KR20180107802A - Seaweed pickle manufacturing method - Google Patents

Abstract

The present invention relates to a method for manufacturing seaweed pickled vegetables, which is capable of securing a shelf-life over a long period of time through salt removal and water removal through sugaring. The method of the present invention comprises the following steps: a seaweed washing step (S100) for washing seaweed; a sugaring step (S200) for sugaring the washed seaweed using sugar; a sugar component removing step (S300) for washing the seaweeds to remove sugar components; a cutting step (S400) for cutting the component-removed seaweeds; a seasoning preparation step (S500) for preparing seasoning ingredients to be mixed with the seaweeds; and a seasoning preparation step (S600) in which the prepared seasoning is blended with the seaweeds.

Description

{SEAWEED PICKLE MANUFACTURING METHOD}

The present invention relates to a method for producing seaweed giutarch which can ensure a long-term shelf life through salt removal and water removal through sugar picking.

Generally, seaweeds are generally referred to as algae from the sea. They are largely divided into green algae such as blue sky, auditory aqua, and brown algae such as mackerel and kelp, and red algae such as Kim and Ugukgasari. do. Thus, various kinds of seaweeds are used for edible purposes.

The dietary fiber of the seaweed is a vegetable fiber with a low calorie value and is in the spotlight as an obesity prevention and dietary food ingredient. Dietary fiber, which is more than twice as much as the vegetable, promotes blood sugar control and facilitates the action of the large intestine, It is also reported to be effective in preventing anemia, arteriosclerosis, hypertension and various adult diseases by lowering the cholesterol in the body by containing a large amount of fibrin component and mineral component called alginate.

These seaweeds have been consumed only to the extent that they are consumed mainly by coastal inhabitants or are dried in the inland and small quantities are circulated.

Recently, consumption of seaweed has been increasing due to increased interest in health and longevity, and each food company has developed various foods using these seaweeds. The seaweeds are dipped in water, We manufacture and sell foods such as seaweed salad.

However, since the vinegar is contained in a large amount in the above-mentioned products, the color of the seaweed is discolored. Therefore, there has been a problem that an edible pigment is added and corrected in order to maintain the color.

As a background art of the present invention, Korean Patent Registration No. 0434081 discloses a process for preparing a starch mixture, which comprises mixing raw materials such as mugwort, primrose, cereal powder, seaweed and seaweed, Techniques relating to a method for producing a processed food are also disclosed.

The object of the present invention is to provide a method for manufacturing algae jangjiachi which can secure long term shelf life through salt removal and water removal through sugar picking.

The method of manufacturing a seaweed jellyfish according to an embodiment of the present invention includes a step of washing seaweeds (S100) for washing seaweeds, a step (S200) of pickling the washed seaweeds using sugar, a step of washing the seaweeds (S300) for removing the sugar components, a sublimation step (S400) for subdividing the algae from which the sugar components are removed, a seasoning preparation step (S500) for preparing seasoning ingredients to be mixed with seaweeds, And a seasoning mixing step (S600) in which the seasoning is blended into seaweeds.

Preferably, the sugar-pickling step (S200) is characterized in that the mixing ratio of seaweeds and sugar is 1: 1 and sugar is mixed.

Preferably, the sugar-picking step (S200) includes an algae aging step (S210) in which the algae are aged at a predetermined temperature for a predetermined period of time while being kept in the sugar, and the aging temperature in the algae aging step (S210) ° C) and the ripening period is 30 days.

Preferably, the preparation of the sauce (S500) comprises washing and finishing the ingredients, preparing the liquid sauce and powder sauce, and the liquid sauce is the purified sauce, the mixed soy sauce, the modified soy sauce, the syrup, the fermented vinegar, , And tuna liquid, and the powdered sauce includes red pepper powder and red pepper powder, and the sub ingredient includes chopped garlic, garlic, radish, onion, anchovy and ginger.

Preferably, the sterilization step (S800) includes a sterilization water supply step (S810) in which heated sterilization water is supplied, an immersion step (S820) in which the seaweed is immersed in the sterilized water for a predetermined time, And drying the packaged algae by wind (S830).

Preferably, the temperature of the sterile water is 98 degrees Celsius (deg. C) and the sterilization time is 20 minutes.

The method for producing seaweed jangguchi according to the present invention has an advantage of avoiding the use of vinegar for long-term storage because the long-term shelf life can be ensured through salt removal and water removal through the pickling.

Further, by the sugar-picking of the present invention, the growth of microorganisms is suppressed and the salty taste is lowered, whereby the flavor due to the sweet taste can be increased.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a manufacturing process of a method for manufacturing seaweed jellyfish according to an embodiment of the present invention; FIG.
Fig. 2 is a sterilization step applied to the present invention. Fig.
3 is a view showing a state where a product is fed by a robot applied to the present invention.
4 is a view showing a state in which a product is immersed in sterilized water by a robot applied to the present invention.

Hereinafter, a method for manufacturing a seaweed algae according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

As shown in FIGS. 1 to 4, a seaweed gyoza crushing method according to the present invention includes a seaweed washing step S100, a sugar picking step S200, a sugar ingredient removing step S300, A spice preparation step S500, a seasoning combination step S600, a packaging step S700, a sterilization step S800, and a metal detection step S900.

First, seaweeds are rich in alginic acid, minerals and vitamins, which contain heavy metals and adsorb them out of the body. They contain a large amount of iron. They contain calcium and iodine, and heavy metals inhibit the absorption of the body. They are rich in dietary fiber-rich kelp and iodine Including seaweed. Here, the salted seaweeds can be used after being dipped in water to remove the salt. And, dried seaweeds can be used by eliminating impurities while being called warm water.

And, in the process of receiving seaweed, we inspect the seaweed to separate the seaweed that is less than the standard.

The seaweed washing step (S100) is to wash the incoming seaweed into running water. Seaweeds can be washed to remove debris such as small shrimp, and salt can be removed with seawater.

In the sugar picking step (S200), the washed seaweeds are sugar-pickled using sugar. The seaweeds are mixed with the sugar in the same ratio, and then they are mixed and accommodated in the vessel. By this, the seaweed can be made with the sugar evenly contacted with seaweed.

As described above, the seaweed is mixed with the sugar to inhibit the growth of the microorganism, and the salty taste can be lowered, and the osmotic pressure due to the concentration of sugar can cause the water to be released from the seaweed. Furthermore, when sugar is melted by the moisture released from the seaweed, the sugar component can be evenly contacted with the seaweed, so that the water discharge can be accelerated. Of course, since the sugar component is permeated into the internal structure of seaweed, the flavor due to sweetness can be increased in the course of ingesting seaweeds.

The sugar-picking step S200 includes algae fermentation (S210) in which the algae are fermented for a predetermined period of time at a predetermined temperature while being kept in the sugar.

Sugar concentration Seaweed moisture content
(5 days passed) Seaweed moisture content
(10 days passed) Seaweed moisture content
(20 days passed) Seaweed moisture content
(30 days passed) 10% 75% 70% 68% 65% 20% 70% 65% 60% 60% 30% 65% 59% 52% 49% 40% 60% 49% 38% 35%

Table 1 shows the storage stability according to the concentration of sugar cane.

As shown in Table 1, it can be seen that the moisture content of algae decreases with increasing sugar concentration and aging period. That is, a mixture of 60% of seaweed and 40% of sugar is preferable to a mixture of 90% of seaweed and 10% of sugar. In addition, as the moisture content of algae decreases, storage stability can be increased, and the feeling of rejection by algae during the ingestion of seaweeds can be reduced.

Therefore, it is preferable to mix the seaweeds and the sugar at a weight ratio of 1: 1 to be sugar-pickled. That is, 50 wt% of seaweed is mixed with 50 wt% of sugar. In addition, the longer the aging period, the faster the water discharge can be accelerated.

Aging temperature Five days past 10 days past 20 days past 30 days past 25 ℃ 1 point 2 points 2 points 5 points 20 ℃ 1 point 3 points 4 points 6 points 15 ℃ 1 point 2 points 4 points 7 points 10 ℃ 2 points 5 points 7 points 8 points

Table 2 shows the degree of resolution according to the aging temperature.

Here, if it is close to one point, it is high, and if it is close to ten points, it is low.

From the experimental results shown in Table 2, it can be seen that the higher the temperature corresponding to the room temperature, the shorter the aging period, the higher the recovery, the lower the temperature than the room temperature and the longer the ripening period, the lower the recovery.

If the ripening temperature is 10 degrees Celsius (° C) and the ripening period is 30 days, it is 8 points. If it is 50 days, it is 10 points. However, the aging period is 10 points even after 70 days or 90 days.

Therefore, in the algae ripening step (S210), the ripening temperature is preferably 10 degrees Celsius (deg. C) and the ripening period is preferably 30 days.

In the sugar component removing step (S300), the seaweeds are washed to remove sugar components. When the seaweeds are washed, the sugar components remaining on the surface of the seaweeds can be washed.

Then, the washed seaweed is dehydrated by using a dehydrator to remove water containing sugar components.

In the fractionation step (S400), the algae from which sugar components have been removed are subdivided and cut to a certain size by a cutter.

The seaweeds are mixed in a certain amount of seasoning and weighed to be packed.

The seasoning preparation step (S500) is to prepare the seasoning ingredients to be mixed with the seaweeds. The sub ingredient is washed and trimmed, and the liquid seasoning and the powder seasoning are prepared.

Liquid sauce contains purified water, mixed soy sauce, modified soy sauce, starch syrup, fermented vinegar, fermented vinegar, and tuna juice to match the liver and produce a unique flavor and good taste.

The powdered sauce contains red pepper powder and red pepper powder to give a spicy and chalky taste.

The raw materials include chopped garlic, garlic, radish, onion, anchovy and ginger to remove the odor of seaweed and improve the fragrance.

The seasoning preparation step (S600) blends the prepared seasoning with seaweeds such as seaweed, seaweed, and seaweed.

The seaweed containing 24.53% by weight of seaweed, 24.53% by weight of seaweed stem, and 18.35% by weight of seaweed, 8.59% by weight of purified water, 4.29% by weight of mixed soy sauce, 1.53% by weight of modified soy sauce, 3.69% by weight of starch syrup, 3.05% by weight of fermented vinegar, 1.19 weight% of garlic, 0.31 weight% of garlic, 0.61 weight% of onion, 0.31 weight% of garlic, 1.47 weight% of powdered seasoning containing 2.78 weight% of red pepper powder and 2.88 weight% of red pepper powder containing 1.47 weight% 0.16% by weight of anchovies, and 0.16% by weight of ginger.

When these seasonings are added to seaweed, the flavor of seaweeds can be increased.

The packaging step S700 includes a packaging step S700 of weighing the algae containing the seasonings by a predetermined amount and packing them into a packing material.

Here, the packaging material may be a bag-shaped vinyl package in which an inlet is formed at one end.

Therefore, after the seaweed mixed with the seasoning is received in the inner space of the plastic package, heat is applied to the inlet, and the inlet is closed by heat fusion to complete the packaging. At this time, air can be discharged through the inlet to be packed in a vacuum.

As described above, the seaweeds are weighed by a predetermined amount, and the product 10 packaged individually is not only easy to store, but also can be conveniently distributed.

In the sterilization step S800, sterilization is performed by applying seaweeds in a packed state. The sterilization water supply step S810 provides heated sterilization water. In the sterilization step S810, the seaweeds are packaged and immersed in the sterilized water for a predetermined time (S820), and a drying step (S830) of drying the packaged algae discharged from the sterilizing water by wind.

Here, the sterilized water may be composed of water to sterilize pollutants or harmful bacteria sources in the product 10 packed with seaweeds.

The sterilizing water supply step (S810) boils the sterilizing water by heating the sterilizing water in the sterilizing water tank (100) and then the heater (200).

Sterilization temperature Number of bacteria Texture 85 ℃ 30 minutes 10 ^ 7 10 90 ℃ 30 minutes 10 ^ 6 10 98 ℃ 20 minutes 10 ^ 3 9 98 ℃ 30 minutes 10 ^ 3 7

Table 3 shows storage and texture control according to sterilization temperature.

Here, cfu (colony-forming unit) is commercially available when it is less than 10 ^ 5. And, the closer to 10 points, the better the texture.

As shown in Table 3, the higher the temperature of sterilized water, the lower the number of bacteria but the lower the texture.

Accordingly, it is preferable that the temperature of the sterilized water is 98 degrees Celsius (deg. C) and the sterilization time is 20 minutes.

In the immersion step (S820), the packaged product (10) packed with algae is immersed in sterilized water of the sterilization water tank (100) for a certain time by the robot (300).

The robot 300 includes a grip unit 310 for gripping the product 10, a lift unit 320 for lifting and lowering the grip unit 310, and a transfer unit 330 for transferring the lift unit 320 do.

The grip portion 310 may be configured as a gripper and the lift portion 320 may be constituted by a cylinder in which a cylinder axis extends in a vertical state and the transfer portion 330 is horizontally connected to the lift portion 320 And a cylinder in which a connected cylinder axis is extended. Here, the transfer unit 330 may be constituted by a ball screw, a linear motor, or the like to transfer the product 10 to a long distance.

The product 10 gripped by the gripper 310 is immersed deep in the sterilizing water tank 100 by the lifting part 320 so that the product 10 can be uniformly sterilized as a whole.

In the drying step (S830), the packaging material is dried by blowing the blowing fan (400) in a state of being discharged from the sterilizing water by the robot (100).

The metal detection step (S900) can detect the metal by the x-ray device of the sterilized product (10). That is, a piece of metal or the like dropped from the blade can be detected in the course of cutting the seaweed by the blade.

Thus, the finished product 10 can be delivered after being packed in an outer packaging material such as a box in a state where it is stored in a refrigerator room at 0 to 10 degrees Celsius (degrees Celsius).

As described above, the present invention is a very useful invention that can be applied widely to a seaweed gum arabic production method because it is possible to secure a long-term shelf life through salt removal and water removal through sugar picking.

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the embodiments described above are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S100: Seaweed washing step S200: Sugar pickling step
S210: Algae ripening step S300: sugar component removal step
S400: Fractionation step S500: Seasoning preparation step
S600: Spice mixing step S700: Packaging step
S800: Sterilization step S810: Sterilization water supply step
S800: immersion step S830: drying step
S900: metal detection step 10: product
100: sterilization tank 200: heater
300: robot 310:
320: elevating part 330: conveying part

Claims (6)

A seaweed washing step (S100) of washing the seaweed,
A step S200 of pickling the washed seaweed using sugar,
A sugar component removing step (S300) of washing the seaweeds to remove sugar components,
A sub-step (S400) of subdividing the algae from which sugar components have been removed,
A season preparing step S500 for preparing a seasoning material to be mixed with seaweed,
And a seasoning mixing step (S600) of mixing the prepared seasoning with the seaweed.
The method of claim 1, wherein the sugar-pickling step (S200) comprises mixing the seaweeds and the sugar in a weight ratio of 1: 1 and pickling the seaweed.
[2] The method according to claim 1, wherein the sugar-picking step (S200) comprises a step (S210) of algae aging for algae to be aged for a predetermined period of time at a predetermined temperature while being kept in a sugar-
Wherein the aging temperature in the algae aging step (S210) is 10 ° C (° C) and the aging period is 30 days.
[5] The method of claim 1, wherein the preparation of the seasoning (S500) comprises: preparing and finishing the ingredient by washing, preparing a liquid seasoning and powdered seasoning,
Liquid sauce contains purified water, mixed soy sauce, modified soy sauce, syrup, fermented vinegar,
The powdered sauce contains red pepper powder and red pepper powder,
The method according to claim 1, wherein the raw materials include minced garlic, garlic, radish, onion, anchovy and ginger.
The method according to claim 1, wherein the sterilization step (S800)
A sterilizing water supply step (S810) in which heated sterilization water is supplied,
An immersion step (S820) in which seaweed is packed and immersed in sterilized water for a predetermined time,
And drying the packaged algae discharged from the sterilized water by wind (S830).
The method according to claim 5, wherein the temperature of the sterilized water is 98 ° C (° C) and the sterilization time is 20 minutes.

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