KR102259250B1 - Noodles containing kelp and its manufacturing method - Google Patents

Abstract

The present invention relates to kelp-containing noodles and a method for manufacturing the same. The method includes: a step of sorting kelp; a step of blanching the sorted kelp; a step of cooling the blanched kelp; a step of dewatering the cooled kelp; a step of salting the dewatered kelp; a step of ripening the salted kelp for 22 to 26 hours; a step of turning the ripened kelp into powder; a step of forming a first dough using the kelp powder; a step of preparing a second dough by ripening the first dough; and a step of preparing kelp-containing noodles with the second dough. The salting step includes a step of performing salting by mixing 20 parts by weight to 40 parts by weight of salt with respect to 100 parts by weight of kelp. The first dough forming step includes a step of mixing 5 parts by weight to 7 parts by weight of kelp powder, 1 part by weight to 2 parts by weight of corn starch, and 5 parts by weight to 20 parts by weight of purified water with respect to 100 parts by weight of flour.

Description

Noodles containing kelp and its manufacturing method

The present invention relates to noodles containing kelp and a manufacturing method thereof, and to noodles containing kelp containing kelp, which are rich in vitamins and minerals, and to improve flavor by kelp flavor, and to a method for manufacturing the same.

As the structure of social life became more diversified and industrialized due to the modernization of industry and the improvement of the economic level, the use of noodles in food rapidly took up a high proportion, bringing about many changes in dietary patterns.

Since ancient times, Koreans have enjoyed noodles made with various grains, such as buckwheat noodles, starch noodles, or kalguksu, as a side dish in place of rice, the staple food. However, due to the nature of wheat flour, nutrients were not enough to substitute for meals, so it was mostly eaten as a simple meal like a snack.

In recent years, as interest in health increases along with the well-being craze, noodles in various forms are being manufactured by adding new ingredients to meet the various tastes of modern people.

However, most of the existing noodles simply add healthy food to wheat flour so that healthy food can be consumed together with wheat flour. In general, noodles are made by kneading wheat flour with water and other ingredients, forming a noodle strip, and then cutting it or extruding the dough, and the manufacturing method is relatively simple.

However, when only wheat flour is used as a material for noodles, it is close to the white color of wheat flour, does not contain even nutrients, and does not have a special taste. In addition, the conventional noodles made of only wheat flour as a main ingredient are not digestible well, so it is not only very difficult for people with a weak digestive system to digest, but also has a problem that it is not beneficial to health when ingested. Therefore, there is a need to develop excellent noodles that are nutritious, beneficial to health, and meet the tastes of modern people.

The problem to be solved by the present invention is to provide a noodle containing kelp, which is rich in vitamins and minerals, and a method for producing the same, while at the same time improving the flavor by the flavor of the kelp.

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

A method for producing noodles containing kelp according to an embodiment for solving the above problem includes the steps of selecting a kelp, blanching the selected kelp, cooling the poached kelp, and the cooled kelp Dehydrating the kelp, salting the dehydrated kelp, aging the salted kelp for 22 to 26 hours, powdering the aged kelp, and using the powdered kelp Forming a first dough, preparing a second dough by aging the first dough, and preparing noodles containing the kelp with the second dough, wherein the dehydrated kelp is salted The step of salting includes mixing and salting in a ratio of 20 parts by weight to 40 parts by weight of salt with respect to 100 parts by weight of the kelp, and the step of forming a first dough using the powdered kelp includes: 100 parts by weight of flour 5 to 7 parts by weight of kelp powder, 1 to 2 parts by weight of corn starch, and 5 to 20 parts by weight of purified water based on parts by weight.

The step of blanching the selected kelp may include blanching the kelp in seawater at a temperature of 75°C to 80°C for 4 minutes to 6 minutes.

The step of cooling the blanched kelp may include cooling the kelp in cooling water of 1° C. to 5° C. for 1 minute to 5 minutes, and the cooling water may be seawater.

The step of forming the first dough using the powdered kelp further includes the step of adding shiitake mushroom powder, wherein the shiitake mushroom powder is in a ratio of 3 parts by weight to 5 parts by weight based on 100 parts by weight of the flour. can be mixed with

The step of forming the first dough using the powdered kelp further includes adding shrimp powder, and the shrimp powder is mixed in a ratio of 4 parts by weight to 6 parts by weight based on 100 parts by weight of the flour. can be

Noodles containing kelp according to another embodiment for solving the above problems may be manufactured by a method for manufacturing noodles containing kelp.

Details of other embodiments are included in the detailed description and drawings.

According to the kelp-containing noodles and the manufacturing method thereof according to an embodiment, it is possible to prepare noodles containing kelp to add a soft texture and flavor, and at the same time improve insufficient nutritional components.

Effects according to the embodiments are not limited by the contents exemplified above, and more various effects are included in the present specification.

1 is a manufacturing process diagram of noodles containing kelp according to an embodiment.

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 together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms different from each other, and only these embodiments make the disclosure of the present invention complete, and common knowledge in the technical field to which the present invention pertains. It is provided to completely inform the scope of the invention to the possessor, and the invention is only defined by the scope of the claims.

Hereinafter, specific embodiments will be described with reference to the accompanying drawings.

1 is a manufacturing process diagram of raw kelp noodles according to an embodiment.

Referring to FIG. 1 , the method for manufacturing noodles containing kelp according to an embodiment includes the steps of selecting kelp (S10), blanching the selected kelp (S20), and cooling the kelp (S30). ), the step of dehydrating the cooled kelp (S40), the step of salting the dehydrated kelp (S50), the step of self-resolving the salted kelp (S60), the step of powdering the mature kelp (S70) and powder It may include a step (S80) of mixing the kelp with wheat flour, corn starch, and purified water, kneading it, and then undergoing an aging process to prepare noodles containing kelp.

In some embodiments, the step of selecting the kelp (S10) may be a step of selecting fresh kelp after collecting the kelp from the sea. In some embodiments, the seaweed may use kelp originating in Wando, Jeollanam-do. However, it is not limited thereto. In addition, some embodiments may be selected by collecting kelp cultured in the sea in mid-April, which has the highest mineral content of kelp.

In some embodiments, the step of selecting the kelp (S10) may further include washing the collected kelp. For example, a kelp is put into the entrance of a water tank where seawater is vortexed, and the kelp is vortexed with seawater to induce friction between the kelp and between the kelp and the seawater, thereby separating foreign substances attached to the kelp from the kelp.

The step of blanching the selected kelp (S20) is a step of blanching the selected kelp in heated water. In some embodiments, the heating temperature may be between 75°C and 80°C. Also, in some embodiments, seawater may be used as the water. In some embodiments, the blanching time may be 4 to 6 minutes. For example, the selected kelp may be blanched in seawater heated to 75° C. for 6 minutes, and the selected kelp may be blanched in seawater heated to 80° C. for 4 minutes.

As described above, by blanching kelp by temperature and time, it is possible to not only sterilize, but also to prevent the discharge of alginic acid, to remove the fishy smell peculiar to the kelp, and to preserve the unique color of the kelp. Alginic acid is a dietary fiber and has an excellent effect on lowering cholesterol levels and blood pressure.

In the step of cooling the blanched kelp (S30), the blanched kelp may be cooled through cooling water. For example, the blanched kelp can be cooled by putting it in cooling water of 1 ° C. to 5 ° C. for 1 minute to 5 minutes. In some embodiments, the coolant may be seawater. In this case, the kelp can be cooled for 5 minutes in seawater cooling water at 4°C. Also, in some embodiments, the cooling water may be mixed with seawater and purified water. In this case, the kelp can be cooled for 3 minutes in mixed cooling water at 3°C. However, the present invention is not limited thereto, and the cooling time may vary according to the type and temperature of the cooling water.

In some embodiments, the mixed cooling water may be mixed in a ratio of 50 parts by weight to 150 parts by weight of purified water based on 100 parts by weight of seawater.

The step of dehydrating the cooled kelp (S40) may be a step of reducing the moisture content of the cooled kelp. For example, it is possible to reduce the amount of moisture contained in the kelp by receiving the kelp into the water tank and discharging the moisture to the lower side of the sieve by gravity using a sieve or the like. However, the present invention is not limited thereto, and the moisture content of the kelp can be reduced through a dehydration container or a dehydration device commonly used.

Salting the dehydrated kelp (S50), salting the dehydrated kelp with salt, may be mixed in a ratio of 20 parts by weight to 40 parts by weight of salt with respect to 100 parts by weight of kelp. In some embodiments, the salt may be sea salt, but is not limited thereto.

The step 60 of aging the salted kelp may be a step of aging the kelp for 22 hours to 26 hours in a salted state. For example, in the case of a mixture of 200 parts by weight of salt with respect to 100 parts by weight of kelp, the aging time may be 26 hours. In addition, in the case of a mixture of 30 parts by weight of salt with respect to 100 parts by weight of kelp, the aging time may be 22 hours. In addition, in the case of a mixture of 25 parts by weight of salt with respect to 100 parts by weight of kelp, the aging time may be 24 hours. However, the present invention is not limited thereto, and the aging time may vary depending on the state of the kelp and salt, the salting temperature, etc. In this way, the salinity of the aged kelp may be 18% to 20%. The reason that the salinity of the kelp is 18% to 20% is because the kelp comes out only for one season, so it has to be stored in a freezer. If the salinity of the kelp is lower than 18%, the blanched green color of the kelp is changed, This is because if the salinity is higher than 18%, the original moisture of the kelp will be lost. However, it is not limited thereto. In some embodiments, the aged kelp can be stored for a long time through freezing storage.

The step of pulverizing the aged kelp (S70) may include dehydrating the aged kelp, dehydrating the aged kelp, drying the dehydrated kelp, and grinding the dried kelp. have.

In the step of dehydrating the aged kelp, the kelp can be washed by putting the kelp into the inlet of the water tank where seawater is vortexed, and vortexing the kelp together with the seawater. However, the present invention is not limited thereto, and the aged kelp may be washed with purified water.

The step of dehydrating the aged kelp may include receiving the kelp into a water tank tank and discharging moisture to the lower side of the sieve by gravity using a sieve or the like to remove moisture from the kelp. However, the present invention is not limited thereto, and moisture from the kelp may be removed through a dehydration container or a dehydration device commonly used.

The step of drying the dehydrated kelp may be a step of drying the kelp in the sea breeze for 24 to 48 hours. However, the present invention is not limited thereto, and in some embodiments, it may be dried at 30° C. to 50° C. for 15 hours to 36 hours through a dryer. However, the present invention is not limited thereto, and in some embodiments, drying the kelp may be performed through a dryer. However, the present invention is not limited thereto, and various methods capable of drying the kelp with hot air may be used.

The step of pulverizing the dried kelp may be performed through a pulverizer. In some embodiments, the dried kelp may be pulverized to 450 mesh to 650 mesh. However, it is not limited thereto.

The powdered kelp is mixed with wheat flour, corn starch, and purified water and kneaded, followed by an aging process to produce noodles containing kelp (S80), by mixing the powdered kelp with flour, corn starch, and purified water. It may include the steps of preparing the dough, maturing the dough, and preparing noodles containing kelp with the aged dough.

The step of preparing a dough by mixing powdered kelp with wheat flour, corn starch, and purified water includes 5 to 7 parts by weight of kelp powder, 1 to 2 parts by weight of cornstarch, and 5 parts by weight of purified water based on 100 parts by weight of wheat flour. A dough containing kelp can be prepared by mixing in a proportion of parts by weight to 20 parts by weight. The mixing of the dough can be used in the equipment used in the food processing field and can be mixed so that the dough is completely unwrapped. In some embodiments, ice may be added to the kneading process, and when ice is added, elasticity and chewy texture of the dough may be improved.

Kelp is an alkaline food rich in calcium, vitamins, iodine and alginic acid, which promotes blood circulation and is effective in preventing arteriosclerosis and hypertension. In addition, since it can remove waste products from the body, it is effective in postpartum recovery, obesity suppression, and women's skin beautification. It has excellent taste and aroma, making it possible to make soup.

Corn starch compensates for the lack of nutrients in wheat flour, making the noodles sticky and increasing their savory taste. In addition, corn starch has effects such as cardiovascular prevention, tooth decay prevention, hangover relief, constipation improvement, and edema removal.

In some embodiments, shiitake mushroom powder may be added to the dough. In this case, the dough is made from 5 parts by weight to 7 parts by weight of kelp powder, 1 part by weight to 2 parts by weight of corn starch, 3 parts by weight to 5 parts by weight of shiitake mushroom powder, 5 parts by weight to 20 parts by weight of purified water based on 100 parts by weight of wheat flour. can be mixed in proportions.

Shiitake mushrooms are low in fat and rich in dietary fiber. In addition, it is effective in improving blood vessel function and preventing constipation.

In some embodiments, shrimp powder may be added to the dough. In this case, the dough is 5 to 7 parts by weight of kelp powder, 1 to 2 parts by weight of corn starch, 3 to 5 parts by weight of shiitake powder, 4 to 6 parts by weight of shrimp powder, based on 100 parts by weight of wheat flour. It may be mixed in a ratio of 5 parts by weight to 20 parts by weight of purified water.

In some embodiments, aronia powder may be added to the dough. In this case, the dough is 5 to 7 parts by weight of kelp powder, 1 to 2 parts by weight of corn starch, 3 to 5 parts by weight of shiitake powder, 4 to 6 parts by weight of shrimp powder, based on 100 parts by weight of wheat flour. parts, 2 parts by weight to 4 parts by weight of aronia powder, and 5 parts by weight to 20 parts by weight of purified water may be mixed in a ratio. When aronia powder is included in the dough, there is an advantage that the texture of the noodles can be made softer and the polyphenol component can be increased at the same time. Polyphenols are effective in reducing the risk of various diseases due to their high antioxidant ability to protect DNA or cellular proteins and enzymes that are damaged by exposure to free radicals.

The step of aging the dough may be a step of aging for 3 to 5 hours at a temperature of about -1 degree to about 5 degrees below zero by dividing it by one serving or a predetermined amount required. However, it is not limited thereto.

The step of preparing noodles containing kelp with the aged dough may be a step of making the aged dough. For example, the noodles may be made into noodles of a desired shape through a noodle making machine or may be made into noodles of a desired shape by hand. For example, noodles can be made in a desired shape, such as mid-myeon, somen, da-myeon, kalguksu-myeon, and spaghetti noodles. Noodles of a desired shape, such as jungmyeon, somen noodles, face noodles, kalguksu noodles, spaghetti noodles, etc., may be prepared as dry noodles as well as raw noodles.

When noodles, kalguksu, etc. are cooked using the noodles containing kelp prepared in this way, the flavor is improved by the flavor of the kelp, so there is no need for a separate broth, and nutrients such as vitamins and minerals can be improved. be able to In addition, the cooking method is simplified because there is no need to add soy sauce or salt due to the salt of the kelp.

In some implementations, kelp-containing noodles may be dried to make dry noodles. For example, the noodles containing kelp may be dried through natural drying, hot air drying, or blow drying. In some embodiments, the noodles containing kelp may be dried at a temperature of 25 to 27° C. for 2 to 10 hours. In some embodiments, dried noodles containing kelp may be prepared by drying the noodles containing kelp at a relative humidity of 28% to 32% using a blower at a blowing speed of 5 to 20 m/s for 2 to 10 hours. However, it is not limited thereto.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can be implemented in other specific forms without changing the technical spirit or essential features of the present invention. You will be able to understand. Therefore, it should be understood that the embodiments described above are illustrative and non-limiting in all respects.

Claims (6)

selecting the kelp;
Blanching the selected kelp;
cooling the blanched kelp;
dehydrating the cooled kelp;
salting the dehydrated kelp;
Aging the salted kelp for 22 hours to 26 hours;
pulverizing the aged kelp;
forming a first dough using the powdered kelp;
preparing a second dough by aging the first dough; and
Comprising the step of preparing the noodles containing the kelp with the second dough,
The salting of the dehydrated kelp includes salting by mixing 20 parts by weight to 40 parts by weight of salt with respect to 100 parts by weight of the kelp,
Forming the first dough using the powdered kelp includes 5 to 7 parts by weight of kelp powder, 1 to 2 parts by weight of corn starch, 3 parts by weight of shiitake powder, based on 100 parts by weight of wheat to 5 parts by weight, 4 to 6 parts by weight of shrimp powder, 2 to 4 parts by weight of aronia powder, and 5 parts by weight to 20 parts by weight of purified water.
The step of blanching the selected kelp,
It includes the step of blanching the kelp in seawater at 75°C to 80°C for 4 minutes to 6 minutes,
The step of cooling the blanched kelp,
Cooling the kelp in cooling water of 1 ° C to 5 ° C for 1 minute to 5 minutes, wherein the cooling water is seawater,
The step of pulverizing the aged kelp includes dehydrating the aged kelp, drying the dehydrated kelp in the sea breeze for 26 hours, and grinding the dried kelp into 455 mesh. A method of manufacturing noodles.
delete delete delete delete A noodle containing kelp prepared by the method of claim 1 .

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