KR20130111837A - Method of manufacturing a tangleweed - Google Patents

Abstract

PURPOSE: A production method of sea tangle tea is provided to remove the unique smell of seaweeds including sea tangle by drying, roasting, and grinding. CONSTITUTION: Sea tangle is collected and assorted. Salt and foreign substances are removed from the assorted sea tangle. The washed sea tangle is cut into 0.5-1.5 cm, and the cut sea tangle is dried at 50-60°C for 3-4 hours. The firstly dried sea tangle is deodorized, and secondly dried. The secondly dried sea tangle is roasted, and grounded into powder. The ground sea tangle powder is packed. [Reference numerals] (1) Collection; (10) Drinking; (2) Selection; (3) Washing; (4) Cutting & 1st Drying; (5) Deordorization and 2nd Drying; (6) Roasting; (7) Grinding; (8) Packing; (9) Extraction

Description

Method of manufacturing kelp by roasting method {Method of manufacturing a tangleweed}

The present invention belongs to the technical field related to a new method of manufacturing seaweed tea by roasting seaweed such as kelp.

Recently, the development of beverages, such as the diversification of tea and favorite beverages, but due to the indiscriminate selection of drinking water is often the case of ingesting a large amount of harmful ingredients to the human body.

In the case of beverages that have obtained health functional food certification, they are certified by the KFDA and clearly indicate the ingredients, intake, and efficacy, whereas simple taste beverages do not specify the efficacy or intake of major ingredients. It is not possible to rule out the possibility of problems if a long dose is taken.

In particular, in 2010, the domestic market size is 2.80 trillion won, growing more than 20% annually, while the awareness of caffeine contained in coffee is inversely proportional to it. : 0.1kg in 1975, 1.8kg in 2007

Every year there are specialized data related to the caffeine content of coffee, but the results suggest different intakes, efficacy, and toxicity, and it is difficult for the general public to find relevant information. There is no disapproval.

However, in case of caffeine, the symptoms vary depending on individual differences, but prolonged use may cause withdrawal. Common symptoms of caffeine poisoning include nervousness, anger, trembling, insomnia, and headache, which can lead to feelings of helplessness, judgment, forgetfulness, hallucinations, and mental disorders, as well as worsening osteoporosis due to bladder pain and calcium excretion. do.

Because of these problems, there is a growing interest in beverages to replace coffee and the movement of adding a substance that acts as a stimulant to replace caffeine as a substitute or replacing caffeine in green tea or black tea. There is no product yet to replace the excellent taste of coffee.

In addition, there is no alternative to develop a beverage that can replace coffee by focusing on high-quality products such as the use of domestic raw materials and subsidiary materials, the use of chemical additives and preservatives, in order to access the luxurious taste of beverages. It is urgent.

Under these circumstances, some seaweed teas such as seaweed tea have been introduced, but conventional kelp teas are manufactured in a uniform way by simply cutting off kelp water, which is very inefficient in terms of taste and nutrition and does not eliminate seaweed odor. It is not getting popular.

In the present invention, by applying the roasting method to seaweed such as kelp for the first time to remove the seaweed smell of kelp while presenting a tea manufacturing technology for seaweed containing minerals, such as beneficial to the human body.

The present invention has been made to solve the above problems, the problem of the present invention is as follows.

First, the present invention proposes a method for preparing seaweed, which removes seaweed smell peculiar to seaweed by drying, roasting and grinding seaweed such as kelp.

Secondly, the present invention proposes a method for preparing kelp, which can prepare a beverage in which various beneficial minerals such as kelp and free amino acids can be ingested.

Third, the application of the roasting method to kelp, etc. to give a taste similar to coffee beans to propose a method of manufacturing kelp tea that can significantly increase the popular palatability.

The subject can be achieved by the following configuration.

That is, in the method of manufacturing seaweed,

Harvesting and sorting kelp;

A washing step of removing salts and impurities of the selected kelp;

Cutting the washed kelp;

A primary drying step of completely drying the cut kelp moisture;

Deodorizing primary dried kelp;

A secondary drying step of drying the kelp after the deodorization process;

Roasting kelp after the second drying;

Grinding the roasted kelp in powder form;

Packing kelp in powder form;

Including, but in the cutting process kelp cutting to 0.5 to 1.5 cm (horizontal, vertical) size,

In the primary drying process, it is preferable to perform drying for 3 to 4 hours at 50 to 60 degrees Celsius in order to completely dry the moisture, but this temperature and time are found to be possible under other conditions.

The deodorization step is a step of immersing in ethanol (fermentation alcohol 95%) diluted to about 65 to 75%, preferably 70% for 3 hours. In this way, ethanol can be immersed for a predetermined time to exhibit a cleaner taste of kelp.

In the roasting process, the roasting temperature is performed for 10 minutes to 15 minutes at 180 degrees to 210 degrees Celsius in consideration of the content of the active ingredient and umami taste in the roasting process, and in the grinding process, the grinding is performed in 2 to 9 mesh. A technique relating to a method for manufacturing kelp by the roasting method is presented.

Other detailed processes are described in the detailed description for carrying out the invention.

By the present invention the following effects can be exerted. In other words, it is possible to prepare kelp tea with a clear taste by removing seaweed smell peculiar to seaweed by drying, roasting and grinding kelp, and ingesting beneficial ingredients such as various minerals and free amino acids contained in kelp. And, by applying the roasting method, there is an advantage to remarkably increase the popular palatability by giving a taste similar to coffee beans.

By frequently drinking kelp according to the present invention, the effects of cholesterol and blood pressure drop, diabetes and thyroid disease prevention effect, suppression of colorectal cancer can be seen.

1 is a flow chart for practicing the present invention.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. However, the scope of the present invention is not limited to the following contents and the present invention is broadly applicable to other seaweeds.

The kelp production method of the present invention has a great feature of applying a roasting method by cutting.

Conventional kelp tea is prepared by simply desalting, dehydrating, pre-treating (heating) and grinding to warm water. It is one of the distinguished features of the present invention that 100% of seaweed odors can be removed and the delicious taste of roasting can be enjoyed.

In other words, the kelp according to the present invention contains the delicious taste felt when roasting the ingredients by roasting and grinding the kelp prepared by chopping similarly to the preparation of drip coffee, and at the same time, the side effects of the indiscriminate intake of caffeine due to the overdose of coffee. The present invention relates to a method for preparing kelp.

For reference, roasting of coffee beans is a process of heating and roasting green beans to produce coffee's unique taste and aroma, and this roasting process is proposed for the first application to kelp in the present invention.

1 is a flowchart for carrying out the present invention, and the present invention will be described in detail according to the procedure of FIG. 1.

The production of kelp tea according to the present invention is carried out after the process of collecting, sorting, washing, cutting, primary drying, deodorizing, secondary drying, roasting, grinding and packaging of kelp, and the consumer drips it with hot water or otherwise removes kelp ingredients. Drinking.

(1) Collection and sorting process

It is desirable that the kelp is a thick puma. Kijang-san kelp is particularly suitable because it is well maintained and rich in alginic acid. The kelp swells due to the alginic acid component of kelp.

Kelp can be collected in many places, but Korea's Kijangsan kelp is very suitable. Wando seaweed kelp is not suitable as a kelp material of the present invention because of the thin leaves and low alginic acid content, but is not limited to the kelp type of kelp material in the claims of the present invention.

Kelp is suitable for but not limited to earthy brown and blackish materials. These ingredients have a light sweet taste and are also a factor in determining the taste of the final product.

(2) washing process

The selected kelp material is washed with natural washing water or additives. Salt is removed during the washing process and preferably washed in lukewarm water, preferably 40 degrees Celsius. Since the washing is performed in a similar manner to a conventional washing process, a detailed description thereof will be omitted.

(3) Cutting and primary drying process

After the washing process, it is preferable to prepare the roasting by cutting the kelp into 1cm length 0.5cm size. Roasting at this size is the most appropriate degree of roasting, so the kelp tea is the most appropriate taste and aroma when drinking.

Another reason for cutting kelp is to increase the kelp surface area in the subsequent roasting process where kelp is exposed to heat, thereby improving the rate of heat absorption. However, in addition to the above size, the cutting size may be cut within the range of 0.5 to 1.5 cm, respectively, and does not exclude other sizes.

This cut kelp will be named "Tashima Ball."

This cut kelp is heated until it is completely dry. It is preferable to perform drying for 3 to 4 hours at 50 to 60 degrees Celsius, but it turns out that such temperature and time are possible under other conditions.

On the other hand, the cutting size of the kelp was selected as the size corresponding to the size of the coffee beans.

(4) deodorization ( deordorization ) Process and secondary drying process

After the first drying, the kelp was immersed in ethanol (fermented alcohol 95%) diluted to 70% for 2 hours to 3 hours. However, the dilution ratio is changeable from about 65 to 75%.

In particular, during the immersion in ethanol, 0.1-0.5% of cinnamon powder was added to reduce the sound of seaweed. Cinnamon belongs to the family Lauraceae family. Dried in the skin of Cinnamomum, it has a sweet and irritating taste and a distinctive smell. It has been used for a long time as a spice, an aromatic dry agent or a blood circulation accelerator.

Kelp has unique seaweed, so there are many limitations in developing it as a processed food unless it is removed. Lee et al. (1996) reported the main odor components of kelp powder as 2-nonen-1-ol, myristic acid, palmitic acid and oleic acid, and Kajiwawa et al. (1988) reported (E, Z) -2,6-nonadienol. (E) -2-nonenal, (Z, Z) -3,6-nonadienal, (E, Z) -2,6-nonadienal, (E) -2-nonenol, myristic acid and hexadecenoic acid It is reported as a major odor component of seaweed.

Cho et al. (2011) reported that the main odor components of fucoidan crude extract extracted from seaweed spores were alkanes (ocatadecane, heptadecane, tetradecane) and acids (hexadecanoic acid, oleic acid).

Various attempts have been made to remove this muds, among which there are methods using fermented lactic acid bacteria in organic acid extracts of seaweed (Kim SK, 2009, Cho SY et al., 2001, Joo DS, 2001). There is a method of preparing food by mixing plant powders, such as herbs, herbs, etc., but there is a problem that the unique smell of seaweed is not completely removed (Cho SY et al., 2001, Joo DS, 2001, Yang DY, 1989).

However, according to Cho et al. (21011), the solvent deodorization effect was examined using solvents such as water, ethanol, and acetone before drying fucoidan. When ethanol was used, the most fishy smell and seaweed taste were found. Reported to be removed. As a result of comparative analysis of fucoidan prepared by the spray drying deodorization method and the hot air drying deodorization method, it was reported that the spray drying deodorization process showed better sensory characteristics.

There are two ways to immerse kelp in ethanol. One is the case of immersion in ethanol in the wet state before drying the kelp has the advantage that the fragrance component of kelp is almost eliminated while the low molecular weight polysaccharides and minerals that are bioactive components of kelp are removed.

And the other is the case of immersing in ethanol in a completely dried kelp state at this time, but not all the fragrance components of kelp is removed but there is an advantage that the bioactive component remains.

Therefore, before the roasting process, the dried kelp is immersed in ethanol and hot-air dried through roasting to effectively remove the fragrance component and preserve the bioactive component of the kelp.

To dry ethanol-treated kelp, natural drying, mechanical drying and other drying methods are also applicable.

However, for rapid drying, it is preferable to perform mechanical hot air drying, and hot air drying is appropriate until no ethanol remains. This is possible by drying the hot air temperature at 50 to 60 degrees Celsius for 1 to 2 hours.

(5) Roasting ( roasting Analysis of process and mineral composition

In the roasting (or roasting) process, which is the biggest feature of the present invention, the cut kelp is introduced into a roasting tube of a heat-resistant tempered glass tube (PYREX) using a Gene Cafe (Genesis Co., Ltd.) roaster, followed by an electric indirect hot air method. It is heated and cooled by forced air blowing. The degree of roasting can be adjusted to DARK, MEDIUM, LIGHT, etc., depending on the degree of roasting, which is a very important factor to express the taste and aroma of kelp.

Roasting transfers heat into and out of the drum using indirect hot air, similar to the process of making coffee beans.

The kelp after the roasting process is completed will be called "Laminaria ball".

The roasting temperature is preferably applied at 180 degrees Celsius to 210 degrees in consideration of whether it exhibits minerals and umami. And it is preferable to carry out roasting time for 10 to 15 minutes. The reason for selecting the roasting temperature in this way is to refer to Tables A and B of Tables 1 and 2 below.

The samples for analysis of A and B components of Table 1 and Table 2 used concentrated extracts (100mg / mL) extracted by drip to classify and compare kelp by roasting temperature, and D sample was used for comparison by the place of kelp. The C sample was used for the comparison of the component content when the deodorization process was added.

Grinded kelp is placed on a filter paper based on 20 grams, and 500 ml of water at 500 degrees Celsius is dipped to extract the kelp component, and then concentrated under reduced pressure with an evaporator to make a concentration of 100 mg / ml, followed by component analysis.

Table 1 below compares the mineral components of kelp.

Gijang mountain kelp Wando Sea Kelp A
( mg Of kg ) B
( mg Of kg ) C
( mg Of kg ) D
( mg Of kg ) Calcium (Ca) 503.5 590.7 2457.2 342.0 Chromium (Cr) - - 0.5 - Copper (Cu) 0.1 0.2 2.1 0.7 Iron (Fe) 12.2 9.8 3.8 17.4 Magnesium (Mg) 519.9 601.4 1594.0 356.4 Manganese (Mn) 0.0 0.3 - 0.0 Zinc (Zn) 1.4 1.8 3.0 4.7

In Table 1, in the case of A (gijang sandashima), the roasting machine at 160 degrees Celsius, in the case of B (gigi sandashima) at 180 degrees, in the case of C (gigi sandashima) at 200 degrees, in the case of D This is for mountain kelp, roasted at 180 degrees.

As can be seen from the results in Tables A and B, when roasted at 180 degrees Celsius than when roasted at 160 degrees Celsius, the contents of calcium, copper, magnesium, manganese, and zinc, except iron, are increased. It can be seen. In addition, as can be seen from the results in Tables B and D, it can be seen that the calcium and magnesium content of Gijang acid kelp is higher than Wando kelp.

And as can be seen from the results in Tables A, B, and C, the calcium and magnesium content of C is 4 and 2 times higher than that of A and B, respectively, because cinnamon was added during the deodorization process. It is estimated.

That is, it can be seen that the content of calcium and magnesium is increased by adding a deodorization process. As a result of the analysis of Table 1, the roasting temperature of kelp is finally performed at 180 ~ 200 ° C, and the use of Gijang seaweed kelp rather than Wando seaweed kelp, and it can be seen that the mineral content can be increased by adding the deodorizing process.

Table 2 below is a comparative analysis of the free amino acid components contained in the concentrated solution made by condensation under reduced pressure with the evaporator.

A
( mg Of kg ) B
( mg Of kg ) C
( mg Of kg ) D
( mg Of kg ) phosphoserine - - - - taurine - - - - phospho ethanol amine - - - - urea - - - - aspartic acid 0.167 0.119 0.019 0.212 hydroxy proline - - - - threonine - - - - serine - - - - glutamic acid 0.210 0.167 - 0.120 sarcosine - - - - a-amino adipic acid - - - - proline - - - - glycine 0.022 0.012 0.002 0.028 field 0.020 0.011 - 0.029 citrulline - - - - a-amino-n-butyric acid 0.003 0.003 0.005 0.005 valine - - 0.003 0.003 cystine - - - - methionine - - - - cystathionine - - - - isoleucine - - - - leucine - - - - tyrosine - - - - 피 phenylalanine - - - - -alanine 0.004 0.004 - - -amino isobutyric acid 0.003 - - 0.006 -amino-n-butyric acid 0.007 0.006 - 0.005 ethanol amine - - - - ammonia 0.005 0.004 0.022 0.005 hydroxylysine - - - - ornithine - - - - lysine - - - - 1-methylhistidine - - - - histidine - - - - 3-methylhistidine - - - - anserine - - - - carnosine - - - - arginine - - - -

As shown in Table 2, the content of free amino acids increased when roasted at 160 degrees Celsius rather than 180 degrees Celsius. Aspartic acid and glutamic acid contents are relatively high among free amino acids, and these components are reduced or eliminated by adding deodorization process as the main ingredient of kelp flavor.

The roasting temperature may be determined to be applicable among 180 degrees to 210 degrees Celsius in consideration of whether minerals and umami are exhibited through the component analysis. And it is preferable to carry out roasting time for 10 to 15 minutes.

(6) Grinding ( grinding ) And packing ( packing )

Grinding process must be carried out with great care because the taste changes depending on the particle size and the amount of the kelp crushed (grinding). Grinding also plays a decisive role in the creation of kelp menus.

After the roasting process is finished to cool to room temperature, after cooling to grinder (grinder) to grind to 8 to 9 mesh to make a powder (powder) state. Herein, the mesh refers to the number of scales of the sieve in one inch, and is not necessarily limited to eight meshes, but it is possible to grind other sizes.

That is, when the powdered kelp component extraction is a boil extraction method using a kettle or a pot, the size of the 8 to 9 mesh is appropriate, and in the case of mechanical extraction, the grinding may be performed to a size of 2-3 mesh for quick extraction. In the case of mechanical extraction, which is a slightly slower extraction method, it is preferable to grind to about 5 to 6 mesh.

Grinded kelp powder is commercialized through a packaging process, which prevents quality deterioration in the distribution process of kelp. Depending on whether it is a one-time kelp or multi-dose and long-term storage kelp, paper packaging, horse packaging, paper and silver foil packaging, etc. are determined, and thus a detailed description thereof will be omitted.

(7) drinking (active ingredient extraction, extraction )

After the process for preparing kelp tea is completed, water of about 70 to 90 degrees centigrade can be used to drip and drink. It is best to drip 300 mL of hot water per 5 grams of ground powder.

In addition, the boiling method (mixed ground kelp with water), boiling method (boiled ground kelp in hot water), repeated filtration extraction (repeated hot water and kelp extract), filtration extraction method (filtration The kelp can be enjoyed by one of several methods: extraction using a solvent filter, vacuum filtration extraction, and pressure filtration extraction (pressurized hot water passes through the coffee bed).

When drinking, add milk or sugar to your liking or dilute it with water to drink sweet kelp.

By the present invention the following effects can be exerted. Deodorization, roasting and grinding of kelp can be used to produce kelp with a clear taste that eliminates seaweed odor unique to seaweed. Ingestion, and the roasting method is applied, it is possible to develop a variety of menus, such as kelp latte, kelp sweets, kelp caramel macchiato similar to the coffee menu has the advantage of significantly increasing the popular palatability.

By frequently drinking kelp according to the present invention, the effects of cholesterol and blood pressure drop, diabetes and thyroid disease prevention effect, suppression of colorectal cancer can be seen.

Claims (2)

In the method for manufacturing kelp tea,
Harvesting and sorting kelp;
A washing step of removing salts and impurities of the selected kelp;
Cutting the washed kelp;
A primary drying step of completely drying the cut kelp;
Deodorizing the kelp after the first drying;
A secondary drying step of drying the kelp after the deodorization step;
Roasting kelp after the second drying;
Grinding the roasted kelp in powder form;
Packing kelp in powder form;
Including,
In the cutting process, it is characterized in that the kelp is cut to each length 0.5 ~ 1.5cm size,
In the primary drying step, drying is carried out at 50 to 60 degrees Celsius for 3 to 4 hours so as to dry completely until no moisture remains,
In the deodorizing process, it is immersed in ethanol (fermented alcohol 95%) diluted to 70% for 3 hours,
In the roasting process, the roasting temperature is performed at 180 degrees to 210 degrees Celsius for 10 to 15 minutes in consideration of whether the mineral, free amino acid content, and umami are exhibited.
In the grinding step, the kelp production method by the roasting method, characterized in that the grinding to 2 to 9 mesh. The method for preparing kelp according to claim 1, wherein cinnamon powder is added in an amount of 0.1 to 0.5% in order to reduce the noise of seaweed during the immersion in ethanol.

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