect is too low.

After the fifth process, the moisture content is dried to about 70-80%, and the kelp is cut into suitable sizes according to the size of the container, and then folded in a container. -Fermentation shimama is obtained through the sixth process of fermentation for about 30 days. (S6)

Whether or not the container is sealed in the process of fermenting kelp in the container in the sixth step does not significantly affect.

The fermented seaweed fermented through the sixth step is cut into appropriate sizes and put on a plate, so that it is possible to eat deliciously while feeling the aroma of kelp as a snack for children or snacks for children.

In addition, the fermented shimama produced through the sixth process may be finely ground in a grinder and then made into a candy shape by adding spices such as chocolate or lemon flavours. Will be eaten.

On the other hand, the resulting dissolution solution through the third process is a kelp extract having a taste and aroma of kelp, can be used for various purposes.

That is, it can be used as cold noodles, broth of soba noodles, or as a source of cold vegetables, as well as being useful as an additive when pickling meat or cooking steamed meat.

As described above, the present invention has the following advantages over the kelp processed by the conventional method.

First, kelp can be eaten while maintaining the unique taste and aroma of kelp.

Second, tonic action, eliminating constipation, rich in minerals and potassium and calcium will prevent adult diseases.

Third, the fermented kelp can be sliced into a suitable size and can be eaten as a snack for children, and evenly ingested the nutrients required for metabolism.

Fourth, it can be used as a broth of cold noodles or buckwheat noodles, or as a source of cold vegetables, using a solution of pickled kelp (Tashima extract), and can also be useful as an additive for pickling, steaming meat, and the like.

Claims (3)

Clean the collected kelp to remove impurities, mix brown rice vinegar and yellow sugar at a ratio of 2: 1, stir until the yellow sugar dissolves, and then add kelp to which the impurities are removed. The second process, which is soaked in water, the third process of removing kelp from the solution after 24 to 48 hours evaporate, and the kelp that has passed through the third process into the heating means is steamed so that the kelp becomes muggy. The fourth step, the fifth step of removing the steamed kelp from the heating means and drying the water to 70-80%, and the sixth step of fermenting dried kelp into the container one by one to produce white powder on the kelp. Fermented seaweed production method characterized in that. The method of claim 1, Fermented seaweed production method characterized in that the kelp is steamed at 250-350 ° C for 7-10 hours in the fourth step. The method of claim 1, Fermented seaweed production method, characterized in that the kelp is fermented at room temperature for 20-30 days in the sixth step.