KR20000072681A - Method for fabricating processed food of ear portion of seaweed and globule fabricated by the same - Google Patents
Method for fabricating processed food of ear portion of seaweed and globule fabricated by the same Download PDFInfo
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- KR20000072681A KR20000072681A KR1020000054957A KR20000054957A KR20000072681A KR 20000072681 A KR20000072681 A KR 20000072681A KR 1020000054957 A KR1020000054957 A KR 1020000054957A KR 20000054957 A KR20000054957 A KR 20000054957A KR 20000072681 A KR20000072681 A KR 20000072681A
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- South Korea
- Prior art keywords
- seaweed
- cold
- water
- brown seaweed
- head parts
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- 238000000034 method Methods 0.000 title claims abstract description 16
- 241001474374 Blennius Species 0.000 title claims description 96
- 235000021067 refined food Nutrition 0.000 title claims description 8
- 235000010443 alginic acid Nutrition 0.000 claims abstract description 27
- 229920000615 alginic acid Polymers 0.000 claims abstract description 27
- 229960001126 alginic acid Drugs 0.000 claims abstract description 25
- 239000000783 alginic acid Substances 0.000 claims abstract description 25
- 150000004781 alginic acids Chemical class 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229910052751 metal Inorganic materials 0.000 claims abstract description 11
- 239000002184 metal Substances 0.000 claims abstract description 11
- 238000007605 air drying Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims abstract description 3
- 210000005069 ears Anatomy 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 241001261506 Undaria pinnatifida Species 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000002245 particle Substances 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 241000199919 Phaeophyceae Species 0.000 abstract 9
- 239000006187 pill Substances 0.000 abstract 3
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000013535 sea water Substances 0.000 description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 2
- 229940072056 alginate Drugs 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229910001111 Fine metal Inorganic materials 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/50—Polysaccharides, gums
- A23V2250/502—Gums
- A23V2250/5026—Alginate
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 미역의 알집에 해당되는 미역귀의 가공식품에 관한 것으로, 보다 상세하게는 미역귀에 다량으로 함유되어 있는 수용성 알긴산의 성분을 최대한 유지하는 상태에서 미역귀를 소비자가 보관 및 섭취하기에 간편하도록 환상으로 제조, 가공하기에 적합하도록 한 미역귀 가공식품 제조 방법 및 이에 의해 제조된 미역귀환에 관한 것이다.The present invention relates to a processed food of seaweed ears corresponding to a collection of wakame seaweed, and more particularly to the seaweed ears in a state that maintains the components of the water-soluble alginic acid contained in a large amount in seaweed ears to simplify the storage and intake of consumers The present invention relates to a method for preparing seaweed returned foods and a seaweed return produced thereby.
일반적으로 미역은 알카리성 식물인 해산물로서 각종 아미노산, 비타민 특히 무기염류를 다량으로 함유하고 있어 식품으로서 가치가 높을 뿐 아니라, 칼슘을 함유하고 있어 분만전후의 산모에게 특히 적절한 영양공급원로 애용되고 있다.In general, seaweed is an alkaline plant of seafood, which contains a large amount of various amino acids, vitamins, especially inorganic salts, and is highly valuable as a food, and also contains calcium, and is used as a particularly suitable nutrient source for mothers before and after delivery.
미역은 도 1에 도시한 바와 같이, 미역의 몸통부분인 미역줄기(1) 및 미역잎(2)과, 미역의 머리부분인 미역귀(3)로 구분되는데 이 가운데서 특히 미역귀(3)는 미역의 알집에 해당되는 부분으로 영양분이 가장 풍부하며, 특히 인체에 유익한 알긴산이 다량 포함되어 있다.As shown in Figure 1, the seaweed is divided into the seaweed stem (1) and the seaweed leaf (2), the body part of the seaweed, and the seaweed ear (3), the head of the seaweed, in particular, the seaweed ear (3) of the seaweed It is the most abundant of nutrients, and contains a large amount of alginic acid, which is particularly beneficial to the human body.
알긴산의 효능은 잘 알려져 있다시피 체내의 중금속을 흡착하여 체외로 배출하는 작용 및 혈중 콜레스테롤 수치를 저하시키는 작용을 하여 국민보건을 향상시킬 수 있는 우수한 영양성분으로 각광받고 있고 실정이다.Alginic acid has been well known as an excellent nutritional ingredient that can improve the public health by absorbing heavy metals in the body to the outside of the body and the effect of lowering blood cholesterol levels.
미역이 함유하고 있는 알긴산을 도 2에 도시한 바와 같은 각 부위별로 측정한 결과는 아래 표와 같다.The results of measuring the alginic acid contained in seaweed for each site as shown in Figure 2 are as shown in the table below.
-WSA; 물에 녹는 알긴산, -HWEM; 뜨거운물에 녹는 알긴산-WSA; Alginic acid, soluble in water, -HWEM; Alginate Soluble in Hot Water
-ASA; 알카리에 녹는 알긴산, -Whole body; 전체 분석 수치-ASA; Alginic acid soluble in alkali, -Whole body; Overall analysis figures
이와 같은 실험 결과에서 보는 바와 같이 일반적으로 미역에 함유되어 있는 알긴산은 미역귀(C) 부분에 다량으로 함유되어 있음을 알 수 있다.As shown in the experimental results, it can be seen that alginic acid, which is generally contained in seaweed, is contained in a large amount in the seaweed ear (C).
그러나 종래 미역의 가공방법은 생미역을 95∼98℃로 데친(Blanching)후에 냉각, 염장, 탈염 등의 방법으로 가공하였으나, 이러한 가공방법은 미역의 유효성분인 알긴산, 비타민 등 기타 영양성분을 유실시키는 문제점을 갖는 것이었다.However, the conventional method of processing seaweed was processed by cooling, salting, desalting, etc. after blanching the raw seaweed at 95 ~ 98 ℃, this processing method is to lose other nutrients such as alginic acid, vitamin, etc. I had a problem.
또한, 종래에는 미역에서 가장 영양분을 많이 함유하고 있으며, 특히 알긴산이 다량 포함되어 있는 미역귀는 일반적으로 250∼300℃의 고온에서 기름으로 튀겨 섭취하고 있었기 때문에 정작 미역귀의 주요 영양소는 모두 파괴된 상태로 식품을 섭취하게 된다는 문제가 있다. 특히 미역귀에 함유되어 있는 알긴산의 경우에는 수용성 알긴산이 차지하는 비율이 높기 때문에 종래 방식에 의한 미역귀의 조리법은 알긴산을 파괴한 상태로 미역귀를 섭취하는 형태로서 바람직하지 않은 조리법이라 할 것이다.In addition, conventionally, seaweeds containing the most nutrients in seaweed, and especially large amounts of alginic acid were eaten fried in oil at a high temperature of 250 ~ 300 ℃, so all the main nutrients of seaweeds are destroyed. There is a problem of eating food. In particular, in the case of alginic acid contained in seaweed ears, since the ratio of water-soluble alginic acid is high, the conventional seaweed ears recipe is a form of ingesting seaweed ears in a state in which alginic acid is destroyed.
아울러 미역은 3∼4월 중에 집중적으로 생산되므로 미역귀 본래의 영양소를 그대로 유지한 상태로 소비자에게 연중으로 공급하는 것은 거의 불가능하다는 문제가 있다.In addition, since the seaweed is produced intensively in March to April, there is a problem that it is almost impossible to supply to the consumer throughout the year while maintaining the original nutrients.
본 발명의 목적은 인체에 유익한 알긴산을 포함하는 각종 영양분이 함유되어 있는 미역귀를 수용성 알긴산이 파괴되지 않은 상태인 수분이 3∼4％ 함유된 자연 상태 그대로 연중공급할 수 있도록 식품가공하려는 것이다.An object of the present invention is to provide food processing so that the seaweed ear containing various nutrients including alginic acid, which is beneficial to the human body, can be supplied year-round in a natural state containing 3 to 4% of water in which water-soluble alginic acid is not destroyed.
특히 본 발명은 알긴산이 다량으로 함유된 미역귀를 가공하기 때문에 종래 해초류 또는 미역에서 알긴산을 추출하는 방법의 경우보다 많은 양의 알긴산을 자연 그대로 유지하여 소비자에게 제공하려는 것이다.In particular, since the present invention processes a seaweed ear containing a large amount of alginic acid, it is intended to maintain a larger amount of alginic acid in nature than in the case of the conventional method of extracting alginic acid from seaweed or seaweed to provide to consumers.
아울러 미역귀에서 추출된 알긴산을 건조된 환상태로 가공하여 소비자가 장기간 보관할 수 있도록 하고, 소비자가 가공식품을 섭취하기에 용이한 상태로 가공하려는 것이다.In addition, the alginic acid extracted from seaweed ears to be processed in a dry hwan state to allow consumers to store for a long time, and to be processed in a state that is easy for consumers to consume processed foods.
도 1은 일반적인 미역의 구성도.1 is a block diagram of a general seaweed.
도 2는 미역의 각 부분도.2 is a partial view of the seaweed.
도 3은 본 발명에 의한 미역귀 가공식품인 미역귀환의 제조 공정도.Figure 3 is a manufacturing process diagram of seaweed return which is processed seaweed return food according to the present invention.
(도면의 주요 부분에 대한 부호의 설명)(Explanation of symbols for the main parts of the drawing)
1 ; 미역줄기One ; Seaweed Stem
2 ; 미역잎2 ; Seaweed Leaf
3 ; 미역귀3; Seaweed Ear
상기한 바와 같은 목적을 달성하기 위한 본 발명에 의한 미역귀 가공식품의 제조 방법은The manufacturing method of seaweed ear processed food according to the present invention for achieving the above object is
생미역에서 분리된 미역귀에서 이물질 제거하는 원료 선별 공정(S10);Raw material screening step (S10) for removing foreign matter from seaweed ears separated from raw seaweed;
이물질이 제거된 미역귀를 18∼20℃의 냉풍으로 건조하는 냉풍 건조 공정(S20);Cold air drying step (S20) for drying the seaweed ears from which foreign matters have been removed with cold air of 18 to 20 ℃;
냉풍 건조된 미역귀를 분쇄기에서 90∼100메쉬(mesh)로 분쇄 제조하는 분쇄 공정(S30);Crushing step (S30) for grinding the cold-air dried seaweed into a mill 90 to 100 mesh (mesh);
분쇄된 미역귀의 미세 입자들은 금속 검출기를 통과시키면서 금속 이물질을 검출,분리하는 금속 검출 공정(S40);The fine particles of the crushed seaweed ear metal detection step (S40) for detecting and separating the metal foreign matter while passing through the metal detector;
미역귀 파우더를 물과 혼합하여 반죽하는 물 혼합 공정(S50);A water mixing process of mixing seaweed powder with water and kneading (S50);
물과 혼합된 미역귀 파우더를 제환기에서 환상으로 제조하는 환상 제조 공정(S60);Annular manufacturing step (S60) of preparing seaweed powder mixed with water in a ring machine;
환상으로 제조된 미역귀환을 냉풍으로 70％, 온풍으로 나머지 30％ 건조하는 냉풍 및 온풍 건조 공정(S70);을 순차적으로 실시하는 것을 특징으로 한다.Cold air and hot air drying step (S70) for drying the seaweed return produced in the annular to 70% in cold air, the remaining 30% in warm air; characterized in that to perform sequentially.
또한, 본 발명에 의한 미역귀 가공식품의 제조 방법에 의하여 제조된 미역귀환은 수분이 3∼4％ 함유된 자연 상태로 정제되어 알긴산 고유의 성분을 그대로 함유한 것을 특징으로 한다.In addition, the seaweed return produced by the manufacturing method of seaweed return processed food according to the present invention is characterized in that it contains a unique ingredient of alginic acid as it is purified in a natural state containing 3 to 4% water.
이하, 상기한 바와 같은 본 발명에 의한 미역귀 가공식품의 제조방법을 첨부도면 도 3을 참조하여 보다 상세하게 설명한다.Hereinafter, with reference to the accompanying drawings, the manufacturing method of the seaweed ear processed food according to the present invention as described above will be described in more detail.
본 발명은 해초류의 일종인 미역의 머리부분인 미역귀를 수분이 3∼4％ 함유된 자연 상태로 정제하도록 함으로써 휴대하기에 간편하고, 섭취하기가 용이하도록 한 것이다.The present invention is intended to be easy to carry and easy to ingest by allowing the seaweed ear, which is a kind of seaweed, to be purified in a natural state containing 3 to 4% of water.
먼저 생미역에서 미역귀 부분만을 분리하여 분리된 미역귀를 해수로 충분히 세척하여 이물질을 제거하는 원료 선별 공정을 실시한다. 통상적으로 미역에는 각종 이물질이 부착되어 있는 상태이기 때문에 이와 같이 이물질을 제거하는 공정을 실시하여 소비자에게 위생적인 식품을 제공하게 되는 것이며, 미역은 해수에서 생식되었기 때문에 해수처리는 미역귀 성분에 나쁜 영향을 미치지 않는다.(S10)First, only the seaweed ears are separated from raw seaweed, and the separated seaweed ears are thoroughly washed with sea water to carry out a raw material selection process to remove foreign substances. In general, because seaweed is attached to various foreign matters, this process of removing foreign matters provides hygienic food to consumers, and since seaweed is reproduced from seawater, seawater treatment has a bad effect on seaweed ingredient. (S10)
이물질이 제거된 미역귀는 18∼20℃의 냉풍으로 건조하는 공정을 실시하여 미역귀가 수분을 3∼4％ 상태로 유지한 상태로 건조하도록 한다.(S20)Seaweed ears from which foreign matters have been removed are subjected to a process of drying with cold air at 18 to 20 ° C. so that the seaweed ears are dried while maintaining the moisture at 3 to 4%.
건조된 미역귀는 다음 공정으로 진행되기 전 보관시에는 -20∼25℃로 냉동상태로 보관하도록 하여 원료로서의 품질을 유지하도록 한다.Dried seaweeds should be stored frozen at -20 ~ 25 ℃ before storage to maintain the quality as raw materials.
다음 공정은 분쇄기에서 90∼100메쉬(mesh)로 분쇄하여 미세한 입자로 제조하는 분쇄 공정을 거치게 된다.(S30)The next process is subjected to a grinding step of grinding into 90 to 100 mesh (mesh) in the mill to produce fine particles. (S30)
이처럼 분쇄된 미역귀의 미세 입자들은 금속 검출기를 통과시키면서 10,000가우스(gauze) 이하의 미세한 금속 이물질을 검출하여 미역귀의 입자에서 분리하는 금속 검출 공정을 실시한다. 이처럼 건조되어 분쇄된 미역귀 입자들에서 실시되는 금속 검출 공정에 의하여 보다 위생적으로 미역귀의 가공이 실시되는 것이다. (S40)The fine particles of crushed seaweed are subjected to a metal detection process that detects fine metal foreign substances of 10,000 gauss or less and separates them from particles of seaweed while passing through a metal detector. The processing of the seaweed ears more hygienically by the metal detection process performed on the dried and crushed seaweed particles. (S40)
금속 검출 공정을 통과한 미역귀 파우더는 적정한 량의 물과 혼합하여 반죽하는 공정을 실시한다.(S50)Seaweed powder which has passed the metal detection process is mixed with an appropriate amount of water and kneaded. (S50)
물과 혼합된 미역귀 파우더는 제환기(製丸機)에서 소비자가 섭취하기에 편리하고, 보관하기에 간편하도록 직경 3∼5m/m 크기의 환상(丸狀)으로 제조한다.Seaweed powder mixed with water is manufactured in annular shape having a diameter of 3 to 5 m / m so as to be convenient for consumers to consume in a recirculator and convenient for storage.
이와 같이 본 발명에서는 고형 상태의 환상으로 미역귀를 제조하기 때문에 미세한 가루 상태로 미역귀를 제조하거나, 용액 상태로 가공하는 경우에 발생되는 미역귀 성분의 물리적인 성분 변화를 방지할 수 있는 것이며, 미역귀 본래의 점액질 성분이 파괴되지 않고 유지할 수 있어 미역귀의 알긴산 성분을 소비자가 그대로 섭취할 수 있게 되며, 보관 및 섭취가 편리해지는 것이다.(S60)As described above, in the present invention, the seaweed ear is manufactured by the annular state of the solid state, and thus, the physical component change of the seaweed ingredient generated when the seaweed ear is produced in a fine powder state or processed in a solution state can be prevented. The mucous component can be maintained without destruction, so that the alginate component of seaweed can be ingested by the consumer, and the storage and intake will be convenient.
환형으로 제조된 미역귀환은 다시 한번 냉풍으로 건조하는 냉풍 건조 공정을 거치면서 유리수를 완전하게 제거하게 되며, 이러한 냉풍건조에 의하여 대략 70％가 건조되고, 나머지 30％는 온풍으로 건조하여도 무방하다.(S70)The seaweed return produced in the annular form completely removes the free water through the cold wind drying step of drying with cold air once again, and approximately 70% is dried by the cold wind drying, and the remaining 30% may be dried with warm air. (S70)
이와 같이 제조가 완료된 미역귀환은 소비자의 필요에 따라 정량으로 포장하도록 하며, 외부와 완전히 차단된 밀봉상태를 유지하도록 하여 제품화하는 공정을 실시하도록 한다.As such, the seaweed return, which has been manufactured, is to be packaged in a quantitative manner according to the needs of the consumer, and to carry out a product manufacturing process by maintaining a sealed state completely blocked from the outside.
이상에서 설명한 바와 같이, 본 발명에 의한 미역귀 가공식품 제조 방법은 가공시 미역귀를 수분이 3∼4％ 함유된 자연 상태 그대로 가공하기 때문에 미역귀의 유익한 성분을 그대로 유지한 상태로 소비자에게 연중공급할 수 있는 효과가 있다.As described above, the seaweed ear processed food manufacturing method according to the present invention can be supplied year-round to consumers while maintaining the beneficial ingredients of seaweed ear as it processes the seaweed ear in its natural state containing 3 to 4% of moisture during processing. It works.
또한, 본 발명은 알긴산이 다량으로 함유된 미역귀를 가공하기 때문에 종래 해초류 또는 미역에서 알긴산을 추출하는 방법의 경우보다 양질의 알긴산을 다량으로 함유하는 효과를 갖는 것이다.In addition, the present invention is to process the seaweed ear containing a large amount of alginic acid has the effect of containing a large amount of high quality alginic acid than in the case of extracting alginic acid from conventional seaweed or seaweed.
아울러 미역귀에서 추출된 알긴산을 건조된 환상태로 가공함으로써 소비자가 장기간 보관할 수 있고, 섭취하기도 용이하여 소비자의 제품의 신뢰도를 향상시키는 이점이 있다.In addition, by processing the alginic acid extracted from seaweed in a dry hwan state can be stored for a long time by the consumer, there is an advantage to improve the reliability of the consumer's product is easy to consume.
일반적으로 미역의 미역귀는 영양분이 다량 함유되어 있으나, 자체 생김새가 표면적이 크기 때문에 외부의 영향에 쉽게 변질된다는 단점을 갖고 있는 바, 본 발명은 이러한 단점을 보완하여 생미역귀가 함유하고 있는 성분을 그대로 보존하기 위하여 미역귀를 환상으로 제조하여 표면적을 최소화하도록 하고, 성분이 변질되는 것을 방지하도록 수분의 함유량을 3∼4％로 낮추어 제조하는 것으로 소비자가 휴대하기 간편하고 섭취하기 용이하도록 한 것이다.In general, the seaweed ear of seaweed has a large amount of nutrients, but has a disadvantage that its appearance is easily deteriorated by external influences due to its large surface area, the present invention compensates for these disadvantages to preserve the ingredients contained in raw seaweed as it is In order to make the seaweed ears annular to minimize the surface area, and to reduce the content of moisture to 3 to 4% to prevent the component from being deteriorated to make it easy to carry and easy for consumers to consume.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040047489A (en) * | 2002-11-28 | 2004-06-05 | 김선재 | Improvement of Sea-weed Off-flavor and Preparation of Soup using Sea Mustard Sporophyll |
| KR100944840B1 (en) * | 2005-02-14 | 2010-03-04 | 최기종 | Panbroiled Undaria pinnatifida Sporophyll |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101582442B1 (en) * | 2015-05-26 | 2016-01-21 | 금일광선 영어조합법인 | Manufacturing method of seaweed ear processed-food and preparation thereof |
| KR20240125807A (en) | 2023-02-10 | 2024-08-20 | 서원대학교산학협력단 | Method of making capsule food using raw seaweed ears |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040047489A (en) * | 2002-11-28 | 2004-06-05 | 김선재 | Improvement of Sea-weed Off-flavor and Preparation of Soup using Sea Mustard Sporophyll |
| KR100944840B1 (en) * | 2005-02-14 | 2010-03-04 | 최기종 | Panbroiled Undaria pinnatifida Sporophyll |
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