KR101246727B1 - Sea mustard pasta and manufacturing method of thereof - Google Patents

Abstract

PURPOSE: A seaweed pasta is provided to have excellent functionality and organoleptic property by using seaweed and mussel. CONSTITUTION: A manufacturing method of seaweed pasta comprises the following steps: a first step of adding oil on a pan based on 100 parts by weight of pasta, 0.5-3 parts by weight of sliced garlic, 0.5-3 parts by weight of garlic powder, 0.5-5 parts by weight of grinded onion, 5-30 parts by weight of shrimp, 5-30 parts by weight of mussel, and 5-30 parts by weight of seaweed are added to stir fry at 80-100 deg. C for 5-30 minutes and flambe with wine; a second step of for 100 parts by weight of pasta, 5-10 parts by weight of mussel stocks, 0.1-3 parts by weight of grined Cheongyang chili pepper, and 0.1-3 parts by weight of crushed chili pepper are added to the pan and boiled at 80-100 deg. C for 5-30 mintues, and a third step of adding boiled pasta into the pan and adding 0.1-3 parts by weight of salt and 0.1-3 parts by weight of pepper based on 100 parts by weight of pasta. The seaweed is dipped in distilled water for 5-10 times of the weight of seaweed for 1-24 hours and cut into 4-6 cm; the mussel stocks are boiled with 100-500 parts by weight of distilled water, 5-20 parts by weight of green onion, 5-20 parts by weight of parsely, 5-10 parts by weight of garlic, 5-10 parts by weight of onion, 10-50 parts by weight of Suaeda japonica, and 1-5 parts by weight of Chungju are added based on 100 parts by weight of mussel to boil the same at 90-100 deg. C for 10-40 minutes. The pasta is selected one of pepperoncini pasta, spaghetti, linguine, fedelini, capellini, tagliatelle, lasagna, rigatoni, penne, rotelle, fusilli, macaroni, and farfalle.

Description

Seaweed pasta containing seaweed and manufacturing method thereof

The present invention relates to a sea mustard pasta (sea mustard pasta) comprising a seaweed and a method for preparing the same, and more particularly, in the pasta manufacturing method, by the method of preparing seaweed pasta comprising the step of adding seaweed It relates to seaweed pasta containing prepared seaweed.

Seaweed pasta in the present invention means a pasta containing a sea mustard in the pasta.

Fast food, represented by hamburgers in terms of dietary life, began to be sold in Korea since the 1980s, with rapid industrial development and economic development.

Since fast foods are pre-cooked foods, they can be easily consumed at a fast time, and have grown rapidly since 1990 to suit the tastes of children and adolescents.

After the 1990s, a variety of food-related companies started operating in Korea in addition to hamburgers. Such representative foods include pizza, pasta, coffee and the like.

Pizza and coffee are gradually assimilated to Korean tastes, and the demand has already increased. However, the pasta, which is a cotton dish, has been gradually increasing since 2000, but it is still not much compared to pizza and coffee.

Pasta, along with pizza, is Italy's leading food and staple food of Italians.It was first made in China around 3000 BC and Marco Polo was brought to Italy by 1295. In addition, the dough was cut and baked to make eating easier.

It is estimated that it was introduced in Italy in the eleventh century, after which it was traded as an important commodity in intercity trade. In Naples, Campania, in particular, dry climate and wheat cultivation made it possible to mass-produce dried pasta noodles, and began to season with cheese instead of traditional sauces made from cabbage and meat. Around 1830, tomatoes were imported from the United States, bringing more flavors and recipes.

Pasta manufacturing technology spread throughout Europe from Italy in the late 17th century. Changes in artificial drying from sun drying have made it possible to manufacture regardless of climate and have been transferred to Switzerland, Germany and France with the immigration of Italians. At the end of the 19th century, Italian immigration to the United States surged, bringing the habit of eating in Italy to the United States, with 4 million people landing in the United States for 40 years from 1880 to 1920. As a result, the United States imported a large amount of pasta from Italy.

However, World War I reduced imports from Italy, and began to make pasta by producing hard wheat in the United States. Today, the pasta industry in the United States has become the world's second largest producer after Italy.

Pasta is a noodle dish, but it has a unique flavor with many ingredients besides noodles.

Sea mustard is a type of seaweed, a yearly seaweed with brown seaweed, and is a frond plant with distinct root, stem, and leaf distinctions. It is distributed throughout the coast of Korea, but not in areas strongly affected by the Korean and / or turbulent flows. Inhabit rocks near low waters, but tend to live deeper in the south and shallower in the north. It is harvested mainly from winter to spring and is the most delicious at this time. Breed from spring to summer.

Seaweed is the main food for abalone and conch, and is mainly used for food in Korea, Japan and China. It is rich in dietary fiber, potassium, calcium, iodine, etc., and it has been widely used since early for its metabolism, excellent in postpartum cooking, constipation, obesity prevention, iron and / or calcium supplementation.

The inventor of the present invention provides a pasta containing the seaweed having excellent nutritional ingredients (hereinafter abbreviated as "seaweed pasta") and a manufacturing method thereof, as mentioned above as a component added to the pasta, seaweed containing excellent nutritional ingredients To provide pasta.

On the other hand, in the prior art related to the present invention, Korean Patent Publication No. 1999-0006898 wet-heated dried pasta or dried noodles to convert the surface layer portion to α-starch, and dried the surface of the pasta or cotton line, pasta or cotton line with water The manufacturing method of the instant cooked pasta or noodles which consists of sealing by sealing in a sealing container, and then reheating pasta or a cotton line is shown.

In addition, it is mainly composed of powders of wheat flour, wheat bran or oatmeal wheat flour or rice bran, and gluten and plantain seed shells (cylium) roasted in Korean Patent Publication No. 2007-0045775. A method of producing cotton pasta is provided, which is kneaded with water, kneaded with water, spreaded thin, and cut into a suitable shape.

However, the present invention and the prior art are inventions with different configurations of the invention because of different technical features of the invention.

It is an object of the present invention to provide a method for preparing seaweed pasta comprising the step of adding seaweed in the pasta manufacturing method.

Another object of the present invention is to provide a seaweed pasta prepared by the above-mentioned method.

The present invention represents a method for producing seaweed pasta, comprising the step of adding seaweed in the pasta manufacturing method.

The present invention is 0.5 to 3 parts by weight of garlic slices, 0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onion, shrimp with 100 parts by weight of pasta added in the pan after adding oil to the pan 5 to 30 parts by weight, ripened mussels 5 to 30 parts by weight, seaweed 5 to 30 parts by weight and roasted for 5 to 30 minutes at 80 to 100 ℃ and then flaming with wine (flambe); 5 to 10 parts by weight of mussel stock, 0.1 to 3 parts by weight of minced Cheongyang pepper, and 0.1 to 3 parts by weight of crushed chili pepper are placed in a pan 80 to 100 parts by weight of 100 parts by weight of the pasta added in the third step to be described later. A second step of boiling at 5 ° C. for 30 minutes; Adding a boiled pasta to the pan and adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of the pasta to adjust the seasoning of the seaweed pasta comprising seaweed, characterized in that it comprises a; The manufacturing method is shown.

The present invention refers to seaweed pasta comprising seaweed prepared by the above-mentioned method.

Seaweed pasta comprising the wakame prepared by the present invention can take the excellent nutrients contained in the seaweed can provide a seaweed pasta not only excellent in functionality but also excellent in functionality.

Seaweed pasta comprising the seaweed of the present invention contains mussels in addition to seaweed, so that the nutrients contained in the mussels can be easily ingested to provide a seaweed pasta excellent in functionality and / or functionality.

On the other hand, the seaweed pasta containing the seaweed of the present invention can provide a seaweed pasta excellent in functionality compared to the conventional pasta that may include a turkey herb and / or golden primrose as a functional ingredient.

1 is a photograph showing that the seaweed pasta prepared in Example 1 placed in a plate.

This invention shows the manufacturing method of seaweed pasta containing seaweed.

The present invention shows a method for producing seaweed pasta comprising the step of adding seaweed in the pasta manufacturing method.

The present invention is 0.5 to 3 parts by weight of garlic slices, 0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onion, shrimp with 100 parts by weight of pasta added in the pan after adding oil to the pan 5 to 30 parts by weight, ripened mussels 5 to 30 parts by weight, seaweed 5 to 30 parts by weight and roasted for 5 to 30 minutes at 80 to 100 ℃ and then flaming with wine (flambe);

5 to 10 parts by weight of mussel stock, 0.1 to 3 parts by weight of minced Cheongyang pepper, and 0.1 to 3 parts by weight of crushed chili pepper are placed in a pan 80 to 100 parts by weight of 100 parts by weight of the pasta added in the third step to be described later. A second step of boiling at 5 ° C. for 30 minutes;

The third step of adding the boiled pasta to the pan and adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of the pasta; shows a manufacturing method of seaweed pasta comprising a.

The oil may be used as edible oil, and as an example of such edible oil, any one or more selected from soybean oil, olive oil, grape seed oil, rice bran oil, corn oil, rapeseed oil, and cottonseed oil may use 0.5 to 10 parts by weight based on 100 parts by weight of pasta. have.

Garlic slice in the above can be used to cut the garlic sliced to a size of 1 to 5mm (slice).

Garlic slice in the above can be used to slice the garlic slices to a thickness of 5mm size.

The garlic powder may be pulverized garlic to a particle size of 0.1 ~ 1mm may be used.

Garlic powder in the above can be used to pulverized garlic to a particle size of 0.5 ± 0.1mm.

Mussels ripened in the above can be used for the mussel obtained by adding 100 to 500 parts by weight of purified water to 100 parts by weight of mussels and boiled at 90 to 100 ℃ for 10 to 60 minutes.

Mussels ripened in the above can be used for the mussel obtained by adding 300 parts by weight of purified water with respect to 100 parts by weight of mussels and boiled at 95 ℃ for 30 minutes.

In the above seaweed may be used for 1 to 24 hours by soaking seaweed in purified water of 5 to 10 times the weight of seaweed and cut to 4-6cm.

In the above seaweed is soaked in purified water of 8 times the weight of the wakame seaweed weight and soaked for 6 hours may be used to cut 5 ± 0.5cm.

The wine may use any one or more selected from red wine, white wine.

Mussel stock in the above can be used to obtain mussels boiled in purified water after adding a predetermined additive.

As an example of the mussel stock above, 100 to 500 parts by weight of purified water, 5 to 20 parts by weight of leek, 5 to 20 parts by weight of parsley, 5 to 20 parts by weight of garlic, 5 to 10 parts by weight of garlic, 5 to 10 parts of onions, and seven vinegar ( Ae 面 草, Suaeda japonica) 10 to 50 parts by weight, 1 to 5 parts by weight of sake added and boiled for 10 to 40 minutes at 90 to 100 ℃ can be used.

As an example of the mussel stock, 300 parts by weight of purified water, 10 parts by weight of green onion, 10 parts by weight of parsley, 10 parts by weight of garlic, 7 parts by weight of onions, 10 parts by weight of onions, 25 parts by weight of chinensis vinegar, Suaeda japonica , After adding 3 parts by weight of sake and boiled for 30 minutes at 90 ℃ can be used to cool to 25 ± 5 ℃.

The milled chili pepper may be obtained by grinding the chili pepper (chili peppers) to a particle size of 0.1 ~ 1mm.

Chili pepper pulverized in the above can be used to obtain a chili pepper to the particle size is 0.5 ± 0.1mm.

Pasta may be used in the pasta manufacturing in the past, as an example of such a pasta, pepperoni (Spaghetti), Linguine (Linguine), Fedelini (Capellini), Tagliatelle, Any one selected from Lasagna, Rigatoni, Penne, Rotelle, Fuzzy, Macaroni, and Parfalle can be used.

As an example of the pasta, the pepperonichin noodles are boiled in water at a temperature of 90 to 100 ° C. for 3 to 4 minutes, and then the edible fats and oils mentioned above as oil are applied 5 to 20% by weight and 5 to 15 percent by weight. After aging for 24 to 48 hours at ℃ ℃ to fry for 5 to 10 seconds (second) and then rinse the surface fried in water of 90 ~ 100 ℃ temperature can be used.

The present invention further comprises the step of further adding a functional ingredient in the manufacture of seaweed pasta comprising seaweed.

The present invention further comprises the step of further adding to the functional ingredients during the preparation of wakame pasta including wakame (Kimja, Rosa laevigata Michaux) extract.

The functional ingredient in the above may be further added in the second step 5 to 10 parts by weight of the extract of Golden Primrose (rosa evigata Michaux) with respect to 100 parts by weight of pasta.

In the extract, the gold Primrose extract was washed with water to remove the foreign substances in the ethanol (50 to 95% by volume) ethanol (3 to 10 times the weight of the weight of the gingko) and extracted for 1-5 hours at 50-80 ℃. It may be used to remove the ethanol by heating at 90-100 ℃ for 5-10 minutes.

In the above method, the extract was washed with water and removed the debris after washing it in 50 to 95% by volume of ethanol (ethanol) at a concentration of 3 to 10 times the weight of the golden primrose and filtered for 1 to 5 hours at 50 to 80 ℃. The primary extract may be concentrated to 10 to 50% of the volume of the primary extract, and then the concentrate may be heated at 90 to 100 ° C. for 5 to 10 minutes to remove ethanol.

The present invention includes a seaweed pasta comprising a seaweed prepared by the method for producing seaweed pasta containing the above-mentioned seaweed.

The seaweed pasta comprising the seaweed of the present invention and the method for producing the same was carried out under various conditions, in order to achieve the object of the present invention to provide a seaweed pasta containing the seaweed and the manufacturing method thereof under the above-mentioned conditions. desirable.

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

≪ Example 1 >

Add 5 parts by weight of olive oil to 100 parts by weight of pasta added in the third step to be described later in the pan, then 2 parts by weight of garlic slices, 2 parts by weight of garlic powder, 3 parts by weight of chopped onion, 20 parts by weight of lobster, and cooked mussels. 25 parts by weight, 15 parts by weight of seaweed was added and roasted at 90 ° C. for 15 minutes, followed by flaming with wine.

10 parts by weight of mussel stock, 1 part by weight of chopped chilli pepper and 1 part by weight of ground chili pepper were added to a pan to 100 parts by weight of the pasta added in the third step to be described later, and boiled at 90 ° C. for 10 minutes.

Boiled pasta was added to the pan, and 0.5 parts by weight of salt and 0.3 parts by weight of pepper were added to 100 parts by weight of pasta to prepare a seaweed pasta containing seaweed, and the prepared seaweed pasta was put on a plate in FIG. Indicated.

Garlic slice in the above was used to cut garlic sliced to a thickness of 5mm size.

Garlic powder in the above was used to pulverized garlic to a particle size of 0.5 ± 0.1mm.

As the mussels ripened above, 300 parts by weight of purified water was added to 100 parts by weight of mussels and boiled at 95 ° C. for 30 minutes to use mussels.

In the above seaweed was used for 6 hours by soaking seaweed in 8 times the weight of seaweed compared to the weight of seaweed and cut to 5 ± 0.5cm.

The mussel stock is 300 parts by weight of purified water, 10 parts by weight of green onions, 10 parts by weight of parsley, 10 parts by weight of garlic, 10 parts by weight of onions, 25 parts by weight of seven vinegar, Suaeda japonica, sake 3 parts by weight was added and boiled at 90 ° C. for 30 minutes, and then cooled to 25 ± 5 ° C. was used.

The chili pepper pulverized in the above was obtained by grinding the chili pepper to a particle size of 0.5 ± 0.1mm.

<Example 2>

Add 5 parts by weight of olive oil to 100 parts by weight of pasta added in the third step to be described later in the pan, then 2 parts by weight of garlic slices, 2 parts by weight of garlic powder, 3 parts by weight of chopped onion, 20 parts by weight of lobster, and cooked mussels. 25 parts by weight, 15 parts by weight of seaweed was added and roasted at 90 ° C. for 15 minutes, followed by flaming with wine.

10 parts by weight of mussel stock, 1 part by weight of chopped chilli pepper, 1 part by weight of crushed chili pepper, and golden primrose (Rosa laevigata Michaux) with respect to 100 parts by weight of pasta added in the third step to be described later after the Hulambe 5 parts by weight of the extract was placed in a pan and boiled at 90 ℃ for 10 minutes.

Boiled pasta was added to the pan, and 0.5 parts by weight of salt and 0.3 parts by weight of pepper were added to 100 parts by weight of pasta to prepare a seaweed pasta including seaweed.

Garlic slice in the above was used to cut garlic sliced to a thickness of 5mm size.

Garlic powder in the above was used to pulverized garlic to a particle size of 0.5 ± 0.1mm.

As the mussels ripened above, 300 parts by weight of purified water was added to 100 parts by weight of mussels and boiled at 95 ° C. for 30 minutes to use mussels.

In the above seaweed was used for 6 hours by soaking seaweed in 8 times the weight of seaweed compared to the weight of seaweed and cut to 5 ± 0.5cm.

The mussel stock is 300 parts by weight of purified water, 10 parts by weight of green onions, 10 parts by weight of parsley, 10 parts by weight of garlic, 10 parts by weight of onions, 25 parts by weight of seven vinegar, Suaeda japonica, sake 3 parts by weight was added and boiled at 90 ° C. for 30 minutes, and then cooled to 25 ± 5 ° C. was used.

The chili pepper pulverized in the above was obtained by grinding the chili pepper to a particle size of 0.5 ± 0.1mm.

In the above method, the extract is washed with debris after washing the water in the ethanol (80% by volume) ethanol (5% by weight) 5 times the weight of the Golden Primrose and extracted at 70 ℃ for 3 hours and then heated the extract at 95 ℃ for 10 minutes To remove ethanol was used.

Test Example 1 Sensory Test

Pasta (trade name: Pulmuone raw meat sauce spaghetti, manufacturer: Pulmuone, country of origin: Korea) is a commercially available seaweed pasta containing the seaweed prepared in Examples 1 and 2 as an experimental group. As a control group was subjected to sensory tests such as taste, aroma, overall preference for the experimental group and the control group and summarized in Table 1 below.

The sensory test was carried out on a five-point scale with 25 panelists (12 males and 13 females) with more than 3 years of sensory testing experience in the food field.

Sensory Test Results of Experimental and Control Groups Item flavor incense Overall likelihood Example 1 4.5 4.1 4.3 Example 2 4.5 4.1 4.2 Control group 4.0 3.8 3.9

* In Table 1, the functional level of each of the seaweed pasta prepared in Example 1 and Example 2, the control group, the sum of all the panel scores divided by the number of panels rounded to two decimal places, the higher the value It means that the functionality is excellent.

As shown in the results of Table 1, the seaweed pasta containing the seaweed of the present invention was found to be superior in functionality compared to pasta products sold in the market.

Test Example 2 Measurement of Nutritional Components

Seaweed pasta containing seaweed prepared in Example 1 was used as an experimental group, and a commercial group and a control group were prepared using commercially available pasta (brand name: Bonggol Pasta, manufacturer: Isla Nara, country of manufacture: Korea) as a control group. For nutrients such as vitamin A, vitamin C, vitamin D, taurine, protein, saturated fat, calories, and measured and summarized in Table 2 below.

The nutritional component of the experimental group and the control group was measured by requesting the food analysis laboratory of Suwon Women's University.

Nutritional Components in Experimental and Control Groups Nutrition Facts Example 1 Control group Vitamin A (μg RE / 100g) 29.32 17.91 Vitamin C (mg / 100g) Not detected Not detected Vitamin D (mg / 100g) Not detected Not detected Taurine (mg / 100g) 73.50 53.88 Protein (g / 100g) 4.05 3.90 Saturated Fat (g / 100g) 0.30 2.27 Calories (kcal / 100g) 71.79 143.37

Seaweed pasta containing the seaweed prepared in Example 1 of the present invention, as shown in the results of Table 2, has a higher content of vitamin A, taurine, protein, etc., less saturated fat and calories than pasta sold in the market Low nutritional effect was found to be excellent.

<Example 3>

Seaweed pasta including seaweed was prepared using the same method as in Example 2, except that 7.5 parts by weight of golden primrose extract was used.

<Example 4>

Seaweed pasta including seaweed was prepared using the same method as in Example 2, except that 10 parts by weight of golden primrose extract was used.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art without departing from the spirit and scope of the invention as defined by the following claims. It will be understood that the invention may be modified and varied without departing from the scope of the invention.

Seaweed pasta comprising the wakame prepared by the present invention can take the excellent nutrients contained in the seaweed can provide a seaweed pasta not only excellent in functionality but also excellent in functionality.

Seaweed pasta comprising the seaweed of the present invention contains mussels in addition to seaweed, so that the nutrients contained in the mussels can be easily ingested to provide a seaweed pasta excellent in functionality and / or functionality.

On the other hand, the seaweed pasta containing the seaweed of the present invention can provide a seaweed pasta excellent in functionality compared to the conventional pasta that may include a turkey herb and / or golden primrose as a functional ingredient can contribute to the development of pasta-related food industry There is a possibility.

Claims (5)

Add oil to the pan, and then add 0.5 to 3 parts by weight of garlic slices, 0.5 to 3 parts by weight of garlic powder, 0.5 to 5 parts by weight of chopped onion, and 5 to 30 shrimp based on 100 parts by weight of pasta added in the third step described later. 1 part by weight, 5-30 parts by weight of mature mussels, 5-30 parts by weight of seaweed, roasted at 80-100 ° C. for 5-30 minutes, and then flammed with wine;
5 to 10 parts by weight of mussel stock, 0.1 to 3 parts by weight of minced Cheongyang pepper, and 0.1 to 3 parts by weight of crushed chili pepper are placed in a pan 80 to 100 parts by weight of 100 parts by weight of the pasta added in the third step to be described later. A second step of boiling at 5 ° C. for 30 minutes;
Adding a boiled pasta to the pan and adding 0.1 to 3 parts by weight of salt and 0.1 to 3 parts by weight of pepper to 100 parts by weight of the pasta to adjust the seasoning of the seaweed pasta comprising seaweed, characterized in that it comprises a; Manufacturing method. delete The method of claim 1,
Seaweed is soaked in purified water 5 to 10 times the weight of seaweed and soaked for 1 to 24 hours and cut into 4-6 cm;
Mussel stock is 100 to 500 parts by weight of purified water, 5 to 20 parts by weight of leek, 5 to 20 parts by weight of parsley, 5 to 20 parts by weight of garlic, 5 to 10 parts by weight of garlic, 5 to 10 parts by weight of onion, Suaeda japonica) A method of preparing seaweed pasta comprising seaweed, characterized in that obtained by adding 10 to 50 parts by weight, 1 to 5 parts by weight of sake and boiled at 90 to 100 ℃ for 10 to 40 minutes. The method of claim 1,
Pasta is a pepperoni, spaghetti, linguine, pedelini, capellini, tagliatelle, lasagna, rigatoni, penne, lotel Method for producing seaweed pasta comprising seaweed, characterized in that any one selected from Rotelle, Fujilli, macaroni, Parfalle (Farfalle). Seaweed pasta comprising seaweed prepared by the method of any one of claims 1, 3 and 4.

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