KR101015115B1 - Functional chinese noodles including chitosan and alginic acid - Google Patents

Abstract

The present invention relates to a functional vermicelli comprising chitosan and alginic acid, and more particularly, to a functional vermicelli comprising chitosan and alginic acid, which have increased the content of nutritional components by replacing the alum used in the conventional vermicelli and including the functional component in the vermicelli. It is about.

The present invention is to provide a vermicelli containing the functional component while the functional component as an alum substitute by including a functional component of a low molecular weight chitosan having a molecular weight of 10,000 to 15,000 and a low molecular weight alginic acid of a molecular weight of 10,000 to 15,000. It is done.

The low-molecular chitosan and low-molecular alginic acid of the present invention, chitosan is a low molecular weight chitosan molecular weight of 10,000 to 15,000 contains 0.05 to 0.1% of the starch weight of the main ingredient, alginic acid is a molecular weight of 10,000 to 15,000 low molecular weight alginic acid is the main ingredient 0.0025 to 0.01% relative to the weight of the starch.

Description

Functional Chinese noodles including chitosan and alginic acid

The present invention relates to a functional vermicelli comprising chitosan and alginic acid, and more particularly, to a functional vermicelli comprising chitosan and alginic acid, which have increased the content of nutritional components by replacing the alum used in the conventional vermicelli and including the functional component in the vermicelli. It is about.

Vermicelli is a kind of noodle made from starch such as sweet potato or potato, and is used most often in the manufacturing of Japchae because of the chewyness of chewy noodles.It is also used as saree such as Seolleongtang, Yukgaejang, Bulgogi stew and Budae stew. It is ingested.

As described above, the general consumer who consumes vermicelli in the form of chaechae or saree is ingesting only carbohydrates, which are nutrients of sweet potato or potato starch, and thus lacks functional ingredients for vermicelli.

In addition, in the case of preparing the noodles, it is customarily used alum as a chemical additive for the functionality of the noodles. Alum has a composition of aluminum, which is known to have a harmful effect on the continuous intake of aluminum is controversial.

Accordingly, the present invention is to provide a vermicelli comprising the functional component, while including the functional component of a low molecular chitosan having a molecular weight of 10,000 to 15,000 and a low molecular weight alginic acid of a molecular weight of 10,000 to 15,000, as a substitute for the alum.

Vermicelli containing low molecular weight chitosan having a molecular weight of 10,000 to 15,000 and low molecular weight alginic acid having a molecular weight of 10,000 to 15,000 can be used for functionalities such as viscoelasticity of dough, glossiness, moisturizing property, and chewyness when compared with vermicelli using conventional alum. It is possible to provide vermicelli containing functional components of chitosan and alginic acid, as well as maintaining equivalent levels or more.

Chitosan, an essential component of the present invention, is a substance configured to be dissolved in an inorganic aqueous solution by deacetylating chitin powder by heat treatment with sodium hydroxide solution or by hydrolysis with an enzyme, chitindeacetylase.

Chitin is a natural polymer and is present in large amounts in shells, mollusks, and fungal, yeast, and mushroom cell walls, mainly crabs, shrimp, shellfish, and insects.

Chitin is a structural carbohydrate of crustaceans. Poly-N-acetyl-D-glucosamine has a molecular weight of 1 million or more. Does not dissolve in

Chitin and chitosan have recently been used in a wide range of fields, including food, medical engineering, and natural pesticides, with various functions such as biodegradability, antimicrobiality, biocompatibility, metal ion adsorption, and selective permeability. However, chitin and chitosan are polymers with a molecular weight of 1 million or more, so they are not practically dissolved in water. Therefore, in order to improve these problems, chitin and chitosan are hydrolyzed by decomposing enzymes such as acidic solvents or chitosanase, and have a low molecular weight of 20,000 or less. Made with ized chitosan

This low molecular weight chitosan has enhanced immune function, antibacterial activity, physiological activity, harmful substance release action, especially cholesterol control.

Alginic acid, which is an essential ingredient of the present invention, is a polysaccharide constituting the cell wall of brown algae such as maban, kelp, and seaweed, and is a high quality of sticky nature composed of mannuronic acid and guluronic acid, which is a structural isomer of the substance. It is a water soluble fibrous component.

Alginate, like chitin, has a lot of problems in practicality due to its high viscosity when it is a polymer. In particular, when added to noodles such as vermicelli, due to the high viscosity affects the viscosity of the dough during the process, the noodles are not formed properly.

In order to solve this problem, cellulase is used to enzymatically decompose alginic acid to form low viscosity alginic acid with low viscosity of 1.5 to 10 cps.

The low molecular weight alginic acid releases sodium to prevent high blood pressure, to promote peristalsis of the intestine, to release harmful substances, to prevent obesity, and in particular, to reduce the content of cholesterol in the body by increasing the amount of -COOH residues. do.

As mentioned above, due to the risk of alumina, a vermiculite containing alum has been recently studied for a substitute for alum in vermicelli production or a process for adding alum during vermicelli production.

Therefore, the present invention is to provide a functional vermiculum comprising a functional component chitosan and alginic acid as alum replacement.

The present invention is to provide a vermicelli containing the functional component while the functional component as an alum substitute by including a functional component of a low molecular weight chitosan having a molecular weight of 10,000 to 15,000 and a low molecular weight alginic acid of a molecular weight of 10,000 to 15,000. It is done.

The present invention for achieving the above-mentioned object represents a vermicelli comprising a low molecular chitosan and a low molecular alginic acid.

In the present invention, a molecular weight of 20,000 or less is defined as a low molecule.

In the present invention, starch may be used as a main material. The starch used as the main ingredient of the present invention in the above can be used as long as it is used as the main material of the conventional vermicelli. One example of such starch in the present invention may be any one or more selected from sweet potato starch, potato starch, corn starch, wheat starch, rice starch.

As chitosan which is an essential component of this invention, the low molecular weight chitosan whose molecular weight is 10,000-15,000 can be used.

The chitosan may be used in the form of a water-soluble powder or in the form of an aqueous solution in which the water-soluble powder is dissolved.

The chitosan may be contained in an amount of 0.05 to 0.1% based on the weight of starch which is the main ingredient of the instant noodles.

As the low molecular weight chitosan having a molecular weight of 10,000 to 15,000, commercially available products can be used, and low molecular weight chitosan having a molecular weight of 10,000 to 15,000 can be obtained from chitin. As an example of the method for obtaining low molecular chitosan from chitin, the chitin powder may be heat treated with sodium hydroxide solution or hydrolyzed with chitindeacetylase, an enzyme, to obtain low molecular weight chitosan having a molecular weight of 10,000 to 15,000. The method for obtaining low molecular chitosan from the chitin can be carried out by a person of ordinary skill in the art as appropriate and detailed description thereof will be omitted.

Alginic acid which is an essential component of the present invention may use a low molecular weight alginic acid having a molecular weight of 10,000 to 15,000.

Alginic acid in the above may be contained 0.0025 to 0.01% relative to the weight of the starch is the main ingredient.

The low molecular weight alginic acid having a molecular weight of 10,000 to 15,000 can be used as a commercially available product. Also, the alginic acid can be enzymatically decomposed using cellulase to obtain a low molecular weight alginic acid having a viscosity of 1.5 to 10 cps and a molecular weight of 10,000 to 15,000. You can get it. The method of obtaining low molecular weight alginic acid having a viscosity of 1.5 to 10 cps and a molecular weight of 10,000 to 15,000 by enzymatic digestion of alginic acid using cellulase may be carried out by a person skilled in the art with appropriate choice. Details will be omitted.

Hereinafter, a method for preparing a vermicelli comprising a low molecular weight chitosan and a low molecular weight alginic acid of the present invention will be described.

The method for producing a vermicelli comprising the low molecular weight chitosan and the low molecular weight alginic acid of the present invention comprises the steps of (1) obtaining an aqueous solution of low molecular chitosan and a low molecular weight alginic acid, (2) obtaining a starch aqueous solution as the main ingredient of the instant noodles, and (3) the low molecular chitosan and Mixing the aqueous solution of the low molecular weight alginic acid and the aqueous solution of starch and adding hot water to obtain a paste; (4) adding starch, the main ingredient of the instant noodles to the paste, to obtain a dough; and (5) putting the dough into a cotton molding machine. Shaping the noodles after shaping the noodles; and (6) cooling, cutting, ripening, freezing, thawing, and drying the above-mentioned luxury noodles.

In step (1), low molecular weight chitosan and low molecular weight alginic acid may be added to purified water to obtain an aqueous solution of low molecular weight chitosan and low molecular weight alginic acid. At this time, as an example of obtaining an aqueous solution of low-molecular chitosan and low-molecular alginic acid, 120-240 g of low-molecular chitosan and 6-24 g of low-molecular alginic acid may be added to 1000 g of purified water to obtain an aqueous solution of low-molecular chitosan and low-molecular alginic acid. In this case, chitosan and alginic acid may use water-soluble chitosan powder having a molecular weight of 10,000 to 15,000 and water-soluble alginic acid having a molecular weight of 10,000 to 15,000.

In step (2), 1 to 2 kg of starch, the main ingredient of the instant noodles, may be added to 1 liter of purified water to obtain an aqueous starch solution. At this time, as an example of starch, any one or more selected from sweet potato starch, potato starch, corn starch, wheat starch, rice starch can be used.

In step (3), the low molecular weight chitosan and low molecular weight alginic acid solution of step (1) and the starch aqueous solution of step (2) are mixed, and low molecular weight chitosan, low molecular weight alginic acid and starch are mixed to obtain a pool by adding hot water. have.

In step (4), starch, the main ingredient of the instant noodles, is added to a pool of a mixture of low molecular chitosan, low molecular alginic acid and starch obtained in step (3) to obtain a dough.

Step (5) is to put the dough obtained in the step (4) into a cotton molding machine and then shape the cotton and then luxury. For example, while removing the remaining air inside the dough while passing the dough through a vacuum machine, put into a cotton molding machine. After the surface is formed by dropping it at a dropping height of 40 to 70 cm in a natural dropping manner, it can be gelatinized for 7 to 15 seconds in hot water at 90 to 100 ° C.

Step (6) may be prepared by cooling, cutting, ripening, freezing, thawing, and drying the gelatinized noodles obtained in the above (5) step to prepare a vermicelli comprising low molecular weight chitosan and low molecular weight alginic acid. As an example of cooling, cutting, ripening, freezing, thawing, and drying, the gelatinized noodles obtained in step (5) are cooled in cold water of 20 ° C or lower, preferably 0-20 ° C, and cooled using a cutter. Cut to a constant length, preferably 15-50 cm long. This cut vermicelli is put into a maturing chamber at 0-10 ° C. for 12-18 hours, and the matured vermicelli is frozen at -5-7 ° C. for 12-24 hours. The frozen noodles are thawed in 15-25 ° C water. The thawed vermicelli can be dried to have a water content of 15% or less, preferably 10 to 15%, thereby preparing a functional vermicelli comprising low molecular weight chitosan and low molecular weight alginic acid.

Hereinafter, the present invention will be described in detail with reference to Examples and Test Examples. However, these are intended to explain the present invention in more detail, and the scope of the present invention is not limited thereto.

≪ Example 1 >

120 g of chitosan powder having a molecular weight of 15,000 and 6 g of alginic acid having a molecular weight of 15,000 were mixed with 1000 g of purified water and stirred to prepare an aqueous solution of 1126 g containing chitosan and alginic acid.

5 kg of hot water at 30 ° C. was mixed with 6.5 kg of sweet potato starch and stirred to obtain an aqueous solution of sweet potato starch. 1126 g of the aqueous solution containing chitosan and alginic acid was slowly mixed and stirred to form a mixture. 135 L of hot water at 30 ° C. was mixed with the aqueous solution of the mixture of sweet potato starch, chitosan and alginic acid to form a pool by stirring at 50 rpm. When the pool is formed, 30 L of purified water at 5 ° C is added to cool the temperature of the pool.

Put the sweet potato starch 233.5kg into the above-prepared luxury paste to make a dough in a mixer. The low molecular weight chitosan powder and the low molecular weight alginic acid content of the dough were 0.05% and 0.0025% of the weight of sweet potato starch, respectively.

The low molecular weight chitosan and the low molecular weight alginic acid added dough through the vacuum to remove the remaining air inside the dough, put into a cotton molding machine to form a surface by dropping in a natural dropping method at a molding height of 50cm 95 It was gelatinized for about 10 seconds in warm water at ℃.

The luxury side was placed in cold water at 15 ° C. to cool and cut into 30 cm lengths using a cutter. The cut noodles were put into a 5 ° C. ripening chamber and aged for 15 hours, and the aged noodles were frozen at −6 ° C. for 24 hours. This frozen surface is thawed in 20 ° C water. The thawed noodles were dried to have a water content of 12% to prepare functional vermicelli containing low molecular weight chitosan and low molecular weight alginic acid.

<Example 2>

240 g of chitosan powder having a molecular weight of 12,000 and 24 g of alginic acid having a molecular weight of 12,000 were mixed with 1000 g of purified water and stirred to prepare an aqueous solution of 1264 g containing chitosan and alginic acid.

5 kg of hot water at 30 ° C. was mixed with 6.5 kg of sweet potato starch, followed by stirring and mixing 1264 g of the aqueous solution containing chitosan and alginic acid to form a mixture of sweet potato starch, chitosan and alginic acid. 135 L of hot water at 30 ° C. was mixed with the aqueous solution of the mixture of sweet potato starch, chitosan and alginic acid to form a pool by stirring at 70 rpm. When the pool was formed, 30 L of cold water at 5 ° C. was added to cool the temperature of the pool.

Add 233.5 kg of sweet potato starch to the luxurious paste above and make dough in a mixer. The low-molecular chitosan and low-molecular alginic acid content of the dough is 0.1% and 0.01% of the sweet potato starch weight, respectively.

The low molecular weight chitosan and the low molecular weight alginic acid added dough through the vacuum to remove the remaining air inside the dough, put into a cotton molding machine to form a surface by dropping in a natural dropping method at a molding height of 50cm 95 It was gelatinized for about 10 seconds in warm water at ℃.

The luxury side was placed in cold water at 15 ° C. to cool and cut into 30 cm lengths using a cutter. The cut noodles were put into a 5 ° C. ripening chamber and aged for 15 hours, and the aged noodles were frozen at −6 ° C. for 24 hours. This frozen surface is thawed in 20 ° C water. The thawed noodles were dried to have a water content of 12% to prepare functional vermicelli containing low molecular weight chitosan and low molecular weight alginic acid.

<Test Example 1>

Functional noodles containing low-molecular chitosan and low-molecular alginic acid prepared in Examples 1 and 2 as the control, and the surface of the conventional alum containing the alum as a control, such as shine, moisturizing, chewy Sensory tests were measured and the results are shown in Table 1 below.

In the sensory test, 10 sensory test personnel (5 men and women each) who had more than 3 years of sensory sensory experience in the food-related field were measured by the 5-point scale method.

Table 1. Sensory Test Results of Examples and Controls

Item* Example 1 Example 2 Control burnish 4.3 ± 0.1 4.2 ± 0.1 4.4 ± 0.1 Moisturizing 4.2 ± 0.1 4.1 ± 0.1 4.2 ± 0.1 Chewy 4.4 ± 0.1 4.3 ± 0.1 4.5 ± 0.1

* In Table 1, the numerical values of the surface glossiness, moisturizing property, and fluttering are shown by adding the scores of the sensory test agents of each item and dividing by the number of sensory test agents. The higher the value, the better the sensory performance. do.

<Test Example 2>

In Examples 1 and 2, the dough for preparing functional vermicelli containing low-molecular chitosan and low-molecular alginic acid was used as a test plot, and the dough for preparing vermicelli containing conventional alum was used as a control for the viscoelasticity of each vermicelli. As a result of measuring the sensory test, the dough prepared in the functional noodles prepared with the low-molecular chitosan and the low-molecular alginic acid of the present invention was compared with the dough in the control when compared to the instant dough of Examples 1 and 2 and the control dough. The above dough viscoelasticity was shown.

Sensory test for the viscoelasticity of the dough in the above was carried out using the sensory test method mentioned in Test Example 1.

As described above, although described with reference to a preferred embodiment of the present invention, those skilled in the art will be variously modified and modified within the scope of the present invention without departing from the spirit and scope of the invention described in the claims below. It will be appreciated that it can be changed.

Functional vermicelli containing chitosan and alginic acid of the present invention can be prepared by replacing the alum compared with the conventional vermicelli containing alum, and contains the functionality of chitosan and alginic acid.

The intake user of the functional vermicelli of the present invention can easily ingest the nutrition of the functional ingredients chitosan and alginic acid.

On the other hand, the functional vermicelli containing chitosan and alginic acid of the present invention exhibits the same level of functionality as viscoelasticity of the dough and the glossiness, moisturizing property, and chewyness of the dough as compared to the vermicelli containing conventional alum. It can be seen.

Claims (3)

It contains chitosan and alginic acid, chitosan contains 0.05 to 0.1% of the weight of starch, chitosan with molecular weight of 10,000 to 15,000, and alginic acid is 0.0025 to 0.01% of starch weight of alginate with molecular weight of 10,000 to 15,000. Functional vermicelli comprising a. delete According to claim 1, the vermicelli is formed by kneading added starch, chitosan and alginic acid as the main ingredients of the vermicelli, followed by gelatinization in hot water at 90 to 100 ° C. for 7 to 15 seconds and cooling in cold water at 20 ° C. or lower. It is cut, put into a maturing chamber at a temperature of 0 to 10 ° C., and aged for 12 to 18 hours, frozen at −5 to −7 ° C. for 12 to 24 hours, thawed in 15 to 25 ° C. of water, and the water content is 15%. Functional vermicelli, characterized by being dried to be less than.