KR100437993B1 - The algae powder for naengmyeon and the flour milling powder for noodles using algae and the producing method of thereof - Google Patents

Abstract

The present invention relates to a seaweed powder for cold noodles and a flour for noodles using a seaweed and a manufacturing method thereof.

The seaweed powder for cold noodles of the present invention is immersed, washed, and crushed five kinds of kelp, seaweed, 톳, auditory, and loach, respectively, in seaweed, and then put each pulverized product in a stirrer at a ratio of 5 to 45% by weight relative to the total weight. After adding water, stirring, and heating to make a paste state, the heating was stopped, and the paste was mixed with sweet potato starch and potato starch, dried under vacuum and pulverized to prepare the cold seaweed powder SJN of the present invention. It is then packaged and distributed.

In addition, after making a paste with five kinds of seaweed in the same manner as above, by mixing wheat flour and modified starch to prepare seaweed flour SJG for noodles in the same way, by mixing wheat flour and modified starch therein, flour milling powder SJG1 It is manufactured, packaged and distributed.

Seaweed powder SJN for cold noodles of the present invention and flour milling powder SJG1 for noodles are easier to distribute and have a longer shelf life than those used for conventional sleep, and cold noodles and noodles prepared using the powder of the present invention have seaweed. It provides nutritious nutrients and shows the unique taste and aroma of seaweed.

Description

Seaweed Powder for Cold Noodle and Seaweed Flour for Noodles Using Algae and Manufacturing Method Thereof {THE ALGAE POWDER FOR NAENGMYEON AND THE FLOUR MILLING POWDER FOR NOODLES USING ALGAE AND THE PRODUCING METHOD OF THEREOF}

The present invention relates to a seaweed powder for cold noodles and a flour for noodles using a seaweed and a manufacturing method thereof.

In general, cold noodle is kneaded with buckwheat flour and mixed with starch, then the noodles are made from dough, and the noodle is boiled to make cold noodles, and then the cold noodles are put in a bowl containing broth, and the garnishes, ice cubes and pears or cucumbers Topped and eat.

Usually, Hamheung-style cold noodles are made by mixing buckwheat flour with sweet potato starch, and flat-style cold noodles are made by mixing buckwheat flour with sweet potato starch and wheat flour.

Recently, various cold noodles have been developed that emphasize nutrition and functionality such as cold noodles, mugwort cold noodles, and seaweed added cold noodles.

Seaweeds such as kelp, seaweed, sesame seeds, hearing, and urticaria contain high amounts of minerals such as iodine, alginic acid, calcium, and potassium.

For example, kelp is an alkaline food, rich in minerals such as alginic acid and laminin, and is rich in fiber, which is good for eliminating constipation.

Various efforts have been made to develop new noodles using seaweed.

Korean Patent Application No. 10-1997-0013769 (Food processing method using seaweed) discloses a method of manufacturing noodles by extruding and molding seaweed such as dried seaweed or kelp, but it is complex food additives such as dicalcium phosphate. Since it uses and manufactures and distributes a good night's sleep, the distribution process such as low temperature or refrigeration is complicated and has a short distribution period.

Korean Patent Application No. 10-1999-0036369 (a method of preparing noodles containing seaweed) discloses a method of preparing noodles using wheat flour and seaweed powder, but a characteristic technique is obtained by simply mixing seaweed powder into wheat flour and preparing it. Seaweed powder in the form of a dot-like appearance is not good visually, there is a disadvantage that the distribution process is complicated and the shelf life is short.

In Korean Patent Application No. 1997-008051 (Seaweed-containing noodles manufacturing method), seaweed-containing noodles are prepared so that the seaweeds processed in the paste state using a swelling agent are 5 to 70% by weight relative to the total weight in the process of mixing the flour and subsidiary materials with water. It is known to prepare a method, but this also has a disadvantage in that the distribution of the prepared noodles and the shelf life is short.

In Korean Patent Application No. 10-1999-0026291 filed by the applicant of the present invention (cold noodles, milling powder, and deep sleep method using seaweed), various seaweeds such as kelp, seaweed, salted kelp, salt, seaweed, auditory, and starfish paste And a method of producing a good night's sleep by mixing wheat flour or the like, or by spray-drying the pasted seaweeds in a liquid slurry in a hot air in a hot air to process the seaweed powder, and adding sweet potato starch and the like to the prepared seaweed powder. There is a known method for manufacturing flour, a method for preparing flour by blending wheat flour or the like with the prepared seaweed powder,

Since the type of seaweed is not specified, the degree of pasting is not reflected by the type of seaweed, and it is difficult to maintain a certain quality when manufacturing noodles using the prepared powder. Short period of time, spray drying during hot air has a disadvantage in that the manufacturing cost is high because of the high equipment cost and operating costs.

The present invention is rich in nutrition using algae and represents the unique taste and aroma of seaweed during cold noodles or noodle production, convenient processing and long-term storage of seaweed flour for cold noodles and flour milling for noodles and its manufacturing method To provide.

1 is a manufacturing process of the seaweed powder SJN for cold noodles and seaweed powder SJG for noodles of the present invention.

Figure 2 is a hamheung-type cold noodles flour SJN1 manufacturing process of the present invention.

Figure 3 is a flat process cold noodles powder SJN2 manufacturing process of the present invention.

Figure 4 is a flour milling process SJG1 manufacturing process of the present invention.

The present invention relates to a seaweed powder for cold noodles and a flour for noodles using a seaweed and a manufacturing method thereof.

The seaweed powder for cold noodles of the present invention is easy to obtain raw materials from a variety of edible seaweed, select five kinds of seaweed, seaweed, 톳, auditory, and seaweed, which are suitable for pasting and preparing seaweed powder, and soaking these five seaweeds, After washing and pulverizing, each pulverized product is mixed in a stirrer at a ratio of 5 to 45% by weight based on the total weight, mixed with water, heated and stirred to form a paste, followed by mixing sweet potato starch and potato starch, which are viscous starches. After kneading, it is dried in vacuo and pulverized to make cold seaweed powder SJN of the present invention, which is then packaged and distributed.

In addition, the hamheung-type cold noodles flour of the present invention is mixed with buckwheat flour and sweet potato starch and the seaweed powder SJN for cold noodles of the present invention, to produce the hamheung-type cold noodles powder SJN1, then packaged and distributed.

In addition, the flat culture cold noodles powder of the present invention is mixed with buckwheat flour sweet potato starch and wheat flour and seaweed powder SJN for cold noodles of the present invention and raw rice flour to produce a flat culture cold noodles powder SJN2, then packaged and distributed.

In addition, the seaweed powder for noodle of the present invention is easy to obtain raw materials from a variety of edible seaweed, select five kinds of seaweed, seaweed, sesame seeds, aural, sea urchins that are suitable for pasting and manufacturing seaweed powder, each of the five seaweed After dipping, washing and pulverizing, each pulverized product was mixed in a stirrer at a ratio of 5 to 45% by weight based on the total weight, mixed with water, heated and stirred to form a paste, and then kneaded by mixing wheat flour and modified starch. Next, vacuum-dried, pulverized, prepared seaweed powder SJG for noodles of the present invention, then packaged and distributed.

In addition, the noodle milling powder of the present invention is mixed with modified starch and the seaweed flour SJG for noodle of the present invention to wheat flour to produce a noodle milling powder SJG1, then packaged and distributed.

Hereinafter, the present invention will be described with reference to FIGS. 1 to 4.

<Manufacture of cold seaweed powder SJN>

A method for producing seaweed powder SJN for cold noodles using the seaweed of the present invention will be described with reference to FIG. 1.

Buy 5 species of seaweed, seaweed, seaweed, hearing, and loot.

Each of these five seaweeds is immersed and washed and then crushed into 50-70 mesh with a next mill.

Stirrer at a ratio of 40 to 45% by weight of kelp crushed powder, 35 to 40% by weight of seaweed, 5 to 8% by weight of brown crushed powder, 5 to 8% by weight of audible crushed powder, 5 to 8% by weight of woodworm crushed powder Put it in.

Two times the total weight of these five seaweed ground products is added.

It stirs for 1-2 hours, heating so that the internal temperature of a stirrer may be 85-95 degreeC.

The agitated substance becomes a paste, which is a liquid slurry having a water content of 65 to 75%.

The heating is stopped, and the sweet potato starch and potato starch are added and mixed to the seaweed paste in a weight ratio of 2: 1: 1, and stirred and kneaded for 30 to 40 minutes.

The dough is removed from the stirrer and placed in a cabinet box.

Place the box in a vacuum dryer.

Vacuum-dry for 10 to 12 hours at an internal pressure of 680 mmHg or less and a temperature of 55 to 80 ° C.

Vacuum dried to grind 80 ~ 120 mesh with a grinder to produce a cold seaweed powder of 3 to 5% moisture content, the inventors of the present application named the cold seaweed powder SJN.

The cold seaweed powder SJN is vacuum-packed and distributed in a conventional manner.

<Preparation of Hamheung Cold Noodle Powder SJN1>

A method for preparing the hamheung cold noodle powder will be described with reference to FIG. 2.

10% by weight of buckwheat flour, 60% by weight of sweet potato starch and 30% by weight of seaweed powder SJN for cold noodles of the present invention are uniformly mixed with respect to the total weight.

The uniformly mixed one is named as the Hamheung-type cold noodles powder SJN1 of the present invention, and is vacuum-packed and distributed in a conventional manner.

<Preparation of Flat-Style Cold Noodles SJN2>

A flat form cold noodles powder manufacturing method is demonstrated with reference to FIG.

10% by weight of buckwheat flour, 30% by weight of sweet potato starch, 15% by weight of wheat flour, 35% by weight of cold seaweed powder SJN of the present invention and 10% by weight of raw fine powder are uniformly mixed.

The uniformly mixed one is named as the flat form cold noodles powder SJN2 of the present invention, and is vacuum packaged and distributed in a conventional manner.

<Preparation of Seaweed Flour SJG for Noodles>

A method for producing seaweed flour SJG for noodles using the seaweed of the present invention will be described with reference to FIG. 1.

Buy 5 kinds of seaweed, seaweed, seaweed, 톳, hearing, and woodfish.

Each of these five seaweeds is immersed and washed and then crushed into 50-70 mesh with a next mill.

40 to 45% by weight of kelp crushed powder, 35 to 40% by weight of brown seaweed, 5 to 8% by weight of shredded ground, 5 to 8% by weight of acoustic ground, and 5 to 8% by weight of wheat starch Put it in.

Two times the total weight of these five seaweed ground products is added.

It stirs for 1-2 hours, heating so that the internal temperature of a stirrer may be 85-95 degreeC.

The agitated substance becomes a paste, which is a liquid slurry having a water content of 65 to 75%.

The heating is stopped, the wheat flour and the modified starch are added to the seaweed paste in a weight ratio of 2: 1: 1, mixed and kneaded by stirring for 30 to 40 minutes.

The dough is removed from the stirrer and placed in a cabinet box.

Place the box in a vacuum dryer.

Vacuum-dry for 10 to 12 hours at an internal pressure of 680 mmHg or less and a temperature of 55 to 80 ° C.

Vacuum dried was milled to 80 ~ 120 mesh with a grinder to produce seaweed powder for noodles with a water content of 3 to 5%, the inventors of the present application named the seaweed powder for noodles SJG.

The prepared seaweed powder SJG for noodles is vacuum-packed and distributed in a conventional manner.

<Production of Noodle Milling Powder SJG1>

The manufacturing method of noodle milling powder SJG1 is demonstrated with reference to FIG.

60% by weight of wheat flour, 10% by weight of modified starch and 30% by weight of soybean melt solution SJG of the present invention are mixed uniformly.

The uniformly mixed one is called NJ milling powder SJG1, vacuum-packed and distributed in a usual manner.

NJ milling powder SJG1 is used not only for noodles but also for the manufacture of udon, jajangmyeon, ramen, bread, rice cakes, sweets and the like.

Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but these examples do not limit the scope of the present invention.

Example 1 Preparation of Seaweed Flour SJN for Cold Noodles

Five kinds of seaweed of kelp, seaweed, 톳, hearing, and woodfish were purchased on the market.

Each of these five seaweeds was immersed, washed and then ground to 60 mesh with a grinder.

9 kg of kelp crushed powder, 8 kg of seaweed crushed powder, 1 kg of boiled crushed powder, 1 kg of acoustic crushed powder, and 1 kg of wormwood crushed powder were put into a stirrer and mixed.

40 kg of water was added to the mixture.

Stirring for 2 hours while heating the stirrer to 90 ° C was brought to the past (Paste) state, which is a liquid slurry of a water content of 70%.

The heating was stopped, 15 kg of sweet potato starch and 15 kg of potato starch were mixed and mixed into about 30 kg of the prepared seaweed paste, followed by stirring for 30 minutes to knead.

The dough was spread out in a cabinet box and then placed in a vacuum dryer.

The internal pressure of the vacuum dryer was 680 mmHg, and the temperature was maintained at 60 ° C. for 12 hours.

The dried product was pulverized to a size of 100 mesh by a grinder to prepare a seaweed powder SJN for cold noodles of the present invention having a water content of 4%.

The prepared cold seaweed powder SJN was vacuum-packed in 5 kg units.

The packaged cold noodles seaweed powder SJN was stored at room temperature for 6 months.

After mixing 5 kg of buckwheat flour, 30 kg of sweet potato starch, and 15 kg of cold seaweed powder SJN for 6 months, cold noodles were made and sampled, but there was little change in taste and aroma.

Example 2 Preparation of Hamheung Cold Noodle Powder SJN1

10 kg of buckwheat flour, 60 kg of sweet potato starch, and 30 kg of cold seaweed algae SJN prepared in Example 1 were uniformly mixed to prepare 100 kg of impregnated cold noodles powder SJN1.

The prepared Hamheung cold noodles powder SJN1 was vacuum-packed in 5 kg units.

After 6 months of storage at room temperature, cold noodles were made and eaten, but the taste and aroma of algae were maintained.

Example 3 Preparation of Flat-Style Cold Noodle Flour SJN2

10 kg of buckwheat flour, 30 kg of sweet potato starch, 15 kg of wheat flour and 35 kg of cold seaweed powder SJN prepared in Example 1 and 10 kg of raw fine powder were uniformly mixed to prepare 100 kg of flat-style cold noodles flour SJN2 of the present invention. It was.

The prepared flat cold noodle powder SJN2 was vacuum-packed in 5 kg units.

After 6 months of storage at room temperature, cold noodles were made and eaten, but they retained their unique taste and aroma.

Example 4 Preparation of Seaweed Flour SJG for Noodles

Five kinds of seaweed of kelp, seaweed, 톳, hearing, and woodfish were purchased on the market.

Each of these five seaweeds was immersed, washed and then ground to 60 mesh with a grinder.

9 kg of kelp crushed powder, 8 kg of seaweed crushed powder, 1 kg of boiled crushed powder, 1 kg of auditory pulverized powder, and 1 kg of woodworm pulverized powder were put into a stirrer and mixed.

40 kg of water was added to the mixture.

Stirring for 2 hours while heating the stirrer to 90 ° C was brought to the past (Paste) state, which is a liquid slurry of a water content of 70%.

The heating was stopped, 15 kg of wheat flour and 15 kg of modified starch were added to and mixed with about 30 kg of the prepared seaweed paste, followed by stirring for 30 minutes to knead.

The dough was spread out in a cabinet box and then placed in a vacuum dryer.

The internal pressure of the vacuum dryer was 680 mmHg, and the temperature was maintained at 60 ° C. for 12 hours.

The dried product was pulverized to a size of 100 mesh by a grinder to prepare a seaweed powder SJG for noodle of the present invention having a water content of 4%.

The prepared seaweed powder SJG for noodles was vacuum-packed in 5 kg units.

Packaged noodles seaweed powder SJG was stored for 6 months at room temperature.

Wheat flour, modified starch and stored seaweed powder SJG were uniformly mixed and then kneaded to make noodles, but there was little change in taste and aroma of seaweed.

Example 5 Preparation of Noodle Milling Powder SJG1

60 kg of wheat flour, 10 kg of modified starch and 30 kg of seaweed algae SJG prepared in Example 4 were uniformly mixed to prepare 100 kg of wheat flour SJG1 of the present invention.

NJ milling powder SJG1 was vacuum-packed in 5 kg units.

The packaged noodles milling powder SJG1 was stored at room temperature for 6 months.

The dough was unpacked and stored for the noodle milling powder SJG1, which was made and sampled, but the taste and aroma of seaweeds were alive.

Experimental Example 1 Sensory Evaluation of Cold Noodles Prepared with Flat-Style Cold Noodles SJN2

10 kg of SJN2 of the flatbed cold noodles prepared in Example 3 and stored for 6 months was prepared.

In a conventional manner, the flat form cold noodles flour SJN2 was kneaded in water, and noodle was made by cold noodle extruder.

Buckwheat flour, sweet potato starch and wheat flour were mixed to make a conventional flat-style cold noodle flour, kneaded in water, and noodle was made by cold noodle extruder.

These two types of noodles were cooked with water-cold noodles in the same way and subjected to sensory evaluation on color, aroma, taste and palatability.

The sensory test was carried out using 40 points of 10 males and females in their 20s and 50s, and the results were shown in Table 1.

<Table 1> Sensory Test Results

division color flavor incense Palatability Synthesis Example 3 7.6 8.2 7.5 8.0 7.8 Prior art 6.5 6.7 6.1 6.7 6.5

* Sensory test value: 9 (very good) ~ 0 (very bad)

As shown in Table 1, it can be seen that the cold noodle prepared with flat type cold noodle flour SJN2 of the present invention is more excellent in color, taste, aroma, and palatability than the conventional flat noodle type cold noodle.

Experimental Example 2 Sensory Evaluation of Noodles Prepared with NJ Flour SJG1

1 kg of noodle flour SJG1 prepared in Example 5 and stored for 3 months was prepared.

Salt and water was added to noodle milling powder SJG 1 by a conventional method, and the dough was pushed with a mil to make a cotton strip, and the raw noodles were prepared by cutting.

Packaged with noodles using algae prepared by the method exemplified in the prior art was prepared by cold storage for 3 months.

Noodles were boiled in the same way for these two kinds of noodles, and sensory tests were conducted for color, aroma, taste, and palatability.

The sensory test was carried out using 40 points of 10 males and females in their 20s and 50s, and the results were shown in Table 3.

<Table 2> Sensory Test Results

division color flavor incense Palatability Synthesis Example 5 7.8 8.1 7.6 8.2 7.9 Prior art 6.5 6.8 6.6 6.8 6.7

* Sensory test value: 9 (very good) ~ 0 (very bad)

As shown in Table 2, it can be seen that the noodles prepared with the noodle milling powder SJG1 of the present invention are superior in color, taste, aroma, and palatability than those prepared in the prior art.

Seaweed powder for cold noodles and milled flour for noodles using the seaweed of the present invention contains algae, which is rich in nutrition and exhibits the unique taste and aroma of seaweeds in the manufacture of cold noodles or noodles. There is a characteristic that can be preserved.

Claims (7)

After dipping, washing and grinding kelp, seaweed, scallop, auditory and fern, respectively, each pulverized product is mixed in a stirrer at a ratio of 5 to 45% by weight based on the total weight, and then mixed with water, and then stirred in a stirrer at 85 to 95 ° C. After stirring for 1 to 2 hours at a temperature, a paste prepared as a liquid slurry with a moisture content of 65 to 75%, and the sweet potato starch and potato starch are mixed and kneaded in a cabinet box and vacuum dried. Grinding method for producing seaweed powder for cold noodles using seaweed with a water content of 3 to 5%. Seaweed powder for cold noodles produced by the method of claim 1. Hamheung-type cold noodles flour prepared by mixing 60% by weight of sweet potato starch, 10% by weight of buckwheat flour to 30% by weight of seaweed powder for cold noodles prepared by the method of claim 1. Flatweight cold noodle powder prepared by mixing 30% by weight of sweet potato starch, 10% by weight of buckwheat flour, 15% by weight of wheat flour, and 10% by weight of raw fine powder to 35% by weight of seaweed powder for cold noodles prepared by the method of claim 1. After immersing, washing, and crushing kelp, seaweed, 톳, hearing, and wood starch, respectively, put each pulverized product in a stirrer at a ratio of 5 to 45%, mix, and then add water to the stirrer at a temperature of 85 to 95 ° C Stirred for 2 hours, prepared as a paste, a liquid slurry with a water content of 65 to 75%, mixed with wheat flour and modified starch, and then kneaded in a cabinet box and pulverized to dry A method of preparing seaweed powder for noodles using seaweed with a content of 3 to 5%. Seaweed powder for noodles prepared by the method of claim 5. Noodle flour prepared by mixing 60% by weight of wheat flour and 10% by weight of modified starch with 30% by weight of seaweed powder for noodles prepared by the method of claim 5; noodles, udon, jajangmyeon, ramen noodles, bread, rice cake, sweets, etc. Flour for noodles used in the manufacture of noodle.