WO2015119321A1 - Method for preparing sheeted wild vegetable product and sheeted wild vegetable product prepared thereby - Google Patents

Method for preparing sheeted wild vegetable product and sheeted wild vegetable product prepared thereby Download PDF

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Publication number
WO2015119321A1
WO2015119321A1 PCT/KR2014/001461 KR2014001461W WO2015119321A1 WO 2015119321 A1 WO2015119321 A1 WO 2015119321A1 KR 2014001461 W KR2014001461 W KR 2014001461W WO 2015119321 A1 WO2015119321 A1 WO 2015119321A1
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WIPO (PCT)
Prior art keywords
raw material
seaweed
seconds
minutes
vegetables
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PCT/KR2014/001461
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French (fr)
Korean (ko)
Inventor
김한나
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김한나
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Publication of WO2015119321A1 publication Critical patent/WO2015119321A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60Edible seaweed
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying

Definitions

  • the present invention relates to a production method of wild vegetable seaweed and ' sanchae seaweed produced by the above method, and more particularly in the production and intake of a variety of wild vegetables in the form of seaweed, instantaneous in a tunnel-type conveyor with water vapor It is processed into a simple and convenient form by the process of heating and a small cut of the formed laver, stacked horizontally and sealed, or rolled into a shape and frozen for storage.
  • the present invention relates to a production and method of preservable wild vegetable laver and a wild vegetable laver produced by the above method.
  • eating vegetables such as eating raw vegetables, naturally dried vegetables, or frozen vegetables.
  • Japanese Laid-Open Patent Publication No. 8-8840 discloses a method for producing vegetable laver, which is produced by arousing the bitterness of the vegetable.
  • the method uses a saline solution or Steamed with sodium bicarbonate or the like, boil the bitter taste, evenly boiled over a period of about 5 to 10 minutes at 80 ° C ⁇ 100 ° C in a high pressure pot.
  • Japanese Patent Application Laid-Open No. 58-10052 discloses a conveying conveyor for conveying food ingredients, a moisture adsorption belt running at a constant speed with the conveying belt, a compression roller, and a manufacturing apparatus having a drying means.
  • the apparatus can not effectively use the dehydration liquid containing nutrients or caking components dehydrated from vegetable laver material, there is a problem that the cost increases as a result.
  • the present inventors have made diligent efforts to solve the above problems, washing and cutting the raw material of raw seaweed laver.
  • Primary Blancing, Secondary Blancing, Angle, Crushing, Forming, Dewatering In the case of the pressurizing and drying steps, in particular, the second step of instantaneous heating, which is instantaneously heated for 3 seconds to 10 minutes in a tunnel conveyor with water vapor of 60 ° C. to 374.2 ° C.
  • the second step of instantaneous heating which is instantaneously heated for 3 seconds to 10 minutes in a tunnel conveyor with water vapor of 60 ° C. to 374.2 ° C.
  • An object of the present invention is to prepare and consume a variety of wild vegetables in the form of laver, while processing in a convenient form to eat and preserve the taste, aroma, and nutrition of the wild vegetables and excellent economical It is to provide a manufacturing method.
  • Another object of the present invention to provide a sanchae laver produced by the production method of the sanchae laver.
  • the present invention comprises the steps of (a) washing raw grass to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary bleaching the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C.
  • the present invention also provides a wild vegetable laver produced by the production method of the wild vegetable laver.
  • the production method of wild vegetables laver according to the present invention in the production and intake of various kinds of wild vegetables in the form of laver, processing in a convenient form to eat and at the same time the effect of preserving the taste and aroma, nutrition of wild vegetables There is.
  • FIG. 1 is a flow chart briefly illustrating a manufacturing process of wild vegetables laver according to an embodiment of the present invention.
  • Figure 2 is a flow chart briefly illustrating the manufacturing process of wild vegetables laver according to another embodiment of the present invention.
  • 3 and 4 are photographs of wild vegetables laver produced according to an embodiment of the present invention.
  • Figure 6 is a state photograph of the drying step after molding.
  • FIG. 10 is a photograph of wild vegetable seaweed sushi using wild vegetable seaweed prepared according to an embodiment of the present invention.
  • the raw material of raw seaweed laver washing, cutting, primary and secondary blending, cooling, crushing, molding, dehydration, pressurization, drying, seasoning and cutting and packaging, the taste, flavor, nutrition It was confirmed that can produce a wild vegetable laver that can preserve all.
  • the present invention as shown in Figure 1, (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 6C C to 100 ° C for 3 seconds to 10 minutes; (d) second annealing (b anching) of heating the primary blended raw material with a steam of 60 ° C. to 374.2 ° C.
  • step (h) cut the dried sheet state laver and stacked horizontally or rolled in the form of sealed to store frozen at -40 ° C or less silver It may further comprise a step. (a) sterilization and washing step
  • the inspection can be carried out to remove the defective products of the raw material to be produced with wild seaweed before this step, to remove the foreign matter.
  • the inspection step of the raw material is characterized in that the sterilization using ozone sterilization or light source and then washed. Therefore, in one embodiment of the present invention, inspect the primitive. Sterilize and wash.
  • the raw material refers to the raw material of wild vegetables, and may be wild vegetables, herbs, vegetables, seaweeds, root vegetables, mushrooms, plants and the like. In particular, it may be a herb or a mushroom.
  • the term "chachae" refers to wild vegetables and wild vegetables.
  • Wild vegetables and wild vegetables are much richer in chlorophyll than cultivated vegetables.
  • the dark green leaves of wild herbs are the source of the vitality of the earth, the chlorophyll has a function to suppress the excessive intake of cholesterol.
  • wild vegetables are rich in minerals and vitamins necessary for life activities, which activate various functions of the intestines and promote metabolism. It is also active and balances the nutrition of the human body, which has considerable efficacy in preventing disease.
  • acid sprouts improve the acidic constitution to alkaline. In other words, the acid constitution to prevent the weakened resistance to strengthen the constitution.
  • wild vegetables suppress the abnormal fermentation of intestinal contents and promote the detoxification and excretion of toxic substances to cleanse the blood and revitalize the body.
  • wild nutrients are effective for diseases caused by metabolic disorders because they function to revive metabolism.
  • Wild vegetables and wild herbs are the deficiencies, ferns, and ferns. Horseradish, reddish, thick, bitterworm, gardenia, mugwort, soothe, fresh greens, coltsfoot, sedum, green sprouts, botanical herb, coniferous, parsley, amaranth herb, burdock, umbrella sprout, burdock leaf, seedling, bellflower, sweet potato, stalk, eggplant, Castor, Taro stem, Lotus root, Pleurotus vulgaris, Paknamul, Mushroom Sprout, Radish, Sprout, Sprout Sprout, Vietnamesemp Sprout Sprout, Zucchini Sprout Sprout, Goji Steak, Gondre, Cactus, Coniferous, Wild Garlic
  • the above can be used, but it is not limited to this, In addition, other edible wild vegetables and wild herbs are all possible.
  • Herbs can be used, for example, plantain, red pepper sprouts, mugwort, trigeminal leaf vine (eumseongkwa), medicinal wheat grass, dendritic grass, bellflower, rock odor, gentian, wolfberry, and other two or more kinds of beneficial to the human body .
  • vegetables include root vegetables such as radishes, carrots, burdock, turnips, lotus root and the like corresponding to the root or root portion;
  • Foliage vegetables for edible leaves or stems such as spinach, cabbage, lettuce, buttercup, wormwood, celery, etc. may be used.
  • These vegetables are rich in moisture and low in protein and sugar, so they are not a calorie source, but they are rich in vitamins with high nutritional value and play an important role in indirectly helping digestion.
  • it contains a lot of chlorophyll and is high in fiber, which is effective in preventing constipation. It is about 0.5% to 1.8% of indigestible cel lulose. Because it contains, it plays an important physiological role in addition to formal action.
  • alkaline elements such as K, Ca, Na
  • it neutralizes acidic foods such as grains and meats to keep the body fluid neutral. It also contains some organic oxygen, which helps to recover from fatigue. Promote
  • Seaweed in the present invention may be used seaweed, Haitai, seaweed, kelp / bale, lot, scallop blue / brown sea green.
  • Seaweed a sea vegetable that can taste the taste of the sea, is richer in vitamins and minerals than ordinary vegetables and converts the acidified body into alkaline. Also. Seaweed contributes to the elimination of toxins in the human body, helps peristalsis of the intestines, removes constipation or stool, multiplies the skin, clears blood through hematopoietic activity, and is effective in preventing postpartum cooking, obesity, diet and yo-yo.
  • Seaweed is a calcium-rich, delicate, and delicious seaweed, often eaten with soybean dishes.
  • Kelp / packing has been edible since ancient times and is mainly used as a broth material or to make tea. Lots are black and crispy seaweeds that look like noodles, soaked dried twigs in water, and are often used as vegetables. Red and green onions resemble lettuce leaves in taste and shape, and tender leaves are eaten raw or soup Cooked and eaten.
  • Mushrooms have a unique aroma and taste and are high-protein, low-calorie foods that are rich in minerals such as dietary fiber, vitamins, iron, and zinc. Mushrooms are considered a diet food because they are low in calories and rich in fiber, which helps to prevent overeating. It contains 4 dietary fiber, which endorses intestinal pests, wastes and carcinogens and cleans the blood. In addition, ergosterates in mushrooms are converted to vitamin D by the ultraviolet rays of sunlight, helping to absorb calcium in the intestines. (b) cutting the raw grass
  • the raw grass is cut to a relatively small size in order to prevent the odor of the grass and the smooth process. Since the size can not be determined according to the type of the raw grass, it cannot be standardized. Preferably 3 cm to 90 cm. If the raw material is less than 3cm, the processing speed is slow due to the cutting more than necessary, and a lot of cuttings can be made. If the raw material is more than 90cm, it is too large, causing stagnation and separation during the next processing step. Cut from 3 cm to 90 cm in size.
  • the first step of the first step of the first step of heating the cut raw grass in the water of 60 ° C to 100 ° C for 3 seconds to 10 minutes the cut raw grass is 60 ° C to 100 ° C, preferably Is heated in water of 70 ° C to 80 ° C for 3 seconds to 10 minutes, preferably 10 seconds to 10 minutes.
  • the time can be set to primary blending for 3 seconds to 10 minutes in water at a temperature of 60 ° C. to 100 ° C.
  • the second blending step of heating the primary blended raw material in a tunnel conveyor with steam at 60 ° C to 374.2 ° C for 3 seconds to 10 minutes instant heating to preserve the taste, aroma and nutrition
  • steam treatment is performed for 10 seconds to 10 minutes at a temperature of 100 ° C to 374.2 ° C on the tunnel-type wire mesh conveyor. If the temperature of the water vapor is less than 60 ° C there is a problem in that the cohesive force during the molding is lowered and the merchandise is lowered.
  • the secondary blended raw material is cooled by immersing for 5 seconds to 10 minutes in a cooling water of 0 ° C to 25 ° C, the secondary blended raw material is 0 ° C to 25 ° C In, it is preferably cooled by soaking for 1 to 5 minutes at a temperature of 1 ° C to 12 ° C. If it exceeds 25 ° C or less than 5 seconds, the greenness is reduced. Most preferably, immersion for 4 minutes and 50 seconds in silver at 1 ° C. to 12 ° C. may prevent the brightest green color and browning phenomenon. Therefore, it is best to immerse and cool for 5 seconds to 10 minutes at 0 ° C to 25 ° C silver. Effective and most economic ⁇
  • the step of crushing the raw raw material and then stirring in a stirrer, crushed and mixed with the raw material in the form of particles (grains) and the water (water) from the raw crushed when crushed and stirred While stirring, seasonings, spices and caking additives can be added together and agitated in a stirrer, but artificial and natural seasonings, artificial and natural spices, artificial and natural caking additives, etc. may not be used for the rich taste, aroma and nutrition of wild vegetables. have. ⁇ forming and pressing step
  • the stirred raw grass is formed by spreading, dehydrating in a sponge press and then pressurizing, forming by stirring on a conveyor or molding by molding and pressing by a sponge immediately after molding And pressurized.
  • the water is absorbed by a sponge press, and then heat evaporated or vacuum adsorbed in the sponge press.
  • Water may be mixed in the raw material for the purpose of smooth molding, and vibration may be used by using a vibrator at the bottom of the molding part to quickly remove moisture for the purpose of rapid molding.
  • an artificial binder or a natural binder may be sprayed or sprayed on the raw material immediately after molding, or a functional additive such as herbal medicine may be sprayed on the raw material immediately after molding, or the powder may be sprayed.
  • 5 is a photograph showing a state immediately after spreading. (h) drying step
  • the step of drying the dehydrated raw grass to produce laver in the sheet state is a step of freeze drying or high temperature drying in a dryer of -50 ° C to +80 ° C. Lyophilization or solidification on a conveyor or on a mold is dried at a drying rate of 6 to 13% by weight for a time period of 1 minute to 24 hours at a temperature of -50 ° C to + 8CTC. At this time, nutrient destruction can be minimized when it is less than -50 ° C. However, if it is vulnerable in economics and exceeds +80 ° C, there is a problem of browning due to a decrease in greenness. In addition, when it exceeds 24 hours, there is a problem of maintaining freshness and economics.
  • Figure 6 is a state of the drying step after molding
  • Figure 7 is a state after drying
  • Figure 8 is a photograph of the state being dried.
  • seasoning and first cutting the laver in the dried sheet state cut a large sized wild vegetable laver to a smaller size to stack horizontally sealed or rolled in roll form after sealing -40 ° C It is a step of freezing at the following temperature ⁇ At this time, wild vegetables laver for long-term storage is cut into a roll or less form without seasoning, stacked horizontally, sealed and kept for a long time.
  • seasonings can be made using vegetable or animal oils or mixed oils thereof, flavored with salt or soy sauce, flavored with charcoal flavors, or other functional additives.
  • the step of baking or frying and secondary cutting the laver of the first cut sheet state, to produce a richer taste of the wild vegetable laver produced Step Baking for 3 seconds to 5 minutes at a temperature of 60 ° C to 650 ° C or frying for 3 seconds to 5 minutes at a temperature of 60 ° C to 65 CTC can produce moisture from 5% to 14% by weight. At this time, if less than 60 ° C, there is a problem that the texture falls, if it exceeds 650 ° C there is a problem that the mercury due to browning is deteriorated, if less than 3 seconds, the taste falls, if more than 5 minutes Due to the bitter taste, the marketability is lowered.
  • the present invention relates to a wild vegetable laver produced by the production method of the wild vegetable laver in another aspect.
  • the present invention (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary blending of the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C.
  • the present invention (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary blending of the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C.
  • the present invention (a) washing the raw material to be produced with wild vegetables: (b) cutting the washed raw material to a length of 3cm to 90cm; (c) primary blanking of the cut raw grass by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C. to 374.2 ° C .; (cl) secondary blending of the primary blended raw grass by heating at 60 ° C. to 100 ° C.
  • Mugwort, coriander, soothe, thick, drunk, and conical (called raw grass) to be produced with wild seaweed were ozone sterilized and washed.
  • the vinegar was cut to 3 cm to 90 cm or less and first bleached in water of 70T 80 ° C. for 5 minutes, followed by secondary bleaching with a steam of 100 ° C. for 3 minutes and 40 seconds on a tunnel-type wire mesh conveyor.
  • the blended raw grass was immersed by immersion for 4 minutes 50 seconds at a temperature of about KC.
  • the raw material was crushed, stirred, spreaded and molded, dehydrated by a sponge press, and pressed.
  • the molding was dried at about 10 wt% of drying rate for 4 hours at a temperature of 59 ° C. After drying, small pieces were cut and baked at a temperature of 15 CTC for 6 seconds or fried at a temperature of 150 ° C. for 8 seconds to prepare a moisture content of 8% to 10% by weight.
  • Example 1 except that the second blending was not performed in Example 1 It was carried out in the same manner to prepare a wild vegetable seaweed.
  • Example 3
  • Example 1 Except for not performing the first blending in Example 1 was carried out in the same manner as in Example 1 to prepare a wild vegetable laver.
  • the primary blending in the above embodiment is because the seasoning and the additives can be easily and accurately mixed with each other.
  • the purpose of the instantaneous heating is to maintain the greenness and freshness of the raw grass, and the presented silver and time are not to give off the smell of grass. To do this.
  • the reason for the second blending is that the heating in the environment can be prevented from the odor of the original heating, and the process must be performed in the tunnel-type conveyor to minimize the heat loss and to save the flavor, aroma and nutrition of the original tunnel conveyor. Because producing in the most effective.
  • Sanchae laver prepared in Examples 1 to 3 was processed in a convenient form as shown in Figures 3 and 4 and at the same time was able to preserve the aroma and nutrition of the wild vegetables, in particular primary blending and 2
  • the most commercially available wild vegetable laver was obtained by Example 3 which carried out the tea-blending process.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Edible Seaweed (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a preparation of a sheeted form of various wild vegetables such as dried laver sheets so as to be consumed. A method for preparing a sheeted wild vegetable product comprises the steps of: (a) washing raw vegetables from which the sheeted wild vegetable product is to be prepared; (b) cutting the washed raw vegetables into lengths of 3-90 cm; (c) performing a primary blanching for flash heating the cut raw vegetables in water at 60-100°C for 3 seconds to 10 minutes; (d) performing a secondary blanching for flash heating the first blanched raw vegetables with steam at 60-374.2°C in a tunnel-type conveyor for 3 seconds to 10 minutes; (e) soaking the second blanched raw vegetables in cooling water of 0-25°C for 5 seconds to 10 minutes so as to cool the same; (f) crushing the cooled raw vegetables and then stirring the same in a stirrer; (g) spreading the stirred raw vegetables so as to shape the same, and dehydrating and then pressurizing the same with a sponge press; (h) drying the dehydrated raw vegetables so as to prepare sheeted vegetables; (i) seasoning the dried sheeted vegetables and performing a primary cutting; (j) toasting or frying the first cut sheeted vegetables and performing a secondary cutting; and (k) packaging the cut sheeted vegetables, and thus the method can easily process various wild vegetables in a convenient form for consumption and, simultaneously, can prepare a sheeted wild vegetable product enabled to keep the taste, flavor, and nutrition of wild vegetables.

Description

【명세서】  【Specification】
【발명의 명칭】 [Name of invention]
산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 【기슬분야】 Production method of wild vegetable laver and wild vegetable laver produced by the above method
본 발명은 산채 김의 제조방법 및 상기 방법에 의하여 제조된 '산채 김에 관한 것으로, 보다 상세하게는 여러 가지의 산채를 김과 같은 형태로 제조하여 섭취하는 데에 있어서, 수증기로 터널식 컨베이어 속에서 순간 가열하는 블렌칭 공정과 성형된 김을 작게 절단하여 수평으로 쌓아 밀봉하거나 를 형태로 말아 밀봉 후 냉동 보관하는 공정에 의하여 간단하고 섭취하기 편리한 형태로 가공함과 동시에 산채의 맛과 향, 그리고 영양을 보존할 수 있는 산채 김의 제조 ·방법 및 상기 방법에 의하여 제조된 산채 김에 관한 것이다. The present invention relates to a production method of wild vegetable seaweed and ' sanchae seaweed produced by the above method, and more particularly in the production and intake of a variety of wild vegetables in the form of seaweed, instantaneous in a tunnel-type conveyor with water vapor It is processed into a simple and convenient form by the process of heating and a small cut of the formed laver, stacked horizontally and sealed, or rolled into a shape and frozen for storage. The present invention relates to a production and method of preservable wild vegetable laver and a wild vegetable laver produced by the above method.
【배경기술】 Background Art
일반적으로, 채소를 섭취하는 방법에는 생채소를 섭취하거나 자연 건조된 채소를 섭취하거나, 냉동 채소를 섭취하는 방법들이 있다. In general, there are methods for eating vegetables, such as eating raw vegetables, naturally dried vegetables, or frozen vegetables.
그러나 이와 같은 방법들은 일정 채소를 편식하는 경우가 있어서, 영양가 좋은 채소를 골고루 섭취하지 못하는 문제점이 있어서, 영양 관리에 불균형을 초래할 수 있다. 또한, 채소는 주요 영양분의 공급원이지만, 수분함량이 높기 때문에 신선도를 유지하기가 어려운 문제점이 있다. However, these methods may be a certain vegetable diet, there is a problem that can not eat evenly nutritious vegetables, it can cause an imbalance in nutritional management. In addition, vegetables are a major source of nutrients, but because of the high moisture content is difficult to maintain the freshness.
이와 같은 문제점을 개선하기 위하여, 채소 등을 포함하는 식품 시트가 개발되어 제조되고 있다. 흔히 식품 시트에서는 식품 시트로서의 성형성을 유지시키기 위하여 소맥분 등의 점결재 성분이나 첨가제가 첨가되어 있기 때문에 채소의 맛 과 향이 손실됨과 동시에 영양분이나 맛 성분의 순도가 저하되고, 채소의 본래의 풍미를 해쳐 식감을 떨어뜨리기도 하고, 또한, 건조물을 그대로 섭취하는 것이 어렵고, 더욱이 첨가제의 점성에 의해 맛이 좋지 않고, 색조가 본래의 것과는 다르다는 문제점이 있다. In order to improve this problem, food sheets containing vegetables and the like have been developed and manufactured. In order to maintain moldability as a food sheet, the food sheet often contains additives such as wheat flour and additives, so that the taste and aroma of the vegetables are lost, and the purity of the nutrients and flavor components is lowered. There is a problem that the texture of the food is poor, and it is difficult to consume the dried product as it is, and furthermore, the taste is not good due to the viscosity of the additive, and the color tone is different from the original.
또한, 일본공개특허 특개평 8-8840 호는 야채의 떫고 쓴맛을 우려내어 제조하는 야채 김의 제조방법올 개시하고 있다. 상기 방법은 야채를 식염수 또는 중탄산나트륨 등으로 떫고 쓴맛을 우려내고, 고압 냄비에서 80°C ~100°C의 은도에서 약 5 분 내지 10 분에 걸쳐서 고르게 데쳐낸다. 그런데 상기 방법은 야채를 식염수 또는 중탄산나트륨 등으로 젊고 쓴맛을 우려내기 때문에, 식품의 맛이 제한되고, 원가도 높아지는 문제점이 있다. In addition, Japanese Laid-Open Patent Publication No. 8-8840 discloses a method for producing vegetable laver, which is produced by arousing the bitterness of the vegetable. The method uses a saline solution or Steamed with sodium bicarbonate or the like, boil the bitter taste, evenly boiled over a period of about 5 to 10 minutes at 80 ° C ~ 100 ° C in a high pressure pot. By the way, since the vegetable is young and bitter taste with saline or sodium bicarbonate, the taste of the food is limited, the cost is also high.
또한, 일본공고특허 특공소 58-10052 호는 식재원료를 반송하는 반송 컨베이어와 이 반송 벨트와 등속으로 주행하는 수분흡착벨트와, 압착 를러와, 건조수단올 갖는 제조장치를 개시하고 있다. 상기 장치는 야채 김 소재에서 탈수된 영양분이나 점결 성분을 포함하는 탈수액을 유효하게 이용할 수 없으므로, 결과적으로 원가가 높아지는 문제점이 있다. In addition, Japanese Patent Application Laid-Open No. 58-10052 discloses a conveying conveyor for conveying food ingredients, a moisture adsorption belt running at a constant speed with the conveying belt, a compression roller, and a manufacturing apparatus having a drying means. The apparatus can not effectively use the dehydration liquid containing nutrients or caking components dehydrated from vegetable laver material, there is a problem that the cost increases as a result.
그러므로 더욱 간단하고, 경제적인 방법으로 여러 가지의 산채를 김처럼 섭취하기 편리한 형태로 가공함과 동시에 산채의 향과 영양을 보존할 수 있는 산채 김의 제조방법에 대한 연구가 요구되고 있는 실정이다ᅳ Therefore, the research on the manufacturing method of wild vegetables and seaweed, which can preserve various flavors and nutrition of wild vegetables while processing various kinds of wild vegetables like seaweed in a simpler and more economic way, is required.
이에, 본 발명자들은 상기 문제점을 해결하기 위하여 예의 노력한 결과, 산채 김의 원료인 원초를 세척, 절단. 1차 블렌칭, 2차 블렌칭, 넁각, 파쇄, 성형, 탈수. 가압 및 건조하는 단계를 실시하는 경우, 특히 60°C 내지 374.2°C의 수증기로 터널식 컨베이어 속에서 3 초 내지 10 분간 순간 가열하는 2 차 블렌칭을 실시하거나 대형으로 성형된 산채 김올 보다 적은 크기로 절단하여 수평으로 쌓아 밀봉하거나 를 형태로 감아, 말아 밀봉 후 -40°C 이하의 온도에서 냉동 보관하는 단계에 의하여 간단하고 경제적으로 맛과 향, 영양올 모두 보존할 수 있는 산채 김을 제조할 수 있는 것을 확인하고, 본 발명을 완성하게 되었다. Accordingly, the present inventors have made diligent efforts to solve the above problems, washing and cutting the raw material of raw seaweed laver. Primary Blancing, Secondary Blancing, Angle, Crushing, Forming, Dewatering. In the case of the pressurizing and drying steps, in particular, the second step of instantaneous heating, which is instantaneously heated for 3 seconds to 10 minutes in a tunnel conveyor with water vapor of 60 ° C. to 374.2 ° C. By cutting and stacking horizontally and sealing or winding in the form of rolls, they are rolled and stored frozen at a temperature of -40 ° C or below, so that they can be produced simply and economically. It was confirmed that there was, and completed the present invention.
【발명의 내용】 【기술적 과제】 [Content of invention] [technical problem]
본 발명의 목적은 여러 가지의 산채를 김과 같은 형태로 제조하여 섭취하는 데에 있어서, 섭취하기 편리한 형태로 가공함과 동시에 산채의 맛과 향, 영양을 보존할 수 있고 경제성에서도 우수한 산채 김의 제조방법을 제공하는 데 있다. An object of the present invention is to prepare and consume a variety of wild vegetables in the form of laver, while processing in a convenient form to eat and preserve the taste, aroma, and nutrition of the wild vegetables and excellent economical It is to provide a manufacturing method.
본 발명의 다른 목적은 상기 산채 김의 제조방법으로 제조된 산채 김을 제공하는 데 있다. 【기술적 해결방안】 Another object of the present invention to provide a sanchae laver produced by the production method of the sanchae laver. Technical solution
상기 목적을 달성하기 위하여, 본 발명은 (a) 산채 김으로 제조하고자 하는 원초를 세척하는 단계; (b) 상기 세척한 원초를 3cm 내지 90cm 의 길이로 절단하는 단계; (c) 상기 절단한 원초를 60°C 내지 100 °C의 물속에서 3 초 내지 10 분간 순간 가열하는 1 차 블렌칭하는 단계; (d) 상기 1 차 블렌칭한 원초를 60 °C 내지 374.2°C의 수증기로 터널식 컨베이어 속에서 3 초 내지 10 분간 순간 가열하는 2 차 블렌칭하는 단계; (e) 상기 2 차 블렌칭한 원초를 0 °C 내지 25 °C의 냉각수에서 5 초 내지 10 분간 침지하여 넁각시키는 단계; (f) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (g) 상기 교반한 원초를 스프레드시켜 성형하고 스펀지프레스 (sponge press) 로 탈수한 후 가압하는 단계; (h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; G) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; (j) 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2 차 절단하는 단계; 및 (k) 상기 절단된 시트 상태의 김을 포장하는 단계를 포함하는 산채 김의 제조방법을 제공한다. In order to achieve the above object, the present invention comprises the steps of (a) washing raw grass to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary bleaching the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C. to 374.2 ° C .; (e) immersing the secondary blended raw grass by immersing it in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes; (f) crushing the cooled raw grass and stirring in a stirrer; (g) spreading and shaping the stirred raw grass and dehydrating with a sponge press to pressurize; (h) drying the dehydrated raw grass to produce laver in a sheet state; G) seasoning and first cutting the laver in the dried sheet state; (j) baking or frying and secondary cutting the laver in said first cut sheet state; And (k) provides a method of producing a wild vegetable laver comprising the step of wrapping the laver of the cut sheet state.
본 발명은 또한, 상기 산채 김의 제조방법에 의해 제조되는 산채 김을 제공한다. The present invention also provides a wild vegetable laver produced by the production method of the wild vegetable laver.
【유리한 효과】 Advantageous Effects
본 발명에 따른 산채 김의 제조방법은 여러 가지의 산채를 김과 같은 형태로 제조하여 섭취하는 데에 있어서, 섭취하기 편리한 형태로 가공함과 동시에 산채의 맛과 향, 영양을 보존할 수 있는 효과가 있다. The production method of wild vegetables laver according to the present invention in the production and intake of various kinds of wild vegetables in the form of laver, processing in a convenient form to eat and at the same time the effect of preserving the taste and aroma, nutrition of wild vegetables There is.
【도면의 간단한 설명】  [Brief Description of Drawings]
도 1은 본 발명의 일 실시예에 따른 산채 김의 제조공정을 간략하게 도식화한 순서도이다. 1 is a flow chart briefly illustrating a manufacturing process of wild vegetables laver according to an embodiment of the present invention.
도 2는 본 발명의 다른 일 실시예에 따른 산채 김의 제조공정을 간략하게 도식화한 순서도이다. Figure 2 is a flow chart briefly illustrating the manufacturing process of wild vegetables laver according to another embodiment of the present invention.
도 3 및 4는 본 발명의 일 실시예에 따라 제조된 산채 김의 사진이다. 3 and 4 are photographs of wild vegetables laver produced according to an embodiment of the present invention.
도 5는 스프레드 직후의 상태 사진이다. 도 6은 성형 후 건조단계의 상태 사진이다. 5 is a state photograph immediately after spreading. Figure 6 is a state photograph of the drying step after molding.
도 7은 건조 후 상태 사진이다. 7 is a state photograph after drying.
도 8은 건조 중인 상태 사진이다. 8 is a photograph of a state being dried.
도 9는 성형 직후의 상태 사진이다. 9 is a state photograph immediately after molding.
도 10은 본 발명의 일 실시예에 따라 제조된 산채 김을 이용한 산채 김 초밥의 사진이다. 10 is a photograph of wild vegetable seaweed sushi using wild vegetable seaweed prepared according to an embodiment of the present invention.
【발명의 실시를 위한 형태】  [Form for implementation of invention]
달리 정의되지 않는 한, 본 명세서에서 사용된 모든 기술적 및 과학적 용어들은 본 발명이 속하는 기술분야에서 숙련된 전문가에 의해서 통상적으로 이해되는 것과 동일한 의미를 갖는다. 일반적으로, 본 명세서에서 사용된 명명법 및 이하에 기술하는 실험 방법은 본 기술분야에서 잘 알려져 있고 통상적으로 사용되는 것이다. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In general, the nomenclature used herein and the experimental methods described below are well known and commonly used in the art.
본 발명에서는 산채 김의 원료인 원초를 세척, 절단, 1,2차 블렌칭, 냉각, 파쇄, 성형, 탈수, 가압, 건조, 조미 및 절단 그리고 포장하는 단계를 실시하는 경우에 맛과 향, 영양을 모두 보존할 수 있는 산채 김을 제조할 수 있다는 것을 확인하였다. In the present invention, the raw material of raw seaweed laver, washing, cutting, primary and secondary blending, cooling, crushing, molding, dehydration, pressurization, drying, seasoning and cutting and packaging, the taste, flavor, nutrition It was confirmed that can produce a wild vegetable laver that can preserve all.
따라서 본 발명은 일 관점에서, 도 1에서 도시한 바와 같이, (a) 산채 김으로 제조하고자 하는 원초를 세척하는 단계; (b) 상기 세척한 원초를 3 내지 90cm 의 길이로 절단하는 단계; (c) 상기 절단한 원초를 6C C 내지 100 °C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (d) 상기 1차 블렌칭한 원초를 60 °C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭 (b l anching)하는 단계 ; (e) 상기 2차 블렌칭한 원초를 0 °C 내지 25 °C의 냉각수에서 5초 내지 10분간 침지하여 냉각시키는 단계; ( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계; (h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; ( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; ( j ) 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2차 절단하는 단계; 및 (k) 상기 절단된 시트 상태의 김을 포장하는 단계를 포함하는 산채 김의 제조방법에 관한 것이다. Therefore, in one aspect, the present invention, as shown in Figure 1, (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 6C C to 100 ° C for 3 seconds to 10 minutes; (d) second annealing (b anching) of heating the primary blended raw material with a steam of 60 ° C. to 374.2 ° C. in a tunnel conveyor for 3 seconds to 10 minutes; (e) cooling the secondary blended raw material by immersing for 5 seconds to 10 minutes in a cooling water of 0 ° C to 25 ° C; (f) crushing the cooled raw grass and stirring in a stirrer; (g) the stirred raw grass Forming by spreading, dehydrating with a sponge press and then pressurizing; (h) drying the dehydrated raw grass to produce laver in a sheet state; (i) seasoning and first cutting the laver in the dried sheet state; (j) baking or frying and making the second cut of the laver in the first cut sheet state; And (k) relates to a manufacturing method of wild vegetables laver comprising the step of wrapping the laver of the cut sheet state.
본 발명에 있어서, 특히 도 2에 도시한 바와 같이, 상기 (h) 단계 이후에 건조된 시트상태의 김을 절단하여 수평으로 쌓거나 를 형태로 말아 밀봉하여 -40°C 이하의 은도에서 냉동 보관하는 단계를 더욱 포함할 수 있다. (a) 원초의 살균 및 세척 단계 In the present invention, in particular, as shown in Figure 2, after the step (h) cut the dried sheet state laver and stacked horizontally or rolled in the form of sealed to store frozen at -40 ° C or less silver It may further comprise a step. (a) sterilization and washing step
본 발명에 있어서, 산채 김으로 제조하고자 하는 원초를 세척하는 단계로서 , 본 단계 이전에 산채 김으로 제조하 ϋ자 하는 원초의 불량품을 제거하고, 이물질을 제거하는 검수 단계를 실시할 수 있다. 또한, 원초의 검수 단계를 실시하고 오존 살균 또는 광원을 이용하여 살균한 다음 세척하는 것을 특징으로 한다. 그러므로 본 발명의 일 실시예에서 원초를 검수. 살균 그리고 세척한다. 본 발명에 있어서, 원초라 함은 산채 김의 원료를 지칭하는 것으로, 산채류, 약초류, 야채류, 해조류, 근채류, 버섯류의 식물류 등일 수 있으며. 특히, 약초류 또는 버섯류일 수 있다. 여기에서 산채라 함은 산나물과 들나물을 통칭하여 이르는 말이다. In the present invention, as a step of washing the raw material to be produced with wild seaweed, the inspection can be carried out to remove the defective products of the raw material to be produced with wild seaweed before this step, to remove the foreign matter. In addition, the inspection step of the raw material is characterized in that the sterilization using ozone sterilization or light source and then washed. Therefore, in one embodiment of the present invention, inspect the primitive. Sterilize and wash. In the present invention, the raw material refers to the raw material of wild vegetables, and may be wild vegetables, herbs, vegetables, seaweeds, root vegetables, mushrooms, plants and the like. In particular, it may be a herb or a mushroom. Here, the term "chachae" refers to wild vegetables and wild vegetables.
산나물과 들나물은 재배채소에 비해 엽록소가 훨씬 풍부하다. 또한, 산나물의 짙은 녹색 잎은 대지의 생명력을 이어받은 원천으로, 그 엽록소에는 콜레스테를의 과다 섭취를 억제해주는 기능이 있다. 게다가 산나물은 생명활동에 필요한 미네랄, 비타민 등이 풍부하여 내장의 여러 기능을 활발하게 하고 신진대사를 왕성하게 하며, 아울러 인체 영양의 균형을 잡아주어 질병예방에 상당한 효험이 있다. 또한, 산나물은 산성화되어 가는 체질을 알칼리성으로 개선해준다. 즉 산성체질로 치우쳐 저항력이 약화되어 있는 체질을 강하게 해준다. 그리고 산나물은 장 내용물의 이상발효를 억제하는 동시에 유독물질의 해독과 배설을 촉진함으로써 혈액을 정화하고 몸의 활력을 되살리는 역할을 한다. 또한, 산나물의 영양성분은 신진대사를 부활시키는 기능이 있기 때문에 대사장애로 인한 질병에는 아주 효과적이다. Wild vegetables and wild vegetables are much richer in chlorophyll than cultivated vegetables. In addition, the dark green leaves of wild herbs are the source of the vitality of the earth, the chlorophyll has a function to suppress the excessive intake of cholesterol. In addition, wild vegetables are rich in minerals and vitamins necessary for life activities, which activate various functions of the intestines and promote metabolism. It is also active and balances the nutrition of the human body, which has considerable efficacy in preventing disease. In addition, acid sprouts improve the acidic constitution to alkaline. In other words, the acid constitution to prevent the weakened resistance to strengthen the constitution. And wild vegetables suppress the abnormal fermentation of intestinal contents and promote the detoxification and excretion of toxic substances to cleanse the blood and revitalize the body. In addition, wild nutrients are effective for diseases caused by metabolic disorders because they function to revive metabolism.
산나물과 들나물은 결명자, 고비, 고사리. 냉이, 더덕, 두롭, 씀바귀, 치자, 쑥, 달래, 취나물, 머위, 돌나물, 참나물, 봄동, 원추리, 돌미나리, 비름 나물, 우엉, 우산나물, 우엉잎, 모시대, 도라지, 고구마순, 다래, 가지, 아주까리, 토란줄기, 연근, 느타리나물, 박나물, 버섯나물, 무나물, 콩나물, 가지고지나물, 시래기나물 취나물, 애호박고지나물, 곰취, 곤드레, 참당귀, 원추리, 산마늘 (명이나물) 중에서 선택된 1종 이상을 사용할 수 있으며, 이에 한정되는 것은 아니며, 이외에 기타 식용이 가능한 산나물 및 들나물은 모두 가능하다. Wild vegetables and wild herbs are the deficiencies, ferns, and ferns. Horseradish, reddish, thick, bitterworm, gardenia, mugwort, soothe, fresh greens, coltsfoot, sedum, green sprouts, botanical herb, coniferous, parsley, amaranth herb, burdock, umbrella sprout, burdock leaf, seedling, bellflower, sweet potato, stalk, eggplant, Castor, Taro stem, Lotus root, Pleurotus vulgaris, Paknamul, Mushroom Sprout, Radish, Sprout, Sprout Sprout, Shrimp Sprout Sprout, Zucchini Sprout Sprout, Goji Steak, Gondre, Cactus, Coniferous, Wild Garlic The above can be used, but it is not limited to this, In addition, other edible wild vegetables and wild herbs are all possible.
약초는 가령, 질경이, 고추나물, 쑥, 삼지구엽초 (음양곽) , 약모밀, 이질풀, 도라지, 바위취, 용담, 구기자, 두롭 중에서 선택된 1종 이상을 사용하거나, 이외에 기타 인체에 유익한 종류의 것을 사용할 수 있다. Herbs can be used, for example, plantain, red pepper sprouts, mugwort, trigeminal leaf vine (eumseongkwa), medicinal wheat grass, dendritic grass, bellflower, rock odor, gentian, wolfberry, and other two or more kinds of beneficial to the human body .
또한, 야채는 무, 당근, 우엉, 순무, 연근 등과 같은 뿌리 또는 뿌리에 해당하는 부분을 식용으로 하는 근채류; 시금치, 배추, 상치, 미나리, 쑥, 샐러리 등과 같은 잎이나 줄기를 식용으로 하는 경엽채류를 사용할 수 있다. 이러한 야채는 수분이 많고 단백질, 당질의 함량이 적어서 열량원은 되지 못하지만 영양 가치가 높은 비타민을 풍부하게 함유하고 있으며 소화작용을 간접적으로 도와주는 중요한 역할을 지니고 있다. 또한, 엽록소를 많이 함유하고 있으며 섬유질이 많아 변비를 막는데 효과가 있고 난소화성의 셀롤로즈 (cel lul ose)를 약 0.5 ~ 1.8% 함유하고 있기 때문에 정장작용 외에 중요한 생리적 역할을 한다. 특히 , 알카리성 원소인 K , Ca , Na 등이 풍부하기 때문에 곡류나 육류 등의 산성식품을 중화하여 체액을 중성으로 유지시켜 주며 유기산소도 다소 들어있어 피로회복에 도움을 주고 야채의 특수한 향기는 식욕을 증진시킨다. In addition, vegetables include root vegetables such as radishes, carrots, burdock, turnips, lotus root and the like corresponding to the root or root portion; Foliage vegetables for edible leaves or stems such as spinach, cabbage, lettuce, buttercup, wormwood, celery, etc. may be used. These vegetables are rich in moisture and low in protein and sugar, so they are not a calorie source, but they are rich in vitamins with high nutritional value and play an important role in indirectly helping digestion. In addition, it contains a lot of chlorophyll and is high in fiber, which is effective in preventing constipation. It is about 0.5% to 1.8% of indigestible cel lulose. Because it contains, it plays an important physiological role in addition to formal action. In particular, since it is rich in alkaline elements such as K, Ca, Na, it neutralizes acidic foods such as grains and meats to keep the body fluid neutral. It also contains some organic oxygen, which helps to recover from fatigue. Promote
본 발명에서 해조류는 김, 해태, 미역, 다시마 /곤포, 롯, 참갈파래 /갈파래 등을 사용할 수 있다. 바다의 맛을 그대로 느¾ 수 있는 바다의 채소인 해조류는 일반 채소류보다 비타민과 무기질이 풍부하고 산성화된 체질을 알칼리성으로 바꾸어준다. 또한. 해조류는 인체에서 발생하는 독소 제거에 기여하고 장의 연동 운동을 도와 변비나 숙변을 제거하고 피부를 곱게 하며 조혈활동을 통해 피를 맑게 해주며 산후조리 및 비만, 다이어트, 요요 현상 방지에 효과가 있는 건강식품으로 알려져 있다. 미역은 칼슘이 풍부하고, 조직이 섬세하며 맛이 있는 해조류로서 종종 콩 요리와 함께 먹는다. 다시마 /곤포는 고대부터 식용되어 왔으며, 주로 국물재료로, 또는 차 만드는데 사용된다. 롯은 검고 아삭아삭한 해초로서 국수처럼 생겼으며, 건조된 잔가지를 물에 담가 불리며, 종종 채소로 이용된다 참갈파래 /갈파래는 맛과 모양이 상추 잎과 비슷하며, 부드러운 잎은 샐러드로 만들어 날로 먹거나 수프로 조리하여 먹는다. Seaweed in the present invention may be used seaweed, Haitai, seaweed, kelp / bale, lot, scallop blue / brown sea green. Seaweed, a sea vegetable that can taste the taste of the sea, is richer in vitamins and minerals than ordinary vegetables and converts the acidified body into alkaline. Also. Seaweed contributes to the elimination of toxins in the human body, helps peristalsis of the intestines, removes constipation or stool, multiplies the skin, clears blood through hematopoietic activity, and is effective in preventing postpartum cooking, obesity, diet and yo-yo. Known as food. Seaweed is a calcium-rich, delicate, and delicious seaweed, often eaten with soybean dishes. Kelp / packing has been edible since ancient times and is mainly used as a broth material or to make tea. Lots are black and crispy seaweeds that look like noodles, soaked dried twigs in water, and are often used as vegetables. Red and green onions resemble lettuce leaves in taste and shape, and tender leaves are eaten raw or soup Cooked and eaten.
본 발명에서 버섯류는 송이, 양송이, 표고, 느타리 싸리버섯, 능이, 팽이버섯과 영지, 표고, 목이 및 복령 등 나무에서 자생하는 모든 버섯 등을 이용할 수 있다. 버섯은 독특한 향기와 맛을 가지고 있으며, 고단백 저칼로리 식품으로, 식이섬유, 비타민, 철, 아연 등 무기질이 풍부한 건강식품이다. 버섯은 칼로리는 낮고 포만감은 높이는 식이섬유가 풍부하여 과식을 억제하기 때문에 다이어트 식품으로 평가된다. 식이섬유가 4 나 들어있어 장내의 유해물, 노폐물, 발암물질을 배서하고 혈액을 깨끗하게 한다. 또한 버섯에 함유된 에르고스테를은 햇빛의 자외선 ό 의해 비타민 D로 바뀌어 장내의 칼슘 흡수를 돕는다. (b) 원초의 절단 단계 In the present invention, mushrooms, mushrooms, shiitake, shiitake mushrooms, thighs, oyster mushrooms and ganoderma lucidum, shiitake, throat, and all mushrooms that grow in the tree such as Bokryong can be used. Mushrooms have a unique aroma and taste and are high-protein, low-calorie foods that are rich in minerals such as dietary fiber, vitamins, iron, and zinc. Mushrooms are considered a diet food because they are low in calories and rich in fiber, which helps to prevent overeating. It contains 4 dietary fiber, which endorses intestinal pests, wastes and carcinogens and cleans the blood. In addition, ergosterates in mushrooms are converted to vitamin D by the ultraviolet rays of sunlight, helping to absorb calcium in the intestines. (b) cutting the raw grass
본 발명에 있어서, 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계로서, 원활한 공정을 위해 원초를 작게 절단하는 절단단계이다. 본 단계에서는 원초의 풀 냄새를 막고 원활한 공정을 위하여 원초를 비교적 작은 크기로 절단하는 단계로서, 원초의 종류에 따라 크기를 결정할 수 없으므로, 규격화시킬 수는 없으나, 대략 원초의 크기는 90cm 이내, 바람직하게는 3cm 내지 90cm이어야 한다. 원초가 3cm 미만일 경우 필요 이상의 절단으로 가공 속도가 늦고 많이 절단할수톡 풀내음이 나며 90cm 초과인 경우에는 너무 커서 다음 단계의 가공 처리 도중 정체와 이탈이 발생하므로, 원활한 생산을 목적으로 원초의 길이를 3cm 내지 90cm 크기로 절단한다. In the present invention, as a step of cutting the washed raw grass to a length of 3cm to 90cm, it is a cutting step of cutting the raw grass small for a smooth process. In this step, the raw grass is cut to a relatively small size in order to prevent the odor of the grass and the smooth process. Since the size can not be determined according to the type of the raw grass, it cannot be standardized. Preferably 3 cm to 90 cm. If the raw material is less than 3cm, the processing speed is slow due to the cutting more than necessary, and a lot of cuttings can be made. If the raw material is more than 90cm, it is too large, causing stagnation and separation during the next processing step. Cut from 3 cm to 90 cm in size.
(c) 1차 블렌칭 (bl anching) 단계 (c) bl anching step
본 발명에 있어서, 상기 절단한 원초를 60°C 내지 100°C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계로서, 상기 절단한 원초를 60°C 내지 100 °C , 바람직하게는 70 °C 내지 80°C의 물에서 3초 내지 10분간, 바람직하게는 10초 내지 10분간 가열한다. In the present invention, the first step of the first step of the first step of heating the cut raw grass in the water of 60 ° C to 100 ° C for 3 seconds to 10 minutes, the cut raw grass is 60 ° C to 100 ° C, preferably Is heated in water of 70 ° C to 80 ° C for 3 seconds to 10 minutes, preferably 10 seconds to 10 minutes.
물의 온도가 60 °C 미만일 경우에는 풀내음이 발생하고 10CTC 초과할 경우 또는 10분을 초과하여 가열하는 경우에는 영양소 파괴는 물론 갈변 현상이 일어나 상품으로서의 가치가 하락하는 경우가 있어, 가장 적합한 온도와 시간은 60 °C 내지 100°C의 온도의 물에서 3초 내지 10분 동안 1차 블렌칭하는 것으로 설정할 수 있다. If the water temperature is less than 60 ° C, pool sound is generated and if it exceeds 10 CTC or if it is heated for more than 10 minutes, nutrient destruction and browning may occur, resulting in a drop in value as a commodity. The time can be set to primary blending for 3 seconds to 10 minutes in water at a temperature of 60 ° C. to 100 ° C.
본 단계에서 가열 중인 물속에서. 인조 조미료, 또는 천연 조미료, 인조 향신료 또는 천연 향신료, 인조 점결재 또는 천연 점결재로 구성된 군에서 선택된 첨가제를 혼합할 수 있다. id) 2차 블렌칭 (bl anchi ng) 단계 In the water being heated in this step. Artificial seasonings, or selected from the group consisting of natural seasonings, artificial spices or natural spices, artificial caking or natural caking The additives can be mixed. id) second annealing (bl anchi ng) step
본 발명에 있어서, 1차 블렌칭한 원초를 60°C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계로서, 맛과 향 그리고 영양을 지키기 위하여 순간가열방식으로 수증기를 이용하여 스팀 처리하는데, 특히 터널식 철망 컨베이어 상에서 60 °C 내지 374.2 °C의 은도에서 3초 내지 10분간 스팀처리를 실시한다. 바람직하게는 상기 터널식 철망 컨베이어 상에서 100 °C 내지 374.2 °C의 은도에서 10초 내지 10분간 스팀처리를 실시한다. 수증기의 온도가 60 °C 미만일 경우에는 성형시 점결력이 떨어져 상품성이 저하되는 문제점이 있다. 1001 이상의 수증기 온도에서 3분 40초 이내의 시간에서 가장 점결력이 강해졌으며, 이를 터널식 컨베이어 속에서 블렌칭하는 것이 상품의 질을 높이거나 연료 손실 없이 경제적이었다. 그러므로 60 °C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 것이 가장 효과적이며 가장 경제적이다. In the present invention, as the second blending step of heating the primary blended raw material in a tunnel conveyor with steam at 60 ° C to 374.2 ° C for 3 seconds to 10 minutes, instant heating to preserve the taste, aroma and nutrition Steam treatment using steam, in particular on a tunnel-type wire mesh conveyor for 3 seconds to 10 minutes at a temperature of 60 ° C. to 374.2 ° C. Preferably steam treatment is performed for 10 seconds to 10 minutes at a temperature of 100 ° C to 374.2 ° C on the tunnel-type wire mesh conveyor. If the temperature of the water vapor is less than 60 ° C there is a problem in that the cohesive force during the molding is lowered and the merchandise is lowered. The most cohesive force was achieved within 3 minutes and 40 seconds at steam temperatures above 1001, and the bleeding in the tunnel conveyors was economical without increasing product quality or fuel loss. It is therefore the most effective and most economical to secondarily bleach for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C to 374.2 ° C.
(e) 침지 및 넁각 단계 (e) Immersion and angle steps
본 발명에 있어서, 상기 2차 블렌칭한 원초를 0 °C 내지 25 °C의 냉각수에서 5초 내지 10분간 침지하여 냉각시키는 단계로서, 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 은도에서, 바람직하게는 1 °C 내지 12 °C의 온도에서 1분 내지 5분 동안 침지하여 냉각시킨다. 25 °C 초과하거나 5초 미만일 경우에는 녹색도의 저하가 이루어진다. 가장 바람직하게는 1 °C 내지 12 °C의 은도에서 4분 50초 동안 침지하는 것이 가장 선명한 녹색도와 갈변현상을 막을 수 있다. 그러므로, 0°C 내지 25°C의 은도에서 5초 내지 10분간 침지하여 냉각시키는 것이 가장 효과적이며 가장 경제적이다ᅳ In the present invention, the secondary blended raw material is cooled by immersing for 5 seconds to 10 minutes in a cooling water of 0 ° C to 25 ° C, the secondary blended raw material is 0 ° C to 25 ° C In, it is preferably cooled by soaking for 1 to 5 minutes at a temperature of 1 ° C to 12 ° C. If it exceeds 25 ° C or less than 5 seconds, the greenness is reduced. Most preferably, immersion for 4 minutes and 50 seconds in silver at 1 ° C. to 12 ° C. may prevent the brightest green color and browning phenomenon. Therefore, it is best to immerse and cool for 5 seconds to 10 minutes at 0 ° C to 25 ° C silver. Effective and most economic ᅳ
*58( f ) 파쇄 및 교반 단계 * 58 (f) crushing and stirring step
본 발명에 있어서, 상기 넁각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계로서, 파쇄하여 입자 (알갱이) 형태의 원초와 파쇄 시 원초에서 나온 수분 (물)과 흔합하여 파쇄 및 교반하는 단계이다. 교반 도중 조미료, 향신료, 점결재 둥을 같이 넣어 교반기에서 교반할 수 있으나, 산채의 풍부한 맛과 향, 영양을 위하여 인공 및 천연 조미료, 인공 및 천연 향신료, 인공 및 천연 점결재 등을 사용하지 않을 수 있다. ω 성형 및 가압 단계 In the present invention, the step of crushing the raw raw material and then stirring in a stirrer, crushed and mixed with the raw material in the form of particles (grains) and the water (water) from the raw crushed when crushed and stirred. While stirring, seasonings, spices and caking additives can be added together and agitated in a stirrer, but artificial and natural seasonings, artificial and natural spices, artificial and natural caking additives, etc. may not be used for the rich taste, aroma and nutrition of wild vegetables. have. ω forming and pressing step
본 발명에 있어서, 상기 교반한 원초를 스프레드시켜 성형하고, 스편지프레스 (sponge press) 내에서 탈수한 후 가압하는 단계로서, 교반 후 컨베이어 상에서 성형하거나 성형 를에서 성형하고 성형 직후 스펀지로 가압함으로써 성형 및 가압한다. 스프레드 직후 스폰지 프레스 ( sponge press )로 수분을 흡수한 후 스폰지 프레스 내에서 가열 증발시키거나 진공 흡착시키는 것을 특징으로 한다. 원활한 성형을 목적으로 원초에 물을 흔합할 수 있으며, 또한 빠른 성형을 목적으로 수분을 빨리 제거하기 위하여 성형부의 하단에 진동자를 이용하여 진동을 이용할 수 있다. 또한, 성형 직후에 원초 위에 인공 점결제 또는 천연 점결제 등을 분무하거나 분말을 살포할 수 있으며, 성형 직후 원초 위에 약초 등의 기능성 첨가물을 액상으로 분무하거나 분말을 살포할 수 있다. 도 5은 스프레드 직후의 상태를 나타낸 사진이다. (h) 건조 단계 In the present invention, the stirred raw grass is formed by spreading, dehydrating in a sponge press and then pressurizing, forming by stirring on a conveyor or molding by molding and pressing by a sponge immediately after molding And pressurized. Immediately after spreading, the water is absorbed by a sponge press, and then heat evaporated or vacuum adsorbed in the sponge press. Water may be mixed in the raw material for the purpose of smooth molding, and vibration may be used by using a vibrator at the bottom of the molding part to quickly remove moisture for the purpose of rapid molding. In addition, an artificial binder or a natural binder may be sprayed or sprayed on the raw material immediately after molding, or a functional additive such as herbal medicine may be sprayed on the raw material immediately after molding, or the powder may be sprayed. 5 is a photograph showing a state immediately after spreading. (h) drying step
본 발명에 있어서, 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계로세 -50 °C 내지 +80°C의 건조기에서 동결 건조 또는 고온 건조하는 단계이다. 컨베이어 상이나 성형 를 상에서 동결건조 또는 고은 건조 시 -50°C 내지 +8CTC의 온도에서 1분 내지 24시간의 시간 동안 건조율 6 내지 13중량 %로 건조시킨다. 이 때, -50 °C 미만일 경우에는 영양소 파괴는 최소화할 수 있으나 경제성에서 취약하고 +80°C를 초과할 경우에는 녹색도가 감소하여 갈변현상의 문제점이 있다. 또한, 24시간을 초과할 경우에는 신선도 유지와 경제성의 문제점이 있다. 도 6은 성형 후 건조단계의 상태 , 도 7은 건조 후의 상태 그리고 도 8은 건조 중인 상태의 사진이다. In the present invention, the step of drying the dehydrated raw grass to produce laver in the sheet state is a step of freeze drying or high temperature drying in a dryer of -50 ° C to +80 ° C. Lyophilization or solidification on a conveyor or on a mold is dried at a drying rate of 6 to 13% by weight for a time period of 1 minute to 24 hours at a temperature of -50 ° C to + 8CTC. At this time, nutrient destruction can be minimized when it is less than -50 ° C. However, if it is vulnerable in economics and exceeds +80 ° C, there is a problem of browning due to a decrease in greenness. In addition, when it exceeds 24 hours, there is a problem of maintaining freshness and economics. Figure 6 is a state of the drying step after molding, Figure 7 is a state after drying and Figure 8 is a photograph of the state being dried.
( i ) 조미 및 1차 절단단계 (i) Seasoning and first cutting stage
본 발명에 있어서, 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계로서, 대형으로 성형된 산채 김을 더 적은 크기로 절단하여 수평으로 쌓아 밀봉하거나 롤 형태로 말아 밀봉 후 -40°C 이하의 온도에서 냉동 보관하는 단계이다ᅳ 이 때 장기 보관을 목적으로 하는 산채 김은 조미를 하지 않고 롤 형태나 더 적은 형태로 절단하여 수평으로 쌓아 밀봉 후 넁동 보관한다. 특히 조미 시 식물성 기름이나 동물성 기름 또는 이들의 흔합유를 사용하거나 소금이나 간장 등을 이용하여 맛을 내거나 숯 향과 같은 향신료 등을 이용하여 풍미를 더하거나 기타 기능성 첨가물을 조미 시 첨가할 수 있다. In the present invention, as the step of seasoning and first cutting the laver in the dried sheet state, cut a large sized wild vegetable laver to a smaller size to stack horizontally sealed or rolled in roll form after sealing -40 ° C It is a step of freezing at the following temperature 산 At this time, wild vegetables laver for long-term storage is cut into a roll or less form without seasoning, stacked horizontally, sealed and kept for a long time. In particular, seasonings can be made using vegetable or animal oils or mixed oils thereof, flavored with salt or soy sauce, flavored with charcoal flavors, or other functional additives.
( j ) 가열 및 2차 절단 단계 (j) heating and secondary cutting steps
본 발명에 있어서, 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2차 절단하는 단계로서, 생산된 산채 김을 더욱 풍부한 맛을 낼 수 있도록 하는 단계이다. 60 °C 내지 650 °C의 온도에서 3초 내지 5분 동안 굽거나 60°C 내지 65CTC의 온도에서 3초 내지 5분 동안 튀겨 수분을을 5중량 % 내지 14중량 %로 생산할 수 있다. 이 때, 60°C 미만일 경우에는 식감이 떨어지는 문제가 있고, 650°C를 초과할 경우에는 갈변으로 인한 상품성이 저하되는 문제점이 있으며, 3초 미만일 경우에는 맛이 떨어지고, 5분을 초과할 경우에는 쓴 맛으로 인해 상품성이 저하된다. In the present invention, the step of baking or frying and secondary cutting the laver of the first cut sheet state, to produce a richer taste of the wild vegetable laver produced Step. Baking for 3 seconds to 5 minutes at a temperature of 60 ° C to 650 ° C or frying for 3 seconds to 5 minutes at a temperature of 60 ° C to 65 CTC can produce moisture from 5% to 14% by weight. At this time, if less than 60 ° C, there is a problem that the texture falls, if it exceeds 650 ° C there is a problem that the mercury due to browning is deteriorated, if less than 3 seconds, the taste falls, if more than 5 minutes Due to the bitter taste, the marketability is lowered.
또한, 상기 조미 단계 후에 쉽게 먹을 수 있도록 절단하거나 소포장을 목적으로 더 적게 절단할 수 있다. (10 포장단계 In addition, it can be easily cut after the seasoning step or cut less for the purpose of packaging. (10 packing steps
본 발명에 있어서, 상기 절단된 시트 상태의 김을 포장하는 단계로서, 절단 후 식품포장지 또는 기능성 식품포장지를 이용하여 포장하는 단계이다. 또한, 본 발명은 다른 관점에서 상기 산채 김의 제조방법에 의해 제조된 산채 김에 관한 것이다. 본 발명은 또 다른 관점에서 (a) 산채 자반으로 제조하고자 하는 원초를 세척하는 단계; (b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; ( c) 상기 절단한 원초를 60 °C 내지 100 °C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (d) 상기 1차 블렌칭한 원초를 60 °C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 냉각수에서 5초 내지 10분간 침지하여 넁각시키는 단계; ( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계; (h) 상기 탈수된 원초를 건조하여 시트 상태의 김올 제조하는 단계; ( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; 및 ( j ) 상기 1차 절단에서 생기는 부스러기를 조미하여 굽거나 튀기는 단계를 포함하는 산채 자반의 제조방법을 제공한다. 본 발명은 또 다른 관점에서 (a) 산채 자반으로 제조하고자 하는 원초를 세척하는 단계; (b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; (c) 상기 절단한 원초를 60°C 내지 100 °C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (d) 상기 1차 블렌칭한 원초를 60°C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 냉각수에서 5초 내지 10분간 침지하여 냉각시키는 단계; ( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 ( sponge press)로 탈수한 후 가압하는 단계 ; (h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; 및 ( ί ) 상기 건조된 시트 상태의 김 상단에 찹쌀풀을 도포하여 건조한 후에 튀기는 단계를 포함하는 산채 부각의 제조방법을 제공한다. In the present invention, the step of packaging the seaweed in the cut sheet state, the step of packaging using a food packaging paper or a functional food packaging paper after cutting. In addition, the present invention relates to a wild vegetable laver produced by the production method of the wild vegetable laver in another aspect. In another aspect, the present invention (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary blending of the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C. to 374.2 ° C .; (e) immersing the second blended raw grass by immersing it in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes; (f) crushing the cooled raw grass and stirring in a stirrer; (g) spreading and stirring the stirred raw grass, Depressurizing with a sponge press and then pressurizing; (h) drying the dehydrated raw grass to produce gimol in a sheet state; (i) seasoning and first cutting the laver in the dried sheet state; And (j) to provide a method of producing a wild vegetable purpur comprising the step of baking or frying seasoning debris from the first cut. In another aspect, the present invention (a) washing the raw material to be produced with wild vegetables; (b) cutting the washed primitive to a length of 3 cm to 90 cm; (c) primary blanking of the cut raw grass by instantaneous heating in water of 60 ° C to 100 ° C for 3 seconds to 10 minutes; (d) secondary blending of the primary blended raw material by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C. to 374.2 ° C .; (e) cooling the secondary blended raw material by immersing for 5 seconds to 10 minutes in a cooling water of 0 ° C to 25 ° C; (f) crushing the cooled raw grass and stirring in a stirrer; (g) spreading and stirring the stirred raw grass, and dehydrating with a sponge press to pressurize it; (h) drying the dehydrated raw grass to produce laver in a sheet state; And (ί) provides a method of producing a wild vegetable incidence comprising the step of applying the glutinous rice paste to the top of the dried sheet state laver and fried.
또한, 본 발명은 또 다른 관점에서 ( a) 산채 김으로 제조하고자 하는 원초를 세척하는 단계: (b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; (c) 상기 절단한 원초를 60 °C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (cl) 상기 1차 블렌칭한 원초를 60°C 내지 100°C의 물속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (e) 상기 2차 블렌칭한 원초를 0 °C 내지 25 °C의 냉각수에서 5초 내지 10분간 침지하여 넁각시키는 단계; ( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계 ; (h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; ( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; ( j ) 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2차 절단하는 단계; 및 (k) 상기 절단된 시트 상태의 김을 포장하는 단계를 포함하는 산채 김의 제조방법을 제공한다. 이하, 실시예를 통하여 본 발명을 더욱 상세히 설명하고자 한다. 이들 실시예는 오로지 본 발명을 예시하기 위한 것으로, 본 발명의 범위가 이들 실시예에 의해 제한되는 것으로 해석되지 않는 것은 당 업계에서 통상의 지식을 가진 자에게 있어서 자명할 것이다. 실시예 1 In another aspect, the present invention (a) washing the raw material to be produced with wild vegetables: (b) cutting the washed raw material to a length of 3cm to 90cm; (c) primary blanking of the cut raw grass by instantaneous heating for 3 seconds to 10 minutes in a tunnel conveyor with steam at 60 ° C. to 374.2 ° C .; (cl) secondary blending of the primary blended raw grass by heating at 60 ° C. to 100 ° C. for 3 seconds to 10 minutes; (e) immersing the second blended raw grass by immersing it in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes; (f) crushing the cooled raw grass and stirring in a stirrer; (g) spreading and shaping the stirred raw grass, Pressurizing after dehydrating with a sponge press; (h) drying the dehydrated raw grass to produce laver in a sheet state; (i) seasoning and first cutting the laver in the dried sheet state; (j) baking or frying and making the second cut of the laver in the first cut sheet state; And (k) provides a method of producing a wild vegetable laver comprising the step of wrapping the laver of the cut sheet state. Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, and it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples. Example 1
산채 김으로 제조하고자 하는 쑥, 넁이, 달래 , 두롭, 취나물, 원추리 (원초라 칭함)를 오존 살균하고 세척하였다. 상기 원초를 3cm 내지 90cm 이하로 절단하고 70T 80°C의 물에 5분간 1차 블렌칭한 후에 터널식 철망 컨베이어 상에서 100 °C의 수증기로 3분 40초 이내의 시간 동안 2차 블렌칭하였다. 상기 블렌칭한 원초를 약 K C의 온도에서 4분 50초 동안 침지하여 넁각시켰다. 원초를 파쇄 및 교반하고 스프레드시켜 성형하고, 스편지프레스 ( sponge press)로 탈수한 후 가압하였다. 성형 를에서 59°C의 온도에서 4시간 동안 건조율 10중량 % 정도로 건조시켰다. 건조시킨 후에 작게 절단하고, 15CTC의 온도에서 6초 동안 굽거나 150°C의 온도에서 8초 동안 튀겨 수분율을 8% 내지 10중량 %로 하여 포장하였다. 실시예 2 Mugwort, coriander, soothe, thick, drunk, and conical (called raw grass) to be produced with wild seaweed were ozone sterilized and washed. The vinegar was cut to 3 cm to 90 cm or less and first bleached in water of 70T 80 ° C. for 5 minutes, followed by secondary bleaching with a steam of 100 ° C. for 3 minutes and 40 seconds on a tunnel-type wire mesh conveyor. The blended raw grass was immersed by immersion for 4 minutes 50 seconds at a temperature of about KC. The raw material was crushed, stirred, spreaded and molded, dehydrated by a sponge press, and pressed. The molding was dried at about 10 wt% of drying rate for 4 hours at a temperature of 59 ° C. After drying, small pieces were cut and baked at a temperature of 15 CTC for 6 seconds or fried at a temperature of 150 ° C. for 8 seconds to prepare a moisture content of 8% to 10% by weight. Example 2
실시예 1에서 2차 블렌칭을 실시하지 않은 것을 제외하고는 상기 실시예 1과 동일하게 실시하여 산채 김을 제조하였다. 실시예 3 Example 1 except that the second blending was not performed in Example 1 It was carried out in the same manner to prepare a wild vegetable seaweed. Example 3
실시예 1에서 1차 블렌칭을 실시하지 않은 것을 제외하고는 상기 실시예 1과 동일하게 실시하여 산채 김을 제조하였다. 상기 실시예에서 1차 블렌칭하는 이유는 조미 및 첨가물올 가장 손쉽고 정확하게 혼합 할 수 있기 때문이며 순간 가열을 목적으로 하는 것은 원초의 녹색도와 신선도를 유지 시키기 위함이며 제시한 은도와 시간은 풀냄새가 나지 않도록 하기 위함이다. 또한, 2차 블렌칭하는 이유는 상기 환경에서 가열해야만 원초 가열 시 나는 풀내음을 막을 수 있고 상기 공정이 터널식컨베어 속에서 이루어져야 하는 것은 열 손실을 최소화시키고 원초의 맛과 향과 영양을 살리기 위해 터널식컨베어 속에서 생산하는 것이 가장 효과적이기 때문이다. Except for not performing the first blending in Example 1 was carried out in the same manner as in Example 1 to prepare a wild vegetable laver. The primary blending in the above embodiment is because the seasoning and the additives can be easily and accurately mixed with each other. The purpose of the instantaneous heating is to maintain the greenness and freshness of the raw grass, and the presented silver and time are not to give off the smell of grass. To do this. In addition, the reason for the second blending is that the heating in the environment can be prevented from the odor of the original heating, and the process must be performed in the tunnel-type conveyor to minimize the heat loss and to save the flavor, aroma and nutrition of the original tunnel conveyor. Because producing in the most effective.
상기 실시예 1 내지 3에 의하여 제조된 산채 김은 도 3 및 도 4에서 보는 바와 같이 섭취하기 편리한 형태로 가공함과 동시에 산채의 향과 영양을 그대로 보존할 수 있었으며, 특히 1차 블렌칭 및 2차 블렌칭 공정을 병행한 실시예 3에 의하여 가장 상품성 있는 산채 김을 얻을 수 있었다. 또한, 이렇게 제조된 산채 김을 이용하여 도 10에서와 같이 산채 김 초밥을 제조할 수 있다. 이상으로 본 발명 내용의 특정한 부분을 상세히 기술하였는바, 당업계의 통상의 지식을 가진 자에게 있어서 이러한 구체적 기술은 단지 바람직한 실시 양태일 뿐이며, 이에 의해 본 발명의 범위가 제한되는 것이 아닌 점은 명백할 것이다. 따라서 본 발명의 실질적인 범위는 청구항들과 그것들의 등가물에 의하여 정의된다고 할 것이다. Sanchae laver prepared in Examples 1 to 3 was processed in a convenient form as shown in Figures 3 and 4 and at the same time was able to preserve the aroma and nutrition of the wild vegetables, in particular primary blending and 2 The most commercially available wild vegetable laver was obtained by Example 3 which carried out the tea-blending process. In addition, it is possible to produce a seaweed seaweed sushi as shown in Figure 10 using the produced seaweed seaweed. The specific parts of the present invention have been described in detail above, and it should be apparent to those skilled in the art that these specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. will be. Thus, the substantial scope of the present invention will be defined by the claims and their equivalents.

Claims

【청구의 범위】 【Scope of Claim】
【청구항 1】 【Claim 1】
다음 단계를 포함하는 산채 김의 제조방법 : Method for producing mountain vegetable seaweed comprising the following steps:
(a) 산채 김으로 제조하고자 하는 원초를 세척하는 단계 ; (a) Washing the raw material to be manufactured into wild vegetable seaweed;
(b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계: (b) cutting the washed raw grass into a length of 3 cm to 90 cm:
(c) 상기 절단한 원초를 60 °C 내지 100 °C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (c) a primary blanching step of instantaneously heating the cut raw material in water at 60 ° C to 100 ° C for 3 seconds to 10 minutes;
(d) 상기 1차 블렌칭한 원초를 60°C 내지 374.2°C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (d) performing secondary blanching of the primary blanched raw material by instantaneously heating it with steam at 60 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunnel conveyor;
(e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 넁각수에서 5초 내지 10분간 침지하여 냉각시키는 단계 ; (e) cooling the secondary blanched raw material by immersing it in water at a temperature of 0 ° C to 25 ° C for 5 seconds to 10 minutes;
( f ) 상기 넁각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (f) crushing the shredded raw material and then stirring it in a stirrer;
(g) 상기 교반한 원초를 스프레드시켜 성형하고, 스편지프레스 (sponge press)로 탈수한 후 가압하는 단계; (g) Spreading and molding the stirred raw material, dehydrating it with a sponge press, and then pressurizing it;
(h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; (h) drying the dehydrated raw material to produce seaweed in the form of a sheet;
( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; (i) Seasoning and first cutting the dried seaweed in the sheet state;
( j ) 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2차 절단하는 단계; 및 (j) baking or frying the firstly cut sheet seaweed and secondly cutting it; and
(k) 상기 절단된 시트 상태의 김을 포장하는 단계. (k) Packaging the cut sheet seaweed.
【청구항 2】 【Claim 2】
제 1항에 있어서, In clause 1,
상기 (h) 단계 이후에 건조된 김 상태의 원초를 절단하여 수평으로 쌓거나 롤 형태로 말아 밀봉하여 -4CTC 이하의 온도에서 냉동 보관하는 단계를 더욱 포함하는 것을 특징으로 하는 산채 김의 제조방법 . A method of producing wild vegetable seaweed, characterized in that it further comprises the step of cutting the raw dried seaweed after step (h), stacking it horizontally or rolling it into a roll, sealing it, and storing it frozen at a temperature of -4CTC or lower.
【청구항 3】 제 1항에 있어서, 【Claim 3】 According to clause 1,
상기 (c) 단계는 가열 중인 물속에서 인조 조미료, 천연 조미료, 인조 향신료, 인조 점결재 및 천연 점결재로 구성된 군에서 선텍된 첨가제를 흔합하는 것을 특징으로 하는 산채 김의 제조방법 . The step (c) is a method of producing mountain vegetable seaweed, characterized in that additives selected from the group consisting of artificial seasoning, natural seasoning, artificial spice, artificial caking agent, and natural caking agent are mixed in heated water.
【청구항 4】 【Claim 4】
제 1항에 있어서, According to clause 1,
상기 (g) 단계는 원활한 성형을 목적으로 또는 성형 직전에 물을 흔합하거나 빠른 배수를 목적으로 성형부의 하단을 진동시키는 것을 특징으로 하는 산채 김의 제조방법. The step (g) is a method of producing wild vegetable seaweed, characterized in that the bottom of the molded part is vibrated for the purpose of smooth molding, mixing water just before molding, or rapid drainage.
【청구항 5】 【Claim 5】
제 1항에 있어서, According to clause 1,
상기 (g) 단계는 성형 직후 원초 위에 인공 점결제 또는 천연 점결제를 분무하거나 또는 기능성 첨가물을 액상 또는 분말형태로 살포하는 것을 특징으로 하는 산채 김의 제조방법 . The step (g) is a method of producing mountain vegetable seaweed, characterized in that spraying an artificial binder or a natural binder on the raw material immediately after molding, or spraying a functional additive in liquid or powder form.
【청구항 6】 . 【Claim 6】.
저 U항에 있어서, In that U port,
상기 (h) 단계는 컨베이어 상이나 성형 를 상에서 -50°C 내지 +80°C의 온도에서 1 분 내지 24 시간의 시간 동안 건조율 6 내지 13 중량 %로 동결건조 또는 고온 건조시키는 것을 특징으로 하는 산채 김의 제조방법 . The step (h) is freeze-dried or high-temperature dried at a drying rate of 6 to 13% by weight on a conveyor or mold at a temperature of -50 ° C to +80 ° C for 1 minute to 24 hours. How to make seaweed.
【청구항 7】 【Claim 7】
제 1항에 있어서, According to clause 1,
상기 ( i ) 단계는 식물성 기름, 동물성 기름 또는 이들의 혼합유를 사용하거나 소금이나 간장으로 맛을 내거나 향신료를 이용하여 풍미를 더하거나 기능성 첨가물을 조미하는 것올 특징으로 하는 산채 김의 제조방법 . The step (i) is a method of producing mountain vegetable seaweed, characterized in that it uses vegetable oil, animal oil, or a mixture thereof, seasoning with salt or soy sauce, adding flavor using spices, or seasoning with functional additives.
【청구항 8】 【Claim 8】
제 1항에 있어서, According to clause 1,
상기 ( j ) 단계는 60°C 내지 650°C의 온도에서 3 초 내지 5 분 동안 굽거나 60°C 내지 650 °C의 온도에서 3 초 내지 5 분 동안 튀겨 수분율을 5 중량 ¾> 내지 14중량 ¾»로 생산하는 것을 특징으로 하는 산채 김의 제조방법 . Step (j) is performed by baking at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes or frying at a temperature of 60 ° C to 650 ° C for 3 seconds to 5 minutes to reduce the moisture content to 5% to 14% by weight. Method for producing wild vegetable seaweed, characterized in that it is produced in ¾».
【청구항 9】 【Claim 9】
제 1항에 있어서, In clause 1,
상기 원초는 산채류, 약초류, 야채류, 해조류, 근채류 및 버섯류로 구성된 군에서 선택되는 1종 이상인 것을 특징으로 하는 산채 김의 제조방법. A method of producing mountain vegetable seaweed, characterized in that the raw herb is one or more types selected from the group consisting of wild vegetables, medicinal herbs, vegetables, seaweed, root vegetables, and mushrooms.
【청구항 10】 【Claim 10】
제 9항에 있어서, In clause 9,
상기 원초는 약초류 또는 버섯류인 것을 특징으로 하는 산채 김의 제조방법. A method of producing wild vegetable seaweed, characterized in that the raw herbs are medicinal herbs or mushrooms.
【청구항 11】 【Claim 11】
제 1항의 산채 김의 제조방법에 의해 제조된 산채 김 . Wild vegetable seaweed manufactured by the wild vegetable seaweed manufacturing method of paragraph 1.
[청구항 12】 [Claim 12]
다음 단계를 포함하는 산채 자반의 제조방법 : Method for producing wild vegetable purchas comprising the following steps:
(a) 산채 자반으로 제조하고자 하는 원초를 세척하는 단계 ; (a) washing the raw material to be manufactured into wild vegetable purpura;
(b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; (b) cutting the washed raw grass into a length of 3 cm to 90 cm;
(c) 상기 절단한 원초를 6(rc 내지 ioo°c의 물속에서 3초 내지 ιο분간 순간 가열하는 1차 블렌칭하는 단계 ; (c) a first blanching step of instantaneously heating the cut raw material in water at 6 (rc to ioo ° C) for 3 seconds to ιο minutes;
(cl) 상기 1차 블렌칭한 원초를 60°C 내지 374.2°C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (cl) performing secondary blanching of the primary blanched raw material by instantaneously heating it with steam at 60 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunnel conveyor;
(e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 넁각수에서 5초 내지 10분간 침지하여 냉각시키는 단계 ; ( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (e) cooling the secondary blanched raw material by immersing it in water at a temperature of 0 ° C to 25 ° C for 5 seconds to 10 minutes; (f) crushing the cooled raw material and then stirring it in a stirrer;
(g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계 ; (g) Spreading and forming the stirred raw material, dehydrating it with a sponge press, and then pressing it;
(h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; (h) drying the dehydrated raw material to produce seaweed in the form of a sheet;
( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; 및 (i) Seasoning and first cutting the dried seaweed in the sheet state; and
(j ) 상기 1차 절단에서 생기는 부스러기를 조미하여 굽거나 튀기는 단계. (j) A step of seasoning and baking or frying the scraps generated from the first cutting.
【청구항 13】 【Claim 13】
다음 단계를 포함하는 산채 부각의 제조방법 : Method for manufacturing Sanchae Buchak comprising the following steps:
(a) 산채 자반으로 제조하고자 하는 원초를 세척하는 단계; (a) washing the raw material to be manufactured into wild vegetable purpura;
(b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; (b) cutting the washed raw grass into a length of 3 cm to 90 cm;
(c) 상기 절단한 원초를 60°C 내지 100°C의 물속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (c) a primary blanching step of instantaneously heating the cut raw material in water at 60 ° C to 100 ° C for 3 seconds to 10 minutes;
(d) 상기 1차 블렌칭한 원초를 60°C 내지 374.2°C의 수증기로 터널식 컨베이어 속에서 3초. 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; (d) The first blanched raw material was subjected to steam at 60 ° C to 374.2 ° C for 3 seconds in a tunnel conveyor . Secondary blanching step of instantaneous heating for 10 minutes;
(e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 넁각수에서 5초 내지 10분간 침지하여 넁각시키는 단계 ; (e) immersing the second-blended raw material in water at a temperature of 0 ° C to 25 ° C for 5 seconds to 10 minutes to make it into a paste;
( f ) 상기 냉각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (f) crushing the cooled raw material and then stirring it in a stirrer;
(g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계; (g) Spreading and forming the stirred raw material, dehydrating it with a sponge press, and then pressurizing it;
(h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; 및 (h) drying the dehydrated raw material to produce seaweed in the form of a sheet; and
( i ) 상기 건조돤 시트 상태의 김 상단에 찹쌀풀을 도포하여 건조한 후에 튀기는 단계. (i) Applying glutinous rice paste to the top of the dried seaweed sheet, drying it, and then frying it.
【청구항 14】 【Claim 14】
다음 단계를 포함하는 산채 김의 제조방법 : (a) 산채 김으로 제조하고자 하는 원초를 세척하는 단계; Method for producing mountain vegetable seaweed comprising the following steps: (a) washing the raw material to be manufactured into wild vegetable seaweed;
(b) 상기 세척한 원초를 3cm 내지 90cm의 길이로 절단하는 단계; (b) cutting the washed raw grass into a length of 3 cm to 90 cm;
(c) 상기 절단한 원초를 60 °C 내지 374.2 °C의 수증기로 터널식 컨베이어 속에서 3초 내지 10분간 순간 가열하는 1차 블렌칭하는 단계; (c) a first blanching step of instantaneously heating the cut raw grass with steam at 60 ° C to 374.2 ° C for 3 seconds to 10 minutes in a tunnel conveyor;
(d) 상기 1차 블렌칭한 원초를 60°C 내지 100 °C의 물속에서 3초 내지 10분간 순간 가열하는 2차 블렌칭하는 단계; · (d) a second blanching step of instantaneously heating the first blanched raw material in water at 60 ° C to 100 ° C for 3 seconds to 10 minutes; ·
(e) 상기 2차 블렌칭한 원초를 0°C 내지 25°C의 냉각수에서 5초 내지 10분간 침지하여 넁각시키는 단계; (e) immersing the secondary blanched raw material in cooling water at 0 ° C to 25 ° C for 5 seconds to 10 minutes to soften it;
( f ) 상기 넁각시킨 원초를 파쇄한 후 교반기에서 교반하는 단계; (f) crushing the shredded raw material and then stirring it in a stirrer;
(g) 상기 교반한 원초를 스프레드시켜 성형하고, 스펀지프레스 (sponge press)로 탈수한 후 가압하는 단계; (g) Spreading and forming the stirred raw material, dehydrating it with a sponge press, and then pressurizing it;
(h) 상기 탈수된 원초를 건조하여 시트 상태의 김을 제조하는 단계; (h) drying the dehydrated raw material to produce seaweed in the form of a sheet;
( i ) 상기 건조된 시트 상태의 김을 조미하고 1차 절단하는 단계; (i) Seasoning and first cutting the dried seaweed in the sheet state;
( j ) 상기 1차 절단된 시트 상태의 김을 굽거나 튀기고 2차 ¾단하는 단계; 및 (k) 상기 절단된 시트 상태의 김을 포장하는 단계. (j) baking or frying the first cut sheet seaweed and second cutting it; And (k) packaging the cut sheet seaweed.
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CN110973533A (en) * 2019-12-05 2020-04-10 天津丰华裕隆农业发展股份有限公司 Processing method of dried sweet potatoes capable of invigorating spleen and stopping diarrhea

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