KR20240055324A - Method for manufacturing functional sea squirt powder and the sea squirt of the same - Google Patents
Method for manufacturing functional sea squirt powder and the sea squirt of the same Download PDFInfo
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- 241000251555 Tunicata Species 0.000 title claims abstract description 78
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title description 9
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000002245 particle Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 5
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 4
- 208000006673 asthma Diseases 0.000 description 4
- 239000001728 capsicum frutescens Substances 0.000 description 4
- 206010012601 diabetes mellitus Diseases 0.000 description 4
- 238000003912 environmental pollution Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- 239000006187 pill Substances 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 3
- 229920002527 Glycogen Polymers 0.000 description 3
- 229940096919 glycogen Drugs 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000012771 pancakes Nutrition 0.000 description 3
- 238000004064 recycling Methods 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 1
- 241000251591 Halocynthia roretzi Species 0.000 description 1
- ACIAHEMYLLBZOI-ZZXKWVIFSA-N Unsaturated alcohol Chemical compound CC\C(CO)=C/C ACIAHEMYLLBZOI-ZZXKWVIFSA-N 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 229910021654 trace metal Inorganic materials 0.000 description 1
- 229910052720 vanadium Inorganic materials 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
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Abstract
본 발명은 따른 기능성 멍게가루 제조방법은,
a) 재료인 멍게 표면의 이물질을 제거하여 1차 손질하는 단계;
b) 1차 손질된 멍게를 흐르는 물에서 세척하는 단계;
c) 세척된 멍게를 2차 손질하는 단계;
d) 2차 손질된 멍게를 열풍건조기에서 건조시키는 단계;
e) 건조된 멍게를 분쇄기를 통해 20~60 메쉬의 입도로 분쇄시키는 단계;
f) 얻어진 멍게가루는 일정량씩 진공포장하는 단계로 이루어지되,
상기 건조단계에서는,
2차 손질된 멍게를 열풍건조기를 통해 50~70℃의 온도 범위에서 20~28시간 동안 건조시키는 것을 특징으로 한다.The method for producing functional sea squirt powder according to the present invention is,
a) First cleaning step by removing foreign substances from the surface of the sea squirt material;
b) washing the first prepared sea squirt in running water;
c) secondary cleaning of the washed sea squirt;
d) drying the second trimmed sea squirt in a hot air dryer;
e) pulverizing the dried sea squirts to a particle size of 20 to 60 mesh through a grinder;
f) The obtained sea squirt powder is vacuum-packed in a certain amount,
In the drying step,
It is characterized by drying the secondary prepared sea squirts for 20 to 28 hours at a temperature range of 50 to 70 ° C through a hot air dryer.
Description
본 발명은 멍게가루 제조방법에 관한 것으로, 특히 속살과 껍질을 포함하는 멍게를 가루 형태로서 섭취가 가능하도록 구성된 기능성 멍게가루 제조방법 및 이로부터 제조된 기능성 멍게가루에 관한 것이다.The present invention relates to a method for producing sea squirt powder, and in particular, to a method for producing functional sea squirt powder that allows ingestion of sea squirts containing flesh and shell in powder form, and to functional sea squirt powder manufactured therefrom.
멍게(Halocynthia roretzi)는 측성해초목 멍게과에 속하며, 우렁쉥이라고도 한다. 주먹만 한 몸에 돌기가 많은 가죽질의 딱딱하고 붉은 껍질로 덮여 있으며, 밑에는 뿌리 같은 것이 있어서 바위 따위에 붙어 산다. 노란색의 살을 꺼내어 흔히 날로 초고추장에 찍어서 먹는다. 익혀서 먹는다. Sea squirts (Halocynthia roretzi) belong to the sea squirt family of the seaweed order, and are also called sea squirts. Its fist-sized body is covered with a hard, red, leathery shell with many protrusions, and has roots underneath, so it lives attached to rocks. The yellow flesh is taken out and usually eaten raw dipped in red pepper paste. Cook and eat.
멍게의 특유한 맛은 불포화알코올인 신티올(cynthiol) 때문이며, 글리코겐의 함량이 다른 동물에 비해 많은 편이다. 수온이 높은 여름철에 맛이 가장 좋은데 이것은 여름철에 다른 철에 비해 글리코겐의 함량이 많기 때문이다. 멍게의 효능으로는 인체에 필수 불가결한 미량 금속 성분인 바나듐이 들어 있어 신진대사를 원활하게 하고 당뇨병을 개선하는 효과가 있다. The unique taste of sea squirts is due to the unsaturated alcohol, cynthiol, and their glycogen content is higher than that of other animals. It tastes best in summer when the water temperature is high because the content of glycogen is higher in summer than in other seasons. The efficacy of sea squirts is that they contain vanadium, a trace metal element essential to the human body, which has the effect of smoothing metabolism and improving diabetes.
또 기침, 감기, 천식에도 효과가 있는 글리코겐이란 물질이 다른 동물에 비해 다량 함유 되어 있다. 한편, 멍게 내부의 육질은 식용으로 사용되지만 그 껍질은 색소(carotenoid) 및 폴리페놀 함량이 높아 이용가능성이 높음에도 일반적으로 버리는 경우가 대부분이며, 멍게 생산량의 약 50% 가까이 버려지는 멍게 껍질은 대게 폐기, 매립되거나 항만 등에 버려지는데, 껍질이 견고해서 쉽게 분해되지 않기 때문에 함부로 버리는 경우에는 환경오염의 원인이 되고 있는 실정이다. Additionally, they contain a larger amount of glycogen, which is effective against coughs, colds, and asthma, compared to other animals. Meanwhile, the meat inside the sea squirt is used for food, but its skin is generally discarded despite its high usability due to its high content of pigments (carotenoids) and polyphenols. Sea squirt skin is usually discarded, which accounts for nearly 50% of sea squirt production. They are discarded, landfilled, or discarded in ports. However, since the shell is strong and does not decompose easily, it is a cause of environmental pollution if discarded carelessly.
본 발명은 상기한 종래 기술의 문제점을 감안하여 창안된 것으로서, 본 발명의 목적은 부침개, 젓갈, 튀김,식혜, 고추장,된장등 다양한 용도로 사용되면서 신진대사를 원활하게 하고 당뇨병을 개선하는 데 도움을 줄 수 있는 기능성 멍게가루제조방법을 제공하는 데 있다.The present invention was created in consideration of the problems of the prior art described above, and the purpose of the present invention is to help smooth metabolism and improve diabetes while being used for various purposes such as pancakes, salted fish, fried food, sikhye, red pepper paste, and soybean paste. The goal is to provide a method for manufacturing functional sea squirt powder that can provide.
본 발명의 다른 목적은 기침, 감기, 천식 개선에 도움을 주고, 멍게 생산량의 약 50% 가까이 버려지는 멍게 껍질을 식용으로 재활용함에 따라 환경오염을 감소시키는 데 유용한 기능성 멍게가루 제조방법을 제공하는 데 있다.Another object of the present invention is to provide a method for manufacturing functional sea squirt powder that helps improve coughs, colds, and asthma, and is useful in reducing environmental pollution by recycling sea squirt shells, which are discarded by about 50% of sea squirt production, for edible purposes. there is.
상기한 본 발명의 목적을 달성하기 위해, In order to achieve the purpose of the present invention described above,
a) 재료인 멍게 표면의 이물질을 제거하여 1차 손질하는 단계;a) First cleaning step by removing foreign substances from the surface of the sea squirt material;
b) 1차 손질된 멍게를 흐르는 물에서 세척하는 단계;b) washing the first prepared sea squirt in running water;
c) 세척된 멍게를 2차 손질하는 단계;c) secondary cleaning of the washed sea squirt;
d) 2차 손질된 멍게를 열풍건조기에서 건조시키는 단계;d) drying the second trimmed sea squirt in a hot air dryer;
e) 건조된 멍게를 분쇄기를 통해 20~60 메쉬의 입도로 분쇄시키는 단계;e) pulverizing the dried sea squirts to a particle size of 20 to 60 mesh through a grinder;
f) 얻어진 멍게가루는 일정량씩 진공포장하는 단계로 이루어지는 기능성 멍게가루 제조방법이 제공된다.f) A method for manufacturing functional sea squirt powder is provided, which includes the step of vacuum packaging the obtained sea squirt powder in a certain amount.
본 발명에서In the present invention
상기 건조단계에서는,In the drying step,
2차 손질된 멍게를 열풍건조기를 통해 50~70℃의 온도 범위에서 20~28시간 동안 건조시킨다.The secondly prepared sea squirts are dried in a hot air dryer at a temperature range of 50 to 70°C for 20 to 28 hours.
상기한 바와 같은 본 발명의 기능성 멍게가루 제조방법에 따르면, 다음과 같은 효과가 있다.According to the method for producing functional sea squirt powder of the present invention as described above, the following effects are achieved.
첫째, 부침개, 젓갈, 튀김,식혜, 고추장,된장등 다양한 용도로 사용되면서 전술한 멍게의 각종 효능 즉, 신진대사를 원활하게 하고 당뇨병을 개선하는 데 도움을 줄 수 있다.First, as it is used for various purposes such as pancakes, salted fish, fried food, sikhye, red pepper paste, and soybean paste, it can help to smoothen metabolism and improve diabetes.
둘째, 기침, 감기, 천식 개선에 도움을 주고, 멍게 생산량의 약 50% 가까이 버려지는 멍게 껍질을 식용으로 재활용함에 따라 환경오염을 감소시키는 데 유용하다.Second, it helps improve coughs, colds, and asthma, and is useful in reducing environmental pollution by recycling sea squirt shells, which discard nearly 50% of sea squirt production, for food.
도 1은 본 발명의 일 실시예에 따른 기능성 멍게가루 제조방법의 공정 흐름도.Figure 1 is a process flow chart of a method for manufacturing functional sea squirt powder according to an embodiment of the present invention.
이하, 본 발명의 바람직한 실시예에 따른 기능성 멍게가루 제조방법을 상세히 설명하기로 한다.Hereinafter, the method for producing functional sea squirt powder according to a preferred embodiment of the present invention will be described in detail.
이하에서 사용된 용어나 단어는 통상적이거나 사전적인 의미로 한정해서 해석되어서는 아니되며, 발명자는 그 자신의 발명을 최선의 방법으로 설명하기 위해 용어의 개념을 적절하게 정의할 수 있다는 원칙에 입각하여 본발명의 기술적 사상에 부합하는 의미와 개념으로 해석되어야 할 것이다.The terms or words used below should not be construed limited to their usual or dictionary meanings, and based on the principle that an inventor can appropriately define the concept of a term in order to explain his or her invention in the best way, It should be interpreted with meaning and concept consistent with the technical idea of the present invention.
도 1은 본 발명의 일 실시예에 따른 기능성 멍게가루 제조방법의 공정 흐름도이다. 이를 참조하면, 우선 재료인 멍게 표면의 이물질을 제거하여 1차 손질한 후(S11), 흐르는 물에서 멍게를 깨끗히 세척한다(S12).Figure 1 is a process flow chart of a method for producing functional sea squirt powder according to an embodiment of the present invention. Referring to this, first, foreign substances on the surface of the sea squirt, which is the material, are removed and first cleaned (S11), and then the sea squirt is thoroughly washed under running water (S12).
이후, 세척된 멍게의 뿔 부분을 칼로 잘라내고 밑동 부분도 칼로 잘라내어 2차 손질한다(S13).Afterwards, the horn part of the washed sea squirt is cut with a knife, and the bottom part is also cut with a knife for secondary processing (S13).
이후, 2차 손질된 멍게를 열풍건조기에서 20~28시간, 바람직하게는 24시간동안 50~70℃, 바람직하게는 60℃의 온도로 건조시켜서(S14), 수분함량이 2~6%, 바람직하게는 4％가 되게 한다.Afterwards, the secondary prepared sea squirts are dried in a hot air dryer for 20 to 28 hours, preferably 24 hours, at a temperature of 50 to 70 ℃, preferably 60 ℃ (S14), so that the moisture content is 2 to 6%, preferably 2 to 6%. At best, it should be 4%.
이때, 온도 조건을 위와 같이 한정한 것은 건조 온도가 50℃ 미만일 경우, 건조시간이 지연되고 건조 후에 멍게의 건조상태가 전체적으로 고르지 않게 된다.At this time, limiting the temperature conditions as above means that if the drying temperature is less than 50°C, the drying time is delayed and the overall drying state of the sea squirt becomes uneven after drying.
또한, 건조 온도가 70℃를 초과할 경우, 건조시간을 단축시킬 수는 있으나 멍게의 품질이 저하되고 건조된 멍게의 경도가 높아져 분쇄단계에서 분쇄가 잘 이루어지지 않게 된다.In addition, when the drying temperature exceeds 70°C, the drying time can be shortened, but the quality of the sea squirt deteriorates and the hardness of the dried sea squirt increases, making grinding difficult in the grinding step.
이후, 건조된 멍게를 분쇄기를 통해 분말화하여(S15), 전체적으로 일정 이하의 크기를 갖도록 한다. 이때, 멍게의 분쇄는 20~60 메쉬, 바람직하게는 40메쉬의 입도로 분쇄시켜서 멍게가루를 제조한다. 이때, 멍게가루의 입도가 20메쉬 미만인 경우 결정화된 입자가 수분을 흡수하지 못하고 딱딱한 상태를 가지게 되어 취식시 이물감을 일으킬 수 있다.Afterwards, the dried sea squirt is powdered through a grinder (S15) to have an overall size below a certain level. At this time, sea squirt powder is produced by grinding sea squirts to a particle size of 20 to 60 mesh, preferably 40 mesh. At this time, if the particle size of the sea squirt powder is less than 20 mesh, the crystallized particles cannot absorb moisture and become hard, which may cause a foreign body sensation when eating.
또한, 멍게가루의 입도가 60메쉬를 초과할 경우, 입자가 지나치게 미분화되어 주변 공기로부터 수분의 흡수가 빠른 단점이 있다. In addition, when the particle size of sea squirt powder exceeds 60 mesh, there is a disadvantage in that the particles are excessively finely divided and quickly absorb moisture from the surrounding air.
위와 같이 하여 얻어진 멍게가루는 일정량씩 진공포장한 후(S16), 판매하며 소비자는 용기에 별도로 넣어서 일정량씩 스푼으로 꺼내어 냉,온수에 타서 취식이 가능하다.The sea squirt powder obtained as above is sold after being vacuum-packed in a certain amount (S16), and consumers can put it in a separate container, take out a certain amount with a spoon, mix it with cold or hot water, and eat it.
또는 얻어진 멍게가루를 환제기를 통해서 환으로 제조하여 취식이 가능하다.즉, 멍게가루를 벌꿀 및 물에 추가하여 함께 치대고, 치댄 반죽 재료를 공지의 환제조기를 통해 환으로 제조하여 취식하는 것도 가능하다.Alternatively, the obtained sea squirt powder can be made into pills through a pill maker and eaten. That is, the sea squirt powder can be added to honey and water, kneaded together, and the kneaded dough ingredients can be made into pills through a known pill maker and eaten. possible.
이하에서는 하기 실시예에 의하여 본 발명을 보다 구체적으로 설명한다.Hereinafter, the present invention will be described in more detail through the following examples.
(실시예)(Example)
1) 재료인 멍게 5㎏을 준비한 후 멍게 표면의 이물질을 제거하고 1차 손질한 후에, 흐르는 물에서 멍게를 1차 깨끗히 세척하였다.1) After preparing 5 kg of sea squirts as material, foreign substances on the surface of the sea squirts were first cleaned, and the sea squirts were first thoroughly washed under running water.
2) 세척된 멍게의 뿔 부분을 칼로 잘라내고 밑동 부분도 칼로 잘라내어 2차 손질하였다.2) The horn of the washed sea squirt was cut off with a knife, and the bottom part was also cut off with a knife for secondary processing.
3) 2차 손질된 멍게를 열풍건조기에서 24시간동안 60℃의 온도로 건조시켜서, 수분함량이 4％가 되게 하였다.3) The second prepared sea squirt was dried in a hot air dryer at a temperature of 60°C for 24 hours to bring the moisture content to 4%.
4) 건조된 멍게를 분쇄기를 통해 분말화하여, 40메쉬의 입도로 분쇄시켜서 멍게가루를 제조하였다. 4) The dried sea squirt was powdered through a grinder and ground to a particle size of 40 mesh to prepare sea squirt powder.
5) 얻어진 멍게가루는 일정량씩 진공포장하였다.5) The obtained sea squirt powder was vacuum-packed in a certain amount.
6) 한편, 1)~5) 공정을 거쳐 얻어진 다른 멍게가루를 적정량의 벌꿀 및 물에 추가하여 함께 치대고, 치댄 반죽 재료를 공지의 환제조기를 통해 환으로 제조하였다.6) Meanwhile, other sea squirt powder obtained through processes 1) to 5) was added to an appropriate amount of honey and water and kneaded together, and the kneaded dough material was manufactured into rings through a known ring maker.
상기한 방법으로 제조된 기능성 멍게가루는 부침개, 젓갈, 튀김,식혜, 고추장,된장등 다양한 용도로 사용되면서 전술한 멍게의 각종 효능 즉, 신진대사를 원활하게 하고 당뇨병을 개선하는 데 도움을 줄 수 있다.Functional sea squirt powder manufactured by the above method is used for various purposes such as pancakes, salted fish, fried food, sikhye, red pepper paste, and soybean paste, and can help to smooth metabolism and improve diabetes. there is.
또한, 기침, 감기, 천식 개선에 도움을 주고, 멍게 생산량의 약 50% 가까이 버려지는 멍게 껍질을 식용으로 재활용함에 따라 환경오염을 감소시키는 데 유용하다.In addition, it helps improve coughs, colds, and asthma, and is useful in reducing environmental pollution by recycling sea squirt shells, which are discarded about 50% of sea squirt production, for food.
이와 같이 본 발명에 따른 기능성 멍게가루 제조방법을 도면을 참조로 설명하였으나, 본 명세서에 개시된 실시예와 도면에 의해 본 발명은 한정되지 않으며 그 발명의 기술사상 범위 내에서 당업자에 의해 다양한 변형이 이루어질 수 있음은 물론이다.As such, the method for producing functional sea squirt powder according to the present invention has been described with reference to the drawings, but the present invention is not limited to the embodiments and drawings disclosed herein, and various modifications may be made by those skilled in the art within the technical scope of the invention. Of course it is possible.
Claims (3)
b) 1차 손질된 멍게를 흐르는 물에서 세척하는 단계;
c) 세척된 멍게를 2차 손질하는 단계;
d) 2차 손질된 멍게를 열풍건조기에서 건조시키는 단계;
e) 건조된 멍게를 분쇄기를 통해 20~60 메쉬의 입도로 분쇄시키는 단계;
f) 얻어진 멍게가루는 일정량씩 진공포장하는 단계로 이루어지는 것을 특징으로 하는 기능성 멍게가루 제조방법.
a) First cleaning step by removing foreign substances from the surface of the sea squirt material;
b) washing the first prepared sea squirt in running water;
c) secondary cleaning of the washed sea squirt;
d) drying the second trimmed sea squirt in a hot air dryer;
e) pulverizing the dried sea squirts to a particle size of 20 to 60 mesh through a grinder;
f) A method for producing functional sea squirt powder, characterized in that it consists of vacuum packaging the obtained sea squirt powder in a certain amount.
상기 건조단계에서는,
2차 손질된 멍게를 열풍건조기를 통해 50~70℃의 온도 범위에서 20~28시간 동안 건조시키는 것을 특징으로 하는 기능성 멍게가루 제조방법.
According to clause 1,
In the drying step,
A method of manufacturing functional sea squirt powder, characterized in that the secondary prepared sea squirts are dried for 20 to 28 hours at a temperature range of 50 to 70 ℃ through a hot air dryer.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100332354B1 (en) | 1999-10-08 | 2002-04-12 | 장인순 | Dietary fiber from marine products, refining process thereof and the manufacture of functional food containing the dietary fiber |
| KR101154486B1 (en) | 2010-01-06 | 2012-06-13 | 전철우 | Manufacturing process of naengmyeon including sea squirt and naengmyeon thereby |
| KR101274868B1 (en) | 2011-06-14 | 2013-06-18 | 박시향 | Composition for Preventing Hair Loss and Improving Hair Condition Comprising an Extract of Asidian Tunic |
| KR20210095309A (en) | 2020-01-23 | 2021-08-02 | 강릉원주대학교산학협력단 | Production method of fermented rice cake enriched with the sea pineapple shell extract |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100332354B1 (en) | 1999-10-08 | 2002-04-12 | 장인순 | Dietary fiber from marine products, refining process thereof and the manufacture of functional food containing the dietary fiber |
| KR101154486B1 (en) | 2010-01-06 | 2012-06-13 | 전철우 | Manufacturing process of naengmyeon including sea squirt and naengmyeon thereby |
| KR101274868B1 (en) | 2011-06-14 | 2013-06-18 | 박시향 | Composition for Preventing Hair Loss and Improving Hair Condition Comprising an Extract of Asidian Tunic |
| KR20210095309A (en) | 2020-01-23 | 2021-08-02 | 강릉원주대학교산학협력단 | Production method of fermented rice cake enriched with the sea pineapple shell extract |
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