KR100538264B1 - Method for preparing a noodle using laver - Google Patents

Abstract

The present invention relates to a method for producing noodles using laver as a raw material, washing seaweeds collected from the sea with seawater, cutting them at high speed, centrifugally dehydrating both sides of the water, and boiling them to a squeezed hydraulic press or unidirectional juicer. It relates to a method of producing noodles comprising the step of preparing the noodles by kneading and molding a laver concentrate and wheat flour and 3% saline solution prepared using.

Noodles using laver according to the present invention, according to the taste of Koreans, rich in nutritional value, such as essential amino acids, fiber, calcium, phosphorus and iron, excellent in the coking force of the dough, high sensory characteristics can be easily consumed as a meal replacement have.

Description

Method for preparing noodles using laver {Method for Preparing a Noodle Using Laver}

The present invention relates to a method for producing noodles using laver as a raw material, washing seaweeds collected from the sea with seawater, cutting them at high speed, centrifugally dehydrating both sides of the water, and boiling them to a squeezed hydraulic press or unidirectional juicer. It relates to a method of producing noodles comprising the step of preparing the noodles by kneading and molding a laver concentrate and wheat flour and 3% saline solution prepared using.

In general, there are various kinds of noodles, such as dumpling skin, kalguksu, udon noodles and ramen. Noodles are made of viscoelasticity of gluten, the main component of wheat flour protein, and then made into a desired form of cotton line. The main component of the noodles consists of more than 80% of wheat flour, each of which undergoes a series of cooking processes. It becomes the food that modern people enjoy eating.

Among the noodles, dumpling skin, kalguksu and udon are made by molding the dough into a suitable shape, and representative ramen noodles among noodles are in the order of blending process, noodle making process, steaming process, molding process, milking process, cooling process, packaging process, etc. Proceed. The noodle product is a cheap and easy-to-use mass food, and has become a very important food for busy modern people.

However, in the production of the noodles, the main ingredient is wheat flour, so the main nutrients are carbohydrates, there is a problem in the lack of various proteins, minerals and vitamins. In view of this fact, soup or various seasonings have been supplemented with insufficient nutrients, but they are still below expectations.

On the other hand, laver is a plant of red algae and violet and seaweed, which are usually distributed in Korea (Jeju, South coast, West coast), Japan, and China. ˜12 cm. The laver is in the form of a leaf or round leaf with a single layer of cells, and powder appears in spring and autumn when the water temperature is low. In summer, when water temperature rises, it grows into small and long filamentous body and live in conch. Laver contains abundant essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine and tryptophan, and contains vitamins A, C, B ₁ B ₂ B ₆ and It contains a lot of B ₁₂ and the like. In addition, it is rich in fiber, calcium, phosphorus, iron and the like, and contains cholesterol excretion components in vitro, thereby preventing atherosclerosis and hypertension.

The production of agricultural and seafood products, food processing, storage, and their distribution industries are becoming more important as the dietary changes due to the increase in population and income. In particular, due to busy modern life, the demand for nutritious, tasteful, hygienic and rational processing and storage food is increasing day by day.

There is a constant effort in the industry to manufacture seafood-based noodles, many food companies have researched and patented a variety of noodles in the name of health food, and there are many commercially available noodles.

Representative patent applications include Application No. 10-1999-0049922 (Method for preparing seaweed noodles using seaweed), Application No. 10-1992-0005302 (Method for preparing noodles using seaweed and soy milk) and Application No. 10-2001- 0019705 (a method of making noodles using powder of seaweed, seaweed, seaweed, and seaweed). First, the method of manufacturing seaweed noodles using wakame seaweed is very innovative in that only pure seaweed is used to make noodles, but there is a problem that nutrient imbalance occurs because wheat flour is not added, and a method of preparing noodles using seaweed and soy milk. In addition to silver algae, we tried to supply protein using soy milk as an essential component of the invention, but there was a procedural trouble to coagulate and filter soy protein, and the method of preparing noodles using powder of 의, seaweed, seaweed, and kelp To prepare a noodles by mixing the powder of wheat flour, but reinforcing nutrients, there was a problem that the cohesion of the dough is lowered.

Therefore, in the art, the nutritional value of adding seaweed to the noodles enjoyed by the modern people is excellent, the caking power of dough is excellent, and the development of noodles suitable for Korean tastes is urgently needed.

Accordingly, the present inventors have completed the present invention as a result of making an effort to produce noodles that are not only suitable for Korean taste, rich in nutritional value, high sensory characteristics, and excellent in cohesion of dough.

Eventually, the main object of the present invention is to wash the seaweeds collected from the sea with seawater, and then high-speed washing, then dehydrating the water centrifugally double-sided, boiled for about 10 minutes at about 100 ℃, which is a unidirectional hydraulic press or twin gear system It is to provide a method of producing noodles comprising the step of kneading by mixing the laver concentrate and wheat flour and saline prepared using a juicer, and shaping the noodles.

In order to achieve the above object, the present invention comprises the steps of (a) washing the seaweeds collected from the sea with seawater and then high-speed washing into 0.3 ~ 2cm size, washing with fresh water; (b) centrifugal dehydration of the washed laver and then boiling at about 100 ° C. for about 10 minutes; (c) operating a unidirectional juicer of a hydraulic press or twin gear type at 50 to 150 rpm to concentrate the boiled laver to produce a laver concentrate; And (d) mixing 0.5 to 2 parts by weight of the laver concentrate prepared in step (c) with 100 parts by weight of wheat flour and 7 to 10 parts by weight of 3 to 5% saline solution, kneading, and molding to prepare noodles. Provided is a method for producing noodles using water laver as a raw material.

In the present invention, in the step (d) (a) washing the seaweeds collected from the sea with seawater and then high-speed washing into 0.3 ~ 2cm size, washing with fresh water; (B) centrifugal dehydration of the washed laver water, then dried in a drier at 40 ~ 50 ℃ for about 1 hour 30 minutes, dried laver produced by high-speed grinding to 0.5 ~ 3m / m size It may be characterized in that it further comprises ~ 10 parts by weight, wherein the noodles are characterized in that any one selected from the group consisting of dumpling skin, kalguksu, udon noodles or ramen.

Hereinafter, the present invention will be described in detail.

Referring to step by step the manufacturing method of instant rice noodles according to the present invention.

Step 1: Preparation of Seaweed Concentrate

The seaweeds collected from the sea are washed with seawater, and then rinsed with high speed 0.3 ~ 2cm and washed again with fresh water. After centrifugal dehydration of the seaweed on both sides centrifuged dehydration for 10 minutes and then boiled in a pot of 100 ℃ or more to prepare a seaweed concentrate by operating a hydraulic squeezer or twin gear type unidirectional juicer at 50 ~ 150rpm. When preparing the concentrate of seaweed, the squeezer or twin gear unidirectional juicer is operated at a low speed of 150 rpm or less, thereby minimizing the destruction of nutrients such as vitamins contained in seaweed.

Step 2: kneading step

3 ~ 5% saline 0.7 ~ 1L in 10kg wheat flour, 0.05 ~ 0.2L seaweed concentrate prepared in the first step and 0.1 ~ 0.5kg seaweed powder is mixed and kneaded. If you add seaweed powder to the wheat flour, the cohesion is reduced, so add the salt solution and knead.

Third step: noodle forming step

The dough of the second step is molded into noodle soup of dumpling skin, kalguksu, udon noodles and ramen noodles.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as being limited by these examples.

Example  1: Preparation of noodles using laver

1-1: Preparation of Noodles Using Waterweed

The seaweeds collected from the sea were washed with sea water and then rinsed with high speed 0.3 ~ 2cm size, washed with fresh water, and then the waters of the washed seaweeds were centrifugally dehydrated and boiled in a pot at about 100 ° C. for 10 minutes. The boiled seaweed was operated by a hydraulic press or a twin gear type unidirectional juicer at 150 rpm to extract the seaweed concentrate, and kneaded by mixing 0.1 kg of seaweed concentrate with 10 kg of wheat flour and 0.9 L of 3% saline. The dough was molded into a desired shape to prepare noodles.

1-2: Preparation of Noodles Using Dried Seaweed

The seaweeds collected from the sea are washed with seawater, and then rinsed with high speed 0.3 ~ 2cm size, washed with fresh water, and then the waters of the washed seaweed are dehydrated centrifugally on both sides. After drying for 1 hour and 30 minutes to contain 25%, 15 g of the ground dried laver, 10 kg of wheat flour, 0.9 L of 3% saline and 0.1 L of laver concentrate prepared in 1-1 were mixed and kneaded. The dough was molded into a desired shape to prepare noodles.

Example  2: Preparation of Ramen Using Seaweed

The dough was rolled on a roller to make a cotton pad. The rolled noodles were made using a plunger to make noodles (noodle feet), and then the speed of the conveyor belt was adjusted to form a unique noodle shape. The ramen noodle was gelatinized (alpha) while passing through a steam box, where steam at a temperature of 90-120 ° C. emerged, and then molded using a lead-type case to make a uniform shape.

The alpha-ized steamed noodles were fried at about 150 ° C. as a tablet oil or fat. After this process, the ramen is kept in an alpha state, and the moisture inside the noodles is volatilized so that it can be stored continuously at room temperature. The side from the milk bath was cooled at room temperature while moving on a conveyor belt, and the soup was packaged as a finished product ramen using an automatic packaging machine with a soup packed in the cooled side.

Experimental Example  1: Sensory test according to the content of seaweed concentrate

In order to determine the content of the seaweed concentrate in the production of noodles using the seaweed of the present invention, a sensory test according to the content of seaweed concentrate was carried out. In order to prepare the noodles containing laver of Example 1, the amount of the laver concentrate added to 0 kg, 0.03, 0.05, 0.1, 0.2, 0.25 and 0.3 liter of 10 kg wheat flour, to prepare noodles containing the laver concentrate Sensory tests were performed to investigate the preference of noodles prepared under each condition. The noodles were cooked for 3 minutes in boiling water without any seasoning.

The sensory test was carried out by selecting 20 trained evaluators, and the nine-point scale method was used to evaluate the evaluation items such as the color, aroma, sweet taste, chewy texture, and overall taste of noodles prepared according to the content of each laver concentrate. Very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level.

Experimental results showed that the organoleptic properties were significantly better when 0.05-0.2 L of laver concentrate was added (Table 1). If the seaweed concentrate is less than 0.05ℓ, the content of seaweed concentrate is too small to fully exhibit the efficacy of seaweed, and the fragrance and taste of seaweed could not be felt. There was a problem that the palatability is lowered because the sensory characteristics such as chewing texture is low. Therefore, the inventors have found 5 to 20% by weight, which is the optimum ratio in the content ratio of laver that can have a good effect on the human body.

Evaluation Item / Seaweed Concentrate Content 0ℓ 0.03ℓ 0.05ℓ 0.1ℓ 0.2ℓ 0.25ℓ 0.3ℓ color 4 5.5 8 8.5 9 8 7 incense 4.5 4.5 7.5 8.5 8.5 7.5 7 A delicious taste 4.5 5.5 7.5 8.5 8.5 8 7.5 Chewy texture 7 7.5 8 8 7.5 5.5 6 Overall preference 5 5.75 7.75 8.4 8.4 7.3 6.9

Experimental Example  2: sensory test according to the content of seaweed powder

In order to determine the content of the seaweed powder in the production of noodles using the seaweed of the present invention, a sensory test according to the content of seaweed powder was performed. To prepare the noodles containing laver of Example 1, 0.1 kg of laver concentrate and 0.9 L of 3% saline were added to 10 kg of wheat flour, and the amount of laver powder prepared by the method of Example 1-1 was added. At 0, 0.05, 0.1, 0.3, 0.5, 0.6, and 0.7 kg, noodle containing seaweed powder was prepared, and then a sensory test was conducted to investigate the preference of noodles prepared under the respective conditions. The noodles were cooked for 3 minutes in boiling water without any seasoning.

The sensory test was performed by selecting 20 trained evaluators, measuring the cohesive strength of the dough before cooking, and evaluating the color, savory taste, chewy texture, overall taste, etc. The items were evaluated by a 9-point scale method (1 = very bad, 9 = very good). All sensory test results were statistically analyzed with a 95% confidence level.

As a result of the experiment, when 0.1 ~ 0.5kg of seaweed powder was added, the sensory characteristics were significantly superior (Table 2). When the seaweed powder is added less than 0.1kg, the content of seaweed powder is too small to fully exhibit the efficacy of the seaweed powder such as savory taste and aroma, and when the seaweed powder is 0.5kg or more, the elasticity of the dough is lowered and the coking force is reduced. The high unit price of the laver powder was not economical, and there was a problem that the palatability was lowered due to low sensory characteristics such as chewable texture. Therefore, the present inventors have found 10 to 50% by weight, which is the optimum ratio in the content ratio of laver that can have a good effect on the human body.

Evaluation item / Content of seaweed powder 0 kg 0.05kg 0.1kg 0.3kg 0.5kg 0.6kg 0.7kg Coking force of dough 8.5 8.5 8 8 7.5 5.5 4.5 color 4.5 4.5 8.5 8.5 9 8 8 Savory taste 4.5 5 7.5 8.5 8.5 8 7.5 Chewy texture 8.5 8.5 8.5 8 7.5 5.5 6 Overall preference 6.5 6.6 8.1 8.2 8.1 6.8 6.5

Having described the specific part of the present invention in detail, it is obvious to those skilled in the art that such a specific description is only a preferred embodiment, thereby not limiting the scope of the present invention. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

According to the present invention, by using the seaweed and dried seaweed collected from the sea, there is provided a method for producing noodles. Noodles using laver according to the present invention, according to the taste of Koreans, rich in nutritional value, such as essential amino acids, fiber, calcium, phosphorus and iron, excellent in the coking force of the dough, high sensory characteristics can be easily consumed as a meal replacement have.

1 is a flow chart showing a manufacturing process of noodles using the laver of the present invention.

Claims (3)

Manufacturing method of noodles with water laver comprising the following steps: (a) washing the seaweeds collected from the sea with seawater and then rinsing at a high speed of 0.3 ~ 2cm, washing with fresh water; (b) centrifugal dehydration of the washed laver and then boiling at about 100 ° C. for about 10 minutes; (c) operating a unidirectional juicer of a hydraulic press or twin gear type at 50 to 150 rpm to concentrate the boiled laver to produce a laver concentrate; And (d) mixing 0.5 to 2 parts by weight of the laver concentrate prepared in step (c) with 100 parts by weight of wheat flour and 7 to 10 parts by weight of 3 to 5% saline solution, kneading, and molding to prepare noodles. The method according to claim 1, wherein 1 to 10 parts by weight of dried laver prepared in the following step (d) is further added. (a) washing the seaweeds collected from the sea with seawater and then rinsing at a high speed of 0.3 ~ 2cm, washing with fresh water; And (b) centrifugal dehydration of the washed laver, followed by drying in a drier at 40 to 50 ° C. for about 1 hour and 30 minutes, followed by high-speed grinding to a size of 0.5 to 3 m / m. The method of claim 1 or 2, wherein the noodles are any one selected from the group consisting of dumpling skin, kalguksu, udon noodles, and ramen noodles.