KR20070121387A - Laver for furikake rice contained molokhia and method thereof - Google Patents

Abstract

A method of manufacturing laver for a topped rice(Dup-Bab) by mixing Molokhia powder-containing laver, seasoned laver, whole sesame seed, yeast extract, sesame salt and egg powder is provided to obtain laver with excellent taste, palatability and chewability as well as the efficacy of Molokhia. Raw laver is washed, cut into a size of 0.25 to 0.5mm with a high-speed cutting machine, dispersed in a dispersion solution containing 5 to 15% by weight of Molokhia powder with 200 to 300meshes and 0.01 to 0.1% by weight of an emulsifying agent and dried on a drying laver net. The pre-treated laver is mixed with whole sesame seed, seasoned laver and yeast extract to obtain laver containing 10 to 30 parts by weight of laver, 5 to 15 parts by weight of whole sesame seed, 30 to 50 parts by weight of seasoned laver, 5 to 15 parts by weight of yeast extract, 5 to 15 parts by weight of sesame salt, 5 to 15 parts by weight of egg powder and additionally one or more materials selected from tuna powder, bonito powder, mushroom powder or vegetable powder. The emulsifying agent is selected from phosphates, polysorbate, stearate, glycerin and sugar alcohol.

Description

Laver for Furikake Rice Contained Molokhia and Method Thereof}

1 is a manufacturing process diagram of the present invention.

The present invention relates to a method for preparing rice for laver (also known as furikake) containing Molochia. More specifically, mixed with dried seaweed, whole sesame, flavored laver, yeast extract, sesame salt, and egg powder, containing molokia (molokia aka moroheiya) powder, dried in a clean water, and dried. It is configured by.

It is an object of the present invention to prepare rice bowls containing ingredients such as crude protein, dietary fiber, vitamins, minerals, polyphenols, and chlorophyll, which are abundantly contained in Molokia, in laver to provide consumers with simplicity, supply and intake of taste and nutrition. To provide.

Molokhia , scientific name Corchorus olitorius L. ) is native to Egypt and is a year-old rust-yellow vegetable of the Japanese cedar family, called moloheiya or jew's mellow in Japan, which is native to the Mediterranean coast. 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 because of its balanced diet of calcium, dietary fiber, vitamins and minerals. 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. In particular, it is known to show strong growth during the high temperature during the summer season, and it is also known to be resistant to pests, so the use of pesticides is rarely needed.

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 and Myeongil 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 that makes vegetables thinly cut like laver, and the manufacturing method of reproductive health food (Korean Patent Laid-Open Publication No. 2002-3177) regenerates fine yellow root and moro hay leaf. After mixing with the raw materials, lyophilization, water is added to form a paste in the form of confectionery or bread, and then quenched to -40 ℃ or less, and then dried in Tokyo. The 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 soybean water. to be. 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 supplements functional ingredients, such as crude protein, dietary fiber, vitamins, minerals, polyphenols, and chlorophyll, which are insufficiently present in Molochia, and even without nourishing Molokia, the nutrients of Molokia are also available through Kim. It can be ingested. In addition, it is necessary to maintain the proper moisture in order to mix the viscous liquid component contained in the Molochia powder with laver.

The present invention comprises the step of drying by containing the molokia powder in the seaweed harvested in a clean sea, and the chopped seaweed, whole sesame, taste laver, yeast extract, sesame salt, eggs, which are constantly cut seaweed containing molokia powder It consists of mixing the powder.

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. Take out the laver from which the foreign substance is removed and cut it finely into the size of 0.25 ~ 0.5mm in the high speed cutter.

<Preparation step of solution containing Molokia powder>

5-15% by weight of Molokia powder having a particle size of 200-300 mesh is added to purified water to disperse the Molokia powder in purified water. 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. If the viscous polysaccharides are low or different depending on the harvest season or production area of Molochia, it is effective to disperse the Molochia powder by adding 0.01 to 0.1 w% of emulsifier to the purified water. As the emulsifier, any one selected from phosphate (acidic pyrophosphate, sodium aluminum phosphate, sodium polyphosphate), polysorbate, stearic acid salt, glycerin, sugar alcohol (xylitol, maltitol, sorbitol), etc., listed in the Food Code can be used. have.

Dispersion of Molokia Powder in Steam

Conventionally, Molokia has been infiltrated with laver by spraying molten laver onto a drying foot and then spraying with an aqueous solution containing Molokia powder or Molokia powder. There is a disadvantage that appears. In the present invention, in order to make up for the shortcomings, finely cut laver is added to the dispersion solution of the Molocco powder and evenly dispersed, and then spread on a drying foot to adopt a method of drying.

In order to compare the desorption phenomenon of the Molochia powder, the dried seaweed and the Molokia powder or solution by spraying the dried seaweed and the Molokia powder or solution directly onto the foot of the dried seaweed as the present invention are dried. To determine the desorption of the chia powder. Cut each dried laver into 2 ~ 5mm size with scissors, fill the container with 1/3, shake it up and down for 5-10 minutes, remove the laver from the container, and weigh the remaining molokia powder. As a result of the measurement, compared with the present invention, a phenomenon in which a lot of molochia was desorbed appeared by about 30 to 80%. Therefore, it can be seen that the method of the present invention is much superior to the conventional injection method.

Table 1. Results of Determination of Molokia Desorption Rate by Manufacturing Method

division Control (impact) 5 min shake 7 min shake 10 minutes shake Conventional method 2.4% 7.5% 15.8% 28.2% The present invention 0.8 1.8% 3.9% 5.8%

<Production of rice cooked furikake>

10-30 parts by weight of finely divided seaweed laver, 5-15 parts by weight of whole sesame seeds, 30-50 parts by weight of taste laver, 5-15 parts by weight of yeast extract, 5-15 parts of sesame salt By weight, 5 to 15 parts by weight of egg powder is mixed uniformly to prepare a rice bowl furikake.

<Example 1>

The seaweed in the clean sea water pretreated in the molokia dispersion solution of 5 mol% of molokia powder dispersed in purified water was finely divided and uniformly dispersed, and dried in a drying pad to obtain dried molokia containing seaweed. Molokia seaweed 20 parts by weight of regular laver seaweed laver containing Molokia powder, 10 parts by weight of whole sesame sesame seeds, 40 parts by weight of seaweed laver, 10 parts by weight of yeast extract, sesame salt 10 parts by weight, 10 parts by weight of egg powder is uniformly mixed to prepare a rice bowl furikake.

<Example 2>

10 mol% of Molokia powder was dispersed in purified water, and finely cut and dispersed evenly in the clean seawater pre-treated with seaweed, which was dried on a drying foot to obtain dried Molokia containing laver. Molokia Seaweed 30 parts by weight of regular seaweed laver with Molokia powder, 5 parts by weight of whole sesame seeds, 30 parts by weight of seaweed, 30 parts by weight of yeast extract, 15 parts by weight of sesame salt 15 parts by weight, egg powder 5 parts by weight of the uniformly mixed to prepare a rice bowl furikake.

<Example 3>

The seaweed in the clean water, pre-treated in a molokian dispersion solution of 15% by weight of molokia powder dispersed in purified water was finely divided and dispersed, and then dried in a drying foot to obtain dried molokia-containing laver. Molokia Seaweed 40 parts by weight of regular seaweed laver with Molokia powder, 15 parts by weight of sesame seeds, 20 parts by weight of seaweed, 20 parts by weight of yeast extract, sesame salt 10 parts by weight, 10 parts by weight of egg powder is uniformly mixed to prepare a rice bowl furikake.

<Example 4>

A furikake for rice was prepared in the same manner as in Example 1 except that 0.05 w% of sodium polyphosphate was added as an emulsifier when the Molochia powder was dispersed in purified water.

Example 5

A furikake for rice was prepared in the same manner as in Example 1 except that 0.03w% of glycerin was added as an emulsifier when the Molochia powder was dispersed in purified water.

<Example 6>

A furikake for rice was prepared in the same manner as in Example 3, except that 0.1 w% of sorbitol was added as an emulsifier when the Molochia powder was dispersed in purified water.

<Example 7>

A furikake for rice was prepared in the same manner as in Example 3, except that 0.1 w% of stearic acid was added as an emulsifier when the Molochia powder was dispersed in purified water.

<Example 8>

A furikake for rice bowl was prepared in the same manner as in Example 2 except that 0.05 w% of polysorbate was added as an emulsifier when the Molochia powder was dispersed in purified water.

<Application Examples 1 to 4>

 As in Examples 1 to 8, chopped laver containing molokia powder for furikake, sesame, whole sesame, flavor laver, yeast extract, sesame salt, egg powder, tuna powder, bonito powder, mushroom powder, Vegetable powder and the like were constantly mixed to prepare a rice bowl furikake.

<Test Example>; Sensory evaluation

Sensory test (taste, palatability, chewiness, comprehensive taste) was performed by five-point scales on 10 well-trained sensory inspectors (man and woman in their 20s and 30s) using the furikake for rice bowls prepared in Examples 1 to 8. ) Is shown in Table 2 below. As a control, it was compared with the commercially available Furikake (made in Japan).

Table 2. Sensory Test Results

division flavor Palatability Chewability A comprehensive taste Control 3.324 3.356 3.123 3.242 Example 1 3.869 3.968 3.887 3.869 Example 2 4.021 4.102 4.243 4.142 Example 3 4.068 4.132 4.143 4.166 Example 4 4.141 4.124 4.146 4.153 Example 5 4.041 4.122 4.251 4.122 Example 6 4.061 4.082 4.164 4.065 Example 7 4.038 4.068 4.168 4.065 Example 8 4.031 4.044 4.242 4.186

From the above results, it can be seen that the furikake for rice bowl using the seaweed containing Molochia is excellent in taste, palatability, chewability and overall taste as compared with 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, by adding ingredients rich in Molochia to laver to make fulicaka for rice bowl using laver containing Molochia, the nutritional component of Molokia can be ingested through laver. In addition, it is possible to provide a rice bowl furikake excellent taste, palatability and chewability due to Molochia.

Claims (7)

A step of pretreatment of the laver by cutting the laver to remove the foreign matter to a size of 0.25 ~ 0.5mm in a high-speed cutter, and dispersing the fine laver in the dispersion solution of molokia powder, and then spreading the dried laver to dry, A method for preparing rice bowl containing molokia, characterized in that for producing a rice bowl frikake by mixing shredded seaweed containing chia powder, whole sesame, flavored seaweed and yeast extract. The method of claim 1, wherein the particle size of the Molochia powder is 200 to 300 mesh, 5 to 15% by weight of the Molochia in the dispersion solution. The method of claim 1, further comprising an emulsifier in the Molochia dispersion solution. According to claim 1 and 3, wherein the emulsifier is molochia containing rice, characterized in that the addition of 0.01 to 0.1% by weight of any one or more selected from phosphate-based, polysorbate, stearic acid salt, glycerin-based, sugar alcohol Method of making seaweed. The rice cake furikake is 10-30 parts by weight of shredded seaweed containing Molokia powder, 5-15 parts by weight of whole sesame seeds, 30-50 parts by weight of taste laver, 5-15 parts by weight of yeast extract, , 5 to 15 parts by weight of sesame salt, 5 to 15 parts by weight of egg powder, characterized in that the manufacturing method of rice for rice containing molokia. 6. The method of claim 5, wherein the material for rice bowl further comprises any one or more selected from tuna powder, bonito powder, mushroom powder or vegetable powder. Rice bowl laver containing molokeia prepared by the method of claim 1 to claim 5.

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