KR910005269B1 - Process making of flake a brown seaweed - Google Patents

Abstract

Gelatinized brown seaweed (I) flakes for instant food comprises (A) washing original (I) or salted (I) with water within 30 sec. for keep texture, (B) dewatering to 75-80% content by dehydrator or centifugator, (C) cutting into 10-15 mm size, (D) gelatinizing by heating at 120-150 deg.C for 30-50 min or by steaming at 80-100 deg.C for 1-5 min and dryign at 70-90 deg.C to 50% water content, and (E) heat-dryign with rolled type dryer and packaging. The purposes of gelatinzing are precooking, good restor to the originals, removing airs inside by heat-expansion, tenderizing the structures, inactivating oxidase, ascorbinase or peroxidase, sterilizing contamined microorganisms and regarding unwanted smell or seaweed's smell.

Description

Process for preparing alpha-wrapped seaweed flake

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 washes, desalts, and dehydrates seaweed raw seaweed or salted seaweed and cuts them first, and then semi-drys them to be alphaified at a hot air temperature of 120-150 ° C., or alpha-dries them to water and steam, and then semi-drys them to be second. By preparing alpha-cold seaweed flakes by drying, it is mixed with other ingredients such as beef or shrimp, seaweed soup and cold seaweed to maintain original taste of seaweed. It relates to a manufacturing method of.

That is, the seasoning and spices are added to the alpha-gimmed seaweed flakes of the present invention, boiled in boiling water for 1-2 minutes, fully cooked, edible or poured with boiling water and left for about 2 minutes, then cooked for cold or cold water as summer cold It is a ready-to-eat seaweed soup that is completely restored and cooked in 3-4 minutes. It is boiled for 10 minutes in boiling water until 10 minutes. As a short-circuit and instant instant seaweed soup, it has perfect conditions, and it can be edible immediately after boiling for 2-3 minutes without boiling and cooking. That is, it is meaningful for the development of food-seasoned seaweed soup. Moreover, it is not boiled water or cold water. There is no intermediate cooking of summer cold and cold cold soup that can be restored in 3-4 minutes even by adding With the development of seaweed soup that can be eaten after 3-4 minutes of waiting by simply pouring cold water, it has created a platform for instant instant product development based on seaweed. It relates to a method for manufacturing instant seaweed soup that can be provided as a food for leisure sports such as hiking, fishing, outings, etc. as an instant cooking product.

Hereinafter, the method for preparing alpha-wound seaweed flakes of the present invention will be described in detail.

First process (salt and storage of seaweed)

Take seaweed raw seaweed 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. Natural dehydration until. Divide the dehydrated seaweed into stems and leaves, and salt them by sprinkling salt (tablet salt) with about 30-50% by weight of each stem and leaf.

When salting is completed, leave it for about 1 hour, put it on a stool by a certain amount, put dehydrated stone, dehydrate it for 24 hours, and store it until the water content is less than 50% by weight.

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

Second process (washing)

The raw seaweed is separated into leaves and stems, and then washed with primary seawater and with secondary fresh water using only leaf parts or salted seaweed with leaf parts.

At this time, the freshwater wash should not be longer than 30 seconds. Because, as shown in Table 1, the results of the salted seaweed washing test showed that the method of A and B was most suitable for eating after cooking in seaweed soup after drying in 2 minutes. Because it can feel and is 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

3rd process (dehydration)

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

4th process (small)

Dehydrated seaweed is cut automatically with various cutting materials with suitable length of 10-15mm.

5th process (alpha-ization of cutting seaweed)

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 (temperature 85 ° C) while the tissue of seaweed is swelled in water, or ② In the state where the tissue itself is swollen, It is added and initially heated at 120-150 ° C to alpha-ize seaweed by its own moisture at the same time as it is dried.

The purpose of the above-mentioned alpha-ization process is to: 1) alpha-ize the tissue of wakame seaweed to improve the resilience of seaweed soup and to obtain the effect of pre-cooking, ② the air in the raw material is released to the outside by heating expansion, ③ The raw material tissue is softened by heating. ④ Inactivation of oxidase such as oxidase, ascobinase or peroxidase in the raw material by heating prevents destruction of nutrients. It is to fix the unique color of seaweed, ⑤ to heat sterilize the microorganisms remaining in the raw materials, ⑥ to remove unwanted odor and bad seaweed odor.

6th process (drying)

1) 1st semi-dry

① Semi-drying method of seaweed alpha-ized by steam and water.

Alpha-ized seaweed in the fifth step is first semi-dried to a temperature of 70-90 to 50% by weight in the heating flow air of the belt dryer or trolley dryer. If necessary, the drying time can be further shortened by dividing the drying up to 50% by weight in two portions.

That is, once exposed to the atmosphere after drying once, the heat absorbed in the seaweed is diffused in the air and moisture is released into the atmosphere, so it is dried in a short time.If some dried seaweed is dried again in the dryer, the seaweed is 50% moisture. Since it dries up to a long time, drying time can be shortened rather than drying for one long time.

② Simultaneous alpha-ization and semi-drying of seaweed.

30-50 until the product is burned at the initial temperature of 120-150 ℃ in the belt type dryer where heated fluid air flows so that the dehydrated seaweed can be alpha-ized by its own moisture while the seaweed tissue is swollen by moisture. Simultaneously semi-dry and alpha-min for a minute.

At this time, when the semi-drying and alpha-ization work at the same time divided into two work can be obtained the same effect as 1 in the sixth step. In addition, alpha-lation to the highest possible temperature improves post-drying stability.

2) Secondary drying (production of alpha-cold seaweed flakes)

The seaweed semi-dried by the 6th process is put into a rotating body (drum dryer).

At this time, the structure of the rotating body is installed at regular intervals to the projection plate at right angles or acute angles to the inner wall of the pores to the front so that hot air flows in.

Therefore, the semi-dried seaweed, the seaweeds accumulated in the protrusion plate with the rotation of the rotating fuselage is dried at the same time rotated and transported to the upper portion of the fuselage, the semi-dried seaweed located at the top gradually falls downward.

Fallen dried seaweed collides with the lower part of the fuselage and collapses, and semi-dried seaweed, which is chopped by continuous rotation of the fuselage, is completely dried and folded in a round shape to dry in the form of alpha-cold seaweed flakes.

The rotating fuselage of the semi-dried seaweed also round the shape of the round to prepare the alpha-wound seaweed flakes, so that the alpha-wound seaweed flakes can prevent breakage of the wrapping paper and fine holes when packaging instant food, that is, As an appetizing seaweed, it is very convenient to cook because it is restored within 2-4 minutes in cold water or boiling water, boiled water (temperature of 100 ° C.). At this time, the moisture of the alpha-cold seaweed flake is less than 7% by weight.

Beef Seaweed Soup, Shrimp Seaweed Soup, Seaweed Soup Soup or Seaweed Soup It can be manufactured by cold seaweed, etc.

For example, when preparing beef seaweed soup ingredients, 25-30% by weight of alpha-cold seaweed flakes, 5-10% by weight of dried beef, 4-9% by weight of dried garlic powder, and 4-9% by weight of white rice , 6-8% by weight of glucose, 6-10% by weight of MSG, 1-3% by weight of tallow (or shortened oil), 21-22% by weight of refined salt, 0-1% by weight of beef stock, 1-3% by weight of dry beef , Dried ginger powder 0.3-0.4% by weight, nucleic acid 0.2-0.5% by weight, citric acid 0.1-0.4% by weight, yeast 0.3-0.4% by weight, seasoned sesame powder 5-7% by weight, dry onion 0-3% by weight, oxfat powder 0 Mix 5% by weight, 0-0.4% by weight of malic acid (amber), 3-10% by weight of seasoned soybean protein, 1-2% by weight of soy sauce.

In addition, when preparing a seaweed shrimp raw material, 25-30% by weight of alpha-cold seaweed flakes, 8-10% by weight of lyophilized shrimp, 5-13% by weight of dried garlic powder, 3-10% by weight per tablet Glucose 4-8%, MSG 6-10%, Nucleic Acid 0.2-0.4%, Rapeseed Oil 0.3-0.7%, Refined Salt 20-25%, Dry Shrimp Powder 1-7%, Seasoned Sesame Seed 0-6% %, Malic acid 0.2-0.4% by weight, octane powder 0.5-6% by weight, shrimp concentrate 0.5-1% by weight, dry powder 0-9% by weight, dried leek 2-3% by weight, powdered soy sauce 0.5-2% by weight, Fuchun powder Mix 0.1-0.3% by weight with horses.

In case of preparing fish seaweed soup as raw material, 25-30% by weight of alpha-cold seaweed flakes, 8-9% by weight of dried garlic powder, 3-6% by weight of white sugar, 1-6% by weight of glucose, refined salt 19 -21% by weight, 0.5-0.7% by weight of rapeseed oil, 0.1-0.5% by weight of dried powder, 0.2-0.6% by weight of nucleic acid, 1-5% by weight of anchovies, 4-6% by weight of dried powder, 2-6% by weight of yellow powder %, Dried anchovy flakes 5-10% by weight, radish powder 0-6% by weight, oyster 0-5% by weight, kasuo powder 0-3% by weight, 6-11% by weight, powdered soy sauce 0-3% by weight, dried green onion powder (Flake) 0-5% by weight are mixed.

When the above-mentioned beef, shrimp, and seaweed seaweed soup are packed in a predetermined amount and poured only with boiling water at 100 ° C. for 2-3 minutes or put in boiling water for 1-3 minutes, the alpha-cold seaweed flakes are restored and the beef, shrimp or fish seaweed soup is restored. In this case, the alpha-cold seaweed flakes can feel the chewy taste and the original taste of wakame seaweed soup can be cooked anywhere.

On the other hand, when preparing the seaweed cold raw material, 25-42% by weight of alpha-cold seaweed flakes, 3-5% by weight of citric acid, 0-5% by weight, nucleic acid 0-0.4% by weight, dry garlic powder 8-10% by weight, Dried green onion powder (flakes) 8-17% by weight, roasted sesame seeds 6-14% by weight, tablets (medium) 9-10% by weight, lyophilized carrot 0-7% by weight, dry cucumber flakes 0-15% by weight, pepper powder 0-0.9% by weight, refined salt 0-0.5, dried soybean paste 0-5% by weight, powdered soy sauce 0-5% by weight, sesame oil 0.5-0.7% by weight, and the packaging is prepared when seaweed chilli is prepared. Pour in clean cold water and stir to mix, then leave for 3-4 minutes to cool.

Examples of the present invention are as follows.

Example 1

Seaweed raw materials are raw seaweed, raw leaf and salted seaweed, and these seaweeds are washed and removed 2-3 times in fresh water after removing foreign substances and salt from primary brine two to three times. At this time, the passing time of fresh water is 30 seconds or less to make the salinity of seaweed 8-12% by weight after drying.

The washed raw materials are dehydrated to about 75-80% by weight of water with a centrifugal dehydrator and cut into about 20 depending on the application.

The cut seaweed is introduced into a belt dryer through which heated flow air flows, followed by alpha-stage and drying for 1 minute at a temperature of about 130 ° C. for 25 minutes, and then transferred to a second belt dryer for 25 minutes at a temperature of 130 ° C. again. Dry and primary semi-dry to 50% moisture.

The first semi-dried seaweed seaweed is introduced into a drum dryer into which hot air flows and rotates at about 6 rpm, while 70-90 hot air flows into the fuselage to dry the cut seaweed and at the same time, alpha-cold seaweed flake form. To manufacture.

This rotary drying operation was repeated to dry up to 7% by weight of moisture to prepare alpha-cold seaweed flakes.

Example 2

Raw and salted seaweed, washing, dehydration, and fine cutting as in Example 1, put the cut seaweed in a container of a predetermined amount in a steam cooker and alpha-ized for about 3 minutes at a steam temperature of 96 ℃.

The alpha-ized wakame seaweed is cooled by a cooling fan and the cooled alpha-waka wakame is first dried in a belt dryer to a temperature of 70-90 ° C. to 50% by weight of moisture.

Thereafter, the secondary drying and alpha-cold seaweed flakes were prepared in the same manner as in Example 1 to prepare alpha-cold seaweed flakes.

Example 3

Alpha-wound seaweed flakes were prepared in the same manner as in Example 2 but with alpha-ification at a steam temperature of 80 ° C. for about 4-5 minutes.

Example 4

Raw and salted seaweed, washing, dehydration, and fine cutting are carried out as in Example 1, and the cut seaweed is alpha-ized for 3 minutes in water at a temperature of 90 ℃ and then quenched in cold water. The quenched alpha-wakaed seaweed was naturally dehydrated and dried to prepare alpha-cold wakame flakes in the same manner as in Example 1.

Claims (4)

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 cut seaweed is continuously cut to about 10-15mm, and the cut seaweed is alpha-laden at the same time by applying hot air at the initial temperature of 120-150 ℃, and the semi-dried seaweed is kept at about 70-90 ℃ temperature up to 7% by weight of moisture. A method for producing alpha-wrapped seaweed flakes, characterized in that the second complete drying and folding the rounded shape to produce alpha-wrapped seaweed flakes. The method according to claim 1, wherein the cut seaweed is alpha-ized with steam at 80-100 ° C. for 1-5 minutes and then firstly dried to 50% by weight of moisture at a temperature of 70-90 ° C. in a heated flow air of the dryer. Characterized in that the method for producing alpha-wound seaweed flakes. The method for preparing alpha-cold seaweed flakes according to claim 1 or 2, wherein the cut seaweed is alpha-ized for 1-5 minutes in water at 80-100 ° C. The method for preparing alpha-wound seaweed flakes according to claim 1 or 2, wherein the water of the alpha-ized wakame seaweed is semi-dried by dividing twice into 50 wt%.

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