1270349 九、發明說明： 【發明所屬之技術領域】 本發明是有關於-種;令凌脫水再加工》，特別是指一 種用於海帶加工品的冷凍脫水再加工法。 【先前技術】 享有「健身美容聖品」美稱的海帶，又稱作昆布，營 養價值相當高，除了含有蛋白質、甘露醇、尼克酸、粗纖 維、，膠質體、維生素、岩藻多醣等營養成份外，尤其具有 田Γ7的3蛾里。其中’所富含蛾質對於甲狀腺腫大、慢 絲管炎、哮喘、冠心病...等病症有相當好的療效；含量豐 :的甘露醇，能有效治療急性力能㈣、腦水腫、急性 :先眼..等病症;岩藻多醋能降低膽固醇，並防治心血管疾 二還有抗癌、促進生理機能運作、滋潤皮膚、養 顏吴谷與抗老等食效。 除了新鮮的原生海帶可供g 士 為原料加工卢…： 外’通常會以新鮮海帶 ^卫處理成為商品’以維持海帶的鮮美風味並延長 '、子貝未期限。而加工處理後 、、主、金册t ^ 〇口化埤帶種類大致有鴎 ，海讀乾料海帶（包含鹽乾海帶有: 場上尤以鹽潰海帶居多。 ^兩種）兩種，市1270349 IX. Description of the invention: [Technical field to which the invention pertains] The present invention relates to a species; dehydration and reprocessing of Lingling, and particularly to a method of chilling dehydration and reprocessing for processed articles of kelp. [Prior Art] The kelp, also known as kelp, which is known as the "sports beauty sacred product", has a high nutritional value, in addition to protein, mannitol, niacin, crude fiber, colloid, vitamin, fucoidan and other nutrients. In addition, especially with the 3 moths of the Γ7. Among them, 'rich moths have a good effect on goiter, slow bronchitis, asthma, coronary heart disease, etc.; mannitol, which is rich in content, can effectively treat acute energy (4), cerebral edema, Acute: first eye.. and other diseases; fucoid vinegar can lower cholesterol, and prevent cardiovascular diseases. Second, there are anti-cancer, promote physiological functions, moisturize the skin, nourish the skin and anti-aging and other food effects. In addition to the fresh native kelp, it can be used as a raw material for processing...: The outside is usually treated with fresh kelp and treated as a product to maintain the delicious flavor of kelp and extend it. After the processing, the main, gold book t ^ 〇口化埤 belt type is roughly flawed, sea reading dry material kelp (including salt dry sea with: on the field especially salt kelp mostly. ^ two) two, city
以鹽潰海帶產品來說， B 烫煮、国、、奮#、田入甘 疋於產地將新鮮海帶經由 “，、撤，貝、低溫冷藏等過程加工而為泉此 海帶加工成品，再進入運儲通路鎖销^狀或絲狀 售地再作泡蓉以脫水去鹽、泡驗以去二=地’後於銷 項加工程序，始能成為鹽潰海 ”低溫冷藏等多 貝“成品而進入販售通路中以 1270349 供消費者處理利用。而鹽潰海帶產品之所以擁有較高的市 場接受度，主要是因相對具有口感較佳、食用與保存便利 性較好’與營養成分保存效果較完整等特點。然而，_潰 海帶產品於保鮮加工處理與運儲上，卻附帶衍生有下列門 題： 1 ·保鮮處理成本高： 因鹽潰海帶之含鹽量高，易顯現出較高的結凍困難In the case of salt-killed kelp products, B boiled, Guo,, Fen #, Tian Jin Gan in the production area, the fresh kelp is processed through the process of “,, withdrawal, shellfish, low-temperature refrigeration, etc. The storage passage lock pin ^ shape or wire-like land for sale and then use as a dehydration to remove salt, bubble test to go to the second = ground 'after the production process, can become a salt-cold sea" low-temperature refrigerated and other shellfish "finished products Into the sales channel to 1270349 for consumer treatment and utilization. The reason why salt kelp products have higher market acceptance, mainly because of the relatively good taste, good convenience of eating and storage 'with nutrient preservation The effect is relatively complete, etc. However, the _ kelp products in the processing and storage of fresh-keeping processing, but with the following problems: 1 · high cost of preservation processing: due to the high salt content of salt kelp, easy to show High freezing difficulty
度，勢必得祕較高的冷;東儲藏成本，致使整體於保鮮 處理成本高。 ' 2.包裝運送成本高： 於產地所加工處理成的鹽潰海帶半成品，於含水旦 與含鹽3：上皆相當高，且包# ^ 且匕裝體積大’致使包裝運送成 士杈冋，特別疋予以從產地外銷至銷售地時，所•付出 南額進口關稅值亦為不容小親的負擔。 而、 【發明内容】 ° v 7你攸伢一種能讓經酪、、主 海帶營養價值與口咸接I n 表、、工醃視過之 α如外、有效輕量化、保存更 且保存期限增長之用;^册 馮易 的冷核水再加工法。 是依二 用於海帶加工品的冷;東脫水再加工法， 匕3 '包礬步驟、-冷凍步驟、一解凍脫 -除水步驟，以及_凌赫“ ％ $東脫水步驟、 原加工地而未進人運行^該泡礬步驟中，將位在 特性。於該冷滚步驟中，丄出’亚此抑制熟化且強化抗束 讓經由泡礬處理的海帶加工品迅 1270349 、、；東。於該解凍脫水步驟中， 並進行解、#你甘 Μ已結束的海帶加工品， 水步驟中，對 刀再排出。於該除 該滚藏牛驟 品進行表面除水去鹽。於 東臧乂驟，經充分脫水去鹽後的海帶再加 、 包裝，並予以凍結儲藏。 口口 ρ可進行 本發明之功效在於預先將海帶加工品（可 狀或絲狀海帶者）浸泡於礬 罐 、、告 ^進仃快速冷康與解;東以再充分排出水分與鹽分，再以脫 =將所排^分與好脫除，即可進行包裝並冷;東貯藏。 猎:有效輕量化與減積化，包裝運送成本大為降低，且營 養價值高、π感好、食用便利性佳、保存簡易且保存期= 長。 【實施方式】 有關本發明之前述及其他技術内容、特點與功效，在 以下配合參考圖式之一個較佳實施例的詳細說明中，將可 清楚的呈現。 參閱圖1與圖2，本發明用於海帶加工品的冷珠脫水再 加工法的該較佳實施例，是取絲狀鹽潰海帶加工品以依序 包含一泡礬步驟1、一冷凍步驟2、一解凍脫水步驟3、一 除水步驟4、一再冷凍-解凍脫水_除水步驟5，以及一凍藏 步驟6。當然，本實施例中也可取用卷狀或絲狀鹽潰海帶加 工品’或疋乾料海帶加工品以再作冷凍脫水加工。 於该泡礬步驟1中，取四百公斤重的鹽潰海帶加工品 ，浸泡入承裝有重量百分濃度約3·85%礬水（是由四十公斤 1270349 明象粉與—嘴水液混合調配而成）的水池中，浸泡時間約三〜 四=，讓鹽潰海帶加工品中的鹽分隨水排出，並能 ==且強化其抗康特性，同時完整保存營養成分 准持海f鮮度、提高口感與延長保質期。 接著，依序進行該冷好驟2、解找水步驟3與除水 =’即為第-週期的鹽分與水分去除作業。於該冷床步 =〜中，將經上述泡蓉步驟1的鹽潰海帶加工品置放於_15 八東庫中進行約十小時的冷;東作業，讓海帶所含水 亚抑制其吸水特性。再於該解康脫水步驟3中，取 二的鹽潰海帶加工品，並浸泡於水中進行約十五分 =的解束，使得殘存於海帶組織中的鹽分與水分再排出。 =於該除水步驟4中，將已解;東之鹽潰海帶加工品自水中 ^起保並置人^式脫水機中進行約—分鐘的表面除水作 業，便可將海帶表面所殘留水分與鹽份一併脫除。至此便 =體重的鹽分與水分去除作業，此時，鹽潰海帶加 工口口正體重置約為二百公斤。 持㈣，讓經上述除水步驟4處理後的鹽潰海帶加工 扣進行該再料_解核水_除水㈣5，㈣帛二週期之強 化性鹽分與水W除作業。主要予以重新置m_25t： 冷康庫中進行約五小時的冷;東，之後取出並泡水解;東約十 2鐘’待確認解束完成後再予以置入離心式除水機中脫 水、力三十秒鐘，便完成第二週期的鹽分與水分去除作業， :完^海帶再加工品’此時海帶再加工品整體重量即約為 百公斤重’ ^見更顯著的脫水去鹽成效。 1270349 口 >閱一圖3 ’冑上述冷凍乾燥加工製成的絲狀海帶再加工 扣（如右7F者）與原本的—般絲狀鹽潰海帶加工品（如左示者） 予以比較’絲狀海帶再加工品確實呈現出較乾燥且體積較 為緊實的效果。 取後，於該;東藏步驟6中，將經充分脫水去鹽後的海 帶再加工品進行包裝，並於]代下;東結健藏備用。 因此，該用於海帶加工品的冷束脫水再加工法，確 能發揮下列功效： 、 1.輕里化成效高達75% ，有效降低包裝運送成本： _原先四百公斤重的鹽潰海帶，於經由去鹽分程序與 二週期的冷n東·脫水程序等加卫處理過程後成為僅 有約-百公斤重，明顯可去除約75%的水分與鹽分，整 體脫水去鹽成效佳而能有效輕量化與減積化，於包裝二 運送上更為簡易，可有效降低後續之包裝與運送成:，、 特別是於自產地外銷至鎖售地時，能大為節省進口關稅 成本，有效改善一般鹽潰海帶產品因質重體積大以致 包裝運送成本與進口關稅高的問題。 2·冷凍保存簡易且保質期限長·· 相較於-般鹽潰海帶產品，經冷;東脫水加工處理後 的海帶再加工成品具有約75%的顯著脫水去鹽成效，因 含鹽量明㈣低’能大為提升結;東效率，於冷滚儲藏上 ，易且成本低，有效改善一般鹽漬海帶產品因含鹽 罝尚，以致結凍不易而冷凍儲藏成本高的問題。再者， 經冷凍脫水加工處理後的海帶再加工成品於含水量亦明 1270349 顯縮減，使得所含營養成分得以更完整保存其中，且保 質期限更為增長。 μ 3.食用便利性與口感更佳：Degree, it is bound to get a higher cold; East storage costs, resulting in high overall cost of preservation. ' 2. High packaging and packaging cost: The salt-killed kelp semi-finished product processed at the place of origin is quite high in both water-containing and salt-containing 3: and the package # ^ and the large volume of the package makes the package transported into a gentry. In particular, when exporting from the place of origin to the place of sale, the value of the import tariff on the south is also a burden that cannot be reduced. However, [Summary of the Invention] ° v 7 You can make the yoghurt, the main kelp nutritious value and the salty connection I n table, the work is salted as the α, the effective weight reduction, preservation and shelf life The use of growth; ^ Feng Yi's cold nuclear water reprocessing method. It is used for cold processing of kelp processed products; East dewatering and reprocessing method, 匕3 'packaging step, - freezing step, one thawing de-water removal step, and _ Linghe "% $ East dehydration step, original processing place In the step of the foaming process, it will be in the characteristic. In the cold rolling step, the kelp processed product which is treated by the foaming process is suppressed, and the anti-beam is strengthened. 1270349, In the thawing and dehydrating step, and the solution, the kelp processed product that you have finished with Ganzi, and the water step, the knife is discharged again. In addition to the rolling of the cattle, the surface is dewatered and desalted. In the first step, the kelp which has been fully dehydrated and salted is further added, packaged, and frozen and stored. The effect of the present invention is that the kelp processed product (the kelp or the silky kelp) is previously immersed in the crucible can. , 告 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 仃 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东 东With reduced accumulation, packaging and shipping costs are greatly reduced, and nutritional value Good π feeling, good convenience of eating, easy to store and long shelf life = long. [Embodiment] The foregoing and other technical contents, features and effects of the present invention are described in detail below with reference to a preferred embodiment of the drawings. In the description, it will be clearly shown. Referring to FIG. 1 and FIG. 2, the preferred embodiment of the cold bead dehydration reprocessing method for the kelp processed product of the present invention is to take the processed product of the filamentous salt kelp in order. a foaming step 1, a freezing step 2, a thawing dehydration step 3, a water removal step 4, a re-freezing-thawing dehydration_water removal step 5, and a freezing step 6. Of course, it is also usable in this embodiment. Rolled or filamentous salt-killed kelp processed product 'or dry kelp processed product for further lyophilization and dehydration processing. In the foaming step 1, take 400 kilograms of salt-killed kelp processed product, soaked into the bearing The weight percentage is about 3.85% water (which is made up of 40 kilograms of 1270349 bright powder mixed with mouth water). The soaking time is about three to four =, let the salt break the kelp processed products. The salt is discharged with water and can be == and strengthened Anti-kang characteristics, while maintaining nutrients intact to maintain the freshness of the sea, improve the taste and extend the shelf life. Next, the cold step 2, the solution to the water step 3 and the removal of water = 'that is the first cycle of salt and Moisture removal operation. In the cold bed step = ~, the salt kelp processed product of the above-mentioned foaming step 1 is placed in the _15 Badongku for about ten hours of cold; the east operation allows the kelp to contain water. Sub-suppresses its water absorption characteristics. In the dehydration step 3, two salt-killed kelp processed products are taken and immersed in water for about 15 minutes = deconstruction, so that the salt and moisture remaining in the kelp tissue Discharge. = In the water removal step 4, the solution will be solved; the East salt kelp processed product will be placed in the water and the surface dewatering machine for about -minute surface dewatering operation, and the kelp surface can be removed. The residual moisture is removed together with the salt. At this point, the weight of the salt and water removal operations, at this time, the salt kelp processing mouth is about 200 kilograms. Holding (4), let the salt kelp processed by the above-mentioned water removal step 4 be processed to carry out the re-material _ cleavage water _ water removal (4) 5, (4) 强 two cycles of enhanced salt and water W removal operations. Mainly re-set m_25t: about five hours of cold in the cold-cold warehouse; east, then take out and bubble hydrolysis; about ten or two hours in the east 'to be confirmed after the completion of the de-bundling, then put into the centrifugal dewatering machine for dehydration, force After 30 seconds, the salt and water removal operations in the second cycle are completed. : Finished kelp reprocessed product 'At this time, the overall weight of the kelp reprocessed product is about 100 kilograms' ^ See more significant dehydration and salt removal effect. 1270349 口> Read a picture 3 '胄The above-mentioned freeze-drying processing of the kelp kelp rework button (such as the right 7F) and the original -like filamentous salt kelp processed products (such as the left) The filamentous kelp reprocessed product does exhibit a relatively dry and compact effect. After taking it, in the Dongzang step 6, the kelp reprocessed product after sufficient dehydration and desalting is packaged, and under the condition of the next generation; Therefore, the cold beam dewatering and reprocessing method for the processed kelp products can effectively achieve the following effects: 1. The effect of lightening is as high as 75%, and the packaging transportation cost is effectively reduced: _ the salt water kelp originally weighing 400 kilograms, After the treatment process by the desalting process and the two-stage cold n-drinking process, it becomes only about -100 kg, which can obviously remove about 75% of water and salt. The overall dehydration and desalting effect is good and effective. Lightweight and dequantified, it is easier to pack in the second shipment, which can effectively reduce the subsequent packaging and delivery:, especially when exporting from the place of production to the sale of land, it can greatly reduce the cost of import tariffs and effectively improve In general, the salt kelp products have a problem of high packaging volume and high import tariffs due to their heavy mass. 2. Freezing and storage is easy and the shelf life is long. · Compared with the salt-dried kelp products, the kelp reprocessed finished product after the east dewatering treatment has about 75% significant dehydration and salt removal effect. (4) Low 'can greatly improve the knot; East efficiency, easy to use and low cost in cold rolling storage, effectively improve the general salted kelp products due to salty stagnation, so that freezing is not easy and the storage cost is high. Furthermore, the processed kelp reprocessed product after lyophilization treatment is also reduced in water content of 1270349, so that the nutrients contained therein can be more completely preserved, and the shelf life is more increased. μ 3. Better convenience and taste:
績如W述，相較於一般鹽潰海帶產品，因經冷凍脫 =加工處理後的海帶再加卫成品於含水量與含鹽量明顯 縮減，所含營養成分能更完整保存而不流失，營養品質 更為堅實’保質期限更延長；且冷滚儲藏能使海帶肉身 維持彈性而食用口感更佳；於食用前處理上能有效簡化 去鹽動作’食用便利性亦更增進。 參閱圖4’是本發明詩海帶加q的冷㈣水再加工 法，另取結狀鹽潰海帶加卫品進行如前述冷找水再加工 程序。而所加工製成的結狀海帶再加工品(如右示者)相較於 原本的-般結狀鹽潰海帶加卫品（如左示者），同樣能呈現出 較乾燥且體積較為緊實的效果。 邺、乃上述，本發明用於海帶加 ρ W 7 /不W尽丹加j 法，利用預先將海帶加卫品浸泡於礬水中以進行脫水去^ ，配合迅速冷H東與脫水等處理而完成海帶再加工; 隨後進行包裝並冷;東貯藏。用以達約…的脫水以 ^審整體能有效輕量化與減積化’於包裝運送成本上: 同時’整體於營養價值更豐富、口感更 用 =更增進、保存更為簡易，且保存期限更加增長二 確貝月b達到本發明之功效目的。 …惟以ί所述者，僅為本發明之較佳實施例M H 此以此限定本發明實施之範圍，即大凡依本發日⑼請:利 10 1270349 範圍及發明說明内容所作之簡單的等效變化與修飾 屬本發明專利涵蓋之範圍内。 ’皆仍 【圖式簡單說明】 圖1是一步驟流程圖，說明本發明用於海帶加工口 冷凍脫水再加工法的一較佳實施例； 、 圖2是該較佳實施利的一流程說明簡圖；以及 έ圖_3是—彩色照片圖，說明該較佳實施例所產製出的 系狀海二再加工品（如右示者）相較於一般絲狀鹽潰海帶加工 品(如左示：)，實有較佳的乾燥化與減積化效果；以及 钍、圖j疋衫色照片圖，說明該較佳實施例所產製出的 。、每▼再加工品（如右示者）相較於一般結狀鹽潰海帶加工 品(如左示者)’實有較佳的乾燥化與減積化效果。 1270349 【主要元件符號說明】 1 泡礬步驟 2 冷凍步驟 3 解凍脫水步驟 4 除水步驟 5 再冷凍-解凍脫水-除水步驟 6 凍藏步驟The performance is as described in W. Compared with the general salt-killed kelp products, the kelp and the salt content after the processing of the kelp after the freezing and de-processing are significantly reduced, the nutrients contained in the product can be more completely preserved without loss. The nutritional quality is more solid's shelf life is longer; and the cold-rolled storage can make the kelp body more elastic and taste better; it can simplify the salt-removing action before consumption, and the convenience of eating is also improved. Referring to Fig. 4', the cold (four) water reprocessing method of the poem kelp plus q of the present invention is carried out, and the knotted salt kelp garnish is further subjected to the cold water reprocessing procedure as described above. The processed knotted kelp reprocessed product (as shown on the right) is also relatively dry and compact compared to the original-like salt-like kelp garnish (as shown on the left). Real effect. In view of the above, the present invention is applied to the kelp plus ρ W 7 / not W dan dan j method, using the kelp Guardian in advance to soak in the sputum water for dehydration, with rapid cold H East and dehydration treatment Finish the kelp reprocessing; then package and cool; store in the east. The dehydration used to reach the ... can effectively reduce the weight and reduce the total 'in the packaging and shipping costs: at the same time' the overall nutritional value is more abundant, the taste is more useful = more enhanced, easier to save, and shelf life More growth, the second b. b. achieves the efficacy of the present invention. The invention is only the preferred embodiment MH of the present invention, so as to limit the scope of the implementation of the present invention, that is, the simpleness of the scope of the present invention (9) please: 10 10270349 and the description of the invention, etc. Modifications and modifications are within the scope of the invention. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a preferred embodiment of the present invention for a kelp processing port freeze-drying reprocessing method; FIG. 2 is a flow chart of the preferred embodiment. Figure 3 is a color photograph showing the processed sea-like reprocessed product (as shown on the right) produced by the preferred embodiment compared to the general filamentous salt-killed kelp processed product ( As shown on the left:), there is a better drying and de-integration effect; and a photograph of the color of the 钍, 疋 疋 ,, illustrating the preferred embodiment produced. Each of the ▼ reworked products (such as the one shown on the right) has better drying and decomposing effects than the general knotted salt kelp processed products (as shown on the left). 1270349 [Key component symbol description] 1 Bubble step 2 Freezing step 3 Thawing and dehydrating step 4 Water removal step 5 Freezing-thawing dehydration-water removal step 6 Freezing step
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