KR20040076078A - Method for manufacturing laver patches with Rubus coreanus, Ginseng, Eucommia ulmoides and Acanthopanax - Google Patents

Abstract

PURPOSE: A method of making the titled laver by coating laver seasoning liquid containing an extract of Rubi Fructus, Ginseng Radix, Eucommiae Cortex and Acanthopanax Seoulensis on the surface of laver and then instantly heating it is provided. The product has characteristic flavor and taste of herbal plants as well as the pharmacological action. CONSTITUTION: Laver seasoning liquid contained in a vessel(40,50) is coated on the surface of laver on a first conveyor(10), the coated laver moving on a second conveyer(20) which moves at a speed of 30 to 30cm/sec is then roasted for 0.5 to 1 sec at 310 to 330deg.C by a heater(70). The laver seasoning liquid comprises 0.1 to 2% by weight of Rubi Fructus extract, 0.1 to 2% by weight of Ginseng Radix extract, 0.1 to 2% by weight of Eucommiae Cortex extract, 0.1 to 2% by weight of Acanthopanax Seoulensis extract, 85 to 95% by weight of vegetable seed oil, 1 to 5% by weight of a brine solution and 3 to 10% by weight of sesame oil.

Description

Method for manufacturing laver with added Bokbunja, Ginseng, Tofu and Ogapi {Method for manufacturing laver patches with Rubus coreanus, Ginseng, Eucommia ulmoides and Acanthopanax}

The present invention relates to a manufacturing method of laver added to bokbunja, ginseng, tofu and agap, more specifically to the long-lasting unique aroma and taste of bokbunja, as well as to enhance the pharmacological action of the laver to aid health It relates to a manufacturing method.

Bokbunja has carbohydrates such as glucose (43%), fructose (8%), sucrose (6.5%), and pectin, as well as organic acids such as lemon acid, malic acid, salicylic acid, capronic acid, and formic acid. As a substance, it is actively used in food and pharmaceutical fields. The reason why these bokbunja are used in various ways is because they are known to have an effect of activating the depleted cells, inhibiting aging, activating the natural healing ability of the living body, and regulating the biorhythm.

In other words, the fruit of the bokbunja sweet and non-toxic, liver and kidneys to see and brighten the eyes, increase the sexual function and men's lack of energy and semen depletion and vulgaris are effective. The tannin component of the fruit of Bokbunja has anti-cancer effect, which not only prevents cancer, but also contains a large amount of polyphenols to prevent aging due to its antioxidant activity. The saponin component promotes expectoration, antitussive and cholesterol metabolism, and β-cysto Sterols are also effective in promoting cardiac, diuretic and bile secretions. In addition, the solution of Bokbunja leaves is used as diarrhea and blood drops, and the flower solution is used as a medicine when bitten by snakes or insects in addition to uterine inflammation, nervous breakdown, acute and chronic infectious diseases. In addition, the leaves, stems, and roots of the bokbunja juice affects the endocrine gland, has antigonadotropin activity, and has the effect of increasing the amplitude of uterine contractions. Accordingly, in recent years, in order to take advantage of the benefits of such bokbunja may be prepared as a health supplement such as functional drinks, and may be added to some bokbunja wine and other foods.

And the pharmacological component of ginseng and the method of extracting ginseng liquid used in the present invention is well known. In other words, ginseng is used as a medicine that improves the spleen and comforts the heart, and promotes the nourishment of the liver, lungs, kidneys, etc. It is known. These ginsengs are widely used in the form of capsule supplements and are added to functional drinks, alcohol, and other foods, but they are difficult to take due to their slight bitter taste. It also encourages.

Toothworms are deciduous trees that grow 8 ~ 10m in height and mainly use bark or leaves as drugs. The nutrients of the leaves are the most carbohydrates with about 70% carbohydrates, followed by protein (12.4%). It contains a lot of water, about 9.9% water, and contains a small amount of phosphorus, iron, ash, and calcium. Tooth worms contain gutta-percha (6-10%) in the bark and 10-12% in the root bark. In the bark of the larva, 0.142 mg% of glycosides and 0.066 mg% of alkaloids, Contains pectin 6.5mg%, fat 2.9mg%, resin 1.76mg%, organic acid 0.25mg, ketose 2.15mg, vitamin C 20.7mg, aldose and chlorogen acid have.

Toothworm used as herbal medicine is peeled and dried bark of cedar and is used as an important herbal medicine such as tonic, analgesic, soothing and lowering blood pressure medicines. A lot of nourishing tonic to reinforce metabolism is drinking. As such, the worms are excellent in their pharmacological effects, so they are dried into chopped tea and capsule-type supplements made by drying the leaves of the worms, and are sometimes added to functional drinks or other foods.

Ogapi, called ogasam, has been used as a nourishing tonic or therapeutic agent such as nervous breakdown, anorexia, hypertension, and energy loss. According to the Institute of Science and Technology, Kyung Hee University, Ogapi contains various types of saponins, which have been shown to have a calming effect on the central nervous system, and have effects on nervous breakdown and insomnia. It has been reported to have various physiological effects such as general function increase, normalization of arterial blood pressure, anti-inflammatory action, anticancer action, antidiabetic action, detoxification effect, antirheumatic effect, and life extension effect (Brandis, SA and Pilovitskaya, V.). N; 1969, Evolution; 1980). In addition, according to the symposium research of the Korean Herbal Medicine Society, Ogapi, which is known as a medicinal product as ginseng, has an excellent effect on the preservation and detoxification of adult diseases and liver function. As a result, many studies have been conducted to utilize Ogapi in various fields, but among them, the Ogapi solution extracted from Ogapi solution and manufactured as a health supplement of Ogapi tea is the most common example. It may also be added to other foods.

On the other hand, as an alkaline food rich in various vitamins and minerals, there is a development example in which simply added powdered powder of ginseng or ginseng to roasted gim which frequently rises in the diet (Patent Application Nos. 2001-64037 and 2002-2546).

However, in the case of the patent application described above, there is a problem that it is difficult to expect the pharmacological action of the ginseng and ginseng because the powdered components of the ginseng and ginseng sprayed on the seaweed are not settled stably when the roasting is continuously produced while transporting the conveyor. In addition, Ogapi and ginseng powder powder has a disadvantage that the fragrance is rapidly lost as time passes, but also enjoys the smell as time passes. Therefore, it is considered to be unreasonable from the beginning to promote health by simply spraying powdered powder of ginseng and ginseng with pharmacological action on roasted seaweed.

And in order for Ogapi and Ginseng to blend with ingredients such as cystine and mannet of laver to give appetizing scent and taste, not only should the composition of the manufacturing environment be well prepared so that the ingredients of Ogapi and Ginseng and laver can be harmonized without rejection. It is necessary to add another ingredient which enables them to bind well. In addition, while maintaining the taste and ingredients of roasted laver as it is, there is an urgent need to greatly improve the quality of laver by injecting ingredients that can more effectively double the unique taste of laver with the pharmacological action of ginseng and ginseng. Until now, the appearance of such functional seaweed is very insufficient.

Accordingly, the present invention has been devised in view of the above point, as well as the long-lasting unique aroma and taste of bokbunja, as well as supplementing pharmacological action to supplement the health of bokbunja, ginseng, tofu and Ogapi added The purpose is to provide a manufacturing method.

1 is a schematic view of an apparatus for implementing the manufacturing method according to the present invention,

2 is a schematic representation of the apparatus of FIG. 1 in a plan view;

Explanation of symbols on the main parts of the drawings

10, 20: conveyor 30: feeding mechanism

40: raw material container 50: salt container

60: joining mechanism 70: heater

In order to achieve the above object, the present invention provides a method for producing roasting in a continuous process on the conveyor (10) (20): bokbunja solution 0.1 ~ 2wt%, ginseng solution 0.1 ~ 2wt%, Tofu solution 0.1 ~ 2wt%, A first step of producing a raw material by mixing the Ogapi solution 0.1 ~ 2wt%, rapeseed oil 85 ~ 95wt%, salt solution 1 ~ 5wt%, sesame oil 3 ~ 10wt%; A second step of applying the raw material and the salt to the laver on the first conveyor 10 through the raw material container 40 in which the raw material is stored and the salt container 50 in which the salt is stored; And a third step of moving the steam transferred to the second conveyor 20 through the first conveyor 10 at a speed of 30 to 40 cm / sec and heating at a high temperature.

At this time, as a modified embodiment of the present invention, the bokbunja solution of the first step may be further mixed with the rapeseed oil in a ratio of 1: 15 to 1: 20 so as to have a low concentration.

As another modified embodiment of the present invention, the ginseng solution of the first step may be further mixed with rapeseed oil in a ratio of 1:25 to 1:30 so as to have a low concentration.

As a modified embodiment of the present invention, the soybean larvae solution of the first step may be further mixed with rapeseed oil in a ratio of 1:15 to 1:20 so as to have a low concentration.

In addition, as another modified embodiment of the present invention, the Ogapi solution of the first step may be further mixed with the employed oil in a ratio of 1: 25 to 1: 30 so as to have a low concentration.

And, the laver of the third step is characterized in that for heating for 0.5 ~ 1 second in the temperature range of 310 ~ 330 ℃.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 shows a schematic view of an apparatus for implementing the manufacturing method according to the invention, and FIG. 2 shows a schematic view of the apparatus of FIG. 1 in plan view.

The present invention relates to a method of manufacturing roasting in a continuous process on a conveyor (10) (20). The raw material container 40 and the salt container 50 are arrange | positioned at the 1st conveyor 10, the heater 70 is arrange | positioned at the 2nd conveyor 20, and the joining mechanism 60 is arrange | positioned in the middle. Reference numeral A, which is not described, indicates the steaming that is continuously progressed through the conveyors 10 and 20. The joining mechanism 60 refers to a third step, which will be described later, as a mechanism for collecting laver A from the first conveyor 10 of the recuperator and sending it to the second conveyor 20.

As a first step of the present invention, bokbunja solution 0.1 ~ 2wt%, ginseng solution 0.1 ~ 2wt%, tofu solution 0.1 ~ 2wt%, Ogapi solution 0.1 ~ 2wt%, rapeseed oil 85 ~ 95wt%, salt solution 1 ~ 5wt%, sesame oil 3 ~ 10wt% is mixed to produce raw materials.

Bokbunja uses a solution of fruits, leaves, and flowers. Ginseng is 100g of ginseng in 2000cc of water and put in ginseng for about 18 ~ 72 hours.When ginseng is finished, take out ginseng and dry it completely. When the amount of dry ginseng (300g) is added, pour 2000cc of water again and re-blush for about 18-72 hours, then use the solution of the primary and secondary re-melting solution. However, in order to weaken the bitter taste of ginseng, additionally add 30 ~ 50g (6 ~ 10 revision) of jujube during the 1st and 2nd hot baths, you may worry. Peel is a solution of dried bark and leaves by peeling the bark of the cedar tree, and Ogapi is finely pulverized by washing the roots and about 10 to 18 hours (preferably 12 hours) at about 60 ~ 90 ℃ in the water bath. Boil about and use the extracted solution aged 5-5 days in the shade. In case of ripening and using Ogapi, the toxins contained in Ogapi can be almost eliminated and pharmacological conflict with other ingredients can be prevented. Rapeseed oil uses oil that is compressed and squeezed by adding seeds such as cabbage seeds and radish seeds. Salt is used after complete liquefaction of ordinary edible salt powder and removal of impurities. Some salts on the market can be added or replaced with salts. Sesame oil is used to make savory taste and prevent swelling with the unique taste of seaweed.

And when looking at the content ratio of each of the above components on the basis of the general consumer preferably bokbunja solution 1.8wt%, ginseng solution 0.5wt%, tofu solution 1.2wt%, Ogapi solution 0.5wt%, rapeseed oil 87wt%, salt solution 3 wt%, sesame oil 6wt% is a very suitable compounding ratio. If the content of Bokbunja is too small, it will not show the effects of bomi and boyang, too much content of the two worms are not digested well, and even absorption in the human body is not excreted smoothly. In addition, if the aroma or bitter taste emitted through ginseng or ginseng is too strong, it may be out of consumer's preference, so the amount used is appropriate (approximately 0.1 ~ 2wt%). It is also possible to dilute a solution such as ginseng.

That is, the bokbunja solution mentioned in the first step may be further mixed with rapeseed oil in a ratio of 1: 15 to 1: 20, etc. to lower the concentration, and the ginseng solution is 1: 25 to 1: 30 with rapeseed oil. It may be further mixed, and the larvae solution may be further mixed with rapeseed oil in a ratio of 1: 15 to 1: 20 and the like to lower the concentration. In this case, dilute the rapeseed oil in bokbunja and ginseng or tofu solution before going through the first step. In the case of bokbunja solution, the ratio of solution with rapeseed oil is generally 1: 6 to 1: 8, and the ginseng solution is usually 1:10 to 1:12, and the tofu solution is 1: 9 to 1:10 This is a good side, but while confirming the scent of bokbunja, ginseng, and two worms can be lowered as described above by appropriately increasing and decreasing the chaejong oil. It is also possible to use ordinary corn cooking oil instead of rapeseed oil.

Ogapi has also been used in traditional medicine for anorexia, forgetfulness, insomnia, hypotension, energy loss and fatigue recovery. Modern medicine has been shown to have detoxification, neuropathy and life-long effects. These ginsengs not only have great affinity with Tochung and Bokbun, but also have great taste harmony with roasted seaweed. However, this also has a strong fragrance like ginseng, so it does not quite fit the consumer's preference. Therefore, in principle, about 0.2 ~ 0.5wt% is used. However, for consumers who do not meet these standards, the Ogapi solution can be diluted and used. In this case, the Ogapi solution may be further concentrated in the same manner as the dilution ratio of ginseng such as employing oil at a ratio of 1:25 to 1:30 and the like to lower the concentration.

As a second step of the present invention, the raw material and salt are applied to the laver on the first conveyor 10 through the raw material container 40 and the salt container 50 in which the salt is stored. A rotary brush is installed at the lower end of the raw material container 40 and a roller is installed at the lower end of the raw material container 40 so that the steam is uniformly applied while moving the first conveyor 10. Of course, the brush and the roller to operate only while the steam is passed to reduce the loss of raw materials and salt, in this case using a known non-contact type sensor (for example, a photo sensor) to detect the position of the steam.

As the most important process and the final third step of the present invention, a process of heating at high temperature while moving the laver transferred to the second conveyor 20 via the first conveyor 10 at a speed of 30-40 cm / sec Rough When the second conveyor 20 is moved at a higher speed than the first conveyor 10, the first conveyor 10 is installed in a row and the joining mechanism 60 is placed in the middle. Of course, the joining mechanism 60 may be replaced by a worker's hand, but productivity is reduced. If the first conveyor 10 and the second conveyor 20 are operated at the same speed, the first conveyor 10 may be insulated and the joining mechanism 60 may be omitted.

At this time, the laver of the third step is to be heated for 0.5 ~ 1 second in the temperature range of 310 ~ 330 ℃. The above-mentioned speed of 30 to 40 cm / sec is based on laver having a length of 25 cm in general, and the most preferable temperature processing condition is instant heating at 320 ° C. for 0.8 seconds. To this end, an infrared heater may be used, wound on a sintered alumina tube, coated with a special ceramic and assembled on a ceramic reflector. The temperature and time settings are slightly variable because of the different thicknesses and surface conditions as can be seen in conventional knitting, turning and knitting.

On the other hand, the temperature conditions in the present invention plays a decisive role in ensuring that the bokbunja, ginseng, tofu and ogapi ingredients are deposited on roasted seaweed and the effective flavor of seaweed and ginseng, ginseng, tofu and ogapi for a long time. . That is, by heating at 320 ° C for 0.8 seconds, the ingredients such as bokbunja, ginseng, tofu and oopi coated on the surface of roasting are instantly deposited on the roasting tissue, but within a very short time By allowing each ingredient to be deposited at once, the unique taste and aroma of the roasted gim are kept alive.

In the conventional gimgui machine (Gimgui machine mentioned in the patent application Nos. 2001-64037 and 2002-2546, etc.), the ginseng and the organza powder added to the ginseng and sorghum powder powder are used because they use a temperature of about 200 ° C. Since the powder is not effectively applied, there is a problem in that the ginseng and the stamina of ginseng remain as it is over time. On the other hand, using the above-described process conditions while supplying the main raw materials in the liquid phase in the present invention, there is no loss of bokbunja, ginseng, tofu and Ogapi components without changing the taste and aroma of seaweed and lasts for a long time. In addition, some of the toxins of the organopi remaining in the raw material solution while passing through the heater 70 disappear completely at high temperatures.

According to the above configuration and action, when the bokbunja, ginseng, tofu and agapi is added to the roasted seaweed according to the present invention, the unique fragrance and taste lasts for a long time, as well as a useful effect of supplementing pharmacological action to aid health. There is.

In addition, although the laver produced in this way is less content of bokbunja, ginseng, and tofu compared to health supplement foods, ingesting a large amount of laver not only consumes the necessary amount per day, but also the health of the pharmacological components of Ogapi This reinforcement is not just a side dish, but also a functional food, and has a useful effect of creating new demand.

It is apparent to those skilled in the art that the present invention is not limited to the described embodiments, and that various modifications and variations can be made without departing from the spirit and scope of the present invention. Therefore, such modifications or variations will have to belong to the claims of the present invention.

Claims (6)

In a method for producing roasting in a continuous process on a conveyor (10) (20): Bokbunja solution 0.1 ~ 2wt%, Ginseng solution 0.1 ~ 2wt%, Tofu solution 0.1 ~ 2wt%, Ogapi solution 0.1 ~ 2wt%, Rapeseed oil 85 ~ 95wt%, Salt solution 1 ~ 5wt%, Sesame oil 3 ~ 10wt% Generating a raw material; A second step of applying the raw material and the salt to the laver on the first conveyor 10 through the raw material container 40 in which the raw material is stored and the salt container 50 in which the salt is stored; And Bokbunja, ginseng, Doochung characterized in that it comprises a third step of heating at high temperature while moving the laver is transferred to the second conveyor 20 via the first conveyor (10) at a rate of 30 ~ 40cm / sec And a method of preparing laver with added ogapi. The method of claim 1, The bokbunja solution of the first step may be mixed with rapeseed oil in a ratio such as 1: 15 to 1: 20 so that the concentration is low, Bokbunja, ginseng, Tofu and Ogapi added laver method. The method of claim 1, The ginseng solution of the first step is bokbunja, ginseng, soybeans, and chunggap added laver, characterized in that the mixture may be further mixed in a ratio such as 1: 25 to 1: 30 so that the concentration is low. The method of claim 1, Bokbunja ginseng, ginseng, tofu and Ogapi added laver method characterized in that the first step of the soybean solution may be further mixed with the rapeseed oil in a ratio such as 1: 15 to 1: 20 so as to have a low concentration. The method of claim 1, The method for preparing laver added to Bokbunja, Ginseng, Tofu and Ogapi is characterized in that the first step may be further mixed with rapeseed oil in a ratio of 1:25 to 1:30 so as to have a low concentration. The method of claim 1, The laver of the third step is a method for producing laver added to Bokbunja, ginseng, tofu and Ogapi, characterized in that for heating for 0.5 ~ 1 second in the temperature range of 310 ~ 330 ℃.