Method for producing dried rolled seaweed using a combined drying method

Abstract

The present application relates to a method for producing dried rolled seaweed, which includes a sheeting step (S60) of loading raw seaweed onto a mesh belt to form a sheet, a dehydration step (S80) of removing water from the raw seaweed sheet formed in the sheeting step, a pre-drying step (S90) of primarily drying the raw seaweed sheet dehydrated in the dehydration step, and a drum-drying step (S100) of secondarily drying the raw seaweed sheet primarily dried in the pre-drying step in a drum dryer, and to dried rolled seaweed produced by the method for producing dried rolled seaweed.

Description

[Technical Field]

[0001] The present application relates to a method for producing dried rolled seaweed. [Background technology]

[0002] Porphyra, a perennial red algae belonging to the Ulva family, has over 140 species distributed worldwide. About 20 species grow wild in Korea, with Porphyra yezoensis accounting for 70% of the cultivated species in Korea. Porphyra grows in the sea like moss, and is primarily cultivated along the southwestern coast of Korea. It is harvested and processed and widely used as food.

[0003] The conventional method for producing laver involves placing raw laver seaweed collected from a sea farm in a large storage tank, filtering out foreign matter, washing, cutting into a certain size using a grinder, and aging it.The raw laver seaweed is then placed in a mold, spread on a mat, shaped into a square, and dried with hot air in a hot air dryer or naturally dried.For example, Patent Document 1 (Korean Patent Application No. 10-2015-0042909) discloses a method for producing laver seaweed using microorganisms, which includes the steps of washing, cutting, aging, shaping, and drying.

[0004] However, conventional methods for producing dried laver have the following problems:

[0005] First, because raw seaweed is molded into a square mold, the size, shape, and thickness of dried seaweed become standardized, making it impossible to produce a variety of dried seaweed shapes. Second, because dried seaweed is produced one sheet at a time using the mold molding method, many personnel are required for packaging, logistics, storage, and input during the production of processed seaweed, resulting in high labor costs. Third, because the raw seaweed particles are unevenly distributed when the raw seaweed is poured into the mold and molded, it is difficult to produce dried seaweed of uniform thickness, resulting in quality issues such as holes on the surface of the dried seaweed and its tendency to tear during the production of nori rolls. Fourth, when a sponge is pressed onto the surface of the molded seaweed for dehydration before being placed in the dryer after molding, a large number of microorganisms live in the water remaining in the sponge, and some of these microorganisms are transferred to the seaweed, resulting in an increase in the number of microorganisms in the final dried seaweed product. Fifth, because the raw seaweed, which contains a large amount of water, is immediately molded into a mold, dehydrated, and dried, it is difficult to add other ingredients or food additives when producing dried seaweed, which limits the ability to produce dried seaweed with uniform ingredients. Sixth, when the raw seaweed is indirectly dried using hot air at a temperature of approximately 40°C and a humidity of 50-60%, it takes more than two hours to dry, which increases costs and limits productivity improvements.

[0006] Under these circumstances, in order to solve the above-mentioned conventional problems, the present applicants have developed a method for producing rolled, high-quality dried seaweed that maintains the inherent taste and aroma of seaweed, has uniform density and thickness, is strong, minimizes factors of microbial contamination, and reduces factors that cause seaweed shrinkage, as well as a method for producing seaweed that simplifies the process and reduces the production time. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Korean Patent Registration No. 10-1610583 Summary of the Invention [Problem to be solved by the invention]

[0008] The problem to be solved by the present application is to provide a method for producing dried rolled seaweed and the dried rolled seaweed produced by said method. [Means for solving the problem]

[0009] The present application aims to provide a method for producing dried rolled nori seaweed, which includes a sheeting step (S60) of loading raw seaweed onto a mesh belt to form a sheet, a dehydration step (S80) of removing water contained in the raw seaweed sheet formed in the sheeting step, a pre-drying step (S90) of primarily drying the raw seaweed sheet dehydrated in the dehydration step, and a drum-drying step (S100) of secondarily drying the raw seaweed sheet primarily dried in the pre-drying step in a drum dryer.

[0010] Another object of the present application is to provide dried rolled seaweed produced by the above-mentioned method for producing dried rolled seaweed. [Effects of the Invention]

[0011] Unlike conventional dried laver products with uniform specifications, the method for producing dried rolled laver of the present invention allows for the thickness and weight to be varied by adjusting the process conditions, and shrinkage during the drying process is prevented, thereby providing rolled laver with uniform density and thickness. Furthermore, various raw material powders or food additives can be added with high penetration efficiency, thereby providing dried laver with improved flavor and taste. Furthermore, since the method for producing dried rolled laver of the present invention allows for the laver to be produced in a roll shape, it can be cut to produce laver with various appearances, rather than the conventional square-shaped laver product.

[0012] Furthermore, since the method for producing dried rolled seaweed of the present application produces seaweed in a rolled form, by combining a processing seaweed process after the dried seaweed production process, processed seaweed can be produced in a continuous automated process, thereby reducing labor costs, shortening production time, and improving productivity. Furthermore, the method for producing dried rolled seaweed of the present application minimizes factors of microbial contamination, thereby producing dried seaweed of improved quality.

[0013] Furthermore, the method for producing dried rolled seaweed of the present application uses a direct drying method in combination with a pre-drying and drum drying method, thereby significantly improving drying efficiency and ultimately improving the production efficiency and quality of dried seaweed. Furthermore, the secondary drying steps of pre-drying and drum drying increase the strength of the dried seaweed, thereby alleviating the problem of it being prone to tearing when making seaweed rolls. The pasteurization effect also allows the omission of the pasteurization step, contributing to cost reduction. [Brief explanation of the drawings]

[0014] [Figure 1] 1A-1D illustrate work steps according to an embodiment of the present application. [Figure 2] 1A-1D illustrate work steps according to an embodiment of the present application. [Figure 3] FIG. 10 shows a contour map of the area ratio of the nori sheet according to the temperature and humidity adjustment in the pre-drying step. [Figure 4] 1A to 1C are diagrams illustrating a process for forming rolled seaweed according to an embodiment of the present application. [Figure 5] 1 is a photograph of a rolled seaweed product according to an embodiment of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0015] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0016] One aspect of the present application provides a method for producing dried rolled seaweed, including a sheeting step (S60) of loading raw seaweed onto a mesh belt to form a sheet, a dehydration step (S80) of removing water from the raw seaweed sheet formed in the sheeting step, a pre-drying step (S90) of primarily drying the raw seaweed sheet dehydrated in the dehydration step, and a drum-drying step (S100) of secondarily drying the raw seaweed sheet primarily dried in the pre-drying step in a drum dryer.

[0017] The method for producing dried rolled seaweed of the present application may further include a pre-treatment step (P) before the sheeting step, in which foreign matter contained in the harvested raw seaweed is removed and the particles and density suitable for the shape of a sheet are formed.

[0018] In addition, the method for producing dried rolled seaweed of the present application may further include at least one of a ripening step (S40) and a dilution step (S50) before the sheeting step (S60).

[0019] Furthermore, the method for producing dried rolled seaweed of the present application may further include an additive addition step (S70) after the sheeting step (S60) and before the dehydration step (S80).

[0020] The method for producing dried rolled seaweed of the present application may be carried out continuously from the sheeting step to the drum drying step.

[0021] First, in this application, "Laver" refers to seaweed belonging to the Bangiocarpus family. Laver is a high-protein food with a much higher protein content than other seaweeds. Laver is known to be rich in taurine, which promotes alcohol decomposition. Laver is also rich in various nutrients such as vitamins, carbohydrates, fiber, calcium, iron, and phosphorus, and therefore exhibits various benefits such as anti-aging, osteoporosis prevention, and immune system improvement.

[0022] In this application, dried laver refers to dried laver obtained by harvesting and drying raw laver seaweed, and is synonymous with dried laver. Most conventional dried laver is dried into a rectangular sheet.

[0023] In this application, roll laver means a shape that is rolled up round and round in a horizontally long shape, and is synonymous with rolled laver, rolled laver, rolled laver, etc.

[0024] This application provides a method for producing dried laver in the form of rolled laver, which can be shaped into various shapes, deviating from the conventional standardized square laver shape, and can improve process efficiency.The technical feature of the method for producing dried laver rolled laver of this application is that it has been discovered that it is possible to freely adjust the thickness and provide high-strength, uniform laver rolled laver, because it includes a sheeting step, a pre-drying step, and a drum drying step in combination, as described above.

[0025] 1 and 2 are flow charts illustrating the operational steps according to one embodiment of the present application.

[0026] Each step in a preferred embodiment of the present application will be described in detail below with reference to the accompanying drawings.

[0027] The pre-treatment step (P) is a step for removing foreign matter contained in the harvested Nori raw seaweed and for producing particles and density suitable for forming long sheets. The pre-treatment step (P) is a typical pre-treatment step used in the Nori seaweed production process, and may include, for example, a sorting step (S10), a dehydration step (S20), and a cutting step (S30).

[0028] The sorting step (S10) refers to a step of removing foreign matter from the harvested Nori seaweed. The harvested Nori seaweed is generally stored in a storage tank together with water, and foreign matter is removed from the Nori seaweed in this state using a sorting machine. Here, the sorting machine may be a foreign matter sorter or a centrifuge, which are commonly used to remove foreign matter from Nori seaweed in the Nori seaweed production process, but is not particularly limited thereto.

[0029] The dehydration step (S20) refers to a step of reducing the moisture content of the raw seaweed. The dehydration may be performed by any conventional dehydration method used in the process of producing seaweed, such as, but not limited to, a press dehydrator, a centrifugal dehydrator, or a screw dehydrator.

[0030] The cutting step (S30) refers to a step of cutting the Porphyra raw seaweed dehydrated in the dehydration step (S20) into small pieces so that the Porphyra raw seaweed can be easily formed into a long raw seaweed sheet with uniform thickness and density. The size of the cut pieces of Porphyra raw seaweed is specifically 2 mm to 9 mm, more specifically 3 mm to 7 mm, but is not limited thereto and varies depending on the intended use and form of the seaweed. For example, in the production of nori seaweed for nori rolls, it is cut to a standard of 3 mm, and in the production of regular nori seaweed, it is cut to a standard of 7 mm, but is not limited thereto.

[0031] Next, the aging step (S40) refers to a step in which the pre-treated Porphyra raw seaweed is mixed with fresh water to adjust the salinity and then aged, so that the cut Porphyra raw seaweed can adhere well to the mesh belt in the sheeting step (S60) described below and form a sheet well.

[0032] In one embodiment of the present application, the maturation step (S40) may involve transferring the cut Nori seaweed raw material to a maturation tank, mixing it with fresh water, adjusting the salinity with salt water from a dissolution tank, and then stirring.

[0033] Specifically, the mixing ratio of raw seaweed to fresh water in the maturation step (S40) may be 1:5 to 10, more specifically 1:8. If the ratio of raw seaweed to fresh water is lower than 1:5, mixing becomes difficult, and if it is higher than 1:10, a large amount of salt and other ingredients will be required to adjust the salinity later, resulting in increased costs.

[0034] Specifically, in the aging step (S40), the salinity is adjusted to 0.1 to 5%, more specifically 0.5 to 3.5%, and preferably 1 to 3%. Adjusting the salinity within this range can prevent shrinkage and deformation of the raw seaweed during the drying step, improve the quality of the final seaweed product, maintain the freshness of the raw seaweed, improve the gloss and taste quality of the final seaweed product, and facilitate separation from the conveyor.

[0035] Specifically, the aging step (S40) may be carried out for 0.5 to 4 hours, more specifically for 0.8 to 3 hours, and even more specifically for 1 to 2 hours.

[0036] During the maturation step (S40), osmotic pressure minimizes the loss of amino acids contained in the cut Nori seaweed thallus, and only water escapes. The water-extracted thallus undergoes structural changes that increase the adhesion between the seaweed particles when later loaded onto the mesh belt, facilitating the formation of seaweed sheets.

[0037] The dilution step (S50) refers to a step of further mixing water with the Porphyra raw seaweed matured in the maturing step (S40). This allows the Porphyra raw seaweed to be well dispersed when it is subsequently loaded onto the mesh belt. In one embodiment of the present application, the dilution step (S50) may involve passing the raw seaweed matured in the maturing step (S40) through a line mixer and further diluting it with saltwater having a salinity of 0.5 to 3.5%.

[0038] Specifically, in the dilution step (S50), the ratio of the aged Nori seaweed to salt water may be 1:0.5 to 2. Here, the ratio of salt water is adjusted by adding water to the line mixer so as to adjust to the desired dilution concentration.

[0039] The sheeting step (S60) refers to a step of loading raw seaweed onto a mesh belt to form a sheet. Specifically, the sheeting step may use a mesh belt with an inclination that gradually increases. Also, specifically, the sheeting step may include vacuum dehydration.

[0040] More specifically, the sheeting step (S60) may involve loading raw algae onto a mesh belt that is gradually inclined, and then passing the mesh belt through a head box where the water level is maintained constant, where it is subjected to vacuum dehydration. While the water level in the head box is maintained constant, the mesh belt on which the raw algae are loaded has an increasingly steep incline. As the mesh belt gradually rises above the water level, water drains out, forming the raw algae into a sheet and uniformly placing it on the mesh belt. As the water is gradually removed by vacuum, the raw algae is formed into a sheet with a more uniform thickness and density. Because the manufacturing method of the present application includes such a sheeting step, even large raw algae particles can be formed into a uniform sheet, and the sheet can be formed into a sheet with a uniform thickness and density.

[0041] Specifically, the raw algae fed into the sheeting step (S60) may have a salinity of 1 to 3%, more specifically 1 to 2.5%, 1.5 to 2.7%, or 2 to 3%.

[0042] Specifically, the inclination of the mesh belt may be 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 mesh belt (63) may have a mesh size of 40 to 200.

[0043] Specifically, the vacuum may be a low vacuum of 100 to 150 mbar, more specifically, 100 to 130 mbar, 110 to 140 mbar, 120 to 150 mbar, 120 to 140 mbar, 115 to 130 mbar, or 125 to 145 mbar. By such vacuum dehydration, the water content of the raw algae is gradually and efficiently removed during the process of being placed on the mesh belt, and the raw algae is formed into a more uniform sheet.

[0044] Specifically, in the sheeting step (S60), the thickness of the raw algae sheet formed is adjusted by adjusting three factors: the raw algae concentration, the feed rate, and the mesh belt movement rate. Here, the feed rate refers to the flow rate at which the solution containing the raw algae flows into the head box. Specifically, by increasing the raw algae concentration and decreasing the mesh belt movement rate, the thickness of the raw algae sheet formed can be increased, and the feed rate is adjusted to maintain the water level in the head box and the continuous process. Also, specifically, by decreasing the raw algae concentration and increasing the mesh belt movement rate, the thickness of the raw algae sheet formed can be decreased, and the feed rate is adjusted to maintain the water level in the head box and the continuous process.

[0045] In one embodiment of the present application, the salt-containing water collected at the bottom of the mesh belt may be collected to separate raw algae and the like, and then reused in the maturation step (S50).

[0046] The additive addition step (S70) is a step in which raw material powder or food additives are added to the raw seaweed sheet formed in the sheeting step (S60) to improve the taste and flavor. In one embodiment of the method for producing dried rolled seaweed of the present application, the additive addition step (S70) may be optionally further included as needed.

[0047] Specifically, the raw material powder may be a powder of seafood, meat, plant, or the like.

[0048] Specifically, the food additive may be any additive used in the production of nori seaweed. Examples of the food additive include vitamins A, C, D, E, B1, B2, B6, and B12, niacin, biotin, folate, and pantothenic acid. Other examples include minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr), and amino acids such as lysine, tryptophan, cysteine, and valine. Further examples of the food additives include preservatives (e.g., sodium dehydroacetate, sorbic acid, potassium sorbate, sodium propionate), disinfectants (e.g., calcium hypochlorite, sodium hypochlorite, dibutylhydroxytoluene), colorants (e.g., Food Coloring Green No. 3, β-carotene), color formers (e.g., sodium nitrite, sodium nitrate), bleaching agents (e.g., sodium sulfite), flavor enhancers (e.g., monosodium L-glutamate), sweeteners (e.g., sodium saccharin, aspartame, acesulfame potassium), flavorings (e.g., vanillin, lactones), leavening agents (e.g., potassium alum, potassium DL-bitartrate), strengthening agents, emulsifiers, thickeners (thickening agents), coating agents, gum bases, antifoaming agents, solvents, and improvers. The raw material powder or food additives are selected and used in appropriate amounts depending on the type of seaweed desired.

[0049] In the manufacturing method of the present application, the additives added on top of the raw seaweed are uniformly penetrated into the interior of the raw seaweed through the subsequent dehydration step (S80) and pre-drying step (S90). Therefore, the dried roll seaweed manufacturing method of the present application can provide dried seaweed with a variety of flavors and tastes by increasing the penetration efficiency of the additives.

[0050] The dehydration step (S80) is a step for dehydrating the water contained in the raw algae sheet formed in the sheeting step (S60).

[0051] Specifically, the dehydration may be vacuum dehydration. In the method for producing dried rolled seaweed of the present application, vacuum dehydration is used instead of the conventional direct contact dehydration method using a sponge, thereby reducing the possibility of microbial contamination of the dried seaweed. Furthermore, if raw material powder or food additives are added to the raw seaweed, they will partially dissolve in the remaining water during the dehydration step (S80) and easily penetrate into the raw seaweed sheet in place of the dehydrated water. More specifically, the vacuum dehydration may be performed using a high-vacuum box.

[0052] Specifically, the vacuum dehydration may be performed at a vacuum level of 100 to 200 mbar, more specifically, at a vacuum level of 120 to 170 mbar. Adjusting the vacuum level within the above range prevents damage to the thallus of the original algae and damage to the sheet shape due to excessive dehydration, even if the dehydration rate is increased.

[0053] The dewatering step may be performed until the surface of the raw algae sheet is completely dehydrated. Specifically, the moisture content of the raw algae dehydrated in the dewatering step (S80) may be 75 to 85%. Adjusting the moisture content to this range strengthens the adhesion between the raw algae sheets, allowing them to be separated from the mesh belt while maintaining their sheet shape.

[0054] Specifically, the dewatering step (S80) may further include an air injection step after vacuum dewatering, in which the vacuum-dehydrated raw algae pass through the injected air and are continuously separated from the mesh belt.

[0055] The pre-drying step (S90) is a step of primary drying to suppress shrinkage of the raw seaweed sheet dehydrated in the dehydration step (S80). The pre-drying may be performed with both sides of the raw seaweed sheet fixed to conveyors. Alternatively, the pre-drying may be performed by an air-drying method in which the raw seaweed sheet passes through sprayed air. The method for producing dried rolled seaweed of the present application includes a pre-drying step before the full-scale secondary drying step (drum drying step (S100)), which further strengthens the structure of the raw seaweed sheet and suppresses shrinkage of the seaweed in the subsequent drum drying step, thereby preventing deformation or damage to the shape of the seaweed.

[0056] Specifically, the two sides of the raw seaweed sheet may be physically fixed using a double conveyor. The conveyor may be made of any material that is heat resistant and allows for good separation of the raw seaweed sheet. By pre-drying the raw seaweed sheet using a conveyor and spraying air onto the sheet while physically fixing it, shrinkage of the seaweed during the subsequent drum drying step can be effectively suppressed.

[0057] Specifically, the pre-drying step (S90) may be performed at 30 to 60°C, more specifically, at 40 to 60°C, 30 to 50°C, 45 to 55°C, 35 to 55°C, 30 to 40°C, or 40 to 60°C.

[0058] Specifically, the pre-drying step (S90) may be performed at a humidity of 30 to 80%, and more specifically, at a humidity of 40 to 70%, 50 to 80%, 45 to 65%, 30 to 50%, 50 to 90%, or 50 to 70%.

[0059] Specifically, the raw algae introduced in the pre-drying step (S90) may have a salinity of 1 to 3%, more specifically 1 to 2.5%, 1.5 to 2.7%, or 2 to 3%.

[0060] As described above, in the method for producing dried rolled nori seaweed of the present application, we have found that the shrinkage rate of the final dried rolled nori sheet is significantly reduced by the pre-drying step in which the temperature, humidity, and salinity are optimized while the sheet is physically fixed by the conveyor. Therefore, by adjusting the temperature, humidity, and salinity in the pre-drying step to the above ranges, the shrinkage rate of the resulting rolled nori seaweed sheet can be reduced and its uniformity can be improved.

[0061] Specifically, the pre-drying step (S90) may be carried out for 10 minutes to 3 hours, more specifically, for 20 minutes to 40 minutes, 25 minutes to 35 minutes, 30 minutes to 1 hour, 1 hour to 1 hour 30 minutes, or 40 minutes to 1 hour 20 minutes.

[0062] Here, the moisture content of the raw algae sheet primarily dried in the pre-drying step (S90) is 30 to 80%, and more preferably 50 to 70%.

[0063] The drum drying step (S100) is a step in which the raw algae sheet that has been primarily dried in the pre-drying step (S90) is secondarily dried in a drum dryer.

[0064] In the method for producing dried rolled seaweed of the present application, drum drying using a drum dryer is applied for secondary drying, which differs from conventional hot air drying methods in that it not only allows for the production of rolled dried seaweed, but also significantly improves drying efficiency by drying the raw seaweed by adhering it to the dryer using an applicator. In particular, drum drying produces dried seaweed with more uniform thickness and density than conventional dried seaweed, and the tissue between the raw seaweed is denser, resulting in significantly improved strength. Furthermore, drum drying performs a function similar to a roasting process without the need for a conventional roasting process, thereby reducing the shrinkage rate of the seaweed and shortening the overall drying time.

[0065] The drum dryer is generally a drying device used to pour a liquid material onto the surface of a hot rotary drum to form a film, and then dry and solidify the material. Specifically, the drum drying step (S100) may use a single-type drum dryer. The manufacturing method of the present application uses a single-type drum dryer, and an applicator is located on the drum surface, pressing the seaweed onto the surface to dry it, resulting in high drying efficiency. By adjusting the height of the applicator, thick seaweed can also be produced. The drum dryer dries the raw seaweed sheet by pressing it onto the drum surface with an applicator located on the surface, resulting in high drying efficiency.

[0066] Specifically, the linear drying speed of the drum dryer may be 0.1 to 5 m / min, more specifically 0.5 to 2 m / min. Adjusting the linear drying speed within the above range prevents the laver from burning, facilitates separation from the drum dryer, and forms a strong, tear-resistant sheet.

[0067] Specifically, the drying temperature of the drum dryer may be 90 to 120° C., more specifically, 100 to 110° C. Adjusting the drying temperature within the above range prevents the laver from burning, makes it easier to separate from the drum dryer, and forms a strong, tear-resistant sheet.

[0068] Here, the final moisture content of the dried rolled seaweed that has been secondarily dried in the drum drying step (S100) may be 5 to 13%, more specifically 5 to 10%.

[0069] The method for producing dried rolled seaweed of the present invention, which includes these steps, can provide rolled seaweed with improved microbial stability and uniformity, and the introduction of a complex drying process can reduce the shrinkage rate and shorten the overall drying time. In the method for producing rolled seaweed of the present invention, the overall drying time, including the time required for the pre-drying step (S90) and the drum drying step (S100), can be shortened to 1 to 2 hours, more specifically 1 to 1.5 hours.

[0070] Another aspect of the present application provides a dried rolled seaweed produced by the method for producing dried rolled seaweed, which is as described above.

[0071] Unlike conventional standardized dried seaweed, the dried rolled seaweed of the present application is manufactured in the form of rolled seaweed, and therefore can be shaped into various appearances.

[0072] Furthermore, the dried rolled seaweed of the present application has significantly increased strength compared to conventional dried seaweed. In this application, "strength" refers to the resistance to change before breaking when a load is applied to a material or component. Strength is a very important characteristic for dried seaweed, mainly relating to how well it can withstand tearing when wrapping contents such as rice. Specifically, the strength of the dried rolled seaweed of the present application may be 10N or more. Compared to conventional dried rolled seaweed, which generally has a strength of 8N or less, the dried rolled seaweed of the present application has improved strength. For example, the strength of the dried rolled seaweed is 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, 50, 51, 52, 53, 54, 55, 56, 57, 58, 59, 60, The upper limit may be the larger number and the lower limit may be the smaller number of two values ​​selected from 61, 62, 63, 64, 65, 66, 67, 68, 69, 70, 71, 72, 73, 74, 75, 76, 77, 78, 79, 80, 81, 82, 83, 84, 85, 86, 87, 89, 90, 91, 92, 93, 94, 95, 96, 97, 98 and 99N, and the number may be a rational number between them.

[0073] Another feature of the dried rolled seaweed of the present application is that the thickness range of the sheet that can be produced is wider. For example, the thickness of the dried rolled seaweed of the present application is adjusted to, but is not limited to, the range of 0.10 to 0.5 mm. For example, as described above, the dried rolled seaweed of the present application can be produced to have significantly improved strength and a thinner thickness than conventional dried seaweed. Alternatively, by adjusting the sheeting step, it can be produced to have a uniform density and thickness as well as a thicker thickness.

[0074] More specifically, the dried rolled seaweed of the present application can be adjusted to various thicknesses, and can also be manufactured to a thickness of 0.1 to 0.5 mm, which is the thickness of common dried seaweed.

[0075] The dried rolled seaweed of the present application may have an improved shrinkage percentage compared to conventional rolled seaweed. In this application, shrinkage percentage means the rate of shrinkage or the rate at which the area is reduced. If the original area is l0 and the area after shrinkage is l, the shrinkage percentage (%) can be expressed by the following formula:

[0076] Shrinkage rate (%) = (l0-l)χl0×100

[0077] The dried rolled seaweed of the present application may have an improved shrinkage rate 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%.

[0078] The physical properties and characteristics of the dried rolled seaweed produced by the method for producing dried rolled seaweed of the present invention are summarized in Table 1 as follows.

[0079] [Table 1]

[0080] That is, as shown in Table 1, the dried rolled seaweed of the present invention can provide high-strength dried rolled seaweed ranging from thin to various thicknesses and appearances. Due to these characteristics, the dried rolled seaweed of the present invention can also be used as snack seaweed with various appearances, thicknesses, and textures.

[0081] The dried rolled nori seaweed of the present application can be cut into the desired shape, length and size depending on the desired product form, and can be manufactured into various forms such as, but not limited to, dried nori seaweed, nori seaweed for sushi, nori seaweed for sushi rolls, seasoned nori seaweed, nori seaweed snacks bonded to grain sheets, and mixed nori seaweed containing food powders other than nori seaweed.

[0082] The present application will be described in more detail below with reference to examples. These examples are intended to more specifically explain the present application, but the present application is not limited to these examples. [Example]

[0083] [Example 1] Evaluation of physical properties by adjusting salinity, humidity, and temperature in the pre-drying step First, we evaluated the physical properties of the sheets according to three factors in the pre-drying step: temperature, humidity, and salinity. We adjusted the salinity to a range of 2-3%, the temperature to a range of 30-60°C, and the humidity to a range of 30-80°C, and measured the physical properties of the formed sheets.

[0084] Specifically, frozen raw seaweed from Seocheon was purchased online and prepared. It was then thawed in water at room temperature for approximately two hours to thaw the raw seaweed material. The thawed raw seaweed material was crushed and chopped to a size of approximately 5 mm or less using a blender mixer. Salt equivalent to a salinity of 2-3% was dissolved after weight checking to create a brine solution. Next, 20 g of water laver was added to the brine solution and stirred for two hours using a magnetic stirrer. The crushed water laver was poured into a mold and pumped onto a sieve to ensure even distribution of the laver, forming a nori sheet.

[0085] In the pre-drying step of the nori sheets prepared as described above, experiments were conducted using a minitab response surface design (central composite design) to derive the optimal conditions for the change in shrinkage rate due to three factors (salinity, temperature, and humidity). As a result of the experimental design based on the central composite design, 15 experiments were repeated twice, for a total of 30 experiments. To ensure repeatability of the experiments, two sheets of dried nori were prepared for each experiment, and each experiment was repeated twice. The experimental results are shown in Table 2.

[0086] [Table 2]

[0087] Based on the above results, a contour map of the area ratio against humidity and temperature is shown in Figure 3.

[0088] As shown in Table 2 and Figure 3, the nori sheets formed under pre-drying conditions of a temperature of 40-60°C, humidity of 50-90%, and salinity of 2-3% showed the least shrinkage and the highest area ratio. These results confirmed that adjusting the salinity, temperature, and humidity in the pre-drying step allows the production of high-quality rolled nori that is uniform and has little shrinkage.

[0089] [Example 2] Manufacturing dried rolled seaweed 10 kg of raw seaweed (centrifugally dehydrated, moisture content 86%) purchased from a dried seaweed manufacturer (Yangji Association) was cut into pieces of approximately 3-5 mm in size using a blender, then dispersed in 80 liters of water, and 1.6 kg of salt was added to adjust the salinity to 2%, after which the mixture was left to mature for 2 hours while being stirred with a mixer.

[0090] Next, a pump was used to transfer the raw algae to a sheet forming feed tank, and 80 liters of water with a salinity of 0% was added to make the raw algae concentration 6.25%. The raw algae dispersed in the salt water was transferred to a distributor using a mono pump, and then transferred to the head box of a homemade sheet forming machine.

[0091] The raw algae adhered to a mesh belt (200 mesh) tilted at 20 degrees, with a vacuum of 125 mbar applied underneath, to form a sheet, which then exited the head box. The mesh belt's linear speed was 0.6 m / min. After leaving the head box, the raw algae sheet, which had a slight moisture content on its surface, was moved while 30 g of seasoning was added using a vibration feeder. The seasoning dissolved in the moisture on the surface.

[0092] The raw algae sheet, with the seasoning sprinkled on its surface, was passed through a three-stage vacuum (150 mbar) box to completely dehydrate the surface, and the seasoning dissolved on the surface penetrated into the interior of the raw algae sheet. At this stage, the moisture content of the raw algae sheet was 80%. The surface-dehydrated raw algae sheet was separated from the conveyor belt by air flowing from a slotted air box at the bottom, and transferred to a pre-drying input conveyor belt for transport.

[0093] The raw algae sheet was transferred to the pre-drying input conveyor so that it overlapped with the upper conveyor belt and was then fed into a homemade pre-dryer. The double conveyor belts, sandwiching the raw algae in between, maintained the appropriate tension by continuously moving over rollers, physically fixing the raw algae that tended to shrink during drying and suppressing shrinkage. The conveyor belt passed air at 60°C and 60% humidity, and the raw algae sheet was dried to 60% moisture. It was then separated by air flowing from a slotted air box at the bottom and transferred to the drum dryer transfer conveyor. Here, the linear speed was maintained at 0.6 m / min, the same as the linear speed of the sheet forming machine.

[0094] The raw algae sheet coming out of the pre-drying was fed into the drum dryer loading section by a transfer conveyor belt, pressed with one or two stage applicator rollers to make the surface uniform, and then attached to the surface of the drum and dried. Here, the linear speed of the drum dryer was 0.6 m / min, and the steam pressure was 4 kg / cm. 2 The temperature was 100-110°C.

[0095] The raw seaweed sheet dried to the target moisture level was removed from the surface using a cutting blade located at the rear of the drum dryer, and then wound up using a winder, finally yielding 1.43 kg of seasoning-mixed seaweed with a roll length of 95.3 m (Figure 5). The production results of the dried seaweed roll obtained in the manufacturing process of Example 1 are shown in Table 3 below.

[0096] [Table 3]

[0097] As shown in Table 3, the method for producing dried rolled seaweed of the present invention was confirmed to produce a much thinner product and a significantly improved strength of more than seven times that of conventional dried seaweed. These results confirmed that the dried rolled seaweed of the present invention is useful in solving the problem of seaweed easily breaking during the production of seaweed rolls.

[0098] Furthermore, as can be seen from FIG. 5, the method for producing dried rolled seaweed of the present application produces dried seaweed in a roll shape, which can be cut to produce seaweed or seaweed snacks with various appearances.

[0099] From the above description, those skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. A sheeting step (S60) of loading the raw seaweed onto a mesh belt to form a sheet; A dehydration step (S80) of dehydrating the water contained in the raw seaweed sheet formed in the sheeting step; A pre-drying step (S90) of primarily drying the raw algae sheet dehydrated in the dehydration step; and a drum-drying step (S100) of secondarily drying the raw seaweed sheet primarily dried in the pre-drying step using a drum dryer.

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

3. 2. The method for producing dried rolled seaweed according to claim 1, further comprising a pre-treatment step (P) before the sheeting step, in which foreign matter contained in the harvested seaweed raw material is removed and the seaweed is formed into particles and density suitable for the shape of a sheet.

4. The method for producing dried rolled seaweed described in claim 3, wherein the pre-treatment step (P) includes at least one selected from a sorting step (S10) for removing foreign matter from the harvested seaweed raw material, a dehydration step (S20) for reducing the moisture content in the seaweed raw material, and a cutting step (S30) for cutting the seaweed raw material into small pieces.

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

6. The method for producing dried rolled seaweed according to claim 5, further comprising a dilution step (S50) of mixing water with the seaweed raw material matured in the maturing step (S40).

7. 2. The method for producing dried rolled nori seaweed according to claim 1, wherein the sheeting step (S60) is a step of removing water from the raw seaweed seaweed loaded on a mesh belt by vacuum to form the raw seaweed seaweed sheet.

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

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

10. 2. The method for producing dried rolled seaweed as described in claim 1, characterized in that the sheeting step (S60) adjusts the thickness of the formed raw seaweed sheet by adjusting three factors: raw seaweed concentration, feed speed, and mesh belt moving speed.

11. 2. The method for producing dried rolled seaweed according to claim 1, wherein in the dehydration step (S80), the dehydration is vacuum dehydration.

12. The method for producing dried rolled seaweed according to claim 11, wherein the vacuum dehydration is carried out at a vacuum degree of 120 to 170 mbar.

13. The method for producing dried rolled nori seaweed according to claim 1, wherein the pre-drying step (S90) is performed by fixing both sides of the raw seaweed sheet to conveyors.

14. 2. The method for producing dried rolled seaweed according to claim 1, wherein the pre-drying step (S90) is carried out by an air-drying method.

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

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

17. 2. The method for producing dried rolled seaweed according to claim 1, wherein the drum dryer is a single-type drum dryer.

18. 2. The method for producing dried rolled seaweed according to claim 1, wherein the linear drying speed of the drum dryer is 0.5 to 2 m / min.

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

20. A dried rolled seaweed produced by the method for producing dried rolled seaweed according to any one of claims 1 to 19.

21. The dried rolled seaweed according to claim 20, wherein the strength of the dried rolled seaweed is 10 N or more but less than 100 N.

22. The dried rolled seaweed according to claim 20, wherein the shrinkage rate of the dried rolled seaweed is -1% or more and less than 5%.

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