KR102321371B1 - Glass noodles including of ginseng extract and method for preparation thereof - Google Patents

Abstract

The present invention relates to vermicelli containing red ginseng extract and a method for preparing the same, and more particularly, the present invention comprises the steps of: (1) preparing a colloidal sweet potato starch paste by adding water to sweet potato starch; (2) preparing sweet potato starch water by adding red ginseng extract and alpha chitosan aqueous solution to the colloidal sweet potato starch; (3) mixing the sweet potato starch water with sweet potato starch and stirring to prepare a dough; and (4) removing the air remaining in the dough, forming and gelatinizing, and relates to a method for producing vermicelli using red ginseng extract and alpha chitosan, and also red ginseng extract and alpha prepared by the method of the present invention. It relates to vermicelli containing chitosan. The method for preparing vermicelli of the present invention uses red ginseng extract and alpha chitosan aqueous solution containing useful saponins for the human body, so that a new vermicelli with improved nutritional and organoleptic properties can be prepared, thereby satisfying consumer preferences and at the same time It has the ability to improve health.

Description

Vermicelli containing red ginseng extract and its manufacturing method {Glass noodles including of ginseng extract and method for preparation thereof}

The present invention relates to vermicelli containing red ginseng extract and a method for preparing the same.

Dangmyeon, also called homyeon (胡麵), is made from starch such as potatoes or sweet potatoes. Looking at the manufacturing process of vermicelli, first, a part of the raw material starch is put together with alum to make it paste, and the paste is used to make a paste for vermicelli. Then, when the noodles are cooked, take them out, put them in a water container, cool them, and then freeze them.

Vermicelli is a food that needs to be eaten with heat because it is alpha once in the process of making starch and then becomes beta when it is commercialized.

On the other hand, due to the modernization of the times and changes in the social trend in which consumers place importance on health, new noodles with improved health promotion and functionality to meet consumers' preferences are being developed.

For example, Korean Patent No. 10-1346364 discloses a method for producing vermicelli with enhanced antioxidant activity by adding purple sweet potato, and Korean Patent No. 10-1754338 discloses antihypertensive and antidiabetic with mulberry leaf powder added. The contents of functional vermicelli with efficacy are disclosed, and Korean Patent No. 10-0922518 discloses a method for producing vermicelli with fish collagen added thereto.

However, there is still no example of using red ginseng extract in the production of vermicelli.

Republic of Korea Patent Registration No. 10-1346364 Republic of Korea Patent No. 10-1754338 Republic of Korea Patent Registration No. 10-0922518

Accordingly, the present inventors are able to improve the health of consumers and improve the chewy texture of the vermicelli noodles, which is excellent in both nutritional and sensory aspects to satisfy consumer preferences. The present invention was completed by establishing

Accordingly, it is an object of the present invention to provide a method for preparing vermicelli using red ginseng extract and alpha chitosan.

Another object of the present invention is to provide a vermicelli containing red ginseng extract and alpha chitosan prepared by the method of the present invention.

Another object of the present invention is to provide a japchae using the vermicelli of the present invention.

In order to achieve the object of the present invention as described above, the present invention comprises the steps of (1) preparing a colloidal sweet potato starch paste by adding water to sweet potato starch; (2) preparing sweet potato starch water by adding red ginseng extract and alpha chitosan aqueous solution to the colloidal sweet potato starch; (3) mixing the sweet potato starch water with sweet potato starch and stirring to prepare a dough; And (4) removing the air remaining in the dough, it provides a method for producing vermicelli using red ginseng extract and alpha chitosan comprising the steps of molding and gelatinizing.

In one embodiment of the present invention, the red ginseng extract may be to use 65 Brix red ginseng extract in an amount of 0.1 to 1.0% by weight based on the total weight% of starchy water.

In one embodiment of the present invention, the alpha chitosan aqueous solution may have a molecular weight of 10,000 to 50,000 Da and a deacetylation degree of 90 to 95%.

In one embodiment of the present invention, the alpha chitosan aqueous solution may be used in an amount of 0.1 to 0.2% by weight based on the total weight% of the starch pool water.

In one embodiment of the present invention, the gelatinization of step (3) may be performed at a temperature of 98 ~ 100 ℃.

In addition, the present invention provides a vermicelli containing red ginseng extract and alpha chitosan prepared by the method of the present invention.

In addition, the present invention provides a japchae using the vermicelli of the present invention.

In one embodiment of the present invention, the japchae may be a retort japchae.

The method for preparing vermicelli of the present invention using a starch paste containing red ginseng extract and alpha chitosan uses a red ginseng extract containing a saponin component useful for the human body, and by using an aqueous alpha chitosan solution, it has excellent nutritional properties due to red ginseng and vermicelli with alpha chitosan. There is an effect that can provide vermicelli with excellent taste to which all of the elastic properties are given, and there is an effect that can increase the added value of food using the vermicelli.

1 is a schematic diagram showing the manufacturing process of vermicelli using red ginseng extract and alpha chitosan of the present invention.

The present invention contains saponin, a specific component of red ginseng, and provides a chewy texture by increasing the elasticity of the vermicelli by alpha chitosan.

Therefore, the present invention comprises the steps of (1) adding water to sweet potato starch to prepare a colloidal sweet potato starch; (2) preparing sweet potato starch water by adding red ginseng extract and alpha chitosan aqueous solution to the colloidal sweet potato starch; (3) mixing the sweet potato starch water with sweet potato starch and stirring to prepare a dough; And (4) removing the air remaining in the dough, it provides a method for producing vermicelli using red ginseng extract and alpha chitosan comprising the steps of molding and gelatinizing.

A more detailed description of the manufacturing method is as follows.

First, for the preparation of the vermicelli according to the present invention, a colloidal sweet potato starch paste is prepared.

The sweet potato starch paste is prepared by mixing sweet potato starch with water in a colloidal state.

Then, red ginseng extract and alpha chitosan aqueous solution are added to the colloidal sweet potato starch to prepare a functional sweet potato starch solution.

To explain the above process in more detail, 5 to 8% by weight of sweet potato starch is put in a pool water container, and hot water at 100° C. is first added to prepare a paste dough, and then cold water is added thereto to prepare a colloidal sweet potato starch paste. makes Then, red ginseng extract and an aqueous solution of alpha chitosan having a molecular weight of 10,000 to 50,000 and a deacetylation degree of 90 to 95% are added to the sweet potato starch paste, and then mixed and stirred at 45 to 50 rpm to maintain a temperature of 63 to 70 ° C. A functional sweet potato starch paste is prepared.

That is, a colloidal sweet potato starch paste is first prepared using sweet potato starch, and then red ginseng extract and alpha chitosan aqueous solution are added to the sweet potato starch paste to prepare sweet potato starch paste.

Therefore, in the present invention, the red ginseng extract and alpha chitosan aqueous solution are not directly mixed with the dough for preparing vermicelli, but sweet potato paste is first prepared using sweet potato starch, and red ginseng extract and alpha chitosan aqueous solution are added thereto to prepare sweet potato starch paste Then, the prepared sweet potato starch paste was mixed with sweet potato starch again to prepare the dough for vermicelli of the present invention.

At this time, the prepared sweet potato starch paste must be maintained at a temperature of 63 to 70 ° C. If the temperature is out of the above temperature, the dough for vermicelli through mixing with sweet potato starch, which is performed later, cannot be properly prepared. Therefore, the sweet potato starch pool water should be maintained at a temperature of 63 to 70 ℃, preferably to be maintained at a temperature of 65 ℃.

In addition, the red ginseng extract may be used by adding 65 Brix red ginseng extract in an amount of 0.1 to 1.0% by weight based on the total weight% of the sweet potato starch pool water.

As the red ginseng extract used in the present invention, a red ginseng extract sold in the art may be used, or a red ginseng extract extracted through the following steps may be used.

For the red ginseng extract, fresh ginseng is washed with a washing machine, sorted by size, steamed at 93°C to 97°C for 2 to 4 hours, and then dried at 50°C to 60°C for about 4 days until the moisture content is 30-50%. After drying, dry naturally until the moisture content is 12-18%. Thereafter, alcohol is added to the dried red ginseng to obtain an alcohol extract. Specifically, the step of primary extraction at 70-80°C for 12-18 hours with 80-85% alcohol, 70-75°C with 20-40% alcohol It consists of a second extraction step for 8 to 12 hours in a , and a third extraction step of extracting at least once for 6-10 hours at 80-90° C. with purified water. In the filtration step, centrifugal filtration is performed and cooled to less than 20°C at 15,000 rpm. Concentration step is concentrated at a temperature of 45 ~ 55 ℃. In the mixing and aging step, mixing and aging is carried out at 70~80℃ for more than 12 hours. After that, it goes through a step of checking whether a certain amount of ginseng saponin is contained. In the case of such a concentration process, it may contain more low-molecular ginseng saponin, which has less bitterness and can improve absorption in the body than when subjected to a conventional concentration process.

On the other hand, red ginseng contains various saponin components useful for the human body and creates new physiologically active ingredients, and has rejuvenating, nourishing and antioxidant action, anti-aging and anti-cancer action, relieving fatigue and stress, improving blood circulation, strengthening immunity, preventing osteoporosis. , anemia treatment, male infertility treatment effect, high blood pressure and diabetes improvement, hangover relief, etc., it helps to improve the diet used to modern instant food.

Therefore, in the present invention, by using the red ginseng extract for the production of vermicelli, the human body useful saponin component contained in the red ginseng can be imparted to the vermicelli to improve the health of consumers.

In addition, the red ginseng extract according to the present invention was used to be 65 brix. If a high concentration of red ginseng extract exceeding 65 brix is used, the taste and aroma of the red ginseng extract is too dark due to the characteristic anti and bitter taste of the vermicelli. On the other hand, if less than 65 Brix is used, the content of saponin, a useful component for the human body contained in red ginseng, is contained in too small amount in the vermicelli. There is this.

In addition, the red ginseng extract is preferably added in an amount of 0.1 to 1.0% by weight based on the total weight% of the sweet potato starch pool water. When used in excess of 1.0% by weight, there is a problem in that the taste of the prepared vermicelli is lowered.

For the preparation of the instant noodles of the present invention, an aqueous alpha chitosan solution was used in addition to the red ginseng extract in the present invention.

Chitosan has a role of adsorbing and excreting excess harmful cholesterol in the body, that is, decholesterolizing, inhibiting the proliferation of cancer cells, and inhibiting absorption in the intestine by adsorbing chloride ions that cause a rise in blood pressure. It is known to inhibit blood pressure rise, proliferate effective bacteria in the intestine and activate cells by discharging it out of the body. it is known that there is

The aqueous solution of chitosan used in the present invention was an aqueous solution in which chitosan was dissolved with lactic acid, and had a molecular weight of 10,000 to 50,000 and an aqueous solution of alpha chitosan having a degree of deacetylation of 90 to 95%.

Chitosan is a material that is processed so that chitin contained in crustaceans such as crabs, crayfish, or shrimp is well absorbed by the human body. It can improve the viscosity and elasticity, or the gloss and moisture of the noodles, so that the chewy texture of the noodles can be kept constant.

In addition, chitin has more than 5,000 N-acetyl-D-glucosamine residues and is a natural high molecular weight polysaccharide with a molecular weight of 1 million or more with β-1-4 carbon bonds. According to the structure of the intermolecular bond, it is classified into α, β, and γ types.

In the present invention, an aqueous solution of alpha-chitosan derived from α-chitin was used, and 0.1 to 0.2 wt% was used based on the total weight% of the sweet potato starch pool water.

At this time, when the alpha chitosan aqueous solution is used in an amount of less than 0.1% by weight, the effect of improving the viscosity and elasticity of the dough or the gloss and moisturizing properties of the noodles is insignificant, and even if it is used in excess of 0.2% by weight, the effect does not increase according to the amount used. There is a problem in that it is not economical, and there is a problem in that the taste and texture are rather reduced.

In addition, the alpha chitosan aqueous solution of the present invention has a molecular weight of 10,000 to 50,000 and a degree of deacetylation of 90 to 95%, which can have an effect on absorption or digestion in the body, preferably 30,000 Da and a degree of deacetylation. 95% can be used.

Next, the sweet potato starch paste prepared by the above process is mixed with sweet potato starch and stirred to prepare a dough for manufacturing vermicelli.

Specifically, the dough for preparing the vermicelli is prepared by adding 55 to 65% by weight of sweet potato starch and 35 to 45% by weight of the prepared sweet potato starch paste in a kneader and mixing and stirring to prepare a dough for vermicelli. At this time, the temperature of the dough for vermicelli is set at 40 to 45° C. and well stirred while rotating at 45 to 50 rpm with a stirrer to prepare a dough.

Next, the remaining air in the dough is removed. The air remaining in the dough can be removed by transferring the dough for noodles prepared from the kneader in the previous step to a vacuum machine.

When the air removal is complete, the forming and gelatinization process is performed. In the forming step, the noodles can be prepared with the dough for vermicelli, and the height of the molding machine and the luxury pot is adjusted to form the noodles so that the thickness of the noodles is 1.0-1.2mm. If the thickness of the noodles is less than 1.0mm during molding, the noodles are easily broken during the boiling or cooking process. There is a problem with losing.

Next, the gelatinization step of the molded and strand-formed vermicelli noodles, taking into account the initial gelatinization temperature of the sweet potato starch, the gelatinization temperature of the molded starch is carried out at 98 to 100°C.

When the gelatinization is performed outside of the above temperature range, there is a problem in that the vermicelli noodles in the intact form are not produced and the sensuality is reduced.

When the gelatinization process is completed, the gelatinized vermicelli is cooled, the cooled vermicelli is cut, the cut vermicelli is aged, the aged vermicelli is stored in a freezer for pre-cooling and rapid cooling, and the frozen vermicelli is thawed. The step of dehydrating, drying the noodles, and packaging the noodles may be additionally performed.

As mentioned above, the vermicelli prepared by the method of the present invention has a feature that can shorten the cooking time due to high water absorption rate, and the high moisturizing effect of boiled vermicelli can lower the dehydration rate of water, so the texture and physical properties of the vermicelli are general. It is superior to vermicelli and can produce high-quality smart vermicelli.

Furthermore, the present invention can provide vermicelli containing red ginseng extract and alpha chitosan prepared by the method of the present invention, and the royal vermicelli prepared by the method according to an embodiment of the present invention has a moisturizing effect of boiled vermicelli. Due to its high water content, the dehydration rate is lowered, so the texture and physical properties of the vermicelli are superior to those of ordinary vermicelli. Compared to ordinary vermicelli, we developed premium class vermicelli dishes to develop regional specialties and various dishes and retorts using vermicelli containing red ginseng extract. High value-added products can be produced through commercialization.

In addition, the vermicelli prepared by the method of the present invention can be used as a raw material for various dishes, and in particular, it can be used as a raw material for manufacturing japchae, and the prepared japchae can be processed into a retort japchae form.

Hereinafter, the present invention will be described in more detail through examples. These examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

< Example 1>

Contains red ginseng extract and chitosan Royal production of vermicelli

1. Preparation of grass water

For the production of vermicelli containing red ginseng extract and chitosan, first, functional grass water is prepared. To this end, 8 kg of sweet potato starch and 50 L of 100°C hot water were added to a pool bowl, mixed, and then 41.6 L of cold water was added to prepare a colloidal sweet potato starch paste maintained at 65°C. Then, 200 g of an aqueous solution of alpha chitosan having a molecular weight of 30,000 Da and a deacetylation degree of 95% and 200 g of 65 Brix red ginseng extract dissolved in the sweet potato starch solution with lactic acid solution were added and mixed and stirred at 50 rpm to contain red ginseng extract and chitosan. 100 kg of sweet potato starch water at 65° C. was prepared.

2. Dough making

The red ginseng extract prepared in step 1 and sweet potato starch paste containing chitosan were added to a kneader in which sweet potato starch was stored, and the dough was prepared by rotating at a speed of 50 rpm with a stirrer for 8 minutes, at this time containing the red ginseng extract and chitosan. 45 kg of sweet potato starch paste water and 55 kg of sweet potato starch were added and mixed, and the dough was mixed while maintaining the temperature at 45° C. to prepare a dough for preparing royal vermicelli containing red ginseng extract and chitosan.

3. Removal of air remaining in the dough for vermicelli

In the above step, the dough for vermicelli prepared from the kneader was transferred to a vacuum machine to remove all air remaining in the dough for vermicelli.

4. Molding of Royal Vermicelli

The dough for smart vermicelli prepared in the above step was molded so that the thickness of the noodles was 1.0-1.2 mm by adjusting the height of the molding machine and the luxury pot.

5. Luxury

What was molded in the above step was gelatinized at a temperature of 100°C.

6. Preparation of Royal Vermicelli

Next, the gelatinized vermicelli was cooled, the cooled vermicelli was cut, and the cut royal vermicelli was aged. After that, the aged royal vermicelli was stored in a freezer and pre-cooled and quenched, and then the frozen royal vermicelli was thawed and dehydrated. After drying and packaging, the royal vermicelli containing the red ginseng extract and chitosan of the present invention was prepared. prepared.

<Comparative Example 1>

In the process of preparing the vermicelli of Example 1, a general vermicelli was prepared using only 100% by weight of sweet potato starch without using any red ginseng extract or chitosan.

<Comparative Example 2>

A vermicelli was prepared in the same manner as in Example 1, except that red ginseng extract was not used in the manufacturing process of the vermicelli of Example 1.

<Comparative Example 3>

Vermicelli was prepared in the same manner as in Example 1, except that chitosan was not used in the manufacturing process of the vermicelli of Example 1.

<Experimental Example 1>

sensory evaluation

A sensory test was performed on 15 sensory test personnel. The evaluation of dietary characteristics and overall preference according to the type of vermicelli were evaluated, and the results are shown in Table 1 below.

* Water temperature: 98℃, product weight: 60g, quantity: 500ml

* 10-point scale = 10: Extremely good, 9: Very good, 8: Very good, 7: Moderately good. 6: Somewhat good, 5: Neither like nor dislike, 4: Somewhat dislike, 3: Moderately dislike, 2: Very dislike, 1: Extremely dislike.

type of vermicelli softness chewy shine texture Overall
symbol experimental group Cooking time (minutes) Example 1 6 9 9 9 9 9 7 9 9 10 10 9 8 10 10 10 10 9 Comparative Example 1 6 7 7 8 7 5 7 8 8 9 8 6 8 9 8 9 8 7 Comparative Example 2 6 8 8 7 8 6 7 8 8 8 8 8 8 7 8 7 7 7 Comparative Example 3 6 7 6 8 7 6 7 8 5 8 8 5 8 8 4 7 8 7

As a result of sensory evaluation, as shown in Table 1 above, the vermicelli of Example 1 prepared by mixing red ginseng extract and alpha chitosan aqueous solution with sweet potato starch compared to the vermicelli of all other comparative examples Tested for softness, chewiness, gloss, and texture All items showed excellent scores, and received the highest score in overall preference. In addition, 8 minutes of cooking time was found to be the most suitable.

On the other hand, the vermicelli of Comparative Example 1 using only sweet potato starch, the vermicelli of Comparative Example 1 without the addition of red ginseng extract, and the vermicelli of Comparative Example 2 without the addition of an aqueous chitosan solution were all prepared by the method of the present invention of Example 1. Compared to that, it showed low scores in all test items of sensory evaluation.

<Experimental Example 2>

Preparation of Japchae using the vermicelli of the present invention

In the general manufacturing process of japchae, japchae were prepared using the red ginseng extract prepared in Example 1 of the present invention and vermicelli containing an aqueous solution of chitosan.

Specifically, the vermicelli of the present invention according to Example 1 is immersed in water, cooled, dehydrated, blanched various vegetables, cooled and dehydrated, and then mixed with vermicelli and various vegetables, onion, garlic, starch syrup, Soy sauce, sugar, glucose, pepper, corn starch, sesame oil and water were added and mixed to prepare japchae. In this case, carrots, shiitake mushrooms, onions, garlic, and spinach were used as the various vegetables.

So far, the present invention has been looked at with respect to preferred embodiments thereof. Those of ordinary skill in the art to which the present invention pertains will understand that the present invention can be implemented in modified forms without departing from the essential characteristics of the present invention. Therefore, the disclosed embodiments are to be considered in an illustrative rather than a restrictive sense. The scope of the present invention is indicated in the claims rather than the foregoing description, and all differences within the scope equivalent thereto should be construed as being included in the present invention.

Claims (8)

(1) adding hot water at 100° C. to sweet potato starch, mixing, and then adding cold water thereto to prepare a colloidal sweet potato starch paste maintained at a temperature of 65° C.;
(2) After adding an aqueous solution of alpha chitosan having a molecular weight of 30,000 Da and a deacetylation degree of 95% dissolved with a lactic acid solution to the colloidal sweet potato starch paste, 65 brix red ginseng alcohol extract was added to maintain a temperature of 65 ° C. Preparing sweet potato starch water;
(3) adding the sweet potato starch paste prepared in step (2) to a kneader in which sweet potato starch is stored, mixing it with the sweet potato starch, and stirring at a speed of 50 rpm for 8 minutes while maintaining a temperature of 45° C. ; and
(4) removing the air remaining in the dough in a vacuum machine, including the step of gelatinizing at 100 ℃ after molding,
In step (2), the red ginseng alcohol extract is first extracted with 80-85% alcohol at 70-80°C for 12-18 hours, and 20-40% alcohol is used at 70-75°C for 8-12 hours 2 It is obtained by the step of extracting tea and the third extraction with purified water at 80 to 90° C. for 6 to 10 hours, and is added in an amount of 0.1 to 1.0% by weight based on the total amount of sweet potato starch water,
The alpha chitosan aqueous solution is characterized in that it is added in an amount of 0.1 to 0.2 wt% based on the total amount of the sweet potato starch water.
A method for preparing vermicelli using red ginseng alcohol extract and alpha chitosan. delete delete delete delete delete delete delete

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