KR20040037517A - The complex fremented liquid of the apple grapes plum and the manufacturing method of laver using the liquid - Google Patents

Abstract

PURPOSE: Provided are mixed liquid of fermented apple, grape and japanese apricot and a method for manufacturing laver using it and hardwood charcoal. Therefore, the manufactured laver contains rich nutrients and has a savory taste. CONSTITUTION: A method for manufacturing mixed liquid of fermented apple, grape and japanese apricot comprises the steps of: dipping apple, grape, and japanese apricot individually in diluted vinegar prepared by mixing vinegar(6%) and water in a mixing ratio of 1:200; dividing the apple into 4, removing a seed from the japanese apricot, and mixing them with the grape; crushing the mixture and inserting the crushed mixture with 80-100 wt.% of brown sugar, based on the total weight of the mixture, in a pot; inoculating 0.5-0.6 wt.% of yeast to the mixture and fermenting it at normal temperature for 50-60 days under the semi-anaerobic condition with covering it with a lid; opening the lid and fermenting the mixture at normal temperature for 2-3 months under the aerobic condition; and filtering the fermented mixture and aging it in the shade for 3-5 months.

Description

Mixed fermentation broth of apple and grape plum and manufacturing method of laver using same {THE COMPLEX FREMENTED LIQUID OF THE APPLE GRAPES PLUM AND THE MANUFACTURING METHOD OF LAVER USING THE LIQUID}

The present invention relates to a method of making a mixed fermentation broth of apple grape plum containing a natural organic acid and producing laver using the same.

Seaweed has a high protein content, is rich in vitamin A (A) and vitamin (E), has anti-cancer effects, lowers cholesterol and prevents blood clot formation, and contains essential amino acids such as methionine. Excellent food evenly equipped.

In the conventional method for producing dried laver, the raw laver is added to a tank, stirred for several hours, washed, molded into a certain size, and then matured and dried to produce dried laver.

However, according to the existing method, only a part of the various pollutants adsorbed by the seaweed is removed, and there is a drawback that there is already odor and odor.

In addition, since the contaminated air is repeatedly circulated without being purified in the process of drying with hot air, the aftertaste of dried laver is not refreshing, and the taste, aroma, and texture are inferior.

Attempts have been made to solve this problem.

Korean Patent Application No. 10-0326894 (composition for improving the quality of seaweed products) relates to a composition for improving the quality of seaweed products, which is composed of natural food preservatives such as low molecular weight chitosan and grapefruit seed extract or chitosan oligosaccharide and grapefruit seed extract. It is difficult to solve the above drawback only by using a preservative.

In Korean Patent Application No. 10-1997-0066840 (Method for preparing chitosan-containing laver), a method of washing dried seaweed collected from the sea with chitosan solution and adding chitosan again to prepare dried laver is known. There is something difficult to solve.

On the other hand, the present invention is the Korean patent application 10-2002-003795 (Grape fermentation broth and a method for preparing seaweed containing it), filed by the applicant of the present invention 2002.01.23 and not yet disclosed, 10-2002-0003797 (with plum fermentation broth) It is an improvement of the manufacturing method of the laver containing it.

It is an object of the present invention to provide a mixed fermentation solution of apple grape plum for producing laver containing natural organic acid.

In addition, an object of the present invention is to provide an organic acid, rich in nutrition and delicious laver by using apple grape plum mixed fermentation solution and charcoal.

1 is a manufacturing process chart of the mixed fermentation broth of apple grape plum of the present invention

Figure 2 is a process for producing a mixed fermentation broth of apple grape plum of the present invention and seaweed using the same

The present invention relates to a method for producing a mixed fermentation broth of apple grape plum containing a natural organic acid, and to produce laver using the same, and to produced laver.

The apple grape plum fermentation broth of the present invention, after harvesting the plum using cold stored plum for 40 to 50 days, the grapes after the egg is removed, immersed apple, grape, plum in vinegar dilution, and then divided the apple into quarters, Seeds of plums are removed and the same amount of apples, grapes and plums are shredded together and placed in Onggi jars. Brown sugar is added to 80 to 100% by weight of the total weight of the fruit mixture, and yeast is 0.5 to 0.6 of the total weight of the fruit mixture. After inoculation by weight%, cover and fermented at room temperature for 50 to 60 days in a semi-anaerobic state. When a biofilm is formed, open the cap and ferment at room temperature for 2 to 3 months in aerobic state, and then filter and place it in the place without sunlight. Prepared by natural maturation at room temperature for 5 months.

In addition, the production method of the seaweed of the present invention, the raw seaweeds collected from the sea into a seawater tank, and the mixed fermentation broth and charcoal powder of apple grape plum was added thereto, and washed first to discharge contaminants, followed by fresh water 2 After washing, remove the salt, and then finely rinsed, washed five times while aging with soft water for 4 hours, transfer the washed laver to a bucket, add the appropriate amount of soft water, and add the fermentation dilution of apple grape plum And after stirring, transfer the laver to the first frame in the drying space charcoal is placed, and dried by 80 to 100 minutes in a warm air of 45 ~ 55 ℃ to produce laver.

Natural organic acids promote the secretion of gastric juice and remove fatigue substances.

Natural organic acids citric acid, malic acid, tartaric acid, succinic acid, acetic acid and phosphoric acid increase the digestion and absorption of food, improve the intestinal function, inhibit the harmful bacteria in the intestine, has a high effect on constipation, active metabolism.

Among them, citric acid and tartaric acid have a fatigue recovery and cosmetic effects, and promote the metabolism of sugar. Acetic acid produces corticosteroids to relieve stress.

Charcoal contains trace elements such as calcium (Ca), sodium (Na), iron (Fe), magnesium (Mg), potassium (K), phosphorus (P), and charcoal contains heavy metals such as mercury and lead. It adsorbs carcinogens such as benzopyrine.

Referring to Figure 1 describes a method for producing a mixed fermentation broth of apple grape plum of the present invention.

First process: washing

Clean the harvested apples.

Grab the harvested grapes and wash them.

After harvest, cold storage for 40 to 50 days to wash the plum meat softened.

2nd process: dipping in vinegar diluent

Charcoal is made by adding 20g of charcoal powder per 1L of water.

Make a vinegar dilution with the ratio of charcoal and brown rice vinegar (6%) to 200: 1.

Apples, grapes, and plums are soaked in dilute vinegar for 30 minutes.

Third process: shredding

The apple which passed through the 2nd process is divided into 4 quarters.

Remove the plum seeds.

The fruits prepared in this way are put in the same amount in the crusher, and crushed in a state where juice is easy to elute from the crusher.

4th step: brown sugar added and yeast inoculation

Crushed apple grape plum and baking yeast (yeast) 0.5 to 0.6% by weight of the total weight of the fruit mixture, brown sugar is mixed in 80 to 100% by weight of the total weight of the fruit mixture in the pot.

5th process: semi-anaerobic fermentation

Cover the top of the pot with a mesh and close the lid to ferment 50-60 days at room temperature in a semi-anaerobic condition.

6th Process: Aerobic Fermentation

When the biofilm is formed 50 to 60 days after the start of fermentation, the lid is opened and aerobic fermentation is performed at room temperature for 2.5 to 3 months.

Process 7: Filtration and Aging

The fermentation broth is filtered.

The filtrate is naturally aged at room temperature for 3 to 5 months in the absence of sunlight to prepare a mixed fermentation broth of apple grape plum of the present invention.

The method of preparing laver using the mixed fermentation broth of apple grape plum thus prepared will be described with reference to FIG. 2.

First step: first washing of raw seaweed

The seaweeds and seawater collected from the sea are added to the tank at a weight ratio of 3:20.

The mixed fermentation broth of apple grape plum prepared above is mixed with 0.15-0.20% by weight, finely ground charcoal powder 0.30-0.40% by weight based on the total weight of seawater, and the mixture is added to the tank.

Stir for 4 to 5 hours to discharge contaminants and diatoms adsorbed on the cells of the seaweed.

2nd process: 2nd washing of fresh seaweed (fresh water) and fine cutting of seaweed

Transfer the crude after the first wash to another tank, wash it with fresh water (ground water), and trim the crude to the appropriate size.

3rd process: 3rd washing of raw seaweed (using soft water)

Put fresh water (ground water) into the tank and purify the charcoal twice with 15 to 25% by weight of the ground water to remove the organic matter in the fresh water and prepare the soft water in which the mineral of charcoal is dissolved.

After passing through the second process, the raw water is washed five times while aging with purified water for 4 hours.

Fourth process: mixed fermentation broth of apple grape plum

The crude appearance after the 3rd process is put into a container.

In the initial frame for forming the seaweed, add 2 to 3 times the total weight of the seaweeds so that the concentration is such that it can be transported through a motorized pipe.

A solution obtained by diluting a mixed fermentation broth of apple grape plum in water at a volume ratio of 1:20 is added and 0.4 to 0.6% by weight of the total weight of water is added.

Stir for about 30 minutes so that the mixed fermentation dilution of apple grape plum is mixed evenly.

5th process: transfer and dehydration

After processing the apple grape plum mixed fermentation dilution solution of the fourth process is transferred to the tube having the appropriate size through the pipe and sprayed evenly.

Dewatering sprayed to the proper thickness is dehydrated in the dehydration frame.

6th process: drying

Arrange the charcoal of 2,000 ~ 2,700kg per 100㎥ of drying space in the proper place.

The dehydrated appearance is dried for 80 to 100 minutes in a purified hot air of 45 ~ 55 ℃.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these examples do not limit the scope of the present invention.

Example 1 Preparation of Mixed Fermentation Solution of Apple Grape Plum

Plums were harvested and prepared by cold storage for 40-50 days.

Apples and grapes were harvested, the grapes were washed in pieces, and the apples and plums prepared.

1 l of brown rice vinegar (6%) was diluted in 200 l of charcoal made by putting 20 g of charcoal per 1 L of water to make a dilution of vinegar.

Prepared apples, grapes and plums were immersed in a distilled vinegar for 30 minutes.

After dipping, the apples were divided into 4 portions, and the plums were seeded.

The same amounts of the apples, grapes, and plums described above were put in a crusher, and crushed in a state in which the juice was easily eluted.

30 kg of the crushed fruit mixture was placed in Onggi jar, 24 kg of normal brown sugar was mixed, and 150 g of baker's raw yeast (Saccharomyces Cerevisiae) was inoculated.

The top of the jar was covered with a mesh and fermented in a semi-anaerobic state at room temperature for 60 days with the lid closed. After 60 days from the start of fermentation, the biofilm was formed and the cap was fermented at room temperature for 3 months in an expiratory state.

The fermentation broth was filtered and naturally aged at room temperature for 4 months in a place without sunlight to prepare a mixed fermentation broth of apple, grape and plum of the present invention.

In order to control the amount of mixed fermentation broth and char during the laver production process of the present invention, the following experiments were carried out.

<Experimental Example 1> The amount of mixed fermentation broth and charcoal powder of fruit during the first washing of raw seaweed

The raw seaweed and seawater were mixed at a weight ratio of 3:20, which is a normal mixing ratio, and the mixed fermentation broth and charcoal powder prepared in Example 1 were added to the mixture and washed by weight.

Dehydration and drying produced laver according to the conventional laver production method.

Ten subjects were selected for each age group in their teens, 20s, 30s, 40s, and 50s.

<Table 1> Sensory test results of each dose of laver washed with fruit mixed fermentation broth and charcoal powder

division Test Condition Sensory check Fermentation broth (% by weight) Charcoal powder (% by weight) Cleaning time (hours) flavor color incense Cleanliness Texture Synthesis A 0.10 0.20 3 6.2 6.4 6.5 6.0 6.3 6.28 B 0.15 0.30 4 7.5 7.2 7.1 7.3 7.6 7.34 C 0.20 0.40 4 7.6 7.6 7.4 7.4 7.8 7.56 D 0.25 0.50 5 7.4 7.6 7.0 7.6 7.4 7.40 E 0.30 0.60 6 7.2 7.4 7.0 7.8 7.0 7.28

* Sensory test value (9: Very good, 0: Very bad)

Through the sensory test as described above, it was found that if the amount of fermentation broth and charcoal powder is too small, the effect was small (A), and even if the amount was large (E), the effect was not large and the economical efficiency was lowered. It was also found that shorter cleaning times (A) reduced cleanliness, and longer cleaning times (E) reduced texture.

Experimental Example 2 Effect of Freshwater and Charcoal on Soft Water Treatment

Raw seaweed and seawater were mixed at a weight ratio of 3:20, which is a normal mixing ratio, and 0.20% by weight of the mixed fermentation broth prepared in Example 1 and 0.40% by weight of pine charcoal were added to the mixture, followed by washing for 4 hours.

The appearance was washed by the number of washes as shown in Table 2 using the soft water passed through two filtration process by the bamboo charcoal of the weight as shown in Table 2.

Dehydration and drying produced laver according to the conventional laver production method.

Ten subjects were selected for each age group in their teens, 20s, 30s, 40s, and 50s.

<Table 2> Results according to the ratio of groundwater and bamboo charcoal for soft water treatment

division Test Condition Sensory check Groundwater (kg) Bamboo charcoal (kg) Washing frequency (times) Cleaning time (hours) flavor color incense Cleanliness Texture Synthesis A 1000 100 3 3 6.5 6.4 6.8 7.1 7.2 6.80 B 1000 150 4 4 7.1 7.5 7.2 7.4 7.3 7.30 C 1000 250 5 4 7.8 7.6 7.6 7.8 7.6 7.68 D 1000 300 5 5 7.7 7.4 7.5 7.9 7.6 7.62 E 1000 350 6 6 7.4 7.5 7.4 8 7.5 7.56

* Sensory test value (9: Very good, 0: Very bad)

Through the sensory test as described above, if the amount of bamboo charcoal is small, and the washing time and the number of washing cycles are small (A), the effect is small, and even if too much (E) the texture and fragrance are dropped, thereby limiting the soft water treatment function. Could know.

<Experiment 3> Results according to the amount of fermentation broth added during the mixed fermentation broth treatment process

Raw seaweed and seawater are mixed at a weight ratio of 3: 20, which is a normal mixing ratio, and 0.20% by weight of the mixed fermentation broth prepared in Example 1 and 0.40% by weight of pine charcoal are added to the mixture, followed by washing for 4 hours. It was.

Fresh water (ground water) and charcoal in a tank were washed four times for four hours with purified water by adding 4: 1 ratio.

After completing the washing process, the ratio of the soft water and the mixed fermentation broth prepared in Example 1 was stirred for 30 minutes as shown in Table 3.

After dehydration and drying in a conventional manner to produce laver, subjects who performed the sensory experiments were subjected to sensory experiments. As a result, Table 3 was obtained.

<Table 3> Results according to the amount of mixed fermentation broth of apples, grapes and plums

division Test Condition Sensory check Soft water (ml) Mixed fermentation broth (ml) flavor color incense Texture Synthesis A 1000 30 7.0 7.2 7.2 8.2 7.40 B 1000 40 7.8 7.4 7.8 8.2 7.80 C 1000 50 8.2 7.6 8.3 8.3 8.10 D 1000 60 8.0 7.6 8.4 8.3 8.07 E 1000 70 7.9 7.6 8.4 8.3 8.05

* Sensory test value (9: Very good, 0: Very bad)

As shown in the above results, when the amount of the mixed fermentation broth was small (A), the effect decreased in taste, color, aroma, and texture, and even when the amount of the mixed fermentation broth was too large (E), the effect did not increase. Only economics were found to fall.

<Experiment 4> Effect of the ratio of char input to the drying space during drying

Raw seaweed and seawater were mixed at a weight ratio of 3:20, which is a normal mixing ratio, and 0.20% by weight of the mixed fermentation broth prepared in Example 1 and 0.40% by weight of pine charcoal were added to the mixture, followed by washing for 4 hours.

Fresh water (ground water) and charcoal in a tank were washed four times for four hours with purified water by adding 4: 1 ratio.

The laver thus washed was mixed with soft water 2 to 3 times the total weight of the seaweed, and the mixed fermentation broth prepared in Example 1 was added to the mixture prepared at a ratio of 1: 20 and stirred for 30 minutes to be absorbed evenly into the seaweed. .

After dehydration by the conventional method, the charcoal having strong sterilizing power and deodorizing power is added to the drying space at a ratio as shown in Table 4 to make the drying space comfortable, and after preparing seaweed by the conventional method, As a result of subjects performing the sensory experiment, the results as shown in Table 4 were obtained.

<Table 4> Effect of charcoal in the drying space

division Test Condition Sensory check Size of space (㎥) Oak Charcoal (kg) flavor color incense Cleanliness Texture Synthesis A 100 1000 8.2 8.3 8.3 8.3 8.4 8.30 B 100 1500 8.3 8.5 8.6 8.5 8.6 8.50 C 100 2500 8.7 8.7 8.8 8.7 8.7 8.72 D 100 3000 8.7 8.8 8.8 8.6 8.7 8.72 E 100 3500 8.7 8.8 8.8 8.6 8.7 8.72

* Sensory test value (9: Very good, 0: Very bad)

As shown in the above results, it was confirmed that the air purification capacity of charcoal has a limit, and as the drying space becomes more comfortable by charcoal, the unique taste and aroma of seaweed is more alive, and the cleanliness, texture and color of seaweed are I could see better.

Types of charcoal used in the above various experimental examples, bamboo charcoal, oak charcoal, pine charcoal was used, although there are differences in sterilization and deodorization depending on the type of wood, in general, all charcoal sterilization, deodorization Since there is a function of the action, the present invention is not limited to the char used in the experimental example.

Example 2 Preparation of Seaweed Using Mixed Fermentation Solution of Apple Grape Plum and Charcoal

(1) treatment of appearance

300 kg of raw seaweed collected from the sea was put in a tank and 2,000 kg of seawater was added thereto.

2.25 kg of the mixed fermentation broth of apple grape plum prepared in Example 1 and 3 kg of pine charcoal powder were mixed, and the mixed solution was introduced into the tank.

After stirring for 4 hours, contaminants and diatoms adsorbed on the resulting cells were discharged.

Thus, the first washed raw seam was transferred to another tank and the second wash with fresh water.

Two 10-ton tanks were prepared and 2,000 kg of bamboo charcoal was added to each tank.

One tank was filled with fresh water and charcoal was used to purify the fresh water. The purified water was transferred to another tank in which once purified water was prepared and purified twice to prepare soft water.

In the third washing process, after finishing the second washing with the purified soft water for 5 hours while ripening for 4 hours, it absorbs the minerals of charcoal while removing contaminants and heavy metals attached to them. It was made.

(2) Mixed fermentation broth processing of apple grape plum

250 kg of coarse seaweed which went through the above process was put into a barrel, and 750 kg of soft water was poured.

250 g of the mixed fermentation broth prepared in Example 1 was diluted in 5 kg of soft water, and 5.25 kg of the dilution of the mixed fermentation broth was added to a container containing fresh water and water.

The mixture was stirred for 30 minutes to mix the fermentation broth of laver and apple grape plums evenly.

(3) drying of seaweed

The mixed fermentation broth of apple and grape plums were evenly sprayed through the pipe to the first frame and then evenly sprayed.

The sprinkled water sprayed to the proper thickness was dehydrated in a dehydration frame.

3,000 kg of oak charcoal are arranged in a suitable place with a drying space of 120㎥, and the dehydrated raw seaweed is dried for 90 minutes with 50 ℃ of purified hot air,

Seaweed was prepared using a mixed fermentation broth of apple grape plum of the present invention.

Experimental Example 5 Sensory Evaluation of Seaweed of the Present Invention

The laver and conventional laver prepared using the mixed fermentation broth of the apple grape plum prepared in Example 2 of the present invention were subjected to the sensory test.

The sensory test was evaluated using 9-point rating method by classifying taste, color, aroma, texture, and preference.

The sensory experiments were carried out by selecting 10 persons for each age group of teenagers, 20s, 30s, 40s, and 50s, and are shown in Table 5.

<Table 5> Sensory Test Results

division flavor color incense Texture Symbol Synthesis Kim of Example 2 8.8 8.6 8.7 8.7 8.9 8.74 Conventional plain steaming 6.5 6.4 6.4 6.5 6.5 6.46

* Sensory test value (9: Very good, 0: Very bad)

As shown in the results of Table 5, the laver produced by using the mixed fermentation broth of apple grape plum of the present invention was significantly improved taste, color, aroma, and texture than the conventional laver showed that the palatability is much better .

According to the present invention, there is provided a mixed fermentation broth of apple grape plum containing a natural organic acid and a method for producing laver using the same.

In addition, by using the prepared mixed fermentation broth and charcoal is provided with excellent taste and texture of the seaweed and its manufacturing method.

Claims (6)

Apples, grapes, and plums were immersed in a vinegar dilution made by mixing vinegar (6%) and water in a ratio of 1: 200, then the apples were quartered, the plums were removed, and the quartered apples: grapes: seeds The removed plums are mixed and crushed in a ratio of 1: 1: 1, and then put in an onggi jar, and brown sugar is added to the total weight of the fruit mixture by 80 to 100% by weight, and the yeast is 0.5 to the total weight of the fruit mixture. After inoculating 0.6% by weight, the cap was fermented at room temperature for 50 to 60 days in a semi-anaerobic state, and then formed into a biofilm.The cap was opened and fermented at room temperature for 2 to 3 months in aerobic state, followed by filtration. Let me naturally mature at room temperature for 3 to 5 months Method for producing a mixed fermentation broth of apple grape plum. Mixed fermentation broth of apple grape plum produced by the method of claim 1. In the method of making seaweed by the seaweed collected from the sea, Clean seawater and raw seaweed are mixed at a weight ratio of 20: 3, and 0.15 to 0.20% by weight of mixed fermentation broth of apple grape plum and 0.30 to 0.40% by weight of charcoal powder are added thereto, followed by stirring for 4 to 5 hours. First wash, remove the salt by washing twice with fresh water, then finely cut the appearance, aged in soft water-treated fresh water over 4-5 hours, the third washing process to wash five times, finished appearance Put soft water 2 to 3 times the total weight of the resulting ginseng, and add 0.4 ~ 0.6 wt% of the diluted fermentation broth of apple grape plum according to claim 2 in the ratio of soft water and the ratio of 1:20. After that, the laver is transferred to the super-frame in the drying space in which the charcoal is placed, and then dried for 80 to 100 minutes in a warm air of 45 ~ 55 ℃, the method of producing laver. The method of claim 3, The soft water treated fresh water used in the third washing of the raw seaweed is characterized in that the fresh water treated twice by putting 15 to 25% by weight of charcoal to the total weight of the ground water. Method of making seaweed. The method according to claim 3 or 4, Charcoal in the drying space, characterized in that 2,000 to 2700 kg per 100㎥ settled, laver production method. Seaweed produced by the method of claims 3 to 5.