KR102657997B1 - Method for manufacturing dried noodles containing ENTEROMORPHA PROLIFERA powder - Google Patents

Abstract

The present invention can significantly increase the content of dried noodles containing Ecklonia cava powder compared to the conventional dried noodles containing Ecklonia cava powder by changing the composition of the dough step, and a method of manufacturing dried noodles containing Ecklonia cava powder that improves consumer satisfaction when the final noodles are boiled even when the content of Ecklonia cava powder increases. In the method for producing dried noodles consisting of a kneading step, a ripening step, a rolling step, a cutting step, and a drying step, the kneading step includes 5 to 10 parts by weight of refined salt and 10 to 15 parts by weight of Ecklonia cava powder per 100 parts by weight of flour. , Characterized by using a mixture of 20 to 25 parts by weight of purified water and 20 to 25 parts by weight of juice prepared by squeezing and then filtering one or more selected from the group consisting of radish skin, cabbage, and plum pulp. According to the present invention, it is possible to manufacture dried noodles containing Ecklonia cava powder that can sufficiently exhibit the physiological activity of Ecklonia cava powder by significantly increasing the content of Ecklonia cava powder compared to the conventional dry noodle production method. In addition, dried noodles containing Ecklonia cava powder prepared according to the present invention have the advantage of very high consumer satisfaction when the final noodles are boiled.

Description

{Method for manufacturing dried noodles containing ENTEROMORPHA PROLIFERA powder}

The present invention relates to a method for producing dried noodles containing Ecklonia cava powder. More specifically, the content of Ecklonia cava powder is increased compared to the conventional method for producing dried noodles, so that the physiological activity of Ecklonia cava can be fully exhibited, and consumer satisfaction is achieved when the final noodles are boiled. It relates to a significantly improved method for producing dried noodles containing Ecklonia cava powder.

There are many noodle making methods in the world, but broadly speaking, they can be divided into four types: nanamyeon (拉麵), pressed noodles (壓麵), cut noodles (切麵), and somen (素面). Namyeon is made by adding flour and water and kneading it with soda. Noodles that have been added to increase elasticity are called hand-made noodles. Pressed noodles are a method of putting the noodle dough into a mold with holes and pushing it with strong pressure to pull out the noodle strands. It is often seen in noodles made from buckwheat, rice, corn, etc., which are less sticky, and cold noodles. , Chinese vermicelli, and Italian pasta are representative examples.

In addition, jeolmyeon is a noodle-making method that involves kneading by hand, rolling with a rolling pin, and slicing the thin dough with a knife. Representative examples of Korea's kalguksu and Japan's garak noodles and soba make up for the weak elasticity compared to other methods by kneading time and auxiliary ingredients such as eggs. Somen is a noodle made by wrapping wheat dough around a stick and stretching it to make it thin. This includes somen in Korea and Japan, and seonmyeon in China.

Currently, the dried noodles produced in Korea include regular noodles, which are dried by putting the dough in a mold and pulling it out, and hand-rolled somen, which is dried by stretching the dough by hand. The dry noodle manufacturing method commonly includes a kneading step, aging step, and rolling step, as shown in Figure 1. , it consists of a cutting step and a drying step.

A variety of functional noodles are manufactured and sold on the market by adding herbal medicines, vegetables, seaweed, and seaweed powder showing various physiological activities to the dough manufacturing process, and one of them is dried noodles containing agar powder. An example is Republic of Korea Patent No. 10-0358477 (October 14, 2002).

The above-mentioned spiny seaweed is a globally distributed green algae plant belonging to the Galletae family. On the Korean Peninsula, it grows in the clean mud flats of the southwestern coast, Taean, Muan, Shinan, the waters of Gadeokdo Island in Busan, Sacheon in Gyeongsangnam-do, and Jangheung. Spiny seaweed is also called Gamtae because it has a bitter and sweet taste. Its scientific name is ENTEROMORPHA PROLIFERA, and it is a perennial plant of the Seaweed family. It is different from the scientific name ECKLONIA CAVA, which is a seaweed family, but for convenience, in this specification, spiny seaweed is referred to as Gamtae.

The texture of Gamtae is rougher than that of maesaengi, the strands are thicker, the scent is stronger, the color is bright green, and it grows rooted in the mudflats. Spiny greens grow well in places where the tide flows in and are mainly collected in winter.

Gamtae is green or light green, approximately 10 to 30 cm long, and comes in various sizes and shapes, sometimes reaching several meters in length. In addition, the entire body is in the form of a thin membrane and has many side branches. The cells are 10 to 12㎛ long when viewed from the surface, and grow rapidly between December and February.

In addition, Ecklonia cava is a seaweed with a high content of protein and antioxidant substances, especially asparagine, glutamic acid, and leucine. The protein content is 22.5-35.7%, and the mineral content is high in calcium, potassium, manganese, and iron, but alginic acid is low. It does not contain much.

This extract of Ecklonia cava is used in various health functional foods, cosmetics and medicines. For example, Republic of Korea Patent Publication No. 10-20220-016659 contains extract of Ecklonia cava for the prevention or treatment of cognitive dysfunction. A composition, Republic of Korea Patent Publication No. 10-2010-0031253 discloses the use of a spiny seaweed extract as an anti-inflammatory agent, and Korean Patent Publication No. 10-2019-0078182 discloses a composition for relieving a hangover using a spiny seaweed extract.

Methods of using Gamtae for food are mainly dried Gamtae like seaweed, raw Gamtae that is dried and seasoned with oil, salt, etc., then roasted and distributed, and Gamtae made into powder so that it can be used as an ingredient or additive in various foods. There is powder.

When making dried noodles using the above-mentioned Ecklonia cava powder, as shown in Figures 1 and 2, in order to produce dried noodles, pressure is applied to the dough made by mixing flour, Ecklonia cava powder, purified water, etc. in a certain ratio, and the dough is usually 1. It goes through a rolling step to make it thin and wide at 3mm, but if the content of Ecklonia cava powder compared to flour is exceeded a certain amount in the kneading step, there is a problem in that dried noodles cannot be manufactured because rolling is not done to a sufficiently thin thickness.

1. Republic of Korea Patent No. 10-0358477 (October 14, 2002)

Therefore, the problem to be solved by the present invention is to change the composition of the dough step to significantly increase the content of dried noodles containing Ecklonia cava powder, and incidentally, even if the content of Ecklonia cava powder is increased, when the final noodles are boiled, consumers The aim is to provide a method for manufacturing dried noodles containing Ecklonia cava powder with improved satisfaction.

In order to achieve the above task, the present invention

In the method of manufacturing dried noodles consisting of a kneading step, a maturation step, a rolling step, a cutting step, and a drying step,

The kneading step is performed by extracting 5 to 10 parts by weight of refined salt, 10 to 15 parts by weight of Ecklonia cava powder, 20 to 25 parts by weight of purified water, radish skin, cabbage and plum pulp to 100 parts by weight of flour. A method for producing dried noodles containing Ecklonia cava powder is provided, which is performed using a mixture of 20 to 25 parts by weight of the juice obtained by filtering.

In the method for producing dried noodles containing Ecklonia cava powder according to the present invention as described above, when there are two or three ingredients selected from the group consisting of radish skin, cabbage, and plum pulp, it is preferable that each ingredient has the same weight ratio. do.

In the method for producing dried noodles containing Ecklonia cava powder according to the present invention as described above, there is no particular limitation as long as the Ecklonia cava powder is widely known in the technical field to which the present invention pertains. Examples include powder manufactured using raw Ecklonia cava, blended Examples include powder manufactured using Ecklonia cava, powder manufactured using Ecklonia cava fried in cooking oil, and mixtures thereof.

The present invention can produce dried noodles containing Ecklonia cava powder that can sufficiently demonstrate the physiological activity of Ecklonia cava powder by significantly increasing the content of Ecklonia cava powder compared to the conventional method for producing dried noodles. In addition, the dried noodles containing Ecklonia cava powder produced according to the present invention Consumer satisfaction is very high when the final noodles are cooked.

Figure 1 shows the manufacturing process of dried noodles used in the present invention.
Figure 2 shows the test results for discoloration of rolled dough.
Figure 3 shows Suyeon somen containing Ecklonia cava powder prepared according to the present invention.

Hereinafter, specific details for carrying out the present invention will be described in detail.

The present invention is completed by changing the composition of the dough step in a dry noodle manufacturing method consisting of a kneading step, a maturation step, a rolling step, a cutting step, and a drying step, and the maturing step, the rolling step, the cutting step, and the drying step are the technologies to which the present invention belongs. If it is widely known in the field, it can be used without any particular restrictions, and detailed descriptions thereof will be omitted.

In manufacturing dried noodles containing Ecklonia cava powder, the present invention can significantly increase the content of dried noodles containing Ecklonia cava powder by changing the composition of the dough step, and even if the content of Ecklonia cava powder increases, consumer satisfaction is achieved when the final noodles are boiled. In order to provide a method for manufacturing dried noodles containing improved Ecklonia cava powder, the present invention

In the method of manufacturing dried noodles consisting of a kneading step, a maturation step, a rolling step, a cutting step, and a drying step,

The kneading step is performed by extracting 5 to 10 parts by weight of refined salt, 10 to 15 parts by weight of Ecklonia cava powder, 20 to 25 parts by weight of purified water, radish skin, cabbage and plum pulp to 100 parts by weight of flour. A method for producing dried noodles containing Ecklonia cava powder is provided, which is performed using a mixture of 20 to 25 parts by weight of the juice obtained by filtering.

According to the present invention as described above, it is possible to produce dried noodles containing Ecklonia cava powder that can sufficiently exhibit the physiological activity of Ecklonia cava powder by significantly increasing the content of Ecklonia cava powder compared to the conventional method for producing dried noodles. In addition, the dried noodles containing Ecklonia cava powder can be produced according to the present invention. Dried noodles containing Ecklonia cava powder have the advantage of very high consumer satisfaction when the final noodles are boiled.

The present invention includes the juice obtained by squeezing any one or more selected from the group consisting of radish skin, cabbage, and plum pulp in the dough composition, so that it can be rolled to a thin thickness of about 1 to 3 mm even if the content of Ecklonia cava powder is increased. Since the juice is used as a finished product, radish skin, cabbage, and plum flesh are used from non-dried organisms. In the case of radish skin, there is no particular limitation on the thickness, but radish skin peeled to a thickness of about 2 mm can be used.

In addition, in the method for producing dried noodles containing Ecklonia cava powder according to the present invention as described above, when two or more are selected from the group consisting of the radish skin, cabbage, and plum pulp, the weight ratio of each content is not particularly limited, but the weight ratio of each is 1. :1 is preferable.

In the method for producing dried noodles containing Ecklonia cava powder according to the present invention as described above, there is no particular limitation as long as the Ecklonia cava powder is widely known in the technical field to which the present invention pertains. Examples include powder manufactured using raw Ecklonia cava, blended Examples include powder manufactured using Ecklonia cava, powder manufactured using Ecklonia cava fried in cooking oil, and mixtures thereof.

Hereinafter, the present invention will be described in detail through examples and test examples.

Example: Preparation of dough containing Ecklonia cava powder according to the present invention

For 100 parts by weight of flour, 7 parts by weight of refined salt, 15 parts by weight of Ecklonia cava powder prepared using raw Ecklonia cava, 25 parts by weight of purified water, radish skin, cabbage and plum pulp are extracted and filtered. After mixing 25 parts by weight of the prepared juice, it was placed in a kneading machine to complete the dough for producing dried gamtae powder noodles.

Example 1: Using radish peeled to a thickness of about 2mm

Example 2: Using cut cabbage

Example 3: Using plum flesh with seeds removed

Example 4: Using equal weight mixture of radish skin and cabbage

Example 5: Using equal weight mixture of radish skin and plum pulp

Example 6: Using equal weight mixture of cabbage and plum pulp

Example 7: Using equal weight mixture of radish skin, cabbage, and plum pulp

Comparative example: Preparation of dough containing Ecklonia cava powder according to the conventional method

Instead of using the juice of the above-mentioned example, 50 parts by weight of purified water was used compared to 100 parts by weight of flour, and Ecklonia cava powder was used at 15 parts by weight as in Example 1 in Comparative Example 1 and 10 parts by weight in Comparative Example 2 compared to 100 parts by weight of flour. wealth. Comparative Example 3 differs in that 5 parts by weight was used.

Test Example 1: Thickness measurement after rolling

200 g of the dough of the Examples and Comparative Examples prepared as described above was kneaded sufficiently by hand and aged, then rolled using a rolling mill 4 times, and then the thickness was measured and shown in Table 1, where the rolling was repeated 4 times. One thing is, as a result of various tests, the number of times rolling is sufficiently performed is because conducting more than 5 times is no longer meaningful.

Additionally, the values in Table 1 are the average value of five measurements.

Thickness (mm) Example 1 1.8±0.05 Example 2 1.8±0.05 Example 3 1.7±0.04 Example 4 1.3±0.05 Example 5 1.2±0.04 Example 6 1.2±0.05 Example 7 0.9±0.02 Comparative Example 1 4.9±0.07 Comparative Example 2 4.1±0.05 Comparative Example 3 1.9±0.05

As shown in Table 1, according to the present invention, dried noodles can be manufactured by rolling to a sufficiently thin thickness. However, in the comparative example using only purified water as in the conventional method, 15 parts by weight of Ecklonia cava powder was used compared to 100 parts by weight of wheat flour. In Comparative Examples 1 and 2 using 10 parts by weight, it was difficult to manufacture dried noodles because the thickness was too thick, but Comparative Example 3 using 5 parts by weight showed results similar to the present invention.

Therefore, it was confirmed that according to the present invention, the amount of Ecklonia cava powder used can be increased up to 3 times compared to the conventional amount.

Test Example 2: Sensory test

Dried noodles were prepared using Examples 1 to 7 and Comparative Example 3 according to the present invention that had passed the rolling step, boiled them, and then added anchovy broth and seasoned radish to prepare noodles and subjected to a sensory test. In this sensory test, all conditions except dried noodles were the same.

Specifically, the sensory test described above was given a score out of 5 by 20 panelists (10 men and women) who have been working in the food-related field for more than 3 years, and the relative value was measured. The numerical value for each item is the score given by the panelists. The total is divided by the number of panels and rounded to two decimal places. The closer to 5 points, the better.

taste incense satisfaction Example 1 4.6 4.8 4.7 Example 2 4.8 4.8 4.8 Example 3 4.8 4.8 4.8 Example 4 4.8 4.8 4.8 Example 5 4.8 4.8 4.8 Example 6 4.8 4.8 4.8 Example 7 4.8 4.8 4.8 Comparative Example 3 3.7 3.7 3.7

As can be seen from the results in Table 2 above, when manufactured with noodles, the dried noodles of Examples according to the present invention show a decrease in satisfaction due to the unique taste and aroma of Ecklonia cava even when three times more Ecklonia cava powder is used than the dried noodles of Comparative Example 3. Rather, it showed higher results.

Test Example 3: Browning test of rolled dough

The dough rolled in Test Example 1 was placed in a warehouse maintained at 20°C, and pictures were taken at intervals of 3, 6, 10, 15, 20, and 30 days to check the degree of browning of the gamtae, and the results are shown. Shown in 3.

Looking at Figure 3, Comparative Example 3 showed browning on the 6th day, but in Example 1 according to the present invention, browning occurred on the 20th day. According to the present invention, even if the content is 3 times more than the comparative example, the browning occurs in Ecklonia cava. It was confirmed that no browning problem occurred.

According to the present invention as described above, it is possible to produce dried noodles containing Ecklonia cava powder that can sufficiently exhibit the physiological activity of Ecklonia cava powder by significantly increasing the content of Ecklonia cava powder compared to the conventional method for producing dried noodles. In addition, the dried noodles containing Ecklonia cava powder can be produced according to the present invention. Dried noodles containing Ecklonia cava powder have the advantage of very high consumer satisfaction when the final noodles are boiled, and it can be confirmed through Figure 4, a photograph of Somen, which is water containing Ecklonia cava powder prepared according to Example 7, that the features of the present invention can be demonstrated. You can.

Claims (3)

In the method of manufacturing dried noodles consisting of a kneading step, a maturation step, a rolling step, a cutting step, and a drying step,
The kneading step is performed by extracting 5 to 10 parts by weight of refined salt, 10 to 15 parts by weight of Ecklonia cava powder, 20 to 25 parts by weight of purified water, radish skin, cabbage and plum pulp to 100 parts by weight of flour. A method of producing dried noodles containing Ecklonia cava powder, characterized in that it is performed using a mixture of 20 to 25 parts by weight of the juice obtained by filtering.
According to clause 1,
A method of producing dried noodles containing Ecklonia cava powder, characterized in that when there are two or three ingredients selected from the group consisting of radish skin, cabbage, and plum flesh, each ingredient has the same weight ratio.
According to claim 1 or 2,
The Ecklonia cava powder is any one selected from the group consisting of a powder prepared using raw Ecklonia cabbage, a powder prepared using blended Ecklonia tae, a powder prepared using Ecklonia Ecklonia fried in cooking oil, and a powder prepared by mixing these. A method for manufacturing dried noodles containing Ecklonia cava powder.