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KR-102961713-B1 - MANUFACTURING METHOD OF PA-RAE GOPCHANG GIM WITH IMPROVED SOFTNESS AND THICKNESS

KR102961713B1KR 102961713 B1KR102961713 B1KR 102961713B1KR-102961713-B1

Abstract

The present invention relates to a method for manufacturing green laver seaweed with improved softness and thickness, and more specifically, comprises a raw laver loosening step in which raw laver seaweed is introduced into seawater to loosen it; a washing step in which raw laver seaweed loosened through the raw laver loosening step is washed; a foreign matter removal step in which raw laver seaweed washed through the washing step is introduced into a foreign matter remover to remove foreign matter; a cutting step in which raw laver seaweed from which foreign matter has been removed through the foreign matter removal step is cut; an aging step in which raw laver seaweed cut through the cutting step is dehydrated and then introduced into fresh water to age; a green laver mixing step in which a green laver slurry is mixed with raw laver seaweed aged through the aging step; a molding step in which raw laver seaweed mixed with green laver is molded through the green laver mixing step; a steaming step in which the molded product manufactured through the molding step is steamed; and a drying step in which the molded product steamed through the steaming step is dried. The green laver produced through the above process is eco-friendly as it uses raw green laver cultivated using natural methods. Furthermore, the mixing of green laver not only enhances taste, aroma, and shelf life but also exhibits a soft texture and thin thickness, resulting in excellent consumer preference.

Inventors

  • 손새록

Assignees

  • 준영수산 영어조합법인

Dates

Publication Date
20260507
Application Date
20251226

Claims (7)

  1. Raw seaweed loosening stage in which raw laver is introduced into seawater and loosened; A washing step for washing the raw seaweed loosened through the above raw seaweed loosening step; A foreign matter removal step in which the raw seaweed cleaned through the above cleaning step is fed into a foreign matter remover to remove foreign matter; A cutting step for cutting the raw seaweed from which foreign substances have been removed through the above foreign substance removal step; A maturation step in which the raw seaweed cut through the above cutting step is dehydrated and then placed in fresh water for maturation; A green laver mixing step in which a green laver slurry is mixed with the raw seaweed aged through the above aging step; A molding step for molding raw seaweed mixed with green laver through the above green laver mixing step; A steaming step for steaming the molded product manufactured through the above molding step; and The method comprises a drying step for drying the molded product steamed through the above steaming step; The above green laver mixing step is performed by mixing 1 to 10 parts by weight of green laver slurry with 100 parts by weight of raw gopchang laver aged through the above aging step, and stirring at a speed of 100 to 300 rpm for 5 to 15 minutes. The above green laver slurry is prepared by mixing 1 to 5 parts by weight of green laver powder with 100 parts by weight of purified water and stirring at a speed of 1,000 to 3,000 rpm for 5 to 15 minutes, and A method for manufacturing green laver with improved softness and thickness, characterized in that the green laver powder has a particle size of 50 to 150 μm.
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  4. In claim 1, The above green laver mixing step further includes 0.01 to 0.1 parts by weight of an antioxidant component relative to 100 parts by weight of raw gopchang laver aged through the above aging step, and The above antioxidant component is characterized by comprising one or more selected from the group consisting of tocopherol, ascorbyl palmitate, and astaxanthin. Method for manufacturing green laver with improved softness and thickness.
  5. In claim 1, Characterized by the fact that between the above-mentioned laver mixing step and the above-mentioned molding step, a pressing step is further performed to press the raw laver mixed with laver through the above-mentioned laver mixing step. Method for manufacturing green laver with improved softness and thickness.
  6. In claim 5, The above compression step is characterized by being performed for 10 to 20 seconds at a pressure of 0.1 to 1 MPa, Method for manufacturing green laver with improved softness and thickness.
  7. In claim 1, The above drying step is characterized by being performed by first drying at a temperature of 40 to 42°C for 40 to 60 minutes, followed by second drying at a temperature of 44 to 48°C for 60 to 120 minutes. Method for manufacturing green laver with improved softness and thickness.

Description

Manufacturing Method of Pa-Rae Gopchang Gim with Improved Softness and Thickness The present invention relates to a method for manufacturing green laver seaweed with improved softness and thickness, and more specifically, to a method for manufacturing green laver seaweed with improved softness and thickness that is eco-friendly by using raw seaweed cultivated in an eco-friendly manner, and in which taste, aroma, and shelf life are further enhanced by mixing with green laver, as well as exhibiting excellent palatability by displaying a soft texture and thin thickness. Gim is primarily produced in Korea, Japan, and China, where it is processed and sold in various forms, and various new varieties of farmed gim are being developed to improve productivity and quality. Currently, four species are mainly cultivated in Korea: Pyropia tenera (Kjellman) N. Kikuchi, M. Miyata, MS Hwang & HG Choi), Pyropia yezoensis (Ueda) MS Hwang & HG Choi, Pseriata seriata (Kjellman) N. Kikuchi, M. Miyata, and Pyropia dentata (Kjellman) N. Kikuchi & M. Miyata). In particular, the radial pattern laver, which is soft, has few pores, and has a strong flavor, accounts for about 70 to 80%. Since the taste, aroma, texture, and color of the laver are good, it is traded at a high unit price in the early stages of cultivation and is preferred by aquaculture fishermen as an industrial high-value species, and the amount of cultivation is also increasing recently. It is a native domestic early-maturing variety that grows in the early stages of cultivation and does not release monospores (neutral spores), so cultivation ends after 1 to 2 harvests. However, since raw Gopchang Gim exhibits a tough texture and thick thickness compared to other varieties of raw seaweed, there was a problem in that consumers who dislike tough textures felt aversion to it, despite its excellent unique taste, aroma, and color. Meanwhile, green laver is widely used as an ingredient to enhance the palatability of seaweed products due to its excellent unique aroma and taste. However, when green laver is mixed with uneven particles or high moisture content, there were problems such as uneven distribution within the product, uneven surface, or quality variations. Therefore, when utilizing green laver in gopchang laver products, a processing method that considers appropriate form, mixing conditions, and preservation stability is required; consequently, technical improvements are needed to simultaneously ensure the taste, aroma, and quality uniformity of the product. FIG. 1 is a flowchart illustrating a method for manufacturing green laver with improved softness and thickness according to one embodiment of the present invention. FIG. 2 is a flowchart illustrating a method for manufacturing green laver with improved softness and thickness according to another embodiment of the present invention. FIGS. 3 to 12 are photographs showing an apparatus used to manufacture eco-friendly green laver with improved softness and thickness according to the present invention. Hereinafter, preferred embodiments of the present invention and the physical properties of each component are described in detail. This description is intended to be sufficient for a person skilled in the art to easily practice the invention, and does not imply that the technical scope and concept of the present invention are limited thereby. A method for manufacturing green laver seaweed with improved softness and thickness according to the present invention comprises: a raw laver loosening step (S101) of introducing raw laver seaweed into seawater to loosen it; a washing step (S103) of washing the raw laver seaweed loosened through the raw laver loosening step (S101); a foreign matter removal step (S105) of introducing the raw laver seaweed washed through the washing step (S103) into a foreign matter remover to remove foreign matter; a cutting step (S107) of cutting the raw laver seaweed from which foreign matter has been removed through the foreign matter removal step (S105); an aging step (S109) of dewatering the raw laver seaweed cut through the cutting step (S107) and then introducing it into fresh water for aging; a green laver mixing step (S111) of mixing a green laver slurry into the raw laver seaweed aged through the aging step (S109); and through the green laver mixing step (S111) The method comprises a molding step (S113) for molding a raw seaweed mixture of green laver, a steaming step (S115) for steaming the molded product produced through the molding step (S113), and a drying step (S117) for drying the molded product steamed through the steaming step (S115). The above raw seaweed loosening step (S101) is a step of loosening raw seaweed by introducing it into seawater. As shown in Figure 3 below, it is preferable to loosen the raw seaweed using an agitator (or stirrer) for 2 to 4 hours after introducing the raw seaweed into a tank filled with seawater. During this process, floating foreign substances are r