WO2000024271A1

WO2000024271A1 - Sheet-shaped vegetable food and said manufacturing method

Info

Publication number: WO2000024271A1
Application number: PCT/KR1999/000647
Authority: WO
Inventors: Won-Il Cho; Hyuk-Hwa Kim; Kyung-Il Lim; Hyun-Suk Joo; Jae-Kag Lim; Kyung-Lip Kim
Original assignee: Cheil Jedang Corporation
Priority date: 1998-10-28
Filing date: 1999-10-28
Publication date: 2000-05-04
Also published as: AU6371299A

Abstract

The present invention relates to sheet-shaped vegetable food and said manufacturing method, and more particularly to manufacturing method of sheet-shaped vegetable food which is not easily broken, and it is excellent in quality, and it can be mass-produced, and can be used multi-purposely by applying the spraying gel solution process on the surface of the sheet-shaped vegetables using the various vegetables of leafy vegetables, root crops, fruity vegetables and so on as the raw materials. The present invention provides sheet-shaped vegetable food and said manufacturing method which features including the steps of spraying the gel solution on the surface of the sheet-shaped vegetable food with the various vegetables of leafy vegetables, root crops and fruity vegetables as the raw materials. A sheet-shaped vegetable food according to the present invention is not easily broken like laver because of strong binding among vegetable structure, and have the flexible texture, and by the method of present invention the loss of gel constituent is minimized and manufacturing time could be shortened, and even drying by hot air could be done, so there are many favorable effects in viewpoint of quality of product and productivity.

Description

SHEET-SHAPED VEGETABLE FOOD AND SAID MANUFACTURING METHOD

TECHNICAL FIELD

The present invention relates to sheet-shaped vegetable food and said manufacturing method, and more particularly to manufacturing method of sheet- shaped vegetable food which is not easily broken, and it is excellent in quality, and it can be mass-produced, and can be used multi-purposely by applying the spraying gel solution process on the surface of the sheet-shaped vegetables using the various vegetables of leafy vegetables, root crops, fruity vegetables and so on as the raw materials.

BACKGROUND ART

Vegetables have the nutriments like vitamin, minerals, fibers, etc. and the various characteristics like flavors, incenses, colors, etc. So they are eaten as the main food as uncooked, half-cooked or cooked. Recently vegetables are used as the main materials or sub materials of the instant food through the steps of blanching, cooking, sterilizing, freezing, refrigerating and drying. And the demand for instant food increases with the income and the pursuit of the convenience.

But most of the vegetables include a large quantity of pectin which is weak in heat and so the loss of the quality by heat is serious. And the processed foodstuffs like retort, canned food, etc. which include indispensably the high-temperature sterilizing process are less preferred than the cooked food at home or food restaurant. Therefore high-fiber vegetables like onion, radish, and spinach, etc. are little used as the raw materials of the instant food and fruity vegetables and root crops like carrot and potato, etc. are used as the raw materials of the instant food because of less sensitivity to heat. Recently refrigerated or frozen food is diversely manufactured in developed countries to overcome above-mentioned limitations and these refrigerated or frozen food provides a similar feeling to eat, quality, and nutriments of the uncooked food. But these refrigerated or frozen food is less competitive than the normal temperature distributing food in viewpoints of the cost of controlling, distributing and storing, etc.

On the other hand, the processed foodstuffs of the dried vegetables had the competitiveness in storing and convenience, etc., but they have the limit to develop the quality because of the poor physical properties in restoring process except the freeze drying which cost a great deal. As described above, vegetables are the main food, but deterioration of the physical properties and composition is serious in processing, and thus not diversely utilized compared to stocks and fishes. And these problems will not be easily solved without developing the effective non-heating sterilizing method. Considering these points, the sheet-shaped vegetable food which have the strong points in viewpoints of lowered deterioration of the nutriment, convenience, storing, price and quality has been developed, and are manufactured as the shape of laver of the typical processed seaweed by the combination of the process of grinding, shaping, drying and seasoning, etc. A laver, composed of taste by alanine, glycin, sorbitol, etc., is variously cooked as the dried laver, toasted laver and seasoned laver, etc., and eaten in our country and Japanese as the typical dish. So if the various vegetables are produced as the shape of laver, then those could be the new processed foodstuffs. The laver is one of red algae which is composed of unicellular thallus, and a great deal of viscous material like agar and carraginan at cytoplasm and cell membrane does the role of combining among the cut seaweed which is cut during the cutting, dehydrating and drying, etc., and giving the flexibility to make the sheet-shaped food. On the contrary, there's no viscous material in vegetables like a laver, so a sheet-shaped food is not easily formed even though it is shaped and dried like the manufacturing method of laver. Therefore binding technology of the ground vegetables is most important and strong point is imposed on this matter at the present invention.

From 1930s in Japan, manufacturing the sheet-shaped food, made of farm products, stocks and fishes, were tried and related processed food is produced ten years ago or before and several related patent were applied. The applied patents in Japan and our country could be classified as the manufacturing method of the sheet- shaped vegetable food which is mixed with seaweed like laver and brown seaweed, and the manufacturing method of the sheet-shaped vegetable food utilizing gel solution. In addition, there are patents about manufacturing the sheet-shaped food utilizing the sweet potato, manufacturing the sheet-shaped food utilizing wheat flour, combining eatable film with salt or fermented soybean paste, but there's no close relation between present patent and those manufacturing method.

Japan Pat. No. S58-13131 discloses the manufacturing method of the sheet- shaped food comprising the steps of mixing various food, water and non-soluble gel galactomannan, stirring, shaping the flat and drying. Japan Pat. publication No. S57-141254 discloses the manufacturing method of the sheet-shaped food comprising the step of pressing and binding of the eatable film composing of food material, pullulan, guar gum, gelatin and amyiose film. Japan Pat. publication No. S60-30667 discloses the manufacturing method of laver with vegetables comprising the steps of blanching spinach, celery and parsley, etc., grinding, mixing ground vegetables 20 - 60%, ground raw laver 20 - 80% and natural seasonings like soy sauce, sweet liquor, etc. and applying the manufacturing method of laver.

Japan Pat. publication No. S60-149355 discloses the manufacturing method of vegetable sheet comprising the steps of blanching vegetables like spinach, carrot, etc., grinding, mixing with gel solution composing of sodium aiginate, pectin, starch, agar, etc., sticking to net and drying. Japan Pat. publication No. S62-130657 discloses the manufacturing method of sheet-shaped food comprising the steps of mixing the blanched vegetables with carraginan solution, and seasonings like butter, margarin, spice, etc., grinding, heating, packing with packing film, pressing and drying.

Japan Pat. publication No. S63-301758 discloses the manufacturing method of film food comprising the steps of mixing the vegetables, fishes and shells, processed food with mixed solution of konjak gel, carraginan gum, gelatin, locust bean gum, gluten and ground laver solution, heating for paste, forming the film with the paste, drying and pressing.

Japan Pat. publication No. S64-16563 discloses the manufacturing method of sheet-shaped food comprising the steps of grinding flesh of fruit, fruit juice, fishes, shells, stocks with citric acid, ascorbic acid and water, mixing with carraginan, locust bean gum, calcium, potassium salt, sorbitol, sugar, fibers, and spice, heating, shaping, cooling, solidifying, drying with hot air and pressing, etc.

Japan Pat. publication No. H2-16961 discloses the manufacturing method of sheet-shaped food comprising the steps of salting the vegetables with seasoned vinegar or salt, pressing, dehydrating, shaping, drying.

Japan Pat. No. H3-12863 discloses the manufacturing method of sheet- shaped food comprising the steps of drying the vegetables like cabbage, mushroom, spinach and bracken, etc. with hot air as the state of 10 - 25% moisture content, cutting, mixing with pullulan, sugar, powder of starch syrup, heating and pressing.

Japan Pat. No. H3-67666 discloses the manufacturing method of sheet- shaped laver comprising the steps of manufacturing the sheet-shaped vegetables with plums and small leaves, digesting in rapeseed oil composed of powdered cheese and powdered nonfat milk, and bonding laver. Japan Pat. publication No. H3-155765 discloses the manufacturing method of laver with vegetable and said utilized products comprising the steps of manufacturing vegetable sheet utilizing the fiber and starch in vegetables, and sticking to flour cake, flesh of fish and bread, etc. ^'

Japan Pat. No. H5-42907 discloses the sterilizing method of vegetable sheet comprising the steps of cutting and letting alone the blanched vegetables, manufacturing the vegetable sheet utilizing the fibers discharged by said letting alone and sterilizing with infrared rays or ozone.

Japan Pat. publication No. H8-332047 discloses the manufacturing method of vegetable sheet comprising the steps of cutting raw vegetables, heating, grinding and dehydrating, and mixing with starch solution, and shaping, dehydrating, pressing and drying at manufacturing equipment of laver. Japan Pat. publication Nos. H8-322500, H9-313115 and H9-56340 disclose the manufacturing method of vegetable sheet comprising the steps of manufacturing radish fiber utilizing microbe and enzyme which fiberize the vegetables, mixing various vegetables, grinding, shaping and drying.

Korea Pat. publication No. 90-30 discloses the manufacturing method of sheet-shaped vegetable and fruit comprising the steps of adding thin soup of ground binder 0.5% composed of seaweed and powdered crop, to vegetables and fruits 95% and nutrients and seasonings, stirring with water, spreading over bamboo blind for laver as the state of dried slice, and drying.

Korea Pat. application No. 93-27130 discloses the manufacturing method of laver comprising the step of mixing laver with mugwort.

Korea Pat. publication No. 98-14101 discloses the manufacturing method of laver with vegetable comprising the steps of rinsing vegetables, wild edible greens and herbs, etc., parboiling, grinding, mixing with seasonings like salt and soy sauce, etc., shaping and drying. As mentioned above, a great part of prior art discloses manufacturing method of sheet-shaped food, which utilizes fibers, starches and gel of vegetables, seaweed and seasonings, etc., comprising the steps of making solution of gels of glucomannan, algae, salt aiginate, pullulan, gelatin, locust bean gum and starch, etc. mixing with blanched ground seasoning vegetables with water, stirring and spreading over the bamboo blind for laver, pressing, dehydrating and drying, etc.

Manufacturing method of prior art which comprises the steps of mixing ground vegetables with gel solution, stirring and shaping by spreading on the plastic screen for laver(usually made of bamboo blind) have the problems of leak of the gel among the space of plastic screen. So the gel is not spreaded evenly and the product is easily broken after drying due to loss of hard and flexible structure. Also, it's difficult to spread ground vegetables evenly on the plastic screen due to viscosity of gel solution. And it need a long time for shaping the sheet after dehydration, so there's a disadvantage in mass production. And there's -another problem that external appearance is bad and it need a long drying time due to irregular dispersion of gels which hinder dehydrating from drying with hot air.

DISCLOSURE OF THE INVENTION

The present invention has been accomplished with a view to overcome the aforementioned drawbacks, and therefore, the object of the present invention is to provide sheet-shaped vegetable food and said manufacturing method which features including the steps of spraying the gel solution on the surface of the sheet-shaped vegetable food with the various vegetables of leafy vegetables, root crops and fruity vegetables as the raw materials.

BRIEF DESCRIPTION OF THE DRAWINGS

The above object, features and advantages of the present invention will be more clearly understood from the following detailed description taken in conjunction with the accompanying drawings, in which;

Fig. 1 is a graph comparing the cutting strength of the spinach sheet according to grinding time;

Fig. 2 is illustrating the change of the texture strength of spinach sheet according to moisture content;

Fig. 3a is a process diagram illustrating the manufacturing process of prior art; Fig. 3b is a process diagram illustrating the manufacturing process of embodiment 1 of the present invention;

Fig. 4 is a microscopic photograph of ground vegetable particle utilized as the raw material of the sheet-shaped vegetable food.

MODES FOR CARRYING OUT THE INVENTION

The present invention features including the step of spraying the gel solution on the surface of sheet-shaped vegetable food after grinding various vegetables like leafy vegetables, root crops and fruity vegetables and shaping sheets. Fig. 3a is a process diagram illustrating the manufacturing process of prior art and Fig. 3b is a process diagram illustrating the manufacturing process of embodiment 1 of the present invention. The manufacturing process of sheet-shaped vegetable food of this invention is explained with reference to Fig. 3b.

Trimming Process

After rinsing the various vegetables like fresh spinach, carrot and pumpkin, etc. through water flow, remove the parts of root, deteriorated and non-eatable.

Blanching Process

After trimming process, vegetables are cut and blanched. Generally leafy vegetables like spinach, sesame leaf and crown daisy, etc. improves the flavor of vegetables by being parboiled about 30 to 60 seconds at 100 ^°C and inactivates the quality-lowering enzyme like peroxidase and lipoxygenase, etc. To improve the green color of the leafy vegetables, converts the chlorophyll pigment into sodium salt of chlorophill A by parboiling in 0.1 -0.3 wt. % of NAHCO3 at 100 ^°C. On the other hand, fruity vegetables and root crops like carrot and pumpkin is blanched by heating 10 seconds to 5 minutes at 100 °C. But root crops and fruity vegetables is difficult to be intruded by seasonings compared to leafy vegetables due to texture, so blanching process is applied by heating in seasoning solution containing salt, sugar, nucleic acid and amino acid at 100 ^*C . By that, the quality-lowering enzyme is inactivated and the seasonings are intruded.

Grinding and Seasoning Process

After digesting the blanched vegetables at cool water, chops and grinds and seasons selectively 1st treatment. After chopping the leafy vegetables like spinach, leek and sesame leaf, adds the refined water or seasoning solution containing salt, sugar and spice, etc., and goes to shaping process or makes the sheet after manufacturing the paste by grinding 10 - 90 seconds at grinder. Especially, if the leafy vegetables like spinach, leek and lettuce, etc., is ground over 50 seconds, those vegetable particle become so small that after shaping and drying, texture becomes so fine and smooth, and if ground 30 - 40 seconds, texture and external appearance become coarser, so if adjust the grinding time, various external appearance and texture of the leafy vegetable sheets could be manufactured.

The experimental results are shown as Table 1 and Fig. 1. From the experimental results, generally cutting strength showing the texture strength becomes weaker with the grinding time and degree "of the green color decreased also. But when the grinding time is 50 seconds, to the contrary, texture becomes stronger and this is because the particles of the ground spinach is so small that it does not effect the union of the gei, and there's only strong union between gels. That is, if it is ground 10 to 20 seconds, comparatively big particle of ground spinach induces not only the gel union but also the fiber union among the constituent of spinach, and so the texture becomes stronger. Fruity vegetables and root crops, which has the strong texture like blanched carrot and pumpkin, is ground 2 - 4 minutes after adding refined water or seasoning solution containing salt, sugar and slice, etc. for flavor.

TABLE 1 Comparison of Texture Strength of Spinach Sheet according to Grinding

Time.

Shaping Process

Chopped spinach which is added by seasoning solution for flavor or finely ground juice of spinach, carrot and pumpkin, etc., is let alone 30 to 60 minutes at room temperature and then is passed to shaping process. But chopped spinach with refined water and ground spinach, carrot and pumpkin, etc., in refine water, are done the shaping process directly. Utilizing the rectangle transparent plastic box bottom part of which is automatically opened and closed and stirrer is stuck to, or plastic form for the shaping of laver, spreads evenly the chopped or ground vegetables with adding water over plastic screen of 25 x 25 cm where the plasticizer like cooking oil and corn oil is evenly spreaded or plastic screen to which plastic filter of 50 - 70 mesh is stuck. Afterwards, for the development of drying efficiency presses and dehydrates the water of raw materials, which is evenly spreaded over plastic screen, by utilizing the sponge. After pressing and dehydrating process, sprays evenly the 10 - 50 ml of seasoning solution, which is used for salty flavor, sweet flavor and taste during blanching and grinding, over the surface by utilizing sprayer.

Spraying Gel Process

The spraying gel process is most important process in manufacturing sheet- shaped product.

The gel solution which includes 0.5 - 1.0 wt. % of one of the agar, gelatin, and starch, is sprayed 0.13 - 0.5 π^β per gram of the vegetables over plastic screen or filter over which vegetable sheet is spreaded utilizing automatic sprayer. A gel component combines ground vegetable particles to get sheet-shaped hard and flexible texture.

Re-drying and 2ry Seasoning Process

Finally dries the vegetable sheet which is spreaded over plastic screen with even spreading of gel solution, at the dryer to which hot air of 40 to 60 ^°C is supplied and manufactures sheet-shaped vegetable food. A dried vegetable food could be eaten by itself, but it could be treated by secondary seasoning process for various flavor.

2ry seasoning process comprises two steps of seasoning process and re- drying process. Firstly seasoning process comprises spreading various seasoning oil like sesame oil, cooking oil, corn oil, butter flavor oil, grilled meat flavor oil, ham flavor oil and sweet corn flavor oil, etc. or solution sauce like pork cutlet sauce, Worcester sauce, chilly sauce, katsuo flavor seasoning solution, grilled meat flavor seasoning solution and pizza sauce, etc., over dried vegetable sheet and spraying selectively the adequate quantity of flavored salt, bamboo salt, meat flavored powder, chicken flavor powder, curry powder and butter flavor powder, etc. evenly according to flavor. Next process is the re-drying process. A sheet-shaped food manufactured with the vegetables except the carrot containing a great deal of carotene which is easily broken by the heat, is directly burned over heat instantaneously or dried 5 to 120 seconds by the hot air of 170 to 280 °C , and a carrot sheet is dried 5 to 30 minutes at 70 - 100 °C, and by those methods various flavored sheet-shaped vegetables could be manufactured. The invention will be further explained with reference to various embodiments, comparisons and experiments. Embodiment 1

The present embodiment relates to manufacturing sheet-shaped green food with the typical leafy vegetable of spinach containing vitamin C, minerals and fibers. After rinsing the fresh spinach, removes the parts of root and deteriorated and does blanching process. For the improvement of the color, inactivation of the quality-lowering enzyme, destruction of microbe and removal of the smell of grass, heats in 0.3 wt. % of NAHCO3 at 100 ^°C for 40 seconds.

After heating, cools down the spinach, and goes to grinding process. For the improvement of grinding efficiency, chops finely at chopper and adds seasoning solutions composed 8 wt. % of salt, 10 wt. % of sugar, 1 wt. % of glycin, 1 wt. % of alanine, 0.05 wt. % of IMP(lnosine 5'-phosphate) and 0.05 wt. % of GMP(Guanosine 5' -phosphate) solution, as the ratio of a second weight of spinach and grinds 40 seconds with grinder. And adds 1 wt. % of sesame oil and 0.5 wt. % of refined rice wine into ground juicy sample, and the sesame oil does the role of plasticizer which gives the flexibility to texture of vegetable sheet and the role of seasoning component which improves the flavor and incense, and the refined rice wine does the role of improving the preservation and removing the smell of vegetables. After adding, lets alone the juicy spinach for 60 minutes at room temperature, and by that makes the seasoning component intruding into ground structure.

After taking 80 g of seasoned spinach juice, adds to plastic box bottom part of which is automatically opened and closed and stirrer is stuck to, or plastic form for the shaping of laver with the refined water 400 mi and spreads thinly and evenly over the 25 x 25 cm of plastic screen which is spreaded in advance by plasticizer like cooked oil and corn oil. And presses and dehydrates at the presser equipped with sponges at upper and bottom part. The purpose of pressing and dehydrating process is to make thin products for the manufacturing of sheet and to improve the drying efficiency. After pressing process, sprays 10 mi of the gel solution containing 0.4 wt. % of agar, 0.3 wt. % of sodium aiginate and 0.3 wt. % of carraginan gum, over the surface of sample by utilizing the sprayer. After spraying gel process, finally dries the sample at hot air dryer for 2 hours at 40 °C. After drying, moisture content of the vegetable sheet became 7 - 10 wt. % and the texture was flexible and well combined, so it was easily isolated from plastic screen.

To impose the special flavor on the spinach sheet, spreads flavored oil of sweet corn, seasoned green onion, garlic, onion, curry and grilled meat, over front and rear part, and does the 2ry seasoning process Which dries 10 seconds at 270 ^°C by hot air, and by those process, various flavor of vegetable sheet with rustling texture was manufactured.

Embodiment 2

The present embodiment relates to manufacturing sheet-shaped food with the leek which have the inborn peculiar incense and flavor by applying the same manufacturing method of embodiment 1. After removing the dusts and soil, etc. of the leek by rinsing through water flow or through digesting process, cuts deteriorated part. After trimming the leek, blanched in 0.3 wt. % of NAHCO3 at 100 °C for 60 seconds.

After blanching, cools down the samples, and chops finely at chopper and adds seasoning solutions composed 8 wt. % of salt, 8 wt. % of sugar, 1 wt. % of glycin, 1 wt. % of alanine, 0.5 wt. % of mono sodium glutamate (M.S.G), 0.05 wt. % of IMP and 0.05 wt. % of GMP solution, as the ratio of a second of leek and grinds 80 seconds with grinder.

And adds 1 wt. % of sesame oil and 0.5 wt. % of refined rice wine and lets alone the sample for 60 minutes at room temperature, and by that makes the seasoning component intruding into the ground structure. After digesting process, utilizing the same equipment which was used in shaping process of spinach sheet, took 85 g of ground juice and adds refined water 400 mi and spreaded as the form of rectangle over plastic screen which was spreaded by cooked oil and corn oil in advance. A spreaded sheet-shaped leek paste is dehydrated and adjusted by the depth by utilizing dehydrating sponge which is equipped with pressing device. And sprayed 20 mi of the gel solution containing 0.5 wt. % of agar, 0.5 wt. % of sodium aiginate and 0.5 wt. % of carraginan gum, over the surface of sample by utilizing the sprayer. After spraying gel process, finally dries the sample at hot air dryer for 2 hours at 40 °C and manufactured the sheet-shaped leek.

Embodiment 3

The present embodiment relates to manufacturing sheet-shaped food with the lettuce which have the simple flavor and a great deal of nutriment like vitamin and minerals, etc., and is eaten with meat.

After rinsing the fresh lettuce, removed deteriorated part and blanched in 0.2 wt. % of NAHCO3 at 100 °C for 40 seconds. After blanching, cools down the samples, and goes to grinding process and to improve the grinding efficiency chops finely at chopper and added seasoning solutions composed 10 wt. % of salt, 8 wt. % of sugar, 0.5 wt. % of glycin, 1 wt. % of alanine, 0.1 wt. % of IMP and 0.1 wt. % of GMP solution, as the ratio of a second weight of leek and ground 30 seconds with grinder. And added a quantity of sesame oil and refined rice wine as embodiment 1 , and let alone the sample for 60 minutes at room temperature, and by that made the seasoning component intruding into the ground structure. After taking 85 g of seasoned ground lettuce and added refined water 400 mi and spreaded evenly and thinly over plastic screen which was spreaded by plasticizer like cooked oil and corn oil in advance. And pressed and dehydrated utilizing the dehydrating device, which is equipped with, sponges at upper and bottom part. And evenly sprayed 15 mi of the gel solution containing 0.3 wt. % of agar, 0.7 wt. % of carraginan gum, over the surface of sample by utilizing the sprayer. After spraying gel process, finally dried the sample at hot air dryer for 3 hours at 40 °C . The lettuce sheet which was manufactured as above-mentioned, has a simple taste and used as the various side dish. To impose the characteristic flavor on lettuce sheet, after spreading the oil thinly over front and rear part, sprayed the seasoning powders containing the flavor of sweet corn, butter, onion, curry, grilled meat, Chinese noodle, cheese and chilly sauce, over front and rear part, and dried for 10 seconds at hot air of 250 °C. By the 2ry seasoning process as described above, various taste of lettuce sheet having the rustling texture were made.

Embodiment 4

The present embodiment relates to manufacturing sheet-shaped food with sesame leaf and crown daisy which are used as the main materials for Korean food because of inborn flavor.

After removing the dusts and soil, etc. of sesame leaf and crown daisy by rinsing through water flow or through digesting process, trimmed sesame leaf and crown daisy. After trimming, blanched and cooled down the sesame leaf and crown daisy in 0.3 wt. % of NAHCO3 at 100 ^°C for 60 seconds.

After chopping finely at chopper and added seasoning solutions composing of the same as embodiment 3, as the ratio of a second weight of vegetable sample in which sesame leaf and crown daisy are equally mixed, and ground 60 seconds with grinder and made a juicy sample. And added sesame oil and refined rice wine and let alone the sample as the same condition of embodiment 2. And utilizing the same equipment of embodiment 1 at shaping process of spinach sheet, added refined water 400 mi into 85 g of ground juice and spreaded as the form of rectangle over plastic screen which was spreaded by cooked oil and corn oil in advance. A spreaded sheet-shaped vegetable paste is dehydrated and adjusted by the depth by utilizing the pressing device, which is equipped with dehydrating sponge. And sprayed 20 mi of the gel solution containing 0.5 wt. % of agar and 0.5 wt. % of carraginan gum, over the surface of sample by utilizing the sprayer. After spraying gel process, finally dried the sample at hot air dryer for 2 hours at 40 °C and manufactured the sheet-shaped vegetable sheet which is the mixture of sesame leaf and crown daisy and have the flexible texture.

Embodiment 5

The present embodiment relates to manufacturing sheet-shaped food with the carrot of root crops. After removing the dusts and soil, etc. of the carrot by rinsing through water flow or through digesting process, cut out the green part and crown part. After trimming the carrot, cut the carrot as the cubic of 1-2 cm, and blanched at 100 ^°C for 4 minutes in seasoning solutions composed 4 wt. % of salt, 5 wt. % of sugar, 0.5 wt. % of glycin, 0.5 wt. % of alanine, 0.5 wt. % of mono sodium glutamate (M.S.G), 0.1 wt. % of IMP and 0.1 wt. % of GMP solution, and by that got the effect of inactivation of oxidizing enzyme, sterilization of microbe, removal of smell of vegetable and seasoning, etc.

After cooling down the blanched sample, cut finely with chopper, and added refined water as the ratio of two thirds weight of carrot, and made a juicy sample by grinding 2 minutes with grinder. And utilizing the same equipment of embodiment 1 , added refined water 400 mi into 130 g of ground juice and spreaded as the form of rectangle over plastic screen which was spreaded by cooked oil or corn oil in advance. And dehydrated and adjusted the depth by utilizing the pressing device, which is equipped with dehydrating, sponge. And evenly sprayed 30 n^ of the gel solution containing 0.5 wt. % of carraginan gum and 0.5 wt. % of gellan gum, over the surface of sample by utilizing the sprayer. After spraying gel process, finally dried the sample at hot air dryer for 3 hours at 40 °C and manufactured the sheet-shaped carrot sheet. To impose the special flavor on the manufactured carrot sheet by above-mentioned method, spreaded over oil containing sesame oil flavor which was applied at embodiment 3, and sprayed various seasoning powder utilizing sieve, and dried at 85 °C for 15 minutes. Embodiment 6

The present embodiment relates to manufacturing sheet-shaped food with the pumpkin of fruity vegetables. After rinsing the old pumpkin or sweet pumpkin, cut and removed outer skin part and inner seed part. After removing the non-eatable part, cut the pumpkin as the cubic of 1-2 cm, and blanched at 100 °C for 20 seconds or one minute in seasoning solutions composed 2 wt. % of salt, 5 wt. % of sugar, 0.5 wt. % of glycin, 0.5 wt. % of alanine, 0.5 wt. % of mono sodium glutamate (M.S.G), 0.1 wt. % of IMP and 0.1 wt. % of GMP solution. Pumpkins have a great deal of loss in soluble nutriment by blanching, compared to other vegetables, and also the taste and physical properties changes a lot, so parboiling shortly than carrot is better.

After cooling down the blanched pumpkin, chopped with chopper, and ground 4 minutes with grinder, and made fine paste. Adding content of refined water during grinding was as same as embodiment 5 of manufacturing carrot sheet. In case of pumpkin, inborn flavor is distinguished, so digesting process in seasoning solution of embodiment 1 could be omitted, and related condition of shaping process of spreading the ground paste sample over plastic screen as the sheet-shape, spraying gel process and drying process was as same as embodiment 5 of manufacturing carrot sheet.

Embodiment 7

The present embodiment relates to manufacturing vegetable sheet according to gel concentration and confining one gel of various gels which was used at embodiment 1-6 during shaping. Confining the gel as the carraginan gum, with the content of 0.3, 0.5, 0.7, 1.0, 1.5 and 2.0 wt. % respectively, by spraying 5, 10, 20, 30, 40 and 50 mi respectively on the surface, manufactured various vegetable sheets of spinach, carrot and pumpkin, etc. showing various texture strength. Cutting strength of the index of texture becomes stronger with the spraying gel concentration and content, so with spraying 50 mi of carraginan gel of 2 wt. %, the most strongest texture was acquired.

Embodiment 8

The present embodiment relates to manufacturing sheet-shaped vegetable sheet by mixing onions, which have the peculiar flavor of spicy and sweet, with the vegetables of embodiment 1 -7.

Fried onions using butter of 1, 2, 3 wt. % of onion and cooked oil of 1, 2, 3 wt. % or fresh onions are mixed with 10, 20, 30, 40, 50 and 60 wt. % of vegetables with a vegetable and by that, the flavor and texture were improved. Particularly, by mixing with materials having bitter taste and smell of vegetable, the taste was abruptly improved. Also, the vegetable sheet was manufactured with the onion and garlic as raw material as the same method as embodiment 1, and by that the inborn flavor and taste were left, so it could be used as various side dish, seasonings and health food.

Embodiment 9

In the present embodiment, by evenly spraying 5, 10, 20, 30 and 40 mi of the seasoning solution composing of salt, sugar, amino acid, nucleic acid and refined water, etc. which were used during blanching and grinding in embodiment 1-8, with the spraying device over the surface of sheet-shaped vegetable sheet after pressing and dehydrating process, the taste was more improved. The main taste of vegetable sheet come out by using seasoning solution during blanching and grinding, and during shaping process there's the loss of flavor by using water which is mixed with vegetables and spreaded over plastic screen, but this loss could be made up for by this embodiment.

Embodiment 10

The present embodiment relates to manufacturing vegetable sheet of distinguished texture by increasing the constituent of natural binder of cellulose and pectin originating from vegetables besides the artificially added gel solution which is the main composition in the bound texture of vegetable sheet. That is, by using the radish and onion which have a great deal of cellulose and pectin containing binding force between ground vegetable texture, as the sub raw materials, to improve the binding force of texture is the feature of this embodiment, and related mechanism is explained as follows:

After trimming and cutting, blanched radish and onion at 100 ^°C for 20 minutes, and ground. By that, cellulose, hemi-cellulose and pectin, etc., which are the binding matter existed in inter-lamella layer linking cell and cell, are sprung out a lot among ground paste solution. These compositions which are existed as the network form among ground small vegetable particles as shown in Fig. 4, bound the vegetable particles and helped to shape the sheet-shaped texture. Especially, fruity vegetables like sweet pumpkin containing a lot of starch and sugar has the several problems in shaping the sheet due to heating of starch and change during drying process. If blanched around 100 °C , firstly starch is gelatinized and gelatinized starch transferred to retrogradation state through grinding, shaping and drying by hot air process, and binding texture strength is lowered and also functioning quality is lowered with showing stiff texture. Although those problems could be overcome by blanching for 1 minute or less as described at embodiment 6, by restraining from being gelatinized of starch and by spraying the carraginan gel solution of texture binder, the concentration and usage of gel solution becomes as high as 1. 5 - 2.0 times compared to leafy vegetables and root crops, and a weak point of increased manufacturing cost occurred. In this case, by mixing 30 - 70 wt. % of radish containing a lot of fiber and pectin of natural binder, gel usage could be same as other vegetables and textural binding force could be higher and better quality of product could be manufactured.

The method of this embodiment was explained in case of sweet pumpkin as an example, but not only sweet pumpkin but also various leafy vegetables, root crops and fruity vegetables like spinach, sesame leaf, dropwort, carrot and aged pumpkin, etc. could be used as the raw material in manufacturing vegetable sheet with gel- spraying method together. And this method is simple and does not need additional equipment, and by only blanching radish and onions for a long time, and mixing with main raw materials, stirring and letting alone, then the textural binding force becomes more improved and shaping of sheet-shape becomes easier.

The manufacturing method of this embodiment is explained in detail by stages as follows:

After removing the skin and seed part of sweet pumpkin by hands, rinsed and cut as the size of 1 cm cubic or less by automatic dicer for vegetable. After removing the skin part of radish containing a lot of fiber and pectin as textural binder by hands, rinsed and cut as the size of 1 cm cubic or less by automatic dicer for vegetable. Cut vegetable materials are blanched at hot water of 95 - 100 ^°C. In manufacturing process of this embodiment, gelatinizing phenomenon of sweet pumpkin is not serious in manufacturing sheet, so by heating sweet pumpkin for five minutes, blanching effect like inactivation of quality-lowering enzyme and death of microbe, and grindability effect according to softening of texture during grinding could be acquired. Radish is blanched for 20 minutes for spring-out of pectin and cellulose. Blanched vegetables are cooled down directly to prevent the softening of texture by heat. After mixing sweet pumpkin and radish as the ratio of 50: 50 by weight, added two times of refined water of weight of mixture of sweet pumpkin and radish. And ground the mixture of vegetables as the particle size of 0.3 - 0.8 mm with grinder, mixed and stirred 30 minutes. The purpose of stirring is to spring out the fiber and pectin of cellulose among ground vegetable particles into paste, and to use as binder during shaping.

After taking 300 g of mixed and stirred paste, spreaded evenly over plastic screen to which 25 x 25 cm of 0.2 mm depth of filter of polyethylene was attached utilizing the plastic box bottom part of which is opened and closed and to which a stirrer is attached or plastic form for the shaping of laver. After shaping sheets, sprayed 15 mi of the solution containing 0.5 wt. % of carraginan gum per sheet, over the surface of sample by utilizing the sprayer. After spraying gel process, sprayed 10 mi of the solution composing of 7 wt. % of sugar, 7 wt. % of refined salt and 86 wt. % of refined water per sheet, over the surface. After spraying gel solution and seasoning solution, finally dries the sample at hot air dryer of 60 °C for 2 hours. After drying, the vegetable sheet was isolated from the screen.

Next, to impose the distinguished taste and rustling texture taste through seasoning process, spreaded katsuo taste seasoning solution composing of soy sauce, sugar, sweet liquor, extract of katsuo and amino acid, etc., or grilled meat taste seasoning solution composing of soy sauce, sugar, refined salt, starch syrup, extract from meat and amino acid, etc., 2 g per sheet over the surface of vegetable sheet, and re-dried at hot air of 105 ^°C for 20 minutes.

The vegetable sheet manufactured by this embodiment contains a lot of fiber and pectin of vegetable itself, and have the strong point in viewpoint of textural binding, and also is good in viewpoint of nutriment because of plenty of fiber.

Embodiment 11

The present embodiment relates to manufacturing method of sheet-shaped vegetable food applying various forms of screens, particularly to manufacturing method of sheet-shaped vegetable food using plastic screen for shaping of laver to which filter of polyethylene is attached or using only the filter of polyethylene. The difference between this embodiment and embodiment 1 -9, is using plastic screen to which filter of polyethylene is attached or using only the filter of polyethylene instead of plastic screen for shaping of laver as the screen of vegetable sheet. A sheet-shaped vegetable food could be manufactured with plastic screen for shaping of laver, but if use plastic screen to which filter of polyethylene of 0.5 mm depth is attached, two strong points could be acquired. Firstly, the scale of filter is about 0.2 mm, and during shaping of ground vegetable particles as sheets, it can save about 30 % of raw materials leaking under screen, and so saves the manufacturing cost. That is, if use the existing plastic screen for shaping of laver, a part of vegetable particles leaks through openings, but in case of attaching filter the loss of raw materials could be saved. Secondly, it could shorten the draining time during shaping of sheet-shape. Using existing plastic screen for shaping of laver, small particles leaks, but a little bigger particles stuck to gap of plastic screen, and the amount of sticking to gap increases with draining. Thus accumulated particles hinder draining, and lengthen draining time during shaping. In case of manufacturing laver, the size of ground laver is over 2 mm, and stuck to gap of plastic screen for shaping of laver, so it does not hinder draining, but in case of vegetable sheet, the shape of screen for shaping effects the draining time. On the other hand, if use only the thick filter of polyethylene of 2 mm depth without adhering to plastic screen for shaping of laver, the loss of raw materials is saved and draining time is shortened. As shown above, by manufacturing and using various screen for shaping utilizing filter, manufacturing cost of vegetable sheet is saved and manufacturing time could be shortened and so it brings out the strong point in manufacturing efficiency.

Experiment 1 : Measurement of texture according to moisture content

This experiment relates to variation of texture taste according to moisture content which effects the textural characteristics of vegetable sheet.

As shown in Fig. 2, there's the relationship between moisture content and texture taste in the range of 7 - 12 % of water. This shows that various physical properties of different texture could be acquired by controlling the moisture content of the product through drying condition. By that, various products like vegetable sheet for laver rice, side dish and snack, etc. could be manufactured and this shows strong points of this invention.

Experiment 2 : Measurement of texture according to gel content

This experiment relates to whether the leathery physical properties of vegetable sheet could be acquired by increasing the gel content of spray.

As shown in Table 2 as the results, the texture becomes stronger with carraginan gum, and degree of green color increased also. But solubility and spraying property decreases distinguishably due to high viscosity over 3 wt. % of carraginan gum content. So, generally 0.3 - 3.0 wt. % of gel concentration is proved to be adequate. TABLE 2 Comparison of Texture Taste according to Concentration of Carraginan gum

Comparison experiment 1 : Comparison of texture of vegetable sheet

Comparison of experiment of using spraying gel method of this invention with comparison experiment of existing shaping method of spreading over screen for laver with mixture of gel solution and ground vegetable, was done in viewpoint of texture of vegetable sheet. Fig. 3a and 3b of the schematic process of existing method and the method of present invention are shown for comprehension.

The vegetable sheet of comparison experiment by the method of embodiment 1 except selecting existing gel mixture method instead of gel spraying method, was manufactured and the cutting strength of manufactured vegetable sheet as the index of texture strength with measuring device of texture was measured. This cutting strength was measured as the index of texture strength because this cutting strength shows the same result with the evaluation of texture taste and the deviation of measured data is low compared to elongation strength and puncture strength, and so it shows the most adequate index of texture taste. The gel solution mixture method of comparison experiment is explained in detail as follows.

The ground juicy spinach 80 g through rinsing, trimming, blanching and grinding, etc., is added and strongly stirred by seasoning solution 400 mi of embodiment 1 composing of 0.1 wt. % of agar, 0.1 wt. % of sodium aiginate and 0.1 wt. % of carraginan gum, and spreaded evenly over plastic screen. In this method, the reason why the 0.3 wt. % of gel solution concentration is selected is that there're problems of spreading over ground vegetables evenly beyond 0.3 wt. % of gel solution concentration because of high viscosity and taking a time in shaping sheet- shaped sheet. As shown in Table 3, the cutting strength of embodiment 1 adopting spraying gel method, is higher and shows stronger texture and also standard deviation is low and it shows more homogeneous texture. If the texture is strong and homogeneous, then from the 2ry seasoning and re-drying process which comprises spreading incense oil having the characteristic flavor like sesame oil, sweet corn, seasoned green onion, curry and grilled meat, etc., over front and rear sides of vegetable sheet, and re-drying at 270 °C for 10 seconds, vegetable sheets with rustling taste like seasoned laver and leathery texture could be reproduced, so it's clear that embodiment 1 is more distinguished than comparison experiment in quality.

Texture strength and homogeneity of comparison experiment using existing method of gel solution mixture method becomes lower because gel constitution which binds vegetable texture is lost with water and gel concentration becomes less than 0.3 wt. %. And because this method is inferior to spraying gel method in even dispersion of gel constituent, which relates to texture strength and homogeneity. Besides, gel solution mixture method hinders draining of water among plastic screens due to the viscosity of gel solution. On the contrary, gel spraying method of embodiment 1 has no such problem and so shaping process could be done as fast as 5 - 10 times of gel solution mixture method.

TABLE 3 Comparison of Texture of Vegetable Sheet

Comparison of using spraying gel method of this invention with comparison experiment of existing shaping method of spreading over screen for laver with mixture of gel solution and ground vegetable, was done in viewpoint of color and appearance of vegetable sheet.

The vegetable sheet of comparison experiment by the method of embodiment 1 except selecting existing gel mixture method instead of gel spraying method, was manufactured and the color and appearance was measured and shown in Table 4. The green color and appearance index of embodiment 1 which selected spraying gel method instead of existing gel mixture method shows higher, and this shows method of embodiment 1 to be better method. That is, the green color of embodiment 1 was stronger than that of comparison experiment and appearance of embodiment 1 was glassy and was superior to that of comparison experiment which have the coarse feeling. This effect is from various strong points, which were explained at comparison of texture of comparison experiment 1.

TABLE 4 Comparison of Color and Appearance of Vegetable Sheet

5 point scale

5 point : very excellent

4 point : excellent

3 point : ordinary

2 point : bad

1 point : very bad

Comparison of experiment of using spraying gel method of embodiment 1 of this invention with comparison experiment of existing shaping method of spreading over screen with mixture of gel solution and ground seasoned vegetable, was done in viewpoint of functional quality like taste and flavor, etc. of vegetable sheet.

The vegetable sheet of comparison experiment by the method of embodiment 1 except selecting existing gel mixture method instead of gel spraying method, was manufactured and functional quality of vegetable sheet was measured and shown in Table 5. The functional quality like taste and flavor, etc. of embodiment 1 , which selected spraying gel method instead of existing gel mixture method, shows higher. TABLE 5 - Comparison of Taste of Vegetable Sheet

5 point scale

5 point : very excellent

4 point : excellent

3 point : ordinary

2 point : bad

1 point : very bad

INDUSTRIAL APPLICABILITY

As apparent from the above description, sheet-shaped vegetable food according to the present invention is not easily broken like laver because of strong binding among vegetable structure, and have the flexible texture, and by the method of present invention the loss of gel constituent is minimized and manufacturing time could be shortened, and even drying by hot air could be done, so there are many favorable effects in viewpoint of quality of product and productivity. Vegetable sheet-shaped foods according to this invention could be used as the alternative of existing laver and vegetables which are used for side dish of rice, rice with laver, side dish for luncheon, noodles, rice-cake soup and garnish, etc. Besides, vegetable sheet-shaped foods according to this invention could be used as diversely as side dish of wine, diet food, food for patient and baby food, etc. Furthermore, vegetable sheet-shaped foods of present invention are similar to laver, so children who hate the vegetables have the friendly feeling over vegetable sheet- shaped foods and naturally likes to eat it. So the present invention have the efficiency as the food and the productivity as processed foodstuffs. Also, by applying this invention, all vegetables of condiments like onion and garlic, etc. and seasonings like young pumpkin, spinach, crown daisy and leek, etc. could be manufactured as sheet-shaped foods. So various uses could be developed.

Claims

1. A manufacturing method of sheet-shaped vegetable food, which features including the steps of spraying gel solution on the surface of sheet-shaped vegetable food with the crushed and ground vegetables as the raw materials.

2. A manufacturing method of sheet-shaped vegetable food, as claimed in Claim 1, wherein said gel solution includes 0.5 - 1.0 wt. % of one among carraginan gum, gellan gel, agar, salt aiginate, gelatin, pullulan and starch.

3. A manufacturing method of sheet-shaped vegetable food, as claimed in Claim 1, wherein said gel solution is featured to be sprayed 0.13 - 0.5 mi per gram of the vegetables.

4. A manufacturing method of sheet-shaped vegetable food, as claimed in

Claim 1 , wherein said crushed and ground vegetables is crushed and ground 10 - 90 seconds in case of leafy vegetables, 2 - 4 minutes in case of root crops and fruity vegetables.

5. A manufacturing method of sheet-shaped vegetable food, as claimed in

Claim 1, wherein said step of shaping sheet or spraying gel solution is followed additionally by the step of spraying or spreading the seasoning solution on the surface of vegetable food.

6. A manufacturing method of sheet-shaped vegetable food, as claimed in

Claim 1, wherein said step features additionally comprising the step of blanching of radish and/or onion, step of mixing with selected vegetable among spinach, carrot and sweet pumpkin as the ratio of 30 - 70 wt. % of selected vegetable, steps of grinding, stirring and letting alone.

7. A manufacturing method of sheet-shaped vegetable food, as claimed in Claim 1 , wherein said step of shaping features using the plastic screen for shaping of laver to which the 0.1 - 0.6 mm size of filter of polyethylene with 1 mm or less depth is attached or using only the 0.1 - 0.6 mm size of filter of polyethylene with 1 - 3 mm depth.

8. A sheet-shaped vegetables which is manufactured by the method in Claim