KR20190108343A - method of manufacturing seasoned laver using cordyceps militaris, phellinus linteus, glycyrrhiza glabra and salicoma herbacea, and thereof - Google Patents

Abstract

The present invention relates to seasoned laver using Cordyceps militaris and a method of manufacturing the same. The present invention, specifically, relates to a seasoned laver using Cordyceps militaris and a manufacturing method thereof, wherein a seasoning liquid, which is a mixture of concentrated solution of Cordyceps militaris, Phellinus linteus, Glycyrrhiza glabra and Salicornia europaea extracted by hot water, is applied to dry laver and primarily roasted while being dried. Then, seasoned laver is manufactured by roasting and drying the laver secondarily after applying seasoning oil, prepared by mixing corn oil, olive oil, sesame oil, perilla oil and rapeseed oil, to the primarily roasted laver. The seasoned laver is then cut to an appropriate size and a moisture absorbent such as silica gel is added, followed by moisture-proof packaging.

Description

Seasoning laver using cordyceps and its manufacturing method {method of manufacturing seasoned laver using cordyceps militaris, phellinus linteus, glycyrrhiza glabra and salicoma herbacea, and

The present invention relates to seasoned laver using Cordyceps sinensis and its manufacturing method, and more particularly, to wash the Cordyceps and Sichuan mushrooms, licorice and seaweed, cut to a predetermined size and dried, extracted with hot water and concentrated concentrated liquor and licorice A concentrated mixture was prepared by mixing the concentrate and the seaweed concentrate uniformly in a predetermined ratio as a seasoning liquid, and the seasoning liquid was applied to the surface of the dried laver and baked first, and mixed with jade oil, olive oil, sesame oil, perilla oil and rapeseed oil at a predetermined ratio. The present invention relates to a seasoning laver using a Cordyceps sinensis and a method for preparing the mixture while baking the second seasoning by applying the seasoning oil to the second roasted laver by mixing the mixture with seasoned oil.

Seaweed, commonly called Haitai, is a favorite food that has been widely used as a source of minerals, dietary fiber, seasoning sauce, and nutrition along with seaweed such as seaweed and kelp, and seaweed contains a large amount of protein, carotene, and vitamins. It contains a lot of minerals, such as A matrix and vitamin B complex, vitamin C and calcium, and is known as a particularly good food for preventing atherosclerosis, stroke and dizziness.

The processed laver products in Korea include dried laver dried with herbaceous seaweed, and seasoned laver baked with cooking oil and salt.

Conventional seasoned laver is processed seasoned with seasoning, salt, etc., after being treated with dried laver, which is insufficient to satisfy the needs of consumers seeking to improve living standards, enhance the level of food culture, and diversify. Therefore, the development of various ways of using seaweed is required.

Cordyceps militaris is an insect that lives in the body of insects in the winter, absorbs nutrients, and grows the fruiting body outside the insects in summer. Ascomycota, Claviccipitales, Clavicipitaceae, About 800 species are known in the world and about 80 species are collected and classified in Korea.

Cordyceps sinensis is one of the three main medicines of China along with ginseng and antler, and it is known as a elixir of bully and tonic. It has a large amount of functional indicator substance, cordycepin, and has been reported to be effective in enhancing immunity, suppressing aging, and recovering from fatigue. have.

Phellinus linteus grows like a semi-circle or horseshoe on top of a mulberry tree. It is well known to consumers due to its immune and anticancer effects. Especially, Beta-glycan, a major pharmacological ingredient in situational mushrooms, is a polysaccharide that activates the immune function of normal cells, inhibits the proliferation and recurrence of abnormal cells, and activates NK cells. It is reported to have strong anticancer activity.

The seaweed grows on the coast and absorbs various minerals such as calcium, magnesium, potassium, iron and phosphorus, as well as salt dissolved in seawater, and has a physiological growth. The salt in the seaweed is a high-quality salt that filters out toxins dissolved in seawater. The seaweed contains more minerals than any other food, especially as the treasure of minerals.

Looking at the effects of seaweed with reference to KFDA data, it is as follows.

The seaweed breaks down the stool and releases it out of the body to reduce weight, heal constipation, strengthen the heart, remove cholesterol and triglycerides in the blood and treat hypertension and hypotension at the same time. It is known to have pharmacological effects such as inhibiting growth.

Licorice (Glycyrrhiza glabra) is a dried perennial grass or straight root belonging to the legume and contains sweet glycyrrhizia, which is used in almost all Chinese medicines.

Glycirizine, the main component of licorice, is known to have pharmacological effects such as allergic dermatitis, chronic hepatitis, muscle relaxation, diuresis, and suppressing peptic ulcer. ) And antibacterial effects on flavonoids such as liquiritin have been reported.

In the present invention, by preparing a seasoning laver prepared by adding mushrooms, seaweed, licorice in addition to Cordyceps sinensis, the purpose of improving the flavor of laver and enhance the immunity, anti-aging, anti-cancer effect and its manufacturing method have.

Korean Laid-Open Patent Publication No. 2002-0060543 (published date, July 18, 2002) "The roasted laver and manufacturing method with the addition of seaweed powder" is attached sesame oil mixed with corn oil in a constant ratio through the oil supply device. The method of the present invention relates to roasting laver and a method of preparing the roasted laver by mixing the salt and the persimmon powder in a predetermined ratio through a powder feeding device and applying the roasted laver to the roasted seaweed. It is to use the seaweed powder in place of the salt.

The seaweed has a problem in that the seaweed powder is easily separated from the surface of the seaweed by attaching the seaweed powder to the surface of the seaweed-coated seaweed, and also the seaweed powder is lost and dirty because it is attached to the seaweed wrapping paper.

The present invention was made in order to solve the above problems, the purpose of which is a mushroom, salt and minerals having pharmacological action, such as Cordyceps sinensis, immune effect and anticancer effect, etc. A seaweed that contains abundant nutrients and a licorice composition that is effective for allergic dermatitis and chronic hepatitis, by applying seaweed to make seasoning laver to enhance flavor of seaweed and replenish various nutrients and pharmacological ingredients It is to provide a seasoning seaweed using the Cordyceps sinensis and a method for producing the seaweed.

Korean Laid-Open Patent Publication No. 2002-0060543, Publication Date, 2002.07,18)

An object of the present invention is to provide a seasoning laver using a concentrated solution by extracting the extracts of Cordyceps sinensis, situation mushroom, licorice, seaweed and the production method thereof.

Another object of the present invention is to add seasoning mushrooms, licorice and hamcho in addition to the main ingredient Cordyceps sinensis to produce seasoning laver, to enhance the flavor of laver and contains ingredients that have a pharmacological action such as immunity enhancement, anti-aging, anticancer effect Cordyceps sinensis and nutrients such as mushrooms and minerals, which have pharmacological effects such as immune and anticancer effects, are coated with seaweed and a mixture of licorice, which is effective for allergic dermatitis and chronic hepatitis, to improve the flavor of seaweed and various Seasoning laver using Cordyceps sinensis which can replenish nutrients and pharmacological ingredients and its manufacturing method.

Cordyceps sinensis, situation mushrooms, licorice, and persimmons are selected and washed, and then dried, respectively, cut into powders, pulverized, powdered, and mixed by adding 1 kg of purified water to 100 g of cordyceps, mixed with hot water, extracted and concentrated to cordyceps. Prepare a concentrate, add 1 kg of purified water to 100 g of the situation mushroom, mix, extract hot water and concentrate to prepare a concentrate mushroom concentrate, add 1 kg of purified water to 100 g of the licorice, mix, and then extract the hot water and concentrate the licorice concentrate. To prepare 100 g of the seaweed, add 1 kg of purified water, mix the mixture, and then add a predetermined amount of sea salt and purified water to the hot water extracted seaweed extract to extract the hot water and concentrate the mixed concentrate (hereinafter referred to as 'hamcho salt concentrate') Manufacture.

The Cordyceps sinensis concentrate, the situation mushroom concentrate, the licorice concentrate and the seaweed salt concentrate are mixed at a constant ratio to form a seasoning solution.

The seasoning liquid is applied to the dry laver put into the laver roasting machine and dried while first roasting.

Seasoning oil prepared by mixing jade pear oil, olive oil, sesame oil, perilla oil and rapeseed oil in a predetermined ratio is coated with the seasoning liquid and dried in a dried laver and dried.

The seasoning laver is cut to a suitable size and moisture-proof packaging.

At this time, by packaging with an absorbent or oxygen adsorbent, such as silica gel to enhance the quality stability of the product and seasoning laver using the finished Cordyceps sinensis is recommended to be stored refrigerated.

Cordyceps sinensis, the main ingredient used in the present invention, contains ingredients that have pharmacological effects such as anticancer effects and immunological effects, and situational mushrooms contain ingredients that have pharmacological effects, such as immune and anticancer effects, and seaweeds contain salts and minerals. It contains abundant nutrients and has the sweetness of licorice and is used in almost all herbal medicines. Especially, in the present invention, the effect of neutralizing the salty taste of seaweed with the sweetness of licorice to hide the salty characteristic of seaweed is seasoned using cordyceps of the present invention. It is a useful invention that will greatly help your health as you will eat laver as a side dish.

Figure 1 shows the seasoning laver using the Cordyceps sinensis of the present invention and the process of the production method.

Hereinafter, with reference to the accompanying drawings in detail step by step as follows.

In the following, in the following description of the present invention, if it is determined that a related description of known functions or configurations may obscure the gist of the present invention, the detailed description thereof will be omitted.

1 shows a seasoning laver using the Cordyceps sinensis of the present invention and a process according to the manufacturing method thereof,

The first step is to wash, dry, cut, pulverized Cordyceps sinensis powder (S10) and

The second step is to wash, dry, cut, pulverize the situation mushrooms (S20) and

The third step is the step of washing, drying, cutting and grinding licorice to powder (S30),

The fourth step is the step of washing, drying, cutting, pulverizing the grasswort (S40) and

The fifth step is to add purified water to the Cordyceps sinensis powder prepared in the first step (S10) to extract hot water and concentrate to prepare a Cordyceps sinensis concentrate (S50),

In a sixth step, by adding purified water to the situation mushroom powder prepared in the second step (S20), extracting and concentrating hot water to prepare a situation mushroom concentrate (S60);

In the seventh step, by adding purified water to the licorice powder prepared in the third step (S30) to extract hot water and concentrate to prepare a licorice concentrate (S70),

In the eighth step, the first hot water is extracted by adding purified water to the seaweed powder prepared in the fourth step (S40), followed by extracting and concentrating the second hot water by adding natural salt and purified water (hereinafter, referred to as 'sea salt salt concentrate'). Manufacturing step (S80),

The ninth step is the Cordyceps sinensis concentrate prepared in the fifth step (S50), the situation mushroom concentrate prepared in the sixth step (S60) and the licorice concentrate prepared in the seventh step (S70) and the eighth step (S80) Mixing the seaweed salt concentrate in a predetermined ratio to form a seasoning liquid (S90);

The tenth step is the step of applying the seasoning solution prepared in the ninth step (S90) to dry steam and drying while first baking (S10),

In the eleventh step, the seasoning liquid is applied to the seaweed in the tenth step (S10) and dried seasoned seaweed oil, olive oil, sesame oil, perilla oil and rapeseed oil are mixed in a predetermined ratio, and then dried while roasting as a second seasoning. Preparing laver (S110),

The twelfth step consists of cutting and seasoning the seasoning laver prepared in the eleventh step (S11) into a suitable size (S120).

First step: washing, drying, cutting, pulverizing the Cordyceps sinensis powder (S10);

Cordyceps sinensis is selected and washed, dried to below 5 ~ 7% of moisture content, cut into 3 ~ 4cm size in width and length respectively, and powdered into 150 ~ 200mesh by grinder.

At this time, when the cordyceps moisture content is more than 7%, and the size is more than 3 ~ 4cm in width, it is difficult to extract the cordyceps component and the yield is also reduced.

Second step: washing, drying, cutting and pulverizing the situation mushrooms (S20);

The mushrooms are sorted and washed, dried to less than 5 ~ 7% moisture content, cut into 3 ~ 4cm in width, length, and thickness, respectively, and powdered into 150 ~ 200mesh with a grinder.

Third step: washing, drying, cutting and grinding licorice to powder (S30);

Licorice is selected and washed, dried to less than 5 ~ 7% moisture content, cut into 3 ~ 4cm in width and length, respectively, and powdered into 150 ~ 200mesh with a grinder.

Fourth step: washing, drying, cutting, pulverizing the vinegar powder (S40);

The seaweeds are sorted and washed, dried to less than 5 ~ 7% moisture content, cut into 3 ~ 4cm in width and length, respectively, and powdered into 150 ~ 200mesh with a grinder.

Step 5: adding purified water to the Cordyceps sinensis powder prepared in the first step (S10) to extract hot water and concentrate to prepare a Cordyceps sinensis concentrate (S50);

Add 1 kg of purified water to 100 g of Cordyceps sinensis powder, extract the mixture by heating it at 70 to 80 ° C. for 1 to 2 hours, and prepare a Cordyceps sinensis concentrate having a concentration of 7 to 10% of the Cordyceps sinensis solid powder.

At this time, the heat extraction for 1-2 hours at a low temperature of 70 ~ 80 C is intended to prevent the pharmacologically active ingredient contained in Cordyceps sinensis volatilized or lost when heated extraction for more than 2 hours at a temperature of 80 C or more.

Step 6: adding purified water to the situation mushroom powder prepared in the second step (S20) to extract hot water and concentrate to prepare a situation mushroom concentrate (S60);

Add 1 kg of purified water to 100 g of the situation mushroom and heat-extract for 30 to 40 minutes at a low temperature of 70 to 80 ° C. to prepare a situation mushroom concentrate having a concentration of 7 to 10% of the mushroom powder. At this time, the short time heating extraction at low temperature is to prevent the pharmacologically active ingredients contained in the situation mushrooms from being volatilized or lost.

Step 7: adding purified water to the licorice powder prepared in the third step (S30) to extract hot water and concentrate to prepare a licorice concentrate (S70);

1 kg of purified water was added to 100 g of the licorice concentrate, and extracted by heating at 100 ° C. for 2 to 3 hours to prepare a licorice concentrate having a concentration of 7 to 10% of licorice solid powder by spraying.

Eighth step: adding purified water to the seaweed powder prepared in the fourth step (S40), adding natural salt extracted from primary hydrothermal water and purified water to extract the second hot water, and preparing a concentrated salt mixture containing the concentrated seaweed and natural salt (S80) );

1 g of purified water was added to 100 g of the seaweed powder prepared in the fourth step (S40), and 200 g of natural salt and 2 kg of purified water were added to the seaweed extract extracted by heating at 100 ° C. for 2 to 3 hours, followed by heating to 100 ° C. for 1 to 2 hours A mixture of saltwort salt concentrate is prepared to prepare a salt concentrate of 18-20 salts.

Step 9: The Cordyceps sinensis concentrate prepared in the fifth step (S50) and the situation mushroom concentrate prepared in the sixth step (S60) and the licorice concentrate prepared in the seventh step (S70) and the eighth step (S80) Preparing a seasoning liquid by blending the seaweed salt concentrate prepared in a predetermined ratio (S90);

The Cordyceps sinensis concentrate prepared in the fifth step to the eighth step: The situation mushroom concentrate: The licorice concentrate: The seaweed salt concentrate is uniformly mixed in a ratio of 50 ~ 55: 25 ~ 30: 20: 5 to prepare a seasoning solution. .

10th step: applying the seasoning liquid prepared in the ninth step (S90) to dry steam and drying while first baking (S10);

The seasoning liquid composed of the mixture of the Cordyceps sinensis concentrate, the situation mushroom concentrate, the licorice concentrate and the seaweed salt concentrate is applied to dry laver in a laver roasting machine and dried while roasting at 220-270 ° C. for 4-5 seconds. At this time, it is preferable that the seasoning liquid does not exceed 5-7g of dry laver 100g basis. When the seasoning liquid is applied 7g or more on the basis of 100g of the dried laver, the taste of the baked laver is too salty and the texture is crude, which leads to poor commerciality.

The eleventh step: in the tenth step (S10) by applying the seasoning liquid to the dried laver and roasted first, the seasoning oil formed by mixing jade pear oil, olive oil, sesame oil, or perilla oil, rapeseed oil in a predetermined ratio to the dried laver Applying to dried laver while baking and drying to prepare seasoning laver (S11);

The seasoning oil is 4 ~ 5g or less on the basis of 100g of dried laver, the composition ratio of seasoning oil is jade oil: olive oil: sesame oil: perilla oil: rapeseed oil is 60 to 65: 20: 10: 5: 5:

12th step: cutting and seasoning the seasoning laver prepared in the eleventh step (S11) to a predetermined size (S12);

Cut into appropriate size and put moisture absorbent such as silica gel and moisture proof packing.

Claims (10)

A first step of selecting and washing cordyceps sinensis, drying to less than 5 to 7% of moisture content, cutting them into 3-4 cm in width and length, respectively, and pulverizing them into 150-200 mesh with a grinder;
A second step of selecting and washing the situation mushrooms, drying the water content to 5-7% or less, cutting the horizontal, vertical and thickness to 3-4 cm in size and pulverizing it to 150-200mesh with a grinder;
A third step of selecting and washing licorice and drying it to a moisture content of 5-7% or less, cutting it into 3-4 cm in width and length, respectively, and powdering it into 150-200 mesh with a grinder;
A fourth step of selecting and washing the grasswort and drying it to a moisture content of 5-7% or less and pulverizing it to a size of 3-4 cm in width and length respectively;
Add 5 kg of purified water to 100 g of Cordyceps sinensis powder prepared in the first step, extract the mixture by heating for 1 to 2 hours at a low temperature of 70-80 ° C., and prepare a Cordyceps sinensis concentrate having a concentration of 7-10% of the Cordyceps sinensis solid powder by Spirei. Wow;
1 kg of purified water was added to 100 g of the mushroom mushroom powder prepared in the second step, followed by heat extraction for 30 to 40 minutes at a low temperature of 70 to 80 ° C., to prepare a mushroom mushroom concentrate having a concentration of 7 to 10% of the mushroom mushroom solid powder. With six steps;
Adding 7 kg of purified water to 100 g of the licorice powder prepared in the third step, extracting by heating at 100 ° C. for 2 to 3 hours, and preparing a licorice concentrate having a concentration of 7 to 10% of the licorice solid powder by spraying;
1 g of purified water was added to 100 g of the seaweed powder prepared in the fourth step, 200 g of natural salt and 2 kg of purified water were added to the extracted seaweed extract extracted at 100 ° C. for 2 to 3 hours, and then heated to 100 ° C. for 1 to 2 hours. An eighth step of preparing a saltwort salt concentrate having a salinity of 9 to 12% of the saltwort salt concentrate;
A ninth step of preparing the Cordyceps sinensis concentrate, the situation mushroom concentrate and the licorice concentrate prepared in the fifth to eighth steps;
A seasoning liquid composed of a mixture of the Cordyceps sinensis concentrate, the situation mushroom concentrate, the licorice concentrate and the seaweed salt concentrate, is applied to dry laver in a laver roasting machine, and is first baked at 220-270 ° C. for 4 to 5 seconds to dry. 10 steps;
The tenth step is to apply the seasoning liquid to the dried laver and to the first roasting dried seasoning laver to apply the seasoning oil prepared by mixing jade pear oil, olive oil, sesame oil, perilla oil and rapeseed oil and to dry the second season to dry seasoning laver 11 steps;
Seasoning laver using cordyceps and its manufacturing method comprising the twelfth step of cutting the seasoning laver prepared in the twelfth step into an appropriate size to put moisture absorbents such as silica gel. The method of claim 1,
Cordyceps sinensis concentrate prepared in the fifth to eighth step: situation mushroom concentrate: licorice concentrate: licorice concentrate is 50 ~ 55: 25 ~ 30: 20: 5, Cordyceps sinensis, characterized in that to prepare a seasoning solution Method of manufacturing seasoned seaweed using. The method of claim 1,
The seasoning oil prepared in the eleventh step is jade oil: olive oil: sesame oil: perilla oil: rapeseed oil 60 to 65: 20: 10: 5 method for producing seasoning laver using cordyceps. The method according to claim 1 and 2,
The seasoning solution is seasoned seaweed using Cordyceps sinensis, characterized in that 5 ~ 7g on the basis of 100g dry seaweed. The method according to claim 1 and 3,
Seasoned oil is seasoned seaweed using cordyceps, which is characterized by mixing two or more of jade oil, olive oil, sesame oil, perilla oil and rapeseed oil. The method according to claim 1 and 3,
Seasoning oil is a method for producing seasoning laver using Cordyceps sinensis, characterized in that 4 ~ 5g on the basis of 100g of dried laver. Seasoned seaweed using Cordyceps sinensis prepared by the manufacturing method of claim 1. Seasoned seaweed using Cordyceps sinensis prepared by the method of claim 1 and 2. Seasoned seaweed using Cordyceps sinensis prepared by the manufacturing method of claim 1. Seasoned seaweed using Cordyceps sinensis prepared by the manufacturing method of claim 1 and claim 4.

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