Method for preparing roll-shaped dried laver by using composite drying mode

Abstract

The present disclosure relates to a method for producing a roll-shaped dried laver and a roll-shaped dried laver produced by the method for producing a roll-shaped dried laver, the method comprising: a sheeting step (S60) of forming a sheet by loading raw laver onto a mesh belt; a dehydration step (S80) for removing water from the raw laver slices formed in the tabletting step (S60); a pre-drying step (S90) for preliminarily drying the dehydrated raw laver pieces from the dehydration step; and a drum drying step (S100) in which, after the pre-drying step (S90), the primarily dried raw laver pieces are secondarily dried using a drum dryer.

Description

Technical Field

[0001] The present disclosure relates to a method for producing rolled dried laver. Background Art

[0002] Porphyra, a perennial red algae belonging to the Pyropia family, is found worldwide, with approximately 140 species. In Korea, there are over 20 native varieties of Porphyra. Among domestically cultivated varieties, Pyropia yezoensis is the largest, accounting for 70% of cultivated varieties. Porphyra grows like moss on the ocean surface and is primarily cultivated along Korea's southwestern coast. After being harvested and processed, it is widely used as a food.

[0003] Conventional methods for producing laver include unwrapping raw laver harvested from sea-sample farms in large storage tanks, removing foreign matter, cutting the raw laver into specific sizes, and ripening it in a washing and grinding machine. The ripened laver is then placed in a frame and spread on a laver sheet to form a rectangular shape, and dried with a hot air dryer or by natural drying. For example, Korean Patent Application No. 10-2015-0042909 relates to a method for producing laver using microorganisms, which includes washing, cutting, fermentation, shaping, and drying.

[0004] However, the conventional method of producing dried laver has always had the following problems.

[0005] First, because raw laver is formed in rectangular frames, the size, shape, and thickness of dried laver are uniform, making it difficult to produce a variety of dried laver forms. Second, because dried laver is produced in single sheets through frame forming, packaging, logistics, storage, and inputs are labor-intensive during the laver production process, resulting in high labor costs. Third, during the process of placing the raw laver into the laver-forming frames, the raw laver particles may be unevenly distributed, making it difficult to produce dried laver with a uniform thickness. Furthermore, holes may form on the surface of the dried laver, or the laver may tear easily during the production of kimbap, leading to quality issues. Fourth, before the laver is placed in the dryer, when a sponge is used to press the surface of the laver formed in the frames to dehydrate it, the residual water in the sponge can become a breeding ground for microorganisms. This can lead to microbial transfer to the laver and increase the microbial content in the final dried laver product. Fifth, because the raw laver, mixed with a large amount of water, is directly formed, dehydrated, and dried in the frames, it is difficult to add other ingredients or food additives during the production of the dried laver. Therefore, production is limited to dried laver with uniform composition. Sixth, when the raw laver is indirectly dried under hot air at about 40°C and 50% to 60% humidity, the drying process takes more than two hours, which may lead to increased costs and limit the improvement of productivity.

[0006] In view of this background, in order to solve the above-mentioned problems, the present inventors have developed a method for producing laver with a simplified process and reduced production time, capable of producing high-quality rolled dried laver that retains the unique taste and aroma of laver, has uniform density and thickness, exhibits high strength, minimizes microbial contamination, and reduces laver shrinkage. Summary of the Invention

[0007] [Technical Issues]

[0008] The present disclosure aims to provide a method for producing rolled dried laver and the rolled dried laver produced by the method.

[0009] [Technical Solution]

[0010] An object of the present disclosure is to provide a method for producing rolled dried laver, which includes: a sheeting step (S60) of forming a sheet by loading raw laver onto a mesh belt; a dehydration step (S80) of dehydrating the raw laver sheet formed in the sheeting step (S60); a pre-drying step (S90) of preliminarily drying the dehydrated raw laver sheet from the dehydration step; and a drum drying step (S100) of secondarily drying the preliminarily dried raw laver sheet using a drum dryer after the pre-drying step (S90).

[0011] Another object of the present disclosure is to provide rolled dried laver produced by the method of producing rolled dried laver.

[0012] [Beneficial Effects]

[0013] Unlike conventional dried laver, which has uniform specifications, the method for producing dried laver rolls disclosed herein allows for varying thickness and weight by adjusting process conditions. Furthermore, by preventing shrinkage during the drying process, the method provides rolled laver with uniform density and thickness. Furthermore, various types of raw material powders or food additives can be added with high permeability, enabling the provision of dried laver with improved flavor and umami. Furthermore, the method for producing dried laver rolls disclosed herein allows for the production of laver in roll form, enabling the laver to be cut into a variety of shapes, rather than being limited to conventional rectangular laver products.

[0014] Furthermore, since the method for producing dried laver rolls disclosed herein produces laver in a roll form, integrating the laver processing step downstream in the dried laver production process enables continuous, automated production of processed laver. This reduces labor costs, shortens production time, and improves productivity. Furthermore, the method for producing dried laver rolls disclosed herein minimizes microbial contamination, enabling the production of dried laver with improved quality.

[0015] Next, the disclosed method for producing dried laver rolls utilizes a combined drying process of pre-drying and drum drying, combined with a direct drying method, significantly improving drying efficiency. As a result, both the production efficiency and quality of the dried laver are ultimately improved. Furthermore, by utilizing a two-step drying process of pre-drying and drum drying, the disclosed method for producing dried laver rolls improves the strength of the dried laver, effectively addressing the tearing problem during the production of gimbap. Furthermore, the hot air drying effect achieved during the drying process eliminates the need for a separate hot air drying process, which helps reduce costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 and 2 are diagrams illustrating operational steps according to each embodiment of the present disclosure.

[0017] Figure 3 It is a graph showing contour lines of the area ratio of laver sheets according to the adjustment of temperature and humidity in the preliminary drying step.

[0018] Figure 4 2 is a diagram illustrating a molding process of rolled laver according to an embodiment of the present disclosure.

[0019] Figure 5 is a diagram showing a product photograph of rolled laver according to an embodiment of the present disclosure. DETAILED DESCRIPTION

[0020] The present disclosure will be described in detail below. At the same time, each description and embodiment disclosed herein can be applied to other descriptions and embodiments, respectively. That is to say, all combinations of the various elements disclosed in the present invention fall within the scope of the present disclosure. In addition, the scope of the present invention is not limited by the following specific embodiments. In addition, throughout the specification, reference is made to a number of papers and patent documents, and their citations are indicated. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby illustrating the level of the technical field to which the present disclosure belongs and providing a more accurate explanation of the present disclosure.

[0021] One aspect of the present disclosure provides a method for producing rolled dried laver, which includes: a sheeting step (S60) of forming a sheet by loading raw laver onto a mesh belt; a dehydration step (S80) of dehydrating the raw laver sheet formed in the sheeting step (S60); a pre-drying step (S90) of preliminarily drying the dehydrated raw laver sheet from the dehydration step; and a drum drying step (S100) of secondarily drying the preliminarily dried raw laver sheet using a drum dryer after the pre-drying step (S90).

[0022] The method for producing rolled dried laver of the present disclosure may further include a pretreatment step (P) of removing foreign matter from the harvested raw laver and forming particles and density suitable for the sheet form before the sheeting step.

[0023] Furthermore, before the sheeting step ( S60 ), the method for producing rolled dried laver of the present disclosure may further include one or more of a ripening step ( S40 ) and a dilution step ( S50 ).

[0024] Furthermore, after the sheeting step ( S60 ) and before the dehydration step ( S80 ), the method for producing rolled dried laver of the present disclosure may further include an additive adding step ( S70 ).

[0025] The method of producing rolled dried laver of the present disclosure may be continuously performed from the sheeting step ( S60 ) to the drum drying step ( S100 ).

[0026] First, as used herein, the term "porphyra" refers to seaweed belonging to the family Porphyraeaceae. Compared to other seaweeds, porphyra is a high-protein food with a significantly higher protein content. Porphyra is known to be rich in taurine, which can help break down alcohol. Furthermore, porphyra is rich in various nutrients, such as vitamins, carbohydrates, fiber, calcium, iron, and phosphorus. Therefore, porphyra has various benefits, such as preventing aging, preventing osteoporosis, and boosting immunity.

[0027] As used herein, the term "dried laver" refers to a dried product of harvested raw laver and can be understood to be equivalent to dry laver. Conventional dried laver is generally a dry, flat rectangular sheet.

[0028] As used herein, the term "rolled laver" refers to a cylindrical laver rolled longitudinally, and may be understood to be equivalent to rolled laver, rolled-type laver, or rolled-type laver.

[0029] The present disclosure provides a method for producing dried laver in the form of rolled laver, enabling the laver to be formed into a variety of appearances, rather than being limited to conventional standardized rectangular laver, while achieving high processing efficiency. Specifically, the method for producing rolled dried laver of the present disclosure includes a combination of the sheeting step, pre-drying step, and drum drying step as described above; thus, the technical feature of the present disclosure is that the thickness can be freely adjusted and the rolled laver is provided with high strength and uniformity.

[0030] Figure 1 and 2 is a diagram illustrating operational steps according to an embodiment of the present disclosure.

[0031] Hereinafter, each step of the preferred embodiment of the present disclosure will be described in detail based on the accompanying drawings.

[0032] The pretreatment step (P) is to remove foreign matter contained in the harvested raw laver and adjust the particle size and density of the laver to be suitable for forming long sheets. The pretreatment step (P) can be a conventional pretreatment step used in the laver manufacturing process. For example, the pretreatment step can include a sorting step (S10), a dehydration step (S20), or a cutting step (S30).

[0033] The sorting step (S10) is a process of removing foreign matter from the harvested raw laver. The harvested raw laver is usually stored in a storage tank with water, and a sorting machine is used to remove foreign matter from the raw laver. In particular, the sorting machine used can be a foreign matter sorter or a centrifuge commonly used to remove foreign matter in the raw laver production process, but is not limited thereto.

[0034] The dehydration step (S20) is a step of reducing the moisture content of the raw laver. Dehydration is not limited to a specific method, as long as the method is a conventional dehydration method used in the laver production process. For example, dehydration can be performed by a pressure dehydrator, a centrifugal dehydrator, a screw dehydrator, etc., but is not limited thereto.

[0035] The cutting step (S30) is a process of cutting the raw laver dehydrated in the dehydration step (S20) into small pieces to ensure uniform thickness and density and to facilitate the formation of long raw laver sheets. The cut size of the raw laver can be specifically 2 mm to 9 mm, more specifically 3 mm to 7 mm, but is not limited thereto, and the size can vary depending on the intended use and form of the laver. For example, when producing laver for gimbap, the laver can be cut into a size of 3 mm, and when producing laver for seasoning, it can be cut into a size of 7 mm. However, the cutting size is not limited thereto.

[0036] Next, the ripening step (S40) involves mixing the pre-treated raw laver from the pre-treatment step (P) with fresh water to adjust the salinity and ripen the laver. This step ensures that the cut raw laver adheres well to the mesh and forms sheets in the sheeting step (S60) described below.

[0037] In one embodiment of the present disclosure, the ripening step (S40) may include transferring the cut raw laver into a ripening tank, mixing it with fresh water, adjusting the salinity using a salt solution, and stirring.

[0038] Specifically, in the ripening step (S40), the mixing ratio of raw laver to fresh water may be 1:5 to 1:10, more specifically 1:8. If the mixing ratio of raw laver to fresh water is less than 1:5, mixing becomes difficult. On the other hand, if the mixing ratio exceeds 1:10, the amount of salt or other additives required to adjust the salinity increases, resulting in increased costs.

[0039] Specifically, during the ripening step (S40), the salinity can be adjusted within a range of 0.1% to 5%, more specifically 0.5% to 3.5%, and preferably 1% to 3%. In particular, adjusting the salinity within this range can prevent the raw laver from shrinking and deforming during the drying step, thereby improving the quality of the final laver product. Furthermore, maintaining the freshness of the raw laver enhances the gloss and flavor of the final product and facilitates its removal from the conveyor belt.

[0040] Specifically, the aging step ( S40 ) may be performed for 0.5 to 4 hours, more specifically, 0.8 to 3 hours, and most specifically, 1 to 2 hours.

[0041] In the ripening step (S40), amino acid loss from the cut raw laver leaves due to osmotic pressure is minimized, allowing only water to escape. The dehydrated leaves undergo structural changes that increase the adhesion between the raw laver particles when subsequently loaded onto the mesh belt, thereby promoting the formation of raw laver sheets.

[0042] The dilution step (S50) is a process of further mixing water into the cooked raw laver from the cooking step (S40), thereby ensuring better dispersion of the raw laver when it is subsequently loaded onto the mesh belt. In one embodiment of the present disclosure, the dilution step (S50) may include passing the cooked raw laver from the cooking step (S40) through a line mixer and further diluting it with salt water having a salinity of 0.5% to 3.5%.

[0043] Specifically, in the dilution step (S50), the ratio of the cooked raw laver to the brine may be 1:0.5 to 1:2. In particular, water may be injected into the pipeline mixer to adjust the salinity of the brine, thereby enabling the dilution concentration to be controlled as needed.

[0044] The sheeting step (S60) is a process of loading the raw laver onto a mesh belt and forming the laver into sheets. Specifically, the sheeting step may utilize a mesh belt having a slope with gradually increasing height. In addition, the sheeting step may specifically include vacuum dehydration.

[0045] More specifically, the sheeting step (S60) may include vacuum dehydration by loading the raw laver onto a mesh belt having a gradually increasing slope and passing it through a headbox in which the water level is kept constant. In particular, the water level in the headbox is kept constant, while the mesh belt loaded with the raw laver has a gradually increasing slope that causes its surface to rise above the water level. As a result, water is drained and the raw laver is evenly deposited on the mesh belt to form a sheet. In addition, because the water is slowly removed by vacuum dehydration, the sheet can be formed into a more uniform thickness and density. In the production method of the present disclosure, since the method includes this sheeting step, even large raw laver particles can be uniformly formed into sheets so that the formed sheets have a uniform thickness and density.

[0046] Specifically, the salinity of the raw laver used in the sheeting step may be 1% to 3%, more specifically 1% to 2.5%, 1.5% to 2.7%, or 2% to 3%.

[0047] Specifically, the mesh belt can be inclined at an angle of 10° to 30°, more specifically 10° to 20°, 20° to 30°, 15° to 25°, 10° to 15°, 15° to 20°, 20° to 25° or 25° to 30°. Specifically, the specifications of the mesh belt (63) can be in the range of 40 mesh to 200 mesh.

[0048] Specifically, the vacuum pressure may be 100 mbar to 150 mbar, more specifically a low vacuum of 100 mbar to 130 mbar, 110 mbar to 140 mbar, 120 mbar to 150 mbar, 120 mbar to 140 mbar, 115 mbar to 130 mbar, or 125 mbar to 145 mbar. Through vacuum dehydration, the moisture of the raw laver is gradually and effectively removed as it is deposited on the mesh belt, thereby forming a more uniform sheet.

[0049] Specifically, the sheeting step (S60) allows the thickness of the raw laver sheet to be formed to be adjusted by controlling three factors: the concentration of the raw laver, the feed speed, and the moving speed of the mesh belt. In particular, the feed speed refers to the flow rate at which the solution containing the raw laver is introduced into the slurry box. Specifically, the thickness of the raw laver sheet to be formed can be increased by increasing the raw laver concentration and reducing the speed of the mesh belt. In particular, the feed speed can be adjusted to maintain the water level of the slurry box and the continuous process. In addition, the thickness of the raw laver sheet to be formed can be reduced by reducing the raw laver concentration and increasing the speed of the mesh belt. In particular, the feed speed can be adjusted to maintain the water level of the slurry box and the continuous process.

[0050] In one embodiment of the present invention, the saline water collected below the mesh belt may be recovered, filtered to remove the raw laver residue, and reused in the ripening step (S50).

[0051] The additive adding step (S70) is a process of adding raw material powder or food additives to the raw laver sheet formed from the sheeting step (S60) to improve the taste and flavor. In one embodiment of the method for producing rolled dried laver of the present disclosure, if necessary, the additive adding step (S70) may be optionally further included.

[0052] Specifically, the raw material powder can be seafood powder, meat powder or vegetable powder or the like.

[0053] Specifically, the food additive is not limited as long as it is an additive that can be used in the production of laver. For example, the food additive may include vitamins A, C, D, E, B1, B2, B6 or B12, niacin, biotin, folic acid, pantothenic acid, etc. In addition, the food additive may include minerals such as zinc (Zn), iron (Fe), calcium (Ca), magnesium (Mg), manganese (Mn), copper (Cu) and chromium (Cr); and amino acids such as lysine, tryptophan, cysteine and valine. In addition, food additives may include preservatives (e.g., sodium dehydroacetate, sorbic acid, potassium sorbate, and sodium propionate), bactericides (e.g., calcium hypochlorite and sodium hypochlorite), butylated hydroxytoluene, colorants (e.g., food green 3 and beta-carotene), colorants (e.g., sodium nitrite and sodium nitrate), bleaching agents (e.g., sodium sulfite), flavor enhancers (e.g., monosodium L-glutamate), sweeteners (e.g., sodium saccharin, aspartame, and acesulfame potassium), flavorings (e.g., vanillin and lactones), leavening agents (e.g., alum and DL-potassium hydrogen tartrate), enhancers, emulsifiers, thickeners (pastes), coating agents, gum bases, defoamers, solvents, and improvers. Raw material powders or food additives may be selected according to the target laver type and used in an appropriate amount.

[0054] In the production method of the present disclosure, the additives added to the raw laver are uniformly infiltrated during the subsequent dehydration step (S80) and pre-drying step (S90). As a result, the method of producing rolled dried laver of the present disclosure improves the infiltration efficiency of the additives, making it possible to produce dried laver with various flavors characterized by enhanced umami and rich taste.

[0055] The dehydration step (S80) refers to a process of removing moisture contained in the raw laver sheets formed in the sheeting step (S60).

[0056] Specifically, dehydration can include vacuum dehydration. In the method for producing rolled dried laver of the present disclosure, vacuum dehydration can be performed instead of conventional direct contact dehydration using a sponge, thereby reducing the risk of microbial contamination in the dried laver. In addition, when raw material powders or food additives are applied to the surface of the raw laver, they can partially dissolve in the residual moisture and be replaced by the water removed in the dehydration step (S80), allowing them to easily penetrate into the raw laver sheet. More specifically, vacuum dehydration can utilize a high vacuum chamber.

[0057] Specifically, vacuum dehydration can be performed at a vacuum level of 100 mbar to 200 mbar, more specifically 120 mbar to 170 mbar. In particular, by adjusting the vacuum level within the above range, dehydration efficiency can be improved while preventing damage to the raw laver leaves and avoiding sheet deformation caused by excessive dehydration.

[0058] The dehydration step can be performed until the surface of the raw laver sheets is completely dehydrated. Specifically, the moisture content of the raw laver dehydrated by the dehydration step (S80) can be in the range of 75% to 85%. When this moisture content is adjusted to a certain level, the adhesion between the raw laver sheets can be enhanced, allowing them to maintain their sheet form on the mesh belt and be separated.

[0059] Specifically, the dehydration step ( S80 ) may further include an air injection step after the vacuum dehydration, and the vacuum-dehydrated raw laver may pass through the injected air and be continuously separated from the mesh belt.

[0060] The pre-drying step (S90) refers to a preliminary drying process performed to suppress shrinkage of the raw laver sheet dehydrated in the dehydration step (S80). Pre-drying can be performed by securing both sides of the raw laver sheet with a conveyor belt. Alternatively, pre-drying can be performed by an air-drying method, in which the raw laver sheet passes between injected air on both sides. The method for producing rolled dried laver of the present disclosure may include a pre-drying step before the main secondary drying step (drum drying step (S100)) to further enhance the structure of the raw laver sheet. In addition, the pre-drying step can also suppress shrinkage of the laver in the subsequent drum drying step, which helps prevent deformation and breakage of the laver.

[0061] Specifically, securing both sides of the raw laver sheet can be achieved by physically securing the sheet with a double-belt conveyor. The conveyor material is not particularly limited, as long as it is heat-resistant and allows for easy separation of the raw laver sheet. In particular, by physically securing the sheet with a conveyor and pre-drying using air injection, shrinkage during the drying process can be effectively suppressed during the subsequent drum drying step.

[0062] Specifically, the pre-drying step (S90) may be performed at a temperature of 30 to 60°C, more specifically 30 to 50°C, 45 to 55°C, 35 to 55°C, 30 to 40°C, or 40 to 60°C.

[0063] Specifically, the pre-drying step (S90) may be performed at a humidity of 30% to 80%, more specifically 40% to 70%, 50% to 80%, 45% to 65%, 30% to 50%, 50% to 90%, or 50% to 70%.

[0064] Specifically, the salinity of the raw laver used in the pre-drying step may be 1% to 3%, more specifically 1% to 2.5%, 1.5% to 2.7%, or 2% to 3%.

[0065] As described above, in the method for producing dried laver rolls disclosed herein, it was confirmed that the shrinkage percentage of the final dried laver roll sheet can be significantly reduced by performing a pre-drying step in which the sheet is physically fixed by a conveyor and the temperature, humidity, and salinity are optimized. Therefore, by adjusting the temperature, humidity, and salinity of the pre-drying step to the above-mentioned ranges, the shrinkage percentage of the rolled laver sheet to be formed can be reduced, and the uniformity can be improved.

[0066] Specifically, the pre-drying step ( S90 ) may be performed for 10 minutes to 3 hours, more specifically 20 to 40 minutes, 25 to 35 minutes, 30 minutes to 1 hour, 1 hour to 1 hour 30 minutes, or 40 minutes to 1 hour 20 minutes.

[0067] Specifically, the moisture content of the raw laver sheet preliminarily dried through the pre-drying step (S90) may be in the range of 30% to 80%, more preferably 50% to 70%.

[0068] The drum drying step (S100) refers to a secondary drying process of the raw laver sheets preliminarily dried through the pre-drying step (S90) in a drum dryer.

[0069] In the method for producing dried laver rolls disclosed herein, unlike conventional hot air drying methods, rolls of dried laver can be produced by using a drum dryer for drum drying as a secondary drying method. Furthermore, the drying process is performed by attaching the raw laver to the dryer using an applicator, significantly improving drying efficiency. Specifically, compared to conventional dried laver, drum drying results in a more uniform thickness and density of the laver, and the structure between the raw laver particles becomes more compact, enabling the production of dried laver with significantly increased strength. Furthermore, drum drying achieves similar effects to hot air drying without the need for conventional toasting, thereby reducing the percentage of laver shrinkage and shortening the total drying time.

[0070] A drum dryer refers to a drying device that is generally used to solidify a substance by spreading a liquid substance onto the surface of a rotating heated drum, forming a thin film of the substance on the surface of the rotating heated drum and then drying it. Specifically, the drum drying step (S100) can utilize a single type of drum dryer. The production method disclosed herein can improve drying efficiency by using a single type of drum dryer, wherein during the drying process, an applicator present on the drum surface presses the laver onto the drum surface. In addition, by adjusting the height of the applicator, thicker laver can also be freely produced. The drum dryer improves drying efficiency by drying raw laver sheets in the following process, in which the applicator located on the drum surface presses the sheet onto the drum surface.

[0071] Specifically, the drying line speed of the drum dryer can be in the range of 0.1 m / min to 5 m / min, more specifically 0.5 m / min to 2 m / min. By adjusting the drying line speed to the above range, the laver can be prevented from being burned, while also facilitating separation from the drum dryer and forming a durable sheet that does not tear.

[0072] Specifically, the drying temperature of the drum dryer may be in the range of 90° C. to 120° C., more specifically 100° C. to 110° C. By adjusting the drying temperature to the above range, the laver can be prevented from being burned, while also facilitating separation from the drum dryer and forming a durable sheet that does not tear.

[0073] In particular, the final moisture content of the rolled dried laver that has been secondarily dried through the drum drying step ( S100 ) may be in the range of 5% to 13%, more specifically 5% to 10%.

[0074] The method for producing dried laver rolls disclosed herein, including the above steps, can provide dried laver rolls with improved microbial stability and uniformity. Furthermore, by incorporating a combined drying process, the shrinkage percentage can be reduced while shortening the total drying time. In the method for producing dried laver rolls disclosed herein, the total drying time, including the time required for the pre-drying step (S90) and the drum drying step (S100), can be reduced to 1 to 2 hours, more specifically 1 to 1.5 hours.

[0075] Another aspect of the present disclosure provides a rolled dried laver produced by the method for producing rolled dried laver. In particular, the method for producing rolled dried laver is as described above.

[0076] Unlike conventional standardized dried laver, the rolled dried laver of the present disclosure is produced in a roll form and can be formed into various appearances.

[0077] Furthermore, compared to conventional dried laver, the dried laver rolls of the present invention can have significantly enhanced strength. As used herein, the term "strength" refers to the resistance to change until fracture when a load is applied to a material or component. Strength is a very important characteristic of dried laver, primarily related to its tear resistance when wrapping ingredients (e.g., rice). Specifically, the strength of the dried laver rolls of the present invention can be 10N or higher. Because conventional dried laver typically exhibits a strength of 8N or lower, the dried laver rolls of the present invention exhibit improved strength compared thereto. For example, the strength of the rolled dried laver may be a rational number between two values selected from the group consisting of 10N, 11N, 12N, 13N, 14N, 15N, 16N, 17N, 18N, 19N, 20N, 21N, 22N, 23N, 24N, 25N, 26N, 27N, 28N, 29N, 30N, 31N, 32N, 33N, 34N, 35N, 36N, 37N, 38N, 39N, 40N, 41N, 42N, 43N, 44N, 45N, 46N, 47N, 48N, 49N, 50N, 51N, 52N, 53N, 54N, 55N, 56N, 57N, 58N, 59N, 60N, 61N, 62N, 63N, 64N, 65N, 66N, 67N, 68N, 69N, 70N, 71N, 72N, 73N, 74N, 75N, 76N, 77N, 78N, 79N, 80N, 81N, 82N, 83N, 84N, 85N, 86N, 87N, 89N, 90N, 91N, 92N, 93N, 94N, 95N, 96N, 97N, 98N and 99N, where the larger of the two integers is set as the upper limit and the smaller of the two integers is set as the lower limit.

[0078] Furthermore, the dried laver rolls disclosed herein are characterized by a wider range of sheet thicknesses. For example, the thickness of the dried laver rolls disclosed herein can be adjusted within a range of, but not limited to, 0.10 mm to 0.5 mm. For example, compared to conventional dried laver, the dried laver rolls disclosed herein can be manufactured to have significantly improved strength while maintaining the aforementioned thinner thickness. Alternatively, by adjusting the sheeting step, sheets with uniform density and thickness can be produced while achieving a greater overall thickness.

[0079] More specifically, the rolled dried laver of the present disclosure may be adjusted to have various thicknesses, and may be manufactured to have a thickness of 0.1 mm to 0.5 mm, which corresponds to the thickness of conventional dried laver.

[0080] Compared to conventional dried laver, the dried laver rolls disclosed herein can have an increased shrinkage percentage. As used herein, the term "shrinkage percentage" refers to the ratio of shrinkage or area reduction. When the initial area is 10 and the area after shrinkage is 1, the shrinkage percentage (%) can be expressed by the following equation.

[0081] Shrinkage percentage (%) = (l0-l)χl0х100

[0082] The rolled dried laver of the present disclosure may have an improved shrinkage percentage of -6% or more and less than 10%, more specifically -3% or more and less than 5%, even more specifically -1% or more and less than 3%, and even more specifically less than 1%.

[0083] The physical properties and characteristics of the dried laver rolled by the method for producing the dried laver rolled of the present disclosure are summarized in Table 1 below.

[0084] [Table 1]

[0085]

[0086] That is, as shown in Table 1, the dried laver rolls of the present disclosure can provide high-strength dried laver rolls with various thicknesses and appearances within a narrow range. Based on these characteristics, the dried laver rolls of the present disclosure can also be used as laver snacks with various appearances, thicknesses, and textures.

[0087] Depending on the desired product form, the rolled dried laver of the present disclosure can be cut into various shapes, lengths, and sizes to produce various forms, including, but not limited to, dried laver, sushi laver, kimbap laver, seasoned laver, laver snacks that can be combined with cereal flakes, and mixed laver containing food powders other than laver.

[0088] [Embodiment of the Invention]

[0089] The present disclosure will be described in detail through examples. The examples are provided to specifically explain the present disclosure, and the scope of the present disclosure is not limited by the examples.

[0090] Example 1: Physical property evaluation based on salinity, humidity and temperature of the pre-drying step

[0091] First, the physical properties of the raw laver sheets were evaluated based on three factors during the pre-drying step: temperature, humidity, and salinity. The physical properties of the sheets were measured at salinity levels of 2% to 3%, temperatures of 30°C to 60°C, and humidity levels of 30% to 80%.

[0092] Specifically, frozen raw laver collected in Seocheon-gun (South Korea) was purchased online and used to prepare frozen raw laver. Next, the raw laver was thawed in water at room temperature for about 2 hours. The thawed raw laver was ground to a size of about 5 mm or less using a mixer mode in a blender and then chopped. A salt solution was prepared by weighing the amount of salt required to reach a salinity of 2% to 3% and dissolving the salt in water. Next, 20 g of the thawed raw laver was added to the salt solution and stirred for 2 hours using a magnetic stirrer. The ground raw laver was poured into a forming frame and evenly spread on a laver mat to form laver sheets with uniform distribution.

[0093] During the pre-drying step of the formed laver sheets, multiple experiments were conducted using Minitab Response Surface Design (central composite design) to examine the optimal conditions for the change in shrinkage percentage caused by three factors: salinity, temperature, and humidity. The experimental plan based on the central composite design method set up a total of 30 experiments by repeating 15 experiments twice. For experimental repeatability, each experiment was carried out by producing two sheets of dried laver to ensure repeatability twice. The experimental results are shown in Table 2 below.

[0094] [Table 2]

[0095]

[0096] Based on the above results, the contour map of humidity and temperature area ratio is shown in Figure 2. Figure 3 shown.

[0097] As shown in Table 2 and Figure 3 As shown in the results, it was confirmed that under the pre-drying conditions of 40°C to 60°C, 50% to 90% humidity, and 2% to 3% salinity, the formed laver sheets had reduced shrinkage and the highest area ratio. Based on these results, it was confirmed that high-quality rolled laver with uniformity and minimal shrinkage can be produced by adjusting the salinity, temperature, and humidity of the pre-drying step.

[0098] Example 2: Preparation of rolled dried laver

[0099] 10 kg of raw laver (centrifugally dehydrated, 86% moisture) purchased from the Yangji Cooperative Association was cut into pieces of approximately 3 mm to 5 mm in size using a blender and dispersed in 80 L of water. 1.6 kg of salt was added to achieve a salinity of 2%, and the solution was matured for 2 hours while stirring with a blender.

[0100] Next, a pump is used to transfer the solution to a sheet-forming feed tank, and 80 liters of 0% salinity water are added to adjust the raw laver concentration to 6.25%. Using a single pump, the raw laver dispersed in the salt solution is transferred to a dispenser and subsequently to the headbox of a custom sheet-forming machine.

[0101] The raw laver was adhered to a 200-mesh mesh belt at an angle of 20 degrees (a vacuum of 125 mbar was applied to its lower portion), formed into a sheet, and discharged from a headbox. Specifically, the mesh belt had a linear speed of 0.6 m / min. The raw laver sheet discharged from the headbox, which had some surface moisture, was sprayed with 30 g of seasoning using a vibrating feeder and transported. Specifically, the seasoning was dissolved by the surface moisture.

[0102] The raw laver sheets, sprayed with seasoning, are completely dehydrated while passing through a three-stage vacuum (150 mbar) chamber, allowing the surface-dissolved seasoning to penetrate the interior of the sheet. Specifically, the sheet's moisture content is 80%. Air flowing from the fluted bellows below separates the surface-dehydrated sheet from the conveyor belt and transfers it to the pre-drying input conveyor.

[0103] Raw laver sheets transferred to the pre-drying input conveyor are conveyed into a custom pre-dryer by overlapping the pre-drying input conveyor with an upper conveyor. A double-layered conveyor belt, sandwiching the raw material, moves continuously over rollers to maintain appropriate tension and physically secure the raw laver, preventing shrinkage during the drying process. Air at 60°C and 60% humidity passes through the conveyor belt to dry the raw laver sheets to 60% moisture. Air flowing from the trough-shaped bellows below separates the dried raw laver sheets and transfers them to the drum dryer's conveyor belt. The line speed is maintained at 0.6 m / min, the same as that of the sheet forming machine.

[0104] The raw laver sheets from the pre-drying process are transported to the drum dryer loading section via a transfer conveyor. They are then pressed with one or two applicator rollers to ensure a uniform surface and adhere to the drum surface for drying. In particular, at 4 kg / cm 2 Under the steam pressure of 100℃ to 110℃, the temperature is maintained at 100℃ to 110℃, and the linear speed of the drum dryer is 0.6m / min.

[0105] The raw laver sheet dried to the target moisture level was removed from the surface by a cutting blade located at the rear end of the drum dryer and then wound by a winding machine to obtain a laver roll, which was mixed with the final seasoning to obtain a laver (95.3 m in length and 1.43 kg in weight). Figure 5 The results of producing rolled dried laver according to the manufacturing method of Example 1 are shown in Table 3 below.

[0106] [Table 3]

[0107]

[0108] As shown in Table 3, the method for producing dried laver rolls disclosed herein was found to significantly increase the strength of the laver by more than seven times compared to conventional dried laver, while maintaining a particularly thin thickness. The above results confirm that the dried laver rolls disclosed herein have solved the tearing problem in the gimbap production process and can therefore be effectively utilized.

[0109] In addition, if Figure 5 As shown, the method of producing rolled dried laver of the present disclosure produces dried laver in the form of a roll, allowing the production of laver having various appearances by cutting, as well as laver snacks and other products.

[0110] As described above, those skilled in the art will appreciate that the present disclosure may be implemented in other specific forms without departing from the technical spirit or essential features of the present disclosure. Therefore, the above embodiments should be interpreted as exemplary and not limiting the present disclosure. It should be understood that all changes or modifications derived from the definition and scope of the claims and their equivalents fall within the scope of the present disclosure.

Claims

1. A method for producing rolled dried laver, comprising: a sheeting step (S60) of forming sheets by loading the raw laver onto a mesh belt; a dehydration step (S80) of dehydrating the raw laver sheets formed in the sheeting step (S60); a pre-drying step (S90) of preliminarily drying the dehydrated raw laver sheets from the dehydration step; and The drum drying step (S100) is to perform secondary drying on the pre-dried raw laver sheets using a drum dryer after the pre-drying step (S90).

2. The method for producing rolled dried laver according to claim 1, wherein the sheeting step (S60) to the drum drying step (S100) are performed continuously.

3. The method for producing rolled dried laver according to claim 1, further comprising a pre-treatment step (P) of removing foreign matter contained in the harvested raw laver and forming particles and a density suitable for a sheet form before the sheeting step.

4. The method for producing rolled dried laver according to claim 3, wherein the pretreatment step (P) comprises one or more of the following steps: a sorting step (S10) for removing foreign matter from the harvested raw laver, a dehydration step (S20) for reducing the water content in the raw laver, and a cutting step (S30) for cutting the raw laver into small pieces.

5. The method for producing rolled dried laver according to claim 1, further comprising a ripening step (S40) of ripening the raw laver before the sheeting step (S60).

6. The method for producing rolled dried laver according to claim 5, further comprising a dilution step (S50) of mixing the cooked raw laver from the cooking step (S40) with water.

7. The method for producing rolled dried laver according to claim 1, wherein the sheeting step (S60) forms the raw laver sheets by vacuum dehydrating the raw laver loaded on the mesh belt.

8. The method for producing rolled dried laver according to claim 7, wherein the vacuum is 100 mbar to 150 mbar.

9. The method for producing rolled dried laver according to claim 1, further comprising an additive adding step (S70) of adding raw material powder or food additives to the raw laver sheet formed from the sheeting step (S60) to improve taste and flavor.

10. The method for producing rolled dried laver according to claim 1, wherein the sheeting step (S60) allows the thickness of the raw laver sheet to be formed to be adjusted by controlling three factors: the concentration of the raw laver, the feeding speed, and the moving speed of the mesh belt.

11. The method for producing rolled dried laver according to claim 1, wherein the dehydration step (S80) is performed by vacuum dehydration.

12. The method for producing rolled dried laver according to claim 11, wherein the vacuum dehydration is performed at 120 mbar to 170 mbar.

13. The method for producing dried laver rolls according to claim 1, wherein the preliminary drying step (S90) is performed by fixing both sides of the raw laver sheet with a conveyor.

14. The method for producing rolled dried laver according to claim 1, wherein the pre-drying step (S90) is performed by air drying.

15. The method for producing rolled dried laver according to claim 1, wherein the pre-drying step (S90) is performed at 30°C to 60°C.

16. The method for producing rolled dried laver according to claim 1, wherein the pre-drying step (S90) is performed at a humidity of 40% to 60%.

17. The method for producing dried laver rolls according to claim 1, wherein the drum dryer is a single type drum dryer.

18. The method for producing dried laver rolls according to claim 1, wherein a drying line speed of the drum dryer is 0.5 m / min to 2 m / min.

19. The method for producing dried laver rolls according to claim 1, wherein the drying temperature of the drum dryer is 100 to 110°C.

20. Rolled dried laver produced by the method for producing rolled dried laver according to any one of claims 1 to 19. The dried laver roll according to claim 20, wherein the strength of the dried laver roll is 10 N or more and less than 100 N.

22. The dried laver roll according to claim 20, wherein the shrinkage percentage of the dried laver roll is -1% or more and less than 5%.

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