KR20090129277A - Laver containing green tea and manufacturing method thereof - Google Patents

Abstract

PURPOSE: A green tea laver for kimbap, and its manufacturing method are provided to prevent or inhibit the corruption of kimbap due to microorganism by removing the bitter taste and sour taste of green tea. CONSTITUTION: A green tea laver for kimbap is prepared by washing raw laver and cutting it; firstly drying the cut laver; dipping the dried laver in a green tea fermentation liquid; and molding the dipped laver and firstly drying it. The green tea fermentation liquid is prepared by mixing 15~25 parts by weight of unrefined sugar to 100 parts by weight of a green tea leaf in a pot, and maturing it at 20~25°C for 2~4 months.

Description

Green tea laver for kimbap and manufacturing method thereof

The present invention relates to green tea laver for kimbap and a method for manufacturing the same, and more particularly, to a laver rice and laver method using green tea that is useful for the human body can prevent or suppress the decay of gimbap.

One of the most important things that modern man has come in recently is health. As such, one of the factors that make modern people consider health most important is the weakening of constitution caused by the flooding of instant food.

Therefore, various health foods have been proposed, and one of these health foods will be food using green tea.

Green tea is effective in inhibiting cancer, removing cholesterol, inhibiting arteriosclerosis, inhibiting blood flow, inhibiting platelet aggregation, preventing food poisoning, preventing cholera, preventing tooth decay, and detoxification of other diets and tobacco. Green tea is spotlighted as a health food because of its innumerable effects.

In the use of such green tea, it is common to drink the tea directly and drink it, but it is widely proposed to make it as a food. One of the foods using the green tea is green tea noodles, green tea cake, green tea ice cream. A variety of foods, including green tea and seaweed, have been proposed.

Green tea laver of the food using the green tea is to combine the green tea ingredients with the popular laver to make it easy for the general public to consume green tea.

As a green tea laver is disclosed a number of methods for producing green tea laver and green tea laver, such as Korean Patent Publication No. 2004-0080150, Korean Patent No. 2004-0027203, Patent Publication No. 2005-0024139, and Patent No. 0492558.

However, the green tea laver disclosed above has a problem of lowering the taste of laver by the astringent and bitter taste of tannin, which is one of the green tea components.

On the other hand, gimbap, which is the main ingredient of laver, is a food that the public prefers, and it is low in price, easy to eat, and is a nutritious food with various vegetables and herbs.

However, Gimbap is a problem because food poisoning is often caused by microorganisms during distribution or storage when the temperature is high and high in summer.

The present invention has been made to improve the above problems, it is an object of the present invention to provide a green tea laver for kimbap and its manufacturing method by removing the astringent taste and bitter taste of green tea to reduce the taste of savory laver.

Another object of the present invention to prevent or inhibit the decay of gimbap due to microorganisms to provide a green tea laver for gimbap excellent preservation and its manufacturing method.

Green tea laver for kimbap of the present invention for achieving the above object is characterized in that it contains green tea and lacquer extract.

The laver is characterized in that it further contains beta glucan and spirulina.

And the method for producing green tea laver for kimbap of the present invention for achieving the above object is a washing step of washing after washing the harvested seaweed; A first drying step of naturally drying the chopped grass; An immersion step of immersing the dried raw grass after the first drying step in a green tea fermentation solution; And a second drying step of drying the molded raw material by drying the molded raw material.

Green tea fermentation in the immersion step is characterized in that the fermentation aged for 2 to 4 months at 20 to 25 ℃ by mixing 15 to 25 parts by weight of earth sugar with respect to 100 parts by weight of green tea leaves.

The second drying step is characterized in that the step of applying the lacquer extract on the surface of the raw material during the drying of the raw material.

The immersion step is characterized by further mixing 2 to 4 parts by weight of beta glucan powder and 2 to 4 parts by weight of spirulina powder based on 100 parts by weight of the green tea fermentation solution.

As described above, according to the kimbap green tea laver of the present invention and its manufacturing method, by removing the astringent and bitter taste of green tea by fermenting green tea leaves, it is possible to provide a green rice laver for kimbap and a method of manufacturing the same, which does not reduce the taste of savory laver. Can be.

And it contains the lacquer extract having antimicrobial properties can prevent or inhibit the decay of gimbap by microorganisms can increase the preservation of gimbap.

In addition, by the useful components of green tea and beta glucan and spirulina can further enhance the beneficial functionality to the human body.

Hereinafter, a step-by-step description of the method for producing green tea laver for kimbap according to the preferred embodiment of the present invention.

1. Cutting step

Seaweed contains a large amount of vitamins such as vitamins A, B, D, and E, and it contains magnesium, phosphorus, iron, and iodine which are not found in terrestrial plants. In Korea, it is collected from the west coast, the south coast, and Jeju island. Currently, it is common to collect from aquaculture facilities due to the development and dissemination of artificial seedling technology.

Raw seaweed collected from the sea contains a large amount of impurities and foreign substances, so it is primarily washed with sea water. In this process, impurities and foreign substances are separated and washed out. In addition, foreign matters mixed in the collected raw grass can be removed by the foreign matter sorter.

Raw grass washed with sea water as described above is to remove the sea water remaining in the raw grass through the dehydration process. The dehydrated raw grass may be subjected to a process of supplying and storing oxygen for 4 to 8 hours at room temperature in order to mature into high-quality steaming.

The stored raw grass is sliced through a crushing step of crushing in a thinner as a whole process for pouring into molds and drying.

2. First drying stage

Raw grass cut in the cutting step is washed again with fresh water and dried. The first drying step is a process for easily infiltrating the green tea fermentation solution into the chopped grass, it can be naturally dried or evenly dried by spreading the chopped raw grass evenly on the feet.

3. Immersion stage

After completion of the first drying step, the dried raw grass is immersed in green tea fermentation solution. Green tea fermentation solution in the present invention uses the green tea leaves collected from the green tea tree.

Green tea contains active ingredients such as catechin, beta-carotene, various vitamins, and fiber, which are useful for the human body, and these ingredients are known to help anti-aging, anticancer, lower cholesterol, suppress high blood pressure, and remove environmental hormones.

Therefore, the present invention is intended to increase the usefulness of the human body by adding the green tea component as described above and to use the antibacterial activity of catechin which is an antioxidant component among the green tea components.

Green tea fermentation broth is used to prevent the deterioration of the taste of seaweed by the astringent and bitter taste of green tea leaves. The green tea leaves are fermented and aged. Preferably, 15-25 parts by weight of earth sugar is mixed with 100 parts by weight of green tea leaves, and then fermented and aged at 20-25 ° C. for 2-4 months.

To get the green tea fermentation solution, the collected green tea leaves are washed with running water to remove foreign substances. The washed green tea leaves are mixed well by adding 15 to 25 parts by weight of earth sugar, particularly preferably 20 parts by weight, based on 100 parts by weight of green tea leaves after removing water.

In this case, if the sugar sugar is less than 15 parts by weight, the ripening period is too long and there is a possibility of corruption, and if it exceeds 25 parts by weight it is not preferable because the ripening is not enough.

Evenly mix the green tea leaves and the sugar sugar, then put in a container and aged for 2 to 4 months at 20-25 ℃. Aging temperature and maturation period are closely related. If the temperature is too high, there is a possibility of corruption, and if the temperature is too low, the maturing period is too long, which is undesirable. Therefore, when aged for 2 to 4 months at 20 to 25 ℃ can be sufficiently extracted the active ingredient of green tea.

 Fermentation broth aged through the above process to prepare a green tea fermentation solution by filtering the solids. The dried raw grass is immersed in the prepared green tea fermentation solution for about 6 to 12 hours to allow the effective portion of green tea to penetrate the raw grass.

And another embodiment of the present invention may be further immersed in the vinegar after mixing 2 to 4 parts by weight of beta glucan powder, and 2 to 4 parts by weight of spirulina powder with respect to 100 parts by weight of the green tea fermentation solution in the immersion step.

Beta-glucan (β-glucan) is a kind of polysaccharide, which has recently been used as a medicine, cosmetics, dietary supplements and feed additives due to its excellent bioregulatory functions such as anticancer effects and immune enhancing effects. Glucan exists in the cell walls, mushrooms, and grains of yeast, and is divided into α- or β-type according to the connection form of molecular structure. Beta glucan is divided into beta (1-3) glucan, beta (1-4) glucan, beta (1-6) glucan and the like depending on the shape of the sugar. Water-soluble beta glucan produced by mushrooms is known to have excellent antitumor activity and antibacterial activity.

Beta glucan powder used in this embodiment was cultured after the spawn mushroom seedlings were extracted from the fruiting body of shiitake mushroom. Of course, other kinds of mushrooms, including situational mushrooms, or the like, or by culturing the yeast in liquid state, isolate and purify the beta-glucans in the yeast cell wall, or by crushing grains such as oats, barley and rye or grain by-products such as their shells. Beta glucan can also be extracted and used. It is also possible to use commercially available beta glucan powder.

Spirulina is a proliferative multicellular microorganism of 0.3 to 0.5 mm in length and 5 to 8 μm in width, which is beneficial to humans among 25,000 phytoplankton algae, which are breeding in salt and alkaline lakes. It is a kind of microalgae belonging to cyanobacteria.

Spirulina contains high levels of high quality protein and is relatively low in lipids and carbohydrates. In addition, it contains a large amount of beta-carotene and phycocyanin, which has antioxidant activity, and abundantly contains various kinds of vitamins, minerals, and fiber. Currently, artificial culture technology is established, and food-standard products are supplied. Therefore, evaluation as a health food is increasing day by day.

In addition, spirulina is a high alkali has a surprising effect in improving the constitution of the human body, in particular, digestion absorption rate, digestion promoting action is excellent, and culture harvesting is easy. The composition of various nutrients, including various vitamins and essential amino acids, consists of ingredients that are very beneficial to the human health, and spirulina has a balanced nutrient composition.

Such spirulina is selected by cultivation using deep seawater as a good quality, uncontaminated, and gently washed at least three times in a vacuum, and then dried and pulverized to minimize nutrient loss to produce spirulina powder. The spirulina powder is extracted in a flask equipped with a vertical reflux condenser with 10 times distilled water as an extraction solvent for 24 hours at 60 ° C., and then filtered under reduced pressure and concentrated under reduced pressure at 60˜70 ° C.

By adding beta glucan and spirulina as described above can further enhance the beneficial functionality to the human body.

In addition, the lacquer extract used in the second drying step to be described later may be used by mixing with the green tea fermentation solution in the immersion step. In this case, the lacquer extract is preferably mixed 4 to 10 parts by weight based on 100 parts by weight of green tea fermentation solution.

4. Second drying stage

A second drying step of drying and immersing the immersed raw grass in a rectangular shape is performed.

For the second drying, the grass is spread evenly on the foot or frame and dried by the sun and wind. In addition, it can be dried using a hot air blower in a drying room for mass production.

And lacquer extract is apply | coated to the surface of a raw material during a 2nd drying step. The lacquer extract is used to neutralize the toxicity of urushiol in the sap extracted from the lacquer tree. As a way to neutralize the toxicity of urushiol, lacquer is roasted at high temperature or carbonized at a high temperature of 200 ℃ or higher in a closed kiln. In addition, it is also possible to use a lacquer extract by the method of neutralizing conventional ursiol.

Lacquer extract has various pharmacological effects and is particularly excellent in antibacterial activity. In order to use the pharmacological and physiological activity of the lacquer having the antimicrobial effect as described above, the lacquer extract is applied to the surface of the dried raw material evenly using a sprayer and dried again to complete the green tea laver of the present invention.

When making kimbap using the laver of the present invention containing the lacquer extract as described above can be expected to significantly increase the preservation by inhibiting the growth of microorganisms by the antimicrobial effect of the lacquer extract.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, embodiments according to the present invention may be modified in various other forms, and the scope of the present invention is not limited to the embodiments described below.

Example 1

After harvesting the cultivated raw grass from the sea in Wando, Jeonnam, it was washed with sea water to remove foreign substances. The washed raw grass was chopped to a size of 1 to 1.5 cm in a washing machine, washed thoroughly with fresh water, and then sprinkled with raw grass to dehydrate water to dry naturally. Green tea leaves harvested around May in Boseong, Jeonnam were mixed with 200g of earth sugar sugar and placed in Onggi, fermented and aged for 3 months at 22 ° C., and the solids were filtered to prepare green tea fermentation solution. The green tea fermented solution was immersed for 10 hours, and then sprinkled in steamed kimchi and then dried for 2 hours in a drying room at 50 ℃ hot air. And lacquer extract was evenly applied to the surface of dried laver using a sprayer and dried again to prepare green tea laver.

Example 2

The green tea laver was prepared in the same manner as in Example 1, but after mixing 3 parts by weight of beta glucan powder and 3 parts by weight of spirulina powder with respect to 100 parts by weight of the green tea fermentation solution, the raw grass was immersed.

(Comparative Example 1)

Commercially available laver for kimbap prepared by a conventional method was used as Comparative Example 1.

(Comparative Example 2)

In the same manner as in Example 1 was washed with fresh water and then sprinkled with fresh water and dried in a drying room to prepare a green tea laver, sprinkled with steamed green tea powder during drying to prepare a green tea laver.

Experimental Example 1: Sensory Test

In order to compare the effect of the green tea seaweed prepared in Examples and Comparative Examples of the present invention was carried out a sensory test. The panel selected 20 trained inspectors from men and women in their 10s to 50s to evaluate the appearance, aroma, taste, and overall symbol by the 9-point scale method.

The results were examined by Duncan's multiple range test after the ANOVA test using SAS (Statistical Analysis System) using the least significant difference test at the 5% level.

The sensory test results are shown in Table 1 below.

division Exterior incense flavor Comprehensive Symbol Map Example 1 7.54 8.23 8.66 8.08 Example 2 7.60 8.19 8.43 8.10 Comparative Example 1 7.55 8.10 8.51 8.02 Comparative Example 2 7.61 8.21 5.47 6.80

From the results of Table 1, both the Examples and Comparative Examples had similar scores in appearance and fragrance, and there was no significant difference. However, in the fragrance, the score was the lowest in the case of Comparative Example 1 in which the green tea component was not added at all, which may be due to the aroma and deodorizing function of the green tea in Examples 1 and 2 and Comparative Example.

And in the taste and general preference, Comparative Example 2 was found to have a significantly lower score than Example 1, Example 2, Comparative Example 1. This can be confirmed that the comparative example made by the conventional production method of green tea laver significantly reduces the taste of laver by the astringent taste and bitter taste of green tea. On the contrary, Examples 1 and 2 were found to have a taste almost similar or better than that of Comparative Example 1, which is conventional laver. This means that the green tea laver of the present invention is used by fermenting the green tea leaves so that the astringent taste and bitter taste of the green tea are removed so that the taste of the laver is not reduced.

Experimental Example 2: Antibacterial Test

In order to examine the antimicrobial ability of the green tea laver of the present invention was carried out an antimicrobial experiment on the green tea fermentation solution and lacquer extract contained in green tea laver. A strain for measuring antimicrobial activity is disabled (0-157 Salmonella E. coli and Salmonella Entebbe utility enteritidis ).

In Experiment 1, the green tea fermentation solution used in Example 1 was used, and in Experiment 2, the growth of Escherichia coli 0-157 and Salmonella enteritidis was observed while keeping the lacquer extract used in Example 1 at room temperature for 10 days. It was. As a control, distilled water was stored at room temperature for 10 days.

After inoculating the strain in saline, the green tea fermentation solution, lacquer extract, and distilled water were added, respectively. The bacterium test was performed after incubation at 35 ° C. for 24 hours after smearing on a selective medium, and the population of each strain was measured.

The results are shown in Table 2 below.

Strain division  After 2 days (cells / mL) / Reduction (%) After 10 days (cells / ml) /% reduction Salmonella (SE) Experiment 1 3545 ± 80/27 3240 ± 110/33 Experimental Zone 2 1450 ± 73/70 950 ± 85/80 Control 4825 ± 100 /- 6432 ± 120 / (33% increase) O-157 Experiment 1 3140 ± 90/31 2765 ± 105/39 Experimental Zone 2 785 ± 65/82 470 ± 60/89 Control 4580 ± 120 /- 6020 ± 110 / (31% increase)

As can be seen from the results in Table 2, the number of strains increased with time in the case of the control without green tea fermentation or lacquer extract added. However, in case of Experiment 2, the number of strains was greatly reduced over time, indicating that the antibacterial effect of lacquer extract was excellent. In the case of Experiment 1, the number of strains decreased with time, but was lower than that of Experiment 2. Green tea also has a slight antibacterial effect, but it can be seen that it is significantly lower than the lacquer extract.

From the above results, it can be seen that the production of gimbap using the green tea laver of the present invention containing green tea component and lacquer extract can be expected to increase the preservation of gimbap by inhibiting the growth of microorganisms with a strong antibacterial effect.

Although the present invention has been described with reference to the embodiments illustrated in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent embodiments thereof are possible.

Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

Claims (6)

Green rice laver for gimbap, characterized in that it contains green tea and lacquer extract. The green tea laver for kimbap according to claim 1, wherein the laver further contains beta glucan and spirulina. A washing step of washing and washing the collected seaweed; A first drying step of naturally drying the chopped grass; An immersion step of immersing the dried raw grass after the first drying step in a green tea fermentation solution; And a second drying step of drying the molded raw material by drying the dried raw material. According to claim 3, wherein the green tea fermentation solution in the immersion step is mixed with 15 to 25 parts by weight of earth sugar with respect to 100 parts by weight of green tea leaves and put into the Onggi characterized in that the fermentation ripening at 20 to 25 ℃ for 2 to 4 months Method for producing green tea nori for kimbap. The method of claim 3, wherein the second drying step comprises applying a lacquer extract to the surface of the raw material during drying of the raw material. The method of claim 3, wherein the immersion step is 2 to 4 parts by weight of beta glucan powder and 2 to 4 parts by weight of spirulina powder with respect to 100 parts by weight of the green tea fermentation solution.