KR20240068873A - Method for Manufacturing Seasoned Laver - Google Patents

Abstract

The seasoned seaweed manufacturing method can achieve optimal characteristics and taste by applying drying control logic specialized for each type, country of origin, and use of seaweed. In the present invention, by using the seasoned seaweed manufacturing method, consistent quality can be obtained even for seaweed with different humidity and weight. As a result, there is no difference in the taste of seaweed, which has the effect of preventing deviation or deterioration in the quality of seaweed. .

Description

Method for manufacturing seasoned laver}

The present invention relates to a method of manufacturing seasoned seaweed, and more specifically, to a method of manufacturing seasoned seaweed that can realize optimal characteristics and taste by applying drying control logic specialized for each type, country of origin, and use of seaweed.

Seaweed is the general term for the genus Porphyra among red algae, and approximately 50 species are known worldwide. There are about 16 species distributed in Korea.

Seaweed is highly adaptable to salinity and has the widest distribution area among seaweeds. Seaweed grows on rocks, trees, and other objects all along the coast of Korea, and also attaches itself to other seaweed.

There are a total of 4 species subject to domestic farming, including 2 types of regular seaweed (true seaweed, radial seaweed) and 2 types of stone seaweed (itbadi stone seaweed, patterned seaweed). Among these, seaweed can only be cultivated in the Jeonnam region.

In Jeonnam, which accounts for more than 80% of the entire country, fish farming farms are in the order of Haenam, Shinan, Wando, Muan, and Jindo-gun. The seaweed fishing rights aquaculture area is in the order of Jindo, Wando, Goheung, and Shinan-gun, and the amount of facilities is in the order of Jindo and Wando. , Haenam, and Goheung in that order.

The raw seaweed is produced every year from October to April, and after harvesting, it is easily converted into dried seaweed and is usually immediately processed. When the primordial plant changes, it takes on a red color. In this state, the pigment protein contained in large quantities in the primordial plant is lost and cannot be used. Seaweed is usually made by collecting the raw plant (raw plant), washing it, removing foreign substances, pulverizing it (cutting it into small pieces), and then forming and drying it in a seaweed frame or baljang to make dried seaweed.

Most dried seaweed is distributed as is or in the form of seasoned seaweed that is roasted with cooking oil, sesame oil, sodium, etc. added. Seasoned seaweed is used as a side dish, and dried seaweed is eaten as kimbap or grilled as a side dish.

The storage status of dried seaweed used in the production of seasoned seaweed varies depending on various circumstances, such as the type of seaweed, storage method, and season, resulting in differences in humidity and weight.

When seasoned seaweed is manufactured by applying the same manufacturing process to seaweed whose humidity is not constant and seaweed whose weight is different, consistent quality cannot be obtained and there is a difference in taste.

Typically, the manufacturing method of seasoned seaweed involves a seaweed worker predicting the moisture level of dried seaweed with the naked eye, putting it into the manufacturing process, testing it, repeating this, and applying the Try and Error method to ensure an appropriate roasted seaweed process. Finding and applying it causes problems such as increased manufacturing time, quality deviation, and quality deterioration.

Korean Patent Registration No. 10-2269774

In order to solve this problem, the purpose of the present invention is to provide a method for manufacturing seasoned seaweed that can realize optimal characteristics and taste by applying drying control logic specialized for each type, country of origin, and use of seaweed.

The method for producing seasoned seaweed according to the characteristics of the present invention to achieve the above object is,

Recognizing the QR code printed on the packaging box to obtain one or more information among the variety, origin, and use of seaweed;

The control unit sets the first drying conditions (first seaweed processing temperature and first control time) and second drying conditions (first seaweed processing temperature and first control time) for baking by applying heat to the upper and lower parts of the seaweed, which are set differently for each variety, origin, and use of the obtained seaweed. Selecting a primary drying control logic including secondary seaweed processing temperature and secondary control time;

When the control unit passes between the first upper position heating element and the first lower position heating element of the drying device located at the upper and lower parts of the seaweed, the first upper position heating element and the first lower position heating element are dried. Performing a first roasting process by operating according to conditions;

A step of applying oil and salt to seaweed that has gone through the first roasting process; and

When the control unit passes between the secondary upper position heating element and the secondary lower position heating element of the drying device located at the upper and lower parts of the seaweed coated with the oil and salt, the secondary upper position heating element and the secondary lower position It includes performing a secondary roasting process by driving the heating element according to the secondary drying conditions.

The steps for selecting the drying control logic are:

The primary drying conditions include setting a primary processing temperature of 100 to 300 degrees and a primary control time of 3 to 6 seconds for the primary upper and lower heating elements of the drying device; and

The secondary drying conditions further include setting a secondary seaweed processing temperature of 100 degrees to 300 degrees and a secondary control time of 3 seconds to 6 seconds for the seaweed of the secondary upper position heating element and the secondary lower position heating element of the drying device. do.

The control unit is a drying control logic that applies heat to the upper and lower parts of the seaweed and bakes it, and the primary drying conditions that are matched according to the type, country of origin, and use of the obtained seaweed in a drying condition table consisting of the humidity value and weight of the seaweed. It further includes selecting a primary drying control logic by selecting the secondary drying conditions.

After selecting the first drying control logic,

Measuring the moisture content (humidity value) of seaweed using a moisture meter and measuring the weight of seaweed using a weight meter; and

The control unit reflects the humidity value and the weight in the drying condition table and resets the drying conditions from the selected primary drying control logic to a secondary drying control logic consisting of humidity value, weight, primary drying conditions, and secondary drying conditions. Includes more steps.

After resetting the drying conditions with the secondary drying control logic,

Measuring the level of humidity in the workroom where seaweed is manufactured using a humidity sensor, outputting the humidity value inside the workroom, measuring the temperature of the workroom using a temperature sensor, and outputting the temperature value inside the workroom; and

The control unit further includes a step of resetting the drying conditions from the secondary drying control logic to the final drying control logic by reflecting the humidity value inside the workroom and the temperature value inside the workroom in the drying condition table.

By using the above-described configuration, the present invention uses the seasoned seaweed manufacturing method to obtain consistent quality even for seaweed with different humidity and weight. As a result, there is no difference in the taste of seaweed, preventing deviation or deterioration in the quality of seaweed. There is an effect that can be done.

Figure 1 is a diagram showing a seasoned seaweed manufacturing system according to an embodiment of the present invention.
Figure 2 is a diagram showing a method for manufacturing seasoned seaweed according to an embodiment of the present invention.
Figure 3 is a diagram briefly showing the configuration of a drying device according to an embodiment of the present invention.
Figure 4 is a diagram showing an example of a drying condition table according to an embodiment of the present invention.

Since the present invention can make various changes and have various embodiments, specific embodiments will be illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and should be understood to include all changes, equivalents, and substitutes included in the spirit and technical scope of the present invention. While describing each drawing, similar reference numerals are used for similar components.

Terms such as first, second, A, B, etc. may be used to describe various components, but the components should not be limited by the terms. The above terms are used only for the purpose of distinguishing one component from another. For example, a first component may be named a second component without departing from the scope of the present invention, and similarly, the second component may also be named a first component. The term “and/or” includes any of a plurality of related stated items or a combination of a plurality of related stated items.

When a component is said to be "connected" or "connected" to another component, it is understood that it may be directly connected to or connected to the other component, but that other components may exist in between. It should be. On the other hand, when it is mentioned that a component is “directly connected” or “directly connected” to another component, it should be understood that there are no other components in between.

The terms used in this application are only used to describe specific embodiments and are not intended to limit the invention. Singular expressions include plural expressions unless the context clearly dictates otherwise. In this application, terms such as “comprise” or “have” are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by a person of ordinary skill in the technical field to which the present invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with the meaning in the context of the related technology, and unless explicitly defined in the present application, should not be interpreted in an ideal or excessively formal sense. No.

Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the attached drawings. In order to facilitate overall understanding when describing the present invention, the same reference numerals are used for the same components in the drawings, and duplicate descriptions for the same components are omitted.

The types of seaweed mainly cultivated in Korea are divided into regular seaweed and stone seaweed. Common seaweed is Cham seaweed (Porphyra Tenera) and Radial seaweed (Porphyra Yezinensis), and stone seaweed is Porphyra Dentata and Stone seaweed (Porphyra Seriata). ) is a representative example.

Figure 1 is a diagram showing a seasoned seaweed manufacturing system according to an embodiment of the present invention, Figure 2 is a diagram showing a seasoned seaweed manufacturing method according to an embodiment of the present invention, and Figure 3 is a drying device according to an embodiment of the present invention. This is a diagram briefly showing the configuration, and Figure 4 is a diagram showing an example of a drying condition table according to an embodiment of the present invention.

The seasoned seaweed production system 100 according to an embodiment of the present invention includes a user terminal 110, a drying device 120, a control device 130, a moisture meter 150, a weight meter 160, and a humidity sensor 170. , a temperature sensor 180 is provided inside the workroom.

The user terminal 110 includes a QR scanner and can be recognized by scanning the QR code printed on the packaging box packaging the seaweed using the QR scanner (S100).

The user terminal 110 compares the recognized QR code with a pre-stored classification code and outputs information on one of the seaweed species, origin, and use to the display unit.

If the information output on the display unit is not one of the seaweed variety, origin, or use but two or more, the user terminal 110 can receive input to select only one piece of information through an input unit (not shown).

As another embodiment, the user terminal 110 may automatically select the QR code in the order of the variety, origin, and use when there is a plurality of pieces of information (variety, origin, and use of seaweed).

Varieties of seaweed include true seaweed, radial seaweed, itbadi stone seaweed, and mottled seaweed.

The places of origin of seaweed include Jindo, Haenam, Wando, Shinan, and Goheung.

Seaweed is used for battlefield purposes, dining tables, and lunch boxes.

The drying device 120 includes a dehydrating means, a forming means, and a dewatering means, which may be implemented in a form known in the prior art or in a modified form, so a detailed description of this part will be omitted.

Since the configuration of moving, dehydrating, and forming seaweed by a moving means holding seaweed is not a feature of the present invention, the description will focus on the necessary drying device 120 related to the present invention.

As shown in Figure 3, the drying device 120 is an upper position heating element 122 that radiates heat toward the upper surface of the seaweed from the upper part of the seaweed 121 mounted on the seaweed and the seaweed is placed at the lower part of the seaweed 121. It consists of a lower position heating element (123) that radiates heat toward the lower surface of (121).

The drying device 120 preferably corresponds to each sheet of seaweed so that each sheet of seaweed can be dried evenly as a whole, and has a heating element that radiates heat toward the upper or lower part of the seaweed.

The drying device 120 includes a heating element (upper position heating element 122 and a lower position heating element) in the process of horizontally moving the dry steam on the drying plant 121 and the drying plant 121 moved by the drying moving means 124. 123)) It is a structure designed to pass between.

As shown in Figure 3, the drying device 120 of the present invention is illustrated as passing between one heating element (upper position heating element 122 and lower position heating element 123).

However, in reality, the drying device 120 consists of a first upper position heating element 122 and a first lower position heating element 123 located at the upper and lower parts of the seaweed, and the first upper position heating element 122 and the first lower position It includes a secondary upper position heating element 122 and a secondary lower position heating element 123, which are spaced a certain distance away from the heating element 123 and located at the upper and lower parts of the steam, and as the steam moves in the horizontal direction by a moving means, the primary The first drying process is performed while passing between the upper position heating element 122 and the first lower position heating element 123, while passing between the second upper position heating element 122 and the second lower position heating element 123. Perform a secondary drying process.

The control unit 130 sets different specialized drying control logic for each variety, country of origin, and use.

The control unit 130 controls the seaweed processing temperature and control time by driving the upper position heating element 122 and the lower position heating element 123 of the drying device 120.

The specialized drying control logic sets the primary seaweed processing temperature and primary control time of the first upper position heating element 122 and the first lower position heating element 123 in order to go through two baking processes for seaweed, and Set the secondary seaweed processing temperature and secondary control time of the heating element 122 and the secondary lower position heating element 123.

As shown in Figure 4, the control unit 130 is a drying control logic including primary drying conditions and secondary drying conditions for baking by applying heat to the upper and lower parts of seaweed, which are set differently for each type, country of origin, and use. Select (S110).

As shown in Figure 4, the specialized drying control logic can set the primary and secondary drying conditions differently for each type, country of origin, and use of seaweed.

When the control unit 130 passes between the first upper position heating element 122 and the first lower position heating element 123 of the drying device 120 located at the upper and lower parts of the seaweed, the first upper position heating element 122 And the first lower position heating element 123 is driven according to the first drying conditions to perform the first roasting process (S120, S130).

The primary drying conditions are set at a primary processing temperature of 100 to 300 degrees and a primary control time of 3 to 6 seconds of the primary upper position heating element 122 and the primary lower position heating element 123 of the drying device 120. It means to do.

Oil and salt are applied to seaweed that has gone through the first roasting process (S140). This process can be performed by workers, mixers, machinery, etc.

The control unit 130 mounts the seaweed coated with oil and salt on the seaweed 121, and then controls the secondary upper position heating element 122 and the secondary lower position heating element of the drying device 120 located at the upper and lower parts of the seaweed. When passing between (123), the secondary upper position heating element 122 and the secondary lower position heating element 123 are driven according to secondary drying conditions to perform a secondary roasting process (S150).

The secondary drying conditions are set to a secondary seaweed processing temperature of 100 to 300 degrees and a secondary control time of 3 to 6 seconds of the secondary upper position heating element 122 and the secondary lower position heating element 123 of the drying device 120. It means to do. Here, the first control time and the second control time may be the time for supplying heat to the seaweed.

The above-described drying control logic (FIG. 4) will be described again as follows.

The control unit 130 sets the primary seaweed processing temperature of 100 degrees to 300 degrees and the primary control time of 3 seconds to 6 seconds for each type, origin, and use of seaweed, and then 1 according to the control of the control unit 130. The primary upper position heating element 122 and the primary lower position heating element 123 are driven to apply heat to the upper and lower parts of the seaweed, and the secondary seaweed processing temperature of seaweed is 300 to 400 degrees depending on the type, country of origin, and use of the seaweed. After setting the secondary control time to 3 to 6 seconds, the secondary upper position heating element 122 and the secondary lower position heating element 123 are driven under the control of the control unit 130 to generate heat in the upper and lower parts of the seaweed. apply.

The moisture content (humidity value) of the seaweed is measured using the moisture meter 150, and the weight of the seaweed is measured using the weight meter 160 (S160).

An example of a drying conditions table is shown in Figure 4.

For example, if the drying control logic of the drying condition table is H1-1, it is Shinan Chamkim, the first processing temperature is 271 degrees, the first control time is 4 seconds, the second processing temperature is 303 degrees, and the second control time is 4 seconds. it means.

For example, if the decimal point is 11.3%, set it to 11%, if it is 11.8%, set it to 12%, or if the error range is set to 11%, 11 ± 0.5 can be considered the same range.

The drying conditions table shown in Figure 4 is data created by evaluating appearance, taste, aroma, preference, etc. by consumers or experts through several experiments and observations.

The weight of one piece of seaweed is 150g to 300g, which varies depending on the variety, production area, and production time, and the humidity contained in the seaweed is about 4% to 30%, so the weight of the seaweed varies depending on the humidity.

The drying condition table (Figure 4) is a drying control logic (H1-1, H1-2, H2-) consisting of the humidity value of seaweed, weight, primary processing temperature, primary control time, secondary processing temperature, and secondary control time. 1, etc.) includes data matching seaweed by variety, place of origin, and use.

The primary drying control logic includes the primary processing temperature and primary control time that are matched by seaweed variety, country of origin, and use, and the secondary drying control logic includes two processes that are matched by seaweed variety, country of origin, and use. Includes secondary processing temperature and secondary control time.

The control unit 130 selects a drying control logic that matches according to the type, country of origin, and use of the seaweed obtained from the drying condition table (Figure 4), which represents the primary drying control logic for baking by applying heat to the upper and lower parts of the seaweed. do. Here, the drying control logic refers to the act of selecting the primary drying conditions (primary processing temperature and primary control time) and secondary drying conditions (secondary processing temperature and secondary control time).

The control unit 130 sets the primary drying control logic using the drying condition table (FIG. 4) according to the type, origin, and use of the seaweed, and then determines the moisture content and weight of the seaweed measured by the moisture meter 150. The weight of seaweed measured by the measuring device 160 is reflected in the drying conditions table (FIG. 4) and dried using the secondary drying control logic consisting of humidity value, weight, primary drying conditions, and secondary drying conditions in the primary drying control logic. Reset the conditions (S120).

For example, assuming that the first drying control logic is drying control logic H1-1, when the humidity value and weight are measured at 15% and 220g, the conditions are reset to drying control logic H2-1.

The humidity sensor 170 measures the level of humidity in the workroom where seaweed is manufactured and outputs the humidity value inside the workroom (S170).

The temperature sensor 180 measures the temperature of the workroom where seaweed is manufactured and outputs the temperature value inside the workroom (S170).

The higher the temperature inside the workroom, the faster the drying speed, and the lower the temperature, the slower the drying speed. These temperature characteristics can affect the processing of seaweed.

The higher the humidity inside the workroom, the slower the drying speed is, and the lower the humidity, the faster the drying speed. These humidity characteristics can affect the production of seaweed.

The control unit 130 reflects the humidity value inside the workroom and the temperature value inside the workroom in the drying condition table and resets the drying conditions from the secondary drying control logic to the new final drying control logic (S120).

The control unit 130 determines whether the temperature value inside the workroom measured by the temperature sensor 180 and the humidity value inside the workroom measured by the humidity sensor 170 are the same as the preset standard temperature value and standard humidity value (error range included).

If the temperature value inside the workroom and the humidity value inside the workroom are the same as the preset standard temperature value and standard humidity value, the control unit 130 sets the secondary drying control logic as the final drying control logic. For example, if the secondary drying control logic is H2-1, the final drying control logic is also H2-1.

If the temperature value inside the workroom is not the same as the preset standard temperature value, the control unit 130 applies the temperature value inside the workroom to the first humidity coefficient table (Table 1) to derive the first humidity coefficient according to the temperature inside the workroom. .

Assuming that the standard temperature value is 23 degrees and the standard humidity value is 12%, the first humidity coefficient table derives a first humidity coefficient of 1.1 when the temperature inside the workroom is 24 degrees.

The control unit 130 calculates the corrected final humidity value by multiplying the first humidity coefficient derived using Equation 1 and the moisture value of seaweed measured by the moisture meter 150.

In other words, the control unit 130 calculates the measured humidity value of seaweed: 11% × first humidity coefficient 1.1 = final humidity value 12.1%.

The control unit 130 applies the final humidity value to the drying condition table (FIG. 4) and resets the final drying control logic (H1-2) from the previously set secondary drying control logic (H2-1).

For example, if it is Haenam seaweed and the final humidity value is 12.1%, in the drying condition table of Figure 4, drying control logic H1-2, humidity value 12%, weight 2.1g, first processing temperature 274 degrees, first control time Reset the final drying control logic to 4 seconds, secondary processing temperature of 311 degrees, and secondary control time of 4 seconds.

If the humidity value inside the workroom is not the same as the preset standard humidity value, the control unit 130 applies the humidity value to the second humidity coefficient table (Table 2) to derive the second humidity coefficient according to the humidity inside the workroom.

Assuming that the standard temperature value is 23 degrees and the standard humidity value is 12%, the second humidity coefficient table derives a second humidity coefficient of 1.2 when the humidity value inside the workroom is 18%.

The control unit 130 calculates the corrected final humidity value by multiplying the second humidity coefficient derived using Equation 2 and the moisture value of the seaweed measured by the moisture meter 150.

In other words, the control unit 130 calculates the measured humidity value of seaweed: 11% × second humidity coefficient 1.2 = final humidity value 13.2%.

The control unit 130 applies the final humidity value to the drying condition table (FIG. 4) and resets the final drying control logic (H3-2) from the previously set secondary drying control logic (H2-1).

For example, in the case of Wando Itbadi protrusion and the final humidity value is 13.1%, drying control logic H3-2, humidity value 13%, weight 3.2g, first processing temperature 293 degrees, first control in the drying condition table of FIG. 4 Reset the final drying control logic to a time of 4.2 seconds, a secondary processing temperature of 295 degrees, and a secondary control time of 4.2 seconds.

If the workroom internal humidity value and the workroom internal temperature value are not the same as the preset standard humidity value and the standard temperature value, the control unit 130 sets the workroom internal humidity value and the workroom internal temperature value to the first humidity coefficient table (Table 1). Apply to the second humidity coefficient table (Table 2) to calculate the third humidity coefficient by multiplying the first humidity coefficient and the second humidity coefficient according to the interior humidity of the workroom and the temperature inside the workroom.

The second humidity coefficient table assumes that the standard temperature value is 23 degrees ± 0.5 and the standard humidity value is 12% ± 0.5. If the humidity value inside the work room is 16% and the temperature value inside the work room is 22 degrees, the third humidity coefficient is 1.035 ( 1.15×0.9) is derived.

The control unit 130 calculates the corrected final humidity value by multiplying the third humidity coefficient derived using Equation 3 and the humidity value of seaweed measured by the moisture meter 150.

In other words, the control unit 130 calculates the measured humidity value of seaweed 11% × third humidity coefficient 1.035 = final humidity value 11.385%.

The control unit 130 applies the final humidity value to the drying condition table (FIG. 4) and resets the final drying control logic (H1-1) from the previously set secondary drying control logic (H2-1).

For example, if it is Shinan chamgi and the final humidity value is 11%, in the drying condition table of FIG. 4, drying control logic H1-1, humidity value 11%, weight 2g, first processing temperature 271 degrees, first control time 4 Second, reset the final drying control logic to a secondary processing temperature of 303 degrees and a secondary control time of 4 seconds.

If the final humidity values mentioned above do not clearly match, round the decimal point of the final humidity value, remove the decimal point, or select the nearest humidity value or the average of the two humidity values as the final humidity value.

The values and humidity coefficients in Table 1 and Table 2 mentioned above can be changed.

The seaweed that has gone through the secondary roasting process is counted and packaged (S180).

The present invention differentiates processing methods according to regular seaweed (true seaweed and radial seaweed) and stone seaweed (itbadi seaweed, mother-shaped seaweed), by country of origin (Jindo, Haenam, Wando, Shinan, Goheung) and by use (for battlefield, table). Apply the settings of the control equipment for processing equipment specialized for seaweed and lunch boxes, measure the humidity and weight of seaweed to compensate for the drying control logic application, and additionally add compensation to the drying control logic with the temperature and humidity inside the manufacturing plant. do.

Operations according to embodiments of the present specification can be implemented as a computer-readable program or code on a computer-readable recording medium. Computer-readable recording media include all types of recording devices that store data that can be read by a computer system. Additionally, computer-readable recording media can be distributed across networked computer systems so that computer-readable programs or codes can be stored and executed in a distributed manner.

When the embodiment is implemented in software, the above-described techniques may be implemented as modules (processes, functions, etc.) that perform the above-described functions. Modules are stored in memory and can be executed by a processor. Memory may be internal or external to the processor and may be connected to the processor by a variety of well-known means.

Additionally, computer-readable recording media may include hardware devices specially configured to store and execute program instructions, such as ROM, RAM, flash memory, etc. Program instructions may include not only machine language code such as that created by a compiler, but also high-level language code that can be executed by a computer using an interpreter, etc.

Although some aspects of the invention have been described in the context of an apparatus, it may also refer to a corresponding method description, where a block or device corresponds to a method step or feature of a method step. Similarly, aspects described in the context of a method may also be represented by corresponding blocks or items or features of a corresponding device. Some or all of the method steps may be performed by (or using) a hardware device, such as a microprocessor, programmable computer, or electronic circuit, for example. In some embodiments, one or more of the most important method steps may be performed by such an apparatus.

In embodiments, a programmable logic device (e.g., a field programmable gate array) may be used to perform some or all of the functionality of the methods described herein. In embodiments, a field programmable gate array may operate in conjunction with a microprocessor to perform one of the methods described herein. In general, the methods are preferably performed by some hardware device.

Although the present invention has been described above with reference to preferred embodiments, those skilled in the art may make various modifications and changes to the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. You will understand that you can do it.

100: Seasoned seaweed manufacturing system
110: user terminal
120: drying device
130: control unit
150; moisture meter
160: weigher
170: Humidity sensor
180: temperature sensor

Claims (5)

In the method of manufacturing seasoned seaweed,
Recognizing the QR code printed on the packaging box to obtain one or more information among the variety, origin, and use of seaweed;
The control unit sets the primary drying conditions (first seaweed processing temperature and first control time) and secondary drying conditions (first seaweed processing temperature and first control time) for baking by applying heat to the upper and lower parts of the seaweed, which are set differently for each variety, origin, and use of the obtained seaweed. Selecting a primary drying control logic including secondary seaweed processing temperature and secondary control time;
When the control unit passes between the first upper position heating element and the first lower position heating element of the drying device located at the upper and lower parts of the seaweed, the first upper position heating element and the first lower position heating element are dried. Performing a first roasting process by operating according to conditions;
A step of applying oil and salt to seaweed that has gone through the first roasting process; and
When the control unit passes between the secondary upper position heating element and the secondary lower position heating element of the drying device located at the upper and lower parts of the seaweed coated with the oil and salt, the secondary upper position heating element and the secondary lower position A method for producing seasoned seaweed, comprising the step of performing a secondary roasting process by driving the heating element according to the secondary drying conditions. In claim 1,
The step of selecting the drying control logic is,
The primary drying conditions include setting a primary seaweed processing temperature of 100 to 300 degrees and a primary control time of 3 to 6 seconds of the first upper position heating element and the first lower position heating element of the drying device; and
The secondary drying conditions further include setting a secondary seaweed processing temperature of 100 to 300 degrees and a secondary control time of 3 to 6 seconds of the secondary upper position heating element and the secondary lower position heating element of the drying device. How to make seasoned seaweed. In claim 2,
The control unit is a drying control logic that applies heat to the upper and lower parts of the seaweed and bakes it, and the primary drying conditions are matched according to the type, country of origin, and use of the obtained seaweed in a drying condition table consisting of the humidity value and weight of the seaweed. A method for producing seasoned seaweed further comprising selecting a primary drying control logic by selecting the secondary drying conditions. In claim 3,
After selecting the first drying control logic,
Measuring the moisture content (humidity value) of seaweed using a moisture meter and measuring the weight of seaweed using a weight meter; and
The control unit reflects the humidity value and the weight in the drying condition table and resets the drying conditions from the selected primary drying control logic to the secondary drying control logic consisting of the humidity value, weight, primary drying conditions, and secondary drying conditions. A method of manufacturing seasoned seaweed further comprising the step of: In claim 4,
After resetting the drying conditions with the secondary drying control logic,
Measuring the level of humidity in the workroom where seaweed is manufactured using a humidity sensor, outputting the humidity value inside the workroom, measuring the temperature of the workroom using a temperature sensor, and outputting the temperature value inside the workroom; and
The method of manufacturing seasoned seaweed further comprising the step of the control unit reflecting the humidity value inside the workroom and the temperature value inside the workroom in the drying condition table to reset the drying conditions from the secondary drying control logic to a new final drying control logic.