KR101331501B1 - Preparation of seaweed noodle - Google Patents

Abstract

The present invention relates to a method for producing seaweed processed noodles, and more particularly, to a method for producing seaweed processed noodles, which can easily process seaweed foods such as seaweed, kelp, and the like, It is possible to increase the amount of wastewater to be treated, and it is possible to solve the burden of the wastewater treatment cost because the wastewater does not occur because it uses natural dried seaweed and only dried kelp. Further, it can contribute to cost reduction of the product, And to contribute to the revitalization of the harvesting industry.

Description

{PREPARATION OF SEAWEED NOODLE}

The present invention relates to a method for producing seaweed processed noodles, and more particularly, to a method for manufacturing seaweed processed noodles, and more particularly, to a method for producing noodles having a high content of seaweed and sea tangle in seaweeds, And to contribute to the activation of seaweed harvesting industry while at the same time promoting health improvement.

Seaweed has been widely used for food, feed, fertilizer and seaweed raw materials for many years. It has abundant resources because of its variety, and its production has also increased due to the development of artificial aquaculture methods. In recent years, the amount of consumption has been increasing as it has been recognized as a health food that meets modern people's diet. There is a lot of movement to secure food resources from the sea. Vitamins contain large amounts of B, C and niacin , And the minerals in seaweeds are especially rich in brown algae, and seaweed, kelp, and tortoise are good sources of minerals. Algae also contain various functional ingredients such as taurine, polyunsaturated fatty acids, alginic acid, fucoidan, laminaran, and dietary fiber, which may exhibit physiological activity when high animals are ingested in addition to vitamins and minerals.

Although the abundance of vitamins, minerals and physiologically active substances are abundant in this way, seaweeds are not able to efficiently utilize resources because of their very low distribution in biological state, It is true.

In particular, the seaweeds grow on the rocks in the vicinity of low tide in the vicinity of low tide, and the body is dark brown and prosperous in spring and early summer. The seaweeds are lobed with distinct roots, It is a plant. Because it grows in the whole coast of Korea, it has been favored from early on, and has a deep connection with our life. It has already been exported to China since the Goryeo Dynasty, and has been widely used as a processed product due to the development of aquaculture technology

In addition, the seaweed is generally known as a high-calcium food having a calcium content of about 920 mg per 100 g of dried seaweed, and is a component of thyroid hormone, and has a high content of iodine that controls heart and blood vessel activity, It is also useful for neutralization of acidic foods because it has properties, and it is popular as a functional food rich in vitamins and minerals.

The seaweed contains special ingredients such as alginic acid, lamiarin, fucoidan and fucosterol. Alginic acid has the effect of preventing digestive action and constipation, Argin is useful for the treatment of hypertension. Fucoidan is known to protect against invasion of Vibrio gland and to exterminate stomach cancer cells. Fucosterol is known to have anticancer activity, and is already familiar with over-consumption of instant foods and animal proteins Chronic constipation, hypertension and is suffering from the modern people are drinking a very useful natural health food

In addition, it is difficult to find many processed foods made from seaweeds as 100% main raw materials because it has limitations in producing processed foods with only seaweeds, and it was also found in the reason that the preference of the people to seaweeds was low. However, recently, seaweeds are rich in minerals, and the health functional effect by various physiologically active substances has been revealed. As the consumption propensity of seaweeds gradually changed and the preference of the people has increased, the development of higher-order processed products using seaweeds has become active It is true

On the other hand, a variety of seaweed processed foods have been studied as effective components of the human body of these seaweeds have been discovered. However, as food processing methods based on seaweeds such as seaweed and kelp, in general, Paste, powder and the like, but it is supplemented to noodles, breads, snacks, soy sauce, rice flour, etc., and is not limited to auxiliary materials such as nutritional enhancer and quality improver. Therefore, There was a drawback that the yield of component utilization was extremely low

In order to solve such a problem, a seaweed is treated with a protease (Korean Patent Publication No. 3513, Jan. 17, 1994), and a seaweed paste is further supplemented with a raw material such as an old medicine powder or soybean protein powder (Korean Patent Publication No. 4183 , 1995.10.19) After heating at a temperature of 80 ° C or higher, the product was prepared by extrusion molding into a coagulation solution containing glacial acetic acid. However, since the viscosity of the sea mustard or kelp paste is low, excessive processing reagents, It was impossible to maintain the original taste, smell and color of algae, and the loss of active ingredients such as nutritional components was so great that the characteristics of the raw materials could not be saved.

Further, conventional products have a problem in that a small amount of seaweed is added to wheat flour, flour and starch to limit the functionality of seaweed to a low-level processed product.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a method for processing seaweed foods such as seaweed, sea tangle and the like with ease, And it is possible to solve the burden of the wastewater treatment cost by not using wastewater due to the use of only natural dried seaweed and dried kelp. Further, it can contribute to cost reduction of the product while facilitating mass production, The present invention provides a method for producing seaweed processed noodles which can contribute to the activation of industry.

As a specific means for achieving the above object, there are a cleaning step of washing the seaweed raw material such as seaweed and sea tangle in drinking water for 5 minutes and for 5 minutes;

Drying the washed seaweed by hot air drying for 5 to 8 hours in a hot air dryer at a temperature of 40 to 50 ° C;

A pulverizing step of cutting dried seaweeds to a size of 3 to 5 cm and mixing and crushing the cut seaweed fractions to a size of 3 to 5 mm;

Pulverized seaweed powder is mixed with 20 times its weight of water and 10% by weight of dibasic potassium phosphate of seaweed powder is stirred and dissolved at 85 캜 for 20 to 30 minutes to obtain a paste;

Homogenizing the algae paste by mixing 0.1 to 1 wt% of alginic acid per weight and homogenizing by rotating at a high speed for 10 to 20 minutes while cooling to 5 to 10 캜;

An extrusion molding step of extruding the seaweed paste into a noodle batter with a thickness of 3 mm and a length of 20 cm through an extruder;

A solidifying step of immersing the molded noodles in a coagulant; And

A sterilization treatment step in which the preserved water is packed with the solidified noodles and then sterilized.

As described above, the method of producing seaweed processed noodles according to the present invention is free from destruction of nutritional ingredients while allowing the seaweeds such as seaweed and kelp to be used as they are, while allowing the diets to be easily ingested by seaweeds. It is possible to obtain an effect that can be improved.

In addition, since the natural dried seaweed and the dried seaweed are used, the wastewater does not occur and the burden of the wastewater treatment cost can be solved and the environmental pollution can be prevented.

In addition, it is easy to mass-produce and contributes to the cost reduction of the product, and the increase in demand of seaweeds can increase income of fishermen due to activation of seaweed harvesting industry.

Brief Description of the Drawings Fig. 1 is a flow chart showing a process state of a method for producing seaweed processed noodles according to the present invention. Fig.

The terms and words used in the present specification and claims should not be construed as limited to ordinary or dictionary terms and the inventor may appropriately define the concept of the term in order to best describe its invention It should be construed as meaning and concept consistent with the technical idea of the present invention.

Therefore, the embodiments described in the present specification and the configurations shown in the drawings are merely the most preferred embodiments of the present invention, and not all of the technical ideas of the present invention are described. Therefore, It should be understood that various equivalents and modifications may be present.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a process state of a method for producing seaweed processed noodles according to the present invention.

1, the method of manufacturing seaweed processed noodles according to the present invention comprises a cleaning step S100, a drying step S200, a crushing step S300, a paste production step S400, a homogenization step S500, (S600), a solidification step (S700), and a sterilization treatment step (S800).

1) Cleaning step

The seaweed raw materials such as seaweed and sea tangle contain the foreign substance and salt of high salinity. It is washed for 5 minutes in the drinking water, and for about 5 minutes in the drinking water about 2 to 3 times the weight of the seaweed, It is possible to remove salt and foreign matter.

At this time, the seaweed and sea tangle, which are main raw materials of the seaweed, are preferably mixed at a ratio of 6: 4 based on 100% by weight.

2) Drying step

Washed and boiled seaweeds are put into a hot air dryer, hot air is applied at a temperature of 40 to 50 ° C, and hot air is dried for 5 to 8 hours to obtain fully dried seaweeds.

3) Grinding step

Dried seaweeds are finely cut to a size of 3 to 5 cm using a cutting machine to facilitate crushing. The dried seaweeds and kelp are mixed again and crushed into fine particles having a size of 3 to 5 mm at the same time And thus powdery seaweed powder can be obtained.

4) Paste manufacturing step

The pulverized seaweed powder was mixed with purified water corresponding to 20 times the weight of the seaweed powder and 10% by weight of potassium phosphate corresponding to 10% by weight of the seaweed powder in the agitator, and the mixture was stirred at 20 to 30 minutes And dissolving it to prepare a seaweed paste.

Here, the lemon juice or 1% by weight of onion juice corresponding to 1% by weight of the seaweed powder is further added to the purified water, and the strong koji of the kelp is slightly reduced by the lemon juice or onion juice You can.

5) Homogenization step

In order to improve the texture of the product, alginic acid is added to the seaweed paste in an amount of 0.1 to 1 wt% per weight of the alginic acid in the agitator, and the product is rotated at a high temperature for 10 to 20 minutes while being cooled to a temperature of 5 to 10 ° C to increase the viscoelasticity of the product. And the fragrance and coloring can be maintained while the loss of the active ingredient such as nutrients can be minimized.

6) Extrusion step

The homogenized paste is put into a piston compression extruder, the piston is operated, the pressure is applied to the extruded noodle to form the noodle drum, the molded noodle drum is formed into a thickness of 3 mm, and the length thereof is 20 cm Cutting and coagulating liquid.

7) Coagulation step

The noodles to be extruded are directly put into a coagulant and then immersed and solidified.

In this case, the coagulant is a mixture of 1% by weight of calcium chloride and 1% by weight of vinegar added to water and diluted. The coagulant is immersed in the coagulant for 3 to 45 minutes to solidify, It is natural coagulation at a temperature of 5 ~ 10 ℃ for 2 minutes.

8) Sterilization treatment step

Since the solidified noodles are not completely solidified through the solidification process, they are packed in preserved water for smooth preservation of the product.

At this time, salt water (Nacl) is used as the preservative water, and 80 to 100% by weight of the weighing weight is added, and the polyethylene and the retort pouch are packed in a unit of 500 g.

The packaged noodles can be subjected to a first heat treatment at a temperature of 90 to 95 캜 for 20 minutes and then a heat treatment at a temperature of 120 캜 for 10 minutes to completely sterilize the harmful microorganisms.

Thereafter, the packaged noodles produced are stored at a low temperature of about 0 to 5 ° C

Meanwhile, in the present invention, as shown in Table 1, the mixture ratio of wakame and kelp and the addition of lemon juice or onion juice and the addition of glutinous rice gourd were applied to the taste, flavor, color, texture, .

Particularly, the sensory test was carried out by applying a 5-point rating method to 20 housewife panel members who had a sense of rejection of the flavor and taste of seaweed raw materials (1: very bad, 2: bad, 3: : Very good), and the results are shown in Table 2 below.

division Seaweed Kelp Lemon juice / onion juice Example 1 6 4 ○ Example 2 6 4 × Example 3 4 6 ○ Example 4 4 6 ×

Item flavor incense Color Texture Likelihood Example 1 4.2 4.1 3.5 3.5 4.2 Example 2 3.9 3.8 3.5 3.5 3.9 Example 3 4.0 3.9 3.4 3.5 4.0 Example 4 3.8 3.6 3.4 3.5 3.8

As can be seen from the above test results, the processed noodles prepared according to the present invention have the highest score in the product group in which the mixture ratio of seaweed and sea tangle is 6: 4 and the lemon juice or onion juice is added On the contrary, it was found that the mixing ratio of seaweed and sea tangle was 4: 6, and the lowest score was obtained when the lemon juice or onion juice was not added.

S100: Cleaning step S200: Drying step
S300: Grinding step S400: Paste making step
S500: homogenization step S600: extrusion step
S700: Solidification step S800: Sterilization step

Claims (5)

A cleaning step of washing the seaweed raw material mixed with the seaweed and sea tangle in a ratio of 6: 4 on the basis of 100% by weight for 5 minutes to the drinking water and for 5 minutes;
Drying the washed seaweed by hot air drying for 5 to 8 hours in a hot air dryer at a temperature of 40 to 50 ° C;
A pulverizing step of cutting the dried seaweed to a size of 3 to 5 cm and mixing and pulverizing the cut seaweed fractions to a size of 3 to 5 mm;
The pulverized seaweed powder is mixed with 20 times its weight of water, 10% by weight of dicalcium phosphate of seaweed powder and 1% by weight of lemon juice or onion juice of seaweed powder at 85 ° C and 20-30 Stirring and dissolving the mixture for a minute to obtain a paste;
Homogenizing the algae paste by mixing 0.1 to 1 wt% of alginic acid per weight and homogenizing by rotating at a high speed for 10 to 20 minutes while cooling to 5 to 10 캜;
An extrusion molding step of extruding the homogenized seaweed paste into a noodle batter with a thickness of 3 mm and a length of 20 cm through an extruder;
The molded noodles were immersed in water for 3 to 45 minutes to solidify by adding 1% by weight of calcium chloride and 1% by weight of vinegar to the coagulant, diluted with water, and then solidified in purified water at a temperature of 5 to 10 ° C A natural solidification step in the solidification step; And
The noodles melted in salt water (Nacl) used as preserved water were added and packed at 80 to 100 wt% of the weighing weight and then subjected to a primary heat treatment at a temperature of 90 to 95 캜 for 20 minutes, And a sterilization treatment step of sterilization by heat treatment for 10 minutes. delete delete delete delete

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