KR101042346B1 - Laver composition, its preparation and method for producing dried laver using it - Google Patents
Laver composition, its preparation and method for producing dried laver using it Download PDFInfo
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- KR101042346B1 KR101042346B1 KR1020090003969A KR20090003969A KR101042346B1 KR 101042346 B1 KR101042346 B1 KR 101042346B1 KR 1020090003969 A KR1020090003969 A KR 1020090003969A KR 20090003969 A KR20090003969 A KR 20090003969A KR 101042346 B1 KR101042346 B1 KR 101042346B1
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- KR
- South Korea
- Prior art keywords
- laver
- powder
- collagen
- seaweed
- green tea
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- 210000003708 urethra Anatomy 0.000 description 1
- LEONUFNNVUYDNQ-UHFFFAOYSA-N vanadium atom Chemical compound [V] LEONUFNNVUYDNQ-UHFFFAOYSA-N 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Edible Seaweed (AREA)
Abstract
본 발명에 의하면 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 함유하며, 상기 김 엽상체 혼합물은 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유하는 김 조성물이 제공된다.According to the present invention, the laver frond mixture contains 10 to 90% by weight and an integer of 90 to 10% by weight, and the laver frond mixture is 52 to 98.10% by weight, collagen 10 to 1% by weight, seaweed, sun salt or black garlic powder 10 A laver composition is provided, containing 0.5 to 0.5% by weight, green tea powder 15 to 0.1% by weight, cooking oil 10 to 0.1% by weight, and stevia leaf powder 3 to 0.1% by weight.
김, 해태, 엽상체, 콜라겐, 함초, 녹차 식용유, 스테비아.Seaweed, Haitai, Frond, Collagen, Hamcho, Green Tea Cooking Oil, Stevia.
Description
본 발명은 새로운 김을 제조하기 위한 조성물, 그 제조방법 및 이를 이용하여 김을 제조하는 방법에 관한 것이다. The present invention relates to a composition for producing new laver, a method for producing the same and a method for producing laver using the same.
김은 북유럽에서 최초로 발견하여 식품으로 이용했지만, 육식이 주식으로 변화면서 김의 가치를 잊어버리고 수백 년을 살아왔으나 그들의 후손들은 해초의 필요성을 다시 인식하여 고급요리에 해초를 사용하는 변화가 일어나고, 동양의 장수마을의 식료품을 연구하면서 김(海苔) 가치를 새로 인식하여 연구하고 있다.
김밥의 주요 소비층은 초등학생, 중고등학생, 젊은 남녀 및 편의를 목적으로 하는 야외용으로 대부분 사용하는 것으로 이들이 선호하는 기호는 고소하고 달콤하고 새콤한 것이고, 터짐 없는 김밥을 원하고 있다. Kim was first discovered in northern Europe and used as a food, but as meat was turned into stocks, he had forgotten its value and lived for hundreds of years.However, their descendants recognized the need for seaweed, and the use of seaweed in high-quality dishes occurred. While researching the foodstuffs of the Jangsu Village in the Orient, he is newly researching the value of seaweed.
The main consumers of gimbap are elementary school students, middle and high school students, young men and women, and mostly for outdoor use for convenience purposes. Their preferred preference is to eat savory, sweet, sour, and burstless gimbap.
본 발명은 가장 순수한 동양특산물인 우리 전통 김을 생김으로 바로 먹을 수 있고, 가공하여 먹을 수 있고, 언제 어디서나 간편하게 휴대하면서 먹을 수 있는 새로운 김을 제공하는 것을 기술적 과제로 한다. The present invention is to provide a new seaweed that can be eaten immediately, the processed and eaten, and easily eaten while carrying any of our traditional seaweed, which is the purest Asian specialty, as a technical task.
본 발명에 의하면 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 함유하며; 상기 김 엽상체 혼합물은 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유하는 것을 특징으로 하는 김 조성물이 제공된다.
또한 본 발명에 의하면 녹차 가루와 식용유를 혼합하여 10 ~ 20㎏씩 비닐 주머니의 70%까지 넣고 입구를 밀폐하고, 상온에서 시간마다 주머니를 뒤집어가며 2 ~ 3시간 숙성한 후 꺼내서 분말혼합기를 이용하여 분말 콜라겐과 혼합하고, 다시 쵸퍼기에 넣어 혼합한 후 18℃ 이하의 건조실에 넣어 건조한 후, 냉동분쇄기에 넣어 400 ~ 600 메쉬의 크기로 분쇄하여 녹차-식용유-콜라겐 혼합물을 제조하는 단계;
상기 녹차-식용유-콜라겐 혼합물을 20 ~ 40 메쉬의 크기로 절단한 김 엽상체, 400 ~ 600 메쉬의 함초, 천일염 또는 흑마늘 가루 및 20 ~ 40 메쉬의 크기로 절단한 스테비아잎과 함께 균일하게 혼합하여, 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유하는 김 엽상체 혼합물을 제조하는 단계; 및
상기 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 혼합하는 단계를 포함하는 김 조성물의 제조방법이 제공된다.
또한 본 발명에 의하면 상기한 김 조성물을 이용하여 김을 제조하는 방법으로서,
녹차 가루와 식용유를 혼합하여 10 ~ 20㎏씩 비닐 주머니의 70%까지 넣고 입구를 밀폐하고, 상온에서 시간마다 주머니를 뒤집어가며 2 ~ 3시간 숙성한 후 꺼내서 분말혼합기를 이용하여 분말 콜라겐과 혼합하고, 다시 쵸퍼기에 넣어 혼합한 후 18℃ 이하의 건조실에 넣어 건조한 후, 냉동분쇄기에 넣어 400 ~ 600 메쉬의 크기로 분쇄하여 녹차-식용유-콜라겐 혼합물을 제조하는 단계;
상기 녹차-식용유-콜라겐 혼합물을 20 ~ 40 메쉬의 크기로 절단한 김 엽상체, 400 ~ 600 메쉬의 함초, 천일염 또는 흑마늘 가루 및 20 ~ 40 메쉬의 크기로 절단한 스테비아잎과 함께 균일하게 혼합하여, 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유하는 김 엽상체 혼합물을 제조하는 단계;
상기 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 혼합하여 김 조성물의 제조하는 단계; 및
상기 김 조성물을 틀에 부어 성형하고 수분 함량 12중량% 이하로 건조한 후 포장하는 김 가공단계를 포함하는 김 제조방법이 제공된다.According to the present invention contains 10 to 90% by weight laver frond mixture and 90 to 10% by weight integer; The laver frond mixture is 52 to 98.10 wt% laver fronds, 10 to 1 wt% collagen, seaweed, sun salt or black garlic powder 10 to 0.5 wt%, green tea powder 15 to 0.1 wt%, cooking oil 10 to 0.1 wt% and stevia leaf powder A laver composition is provided, which contains 3 to 0.1% by weight.
In addition, according to the present invention, the green tea powder and cooking oil are mixed, and the inlet is sealed up to 70% of the plastic bag by 10 to 20 kg, and the inlet is inverted every hour at room temperature, and then aged for 2 to 3 hours, and then taken out using a powder mixer. Mixing with powdered collagen, mixing the mixture again with a chopper, and putting it in a drying chamber of 18 ° C. or less, followed by drying in a freezing grinder to prepare a green tea-edible oil-collagen mixture by grinding to a size of 400 to 600 mesh;
The green tea-edible oil-collagen mixture is mixed uniformly with seaweed fronds cut to a size of 20 to 40 mesh, seaweed of 400 to 600 mesh, sun salt or black garlic powder, and stevia leaves cut to a size of 20 to 40 mesh, Laver frond 52-98.10 wt%, collagen 10-1 wt%, seaweed, sun salt or black garlic powder 10-0.5 wt%, green tea powder 15-0.1 wt%, cooking oil 10-0.1 wt% and stevia leaf powder 3-0.1 wt% Preparing a laver filament mixture containing; And
Provided is a method for preparing a laver composition comprising mixing 10 to 90% by weight of the laver frond mixture and 90 to 10% by weight of the integer.
In addition, according to the present invention as a method for producing laver using the laver composition,
Mix green tea powder and cooking oil and put it in 70% of plastic bag by 10 ~ 20㎏, seal the inlet, invert the bag every hour at room temperature, ripen for 2 ~ 3 hours, take it out and mix with powder collagen using powder mixer. Into a chopper, mixed again, and then put into a drying chamber of less than 18 ℃ dry, put into a freezer crusher to a size of 400 ~ 600 mesh to prepare a green tea-edible oil-collagen mixture;
The green tea-edible oil-collagen mixture is mixed uniformly with seaweed fronds cut to a size of 20 to 40 mesh, seaweed of 400 to 600 mesh, sun salt or black garlic powder, and stevia leaves cut to a size of 20 to 40 mesh, Laver frond 52-98.10 wt%, collagen 10-1 wt%, seaweed, sun salt or black garlic powder 10-0.5 wt%, green tea powder 15-0.1 wt%, cooking oil 10-0.1 wt% and stevia leaf powder 3-0.1 wt% Preparing a laver filament mixture containing;
Preparing a laver composition by mixing 10 to 90% by weight of the laver frond mixture and 90 to 10% by weight of an integer; And
A laver manufacturing method is provided comprising a laver processing step of molding and pouring the laver composition into a mold and drying the water content to 12 wt% or less.
본 발명에 따르는 김 조성물을 이용하면 김밥을 쌀 때 잘 터지지 않으면서 풍미가 우수하고 상온에서 고소한 향미를 발산하며 소화흡수가 용이하고 다양한 식문화를 갖고 있는 세계인의 기호에 두루 부합하는 김을 제조할 수 있다. When the laver composition according to the present invention is used, the laver can be produced according to the taste of the world who has excellent flavor, radiates savory flavor at room temperature, easily absorbs digestion, and has various food cultures. have.
삭제delete
본 발명에 따르는 김 조성물은 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 함유한다.
상기한 김 엽상체 혼합물은 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유한다.
본 발명의 김 조성물에 사용되는 원료의 특성 및 효과는 다음과 같다.
김(海苔, Laver, 학명은 Porphyra tenera)은 홍조식물 문, 보라 털과의 해조(海藻)로서, 종류가 많고 모양도 다양하지만 대부분 길이는 5 내지 25㎝, 너비 2 내지 10㎝이다. 형태는 세포가 1층으로 발생 초기에는 대나무 또는 생강 잎 모양으로 성숙하면서 타원형 난형 등 여러 가지 모양을 하고 가장자리에는 주름이 많은 엽상체(葉狀體)의 모양을 하고 몸 상부는 적갈색이고 하부는 청록색이다.
김(海苔) 생(生) 엽상체(葉狀體)의 성분은 수분(%) 78.4, 단백질(g) 15.1, 지질(g) 5.3, 당질(g) 0.1, 회분(g) 1.1, 칼슘(㎎) 26등을 함유하는 홍조류로 북태평양에 널리 분포되어 있고. 최초로 인간이 사용한 지역은 알래스카에서 식용을 했다고 인류학자들은 말한다. 인디언들은 음식에 소금 치는 것을 싫어했기 때문에 인체에 필요한 염분을 김(海苔)으로부터 공급을 받았다고 한다.
김은 채취하는 방법으로 구분하여 재래 김, 개량 김, 돌김으로 나누고 재래 김은 엷게 떠서 구멍이 많고 부드러운 맛이 좋고 구멍이 많은 것이 흠이다. 개량 김은 재래 김 보다 약간 적은 편이고 두텁고 구멍이 없어 김밥용으로 많이 이용한다.
김은 체취시기에 따라 향미와 단백질의 함량이 다르다. 김은 바다에서 채취하는 시기는 11월부터 3월 말까지 채취하여 생산한다. 11월부터 12월 말까지를 초(初) 사리라 하는데 김의 원초가 부드러우나 미성숙 단계이고, 1월부터 2월 말까지가 중(中)사리라고 하는데 이때의 김(海苔) 원초(原草)가 가장 성숙한 단계이다. 다음으로, 늦(晩) 사이라는 퇴화시기로 질이 가장 떨어지고 부드럽지 못하다.
김(海苔)은 빛깔이 검고 광택이 나며, 구우면 맑은 녹색으로 변화는 것이 좋은 김이고 김에 붉은 색소인 피고에트린 이라는 색소가 열을 받아 피코시안이라는 청색으로 바뀌는 것으로 구운 김은 투명도가 좋고 맑은 청색을 가지는 김이 좋은 김이다.
김(海苔)은 동일한 중량을 기준으로 철분이 쇠고기 6배이고, 칼슘은 100배이고 비타민A 1400배이고 돼지고기로 비교하면 철분이 9배이고, 칼슘이 80배이고 비타민A 700배이고, 김은 아미노산 중에 메티오닌 등 8개의 필수 아미노산이 풍부하게 들어있으며, 체내의 물질대사에 효소의 재료로 쓰이는 미네랄(인, 마그네슘, 나트륨, 칼륨, 규소, 철, 망간 등)이 거의 모두 들어 있다.
김(海苔)은 양질의 단백질을 다량 함유하고 있어 철분을 쉽게 흡수하며, 또한 비타민A가 많아 톱신 이라는 단백질과 결합하여 로돕신을 만드는데 로돕신은 눈을 맑게 해주고, 영양분의 소화 흡수량이 많아 총 영양분의 68%가 소화되며 요리가 쉽고 맛이 뛰어나 많은 사람의 식탁에서 사랑을 받고 있다.
스테비아(stevia, 학명 Stevia rebaudiana)는 쌍떡잎식물(雙子葉植物) 초롱꽃 목 국화(菊花)과의 여러해살이 풀(허브)이다. 스테비아의 잎에는 단맛 물질인 스테비오사이드(stevioside)를 함유하는 21세기의 천연 감미료로 세계가 주목하고 추출 발효물질로 미생물을 번식 토양정화에 이용하고자 국내 외 학자 및 연구자들이 연구하고 있다. 스테비오사이드(stevioside)의 성분은 설탕의 약 200 내지 300배의 단맛이 있고, 칼로리도 설탕의 90분의 1로 낮아 다이어트에 효과적인 천연감미료로 고열에 강하여 300℃의 온도에서도 단맛을 유지하는 것으로 확인되었다. 강력한 항산화작용(녹차의 5 ~ 7배)으로 악성 활성산소로 인한 현대인의 성인병(고혈압, 당뇨병, 심장병, 비만)을 억제한다. 최근 합성감미료인 사카린의 유해성이 문제가 되자 다시 시선을 끌게 되었다. 감미료로 가치가 인정되어 차, 청량음료, 껌, 간장 등 다양한 감미료로 사용되고 있다. 한국에는 1973년에 일본으로부터 처음 들여왔으며 1976년에 100 ~ 300M/T를 일본에 건조 잎으로 수출하였다.
함초(Saliconia herbacea L)의 성분(단위: ㎎/100g)은 칼슘(Ca) 417.84, 요오드(I) 8.12, 염소(Cl) 8.23, 마그네슘(Mg) 304, 구리(Cu) 0.55, 비타민(B1) 0.11, 칼륨(K) 940, 니켈(Ni) 0.78, 비타민(B2) 0.14, 철(Fe) 50.63, 크롬(Cr) 0.14, 비타민C 3.90, 인(Fe) 64.4, 코발트(Co) 0.12, 비타민 E 0.15, 망간(Mn) 2.7, 바나듐(V) 0.10, Niacin 0.52, 아연(Zn) 1.9, 나트륨(Na) 5.23, 폴릭산(Folic acid) 0.08 등이다. 함초는 그 이름대로 맛이 몹시 짜다.
함초는 육지에 자라면서도 바닷물 속에 들어 있는 갖가지 미네랄과 효소 성분이 농축되어 들어 있다. 바닷물에는 칼슘, 칼륨, 마그네슘, 철, 요도, 인 등 수십 가지의 미량 원소와 갖가지 독소와 효소로 녹아 있는데 함 초는 인체에 유익한 미량 원소와 효소를 흡수하면서 자란다. 바닷물 1톤 속에 1그램이 들어 있는 효소는 바닷물 속의 갖가지 유기질을 분해하여 정화하는 역할을 한다. 함초에는 이 바닷물의 효소가 다량 농축되어 있는데 이 효소가 사람의 몸 안에 쌓인 갖가지 독소를 없애고 숙변을 분해하여 몸 밖으로 배출하는 작용을 하는 것이다.
콜라겐(Collagen)은 인간을 비롯한 동물의 체내에서 세포와 세포 사이를 메우고 있는 아주 중요한 섬유상태의 경단백질(Albuminoid)이다. 세포가 다수 집합되어 있는 부위에는 반드시 콜라겐이 존재하고 있으며 특히 피부, 뼈, 연골, 혈관 벽, 치아, 근육 등에는 콜라겐이 다량으로 존재하고 있다. 콜라겐(Collagen)은 오래전부터 식용으로 이용되고 있으며, 콜라겐은 18종의 아미노산으로 되어있고, 사람이 콜라겐 및 그 변성 물인 젤라틴을 섭취한 경우에는 다른 단백질과 마찬가지로 소화관 내에서 소화효소에 의해 분해되어 대부분 아미노산의 형태로 흡수된다. 콜라겐(Collagen)은 면역기능을 향상시키고, 세포의 재생작용을 촉진시켜 관절을 튼튼하게 해주며, 피부의 신진대사 활성화 및 보습유지를 통하여 피부미용에 탁월한 효과를 가져다준다. 콜라겐(Collagen)은 인체 내에서 젊어서는 많이 합성되나 20대 이후에는 생성량이 줄어들기 때문에 나이가 들면서 피부의 탄력은 물론 잇몸의 붕괴, 근육통, 혈관 벽의 손상 특히 공기 중의 유해산소인 자유라디칼(Free Radical)에 의하여 햇빛이 많이 닿는 얼굴 등에 리포프신이라는 색소가 출현하여 생기는 검버섯, 기미 등이 발생한다.
본발명에서 사용하는 식용유는 식용으로 사용하는 지방산을 함유하는 기름으로 지역과 문화적 식 습관에 따라 선택하여 사용하는 것으로 난각과 호환성이 있는 지방산으로 난각의 조직 속에 향미를 동반한다. 대표적인 식용유는 참기름이다. 참기름은 참깨에서 짠 식용유로 고소한 향미가 식용 기름을 대표하는 기름으로 한국요리에 대표적으로 사용하는 식용유다. 유럽 쪽에서 불포화 지방산이 많은 포도 씨 식용유와 올리브 식용유를 많이 사용하므로 문화적 식 관습에 따라 선택하여 조성물을 향미를 개선하고 난각 가루의 보존을 유지하는 기능으로 사용한다.
녹차 (綠茶 Camellia senensis)는 동백나무 과에 속하는 카밀리아 시네시스(綠茶 Camellia senensis) 잎을 녹차라고 하고 녹차 잎을 발효한 것을 홍차라고 한다. 녹차의 성분은 카페인과 타닌계 물질인 폴리페놀(카테킨)에 의한 독특하게 구성되어 있으며 여러 아미노산이 함유되어 차의 독특한 맛을 내고 있다. 차의 주요성분의 하나로서 카페인은 냄새는 없지만 쓴맛을 내며 덖음 녹차가 찐 차보다 카페인 함량이 많고 특히 일찍 따거나 차광 재배되는 차에 많다. 차가 커피와는 달리 카페인으로 인한 부작용이 일어나지 않는 까닭은 찻잎 중에 포함되어 있는 폴리페놀과 비타민류 등의 성분이 카페인과 결합해서 형성하여 낮은 온도에서 불용성으로 유지되고 잘 녹지 않으므로 몸속에서의 동화속도가 낮기 때문이다. 차의 맛을 내는 성분 중 단 감칠맛을 내는 유리 아미노산과 신 감칠맛을 내는 글루탐산과 아스파라긴산 그리고 쓴 감칠맛을 내는 알기닌 등 필수아미노산이 고루 들어있어 차의 풍미를 더해 주며, 이 아미노산과 그 밖의 질소화합물의 함유량에 따라 차의 상품적 가치가 달라질 정도로 중요한 일을 하는데, 결국 일조량이 감소하면 찻잎 중의 아미노산은 증가 되고 폴리페놀은 감소하여 맛이 뛰어난 고급 차가 된다. 폴리페놀(카테킨)은 중금속을 체외로 배출시키는 작용을 하는 것으로 전하여지고 한잔의 녹차에는 30 ~ 50㎎의 카페인이 들어있고 카페인은 이뇨작용을 보호하고 지방간을 예방하는 것과 신경 흥분제로 사용되고 신장도 보호하는 것으로 확인되고 있다. 녹차의 카페인을 적당량 흡수하면 피로가 줄어들고 심장의 박동 수를 늘려 튼튼하게 하고 위산의 분비를 촉진 장을 자극하여 소화촉진 및 변비를 잘 나오게 한다.
녹차에는 비타민C가 100g중에 250㎎를 함유하고 토코페롤, 비타민A, 비타민B 등이 다른 식품에 비해 월등하고 이외에 사포닌, 미네랄들이 있다.
천일염은 바닷물 햇빛으로 가공하여 수분을 증발시킨 결정 물을 자연 염 또는 천일염이라고 하는 주성분은 염화나트륨이다. 우리가 보통 알고 있는 굵은 소금은 천일염이라고 하며 갯벌을 이용해 조성한 염전에서 생산되어 김장, 젓갈, 간장, 된장을 만들 때에 꼭 필요한 재료로, 우리 한국인의 식생활과 밀접한 관계를 가진다. 12개월 이상 통풍이 잘되는 곳에 저장고에 저장하여 간수를 뺀 천일염을 이중 볶음 솥에 넣고 열을 주어 20 ~ 30분간 볶아 볶은 소금을 롤 파쇄기로 3회 이상 파쇄하여 천일염가루로 사용하면 소금의 투입 량을 조절하는데 도움이 된다.
흑마늘은 숙성발효시킨 마늘로서, 통 마늘을 정수에 4 ~ 6시간 넣어 침지 마늘을 조성하고 농산물 건조에 40 ~ 50℃ 24시간 경과 후에 마늘 표피 껍질의 정수 분무하여 수분함량을 50 ~ 60%로 유지하면서 15 ~ 25일 지나면 마늘은 마늘 과육이 흑 색으로 변하여 흑 마늘이 된다.
본 발명의 김 조성물은 다음과 같은 단계들을 거쳐 제조될 수 있다.
(1) 녹차-식용유-콜라겐 혼합물을 제조하는 단계:
녹차 가루와 식용유를 혼합하여 10 ~ 20㎏씩 비닐 주머니의 70%까지 넣고 입구를 밀폐하고, 상온에서 시간마다 주머니를 뒤집어가며 2 ~ 3시간 숙성한 후 꺼내서 분말혼합기를 이용하여 분말 콜라겐과 혼합하고, 다시 쵸퍼기에 넣어 혼합한 후 18℃ 이하의 건조실에 넣어 건조한 후, 냉동분쇄기에 넣어 400 ~ 600 메쉬의 크기로 분쇄하여 녹차-식용유-콜라겐 혼합물을 제조하는 단계.
(2) 김 엽상체 혼합물을 제조하는 단계:
상기 녹차-식용유-콜라겐 혼합물을 20 ~ 40 메쉬의 크기로 절단한 김 엽상체, 400 ~ 600 메쉬의 함초, 천일염 또는 흑마늘 가루 및 20 ~ 40 메쉬의 크기로 절단한 스테비아잎과 함께 균일하게 혼합하여, 김 엽상체 52 ~ 98.10중량%, 콜라겐 10 ~ 1중량%, 함초, 천일염 또는 흑마늘 가루 10 ~ 0.5중량%, 녹차 가루 15 ~ 0.1중량%, 식용유 10 ~ 0.1중량% 및 스테비아잎 가루 3 ~ 0.1중량%를 함유하는 김 엽상체 혼합물을 제조하는 단계.
(3) 정수 혼합단계:
상기 김 엽상체 혼합물 10 ~ 90중량%와 정수 90~10중량%를 혼합하는 단계.
이와 같이 제조되는 김 조성물은 통상의 김 제조방법으로 김을 제조할 수 있다. 예를 들어 상기 김 조성물을 틀에 부어 성형한 후 건조하여 김을 제조할 수 있다. 건조가 완료되면 포장하여 제품화할 수 있다.
본 발명의 특징 및 기타의 장점은 후술되는 실시예로부터 보다 명백하게 될 것이다. 물론 본 발명이 하기 실시예로 제한되는 것은 아니다.
[실시예 1]
녹차 가루와 참기름을 분말 혼합기에 넣고 40분간 혼합하여 10㎏씩 비닐 주머니의 70%까지 넣고 입구를 밀폐하고 상온에서 시간마다 주머니를 뒤집고 2시간 숙성하여 참기름을 녹차조직 속으로 침투시켰다. 비닐 주머니를 개봉하여 참기름이 침투된 녹차가루와 분말 콜라겐을 분말 혼합기에 넣고 50분간 혼합한 후 출구 공의 지름을 4㎜로 조절하여 4㎏/㎠ 이상 내압이 발생하는 쵸퍼기에 넣고 쵸퍼기 돌대의 회전으로 혼합하였다. 이에 의해 내압에 의하여 참기름이 녹차조직 속으로 깊이 전이가 이루어지면서 녹차의 색이 진한 군청색으로 변화되었으며, 콜라겐이 피막을 형성하여 참기름을 녹차조직 속에 가두어 향미의 탈출과 산패의 위험을 차단한다. 얻어진 혼합물을 18℃ 이하의 온풍 건조실의 건조대에 넣고 시간마다 상하좌우 교류하면서 20시간 건조하였다. 이에 의해 콜라겐의 표면 경화가 촉진되며, 고소한 향미가 보존되며 18℃ 이상의 환경의 조건에서 언제든지 향미가 스스로 발산한다. 건조된 혼합물을 냉동분쇄기에 넣어 400 메쉬의 크기로 분쇄하여 콜라겐-녹차-참기름 혼합물을 제조하였다.
제조된 콜라겐-녹차-참기름 혼합물을 20 ~ 40 메쉬의 크기로 절단한 김 엽상체, 400 ~ 600 메쉬의 함초 가루 및 20 ~ 40 메쉬의 크기로 절단한 스테비아잎과 함께 분말혼합기에서 균일하게 혼합하여, 김 엽상체 76중량%, 분말 콜라겐 5중량%, 함초 가루 3중량% 녹차 가루 10중량%, 참기름 5중량%, 스테비아잎 가루 1중량%를 함유하는 엽상체 혼합물을 제조하였다.
엽상체혼합물 30중량%와 정수 70중량%를 액상 혼합기에 넣어 50분간 균일하게 혼합하여 김 조성물을 제조하였다.
제조된 김 조성물을 세로 25㎝, 가로 18㎝ 높이 3㎜ 크기의 나무판의 성형 상자 밑에 대마 포 또는 볏짚 망을 갈고, 엽상체 골라겐 녹차 참기름혼합물을 교반기로 계속 휘젓는 상태에서 용기로 85㎖를 개량하여 넣어 서서히 물기를 제거하는 방법으로 한장 한장 성형한 후 온풍 건조실 넣어 온도 18℃ 이하에서 위생적인 환경의 조건으로 시간마다 뒤집어 쌓고 환풍하는 교체작업으로 20시간 건조하여 수분 함량 12% 이하의 김을 제조하였다.
제조된 김을 18㎝ 세로 25㎝의 규격과 1장의 평균 무게가 2g의 중량으로 검붉은 색에 윤기 있는 것으로 구멍이 없고 모양이 완전한 것을 선별하고, 무균실에서 세로 5㎝ 가로 6㎝ 크기로 절단기로 절단하여 10장씩 성형 용기에 넣어 포장하고 영하 10℃ 이하의 냉동고에서 저장 보관하였다.
[실시예 2]
김 엽상체 67.7중량%, 분말 콜라겐 5중량%, 흑 마늘 가루 8중량% 녹차 가루 13중량%, 참기름 5중량%, 스테비아잎 가루 1.3중량%로 엽상체혼합물을 제조하고, 엽상체혼합물 35중량%와 정수 65중량%를 배합하여 김 조성물을 제조한 것을 제외하고는 실시예 1과 동일한 절차를 반복하여 김을 제조하였다.
본 발명의 콜라겐 월드 김(海苔) 조성물은 100장씩 알루미늄 은박지로 밀폐 포장하여 건조기에 넣어 40℃에서 60일간 넣은 후 밀폐를 개봉하여 지방산의 변화에 대하여 콜라겐 함초 김, 콜라겐 흑 마늘의 관능을 검사한 결과는 색상과 향미의 변화가 없는 것으로 나타남 결과는 김의 새로운 가치를 창조하는 효과로 본 발명의 기술에 의한 효과다.
상기 실시예 1 및 2의 김을 종래의 김과 관능을 비교하였다. 관능검사는 성인 20대 (남자 5명, 여자 5명) 30대 (남자 5명, 여자 5명) 40대 (남자 5명. 여자 5명) 50대 (남자 5명, 여자 5명) 총 40명이 같은 시간 같은 장소에서 실시예 1의 김, 실시예 2의 김, 종래의 생김을 각각 시식하게 하여 관능을 비교평가하였다. 그 결과는 표 1에 제시된다.
The laver frond mixture is 52 to 98.10% by weight, 10 to 1% by weight collagen, 10 to 0.5% by weight of seaweed, sun salt or black garlic powder, 15 to 0.1% by weight green tea powder, 10 to 0.1% by weight cooking oil and stevia leaf It contains 3 to 0.1% by weight of powder.
The properties and effects of the raw materials used in the laver composition of the present invention are as follows.
Laver (海苔, Laver, scientific name Porphyra tenera) is a seaweed of seaweed plants, violet hairs, seaweed (海藻), many kinds and shapes vary, but most are 5 to 25 cm in length, 2 to 10 cm in width. The cells are formed in one layer, and mature in the shape of bamboo or ginger leaf in the early stage, and have various shapes such as oval ovate. .
The components of raw laver of seaweed are water (%) 78.4, protein (g) 15.1, lipid (g) 5.3, sugar (g) 0.1, ash (g) 1.1, calcium (mg) ) Red algae containing 26 lights, widely distributed in the North Pacific. Anthropologists say the first human area was edible in Alaska. The Indians did not like salting foods, so they were supplied with sea salt from the sea.
The seaweed is divided into traditional seaweed, improved seaweed and stone seaweed. The traditional seaweed is thinly floated and has many holes, good taste and many holes. Improved seaweed is slightly less than traditional seaweed, and it is used for gimbap because it is thick and has no holes.
Seaweed has a different flavor and protein content depending on the season. Seaweed is harvested from the sea from November to the end of March. From November to the end of December, it is said to be early saegi. The raw seaweed of Kim is tender but immature. From January to the end of February, it is called medium saree. ) Is the most mature stage. Next, the deterioration of late mortality is the worst and most gentle.
The seaweed is black and glossy, and it is good to change the color to clear green when it is baked.The seaweed is called pygothrin, which is a red pigment. Kim with good is good.
Nori seaweed is 6 times of iron, 100 times of calcium, 1400 times of vitamin A, and 9 times of iron, 80 times of calcium, 700 times of vitamin A, and 10 times of amino acid. Dogs are rich in essential amino acids, and the body's metabolism contains almost all of the minerals used in enzymes (phosphorus, magnesium, sodium, potassium, silicon, iron, manganese, etc.).
Seaweed contains high quality protein and absorbs iron easily. In addition, it contains vitamin A and combines with protein called sawcin to make rhodopsin.Rhodopsin clears eyes and absorbs nutrients. % Is digested, easy to cook, and excellent in taste.
Stevia (Stervia rebaudiana) is a perennial herb with a dicotyledon plant, a tree, a chrysanthemum. Stevia leaves are attracting attention from around the world as natural sweeteners of the 21st century containing stevioside, a sweet substance, and are being studied by domestic and foreign scholars and researchers to use microorganisms as a fermentation material for breeding soil. Stevioside has a sweet taste of about 200 to 300 times the sugar, and calories are low as 90% of the sugar, so it is a natural sweetener that is effective in diet and is resistant to high heat and maintains sweetness even at temperatures of 300 ℃. It became. Its powerful antioxidant action (5-7 times that of green tea) suppresses adult diseases (hypertension, diabetes, heart disease, obesity) caused by malignant free radicals. Recently, the harmfulness of saccharin, a synthetic sweetener, became a problem. It is valued as a sweetener and is used as a variety of sweeteners such as tea, soft drinks, gum, and soy sauce. It was first introduced to Japan in 1973 in Korea, and in 1976, 100-300 M / T was exported to Japan as dry leaves.
The content of Salicylic acid (Saliconia herbacea L) (mg / 100g) is calcium (Ca) 417.84, iodine (I) 8.12, chlorine (Cl) 8.23, magnesium (Mg) 304, copper (Cu) 0.55, vitamin (B1) 0.11, potassium (K) 940, nickel (Ni) 0.78, vitamin (B2) 0.14, iron (Fe) 50.63, chromium (Cr) 0.14, vitamin C 3.90, phosphorus (Fe) 64.4, cobalt (Co) 0.12, vitamin E 0.15, manganese (Mn) 2.7, vanadium (V) 0.10, Niacin 0.52, zinc (Zn) 1.9, sodium (Na) 5.23, folic acid (0.08), and the like. Hamcho is very salty as its name suggests.
The seaweed grows on land but is enriched with various minerals and enzymes in seawater. Seawater is dissolved in dozens of trace elements such as calcium, potassium, magnesium, iron, urethra, and phosphorus, and various toxins and enzymes. The seaweed grows by absorbing trace elements and enzymes that are beneficial to the human body. Enzymes contained in 1 gram of ton of seawater decompose and purify various organic substances in seawater. In the seaweed, enzymes of this seawater are concentrated in a large amount, and this enzyme removes various toxins accumulated in the human body and breaks down the stool and discharges it out of the body.
Collagen is a very important fibrous light protein (Albuminoid) that fills cells between cells in humans and animals. Collagen always exists in the site where a large number of cells are collected, and especially collagen is present in the skin, bone, cartilage, blood vessel wall, teeth, and muscle. Collagen (Collagen) has been used for a long time for food, collagen is composed of 18 kinds of amino acids, and when a human ingests collagen and its denatured gelatin, it is broken down by digestive enzymes in the digestive tract like other proteins. It is absorbed in the form of amino acids. Collagen (Collagen) improves immune function, promotes cell regeneration, strengthens joints, and has an excellent effect on skin beauty by activating and maintaining skin metabolism. Collagen is synthesized much in the human body, but since its production decreases after 20s, the elasticity of skin as well as the collapse of gums, muscle pain, damage of blood vessel walls, especially free radicals in the air. Radicals may cause blotch, blemishes, etc., caused by the appearance of a lipofin pigment on the face of sunlight.
The cooking oil used in the present invention is an oil containing fatty acids used for food, and is selected according to regional and cultural eating habits. It is a fatty acid compatible with eggshell and has a flavor in eggshell tissue. The representative cooking oil is sesame oil. Sesame oil is a cooking oil squeezed from sesame seeds. The flavor of the oil is representative of edible oil. In Europe, unsaturated fatty acid-rich grape seed oil and olive oil are used a lot, and according to cultural customs, the composition is used to improve flavor and maintain eggshell powder.
Green tea (綠 茶 Camellia senensis) is called Camellia senensis, which belongs to the Camellia family, and green tea leaves are called fermented green tea. Green tea is uniquely composed of caffeine and polyphenol (catechin), a tannin-based substance, and contains various amino acids to give the tea a unique taste. As one of the main ingredients of tea, caffeine does not smell, but it has a bitter taste and is steamed. Green tea is more caffeine than steamed tea, especially in early picking or shading cultivation. Unlike coffee, tea does not cause side effects due to caffeine because polyphenols and vitamins contained in tea leaves are formed by combining with caffeine, so they remain insoluble at low temperatures and do not melt well. Because it is low. Among the flavoring ingredients of tea, essential amino acids such as sweet amino acid and glutamic acid and asparagine acid and sour alginine, which add sour flavor, are added to the tea's flavor and add flavor of tea and other nitrogen compounds. Depending on the product's commercial value of tea is important to change, eventually the amount of sunlight decreases the amino acids in tea leaves and polyphenols are reduced to become a tasteful tea. Polyphenols (catechins) are said to release heavy metals to the body, and a cup of green tea contains 30 to 50 mg of caffeine, and caffeine protects the diuretic, prevents fatty liver, and is used as a nerve stimulant and also protects the kidneys. It is confirmed to do. Absorption of adequate amounts of caffeine in green tea reduces fatigue and increases the number of heart beats, strengthens the stomach, stimulates the secretion of gastric acid, and promotes digestion and constipation.
Green tea contains 250mg of vitamin C in 100g and is superior to other foods such as tocopherol, vitamin A and vitamin B. In addition, there are saponins and minerals.
The natural salt is sodium chloride, the main component of which is natural salt or natural salt. The coarse salt that we usually know is called sun salt, and it is produced from salt salt using tidal flats and is essential for making Kimjang, salted fish, soy sauce and soybean paste. It is closely related to the Korean diet. Store the salt in a well-ventilated place for at least 12 months in a well-ventilated place in a double stir-frying pan, heat it, and fry it for 20 to 30 minutes. Crush the fried salt three or more times with a roll crusher and use it as a salt salt. It helps to adjust.
Black garlic is a aged fermented garlic, which is made by immersing whole garlic in purified water for 4 to 6 hours to immerse garlic, and drying the produce at 24 to 40 ° C for 24 hours to maintain the water content at 50 to 60%. After 15 to 25 days, garlic turns black into black garlic.
The laver composition of the present invention may be prepared through the following steps.
(1) preparing a green tea-edible oil-collagen mixture:
Mix green tea powder and cooking oil and put it in 70% of plastic bag by 10 ~ 20㎏, seal the inlet, invert the bag every hour at room temperature, ripen for 2 ~ 3 hours, take it out and mix with powder collagen using powder mixer. After mixing again, put in a chopper and put into a drying chamber of less than 18 ℃ dry, put into a freezer crusher to a size of 400 ~ 600 mesh to prepare a green tea-edible oil-collagen mixture.
(2) preparing a laver frond mixture:
The green tea-edible oil-collagen mixture is mixed uniformly with seaweed fronds cut to a size of 20 to 40 mesh, seaweed of 400 to 600 mesh, sun salt or black garlic powder, and stevia leaves cut to a size of 20 to 40 mesh, Laver frond 52-98.10 wt%, collagen 10-1 wt%, seaweed, sun salt or black garlic powder 10-0.5 wt%, green tea powder 15-0.1 wt%, cooking oil 10-0.1 wt% and stevia leaf powder 3-0.1 wt% Preparing a laver frond mixture containing.
(3) integer mixing step:
Mixing the laver frond mixture 10 ~ 90% by weight and the integer 90 ~ 10% by weight.
The laver composition prepared as described above may produce laver by a conventional laver production method. For example, the laver composition may be poured into a mold and then dried to manufacture laver. Once dried, it can be packaged and commercialized.
Features and other advantages of the present invention will become more apparent from the following examples. Of course, the present invention is not limited to the following examples.
[Example 1]
Green tea powder and sesame oil were mixed in a powder mixer, mixed for 40 minutes, 10 kg each up to 70% of the plastic bag, the inlet was sealed, the bag was inverted every hour at room temperature, and aged for 2 hours to infiltrate the sesame oil into the green tea tissue. Open the plastic bag, put green tea powder and powder collagen impregnated with sesame oil into the powder mixer, mix for 50 minutes, adjust the diameter of the exit ball to 4mm and put it in the chopper which generates internal pressure of 4㎏ / ㎠ or more. Mix by rotation. As the sesame oil was deeply transferred into the green tea tissue by internal pressure, the color of green tea was changed to a deep navy blue color. Collagen forms a film to trap sesame oil in the green tea tissue to block the risk of flavor escape and rancidity. The obtained mixture was put into the drying stand of a warm air drying room of 18 ° C. or less, and dried for 20 hours while being exchanged up, down, left, and right every hour. As a result, the surface hardening of collagen is promoted, the savory flavor is preserved, and the flavor emanates by itself at any time in an environment of 18 ° C. or higher. The dried mixture was put into a freeze mill and ground to a size of 400 mesh to prepare a collagen-tea-seed oil mixture.
The prepared collagen-green tea-seed oil mixture was mixed uniformly in a powder mixer together with a laver frond cut to a size of 20 to 40 mesh, a seaweed powder of 400 to 600 mesh, and a stevia leaf cut to a size of 20 to 40 mesh, A frond mixture was prepared containing 76 wt% laver fronds, 5 wt% powdered collagen, 10 wt% green tea powder, 3 wt% green tea powder, 5 wt% sesame oil, and 1 wt% stevia leaf powder.
30% by weight of the frond mixture and 70% by weight of the purified water were put in a liquid mixer to uniformly mix for 50 minutes to prepare a laver composition.
The prepared laver composition was ground with a hemp cloth or rice straw net under a molded box of a wooden board having a length of 25 cm and a width of 18 cm and a height of 3 mm, and 85 ml was improved by a container while continuously stirring the frond green tea sesame oil mixture with a stirrer. After molding one by one by gradually removing water, put it in a warm air drying room, and turn it over at the temperature of 18 ℃ or less under the hygienic environment for 20 hours by drying it and drying it for 20 hours to produce seaweed with a moisture content of 12% or less. It was.
The produced laver is 18cm long and 25cm long, and the average weight of one piece is 2g. It is glossy in red color. It has no holes and perfect shape. The cut and put into 10 pieces of molding containers were packaged and stored in a freezer below minus 10 ℃.
Example 2
Frond fronds 67.7 wt%, powder collagen 5 wt%, black garlic powder 8 wt% green tea powder 13 wt%, sesame oil 5 wt%, stevia leaf powder 1.3 wt%, filament mixture 35 wt% and integer 65 The laver was prepared by repeating the same procedure as in Example 1 except that the laver composition was prepared by blending the wt%.
The collagen world seaweed composition of the present invention is sealed in 100 sheets of aluminum foil paper and put in a dryer and put in a dryer at 60 ° C. for 60 days, and then the seal is opened to examine the functionalities of collagen seaweed laver and collagen black garlic for fatty acid changes. The result is that there is no change in color and flavor. The result is the effect of creating a new value of seaweed.
The laver of Examples 1 and 2 was compared with conventional laver and sensuality. Sensory tests were in their 20s (5 males, 5 females), 30s (5 males, 5 females), 40s (5 males, 5 females), 50s (5 males, 5 females) In the same place at the same time, the seaweed of Example 1, the seaweed of Example 2, and the conventional appearance were sampled, and the sensory performance was compared. The results are shown in Table 1.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101295117B1 (en) | 2011-07-14 | 2013-08-08 | 전현철 | Potassium Iodide and sulfur contain Fucoidan |
| KR101346788B1 (en) | 2012-10-24 | 2014-01-07 | 주식회사 에스지푸드 | Laver ganggeong and manufacturing methods thereof |
| KR101366969B1 (en) * | 2012-08-22 | 2014-02-24 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using black garlic |
| KR101679616B1 (en) * | 2014-12-31 | 2016-11-28 | 장흥군 | Manufacturing Method for Seasoned Laver Paste |
| KR20200119510A (en) | 2019-04-10 | 2020-10-20 | 호원대학교산학협력단 | Laver composition for producing dry laver having uniform thickness and method for producing the same |
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| KR101123580B1 (en) * | 2009-05-20 | 2012-03-23 | 전현철 | Salt Coated Edible Natural Organic Sulfur and Collagen Solution |
| KR101328264B1 (en) * | 2013-06-28 | 2013-11-14 | (주)해원식품 | A laver composition having hansaan ramie and the method of making it |
| CN104012987B (en) * | 2014-06-28 | 2015-11-18 | 管天球 | A kind of camellia honey Calcium-supplementinhealth health food |
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| KR100470191B1 (en) * | 2002-09-27 | 2005-02-05 | 전라남도 | Laver containing glassworts extracts and process for preparing the same |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101295117B1 (en) | 2011-07-14 | 2013-08-08 | 전현철 | Potassium Iodide and sulfur contain Fucoidan |
| KR101366969B1 (en) * | 2012-08-22 | 2014-02-24 | 주식회사솔뫼에프엔씨 | Manufacturing method for seasoned laver using black garlic |
| KR101346788B1 (en) | 2012-10-24 | 2014-01-07 | 주식회사 에스지푸드 | Laver ganggeong and manufacturing methods thereof |
| KR101679616B1 (en) * | 2014-12-31 | 2016-11-28 | 장흥군 | Manufacturing Method for Seasoned Laver Paste |
| KR20200119510A (en) | 2019-04-10 | 2020-10-20 | 호원대학교산학협력단 | Laver composition for producing dry laver having uniform thickness and method for producing the same |
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