KR102009378B1 - Method for preparating processed food of laver shape using cirsium setidens nakai - Google Patents

Abstract

The present invention relates to a method of manufacturing a processed food in the form of laver using gondre, and more particularly, to provide a method of manufacturing a processed food in the form of laver using gondle with improved texture and flavor.
According to the present invention, using a gondre rich in dietary fiber that is good for the body and helps digestion and prevention of geriatric diseases, and also contains more protein than other wild vegetables, it is made into thin sheets or furikake in the form of seaweed and eaten with rice. It is easy, and it has a remarkable effect to allow young and old to enjoy gondre wild vegetables regardless of season.
In addition, by separating the leaves and stems of the gondre, the juice from the gondle, the stem cut 1 to 2 cm, the juice and the gondre boiled water and sugar are added and heated at high heat to facilitate the factorinarin contained in the juice and the stem It can be extracted easily, and vegetable oil is combined with sugars to induce sticky properties, and it has a remarkable effect in maintaining a constant cohesion while maintaining the original color of the gondle by treating hot and cold air at a constant temperature.

Description

Method for preparating processed food of laver shape using cirsium setidens nakai}

The present invention relates to a method of manufacturing a processed food in the form of laver using gondre, and more particularly, to provide a method of manufacturing a processed food in the form of laver using gondle with improved texture and flavor.

Gondre refers to the perennial herbaceous `` Culture Thistle '', which belongs to the Asteraceae family, is distributed throughout the country and grows and grows in mountain and open fields. In particular, Gangwon-do is known as 'gondre', and young sprouts are eaten mainly as herbs. These edible gondre wild vegetables are suitable for diet foods because they are rich in oil and fiber, and they are rich in protein, calcium and vitamin A and other nutrients. There is also a complementary effect. In addition, Gondre Sanchae helps to prevent adult diseases (anti-cholesterol, etc.), and is known to be good for venous dilatation, hemostatic action, anti-inflammatory action, diuretic action. In addition, the main active ingredient, Pectolinarin (Pectolinarin) has a function of reducing cholesterol and inhibiting liver damage, which may help detoxification after drinking.

Korean Patent Publication No. 2012-0007325 discloses a method for preparing Gondre Herb Rice using Gondre Juice, and Korean Patent Publication No. 2005-0116295 discloses a method for preparing Gondre Herb Rice. . In this way, gondry wild vegetables are mostly supplied in dried form or boiled and frozen form in simple processed form with low added value such as seasoned herbs and gondre rice. If you have to discomfort about storage and dried herbs, as soon as ingested in the food is called water for about 30 minutes, it takes a long time to ingest because it needs to boil over 20 minutes. Because of this inconvenience and low added value, the development of secondary processed foods that are easy to be popularized and high value added is very urgently needed as raw materials of gondry.

Korean Laid-Open Patent No. 2012-0007325 Korean Patent Publication No. 2005-0116295

An object of the present invention is rich in dietary fiber that is good for the body and helps digestion and prevention of geriatric diseases, and processed protein in the form of seaweed using gondre to easily use the gondles, which contain a lot of vegetable protein compared to other wild vegetables regardless of season. It is to provide a manufacturing method.

In addition, by separating and using the leaves and stems of the gondre, the gondle leaves are destroyed with a chopping machine to separate the fibers and gondre with the remaining water, and the chopped stems mixed with the fibers of the destroyed tissues in a proportion to the dry matter. Advantageous to the effect of flocculation, boil the gondles and boil the remaining water and stems at high temperatures to make it easy to extract sticky vegetable oil and pectoryrinin, the main active ingredient of the gondles, and gondre through the treatment of hot and cold air at a constant temperature. The purpose of the present invention is to provide a method of manufacturing processed foods using seaweed that can increase cohesiveness while maintaining the inherent color.

According to an exemplary aspect of the present invention, the method comprises: (A) separating a gondle leaf and a stem;

(B) pretreating the gondle leaves;

(C) preparing an extract by adding water to a gondre stem and extracting hot water at a temperature of 100 to 120 ° C. for 10 to 20 minutes;

(D) mixing the pretreated gondre leaves with the gondle stem extract;

In the manufacturing method of the processed food of the laver form using gondre comprising the step of molding and drying the mixture;

Step (B) is

(B-a) placing a gondle leaf in water and dehumidifying at a temperature of 100 to 120 ° C. for 3 to 7 minutes; And

(B-b) cutting the poached gondle leaves to a size of 3 to 5 cm and chopped to separate the fibers and gondles with remaining water; and

The molding relates to a method for producing processed foods using seaweed, characterized in that the sheet is produced in the form of a sheet.

In step (C), the gondre separated through the step (B-b) is added to any one or more selected from the remaining water, sugar, starch and glutinous rice flour to prepare an extract.

The extract is preferably concentrated to a concentration of 40 to 50 brix.

In the step (D), it is preferable that the hot water is extracted after the extraction in step (C) and the remaining gondle stems are chopped and mixed.

The drying is preferably performed for 4 to 10 minutes at a temperature of 80 to 100 ℃ in a hybrid dryer.

The processed food in the form of laver is preferably dried laver.

It is preferable to prepare a furigake-type food, further comprising the step of pulverizing and seasoning the dried food-shaped processed food through the step (E).

According to the present invention, it is rich in dietary fiber that is good for the body and helps digestion and prevention of geriatric diseases. Vegetable protein is also prepared in a thin sheet-shaped gondre seaweed or furigake form using gondre, which is much higher than other wild vegetables. It is easy to do, and this has a remarkable effect in allowing young and old alike to enjoy Gondre wild vegetables regardless of season.

In addition, by separating the leaves and stems of gondre, we found the proper ratio to maintain the texture and elasticity of processed foods in the form of gondre seaweed. It was used for the purpose of increasing the elasticity of the gondre laver type sheet by mixing it in a predetermined ratio by crushing it like a leaf. It is possible to extract and easily use the factorinirin and vegetable oil contained in the stem and juice, and it has a remarkable effect in maintaining coherence while maintaining the original color of the gondle by treating the hot and cold air at a constant temperature.

Figure 1 is a photograph showing the drying process after molding in order to manufacture the gondre laver of the embodiment.
2 is a photograph showing a gondre laver produced through the embodiment.
Figure 3 illustrates a processed food manufacturing process of the laver form using gondre according to an embodiment of the present invention.

Conventionally, the leaves and stems of the gondles were extracted and used as they were, but the texture was degraded due to the solid wicks of the gondles, and when only the gondred leaves were used, the flavor and elasticity were not only significantly reduced but also processed. You will have a difficult problem.

Thus, in the present invention, by separating the leaves and stems of gondles, respectively, after pre-treatment or extraction, the not only can improve the texture and flavor of processed foods using gondles, but also can be applied to various types of processed foods. .

Hereinafter, various aspects and various embodiments of the present invention will be described in more detail.

According to one aspect of the invention,

(A) separating the gondre leaves and stems;

(B) pretreating the gondle leaves;

(C) preparing an extract by adding water to a gondre stem and extracting hot water at a temperature of 100 to 120 ° C. for 10 to 20 minutes;

(D) mixing the pretreated gondre leaves with the gondle stem extract;

In the manufacturing method of the processed food of the laver form using gondre comprising the step of molding and drying the mixture;

Step (B) is

(B-a) placing a gondle leaf in water and dehumidifying at a temperature of 100 to 120 ° C. for 3 to 7 minutes; And

(B-b) cutting the poached gondle leaves to a size of 3 to 5 cm and chopped to separate the fibers and gondles with remaining water; and

The molding provides a method for producing processed foods using seaweed, characterized in that the sheet is produced in the form of a sheet.

The step (A) is a step of separating the gondle leaves and stems, the gondre prepared by washing is preferably prepared by separating the leaves and stems from each other. In addition, the gondre stem is more preferably prepared by cutting to a suitable size.

Step (B) is a step of pre-treating the gondle leaves.

More specifically, the step (B) is (Ba) gondle leaves in water and boiled for 3 to 7 minutes at a temperature of 100 to 120 ℃ and (Bb) the poached gondle leaves cut to a size of 3 to 5 cm It is preferable to include the step of chopping.

The (Ba) step is to put the gondre leaves in water and boil for 3 to 7 minutes at a temperature of 100 to 120 ℃ to adjust the time according to the texture of the leaves to remove the unique fine aroma of gondre and soften the texture of the leaves to be. If it is out of the temperature and time range, it is not preferable because it may affect the texture and disassembly of the tissue, thereby degrading the quality.

That is, the gondre leaves (fiber) poached through the step (B-a) and the poached water are formed.

The (B-b) step is a step of cutting and chopping the poached gondle leaves to 3 to 5 cm in size. If the size is less than 3 cm, the size of the fibrous fiber that is destroyed when chopped in the leaf compacting machine may be very small. If the size is too small, it may be difficult to pass through the gimbal. That is, the Gondre fiber tissue has a problem that it is difficult to process because too little, and when it exceeds 5 cm, the fiber tissue is long and dried, which is not preferable because it may affect the texture at the time of ingestion.

In particular, the gondle leaves cut to this size also help to soften the gondle leaves poached through the chopping process.

Step (C) is a step of preparing an extract by adding water to the gondre stem and hydrothermal extraction for 10 to 20 minutes at a temperature of 100 to 120 ℃.

More specifically, in the step (C), the gondle boiled water is put into the prepared gondle stem, and the extract is prepared by extracting hot water at a temperature of 100 to 120 ° C. for 10 to 20 minutes to cut the gondre stem into 1 to 2 cm. Chopping is a step.

At this time, in addition to the gondre stem and water, it is more preferable to additionally add any one or more selected from the remaining water, sugar, starch and glutinous rice flour to boil the gondle leaves separated through the step (B-a).

The water is more preferably boiled gondre, it was confirmed that the content of the factorinarin is significantly increased when the gondore boiled water is used.

The starch may be used sweet potato starch, potato starch, tapioca starch, which serves to increase the elasticity when preparing gondles as processed food.

The glutinous rice powder also served to increase the elasticity of the gondre processed foods, the sugar serves to improve the flavor and elasticity.

It is preferable to add 100 to 150 parts by weight of water, 2 to 3 parts by weight of sugar, 0.5 to 1 part by weight of starch and 0.5 to 1 part by weight of glutinous rice flour, based on 100 parts by weight of the gondle stem. If it is out of the weight range, it is preferable to mix with the gondle leaves pretreated in the step (D) to be described later, so that the elasticity is weakened or the elasticity is too strong, which may make it difficult to remove from the gimbal after drying, which may cause difficulty in processing. Not. The hot-water extracted stems of 1 to 2 cm in size are chopped in a chopping machine and mixed with 20 to 30% by weight of Gondle leaves of step B and mixed together so as to serve as a frame for freezing and sulphing the gondles.

Extraction of the gondre stem is carried out by hot water extraction, but more preferably boiled with steam, to prevent the leakage of the factorinarin extracted from the gondre. If it is carried out by a conventional hot water extraction method without boiling with steam, it was confirmed that the content of factorinarin is rapidly reduced to 1/2 or less.

In addition, the extract of the step (C) may further include a concentration step to a concentration of 40 to 50 brix, if the range is out of the concentration range will cause a problem that the molding is not well made in the post-forming process Not desirable

Step (D) is a step of mixing the gondre leaves pretreated through the step (B) and the extract of the gondle stem prepared through the step (C).

In the step (D), as described above, conventionally, the leaves and stems of the gondles were extracted and used as they are, but the texture may be lowered due to the hard wicks of the gondles. By adjusting the cutting size of the stem to 1 to 2 cm unit to eliminate the inconvenience of ingestion and to serve as a frame to help the fibers to freeze and froze each other to avoid problems with eating with rice. In addition, in the case of using only gondle leaves, the flavor may be reduced, and there is a problem in processing into a sheet of processed food such as laver.

Therefore, in order to solve this problem, in the present invention, the leaves and stems of the gondre are pre-treated or extracted through the above-mentioned steps (B) and (C), respectively, and then mixed, thereby improving the texture and flavor of the processed food using the gondre. Not only can it be applied, but it is also applicable to various types of processed food as well as sheet form.

More preferably, in addition to the gondle leaf and stem extract, the hot water extract through the step (C) and the remaining gondle chopped chopped in the chopping machine and then additionally mixed, the added gondle stalk dried to the total weight of gondre More preferably, it is added at 20 to 30% by weight.

The step (E) is a step of preparing a processed food by molding and drying the mixture mixed through the step (D).

More specifically, the step (E) is preferably prepared in the form of a sheet and then dried in a hybrid dryer for 4 to 10 minutes at a temperature of 80 to 100 ℃ to prepare a processed food. If it is outside the temperature and time range, it is not desirable to crack or maintain the processed food.

The processed food is dried laver, the dry gondle laver preferably has a thickness of 0.2 to 0.5 mm on the average, which is not easily broken in the thickness range of the gondre sheet is easily bent with a constant elasticity, texture It is because it is favorable and a drying time can also be shortened. The dried gondre seaweed may be cut to a certain size in a rectangular shape so that consumers can easily eat.

In addition, the step (E) may further comprise the step of pulverizing and seasoning the dried foods of the dried seaweed form may be prepared in a furikake form food.

Hereinafter, the present invention will be described in more detail with reference to examples and the like, but the scope and contents of the present invention are not limited or interpreted by the following examples. In addition, if it is based on the disclosure of the present invention including the following examples, it will be apparent that those skilled in the art can easily carry out the present invention, the results of which are not specifically presented experimental results, these modifications and modifications are attached to the patent It is natural that it belongs to a claim.

In addition, the experimental results presented below are only representative of the experimental results of the Examples and Comparative Examples, and the effects of each of the various embodiments of the present invention not explicitly set forth below will be described in detail in the corresponding sections.

Example  1: Manufacture gondre laver (separate gondle leaves and stems)

Gondre greens were harvested from the open field and washed, and then the gondle leaves and stems were separated. After cutting 1 kg of water on a basis of 1 kg of gondre leaves at 100 ° C. or more, the gondle leaves were soaked and boiled for 5 minutes, and then washed three times in cold water (keeping close to the color circle). Then, the gondle leaves are cut to a size of 3 to 5 cm in width and length, and the juices and fiber are separated by chopping the gondé into a chopping machine and chopping it like garlic.

The previously separated stems are collected separately, and 1 kg of stems cut to a size of 1 to 2 cm are added with 1 kg of juice and gondle boiled water, 20 g of sugar, 5 g of tapioca starch and 5 g of glutinous rice flour. Dilute evenly and boil for 10 minutes at 100 ° C or higher to obtain sticky boiled water (50 brix concentration). 20 grams of chopped gondre prepared here is dropped onto a gimbal specially designed to be immersed in a slightly wide container containing boiled liquid, and then spread out evenly using a tool that is gently shaken in the liquid (see FIG. 1). . Then, the specially prepared gimbal was placed in a drawer-type carrier and then placed in a hybrid dryer, dried for 4 minutes at a temperature of 80 ℃, 2 minutes at a temperature of 60 ℃ to prepare gondre steam as shown in FIG.

Comparative example  1: gondre seaweed manufacturing

After harvesting and washing gondres in the open field, they were prepared without separating gondle leaves and stems, and after breaking 1 kg of water above 100 ° C based on 1 kg of gondres, the gondres were soaked for 5 minutes and dried. Washed three times (keeping close to the color circle). After cutting the gondles (including stems) to a size of about 5 mm in width and length, add purified water, glutinous rice flour, starch, and sugar together, mix them and boil for 5 minutes, and then drop them on a specially prepared laver. Unfold and spread evenly using the spreading tool (see FIG. 1). Then, specially prepared gimbal was put into a hybrid dryer after the layered layer in the drawer type carrier, dried for 3 minutes and 50 seconds at a temperature of 90 ℃ to prepare gondre laver.

Experimental Example  1: elastic force evaluation

In order to check the elasticity of the gondle lame of Example 1 and Comparative Example 1, after holding and fixing one end of each sample, the angle of bending and breaking was measured while gradually moving the other side, and the results are shown in Table 1 below. It was.

division Angle (°) Example 1 420 Comparative Example 1 300

As shown in Table 1, Gondre Kim according to Example 1 can be seen that the elastic force is significantly different compared to Comparative Example 1.

Therefore, according to the present invention, by using a gondre which is rich in dietary fiber that is good for the body and helps digestion and prevention of geriatric diseases and contains more protein than other wild vegetables, it is made into thin sheet or furikake form of seaweed together with rice. It is easy to eat, and it has a remarkable effect to allow young and old to enjoy gondre wild vegetables regardless of season.

In addition, the leaves and stems of the gondre are separated, and juice and sugar, starch, glutinous rice flour and cut stems, gondle boiled water from the leaves are put in the water for 10 minutes at 100 ℃ or more to facilitate the extraction of vegetable oil and factorinaline. In addition, the sticky liquid (about 50brix) is mixed with the leaves with the tissues destroyed and a proportion of the chopped stems to form a laver sheet. Effect.

S10: Separation of gondle leaves and stems
S20: gondle leaf pretreatment step
S30: extract of gondre green juice and stem and stem pretreatment step
S40: Mixing Step
S50: forming and drying steps

Claims (6)

(A) separating the gondre leaves and stems;
(B) putting the gondre leaves separated in step (A) into water and dehumidifying for 3 to 7 minutes at a temperature of 100 to 120 ° C. (Bb); And (B-2) cutting the gondle leaf poached in the step (Bb) to a size of 3 to 5 cm and then chopping the gondle leaf and the gondle of the fiber to remove the remaining water (B-2).
(C) cutting the gondre stem separated in the step (A) to a size of 1 to 2 cm, and boiled the gondre obtained in the step (B-2) to the cut gondre stem and put the remaining water of 100 to 120 ℃ Preparing an extract by extracting hot water for 10 to 20 minutes at a temperature;
(D) mixing the gondre leaves of the pretreated fibers obtained in step (Bb) and the gondle stem extracts obtained in step (C); And
(E) forming and drying the mixture of the step (D);
In step (C) further added any one or more selected from sugar, starch and glutinous rice flour, the extract prepared in step (C) is the concentration of 40 to 50 brix,
The molding is a process for producing processed foods using laver, characterized in that the sheet is produced in the form of sheet.
delete The method of claim 1,
The step (D) is a method for producing processed foods using seaweed, characterized in that the hot water extraction in the step (C) and minced the remaining gondre stalk chopped.
The method of claim 1,
The drying is a method for producing a processed food in the form of laver using gondre, characterized in that carried out for 4 to 10 minutes at a temperature of 80 to 100 ℃ in a hybrid dryer.
The method of claim 1,
The seaweed-shaped processed food is a seaweed-shaped processed food manufacturing method using gondre, characterized in that the dried seaweed.
The method of claim 1,
The manufacturing method
Method of producing a processed food of the seaweed type using gondre, characterized in that to produce a dried food form foods further comprising the step of grinding and seasoning the dried foods of the seaweed form (E) step.

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