KR20200132315A - method for processing laver and package of laver manufactured thereby - Google Patents

Abstract

According to an embodiment of the present invention, provided is a laver processing method which can store oiled laver for a long time. The laver processing method comprises the steps of: (a) mixing cooking oil and seasoning liquid to produce seasoning oil; (b) transferring one sheet of laver; (c) applying the seasoning oil to the laver to be transferred; (d) sprinkling salt and seasoning on the laver applied with the seasoning oil; and (e) stacking the plurality of laver sprinkled with the salt and the seasoning and packaging the same with a packaging material.

Description

Laver processing method and laver package manufactured thereby {method for processing laver and package of laver manufactured thereby}

The present invention relates to a laver processing method and a laver package manufactured thereby, and more particularly, laver prepared with only oil and seasoning can be stored for a long time in an unbaked state. It relates to a laver processing method for eating delicious and fresh laver and a laver package manufactured thereby.

In general, at home, laver is consumed as it is, or in the form of seasoned laver coated with oil, grilled on an iron plate, and sprinkled with salt. Such laver is sometimes eaten by wrapping rice. For this reason, laver is very popular as a side dish, and is processed and sold in large quantities using a laver processing device.

When grilling laver at home using an iron plate, etc., the laver can come into contact with the flame to give off smoked flavor. In particular, if laver is left toasted, its taste and aroma will decrease, and it can be eaten most deliciously when grilled immediately. However, in order to enjoy the laver, consumers have to apply oil and sprinkle salt on the laver, but this is a cumbersome situation. In addition, if the laver is kept in an oily condition for more than 2 days, the laver will ooze and the oil may be damaged. In other words, it is difficult to keep laver for a long time in an oily state.

The laver processing method according to the technical idea of the present invention and the technical problem to be achieved by the laver packaging body manufactured thereby is a laver processing method that allows laver to be easily baked and consumed by packaging it in an oily state, and a laver package manufactured thereby Is to provide.

In addition, the laver processing method according to the technical idea of the present invention and the technical problem to be achieved by the laver package manufactured thereby is a laver processing method for storing laver in an oily state for a long time, and a laver package manufactured thereby. To provide.

The laver processing method according to the technical idea of the present invention and the technical problem to be achieved by the laver package manufactured thereby is not limited to the above-mentioned problem, and another problem that is not mentioned is clearly to a skilled person from the following description. It will be understandable.

The laver processing method according to an embodiment according to the technical idea of the present invention comprises the steps of: (a) mixing cooking oil and seasoning liquid to produce seasoning oil; (b) the step of conveying one sheet of steam; (c) applying the seasoned oil to the seaweed to be transferred; (d) sprinkling salt and seasoning on seaweed coated with seasoning oil; And (e) laver sprinkled with salt and seasoning may be stacked and packaged in a packaging material.

In addition, step (b), (b1) lamination while the steam is injected into the injection port of the supply base; (b2) dropping the laver passing through the inlet by the supply base unit one by one; And (b3) it may include the step of being transported along one direction by being positioned in the feed body portion of the steam dropped one by one.

In addition, (c) step, (c1) the step of being transferred to the location of the steam coating transfer unit; (c2) inducing the application supply unit to receive and discharge the seasoning oil so that it faces the application body through the application guide unit; And (c3) applying the seasoning oil by rotating the application body part in contact with the seaweed conveyed on the application transfer part.

In addition, the laver processing method may further include a step of selecting and removing foreign substances from the transported laver before step (c).

In addition, the edible oil is a mixture of at least one selected from among sesame oil, perilla oil, soybean oil, sunflower seed oil, rice bran oil, jade endosperm oil, grape seed oil, canola oil and olive oil, and the seasoning liquid may be wood vinegar liquid.

In addition, the packaging material is a sheet-shaped packaging material, and the step (e) includes: (e1) a plurality of laver sprinkled with salt and seasoning are stacked and placed on the packaging transport unit to be transported; (e2) a step of enclosing the laver stacked by a plurality of sheets by folding the packaging forming unit while transporting the packaging material unwound from the packaging material winding roll along one direction; (e3) continuously fusion bonding both side ends of the packaging material surrounding the laver in which a plurality of center sealers are stacked in one direction; And (e4) a sealing cutter may include the step of cutting and sealing the packaging material surrounding the laver stacked by a plurality of sheets, and packaging each of the packaging materials.

In addition, the packaging material is a zipper bag-type packaging material, and the step (e) includes the steps of: (e1) laminating a plurality of seaweed sprinkled with salt and seasoning and putting them into the packaging material; And (e2) the inlet portion of the packaging material is inserted into the sealing transfer unit and sealed while being transferred along one direction.

In addition, step (e) may further include a step of injecting an inert gas between the laver and the packaging material for packaging the laver stacked by a plurality of sheets.

The laver package according to an embodiment according to the technical idea of the present invention may be characterized in that it is manufactured by the laver processing method described above.

The laver packaging body according to an embodiment according to the technical idea of the present invention may be manufactured by the laver processing method described above and may be characterized in that it can be heated in a microwave oven.

The laver processing method according to the embodiments according to the technical idea of the present invention and the laver package manufactured thereby has the following effects.

(1) The laver is packaged without grilling in oily condition, so that the user can easily grill and consume after opening the package.

(2) Oiled laver can be stored for a long time without baking.

However, the laver processing method according to an embodiment of the present invention and the effects that can be achieved by the laver package according to the present invention are not limited to those mentioned above, and other effects that are not mentioned are to those skilled in the art from the following description. It can be clearly understood.

In order to more fully understand the drawings cited in the present specification, a brief description of each drawing is provided.
1 is a flow chart showing a laver processing method according to an embodiment of the present invention.
2 is a view showing a laver processing apparatus used in a laver processing method according to an embodiment of the present invention.
3 is a view showing a laver processing apparatus including a deformed packaging portion used in a laver processing method according to an embodiment of the present invention.
4 is a diagram showing a laver package manufactured by a laver processing method according to an embodiment of the present invention.

In the present invention, various modifications may be made and various embodiments may be provided, and specific embodiments are illustrated in the drawings and will be described in detail through detailed description. However, this is not intended to limit the present invention to specific embodiments, and the present invention should be understood to include all changes, equivalents, and substitutes included in the spirit and scope of the present invention.

In describing the present invention, when it is determined that a detailed description of a related known technology may unnecessarily obscure the subject matter of the present invention, a detailed description thereof will be omitted. In addition, numbers (eg, first, second, etc.) used in the description of the present specification are merely identification symbols for distinguishing one component from another component.

In addition, in the present specification, when one component is referred to as "connected" or "connected" to another component, the one component may be directly connected or directly connected to the other component, but specially It should be understood that as long as there is no opposing substrate, it may be connected or may be connected via another component in the middle.

In addition, in the constituent elements represented by'~ unit' in the present specification, two or more constituent elements may be combined into one constituent element, or one constituent element may be divided into two or more for each more subdivided function. In addition, each of the components to be described below may additionally perform some or all of the functions that other components are responsible for in addition to its own main function, and some of the main functions that each component is responsible for are different. It goes without saying that it may be performed exclusively by components.

Hereinafter, embodiments according to the technical idea of the present invention will be sequentially described in detail.

1 is a flow chart showing a laver processing method according to an embodiment of the present invention, Figure 2 is a view showing a laver processing apparatus used in the laver processing method according to an embodiment of the present invention, Figure 3 It is used in the smoked flavored laver processing method according to an embodiment of the present invention, but is a view showing a laver processing apparatus including a deformed packaging portion, Figure 4 is a laver packaging manufactured by the laver processing method according to an embodiment of the present invention These are drawings showing the sieve.

1 to 4, the laver processing manufacturing method according to an embodiment of the present invention applies oil, salt and seasoning to the laver 10 using the laver processing device 100, and oil, salt And it is possible to manufacture the laver package 1 by sealing and packaging the laver 10 to which seasoning is applied using a packaging material.

The laver 10 of this embodiment is made in a rectangular sheet shape, but may be conventional laver, protrusion, or green laver. Traditional seaweed is commonly consumed at home. When consumed, it has a salty taste that melts in the mouth, provides a soft texture, and contains protein, vitamins, and dietary fiber. Stone seaweed is seaweed collected from the surface of beach stones and dried with your feet. It has a rich color, has a good scent, has a crisp, savory taste, and contains essential amino acids evenly. Green laver is laver containing 30% to 40% of green laver in conventional laver or stone laver, and contains calcium. Such laver 10 may be variously selected according to the taste of the consumer.

In addition, the laver processing device 100 used in this embodiment includes a blending unit 101, a supply unit 102, an application unit 103, a spray unit 104 and a packaging unit 105, ) Can be processed while transporting along one direction (A).

First, a step (S101) in which seasoned oil is generated may be performed. In step S101, the cooking oil and the seasoning liquid may be supplied to the blending unit 101 of the laver processing device 100 at a predetermined ratio and blended to generate seasoning oil.

In step S101, the seasoning oil may preferably be produced in a state in which 18 parts by weight of edible oil and 0 parts by weight to 50 parts by weight of the seasoning liquid are mixed. For example, seasoning oil may be produced in a state in which 18 L of cooking oil and 0 L to 50 L of seasoning liquid are mixed.

The seasoning liquid is a liquid containing smoked flavor, and may be preferably wood vinegar liquid. Here, the wood vinegar liquid may be obtained in the process of burning charcoal by carbonizing wood (for example, oak, oak, oak, pine, bamboo, etc.) It can be obtained in the same way as

Mokcho juice is generally obtained in the process of roasting charcoal in a charcoal kiln. First, wood is loaded inside the charcoal kiln through the entrance of the charcoal kiln, and the entrance is sealed, and then flame and heat are supplied to the inside of the charcoal kiln through a crater. At this time, the wood undergoes pyrolysis/carbonization from the top to the bottom. Smoke and gas generated during carbonization are discharged to the outside through a chimney installed in the lower part of the charcoal kiln. In the process of pyrolysis/carbonization, charcoal tar, wood vinegar, gum coal, white coal, and the like are obtained. Specifically, the pyrolysis of wood proceeds inside a charcoal kiln having a temperature of approximately 250°C to 270°C, and charcoal tar is obtained at this temperature, and wood vinegar is obtained at a temperature higher than that. At about 500°C to 600°C, gum coal is obtained, and at about 1,000°C to 1,500°C, completely carbonized white coal is obtained. It takes about 6 to 8 days to prepare charcoal as described above.

The obtained wood vinegar liquid can be separated into water-soluble and oil-soluble properties. Here, the water-soluble wood vinegar liquid obtained at the temperature of the charcoal kiln of about 76°C to 120°C is edible when it is aged and refined. Wood vinegar contains about 80% to 95% by weight of water and about 3.0% by weight of acetic acid. In addition, the wood vinegar liquid is organic acids such as other formic acid (formic acid); Phenols such as phenol, cresol (o-cresol, m-cresol, p-cresol), and 2,4-xylenol; Carbonyl compounds such as formaldehyde and acetaldehyde; Alcohols such as methanol and ethanol; Neutral component; And basic components and various minerals.

In particular, wood vinegar is produced in the process of pyrolysis/carbonization of wood and has a smoked scent. Wood vinegar and cooking oil can be produced as seasoning oil in a blended state with each other. Here, when the wood vinegar liquid is blended with the edible oil, the smoked flavor component and the natural food preservation component of the wood vinegar liquid are adsorbed on the edible oil. Since wood vinegar liquid is formed in a liquid state, the smoked flavor of wood vinegar liquid can penetrate into cooking oil so that it is easily and evenly adsorbed in a high content. Due to this, seasoning oil can give off a smoked flavor.

In addition, the edible oil is produced by selecting at least one of sesame oil, perilla oil, soybean oil, sunflower seed oil, rice bran oil, jade endosperm oil, grape seed oil, canola oil, and olive oil. For example, the cooking oil may be produced by properly blending sesame oil, perilla oil and canola oil.

Sesame oil is an oil that is squeezed after roasting sesame seeds. It has a unique flavor, contains 80% of unsaturated fatty acids, and contains natural antioxidants such as sesamol and sesamolin. The fatty acids of sesame oil are 7.0% to 12.0% palmitic acid, trace to 0.5% palmitoleic acid, 3.5% to 6.0% stearic acid, 35.0% to 50.0% oleic acid, 35.0% to 50.0% linoleic acid, trace to 1.0% linolenic acid and traces to 1.0% eicosenoic acid may be included.

Perilla oil is an oil that is squeezed after roasting perilla seeds, and is a saturated fatty acid of 5% to 7% palmitic acid and 1% to 3% of stearic acid, a monounsaturated fatty acid of 12% to 22% of oleic acid, and polyunsaturated fatty acids. It contains 13% to 20% of linoleic acid, 1% or less of gammarinoleic acid, 54% to 64% of alpha-linoleic acid and 1% or less of arachidic acid (0-1%). Here, the proportion of omega-3 fatty acids is 54% to 64%, and the proportion of omega-6 fatty acids is about 14%. Since the ratio of omega-3 fatty acids to the ratio of omega-6 fatty acids is relatively high, perilla oil is good for health and can provide the effect of preventing various diseases such as cardiovascular disease, cancer, inflammatory arthritis and rheumatoid arthritis.

Canola oil is an oil extracted from rapeseed seeds, as omega-9 fatty acids of 61% oleic acid and less than 0.1% erucic acid, 21% linoleic acid as omega-6 fatty acids, 9% alpha linoleic acid as omega-3 fatty acids, saturated It contains 4% palmitic acid and 2% stearic acid as fatty acids.

In addition, the seasoning oil is preferably maintained at a temperature of 60 ℃ to 120 ℃. On the other hand, when the temperature of the seasoned oil is lower than 60°C, the adsorption property of the smoked fragrance to the edible oil is lowered, and when the temperature of the seasoned oil is higher than 120°C, the smoked fragrance may be volatilized.

Step S101 is a step of obtaining wood vinegar liquid generated in the process of pyrolysis/carbonization of wood; The step of aging wood vinegar so that components harmful to the human body are removed; Purifying wood vinegar solution to comply with the regulations on natural additives in the food industry; Blending the wood vinegar liquid with the cooking oil; And it may include the step of producing a seasoned oil by separating the blended wood vinegar liquid and edible oil with oil. Due to this, seasoned oil can be produced to have a smoked flavor.

Subsequently, a step (S102) in which the laver 10 is transferred one by one may be performed. In step S102, the laver 10 is stacked and positioned on the supply unit 102 of the laver processing device 100, and the supply unit 102 is one sheet from laver 10 located at the bottom of the stacked laver 10 It is conveyed along one direction (A).

In addition, the supply unit 102 may include a supply base unit 121, a supply guide unit 123, and a supply body unit 125.

An injection hole 121a is formed on the upper surface of the supply base portion 121. Here, the injection hole 121a has a shape corresponding to the shape of the laver 10.

The laver 10 is injected into the injection port 121a and may be dropped one by one by the supply base portion 121. Here, the laver 10 may be positioned to correspond to the injection hole 121a and may be stacked.

The supply guide part 123 is formed in a pair, and extends from the upper surface of the supply base part 121, respectively, with the injection hole 121a interposed therebetween so as to correspond to the injection hole 121a, and is perpendicular to the upper surface of the supply base part 121 Is positioned to In addition, the supply guide part 123 may have a plate shape. When the laver 10 is stacked while corresponding to the injection port 121a, the supply guide part 123 contacts the edge of the laver 10 to maintain the laver 10 in a stacked state and stably at the injection port 121a. It can be used to inject.

The supply body part 125 is located under the supply base part 121 and may transfer the laver 10. After the laver 10 is dropped one by one by the supply base portion 121, it is located on the upper surface of the supply body portion 125 and is transferred along one direction (A) by the supply body portion 125. Due to this, the laver 10 can be transported away from the supply base portion 121. Here, the supply body 125 may be formed in the form of a conveyor belt.

In addition, the supply body 125 may suck air to bring the seaweed 10 into close contact with the upper surface of the supply body 125. Due to this, the laver 10 can be stably located on the upper surface of the supply body 125 when transported from the supply body 125 in one direction (A).

Meanwhile, the supply unit 102 may further include a transfer guide unit 127.

The transfer guide part 127 extends along one direction A from the supply base part 121 and is located above the supply body part 125. When the laver 10 is conveyed from the supply body 125 so as to be away from the supply base portion 121, the laver 10 is located under the conveying guide portion 127. For this reason, even if the seaweed 10 is separated from the upper surface of the supply body 125, it may not be scattered by contacting the transfer guide part 127.

Subsequently, the step (S103) of applying the seasoning oil to the laver 10 may be performed. In step S103, the laver 10 is guided to the coating unit 103 after being removed from the supply unit 102, and passes through the coating unit 103 while being transferred. The applicator 103 is connected to the blending section 101, and receives and discharges seasoned oil from the blending section 101. Here, the seasoning oil is applied to the laver 10 that is discharged from the application unit 103 and transferred. Seasoning oil may be applied to the laver 10 to have a thickness of 10% to 50% of the thickness of the laver 10. Due to this, the seasoning oil may not be applied excessively to the seaweed.

Further, the application unit 103 may include an application transfer unit 131, an application supply unit 133, an application body part 135, and an application guide part 137.

The coating transfer unit 131 is connected to the supply unit 102, in particular, the supply body unit 125 and is positioned along one direction (A), and receives the seaweed 10 from the supply body unit 125 and receives the seaweed 10 along one direction (A). Transfer.

In addition, the coating transfer unit 131 may suck air downward to bring the seaweed 10 located on the upper surface into close contact. Due to this, the laver 10 can be stably located on the upper surface of the coating transfer unit 131 when transferred by the coating transfer unit 131.

The coating supply unit 133 is located above the coating transfer unit 131 and is connected to the blending unit 101. Here, the application supply unit 133 is made in the form of a pipe, and is positioned along a direction crossing one direction A. In addition, a plurality of discharge ports 133a are formed on the upper surface of the coating supply unit 133 along a direction crossing the one direction A, and seasoned oil is discharged through the discharge ports 133a.

The application body 135 is located between the application transfer unit 131 and the application supply unit 133, and is in contact with the seaweed 10 that is transferred along one direction A by the application transfer unit 131. Here, the application body 135 is made in the form of a roller, and is positioned parallel to the application supply unit 133. In addition, the coating body 135 is rotated around an axis along a direction crossing one direction (A).

The application guide part 137 is connected to the application supply part 133 and extends toward the application body part 135 and is located along the application supply part 133. After the seasoning oil is discharged through the outlet (133a), it is guided to the coating guide portion 137 and is guided to the coating body portion 135. Here, since the application body 135 is rotated, it is applied with seasoning oil as a whole, and is in contact with the seaweed 10 conveyed by the application transfer unit 131 to apply the seasoning oil to the seaweed 10.

The coating unit 103 as described above can be discharged by evenly applying the laver 10 transferred along one direction (A) with seasoning oil.

Subsequently, a step (S104) of sprinkling salt and seasoning on the laver 10 coated with seasoning oil may be performed. In step S104, the laver 10 is guided to the spraying portion 104 after being removed from the application portion 103, and passes through the spraying portion 104 while being transferred. Here, the spraying unit 104 stores salt and seasoning and sprinkles salt and seasoning toward the laver 10 passing through the spraying unit 104. Salt and seasoning may be kept attached to the laver 10 due to seasoning oil after being sprinkled on the laver 10.

In addition, the spraying part 104 may include a spraying conveying part 141, a spraying body part 143, and a collecting part 145.

The spray transfer unit 141 is connected to the coating unit 103, in particular, the coating transfer unit 131 and is located along one direction (A), and receives steam from the coating transfer unit 131 and transfers it along one direction (A). Here, the laver 10 is in a state coated with seasoning oil.

In addition, the spray transfer unit 141 may suction air downward to bring the steam 10 into close contact with the upper surface of the spray transfer unit 141. Due to this, the seaweed 10 can be stably located on the upper surface of the spray transfer unit 141 when transferred in one direction (A) in the spray transfer unit 141.

The spray body portion 143 is located along a direction crossing the one direction (A) from the upper side of the spray transfer portion 141. Here, the spray body portion 143 stores salt and seasoning, and sprays salt and seasoning toward the spraying transfer portion 141. For this reason, when the laver 10 is located on the spraying conveying part 141 in a state coated with seasoning oil and conveyed to pass between the spraying conveying part 141 and the spraying body part 143, salt and seasoning are laver ( 10) can be sprinkled on.

The collection unit 145 is connected to the spray transfer unit 141. The laver 10 falls from the collection unit 145 in a state where salt and seasoning are sprinkled after being transported by the spray transfer unit 141. The laver 10 is stacked and collected in the collection unit 145.

Subsequently, a step (S105) in which a plurality of laver 10 is stacked and packaged may be performed. In step S105, the laver 10 may be guided to the packaging unit 105 in a state of being stacked by a plurality of sheets after being removed from the spraying unit 104. Here, the packaging unit 105 may package the laver 10 stacked by a plurality of sheets using a packaging material, and the plurality of sheets may be variously formed, such as 5 sheets, 10 sheets, 50 sheets, 100 sheets, and 1500 sheets.

In step S105, a sheet type packaging material 20 may be used, and a packaging portion 105 as shown in FIG. 2 may be used. Here, the packaging unit 105 may include a packaging transfer unit 151, a packaging material winding roll 152, a packaging forming unit 153, a center sealer 154, and a sealing cutter 155.

The packaging transfer unit 151 is connected to the spraying unit 104 and located along one direction (A), and receives the laver 10 stacked in multiple sheets from the collection unit 145 of the spraying unit 104 in one direction (A) And transport along. Here, the laver 10 is coated with seasoning oil and sprinkled with salt and seasoning, and is supplied to the packaging transport unit 151 through the tip of the packaging transport unit 151.

The packaging material winding roll 152 is positioned above the packaging transfer unit 151 corresponding to the spreading unit 104 in a state where the sheet-shaped packaging material 20 is wound.

The packaging forming unit 153 is located on the packaging conveying unit 151 to transport the sheet-shaped packaging material 20 unwound from the packaging material winding roll 152 along one direction (A). Here, the packaging forming unit 153 surrounds the stacked laver 10 conveyed by the packaging transport unit 151 by folding the sheet-shaped packaging material 20. Here, the sheet-shaped packaging material 20 surrounds the laver 10 stacked in a direction crossing one direction (A). In addition, both side ends of the sheet-like packaging material 20 may be positioned in a vertical direction to face each other.

The center sealer 154 is positioned on the packaging conveying unit 151 to continuously fuse both side ends of the sheet-shaped packaging material 20 surrounding the stacked laver 10 along one direction (A).

The sealing cutter 155 is positioned on the packaging transport unit 151 to be adjacent to the rear end of the packaging transport unit 151. In addition, the sealing cutter 155 is positioned along a direction crossing the one direction A, and cuts while sealing the sheet-shaped packaging material 20. Here, the packaging material 20 is sealed and cut while surrounding the laver 10 stacked by a plurality of sheets. That is, the packaging material 20 is a laver package 1 as shown in Fig. 4 (a) by packaging each of the laver 10 stacked by plural sheets and combining it with the laver 10.

In addition, the packaging material 20 may package the laver 10 stacked as it is, but an inert gas such as nitrogen or helium may be injected into the space by the packaging material 20. In particular, it is preferable that relatively inexpensive nitrogen is injected. Nitrogen can prevent the oxidation of the laver 10 coated with seasoned oil inside the laver package 1, and can prevent damage to the laver 10 due to deformation of the laver package 1.

Meanwhile, in step S105, a zipperbag type packaging material 20' may be used in place of the sheet-type packaging material 20, and a modified packaging unit as shown in FIG. 3 may be used. Here, the packaging unit may include a sealed transfer unit 151 ′ and a suction injection unit 152 ′.

The sealed transfer part 151 ′ is connected to the spraying part 104 and is located along one direction A. The laver 10 stacked by a plurality of sheets in the collection unit 145 of the spraying unit 104 is put into the zipper bag-type packaging material 20'. Here, the laver (10) is coated with seasoning oil and sprinkled with salt and seasoning.

In a state in which the inlet portion of the zippered packaging material 20' is inserted into the sealed transfer unit 151', the zippered packaging material 20' is sealed while being transported along one direction (A). For this reason, the packaging material 20' is combined with the laminated laver 10 to form the laver package 1 as shown in FIG. 4(b).

The suction injection part 152' is located between the spraying part 104 and the sealed transfer part 151'. The suction injection part 152 ′ is inserted into the sealed transfer part 151 ′ and connected to the inside of the zipper-type packaging material 20 ′ that is transferred along one direction A. Here, the suction injection unit 152 ′ may suck air from the inside of the zipper-type packaging material 20 ′ and allow the stacked laver 10 to be packaged, and an inert gas inside the zipper-type packaging material 20 ′, For example, nitrogen, helium, etc. may be injected. In particular, it is preferable that relatively inexpensive nitrogen is injected into the inside of the zipper-type packaging material 20'. Nitrogen can prevent the oxidation of the laver 10 coated with seasoned oil inside the laver package 1, and can prevent damage to the laver 10 due to deformation of the laver package 1.

That is, the laver 10 stacked by a plurality of sheets through the step S105 may be packaged using packaging materials 20 and 20 ′ to form the laver package 1. In addition, the packaging materials 20 and 20 ′ may be manufactured by including at least one of polypropylene (PP), polyethylene (PE), and aluminum, respectively. The packaging materials 20 and 20' may also be microwave-type envelopes.

The laver package 1 may be put into a microwave oven and heated. When put into a microwave oven, holes may be formed in some areas. After the laver package 1 is heated in a microwave oven for 30 seconds to 40 seconds, the laver 10 can be crisply baked inside the laver package 1.

In addition, a part of the laver package 1 is opened, and the laver 10 may be separated from the laver package 1 through an open part of the laver package 1. Here, the laver 10 may be directly baked using a stone plate, a grill, an oven, an air fryer, or a frying pan.

The laver processing method of this embodiment can prepare a laver package 1 that maintains the laver 10 in a marinated state by packaging laver 10 with seasoning oil and sprinkled with salt and seasoning. . For this reason, the laver processing method of the present embodiment provides the laver 10 in the marinated state to the consumer, so that the consumer can eat the laver 10 that has been relatively delicious by grilling the marinated laver 10 right away. Here, the laver 10 can provide a fresh taste to the consumer.

In particular, seasoning oil is produced by blending edible oil and a seasoning liquid, which is a wood herb liquid, which is a mixture of at least one selected from among sesame oil, perilla oil, soybean oil, sunflower seed oil, rice bran oil, corn oil, grape seed oil, canola oil, and olive oil. This seasoning oil can be applied to the laver 10 to give off a smoked flavor. Due to this, laver can be processed to have an improved taste and provided to consumers. In addition, since seasoning oil may contain wood vinegar liquid as a seasoning liquid, laver may not generate dryness even if it is kept and stored for 30 to 180 days in a state covered with seasoning oil. In other words, the laver processing method of the present embodiment enables to provide delicious laver 10 to consumers even if the laver 10 is marinated and stored for a long time using a packaging material.

In particular, perilla oil stimulates the taste with a unique scent, but is easily oxidized and cannot be used alone. In general, it is mixed only in small amounts with at least one of sesame oil, soybean oil, sunflower seed oil, rice bran oil, jade oil, grape seed oil, canola oil and olive oil. Can be used. For this reason, it is difficult to process laver to give out the peculiar scent of perilla oil, and it is difficult to distribute it so that it can provide the taste that you feel when you eat it by baking it with plenty of perilla oil that mothers made before.

On the other hand, in this embodiment, perilla oil may be used alone, and oxidation may be prevented by combining it with seasoning liquid, which is wood vinegar. The laver 10 processed through this embodiment may not spoil even if it is kept and stored for 30 to 180 days in a state applied with perilla oil combined with the seasoning solution. The laver 10 processed through this embodiment may be packaged and distributed in a state that can be baked and eaten immediately by applying plenty of perilla oil. For this reason, the present embodiment can properly reproduce the taste of laver that mothers have baked in the past and provide it to consumers, so that the consumer can feel the old taste through laver.

On the other hand, the laver processing method of this embodiment may further include the step of selecting and removing foreign substances from the laver 10.

It is preferable that the step of selecting and removing foreign substances as described above is performed before step S103. That is, it is preferable that the laver 10 is selected and removed from foreign substances before being applied with seasoning oil. Here, the laver 10 is guided to the removal unit 106 while facing the application unit 103 after being removed from the supply unit 102, and passes through the removal unit 106 while being transferred. Here, the removal unit 106 removes foreign substances from the laver.

In addition, the removal part 106 may include a removal transfer part 161 and a removal body part 163.

The removal transfer unit 161 may be positioned between the supply body 125 of the supply unit 102 and the application transfer unit 131 of the application unit 103 to connect the supply body 125 and the application transfer unit 131. The removal transfer unit 161 receives the laver 10 from the supply body 121 and transfers it to the coating transfer unit 131 along one direction (A).

The removal body part 163 is located along a direction crossing the one direction A from the upper side of the removal transfer part 161. Here, the removal body part 163 removes foreign matter from the seaweed 10 by spraying air toward the seaweed 10.

The control body 163 may include a camera, and foreign substances located on the laver 10 may be selected using the camera. Here, the control body 163 may remove foreign substances from the laver 10 by spraying air only on the portion of the laver 10 corresponding to the selected foreign matter.

In addition, the removal transfer unit 161 may suck air to bring the laver 10 into close contact with the upper surface of the removal transfer unit 161. For this reason, the laver 10 can be stably located on the upper surface of the removal transfer part 161 even if air is injected from the removal body part 163 while being transferred in one direction A from the removal transfer part 161. Through the step of removing the foreign substances as described above, the laver 10 may be coated with seasoning oil while the foreign substances are removed.

On the other hand, a sensory test was conducted for the laver of the laver package prepared according to this example. Here, Example is a laver baked after applying the seasoning oil according to the present invention and packaging for 45 days, Comparative Example 1 is baked immediately after applying the seasoning oil according to the present invention, and packaged for 45 days The laver of Comparative Example 2 was baked immediately after applying the blended oil using edible oil, and the laver in a packaged state for 45 days, and Comparative Example 3 was baked after applying the blended oil using edible oil and packaging for 45 days. It's Kim.

Example

First, edible oil (sesame oil, perilla oil, and canola oil) and seasoning liquid were added and mixed with 18ℓ and 5ℓ, respectively, and oil-water was separated to produce seasoned oil.

Subsequently, seasoning oil was applied to 1 g of laver in a certain amount.

Then, 0.2 g of salt and seasoning were sprinkled on the seaweed coated with seasoning oil.

Subsequently, the seaweed was baked after 45 days in a packaged state.

Comparative Example 1

First, edible oil (sesame oil, perilla oil, and canola oil) and seasoning liquid were added and mixed with 18ℓ and 5ℓ, respectively, and oil-water was separated to produce seasoned oil.

Subsequently, seasoning oil was applied to 1 g of laver in a certain amount.

Then, 0.2 g of salt and seasoning were sprinkled on the seaweed coated with seasoning oil.

Subsequently, the laver was baked right away, and 45 days passed in the state of being wrapped in a packaging material.

Comparative Example 2

First, 18 liters of edible oil (sesame oil, perilla oil, and canola oil) were added and blended to produce a blended oil.

Subsequently, the blended oil was applied to 1 g of laver by a certain amount.

Then, 0.2 g of salt and seasoning were sprinkled on the laver coated with the blended oil.

Subsequently, the laver was baked right away, and 45 days passed in the state of being wrapped in a packaging material.

Comparative Example 3

First, 18 liters of edible oil (sesame oil, perilla oil, and canola oil) were added and blended to produce a blended oil.

Subsequently, the blended oil was applied to 1 g of laver by a certain amount.

Then, 0.2 g of salt and seasoning were sprinkled on the laver coated with the blended oil.

Subsequently, the seaweed was baked after 45 days in a packaged state.

The sensory test was conducted on 50 food-related experts and general consumers about the taste and aroma of seaweed according to the Examples and Comparative Examples. Here, the score and evaluation criteria were 9-point scoring method shown in Table 1, and the evaluation results are shown in Table 2.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division flavor incense Overall preference Example 8.7 8.5 8.6 Comparative Example 1 8.6 8.4 8.5 Comparative Example 2 5.4 4.2 4.8 Comparative Example 3 1.4 1.2 1.3

Referring to Table 2, it can be confirmed that the taste, aroma, and overall preference of Examples and Comparative Example 1 to which seasoned oil was applied were superior to Comparative Examples 2 and 3 to which the blended oil was applied. That is, it can be determined that seasoning oil is applied to seaweed to give the best taste and aroma.

In particular, looking at Comparative Examples 2 and 3 to which the blended oil was applied, it can be confirmed that the seaweed baked after packaging for 45 days of Comparative Example 3 was significantly lower in taste and aroma than the immediately baked seaweed of Comparative Example 2. This may indicate that the seaweed baked after being marinated for a long time with a general blended oil is significantly inferior in taste and aroma.

However, looking at Example and Comparative Example 1 to which seasoning oil was applied, it was confirmed that the seaweed baked after being packaged for 45 days in the Example gave almost similar or better taste and aroma to the immediately baked seaweed of Comparative Example 1. I can. That is, the laver processing method of the present embodiment and the laver package 1 manufactured thereby can maintain the taste and aroma of laver even if the laver 10 is marinated in seasoning oil for a long time.

Therefore, the laver processing method of the present embodiment and the laver package 1 produced by the laver processing method of the present embodiment can provide the laver 10 marinated with seasoned oil to the consumer in an unbaked state to provide the best taste felt when eating immediately. In particular, the laver 10 may not spoil when marinated with seasoning oil for a long time, and the taste and aroma of the laver 10 may not be degraded at all in the baked state. For this reason, the laver 10 can be commercialized and distributed or exported as it is without being baked in a state marinated in seasoned oil. In addition, in this embodiment, since the step of baking the laver 10 is not performed, the processing time and cost of the laver 10 may be reduced.

Above, the technical idea of the present invention has been described in detail with reference to preferred embodiments, but the technical idea of the present invention is not limited to the above embodiments, and those skilled in the art within the scope of the technical idea of the present invention Various modifications and changes are possible by the user.

100: laver processing device
10: Kim
20, 20': packaging material
1: gold package

Claims (10)

(a) mixing cooking oil and seasoning liquid to produce seasoning oil;
(b) the step of conveying one sheet of steam;
(c) applying the seasoned oil to the seaweed to be transferred;
(d) sprinkling salt and seasoning on seaweed coated with seasoning oil; And
(e) laver processing method comprising the step of stacking a plurality of laver sprinkled with salt and seasoning and packaging with a packaging material.
The method of claim 1, wherein step (b),
(b1) laminating while steam is injected into the inlet of the supply base;
(b2) dropping the laver passing through the inlet by the supply base unit one by one; And
(b3) laver processing method comprising the step of being placed in the supply body portion of the laver that has fallen one by one and being transported along one direction.
The method of claim 1, wherein step (c),
(c1) a step in which the steam is located and transferred to the coating transfer unit;
(c2) inducing the application supply unit to receive and discharge the seasoning oil so that it faces the application body through the application guide unit; And
(c3) A laver processing method comprising the step of applying the seasoning oil by rotating the coating body portion in contact with the laver conveyed on the coating conveying unit.
The method of claim 1, wherein the laver processing method,
Prior to step (c), laver processing method, characterized in that it further comprises the step of selecting and removing foreign substances from the transported laver.
The method of claim 1,
The cooking oil is selected and blended at least one of sesame oil, perilla oil, soybean oil, sunflower seed oil, rice bran oil, jade endosperm oil, grape seed oil, canola oil, and olive oil, and the seasoning liquid is wood vinegar liquid.
The method of claim 1,
The packaging material is a sheet-type packaging material,
Step (e) is:
(e1) a step in which a plurality of laver sprinkled with salt and seasoning is stacked and placed on a packaging transfer unit and transferred;
(e2) a step of enclosing the laver stacked by a plurality of sheets by folding the packaging forming unit while transporting the packaging material unwound from the packaging material winding roll along one direction;
(e3) continuously fusion bonding both side ends of the packaging material surrounding the laver in which a plurality of center sealers are stacked in one direction; And
(e4) A laver processing method comprising the step of cutting and sealing, by a sealing cutter, a packaging material surrounding the laver stacked by a plurality of sheets, and packaging each with a packaging material.
The method of claim 1,
The packaging material is a zipper bag type packaging material,
Step (e) is:
(e1) a step in which a plurality of laver sprinkled with salt and seasoning is stacked and introduced into the packaging material; And
(e2) laver processing method comprising the step of being sealed while the inlet portion of the packaging material is inserted into the sealed conveying unit and conveyed along one direction.
The method of claim 1, wherein step (e),
Laver processing method, characterized in that it further comprises the step of injecting an inert gas between the laver and the packaging material for packaging the laver stacked by a plurality of sheets.
A laver package prepared by the laver processing method according to any one of claims 1 to 8.
A laver package that is manufactured by the laver processing method according to any one of claims 1 to 8 and can be heated in a microwave oven.

Images