KR20230100395A - Health functional sea cucumber laver and preparation method thereof - Google Patents

Abstract

The present invention relates to health functional sea cucumber laver and a preparation method thereof. The health functional sea cucumber laver according to the present invention is prepared using sea cucumber, intestines, eggs, and sea cucumber salt so that nutritional content, taste, and flavor have been significantly improved compared to conventional seasoned seaweed, and as a wellness food, it can satisfy consumer preferences. In addition, the development of premium new products using sea cucumbers and seaweed can contribute to revitalizing the local economy, such as increase in the profits of fishery-related companies and creation of employment.

Description

Health functional sea cucumber laver and preparation method thereof {Health functional sea cucumber laver and preparation method thereof}

The present invention relates to health functional sea cucumber seaweed and a manufacturing method thereof.

Laver (laver; scientific name Porphyra yezoensis ) is also called Haetae, Haeui, or Ecklonia cava. Interest in the biological maintenance function possessed is increasing.

In addition to laver, it contains a lot of protein, carbohydrates, amino acids, carotene, etc., and contains a large amount of minerals such as vitamin A, vitamin B complex, and vitamin C, so it is effective for diseases such as arteriosclerosis, hot blood, stroke, and dizziness. Known for good food.

Seasoned seaweed has been manufactured since ancient times by applying a mixture of salt and oil to dried seaweed and then applying heat to bake it. The salt used in the manufacture of seasoned seaweed is generally widely used refined salt, and the refined salt has almost no mineral components removed during the manufacturing process, and trans fats, active oxygen, peroxide, etc. In addition, there are cases where chemical seasonings such as sodium glutamate are added, which is not beneficial to the human body.

In the 21st century, as the standard of living improves and interest in health increases, interest in related well-being food is increasing, overcoming the disadvantages of conventional seasoned seaweed and developing new flavors and nutrients. There is a need to develop technology for producing seaweed having.

Republic of Korea Patent Registration No. 2215045.

In order to solve the above problems, the present invention is intended to provide a method for manufacturing sea cucumber seaweed with significantly improved taste, flavor and nutrition, and sea cucumber seaweed manufactured through the above manufacturing method.

The manufacturing method of seasoned sea cucumber laver according to the present invention includes the steps of separating internal organs and eggs from sea cucumber; Obtaining a sea cucumber ripening liquid by filtering after removing the floating matter formed in the upper layer of the sea cucumber during the cooking process of mixing and heating the remaining sea cucumber portion from which the internal organs and eggs are removed; Obtaining sea cucumber salt by lyophilizing and pulverizing the sea cucumber ripening liquid; Freeze-drying the intestines, eggs, and raw sea cucumbers, respectively, and then pulverizing to obtain intestine powder, egg powder, and raw sea cucumber powder; Forming an edible oil coating layer on both sides of dried seaweed; and baking after spreading the sea cucumber salt and any one or more selected from intestine powder, egg powder, and fresh sea cucumber powder on the edible oil-coated layer.

In the method for producing seasoned sea cucumber seaweed according to an embodiment of the present invention, the method may further include contacting an adsorbent to remove off-flavor and turbidity-causing components before freeze-drying the sea cucumber ripening liquid.

In the method for producing seasoned sea cucumber laver according to an embodiment of the present invention, the cooking oil is at least one selected from the group consisting of perilla oil, sesame oil, and olive oil, and soybean oil, corn oil, grapeseed oil, sunflower seed oil, canola oil, and avocado oil. It may be to mix at least one selected from the group consisting of 30 to 70 parts by weight: 10 to 50 parts by weight.

In the method for manufacturing seasoned sea cucumber seaweed according to an example of the present invention, one or more sea cucumber powder and sea cucumber salt selected from internal organs powder, egg powder and raw sea cucumber powder are 5 parts by weight based on 100 parts by weight of dried seaweed coated with cooking oil. to 100 parts by weight.

In the method for producing seasoned sea cucumber seaweed according to an example of the present invention, the dried seaweed with the cooking oil coating layer: internal powder, the dried seaweed with the cooking oil coating layer: egg powder, the dried laver with the cooking oil coating layer: fresh sea cucumber powder And dry laver with an edible oil coating layer: sea cucumber salt may satisfy a weight ratio of 100: 20 to 40, 100: 40 to 70, 100: 5 to 25, and 100: 5 to 30, respectively.

In the method for manufacturing seasoned sea cucumber laver according to an example of the present invention, a step of baking at 180 to 230 ° C. for 1 to 3 seconds may be further included before forming the cooking oil coating layer.

Seasoned sea cucumber seaweed according to the present invention is prepared by the above manufacturing method.

The health functional sea cucumber seaweed according to the present invention is manufactured using sea cucumber, internal organs, eggs, and sea cucumber salt, so that nutritional components, taste, flavor, etc. are significantly improved compared to conventional seasoned seaweed, and it can satisfy consumers' preferences as a well-being food. .

In addition, through the development of new premium products using sea cucumber and seaweed, it can contribute to revitalizing the local economy, such as increasing the profits of fisheries-related companies and creating jobs.

1 shows an example of a method for manufacturing health functional sea cucumber seaweed,
2 shows an example of a method for producing seasoned sea cucumber powder,
3 shows an example of a method for manufacturing sea cucumber salt.

Hereinafter, the present invention will be described in detail with reference to the accompanying tables or drawings.

When drawings are described, they are provided as examples so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art. Therefore, the present invention may be embodied in other forms without being limited to the drawings presented, and the drawings may be exaggerated to clarify the spirit of the present invention.

Terms such as first and second may be used to describe various components, but the components should not be limited by the terms. These terms are only used for the purpose of distinguishing one component from another. For example, a first element may be termed a second element, and similarly, a second element may be termed a first element, without departing from the scope of the present invention.

At this time, unless there is another definition in the technical terms and scientific terms used, they have meanings commonly understood by those of ordinary skill in the art to which this invention belongs, and the gist of the present invention is described in the following description and accompanying drawings. Descriptions of well-known functions and configurations that may be unnecessarily obscure are omitted.

In addition, singular forms used in the specification of the present invention may be intended to include plural forms as well unless otherwise indicated in the context.

Also, in the specification of the present invention, units used without particular notice are based on weight, and for example, % or a unit of ratio means weight% or weight ratio.

In addition, in the specification of the present invention, the expression "comprises" is an open description having a meaning equivalent to expressions such as "includes", "includes", "has" or "characterized by", and is further listed It does not exclude elements, materials or processes that do not exist. Also, “actually… The expression "consists of" means that the specified element, material or process together with other elements, materials or processes not listed do not significantly affect at least one basic and novel technical idea of the invention in an unacceptably significant manner. It means that it can exist in quantity. Also, the expression “consisting of” means that only the described elements, materials or processes are present.

In the present invention, "sample" or "sample" indicates an object for analysis, and is used in the same meaning throughout the specification.

Hereinafter, the manufacturing method of seasoned sea cucumber laver of the present invention will be described in detail.

The manufacturing method of seasoned sea cucumber laver according to the present invention includes the steps of separating internal organs and eggs from sea cucumber; Obtaining a sea cucumber ripening solution by mixing water with the sea cucumber portion from which the internal organs and eggs have been removed and removing the floating matter formed in the upper layer of the sea cucumber during the process of heating and ripening, and then filtering; Obtaining sea cucumber salt by lyophilizing and pulverizing the sea cucumber ripening liquid; Freeze-drying the intestines, eggs, and raw sea cucumbers, respectively, and then pulverizing to obtain intestine powder, egg powder, and raw sea cucumber powder; Forming an edible oil coating layer on both sides of dried seaweed; and baking after spreading the sea cucumber salt and any one or more selected from intestine powder, egg powder, and fresh sea cucumber powder on the edible oil-coated layer.

Kim (laver) is one of the traditional foods unique to Korea, and it is one of the foods that are rarely excluded from the Korean diet. Seaweed is rich in various types of minerals such as protein, potassium, iron, vitamins, and phosphorus, and is an alkaline food.

Seaweed contains more than 40% polysaccharide having a structure similar to that of agar, and contains about 6% sulfate group, and has been reported to exhibit various functionalities. It has high use value as a physical excipient.

Seaweed is distributed on the market in the form of dried seaweed prepared by washing, aging, and drying raw seaweed mainly collected from fish farms in the sea, or in the form of seasoned seaweed seasoned with the dried seaweed.

Seasoned seaweed has been manufactured since ancient times by applying a mixture of salt and oil to dry seaweed, then applying heat and baking. Depending on the characteristics of the product, the baking temperature, heat treatment conditions and time must be properly , it has a good fragrance, and it is a good product that turns blue-green when roasted. Such a flavor is known to be caused by cysteine or aspartic acid.

The salt used in seasoned seaweed manufacturing may be a generally widely used refined salt, which is harmful to the human body since most of the mineral components are removed during the manufacturing process and chemical seasonings such as sodium glutamate are sometimes added.

Sea cucumber is a general term for marine invertebrates belonging to the echinoderms phylum Holothuroidea, biaxially radially symmetrical, cucumber-shaped, and without arms and spines. Because they move sideways, the mouth and anus are on opposite sides of each other, making them secondary symmetrical animals. Small bone fragments of calcareous matter are scattered in the thick body wall muscles. About 1,500 species of sea cucumber are distributed worldwide, and sea cucumbers produced in Korea are 14 species of four families, including red sea cucumber, blue sea cucumber, and black sea cucumber. Sea cucumbers are classified as red sea cucumbers, blue sea cucumbers, black sea cucumbers, or jellyfish sea cucumbers according to the color of the surface, and they are all the same species. However, the color of the skin changed depending on the preferred food and habitat.

The sea cucumber is rich in protein, calcium, minerals such as iron, zinc, phosphorus, iodine, selenium, vitamins, amino acids, and chondroitin, and is known as a low-fat, low-sugar, and cholesterol-free alkaline nutritional food. In addition, the sea cucumber is well known as a health food that restores energy while enhancing appetite, and calcium and iron contained in sea cucumber are effective for teeth and skeleton formation and normal contraction of muscles. is known to give In addition, chondroitin contained in sea cucumber is known to have excellent effects on skin care, such as delaying skin aging and removing freckles, and calcium, iodine, and alginic acid can promote metabolism and purify blood, and sea cucumber fatty acids It is known to be effective in the treatment and prevention of tantrums, ulcers, arthritis, and the like.

Ecologically, sea cucumbers have two characteristics, summer sleep and regeneration. Sea cucumbers grow quickly at water temperatures below 17℃, especially at 8-10℃, but stop eating at 17℃ or higher, and stop activities at 25℃ or higher to sleep. In addition, the regenerative power is very strong, so after being cut into two objects, the cut part automatically heals after about 3 months, and when attacked by enemies or strongly stimulated, it throws away its intestines or cuts off itself, which takes about several months. If you do, the damaged part will recover on its own.

Salted seafood made from sea cucumber intestines is called 'Konowada' in Japanese, and is known to be enjoyed by gourmets as a food with a strong fragrance and excellent taste.

In order to self-cook 2 kg of the remaining sea cucumber portion washed after removing the internal organs and eggs (hereinafter referred to as raw sea cucumber), 5 to 15 kg, preferably 7 to 13 kg, and more preferably 9 to 11 kg of water are mixed and heated to 100 ° C. or higher. It may be heated for 20 to 60 minutes, preferably 25 to 50 minutes, more preferably 25 to 40 minutes, but is not limited thereto, and after heating under the above conditions, the sea cucumber is separated and then the floating matter formed in the upper layer of the filtrate is removed. It is preferable because it is possible to obtain a high-purity sea cucumber ripening liquid purified by filtering.

Before freeze-drying the sea cucumber ripening liquid, a step of contacting the adsorbent to remove off-flavor and turbidity-causing components may be further included. The type of the adsorbent is not particularly limited, but according to an embodiment of the present invention, a fixed bed adsorption tower filled with spherical montmoriltonite particles can be used when removing off-flavor and turbidity-causing components through adsorption, and the fixed bed The specific surface area is, for example, 250 to 350 m ² /g, preferably 260 to 330 m ² /g, and more preferably 270 to 310 m ² /g, but is not limited thereto, and the average particle diameter of the montmorillonite particles is, for example, It may be 35 to 65 um, preferably 40 to 60 um, and more preferably 45 to 55 um, but is not limited thereto. It may be 3 to 10 seconds, preferably 4 to 8 seconds, more preferably 4 to 6 seconds, but is not limited thereto, and through such an adsorption process, the purity of the sea cucumber ripening liquid can be significantly increased, and then frozen. Drying is preferable because it is possible to manufacture sea cucumber salt with good texture and excellent taste and aroma.

The raw sea cucumber powder may be used by pulverizing dried sea cucumber to a size of about 0.5 to 1.5 mm, preferably 0.7 to 1.3 mm, and more preferably 0.9 to 1.1 mm, and may be formed by pulverizing to an intended size.

The type of cooking oil is not particularly limited, but at least one selected from the group consisting of perilla oil, sesame oil, and olive oil, soybean oil, corn oil, grapeseed oil, and sunflower seed oil to secure oxidation stability when forming a coating layer on seaweed. , Canola oil and at least one selected from the group consisting of avocado oil at a ratio of 30 to 70 parts by weight: 10 to 50 parts by weight, preferably 35 to 65: 15 to 45, more preferably 40 to 60: 20 to 40 It may be mixed, but is not limited thereto, and when mixed in the above ratio, it is preferable that the cooking oil component of the coating layer formed on seaweed can be more stable from oxidation.

For example, 5 to 100 parts by weight, preferably 10 to 95 parts by weight, more preferably 10 to 95 parts by weight of any one or more sea cucumber powder and sea cucumber salt selected from viscera powder, egg powder, and raw sea cucumber powder, based on 100 parts by weight of dried seaweed with an edible oil coating layer. Preferably, it may be distributed in an amount of 10 to 90 parts by weight, but is not limited thereto, and it is preferable that the taste, flavor, and texture of seasoned sea cucumber seaweed can be harmonized in the above range to improve the degree of preference.

Dried seaweed with an edible oil coating layer: dried seaweed with intestine powder, edible oil coating layer: egg powder, dried seaweed with an edible oil coating layer: dried seaweed with raw sea cucumber powder and an edible oil coating layer: Sea cucumber salt is 100: 20, respectively to 40, 100: 40 to 70, 100: 5 to 25 and 100: 5 to 30 weight ratios, preferably 100: 20 to 35, 100: 45 to 70, 100: 5 to 20 and 100 to 5 to 30 weight ratios , More preferably, it may satisfy a weight ratio of 100: 20 to 30, 100: 50 to 70, 100: 10 to 20, and 100: 5 to 30, but is not limited thereto, and the taste and taste of seasoned seaweed laver in the above ranges It is preferable because the flavor and texture can be harmonized and the preference can be remarkably improved.

Before forming the cooking oil coating layer, primary roasting of seaweed at 180 to 230 ° C. for 1 to 3 seconds, preferably at 185 to 220 ° C. for 1 to 3 seconds, more preferably at 190 to 215 ° C. for 1 to 3 seconds It may further include a step of performing, but is not limited thereto, and it is preferable to obtain the effect of efficiently attaching the edible oil coating layer to the surface of seaweed through the above process.

Hereinafter, the content of the present invention will be described in more detail through examples. Examples are only for explaining the present invention in more detail, but the scope of the present invention is not limited thereto.

[Material/Reagent]

- Sea cucumber and dried seaweed were purchased fresh from a nearby fish market and used.

- Cooking oil was purchased from a nearby large mart and used.

[Production Example 1] Seasoned Sea Cucumber Laver Manufacturing

1-1. Sea cucumber grooming

The sea cucumber was incised and trimmed, the internal organs and eggs were separated and washed, and the remaining sea cucumber parts were washed well for self-ripening, and then stored separately from the internal organs and eggs.

1-2. Sea cucumber liquid

After mixing 2 kg of the remaining washed sea cucumber part (hereinafter referred to as raw sea cucumber) and 10 kg of water and heating at 100 ° C. for 30 minutes, the sea cucumber was separated and removed to obtain a sea cucumber ripening liquid.

Then, by continuing to heat the sea cucumber ripening liquid, while maintaining the temperature above the boiling point, the raw sea cucumber floating matter formed in the upper layer is separated, and the sea cucumber ripening liquid from which the floating matter is removed is filtered through a diatomaceous earth filter to separate and remove fine particles of 0.5 um or more did The filtered sea cucumber ripening liquid was stored separately.

1-3. sea cucumber salt manufacturing

After the sea cucumber ripening liquid was subjected to decolorization and deodorization processes, it was injected into a fixed bed adsorption tower filled with spherical montmorillonite particles to remove off-flavor and turbidity-causing components.

At this time, the fixed bed is an adsorption layer having a specific surface area of 280 m ² /g and a specific gravity of 0.85 filled with montmorillonite particles having an average particle diameter of 50 μm. The thickness was designed to be 5 seconds. After concentrating the sea cucumber ripening liquid from which off-flavor and turbidity-inducing components are removed under reduced pressure, freeze-drying at 5 torr for 24 hours while freezing to -60 ° C at a temperature reduction rate of -1 ° C / min, and 150 to 250 mesh Sea cucumber salt powder was prepared by grinding to a size.

1-4. Production of Sea Cucumber Powder by Part

The stored sea cucumber intestines, eggs, and separated raw sea cucumbers were freeze-dried, respectively, and then pulverized to prepare intestine powder, egg powder, and raw sea cucumber powder, respectively.

1-5. Preparation of Seasoned Sea Cucumber Powder

Seasoned sea cucumber powder was prepared by combining one or more of the sea cucumber powders prepared through the above steps with sea cucumber salt.

1-6. Kim ready

For the manufacture of seasoned sea cucumber seaweed, dry seaweed is prepared.

The dried seaweed may use commercially available dried seaweed, or plate-shaped seaweed prepared by washing, dehydrating, and cutting raw seaweed, floating on the feet, and then drying.

1-7. 1st seaweed roast

After roasting the prepared dried seaweed in a heat source of 180 to 230 ° C. for about 1 to 3 seconds, the heat source was removed.

1-8. Formation of adhesive layer for seasoning

Olive oil, grapeseed oil, and avocado oil were mixed in a weight ratio of 1:1:1, and then applied to both sides of seaweed that had undergone the primary roasting process to form an adhesive layer for seasoning.

1-9. Seasoned sea cucumber powder added

5 to 100 parts by weight of seasoned sea cucumber powder is added to 100 g of seaweed coated with an adhesive layer through the above process. Part, 20 to 40 parts by weight of raw sea cucumber powder and 5 to 30 parts by weight of sea cucumber salt are weighed and added.

1-10. Secondary seasoned seaweed roast

The seaweed with the adhesive layer formed through the above process was baked for about 3 to 5 seconds at a heat source of 320 to 360 ° C. to complete the secondary seasoned seaweed roast.

[Example 1] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with internal organs powder, egg powder, raw sea cucumber powder, and sea cucumber salt

Fresh sea cucumbers were trimmed and divided into entrails, eggs and the remaining sea cucumber parts (raw sea cucumber), washed well and stored.

After obtaining the sea cucumber ripening liquid from the raw sea cucumber according to Preparation Example 1-2, sea cucumber salt was prepared according to Preparation Example 1-3.

Thereafter, sea cucumber powder for each part was prepared from internal organs, eggs, and raw sea cucumbers stored according to Preparation Examples 1-4.

After roasting the dried seaweed for 2 seconds at about 200 ° C., cooking oil mixed with perilla oil, olive oil and avocado oil in a weight ratio of 5: 5: 2 was applied on both sides.

Seasoned sea cucumber powder was prepared by mixing 20 g of intestine powder, 65 g of egg powder, 10 g of raw sea cucumber powder, and 5 g of sea cucumber salt with respect to 100 g of seaweed coated with cooking oil.

The seasoned sea cucumber powder was spread to form a seasoning layer, and then baked at about 340 ° C. for 5 seconds, and the cooking oil as an adhesive layer for seasoning and the seasoned sea cucumber powder as a seasoning layer were integrally fixed with seaweed to prepare seasoned sea cucumber laver.

[Example 2] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with raw sea cucumber powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 15 g of raw sea cucumber powder and 5 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Example 3] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with internal organs powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 30 g of intestine powder and 10 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Example 4] Preparation of Seasoned Sea Cucumber Laver Using Seasoned Sea Cucumber Powder Mixed with Egg Powder and Sea Cucumber Salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 65 g of egg powder and 25 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Example 5] Preparation of seasoned sea cucumber laver using seasoned sea cucumber powder mixed with intestine powder, egg powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 25 g of intestine powder, 55 g of egg powder, and 10 g of sea cucumber salt were used as seasoned sea cucumber powder.

[Example 6] Preparation of seasoned sea cucumber laver using seasoned sea cucumber powder mixed with egg powder, raw sea cucumber powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 55 g of egg powder, 15 g of raw sea cucumber powder, and 15 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Example 7] Preparation of seasoned sea cucumber laver using seasoned sea cucumber powder mixed with intestine powder, raw sea cucumber powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 35 g of intestine powder, 15 g of raw sea cucumber powder, and 20 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Comparative Example 1] Manufacturing seasoned sea cucumber laver using only sea cucumber powder

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that sea cucumber salt was not used.

[Comparative Example 2] Manufacturing seasoned sea cucumber laver using only sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that the sea cucumber (raw sea cucumber, intestines, egg) powder was not used at all.

[Comparative Example 3] Seasoned seaweed on the market

Instead of the seasoned sea cucumber seaweed according to Preparation Example 1, commercially available seasoned seaweed (product of S company) was prepared and used as seasoned seaweed.

[Comparative Example 4] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with internal organs powder, egg powder, raw sea cucumber powder, and sea cucumber salt

In Example 1, the seasoned sea cucumber powder was prepared by mixing 35 g of intestine powder, 50 g of egg powder, 10 g of raw sea cucumber powder, and 5 g of sea cucumber salt, and then used.

[Comparative Example 5] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with intestine powder, egg powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 15 g of intestine powder, 60 g of egg powder, and 5 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Comparative Example 6] Preparation of seasoned sea cucumber laver using seasoned sea cucumber powder mixed with egg powder, raw sea cucumber powder and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 60 g of egg powder, 15 g of raw sea cucumber powder, and 10 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Comparative Example 7] Manufacturing seasoned sea cucumber laver using seasoned sea cucumber powder mixed with intestine powder, raw sea cucumber powder, and sea cucumber salt

Seasoned sea cucumber laver was prepared in the same manner as in Example 1, except that 35 g of intestine powder, 25 g of raw sea cucumber powder, and 10 g of sea cucumber salt were used as the seasoned sea cucumber powder.

[Experimental Example 1] Measurement of Peroxidized Lipid Production of Seasoned Sea Cucumber Laver

For each experimental group, after extraction by adding n-hexane to 10 g of sea cucumber seaweed, 1 mL each of 35% TCA (trichloroacetic acid) and 0.75% TBA (thiobarbituric acid) was added to 100 uL of the sample concentrated under reduced pressure at 40 ° C, It heated for 15 minutes on a 100 degreeC water bath.

Subsequently, the mixture was centrifuged at 3,000 rpm for 20 minutes, left in a dark room at 60° C. for 7 days, and then taken out again and absorbance (OD) at 531 nm was measured using a spectrophotometer.

At this time, the TBARS value, which is the degree of formation of aldehyde generated by decomposition of lipid peroxide, can be calculated as follows, and the higher the TBARS level, the higher the degree of formation of peroxide.

[Equation 1]

TBARS = 5.2 * OD ₅₃₁

The results of measuring the TBARS values for each experimental group are shown in Table 1 below.

division Amount of lipid peroxide produced Example 1 0.12±0.01 Example 2 0.23±0.01 Example 3 0.27±0.02 Example 4 0.21±0.01 Example 5 0.17±0.01 Example 6 0.15±0.01 Example 7 0.18±0.01 Comparative Example 1 0.19±0.01 Comparative Example 2 0.37±0.01 Comparative Example 3 0.43±0.02 Comparative Example 4 0.21±0.02 Comparative Example 5 0.26±0.01 Comparative Example 6 0.23±0.01 Comparative Example 7 0.25±0.02

As a result, it was confirmed that the seasoned sea cucumber seaweed according to the present invention showed 34 to 69% less lipid peroxide production than the general seasoned seaweed on the market. It showed a small amount of lipid peroxide production, and it was confirmed that the best effect was obtained by showing a small amount of lipid peroxide production compared to other examples.

On the other hand, in the case of the control experimental group in which the content of the seasoned sea cucumber powder was out of the scope of the present invention, it was confirmed that the amount of lipid peroxide produced was significantly increased compared to the examples.

[Test Example 2] Measurement of antioxidant activity of seasoned sea cucumber seaweed

Through the measurement of the reducing power for each experimental group, the reducing power of the sample was measured as electron donating ability (EDA), which is an electron donating effect for DPPH (1,1-diphenyl-2-picryl hydrazyl) of each sample.

After adding 1 mL of 0.2 mM DPPH solution to 2 mL of each experimental group sample, mixing with a vortex mixer for 10 seconds, reacting at 37 ° C for 30 minutes, and measuring the absorbance at 517 nm using a spectrophotometer. each was measured.

At this time, the electron donating ability can be calculated through Equation 2 below.

[Equation 2]

Electron donating ability (%) = [1-(A-B)*C] * 100

Here, A: absorbance of the sample-added group, B: absorbance of the blank, and C: absorbance of the sample-free group.

The results of measuring the electron donating ability for each experimental group are shown in Table 2 below.

division Electron donating ability (%) Example 1 62.91±0.55 Example 2 49.50±2.50 Example 3 44.25±0.22 Example 4 51.80±1.03 Example 5 57.73±1.13 Example 6 59.99±0.89 Example 7 56.31±0.16 Comparative Example 1 54.82±1.64 Comparative Example 2 37.41±2.43 Comparative Example 3 29.06±1.03 Comparative Example 4 50.64±0.56 Comparative Example 5 44.52±2.12 Comparative Example 6 48.17±1.73 Comparative Example 7 45.12±1.13

As a result, it was confirmed that the seasoned sea cucumber seaweed according to the present invention had an increased electron donating ability by 82 to 110% compared to general seasoned seaweed on the market. It was shown that it showed a lot of antioxidant activity compared to other examples, and it was confirmed that it had the best effect.

On the other hand, in the case of the control experimental group in which the content of the seasoned sea cucumber powder was out of the scope of the present invention, it was confirmed that the electron donating ability was significantly lowered compared to the examples.

[Test Example 3] Sensory evaluation of seasoned sea cucumber seaweed

For each experimental group, 30 males and females in their 20s and 30s were randomly selected, and taste, flavor, texture and overall acceptability were evaluated after tasting each experimental group by blind method. At this time, between the evaluations of each experimental group, the evaluation of the next experimental group was conducted after 5 minutes or more of rinsing the mouth with water so that the evaluation of the previous experimental group would not affect the evaluation of the subsequent experimental group.

The sensory evaluation results for each experimental group were quantified as integers between 1 and 5 on a scale of 5, and the average was used.

The sensory evaluation results for each experimental group are shown in Table 3 below.

division incense taste texture Comprehensive symbol Example 1 4.7 4,6 4.8 4.7 Example 2 4.0 4.0 4.2 4.1 Example 3 4.1 4.1 4.2 4.2 Example 4 4.2 4.1 4.3 4.2 Example 5 4.5 4.4 4.4 4.4 Example 6 4.3 4.5 4.4 4.4 Example 7 4.3 4.4 4.3 4.3 Comparative Example 1 3.9 3.9 3.8 3.9 Comparative Example 2 3.9 3.9 3.9 3.9 Comparative Example 3 3.7 3.8 3.8 3.8 Comparative Example 4 3.9 3.1 3.5 3.5 Comparative Example 5 3.8 3.3 3.4 3.5 Comparative Example 6 3.6 3.4 3.4 3.4 Comparative Example 7 3.3 3.6 3.6 3.5

As a result, it was confirmed that the seasoned sea cucumber seaweed according to the present invention was superior in all items compared to general seasoned seaweed distributed on the market, and was highly evaluated compared to other comparisons. In this case, it was confirmed that the sensory evaluation received a poor evaluation, and the present invention was completed.

As above, specific parts of the present invention have been described in detail, and for those skilled in the art, it is clear that these specific descriptions are only preferred embodiments, and the scope of the present invention is not limited thereby. something to do. Accordingly, the substantial scope of the invention will be defined by the appended claims and their equivalents.

Teacher: This invention was carried out as part of the 2021 Marine Bio Strategic Material and Commercialization Process Development Project supported by Chungcheongnam-do and Seocheon-gun.

Claims (7)

Separating internal organs and eggs from sea cucumbers;
Obtaining a high-purity sea cucumber ripening liquid by filtering after removing the raw sea cucumber floating matter formed in the upper layer during the cooking process of mixing and heating the sea cucumber with water to the remaining part of the sea cucumber from which the internal organs and eggs are removed;
Obtaining sea cucumber salt by lyophilizing and pulverizing the sea cucumber ripening liquid;
Freeze-drying the intestines, eggs, and raw sea cucumbers, respectively, and then pulverizing to obtain intestine powder, egg powder, and raw sea cucumber powder;
Preparing seasoned sea cucumber powder by mixing at least one of the sea cucumber powder and sea cucumber salt at a predetermined ratio;
Forming an edible oil coating layer on both sides of dried seaweed; and
Baking after scattering at least one selected from intestine powder, egg powder, and raw sea cucumber powder and the sea cucumber salt on the cooking oil coating layer;
A method for producing seasoned sea cucumber seaweed comprising a. According to claim 1,
Method for producing seasoned sea cucumber laver, further comprising the step of contacting an adsorbent to remove off-flavor and turbidity-causing components before freeze-drying the sea cucumber ripening liquid. According to claim 1,
The edible oil is 30 to 70 parts by weight of at least one selected from the group consisting of perilla oil, sesame oil and olive oil and at least one selected from the group consisting of soybean oil, corn oil, grapeseed oil, sunflower seed oil, canola oil and avocado oil: 10 A method for producing seasoned sea cucumber laver, which is mixed in an amount of 50 parts by weight to 50 parts by weight. According to claim 1,
Production of seasoned sea cucumber laver, wherein one or more sea cucumber powder and sea cucumber salt selected from visceral powder, egg powder, and raw sea cucumber powder are distributed in an amount of 5 to 100 parts by weight based on 100 parts by weight of dried seaweed with an edible oil coating layer. method. According to claim 4,
Dried seaweed with the edible oil coating layer: dried seaweed with built-in powder, edible oil coating layer: egg powder, dried seaweed with cooking oil coating layer: dried seaweed with raw sea cucumber powder and edible oil coating layer: Sea cucumber salt is 100 each : 20 to 40, 100: 40 to 70, 100: 5 to 25, and 100: 5 to 30, which satisfies the weight ratio, a method for producing seasoned seaweed laver. According to claim 1,
Method for producing seasoned sea cucumber laver, further comprising a step of baking at 180 to 230 ° C. for 1 to 3 seconds before forming the cooking oil coating layer. Seasoned sea cucumber seaweed prepared by the manufacturing method of any one of claims 1 to 6.

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