KR910001408B1 - Seawood powder and method for making sedwood soup - Google Patents

Abstract

A seaweed soup base is prepd. Thus, salted seaweed (I) or raw seaweed is washed with sea water, washed with fresh water within 30 sec. and dried to obtain (I) contg. 8-12 wt.% salt. The washed (I) is dehydrated to become 75-80 wt.% water content, cut and semi- dried at 120-150 deg.C for 40-60 min. The semidried (I) is gelatinized, dried to become 7 wt.% or less water content at 70-90 deg.C and pulverized to obtain alpha seweed powder of 100 mesh or more. The alpha seaweed powder is mixed with M.S.G., sucrose, salt, garlic powder, pepper powder, green seaweed, and other additives to give powdery seaweed soup base.

Description

Process for preparing seaweed soup raw material using alpha-wakame powder and alpha-wakame powder.

1 is a manufacturing process diagram of the present invention.

2 is a manufacturing process diagram of another embodiment of the present invention.

3 is a manufacturing process diagram of another embodiment of the present invention.

The present invention is washed, desalted, dehydrated, washed with seaweed raw seaweed or salted seaweed, and then pulverized in powder form and mixed in various proportions with seasonings, spices, and nutrients, or crushed alpha-brown seaweed powder and alpha bran powder in powder form. The seaweed soup raw material prepared by mixing a variety of seasonings, seasonings, spices, and nutritional ingredients in a certain ratio is dissolved in water and boiled for 1-2 minutes or eaten by boiling water only. The present invention relates to a method for preparing seaweed soup raw materials using alpha-wakame powder that can be provided as a simple breakfast, students' snacks, and children's nutrition while maintaining the fragrance color.

To date, seaweed products are conventional seaweed dried by general sun drying, and seaweed stems and leaf parts are separated, dried only in the leaf part and put in a plastic bag or bundled with a thread-like product.

The present invention is to provide an instant seaweed soup that can be easily edible seaweed in accordance with the preferences of modern people, high alkalinity and high mineral content while cooking easily in the changing diet and busy living conditions of modern people.

Hereinafter, the method of preparing seaweed soup according to the present invention will be described in detail.

1st process (salt and storage of seaweed)

Take seaweed raw water from the sea and treat it with clean sea water at 80-100 ℃ for about 5-60 seconds until the color of seaweed changes, then quench it in clean sea water and put it in a container that can drain water. Dehydrate.

Divide the dehydrated seaweed into stem and leaf parts, and salt these stems and leaves with about 30-50% by weight of salt (tablet noodles).

When salting is completed, it is left for about 1 hour, and then put into a sack by a certain amount and dehydrated for 24 hours by putting pressed stone on it so that the water content is 50% by weight or less and then stored.

Store salted seaweed in a refrigerated warehouse at minus 25 ° C.

Second process (washing)

The leaves and stems of raw seaweed or salted seaweed are washed with primary sea water and with secondary fresh water. At this time, more than 30 seconds must be passed during the fresh water washing.

Because the results of salted seaweed washing experiment as shown in Table 1, the method of A and B was most suitable for eating after cooking seaweed soup after drying in about 2 minutes. It's because it feels chewy and tastes good.

In other words, the spread of seaweed is because the seaweed is in a swollen state and the taste and chewy taste of the seaweed itself is not felt.

Factors affecting the restoration of seaweed depend on the salinity contained in the seaweed itself, and the optimum salinity of dried seaweed was 8-12% by weight (2-3 minutes after cooking and cooling).

TABLE 1

Third process (dehydration)

The washed seaweed is dewatered to 75-80% by weight with a hydraulic or centrifugal dehydrator.

4th process (small)

The dehydrated seaweed is cut into sizes that can be added to the grinder gutter and screw comb bea, depending on the type of grinder.

5th process (cut seaweed alpha-flowering)

Dehydrated seaweed is alpha-ized in the following manner.

① Alpha-saturated seaweed tissue with water or steam at 80-100 ° C for 1-5 minutes (form temperature of about 85 ° C) while the seaweed tissue is swollen by water, or ② In the state where water is swelled on the wakame tissue itself. It is added to the dryer, and the hot air of 120-150 ℃ is first applied to make the seaweed alpha by self moisture at the same time as it is dried.

The purpose of the above-mentioned alpha-ization process is to: 1) alpha-ize the tissues of wakame seaweed to improve the resilience of seaweed soup and to obtain the effect of pre-cooking, and ② to prepare seaweed soup without the use of other ingredients. It can increase the viscosity, ③ It mainly inactivates oxidase such as oxidase, ascobjnase or peroxidase in the raw material by heating to prevent the destruction of nutrients and the unique color of seaweed ④ to heat sterilization of the microorganisms remaining in the raw material, ⑤ to remove unwanted odor and bad seaweed odor.

6th process (dehydration and drying)

In the fifth process, the water is boiled in water as shown in FIG. 3 and alpha-ized, and then cooled and left for natural dehydration or, if necessary, hydraulically and centrifuged, and alpha-ized by steam as shown in FIG. 2. If it is not dehydrated, cool it and dry it to a drying temperature

In case of simultaneous alpha-ization and drying as shown in FIG. Alpha-ized and secondary dry completely at 70-90 ° C. At this time, the primary drying and alpha-ized seaweed is alpha-ized because the tissue is swollen with water in the tissue.

The moisture of the dried seaweed shall be 7 weight% or less.

7th process (grinding)

Seaweed and seaweed stalks dried to 7% by weight or less are ground to a particle size of 100 mesh or more using a hammer grinder or an air crusher, and are referred to as alpha-wakame powder.

In addition, the salt and seaweed raw materials are washed and finely dehydrated, dried and pulverized at a drying temperature of about 70-90 ° C. to 7% by weight or less.

8th process (mixing and packaging)

9-25% by weight of seaweed or dry seaweed, which is mixed with 9-25% by weight of alpha-wakame powder or 6-13% by weight of alpha-wakame powder and 6-13% by weight of dry seaweed, MS G 0.5-3% by weight, 0-5% by weight per tablet, 0-3% by weight refined salt, 9-22% by weight whole milk powder, 0-11% by weight of seasoned sesame powder, 0-19% by weight wheat flour, dry 1-3 minutes by weight of garlic powder, 0.1-0.5% by weight of pepper powder, 0-27% by weight of alpha cone seed, 0-42% by weight of alpha cone large, 0-2% by weight of gut fruit, 1.5-7 weight of dried carrot flakes %, Perilla powder 0-9% by weight, alpha fine powder 0-19% by weight, milk fat 0-9% by weight, seaweed 0-0.5% by weight, fried sesame powder 4-6% by weight, rapeseed oil 0-5% by weight, beef meal Automatically and manually package a certain amount of seaweed soup raw materials, optionally mixed with 0-6.5 weight.

The mixed seaweed soup ingredients are then boiled in boiling water for 1-2 minutes, or only the boiling water is stirred to dissolve and then cooled by seaweed soup.

Examples of the present invention are as follows.

Example 1

Seaweed raw materials include leaves and stems of raw seaweed and salted seaweed. This seaweed is washed and removed two to three times in foreign water and salt in primary brine, followed by 2-3 steps in fresh water. At this time, the passing time of fresh water should be within 30 seconds.

The washed raw material is dehydrated to about 75-80% by weight of water with a centrifugal dehydrator and cut about 20 mm.

The dried seaweed was first dried and alpha-ized for 50 minutes in a belt dryer at a condition of 120-150 ° C. for the first time, and then completely dried to a moisture content of 7 wt% or less at a second drying temperature of about 70-90 ° C. Alpha seaweed was ground to 100 mesh in a mill to prepare alpha-waste flour. The ground seaweed powder is used to prepare seaweed soup raw materials.

The blending ratio of seaweed soup ingredients is as follows.

Compounding ratio 1

25 wt% alpha-waste flour, 0.6 wt% MS G, 4.28 wt% per starch, 2.57 wt% refined salt, 21.37 wt% whole milk powder, 2.57 wt% dry garlic powder, 0.17 wt% pepper powder, 26.33 wt% alpha corn seed , 2.57% by weight dried carrot flakes, 8.55% by weight milk fat, 5.99% by weight roasted sesame powder was mixed to prepare a seaweed soup raw material.

Compounding ratio 2

12.5% by weight of egg and seaweed powder, 12.5% by weight of dried seaweed powder and other raw materials were prepared in the same manner as in the mixing ratio 1.

Compounding ratio 3

12% by weight of alpha seaweed powder, 0.58% by weight MS G, 4.18% by weight white sugar, 2.51% by weight refined salt, 20.93% by weight whole milk powder, 16.75% by weight wheat flour, 2.51% by weight dry garlic powder, 0.16% by weight black pepper powder 5.86 weight% of flakes, 8.37 weight% of seasoned sesame powder, 17.31 weight% of alpha fine powder, 8.43 weight% of milk fat, and 0.41 weight% of seaweed were prepared, respectively, and prepared seaweed soup raw material.

Compounding ratio 4

6% by weight of alpha-wakame powder, 6% by weight of dry wakame powder and other raw materials were prepared in the same manner as in the mixing ratio 3.

Compounding ratio 5

Alpha-wakame powder 10.59%, MS G 2.51%, white sugar 3.53%, refined salt 1.76%, whole milk powder 10.58%, seasoned sesame powder 10.58%, dried garlic powder 2.12%, pepper powder 0.21%, Seaweed soup raw material was prepared by mixing alpha cone seed 14.1% by weight, alpha cornridge 41.9% by weight, and dried carrot carrot flake 2.12% by weight, respectively.

Compounding ratio 6

Alpha-seaweed powder 14.06% by weight, refined salt 2.81% by weight, whole milk powder 28,11% by weight, wheat flour 18.74% by weight, dried garlic powder 2.84% by weight, pepper powder 0.19% by weight, dried carrot flakes 6.56% by weight, alpha powder 18.74% by weight %, Seaweed 0.46% by weight, roasted sesame powder 4.68% by weight, and seed oil 2.81% by weight, respectively, to prepare seaweed soup raw materials.

Compounding ratio 7

Alpha-seaweed powder 9.51%, MS G 1.9% by weight, white sugar 3.17%, refined salt 1.58%, whole milk powder 9.51%, seasoned sesame powder 9.51%, dried garlic powder 1.9%, pepper powder 0.19%, Seaweed soup raw material was prepared by mixing alpha corn seed 12.67% by weight, alpha cornsridge 30.02% by weight, dried carrot flakes 1.9% by weight and seed oil 10.14% by weight, respectively.

Example 2

Washing, dehydration, and cutting of the raw and salted seaweed were carried out as in Example 1, and the cut seaweed was put in a container at a predetermined amount and put into a steam cooker for about 3 minutes at a steam temperature of 96 ° C. for about 3 minutes.

After cooling the alpha-ized wakame seaweed with a cooling fan and completely dried in a belt dryer at a temperature of 70-90 ℃ up to 7% by weight of water to prepare an alpha-wakame powder as in Example 1.

The blending ratio is the same as in Example 1

Example 3

The washing of the raw and salted seaweed is performed as in Examples 1 and 2, and the washed and desalted seaweed is alpha-ized in water at a temperature of 90 ° C. for 3 minutes and then quenched in cold water.

The quenched alpha-waxed seaweed is forcibly dehydrated with a centrifugal dehydrator and cut to 20 mm in length. Thereafter, as in Example 1 and Example 2, it was completely dried to prepare an alpha-ized wakame powder.

The blending ratio is the same as in Example 1.

Claims (5)

Salted seaweed or raw seaweed is washed with primary seawater and washed within 30 seconds in fresh water to make the salinity of seaweed 8-12% by weight after drying, and the dried seaweed is dehydrated to about 75-80% by weight of water. The length of the cut seaweed is about 10-20 ℃, and the cut seaweed is first semi-dried and alpha-ized for about 40-60 minutes under the condition of 120-150 ℃ for the first temperature, and then it is returned to the temperature of about 70-90 ℃. Alpha-wakame powder production method characterized in that the complete drying to 7% by weight or less and then pulverized to 100 mesh or more. According to claim 1, Alpha-wakame powder characterized in that the cut seaweed is alpha-ized with steam at 80-100 ℃ 1-5 minutes and then completely dried to a temperature of 70-90 ℃ in the heated flow air of the dryer Manufacturing method. The method according to claim 1, wherein the cut seaweed is alpha-ized in water for 1-5 minutes in 80-100 ℃ and then dehydrated to dry completely. 9-25 weight% alpha-wakame powder, 0.5-3 weight% MSG, 0.5 weight% per tablet, 0.3 weight% refined salt, 9-22 weight% whole milk powder, 0-11 weight% seasoned sesame powder, wheat flour 0-19% by weight, dry garlic powder 1-3%, black pepper powder 0.1-0.5% by weight, alpha cone seed 0-27% by weight, alpha cone large 0-42% by weight, guai this 0.2% by weight, dried carrot flakes 1.5-7% by weight, perilla powder 0-9% by weight, alpha fine powder 0-19% by weight, milk fat 0.9% by weight, seaweed 0-0.5% by weight, roasted sesame powder 4-6% by weight, rapeseed oil 0-5% by weight, A method of preparing seaweed soup raw materials using alpha-wakame powder, characterized by mixing 0-6.5% by weight of beef meal, respectively. The method for preparing seaweed soup raw materials using alpha-wakame powder according to claim 4, wherein 6-13% by weight of alpha-wakame powder and 6-13% by weight of dry seaweed powder are mixed.

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