WO2015119321A1

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

Info

Publication number: WO2015119321A1
Application number: PCT/KR2014/001461
Authority: WO
Inventors: 김한나
Original assignee: 김한나
Priority date: 2014-02-07
Filing date: 2014-02-24
Publication date: 2015-08-13
Also published as: KR101423263B1

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

【Specification】

[Name of invention]

Production method of wild vegetable laver and wild vegetable laver produced by the above method

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.

Background Art

In general, there are methods for eating vegetables, such as eating raw vegetables, naturally dried vegetables, or frozen vegetables.

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.

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.

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.

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.

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.

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.

[Content of invention] [technical problem]

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. Technical solution

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.

The present invention also provides a wild vegetable laver produced by the production method of the wild vegetable laver.

Advantageous Effects

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.

[Brief Description of Drawings]

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.

5 is a state photograph immediately after spreading. Figure 6 is a state photograph of the drying step after molding.

7 is a state photograph after drying.

8 is a photograph of a state being dried.

9 is a state photograph immediately after molding.

10 is a photograph of wild vegetable seaweed sushi using wild vegetable seaweed prepared according to an embodiment of the present invention.

[Form for implementation of invention]

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.

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.

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.

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

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.

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.

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.

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 .

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

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.

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

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) bl anching step

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.

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.

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

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) Immersion and angle steps

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) crushing and stirring step

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

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

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) Seasoning and first cutting stage

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) heating and secondary cutting steps

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.

In addition, it can be easily cut after the seasoning step or cut less for the purpose of packaging. (10 packing steps

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.

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

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

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

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.

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

【Scope of Claim】

【Claim 1】

Method for producing mountain vegetable seaweed comprising the following steps:

(a) Washing the raw material to be manufactured into wild vegetable seaweed;

(b) cutting the washed raw grass into a length of 3 cm to 90 cm:

(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) 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) 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 shredded raw material and then stirring it in a stirrer;

(g) Spreading and molding the stirred raw material, dehydrating it with a sponge press, and then pressurizing it;

(h) drying the dehydrated raw material to produce seaweed in the form of a sheet;

(i) Seasoning and first cutting the dried seaweed in the sheet state;

(j) baking or frying the firstly cut sheet seaweed and secondly cutting it; and

(k) Packaging the cut sheet seaweed.

【Claim 2】

In clause 1,

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.

【Claim 3】 According to clause 1,

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.

【Claim 4】

According to clause 1,

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.

【Claim 5】

According to clause 1,

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.

【Claim 6】.

In that U port,

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.

【Claim 7】

According to clause 1,

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.

【Claim 8】

According to clause 1,

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».

【Claim 9】

In clause 1,

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.

【Claim 10】

In clause 9,

A method of producing wild vegetable seaweed, characterized in that the raw herbs are medicinal herbs or mushrooms.

【Claim 11】

Wild vegetable seaweed manufactured by the wild vegetable seaweed manufacturing method of paragraph 1.

[Claim 12]

Method for producing wild vegetable purchas comprising the following steps:

(a) washing the raw material to be manufactured into wild vegetable purpura;

(b) cutting the washed raw grass into a length of 3 cm to 90 cm;

(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) 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) 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) Spreading and forming the stirred raw material, dehydrating it with a sponge press, and then pressing it;

(i) Seasoning and first cutting the dried seaweed in the sheet state; and

(j) A step of seasoning and baking or frying the scraps generated from the first cutting.

【Claim 13】

Method for manufacturing Sanchae Buchak comprising the following steps:

(a) washing the raw material to be manufactured into wild vegetable purpura;

(b) cutting the washed raw grass into a length of 3 cm to 90 cm;

(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) 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) crushing the cooled raw material and then stirring it in a stirrer;

(g) Spreading and forming the stirred raw material, dehydrating it with a sponge press, and then pressurizing it;

(h) drying the dehydrated raw material to produce seaweed in the form of a sheet; and

(i) Applying glutinous rice paste to the top of the dried seaweed sheet, drying it, and then frying it.

【Claim 14】

Method for producing mountain vegetable seaweed comprising the following steps: (a) washing the raw material to be manufactured into wild vegetable seaweed;

(b) cutting the washed raw grass into a length of 3 cm to 90 cm;

(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) 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) 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) crushing the shredded raw material and then stirring it in a stirrer;

(i) Seasoning and first cutting the dried seaweed in the sheet state;

(j) baking or frying the first cut sheet seaweed and second cutting it; And (k) packaging the cut sheet seaweed.