KR20230174837A - Manufacturing apparatus for processed food of laver shape using sea mustard or sea tangle - Google Patents

Abstract

The present invention relates to a manufacturing device for seaweed-shaped processed food using kelp or seaweed.
According to the present invention, when the pressing plate provided in the dehydration unit presses the mixture of crushed kelp or seaweed and water, it prevents kelp or seaweed residue from sticking to the pressing plate, thereby producing a large amount of processed food in the form of thin seaweed without wasting raw materials. It can be produced with In addition, the water in the mixture drains smoothly through the drain holes formed in the pressing plate, shortening the dehydration time of the mixture, and ultimately preventing kelp or pulverized seaweed from escaping through the holes due to the pressure of the pressing plate. It has the effect of preventing waste of energy and raw materials. In addition, seaweed's processed food manufactured using the manufacturing device of the present invention is easy to consume, making it easy to consume kelp or seaweed containing a large amount of useful ingredients such as alginic acid and fucoidan, making it a popular and high-value processed food. am.

Description

{Manufacturing apparatus for processed food of laver shape using sea mustard or sea tangle}

The present invention relates to a manufacturing device for seaweed-shaped processed food using kelp or seaweed.

In modern society, physique and average life expectancy have significantly improved due to medical advances and economic prosperity. On the other hand, modern diseases such as cancer, aging problems, and the increase in circulatory system diseases such as obesity, arteriosclerosis, and heart disease due to excessive intake of high-calorie fat, especially animal fat and protein that makes up tissues, are raising concerns, and these are problems due to food ingredients. As it is pointed out epidemiologically that there is a close relationship between food and eating habits, health-oriented and safety-oriented food is rapidly being emphasized.

Meanwhile, seaweeds live in salt water and are simple organisms that generally belong to the category of plants. Seaweeds include red algae (approximately 6,000 species), brown algae (approximately 2,000 species), and green algae (approximately 1,200 species), and are widely used as food resources, industrial applications, and feed in many countries along the sea. Especially in Asia, seaweed is mainly used as food, and seaweed farming is a major industry. The distribution of seaweed along the coast of the Korean Peninsula is very diverse, and edible seaweed is abundant.

Among these seaweeds, kelp is rich in minerals such as calcium, phosphorus, iron, magnesium, and iodine, as well as alginic acid, which has been proven to be effective in lowering blood pressure, relieving constipation, and preventing arteriosclerosis. Additionally, kelp is rich in laminine, laminarin, a neutral polysaccharide, and fucoidan, an acidic polysaccharide. Laminin, an amino acid, is effective in lowering blood pressure, and fucoidan is known to have various physiological functions, including anti-cancer effects as well as anti-blood coagulation effects.

In addition, seaweed contains a variety of nutrients essential to our body, such as abundant minerals and vitamins A, B1, B2, and C. It is especially rich in fucoidan, and contains a large amount of fiber such as alginic acid, so it is good for the large intestine and small intestine. It is attracting attention as an ideal food for modern people with severe nutritional imbalance, as it plays a role in reducing fat and cholesterol, which are the causes of adult diseases.

Processed foods using seaweed such as kelp or seaweed are mainly supplied in a simple processed form with low added value, such as salted or dried products. Specifically, due to limitations in production time, the kelp or seaweed must be consumed mainly in salted form or as a dry product. In particular, in the case of dry products, it is soaked in water for at least 30 minutes and boiled at high heat for about 20 minutes before consumption. It's inconvenient to have to do it.

Accordingly, there is an urgent need for the development of secondary processed foods that are easy to consume and have high added value using kelp or seaweed as the main ingredient.

Under this background, the present inventors sought to enable consumers to easily use kelp or seaweed, which is rich in alginic acid, which helps digestion and prevent adult diseases, and contains a large amount of fucoidan, which has high anti-blood coagulation and anti-cancer effects, regardless of the season. We attempted to manufacture it into Kim Hyeong-tae's processed food using .

KR 10-1987-0001619 B1 KR 10-2015-0014546 A

The problem to be solved by the present invention is to provide a manufacturing device for seaweed-shaped processed food using kelp or seaweed that can improve the productivity of seaweed-shaped processed food using kelp or seaweed.

In addition, another problem to be solved by the present invention is to provide a method of manufacturing seaweed-shaped processed food using kelp or seaweed.

In order to achieve the above object, the present invention includes a supply unit for supplying a mixture of pretreated kelp or ground seaweed mixed with water to the foot intestine; A seaweed molding unit provided with a molding mold on the upper surface of the fermentation unit that receives the mixture from the supply unit; a dehydration unit disposed at a distance from the upper part of the mold and moving up and down into the inside of the mold to compress the mixture so that moisture contained in the mixture is removed; A drying unit that produces seaweed-shaped processed food by drying the mixture pressed through the dehydration unit; And a separation unit that separates the seaweed processed food produced from the drying unit from the fermented intestine, wherein the dehydration unit includes a pressing plate having a plurality of water drain holes with an average diameter of 1 to 5 mm. And a body portion to which the pressing plate is coupled but which is raised and lowered in the height direction so that the pressing plate is in close contact with or out of close contact with the upper surface of the foot intestine. It provides a manufacturing apparatus for seaweed-shaped processed food using kelp or seaweed, characterized in that it includes a body part.

According to one embodiment of the present invention, the compression plate provided in the dehydration unit may be coated with a Teflon coating agent or may be the Teflon plate itself.

According to one embodiment of the present invention, the drying unit includes a transport means for transporting the compressed mixture in one direction through the dehydration unit; a drying housing forming a shielded drying space above the transport means; at least one far-infrared lamp installed on one inner surface of the dry housing along the transfer direction of the transfer means and irradiating far-infrared rays to the mixture; and at least one hot air blower installed inside the drying housing to generate hot air inside the drying housing.

In addition, in order to achieve the above-described other objects, the present invention includes the steps of (A) washing kelp or seaweed and removing foreign substances; (B) preprocessing the kelp or seaweed; And (C) forming and drying the pretreated kelp or seaweed; wherein step (B) includes (B-a) placing the kelp or seaweed in water and immersing it at 15 to 30 ° C. for 5 to 120 minutes. step; and (B-b) pulverizing the soaked kelp or seaweed into pieces with an average diameter of 1 to 5 mm.

According to the present invention, when the pressing plate provided in the dehydration unit presses the mixture of crushed kelp or seaweed and water, it prevents kelp or seaweed residue from sticking to the pressing plate, thereby producing a large amount of processed food in the form of thin seaweed without wasting raw materials. It can be produced with In addition, the water in the mixture drains smoothly through the drain holes formed in the pressing plate, shortening the dehydration time of the mixture, and ultimately preventing kelp or pulverized seaweed from escaping through the holes due to the pressure of the pressing plate. It has the effect of preventing waste of energy and raw materials. In addition, seaweed's processed food manufactured using the manufacturing device of the present invention is easy to consume, making it easy to consume kelp or seaweed containing a large amount of useful ingredients such as alginic acid and fucoidan, making it a popular and high added value processed food. am.

Figure 1 is a flow chart showing a method of manufacturing seaweed-shaped processed food using kelp or seaweed according to the present invention.
Figure 2 is a block diagram for explaining a manufacturing apparatus for Kim Hyeong-tae processed food according to an embodiment of the present invention.
Figure 3 is a diagram schematically showing a manufacturing apparatus for seaweed processed food according to an embodiment of the present invention.
FIG. 4 is a diagram schematically showing a dehydration unit according to an embodiment of the present invention. FIG. 4A is a front view of the dehydration unit, and FIG. 4B is a perspective view of the dehydration unit.
Figure 5 is a diagram schematically showing a drying unit according to an embodiment of the present invention. Figure 5A is a perspective view of the drying unit, Figure 5B is a front cross-sectional view of the drying unit, and Figure 5C is a side view of the drying unit.

In order to fully understand the present invention, its operational advantages, and the objectives achieved by practicing the present invention, reference should be made to the accompanying drawings illustrating preferred embodiments of the present invention and the contents described in the accompanying drawings.

Hereinafter, the present invention will be described in detail by explaining preferred embodiments of the present invention with reference to the attached drawings. The same reference numerals in each drawing indicate the same member.

Figure 1 is a flowchart showing a method of manufacturing seaweed-shaped processed food using kelp or seaweed according to the present invention.

Referring to Figure 1, the method of manufacturing seaweed processed food using kelp or seaweed according to the present invention includes the steps of (A) washing the kelp or seaweed and removing foreign substances; (B) preprocessing the kelp or seaweed; And (C) forming and drying the pretreated kelp or seaweed.

The step (A) is a step of removing foreign substances after washing the kelp or seaweed. The kelp or seaweed may be untreated, salted, or dried after harvest, preferably salted or dried, and more preferably salted. In addition, it is preferable to prepare the kelp or seaweed by cutting it to an appropriate size, for example, about 3 to 5 cm.

Step (B) is a step of preprocessing the kelp or seaweed. More specifically, step (B) includes (B-a) placing the kelp or seaweed in water and immersing it at 15 to 30° C. for 5 to 120 minutes; and (B-b) pulverizing the soaked kelp or seaweed into pieces with an average diameter of 1 to 5 mm.

In the step (B-a), kelp or seaweed is placed in water at a temperature of 15 to 30 ℃, preferably 20 to 30 ℃, more preferably 22 to 26 ℃ for 5 to 120 minutes, preferably 10 to 60 minutes, More preferably, it is a step of immersion for 20 to 40 minutes. When the kelp or seaweed is placed in water and immersed in the above temperature and time range, excess salt contained in the kelp or seaweed can be removed, or the kelp or seaweed can be sufficiently soaked in water to facilitate handling such as molding. can do. In the case where the kelp or seaweed raw material in step (A) is salted, if the immersion temperature and time are less than the lower limit, less salt contained in the kelp or seaweed may escape and the salty taste may become stronger, and if it exceeds the upper limit, less salt contained in the kelp or seaweed may escape. In this case, productivity decreases. In addition, when the kelp or seaweed raw material in step (A) is dried, if the immersion temperature and time are less than the lower limit, it may not be sufficiently soaked in fire and may not be easy to mold, and if it exceeds the upper limit, productivity may be reduced. Not only will it deteriorate, but the texture may also deteriorate.

The step (B-b) is a step of pulverizing the kelp or seaweed immersed in the water into pieces with an average diameter of 1 to 5 mm. If the average diameter of the kelp or seaweed is less than the lower limit, the kelp or seaweed may escape through the space in the process of forming and/or dehydrating the kelp or seaweed, resulting in loss of raw materials and lowering the yield. In other words, it becomes difficult to process. In addition, if the upper limit is exceeded, it is difficult to mold the kelp or seaweed into a uniform shape and/or thickness, and it is also difficult to mold it into a thin thickness when processed into a seaweed shape, which results in poor elasticity and texture. Only when kelp or seaweed is pulverized to the above size can not only minimize the loss of raw materials during the manufacturing process of processed foods, but also enable molding into a uniform shape and/or thickness, and when processing into seaweed form, it is easy to mold into a thin thickness. It becomes.

Step (C) is a step of forming and drying the pretreated kelp or seaweed.

Specifically, the pretreated kelp or seaweed may be formed into a thin sheet, that is, in the form of seaweed, and then dried by far-infrared rays and/or warm air or hot air, and far-infrared ray drying and warm air drying or hot air drying are performed together. In this case, the content of fucoidan contained in the raw seaweed is increased, bacteria and mold that can inhabit the raw seaweed are sterilized, and the raw seaweed is dried uniformly and quickly, which is desirable in terms of increasing productivity and improving marketability.

The far-infrared drying uses a far-infrared lamp to emit a wavelength in the range of 1 to 100 ㎛, preferably 2 to 50 ㎛, more preferably 15 to 30 ㎛, for 10 to 100 minutes, preferably 20 to 40 minutes. You can. When the far-infrared ray wavelength is in the above range, the content of fucoidan contained in the raw seaweed can be increased by at least 5%, preferably 10% or more, and more preferably 10 to 30% while drying the raw seaweed uniformly. If the far-infrared ray wavelength is less than the lower limit, the content of the active ingredient contained in the raw seaweed may actually decrease, and if it exceeds the upper limit, the effect of enhancing the fucoidan content due to far-infrared ray irradiation may become insignificant.

The warm air drying or hot air drying is performed at a temperature higher than the normal seaweed manufacturing temperature of 40 to 45 ℃, preferably 48 to 70 ℃, preferably 50 to 60 ℃, more preferably 50 to 55 ℃, for 5 minutes to 120 minutes. Preferably, it may be performed for 60 to 120 minutes, more preferably for 90 to 110 minutes. If the drying temperature is less than the lower limit, too much drying time is required, and if the drying temperature exceeds the upper limit, the appearance is unsatisfactory due to steaming or cracking, and a bitter taste occurs, lowering the preference. .

The processed food is dried seaweed, and the dried kelp seaweed or seaweed seaweed prepared according to the present invention preferably has an average thickness of 0.2 to 0.5 mm, which means that if the kelp seaweed or seaweed seaweed does not break easily in the above thickness range, This is because it has a certain elasticity and bends well, has a good texture, and can shorten drying time. The dried kelp seaweed or seaweed seaweed may be cut into square-shaped pieces of a certain size so that consumers can easily eat them.

The processed food in the form of seaweed using kelp or seaweed of the present invention is manufactured from 100% kelp or seaweed. When the kelp or seaweed is ground to a certain size, it becomes very sticky due to the alginic acid contained in the kelp or seaweed. Therefore, additives such as starch that are added for forming processed foods are not necessary.

According to one aspect of the present invention, the present invention includes a supply unit for supplying a mixture of the pretreated kelp or seaweed pulverized product with water to the fermentation plant; A seaweed molding unit provided with a molding mold on the upper surface of the fermentation unit that receives the mixture from the supply unit; a dehydration unit disposed at a distance from the upper part of the mold and moving up and down into the inside of the mold to compress the mixture so that moisture contained in the mixture is removed; A drying unit that produces seaweed-shaped processed food by drying the mixture pressed through the dehydration unit; And a separation unit that separates the seaweed processed food produced from the drying unit from the fermented intestine, wherein the dehydration unit includes a pressing plate having a plurality of water drain holes with an average diameter of 1 to 5 mm. And a body part to which the pressing plate is coupled but which is raised and lowered in the height direction so that the pressing plate is in close contact with or out of close contact with the upper surface of the shank.

In this specification, the term “water seaweed” or “raw seaweed” refers to a mixture of pulverized kelp or seaweed mixed with water, and preferably step (A) in the method for producing seaweed-shaped processed food using the kelp or seaweed. and (B) may have been passed.

In this specification, the term “dried seaweed” refers to seaweed-shaped processed food manufactured using kelp or seaweed.

According to one embodiment of the present invention, when kelp or seaweed is manufactured as a processed food in the form of seaweed, it is manufactured by grinding it to an average diameter of 1 to 5 mm, preferably 1 to 4 mm, and more preferably 1 to 3 mm. It can be processed into uniform thickness and shape while preventing a decrease in yield, and can prevent deterioration of elasticity and texture.

In addition, the kelp or seaweed powder can be molded and processed in the form of a mixture mixed with water to form a uniform shape and thickness.

Figure 2 is a block diagram for explaining a manufacturing apparatus for Kim Hyeong-tae processed food according to an embodiment of the present invention, and Figure 3 is a diagram schematically showing a manufacturing apparatus for Kim Hyeong-tae processed food according to an embodiment of the present invention.

Referring to Figures 2 and 3, the manufacturing apparatus 10 of seaweed-shaped processed food of the present invention includes a main body 100, a supply unit 200, a seaweed forming unit 300, a dehydration unit 400, and a drying unit 500. , includes a separation unit 600 and a control unit 700.

The main body 100 is a frame that supports the supply unit 200, the seaweed forming unit 300, the dehydration unit 400, the drying unit 500, and the separation unit 600. Accordingly, the main body 100 serves as a support and includes a transport means 110.

The transfer means 110 moves the raw laver 20 and dried laver 30. The transport means 110 includes a chain, a conveyor belt, etc., and moves the supply unit 200, the seaweed forming unit 300, the dewatering unit 400, the drying unit 500, and the separating unit 600 while circulating.

The supply unit 200 supplies raw seaweed 20 to the fermentation unit 120. The supply unit 200 includes a plurality of supply nozzles 215 and 225. Preferably, the plurality of supply nozzles are installed at regular intervals and lines to enable mass production.

For example, the supply unit 200 includes a first supply line 210 and a second supply line 220. The first supply line 210 and the second supply line 220 may each include 2 to 20 supply nozzles. At this time, each supply nozzle may be assigned an identification number. That is, the first supply line 210 may include the first to tenth supply nozzles, and the second supply line 220 may include the eleventh to twentieth supply nozzles. Meanwhile, the supply nozzle may include a hopper, an actuator, etc.

The seaweed molding unit 300 is provided with a seaweed 320 supplied with the raw material seaweed 20, and a molding frame 310 on the upper surface of the seaweed seaweed.

The fermentation plate 320 is a frame that helps the raw material seaweed 20 to be dried and becomes dried seaweed 30, and is formed in a square shape. Here, the foot box 320 is formed in the form of a foot or a mesh shape with a plurality of water drain holes 325 on the bottom surface to allow the water contained in the raw material seaweed 20 to be discharged. The drain hole 325 formed in the drain hole 320 has an average diameter of 1 to 5 mm, preferably 1 to 4 mm, more preferably 1 to 3 mm, and is less than the size of pulverized kelp or seaweed. This is desirable because it can prevent losses as much as possible. If the size of the hole formed in the exfoliation 320 is less than the lower limit, water drainage may be poor or ventilation may not be performed smoothly during drying. If it exceeds the upper limit, water drainage may be good, but some of the raw material seaweed may become watery. The phenomenon of escaping through a missing hole may occur. The foot holder 320 is connected to the transport means 110 and moved. Preferably, the footrest 320 can be moved by combining it with a chain of a transport means.

The mold 310 has a width of 26-30 cm, preferably 27-29 cm, and a length of 17-21 cm, preferably 18-20 cm. These dimensions are intended to facilitate distribution and storage of dried seaweed-shaped processed foods, and the dimensions may change as needed.

The dehydration unit 400 includes a pressing plate 410 having a plurality of water drain holes 430 with an average diameter of 1 to 5 mm; And a body portion 420 to which the pressing plate is coupled but which is raised and lowered in the height direction so that the pressing plate is in close contact with or out of close contact with the upper surface of the footrest. The mixture is compressed by ascending and descending inside to remove moisture contained within the mixture (FIGS. 4A and 4B).

When kelp or seaweed is ground into a size with an average diameter of 1 to 5 mm, which is desirable for processing into seaweed form, it becomes very sticky due to the alginic acid contained in abundance in kelp or seaweed. Accordingly, when compressing and dehydrating using a sponge, for example, a carbon sponge, which is a dehydration means provided in an existing dried seaweed manufacturing device, a large amount of raw seaweed is attached to the sponge, which not only increases the loss rate of raw materials, but also increases the raw material loss rate. In the case of sponges with a large amount of seaweed attached, they cannot be used in the seaweed manufacturing process.

Therefore, it is preferable that the pressing plate 410 provided in the dehydration unit 400 of the present invention is coated with a Teflon coating or is a Teflon plate. The Teflon has the property of not sticking to highly viscous kelp or seaweed powder, so it is very useful as a material for a pressing plate for dehydrating kelp or seaweed. In addition, the drain hole 430 formed in the pressing plate 410 has an average diameter of 1 to 5 mm, preferably 1 to 4 mm, more preferably 1 to 3 mm, and is less than the size of pulverized kelp or seaweed. This is desirable because it can prevent loss of raw materials as much as possible. If the size of the drain hole 430 formed in the pressing plate 410 is less than the lower limit, not only is water drainage poor, but some raw material may be attached to the pressing plate, resulting in loss of raw materials. If it is exceeded, drainage is good, but some of the raw seaweed may escape through the drainage hole.

The drying unit 500 produces dried laver 30 by drying the raw laver 20 supplied from the dehydration unit 500. Specifically, the drying unit 500 includes a transport means 110 for transporting the compressed mixture in one direction through the dehydration unit; A drying housing 530 forming a shielded drying space on top of the transport means; At least one far-infrared lamp 510 installed on one inner side of the dry housing along the transfer direction of the transfer means and irradiating far-infrared rays to the mixture; and at least one hot air blower 520 installed inside the drying housing to generate hot air inside the drying housing (FIGS. 5A, 5B, and 5C).

A plurality of far-infrared lamps 510 are installed on one inner side of the dry housing 530, preferably on the upper part, along the transfer direction of the transfer means 110, and the raw materials are transferred in one direction through the transfer means 110. By irradiating far-infrared rays, radiant heat is transmitted to the inside of the raw laver, thereby simultaneously heating the interior and surface of the raw laver being transported in one direction.

In addition, the far-infrared rays irradiated to the raw material seaweed transfer radiant heat to the inside of the raw material seaweed transported in one direction, allowing the raw material seaweed to be dried more uniformly, and serve to increase the content of fucoidan, an active ingredient contained in the raw seaweed. .

The far-infrared lamp 510 emits a wavelength in the range of 1 to 100 ㎛, preferably 2 to 50 ㎛, more preferably 15 to 30 ㎛, for 10 to 100 minutes, preferably 20 to 40 minutes, While drying uniformly, it serves to increase the content of fucoidan contained in raw seaweed by at least 5% or more, preferably by 10% or more, and more preferably by 10 to 30%. If the wavelength of the far-infrared rays is less than the lower limit, the content of the active ingredient contained in the raw seaweed may actually decrease, and if it exceeds the upper limit, the effect of enhancing the fucoidan content due to far-infrared ray irradiation may become insignificant.

In addition, the far-infrared rays irradiated through the far-infrared lamp 510 have a sterilizing function and sterilize bacteria and molds that may float in the drying space or inhabit the raw seaweed, thereby preventing dried seaweed from being contaminated by bacteria and mold. As a result, the marketability of the dried seaweed obtained becomes higher.

A plurality of the hot air blowers 520 are installed on one inner side, preferably the side, of the drying housing 530 along the conveying direction of the conveying means 110, and the raw materials are transported in one direction by circulating hot air inside the drying housing. It serves to dry seaweed quickly.

When hot air drying is performed simultaneously while irradiating far-infrared rays to the raw seaweed as described above, the content of fucoidan contained in the raw seaweed is increased, bacteria and mold that can inhabit the raw seaweed are sterilized, and the raw seaweed is dried evenly and quickly. This is desirable in terms of increasing productivity and improving marketability.

The separation unit 600 includes a separation means 610 that separates the dried seaweed produced from the drying unit 500 from the fermentation unit 120. In general, the dried seaweed (30) adheres to the dried laver (120) as it dries. Therefore, the separation unit 600 allows the dried seaweed 30 attached to the baljang to be separated while maintaining the original shape of the baljang 120.

Although preferred embodiments of the present invention have been shown and described above, the present invention is not limited to the specific preferred embodiments described above, and can be used in the technical field to which the invention pertains without departing from the gist of the present invention as claimed in the claims. Anyone skilled in the art can make various modifications, and such modifications fall within the scope of the claims.

10: Manufacturing equipment for Kim Hyeong-tae’s processed food
20: Raw seaweed
30: Dried seaweed
100: body
110: means of transportation
200: Supply department
210: 1st supply line
215: Supply nozzle
220: Second supply line
225: Supply nozzle
300: Kim Plastic Surgery Department
310: molding frame
320: Valjean
325: Water drain ball
400: Dehydration unit
410: Press plate
420: body part
430: Water drain ball
500: drying section
510: Far infrared lamp
520: Heater
530: dry housing
600: separation part
610: Separation means
700: Control unit
800: storage unit
810: Storage means

Claims (4)

A supply unit that supplies a mixture of pretreated kelp or seaweed powder mixed with water to the baljeon;
A seaweed molding unit provided with a molding mold on the upper surface of the fermentation unit that receives the mixture from the supply unit;
a dehydration unit disposed at a distance from the upper part of the mold and moving up and down into the inside of the mold to compress the mixture so that moisture contained in the mixture is removed;
A drying unit that produces seaweed-shaped processed food by drying the mixture pressed through the dehydration unit; and
Including a separation unit that separates the seaweed processed food produced from the drying unit from the fermentation unit,
The dehydration unit,
A pressed plate with multiple drainage holes with an average diameter of 1 to 5 mm; and
The press plate is coupled to the body portion that is raised and lowered in the height direction so that the press plate is brought into close contact with or released from close contact with the upper surface of the fermented fish. According to paragraph 1,
The compression plate provided in the dehydration unit is,
A manufacturing device for seaweed-shaped processed food using kelp or seaweed, characterized in that it is coated with a Teflon coating or is a Teflon plate. According to paragraph 1,
The drying part,
Transport means for transporting the compressed mixture in one direction through the dehydration unit;
a drying housing forming a shielded drying space above the transport means;
at least one far-infrared lamp installed on one inner surface of the dry housing along the transfer direction of the transfer means and irradiating far-infrared rays to the mixture; and
At least one hot air blower installed inside the drying housing to generate hot air inside the drying housing. An apparatus for producing seaweed-shaped processed food using kelp or seaweed, comprising a. (A) washing kelp or seaweed and removing foreign substances;
(B) preprocessing the kelp or seaweed; and
(C) forming and drying the pretreated kelp or seaweed;
In step (B),
(Ba) placing the kelp or seaweed in water and immersing it at 15 to 30° C. for 5 to 120 minutes; and (Bb) pulverizing the soaked kelp or seaweed into pieces with an average diameter of 1 to 5 mm.

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