KR20100084594A - Sweety flavour a the world collagen dried laver - Google Patents

Abstract

PURPOSE: A method of making seaweed compositions containing collagen is provided to improve functional effects with good productivity of goods by adding green tea powder, powdered collagen, and Salicornia herbacea powder etc in seaweed. CONSTITUTION: A method of making seaweed compositions containing collagen includes the following steps: making a green tea-sesame oil mixture by mixing green powder of 400 ~ 600 mesh and cooking oil of 10 ~ 0.1 weight% for 30 ~ 50 minutes; aging the green tea-sesame oil for 2 ~ 3 hours; making a collagen-green tea-sesame oil mixture by mixing the powdered collagen and the green tea-sesame oil mixture; making a seaweed mixture by adding stevia leaf powder and black garlic powder; mixing the seaweed mixture with purified water for 30 ~ 60 minutes; pulverizing the seaweed to 400 ~ 600 mesh; and sterilizing a mixture for 2 ~ 5 minutes.

Description

Collagen world laver composition and its manufacturing method {Sweety Flavor a The World Collagen Dried Laver}

Our traditional seaweed, an oriental specialty, can be eaten immediately, processed and eaten, and a new composition of popular world flavors can be prepared by using new technologies with new ingredients. It is a technical field that aims to create, a technology field that provides stability to prevent the risk of rancidity caused by oil, a technology field that can be eaten immediately and can be easily processed and eaten. Technology to provide a flavor to enjoy, technology to prevent breakage by increasing tension, to provide a coating on the surface of the highly absorbent laver fronds Technical field to provide hygienic preservation, additives to the surface of the strongly absorbent laver fronds Technology of transferring and attaching, changing the flavor of fatty acid molecules The technical field to prevent the transfer rancidity, the technical field to select the raw material that meets the above technical conditions, the technical field to complete the step-by-step technology to form a composition suitable for the purpose by the compatibility of the selected main raw materials and subsidiary materials and additives To solve this problem, step-by-step independent techniques are presented as follows.

The manufacturing method of collagen world seaweed composition is the technical field of selecting and selecting the raw material according to the purpose, the technical field of calculating the compounding ratio and the compounding ratio of the frond mixture, the technical field of collecting and purchasing, washing Technical field of preparing laver and washed stevia leaves, Technical field of cutting laver and cutting stevia leaves, Technical field of forming green tea sesame oil mixture, Technology of forming collagen green tea sesame oil mixture Field, the technical field of the step of forming a dry collagen green tea sesame oil mixture, the technical field of the step of forming a crushed collagen green tea sesame oil mixture, the technical field of the step of forming a frond collagen green tea sesame oil mixture, to form a shaped frond collagen green tea sesame oil mixture Technical field of step, dry frond collagen green tea sesame oil mixture Collagen World Kim, characterized by the technical field of the step of formulating, the composition of the filamentous filamentous collagen green tea sesame oil mixture, the technical field of the step of formulating the sterilized selective frond collagen green tea sesame oil mixture, It is a manufacturing method of a composition.

Technology of sorting, technology of harvesting, technology of washing, technology of cutting, roasting and roasting, aging technology, pressure transfer technology, drying technology, grinding technology, mixture composition technology, molding technology, drying technology, sorting technology It is a technique for producing a collagen world seaweed composition on the basis of the technology to sterilize, sterilization, packaging and storage technology.

The present invention can be eaten immediately by the traditional Korean seaweed, which is the purest oriental specialty, can be processed and eaten, and the technical task of forming a seaweed of a new composition that can be eaten easily and carried anywhere anytime, by a new material as a new raw material Technical challenges to create new compositions of popular world flavors; technical challenges to provide stability against the risk of rancidity caused by oil; technical challenges to provide convenience for a variety of uses that can be readily eaten and processed; Technical challenges to provide flavors for both young and old, Technical challenges to prevent breakage by increasing tension, Films on the surface of highly absorbent laver fronds Technical problems to provide hygienic preservation Groups for transferring and adhering additives to Problems, technical challenges to prevent rancidity by transferring fatty acid molecules without a change in flavor, technical challenges of selecting raw materials that meet the above technical conditions, and compatibility of selected main and secondary ingredients and additives to form a composition suitable for the purpose. Select technical challenges.

Kim was first discovered in northern Europe and used as a food, but as meat was turned into stocks, he had forgotten its value and lived for hundreds of years.However, their descendants recognized the need for seaweed, and the use of seaweed in high-quality dishes occurred. During the study of the foods of longevity villages in the Orient, we select the task of creating a composition that is appropriate to the tastes of the Westerners, hygienic, and convenient, during the critical time when the seaweed value is newly recognized and studied.

The world is conducting vegetarian research in many countries as a way to solve the anxiety from meat, and the new composition that can intake animal protein like laver in the reality that there is increasing interest in laver due to the safety of vegetarian food and rice. Select tasks to create

Foods should prefer preference by flavor rather than function, and select the task of developing additives that are frequently used in seaweed as a subsidiary ingredient of seaweed composition in order to develop new seaweed composition of flavor suitable for local food culture.

In the present invention, the Japanese consumption culture of seaweed, which boasts the highest consumption of seaweed for one person, is wrapped with rice without oil and eats with seaweed. Select tasks to create compositions that increase exports.

The composition of the present invention is combined with gimbap, the main consumer groups of gimbap are mostly used for outdoor use for the purpose of elementary school students, middle and high school students, young men and women for their convenience is a savory, sweet and sour, wanting burstless gimbap Among them, the task is to create a new composition that is more effective when used for gimbap that satisfies both beauty and physiological needs at the same time.

The composition of the present invention selects the problem of compatibilizing the composition of the new composition to allow saliva to flow in the mouth by the conditional reflection of the flavor by the functional flavor of stevia, cooking oil, green tea.

The collagen used in the present invention is a precious material in advanced countries, Japan and the West that recognizes essential values for human survival and beauty health longevity and strives to consume it from various angles in life. The absorption rate is lowered to about%, and the remainder is excreted, and the task of forming a composition for expanding the base of exports by forming a new composition of laver to which a highly absorbent collagen mixture is added is selected.

The present invention is compatible with laver by selecting green tea as an additive of the function of absorbing and preserving fatty acids by forming a protein of amino acid in the raw material and the protein used in the raw material and amino acid in the raw material by strong physiological action The task is to select a new composition that develops the flavor and nutritional value of oil safety.

The present invention is to process a garlic with a long history as a spice enhancer in the East and West, using black garlic powder as an additive of laver to create a new composition for the base expansion to naturally approach the table of a country or nation that does not know laver (海苔) Select the task to do.

The fundamental result of the present invention is the transfer of fatty acids deficient in laver to the medium and back to laver to improve the nutrition and flavor, and to improve the comfort and rancidity. As the composition of flavor increases with the change of, the task of preparing a composition suitable for East-West culture, taste and characteristics is selected.

The present invention is a technical task of creating a sanitary laver with a simple and popular symbol of a new flavor that can be easily eaten, processed and eaten our traditional laver, an oriental specialty, without the risk of oil loss. It is a composition that respects traditions by habit, and it is a technical task to produce laver with a flavor that can be eaten by wrapping rice, vegetables, meat, fish, bread, and sweets, and the functional effect by increasing the insufficient and necessary ingredients of laver fronds. Independent technology for each step by selecting the technical task of creating a laver to raise the oil, the technical task of increasing the effectiveness by compatibility with seaweed, seaweed, and land plants and plants, and the task of satisfying the business value by high value with high-quality beauty food. In order to solve the problem, a detailed description is given by the following procedure.

The manufacturing method of collagen world laver composition is the technical task of selecting and selecting the raw material that meets the purpose, the technical task of calculating the blending ratio and composition blending ratio of the frond mixture, the technical task of collecting and purchasing, washing Technical task of forming laver and washed stevia leaves, Technical task of forming cut laver and cut stevia leaves, Technical task of forming green tea sesame oil mixture, Technical step of forming collagen green tea sesame oil mixture Task, technical task of forming dry collagen green tea sesame oil mixture, technical task of forming crushed collagen green tea sesame oil mixture, technical task of forming frond collagen green tea sesame oil mixture, forming filamentous collagen green tea sesame oil mixture Technical task of the stage, dry leaves Technical task of preparing upper body collagen green tea sesame oil mixture, Technical task of forming selective frond collagen green tea sesame oil mixture, Technical task of forming sterilized screened frond collagen green tea sesame oil mixture, Technical task of packing and storing It is characterized in that the production method of collagen world seaweed composition.

The present invention is to set the technical configuration of the solution to the problem step by step, in order to form a composition that meets the purpose by the collagen world laver composition and its manufacturing method, so as to connect the technical characteristics succinctly the same The step-by-step independent techniques clearly indicated by the technical content are presented in the order of the following processes.

In the first process, selecting and selecting raw materials,

Selected as a major ingredient of seaweed that grows only in clean environment, it contains eight kinds of essential amino acids, alginic acid, iodo, dietary fiber, protein, etc. For example, we use harvesting from mid-November to mid-March of the next year, which has grown to 5-30cm long and 2-15cm wide in Korea's ocean. Among them, the best quality is from December to February next year. It is a high-grade lamellar frond with high calcium concentration. It is classified as fresh according to the purpose. It is a kind of fibrous protein that connects cells between cells, membranes, joint cartilage, The main component of the cornea, bone, and skin of the eye, which is hardened by cohesion, and with the help of vitamin C, the collagen is selected to change to amino acid. Of animal collagen, containing rich minerals and zinc from the sea, feeling salty, containing only 13.5% of sodium and chlorine, and selecting seaweeds with the function of neutralizing flavor as additives. It has been processed as a vinegar powder with 95% purity and has no odor, or it is an antibacterial effect of allicin, which inhibits the growth of bacteria and fungi, and has a detoxification and anticancer effect. Garlic is selected, black garlic powder, which has been processed into garlic and black garlic powder, which is crushed to a size of 200 to 300 mesh, or natural salt that evaporates water by processing seawater with sunlight, is selected as an additive of the popular composition. It is the ability to sort out the milled natural salt powder and to discharge heavy metals out of the body by containing polyphenols. The catechins show anti-cancer, antibacterial, and dietary effects, neutralize flavors, and recently announced green teas with strong antioxidant effects on vegetable oils and fish oils. Select green tea powder, sesame oil or perilla oil or olive oil or grape seed oil as cooking oil containing savory flavor and various fatty acids, and milking within 30 days with squeezed milk. It has 200 times antioxidant function, has no calories compared to sugar, is strong in heat, and has no viscosity, so it can be mixed uniformly. It is selected as an additive that improves the popular flavor. Selecting and selecting raw materials.

The second step is to calculate the blending ratio and composition blending ratio of the frond mixture,

The blending ratio of the frond mixture was 52 to 98.10 wt% of cut laver fronds, 10 to 1 wt% of powdered collagen, 10 to 0.5 wt% of seaweed powder or sun salt powder or black garlic powder, 15 to 0.1 wt% of green tea powder, and 10 to 0.1 wt% of cooking oil. %, Stevia leaf powder 3 to 0.1% by weight uniformly mixed, to produce a frond mixture first, the blending ratio of collagen world seaweed composition, 10 to 90% by weight and 90 to 10% by weight of the frond mixture based on the total weight of the composition It is a step of calculating the compounding ratio of the frond mixture and the collagen world laver composition compounding ratio which comprise the composition which makes% a total weight 100weight%.

The third process is to collect and purchase

 From mid-October to mid-March next year, freshly harvested fresh laver fronds of 5-30 cm in length and 2-15 cm in width are collected or collected from farms. Selected and purchased with animal collagen without odor, 400% to 600 mesh sized with seaweed powder or sun salt powder or black garlic powder with 95% purity without odor, and sanitarily processed into green tea without odor Collect and purchase green tea powder with the size of 400 ~ 600 mesh, select sesame oil within 30 days of milking with savory compressed oil of sesame oil (edible oil), and select stevia leaf with soft leaves. Step.

The fourth step is to prepare the washed laver fronds and washed stevia leaves,

Purifying seaweed fronds and stevia leaves, each of which is placed in a clean water purified water to remove salts and foreign substances by immersion washing, to prepare the washed seaweed fronds and washed stevia leaves.

 The fifth process comprises the steps of forming a cut seaweed frond and cut stevia leaves,

The washed fronds and washed stevia leaves are put in a laver frond cutter to be uniform and cut to a size of 20 to 40 mesh, thereby forming the cut laver fronds and cut stevia leaves.

The sixth step is to prepare a green tea sesame oil mixture,

Selected green tea powder and sesame oil are mixed with the same amount of green tea powder and sesame oil in the same amount in a powder mixer, mixed for 30 to 50 minutes to form a green tea sesame oil mixture, and the green tea sesame oil mixture is mixed. Put up to 70% of the plastic bags in 10 ~ 20㎏ by sealing the inlet to form a sealed green tea sesame oil mixture, turn the sealed green tea sesame oil mixture at room temperature and turn the sealed green tea sesame oil mixture every hour and aged for 2 to 3 hours It is the step of making green tea sesame oil mixture which penetrated into the tissue and absorbed sesame oil.

The seventh step is to prepare a collagen green tea sesame oil mixture,

Open the powdered collagen and sealed green tea sesame oil mixture in the same amount as the mixing ratio of the second step, put it in a powder mixer and mix for 30 to 60 minutes to form a collagen green tea sesame oil mixture, and the diameter of the exit ball of the chopper is 3 ~ 5㎜ The collagen green tea sesame oil mixture is added to the chopper where the internal pressure of 4㎏ / ㎠ or more is generated and mixed by the rotation of the chopper bar.The sesame oil is deeply transferred into the green tea tissue by the generated internal pressure, and the collagen absorbs the moisture in the sesame oil. It is the step of forming a collagen green tea sesame oil mixture that forms an absorbent film and impregnates sesame oil into the green tea tissue to pressurize and transfer the flavor to block the risk of escape and rancidity.

The eighth step is to prepare a dry collagen green tea sesame oil mixture,

The collagen green tea sesame oil mixture is placed in a drying rack of a warm air drying room with an absolute temperature of 18 ° C. or lower, and dried for 20 to 30 hours while being exchanged up, down, left and right every hour to preserve the flavor by low temperature drying that promotes surface hardening of collagen. Dried collagen green tea sesame oil mixture which is dried under conditions for grinding to avoid the escape of flavor by avoiding drying by high temperature and preventing the agglomeration (lump) of collagen green tea sesame oil mixture. This step is to create.

The ninth process is to prepare a crushed collagen green tea sesame oil mixture,

The dried collagen green tea sesame oil mixture is put into a freezer grinder to grind to a size of 400 ~ 600 mesh to form a uniform mixture, it is a step of forming a powdered green tea sesame oil mixture.

The tenth step is to form a frond collagen green tea sesame oil mixture,

Cut seaweed fronds in the same amount as the blending ratio of the second step, pulverized green tea sesame oil mixture in the same amount as the blending ratio, seaweed powder or sun salt powder or black garlic powder in the same amount as the blending ratio, and the same amount as the blending ratio Put Stevia leaf powder into a powder mixer and mix it uniformly for 30 to 60 minutes to produce a frond mixture first, and then put the same amount of foliar mixture and the same amount of purified water into a liquid mixer for 30 to 60 minutes By mixing uniformly to form a filamentous collagen green tea sesame oil mixture, which is a collagen world laver composition with a total weight of 100% by weight, the green tea which has absorbed sesame oil due to the absorptiveness of the laver fronds and the adhesion of collagen is viscous and has a tension. It is a step of forming the frond green tea sesame oil mixture.

The eleventh step is to form a molded frond green tea sesame oil mixture,

Grind the hemp cloth or rice straw net under a wooden box or iron plate or plastic box of 25cm length, 18cm height and 3mm in size, and keep 60 ~ 100ml with the container while continuously stirring the frond green tea sesame oil mixture with a stirrer. It is a step of improving the water and gradually removing the water and put it in a laver automatic molding dryer, to form a green leaf sesame oil mixture of molded fronds.

The twelfth step is to form a dry frond collagen green tea sesame oil mixture,

A step of forming a dried frond green tea sesame oil mixture having a moisture content of 12% or less by drying the ventilated frond collagen green tea sesame oil mixture in a warm air drying room and placing it upside down at an absolute temperature of 18 ° C. every hour and drying for 20-30 hours. All.

The 13th step is to screen the frond green tea sesame oil mixture,

The dried frond collagen green tea sesame oil mixture is 18cm wide and 25cm long, and the weight of one piece is based on the weight of 2 ~ 3g. When one piece of laver is put into the water, it is good to quickly absorb the water and turn it into blue. It is good to change the color to the same day. The sesame oil mixture is also selected in the same size, filamentous filamentous collagen green tea sesame oil mixture is a step of forming.

Step 14 is to prepare a sterilized frond collagen green tea sesame oil mixture,

When the frond green tea sesame oil mixture and the torn frond green tea sesame oil mixture are passed through an infrared sterilizer with an infrared sterilization lamp (Lamp) for 2 to 5 minutes and sterilized, it is sterilized and the sweetness is popular in the mouth. It is a savory and sweet flavor when you eat the product that retains its unique color as a flavor.It is a new nutritious seaweed that can be used for beauty and nutrition snacks or as a flavor that can be eaten by wrapping rice, vegetables, meat, fish, bread and sweets. It is a step of preparing a sterile frond green tea sesame oil mixture and torn sterile frond green tea sesame oil mixture to form a composition in accordance with the object of the present invention used for various uses.

The 15th process is the step of packaging and storing,

The torn sterilized frond green tea sesame oil mixture is called sparse, and the sparse is cut in a clean room with a cutting machine 5cm long and 6cm long and put into a molding container for 10 pieces to be hygienic for mobile and outdoor use. The sesame oil mixture is called sparse, and the sparse is packed in a clean room with 40 ~ 100 sheets in one jar, sealed with 20 jars in one jar, packed in 20 jars in one vessel to block the flow of air, and It is a method of producing a collagen world laver composition characterized by the step of storing and storing in a freezer fresh savory flavor and preserve the proper color and fresh flavor of the savory and sweet popular symbol such as always steamed in the freezer.

The present invention aims to present rising preferences and functional effects through the composition effects of the present invention and the characteristics and mixing of the unit raw materials used.

end. The effect of the collagen world laver composition of the present invention.

Collagen world laver (海苔) composition of the present invention can be eaten immediately by everyone, men and women due to the sweet and sweet flavor, the effect that can always carry and eat as a sign that children enjoy and the effect as a snack of exercise, climbing It is a new effect to expand the base of business.

The collagen world seaweed composition of the present invention is to provide stability at the risk of rancidity caused by green tea and collagen is an effect by the technology of the present invention to create a new value of seaweed.

Collagen World seaweed composition of the present invention is a savory and sweet flavor of rice, vegetables, meat, fish, bread, snacks can be eaten immediately by eating sweets, meat eaters, vegetarians, bread and It is a health beauty food that is compatible with foods such as rice and porridge. It can be a decay or snack for people who have a variety of uses and eat with their hands, or any people who use spoons and chopsticks. It is an effect by the technique of this invention.

The collagen world laver (海 한) composition of the present invention is to prevent the breakage by increasing the tension of the film by the cohesive force of collagen and green tea is the effect of the technology of the present invention to create a new value of laver.

The collagen world laver composition of the present invention forms a film with collagen on the surface of the laver frond having a high absorbency. Blocking air contact of the composition is an effect of creating a new value of laver and is an effect of the technique of the present invention.

The collagen world laver composition of the present invention transfers soluble fatty acid molecules to green tea without changing the flavor to form a film with collagen by the pressure transfer of the present invention, which creates a new value of laver by the effect of the present invention. The effect of technology.

The collagen world seaweed composition of the present invention is compatible with the main raw materials, subsidiary materials and additives, and the selection and compatibility technology of the raw material selection and selection technology which raises the symbol and function that is suitable for the purpose of the present invention has the effect of creating a new value of seaweed. It is effect by.

The collagen world seaweed composition of the present invention is a harmonious combination of collagen, green tea, sesame oil, garlic, seaweed, and stevia, which can be used without any inconvenience in the culture and culture of Islam, Christianity, Buddhism, Judaism, social state, and capitalist state. It is the effect by the technique of the present invention that the effect of creating a new value of seaweed can be divided into the composition suitable for the preference by the additive.

The collagen world seaweed composition of the present invention is a mixture of seaweeds and raw materials of land animals and plants to solve the anxiety of meat while ingesting collagen, which is an animal protein, creates a new value of seaweed. It is effect by.

The collagen world laver (海苔) composition of the present invention is that food preference is preferred to flavor rather than function as a food property of the garlic and sesame oil green tea as a raw material to provide a flavor that is appropriate for the local food culture expansion of the base of laver Contributing to the society and the nation by growing in the fisheries industry is the result of creating new value for Kim.

The collagen world seaweed composition of the present invention is for people of Japanese and developed countries who have the highest consumption of seaweed for one year, and is the most suitable composition for the cultural characteristics that are well aware of the functional characteristics of collagen and green tea. The composition that meets the needs of longevity is the effect of the technology of the present invention to the effect of creating a new value of seaweed.

Collagen World Kim (海苔) composition of the present invention is a combined use of gimbap, the main consumer groups of gimbap is stevia, sesame oil to satisfy the preferences preferred by elementary school students, middle and high school students, young men and women for the purpose of convenience for most And it is an effect by the technology of the present invention to create a new value of seaweed for the new gimbap that simultaneously meets the beauty and physiological needs of the functional properties of collagen.

The collagen world seaweed composition of the present invention creates a new value of seaweed as a new composition made from the compatibility of the raw material that the saliva flows when the temperature of the main surface environment is exposed to 20 ° C. The effect is the effect by the technique of the present invention.

The collagen world seaweed composition of the present invention is a composition that supplements the lack of digestion and absorption of seaweed, which is a high-absorption collagen mixture, and is a composition suitable for health and longevity cosmetics. This is the effect of the technique of the present invention as the effect of creating a new value of Kim.

The collagen world laver composition of the present invention is a composition using green tea, which provides an environment in which an amino acid forms strong reducing properties and protein binding by physiological action in vitro, thereby promoting rapid absorption and providing fatty acids deficient in laver. Enhancing the nutritional value is the effect of creating a new value of seaweed, the effect of the technology of the present invention.

The collagen world seaweed composition of the present invention improves the flavor of garlic used as an energetic spice for thousands of years in the Middle East and is used as an additive. Phosphorus is a polygamous Islamic society, suing preference for preference for energy and longevity beauty. The sweet and functional characteristics of black garlic are a composition that satisfies Islamic society. It is an effect by the technique of the present invention.

The collagen world seaweed composition of the present invention is a composition that creates a differentiated banner as a new product in a new market, and can be a protagonist of the food cluster industry. The effect of the present invention is to create a new income of the local economy. Has the effect of contributing to society and the state.

The collagen world seaweed composition of the present invention is sealed in 100 sheets of aluminum foil paper and put in a dryer and put in a dryer at 60 ° C. for 60 days, and then the seal is opened to examine the functionalities of collagen seaweed laver and collagen black garlic for fatty acid changes. The result is that there is no change in color and flavor. The result is the effect of creating a new value of seaweed.

The collagen world laver composition sensory effect of the present invention is shown in Table 1.

The sensory test was done in the 20s (5 males, 5 females), 30s (5 males, 5 females), 40s (5 males, 5 females), 50s (5 males, 5 females) 40 people at the same time at the same time collagen seaweed laver of the present invention, collagen garlic laver, 100 pieces of commercial seaweed each 10 air, 50 baked mackerel, 50 grilled pork belly, 5 bread, 3 cabbage, 5 squid It provides a single place, discloses the composition of the raw material of the composition and synthesized the free recording of the feeling in the free-hour tasting results.

In order to induce the subjective opinion as much as possible by providing the answer sheet which records only the 16 questions and the three names of the composition and recording the age and gender of the evaluator, guaranteeing the evaluator's identity, and preparing and tasting by himself. This is the result obtained by proceeding.

In the above evaluation, most of collagen was recognized as an expensive raw material and evaluated for its value, and it was evaluated that it may be invested in health beauty, and the price was averaged based on the opinions on the market.

I. Functional properties and effects of the raw materials of the composition.

Seaweed Laver

Its scientific name is Porphyra tenera, and it is the algae of seaweeds and purple hairs. There are many kinds and shapes, but most of them are 5 to 25 cm long and 2 to 10 cm wide. The cells are formed in one layer, and mature in the shape of bamboo or ginger leaf in the early stage, and have various shapes such as oval ovate. .

Kim's body is frond, and it is attached to the reef with muscles of the lower part of the body. The color is purplish or reddish purple. Powders appear in spring and autumn when the water temperature is low.

Seaweed belongs to red algae, which has about 20 species in Korea, and red algae grows in the sun where 3m deep sunlight is weak. It is alkaline food containing vegetable protein and 8 kinds of vitamins. ) And Cheongtae.

The components of raw laver of seaweed are water (%) 78.4, protein (g) 15.1, lipid (g) 5.3, sugar (g) 0.1, ash (g) 1.1, calcium (mg) ) Red algae containing 26 lights, widely distributed in the North Pacific. Anthropologists say the first human area was edible in Alaska. The Indians did not like salting foods, so they were supplied with sea salt from the sea.

The seaweed is divided into traditional seaweed, improved seaweed and stone seaweed. The traditional seaweed is thinly floated and has many holes, good taste and many holes. Improved seaweed is slightly less than traditional seaweed, and it is used for gimbap because it is thick and has no holes.

Seaweed has a different flavor and protein content depending on the season. Seaweed is harvested from the sea from November to the end of March. From November to the end of December, it is said to be early saegi. The raw seaweed of Kim is tender but immature. From January to the end of February, it is called medium saree. ) Is the most mature stage. Next, the deterioration of late mortality is the worst and most gentle.

The seaweed is black and glossy, and it is good to change the color to clear green when it is baked.The seaweed is called pygothrin, which is a red pigment. Kim with good is good.

Nori seaweed is 6 times of iron, 100 times of calcium, 1400 times of vitamin A, and 9 times of iron, 80 times of calcium, 700 times of vitamin A, and 10 times of amino acid. It is rich in dog's essential amino acids and contains almost all of the minerals used in the body's metabolism (such as phosphorus, magnesium, sodium, potassium, silicon, iron, and manganese).

Seaweed contains high quality protein and absorbs iron easily. In addition, it contains vitamin A and combines with protein called sawcin to make rhodopsin.Rhodopsin clears eyes and absorbs nutrients. % Is digested, easy to cook, and excellent in taste.

The nutritional content of dried seaweed is 40.3g of carbohydrate, 8.0g of ash, 325mg of calcium, 762mg of phosphorus, 17.6mg of iron, Vitamin A 37500I.U, Vitamin B1 1.20mg, Vitamin B2 2.95mg, Vitamin C 93mg . Etc.

Kim (海 문헌) appeared in the literature that the history book compiled by the late Gyeongsang thanks to the year of the King Sejong in the Gyeongsang geography record shows that it was already taken in Hadong, Gyeongnam, about 570 years before the early Joseon Dynasty, 400 from now in Gwangyang, Jeonnam There are also records of souvenirs from a few years ago. Samguk Yusa, a collection of myths, legends, and tales of Goguryeo, Baekje, and Silla eras, compiled by a series of monks during the Choongryong king (1285), is said to have eaten seaweed from the Silla era.

On the other hand, if you look at the history of seaweed in Japan, it was used as a seaweed reading for your health, and the sea vegetable written by Dr. Tsuyoi in the afternoon shows that you have eaten seaweed since the early Edo era. As with other cultures, it can be seen that the Japanese started eating seaweed and made food through Korea.

According to the seaweed culture, a man named Kim Yeo-ik of Gwangyang, Taein-do, Jeollanam-do, succeeded in farming seaweed for the first time in 18 (1640). It is said that the farming method of seaweed was also initiated by the regular gardens of Wando, Kim Yu-bong of the treaty, and Gogeum-myeon, Wando.

When seaweeds grow from gimbal to form laver fronds, they are collected, washed, cut, and dried one by one to dry dry laver. If you leave it in the air, it will absorb water in the air and lose the unique color and scent of seaweed.

Comparison of the general composition of seaweed (海苔) is a protein contained in one seaweed is equal to one egg, vitamin A contains the same amount as three eggs, mineral minerals are about 100 times the beef. Carbohydrate agar is the most abundant, and hemicellulose, sorbitol, dulcitol and the like.

Seaweed contains more protein than any other food. Soybeans contain about 34.3% of plant protein, but they are high at 38.8%. In particular, the content of essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan and the like is high.

Seaweed is very rich in vitamins, which contain large amounts of vitamin A, vitamin B, vitamin D, and vitamin E. It also contains some iodine, which is not found in magnesium, phosphorus, iron and terrestrial plants. It is a good source of vitamin A.

As a special ingredient of seaweed, it has a red pigment, fucoerythrobin, which gives a distinctive color and has a unique taste and smell by dimethyl sulfide. The flavor components of laver are glutamic acid, allicin, glycine, taurine, and the like. The laver's fragrance component is flavored with the flavor of amino acid cystine and carbohydrate.

The effect of seaweed (海苔) is because the seaweed contains a lot of calcium plays a big role in neutralizing acid, hypertension. The preventive treatment of atherosclerosis and alginic acid interfere with the absorption of cholesterol, thus protecting capillary walls and lowering blood pressure. The alginic acid is the slimy and chewy one of algae.

Rich in vitamins, minerals, and fiber of seaweed (海苔) when eaten, giving a feeling of fullness and low calorie, good for diet, and fiber in seaweed stimulates the digestive system to help defecation and skin care.

Seaweed is the only algae containing vitamin B12 to prevent pernicious anemia, and EPA (Eicosapentaene), or more than 50% of unsaturated fatty acids, lowers cholesterol in fat and prevents blood clots from forming blood clots. To prevent.

The best way to choose good seaweed is to make the seaweed thick and free of holes, to match the dimensions and shape of the product well, not to mix blemishes, sand and soil, and torn dry seaweed. It should not be mixed with laver that is smaller than the standard, and there should be no landslides (the laver that has already died before manufacturing).

How to store seaweed As a food that should be avoided from moisture, it can be stored in the freezer of refrigerators for long-term storage and eating at home.

Seasoned seaweed can be stored at room temperature for up to 7 months because it is packaged in aluminum, but it is fresher if it is eaten within the storage period and stored in the freezer for long-term storage.

The cooking method of seaweed (海苔) does not contain 1% fat, so when you bake it, you apply oil, but it is better to have a better color and taste and nutrition than baking without oil. Therefore, the appearance of seaweed is the roasted seaweed, and there is a risk of rancidity.

Roasted seaweed is easy to use as it can be placed on a table, but in Japan, where it was first developed a way to eat seaweed with oil, roasted seaweed made with oil and salt has disappeared. In fact, it becomes a new culture that gives direction to Kim's globalization.

This is because no matter how fresh oil is used, it is easily oxidized by air and sunlight during distribution, and harmful ingredients are easily generated. Therefore, it is best to wrap the chestnuts in roasted seaweed and eat them in soy sauce as in the old days, and return to the best way, and do not sprinkle salt. I want to.

Such a change in preference for the utility of seaweed requires a change in new value, and a change in new value requires a flavor by the fresh and fresh flavor of nature. Kim developed new value as a global food. It is the oil with the risk of rancidity. It has the flavor to enjoy fresh natural flavor without seasoning. The sweet and sweet flavor is the popular flavor that the world wants. To have is to become a global global product.

2. stevia.

Dicotyledonous plant Perennial herb of the chrysanthemum family Stevia rebaudiana, a class of Asteraceae. It grows in the border mountains of native Paraguay, Argentina, Brazil, etc., along native rivers and wetlands, and grows to 70-100cm in height.

 Stevia leaves are attracting attention from around the world as natural sweeteners of the 21st century containing stevioside, a sweet substance, and are being studied by domestic and foreign scholars and researchers to use microorganisms as a fermentation material for breeding soil.

Stevioside has a sweet taste of about 200 to 300 times the sugar, and calories are low as 90% of the sugar, so it is a natural sweetener that is effective in diet and is resistant to high heat and maintains sweetness even at temperatures of 300 ℃. It became.

Its powerful antioxidant action (5-7 times that of green tea) suppresses adult diseases (hypertension, diabetes, heart disease, obesity) caused by malignant free radicals.

Stevia form and appearance, grows around rivers or wetlands. The roots are not well-developed and have many side roots and membrane roots. In the later stages of growth, thick roots develop, resulting in storage. New branches grow in hidden snow near the roots, forming new stems each year. Stems stand upright and lose their function during wintering.

The leaves run on the stem nodes and the branches grow from the leaf axles. The leaves are opposite each other, lanceolate, 4-10 cm in length, about 2.5 cm in butterfly. There are fine teeth and bends, and 3 leaf veins. There is no petiole and hairs are scattered throughout the abandonment.

Flowers bloom in clusters of 5 to 6 ornamental flowers, and have the property of self-incompatibility. As a single plant, flowers bloom quickly in a single condition. Seeds are low in fruiting and very small. There is a fan-shaped tube head at the front end of the seed. Breeding is done by seed or by folding. Harvesting can be done once or twice a year, early and mid September.

Stevia leaves have been used as a sweetener for a long time, and excessive consumption of high-calorie sugar has led to problems with obesity and adult diseases, and that artificial sweeteners, which are needed as additives in foods and medicines, can cause cancer. As a result, the development of natural sweeteners to replace synthetic sweeteners has led to the emergence of stevia as a new sweetener resource.

Recently, the harmfulness of saccharin, a synthetic sweetener, became a problem. It is valued as a sweetener and is used as a variety of sweeteners such as tea, soft drinks, gum, and soy sauce. It was first introduced to Japan in 1973 in Korea, and in 1976, 100-300 M / T was exported to Japan as dry leaves.

3. Hamcho (鹹 草)

Scientific name Saliconia herbacea L (Tung-kung), Tung-mung-mung-mungaceae, Herbal medicinal herb, Genus-named Tung-kung, Wick, Sancho, Dakcho, Fucho, Shincho Also known as salt nicho.

The distribution area is around the salt field of the west coast of Korea, the flowering period is from August to September, the flower color is yellow-green, the fruiting period is from September to October, the fruit length is 2mm, the black round fruit of 15mm diameter, the annual herbaceous grass of 10-30cm. Spring, summer, autumn, processing methods are usually juiced or dried in the shade and powdered.

Ingredients of seaweed (mg / 100g) Calcium (Ca) 417.84, Iodine (I) 8.12, Chlorine (Cl) 8.23, Magnesium (Mg) 304, Copper (Cu) 0.55, Vitamin (B1) 0.11 , Potassium (K) 940, nickel (Ni) 0.78, vitamin (B2) 0.14, iron (Fe) 50.63, chromium (Cr) 0.14, vitamin C 3.90, phosphorus (Fe) 64.4, cobalt (Co) 0.12, vitamin E 0.15 , Manganese (Mn) 2.7, vanadium (V) 0.10, Niacin 0.52, zinc (Zn) 1.9, sodium (Na) 5.23, Folic acid 0.08. And so on.

Hamcho (鹹 草) is an annual herb that grows on Gaphal on the west coast of Korea. In Korean, it is called tongdi, and it is also called coral reef because its shape resembles coral.

It grows in groups around seawater and near sea pearls and salt fields. There are many nodes on the stem, branches branched one or two times, and there is no distinction between leaves and branches. The leaves are fleshy, dark green, and turn red in autumn. Flowers bloom in light green in August to September, and flat, round fruits ripen in October.

Hamcho is very salty as its name suggests. Hamcho is the only plant on the planet that grows while absorbing salt.

It is recorded as Xinongboncho, the best medicine book in China, and Xincho or Fucho salt in the Japanese dialogue, and the grass contains toxins and stool, It is a remarkable herb that has excellent therapeutic effects on various incurable diseases such as urination), cancer, uterine myoma, axillary hypertension, hypotension, back pain, diabetes, bronchial asthma, hypothyroidism, hyperthyroidism, skin disease and arthritis.

Hamcho (鹹 草) grows on land but is enriched with various minerals and enzymes contained in seawater. Seawater is dissolved in dozens of trace elements such as calcium, potassium, magnesium, iron, urethra, and phosphorus, and various toxins and enzymes. The seaweed grows by absorbing trace elements and enzymes that are beneficial to the human body.

Enzymes contained in 1 gram of ton of seawater decompose and purify various organic substances in seawater. In the seaweed, the enzymes of seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool to release it out of the body.

Among the many plants that grow on land, seaweed is known to contain the most zinc, and zinc has been shown to have an effect of increasing the function of the genital organs. Therefore, many beneficial ingredients of seaweed are used to prevent adult diseases. There is a function.

4. Collagen

Collagen is a very important fibrous Albuminoid that fills cells between cells in humans and animals.

Collagen is always present in the area where many cells are collected, and especially collagen is present in skin, bone, cartilage, blood vessel wall, teeth, and muscle.

Collagen (Collagen) has been used for a long time for food, collagen is composed of 18 kinds of amino acids, and when a human ingests collagen and its denatured gelatin, it is broken down by digestive enzymes in the digestive tract like other proteins. It is absorbed in the form of amino acids.

Collagen enhances immune function, promotes cell regeneration, strengthens joints, and has an excellent effect on skin beauty by activating and maintaining skin metabolism.

Collagen is synthesized much in the human body, but since its production decreases after 20s, the elasticity of skin as well as the collapse of gums, muscle pain, damage of blood vessel walls, especially free radicals in the air. Radicals may cause blotch, blemishes, etc., caused by the appearance of a lipofine pigment on the face of the sun.

In order to prevent and treat these diseases, foods high in collagen, processed foods and collagen cosmetics should be used.

Collagen refers to all proteins that are insoluble in salt solution or ethanol, and the contained part protects the animal's outer space with collagen of animal shells, claws, nails, horns, fins, and bones. It contains muscle fibers or fat tissue and connects muscles and other tissues, such as tendons, ligaments, and fascia.

It is hard to be affected by acids, alkalis, and enzymes, but when heated for a long time, it becomes irreversible change and becomes gelatin dissolving in water and has amino acid groups such as glycine, proline, and oxproline.

Collagen is a type of fibrous protein that acts as a link between cells. In human body, it is mainly present in organ membrane, articular cartilage, cornea of bone, bone and skin, etc. It is especially important as a component of calcium in the skin and the component of the dermis layer that causes wrinkles. .

Collagen is found in fish, chicken wings and tendons. They are broken down into amino acids in the intestine, then synthesized into collagen and supplied to organs, epidermis, muscles, and joints throughout the body. However, after the age of 20, the amount produced in the body is sharply reduced, which slows down the body's metabolism.

Calcium is released from the bones that lack adhesive, and cartilage is deficient in water, making the body less flexible. Wrinkles and blemishes are the result of collagen deficiency as much as 70% of the dermal layer of the skin.

The first thing that comes to mind when wrinkles is collagen. Collagen is a type of fibrous protein that makes up our body and plays a crucial role in maintaining cell elasticity. As you age, collagen synthesis decreases, causing your skin to lose elasticity and begin to wrinkle.

Therefore, for tight skin, it is necessary to supplement the amount of collagen synthesis, and the most widely known retinol ingredient promotes collagen synthesis and helps to improve deep wrinkles. Adenosine is also a representative ingredient with excellent efficacy in wrinkle management. In addition, it promotes skin collagen production to increase elasticity and excellent cell regeneration effect.

Collagen is a group of fibrous proteins contained in animal bones, cartilage, fish scales, etc. 16% of our body is protein, of which 1/3 is collagen and special cells are astrocytes, chondrocytes, bone cells, muscle Synthesized mainly from fibrous cells, collagen plays an important role in every part of the human body, especially about 33% of chondrocytes make up the bones of the human body.

Collagen belongs to hard protein (단백질 白 質), a protein that is insoluble in water, and contains a lot of amino acids, especially glycine (glycine). In addition, it is the only protein among the hydroxyproline, it turns into gelatin in boiling water and has a strong hardening function by cohesion.

5. Cooking Oil

The cooking oil used in the present invention is an oil containing fatty acids used for edible oil, which is selected according to regional and cultural eating habits, and is compatible with egg shells. The oil that fatty acids effectively represent is sesame oil.

Sesame oil is a cooking oil squeezed from sesame seeds. The flavor of the oil is representative of edible oil.

Grape seed oil and olive oil, which have a lot of unsaturated fatty acids in Europe, are used a lot, and according to cultural customs, the composition is used to improve the flavor and maintain the preservation of falling powder.

Fatty acid content table of sesame oil.

6. Green Tea (綠 茶 Camellia senensis)

Green tea is called Camellia senensis, which belongs to the Camellia family, and green tea is fermented.

Green tea is uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance, and contains various amino acids to give the tea a unique taste.

As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste and is steamed. Green tea is more caffeine than steamed tea, especially in early picking or shading cultivation.

Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low.

Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid and glutamic acid and asparagine acid and sour alginine, which add sour flavor, are added to the tea's flavor and add flavor of tea and other nitrogen compounds. Depending on the product's commercial value of tea is important to change, eventually the amount of sunlight decreases the amino acids in tea leaves and polyphenols are reduced to become a tasteful tea.

Polyphenols (catechins) are said to release heavy metals to the body, and a cup of green tea contains 30 to 50 mg of caffeine, and caffeine protects the diuretic, prevents fatty liver, and is used as a nerve stimulant and also protects the kidneys. It is confirmed to do.

Absorption of adequate amounts of caffeine in green tea reduces fatigue and increases the number of heart beats, strengthens the stomach, stimulates the secretion of gastric acid, and promotes digestion and constipation.

When you eat green tea with leaching tea, only some of the beneficial ingredients of green tea are leached, but when you crush green tea and eat it with powder, eating the whole green tea increases the effect and absorbs ingredients that cannot be obtained as leaching tea. It is increasing.

Green tea contains 250mg of vitamin C in 100g and is superior to other foods such as tocopherol, vitamin A and vitamin B. In addition, there are saponins and minerals.

Recently, green tea can inhibit skin aging as well as the proliferation of cancer cells.

Anti-cancer, antibacterial and dietary effects are all thanks to catechins. Kim Young-kyung, a senior researcher at the Pacific Institute of Technology, said, “100g of green tea has 10-15g of catechins.” It is not only high in content but also antioxidant power is up to several times higher than wine, vitamins C, E, and A. ”

Green tea also has caffeine. However, while 100 ml of coffee contains about 100 mg of caffeine, green tea is only 20-30 mg. Catechin slows down caffeine absorption. Unlike coffee, theanine in tea also prevents sudden arousal.

Professor Min Won-ki, a professor of diagnostic tests at Asan Medical Center, Seoul, said, "When I smoked 20 people 150ml of green tea four times a day for four weeks, my blood cholesterol level and LD L carrying fat fell."

In addition, the concentration of S P-selectin, which is an indicator of atherosclerosis, was also lowered by almost half with L D L. Professor Min said, "It seems to have other effects such as antioxidant activity and poor platelet aggregation in green tea."

Chung Ho, a professor of dermatology at Seoul National University Hospital, said, "If you receive a lot of ultraviolet rays, skin cells burn or die." Green tea's catechins inhibit oxidative action, so applying or eating green tea can prevent skin damage and aging. " Explained.

Professor Seo Young-jun of Seoul National University pharmacopeias fed the green tea powder extract containing more than 60% of the catechin component (EGCG) of green tea 30 minutes before ethanol was administered to rats with gastric mucosa. Got the fact that there is.

Furthermore, human breast cancer cell death was also shown. In addition, domestic and international studies published in the international green tea symposium also showed that the effect of green tea on diabetes and cancer cells was suppressed.

Recently, research papers have published that catechins in green tea react directly with carcinogens to remove them. In a paper published in the February 2001 issue of Molecular Structures, Professor Okajima of the Department of Chemistry, Saga University, Japan, reacted with carcinogens, benzopyrene and aflatoxin, to bind the functional groups of these carcinogens to prevent them from binding to genes. Can be. Claimed.

Green tea also absorbs odors, so you can seal it with a vacuum pack and store it in the refrigerator. On the other hand, if you drink the leaves off, catechins and vitamin E, etc. may not be sufficiently dissolved in water. Eventually, good ingredients will remain in the green tea residue.

Therefore, gradually getting tea leaves are attracting attention. Green tea leaves are added when cooking, or green tea leaf wraps with meat. Green tea powder is also used to make kalguksu, sujebi, pancake, and rice cakes.

As a specific component of green tea, which has been proven by modern science, most of the tea leaves are water (75-80%), but less than 50% of the soluble components in the solid content. Soluble ingredients are water-soluble substances, and the tannins of tea that give us a taste are polyphenols (catechins), amino acids, caffeine, and sugars.

Among them, polyphenols are called 10 to 18 tea tannins or catechins. 50% fiber, 15% protein (including enzymes), carbohydrate 7% (pectin 3.2-6.4%), sugar 0.9-2.3%, glucose + fructose 0.3-0.8%, lipid 7%, free amino acids and peptides 1.6-5 Other nucleic acids, saponins, fragrance components, etc., including%, 2-4% caffeine, 5% minerals and 0.5% organic acids.

According to the data provided by the Tea Research Center of Chonnam Agricultural Research and Development Institute in Korea, the new important function of green tea is catechin efficacy. The catechins contain about 10 to 18% of dried tea leaves, and about 10 species were separated by the early 1980s, but about 70 species were isolated in modern times, revealing their structure. It belongs to flavonoids due to its chemical structure and contributes to 70 ~ 75% of tea's bitter taste.

Representatives are E C, E C G, E C G and E G C G. Therefore, many scientists have paid attention to the function of catechin and its efficacy is so large that it is the most actively studied field. Therefore, I will first briefly talk about the catechin-like efficacy.

Antitumor and carcinogenic activity is reported to be 35% of the causes of cancer deaths due to food, 60-90% of the causes of nitroso compounds. Green tea extract prevents nitrates from being reduced to nitrites. In particular, green tea extracts are remarkable when a solution of catechin is used.

Lung cancer occurs when the carcinogens of tobacco are given to rats, and drinking green tea catechins can halve the incidence of cancer. The rats fed catechins and subcutaneous transplantation of sarcoma 180, a tumor cell, showed that the rats in the catechin group had significant tumor suppressor effect compared to the control group.

Mutation-inhibiting action significantly lowered the mutant origin of benzopyrene, a mutant in green tea extracts and catechins E G C G. Other studies have shown that E G C G strongly inhibits the incidence of subtilis and natural mutations, and that tea catechins have the ability to restore D N A damage in Escherichia coli by ultraviolet (UV) irradiation.

The antioxidant activity of tea catechins is the most fundamental physiological action of strong reducibility and protein binding, the effect is because the structure of catechin has a lot of phenolic O H group in the molecule.

Antioxidant activity of edible oils and oils has been shown to show strong antioxidant activity by adding catechins of soybean oil, and it is synergistic with caffeine. Vitamin E showed potent antioxidant effects against vegetable oils and fish oil such as soybean oil and rapeseed oil, which were ineffective.

Inhibition of lipids and lipid peroxides in the body has been shown in studies of catechin-type antioxidants to inhibit the oxidation of lipids in the liver. In addition, the catechin component is said to have a great synergistic effect when vitamin E, C, citric acid and tartaric acid coexist.

7. Natural Salt (Sodium Chloride) Powder

The natural salt is sodium chloride, the main component of which is natural salt or natural salt.

The coarse salt that we usually know is called sun salt, and it is produced from salt salt using tidal flats and is essential for making Kimjang, salted fish, soy sauce and soybean paste. It is closely related to the Korean diet. The place where these sun salts are produced is sun salt.

Salt is essential in humans because sodium and salt, the main components of salt, are not produced by the human body. Salt is indispensable because it plays a number of important functions in animals. In addition, salt makes food so delicious that you can't imagine a world without salt.

Salt content plays a very important role in our bodies, so whether you eat a lot, eat a little or not at all is a very important problem. Therefore, a proper understanding of salt is necessary.

Natural salts and processed salts, called salts or salts, are traditionally made from seawater or obtained by digging up rock salt in the ground. The salt thus obtained is a mixture of various components and is a gray crystal containing sodium chloride (NaCl), potassium chloride (KCl), calcium sulfate (CaSO 4), magnesium sulfate (MgSO 4), magnesium chloride (MgCl 2), and the like.

Natural salt consists of 95.63% sodium chloride, 0.55% potassium chloride, 0.88% calcium sulfate, 1.19% magnesium sulfate, 1.75% magnesium chloride, refined salt 99.80% sodium chloride, 0.02% potassium chloride, 0.01% calcium sulfate, 0.08% magnesium sulfate, It consists of 0.09% of magnesium chloride.

When salt is made from sea water, the natural salt is collected and the remaining part is called the guard. The constituents of the brine are 15 to 19% of magnesium chloride, 6 to 9% of magnesium sulfate, 2 to 4% of potassium chloride, 2 to 6% of sodium chloride, and 0.2 to 0.4% of magnesium bromide. Natural salts contain a large number of constituents and rarely in refined salts. Sodium chloride, when dissolved in water, separates into sodium ions (Na +) and chlorine ions (Cl-).

Humans need sodium ions and chlorine ions and must be consumed through food. Either way, you can take sodium and chlorine ions. This does not mean that you must consume sodium chloride combined with the two elements. Salt, not in the form of salt, is already present in natural plant foods as needed by humans.

If the above-mentioned natural salts are stored in a well-ventilated place for more than 12 months, put the natural salts without water and put them in a double stir-frying pan and heat them for 20 to 30 minutes, then crush the fried salts three times or more with a roll shredder to use as natural salt powder. It helps to adjust the salt input.

8. Garlic Powder

It is a perennial plant that belongs to the lily family and has a scale. It is a common ingredient of garlic. It has a caloric content of 165㎉ 50mg Moisture 79% Iron 1.6mg Protein 3.0g Fat 0.5g, Vitamin B1 0.33mg Vitamin B2 0.52mg, Carbohydrate sugar 32g Riboflavin 0.53 mg fiber 0.8 g niacin 0.1 mg ash 1.3 g ascorbic acid 7 mg calcium 32 mg waste fraction 10% and the like.

However, garlic's energy-enhancing effect is different from simple sexual energy enhancement. It is easy to think of sexual energy when you are energetic, but garlic's energy-enhancing effect means that it energizes not only sexual energy but also both mind and body, and as the Western proverb says that garlic is for heroes. It has long been used as an energetic agent in Greece, Rome, China and Japan.

 Garlic is a powerful tablet that enhances stamina so it remains in the ancient Egyptian pyramid inscriptions. Recently, it is widely used as a medicine or health supplement foods that have effects on improving blood circulation, enhancing energy, and recovering from fatigue. Westerners recognize the effect of garlic, but prefer to eat it as a medicine or health food because of its characteristic irritating smell.

A recent epidemiological study in China found that people who ate 1.5 kg of garlic per year had a 50 percent lower chance of developing cancer than those who ate little. In addition, animal experiments using mice have been shown to promote erection by inducing sperm growth and inducing expansion of cavernous blood vessels.

Allicin and its combined effects of garlic normalize the function of the intestine, and heal constipation, diarrhea, dysmenorrhea and other defecation. Especially effective in treating constipation. Garlic's allicin stimulates the large intestine to rhythmically carry the stool-carrying movement.

Aged fermented garlic improves with new flavor due to changes in moisture and chewy viscosity. Heated garlic has about 50 times higher activity of antioxidants, 7 times polyphenol content and 16 times flavonoid content than raw garlic. It is confirmed that the belly is increased. Fructose content is also about 7 times higher than raw garlic. That's why baked garlic tastes sweet. How much you should eat a day, but the intake is not limited, but a lot of water-soluble ingredients to eat a lot of out of the body, so you can get a good effect of garlic without any special side effects.

Heating or aging garlic reduces sulfur compounds, such as allicin and sucornidine, which cause odors. On the other hand, aging produces S-aryl stainless steel (S A S), which prevents liver disease, cancer, and sulfuric acid chemistry.

Garlic has detoxification and anticancer effects. Cold back pain in the stomach, diarrhea, dysentery, malaria, cough, etc. Detoxification is effective for cancer tumors. In clinical applications, prevention of hyperlipidemia and supplementation with selenium reduce the incidence of cardiovascular disease prevention, gastric cancer, esophageal cancer, colon cancer, mammary cancer, and ovarian cancer.

When cholesterol is oxidized, it causes arteriosclerosis, which seems to prevent it. The other thing is to stop blood clotting. So stroke or myocardial infarction is effective in preventing.

Garlic has been shown to inhibit blood clot formation or reduce blood clots in the coronary arteries that supply blood to the heart, while lowering blood homocysteine levels, a major risk factor for heart attacks.

In 2002, it was included in 10 health foods selected by Time Magazine, and the US National Cancer Institute was the first to select garlic among 48 foods with anticancer activity. Garlic is effective in preventing heart attacks and strokes.

Garlic suppresses cholesterol synthase, decreases bad cholesterol L D L and increases good cholesterol H D L, which lowers cholesterol levels, while inhibiting blood clotting and clotting to prevent blood clots.

Epidemiological studies have shown that eating more onions (like leek, onions, green onions) containing garlic reduces the incidence of gastric cancer and decreases the incidence of colon cancer in proportion to garlic consumption. In addition, by expressing many enzymes that prevent and detox the carcinogen metabolism to reduce the toxicity of carcinogens and prevent damage to D N A. In addition, it inhibits the proliferation of cancer cells, increases the immune action and acts as an anti-cancer activity.

Allicin in garlic is an antibacterial agent that inhibits the growth of bacteria and fungi. It was used as an antibiotic when no antibiotics were found during World War I and World War II. In addition, it is thought that the proliferation of pyloric spiral bacteria, which causes gastric cancer, is suppressed and the formation of nitrite compounds is suppressed to prevent the occurrence of gastric cancer. It increases immunity and prevents the invasion of pathogens to alleviate allergic action, which greatly helps to maintain a healthy life.

Increases B lymphocytes among immune cells to produce more antibodies and T lymph cells and macrophages to kill bacteria and cancer cells. In particular, it increases the activity of natural killer cells to kill cancer cells, and AIDS patients also activate these natural killer cells.

If you eat a lot of garlic, you can get longevity. South Korea and Monticelli, Italy, are the world's best known garlic producers. There are an average of three times as many elderly people aged 75 or older than other regions. Sister Derani, who lived in New York, USA, lived over 100 years old and ate one side of garlic every day while cooking and exercising.

The whole garlic is put into purified water for 4 to 6 hours to immerse garlic, and after drying for 24 hours at 40 to 50 ℃, the water is sprayed into the skin of garlic to keep the water content at 50 to 60%. Garlic flesh turns black and becomes black garlic.

Remove the skin of the black garlic, cut one side of black garlic into 3 to 5 equal parts, put it in the dryer, dry it for 4 to 7 days at 30 to 50 ℃, put it into a pin grinder and grind it to a size of 200 to 300 meshes. Make black garlic with improved flavor and take 2-4 times a day with a tea spoon every day to maintain health and energetic overflow.

references

Food Industry (Semunsa Temple)

Food Science and Technology (Shinkwang Publishing Co.)

Health Supplements and Functional Foods (Hyoil)

Herbal Uses and Uses

Specific details for the practice of the invention is presented only to describe the collagen world laver composition and its preparation method, the present invention is not limited to the scope of the present invention due to the following details.

1. Collagen World Seaweed composition and its manufacturing method (for seaweed, domestic, Japan and Asia).

In the first process, selecting and selecting raw materials,

Selected as a major ingredient of seaweed that grows only in clean environment, it contains eight kinds of essential amino acids, alginic acid, iodo, dietary fiber, protein, etc. For example, we use harvesting from mid-November to mid-March of the next year, which has grown to 5-30cm long and 2-15cm wide in Korea's ocean. Among them, the best quality is from December to February next year. It is a high-grade lamellar frond with high calcium concentration. It is classified as fresh according to the purpose. It is a kind of fibrous protein that connects cells between cells, membranes, joint cartilage, The main component of the cornea, bones and skin of the eye is hardening due to cohesion, and with the help of vitamin C, the collagen is changed to amino acid. Of animal collagen, containing rich minerals and zinc from the sea, feeling salty, containing only 13.5% of sodium and chlorine, and selecting seaweeds with the function of neutralizing flavor as additives. It has been processed to contain 95% purity of seaweed powder and polyphenols with no odor, and to discharge heavy metals out of the body. The catechins show anti-cancer, antibacterial, and dietary effects, neutralize flavors, and recently announced green teas with strong antioxidant effects on vegetable oils and fish oils. Select green tea powder, select sesame oil containing savory flavor and various fatty acids, select milked milk within 7 days with squeezed and discontinued pure oil, and sweetness has antioxidant function and has 200 times of sugar. It has no calories compared to sugar, is strong in heat, and has no viscosity, so it can be mixed uniformly. It was selected as an additive that improves the popular flavor, and was selected as a fresh and soft stevia leaf.

The second step is to calculate the blending ratio and composition blending ratio of the frond mixture,

The mixing ratio of the frond mixture was uniformly mixed with 76% by weight of cut laver fronds, 5% by weight of powdered collagen, 10% by weight of green tea powder, 3% by weight of green tea powder, 5% by weight of sesame oil, and 1% by weight of stevia leaf powder. First, the blending ratio of the collagen world laver composition is based on the total weight of the composition, and the blending ratio of the frond mixture and the collagen world laver composition which form a composition having a total weight of 100% by weight of 30% by weight of the frond mixture. The compounding ratio was calculated.

The third process is to collect and purchase

 From mid-October to mid-March next year, freshly harvested fresh laver fronds of 20 cm in length and 10 cm in width are collected directly or collected from farms. Selected and purchased with animal collagen, and selected and purchased with 95% purity odorless powder, and sanitarily processed and selected and purchased 400 mesh sized green tea powder with odorless green tea, sesame oil of savory squeezed oil Sesame oil was screened and purchased 7 days after milking, and stevia leaves were selected and purchased with soft leaves.

The fourth step is to prepare the washed laver fronds and washed stevia leaves,

Purified laver fronds and stevia leaves were prepared by putting the purchased laver fronds and stevia leaves into clean water, respectively, to remove salts and foreign substances by dipping.

 The fifth process comprises the steps of forming a cut seaweed frond and cut stevia leaves,

The washed fronds and washed stevia leaves were put in a laver frond cutter to be uniform and cut to a size of 20 mesh to form a cut laver frond and cut stevia leaves.

The sixth step is to prepare a green tea sesame oil mixture,

Selected green tea powder and sesame oil are mixed with the same amount of green tea powder and sesame oil in the powder blender in a powder mixer for 40 minutes to form a green tea sesame oil mixture, and the green tea sesame oil mixture is 10 kg. Put up to 70% of the plastic bags and seal the inlet to form a sealed green tea sesame oil mixture, turn the sealed green tea sesame oil mixture at room temperature over time and turn the bag of the sealed green tea sesame oil mixture for 2 hours and then mature the sesame oil into the green tea tissue. Green tea sesame oil mixture was absorbed.

The seventh step is to prepare a collagen green tea sesame oil mixture,

Open the powder collagen and hermetic green tea sesame oil mixture in the same amount as the mixing ratio of the second step, put it in a powder mixer, mix for 50 minutes to form a collagen green tea sesame oil mixture, and adjust the diameter of the exit ball of the chopper to 4 mm. Put the collagen green tea sesame oil mixture into the chopper group where the inner pressure of ㎏ / ㎠ or more is generated and mix it with the rotation of the chopper bar.The sesame oil is deeply transferred into the green tea tissue by the inner pressure, and the color of green tea is changed to dark blue-blue color. The collagen green tea sesame oil mixture was formed by the pressurized transition which prevents the escape of flavor and the risk of rancidity by collagen absorbing moisture in sesame oil and trapping sesame oil in the green tea tissue.

The eighth step is to prepare a dry collagen green tea sesame oil mixture,

When the collagen green tea sesame oil mixture is placed in a drying rack of a warm air drying room of 18 ° C. or lower, and dried for 20 hours while being exchanged up, down, left and right for every hour, and the flavor is preserved by low temperature drying which promotes surface hardening of collagen, the composition is kept in an environment of 18 ° C. or higher. At any time under the condition, the fragrance dissipates itself by avoiding drying due to high temperature to prevent the escape of the flavor, and dried under the conditions for crushing to prevent lumps during the final blending of the collagen green tea sesame oil mixture. The mixture was formulated.

The ninth process is to prepare a crushed collagen green tea sesame oil mixture,

The dried collagen green tea sesame oil mixture was put into a freeze mill, and ground to a particle size of 400 mesh to grind to form a uniform mixture.

The tenth step is to form a frond collagen green tea sesame oil mixture,

The amount of cut laver fronds in the same amount as the blending ratio of the second step, the pulverized green tea sesame oil mixture in the same amount as the blending ratio, the amount of seaweed powder in the same amount as the blending ratio, and the stevia leaf powder in the same amount as the blending ratio were added to the powder mixer. The mixture was added and mixed uniformly for 50 minutes to form a frond mixture first, followed by mixing the same amount of the frond mixture with the same ratio as the blending ratio and an integer equal to the blending ratio in a liquid mixer for 50 minutes to uniformly mix the collagen world. A filamentous green tea sesame oil mixture, a laver composition, was formed, and the green tea which absorbed sesame oil by the absorptivity of laver and collagen adhesion was viscous to tension and the frond had a savory flavor. Gen green tea sesame oil mixture was prepared.

The eleventh step is to form a molded frond green tea sesame oil mixture,

Grind the hemp cloth or rice straw net under a molded box of 25cm long and 18cm high 3mm wooden boards, and continue to stir the frond green tea sesame oil mixture with a stirrer and add 85ml to the container and dry it slowly. Each piece was molded by a method of removal to form a molded frond collagen green tea sesame oil mixture.

The twelfth step is to form a dry frond collagen green tea sesame oil mixture,

Dry leaf filament green tea sesame oil mixture with hot air drying room, put it upside down at an absolute temperature of 18 ℃ or less for every hour under hygienic environment and dry it for 20 hours and dry it for 20 hours. Have created.

The 13th step is to screen the frond green tea sesame oil mixture,

The dried frond collagen green tea sesame oil mixture is 18cm wide and 25cm long, and the average weight of one piece is 2g, which is dark red and glossy. It has no holes and perfect shape, and one seaweed is put in water. When it is good to quickly absorb water and turn to blue, it is good to change the color to blue. As a result, it inspects the sample per work unit and selects only the accepted products, and the torn filamentous collagen green tea sesame oil mixture is also screened to the same size. A filamentous filamentous collagen green tea sesame oil mixture was prepared to increase the productivity by minimizing the loss caused by the loss.

Step 14 is to prepare a sterilized frond collagen green tea sesame oil mixture,

After passing the filamentous green tea sesame oil mixture and torn frond green tea sesame oil mixture into the infrared sterilizer for 2 minutes, it is sterilized by the sterilizer's temperature. A product that preserves color, which is a savory and sweet flavor when eaten as it is, a nutritious new laver for beauty and nutrition snacks, or as a flavor that can be wrapped and eaten immediately for rice, vegetables, meat, fish, bread, and sweets. A sterile frond green tea sesame oil mixture and a torn sterile frond green tea sesame oil mixture were prepared to form a composition consistent with the object of the present invention to be used.

The 15th process is the step of packaging and storing,

The torn sterilized frond collagen green tea sesame oil mixture is called sparse, and the sparse is cut into 5cm long and 6cm long sparse in a clean room and put into a molding container for 10 sheets and put into a packaging container for hygienic packaging for portable and outdoor use. Packing, sterilized frond collagen green tea sesame oil mixture is produced, packed with 100 sheets in a sterile chamber, packed 2 2 to block the air flow completely and stored in a freezer below -10 ℃ It always preserves the reasonable and fresh flavor of the savory and sweet popular symbol like the seaweed, and packed the raw seaweed of its own color.

2 Collagen World Seaweed composition and preparation method (for black garlic, domestic, Middle East, America and Europe).

In the first process, selecting and selecting raw materials,

Selected as a major ingredient of seaweed that grows only in clean environment, it contains eight kinds of essential amino acids, alginic acid, iodo, dietary fiber, protein, etc. For example, we use harvesting from mid-November to mid-March of the next year, which has grown to 5-30cm long and 2-15cm wide in Korea's ocean. Among them, the best quality is from December to February next year. It is a high-grade laver frond with high calcium concentration. It is classified as fresh according to the purpose. It is a kind of fibrous protein that connects cells and cells, membranes, joint cartilage and eyes that cover the organs of the human body. Of the cornea, bones and skin of the skin, the cohesion of the phenomena due to the cohesion and the change of amino acids with the help of vitamin C selected collagen, purity of more than 95% already without odor Selected physical collagen, antibacterial action by allicin substance, inhibits the growth of bacteria and fungi, detoxification and anti-cancer effect. Black garlic powder, or polyphenols, pulverized to 400 ~ 600 mesh size to discharge heavy metals out of the body. The catechins show anti-cancer, antibacterial, and dietary effects, neutralize flavors, and recently announced green teas with strong antioxidant effects on vegetable oils and fish oils. Select green tea powder, select sesame oil or perilla oil or olive oil or grape seed oil containing savory flavor and various fatty acids, and milk the milk within 7 days with squeezed milk. It has antioxidant function, has no calories compared to sugar, is strong in heat, and has no viscosity, so it can be mixed uniformly. It is selected as an additive that improves the popular flavor, and it is selected as a fresh and soft stevia leaf. Raw materials were selected and screened.

The second step is to calculate the blending ratio and composition blending ratio of the frond mixture,

The mixing ratio of the frond mixture was uniformly mixed with 67.7% by weight of cut laver fronds, 5% by weight of powdered collagen, 8% by weight of black garlic powder, 13% by weight of green tea powder, 5% by weight of sesame oil, and 1.3% by weight of stevia leaf powder. The mixture is first produced, and the blending ratio of the collagen world laver composition is based on the total weight of the composition, and the blending ratio and the collagen world of the frond mixture are prepared to form a composition having a total weight of 100% by weight of 35% by weight of the frond mixture and 65% by weight of the integer. The laver composition blend ratio was calculated.

The third process is to collect and purchase

 From mid-October to mid-March next year, freshly collected fresh laver fronds of 20 cm in length and 10 cm in width are collected directly or collected from farms. Selected and purchased with animal collagen, 500 mesh sized black garlic powder, sanitarily processed and selected 500 mesh sized green tea powder with odorless green tea, sesame oil with savory squeezed oil Sesame oil which was less than 7 days of milking was selectively purchased, stevia leaves were selectively purchased with soft leaves, collected and purchased.

The fourth step is to prepare the washed laver fronds and washed stevia leaves,

Purified laver fronds and stevia leaves were prepared by putting the purchased laver fronds and stevia leaves into clean water, respectively, to remove salts and foreign substances by dipping.

 The fifth process comprises the steps of forming a cut seaweed frond and cut stevia leaves,

The washed fronds and washed stevia leaves were placed in a laver frond cutter and uniformly cut to a size of 30 mesh to form cut laver fronds and cut stevia leaves.

The sixth step is to prepare a green tea sesame oil mixture,

Selected green tea powder and sesame oil are mixed with the same amount of green tea powder and sesame oil in the mixing ratio in a powder mixer for 40 minutes to form a green tea sesame oil mixture, and the green tea sesame oil mixture is 20 kg. Put up to 70% of the plastic bag and seal the inlet to form a sealed green tea sesame oil mixture, turn the sealed green tea sesame oil mixture at room temperature over time and invert the bag of the sealed green tea sesame oil mixture for 3 hours, and let the sesame oil penetrate into the green tea tissue. Green tea sesame oil mixture was absorbed.

The seventh step is to prepare a collagen green tea sesame oil mixture,

Open the powder collagen and sealed green tea sesame oil mixture in the same amount as the mixing ratio of the second step, put it in a powder mixer, and mix for 50 minutes to form a collagen green tea sesame oil mixture, and adjust the diameter of the exit ball of the chopper to 5 mm. Put the collagen green tea sesame oil mixture into the chopper where the internal pressure of ㎏ / ㎠ or more is generated and mix it by the rotation of the chopper bar.The sesame oil is transferred deeply into the tissue of green tea and black garlic by the internal pressure. By forming an absorbent film, sesame oil is tightly trapped in the tissues of green tea and black garlic to form a collagen green tea sesame oil mixture that pressurizes and blocks the risk of flavor escape and rancidity.

The eighth step is to prepare a dry collagen green tea sesame oil mixture,

The collagen green tea sesame oil mixture is placed in a drying rack of a warm air drying room of 18 ° C. or lower, inverted up and down, left and right every hour and dried for 25 hours while preserving the flavor by low temperature drying which promotes surface hardening of collagen, black garlic and green tea. This dried composition of flavored green tea sesame oil mixture is dried under the conditions for crushing to prevent the escape of flavor by avoiding drying by high heat and preventing the agglomeration of the collagen green tea sesame oil mixture. Have created.

The ninth process is to prepare a crushed collagen green tea sesame oil mixture,

The dried collagen green tea sesame oil mixture was put into a freezer mill and ground to a size of 500 mesh in the same manner as in the third step to grind to form a uniform mixture.

The tenth step is to form a frond collagen green tea sesame oil mixture,

Cut seaweed fronds in the same amount as the blending ratio of the second step, pulverized green tea sesame oil mixture in the same amount as the blending ratio, seaweed powder or sun salt powder or black garlic powder in the same amount as the blending ratio, and the same amount as the blending ratio Stevia leaf powder of the mixture into a powder mixer and mixed for 50 minutes uniformly to produce a frond mixture first, and then put the same amount of foliar mixture and the same amount of purified water into a liquid mixer in a liquid mixer for 50 minutes A filamentous collagen green tea sesame oil mixture, which is a collagen world laver composition with a total weight of 100% by weight, is formed, and the green tea and black garlic which have absorbed sesame oil due to the absorptiveness of the laver fronds and the adhesion of collagen are viscous and have tension. With a new laver composition of new flavor, a filamentous collagen green tea sesame oil mixture was prepared.

The eleventh step is to form a molded frond green tea sesame oil mixture,

Grind the hemp cloth under a wooden box, iron plate, or plastic box of 25cm long, 18cm high and 3mm high, and continue to stir the frond collagen green tea sesame oil mixture with a stirrer. It was prepared in a piece by piece to remove the fragrance of garlic and the fragrant fronds of collagen green tea sesame oil mixture.

The twelfth step is to form a dry frond collagen green tea sesame oil mixture,

The dried frond collagen green tea sesame oil mixture is placed in a warm air drying room and turned upside down at an absolute temperature of 18 ° C for every hour, and it is dried for 30 hours in consideration of the slow drying rate of black garlic. Gen green tea sesame oil mixture was prepared.

The 13th step is to screen the frond green tea sesame oil mixture,

The dried frond collagen green tea sesame oil mixture is 18cm wide and 25cm long, and the average weight of one piece is 2.1g, which is dark red and glossy. When you put it in, it is good to quickly absorb water and turn it into blue, so you can inspect the sample per work unit on the same day and select only the accepted products, and also sort the torn filamentous green tea sesame oil mixture to the same size. Selected frond collagen green tea sesame oil mixture was prepared.

Step 14 is to prepare a sterilized frond collagen green tea sesame oil mixture,

Selected frond collagen green tea sesame oil mixture and torn frond green tea sesame oil mixture in an infrared sterilizer for 3 minutes and sterilized by sterilization and the sweetness of the mouth. It is a savory and sweet flavor that meets the purpose of the present invention, which is used for various purposes as a flavor that can be eaten immediately for beauty and nutrition snacks or wrapped rice, vegetables, meat, fish, bread, and sweets as a nutritious new seaweed. A sterile frond green tea sesame oil mixture and a torn sterile frond green tea sesame oil mixture were prepared.

The 15th process is the step of packaging and storing,

The torn sterilized frond collagen green tea sesame oil mixture is called sparse, and the sparse is cut into a 5cm long and 6cm long sparse in a clean room and put into a molding container by 10 sheets to pack a sanitary one for mobile and outdoor use. It is called filamentous collagen green tea sesame oil mixture, packed into 100 sheets in a clean room, packed with 1.5 차단 to block the flow of air, and stored in a freezer below -10 ℃ and always sue like sun-dried. It preserves the proper light and fresh flavor of sweet popular taste and packs the unique color of raw seaweed.

BRIEF DESCRIPTION OF THE DRAWINGS The drawings attached to the specification of the present invention illustrate specific details for carrying out the present invention, and serve to understand the technical idea of the present invention together with the means for solving the present invention. It should not be construed as limiting. 1 is a collagen world seaweed composition and its manufacturing method (for seaweed, domestic, Japan, Asia), Figure 2 is a collagen world seaweed composition and its manufacturing method (black garlic, domestic, Middle East, America, Europe).

Claims (7)

 Collagen world laver composition is a collagen world laver composition, characterized in that 10 to 90% by weight of the frond mixture and 90 to 10% by weight of the total weight 100% by weight based on the total weight. The first step in the production method of collagen world laver composition is to select and select the raw material that meets the purpose, including the laver fronds, collagen, seaweed or black garlic or sun salt, green tea, cooking oil, stevia leaf Selecting and screening raw materials; And The second step is the step of calculating the blending ratio and composition blending ratio of the frond mixture, the third step is to collect and purchase, the fourth step is to form the washed laver and washed stevia leaves, the fifth step Comprising a silver cut laver fronds and cut stevia leaves; The sixth step is to form a green tea sesame oil mixture, the seventh step is to form a collagen green tea sesame oil mixture; The eighth step is to form a dry collagen green tea sesame oil mixture, the ninth step is to form a ground collagen green tea sesame oil mixture; The tenth step is to form a frond collagen green tea sesame oil mixture, the eleventh step is to form a molded frond collagen green tea sesame oil mixture, and the twelfth step is to form a dry frond collagen green tea sesame oil mixture; The thirteenth step is the step of forming a selective frond collagen green tea sesame oil mixture, the fourteenth step is to form a sterile frond collagen green tea sesame oil mixture, and the fifteenth step is to package and store the collagen world seaweed composition Way. The method of claim 2, wherein the second step comprises the steps of calculating the blending ratio and composition blending ratio of the frond mixture, the third step of collecting and purchasing the step, and the fourth step of forming the washed laver and washed stevia leaves Step 5 is a step of forming a cut seaweed frond and cut stevia leaves, In the second step, the blending ratio of the collagen world laver composition is 10 to 90% by weight of the frond mixture and 90 to 10% by weight of the composition based on the total weight of the composition. The mixing ratio of the frond mixture is 52 to 98.10% by weight of cut seaweed fronds, 10 to 1% by weight of powdered collagen, 15 to 0.1% by weight of green tea powder, 10 to 0.5% by weight of green tea powder or sun salt powder or black garlic powder Comprising 3% to 0.1% by weight of stevia leaf powder uniformly, to calculate the compounding ratio and the collagen world laver composition blending ratio of the frond mixture to produce the frond mixture first, the third step is 5 ~ length Freshly harvested laver fronds grown to 30cm and 2-15cm in width are screened and selected as animal collagen without odor with purity of 95% or more, and 95% purity of seaweed powder without odor. Alternatively, purchase 400-600 mesh size of natural salt powder or black garlic powder, and 400-600 mesh sized green tea powder with odorless green tea, milking with savory squeezed edible oil for 30 days The step of collecting and purchasing the cooking oil, and the selective purchase of stevia leaves, and the fourth step is to put the laver and stevia leaves in a clean water, each to clean the laver and wash stevia leaves, The washing step and the fifth step is a method for producing a collagen world laver composition comprising the step of cutting the washing fronds and washing stevia leaves into a laver frond cutter to a size of 20 to 40 mesh. The method of claim 3, wherein the sixth step comprises the steps of forming a green tea sesame oil mixture, and the seventh step comprises the steps of forming a collagen green tea sesame oil mixture, In the sixth step, the green tea powder and sesame oil, which have been selectively purchased, are mixed with the green tea powder and the sesame oil in the same amount as the blending ratio of the second process in a powder mixer and mixed for 30 to 50 minutes to form a green tea sesame oil mixture. 10 to 20 kg of the plastic bag is put up to 70%, the inlet is sealed, and the bag of the sealed green tea sesame oil mixture is inverted every hour at room temperature and aged for 2 to 3 hours to form a green tea sesame oil mixture, and the seventh step is Open the powder collagen and sealed green tea sesame oil mixture in the same amount as the mixing ratio of the two steps, put it in a powder mixer, mix for 30 to 60 minutes, adjust the diameter of the chopper's outlet ball to 3 to 5 mm, The bone is mixed by rotation, and the pressure is transferred to collagen forming a film and confining sesame oil to the green tea tissue. Process for producing a green tea Gen collagen World Kim composition comprising the step of creating a mixture of sesame oil. The method of claim 4, wherein the eighth step comprises the steps of forming a dry collagen green tea sesame oil mixture, and the ninth step comprises the steps of forming a ground collagen green tea sesame oil mixture, In the eighth step, the collagen green tea sesame oil mixture is put into a drying chamber of 18 ° C. or lower, and dried for 20 to 30 hours by alternating up, down, left, and right every hour to form a low temperature dry, dried collagen green tea sesame oil mixture that promotes surface hardening of collagen. And a ninth step is to put the dried collagen green tea sesame oil mixture into a freeze grinder to pulverize it to a size of 400 to 600 mesh, to prepare a crushed collagen green tea sesame oil mixture. The method of claim 5, wherein the tenth step is to form a frond collagen green tea sesame oil mixture, the eleventh step is to form a shaped frond collagen green tea sesame oil mixture, and the twelfth step is to form a dry frond collagen green tea sesame oil mixture step, The tenth step is blended with chopped laver fronds in the same amount as the blending ratio of the second step, pulverized green tea green tea sesame oil mixture in the same amount as the blending ratio, and with the same amount of seaweed powder or sun salt powder or black garlic powder in the blending ratio. Stevia leaf powder in the same amount is added to the powder mixer and mixed uniformly for 30 to 60 minutes to produce a foliar mixture first, and then the same amount of foliar mixture as the blending ratio and an integer of the same amount as the blending ratio are put in a liquid mixer. The step of forming the frond collagen green tea sesame oil mixture, which is a collagen world seaweed composition, which is uniformly mixed for 30 to 60 minutes to have a total weight of 100% by weight, and the eleventh step is 25 cm long and horizontal. Grind a hemp cloth or rice straw net under a 18cm high 3mm shaped box and use a whisk frond green tea sesame oil mixture as a container to 60 ~ The method of adding 100ml and putting it into a laver automatic molding dryer to form a molded frond green tea sesame oil mixture, and the twelfth step is to put the shaped frond green tea sesame oil mixture in a drying chamber, turn it upside down and ventilate it at 18 ℃ or less. Method of producing a collagen world seaweed composition comprising the step of forming a dry frond green tea sesame oil sesame oil mixture of less than 12% moisture content by drying 20 to 30 hours by replacement. The method of claim 6, wherein the thirteenth step comprises the steps of forming a selective frond collagen green tea sesame oil mixture, the fourteenth step is to form a sterile frond collagen green tea sesame oil mixture, and the fifteenth step is to pack and store, In the 13th step, the dried frond collagen green tea sesame oil mixture is 18cm wide and 25cm long, and the weight of one piece is based on the weight of 2-3g. The step of forming the screening filament green tea sesame oil mixture to be separated and screening, and step 14, the screening filament green tea sesame oil mixture and the torn frond green tea sesame oil mixture in an infrared sterilizer for 2 to 5 minutes to sterilize the flavor Increasingly, the new seaweed is a sterile filamentous collagen green tea sesame oil mixture suitable for the purpose of the present invention, which can be used for beauty and nutritional snacks or as a flavor that can be eaten by wrapping rice, vegetables, meat, fish, bread, and confectionery. Torn sterilized frond collagen green tea sesame oil mixture, step 15 is torn sterilized frond collagen green tea The sesame oil mixture is called sparse, and the sparse is cut into a 5cm long and 6cm long sparse in a clean room, put into a molding container by 10 sheets, and hygienic packaging for portable and outdoor use, and the sterilized filamentous green tea sesame oil mixture is called sparse. Collagen, characterized in that the packaging step is packed in 40 ~ 100 sheets in a clean room in a clean room to block the flow of air and stored in a freezer below -10 ° C. Method of preparing the world laver composition.

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