KR102193697B1 - Preparation Method for Food with Seaweeds Powder - Google Patents

Abstract

The present invention relates to a method of manufacturing a food containing seaweed-derived useful ingredients, but with excellent organoleptic properties without a fishy texture peculiar to seaweed, and having excellent antioxidant properties, and more specifically, seaweed A method of manufacturing a powdered food product, comprising the step of mixing butter and seaweed powder and then creaming it to suppress the fishy smell of seaweed.

Description

Preparation Method for Food with Seaweeds Powder {Preparation Method for Food with Seaweeds Powder}

The present invention relates to a method for preparing a food containing seaweed-derived useful ingredients, which can be ingested with excellent organoleptic properties without a fishy texture peculiar to seaweed, and has excellent antioxidant properties.

As the overall standard of living improves and social interest in well-being increases, there is an increasing demand for functional foods with excellent sensory properties and excellent nutrition and quality. In line with this trend, high-value-added products are being developed for substitute meals or snacks that simply substitute rice, which are derived from natural products and are added with substances such as antioxidant activity, immune activity, and anti-inflammatory activity.

Not only does the sea have much larger organic matter production capacity than the land, the sea occupies about 70% of the earth's surface, and 80% of all living things on the planet live in the sea, so it is receiving a lot of attention as a resource report. In addition, marine pharmacology, one of the fields that is being actively researched recently, is attracting new attention as a research field that investigates substances constituting marine organisms, extracts useful components, and uses bioactive substances.

Among marine organisms, seaweed is one of the resources that has been used for a long time and has proven its safety. Representative examples include seaweed, green seaweed, thorny green seaweed, seaweed and kelp. Enteromorpha (Ulva) prolifera is similar to seaweed, but has a slender blue color like hair. It is commonly called Ecklonia, but unlike Ecklonia cava, a brown algae, it is a perennial algae belonging to the green algae. Seaweed is rich in inorganic ingredients and vitamins, and contains functional ingredients that exhibit various physiological activities such as taurine, polyunsaturated fatty acids, alginic acid, fucoidan, laminaran, and dietary fiber.

Seaweed is very weak in circulation in a living state, so processing is essential. However, in the case of broad-shaped leaves such as seaweed or kelp, they are salted or dried, and those that are thin like hair like seaweed, green, and thorny green are dried in a thin plate like paper.

The general consumption pattern of seaweed is that it is used as a side dish such as baking, seasoning, or boiling like a soup at home. However, soups, noodles, and sweets containing some seaweed have been reported due to the growing interest in well-being foods. Registered Patent No. 10-0437993 reports noodles including seaweed powder obtained by immersing, washing, and crushing seaweed, respectively, and Korean Patent Publication No. 10-2001-0104965 is made by mixing powdered powder and additives by drying seaweed. Disclosed is a method of manufacturing a functional food manufactured by heat treatment of a molded product. Seaweeds can improve the sensory properties of foods to which they are added due to their soft taste and aroma, but foods containing seaweeds due to the unique off-flavor, that is, fishy smell, do not have high palatability, so the development of seaweed-added products is limited, or Or, the amount of seaweed added in the product was very small.

In the case of the existing method of removing the fishy smell of seaweed, for example, there is a method of heat treatment, such as slightly baking laver (haetae). However, most of the algae are powdered without baking, and even if baked once, the storage period is prolonged, and if it retains moisture, a fishy smell occurs again, and if it is heat-treated in a powder state immediately before adding it to food, it is impractical because it is easy to burn. In particular, in the case of seaweed or thorny blue, it is very weak to heat, so it is easy to burn, and it is difficult to apply due to severe discoloration. Moreover, even for seaweed processed in powder form, the fishy taste increases as the storage period increases, and it is an obstacle to the development of food using seaweed powder, since it is necessary to use powder that has not been crushed after washing and drying.

Accordingly, if a method of manufacturing a food that does not have a fishy smell while adding seaweed powder is developed, it is expected that the use of powdered processed products in addition to the current limited processing method of seaweed can be further activated.

Registered Patent No. 10-0437993 Publication Patent No. 10-2001-0104965

The present invention is to solve the problems of the prior art as described above, while removing the fishy taste of seaweed to have more excellent organoleptic properties, it is possible to improve the quality of food by imparting functionality by useful ingredients derived from seaweed. It is an object of the present invention to provide a method of manufacturing a food with algae powder.

In order to achieve the above object, the present invention provides a method for producing a food containing seaweed powder, comprising mixing butter and seaweed powder and then creaming it to suppress the fishy smell of seaweed. It relates to a manufacturing method.

The organoleptic properties of food are greatly influenced by the cooking method, even if the same ingredients are used in the same amount. It is also referred to as'hand taste' or'secret' when the sensory performance is significantly improved due to very small variables in food cooking. This is because food doubles or rather reduces taste and aroma by interactions between ingredients, not simply a combination of ingredients.

The present invention confirms that the fishy smell of seaweed is effectively controlled when passing through a pretreatment process of mixing seaweed powder and butter into cream, and using this, a method for producing seaweed-added food is completed. In the case of a food manufactured using butter in the present invention, the algae powder added food having excellent organoleptic functionality even if no additional ingredients are used by pre-treating the algae powder with butter by controlling the cooking sequence instead of simply adding the algae powder to the cooking step Can be manufactured. Or, if the food does not contain butter at the time of manufacture, it can be prepared by using a small amount of additional butter. Examples of foods to which the manufacturing method of the present invention can be applied include various types of bread, cakes, sweets, candy, chocolate, sauces such as bechamel sauce or cream soup, puff cream, and the like, but of course not limited thereto. In the following examples, representative bread, confectionery, candy, and sauce were prepared and sensory evaluation was conducted. As a result, it was confirmed that the fishy smell of seaweed was effectively removed by the production of seaweed butter cream.

The seaweed may be used as long as it can be powdered after drying, and examples thereof include seaweed, green seaweed, thorny green seaweed, seaweed or kelp. In the following examples, only examples of thorny greens were illustrated, but it was confirmed in additional experiments that at least seaweed, green seaweed, seaweed, and kelp exhibit similar effects when applied to the product, so it can be inferred that it can be extended to other seaweeds. .

In the present invention, in order to effectively mask the fishy smell of seaweed, preserve the unique taste and aroma of seaweed, and enhance the functionality due to the useful ingredients of seaweed, when creaming seaweed powder and butter, the weight ratio of seaweed powder and butter is 1: 2-50 It is preferable to be. When the weight ratio of butter is less than 2, the masking effect of the fishy smell by creaming is not sufficient, and the larger the weight ratio of butter, the better the effect of removing the fishy smell, but when the weight ratio of butter exceeds 50, the content of seaweed in the whole food is too small. There is a problem of losing. As a result, the content of seaweed powder in the prepared foods is preferably 0.1 to 10% by weight, and the usage cost and amount of butter and seaweed powder may be appropriately adjusted according to the type of food.

In the present invention, the seaweed powder may be used in a dried state, but it is more preferable to make the seaweed powder soak water by adding 0.3 to 3 weight multiples of water to make it cream by mixing it with butter. . By the above-described treatment process, the unique aroma and taste of seaweed excluding off-flavor (fishy smell) increases, as well as the color becomes clear. If the amount of water used is too little, the effect due to the addition of water is insignificant, and if the amount of water is too high, the creaming with butter does not work well and the effect of removing fishy odor decreases.

At this time, the treatment time of the water is preferably 5 minutes to 1 hour. As the treatment time of water before creaming with butter increases, the color of the seaweed changes and the fishy smell increases, and the treatment time is not more than 1 hour, since the useful effect does not increase even if it is treated more than 1 hour.

As described above, according to the method for preparing a food containing seaweed powder according to the present invention, while effectively masking the fishy taste and aroma of seaweed, a unique aroma, taste, and color are added, and functionality by useful ingredients of seaweed can be imparted.

1 is a photograph of a Langue de Shah prepared according to an embodiment of the present invention.
Figure 2 is a photograph showing the manufacturing process of the morning bread according to an embodiment of the present invention.
Figure 3 is a photograph of malangkayu prepared according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the accompanying examples. However, these embodiments are only examples for easily explaining the content and scope of the technical idea of the present invention, thereby not limiting or changing the technical scope of the present invention. It will be obvious to those skilled in the art that various modifications and changes are possible within the scope of the technical idea of the present invention based on these examples.

[Example]

Various types through the preparation example in which the pretreatment process of mixing and creaming the prickly green powder in the production of food containing prickly green and butter, and the comparative example of adding prickly blue powder without a separate pre-treatment process The food was prepared, and the effect of the pretreatment process on the removal of the fishy taste of the spiny green was evaluated through a sensory test.

In each of the following examples, sensory evaluation was conducted on 15 students of the Department of Food and Nutrition, Chungnam National University, after being familiar with sufficient knowledge, terms, and evaluation criteria. Unless otherwise noted, a 7-point scale (7 points: strong fishy, 0 points: no fishy smell) was used for sensory evaluation, and all samples were marked with 3 digits using a random number table.

Example 1: Langue de Sha

1) Langue de Shah Manufacturing Example 1

170 g of butter at room temperature was added to 12.5 g of prickly blue and creamed by mixing with a whisk for 1 minute at low speed for 3 minutes. 87 g of sugar powder was added to the buttercream, mixed, and then 50 g of egg whites were divided into two portions and kneaded at medium speed so as to become creamy and soft.

168 g of soft rice flour or soft wheat flour was sifted into a sieve and lightly stirred with a rubber scraper. Then, a flat pod was inserted into a milking bag and squeezed using a flat side. It was baked for 7 to 8 minutes at 180°C above and 140°C below.

2) Langue de Shah Manufacturing Example 2

Langue de Sha was prepared in the same manner as in Preparation Example 1, except that 12.5 g of water was added to 12.5 g of prickly blue, mixed and left for 10 minutes, and then mixed with butter to prepare buttercream.

1 is a photograph of a Langue de Shah manufactured by the above method.

3) Langue de Shah Comparative Example 1

Langue de Sha was prepared in the same manner as in Preparation Example 1, except that the thorny blueberries were not previously creamed with butter, but mixed when adding forceful rice flour.

4) Langue de Shah Comparative Example 2

Langue de Sha was prepared in the same manner as in Preparation Example 2, except that the prickly blueberries were not previously creamed with butter and mixed when adding forceful rice flour.

5) Sensory evaluation

Sensory evaluation was performed by the 7 point scale method for the Langue de Shah prepared by the Preparation Example and Comparative Example, and the results are shown in Table 1 below.

In Table 1 above, it can be seen that the fishy smell and the fishy taste are greatly reduced by pre-creaming with butter, and additionally, the taste, aroma, and color of prickly blue are strongly expressed by treatment with water.

Example 2: Morning bread

1) Morning Bread Manufacturing Example 1

20 g of prickly blue powder was added to 70 g of butter at room temperature and stirred until a creamy state was obtained.

480 g of strong flour, 270 g of water, 70 g of sugar, 50 g of eggs, 20 g of yeast, and 10 g of salt were added and kneaded. When the kneading was completed, the prickly blue butter cream prepared above was added and kneaded further. The dough was first fermented for 1 hour, divided by 35 g, rounded, and rested for 15 minutes. After the gas was removed and rounded again, the second fermentation was performed for 30 minutes. It was baked for 13 minutes in an oven preheated to 200°C above and 150°C below, and then cooled.

A) of Figure 2 is a photograph of kneading with prickly blue butter cream, b) is a photograph during secondary fermentation, and c) is a photograph of the finally prepared morning bread.

2) Morning Bread Manufacturing Example 2

60 g of water was added to 20 g of prickly blue powder, mixed evenly, and allowed to stand for 10 minutes so that the prickly blue powder contained water evenly. 70 g of butter at room temperature was added to the mixture of prickly blue powder and water and stirred until creamy to prepare prickly blue butter cream.

After the process, morning bread was manufactured by the same process as in Morning Bread Preparation Example 1.

3) Morning Bread Comparative Example

480 g of strong flour, 270 g of water, 70 g of sugar, 50 g of eggs, 20 g of yeast, 10 g of salt, and 20 g of thorny green powder were added and kneaded. When the kneading was completed, 70 g of butter at room temperature was added and further kneaded. After the process, morning bread was manufactured by the same process as in Morning Bread Preparation Example 1.

4) Sensory evaluation

The morning bread according to the comparative example had a fishy smell of 5 points, whereas Preparation Example 1 had a strength of 1 point and Preparation Example 2 had a strength of 0 points.

The intensity of the scent of visible blue was the highest in Preparation Example 2 with 5 points, and the same as Preparation Example 1 and Comparative Example with 3 points.

Example 3: Gluten-free tuil

1) Tyuil Manufacturing Example 1

In 150 g of butter at room temperature, 45 g of prickly blue powder was added and stirred until a creamy state was obtained.

250 g of egg white and 210 g of sugar powder were mixed and mixed with a whisk. 77.5 g of soft rice flour or soft wheat flour, 9.5 g of soybean flour, and 19 g of soybean flour were mixed by hand, then sifted and put into a mixture of egg white and sugar powder and stirred with a whisk. Thereafter, the mixture of butter and thorny green prepared above was added and stirred again with a whisk to prepare a dough.

After resting the dough for 30 minutes in the refrigerator, thinly spread out one tablespoon on a pan and sprinkle black sesame or almond slices on top with garnish. Bake for 20 minutes at 140° C. over heat and 120° C. under heat, turn the pan over and bake for an additional 2 to 3 minutes.

2) Tyuil Manufacturing Example 2

After adding 45 g of water to 45 g of prickly blue powder, mixing it evenly, let it stand for 30 minutes to make the prickly blue powder evenly retain water, and then mix the tuil with butter at room temperature. Was prepared.

3) Tyuil Comparative Example

Tyle was prepared in the same manner as in Preparation Example 1, except that the prickly blue powder was not mixed with the powdered material when kneading without going through a pretreatment process of mixing it with butter.

4) Sensory evaluation

The tuil according to the comparative example had a fishy resistance of 4 points, while both Preparation Example 1 and Preparation Example 2 showed a strength of 0 points.

As for the intensity of the thorny blue scent, as in the morning bread, Preparation Example 2 had the highest score of 6 points, Preparation Example 1 had 4 points, and Comparative Example had 3 points.

Example 4: Malangka oil

1) Manufacturing example of malangka oil

Prickly blue butter cream was prepared by mixing 3 g of prickly blue powder with 120 g of butter at room temperature, mixing well, and stirring to become a creamy state. Prickly blue buttercream was put in a pan, stirred over medium heat until melted, and then dissolved, and 600 g of marshmallow was added and melted over low heat. After cooling the mixture until it was slightly hardened, it was formed into a round shape. 3 is a photograph of malangka oil prepared by the above method.

2) Malangka oil comparative example

Put 120 g of butter in a pan, stir until it melts over medium heat, and loosen it, and then add 600 g of marshmallows and melt it over low heat. After that, 3 g of thorny green powder was added, mixed evenly, and cooled until the mixture was slightly hardened and formed into a round shape.

3) Sensory evaluation

Malangka oil according to the comparative example had a fishy resistance of 4 points, whereas the preparation example had a strength of 0.

Example 5: Bechamel Sauce

1) Bechamel Sauce Manufacturing Example

3 g of prickly green powder was mixed with 10 g of butter at room temperature and stirred until it became creamy. Put this in a pan, melt it, and stir-fry 10 g of flour to make white roux. After adding and dissolving 70 g of milk and 60 g of chicken stock, 1 bay leaf was added and seasoned with salt and pepper to prepare a bechamel sauce.

2) Bechamel Sauce Comparative Example

After melting 10 g of butter, 10 g of flour was fried to make white roux. 70 g of milk and 60 g of chicken broth were added and loosened. Then, 3 g of Ecklonia cava powder and 1 leaf of bay leaf were added.

3) Sensory evaluation

The bechamel sauce according to the comparative example had a fishy resistance of 4 points, while the preparation example had a strength of 0.

Claims (6)

In the manufacturing method of seaweed powder added food,
A method of manufacturing a food containing seaweed powder, comprising the step of mixing butter and seaweed powder and then creaming the seaweed powder to suppress the fishy smell of seaweed.
The method of claim 1,
The food is one selected from the group consisting of bread, cake, confectionery, candy, chocolate, sauce, and puff cream.
The method of claim 2,
The seaweed is laver, green, prickly green, seaweed or kelp.
The method of claim 1,
The weight ratio of the seaweed powder and butter is 1: 2 to 50, characterized in that the seaweed powder-added food manufacturing method.
The method according to any one of claims 1 to 4,
A method for producing a food with seaweed powder, characterized in that after treatment by adding 0.3 to 3 weight ratio of water to the seaweed powder, creaming with butter.
The method of claim 5,
The processing time is 5 minutes to 1 hour, characterized in that the seaweed powder-added food manufacturing method.

Images