KR102249456B1 - Manufacturing method for ramen containing super absorbent collagen and ramen manufactured by the same - Google Patents

Abstract

The present invention relates to a method for producing instant noodles containing super absorbent collagen and to instant noodles prepared thereby.
The method of manufacturing ramen containing super absorbent collagen according to the present invention comprises: preparing and weighing ingredients (S100) of preparing the ingredients and then weighing them at a constant weight; After preparing a dough by mixing and kneading the measured materials, a dough preparation and aging step of aging the dough (S200); A noodle-making step (S300) of rolling and cutting out the aged dough to make noodles; A steaming and forming step (S400) of steaming the cut-out side through a steamer and then forming it into a predetermined shape; And a drying step (S600) of drying the molded surface.
According to the above-described configuration, the present invention can produce ramen containing superabsorbent collagen having excellent preservation or stability and excellent absorption of minerals chelated in collagen peptides as well as peptides in the skin or body.

Description

A method of manufacturing ramen containing super absorbent collagen, and ramen manufactured thereby {MANUFACTURING METHOD FOR RAMEN CONTAINING SUPER ABSORBENT COLLAGEN AND RAMEN MANUFACTURED BY THE SAME}

The present invention relates to a method for producing ramen containing super absorbent collagen and to ramen produced thereby, and more particularly, has excellent preservation or stability, and absorption rate of minerals chelated to collagen peptides as well as peptides in the skin or body The present invention relates to a method for producing ramen containing super absorbent collagen that can satisfy consumers' preference by improving flavor and texture by manufacturing ramen using this excellent chelate collagen peptide, and ramen manufactured thereby.

Ramyun is an instant food that has improved and developed conventional noodles in accordance with the needs of consumers who require convenience, speed, and economy.

Ramen is generally made of steamed and then fried in oil, dried noodles and soups that are not fried in oil, and has excellent properties in terms of nutrition such as taste and calories, as well as simple cooking and low price.

These ramen are usually blended with wheat flour as the main raw material, and after forming a noodle pad with this blend, two identical noodle pads are combined to form a wave by rolling and cutting out, and the resulting noodle is steamed and steamed. It is manufactured by putting a certain amount into a container and treating it with frying or drying, then cooling and packaging.

Recently, as interest in grain consumption, which is being developed as a part of promoting consumption of rice, brown rice, barley, etc., is increasing, various processed foods using grains have been developed in a variety of ways. In recent years, noodles and ramen made with grains such as rice, brown rice, and barley produced in Korea are manufactured in the form of extrusion, or in the form of noodles without waves, or by artificially containing gluten to form noodles. It is different from the method.

In general, grain powder made by crushing grains such as rice, brown rice, and barley does not have the same active function as wheat gluten, so if you make noodles by mixing more than 10% grain powder, the stickiness is low and the surface becomes rough, and the ramen noodles are formed. This is difficult. In addition, it breaks easily and hardens, and when boiled, the product value is degraded due to severe dissolution, and it is not easy to produce the texture of the ramen.

On the other hand, collagen (Collagen), also called light protein or collagen (膠原質), is widely distributed in multicellular animals such as invertebrates and vertebrates, and is the light protein most often found quantitatively. In mammals, it accounts for about 1/3 of the total protein, and it is a light protein that has a very strong fibrous tension, which makes up the connective tissues of animals. It transmits force from tendons or ligaments without loss.

The basic structural unit of collagen is tropocollagen with a molecular weight of about 300,000. This molecule has a triple helical structure with a right twist of a three-stranded polypeptide chain. Tropocollagen molecules associate to form collagen fibers (collagen fibers). Each molecule is arranged to be shifted by 1/4 in the axial direction to form a unique stripe at 64 nm intervals, while the structure of the bridge between the molecules with the growth of animals is formed. Occurs and becomes insoluble.

However, if collagen is boiled for a long time in hot water, dilute acid, or dilute alkali, it turns into gelatin, a derived protein that dissolves in water. Collagen Peptide is a type of fibrous protein composed of glycine, proline, hydroxyproline, glutamic acid, etc., and has a small amount of sulfur-containing amino acids. It mainly exists in the membrane surrounding organs in the body, joint cartilage, cornea of the eye, bones and skin, and plays a very important role as a component of the dermal layer in the skin.

The main functions of collagen are known for its firmness, tissue resistance and bonding, and support for cell adhesion. These collagens are known to be closely related to the formation of wrinkles in the skin due to aging and photoaging due to UV irradiation, and thus the thickness of the skin becomes thinner.

In recent years, collagen peptides are increasingly used as health foods, surgical or ophthalmic treatments or cosmetic additives.These collagen peptides are food, pharmaceutical, and cosmetic products, and their absorption rate in the skin and body. Is being regarded as important.

Accordingly, the inventors of the present invention were studying a method of using chelate collagen peptides having excellent preservation or stability and excellent absorption of minerals chelated to collagen peptides as well as peptides in the skin or body. By manufacturing, it was confirmed that ramen can be prepared that does not age easily even during long-term storage and improves flavor and texture to satisfy consumers' preferences, and the present invention was completed.

Domestic registered patent No. 10-1063896 (registered on September 02, 2011) Domestic registered patent No. 10-1201528 (registered on November 08, 2012) Domestic registered patent No. 10-1187458 (registered on September 25, 2012)

An object of the present invention is to provide a method for producing ramen containing superabsorbent collagen having excellent preservation or stability and excellent absorption of minerals chelated in collagen peptides as well as peptides in the skin or body, and ramen prepared thereby.

In addition, the present invention provides a method for producing instant noodles containing high-absorption collagen that can satisfy consumers' preference by improving nutrition, balanced harmony with other ingredients, and improving flavor and texture, and the instant noodles produced by the method. have.

In addition, the present invention does not age easily even during long-term storage, improves preservation, has a soft texture, has a high nutrient content, and a method for producing ramen containing super absorbent collagen that can satisfy the tastes of modern people who are interested in health, and thereby It is to provide manufactured ramen.

Various problems to be solved by the present invention are not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

The method of manufacturing ramen containing super absorbent collagen according to the present invention comprises: preparing and weighing ingredients (S100) of preparing the ingredients and then weighing them at a constant weight; After preparing a dough by mixing and kneading the measured materials, a dough preparation and aging step of aging the dough (S200); A noodle-making step (S300) of rolling and cutting out the aged dough to make noodles; A steaming and forming step (S400) of steaming the cut-out side through a steamer and then forming it into a predetermined shape; And a drying step (S600) of drying the molded surface.

In the material preparation and weighing step (S100), as the materials, gravity wheat flour, tapioca starch, soybean flour, rice flour, sprout barley flour, mineral chelate collagen peptide, hemp powder, meesengyi powder, purified salt and purified water may be prepared.

In the material preparation and weighing step (S100), the materials are 400 to 800 parts by weight of gravity wheat flour, 150 to 200 parts by weight of tapioca starch, 40 to 80 parts by weight of soybean flour, 30 to 60 parts by weight of rice flour, 10 to 20 parts by weight of sprout barley flour Parts, mineral chelate collagen peptide 0.1 to 1 parts by weight, hemp powder 5 to 10 parts by weight, meesengyi powder 5 to 10 parts by weight, purified salt 1 to 10 parts by weight, and purified water 250 to 350 parts by weight can be prepared by weighing in a weight ratio .

In the step of preparing and aging the dough (S200), after preparing the dough by mixing the materials, the dough is heated using a microwave, and the microwave is 700 to 1000W for 30 to 60 seconds. After heating, a pressure of 3 to 5 kgf/cm ² is applied to the dough heated by microwave for 10 to 20 minutes, and the dough to which the pressure is applied is refrigerated and aged, but the dough to which the pressure is applied is 7 to 11 It can be aged by refrigerating for 3 to 5 hours in a refrigerating device at a temperature of °C.

In the material preparation and weighing step (S100), the hemp powder is washed after preparing hemp, and the washed hemp is first dried to remove moisture contained in the hemp, but the washed hemp is dried at a temperature of 12 to 15°C. The first drying is performed for 30 to 50 hours, the skin of the first dried hemp is removed, and the hemp from which the skin has been removed is immersed in a mixed solution, and the mixed solution is 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo saline. It is prepared by mixing in a weight ratio of parts by weight, and the concentration of the bamboo saline solution is 0.1 to 1.0% by weight, and the hemp from which the skin is removed is immersed in a mixed solution and then maintained at a temperature of 15 to 20°C for 30 to 60 minutes, After removing the hemp immersed in the mixed solution, the hemp is steamed, but after mixing in a weight ratio of 15 to 25 parts by weight of cinnamon powder and 5 to 15 parts by weight of sugar, heating in a steamer with water vapor at 120 to 130°C for 10 to 30 minutes It is carried out by steaming, and the second drying is performed after cutting the steamed hemp, but after cutting the hemp into a size of 1 to 20 mm, the cut hemp is dried for 40 to 60 hours at 25 to 30°C. 2 It can be manufactured through the process of powdering dried hemp.

In the material preparation and weighing step (S100), the mineral chelate collagen peptide is 1) hydrolyzed by adding an enzyme to collagen to form a collagen peptide; And 2) forming a chelate collagen peptide by adding minerals to the collagen peptide.

The average molecular weight of the collagen peptide may be 200 to 500 Da, or 600 to 800 Da, and the size may be 0.1 nm to 10 nm.

In the step of 1) adding an enzyme to collagen to form a collagen peptide by hydrolysis reaction, the enzyme includes any one or more proteolytic enzymes selected from the group consisting of collagenase, trypsin, papain, pepsin, and alcalase, and , The hydrolysis reaction for decomposing the collagen into collagen peptides may be performed at 50 to 60° C. for 2 to 24 hours.

In the step of 2) adding a mineral to the collagen peptide to form a chelate collagen peptide, the mineral may be any one or more selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn, Ca, and Co. .

In addition, the present invention includes ramen containing super absorbent collagen prepared by the above-described manufacturing method.

Details of other embodiments are included in the detailed description.

The present invention is excellent in preservation or stability, and it is possible to prepare ramen containing super absorbent collagen having excellent absorption of minerals chelated in collagen peptides as well as peptides in the skin or body.

In addition, according to the present invention, it is possible to manufacture ramen containing super absorbent collagen that can satisfy consumers' preference by improving nutrition, balanced harmony with other ingredients, and improving flavor and texture.

In addition, the present invention does not age easily even during long-term storage, improves preservation, has a soft texture, has a high nutrient content, and can prepare a ramen containing super absorbent collagen that can satisfy the tastes of modern people who are interested in health.

It will be fully understood that the embodiments of the technical idea of the present invention can provide various effects not specifically mentioned.

1 is a molecular weight measurement result showing the molecular weight distribution of a low molecular weight collagen peptide according to the present invention.
2 is a molecular weight measurement result showing the molecular weight distribution of the nanocollagen peptide according to the present invention.
3 is a molecular weight measurement result showing the molecular weight distribution of the mineral chelate collagen peptide according to the present invention.
4 is a flow chart for explaining a method of manufacturing ramen containing super absorbent collagen according to the present invention.

Advantages and features of the present invention, and a method of achieving them will become apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content may be thorough and complete, and the spirit of the present invention may be sufficiently conveyed to those skilled in the art.

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise.

Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which the present invention belongs. Terms such as those defined in a commonly used dictionary should be interpreted as having a meaning consistent with the meaning of the related technology, and should not be interpreted as an ideal or excessively formal meaning unless explicitly defined in the present application. Does not.

The method for preparing instant noodles containing super absorbent collagen according to the present invention includes a mineral chelate collagen peptide to prepare instant noodles, and the mineral chelate collagen peptide may be prepared by the following method.

Specifically, the method for preparing the mineral chelate collagen peptide used in the present invention includes the steps of: 1) adding an enzyme to collagen to hydrolyze to form a collagen peptide; And 2) adding minerals to the collagen peptide to form a chelate collagen peptide.

Collagen, also known as light protein or collagen, is widely distributed in multicellular animals such as invertebrates and vertebrates, and is the most quantitatively found light protein. The membrane and joint cartilage surrounding organs in the human body , Mainly present in the cornea of the eye, bones and skin, and especially plays a very important role as a component of the dermal layer in the skin. The main functions of the collagen are known to support skin firmness, tissue resistance and bonding, and support for cell adhesion.

The collagen can be broadly classified into animal collagen such as beef skin and pork skin, vegetable collagen such as fruits, vegetables, seeds, nuts, mushrooms, etc., marine collagen such as seaweed, fish, fish scales, and fish skin, and mineral chelates according to the present invention. The collagen used in the preparation of the collagen peptide may be any one or more selected from the group consisting of animal collagen, vegetable collagen, and marine collagen.

The mineral chelate collagen peptide used in the present invention is characterized by first 1) adding a collagen enzyme to hydrolyze to form a collagen peptide (step 1 in the present invention is also referred to as a'collagen nano-ization step').

Collagen is a fibrous protein commonly found in most animals, especially mammals, which is commonly referred to as collagen, and occupies most of all connective tissues in the body, such as skin and cartilage. The collagen has a triple helical structure in which three polypeptide chains are twisted, and the average molecular weight of collagen is 300,000 Da (Dalton, Dalton), which has a large molecular weight.

In order for collagen having a high molecular weight to be absorbed into the body, digestion in the stomach must be preceded.The method for preparing the mineral chelate collagen peptide of the present invention is to hydrolyze the collagen by adding an enzyme for rapid absorption in the body. It includes the step of decomposing into collagen peptides.

The collagen peptide according to the present invention may have the following molecular weight.

1 is a molecular weight measurement result showing the molecular weight distribution of the low-molecular collagen peptide according to the present invention, FIG. 2 is a molecular weight measurement result showing the molecular weight distribution of the nanocollagen peptide according to the present invention, and FIG. 3 is a mineral chelate collagen according to the present invention. This is a molecular weight measurement result showing the molecular weight distribution of the peptide.

1 to 3, the collagen peptide according to the present invention is a low-molecular collagen peptide of 500 to 1000 Da (average molecular weight 600 to 800 Da) (see FIG. 1), or 200 such as Fish Nano Collagen. To 500 Da nano-collagen peptide (refer to FIG. 2), or a mineral chelate collagen peptide of 200 to 500 Da, such as iron chelate collagen peptide (Fe-CNC), the size of which is 0.1 nm to 10 nm, more specifically It is nano-ized to 1 nm to 5 nm, and due to its small molecular weight and small size, it exhibits the effect of being rapidly absorbed into the body or the skin before the digestion process.

Here, the enzyme used in the collagen nano-ization step is a proteolytic enzyme, characterized in that it contains at least one selected from the group consisting of collagenase, trypsin, papain, pepsin, and alcalase, and decomposes collagen into collagen peptides. The hydrolysis reaction is characterized in that it is carried out for 2 to 24 hours at 50 to 70 ℃, more specifically 50 to 60 ℃.

When the hydrolysis reaction occurs under the above range of temperature and time conditions, it is possible to obtain a collagen peptide having an appropriate molecular weight and size with a high absorption rate in the body.

After the collagen nano-ization step, the present invention is characterized in that it comprises 2) the step of forming a chelate collagen peptide by adding minerals to the collagen peptide (step 2 in the present invention) is also referred to as a'collagen peptide chelation step'). .

The mineral used in the present invention is characterized in that it is any one or more hydroxides or sulfur oxides selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn, Ca, and Co, and the terminal group of the amino acid is NH ²⁺ While ^{making a covalent bond with NH 3+} , it stabilizes by adding minerals instead of H ions in the COOH group.

The mineral used is characterized in that 1 to 20 parts by weight relative to 100 parts by weight of the collagen peptide, and within the above range, a chelated collagen peptide can be obtained with high purity without unreacted minerals.

The chelate refers to a bond when a ligand having a plurality of coordination groups coordinating with a metal ion in one molecule is coordinarily bonded with a metal, or a complex formed by the bond. In the present invention, an unshared electron pair that does not participate in the covalent bond of the amino group bound to the alpha carbon of the amino acid forms a chelated collagen peptide through a complete coordination bond with the mineral.

The present invention can improve the preservation or stability of ramen through chelation of such collagen peptides and minerals, and can exhibit the effect of improving the absorption rate of minerals together with collagen peptides in the body.

Thereafter, the method for producing a mineral chelate collagen peptide according to the present invention may further include any one or more steps selected from the group consisting of purification, sterilization, and drying steps.

Through the purification step, high purity mineral chelate collagen peptide can be prepared. The purification step may be performed by filtration and separation of high molecular weight or large-sized collagen peptides, unreacted enzymes and minerals, and by-products, which are not hydrolyzed to an appropriate molecular weight and size by the collagen nano-ization step of step 1).

In addition, it is possible to remove microorganisms harmful to the human body through physical or chemical treatment. It can be added to heat-resistant equipment (eg, glassware, ceramics, some metal products, etc.) and heated at 70 to 90° C. for 1 to 5 hours to dry heat sterilization of harmful microorganisms and bacteria.

In addition, a drying step using a freeze dryer or spray dryer may be additionally performed depending on the type of the final product.

According to the present invention, a mineral chelate collagen peptide is prepared according to the above-described method, and a mineral chelate collagen peptide represented by the following [Chemical Formula 1] is provided.

[Formula 1]

Here, R represents a side chain that determines the type of amino acid, and M is at least one selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn, Ca, and Co.

The mineral chelate collagen peptide of the present invention can be quickly absorbed into the body together with the chelated mineral within 1 hour, more specifically 30 minutes, and when ingested for a long period of time, it can promote faster nutrient absorption compared to other collagens. .

Hereinafter, a preferred embodiment will be described in detail with respect to a method of manufacturing ramen containing super absorbent collagen according to the present invention with reference to the accompanying drawings.

4 is a flow chart for explaining a method of manufacturing ramen containing super absorbent collagen according to the present invention.

Referring to FIG. 4, the method for producing ramen containing super absorbent collagen according to the present invention includes preparing and measuring ingredients (S100), preparing and aging dough (S200), noodle making (S300), steaming and forming steps. (S400), and a drying step (S600).

1. Material preparation and weighing step (S100)

The material preparation and weighing step (S100) is a step of preparing materials constituting a dough for manufacturing ramen and then weighing them with a constant weight.

As the ingredients prepared in the material preparation and weighing step (S100), gravity wheat flour, tapioca starch, soybean flour, rice flour, sprout barley flour, mineral chelate collagen peptide, hemp powder, maize powder, purified salt and purified water may be prepared, and the Materials are 400 to 800 parts by weight of gravity wheat flour, 150 to 200 parts by weight of tapioca starch, 40 to 80 parts by weight of soy flour, 30 to 60 parts by weight of rice flour, 10 to 20 parts by weight of sprout barley flour, 0.1 to 1 part by weight of mineral chelate collagen peptide , 5 to 10 parts by weight of hemp powder, 5 to 10 parts by weight of meesengi powder, 1 to 10 parts by weight of purified salt, and 250 to 350 parts by weight of purified water may be weighed and prepared.

As the rice flour, high amylose rice having a high amylose content may be used. For example, the rice flour may be used by pulverizing white rice.

Specifically, as a method of manufacturing the rice flour, after washing the rice with water, immerse the rice in water for 5 to 10 hours at room temperature, siev it on a sieve, remove moisture for 1 to 2 hours, and spread it thinly in a well-ventilated place. It can be dry. Thereafter, the dried rice may be pulverized with a mill and rice flour may be prepared using a sieve of 50 to 150 mesh.

In the above, the soaked rice is dehydrated and then heat-treated for 5 to 10 hours in a 50 to 55°C thermostat (shaking water bath, 80 rpm) by adjusting the moisture content of the rice grains to 40 to 55%, and then 20 to 25°C. It can be milled with a mill that is dried in and attached with a sieve of 50 to 150 mesh, and the moisture content of the rice flour prepared as described above in the present invention may be in the range of 10 to 15%.

The sprout barley powder may be included in the material to strengthen the nutritional components of Madeleine and soften the texture, and the sprout barley powder may be used as sprout barley powder prepared by the following manufacturing method.

First, barley seeds can be prepared and then immersed and germinated to cultivate and harvest sprout barley. For example, in the sprout barley, barley seeds are immersed in water at a temperature of 30 to 35°C for 5 to 15 days, and then sprouts The sprout barley can be harvested by germinating.

The sprout barley contains many nutrients such as natural antioxidants, beta-carotene, biological enzymes, calcium, iron, and chlorophyll, among which live chlorophyll regenerates DNA cells, reduces blood sugar, improves skin health, and treats arthritis. It is said to help. In addition, it prevents blood clotting, helps with asthma treatment, prevents cancer, prevents cancer worsening, prevents diabetes, and reduces the level of LDL cholesterol, which is a bad cholesterol. It is known to do.

Next, the sprout barley may be cut into a certain length and dried.

In the above step, the slicing of the sprout barley can be carried out by cutting the sprout barley into 2 to 4cm lengths.

In addition, drying of the shredded sprout barley may be performed by vacuum drying and cold air drying, and the vacuum drying may be performed by irradiating microwaves on the shredded sprout barley in a reduced pressure atmosphere. That is, vacuum drying of the sprout barley may be performed by irradiating a microwave of 1.5 to 2.0 GHz for 5 to 10 minutes at a pressure of 70 to 80 mbar and a temperature of 40 to 45 °C.

In the present invention, the microwave penetrates to the inside of the sprout barley and can exhibit a volume heating effect that heats the whole sprout barley. When the microwave is irradiated, the moisture inside the sprout barley vibrates according to the polarity change of the microwave. It rotates, and such polarization vibrations lead to friction between molecules, which can cause heat generation.

In the present invention, by irradiating a microwave of 1.5 to 2.0 GHz for 5 to 10 minutes at a pressure of 70 to 80 mbar and a temperature of 40 to 45 °C on the shredded sprout barley, it penetrates into the sprout barley in a short time without thermal conduction. Since it is converted into heat due to friction due to conversion, heating efficiency can be increased.If microwaves are irradiated under reduced pressure, swelling occurs due to heating inside the sprout barley, and stratification, stratification, etc. due to this instantaneous internal heating and expansion The bactericidal effect may also occur by destroying the cell membrane of

In addition, the cold air drying may be performed by applying air at a temperature of 10 to 15° C. to the vacuum-dried sprout barley for 5 to 10 minutes.

Then, the dried sprout barley may be pulverized to prepare sprout barley powder.

The sprout barley powder may be prepared by pulverizing the dried sprout barley using a known pulverizer, and the configuration of pulverizing the dried sprout barley using a known pulverizer is a technique known to those of ordinary skill in the art. Detailed description thereof will be omitted for convenience of explanation and clarity of the technical idea of the present invention.

As the mineral chelate collagen peptide, a mineral chelate collagen peptide prepared by the above-described manufacturing method may be used.

As the hemp powder, hemp powder prepared by the following manufacturing method may be used.

First, after preparing the hemp, you can wash it.

In the above step, the hemp is a vine-like perennial plant of the lily tree hemp family, and its height is about 1m, the above-ground part is a vine, and the underground part is used for medicinal and edible purposes. Around the world, about 600 kinds of hemp are known, including yam, rainy season, danma, hwanma, hemp, mountain horse, fan horse, and maple horse, and 10 of them have been used for edible and medicinal purposes. Can be used.

The hemp edible in Korea is a cultivar classified as Dioscorea batatas, and generally the stem is thin and long, and the branches are sparsely divided, and the leaves are opposite or turned, but the bottom of the leaf is a heart-shaped and the tip is sharp.

Hemp contains 74-76% moisture, 15-20% starch, 1-1.5% protein, ~1% total lipid, ~1.25% ash, ~0.4% total nitrogen, acetylated glucomannan, and vitamins. , Minerals, and various other physiologically active substances, and reported medicinal ingredients include Amylose, Choline, Saponin, Mucin, Araginine, and Yonogenin. ), Daosgenin, Kryptogenin, and other medicinal ingredients.

Next, the washed hemp may be first dried to remove moisture contained in the hemp.

The step may be performed in a well-ventilated shady place in order to prevent the moisture contained in the hemp from rapidly evaporating and the inherent scent disappearing when the hemp is dried in sunlight. For example, the step may be performed in the washed hemp 12 It can be dried for 30 to 50 hours at a temperature of to 15 ℃.

Then, the skin of the first dried hemp may be removed.

In the above step, the first dried hemp skin may be removed by an operator by cutting it off with a knife or by a machine such as a dedicated peeler.

Subsequently, the hemp from which the skin has been removed may be immersed in the mixed solution.

The hemp from which the skin has been removed in the above step may be immersed in the mixed solution to prevent the hemp from being discolored or easily deteriorated in a later process, and the mixed solution may be composed of grape juice, lemon juice, and bamboo saline.

In the above step, the grape juice is good for preventing blood clots, preventing adult diseases such as high blood pressure, arteriosclerosis and heart disease, and helping to improve memory.The lemon juice contains a lot of vitamin C and has a strong acidity, skin health, fatigue recovery, and cold prevention. , It is effective for headaches, etc., and the bamboo salt water sterilizes the hemp and can prevent it from easily decaying.

In addition, the lemon juice and bamboo salt water can be prevented from browning over time, and the mixed solution is prepared by mixing in a weight ratio of 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo saline, and the Bamboo salt water may have a concentration of 0.1 to 1.0% by weight.

In addition, in the above step, the hemp from which the skin has been removed may be immersed in a mixed solution and then maintained at a temperature of 15 to 20° C. for 30 to 60 minutes.

Next, after taking out the hemp immersed in the mixed solution, the hemp may be steamed.

In the above step, after mixing the hemp infiltrated with the ingredients of grape juice, lemon juice and bamboo saline with a mixture of cinnamon powder and sugar, and steaming in a steaming machine, in the step, the cinnamon powder and sugar are from 15 to 15 cinnamon powder. It is mixed in a weight ratio of 25 parts by weight and 5 to 15 parts by weight of sugar, and heated in a steamer with steam at 120 to 130° C. for 10 to 30 minutes and steamed.

In the above step, the cinnamon powder enhances immunity and promotes blood circulation to help prevent vascular disease, prevents food poisoning, sterilizes, and has insecticidal effects, and the sugar improves the surface gloss and sugar content of the immersed hemp and has an antiseptic effect, so it has a storage ability Can improve.

Thereafter, the steamed hemp may be cut and dried for a second time.

In the above step, the drying efficiency of the hemp can be improved by cutting the steamed hemp and then drying the second hemp. For example, after cutting the hemp into a size of 1 to 20 mm, the cut hemp is cut to 40 at 25 to 30°C. It can be carried out by drying for to 60 hours.

Subsequently, the second dried hemp may be powdered to prepare hemp powder.

In the above step, the second dried hemp may be pulverized using a known grinder to prepare hemp powder having a particle diameter in the range of 10 to 300 μm.

The Maesengi powder may be used to enhance the taste and nutritional components of the prepared ramen, and the Maesengi powder prepared by the following manufacturing method may be used.

In order to prepare the mesaengi powder used in the present invention, first, the mesaengi may be prepared and then washed.

The Maesengi is a plant-based high protein food that evenly contains five major nutrients, and is a seaweed that contains a lot of nutrients except for lipids because it contains a lot of moisture, protein, carbohydrates, and ash.

In addition, the meesadian ear contains vitamins A and C, and contains various inorganic salts such as iron, calcium and iodine, so it is effective in preventing osteoporosis and skeletal formation for children's development, and has a hematopoietic function to prevent anemia. It is a nutritious food that can be used.

For example, in the above step, after preparing the Maesamyeongi, the Maesaengi may be washed using purified seawater having a temperature of 17 to 23°C and a salinity of 2.0 to 3.0%, using the purified seawater. Thus, by washing the maesaengi, foreign substances attached to the maesaengi can be removed.

Next, it is possible to remove moisture contained in the washed meesaengi by drying the washed mesaengi.

In the above step, the washed maesaengyi can be stored and dried for 10 to 20 hours at a temperature of 55 to 60°C. If the step is performed below the above lower limit, moisture contained in the mesaengyi is sufficiently removed. There may be a problem that does not occur, and if it is carried out beyond the above upper limit, the water content contained in the Maesengi is too small, so the physical properties are degraded, and the aging fermentation of the Maesamyeoni does not proceed sufficiently in a later process. Can occur.

Next, the dried Maesengi powder may be prepared by pulverizing the dried Maesengi.

In the above step, the dried meesengi can be pulverized using a known pulverizer, etc., to prepare powdered meesengi, and the technique of pulverizing the dried meesengyi is known to those of ordinary skill in the art. A detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

2. Dough manufacturing and aging step (S200)

In the step of preparing and aging the dough (S200), after preparing the dough by mixing and kneading the measured materials, the dough is aged.

In the dough manufacturing and aging step (S200), in order to improve the texture of the prepared ramen by increasing the viscosity and elasticity of the dough, first, the ingredients are mixed to prepare a dough, and then microwaves are applied to the dough. It can be heated using, the microwave can heat the dough for 30 to 60 seconds with 700 to 1000W.

In the above step, the dough is sterilized by heating the dough and at the same time, the materials constituting the dough are activated so that the dough is firmly fused and elasticity is increased in a later process.

Next, pressure may be applied to the microwave-heated dough.

In the above step, by applying a ^{pressure of 3 to 5 kgf/cm 2} to the microwave-heated dough for 10 to 20 minutes, the elastic force and cohesiveness of the microwave-heated dough may be strengthened.

Then, the pressure-applied dough may be refrigerated and aged.

In the above step, the physical properties of the dough can be stabilized by refrigerating and aging the pressure-applied dough. For example, in the step, the pressure-applied dough is 3 to 11°C in a refrigerating device at a temperature of 7 to 11°C. It can be aged by refrigerating for 5 hours.

3. The noodle making step (S300)

The noodle-making step (S300) is a step of rolling and cutting out the aged dough to make noodle.

In the noodle making step (S300), for example, after first forming a noodle plate by mincing and rolling the aged dough, then adjusting it to a thickness of 1.0 to 1.3 mm using a known roller, and adjusting the adjusted noodle plate A wave can be formed after cutting to a width of 0.8 to 0.9 mm using a cutting machine.

In the noodle making step (S300), by forming the noodle plate adjusted as described above, it is possible to manufacture a noodle having an excellent texture.

4. Steaming and forming step (S400)

The steaming and forming step (S400) is a step of steaming the cut-out side through a steamer and then forming it into a predetermined shape.

In the steaming and forming step (S400), for example, the cut-out noodles are steamed for 200 to 300 seconds by passing through a steamer at a temperature of 90 to 100°C, and then the steamed noodles are cut into a length of 20 to 30 cm. It can be carried out by molding, and the steaming and molding process is a known technique, and a detailed description thereof will be omitted for convenience of description and clarity of the technical idea of the present invention.

5. Drying step (S500)

The drying step (S500) is a step of drying the molded surface.

In the drying step (S500), for example, the molded surface may be dried for 40 to 60 minutes at a temperature of 24 to 26° C. and a humidity of 65 to 75%.

Hereinafter, with reference to the accompanying drawings, a preferred embodiment and a comparative example for a method of manufacturing ramen comprising a mineral chelate collagen peptide according to the present invention will be described in more detail.

1. Mineral chelate collagen peptide anti-aging and preservation improvement experiment

Example 1

The marine collagen of fish skin and jellyfish was washed with purified water to remove impurities, and 4L (liter) of purified water was added to 1 kg of raw materials, and pulverized to 50㎛ with a chopper. Then, the raw material deodorized by passing ozone was put into a 0.5w% solution of citric acid, and 0.5w% of pepsin protease was added and hydrolyzed at 55°C for 24 hours, resulting in a collagen peptide having a molecular weight of 300 to 400 Da and a size of 1 to 5 nm. Got it.

For the preparation of the mineral chelate collagen peptide, ferric sulfate was added to 100 parts by weight of the collagen peptide so that the iron content was 1 to 20 parts by weight, followed by enzymatic hydrolysis at 55°C to perform a chelating reaction, followed by spraying. It was dried using a dryer to prepare a chelate complex powder of Fe-collagen peptide.

Comparative Example 1

In Example 1, a collagen peptide powder was prepared in the same manner as in Example 1, except that ferric sulfate was not added.

Experimental Example 1

The collagen peptides of Example 1 and Comparative Example 1 were used to test the effect of preventing aging and improving preservation of food.

1-1) Food anti-aging experiment

Using the above collagen peptide, the anti-aging effect was investigated for rice, flour dough, bread, tofu, and agar jelly.

The anti-aging effect is obtained through visual observation and sensory examination of the degree of hardening or discoloration and discoloration during storage after 24 to 72 hours at room temperature by mixing or evenly spraying 0.05 to 0.2% by weight of collagen peptide in cooked food or ingredients. Comparison was made, and the results (S; very good, A; good, B; average, C; poor) are shown in the following [Table 1].

division Application example rice Flour dough bread tofu Agar Example 1 S S S A S Comparative Example 1 C C C C C

Referring to [Table 1], it was found that the food to which the chelate complex of the Fe-collagen peptide of Example 1 was added does not harden well and less discoloration even during long-term storage.

1-2) Experiment on the effect of improving preservation

In order to understand the effect of improving preservation when added to porridge, rice and flour using the collagen peptide, 0.05 to 0.2% by weight of collagen peptide is mixed or evenly sprinkled with rice porridge, abalone porridge, multigrain rice, and flour dough for 24 to 72 hours at room temperature. After elapsed, the smell of rotting (off-flavor) was grasped, and the results are shown in [Table 2].

Meanwhile, the total number of bacteria in Example 1 and Comparative Example 1 was compared in order to quantitatively determine the effect of improving the preservability.

For the total number of bacteria, 112.5 ml of peptone water was added to 12.5 g of the sample, and then the homogenized sample was diluted with 1 ml of the sample solution, and 1 ml of each step was aseptically dispensed into 3 sterilized Petri dishes. 15 ml of PCA (Plate Count Agar) maintained at 47°C was aseptically added and mixed with the sample solution.

After solidification, the medium was cultured at 37° C. for 24 hours, and a plate having 50 to 400 colonies per plate was selected, and the number of colonies was calculated as cfu per gram of the count sample.

division Application example Remark Rice porridge Abalone porridge Multigrain rice Flour dough Total bacterial count unit is expressed as (Log cfu/g) Example 1 4.82±0.04 5.83±0.06 5.75±0.04 5.24±0.06 Comparative Example 1 10.98±0.06 13.27±0.05 9.46±0.05 12.36±0.06

Referring to [Table 2], it was found from the result of measuring the total number of bacteria that the food containing the chelate complex of the Fe-collagen peptide of Example 1 was significantly improved in preservation.

2. Sensory evaluation of ramen containing super absorbent collagen

Example 2

First, 600 parts by weight of gravitational wheat flour, 180 parts by weight of tapaoka starch, 60 parts by weight of soybean flour, 45 parts by weight of rice flour, 15 parts by weight of sprout barley powder, 0.6 parts by weight of mineral chelate collagen peptide, 7 parts by weight of hemp powder, 8 parts by weight of Maesengyi powder Materials weighed in parts by weight, 5 parts by weight of purified salt and 300 parts by weight of purified water were prepared.

Next, after mixing and kneading the measured materials to prepare a dough, the dough was heated at 800W for 45 seconds, and ^{a pressure of 4kgf/cm 2} was applied to the heated dough for 15 minutes, and the The pressure-applied dough was aged by refrigerating for 4 hours in a refrigerator at a temperature of 9°C.

Subsequently, the aged dough was subjected to a process such as normal noodle making, steaming, molding, drying, etc. to prepare noodle.

Comparative Example 2

Ramen was prepared through the same materials and steps as in Example 2, but in Comparative Example 2, unlike Example 2, it did not contain a mineral chelate collagen peptide (a chelate complex of Fe-collagen peptide prepared in Example 1). Was prepared.

Experimental Example 2

Sensory evaluation was performed using the ramen of Example 2 and Comparative Example 2.

<Sensory evaluation>

After preparing the instant noodles prepared according to Example 2 and the instant noodles prepared according to Comparative Example 2, they were allowed to stand at a temperature of 35 to 36°C for 25 hours and stored, and the taste, aroma, texture, preference, etc. of the instant noodles were sensory Evaluation was performed, and the results are shown in [Table 4] below.

At this time, as the soup boiled with the ramen, a commercially available soup (S Ramen Soup, manufactured by N Company) was used, and the sensory test was conducted on 30 general consumers, and the score and evaluation criteria Was used the 9-point scoring method, and is shown in [Table 3] below.

score Evaluation standard 9 Very good 7 good 5 usually 3 Bad One Very bad

division Taste (flavor) Incense (smell) Texture (physical properties) Texture Overall preference Example 2 8.4 8.5 8.5 8.5 8.4 Comparative Example 2 6.9 6.7 7.0 7.1 6.9

Referring to [Table 4], it was confirmed that the taste (flavor), aroma (odor), texture (physical properties), and overall preference of the ramen prepared according to Example 2 were superior to that of the ramen according to Comparative Example 2.

This is because the ramen prepared according to Example 2 contains the mineral chelate collagen peptide (a chelate complex of Fe-collagen peptide prepared in Example 1) to prevent aging of the instant noodles and improve the preservability, thereby improving the flavor and texture of the customer. It is judged to have satisfied the acceptability of.

In the above, a preferred embodiment of the present invention has been described with reference to the accompanying drawings, but those of ordinary skill in the art to which the present invention pertains, the present invention is in other specific forms without changing the technical spirit or essential features. It will be appreciated that it can be implemented. Therefore, it should be understood that the exemplary embodiment described above is illustrative in all respects and is not limiting.

Claims (9)

After preparing the materials, a material preparation and weighing step (S100) of weighing with a constant weight;
After preparing a dough by mixing and kneading the measured materials, a dough preparation and aging step of aging the dough (S200);
A noodle-making step (S300) of rolling and cutting out the aged dough to make noodles;
A steaming and forming step (S400) of steaming the cut-out side through a steamer and then forming it into a predetermined shape; And
Including a drying step (S600) of drying the molded side,
In the material preparation and weighing step (S100), the materials include gravity wheat flour, tapioca starch, soybean flour, rice flour, sprout barley flour, mineral chelate collagen peptide, hemp powder, and maesengyi powder, purified salt and purified water to be prepared, and the mineral chelate collagen The peptide is characterized in that it comprises the steps of 1) adding an enzyme to collagen to hydrolyze to form a collagen peptide and 2) adding a mineral to the collagen peptide to form a chelate collagen peptide. A method of making ramen containing collagen.
The method of claim 1,
In the material preparation and weighing step (S100), the materials are 400 to 800 parts by weight of gravity wheat flour, 150 to 200 parts by weight of tapioca starch, 40 to 80 parts by weight of soybean flour, 30 to 60 parts by weight of rice flour, 10 to 20 parts by weight of sprout barley flour Parts, mineral chelate collagen peptide 0.1 to 1 parts by weight, hemp powder 5 to 10 parts by weight, meesengyi powder 5 to 10 parts by weight, purified salt 1 to 10 parts by weight, and purified water 250 to 350 parts by weight weight ratio prepared by weighing Method for producing ramen containing super absorbent collagen.
The method of claim 2,
In the step of preparing and aging the dough (S200), after preparing the dough by mixing the materials, the dough is heated using a microwave, and the microwave is 700 to 1000W for 30 to 60 seconds. After heating, a pressure of 3 to 5 kgf/cm ² is applied to the dough heated by microwave for 10 to 20 minutes, and the dough to which the pressure is applied is refrigerated and aged, but the dough to which the pressure is applied is 7 to 11 A method for producing ramen containing super absorbent collagen, characterized in that it is aged by refrigerating for 3 to 5 hours in a refrigerator at a temperature of °C.
The method of claim 3,
In the material preparation and weighing step (S100), the hemp powder is washed after preparing hemp, and the washed hemp is first dried to remove moisture contained in the hemp, but the washed hemp is dried at a temperature of 12 to 15°C. The first drying is performed for 30 to 50 hours, the skin of the first dried hemp is removed, and the hemp from which the skin has been removed is immersed in a mixed solution, and the mixed solution is 1 part by weight of grape juice, 1 part by weight of lemon juice, and 4 parts by weight of bamboo saline. It is prepared by mixing in a weight ratio of parts by weight, and the concentration of the bamboo saline solution is 0.1 to 1.0% by weight, and the hemp from which the skin has been removed is immersed in a mixed solution and then maintained at a temperature of 15 to 20°C for 30 to 60 minutes, After removing the hemp immersed in the mixed solution, the hemp is steamed, but after mixing in a weight ratio of 15 to 25 parts by weight of cinnamon powder and 5 to 15 parts by weight of sugar, heating in a steamer with water vapor at 120 to 130°C for 10 to 30 minutes It is carried out by steaming, and the second drying is performed after cutting the steamed hemp, but after cutting the hemp into a size of 1 to 20 mm, the cut hemp is dried for 40 to 60 hours at 25 to 30°C. 2 Method for producing ramen containing super absorbent collagen, characterized in that it is manufactured through a process of powdering dried hemp.
The method of claim 1,
The average molecular weight of the collagen peptide is 200 to 500 Da, or 600 to 800 Da, and the size is 0.1 nm to 10 nm.
The method of claim 5,
In the step of 1) adding an enzyme to collagen to form a collagen peptide by hydrolysis reaction, the enzyme includes any one or more proteolytic enzymes selected from the group consisting of collagenase, trypsin, papain, pepsin, and alcalase, and , The method for producing ramen containing super absorbent collagen, characterized in that the hydrolysis reaction for decomposing the collagen into collagen peptides is carried out at 50 to 60° C. for 2 to 24 hours.
The method of claim 6,
In the step of forming a chelate collagen peptide by adding a mineral to the 2) collagen peptide, the mineral is one or more selected from the group consisting of Cu, Zn, Fe, Se, Cr, Mg, Mn, Ca, and Co. Method for producing ramen containing super absorbent collagen.
Ramen containing super absorbent collagen, characterized in that it is produced by any one of the methods selected from claim 1 to claim 7. delete

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