KR20210009557A - Manufacturing method of fermented black sea tangle - Google Patents

Abstract

Presented in the present invention is a manufacturing method of fermented black kelp, wherein brown rice, ginger, jujube, and cinnamon are used to manufacture grain syrup, and then, only a kelp root part is immersed therein, followed by an aging and drying process repeated 6 times. Preferably, a fermentation process is performed in the following order: fermentation and aging at 70°C for 21 days → hot air drying at 65°C for 24 hours → fermentation and aging at 70°C for 24 hours → hot air drying at 60°C for 12 hours → low temperature aging at 0-4°C for 24 hours → low temperature drying. Therefore, the present invention can reduce the salty taste of kelp, soften the texture of kelp, and double the efficacy of kelp.

Description

Manufacturing method of fermented black sea tangle {Manufacturing method of fermented black sea tangle}

The present invention relates to a method for producing fermented black seaweed, and more particularly, to a method for producing fermented black seaweed to reduce the saltiness of kelp and change the cold property to a mild property, as well as to produce a soft texture.

As is well known, kelp belongs to the brown algae plant Kelpaceae kelp family, and is a cold-sealing plant distributed along the coasts of the cold and subtropical zones. More than 20 species are native to the Pacific coast alone, and since ancient times, it has been used for food in Korea, Japan, and China.

The ingredients of these kelp vary depending on the type, but they are generally about 16% moisture, 7% protein, 1.5% fat, 49% carbohydrates, and 26.5% inorganic salts, and 20% of carbohydrates are fiber, and the rest are physiological functions such as alginic acid and naminarin. It is a polysaccharide with this. In addition, it is rich in minerals such as iodine, potassium, and calcium, various vitamins including vitamin B2, amino acids, and especially glutamic acid. In particular, indigestible polysaccharides, which are difficult to digest, are in the spotlight as a material for various health foods such as intestinal action and obesity prevention as dietary fiber, anticancer, lower cholesterol levels, and the release of heavy metals. Oligosaccharides made from these polysaccharides are generally indigestible, act as bifidus growth factors, and are known to be effective in preventing tooth decay. In recent years, studies to prepare oligosaccharides from alginic acid have been actively conducted.

As described above, since kelp contains a lot of various beneficial ingredients, various types of research using these active ingredients are being conducted.

Unexamined Patent Publication No. 10-2000-0072244 (name of invention: fermented kelp manufacturing method. Publication date: December 5, 2000) Published Patent Publication No. 10-2017-0082682 (Name of the invention: Method for manufacturing fermented kelp fermented products. Publication date: July 17, 2017) Unexamined Patent Publication No. 10-2003-0069417 (Name of the invention: Method for manufacturing fermented kelp using honggukgyun and its use. Publication date: August 27, 2003) Registered Patent Publication No. 10-0833457 (Name of invention: kelp and its manufacturing method. Announcement date: May 29, 2008)

An object of the present invention is to provide a method for producing fermented black seaweed in which kelp is added to jocheong and fermented, aged and dried six times, thereby reducing saltiness of kelp and producing a soft texture.

The manufacturing method of fermented black seaweed according to the present invention comprises the steps of preparing only the root of the kelp, adding godubap steamed with brown rice, ginger, jujube, and cinnamon in malt water to make jocheong, and dishima soaked in the jocheong at 70°C. After the first fermentation and aging for 21 days at 65°C, after secondary hot air drying at 65°C for 24 hours, the third fermentation aging at 70°C for 24 hours, and then 4th hot air drying at 60°C for 12 hours, It characterized in that it comprises the step of 5th low temperature aging for 24 hours at 0 ℃ ~ 4 ℃, and then 6th low temperature drying.

In the present invention, the seaweed is put in jocheong, fermentation, aging and hot air drying are performed sequentially over six times, thereby reducing the salty taste of the tasama and changing the cold nature to a mild nature, so that it is not only good for health, but also for the elderly and children to consume due to its soft texture. Has a good advantage.

In addition, it is currently said that kelp is good for diseases caused by fine dust, but conventionally, it cannot be easily ingested. However, the fermented kelp of the present invention is easy to ingest and, in particular, undergoes a fermentation process, thereby increasing the efficacy of kelp.

1 is a view sequentially showing a method of manufacturing fermented black seaweed according to an embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail. In the detailed description to be described later, representative embodiments in the present invention will be presented in order to achieve the above-described technical problem. And other embodiments that may be presented by the present invention are replaced by descriptions in the configuration of the present invention.

The term'black seaweed' used in the present invention refers to a kelp prepared by a manufacturing method to be described below, preferably immersed in jocheong and fermented, aged and dried over 6 times.

In the present invention, when preparing fermented black seaweed, jocheong is prepared using brown rice, ginger, jujube, and cinnamon, and then only the root of the kelp is immersed therein, and the aging and drying process is performed 6 times, preferably. Fermentation at 70℃ for 21 days → Hot air drying at 65℃ for 24 hours → Fermentation at 70℃ for 24 hours → Hot air drying at 60℃ for 12 hours → Low temperature aging at 0℃ to 4℃ for 24 hours → Low temperature drying. The purpose of this study is to implement a method of manufacturing fermented black seaweed that can reduce the saltiness of kelp and soften the texture of kelp and double the efficacy of kelp.

Hereinafter, a method of manufacturing fermented black seaweed according to a preferred embodiment of the present invention will be described in detail with reference to FIG. 1.

{Example 1}

As shown in Fig. 1, the method of manufacturing fermented black seaweed according to the present invention consists of three steps, comprising preparing kelp, making jocheong, and fermenting.

1. Steps to prepare kelp

After preparing only the root part of kelp, scrub it with running water and brush it, and then let it dry naturally in sunlight.

2. Steps to make jocheong

First, soak the brown rice for 6 hours and steam the godubap. At this time, in the present invention, ordinary rice was not used, but brown rice having a lot of fiber was used.

After that, peel the ginger peel off, wash the cinnamon thoroughly, remove the jujube seeds, and chop finely. In general, since kelp has a cold property, in order to relieve the cold property of kelp and warm the body when consumers eat kelp, in the present invention, jocheong was made using ginger, jujube, and cinnamon. In addition, if you eat a lot of kelp, you will have diarrhea. To prevent this, if the kelp is soaked in jocheong and fermented, due to the warm nature of jocheong, consumers will not have diarrhea even if they eat a lot of kelp.

Next, soak the malt in warm water and wash it, filter it in Gouncheon to prepare malt water, then soak brown rice godubap, ginger, cinnamon, and jujube to keep it warm for 7 hours. At this time, when the rice grains are made, the sikhye is completed, and the sikhye is filtered through Gouncheon and boiled for 7 hours over medium heat to complete the jocheong.

In this way, if the kelp is fermented after making jocheong, it not only relieves the cold nature of kelp, but also causes diarrhea when consumers eat a lot of kelp.This can be prevented by adding ginger, jujube, and cinnamon to jocheong. .

3. Fermentation stage

Warm water is mixed with jocheong made of brown rice, ginger, cinnamon, and jujube. Preferably, jocheong and warm water are mixed in a ratio of 7:3, so that the jocheong can be absorbed by the kelp. In other words, if the kelp is dry and the viscosity of the vinegar is high, the jocheong is not absorbed by the kelp.

Then, add kelp to jocheong mixed with warm water, and add 3 pieces of raw garlic and 1 toll of ginger. At this time, the reason why warm water is mixed with the jocheong is to soften the fibers of the kelp so that the jocheong can easily penetrate into the kelp. In addition, when fresh garlic or ginger is added to the kelp and fermented together, the cold properties of the kelp can be once more alleviated due to the efficacy of garlic or ginger, and the effects of garlic and ginger can be realized in the fermented kelp of the present invention.

Next, in the present invention, the kelp immersed in jocheong is fermented and aged over 6 times, preferably after the first fermentation aging at 70°C for 21 days, followed by secondary hot air drying at 65°C for 24 hours, and then 70 After the third fermentation aging at °C for 24 hours, 4th hot air drying at 60 °C for 12 hours, 5th low temperature aging for 24 hours at 0 °C ~ 4 °C, and finally 6th low temperature drying. This fermentation process is an optimal condition obtained by the inventors through several experiments.

As described above, in the present invention, the process of fermenting and aging the kelp soaked in jocheong at high temperature and drying with hot air is repeatedly performed.By repeatedly performing this process, not only the tissue (i.e., fiber) of the kelp is softened, but also In addition to the penetration of jocheong into the tissues of kelp, consumers can eat soft kelp. In addition, when the kelp containing jocheong is fermented and dried at 65°C to 70°C as in the present invention, the kelp is sterilized without changing the properties of the kelp.

Finally, fermented and aged black seaweed is cut at regular intervals, immersed in the above-described jocheong, taken out, and wrapped with roasted soybean powder.

Claims (2)

In the manufacturing method of fermented black seaweed,
Preparing only the root portion of kelp;
Adding godubap steamed with brown rice, ginger, jujube, and cinnamon in malt water to make jocheong;
It characterized in that the step of fermenting by soaking kelp in the jocheong, fermenting in the order of first fermentation aging, second hot air drying, third fermentation aging, 4th hot air drying, 5th low temperature aging, 6th low temperature drying. Method for producing fermented black seaweed.
The method of claim 1,
The fermentation step;
Dishima soaked in Jocheong was first fermented and aged at 70°C for 21 days, followed by secondary hot air drying at 65°C for 24 hours, followed by third fermentation at 70°C for 24 hours, and then at 60°C for 12 hours. After the fourth hot air drying during, the fifth low-temperature aging for 24 hours at 0 °C ~ 4 °C, and then the sixth low-temperature drying process for producing fermented black seaweed.

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