KR940000329B1 - Method of processing seaweed - Google Patents
Method of processing seaweed Download PDFInfo
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- KR940000329B1 KR940000329B1 KR1019910009692A KR910009692A KR940000329B1 KR 940000329 B1 KR940000329 B1 KR 940000329B1 KR 1019910009692 A KR1019910009692 A KR 1019910009692A KR 910009692 A KR910009692 A KR 910009692A KR 940000329 B1 KR940000329 B1 KR 940000329B1
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- South Korea
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- seaweed
- seaweeds
- calcium ion
- minutes
- vinegar
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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
- A23L17/60—Edible seaweed
Abstract
Description
본 발명은 실질적으로 해초류만으로 이루어지는 성형식품의 가공방법에 관한 것이다.The present invention relates to a processing method of a molded food consisting substantially of seaweeds.
해초류는 옛부터 식품으로서 사용되어 왔다.Seaweeds have been used as food since ancient times.
그리고 풍미, 영양의 면에 있어서 가치있는 식품이라는 사실이 잘 알려져 있다. 그러나, 그 사용법에 있어서는, 생 해초류를 그대로 식초와 식용유에 찍어서 먹는다든가, 된장국이나 국물종류에 넣어 먹는다든가, 또는 말려서 굽든가, 부셔서 가루로 만들어 풍미식품으로 밥에 넣어 먹든가, 그렇지 않으면 적당한 양념을 해서 익혀 먹었다.And it is well known that it is a valuable food in terms of flavor and nutrition. However, in its usage, raw seaweeds are eaten with vinegar and cooking oil as they are, eaten in miso soup or broth, or dried and baked, crushed into powder and eaten as a flavored food, or otherwise seasoned. Cooked and eaten.
그러나, 이와같은 방법들로써는 해초류의 섭취량이 충분치 못하기 때문에 해초류가 갖는 영양등의 면으로 보아 해초류자체를 가공해서 식품으로 하기 위한 시도가 요구되었다. 그러나, 해초류자체를 고형화시키기가 곤란하기 때문에, 다른 가공식품에 첨가시켜 사용하는 가공방법으로서, 예를들면, 해초가 첨가된 국수종류, 해초가 첨가된 부꾸미 등이 있을분이다. 그중, 해초자체를 성형가공 식품으로 만들기 위해, 일본국 특개소 61-92553호 공보에 기재된 바와같이, 해초류에 조미료와 식초를 가하여 PH를 산성으로 만들고, 여기에 팽창제를 가하여 가열교반하고 해초를 용해시키며, 여기에 또 응고제를 가하여 고화시켜 고형으로 만드는 해초류 처리방법이 발표되었다. 해초자체를 성형가공 식품으로 만들기 위한 가공법에 있어서, 상기 종래의 방법에 있어서는 팽창제, 응고제 등의 화학약품을 사용하기 때문에 식품으로서의 안전성이 손상 될뿐만 아니라 풍미의 면에 있어서도 뒤지는 결점이 있다.However, since the intake of seaweeds is not enough by these methods, an attempt to process the seaweeds themselves into foods in view of the nutrition and the like of seaweeds has been required. However, since it is difficult to solidify the seaweeds themselves, for example, there are some types of noodles that are added to other processed foods, such as noodle type with seaweed, butch butt with seaweed. Among them, in order to make the seaweed itself into a molded processed food, as described in Japanese Patent Application Laid-Open No. 61-92553, seasoning and vinegar are added to the seaweed to make the pH acidic, and by adding a swelling agent to heat stirring to dissolve the seaweed. In addition, a method of treating seaweeds was added to solidify by adding a coagulant. In the processing method for making the seaweed itself into a molded food, in the conventional method, since chemicals such as an expanding agent and a coagulant are used, not only the safety as a food is impaired but also a flaw in terms of flavor.
본 발명은 해초류를 실질적으로 자유성형시킨 해초류의 가공식품을 얻는 방법을 제공하는데 그 목적이 있다.It is an object of the present invention to provide a method for obtaining a processed food of seaweeds which is substantially free-formed seaweeds.
본 발명자는 위 과제를 해결하기 위하여 연구한 결과, 해초류를 단백질 분해효소로 처리한 다음 동물의 뼈, 조개류의 껍질, 산호, 달걀껍질에서 뽑은 칼슘이온 용액으로 응고시킴으로써 이 과제를 해결하였다.The present inventors have solved this problem by treating seaweeds with proteolytic enzymes and coagulating them with calcium ion solutions extracted from animal bones, shells of shellfish, corals, and egg shells.
본 발명은, 해초류를 단백질 분해효소로 처리한 다음 동물의 뼈, 조개류의 껍질, 산호, 달걀껍질에서 뽑은 칼슘이온 용액으로 응고시키는 것을 특징으로 한 해초류의 가공방법이다.The present invention is a method for processing seaweed, characterized in that the seaweed is treated with proteolytic enzymes and then solidified with calcium ion solution extracted from animal bones, shells of shellfish, corals, and egg shells.
본 발명에서 사용하는 해초류는, 울바레스(Ulvales), 다시마, 시린드로캅사세(Cylindro Capsaceae), 미역, 주름대망, 큰실말, 파래, 녹미채, 단김, 청각채(톳), 갈라크탄(galactan), 우뭇가사리, 해인초, 지네김, 강리, 모자반, 클라도포라레스(Cladophorales) 등이고 이들의 해초류를 생으로나, 반숙, 건조분말 등의 상태로 사용한다.Seaweeds used in the present invention, Ulvales (Ulvales), kelp, Cylindro Capsaceae, seaweed, wrinkle expectancy, large silk, green seaweed, green seaweed, sweet seaweed, auditory herb, galactan , Wood starfish, haeincho, centipede laver, gangli, mochaban, Cladophorales, etc. These seaweeds are used in raw, semi-soft, dry powder and the like.
본 발명의 가공방법은, 위 해초류를 분말상태로 해서 물에 침지시킨다.In the processing method of the present invention, the seaweeds are immersed in water in a powder state.
이 경우 분쇄기 등으로 균일한 페이스트 상태로 만들면, 다온의 효소처리에 가장 적당한 형태가 된다. 효소처리는 단백질분해 효소를 사용해서 해초류성분의 단백질을 분해시키는 과정이다. 여기에 사용되는 단백질분해 효소는 일반적인 프로테아제(protease), 파파인(papain), 펩신(pepsin), 트립신(trypsin), 키모트립신(chymotrypsin), 레닌(renin), 곰팡이프로테아제, 세균프로테아제, 브로멜라인(bromelain), 후이신 등이 사용된다.In this case, when the paste is made into a uniform paste state, it becomes the most suitable form for the enzyme treatment of multi-temperature. Enzyme treatment is a process of decomposing proteins of seaweed components using proteolytic enzymes. Proteolytic enzymes used here include general protease, papain, pepsin, trypsin, chymotrypsin, renin, fungal protease, bacterial protease, and bromelain ( bromelain), leucine and the like.
이 효소분해처리는, 해초류의 수침지물(水浸漬物)에 단백질분해 효소를 해초침지물에 대해 1%∼3%(중량)의 파파인 또는 레닌을 첨가시켜 30∼65℃로 유지하면서 10∼40분 교반하고 적정시간으로는 30분 동안 처리한다.This enzymatic digestion treatment is carried out by adding proteolytic enzymes to 1% to 3% (weight) of papain or lenin to seaweed immersions, and maintaining them at 30 to 65 ° C while maintaining them at 30 to 65 ° C. Stir for minutes and treat for 30 minutes with titration time.
이상과 같이 처리한 해초류를 80℃∼110℃로 가열해서 효소처리를 완결시킨다.The seaweeds treated as above are heated to 80 ° C to 110 ° C to complete the enzyme treatment.
이상과 같이 처리한 해초는, 동물의 뼈, 조개껍질, 산호, 달걀껍질 등에서 뽑아낸 칼슘이온 용액을 사용하여 응고시키고 소정의 형상으로 만든다. 이 응고공정을 목적으로 하는 해초식품의 형상에 따라 적절한 방법이 적용된다.The seaweed treated as above is coagulated using a calcium ion solution extracted from animal bones, shells, corals, egg shells, and the like to form a predetermined shape. The appropriate method is applied according to the shape of the seaweed food for the purpose of this coagulation process.
예를들면, 효소처리한 해초에 압력을 가하여 선상(線狀)으로 만들어 해초국수로 하든가, 판상(板狀)으로 밀어내서 해초판으로 만드는 등 해초식품의 다양화를 이룰 수 있다.For example, diversification of seaweed foods can be achieved by applying pressure to the enzymatically treated seaweed to make it into a line, making it into seaweed noodles, or pushing it out into a plate to make it into a seaweed plate.
본 발명에 사용하는 동물의 뼈, 조개껍질, 산호, 달걀껍질에서 뽑아낸 칼슘이온 용액은, 상기 칼슘원료를 식초에 넣고 24시간 정보 침지시킨 다음 침전, 부유고형물을 여과시킨 칼슘이온 용액이다.The calcium ion solution extracted from the bones, shells, corals and eggshells of the animals used in the present invention is a calcium ion solution in which the calcium raw material is added to vinegar and immersed for 24 hours and then precipitated and suspended solids are filtered.
또, 본 발명의 가공방법에 있어서, 각 공정중에 적당한 조미료, 식품 등을 첨가시켜도 좋다.Moreover, in the processing method of this invention, you may add a suitable seasoning, food, etc. in each process.
다음으로 본 발명의 실시예에 따라 좀 더 구체적으로 설명하나, 본 발명을 한정시키는 것은 아니다Next, the present invention will be described in more detail, but the present invention is not limited thereto.
[실시예 1]Example 1
건조시킨 다시마 1kg을 물에 침지시키고, 24시간 후에 물과 미역을 분쇄기로 페이스트 상태로 만든 다음, 용기에 담고 레닌 또는 파파인을 첨가시키고, 교반한다. 다음에는 온도를 30∼65℃로 유지하면서 10∼40분간 교반하고, 80∼110℃로 30분간 가열한다. 이렇게 해서 얻어진 처리물을 직경 1mm의 원형구경을 갖고 있는 펌프로, 달걀껍질 분말을 식초에 첨가시킨 칼슘이온 용액중에 압출하고 30∼45초 후에 국수형태의 해초성형물을 얻었다.1 kg of dried kelp is immersed in water, and after 24 hours, water and seaweed are paste-pasted into a grinder, and then placed in a container and added with renin or papain and stirred. Next, stirring is carried out for 10 to 40 minutes while maintaining the temperature at 30 to 65 ° C, and heated to 80 to 110 ° C for 30 minutes. The treated material thus obtained was extruded into a calcium ion solution in which eggshell powder was added to vinegar using a pump having a circular diameter of 1 mm in diameter, and 30 to 45 seconds later, noodle-shaped seaweed molded product was obtained.
[실시예 2]Example 2
생미역 1kg에 3ℓ의 물을 가하여 분쇄기로 페이스트 상태로 만든 다음 레닌 또는 파파인을 1%∼3%(중량) 첨가하고, 교반한 다음, 다시 40∼60℃로 40분간 교반하고. 80∼110℃에서 30분간 가열하여 얻어진 처리물을, 가로 5cm 세로 1mm의 구경을 갖고 있는 펌프로, 달걀껍질의 분말을 식초에 첨가시킨 칼슘이온 용액중에 압출하여 30∼45초 후에 판형상의 해초성형물을 얻었다.To 1 kg of fresh seaweed, 3 liters of water was added to form a paste by a grinder, and then 1% to 3% (by weight) of renin or papain was added, stirred, and then stirred at 40 to 60 ° C for 40 minutes. A processed product obtained by heating at 80 to 110 ° C. for 30 minutes is extruded into a calcium ion solution in which egg shell powder is added to vinegar by a pump having a diameter of 5 cm and a length of 1 mm, and then plate-shaped seaweed molded product is 30 to 45 seconds later. Got.
본 발명은 해초류를 실질적인 주체로 하는 가공식품으로서 그 제조방법이 안전하고, 또 영양분을 강화시킨 제품의 적용을 다양화시킨 해초류의 가공방법으로, 실용상에 있어서 가장 유용한 발명이다.BACKGROUND OF THE INVENTION The present invention is a processed food product containing seaweeds as a substantial subject, and is a method of processing seaweeds in which the production method is safe and diversified in application of nutrient-enhanced products.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019910009692A KR940000329B1 (en) | 1991-06-12 | 1991-06-12 | Method of processing seaweed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019910009692A KR940000329B1 (en) | 1991-06-12 | 1991-06-12 | Method of processing seaweed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR930000041A KR930000041A (en) | 1993-01-15 |
| KR940000329B1 true KR940000329B1 (en) | 1994-01-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019910009692A KR940000329B1 (en) | 1991-06-12 | 1991-06-12 | Method of processing seaweed |
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| Country | Link |
|---|---|
| KR (1) | KR940000329B1 (en) |
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1991
- 1991-06-12 KR KR1019910009692A patent/KR940000329B1/en not_active IP Right Cessation
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| Publication number | Publication date |
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| KR930000041A (en) | 1993-01-15 |
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