KR20200072442A - Laver spread manufactuting nethod - Google Patents

Abstract

Provided is a method for producing a laver spread including a flavor enhancing material. The method includes: a pretreatment step of crushing and mincing laver; a first heat treatment step of adding 1 to 10 parts by weight of purified water and a seasoning base to 100 parts by weight of the pre-treated laver and heating the same at a temperature range of 90 to 100°C while stirring; a second heat treatment step of adding 1 to parts by weight of a flavor enhancing material and 1 to 10 parts by weight of a preservation material each to 100 parts by weight of the pre-treated laver blended with the seasoning base, and heating the same at a temperature of 90 to 100°C while stirring; and a third heat treatment step of adding a cured material to the laver which is mixed with the flavor enhancing material, the preservation material, and the seasoning base, and heat-treating the mixture at a temperature range of 90 to 100°C while stirring.

Description

Manufacturing method of Kim Spread {LAVER SPREAD MANUFACTUTING NETHOD}

The present invention relates to a method of manufacturing a seaweed spread, and more particularly, to a method of manufacturing a seaweed spread comprising a flavor enhancing material that is provided in a spread form that is easy to consume and enriches the flavor and taste of seaweed.

Laver is also known as Haitai, the scientific name is Porphyra Tenera, and the main distribution area is East Asia, such as Korea, Japan, and China. This seaweed is a seaweed plant that reproduces plankton as a staple in seawater, and recently, artificial demand has been excessively cultivated as the demand for food increases. The types of seaweed that are cultured in this way are mainly sesame seeds and radiated patterned seaweed. For aquaculture, materials for attaching each spore in the fall (for example, a net made of synthetic fiber called Haitai mesh) are installed in the sea. It is drawn and cultured.

These seaweeds contain about 30% to 40% of amino acids and proteins, which are carbohydrates, and other agar. In addition, it contains nutrients such as hemicellulose, sorbitol, and dulcitol. In addition, it contains a lot of essential amino acid components such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and is used as a main source of vitamin A due to its high content of mineral and carotene components. In particular, Kim has a unique taste and aroma and contains a large amount of porphyran, which has the effect of improving hyperlipidemia. Other oligopeptides (oilgopeptide), amines (amine), betaine (betaine), aminosulfonic acid (aminosulfonic acid), nucleic acid-related compounds, and other proteins, such as rich in nutrients can be used as a health food .

The highest content of seaweed is saccharide, consisting of skeletal polysaccharides forming the cell wall and intercellular filling polysaccharides filling the cells. The skeletal polysaccharide is composed of hemicellulose composed of β-1,4 mannan and β-1,3 xylan, and the intercellular cells are composed of water-soluble acidic polysaccharide, porphyran. The porphyran and hemicellulose contained in seaweed are very good functional food materials such as immune-enhancing, anti-obesity, and intestinal effects as dietary heart oil, so it is expected to improve blood cholesterol.

However, these polysaccharides have not been commercialized to date, although they have excellent functionality and have little molecular properties, high viscosity, and low solubility, and little research has been conducted on physical properties and applied research for mass production. Therefore, research on the mass production of functional materials with excellent cholesterol-reducing action and food processing suitability from seaweed is very necessary to improve the availability of seaweed.

In addition, taurine, which is known to lower cholesterol that causes arteriosclerosis and help the liver, has high levels of taurine (1%) similar to oysters in natural products. Therefore, since it contains a large amount of functional substances such as polysaccharides and taurine, which have excellent cholesterol-improving effects, it is considered that a study to increase the utilization value as a food material by jamming seaweed kimchi will be helpful in improving the usability and added value of Kim.

In the past, the method of manufacturing the product of the seaweed is not only limited to the simple processing form, but has been limited to consumption for side dishes and snacks in Korea, where rice is a staple food for a long time. In recent years, the eating habits have been improved and westernized, and since bread and the like have been widely used as meal replacements, there is a further need for using seaweed containing high nutritional ingredients through the development of prototypes in the form of seaweed spread. Therefore, compared to the traditional method of using dried seaweed or seaweed powder, it is necessary to develop a processed seaweed product that can be easily and conveniently consumed along with various other types of food such as rice, bread, and meat sauce, and can be stored and distributed for a long time. .

In addition, it is necessary to develop seaweed processed products with various flavors in order to promote the consumption of processed products and increase accessibility.

The present invention has been devised to solve the above problems, and has an object to provide a method for manufacturing a Kim Spread processed in a spread form and including a flavor enhancer.

According to various embodiments of the present invention, a method for manufacturing a seaweed spread includes a pretreatment step of crushing and crushing seaweed; A first heat treatment step in which purified water and seasoning base are added to 1 to 10 parts by weight of 100 parts by weight of the pretreated seaweed and heated at 90 to 100°C while stirring; A second heat treatment step of adding 1 to 10 parts by weight of each of 100 parts by weight of the pre-treated seaweed enhancer and preservative to the seasoned base blended mixture and stirring while heating at 90 to 100°C; And a third heat treatment step of adding a curing material to the mixture of the flavor enhancer, the preservative and the seasoning base, and heating the mixture in a temperature range of 90 to 100°C while stirring, wherein the flavor enhancer is kelp, pepper Or it may include any of citron.

According to the present invention as described above, it has various effects as follows.

Since the present invention is processed in the form of a spread such as jam, it can be consumed by simply drying it and eating it with food, such as bread, away from being consumed with rice, and can be easily consumed by children and the elderly.

In addition, since it can be applied to various foods as it is processed into a spread form, it has an effect of contributing to export to various countries with different food cultures.

In addition, it is possible to increase the accessibility of the processed products by flavor enhancer that can feel various flavors.

1 is a flow chart showing a method of manufacturing a Kim spread according to an embodiment of the present invention.

Hereinafter, various embodiments of the present invention will be described in detail with reference to the accompanying drawings. In addition, in describing embodiments of the present invention, when it is determined that detailed descriptions of related known functions or configurations may unnecessarily obscure the subject matter of the present invention, detailed descriptions thereof will be omitted. In addition, terms to be described later are terms defined in consideration of the functions of the present invention, which may vary according to a user's or operator's intention or practice. Therefore, the definition should be made based on the contents throughout this specification.

The preferred embodiments of the present invention will be described with reference to the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but may be implemented in various different forms, and only the present embodiments allow the disclosure of the present invention to be complete and the scope of the invention to those skilled in the art. It is provided to inform you.

Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used as meanings commonly understood by those skilled in the art to which the present invention pertains. In addition, terms defined in the commonly used dictionary are not ideally or excessively interpreted unless specifically defined.

The terminology used herein is for describing the embodiments and is not intended to limit the present invention. In the present specification, the singular form also includes the plural form unless otherwise specified in the phrase. As used herein, “comprises” and/or “comprising” does not exclude the presence or addition of one or more other components other than the components mentioned.

1 is a flow chart showing a method of manufacturing a Kim spread according to an embodiment of the present invention.

Referring to FIG. 1, in one embodiment, in step 11, a pretreatment process of crushing and crushing seaweed may be performed.

In one embodiment, the seaweed may include at least one of raw seaweed, dried seaweed or roasted seaweed, and frozen seaweed is thawed in air or running water of 10° C. or less, preferably 0-10° C. Used as a raw material. When using dried seaweed or roasted seaweed as a raw material, one that has been immersed in water and restored to its original state can be used as raw seaweed.

In one embodiment, although not shown in the drawings, washing, desalination and dehydration processes may be further added.

For example, during the washing process, foreign substances in the seaweed are removed using purified water. In this case, as an example of the purified water, 10° C. or less, preferably 0 to 10° C., tap water or potable ground water may be used.

For example, in the desalination process, a desalination process to remove salt by immersing in purified water for a predetermined time may be performed.

For example, in the dehydration process, the surface moisture of the kimjo body is removed by compression dehydration using a filter cloth or dehydration with a centrifugal dehydrator.

In one embodiment, a coarse crushing process may be performed to pulverize to a particle size of 50 mesh or more using a general grain grinder, and a process of finely pulverizing the gold powder obtained in the coarse crushing process to a particle size of 90 to 100 mesh may be performed. have.

In one embodiment, in step 12, a first heat treatment step of adding purified water and seasoning base to the pretreated seaweed and heating while stirring may be performed. For example, 1 to 10 parts by weight of purified water and seasoning base may be added to 100 parts by weight of the pretreated seaweed to the pretreated seaweed, and heat treated at a temperature range of 90 to 100°C while stirring.

For example, the seasoning base may be a general seasoning mixture, for example, soy sauce, starch syrup, sugar, glucose fructose sugar seasoning (sodium L-glutamate, sodium acetate, 5'-sodium inosinate, disodium succinate), reduced syrup, Oligosaccharides and fructose (natural sweeteners).

For example, the first heat treatment process may be a process of inducing destruction of the decomposing enzyme of the raw material through a blending process through heating together with the seasoning base. Therefore, the seaweed can be heat treated to induce destruction of the degrading enzyme of seaweed in a temperature range of 90 to 100°C.

In one embodiment, in step 13, a second heat treatment step may be performed in which a seasoning base is blended with a flavor enhancer and a preservative, and heated while stirring. For example, 1 to 10 parts by weight of each of 100 parts by weight of the pre-treated seaweed enhancer and a preservative may be added to the seasoning base blended seaweed, followed by heating at a temperature range of 90 to 100°C while stirring.

Flavor enhancing material according to an embodiment of the present invention may be a seasonal flavor and a special extract, for example, may be at least one of kelp extract, red pepper (eg, cheonyang pepper) extract, citron extract.

Flavor enhancing material according to another embodiment of the present invention may be a mixture comprising at least one of the fruit extract, sea grape extract, sea cucumber extract and spirulina extract.

The above-described mixture may be prepared by mixing at least one of the fruit extract, sea grape extract, sea cucumber extract and spirulina extract with water and pulverizing with a blender.

Choli fruit extract helps to suppress the production of melanin, and is an additive that can catch the peculiar smell of seaweed.

Sea grape extract (Kuribezter) is a green algae of the green algae (Caulerpa). It is native to deep seas and in tropical waters with high temperatures. It absorbs minerals, vitamins, etc., and is extracted from growing sea grapes. Sea grape extract is alkaline, and contains minerals, vitamins, dietary fiber, alginic acid, etc. to suppress the fishy peculiar fishy taste and help increase texture.

Sea cucumber extract contains amino acids such as cysteine, histidine, and lysine, iron (Fe), phosphorus (P), and taurine, which promotes digestion and dissolves gallstones. And by strengthening the detoxification function of the liver can reduce the rise in cholesterol caused by food intake.

In addition, sea cucumber extract contains chondroitin, a form of mucopolysaccharide. Chondroitin accumulates moisture and nutrients, so it can preserve nutrients that can be lost during the product's distribution process for a long time.

Spirulina extract extracted from Spirulina platensis contains over 50 essential nutrients, including five essential nutrients, protein, phosphorus, fat, vitamins and minerals, as well as powerful natural antioxidant SOD (Super oxide dismutase). It is effective in antioxidant activity and blood cholesterol improvement.

According to an embodiment of the present invention, 5 to 10 parts by weight of heat-sensitive fruit extract, 20 to 25 parts by weight of sea photo extract, 10 to 15 parts by weight of sea cucumber extract and 3 to 5 parts by weight of spirulina extract are mixed with respect to 100 parts by weight of water A mixture is prepared, and the mixture is aged at 12° C. for 144 hours to produce a flavor enhancer.

The preservation material according to an embodiment of the present invention may be an antioxidant or a preservative to prevent corruption and the like in the distribution process.

According to another embodiment of the present invention, the dried silkworm in the form of a powder lyophilized as a preservative material, may be a mixture comprising at least one of cordyceps and male moth powder. The preservation material in the form of a mixture serves as an antioxidant, and thus it is possible to achieve an effect of preventing the phenomenon of deterioration in quality due to color change or taste change during distribution and storage of the final product.

The above-mentioned dried silkworm, a mixture comprising at least one of Cordyceps sinensis and male moth powder may be added in a proportion of 1 to 5 parts by weight with respect to 100 parts by weight of the pretreated seaweed.

The preservation material according to another embodiment of the present invention may be an extract of epidermis extracted from epithelium that refers to the root bark parts of plants of the same genus, such as mulberry, mountain peak, and tree.

Flavoroids, which are hypotensive blood pressure extracts, are the main component, and have antibacterial effects that inhibit bacteria that may occur during storage and distribution of the final product.

In one embodiment, the amount of the seasoning base and the flavor enhancer can be adjusted so that the sugar spread of the Kim Spread is 38 to 40 brix and the salinity is 3.7 to 4.7. Therefore, when kelp with high salinity is used as a flavor enhancer, it can be added by adjusting salinity in the seasoning base, and when a large amount of sugar is used as a flavor enhancer, it can be added by adjusting sugar content in the seasoning base.

In an embodiment, in step 14, a third heat treatment step may be performed in which a flavor enhancer, a preservative, and a seasoning base are blended with a cured material and heated while stirring.

For example, the cured material may be a material for controlling the viscosity specific to the seaweed spread, for example, a seaweed processing material (eg, tamarind gum, agar). The cured material can determine the viscosity of the final product of Kim Spread.

For example, when the hardening material contains agar, MSG may be mixed with the agar in the third heat treatment step, and then the flavor enhancer, the preservative, and the seasoning base may be added to the blended seaweed. That is, a material in which agar and MSG are mixed can be used as a curing material.

In one embodiment, in the first heat treatment to the third heat treatment step, the heat treatment is continuously performed, and the total heat treatment time may be about 30 minutes.

In one embodiment, in step 15, after the third heat treatment step, the step of cooling the mixture of the cured seaweed to 70° C., adding gimyang and stirring may be performed.

In addition, although not shown in the drawings, the step of cooling the final blended and heated seaweed spread may be further performed, and is cooled to 30° C. or less, preferably 10 to 30° C.

Although not shown in the drawing, a process of aging the resulting Kim Spread at a predetermined time and temperature after all of the above steps may be further performed.

Although not shown in the drawing, a step of heat sterilizing the generated Kim Spread after all the above steps may be further added. That is, in the above steps, bacteria that have penetrated through air or moisture can be finally removed.

According to various embodiments of the present invention, a method for manufacturing a seaweed spread includes a pretreatment step of crushing and crushing seaweed; A first heat treatment step in which purified water and seasoning base are added to 1 to 10 parts by weight of 100 parts by weight of the pretreated seaweed and heated at 90 to 100°C while stirring; A second heat treatment step of adding 1 to 10 parts by weight of each of 100 parts by weight of the pre-treated seaweed enhancer and preservative to the seasoned base blended mixture and stirring while heating at 90 to 100°C; And a third heat treatment step of adding a curing material to the mixture of the flavor enhancer, the preservative and the seasoning base, and heating the mixture in a temperature range of 90 to 100°C while stirring, wherein the flavor enhancer is kelp, pepper Or it may include any of citron.

According to various embodiments, the first heat treatment to the third heat treatment step may be performed continuously at a temperature of about 95°C for 30 minutes.

According to various embodiments, after the third heat treatment step, the step of cooling the mixture of the hardened material to 70° C., adding gimyang, and stirring may further be included.

According to various embodiments, the hardening material may include agar, and MSG may be mixed with the agar in the third heat treatment step, and then added to the seaweed in which the flavor enhancing material, the preservative material, and the seasoning base are combined.

According to various embodiments, the input amount of the seasoning base and the flavor enhancer may be adjusted such that the sugar spread of the Kim Spread is 38 to 40 brix and the salinity is 3.7 to 4.7.

Therefore, the spirit of the present invention is not limited to the above-described embodiments, and should not be determined, and all claims that are equally or equivalently modified with the claims as described below belong to the scope of the spirit of the present invention. will be.

Claims (8)

Pre-treatment step of crushing and crushing seaweed;
A first heat treatment step in which purified water and seasoning base are added to 1 to 10 parts by weight based on 100 parts by weight of the pretreated seaweed and heated in a temperature range of 90 to 100°C while stirring;
A second heat treatment step of adding 1 to 10 parts by weight to 100 parts by weight of each of the pre-treated seaweed enhancers and preservatives to the seasoned base blended mixture and stirring while heating at a temperature range of 90 to 100°C; And
Method for producing a Kim Spread comprising a third heat treatment step of heat treatment in a temperature range of 90 to 100 ℃ while adding a hardening material to the mixture of the flavor enhancer, the preservative and the seasoning base while stirring. According to claim 1,
The flavor enhancer,
A method of manufacturing a seaweed spread comprising at least one of kelp, red pepper, and citron. According to claim 1,
The flavor enhancer,
Containing at least one of 꽈ri fruit extract, sea grape extract, sea cucumber extract and spirulina extract,
5 to 10 parts by weight of the Chorri fruit extract, 20 to 25 parts by weight of the sea grape extract, 10 to 15 parts by weight of the sea cucumber extract and 3 to 5 parts by weight of the Spirulina extract are mixed with respect to 100 parts by weight of water, and the mixture is 12 Kim spread manufacturing method, characterized in that aged at 144 hours at ℃. According to claim 1,
The preservative,
A method of manufacturing a Kim Spread, characterized in that the dried silkworm in the form of freeze-dried powder, a mixture comprising at least one of Cordyceps sinensis and male moth powders, or an extract of an extract from at least one of the mulberry, mountain peak, and sangnokpi. According to claim 1,
The first heat treatment to the third heat treatment step, characterized in that for 30 minutes continuously carried out at a temperature of around 95 ℃ Kim spread manufacturing method. According to claim 1,
After the third heat treatment step, the method of manufacturing a Kim Spread, characterized in that it further comprises the step of cooling the mixture of the hardened material to 70° C. and adding and agitating Kim Hyang. According to claim 1,
The cured material includes agar,
In the third heat treatment step, a mixture of MSG in the agar, wherein the flavor enhancer, the preservative and the seasoning base is added to the seaweed Kim Kim manufacturing method characterized in that the mixture. The method according to claim 1, wherein the amount of the seasoning base and the flavor enhancer is adjusted so that the sugar spread has a sugar content of 38 to 40 brix and a salt of 3.7 to 4.7.

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