KR20110102994A - Flavored laver using salt with houttuynia cordata thunb. ingredient and the manufacturing method - Google Patents

Abstract

The present invention relates to seasoned seaweed using a salt containing salted fish and a method for producing the same, and more particularly, washing the salt powder which is any one selected from sun salt, soil salt and mixed salts thereof; Roasting the washed salt powder by heating to a temperature of 800 ° C. or higher; Pulverizing the roasted salt to form a salt powder; Preparing a salt coated with a vinegar component by mixing 50 to 5 wt% of the eocho vinegar powder with 50 to 90 wt% of the salt powder; Putting the salt of the fish vinegar and the olive oil together with the dried laver in a laver roasting machine to bake; And a step of packaging the roasted seaweed; and a method of preparing seasoned seaweed using salt containing fish vinegar, and a seasoned seaweed prepared by the above method. The seasoning laver of the present invention can use the functional ingredients of the fish vinegar by using salt and olive oil containing the eochochocho component, prolongs shelf life after processing and inhibits oxidation to provide the seasoning laver containing the vinegar-containing functionality and maintain the crispy texture can do.

Description

Seasoned seaweed using salt containing fish vinegar and manufacturing method thereof Flavored Laver Using Salt with Houttuynia cordata Thunb. Ingredient and the Manufacturing Method

The present invention relates to a seasoned seaweed using salt of salted seaweed and a method for producing the same, and more particularly, a method of preparing seasoned seaweed using salt of salted seaweed component, characterized by baking dried seaweed with salt coated with olive oil And to seasoned laver prepared by the above method.

Recently, constitution has been caused by lack of exercise, overwork, stress, illness, heavy drinking, smoking due to the irregular eating habits and lifestyle patterns of modern people. Therefore, modern people are rapidly increasing interest and demand for functional foods that are effective in maintaining health and regulating biorhythms, and researches on functional foods using traditional herbal ingredients are being actively conducted.

As part of this, research on Eochocho ( Houttuynia cordata Thunb.), Which is effective in diuretic, analgesic, hemostatic, antibacterial, antiviral, anti-angiogenic and anti-inflammatory effects, is in progress. Eungseongcho is a perennial herbaceous wild herb belonging to Saruraceae, 25-30 ㎝ high, stems are thin and reddish violet, and the leaves are heart-shaped and pointed, and the leaves are similar to sweet potatoes or buckwheat leaves. 'S juice has a very similar smell to fishy fishy fish. Its main ingredients are terpenoid, lipid and aromatic volatile components, quercetin and quercetin-3-o-glycoside family flavonoid compounds, which are diuretic, analgesic and hemostatic. It is one of the promising health food materials that has been widely used as a herbal medicine since ancient times with various pharmacological actions such as antibacterial action, antiviral action, anti-vascular expansion action and anti-inflammatory action. Specifically, it is used for the treatment of antipyretic, detoxification, pneumonia, malaria, edema, white gingival, hemorrhoids, skin disease, and antibacterial, diuretic, analgesic, hemostasis, tissue regeneration, and more recently, antioxidant helper simplex virus type 1 ( inhibitory effect against herper simplex virus type 1), human immunodefi-ciency virus type 1 and influenza virus, anti-tumor, anti-leukemia, hyperlipidemia and inhibitory effects against cadmium And the effects of fishery herb on bromobenzene metabolism have been reported. On the other hand, as a component study, 39.8% of saturated fatty acids and 59.76% of unsaturated fatty acids mainly include essential oil components, alkaloids, flavonoids, and steroids.

Recently, as interest in health has increased due to income growth caused by economic growth, the importance of regulators such as vitamins and minerals, rather than calories, proteins, fats and carbohydrates, has been highlighted. In particular, these micro-regulators are reported to be trace daily, but a balanced supply plays an important role in the prevention and management of various diseases as well as biorhythms. Because of the ingredients contained in such a fish vinegar will emit a strong and unique smell, such as fish fishy. However, in the past, since the fishy smell of fish oil is not completely removed, there is a problem that the weaker nasal ingestion is rejected to reproduce, and the pharmacological effects peculiar to the fish oil in the process of distillation through drying and steaming to the pharmaceutical There is a problem of reducing.

On the other hand, seaweed is a kind of sea horse belonging to the red algae, which is one of the traditionally enjoyed fish foods in Korea. It is rich in nutrients such as minerals, protein, vitamins, etc., and has been receiving great attention as a health food since ancient times. Due to development, the trend is continuously increasing. As such, laver is one of the representative seaweed products with high nutritional value and unique flavor. In recent years, the production and consumption of seasoned seaweed is increasing day by day.

The market of seasoned seaweed is expanding from the form of simply roasted roasted seaweed to the seasoned seaweed making step by adding a functional material to the seasoned seaweed. The processed laver products in Korea are dried dried laver and seasoned laver cut into 8-12 pieces of dried laver with edible oil and flavored salt. However, it is insufficient to meet various tastes of modern people. In addition, during the distribution process of seaweed, there is an inconvenience when it is ingested due to the lack of salt or laver powder attached to seaweed. Especially in seasoned seaweed, cooking oil absorbs oxygen as the storage period elapses, creating peroxide harmful to the human body and causing discomfort. There is a risk of causing the phenomenon. In addition, functional seasoning laver using various additives, such as chitosan, has recently emerged, but they use chitosan as a solution or mix with other ingredients to use as seasoning agents. In addition to the necessity, the mixing of the solution has the disadvantages that do not easily achieve the desired effect depending on the skill or equipment.

In addition, seasoned seaweed undergoes a high temperature heat treatment, so oxidation of fat, destruction of pigments, odors, odors, etc. occur during storage and circulation, and the quality thereof is drastically deteriorated. The problem of stability to heat during processing and stabilization during storage is caused by internal factors due to the difference in composition of raw seaweed and processing characteristics of dried seaweed and external factors which are oxidized during storage and distribution.

As an internal factor of lipid oxidation, raw seaweed contains 50% or more of polyunsaturated fatty acid such as EPA and 400-700mg of chlorophyll which can act as an oxidation promoter. In particular, since seasoning laver is roasted for 10 to 15 seconds at a high temperature of 200 to 230 ° C. and applied with 10 to 15% of oil or fat, lipid oxidation of seasoning laver is further promoted. In addition, external factors of lipid oxidation include storage temperature during storage, circulation, outside air humidity, packaging method, light source, and the like.

Therefore, in the field of seasoned seaweed, efforts are continuously made to improve quality by inhibiting lipid oxidation. For example, by simply drying the raw laver at 40 ~ 60 ℃ and adjusting the water content to 10 ~ 15%, researches to find the optimum processing and storage conditions such as roasting temperature, storage temperature, water activity, light source, packaging condition, etc. It is concentrated. As a result, the average moisture has the greatest influence on the stability of the dried seaweed and the change of pigment and free amino acid among the components greatly affects the quality change. Therefore, the direction of such technology development is optimized because the factors vary and interact. Not only is it difficult to make it, but it is difficult to apply it to both production lines of weak and competitive dry laver production even if the optimum conditions are found.

Recently, the research results that antioxidant antioxidant NaAr is effective in inhibiting pigment and fat oxidation, a more active way to treat antioxidants to suppress the fat oxidation of dried seaweed, but the technology development level is still insufficient. .

In addition, the quality of the seaweed varies greatly depending on the production time, place and manufacturing method, especially if the storage and distribution conditions are not suitable, the quality is easily degraded, color gloss or flavor is reduced. Therefore, in the storage of seaweed, it is important to suppress the change of the pigment component which is the basis of color tack above all.

As a result of the existing research and development to solve the above problem, the lower the heat treatment temperature when drying laver, the less pigment content decreased, and the stability of pigments during storage was very different depending on the final moisture content of the laver. Some antioxidants are treated to prevent pigment changes.

However, most of the antioxidants are expensive, and concerns about side effects from the use of synthetic compound antioxidants are anticipated and conflict with the well-being trends of consumers.

Currently, the countries that consume and produce seaweed have been extremely local to Korea, Japan, and China. However, as the demand for western foods and foods from Westerners is increasing recently, the global market size of seaweed is gradually increasing. It is expected to. Therefore, the holding of technology to improve the quality of seaweed will grow into the industrial field to strengthen the international product competitiveness.

Accordingly, the present inventors have tried to develop a high-functional seasoned seaweed that has improved the functionality possessed by the conventional seaweed seaweed minimizing the quality degradation caused by the oxidation of fat after processing, seasoning seaweed using the seaweed seaweed powder The present invention is established by establishing a process for producing high value-added high-quality seasoned seaweed that can enhance the quality of health by enhancing the quality of the processing and storage process, which can prolong the storage period and inhibit oxidation and maintain a crunchy texture for a long time. Completed.

SUMMARY OF THE INVENTION An object of the present invention is to provide seasoning laver using salt that contains healthy seaweed component and a method for producing the same by preparing seasoning laver with salt containing a lot of beneficial ingredients to human body.

In order to achieve the above object, the present invention comprises the steps of: i) washing the salt powder which is any one selected from sun salt, earth salt and mixed salts thereof; Ii) roasting the washed salt powder by heating to a temperature of 800 ° C. or higher; Iii) pulverizing the roasted salt to form salt powder; Iii) mixing the salt powder 50 to 5% by weight to 50 to 90% by weight of the salt powder to prepare a salt coated with the fish vinegar component; Iii) roasting the fish paste containing salt and olive oil in a laver roasting machine with dried laver; And iii) packing the roasted laver.

The present invention also provides seasoned laver prepared by the above method.

Hereinafter, the present invention will be described in detail.

In the manufacturing method of seasoning laver using salt of the vinegar component of the present invention, the salt powder of step iii) is preferably pulverized to 50 mesh or more, and the vinegar powder of step iii) has a particle size of 100 mesh or more. Preferably, the laver roasting step iii) is 325-330 ° C. when the laver is put into the laver roasting machine, 375-385 ° C. when the ladle is oiled, and 390 when the laver is out of the laver laver. Baking at -400 ° C is preferred.

In addition, in the manufacturing method of seasoning laver using salt of the eochochocho component of the present invention, the laver roasting step of the step iii) is preferably seasoned by sprinkling with the amount of the salty vinegar containing 0.3 ~ 1.5g / ㎠, The moisture content of the powder is 2 to 3%, and the moisture content of the dried laver is preferably 10 to 11%.

The salt coated with the fish paste component of the present invention is prepared by mixing 50 to 90% by weight of the salt powder having a particle size of about 50 mesh or more, and 10 to 50% by weight of the fish paste powder having a particle size of about 100 mesh or more.

Specifically, the sun salt or soil salt is washed with clean water to remove impurities on the surface of the salt or salt salt. Next, the natural salts or soil salts from which impurities are removed are roasted at about 800 ° C or more to remove nucleus arsenic, toxic waste, and heavy metals, which are harmful to humans, and contain only natural minerals such as potassium, calcium, and magnesium iron, which are beneficial to the human body. Do it. At this time, the color of the salt to be roasted at a high temperature is first changed to a black color, and the color is changed to a yellow color as the roast continues, and finally to a white color. The sun salt or soil salt roasted at high temperature is cooled to room temperature, and pulverized using a grinder to grind salt powder having a particle size of 50 mesh or more.

On the other hand, after carefully roasted leaves and stems of the selected eoseongcho not burned by fire using a grinder to grind into a powder having a particle size of about 100 mesh or more. At this time, if the size of the powder is a particle size of less than 100 mesh may not evenly coat the salt powder.

Eochocho contains ingredients such as deconnoyl acetaldehyde, chlorophyll, flavones, quercitrin, isoquercitrin, rich edible fiber, niacin, and potassium salts. When taken, it helps metabolism to clear the blood, promote kidney function, inflammatory symptoms and waste in the body, and toxins in the body have various effects. Through this process, the salt powder and the fish paste powder are mixed and then packaged in a container having a predetermined capacity.

Hereinafter, the present invention will be described for each manufacturing step.

First step: preparing salt containing fish paste

The sun salt and the like are roasted at high temperature, cooled to room temperature, and then prepared into a salt powder having a size of about 100 mesh. The salt powder is then roasted again at high temperature to completely remove impurities in the salt powder. Thereafter, the leaves and stems of eoseongcho are roasted at a suitable temperature so as not to burn, and then dried at room temperature to prepare a powder having 100 mesh or more.

Then, 70 wt% of the prepared salt powder and 30 wt% of the powder of fish paste are evenly coated with a blender to prepare a salt containing the fish paste. In addition, the preparation of the salt of the eocho vinegar containing the eochocho, the dried eochochocho in the shade to dry the natural water in the shade to 3 to 5%, pulverized dried vinegar to powder of the same particle size as salt Manufacture.

Second step: roasting step

The salt and olive oil prepared in the salt-containing salt manufacturing process of the Eochocho ingredient are put into a laver roasting machine with dried laver. Then, when the laver is put into the roasting machine, the dried laver is transported in a row through the conveyor belt and passes through the sponges located at the upper and lower parts. At this time, the salt and oli oil containing Echochocho component are applied to the dried laver through the cooking oil feeder and the salt feeder. This is again carried by a conveyor belt, which passes through the upper and lower brushes, whereby the seasoning solution and the salt of seaweed are pressed into the seaweed. It is transported back in line, when the laver is roasted by the heaters on the upper and lower conveyors, the first 325-330 ° C (when steaming), the second 375-385 ° C (when oil is applied), and the third 390- Bake three times at 400 ° C (when it comes out last time). All of this is done automatically through the roasting machine, and the amount of application is the same as that used in the production of conventional seasoning laver. Here, the salt of the Echo vinegar is about 2 to 3% of the total weight of seasoned seaweed.

The FMS laver is prepared by using dry laver which is usually used for seasoning laver, and the dried laver is washed with brine to remove foreign substances by desalination and dehydration, and then thinly spread the mixture prepared by mixing with fresh water. Dry to make the moisture content less than 5%.

On the other hand, the salt containing the eochocho component of the present invention is applied to the seaweed soaks well in the seaweed, and is well adhered so that the intake of the seaweed vinegar may be well ingested. The laver roasting machine mentioned in the above description is a general one, so detailed description thereof is refrained.

Step 3: Packing Step

The seasoned seaweed baked through the roasting process comes out automatically by 10 or 12 sheets, which are automatically packed by a plastic machine, and the packaged product is put in a packing box.

As described above, seasoned seaweed using the salt containing the eochocho component of the present invention and the method for producing the seaweed vinegar component and raw material laver when ingesting seasoned seaweed by using seasoned seaweed containing a lot of beneficial ingredients to the human body By inhibiting the production of lipid peroxide by the antioxidant action of fatty acids, the shelf life after processing is prolonged and the oxidation is suppressed to provide the seasoned seaweed containing functionality and preserve the crispy texture. Thus, the method of manufacturing seasoned seaweed seasoned with salted fish containing salt of the present invention can improve the quality during processing and storage process, and can realize the production of high value-added products that can enhance the health functionality.

1 is a process flowchart illustrating a seasoning laver and a method of manufacturing the same using a salty fish paste containing salt according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail based on the following examples. It should be noted, however, that the following examples are for illustrative purposes only and are not intended to limit the scope of the present invention. The present invention is not limited to the following examples. Will be apparent to those skilled in the art to which the present invention pertains.

Hereinafter, embodiments of the present invention will be described in more detail with reference to the accompanying drawings. 1 is a process flowchart illustrating a seasoning laver and a method of manufacturing the same using a salty fish paste containing salt according to an embodiment of the present invention. Through the examples and comparative examples of the present invention to help easier understanding of the present invention.

Example 1 Analysis of Ingredients of Echinacea

Analysis of general components of Eochocho was analyzed by AOAC method. Sample preparation was pulverized with a 1 kg sample, mixed with methanol as an extraction solvent, homogenized by using a homogenizer, and extracted about 10 times of methanol three times. It was. The methanol extract was filtered using filter paper and concentrated at 45 ° C. using a vacuum evaporator.

As a result, the results of analyzing the chemical composition of the eoseongcho is as shown in Table 1 below the general component content. General ingredients showed higher contents than other ingredients, and total vitamin C content was higher than other herbs.

Approximate composition of Hottuynia cordata (% on dry mass basis) Furtherance Hottuynia cordata moisture 78.86 Crude protein 2.24 Geography 1.38 Crude ash 2.51 Crude fiber 5.79 Ascorbic acid (mg / 100 g) 12.6

Example 2 Preparation of Salt Containing Fish Sago

The sun salt was roasted twice in a pot having a temperature of 800 ° C. or higher, cooled to room temperature, and then prepared into a salt powder having a size of about 100 mesh using a stone roller. The salt powder was then roasted again at a temperature of about 800 ° C. or higher to completely remove impurities in the salt powder. Thereafter, the leaves and stems of eoseongcho was roasted at an appropriate temperature not to be burned, and then dried to room temperature, and then prepared into a powder having 100 mesh or more.

Then, 70 wt% of the prepared salt powder and 30 wt% of the powder of eochocho were evenly coated with a blender to prepare a salt containing eochocho. Salt prepared in this way does not contain impurities such as tar pigment, has a water content of 0.64% or less, and is not only suitable for edible use such as no bacteria such as E. coli, Together, it has the efficacy of the coated fish herb.

Example 3 Seaweed Roasting and Packaging

The salt and olive oil containing the eosungcho ingredients were put into a laver roasting machine with dry laver and baked three times with the first 325-330 ° C, the second 375-385 ° C and the third 390-400 ° C when roasting the laver by the heater. . The roasted kimchi with the flavor of Eoseongcho, gave a more crispy feeling.

<Comparative Example 1-1>

Ordinary salt and olive oil was put into a laver roasting machine with dry laver and baked at a temperature of 350-370 ℃.

<Comparative Example 1-2>

The dried fish paste component-containing salt and olive oil were put in a roasting machine and baked at a temperature of 250-300 ° C. The roasting was slightly charred and tasteless.

Sensory test on the taste (A), aroma (B), chewing tactile (C) of the roasted seaweed by randomly extracting 10 roasted seaweeds made from salt containing Eochocho ingredients into 10 panelists. The results are shown in Table 1.

Sensory test results of roasting of the present invention division A B C Remarks Example 3 98 97 97 Excellent taste and aroma Comparative Example 1-1 80 75 89 A little shot Comparative Example 1-2 86 84 82 usually

* Very good 10 points, good 8-9 points, usually 6-7 points, bad 4-5 points, very bad 3 points or less

As can be seen through the above examples and comparative examples of the present invention roasted seaweed is seasoned seasoned with salted seaweed salt unlike the general roasted seaweed has a unique taste and flavor, developed according to consumer preferences Its taste, color and aroma are remarkably improved over normal roasting. In addition, the difference was greater when the sensory test was tested at the time of 6 weeks or more. This prevents the rancidity caused by the oxidation of fatty acids of the seasoning laver of the present invention, so that there is no oily odor over time and the initial crispy texture is preserved.

Example 4 General Component Analysis

For the seasoned seaweed prepared in Example 3, the moisture content was measured by drying method 105 ℃, crude protein content by Kjeldhal method, crude fat was measured by Soxhlet method and crude ash 550 ℃ direct incineration method. . The results are shown in Table 3.

division Moisture content (%) Crude Protein (%) Crude fat (%) % Viewed Lapse week One 6 12 One 6 12 One 6 12 One 6 12 Example 3 2.115 4.224 4.587 8.91 10.97 10.23 72.34 69.87 70.34 3.764 4.762 4.115 Comparative Example 1-1 5.884 5.927 6.234 10.24 10.96 10.88 73.33 70.24 70.12 8.245 8.947 9.107 Comparative Example 1-2 2.893 3.241 3.114 10.02 10.24 10.90 71.98 70.57 70.21 8.057 8.217 8.007

As shown in Table 3, in the case of seasoned seaweed prepared by seasoning with salted fish containing salt in Example 3, the final moisture content is relatively low, it can be predicted that the stability of the pigments of seaweed during storage.

Example 5 Measurement of Lipid Peroxide Production

10 g of seasoned seaweed prepared in Example 3 and Comparative Example was added with n-hexane, and then 100% of the sample was concentrated under reduced pressure at 40 ° C., followed by 1% TBA (2-thiobarbituric acid) and 2.8% TCA (trichloroacetic acid). 1 ml of each was added and mixed, boiled at 100 ° C. for 15 minutes, cooled sufficiently, and then, 2 ml of a mixture of pyridine: n-butanol (1:14) was added and mixed, followed by centrifugation at 3000 rpm for 10 minutes. Only the supernatant was taken and colorimetrically determined at 532 nm. As a result, the malondialdehyde component content (μM) in the peroxide was measured in particular.

Category (Historical) 1 week 6 weeks 12 Weeks Example 3 1.652 ± 0.213 1.784 ± 0.708 1.892 ± 1.057 Comparative Example 1-1 1.982 ± 0.211 5.682 ± 1.902 9.284 ± 0.927 Comparative Example 1-2 2.115 ± 0.546 3.567 ± 0.864 6.243 ± 0.564

As a result of the measurement of the amount of lipid peroxide produced, in the case of seasoned seaweed seasoned with ordinary salts other than fishery-containing salts, since the amount of produced lipid peroxide increased significantly, during the storage period of seasoned seaweed, oil rancidity The quality deterioration can be expected. On the other hand, the seasoning laver prepared in Example 3 was reduced by 50 to 80% over time compared to the comparative example, the production amount of malondialdehyde (Malondialdehyde, hereinafter referred to as "MDA") peroxide. Therefore, seasoned seaweed seasoned with salt containing fish paste of the present invention has prolonged shelf life because the product quality is maintained after processing and storage as the production amount of lipid peroxide is significantly reduced by the antioxidant reaction between the components of fish paste and fatty acid of dried seaweed. .

On the other hand, the specific scope of the present invention is defined by the claims rather than the embodiments described above, all changes and modifications derived from the meaning and scope and equivalent concepts of the claims to the scope of the invention It should be interpreted as including.

Claims (7)

Iii) washing the salt powder which is any one selected from sun salt, earth salt and mixed salts thereof;
Ii) roasting the washed salt powder by heating to a temperature of 800 ° C. or higher;
Iii) pulverizing the roasted salt to form salt powder;
Iii) mixing the salt powder 50 to 5% by weight to 50 to 90% by weight of the salt powder to prepare a salt coated with the fish vinegar component;
Iii) roasting the fish paste containing salt and olive oil in a laver roasting machine with dried laver; And
Iii) packing the roasted laver; the method of preparing seasoning laver using salt containing the eochocho component.
The method of claim 1, wherein the salt powder of step iii) is pulverized to 50 mesh or more.
The method of claim 1, wherein the eochocho powder in step iii) has a grain size of 100 mesh or more.
The method according to claim 1, wherein the laver roasting step iii) is 325-330 ° C. when the laver is put into the laver roasting machine, the second is 375-385 ° C. when the oil is applied, and finally when the laver is out of the laver laver. Tea is a method of producing seasoned seaweed using salt containing eochocho ingredients, characterized in that baking at 390-400 ℃.
. The method of claim 1, wherein the roasted seaweed in step iii) is seasoned by sprinkling with salt of fish paste containing 0.3 to 1.5 g / cm 2.
2. The method of claim 1, wherein the moisture content of the salt powder containing fish vinegar is 2 to 3%, and the moisture content of the dried laver is 10 to 11%.
Seasoned seaweed prepared by the method of any one of claims 1 to 6.

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