KR20070121386A - Cooked laver with seasonings and containing molokhia and method thereof - Google Patents

Abstract

A method of manufacturing seasoned laver containing Molokhia(Corchorus olitorius) by mixing laver and seasoning liquid containing Molokhia powder, soy sauce and corn syrup is provided to apply useful ingredients such as crude protein, dietary fiber, vitamin, inorganic matter, polyphenol and chlorophyll contained in the Molokhia to the laver product. Raw laver is washed and dehydrated with a centrifugal dehydrator to a moisture content of 40 to 60%. Then 400 to 600 parts by weight of the pretreated layer is mixed with 230 to 270 parts by weight of seasoning liquid containing 170 to 190 parts by weight of soy sauce and 60 to 80 parts by weight of corn syrup and 15 to 45 parts by weight of Molokhia powder and sterilized at 50 to 70deg.C. The Molokhia powder has a particle size of 200 to 300meshes and a moisture content of 2 to 3%.

Description

Cooked Laver with Seasonings and Containing Molokhia and Method Thereof}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a boiled laver containing molokia (molokia aka morohayiya) and a method for producing the same, and more particularly, to wash and dehydrate laver in more detail, 400 to 600 parts by weight of dehydrated laver Add 170-190 parts by weight of soy sauce and 60-80 parts by weight of starch syrup, concentrate to a percentage of moisture content, boil, mix 15-45 parts by weight of molocchia powder, and put it into a container after the foreign matter inspection and heat sterilize at 50-70 ℃. It consists of steps.

It is an object of the present invention to prepare boiled laver by containing ingredients such as crude protein, dietary fiber, vitamins, minerals, polyphenols, chlorophyll, and the like, which are abundantly contained in Molokia, to provide consumers with simple and supplying Molokia-containing stewed laver And ingestion to provide taste and nutrition at the same time.

Molokhia , scientific name Corchorus olitorius L.) is native to Egypt and the Japanese Moro Hey Hey (moloheiya) or as one of the early pinamugwa green vegetables called a jew's mellow plant that grows wild in the Mediterranean. The fruit opens in early April and is harvested by cutting about 10cm from the end of the leafless stem. Molokia is known as a health food due to its balanced diet of calcium, dietary fiber, vitamins and minerals. In Egypt, the king became ill and the doctor became ill after eating the Molochia soup, which is called the king's soup or palace soup. It has been loved by people as a "healthy" vegetable for thousands of years, and is widely recognized and spread as an excellent vegetable.

In particular, in the 1980s, Molokia was grown in Japan, and it is very popular as a healthy vegetable for the Japanese people. In particular, Molokia was added to milk in addition to salads, or ingested with bio or powders with milk, and showed excellent effects on constipation. Others include weight loss, maintaining clean skin, relieving chronic fatigue, and stimulating stomach movements. It is reported that such an effect. Molochia is rich in mucilage polysaccharides, and because of its unique viscosity, it promotes bowel movements and can improve constipation. These viscous substances bind high cholesterol under the condition of small intestine. As a result, it is expected that the bile salt inhibits the resorption of bile salts in the body and the absorption of dietary cholesterol, which is effective in the prevention of circulatory diseases such as hypertension and arteriosclerosis. These viscous substances contain about 50% of protein, so it can be developed as a diet food. Since 1995, it has been cultivated on a small scale in Yeoju, Gyeonggi-do, and it is known to show strong growth during the high temperature during summer, and it is also known to be resistant to pests.

Specifically, carotene contains 1.5 times more carrots and three times more spinach. Vitamin B1 is 3.5 times parsley, 6 times spinach, and B2 21 times spinach and contains a lot of minerals such as potassium, calcium and iron.

Table 1. Nutritional Components of Molokia Leaves

ingredient content ingredient content Analysis method moisture 11.29 g Crude fat 4.1g Food Code View minutes 10.8 g Crude protein 24.4 g Food Code Sugar 12.01 g Dietary Fiber 37.4 g Food Code Vitamin C 0.793 mg Vitamin A 78.95 mg AOAC Vitamin B1 16.75 mg Vitamin B2 1.67mg AOAC Ca 2026.06mg Fe 10.45 mg Food Code Polyphenols 3.988mg Chlorophyll green 425 mg Food Code

On the other hand, the domestic patent related to the present invention is a method for producing a lactic acid fermentation probiotic beverage mainly composed of plant leaves (Korean Patent Publication No. 1997-5124) is one or more plant leaves selected from the side of the leaves, pine needles, moro hay leaf, persimmon leaves After washing, pulverizing, treating with fibrinase, and treating with beta glucosidase, the tissue is decomposed and fermented by inoculation with lactic acid bacteria. Vegetable laver manufacturing method (Korean Patent Publication No. 2001-27914) is a technique to make thinly cut vegetables like laver, and the method of manufacturing raw food for food (Korean Patent Laid-Open Publication No. 2002-3177) reproduces fine yellow roots and leaves of Moro Haya. After lyophilization by mixing with the raw materials, it is added in the form of a paste in the form of a pastry or bread, and then quenched to -40 ℃ or less, and then dried in Tokyo. Manufacturing method of tofu using Molokia as a subsidiary material (Korean Patent Publication No. 2003-60456) is a method of preparing tofu by mixing the read soybean water and the moloica powder and limiting the amount of the moloica powder mixed and administered to the read soy water. . The method of manufacturing foods such as noodles or dumplings using Molokia as a material (Korean Patent Publication No. 2003-60457) is a freshly prepared food using Molokia as a material for flour foods such as noodles or dumplings. Multi-functional diet bread (Korean Patent Publication No. 2002-5547) is a method of making bread by adding olive oil and mannitol to a mixture of whole wheat, strong powder, moro hay powder, cascarada extract, and evening primrose seed oil. In addition, a method of manufacturing cold noodles using Molokia as a material (Korean Patent Publication No. 2003-96734) is a method of preparing cold noodles by mixing Molochia powder and flour powder. On the other hand, in Japan, there are more than 60 patents on processing methods of Moro Haya.They are classified into hamburgers, konnyaku, udon, cold noodles, noodles, tofu, sake, snacks, tea, and minerals. Compositions, health foods, animal feed, bath preparations, deodorants, anti-tumor agents, anti-inflammatory agents are the mainstream.

The present invention generally supplements the functional ingredients such as crude protein, dietary fiber, vitamins, minerals, polyphenols, and chlorophyll by adding molokia to the components lacking in laver, and the viscous liquid contained in the Molochia powder is mixed well with laver. To maintain an adequate moisture content.

Dewatering laver from purified water with purified water, and dehydrated laver 400-600 parts by weight soy sauce 170-190 parts by weight and starch syrup 60-80 parts by weight and concentrated to a few% moisture content and then molokia Mixing 15 to 45 parts by weight of the powder, and after the foreign matter test is characterized in that it consists of a step of heat sterilization at 50 ~ 70 ℃.

Kim's pretreatment stage

It removes impurities while spreading and moving seaweed collected from clean waters in Goheung area, south coast of Korea, and removes foreign substances while washing seaweed by spraying purified water from the conveyor belt. Due to the difference between the harvesting time and the location of the seaweed, impurities and foreign substances are contained differently, so the seaweed is washed one to three times in order to completely remove them. The washed laver is separated from water and laver by centrifugal dehydrator to obtain raw laver with 40 ~ 60% water content.

<Production stage of Molokia powder>

The collected Molochia leaves are washed with purified water to remove moisture, cut and crushed. In the pulverized molochia powder, the molochia powder having a size of 200 to 300 mesh is dried with a spray dryer to obtain a molochia powder having a moisture content of 2 to 3%. Viscous (mucilage) polysaccharides contained in Molochia lose the viscosity when dried, but the viscosity is recovered when water is added. Therefore, when mixed with water-containing laver, the viscous polysaccharide readily binds the Molochia powder and laver.

<Step of manufacturing stewed seaweed>

As a seasoning, 170 to 190 parts by weight of soy sauce (from Daesang Co., Ltd.) and 60 to 80 parts by weight of starch syrup (from Daesang Co., Ltd.) are mixed to dissolve sufficiently to prepare a seasoning liquid. 400-600 parts by weight of pretreated laver is mixed and mixed with 230-270 parts by weight of seasoning solution, and the temperature is heated to 60-80 ° C. and stirred while adding 15-45 parts by weight of molokia powder when the water content reaches 40-60%. So that the Molochia powder is evenly distributed. The foreign material is inspected from the simmered seaweed prepared as described above, put into a container and sterilized at 50 to 70 ° C. to obtain a stewed seam product.

<Example 1>

The steam is sprayed with purified water along with the removal of impurities on the conveyor belt to remove debris while washing the steam. The washed laver is separated with a centrifugal dehydrator to obtain 50% of raw water laver. 500 parts by weight of pre-treated seaweed is mixed with 250 parts by weight of seasoning solution and heated to 70 ° C. while stirring to add 5% by weight of molochia powder when the water content reaches 50%. The foreign material is inspected from the simmered seaweed prepared as described above, put into a container and sterilized at 70 ° C. to obtain a simmered seaweed product.

<Example 2>

400 parts by weight of pre-treated laver is mixed with 230 parts by weight of seasoning solution and heated to 60 ° C. while stirring to add 8% by weight of molokia powder when the water content reaches 40%, thereby allowing the molokia powder to be evenly distributed. The foreign material is inspected from the simmered seaweed prepared as described above, put into a container and sterilized at 80 ° C. to obtain a stewed seam product.

<Example 3>

600 parts by weight of pre-treated seaweed is mixed with 270 parts by weight of seasoning solution and heated to 80 ° C. while stirring to add 10% by weight of molochia powder when the water content reaches 60%. The foreign material is inspected from the simmered seaweed prepared as described above, put into a container and sterilized at 90 ° C. to obtain a simmered seaweed product.

<Example 4>

Stewed seaweed was obtained in the same manner as in Example 1, except that 12% by weight of Molokia powder was added.

Example 5

Stewed seaweed was obtained in the same manner as in Example 2, except that 15% by weight of Molokia powder was added.

<Example 6>

The stewed seaweed was obtained like Example 2 except adding 240 weight part of seasoning liquids.

<Example 7>

Stewed laver was obtained like Example 3 except adding 260 weight part of seasoning liquids.

<Example 8>

Stewed laver was obtained like Example 4 except adding 280 weight part of seasoning liquids.

<Test Example>; Sensory evaluation

Sensory tests (taste, palatability, taste, taste, taste) of ten stewed seaweeds prepared in Examples 1-8 were trained by 10 well-trained sensory inspectors (20, 30, 40, 50, 60 men and women). Chewability, overall taste) and the results are shown in Table 1 below. As a control, it was compared with simmered laver (Isekanbutsu, Japan).

Table 2. Sensory Test Results

division flavor Palatability Chewability A comprehensive taste Control 3.234 3.563 3.213 3.342 Example 1 3.896 3.986 3.878 3.896 Example 2 4.012 4.102 4.234 4.124 Example 3 4.086 4.123 4.134 4.106 Example 4 4.114 4.142 4.164 4.135 Example 5 4.014 4.142 4.215 4.126 Example 6 4.016 4.028 4.146 4.056 Example 7 4.028 4.067 4.186 4.056 Example 8 4.015 4.074 4.224 4.178

From the above results, it can be seen that the simmered seaweed containing Molochia is excellent in taste, palatability, chewability, and overall taste when compared to commercial products. In particular, it can be seen that the chewiness was improved among the sensory test items due to the addition of Molokia.

In the present invention, to compensate for the components lacking in laver to prepare a boiled laver by containing ingredients such as crude protein, dietary fiber, vitamins, minerals, polyphenols, and chlorophyll abundantly contained in molokia in the seaweed to produce the simmered seaweed containing molokia It is simply to provide consumers with taste and nutrition.

Claims (7)

Separating the washed laver with water and laver by centrifugal dehydrator to obtain a moisture-containing raw seaweed, and drying the pulverized molochia powder with a spray dryer to obtain a molochia powder of a constant moisture content, soy sauce and Mixing the pre-treated seaweed and molokia powder in the seasoning liquid consisting of starch syrup, and the sterilized seaweed by sterilization after inspecting foreign substances to obtain sterilized seaweed. The method of claim 1, wherein the moisture content of the raw seaweed is 40 to 60%. The method of claim 1, wherein the particle size of the Molochia powder is 200 to 300 mesh, the moisture content is 2 to 3%. The method of claim 1, wherein the seasoning solution is dissolved by mixing 170 to 190 parts by weight of soy sauce and 60 to 80 parts by weight of starch syrup. The method of claim 1, wherein 400 to 600 parts by weight of pretreated laver is mixed with 230 to 270 parts by weight of seasoning solution, and 15 to 45 parts by weight of molokia powder is added. The method for producing simmered seaweed containing molokeia powder according to claim 1, wherein the sterilized seaweed is sterilized at 50 to 70 ° C to obtain a stewed seaweed product. Stewed seaweed prepared according to the method of claims 1 to 4.

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