KR101759282B1 - manufacturing method of agar extracted sea string - Google Patents
manufacturing method of agar extracted sea string Download PDFInfo
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- KR101759282B1 KR101759282B1 KR1020150138211A KR20150138211A KR101759282B1 KR 101759282 B1 KR101759282 B1 KR 101759282B1 KR 1020150138211 A KR1020150138211 A KR 1020150138211A KR 20150138211 A KR20150138211 A KR 20150138211A KR 101759282 B1 KR101759282 B1 KR 101759282B1
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Edible Seaweed (AREA)
Abstract
The present invention relates to a method for producing an agar from a cod, and more particularly, to a method for efficiently producing an agar having a high gel strength from a raw material of a croaker using an alkali immersion and a microwave dehydration process.
The method for producing agar from a cucumber using the alkali immersion and microwave dehydration process of the present invention comprises an alkali immersion step of immersing a cicada in an alkali solution, an extraction step of extracting a cicadas extract by applying heat to an alkali solution immersed in a cicada, A microwave dehydrating step of defrosting and dehydrating the gel by freezing the gel after freezing the gel, and a drying step of washing and drying the dehydrated gel in the microwave dehydrating step.
Description
The present invention relates to a method for producing an agar from a cod, and more particularly, to a method for efficiently producing an agar having a high gel strength from a raw material of a croaker using an alkali immersion and a microwave dehydration process.
Seaweeds are biomass, which is a future food resource. Algae production in the world is 23,776,449 tons, of which domestic production is 1,022,326 tons, accounting for 4.3% of world production.
The production of red algae as a raw material of agar reaches 3,600 tons, but most of agar is a main raw material of Japan. 400 tons of red algae are exported overseas and re-imported into refined and high value added products. Therefore, the technology to manufacture high value - added agar from low - cost red algae is very urgent and timely.
Agar is a high value added material used in various industrial fields such as foods, medicinal products, experimental materials, and cosmetics, widely used as dried seaweed product by freezing the coagulated product of hot water extract, using seaweeds of mugwort. Agar is a mucopolysaccharide complex polysaccharide contained in red algae, consisting of 70% and 30% of agarose and agaropectin, respectively. Agarose is a neutral polysaccharide composed of an alpha (alpha) -D-galactose residue and an anhydro-L-galactose residue, which are repeatedly linear.
Red algae are classified as industrially important algae producing agarose and agarose, but they are highly taxonomically problematic in terms of environmental variation in identification of species. According to domestic research results, there is a large difference in the content of cod according to the region and season. In particular, the gel strength and yield of agar changes with season, and the carbohydrate content is also significant.
If we divide the application method of the cod in five ways, the first is to produce agar. Since the production of agar using a cucumber is weaker in gel strength and lower in yield than that of the mugwort, the research on the production of agar using an alkali treatment method is underway. The second is the study that produces agarose. Agarose production using agar is a high value-added product conversion. Especially, this research has been carried out overseas and many agriculture products have been imported from abroad, and agarose is imported through production. The third is the development of an adsorbent that uses agar pulp to produce agar. The pulp is dried through washing process and carbonized by using a carbonizing device to produce activated carbon to develop an adsorbent. Fourth is the preparation of monosaccharides through the saccharification process. We are developing materials by manufacturing polysaccharides into monosaccharides through saccharification using enzymes. The fifth is ethanol production. Studies on the use of biofuels by producing ethanol through hydrolysis and fermentation processes are actively underway. Based on this point of view, research on the raw materials of the crocus has been actively carried out. In 2015, it will be expected to increase the income of fishermen by increasing the production volume steadily through the success of large-scale cultivation of codfish in Jeonnam marine fisheries science institute. In 2014, the production of codfish in Jeonnam area is 14 tons, accounting for 88% of the national production. 15 species of domestic cod are produced in Jeonnam. Wando in Jeonnam, and Jangheung and Goheung coast are main production areas.
Korean Patent Laid-Open Publication No. 10-2013-0086529 discloses an agar obtained by freezing and thawing an agar solution, recovering the precipitate obtained by centrifugal separation, performing dehydration treatment, followed by drying with air drying, followed by pulverization.
Also, Korean Patent No. 10-0759525 discloses a method for cleaning a bean curd refuse, A digesting step of extracting an agar-containing liquid containing agar by heating the agar with the steam in water; A filtration step of filtering the extracted wormy liquid from the ground waste residue; Wherein the depth of the wick solution injected into the molding container is determined by subtracting the length corresponding to 30% of the wick solution depth from the depth of the wick solution, Is set to be equal to the length of the solidifying step; A vertical cutting step of disposing a woolen mug that has solidified in the solidifying step on a cutting net and vertically pressing and cutting to form an agar before completion; Freezing, melting and dehydrating the agar before completion; And a drying step of drying the agar before completion of the agar processing.
Thus, in the past, a dehydration process for removing moisture in the gel by repeating freezing and thawing after solidifying the agar-containing liquid has been underway.
However, such a dehydration process has a problem in that the process becomes complicated and the production time becomes long.
Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for efficiently producing an agar having a high gel strength from a raw material of a croaker using alkali immersion and microwave- .
In order to accomplish the above object, the present invention provides a method of producing agar from a codfish using an alkali immersion and a microwave dehydration process, the method comprising: an alkali immersion step of immersing a codfish in an alkali solution; An extracting step of extracting the extract of cucumber by applying heat to the alkali solution immersed in the cucurbit; A gel-forming step of forming a gel from the extract of the cucumber; A microwave dehydrating step of freezing and immersing the gel in a microwave oven; And drying the dehydrated gel in the microwave dehydrating step, followed by drying.
And the gel-forming step comprises the steps of: a) filtering the extract of cicadas to obtain a filtrate; b) neutralizing the filtrate by neutralizing the filtrate with an acid; c) To form a gel.
The alkali immersion step is performed while stirring the alkali solution for 30 to 60 minutes.
Wherein the alkali solution is at least one selected from the group consisting of a sodium hydroxide solution, a calcium hydroxide solution, a potassium hydroxide solution, a sodium carbonate solution and a sodium hydrogencarbonate solution.
In the extraction step, the alkali solution is heated to 100 to 130 DEG C and extracted for 30 to 120 minutes.
The microwave dehydration step is characterized in that the gel is frozen at -20 DEG C for 12 hours and the microwave is applied for 30 to 60 minutes.
And the acid in the neutralization step is 1 to 10 N sulfuric acid solution.
The cocoon of the alkaline immersion step is dried by a pretreatment step of washing with flowing water and drying while irradiating ultraviolet rays.
INDUSTRIAL APPLICABILITY As described above, the present invention can efficiently produce an agar having a high gel strength from a raw material of a cucumber using alkali immersion and a microwave dehydration process.
In particular, the microwave dehydration process minimizes the area of the agar production plant and solves the problems of daytime running, which can reduce the operating cost and has the advantage of being free from the weather.
In addition, the production of agar using the cod is effective in increasing the sales of the enterprise, increasing the income of the fishing village farm household and activating the regional economy, and accumulating the technology for the biomaterial development research and the food industry.
FIG. 1 is a photograph showing steps from an alkali immersion step to a drying step according to an embodiment of the present invention,
FIG. 2 shows the results of comparing the gelation degree and turbidity of different agar prepared according to the concentration of the alkali solution and the extraction time,
FIG. 3 shows the gel state of agar and commercial agar prepared according to an embodiment of the present invention,
4 is a block diagram showing an embodiment of the present invention and a method of manufacturing agar according to a conventional technique.
Hereinafter, a method for manufacturing agar from a codfish using alkali immersion and microwave dehydration according to a preferred embodiment of the present invention will be described in detail.
An agar manufacturing method according to an embodiment of the present invention includes an alkali immersion step of immersing a cicada in an alkali solution, an extraction step of extracting a cicadas extract by applying heat to the alkali solution immersed in the cicadas, the step of forming a gel from a cicada extract A microwave dehydrating step of freezing and dehydrating the gel by freezing the gel, and a drying step of washing and drying the dehydrated gel in the microwave dehydrating step. Each step will be examined in detail.
1. Alkali immersion step
A pretreatment step may be performed to pretreat the prepared cod before the alkali soak step.
The cod that can be used in the present invention is a red alga belonging to the cicada. Red algae of this group (Gracilariaceae) include, but are not limited to, each group of crocodiles, crocodiles, crocodiles, crocodiles and leaf clippings.
The crocus uses dried ones. For the pretreatment of the cod, the dried cod is first boiled in boiling water for about 5 to 10 seconds, cooled in cold water, washed with flowing water 2 to 5 times to remove salt and foreign matter, and dried. It can be dried in a drying oven at 40 ° C for 24 hours by a drying method. In addition, it is possible to dry the cocoons while decolorizing the cocoons by irradiating strong ultraviolet rays with another drying method.
The pretreated cicadas are immersed in an alkali solution to carry out the alkali immersion step.
In the case of cucumber, gelation does not occur when treated with water alone. Generally, the crocus produces low quality agar due to high sulfuric acid groups. However, by converting the L-galactose-6-sulfate (sulphate) into 3,6-anhydro-L-galactose through the alkali treatment of the cod, the gel property of the agar can be enhanced.
As the alkali solution, at least one selected from a sodium hydroxide solution, a calcium hydroxide solution, a potassium hydroxide solution, a sodium carbonate solution and a sodium hydrogencarbonate solution may be used. Preferably, it is a sodium hydroxide solution, a calcium hydroxide solution or a potassium hydroxide solution, particularly preferably a sodium hydroxide solution.
The concentration of the alkali solution is preferably 1 to 10% (w / w). And the weight ratio of the cocoon to the alkali solution may be 1:25 to 40.
It is preferable to carry out the operation while putting a cicada in an Erlenmeyer flask containing an alkali solution and stirring through a stirrer. For example, the alkali immersion step may be performed while stirring at 100 to 150 rpm for 30 to 60 minutes. If the immersion time is short, extraction efficiency may be lowered if sufficient gelation does not occur. The temperature of the alkali solution at the time of stirring is preferably 20 to 22 占 폚.
The above-described alkali-immersion step shortens the extraction time if high-quality agar production is possible.
2. Extraction step
Next, heat is applied to the alkali solution immersed in the cucumber to extract the cucumber extract.
Extraction can be carried out in an autoclave. The alkali solution immersed in the cicadas is put into the autoclave and then extracted with heat. The extraction time is preferably 30 to 120 minutes. If the extraction time is short, the effective ingredient may not be extracted sufficiently, and if the extraction time is too long, the production efficiency may be affected. The temperature at the time of extraction is 100 to 130 캜, more preferably 110 to 121 캜.
3. Gel formation step
Next, the gel is formed from the extract of the cucumber extracted from the autoclave.
An example of the gel step is a filtration step in which a filtrate is obtained by filtering the extract of a cicada, a neutralization treatment step in which an acid is added to the filtrate to neutralize the filtrate, and a coagulation step in which the neutralized filtrate is coagulated to form a gel .
In the filtration step, the extract of cicada is filtered to obtain a filtrate. The filtrate separates residues such as debris from the solution that forms the gel from the extract of the cucumber. A filter press or a centrifugal separator can be used as a filtration method. After filtration, the filtrate from which the residue is removed can be obtained.
The obtained filtrate is neutralized by adding acid. As the acid, a sulfuric acid solution or a hydrochloric acid solution may be used. For example, a sulfuric acid solution of 1 to 10 N can be used.
Acid is added and the neutralized filtrate is solidified to form a gel. For this purpose, the filtrate can be allowed to solidify at room temperature (20 to 25 ° C).
4. Microwave dehydration step
Next, a microwave dehydration step is performed to remove moisture contained in the gel.
For example, the gel is frozen at -20 占 폚 for 12 hours and the microwave is thawed for 30 to 60 minutes. During the thawing process, water contained in the gel is eluted and water is removed. The thawing process using microwaves can be significantly shortened in thawing time as compared with the conventional method, and thus is effective for producing agar. In the case of microwave dryers, it is possible to control the temperature from 40 to 150 ° C and has a sterilizing function, which is stable for food production.
Generally, freezing and thawing of agar uses natural freezing, natural defrosting, and sun drying in outdoors in winter. In the case of Miryang agar, it has a production plant and a drying plant with a size of 50,000 square meters in the inner part of the mountain. This agar can produce high quality agar, but it has various problems such as operating cost of production factory, area of production factory, daytime running, labor cost. However, the present invention can reduce the operating cost by minimizing the area of the existing production plant and solving the problems of the daytime running by applying the microwave dehydration process, and it is not affected by the weather.
5. Drying stage
Next, the dehydrated gel is washed and dried in the microwave dehydration step. For example, it may be washed with water and then dried in a drying oven at 60 ° C for 12 hours.
It is needless to say that the dried agar can be pulverized into a powder form.
The process from the alkali-soaking step to the drying step is shown in FIG. 1 as a step by step.
Hereinafter, the present invention will be described by the following examples. However, the following examples are illustrative of the present invention, and the contents of the present invention are not limited by the following examples.
(Example)
Gracilaria verrucosa was collected from Wando, Jeonnam Province and dried. The cooked rice was boiled in boiling water for about 7 seconds, cooled in cold water, washed three times in running water, put into a drying oven, and dried at 40 ° C for 24 hours.
The pretreated syringes were put into a Erlenmeyer flask at a weight ratio of 1:35 to a sodium hydroxide solution having a concentration of 1 to 10% (w / w), and then immersed in the flask with stirring at 130 rpm for 40 minutes. The temperature of the alkali solution upon immersion was 22 占 폚. After soaking, the mixture was put into an autoclave and then extracted at 121 DEG C for 30 to 120 minutes. The extracted extract was filtered to obtain a filtrate. After neutralization with a 5N sulfuric acid solution, the extract was allowed to stand at room temperature (25 ° C) and solidify to form a gel. Then, the gel was frozen at -20 ° C for 12 hours, and then put into a microwave for domestic use. Then, the microwave was applied for 40 minutes using the thawing function, and the frozen gel was thawed to remove moisture. Next, the dehydrated gel was washed with water, dried in a drying oven at 60 DEG C for 12 hours, and pulverized to prepare a powdered agar.
<Component analysis>
The general components and minerals contents of pretreated cicadas were analyzed. Powder obtained by milling pretreated corn was used as a sample for component analysis.
1. General composition test method
1) Water content
Moisture was measured by the atmospheric pressure heat drying method. 5 g of the sample was weighed, placed in a weighing bottle, dried in a dry oven at 105 ° C. for about 3 hours, and then cooled in a desiccator for about 15 minutes, and the moisture content was measured by the following method.
Water content (%) = {(W 1 -W 2 ) / (W 1 -W 0 )} × 100
(W 0 : constant weight of the weighing bottle, W 1 : weight of the weighing bottle containing the sample before drying, and W 2 : weight of the weighing bottle containing the dried sample)
2) Ash content
The ash was measured using the dry painting method. About 5 g of the sample was weighed in a painting container, the lid was opened halfway and put in an electric furnace. The temperature was set at 5 캜 for 1 minute and maintained at 550 캜 for 5 hours to make the ash white or gray, And the weight was measured as follows when the temperature reached room temperature.
Ashes (%) = [(W 1 -W 0 ) / S]
(W 0 : container in constant weight (g), W 1 : weight of container and ash after painting (g), S: weight of sample (g)
3) Fat content
Fat content was measured by Soxhlet extraction method. 5 g of the sample was weighed and placed in a cylindrical filter paper. The upper portion was covered with a cotton wool pad, dried in a dry oven at 100 ° C. for 3 hours, and then cooled in a desiccator for about 10 minutes. The organic solvent was hexane. After the extraction, the solvent was evaporated using a rotary evaporator and the weight of the flask was measured.
(W 0 : Weight (g) of the flask before crude fat extraction, W 1 : Weight (g) of the flask after crude fat extraction, S:
4) Crude protein content
The crude protein was quantitatively determined using an elemental analyzer (Thermo Quest, Flash 2000) and multiplied by a nitrogen factor of 6.25 to produce crude protein.
5) Carbohydrate content
The total carbohydrate content was calculated by subtracting moisture, ash, fat and crude protein.
The results of the general composition analysis are shown in Table 1 below.
3. Mineral content
Analysis of the minerals was performed by an inductively coupled plasma mass spectrometer (ICP-MS, Nexion, 300X, PerkinElmer Co., U.S.). A total of 12 inorganic minerals were analyzed. The results of the analysis are shown in Table 2 below.
<Physical and Chemical Properties of Gel>
1) Strength measurement
The powdered agar prepared in the above example was suspended in distilled water to a concentration of 1.5% (w / w), and the solution was then dissolved in an autoclave at 121 ° C for 20 minutes. The solution was poured into a cylindrical pail (diameter 6 cm,
2) Gelling temperature and melting point measurement
As for the gelation temperature, 5 mL of the solution prepared with the gel at a concentration of 1.5%, as in the above gel strength measurement, is dispensed into a test tube having an outer diameter of 1.8 cm, and the surface of the sample is fixed by slightly raising or lowering the temperature in a water bath The temperature when not moving was measured three times and expressed as an average value. In the case of melting point measurement, 5 mL of a 1.5% solution was dispensed into a screw test tube with an outer diameter of 2.5 cm, allowed to stand at room temperature for 24 hours, turned in a dry oven, heated, and the temperature at which the sample gel was dropped was measured three times, .
3) Measurement of sulfuric acid group
Sulfate concentration was analyzed by Jackson and Mccandles method. 40 mg of the powdery gel prepared in the above Example was hydrolyzed with 6 mL of 0.5 M HCl at 100 to 110 ° C for 12 hours and then cooled. The solution was filtered using Watman filter paper. To 0.2 mL of the filtered solution, add 3.8 mL of 3% trichloroacetic acid and 3 mL of BaCl 2 -galatin reagent (2 g of gelatin in 400 mL of distilled water, dissolve, leave overnight at 4 ° C, dissolve 2 g of BaCl 2, And then mixed vigorously using a voltexer. Absorbance was measured at 360 nm using a UV-Visible spectrophotometer. Calibration curves were calculated using K 2 SO 4 .
Table 3 shows the gel strength, gelation temperature, melting point, sulfate group content and yield of the agar prepared according to the concentration of the alkali solution and the extraction time. In Table 3, '0% NaOH' means an agar sample extracted by immersion in distilled water instead of sodium hydroxide solution.
(g / cm 2 )
(° C)
(° C)
conc.
(% w / w)
30min
60min
90min
120min
Referring to the results in Table 3, the agar extracted by immersion in 1% and 3% sodium hydroxide solution showed a much higher yield and gel strength than the agar extracted by immersion in distilled water instead of sodium hydroxide solution.
4) Comparison of gelation and turbidity
The results are shown in Fig. 2 to compare the gelation degree and turbidity of the agar prepared according to the concentration of the alkaline solution and the extraction time.
Referring to FIG. 2, when extraction was carried out at 121 ° C, it was confirmed that the extract was not solidified at a concentration of 5% and 10% NaOH and precipitated in a lump state. The precipitation in bulk at 5% and 10% NaOH concentration is considered to be the result of acid concentration during neutralization. Although not shown in FIG. 1, when extracted at 60, 80, and 100 ° C., the gel was not cured with only a viscosity.
6) Comparison with commercial agar (bacto-agar)
The suspension was immersed in a 3% sodium hydroxide solution and extracted from the autoclave for 90 minutes. The suspension was suspended in distilled water to a concentration of 1.5% (w / w) and the solution was incubated in an autoclave at 121 ° C for 20 minutes. Lt; 0 > C for 2 hours to make a gelatinous agar.
Commercial agar was also made into gel form by the same method and then the shape of the gel was compared. The comparison results are shown in Fig.
Referring to FIG. 3, there was no difference in the degree of gelation between the agar and commercial agar prepared in this experiment, and it was confirmed that the quality of agar prepared according to the present invention was excellent.
While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, and that various modifications and equivalent embodiments may be made by those skilled in the art. Accordingly, the true scope of protection of the present invention should be determined only by the appended claims.
Claims (8)
An alkali immersion step of immersing the pretreated in the pretreatment step in a sodium hydroxide solution having a concentration of 1 to 3% as an alkali solution;
An extracting step of extracting the extract of cucumber by applying heat to the alkali solution immersed in the cucurbit;
A gel-forming step of forming a gel from the extract of the cucumber;
A microwave dehydrating step of freezing and immersing the gel in a microwave oven;
And drying the dehydrated gel in the microwave dewatering step, followed by drying,
The alkali immersion step is performed while stirring the alkali solution for 30 to 60 minutes,
Wherein the extracting step comprises heating the alkali solution to 100 to 130 캜 for 30 to 120 minutes,
The gel-forming step comprises the steps of: a) filtering the cicadas extract to obtain a filtrate; b) neutralizing the filtrate with an acid to neutralize the filtrate; and c) coagulating the neutralized filtrate And a solidifying step of forming a gel,
Wherein the microwave dehydrating step comprises freezing the gel at -20 占 폚 for 12 hours and applying microwave for 30 to 60 minutes.
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