KR20200119506A - Method of measuring weight of laver using image sensing and laver - Google Patents

Abstract

The present invention relates to a method for measuring the weight of a laver using image sensing and the laver manufactured by using the same. The method for measuring the weight of laver using image sensing according to the present invention comprises: a washing step of cutting laver raw weeds and washing the same while mixing the same with fresh water; a wet laver manufacturing step of manufacturing wet laver in which laver raw weeds cut through the washing step are mixed with fresh water; a subdividing step of subdividing and dividing the wet laver into a laver bed for drying in a predetermined size according to a predetermined range; and an image analyzing step of spreading the subdivided wet laver to a predetermined area on the laver bed for drying, taking a picture of the spread laver, and analyzing the photographed image to predict the weight value of the dried laver.

Description

Method for measuring the weight of laver using image sensing and laver manufactured using the same {METHOD OF MEASURING WEIGHT OF LAVER USING IMAGE SENSING AND LAVER}

The present invention relates to a method for measuring the weight of laver using image sensing, and to a laver manufactured using the same. In general, laver is sold based on the number of produced laver, not the total weight, so it is very important that the weight of laver that is spread and processed within the manufacturing process is within a certain range. Accordingly, the present invention provides a method for measuring the weight of laver using image sensing that allows you to quickly determine whether or not the laver spread to a predetermined size has a weight value within a certain range before drying laver in the laver production stage. Through this, the production efficiency of laver can be greatly improved, and more standardized laver can be provided.

Kim is also known as Haetae, Haeui, and Gamtae. It is a red algae algae that grows in the shape of moss on rocks in the water, but most of them are now farmed. Good laver is black and glossy, has a high scent and turns turquoise when roasted. This is because the red pigment called phycoerythrin turns into blue phycocyan.

The raw seaweed has a black purple color, because it contains green chlorophyll and red phycoerythrin. When roasting, it fades and turns turquoise, giving it a good aroma and taste.

The raw laver is produced from October to April every year, and it changes easily after harvesting and is usually processed directly into dried laver. When the plant is changed, it becomes reddish, and in this state, the pigment protein contained in the plant is lost and cannot be used. Laver is usually made into dried laver by collecting raw herbs (fresh herbs), washing, removing foreign substances, crushing (shredding), and then molding and drying in a laver or balsam. Most of the dried laver is distributed as it is or in the form of seasoned laver with cooking oil, sesame oil, and sodium added. Seasoned laver is used as a side dish, and dried laver is also difficult to have other uses in most cases, such as gimbap or grilled and eaten as a side dish. In addition, dried laver is difficult to use for other purposes due to its unique texture and moldability, and it is difficult to be preferred because foreign bodies feel in the texture when mixed with other foods.

In order to produce the dried laver, the raw laver of laver is washed to make a mixture of water and laver, and the dried laver is divided into a certain weight and spread to a certain size.

In addition, dried laver is sold as a longevity of laver delivered to a certain size. In other words, it is important to produce dry laver with a certain density, because prices are not based on the total weight of laver. When the thickness of laver having a high density exceeding a certain range, that is, dried laver becomes too thick, the problem of increasing the production cost is a problem of loss of marketability due to deterioration of the texture, and laver having a low density beyond a certain range, that is, dried laver If the thickness of the laver is too low, there is a problem that there is no marketability because the shape of the laver itself is not made.

However, since the origin of laver is not a standardized product, there is a problem that the density of dried laver is not maintained even if dried laver is produced by the same process according to the time of production and region.

Therefore, the current process of producing dried laver has a problem in that the density of the dried laver produced cannot be known until a cycle in which the dried laver is produced by subdividing the water laver into a certain weight. Accordingly, after the first dried laver is produced from the dried laver, dried laver is produced by evaluating the density of the produced dried laver and controlling the small amount of the dried laver.

In the case of the above method, one cycle must go through the drying process of laver until dry laver having an appropriate density range is produced, but due to the nature of the laver production process operated as a mass production process, until the proper density of dried laver is met. Since the amount of laver produced reaches thousands to tens of thousands of sheets, there is a problem that the dried laver of the thousands to tens of thousands of sheets becomes defective.

Accordingly, there is a need for a method that enables the production of dried laver to be predicted before the drying step proceeds in the subdividing step of the water laver.

In relation to the prior art, as in the prior art 1 (KR 10-2014-0109632 A), it indicates the drying step of laver or the use step of the produced laver, or as in the prior art 2 (KR 10-2001-0069747 A). It only presents a method of manufacturing seasoned laver.

The prior art as described above has a clear difference from the present invention in the problem to be recognized, that is, the problem to be recognized itself. Accordingly, there is a problem that the problem recognized in the present invention cannot be solved with the problem solving principle of the prior art.

KR 10-2014-0109632 A KR 10- 2001-0069747 A

An object of the present invention is to provide a method for measuring the weight of laver using image sensing that enables the quantitative density of bite laver to be measured.

An object of the present invention is to be able to predict whether the density of the produced dried laver falls within the standard range of the dried laver by measuring the weight of the water laver made from the raw laver that cannot be standardized in the step of manufacturing dried laver. .

An object of the present invention is to produce dried laver by making it possible to check whether the density of dried laver falls within the standard range before one cycle of manufacturing dried laver is completed using the method for measuring the weight of laver using the image sensing. This is to reduce defective products of dried laver, that is, dry laver that is outside the standard range that was essential in the process.

An object of the present invention is to provide a dried seaweed standardized in more detail by using the method for measuring the weight of seaweed using the image sensing.

In order to achieve the above object, a method for measuring the weight of laver using image sensing according to an exemplary embodiment of the present invention includes a washing step of slicing and washing the raw laver while mixing it with fresh water; Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed cut through the washing step; A subdividing step of subdividing and dividing the bite into drying feet in a predetermined size according to a predetermined range; And an image analysis step of spreading the subdivided seaweed to a predetermined area on the drying foot, taking a picture of the spread seaweed, and analyzing the captured image to predict the weight value of the dried seaweed.

In the method for measuring the weight of seaweed using the image sensing, the image analysis step may be to analyze a plurality of images photographed while varying the color and illuminance of the lighting.

In the method for measuring the weight of laver using the image sensing, the subdividing step may be to adjust the amount of subdivision by adjusting a time for opening and closing the discharge valve of the tank containing the water.

In the method of measuring the weight of seaweed using the image sensing, further comprising a subdivision adjustment step of adjusting the amount of subdivision by adjusting a time for opening and closing the valve in the tank containing the water based on the predicted value in the image analysis step It can be.

In the method for measuring the weight of laver using the image sensing, after the image analysis step, when the dried laver produced through the drying step is less than a predetermined weight range, a laver composition containing laver and hearing is additionally applied. And it may be to further include a correction step.

In the method for measuring the weight of seaweed using the image sensing, the subdividing step is divided into a certain range according to a predetermined range according to the density value of the seaweed estimated in the estimation step of estimating the density of seaweed contained in the seaweed in the tank. It can be.

Dry laver according to another exemplary embodiment of the present invention may be manufactured using the method for measuring the weight of laver using the image sensing.

Seasoned laver according to another exemplary embodiment of the present invention may be prepared using the method for measuring the weight of laver using the image sensing.

Hereinafter, the present invention will be described in more detail.

A method for measuring the weight of laver using image sensing according to an exemplary embodiment of the present invention includes a washing step of slicing the raw laver and washing it while mixing it with fresh water; Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed cut through the washing step; A subdividing step of subdividing and dividing the bite into drying feet in a predetermined size according to a predetermined range; And an image analysis step of spreading the subdivided seaweed to a predetermined area on the drying foot, taking a picture of the spread seaweed, and analyzing the captured image to predict the weight value of the dried seaweed.

The washing step refers to a step of washing or washing and sterilizing the raw laver using fresh water in a state in which the raw laver and brine are mixed, while the salt water and fresh water are mixed by the use of the fresh water.

Water laver in the present invention refers to a state in which the raw material of shredded laver and fresh water are mixed. Therefore, the water laver manufacturing step means that the washing step is completed to create a state in which the raw laver and fresh water are mixed.

Preferably, the method for measuring the weight of seaweed using the image sensing comprises: after the water production step, the water seaweed weight measurement step of measuring the weight of the seaweed in the tank; In the measuring step, it may further include an estimation step of estimating the density of the seaweed contained in the seaweed in the tank.

Through the measurement of the weight, the weight of the seaweed contained in the water seaweed may be measured.

The step of measuring the weight of the seaweed refers to measuring the weight of the seaweed filled to a certain volume in the tank, and the weight and density of seaweed contained in the seaweed may be measured by measuring the total volume and weight of the seaweed filled in the tank. have. Based on the measured value, it is possible to predict the weight of the dried seaweed produced according to the subdivided size of the dried seaweed or the area spread on the dry seaweed.

Currently, the production process of laver is subdividing the water vapor contained in the tank according to the rule of thumb. It is determined whether the water vapor that is subdivided on the drying feet is dried and finally made into dried laver having a density enough to be sold as a product. In order to confirm, it can be known only after the subdivision step to the drying step is completed. In this case, there is a problem that considerable time and energy are consumed to proceed to the drying step. Therefore, if the amount of seaweed is incorrectly determined in the beginning, the amount of seaweed that cannot be sold as a product ranges from thousands to tens of thousands of sheets.

Accordingly, the above problem can be solved when the density of the dried laver is finally estimated by estimating the density of laver contained in the laver according to the weighing and estimating step.

Preferably, the mass of seaweed contained in the water seaweed may be calculated and estimated by the following [Equation 1].

[Equation 1]

(In Equation 1 above, W _A is the weight of laver in the tank [based on dry laver], x is the standard specific gravity of dry laver, y is the specific gravity of fresh water depending on the water temperature, U is the total volume of water in the tank, T is the tank It's the total mass of my bite.)

In addition, the mass value of one dried laver prepared by drying based on the estimated mass of dried laver in the tank containing the water laver of [Equation 1] can be estimated through [Equation 2] below.

[Equation 2]

(In Equation 2, S is the estimated mass of one dry laver after the drying step is completed, N is the correction variable determined from 0.87 to 1.24, M is the standard area of dry laver, and R is the standard thickness of dry laver.)

In the case of [Equation 1] and [Equation 2] above, the total volume and mass of the water laver in the tank may be measured to measure the weight of one dried laver finally produced.

In addition, the variable is a value obtained by comparing the mass and the estimated value of one actually completed dried laver 100 times, and in the case of [Equation 2], the error range does not exceed the variable N. In addition, an error in the weight value of actually produced dried laver may be eliminated by adjusting the variable value of N through a correction step to be described later.

The subdividing step may be subdividing the amount of dried laver in a tank containing water according to a predetermined range based on the density of laver estimated in the estimation step. In addition, the present invention is not limited thereto, and the criteria and methods for subdividing dried laver are defined as including all methods that can be used by those with ordinary knowledge in the relevant field.

For example, it may be subdivided by adjusting the time interval for opening and closing the discharge valve of the tank containing steam. However, it is not limited thereto. In addition, the time interval for adjusting the discharge valve is intended to include all ranges that can be used by those of ordinary skill in the relevant field.

Drying feet in the present invention refers to the use of water laver to unfold and dry, and it is defined as including all forms that can be used by those of ordinary skill in the relevant field, regardless of the form of cardboard or mold.

In the method for measuring the weight of seaweed using the image sensing, the subdividing step adjusts the amount of subdivision by adjusting the time for opening and closing the discharge valve of the tank containing the water based on the density value of the water seam estimated in the estimation step. It can be.

In the method for measuring the weight of laver using the image sensing, it may further include an estimation correction step of predicting the weight of dried laver produced when drying by measuring the weight of laver spread on a drying foot after the subdividing step. have.

In the estimation correction step, a correction value may be applied by adjusting the value of the variable N in [Equation 2].

In the method of measuring the weight of laver, it may further include a subdivision adjustment step of re-adjusting a time when the discharge valve of the tank is opened and closed in the subdividing step based on the weight value of dry seaweed predicted in the estimated correction step. have.

The subdivision adjustment step may be corrected by adjusting the subdivision amount by reflecting it in the variable N of [Equation 2].

In the method for measuring the weight of seaweed using the image sensing, the image analysis step may be to analyze a plurality of images photographed while varying the color and illuminance of the lighting.

In the method for measuring the weight of laver using the image sensing, the subdividing step may be to adjust the amount of subdivision by adjusting a time for opening and closing the discharge valve of the tank containing the water.

In the image analysis step, the photographed seaweed spread on the drying feet is photographed and the photographed image is divided into fixed pixel divisions, the illuminance of each pixel value is expressed as an index, and each pixel value is added and averaged by the total number of pixels, and the corresponding numerical value and The weight of dried laver produced through the actual drying step is compared and reflected in the variable N. According to the image analysis step, the variable N may be adjusted so that the estimated value almost coincides with the weight value of actually produced dried laver.

Preferably, in the image analysis step, a first image is photographed by irradiating blue light, a second image is photographed by irradiating yellow light, and a third image is photographed by irradiating red light while spreading to a predetermined area on the drying foot. And, after generating a fourth image by infrared imaging, the average pixel illuminance value of the first image, the average pixel illuminance value of the second image, the average pixel illuminance value of the third image, and the pixel illuminance of the fourth image It may be to determine the variable N in [Equation 2] by applying the average value.

In general, no single species of laver plant grows in laver farms, so harvested laver plants have a difference in their ratio, and various types of laver plants are mixed. Since the raw laver has a difference in color and a difference in actual thickness, it is a major cause of an error in the predicted value for the weight of dried laver.

Therefore, in the case of the image analysis step in the above range, the variable N may be adjusted to predict the weight of seaweed that is almost close to the actual weight of dried seaweed.

More preferably, in the image analysis step, the first image is photographed by irradiating blue light while it is spread to a predetermined area on the drying foot, a second image is photographed by irradiating yellow light, and a third image is irradiated with red light. After taking an image and generating a fourth image by infrared imaging, a first illuminance value that is an average pixel illuminance value of the first image, a second illuminance value that is an average pixel illuminance value of the second image, and a pixel of the third image A third illuminance value, which is an average illuminance value, and a fourth illuminance value, which is an average pixel illuminance value of the fourth image, may be calculated, and a variable N of [Equation 2] may be determined according to [Equation 3] below.

[Equation 3]

(In Equation 3, a is a weight of 0.4 to 0.5, b is a weight of 0.1 to 0.2, c is a weight of 0.2 to 0.3, d is a weight of 0.05 to 0.15, H is a first illuminance value, B is a second illuminance value, Q is the third illuminance value, K is the fourth illuminance value, F is the illuminance value measured by the photographed image of the dry feet without steam, E is the correction constant 0.131, and P is converted and determined based on the pixel value of the photographed image. 0.8 to 1.2)

In Equation 3, the weight for each of the first to fourth illuminance values is a value derived by inversely estimating the error range compared to the dried laver actually dried in the image analysis step, and in the case of the above range, the error by adjusting the variable N Since the value is significantly reduced, it is possible to estimate a value that closely matches the weight value of the dried laver produced.

In Equation 3, F is an illuminance value measured from an image obtained by photographing only the drying foot without steam, and may be photographed and measured in white light or red light.

In Equation 3, the correction constant E is a value obtained by repeatedly comparing the weight of dried laver produced through the actual drying step with the estimated value. If F is applied to the roughness value of the laver, and the correction constant E is included, The estimated weight error can be greatly reduced.

In Equation 3, P may be determined in the range of 0.8 to 1.2 based on the pixel value of the photographed image. In general, the higher the pixel value, the lower the range of the P value. This can be determined by selecting within the above range based on the pixel value and the initial value of the process facility by a person having ordinary knowledge in the relevant field in the initial setting stage of the process facility.

In the method of measuring the weight of seaweed using the image sensing, further comprising a subdivision adjustment step of adjusting the amount of subdivision by adjusting a time for opening and closing the valve in the tank containing the water based on the predicted value in the image analysis step It can be.

In the method for measuring the weight of laver using the image sensing, after the image analysis step, when the dried laver produced through the drying step is less than a predetermined weight range, a laver composition containing laver and hearing is additionally applied. And it may be to further include a correction step.

In the method for measuring the weight of seaweed using the image sensing, the subdividing step is divided into a certain range according to a predetermined range according to the density value of the seaweed estimated in the estimation step of estimating the density of seaweed contained in the seaweed in the tank. It can be.

On the other hand, dry laver is judged by the thickness, not the weight, to determine the quality of the product. Because a machine or a person directly puts the cut and washed laver into the shaping frame and uses a lot of moisture in the process of spreading it to a certain thickness, There is a problem that is difficult to produce due to its thickness.

Conventionally, there is a problem that thinly spread seaweed or thickly spread seaweed is disposed of due to poor marketability.

That is, immediately after the production of a number of dried laver, the dried laver that was thinly spread or thickened according to the thickness was already dried, so there was no room to improve the marketability anymore, and all of it was discarded.

In the present invention, a laver composition is provided in order to prevent such a problem, so that the laver composition according to the present invention is sprayed in a thinly spread state to prepare dried laver to a certain thickness.

In other words, it is intended to prepare dried laver having a constant thickness by sprinkling the laver composition according to an exemplary embodiment of the present invention in a state where the cut and washed laver raw material is put in a forming frame and spread to a uniform thickness.

At this time, if the simple washed and cut laver composition is simply sprinkled, it will not be easily combined with the laver seed that has been spread out on the mold during the drying process, and the part of the sprinkled laver composition will be revealed, resulting in a problem of poor marketability when produced as dry laver. have.

Accordingly, in the present invention, it is not confirmed that the thickness is supplemented by sprinkling the laver after drying by easily combining with the laver seed that has been spread out on the forming frame, and it is possible to provide dry laver having excellent marketability.

In addition, when ingesting laver, it is possible to provide functional laver as a functional ingredient by allowing additional active ingredients of natural extracts to be provided in addition to the active ingredients provided from laver.

In other words, it is intended to improve the marketability of dried laver so that it can be used in the aquaculture industry that produces dried laver.

When the laver composition according to an embodiment of the present invention is used, it is possible to manufacture dried laver having a certain marketability, as long as the weight of the amount of laver is not exceeded in the process of thinly blooming laver raw material in a forming frame in the manufacturing step of dried laver. do.

The laver composition for preparing dry laver having a uniform thickness according to an embodiment of the present invention includes a cut laver plant, and in order to improve the adhesion with the laver raw plant thinly spread in advance on a forming frame, auditory extract and green laver It characterized in that it contains an extract.

That is, the auditory extract and the green onion extract are mixed with the cut laver raw grass and used as a laver composition, and the active ingredients contained in the auditory extract and the green laver extract can be provided to dried laver, as well as improved adhesion to the laver By doing so, it is possible to prevent the problem of lack of marketability with the naked eye after the sprinkled laver composition to complement the thinly spread portion during the manufacture of dried laver.

That is, by the active ingredients contained in the auditory extract and the green laver extract, it is possible to improve the bonding strength between the raw laver and maintain the marketability of the finally prepared dried laver.

The laver raw material contained in the laver composition is used by washing the collected laver clean, dehydrating, and cutting.

When manufacturing dried laver using laver raw material, the washed laver raw vinegar is cut into suitable size, dehydrated, and dried.

However, the laver raw material used in the laver composition of the present invention is not laver for drying by putting it in a molded mold, but for sprinkling it on the molded laver, and should be cut into a very small size compared to the laver raw laver used when manufacturing dried laver. .

Thus, the laver raw material used in the laver composition in the present invention is characterized in that it is cut into 5 to 10 mm in the length direction.

If it is cut to less than 5mm, the length of the laver plant is too short, so the bonding strength with the laver plant poured into the forming frame may decrease, resulting in a problem that the laver breaks even with weak force after drying.If the length exceeds 10mm, It is long and the condition of finally manufactured dried laver may cause a problem of lack of marketability with the naked eye.

It characterized in that it comprises a hearing extract and a greenery extract in the cut laver raw grass.

Codium fragile, a type of algae, is a green plant (green algae) of the hearing family of the hearing tree and is also called a hearing aid. When used for food, wash in fresh water, bleach, dry and store. When eating, add vinegar to mix and eat or make kimchi. The major habitat areas are evenly distributed in Japan including Korea, the Malay Peninsula, Australia, the Pacific coast of North America, the Indian Ocean, and the Atlantic Ocean.

Blue-rae is a type of seaweed and means a plant in the genus Enteromorpha sp. The genus Green is a plant belonging to the family of the green leafy greens, E. linza, E. intestinalis, E. compressa, E. prolifera, or E. clathrata) and the like may be included, and may be preferably leaf green. Most of the plants of the genus Blueae are branched or monotonous with cylindrical fronds, and depending on the type, the upper part may spread to the fronds, and taxonomically, one type of hollow cylindrical shape is included therein.

They mainly grow well in the upper intertidal zone on the seashore, especially where fresh water flows in, and often form large communities in quiet tidal pools. It breeds mainly from late autumn to early summer, and is used for food in Korea and Japan.

The green algae (Enteromorpha linza) is a green algae belonging to the sea end of the green algae plant Galparaeaceae. The frond is an elongated and flat frond, monotonous, and the lower part sometimes protrudes a few branches. It is widely distributed all over the world, and in the case of Korea, it is distributed all over the coast, and mainly inhabits rocks in the upper intertidal zone or woodwork in bays. In addition, green leaf is mainly used for food, and it is also used for kimchi or soup.

The auditory extract is specifically, pulverizing the hearing; Leaching the pulverized product using an organic solvent; Drying the sample after leaching; Re-leaching the dried sample using an organic solvent; Drying the sample after leaching; Leaching with water; And leaching, it is possible to obtain an auditory extract.

The auditory extract extracted using the organic solvent may further include performing fractionation using an organic solvent.

The method of preparing the extract may be a conventional extraction method in the art, such as an ultrasonic extraction method, a leaching method, and a reflux extraction method.

Specifically, it may be an extract obtained by extracting a natural product from which foreign matter is removed by washing and drying with water, alcohol having 1 to 6 carbon atoms, or a mixed solvent thereof, or an extract extracted by sequentially applying the solvents to a sample.

The reflux extraction method is based on 100 mL of an alcohol having 1 to 6 carbon atoms, based on a pulverized product of 10 to 30 g of a natural product, a reflux time of 1 to 3 hours, and an alcohol having 1 to 6 carbon atoms of 50 to 100%. More specifically, based on 100 mL of an alcohol having 1 to 6 carbon atoms, 10 to 20 g of a pulverized product of a natural product, a reflux time of 1 to 2 hours, and 70 to 90% of an alcohol having 1 to 4 carbon atoms are used.

The leaching method is by using an alcohol having 1 to 6 carbon atoms of 15 to 30°C for 24 to 72 hours and 50 to 100%. More specifically, 20 to 25° C., for 30 to 54 hours, and 70 to 80% of alcohol having 1 to 6 carbon atoms.

The ultrasonic extraction method is by 30 to 50 ℃, for 0.5 to 2.5 hours and 50 to 100% of the alcohol having 1 to 6 carbon atoms. Specifically, 40 to 50° C., for 1 to 2.5 hours, and 70 to 80% of alcohol having 1 to 6 carbon atoms.

The extraction solvent may be 2 to 50 times the weight of the sample, and more specifically 2 to 20 times. For extraction, the sample may be left for 1 to 72 hours for leaching in the extraction solvent, and more specifically, for 24 to 48 hours.

After extraction, the extract can be fractionated by sequentially applying a new fractionation solvent. The fractionation solvent used for fractionation is at least one selected from the group consisting of water, hexane, butanol, ethyl acetic acid, ethyl acetate, methylene chloride, and mixtures thereof, and preferably ethyl acetate or methylene chloride.

After obtaining the extract or fraction, a method such as concentration or lyophilization may be additionally used.

The green leaf extract is also prepared in the same manner as the method for preparing the auditory extract.

The laver composition may further include a cut leaf green grass.

In general, green seaweed refers to a mixture of green leafy leaves and green seaweeds and drying them in a mold.

When manufacturing green laver, in the case of manufacturing by mixing the leaf green laver with the laver plant, there are frequent cases where the green laver is not uniformly mixed with the laver plant, but is non-uniformly mixed to produce green laver.

In order to prevent such a problem, when preparing the laver composition of the present invention, the laver composition containing the green leaf plant is additionally included, and the laver composition containing the green leaf plant is spread evenly over the rolled laver plant on a mold and then thinly spread. It is possible to manufacture green laver containing raw grass and green leaf green leaves evenly.

Accordingly, the laver composition according to an embodiment of the present invention may further include a green leafy herb.

The laver composition according to an embodiment of the present invention may contain 5 to 10 parts by weight of the auditory extract and 5 to 10 parts by weight of the green laver extract based on 100 parts by weight of the cut laver raw grass.

In addition, it may include 5 to 10 parts by weight of the auditory extract, 5 to 10 parts by weight of the green leaf extract, and 30 to 50 parts by weight of the cut green leafy grass based on 100 parts by weight of the cut raw seaweed.

When used by mixing with a laver composition within the above range, when used as a laver composition sprayed on a fixed frame, it is possible to prevent the problem of lack of marketability in appearance of the finally prepared dried laver, and included in the auditory extract and green laver extract It is possible to provide the dried active ingredients in dried laver.

In addition, as it is provided in the form of a laver composition that sprinkles the green leafy plant in the manufacture of green laver, it is possible to control the content ratio between the original laver and the green leafy plant, as well as uniformly contain the original laver and the green leaf It makes it possible to manufacture the dried green laver.

The laver composition includes cut laver raw, auditory extract, green rae extract, and cut green leaf primrose, and preferably may further include seaweed extract.

The seaweed extract is a green tea extract. The green tea extract may be extracted by the same extraction method as the hearing extract described above.

Salicornia europaea (Salicornia europaea) is a plant of the family Apexaceae that inhabits development tidal flats and salt fields, and has a bumpy and protruding stem node, and is called a bark node in Korea.

Meanwhile, the scientific name of green tea was named Salicornia herbacea or Salicornia europaea, and they are used interchangeably. Because green tea contains 4 to 6% of salt, it exhibits a unique salty taste, and is thus used as a vegetable salt manufacturing and various food ingredients. In particular, while inhabiting salt farms, green tea is rich in various minerals such as Na ⁺ , K ⁺ , Ca ^{2 +} , Mg ^{2 +} , Mn ⁺ , Zn ^{2 +} , and is a betaine that responds to salt stress. It contains amphoteric substances in high concentration.

In addition, the dietary fiber content is 60.6% or more, 50% of the total fatty acids are linolenic acid, and more than 40% of the total amino acids are known as essential amino acids, and excellent nutritional properties are reported.

On the other hand, it has been used as a treatment for constipation, indigestion, hepatitis and kidney disease in oriental medicine and in the private sector. Various useful physiological activities of green tea have been reported, and antioxidant, anti-fatigue, anti-inflammatory, thrombogenic inhibition and thrombolytic activity, and immunity enhancement have been reported.

The laver composition according to an embodiment of the present invention may include 5 to 10 parts by weight of auditory extract, 5 to 10 parts by weight of green laver extract, and 5 to 10 parts by weight of green tea extract, based on 100 parts by weight of cut seaweed raw grass.

In addition, it may include 5 to 10 parts by weight of auditory extract, 5 to 10 parts by weight of green leaf extract, 30 to 50 parts by weight of cut green leafy grass, and 5 to 10 parts by weight of green tea extract, based on 100 parts by weight of cut seaweed raw grass. .

When used by mixing with a seaweed composition within the above range, when used as a seaweed composition sprayed on a fixed frame, the problem of lack of marketability in the appearance of the finally prepared dried seaweed can be prevented, and the active ingredient of the seaweed extract is dried. It can be delivered through Kim.

In addition, in the case of dried laver, the color may turn red during the distribution process, resulting in a problem of deteriorating taste or deterioration of preference. However, in the case of manufacturing dried laver by sprinkling the laver composition of the present invention and spreading it evenly, the moisture content 5 Even if it is not completely removed below %, there is no problem that the color turns red, and the taste and aroma can be maintained for a long time.

However, as described above, when the auditory extract, green leaf extract, and green tea extract are used as they are, a problem may occur that the preference is deteriorated when dried seaweed is provided due to the off-flavor peculiar to seaweed.

That is, in the case of a person who prefers an off-flavor peculiar to seaweed or is not sensitive to taste, the problem of poor preference due to the off-flavor peculiar to seaweed does not occur.

However, in the case of a young child or a person sensitive to taste, preference may be degraded due to the peculiar off-flavor of seaweed that is finely felt in dried laver.

In order to prevent this problem, preferably, the auditory extract, green onion extract, and green tea extract may be included as fermented auditory extract, fermented green onion extract, and fermented green tea extract.

When included as a fermented auditory extract, fermented green onion extract, and fermented green tea extract as described above, off-flavor peculiar to seaweed is removed, and the active ingredient is present as it is, thereby increasing preference.

Microorganisms used for the fermentation include Lactobacillus salivarius, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus rhamnosus, Lactobacillus rhamnosus Lactobacillus plantarum), Lactobacillus helveticus, Lactobacillus fermentum, Lactobacillus paracasei, Lactobacillus casei, Lactobacillus casei, Lactobacillus casei, Lactobacillus deleckii, Lactobacillus deleckii Lactobacillus reuteri, Lactobacillus buchneri, Lactobacillus gasseri, Lactobacillus johonsonii, Lactobacillus kefir, Lactobacillus kefir, Lactobacillus kefir, etc. Cocos lactis (Lactococcus lactis), Lactococcus plantarum, Lactococcus raffinolactis, Enterococcus faecalis, Enterococcus faecium, Streptococcus faecium, Streptococcus faecium Lactobacillus and Bifidobacterium animals such as Streptococcus thermophilus, Leuconostoc lactis, and Leukonostoc mesenteroides, Bifidobacterium animals, Bifidobacterium bipidium (Bifidobacterium bifidum), Bifidobacterium breve (Bifidobact) erium breve), Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium pseudolongum, Bifidobacterium themophilum, Bifidobacterium It may include Bifidobacteria such as Bifidobacterium adolescentis, and more preferably Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium Bifidobacterium bifidum) Bifidobacterium, Bifidobacterium breve Bifidobacterium, and Lactobacillus acidophilus (Lactobacillus acidophilus) It may be one or more selected from the group consisting of.

A method for preparing a laver composition for manufacturing dry laver having a uniform thickness according to another embodiment of the present invention includes the steps of: 1) washing the collected 　 kim 　 raw chow; 2) cutting the washed 　 gim　 primitive after dehydration; And 3) mixing the auditory extract and the green onion extract with the cut laver raw herb.

Step 3) may be mixed by further including a green tea extract in addition to the auditory extract and the green onion extract.

Preferably, the step 3) may be provided as a laver composition by mixing with the cut laver source including fermented auditory extract, fermented green onion extract, and fermented green tea extract.

Dry laver according to another embodiment of the present invention may be prepared using the method for measuring the weight of laver.

Seasoned laver according to another exemplary embodiment of the present invention may be prepared using the method for measuring the weight of laver.

Dry laver according to another exemplary embodiment of the present invention may be manufactured using the method for measuring the weight of laver using the image sensing.

Seasoned laver according to another exemplary embodiment of the present invention may be prepared using the method for measuring the weight of laver using the image sensing.

The method for measuring the weight of laver using image sensing according to the present invention enables the quantitative density of bite laver to be measured.

In the method for measuring the weight of laver using image sensing according to the present invention, the density of the dried laver produced by measuring the weight of the water laver made from the raw laver that cannot be standardized in the step of manufacturing the dried laver falls within the standard range of the dried laver. To be able to predict whether or not.

The present invention is a process of producing dried laver by allowing it to be checked in advance whether the density of dried laver falls within the standard range before one cycle of manufacturing dried laver is completed by using the method for measuring the weight of laver using the image sensing. It is possible to reduce defective products of dry seaweed, that is, dry seaweed that is outside the standard range that was essentially accompanied by.

The present invention provides a dried laver that is more precisely standardized by using the method for measuring the weight of laver using the image sensing.

1 is a flowchart illustrating a method of measuring the weight of laver using image sensing according to an embodiment of the present invention.
2 is a flowchart illustrating a method of measuring the weight of laver using image sensing according to an embodiment of the present invention.
3 is a flowchart illustrating a method of measuring the weight of laver using image sensing according to an embodiment of the present invention.

[Production Example A-1]

The raw laver was obtained and minced, followed by a washing step of removing brine while mixing fresh water, and the brine was removed through the manufacturing step of the water laver. Accordingly, a mixed seaweed and fresh water were prepared, filled up to 500L in a seaweed tank, stirred at a constant speed, and subdivided according to the operator's rule of thumb.

Thereafter, after the subdividing step, the water after subdividing was spread on the drying feet to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dry seaweed falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. In addition. What could be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 1].

Round One 2 3 4 5 6 7 8 9 10 result FF FF FF F FF R R F P P

Referring to [Table 1] above, it can be seen that only 20% of the finished dried laver comes into the predetermined standard range. In particular, the above experiment is based on the operator's rule of thumb, and it can be seen that it is quite difficult to match the sub-quantity even while looking at the measured values of the test stage of this round. In the case of actual mass production, there are thousands to several for each of the above rounds. Since many laver is produced, it can be seen that during one cycle of the process for producing dried laver, the amount of subdivision to meet the proper weight range of dried laver is determined, but considerable defective products are produced.

[Production Example A-2]

The raw laver was obtained and minced, followed by a washing step of removing brine while mixing fresh water, and the brine was removed through the manufacturing step of the water laver. Accordingly, a process of preparing a mixed seaweed and fresh water, filling up to 500L in a seaweed tank, stirring it at a constant speed, predicting the weight of one dry seaweed after the drying step according to the estimation step, and subdividing the seaweed accordingly. Proceeded.

The calculation process was carried out according to [Equation 1] and [Equation 2], and N was determined by adjusting based on the weight value of the dried laver of the previous cycle.

Thereafter, after the subdividing step, the water after subdividing was spread on the drying feet to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dry seaweed falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. In addition. What could be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 2].

Round One 2 3 4 5 6 7 8 9 10 result F R P F P P P F P P

Referring to [Table 2], about 60% was evaluated as belonging to the weight range of dry laver, and 10% was confirmed to reach a level that can be sold through the calibration step.

In addition, the range of error between the predicted weight value and the actual weight value of dried laver was evaluated as ±14.3%.

Therefore, in the case of subdividing within the range predicted according to [Equation 2] and [Equation 3] above, in order to match the proper weight of dry seaweed in the actual process step, there are quite a lot of defective products generated in the process of determining the subdivision amount of water seaweed Can be reduced.

[Production Example A-3]

In the same manner as in Preparation Example A-2, the subdivided water according to the estimation step was spread over a drying frame in a standard size, and photographed in white light illumination. The weight value predicted based on the pixel value of the photographed image was evaluated, and the variable N was determined in [Equation 2] to calculate the subdivision amount.

Thereafter, after the subdividing step, the water after subdividing was spread on the drying feet to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dry seaweed falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. In addition. What could be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 3].

Round One 2 3 4 5 6 7 8 9 10 result F P F P F P R P R R

Referring to [Table 3], it can be seen that the P value decreased, but F also decreased. In particular, it was confirmed that the R, which can become a genuine product range, increased as a correction step.

In addition, the range of error between the predicted weight value and the actual weight value of dried laver was evaluated as ±13.7%. Although there was no significant difference compared to Preparation Example 2, it is possible to help to improve the overall defect rate of laver by allowing dry laver that slightly falls short of the correctable reference weight range than defective products slightly exceeding the reference weight. I could confirm.

[Production Example A-4]

In the same manner as in Preparation Example A-2, the subdivided water according to the estimating step was spread out in a standard size on a drying frame, and the image and the pixel value of the infrared photographed image were recorded while irradiating clean light, yellow light, and red light. The value of N was determined while giving the same weight as in [Equation 3]. At this time, the P value was determined to be 0.981.

Thereafter, the subdivision step was performed by determining the subdivision amount according to [Equation 1] and [Equation 2] based on the N value determined according to the above equation.

In addition, after the subdividing step, the water after subdividing was spread on the drying feet to a predetermined width and thickness and dried, and it was evaluated whether the weight of the produced dry seaweed falls within the standard range. If it falls within the standard range, it is marked as P, if it falls below or exceeds the standard range, it is marked as F, and if it is significantly out of range, it is marked as FF. In addition. What could be made into a genuine range through the calibration step was evaluated by marking R. The experiment was repeated 10 times.

The results are shown in the following [Table 4].

Round One 2 3 4 5 6 7 8 9 10 result P R P P P R P P F P

Referring to [Table 4], it can be seen that not only P rose to 70%, but F was remarkably decreased. The error range was evaluated as ± 6.8%, indicating that the error of the predicted value was greatly improved.

Therefore, in the case of the present invention, not only the probability of P is very high, but even when P is not reached, the R range is larger, so that defective products can be significantly reduced through the correction step in the actual process.

[Production Example B-1]

1. Preparation of seaweed composition for the correction step and correction step

When the dry seaweed is slightly less than the weight range, the weight of the dried seaweed can be brought into the standard range through the calibration step. However, if dried laver by simply adding laver powder or water laver to dried laver, the flavor and taste of dried laver are greatly degraded, so for the correction step, the standard range of dried laver can be reinforced while enhancing the flavor and texture of dried laver. You need a composition.

Accordingly, an experiment was conducted to evaluate the seaweed composition.

(1) Preparation of seaweed extract

The hearing was cleaned, dried, and pulverized to prepare an auditory sample. Distilled water, which is an extraction solvent, was added to the auditory sample at a ratio of 1:10 (w:v), and then completely immersed, followed by repeated extraction three times for 3 hours while refluxing at 80°C. Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare a powder sample and used in the experiment.

Green leaf extract (M2) and green tea extract (M3) were prepared using the same method as the method for preparing the auditory extract (M1).

(2) Preparation of fermented seaweed extract

After washing and drying the hearing, it was cut using a cutter. Thereafter, the pulverized hearing was freeze-dried using a freeze dryer, and then pulverized so that the size of the particles was 1 mm or less.

Lactobacillus acidophilus was inoculated into the pulverized hearing after freeze-drying, and placed in plastic barrels of 50, 40 and 30 widths, lengths, and heights, respectively, and covered with a polyethylene film of 0.01 mm. Then, it was fermented for 48 hours under conditions of 30° C. and 90% relative humidity.

Distilled water, which is an extraction solvent, was added to the fermented auditory sample at a ratio of 1:10 (w:v), then sufficiently immersed, and extracted three times at 80°C for 3 hours each. Whatman No. 2 Filtered with filter paper. The filtrate was concentrated under reduced pressure at 60° C. to prepare a powder sample and used in the experiment.

Fermented green leaf extract (X2) and fermented green tea extract (X3) were prepared using the same method as that of the fermented auditory extract (X1).

(3) Preparation of seaweed composition

The collected 　Gim　primitive was immersed in water and washed 3 to 5 times. The washed 　Gim　primary was dehydrated and then cut to a length of 5 to 10mm. A seaweed composition was prepared by mixing seaweed extract with the cut seaweed raw grass.

The content of the seaweed extract used in the preparation of the laver composition is shown in Table 5 below.

TS1 TS2 TS3 TS4 TS5 TS6 Golden grass 100 100 100 100 100 100 M1 One 5 7 10 15 - M2 One 5 7 10 15 - M3 One 5 7 10 15 - X1 - - - - - 7 X2 - - - - - 7 X3 - - - - - 7

(Unit weight part)

[ Experimental example B-2]

Quality evaluation of dried laver

(1) Preparation of dried laver

Raw laver The raw laver is sesame laver or stone laver harvested between January and March. Simple washed and dehydrated immediately after harvesting and frozen sesame laver, stone laver or mixed laver at -20℃ or lower were used as raw materials.

After stirring with clear fresh water at least 100 times the weight of the seaweed, it was sufficiently washed with water to sufficiently remove foreign substances such as sludge adhering to the surface of the seaweed. At this time, the existing laver washing equipment was used, but the washing water was exchanged two or more times to cleanly wash, and the laver source after washing was prepared so that the moisture content was 70 to 80% by removing moisture by natural dehydration method.

The raw material from which the sludge has been sufficiently removed is sufficiently ground 2 to 3 times using a Ch opper around the die hole Φ 3 mm, and then washed with fresh water 2 to 3 times with 20 to 50 times the weight of seaweed. , Naturally dehydrated.

After that, the raw laver was evenly selected in the forming frame, and at this time, unlike the general dry laver manufacturing method, the laver was thin enough to show some empty space. Then, it was continuously dried at 60 to 70°C with a hot air dryer to a water content of 5 to 10%, and then cut to meet the standard.

(2) Quality evaluation

The quality evaluation criteria of dried laver must be in the right shape and constant, have a unique color, flavor, and texture, and must not have off-flavors or foreign substances, and as a result of scoring according to the scoring criteria, all items for the special express must be 4 points or more. For advanced, all items must have a score of 3 or higher.

The scoring criteria are moisture (%) 12.0 or less, ash content (%) 9.0 or less, crude protein (%) 35.0 or more, heavy water (%) 0.15 or less, and if there is no hole, it corresponds to the premium quality, and moisture (%) ) Is 12.0 or less, ash (%) 9.5 or less, crude protein (%) 30.0 or more, heavy water (%) 0.3 or less, and 10 holes/per sheet or less is considered high quality.

Each 100 sheets of dried laver were prepared according to the type of laver composition, and the quality of dried laver was evaluated according to the above scoring criteria.

TS1 TS2 TS3 TS4 TS5 TS6 Quality evaluation - Advanced Express Advanced - Express

As a result of performing the evaluation in accordance with the above quality evaluation criteria, in the case of TS2, TS3, TS4 and TS6, it was possible to produce dried laver of high quality or special quality.

However, in the case of TS1 and TS5, more than 10 holes were found per sheet, and it was confirmed that the quality was less than high quality.

(3) sensory evaluation

For the dried laver prepared using the laver composition of TS1 to TS6, the taste, aroma, and preference were evaluated for 20 adult men and women.

Dried laver was slightly cooked over a low heat, and after being eaten, an evaluation was requested with 1 to 10 points. Higher scores mean better evaluation.

TS1 TS2 TS3 TS4 TS5 TS6 flavor 5 6 7 6 5 8 incense 5 6 7 7 4 9 Preference 5 6 7 7 4 9

As shown in [Table 7], looking at the sensory evaluation results for TS1 to TS6, TS3 was usually evaluated at 8 to 9 points in taste, aroma, and preference, and there was no significant difference from TS6, but some raters were fishy. It was confirmed that it received a low score due to its taste and aroma.

As a result, it was confirmed that TS6 showed the best evaluation in sensory evaluation.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements by those skilled in the art using the basic concept of the present invention defined in the following claims are also present. It belongs to the scope of rights of

Claims (8)

Washing step of slicing the raw laver and washing it while mixing it with fresh water;
Mulgim manufacturing step of producing a mixture of fresh water and the raw material of the seaweed cut through the washing step;
A subdividing step of subdividing and dividing the bite into drying feet in a predetermined size according to a predetermined range; And
And an image analysis step of spreading the subdivided seaweed to a predetermined area on the drying foot, taking a picture of the spread seaweed, and analyzing the captured image to predict the weight value of the dried seaweed.
Method for measuring the weight of laver using image sensing. The method of claim 1,
The image analysis step is to analyze a plurality of images photographed while varying the color and illuminance of the lighting.
Method for measuring the weight of laver using image sensing. The method of claim 2,
The subdivision step is to adjust the amount of subdivision by adjusting the time when the discharge valve of the tank containing the water vapor is opened and closed.
Method for measuring the weight of laver using image sensing. The method of claim 2,
It further comprises a subdivision adjustment step of adjusting the subdivision amount by adjusting the opening and closing time of the valve in the tank containing the water based on the predicted value in the image analysis step.
Method for measuring the weight of laver using image sensing. The method of claim 4,
After the image analysis step,
If the dried laver produced through the drying step is less than the predetermined weight range, a laver composition containing laver and hearing is additionally applied and a correction step is further included.
Method for measuring the weight of laver using image sensing. The method of claim 4,
The subdividing step is subdivided into a certain range according to a predetermined range according to the density value of the seaweed estimated in the estimation step of estimating the density of seaweed contained in the seaweed in the tank.
Method for measuring the weight of laver using image sensing. Dry laver prepared using the method for measuring the weight of laver using image sensing according to any one of claims 1 to 6. Seasoned laver prepared by using the method for measuring the weight of laver using image sensing according to any one of claims 1 to 6 and subjected to seasoning.

Images