KR100722439B1 - Method for producing flour using - Google Patents

Abstract

The present invention relates to a method for producing a functional fortification powder using seaweeds, and it is an object of the present invention to make it possible to easily supplement essential nutrients that are insufficient only by the use of cereal grains by mixing seaweed powder or seaweed extract powder with grain powder, Drying the washed seaweed at 40 to 50 DEG C for 5 to 7 hours, pulverizing the dried seaweed to 100 to 150 mesh, pulverizing the seaweed and the pulverized powder at a ratio of 100: 0.4 To 2 wt%, based on the total weight of the composition.

Fortified, algae, crushed, flour, mixed

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a functional strengthening powder using seaweed,

The present invention relates to a method for producing a functional fortified powder using seaweeds, and it makes it possible to easily supplement essential nutrients that are insufficient by using only flour by mixing seaweed powder or seaweed extract powder with flour.

Rice, which is a traditional diet of Koreans, is not only a balanced diet of nutrients needed by the human body, but also causes various kinds of diseases by acidification of constitution due to unbalanced nutrition.

However, intake of minerals, vitamins, essential amino acids, and other nutrients is inadequate to the recommended amount, and these nutrients are consumed as artificially synthesized medicines.

However, the intake of these nutrients as medicines is often the cause of side effects in the body, such as rejection, absorption and excretion in the body. Therefore, there is a need to improve these.

In addition, rice such as noodles, cold noodles, etc., which are traditionally consumed in lieu of rice, and foods such as rice cakes are also considered to be deficient in essential nutrients due to their main raw materials.

These products have the following recipe, and they use boiled seaweeds such as anchovy, red pepper, etc as their soup to prepare flavor and nutritional supplement. However, the consumption of young consumers is decreasing because it is difficult to cook.

For the noodle, noodles are made from wheat flour as a main ingredient, water is added as a binding agent, a little salt is added, the mixture is kneaded, and the product is made into a product by using a machine. The product is boiled, washed, Noodles are used as noodles and cold noodles are mixed with a certain amount of flour and starch powder. Then, a small amount of carbonate is added to the cold noodle, and the noodles are compressed in a cold noodle mold and passed through water to be cut, then washed again with cold water, will be. Also, in case of the rice cake, it is made by passing the rice flour through a compacted frame and then cutting the long thing to a certain size to make rice cake soup.

On the other hand, seaweeds are collectively referred to as plants in the sea. They are reused as natural products, dried or processed through simple processing processes, and in addition to these, they are pasted to form a paste, Are known to be commercially available. For example, Japanese Unexamined Patent Application Publication No. 61-92553 discloses a method for processing seaweed, which comprises converting algae into a paste state using an expanding agent, and then adding a coagulant thereto to form various foods. Japanese Patent Application Laid- 73004 is characterized by having a seaweed processing step in which a swelling agent is added to seaweed, and the swelling agent is mixed with wheat flour by stirring. However, these techniques have a problem in that seaweeds must be supplemented with separate chemicals such as swelling agents and coagulants.

Accordingly, an object of the present invention is to solve the problem of using chemical agents as described above, in which seaweeds are dried and powdered, and then mixed with a certain amount of flour to prepare fortified powders. Thus, supplementary essential nutrients When preparing noodles and gherkin cake as a fortified powder of the present invention, a certain amount of noodles and ganoderma can be added to boiling water without making a separate soup, so that they can be taken as they are, and the soup is cooled The present invention also provides a method for producing a fortified powder by using seaweed, which can be used as a substitute for broth, thereby maximizing nutrient replenishment required for the human body by a simple cooking method.

According to another aspect of the present invention, there is provided a method for manufacturing a reinforcing powder using seaweed,

Selecting seaweeds and washing them with purified water,

Drying the washed seaweed at 40 to 50 DEG C for 5 to 7 hours,

Pulverizing the dried seaweed to 100 to 150 mesh,

And mixing the pulverized algae and the flour at a weight ratio of 100: 0.4 to 2.

After the drying step, the dried seaweed is extracted with a solvent at 50 to 90 ° C for 1 to 7 hours, concentrated under reduced pressure to obtain an extract, and the step of drying the extract is further added, followed by pulverization do.

Further, the method for drying the extract is characterized by being a freeze-drying method.

Also, the method for drying the extract is characterized by a method of hot-air drying at 40 to 50 DEG C for 5 to 7 hours.

Further, the seaweed is characterized in that it is a mixture of at least one selected from the group consisting of seaweed, sea tangle, seaweed, mackerel, top and hearing.

The flour is a mixture of at least one selected from the group consisting of rice flour, wheat flour, barley flour, buckwheat flour, soy flour, mung bean flour, red bean flour, corn flour and potato starch.

Hereinafter, the present invention will be described in detail.

First, the seaweed is carefully selected and washed with purified water. In this case, the washing method is not limited as long as the foreign substance attached to the seaweed can be removed. As the seaweed, the seaweed may be one or two or more selected from the group consisting of seaweed, sea tangle, seaweed, .

The reason for selecting such algae is to increase the aesthetic sensation with fucoidan, alginic acid and saccharides, which are known as water-soluble dietary fibers contained in seaweeds, to supplement and supply various kinds of trace elements, amino acids and vitamins necessary for human body, It is because activity (improvement of liver function, cholesterol lowering, inhibition of increase of blood glucose level, suppression of blood etc., inhibition of anti-pyrethroid, antiallergic action, skin moisturization) can be expected.

After the seaweed is washed, the seaweed is dried at 40 to 50 ° C for 5 to 7 hours to remove water. If the drying temperature is less than 40 ° C., drying is not easy. If the drying temperature is more than 50 ° C., energy is excessively consumed, which is not economical and causes denaturation of the active material. If the drying time is less than 5 hours, drying is not completed, If it exceeds 7 hours, it can not be economical. Therefore, it should be dried at 40 ~ 50 ℃ for 5 ~ 7 hours.

When the drying is completed as described above, the dried seaweed is pulverized to 100 to 150 mesh. If the crushed particle size of the seaweed is larger than 100 mesh, the appearance is poor and the aesthetic deteriorates when the food is mixed with the cereal flour. If the size is less than 150 mesh, the particles scatter and the economical is not enough. Lt; / RTI >

When the pulverization of the seaweeds is completed as described above, the pulverized algae and the flour are mixed. At this time, a mixture of one or more selected from the group consisting of rice flour, wheat flour, barley flour, buckwheat flour, soy flour, mung bean flour, red bean flour, corn flour and potato starch is used. In order to prepare rice cake soup, seaweed powder is mixed with rice flour and soybean flour is mixed with wheat flour and buckwheat flour to prepare noodles.

If the blending ratio of 100: 0.4 to 2 flour exceeds 100: 2, there is a problem in product molding. If the mixing ratio of 100: 0.4 to 2 flour is less than 100: 0.4, there is a problem in physiological activity and aesthetics.

It is possible to produce all kinds of foods that can be produced by using ordinary flour, and it is also possible to prepare a soup such as seaweed soup, ) Without boiling water and boiled cotton, etc., can easily ingest various nutrients of seaweed.

In another embodiment, after the drying step, the dried seaweed is extracted with a solvent at 50 to 90 ° C for 1 to 7 hours and then concentrated under reduced pressure to obtain an extract, and the step of drying the extract is further included, It may be. This is a process for extracting only the various nutrients contained in the seaweed powder to be included in the noodle, and is a process for those who are reluctant to directly feed the seaweed powder into the grain.

If the extraction temperature is lower than 50 ° C, it is not easy to extract various nutrients. If the temperature exceeds 90 ° C, the nutrient may be destroyed. If the extraction time is less than 1 hour, the extraction of the effective nutrients is not completed. If the extraction time exceeds 7 hours, the extraction time becomes longer and the productivity is lowered. Therefore, After extracting time, concentrate under reduced pressure to extract.

The extraction time is not limited to the difference in extraction time depending on the kind of algae.

The dried extract may be freeze-dried or dried by hot air at 40 to 50 ° C for 5 to 7 hours, and the drying method is not limited thereto.

If the hot air drying temperature is less than 40 ° C., drying is not easy. If it exceeds 50 ° C., excessive energy is consumed. If the drying time is less than 5 hours, drying is not completed. If it exceeds 7 hours, productivity is lowered, .

Hereinafter, the ingredients and efficacy of the seaweed used in the present invention will be briefly described.

The active ingredient of Hae Tae is effective for improving constipation, detoxifying, relieving muscle spasm, suppressing vomiting, and so on by using sorbitol, protein, threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, tryptophan, magnesium, .

The effective ingredients of kelp are low blood pressure, atherosclerosis laxity, inhibition of thrombogenesis, detoxification of heavy metals, prevention of cirrhosis, diuretic action, relieving constipation, and so on with laminarin, algin, arginic acid, picosidine, lamidine, iodine, bromine, Iodine deficiency and thyroid disorders are effective.

The active ingredient of sea mustard is psoriasis, hypertension, relieving constipation, cancer, lymphadenitis, diuretic effect, prevention of cavities, blood circulation with vitamin A, carbohydrate, fat, fucosidine, saccharide, calcium, potassium, iron, iodine, And so on.

The active ingredients of mulberry are vitamin A, beta carotene, chlorophyll, fat, fucosidine, saccharide, calcium, potassium, iron, iodine, coloring, etc., lack of iodine thyroid disorder, relieve constipation, decrease cholesterol, Action, tuberculous edema, and testicular inflammation.

The active ingredients of tofu are alginic acid, calcium alginate, sodium alginate, calcium, potassium, iodine, phospholipid and glutamic acid, which are effective in improving constipation, lowering blood pressure, decreasing triglyceride and iodine deficiency.

The active ingredients of the hearing are effective against parasitic infection, antioxidative action, and improvement of constipation, such as kainic acid, organic acids such as lemon, ascorbic acid, succinic acid, and amino acids such as aspartic acid, histidine, alginic acid, calcium, potassium, magnesium, chlorophyll and fibrin .

Therefore, when selecting the seaweed of the present invention, the seaweed should be selected in consideration of the taste and health of the consuming person depending on the effective ingredient and efficacy of each seaweed. For example, those who have constipation, Consumers who need to take a meal by choosing and consuming atherosclerosis, hypoglycemia, cholesterol lowering, antipyretic inhibition, and skin moisturizing are advised to choose a fortified powder containing kelp.

As described above, although the present invention has been described with reference to the above embodiments, the present invention is not limited thereto. For example, foods that are manufactured using flour, such as bread and confectionery, are all producible. It goes without saying that various modifications may be made without departing from the spirit and scope of the invention.

As described above, according to the method for producing a fortified powder of seaweed according to the present invention, seaweeds are dried and powdered, and then mixed with the flour at a certain ratio to prepare fortified powders. By supplementing the necessary nutrients, When making noodles and ganoderma noodles as a reinforcement of the invention, a certain amount of noodles and ganoderma can be added to the boiling water without having to make separate broth, and the cold noodles can be cooked even during cold noodle manufacturing, It is possible to take the nutritional supplement as a substitute for the nutrient solution, thereby providing a useful effect of maximizing supplementation of various nutrients required for the human body by a simple cooking method.

Claims (6)

A method for producing a fortified powder using seaweed, Selecting seaweeds and washing them with purified water, Drying the washed seaweed at 40 to 50 DEG C for 5 to 7 hours, Extracting the dried seaweed with a solvent at 50 to 90 ° C for 1 to 7 hours, concentrating under reduced pressure to extract, Subjecting the produced extract to hot air drying at 40 to 50 DEG C for 5 to 7 hours, Pulverizing the dried seaweed to 100 to 150 mesh, And mixing the powdered algae and the flour at a weight ratio of 100: 0.4 to 2. delete delete delete [Claim 2] The method according to claim 1, wherein the seaweed is one or a mixture of two or more selected from the group consisting of seaweed, sea tangle, seaweed, mackerel, top and hearing. The method of claim 1, wherein the flour is a mixture of one or more selected from the group consisting of rice flour, wheat flour, barley flour, buckwheat flour, soy flour, mung bean flour, red bean flour, corn flour, A method for producing a functional reinforcing powder using the same.