KR960009712B1 - Processing method of brown seaweed jelly - Google Patents

Abstract

The method of brown seaweed (I) jelly (II) consists for (1) blanching (I), (2) crushing and filtering with 30 mesh size screen, (3) boiling at 90-100 degree.C, (4) pressing with 100 mesh size screen to get extract of (I), (5) adding sugar at 4:6-6:4 ratio and citrate, (6) condensing to Brix 65, (7) shaping at 3-4 degree.C. The product (II) maintains algin, inorganics and vitamin without loss.

Description

Manufacturing method of seaweed jelly

The accompanying drawings are manufacturing process drawings of the present invention.

The present invention relates to a manufacturing method of seaweed jelly characterized in that the extraction and filtering of algin, the active ingredient of seaweed as much as possible, adding sugar and heating, more specifically, boiled raw seaweed (blanching), washing and desalting pulp ( pulper), filtered to 30 mesh or less, and then hot water extraction with stirring and heating to obtain seaweed extract, followed by compression filtration to 100 mesh or less, and then adjusted to acidic by adding citric acid and sugar to 65 brix (Brix) The present invention relates to a method for preparing seaweed jelly, characterized in that the concentrate is heated and concentrated to form a concentrate.

Seaweed, an alkaline plant, is a valuable seafood and contains a large amount of various amino acids, vitamins, especially inorganic salts. It is not only valuable as a food, but also contains calcium, which is suitable as a source of nutrients for mothers before and after delivery. Is used as various material improvers and stabilizers.

Since the technology of seaweed farming method has become more common since the mid-1970s, seaweed production has increased sharply, and salted seaweed has been developed since 1985, and the demand has been increasing year by year, but the demand is far below production. .

Conventionally, drying and salting dehydration methods have been used to increase the preservation of seaweed, but this is merely a raw material processing method, and the development of a method of processing seaweed into a high value-added product is required.

In the processing of seaweed by the conventional method, a simple crushing of seaweed and then mixing and drying glycerin, mannitol and the like to prepare seaweed laver (Korean Patent Publication No. 86-3796), powdered cheese mixed with dried seaweed Manufacturing method of dry cheese seaweed (Domestic Patent Publication No. 87-6854), food processing based on the powdered seaweed, which makes dried products by powdering seaweed and adding unsweetened powder and vitamin (processing method) 80-83), but these are simply processed seaweed and mixed with ingredients, and seaweed production method characterized by mixing seaweed extract and fish meat (Korean Patent Publication No. 75-427) had a very low use yield for the active ingredient in seaweed.

Therefore, the present inventors extract algin, which is an active ingredient of seaweed, to the maximum and at the same time extract a large amount of nutrients, that is, minerals and vitamins in seaweed, and then add acid to gel algin and add sugar, so that the unique color of seaweed The present invention has been developed to remove the disadvantages of the above-described methods by developing a manufacturing method of seaweed jelly rich in nutrition and rich in flavor.

The present invention is described in more detail by process as follows.

First fixation; Extraction process

The raw seaweed was added to 95 ~ 100 ℃ water for 2-3 minutes and then drained.Then, water was poured 2-3 times while the raw seaweed was immersed in water and stirred, desalted and supported by a porous plastic body to dehydrate naturally. After pulverizing the raw seaweed by using a pulper (pulper) to make a state almost like porridge, filtered through a 30 mesh sieve, and then added to the filtrate by adding 0.02%, 1 times the alkali salt and water to the seaweed mass, respectively And hot water extraction by stirring and heating at 50-100rpm for about 30 minutes-1 hour at 90-100 ℃ and filtered through 100 mesh sieve to remove the wakame granules with large particles to obtain a seaweed extract.

2nd process; Jelly Molding Process

Add citric acid to the seaweed extract to adjust the pH to about 4, add sugar so that the ratio of seaweed extract and sugar is 40: 60-60: 40, and then heat-concentrate until the sugar content becomes 65 brix at atmospheric pressure. The concentrate was poured into a mold and cooled in a 3-4 ° C. refrigerator to prepare seaweed jelly having a unique color and taste of seaweed.

The components of the seaweed extract prepared in the first step are shown in Table 1 and Table 2 compared with the raw seaweed.

TABLE 1

General ingredient comparison table

* Ratio on dry basis

TABLE 2

Comparison table of minerals and vitamins

As can be seen from the description of Table 1 and Table 2, the seaweed extract according to the method of the present invention was extracted with little change in constituents but little loss of nutrients compared to the raw seaweed, and the significantly reduced crude fiber content was compressed filtration. This indicates that almost all of the fibers that were difficult to extract when removed were removed.

In addition, in order to measure the jelly-forming properties of wakame extract, the wakame seaweed was chopped with a mixer, hot water extraction and the filtered extract as a control to compare the seaweed extract of the present invention with color tack and viscosity, the results are shown in Table 3. It was.

TABLE 3

Color and viscosity comparison table

* Viscosity measurement is taken at room temperature by taking 2 ml of each sample

As can be seen from the description of Table 3, the control group is a hot water extraction in the state of almost no collapse of the algae, Algin, which is the main viscous material contained in the seaweed is hardly eluted, whereas the seaweed extract of the present invention is the main viscosity Algin, which is a large amount of eluted substance, was highly viscous and blanching, so it retained the green color of seaweed in comparison with the control.

The present invention is explained in more detail in the following examples.

Example 1

Blanched 1 Kg of fresh seaweed in water at 100 ° C for 2 minutes, blanched, washed, washed and desalted three times with 3 times of water, dehydrated in a porous plastic sieve for 20 minutes, and then transferred to pulper. Crushed and filtered through a 30 mesh sieve. At this time, about 90% of wakame seaweed was filtered, the weight of the filtered wakame seaweed was about 1.2Kg.

1.2Kg of water, which is 1 times the weight of seaweed, is poured into the filtrate, and 0.24g of sodium chloride corresponding to 0.02% of the weight of seaweed is added for easy extraction, and the mixture is stirred and heated at 100 rpm for about 30 minutes at a temperature of 100 ° C. After disintegrating and dissolving, the resultant was filtered through compression of 100 mesh sieve to obtain a soft and soft seaweed extract with almost 95% passability. After adding citric acid to the seaweed extract to adjust the pH to about 4, sugar was added so that the ratio of seaweed extract and sugar was 40:60, and the mixture was heated and concentrated under stirring at a speed of 100 rpm at a temperature of 100 ° C to obtain a sugar content of 65. When the briquettes were concentrated, the concentrate was stopped and the concentrate was poured into a preformed mold and cooled to 3 ° C. in a large refrigerator to obtain a variety of seaweed jelly products containing rich amounts of minerals and vitamins and having a unique color and taste of seaweed.

Seaweed jelly products of the present invention and products purchased on the market were compared by using a rheometer in the compression test by comparing the jelly strength and the results are shown in Table 4.

TABLE 4

Jelly Strength Comparison by Compression Test

* Commercial products are fruit jelly.

Examples 2 and 3

Stirring speed was set at 50 rpm and the ratio of wakame extract and sugar was 50:50 in Example 2 and 60:40 in Example 3, except that Seaweed jelly was obtained in the same manner as in Example 1, and then the strength was increased. It measured and described in Table 5.

TABLE 5

Claims (1)

Blanching raw seaweed, washing with water, desalting, crushing into pulpers, filtering with a sieve of 30 mesh or less, stirring with 50-100rpm, 90-100 ℃, heating and extracting hot water, and filtration with compressed sieve of 100 mesh or less To obtain seaweed extract, add citric acid to the seaweed extract, adjust the acidity, and add sugar to the ratio of seaweed extract to 40: 60-60: 40, and heat and concentrate until the sugar content reaches 65 Brix. After that, the concentrate is poured into a mold, and then cooled at a temperature of 3-4 ° C. in a refrigerator to form a seaweed jelly.

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